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APR 10 V
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T H E
FAMILY SAVE-ALL.
SUPPLYING EXCELLENT DISHES FOR
BREAKFAST, DINNER AND TEA,
FROM .COLD FRAGMENTS, .
AS WELL AS A LARGE NUMBER OP NEW RECEIPTS FOR
COOKING AND PREPARING ALL KINDS OF
t
SOUPS,
POULTRY,
PIES, > C
FISH,
GAME,
PUDDINGS,
OYSTERS,
TEA CAKES,
DESSERT,
TERRAPINS,
JELLIES,
CAKES,
LOBSTERS,
ROLLS,
PICKLES,
MEATS,
PRESERVES,
SAUCES,
ETC,
WITH MISCELLANEOUS RECEIPTS AND INVALUABLE HINTS
FOR ECONOMY IN EVERY ARTICLE OF HOUSEHOLD USE.
.... :?\'^^.v
BY AUTHOR OF "THE, JATTONAL COOK BOOK."
The receipts contaiued la tJiis vomme have been tnoroughly tested for
years, and will be found to be economical and invaluable to all Housekeep-
ea;s, none of them having ever before appeared in any other volume. No Lady,
nor indeed any Family, should be without a copy of " The Family Save-All."
■ftf
PHILADELPHIA:
T. B. PETERSON & BROTHERS;
306 CHESTNUT STREET.
1
/^/:
Entered according to Act of Congress, in the year 1867, by
T. B. PETERSON & BROTHERS.
In the Clerk's Office of the District Court of the United States, in and for
the Eastern District of Pennsylvania.
•*1 •«
PREFACE.
<«•►
In the comiDilation of the following pages
we have done our utmost to make our title
applicable to every branch of household in-
dustry. We are sure that all will agree
with us that the time has come when even
our fair country-women must turn their
attention to economizing in the household
expenses.
"We may well learn of our neighbors, the
French, their art of concocting a savory
dinner, of several courses, fi\)m a piece of
meat which one of our uneducated cooks
would send to the table saturated with em-
pyriamatic oil, a sure provocative of dys-
pepsia.
The Save-All will be found to contain a
carefully-prepared system of secondary cook-
ing, comprising receipts for preparing good
(15)
IG PREFACE.
and tempting dishes from cold meats, veg-
etables, and puddings, which may be served
with the warmth and appetizing appearance
of the original dish. Every housekeeper
must be aware that no previous book upon
cooking has been given containing satisfac-
tory information upon this point. That
this subject is important, will be recognized
when we think that there are none but the
families and houses of the wealthiest who
do not, as a general rule, have roasts, as
well as other eatables, sent to the table
twice and even thrice.
How much more acceptable, then, to our
luxurious American taste, would be a warm,
savory dinner, prepared from these mate-
rials, than the everlasting '^cold shoulder."
We give also to our readers numerous re-
ceipts for preparing for the table the sec-
ondary parts of animals — such as the heart,
liver, tripe, feet, etc., and compounding
from these usually cheap portions many
dishes which will rival the great joints, and
PREFACE. 17
win the suffrages of those who are tired of
the endless succession of beef, mutton, and
chicken.
It hq^ been thought advisable, therefore,
to confine this work to a collection of plain
and useful receipts, selected from family
MSS., having been tried and vouched for
by those from whom they have been ob-
tained. It is also enriched by the contri-
butions of many foreign friends, who have
given us the opportunity of verifying the
saying that America has no national cuisine,
but assimilates to herself the experience of
every nation, to prepare the abundance of
riches that a kind Providence has showered
upon us.
We recommend, particularly to young
housekeepers, a profound study of our
Housewifery department. The hints are
not only invaluable, but have been well
tried and their worth ascertained. Indeed,
the contents of our whole book are almost
entirely new, and some useful information
18 PREFACE.
will be found upon each page, tending to
simplify labor, and to increase the comforts
of home.
Though it is not desirable, in this en-
lightened age, that ladies should, like their
great-grandmothers, devote themselves ex-
clusively to household duties, yet a thorough
knowledge of domestic management is not
incompatible with the cultivation of the
mind, or the practice of those accomplish-
ments which adorn the sex. On the con-
trary, this knowledge encourages them to all
the studies and pursuits which tend to make
home happy. The useful instruction so
necessary to attain this great aim of life
is rarely supplied at school, or at home, to
girls at that early age when the mind is
ductile, and the frame active; and conse-
quently, in mature years, the attempt to
acquire new habits is frequently irksome
and mortifying.
Let every young wife or mother remem-
ber her serious responsibility, and take care
PREFACE. 19
that the husband and the children find
their home to be truly the haven of refuge
from temptation — the calm resting place
from labor and care — and the bright and
cheerful abode of comfort. Good sense,
good humor, and good principles, are the
female spells that diffuse cheerfulness and
peace around the hearth of the poor as well
as the rich man. Intellectual attainments,
and brilliant accomplishments, are agreeable
fireside companions ; but a woman of little
education, if she earnestly determine to do
her duty faithfulty and pleasantly, may
make her humble fireside as happy as the
brilliant drawing-room. In the manage-
ment of a household. Is well as in the regu-
lation of the human mind, it is attention to
the smaller duties which forms the sum of
usefulness and happiness.
Domestic comfort may be equally at-
tained by all classes — provided, always, that
the expenditure does not exceed the means,
20 PREFACE.
and .that cheerful exertions are used to make
the best of the means.
The mistress of a family should always
remember, that the welfare and good man-
agement of the house depend on the eye of
the superior — and consequently that nothing
is too trifling for her notice whereby waste
may be avoided.
If a lady has never been accustomed,
while single, to think of family manage-
ment, let her not on that account fear that
she cannot attain the art.
It is certainly desirable to proportion the
style of living as well to the fortune, as to
the position in society ; but if the two can-
not be made to agree, justice demands the
sacrifice of such appendages to station as
are inconsistent with the means.
The expenditure must be carefully con-
sidered, and retrenchment made on such
articles as will least affect the comfort of
all. Every woman who earnestly sets about
it, may live Avithin the means. An excel-
PREFACE. 21
lent common-sense maxim in household
management, as well as in important aiFairs,
is, " Begin nothing without steadily looking
to the end."
A prudent housekeeper will always pro-
vide in time every thing that is actually
wanted ; but will never be tempted to buy
what is not wanted, and then try to find a
use for it.
She should never allow hurry or bustle to
be the practice of the household, or nothing
will be well done.
It is unnecessary for any woman to say
she has not time to perform some important
duty. A due arrangement and economy
of time leaves opportunity for all things
needful.
Economy is an arrangement of order of
things to produce a certain result. There-
fore, no economy can be so important as the
economy of time, the most precious posses-
sion of man.
A little reflection in the morning will
22 PREFACE.
enable mistress or servant to make due ar-
rangements for the emploj^ment of the day
before her, so that not one moment shall be
misspent — the important duties to be per-
formed at regular and stated periods; the
lesser occupations to be introduced to fill up
the disengaged spaces.
In the pursuits of the mistress of a family
there may be, however, unavoidable inter-
ruptions— visitors; unforeseen domestic af-
fairs ; or accidents. But for these a well-
regulated mind is ever prepared. Idle vis-
itors must and will infest the homes of the
industrious, but the time need not be wholly
lost. A piece of needlework, knitting, or
even some simple household occupation may
be carried on without offence to the visitors,
and may, on the contrary, afford them a
useful lesson.
On the mutual duties of servants and
employers, we may say, that, in general,
moderate demands and judicious forbear-
ance produce respectful obedience. Ser-
PREFACE. 23
vants should always remember that their
services are only the just payment for their
wages and support, and should scrupulously
render them. But the attachment of a ser-
vant can only be bought by mildness, for-
bearance, and kind words.
The reader may possibly ask what is the
use and application of the sentimental and
humorous passages which follow.
We were just about to explain; but
have come to the conclusion to allow each
one the pleasure of making the discovery.
THERE'S NOTHING LOST.
There's nothing lost. The tiniest flower
That grows within the darkest vale,
Though hid from view, has still the power
The rarest perfume to exhale ;
That perfume, borne on zephyr's wings,
May visit some lone sick one's bed,
And, like the calm affection brings,
'Twill scatter gladness round her head.
24 PREFACE.
There's nothing lost. The drop of dew-
That trembles in the rosebud's breast
Will seek its home of ether blue
And fall again as pure and blest ;
Perchance to revel in the spra^',
To cool the dry and parching sod,
To mingle in the fountain spray,
Or sparkle in the bow of God.
Tliere's nothing lost. The seed that's cast
By careless hand upon the ground,
Will 3'et take root, and may at last
A green and glorious tree be found ;
Beneath its shade, some pilgrim ma^^
Seek shelter from the heat of noon.
While in its boughs the breezes play,
And song-birds sing their sweetest tune.
There's nothing lost. The slightest tone
Or whisper from a loved one's voice
May melt a heart of hardest stone.
And make a saddened breast rejoice ;
And then, perchance, the careless word
Our thoughtless lips too ol'ten speak,
May touch a heart alread}' stirred,
And cause that troubled heart to break
PREFACE.
95
There's nothing lost. The faintest strain
Of breathing from some dear one's hite
In memor3^'s dream may come again,
Though every mournful string be mute ;
The music of some happier hour,
The hai'p that swells with love's own wordsj
May thrill the soul with deepest power
When still the hand that swept its chords
Then let us make the plan our own.
For Heaven's teachings are the best ;
The blessing that is wisely used
Increases, and we're doubly bless'd !
And be our lot with rich or poor,
By sunshine warm'd, or tempest toss'd,
So guide our hands that w^e may say
" There's nothing wasted, nothing lost."
CONTENTS.
SOUPS.
Bouillon, ....
Bouillon, No. 2, . .
Beef soup, ....
A cheap soup, . .
Sago soup, ....
Soup of beef's heart.
Veal soup, ....
Soup from calf's feet.
Mock turtle soup,
White soup, . . .
White soup without
meat,
French gumbo, . .
Oyster soup, . .
Clam soup, No. 1, .
" No. 2,
Egg soup, ....
Pepper pot, . .
Beau soup, . . .
Soup without meat,
Green corn soup,
Summer soup, . . .
Green pea soup without
meat, ....
Another soup of green
peas, No. 1,
«' " No. 2
39
40
41
43
44
45
45
47
47
49
50
51
52
53
54
54
55
56
57
57
58
58
59
60
FISH, OYSTERS, ETC.
Fish as food, .... 60
Fish, 62
Economical mode of
cooking salmon.
62
Halibut, 63
Cat-fish, 64
To cure shad, .... 65
Shad roasted on a board, 66
Broiled shad, ... 66
Shad, ,souced, .... 67
Boiled shad, .... 68
Fried shad, 68
Potted shad, .... 69
White potted shad, . . 69
Fried rock, .... 70
Boiled rock, ... 71
Cold boiled rock fish, . 72
Cold rock fish, souce^, . 73
Boiled herrings, . . 73
Potted herrings, ... 74
Herring fried, ... 75
Fresh herrings, ... 75
Baked herrings, . . 76
Croquettes of fish, . . 77
A nice way of serving
up any kind of cold
fish with stale bread, . 78
Fish fritters, .... 79
Cakes or balls made
. from cold cod fish, . 79
Salted cod fish, ... 80
A nice dish from frag-
ments of cold fish, . 81
Fried oysters, ... 82
Pickled oysters. No. 1, 83
No. 2, 84
Oyster omelet, No. 1, J-5
No. 2, 86
" " No. 3, 86
(27)
28
CONTENTS.
Scalloped oysters, . . S7
Stewed oysters with
cream, 88
Plain oyster patties, . 88
Oyster pie, 90
Terrapins, 91
Lobster salad, ... 92
To make a nice relisli
out of fragments of
cold lobster or crab, 93
MEATS, POULTRY, GAME,
ETC.
Meats, 95
Boiled meats, ... 96
Beef. — Roast beef, ribs,
or sirloin, .... 97
Baked beef, and York-
shire pudding, . . 99
Beef, a-ia-mode, No. 1, 100
No. 2, 101
Boiled corned beef,
No. 1 102
Corned beef, No. 2, . 103
Roasted beef's tongue, 104
Beefs heart, stuffed, . 104
Beef, like game, . . 105
Italian beefsteak, . . 106
Stewed beefsteaks, . 106
Beefsteak with oysters, 107
Beefsteak with potatoes, 108
Fried beefsteak with
wine, 109
Beefsteak fried, . . 109
French stew. No. 1, . 110
♦' No. 2, . Ill
Beefsteak with cucum-
bers, 112
Beef's kidney, fried, . 112
Nice patties from under-
done beef, .... 113
Under-done beef served
as steaks, .... 114
Broiled beef's heart, . 115
Hashes, 115
Beef hashed, a la Fran-
9aise, 117
Cold beef with pota-
toes, 118
A dish from cold beef
and mashed potatoes, 119'
Minced beef, .... 120
Cold beef or mutton
with poached eggs, 120
Economical stew, . . 121
Lunch from cold roast
beef, 122
" Rissoles" of cold beef,
mutton, or veal, . . 123
A nice dish from cold
beef, with mashed
potatoes, .... 123
Method of dressing cold
sirloin of beef, . . 124
Cold potatoes and beef, 125
Cold beef, mutton, or
veal, recooked, . . 126
Turnovers of cold meat, 126
"Toad in the hole"
from cold meat, . . 127
Beef baked in forms, . 128
A fricassee from frag-
ments of cold beef, 128
A nice breakfast, lunch-
eon, or supper relish,
from potted cold
beef, 129
Pie made of cold roast
beef, 130
Cold beef hashed with
vinegar, .... 131
Beef cakes, .... 132
The only " cold shoul-
der" which can be
shown to a friend
without offence, . . 132
Mutton cutlets with
Portugese sauce, . 134
Mutton chop, . . . 135
Mutton chops with
lemon, 136
CONTENTS.
29
Irish stew, .... 136
Curried boiled mutton, 137
A very nice dish of cold
lamb and cucumbers,
or spinach, . . . 138
A nice hash of mutton, 139
To dress cold mutton
or veal, . . . . 139
Mutton hashed in the
style^ of venison, . 140
Cold breast of mutton
or veal, .... 141
Directions for selecting
veal, 141
Method of re-dressing
cold roast beef, mut-
ton, or lamb, . . . 142
A very nice dish of
mutton and mashed
pototoes, .... 143
Cold mutton re-cooked
with wine, .... 143
Very nice sausage balls
from cold mutton, . 144
Mutton pie with potato
crust, 145
Boiled leg of lamb, . 146
Cutlets of cold roast
lamb or mutton, . 147
Cold mutton minced, . 148
Lamb stewed with
onions, 148
A nice ragout from cold
lamb, 149
Breast of veal stewed
white, 150
A breast of veal in
hodge-podge, . . . 151
Roast veal, .... 152
Baked fillet of veal, . 153
Fried veal with toma-
toes, 154
Fillet of veal a-la-mode, 155
Spiced veal, .... 156
Veal pot pie, . . . 156
Scotch kidney-collops, 157
2
Minced veal, .... 158
French stew of veal, . 159
Calf's head stewed with
oyster sauce, . . . 160
Mock turtle, of calf's
head, 162
Sweet-bread fried, . . 163
Fried sweet-breads, . 163
Boiled sweet-breads. . 164
To fricassee sweet-
breads, 165
Roasted sweet-breads, 165
Sweet-bread pie, . . 166
Stewed sweet-breads, . 167
Sweet-bread cutlets, . 168
Calves' brains fried, . 169
Calf's liver broiled, . 169
Pie of cold roast veal, 170
Pie of cold veal and
ham, 171
To cook cold slices of
veal, 172
Potato sausage, . . . 173
Veal sausage, . . . 174
A nice ragout of cold
veal, 174
Pie or cold veal, . . 175
Broiled chickens, . . 176
Fried chickens, . . 177
Chicken pot pie, . . 1.77
Cold roast fowls fried, 179
A delicate dish from
cold fowl or veal, . 179
Patties from cold turkey
or chickens, . . . 180
Fricassee from cold
boiled chickens, . . 181
Broiled cold chicken, 182
Very nice scallops from
cold chicken, . . . 183
An excellent hash from
cold poultry, ... 183
Entree of cold chicken,
turkey, or veal, , . 184
Ragout of livers of
poultry, game etc., . 184
30
CONTEXTS.
X
To roast a turkey witli
Hog's-head cheese, .
219
oysters,
185
How to cook a ham, .
220
Turkey hashed, . .
186
Boiled ham, . . .
221
Roast duck, ....
187
Glazed ham, . . .
222
Roast goose, . . .
188
Mode of re-dressing cold
Cold ducks stewed with
roast pig, ....
222
red cabbage, .
189
A very nice entree from
Cold duck stewed with
cold roast pig, . .
223
peas,
190
Breakfast dish from
Hashed cold duck,
191
cold bacon, . . .
224
Giblet pie, . . . .
191
Steaks from cold roast
Giblet pie — another
pork,
225
way,
193
Cutlets from cold roast
English giblet pie, . .
193
pork,
226
Broiled pigeons, . .
195
A breakfast dish from
Imitation boned turkey.
196
cold roast pork, . .
226
Croquettes of cold
A pie of cold roast meat
chicken, ....
196
and apples, . . .
227
Croquettes of fowls, .
198
Potato kale, ....
227
Partridges — stewed,
Potato loaves, . . .
228
broiled, or roasted, .
199
Boiled potatoes, . .
229
Roasted reed birds.
200
Fried potatoes, . .
230
Rabbit a-la-fran9aise, .
201
Potato salad, . . .
230
Fricasseed rabbits,
202
Potatoes ^a-la-maitre
White fricassee of rab-
d'hotel, ....
231
bits,
203
Cold potatoes with
Rabbit pot pie, . .
204
spinach or cabbage,
232
Smothered rabbit, . .
205
To improve potatoes of
Best way of cooking
bad quality, . . .
233
venison, ....
206
Old potatoes to look
Venison steaks, . . .
207
like young ones, . .
234
Hash of cold venison,
207
Spinach, No. 1, . . .
235
A hash of cold venison.
208
" No. 2, . . .
235
A nice pie from cold
Baked tomatoes, . .
236
venison, ....
209
Tomato fricandeau.
237
A nice stew from cold
Tomato mustard, . .
237
venison, ....
210
Stewed tomatoes, . .
239
Roast pig,
211
Baked tomatoes, . .
240
Roast pork, ....
212
Tomatoes with cream
Pork steaks, ....
213
gJ-avy,
240
Scrapple, No. 1, . .
214
Celery sauce, . . .
241
- No. 2, . . .
215
Celery dressed as slaw,
242
Minced pork cutlets, .
216
Celery stew'd with lamb
242
Sausage meat, . . .
217
Boiled dried beans, .
243
Pigs' feet, ....
218
Green peas, ....
244
Soused feet, ....
218
Carrots a-la-fran9aise,
245
CONTENTS.
31
Carrots with flavor, and
carrots without, . .
Egg plant, . . .
Browned egg plant.
Mock oysters, . . .
Mock oyster fritters, .
Corn oysters, . . .
Asparagus, ....
Succotash, ....
Cold slaw, ....
Hot slaw, ....
The rhubarb leaf as a
green vegetable, . .
Endive may be cooked
as a dinner vegetable.
Pea tops used as an or-
dinary vegetable,
A very nice and novel
dish where water-
cresses are plentiful.
246
247
248
248
249
249
250
250
251
252
252
254
255
256
PIES, PUDDINGS, DESSERT.
Puff paste, .... 257
Pastry, 258
Rhubarb pie, or tart, . 259
To prepare apples for
pies, 260
Apple tart with quince, 261
Apple pot pie, . . . 262
A nice way to serve the
remains of an apple
pie, 262
Peach pot pie, . . . 263
Paste for dumplings
without ''shorten-
ing," 264
Cheap crust for dump-
lings, 264
Dumplings made with
apples, 265
Apple dumplings. No. 1, 266
'' " - No. 2, 267
Dumplings without
paste, 267
Rich plum pudding, . 267
A delicious plum pud-
ding without eggs, . 270
An excellent substitute
for plum pudding at
small expense, . . 271
A nice way of warming
and serving cold
plum pudding, . . 271
To serve cold rice pud-
ding, 272
An excellent pudding
of pieces of stale
bread, etc., . . . 273
French bread pudding, 274
Bread pudding, . . 274
A very nice pudding,
made from stale
muffins, 275
A pudding from frag-
ments of bread, . . 276
To send boiled rice to
the table in the finest
condition, .... 277
Glazed rice, .... 277
Rice balls, .... 278
Ground rice puddings, 279
A very nice and cheap
dish, 280
Portuguese sweet rice, 281
Boiled rice pudding, . 282
Rice pudding with fruit, 283
Rice fritters, No. 1, . 283
" No. 2, . 284
Paradise Pudding, . . 285
Apple pudding, . . 286
Swiss apple pudding, . 287
Guernsey pudding, . 288
Bread and apples — Rus-
sian fashion, . . . 289
French compote of ap-
ples, 289
Apple miroton, . . . 290
Apples buttered, . . 291
Apples with custard, . 292
Apple Charlotte, . . 292
Bakewell pudding, . . 293
82
CONTENTS.
Potato pudding, . . .
Arrow-root pudding,
No. 1,
No. 2,
Buttermilk pudding, .
Scotch, pudding, . . .
Cheshire pudding,
Cocoanut pudding, . .
Baked cocoanut pud-
ding,
Cocoanut pudding, . .
Cocoanut balls, . .
Corn pudding, No. 1, .
*' " No. 2, .
Indian pudding. No. 1,
No. 2,
Pumpkin pudding
Fruit pudding, . . .
Peach charlotte, . .
Lemon pudding, . .
German pudding, . .
Jam rolled pudding, .
Boiled batter pudding,
Black-cap pudding,
A pudding for a prince,
College pudding, . .
Railway pudding, . .
English, molasses pud-
ding,
Victoria's pudding.
An excellent family
pudding of cold pota-
toes, with eggs, etc.,
A savory or sweet drip-
ping pudding, .
Pudding of calf's feet,
Tapioca pudding, . .
Soda pudding, . . .
Amsterdam pudding, .
Diplomatic pudding, .
A very good old-fash-
ioned boiled custard,
Custard with rice, . .
To ornament custards,
Burnt cream, . . .
Cup custards, . . .
294
294
295
296
296
297
297
298
299
300
300
300
301
302
302
303
304
305
306
306
307
309
309
310
311
312
313
314
314
315
316
317
317
319
320
322
322
323
323
Snow balls, .... 324
Apple cream, . . . 324
Orange cream, . . . 325
Frothed orange cream, 326
Orange cream for pud-
ding, 327
Lemon cream, . . . 327
Chocolate cream, . . 328
Mock cream, ... 329
Another way to make
mock cream, . . . 329
Whipped cream, . . 330
Milanese cream, . . 330
Floating island, ... 331
Cream trifle, . . . 332
Blanc mange, a-la-fran-
9aise, 333
Blancmange, . . . 334
Blanc mange, Dutch, . 335
Lemon sponge, . . . 336
CAKES, BREAKFAST ROLLS,
- AND TEA CAKES,
Jersey waflies, . . . 337
Rice waffles, . . . 337
Waffles, 338
Quick waffles, ... 339
Waffles without yeast, 340
Wafers, 341
Muffins, No. 1, . . . 341
«' No. 2, . . . 342
Tottenham muffins, . 342
Water muffins, . . . 343
Sally Lunn,with sugar, 343
Sally Lunn, No. 1, . . 344
" No 2, . 345
*' *' No. 3, . . 345
Rice batter cakes, . 346
Crumpets, or flannel
cakes, 346
Griddle cakes, ... 348
Flannel cakes, . . . 348
Wharton flannel cakes, 348
Buckwheat cakes with-
out yeast, .... 349
CONTENTS.
3^
Bread cakes, ....
350
Composition cake, .
. 375
Five minute buckwheat
Sponge cake, . .
376
cakes,
350
Cheap sponge cake,
. 377
Rye batter cakes, . .
351
Washington cake,
378
Rye cakes, ....
351
Emperor's cake.
. 379
Breakfast cakes, . .
352
Cream cake, . . .
379
Breakfast rolls, . . .
353
Oswego cakes, . .
. 380
English breakfast rolls,
354
Temperance cake, .
381
New York breakfast
Federal cake, . .
. 382
rolls,
354
Albany cake, . . .
382
Potato rolls, . . .
355
French cake, . . .
. 383
Bread nuts, or pulled
German case, . .
. 384
bread,
356
Scotch cake, . . .
. 385
Buttermilk shortcakes,
356
Parrish cake, . .
386
Maryland biscuits,
357
Buzby cake, . . .
. 387
Milk biscuits, . . .
358
Cocoanut cake, . .
387
Cracknels, ....
359
Silver cake, . . .
. 388
English buttermilk
Grold cake, ....
388
cakes,
3G0
Family cake, . . .
. 389
Cream crackers, . .
360
Cup cake, ....
389
Tea biscuits, ....
361
Cup cake another way, 389
Pone, No. 1, ...
361
Macaroons, . . .
. 390
'* No. 2, . . . .
362
Very fine cocoanut
Indian pone, No. 1, .
362
macaroons, . .
. 391
" No. 2,
363
Common gingerbread
I, 392
'* " No. 3, .
363
Soft ginger cake, . .
392
Corn griddle cakes.
364
Sugar cake, . . .
. 393
Indian-and-wheat bat-
Sugar cakes, . . .
394
ter cakes, ....
365
Naples biscuits, . .
. 394
Indian slappers, . .
365
Traveller's biscuit, .
395
Indian meal breakfast
Wine biscuits, . .
. 396
cakes,
366
Cinnamon biscuits, .
396
Corn cakes, ....
367.
Lunch biscuits, .
. 397
Corn b^ead, No. 1, . .
368
Doughnuts
397
" No. 2, .
368
Christmas jumbles.
. 398
Wheat - and - Indian
Dutch loaf, ....
398
bread,
369
Stollen. A famous
Indian bread, . . .
369
Grerman cake,
. 399
Hoe cake, .....
370
Luncheon cake, . .
400
Johnny cake, . . .
371
Spanish buns,
. 401
Indian muffins, .
371
Scotch spiced buns, .
402
Small pound cake,
371
Poor man's pound cake
., 403
Molasses pound cake, .
372
Railroad cake, . .
. 404
Soda biscuits, . . .
373
Crullers, ....
. 405
Indian pound cake,
373
Wonders, ....
405
Lady cake, ....
374
Jenny Liud cake, .
. 406
34
CONTENTS.
Common plum cake,
Loaf cake, . • •
406
407
PRESERVES, JELLIES, ETC.
Currant jelly. No. 1,
'« No. 2, .
Orange jelly, . . . •
Grapes preserved in
vinegar, ....
Calves' feet for jellies.
Arrowroot jelly, . .
Preserved pears, . .
Preserved green gages,
Peacli marmalade, . .
Raspberry jam, . .
Pine-apple marmalade.
Brandy peaches, . .
Apricots in brandy, .
Preserved peaches.
Strawberry jelly, . .
Raspberry jelly, . . •
Punch jelly, . • •
Calf's feet jelly, . •
Jelly with gelatine, .
Apple jelly, . . . .
Marmalade jelly, .
To preserve whole
half quinces, . .
To keep oranges
lemons for pastry, .
To preserve pears, .
To preserve a melon, .
To preserve Nectarines
or
or
408
408
409
410
410
411
412
412
413
414
414
415
416
417
418
419
420
420
422
422
423
424
425
426
427
428
Horseradish sauce,
" No.l,
" " No. 2,
No. 1,
No. 2,
Vegetable sauce,
Potato sauce, . .
Tomato sauce, . .
Onion sauce, . .
Mint sauce, . . .
Cranberry sauce, .
Apple sauce, .
Dried apple sauce.
Dried peach sauce.
Wine sauce, . .
White sauce for fish,
Liver sauce, . .
Pickled cherries.
Mangoes, . . .
To pickle cauliflowers
To pickle tomatoes.
Pickled beats, . .
To pickle lemons.
Cucumbers, . . .
To pickle gherkins.
PICKLES, SAUCES, ETC.
Piccalilli, or Indian
pickle,
Pi<;kled onions, . . .
Pickled red cabbage, .
Chow chow, ....
Pickled tomatoes, . .
Tomato catsup, No. 1,
♦' " No. 2,
Pepper sauce, . • .
MISCELLANEOUS.
Cranberry water, . .
To make gruel, . . .
I Balm tea, ....
Apple water, . . . .
Barley water, . . .
Beef tea,
Slippery-elm tea, . .
Vnal te-
429
430
431
431
432
433
434
435
V fill ica,
Irish moss or carrigan,
I Isinglass blancmange.
Barley gruel, . . •
Acorn coffee, . . .
Ale posset, ....
Bread pudding for
infants, ....
Celery dressed as slaw.
Economical use of nut-
megs,
436
436
437
437
437
438
439
439
439
440
440
441
441
442
442
443
444
445
446
447
448
449
450
451
452
452
453
453
453
454
454
455
456
457
457
457
458
458
459
CONTENTS.
35
Breakf't dish, cold meat, 460
Cheese souffle, or fondu, 460
To clarify dripping, . 461
Chicken jelly, ... 462
Ginger beer, .... 463
Cherry ice, .... 464
Water ices generally, . 464
Portable lemonade, . 465
Beer, 466
Buttered eggs, . . . 466
Melted butter, . . . 467
To freshen salt butter, 468
Food for delicate in-
fants, 469
Preserving eggs, . . 469
Plain omelette, . . 471
Raspberry vinegar, . 471
Restorative jelly for in-
valids, 472
Toasted cheese, . . . 473
Queen's toast, . . . 474
Sandwiches, .... 474
Ham sandwiches, . . 475
Blackberry cordial, . 475
Coffee, 476
Raisin wine, .... 477
Ginger wine, , . . 478
Samp, 479
Mock oysters, . . . 480
To preserve milk, . . 480
Tea, 481
The best method of
making tea, . . . 482
Rhubarb wine, . . 484
A cheap summer drink, 484
To cure hams, . . . 485
Another mode of cur-
ing hams, . . . 485
Cold meat, game or
poultry, dressed as
fritters, 486
Boiled tripe, ... 487
Fried tripe, .... 488
An excellent substi-
tute for pastry for the
dyspeptic, .... 488
489
490
491
491'
492
492
493
494
495
496
497
498
499
500
501
502
503
503
504
To keep chestnuts,
Celery for flavoring, .
To color butter, . . .
Essence of celery, . .
Elderberry wine, . .
Patties of fried bread,
Molasses candy, . .
Cheese toasted, . . .
Gooseberry champagne,
To make cottage beer,
To make Perry, . . .
Spruce beer, . . .
The best ginger beer, .
Cherry bounce, . . .
Savory macaroni, . .
Dressing for cold slaw.
Cheese sandwiches, .
Lemon sherbert, . .
Punch,
Snow pancakes and
puddings. — The cost
of eggs saved in the
dearest season, . ,
Use of bones in cook-
ing,
Home-made Cayenne
pepper, 506
Mayonnaise, .... 507
A cheap method of ob-
taining a constant
supply of pure vine-
gar,
To obtain mint sauce
at any season of the
year, . .
Milk porridge, .
To preserve eggs
Rice flummery,
Potato yeast,
Yeast, . . .
Another way to
yeast. . .
Yeast powders.
Ham omelette.
Cheap omelette
505
506
508
make
Green corn omelette,
509
510
511
512
512
513
514
514
514
515
516
36
CONTENTS.
Baked egg omelette, . 517
Minced meat, . . . 517
A nice luncheon or sup-
per cake from cold
veal, 519
Bread jelly, .... 520
Beverage from cherries, 520
A nice pie of cold veal,
or chicken and ham, 521
Bottling wine, ... 522
Chicken curry, . . 524
Egg-nog, 525
To roast coffee, . . 525
Uses for stale bread, . 526
Another way to use
stale bread, . . . 527
Another use for stale
bread, 527
Pancakes without eggs, 528
Caramels, 529
Cakes made of cold meat
or poultry, . . . 530
New England brown
bread, 530
Soda bread, .... 531
Mush bread, .... 532
Corn bread, .... 532
Milk bread, .... 533
Bread fritters, ... 534
German puffs, . . . 535
Potato puffs, . . . 536
A chartreuse of apple
and rice, .... 537
HOUSEWIFERY.
Washing 539
To wash a counter-
pane, 540
To wash colored dresses, 541
To wash a book muslin
dress, 643
To make washing fluid, 545
To prepare starch, . 545
To prepare common
ritarch, 546
Stiffness to collars, . 548
Rules in regard to
ironing, 549
To clean gold orna-
ments, 551
Paste for cleaning plate, 552
To take stains out of
silver, . . . . . 552
To remove ink stains
from silver, . . . 553
To clean silver ware, . 553
Another mode of clean-
ing silver, .... 555
To clean block tin dish
covers, etc., . . . 556
To clean brass, No. 1, 557
'♦ " No. 2, 558
" " No. 3, 559
To clean a brass or cop-
per kettle, .... 560
To clean brittannia
metal, 561
To clean candlesticks, 562
To clean matting, . . 563
To extract grease from
papered walls, . . 564
To clean paper hang-
ings, 565
To clean greasy carpets, 566
To clean floor-cloths, . 567
To clean alabaster, . . 568
To clean iron from rust, 569
To clean hair brushes, 570
To cleanse mattresses, 570
To cleanse the inside
of jars, 571
To clean lamp shades, 572
To clean marble, . . 572
To whiten piano keys, 573
To clean decanters, . 573
To take ink stains out
of mahogany, . . . 575
To remove fresh ink
from a carpet, . . 576
To remove ink-spots
from white clothes, 577
CONTENTS.
37
Another method of re-
moving ink spots, . 578
Various methods of
mending broken ar-
ticles, 579
To join glass that has
been broken, . . . 579
Another way to join
broken glass, . . . 580
Cement for broken glass
or china, .... 581
Another way to mend
china, 581
Another way to mend
broken china, . . 582
Glue for uniting card-
board, etc., . . . 582
Flour paste, .... 583
Rice glue, 584
Cement for mending
stone, etc., . . . 584
Mastic cement, . . . 584
To mend alabaster or-
naments, .... 586
Cement for leather, . 586
Cement for alabaster
ornaments, . . . 587
Cheap lotion for
chapped hands, . . 587
Method of washing the
hands, 588
Paste for chapped
hands, 588
Ointment for chapped
hands, 589
Receipt for making the
hands white, . . . 589
Wash to whiten the
nails, 590
Cleansing the hair, . 591
To cleanse and prevent
the hair from falling
off, 592
A receipt for pomade, 593
Castor oil cream for the
hair, 594
Pomatum for children's
hair, 595
Children's curls, . . 596
Curling fluid, for the
hair, 596
Bandoline, .... 597
Another kind of bando-
line, 597
Lip salve, 597
Essence of jessamine, 598
To make a scent jar, . 599
Bouquet de la reine, . 600
Honey soap, .... 600
Violet perfume, . . . 601
Whitewash that will
not rub off, ... 602
Ends of candles con-
verted into night
lights, 602
The Turkish oath upon
a small scale, . . . 603
A simple method of
catching and destroy-
ing flies, .... 604
Tincture of nutmeg, . 605
To prevent the break-
age of lamp chimneys, 606
To prepare feathers for
beds, 606
Beds for the poor, . . 608
To remove the taste of
new wood, .... 609
To remove grease spots, 610
To scour boards, . . 610
To polish alabaster or-
naments, .... 611
To imitate alabaster, . 611
Uses of coal ashes, . . 612
Clieap soap, .... 613
To prevent rust, . . 613
To remove scorch
marks, 614
Saving of fuel, . . . 615
To wash blond lace, . 616
To take out mildew
from linen, No. 1, . 617
CONTENTS.
To take out mildew
from linen, No. 2,
To wash thread lace, .
To clean white feathers,
'J'o take out wax,
To select floor oil cloths,
'i'o curl feathers,
For toothache, . . .
To obliterate writing,
To keep silk, . . .
To raise the crush pile
of velvet
Cement for bottle corks.
To drive away musqui-
toes,
To improve gilding,
Cheap simple cerate, .
To keep bread, . . .
Use of soot, ....
To obtaiu herbs jf the
finest Havor, . . ..
To remove glass stop-
pers,
To restore black crape,
Re<l, white, or black
varnish for baskets,
Means of doubling a
crop of potatoes with-
out increased expen-
diture,
The economy of drip-
ping— means of sav-
ing the consumption
of butter, ....
To prevent moth, .
To kill moths in car-
pets,
Liquid glue, ....
How to make leather
boots waterproof that
will resistthe severest
weather, ....
617
(JlS
620
621
621
622
622
523
623
624
624
625
625
525
626
626
627
628
629
629
630
631
632
632
633
634
Yeast cakes, or pre-
served yeast, . . . 635
Deafness in old persons, 636
Alum curd, .... 637
The potato remedy for
rheumatism, . . . 637
To avoid chilblains, . 638
To destroy vermin, . 639
Red wasli for brick
pavement, . . . 639
To prevent lamp smoke, 6^
To destroy rats and
mice, 640
To extinguish fire in a
chimney, .... 641
To cool a room, . . . 641
Tincture from scraps of
lemon peel, . . . C42
A night-cap made in a
moment, .... 643
Red c«ment, .... 644
Dr. Johnson's receipt
for rheumatism, . . 644
Acorn trees, .... 645
To prevent insects
climbing up fruit
trees, 647
Coal ashes useful for
making garden walks, 648
Pea vines a winter or-
nament, .... 648
How to grow large po-
tatoes 649
Remedy for frozen po-
tatoes, 650
Potatoes slightly dis-
eased preserved by
peat charcoal, . . 650
To destroy bugs, . . 651
Receipt for preserving
and making leather
waterproof, .... 654
THE FAMILY SAVE-ALL
SOUPS
BOUILLON.
1, A kind of French soup or stew, pre-
pared as follows : An earthen pot, made to
hold from one to seven pounds of meat is
provided. A sufficient quantity of lean
meat, usually part of the leg or shoulder,
is put into this vessel, which is then filled
up with cold water — the proportion being
five pints of water to a pound and a half of
meat. The pot is then placed on the hearth
close to the wood fire, and generally on the
hot ashes. When it begins to simmer, the
scum which is thrown up is carefully re-
moved from time to time, three-quarters of
(39)
40 THE FAMILY SAVE-ALL.
an hour being allowed for this purpose. A
carrot, half a parsnip, a turnip, an onion, a
little celery, and any other vegetables in
season, are then added, together with salt,
pepper, and spice. After these additions,
the pot remains covered at the fire, and is
kept there simmering for six hours more,
hot water being from time to time supplied
in the place of that which has evaporated.
Marrt vge-ring Symbolized. — We see many times
even the godly couples to jar when they are mar-
ried, because there is some unfitness between them
which makes odds. What is odds but the contrary
to even ? Therefore, make them even, saith one,
and there will be no odds. Hence came the first
use of the ring in weddings : for if it be straighter
than the finger it will pinch ; and if it be wider than
the finger it will fall off; but if it be fit, it neither
pincheth nor slippeth.
BOUILLON.
2. This is the common soup of France,
and is in use in almost every French
family. Put beef in an earthen stock-pot,
in the proportion of one pound to one quart
THE FAMILY SAVE-ALL. 41
of cold water. Place it at the side of the
fire and let it become slowly hot. By so
doing the fibre of the meat is enlarged, the
gelatine is dissolved, and the savorous parts
of the meat are diffused through the broth.
When the object is simply to make a good,
pure-flavored beef broth, part of the shin
or leg will answ^er the purpose, adding some
vegetables, and letting it stew four or five
hours. But if the meat is to be eateji, the
rump, or leg-of-mutton piece should be used.
But consider, and forget not thine own weak-
ness ; so shalt thou pardon the failings of others.
BEEF SOUP.
3. Crack the bone of a shin of beef,
and put it on to boil, in one quart of water
to every pound of meat, and a large tea-
spoonful of salt to each quart of water.
Let it boil two hours; and skim it well.
Then add four turnips, pared and cut in
42 THE FAMILY SAVE- ALL.
quarters, four onions j^ared and sliced, two
carrots scraped and cut in slices, one root
of celery cut in small pieces, and one bunch
of sweet herbs (which should be washed
and tied with a thread, as they are to be
taken out when the soup is served) . When
the vegetables are tender, take out the
meat, strain off the soup and return it to
the pot again ; thicken it with a little flour
and water ; then add some parsley finely
chopped, with more salt and pepper to the
taste, and some dumplings, made of a tear
spoonful of butter to two of flour, moist-
ened with a little water or milk. Drop
these dumplings into the boiling soup ; let
them boil five minutes; and serve them
with the soup in the tureen. Noodles may
be substituted for the dumplings.
Two SORTS OP Trials. — "Ah, Sam, so you've been
in trouble, eh?" "Yes, Jem, yes." " Well, well,
cheer up, man ; adversity tries us, and shows up
our better qualities." "Ah, but adversity didnH try
me — it was an Old Baile}^ j^dge, and he showed up
my worst qualities. "
THE FAMILY SAVE-ALL. 43
A CHEAP SOUP.
4-. Wash three-quarters of a pound of
barley in a little cold water ; put it in a
soup-pot with a shin or leg of beef of about
ten pounds weight, cut into four pieces.
Cover it well with cold water and set it on
the fire. When it boils, skim it well, and
put in two large onions. Set it by the fire
to simmer very gently about two hours;
then skim all fat off, and put in two heads
of celery, and a large turnip cut into small
squares. Season it with salt, and let it boil
an hour and a half longer. Take out the
meat with a slice, cover it up, and set it by
the fire to keep warm, and skim the broth
well before you put it into the tureen. Put
a quart of the soup into a basin ; put about
an ounce of flour into a stew-pan, and pour
the broth into it by degrees, stirring it well
together. Set it on the fire and stir till it
boils, then let it boil up. Put the meat in
a dish, and strain the sauce through a sieve
44 THE FAMILY SAVE-ALL.
over the meat. Add, if liked, some capers
or minced gherkins or walnuts, etc. The
water in which meat has been boiled makes
an excellent soup for the poor, by adding
vegetables, barley, or peas. Koast beef
bones make fine pea-soup ; and should be
boiled with the peas the day before eaten,
that the fat may be taken off.
A GLUTTON fell sick, and sent for a doctor. " T
have lost my appetite," said he, in great alarm.
" It's not of the slightest consequence," replied the
doctor; " youHl be sure to die if you recover itJ^
SAGO SOUP.
5. Boil two pounds of beef in rather
more water than sufficient to cover it, until
the essence is completely extracted from the
meat. Strain the broth, and add to the
broth one teacupful of sago. Boil it gently
for one hour, bat do not let the sago be-
come too soft. Beat the yolks of three
eggs, pour them into your soup tureen, and
then pour in the soup very gradually, stir-
ring it gently.
THE FAMILY SAVE-ALL. 45
SOUP OF BEEF'S HEART.
6. Soak the heart several hours in salt
and water to extract the blood, then cut it
in large pieces, lengthwise. Parboil it, and
cut it into small pieces, which must be put
back into the liquor — to which add pepper,
gait, some celery cut fine, a turnip cut in
slices, some carrots nicely sliced, an onion
chopped fine, and a bunch of parsley. Let
it boil again till the vegetables are tender ;
mix a little flour and water smoothly, and
pour in to thicken the soup a very little,
" V^HY do you not hold up your head as I do V'
inquired an aristocratic lawyer of a laboring far-
mer. "Squire," replied the farmer, ''look at that
field of grain. All the valuable heads hang down,
like mine, while those that have nothing in them
stand upright, like yours 1"
*♦•» »
VEAL SOUP.
7. Take a knuckle of veal, put it in a
pot with four quarts of water, and add a
teaspoonful of salt to each quart. Pare and
46 THE FAMILY SAYE-ALL.
slice three onions, four turnips, two carrots,
a bunch of sweet herbs, and a small portion
of celery. Let the veal boil one hour, then
add the above vegetables. When they are
tender, strain the soup. Put it in the pot
it was boiled in, thicken the soup with some
Hour mixed smoothly with a little water,
and add a little parsley finely chopped.
Make some dumplings of a teaspoonful of
butter, .to two of flour, and milk or water
enough to make a very soft dough. Drop
them into the boiling soup. They should
be about as large as a hickory-nut, when
they are put in. If noodles are preferred,
they may be put in and boiled ten minutes.
Dish the meat with the vegetables around
it. Drawn butter may be served with it,
or any other meat sauce.
A GENTLEMAN, finding some swine amongst his
vines, said to his servant : " He to whom they
belong is a fool." One of his servants, who recog-
nized these animals, said to him: "Sir, they are
yours." ''Well," rejoined the gentleman, "as I
have said it, I shall not contradict myself"
THE FAMILY SAVE-ALL. 47
SOUP FROM CALF'S FEET.
8. Take four feet, clean them nicely and
put them on to boil with rather more water
than to cover them. Add to this three
cnions sliced, three turnips cut in quarters,
three carrots sliced, a bunch of parsley, the
green top of a head of celery chopped fine,
with salt and pepper to the taste. While
boiling remove all the fat and scum. If the
water boils away too much add a little more.
Just before serving roll a piece of butter in
some flour and stir it in.
A HERO. — " Well, my good fellow," said a victori-
ous general to a favorite soldier after a battle, " and
what did you do to help us to gain this victory?"
*' Do, may it please your honor, why I walked
bouldly up to one of the inimy and cut off his foot."
" Cut off his foot ! Why didn't you cut off his head ?"
"Ah, an' faith, your honor, that was off already."
MOCK TURTLE SOUP.
9. Scald a calf's head, which cut into
inch squares ; wash and clean them well,
dry them with a cloth, and put them into a
48 THE FAMILY SAVE-ALL.
stew-pan, with two gallons of stock gravy,
sweet basil, knotted marjoram, savory, a lit-
tle thyme, some parsley, all chopped fine,
cloves and mace pounded, half a pint of
Madeira or sherry ; stew all together gently
for four hours ; heat a little butter and milk
[one pint], some flour mixed smooth in it,
the yolk of two eggs ; keep these stirring
over a gentle fire until near boiling; put
this in the soup, stirring it as you put it in,
for it is very apt to curdle ; then let all stew
together for half an hour ; when it is ready
to send to table, throw in some forcemeat
balls and hard yolks of eggs ; when off the
fire, squeeze in the juice of half a lemon.
Step among j-our neighbors, reader, and see
whether those among them who have got along
smoothly, accumulated property- , and gained a good
name, have not been men who bent themselves to
one single branch of business. It must be so. Go
out in the spring, when the sun is far distant, and
you can scarcely feel the influence of its beams,
scattered as the}' are over the wid(5 face of creation ;
but collect tliose beams to a focus, and they kindle
up a flame in an instant. So the man that squanders
his talents and his strength on many things, will
fail to make an impression with either: but let him
THE FAMILY SAVE-ALL. 49
draw them to a point — let him strike at a single ob-
ject, and it will yield before him.
m
WHITE SOUP.
10. Take two quarts of the stock, and
boil the crumb of a roll in a gill of milk ;
beat the yolks of six hard-boiled eggs with
three ounces of sweet almonds very well in
a mortar, with a little cayenne pepper, and
add the whole to the soup ; it may be pour^
over slices of French roll sent up in the tu-
reen. White soup may also be varied with
the rice. Wash two or three ounces of the
best kind, blanch it in boiling water, and
drain it ; add the rice to the soup and let it
stew until it swells; or thicken it with
ground rice, bruised sago, tapioca, or arrow-
root. If macaroni is used, it should be added
soon enough to get perfectly tender, after
soaking in cold water. Vermicelli may be
added after the thickening, as it requires less
time to do. If the stock has been made with
fowl, take out the white portion when well
50 THE FAMILY SAVE-ALL.
stewed, pound the meat in a mortar, and
add it to the soup — which is a great improve-
ment. It is the fashion now to send up
grated Parmesan cheese with white soup;
but it partly destroys that delicacy which
ought to be the distinctive property of all
white soups.
" Is a man and his Mafe one ?" asked the wife
of a man in a state of stupefaction, as she was hold-
ing his aching head in both hands. " Yes, I sup-
\Mtse so," was the reply. "Well, then," said she,
" I came home veiy drunk last night, and I ought
to be ashamed of mj'self."
WHITE SOUP WITHOUT MEAT.
11. Put two quarts of water into a clean
saucepan, the crumb of a small baker's loaf,
a bunch of sweet herbs, some whole grains
of pepper, two or three cloves, an onion
chopped fine and a little salt. Let it boil
half an hour. Then take the white parts of
celery, endive, and lettuce, cut them into
pieces, boil them in the soup till quite smooth.
Strain the soup, set it over the fire again,
THE FAMILY SAVE-ALL. 51
and when it begins to boil add a lump of
butter rolled in a little flour ; let it boil a
few minutes more, and serve.
An old gentlewoman who lived almost entirely
on soups, told us it was a long time before she could
get them made uniformly good — till she made the
following rule — " if the soup was good, she let the
cook have the remainder of it — if it was not she ga\e
it to her lap-dog ;" but as soon as this resolution
was known, poor little Bow- Wow seldom got the
sweet treat after.
FRENCH GUMBO.
12. Cut up one large fowl; season it
with salt and pepper ; dredge it well with
flour; have ready a soup-kettle; put in a
tablespoonful of butter, one of lard, a hand-
ful of chopped onion. Fry the fowl then to
a good brown ; add to this four quarts of
boiling water; cover close ; let it simmer two
or three hours ; then put in fifty oysters with
their liquor, a little thyme and parsley ; just
before serving, stir in a tablespoonful of the
filee powder ; season high with Cayenne pep-
per. Turkey and beef-steak can make also
52 THE FAMILY SAVE-ALL.
very good gumbo. The filee or felee is what
gives a mucilaginous character and excel-
lence to the soup. The powder consists of
nothing more than the leaves of the sassa-
fras cured in the shade, and then pounded
and sifted ; therefore, any family in the coun-
try can always have it in their house.
If youth knew what age would crave, it would
both get and save.
OYSTER SOTTP.
13. Take one hundred oysters out of the
liquor. To half of the liquor add an equal
quantity of water. Boil it with one teaspoon-
ful of crushed allspice, a little mace, some
Cayenne pepper and salt. Let it boil twenty
minutes, then strain it, put it back in the
stew-pan and add the oysters. As soon as
it begins to boil add a teacupful of cream
and a little grated (jracker rubbed in one
ounce of butter. As soon as the oysters are
plump, serve them.
THE FAMILY SAVE-ALL. 53
Assist Children to Obey. — " Kiss mamma, clear-
est," is a command you may be sure will be obeyed
with alacrity, but beware how jou hazard your au-
thority by saying " Kiss that lady, my dear." Look
well at the countenance of the child before you
issue the command, to see whether it is willing to
be embraced ; for it is of no importance whether it
salute a stranger or not, but it is of immense im-
portance that it should not disobey its mother in a
sino:le instance.
CLAM SOUP,
14. Boil fifty clams in two quarts of
water, mix together, and add to it a little
butter and flour. Just before it is taken off
the fire, stir in the yolks of two eggs, and
some cream, with a few sprigs of parsley
and pepper; after these are added, let it
simmer a few minutes, and then serve it.
If preferred the parsley may be omitted.
A LADY was engaged in domestic affairs, and the
servant, who was a Catholic, when the door bell
was rung, was requested by her mistress to say that
she was not at home. "Yes, ma'am," said the ser-
vant; and after she had done as she was bid, she
returned to her mistress and in(][uired, " When
I go to the praste, shall I confess that as my lie,
ma'' am, or shall I say it was yours.^^
54 THE FAMILY SAVE-ALL.
CLAM SOUP.
15. Take a knuckle of veal and boll it
in three quarts of water salted to liking,
with fifty clams and their juice, together
with seasoning of pepper, parsley and onions.
If the clams are small use more of them.
Add to the soup some small dumplings
made of an egg, some butter, and flour
sufficient to form a paste.
A MISERLY old lady, during the war, kept an inn.
One day a famished soldier called, and asked for
something to eat. Some beef bones, that had been
pi-ett}^ well picked, were set before him. After
finishing his dinner, a little son of the landlady, no-
ticing that the soldier found it very difficult to
make out much of a dinner, put some money in his
hand as he stepped out of the door. " How much
was it worth, mother, to pick those bones ?" asked
the boy. "A shilling," was the reply, the old lady
expecting to receive the money. " I thought so,
mother," replied the boy, "so / gave the soldier a
shilling f 07^ doing it, and sent him awa}'."
EGG SOUP.
16. Add to a pint of water the yolk of
an egg well beaten, an ounce of butter, and
THE FAMILY SAVE-ALL. 55
the same quantity of sugar. Set it over the
fire and stir it till it begins to simmer, then
pour it several times from the pan to a basin,
and back again till it is smoothed and
frothed. This is a pleasant and good resto-
rative.
At breakfast one morning at an inn, a foreigner
made quick despatch with the eggs. Thrusting a
spoon into the middle, he drew out the yolk, de-
voured it, and passed on to the next. When he had
swallowed the seventh, an old farmer, who had al-
ready been prejudiced against monsieur by his mus-
taches, could brook the extra^ifagance no longer,
and speaking up, said, " Why, sir, you leave all the
white ! How is the landlord to afford a breakfast at
that rate?" *' Vy," replied the foreigner, "3^ou
wouldn't have me eat de vite? De yolk is de
chicken ; de vite de fedders. Yould 3'ou have me
make von bolster of myself?" The farmer had
never viewed the matter in that light before.
PEPPER POT.
17. Put your tripe on in water enough to
cover it, allowing a teaspoonful of salt to
each quart of water, ^et it boil till quite
tender, then have ready two calf's feet, put
them in the pot with the tripe. Add four
56 THE FAMILY SAVE-ALL.
onions chopped fine, and a bunch of sweet
herbs. Just before taking it oft' the fire add
two ounces of butter rolled in flour. Season
the soup very highly with Cayenne pepper
and salt. Whole grains of allspice or cloves
may be added if liked.
" I ADVISE you," says Johnson, '' and I advise you
with great earnestness, to do nothing that may hurt
you, and to reject nothing that may do you good.
To preserve health is a moral and religious duty,
for health is the basis of all social virtue ; we can
be useful no longer than when we are well."
BEAN SOUP.
18. Put a piece of pickled pork in a pot
with two quarts of water. In another pot
put one quart of dried beans after being
picked and washed. As soon as the beans
begin to boil take them out, put them in a
colander to drain,ithenr put them, in with
the pork and cover the whole with water.
Boil them till they are quite soft.
THE FAMILY SAVE-ALL. 67
SOUP WITHOUT MEAT.
19. To one quart of water add three
potatoes, three onions, three turnips, two
carrots, a tablespoonful of rice or barley, and
salt to the taste. Boil it down to one pint,
then add a little parsley chopped fine about
ten minutes before it is taken off the fire.
GREEN CORN SOUP.
20. Put on a knuckle of veal to boil in
three quarts of water, and three teaspoonsful
of salt. Cut the corn off* of one dozen ears,
and put it on to boil with the veal. When
the veal is tender the soup is done. Then
roll an ounce of butter in flour and add to
it before it is served. If the fire has been
very hot and the water has boiled away too
much, a little more may be added.
Envy not the happiness in any man, for thou
knowest not his secret griefs.
58 THE FAMILY SAVE-ALL.
SUMMER SOUP.
21. Two cucumbers, twelve or fourteen
onions, three potatoes, one lettuce, one head
of white cabbage ; fry these together in
butter, stew them three or four hours in
three pints of stock ; add a little green mint,
parsley, and a pint of green peas; let it
stew for two hours more ; press it through a
sieve and thicken it with flour and butter.
A GENTLEMAN beins^ asked to give a definition of
nonsense, replied, in a Tiiompsonian style — " Sir, it
is nonsense to bolt a door with a boiled carrot."
GREEN PEA SOUP WITHOUT MEAT.
22. Take a quart of young green peas,
and divide half a pint from them. Put
them on in boiling water ; boil until tender,
then pour off the water and set it by to
make the soup with. Put the boiled peas
into a pan and mash them ; then put them
back into the water they were boiled in ; stir
all well together, and rub it through a hair
THE FAMILY SAVE-ALL. 59'
sieve. Boil the half pint of peas, separated
from the others, and when done, turn them
into the soup and boil hot. The same may
be made with the liquor in which calf's
head, calf's feet, or joints of veal, mutton,
etc., have been boiled.
The following advertisement lately appeared in
a Jersey print: "To be sold, by private contract, a
beautiful rooster monkey, a parrot, two poodles, and
a tortoise-shell cat, the property of a lady just ma?--
ried, who has no further use for them.
ANOTHER SOUP OF GKEEN PEAS.
23. To a pint of shelled peas add one
quart of boiling water. When the peas are
nearly soft, roll two ounces of butter in flour
and stir in. Add pepper and salt to the
taste, and a large dessert spoonful of sugar.
A Receipt for Peace Soup. — For every angry
word that's uttered against you, put in one mild
one. This will be found to be a Yery useful soup
in families troubled with irritable tempers.
60 THE FAMILY SAVE-ALL.
ANOTHER SOUP OF GREEN PEAS.
24. Boil three quarts of shelled peas in
two quarts of water. Mix three ounces of
butter with flour until quite smooth; add a
little salt, black pepper, and a dust of cay-
enne pepper, and stir into the boiling peas
until the whole boils again, and you will
have a cheap and wholesome summer dish.
FISH, OYSTERS, ETC.
FISH AS FOOD.
25. There is much nourishment in fish,
little less than in butcher's meat, weight for
weight ; and in efiect it may be more nour-
ishing, considering how, from its soft fibre,
fish is more easily digested. Moreover,
there is in fish a substance which does not
exist in the flesh of land animals, viz. :
iodine — a substance which may have a
beneficial effect upon the health, and tend
WW'
THE FAMILY SAVE-ALL. 61
to prevent the production of scrofulous and
tubercular disease ; the latter, in the form
of pulmonary consumption, one of the
most cruel and fatal which the civilized,
highly educated and refined are afflicted
with. Comparative trials prove that, in
the majority of fish, the proportion of solid
matter — that is, the matter which remains
after perfect desiccation, or the expulsion
of the aqueous part — is little inferior to
the several kinds of butcher's meat, game
or poultry. And if we give attention to
classes of people, classed as to the quality
of the food they principally subsist on, we
find that the ichthyophagous classes are
especially strong, healthy, and prolific. In
no class than that of fishers do we see so
large families, handsome women, more
robust and active men, or greater exemp-
tions from maladies.
§2 THE FAMILY SAVE-ALL.
FISH.
26. Fish should always be perfectly
fresh when cooked. To select fresh ones
observe the eyes; if they have a bright, life-
like appearance the fish is fresh ; if, on the
contrary, the eyes are sunken and dark
colored, and have lost their brilliancy, they
are certainly stale. Some judge by the
redness of the gills, but they are sometimes
colored to deceive customers.
ECONOMICAL MODE OF COOKING SALMON.
27. Cut some slices in the direction of
the width of the fish. Put them in boiling
water with a little salt, and let them boil
ten minutes. By this method, the waste
usually resulting from preparing the whole
fish at once, is avoided.
A CLASS was reciting a lesson in metaphysics —
the chapter on motives operating on the human will
— when a mackerel vender went by shouting,
" Mackerel, fine fresh mackerel I" Suddenly, dis-
THE FAMILY SAYE-^LL. 63
turbed bj'' tlie noise, the master inquired of the
class what motive the man had for making snch a
noise. No answer being given, he said they must
be deaf as haddocks, and flat as flounders, not- to
perceive that it was a sell-fish motive.
HALIBUT.
28. Cut it in slices about a quarter of
an inch thick ; wash and dry them, season
with Cayenne pepper and salt; have ready
a pan of hot lard, and fry your fish in it
till of a delicate brown on both sides.
Some dip the cutlets in beaten egg and
then in bread crumbs, and fry them. When
done in this manner it should be cut rather
thinner than according to the first method.
Or, heat your gridiron, grease the bars,
season your fish with Cayenne pepper and
salt, and broil it till of a fine brown color.
Lay it on a dish and butter it.
A Model Christian. — " Dear Brother, I have
got one of the handsomest farms in the State, and
have it nearly paid for. Crops are good, and
prices never were better. We have had a gloriotis
64 THE FAMILY SAVE-ALL.
revival of religion in our church, and both our
children (the Lord be praised) are converted.
Father got to be rather an incumbrance, aud last
week we took him to the poor-house. Your affec-
tionate brother."
CAT-FISH.
29. Cut e.ach fish in two parts, down the
back and stomach; take out the upper part
of the back bone next the head; wash and
wipe them dry, season with Cayenne pep-
per and salt, and dredge flour over them;
fry them in hot Lard of a nice light brown.
Some dress them like oysters ; they are
then dipped in beaten egg and bread
crumbs, and fried in hot lard. They are
very nice dipped in beaten egg, without the
crumbs, and fried.
Serjeant Cockle, who was a rough, blustering
advocate, once got from a witness more than he
gave. In a trial of a right of fishery, he asked the
witness, " Don't j^ou love fish?" "Ay," replied the
witness, " but / donna like cochle saiice with it .^"
When a man has the headache, and says, "It's
the salmon,^^ you may safely conclude that he has
been drinking like a fishy
THE FAMILY SAVE-ALL. 65
TO CURE SHAD.
30. Clean the shad nicely, place them
in layers with back down, and laid open
so as the inside of the fish may be up.
Sprinkle each fish plentifully with ground
salt, and let them stand twenty-four hours.
This draws out all the blood. Wipe them
all dry with clean napkins. Place them in
layers in a clean tub, with the backs down
as before. For one hundred shad take half
a pound of saltpetre, and two pounds of
brown sugar. Strew plenty of rock salt
over them with the saltpetre and sugar;
there is no danger of putting on too much
salt as they will only absorb a certain
quantity.
Never go late to a friend's dinner ; for you may
have observed that when a company is waiting for
a guest, they fill up the time by loading him with
abuse.
66 THE FAMILY SAVE-ALL.
SHAD KOASTED ON A BOARD.
31. Take a piece of clean oak board,
about three inches thick and two feet
square, stand it before the fire till the
board is verj hot, indeed, almost charred.
Have your shad split down the back,
cleaned, washed, wiped dry, and seasoned
with salt. Fasten it to the hot board with
a few small nails — the skin side should be
next the board ; place the board before the
fire, with the head part down. As soon as
the juices begin to run turn it with the tail
down. It should be turned frequently, in
order to retain the juices. When done,
butter it and serve it hot. Send it to the
table on the board. This is the receipt
for baking shad of the Philadelphia '^fish
house."
BROILED SHAD.
32. Split your shad down the back,
wash it, and season it well with salt. Have
THE FAMILY SAVE-ALL. 67
your gridiron heated — grease the bars —
put on the shad, and broil it slowly till
quite done. It should be of a fine brown
on both sides.* If designed for the dinner-
table, after having basted it well with but-
ter on both sides, fold it over, that it may
assume its original form, and serve it.
Mr. Watson, uncle to the late Marquis of Rock-
ingham, a man of immense wealth, finding himself
at the point of death, desired a friend who was pres-
ent to reach him a drawer, in which was an old
shirt, that he might put it on. Being asked why he
would wish to change his linen when he was so ill,
he replied — "Because I am told that the shirt I die
in must be the nurse's perquisite, and this is good
enough for her." This is as bad as the old woman,
who, with her last breath, blew out an inch of
candle, *' Because," said she, "I can see to die in
the darkP^
SHAD, SOUCED.
33. Cut the fish in half, and then in
slices, crosswise. Put them in a milk crock,
wdth very sour cold vinegar poured over
them ; then add Cayenne pepper, fine black
pepper, salt, and whole allspice. Put a
68 THE FAMILY SAVE-ALL.
crust over the top of the crock, and stand
it in an oven. The fish must be highly
seasoned.
BOILED SHAD.
34. Clean your shad, wash it and wipe
it, flour it well, wrap it in a cloth, and put
it into a large vessel of boiling water with
a great deal of salt. It will require about
twenty minutes to cook it. Serve it with
egg sauce or rich drawn butter.
The Oak, that now spreadeth its branches
toward the heavens, was once but an acorn in the
bowels of the earth.
FRIED SHAD.
35. Cut your shad in half, wash it and
wipe it dry, score it, and season with Cay-
enne pepper and salt, dredge flour over it,
and fry it in hot lard. When done, put the
two halves together, that it may assume the
appearance of the whole fish.
THE FAMILY SAVE-ALL. 69
POTTED SHAD.
36. Cut a shad in six or eight pieces,
wash and wipe it dry. Mix one dessert-
spoonful of ground allspice, half a table-
spoonful of black pepper, and half a table-
spoonful of salt — sprinkle a portion of this
seasoning over each piece of shad. Put
them into a stone jar, with enough good
cider vinegar to cover them ; cover the jar
with a clean cloth, and over this tie closely
several thicknesses of brown paper to keep
in the steam ; set it in a moderate oven and
let it remain twelve hours. This is very
good, but the fish is dark-colored.
The Slothful Man is a burthen to himself; his
hours hang heavy on his head ; he loitereth about,
and knoweth not what he would do.
WHITE POTTED SHAD.
37. Cut a shad in about half a dozen
pieces, wash it and wipe it dry. Mix to-
gether two tablespoonfuls of whole allspice
70 THE FAMILY SAVE-ALL.
and one tablespoonful of whole black pep-
2}er ; put one tablespoonful and a half of
salt over the shad the evening before it is
to be potted ; the next morning sprinkle
over it half a teaspoonful of Cayenne pep-
per. Place the shad in a stone jar, and
over each layer throw a portion of the
grains of pepper and allspice, cover it with
vinegar, and set it in a moderate oven for
twelve hours.
"Sir," said a fierce lawyer, "do you, on your
oath, swear that this is not your handwriting ?"
" I reckon not," was the reply. " Does it resemble
your writing ?" " Yes, I think it don't." " Do you
swear that it don't resemble your writing ?" "I
do !" " You take your oath that tliis writing does
not resemble yours in a single letter?" " Y-e-a-s,
sir." " Now, how do you know ?" " 'Cause I can't
write, sir !"
FRIED ROCK.
38. Clean and score your fish, wash,
and wipe them dry, and season well with
Cayenne pepper and salt. Let them stand
at least one hour before they are cooked,
THE FAMILY SAVE-ALL. 71
that the seasoning may have time to pene-
trate them. Have ready a pan of hot lard,
dredge flour over your fish, put them in the
pan and fry them slowly, that they may be
done through. They should be of a hand-
some brown on both sides. All pan fish are
fried in the same way.
If thy soul thirsteth for honor, if thy ear hath
any pleasure in the voice of praise, raise thj'self
from the dust whereof thou art made, and exalt thy
aim to something that is praiseworthy.
BOILED EOCK.
39. Scale a rock, take out the eyes and
gills, draw it, and wash it well. Flour a
cloth, wrap the fish in it, and boil it in
plenty of water strongly salted. A com-
mon-sized fish requires about half a large
teacupful of salt. Place your fish-kettle
over a strong fire, and when the water boils
put in the fish. Let it boil hard twenty
minutes. Take it out of the cloth carefully,
72 THE FAMILY SAVE-ALL.
place it on your fish dish, and send it to the
table. Have egg sauce in a sauce boat.
Mashed potatoes are an accompaniment to
boiled fish. Garnish the dish with green
parsley. If any of the boiled fish should
be left from dinner, it may be spiced as
shad, and make an excellentr relish for
breakfast or tea.
COLD BOILED ROCK FISH.
40. Lay the fish in a deep dish. Put as
much vinegar as will cover it into a kettle
with some whole grains of allspice, a little
mace and two or three cloves. Boil the
vinegar and spice. Season the fish highly
with Cayenne pepper and salt. Then pour
the spiced vinegar over while boiling hot.
When cold it makes a nice relish for break-
fast. Any boiled fish may be prepared in
the same manner.
When Canning's health was drunk, at the Minis-
ter's Blackwall dinner, he replied, " Gentlemen, this
THE FAMILY SAVE-ALL. 73
is a fish dinner: so after sincerely thanliing you
for your good wislies, I do not see that we can do
better than follow the example of the fishes, who
drink a good deal, but never speak.''^
COLD ROCK FISH, SOUSED.
41. Extract the bones from the cold
fish which may have been left from dinner.
Season the fish with Cayenne pepper, salt,
a few grains of allspice, one or two cloves,
and a sprig of mace. Put the fish into a
deep dish. Boil enough vinegar to cover
the fish, and pour it over boiling hot. In
twelve hours it will be fit for the table.
"Haven't you finished scaling that fish yet,
Sam?" . "No, master, 'tis a very large one."
" Large one ! why you've had time enough to scale
a mountain y
BOILED HERRINGS.
42. Put them into boiling water with a
wineglassful of vinegar and a tablespoonful
74 THE FAMILY SAVE-ALL.
of salt, and simmer ten minutes ; serve on
a napkin, with sauce in a tureen.
POTTED HERHING.
43. Clean your herring, wash them
well and wipe them dry; then rub each
one with salt and Cayenne pepper; place
in your jar a layer of herring, then some
grains of allspice, half a dozen cloves, and
two or three blades of mace ; then put in
another layer of herring, and so on till all
are m ; cover the herring with cold vinegar,
tie up the jar closely with several thick-
nesses of paper, and set it in the oven
after the bread has been drawn out; let it
remain there all night. As soon as they
become cold they will be fit for use.
Though sometimes small evils like iiwisible in-
sects, inflict pain, and a single hair may stop a vast
machine, 3'et the chief secret of comfort lies in not
suffeiing trifles to vex one, and in prudently culti-
vating an undergrowth of small pleasures since
very few great ones, alas ! are let on long leases.
THE FAMILY SAVE-ALL. 75
HERRING, FRIED.
44-. Scale, wash and dry your herrings
well ; lay them separately on a board, and
set them to the fire two or three minutes
before you want to use them ; dust the fish
with flour, and when your lard is boiling
hot, put in the fish, a few at a time, and
fry them over a brisk fire.
FRESH HERRINGS.
45. Cut off the heads, and well clean
the herrings ; place them on a gridiron
over a bright fire, and broil for ten or
twelve minutes, according to size ; serve
very hot, with the following sauce in a
tureen :
MusTAED Sauce for Eed Herring. —
Knead a dessertspoonful of baked flour
and a teaspoonful of flour of mustard with
three ounces of butter, and stir into a gill
of boiling water ; boil ^ve minutes ; add a
teaspoonful of vinegar, and serve.
76 THE FAMILY SAVE-ALL.
An Irish footman, who got a situation at the
west end of London, on entering a room where
there was a vase of gold fish, exclaimed, " Well,
this is the first time I ever saw red herrings alive."
BAKED HERRINGS.
46. Take off the heads of six herrings ;
put them into a deep dish and season with
a saltspoonful of pepper, a teaspoonful of
salt, a quarter of a grain of Cayenne, two
cloves, four allspice, six pepper-corns, a
Made of mace, half an inch of bruised
ginger, and a teaspoonful of grated horse-
radish; add a gill of cold water and a
gill of good vinegar. Bake in a slow
oven for half an hour. Serve cold, with
the sauce strained, and a teaspoonful of
finely chopped chives added.
" Boy, how did you manage to get such a big
string of fish?" " I hooked them, sir I"
THE FAMILY SAVE-ALL. 77
CROaUETTES OF FISH.
47. Take dressed fish of any kind, sepa-
rate it from the bones, mince- it with a
little seasoning, an eg^ beaten with a tea-
spoonful of flour, and one of milk; roll
it into balls; brush the outside with egg,
and dredge it well with bread crumbs ; fry
them of a nice color; the bones, heads,
tails, with an onion, an anchovy, and a
pint of water, stewed together, will make
the gravy. Lobsters make delicate cro-
quettes; in which case the shell should
be broken and boiled down for the gravy.
Dr. Sharp, of Hart Hall, Oxford, had a ridicu-
lous manner of prefacing ever}'- thing he said with
the words, "I say." An undergraduate having, as
the doctor was informed, mimicked him in this pe-
culiarit}^ he sent for him to give him a lecturing —
which he thus began : " I say, they say, you say, I
say, I say." When, finding the ridiculous combina-
tion in which his speech was involved, he concluded
b}' bidding the 3^0 ung satirist begone to his room.
5
78 THE FAMILY SAVE-ALL.
A NICE WAY OF SERVING UP ANY KIND
OF COLD FISH WITH STALE BREAD.
48. Dip a flat dish in hot water, to pre-
vent cracking; grease it with butter, and
sprinkle Cayenne pepper on it — then a thick
layer of stale bread, grated fine ; upon the
bread place a layer of fish, picked from the
bones, and divided into small pieces ; an-
other layer of bread as before, with a little
melted butter poured over it. Repeat this
process as often as required for the quantity
of fish. Smooth the surface with a spoon,
and sprinkle slightly with fine bread mixed
with pepper. Place it in an oven for
twenty or thirty minutes. Cold mutton
may be served in the same way.
A Frenchman had heard the phrase, "I've got
other fish to fry," uttered by a person who was in a
hurry and did not wish to be detained. He deter-
mined to remember the phrase and its application.
One day a friend invited him to go and walk ; and,
being otherwise engaged, iie thought of the above
expression, and gave it thus — " Excuse me to-day,
sare, I must go and fry some fish!^^
THE FAMILY SAVE- ALL. 79
FISH FRITTERS.
49. Take the remains of any fish which
has been served the preceding day, remove
all the bones, and pound it in a mortar.
Add bread crumbs and mashed potatoes in
equal quantities. Mix together half a tea-
cupful of cream with two well-beaten eggs,
some Cayenne pepper, and anchovy sauce.
Beat all up to a proper consistency, cut into
small cakes, and fry them in boiling lard.
In one of our city schools, not many 3^ears ago,
a member of the committee asked a member of a
class which was under examination, " What was the
cause of the saltness of the ocean?" Soon one
little girl raised her head, flushed with the dis-
covery which had flashed upon her mind. " You
may tell," said the committeeman. ''Salt fish, sir,"
said the pupil.
CAKES/ OR BALLS MADE FROM COLD COD
FISH.
50. Take out all the bones, and mash
it up with an equal quantity of potatoes.
Season highly with ^ Caj enne pepper and
80 THE FAMILY SAVE-ALL.
salt. Add as much beaten egg as will form
a paste. Make it out into thin cakes, flour
them, and fry them to a fine brown. Any
cold fish may be dressed in this manner.
If order were observed for every one to mend his
own heart or house, how would personal amend-
ment, by degrees, produce family, city, country,
kingdom reformation ! How soon are those streets
made clean where every one swee2:)s before his own
door !
SALTED COD FISH.
51. Wash it, and soak it all night.
Boil it in fresh water until it is done, but
do not let it fall to pieces. It should be
served with mashed potatoes. It is usual
to season with Cayenne pepper and mustard
after it comes to the table.
V^HEN Lord Erskine was Chancellor, being asked
by the Secretary of the Treasury whether he woukl
attend the grand ministerial fish dinner at the end
of the session, he answered, "To be sure I will ;
what would your fish dinner be without the Great
Seal ?"
THE FAMILY SAYE-ALL. 81
A NICE DISH FEOM FRAGMENTS OF COLD
FISH.
52. Take the cold fish, separate it from
the bones, and cut into small pieces. Ob-
tain oysters, in number proportioned to the
quantity of fish. Stew them slowly in their
own liquor for two or three minutes ; take
them out with a spoon ; skim the liquor,
and pour it into a basin. Put a bit of but-
ter into the stew-pan, melt it, and add as
much bread crumbs as will dry it up ; then
put the oyster liquor into the pan with the
butter and crumbs, and give it a boil. Put
the cold fish into scallop shells that have
been previously buttered and strewed with
bread crumbs ; add a couple of oysters to
each ; divide the oyster liquor between the
different shells, cover with bread crumbs,
and drop bits of butter on the top of each.
Then brown in a Dutch oven. The whole
may be prepared at once in a large flat dish,
instead of the scallop shells. Those who
like a particularly keen relish may add
82 THE FAMILY SAVE-ALL.
anchovy, catchup, Cayenne, grated lemon-
peel, mace, or other condhnents, to taste.
The prolificacy of edible fish, is a subject fitted,
for the most evident reasons, to call forth our wonder
and thankfulness toward a beneficent Providence,
Lewenhock, the physiologist, counted 9,384,000 eggs
Id a cod, 36,900 in a herring, 38,278 in a smelt, 546,681
in a mackerel, 225,568 in a flounder, 1,355,400 in a
plaice, 100,000 in a sole, in a carp 3,685,760, and in
a trench 300,000.
FRIED OYSTERS.
53. Select the largest oysters for frying.
Take them out of their liquor with a fork,
and endeavor in doing so to rinse off all
the particles of shell which may adhere to
them. Dry them between napkins. Have
ready some grated cracker, seasoned with
Cayenne pepper and salt. Beat the yolks
only of some eggs, and to each egg add
hal^ a tablespoonful of thick cream Dip
the oysters, one at a time, first in the egg
then in the cracker crumbs, and fry them
in plenty of hot butter, or butter and lard
THE FAMILY SAVE-ALL. 83
mixed, till they are of a light brown on
both sides. Serve them hot.
PICKLED OYSTERS.
54. Have ready two and a half quarts
of oysters, with a full pint of their liquor.
To this quantity take one and a half pints
of vinegar, two tablespoonfuls of salt, and
a tablespoonful of mace, one tablespoonful
of allspice, the same quantity of white
pepper, and a teaspoonful of cloves. Put
the vinegar, salt, and liquor on to boil, and
when it comes to a boil, skim it ; then add
the spices, give it another boil up, and
after this put in the oysters. Be careful
they do not burn. They must be cooked
over a quick fire. They must be served
cold.
A FOOL boasteth of attainments in things that are
of no worth : but where it is a shame to be ignorant,
there he hath uo understandinor.
84 THE FAMILY SAYE-ALL.
PICKLED OYSTERS.
55. Take one hundred oysters out of
their liquor, and add to them as much
water as there was liquor. Put them over
the fire with salt to the taste, skim them,
and as soon as they boil take them off.
Have ready in a pan one gill of vinegar,
one tablespoonful of allspice, one table-
spoonful of pepper grains, a little Cayenne
pepper and mace, and half a gill of pepper.
They should be pickled the day before
they are eaten. After standing a few
hours, if a scum should have risen on
them, take out the oysters, and strain the
liquor. About six hours before they are
to be served, slice a lemon and add to
them.
One of our young bloods, dining at a fashionable
hotel a few weeks since, was requested by a gentle-
man to pass some article of food that was near him.
" Do you mistake me for a waiter ?" said the ex-
quisite. " No, sir, I mistook you for a gentleman,"
was the reply.
THE FAMILY SAVE-ALL. 85
OYSTER OMELET, No. 1.
56. Beat four eggs very light. Cut
the hard part out of eight or a dozen oys-
ters, according to their size, wipe them dry,
and cut them up in small pieces, stir them
into the beaten egg and fry them in hot
butter. When the under side is brown,
sprinkle a little salt and pepper over the
top, and fold one half over the other.
Never turn an omelet, as it makes it
heavy.
Let not thy recreations be expensive, lest the
pain of purchasing them exceed the pleasure thou
hast in their enjoyment.
OYSTER OMELET, No. 2.
57. Beat six eggs to a thick froth, then
add by degrees one gill of cream, and beat
them well together. Season the eggs with
pepper and salt to taste. Have ready one
dozen fine oysters, cut them in half, pour
the eggs in a pan of hot butter, and drop
86 THE FAMILY SAVE-ALL.
the oysters over it as equally as possible.
Fry it a light brown, and serve hot. An
omelet should never be turned.
In a certain School, daring the parsing lesson,
the word waif occurred in the sentence. The
youngest who was up, a bright-eyed little fellow,
puzzled over the word for a few minutes, and then
a bright idea struck him — " I can parse it. Posi-
tive waif, comparative wafer, superlative sealing-
wax!"
OYSTER OMELET, No. 3.
58. Eight oysters chopped fine, six
eggs, a wineglassful of flour, a little milk,
with pepper and salt, to the taste. Beat
the eggs very light, add the oysters and the
flour, which must be mixed to a paste with
a little milk. Pepper and salt to the taste.
Fry in hot butter, but do not turn it. As
soon as it is done, slip it on a dish and
serve it hot. The above is the usual mode
of preparing oyster omelet. But the better
way is to put your oysters in a stew-pan,
set them over the fire, and the moment
THE FAMILY SAVE-ALL. 87
they begin to boil take them out, drain
them, and dry them in a napkin. They
are not so watery when prepared in this
manner, and consequently will not dilute
the beaten egg as much as the former mode.
When they are cold, mince them and pro-
ceed as above.
One of our writers asks what sort of animals are
the laziest. We think it likely that oysters are, for
they never get out of their beds till they are pullod
out.
SCALLOPED OYSTERS.
59. Drain your oysters and season them
with salt and Cayenne pepper; crumb
some stale bread, and season it with salt
and pepper. To each gill of the bread
crumbs add one hard boiled egg, finely
chopped; butter a deep dish, strew in a
layer of egg and crumbs, then a layer of
the oysters, with some lumps of butter on
them, then more crumbs, and so on till all
are in. Put a cover of crumbs on the top.
88 THE FAMILY SAVE-ALL.
Bake this in a tolerable quick oven and
serve it hot.
Lose no time ; be always employed in some-
thing useful : cut off all unnecessary actions.
STEWED OYSTERS WITH CREAM.
60. Kinse one hundred oysters, and
put them in a stew pan with the water
which adheres to them ; season them with
salt and Cayenne pepper, and a very little
mace. As soon as they begin to boil pour
in half a pint of cream, and stir in half
an ounce of butter rolled in a little grated
cracker. Let them boil once and serve
them hot.
PLAIN OYSTER PATTIES.
61. Make little round loaves, or take
small French rasps — make a hole in the
top of each, and scrape out a portion of the
crumb. Put some oysters into a stew-pan
THE FAMILY SAVE-ALL. 89
with their own liquor, and add to them the
crumbs of bread, rubbed or grated fine, and
a lump of butter. Season with black pep-
per and a sprinkle of Cayenne. Stew for
five or six minutes, and then put in a
spoonful of good cream. Fill the rasps or
loaves, and cover with the bits of crust
previously cut off. Set them in an oven for
a few minutes to crisp.
Minced veal, lamb, poultry, game, etc.,
may be done in the same way as for paste
patties.
" Bring in the oysters I told you to open,"
said the liead of the household, growing impatient.
" There they are," replied the countr}^ cook, proudly ;
"it took nie a long while to clean 'em, but I've done
it at last, and thrown all the insides into the slop
bucket.^^
" I KNOW a genius," observed Meister Karl, " who
has an howdacious plan of opening oysters. He
spreads 'em in a circle, seats himself in the centre,
and begins spinning a yarn. Sometimes it's a lion-
sla^ang adventure — sometimes a legend of his love
— sometimes a descent into the crater of Vesuvius.
As he proceeds the oj^sters get interested ; one by
one they gape with astonishment at the tremendous
whoppers which are poured forth, and as they gape
my friend whips them out and swallows them !"
90 THE FAMILY SAVE-ALL.
"That'll do," said Starlight, with a long sigh; "I
wish we had a bushel of 'em here now — they'd open
easy I ''^
OYSTER PIE.
62. Take one hundred oysters out of
their liquor, one at a time, so as to free
them from any portions of the shell which
might adhere to them. Drain, and place
them between clean napkins, in order to
dry them perfectly. Pour off half the liquor
into a stew-pan, salt it to your taste, stir in
one gill of cream, one ounce and a half of
butter rolled in grated cracker, and a little
Cayenne pepper. Boil two eggs hard, chop
them up, and mix them with as many
bread crumbs as will cover the top of your
pie. Season the bread and egg with Cay-
enne pepper and salt. Make a rich paste,
line the sides of your pie dish, put in the
oysters, pour the hot liquor over them,
and strew the bread crumbs on the top.
Cover the whole with a lid of paste. Cut
THE FAMILY SAYE-ALL. 91
an opening in the centre of the top crust,
and ornament it with flowers or leaves
made of the paste. Bake it and serve it
hot. As soon as the crust is done take the
pie out of the oven.
A LEARNED CLERGYMAN ill Maine was accosted
in the following manner by an illiterate preacher
who despised education : — " Sir, you have been to
college I suppose?" "Yes, sir," was the reply.
" I am thankful," replied the former, " that the Lord
has opened my mouth without any learning." "A
similar event," replied the latter, "took place in
Balaam's time ; but such things are of rare occur-
rence in the present day."
TERRAPINS.
63. Put the terrapins on in boiling
water and let them boil ten minutes, take
them out and with a coarse cloth rub all
the skin oif the head, neck, and claws,
also the thin shell that may come loose.
Then boil them in clean water, with a
little salt in it, until the claws are perfectly
soft. The time of boiling depends very
much on the age of the terrapin ; some
92 THE FAMILY SAVE-ALL.
take three hours. When they are soft,
open them carefully, take out the sand-
bag, the spongy part, and the gall, which
you must not break. Cut all the remain-
der of the terrapin in small pieces, put
them in a stew pan, and to each large
terrapin take a quarter of a pound of
butter, one wine glass of Sherry or Ma-
deira wine, salt, black, and red pepper,
and mustard, to suit the taste; also, to
each terrapin, the yolks of two hard boiled
eggs, mashed to a paste, with a little
butter. Mix the whole together, and stew
fifteen minutes. Send them to the table
hot.
LOBSTEE SALAD.
64. One large lobster, three tablespoon-
fuls of French mustard, or two dessert-
spoonfuls of common mixed mustard, one
gill and a half of vinegar, one gill and a
half of sweet oil, the yolks of five hard
THE FAMILY SAVE-ALL. 93
boiled eggs, salt to taste, a small teaspoon-
ful of Cayenne pepper, the inside leaves
of two heads of cabbage lettuce. Cut the
meat and lettuce in small pieces. Boil the
eggs hard, mash the yolks with a wooden
or silver spoon.
Who is he that hath acquired wealth, that hath
risen to power, that hath clothed himself with
honor, that is spoken of in the city with praise,
and that standeth liefore the king in his counsel?
Even he that hath shut out idleness from his house,
and hath said, Sloth, thou art mine enemy.
TO MAKE A NICE RELISH OUT OF FRAG-
MENTS OF COLD LOBSTER OR CRAB.
65. It often happens after lobster or
crab suppers or luncheons, that legs and
claws, and portions of the back are left
untouched. Collect all the fragments of
fish, and put with them two blades of
mace, a little pepper and salt, and a small
portion of butter; the quantity of the
latter must be proportioned to the amount
6
94 THE FAMILY SAVE-ALL.
of lobster. Put these all together, and beat
them into a paste in a mortar. Take small
jars and fill these with the prepared lob-
ster. If there are any solid parts of the
tail, which cannot well be reduced to a
j)aste, they may be cut into small pieces,
and set in the middle of the jars, and the
paste poured over them. When the jars
are nearly filled, press down the contents,
pour over them a layer of clarified butter,
or lard. This will afford a nice relish
for breakfast, luncheon, or supper. If in-
tended to be kept for some time, tie down
with pieces of thick paper.
A YOUNG lady at a ball was asked by a lover of
serious poetry, whether she had seen " Grabbers
Tales ?" " Why, no," she answered, " I didn't know
tliat crabs had tails." "I beg your pardon, miss,"
said he ; " I mean have.'you read Crabbe's Tales ?"
" I assure you, sir, I was not aware that red crabs
had tails nor any other."
THE FAMILY SAVE-ALL. 95
MEATS, POULTRY, GAME,
ETC.
MEATS.
66. The finest grained beef is the best,
the flesh is of a fine red, and the fat a light
cream color, but not yellow; the fat, too,
is solid and firm ; the lean of mutton
should be of a red color, and the fat white ;
the lean of veal should be of a light color,
and the fat white ; the skin of pork should
be of a light color, and if young it is
tender ; the fat should appear firm ; a
tender goose is known by taking hold of
the wing and raising it ; if the skin tears
easily the goose is tender, or if you can
readily insert the head of a pin into the
flesh it is young; the same remarks will
hold good with regard to ducks; young
chickens may be known by pressing the
lower end of the breast bone ; if it yields
readily to the pressure they are not old.
96 THE FAMILY SATE-ALL.
for in all animals the bones are cartilaginous
when young ; the breast should be broad
and plump in all kinds of poultry, the feet
pliable, and the toes easily broken when
bent back.
A SERVANT was Sent by her mistress during
warm weather, for a piece of beef. The butcher
forwarded it in due course ; but, on removing a
portion of the suet, the indications of life which
presented themselves were unmistakable. ]Sext
day tlie same girl was sent for a leg of lamb.
"Are you sure it is sweet?" she inquired. "Per-
fectly," said the butcher, " the lamb was alive yes-
terday." " So was the beef we had yesterdaj^," was
the reply.
BOILED MEATS.
67. A great deal of care and niceness
is requisite in boiling meats. Your copper
should be very clean and well tinned. All
meats should be boiled slowly ; to boil them
fast hardens the outside before the inside
is warm, and dissolves the meat. For
instance, a leg of veal of twelve pounds
weight will require three hours and a half
/
THE FAMILY SAVE-ALL. 97
boiling — the slower it boils the whiter and
plumper it will be. When you boil, mut-
ton or beef, observe to dredge them well
with flour before you put them into "the
kettle of cold water ; keep it covered, and
take off the scum. Mutton and beef do
]M)t require so much boiling, but veal, pork,
or lamb, are not wholesome if they are
not boiled enough. A leg of pork will
require half an hour more of boiling than
a leg of veal of the same weight. You
must allow an hour for every four pounds
weight of beef or mutton. The best way
is to put your meat in when the water is
cold. A leg of lamb of four pounds,
weight will require an hour and a half
boiling.
BEEF.-ROAST BEEF, RIBS, OR SIRLOIN.
68. Beef should be kept a week or ten
days when the weather will permit. Wipe
the joint with a clean cloth, envelope it in
98 THE FAMILY SAVE-ALL.
thin paper, thickly spread with sweet beef-
dripping ; place the screen before the fire
half an hour before putting down the beef,
hang the joint before the fire for the first
quarter of an hour near; baste ; then with-
draw it to a distance, and let it roast
slowly till done ; baste frequently frcmi
the commencement; half an hour before
serving take off" the paper, dredge the beef
slightly with baked flour, and baste it with
two ounces of dissolved butter; place the
beef on a hot dish ; pour the dripping off;
add a teacupful ofl)oiling water and half
a saltspoonful of salt to the gravy dripped
from the beef; pour it into the dish ; gar-
nish with horseradish, and serve at once.
The time as follows : To be underdone,
eleven minutes to the pound ; with the
gravy in, fourteen minutes; to be well
done through, seventeen minutes ; in frosty
weather, two minutes to be added in each
case.
THE FAMILY SAVE-ALL. 99
There are seven chances against even the most
simple dish being presented to the mouth in abso-
lute perfection. For instance, a roast of beef —
1. The meat must be good.
2. It must have been kept a good time.
3. It must be roasted at a good fire.
4. By a good cook.
5. Who must be in good temper.
6. With all this felicitous combination you must
have good luck, and
^ t. Good appetite — the meat and the mouths whicli
^re to eat it must be ready for action at the same
moment.
BAKED BEEF, AND YORKSHIRE PUDDING.
69. Rub salt on a nice piece of beef, put
it on bars which should fit your dripping
pan, set it in the oven, with a gill of water
in the pan, and when it is half done, make
the pudding in the following manner : Beat
four eggs very light; the yolks in a pan,
the whites in a broad dish. When the
yolks are thick stir in a pint of milk, and
as much flour as will make a batter, but
not a thick one. Then stir in the whites,
which mu^ be whisked very dry, do not
100 THE FAMILY SAVE-ALL.
beat the batter after the white is in; lastly,
stir in a teaspoonful of dissolved carbonate
of ammonia. Take out the meat, skim
all the fat off the gravy, pour in the batter
and replace the meat; put all into the
oven again, and cook it till the pudding
is done. You should make batter enougj|
to cover your dripping pan about half an
inch deep. When the meat is dished, cut
the pudding in squares, and place it round
the dish, the brown side up.
Silent Contempt. — " What do you mean to do
Tvith K. ?" said a friend to Theodore Hook, alhiding
to a man who had grossly vilified him. " Do with
him ;" replied Hook, "why I mean to let him alone
most severely."
BEEF A-LA-MODE, No. 1.
70. A round of beef is the best for this
purpose. With a sharp knife cut incisions
in the meat about an inch apart, and within
one inch of the opposite side. Season it
with pepper and salt, according to the size
THE FAMILY SAVE-ALL. 101
> of the piece of meat. Make a dressing of
butter, onion, and bread crumbs, in the
proportion of a pint of crumbs, one small
onion finely chopped, and an ounce of but-
ter, with pepper and salt to the taste. Fill
the incisions with the dressing, put the
ipaeat in a pot with about a pint of water,
and cover it tightly. Let it simmer six or
eight hours. Some stick in a few cloves,
and those who are fond of spice add all-
spice. When the meat is done dish it up,
and thicken the gravy with a little flour.
Let it boil once, and serve it. This is ex-
cellent when cold.
Be not disturbed at trifles, or at accidents, com-
mon or unavoidable.
BEEF A-LA-MODE, No. 2.
71. Take a round of beef, lard it with
bacon ; then make a dressing of bread, but-
ter, sweet herbs, onion, parsley, salt and
pepper, and stuff around the bone, and in
102 THE FAMILY SAVE-ALL.
several places in tlie lean part — skewer it,
and bind it close with tape. Have ready a
deep pot — put the beef into it, and half
cover it with water. Stew it four or five
hours. Baste it constantly with the gravy,
and turn it in the pot. When done, place
it upon a dish and garnish it with force-
meat balls, parsley, and carrots. Pour the
gravy over it, having been previously
flavored with Madeira wine.
Let him that scoffeth at the lame, take care that
he halt not himself. Whosoever speaketh of
another's failings with pleasure, shall hear of his
own with bitterness of heart.
BOILED CORNED BEEF, No. 1.
72. Put on the meat in cold water;
allow one quart of water to every pound of
meat. The slower it boils the better it will
be. For every pound of meat, let it boil
fifteen minutes. Thus, a piece of beef
weighing twelve pounds, should boil three
hours. If the beef is to be eaten cold, as
THE FAMILY SAVE-ALL. 103
soon as it is taken out of the pot immerse
it in cold water for a short time, in order to
retain the juices. Tongues are boiled in
the same manner.
A MILD answer to an angry man, like water cast
upon the fire, abateth his heat ; and from an enemy
he shall become thy friend.
CORNED BEEF, No. 2.
73. Corned beef should be put on in
cold water, allowing a quart of water to
every pound of meat. Boil it slowly, and
when done serve it with turnips and po-
tatoes. If the beef is to be eaten cold, im-
merse it for a few minutes in cold water as
soon as it is taken from the pot.
" Will you dine with me to-morrow, Mr. ?"
asked one Irishman of another. *' Faith and I will,
with all my heart." " Remember, 'tis only a family
dinner I'm asking you to." "And what for not; a
familj^ dinner is a mighty pleasant thing. What
have you got ?" " Och, nothing uncommon — an ele-
gant piece of corned beef, and potatoes." " By the
powers, that bates the world ; my favorite dinner ;
we often have it at our table — harrin^ the heef V
104 THE FAMILY SAVE-ALL.
ROASTED BEEF'S TONGUE.
74:. Soak a fresh tongue for several
hours in strong salt and water, and then
drain it well. Boil it slowly for two hours,
take off the skin and roast it, and while
cooking baste it with butter. Serve with
currant jelly.
One morning a party came into the public rooms
at Buxton, somewhat later than usual, and re-
quested some tongue. They were told that Lord
Bja'on had eaten it all. " I am very angry with
his lordship," said a lady, loud enough for him to
hear the observation, " I am sorry for it, madam,"
retorted Lord Bj-ron, " but before I ate the tongue
I was assured you did not want it."
BEEF'S HEART, STUFFED.
75. Trim and clean the heart, and
sprinkle salt over it, and let it stand for
two or three hours to draw out all the
blood. The water should be changed two
or three times. Then wipe it dry, and fill
the cavities with a dressing made of crumbs
of bread, pepper, salt, and a little onion
THE FAMILY SAVE- ALL. 105
chopped fine. Put to this as much butter
as will make the crumbs adhere together.
Set it in a moderate oven and bake it,
allowing a quarter of an hour for each
pound. If convenient, it is better roasted
before the fire.
There are some members of the community that
are like the crumb in the mouth — if they go the
right way they afford a little nourishment, but if
they happen to go the wrong way they cause a deal
of trouble.
BEEF, LIKE GAME.
76. Cut some slices of beef into square
pieces, put on each a strip of bacon, dredge
flour over, bind each with twine, or skewer
them into a rolled shape. Fry them in
butter. When brown, add shalots, a slice
of lemon-peel, a spoonful of capers, two
bay-leaves, salt, spice, a glassful of wine,
half a glassful of vinegar, and a little
water. Stew till done.
The piety of a child is sweeter than the incense
of Persia oftered to the sun ; yea, more delicious
106 THE FAMILY SAVE- ALL.
than odors wafted from a field of Arabian spices by
the western gales.
ITALIAN BEEFSTEAK.
77. Score a steak transversely with a
sharp knife without cutting it through.
Lay it in a stew-pan with a small piece
of butter; season with pepper, salt, and
an onion chopped very fine. Let it cook
in its own gravy for about three-quarters
of an hour and serve.
To TAKE Rust out of Steel. — Cover the steel
with sweet oil, well nibbed on it, and in fort3'-eight
hours use unslaked lime finely powdered, to ruU
until all the rust disappears.
STEWED BEEFSTEAKS.
78. Put the steak with a lump of butter
into a stew pan over a slow fire, and turn
it until the butter has become a fine white
gravy, then pour it into a basin, and put
more butter to the steak. When the steak
THE FAMILY SAVE-ALL. 107
is nicely done, take it out, return all the
gravy into the stew-pan, and fry the steak ;
then add it to the gravy in the stew-pan,
with a tablespoonful of wine, and a shalot
finely sliced ; stew it for ten minutes, and
serve it up. Or, fry the steak slightly at
first, then put it into half a pint of water,
an onion sliced, a spoonful of walnut
ketchup, pepper and salt, cover it close,
thicken it with flour and butter, and serve
it up very hot.
Forget not, 0 man, that thy station on earth is
appointed by the wisdom of the Eternal ; who know-
eth tliy heart, who seeth the vanity of thy wishes,
and who often in mercy denieth thy requests.
BEEFSTEAK WITH OYSTERS.
79. Cut the steak rather thick ; brown
it in a frying-pan with butter. Add half a
pint of water, an onion sliced, pepper and
salt, cover the pan close, and let it stew
very slowly for one hour ; then add a glass
108 THE FAMILY SAVE-ALL.
of port wine, a little flour, and a dozen or
two of oysters, their liquor having been
previously strained and put into the stew-
pan.
BEEFSTEAK, WITH POTATOES.
80. Cut the steaks into thin slices, beat
and season them with pepper and salt, dip
them into a little melted butter and broil
them. When done, put them into a dish
before the fire, and fry potatoes to a fine
brown color. Serve'with the following mix-
ture laid underneath ; parsley chopped fine,
a small piece of butter, pepper and salt.
Shortly after the commencement of the last war,
a tax was laid on candles, which, as a political
economist would prove, made them dearer. A
Scotch wife, in Greenock, remarked to her chandler,
Paddy Macbeth, that the price was raised, and
asked why. " It's owin' to the wars," said Paddy.
" The war!" said the astonished matron, " gracious
me ! are they gaun to fight by candle light f"
THE FAMILY SAVE-ALL. 109
FRIED BEEFSTEAK WITH WINE.
81. Fry the steak over a quick fire,
until it is of a fine brown. When done,
place it in a hot dish before the fire, add to
the gravy in the pan a wineglassful of port
wine, some pepper and salt. As soon as it
boils, pour it over the steak and serve very
hot.
Happiness, like every dther precious good must
be sought for. Some people, to be sure, are born
like sunshine — they are naturall}^ pleasant and light-
hearted ; but these are few and far between, and
always monopolized. Emulate them. Why may
not you be as cheerful as they ? They have their
trials and private annoyances as well as you, and
with effort you can cull as many flowers and catch
as many sunbeams as they.
BEEFSTEAK FRIED.
82. Fry the steaks in butter for twelve
or fifteen minutes, until they are of a fine
brown. When done, place them in a hot
dish before the fire ; add to the gravy in
the pan a wineglassful of port wine, pepper,
7
110 THE FAMILY SAVE-ALL.
salt, and a minced onion. Give it a boil
up, pour it over the steaks, and serve
very hot.
Nothing serves more effectually to lighten the
calamities of life than steady employment.
FRENCH STEW, No. 1.
83. Cut up one pound of beef in small
pieces about an inch square, pare and slice
six onions ; put a layer of the meat and a
layer of onions in a stew-pan, with salt and
pepper and a little flour alternately, till all
is in, and add half a teacupful of water;
cover it closely and set it on a slow fire to
stew; when about half done, if the gravy
seems too thin, add one ounce of butter
rolled in flour; but if it should be thick
enough, add the butter without the flour.
When tomatoes are in season two tomatoes
may be cut in small pieces and stewed with
the meat. Cold beef may be cooked in the
same manner.
THE FAMILY SAVE-ALL. Ill
Excessive Politeness. — Queen Elizabeth was
once making a journey in England, and on her ap-
proaching the city of Coventry, the mayor, with a
numerous cavalcade, went out to meet her. On
their return the}" had to pass through a wide brook,
and the mayor's horse, being thirsty, attempted
several times to drink, but his cavalier prevented
him. The queen, observing it, said to him : '* Pray,
Mr. Mayor, permit your horse to drink." The mayor,
bowing, very humbly, replied : " Madam, it would
be the height of presumption for my unworthy
horse to drink, till your majesty's royal steed has
satisfied his thirst.'*
FRENCH STEW, No. 2.
84. Cut up two pounds of beef, and
add to it a pint of sliced tomatoes. The
tomatoes must be peeled. Put the meat in
a stew-pan and season it well with pepper
and salt ; then add your tomatoes, and an
ounce of butter rolled in flour. Cover it
closely, and let it simmer till the beef is
tender. It does not require any water, as
the tomatoes are sufficiently juicy. If the
gravy should not be thick enough, add a
little flour mixed with cold water.
112 THE FAMILY SAYE-ALL.
Why is French cookery better than English?
Because in the Revolution of 1688 the Stew-arts
were driven out of England into France.
BEEFSTEAK WITH CUCUMBERS.
85. Pare and slice lengthwise two large
cucumbers and a large onion. Season them
with pepper and salt, dredge flour over
them, and fry them. Broil a steak, season
it with pepper and salt, and put it into a
hot dish with a bit of butter; then pour
the cucumbers over it, and serve hot.
The cheeks of a lady in the autumn of life, and
the leaves of the trees in the autumn of the year,
often grow redder and redder ; but nature is not
always in both cases the artist.
BEEF'S KIDNEY, FRIED.
86. Kidneys require a longer time to
dress, in proportion to their bulk, than any
other parts of animals 5 and beef kidneys
more than those of sheep, lambs, etc. Beef
THE FAMILY SAVE-ALL. 113
kidneys may be fried in the following man-
ner : Trim, and cut the kidney into slices ;
dredge them well with flour, and season
with salt, pepper, and Cayenne. Fry on
both sides ; and as the slices are done, re-
move them from the pan, and make a gravy
with a small slice of butter, a dessert-spoon-
ful of flour, pepper, and salt, and a little
boiling water. Add a little mushroom
catchup, lemon-juice, walnut pickle, or any
sauce that will impart a good flavor. Some
add to the gravy, at the last moment, a
glass of white wine. Serve with small
slices of fried bread.
NICE PATTIES FROM UNDER-DONE BEEF.
87. Cut the beef into small pieces;
season with pepper, salt, and a little chop-
ped onion ; make a plain paste, and roll it
out thin ; fill it with meat, and bake it a
light brown.
114 THE FAMILY SAVE-ALL.
Here is a recipe to get rid of an old acquaintance
wliose society j^ou don't like : If he is poor, lend
him some money — if he is rich, ask him to lend you
some. Both means are certain.
UNDER-DONE BEEF SERVED AS STEAKS.
88. Cut the meat in slices an inch and
a half thick, securing a good proportion of
fat. Lay them on a gridiron over a good
fire ; turn often, but do not stick a fork into
them. As soon as brown, lay them on a
very hot dish, and add salt and pepper, and
pour over some hot gravy of the joint. If
the seasoning is added while the meat is
being boiled, the latter will be hardened
and the pieces wasted. The steaks will be
found excellently served with sliced fried
potatoes round it.
Two Gentlemen were talking in a coffee-house
of the best method of dressing a beefsteak. One
of them observed, that, of all receipts, the one given
in the words of Macbeth, when he deliberates on the
intended death of the king, is the best :
" If it were done, when 'tis done, then 'twere well
it were done quickly."
THE PAMILY SAVE-ALL. 115
BROILED BEEF'S HEART.
89. Cut the heart lengthwise, in slices
not thicker than half an inch. Soak them
in salt and water until all the blood is
drawn out ; then wipe them dry, and sea-
son well with pepper and salt. Broil them
slowly, over or before a clear fire ; and
,when thoroughly done they should be
served with currant jelly.
HASHES.
90. A hash is a very convenient mode
of disposing of cold meat, but without due
attention is an indigestible preparation.
The cook must always remember that the
meat has been once cooked, and must now
be very lightly done, or it will be tough
and hard, unsuited for delicate stomachs.
Meat that has been a little underdone the
first time is the best for this purpose ; the
gravy should be first heated, and the meat
116 THE FAMILY S AYE-ALL.
merely simmered in it afterwards. The
meat should be cut in thin slices, or small
pieces, then all the sinews, skin, gristle,
and bone, must be put into a saucepan with
a little water, salt and pepper, a fried
onion, a small piece of butter blended with
a tablespoonful of flour, a little thyme and
parsley, and a single clove, if the hash be
beef. Let it boil down to three fourths of
the quantity, then strain off the gravy, and
flavor it with a little ketchup or Worcester
sauce, put in the sliced meat, and make it
hot over the fire, taking great care that it
does not boil, and serve with toasted bread.
No flavor or condiment should unduly pre-
dominate in this or any other kind of
cookery; especially, to allow onions or
garlic to be perceptible is an offence against
good taste, the laws of cookery, and even
those of health. The mushroom flavor is
the most approved and delicate in what
are called made dishes, yet it should always
be so sklfully used, that only the aroma
THE FAMILY SAVE-ALL. 117
should be distinguished. This should be
particularly attended to in all dishes com-
posed of veal or fowls.
A MAID servant was dismissed on account of her
lack of cleanliness. She requested her employer,
if the cause of her dismissal should be mentioned,
to do it in as light terms as possible. The follow-
'ing certificate was given to her : " Anna B has
conducted herself well in my service, the main
cause of her dismissal being a tendency to hydrO'
phobia.
BEEF HASHED, A LA FEANCAISE.
91. Put a piece of butter the size of a
walnut, and a tablespoonful of flour, into a
stew-pan, simmer them over the fire for a
minute, and stir into them a finely chopped
onion and a dessertspoonful of minced
parsley ; when thoroughly browned, add a
seasoning of pepper, salt and nutmeg, and
put to it half a pint of water. Place in
the beef, cut it into small but thick slices ;
let it stand by the fire and heat gradually ;
and when near boiling point, thicken the
118 THE FAMILY SAVE-ALL.
sauce with the yolk of three eggs, mixed
with a tablespoonful of lemon juice.
Man in his civilized state is supposed to eat more
than a thousand times in every year of his life.
COLD BEEF WITH POTATOES.
92. Take the meat from the bones, and
cut it in small pieces; crack the bones
small; put them into a saucepan with some
salt, and a little more than cover them with
cold water; let them stew until the water
is reduced to one half; strain the bones
from the gravy ; pour the latter back into
the stew-pan : season the meat with pepper
and salt, and a little mace if preferred;
put it with the gravy in the stew-pan, and
add two or three raw potatoes pared and
sliced; put the stew over the fire, and
when the potatoes are done dish it up.
Small squares of toasted bread may be
laid in the bottom of the dish.
THE FAMILY SAVE-ALL. 119
The following is a good story about a clergyman,
who lost his horse one Saturday evening. After
hunting for it in company with a bo}' until midnight,
he gave up in despair. The next day he took for
his text the following passage from Job : " Oh, that
I knew where I might find him !" The boy, who
had just come in, supposing the horse was still the
burden of thought, cried out, ''I know where he is,
sir — he's in Tom Smith's stable !"
A DISH FROM COLD BEEF AND MASHED
POTATOES.
93. Cut the cold meat into small slices
about half an inch thick. Season the slices,
and spread thinly over them some bread
crumbs and some small lumps of butter.
Take the gravy left from the joint, or stew
a gravy from the bones; thicken it with
buttqr rolled in flour, and season it with
pepper and salt. Or the bits of meat, when
not large enough to be sliced, as above,
may be minced, seasoned, and mixed with
mashed potatoes and flour. Make it into
small cakes, and fry them a nice brown.
120 THE FAMILY SAVE-ALL.
At a recent festive meeting, a married man (who
should have known better) proposed — " The Ladies :
Who divide our sorrows, double our joys, and treble
our expenses /"
MINCED BEEF.
94-. Chop some cold roast beef as fine
as possible, pour over it some of the cold
gravy which was left, put it over the fire,
and as soon as it is hot serve it with boiled
or poached eggs.
Whatever thou resolvest to do, do it quickly.
Defer not till the evening what the morning may
accomplish.
COLD BEEF OR MUTTON WITH POACHED
EGGS.
95. Take a piece of a sirloin of beef,
or of a leg of mutton — (these parts are
recommended, but any other parts may be
used) — cut into slices of equal thickness,
and boil them quickly over a clear fire until
THE FAMILY SAVE- ALL. 121
slightly brown ; lay them upon a dish be-
fore the fire to keep hot ; then poach some
eggs and lay around the meat — and serve
with mashed potatoes. It is proper to ob-
serve that the under-done parts of meat are
only suitable for this purpose.
Charles the Second gave the name to the piece
of beef called the " sirloin." Having dined from a
loin, and being well pleased with the joint, he asked
its name ; and being told that it was a loin of beef,
said jocosely that it should be knighted for its mer-
its ; then, extending his sword over it, he exclaimed,
" Henceforth be Sir Loin .^"
ECONOMICAL STEW.
96. Slice some cold beef or mutton,
season the meat with pepper and salt, and
dredge over it a little flour. Put it in a
stew-pan with some of the cold gravy ; or,
if there be none left, add a little water.
Slice an onion fine, and add to it also a few
potatoes. Stew gently until the meat is
quite tender. If there was no cold gravy,
122 THE FAMILY SAVE-ALL.
a little butter rolled in flour must be added
a few minutes before the stew is served.
Sheridan was once taken ill in consequence of a
fortnight's continued dining-out and dissipation. He
sent for Dr. H., who prescribed rigid abstinence ;
calling again soon afterward, he asked his patient
if he was attending to that advice. The answer
being in the affirmative, " Right," said the doctor ;
" 'tis the only way to secure you length of da3^s."
" I do not doubt it," said Sheridan, "for these last
three days, since I began, have been the longest to
me in my life !"
LUNCH FROM COLD ROAST BEEF.
97. When the beef has been cooked
rare, and the bones have considerable meat
adhering to them, cut them apart, and
crack or saw each one in pieces about four
inches long. Grease the gridiron and broil
them quickly, taking care not to burn them.
Poached or fried eggs and mashed potatoes
are suitable accompaniments.
THE FAMILY SAVE-ALL. 123
"RISSOLES" OF COLD BEEF, MUTTON, OR
VEAL.
98. Mince some cold beef or mutton,
season it to the taste with pepper and salt,
and moisten it with some mushroom or
walnut catsup. Beat the yolks of a couple
of eggs, make the meat into small cakes,
dip them into the egg, and then into some
nicely-seasoned bread crumbs. Fry them a
nice light brown on both sides. Cold veal
may be dressed in the same way, but is
nicer with a little cold ham grated and
mixed with it.
" What a small kitchen !" exclaimed Queen
Elizabeth, after going over a handsome mansion.
" It is by having so small a kitchen that I am ena-
bled to keep so large a mansion,''^ replied the
owner.
A NICE DISH FROM COLD BEEF, WITH
MASHED POTATOES.
99. Mash potatoes, either in a plain
way or with hot milk and the yolk of an
Qgg, and add some butter and salt. Slice
124 THE FAMILY SAVE-ALL.
the cold beef, and lay it at the bottom of a
pie dish, adding to it some pepper, salt, and
a little beef gravy. Cover the whole with
a thick paste of the potatoes. Score the
potato crust with the point of a knife, in
squares of equal size. Put the dish in an
oven and brown it on all sides. When
nicely browned serve immediately. This,
with an apple-tart or dumpling to follow, is
a capital dinner for a small family.
An Irish housemaid, who was sent to call a gen-
tleman to dinner, found him engaged in using a
tooth-brush. ** Well, is he coming ?" said the lady.
" Yes, ma'am, directly — he's just sharpening his
teeth r'
METHOD OF DRESSING COLD SIRLOIN OF
BEEF.
100. Cut the under-done parts of the
meat in long narrow slices about an inch
thick, leaving, if possible, a little fat at-
tached to each piece. Season with salt and
mixed spices, dredge with flour, and heat
THE FAMILY SAVE-ALL. 125
them in gravy from the joint — to which a
little vinegar may be added. The slices
may be boiled, and served with fried or
mashed potatoes.
There can be no objection to broils in the house,
so that they emanate only from the kitchen.
COLD POTATOES AND BEEF.
101. Slice the beef and the potatoes ;
put an onion to a good gravy, either from
the joint, or stewed from the bones ; let the
potatoes and beef simmer in the gravy.
Add vinegar, pepper, and salt. Thicken
the gravy, and serve hot, with slices of
toasted bread.
"My dear," said a young wife, returning from a
ball, " I have learned one of the most difficult steps."
"There is a step," replied the husbaud, "the most
valuable of all ; but it is one, I fear, you will never
care to learn." " Indeed ! what can that be ?" " It
is to step into tlie kitchen .'"
8
126 THE FAMILY SAVE-ALL.
COLD BEEF, MUTTON OR VEAL, RECOOKED.
102. Take a pound or more of cold
meat and chop it very fine; add a small
piece of butter, with salt and pepper ; mix
all well together. Boil six fresh eggs
twenty minutes ; lay them in cold water,
and take off the shells ; mash the yolks
very fine and add them to the meat. Make
it into small cakes, roll them in flour or fine
bread crumbs, and fry them in butter or
good lard.
When you have lost money in the streets, every
one is ready to help you to look for it ; but when
you have lost your character, every one leaves you
to recover it as you can.
TURNOVERS OF COLD MEAT.
103. Cut any kind of cold meat into
small pieces, and season well with pepper
and salt, and add a little finely-chopped
onion if liked. Take some cold potatoes,
grate them, beat an egg and put to them,
THE FAMILY SAVE-ALL. 127
and dust in as much flour as will form a
dough. Roll this out about the ordinary
thickness for pies, put on a portion of this
paste some of the seasoned meat, fold the
edges of the paste and pinch them together
so as to hold the meat, and fry them on
both sides a fine brown.
*'TOAD IN THE HOLE" FROM COLD MEAT.
104. Take some rather thick slices of
cold under-done beef, seasoning with salt
and pepper. Make a batter by beating the
whites and yolks separately of four eggs.
To a pint of milk add the yolks of the eggs,
and enough flour to make a batter. Lastly
put in a little salt, and stir in gradually the
whites of the eggs. Pour the batter into a
deep baking dish, and lay the meat on the
top. Set it in the oven and bake it a nice
brown.
" Come here, and tell me what the four seasons
are." Yonng prodigy responds : " Pepper, mustard,
salt, and vinegar — themes what Tnother always sea'
sons with /"
128 THE FAMILY SAVE-ALL.
BEEF BAKED IN FORMS.
105. Mince Very fine equal quantities
of cold roast beef and tongue. Season well
with pepper and salt, and add the whole or
a part of a well-beaten egg, according to the
quantity of meat. Mix it well, and butter
a mould ; put in the meat and press it
down very hard, to acquire the shape of
the mould : then turn it out on a baking
tin, and wash it over with some well-beaten
egg. Set it in the oven to brown.
" M}'^ dear," inquired a young wife of her hus-
band, as she turned up her rosy little mouth to be
kissed, " have you seen the magnificent set of wal-
nut furniture which the Jenkinses have just bought?"
*'• Hem ! No, love, but I've seen the bill, which quite
satiffies me!"
A FRICASSEE FROM FRAGMENTS OF COLD
BEEF.
106. Cut the meat into thin slices, and
free them from fat ; take some cold gravy
and thicken it with butter rolled in flour ;
THE FAMILY SAVE-ALL. 129
and for seasoning use young onions, pepper,
and salt. Put it in a stew-pan, and as soon
as it begins to boil it may be served. If
something a little better is required, add a
glass of port wine, the yolk of an egg beaten,
and the juice of a lemon. Stir the fricassee,
but do not allow it to boil.
A GOOD housewife should not be a person of one
idea, but should be familiar with the flower garden
as well as the flour barrel ; and though her lesson
should be to lessen expense, the odor of a fine rose
should not be less valuable than the order of her
household. She will prefer a yard of shrubbery to
a yard of satin. If her husband is a skilful sower
of grain, she is equally skilful as a sewer of gar-
ments. He keeps his hoes bright by use — she keeps
the hose of the family in order.
A NICE BREAKFAST, LUNCHEON, OR SUPPER
RELISH FROM POTTED COLD BEEF.
107. Having a joint of dressed beef
which cannot be consumed, proceed in the
following manner. Drain the meat from
the gravy, cut it in pieces, and chop it fine.
Season with pepper, salt, and spices to the
130 THE FAMILY SAVE-ALL.
taste. Put it into small cans, press down,
and cover with plenty of melted butter.
" Why did you leave _yoiir last place ?" Inquired
a young housekeeper about to engage a new servant.
*' Why, you see, ma'am," replied the applicant, "I
was too good-looking, and when I opened the door
folks took me for the missus /"
PIE MADE OF COLD ROAST BEEF.
108. Cut about half a pound of cold
under-done beef into small pieces ; add
pepper and salt to the taste. Line a deep
pie dish with paste; put in a layer of meat.
Over this strew some finely-minced onion,
dredge flour over it, then add another layer
of meat, onion, and flour, till the pie is full.
Pour in a little water, and on the top layer
lay some lumps of butter. Cover the top
with paste, leaving a hole in the centre.
Bake it, and serve with oyster sauce ; or,
in place of . the onions, layers of oysters
may be substituted. ^
THE FAMILY SAVE-ALL. 131
Quantity of Food. — The proper quantity of food
to be taken at a meal is best regulated by a person's
own feelings. If we find that we dined too freel3'
to-day, to-morrow we should reduce the quantity
one-third ; and if that is not sufficient, a further
reduction of a third should be made — and so on
until a proper standard is arrived at. To satisfy
the appetite it is not necessary to eat to repletion,
but at the conclusion of the meal a person should
always feel as though he could eat more.
COLD BEEF HASHED WITH VINEGAR.
109. Take some cold roast beef, beef-
steak, or the meat from a shin which has
been boiled for soup ; cut it in pieces about
half an inch square; season with Cayenne
pepper and salt to the taste. Take as much
vinegar as would cover the meat ; boil in it
a few grains of whole allspice and a couple
of cloves ; pour it over the meat while boil-
ing hot, and stand it away to get cold.
This is a nice dish for supper or luncheon.
A PRUDENT wife is a treasure, and an active one
is worth her weight in gold.
132 THE FAMILY SAVE-ALL.
BEEF CAKES.
110. Take some cold beef — that which
is under-done is the best — mince it very
fine, and grate a little uncooked ham into
it, enough to flavor it. Season it with
pepper and salt. Mix the whole together
and make it out into small cakes, flour
them, and fry them a nice brown on both
sides.
THE ONLY "COLD SHOULDER" WHICH CAN BE
SHOWN TO A FRIEND WITHOUT OFFENCE.
111. A shoulder of lamb, or a part of
one, being left cold, proceed in the follow-
ing manner. Score the shoulder in squares,
rub it with the yolk of an egg, pepper and
salt it, and rub with bread crumbs and
sweet herbs. Broil it over a clear fire — or
put it in an oven until nicely browned.
Send it to table with sauce made of a half
a pint of gravy, to which has been added
an ounce of fresh butter rubbed into a table-
THE FAMILY SAVE-ALL. 133
spoonful of flour^ the same of mushroom or
walnut catsup, two teaspoonsful of lemon
juice, one of black pepper, a quarter of a
rind of lemon grated very fine, a little Chili
vinegar, or a few grains of Cayenne — sim-
mer together for a few minutes, pour a little
of the sauce over the meat, and send up the
rest in a tureen. The sauce -may be sim-
plified at discretion if the above ingredients
are not all at hand. A cold shoulder of
mutton, having only a little meat upon the
blade bone, may be dressed in the same
way. Serve with caper sauce poured over
it, or melted butter, in which should be
mixed some mushroom catchup and lemon
juice, about a table-spoonful of each.
Somebody says, "A wife should be like roasted
lamb — tender, and nicely dressed." An imperti-
nent fellow adds — and " without sauce /"
134 THE FAMILY SAVE-ALL.
MUTTON CUTLETS WITH PORTUGUESE
SAUCE.
112. Take five or six cutlets off the
best end of a neck of mutton ; trim off the
fat, bare the bone, and beat the cutlets
with a chopper. Season two ounces of
fine crumbs of bread with the eighth part
of a nutmeg grated, a salt-spoonful of salt,
half a salt-spoonful of pepper, and a quarter
of a grain of Cayenne. Dip the cutlets
into beaten egg (one), then into the crumbs,
and fry slowly in plenty of boiling fat till
of a pale brown color, fifteen or twenty
minutes. Peel and chop fine an onion, a
large apple, half a clove of garlic, six
Sultana raisins ; put them into a saucepan
with a wine-glassful of vinegar, a tea-spoon-
ful of moist sugar, a table-spoonful of gravy,
one clove, and four pepper-corns. Simmer
twenty minutes. Add a wine-glassful of
port wine ; rub through a sieve ; place the
cutlets round the dish, and the sauce in the
centre. Serve immediately.
THE FAMILY SAVE- ALL. 135
The Bishop of Oxford, having sent round to
the church wardens in his diocese a circular of in-
quiries, among which was — " Does your officiating
clergyman preach the gospel, and is his conver-
sation and carriage consistent therewith ?" The
church wardens of Wallingford replied: — "He
preaches the gospel, but does not keep a car-
riage I"
MUTTON CHOP.
I
113. To cook a mutton chop well is a
great art. They should not be cut too thin,
and should be done over a nice bright coal
fire. They will take from eight to ten
minutes. When the fat is transparent, and
the lean feels hard, the chop is done. It
should be served on a very hot plate, and
with a nice mealy potato, hot. In dressing
a chop never stick a fork into it. Tomato
sauce is likewise served with it.
Be always more ready to forgive than to return
an injury.
136 THE FAMILY SAVE-ALL.
MUTTON CHOPS WITH LEMON.
114. Wash the chops, wipe them dry,
grease the bars of your gridiron, and broil
them over hot coals. When they are done,
lay them on a dish and season them with
pepper and salt, and baste them with but-
ter; peel and slice lemons, lay a slice on
each chop, and send them to the table.
This is the French method of serving them.
Memory is not so brilliant as hope, but it is more
beautiful, and a thousand times as true.
IRISH STEW.
115. About two pounds of the best end
of a neck of mutton cut into neat chops ;
season with three saltspoonsful of bL-ick
pepper, and the same of salt ; slice thin
three onions, put them in a stew-pan;
place the mutton closely over; pour in
just sufficient cold water to reach, but
not quite cover the mutton. Let it boil up.
THE FAMILY SAVE- ALL. 137
Skim and simmer very gently for an hour
and a quarter. Peel two pounds of mealy
potatoes (all the same size), wash them, and
place them on the mutton. Simmer half
an hour longer, and serve on a very
hot dish.
An Irishman's ]?lea. — "Are you guilty or not
guilty?" asked the clerk of arraigns to a prisoner
the other day. "An' sure now," said Pat, "what
are you put there for but to find that out ?"
CURRIED BOILED MUTTON.
116. Cut into neat slices three quarters
of a pound of cold boiled mutton. Sprinkle
over it a teaspoonful of salt, two dessert-
spoonsful of curry powder, and a table-
spoonful of flour ; chop one onion quite fine
and add that. Put the mutton into a stew-
pan with half a pint of gravy if you have
it, and if not, water. Shake the pan fre-
quently, and let it simmer very gently for
an hour and a half Wash half a pound
of rice, and boil it in a quart of water for
138 THE FAMILY SAVE-ALL.
twenty-five minutes, drain it on a sieve, and
put it into the oven for five minutes to dry.
Place the rice round the dish neatly, and
put the curry in the centre. Serve very
hot, and with it a glass of mixed pickles,
separate.
f
The fool is not always unfortunate, nor the wise
man always successful ; yet never had a fool a
thorough enjoyment, never was a wise man wholly
unhappy.
A VERY NICE DISH OF COLD LAMB AND
CUCUMBERS, OR SPINACH.
117. Fry slices or chops of cold lamb
till they are slightly browned ; dip the
slices in bread crumbs, chopped parsley,
and yolk of egg. Some grated lemon and
a little nutmeg may be added. Fry them,
and pour a little good gravy over them
when served. The various methods of
redressing mutton are applicable generally
to lamb.
A LADY who made pretensions to refined feelings,
went to her butcher to remonstrate with him on
THE FAMILY SAVE-ALL. 139
his cruel practices. " How," said she, *' can you be
so barbarous as to put innocent little lambs to
death?" "Why not, madam?" said the butcher,
"you wouldn't eat 'em alive, would you?"
A NICE HASH OF MUTTON.
118. Add to some cold gravy some
finely-chopped onion and half a pint mush-
rooms. Boil the whole gently with some
cold mutton cut in small pieces. Thicken
the gravy with a little flour and butter.
FooTE, dining at the house of Mrs. Thrale, found
nothing to his liking, and sat in expectation of
something better. A neck of mutton being the last
thing, he refused it, as he had the other dishes. As
the servant was taking it away, however, under-
standing that there was nothing more, Foote called
out to him, " Hello, John ! bring that back again —
I find it's neck or nothing /"
TO DRESS COLD MUTTON OR VEAL.
119. If any of the neck of mutton or
veal should be left after having been made
into soup, it may, when cold, be cut into
140 THE FAMILY SAVE-ALL.
small pieces and seasoned highly with
Cayenne pepper, salt, and whole grains of
allspice. Put all in a stew-pan with a little
vinegar, and as soon as it is boiling hot
serve it.
Warburton, in his account of his vo3"age up the
Nile, gives an amusing instance of a singular opinion
of the proper qfualities of meat entertained by the
sailors. He sa3's — " On arriving at Kench we gave
the crew a feast, consisting of an old ram, prefer-
red by them to young mutton because it stood more
chewing /"
MUTTON HASHED IN THE STYLE OF
VENISON.
120. Take three pints of mutton gravy,
put it into a saucepan, and let it boil.
Then add some Cayenne pepper and salt,
some flour to thicken, and a little bit of
butter. Cut the mutton into slices and put
it in, and let it simmer for four or ^lyq
minutes. Then add a gill of port wine.
Don't let it boil, or the meat will become
hard. Serve with currant jelly.
THE FAMILY SAVE-ALL. 141
A FEMALE servant, sweeping out a bachelor's
room, found a ten cent piece on the carpet, which
she carried to the owner. " You may keep it for
your honesty," said he, smiling, and chuckling her
under the chin. A short time after he missed his
gold pencil-case, and inquired of the girl if she had
seen it. " Yes, sir," was the reply. "And what did
you do with it?" ^^Kept it for my honesty, sir T^
COLD BREAST OF MUTTON OR VEAL.
121. Trim the cold meat ; cover it with
egg and bread crumbs; season with salt
and pepper. Put it in a hot oven, and
when thoroughly browned serve it. It may
be eaten with currant or guava jelly, or
caper sauce.
Directions for Selecting Veal. — Veal
may be known to be good by being fat,
not too large, firm in the flesh, and of
white color. If the flesh be flabby, or
discolored by green or yellow spots, the
meat should be rejected — it is, or soon will
be, unfit for eating. The prime joints of
9
142 THE FAMILY SAYE-ALL.
veal, are the loin and the leg for roasting,
and the breast for stewing, or some delicate
made dish. The head and the feet are
especially valuable for their nourishing
qualities.
If you would relish your food, labor for it. If
you would enjoy your raiment, pay for it before you
wear it. If you would sleep soundly, take a clear
conscience to bed with you.
METHOD OF RE-DRESSING COLD ROAST
BEEF, MUTTON, OR LAMB.
122. Cut the meat into small thin
slices, season well with pepper and salt,
and dip each lightly in beaten egg and then
in bread crumbs. Fry them a nice brown.
A GENTLEMAN who greatly disliked the custom
of giving fees to servants, provided himself with
some farthings, and, on leaving the next party he
attended, presented one to the footman as he stood
at the door. " I beg your pardon, sir," said Johnny,
"but you have made a mistake." "Oh, no," said
the gentleman, ^^ I never give lessP^
THE FAMILY SAVE-ALL. 143
A VERY NICE DISH OF MUTTON AND
MASHED POTATOES.
123. Cut the meat in small pieces, and
stew in a little gravy, to which add a
dessert-spoonful of mushroom or walnut
catsup. Stew till hot. Thicken with a
little flour and butter mixed, and serve
on a dish surrounded by mashed potatoes.
An inexpensive gravy for all stews,
hashes, etc., may be made of a large onion,
some whole pepper, a piece of bread toasted
brown, but not burned, and a dessert-spoon-
ful of walnut catsup boiled in a pint of
water.
" Has that cookery book any pictures ?" said
Miss C. to a bookseller. "No, madam, none," was
the answer. " Why," exclaimed the witty and beau-
tiful lady, " what is the use of telling us how to
make a good dinner if the}'' give us no plates ?"
COLD MUTTON RE-COOKED WITH WINE.
124. Take the remains of a leg of
boiled or roast mutton, stick into it eight
144 THE FAMILY SAVE-ALL.
or ten cloves, and season well with pepper
and salt. Put it into a stew-pan with two
carrots, two turnips, two onions, some
parsley chopped fine, and some pieces of
celery top. Cover it with cold water, and
simmer it till the vegetables are perfectly
tender. Take out the meat, skim off all
the fat from the gravy, thicken it with
some j)ieces of butter rolled in flour, and
let it boil a minute or two. Just before it
is taken from the fire pour in a glass of
Madeira wine. Pour the gravy over the
meat and serve.
Master of the House. — Oh, Mary, what is there
for dinner to-day ?
Mary. — I think, sir, it's cold meat, sir.
Master of the House. — H'm I Tell your mistress,
Mary, when she comes in, that I may possibly be
detained in the cit}^ on business, and she is on no
account to wait dinner for me.
VERY NICE SAUSAGE BALLS FROM COLD
MUTTON.
125. Take the most underdone parts
of a boiled leg of mutton, chop it very fine,
THE FAMILY SAVE-ALL. 145
and season with pepper, salt, and spice.
Add six ounces of beef suet chopped fine,
some pounded sweet herbs, a quarter of a
pound of grated bread, the yolks and
whites of two eggs well beaten, and a
clove of garlic. Mix well, and press down
into a pot. Use as sausages, or roll into
balls, and fry a nice brown.
A LADY meeting a girl who had lately left her
service, inquired — " Well, Lucy, where do you live
now?" "Please, ma'am, / donH live now, Pm
married f^^ replied the girl.
MUTTON PIE WITH POTATO CRUST.
126. Boil some potatoes, mash them
with some milk and butter, and season with
pepper and salt. Line a deep dish with the
mashed potatoes. Have ready some small
pieces of cold mutton or lamb ; season the
meat with pepper and salt, and fill the dish
with the meat, and on the top lay some
lumps of butter. Cover it with a lid of
mashed potatoes, put it into a moderate
146 THE FAMILY SAVE-ALL.
oven, and bake it until the potatoes are a
fine brown. Serve it in the dish it was
baked in.
BOILED LEG OF LAMB.
127. Trim off all the loose fat, cut off
the shank, wash and wipe it dry ; dredge it
with flour and tie it in a clean cloth ; put it
in boiling water enough to cover it. The
water should be salted in the proportion of
^two teaspoonsful of salt to a quart of water.
Let it boil from two to three hours accord-
ing to its size. Serve it with drawn butter
or rich parsley sauce, w^hichever may be
preferred, and vegetables of any kind which
may be in season.
Leaf Impressions. — To take perfect impressions
of the leaves of plants, the following process should
be adopted: Hold oiled paper in the smoke of a
lamp, or of pitch, until it becomes coated with the
smoke : to this paper apply the leaf of which you
■wish the impression taken, having previously -warmed
it between your hands, to render it pliable. Place
the lower surface of the leaf upon the blackened
surface of the oiled paper, in order that the numer-
THE FAMILY SAVE-ALL. 147
ous veins which are so prominent on this side may
receive from the paper a portion of the smoke. Lay
a paper over the leaf, and then press it gently upon
the smoked paper, either with the fingers or, better
still, with a small roller, covered with woollen cloth,
or some soft material, so that every part of the leaf
may come in contact with the soap on the oiled
paper : a coating of smoke will thus adhere to the
leaf. Then remove the leaf carefully, and place the
blackened surface on a sheet of clea.n white paper,
covering the leaf with a clean slip of paper, and
pressing upon it with the fingers on the roller as be-
fore. Thus may be obtained the impression of a
leaf, showing its perfect outlines and veins, more
accurately than in the most careful drawing.-
CUTLETS OF COLD ROAST LAMB OR MUTTON.
128. Slice the cold meat of an under-
done joint of lamb or mutton ; dip them into
egg and well-seasoned bread crumbs, and
broil or fry them over a quick fire, that they
may be browned and heated through, with-
out beins: overdone.
^&
A GENTLEMAN, at an eating-house asked the per-
son next to him if he would please to pass the mus-
tard? "Sir," said the man, "do you mistake me
for a waiter ?" " Oh, no," was the repl}^, '' I mistook
you for a gentleman."
148 THE FAMILY SAYE-ALL.
COLD MUTTON MINCED.
129. Mince some cold mutton very
finely, season it with pepper and salt, and
put it in a pan with a little of the gravy, or
with a small piece of butter. Heat it up,
and serve it with fried tomatoes, or with
poached eggs.
Formerly, women were prohibited from marry-
ing till they had spun a regular set of bed furniture,
and, till their marriages, were consequently called
spinsters, which term continues to this day in all
legal proceedings.
LAMB STEWED WITH ONIONS.
130. This is a French dish. Peel some
onions, cut them in slices, and put them in
your stew-pan ; cut off the ends of the chops,
pound them, and lay them in with the
onions and some pepper and salt. Put in
as much water as will cook them ; let them
stew slowly till they are tender, then add
a piece of butter rolled in flour to thicken
the gravy.
THE FAMILY SAYE-ALL. 149
A Technical Distinction. — When the Earl of
B was brought before Lord Loughborough, to
be examined upon application for a statute of lunacy
against him, the Chancellor asked him, " How many
legs has a sheep ?" "Does your Lordship mean,"
answered B , " a live sheep or a dead one ?"
"Is it not the same thing?" said the Chancellor.
"No, my lord," said Lord B , "there is much
difference ; a live sheep has four, a dead one but two :
there are but two legs of mutton — the others are
shoulders."
A NICE RAGOUT FROM COLD LAMB.
131. Separate the lamb from the bones,
and cut into convenient pieces; lard with
bacon fried of a light brown, and stew very
lightly in mutton gravy, sufficient to. cover
it ; season with sweet herbs, pepper, salt,
and spice. Strain off the gravy; keeping
the meat hot, and add to it some oysters ;
half a glass of port wine ; a few mushrooms,
and a bit of butter rolled in flour; the juice
of half a lemon ; boil together for a few min-
utes in the gravy, and pour the sauce over
the lamb. Mutton may be served in the
same way.
150 THE FAMILY SAVE-ALL.
Why is a cricket on the hearth like a soldier in
the Crimea ? Because he always advances under a
brisk fire.
BREAST OF VEAL STEWED WHITE.
132, Cut a piece off each end ; make a
forcemeat as follows : Boil the sweetbread,
cut it very small, some grated bread, a
little beef suet, two eggs, a little milk^ some
nutmeg, salt, and pepper. Mix it well
together, and stuff the thin part of the
breast with some of it — the rest make up
into little balls and fry. Skewer the skin
close down, flour, and boil it in a cloth in
milk and water. Make some gravy of the
ends that were cut off, with half a pint of
oysters, the juice of a lemon, and a piece
of butter rolled in flour. When the veal is
done, put it in the dish, garnish it with the
balls, and pour the sauce over it.
Thy father hath watched for thy welfare, he hath
toiled for thy ease. Do honor, therefore, to his age,
and let not his gray hairs be treated with irreverence.
THE FAMILY SAVE-ALL. 151
A BREAST OF VEAL IN HODGE-PODGE.
133. Gut the brisket of a breast of
veal into little pieces, and every bone
asunder; then flour it, and put half a
pound of butter into a stew-pan. When it
is hot throw it into the veal, fry it all over
a light brown, and then have ready a tea-
kettle of boiling water; pour it into the
stew-pan, fill it up, and stir it round.
Throw in a pint of green peas, a whole
lettuce washed clean, two or three blades
of mace, a little whole pepper tied in a
muslin rag, a little bundle of sweet herbs,
a small onion stuck with a few cloves, and
a little salt. Cover it close and let it stew
an hour, or till it be boiled to your palate,
if you would have soup made of it ; but if
you would have only sauce to eat with the
veal, you must stew it till there is just as
much as you would have for sauce, and
season it with salt to your palate. Take
out the onion, sweet herbs and spice, and
152 THE FAMILY SAVE-ALL.
pour it altogether into your dish. If you
have no peas, pare three or four cucumbers,
scoop out the pulp, and cut thin pieces;
then take four or five heads of celery
washed clean, and cut the white part
small. When you have no lettuces, take
the little hearts of savoys, or the little
young sprouts. If you would make a very
fine dish of it, fill the inside of your lettuce
with forcemeat, and tie the top close with a
thread, and stew it till there be just enough
for the sauce. Set the lettuce in the middle
and the veal round. Pour the sauce all
over it. Garnish your dish with rasped
bread made into figures with your fingers.
ROAST VEAL.
34. Season a breast of veal with
pepper and salt; skewer the sweetbread
firmly in its place, flour the meat, and
roast it slowly before a moderate fire for
THE FAMILY SAVE-ALL. 153
about four hours. It should be of a fine
Drown, but not dry. Baste it with butter.
When done, put the gravy in a stew-pan,
add a piece of butter rolled in browned
flour, and if there should not be quite
enough gravy add a little more water, with
pepper and salt to the taste. The gravy
should be brown.
Since the days that are past are gone forever, and
those that are to come may not come to thee, it
behoveth thee, 0 man, to employ the present time,
without regretting the loss of that which is past,
or too much depending on that which is to come.
BAKED FILLET OF VEAL.
135. Make incisions all around the
bone, as closely as possible so as not to
touch each other. Make a dressing of
bread crumbs, an onion finely chopped, a
little sweet marjoram, pepper and salt to
the taste, with enough butter to cause the
bread crumbs to adhere together. Fill
these incisions with the dressing, season the
154 THE FAMILY SAVE-ALL.
meat with pepper and salt, and skewer the
strip of fat around it. Pour in enough
water to cover the bottom of the pan, put
in the rack, and place the meat on it. As
the gravy stews away add a little more
water. Put it in a cool oven and let it cook
three or four hours. When done, make the
gravy with some flour rolled in butter, and
add pepper and salt to the taste.
He that watches for an opportunity of revenge,
lieth in wait against himself, and draweth down
mischief on his own head.
FRIED VEAL WITH TOMATOES.
136. Cut some veal in thin slices,
season it, and fry it of a nice brown.
Have ready some tomatoes which have
been stewed very dry, pass them through a
sieve to take out the seeds, then put them
into the pan in which the meat has been
fried, and add" butter enough to make a rich
gravy. Pour them hot over the veal and
THE FAMILY SAVE-ALL. 155'
serve it. Beef is excellent, cooked in the
same way.
To be satisfied with a little is the greatest
wisdom, and he that increaseth his riches increas-
eth his cares; but a contented mind is a hidden
treasure, and trouble findeth it not.
FILLET OF VEAL A-LA-MODE.
137. Cut deep incisions in the meat
about an inch apart, and season it with
pepper and salt. Make your dressing with
a four-cent baker's loaf, two small onions
finely chopped, and an ounce of butter,
with pepper and salt to the taste. Fill the
incisions with this dressing, put the veal in
a pot with three gills of water, and cover it
tightly. Let it cook slowly two hours at
least. Some prefer a little sweet marjoram
or thyme, finely powdered, added to the
dressing. Take out the veal when it is
done, and thicken the gravy with a little
flour.
156 THE FAMILY SAVE-ALL.
SPICED VEAL.
138. Cut some of the thick part of a
cold loin of veal into pieces about an inch
square. Pour over it as much spiced vine-
gar as will cover it. It may be eaten hot or
cold. To spice the vinegar ; To two gills
of vinegar, half a teaspoonful of Cayenne
pepper, a little salt, a teaspoonful of ground
allspice, two cloves, and a sprig of mace.
Boil the spices in the vinegar and pour over
the veal boiling hot. Cold beef will answer
instead of veal.
A Traitor's Reward. — Graveston, who betrayed
the Spaniards at Bergen-op-Zoom to Queen Eliza-
beth, afterwards came to England to give her majesty
an account of his success and to claim his reward.
The queen gave him a thousand crowns, but said at
the same time, " Get you home, that I may know
where to send when I want a thorough paced villian. "
VEAL POT PIE.
139. Cut up some veal, the best part of
the neck is preferable to any other, wash
THE FAMILY SAVE- ALL. 157
and season it with pepper and salt ; line the
sides of your pot with paste, put in the veal
with some pieces of paste rolled out and cut
in squares, cut up some pieces of butter
rolled in flour and add to it, pour in as much
water as will cover it, and lay a sheet of
paste on the top, leaving an opening in the
centre; put the lid on the pot and put it
over a moderate fire, let it cook slowly till
the meat is done ; place the soft crust on a
dish, then put the meat over it, and on the
top lay the hard crust, with the brown side
up. Serve the gravy in a boat. To have
the crust of a pot pie brown, set the pot on
a few coals before the fire, and turn it fre-
quently.
The wise man cultivates his mind with know-
ledge, the improvement of arts is his delight, and
their utility to the public crowneth him with honor.
SCOTCH KIDNEY-COLLOPS.
140. Let the kidney be very fresh ; cut
it in pieces the size of very small steaks;
10
158 THE FAMILY SAVE-ALL.
soak the slices in warm water, and dry
them well. Dust them with flour, and
brown them in a stew-pan with fresh
butter. When browned, pour a little hot
water into the pan, four young onions
minced, with salt, pepper, Cayenne, shred
parsley, and a little vinegar, or onion-pickle
vinegar. Cover the stew-pan close, and let
the collops simmer slowly for two hours or
more.
Rossini had accepted an invitation to dine with
a certain lady whose dinners were known to be
arranged on a severely economical scale. The din-
ner offered to the maestro formed no exception to
the general rule, and he left the table rather hungry.
<' I hope you will soon do me the honor to dine
with me again," said the lady. " Oh, yes, immedi'
aiely, if you like," was the reply.
MINCED VEAL.
141. This is one of the most agreeable,
simple, inexpensive and wholesome of made
dishes. The meat from any joint of veal is
available, and every part may be used, some
THE FAMILY SAVE-ALL. 159
people not even objecting to a little fat. It
must all be cut away from the bones and
nicely minced. The brown outside, the
gristles, and the bones (broken up), must
be boiled into a gravy, with a little salt,
pepper, and a blade of mace ; then strained
off, and with the minced meat put into a
stewpan with a teaspoonful of grated lemon-
peel, the same quantity of lemon-juice, a
tablespoonful of cream, and a piece of butter
blended with flour. As soon as perfectly
hot through, the mince should be poured
out upon the dish, lined with toast.
FRENCH STEW OF VEAL.
142. Boil a knuckle of veal in just
enough water to cover it, with a little salt.
When the veal is tender, pour off the water
it was boiled in and save it. Cut the veal
in small pieces, and put it in a pan with
the water it was boiled in. Add to this two
160 THE FAMILY SAVE- ALL.
hard-boiled eggs chopped very fine, a table-
spoonful of allspice in grains (which should
be crushed, but not broken fine), a quarter
of a pound of butter, a little mace, and
pepper and salt to the taste. Stir two
tablespoonsful of flour smoothly in a little
water, and pour into it. Set it over the
fire, let it boil for two or three minutes,
pour in two glasses of wine, and serve
it hot.
Tn all thy desires let reason go along with thee,
and fix not thy hopes beyond the bounds of proba-
bility ; so shall success attend thy undertakin(>s —
thy heart shall not be vexed with disappointments.
CALF'S HEAD STEWED, WITH OYSTER
SAUCE.
143. Soak half of a small calf's head
(without the skin) for one hour in cold
water, with a teacupful of vinegar in it.
Well wash it in two or three waters ; put it
into a stew-pan, with two onions, a bay leaf,
a laurel leaf, a sprig of thyme, a sprig of
THE FAMILY SAVE-ALL. 161
marjoram, two sage leaves, four sprigs of
parsley, two cloves, four allspice, six black
peppercorns, half of a carrot, and a pint and
a half of cold water. Boil up quickly ;
skim ; then simmer gently for an hour and
a half, skimming it constantly. Take out
the head ; strain the liquor ; add to it three
tablespoonsful of baked flour and the strained
liquor of three dozen oysters ; boil up ; put
the head in again, and continue longer ;
add three dozen oysters, and then simmer
for three-quarters of an hour and seven min-
utes, and then serve.
Intervals between Meals. — As a general rule,
an interval of five or six hours should elapse be-
tween each meal, but this of course varies according
to circumstances. Persons engaged in business fre-
quently do themselves much mischief by disregard-
ing these monitions amidst the bustle and excitement
of business. It is no unusual thing for a merchant
to breakfast at eight o'clock in the morning, ride
several miles, and return to dine at six or seven
o'clock in the evening, vrithout having eaten any
thing all day. This is very injurious, and although
it may not be immediately felt, it lays the train for
subsequent dyspepsia and all its attendant horrors.
162 THE FAMILY SAVE-ALL.
MOCK TURTLE, OF CALF'S HEAD.
144, Take a fine large calf's head, split
it open, and lay it for two or three hours in
cold water ; then put it on to boil in as
much water as will cover it. When it is
done enough to take the meat off the bones,
cut the meat into square pieces, and put
them into a stewpan with some mace, cloves,
nutmeg, red pepper, some sweet herbs, and
a large onion ; salt it to your liking, put it
in as much of the liquor as will cover it, and
let it stew gently one hour. Then take one
quarter of a pound of butter rolled in flour,
and some browned butter, mix it with the
stew, and let it boil half an hour ; when
done, add a glass of wine. Fry the liver
and lay it round the dish with some nice
forcemeat balls.
Low Mantel-pieces. — Low mantel-pieces are
much less wholesome than high ones, because the
under line of the worst air in the room is on a level
with the fire-place ; the lower, therefore, this top is
placed in a room, the deeper the upper portion of
the body is immersed in the inferior air. In rooms
nut well ventilated, the heads of the occupiers are
THE FAMILY SAVE-ALL. 163
in the worst and the warmest air, their feet are
placed in the best and coldest. A thermometer
placed at different elevations in a warm room will
confirm these truths.
SWEET-BREAD FRIED.
145. Cut sweet-breads into long slices,
beat up the yolk of an egg, and rub it over
them with a feather. Make a seasoning of
pepper, salt, and grated bread; strew this
over, and fry them in butter. Garnish with
crisped parsley, and small thin slices of
toasted bacon.
A BROW-BEATING counscl asked a witness, during
a trial for assault, the distance he was from the
parties when the assault happened. He answered,
*' Just four feet five inches and a half." "How
come you to be so exact, fellow ?" said the counsel.
" Because I thought some fool or other would ask
me, so I measured it."
FRIED SWEET-BREADS.
146. Parboil them in. salt and water;
when done, take them up and dry them in
164 THE FAMILY SAVE-ALL.
a cloth. With a sharp knife, cut them in
half, season them with pepper and salt, flour
them, and fry them in hot lard, of a light
brown. Or they may be fried as oysters,
with egg and bread crumbs, or grated
crackers.
Eat not to dulness ; drink not to elevation.
BOILED SWEET-BREADS.
147. First parboil them, then throw
them into cold water to whiten and harden
them. Wipe them dry and season them
with pepper and salt, and broil them. They
should be basted while broiling by putting
them on a plate with a little melted butter
in it.
A CALF when fed for market is said to have con-
sumed as much milk as would make one hundred
pounds of cheese.
THE FAMILY SAVE-ALL. 165
TO FRICASSEE SWEET-BREADS.
148. Parboil the sweet-breads in salt
and water, and when cool skim them, but
be careful not to break them. Season with
salt and pepper, dust some flour over them,
and fry them a fine brown. Put them on a
dish ; make a gravy by adding some water
to the fat they were fried in, and a little
brown flour. As soon as the gravy is thick-
ened, pour in some Lisbon or Maderia wine,
take it off" the fire, pour it over the sweet-
breads and serve hot.
The gifts of the understanding are the treasures
of God; and he appointeth to every one his portion
in what measure seemeth good unto himself.
ROASTED SWEET-BREADS.
149. Sweet-breads should be parboiled,
and then thrown into cold water, to make
them white and firm. This is called hlanch-
ing^ and should precede all the other modes
166 THE FAMILY SAVE-ALL.
of cooking them. Have ready some cracker
crumbs well seasoned with pepper and salt,
season your sweet-breads, dip each one into
some beaten egg, then into the bread
crumbs. Put them in a pan and bake or
roast them.
It is better to be laughed at than ruined ; better
to have a wife who cheapens every thing and buys
nothing, than to be impoverished by one whose
vanity would purchase every thing, but whose pride
will cheapen nothing.
SWEETBREAD PIE.
150. Season the sweetbreads with pep-
per and salt, dust some flour over them,
and add enough water to stew them with a
nice gravy. When done, butter a pie dish,
line it with paste, put in the sweetbreads
and some of the gravy, cover the pie with
a lid of paste, leaving an opening in the
centre. Bake it in a tolerably hot oven.
When the crust is brown, serve the pie
THE FAMILY SAVE-ALL. 167
with the remainder of the gravy in a sauce
tureen.
Lord Byron knew a dull man who lived on a
bon mot of Moore's for a week ; and his lordship
once offered a wager of a considerable sum that the
reciter was guiltless of understanding its point, but
he could get no one to accept the bet.
STEWED SWEETBREADS.
151. Parboil three or four sweetbreads
in salt and water. When cool, skin them
and cut them in half Season them with
pepper and salt, flour them, and fry them a
light brown ; then stew them in a portion
of the liquor in which they were boiled.
Brown a piece of butter with flour ; add it,
with a little pepper, salt, and a glass of
white wine.
A FORMAL, fashionable visitor thus addressed a
little girl: — "How are you, my dear?" "Very
well, 1 thank you," she replied. The visitor then
added: "Now, my dear, you should ask me how I
am." The child simply and honestly replied, "I
don't want to know !"
168 THE FAMILY SAVE-ALL.
SWEETBREAD CUTLETS.
152. Boil the sweetbreads for half an
hour in water with a little salt, and when
they are perfectly cold, cut them into slices
of equal thickness, brush them with yolk
of egg, and dip them into very fine bread
crumbs seasoned with salt, Cayenne, and
grated lemon-rind. Fry them of a fine
light brown. Arrange them in a dish,
placing them high in the centre, and pour
under them a gravy made in the pan,
thickened with a little flour, to which a
glass of sherry or Madeira may be added
just before it is taken off the fire. When
it can be done conveniently, take as many
slices of a cold boiled tongue as there are
sweetbread cutlets, pare the skin from them,
trim them into good shape, and dress them
with the sweetbreads after they have been
egged and seasoned in the same way, and
place each cutlet upon a slice of tongue
when they are dished. For variety, sub-
stitute fried bread cut the size of the cutlet.
THE FAMILY SAVE- ALL. 169
The crumb of a stale loaf very evenly sliced
is best for the purpose.
A GOOD wife will always receive her husband
with smiles, leave nothing undone to render home
agreeable, and gratefully reciprocate kindness and
attention.
CALVES' BRAINS FRIED.
153. Wash the brains clean, parboil
them, remove all the skin, and season with
pepper and salt ; dust flour over them,
or bread crumbs, and fry them a delicate
brown.
As the late Professor was one day walking
near Aberdeen, he met a well-known individual of
weak intellect. "Pray," said the Professor, "how
long can a person live without brains ?" "I dinna
ken," replied Jemmy, scratching his head, ''how auld
are ye yourself V^
CALF'S LIVER BROILED.
154. Slice the liver, lay it in salt and
w^ater for an hour or two to draw out the
170 THE FAMILY SAVE-ALL.
blood, wash it clean, and parboil it ; then
season it with pepper and salt. Grease the
bars of the gridiron, put the liver over a
clear fire, and broil it till the slices are
brown on both sides.
A GENTLEMAN was One day disputing with Mirza
Mohammed Ibrahim about the excellence of his cook,
of whose fame he was very jealous, and wound up
with — " He ought to know something of cookery, for
he has been forty years before the fire." " Well,"
said the Mirza, " he may have been forty years before
the fire, but he is raw yet /"
PIE OF COLD ROAST VEAL.
155. Cut the veal in small pieces, and
season them with pepper and salt. Make a
nice paste, line a deep pie dish, fill it half
full of the meat, and on the top lay some
oysters, with some lumps of butter. Cover
the pie with the paste and bake it.
Lord Braco, an ancestor of the Earl of Fife, was
remarkable for practicing that miserable rule, " Get
all you can, and keep all you get." One day, walking
down the avenue from his house, he saw a farthing
lying at his feet, which he took up and carefully
THE FAMILY SAVE-ALL. 171
cleaned. A beggar passing at the same time, en-
treated his lordship would give him the farthing,
saying "it was not worth a nobleman's attention."
" Fin' a farthing yoursel', puir body," replied his
lordship, and carefully put the coin into his breeches
pocket.
PIE OF COLD VEAL AND HAM.
156. Cut the meat from the bones.
It should be in pieces about half an inch
square. Season it with pepper and salt.
Take the bones and pieces of fat, put them
in a saucepan with enough water to cover
them. Let them stew till the water is
reduced to one half. Then remove the
bones, thicken the gravy with some butter
rolled in flour, and season it with pepper
and salt to the taste. Line the bottom and
sides of a pie dish with paste, put in a layer
pf veal, then a layer of cold ham sliced very
thin — and so on, a layer of ham and veal
alternately, till the dish is full. On the top
of each layer, strew some yolks of eggs
chopped fine. A few oysters or button-
172 THE FAMILY SAVE-ALL.
mushrooms improve this pie. Cover the
top with paste, leaving an opening in the
centre. Pour in a little of the gravy, and
bake the pie in a rather slow oven. Serve
it in the dish it was baked in, with the
remainder of the gravy in a sauce tureen.
Some men devote themselves so exclusivel3^ to
their business as almost entirely to neglect their
domestic and social relations. A gentleman of this
class having failed, was asked what he intended to
do. " I am going home to get acquainted with my
wife and children .^" said he.
TO COOK COLD SLICES OF VEAL.
157. Take a piece of veal that has been
roasted (but not over done), cut it into thin
slices ; take from it the skin and gristles ;
put some butter over the fire with some
chopped onions ; fry them a little, then
shake some flour over them ; shake the pan
round, and put in some veal stock gravy, a
bunch of sweet herbs, and some spice ; put
them in the veal with the yolk of two eggs ;
THE FAMILY SAVE- ALL. 173
beat up with milk, a grated nutmeg, some
parsley shred small, some lemon-peel grated,
and a little juice ; stir it one way till it is
thick and smooth, and put it in the dish.
In a country news room, the following notice is
written over the chimney : " Gentlemen, learning to
spell are requested to use yesterday's paper.
POTATO SAUSAGE.
158. Of cold veal, finely chopped, add
the same quantity of cold mashed potatoes,
and season w4th pepper and salt to the
taste. Make it out in small cakes, flour
them, and fry them a light brown. They
may be fried in sausage gravy if you have
any left. Cold potatoes left from dinner
will answer for this dish
" I AM sorry, Mr. Wilson, to see this field of pota-
toes so diseased," said a sympathizing inspector.
"Ah 1 weel, it's a great pity," replied the farmer,
" but there's one comfort — Jach Tamson's is not a
bit better .'"
11
174 THE FAMILY SAVE- ALL.
VEAL. SAUSAGE.
159. To cold veal, finely chopped, add
the same quantity of cold mashed potatoes ;
season with pepper and salt to the taste ;
make it out in small cakes ; flour them, and
fry them a light brown on both sides. If
there is any sausage gravy left, it is very
good to fry them in. Cold potatoes left from
dinner may be used for this dish. Cold
beef may be used instead of veal.
A NICE RAGOUT OF COLD VEAL.
160. Cut the cold meat into small,
round cutlets, trimming off the rough parts,
bones, etc. With the bones, trimmings,
and an onion, make a little good gravy ;
melt some butter in a frying pan, and flour
and brown the slices of veal of a light brown ;
take them up, strain the gravy into the pan,
and thicken the same to a proper consis-
THE FAMILY S AYE-ALL. 175
tence with butter rolled in flour. When
smooth and well mixed, put in the cutlets,
and let them simmer very slowly ; season to
liking wdth pepper, mace, and catsup ; skim
the sauce, and pour hot over the cutlets.
Said Tom, " Since I have been abroad, I have
eaten so much veal that I am ashamed to look a calf
in the face!" "I s'pose, sir, then," said a wag,
" jou continue to shave without a glass P^
PIE OF COLD VEAL.
161. Cut the veal in small pieces;
season with pepper and salt ; make a paste
of two pounds of flour and one of butter ;
Une the bottom and sides of a deep pie-dish ;
put in the veal with some of the cold gravy
which has been left ; cover the top with the
paste, leaving an opening in the centre,
which may be ornamented by leaves of
paste ; set it in a quick oven, and as soon
as the crust is brown, serve the pie.
176 THE FAMILY SAVE-ALL.
BROILED CHICKENS.
162. Split them down the back, wash
them nicely and wipe them dry. Heat
your gridiron, grease the bars, and put your
chickens over clear coals. Broil them
nicely ; be careful not to burn the legs and
wings. When done, season them with pep-
per, salt, and a large piece of butter. Send
them to the table hot. Partridges, pheas-
ants and pigeons are broiled in the same way.
There is no error more fatal than imagining that
pinching a youth in his pocket money will teach
him fn■lgalit3^ On the contrary, it will occasion
his runninsf into extravasrances with so much more
eagerness when he comes to have money in his own
hands; as pinching him in his diet will make his
appetite only the more rapacious. If you put into
the hands of your child more money than is suita-
ble to his age anfl discretion, you must expect to
find that he has thrown it away upon what is not
only idle, but hurtful. A certain, small, regular
income any child above six 3^ears of age ought to
have. When he comes to be capable of keeping an
account, he ought to be obliged to do it ; he will
thereby acquire a habit of frugality, attention, and
prudence, that will be of service to him through
his whole life. On the contrary, to give a young
person mone}^ to spend at will, without requiring
any account of it, is leading, or ratlier forcing him,
into extravairance and follv.
THE FAMILY SAVE-ALL. 177
FRIED CHICKENS.
163. Wash your chickens, cut them in
pieces, season them with pepper and salt.
Have in a pan some hot butter and lard
mixed ; dust some flour over each piece, and
fry them slowly till of a bright brown on
both sides ; take them up, put a little water
in the pan, add some butter rolled in flour
to thicken the gravy, and more pepper and
salt if required. Young spring chickens are
only suitable for frying.
A COUNTRYMAN was oncG sowingliis grass ground,
when two smart fellows, riding that way, called to
hiin with an insolent air, " Well, honest fellow,"
said one of them. ** 'Tis your business to sow, but
we reap the fruit of your labor." To which the
countryman replied : 'Tis very likely you may,
trul}^, for I am sowing hemp."
CHICKEN POT PIE.
164. Cut the chicken in pieces, wash
them and dry them in a clean napkin ; sea-
178 THE FAMILY SAVE-ALL.
son with salt and pepper. Line the sides
of the pot with paste, put in the pieces of
chicken, and between every layer of chicken
put in a piece of butter rolled in flour, with
squares of the paste if you choose ; pour in
enough cold water to cover it, and put on a
lid of the paste, leave an opening in the cen-
tre of the top crust, cover the pot, place it
in front of the fire with a few coals under it.
Turn the pot frequently that the crust may
be evenly browned all around. When it is
done, if the gravy should not be thick
enough, add a little more flour mixed with
butter. Dish it by putting the top crust on
the sides of the dish, lay the chicken in the
centre, and place the brown crust on the
top. Serve the gravy in a sauce boat.
Bacon says justly, the best part of beauty is that
which a picture cannot express.
THE FAMILY SAVE-ALL. 179
COLD ROAST FOWLS FRIED.
165. Beat the yolk of two eggs. Cut
the fowls into pieces and dip them first in
the egg, then in the crumbs. Fry the cut
pieces in butter or nice lard. Grated cheese
may be used to give a piquant flavor. The
dish may be garnished with slices of fried
potatoes.
Eddie, (a very smart boy) : " Pa, how many
chickens are there on this dish?" Parent: "two
my son." Eddie: "No, there are three. This is
one, and this is two and one and two make three."
Parent : " Well, then, your mother may have one ;
I'll take the other, and you shall have the third for
your dinner, ^^
A DELICATE DISH FROM COLD FOWL OR VEAL.
166. Stew a few small mushrooms in a
bit of butter, a quarter of an hour ; mince
them very small, and add them, with the
gravy, to minced veal or parts of fowl, with
a little pepper and salt, some cream, and a
bit of butter rubbed in a little flour. Sim-
180 THE FAMILY SAVE-ALL.
mer three or four minutes, and serve on
toasted bread.
The best description of weakness we have ever
heard is contained in the wag's prayer to his wife,
when she gave him some thin chicken broth, that
she would try to coax that chicken just to wade
through that soup once more !
PATTIES FROM COLD TURKEY OR CHICKENS.
167. Mince the white part of the flesh,
and mix it with a little grated ham. Stew
this in a little good gravy, or melted butter.
Put a spoonful of cream to the mince, and
season with pepper, salt and mace. Patties
may be made of cold lamb, veal, turkey,
chickens, etc., and of lobster, oysters, etc.
Patties may be either baked in their paste,
without the intervention of a pan, having a
piece of paper under each ; or they may be
baked in tin or earthenware pans of various
forms. Those baked in pans will generally
be most approved because the paste will be
more delicate; or the paste will be baked
THE FAMILY SAVE-ALL. 181
separately, and the meat afterwards put
upon it. PuiF paste should be employed.
Good intentions are at least the seed of good ac-
tions ; and ever}^ man ought to sow them, and leave
it to the soil and the seasons whether they come up
or not, and whether he or any other gathers the
fruit.
FRICASSEE FROM COLD BOILED CHICKEN.
168. Cut up the chicken and put it to
simmer in a little gravy made of some of
the water in which it was boiled, together
with the neck, feet, liver, heart, and giz-
zard, stewed well together. Season well
with pepper and salt. Then take out the
chicken, and keep it hot. Strain the gravy,
put it back in the saucepan, with a little
more salt and pepper if necessary, a little
grated nutmeg, and a bit of butter rolled in
flour. Give it a boil, then add a little
cream, and stir it over the fire, but do not
let it boil again. Pour this gravy over the
chicken, and serve hot. Some nicely fried
182 THE FAMILY SAVE-ALL.
forcemeat balls are sometimes added. Gar-
nish with thin slices of lemon.
" I REGARD the discoveiy of a new dish," said a
gourmand, "as a far more interesting event than the
discovery of a new star — for we always have stars
enough, but can never have too many cooks. I
shall never consider the science sufficiently honored
until we have a cook elected to Congrress."
BROILED COLD CHICKEN.
169. Split the chicken down the back,
have an egg beaten, dip the chicken into it,
and then into some nicely-seasoned bread
crumbs. Broil over a clear gentle fire.
The neck, feet, and gizzard, may be boiled
down to make a gravy; and the liver, after
having simmered five or ten minutes, may
be taken out, mashed, and used to thicken
the gravy. Serve hot.
THE FAMILY SAVE-ALL. 183
VEHY NICE SCALLOPS FROM COLD CHICKEN.
170. Bone the meat, and mince it
small ; set it over the fire in a little cream,
and season with nutmeg, pepper, and salt ;
then put it into scallop shells, and fill with
crumbs of bread, over which put some bits
of butter, and brown them.
Why is the first chicken of a brood like the
foremast of a ship ? Because it's a little for'ard
of the main hatch I
AN EXCELLENT HASH FROM COLD POULTRY.
171. Cut the meat in pieces, put the
trimmings and bones in a saucepan with
some pepper, salt, a slice of lean ham, and
a little onion. Simmer this for half an
hour, thicken it with a bit of butter rolled
in flour, then put in the meat. Before
serving, squeeze in a little lemon juice.
Scorn to depress thy competitor by any dishonest
or unworthy methods ; strive to raise thyself above
184 THE FAMILY SAVE-ALL.
bim only by excelling him ; so shall thy contest
for superiority be crowned with honor, if not with
success.
ENTREE OF COLD CHICKEN, TURKEY,
OR VEAL.
172. Mince the meat, and add suitable
proportions of suet, grated bread, ham, and
a little parsley. Mix these with pepper,
salt, pounded mace, egg yolk, and flour.
Roll and fry.
A POOR emaciated Irishman, having called in a
doctor as a forlorn hope, the latter spread a huge
mustard plaster and clapped it on the poor fellow's
breast. Pat, with a tearful eye looking downward
upon it, said : — '' Docthor, docthor ! it strikes me
that's a dale of mustard for so little mate .^"
RAGOUT OF LIVERS OF POULTRY, GAME, Etc.
173. Soak the livers in water and clean
them, put them into a saucepan with gravy,
pickled mushrooms, or a little catsup, and
a bit of butter rolled in flour. Season with
THE FAMILY SAVE-ALL. 185
pepper and salt. Stew for ten or twelve
minutes. The liver of a turkey may be
broiled and set in the centre of the dish,
with the other livers around.
Sidney Smith was once dining with a French
gentleman, who had been before dinner indulging
in a variety of free-thinking speculations, and had
ended by avowing himself a materialist. *'Yery
good soup this," said Mr. Smith. " Qui, Monsieur,
&est excellente,^^ was the replj''. " Pray, sir, do you
believe in a cook ?" inquired Mr. Smith.
TO ROAST A TURKEY WITH OYSTERS.
174. When it is trussed for roasting,
cut the liver to pieces and set it over the
fire in a stew-pan, with half a pint of
oysters washed, and their liquor, which
must be strained, some pepper and salt,
two bay leaves, two blades of mace, a piece
of butter rolled in flour. Let these stew
very gently about ten minutes, and then
take them off. Singe the turkey and stuff
it with oysters, cover the paper over it, spit
186 THE FAMILY SAVE-ALL.
it, and lay it down to a good fire, but at a
distance. While it is roasting set on a
stew-pan with half a pint of essence of
ham; take a pint of oysters, throw them
into boiling water; take off the beards,
then put them into the essence of ham;
add a little lemon juice, give them a boil.
When the turkey is done and in the dish,
pour the sauce over it.
To BE continually judging and censuring those
that were never privately and personally reproved,
lovingly and compassionately admonished, nor once
earnestly and heartily prayed for by them — this
censorious spirit is a Christless spirit.
TTJIIKEY HASHED.
175. Mix some flour with a piece of
butter, stir it into some cream and a little
veal gravy till it boils up. Cut the turkey
in pieces, not too small, put it into the
sauce, with grated lemon peel, white pepper,
and mace (pounded) ; a little mushroom
powder or catsup. Simmer it up. Oysters
may be added.
THE FAMILY SAYE-ALL. 187
Fowls seem exceedingly grateful for the gift
of cold water. They never swallow a drop of it
without turning up their eyes to heaven.
EOAST DUCK.
176. Clean and prepare them as other
poultry. Crumb the inside of a small loaf
of baker's bread, to which add three ounces
of butter, one large onion chopped fine,
with pepper and salt to taste. Mix all
well together. Season the ducks both in-
side and out with pepper and salt. Then
fill them with the dressing, and skewer
tightly. Place them on the pan, back
upward ; dredge a little flour over, with
water sufficient to make gravy. When a
nice brown, turn them over. Baste fre-
quently ; and when done, send to the table
hot, and eat with cranberry sauce.
Dr. Franklin was once endeavoring to kill a
turkey by electricit}?", when he received the whole
force of the battery himself. Recovering, he good-
humoredly remarked, that instead of a turkey, he
had nearly put an end to a goose.
188 THE FAMILY SAVE-ALL.
ROAST GOOSE.
177. Clean your goose, wash it, and
wipe it dry, then season it with pepper and
salt, both inside and out. Make a dressing
of bread crumbs, pepper, salt, butter, a lit-
tle sweet marjoram and some onions finely
minced. Fill the goose with this dressing,
truss it firmly, and put it on the spit.
Whilst it is roasting, baste it with butter,
and be careful not to let it burn. Clean the
giblets, put them on in a stew-pan, with very
little water, some salt and pepper, and boil
them. Add the liquor they were boiled in
to the gravy which dripped from the goose.
Thicken it with some butter rolled in flour,
let it boil a few minutes ; add more pepper
and salt, if necessary. Pour this gravy in
the boat, and serve it with the goose. Some
prefer a little sage added to the dressing in
place of the sweet marjoram. A very good
dressing for roast goose is to substitute pota-
toes boiled and finely mashed instead of the
THE FAMILY SAVE-ALL. 189
bread crumbs, then add the pepper, salt,
onions and sweet marjoram as before.
An awkward man attempting to carve a goose,
dropped it on the floor. " There now I" exclaimed
the wife, "we've lost our dinner." *' Oh no, my
dear !" answered he, ''it's safe. I have got my foot
on itP^
COLD DUCKS STEWED WITH RED CABBAGE.
178. Cut cold ducks into convenient
pieces, and warm them very gradually in
some of their gravy. Shred some red cab-
bage very fine, wash it, and drain it on a
sieve ; put it to stew with some butter, and
a little pepper and salt, in a stew-pan closely
covered, shaking it frequently. If it should
get too dry, add a spoonful or two of the
gravy. When well done and tender, add a
small glass of wine or vinegar; lay it on a
dish ; place the pieces of duck upon it, and
serve.
A Man whose first wife was remarkably neat
married a slattern. On one occasion she mustered
resolution to rub down the old mahogany table.
190 THE FAMILY SAVE-ALL.
Her good man sat quietly regarding her nntil she
had done, when he burst into tears. She desired
to know what had aflfected him in so unusual a
manner? " The sight of that table," said he ; " for
I now recognize it as an old acquaintance, and it
awakens reminiscences of days that are gone, for it
always looked thus when my first wife was living."
It is unneccessary to say that the insulted lady
bounced out of the room and declared as she
slammed the door behind her, that she would make
herself a slave to no man.
COLD DUCK STEWED WITH PEAS.
179. Put a pint of the cold duck gravy
and a pint of green peas together in a stew-
pan, and let them stew until the peas are
soft ; then add a glass of red wine, or this
may be omitted. Add some onion chopped
small, or garlic, if liked, and a little more
gravy, to make up the loss by stewing.
Season with lemon peel, Cayenne pepper
and salt. Put in the duck, and warm
gently, under a close cover. Add a little
walnut catsup, and serve hot.
Dr. Marsh says, the best cure for the hysterics
is to discharge the servant girl. In his opinion
THE FAMILY SAVE-ALL. 191
there is nothing like work to keep the nervous sys-
tem from becoming unstrung. Some women think
they want a physician, when they need a scrubbing-
brush.
HASHED COLD DUCK.
180. Cut the duck in pieces, season
with pepper and salt. Slice some cold ham
very thin. Lay the duck and ham in a
stew-pan, put some pieces of butter rolled in
flour, with enough water to keep it from
burning. As soon as it comes to the boil
add a glass of Madeira wine, and serve it
with green peas boiled and buttered. The
hash should not boil after the wine is poured
in, but be taken off the fire immediately.
GIBLET PIE.
181. Clean the giblets, cut the legs in
two, the wings and neck into three, and the
gizzard into four pieces, season them highly
with pepper and salt, pour a little water on
192 THE FAMILY SAYE-ALL.
them and stew them till tender. Then
take out the giblets, and when they are cool
put them in a deep dish with a little of the
liquor they were stewed in, cover with paste,
and bake in a moderate oven. In the mean
time take the remainder of the liquor, skim
it free from fat, put it over the fire in a
clean stew-pan, with more seasoning, if
necessary, and thicken it with a little flour
and butter. Serve this gravy in a sauce
tureen with the pie. If you have any cold
game or poultry it might be cut in pieces
and included in the pie ; but the bones
should be cracked and stewed with the
giblets.
A TRAVELLER was lately boasting of the luxury
of arriving at night after a hard da^^'s journey, to
partake of the enjoyment of a well-cut ham, and the
left leg of a goose. " Pray, sir, what is the peculiar
luxury of a left leg ?" " Sir, to conceive its luxury,
you must find that it is the only leg that is left .'"
THE FAMILY SAVE-ALL. 193
GIBLET PIE-ANOTHER WAY.
182. Take the tips of the wings, heart,
liver, head, neck and gizzard of a goose,
clean them well, boil them in enough salt
and water to cover them. Take them out
when tender, and to the water they were
boiled in, add pepper and more salt if re-
quired, and a little flour, and as soon as it
boils remove it from the fire. Make a good
paste ; cover the bottom and sides of a pie
dish, put in the giblets, pour some of the
gravy over them, cover the top with paste,
leaving an opening in the centre to permit
the escape of the steam, and bake it in a
quick oven. Have the remainder of the
gravy hot and serve in a tureen with the
pie.
ENGLISH GIBLET PIE.
183. Wash and clean your giblets, put
them in a stew-pan, season with pepper.
194 THE FAMILY SAVE-ALL.
salt, and a little butter rolled in flour, cover
them with water, stew them till they are
very tender. Line the sides of your pie
dish with paste, put in the giblets, and if
the gravy is not quite thick enough, add a
little more butter rolled in flour. Let it boil
once, pour in the gravy, put on the top
crust, leaving an opening in the eentre of it
in the form of a square ; ornament this with
leaves of the paste. Set the pie in the oven,
and when the crust is done take it out.
A GREEN one, who had a great desire to possess a
goose alive, set off to a neighboring town, resolved
to buy one, and fatten it for himself. Having made
a bargain, he was returning home when he was met
by a waggish friend, to whom he showed his pur-
chase. " Why," said his friend to him, on seeing
the goose. " They've given you no giblets with him ;
you have been cheated." The smiling countenance
of the Irishman was turned to dismay ; he reflected
for a moment, then turned back, and actually walked
a distance of two miles, to ask the market woman
for the giblets of the live goose.
THE FAMILY SAVE- ALL. 195
BROILED PIGEONS.
184. Young pigeons or squabs are the
nicest for broiling. Cut them down the
back, clean them nicely, wash them and dry
them on a clean napkin. Have ready a bed
of clear coals, heat your gridiron, grease the
bars to prevent the pigeons from sticking,
and place them over the fire; turn them
frequently, and be careful not to let the legs
and wings burn. When they are done, put
them on a dish, season them with pepper
and salt, and baste them well with butter
on both sides.
One and two are three. — A young student
came during the holidays from college to see his
parents. Having one evening two pigeons for sup-
per, he said to them, " I can prove by the rules of
logic and arithmetic that those two pigeons are
three." " Do so, my dear," said the father. There-
upon he began. " This is one, and that is two, and
one and two make three." The father replied, *' As
you have done it so nicely, your mother shall have
the first pigeon, I will keep the second, and you may
take the third."
196 THE FAMILY SAVE-ALL.
IMITATION BONED TURKEY.
185. Chop fine three and a half pounds
of lean veal, and a quarter of a pound of
pickled pork. Beat two eggs light, mince a
bunch of parsley fine, roll six crackers, and
add these ingredients to the chopped meat.
Season the whole with half a teaspoonful of
salt and one grated nutmeg. Mix all
together thoroughly. Make the meat into
two rolls, place them side by side in a pan,
and sprinkle dry bread crumbs over them.
Put a very little water in the pan, place it
in a moderate oven and bake it at least two
hours and a half. While cooking, baste
with the gravy in the pan.
Better to go to bed supperless than to rise in
debt.
CROaiTETTES OF COLD CHICKEN.
186. Mince some cold chicken very fine
with a little suetj season it with pepper,
THE FAMILY SAVE-ALL. 197
salt, and some parsley chopped fine ; add a
little grated nutmeg ; put part of the mix-
ture* into a marble mortar; pound it to a
paste, and add occasionally a tablespoonful
of well-beaten egg ; then pound more of the
chicken in the same manner till all is done.
Flour your hands, make the meat into rolls
of an oblong shape, dip them into beaten
egg, and then into bread crumbs, and fry
them a fine brown.
One would never guess the device adopted by
one of the London dandies of ripe age to delude his
acquaintances into the supposition that his luxuri-
ant wig is the natural product of his own head.
The secret has been betra3^ed by a treacherous bar-
ber. The gentleman, it seems, caused to be manu-
factured as many wigs as there are days in the
month, each wig being provided with a box and a
number. Every morning he puts on a peruke
slightly differing from the others. Thus, the hair
of number four is a trifle longer than that of num-
ber three, and so on to numbers thirty and thirty-
one, which look as though they needed cutting.
Upon reaching the last day of the month, our in-
genious beau visits his club, runs his fingers through
his wig, and says in a careless tone, "My hair is
growing much too long ; I must have it cut !" And
the next morning he dons number one again.
198 THE FAMILY SAVE- ALL.
CROaUETTES OF FOWLS.
187. Rub two ounces of fresh butter
into six ounces of dried flour ; beat the yolks
of two fresh eggs with four tablespoonfuls of
cold water, and stir into the flour till in a
stiff* paste ; knead till quite smooth ; roll it
out twice ; then let it stand in a cool place
for five or six hours ; cut up about half a
pound of cold fowl (roast or boiled) free
from skin ; put the bones and trimmings
into the sauce-pan, with a piece of garlic
the size of a pea and half a pint of water,
and stew for gravy ; pound the fowl to paste ;
add two ounces of either ham, hung beef, or
tongue, pounded ; season with the sixth part
of a nutmeg, grated, half a saltspoonful of
white pepper, the grated rind of the quarter
of a lemon, half a saltspoonful of flour of
mustard, and a quarter of a saltspoonful
of salt; add sufficient gravy to moisten.
Continue to pound till all the ingredients
are well mixed ; roll out the paste the eighth
THE FAMILY SAVE-ALL. 199
of an inch thick ; divide it into eight equal
sized pieces, about three inches square;
brush over the surface with cold water ; put
an eighth part of the pounded meat into
each piece, in the form of a sausage ; fold
the paste over; press the edges to make
them adhere ; then fry in plenty of boiling
lard or clarified dripping (one pound) till of
a yellow-brown color (about ten minutes) ;
drain on a sieve before the fire, and serve
on a neatly folded napkin, with or without
fried parsley in the centre.
Let thine own business engage thy attention ;
leave the care of the State to the governors thereof.
PARTRIDGES-STEWED, BROILED, OR
ROASTED.
188. When partridges are too old to
roast, they may be stewed in the following
manner. Cut them in quarters, season with
pepper and salt, and put them in a stew-
pan with nearly water enough to cover
200 THE FAMILY SAVE-ALL.
them. When tender, add some butter,
mixed with flour, to thicken the gravy.
Partridges are usually split down the
back, washed, wiped dry, and seasoned
with salt, and broiled. When done, dust
pepper over them, and baste well with
butter. They may also be roasted like
chickens.
A GENTLEMAN Complimented a lady on her im-
proved appearance. "You are guilty of flattery!"
said she. "Not so," replied the gentleman, "for I
vow you are as plump as a, partridge y "At first,"
said the lady, " I thought you guilty of flattery
only ; but now I find you are actually making game
of me I"
ROASTED REED BIRDS.
189. Pick your birds, and with a pair
of scissors cut and draw them as chickens.
Wash them clean, and wipe them dry.
Make a dressing of bread crumbs, pepper,
salt; butter enough to make the crumbs
adhere together; chopped onion may be
THE FAMILY SAVE-ALL. 201
added, with a small quantity of any kind
of sweet herb finely powdered. Fill the
birds with this dressing, sew them up, put
them on a spit, and baste them with butter
whilst they are roasting.
A CERTAIN barrister, who was remarkable for
coming into court with dirty hands, observed that
he " had been turning over Goke^ " I should have
thought it had been coalJ^^ was the reply of a
neighboring counsel.
RABBIT A-LA-FRANCAISE.
190. Cut the rabbit in pieces, and
season it highly with salt and pepper, and
a very little mace. Just cover it with
water. When the meat is quite tender,
mix some flour with a large piece of butter ;
when the gravy is quite thick, add half a
pint of port wine. Send it to the table
very hot.
An Irish pedlar asked an itinerant poulterer the
price of a pair of fowls. " Six shillings, sir. " " In
my country, m}^ darling, you might buy them for
202 THE FAMILY SAYE-ALL.
sixpence a-pacey " Why don't you remain in your
own dear country, then ?" " 'Case we have no six-
2')e7ices, my jewel," said Pat.
FRICASSEED RABBIT.
191. Take a stew-pan with a tightly-
fitting cover, cut up a couple of rabbits,
season them well with Cayenne pepper,
salt, and a sprig of mace. Add a large tea-
cup of hot water, and stew them till they
begin to be tender; then add two ounces
of butter, rolled in a little flour, to thicken
the gravy. Just before taking it from the
fire, pour in a glass of Madeira. Serve
immediately. Cream may be added instead
of the wine.
A GAME-KEEPER, Writing a letter to a friend, de-
termined to send him some rabbits. "Tell me,"
said he to a companion, " how many b's there are in
rabbits?" "That depends upon circumstances,"
replied the rustic oracle; "how many rabbits are
you sending?" "Four." "Then eight b's of
course, two for each rabbit." The keeper there-
fore wrote — " I have the pleasure of sending you
some rabbbbbbbbits !"
THE FAMILY SAVE-ALL. 203
WHITE FRICASSEE OF RABBIT.
192. Cut the rabbit into joints, and
soak it in cold water for two hours. Put
into a stew-pan three or four slices of fat
bacon, half a carrot, a large onion, half a
clove of garlic, half a head of celery, a
bunch of parsley, a bay leaf, a laurel leaf,
and two sprigs of thyme, all cut up. Lay
in the rabbit, and on that put three or four
slices of bacon. Stand the stew-pan by the
side of the fire for an hour. The rabbit
should be firm and perfectly white. Make
a sauce as follows : Half a pint of stock
(No. 2), a saltspoonful of loaf sugar, a salt-
spoonful of salt, the tenth part of a nut-
meg grated, and a dessertspoonful of baked
flour. Boil up. Put in the rabbit, and
simmer for twenty minutes. Beat the
yolks of two fresh eggs with a gill of
good cream ; lay the rabbit neatly on a hot
dish; pour the juice of a lemon over it;
stir the cream and eggs into the sauce for
two minutes ; pour it over the rabbit, and
204 THE FAMILY SAVE-ALL.
serve. The bacon may be rolled, browned
before the fire, and used to garnish the dish.
We firmly believe that many a case of chronic
ugliness mis^ht be cured throuo^h the means of
healthy exercise. Get up, then, and shake off your
sloth ; send that dead black blood through the
channels of your body ; let it come up to your sal-
low cheeks in red waves. Come to the resolution
that you give jour blood quicker circulation. Your
hearts will be the sooner purified, and made meet
for the joys, and strong for the trials of life.
RABBIT POT PIE.
193. Cut the rabbit in small pieces, sea-
son it highly with salt and pepper. Make
a paste, line the sides of a pot with the crust,
then put in the rabbit, with three ounces of
butter cut up and rolled in flour. Roll out
some of the dough, cut it in pieces about
three inches square, and lay it in with the
pieces of rabbit; pour in as much water as
will cover it, roll out a sheet of paste and
place on the top, leaving an opening in the
centre. Cover the pot with the lid, and let
THE FAMILY SAVE-ALL. 205
it cook slowly till the rabbit is done. If
when your pie is nearly done, the gravy
should not be thick enough, add a few more
pieces of butter rolled in flour. When the
pie is done put the top or soft crust at the
bottom of the dish, lay the rabbit on it, then
place the brown crust on the top with the
brown side up. Serve the gravy in a gravy
boat.
A YOUNG woman meeting her former fellow-ser-
vant, was asked how she liked her place. " Yery
well." "Then you have nothing to complain of?"
" Nothing ; only master and missis talk such very
bad grammar."
SMOTHERED RABBIT.
194r. Clean the rabbit, wash it thorough-
ly, season it well with salt and pepper, lay
it flat on the gridiron, broil it slowly. It
should be a fine brown when done. Have
ready eight or ten large onions, boiled and
mashed with a piece of butter, some pepper
and salt. Baste the rabbit with butter, and
13
206 THE FAMILY SAYE-ALL.
pour the mashed onions over it, so as to
cover it entirely. Serve it immediately.
A MISER caught a fly, put it into the sugar basin,
and set a plate over it. " What is that for ?" said
a bystander. **Hush!" whispered the miser, "if
the fly escapes, I shall know that some one has been
at my sugar P^
BEST WAY OF COOKING VENISON.
195. Cut your venison in rather thin
slices, pound them, lay them on a dish, and
send them to the table. Have a chafing-dish
on the table, lay some of the slices of venison
in the pan of the chafing-dish, throw on a
little salt, but not so much as for other meat,
a lump of butter, and some currant jelly,
put the cover on the dish, let it remain a
minute or two, take ofi* the cover, turn the
slices of meat, place it on again, and in two
or three minutes more the venison will be
sufficiently cooked. Each person at the
THE FAMILY SAYE-ALL. 207
table adds pepper to suit the taste. Some
prefer venison cooked without currant jelly.
Resolve to perform what you ought: perform
without fail what you resolve.
VENISON STEAKS.
196. Cut your venison in slices, pound
it, and having heated your gridiron, grease
the bars and place the meat on it. Broil
tlie venison very quickly over clear coals,
and as soon as it is done put it on a dish,
season with pepper and salt and plenty of
butter. Send it to the table immediately.
Serve it with currant jelly. The plates
should be warm.
There is no objection to broils in a house, so they
be confined to the kitchen.
HASH OF COLD VENISON.
197. Cut the meat from the bones ;
crack the bones and put them into a sauce-
208 THE FAMILY SAVE-ALL.
pan with the trimmings, with barely enough
water to cover them ; stew till the water is
reduced one half; strain the liquid, and add
some pieces of butter rolled in flour, and
some currant jelly. As soon as it boils add
the venison, which should be cut in small
pieces. In five minutes it will be ready to
serve.
Even a pig upon a spit has one consolation ;
things are sure to take a turn.
When Dr. Johnson was asked why he was not
invited out to dine as Garrick was, he answered, as
if it was a triumph to him, " Because great lords
and ladies don't like to have their mouths stopped 1"
A HASH OF COLD VENISON.
198. Cut the cold venison into thin
slices. Then make a gravy by stewing the
bones and trimmings, which should be sea-
soned with some whole grains of pepper and
salt ; thicken it with a piece of butter rolled
in flour. When hot add a glass of port wine
THE FAMILY SAVE-ALL. 209
and a small glass of currant jelly ; then put
in the slices of venison and simmer them
slowly for a few minutes. Serve with
toasted bread around the dish.
At a venison feast Sir Joshua Reynolds addressed
his conversation to one of the company who sat
near liim, but to his great surprise, could not get a
single word in answer; until, at length, his silent
neighbor turned to him and said,," Sir Joshua,
whenever you are at a venison feast, I advise you
not to speak during dinner-time. Through that
last question of j^ours, I have unfortunately swal-
lowed a piece ofjine fat, without tasting the flavor /"
A NICE PIE FROM COLD VENISON.
199. Cut the venison into small squares
and season it with grated numeg, pepper,
and salt ; line the sides and edges of a dish
with puff paste, lay in the meat, and add
half a pint of rich gravy, made with the
trimmings of the venison ; add a glass of
port wine, and the juice of half a lemon ;
cover the dish with the paste and bake.
Pour a little more gravy into the pie when
210 TUE FAMILY SAVE- ALL.
it comes from the oven. Good either hot or
cold.
An old gentleman being asked what lie liked for
dinner replied: "A keen appetite, good company,
something to eat, and a clean napkin.^^
A NICE STEW FROM COLD VENISON.
200. Make a gravy from the fragments
and bones, and add, if convenient, a little
mutton gravy. Let this simmer ; then skim
and add browned butter thickened with
flour, some catchup, a little claret, if ap-
proved, and a spoonful of currant jelly.
Squeeze in a little lemon ; give a boil, and
then while simmering add the pieces of veni-
son thinly sliced. Garnish with cut pickles ;
or with slices of lemon, and fried bread.
Old Mrs. Darnley is a pattern of household
economy. She says she has made a pair of socks
last fifteen years, by merely knitting new feet to
them every winter, and new legs every other winter.
THE FAMILY SAVE-ALL. 211
ROAST PIG.
201. Prepare the pig by cutting off the
feet, scraping and cleansing the head and
ears, cutting out the tongue and eyes, and
cleaning the throat. Wash it perfectly
clean, and wipe it dry. Make a dressing
of bread crumbs, some onions finely chop-
ped, with salt, pepper, and sweet marjoram,
to the taste ; also butter enough to make
the crumbs adhere together. Any spice
may be added, and the grating of a lemon,
but many prefer the dressing without spice.
Rub the pig thoroughly inside with salt,
Cayenne pepper, and powdered sage; then
fill it with the dressing and sew it up. Rub
the outside with salt, Cayenne pepper, and
sage, put it on the spit, and place it before
a clear but not too hot a fire. Have a piece
of clean sponge tied on a stick, dip it in
melted butter, and as the skin dries moisten
it. A common-sized pig takes from three
to four hours to roast. An excellent filling
may be made of potatoes boiled and mashed.
212 THE FAMILY SAYE-ALL.
instead of the bread. If potatoes are used,
the dressing will require more butter.
It is said by those who know, that Lamb on
Roast Pig is relished by every one.
ROAST PORK.
202. Take a nice middle piece of
young pork, separate the joints, and crack
the bones across the middle, but do not
break the skin; score it parallel with the
ribs, wash it, put it on the spit, with a little
water in the bottom of the roaster ; and to
five pounds of pork rub in well two tea-
spoonfuls and a half of salt, two teaspoon-
fuls of sugar, and one of Cayenne pepper.
Put no flour on it, or baste it while cooking,
as it softens the skin and makes it tough.
Pour the gravy into a pan, skim off a part
of the fat, stir in a little flour mixed with
cold water, add some water, and let it boil
once — then serve it in a gravy tureen. If
THE FAMILY SAVE-ALL. 213
it should not be sufficiently seasoned, add a
little more pepper or salt as it may require.
Apple sauce is always served with roast
pork.
" What is Eternity ?" — The following beautiful
answer, by a pupil of the deaf-and-dumb school at
Paris, contains a sublimity of conception scarcely
to be equalled: " The lifetime of the Almighty."
PORK STEAKS.
203. Cut the pork into slices, season
with Cayenne pepper, salt, and pulverized
sage. Fry them a fine brown on both sides.
Place a form of cranberry sauce in the
centre of the dish, and lay the slices of
pork around it. Apple sauce may be
preferred to the cranberry — in which case
it must be piled up in the centre of the
dish.
214 THE FAMILY SAVE-ALL.
SCRAPPLE, No. 1.
204. This is generally made of the
head, feet, and any pieces which may be
left after having made sausage meat.
Scrape and wash well all the pieces de-
signed for the scrapple, and put them in a
pot with just as much water as will cover
them. Add a little salt, and let them boil
slowly till the flesh is perfectly soft and the
bones loose. Take all the meat out of the
pot, pick out the bones, cut it up fine, and
return it to the liquor in the pot. Season
it with pepper, salt, and rubbed sage, to
the taste. Set the pot over the fire, and
just before it begins to boil, stir in gradually
as much Indian meal as will make it as
thick as thick mush. Let it boil a few
minutes, take it ofi*, and pour it in pans.
When cold, cut it in slices, flour it, and fry
it in hot lard or sausage fat. Some prefer
buckwheat meal — this is added in the same
manner as the Indian. Indian meal is
preferable, as it is not so solid as buck-
THE FAMILY SAVE-ALL. 215
wheat. Sweet marjoram may be added
with the sage if preferred.
By the use of eye-glasses, you may see as much
as is to be seen ; but by the use of another kind of
glass you may see twice as much.
SCRAPPLE, No. 2.
205. Take the head, feet, and ears of
a pig, and after thoroughly cleansing them,
put them into salt and water, and boil them
several hours, until the bones leave the
flesh ; strain off the liquor they were boiled
in, pick out all the bones very carefully,
and with a large wooden spoon mash up
the meat. Then pour the liquor over the
meat, set it over the fire, and as soon as it
begins to boil add as much Indian meal or
buckwheat flour as will make it very thick.
Stir it continually while it is boiling, which
will require ten or fifteen minutes. In the
mean time season it highly with Cayenne
pepper, salt, and pulverized sage. Turn it
216 THE FAMILY SAVE-ALL.
out in pans to cool. When cold, cut it in
slices, and fry them a nice brown on both
sides. Buckwheat meal and Indian meal
may be mixed in equal proportions if
preferred.
A NOBLE Lord asked a Clergyman once, at the
bottom of his table, why the goose was always
placed near to the parson ? " Reall}^ my lord," said
the clergyman, " I can give no reason for it ; but
your question is so odd, that I shall never see a
goose in future without thinking of your lordship P^
MINCED PORK CUTLETS.
206. Mince three quarters of a pound
of lean roast pork and two shalots. Season
with a saltspoonful of salt, half a saltspoon-
ful of pepper, a mustardspoonful of fresh-
made mustard, half a grain of Cayenne, a
quarter of a saltspoonful of sage in ^ne
powder, and a teaspoonful of baked flour;
add a tablespoonful of pork gravy, and one
well-beaten egg. Make up the meat into
the form of small cutlets (five or six) of
THE FAMILY SAYE-ALL. 217
equal size, dredge them with baked flour,
and fry (in plenty of boiling fat) till of a
pale brown color (about eight minutes).
Serve with apple sauce, made as follows :
Peel and cut up four large apples; put
them into a saucepan with two tablespoon-
fuls of moist sugar, and two tablepoonfuls
of brandy ; simmer for three quarters of an
hour ; beat with a wooden spoon till quite
smooth. Place the cutlets round the dish,
and the sauce in the centre.
If it be diflacult to rule thine anger, it is wise to
prevent it. Avoid, therefore, all occasions of falling
into wrath, or guard thyself against them whenever
they occur.
SAUSAGE MEAT.
207. Twenty-five pounds of pork, half
a pint of salt, one gill of rubbed sage, half
a gill of black pepper, one tablespoonful of
Cayenne pepper.
218 THE FAMILY SAYE-ALL.
It is considered very creditable to men to have
hearts of oak, but not half so creditable to have
wooden heads.
PIGS' FEET.
208. Pigs' feet should be scraped and
thoroughly cleaned, and boiled in water
with a proper quantity of salt. When
thoroughly tender, cut them in half, put
them in a pan with some lard, and fry
them a nice brown. If approved, some
vinegar may be added to the gravy. They
may be eaten hot or cold.
SOUSED FEET.
209. Take four or eight pigs' feet, and
after thoroughly scraping and cleaning them,
put them on to boil in some salt and water.
They should cook very slowly until the
meat is perfectly tender. Take out the
large bones, cut each foot in four pieces.
THE FAMILY SAVE-ALL. 219
season with Cayenne 23epper and salt. When
cold, pour cold vinegar over them. If pre-
ferred, some grains of allspice and a sprig or
two of mace may be added.
HOG'S-HEAD CHEESE.
210. Clean a pig's head nicely, wash it
well, and boil it in very little water, with
some salt. Let it boil until the bones fall
from the flesh. Then take it up, take out
all the bones and with a wooden spoon
mash it up well, and return it to the water
it was boiled in. Add red and black pepper,
rubbed sage and sweet marjoram to the taste.
Boil the whole down till it is quite thick
and nearly dry; then pour it in pans or
forms, smooth it over the top with the back
of the spoon, and stand it away to get cold.
Cut it in slices and send it to the table.
Some prefer spice in hog's-head cheese ; in
that case, add a small quantity of ground
cloves and mace.
220 THE FAMILY SAYE-ALL.
Dr. Franklin, when in England, used pleasantly
to riepeat an observation of his negro servant, when
the Doctor was making the tour of Derbyshire, Lan-
cashire, etc. " Every ting, Massa, work in dis
country ; water work, wind work, fire work, smoke
work, dog work, man work, bullock work, horse
work, ass work, every ting work here but de hog ;
he eat, he drink, he sleep, he do noting all day, he
walk about like gentleman /"
HOW TO COOK A HAM.
211. Never put a ham in cold water,
and be equally careful never to place one in
boiling water. First, let the water become
lukewarm, and then put the ham in. Let
it simmer or boil lightly for four or five
hours — five is better than four — then take
it out and shave the rind ofil Rub granu-
lated sage into the whole surface of the ham
so long as it can be made to receive it.
Place the ham in a baking dish, with a
bottle of champagne or prime cider. Baste
occasionally with juice, and let it baste an
hour in a gentle heat.
THE FAMILY SAVE-ALL. 221
You that are rich have of all people the least
cause to be idle ; God gives you more than others ;
and is there any reason then that you should do less
for God than others, and make your whole lives a
long vacation ?"
BOILED HAM.
212. Wash and scrape your ham ; if it
is not very salt it need not be soaked ; if old
and dry, let it soak twelve hours in luke-
warm water, which should be changed
several times. Put it in a large vessel filled
with cold w^ater. Let it simmer, but be
careful not to let it boil, as it hardens and
toughens the meat. Allow twenty minutes
to cook each pound of meat. When it is
done, take it out of the water, strip off the
skin, and serve it. Twist scalloped letter
paper round the shank, or ornament it with
sprigs of green parsley neatly twisted round
it. If it is not to be eaten whilst hot, as soon
as it is taken from the pot, set it away to get
cold, then skin it, by which means you pre-
14
222 THE FAMILY SAVE-ALL.
serve all the juice of the meat. It may be
garnished as above, or, if you choose, you
may glaze it.
GLAZED HAM.
213. Beat the yolks of two eggs very
light, cover your ham all over with the
}>eaten egg, then sift over some grated
(•racker, and then set the ham in the oven
to brown the glazing.
As lately a sage on a fine ham was repasting
(Though for breakfast too savory I opine),
I [e exclaimed to a friend, who sat silent and fasting,
"What a breakfast of learning is mine !"
"A breakfast of learning!" with wonder he cried,
And laugh'd, for he thought him mistaken ;
" Why, what is it else ?" the sage quickly replied,
" When I'm making large extracts from Bacon P"*
MODE OF RE-DRESSING COLD ROAST PIG.
214. When the shoulders are left
entire, remove from them the skin, turn
them, dip them into the best salad oil, then
THE FAMILY SAVE-ALL. 223
in bread crumbs highly seasoned with Cay-
enne and salt. Broil them over a clear fire,
and send them to table while hot. Serve
with tomato sauce.
"No man," says Mrs. Partington, "was better
calculated to judge of pork than my poor husband ;
he knew what good hogs were, for he had been brought
up with ^ em from childhood /"
A SERVANT girl received the following written
character from a person who meant to recommend
her : " This is to certify that Isabel Wier served
with us During the last half-year, and we found her
in every respect Creditable, and free from nothing
that was in any way wrong /"
A VERY NICE ENTREE FROM COLD
ROAST PIG.
215. Remove the flesh from the bones,
and also the skin, and cut into convenient
pieces. Melt a bit of butter, the size of an
egg, and throw in six or eight button
mushrooms cleaned and sliced. Shake
them over the fire for three or four minutes,
then stir to them a dessertspoonful of flour,
224 THE FAMILY SAYE-ALL.
and continue to shake or toss them gently,
but do not allow them to burn. Add a
small bunch of parsley, a middling-sized
blade of mace, some salt, a small quantity
of Cayenne pepper, and half a pint of
water. Let these boil gently until reduced
nearly one third ; take out the parsley and
mace, lay in the meat, and add two or three
glasses of wine, and bring it slowly to the
point of simmering. Stir to it the beaten
yolks of three fresh eggs, and the strained
juice of half a lemon. Serve hot.
Whenever our neighbor's house is on fire, it
cannot be amiss for the engines to play a little on
our own. Better to be despised for too anxious ap-
prehension, than ruined by too confident security.
BREAKFAST DISH FROM COLD BACON.
216. Cut the bacon into slices about a
quarter of an inch thick, grate over them
some crust of bread, and powder them well
with it on both sides. Lay the rashers on
THE FAMILY SAVE-ALL. 225
a cheese-toaster, and brown them on both
sides.
Excellent to accompany poached or fried
eggs, and for a garnish around veal cutlets,
or sweetbreads, or hashed calf's head, or
dishes of green peas or beans.
A FASTIDIOUS boarder, at a cheap establishment
in New York, lately appeared at the table, when a
rather unsavory ham presented itself for discussion.
It looked very well, but the boarder said to his host,
"How horrible it smells!" "Well," replied the
other, "what o' that? Take hold, man — you come
to the table to eat your victuals, not to smell 'emP^
STEAKS FROM COLD ROAST PORK.
217. Cut some slices from the leg,
and season them with Cayenne pepper,
salt, and pulverized sage. Broil them, and
when thoroughly hot, baste them with
butter. They should be served with apple
or cranberry sauce.
226 THE FAMILY SAVE ALL.
CUTLETS FROM COLD ROAST PORK.
218. Cut the lean part of the cold pork
in slices, season them with Cayenne pepper,
a little salt, and some finely-powdered sage.
Broil them over a clear fire, and take care
that they do not become scorched. Serve
with tomato sauce.
A BREAKFAST DISH FROM COLD ROAST
PORK.
219. Cut the pork in slices, season
them highly with Cayenne pepper, salt,
and pulverized sage. Fry them slowly, and
when of a fine brown take them out of
the pan. Make a gravy by adding a little
flour and some water. Let it boil, and
pour it over the steaks.
THE FAMILY SAVE-ALL. 227
A PIE OF COLD ROAST MEAT AND APPLES.
(an ENGLISH DISH.)
220. Cut some apples into quarters,
and take out the core (preserving the pips
and sticking them into the pulp) ; cut thick
slices of cold fat bacon, and any sort of
cold roasted meat; season with pounded
ginger, pepper, and salt. Put into the
dish a layer of each, and pour over the top
a large cupful of ale. Cover the dish with
a paste, and bake until nicely browned.
The three sweet fireside sounds — The song of
the tea-kettle; the chirping of the cricket; and the
purring of the cat.
POTATO KALE.
221. Six potatoes, half head of cabbage,
two ounces of butter, one gill of cream.
Put your cabbage on to boil, with a little
salt in the water ; when it is nearly done,
pare your potatoes and put them in with the
cabbage. When the potatoes are soft take
228 THE FAMILY SAVE-ALL.
them out — drain the cabbage — wipe a sauce-
pan, or the pot they were boiled in, put the
potatoes and cabbage into it, mash both very
fine, add the butter and cream with salt and
pepper to the taste. Set the pot over the
fire and stir it till the potatoes are hot.
Serve it immediately. This is very good
with cold meat.
A NOVEL WAY TO CLEAN A WATCH. — " I Cannot
conceive, my dear, what's the matter with my watch :
I think it must want cleaning," exclaimed an indul-
gent husband to his better half, the other day.
" ^^o, pa," said his petted daughter, " I know it
don't want cleaning, because baby and 1 washed it
in the basin ever so long this morning."
POTATO LOAVES.
222. Potato loaves are very nice
when eaten with roast beef or mutton,
and are made of any portion of the mashed
roots, prepared without milk, by mixing
with them a good quantity of very finely
minced raw shallot, powdered with pepper
THE FAMILY SAVE-ALL. 229
and salt; then beating up the whole with
a lump of butter to bind it, and dividing
it into small loaves of a conical form, and
placing them under the meat to brown, that
is, when it is so nearly done as to impart
some of the gravy along with the fat.
Op much speaking cometh repentance, but in
silence is safety.
BOILED POTATOES.
223. Prepare your potatoes, and let
them stand in cold water, in an earthen pot,
for three hours. Have ready a pot full of
boiling water, with some salt in it, and drop
in the potatoes half an hour before dinner
is served. Have ready a colander, well
warmed, throw the potatoes in it, shake
them well, and put them in a vegetable dish,
well warmed.
Sir Thomas Overbury says that the man who
has not any thing to boast of but his illustrious an-
cestors, is like a potato — the only good belonging
to him is under ground.
230 THE FAMILY SAVE-ALL.
FRIED POTATOES.
224. Pare the potatoes and cut them
into four quarters, and divide each quarter
into two ; let them stand in cold water ten
minutes ; drain, and wipe them quite dry ;
throw them into a stew-pan half filled with
boiling fat, and fry to a pale brown color.
Take them out with a slice, and place them
on a sheet of white blotting paper on a sieve,
so as to absorb the fat before serving.
A FIELD-PREACHER, who had been a printer,
observed " that a youth might be compared to a
comma, manhood to a semicolon, old age to a colon,
to which death puts Si period.^ ^
POTATO SALAD.
(a GERMAN DISH.)
225. Six potatoes, six onions, two
ounces of butter, pepper, salt and vinegar
to the taste. Boil the potatoes and the
onions till they are soft; the onions require
THE FAMILY SAVE-ALL. 231
about as long again as the potatoes. Wipe
out the pot in which the potatoes were
boiled, mash the onions in it, slice the pota-
toes, but do not mash them, and add to the
onions, put in the butter, pepper, salt and
vinegar ; set it over the fire and stir it till
it is hot, when it will be ready for the table.
Some persons prefer it without the vinegar.
" Sire, one word," said a soldier one day to
Frederick the Great", when presenting to him a re-
quest for the brevet of lieutenant. " If you say
two," answered the king, " I will have you hanged."
" Sign," replied the soldier. The king stared,
whistled, and signed.
POTATOES A-LA-MAITRE D'HOTEL.
226. Boil and peel the potatoes; let
them grow nearly cold ; then cut them into
slices tolerably thick, and warm them up in
white sauce or melted butter, with parsley
chopped; put into it a little white pepper
and salt, and the juice of half a lemon. Or
boil the potatoes, and let them become cold.
232 THE FAMILY SAVE-ALL.
then cut them into rather thick slices. Put
a lump of fresh butter into a stew-pan, add
a little flour, about a teaspoonful for a
moderate dish ; when the flour has boiled a
short time in the butter, add a cupful of
water and a little cream ; beat all together,
then put in the potatoes covered with
chopped parsley, pepper, and salt ; stew
them for a few minutes, and then take them
from the fire ; add a little lemon-juice, and
send to table.
One tear of a woman is oftentimes more formida-
ble than the ''three tiers" of a ship of the line.
COLD POTATOES WITH SPINACH OR CABBAGE.
227. Mash cold potatoes, and moisten
them with a little white sauce ; take cold
cabbage or spinach, and chop very finely ;
moisten them with brown gravy. Fill
a tin mould with layers of potatoes and
cabbage, cover the top, and put it into a
THE FAMILY SAVE-ALL. 2f3^
stew-pan of boiling water. Let it remain
long enough to make the vegetables hot ;
then turn them out and serve. This forms
a very pretty dish for an entrie. Cold
carrots and turnips may be added to soups ;
or may be warmed up separately, and put
into moulds and layers, and served the
same as the potatoes and cabbage described
above.
" I LOVE you like any thing," said a young
gardener to his sweetlieart. "Ditto," said she.
The ardent lover was sorely puzzled to under-
stand the meaning of ditto. The next da}^ being
at work with his father, he said, " Daddy, what
is the meaning of ditto?" "Whj^," said the old
man, " this here is one cabbage head, ain't it ?"
"Yes, daddy." "Well, that ere's ditto." "Drat
it I" ejaculated the indignant son, " she called me
a cabbage heaclP^
TO IMPROVE POTATOES OF BAD aUALITY.
228. Potatoes are sometimes of very
inferior quality, being deficient in starch.
The method to improve them by cooking
234 THE FAMILY SAVE-ALL.
is, to peel them, and boil them gently, until
nearly done. Then drain the water from
them, and put them again upon the fire to
make them hot without burning them ; then
mash them with a forh. The fork breaks
them into pieces and allows the water to
escape, thus very much improving the pota-
toes.
OLD POTATOES TO LOOK LIKE YOUNG ONES.
229. Wash some large potatoes, and
with a small scoop made for the purpose,
form as many diminutive ones as will fill
a dish ; boil them in two or three waters
about three minutes each time, the water
being put to them cold ; then let them steam
till tender ; pour a white sauce over them,
and serve with the second course. Old pota-
toes prepared thus have been mistaken for
young ones at the best tables.
THE FAMILY SAVE-ALL. 2d 5
Hood states that the phrase " republic of letters"
was hit upon to insinuate that, taking the whole
lot of authors together, they had not a sovereign
amongst them.
SPINACH, No. 1.
230. Wash it well through several
waters, as it is apt to be gritty. Put it
into a vegetable dish, and strew over the
top, eggs which have been boiled hard and
finely chopped, or poached eggs.
SPINACH, No. 2.
231. Pick off the stem of each leaf, and
avoid using any that are old or discolored ;
wash the spinach in several waters, and put
it into a quart of boiling water with a des-
sertspoonful of salt ; press it down, and let
it boil rapidly (uncovered) for ten or twelve
minutes; drain it through a sieve, and press
236 THE FAMILY SAVE-ALL.
out all the water ; mince quite fine, and put
it into a stew-pan with two ounces of butter,
a saltspoonful of salt, half the quantity of
white pepper, and a teaspoonful of sifted
sugar. Stir for six or eight minutes. Place
the spinach on a vegetable dish, smooth it
over with a knife, and cut it into triangles.
Garnish with fried sippets. Cut a slice of
bread into small three-cornered pieces, and
fry to a pale brown color in plenty of butter
or oil.
The leading duties of life are — 1, To worship
God. 2. To acquire wisdom. 3. To maintain
health. 4. To cherish love. 5. To gain wealth.
6. To do good.
BAKED TOMATOES.
232. Put some tomatoes into a pan,
with a small lump of butter on each. Put
them in the oven, and bake them till the
skin shrivels. Serve them hot. Each
person at the table dresses them on his
own plate.
THE FAMILY SAVE- ALL. 237
TOMATO FRICANDEATJ.
233. Get some slices of veal cutlets,
pound and wash them, season them with
pepper and salt, and fry them slowly till
they are done. They should be of a light
brown on both sides. Stew some tomatoes
very dry, strain them through a sieve to
get out all the seeds, pour the pulp into the
gravy after the meat has been taken out,
and thicken it with a piece of butter rolled
in flour. Pour this over the meat and serve
it hot.
" The Pythagoreans had a wise saying, * That a
special care is to be had of two portions of our
time — of the morning, to consider, and to resolve
to do what ought to be done ; and of the evening,
to examine whether we have done what we ought.' "
TOMATO MUSTARD.
234. Cut a peck of tomatoes in small
pieces, and boil them till tender. Kub
them through a sieve to extract the pulp,
15
238 THE FAMILY SAVE-ALL.
which put on and boil until nearly dry.
Then add one tablespoonful of Cayenne
pepper, one tablespoonful of black pepper,
one teaspoonful of cloves, two tablespoonfuls
of mustard seed, and two tablespoonfuls of
salt. Boil the whole a few moments, and
when cold bottle it and cork it tightly. If
this should not be quite salt enough, a little
more may be added before it is boiled the
last time. Put a tablespoonful of sweet oil
on the top of each bottle before it is corked
to exclude the air.
M. DeBalzac was lying awake in bed, when he
saw a man enter his room cautiously, and attempt
to pick the lock of his writing desk. The rogue
was not a little disconcerted at hearing a loud
laugh from the occupant of the apartment, whom
he supposed asleep. " Why do you laugh ?" asked
the thief. " I am laughing, my good fellow," said
M. DeBalzac, "to think what pains you are taking,
and what risk you run, in hope of finding money
by night in a desk where the lawful owner can never
find any by day!" The thief "evacuated Flan-
ders" at once.
THE FAMILY SAVE-ALL. 239
STEWED TOMATOES.
235. If they are not very ripe, pour
boiling water over them, and let them stand
a few minutes, when the skin will peel off
very easily. Then cut them up, put them
in a stew-pan without any water, and cook
them till they are soft. If they prove too
juicy, dip some of the water out, and mash
them fine. Season with butter, Cayenne
pepper, and salt. They may be thickened
with bread crumbs or grated cracker if
preferred.
Humane Driver Rewarded. — A poor Macedo-
nian soldier was one day leading before Alexander
a mule laden with gold for the king's use. The
beast being so tired that he was not able either to
go or to sustain the load, the driver took it up and
carried it, though with great difficulty. Alexander
seeing him just sinking under the burden and going
to throw it on the ground, cried out, " Friend, do
not be weary yet — try to carrj?- it right through to
your tent, for it is all your own."
240 THE FAMILY SAYE-ALL.
BAKED TOMATOES.
236. Wash them, and cut them in two
parts, round the tomato — that is, so as the
cells can be divested of the pulp and seeds
which they contain. To six tomatoes, take
half a pint of bread crumbs, one large onion
finely chopped, one ounce of butter, pepper
and salt to the taste. Fill the cells of each
piece with the dressing, put two halves
together, and tie them with a piece of
thread. Put them in a pan with an ounce
of butter and a gill of water, set them in a
moderate oven, and cook them till they are
soft.
TOMATOES WITH CREAM GRAVY.
237. Cut the tomatoes in half, and
season them with pepper and salt ; then fry
them in fresh lard. When they are brown
on both sides, add some butter and cream ;
thicken the gravy with butter and flour
mixed as for drawn butter. Tomatoes pre-
THE FAMILY SAVE-ALL. 241
pared in this way make a very palatable
breakfast and tea relish.
A GENTLEMAN met a half-witted lad in the road,
and placing in his hands a sixpence and a penny,
asked him which of the two he would choose. The
lad replied that " he wouldn't be greedy, he'd keex^
the littlest P'
CELERY SAUCE.
238. Wash two heads of fine white
celery, and cut it into small pieces ; put it
into a pint and a quarter of new milk, and
simmer till quite tender (about an hour),
then rub it through a fine sieve. Beat the
yolks of four fresh eggs with a gill of thick
cream, mix all together, and stir over a
gentle fire for five or six minutes, till the
sauce thickens, and serve as directed.
When in company at college, a general question
arose among the young men, " What were their
fathers?" When it was Home Tooke's turn to
answer, he said his was "a Turkey merchant." He
was a poulterer in Clare-Market.
242 THE FAMILY SAVE-ALL.
CELERY DRESSED AS SLAW.
239. Cut the celery in pieces 'about a
quarter of an inch long. Make a dressing
of the yolks of three eggs boiled hard, half
a gill of vinegar, half a gill of sweet oil,
one teaspoonful of French mustard, or half
a teaspoonful of common mustard, with salt
and Cayenne pepper to the taste. Pour this
mixture over the celery, stir it well, and
send it to the table. It should be kept in
cold water, to make it crisp, until about
fifteen minutes before it is sent to the table,
then drain it and pour the dressing over.
Conspicuous by Absence. — " Did j^ou observe
any thing particular about the prisoner?" Wit-
ness— "Yes, his whiskers." Counsel — "What did
you observe with reference to his whiskers ?" Wit-
ness— " That he had none !'
CELERY STEWED WITH LAMB.
(FRENCH FASHION.)
240. Take six neck chops, crack the
bone of eajeh across the middle, and put
THE FAMILY SAVE-AtLt. a; ' ,. 243
them into a stew-pan. Cut up aiie
two large heads of celery and mix with the
meat; pepper and salt to the taste. Roll
two ounces of butter in a little flour and
add to it, with half a gill of water. Cover
it closely, and let it simmer slowly till the
celery is soft. If the gravy stews away too
much, add a little water ; and if it should
not be quite thick enough, stir in a little
flour mixed with cold water.
BOILED DRIED BEANS.
241. Put a piece of pickled pork in a
pot with two quarts of water. In another
pot put one quart of dried beans, which
must have been carefully picked and
washed. As soon as the beans begin to
boil take them out, put them in a colander
to drain, then put them in with the meat,
and just cover the whole with water. Boil
them till they are quite soft, and send them
to the table.
244 THE FAMILY SAVE-ALL.
"Jem," said a little boy who was boasting of his
father's new house, " we have got such a fine por-
tico, and mahogany doors, and plate-glass windows!
and on the top is a cupola — and it's going to have
something else." " What is it?" asked his inter-
ested companion. " Why, I heard father tell mother
this morning that we are going to have a mortgage
upon it I"
GSEEN PEAS.
242. These should be boiled in very
little water, with a teaspoonful of salt to
a pint of water ; and if the peas are not
very sweet add a little sugar. When they
are young, fifteen minutes is sufficient to
boil them. Drain them, and add butter,
pepper, and salt, to the taste.
Two gardeners, who were neighbors, had their
crops of early peas killed by the frost. One of
them came to condole with the other. "Ah !" cried
he, "how unfortunate! Do you know, neighbor,
I've done nothing but fret ever since. But, bless
me ! you seem to have a fine crop coming up ; what
sort are they?" "Why, those are what I sowed
immediately ^fter my loss." " What ! coming up
already?" "Yes," replied the other, "while you
were fretting^ I was working /"
THE FAMILY SAVE-ALL. 245
CARROTS A-LA-FRANCAISE.
243. Scrape the carrots, cut the small
ends into two, and the large ends into eight
pieces. Boil in water, with a dessertspoon-
ful of salt and two tablespoonfuls of sugar,
for one hour ; drain on a cloth ; place them
in a stew-pan with two ounces of butter,
and shake them till the butter is nearly
absorbed by the carrots ; pour in half a pint
of new milk, and simmer gently for an hour.
Beat the yolks of two eggs, place the carrots
on a vegetable dish, stir the eggs into the
milk, and simmer two minutes. Pour the
sauce over the carrots and serve.
Peter the Great, — When the Ambassador of
Peter the Great was arrested for debt in London,
in Queen Anne's reign, the Czar expressed his
astonishment and indignation that the persons who
had thus violated the respect due to the representa-
tive of a crowned head, were not immediately put
to death. His astonishment was considerably in-
creased, when he was told that the sovereign of the
country had no power to dispense with the laws, to
which he was himself subject.
246 THE FAMILY SAVE-ALL.
CARROTS WITH FLAVOR, AND CARROTS
WITHOUT.
244. When you are about to boil
carrots do not scrape tliem^ but first brush
and then wash them. When cooked, rub
off the skin with the back of the knife.
The improvement in the flavor is very
great, because the juice has been kept in.
The carrot is more affected by the ordinary
system of peeling or scraping than the
potato, because the former contains a large
proportion of sugar in a soluble form.
Those who try this, will learn to estimate
the difference of carrots with flavor and
carrots without.
A TRAVELLER once related, with all seriousness,
to a company of persons, that he had passed
through the five divisions of the earth ; and that,
among other curiosities, he had met with one of
which no writer had made mention. This, accord-
ing to his account, was a huge cabbage, which had
grown so broad and high, that fifty armed riders
might have stationed themselves under a single
leaf and performed their manoeuvres. Some one
who heard him, deeming this exaggeration not
worth serious refutation, said, with assumed seri-
ousness, that he too had ])een abroad as far as
THE FAMILY SAVE-ALL. 247
Japan, where, to his astonishment, he saw more
than three hundred coppersmiths at work making
a single kettle ; and within the same, were five hun-
dred women polishing it. " Nonsense !" exclaimed
the traveller, "what possible use could they haA'e
for so large a kettle ?" " Use 1 why, to boil the
cabbage which you saw 1"
EGG-PLANT.
(FRENCH MODE.)
245. Cut an egg-plant in half, but do
not cut off the rind; then with a sharp
knife score it very deeply, both lengthwise
and crosswise, but be careful not to break
the skin in so doing. Place each half in a
pan with the scored side up, season it with
pepper and salt, and over this pour some
sweet oil, or melted butter if preferred. Set
it in an oven and cook it slowly till the
plant is perfectly soft. The top should be
brown.
248 THE FAMILY SAVE-ALL.
BROWNED EGG-PLANT.
246. Boil an egg-plant in water which
has been salted until it is perfectly soft.
When done, take it out of the water, cut it
in half, and scoop out all the inside ; mash
it very fine, and to every teacupful of
mashed egg-plant add one tablespoonful of
grated cracker, and a dessertspoonful of
butter, with salt and pepper to the taste.
Put it in the dish it is to be served in, beat
an egg light, spread a portion of it over
the egg-plant, then strew on some grated
cracker — and lastly, spread over the re-
mainder of the egg. Set it in the oven
and brown it. Serve it hot.
A BACHELOR Mend of ours, who went for a week
to a watering-place, left a boarding-house, in which
there was a number of old maids, on account of
" the miserable /air" set before him at the table I
MOCK OYSTERS.
247. Take six ears of new corn and
grate and scrape them well. Beat one egg
$
THE FAMILY SAVE-ALL. 249
very light, and add to it, beating all well
together, one tablespoonful of flour, one
tablespoonful of cream, and a little pepper
and salt. Then mix all together and fry
them in lard or butter.
MOCK OYSTER FRITTERS.
248. Wash some roots of salsify, grate
them, and season with pepper and salt.
Beat the yolks of two eggs very light, stir
them into a pint of milk and enough flour
to make a batter. Whisk the whites dry,
and add them gradually with the salsify to
the batter. Dip out a spoonful at a time,
and fry them like other fritters.
CORN OYSTERS.
249. One pint of grated green corn,
two eggs, and as much wheat flour as will
make it adhere together. Beat the eggs.
250 THE FAMILY SAVE-ALL.
mix them with the grated corn, and add
enough flour to form the whole into a paste.
Fry them of a light brown, in hot lard.
ASPARAGUS.
250. Scrape your asparagus, tie them
up in small bunches, and boil them in a pot
of water with some salt in it. Before you
dish them up, toast some nice slices of
bread, lay the asparagus on the toast, and
pour rich melted butter over them.
SUCCOTASH.
251. One quart of green com cut off
the cob, one quart of lima beans, and two
pounds of pickled pork. If the pork should
be very salt, soak it an hour before it is put
on to boil. Put the pork on to boil, and let
it be about half cooked before the vegetables
THE FAMILY SAYE-ALL. 251
are put it. Then put in the corn (which
must be cut off the cob) and the beans.
Let them boil till they are tender. Take
all up, put the meat on a dish, and the
vegetables in a tureen. It should be a very
thick soup when done.
P. M, AND A. M. — "I say, Jim," inquired a young
urchin of his companion, but a few years older than
himself, ''what does P. M. mean after them figures
on that ere Railway bill ?" Jim responds, conscious
of his own wisdom, " Penny-a-mile, to be sure!"
''Well, and A. M. ?" "Oh, that means — that
means," said Jim, hesitating, "that means an
apen'y a mile I"
COLD SLAW.
252. Cut a cabbage in half, and with
a sharp knife shave it down very finely.
Make a dressing of one egg well beaten,
half a gill of vinegar, salt to taste, and a
teaspoonful of butter. Beat the egg light,
and add to it the vinegar, salt, and butter.
As soon as the egg is thick, take it off the
fire, set it away to cool — then pour it over
252 THE FAMILY SAVE-ALL.
the cabbage, and mix it well together.
Some prefer a little sugar in the egg and
vinegar.
HOT SLAW.
253. Cut the cabbage in half, and
shave it very finely. Put it into a stew-
pan, with a piece of butter, and salt to the
taste. Pour in just enough water to pre-
vent it from sticking to the pan. Cover it
closely, and let it stew. Stir it frequently,
and when it is quite tender, add a little
vinegar, and serve it hot.
An Irish lawyer of the Temple, having occasion
to go to dinner, left these directions written, and put
them in the key-hole of his chamber door: "I have
gone to the Elephant and Castle, where you shall
find me. If you can't read this note, carry it down
to the stationer's and he will read it for you."
THE RHUBARB LEAF AS A GREEN
VEGETABLE.
254. Take the leaf (the youngest is
the best) and divest it of the five stems that
THE FAMILY SAVE-ALL. 253
run to the right and left hands, and up the
centre in connection with the fruit (those
stems containing nearly all the fruit quali-
ties of the rhubarb itself). The leaves
should then be placed in boiling water, and
kept boiling fast for twenty minutes ; after
which well press them to exclude all liquor;
and with the necessary condiments of the
table it will be found a welcome substitute
for ordinary vegetable, while its medicinal
properties, as a mild aperient, are upon a
par with the rhubarb. To please the
palates of the most fastidious, and lovers
of spinach, it may be dished up as that
article in the following way : After boiling
and pressing, place it in a saucepan without
water, let it simmer for ten minutes with a
small quantity of butter, pepper, and salt —
and when done it will puzzle some of the
finest connoisseurs to detect the difference.
QuiN had a gardener who was very slow.
*' Thomas," said he, "did you ever see a snail?"
" Certainly." "Then," rejoined the wit, "you must
have met him, for you could never overtake him!"
16
254 THE FAMILY SAVE-ALL.
ENDIVE MAY BE COOKED AS A DINNER
VEGETABLE.
255. Endive forms an excellent vege-
table when cooked for the dinner-table in
the following manner. Take two good
endives, not blanched, separate the leaves,
and boil them in two waters to extract the
bitter. If still bitter, use a third water.
Ten minutes before they are ready, throw
in a handful of sorrel leaves. When soft,
take them out and strain them ; then put
them back in the saucepan with a piece of
butter the size of a walnut; season with
pepper and salt, and add a little of any rich
gravy. Shake them well over the fire, and
serve as hot as possible. Or, boil the
endive, then put it into cold water; drain
the water off, and press it well out ; take a
good tablespoonful of flour, and a piece of
butter about the size of a walnut; mix
them well near the fire ; put this mixture
with the vegetable, and about a teacupful
of gravy or water; add a little salt and
THE FAMILY SAVE-ALL. 255
pepper, and stew till quite hot, taking care
to avoid burning.
There are some happy moments in this lone
And desolate world of ours that well repay
The toil of struggling through it, and atone
For many a long sad night, and weary day.
They come upon the mind like some wild air
Of distant music, when we know not where,
Or whence, the sounds are brought from, and
their power,
Though brief, is boundless.
PEA TOPS USED AS AN ORDINARY
VEGETABLE.
256. A delicious vegetable for the table
may be obtained by sowing peas in shal-
low boxes, at intervals during the winter
months. They will come up slowly, but
strongly. When about five inches high,
cut them for use, and boil them in the same
way that cabbage is done. Dish up plainly,
to be eaten as an ordinary green vegetable.
The clothes do much upon the wit, as weather
Does upon the brain ; and then, sir, comes your
proverb.
The tailor makes the man.
256 THE FAMILY SAVE-ALL.
A VERY NICE AND NOVEL DISH WHERE
WATER-CRESSES ARE PLENTIFUL.
257. Collect a tolerably large quantity^
of water-cresses. This may be done by
children on a holiday, affording them
healthful recreation. Lay the cress in
strong salt and water, to free it from
insects. Pick, and wash nicely, and stew
in water for about ten minutes. Drain and
chop. Season with pepper and salt, add a
little butter, and return it to the stewpan
until well heated. Before serving, add a
little vinegar, and put around the dish
pieces of toast, or fried bread. The above,
made thin, is a good substitide for parsley
and butter, as a sauce for boiled fowl.
An old physician was declaiming upon the pro-
pensity which a majority of people display for
eating unripe fruit and vegetables. Said he,
" There is not a vegetable growing in our garden
that is not best when arrived at maturity, and
most of them are positively injurious unless fully
ripe." " I know one thing that ain't so good when
it's ripe as 'tis green," interrupted a little boy, in
a very confident but modest manner. " What's
that?" sharply said the physician, vexed at having
THE FAMILY SAVE-ALL. 257
his principle disputed by a mere boy. ''A cucum-
her !^^ responded the lad. The doctor winked his
eyes, but said nothing.
PIES PUDDINGS, DESSERT.
PUFF-PASTE.
258. One pound of butter, one pound
of flour. Wash your butter in cold water
to extract the salt; work it well with a
broad wooden spoon in order to get out all
the water. Lay it between clean napkins,
put it in a tin pan or plate, set it on the ice
to get hard, but do not let it freeze. Sift
your flour in a pan, cut the butter in four
equal parts, cut one fourth in very small
pieces in the flour, but do not touch it, as
the warmth of your hands will make the
paste heavy. Add to the flour as much
cold water as will make it a stifi* dough.
Turn it out on your pie-board, roll it gently
into sheets, cut one third of the remainder
258 THE FAMILY SAVE-ALL.
of the butter into small pieces and lay over
it, sprinkle on a very little flour, fold it
over, roll it out again, cut one half of the
butter which is left in small pieces and lay
on, put on a little flour, and fold it as
before, roll it out again, and put on the
remainder of the butter. It should now be
set on the ice, but should not come in
contact with it. When it is perfectly cold,
roll it out into a sheet thinner in the centre
than at the edges of your pie. Cut it with
a very sharp knife the size you wish it.
Fill with whatever you choose, and bake in
a tolerably quick oven.
PASTRY.
259. The flour for pastry should be of
the whitest and finest quality. It should
be mixed with a broad knife, as the
moisture and warmth of the hand makes
it heavy. The butter should be of the
THE FAMILY SAVE-ALL. 259
best quality, as if it is a little rancid it will
taste. To make puflf-paste, it should have
all the salt washed out of it. Iron, or
block-tin plates are the best for baking
pastry. Always use cold water (in summer
iced water) to mix pastry, and if it cannot
be baked immediately set it away in a cool
place.
RHUBARB PIE, OR TART.
260. Take the stalks from the leaves,
and peel off the thin skin ; cut them into
pieces about an inch long, and as you do so
sprinkle a little fine sugar into the basin.
For a quart basin heaped, take one pound
of common lump sugar ; put the rhubarb
into it, with a tablespoonful of water, and
as it simmers shake the pan often over the
fire. It will turn yellow at first, but keep
it very gently doing until it greens, and
then take it off. When cold, lay it in the
tart dish, with only as much syrup as will
260 THE FAMILY SAVE-ALL.
make it very moist. Put a light crust over
it, and when that is baked the tart will be
done enough. Quarter the crust, and fill
the dish with custard or cream. Many
persons think the flavor of the rhubarb
injured by taking off the peel.
The fashion of shaving the beard was introduced
into Greece about the time of Alexander the Great.
Its absence was at first, however, regarded as a
mark of effeminacy, and was adopted only by low
persons and fops. Diogenes, one da}^ meeting a
man with a smoothly-shaven chin, inquired of him
whether he shaved as a reproach to nature for
having made him a man and not a woman.
TO PREPARE APPLES FOR PIES.
261. Pare and core your apples, cut
them in slices, and throw them into cold
water. Then take them out of the water
and put them into a stewpan. If the apples
are tender, the water which adheres to them
will be sufficient to cook them ; if not, a
^ little more may be added. Cover the stew-
pan, and place them near the fire. Let
THE FAMILY SAVE-ALL. 261
them stew till they are soft, and burst;
then mash them^ and add half an ounce
of butter to each pint of the stewed
apples. When they get nearly cold, add
sugar, rose water, and nutmeg to the taste.
An arch boy being at a table where there was a
piping hot apple pie, putting a bit into his mouth,
burnt it so that the tears ran down his cheeks. A
gentleman that sat by asked him why he wept.
" Only," said he, "because it has just come to my
remembrance that m}^ poor grandmother died this
day twelvemonth. " Phoo," said the other, " is that
all ?" So, whipping a large piece into his mouth,
he quickly sympathized with the boy, who, seeing
his eyes brim full, asked him, with a malicious
sneer, why he wept? "Plague on you," said he,
" because you were not hanged, you young dog, the
same day your grandmother died I"
APPLE TART WITH aUINCE.
262. Prepare the apples as for ajDple
pie, and lay them in a dish. Then stew
two quinces, with a little water, sugar, and
butter, and pour them on the apples. Then
add a layer of pounded sugar, and the rind
of a lemon grated. Cover with pufF-pasie,
and bake to a light brown.
262 THE FAMILY SAVE-ALL.
APPLE POT PIE.
263. Pare and slice some apples, line
a pot with paste, put in a layer of apples
and some sugar — then another layer of
apples and sugar — until the pot is full.
Pour in a little water, cover the top with
paste, leaving an opening in the centre to
allow the escape of the steam. Hang the
pot over a slow fire, or set it in an oven, and
Avhen the crust is brown and the apples
soft, dish it with the side crust at the
bottom of the dish, the apples over it, and
the upper crust on the top. To be eaten
with cream, while hot.
A NICE WAY TO SERVE THE REMAINS
OF AN APPLE PIE.
264. Cut the crust into triangular
pieces, and, arrange them around the sides
of a China bowl. Place the fruit next to
the pieces of crust, and pour a nice custard
THE FAMILY SAVE-ALL. 263
into the centre. Should the fruit be de-
ficient, roast or bake a few apples and place
in the centre.
A GENTLEMAN Calling One morning on a female
friend, was answered by the servant that she was
not at home. " Thank you, give her this," said he,
handing a card, and giving the boy a sixpence,
"Yes," said the lad, thrown off his guard by the
unexpected gift, " I will give it to her while you
waitP^
PEACH POT PIE.
265. Line the sides of a deep pot with
a paste made in the proportion of half a
pound of butter to one pound of flour.
Then pare and slice some peaches, sugar
them to your taste, and fill up the pot and
cover the top with the paste, leaving an
opening in the middle of the crust to permit
the steam to escape while the pie is baking.
Bake it in a moderately hot oven, and when
cold serve it with cream.
If you have a strip of land, do not throw away
soap-suds. Both ashes and soap-suds are good
manure for bushes and young plants.
264 THE FAMILY SAVE-ALL.
PASTE FOR DUMPLINGS WITHOUT
"SHORTENING."
266. Put into a pan as much flour as
will make dough enough for the number of
dumplings required. Add a little salt, and
pour over it as much boiling water as will
make a soft dough. Stir it well with a
knife, and cut it into pieces large enough to
make one dumpling.
The following notice appeared on the wall of a
meeting-house: "Anybody sticking bills against
this church, will be prosecuted according to law or
any other nuisance."
CHEAP CRUST FOR DUMPLINGS.
267. Boil about six good-sized potatoes,
mash them with a teacupful of milk and a
very small piece of butter, and salt to taste.
Beat the potatoes and milk together till
they are very smooth ; add to this flour
enough to make dough ; lay a large cloth
on your pie-board, flour it, roll your dough
out, put the apples in it, roll the crust up
THE FAMILY SAYE-ALL. 265
to form one large dumpling, tie the cloth,
and put it in boiling water. Boil it about
an hour and a half.
" Bridget," said a mistress to her Irish servant,
" Where's the cullender?" "An' sure, ma'am, I's
jist after giving it to my sister's own cousin,
Bridget 0 'Flaherty — the thing's so full of holes it's
no good at all !"
DUMPLINGS MADE WITH APPLES.
268. Make a good puff-paste crust, and
roll it out a little thicker than a silver
dollar. Pare some large apples, and core
them with an apple scoop ; fill the opening
with ground cinnamon, fine sugar, and
finely-shred lemon peel. Then roll each
apple in a portion of the puff-paste ; tie
them close in separate cloths, and boil them
about one hour. Cut a small piece off the
top of each dumpling, and pour in some
melted butter ; then lay the piece of crust
on again ; place the dumplings in a dish,
and sift fine sugar over them.
266 THE FAMILY SAYE-ALL.
Query. — Two boys amusing themselves at
" snatch-apple," in a room thirteen feet high, find
that by standing twelve feet from each other, the
apple, which is suspended from the ceiling b}^ a
string, and in a right line between them, when put
in motion, just touches each of their watery mouths.
Required, the area of the section described by the
string and apple, the perpendicular height of each
boy's mouth from the ground being five feet ?
APPLE DUMPLINGS, No, 1.
269. Make a paste of six ounces of
butter to a j)ound of flour. Pare your
apples, take out the cores, and cover them
with the paste. Tie them in cloths, and
boil them till the apples are tender. Serve
with sugar and cream, or molasses and
butter.
Don't judge by Appearances. — Coleridge, being
seated at dinner opposite to a silent gentleman
with a high forehead, theorized himself into an
exalted opinion of that person's intellectual pow-
ers. He was impatient to hear the stranger speak,
feeling almost certain that, when he did, he would
utter something profound and original. His wish
was presently fulfilled. A dish of apple dumplings
having been placed before them, the rigid features
of the intellectual gentleman gradually rehixod
from a smile to a grin — and rub})ing his hand, he
exclaimed, "Them's the jockeys for me!"
THE FAMILY SAVE-ALL^ 267
APPLE DUMPLINGS, No. 2.
270. Scoop out the cores of the apples,
and fill up the centre with a mixture of
butter and sugar. Make a nice paste, take
a lump of the proper size, enclose the apple
in it, and boil the dumplings in nets in
place of cloths.
BTTMPLINGS WITHOUT PASTE.
271. Pare and core your apples or
quinces ; clean some rice, by rubbing it in
a clean dry cloth, but do not wet it. Dip
each apple or quince in water, then roll it
in the rice. Tie each dumpling in a cloth,
and boil them until the rice is soft.
Miss Speckles says, " The best vegetable pill
is an apple dumpling ; for curing a gnawing at the
stomach it may be relied upon."
RICH PLUM PUDDING.
272. Stone carefully one pound of best
raisins, wash and pick one pound of currants,
268 THE FAMILY SAVE-ALL.
chop very small one pound of fresh beef suet,
blanch and chop small, or pound, two ounces
of sweet almonds and one ounce of bitter
ones; mix the whole well together, with
one pound of sifted flour, and the same
w^eight of crumb of bread soaked i» milk,
then squeeze dry and stir with a spoon
until reduced to a mash, before it is mixed
with the flour. Cut in small pieces, two
ounces each of preserved citron, orange and
lemon peel, and add quarter of an ounce of
mixed spice ; quarter of a pound of moist
sugar should be put into a basin, with eight
eggs, and well beaten together with a three-
pronged fork; stir this with the pudding,
and make it of a proper consistence with
milk. Remember that it must not be made
too thin, or the fruit will sink to the bottom,
but be made to the consistence of good thick
batter. Two wineglassfuls of brandy should
be poured over the fruit and spice, mixed
together in a basin, and allowed to stand
three or four hours before the pudding is
THE FAMILY SAVE-ALL. 269
made, stirring them occasionally. It must
be tied in a cloth, and will take five hours
of constant boiling. When done, turn it out
on a dish, sift loaf sugar over the top, and
serve it with wine sauce in a boat, and some
poured round the pudding. The pudding
will be of considerable size, but half the
quantity of materials, used in the same pro-
portion, will be equally good. In addition
to the wine-sauce, have a metal sauce-boat
filled with brandy; set it alight on the
table, and pour a portion of it in a flame
upon each slice of pudding. It will be
found a great improvement.
When the late Lord Paget was ambassador at
Constantinople, he, with the rest of the gentlemen
who were in a public capacity at the same court,
determined on one gala day to have each of them a
dish dressed after the manner of their respective
countries, and Lord Paget, for the honor of England,
ordered a piece of roast beef, and a plum pudding.
The beef was easily cooked, but the court cooks
not knowing how to make a plum pudding, he gave
them a receipt. " So many eggs, so much milk, so
much flour and a given quantit}^ of raisins ; to be
beaten up together, and boiled for three hours."
When dinner was served up, first came the French
ambassador's dish — then that of the Spanish am-
17
270 THE FAMILY SAVE ALL. '
bassador — and next, two fellows bearing a tremen-
dous pan, and bawling, "Room for the English
ambassador's dish." " By Jove," cried his lord-
ship. " I forgot the bag, and these stupid scoun-
drels have boiled it without one — and in five gallons
of water, too." It was a noble mess of plum broth.
A DELICIOUS PLUM PUDDING WITHOUT
EGGS.
273. Take a coffee cup full of mashed
potatoes, and one of carrots, which must
be boiled and mashed apart ; add to these
half a pound of flour, half a pound of suet,
half a pound of raisins, half a pound of
currants, half a pound of sugar, two ounces
of candied lemon peel, two ounces of
citron, the grated peel of a lemon, ten bitter
almonds, and mixed spice to your taste.
Mix all well together, and add a glass
of rum or brandy, and a little milk if too
stiff. Boil for five hours. These quantities
make a very large pudding.
THE FAMILY SAVE- ALL. 271
The head of man is like a pudding, and whence
have all rhymes, poems, plots, and inventions
sprung — but from that same pudding? What is
poetry but a pudding of words.
AN EXCELLENT SUBSTITUTE FOR PLUM
PUDDING AT SMALL EXPENSE.
274. Take four ounces of each of the
following ingredients ; sugar, suet, Hour, cur-
rants, raisins, and bread-crumbs ; and half a
pint of milk ; mix them well together, and
boil in a mould for three hours. Se}-ve
with wine or brandy sauce.
A GENTLEMAN dining at a hotel where servants
were few and far between ; despatched a lad among
them for a plate of pudding. After a long time the
lad returned, and placing it before the hungrj^ gen-
tleman, was asked: "Are you the lad who took my
plate for this pudding ?" " Yes sir." " Bless me,"
resumed the hungry wit, " how you have grown "
A NICE WAY OF WARMING AND SERVING
COLD PLUM PUDDING.
275. Cut the pudding into thin slices,
and fry them in butter. Fry, also, some
272 THE FAMILY SAVE-ALL.
fritters, and pile them in the centre of the
dish, placing the slices of pudding around
on the outside. Powder all with sugar, and
serve with pudding sauce in a tureen.
An old gentleman who had never before seen
finger glasses, and who felt called upon to take
every thing set before him, drank off the contents
of his vessel, when the butler put down another ;
but the laird turned to him saying, " Na, na, John,
rmfor na mail' cauld ivater .'"
TO SERVE COLD RICE PUDDING.
270. Remove the baked coating of the
pudding, and spread the remainder nicely
upon a dish. Over the pudding pour a
custard, and add a few lumps of jelly or
preserved fruit.
Dr. Aldrich, the musical composer, gave the fol-
lowing rhymed reasons for sitting after dinner :
Good wine ; a friend ; or being dry,
Or lest we should be, by and by ;
Or, ayiy other reason why.
THE FAMILY SAVE-ALL. 273
AN EXCELLENT PUDDING OF PIECES OF
STALE BREAD, Etc.
277. Soak two pounds of pieces of dry
stale bread, or pieces of stale toast, all
night, in plenty of water, with a plate laid
on the top of them, just to keep the bread
under the water; next morning pour off
and squeeze out all the superfluous water ;
then well mash the pieces of bread, and
mix with it half a pound of flour, a quarter
of a pound of currants which have been
cleaned, four ounces of suet chopped fine,
half of a pound of sugar, and two teaspoon-
fuls of fresh ground cinnamon ; then grease
the inside of a baking dish with a bit of
suet, put the pudding into it, and bake it
for two hours. Or it may be tied in a clean
floured cloth, set in boiling water, with a
plate at the bottom, and boiled for the
same time.
"Johnny," said a doting mother to her son, who
was evidently eating immoderately, "can you eat
that large piece of pudding with impunity?" "I
don't know, 'ma," quoth young hopeful, " but 1
know I can with a spoon /"
274 THE FAMILY SAVE-ALL.
FRENCH BREAD PUDDING.
278. One half of a four cent baker's
loaf, one quart of milk, three eggs, one gill
of dried currants. Sugar to the taste.
Boil the milk, slice the bread, and pour
the boiling milk over it. Stand it away to
cool. Beat the eggs, and add them and the
sugar when the milk is cool. Wash, pick
and flour the currants, and stir them into
the mixture. Put it in a pudding dish,
and bake it half an hour in a moderate
oven. Serve it with or without sweet
sauce.
A WOMAN must have either a very good or a very
bad conscience, to find happiness in a complete
alienation from society.
BREAD PUDDING.
279. Take a pint of bread crumbs and
cover them with milk ; add some cinnamon,
lemon peel, and grated nutmeg; put them
on a gentle fire until the crumbs are well
THE FAMILY SAVE-ALL. 27.5
soaked. Take out the cinnamon and
lemon-peel, beat the crumbs and milk well
together, add four eggs well beaten, one
ounce of butter, two ounces of sugar, half
a pound of currants, and boil it an hour.
A LITTLE boy, nine or ten years of age, was called
as a witness at a late trial at Cambridge. After the
oath was administered, the chief justice, with a
view of ascertaining whether the bo3^ was sensible
of the nature and importance of an oath, addressed
him : " Little bo3^ do you know what you have been
doing?" *'Yes," the boy replied, "I have been
keeping pigs for 3Ir. Banvard."
A VERY NICE PUDDING, MADE FROM
STALE MUFFINS.
280. Having some stale muffins, make
pudding of them in the following manner.
Put them into a pot of boiling water, and
let them boil five minutes ; not more, or
they will be quite soddened ; then take
them up, and pull them in halves. They
must not be cut, or they will become close
and heavy. Pour over the halves of the
276 THE FAMILY SAVE-ALL.
muffins some sweet sauce previously pre-
pared, some jam, or any other kind of pre-
serve. With a knife put the muffins
together again, and spread some of the
same kind of preserve on the top of each ;
over that, pour some more sweet sauce, and
serve.
A COOK, famed for her frequent failures, in at-
tempting hard words, being about to purchase a
saucepan, asked for one lined with emanuel, as she
preferred it for cooking.
A PUDDING FROM FRAGMENTS OF BREAD.
281. Put some pieces of stale bread
into a pan, pour over them some boiling
milk. When soft, mash the bread, and to
each pint of the bread, stir in gradually
three eggs well beaten and enough milk to
make a batter. Pour the mixture into a
pudding dish, sweeten it to the taste and
grate into it some nutmeg. Bake the
pudding in a quick oven. Serve it with
THE FAMILY SAVE-ALL. 277
wine sauce, or if in season, with strawberries
or peaches well sugared.
TO SEND BOILED RICE TO THE TABLE IN
THE FINEST CONDITION.
282. Soak it for seven hours in cold
water, to which a little salt has been added.
Have a stew-pan ready, containing boiling
water, into which put the soaked rice, and
boil it briskly for ten minutes. Then pour
it into a colander, set it by the fire to drain,
and serve it up. The grains will be sepa-
rate and very large. Rice should be pre-
pared for puddings in this w^ay.
Be attentive to your neighbor at the dinner-table ;
pass him what he requires ; and if he should unwit-
tingly make an ill-natured remark, pass that also.
GLAZED RICE.
283. Boil some rice in a bag till quite
soft, then mash it fine and add a little but-
2/8 THE FAMILY SAVE-ALL.
ter and sugar to the taste, with enough rich
milk or cream to make it as thick as com^
nion batter. Turn it out in a deep baking
dish, and after smoothing it over on the top,
spread over it the yolk of an egg which has
first been beaten light, set it in the oven,
and as soon as it is brown, serve it with any
kind of sweet sauce, or with sugar and
cream.
When a newly-married woman was brought to
the house of her husband, she was compelled by
the Athenian law to carry with her 2i frying-pan , in
token of good housewifery.
RICE BALLS.
. 284. Boil some milk and thicken it
with some rice flour, mixed with cold water.
When the milk begins to boil, stir in as
much of the rice flour mixed as above, as
will make the whole about as thick as a
custard. When sufficiently boiled, add a
small piece of butter and a little salt. Wet
THE FAMILY SAVE-ALL, 279
your custard cups, fill them with the mix-
ture, and when cold turn them out on a
large dish, and serve with sugar and cream,
or any sweet sauce.
A GENTLEMAN meeting his coal merchant, the
other day, inquired whetlier it was proper to lay in
his winter fuel. " Coal is coal now, sir," said the
merchant. To which his customer replied, " I'm
very glad to hear it, for the last you sent me was
all slate."
GROUND RICE PUDDINGS.
285. Moisten two ounces of ground
rice with half a gill of new milk, and add a
gill of boiling milk ; stir over the fire for
ten minutes, then let it get cold. Beat two
ounces of fresh butter to cream; beat three
fresh eggs ; mix these well into the rice ;
add the grated rind of half a lemon and
three ounces of sifted loaf sugar. Beat the
mixture for twenty minutes; butter six
small moulds ; put an equal quantity into
each, and bake in a quick oven about
280 THE FAMILY SAVE-ALL.
eighteen minutes. Serve immediately, with
loaf sugar sifted over.
" Master at home ?" " No, sir, he's out." " Mis-
tress at home?" "No sir, she's out." " Then as
I'm dripping wet, I'll step in and sit by the fire."
'' ThaV6 out too, air P'
A VERY NICE AND CHEAP DISH.
286. Boil one pound of good rice (after
being well washed) in plenty of water ; when
soft, add one ounce of butter, and stir it in ;
then add one tablespoonful of sugar. The
rice should not be boiled in more water than
it will absorb. Peel and slice six apples,
take out the core and pips ; put them in a
stew-pan with a little water; stew until
tender, and mash them ; add a quarter of a
pound of butter, and sugar to the taste.
When done, place the rice on a dish ; form
a hole in the midst of it, in which place the
mashed apple ; have ready for sauce a little
THE FAMILY SAVE-ALL. 281
cream, nutmeg and sugar ; pour it over the
rice, and serve.
Why does the cook make more noise than the
bell ? Because one makes a din, but the other a
dinner !
PORTUGUESE SWEET RICE.
287. Wash three ounces of rice, and
boil it in a pint and a quarter of new milk,
and a quarter of a pound of loaf sugar and
a laurel leaf, till quite soft (an hour and a
half). Take out the leaf, and let the rice
stand off the fire for five minutes ; then stir
in, by degrees, four fresh eggs, well beaten,
and half a gill of thick cream. Stir over
the fire till at boiling heat ; then let it stand,
and stir it occasionally till nearly cold. Put
it into a glass dish (or a pie dish), and stand
it in a cold place for two hours. Just
before serving, sift over the surface a tea-
spoonful of powdered cinnamon or burnt
almond dust.
282 THE FAMILY SAVE-ALL.
Forget not thy helpless iiifanc}' nor the forward-
ness of th3^3^outh; indulge the infirmities of thy
aged parents, and assist and support them in the
decline of life.
BOILED RICE PUDDING.
288. Take a pint of whole rice, steep
it in a pint of boiled milk over night ; in the
morning, take half a pound of beef suet,
shred fine, and mix with the rice and milk,
some grated nutmeg, and a little salt, with
the yolks and whites of three eggs, a quar-
ter of a pound of currants, a quarter of a
pound of raisins, and as much sugar as will
sweeten it; stir well together, tie it very
close, and boil two hours. To be served
with any kind of sweet sauce.
Fun is the most conservative element of society,
and ought to be cherished and encouraged by all
lawful means. People never plot mischief wlien
they are merry. Laughter is an enemy to malice,
a fool to scandal, and a friend to ever}' virtue. It
promotes good temper, enlivens the heart and
ijrightens the intellect. Let us laugh wlien we can
THE FAMILY SAVE- ALL. 28e3
RICE PUDDING WITH FRTTIT.
289. Put your rice in a stew-pan, with
very little milk ; that is, to one cup of rice
one gill of milk. Stand it where it will be
hot, but not boil ; when the rice has absorbed
all the milk, add to it a quarter of a pound
of dried currants, and one egg, well beaten.
Boil it in a bag till the rice is tender, and
serve it with sugar and cream. More fruit
may be added to the rice if it should be pre-
ferred.
Leslie dined one day with Lamb at a friend's
house. Returning to town in the stage coach,
which was filled with the returning guests, they
stopped for a minute or two at Kentish Town. A
woman stepped toward the door and said. " Are
3^ou full inside ?" Upon which Lamb put his head
through the window and said, " I am quite full
inside ; that last piece of pudding of Mr. Gillan^s
did the business for me/"
EICE FRITTERS.
290. Wash, drain, and dry three ounces
of the best rice ; put it into a sauce-pan with
284 THE FAMILY SAVE-ALL.
three ounces of sugar, the thin rind of half
a lemon, an inch of cinnamon, and nearly a
pint of milk ; boil (stirring frequently) for
three quarters of an hour ; then rub through
a fine wire sieve. Beat three fresh eggs,
yolks and whites separately ; add the yolks ;
beat for ten minutes ; then add the whites ;
beat five minutes more ; then fry in butter
(in a small omelet pan) till of a golden
color on both sides. Drain before the fire ;
sift fine loaf sugar over, and serve on a
neatly folded napkin.
Note. — The quantity given will make five fritters ;
three quarters of an ounce of butter will be required
for each.
Wrong none by doing injuries, or omitting the
benefits that are our duty.
RICE FRITTERS.
291. Boil a quarter of a pound of rice
in a quart of rice milk. When the rice is
perfectly soft, remove it from the fire.
THE FAMILY SAVE-ALL. 285
When cold, add six eggs well beaten, and
as much flour as will make a batter. Have
ready a pan of hot lard, drop into it a large
spoonful of the batter to form each fritter.
Serve with wine sauce, or sugar and cream.
Idleness is the parent of want and of pain : but
the labor of virtue bringeth forth pleasure.
PARADISE PUDDING.
292. Six moderately-sized apples, and
a quarter of a pound of beef suet finely
chopped, a quarter of a pound of fine
crumbs of bread, eight ounces of moist
sugar, the grated rind and strained juice
of a Seville orange, the eighth part of a
nutmeg grated, four fresh eggs, and a table-
spoonful of rum. Mix these ingredients,
and beat with a wooden spoon for ten
minutes. Butter a basin, put in the
mixture, tie a cloth over, put it into fast-
boiling water, and boil rapidly for three
18
286 THE FAMILY SAVE-ALL.
hours — or bake in a moderate oven for an
hour and a half. Serve with cream.
A COOL RETORT. — Ilenderson, the actor, was sel-
dom known to be in a passion. When at Oxford,
he was one day debating with a furious fellow-
student, who threw a glass of wine in his face.
Mr. Henderson cooll}" took out his handkerchief,
wiped his face, and said, " That, sir, was a digres-
sion, now for the arsrument."
APPLE PUDDING.
293. Half a pound of mashed apple,
half a pound of butter, half a pound of
sugar, G^ve eggs, half a nutmeg, two table-
spoonfuls of brandy, or rosewater if pre-
ferred. Peel the apples and core them ; cut
them in small pieces, and stew them in
very little water till they are soft. Pass
them through a sieve to free them from
lumps. Beat the butter and sugar smooth ;
whisk the eggs, and add to it ; then stir in
the apples (which should be half a pound
when mashed), brandy or rosewater, and
nutmeg. Cover your pie plates with a rich
THE FAMILY SAVE- ALL. 287
crust, and bake in a moderate oven. These
are very rich.
%
Avoid extremes ; forbear resenting injuries so
much as you think they deserve.
SWISS APPLE PUDDING.
294. Line a deep dish with a rich
paste, put in a layer of sliced apples, over
which sprinkle some sugar, then add an-
other layer of apples and sugar until the
dish is full. Cover the top with crust,
leaving a large opening in the centre. Pour
in a spoonful or two of water, and bake in
a moderate oven. Peaches are very good
prepared in the same manner.
Captain Marryat expressed the opinion, in his
book of American Travels, that a British army of
thirty thousand men could walk from one end of
the Union to the other. We guess the}^ would fre-
quently " break," like some trotting horses, into a
run.
i
288 THE FAMILY SAVE-ALL.
GUERNSEY PUDDING.
295. Peel, core, and quarter six mode-
rate-sized apples. Put them into a saucepan
with half a pound of loaf sugar^ the thin
rind of a lemon, two cloves, an inch of
cinnamon, the sixth part of a nutmeg
grated, and a wineglassful of white wine.
Boil fast, and stir till they become a rich
marmalade; then take out the spice and
peel, and put the apples in a basin to cool.
Wash three ounces of the best rice, and
boil twenty-five minutes in a pint of new
milk; drain; sweeten the rice with two
ounces of sifted sugar. Cut into shreds six
ounces of mixed candied peel; beat five
fresh eggs, whites and yolks separately.
Mix all the ingredients together, adding
the whites (well frothed) last. Beat ten
, minutes. Make a puff paste, line a plain
mould, put in the mixture, and bake in a
moderate oven an hour and a quarter.
Turn out carefully, and serve.
THE FAMILY SAVE-ALL. 289
BREAD AND APPLES-RUSSIAN FASHION.
296. Make a syrup of one pound and
a half of sugar and one pint of water. Put
into the syrup twenty-four good apples*,
peeled and sliced, and keep it stirred until
it becomes a thick marmalade. Put it into
a mould until quite cold, then turn it out
upon a dish ; have a few spoonfuls of
currant jelly melted over the fire; add a
glass of rum, and when partly cold pour
over, and serve with whipped cream in the
centre, flavored with orange.
Furnish thyself with the proper accommocjsttioiis
belonging to thy condition; yet spend not to the
utmost of what thou canst afford, that the provi-
dence of thy youth may be a comfort to thy old age.
FRENCH COMPOTE OF APPLES.
297. Boil one pound of rice (well
washed) in plenty of water. When well
boiled, add one ounce of butter, and stir it
round ; then add one tablespoonful of sugar.
290 THE FAMILY SAVE-ALL.
The rice should not be boiled in more water
than it will consume. Peel and slice six
apples, take out the core and pips, put them
in a stew-pan, with six slices of beet-root and
a pint of water. Stew until all is tender.
Mash them up together with a little butter
and sugar. The beet-root ought to have
given a nice pink color to the apples, and
improved the flavor. When done, place the
rice which is ready on a dish ; form a well
or hole in the midst of the rice, in which
place the apple. Have ready a small
quantity of sauce, made with a little cream,
butter and sugar, which pour over the rice,
and serve.
The greatest truths are the simplest; the greatest
men and women are sometimes so too.
yv. APPLE MIROTON.
^ • 298. Peel, core, and slice twenty fine
^^ apples ; melt a quarter of a pound of fresh
butter, and stir in it half a pound of sugar,
THE FAMILY SAVE-ALL. 291
the peel of one lemon grated, and the juice
of two. Fry the apples in this mixture,
and serve them in a dish.
Definition of Steam. — " Pray, sir," said an old
lady to a very pompous-looking old gentleman who
was talking loudly about steam power, " Pray, sir,
what is steam?" "Steam, ma'am, is, ah I — steam
is — eh? ah 1 — steam is — steam!" "I knew that
chap couldn't tell ye," said a rough-looking fellow
standing by, ''but steam is a buckat of water in a
tremendous perspiration !"
APPLES BUTTERED.
299. Peel and core apples of the
choicest kind, stew in their syrup as many
as will fill the dish, and make a marmalade
of the rest. Cover the dish with a thin
layer of marmalade ; place the apples on
this, with a bit of butter in the heart of
each ; lay the rest of the marmalade into
the vacancies. Bake in the oven to a pale
brown color, and powder with sugar.
Quarrels. — Two things, well considered, would
prevent many quarrels. First, to have it well
292 THE FAMILY SAVE-ALL.
ascertained whether we are not disputing about
terms, rather than things ; and secondly, to ex-
amine whether that on which we differ is worth
contending about.
APPLES WITH CUSTARD.
300. Pare and core some apples, and
bake or stew them with as little water as
possible, and enough sugar to sweeten them.
When the apples are soft, put them into a
pie dish, and let them stand till cold ; then
pour over them an unboiled custard, and
set the dish into an oven or before the fire
until the custard is thick. This may be
eaten either hot or cold.
He that likes a hot dinner, a warm welcome, new
ideas, and old wine, will not often dine with the
great.
APPLE CHARLOTTE.
301. Peel, core, and slice one dozen
large-sized apples, and stew them with half
a pound of sugar, one ounce of butter, the
THE FAMILY SAVE-ALL. 293
peel of one lemon, half a stick of cinna-
mon, and half a pint of water. Continue
boiling them until the mixture becomes a
thick paste. Line the bottom and side of
a mould with thin pieces of bread dipped in
clarified butter. Fill the space with the
apple marmalade, and cover the whole with
a piece of bread dipped in clarified butter.
Bake it in a hot oven till it is of a pale
brown color, and when done, turn out, and
serve in a dish.
Sometimes a name will excite a remark. All the
papers copied the marriage of Mr. Apple and Sarah
Apple ; but we could see no impropriety in making
the two apples into one pair !
BAKEWELL PUDDING.
302. Cover a deep dish with a rich
paste, over which spread raspberry or any
kind of jam. Let the jam be spread an
inch thick. Beat together half a pound of
sugar and half a pound of butter. Whisk
294 THE FAMILY SAVE-ALL.
three eggs very light, and add them to the
butter and sugar. Pour the mixture over
the jam in the dish, place it in the oven
and bake it.
POTATO PUDDING.
303. Stir together three quarters of a
pound of butter, and the same quantity of
sugar ; when they are beaten to a cream,
add a pound of potatoes mashed very fine,
seven eggs beaten very light, one gill of
brandy and one of cream. Make a light
paste cover, take four pie plates, cut the
edges nicely, and fill them with the above
mixture. When baked and cool, slip
them on plates for the table.
ARROW-ROOT PUDDING.
304. Mix four tablespoonfuis of arrow-
root in some cold milk. Boil in half a pint
THE FAMILY SAVE-ALL. 295
of milk a few bitter almonds or lemon peel,
take them out and pour the hot milk over
the dissolved arrow-root, stir it and set it
away to get cold. Beat five eggs and stir
them into the cold arrow-root with as much
sugar as will make it quite sweet. Butter
a deep dish, pour in the mixture and bake
it. When served, ornament the top with
jelly or fresh fruit, whole or sliced.
ARROW-ROOT PUDDING.
305. Dissolve three tablespoonfuls of
arrow-root in cold milk, beat three eggs very
light and add to the milk. Then pour the
mixture into a pint of boiling milk and
bake it. To be eaten with sugar, butter
and wine, beaten together. This pudding is
to be made as dinner is put upon the table.
296 THE FAMILY SAVE-ALL.
BUTTERMILK PUDDING.
306. Mix a pint of new milk with half
a pint of buttermilk. Turn it to a curd
with some rennet, drain off the whey, and
mix with the curd some bread crumbs, a
little grated lemon peel, two ounces of but-
ter, and three eggs well beaten. Add sugar
enough to make it quite sweet. Line your
pie plates with rich paste, pour in the above
mixture, and bake in a rather quick oven.
The royal Dardanelles. — A young man who
had travelled much, thought he could give as truth
every thing that passed through his head. Once, as
he boasted having seen all the crowned heads of
Europe, somebody asked him: " Have you seen the
Dardanelles too ?" The boaster, thinking that they
were some princes that bore that name, replied,
" Of course I have seen them, since I dined several
times with them.''
SCOTCH PUDDING.
307. Mix together one pint of milk, a
little salt, four eggs, and enough flour to
make a thin batter. Bake the pudding
THE FAMILY SAYE-ALL. 297
about an hour. Some sugar, and butter,
stirred together are suitable for sauce.
CHESHIRE PUDDING.
308. Make a good paste of flour and
butter. Roll it thin, and cut it into strips
about six or eight inches wide. Spread, on
these strips of paste, some fruit jam or
marmalade. Roll the strips ; wrap the roll
in a well floured pudding cloth and boil it
for two or three hours according to the size
of the pudding. Wine sauce or cream sauce
may be served with it.
COCOANUT PUDDING.
309. Beat together three quarters of a
pound of sugar and three quarters of a
pound of butter ; stir into this one pound of
grated nut, and Lastly the whites of nine
298 THE FAMILY SAVE-ALL.
eggs beaten to a froth, a wineglass of brandy
and two tablespoonfuls of rose-water.
A Scotch familj^ removed to London, wished to
have a sheep's head, prepared as they were accus-
tomed to at home, and sent a servant to the butcher's
to procure one. " My gude man," said she to the
butcher, " I want a sheep's head." " There's plenty
of them," replied he; "choose which you will."
" Na," said she, 'that winna do ; I want a sheep's
head that will sing (singe)." " Go, you idiot," said
he ; " who ever heard of a sheep's head that could
sing." " Why," replied she in wrath, "it's ye that
are the idiot ; for sheejfs head in Scotland can sing :
but I discover yer English sheep are just as grit
fides as their owners, and they can do naething as
the}^ ocht."
BAKED COCOANTJT PUDDING.
310. Two-thirds of a cocoa-nut, grated,
a quarter of a pound of loaf sugar, three
ounces^ of beef-marrow, chopped, three
ounces of dried crumbs of bread, six ounces
of any dried fruit, a quarter of a pint of new
milk, two fresh eggs, the milk of the cocoa-
nut, and the juice of a lemon ; heat these
ingredients well together ; butter a pie-dish
THE FAMILY SAVE-ALL. 299
or a mould ; put in the pudding, and bake
in a moderate oven about an hour and a
quarter. Turn out carefully, and serve.
This pudding may also be boiled ; it requires
three hours. Serve with thick cream, and
sugar sifted over.
A BARRISTER once tormented a witness with ques-
tions, until he declared himself to be so exhausted
that he could not proceed without a drink of water.
Upon this the judge remarked, '' I think, sir, you
must have done with the witness now for you have
pumped him dry." /
COCOANITT PUDDING.
311. A quarter of a pound of sugar, a
quarter of a pound of cocoanut, three ounces
of butter, the whites of six eggs, half a glass
of wine and brandy mixed, one tablespoon-
ful of rose-water. Beat the butter and
sugar smooth, whisk the eggs and add to
it, then stir in the grated nut and liquor.
Cover your pie plates with rich crust, fill
them with the mixture, and bake in a
moderate oven.
300 THE FAMILY SAVE-ALL.
COCOANUT BALLS.
312. Pare a cocoanut, grate it, and add
to it its weight of sifted sugar. Whisk the
white of one egg very dry ; stir the whole
together; butter some white paper; drop
the mixture on in small balls, and bake
them in a moderate oven.
If thou believest a thing impossible, thy despon-
dency shall make it so ; but he that persevereth
shall overcome all diflicult3\
CORN PUDDING, No. 1.
313. Grate one dozen ears of corn.
Add to this, three eggs well. beaten, a little
salt, an ounce of butter, and flour enough
to make a ver^ thin batter. Bake the whole
in a pudding dish.
CORN PUDDING, No. 2.
314. Score and cut off the grains from
one dozen ears of corn ; add to the corn one
THE FAMILY SAVE-ALL. 301
quart of milk, a small quantity of salt, a
piece of butter the size of an ordinary
walnut, the yolks of three eggs, and enough
flour to make a thin batter. Bake the
whole in a pudding dish for half an hour.
INDIAN PUDDING JK
315. Take one quart of sweet milk, half
pint Indian meal, two or three eggs, half
teaspoonful salt, and four tablespoonfuls
sugar. Boil one pint of the milk, stir in
the meal while boiling, cook five minutes,
and add the remainder of the milk. Beat
the sugar and eggs together, and when cold
stir the whole thoroughly, and bake one
hour in a deep dish. To be eaten either
hot or cold.
"Is there much water in the cistern, Biddy?"
inquired a gentleman of an Irish servant, as she
came from the kitchen, "It's full on the bottom,
sir, but there^s none at all on the top /"
19
302 THE FAMILY SAVE-ALL.
INDIAN PUDDING.
316. Boil a quart of milk, and stir
into it while boiling as much Indian meal
as will make it into a mush. Boil it ten
minutes, add some salt, and two ounces of
butter. When it is cool, stir in four eggs,
which should be first beaten very light;
add as much sugar as required ; grate some
nutmeg into it, and stir in three or four
tablespoonfuls of brandy. Line your pud-
ding dishes with paste, pour in the above
mixture, and bake them.
Superficial Knowledge. — The profoundl}^ wise
do not declaim against superficial knowledge in
others, so much as the profoiuidly ignorant. On
the contrary, they would rather assist it with their
advice, than overwhelm it with their contempt ; for
they know that there was a period when even a
Bacon or a Newton were superficial — and that he
who has a little knowledge, is far more likely to get
more than he that has none.
PUMPKIN PUDDING.
317. A quarter of a pound of butter,
sugar to the taste, eight eggs, two table-
THE FAMILY SAVE-ALL. 303
spoonfuls of brandy, one teaspoonful of cin-
namon, one teaspoonful of grated nutmeg,
one pint of mashed pumpkin. Stew the
pumpkin in very little water, mash it fine,
and add the butter to it whilst it is hot.
Whisk the eggs, and stir into the pumpkin
when it is cool enough, and add the other
ingredients. Bake in a light paste.
A GENTLEMAN Walking out in some meadows, one
evening, observed a great number of rats in the act
of going from one place to another, which they are
in the habit of doing. He stood perfectlj' still, and
the whole troop passed close to him. His astonish-
ment, however, was great, when he saw an old blind
rat, which held a piece of stick at one end of his
mouth, while another rat had hold of the other end
of it. In this way he was leading his blind com-
panion.
FRUIT PUDDING.
318. One quart of flour, two spoonfuls
of good baking powder, and a little salt.
Mix to the consistency of drop biscuit with
cold milk or water; add two tablespoonfuls
of melted butter. Butter a mould or small
304 THE FAMILY SAVE-ALL.
tin pail and lay in it a layer of the batter,
then a layer of any kind of fresh small
fruit, alternating them until the vessel is
filled. Cover tight, and steam an hour and
a half. Eat with liquid sauce. This is
excellent without either milk or eggs.
PEACH CHARLOTTE.
319. Line the bottom and sides of a
dish with slices of fresh sponge cake. Pare
some ripe peaches, cut them in halves,
sprinkle sugar over them, and fill up the
dish. Then whisk a pint of sweetened
cream ; as the froth rises, take it off* till all
is done. Pile the cream on the top of the
peaches and send it to the table.
A Bright Idea. — When the British entered
Lucknow, the Highlanders' piper, who had lost his
way, suddenl}^ found one of the enemy's cavalry,
sabre in hand, about to cut him down. His rifle
had been fired off, and he had no time to raise his
bayonet. "A bright idea," said he afterward, when
relating the story, " struck me ; all at once I seized
my bag-pipes and gave forth a shrill tone, which so
THE FAMILY SAVE-ALL. 305
startled the fellow that he bolted like a shot, e^d-
dently imagining it was some infernal machine. My
pipes saved my life."
LEMON PUDDING.
320. Half a pound of sugar, a quarter
of a pound of butter, five eggs, the grated
yellow rind and juice of one lemon. Beat
the butter and sugar to a cream. Whisk
the eggs and add to it, then stir in the
lemon juice and grated rind. Make a paste,
cover your pie plate, pour in the mixture,
and bake in a moderate oven. Two table-
spoonfuls of brandy may be added, if pre-
ferred, to flavor it.
"If I am not at home to-night at ten o'clock,"
said a husband to his better half, ''don't wait for
me." "I won't, my dear," replied the lady, signifi-
cantly. And what do you think she did ? At ten
o'clock, precisely, she slipped on her bonnet and
went for him, and gave him a bit of her mind before
a large company.
306 THE FAMILY SAYE-ALL.
GERMAN PUDDING.
321. Quarter of a pound of suet chop-
ped fine, quarter of a pound of bread
crumbs, quarter of a pound of sugar, three
good-sized apples cut up small. Butter a
pan and put in a layer of the bread crumbs,
then one of suet, then one of apples and
sugar mixed, seasoned with lemon peel and
cloves. Continue the layers alternately
until the pan is full, always putting the
sugar and apples together. Bake twenty
minutes. -
How AN Old Lady secured good Puddings. —
An old gentlewoman, who lived almost entirely on
puddings, told us it was a long time before she could
get them made uniforml}' good, till she made the
ifollowing rule : If the pudding was good, she let
the cook have the remainder of it ; if it was not,
she gave it to her lap-dog. But as soon as this
resolution was known, poor little Bow-wow seldom
got the sweet treat after.
JAM ROLLED PUDDING.
322. Make a paste with six ounces of
finely-chopped suet and three quarters of
THE FAMILY SAYE-ALL. 307
a pound of flour ; roll it out a quarter of an
inch thick. Spread it over with half a
pound of any kind of jam. Wet the edge
of the paste all round ; roll it up into the
form of a bolster ; press the edge to make it
adhere ; tie it in a cloth ; put it into a pan
of boiling water, without bending it, and
boil quickly for an hour and three quarters.
Turn out carefully, cut the pudding into
six pieces, and serve the cut side uppermost.
Marmalade, chopped apples, lemon juice,
and currants, may be used instead of jam
for a change.
Good Jam. — Crowd ten fashionably-dressed ladies
into one stage coach.
BOILED BATTER PUDDING.
323. Three eggs, one ounce of butter,
one .pint of milk, three tablespoonfuls of
flour, a little salt. Put the flour into a
basin, and add sufficient milk to moisten it ;
carefully rub down all the lumps with a
308 THE FAMILY SAVE-ALL.
spoon, tlien pour in the remainder of the
milk, and stir in the butter, which should
be previously melted ; keep beating the
mixture, add the eggs and a pinch of salt,
and when the batter is quite smooth, put
into a well-buttered basin, tie it down very
tightly, and put it into boiling water.
Move the basin about for a few minutes
after it is put into the water, to prevent the
flour settling in any part, and boil for one
hour and a quarter. This pudding may
also be boiled in a floured cloth that has
been wetted in hot water — it will then take
a few minutes less than when boiled in a
basin. Send these puddings very quickly
to table, and serve with sweet sauce, wine
sauce, stewed fruit, or jam of any kind.
When the latter is used, a little of it may
be placed round the dish in small quantities
as a garnish.
QuiN was at a small dinner party. There was a
delicious pudding, of which the master of the house
begged him to partake. A gentleman had just
THE FAMILY SAVE-ALL. 309
before helped himself to ai^ immense piece of it.
*' Pray," said Qiiin, looking first at the gentleman's
plate and then at the dish, "which is the pudding?"
BLACK-CAP PUDDING.
324. Make a thin light batter, and
just before it is poured into the cloth, stir
to it half a pound of currants, well cleaned
and dried. These will sink to the lower
part of the pudding and blacken the surface.
Boil it the usual time, and dish it with the
dark side uppermost. Send it to table with
a sweet sauce.
It is said that a Chinaman, no matter where he
finds himself, is never perplexed. He always has
his cue.
A PUDDING FOR A PRINCE.
325. Blanch six bitter, and two ounces
of sweet almonds, boil them twenty minutes
in the third of a pint of new milk, then
310 THE FAMILY SAVE-ALL.
pound them to a paste. When the milk is
nearly cold, add four well-beaten fresh eggs,
half a gill of thick cream, and two table-
spoonfuls of brandy ; rub six ounces of stale
sponge-cake to crumbs. Mix- these ingre-
dients well, and beat for ten minutes ; stir
in two ounces of sifted loaf sugar. Butter
a mould, stick it round in Vandykes with
dried cherries, pour in the mixture, tie it
over with writing paper spread with butter,
and steam over fast-boiling water for an
hour and three quarters. Serve with sauce.
A LADY made a complaint to Frederick the Great,
king of Prussia. "Your majesty," said she, "my
husband treats me badly." ''That is none of my
business," replied the king. " But he speaks ill
of 2/ow," said the lady, "That," he replied, "is
none of your business I"
COLLEGE PUDDING.
326. Four eggs, one pint of milk, a
little salt, flour to make a rather thin
batter, one dessertspoonful of dissolved
THE FAMILY S AYE-ALL. 311
carbonate of ammonia. Beat the yolks of
the eggs very light, add the salt, milk, and
flour. The batter must not be thick. Beat
the whole very hard for ten or fifteen min-
utes, then stir in gently the whites of the
egg, which should have been whisked very
dry. Do not beat the batter after the
whites are in, only stir it sufficiently to
incorporate them with it. Lastly, add the
ammonia. Butter well a cake mould or
iron pan, pour in the mixture, and bake it
in an oven about as hot as for bread. This
pudding is very nice with wine or lemon
sauce. Cream sauce may be served with it
if preferred.
RAILWAY PUDDING.
327. Flour, suet, sugar, currants, and
raisins, of each ten ounces ; grated potatoes
and carrots, together ten ounces; one nut-
meg and two ounces of candied orange peel,
312 THE FAMILY SAVE-ALL.
well mixed together, and boiled for several
hours. To be served with brandy sauce.
There exists in human nature a disposition to
murmur at the disappointments and calamities
incident to it, rather than to acknowledge with
gratitude the blessings by which they are more
than counterbalanced.
ENGLISH MOLASSES PUDDING.
328. A quarter pound of raw potatoes,
scraped, a quarter pound of raw carrots,
scraped, a quarter pound of currants, and
the same quantity, each, of suet chopped
fine, and flour; a little salt and allspice.
Mix all these well together, and make it
the consistence of a pudding for boiling by
stirring in molasses. About two tablespoon-
fuls will be enough, or it may require rather
more. This should be put into a greased
pudding mould and boiled two hours. It
may be served up either with or without
sweet sauce.
THE FAMILY SAVE-ALL. 313
For a man to make mere recreations his main
actions and grand employments, is full as foolish
and unreasonable as if he should make all his diet
of physic and sauces, and his whole garment of
nothing but fringes.
VICTORIA'S PUDDING.
329. Three ounces of stale French roll
in fine crumbs, two ounces of sweet almonds,
blanched and pounded, half an ounce of
ratafias, three ounces of loaf sugar, two
ounces of beef marrow, chopped, one ounce
of baked flour, half a pint of milk, and three
fresh eggs ; mix these ingredients, and beat
them briskly for ten minutes, then let it
stand in a cool place for an hour ; beat
again for ten minutes, put it into a mould
rubbed well with butter, and tastefully
stuck with dried cherries or raisins (stoned) ;
tie a cloth over, put it into plenty of boiling
water, and boil fast for two hours and a
half.
314 THE FAMILY SAVE-ALL.
AN EXCELLENT FAMILY PUDDING OF COLD
POTATOES, WITH EGGS, ETC.
330. Take some cold potatoes, bruise
them through a colander with a wooden
spoon; then beat up eggs with a pint of
good milk, and stir in the potatoes — the
proportion of eggs to potatoes should be four
eggs to six large or twelve middle-sized
potatoes ; sugar and season to taste ; bake
half an hour. A little peach marmalade, or
any kind of jam or preserves may be eaten
with it.
The proof of a pudding is in the eating ; the
proof of a woman is in making the pudding ; and
the proof of a man is in being able to appreciate
both.
A SAVORY OR SWEET DRIPPING PUDDING.
331. Six ounces of dripping to twelve
ounces of flour, half of the dripping to be
well rubbed into the flour, with a little salt ;
then, with water, work into a stiff* paste ;
roll it out thin, and add the remainder of
THE FAMILY SAVE- ALL. 31 S
the dripping by spreading it thinly over the
paste, then fold it over, and roll it out
again; repeat the process, and then work
into a round pudding ; put it into a basin ;
set it in boiling water, and continue to boil
for two hours. This may be eaten as a
sweet pudding, with jam, molasses, or sugar.
When, in a case of doubtful morality, you feel
disposed to ask, " Is there any harm in doing this ?"
pray answer it by asking yourself another, " Is
there any harm in letting it alone V
PUDDING OF CALF'S FEET.
332. Pick the meat from three well-
boiled and cleaned calf's feet ; chop it fine
with half a pound of fresh beef suet ; grate
the crumb of about half a pound of bread ;
shred some orange-peel, and some citron to
taste ; beat six eggs into a froth ; mix these
ingredients thoroughly together, and add a
wineglassful of brandy, and half a nutmeg
316 THE FAMILY SAVE-ALL.
grated ; boil in a cloth for three hours ;
serve with sweet sauce.
All the influence which women enjoy in society,
the wholesome restraint which they possess over
the passions of mankind, their power of cheering
us when old, depends so entirely upon their per-
sonal purity, that to insinuate a doubt of its real
value is wilfully to remove the broadest corner-
stone on which civil society rests, with all its bene-
fits and all its comforts.
TAPIOCA PUDDING.
333. Soak in a quart of water eight
tablespoonfuls of tapioca, until it is quite
soft ; then add five eggs well beaten, nutmeg
and wine or rose water, to your taste. It
needs no sauce, and may be made as sweet
as custard. The tapioca needs washing first
in cold water. Bake it in a buttered dish,
and have it out of the oven long enough to
be only warm when eaten.
Bishop Cumberland, being told by some of his
friends that he would wear himself out by intense
application, replied in the words of Bacon, " It is
better to wear out than rust out."
THE FAMILY SAVE- ALL. 317
SODA PUDDING.
334. Mix together four eggs, four tea-
cupfuls of flour, one of brown sugar, the
same quantity of butter, and a teaspoonful
of soda. Bake the pudding in a mould, and
serve it with wine sauce, which may be
made with milk, instead of water.
If thou bearest slight provocations with patience,
it shall be imputed unto thee for wisdom ; and if
thou wipest them from thy remembrance, thy heart
shall not reproach thee.
AMSTERDAM PUDDING.
335. Half a pound of sweet, and six
bitter almonds, blanched and pounded to a
paste, half a pound of fresh butter, beaten to
cream, half a pound of loaf sugar, clarified
by boiling in the juice of two oranges, a
quarter of a pound of raisins, stoned and
chopped, a quarter of a pound of mixed
candied peel, chopped, half a pound of sweet
20
3i8 THE FAMILY SAVE-ALL.
apples, chopped, a quarter .of a pound of
currants, washed and rubbed dry, half a
pound of orange marmalade, half a pint of
thick cream, a wineglassful of Schiedam,
and six fresh eggs well beaten. Mix the
almonds, butter, half of the sugar, the cream
and eggs, and beat till in a smooth, soft
paste. Mix all the fruit together ; add the
remainder of the sugar and the spirit. But-
ter a tin cake mould, and lay in the almond
mixture and fruit in alternate layers till all
is used up ; bake in a moderate oven about
two hours. Turn out carefully and serve,
hot or cold.
The arts of life, in a great measure, consist of
the saving and judicious use of waste matter. Paper
is merely the refuse linen, cotton, and tow of the
rags of society, the left-off clothes of the rich and
the poor. These rags are carefully collected and
after having served the inferior purpose of clothing
the body, they are made instrumental in adorning
the mind. They are translated from the temporal
to the spiritual sphere ; they are invested with hol3'
orders, and made to administer consolation to the
afflicted, and courage to the fearful.
THE FAMILY SAVE-ALL. 319
DIPLOMATIC PUDDING.
336. Put half a pint of cream, four
ounces of loaf sugar, and the grated rind of
a lemon mto an enamelled saucepan, and
place it over a gentle fire ; when nearly boil-
ing, stir in six ounces of crumbs of bread,
one ounce of flour, three ounces of beef-suet,
and one ounce of beef-marrow, chopped;
stir over the fire for ten minutes ; then turn
it into a basin to get cold. Stone and
mince two ounces of Muscadel raisins, chojD
two ounces of candied orange-peel, wash
and rub dry two ounces of currants and one
ounce of sultana raisins, beat four fresh
eggs; mix these ingredients together; add
the sixth part of a nutmeg, grated, a wine-
glassful of rum, and a wineglassful of orange
water ; beat the mixture for a quarter of an
hour, or longer. Butter a mould, stick it
fancifully with Muscadel raisins, put in the
pudding, tie it closely over, and boil rapidly
for two hours. Serve with the following
sauce in the dish : Dissolve three ounces of
320 THE FAMILY SAVE-ALL.
loaf sugar in the strained juice of two sweet
oranges ; boil till it becomes a thick syrup ;
then add three tablespoonfuls of rum.
Think. — Thought engenders thought. Place
one idea upon paper — another will follow it, and
still another, until you have written a page. You
cannot fathoiii your mind. There is a well of
thought there which has no bottom. The more
you draw from it the more clear and fruitful it will
be. If 3^ou neglect to think yourself, and use other
people's thoughts — giving them utterance only,
you will never know what you are capable of At
first your ideas may come out in lumps — homely
and shapeless ; but no matter, time and perseverance
will arrange and refine them. Learn to think and
3^ou will learn to write — the more you think the
better you express your ideas.
VERY GOOD OLD-FASHIONED BOILED
CUSTARD.
337. Throw into a pint and a half of
new milk the very thin rind of a fresh
lemon, and let it infuse for half an hour,
then simmer them together for a few min-
utes, and add four ounces and a half of
white sugar. Beat thoroughly eight fresh
eggs, mix with them another half pint of
THE FAMILY SAVE-ALL. 321
new milk ; stir the boiling milk quickly to
them, take out the lemon peel, and turn the
custard into a deep jug; set this over the
fire in a pan of boiling water, and keep the
custard stirred gently, but without ceasing,
until it begins to thicken, then move the
spoon rather more quickly, making it al-
ways touch the bottom of the jug, until the
mixture is brought to the point of boiling,
when it must be instantly taken from the
fire, or it will curdle in a moment. Pour it
into a bowl, and keep it stirred until nearly
cold, then add to it, by degrees, a wineglass-
ful of good brandy, and two ounces of
blanched almonds, cut into spikes ; or omit
these at pleasure. A few bitter ones bruised
can be boiled in the milk, instead of lemon
peel, when their flavor is preferred.
The art of Shopping. — "What's the price of
this article?" inquired a deaf old lady. ''Seven
shillings," said the draper. " Seventeen shillings !"
she exclaimed; ''I'll give you thirteen." "Seven
shillings," replied the honest tradesman, " is the
price of the article." "Oh! seven shillings," the
lady retorted ; "111 give you^ue."
322 THE FAMILY SAVE-ALL.
CUSTARD WITH RICE.
338. Boil some rice in milk, till quite
tender, with cinnamon and a very few bit-
ter almonds ; when cold, sweeten with pow-
dered sugar ; form a species of wall round a
glass dish, and pour a boiled custard in the
centre.
Gold is the only idol that is worshipped in all
lands without a temple, and by all sects without
hypocrisy.
TO ORNAMENT CUSTARDS.
339. Whisk, for an hour, the whites of
two eggs, together with two tablespoonfuls
of raspberry or red currant jelly ; lay it in
any form upon a custard, to imitate rock,
etc., and serve in a dish with cream round
it.
What fashionable game are the frogs fond of?
Croquet (croaky).
THE FAMILY SAVE-ALL. 323
BURNT CREAM.
340. Boil a pint of cream with some
lemon peel ; sweeten it with white sugar to
the taste ; beat the yolks of six eggs and
the whites of four, mix a tablespoonful of
flour with some cold cream, to a very
smooth paste, then stir it into the boiling
cream. Take care to add the eggs when
the cream is nearly cold. Put it over the
fire, stirring it all the time till a custard is
formed; then turn it out into a dish and
strew sifted sugar over it and brown it with
a salamander. To be eaten cold.
Men are born with two eyes and with but one
tongue, in order that they should see twice as much
as they say.
CUP CUSTARDS.
341. Boil some pieces of lemon peel, in
a pint of milk. Strain it, and when cold,
add four eggs well beaten, and sugar to the
324 THE FAMILY SAVE-ALL
taste. A little nutmeg and two or tliree
spoonfuls of wine may be added if approved.
Mix well, pour in cups, and be careful to
take them out of the oven as soon as they
are thick, as, if overdone, they will contain
whey.
SNOW BALLS.
342. Beat the whites of ten eggs till
very dry, then add very gradually one
pound of pulverized sugar, when the sugar
is thoroughly incorporated, add two or three
drops of essence of lemon. Have ready
some white paper, and with a spoon drop
the mixture in balls. Set them in a very
moderate oven, and as soon as they are
tinged with brown take them out.
APPLE CREAM.
343. Stew half a dozen tender apples,
mash them to a pulp ; whisk the whites i^i
THE FAMILY SAVE-ALL. 325
six eggs till they are very light, and as
Boon as the apples are cold, add them to the
eggs with five ounces of pulverized loaf
sugar. Whisk the whole till it will stand
up when placed on a dish. Serve it with
sweetened cream flavored with lemon,
vanilla, or wine.
Frederick the great, in surveying one evening
some of the advanced posts of his camp, discovered
a soldier endeavoring to pass the sentinel. His
majesty stopped him, and insisted on knowing
where he was going. " To tell you the truth,"
answered the soldier; '\your majesty has been so
worsted in all your attempts, that I was going to
desert." *' Were you?" answered the monarch;
" remain here but one week longer, and if fortune
does not mend in that time, I'll desert with you,
too."
ORANGE CREAM.
344. Take the juice of four Seville
oranges, paring the rind of one of them ex-
ceedingly fine. Put them into a pan with
one pint of water and eight ounces of sugar ;
beat the whites of five eggs, set it over the
326 THE FAMILY SAVE-ALL.
fire, and stir it one way till it grows thick
and white ; strain it through a gauze sieve,
stir it till it is cold ; then beat the yolks of
five eggs, exceedingly well, put it in your
pan with the cream, stir it over a slow fire
till it is ready to boil ; put it in a dish to
cool, and stir it till it is quite cold ; then
empty it into jelly glasses.
FROTHED ORANGE CREAM.
345. Make a pint of cream very sweet;
place it on the fire and let it boil. Put the
juice of a large orange into a small deep
glass, having previously steeped a bit of
orange peel in it for a short time. When
the cream is almost cold, pour it out of a
teapot on the orange juice, holding the tea-
pot as high up as possible.
THE FAMILY SAVE-ALL. 327
ORANGE CREAM FOR PUDDING.
346. Boil two ounces of loaf sugar and
two inches of the peel of a Seville orange
in half a gill of water, for ten minutes;
add the strained juice of a sweet orange,
and a table spoonful of rum. Boil fast for
three minutes, then beat it into a gill of
thick cream. It must be very smooth, and
beaten till nearly cold.
Boast not of thyself, for it shall bring contempt
upon thee. Neither deride another, for it is dan-
gerous.
LEMON CREAM.
347, To one pint of water, add the
juice of two lemons, or three if small ; the
peel of only two. Sweeten to taste. Add
to this, when over the fire, the whites of
six eggs well beaten, and when this thickens
a little, pour in the yolks, also well beaten,
and keep stirring the cream until sufficiently
thickened to prevent curdling. It is best to
328 THE FAMILY SAVE-ALL.
use an earthen pan. Fill your glasses with
this cream, and your dessert will be de-
licious as well as plentiful.
The times, at present, are very hard — but the
country is generally healthy. The only complaint
extensively prevalent, is a stricture of the chest.
CHOCOLATE CREAM.
348. Scrape fine a quarter of a pound
of the best chocolate, put to it as much
water as will dissolve it, put it in a marble
mortar, and beat it half an hour. Put in
as much fine sugar as will sweeten it, and
a pint and a half of cream ; mill it, and as
the froth rises lay it on a sieve. Put the
remainder of your cream in glasses, and lay
the frothed cream upon them.
The name, ChocolatSy is an Indian name, and is
compounded from aite, or atle, which in the Mexi-
can language signifies water — and from the sound
which the water wherein the chocolate is put makes,
as choco, choco, choco, when it is stirred in a cup
by an instrument called a molinet.
THE FAMILY SAVE-ALL. 329
MOCK CREAM.
349. Pour half a pint of boiling milk
on a teaspoonful of arrowroot well mixed
with a small quantity of the milk. Stir
the mixture well ; have the white of an
egg well beaten, and when about half cold
add it, and place the whole over a slow fire
until it nearly boils — then strain for use.
ANOTHER WAY TO MAKE MOCK CREAM.
350. Whisk the whites of three eggs
with the yolk of one ; stir them in a pint
of milk ; set it on the fire, and stir it until
it begins to boil. Take it off, and stir it
till it is only milk warm ; strain it, and
stand in a cold place.
Economy is the art of drawing in as much as
one can ; but it was never intended that young
ladies should "draw in," under the pretence of
avoiding a waiat !
330 THE FAMILY SAVE-ALL.
WHIPPED CREAM.
351. Sweeten with powdered sugar a
quart of cream, and add to it a lump of
sugar which has been rubbed upon the peels
of two lemons — or, flavor it with orange-
flower water, or any other agreeable essence.
Whisk the cream thoroughly in a large pan,
and as the froth rises take it ofl*, lay it upon
a sieve placed over another pan, and return
the cream which drains from the froth, till
all is whisked — then heap it upon a dish,
or put it into glasses. Garnish with thinly-
pared citron, cut into any fanciful shape,
and serve.
We follow the world in approving others ; but
go before it in approving ourselves.
MILANESE CREAM.
352. A pint of new milk and five
ounces of loaf sugar, boiled ; three quarters
of an ounce of isinglass, dissolved in a gill
THE FAMILY SAVE-ALL. 331
of water; the yolks of eight fresh eggs,
well beaten. Add the milk to the eggs
while hot, but not boiling. Stir over a
gentle fire till at boiling heat ; strain into a
basin; stir in the isinglass and a gill of
thick cream. Flavor with twenty-five drops
of any kind of essence, or with three table-
spoonfuls of Maraschino, Curacao, or rum.
Pour the mixture into a mould slightly
rubbed with the oil of sweet almonds, and
let it stand in a cool place till firmly set.
The pride of emptiness is an abomination ; and
to talk such, is the foolishness of folly. Neverthe-
less, it is the part of wisdom to bear with patience
their impertinence, and to pity their absurdity.
FLOATING ISLAND.
353. One quart of milk, and the
whites of three eggs. Sweeten the milk
to your taste, and to it add wine if
you prefer it. Then whisk the whites of
the eggs to a dry froth, and to every egg
332 THE FAMILY SAYE-ALL.
add one teaspoonful of currant, quince, or
any kind of jelly you choose ; add also one
teaspoonful of white sugar to each white.
Pile the froth upon the milk, and serve it
soon, as tliQ whites will fall.
When a malignant man strikes at the great
benefactors of his race, he deserves, like the Indian
who madly fired his arrow at the sun, to be smitten
with the curse of blindness.
CREAM TRIFLE.
354. Put into a shallow dish half a
pint of w^hite wine, the peel of a lemon
rubbed in sugar and scraped, a pint and a
half of cream, and a quarter of a pound of
powdered loaf sugar. Whisk the whole
together in a dish, and take off the froth
as it rises. Have ready a glass dish,
in which are six sponge biscuits, twelve
ratafias, and six macaroons steeped in wine.
Pour a boiled custard over the biscuits, then
cover the whole with the whisked cream.
THE FAMILY SAYE-ALL. 333
Not many years ago, the commander of a Rus-
sian exploring expedition in the Arctic seas, coming
on the coast of a remote and solitary island, was
proceeding, as a matter of course, to take posses-
sion in the name of the Czar. When, lo 1 a sharp-
built little sloop, of some sixty tons, made her
appearance round a point of the island, and hailed
him, asking if he wanted a pilot !
BLANC MANGE, A-LA-FRANCAISE.
355. Blanch one pound of sweet and
^twenty bitter almonds, drain them on a
sieve, and afterward dry them by rubbing
them in a napkin. Pound them in a
mortar, moistening them from time to time
with half a teaspoonful of water, to prevent
their oiling. When they are pounded as
fine as possible, take them out of the mortar
and put them into a pan ; then with a silver
spoon beat up the almonds gradually with
half a pint of filtered water. After this,
spread a napkin over an oval dish, and put
the almonds upon it; then gather up the
corners of the napkin, and wring it very
21
334 THE FAMILY SAYE-ALL.
tight, to press out all the milk from the
almonds. Put into this milk twelve ounces
of crystallized sugar, broken into small
pieces. When the sugar is dissolved, pass
the whole through a napkin, and add to it
one ounce of clarified isinglass, made rather
warm. When the whole is well incorpo-
rated, pour into the mould, which should be
previously iced. The blanc mange will be
ready to serve in two hours.
Cato informs us that he never repented but of
two things J and the one was, that he went a journey
by sea, when he might have gone by land.
BLANC MANGE.
356. Have ready the following ingre-
dients, and proceed as directed : One ounce
of the best isinglass, five ounces of loaf
sugar, two inches of stick vanilla, two
inches of cinnamon, a pint of new milk, a
gill of rich cream, ten bitter and two ounces
THE FAMILY SAVE-ALL. 335
of sweet almonds. Blanch the almonds and
pound them to a paste. Add by degrees,
while pounding, the third of a pint of cold
water. Let it stand for two hours, then
strain off the liquid. Put the milk, sugar,
cinnamon, and vanilla, into an enamelled
saucepan, and boil slowly till the sugar is
dissolved — then stir in the isinglass When
that is dissolved, strain into a basin, and
stir in the milk of almonds and the cream.
When cool, pour the mixture into a mould,
and let it remain in a cold place till firmly
set, or put it on ice for an hour.
BLANC MANGE, DUTCH.
357. Put an ounce of isinglass into
half a pint of boiling water, and boil it till
dissolved, with the peel of a small lemon.
Beat up the yolks of three eggs in half a
pint of sherry, and when thoroughly mixed,
put it to the isinglass, with three ounces of
336 THE FAMILY SAVE-ALL.
sugar. Mix the whole well together, and
boil it for a few minutes — then strain it
through a hair sieve. Stir till nearly cold,
and turn it into shapes.
How many lavish out their time and discourse
in meddling with other men's matters that nothing
concern them 1 How many grossly abuse their time
in speaking too freely of persons, when they should
only speak of things !
LEMON SPONGE.
358. Boil half an ounce of isinglass in
a pint of cold water until it is perfectly
dissolved ; then add the juice of a lemon,
and sugar. When cold, and before it
jellies, add the whites of two eggs, and
beat the mixture until it is well frothed.
When it begins to harden, put it into a
mould.
When we hear men boast of their own talents,
we incline to think that their talents should be
reckoned as tlie East Indians reckon rupees — by
the lack!
THE FAMILY SAVE-ALL. 337
CAKES, BREAKFAST ROLLS,
AND TEA CAKES.
JERSEY WAFFLES.
359. Two pounds of flour, one quart
of milk, four eggs well beaten, and two
ounces of melted butter. Beat the eggs,
stir in the milk and butter, then add the
flour. Beat the batter till quite smooth,
then add yeast sufficient to make it rise.
RICE WAFFLES.
360. Boil two gills of rice till soft, mix
with it three gills of flour, a little salt, two
ounces of melted butter, two eggs well
beaten, and as much milk as will make a
thick batter. Beat it till light, and bake in
waffle irons.
A Slight Mistake. — Many years ago a Ham-
burg merchant wrote to his correspondent at Lisbon
and requested him, among other commissions, to
338 THE FAMILY SAYE-ALL.
send one or two monkeys. The letter was written
in the Italian, in which language o signifies or.
The o coming between the numerals 1 and 2, his
friend read 102. He therefore sent by the first
vessel 84 monkeys, and excused himself in his letter
by saying that he could find no more ; but that he
would not fail to let him have the others at the first
opportunity.
WAFFLES.
361. To a pound and a half of flour,
add a quarter of a pound of melted butter,
two or three teaspoonfuls of good yeast,
three eggs well beaten, and, if the yeast is
not salt enough, add a little salt. Let it
rise, and bake in waffle irons. Be careful
to grease the irons thoroughly, and bake
the cakes a rich brown. Some prefer to
raise the batter by adding soda and sour
milk, in that case there is no need of yeast.
There are three things which a good wife should
resemble, and yet those three things she should not
resemble. She should be like a town clock — keep
time and regularity. She should not be like a town
clock — speak so loud that all the town maj^ hear
her. She should be like a snail — prudent, and
THE FAMILY SAVE-ALL. 339
keep within lier own house. She should not be like
a snail — carry all she has upon her back. She
should be like an echo — speak when spoken to. She
should not be like an echo — determined always to
have the last word.
aUICK WAFFLES.
362. Make a batter of the yellow of
three eggs, half a cup of melted butter, one
quart of milk, and as much flour as will
thicken it, then add half a pint of sour
milk, in which is dissolved one teaspoonful
of soda and two of cream of tartar. Put in
the whites of the egg well beaten, and bake
immediately.
Sydney Smith was once looking through the hot-
house of a lady who was proud of her flowers, and
used, not very accurately, a profusion of botanical
names. " Madam," said he, "have you the Septen-
nis psoriasis V^ "No," said she; "I had it last
year, and I gave it to the Archbishop of Canter-
bury; it came out beautifully in the spring." Sep-
tennis psoriasis is the medical name for the seven
years' itch.
340 THE FAMILY SAVE-ALL.
WAFFLES WITHOUT YEAST.
363. Three eggs, one pint of milk, one
teaspoonful of butter, and as much flour
as will make a batter. Beat the yolks and
whites separately. Melt the butter, and while
lukewarm, stir it into the milk. Whisk the
yolks very light, add to the milk and flour
alternately, beat it well, lastly stir in the
whites, which must be whisked very dry.
The batter should not be beaten after the
whites are in. Grease your waffle irons
after having heated them, fill them nearly
full of the batter, close them and place
them over the fire — turn the irons so as to
bake the waffles on both sides — when done
take it out and butter it. These must be
baked the moment they are mixed.
Liberality and generosity of feeling are the
surest test of a gentleman.
THE FAMILY SAVE-ALL. 341
WAFERS.
364. A quarter of a pound of butter,
one pound of flour, four eggs, a pinch of
salt, one teaspoonful of cinnamon. Make
these ingredients into a batter with milk.
Heat your wafer irons, grease them well
with butter, and as soon as the wafers are
baked they should be rolled. Sift sugar
over them.
MUFFINS, No. 1.
365. One quart of milk, four eggs, a
little salt, and a tablespoonful of melted
butter. Beat the yolks of the eggs, add the
milk, salt, and butter, and as much flour as
will make a batter, then add yeast enough to
make it rise. Beat the whites to a froth,
and stir them in at the last. As soon as
the batter is light, grease your muffin rings,
fill them a little more than half full, and
bake rather slowly.
342 THE FAMILY SAVE-ALL.
MUFFINS, No. 2.
366. One quart of milk, five eggs, one
tablespoonful of good yeast ; if home made,
three or four tablespoonfuls. A lump of
butter, the size of a walnut, and enough
flour to form a stiff batter. Set them to
rise, and when light, bake them in rings.
TOTTENHAM MUFFINS.
367. One quart of flour, three eggs, one
gill of yeast, a tablespoonful of butter, salt
to taste, and milk suflicient to form a batter.
Place the butter near the fire, where it may
dissolve, but not get hot. Beat the eggs till
they are thick, add them to the flour, with
as much milk as will make a thick batter ;
stir in the melted butter and salt. Lastly a
gill of yeast. Bake in muffin rings.
A LADY, who was in the habit of spending a large
portion of her time in the society of her neighbors,
liappened one day to be taken ill, and sent her hus-
THE FAMILY SAVE-ALL. 343
band in great haste for a physician. The husband
ran a few yards, but suddenly turned back, exclaim-
ing : " My dear, where shall I find you when I come
back f"
WATER MUFFINS.
368. One quart of wheat flour made
into a stiff batter with water, a little salt,
and a teaspoonful of soda dissolved. Beat the
batter until it will not adhere to the spoon
or ladle. Bake in muffin rings.
On the arrival of an emigrant ship, an Irishman
hearing the gun fired from a battery at sunset, in-
quired of one of the sailors what that was. " What's
that? Why that's sunset 1" was the contemptu-
ous reply. " Sunset," exclaimed Paddy, with dis-
tended e3^es. " Sunset ! oh, and does the sun go
down in this country with such a clap as that ?"
SALLY LUNN, WITH SUGAR.
369. One quart of flour, two ounces of
butter, two ounces of brown sugar, two eggs,
two tablespoonfuls of yeast, a small quantity
344 THE FAMILY SAVE-ALL.
caraway seed and cinuamoii. and about half
a pint of milk. Warm the milk, the butter,
and sugar ; mix as for bread, but much
softer. Butter a pan, and let the dough rise
in it, without working over it. Allow it
three hours to rise. Bake it forty minutes.
To be served hot, and buttered when eaten.
SALLY LTJNN, No. 1.
370. A quarter of a pound of butter, a
pound of Hour, two eggs, salt to taste, half a
gill of yeast, with milk enough to make a soft
dough. Cut up the butter and warm it in a
little milk ; when the milk is lukewarm, stir
it into the flour, with eggs beaten light, and
the yeast. Butter your cake mould, and
set it near the fire to rise. When perfectly
light, bake it in a moderate oven. It is
always eaten hot.
THE FAMILY SAVE-ALL. 345
SALLY LUNN, No. 2.
371. Sift into a pan, one and a half
pounds of flour ; make a hole in the middle
of it, and pour in two ounces of butter,
warmed in a pint of sweet milk, a saltspoon-
ful of salt, two eggs, well beaten, and two
tablespoonfuls of the best brewer s yeast.
Mix the flour well with the other ingredi-
ents, and bake it in a turban form, or
bread pan well greased. It requires to be
put to rise at three o'clock, in order to bake
it at seven o'clock.
SALLY LUNN, No. 3.
372. A quarter of a pound of butter, a
pound of flour, two eggs, salt to taste, half a
gill of yeast, and milk to make a soft dough.
Cut up the butter and warm it in a little
milk ; when the milk is lukewarn, stir it
into the flour, with the eggs beaten light,
and the yeast. Butter your cake mould,
and set it near the fire to rise. When per-
346 THE FAMILY SAVE-ALL.
fectly light bake it in a moderate oven. It
is always eaten hot.
Faults. — As there are some faults that have been
termed faults on the right side, so there are some
errors that might be denominated errors on the safe
side. Thus, we seldom regret having been too mild,
too cautious, or too humble ; but we often repent
having been too violent, too precipitate, or too
proud
RICE BATTER CAKES.
373. Take a pint of boiled rice, mash
it well, add three well beaten eggs, a quart
of milk, a little salt, and enough flour to
form a batter. Add a teacupful of home
made yeast. When light, bake on a griddle.
CRUMPETS, OR FLANNEL CAKES.
374. One pint of milk, one egg, a tea-
spoonful of butter, salt to taste, half a gill
of yeast, as much wheat flour as will form a
batter. Warm the milk and butter to-
THE FAMILY SAVE-ALL. 347
gether, it should be lukewarm but not hot,
beat up the egg and add to it with the salt,
then flour enough to form a batter; lastly
the yeast. Set it to rise, and when light,
grease your bake-iron and bake them like
buckwheat cakes.
Gray Hair. — The sedentary, the studious, the
debilitated, and the sickly, are, with very lew ex-
ceptions, those who are earliest visited with gray
hair. The agricultural laborer, the seaman, and
all whose employment consists of or involves ex-
ercise in the open air, are those whose hair latest
affords signs that the last process has commenced,
that the fluids have begun to be absorbed, and the
textures dried up and withered. All whose em-
ployment renders much sitting necessar}^ and lit-
tle or no exercise possible ; all who, from whatever
cause, have least determination ; particularly if to-
ward the head, are the persons most liable to carr}^
gray heirs. It is well known that mental emotions
and violent passions have, in a night, made the hair
gray. These instances are in the same way to he
understood and explained. They are owing to the
increased determination of the blood stimulating
the absorbents into preternatural activitj^ and
causing them to take up the coloring matter of the
hair.
348 THE FAMILY SAVE-ALL.
GRIDDLE CAKES.
375. Mix a quart of flour, some good
buttermilk or sour milk, a teaspoonful of
soda dissolved, two eggs well beaten into a
batter. Bake immediately and serve.
FLANNEL CAKES.
376. One quart of milk, three eggs, the
yolks and whites beaten separately, a little
salt, a small piece of butter melted, and as
much flour as will make a batter. Stir the
whites into the batter just before baking.
If sour milk, with soda, is'used, no butter is
needed.
WHARTON FLANNEL CAKES.
377. One quart of milk, four eggs well
beaten, a little salt, a teaspoonful of soda
THE FAMILY SAVE-ALL. 349
dissolved. Stir in enough flour to form a
thin batter. Bake on a griddle.
Man in his civilized state is supposed to eat more
than a thousand times in every year of his life.
BUCKWHEAT CAKES WITHOUT YEAST.
378. To one quart of lukewarm water
add as much buckwheat meal as will make
a batter of the proper thickness. Add to
this a little salt, a teaspoonful of soda dis-
solved, and a teaspoonful of tartaric acid
dissolved in a half a cup of water. When
the latter is ready, put in the acid and beat
the batter well, then stir in the soda, and
bake immediately.
The poorer a man is the more he pays for what
he uses — as Franklin very justly observed, necessity
never made a good bargain. The smaller the quan-
tity we purchase, the larger the profit charged for
it.
22
^^6 THE FAMILY SAYE-ALL.
BREAD CAKES.
379. One pint of bread crumbs, four
eggs, half a teaspoonful of- soda, one tea-
spoonful cream of tartar, one quart of boil-
ing milk. Pour the milk over the bread
crumbs, and when soft, add the soda, cream
of tartar, and yolks of the eggs, well beaten ;
let it stand until you are ready to bake, and
then add the whites of the eggs, beaten.
Corn cake may be made as above, using
meal instead of bread crumbs.
Bread is the staff of life, they say,
And be it also spoken,
Bread won't support a man a day,
Unless it first be broken.
FIVE MINUTE BUCKWHEAT CAKES.
380. Three pints of buckwheat, one
teaspoonful of soda, dissolved in water
enough to make a batter. When mixed,
add one teaspoonful of tartaric acid dissolved
in a little warm water. Bake immediately.
THE FAMILY SAVE- ALL. 351
Good nature must be a qualification peculiar to
those nations who speak the English language, as
it is remarkable that there is no term for it in any
other lanofuaare.
RYE BATTER CAKES.
381. Beat the yolks of two eggs very
light ; stir them into a quart of milk ; add a
little salt, and enough rye flour to form a
batter. Beat the whole very hard a quarter
of an hour. Beat the whites of the eggs to
a dry froth ; stir them gently into the bat-
ter, and bake immediately on a griddle.
RYE CAKES.
382. One cup of rye flour, one of Indian
meal, and one of wheat. Mix all to a bat-
ter with cold w^ater or milk, add a little salt,
a tablespoonful of molasses. Stir in enough
352 THE FAMILY SAVE-ALL.
good yeast to make it rise. Just before
baking add an egg, well beaten. Grease
your cake pans, drop in the batter, and
bake a nice brown. Serve them hot.
Master. — Thomas, can you tell me the meaning
of the word " deride ?"
Thomas. — Yes sir ; it means to ride down hill.
BREAKFAST CAKES.
383. Take three pounds of flour, mix
with it as much warm water as will form a
very thick batter, and yeast enough to make
it rise. This should be done over night.
In the morning, stir into the batter an ounce
of melted butter, and add a little flour so as
to form a very soft dough, make it out into
small rolls, taking care to handle it as little
as possible. Let it stand till light^ and bake
in a rather quick oven.
THE FAMILY SAVE-ALL. 353
BREAKFAST ROLLS.
384. Mix or rub well into three pints
of flour, a piece of butter the size of an egg,
with two full teaspo©nfuls of cream of tartar,
one small teasponful of bicarbonate of soda
dissolved in a little milk, some salt, add
enough milk to make it a very thick batter.
Grease your tins and bake them in a quick
oven, a rich brown color.
Old Charles Matthews, in his entertainment
entitled "At Home," used to tell a story of pulling
up at a roadside inn, and interrogating the waiter
as to what he could have for dinner. " Any hot
joint?" inquired the traveller. '''No, sir, no hot
joint, sir." "Any cold one?" "Cold one, sir?
is (J, sir, no cold one, sir." " Can you broil me a
fowl?" "Fowl, sir? No, sir, no fowl, sir." "No
fowl, and in a country inn !" exclaimed Matthews.
" Let me have some eggs and bacon." " Eggs and
bacon, sir ?" said the waiter ; "no eggs and bacon,
sir." "Confound it I" at length said the hungrj
traveller, " what have you got in the house ?" " An
execution, sir," was the prompt response of the
doleful waiter.
354 THE FAMILY SAVE-ALL,
ENGLISH BREAKFAST ROLLS.
85. Make a soft dough of flour, rich
buttermilk, a little soda dissolved in cold
milk, a couple of eggs beaten light. Roll
out the dough and bake in cake pans, in a
tolerably hot oven.
A Melancholy Truism. — In these days half our
diseases come from the neglect of our body in the
overwork of the brain. In this railway age the
wear and tear of labor and intellect go on without
pause or self-pity. We live longer than our fore-
fathers, but we suffer more than a thousand artifi-
cial anxieties and cares. They fatigued only the
muscles, we exhaust the finer strength of the nerves ;
and, when we send impatiently to the doctor, it is
ten to one but what he finds the acute complaint,
which is all that we perceive, connected with some
chronic mental irritation, or some unwholesome in-
veteracy of habit. — Sir Bulwer Lytton.
NEW YORK BREAKFAST ROLLS.
386. Incorporate well two teaspoonfuls
of cream of tartar, and one tablespoonful of
lard, with one quart of flour, dissolve a small
teaspoonful of bicarbonate of soda, and mix
THE FAMILY SAVE-ALL. 355
the whole together with cold sweet milk.
Bake immediately.
A YOUNG Irish servant, travelling on board a
steamer, had the ill luck to lose the " recommenda-
tion" which had been given her on leaving her last
place. She brought, however, the accompanying
ticket, some one had written for her, and which she
presented when applying for a situation ; " this is
to certify that Kathleen O'Brian had a good charac-
ter when she left Albany, but she lost it soon after-
ward P^
POTATO ROLLS.
387. Two pounds of flour, a quarter of
a pound of butter or good lard, four potatoes,
one eg^, and a teacupful of yeast. Rub the
butter and flour together, add the potatoes,
which must be boiled and finely mashed,
the eggs well beaten, and a little salt. Mix
the whole with milk and a teacupful of good
yeast. When light, roll it out as lightly as
possible, cut it into cakes about half an inch
thick, and bake them in a moderately hot
oven.
356 THE FAMILY SAVE-ALL.
The following instructions are said to have been
given by Lord Palmerston to a Foreign Office Clerk,
for answering a letter: '' Tell him — 1st, we'll see;
2d, to use blacker ink ; 3d, to round his letters j and
4tli, that there is no /i in exorbitant."
BREAD NUTS, OR PULLED BREAD.
388. Take the crust off a new loaf
while warm, and pull the crumb into rough
pieces, measuring about two inches each
way; lay them on a sheet of paper, and
bake in a slow oven till crisp through, and
of a golden brown color.
Murmur not therefore at the dispensation of God,
but correct thine own heart ; neither say within thy-
self, if I had wealth, or power, or leisure, I should
be happy ; for know, they al]^ of them bring their
several possessors their peculiar inconveniences.
BUTTERMILK SHORT CAKES.
389. One pound' of flour, into which
rub a quarter of a pound of butter. Dissolve
a teaspoonful of soda into a pint of butter-
THE FAMILY SAVE-ALL. 357
milk or thick milk. Stir into this one egg
well beaten, and then pour it on the flour
and butter. If this should not be sufficient
to form a moderately stiff dough, add more
buttermilk. EoU out into cakes and bake
them a nice brown.
The following is Aunt Deborah's description of
her milkman. He is the meanest fellow in the
world. He skims his milk on the top, and then
turns it over and skims it at the bottom.
MARYLAND BISCXTITS.
390. One pound of flour, one ounce of
butter, as much luke-warm milk as will wet
the flour. Salt just to taste. Rub the but-
ter and flour together thoroughly, add the
salt, and lastly just enough milk to form a
very stiff dough ; knead the dough, .then
pound it with a rolling-pin. Break the
dough in pieces, pound and knead it again,
and so on for two or three hours. It will be
very smooth and light when kneaded suffi-
358 THE FAMILY SAVE- ALL.
ciently. Make it out in small biscuits and
bake in a moderate oven.
The wise man feeleth his imperfections, and is
humbled ; he laboreth in vain for his own approba-
tion ; but the fool peepeth in the shallow stream of
his own mind, and is pleased with the pebbles which
he seeth at the bottom ; he bringeth them up, and
showeth them as pearls ; and with the applause of
his brethren deliffhteth he himself
MILK BISCUITS.
391. A quarter of a pound of butter,
one quart of milk, one gill of yeast, as much
flour as will form the dough, a little salt.
Stir flour into the milk so as to form a very
thick batter, and add the yeast, this is called
a sponge. This should be done in the even-
ing; in the morning cut up the butter, and
set it near the fire where it will dissolve,
but not get hot; pour the melted butter into
the sponge, then stir in enough flour to form
a dough, knead it well and stand it away to
rise. As soon as it is perfectly light, butter
your tins, make out the dough in small
THE FAMILY SAVE-ALL. 369
cakes, and let them rise. When they are
light, bake them in a very quick oven, take
them out, wash the tops over with water,
and send them to the table hot.
" Sally, what time do you folks dine ?" " As
soon as you goes away, sir,^^ them's misuses' orders."
CRACKNELS.
392. To a pint of rich milk, put about
two ounces of butter and a good spoonful of
yeast. Make it just warm, and mix into it
as much fine flour as will make it a light
dough ; roll it out very thin, and cut it into
long pieces two inches broad. Prick them
well, and bake them in a slow oven upon
tin plates.
Refuse the favors of a mercenary man, the}^ will
be a snare unto thee ; thou shalt never be quit of
the obligation.
360 THE FAMILY SAVE-ALL.
ENGLISH BUTTERMILK CAKES.
393. To a quart of flour, add a pint of
buttermilk and a teaspoonful of salt, diss/rfve
a dessertspoonful of soda in a little warm
water, and stir it into the milk, which pour
upon the flour while foaming. Beat all well
together, adding flour enough to make a
smooth dough. Roll it out, divide it into
cake with a paste cutter, and bake it in a
quick oven for fifteen or twenty minutes.
A PRAGMATICAL young fellow, sitting at the table
over against the learned John Scott, afterward Lord
Eldon, asked him, what difference there was between
Scott and Sot? "Just the breadth of the table,"
answered the other.
CREAM CRACKERS.
394. One pint of cream and six eggs,
with flour sufiicient to form a stifi" dough.
Beat the eggs very light, mix all the ingredi-
ents together, and pound the dough for at
least half an hour. If the cream is sour,
THE FAMILY SAVE ALL. 361
add a little soda dissolved in some of the
cream.
TEA BISCUITS.
395. Into three pounds of flour, rub a
quarter of a pound of butter, one teaspoonful
of cream of tartar, and a little salt, dissolve
one spoonful of bicarbonate of soda in a little
milk. Stir this into the flour and butter,
add the soda, then a little milk so as to form
a rather soft dough. Roll it out in sheets
about half an inch thick, cut into cakes and
bake in a quick oven.
At Leyburn there was painted over a shop door,
** Bride cakes, and Funeral biscuits."
PONE, No. 1.
396. Pour as much boiling water on a
pint of Indian meal as will thoroughly wet
it. While hot, put in two ounces of butter
362 THE FAMILY SAVE-ALL.
and a little salt, mix all well together.
Beat three eggs very light, and add them to
the Indian meal when it is cool. Then stir
in enough milk to make a rather thick bat-
ter. Beat it well, grease your pans, and
bake immediately.
PONE, No. 2.
397. Pour boiling water on one quart
of Indian meal, add to this two ounces of
butter. Make it into a stiff batter. Put in
a teacupful of good homemade yeast. Beat
it well. Set it to rise, and when light,
grease your pans, pour in the batter, and
bake in a moderate oven.
INDIAN PONE, No. 1.
398. Scald one quart of Indian meal,
with one quart of boiling milk, in which
two ounces of butter have been melted.
THE FAMILY SAVE-ALL. 363
When lukewarm, add two eggs well beaten,
and a little salt. Grease your pans well,
make a thin cake, let it stand two hours to
rise ; after it is light, bake in a slow oven.
INDIAN PONE, No. 2.
399. One quart of Indian meal, one
pint of wheat flour, two teaspoonfuls of
cream of tartar, one teaspoonful of bicarbo-
nate of soda dissolved. Beat three eggs, add
to them two tablespoonfuls of sugar, mix all
the ingredients together with one quart of
milk. Bake in shallow pans, in a moderate
oven. They should be brown when done.
INDIAN PONE, No. 3.
400. One quart of Indian meal, one
pint of wheat flour, two teaspoonfuls of
cream of tartar, one teaspoonful of bicarbo-
nate of soda, dissolved. Beat three eggs, add
364 THE FAMILY SAVE-ALL.
to them two tablespoonfuls of sugar. Mix
all the ingredients together, with one quart
of milk. Bake in shallow pans, in a mode-
rate oven.
" Man that begins the world late can hardly grow
a ver}^ rich man ; as bees that swarm late get no
great store of honey."
CORN GRIDDLE CAKES.
401. Almost every one is interested
now in knowing how to make corn cakes
most palatable, since much of it will be
used in these straitened times. The follow-
ing is said to be an excellent receipt.
Scald at night half the quantity of meal
you are going to use ; mix the other with
cold water, having it the consistency of
thick batter. Add a little salt, and set it
to rise. It will need no yeast. In the
morning, the cakes will be light and crisp.
Skimmings, where meat has been boiled, is
best for frying them with. Fry slowly.
TM FAMILY SAVE-ALL. 365
When the fatherless call upon thee, when the
widow's heart is sunk, and she imploreth th}^
assistance with tears of sorrow, O pity her afflic-
tion, and extend thy hand to those who have none
to help them.
INDIAN-AND-WHEAT BATTER CAKES.
402. Use rather less Indian chan wheat
flour, two eggs, well beaten, some thick or
sour milk, with a teaspoonful of soda dis-
solved in it. Add a little salt. The batter
should be thin enough to spread of itself
on the griddle. Bake the cakes as soon as
the batter is mixed.
A LAZY, over-fed lad, returning from dinner to
his work, was asked by his master "if he had no
other motion than that." " Yes," replied the youth,
"but it^s slower P^
INDIAN SLAPPERS.
403. One pint of Indian meal, one
gill of boiling milk, one teaspoonful of
butter, salt just to taste, one gill of wheat
23
366 THE FAMILY SAVE-ALL.
flour, two eggs, one gill of yeast, and milk
sufficient to make a batter. Cut up the
butter in the Indian meal, and add the salt,
then stir into it the gill of boiling milk.
Beat the eggs, and when the meal is cool,
add them and the wheat flour to it, with as
much milk as will form a batter. Then add
the yeast. When the batter is light, grease
your griddle, and bake them as buckwheat
cakes.
Some persons can be everywhere at home — others
can sit musinglj^ at home and be everywhere.
INDIAN MEAL BREAKFAST CAKES.
404. One quart of Indian meal, two
eggs, a teaspoonful of dissolved salaeratus,
half an ounce of butter, salt to taste, milk
sufficient to make a thick batter. Beat the
eggs very thick and light. Cut up the
butter in the meal, then pour over it
enough boiling water to wet it. When it
THE FAMILY SAVE- ALL. 367
is cool, add the eggs and salt, pour the
dissolved saloBratus into the milk, and add
as much milk as will make it into a thick
])atter. Butter square tin pans, fill them
but about two thirds, and bake in a quick
oven. When done, cut them into squares
and serve hot.
An English Judge, being asked what contributed
most to success at the bar, replied, " Some succeed
by great talent, some by a miracle, but the majority
by commencing without a shilling,"
CORN CAKES.
405. Take one pint of corn meal, one
quart of sour milk, four eggs, well beaten,
two tablespoonfuls of sugar, and soda
enough to sweeten the milk. Mix all
well together, and bake in pans. To have
any corn cake, with eggs, light, the eggs
must be well beaten. When salgeratus is
used, it is always desirable to dissolve it
thoroughly before adding it to any prepara-
tion of corn meal.
368 THE FAMILY SAVE-ALL.
"Why is love like a 'tatoe?" said Jane
To the gardener, Pat, who was working hard b}^ ;
" Faith, Miss," replied Padd}-, "the reason is plain,
They're indigenous ijlants, and both shoot from
the eyeP^
CORN BREAD, No. 1.
406. One pint of milk, one pint of
corn meal, two eggs, two tablespoonfuls of
melted butter, a little salt, and one tea-
spoonful of soda, dissolved in a little milk.
Mix together, and bake in pans for about
half an hour.
" What is the chief use of bread ?" asked an
examiner at a school examination. ** The chief use
of bread," answered a contemplative urchin, ai>
parently aroused by the simplicity of the inquiry,
** is to spread butter and molasses upon /"
CORN BREAD, No. 2.
407. Dissolve one tablespoonful of
butter in three pints of boiling milk. Into
this stir one quart of Indian meal. When
cool, add half a pint of wheat flour, a little
THE FAMILY SAYE-ALL. 369
sugar, some salt, and two eggs, well beaten.
Mix well together, and bake on well but-
tered tins.
" Why don't you wheel that barrow of coal, Ned?
it's not a very hard job, for there's an inclined plane
to relieve 3^011?" '*Ah," replied Ned, "the plane
may be inclined, but hang me if I am !"
WHEAT-AND-INDIAN BREAD.
408. Scald two quarts of Indian meal
with boiling water. When sufficiently
cooled, add a teaspoonful of salt, half a
pint of good yeast, and half a teacupful
of molasses. Knead into it sufficient wheat
flour to form a dough. Set it to rise.
Make it into loaves. Let it rise the second
time, and bake in a moderate oven.
INDIAN BREAD.
409. To one quart of buttermilk,
slightly warmed, put a teaspoonful of soda,
370 THE FAMILY SAVE-ALL.
dissolved, two eggs, well beaten, a little
salt, and a tablespoonful of melted butter.
Stir into this as much Indian meal as
will make a thick batter, beat it for a
few minutes, grease your pans, and bake
quickly.
Speak not but what may benefit others or your-
self. Avoid triflino^ conversation.
HOE CAKE.
410. Pour boiling water on a quart of
Indian meal, stir in a spoonful of butter or
lard, and a little salt. Let the dough be
stiff. Knead or work it for ten minutes.
Bake it on a board before the fire, slowly.
When nicely brown on one side, turn it by
running a thread between the cake and the
board, return it to the fire, and bake the
other side.
THE FAMILY SAVE-ALL. 371
JOHNNY CAKE.
4-11. Three cups of Indian meal, one
cup of flour, one third of a cup of
molasses, and a little salt. Mix the whole
with buttermilk, or sour milk, with a
teaspoonful of soda dissolved in it. The
batter should be rather stijff. Bake in a
quick oven.
INDIAN MUFFINS.
412. One pint and a half of Indian
meal, a handful of wheat flour, four ounces
of melted butter, a little salt, four eggs,
well beaten, one quart of milk. Mix all
together, and beat very 'hard for ten or
fifteen minutes. Bake in rings.
SMALL POUND CAKES.
413. One pound of butter, one pound
of sugar, one pound of flour, ten eggs, a
372 THE FAMILY SAVE-ALL.
gill of brandy. Beat the butter and sugar
very light; whisk the egg yolks and whites
together till they are thick, and add them
to the butter and sugar. Stir in the flour
gradually. Add the brandy, and beat the
whole several minutes. Butter small round
pans, fill them only about half full, to allow
for swelling, and bake in a moderate oven.
A few dried currants, washed and floured,
may be stirred into the batter.
MOLASSES POUND CAKE.
414-. The ingredients are — one pound
and a half of butter, four eggs, one pint of
molasses, half a pound of sugar, one pint
of milk, one tablespoonful of pearl ash — cin-
namon, cloves, nutmeg, to your liking —
and one gill of brandy. To be mixed
the same thickness as pound cake batter.
"It is profitable," says Seneca, "to set some
keeper over one's self — to have somebody in our
THE FAMILY SAVE-ALL. 373
eye whom we may suppose to be present and privy
to our very thoughts ; to do every thing we do as
if somebody looked on, and were an eye-witness
and spectator of all we did."
SODA BISCITITS.
415. To two quarts of flour take four
teaspoonfuls of cream of tartar, two tea-
spoonfuls of soda, one pint of sweet milk,
and half a teacupful of lard or butter.
Our time is short, and very uncertain ; let our
improvement therefore be as speedy and great as
may be.
INDIAN POUND CAKE.
416. Three quarters of a pound of
sugar, nine ounces of Indian meal, a
quarter of a pound of wheat^ flour, half a
pound of butter, one nutmeg, grated, one
teaspoonful of ground cinnamon, eight eggs,
four tablespoonfuls of brandy. Mix the
374 THE FAMILY SAVE-ALL.
wheat and Indian meal together. Stir the
butter and sugar to a cream ; beat the eggs
light and add to it, then the flour ; add the
spices and liquor, and beat it well. Line
your pan with paper well buttered, and
pour in the mixture, or bake it in an
earthen mould in a moderate oven. Rose-
water may be substituted for the brandy.
LADY CAKE.
417. Three quarters of a pound of
butter, three quarters of a pound of sugar,
one pound of flour, the whites of sixteen
eggs, half an ounce of bitter almonds, two
tablespoonfuls of rose water. Beat the
butter and sugar to a cream. Pour boiling
water over the almonds, let them stand a
little time, blanch them, pound them in a
mortar, adding but a few at a time, with a
little rose water to prevent them from
getting oily ; add to them the remainder of
THE FAMILY SAVE-ALL. 375
the rose water ; then stir the ahnonds into
the butter and sugar. Whisk the whites
very dry, and stir them gradually into the
butter and sugar with the flour. Butter
your pans, and bake them in a moderate
oven. It may be baked in one large cake.
Comparative Nutritive Properties of Food. —
Ever}' hundred weight of bread contains eighty
pounds of nutritious matter ; butcher's meat, ave-
raging the various sorts, thirty-five ; French beans
(in the grain), ninety-two ; broad beans, eighty-
nine ; peas, ninety-three ; greens, eight ; turnips,
eight; carrots, fourteen; and potatoes, twenty-five.
One pound of good bread is equal to near!}' three
pounds of potatoes ; and sevent3^-five pounds of
bread and thirty pounds of meat, are equal to three
hundred pounds of potatoes. Or, to go more into
detail, three quarters of a pound of bread, and five
ounces of meat, are equal to three pounds of pota-
toes ; one pound of potatoes is equal to four pounds
of cabbage and three of turnips ; but one pound of
rice, broad beans, or French beans, is equal to three
pounds of potatoes.
COMPOSITION CAKE.
418. One pound of flour, half a pound
of butter, half a pound of sugar, seven
eggs, two tablespoonfuls of rosewater, half
376 THE FAMILY SAVE-ALL.
a pound of dried currants, half a pound of
raisins, quarter of a pound of citron. Beat
the butter and sugar together, beat the eggs
well, and stir them into the butter and
sugar ; then add the flour and other in-
gredients. The currants must be washed,
picked, dried, and then slightly floured ;
the raisins must be picked and seeded, and
slightly floured ; and the citron should be
shaved in very thin bits. This cake should
be baked in a slow oven, or the fruit will
scorch.
It is told of the celebrated John Wilkes, that at
some public meeting he sat next to a person, who,
being displeased with the course matters were
taking, kept exclaiming, " I cannot allow this to
go on ! I must take the sense of the meeting on
this point !" Whereupon Wilkes whispered to him,
" Do so, if you will; I'll take the nonsense of the
meeting against you, and can beat you!"
SPONGE CAKE.
419. Four eggs, one tumbler half full
of water mixed with a cup of powdered
THE FAMILY SAVE-ALL. 377
sugar. Sift two teaspoon fuls of cream of
tartar into a cup of flour. When mixed,
if the batter is not thick enough, add a
little flour. Just before baking, add one
teaspoonful of soda dissolved in water.
Flavor with either lemon or vanilla.
Use no hurtful deceit ; think innocently and
justly ; and if you speak, speak accordingly.
CHEAP SPONGE CAKE.
4-20. Beat up four eggs, yolks and
whites separate ; add to the yolks a tea-
cupful and a half of sugar; beat them
together, and add to them four tablespoon-
fuls of cold water, and one teacupful of
flour. Stir the flour into the yolks and
sugar, then add the whites of the eggs,
after they have been beaten to a froth.
Lastly, add a teaspoonful of soda, dissolved
in water. Flavor with a few drops of
essence of vanilla or of lemon. Bake about
an hour.
378 THE FAMILY SAVE- ALL.
A CLERGYMAN who bouglit liis sermoDS ready-
written, instead of composing them himself, yet
fondly believed his manuscripts peculiar to himself,
was invited to preach in a church at some distance.
Imagining that his sermon had created a sensation,
he asked the sexton, after service, how it was liked.
"Oh, very much indeed, sir," said the sexton, "we
always did like that sermon !"
WASHINGTON CAKE.
421. One pound and a half of flour,
one pound of sugar, one pound of butter,
four eggs, half pint of milk, a teaspoonful
of soda, dissolved, a teaspoonful of cinna-
mon, half a teaspoonful of nutmeg. Beat
the butter and sugar to a cream, add the
eggs, well beaten, then the milk, flour, and
spice. Butter your pans, and bake in a
moderate oven.
It is said to have been satisfactorily demon-
strated, that ever}^ time a wife scolds her husband,
she adds a ivrinkle to her face. It is thought the
announcement of this fact will have a most satis-
factory effect, especially as it is understood that
every time a wife smiles on her husband, it will
remove one of the old ivrinkleH 1
THE FAMILY SAVE-ALL. 379
EMPEROR'S CAKE.
422. Beat four eggs with half a pound
of sifted sugar till quite smooth. Cut a half
pound of shelled almonds in pieces, but do
not pound them ; mix them with the eggs
and sugar, and as much flour as will form a
dough. Roll out the dough about the eighth
of an inch thick, cut it in cakes, and bake
on tins in a moderate oven.
The first step toward wisdom, is to know that
thou art ignorant ; and if thou wouldst not be
esteemed foolish in the judgment of others, cast
off the folly of being wise in thine own conceit.
"* CREAM CAKE.
423. Rub down five ounces of fresh
butter into a pound of fine flour ; then mix
thoroughly with them half a pound of
sifted sugar and a few grains of salt ; add
half a pint of thick and rather sour cream,
mixed with two eggs well whisked, to which
add the grated peel of an orange. Beat
380 THE FAMILY SAVE-ALL.
thoroughly with it half a teaspoonful of
carbonate of soda which has been dissolved
in water. Butter the inside of the moulds
thoroughly, and fill them only two thirds
full. Bake them for three quarters of an
hour in a moderate oven. Turn them from
the mould, and lay them on its side upon a
sieve reversed, to cool.
He that is out of clothes is out of fashion ;
And out of fashion is out of countenance ;
And out of countenance is out of wit.
OSWEGO CAKES.
424. Six ounces of Os>vego flour or
corn starch, seven ounces of sifted loaf
sugar, five ounces of fresh butter, beaten to
cream, three fresh eggs, beaten, and a table-
spoonful of new milk. Mix these ingredi-
ents together, and beat for ten minutes.
Butter some small tin moulds, half fill them
with the mixture, and bake in a quick oven
for eight or ten minutes. Currants, chop-
THE FAMILY SAVE-ALL. 381
ped, candied peel, or caraway seeds, may
be added.
Some years ago a London chemist conceived the
idea of collecting all the soapsuds of the metropo-
lis, and recovering the soap that had been used
in washing ; and could he only have organized a
plan of collecting the suds, he would have suc-
ceeded. An idea similar to this, has within the
last few years been realized at Manchester, with
the refuse of the factories. The invention has been
patented, and an immense amount of waste tallow
is thus recovered, which used to be washed into the
Irish Channel, instead of returning to the purlieus
of civilization, the wash-houses and bed-chambers,
to wash the skins and the garments of the million.
The Thames carries down many thousand tons of
good soap and candles, which would be much more
useful to society, and more grateful to the senses,
in that domestic form and character, than in those
they now sustain in their voyage to the ocean.
Some years ago a patent was taken out for a mode
of recovering a large portion of this tallow ; but it
has not yet been carried into practical operation.
TEMPERANCE CAKE.
425. Two pounds of flour, three-quar-
ters of a pound of butter, one pound of
pulverised sugar, one grated nutmeg, and
six eggs well beaten. After the flour and
24
382 THE FAMILY SAVE-ALL.
butter have been thoroughly rubbed together,
lay the sugar in, and pour upon it a small
teaspoonful of soda, dissolved, then add the
eggs. Mix all well together with a spoon,
till it can be moulded with the hands. Koll
it thin, cut into cakes, and bake in a quick
oven.
FEDERAL CAKE.
426. Half a pound of sugar, and half
a pound of butter beaten to a cream. Beat
two eggs to a froth, and add them to the
butter and sugar, then stir in one pound of
flour, a wineglass of brandy, the same of
rose water, and bake in a moderate oven.
ALBANY CAKE.
427. Beat together half a pound of but-
ter, and one pound of sugar. Then whisk
three eggs to a froth, and stir them into the
THE FAMILY SAVE-ALL. 383
butter and sugar. Add, lastly, one pound
and a half of flour, a teaspoonful of grated
nutmeg, and two tablespoonfuls of brandy.
Put a teaspoonful of carbonate of soda into
a half a teacup of milk. When it is entirely
dissolved, add it, and as much more milk as
will form a dough. Roll it out in cakes,
cut them with a cutter or with the edge of
a small sized tumbler, and bake them on
tins, a light brown.
FRENCH CAKE.
428. Five cups of flour, three of sugar,
half a cup of butter, one cup of milk or
cream, three eggs, and a teaspoonful of soda,
dissolved. Beat the butter and sugar,
whisk the eggs, and add to it ; then add the
flour, soda and milk. Beat the whole very
hard ten minutes. Grease your pans, and
bake in a moderate oven.
384 THE FAMILY SAVE-ALL.
In the examination of an Irish case for assault
and battery, counsel, on cross-examining the wit-
ness, asked him, what they had at the first place
they stopped. He answered, " Four sjlasses of ale."
"What next?" "Two glasses of wine." "What
next?" "One glass of brandy." "What next?"
" A fight, of course."
GERMAN CAKE.
429. Three-quarters of a pound of but-
ter, one pound and a half of sugar, four
eggs, two pounds of flour, one teaspoonful
of nutmeg, half a wineglass of rose-water,
one pound of dried currants. Beat the but-
ter and sugar together. Whisk the eggs,
and add with the other ingredients. Roll
out the dough in sheets, cut them in cakes
with a tin cutter, or the top of a tumbler.
Bake in a moderate oven.
A CUTTING REBUKE. — A clergyman had two
daughters who were much too fond of dress, which
was a great grief to him. lie had often reproved
them in vain ; and preaching one Sunday on the sin
of pride, he took occasion to notice, among other
things, pride in dress. After speaking some con-
Biderable time on this subject, he suddenlj' stopped
THE FAMILY SAVE-ALL. 385
short and said, with much feeling and expression,
** But you will say, look at home. My good friends
I do look at home till my heart a;ches."
SCOTCH CAKE.
430. Take a pound and a half of dried
and sifted flour, the same quantity of fresh
butter washed in rose water; the same
quantity of loaf sugar finely powdered ; six
ounces of blanched sweet almonds, three-
quarters of a pound of candied orange peel ;
half a pound of citron, all cut into narrow
strips; a nutmeg grated, a teaspoonful of
pounded caraway seeds, fifteen eggs, the
yolks and whites separately beaten; then
with the hand beat the butter to a cream,
add the sugar, and then the eggs gradually ;
mix in the flour, a little at a time, and then
the sweetmeats, almonds, and spice; lastly,
stir in a glass of brandy, butter the hoop
or tin pan, and pour in the cake so as
nearly to fill it, smooth it on the top, and
386 THE FAMILY SAVE-ALL.
*
strew over it caraway comfits. Bake it in
a moderate overi; it must not be moved till
nearly done, as shaking it will cause the
sweetmeats to sink to the bottom.
Flour, one and a half pounds ; butter, one
and a half pounds ; sugar, one and a half
pounds ; almonds, six ounces ; candied orange
peel, three-quarters of a pound ; citron, one
half pound ; nutmeg, one ; caraway seeds,
one teaspoonful ; eggs, fifteen ; brandy, one
wineglassful.
PARRISH CAKE.
431. Three cups of flour, two cups of
sugar, one cup of butter ; one cup of milk,
two eggs, and one small teaspoonful of soda,
dissolved. Beat all well together, and add
a little lemon juice at the last.
An auctioneer exclaimed — "Why, really, ladies
and gentlemen, I am giving these things away !"
" Are you ?" said an old lady ; " well, T ivill thank
you for the silver milk jug you have in your hand P^
THE FAMILY SAVE-ALL. ^ 387
BUZBY CAKE.
432. Two cups of flour, one cup and
a half of sugar, half a cup of butter, half a||^
cup of milk, one egg, half a teaspoonful of
soda, dissolved in a little milk, beat the but-
ter and sugar together, whisk the egg till
light, and add it, stir in the flour and milk
with the soda, half of each at a time. But-
ter a pan or mould, and bake in a moderate
oven.
A United States' Consul was very rarely to be
found in his office, although upon his sign were the
words "In from ten to one." An indignainit Cap-
tain, after trying to find the Consul several days
without success, took a paint brush and altered the
offlciaPs sign, so that it read, " Ten to one he is not
in."
COCOANUT CAKE.
433. Beat together — as for a pound
cake — one pound of sugar, half a pound of
butter, and six eggs. Have ready two
cocoanuts, grated, and stir them into the
388 THE FAMILY SAVE- ALL.
batter after it is thoroughly mixed ; then
roll it out, cut it into cakes, and bake them
^^ a moderate oven.
on
' SILVER CAKE.
434. One cup of sugar, half cup of but-
ter, one and a half cups of flour, half cup of
milk, half teaspoon of soda, one teaspoon of
cream of tartar, the whites of four eggs.
Beat the butter and sugar to a cream, then
add the milk and flour with the soda and
cream of tartar, whisk the whites of the
eggs to a froth, and stir them in gently at
the last. A few drops of oil of almonds will
give a fine flavor.
GOLD CAKE.
435. The same recipe as the above, ex-
cept the yolks of the four eggs, should be
used, instead of the whites.
THE FAMILY SAVE-ALL. 389
FAMILY CAKE.
436, Six cupfuls of flour, four of
molasses, one and a half cupfuls of butter,
two and one-third cupfuls of milk, two cup-
fuls of currants, four eggs, two nutmegs, one
large spoonful salaeratus, and a little cinna-
mon.
CUP CAKE.
437. Three cups of flour, two of sugar,
one of butter, one-third of a cup of cream,
five eggs well beaten, two teaspoonfuls of
cream of tartar and one of soda, dissolved
separately. Mix all well together, and
bake in a moderate oven.
CUP CAKE ANOTHER WAY. '
438. Three cups of flour, two of sugar,
one of butter, three eggs, one teaspoonful
390 THE FAMILr SAVE-ALL.
of soda, dissolved. Beat the butter and
sugar very light, whisk the eggs to a froth,
stir them into the butter and sugar, add the
flour and other ingredients. Bake immedi-
ately.
We may arise in the morning with, our hearts
light and our spirits free, and before evening comes
— nay, in one short hour, circumstances may occur
which shall call for the exercise of no ordinary
share of grace ; and unless we are on our guard,
plunge us into guilt, and shame, and distress. In
many a dismal story of private life we find that the
sin which threw its chill withering shade, over all
succeeding 3ears — from which there was no refuge
but through the darkness of the grave — was com-
mitted without pr^emeditation, without design, sim-
ply by being "off one's guard." It is possible one
hour to shudder at the thought of sin, and before
that hour has passed away, to be the thing you
shudder at.
MACAROONS.
439. One pound of sweet almonds and
four pounds of bitter almonds, the whites
of six eggs, and one pound and a half of
powdered sugar. Blanch the almonds by
pouring hot water over them, and let them
THE FAMILY SAVE-ALL. 391
stand a few minutes ; then pound them in a
mortar to a paste. Whisk the eggs till they
are to a dry froth, then add the sugar very
gradually, only a small spoonful at a time,
then stir in the almonds. Roll the paste
into small balls, and place them on sheets
of paper some distance apart. Place the
sheets of paper on cake-tins, and put them
in a cool oven.
VERY FINE COCOANUT MACAROONS,
440. Rasp a fresh cocoanut, spread it
on a dish, and let it dry gradually for a
couple of days. Add to it double its weight
of fine sifted sugar, and the whites of eight
eggs, beaten to a solid froth. Roll the
mixture into small balls, place them on a
buttered tin, and bake them in a very
gentle oven, about twenty minutes. Move
them from the tin while they are warm,
and store them in a very dry canister as
soon as they are cold.
392 THE FAMILY SAVE-ALL.
The hand of diligence defeateth want ; pros-
perity and success are the industrious man's at-
tendants.
COMMON GINGERBREAD.
441. Half a pound of butter, half a
teacupful of ginger, one pint of molasses,
two pounds of flour, one tablespoonful of
salaeratus. Rub the flour and butter to-
gether, and add the other ingredients.
Knead the dough well, roll it out, cut it
in cakes, wash them over with molasses
and water, and bake them in a moderate
oven.
The Duke of Orleans, on being appointed Regent
of France, insisted on having the power of pardon-
ing. " I have no objection," said he, "to have my
hands tied to prevent their doing harm, but I will
have them free to do orood."
SOFT GINGER CAKE.
442. One pint of molasses, three eggs,
four cupfuls of flour, one cupful of sour
THE FAMILY SAVE-ALL. 393
cream, one cupful of butter and lard, mixed,
one teaspoonful of saloeratus, dissolved in
the cream, spices according to the taste'.
A LADY, after performing, with the most brilliant
execution, a sonato on the pianoforte, in the presence
of Dr. Johnson, turning to the philosopher, took the
liberty of asking him if he was fond of music. " No,
madam," replied the doctor; "but of all noises, I
think music is the least disao-reeable."
SUGAR CAKE.
443. Half a pound of butter, half a
pound of sugar, one pound of flour, three
eggs, milk enough to form a dough. Beat
the butter and sugar together, whisk the
eggs light, and add them — then stir in the
milk and flour alternately, so as to form a
dough. Roll it out, cut it in cakes, and
bake in a moderate oven.
If a man should write down his thoughts, but of
one day, and read them at night, he would reckon
himself half distracted, and be greatly amazed at
himself
394 THE FAMILY SAVE-ALL.
SUGAR CAKES.
444. Take half a pound of flour, the
same quantity of fresh butter, and a quarter
of a pound of sifted sugar ; then mix to
gether the flour and sugar, rub in the
butter, and add the yolk of an egg beaten
with a tablespoonful of cream, and two
tablespoonfuls of rosewater. Make it into
a paste, roll and cut it into small round
cakes, which bake upon a floured tin.
Hope is the prophet of youth — young eyes will
always look forward.
NAPLES BISCUITS.
445. Eleven ounces of flour, eleven
eggs beaten light, and three quarters of a
pound of sugar. Mix all well together, and
bake in small tins.
Gracious hearts reflect most upon themselves ;
they do not seek so much what to reprove in others,
as what to amend in themselves ; they love to look
inward — and he'mg sensible of their own failings,
are tender in reflectino; on the weaknesses of others.
THE FAMILY S AYE-ALL. 395
Whereas, those who are most prying into the lives
of others, are most careless in reforming their own.
TRAVELLER'S BISCUIT.
446. Two pounds flour, three quarters
of a pound of sugar, a quarter of a pound
of butter, one teaspoonful of dissolved salae-
ratus, milk sufficient to form a dough. Cut
up the butter in the flour and the sugar,
and put in the salseratus and milk together,
so as to form a dough. Knead it till it
becomes perfectly smooth and light. Roll
it in sheets about the eighth of an inch
thick, cut the cakes with a cutter, or the top
of a tumbler. Bake in a moderate oven.
DEAN swift's RECEIPT FOR COURTSHIP.
Two or three dears and two or three sweets.
Two or three balls or two or three treats.
Two or three serenades given as a lure,
Two or three oaths how much they endure,
Two or three messages sent in one day,
Two or three times led out from the pla}^
Two or three tickets for two or three times,
Two or three love-letters writ all in rhymes ;
Two or three months, keeping strict to these rules,
Can never fail making a couple of fools.
396 THE FAMILY SAVE-ALL.
WINE BISCUITS.
447. Mix together one pound of flour,
a quarter of a pound of butter, a quarter
of a pound of sugar, one egg, beaten light,
and a quarter of a pound of dried currants ;
then add half a pint of milk, in which has
been dissolved a quarter of a teaspoonful of
soda. Roll out the dough quite thin, cut it
into small cakes, and bake them on tins in
a tolerably cool oven.
CINNAMON BISCUITS.
448. Half a pound of dry flour, one
pound of loaf sugar, finely sifted, one pound
of butter, and an ounce of cinnamon, pow-
dered. Mix the whole with a wineglassful
of brandy or rum, roll out to a thin paste,
and bake in a quick oven.
THE FAMILY SAVE-ALL. 397
LUNCH BISCUITS.
449. One pound and a half of flour,
half a pound of butter, three quarters of a
pound of sugar, a teaspoonful of soda, dis-
solved. Beat the butter and sugar together
till thoroughly mixed, then add the flour,
and as much milk as will form a dough.
Roll into sheets, cut them in cakes, and
bake quickly.
DOUGHNUTS.
450. Boil one quart of new milk, and
melt in it half a pound of butter. Beat
three eggs with two pounds of sugar and
two grated nutmegs. Stir very gradually
the boiling milk on the eggs and sugar,
beating it all the time. The stream of
boiling milk should not be thicker at first
than a coarse knitting-needle. When luke-
warm, stir in a teacupful of yeast, a little
salt, and flour enough to form a very thick
25
398 THE FAMILY SAVE-ALL.
batter or a very soft dough. When quite
light, add a little more flour. Let it rise
the second time, and then boil the dough-
nuts in lard.
CHRISTMAS JUMBLES.
451. One pound of flour, three quar-
ters of a pound of sugar, half pound of
butter, one egg, one nutmeg, one glass of
wine, one of rosewater.
Henceforth let us have a care of our words, let
us give our voice to wisdom, ever speak to some
useful purpose, and on all just and fit occasions
open our mouths with boldness in the cause of
God and goodness.
DUTCH LOAF.
452. Two pounds of flour, one pound
of sugar, half pound of butter, two eggs,
one pound of raisins, and half a pound of
dried currants; a teaspoonful of soda, dis-
THE FAMILY SAVE-ALL. 399
solved in enough buttermilk to mix the
batter to a proper consistency. Beat the
batter and sugar together, whisk the eggs,
and add them, then stir in the flour and but-
termilk. Add the fruit last. Bake slowly,
as the fruit will not admit of a hot oven.
A GENTLEMAN having occasion to call upon an
author, found him at home in his study. He re-
marked the great heat of the apartment, and said,
" It is as hot as an oven." "So it ought to be,"
replied the writer, " for here it is I make my bread .^"
STOLLEN. A FAMOUS GERMAN CAKE.
453. Ingredients, four pounds of
flour, one and three quarter pounds of
butter, one pound and a half of sifted
loaf sugar, half pound of sweet and
quarter of a pound of bitter almonds,
six ounces of citron, four eggs, well
beaten, one pound of raisins, one pound
of currants, one quart of milk, warmed,
rosewater and spices to your liking. To be
set to rise with good yeast. The butter,
400 THE FAMILY SAVE-ALL.
and other ingredients, to be worked in
afterward.
It is not what we earn, but what we save, that
makes us rich. It is not what we eat, but what we
digest, that makes us strong. It is not what we
read, but what we remember, that makes us learned.
All this is very simple, but it is worth recollecting.
LUNCHEON CAKE.
454. Make a sponge of a pint of luke-
warm water, into which stir as much flour
as will make a thick batter. Add a little
salt, and a cupful of home-made yeast.
Have a pound of dried currants nicely
washed, and a quarter of a pound of raisins
stoned. Flour the fruit, and add it to the
sponge when light. Stir together half a
pound of sugar with three ounces of butter ;
add this, with one pound of flour, to the
other ingredients, and as much milk as will
make a soft dough. Knead it well, put it
in a pan, let it rise again, and bake it in a
moderate oven.
THE FAMILY SAVE-ALL. 401
After telling several amusing anecdotes, Mrs.
Piozzi mentioned one of Sir Richard Jebb. One
day somebody had given him a bottle of castor oil,
very pure. It had but lately been brought into
use. Before he left his home he gave it in charge
to his man, telling him to be careful of it. After a
lapse of a considerable time, Sir Richard asked his
servant for the oil. " Oh, it is all used," replied he.
" Used !" said Sir Richard, " how, and when, sir ?"
" I put it in the castor, when wanted, and gave it
to the company !"
SPANISH BUNS.
455. One pound of flour, three-quarters
of a pound of sugar, half a pound of butter,
two tablespoonfuls of rose-water, four eggs,
one gill of yeast, one teaspoonful of cinna-
mon, half a teaspoonful of nutmeg, half a
pint of milk. Cut up the butter and rub it
well with the flour, add the sugar, beat the
eggs very light, and stir in lastly the spices
and rose water, with milk enough to form a
very thick batter, then add the yeast. The
next morning stir it again, and let it rise the
second time. Butter your pans, and fill
4l02 THE FAMILY SAVE-ALL.
them three parts full. When they are done
and cold, sift sugar over, and with a sharp
knife cut them in squares.
" Ah, Mr. Simpkins, we have not chairs enough
for our company," said an extravagant wife to a
frugal husband. " Plenty of chairs, duck}', but a
little too much company, ^^ replied Mr. Simpkins, with
a knowing wink.
SCOTCH SPICED BUN.
456. Mix well together the following
ingredients : One pound of raisins, stoned
and chopped, one pound of currants, well
washed and dried, six ounces of mixed can-
died peel, chopped, three ounces of sweet al-
monds, blanched and chopped, six ounces of
moist sugar, a saltspoonful of powdered gin-
ger, the same of powdered cinnamon, half a
saltspoonful of powdered cloves, a saltspoon-
ful of caraway seeds, a grain of Cayenne,
and a saltspoonful of white pepper ; add two
fresh eggs beaten with a tablespoonful of
brandy. Make a dough as follows : Rub
THE FAMILY SAVE-ALL. 403
six ounces of lard into one pound of flour,
add a saltspoonful of salt ; moisten with the
third of a pint of tepid water, with a small
teaspoonful of carbonate of soda dissolved in
it ; knead to a dough ; roll out the third of
an inch thick, and line a long plain cake
tin ; press the corners, that the crust may
be of equal thickness all over ; put in the
fruit, press it down closely ; cover over with
dough ; notch the edge round with a knife,
and bake in a slow oven for nearly three
hours. When cold, turn it out of the tin.
James I. of England and YI. of Scotland was a
waverer. He was aware of this defect, and heard
of a preacher singularly happy in his choice of texts.
James appointed him to preach before him, that he
might put his abilities to the test. The preacher,
with the utmost gravity, gave out the text in the
following words : James the first and sixth, in the
latter part of the verse : " He that wavereth is like
a wave of the sea, driven J)y winds, and tossed."
" He is at me already," said the King.
POOR MAN'S POUNL CAKE.
457. Rub into a pint of flour, one tea-
cupful of butter, and one teacupful and a
404 THE FAMILY SAVE- ALL.
half of sugar, and mix with a cup of sour
milk, in which a teaspoonful of soda has
been dissolved. To this add one egg well
beaten. Bake in a mould or dish. It may
be eaten hot, as a pudding, with sauce, or
when cold, as cake. In the latter case use
two eggs instead of one.
A TEST OF COURAGE. — Henry lY. of France, read-
ing aji ostentatious inscription on the monument of
a Spanish officer, " Here lies the body of Don, etc.,
etc., who never knew what fear was." " Then,"
said the king, " he never snuflfed a candle with his
fingers."
RAILEOAD CAKE.
458. One cup of sio^ar, one cup of flour,
three eggs, one teaspoonful of soda, and two
of cream of tartar. Beat the sugar and
yolks together. Wnisk the whites to a
froth, and add them with the flour. Mix
the cream of tartar dry with the flour, and
dissolve the soda in water or milk.
The son of a small shopkeeper having put some
candles Jn a cellar one day, his father told him he
THE FAMILY SAVE-ALL. 405
thought it was too damp a place for them, and that
they would be likely to mould, " Likely to mould 1"
replied the lad ; "if that is the case, we had better
put all our dips there, and perhaps they will turn
to mould candles."
CRULLERS.
459. Four eggs, half a pound of sugar,
three ounces of butter, one gill of thick
cream, one teaspoonful of cinnamon, and
flour enough to form a dough. Roll it out,
cut the dough into strips, twist them and
drop them in boiling lard.
WONDERS.
460. Three pounds of flour, one pound
of sugar, a quarter of a pound of butter,
nine eggs well beaten, a small teacupful of
home-made yeast, and a tablespoon ful of
rose-water. Mix all together, set it to rise ;
when light, roll out gently with as little
406 THE FAMILY SAVE-ALL.
flour as possible, cut the dough in strips,
twist them, and boil them in lard.
A RETIRED cheesemonger, who hated any allusion
to the business that had enriched him, said to
Charles Lamb, in the course of a discussion on the
Poor Laws — " You must bear in mind, sir, that I
have got rid of that sort of stutf which you poets
call ''milk of human kindness/" Lamb looked at
him steadily, and gave acquiescence in these pithy
words, " Yes, I am aware of that — you turned it all
into cheese several yean ago /"
JENNY LIND CAKES.
461. One spoonful of butter, one egg,
one cup of sugar, three spoonfuls of sour
milk, a little soda dissolved, and enough
flour to make a stiff" batter.
COMMON PLUM CAKE.
462. One pound and a half of flour,
three ounces of butter, three ounces of
sugar, three ounces of currants, and milk
enough to form a dough. Add half a tea-
THE FAMILY SAVE-ALL. 407
cupful of home-made yeast with the milk ;
set it to rise, and, when light, bake it in a
moderate oven.
A WIDOW, who had just lost her husband, was
weeping bitterly for the dear departed. A friend
tried to console her, *' No, no," said the fair mour-
ner, *'let me have my cry out; after that I shan't
think an}^ thing about it."
LOAF CAKE.
463. One pound of flour; half pound
of butter, three eggs, half pound of sugar,
one large teaspoonful of cream of tartar,
and half a teaspoonful of soda, dissolved
separately. Beat the butter and sugar
together, whisk the eggs very light and add
them ; then stir in the cream of tartar, and
flour with milk enough to make a very stiff
batter; add the soda, grease your pan, and
bake in a moderate oven.
408 THE FAMILY SAVE-ALL.
PRESERVES, JELLIES, ETC.
CURRANT JELLY, No. 1.
464. Squeeze the juice out of the
currants, which must have been picked on
a dry day. Measure the juice, and to every
pint weigh out a pound of sugar. Boil the
juice twenty minutes, and skim it; then
add the sugar, and fill your glasses. When
cold, it will prove a fine jelly.
The best cure for low spirits is business. One
half of the melancholy that you run against is
caused by indolence. The best fun in the world is
activity.
CURRANT JELLY, No. 2.
465. Mash your fruit with a wooden
spoon, and squeeze the juice through your
jelly bag. To every pint of juice allow a
pound of white sugar. When the sugar is
dissolved, add a piece of isinglass, dissolved
THE FAMILY SAVE-ALL. 409
in warm water, to clarify the jelly. A
quarter of an ounce of isinglass to five pints
of juice, will be sufficient. Boil and skim
it till a jelly is formed; then take it off
the fire, and put it in glasses while warm.
The next day put brandy paper over them,
and paste them. Black currant jelly is
made in the same way, only it requires
but three quarters of a pound of sugar to
a pint of juice.
ORANGE JELLY.
466. Squeeze the juice from the
oranges, and to every pint of the juice
add a pound of sugar and a quarter of an
ounce of dissolved isinglass. The Kussian
isinglass is the kind to use for this purpose.
Boil and skim it till a jelly is formed,
which you may tell by letting a drop fall in
a glass of cold water — and if it falls to the
bottom in a mass, the jelly is done. Or,
410 THE FAMILY SAVE- ALL.
take a little out in a spoon, and expose it
to the cool air for a few minutes.
See'st thou not that the angry man loseth his
understanding ? Whilst thou art yet in thy senses,
let the wrath of another be a lesson to thyself.
GRAPES PRESERVED IN VINEGAR.
467. Grapes are preserved in vinegar
by the Persians after the following fashion.
The grapes are gathered when half ripe,
and put into bottles half filled with vinegar,
which so macerates them, that they lose
their hardness; and yet do not become too
soft. The grapes have a sweet acid taste,
which is not unpalatable, and especially
refreshing during the great heats.
CALVES' FEET FOR JELLIES.
468. Always select those feet which
have been dressed with the skins on — they
THE FAMILY SAVE- ALL. 411
will make a larger quantity of jelly, and
better in quality, than those which have
been skinned. Before cooking, the feet
should be thoroughly scraped, washed, and
soaked for an hour or two.
A LADY thought it would look interesting to faint
away at a party the other evening. One of the
company began bathing her temples and head with
rum, when the lady exclaimed, " For goodness' sake
put nothing on that will change the color of my
hairP^
ARROWROOT JELLY.
469. Mix two tablespoonfuls of arrow-
root with half a pint of water. Have ready
half a pint of boiling water in which some
lemon peel has been boiled. Take out the
lemon, pour the dissolved arrowroot into
the boiling water, add sufficient sugar to
sweeten it, and nutmeg to the taste. Boil
the whole about five minutes, and pour it
in a mould or dish to get cold. It may be
flavored with wine instead of the lemon.
412 THE FAMILY SAVE-ALL.
PRESERVED PEARS.
470. Peel the pears, and if they are
large, cut each one in four pieces, and take
out the core. To a pound of fruit, weigh a
pound of sugar; dissolve the sugar with
just enough water to wet it; add a quarter
of an ounce of isinglass, dissolved in warm
water, to five pounds of sugar. When the
sugar is dissolved, make the syrup, and cook
the fruit until it is clear.
PRESERVED GREEN GAGES.
471. Prepare the fruit by pricking each
one with a needle, to prevent them from
bursting. Leave a portion of the stem on
each, as it gives small fruits a handsome
appearance on the table. Make a syrup
of a pound of sugar to each pound of fruit,
and a gill of water to a pound of sugar.
Add a quarter of an ounce of isinglass,
dissolved in warm water, to every six
THE FAMILY SAVE-ALL. 413
pounds of sugar. When the sugar is dis-
solved, put it with the dissolved isinglass
over the fire, boil, and skim it — then pour
it out of the kettle. Wash the kettle, put
the syrup back again, put in the fruit, and
boil it till, by holding one toward the light,
it looks clear. Take the gages out one at
a time, strain the syrup, put the fruit in
jars, and pour the syrup over warm. Paste
them up the next day.
PEACH MARMALADE.
472. Pare and cut up the peaches in
small pieces, and to a pound of fruit add a
pound of sugar. When the sugar is dis-
solved, set it over the fire, and let it boil
till it is smooth paste. Stir it all the time
it is boiling. Put it in the jars while warm,
and paste them over the next day.
26
414 THE FAMILY SAVE-ALL.
RASPBERRY JAM.
473. Take equal weights of fruit and
moist sugar, and put on the fire together.
Keep stirring and breaking the fruit till the
sugar melts, then boil till it will jelly on a
plate. Though simple, this will be found a
very good receipt. Or, take equal weight
of fruit and roughly-pounded loaf sugar;
bruise the fruit with the back of a spoon,
and boil them together for half an hour.
If a little more juice is wanted, add the
juice of currants, drawn as for jelly.
Consumption of Agricultural Produce. — A
human being (English) is supposed to consume
annually the produce of rather more than three
and one eighth acres of land — half an acre of
bread ; one eighth for beer, cider, etc. ; one fiftieth
for vegetables ; two and a half for animal food.
PINE-APPLE MARMALADE.
474. Pare the rind, and cut into small
pieces ; the same weight of sugar as fruit ;
put one third of the sugar to the fruit. Let
THE FAMILY SAYE-ALL. 415
it stand all night, so as to extract the juice.
Boil it on the following day for a short
time; let it stand for two or three days;
then repeat the boiling, with another third
of the sugar. Let it stand again another
day or two, then boil it clear with the re-
mainder of the sugar. The juice of a
lemon, if added, gives to the marmalade an
agreeable acid.
BRANDY PEACHES.
475. Select the white cling-stones,
known by the name of the '' Heath peach."
Make a hot ley of ashes and water, put in a
few peaches at a time, and let them remain
about a minute and a half, or until the skin
will rub off with your finger. Take them
out, and throw them in a vessel of cold water.
When all are done in this manner, rub off
the skins with a cloth, and throw them into
another vessel of cold water. Make a syrup
of half a pound of sugar to a pound of
416 THE FAMILY SAVE-ALL.
fruit — prepare it in the same manner as for
preserves. Put in your peaches, and let
them boil until they are sufficiently tender
to be easily pierced with a straw. Take
them out, and add to each pint of syrup a
quart of the very best white brandy. When
the fruit is cool, put it into your jars, and
leave plenty of room to fill them with the
syrup — as, if packed too closely, they lose
their shape.
APRICOTS IN BRANDY.
476. Put apricots, whole, into a jar
that has a close cover; add to them one
fourth their weight of sugar, and brandy
sufficient to cover them. Lay a piece of
thick paper over the fruit in the jar; set
the jar in a saucepan of cold water; put it
over the fire, and when the brandy becomes
hot, remove the jar. As soon as it is quite
cool, cork, and seal securely. Do not let
the brandy remain on the fire after it is hot.
THE FAMILY SAVE-ALL. 417
PRESERVED PEACHES.
477. Choose the white cling-stones,
known by the name of the "Heath peach.'*
Insert the knife at the stem and cut them
longitudinally through to the stone. Wring
out the stones, by placing one hand on each
half of the peach, and suddenly giving each
a turn in opposite directions ; the fruit will
break in half, leaving the stone attached to
one side. With a pointed knife it may
easily be extracted. After the peaches have
all been prepared in this manner, pare and
weigh them. Then weigh a pound of sugar
for each pound of fruit. Put the sugar into
a preserving kettle, and allow a gill of water
to each pound of sugar. Let the sugar
stand until it is perfectly dissolved before it
is put on the fire ; to ten pounds of sugar
add the half of the white of an egg, well
beaten, or a piece of Russian isinglass, about
an inch square, dissolved in two tablespoon-
fuls of water. Set the kettle over the fire,
418 THE FAMILY SAVE-ALL.
and as soon as the syrup begins to boil,
skim it. When the scum has ceased to rise,
take the syrup off the fire, pour it into a
pan, and wash the kettle, in order to pre-
vent the scum, which adheres to the sides,
from boiling into the fruit. Now pour the
syrup back into the kettle, add the fruit to
it, and place it over a brisk fire, let the fruit
boil fast for about an hour and a quarter, or
until it appears translucent when held on a
fork toward the light. Then take your
peaches out very carefully, a piece at a time,
and place them on dishes. Put the syrup
in pans until it is lukewarm. Then put the
fruit in jars, and pour the syrup over it.
STRAWBERRY JELLY.
478. Stem the strawberries, put them
in a pan, and with a wooden spoon or
potato masher, rub them fine. Put a
sieve over a pan, and inside of the sieve,
THE FAMILY SAVE-ALL. 419
spread a piece of thin muslin ; strain the
juice through this, and to a pint add one
pound of sugar, with a quarter of an ounce
of isinglass dissolved, in water to every five
pounds of sugar. When the sugar is dis-
solved, set the kettle over the fire and boil it
till it is to a jelly. Pour it into glasses
while it is warm, and paste them when
cold.
A GENTLEMAN having in his garden a superabun-
dance of peaches that were over ripe, gave a quan-
titj^ of them to some Irish laborers. On asking one
of the men how he liked the fruit, he said they were
very good, but the seeds scratched his throat.
EASPBERRY JELLY.
479. Dissolve one ounce of gelatine in
half a pint of water, add three quarters of a
pint of raspberry syrup (with a spoonful of
lemon juice, or fifteen grains of tartaric
acid), boil and skim, and pour it into the
mould.
420 THE FAMILY SATE- ALL.
PUNCH JELLY.
480. Take a pound of loaf sugar, one
ounce and a half of isinglass, the juice
of four Seville oranges four lemons, a
wineglassful of brandy, and one of rum.
Melt the isinglass in a pint or more of boil-
ing water, then strain it quite hot through a
fine sieve upon the punch. Stir it, and put
it in a mould.
Good temper is like a sunny day, it sheds a
brightness over every thing ; it is the sweetener of
toil, and the soother of disquietude.
CALF'S FEET JELLY.
481. Put a set of calf's feet, well cleaned,
into a pan with five quarts of water, and let
them boil gently till reduced to two quarts.
Then take out the feet, let the jelly become
quite cold, skim the fat off clean, and clear
the jelly from the sediment. Beat the
whites of eight eggs to a froth, then add one
THE FAMILY SAVE-ALL. 421
bottle of raisin wine or sherry, squeeze in
the juice of from eight to twelve lemons,
and the peel of five or six. Sweeten it to
the taste (about two pounds and a quarter
of loaf sugar). When the stock is boiling,
take three spoonfuls of it, and keep stirring
it with the wine and eggs, to prevent it
from curdling ; then add a little more stock
and still keep stirring, and then put it into
the pan; let it boil twenty minutes, and
about the middle of the time pour in half a
teacup of cold water ; pour it into a flannel
bag, and let it run into a basin. Keep
pouring it back into the bag gently till it
runs clear. Let it settle a little, after boil-
ing, before pouring it into the bag, and be
nearly cold before going into the mould.
The eggs and wine must be carefully mixed,
or it will curdle. If loosening the edges
and shaking the jellies or blancmange is not
sufficient, try dipping the mould for one
instant into very hot water, or lay under
it a cloth that has been dipped in hot water.
422 THE FAMILY SAVE-ALL.
JELLY WITH GELATINE.
482. Take two ounces and three quar-
ters of gelatine, dissolved in about a quart
of water, four lemons, one pound of loaf
sugar, nearly half a bottle of raisin wine, or
a little brandy and less of the wine, as little
white of egg is necessary to clear it, as
the egg takes from the stiffness of the jelly.
Boil altogether, strain through a jelly bag,
and put into a mould.
APPLE JELLY.
483. Quarter a peck of codlings, put
them into a preserving-pan with the peel
of a lemon, a small piece of cinnamon, and
six cloves; add as much spring water as
will just cover them. Boil the whole to a
pulp, then run them through a jelly-bag,
and to every pint of juice, put three-quarters
of a pound of good loaf-sugar ; boil it fast
THE FAMILY SAVE-ALL. 423
until it jellies; then pour it into pots or
moulds. August is the best time to make
this jelly, when the codlings are full grown,
but not ripe. Crabs greatly improve this
jelly, and when they are not to be had, a
little lemon juice.
Jelly may be made of any kind of fruit
by putting the fruit into a preserving-pan
with its own weight of sugar, boiling and
skimming it until it will jelly ; then pour
the whole through a jelly-bag, but do not
press it ; take what remains in the bag, and
boil it a quarter of an hour for jam, and put
the juice into another stew-pan, and boil
the same time. This method saves the
trouble of pressing, and prevents waste.
MARMALADE JELLY.
484. To every pound of Seville oranges,
put three pints of water, cut the oranges
into quarters, keeping out all the seeds;
424 THE FAMILY SAVE-ALL.
separate the rind first, and steep it in water
twenty-four hours, or even longer, to take
off the bitter; then boil the peel slowly
with the oranges, till it is tender ; run all
through a jelly-bag, and to every pint add
one pound of loaf sugar, then boil it at
least half an hour. A lemon or two, cut up
with the oranges, is an improvement. The
peel requires to be boiled some hours.
"Mamma," said a little fellow, whose mother had
forbade him to draw horses and ships on the
mahogany sideboard with a sharp nail, " mamma,
this ain't a nice house. At Sam Rackett's we can
cut the sofa, and pull out the hair, and ride the
shovel and tongs over the carpet ; but here we can't
have any fun at all !"
TO PRESERVE WHOLE OR HALF aUINCES.
485. Into two quarts of boiling water,
put a quantity of the fairest golden pippins,
in slices not very thin, and not pared, but
wiped clean. Boil them very quickly,
close covered, tiH the water becomes a thick
THE FAMILY SAYE-ALL. 425
jelly; then scald the quinces. To every
pint of pippin jelly, put one pound of the
finest sugar ; boil it, and skim it clear. Put
those quinces that are to be done, whole
into the syrup at once, and let it boil very
fast ; and those that are to be in halves by
themselves ; skim it, and when the fruit is
clear, put some of the syrup into a glass to
try whether it jellies, before taking it off
the fire. The quantity of quinces is to be
one pound, to one pound of sugar, and one
pound of jelly, already boiled with the
sugar.
TO KEEP ORANGES OR LEMONS FOR PASTRY.
486. When you have squeezed the
juice, throw the peels -into salt and water;
let them remain a fortnight ; clean out the
pulp ; boil them till tender, strain them, and
when they are tolerably dry, boil a small
quantity of syrup of common loaf sugar and
426 THE FAMILY SAVE-ALL.
water, and put over them ; in a week boil
them gently in it, till they look clear.
A cow consumes on an average one hundred
pounds of green food in twenty-four hours. This,
for one hundred and eighty-five days of summer, is
eighteen thousand five hundred pounds. In winter,
forty-five pounds of roots a day ; or for one hundred
and eighty days, eighty-one hundred pounds. One-
third of this may be potatoes ; the rest, other roots.
But she gives, if well fed, two thousand quarts of
milk a year.
TO PRESERVE PEARS.
487. Pare them very thin, and simmer
in a thin syrup ; let them lie a day or two.
Make the syrup richer, and simmer again,
and repeat this till they are clear; then
drain and dry them in the sun or a cool
oven, a very little time. They may be
kept in syrup, and dried as wanted, which
makes them more moist and rich. Jargo-
nelles are the best for this purpose.
A YOUNG lady, after danciugall night, and several
hours longer, will generally find, on consulting the
looking-glass, that the ei^eninrfs amusement will not
hear the mornincfs reflection.
THE FAMILY SAYE-ALL. 427
TO PRESERVE A MELON.
488. Scrape off th^ thin outside skin,
make a hole in the top, take out the seeds ;
then throw the melon into water, and after
it has remained twelve hours, take it out
and put it into a preserving-pan, with a
large piece of loaf-sugar, and as much water
as will cover it ; then cover the pan closely,
and let it remain for an hour, on a very
slow fire. Eepeat this process three times,
on three successive days, taking care not to
allow it to boil ; make a thin syrup, drain
the melon carefully out of the liquor, and
put it into the syrup, set it over a slow fire,
closely covered, for half an hour every day
for three ensuing days, on the last day boil-
ing the syrup until it is very rich, with the
rind of one, and the juice of two lemons.
To improve the flavor of a melon, take it
when nearly ripe, cut out so much of the
large end, as to permit the scooping out of
the seeds; then fill up the hollow with
water and sugar, or white wine ; close the
428 THE FAMILY SAVE-ALL.
top, put the melon in a net exposed to the
sun, for as many days as it remains good.
A loater melon will thus acquire a fine
flavor; but d^ mush melon requires no im-
provement.
Sink not beneath reverses. Play the game of
life boldly. Here, at least, you may sometimes
copy the gambler, who doubles his stakes as fast
as he loses.
TO PRESERVE NECTARINES.
489. Split the fruit, take out the stones,
and put the nectarines into clarified sugar
till they take it well. Skim the liquor,
cover the nectarines with paper, and set
them by until the next day. Add sugar to
the syrup, boiling it until it will flow ; put in
the nectarines, give them a good boil, skim,
cover them, and lay them on a stove. The
next day take them out of the sugar, drain
them, place them separately, dusting sugar
over them ; the next day put them on the
stove, or into a cool oven to dry.
THE FAMILY SAVE-ALL. 429
PICKLES, SAUCES, ETC.
PICCALILLI, OR INDIAN PICKLE.
490. Take white cabbage quartered,
cauliflowers, cucumbers, melons, apples,
French beans, plums ; all, or any of these ;
lay them on a hair sieve, strew over a large
handful of salt; set them in the sun for
three or four days, or till very dry ; put
them into a stone jar with the following
pickle : Put a pound of ginger into salt and
water, the next day scrape and slice it, salt
it and dry it in the sun, put into a gallon
of vinegar, with two ounces of pepper, half
an ounce of turmeric, a quarter of a pound
of mustard seed, bruised ; stop the pickle
close, then prepare the cabbage, etc. If the
fruit is put in, it must be green. The jar need
never be emptied, but put in the things as
they come into season, adding fresh vinegar.
Those people who turn np their noses at the
world, might do well to reflect that it is as good a
world as they were ever in, and a much better one
than they are likely ever to get into again.
27
430 THE FAMILY SAVE-ALL.
PICKLED ONIONS.
4-91, Choose snrnll white onions, peel
them, and throw a few at a time in a pan
of boiling salt and water ; as soon as they
look clear, take them out carefully, and
place them on a sieve to dry, then put in
more, and so on till all are cooked ; when
they are cold, put them in jars, and pour
spiced vinegar over them. To each quart
of the vinegar, put one tablespoonful of
whole allspice, half a tablespoonful of pep-
per grains, three or four small pieces of
mace, half a dozen cloves, and a tablespoon-
ful of mustard seed ; boil all these spices in
the vinegar, and pour it, boiling hot, over
the pickles.
Oriental justice. — A person having a bag of coin
stolen from his house, complained to the Cadi, who
ordered all the people of the house before him. Giv-
ing each a piece of stick, all of equal lengths, he
said, " whoever is the thief, his stick will be a fin-
ger's breadth longer than the rest." The thief,
alarmed, cut a finger's breadth off his stick ; and
next day, when they were summoned bj^ the Cadi
to produce their sticks, he was thus detected.
THE FAMILY SAVE-ALL. 431
PICKLED RED CABBAGE.
492. Choose two middling-sized, well
colored, and firm cabbages, shred them very
finely, first pulling off the outside leaves;
mix with them half a pound of salt, tie
them up in a thin cloth, and let them hang
for twelve hours, then boil a quart of vine-
gar, with an ounce of ginger, half an ounce
of black pepper, and a quarter of an ounce
of cloves. Put the cabbage into jars, and
pour the vinegar over it when cold.
The bright fire is the eye of the home ; it bespeaks
cheerfulness, peace, cleanliness, comfort, about it
the sweet courtesies of life, — in which there is no
parade nor affectation, which manifest themselves
in kind words and alfectionate looks — cluster natu-
rally and gracefully.
CHOW CHOW.
493. Three cabbages, twenty-five pep-
pers, half a pint of mustard seed, three
sticks of horseradish, chipped. Cut the cab-
bages as for slaw ; chop the peppers very
432 THE FAMILY SAYE-ALL.
fine. Put in a jar, a layer of cabbage, a
very little salt, then a layer of peppers,
sprinkle over this some horseradish and
mustard seed, and so on, till all is in, then
fill up the jars with cold vinegar, in every
quart of which dissolve two ounces of sugar.
This is very good, with hot or cold meat.
George I., on a journey to Hanover, stopped at a
villaofe in Holland, and while the horses were sret-
ting read}', he asked for two or three eggs, which
were brought him, and charged two hundred florins.
" How is this ?" said his majesty, " eggs must be
very scarce in the place." " Pardon me," said the
host, " eggs are plenty enough, but kings are
scarce." The king smiled and ordered the money
to be paid.
PICKLED TOMATOES.
494. Take one peck of ripe tomatoes,
prick them with a large needle, and lay
them in strong salt and water eight days.
Then take them out of the brine, and lay
them in vinegar and water, for twenty-four
hours. Scald a dozen small onions in vine-
gar, and stand the whole away to get cold.
THE FAMILY SAVE-ALL. 433
Drain the tomatoes, and add them to the
cold onions and vinegar, with two wine-
glasses of mustard seed, and an ounce of
cloves.
Force of habit. — Sir Walter Scott saj^s : " There
was a boy in my class at school, who stood always
at the top ; nor could I with all my efforts supplant
him. Day passed after day, and still he kept his
place, do what I would. At length I observed that
when a question was asked him, he always fumbled
with his fingers at a particular button in the lower
part of his waistcoat. To remove that button, there-
fore, became expedient in my eye ; and in an evil
moment, it was cut off. Great was my anxiety to
know the success of my measure ; and it succeeded
only too well. When the boy was again questioned,
his fingers sought again for the button, but it was
not to be found. In his distress he looked down for
it ; it was to be seen no more than to be felt. He
stood confounded, and I ''took him down."
TOMATO CATSUP, No. 1.
495. Cut the fruit in half, and boil it
half an hour; squeeze out the juice and
strain it through a hair sieve or coarse cloth,
and add the spices in the proportion given
below. Let the whole boil three hours,
434 THE FAMILY SAVE-ALL.
over a slow fire. Pour it out, and let it
stand till the next day, when you must add
half a pint of vinegar for each peck of to-
matoes.
For each peck of tomatoes, one eighth of
an ounce of red pepper, one quarter ounce
of black, half ounce of mace, half ounce all-
spice, half ounce cloves, two ounces mustard,
all finely powdered. Salt to suit the taste.
" Why is it, dear, that whenever we send for a
pound of tea or coffee, the grocer always sends it an
ounce short ?" " Oh, my dear, it's only a j^eculiar
weigh he has !"
TOMATO CATSUP, No. 2.
496. Slice the tomatoes, put a layer in
a deep vessel, and sprinkle over some salt ;
then another layer of tomatoes, and salt till
all are in. Stand them in the sun for two
or three days, when they are soft, pass
them through a sieve, and put the pulp,
thus drained out, over the fire to boil. Add
Cayenne pepper, whole black pepper, mace,
THE FAMILY SAVE-ALL. 435
cloves, allspice, and a little race ginger, if
you like ; let it boil till it is thick, add a
clove of garlic; by tasting it, you can judge
if it is seasoned to your taste. When cold,
bottle it off; put a tablespoonful of sweet oil
on the top of each bottle, and seal the corks.
A MATTER OP TASTE. — There is a charming tit-bit
in the quaint history of " Hop o' my Thumb," which
is not to be matched in literature of higher preten-
sions. During the parley with the Ogre's wife, the
hero says, as spokesman for his brother, " If you do
iiot give us a night's lodging, it is quite certain that
the wolves in the forest will devour us, and sooner
than that, we would prefer to he eaten by the gentle-
man of the hou^ey
PEPPER SAUCE.
497. Cut some green peppers very fine
with double the quantity of cabbage, to a
quart of the cut cabbage, and peppers, add
a stick of horseradish grated, a tablespoon^
ful of mustard seed, a tablespoonful ojp whole
allspice, a dozen cloves, a couple of sprigs of
mace, a tablespoonful of salt, and two of
436 THE FAMILY SAVE-ALL.
sugar. Boil the spices and sugar, in three
pints of good vinegar, and while hot, pour
it over the peppers and cabbage. When
cold, cover the jars, and keep in a cool, dry
place.
HOESERADISH SAUCE, No. 1.
498. Grate a stick of horseradish. To
one gill of vinegar, add a small tablespoon-
ful of mustard, and the same of sugar, with
a little salt. Mix them well together, and
stir into the horseradish.
HORSERADISH SAUCE, No. 2.
499. Grate a stick of horseradish, add
to it as much vinegar as will cover it, a lit-
tle salt, and a teaspoonful of sugar.
THE FAMILY SAVE-ALL. 437
VEGETABLE SAUCE, No. 1.
500. Slice half a dozen large tomatoes,
put them into a stew-pan, with about a pint
of button mushrooms, and an onion minced
fine. Season with Cayenne pepper and salt.
Thicken with a piece of butter, rolled in
flour. Stew very slowly. When the vege-
tables are tender serve it. This sauce is
good with cold meat.
VEGETABLE SAUCE, No. 2.
501. Peel a quart of mushrooms, put
them into a stew-pan with the water which
adheres to them. Season with salt and pep-
per, stew them slowly, and when nearly
done, add a piece of butter rolled in flour.
POTATO SAUCE.
502. Boil some potatoes till tender.
Boil equal quantities of onions in another
438 THE FAMILY SAVE- ALL.
pot, when the latter are soft, drain them
through a colander, mash them fine, season
highly with pepper and salt. Add also a
piece of butter. Then cut the potatoes in
pieces about an inch square, add them to
the onions, mix them well together; put
them over the fire again a few minutes, to
get hot, and pour in enough vinegar to
flavor. Dish it up immediately, and serve
hot. This sauce is an accompaniment to
any kind of cold roast meat or poultry.
TOMATO SAUCE.
503. Peel some tomatoes and cut them
in slices. Make a dressing of a tablespoon-
ful of sweet oil, the same of vinegar, half a
teaspoonful of mixed mustard, cayenne pep-
per, and salt to the taste. Mix this dress-
ing with the tomatoes and serve them^
This is a good sauce for cold roast beef.
THE FAMILY SAVE-ALL. 439
ONION SATJCE.
504. Peel some white onions, and boil
them in milk and water, without salt.
"When soft, mash them, season them with
pepper and salt, and add a piece of butter.
MINT SAUCE.
505. Pick and wash some spear mint,
chop it fine, and pour on enough vinegar to
wet it. To each gill of vinegar, add a
quarter of a pound of sugar. Mix it well.
CRANBERRY SAUCE.
506. Pick and wash the cranberries,
and allow three quarters of a pound of sugar
to each pound of fruit. Put them in a pre-
serving kettle with very little water. Stew
them till they are soft, and pour them into
440 THE FAMILY SAVE-ALL.
moulds. Rinse the moulds in cold water to
prevent them from sticking.
The good are better made by ill,
As odors crushed are sweeter still.
APPLE SAUCE.
507. Pare and slice some apples, put
them in a stewpan with very little water,
cover them to keep in the steam. When
soft, mash them, and add sugar to the taste.
Ripe quinces make a good sauce prepared in
the same way as directed for apples. Or,
apples and quinces may be mixed in equal
proportions.
DRIED APPLE SAUCE.
508. Wash some dried apples, ana pour
over them enough hot w^ater to cover them.
Let them stand all night. In the morning
THE FAMILY SAVE-ALL. 441
put the apples and the water they were
soaked in, into a kettle, and if there is not
enough water to cook them, add some more.
When quite soft, mash them. They are
greatly improved by stewing some slices of
lemon peel with them. They may be sea-
soned with cinnamon or nutmeg. Sweeten
to the taste.
DRIED PEACH SAUCE.
509. They are prepared in the same
manner as dried apples.
WINE SAUCE.
510. Mix together two ounces of butter
and a tablespoonful of flour ; stir this into
a half pint of boiling water, to which add
enough sugar to make it quite sweet. Let
it boil a few minutes, then add gradually
the white of one egg beaten to a froth, and
442 THE FAMILY SAVE- ALL.
a gill of Madeira wine. Grate nutmeg over
it, and serve it while hot.
WHITE SAUCE FOR FISH.
511. Boil a gill of new milk, beat the
yolk of a fresh eg^ with half a gill of thick
fresh cream. Add the milk slowly ; mix in
by degrees the strained juice of a lemon.
Stir over a slow fire till the sauce thickens ;
then serve it at once.
^ Good beef is easily distinguislied by a practiced
eye. It is of tine, smootli, open grain ; the color of
the fat should be white, and the lean a bright red.
If the color be dark and of a brick dust hue, and the
fat hard and skinny, it will certainly be tough, and
unwholesome, and dear at any price.
LIVER SAUCE.
512. Boil the livers of fowls a few min-
utes in water ; rub them fine with part of
Ihe water in which they have been boiled ;
THE FAMILY SAYE-ALL. 443
season with pepper, salt, and some butter
rolled in flour. As soon as the sauce comes
to the boil, remove it from the fire. This
sauce is good with cold roasted fowl or
turkey. Serve it in a sauce tureen while
hot,
A PARTY, taking supper at a country tavern, found
the poultry rather tough. One of the guests, after
exercising his ingenuit}" to no eifect in tr3'ing to
dissect an old fowl, turned to the waiter and asked,
" Have you such a thing as a powder flask ?" "No,
sir, we have not, do you want one?" '* Why, yes, I
think the shortest way would be to blow this fellow
PICKLED CHERRIES.
513. Pick over your cherries, remove
all the specked ones. Put them into a jar,
and pour over them as much hot vinegar
and sugar as will cover them ; to each gallon
of vinegar allow four pounds of sugar. Boil
and skim it, and pour it hot over the fruit.
Let it stand a week, then pour off the vine-
gar and boil it as before, pour it hot over
444 THE FAMILY SAVE-ALL.
the cherries the second time. As soon as
they are cold tie them closely.
MANGOES.
514. Although any melon may be used
before it is quite ripe, yet there is a particu-
lar sort for this purpose, which the garden-
ers know, and should be mangoed soon after
they are gathered. Cut a small piece out
of one end, through that take out the seeds,
and mix with them mustard-seed and shred
garlic ; stuff the melon as full as the space
Vill allow, and replace the cut piece. Bind
it up with pack-thread. To allow for
wasting, boil a good quantity of vinegar,
with pepper, salt, ginger, and any of the
sweet spices ; then pour it boihng hot over
the mangoes for four successive days; and
on the last, put flour of mustard and scraped
horseradish into the vinegar, just as it boils
up. Stop close. Observe that there be
plenty of vinegar, as pickles are spoiled if
THE FAMILY SAVE-ALL. 445
not well covered. Large cucumbers, called
" green turley," prepared in the same way,
are excellent, and are sooner fit to be eaten.
TO PICKLE CAULIFLOWERS.
515. Cut them before they are too
much blown, and upon a dry day ; strip off
the leaves, and quarter the stalk; scald
them in salt and water, but do not allow
them to boil ; then lay them to cool, cover-
ing them that they may not lose their color ;
sprinkle them with salt and water; put
them on a colander for twenty-four hours to
drain. When dry, cut out the thick stalk,
or, if it be large, divide it, give it a boil,
and split the flower into eight or ten pieces;
then put them carefully into jars, and cover
them with cold vinegar, which has been
previously boiled with spices ; or the cauli-
flowers may have one boil in salt and
vinegar, and be taken out immediately, and
put into cold vinegar previously boiled with
28
446 THE FAMILY SAVE-ALL.
spices — two ounces each of coriander-seed
and turmeric, one ounce each of mustard-
seed and ginger, with half ounce each of
mace and nutmeg, or cinnamon, to every
three quarts of vinegar; the spices may,
however, be varied.
Brocoli and the tops of asparagus may be
pickled in the same manner.
A gentIaEMAN, on being asked what he had for
dinner, replied, " A lean wife roasted, and the ruin
of man for sauce." What did his dinner consist of?
Of course jou give it up, and here's the answer — a
spare rib and ajDple-ssLUce.
TO PICKIE TOMATOES.
516. For this purpose the small round
ones are the best, and each should be
pricked with a fork, to allow some of the
juice to exude, but keep it for the pickle.
Put them into a deep earthen vessel, sprin-
kle salt between every layer, and leave
them there for three days covered ; then
wash off the salt, and cover them with a
pickle of cold vinegar, to which add the
THE FAMILY SAVE-ALL. 447
juice, mixed with a large handful of mus-
tard-seed and one ounce each of cloves and
white pepper, as being generally sufficient
for one peck of fruit. It makes an excellent
sauce for roast meat, and will be ready in
about a fortnight.
PICKLED BEETS.
517. Boil your beets till tender, but
not quite soft. To four large beets, boil
three eggs hard, remove the shells; when
the beets are done, take off the skin by
laying them for a few minutes in cold water
and then stripping it off; slice them a
quarter of an inch thick, put the eggs at
the bottom, and then put in the beets with
a little salt. Pour on cold vinegar enough to
cover them. The eggs imbibe the color of
the beets, and look beautiful on the table.
There is a mistake, tho' the saying is old,
To hear a man tell you he has a had cold ;
We must drop the saying, though long it has stood,
For I never heard of a cold that was good.
448 THE FAMILY SAVE- ALL.
TO PICKLE LEMONS.
518. Take the finest with the thickest
rind you can get, cut them deeply from end
to end in more than one place, but not
quite through, and fill the incisions with
salt ; put each on end, and lay them in a
dish near the fire, or in the sun if the
weather be hot, to dissolve the salt, and
repeat this during three weeks; then put
them into a jar, with a handful of white
mustard-seed if it be large, one-quarter to
one-half pound of bruised ginger, half that
quantity of cloves and allspice, a few chilis,
and a very little turmeric ; boil in vinegar,
and pour it upon the lemons when cold. It
was originally prepared by the cook of the
first Earl of Orford.
Some people, however, add to it either
shalot or garlic. It can hardly be ready
in less than six months, but will keep for
many years.
For limes, or very small lemons, the same
THE FAMILY SAVE-ALL. 449
method must be pursued, only they will not
require above half the time.
CUCUMBEKS.
519. If full-grown, the small long sort
are the best for pickling. Let them be
fresh gathered; pull off the blossoms, but
do not rub them ; pour over them a strong
brine of salt and water boiling hot, cover
them close, and let them stand all night.
The next day stir them gently to take off
the sand, drain them on a sieve, and dry
them on a cloth ; make a pickle with the
best white wine vinegar, ginger, pepper
(long and round), and a little garlic'
When the pickle boils, throw in the cu-
cumbers, cover them, and make them boil
as quickly as possible for three or four
minutes ; put them into a jar with the
vinegar, and cover them closely ; when
cold, put in a sprig of dill, the seed down-
450 THE FAMILY SAVE-ALL.
ward. They will be exceedingly crisp and
green, done in this manner ; but if they do
not appear to be of a fine color, boil up the
pickle the next day, and pour it boiling on
the cucumbers.
TO PICKLE GHERKINS.
520. Choose nice young ones, spread
them on dishes, salt them, and let them lie
a week, with a small bit of alum; then
drain them, and putting them in a jar,
pour boiling vinegar over them. Set them
near the fire, covered with plenty of vine
leaves ; if they do not become a tolerably
good green, pour the vinegar into another
jar, set it over the hot hearth, and when
it becomes too hot to bear your hand, but
still not to boil, pour it over them again,
covering with fresh leaves ; and thus do till
they are of as good a color as you wish. As
an additional reason for preparing them at
THE FAMILY SAVE-ALL. 451
home, it 'is indeed well known that the
very fine green pickles are made so by
the dealers using brass or bell-metal vessels,
which, when vinegar is put into them,
become highly poisonous.
If spices be not mixed among the pickle,
put into the kettle, in a thin muslin bag,
allspice, mace, and mustard-seed, to every
quart of vinegar in the proportion of rather
less than half an ounce each of the former,
to one ounce of the seed.
MISCELLANEOUS.
CRANBERRY WATER.
521. Pour boiling water upon bruised
cranberries, let them stand for a few hours,
strain off the liquor, and sweeten to the
taste. This forms an agreeable and refresh-
ing beverage for invalids.
4:52 THE FAMILY SAVE-ALL.
TO MAKE GRUEL.
522. Ask those who are to eat it, if
they like it thick or thin ; if the latter, mix
well together, by degrees, in a pint basin,
one tablespoonful of oatmeal, with three of
cold water — if the former, use two table-
spoonfuls.
Have ready, in a stewpan, a pint of boil-
ing water; pour this, by degrees, to the
oatmeal you have mixed, return it into the
stewpan, set it on the fire, and let it boil
for five minutes, stirring it all the time to
prevent the oatmeal from burning at the
bottom of the stewpan, skim and strain it
through a hair sieve. A little wine and
nutmeg may be added.
BALM TEA.
523. Is made by simply pouring boil-
ing water over some of the leaves in a
teapot, and letting them infuse.
THE FAMILY SAVE-ALL. 40 3
APPLE WATER.
524. Slice some apples, put them in a
deep pan, and pour enough boiling water
over them to cover them. Place the cover
on the pan, and when cold, strain the liquid,
sweeten it and flavor with a little lemon, if
agreeable.
BARLEY WATER.
525. Wash two ounces of pearl barley
thoroughly, and boil it for a few minutes in
half a pint of water. Strain the water off
and throw it away. Boil the barley in two
quarts of fresh water until it is reduced to
one quart; then strain it, and add sugar
and lemon juice to the taste.
%EEF TEA
526. One pound of beef, one quart of
cold water. Cut the beef in thin slices, and
454 THE FAMILY SAVE-ALL.
pour on the water. Cover it and set it in
a warm place for three-quarters of an hour ;
then put it over a slow fire where it will
simmer for half an hour. Strain it, and
serve it hot or cold as recommended by the
physician. Salt it to the taste.
When was beef tea first introduced into England?
Wiien Henry VIII. dissolved the papal hull.
SLIPPERY-ELM TEA.
527. Strip your slippery-elm into small
pieces; take two tablespoonfuls of these
pieces, and pour over them two teacups of
boiling water. Let it stand until it be-
comes mucilaginous, and then strain it.
VEAL TEA.
528. Cut one pound of a knuckle of
veal in thin slices, pour over it a quart of
cold water. Cover it, and let it simmer for
THE FAMILY SAVE-ALL. 455
an hour and a half. When boiled to a jelly
it will keep for three or four days, and may
be used at any time by pouring over it a
little boiling water and letting it stand near
the fire. Add salt to the taste.
A Scotch minister was once ordered " beef tea "
by his physician. The next day the patient com-
plained that it had made him sick. " Why, minis-
ter," said the doctor, " I'll try the tea myseP." So,
putting some in a skillet, he warmed it, tasted it,
and told the minister it was excellent. " Man,"
says the minister, "is that the way ye sup it?"
" What ither way should it be suppit ? It's excel-
lent, I say, minister." " It may be gude that way,
doctor, but try it wi' the cream and sugar, man I try
it wi' that, and then see hoo ye like it."
IKISH MOSS OR CARRIGAN.
529, Soak half an ounce of the moss in
cold water for a few minutes ; then with-
draw it, shaking the water from each sprig,
and boil it in a quart of milk till it attains
the consistence of jelly, and sweeten to the
taste. A decoction of the same quantity
456 THE FAMILY SATE- ALL.
of moss in a quart of water is also used as
a deinulceut in coughs.
Neither let prosperity put out the e3^es of cir-
cumspection, nor abundance cut ofl' the hands of
frugality ; he that too much indulges in the super-
fluities of life, shall live to lament the want of its
necessaries.
ISINGLASS BLANCMANGE.
530. Boil one ounce of isinglass in one
quart of water till it is reduced to a pint ;
then add the whites of four eggs, with two
spoonfuls of water — to keep the eggs from
poaching — and sugar enough to make it very
sweet, and run the liquid through a jelly
bag ; then put to it two ounces of sweet,
and half an ounce of bitter almonds ; give
them a scald in your jelly, and pass the
whole mixture through a hair sieve, and
empty it into a china bowl. The next day
turn it out, and stick it all over with sweet
almonds, blanched and cut lengthwise.
THE FAMILY SAVE-ALL. 457
BARLEY GRUEL.
531. Wash two ounces of pearl barley,
and boil it in a quart of water till reduced
to a pint ; strain it, and add sugar and wine
to the taste.
ACORN COFFEE.
532. Peel the husks from sound ripe
acorns, divide the kernels, dry them gradu-
ally, and roast them in a close vessel ;
while roasting they should be stirred con-
tinually, and small pieces of butter added
from time to time. Care must be taken
not to burn, or roast them too much.
When roasted, they may be ground and
used as ordinary coffee.
ALE POSSET.
533. Boil a pint of new milk with a
slice of toasted bread ; pour a bottle of mild
458 THE FAMILY SAVE-ALL.
ale into a punch bowl, sweeten and add
spices, and then pour the boiling milk
over it.
BREAD PUDDING FOR INFANTS.
534. Grate some stale bread into a tea*
cup, pour boiling milk over it, and when
cold, mix with the yolk of an egg. Boil it
in a cup for a quarter of an hour.
CELERY DRESSED AS SLAW,
535. Cut the celery in pieces about a
quarter of an inch long. Make a dressing
of the yolks of three eggs boiled hard, half
a gill of vinegar, half a gill of sweet oil, one
teaspoonful of French mustard, or half a
teaspoonful of common mustard, with salt
and Cayenne pepper to the taste. Pour
this mixture over the celery, stir it well
and send it to the table. It should be
THE FAMILY SAVE- ALL. 459
kept in cold water to make it crisp, until
about fifteen minutes before it is sent to
the table, then drain it and pour the
dressing over.
" LuT us endeavor that our life, though it be not
of any great extent and length, yet may be of much
weight and worth. Let us measure it by work, and
not by time."
ECONOMICAL TJSE OF NUTMEGS.
536. If ^ person begins to grate a nut-
meg from the stalk end, it will prove hol-
low throughout ; whereas the same nutmeg
grated from the other end, would prove solid
to the last. This is because the centre con-
sists of a number of fibres issuing from the
stalk, and extending throughout the centre
of the fruit. When the stalk is grated
away, those fibres, being attached to no
other part, lose their hold, and drop out,
and a hollow is formed through the whole
nut.
460 THE FAMILY SAVE- ALL.
BREAKFAST DISH OF COLD MEAT.
537. Cut the meat in pieces about an
inch square, put them mto a stewpan with
some butter, or a little of the cold gravy.
Season with pepper and salt. As soon as
the meat is very hot, add a little flour to
thicken the gravy, and serve.
A FASTIDIOUS taste is like a squeamish appetite ;
the one has its origin in some diseases of the mind,
as the other has in some ailment of the stomach.
-f
CHEESE SOTJFFLE, OR FONDU.
538. Grate six ounces of rich cheese
(Parmesan is the best) ; put it into an
enamelled saucepan, with a teaspoonful of
flour of mustard, a saltspoonful of white
pepper, a grain of Cayenne, the sixth part
of a nutmeg, grated, two ounces of butter,
two tablespoonfuls of baked flour, and a
gill of new milk ; stir it over a slow fire
till it becomes like smooth thick cream (but
THE FAMILY SAVE-ALL. 461
it must not boil) ; add the well-beaten yolk
of six eggs ; beat for ten minutes ; then
add the whites of the eggs beaten to a
stiff froth ; pour the mixture into a tin, or
a card-board mould, and bake in a quick
oven for twenty minutes. Serve imme-
diately.
Human Pulsation. — An ingenious author asserts
that the length of a man's life may be estimated by
the number of pulsations he has strength to per-
form. Thus, allowing seventy years for the com-
mon age of man, and sixty pulses in a minute for
the usual measure of pulses in a temperate person,
the number of pulsations in his whole life would
amount to 2,207,520,000 ; but if, by intemperance or
other causes, he forces his blood permanently into a
more rapid movement, so as to give seventy-five
pulses to the minute, the same number of pulses
would be completed in fifty-six years ; consequently
shortening his life by fourteen years.
TO CLARIFY DRIPPING.
539. Set it on the fire in a clean pan,
and when melted and just going to boil,
take it off and pour it into another pan half
29
462 THE FAMILY SAVE-ALL.
filled with boiling hot water ; stir the two
well together with a broad, wooden spoon,
and then remove the pan into a cool place
till the next day, when the clarified drip-
ping will be found floating on the surface
of the water.
CHICKEN JELLY.
540. Take a large chicken, cut it up
into very small pieces. Bruise the bones,
and put the whole into a stone jar, with a
cover that will make it water tight. Set
the jar in a large kettle of boiling water,
and keep it boiling for three hours. Then
strain off the liquid, and season it slightly
with salt, pepper, and mace ; or, with loaf
sugar and lemon juice, according to the
taste of the person for whom it is intended.
Eeturn the fragments of the chicken to the
jar, and set it again in a kettle of boiling
water. You will find that you can collect
THE FAMILY SAYE-ALL. 563
nearly as much jelly by the second boiling.
This jelly may be made of an old fowl.
Duke de Alba once replied to the king, who
asked him whether he had seen the eclipse of the
sun, that he had so much business to do upon earth,
that he had no time to look up to heaven.
GINGER BEER.
541. One ounce and a half of ginger
well bruised, one ounce of cream of tartar,
one pound of loaf sugar, and one lemon, to
every gallon of water. Put these ingredi-
ents into an earthen pan, and pour upon
them the water boiling. When cold, add
a teaspoonful of yeast to each gallon. Let
it stand twenty-four hours, then skim it.
Bottle it, and keep it in a cool place before
you drink it.
"Now, gentlemen," said a nobleman to his
guests as the ladies left the room, "let us under-
stand each other — are we to drink like men or like
brutes ?" The guests, somewhat indignant, ex-
claimed, "like men, of course." "Then," replied
he, "we are going to get jolly drunk, for brutes
never drink more than they want."
464 THE FAMILY SAYE-ALL.
CHERRY ICE.
542. Stone two pounds of ripe cherries,
bruise and set them on the fire, with a little
water, and a half pound of sugar ; when
they have boiled, pass them through a hair
sieve into an earthen pan ; pound a handful
of the kernels, put them in a basin with
the juice of two lemons, add to the cherries
a pound of sugar, and strain on them the
lemon juice and kernels; mix the whole
together and put it into a freezer with
pounded ice ; work the cherries up with
it well until it has set, then place it in
glasses.
WATER ICES GENERALLY.
543. If made from jams, you must rub
them through a sieve, adding thick boiled
syrup and lemon juice, and some jelly and
coloring ; if for pink, add the white of an
egg whipt up, before you add it to the best
half of a pint of spring water; if of jam,
THE FAMILY SAVE-ALL. 465
you must have a good pint of mixture in
all, to make a quart mould ; if from fruits
with syrup, you will not require water.
PORTABLE LEMONADE.
544. Take of tartaric acid, half an
ounce ; loaf sugar, three ounces ; essence
of lemon, half a drachm. Powder the
tartaric acid and the sugar very fine in a
marble or Wedgewood mortar (observe never
to use a metal one), mix them together,
and pour the essence of lemon upon them,
by a few drop» at a time, stirring the mix-
ture after each addition, till the whole is
added ; then mix them thoroughly and
divide it into twelve equal parts, wrapping
each up separately in a piece of white
paper. When w^ anted for use, it is only
necessary to dissolve it in a tumbler of cold
water, and fine lemonade will be obtained,
containing the flavor of the juice and peel
of the lemon, and ready sweetened.
466 THE FAMILY SAVE-ALL.
BEER.
545. To four gallons of water, take two
pounds of sugar, one quart of molasses,
half a teacupful of ginger, one pint of sots,
two spoonfuls of cream of tartar, one and
a half spoonfuls of ground allspice, and
three drops of oil of sassafras. Put the
spices into bags; heat the water and pour
it over the spices ; mix the whole of the
ingredients in an open vessel, let it stand
over night, then skim off the top of the
liquid, take out the bags of spices, and
pour it carefully into jugs, bottles, or a
keg; it will be fit for use in twenty-four
hours.
BUTTERED EGGS.
546. Break four or five eggs carefully
into separate cups ; put two ounces of good
butter into a bright tin dish, and j)ut it into
the oven. When the butter boils, lay hi
the eggs carefully, and over each sprinkle
THE FAMILY SAVE- ALL. 467
white pepper and salt very lightly; put
them in the oven for five or six minutes.
Serve in the dish they are cooked in.
" What is the reason your wife and you always
disagree ?" asked one Irishman of another. " Be-
cause we are both of one mind. She wants to be
master, and so do I."
MELTED BUTTER.
547. This simple luxury, owing to
ignorance or carelessness in making, is often
any thing but a luxury. First, be particu-
lar to have an exceedingly clean saucepan.
Put into it in the proportions of a small
teacupful of water, two ounces of butter
and a large teaspoonful of flour. The flour
should be mixed smoothly with the cold
liquid before it is put near the fire, and
if the mixture is allowed to stand an hour
before melting so much the better ; but it
must not be put near the fire until it is
ready to be melted. When once upon the
fire, keep it stirred, or move it by occasion-
468 THE FAilILT SAYE-ALL.
ally shaking the saucepan ; but use the
utmost caution to stir or sliake it so that
the liquid should always go around in the
saucepan in the same way ; if it sometimes
moves to the right and then to the left, it
will be oiled, and then the best thing to do
is to throw it away. A little cream or
good milk may be used instead of part
water, and will be found an improvement.
A King's Speech. — Charles II., asked Bishop
Stillingfleet, how it happened that he generally
preached without a book, but always read the ser-
mons which he delivered before the court. The
bishop asked in turn why he read his speeches in
parliament. " Why, Doctor," replied his merry
majesty. " I'll tell you candidly ; I have asked
them so often for money that I am ashamed to look
them in the face."
TO FEESHEN SALT BUTTER.
548. Churn it afresh with new milkj
in the proportion of a pound of butter to
a quart of milk.
Where is the hoe, Sambo?'' "Wid de rake,
massa." ** Well, where is the rake?" "Why, wid
de hoe." "Well, well, where are they both?"
" Why, bote togedder, massa ; you 'pears to be berry
'ticular dis mornin'."
THE FAMILY SAYE-ALL* 469
FOOD FOR DELICATE INFANTS.
549. Take a piece of gelatin (or Ameri*
can isinglass) about one inch square, dis-
solve it in half a gill of water over the fire
' — then add a gill of milk. When it comes
to a boil, stir in a good half teaspoonful
of arrowroot. When taken ofi* the fire, stir
in two tablespoonfuls of cream. This food
is suitable for a child four or five months
old. As the child becomes older, increase
the strength of the food.
Vice and Virtue. — Those who have resources
within themselves, who can dare to live alone, want
friends the least, but, at the same time, best know
how to prize them the most. But no company is
far preferable to bad, because we are more apt to
catch the vices of others than their virtues, as dis*
ease is far more contaojious than health.
PRESERVING EGGS.
550* The following receipt has been
tried for several years with .unvarying
Buccess. To five quarts of cold water add
470 THE FAMILY SAVE-ALL.
one pound of salt and one ounce of salt-
petre ; boil tegether for about twenty
minutes, and when nearly cold, add four
tablespoonfuls of pounded quick lime. Let
it stand three days, stirring it twice a day.
Place the eggs (w^hich should be quite
fresh) in a jar, with the small end down-
ward, and pour the mixture upon them.
Additional layers may be added, as conve-
nient, and from thirty to fifty eggs may be
done in one jar. They will keep for
months, but must not be taken out of the
lime till they are about to be used, when
they will be found to be perfectly fresh.
The lime should cover the eggs full two
inches above them.
Pleasant Travelling. — In Edinburgh resides
Mr. C , who is as hnge, though not as witty as
Falstafi*. It is his custom when he travels to book
two places, and thus to secure half of the inside of
the coach to himself. He sent his servant the other
day to book him for Glasgow. The man returned
with the following pleasing intelligence : " I've
booked 3'ou, sir ; but as there wern't two inside
places left, I booked 3^ou one in and one out.''^
THE FAMILY SAVE ALL. 471
PLAIN OMELETTE.
551. Beat four eggs very light. Have
ready a pan of hot butter, pour the beaten
eggs mto it, and fry it till it is of a fine
brown on the under side, then lap one half
over the other, and serve it hot. Just be-
fore you lap it, sprinkle a little salt and
pepper over the top. Chopped parsley or
onion may be mixed with the egg before it
is fried.
A PERSON asking Diogenes what was the best din-
ner-hour, he answered. "Any hour." "Nay," said
the man, " any hour will not suit rich and poor too."
"But it will, though," retorted the philosopher;
" a rich man can dine any hour, that he likes ; but
a poor man any hour that lie can.^^
RASPBERRY VINEGAR.
552. Take ripe raspberries, put them
in a pan, and mash them with a large
wooden spoon or masher. Strain the juice
through a jelly bag, and to each pint of
juice, add one pound of loaf sugar, and one
472 THE FAMILY SAVE- ALL.
quart of vinegar. When the sugar has dis-
solved, place the whole over the fire in a
preserving kettle, and let it boil a minute or
two, and skim it. When cold, bottle it,
cork it well, and it will be fit for use.
A LAUNDRESS, who was employed in the family of
a governor, said to him with a sigh. " Only think,
your excellency, how small a sum of money would
make me happ3'." " How little, madam ?" said the
governor. "Oh! dear sir, twenty pounds would
make me perfectly happy." "Then I will send it
to 3^ou to-morrow ; ujdou the understanding that that
amount will make 3'our happiness perfect." "I
thank 3'ou, and assure 3"ou that it will," she said,
and took her departure. She was no sooner outside
the door than she thought she might as well have
asked and received forty ; so she stepped back, say-
ing, ^^ please make it fiwty y " Ah! I am released,"
said the governor, " you have proved that the
twenty would not make you happy ; nor would any
other sum."
RESTORATIVE JELLY FOR INVALIDS.
553. Take two ounces of isinglass; one
ounce of gum arable ; and one ounce of
sugar candy. Put these into half a pint of
spring water, and let them remain eight
hours ; then simmer over a slow fire, or in a
THE FAMILY SAVE-ALL. 473
jar in the oven, until dissolved. Add half
a pint of good sherry; and, when nearly
cold, flavor with nutmeg or cloves. This is ■*
excellent.
Teue wisdom is less presuming than folly ; the
wise man doubteth often, and changeth his mind ; the
fool is obstinate and doubteth not ; he knoweth all
things but his own ignorance.
TOASTED CHEESE.
554. This preparation is popularly
known as Welsh Rahhit or Rarebit. Cut
some cheese into thin shavings, and put it
with a bit of butter into a pan. Place it
over a gentle fire, and stir it till the cheese
dissolves. Serve it with toasted bread, in
the bottom of the dish.
" 'Tis being, and doing, and having, that make
All the pleasures and pains, of which people par-
take,
To be what God pleases, to do a man's best,
And to have a good heart, is the way to be blest.
474 THE FAMILY SATE- ALL.
aUEEN'S TOAST.
555. Fry some slices of stale bread a
fine brown ; then dip each slice quickly in
some boiling water to remove the grease.
Place them in layers on a dish. They may
be put in the form of a pyramid. Serve
with any kind of sweet sauce ; or they may
be eaten with butter and sugar.
A Turkish proverb runs thus : The devil
tempts all, except idle men, and they tempt the
devU.
SANDWICHES.
556. Cut the bread moderately thin,
butter it very slightly indeed ; lay the meat
cut thin, season with salt, pepper, and mus-
tard, as may be required ; cover with a sec-
ond slice of bread, trim the edges, put them
one on the other, and cover with a damp
cloth until required. Where tongue is used,
it should be boiled the day before, and when
thoroughly done pressed in a mould. Chicken
THE FAMILY SAVE-ALL. 475
boned and forced with a small quantity of
forced veal and ham, and treated in the
same way, will make excellent sandwiches.
All kinds of meat used for sandwiches
should be thoroughly done.
Why should starvation be unknown in the desert ?
Because of the sand-which-is there. But how came
the sandwiches there ? Noah sent Ham, and his
descendants bred and mustered.
HAM SANDWICHES.
557. Slice some cold boiled ham very
thin, and spread over them a little French
mustard. Place a slice of the ham between
two thin slices of bread and butter. Or the
ham may be laid on a very thin slice of but-
tered bread ; roll it up, taking care not to
break the crust.
BLACKBERRY CORDIAL.
558. To one quart of blackberry juice,
add one pound of white sugar, half an ounce
476 THE FAMILY SAVE-ALL.
of grated nutmeg, and half an ounce of
pulverized cinnamon. Tie the spice in a
fine muslin bag, boil the whole and skim it.
When no more scum rises, set it away to get
cold, and add one pint of best brandy.
Cloves and allspice may be added in the
proportion of a quarter of an ounce of each,
COFFEE.
559. Beat an egg, and to one teacupful
of ground coffee, add one-third of the beaten
egg, and as much cold water as will just
moisten the coffee ; do not put in much cold
water, stir all well together, put the mixture
in your coffee pot, and pour over it six tea-
cupfuls of boiling water. Let it boil hard
for ten or fifteen minutes. When it begins
to boil, stir it frequently, and never leave it
until the grounds sink, which they will do
in a few minutes after it. has been on the
fire. Be careful and do not let your coffee
THE FAMILY SAVE-ALL. 477
boil over, as by that means you lose a great
deal of the grounds, and consequently the
coffee will be weakened. Rinse your pot,
if it be silver or Britannia metal, with hoil-
iiig water, pour the coffee into it, and serve
it hot. Coffee and tea lose much of their
flavor if served cold.
My uncle P was an awful snorer. He could
be heard as far as a blacksmith's forge ; but my aunt
became so accustomed to it, that it soothed her re-
pose. They were a very domestic couple — never
slept far apart for many years. At length my uncle
was required to leave home for some daj^s on busi-
ness. The first night after his departure, my aunt
never slept a wink ; she missed the snoring. The
second night was passed in the same restless manner.
She was getting in a very bad way, and probably
it would have been serious, had it not been for the
ingenuity of a servant girl ; she took the coffee mill
into my aunVs bed-room, and ground her to sleep at
once I
RAISIN WINE.
560. Boil the water, which is to be
used for the wine, and let it cool. Then
put into a cask, eight pounds of raisins, for
each gallon of water. Put the fruit and
30
478 THE FAMILY SAYE-ALL.
water into the cask alternately, until the
cask is quite full. Lay the bung in lightly ;
stir the wine every day or two. Keep the
cask full by the addition of cold water
which has been boiled. As soon as fermenta-
tion ceases, put the bung in tightly, and
leave the wine untouched for a year. Then
draw it off in a clean cask, and fine it with
a piece of isinglass tied in a muslin bag,
and suspended in the liquor. The refuse
raisins make good vinegar, if fresh water be
poured over them, and the cask set in the
sun.
A WIT and a fool in company, are like a crab and
an oyster ; the one watches till the other opens his
mouth, and then makes small work of him.
GINGER WINE.
561. To four gallons of water, put
eight pounds of white sugar, and half a
pound of bruised ginger. Boil the whole
together, and pour the liquor in a vessel to
THE FAMILY SATE- ALL. 479
cool. To each gallon, add the juice and
rind of four lemons. Toast a piece of bread,
cover it with fresh yeast, and put it in the
liquor. As soon as it begins to ferment,
put it into a cask. When the fermentation
subsides, which will be in two or three
weeks, add two pounds of raisins which
have been stoned. In two months it may
be bottled.
Children and fools, says an okl adage, always
tell the truth. "Mother sent me," said a little girl,
" to come and ask you to take tea with her this even-
ing." " Did she say at what time, my dear ?" " No,
ma'am, she only said she would ask you, and, then
it would he off her mind.^^
SAMP.
562. This dish is made of new Indian
corn crushed^ but not ground. It should be
boiled very slowly until quite soft, and sea-
soned with a little salt. It may be eaten
with sugar and good milk or cream, or with
molasses. When cold it may be cut into
480 THE FAMILY SAYE-ALL,
slices and fried a nice brown. This latter
dish is very appropriate for breakfast.
MOCK OYSTERS,
563. Boil some salsify, in water, with
a little salt. When soft, mash it, and season
it with pepper, salt, and a lump of butter.
Have ready some bread crumbs or grated
cracker, and a couple of eggs, well beaten.
With a spoon, take out some of the salsify,
dip it in the egg, and then in the cracker,
and fry a light brown on both sides.
A CLERK was assisting a clergyman, who had
come to preach a charity sermon, to robe before the
service commenced, when he said to him, *' Please
sir, I am deaf." " Indeed, mj^ good man," said the
clergyman, " then how do you manage to follow me
through the service ?" " Why, sir," said the clerk,
" I looks up, and when you shuts your mouth I
opens mine."
TO PRESERVE MILK.
564. Take any quantity of really fresh
milk, put it into a bottle well corked, and
THE FAMILY SAVE-ALL. 481
plunge into boiling water for a quarter of
an hour.
Our attention has lately been directed to an in-
vention for obtaining milk in a solidified form, for
sea-voyages. A funny friend of ours, says it must
be a capital invention, for solidified milk must ob-
viously be "quite the cheese.-^
TEA.
565* Scald your teapot with boiling
water, and allow a teaspoonful of tea for
each person and one over. Pour enough
boiling water on the tea leaves to rather
more than wet them. Let it stand fifteen
minutes ; pour on as much boiling water as
will serve one cup to each one of the
company. As soon as the first cups are
poured out, add half a teaspoonful for each
person, and pour on some boiling water.
The most convenient article for hot water
is an urn with a spirit lamp under it, which
keeps it boiling on the table. But the
482 THE FAMILY SAVE-ALL.
water may be kept sufficiently hot in an
ordinary teapot.
Some who are particular about their tea,
stop the spout of the teapot with a cork
while the tea is drawing, to retain the
aroma.
Tea came into general use sooner in England
than in Scotland. In ] 685 the widow of the Duke
of Monmouth sent a pound of it to one of her
relations in Scotland. This Chinese production
was then unknown. They examined it with great
attention, and ordered the cook to come, who, after
a long examination, decided that it was some dried
herb. The}^ abandoned to him this precious eata-
ble to use as he thought proper. Consequently he
had the leaves boiled, threw the water away, and
served them up like spinach. The guests did not
find the garden stutf to their taste, and its reputa-
tion in Scotland thus s Littered for a long time.
THE BEST METHOD OF MAKING TEA.
566. When tea is made out of the
room, its volatile and essential proper-
ties are frequently dissipated before it
comes to the table. It is not the bitter-
ness, but the fragrance of the tea that
THE FAMILY SAVE-ALL. 483
is refreshing. The tea should be wetted or
steeped, before the larger quantity of water
is added. But if the tea and the pot are
both warmed dry, before any portion of the
water is added, a stronger infusion will be
obtained. Put the tea, dry, into the empty
pot; then place the pot before the fire, or
on the hot plate of an oven till the tea is
well heated, but not burned; then pour
upon it the boiling water, and a fragrant
infusion will be immediately produced.
Whether tea should be boiled or not,
depends in some measure upon the constitu-
tion and inclination of the consumer. If it
is generally found to be too exciting, and if
also a full and slightly bitter infusion is
preferred, the tea should he boiled a few
minutes, because boiling dissipates the vola-
tile extract which disturbs the nervous
system, and develops by solution the bitter
principle.
"Father," said a roguish boy, "I hope you
won't buy any more gunpowder tea for mother."
484 THE FAMILY SAVE-ALL.
" Why not ?" " Because every time she sits doWli
to the tea-table, she blows us up /" " Go to bed,
sir, immediately. '*
RHUBARB WINE.
567* Cut five pounds of rhubarb into
small pieces; add a gallon of cold water,
and put it into a tub for eight or nine days,
stirring it well two or three times a day.
Strain the liquor, and to every gallon add
four pounds of sugar, the juice and half the
rind of a lemon ; put it in a cask, with half
an ounce of isinglass dissolved in a little of
the liquor. Add a gill of brandy. Bung
the cask closely. Bottle it in ten or twelve
months.
A CHEAP SUMMER DRINK.
568. Pour two bottles of porter into
three quarts of water and one pint of the
best molasses. Mix this well together, and
in three or four days it will be fit for use.
THE FAMILY SAVE-ALL* 485
TO CURE HAMS.
569. Mix together, eight pounds of
salt, two ounces of saltpetre, two pounds of
brown sugar, one ounce and a half of
potash, and four gallons of water. This
brine is sufficient for every one hundred
pounds of meat. The brine should be
poured over the pork after it has laid in
the tub for about two days. Let the hams
remain in the brine six weeks, then dry
them several days before smoking. The
meat may be rubbed with fine salt when it
is packed down. The meat should be
thoroughly cool before packing.
A PRUDENT man advised his drunken servant to
put by his money for a rainy day. In a few weeks
the master inquired how much of his wages he had
saved. " Faith, none at all," said he, " it rained
yesterday, and it all went."
ANOTHER MODE OF CURING HAMS.
570. To every hundred pounds of pork,
take a bushel and half a peck of salt, three
486 THE FAMILY SAVE-ALL.
pounds of saltpetre, three pounds of sugar,
and two quarts of molasses. Mix these
ingredients, and rub the meat with it w^ell.
At the end of nine days, take out the hams
and put those which were at the top at the
bottom. In three weeks, take out the meat.
Remember to rub the hams often with the
salt, etc., while it is in the tub, so that
every part may be thoroughly impregnated.
"What makes j'ou get up so late, sir?" said a
father to his son, who made his appearance at the
breakfast table al)0iit ten o' clock. " Late ! why
father I was up with the lark." ''Well, then, sir,
for the future don't remain so long up with the
lark, but come down a little earlier to breakfast."
COLD MEAT, GAME OR POULTRY, DRESSED
AS FRITTERS.
571. Weigh the meat, and put an equal
weight of bread crumbs to soak in cold
w^ater; let there be a little fat with the
meat, and cut it into small dice. Squeeze
the water from the bread ^ put in the pan
THE FAMILY SAVE- ALL. 487
two ounces of butter or lard, and two table-
spoonfuls of onion, chopped fine ; fry two
minutes, then add the bread, stir with a
wooden spoon until rather dry ; then add
the meat ; season with salt and pepper to
taste, add a little nutmeg, if approved ; stir
till quite hot ; then add gradually two eggs
well beaten ; mix quickly, and pour on a
dish to cool. Roll into the shape of small
eggs, egg and bread crumb them, and fry.
Serve plain with any appropriate sauce.
What wind does a hungry sailor like best ? One
that blows foul, afterward chops, and then comes
with little puffs.
BOILED TRIPE,
572. Scrape and wash the tripe very
clean, boil it in water with salt enough to
season the tripe ; when very tender, have
ready some onions, boiled and washed, and
well seasoned with pepper, salt, and a lump
of butter ; put the onions in a deep dish,
488 THE FAMILY SAVE-ALL.
and lay the tripe on the top, or serve them
in separate dishes. , ;
Some persons like tripe boiled plainly in
water, and served with onion sauce and
mustard.
YiRTUE comes from industry quite as much as from
morality. "An idle head is Satan's workshop ;"
and let a man do nothing for a fortnight, the old
adversary will get possession of his pate, bring in
a stock of evil thoughts, start the machinery of
low passions, and commence his regular business
of producing sin.
FRIED TRIPE.
573. Tripe may be fried in egg and
bread crumbs like oysters, and is then a
very nice dish ; it should first be boiled till
tender ; it may be fried without the egg or
crumbs, in gravy, thickened with a little
flour, and flavored with catchup or vinegar.
Wear your learning like your watch, in a private
pocket, and don't pull it out to show that you have
one ; but if you are asked what o'clock it is, answer
accordingly.
THE FAMILY SAVE-ALL. 489
AN EXCELLENT SUBSTITUTE FOR PASTRY
FOR THE BYSPEPTIC,
574. Boil a teacupful of sago as thick
as it can be made to boil, without burning ;
put about five spoonfuls into a quart basin ;
then a layer of baked fruit of any sort,
sweetened, and fill the basin to the brim
with alternate layers of fruit and sago. Set
in a cool place for a little time, and it will
become solid. It is best when made shortly
after breakfast, and allowed to stand till
wanted, to warm either in an oven, over
boiling water, or before the fire, with a plate
turned over it, for dinner. The sago boils
best when soaked in cold water for a few
hours before using. Rice may be used in
the same way. Serve with any sweet sauce.
TO KEEP CHESTNUTS.
575. To preserve chestnuts, in order
to have them good and-fresh, to eat through
490 THE FAMILY SAYE-ALL.
the winter, you must make tliem perfectly
dry after they have come out of their green
husks ; then put them into a box or barrel,
mixed with, and covered over by fine and
dry sand, three gallons of sand, to one gal-
lon of chestnuts. If there be maggots in
any of the chestnuts, they will come out
of the chestnuts, and work up through the
sand to get to the air ; and thus you have
your chestnuts sweet, sound, and fresh.
Have you ever watched an icicle as it formed ?
You noticed how it froze one drop at a time. If
the water was clean, the icicle remained clear, and
sparkled in the sun ; but if the water was slightly
muddy, the icicle looked foul, and its beauty was
spoiled. Just so our characters are forming. Oue
little thought or feeling at a time, adds its influence.
If every thought be pure, the soul will be lovely,
and will sparkle with happiness ; but if impure,
there will always be wretchedness.
CELERY FOR FLAVORING.
76. Celery leaves, and ends, are used
for flavoring soups, gravies, sauces, etc.
THE FAMILY SAYE-ALL. 491.
TO COLOR BUTTER.
577. For every four quarts of cream,
grate one middling sized carrot, pour on it
half a pint of boiling water, let it stand
until cool, and strain the liquor into the
cream. It does not hurt the flavor.
How few do eat and drink, not merely with an in-
tention to preserve the body in health and strength,
but with such prudence, care and caution, as not to
over cherish and pamper, to embolden and enlarge
their bodies.
ESSENCE OF CELERY.
578. Soak a tablespoonful of celery-
seeds, in a large teacupful of brandy. A
few drops will suffice to flavor a quart of
soup.
The thieving propensities of "the cat" are well
known. How does "the cat" contrive to open the
side-board ? How is it, that after drinking our gin,
she never seems intoxicated ? Whatever can the cat
do with the tea ? And how, when she breaks a plate^
does she manage to pick up the pieces !
492 THE FAMILY SAVE-ALL,
ELDERBERRY WINE.
579. To ten quarts of berries, put five
quarts of water, and let it stand twenty-
four hours. Then boil and skim it ; strain
it, and to every gallon of the liquor put
three pounds of sugar, half an ounce of
cloves, one ounce of cinnamon, and two
ounces of ginger. Boil it again, and fer-
ment it, by putting in it a slice of toast
covered with fresh yeast. By leaving out
the spices, this wine is said to resemble
Port,
At a hotel at Hastings, Jerrold was dining with
two fi'iends, one of whom, after dinner, ordered,
among other pleasant things, " a bottle of old port."
"Waiter," said Douglas, with that twinkle of the
eye, that was always a promise of wit, " Mind, now,
Vif bottle of your old port, not your elder port."
PATTIES OF FRIED BREAD.
580. Cut the crumb of a loaf, into
square or round pieces, nearly three inches
high, and cut bits, the same width for tops ;
THE FAMILY SAVE-ALL. 493
mark them neatly with a knife; fry the
bread of a light brown color, in fine lard.
Scoop out the inside crumb, taking care not
to go too near the bottom; fill the space
with meat ; put on the tops, and serve.
A SAILOR went to a conjuror's exhibition. There
were to be fireworks at the conclusion ; but they
accidentally exploded and blew up the room. The
sailor fell in a potato field, just outside, unhurt ; he
got up, and shook himself, and walked back toward
the room, exclaiming, " Confound the fellow, I won-
der what he will do next /"
MOLASSES CANDY.
581, One quart of West India molasses,
half a pound of brown sugar, the juice of
one lemon. Put the molasses in a kettle
with the Sugar, boil it over a slow, steady
fire, till i-t is done, which you can easily tell
by dropping a little in cold water ; if done,
it will be crisp, if not, it will be stringy, A
good way to judge if it is boiled enough, is
to let it boil, till it stops bubbling. Stir it
31
494 THE FAMILY SAVE-ALL.
very frequently, and just before it is taken
off the fire, add the lemon juice. Butter a
shallow tin pan, and pour it in to get cold.
Molasses candy may be flavored with any
thing you choose. Some flavor with lemon,
and add roasted ground-nuts, or almonds
blanched.
'Tis good advice that St. Jerome gives ; still be
doing some warrantable work, that the devil may
always find thee well employed.
CHEESE TOASTED.
582. This preparation is popularly
known as Welsh rahhit or rarebit. Cut
some cheese into thin shavings, and put it
with a bit of butter, into a cheese toaster ;
place it before the fire, until the cheese dis-
solves, stirring it occasionally. Serve with
a slice of toasted bread, the crust pared oflf.
Two city ladies meeting at a visit, one of them a
grocer's wife, and the other a cheesemonger's (who
perhaps stood more upon the punctilio of prece-
dence, than some of their betters would have done
THE FAMILY SAVE-ALL. 495
at the court end of the town), when the}^ had risen
up and took their leaves, the cheesemonger's wife
was going out of the room first, u}3on which the
grocer's lady, pulling her back by the tail of her
gown, and stepping before her, "No, madam," said
she, " nothino; comes after cheese."
GOOSEBEREY CHAMPAGNE.
583. Select large full grown berries,
before they begin to turn red. Allow a gal-
lon of water to every three pounds of fruit.
Put the berries in a clean tub, pour on a
little water, pound and mash the fruit ; then
add the remainder of the water, and stir the
whole well. Cover the tub with a clean
cloth, and let it stand four days. Stir it
frequently and thoroughly ; then strain the
liquid through a jelly bag, or coarse linen
cloth, and to each gallon, add four pounds of
white sugar, and to every five gallons, one
quart of the best French brandy. Mix the
whole, and put it into a clean cask that will
just hold it, as the cask should be full.
496 THE FAMILY SAVE- ALL.
Place the cask in a cool dry place, and lay
the bung in loosely. Secure the cask firmly,
so that it cannot be shaken or moved, as
the least disturbance will injure the wine.
Let it work for two weeks, or more, until
the fermentation is subsided. Then bottle
it, and be careful to drive the corks in
tightly. Lay the bottles on their sides, and
in six months, the wine will be fit for use.
TO MAKE COTTAGE BEER.
584:. Take a quarter of a peck of good
white bran, and put it into ten gallons of
water, with three handfuls of hops, boil the
whole together until the bran and the hops
sink to the bottom. Then strain it through
a hair sieve into a cooler, and when it is
about lukewarm, add two quarts of molasses.
As soon as the molasses is thoroughly in-
corporated, pour the whole into a nine gal-
lon cask, with two tablespoonfuls of yeast.
THE FAMILY SAVE- ALL. 497
When the fermentation has subsided, bung
up the cask, and in four days it will be (it
for use. Table beer, if drawn off into stone
jars, with a lump of white sugar in each,
and securely corked, will keep good for
several months.
" This is capital ale — see how long it keeps its
head !" *' Aye, but consider how soon it takes away
yours.''^
TO MAKE PERRY.
585. Let the pears be sweet and per-
fectly ripe, but take care that the cores
have not become rotten ; take them to the
press or mill, and squeeze out the juice,
from whence the liquor is removed to casks,
which must stand in the open air, in a very
cool place, with the bung-holes open. The
fermentation is accomplished by mixing a
pint of new yeast with a little honey and
flour warmed, and the whites of four eggs.
Put this in a bag of thin muslin, drop it in
498 THE FAMILY SAVE-ALL.
the cask, and suspend it from the bung-hole
by a string, taking care that it does not
touch the bottom of the vessel. If it works
well, the liquor will have cleared itself in
five or six days, and may be drawn off from
the lees into smaller casks, or bottled. In
winter, Perry requires to be kept warm,
and free from frosts or draughts of air. In
summer, the vesssels or bottles containing it
must be moved to a cool place, otherwise
they will burst.
A MAN praising Perry, said it was so excellent a
beverage, that in great quantities it alwa3"s made
him fat. "I have seen the time," said another,
"when it made 3'on lean." ''When?" asked the
eulogist. " Last night — against a wall.''^
SPRUCE BEER.
586. Pour eight gallons of cold water
into a barrel ; to this add eight gallons of
boiling water ; then put in six tablespoonfuls
of essence of spruce, and sixteen pounds of
molasses. When sufficiently cold, add half
THE FAMILY SAVE-ALL. 499
a pint of yeast, and roll the cask about, or
shake it well. Keep it in a warm place for
two days, with the bung open ; by this time
the fermentation will have subsided suffi-
ciently for bottling. Bottle it, or put it in
stone jars well corked, and it will be fit for
use in a week.
A GENTLEMAN who had put aside two bottles of
choice ale, discovered, just before dinner, that his
servant had emptied them both. " Scoundrel 1" ex-
claimed the master, " what do you mean by this?'*
" Why, sir, I saw plainly enough by the clouds that
it was going to thunder, so I drank it, to prevent
its turning sour — there's nothing I abominate, like
waste I"
THE BEST GINGER SEEK,
587. White sugar, twenty pounds;
lemon or lime juice, eighteen ounces ; honey,
one pound; white ginger, bruised, twenty-
two ounces; water, eighteen gallons. Boil
the bruised ginger in three gallons of water
for half an hour ; then add the sugar, the
juice, and the honey with the remainder
500 THE FAMILY SAVE-ALL.
of the water. Boil and strain. When cold,
add the white of an egg, and half an ounce
of essence of lemon. Allow it to ferment
in the usual way. Then in about four days
bottle it, and it will keep for months.
Smaller quantities may be made by redu-
cing the ingredients in equal proportions.
A TOPER, being on a visit to a neighboring
squire, when a very small glass was set before him
after dinner, pulled the servant by the tail of his
coat, and expostulated with him. *' What is this
glass for ? Does your master intend to keep me
here all night P^
CHERRY BOUNCE.
588. To fifteen pounds of morella cher-
ries, add one gallon of the best French
brandy or good Monongahela whisky. Let
them stand for three or four months, then
pour off the liquor, and add to the cherries
two quarts of water, which should remain
on them three weeks ; pour off the water
THE FAMILY SAVE-ALL. 501
and add it to the liquor; to all of which
add four pounds of sugar made into a syrup.
Beware of such food as persuades a man, though
he be not hungry, to eat ; and those liquors that
prevail with a man to drink them when he is not
thirsty.
SAVORY MACARONI.
(NAPLES RECEIPT.)
589. Blanch six ounces of Naples
macaroni in two quarts of boiling water,
with a tablespoonful of salt in it; let it
remain till cold, then drain on a sieve. Put
it into an enamelled saucepan with two
ounces of butter, and stir over the fire till
the butter is absorbed ; then add a quart of
new milk and simmer very gently till quite
tender (about an hour and a half); add
a teaspoonful of flour of mustard, a salt-
spoonful of white pepper, the sixth part of a
nutmeg, grated, a grain of Cayenne, three
ounces of grated Parmesan cheese, and two
fresh eggs, beaten with a gill of thick cream ;
502 THE FAMILY SAVE-ALL.
place it on a dish and sift grated Parmesan
cheese thickly over (three ounces) ; on that
lay an ounce of butter, in small pieces ;
bake in a quick oven, or before the fire, till
of a pale brown color, from twelve to fifteen
minutes. Serve very hot.
At Gibraltar there was a great scarcity of water,
and a general complaint of the want of it. An
Irish officer said, "He was veiy easy about the
matter, for he had nothing to do with water ; if he
only got his tea in the morning, and punch at
night, it was all that he wanted."
DRESSING FOR COLD SLAU.
590. Beat up two eggs ; add to it one
gill of vinegar and water, mixed; place it
on the range ; when it begins to thicken,
stir in a piece of butter the size of a small
walnut, a little salt, and a teaspoonful of
sugar. When cold, pour it over 'the cab-
bage ; stir it together, and before sending to
table sprinkle with a little black pepper.
One of the very best of all earthly possessions is
self-possession.
THE FAMILY SAVE-ALL. 603
CHEESE SANDWICHES.
591. Take two parts of grated Parme-
san cheese, one of butter, and a small pro-
portion of made mustard ; pound them in a
mortar ; cover slices of bread with a little
of this, and lay over it slices of ham or any
cured meat; cover with another slice of
bread, press them together and cut into
mouthfuls, that they may be lifted with a
fork.
Why can't the captain of a vessel keep a memo-
randum of the weight of his anchor, instead of
weighing it every time he leaves port.
LEMON SHERBERT.
592. Squeeze the juice out of six
lemons, and take out all the pulp ; then
pour two quarts of boiling milk and ten
heaping tablespoonfuls of sifted sugar over
the skins, and cover the whole very tightly.
When cold, strain out the peel, pour the
604 THE FAMILY SAVE-ALL.
milk into the freezer, and when half frozen,
add the lemon juice ; stir it well, and let it
freeze.
IcE IN India. — The method adopted by the In-
dians to obtain ice, is very ingenious. They dig
pits in the ground about two feet deep, which they
line with dried sugar canes or Indian corn. On
this they place very shallow dishes, made of un-
glazed and porous earthenware, and filled with soft
water that has been boiled. Thus they are de-
posited in the evenii>g, and in consequence of the
evaporation from the outside of the dishes, a con-
siderable portion of the water is found frozen next
morning. The ice is collected before sunrise, and
rammed into a cellar under ground, and lined with
straw, where, owing to the accumulated cold, the
ice freezes into a solid mass.
PUNCH.
593. Four pounds of sugar, one pint of
lemon juice, one pint of Jamaica spirits,
half a pint of peach brandy, half a pint of
French brandy, five quarts of water. The
quantity of liquor may be regulated accord-
ing to the taste.
A TOPER was asked what he thought of the
effects of strong drink upon the sj^stem. " Hot
ig^.]
THE FAMILY SAVE-ALL. 505
drinks,'' he replied, " are bad, decidedly bad. Tea
and coffee, for instance, undoubtedly hurtful ; and
even hot punch, when very hot, and taken in too
large quantities, if that be possible, might ulti-
mately do harml"
SNOW PANCAKES AND PTJDDINGS.-THE COST
OF EGGS SAVED IN THE DEAREST SEASON.
594. It is not generally known that
snow is a good substitute for egg, in both
puddings and pancakes. Two tablespoon-
fuls may be taken as the equivalent of an
egg. Take it from a clean spot, and the
sooner it is used after it is taken in-doors
the better. It is to be beaten in, just as
eggs are, and should be handled as little as
possible. As eggs are dear in the season of
snow, it is a help to economy to Tcnc/w the
above. It is equivalent to a supply of fresh
eggs. Powdered ice will answer as well as
snow, when the latter cannot be obtained.
" You can do any thing if you will only have pa-
tience," said an old uncle who had made a fortune,
to a nephew who had nearly SDMjt one. " Water
si^ut
506 THE FAMILY S AYE-ALL.
may be carried in a sieve, if you can only wait."
" How long ?" asked the petulant spendthrift, who
was impatient for the old man's obituary. His uncle
coolly replied, " Till it freezes .'"
USE OF BONES IN COOKING.
595. Crack the bones very small, and
boil them in plenty of water for two or
three hours, according to the quantity of
bones. When the water is half boiled
away, a very nutritious jelly will be ob-
tained. Iron or porcelain lined vessels are
the only proper kinds for this purpose. This
jelly may be added to soup or gravy.
Eyes dry for their sins, are vainly wet for their
s-ufferings ; a drought in the spring is not to be re-
paired by a deluge in the autumn.
HOME-MADE CAYENNE PEPPER.
596. Remove the stalks of Chili pep-
pers, and put the pods into a colander ; set it
before the fij^br about twelve hours, by
¥
THE FAMILY SAVE-ALL. 507
which time they will be dry. Then pour
them into a mortar, with one fourth their
weight in salt, and pound and rub them till
they are as fine as possible, sift through a
little muslin, and then pound the residue,
and sift again.
A farmer's wife lately entered a druggist's shop,
and handed him two prescriptions to be prepared,
one for her husband and the other for her cow.
Finding, however, that she had not sufficient cash
to pay for both, she took away that for the cow,
saying, ^^ To-morrow will do for my husbarid.^^
MAYONNAISE.
597. Put into a large basin the yolks
of two new laid eggs, with a little salt and
Cayenne ; stir these well together, then add
a teaspoonful of good salad oil, and work
the mixture round until it appears like
cream. Pour in, by slow degrees, nearly
half pint of oil, continuing at each interval
to work the sauce as at first, until it re-
sumes the smoothness of cream, and not a
508 THE FAMILY SAVE-ALL.
particle of the oil remains visible ; then add
two tablespoonfuls of tarragon vinegar, and
one tablespoonful of cold water to whiten
the sauce.
Paddy, one day, being sent to count some pigs
(the number being twenty), was asked by his mas-
ter whether they were all right. He said, " Faith,
and I counted nineteen, but one little beggar ran
about so fast, I could not count him at all."
A CHEAP METHOD OF OBTAINING A CON-
STANT SUPPLY OF PURE VINEGAR.
598. Take one gallon of water, half a
pound of sugar, half a pound of molasses,
and boil them together for twenty minutes ;
when cool, add a teacupful of yeast; put
the whole into a jar, and lay a vinegar
plant on the surface of the liquor. Cover
the jar with paper, keeping it in a warm
place, and it will produce very good and
wholesome vinegar in about six weeks.
The vinegar plant is a minute fungus,
THE FAMILY SAYE-ALL. 509
forming what is commonly called "the
mother of vinegar." A bit of this thrown
into the above liquid rapidly increases, and
changes the sugar and water into vinegar.
The plant will form of itself in the first in-
stance, but this will require a longer time.
Afterward it may be divided and trans-
ferred to other quantities of the mixture, to
accelerate the process of vinegar making.
There is a story extant of a young wag who was
invited to dine with a gentleman of rather sudden
temper. The dining-room was on the second floor,
and the princij^al dish was a fine roast fowl. When
the old gentleman undertook to carve it, he found
the knife rather dull, and, in a sudden passion, flung
it down stairs after the servant. Whereupon the
young man seized the fowl, and with admirable
dexterity, hurried it after the knife. " What on
earth do you mean?' exclaimed the old gentleman.
" I beg your pardon !" was the cool reply, ''I thought
you were going to dine down stairs.'"
TO OBTAIN MINT SAUCE AT ANY SEASON OF
THE YEAR.
599. When mint is green and plentiful,
cut it up fine, and put it into bottles. Fill the
510 THE FAMILY SAVE-ALL.
bottles with vinegar, and cork closely. The
sugar can be added when required for use.
No one can tell the difference of mint so
prepared from that newly gathered from
the bed.
For those who like mint sauce, the above
may be eaten with lamb or mutton chops.
In attempting to carve a fowl, one day, a West-
ern settler found considerable difficulty in sepa-
rating its joints, and exclaimed against the man who
had sold him an old hen for a chicken. *' My dear,"
said the enraged man's wife, " don't talk so much
against the aged and respectable Mr. B. ; he sowed
the first patch of corn that was planted in our set-
tlement." " I know that," was the reply, " and
/ believe this old hen scratched it up .'"
MILK PORRIDGE.
600. Boil some grits very thoroughly.
When cold, pour over rich milk ; or, the
grits may be warmed up in milk and served
hot. This makes a very wholesome dish
for children.
THE FAMILY SAYE-ALL. 511
TO PRESERVE EGGS.
601. Eggs should not be more than
twenty-four hours old when they are stored.
They may be kept several weeks by putting
them in ajar of salt or lime water with the
small end downwards. They may be kept
for a long time by greasing them well with
melted mutton suet, and placing them in a
bin of bran, with their small end down-
wards. Another way of keeping them
fresh is to pour a gallon of boiling water on
two quarts of (pick lime, and a half pound
of salt ; when cold, mix with an ounce of
cream of tartar. Stir all well together, put
the eggs in, and see that there is enough
hquor to cover them.
Customer. — " I wish to purchase some eggs to
make a sponge cake ; they must be very fresh."
Shopkeeper. — "Ah, yes! I have some that can't
be beaten."
Customer. — " Can't be beaten !"
Shopkeeper. — " No, ma'am, I defy any one to beat
them."
Customer. — " Then they won't do for me ; how
can eggs be made into a sponge cake, unless they
can he beaten ?"
512 THE FAMILY SAVE-ALL.
EICE FLUMMERY.
602. Mix two tablespoonfuls of rice
flour with a little cold milk, and add to it a
pint of boiled milk, sweetened and flavored
with cinnamon and lemon peel. Boil this,
stirring it constantly, aild when sufliciently
thick, pour it into a mould. When cold,
turn it out and serve it with thick cream,
or thin custard around it.
A PERSON complaining of the smallness of some
chops brought to table, an incorrigible wag observed
that " Probably the sheep was fed upon short com-
mons !^^
POTATO YEAST.
603. Boil a quarter of a peck of
potatoes ; mash them fine, and thin them a
little with the water in which they have
been boiled. Add some salt, and a table-
spoonful of brown sugar. When lukewarm,
stir in about half a pint or more of old
THE FAMILY SAVE-ALL. 513
yeast. Let it rise, then cover it closely
and put it in a cool place.
YEAST.
604. Tie a large handful of hops in a
thin bag, and boil them in three quarts of
water. Moisten with cold water a sufficient
quantity of flour, and stir in the hop- water
while boiling hot. Add a handful of salt.
Let it stand until it is about lukewarm, and
then add about a pint of old yeast. When
it is light, cover it, and stand it in a cool
place.
ANOTHER WAY TO MAKE YEAST.
605. Tie a pint of hops in a thin bag,
and boil them in three quarts of water.
Add three tablespoonfuls of salt and two of
molasses. Make a thin paste of flour and
514 THE FAMILY SAVE-ALL.
cold water. Take out the hops and pour
gradually the thin paste into the hop-water;
then place it over the fire and let it boil a
few minutes. Let it stand until it becomes
lukewarm, add some old yeast, and as soon
as it is light stand it away in a cool place.
We ask advice, but we mean approbation.
YEAST POWDERS.
606. Dissolve separately one drachm
and a half of tartaric acid, and the same
quantity of bi-carbonate of soda. First put
the soda into your batter, or whatever you
wish to make light, and lastly stir in the
tartaric acid.
HAM OMELETTE.
607. Beat four eggs very light, and add
to them as much grated ham as will flavor
{
THE FAMILY SAVE-ALL. 615
it, with gait and pepper to the taste. Fry
it in hot butter till it is brown on the lower
side. Serve it immediately.
A WORTHY old farmer, residing in the vicinity of
Mahopeck, was worried to death by unruly boarders.
They found fault with his table, and said he had
nothing fit to eat. " Hang it," said old Isaac,
" what a fuss you're making, I can eat any thing."
" Can you eat a crow, now?" said one of the board-
ers. "Yes, I ken eat a crow." "Bet you a hat,"
said the guest. The bet was made, the crow
shot, and roasted ; but, before serving it up they
mischievously contrived to sprinkle it well with
Scotch snuff. Isaac sat down to the crow. He
took a good bite and began to chew away, but he
made an awful face ; however, he persevered, and
succeeded, and when he had finished, he said, with
singular grimace. " You see I ken eat a crow, but
I confess / shouldn't he inclined to hanker arter it .'"
CHEAP OMELETTE.
608. If there are no social objections
to your eating onions, try the following:
Beat up the yolks of three eggs, ada half of
a good-sized onion, chopped very fine, and
a tablespoonful of chopped parsley. The
shredding of the onion to a sufficient degree
516 THE FAMILY SAVE-ALL.
of fineness is very important, as the short
tune required to fry the omelette would be
sufficient to cook the onion. Have ready
some butter or nice dripping, which should
be boiling hot when the beaten egg is
stirred in. It should be of a light brown
on the under side. It may be browned on
the top by holding the pan of the hot
shovel over it.
It was remarked by an eminent barrister, that
learning in ladies should be as onions properly are
in cookery — 3^^011 should perceive the flavor, but not
the thing itself.
GREEN CORN OMELETTE.
609. Take from four to six ears of
green corn ; grate it off the cob ; add to this
three eggs beaten light, salt and pepper to
the taste.
A SERVANT being sent to match a china plate, re-
turned with one of a very different pattern. After
scolding for some time, the mistress said, " Stupid,
do you not see that the two are entirely different ?"
"No mum," was the reply; "only one of 'em is
different."
I
THE FAMILY SAVE-ALL. 517
BAKED EGG OMELETTE.
610. Two tablespoonfuls of flour, one
pint of milk, and three eggs. Moisten the
flour gradually with the milk, beat it very
smooth, beat the eggs very light, and add
them to the flour and milk; season with
salt ; butter a pan, pour in the mixture ;
bake in a quick oven about three quarters
of an hour.
Bosom Friend. — " Well, dear, now that you are a
widow, tell me, are you any the happier far it ?"
Interesting Widow. — " Oh, no ! Bat I have my
freedom, and that's a great comfort. Do you know,
my dear, I had an onion yesterday, for the first
time these fourteen years ?"
CED MEAT.
611. Five pounds of beef or tongue,
two pounds of suet, seven pounds of sugar,
seven pounds of apples, three pounds of
raisins, three pounds of currants, three nut-
megs, two ounces of cinnamon, a dessert
spoonful of ground allspice, one small tea-
518 THE FAMILY SAVE-ALL.
spoonful of ground mace, the juice of two
lemons, and the grated rind of one. Moisten
it with equal portions of wine, and cider.
Brandy to the taste. Boil the meat in
water, which has been salted in the propor-
tion of one teaspoonful of salt, to every
quart of water. When it is tender, stand it
away, to get perfectly cold, before it is
chopped. Wash, pick, and dry your cur-
rants, prepare the spices, and seed the
raisins. Pare and core the apples, chop
them fine, chop the meat very fine, add the
fruit, sugar, and spice, lemon juice, and
grated lemon rind, (also the brandy and
wine.) Mix the whole thoroughly ; it will
be fit for use on the follomng day. If you
wish to keep your mince^neat for several
weeks, chop the meat, and add the currants,
^ -raisins, sugar, and spice, but leave out the
apples, lemon, wine, and cider; mix the
other ingredients, and merely moisten it
with brandy ; pack the mixture tightly in a
stone jar, and cover it close. When you
THE FAMILY SAVE- ALL. 519
wish to make it into pies, take out some of
the meat, chop your apples, and mix with
it in the proportion given above. Moisten
with cider, and add wine and brandy to
your taste.
Things to be remembered in December. — Be
charitable to the poor, and be just to your connec-
tions. Examine the state of your affairs, and pre-
pare to improve your position by fresh energies.
Take care of your health, not by reading the puffs
of "quackery," and swallowing quack nostrums,
but by exercising in fine w^eather, and by warmth
at home in foggy and damp days and nights.
A NICE LUNCHEON OR SUPPER CAKE
FROM COLD VEAL.
612. Take^jL much cold roasted lean
veal as will fi^i small cake mould, and
mince it fine, together with a slice of ham,
a piece of the crumb of bread soaked in cold
milk, two eggs well beaten, a small bit of
butter, the same of onion ; season with pep-
per and salt, and mix all well together;
butter the mould; fill it, and bake in an
520 THE FAMILY SAVE-ALL.
oven for about an hour ; turn it out when
cold, and cut into slices. Garnish with
pickled eggs and parsley.
Be not affronted at a jest ; if one throw salt at
thee, thou wilt take no harm, unless thou hast sore
places.
BREAD JELLY.
613. Cut the crumb of a roll into thin
slices, and toast them equally of a pale
brown ; boil them gently in water enough
to rather more than cover them, till a jelly
is produced, which may be known by put-
ting a little in a spoon to cool ; strain it
upon a piece of lemon peel, and sweeten to
taste ; a little wine may ^fc|dded. This is
a light and pleasant repaj^ror invalids.
BEVERAGE FROM CHERRIES.
614. To one pint of cherry juice, put
one pound of sugar. Boil it ten minutes,
THE FAMILY SAVE-ALL. 521
and skim it. When cool, bottle it, and
cork it tight.
A TOURIST stopping at a hotel saw on the bill of
fare, '' Fried Water Chicken." Desiring to know
what this meant, he ordered a dish, and finding it
excellent, recommended it to the rest of his party,
ladies and all. The^^ liked the dish wonderfully,
and became frog-eaters without knowing it.
A NICE PIE OF COLD VEAL, OR CHICKEN,
AND HAM.
615. Lay the crust into a shallow pie-
dish, and fill it with the meat, prepared as
follows : Shred cold veal or fowl, and half
the quantity of litfn, mostly lean ; put to it
a little cream ; ^Kon with pepper, a little
nutmeg, and a bit of garlic; covei* with
crust, and turn it out of the dish when
baked.
We are but farmers of ourselves ; yet may,
If we can stock ourselves and thrive, display
Much good treasure for the great rent da^'.
522 THE FAMILY SAYE-ALL.
BOTTLING WINE.
616. The first thing to be attended to
is the choice of good corks ; they should be
perfectly new, well cut, and flexible ; any
having black spots on them should be
rejected. When the wine runs clear, place
a shallow tub under the tap of the cask,
and take care that there are two or three
small holes near the bung or in it, to allow
the air an ingress, to supply the place of
the wine withdrawn. All being ready,
hold the bottle under the tap in a leaning
position. Fill the bottle to within two
inches of the top of the neck, so that when
the cork comes in, there may remain three-
quarters of an inch of |Dace between the
wine and the lower end^^the cork. The
corks should be dipped, not soaked, in wine,
and should enter with difficulty ; they are
driven in with a wooden mallet. If the
cork is to be waxed, it must be cut off to
less than a quarter of an inch. Champagne
bottles must have their corks driven about
THE FAMILY SAYE-ALL. 523
half way, and fixed down by a wire, this
makes them easy to draw. While a cask
of wine is bottling off, it is imposvsible to
exclude the admission of air to the surface
of the liquor, except some particular method
is employed, and if the operation lasts
some time, the wine is almost certain to be
injured ; the best prevention of this, is a
bottle of fine olive oil, which, being poured
into the cask and floating on the surface of
the wine, totally excludes the air, and pre-
vents acidity or mouldiness for a whole
year. When the crust, or precipitation of
wine in bottles, is deposited in excess, and
is about to be removed, the wine should be
decanted into fresh bottles, or the deposit
may mix with atfd injure the wine. Wine
to be fit for bottling must not only be
separated from the gross lees, and have
attained perfect clearness by the fining, but
it must also remain a certain time in tlie
cask to ripen ; for this no precise rule cnn
be laid down. Generally speaking, how-
524 THE FA:\rTLY SAVE-ALL.
ever, wine should not be bottled until it has
lost its sharpness, and is no longer liable to
fermentation. When wine is bottled too
soon, it often ferments and remain s"^ always
sharp ; the best time to perform this opera-
tion is in the month of March or October,
especially if the weather be fine and clear.
" That was a severe con orbing fit," said the sex-
ton to the undertaker, while they were taking a
glass together. " Oh, 'tis nothing but a little ale
which went the wrong way." '''Ah, ha I that's just
like you," replied the sexton, "you always lay the
coffin oil the bier .'"
CHICKEN CURRY.
617. Remove the skin from a chicken,
cut it up, and roll eacM^piece in curry
powder and flour mixed together (a table-
spoonful of flour to half an ounce of curry).
Fry two or three sliced onions in butter,
when of a light brown put in the chicken,
and fry them together till the chicken
becomes brown, then stew them together in
THE FAMILY SAVE-ALL. 625
a little water for two or three hours. More
water may be added if too thick.
Do nothiDg in a passion ; why wilt thou put to
sea in the violence of a storm ?
EGG-NOG.
618. Six eggs, one pint of milk, half a
pound of loaf sugar, half a pint of brandy.
Beat the eggs very light and thick, add the
milk, sugar and brandy.
Philip, king of Macedon, having drank too much
wine, happened to determine a cause unjustly to the
prejudice of a poor widow, who, when she heard his
decree, boldly cried out, " I appeal to Philip sober."
The king, struck with the peculiarity of the event,
recovered his senses, heard the cause afresh, and,
finding his mistake, ordered her to be paid out of
his own purse, double the sum she was to have lost.
This is an example worthy of imitation.
TO ROAST COFFEE.
619. Pick the black or imperfect
grains from the coffee. Put it in a pan,
and stir it all the time it is roasting ; when
33
526 THE FAMILY SAVE-ALL.
done, it should be the color of the hull
of a ripe chestnut. It should be brown all
through, but not black. About ten minutes
before it is done, add to two pounds of
coffee, half an ounce of butter. Whilst hot,
put it in a box, and cover it closely.
Notice of coffee, from Sir H. Blunt's travels in
1534. "They (the Turks) have another drink,
called cauphe, made of a berry as big as a small
bean, dried in a furnace and beat to a powder, of a
sooty color, that the}^ seethe and drink, in taste, a
little bitterish, but as ma}^ be endured — it is thought
to be the old black broth, used so much by the
Lacedemonians ; it drieth ill humors in the stomach,
comforteth the brain, etc."
USES FOR STALE BREAD.
020. Stale bread may be cut into
slices, and softened, by pouring a small
quantity of boiling water over it. Cover
the pan containing it, to prevent the escape
of the steam. As soon as the bread is soft,
season the slices with pepper and salt, have
some hot lard, ham fat, or sausage dripping,
THE FAMILY SAYE-ALL. 527
in a pan, dust a little flour, or Indian meal
on each slice, and fry them a delicate
brown. Boiling milk, if you have it, is bet-
ter than water to soften the bread.
ANOTHER WAY TO USE STALE BREAD
621. Rub the bread crumbs fine, pour
enough hot milk over them to moisten
them. Let them stand until they are
quite soft. Beat up one egg, very light, to
every pint of crumbs. Add the egg to the
bread, and beat the whole till very smooth ;
add a little salt, and enough yeast to raise
the batter. When light, bake it on a
griddle like buckwheat cakes.
ANOTHER USE FOR STALE BREAD.
622. Soak some bread in cold milk,
drain the milk off, mash the bread very fine
528 THE FAMILY SAVE-ALL.
and mix with it a quarter of a pound of
boiled rice. Beat up two eggs light, add a
little salt, mix all together thoroughly, and
boil it in a bag for an hour. Serve it with
any kind of sweet sauce.
" Papa, I've been seeing cook make bread ; and
can you tell me why dough resembles the sun ?"
" The sun, Freddy ?" " Yes, Pa." " No, I cannot.'*
Fredd}', with great glee, " Because, when it rises it^s
lighV
PANCAKES WITHOUT EGGS.
623. Mix four tablespoonfuls of dried
flour with a pint of mild ale ; beat the bat-
ter for a quarter of an hour. Dissolve half
an ounce of fresh dripping, or lard, in a
small frying-pan, pour in a fourth part of
the batter, and fry both sides a pale brown
color. Place the pancakes one on the other
with a dessertspoonful of moist sugar sprink-
led between. Each pancake requires half
THE FAMILY SAVE-ALL. 529
an ounce of dripping, and ten minutes to
fry.
A SAD CASE. — We were visiting at the house of a
friend, where there were a number of young chil-
dren. One of them had the measles, one the hooping
cough. They were all receiving the greatest sj'mpa-
thy and attention, while one little girl, about live
years old, sat in the corner, crying bitterly. We
asked her what was the matter ? She replied, burst-
ing out into a heart-breaking gush of tears. " Evei'y
one has got the measles and hooping cough, and I
ain't got nothing, boo ! hoo hoo !"
CARAMELS.
624. One cup of grated chocolate, one
cup of milk, one cup of molasses, a piece of
butter the size of an egg, one cup of sugar.
Being at home. — The highest style of being at
home grows out of a special state of the affections
rather than of the intellect. Who has not met with
individuals whose faces would be a passport to any
society, and whose manners, the unstudied and
spontaneous expressions of their inner selves, make
them visibly welcome wherever they go, and attract
unbounded confidence toward them in whatever
the}' undertake ? They are frank, because they have
nothing to conceal ; affable, because their natures
overflow with benevolence ; unflurried, because they
dread nothing; always at home, because they carry
530 THE FAMILr SAVE-ALL.
within themselves that which can trust to itself any-
where and everywhere — purit}^ of soul with fulness
of health. Such are our best guarantees for feeling
at home in all society to which duty takes us, and in
every occupation upon which it obliges us to enter.
The}' who live least for themselves are also the least
embarrassed by uncertainties.
CAKES MADE OF COLD MEAT OR POULTRY.
625. Take any cold poultry, or meat,
and mince it fine ; season with pepper and
salt, to the taste ; mix thoroughly, and
make into •small cakes, with bread crumbs,
and yolks of boiled eggs, or any of the
forcemeats. Fr}^ the cakes a light brown,
and serve them hot.
" It seems," said one dand}'^ to another, at a party,
" that they give no supper to night." To which the
other coolly replied, " Then I stop my expeiises,'*^
and coolly took off his new gloves 1
NEW ENGLAND BROWN BREAD.
626. Take equal quantities of Indian
meal and rye flour, scald the Indian meal,
THE FAMILY SAVE-ALL. 581
and when lukewarm, add the rye flour.
Stir in enough lukewarm water to form a
dough a little softer than for wheat bread.
Add half a pint of good yeast and half a
teacup of molasses. When it has risen,
bake it well in a moderate oven.
SODA BREAD.
627. Three pints of flour, two teaspoon-
fuls of cream of tartar, one teaspoonful of
bicarbonate of soda, dissolved in half a tea-
cup of warm water. Rub the cream of tar-
tar in the flour, add a little salt, and stir in
gradually some sweet milk and the soda,
so as to form a dough. Mould it out into
loaves, and bake in a moderate oven, so as
to let it rise. It requires about three-quar-
ters of an hour to bake, and should be a
light brown.
532 THE FAMILY SAVE-ALL.
MUSH BREAD.
628. Boil some Indian mush in the
usual way, and when lukewarm add to it
some salt, yeast and enough wheat flour to
form a soft dough. Let it rise; when light,
knead it with only enough flour to prevent
it adhering to the board. Make it into
loaves, put them in the pans, let them rise
again, and bake them. This is a more
economical bread than that made with
wheat.
CORN BREAD.
629. To two quarts of meal add one
pint of bread sponge ; water sufficient to
wet the whole ; add half a pint of flour and
a tablespoonful of salt; let it rise; then
knead well for the second time, and place
the dough in tlie oven, and allow it to bake
an hour and a half.
An industrious peasant in Picardy, being observed
to purchase weekly live loaves, was asked what oc-
THE FAMILY SAVE-ALL. 533
casion he could possibly have for so much bread.
"One," replied the honest fellow, "is for myself;
one I give away ; one I return, and the other two I
lend." " How do you make that out ?" " Wh}- ,"
returned the peasant, " the one which I take myself
is for my own uae ; the second, which I give away,
is for my mother in law ; the loaf I return, is for ray
father ; and the other two, which I lend, are those
with which I keep my two children, in hopes that
they will one day return them to me."
MILK BREAD.
630. Procure good yeast, put it into
your flour with sufficient salt. Warm the
milk, add to it half a teaspoonful of bi-car-
bonate of soda, and knead the dough for
three quarters of an hour. Let it rise very
light, then knead it again fifteen or twenty
minutes. Place it in your bread pans and
bake it in a moderate oven without letting
it rise the second time.
A Squire had a friend to visit him on business,
and was very much annoyed when his wife came to
ask him what he wanted for dinner. " Go away!
let UH alone ;" impatiently said the squire. Business
detained his friend till dinner time, and the squire
urged him to remain. To the surprise of both, they
631 THE FAMILY SAYE-ALL.
8aw nothing but a huge bowl of salad, which the
good wife began quietly to serve up. " My dear,"
said the squire, " where are the meats ?" "You didn't
order any," coolly answered the housewife. " I
asked what you would have, and you said, 'Lettuce
alone !' Here it is." The friend burst into a laugh,
and the squire, after looking lurid for a moment,
joined him. " Wife, I give it up. Here is the
money j^ou wanted for that carpet which I denied
you. Now let's have peace, and some dinner." The
good woman pocketed the money, rang the bell, and
a sumptuous repast was brought in.
BREAD FRITTERS.
631. Strew half a pound of currants on
a dish, and dredge them well with jQiour;
grate some bread into a pan until a pint of
crumbs is produced ; pour over them a pint
of boiling milk, in which two ounces of
butter have been stirred ; cover the pan and
let it stand for an hour. Then beat the
mixture thoroughly, and add half a nutmeg
grated, a quarter of a pound of white
powdered sugar, and a wineglassful of
brandy. Beat six eggs till very light, and
stir them by degrees into the mixture.
THE FAMILY SAYE-ALL. 535
Lastly, add the currants, a few at a time,
and mix the whole, thoroughly. It should
be brought to the consistence of a thin
batter, and if it turns out too thin, add a
little flour. Have ready a heated frying-
pan with boiling lard. Put in the batter in
large spoonfuls, and fry the fritters to a
light brown. Drain them on a perforated
skimmer, or an inverted sieve placed in a
deep pan, and send them to the table hot.
Serve with wine and powdered sugar.
GERMAN PUFFS.
632. One pint of milk, three eggs, one
pound of flour, one dessertspoonful of dis-
solved salseratus, a teaspoonful of butter, a
saltspoon of salt. Beat the whites of the
eggs, separately. The yolks must be as
thick as batter, and the whites perfectly
dry. Add to the yolks half the milk and
half the flour, stir it well until the batter is
536 THE FAMILY SAA^E-ALL.
smooth, then add the remainder of the flour
and milk. Warm the butter, and stir in
and beat the batter thus made, till it is
light and full of bubbles. Stir in the salae-
ratus, and lastly, the whites — but do not
beat it after the whites have been added, as
that will make it tough. Butter teacups,
or an earthen mould, pour in the batter,
and bake it in a moderate oven. Serve
with butter and sugar, or any kind of sauce
which may be preferred. They require
from half an hour to three quarters to bake.
A VAIN hope flattereth the heart of a fool ; but he
that is wise pursueth it not.
POTATO PUFFS.
633. Dissolve two ounces of loaf sugar
in a wineglassful of new milk ; rub three
ounces of mealy potato (boiled) to fine
powder; mix these together; add the grated
rind of a small lemon and the yolks of three
fresh eggs ; beat for ten minutes ; then add
THE FAMILY SAVE- ALL. 537
the whites, beaten to a froth; butter five
small tin moulds ; put a fifth part of the
mixture into each, and bake in a quick
oven about eighteen minutes. Serve imme-
diately, with sugar sifted over them.
This instant is thine, the next, is in the womb of
futurity, and thou knowest not what it may bring
forth.
A CHARTREUSE OF APPLE AND RICE.
634. Boil six ounces of rice,, with a
stick of cinnamon, in milk until it is thick,
stirring in a spoonful of rose water or
orange flower water. Pare ten or twelve
apples — golden pippins are the best — scoop
out the core, and fill up the orifice with
raspberry jam. Border a deep dish with
paste; put in the apples, leaving a space
between, and fill it up with rice. Brush
the whole over with the yolk of an egg,
and sift sugar thickly over it ; form a
538 THE FAMILY SAVE-ALL.
pattern on top with sweatmeats, and bake
it for one hour in a quick oven.
Influence of light upon the Human Constitu-
tion.— Dupuytren, the French physician, relates
the case of a lady whose maladies had baffled the
skill of several eminent practitioners. The lady re-
sided in a dark room, into which the sun never
shone, in one of the narrow streets of Paris. After
a careful examination, Dupuytren was led to refer
her complaints to the absence of light, and recom-
mended her removal to a more cheerful situation.
This change was followed by the most beneficial re-
sults, and all her complaints vanished. Sir James
Wylie has given a remarkable instance of the influ-
ence of light. He states that the cases of disease
on the dark side of a barrack at St. Petersburg have
been uniforml}^ for many years, in the proportion
of three to one to those on the side exposed to
strong light. The experiments of Dr. Edwards are
conclusive. He has shown that if tadpoles are
nourished with proper food, and exposed to the
constantly renewed contact of water (so that their
beneficial respiration may be maintained), but are
entirely deprived of light, their growth continues,
but their metamorphosis into the condition of air-
breathing animals is arrested, and they remain in
the form of large tadpoles. Dr. Edwards also ob-
serves that jjersons who live in caves or cellars, or
in very dark and narrow streets are apt to produce
deformed children ; and that men who work in
mines are liable to disease, which can onl}' be attri-
buted to the withdrawal of the blessings of light.
THE FAMILY SAVE-ALL. 539
HOUSEWIFERY.
WASHING.
635. All the water used for washing
must be soft, otherwise the clothes cannot
be made clean. Soap, instead of dissolving
and forming suds, will always curdle and
float on the surface of water that is either
hard from being impregnated with lime or
other mineral substances, or brackish from
its vicinity to the sea. The best way of
softening hard water is to mix with it a
large quantity of strong lye, in the propor-
tion of one gallon of lye to three or four of
water. Soda is sometimes used, but it is
objectionable as it injures the texture of the
clothes.
Where all the water is hard it is usual to
save rain water by catching it in cisterns,
or casks placed under the water spouts.
Rain water casks should always have
covers to prevent impurities from getting
into the water. They should stand on feet
640 THE FAMILY SAVE-ALI,.
and be furnished with a spigot for drawing
the water when wanted. Without an abun-
dance of water it is impossible to wash the
clothes clean, or to make them a good color,
and where a sufficiency can be obtained, no
good washer will be sparing in the use of it.
Washing in dirty suds is of very little avail.
In using soda in washing, the best
method is to boil three quarters of a pound
of soap and an ounce of soda in a gallon of
water till they are completely dissolved,
then pour the liquid out to be used at once.
The bleaching of linen or muslin is best
effected by first washing the articles in cool
soap suds, and laying them on the grass at
night to receive the dew ; repeat this pro-
cess for a few days.
TO WASH A COUNTERPANE.
636. Rub it well with soap, and put it
over night in a tub of lukewarm water.
Next morning, wash it out of the water it
THE FAMILY SAVE-ALL. 541
was soaked in, then wring it out and wash
it in some clean soap suds ; after which
wash it through a second sud warmer than
the first. Rinse it twice through plenty of
cold water. The last rinse water should
have a little blue in it. Wring the counter-
pane out, hang it in the sun to dry, wrong
side outward. Take it in toward evening
and the next day hang it with the right
side out. It must on no account be put
away with the slightest dampness about it.
It may take three days to dry perfectly.
In washing a quilt or counterpane never
use soda.
TO WASH COLORED DRESSES.
637. Have ready plenty of clean, soft
water. It spoils colored clothes to wash
them in the dirty suds the white clothes
have been washed in. The water should
be warm, but by no means hot, as that
34
542 THE FAMILY SAVE-ALL.
Would injure the colors. Rub enough soap
in the water to make a strong lather before
the chintz is put into it. Wash it tho-
roughly ; then wash it in a second clean
warm suds, and rinse it well. Have ready
a pan filled with weak starch, tinged with a
little blue. Painted lawns or muslins will
be much improved by mixing a little gum
arable water with the starch ; for instance,
a tablespoonful. Put the dress into it, and
run it through the starch. Then squeeze it
out, open it well, clap it, and hang it out
immediately to dry in the shade; taking
the sleeve by the cuffs and pinning them up
to the skirt, so as to spread them wide, and
causing them to dry the sooner. If colored
clothes continue wet too long, no precaution
can prevent the colors from running into
streaks. This will certainly happen if they
are allowed to lie in the water. They
must always be done as fast as possible, till
the whole process is completed. If the
colors are once injured, nothing can restore
THE FAMILY SAVE- ALL. 543
them ; but by good management they may
always be preserved ; unless in coarse low
priced calicoes, and many of them wash per-
fectly well. As soon as the dress is quite
dry^ take it in. It is always the best way
to fold and iron it immediately. Another
way of fixing the colors in a dress is to grate
raw potato into the water in which the
dress is washed. If dresses are to be put
by for the winter season, they should
always be washed and dried, but not
starched nor ironed. They should be
rolled up closely in a towel.
TO WASH A BOOK MUSLIN DRESS.
638. Make a strong suds with white
soap and warm water. Put in the dress
and wash it well ; squeezing and pressing
rather than rubbing it; as book muslin
tears easily," and, without great care, will not
last long. Wash it through a second suds,
544 THE FAMILY SAVE- ALL.
and then pass it through two rinsing
waters ; adding a very little blue to the last.
Then open out the dress ; and while wet,
run it through a thin starch, diluted with
water either warm or cold. Stretch it, and
hang it in the sun to dry. Afterward,
sprinkle it and roll it up in a clean fine
towel, letting it lie for half an hour or more.
Then open it out, stretch it even, and clap
it in your hands till clear all over. Have
irons ready, and iron it before it is too dry
on the wrong side, whenever practicable.
Take care that the irons are not too hot, as
it will scorch easily. When done, do not
fold the dress, but hang it up in a press or
wardrobe. In ironing, be very careful to
get the hem even. Many persons, previous
to having them washed, rip out the hems
of their thin muslin dresses, afterward run-
ning them over again. This is a good plan,
if you are willing to take the trouble.
THE FAMILY SAVE-ALL. 645
TO MAKE WASHING FLUID.
639. Add one pound of unslaked lime,
to three gallons of soft, boiling water. Let
it settle and pour off. Then add three
pounds of washing soda, and mix with the
lime water. When dissolved, use a large
wineglassful to each pailful of water. Add
one gill of soft soap to a pailful of water.
TO PREPARE STARCH.
640. Put two or three tablespoonfuls
of starch into a bowl, and mix it gradually,
with just enough of clear cold water to con-
vert it into a thin paste, pressing out all the
lumps with the back of the spoon till it
becomes perfectly smooth ; then pour it into
a clean pipkin or skillet. Have ready a
kettle of boiling water, and by degrees add
some of it to the starch, stirring it well.
A pint or a quart of the hot water may
be allowed, according as it is desired that
546 THE FAMILY SAVE-ALL.
the starch should be thick, thin, or of a
moderate consistence. Set it on hot coals
and boil it thoroughly for half an hour. K
not well boiled, it will fail to be glutinous.
When it has boiled for about fifteen
minutes, stir it a few times, for a moment
each time, with the end of a spermaceti
candle. This will prevent it becoming
sticky. If a spermaceti candle is not at
hand, sprinkle in a little salt, about a tea-
spoonful to a pint of starch or throw in a
piece of loaf sugar. Finish by stirring it
vigorously with a spoon. Strain the starch
through a white cloth into a large pan, and
squeeze into it a very little blue from the
indigo bag; but it must be very little.
TO PREPARE COMMON STARCH.
641. Put a sufficient quantity of dry
starch (for instance, from two to three table-
spoonfuis) into a bowl, and mix it gradually
THE FAMILY SAVE-ALL. 547
with just enough of clear cold water to
make it a thin paste, pressing out all the
lumps with the back of the spoon till you
get it perfectly smooth. Then pour it into
a clean pipkin or skillet. Have ready a
kettle of boiling water, and by degrees add
some of it to the starch, stirring it well.
You may allow from a pint to a quart of the
hot water, according as you wish to have
the starch thick, thin, or moderate. Set it
on the fire, and boil it well for half an hour.
If not well boiled, it will not be glutinous.
When it has boiled about fifteen minutes,
stir it a few times (merely for a moment
each time) with the end of a spermaceti
candle. This will prevent its being sticky ;
but take care not to stir it too much. If
you have no spermaceti, sprinkle in a little
salt (about a teaspoonful to a pint of
starch), which will answer a similar purpose,
or throw in a lump of loaf sugar. Finish
by stirring it hard with a spoon.
Strain the starch through a white cloth
548 THE FAMILY SAVE-ALL.
into a large pan, and squeeze into it a little
blue from the indigo bag.
For common colored dresses jou may
make the starch with fine flour mixed as
above.
Gentlemen's collars should be quite dry
before they are starched. Dip them into
warm starch and let them dry again per-
fectly. They must then be dipped into
cold water, spread out smoothly on a clean
towel and rolled up tightly. If the starch
is properly prepared and the above rules
adhered to, the linen will have a fine gloss
when ironed.
STIFFNESS TO COLLARS.
642. A little gum arabic and common
soda, added to the starch, gives extreme
stiffness and gloss to collars.
An inquiry. — " Father," said a little boy, the
other day, " are not sailors very small men V " No,
my dear," replied the father, " pray, what leads you
THE FAMILY SAYE-ALL. 549
to suppose they are so small ?" " Because," replied
the child, "I read the other day of a sailor going to
sleep in his watch."
RULES IN REGARD TO IRONING.
643. Be careful in ironing lace, ribbons,
or any long, narrow strips, not to stretch
them crooked, but iron them slowly,
straight, and evenly ; and with the point
of the iron press out every scallop sepa-
rately. Needlework should always be ironed
on the wrong side. In ironing collars, care
should be taken not to stretch one half the
collar more than the other They should
be ironed first lengthways, then crossways.
Sheets and table-cloths should be ironed
with a large iron pressed on them heavily.
All colored clothes require a cooler iron
than white clothes, as too great heat is
liable to injure the colors. Chintz should
be ironed on the wrong side, as the starch
is apt to show on colored clothing when
ironed on the right side.
550 THE FAMILY SAVE-ALL.
When ironing a dress, if the table is not
large enough, set a chair in a convenient
phice to receive the sleeves, or any part
which may hang down, so as not to let them
touch the Hoor. First iron the body, next
the sleeves, and lastly the skirt. A skirt
board should be made wdde at the bottom
gradually narrowing toward the top. Cover
it first with a piece of blanket, and then
with coarse muslin ; both of which must
be sewed over it tightly and smoothly.
This board is to slip into the skirt of a dress,
which may thus be ironed without a crease.
Puffings or gatherings should be folded or
creased in half along the middle, and ironed
out like a flounce or ruffle.
In ironing a shirt, begin at the bosom,
then iron the sleeves, and lastly the back.
A small board, covered like that used for
dresses, will be found very useful to slip
under the bosoms of shirts when ironing
them.
THE FAMILY SAVE-ALL. 551
TO CLEAN GOLB ORNAMENTS.
644:, Make a lather of soap and water,
and wash the articles; then lay them in
dry powdered magnesia. When dry, rub
them with a piece of flannel ; or, if embossed,
use a brush. Or the articles may be washed
in soapsuds, and while wet, put them in a
bag with some clean fresh bran, or sawdust;
shake them, and they will look almost like
new.
The following story is told of a Yankee captain
and his mate : — Whenever there was a plum pud-
ding made by the captain's orders, all the plums
were put into one end of it, and that placed next
the captain, who after helping himself, passed it to
the mate, who never found any plums in any part
of it. After this game had been played for some
time, the mate prevailed on the steward to place the
suet-end next to the captain, who no sooner perceived
the alteration than picking up the dish, and turning
it round, as if to examine the china, he said, " This
cost me two shillings in Liverpool," and putting it
down as if without design, with the plum-end next
to himself. " Is it possible ?" said the mate, taking
up the dish. " I shouldn't suppose it was worth
more than a shilling ;" and, as if in perfect innocence,
he put it down the contrary way. The captain looked
at the mate ; the mate looked at the captain, and
both laughed. " I'll tell you what, young'n," said
the captain, " you've found me out ; so we'll just cut
the pudding lengthwise this time, and have the
plums fairly distributed hereafter."
552 THE FAMILY SAVE-ALL.
PASTE FOR CLEANING PLATE.
645. Break up two cakes of whiting,
into three pints of cold water, stir it well,
so as to wash out all the grit, then let it
stand till it settles to the bottom ; pour oflf
the water, and put the whiting into the
oven to dry. Scrape off the sandy sediment.
Dissolve three quarters of a pound of soft
soap ; mix half of the whiting into it ; add
three quarters of a gill of spirits of wine;
stir till in a soft paste, then put it into
covered pots ; the rest of the whiting to be
kept in a lump for polishing.
Yet be not puffed up in thine own conceit, neither
boast of superior understanding ; the dearest of
human knowledge is but blindness and folly.
TO TAKE STAINS OUT OF SILVER.
646. Steep the silver in soap ley for
the space of four hours ; then cover it over
with whiting, wet with vinegar, so that it
may lie thick upon it, and dry it by a fire ;
THE FAMILY SAVE-ALL. 553
after which rub off the whiting, and pass it
over with dry bran, and the spots will not
only disappear, but the silver will look ex-
ceedingly bright.
TO REMOVE INK STAINS FROM SILVER.
647. The tops and other portions of
silver ink-stands frequently become deeply
discolored with ink, which is difficult to re-
move by ordinary means. It may, how-
ever, be completely eradicated by making a
little chloride of lime into a paste with
water, and rubbing it upon the stains.
An hour^s industry will do more to beget cheer-
fulness, suppress evil humors, and retrieve your
affairs, than a month's moaning.
TO CLEAN SILVER WARE.
648. The most common method of
cleaning silver, is with pulverized whiting
554 THE FAMILY SAVE-ALL.
and whisky, or with spirits of wine, which
is better ; the whiting must be made as fine
as possible, for if there are any coarse or
rough particles among it, they will scratch
the silver ; you may powder it very finely,
either by pounding it in a mortar, or by
tying it up in a clean rag, and beating it
with a hammer, after which, spread it
thinly over a large plate, and place it before
the fire to dry, then sift it through a piece
of coarse book-muslin or leno, mix the
whiting into a paste or cream, with whisky
or spirits of wine, dip a flannel or sponge
into it, and coat the silver all over with the
mixture, after which, lay all the articles in
the sun to dry, or place them on an old
waiter before the fire, but not very near it ;
the paste must become so dry on the articles
that you may dust it off them like flour,
with a soft cloth, afterwards, with the
smallest brush, rub between the prongs of
the forks, and go over all the minute or
delicate parts of the silver ; the plain or un-
THE FAMILY SAVE-ALL. 555
ornamented parts are best rubbed with
flannel, as they show the most trifling
scratches ; next polish with a buckskin or a
chamois leather, and finish with a soft silk
handkerchief; before you begin to clean
your plate, wash it in boiling water, that no
grease or syrup may remain on it.
Nothing so much vexes a surgeon as to be sent for
in great haste, and to find after his arrival that
nothing, or next to nothing, is the matter with his
patient. We read of an " urgent case" of this kind
recorded of an eminent surgeon. He had been sent
for by a gentleman who had just received a slight
wound, and gave his servant orders to go home with
all haste imaginable, and fetch a certain plaster.
The jDatient, turning a little pale, said ; " Heaven,
sir, I hope there is no danger !" " Indeed there is,"
answered the surgeon ; " for if the fellow doesn't
run like a race-horse the wound will be healed be-
fore he can possibly get back!"
ANOTHER MODE OF CLEANING SILVER,
649. Silver door-plates are most ex-
peditiously cleaned with a weak solution of
ammonia and water, say, one teaspoonful of
ammonia to one teacup of water, applied
556 THE FAMILY SAVE-ALL.
with a wet rag ; it is equally useful in clean-
ing other silver plate and gold jewelry.
Mr. lives in street. His wife, who is an
economical body, had sent a silk gown to a French
d3'er. The d3xr called to ask for some further in-
structions than those he had received, when, as
it happened, he met the husband of the lady at
the door. '*Is madam within ?" asked the French-
man, with an emphatic gesticulation. " And sup-
pose she is, what do you want with her?" " Oh! 1
am dying for her, save .'" " What ! you dying for
my wife ! get out of my house, you scoundrel !" He
had just raised his foot to kick monsieur into the
street, when the timely appearance of the lady led
to the necessary explanation.
TO CLEAN BLOCK TIN DISH-COVERS, Etc.
650. Having washed the block tin
articles quite clean in warm water, rub the
inside with soft rags moistened with fine
wet whiting. Then take a soft linen cloth,
and go over the outside with a little sweet
oil. Next rub it all over with fine whiting,
powdered and sifted and put on dry.
Afterward finish with a clean dry cloth.
THE FAMILY SAVE-ALL. 557
Block tin dish covers cleaned in this way
with oil and whiting will preserve their
polish, and continue to look new, provided
that they are always wiped dry as soon
as they are brought from the table. Block
tin pans and kettles may be cleaned with
fine whiting and water, inside and outside.
Why should not a child's fancy in the way of food
— we refer to its intense dislike of certain things — •
be regarded, as well as the repugnance of an adult ?
"We consider it a great piece of cruelty to force a
child to eat things that are repulsive to it, because
somebody once wrote a wise saw to the effect, " that
children should eat whatever is set before them."
We have often seen the poor little victims shudder
and choke at the sight of a bit of fat meat, or a little
scum of cream on boiled milk, toothsome enough to
those who like them, but in their case a purgatorial
infliction. Whenever there is this decided antipathy
nature should be respected, even in the person of
the smallest child ; and he who would act otherwise
is himself smaller than the child over whom he
would so unjustifiably tyrannize.
TO CLEAN BRASS, No. 1.
651. Finely-powdered salammoniac ;
water to moisten. Eock alum, one part ;
35
558 THE FAMILY SAVE-ALL.
water, sixteen parts. Mix; warm the
articles to be cleaned, then rub with either
of the above mixtures, and finish with
tripoli. This process will give them the
brilliancy of gold.
TO CLEAN BRASS, No. 2.
652. Dissolve in a pint of soft water
an ounce of oxalic acid, and keep it in a
bottle labelled " Poison." Always shake it
well before using it. Rub it on the brass
with a flannel, and then take a dry flannel
to polish it. Have ready some pulverized
rotten-stone, sifted through a piece of
muslin, and mixed with oil of turpentine,
so as to be liquid. Rub this on with a
cloth, let it rest ten minutes, and then wipe
it off with a buckskin. Brass cleaned in
this manner looks beautifully.
For cleaning brasses belonging to mar
hogany furniture, either powdered whiting
THE FAMILY SAVE-ALL. 559
or scraped rotten-stone mixed with sweet
oil, and rubbed on with a buckskin, is ex-
cellent. Let it rest a little while, and then
wipe it well off, seeing that none of the
mixture lodges in the hollows of the brass.
In cleaning brass handles, hold the handle
firmly with one hand, while you clean with
the other, otherwise the handle will soon
become loosened by the unsteadiness of the
friction. Oxalic acid being poisonous, care
must be taken that none of the liquid gets
into your eyes, when . used for rubbing.
Should this by any accident happen, im-
mediately get a bowlful, to the brim, of cold
water, and hold the eyes open in it, till the
pain abates ; repeating it at intervals during
the day.
TO CLEAN BRASS, No. 3.
653. Powder half a pound of rotten-
stone very fine, and mix it with an ounce
5G0 THE FAMILY SAVE-ALL.
of oxalic acid, dissolved in as much water
as will make it a stiff paste when perfectly
dry ; powder it very fine, and put it in a
bottle for use, and label it ^^ Poison."
When you wish to use it, mix a little with
as much sweet oil as will make it a stiff
paste. Kub it well on the brass with the
leather; then take another clean leather
and polish it.
A WITTY fellow slipped clown on an icy pavement.
While sitting, he muttered, " I have no desire to
see the town burnt, but I sincerely wish the streets
were laid in ashes."
TO CLEAN A BRASS OR COPPER KETTLE.
654. A brass, bell metal, or copper
kettle should always be cleaned immedi-
ately after it is used. Even when not used
it will require occasional cleaning, otherwise
it will collect rust or verdigris, which is a
strong poison. After washing the kettle
with warm water, put into it a teacupful
THE FAMILY SAVE-ALL. 561
of vinegar, and a tablespoonful of salt, place
it over the fire; when hot, rub the kettle
thoroughly with a cloth, taking care that
the salt and vinegar shall touch every part
then wash it with warm water ; next take
some wood ashes, or fine sand, and scour
it well, afterward wash it with hot soap
suds, and finish by rinsing it in cold water ;
and wiping it dry.
*WiNK at small injuries rather than avenge them.
If to destroy a single bee, you throw down the hive,
instead of one enemy you make a thousand.
TO CLEAN BRITANNIA METAL.
655. Sift rotten-stone through a muslin
or hair sieve ; mix with it as much soft soap
as will bring it to the stifihess of putty ; to
about half a pound of this add two ounces
of oil of turpentine. It may be made up
into balls, or put into gallipots ; it will soon
become hard, and will keep any length of
time. When the metal is to be cleaned,
562 - THE FAMILY SAVE-ALL.
rub it first with a piece of flannel moistened
with sweet oil ; then apply a little of the
paste with the finger, till the polish is pro-
duced ; then wash the article with soap and
hot water, and, when dry, rub with soft
wash-leather, and a little fine whiting.
TO CLEAN CANDLESTICKS.
656. Whether the candlesticks be
silver, plated, or japanned, the first care
must be to remove the drops of grease by
pouring boiling water upon them, and im-
mediately wiping them with a soft cloth.
Never place them before the fire to melt
the grease, as there is danger of melting
the solder or injuring the plating. Metal
articles will afterward need polishing with
plate-powder.
Greatness lies not in being strong, but in the
right use of strength ; and strength is not used
rightly when it onl^^ serves to carry a man above
his fellows for his own solitar}- gl<Jiy- 1^^ is thu
greatest whose strength carries up the most hearts
by the attraction of his own.
THE FAMILY SAVE-ALL. . 563
TO CLEAN MATTING.
657. Straw matting should be washed
but seldom, as much dampness is injurious
to it. When it is necessary to clean a floor
mat, do it by washing with a large coarse
cloth dipped in salt water ; and, as you pro-
ceed, wiping it dry with another coarse
cloth. The salt will prevent the matting
from turning yellow. If, in putting down a
floor mat, you have occasion to join it
across, ravel about an inch at the end of
each breadth, and tie or knot the lengthway
threads two together. Then turning all
these knotted threads underneath, lay one
edge over the other of the pieces to be
joined, and tack them down to the floor
with a row of very small tacks ; each tack
having a little bit of buckskin on it, to pre-
vent the head of the nail from injuring or
wearing out the mat. This ravelling the
ends of the breadths, and knotting and
turning under their threads, obviates the
inconvenience of a thick conspicuous ridge,
564 THE FAMILY SAVE-ALL.
if the edge of the matting is folded under in
its full substance. Worsted binding is
generally used for matting ; but as this is
sometimes destroyed by moths, it is safer to
secure the edge of the mat with the suffi-
ciently durable binding of colored linen or
thick cotton tape.
A MAN in Lowell has, for many weeks past, been
sadly afflicted with drowsiness, and a desire to sleep,
even before the day has fairly closed. For a long
time he was unable to discover the cause, but at last
did so. He has been in the habit of eating egga,
fried, boiled, and raw, with his breakfast, and he
conceives that they have so entered into his system,
that it becomes necessary for him to retire when the
hens go to rooat. If it also has the effect of arousing
him in the morning, when the hens begin to stir, the
result would probably be beneficial. But of this
there is some doubt.
TO EXTRACT GREASE FROM PAPERED
WALLS.
658. Dip a piece of flannel in spirits of
wine, rub the greasy spots gently once or
twice, and the grease will disappear.
THE FAMILY SAVE-ALL. 565
A YOUNG lady should often maintain a prudent re-
serve and silence in the presence of her lover ; he
will be certain to fancy her a great deal wiser than
she can show herself by her talk.
TO CLEAN PAPER HANGINGS.
659. All the dust must first be brushed
from the walls. Then divide a loaf of stale
white bread ; take the crust into your hand,
and beginning at the top of the paper, wipe
it downwards in the lightest manner with
the crumb. Do not cross or go upward.
The dirt of the paper and the crumbs will
fall together. Do not wipe above half a
yard at a stroke, and after doing all the
upper part, go round again, beginning a lit-
tle above where you left off. If you do not
do it extremely lightly, you will make the
dirt adhere to the paper.
Master. — John, what is the meaning of "fria-
ble?"
John. — Something to be fried.
566 THE FAMILY SAVE-ALL.
TO CLEAN GREASY CARPETS.
660. The carpets must be taken up,
beaten and shaken ; remove the grease
spots, which must be effected by means of a
paste made of boiling water poured on equal
quantities of magnesia and fuller's earth ;
cover all the grease spots with this paste
while it is hot, and let it remain till quite
dry, then brush it off, and the grease will
have disappeared. Carpets must be washed
with boiling water in which common yellow
soap and soda have been dissolved, in the
proportion of an ounce of soap and a drachm
of soda to each two gallons of water. The
method of washing is to dip a clean flannel
into the cleansing liquid and quickly wash
over a certain portion of the carpet ; then,
before it can dry, dip another flannel into a
pail of perfectly clean hot water, and wash
the same part over again. Then proceed to
wash another portion, first with the cleans-
ing, and then with the pure water, and go
on thus till the whole surface has been
THE FAMILY SAVE-ALL. 567
cleansed and rinsed in the clean water: not
more than a yard square should be washed
at once. When perfectly dry it should be
again rubbed over with a clean flannel,
dipped in a strong solution of ox-gall and
water. This process, though tedious, entire-
ly renovates faded and soiled and greasy
carpets.
A GENTLEMAN, at One time a strong advocate
of teetotalism, now a bottle manufacturer, was
recently asked by an acquaintance how he could
reconcile his former professions with his present
practice. "Oh," Avas the reply, "when I started
bottle making, to be consistent I also began to
drink beer."
TO CLEAN FLOOR-CLOTHS.
661. Sweep, then wipe them with a
flannel ; and when all dust and spots are re-
moved, rub with a waxed flannel, and then
with a clean one ; use but little wax, and
rub only enough to give a little smoothness.
Washing now and then with milk after the
above sweeping, and dry rubbing makes
5G8 THE FAMILY SAVE-ALL.
them look fresh. An oilcloth should never
be scrubbed with a brush ; but, after being
first swept, it should be cleaned by washing
with a large soft cloth and lukewarm water.
On no account use soap, or take water that
is hot ; as either of them will bring off the
paint.
TO CLEAN ALABASTER.
662. Alabaster is a species of soft
marble used for ornamental purposes, which
derives its name from Alabastron, a town
of Egypt, where a manufactory formerly ex-
isted of works of art in domestic vessels,
executed from the stone found in the neigh-
boring mountains. As this composition is
of a delicate nature, easily scratched, and
soon stained by the smoke or atmosphere,
all objects should be preserved from these
external influences by being kept under
glass shades. Should they however become
THE FAMILY SAVE-ALL. 569
stained, the following is the best method.
Remove the stains by brushing with soap
and water, then whitewash the stained
part, and let it remain for some hours;
after which remove the whitewash, rub the
stained part with a soft cloth, and the
stains will have disappeared. Grease sjpots
may be removed by rubbing the blemishes
with powdered French chalk, or a little oil
of turpentine.
TO CLEAN IRON FROM RUST.
663. Pound some glass to fine powder;
and, having nailed some linen or woolen
cloth upon a board, lay upon it a strong
coat of gum-water, and sift thereon some of
your powdered glass, and let it dry. Re-
peat this operation three times, and when
the last covering of powdered glass is dry,
you may easily rub off the rust from iron
utensils with the cloth thus prepared.
570 THE FAMILY SAYE-ALL.
YiRTUE WITHOUT FEAR. — When, upon mature de-
liberation, you are persuaded a thing is fit to be
done, do it boldly ; and do not affect privacy in it,
or concern yourself at all, what impertinent cen-
sures or reflections the world will pass upon it.
For if the thing be not just and innocent, it ought
not to be attempted at all, though never so secretly.
And if it be, 3^ou do very foolishly to stand in fear
of those who will themselves do ill in censuring and
condemning what you do well. — Epictetus.
TO CLEAN HAIR BRUSHES.
664. Put a few drops of hartshorn in
a quart of water. Shake the brushes in it,
rinse them in some clean water, and stand
them on their ends to dry. A little borax
in water will clean them very nicely.
" Have you dined ?" said a lounger to his friend.
" I have, upon my honor," replied h^ " Then," re-
joined the first, " if you have dined upon your honor ^
you must have made but a scanty meal. ,
TO CLEANSE MATTRESSES.
665. Hair mattresses that have be-
come hard and dirty, can be made nearly
THE FAMILY SAVE-ALL. 571
as good as new, by ripping them, washing
the ticking, and picking the hair free from
bunches, and keeping it in a dry, airy place,
several days, dry the ticking well, fill it
lightly with the hair and tack it together.
An honest farmer was invited to attend a party
at a village squire's one evening, where there was
music, vocal and instrumental. On the following
morning he met one of the guests, who said, " Well,
farmer, how did you enjoy yourself last night ?
Were not the quartettes excellent ?" " Why really,
sir, I can't say," said he, "for I didnH taste 'em ;
but the pork chops were first-rate."
TO CLEANSE THE INSIDE OF JARS.
666. Fill them with hot water, and
stir in a spoonful or more of pearlash.
Empty them in an hour, and if not perfectly
clean, fill again and let them stand a few
hours. For large vessels ley may be used.
Clutterbuck's story of the old lady (his aunt) is
excellent. Being very nervous, she told Sir Walter
Farquhar she thought Bath would do her good.
"It's very odd," said Sir Walter, "but that's the
very thing that I was going to recommend to you.
572 THE FAMILY SAVE-ALL.
I will write the particulars of 5^our case to a very
clever man there, in whose hands you will be well
taken care of." The lady, furnished with the letter,
set off, and on arriving at Newberry, feeling as
usual very nervous, she said to her confidant,
" Long as Sir Walter has attended me, he has never
explained to me what ails me. I have a great mind
to open his letter, and see what he has stated of m}^
case to the Bath physician." In vain her friend
represented to her the breach of confidence this
would be. She opened the letter, and read, " Dear
Davis, keep the old lady three weeks, and then send
her back again."
TO CLEAN LAMP SHADES.
667. Lamp shades of ground glass
should be cleaned with soap or pearlash;
these will not injure or discolor them.
The reasoning power is the corner-stone of the
intellectual building, giving grace and strength to
the whole structure.
TO CLEAN MARBLE.
668. Marble is best cleaned with a
little clean soap and water, to which some
THE FAMILY SAVE-ALL. 573
ox-gall may be added. Acids should be
avoided. Marble door steps should be
cleaned with sand and clean water. No
soap should be used.
TO WHITEN PIANO KEYS.
669. Rub them carefully with a piece
of fine sandpaper.
" Pray, sir, do you sell pies ?" said a gentleman,
as he strolled into a pastry cook's shop. " Oh yes,
sir," replied the pastry cook, " pies of all sorts."
" Why, then," said the gentleman, " let me have a
mag-pie.''^ '' That is the only sort of pie in which I
do not deal," replied the pastry cook ; "but you will
find plenty of them as you go along, for birds of a
feather will flock together, they say."
TO CLEAN DECANTERS.
670. The greatest care is necessary in
cleaning decanters. There are several
materials used for the purpose ; pounded
egg-shells, wood ashes or sand, are all ob-
36
^4
574 THE FAMILY SAVE-ALL.
jectionable as being liable to scratch the
glass ; some lukewarm soap suds, in which
a little pearlash has been dissolved, and
some very small pieces of raw potato
thrown into the water will generally, when
well shaken about, remove all the crust
left on the sides ; a bottle brush, or a piece
of sponge, tied to the end of a long piece
of whalebone, may be used to finish the
polish of the inside after it has been several
times rinsed with cold water; then brush
the outside in a bowl of soap suds with a
glass brush, rinse with cold water, drain
in a rack for ten minutes, then dry the
inside with a soft rag, tied to the end of a
stick or whalebone, and the outside with
the glass cloth, and leave the stopper out
till the inside of the decanter is perfectly
dry, as spots of mildew will entirely spoil
it; if decanters are put by empty, a piece
of paper should be put around the stopper
to keep it from sticking, and to prevent
the dust from getting into the bottle ; if
THE FAMILY SAVE- ALL. 575
they are put by with wine in them, it is
well to take out the stopper and replace
it with a cork, which preserves the wine
better; decanters and bottles are often
cleaned with shot ; when this is done, care
should be taken that no grain be left in
the bottle, as the lead and arsenic used in
the manufacture of shot, when combined
with the acid which exists in fermented
liquors, form a dangerous poison.
The more quietly and peaceably we get on, the
better — the better for ourselves, the better for the
neighbors. In nine cases out of ten, the wisest
course is, if a man cheat you, to quit dealing with
him ; if he be abusive, quit his company ; if he slan-
ders you, take care to live so that nobody will be-
lieve him.
TO TAKE INK STAINS OUT OF MAHOGANY.
671. Dilute half a teaspoonful of the oil
of vitriol with a large spoonful of water,
and touch the stain with a camel's hair
brush. Rub it off quickly, and repeat the
process until the spot disappears.
676 THE FAMILY SAVE-ALL.
To attract customers, Fume has put up an Elec-
tric Clock in his shop, and is terri])ly anno3^ed by
boys running in to inquire the time of day. The
other evening as we were buying a cigar, a little
shaver came in with the usual " Please, sir, tell me
what time it is." " Why, I told you the time not a
minute ago," said the astonished tobacconist. " Yes,
sir," replied the lad, "but this is for another
TO REMOVE FRESH INK FROM A CARPET.
672. As soon as the ink has been
spilled, take up as much as you can with a
sponge, and then pour on cold water re-
peatedly, still taking up the liquid ; next
rub the place with a little wet oxalic acid
or salt of sorrel, and wash it off immediately
with cold water, then rub on some harts-
horn.
A CLERGYMAN, happening to get wet, was standing
before the session-room fire to dry his clothes, and
when his colleague came in, he asked him to preach
for him as he was very wet. " No, sir, I thank you,"
was the prompt reply ; " preach yourself — you will
be dry enough in the pulpit."
THE FAMILY SAVE-ALL. 577
TO REMOVE INK-SPOTS FROM WHITE
CLOTHES.
673. This must be done before the
clothes are washed. Pick some tallow from
the bottom of a clean mould candle, rub it
hard on the ink-spots, and leave it sticking
there in bits, till next day or longer. Then
let the article be washed and boiled ; and if
it is merely common ink, the stain will
entirely disappear. Of course, this remedy
can only be used for white things, as
colored clothes cannot be boiled without en-
tirely fading them. We know^ it to be effi-
cacious. The tallow must be rubbed on
cold. A most effective preparation for re-
moving ink-spots may be made by the
following receipt. An ounce each of sal-
ammonia and salt of tartar well mixed,
must be put into a quart bottle, a pint of
cold s(^t water added to them, and the
whole well shaken for a quarter of an hour.
The bottle may be then filled with water,
shaken a little longer, and corked. Wet
578 THE FAMILY SAVE-ALL.
the marked linen effectually with this
mixture, and repeat the process till the
stains disappear.
We know that men naturally shrink from the at-
tempt to obtain companions who are their superiors ;
but they will find that really intelligent women, who
possess the most desirable qualities, are uniformly
modest, and hold their charms in humble estimation.
Don't imagine that any disappointment in love
which takes place before you are twenty-one years
old will be of any material damage to you. The
truth is, that before a man is twenty -five years old
he does not himself know what he wants. The more
of a man you become, and the more manliness you
become capable of exhibiting in your association
with women, the better wife you will be able to ob-
tain ; and one year's possession of the heart and
hand of a really noble woman is worth nine hundred
and ninety-nine years' possession of a sweet crea-
ture with two ideas in her head and nothing new to
bay about either of them.
— «-•*•»
ANOTHER METHOD OF REMOVING INK-
SPOTS.
674. Dissolve some oxalic acid in
water, wet the spot with the liqufd, and
the stain will almost instantly disappear.
Wash the linen immediately in clean water,
or the acid will injure the fabric.
THE FAMILY SAVE-ALL. 579
VARIOUS METHODS OF MENDING ^ROKEN
ARTICLES. ^
675. There are a great many cements
by which broken glass and china may be
joined, and the selection of one of these
from among a number must mainly depend
upon the transparency or color of the article
to be mended, the nature of the fracture,
and other considerations.
It is an important rule in the use of all
cements that only a small quantity should
be employed ; and that, generally speaking,
thin cements, judiciously applied, will unite
articles more strongly than thick ones.
TO JOIN GLASS THAT HAS BEEN BROKEN.
676. Dissolve half an ounce of isinglass
in a little spirits of wine, add a tablespoon-
ful of water ; warm it slowly over the fire
till it forms a transparent glue. Then
spread it nicely on the edges of the broken
580 THE FAMILY SAVE-ALL.
glass, ui}#te them, and in a few minutes
the joining will be firm and scarcely per-
ceptible.
ANOTHER WAY TO JOIN BROKEN GLASS.
677. Broken glass may be mended as
follows : — Get some cloves of garlic, tie
them in a rag, and place them in a tin pan,
pounding them with a hammer, to express
the juice. Wet the broken edges of the
glass with this juice, and stick them firmly
together ; stand the article upon a plate, or
other level surface, and let it remain un-
disturbed for a fortnight.
Good and friendly conduct may meet with an un-
worth}^, with an ungrateful return ; but the absence
of gratitude on the part of the receiver cannot de-
stroy the self-approbation which recompenses the
giver. And we may scatter the seeds of courtes}^
and kindness around us at so little expense. Some
of them will inevitably fall on good ground, and
grow up into benevolence in the mind of others, and
all of them will bear fruit of happiness in the bosom
whence they sprang. Once blest are all the virtues
always ; twice blest sometimes.
THE FAMILY SAVE-ALL. 581
CEMENT FOR BROKEN GLASS OR CHINA.
678. China or glass may be mended
as follows : — Slake some quicklime with
boiled water, and collect some of the fine
powder of the lime. Take the white of an
egg and well beat it with an equal bulk of
water, and add the slaked lime to it, so
as to form a thin paste. It must be used
speedily, and will be found to be very
strong, and capable of resisting the action
of boiling water.
ANOTHER WAY TO MEND CHINA.
679. Grind a piece of flint glass on a
painter's stone to the very finest powder;
rub it into a paste with the white of an egg,
and it will form a cement that will unite
china so completely that it cannot be sepa-
rated by any means.
Cracked vessels of China earthenware,
etc., such as chimney ornaments and vases,
582 THE FAMILY SAVE-ALL.
may be repaired by putting on the inside
strips of tape, rubbed over with white
lead.
ANOTHER WAY TO MEND BROKEN CHINA.
680. Make a very thick solution of
gum-arabic in water, and stir into it plaster
of Paris until the mixture becomes a thick
paste. Apply it with a brush to the frac-
tured edges, and stick them together. The
whiteness of the cement renders it doubly
valuable.
GLTJE FOR UNITING CARDBOARD, ETC.
681. For uniting cardboard, paper,
and small articles of fancy-work, the best
glue, dissolved with about one third its
weight of coarse brown sugar in the smallest
quantity of boiling water, is very good.
When this is in a liquid state, it may be
THE FAMILY SAVE-ALL. 583
dropped in a thin cake upon a plate, and
allowed to dry. When required for use,
one end of the cake may be moistened by
the mouth, and rubbed on the substances
to be joined.
<%•*
FLOUR PASTE.
682. The uses of flour paste are very
well known. But it will be found a great
improvement to add a little alum to it
before boiling ; it will then work more
freely, the particles of flour will not
separate from the water, and it will unite
surfaces much more firmly.
A paste to resist the attacks of insects
may be made by omitting the alum, and
putting to each half pint of paste, fifteen
grains of corrosive sublimate in powder,
and well mixing it. This paste is poisonous.
Men are frequently like tea ; the real strength
and goodness are not properly drawn out of them
till they have been a short time in hot water.
584 THE FAMILY SAVE-ALL.
RICE GLUE.
683. Rice glue is a very delicate and
suitable article for fancy work. Thoroughly
mix rice flour with cold water, let it simmer
gently over a slow fire. This is excellent
for joining paper, etc., and if properly made
and applied, the joining will be found very
strong. When dry it is almost transparent.
CEMENT FOR MENDING STONE, ETC.
684. Mix in fine dry powder twenty
parts of well washed and sifted sand, two
of litharge, and one of freshly burned and
slacked quicklime. This is suitable for fill-
ing up cracks etc. It sets in a few hours,
and has the appearance of light stone.
MASTIC CEMENT.
685. Mastic cement, or mastic glue,
suitable for china, glass, the finer stones.
THE FAMILY SAVE-ALL. 585
marbles, or even for metals, is made as fol-
lows : To one ounce of mastic, add as much
highly rectified spirits of wine as will dis-
solve it. Soak an ounce of isinglass in
water till quite soft, then dissolve it in pure
rum or brandy until it forms a strong glue,
to which add about a quarter of an ounce of
gum ammoniac, well rubbed, and mixed.
Put the two mixtures together in an earthen
vessel over a gentle heat, and when well
united, put into a small bottle and keep it
well stopped. When wanted for use, the
bottle must be set in warm water, and the
china or glass articles must be wurmed be-
fore the cement is applied. The broken
surfaces, when carefully fitted, should be
kept in close contact for twelve hours at
least, until the cement is fully set, after
which the fracture will be as secure as any
part of the vessel, and scarcely perceptible.
A GENTLEMAN wliose hoiise was under repair,
went one day to see how the job was getting on,
and observing a quantit}^ of nails lying about, said
586 THE FAMILY SAVE- ALL.
to a carpenter, " Why don't j^ou take care of these
nails, they'll certainly be lost ?" " No," replied
Master Chopstick, ** you'll j^wd them all in the hilV'
TO MEND ALABASTER ORNAMENTS.
686. As alabaster objects are composed
of several parts, they are liable, from a
variety of causes, to become disjoined, and
when this occurs the parts may be rejoined
by a cement made from the white of one
egg mixed with a teaspoonful of quicklime.
The cement should be used immediately
that it is mixed, and the parts to be joined
should be previously damped with luke-
warm water.
CEMENT FOR LEATHER.
687. An adhesive material for joining
leather, cloth, etc., is made as follows :
Take one ounce of gutta percha, four ounces
of India rubber, two ounces of pitch, one
THE FAMILY SAVE-ALL. 587
ounce of shellac^ and two ounces of oil.
Melt these ingredients together and use the
mixture while hot.
There is no policy like politeness ; and a good
manner is the best thing in the world, either to get
a good name or to supply the want of it.
CEMENT FOR ALABASTER ORNAMENTS.
688. Mix the white of one eg^ with a
teaspoonful of quick lime. The parts to be
joined should be dampened with lukewarm
water, and the cement should be put on the
moment it is mixed.
CHEAP LOTION FOR CHAPPED HANDS.
689. Have a pot of strained honey on
your wash-stand, and every time you wash
your hands, dip your wet finger into the
honey and rub it over your hands ivhile wet.
Wipe them very dry and the skin will be
588 THE FAMILY SAVE-ALL.
soft even in the coldest weather. A few
drops of glycerine rubbed on the hands
daily will make them soft.
METHOD OF WASHING THE HANDS.
690. Take some dry Indian meal, wet
your hands and rub them wdth it, then
wash them with soap and tepid water.
This is as good and much cheaper than
sand soap.
We never dreamed until lately that there was an
aristocracy of appetites. We overheard in the mar-
ket the following brief dialogue between an old lady
and a little girl: " Mary," said the lady, " I should
like to buy some of those cucumbers, if you will
carry them home." " No, don't, granma !" " Why
not ?" " Because I should be ashamed to be seen
carrying them home when everybody knows they're
only a penny apiece.^'
PASTE FOR CHAPPED HANDS.
691. Mix a quarter of a pound of
unsalted hoe's lard, which has been washed
THE FAMILY SAVE-ALL. 689
in water and then in rose-water, with the
yolks of two new-laid eggs, and a large
spoonful of honey. Add as much fine oat-
meal, or almond paste, as will work into a
paste.
Make no expense but to do good to others or
yourself, i. e., waste nothing.
OINTMENT FOR CHAPPED HANDS.
692. Mix half an ounce of glycerine
and two scruples of borax in half a pint of
boiling water. Use morning and evening.
" To live much in a little time is, in a manner, as
good as if the very time past were lived over again."
RECEIPT FOR MAKING THE HANDS WHITE.
693. In order to preserve the hands
soft and vhite, they should always be
washed in warm water with fine soap, and
carefully dried with a moderately coarse
towel, being well rubbed every time to
37
590 THE FAMILY SAVE- ALL.
insure a brisk circulation, than which
nothing can be more effectual in promo-
ting a transparent and soft appearance.
Almond paste is of essential use in pre-
serving the delicacy of the hands. It is
made thus : Blanch and beat up four ounces
of bitter almonds ; add to them three ounces
of l^mon-juice, three ounces of almond oil,
and a little weak spirits of wine. The
following is a serviceable pomade for rub-
bing the hands on retiring to rest : Take
two ounces of sweet almonds, beat with
three drachms of white wax, and three
drachms of spermaceti; put up carefully
in rose-water.
WASH TO WHITEN THE NAILS.
694. Tincture of myrrh, one drachm;
diluted sulphuric acid, two drachms ; spring
water, four ounces. Mix. First cleanse
with white soap, then dip the finger into
the wash.
THE FAMILY SAVE- ALL. 691
Thunder and lightning are believed not to
occur in the Arctic or Antarctic regions, beyond the
seventy-fifth degree of north latitude ; and even as
low as the seventieth degree these phenomena are
very rare.
i .^.^^
CLEANSING THE HAIR.
695. Nothing but good can be derived
from a due attention to cleansing the hair.
Of course, an immoderate use of water is
not beneficial. Once a week is perhaps
desirable, but this will depend upon the
individual; persons with light, thin and
dry hair will require it more seldom than
those with thick, strong hair, or who
perspire very freely. Nothing is better
than soap and water. The soap should
be mild, and well and plentifully rubbed
in the hair.
Bad Writing. — It is inexcusable in any one to
write illegibly. When I was a schoolboy, I used to
get hold of our writing-master's copies and trace
them against the window ; hence the plain hand I
now write. When the great Lord Clive was in India
his sisters sent him some handsome presents from
592 THE FAMILY SAVE-ALL.
England ; and he informed them by letter that he
had returned them an " elephant^ ^ (at least so they
read the word). The announcement threw them
into the utmost perplexity, — for what could they
possibly do with the animal? The word meant
was ** equivalent."
TO CLEANSE AND PREVENT THE HAIR
FROM FALLING OFF.
696. Take two large handfuls of rose-
mary leaves, a piece of common soda about
the size of a hazel nut, and a drachm of
camphor. Put it in a jug, pour on it a
quart of boiling water, and cover it closely
to keep the steam in. Let it stand for
twelve hours, then strain it, and add a wine-
glassful of rum. It is then ready for use.
If the hair falls off much, the wash ought to
be applied to the roots with a piece of
sponge, every other day, taking care to wet
the skin thoroughly. Then rub dry with a
towel, brush well, and use only as much
pomade as will keep down the short hairs,
as the wash makes the hair soft and glossy.
THE FAMILY SAVE- ALL. 503
This will keep good for several months in
bottles well corked, and a piece of camphor
in each.
My hair and I are quits, d'ye see ? —
I cut my hair — it now cuts me.
^. A RECEIPT FOR POMADE.
697. Three ounces of olive oil, three
quarters of a drachm of the oil of almonds,
two drachms of palm oil, half an ounce of
white wax, a quarter of a pound of lard,
and three quarters of a drachm of the
essence of bergamot.
A Thief Outwitted. — A young Englishman,
whilst at Naples, was introduced at an assembly of
one of the first ladies b}^ a Neapolitan gentleman.
While he was there his snuff box was stolen from
him. The next day, being at another house, he saw
a person taking snuflT. He ran to his friend —
" There," said he, "that person in blue, with gold
embroidery, is taking snuff out the box stolen from
me yesterday. Do you know him ? Is he not a
sharper ?" " Take care," said the other, " that is a
gentleman of the first rank." " I don't care," said
the Englishman, *' I must have my snuff box again.
I'll go and ask him for it." " Pray," said his friend,
594 THE FAMILY SAVE-ALL.
"be quiet, and leave the matter to me." Upon this
assurance, the Englishman went away after inviting
his friend to dine with him next day. He accord-
ingly came, and as he entered — " There," said he,
*' 1 have brought you your snuff box." '* Well, how
did you obtain it?" '' Why," said the Neapolitan
nobleman, " I did not wish to make any noise about
it, so I picked his pocket."
CASTOR OIL CREAM FOR THE HAIR.
698. Put half a pound of fresh lard
into a basin, and pour a quart of boiling
water over it ; stir it, that it may be well
melted. When cold, take it off the water,
squeeze it dry, and beat it with a wooden
fork till in soft cream ; then add, by degrees,
an ounce and a half of fresh castor oil and
twenty-five drops of essential oil of berga-
mot, or any other perfume preferred. Beat
it till quite like a thick cream. Put it into
covered toilet pots.
Harbor not revenge in thy breast, it will torment
thy heart, and discolor its best inclinations
THE FAMILY SAVE-ALL. 595
POMATUM FOR CHILDREN'S HAIR.
699. Pick carefully and wash a quarter
of a pound of beef-marrow ; put it into an
earthen jar, with a quarter of a pound of
fresh lard; stand it in boiling water till
melted and clear; then strain it into a
basin, add a gill of rose water. Stir it well,
and let it get cold. Break it up and squeeze
it through the rose water till it begins to be
soft ; then press out the water, and beat it
with a wooden fork ; add one ounce of pure
olive oil, and half an ounce of violet-scented
oil. Beat till it is quite smooth, and put it
into covered toilet pots. (The mixing of
every kind of pomatum had better be done
in a cool place; more particularly when
castor oil is used.)
Red-tape Routine. — By a singular regulation
the government couriers in Austria are ordered,
when charged with despatches, sealed with only one
seal, to go at a walking pace ; if with two seals, to
trot ; and if with three, to gallop. A courier, bear-
ing a despatch with three seals, passing lately
through a garrison town, was requested by the
commandant to take a despatch to the next town.
596 THE FAMILY SAVE-ALL.
To this he willingly agreed, but perceiving that it
had only one seal, he refused to take charge of it,
saying, that the regulations ordered him to walk
his horse with such a despatch, and as he had an-
other with which he was ordered to gallop, he could
not possibly take both of them.
CHILDREN'S CURLS.
700. If the hair be soft and fine, try
brushing it with a brush dipped slightly in
spirits of hartshorn ; or melt a bit of white
wax the size of a nut-kernel, in an ounce of
olive oil, and dress the hair in curls with it.
Hath any one wronged thee ? be bravely revenged.
Slight it, and the work has begun ; forgive it, and
it is finished.
CURLING FLUID, FOR THE HAIR.
701. Melt a piece of white beeswax
about the size of a filbert in an ounce of
olive oil, and add one or two drops of otto
of roses.
THE FAMILY SAVE-ALL. 597
BANDOLINE.
702. An ounce of the seed of quinces
must be boiled in three pints of water till
reduced half, then strain it, and add a few
drops of essence to perfume it. Keep it
in wide-mouthed, well-corked bottles.
ANOTHER KIND OF BANDOLINE.
703. Boil a quarter of an ounce of Irish
moss in one quart of water. When suffi-
ciently thick, bottle it, and put a teaspoonful
of rectified spirits in each bottle to prevent
mildew.
LIP SALVE.
704-. Take two ounces of oil of sweet
almonds, half an ounce of white wax, and
half an ounce of rose-water ; cut the wax
into small pieces, put them in a mortar, and
598 THE FAMILY SAVE-ALL.
set the mortar in a vessel of boiling water.
When the wax has melted, take out the
mortar, and add the oil by degrees, beating
the pestle until it is cool ; mix the rose-water
with the mass. To color it, rub a little
carmine with the oil before mixing it with
the wax. A little beeswax melted in sweet
oil, makes a cheap lip salve.
Endeavor to be first in thy calling whatever it
be, neither let any one go before thee in well-doing ;
nevertheless, do not envy the merits of another, but
improve thine own talents.
ESSENCE OF JESSAMINE.
705. This is obtained in the following
way : A layer of flowers is spread over the
bottom of a hair sieve, and upon the flower
is laid a layer of small and detached bits
of the finest cotton wool, which have been
dipped in oil of Ben — that oil being prefera-
ble to any other, as it does not become ran-
cid. Over the cotton is laid another layer
THE FAMILY SAVE-ALL. 599
of flowers^ and so on alternately cotton and
flowers, until the sieve is full. When these
have lain twenty-four hours, the flowers
arQ removed and fresh ones introduced, a
process repeated until the cotton is quite im-
pregnated with the odor. The oil is then
pressed out of the cotton. Add to it some
highly rectified spirits of wine, and keep
it in closely stopped bottles. The jonquil
rose, or heliotrope, may be served in the
same way.
TO MAKE A SCENT JAR.
706. Gather rose leaves on a fine day,
lay them in a broad mouthed jar, and
sprinkle a little common salt over each
layer of leaves. Lavender blossoms or any
sweet-scented flowers may be added. Strew
over the whole, a little bay salt, well
pounded, some orris root, sliced, cloves,
cinnamon, and angelica root, sliced. Mix the
ingredients and cover the jar close.
600 THE FAMILY SAVE-ALL.
No young man really believes he shall ever die.
There is a feeling of eternity in youth which makes
us amends for every thing. Death, old age, are
words without a meaning — a dream, a fiction. To
be young is to be as one of thei immortals.
BOUaTJET DE LA REINE.
707. A highly fragrant and much
esteemed perfume for the handkerchief, etc.,
compounded as follows : Oils of bergamot
and lavender, of each, thirty drops ; neroli,
fifteen drops; oils of verbena and cloves,
of each, five drops; essence of musk,
ambergris, and jasmine, of each, half a
drachm; rectified spirit of wine, two ounces;
mix.
If you woo the company of angels in your waking
hours, they will be sure to come to you in your
sleep.
HONEY SOAP.
708. Cut into thin shavings, two
pounds of common yellow or white soap;
THE FAMILY SAVE-ALL. 601
set it over the fire with just enough water
to keep it from burning ; when quite melted,
add a quarter of a pound of honey, and stir
the mixture till it boils; then take it off
and add a few drops of any agreeable per-
fume ; pour it into a deep dish to cool.
Take care always to form your establishment so
much within your income as to leave a sufficient
fund for unexpected contingencies and a prudent
liberality. There is hardly a day in any man's life
in which a small sum of ready money may not be
employed to great advantage.
VIOLET PERFUME.
709. Drop twelve drops of oil of rho-
dium on a piece of loaf sugar, grind this
well in a glass mortar, and mix it tho-
roughly with three pounds of orris-root
powder. This will resemble the perfume
of violet. If more oil of rhodium be added,
a rose perfume, instead of violet, will be
produced.
Tolerate no uncleanliness in body, clothes or
habitation.
602 THE FAMILY SAYE-ALL.
WHITEWASH THAT WILL NOT RUB OFF.
710. Slake the lime in the usual way.
Mix one gill of flour with a little cold
water, taking care to beat out all the
lumps ; then pour on it boiling water enough
to thicken it to the consistency of common
starch when boiled for use. Pour it while
hot into a bucket of the slaked lime, and
add one pound of whiting. Stir all well
together. A little "blue water," made by
squeezing the indigo bag, or a little pulver-
ized indigo mixed with water, improves it.
A Frenchman being afflicted with the gout, was
asked what difference there was between that and
the rheumatism. " One very great deferance !"
replied Monsieur. " Suppose you take one vice,
you put your finger in, you turn de screw till 3^ou
bear him no longer — dat is the rheumatis — den,
spose you give him one turn more, dat is de gout.^^
ENDS OF CANDLES COJnTERTED INTO
NIGHT LIGHTS.
711. Supposing a few night lights to be
wanted in places where they cannot be pro-
THE FAMILY S AYE-ALL. 603
cured, they may be made from the ends of
candles in the following manner. Collect a
few old pill-boxes ; make as many fine cotton
wicks as you have boxes, and wax the cot-
ton with beeswax ; cut them to the re-
quisite length, and ^x them in the centre ol
the boxes, through a pin-hole in the bottom.
Melt the grease (if mixed with a little wax
the better) and fill the boxes, keeping the
cotton in a central position while the grease
cools. When set to burn, place the box in
a saucer, with sufficient water to surround
the bottom, about the sixteenth of an inch
in depth.
We have heard of a would-be wit who kept a
nntmeg-grater on his table, in order to say when a
great man was mentioned, " There's a greater.''^
THE TURKISH BATH UPON A SMALL
SCALE.
712. Place the patient upon a large
cane-bottomed chair, and tie a large blan-
604 THE FAMILY SAVE- ALL.
ket around his neck, so as to completely
envelope the chair and his body ; under-
neath the chair, place a saucer full of
alcohol (spirits of wine) and set a light to
it. The space within the blanket will soon
be filled with hot air, and a profuse per-
spiration will be produced.
A SIMPLE METHOD OF CATCHING AND
DESTKOYING FLIES.
713. Take some jars, mugs, or -tumblers,
fill them half full with soapy water ; cover
them as jam-pots are covered, with a piece
of paper, either tied down or tucked under
the rim. Let this paper be rubbed inside
with wet sugar, molasses, honey, or jam, or
any thing sweet, cut a small hole in the
centre, large enough for a fly to enter. The
flies settle on the top, attracted by the smell
of the bait ; they then crawl through the
hole, to feed upon the sweet beneath.
THE FAMILY SAVE-ALL. 605
Meanwhile the warmth of the weather
causes the soapy water to ferment, and pro-
duces a gas which overpowers the flies, and
they drop down into the vessel. Thousands
may be destroyed this way, and the traps
last a long time.
TIN<JTTJRE OF NUTMEG.
714. A very useful tincture of nutmeg,
ready for immediate use, may be made by
adding three ounces of bruised or grated
nutmeg to a quart of brandy. A smaller
quantity may be made, by observing the
same proportions. This will be a very
grateful addition to all compounds in which
nutmeg is used ; a few drops will suflice to
impart a flavor.
" The candles you sold me last were very bad,"
said Suett, to a tallow-chandler. " Indeed, sir, I
am sorr}^ for that." "Yes, sir, do you know that
they burnt to the middle, and would then biirn no
longer.''^ " You surprise me ; what, sir, did they go
out ?" " No, sir, no; they burnt shorter.^'
38
606 THE FAMILY SAYE-ALL.
TO PREVENT THE BREAKAGE OF LAMP
CHIMNEYS.
715. Every housewife who uses kero-
sene oil, knows that it affords the best and
cheapest light of all illuminating oils. But
she also knows that the constant expense
and annoyance from the breakage of lamp
chimneys, almost if not quite counterbal-
ances the advantages of its use. Put the
glass chimney in lukewarm water, heat it to
the boiling point, and boil it one hour; after
which leave it in the water till it cools.
The chimney will be less liable to crack by
sudden changes of temperature.
TO PREPARE FEATHERS FOR BEDS.
716. Feathers should be put into bags
of brown paper as soon as they are plucked ;
the ffoose feathers, which are the most
valuable, should always be kept separate
from those of the ducks or chickens; the
THE FAMILY SAVE-ALL. 607
feathers must be picked carefully that no
flesh or skin adhere to them, and the
pinions and large feathers must be stripped
from the quills, which must be kept from
the feathers. The bags must be kept hung
in a warm place. If the kitchen be lofty,
and they can be suspended from the ceiling
without inconvenience, they will soon be-
come perfectly dry there. As soon as a
sufiicient quantity of feathers have been
collected, it is the best plan to fill a pillow
with them ; the goose feathers can afterward
be transferred to a bed-tick ; the feathers of
fowls being commonly used for pillows. Old
feathers may be greatly improved by empty-
ing the tick, (which should also be washed,)
and washing them through several lathers
of strong soapsuds, rinse them well in cold
water, drain them on sieves, and spread
them to dry on the floor of an empty garret;
their drying may be accelerated by sewing
them in a coarse sheet, and putting them
into the oven on a baking day, after the
G08 THE FAMILY SAVE-ALL.
bread is drawn, and letting them remain
there till next morning, this should be
several times repeated, then put them into
basfs and beat them.
Bridget, just arrived from sweet Erin, and
snugly ensconced ; with a genteel family as maid of
all work, sat down to her first meal. Having dimin-
ished the substantials, she came to an apple-pie.
It was something entirely new to her. She viewed
it from all quarters, and examined it ver3'' minutely.
She then removed the upper-crust and commenced
eating the apple, carefull}'' scraping it from the
uuder-crust. Her mistress observed her, and said,
" Bridget, why do you eat the pie in that manner ?"
A little startled, Bridget looked up, and exclaimed.
" Does ye think I'd be ateing the boxing ?"
BEDS FOR THE POOR.
717. Beech leaves are recommended for
this purpose, as they are very elastic, and
will not harbor vermin. They should be
gathered on a dry day in the autumn, and
l)e perfectly dried.
The chafT of newly-thrashed oats also
forms wholesome and comfortable beds.
THE FAMILY SAVE-ALL. 609
A Yankee sittir/r on a A-ery hard seat in a rail-
way carriage, said, " Wal, they tell me these here
cushions air stuffed with feathers. They may have
put tlie feathers in 'em, but darn me if I donH think
t/iey^ve left the fowls in too P^
TO REMOVE THE TASTE OF NEW WOOD.
718. A ne\7 keg, cliurn, bucket, or
other wooden vessel, will generally com-
municate a disagreeable taste to any thing
that is put into it. To prevent this incon-
venience, first scald the vessel well with
boiling water, letting the water remain in
it till cold. Then dissolve some pearlash,
or soda, in luke-warm water, adding a little
bit of lime to it, and wash the inside of the
vessel well with this solution. Afterward,
scald it well with plain hot water, and rinse
it with cold before you use it.
A PARISH official, of sedate manners, fell on the
pavement, during a frost, for the sufficient reason
that he was intoxicated. Turning to the bystanders,
he asked. "Are our by-laws to be enforced or not, I
should like to know ? Why don't you spread ashes
before your houses /^^
610 THE FAMILY SAVE-ALL.
TO REMOVE GREASE SPOTS.
719. Magnesia will effectually remove
grease spots from silk on rubbing it in well ;
and after standing awhile, apply a piece of
soft brown paper to the wrong side, on
w^hich press a warm iron gently ; and what
grease is not absorbed by the paper, can be
removed by washing the spot carefully with
warm water.
Consider how few things are worthy of anger,
and thou wilt wonder that any fools should be
wroth.
TO SCOTJR BOARDS.
720. Mix lime, one part; sand, three
parts ; soft soap, two parts. Lay a little on
the boards with a scrubbing brush, and rub
thoroughly. Be careful to clean straight up
and dc.vn — not crossing from board to
board ; then dry with clean cloths, rubbing
hard up and down the same way. Floors
should not often be wetted, but very
THE FAMILY SAVE-ALL. 611
thoroughly when done ; and once a week
they may be dry-rubbed with hot sand and
a heavy brush — the right way of the boards.
TO POLISH ALABASTER ORNAMENTS.
721. First carefully clean the article
with a piece of pumice stone dipped in
water; then apply a thick paste made of
whiting, soap and milk; and when this is
perfectly done, wash the article thoroughly,
dry it with a soft cloth, and rub with a flan-
nel until the polish is produced.
Zeal without knowledge is fire without light.
TO IMITATE ALABASTER.
722. Alabaster ornaments may be
imitated by brushing over plaster of Paris
models with spermaceti, white wax, or a
mixture of the two, or by steeping the
612 THE FAMILY SAVE-ALL.
models in the warm mixture. Or instead
of this process, they may be brushed over
several times with white of egg, allowing
each coating sufficient time to dry. Only
models made of the finest plaster are suited
for these processes.
USES OF COAL ASHES.
723. They are said to prevent the
depredations of garden mice if spread over
the surface of the mould. Coal ashes are
said to accelerate the appearance of early
sown peas. Strew the surface of the ground
with coal ashes as soon as the peas are put
in the ground, and they will appear three
or four days earlier than when no ashes are
spread.
There is nothing in the universe more desirable
than a free mind. So long as a man has this, he
has that which nothing can subdne, he has tliat
which nothing can subvert, he has that which ren-
ders him a monarch, though he may lie down upon
the bare cold bosom of his mother earth.
THE FAMILY SAVE-ALL. 613
CHEAP SOAP.
724, Cut two pounds of common brown
soap into thin slices, to which add one ounce
of borax and ten quarts of water. Put the
whole over the fire, and when the soap and
borax are dissolved the soap is done. It re-
quires but little time and trouble to make
this soap, which is very valuable for wash-
ing dishes, cleaning paint, scrubbing floors,
etc. It is, moreover, very healing to the
hands. If less water is used,*the soap will
be harder.
Good temper is the philosophy of the heart — a
gem of the treasury within, whose rays are reflec-
ted on all outward objects ; a perpetual sunshine,
imparting warmth, light, and life to all within the
spheres of its influence.
TO PREVENT RUST.
725. Mix with fat oil varnish, four fifths
of well rectified spirits of turpentine. The
varnish is to be applied by means of a
614 THE FAMILY SAVE-ALL.
sponge. Articles varnislied in this man-
ner will retain their metallic brilliancy and
never contract ariy spots of rust. It may be
applied to copper, and to the preservation
of philosophical instruments, which, by
being brought into contact with water, are
liable to lose their splendor and become
tarnished.
Like his couuterpart Shakspeare, Sir Walter
Scott was much given to punning. Among a thou-
sand instances of this propensity in the latter, we
record one. A friend borrowing a book one day,
Sir Walter put it into his hands with these words :
" Xow, I consider it necessary to remind you, that
this volume should be soon returned ; for, trust me,
I find that although many of my friends are bad
arithmeticians, almost all of them are good book-
keeijera.^^
TO REMOVE SCORCH MARKS.
726. If linen has been scorched and the
mark has not penetrated entirely through
BO as to damage the texture, it may be re-
moved by the following process: peel and
THE FAMILY SAVE-ALL. 615
slice two onions, and extract the juice by
squeezing or pounding. Then cut up half
an ounce of white soap, add two ounces of
fuller's earth, and mix them with the onion
juice and half a pint of vinegar. Boil this
composition well ; then spread it, when cool,
over the scorched part of the linen, and let
it dry on. Afterward, wash out the linen,
and the mark will be found to have been
removed.
The reason why policemen are never run over is,
they are never in the way.
SAVING OF FUEL.
727. The grate or cavity for the recep-
tion of coal, should never be filled more
than three parts full at one time. The fuel
ignites more thoroughly, and a greater
amount of heat is thrown out by a given
amount of coal.
616 THE FAMILY SAVE-ALL.
" The fire is going out, Miss Filkins." " I know-
it, Mr. Green; and if 3^011 would act wisely, j^ou
would follow its example." It is unnecessary to
add, that Greeu never came to see that young lady
again.
TO WASH BLOND LACE.
728. The French blond lace may be
washed by sewing it round a bottle, as in
the direction for thread lace on page 618.
Then place the bottle upright in a strong
lather of white soap and clear soft water.
Set it in the sun, and rub the lace gently
with your hands. Repeat the process every
day for a week, keeping it in the sun, and
rubbing the lace gently every time the
lather is renewed. Then unfold the lace
from the bottle, and pin it on a large pillow
or cushion tightly, using a separate pin for
every scallop, and placing it very straight
and even. Let it dry perfectly on the
pillow; then unpin and take it off; but
do not starch, iron, or press it; fold it
loosely and put it by.
THE FAMILY SAVE-ALL. 617
How many a man by throwing himself to the
ground in despair, destroys forever a tliousand
th^wers of hope that were ready to spring up along
his pathway.
TO TAKE OUT MILDEW FROM LINEN, No. 1.
729. Two tablespoonfuls of soft soap
and the juice of a lemon. Lay it on the
spots with a brush, on both sides of the
linen. Let it lie a day or two till the stains
disappear.
The Prince op Gentlemen, — " Here, you bog-
trotter," said a coxcomb, with a patronizing air,
"come and tell me the greatest lie you can, and J '11
treat you to a jug of whisky punch." "On my
word," answered Barney, " yer honor's a gintleman !"
TO TAKE OUT MILDEW PROM LINEN, No. 2.
730. Take soap and rub it well ; then
scrape some fine chalk, and rub that also in
the linen ; lay it on the gra«s ; as it dries,
wet it a little, and it will come out at
once.
618 THE FAMILY S A YE- ALL.
Men often talk of the hnTnbleness of their origin
when they are really ashamed of it, though vain of
the talent that enabled them to emerge from it.
TO WASH THREAD LACE.
731. Having ripped the lace from the
article to which it was attached, and care-
fully picked out the loose bits of thread, roll
the lace very smoothly and securely round
a clean black bottle, which has been covered
with new white linen, sewed on tightly.
Tack each end of the lace with a needle and
thread, to keep it smooth ; and in wrapping
it round the bottle, take care not to crumple
or fold in any of the scollops or pearlings.
Pour into a saucer a very little of the best
sweet oil, and, dipping in your finger, touch
it lightly on the lace while proceeding to
wind it on the bottle — too much oil will
make it greasy. Have ready a wash kettle,
a strong, cold lather made of very clear
water, and white Castile soap. Having
THE FAMILY SAYE-ALL. 619
filled the bottle with cold water to keep it
from bursting, set it upright in the suds,
and tie a string round the neck, securing it
to the ears or handle of the kettle, to pre-
vent its knocking about and breaking while
over the fire. Let it boil in the suds for an
hour or more, or till the lace is clean and
white all through. Then take it out, drain
off the suds, and set the bottle in the sun,
for the lace to dry on it. When it is quite
dry, remove the lace from the bottle, and
roll it round a wide ribbon block, if vou
have one ; otherwise, lay it in long folds,
place it within a sheet of smooth white
paper, and press it in a large book for a day
or two. By this simple process, in which
there is neither rinsing, starching, nor iron-
ing, the lace will acquire the same consis-
tence, transparency, and tint that it had
when new, and the scollops at the edge will
come out perfectly even. We can safely
recommend this as the best possible method
of doing up thread lace, and as the only one
620 THE FAMILY SAVE-ALL.
which gives it a truly new appearance. It
is well not to put the oil on the lace till you
have the soapsuds ready in the kettle, so
that the bottle may go in immediately ; as
if allowed to stand, much of the oil will run
down and drip off.
TO CLEAN WHITE FEATHERS.
732. Draw the feathers gently through
a warm soap lather several times, then pass
them through tepid, and finally through cold
water, to rinse them. Then hold them a
short distance from the fire, and curl the
separate parts of the feather as it dries by
holding a steel knitting pin in the hand,
and drawing each portion of the feather
briskly between the pin and the thumb.
The purest, coldest maxims are poured down on
us from pulpits, and authors, like flakes of snow;
luit fiist as they fall tliey do not prevent the volcano
of our passions from burning.
THE FAMILY SAVE-ALL. 621
TO TAKE OUT WAX.
733. Hold a very hot iron near, but
not on, the spot, till the wax melts. Then
scrape it off. Lay a clean blotting paper
over the place, and press it with a cooler
iron till the wax has disappeared.
TO SELECT FLOOR OIL CLOTHS.
734. The best floor cloths are those
painted on fine cloth, which should be well
covered with color. If the figures rise much
above the ground, they soon wear off. The
durability of the cloth will depend much on
the time the paint has been allowed to dry,
as well as on the quality of the colors used.
If the paint has not become sufficiently
hardened, a very little use will deface the
cloth. Old carpets answer very well for
common floor cloths, if they are painted
well and seasoned some months before they
are laid down.
39
622 THE FAMILY SAYE-ALL.
TO CURL FEATHERS.
735. Heat them gently before the fire ;
then with the back of a knife applied to the
feather, they will curl well and quickly.
White feathers may be perfectly cleaned by
washing in soft water with white soap and
a squeeze of blue ; beat them against clean
white paper, shake gently for a few minutes
before the fire, then dry them in the air,
and afterward curl them. Or, hold the
feathers before a bright fire, and draw the
back of a knife along the back of the feathers
and they will curl again.
Clever Stupidity. — " James, my son, take this
letter to the Post Office, and pay the postage.'' The
boy returned highly elated, and said : " Father, I
seed a lot of men putting letters in a little place, and
when no one was looking, I slipped yours in for
nothing."
FOR TOOTHACHE.
736. Take of choloform, spirits of cam-
phor, and laudanum, each one drachm.
Apply on a little cotton wool.
THE FAMILY SAVE-ALL. i523
TO OBLITERATE WRITING.
737. Recently written matter may be
completely removed by oxymuriatic acid
(concentrated and in solution). Wash the
written paper repeatedly with acid, and
afterward wash it with lime water, to neu-
tralize any acid which may be left. The
writing will be thus removed. If the writing
is old, the preceding process will not be suf-
ficiently efficacious, owing to the change
which the ink has undergone. In such a
case, the writing must be washed with sul-
phate of ammonia, before the oxymuriatic
acid is applied. It may then be washed
with a hair pencil.
A YOUNG divine, who was much given to enthusi-
astic cant, one cla}^ said to Dr. Lajiihorpe, " Do you
suppose that j^ou have any real religion ?" " None
to speak of " was the excellent reply.
TO KEEP SILK.
738. Silk articles should not be kept
folded in white paper, as the chloride of lime
624 THE FAMILY SAVE-ALL.
used in bleaching the paper will probably
impair the color of the silk. Brown paper
is better ; the yellowish smooth India paper
is best of all.
TO RAISE THE CRUSH PILE OE VELVET.
739. Hold the wrong side of the velvet
over boiling water, and the pile of velvet
will be gradually raised.
CEMENT FOR BOTTLE CORKS.
740. Melt yellow wax with an equal
quantity of resin, or of common turpentine
resin, to which add, when thoroughly
mixed, one part of Venetian red, well
dried. While warm, dip the neck of the
bottle in so as to cover the cork and edge
of the bottle with the wax.
THE FAMILY SAVE-ALL. 625
TO DRIVE AWAY MTJSaUITOES.
741. A camphor bag hung up in an
open casement will prove an effectual bar-
rier to their entrance. Camphorated spirits
applied as perfume to the face and hands
will 23rove an effectual preventive ; but
when bitten by them, aromatic vinegar is
the best antidote.
TO IMPROVE GILDING.
742. Mix a gill of water with two
ounces of purified nitre, one ounce of alum,
and one ounce of common salt. Lay this
over gilt articles with a brush, and their
color will be much improved.
CHEAP SIMPLE CERATE.
743. Four parts lard, two parts white
wax, and two parts spermaceti.
626 THE FAMILY SAVE-ALL.
TO KEEP BREAD.
744. When bread is perfectly cold it
should be laid into a large covered earthen
pan ; this should be kept free from crumbs,
frequently scalded, and then wiped dry for
use. Loaves which have been cut should
have a small pan appropriated to them, and
this also should have the loose crumbs
wiped from it daily. The bread pans, in-
stead of standing on the floor, should be
placed upon a proper stand or frame made
for the purpose, by means of two flat wedges
of wood, so as to allow a current of air to
pass under them.
As the whirlwind in its fuiy teareth up trees and
deformeth the face of nature ; or as an earthquake
in its convulsions overturneth whole cities, so the
rage of an angry man throweth mischief around
him ; danger and destruction wait on his hand.
USE OF SOOT.
745. Peas may be preserved from
destruction by mice by sowing soot with
THE FAMILY SAVE-ALL. 627
tl^m ; and when the peas come up, if soot
be sprinkled over them while they are
damp, birds will not touch them. Soot is
also invaluable for carnations and tulips in
any ground where wire-worms abound. It
is not only a destroyer of insects, but a rich
manure.
A chimney-sweeper's boy went into a baker's
shop for a two penny loaf, and conceiving it to be
diminutive in size, remarked to the baker that he
did not believe it was weight. " Never mind that,"
said the man of dough, "you will have the less to
carry." " True," replied the lad, and throwing two
cents on the counter, left the shop. The baker
called after him, saying that he had not left money
enough. "Never mind that," said young Sooty,
"you will have the less to count."
TO OBTAIN HERBS OF THE FINEST FLAVOR.
746. When herbs are to be kept for
flavoring dishes, it is obviously of the first
importance that they should be gathered
at the right time and dried in the best
manner.
Herbs should be gathered just before
628 THE FAMILY SAVE-ALL.
they begin to flower, on a dry day, before
the sun has been long upon them. When
intended for preservation they should be
cleaned from dirt and dust, and dried
gradually in a cool oven. The leaves
should then be picked off, pounded in a
mortar, passed through a hair sieve, and
the powders be preserved separately in well-
stopped bottles.
The newspapers are full of advertisements of
plain cooks. Pretty cooks have no occasion to
advertise.
TO REMOVE GLASS STOPPERS.
747. When the stopper of a glass
decanter is too tight, a cloth wet with hot
water, and applied to the neck, will cause
the glass to expand, and the stojDper may
be removed. In a phial the warmth of
the finger may be sufficient.
Nothing can be more touching than to behold a
soft and tender woman, who had been all weakness
THE FAMILY SAVE-ALL. 629
and dependence while treading the prosperous paths
of life, suddenly rising in mental force to be the
comforter and supporter of her husband under mis-
fortunes. As the vine which has long twined its
graceful foliage about the oak, and been lifted by it
into sunshine, will when the hardy tree is rifted by
the thunder-bolts, cling round it with its caressing
tendrils, and bind up its shattered boughs, so woman,
who is the dependent and ornament of man in his
happier hours, should be his stay and solace when
smitten with sudden calamity.
TO RESTORE BLACK CRAPE.
748. Make scalding hot skim-milk and
water, with a small piece of glue in it.
Immerse faded and rusty black crape in
this for a few minutes; then take it out.
clasp it in the hands and pull it dry, and
it will look equal to new.
RED, WHITE, OR BLACK VARNISH FOR
BASKETS.
749. Pulverize either red, white, or
black sealing wax, sift it, put it in a phial
630 THE FAMILY SAVE-ALL.
with enough spirits of wine to just cover
it. Stand it in a very warm place for a
couple of days, when it will be ready for
use.
*'When thou seest the naked wanderer of the
street, shivering with cold, and destitute of habita-
tion, let bouut}^ open thine heart, let the wings of
charity shelter him from death, and thine own soul
may live."
MEANS OF DOUBLING A CROP OF POTATOES
WITHOUT INCREASED EXPENDITURE.
750. A double crop of potatoes may
be obtained by pursuing the following
course : when the potatoes have come to
maturity, take off the loose earth carefully
without disturbing the old stem ; pick away
the tubers that are fit for immediate use ;
be careful not to disturb the main stalk,
then cover over the small ones that are left,
and add a little more earth. In about two
months after, the latter crop will be more
productive than the first.
THE FAMILY SAVE-ALL. 631
"Papa, T planted some potatoes in our garden,"
said one of the smart lads of this generation, " and
what do you think came up ?" *' Why, potatoes, of
course." " No, indeed, there came up a drove of
hogs and eat them all /"
THE ECONOMY OF DRIPPING-MEANS OF
SAVING THE CONSUMPTION OF BUTTER.
751. Well clarified dripping, when
fresh and sweet, will baste every thing as
well as butter, and should supply the place
of butter for common pies, etc., for which
it is equal to lard, especially if the clarify-
ing be repeated twice over. If kept in a
cool place, it may be preserved a fortnight
in summer, and longer in winter.
To clarify dripping, put it into a clean
saucepan, over a stove or slow fire; as soon
as a scum forms, skim it well, let it boil,
let it stand till it is a little cooled, then
pour it through a sieve into a pan.
After frying, let the spare dripping stand
a few minutes to settle, and then pour it
632 THE FAMILY SAVE-ALL.
through a sieve into a clean basin or stone
pan, and it will do a second and a third
time as well as it did the first ; but the fat
in which fish has been fried, must not be
used for any other purpose than frying
other fish.
"Why is hot bread like a caterpillar ? Because it
is the grub that makes the butter Jiy ?
TO PREVENT MOTH.
752. The cuttings of Russia leather
placed with furs, blankets, cloth, etc., will
efiectually prevent moth. Camphor is also
a good thing. The article must be kept in
a dry place, and free from dust.
TO KILL MOTHS IN CARPETS.
753. Wring a coarse cloth out of clean
water, spread it smoothly on the part of the
carpet where moths are suspected to be;
THE FAMILY SAVE-ALL. 633
with a hot iron send the steam from the
wet cloth into the carpet. This process
will not injure the pile of the carpet, if the
iron is not pressed on too heavily. It is
necessary to destroy the moth as well as
the eggs.
LiaUID GLUE.
754. Take a wide-mouthed bottle, and
dissolve in it eight ounces of the best glue
in half a pint of water, by setting it in a
vessel of water, and heating until dissolved.
Then add, slowly, two and a half ounces of
strong aqua fortis (nitric acid), stirring all
the while. Keep it well corked, and it will
be ready for use at any moment. This
preparation does not gelatinize, nor undergo
putrefaction nor fermentation. It is appli-
cable for many domestic uses, such as
mending china, repairing cabinet work, etc.
Recently, a clergyman, while announcing from
his pulpit an appointment for the ladies of his con-
634 THE FAMILY SAVE-ALL.
gregation to meet at the Orphan's Asylum, on a
beneficiary visit to the institution, closed the an-
nouncement with the following words : " The ladies
will take with them their own refreshments, so as
not to eat up the orphans."
WATERPROOF LEATHER BOOTS THAT WILL
RESIST THE SEVEREST WEATHER.
755. Take half a pint of linseed oil,
and half a pint of neat's foot oil, and boil
them together. Have the boots dry, and
free from dirt, rub them well with this
mixture before the fire, until completely
saturated; set them by for two or three
days after oiling the first time; and after
using, wash them clean from dirt, and oil
when dry; or upon the feet, before going
out. The soles of dress boots may be made
impervious to wet or snow, by the same
mixture.
The Rev. Dr. M was reputed for the suavity
of his manners and his especial politeness toward
the fair sex. Handing a dish of honey to a lady,
at a party at his house, he said in his wonted man-
ner, " Do take a little honey, Miss ; 'tis so
sweet, so like yourself" A Mr. Muddle, handing
THE FAMILY SAYE-ALL. 635
the butter dish to the host, exclaimed, " Do take a
little butter, doctor ; 'tis so like yourself."
YEAST CAKES, OR PRESERVED YEAST.
756. Put a large handful of hops into
two quarts of boiling water. Boil three
large potatoes until they are tender. Mash
them and add to them two pounds of flour.
Pour the boiling hop water over the flour
through a sieve or colander, and beat it
until it is quite smooth. While it is warm,
add two tablespoonfuls of salt, and half a
teacupful of sugar. Before it is quite cold,
stir in a pint or more of good yeast. After
the yeast has become quite light, stir in as
much Indian meal as it will take, roll it
out in cakes, and place them on a cloth in
a dry place, taking care to turn them every
day. At the end of a week or ten days
they may be put into a bag, and should be
kept in a dry place. When used, take one
of these cakes, soak it in some milk-warm
636 THE FAMILY S AYE-ALL.
water, mash it up smoothj and use it as any
other kind of yeast.
" William," said a teacher to one of his pupils,
"can you tell me why the sun rises in the east?"
" Don't know, sir," replied William, " 'cept it be
that east makes every thing rise."
DEAFNESS IN OLD PERSONS.
757. This is usually acconipanied with
confused sounds, and noises of various
kinds in the inside of the ear itself. In
such cases, insert a piece of cotton wool,
on which a very little oil of cloves or cin-
namon has been dropped, or which has
been dipped in equal parts of aromatic spirit
of ammonia and tincture of lavender. The
ear trumpet ought likewise to be occasion-
ally used.
How lamentable that we should go through the
world so misunderstanding one another ; letting
slip golden opportunities for glimpses into men's
better nature, which might have knit our hearts to
theirs for ever in a brotherhood of love, and drawn
the veil of charity over faults which, in our blind-
ness, seemed to us without a virtue to balance them.
THE FAMILY SAVE-ALL. 637
Angels turn sorrowing away from this sour blind-
ness of ours, and fiends laugh over the final fall of
despair which our helping hand might at such mo-
ments have averted. Well for us all ; it is that he
who is himself without sin, more merciful than man,
sees gathering tears in eyes that we deem hard and
dry.
ALUM CURD.
758. Put the white of an egg in a plate,
and with a lump of alum rub the egg until
a thick curd is formed ; the curd is some-
times used as a poultice for an inflammation
of the eyes.
An old bachelor says that he is delighted at
having been called " honey" by the girl he loves,
because she saluted him at their last meeting as old
*' Bees-wax I"
THE POTATO REMEDY FOR RHEUMATISM.
759. It is asserted by some, that a raw
potato, carried habitually in the pocket, is
an effectual preventive of rheumatism.
40
638 THE FAMILY SAVE-ALL.
TO AVOID CHILBLAINS.
760. Commence early, before frost sets
in, to rub the feet and hands with opodeldoc
(soap liniment) ; this should be done night
and morning ; keep the feet and hands par-
ticularly dry, using abundant friction after
washing, and take plenty of exercise to pro-
mote circulation. It is the want of the lat-
ter, as much as any other cause, which
induces chilblains. Never approach the
fire immediately after coming in-doors from
the frosty air. A skipping-rope affords
admirable house exercise for children, and
will effectually keep away chilblains, as
well as many other complaints, if made
timely use of.
More ways than one. — A naughty little boy,
only six years of age, was in the habit of asking
money from all the gentlemen who came to see his
father. The latter, in indignation, made him pro-
mise, under pain of punishment, not to ask any
more of any one. The next day came his father's
partner ; and the boy, in order not to break the
promise, said to him, '* Do you know any one who
would lend me a half-penny without ever requiring
it back asain?"
THE FAMILY SAVE- ALL. 639
TO DESTROY VERMIN.
761. Small vermin of all kinds may be
killed and effectually cleared out of their
favorite resorts by the free use of burning
fluid. Caution, however, must be used in
its application to woodwork, as it injures
paint.
Bemus asked Jemima, a few days since, if she
had seen her vegetable friend? "My vegetable
friend I who's that V " Wh}^ the young man I met
with you yesterday ! who has carrotiy hair, reddish
whiskers, a turn-up nose, and is full of capers."
RED WASH FOR BRICK PAVEMENT.
762. Dissolve an ounce of glue, and
to this add half a pound of Venetian red,
one pound of Spanish brown, and sufficient
hot water to make a thin wash.
TO PREVENT LAMP SMOKE.
763. Lay the lamp-wicks in vinegar for
an hour, dry them well before they are used.
640 THE FAmLY SAVE-ALL.
A Cuban plij^sician having been robl3ecl to a se-
rious extent in his tobacco-works, discovered the
thief by the following ingenious artifice. Having
called his negro slaves together, he addressed them
thus : — " My friends, the Great Spirit appeared to
me during the night, and told me that the person
who stole my money should, at this instant — this
very instant — have a parrot's feather at the point of
his nose." On this announcement, the thief, anx-
ious to find out if his guilt had declared itself, put
his finger to his nose. " Man," cried the master
instantly, " 'tis thou who hast robbed me. The
Great Spirit has just told me so."
TO DESTROY EATS AND MICE.
764. Mix some ground pLaster of Paris
with brown sugar and Indian meal. Set
it about on old plates, and leave beside
each plate, a saucer or pan of wate^. When
the rats have eaten the mixture they will
drink the water and die. To attract them
toward it, you may sprinkle on the edges
of the plates a little of the oil of rhodium.
Another method of getting rid of rats is,
to strew pounded potash in their holes.
The potash gets into their coats, and
THE FAMILY SAVE-ALL. 641
irritates their skin, and the rats desert the
place.
To prevent rats dying in their holes and
becoming offensive, poison them by mixing
half a pound of Carbonate of Barytes with a
quarter of a pound of lard. It produces
great thirst, the rats leave their holes to
drink, and are unable to return.
TO EXTINGUISH FIRE IN A CHIMNEY
765. Shut the doors and windows and
throw some powdered brimstone on the fire,
and stop up the front of the chimney to pre-
vent the fumes from entering the room.
The vapor of the brimstone ascending the
chimney will effectually extinguish the
flame. If brimstone is not at hand, throw
some salt on the fire.
TO COOL A ROOM.
766. The simplest and cheapest way to
cool a room is to wet a cloth of any size,
G42 THE FAMILY SAVE-ALL.
the larger the better, and suspend it in the
place you want cooled. Let the room be
well ventilated, and the temperature will
sink from ten to twenty degrees in less than
an hour. This is the plan adopted by many
eastern nations.
TINCTURE FROM SCRAPS OF LEMON-PEEL.
767. Fill a wdde-mouthed pint bottle
half full of brandy, or proof spirits, and
whenever you have bits of waste lemon
rind, pare the yellow part very thin, and
drop it into the brandy. This will strongly
impregnate the spirit with essence of lemon,
and form an excellent flavoring for tarts,
custards, etc.
In a party of ladies, on its being reported that a
Captain Silk had arrived in town, they exclaimed,
with one exception, " What a name for a soldier 1"
"The fittest name in the world for a Captain," re-
joined the witty one; ''for silk can never be
wor6tedy
THE FAMILY SAVE-ALL. 643
A NIGHT-CAP MADE IN A MOMENT.
768. Take your pocket-handkerchief,
and laying it out the full square, double
down one third over the other part. Then
raise the whole, and turn it over, so that
the third folded down shall lie underneath.
Then take hold of one of the folded corners,
and draw its point toward the centre ; then
do the same with the other, as in making a
cocked hat, or a boat of paper. Then take
hold of the two remaining corners, and
twisting the hem of the handkerchief, con-
tinue to roll it until it meets the doubled
corners brought to the centre and catches
them up a little. Lift the whole and you
will see the form of a cap, which, when
applied to the head, will cover the head and
ears, and being tied under the chin, will not
come off. Very little practice will enable a
person to regulate the size of the folds, so as
to suit the head.
A VENERABLE lady of a celebrated physician, one
day casting her eye out of the window, observed
her husband in the funeral procession of one of his
644 THE FAMILY SAVE-ALL.
patients, at which she exclaimed : " I do wish my
husband would keep away from such processions ;
it appears too much like a tailor carrying home his
work.^^
RED CEMENT.
769. The red cement used for uniting
glass to metals, is made by melting ^yq
parts of black resin and one part of yellow
wax ; when entirely melted, stir in gradually,
one part of red ochre, or Venetian red in fine
powder, and previously well dried. This
cement should be melted before it is used,
and it adheres better if the objects to which
it is applied are warmed.
He that is angry without a cause,
Must get pleased without amends.
DR. JOHNSON'S RECEIPT FOR RHEUMATISM.
770. Take of flowers of sulphur, flour
of mustard, each half an ounce j honey or
THE FAMILY SAVE-ALL. 645
molasses, a sufficient quantity to form an
electuary. The size of a nutmeg to be taken
several times a day, drinking after it a
quarter of a pint of the decoction of lovage
root.
The quantity of water consumed daily in London
is equal to the contents of a lake fifty acres in ex-
tent, and of a mean depth of three feet. This
quantity is by no means proportionate to the great
and growing wants of the population. According
to the last returns, there were seventy thousand
houses without any supply whatever.
ACORN TREES.
771. Very pretty ornaments for the
parlor may be produced by setting acorns
to germinate in hyacinth glasses, and
placing them over the mantel-piece. Half
fill with rain water, a white glass, one of
those usually employed for bulbous roots.
Take a ripe acorn, which has been for a day
or two steeped in rain water, or in damp
moss or mould ; with the aid of a piece of
646 THE FAMILY SAYE-ALL.
cork or cardboard suspend the acorn about
a quarter of an inch above the water. Let
the cork or cardboard fit the mouth of the
glass tightly, so as to exclude the air. In a
few weeks the acorns will begin to grow,
and the interesting process of the germina-
tion of one of our noblest trees may be
watched from time to time. When the
leaves reach the cork another arrangement
must be adopted ; the acorn must be raised,
the leaves be pushed through the cork or
cardboard, leaving the young plant suspen-
ded. Should the water become green or
turbid, it must be changed ; and if any
fungi appear upon the acorn, they must be
carefully brushed or wiped away. The oak
plants thus produced will, with attention,
flourish for two or three years — the most
important points for their preservation being
the changing of the water, and the cleans-
ing of the roots when fungous plants appear.
When the acorns are first put to grow,
nothing must be done to them except re-
THE FAMILY SAVE- ALL. 647
moving the cup -, the shell of the acorn must
be uninjured.
Sir Thomas Overbury says that the man who has
nothing to boast of but his illustrious ancestors,
is like a poto^o— the only good thing belonging to
him is under ground.
TO PREVENT INSECTS CLIMBING UP FRUIT
TREES.
772. Let a piece of India rubber be
burnt over a gallipot, into which it will
gradually drop, in the condition of a thick
viscid juice, which state it will retain for
any length of time. Having melted the
India rubber, let a piece of cord, or worsted
be smeared with it, and then tied several
times round the trunk of the tree. The
melted substance is so very sticky, that the
insects will be " prevented, and generally
captured in their attempts to pass over it.
A SCIENTIFIC j^outh has discovered the cause of
the potato disease. He ascribes it to the rot-tator-y
movement I
648 THE FAMILY SAVE-ALL.
COAL ASHES USEFUL FOR MAKING GARDEN
WALKS.
773. To three bushels of coal ashes, not
sifted very fine, add one bushel of very fine
gravel. Add water to these, and mix them
until they become about as soft as mortar.
Spread over the walks, the surface of which
should previously be slightly broken and
raked smooth. Make the mortar-like mix-
ture smooth and even by spreading it with
a piece of board. It will become hard in
a few days.
There are a good many people in the world who
spend half their time in thinking what they would
do if they were rich, and the other half in conjec-
turing what they 6hall do as they are not.
PEA VINES A WINTER ORNAMENT.
774. Fill a wide-mouthed glass jar
with water, and cover it over with a piece
of " foundation," (the ladies will understand
this,) cover that over with a layer of peas,
THE FAMILY SAYE-ALL. 649
pressing it down so that the peas will lie in
the water ; they will then swell and sprout,
the roots growing down into the water,
their fine fibres presenting a beautiful ap-
pearance ; set this in a window, and vines
will grow up which can be conducted to
any height.
HOW TO GROW LARGE POTATOES.
775. To improve the size of potatoes,
whether planted with small or large, whole
or even-cut tubers, when the plants are
only a few inches high, let the shoots be
reduced by pulling them up to one, two, or
at most, three of the strongest. The tubers
will consequently be fewer, and very much
larger, also, in measure, nearly all fit for the
table or the market. Growers may assure
themselves of the efiicacy of this method,
by first experimenting upon a few rows.
The following is a copy of an excuse recently
650 THE FAMILY SAVE-ALL.
handed in to a schoolmaster for the non-attendance
of one of his scholars: '* Cepatomtogoatatiiring." —
Kept at home to go a-taturing !
REMEDY FOR FROZEN POTATOES.
776. In the time of frosts, potatoes
that have been affected thereby, should be
laid in a perfectly dark place for some days
after the thaw has commenced. If thawed
in open day, they rot ; but if in darkness,
they do not rot ; and they lose very little
of their natural properties.
POTATOES SLIGHTLY DISEASED PRESERVED
BY PEAT CHARCOAL.
777. When potatoes are slightly dis-
eased, sprinkling peat charcoal among them,
instantly stays the rot, takes away the bad
smell, and renders them sweet and whole-
some food. Potatoes may be kept in this
way two years, and when planted the third,
they will produce a good crop. The char-
THE FAMILY SAVE- ALL. 651
coal will also prevent the sound potatoes
from being infected by the diseased ones.
The charcoal need not be lost ; it may be
mixed with other manures when the pota-
toes are removed.
TO DESTROY BUGS.
778, An effectual mode of destroying
these offensive insects is to brush over the
beds, walls, or floors infested with them,
with oil of turpentine, which is equally de-
structive to the insect and to its eggs. One
of the best remedies and preventives for
bed-bugs is to procure from a druggist an
ounce of quicksilver, and beat it in a mortar
to a strong froth, wdth the w^hites of two
eggs : or if you wish it very powerful, and
thick like an ointment, use the white of one
egg only. If liquid, spread it with the
feather of a quill : or, what is still better,
with a large old camel's hair brush, all over
the cracks and pins of the bedstead, not
652 THE FAMILY SAVE- ALL.
forgetting the under side of all the joints,
and see that it penetrates thoroughly. If
you have made an ointment of it, rub it off
with your finger. This is considered a still
better remedy than the common mercurial
ointment, but cannot always be as promptly
obtained.
In a new house, where the habits of the
family are neat, and a general attention is
paid to cleanliness throughout, there will be
little danger of bed-bugs ; but on removing
to an old house which has had various occu-
pants, these disgusting and intolerable in-
sects frequently make their appearance with
the commencement of the warm weather,
and sometimes before, from having been un-
pardonably allowed to gei possession even
of the crevices of the wood-work on the
walls; and if the chambers are papered,
they often contrive to effect a lodgment
between the edges of the paper and the
plastering. If bugs are found in the crev-
ices of an old house, their haunts should be
THE FAMILY SAVE-ALL. 653
well waslied with a strong decoction of
tobacco, boiled in water, or with a decoction
of red peppers. If these washes (which by
frequent repetition generally succeed) should
fail to destroy them, the crevices, as a last
resource, should be rubbed with quicksilver
beaten up with the white of an egg ; and
afterward filled up with putty or wadding,
or with quick-lime mixed with water.
Another mode of destroying the vermin
is, a saturated solution of alum applied hot,
with a brush, to every joint and crevice that
can possibly harbor them. Spirits of naph-
tha, also, applied in the same way, but cold,
has been found effectual.
A most effectual remedy against bugs is to
have all the bedsteads in the house taken
down, and after washing the joints with
cold water and brown soap, to have the
whole bedstead completely varnished, even
on the inside of the joint.
In very bad cases, where the whole room,
walls, floors, and ceilings, are infested, the
41
654 THE FAMH.T SAVE-ALL,
only effectual remedy is fumigation. Ke-
move every thing from the room that you
are satisfied is perfectly free from the vermin,
then close every opening, and even every
chink and crevice in the room that might
admit air ; pasting paper over the joints of
the doors, etc. Then cut up four ounces of
brimstone into an iron pan, light some slips
of linen dipped in brimstone, and place them
in the pan, leaving the room without delay,
closing the door and covering even the
key-hole. In twenty-four hours no living
creature will exist in the apartment.
RECEIPT FOR PRESERVING AND MAKING
LEATHER WATERPROOF.
779. One part tallow, one part best sperm
oil, one part tar, melt the whole and apply
to the leather; while hot, make repeated
applications until the leather is saturated.
You can apply the above in its boiling state
to leather without fear of injuring it.
INDEX
A breakfast dish from cold
roasted pork, 226.
A chartreuse of apple and
rice, 537.
A cheap method of obtaining
a constant supply
of pure vinegar,
508.
soup, 43.
summer drink, 484.
Acorn coffee, 457.
trees, 645.
A delicate dish from cold
fowl or veal, 179.
A delicious plum pudding
without eggs, 270.
A dish from cold beef and
mashed potatoes, 119.
A fricassee from fragments
of cold beef, 128.
Alabaster ornaments, to ce-
ment, No. 2, 587.
to imitate, 611.
ornaments, to mend,
58G.
ornaments, to polish,
611.
A-la-mode beef. No. 1, 100.
No. 2, 101.
fillet of veal, 155.
Albany cake, 382.
Ale posset, 457.
Alum curd, 637.
An excellent pudding of stale
bread,etc.273.
substitute for
plum pudding
at small ex-
pense, 271.
A nice breakfast luncheon, or
supper relish, from
potted cold beef,
129.
cheap dish of rice, 280.
dish from fragments
of cold fish, 81.
dish from cold beef,
with mashed pota-
toes, 123.
luncheon, or supper
cake from cold veal,
519.
and novel dish where
water-cresses are
plentiful, 256.
A very nice pudding, made
from stale
muffins, 275.
entree from cold
roasted pork,
223.
dish of mutton
and mashed po-
tatoes, 143.
dish of cold lamb
and cucumbers,
or spinach, 138.
Asparagus, 250.
(655)
G5G
INDEX.
A wash to whiten the finger
nails, 590.
A substitute for pastry for
the dyspeptic, 4S9.
Ashes, coal, useful for solid-
ifying garden walks, 648.
Arrow-root pudding.
No. 1, 294.
No. 2, 295.
jelly, 411.
Apricots in brandy, 416.
Apples with custard, 292.
Apple water, 453.
tart with quince, 261.
sauce, 440.
sauce (dried), 440.
pudding, Swiss, 287.
pudding, 286.
pot pie, 262.
miroton, 290.
jelly, 422.
French compote, 289.
dumplings. No. 1, 265.
No. 2, 266.
No. 3, 267.
Charlotte, 292.
cream, 324.
buttered, 291.
and rice a chartreuse,
537.
and bread, Russian
fashion, 289.
Amsterdam pudding, 317.
A nigh^t-cap made in a mo-
ment, 643.
A nice way to serve the re-
mains of an apple
pie, 262.
way of warming cold
plum pudding, 271.
way of serving up any
kind of cold fish with
stale bread, 78.
ragout of cold veal, 174.
ragout from cold lamb,
149.
B.
Bacon, cold, a breakfast dish,
2^.
Baked beef, and Yorkshire
pudding, 99.
fillet of veal, 153.
tomatoes. No. 1, 236.
No. 2, 240.
Bakewell pudding, 293.
Balm tea, 452.
Bandoline, No. 1, 597.
No. 2, 597.
Barley water, 453.
gruel, 457.
Batter cakes (rye), 351.
cakes, Indian and
wheat, 365.
pudding (boiled), 307.
Beans (dried), boiled, 243.
Bean soup, 156,
Beef, a fricassee from cold
fragments of, 128.
and cold potatoes, 125.
a nice breakfast lunch-
eon, or supper re-
lish, from cold pot-
ted, 129.
a-la-mode, No. 1, 100.
No. 2, 101.
baked in forms, 128.
cakes, 132.
cold, and mashed pota-
toes, 119.
cold, hashed with vine-
gar, 131.
cold, or mutton, with
poached eggs, 120.
cold, re-cooked, 126.
cold, rissoles, 123.
cold, sirloiu, method of
dressing, 124.
cold, with potatoes, 118.
corned. No. 1, 102.
No. 2, 103.
economical, stew, 121.
INDEX.
657
Beef, French, stew, No. 1,110.
No. 2, 111.
hashed, a la Fran9aise,
117.
kidney, fried, 112.
like game, 105.
lunch from cold roast.
122.
minced, 120.
patties, 113.
pie, made of cold roast,
130.
roast ribs, or sirloin, 97.
roasted, method of re-
dressing, 142.
soup, 41.
tea, 453.
steak, fried with wine,
109.
fried, 109.
Italian 10(j.
stewed, 106.
with cucumbers,
112.
with oysters, 107
potatoes, 108
Beef's heart, broiled 115.
soup, 45.
stuffed, 104.
tongue, roasted, 104.
underdone, served as
steaks, 114.
Beer, 46b".
ginger, 463.
(ginger, best), 499.
spruce, 498.
to make cottage, 496.
Beets, pickled, 447.
Best way of cooking veni-
son, 206.
Beverage from cherries, 520.
Beds for the poor, 608.
to prepare feathers for,
606.
Biscuits, cinnamon 396.
lunch, 397.
Biscuit, Maryland, 357.
milk, 358.
Naples, 394.
soda, 373.
tea, 361.
travelers, 395.
wine, 396.
Boards to scour, 610.
Boiled custard, (old fashion-
ed), 320.
dried beans, 243.
ham, 221.
Boiled herrings, 73.
leg of lamb, 146.
meats, 96.
mutton, curried, 137.
potatoes, 229.
rice, 277.
shad, 68.
rock, 71.
sweet-breads, 164.
tripe, 487.
Boned turkey, (imitation,)
196.
Bones, use of, in cooking,
506.
Boots, to make waterproof,
634.
Bouillon, No. 1, 39.
No. 2, 40.
Bouquet de la Reine, 600.
Blackberry cordial, 475.
Black cap pudding, 309.
Blanc mange, 334.
Dutch, 335.
a-la-Fran9aise,
333.
of isinglass,
456.
Brains, fried (calves), 169.
Brandied apricots, 416.
Brandy peaches, 415.
Brass kettle, to clean, 560.
to clean. No. 1, 557.
No. 2, 558.
No. 3, 559.
65.8
INDEX.
Bread and apples, Russian
fashion, 289.
cakes, 350.
corn, No. 1, 532.
No. 2, 368.
No. 3, 368.
fritters, 534.
Indian, 369.
jelly, 520.
milk, 532.
mush, 532.
New England brown,
530.
nuts, or pulled, 356.
patties, of fried, 492.
pudding, 274.
pudding, French, 274.
pudding from frag-
ments, 276.
pudding for infants,
458.
soda, 531.
to keep, 626.
uses of stale, 526.
uses of stale, (No. 2),
527.
uses of stale, (No. 3),
527.
wheat and Indian, 369.
Breakfast cakes, 352.
Indian meal,
366.
dish from cold
bacon, 224.
dish of cold meat,
460.
rolls, 353.
rolls, English, 354.
rolls, New York,
354.
Breast of veal in hodge-podge,
151.
Breast of veal stewed white,
150.
Broiled beefs heart, 115.
cold chicken, 182.
Broiled chickens, 176.
pigeons, 195.
shad, 66.
Britannia metal, to clean, 561.
Bugs, to destroy, 651.
Buckwheat cakes without
yeast, 349.
cakes made in
five minutes,
350.
Buns, Spanish, 400.
Scotch spiced, 402.
Burnt cream, 323.
Buttered apples, 291.
eggs, 466.
Butter, melted, 467.
to freshen salt, 468.
to color, 491.
Buttermilk cakes, English,
360.
pudding, 296.
short cake, 356.
Buzbv cake, 387.
Cake, Albany, 382.
Cakes, bread, 350.
breakfast, 352.
breakfast, Indian
meal, 366.
buckwheat, made in
five minutes, 350.
buckwheat, without
yeast, 349.
buttermilk, English,
360.
Cake, buzby, 387.
cocoanut, 387.
composition, 375.
Cakes, corn griddle, 364.
corn, 367.
Cake, cream, 379,
cup. No. 1, 389.
No. 2, 389.
INDEX.
659
Cake, emperor's, 379.
family, 389.
federal, 382.
Cakes, flannel, Wharton, 348.
flannel, 346.
flannel, 348.
Cake, French, 383.
German, 384.
ginger, soft, 39 2>.
gold, 388.
Cakes, griddle, 348*
Cake, hoe, 370.
Cakes, Indian and wheat
batter, 365.
Jenny Lind, 406.
Cake, Johnny, 371.
lady, 374.
loaf, 407.
luncheon, 400.
Cakes made of cold meat or
poultry, 530.
made from cold cod
fish, 79.
Oswego, 380.
Cake, parrish, 386.
poor man's pound,
403.
plum common, 406.
railroad, 404.
Cakes, rice batter, 346.
rye, 351.
rye batter, 351.
Cake, Scotch, 385.
silver, 388.
Cakes, small pound, 371.
Cake, sponge, 376.
sponge, cheap, 377.
sugar, No. 1, 393.
No. 2, 394.
temperance, 381.
Washington, 378.
Calves' brains fried, 169.
feet for jellies, 410.
feet jelly, 420.
pudding, 315.
soup, 47.
Calves' head stewed with oys-
ter sauce, 160.
liver broiled, 169.
Cabbage, red, to pickle, 431.
Candlesticks, to clean, 562.
Candy, molasses, 493.
Carrots, to prepare, so as to
retain flavor, 246.
a-la-Fran^aise, 245.
Caramels, 529.
Cat-fish, 64.
Catsup, tomato, No. 1, 433»
No. 2, 434.
Castor-oil cream for the hair,
594.
Cauliflowers, to pickle, 445.
Cement for alabaster orna-
ments, No. 2, 587.
for bottle corks, 624.
for broken glass or
china, No. 1, 581.
for broken china,
No. 2, 581.
No. 3, 582.
for mending stone,
584.
for leather, 586.
mastic, 584.
red, 644.
Celery dressed as slaw, 458.
essence of, 491.
for flavoring, 490.
sauce, 241.
stew'd with lamb, 242.
Chapped hands, a cheap lo-
tion, 587.
hands, an ointment
for, 589.
hands, a paste for,
588.
Charlotte, peach, 304.
apple, 292.
Cheap crust for dumplings,
264.
lotion for chapped
hands, 587.
660
INDEX.
Cheap soap, 613.
Cheese, hog's head, 219.
sandwiches, 503.
souffle, 460.
toasted. No. 1, 473.
No. 2, 494.
Cherries, beverage from, 520.
pickled, 443.
Cherry bounce, 500.
ice, 464.
Cheshire pudding, 297.
Chicken, an entree from
cold, 184.
a nice pie, with
ham, 521.
broiled, 176.
(cold) broiled, 182.
cold, nice scallops,
183.
cold, croquettes,
196.
curry, 524.
Chickens, fried, 177.
Chicken, fricassee, from cold
boiled, 181.
jelly, 462.
pot pie, 177.
patties from cold,
180.
Chilblains, to avoid, 638.
China, cement for broken.
No. 1, 581.
No. 2, 581.
No. 3, 582.
Chocolate cream, 328.
Chow chow, 431.
Christmas jumbles, 398.
Cinnamon biscuits, 396.
Clam soup. No. 1, 53.
No. 2, 54.
Codfish, cakes made from,
79.
salted, 80.
Coffee, 476.
of acorns, 457.
to roast, 525.
Cold beef, a nice dish with
mashed pota-
toes, 123.
hashed with vine-
gar, 131.
or mutton with
poached eggs,
120.
with potatoes,
118.
boiled rock fish, 72.
breast of mutton or
veal, 141.
fish^ a nice dish made
from fragments of, 81.
fish, a nice way of serv-
ing up with stale
bread, 78.
fowl or veal, a delicate
dish made from, 179.
lamb, a nice dish with
cucumbers or spin-
ach, 138.
meat, game or poultry,
dressed as fritters,
486.
meat, toad in the hole,
127.
meat, turnovers, 126.
beef, mutton, or veal,
re-cooked, 126.
mutton minced, 148.
mutton re-cooked with
wine, 143.
potatoes with spinach
or cabbage, 232.
roast fowls fried, 179.
rock fish, souced, 73.
sirloin of beef, method
of dressing, 124.
slaw, 251. '
slaw (dressing), 502.
Collars, to make stiff, 548.
Composition cake, 375.
Common gingerbread, 392.
INDEX.
661
Compote of apples (French),
289.
College pudding, 310.
Cocoanut balls, 300.
cake, 387.
macaroons, 390.
pudding, No.l, 297.
No. 2, 299.
pudding, baked,
298.
Cordial, blackberry, 475.
Corn bread, No. 1, 368.
No. 2, 368.
No. 3, 532.
cakes, 367.
Corned beef, boiled, No. 1,
102.
beef, boiled, No. 2.
103.
Corn griddle cakes, 364.
omelette, 516.
oysters, 249.
pudding, No. 1, 300.
No. 2, 300.
Cottage beer, to make, 496.
Crackers, cream, 360.
Cracknels, 359.
Cranberry sauce, 439.
water, 451.
Crape, black, to restore, 629.
Cream, apple, 324.
burnt, 323.
cake, 379.
chocolate, 328..^
crackers, 360.
lemon, 327.
Milanese, 330.
mock, No. 1, 329.
No. 2, 329.
orange, 325.
orange for pudding,
327.
orange frothed, 326.
trifle, 322.
whipped, 330.
Croquettes of cold chicken
196.
of fowls, 198.
of fish, 77.
Crullers, 405.
Cucumbers, to pickle, 449.
Cup cake. No. 1, 389.
No. 2, 389.
custards, 323.
Curd alum, 637.
Curls, children's, 596.
Curling fluid, for the hair
596.
Currant jelly. No. 1, 408.
No. 2, 408.
Curried boiled mutton, 137.
Curry, chicken, 524.
Custards, cup, 323.
Custard, old fashioned,
boiled, 320.
to ornament, 322.
with apples, 292.
with rice, 322.
Cutlets from cold roasted
pork, 226.
mutton, with Portu-
guese sauce, 134.
of cold roast lamb
or mutton, 147.
D.
Deafness in old persons, 636.
Decanters, to clean, 573.
Diplomatic pudding, 319.
Doughnuts, 397.
Dresses, colored, to wash,
541.
Dress, a book muslin, to
wash, 543.
Duck, cold, stewed with
peas, 190.
cold, hashed, 190.
cold, stewed with red
cabbage, 189.
662
INDEX.
Ducks, roasted, 187.
Dumplings, apple, No. 1, 266.
No. 2, 2H7.
cheap crust, 264.
made with ap-
ples, 265.
Dumplings, paste without
shortening, 264.
without paste,
267.
Dutch loaf, 398.
E.
Economical mode of cooking
salmon, 62.
Economy of dripping, means
of saving butter. 631.
Economical stew, beef, 121.
Egg, baked omelette, 517.
Eggs, buttered, 466.
pancakes without, 528.
Egg nog, 525.
Eggs, to preserve. No. 1, 469.
No. 2, 511.
Egg soup, 54.
plant browned, 248.
French mode, 247.
Elderberry wine, 492.
Emperor's cake, 379.
Endive cooked as a dinner
vegetable, 254.
English giblet pie, 193.
Entree from cold roast pork,
223.
of cold chicken, tur-
key, or veal, 184.
Esseuce of jessamine, 598.
F.
Family cake, 389.
Feathers, to cure, 622.
Feathers, to prepare for beds,
606.
white, to clean,
620.
Federal cake, 382.
Feet, soused, pig's, 218.
pig's, 218.
Fire in chimney, to extin-
guish, 641.
Fish, as food, 60.
catfish, 64.
croquettes, 77.
fritters, 79.
to choose, 62.
Food for delicate infants, 469.
Fowls, croquettes, 198.
cold, roasted, fried,
179.
Floating island, 331.
Flannel cakes or crumpets,
346.
cakes, (Wharton),
No. 1, 348.
No. 2, 348.
Flies, method to catch and
destroy, 604.
Flour paste, 583.
Flummery, rice, 512.
French cake, 383.
gumbo, 51.
stew, beef, No. 1, 110.
No. 2, 111.
Fresh herrings, 75.
Fricandeau of tomatoes, 237.
Fricasseed rabbits, 201.
Fricassee, white, of rabbits,
202.
from cold boiled
chickens, 181.
Fried beefsteak with wine,
109.
beefsteak, 109.
chickens, 177.
cold roast fowls, 179.
herring, 75.
potatoes, 230.
INDEX.
663
Fried oysters, 82.
rock, 70.
shad, 68.
sweet-breads, No. 1,
163.
Bweet-breads, No. 2,
163.
Fried tripe, 488.
veal with tomatoes,
154.
Fritters, bread, 534.
cold meat, poultry,
game, dressed as,
486.
fish, 79.
rice, No. 1, 283.
No. 2, 284.
Fruit pudding, 303.
Fuel, to save, 615.
G.
Gilding, to improve, 625.
Gelatine jelly, 422.
German cake, 384.
pudding, 306.
puffs, 535.
Gherkins, to pickle, 450.
Giblet pie. No. 1, 191.
No. 2, 193.
Ginger beer, 463.
best, 499.
Gingerbread, common, 392.
Ginger cake, soft, 392.
wine, 478.
Glass, broken, to join,
No. 1, 579.
No. 2, 589.
stoppers, to remove,
628.
Glazed ham, 222.
rice, 277.
Goose, roasted, 188.
Gooseberry champagne, 495.
.Gold cake, 388.
Glue for uniting cardboard,
etc., 582.
liquid, 633.
rice, 584.
Grapes preserved in vinegar,
410.
Grease spots, to remove, 610.
Green corn soup, 57.
peas, 244.
pea soup without meat.
No. 1, 58.
No. 2, 59.
No. 3, 60.
gages, preserved, 412.
Griddle cakes, 348.
Gruel, barley, 457.
to make, 452.
Gumbo, French, 51.
Guernsey pudding, 288.
H.
Hair brushes, to clean, 570.
bandoline for the.
No. 1, 597.
No. 2, 597.
castor-oil cream for the,
394.
children's curls, 596.
to clean the, 591.
curling fluid for the,
596.
pomatum for children's,
594.
Halibut, 63.
Ham, how to cook, 220.
Ham omelette, 514.
sandwiches, 475.
to boil, 221.
Hams, to cure. No. 1, 485.
No. 2, 485.
Ham, to glaze, 222.
Hands, chapped, a cheap lo-
tion, 587.
664
INDEX.
Hauds, chapped, a paste for,
588.
to make white, 589.
to wash, 588.
Hashes, 115.
Hashed beef a-la-fran9aise,
117.
cold duck, 191.
Hash of cold venisou, No. 1,
207.
of cold venison, No. 2,
208.
from cold poultry, 183.
of mutton, 139.
Hashed mutton in the style
of venison, 140.
turkey, 186.
Head, calf's, mock turtle, 162.
stewed with oys-
ter sauce, 160.
Herbs, to obtain, of fine
flavor, 627.
Herring, baked, 76.
boiled, 73.
fresh, 75.
fried, 75.
potted, 74,
Hoe cake, 370.
Hog's-head cheese, 219.
Home-made Cayenne pepper,
506.
Honey soap, 600.
Horseradish sauce. No. 1,436.
> No. 2,436.
Hot slaw, 252.
How to cook ham, 22(X
How to grow large potatoes,
649.
Ice. cherry, 464.
Indian bread, 369.
meal breakfast cakee
366.
Indian pickle or piccalili,
429.
pone, No. 1, 362.
No. 2, 363.
No. 3, 363.
pudding, No. 1, 301.
No. 2, 302.
pound cake, 373.
muffins, 371.
slappers, 365.
Ink, fresh, to remove from a
carpet, 576.
spots, to remove from
white clothes, No. 1,
577.
spots, to remove from
white clothes, No. 2,
578.
spots, to take out of
mahogany, 575.
Insects, to protect fruit trees
from, ^47.
Imitation boned turkey, 196.
Irish moss or carrigan, 455.
stew, mutton, 136.
Ironing, rules in regard to,
549.
Isinglass blancmange, 456.
Italian beefsteak, 106.
J.
Jam, raspberry, 414.
Jars, to clean the inside of,
571.
Jelly, apple, 422.
arrow-root, 411.
bread, 520.
calf's feet, 420.
chicken, 462.
currant, No. 1, 408.
No. 2, 408.
for invalids, 472.
gelatine, 422.
marmalade, 423.
INDEX,
665
Jelly, orange, 409.
punch, 420.
raspberry, 419.
strawberry, 418.
Jenny Lind cakes, 406.
Jersey waffles, 337.
Johnny cake, 371.
Jumbles, Christmas, 598.
K.
Kale, potato, 227.
Kidney beef's, fried, 112.
coUops, (Scotch), 157.
Lace, blonde, to wash, 616.
thread, to wash, 618.
Lady cake, 374.
Lamb, cold, a nice ragout,
149.
cold, shoulder, 132.
cutlets of cold roast,
147.
leg, boiled, 146.
stewed with onions,
148.
roasted, cold, method
of re-dressing, 142.
Lamp chimneys, to prevent
the breakage of, 606.
smoke, to prevent, 639.
shades, to clean, 572.
Leather, to cement, 586.
Lemonade, portable, 465.
Lemon cream, 327.
sponge, 336.
Lemons, to pickle, 448.
Lemon pudding, 305.
peel, to make tinc-
ture from scraps,
642.
sherbet, 503.
Linen, to take out mildew,
No. 1, 617.
No. 2, 617.
Lip salve, 597.
Liquid glue, 633.
Liver, calf's, broiled, 169.
Livers of poultry etc., ragout,
184.
Liver sauce, 442.
Loaf cake, 407.
Lobster or crab, to make a
nice relish out of
fragments, 93.
salad, 92.
Lunch biscuits, 397.
Luncheon cake, 400.
Lunch from cold roast beef,
122.
M.
Maccaroons, 390.
cocoanut, 391.
Maccaroni, savory, 501.
Mangoes, 444.
Marble, to clean, 572.
Marmalade, peach, 413.
pine apple, 414.
jelly, 423.
Maryland biscuits, 357.
Mastic cement, 584.
Matting, to clean, 563.
Mattrasses, to clean, 570.
Mayonnaise, 507.
Means of doubling a crop of
potatoes without increased
expenditure, 630.
Meats, boiled, 96.
Meat, cold, cakes made of,
530.
Meats, poultry, etc., to
choose, 95.
Melted butter, 467.
Melon, to preserve, 427.
Method of dressing cold sir-
loin of beef, 124.
666
INDEX.
Method of re-dressing cold
roast beef, uiutton,
or lamb, 142.
Mice and rats, to destroy, 640.
Milanese cream, 330.
Milk bread, 533.
biscuits, 358.
to preserve, 480.
Mildew, to take out of linen,
No, 1, 617.
No. 2, 617.
Minced beef, 120.
meat, 517.
pork cutlets, 216.
meal, 158.
Mint sauce, 439.
sauce, to obtain at all
seasons, 509.
Mock cream, No. 1, 329.
No. 2, 329.
oysters. No. 1, 248.
No. 2, 480.
oyster fritters, 249.
turtle of calf's head,
162.
turtle soup, 47.
Mode of re-dressing cold roast
pig, 222.
Molasses candy, 493.
pound cake, 372.
pudding, English,
312.
Moth, to prevent, 632.
to kill in carpet, 632.
Muffins, No. 1, 341.
No. 2, 342.
Indian, 371.
Tottenham, 342.
water, 343.
Mutton, a nice hash, 139.
a very nice dish with
mashed potatoes,
143.
cold breast, 141.
cold minced, 148.
Mutton, cold, re-cooked with
wine, 143.
cold, to dress, 139.
cold, re-cooked, 126.
cold, very nice sau-
sage balls, 144.
cold, rissoles, 123.
chop, 135.
chops with lemon,
136.
cutlets of cold roast,
147.
cutlets with Portu-
guese sauce, 134.
Irish stew, 136.
hashed in the style
of venison, 140.
or beef cold with
poached eggs, 120.
pie with potato
crust, 145.
roasted, cold,
method of re-dres-
sing, 142.
Musquitoes, to drive away,
625.
Mustard sauce for red her,
ring, 75.
Mush bread, 532.
N.
Nails, a wash to whiten the,
590.
Naples biscuits, 394.
Nectarines, to preserve, 428.
Night lights, from ends of
candles, 602.
Nutmegs, economical use of,
459.
Nutmeg, tincture of, 605.
INDEX.
667
o.
Oil cloths, to select, 620.
Old potatoes to look like
young ones, 234.
Omelette, baked egg, 517.
cheap, 515.
green corn, 516.
ham, 514.
plain, 471.
oyster, No. 1, 85.
No. 2, 85.
No. 3, 86.
Onions, pickled, 430.
sauce, 430.
Orange cream, 325.
frothed, 326.
for pudding,
327.
jelly, 409.
Oswego cakes, 380.
Oysters, corn, 240.
fried, 82.
fritters, mock, 249.
mock, No. 1, 248.
No. 2, 480.
Oyster omelette, No. 1, 85.
No. 2, 85.
No. 3, 86.
pie, 90.
Oysters, pickled. No. 1, 83.
No. 2, 84.
scalloped, 87.
stewed with cream,
88.
Oyster soup, 52.
Pancakes without eggs, 528.
Paper hangings, to clean,
565.
Paradise pudding, 285.
Partridges, stewed, broiled,
or roasted, 199.
Parrish cake, 386.
Paste, flour, 583.
for dumplings without
shortening, 264.
Pastry, 258.
Patties from cold chicken or
turkey, 180.
from underdone beef,
113.
oyster, plain, 88.
of fried bread, 492.
Pavement, red wash for, 639.
Peaches, brandied, 415.
Peach, charlotte, 304.
marmalade, 413.
pot pie, 263.
Peaches, preserved, 417.
Peach sauce, dried, 441.
Pears, to preserve, 426.
preserved, 412.
Pea tops used as a vegetable,
255.
vines, a winter orna-
ment, 648.
"Pepper pot, 55.
sauce, 435.
Perry, to make, 497.
Pie, a nice, of cold veal, or
chicken and ham, 521.
apple pot, 262.
chicken pot, 177.
English giblet, 193.
from cold venison, 209.
giblet, No. 1, 191.
No. 2, 193.
made of cold roast beef,
130.
mutton, with potato
crust, 145.
of cold veal, 175.
of cold veal and ham,
171.
of cold roasted meat and
apples, 227.
of cold roast veal, 170.
oyster, 90.
668
INDEX.
Pie, pot, peach, 263.
pot, rabbit, 204.
pot, veal, 156.
rhubarb, 259.
sweet-bread, 166.
Pickled cauliflowers, 445.
Piccalilli, or Indian pickle,
429.
Pickled oysters, No. 1, 83.
No. 2, 84.
Pig, cold, roasted, a very
nice entree, 223.
Pig's feet, 218.
Pig, cold roast, mode of
re-dressing, 222.
roasted, 211.
Pigeons, broiled, 195.
Pine apple marmalade, 414.
Plain omelette, 471.
oyster patties, 88
Plum cake, common, 406,
Pomatum for children's hair,
595.
Pomade, 593.
Pone, No. 1, 361.
No. 2, 362.
Indian, No. 1, 362.
No. 2, 363.
No. 3, 363.
Pot pie, apple, 262.
chicken, 177.
peach, 263.
rabbit, 204.
veal, 156.
Pork, a breakfast dish from
a cold roast, 226.
cutlets, minced, 216.
cutlets from a cold
roast, 223.
roasted, 212.
s t e aks from cold
roasted, 225.
steaks, 213.
Poor man'H pound cake, 403.
Porridge, milk, 510.
Potato and veal sausage, 173.
Potato k la maitre d' hotel,
231.
Potatoes, boiled, 229.
cold, with spinach
or cabbage, 232.
cold, and beef, 125.
diseased preserved
by peat charcoal,
650.
fried, 230.
frozen, a remedy
for, 650.
Potted herrings, 74.
Potatoes, how to grow large
ones, 649.
Potato kale, 227.
loaves, 228.
Potatoes, old, to look like
young ones, 234.
Potato pudding, 294.
puffs, 536.
remedy in rheuma-
tism, 637.
rolls, 355.
salad, 230.
sauce, 437.
Potatoes, to improve the
quality, 233.
Potato yeast, 512.
Potted shad, 69.
Poultry, an excellent hash
from cold, 183.
cold, cakes made
of, 530.
Pound cake, molasses, 372.
Indian, 373.
cakes, small, 371.
Preserved green gages, 412.
pears, 412.
peaches, 417.
Preserve quinces, 424.
Pudding, apple, 286.
apple, Swiss, 287.
Amsterdam, 317.
Paddings and pancakes made
with snow, 505.
INDEX.
669
Pudding, arrow-root, No. 1,
294.
arrow-root, No. 2,
295.
black cap. 309.
bakewell, 293.
batter, boiled, 307.
boiled rice, 282.
bread, French, 274.
bread, 274.
for infants,
458.
buttermilk, 296.
calf's feet, 315.
Cheshire, 297.
cocoanut, No. 1,297.
No. 2,299.
cocoanut, baked,
298.
college, 310.
Corn, No. 1, 300.
No. 2, 800.
delicious plum,
without eggs, 270.
diplomatic, 319.
excellent, of stale
bread, 273.
for a prince, 309.
from fragments of
bread, 276.
fruit, 303.
German, 306.
ground rice, 279.
gurnsey, 288.
Indian, No. 1, 301.
No. 2, 302.
lemon, 305.
molasses, English,
312.
of cold potatoes,
with eggs, etc.,
314.
paradise, 285.
plum, nice way of
warming and
serving, 271.
42
Pudding, plum, excellent
substitute at small
expense, 271.
potato, 294.
pumpkin, 302.
railway, 311.
rice, to serve cold,
272.
rice, with fruit, 283.
rich plum, 267.
rolled jam, 306.
soda, 317.
savory or sweet
dripping, 314.
Scotch, 296.
tapioca, 315.
very nice, made
from stale muf-
fins, 275.
Victoria's, 313.
Yorkshire and
baked beef, 99.
Puffs, German, 535.
Puff paste. 257.
Puffs, potato, 536.
Pumpkin pudding, 302.
Punch, 504.
jelly, 420.
Quinces, to preserve, 424.
Queen's toast, 474.
R.
Rabbit h la fran9aise, 190.
fricasseed, 201.
pot pie, 204.
smothered, 205.
white, fricasseed, 202.
Ragout of livers of poultry,
game, etc., 184.
Railroad cake, 404.
670
INDEX.
Railway pudding, 311.
Raisin wine, 477.
Raspberry jam, 414.
jelly, 419.
vinegar, 471.
Rats and mice, to destroy,
640.
Receipt for making leather
water-proof, 654.
Reed birds, roasted, 200.
Red cement, 644.
Red wash for pavement, 639.
Remedy for frozen potatoes,
650.
Rheumatism, Dr. Johnson's
receipt, 644.
potato remedy, 637.
Rhubarb pie, or tart, 259.
leaves as a green
vegetable, 252.
wine, 484.
Rice, a nice cheap dish, 280.
balls, 278.
batter cakes, 346.
boiled, 277.
fritters. No. 1, 283.
No. 2, 284.
flummery, 512.
glazed, 277.
glue, 584.
pudding, boiled, 282.
ground, 279.
to serve cold,
272.
with fruit,
283.
Portuguese, sweet, 281.
waffles, 337.
with custard, 322.
Rich plum pudding, 267.
Rissoles from cold beef, mut-
ton, or veal, 123.
Roasted beef's tongue, 104.
Roast duck, 187.
goose, 188.
pig, 211.
Roast pork, 212.
Roasted reed birds, 200.
sweet-breads, 166.
veal, 152.
Rolls, breakfast, 353.
(New York)
354.
English, breakfast,
354.
potato, 355.
Rock, boiled, 71.
Rock-fish, cold, boiled, 72.
soused, 73.
fried, 70.
Rolled jam pudding, 306.
Rust, to prevent, 613.
Rye cakes, 351.
Sago soup, 44.
Salmon, economical mode of
cooking, 62.
Salad, lobster, 92.
potato, 230.
Sally Lunn, No. 1, 344.
No. 2, 345.
No. 3, 345.
with sugar, 343.
Salted cod-fish, 81.
Sandwiches, 474.
cheese, 503.
ham, 475.
Sauce, apple, 430.
dried, 440.
celery, 241.
cranberry, 439.
horse-radish, No. 1,
436.
No. 2, 436.
liver, 442.
mustard for red her-
ring, 75.
mint, 439.
onion, 439.
INDEX.
671
Sauce, peach, dried, 441.
potato, 437.
tomato, 438.
vegetable, No. 1, 437.
No. 2, 437.
wine, 441.
white, for fish, 442.
Sausage meat, 217.
of veal and potato,
173.
of veal, 174.
Savory, or sweet dripping
pudding, 314.
Scalloped oysters, 87.
Scorch marks, to remove, 614.
Scotch cake, 385.
kidney collops, 157.
pudding, 296.
spiced buns, 402.
Scrapple, No. 1, 214.
No. 2, 215.
Shad, boiled, 6Q.
boiled, 68.
fried, 68.
potted, 69.
white, 69.
roasted on a board, 66.
soused, 67.
to cure, 65.
Sherbet, lemon, 503.
Short cake, buttermilk, 356.
Silk, to keep, 6-:3.
Silver cake, 388.
Silver, to clean, No. 1, 553.
No. 2, 555.
to take stains out of,
552.
to remove ink stains,
553.
Simple cerate, cheap, 625.
Slappers, Indian, 365.
Slaw, hot, 251.
cold, 251.
dressing, 502.
Slippery elm tea, 454.
Smothered rabbit, 205.
Snow balls, 324.
pancakes and puddings,
505.
Soap, honey, 600.
cheap, 613.
Soup, a cheap, 43.-
beef, 41.
bean, 56.
clam, No. 1, 53.
No. 2, 54.
egg, 54.
from calves' feet, 47.
green corn, 57.
green peas, without
mea,t, 58.
green peas. No. 2, 59.
No. 3, 60.
mock turtle, 47.
oyster, 52.
of beef's heart, 45.
sago, 44.
summer, 58.
veal, 45.
white, 49.
without meat, 57.
white, without meat,
50.
Soda, bread, 531.
biscuits, 373.
pudding, 317.
Soot, use of, 626.
Soused feet, 218.
shad, 67.
Spanish buns, 401.
Spinach, No. 1, 235.
No. 2, 235.
Spiced veal, 156.
Sponge cake, 376.
cheap, 377.
Spruce beer, 498.
Starch, common, to prepare,
546.
to prepare, 545.
Steaks from cold roasted
pork, 225.
Stewed beefsteaks, 106.
672
INDEX.
Stewed cold duck, with peas,
190.
celerj, with lamb,
242.
duck, with red cab-
bage, 189.
Stew from cold veuison, 210.
Stewed lamb, with onions,
148.
oysters, with cream,
88.
tomatoes, 239.
sweet-breads, 167.
Stew of veal, French, 159.
Stollen (German cake), 399.
Strawberry jelly, 418.
Stuffed beef's heart, 104.
Succotash, 250.
Sugar cake, No. 1, 393.
No. 2, 394.
Sweet-breads, boiled, 164.
Sweet-bread cutlets, 168.
Sweet-breads, fried.
No. 1, 163.
No. 2, 163.
Sweet-bread pie, 166.
Sweet-breads, roasted, 165.
stewed, 167.
to fricassee,
165.
T.
Tapioca pudding, 316.
Tea, 481.
balm, to make, 452.
Tea, beef, 453.
Tea biscuits, 361.
Tea, the best method of
making, 482.
veal, 454.
Temperance cake, 381.
Terrapins, 91.
The only "cold shoulder"
which can be shown to »
friend without offence, 132.
Tincture of nutmeg, 605.
"Toad in the hole" from
cold meat, 127.
Toasted cheese. No. 1, 473.
No. 2, 494.
To avoid chilblains, 638.
To cook cold slices of veal,172.
To cool a room, 641.
To choose fish, 62.
meats, poultry,
etc., 95.
To clarify drippings, 461.
To clean alabaster, 568.
To cleanse and prevent the
hair from falling off, 592.
To clean block tin dish cov-
ers, etc., 556.
brass, No. 1, 557.
No. 2, 558.
No. 3, 559.
a brass or copper
kettle, 560.
brittannia metal,
561.
candlesticks, 562.
floor-cloths, 567.
decanters, 573.
gold ornaments, 551
greasy carpets, 566.
hair-brushes, 570.
iron from rust, 569.
lamp shades, 572.
marble, 572.
matting, 563.
To cleanse mattresses, 570.
To clean paper hangings, 565.
plate (paste), 552.
silver. No. 1, 553.
No. 2, 555.
To cleanse the hair, 591.
To clean the insides of jars,
571.
white feathers, 620.
INDEX.
673
To color butter, 491.
To cure hams, No. 1, 485.
No. 2, 485.
To curl feathers, 622.
To cure shad, 65.
To destroy bugs, 651.
rats and mice, 640.
vermin, 639.
To dress cold mutton or veal,
139.
To drive away musquitoes,
625.
To extract grease from paper-
ed walls, 564.
To freshen salt butter, 468.
To fricassee sweet-breads,
165.
To imitate alabaster. 611.
To improve gilding, 625.
potatoes of bad
quality, 233.
To join glass that has been
broken, 579.
To join broken glass (another
way), 580.
To keep bread, 626.
chestnuts, 489.
oranges or lemons
for pastry, 425.
silk, 623.
To kill moths in carpets, 632.
To make a nice relish out
of fragments of
cold lobster or
crab, 93.
a scent jar, 599.
- gruel, 452.
leather water-
proof, 654.
tincture from
scraps of lemon
peel, 642.
Tomatoes, baked. No. 1, 236.
No. 2, 240.
Tomato catsup. No. 1, 433.
No. 2, 434.
Tomato fricaudeau, 237.
mustard, 237.
Tomatoes, pickled, 446.
Tomato sauce, 438.
Tomatoes, stewed, 239.
to pickle, 432.
with cream gravy,
240.
To mend alabaster ornaments
586.
To obtain herbs of the finest
flavor, 627.
To obliterate writing, 623.
Tooth-ache, 622.
To ornament custards, 322.
To pickle beets, 447.
cherries, •443.
cucumbers, 449.
gherkins, 450.
lemons, 448.
onions, 430.
red cabbage, 431.
tomatoes, No. 1. 432
No. 2, 446.
To polish alabaster orna-
ments, 611.
To prepare apples for pies, 260
common starch,
546.
feathers for beds,
606.
starch, 545.
To preserve a melon, 427.
eggs. No. 1, 469.
No. 2, 511.
milk, 480.
nectarines, 428.
pears, 426.
To prevent insects from
climbing up fruit
trees, 647.
lamp smoke, 639.
moth, 632.
rust, 613.
breakage of lamp
chimneys, 606.
674
INDEX.
To raise the pile of velvet,
624.
To remove fresh ink from a
cax'pet, 576.
glass stoppers, 628
grease spots, 510.
ink-spots from
white clothes,
No. 1, 578.
No. 2, 578.
ink stains from
silver, 553.
scorch marks, 614.
the taste of new
wood, 609.
To restore black crape, 629.
To roast a turkey with oys-
ters, 185.
coflfee, 525.
To save fuel, 615.
To send boiled rice to the
table in the finest condi-
tion, 277.
To select oil cloths, 621.
To scour boards, 610.
To take ink spots out of
mahogany, 575.
out wax, 621.
stains out of silver,
552.
To wash a book muslin dress,
543.
a counterpane, 540.
blond lace, 616.
colored dresses, 541.
the hands, 588.
thread lace, 618.
To whiten piano keys, 573.
Traveller's biscuits, 395.
Trifle, cream, 332.
Tripe, boiled, 487.
fried, 488.
Turkey, an entree from cold,
184.
boned (imitation),
196.
Turkey, hashed, 186.
patties from, 180.
to roast with oysters,
185.
Turkish bath on a small scale,
603.
Turnovers of cold meat, 126.
U.
Underdone beef, served as
steaks, 114.
Uses of coal ashes, 612.
Use of soot, 626.
V.
Various methods of mending
broken articles, 579.
Varnish, red, white, and
black, for baskets, 629.
Veal, k la mode, 155.
and ham pie, 171.
and potato sausage,
173.
an entree from cold,
184.
a nice pie with ham,
521.
a nice luncheon or
supper dish from
cold, 519.
baked fillet, 153.
breast in hodge-podge,
15]^
stewed white,
150.
cold, a nice ragout, 174.
breast, 141.
re-cooked, 126.
rissoles, 123.
to dress, 139.
French stew, 159.
INDEX.
675
Veal, fried with tomatoes,
154.
minced, 158.
pie of cold roast, 170.
pie of cold, 175.
pot pie, 156'.
roasted, 152.
sausage, 174,
soup, 45.
spiced, 156.
tea, 454.
to cook cold slices, 172.
to select, 141.
•Vegetable sauce. No. 1, 437.
No. 2, 437.
Velvet, to raise the pile of,
624.
Venison, a nice pie from cold,
209.
best way of cooking,
20G.
hashed, cold.
No. 1, 207.
No. 2, 208.
cold, stewed, 210.
steaks, 207.
to destroy, 639.
Very nice sausage balls from
cold mutton, 144.
scallops from cold
chicken, 183.
Victoria's pudding, 313.
Vinegar, raspberry, 471.
Violet perfume, 601.
W.
Wafers, 341.
Waffles, 338.
Jersey, 337.
Waffles, quick, 339.
rice, 339.
without yeast, 340.
Washing, 539.
Washing fluid, to make, 545.
Washington cake, 378.
Water-cresses, a novel dish
where plentiful, 256.
Water-proof leather boots, to
prepare, 634.
Water ices, 464.
Wax, to take out, 621.
Wheat and Indian bread, 369.
Whipped cream, 330.
White potted shad, 69.
sauce for fish, 442.
soup without meat, 50.
soup, 49.
Whitewash that will not rub
off, 602.
Wine biscuits, 396.
(Champagne) goose-
berry, 495.
elderberry, 492.
ginger, 478.
raisin, 477.
rhubarb, 484.
sauce, 441.
to bottle, 522.
Wonders, 405.
Writing, to obliterate, 623.
Yeast No. 1, 513.
No. 2, 513.
cakes, or preserved
yeast, 635.
powders, 514.
THE END.
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