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IGNITED  STATES  OF  AMERICA.  | 


O., 


FISH,  GAME,  POULTRY, 
Fruits,  Vegetables,  Canned  Goods,  &c.,  (fcc. 

No.  115  West  Si.^th  Street,  South  Side,  near  Race, 
CINCINNATI,     O. 


HOUSE-KEEPING 


BLUE   GEASS. 


HOUSEKEEPING  IN  THE  BLUE  GRASS. 


A  NEW  AND  PRACTICAL 

COOK    BOOK: 

COSTAIXIXG 

NEARLY  A  THOUSAND  RECIPES, 

MANY  OF  THEM  NEW,  AND  ALL  OF  THEJI   TRIED  AND   KNOWN  TO  BE 
VALUABLE;   SUCH  AS  HAVE  BEEN  USED  BY  THE  BEST  HOUSE- 
KEEPERS  OF   KENTUCKY   AND    OTHER   STATES. 

TOGETUER  WITH 

MAKY  MISCELI.AXEOUS  RECIPES, 

USEFUL  IN  FAMILIES,   ETC. 


EDITED   BT 

THE  LADIES  OF  THE  PRESBYTERIAN  CHURCH, 

PAKIS,    KT. 


4  c, 


CINCINNATI: 

GEO,  E.   STEVENS   &    CO. 

1875 


^in^\v» 


\.- 


Entered  according  to  Act  of  Congress,  in  the  year  1874,  by 

THE  LADIES  OF  THE  PRESBYTERIAN  CHURCH,  OF  PARIS,  KY, 

In  the  office  of  the  Librarian  of  Congress,  at  Washington. 


Stereotyped  hy 
OGDEN,  CAMPBELL  &  CO., 

176  Kim  St.,  Cincinnati. 


PREFACE. 


The  "Blue  Grass"  region  of  Kentucky,  as  is  well  known,  is 
considered  the  garden-spot  of  the  State.  It  is  celebrated  for  the 
fertility  of  its  soil,  the  beauty  of  its  pastures,  its  flocks  and 
blooded  stock,  and  last,  but  not  least,  for  the  hospitality  of  its 
people  and  their  table  luxuries. 

It  is  useless  to  eularge  upon  the  last  feature,  especially  to 

those  who  have  attended  Bourbon  Fairs,  and  made  visits  in  this 

and  the  adjoining  counties.      We  only  refer  to  it,  by  Avay  of 

introducing  our  book-  to  the  appreciation  of  the  public. 

It  is  said  that 

"  Wbo  sweeps  a  room 
Wiih  motive  pure, 
Makes  that  and  the  action  fine." 

May  not  this  also  be  true  of  a  cookery-book ;  in  view,  first, 
of  its  containing  recipes  of  dishes  which  have  often  gratified  the 
appetites  of  families  and  guests  of  some  of  the  best  housekeepers 
in  this  far-famed  region :  secondly,  and  by  way  of  climax,  in 
that  it  was  conceived  in  the  earnest  desire  of  the  ladies  con- 
nected with  the  "Missionary  Society"  of  the  Southern  Presby- 
terian Church,  Paris,  Ky.,  to  do  something  more  in  the  way  of 
benevolence  than  was  found  practicable  in  the  use  of  the  needle. 

It  was  suggested  six  months  ago,  after  mature  consideration  of 
ways  and  means,  that  we  might  not  only  greatly  increase  our 

V 


VI  PREFACE. 

funds,  but  also  contribute  to  tlie  convenience  and  pleasure  of 
housekeepers  generally,  by  publishing  a  good  receipt  book. 

As  soon  as  it  was  decided  that  we  should  undertake  it,  each 
set  about  collecting  the  best  practical  recipes  for  our  purpose. 
Very  many  of  the  most  noted  housekeepers  in  other  churches, 
and  in  different  parts  of  the  country,  cheerfully  contributed  to 
our  pages ;  but,  with  the  utmost  diligence,  we  were  not  able  to 
complete  the  work  of  copying  and  classifying  until  the  present 
time. 

Many  of  our  recipes  are  entirely  original  with  our  own  famed 
cooks ;  others  have  been  gathered  from  the  most  reliable  sources ; 
not  one,  so  far  as  we  know,  has  been  copied  from  books. 

All  these  we  carefully  copied,  and  afterward  criticised  the 
proofs  in  such  a  way  as  to  insure  accuracy. 

Now  that  the  book  goes  Out,  full  fledged,  to  the  world,  we 
solicit  for  it  a  kind  reception  and  fair  trial.  In  its  dedication  to 
the  work  of  the  church  of  God,  we  ask  His  blessing  upon  it, 
and  His  acceptance  of  its  proceeds. 

Paris,  Ky.,  Jauuai-y  1,  1875. 


OOISTTEIBUTOES 


HOUSE-KEEPING  IN  THE  BLUE  GRASS. 


Mrs.  B.  T.  Allin. 

Mrs.  C.  Alexander,  Paris. 

Mrs.  R.  M.  Adair,  Paris. 

Mrs.  L.  J.  Arnold,  Paris. 

Miss  Nannie  Abbott;  Paris. 

Mrs.  L.  H.  P.lanton,  Paris. 

Mr.  Baker  Blanton,  Farmville,  Va. 

Mrs.  C.  S.  Brent,  Sr.,  Paris. 

Mrs.  Chambers  Breut,  Fred'bg,  Va. 

Mrs.  J.  n.  Brent,  Paris. 

Mrs.  H.  C.  Bujkner,  Bourbon  Co. 

Mrs.  W.  T.  Buckncr,  Bourbon  Co. 

Mrs.  Allen  Basbford,  Paris. 

Mrs.  James  Basliforcl,  Paris. 

Mrs.  L.  D.  Barnes,  Paris. 

Mrs.  M.  Barnes,  Hot  Springs,  Ark. 

Mrs.  Barclay,  Scott  county. 

Mrs.  Batterton. 

Mrs.  Bullitt,  Jeiierson  county. 

Mrs.  Burnley,  Frankfort. 

Miss  Battaille,  Va. 

Mrs.  S.  Brooks,  Bourbon  Co. 

Mrs.  Jas.  Blythe,  Madison  county. 

Mrs.  Brutus  J.  Clay,  Bourbon  Co. 

Mrs.  Sam  Clay,  Bourbon  Co. 

Mrs.  Ezekicl  Clay,  Bourbon  Co. 

Mrs.  C.  F.  Clay,  Bourbon  Co. 

Mre.  Green  Clay,  Bourbon  Co. 

Mrs.  Frank  Clay,  Bourbon  Co. 

Mrs.  Mary  Cunningham,  Paris. 

Mrs.  Crawford. 

Mrs.  M.  Chapline,  Paris. 

Mrs.  Frederick  Cabell,  Yd. 


Mrs.  Amanda  Clay,  Bourbon. 
Mrs.  Cooke,  Va. 
Miss  Jennie  Cook,  New  York. 
Miss  Belle  Croxton,  Paris. 
Miss  Mattie  Clay,  Bourbon. 

Mrs.  Geo.  "W".  Davis,  Paris. 

Mrs.  "Wm.  Daviess,  Harrodsburg. 

Mrs.  C.  A.  Dougherty,  Paris. 

Mrs.  Deigman. 

3Irs.  Mary  Duncan,  Paris. 

Mrs.  D.  M.  Dodge,  Bourbon. 

Mrs.  Dudley. 

Mrs.  Garnett  Duncan,  Louisville. 

Mrs.  Edwards. 

Miss  Sue  Elbert. 

Miss  Edmiston,  Lexington. 

Mrs.  ^Y.  ^Y.  Fisher,  Bourbon  Co. 

Mrs.  Wash  Fithian,  Paris. 

Mrs.  J.  C.  Ford,  Louisville. 

Mrs.  Alice  Garrett,  Lexington. 
Mrs.  W.  W.  Gill,  Paris. 
]Mrs.  Morris  Gass,  Bourbon. 
Mrs.  David  Goodloe,  Lexington. 
Miss  Lucy  Graddy,  "Woodford  Co. 
lion.  R.  Hawes,  Paris. 
Mrs.  Col.  Hanson,  Paris. 
Mrs*  J.  A.  Ilowerton,  Paris. 
Mrs.  J.  H.  Holt,  Bourbon. 
3Irs.  Geo.  Hiblcr,  Paris. 
Mrs.  Hamilton. 
Mrs.  Hughes,  Philadelphia. 
Mrs-  James  Hughes,  Paris. 


LIST   OF   CONTEIBUTOES. 


Mrs.  R.  II.  Hanson,  Paris. 
Mrs.  Dr.  Ilumphrey,  Louisville. 
Mrs.  Ilalliclay,  Bourbon  Co. 
Mrs.  V.  Iliggins,  Paris. 
Mrs.  A.  Hunt.  Louisville. 
Mr.  C.  E.  F.  Hegman,  Gibson  House, 
Cincinnati. 

iliss  Ilawes,  Paris. 

Miss  Ilalleck,  Paris. 

Miss  Hanson,  W.  City. 

Miss  Ella  Harrison,  Lexington. 

Miss  Bcttie  Holt,  Bourbon  Co. 

Dr.  "W.  ^Y.  Hall,  N.  Y. 

Mrs.  J.  Ingles,  Paris. 

Mrs.  Lawrence  Jones,  Lexington. 

Mrs.  J.  M.  Jones,  Paris. 

Mrs.  Justice  Winchester. 

Mrs.  L.  Johnson,  Paris. 

Miss  Jaynes,  Paris. 

Mrs.  Dr.  Kenney,  Paris. 

Mrs.  Georgia  Kellar,  Paris. 

Mrs.  W.  B.  Kinkead,  Fayette  Co. 

Miss  Huttie  Kenney. 

Mrs.  E.  Lyle,  Danville. 

Miss  Daisy  Lyle,  Bourbon  C 

Mrs.  N.  T.  Martin,  Paris. 

Mrs.  Robert  Morrow,  Paris. 

Mrs.  Mollie  Mitchell,  Lexington. 

Mrs.  T.  II.  Mitchell,  Paris. 

3Irs.  J.  McCarney,  Paris. 

Mrs.  Myers,  Philadelphia. 

Mrs.  Frank  Massie,  Paris. 

Miss  Iva  McCarney,  Paris. 

Miss  Ella  Mitchell,  Paris. 

Miss  Belle  Mitchell,  Paris. 

3Irs.  J.  Ncely,    Paris. 

Mrs.  Northcutt,  Paris. 

Mr.  P.  Nippert,  Paris. 

Vlrs.  J.  Owens,  Bourbon  Co. 
jtilrs.  J.  B.  Payne,  Lexington. 
3Irs.  Walter  Payne,  Lexington. 
Mrs.  Richard  Payne,  Lexington. 
Mrs.  Dr.  Powell. 
Jlrs.  Peers,  Virginia. 
Mrs.  Patrick  Pope,  Louisville. 


Mrs.  Anne  Rylaud,  Lexington. 

Mrs.  John  Ray,  Paris. 

Mrs.  M.  L.  Rogers,  Boiu-bon  Co. 

Mrs.  Russell,  Lexington. 

Mrs.  N.  B.  Rion,  Jr.,  Paris. 

Mrs.  Johnson  Rogers,  Bourbon. 

Mrs.  Col.  Randolph,  Virginia. 

Mrs.  Rucker,  Paris. 

Mi.ss  M.  Redmon,  Paris. 

Rev.  Green  Clay  Smith,  Frankfort. 

Col.  W.  E.  Simms,  Paris. 

Mrs.  W.  E.  Simms,  Paris. 

Mrs.  M.  T.  Scott,  Lexuigton 

Mrs.  Stone. 

Mrs.  R.  G.  Stoncr,  Montgomery  Co. 

Mrs.  L.  J.  Smedley,  Bourbon. 

Mrs.  G.  Spratt,  Louisville. 

Mrs.  J.  Short,  Paris. 

Mrs.  Henry  Spears,  Paris. 

Miss  F.  Short,  Paris. 

Miss  Kate  Spears,  Bourbon. 

Miss  R.  Keith  Spears,  Paris, 

Miss  Fannie  Shropshire,  Bour.  Co. 

Mrs  Ed.  Taylor,  Paris 

Mrs.  W.  Taylor,  Paris. 

Mrs.  Mat.  Turney,  Pai'ir, 

Mrs.  F.  Thomas. 

]M  rs.  W.  G.  Talbott,  Paris. 

Mrs.  Carrie  Preston  Thornton,  Lex. 

Mrs.  Amos  Turney,  Sr.,  Bour.  Co. 

Mrs,  Amos  Turney,  Jr.,  Bour.  Co. 

Mrs.  C.  Withrow,  Danville. 

INlrs.  B.  Woodford,  Paris. 

Mrs.  M.  Webb,  Paris. 

Mrs.  Watson,  Frankfort. 

Mrs.  E.  Wariield,  Lexington. 

Mrs.  B.  Washington,  Va. 

Mrs.  Perry  Wornall,  Bourbon.  Co. 

Mrs.  Wing,  Louisville. 

]Mrs.  Dr.  Wilson,  Bourbon. 

Mrs.  Mary  White,  Mt.  Sterling. 

Mrs.  SalJic  Walker,  Richmond,, 

Miss  Phebc  Wood,  Maysville. 

Mrs.  Dr.  Young,  Danville. 

Rev.  D.  P.  Y'oung,  Nicholasville. 


CONTENTS. 


CONTENTS. 


SOUP. 

PAGE. 

Suggestions  —  Chicken  — Vegetal)lc  —Pea  —Noodles  —  Cleai-  Beef— 
Okra  —  Beef  Soup,  or  Tea  —  Delicious  Soup  — Soup  — Bouillc  — 
Gumbo— Pea— Gumbo— Cuirs  Head 1—5 

FISH. 

Baked— Stewed— To  Fry  Fresh— To  Boil  Salt  Cod— To  Boil  Fresh— 
A  Large  Fresh— Stuffed  and  Baked— Cod  Fish  Balls— Stewed 
Cod— Fish  Pie— Sauce  for  Salad  or  Fish- Fish  Sauce 6—8 

OYSTERS. 

Oyster  Soup— Dressing  for  Cove— Fried— Stewed— Scallopcd—Oj'^s- 
ter  Fritters  — To  Stew— A  Fine  Oyster  Pie  — Oyster  Sauce  for 
Fowls — Oyster  Sausages 9 — 11 

MEATS. 

Suggestions— Saddle  of  Yenison — Beef  a  la  Mode  —  Stuffed  Beef- 
steak—Beef Tongue— Corn  Beef— To  Cook  Corn  Beef— To  Cure 
Beef  Ham  —  Curing  Beef  —  Mutton  Chops — To  Cook  a  Joint  of 
Mutton— How  to  Cook  Ham- To  Boil  Ham— Baked  Ham— Stuffed 
Ham— Boast  Duck— Roast  Goose— Roast  Turkey— Boiled  Turkey 
—Poultry— Roast  Turkey— To  Broil  Ham— Sauce  for  Grated  Ham 
—Chicken  Pie  with  Rice— Chicken  Pie — Pot  Pie  of  Beef,  Veal,  or 
Chicken — Meat  Cakes — Stewed  Veal  or  Mutton  —  Baked  Hash — 
Hashee — Sausage  Meat — Smoked  Sausage — Pickle  for  Pork— To 
Glaze  a  Cold  Ham— Giblet  Pie  with  Oysters — A  Quick  way  to 
BroU  Steak— Corn  Beef-Dutch  Pudding— White  Pudding 12—21 


CONTENTS. 


SAUCES  FOR  MEATS. 

Venison  Sauce — Drawn  Butter— For  Cold  Meat — Wine  Sauce  for 
Roast  Meat — Onion  Sauce  for  Mutton — Wine  Sauce  for  Venison — 
Horse  Radish  Sauce  —  Cucumber  or  Wine  —  Onion —Mustard — 
London  Club— Sauce  Jelly  for  Fowls  or  Meat 22—24 

CATSUPS. 

Cabbage  —  Green  Tomato  —  Ripe  Tomato  —  Cucumber  —  Goose- 
berry—Cbelee  Sauce 25—27 

SOUR  PICKLES. 

Oil  Mangoes  —  Celery  —  Walnut  —  Oil  Mangoes  —  Green  Pepper 
Mangoes— Cucumber  Pickle  —  Martinoe  —  Green  Tomato  — Yel- 
low—  Cabbage — Peach  Mangoes  —  Cucumber  Piclvle — Tomato- 
Frosted  Tomato — Mixed — Hidden  Salad  —  Chow  Chow— Rough 
and  Ready — Composition — How  to  Color  Green — India — Spanish 
— Onion — Mixed — Spice  Vinegar — Cucumber  Mangoes 28—38 

SWEET  PICKLES. 

Apple  Sweet  —  Sweet  Mango  —  Sweet  Peach  —  Cantelope — Cu- 
cumber     39 — 41 

SALADS  AND  SIDE  DISHES. 

Chicken- Dressing  for  Chicken  — Lobster  —  Salmon — Potato — Nice 
Side  Dish— Sandwiches — Stewed  Sweet  Bread  with  Champignon — 
Croquettes — Rice  Croquettes 42—45 

BREAD. 

Waffles  made  with  Yeast— Light  Bread— Potato  and  Hop  Yeast- 
Rusk — Yeast — To  Make  Gems  —  Puffs  —  Cream  Muffins  —  Rice 
Muffins — Corn-meal  Muffins — ^Yeast  Muffins  —  Quick  Muffins — 
Corn  Muffins— Buckwheat  Cakes — Rice  Griddle  Cakes  —  Cream 
of  Tartar  Biscuit — Soda  Biscuit — Sour  Cream  Biscuit — Graham 
Biscuit — Light  Rolls — Light  Loaf  Rolls  —  Potato  Yeast — Bread 
made  with  Flcischraan's  Yeast — French  Biscuit — Yankee  Biscuit 
— Short  Biscuit — Beaten  Biscuit — Salt-Rising:  Bread — Mush  Bat- 


CONTENTS.  XI 


ter  Cakes — Rice  Batter  Cakes — Bread  Crumb  Cakes — Corn-meal 
Batter  Cakes — Flannel  Cakes — Light  Rolls — Soda  Rusk— Rusk — 
Potato  Bread — Rice  Corn-meal  Bread  —  Kentucky  Corn  —  Egg 
Bread— Old  Fashioned  Corn  Dodgers — Sallj'  Lunn  without  Yeast 
— Sallj-  Lunn — Brown  Bread — Brown  Gems 4G— 58 

VEGETABLES. 

Suggestions  — Baked  Tomatoes  —  Scalloped  Tomatoes — Broiled  To- 
matoes— Fried  Tomatoe? — To  ]5oil  Corn — Fricaseed  Corn  —  Corn 
Pudding — Green  Corn  Fritters — Corn  Pudding — A  Xice  Way  to 
Prepare  Rice — Hominy — How  to  Cook  Hominy — Dressing  for 
Slaw  or  Lettuce— Slaw — How  to  Prepare  Sweet  Potatoes— Pota- 
toes for  Breakfast — To  Boil  Potatoes— Potato  Puffs — Potato  Balls 
— To  Cook  Parsnips  —  Macaroni  —  Cashaw  —  Salsify  or  Oyster 
Plant— Young  Onions — Cymblings  —  Fried  Peaches — ^Fried  Egg 
Plant  —  Fried  Green  Tomatoes  —  Fried  Cucumbers — Green  Corn 
Pudding 59— C5 

OMELETTES. 

Puft  Omelette— To  Poach  Eggs— Fried  Eggs— Scrambled  Eggs— To 
Boil  Eggs— Columbus  Eggs— Dressed  Eggs GG— 68 

CANNED  FRUITS  AND  VEGETABLES. 

To  Can  Green  Corn — Green  Corn  for  "Winter  Use — Tomatoes  and 
Okra  for  Soup — Peaches — Fruit  —  To  Seal  Preserves  —  Apples — 
Tomatoes — Peaches  and  Pears 69—70 

PASTRY. 

Suggestions — Puff  Paste — Confectioners'  Paste — Common  Pie — Lard 
Paste — Suet  Paste — Cheese  Cake — Transparent  Pudding— Orange 
Roley  Poley — Cream  Pie — Custard  Pudding — Bourbon  Pudding 
—  Kentucky  Pudding — Vinegar  Budding  —  Orange  Pudding — 
Lemon  Pudding — Lemon  Pie — Snow  Dumplings — Apple  Dump- 
lings— Baked  Apple  Dumplings — Apple  Custard  for  Pies—  Quince 
Pudding — Citron  Padding — Preserve  Pudding— Cherry  Pudding 
— Mince  Pies— Mince  Meat 71 — 73 


CONTENTS. 


PUDDINGS. 

Sweet  Potato  PiuUling — Sweet  Potato  Pie — Irish  Potato  Pudding 
— Cocoaniit — Jelly — Molasses — Molasses  Pie — Potato  Pudding — 
Jam  —  Pumpkin  —  Feather  —  Ginger  —  Gingerbread  —  Sago  — 
Tapioca — Sponge  Cake  Roll— Dressing  for  Sponge  Cake — Lemon 
Sponge  Cake— Orange— Scotch— Tapioca  Pudding  without  Eggs 
or  Milk — Cottage — Woodford  —  German  Puffs — Plain — Cake — 
Charlotte  Russe — Pound  Cake — Cake — Minute— Sweet  Potato — 
Jelly  Rolls — Biscuit — Jam  Cake — Prune  Meringue — Apple  Cake 
Meringue- Apple  Meringue— Omelette  Souffle — Apple  Souffle — 
Apple  Cream — Apple  Dessert — Coddled  Apples — Pears  in  Syrup 
— Blackberry  Flummery — Good  Friday — Virginia — French — 
Bread — Very  Nice— Oxford — Apple  Fritters— Delicious  Fritters 
— Cream  Pufl's — Plum — Economical  Plum — Raisin — Rice — Plum 
-Cream— The  Queen- Thickened  Milk— Batter— Sunderland.. . .    80—94 

SAUCES  FOR  PUDDINGS. 

White— For  Plum- Wine— Cold 95 

CAKE. 

Suggestions  —  White  Sponge  —  Cream  Sponge  — Icing  —  Yellow 
Sponge — Savoy  Biscuit — Water  Melon — Pound — Queens — Deli- 
cate—  Charlotte  Polonaise  —  White  —  Ambrosia  —  Mrs.  Clay's 
Premium — Beautiful  White — White  Cup — A  Nice  Flavoring  for 
— Tip  Top— Rich  Fruit- Fruit— Two  Pound  Cake  by  Measure — 
Cocoanut —  Springfield  —  Economical  —  Ten  Minute  —  Ginger 
Si)onge — Soft  Ginger--Extra  Ginger — Superior  Ginger  Loaf — 
Bride's — Corn  Starch  Bride's  —  Starch  —  Mountain — Icing  for 
Mountain — White  Mountain — Chocolate — Chocolate  Filling — 
A  Good  Cup— Puff  or  Cup— Small  Cup— Nut— Almond — Rosette 
— Orange- Golden — Ginger  Snaps — Hard  Ginger — Scotch — Jum- 
bles— Dough  Nuts — Sugar  Drop — Cream  —  Silver  —  Chocolate  — 
Snow  Ball— Portugal— Coffee— Spiced— Marble— Black  and  White 
Marble — Nice  Tea — Delicate  Tea  —  Black — Superior  Black — 
Chocolate  or  Jelly — -Jelly — Biscuit  a  la  Creme — Wine — Cream — 
Lady— 3Ioraines— 31ille-ans 96—115 


CONTEXTS.  XI 11 


FILLING  FOR  CAKE. 

A  Beautiful  Coloring  for  Cake — Icing  made  with  Gelatine — Choco- 
late Icing — Lemon  Jelly — Cream  Filling — For  Jelly  Cake — Icing 
between  Jelly  Cakes — Lemon  Butter— Mixture  for — Custards- 
Substitute  for  Jelly IIG— 1J8 

CUSTARDS  AND  JELLIES. 

"Wine  Jelly— Boiled  Custard— Trifle— Solid  Custard— Cold— Lemon 
— Charlotte  Russe — Farina — 'Without  Moulding — Velvet  Cream — 
Bavarian  Cream — ^Float — Baked  Custard — Bibavo — Irish  Moss 
Blanc  Mange — Isinglass  Blanc  Mange — Irish  Cream — Ambrosia 
— Snow  Pudding — Rock  Cream — Angels'  Food — Oriole's  Nest — 
Isinglass  Cream — Italian  Cream — Calves'  Foot  Jelly — Gelatine — 
Isinglass — Russian — Oranges  with  Transparent 119 — 126 

ICES. 

Cocoanut  Cream — Jerusalem  Cream — Ice  Cream — Almond  Cream 
Lemon  Cream — Chocolate  Custard  Frozen — Bisque  Glace — Straw- 
berry Ice  Cream — Caramel  Cream — Chocolate  Ice  Cream — Frozen 
Pudding — Ice  Pudding — Xesselrode  Pudding — Toute  Fruite — 
Madeira  "Wine  Sherbet — Roman  Punch  Ice— Champagne  Ice — 
Pine  Apple  Ice — Lemon  Ice — Sherbet — Orange  Sherbet — Rasp- 
berry Ice 127—102 

JELLY  FOR  MEAT. 

Jelly  for  Meat — "White  Pippin  Apple — Currant — Crab  Apple — 
Raspberry — Gi'een  Grape 133 — 134 

CONFECTIONERY. 

Cocoanut  Drops — White  Cream  Candy — Chocolate  Caramels — 
Cream  Candj' — Cand}' — Cocoanut  Meringue — Meringues — Side 
Dish  of  Oranges  —  Chocolate  Egg  Kisses — Mirletons  Aux 
Amandes — Frangipane  a  la  Congurs — Tartlettcs  Marin — Meringue 
Tarts — Meringue  Pie — Lemon  Meringue  Pie — "White  Tally  Candy 
— Brown  Taffy — Almond  Candy — Burnt  Almonds — Egg  Kisses.. .135— 130 


xiv  CONTENTS. 


BEVERAGES. 

Champagne  Puncli — Whisky  Punch — Catawba  Punch — Superior 
Catawba  Wine — Currant  Wine — Blaclvberry  Wine — Strawberry 
Wine— Gooseberry  Wine — Grape  Wine— Raspberry  Vinegar — 
Blacliberry  Cordial— Strawberry  Acid— Eorg  Fog— Porter  Soda- 
Currant  Shrub — Cream  Nectar — Blackberry  Vinegar— Beer — 
To  Keep  Cider  Sweet  —  Champagne  Cider  —  Apple  Wine  — 
Brandy  Peaches — Currant  Wine--Pine  Apple  Syrup— Rasp- 
berry Syrup — Orange  and  Lemon  Syrup — Essence  of  Lemon — 
Tea— Good  Tea— Chocolate— Boiled  CofF'^e— Good  Coffee— Drip- 
ped Coffee 140—147 

PRESERVES. 

Sweetmeats— To  Preserve  Peaches— Honey-Strawberry— Quince — 
To  Preserve  Orange  Peel — Peach — To  Clarify  Sugar  for  Preserv- 
ing-Peach Marmalade— Tomato — To  make  Maple  Syrup — Wild 
Crab— Raspberry — Cherry— Plum 148 — 151 

FOOD  FOR  SICK. 

Thickened  Milk — Arrowroot  with  Milk  —  Corn-meal  Gruel — 
Tapioca  Jelly — Arrowroot  Jelly — Sago  —  Rice — A  Preparation 
for  the  Sick— For  Infants— Blackberry  Jelly 152—154 

REMEDIES. 

A  Good  Salve — To  Cure  a  Felon — Excellent  Bitters — A  Cure  for 
Rheumatism— Antidote  for  Poison— For  Flesh  Bruises — A  very 
Fine  Lip  Salve — Poison  Oak  Cure — Breast  Ointment— Lemon 
for  Cough— A  Fine  Recipe  for  a  Cough— Sprains— Scalds  or  Burns 
— Poisonous  Vines— Neuralgia— Cold  in  the  Head — Ear-Ache — 
Bruises  — Lip  Salve— Eye  Water  — Inflamed  Eyes— Salve  for 
Burns — Aperient— Dyspepsia  155 — 158 

SOAPS. 

Potash— Soft— Soda  Ash  159— IGO 


CONTENTS.  XV 


MISCELLANEOUS. 

rolUh  for  Grates,  or  to  Taint  Brick  Ilonrths— Soap— WasJi  for 
the  Hair— For  Cleansing  Laces— "Wliitewash-Wash  for  llioSldn 
— Packing  Butter — Brine  for  Butter — American  Cement — Setting 
Colors — Bleaching- To  Clean  Black  Silk— To  Set  Color  in  Calico 
— Crape  Veils— To  Clean  Carpets — To  Glaze  Shirt  Bosoms — Ink 
Stains- To  Keep  Eggs — To  Remove  Stains  from  Marble — To  Clean 
Stair  Rods— Ink— Preserving  Butter — To  Prevent  Calicoes  from 
Fading — Washing  Clothes — Paint  for  Pavement— Sealing  "Wax — 
To  Freshen  Grenadine — To  Take  Marks  off  Furniture — Sealing 
Wax— JIucilage— Hair  Oil— Matting— Sapolio— To  Take  out  Mil- 
dew— A  Pretty  Experiment — Virginia  Brunswick  Stew 101 — 108 

Index  to  Advertisers 1C9 


SOUP 


RULES  ESSENTIAL  IN  MAKING  GOOD  SOUP. 

Beef  is  the  best  and  most  nutritious  meat  for  making  soup. 
Chicken  can  be  used  in  various  Avays  for  the  same  purpose, 
making  a  delicious  and  delicate  soup.  Pieces  of  cold  broiled 
steak,  also  the  bones  of  cold  joints  of  meat,  with  a  small  quan- 
tity of  the  meat,  can  be  made  into  soup  with  the  addition  of 
vegetables  and  proper  seasoning.  Always  be  careful  to  scour 
the  pot  thoroughly,  and  put  the  meat  in  cold  water,  which  should 
heat  gradually  and  simmer  four  or  five  hours.  It  should  not  be 
allowed  to  boil  more  than  twenty  minutes  to  cook  the  vegetables. 
It  should  be  skimmed  frequently.  Salt  and  pepper  to  taste. 
Rice,  dumplings,  etc.,  should  be  added  at  the  last  to  thicken. 
Vegetables,  if  used,  should  be  sliced. 

CHICKEN  SOUP. 

To  one  full  growm  fowl,  pour  on  two  gallons  of  cold  water,  and 
set  the  pot  on  the  back  of  the  stove,  so  that  it  may  cook  slowly 
for  three  hours.  Skim  several  times,  then  place  the  pot  where  it 
will  boil  slowly,  and  thicken  Avith  two  table-spoonfuls  of  flour, 
mixed  with  a  little  cold  Avater.  One  tea  cup  of  rice,  one  tea  cup 
of  cream  or  sweet  milk,  salt  and  pepper  to  the  taste  ;  and  just  be- 
fore serving  throAV  in  a  little  parsley  and  thyme. — 3Irs.  Martin. 

VEGETABLE  SOUP. 

Take  a  good  sized  .piece  of  beef  shank,  and  crush  the  bone,  so 
as  to  extract  the  marrow  ;  put  in  a  pot  with  two  gallons  of  cold 


SOUP   RECIPES. 


water,  Obsei've  the  same  rules  as  given  above  for  chicken 
soup,  only  cook  jQour  hours.  About  two  hours  before  the  soup 
is  done,  put  in  one  quart  peeled  tomatoes  ;  one  pint  okra  sliced, 
in  another  hour ;  and  a  half  hour  before  serving,  add  one 
half  pint  sliced  Irish  potatoes,  one  half  pint  tender  corn.  If 
the  flavor  of  onions  is  liked,  they  must  be  sliced  and  put  in  one 
hour  before  the  soup  is  done.  Turnips  also  may  be  used,  but 
should  be  added  as  soon  as  the  water  becomes  hot.  This  soup 
may  be  made  of  cold  steak. — 3Irs.  Mart'm. 

PEA  SOUP. 

Take  one  half  of  a  fried  or  broiled  chicken,  put  it  in  a  pot 
with  one  and  one  half  gallons  cold  water,  cook  slowly  for  two  and 
one-half  hours;  skim  well.  Take  one  quart  of  pea  hulls,  and 
drop  in  Avhen  the  water  becomes  heated ;  strain  through  a 
colander  and  thicken  with  two  table-spoonfuls  of  flour,  one  cup  of 
cream  or  milk,  one-half  hour  before  serving.  Pepper  and  salt 
to  taste. — Mrs.  Matiin. 

NOODLES  FOR  SOUP. 

To  one  eg^,  add  a  little  salt  and  flour,  enough  to  make  a  stiff 
dough ;  roll  out  in  a  thin  sheet,  aiid  dredge  with  flour,  to  prevent 
sticking  ;  then  roll  as  for  a  dumpling,  and  shave  down  in  very 
small  pieces,  just  as  you  would  shave  cabbage  for  slaw. — Katy 
Desha. 

CLEAR  BEEF  SOUP. 

Cut  up  iu  a  pot  the  following  ingredients  :  four  pounds  of  the. 
lean  of  beef,  two  carrots,  a  knuckle  of  veal,  a  table-spoonful  of 
butter,  three  small  strips  of  pork,  or  sweet  middling,  or  cold  ham; 
two  onions ;  put  the  onions  in  whole  and  stick  six  cloves  iu 
each ;  one  blade  of  mace ;  pour  a  tea-cup  of  water  on  this  and 
let  it  stew  fifteen  minutes ;  then  fill  the  pot  with  cold  water ; 
let  it  come  to  a  good  boil ;  carefully  skimming  all  of  the  scion 
from  the  soup;  it  takes  three  skimmings.  -After  it  has  been 
well  skimmed,  set  the  pot  on  the  back  of  the  stove  and  let  it 


SOUP  RECIPES, 


boil  gently  six  hours.  About  oue  half  luHir  before  serving,  drop 
in  a  small  bunch  of  parsley ;  strain  it  through  a  cloth  before 
sending  to  the  table.  Salt  to  the  taste,  and  brown  with  burnt, 
brown  sugai*. — Mrs.  P.,  Lexington,  Ky. 

OKRA  SOUP. 

Cut  up  and  skin  two  chickens,  with  two  onions  and  tlirci 
strips  of  sweet  middling.  Fry  this  in  a  skillet;  when  it  is  done, 
pour  some  water  on  it  and  rinse  all  into  a  pot,  filling  the  pat  two 
thirds  full  of  water.  Put  in  one  quart  of  tomatoes  and  let  it 
cook  with  the  soup.  In  a  saucepan  cook  four  pints  of  okra. 
AVhen  the  chicken  in  the  soup  has  boiled  long  enough  to  bone, 
pour  the  soup  through  the  colander,  so  as  to  take  out  all  of  the 
bones  ;  and  drop  in  the  tomatoes  and  the  pieces  of  middling.  Pull 
the  meat  or  chicken  into  small  pieces,  and  put  back  the  soup  to 
boil,  adding  the  okra.     Salt  to  the  taste. — Mrs.  L.  Payne. 

BEEF  SOUP  OR  TEA. 

Take  one  half  pound  of  lean  beef;  cut  in  pieces  as  large  as  the 
end  of  your  thumb  ;  put  in  cold  water,  one  third  of  a  pint ;  let  it 
soak  over  night.  Cook  the  beef  in  two  thirds  of  a  pint  of  water 
gently  for  three  hours  ;  pour  off  the  tea ;  dry  the  j)ieces  of  beef, 
and  pound  them  in  a  mortar  very  fine  ;  then  pour  together  the 
pounded  beef,  the  soup,  and  the  water  in  which  the  meat  soaked 
during  the  night.  The  water  and  tea  should  be  mixed  while 
the  tea  is  boiling.  After  the  tea  has  boiled  three  hours,  there 
should  be  as  much  water  as  when  you  began  ;  fill  up  \vith  boil- 
ing water  as  it  boils  away. 

DELICIOUS  SOUP. 

Have  ready  one  quart  of  peeled  tomatoes  ;  one  half  teaspoon- 
ful  of  soda  ;  let  this  stew  until  the  tomatoes  are  thoroughly 
cooked.  Have  one  half  gallon  of  boiling  milk,  new  and  un- 
skimmed; pour  in  the  tomatoes,  stirring  well.  Let  all  boil  to- 
gether about  fifteen  minutes ;  season  with  red  pepper,  salt,  and 
one  table-spoonful  of  butter;  just  before  pouring  up,  thicken 
with  pounded  crackers. — Mrs.  Alice  Garrett. 


SOUP  RECIPES. 


SOUP. 

A  little  lard  and  flour  sprinkled  in  the  pot ;  two  carrots,  two 
parsnips,  two  turnips,  half  a  cabbage,  parsley,  thyme  and  onion  ; 
then  the  beef,  allspice  and  cloves  pounded.  Let  the  beef  stew  till 
brown ;  then  add  boiling  water,  till  you  make  the  soup  as  strong  as 
you  Avish.  When  done,  strain  through  a  sieve  ;  the  water  from 
the  Bouille  is  the  best  for  the  soup.  — 3Irs.  Brutus  Clay. 

BOUILLE. 

Take  the  bone  from  the  rump  of  the  beef;  put  in  a  pot  of 
water ;  add  cabbage,  turnips,  carrots,  parsnips,  parsley,  and 
spice.  Let  it  simmer  six  hours  ;  half  an  hour  before  dinner  put 
some  of  the  gravy  in  a  stew  pan  ;  thicken  with  brown  flour  and 
burnt  sugar ;  add  the  vegetables ;  send  the  beef  to  table  with 
the  vegetables  poured  over  it. 

GUMBO. 

Fry  two  chickens ;  also,  fry  one  quart  of  okra ;  cut  up  four 
or  five  tomatoes,  a  lai'ge  onion,  and  parsley  to  taste;  while 
frying,  pour  in  a  pint  or  more  of  boiling  water  ;  stew  till  you  can 
pick  the  bones  out  of  the  chicken  ;  add  a  teacup  of  cream  and 
one  of  rice  boiled  soft ;  add  cayenne  and  black  pepper,  salt,  and 
butter,  to  taste. 

PEA  SOUP. 

Two  pints  shelled  peas  ;  half  of  a  chicken  ;  put  on  with  one  and 
a  half  gallons  of  water;  some  thyme,  parsley,  salt,  and  pepper. 
When  the  peas  are  done,  take  them  out;  then  return  them  to 
the  water  in  the  mashed  state  ;  add  quarter  of  a  pound  of  but- 
ter, rolled  in  flour  ;  before  sending  to  table  add  half  a  pint  of 
cream. 

GUMBO  SOUP. 

One  chicken,  cut  up  and  fried  brown  ;  one  pint  of  lard  ;  then 
take  out,  and  fry  two  or  three  slices  of  beef  in  same  gravy  ; 
five  dozen  pods  of  okra  sliced  and  fried  brown  ;  six  onions 
chopped  and  fried  ;  a  large  pan  of  tomatoes  chopped  up.  Put 
these  ingredients  into  three  quarts  of  water  ;  boil  two  hours  ; 
season  with  pepper  and  sauce  to  taste,  and  serve  hot. 


SOUP  RECIPES. 


CALF'S  HEAD  SOUP. 

Put  tlio  head  into  one  and  a  half  gallons  of  water  ;  let  it  boil 
till  the  meat  drops  from  the  bones  ;  take  out  and  chop  very 
fine  ;  take  out  the  brains  and  mix  with  them  one  pint  of  claret 
or  port  wine,  one  tea-spoonful  of  salt,  and  one  glass  of  Madeira 
wine  ;  mix  with  chopped  meat  an  onion  minced  fine,  handful  of 
parsley,  one  tea-spoonful  of  cloves,  one  of  allspice,  one  of  black 
pepper,  a  little  sage  and  thyme,  a  piece  of  butter  size  of  an  egg, 
'with  a  little  flour  worked  in,  and  put  in  the  soup. 


FISH   RECIPES. 


FIS  ti 


BAKED  FISH. 

Clean  the  fish  thoroughly,  and  salt  it;  when  ready  to  cook, 
wash  it  nicely  ;  have  i-eady  some  light  bread  crumbs  ;  season 
highly  with  pepper,  salt,  a  few  celery  seed,  a  very  little  chopped 
onion,  a  piece  of  butter  about  the  size  of  a  walnut ;  stuff  your 
fish  with  this  dressing,  and  place  in  a  baking  pan  with  Avater 
enough  to  about  cover  it  ;  put  in  a  little  pepper  and  salt,  and  a 
piece  of  butter  about  the  size  of  a  large  hen  egg,  rolled  in  flour. 
Put  inside  the  stove,  and  when  it  begins  to  cook,  baste  frequently 
till  done.  Garnish  fish  with  hard-boiled  egg,  cut  in  rings. — 
Louisa. 

TO  BAKE  FISH. 

Rub  the  fish  with  salt  and  pepper,  and  a  very  small  quantity 
of  cayenne  pepper,  inside  and  out ;  prepare  a  stuffing  of  bread 
seasoned  with  pepper,  salt,  thyjne,  or  parsley  ;  sew  the  fish  or  tie 
with  a  string;  put  it  in  a  pan,  and  to  a  good  sized  fish  allow  a 
pint  of  water  ;  sprinkle  with  flour,  and  add  some  butter  ;  baste 
well ;    bake  slowly  one  and  a  half  hours. — Katy  DesJux. 

TO  STEW  FISH. 

Rub  Avith  salt  and  pepper,  and  put  in  a  pan ;  also,  one  pint 
of  water  to  a  fish  weighing  five  pounds.  When  about  half  done, 
season  Avith  salt  and  pe])per,  half  a  pound  of  butter,  one  teacup 
of  flour,  parsley,  and  thyme.  This  can  be  stinted  into  a  pint  of 
oysters  (^or,  if  not  convenient,  the  oysters  may  be  omitted). 
Serve,  Avith  the  gravy  in  the  dish.  Instead  of  oysters,  six  hard- 
boiled  eggs,  sliced,  may  be  used. — 3Irs.  Mmihi. 


FISH   RECIPES. 


TO  FRY  FRESH  FISH. 

After  having  the  fish  nicely  cleaned,  season  with  salt  and  pep- 
per, and  roll  in  flour  or  corn  meal  ;  drop  them  in  hot  lard,  and 
fry  until  brown. 

TO  BOIL  SALT  COD. 

Soak  the  fish  all  night;  change  the  water  next  morning. 
About  two  hours  before  dinner,  put  it  on  in  scalding  water ; 
boiling  will  harden  it.  Make  a  sauce  of  eggs  and  drawn 
butter.  Codfish  cakes  can  be  made  of  cold  fish,  mashed  jiota- 
toes  and  enough  flour  to  make  them  stick.  Make  into  little 
cakes  and  fry. 

TO  BOIL  FRESH  FISH. 

Clean  well  and  rub  with  pepper  and  salt,  and  pin  it  in  a 
towel  and  drop  in  boiling  water ;  keep  it  boiling  fast.  A  large 
fish  will  take  three  quarters  of  an  hour,  a  small  one  less  time. 
V/hen  done,  put  it  in  a  dish  and  dress  with  eggs,  and  drawn 
butter  and  parsley.  Walnut  and  mushroon  catsup  are  good 
with  boiled  fish. 

FOR  A  LARGE  FRESH  FISH. 

Wash  and  clean  well ;  have  a  kettle  of  boiling  water  on  the 
stove  ;  take  the  fish  and  tie  up  in  a  cloth  ;  put  about  one 
table-spoonful  of  salt  in  the  kettle;  boil  six  eggs  very  hard, 
and  chop  up  fine ;  about  two  table-spoonfuls  of  butter ;  one 
tea-spoonful  of  pepper ;  one  of  salt,  and  a  little  mustard  ;  a 
little  milk  to  make  into  a  gravy.  Pour  over  the  fish  ;  if  any  fish 
eggs,  boil  them  also.  This  is  a  nice  fish  sauce  for  any  kind  of 
fish. 

STUFFED  AND  BAKED  FISH. 
Clean  the  fish  and  wipe  dry  ;  rub  salt  inside,  and  pepper, 
salt  and  flour  all  over  the  outside ;  then  take  stale  bread  and 
pound  up  well ;  add  one  tea-spoonful  of  pepper  and  salt ;  beat 
one  egg,  and  add  a  little  sage  and  onion  ;  stufi:'  the  fish,  and 
bake  about  two  hours,  and  serve  with  sauce  as  the  above. 


FISH   RECIPES. 


C0DFI3H  BALLS. 

Take  codfish  and  soak  one  day  and  night,  then  boil  it  all  to 
pieces,  and  pick  into  shreds  ;  i)ick  out  all  the  bones,  and  let  it 
drain.  To  about  one  pound  of  fish,  allow  one  dozen  Irish  pota- 
toes, boiled  and  mashed  very  fine  ;  season  with  pepper,  salt  and 
tea-cupful  of  sweet  milk  ;  break  one  egg  ;  then  mix  all  well  to- 
gether, and  make  into  rolls  and  bake  a  light  brown. 

STEWED  CODFISH. 

Soak  well ;  put  about  a  pint  of  water  in  a  skillet,  and  pick 
to  i^iec^es  about  as  much  fi^h  as  you  want  for  a  meal ;  break  two 
eggs  into  the  skillet ;  then  season  Avith  butter,  pepper  and  salt ; 
make  a  little  thickening  of  flour  and  milk  ;  stew  until  all  is  thick 
enough.     (A  side  dish  for  supper  or  breakfast.) 

FISH  PIE. 

One  can  of  salmon  must  be  i)icked  into  small  pieces,  and  put 
aside  until  the  pap  is  made — thus  :  put  one  quart  of  fresh  milk 
to  boil ;  with  a  rolling-pin  or  mortar  pulverize  about  ten  cents 
worth  of  oyster  crackers,  with  which  thicken  the  milk,  making 
it  about  the  consistency  of  mush;  when  almost  cool,  stir  into 
it  a  quarter  of  a  pound  of  butter,  and  a  little  suet ;  fill  your 
baking-dish  with  alternate  layers  of  this  pap  and  the  fish, 
beginning  and  ending  with  the  pap  ;  between  each  layer,  grate  a 
very  little  nutmeg;  bake  only  until  warm,  for  all  of  it  has  been 
cooked  before. — 3frs.  J.  C.  Ford,  Lomi^ville. 

• 

SAUCE  FOR  SALAD  OR  FOR  FISH. 

Take  the  yolks  of  two  hard-boiled  eggs ;  pulverize  them 
w-cll  ;  add  mixed  mustard,  pepper,  salt  and  three  table-spoonfuls 
of  salad  oil,  and  three  of  vinegar;  one  table-spoonful  of  tomato 
catsup. — Mm  E.  Mitchell. 

FISH  SAUCE. 

One  half  pint  of  cream  and  milk  mixed  ;  two  eggs  well 
beaten  ;  juice  of  one  half  lemon  ;  salt  and  pepper.  Put  on  the 
fire  and  stir  constantly,  until  it  thickens. — Mrs.  Ed.  Taylor. 


OYSTER  RECIPES. 


OirSTlSRS 


OYSTER  SOUP. 

To  two  quarts  of  new  milk,  add  one  pint  of  hot  water ;  let 
it  come  to  a  boil ;  pour  in  the  liquor  of  one  whole  can  of  oys- 
ters; then  add  the  oysters,  and  boil  two  minutes.  Have  a  soup 
tureen  ready,  with  two  dozen  powdered  oyster  crackers,  a  table- 
spoonful  of  butter,  salt  and  pepper  to  taste;  pour  on  the  soup 
and  send  to  the  table.  Never  allow  butter  to  boil  in  soup  ; 
it  curdles. 

DRESSING  FOR  COVE  OYSTERS. 

Put  one  pint  of  milk  on,  and  let  it  come  almost  to  a  boil ;  tlien 
beat  two  eggs,  and  stir  into  the  milk  ;  add  mustard,  salt  and 
vinegar  to  ta.ste. — Miss  Kate  Sj^ears. 

OYSTER  SOUP. 

Three  quarts  of  new  sweet  milk  ;  one  half  pint  of  water,  one 
half  pound  of  butter  ;  salt  and  pepper  to  taste;  pour  into  this 
the  liquor  of  one  can  fresh  oysters  ;  let  it  come  to  a  boil ;  then 
add  the  oysters,  and  one  quarter  of  a  pound  of  rolled  crackers  ; 
let  all  boil  a  few  minutes. — 3frs.  T.  H.  Mitchell. 

OYSTER  SOUP. 

To  a  can  of  oysters  and  liquor,  add  the  can  full  of  water, 
seasoned  with  red  pepper  and  salt  to  taste  ;  cook  till  nearly 
done.  Add  yolks  of  four  eggs  beaten,  mixed  in  a  pint  of  milk; 
put  into  the  oysters,  and  stir  till  it  thickens. — Mrs.  Burnley. 


10  OYSTER   RECIPES. 


FRIED  OYSTERS. 

Use  the  largest  oysters  for  frying.  Take  the  oysters  from  the 
can  and  wipe  them  perfectly  dry ;  break  four  eggs  for  a  whole 
can  ;  beat  them  a  little  and  season  very  delicately  with  salt  and 
pepper  ;  dip  each  oyster  into  the  egg  and  then  into  bread  crumbs 
grated  very  fine  ;  put  them  on  a  large  board  to  dry  again  ;  fry 
in  boiling  lard. — Mrs.  P.,  Lexington,  Ky. 

STEWED  OYSTERS. 

Separate  the  oysters  from  the  liquor.  Put  the  liquor  in  a 
stew-pan  and  add  one  pint  water,  a  wine  glass  of  cream,  a  lump 
of  butter,  size  of  hen  egg ;  pepper,  salt,  bread  crumbs  to  taste  ; 
let  them  boil  together ;  then  add  oysters,  and  cook  till  thor- 
oughly heated.— ilf/-s.  M.  T.  Seott. 

FRIED  OYSTERS. 

Separate  the   oysters   from   the  liquor.      One  egg,  one  gill 

milk,  one  table-spoonful  flour,  pepper  and  salt,  beat  well  together ; 

then  put  oysters  in  batter,  have  ready  powdered  crackers;  roll 

oysters  in  the  crumbs  and  fry  in  hot  lard  or  butter. — 3£rs.  M. 

T.  Scott. 

SCALLOPED    OYSTERS. 

Take  the  oysters  from  liquor ;  place  some  in  a  baking  dish  or 
pan  ;  grate  bread  crumbs,  seasoned  highly  with  pepper  and  salt;  a 
few  celery  seed  over  them  and  small  bits  of  butter  ;  add  another 
layer  of  oysters  and  the  seasoning  ;  then  jwur  over  a  glass  of 
wine  and  the  oyster  liquor,  after  grating  bread  over  the  whole. 
Bake  till  hot  through. — Hiss  E.  Mitchell. 

SCALLOPED   OYSTERS. 

Toast  slices  of  bread  and  butter  well  on  both  sides ;  line  the 
baking  dish  with  it  instead  of  a  crust.  Pour  the  oysters  into  the 
dish,  after  seasoning  with  butter,  pepper  and  salt.  Crumb  bread 
on  top  and  bake  fifteen  minutes. 

OYSTER  FRITTERS. 

Take  two  eggs  ;  bread  crumbs  and  flour,  and  enough  milk  to 
make  a  stiff  batter ;    season  this  with  pepper  and  salt.     Take 


OYSTER  RECIPES.  11 


equal  portions  of  butter  and  lard,  and  put  this  in  the  frying  pan  ; 
drop  in  a  siwonful  of  batter  and  one  or  two  oysters  ;  cook  brown 
and  turn  carefully.     This  is  a  nice  breakfast  dish. 

TO  STEW  OYSTERS. 

Put  the  oysters  in  a  stew  pan,  with  a  lump  of  butter ;  when 
the  oysters  come  to  a  boil,  put  in  a  thickening  of  flour  and  water, 
salt  and  pejiper.     Serve  in  a  covered  dish. 

A  FINE  OYSTER  PIE. 

Make  a  rich  puff  paste  ;  and,  after  having  greased  the  baking 
dish,  line  with  the  paste.  Then  season  one  quart  of  oysters  with 
pepper  and  salt,  one  half  pound  of  butter,  and  half  a  tea-cup 
of  bread  crumbs ;  put  this  in  with  the  oysters  (without  the 
liquor),  and  cover  Avith  paste  (in  strips.)  This  pie  will  bake 
in  one  ludf  hour ;  if  in  baking  the  crust  browns  too  fast,  put 
over  it  paper  doubled  ;  if  it  looks  dry,  pour  in  some  of  the 
liquor,  which  must  be  boiled.  Serve  immediately,  as  paste  is 
better  when  just  from  the  oven. 

OYSTER  SAUCE  FOR  FOWLS. 

Plump  the  oysters  for  a  moment  or  two  over  the  fire ;  take 
them  out  and  stir  into  the  liquor,  flour  and  butter  mixed 
together;  salt  and  pepper  to  taste.  Yv'hcu  it  has  boiled,  put  in 
the  oysters  and  add  a  glass  of  wine. 

OYSTER  SAUSAGES. 

Chop  a  pint  of  oysters  with  a  quarter  of  a  pound  of  veal ; 
some  bread  crumbs,  seasoned  with  salt  and  pepper  ;  pound  them 
in  a  mortar;  make  them  into  little  cakes,  dipped  into  an  egg; 
flour  and  fry  them  dry.     Serve  hot. — Miss  McCaniey. 


12  MEAT     KECIPES. 


MB  ATS 


MEATS. 

Meat  slioulJ  be  kept  for  a  day  or  two  before  being  cooked, 
in  order  to  render  it  more  tender.  Never  parboil  meat  that  is 
to  be  roasted.    This  extracts  the  juices  and  makes  it  insipid. 

The  fire  must  be  in  proportion  to  the  size  of  the  article  to  be 
roasted  ;  an  allowance  of  twenty  minutes  to  each  pound,  is  the 
time  usually  given.  In  summer,  meat  will  roast  in  shorter  time 
than  in  winter.     Roast  with  a  quick  fire,  and  baste  frequently. 

Salt  meats,  large  fish,  and  meat  for  soup  should  be  put  to 
boil  in  cold  water. 

Should  poultry  or  meat  not  intended  for  soup  be  put  to 
boil  in  cold  or  boiling  water  ?  This  is  a  question  on  which  the 
highest  authorities  differ.  We  recommend  a  middle  course — 
using  hot,  but-  not  boiling  Avater ;  boiling  water  contracts  the 
sliin  so  rapidly  as  to  toughen,  and  prevents  impurities  from 
escaping ;  cover  the  meat  with  water  and  boil  gently,  one  quart 
to  a  pound.  Cover  closely  and  skim  frequently ;  should  the 
water  become  too  much  reduced,  replenish  with  boiling  water. 

Frozen  meat  should  be  immersed  in  cold  water  before  cook- 
ing, or  it  will  be  tough. 

Boiled  meat  should  be  served  as  scon  as  ready  for  the  table, 
or  it  will  become  sodden. 

SADDLE  OF  VENISON. 

Put  the  venison  on  to  bake,  with  the  side  which  is  uppermost 
when  it  comes  to  the  table  next  to  the  pan  ;  then  make  the 


MEAT  RECIPES.  13 


dressing  thus :  ■with  the  fingers  crumble  a  small  piece  of  light 
bread,  which  season  highly  with  pepper  and  salt.  "When  the 
meat  is  about  half  done,  turn  it  over,  and  cut  on  cither  side  of 
the  bone  several  places,  about  two  and  a  half  inches  long,  which 
stuff  with  the  dressing  just  made.  Then  pour  all  over  the  meat 
a  half  tea-cupful  of  catsup.  Into  a  half  tea-cup  of  black  molasses 
stir  a  table-spoonful  of  whole  allspice,  and  a  tea-spoonful  of  brown 
sugar  ;  this,  too,  pour  over  the  meat ;  then  crumble  light  bread 
all  over  the  upper  surface,  keeping  the  meat  well  basted  all  the 
while,  and  cooking  slowly,  for  it  burns  readily.  Just  before 
taking  the  venison  off,  put  here  and  there  all  over  it  a  little 
jelly.— J/?-s.  C.  S,  Brent 

,  BEEF  A  LA  MODE. 

Wash  and  wipe  a  round  of  beef;  cut  out  the  bone,  and  fill 
the  place  with  a  rich  stuffing,  made  of  bread  crumbs,  highly 
seasoned  Avith  pepper,  salt  and  onions.  Have  ready  one  tea- 
spoonful  of  salt ;  also,  one  of  pepper,  cloves,  mace  and  nutmeg; 
make  incisions  in  the  beef  with  a  knife,  and  put  in  them  strips 
of  fat  pork,  rolled  in  the  spices  ;  sprinkle  the  remainder  of  the 
spices  over  the  top  of  the  beef ;  and  then  cover  the  whole  with 
fat  pork,' to  prevent  burning.  Tie  the  beef  all  around  with  tape, 
and  skewer  it  well,  to  keep  it  in  place  ;  place  in  an  oven  with 
at  least  three  quarts  of  water,  and  let  it  bake  five  or  six  hours, 
(a  small  piece  will  require  less  time.)  Baste  constantly  with 
butter  and  lard,  mixed  with  a  small  quantity  of  flour.  When 
nearly  done,  skim  ofi"  the  fat  and  thicken  the  gravy.  Season 
with  walnut  catsup  and  wine. — Mrs.  Brutus  J.  Clay. 

STUFFED   BEEF  STEAK. 

Haifa  tea-spoonful  mace,  one  tea-spoonful  cloves,  alittle  thyme, 
l')epper,  and  salt,  a  double  handful  of  bread  crumbs  ;  beat  the 
steak  well ;  mix  the  ingredients  and  spread  them  over  the  steak, ' 
keeping  out  a  large  spoonful  to  thicken  the  gravy;  roll  the  steak, 
and  tie  at  each  end  and  in  the  center  ;  put  in  a  stove  pan,  and 
pour  in  enough  water  to  prevent  its  burning ;  add  a  piece  of 


14  MEAT     RECIPES. 


butter  about  the  size  of  a  small  hen  egg.  Put  inside  the  stove 
and  baste  frequently  while  cooking.  When  done,  thicken  the 
gravy  with  the  table-spoonful  of  bread  crumbs  ;  add  a  taste  of 
pepper  and  salt. — iliiss  Ella  Mitchell. 

BEEF  TONGUE. 

Soak  in  cold  water  all  night ;  then  wash,  and  boil  four  or  five 
hours ;  when  done,  take  off  the  skin  and  cut  in  thin  slices  ;  or, 
it  can  be  left  whole  ;  garnish  with  parsley. — MissE.  Ilitchell. 

CORN   BEEF. 

Make  brine  enough  to  cover,  and  strong  enough  to  bear  an 
egg ;  boil,  and  skim  well ;  add  a  table-spoonful  of  saltpetre  and 
a  quart  of  molasses  when  you  take  it  off  the  fire  ;  then  stir  it 
lip  well  and  mix  thoroughl3%  After  the  brine  gets  entirely 
cool,  put  in  the  beef. — il/rs.  Laurence  Jones. 

TO  COOK  CORN  BEEF. 

Boil  until  the  bone  comes  out ;  then  put  fat  and  lean  together 
to  suit  the  taste,  and  press  between  two  plates  or  dishes  with  a 
flat  iron. — 31rs.  Laurence  Jones. 

TO  CURE  BEEF  HAMS. 

Cut  hams  off  at  hip  joint ;  then  rub  and  salt  them  ;  let  them 
lie  two  weeks  in  moderate  weather,  three  when  very  cold. 
After  remaining  in  salt  a  sufficient  time,  rub  the  hams 
well  with  molasses  and  saltpetre,  mixed  as  follows  :  one  quart  of 
common  molasses  with  two  table-spoonfuls  of  pulverized  saltpetre 
— clarified,  if  to  be  had. — 3Irs.  Laurence  Jones. 

CURING  BEEF. 

Mix  two  tin  cupfuls  of  salt,  and  one  of  brown  sugar,  two  table- 
spoonfuls  of  pulverized  saltpetre  ;  rub  the  beef  well  Avith  the  mix- 
ture ;  let  it  remain  three  or  four  days  ;  then  hang  and  smoke 
for  a  week  or  two.  This  mixture  is  for  a  round  of  beef  cut  up 
into  six  or  eight  parts. — Hon.  E.  Harms. 


MEAT  EECIPES.  15 


TO  COOK   CORNED  BEEF, 

Put  on  in  boiling  water,  and  when  done  let  it  remain  In  the 
same  water  until  cold  ;  this  renders  it  juicy  and  delightful. — 
Mrs.  E.  McCarney. 

MUTTON  CHOPS. 

Trim  the  chops  ;  beat  them  well  and  chop  into  mince  meat, 
taking  care  not  to  separate  the  meat  from  the  bone  ;  chop  both 
sides  ;  sprinkle  salt  and  pepper  on  both  sides  ;  have  ready  some 
bread  crumbs  and  two  eggs  well  beaten,  and  dip  the  chop  in 
egg  and  roll  in  the  crumbs  ;  have  in  the  frying  ^lan  two  ounces 
butter ;  when  it  melts  put  in  the  chops  and  fry  slowly  ;  never 
turn  them  till  they  look  firm ;  flavor  with  onion  and  parsley,  a 
dessert  spoonful  of  flour  in  an  ounce  of  butter ;  brown  the  flour 
and  roll  in  the  butter. — Mn.  M.  T.  Scott,  Lexington. 

TO  COOK  A  JOINT  OF  MUTTON. 

Put  it  on  in  cold  water,  with  one  onion,  some  salt  and  pepper; 
let  it  boil  two  hours,  or  until  tender,  but  not  till  it  boils  to 
pieces  ;  then  put  it  in  a  large  baking  pan  ;  stuff"  with  bread 
crumbs  seasoned  with  pepper^  salt,  chopped  onion,  spices,  herbs, 
and  jelly;  moisten  crumbs  with  butter  or  melted  lard  ;  pour  a 
pint,  or  little  more,  of  water  into  the  pan  ;  place  slices  of  fat 
bacon  on  the  mutton  ;  just  before  dishing  up  add  to  the  gravy 
one  pint  wine,  one  table-spoonful  jelly,  and  a  little  spice.  If  the 
gravy  is  veiy  greasy,  skim  a  good  deal  off"  before  adding  the 
wine.  You  should  put  on  the  mutton  about  9  o'clock. — Mrs. 
Stoner. 

HOW  TO  COOK  HAM. 

Take  a  good  sized  ham  ;  put  it  into  lukewarm  water  covered 
as  tightly  as  possible  ;  allow  no  more  steam  to  escape  than  pos- 
sible ;  a  ham  Aveighing  sixteen  pounds,  boil  from  four  to  five 
hours  ;  then  let  it  stand  in  the  water  until  cold  ;  if  taken  from 
the  stove  at  night  do  not  take  it  from  the  kettle  until  morning. 
The  same  plan  when  boiling  beef  or  tongue. 


16  MEAT   RECIPES. 


TO  BOIL  A  HAM. 

Fill  the  pot  with  water  ;  put  in  the  ham  ;  fill  all  around  with 
nice  hay  ;  add  garlic,  cloves,  mace,  allspice,  thyme,  and  pepper ; 
let  it  boil  several  hours,  until  quite  done,  and  then  add  about  a 
quart  of  cider  or  wine. — 3Iiss  Kate  Spears. 

BAKED  HAM. 

Wash  and  clean,  then  wrap  it  well  in  a  bundle  of  oats,  and 
boil  until  done,  then  take  out  and  skin  ;  then  take  two  flat 
sticks  and  lay  in  the  bottom  of  the  stove  pan  ;  lay  the  ham  on 
the  sticks,  and  make  a  batter  of  flour  and  water  and  spread  all 
over  the  ham.  Bake  about  one  and  a  half  or  two  hours,  then 
take  the  batter  off,  and  dress  the  ham. — 3Irs.  Northcutt. 

STUFFED  HAM. 

After  boiling  the  ham,  skin  it;  have  ready  a  dressing  made 
of  corn-meal  muffins,  hoe-cake,  or  grated  biscuit.  Add  one 
moderate  sized  onion,  chopped  very  fine,  one  or  two  leaves  of 
sage,  pepper  and  sugar  to  taste,  a  few  celery  seed.  Make 
incisions  all  over  the  ham  with  a  large  knife,  and  press  down 
the  dressing.     Very  fine. — 3Irs.  M.  L.  Rogers. 

TO  ROAST  DUCKS. 

Wash  the  ducks  and  rub  with  salt  and  pepper;  put  them  in 
the  pan  and  cook  three  hours ;  toast  the  bread  for  the  filling 
and  crush  with  a  rolling  pin ;  season  highly  with  pepper,  salt 
and  chopped  onion.  Some  persons  like  three  or  four  onions 
roasted  with  the  duck  and  placed  on  the  dish  when  brought  to 
table.     Basting  is  important  in  roasting  meats. — 3Irs.  Maiiin. 

TO  ROAST  GOOSE. 

Prepare  as  for  ducks ;  sage,  thyme  and  parsley  may  be  added 
for  the  stuffing  ;  it  requires  but  little  butter,  as  geese  are  gener- 
ally fiit.  Cook  three  hours;  pour  off  nearly  all  the  fat  that  drips 
from  the  goose,  as  it  will  make  the  gravy  too  oily.  Hash  the 
giblets  as  for  turkey  and  duck. — 3Irs.  Martin. 


MEAT    RECIPES.  17 


TO  ROAST  A  TURKEY. 

Wash  the  turkey  thoroughly,  and  rub  ^vitli  a  little  salt  and 
pepper ;  have  ready  a  filling  made  of  bread  toasted  until  crisp, 
and  moistened  with  water;  season  rather  highly  with  pepper, 
butter,  and  a  little  salt ;  put  in  a  pan  with  one  quart  of  water  ; 
put  in  the  gizzard,  etc.;  dredge  well  with  flour,  and  baste  fre- 
quently. It  requires  three  hours  to  cook  a  large  turkey  ;  a  small 
one,  one  and  a  .half  hours.  Cut  up  the  giblets  and  serve  in 
the  gravy,  which  will  be  sufficiently  thickened  by  the  flour  with 
which  the  turkey  was  dredged. — 3Irs.  Martin. 

BOILED  TURKEY. 

Have  the  turkey  nicely  cleaned,  and  let  it  lay  in  salt  and 
water  a  few  minutes  ;  fill  with  a  stuffing  of  bread,  butter,  salt, 
pepper  and  parsley ;  tie  the  legs  and  wings,  and  then  pin  up  in 
a  towel ;  drop  a  little  salt  in  the  water.  A  large  turkey  will 
boil  in  about  three  or  four  hours ;  it  should  be  kept  boiling  all 
the  time,  but  not  too  fast,  or  it  will  boil  to  pieces.  Serve  Avith 
drawn  butter,  with  four  eggs  chopped  and  some  parsley.  Oyster 
sauce  is  good  with  boiled  turkey. — Mrs.  Martin. 

POULTRY. 

If  you  have  fowls  that  you  fear  will  become  musty  before  you 
can  cook  them,  skin  an  onion  and  put  inside,  with  a  little  pepper 
and  salt ;  also,  wash  them  in  soda  water  before  cooking.  Some 
persons  fill  a  small  muslin  bag  with  chai'coal  and  put  it  inside 
and  hang  in  a  cool  place. 

ROAST  TURKEY. 

Wash  the  fowl,  pepper,  salt  and  flour  it ;  put  in  a  pan  Avith  a 
little  Avater,  and  bake,  basting  often  ;  Avheu  nearly  done  take  out 
and  fill  Avith  a  dressing  made  of  bread  crumbs,  flavored  Avith 
oysters,  onions  or  sage ;  or,  if  preferred,  a  dressing  made  of 
batter.  Then  put  the  t^urkey  back  in  the  pan  Avith  sufficient 
Avater  to  make  gravy,  and  brown  nicely. — Mrs.  E.  McCarncy. 


18  MEAT    RECIPES. 


HOW  TO  BROIL  HAM, 

Slice  the  meat  as  thin  as  you  can,  then  put  into  a  pan  of  cold 
water,  set  on  the  stove  and  let  come  to  a  boil ;  then  have  your 
griddle  hot,  and  broil  your  meat. — 3Irs.  Barnes,  Hot  Spriiigs. 

SAUCE  FOR  GRATED  HAM. 

Boil  one  pint  of  vinegar,  beat  the  yelloAvs  of  four  eggs,  stir 
them  in  the  boiling  vinegar  ;  add  mustard  to  the  taste  ;  when 
cold,  mix  it  into  the  grated  ham. — 3Irs.  3IoUie  3Iitchell. 

CHICKEN  PIE  WITH  RICE. 

Line  a  dish  with  slices  of  broiled  ham ;  cut  up  a  boiled 
chicken,  fill  in  with  gravy  or  melted  butter,  then  fill  the  inter- 
stices with  boiled  rice ;  cover  the  top  quite  thick  Avith  rice  ; 
bake  three  quarters  of  an  hour. 

CHICKEN  PIE. 

Cut  up  a  large  chicken,  with  sufficient  water  to  make  a  good 
gravy  ;  add  quarter  pound  of  butter  rolled  in  flour,  a  little  salt, 
pepper,  and  mace  to  taste  ;  make  a  jiaste  with  three  quarters 
pound  of  lard,  quarter  pound  of  butter,  a  little  water  and  a 
pinch  of  salt ;  boil  eight  eggs  hard,  stir  the  yolks  in  the  pie  and 
bake. — 3Irs.  Garnett  Duncan. 

POT  PIE  OF  BEEF,  VEAL,  OR  CHICKEN. 

The  best  way  to  make  the  crust  is  as  follows  :  Peel,  boil  and 
mash  a  dozen  potatoes  ;  add  a  tea-spoonful  of  salt,  two  table- 
spoonfuls  of  butter,  heaped  ;  a  half  cup  of  SAveet  cream  or  milk  ; 
then  stiffen  with  flour  till  you  can  roll  it ;  be  sure  to  mash  the 
potatoes  fine ;  run  them  through  a  sieve  after  mashing.  To 
prepare  the  meat,  first  fry  half  a  dozen  slices  of  salt  pork, 
cut  it  up,  together  with  the  beef,  veal,  or  chicken,  and  boil 
in  just  water  enough  to  cover  them  till  the  meat  is  nearly  done ; 
then  peel  one  dozen  potatoes  and  slice  them  thin  ;  roll  the 
crust  half  an  inch  thick,  and  cut  into  oblong  pieces  ;  put  alter- 
nate layers  of  crust,  potatoes  and  meat ;  sprinkle  salt  and  pep- 
per over  each  layer  of  meat ;  let  the  crust  be  at  top  and  bot- 


IMEAT    KECIPES.  19 


torn  ;  lastly,  pour  on  the  liquor  tho  meat  was  boiled  in,  until  it 
covers  the  whole  ;  let  simmer  till  top  crust  is  baked.  If  you 
have  occi\sion  to  add  more  liquor  or  water,  it  must  be  boiling. — 
Miss  E.  Mitchell. 

MEAT  CAKES. 
If  you  have  any  cold  meat,  game,  or  poultry  (if  underdone, 
all  the  better),  mince  fine  with  fat  bacon  or  ham,  season  with  a 
little  pepper  and  salt ;  mix  well,  and  fry  in  cakes.     Serve   in 
gravy. 

STEWED  VEAL  OR  MUTTON. 

Cut  broiled  or  roasted  veal  in  slices,  flour  and  fry  till  a  light 
brown  ;  take  them  out ;  put  hot  water  in  the  butter  they  were 
fried  iu  ;  mix  flour  and  water  together,  and  stir  into  the  gravy  ; 
season  with  pepper,  nutmeg,  or  a  little  catsup.  Put  in  the  meat 
and  stew  till  very  hot. — Miss  Hawes. 

BAKED  HASH. 

Chop  the  meat  very  fine,  and  put  in  a  pan  with  some  water ; 
add  salt  and  pepper,  butter  and  bread  crumbs  to  taste ; 
season  with  a  little  chopped  onion,  parsley,  and  thyme,  all 
minced  fine  ;  half  a  cup  of  milk  or  cream,  with  one  egg  beaten 
in  ;  grate  some  crumbs  over  the  top,  and  bake  till  brown. 

HASHEE. 

Take  any  kind  of  cold  beef  or  bouille  ;  let  one  third  of  it  be 
fat ;  mix  a  small  portion  of  chopped  ham  ;  season  with  chopped 
onions,  black  pepper,  cloves,  thyme,  or  a  little  sage,  according 
to  taste  ;  bind  all  together  with  yolk  of  egg  or  a  little  flour ; 
bake  a  short  time,  in  two  oval  cakes ;  take  the  gravy  that  fries 
out  and  thicken  with  a  little  flour;  add  a  little  water ;  season 
with  pepper  and  salt,  and  pour  over  the  hashee.  It  may  be 
made  with  cold  veal. 

SAUSAGE  MEAT. 

To  thirty  pounds  of  meat  add  eight  ounces  of  fine  salt,  three 
ounces  of  pepper,  two  tea-cupfuls  of  sage,  one  tea-cupful  of  sum- 
mer savory.     This  is  excellent. — 3Iiss  Jaynes. 


20  MEAT    RECIPES. 


SMOKED  SAUSAGE. 

Make  the  sausage  by  the  above  recipe,  only  season  more 
highly.  Have  ready  bags  made  of  strong  cotton,  which  will 
hold  almost  two  pounds  each.  Dip  the  bags  in  hot  water  and 
wring  well.  Put  into  them  the  sausage,  stuffing  very  tightly. 
Close  securely,  and  hang  up  to  smoke  several  weeks.  When 
wanted  for  the  table,  boil  five  hours.  By  this  method  sausages 
can  be  kept  for  months. — Mrs.  Cook. 

SAUSAGE. 

Seven  pounds  lean  meat,  five  pounds  back-bone  fat,  seven 
spoonfuls  sage,  five  spoonfuls  salt,  and  three  spoonfuls  pepper. — 
Mrs.  Elisha  Warjield,  Lexington. 

PICKLE  FOR  PORK. 

Four  gallons  of  water,  one  and  a  half  pounds  of  sugar,  six 
jwunds  of  salt,  two  ounces  of  saltpetre :  boil,  and  skim ;  when 
cold,  pour  over  pork. — Miss  Halves. 

TO  GLAZE  A  COLD  HAM. 

After  the  ham  is  boiled  and  cold,  cover  it  with  the  yolk  of  a 
well  beaten  egg ;  sprinkle  with  cracker  or  stale  bread  grated  ; 
then  cover  again  with  sweet  cream,  and  bake  until  brown. — 
Mrs.  Si7nms. 

GIBLET  PIE  WITH  OYSTERS. 

Take  the  giblets  of  two  fidl-grown  chickens,  or  a  large  tur- 
key ;  stew  them  until  nearly  done ;  then  cut  up  in  pieces  an 
inch  in  size;  have  ready  a  pan  lined  with  rich  paste;  into 
which  pour  the  giblets,  mixed  with  a  can  of  oysters  ;  put  in  also 
enough  of  the  oyster  liquor  to  make  the  pie  very  juicy;  add 
flour  to  thicken  slightly,  with  butter,  pepper,  and  salt ;  bake 
until  the  pastiy  is  a  light  brown. — 3Ir.  31.  Chapl'me. 

A  QUICK  WAY  TO  BROIL  STEAK. 

Have  a  nice  tender-loin  steak  ;  pound  until  thin  ;  put  it  in  a 
dry  hot  skillet,  if  you  have  no  broiler ;  have  ready  in  a  meat 
dish,  a  heaping  table-spoonful  of  butter,  tea-spoonful  of    salt. 


MEAT    RECIPES.  21 


a  good  deal  of  pepper,  and  a  little  water.  Set  this  in  front  of 
the  stove.  As  the  juice  cooks  out  of  the  steak,  pour  it  in  the  dish, 
then  turn  it  and  brown  on  the  other  side.  Saturate  the  steak 
Avell  with  the  gravy,  and  serve  very  hot. — 3Iiss  Florence  Short. 
CORN  BEEF. 

Rub  the  beef  witli  a  little  salt  and  sugar  (and  saltpetre  if 
you  like),  mixed  ;  lay  out  on  planks  for  two  or  three  days,  then 
pack  the  beef  in  a  tight  barrel ;  make  a  brine  that  will  bear  up 
an  egg ;  add  six  pounds  browu  sugar,  one  fourth  pound  salt- 
petre, and  twelve  pods  red  pepper ;  boil  and  skim  well ;  when 
cold,  cover  the  beef  with  the  mixture.  Put  a  weight  on,  to 
keep  the  beef  under  ;  examine  in  a  day  or  two,  and  if  the  brine 
be  found  bloody,  pour  off,  boil  and  skim  again  ;  adding  more 
salt  and  water ;  when  cold,  cover  the  beef  with  it  again.  This 
will  cover  a  flour  barrel  of  beef. — Rev.  Green  Clay  Smith. 
DUTCH  PUDDING. 

Boil  the  neck  of  the  beef  until  perfectly  tender,  and  the 
bones  come  out  easily ;  take  it  up,  on  a  tray,  and  pick  it  to 
pieces,  just  as  you  would  souse  meat;  skim  the  grease  off  the 
liquor,  and  drain  the  liquor  off;  clean  the  vessel ;  return  the 
meat  and  liquor ;  Avhen  it  boils,  thicken  with  sifted  meal  until 
like  mush  ;  cook  till  perfectly  done  ;  season  with  salt,  pepper 
and  sage ;  mould  in  pans,  and  slice  and  fry  brown  like  sausage. 
— 3Irs.  Blythe,  Madison  county. 

WHITE    PUDDING. 

To  one  part  of  beef  suet,  chopped  very  fine,  add  two  parts  of 
flour ;  mix  well,  and  season  highly  with  salt  and  black  pepper. 
This  mixture  may  then  either  be  put  in  skins  or  tied  in  strong 
cloth  (enough  for  a  dish  in  one  cloth),  allowing  room  to  swell. 
It  must  then  be  put  in  boiling  water,  and  boiled  very  vigorously 
for  some  time — perhaps  an  hour,  or  until  the  skins  are  tender 
Avhen  pricked  Avith  a  fork.  This  pudding  will  keep  many 
months.  For  breakfast,  cut  off  what  seems  to  be  a  sufficient 
portion.  If  in  skins,  broil  it ;  if  in  a  cloth,  turn  it  into  a  pie- 
pan,  and  heat  it.  It  is  only  good  when  very  hot. — 3Jrs.  James 
Withroiv,  Lewkburg,  W.  Va. 


22  RECIPES  FOR  SAUCES. 


SAUCBS   FOR    MBATS. 


VENISON  SAUCE. 

One  pound  of  brown  sugar,  one  tumbler  or  one  and  one  half 
pint  of  currant  jelly,  one  pint  claret  wine  (or  if  you  prefer,  to- 
mato catsup),  two  table-spoonfuls  of  ground  mace  and  cinna- 
mon, one  pound  of  butter.    Boil  all  well  together. — 3frs.  Simms. 

DRAWN  BUTTER. 

Rub  two  tea-spoonfuls  of  flour  into  a  quarter  of  a  pound  of 
butter,  add  five  tea-spoonfuls  of  cold  water  ;  set  it  in  boiling 
water  till  it  melts  ,  and  when  it  begins  to  simmer,  it  is  done. 
Do  not  set  it  on  the  stove,  as  it  fries  the  butter  and  spoils  it. 
Be  careful  always  to  work  the  flour  in  the  butter  so  thoroughly 
as  not  to  be  lumpy.  If  the  drav>'n  butter  is  used  with  fish,  add 
eggs — hard  boiled  and  chopped  very  fine.  If  used  with  boiled 
fowl,  put  in  oysters  while  it  is  simmering,  and  let  them  become 
thoroughly  heated. — 3Uss  Ella  MifclielL 

A  SAUCE  FOR  COLD  MEATS. 

Beat  three  eggs,  leaving  out  one  of  the  whites,  cut  up  one 
large  wine-glass  of  acid  jelly  into  the  eggs,  mix  a  table-spoonful 
of  flour  and  mustard  with  a  little  vinegar,  one  table-spoonful 
butter,  one  half  tea-cupful  vinegar.  Boil  the  whole  mixture,  and 
stir  all  the  time  until  it  becomes  thick  ;  after  cooling,  chop  up 
a  green  cucumber  pickle  very  fine,  and  mix  with  it. — 3Irs.  Simms. 

WINE  SAUCE  FOR  ROAST  MEAT. 

One  quart  of  wine,  one  and  a  half  pints  jelly,  three  quarters 


RECIPES   FOR  SAUCES.  23 

pound  of  butter,  three  table-spoonfuls  of  sugar,  one  tind  a  half 
table-spoonfuls  of  allspice;  cook  together  until  it  thickens. — 
Mrs.  Jones. 

ONION  SAUCE  FOR  MUTTON. 

Boil  onions  ^Yith  milk  and  -svater,  changing  water ;  afterward 
chop  the  onions  fine  ;  add  pepper  and  salt ;  stew  till  done. 

WINE  SAUCE  FOR  VENISON. 

Three  quarters  pound  of  butter,  one  and  a  half  pints  of  jelly, 
three  table-spoonfuls  brown  sugar,  one  and  a  half  table-spoon- 
fuls of  ground  allspice,  one  quart  of  port  wine  ;  stew  till  thick, 

HORSE-RADISH    SAUCE. 

Four  table -siDOonfuls  of  grated  horse-radish,  one  tea-spoonful 
sugar,  one  of  salt,  one  half  of  pepper,  two  of  mixed  mustard 
and  vinegar,  three  or  four  table-spoonfuls  of  cream.  When 
served  with  hot  beef,  put  in  a  jar,  which  jar  place  in  a  sauce- 
pan of  boiling  water ;  do  not  allow  the  mixture  to  boil,  or  it 
will  curdle. 

CUCUMBER  OR  WINE  SAUCE. 

To  one  gallon  sliced  cucumbers,  put  as  much  salt  as  you 
please ;  let  them  stand  two  or  three  hours  ;  press  all  the  watei 
out  through  a  coarse  linen  cloth.  Add  two  table-spoonfuls  white 
mustard  seed,  one  of  mace,  broken  up,  two  of  black  pepper, 
one  pint  of  Madeira  wine,  one  and  n  half  tea-cupfuls  white 
sugar,  four  table-spoonfuls  of  good  sweoit  oil,  a  table-spoonful 
of  Burrows'  ground  mustard,  mixed  with  the  oil  and  sugar  ; 
then  the  wine  stirred  in  gradually ;  put  enough  cider  vinegar  to 
cover  well. 

ONION  SAUCE. 

Peel  the  onions,  and  boil  until  tender ;  drain  the  water  well 
from  them  ;  chop  and  pour  on  them  drawn  butter,  together 
with  a  little  rich  milk  ;  boil  all  up  once.  A  turnip  boiled  with 
the  onions  makes  them  more  mild. 


24  RECIPES   FOR   SAUCES. 


MUSTARD  SAUCE. 

Beat  yolks  of  two  eggs,  mix  in  them  a  glass  of  acid  jelly, 
one  tea-si:)oonful  black  pepper,  one  table-spoonful  of  mixed  mus- 
tard, one  table-spoonful  butter,  one  tea-cupful  of  vinegar, 
cook,  stirring  all  the  time  ;  after  it  becomes  cool,  add  a  half  tea- 
cupful  of  catsup. — Mrs.  John  Bay. 

LONDON  CLUB  SAUCE. 

One  gallon  vinegar,  one  pound  black  pepper,  half  pound 
cayenne  pepper,  half  pound  mustard,  four  ounces  cloves,  four 
ounces  salt,  six  ounces  burnt  sugar.  Put  all  in  a  stone  jar  and 
let  steep  for  two  weeks. — Miss  31.  J.  Eedmon. 

SAUCE  JELLY  FOR  FOWLS  OR  MEAT. 

Yolks  of  two  hard-boiled  eggs,  rubbed  to  a  paste,  two  table- 
spoonfuls  of  gravy  or  butter,  one  tea-spoonful  of  jelly,  and  a 
little  vinegar,  one  tea-spoonful  of  mixed  mustard,  one  table- 
spoonful  of  minced  pickle. — Mrs.  Frank  Clay. 


CATSUP   RECIPES.  I) 


Ci^TSlQPS. 


CABBAGE  CATSUP. 

Chop  four  heads  of  cabbage  very  fine,  and  sprinkle  witli  salt, 
drain  in  a  bag  one  night,  add  half  a  pound  of  white  mustard 
seed,  two  table-spoonfuls  of  made  mustard,  one  table-spoonful  of 
cinnamon,  one  of  allspice,  one  of  mace,  two  of  celery  seed, 
two  of  ground  pepper,  twelve  of  turmeric,  four  large  onions, 
three  pods  of  green  pepper,  one  dozen  small  cucumbers,  one  tea- 
cup brown  sugar ;  vinegar  enough  to  mix  well. 

GREEN  TOMATO  CATSUP. 

Two  gallons  of  tomatoes,  three  gills  of  white  mustard  seed, 
five  tea-spoonfuls  of  black  mustard  (ground),  two  of  ground 
pepper,  two  of  ground  spice,  two  of  ground  cloves,  one  gill  of 
salt,  six  sliced  onions,  one  pound  of  brown  sugar,  one  gallon  of 
strong  cider  vinegar  ;  put  it  all  together ;  mix  well  and  boil  till 
a  light  color;  put  in  turmeric  and  horse-radish  to  taste;  if  con- 
venient, a  tin  vessel  is  the  best  for  the  purpose.  Put  in  jars 
and  tie  up  while  hot ;  temper  your  jars  with  hot  water  for  fear 
of  bursting. — Mrs.  F.  Thomas. 

TOMATO  CATSUP 

To  one  gallon  of  strained  tomato  pulp,  put  four  table-spoonfuls 
of  salt,  four  of  black  pepper,  two  of  allspice,  four  pods  red 
pepper ;  boil  until  quite  thick ;  vinegar  to  taste.  Put  allspice 
in  a  muslin  bag,  or  the  catsup  will  be  dark. 


26  CATSUP   RECirES. 


RIPE  TOMATO  CATSUP. 

One  half  bushel  of  skinned  tomatoes,  one  quart  of  cider 
vinegar,  one  pound  of  salt,  one  quarter  pound  of  black  pepper, 
one  ounce  of  cayenne,  one  of  cloves,  one  quarter  of  a  pound  of 
allspice,  three  boxes  of  mustard,  twenty  cloves  of  garlic,  six 
good  onions,  two  pounds  of  sugar,  one  handful  of  peach  leaves  ; 
boil  for  three  hours, constantly stirring,to  prevent  burning;  when 
cold,  strain  through  a  sieve,  and  bottle  for  use.  It  improves 
with  age. — Mrs.  N.  B.  Eton. 

CUCUMBER  CATSUP. 

Put  peeled  cucumbers  into  cold  water  ;  grate  them  ;  season  well 

■with  salt ;  tie  up  in  a  thin  cloth  and  let  them  drain  all  night ; 

mix  in  the  vinegar,  white  mustard  and  celery  seed,  black  pepper 

and  a  little  sugar  ;  pour  over  the  cucumbers ;  use  all  cold. — Mrs. 

Vol.  niacins. 

TOMATO  CATSUP. 

One  gallon  of  tomatoes,  one  quart  of  vinegar,  six  pods  of  red 

pepper,  six  table-spoonfuls  of  black  pepper,  six   of  allspice,  two 

of  cinnamon,  four  of  salt,  and  one  of  mustard  seed.     The  spices 

must  be  ground.     Boil  slowly  four  hours. 

GREEN  TOMATO  CATSUP. 

To  one  gallon  green  tomatoes,  pulled  and  cut  fine,  add  one 
quart  of  finely  chopped  onions,  one  quart  good  cider  vinegar, 
four  pods  of  red  pepper,  one  half  tea-cup  salt,  one  tea-c«p  mixed 
ground  spices,  one  cup  of  brown  sugar ;  stew  until  one  half 
remains  in  the  kettle. — Mrs.  Kenncy. 

TOMATO  CATSUP. 

One  peck  of  tomatoes,  one  cup  of  salt,  three  table-spoonfuls  of 
black  pepper,  two  of  cloves,  two  of  allspice,  one  large  pod  of 
red  pepper  chopped  very  fine,  four  onions  chopped,  one  tea  cup 
of  brown  sugar,  twelve  cloves  and  same  of  garlic.  Pour  boiling 
water  on  the  tomatoes,  to  remove  the  skins  ;  put  them  into  a 
kettle  with  one  quart  of  vinegar,  and  boil  two  hours  ;  put 
through  a  colander,  and  add  two  table-spoonsfuls  of  celery  ^secd  ; 
bottle  while  hot. — Mrs.  Jones. 


CATSUP   RECIPES.  27 


GOOSEBERRY  CATSUP. 

Ten  pounds  of  fruit  just  before  ripe,  five  pounds  of  sugar,  one 
quart  of  vinegar,  two  table-spoon ful.>  each  of  ground  black  pep- 
per, allspice,  cloves  and  cinnamon.  Boil  the  fruit  in  the  vinegar 
until  reduced  to  a  pulp,  then  add  sugar  and  spices. — Mrs. 
Thomas. 

CUCUMBER  CATSUP. 

Grate  the  cucumbers,  sprinkle  with  salt ;  to  every  three 
dozen  cucumbers  grate  one  half  dozen  large  onions,  a  little 
horse-radish  ;  jiress  the  cucumbers  till  all  the  water  is  out.  Save 
the  water  and  measure  it ;  when  dry,  use  the  same  quantity  of 
good  vinegar  as  there  is  of  water  ;  add  sugar  and  a  little  tur- 
meric ;  season  with  black  and  cayenne  pepper,  and  white  mus- 
tard seed;  mix  thoroughly,  put  in  bottles  and  cork  them  tight. 

CHELEE  SAUCE. 

Twenty-four  ripe  tomatoes,  eight  onions,  six  peppers,  eight 
coffee  cups  of  vinegar,  eight  table-spoonfuls  of  sugar,  eight  table- 
spoonfuls  of  salt,  one  table-spoonful  of  cinnamon,  one  of  allspice, 
one  of  nutmeg,  one  of  cloves.  Boil  all  together  well,  and  seal 
■while  hot.     Superior  to  tomato  catsup. — Mrs.  James  Short. 


28  SOUR  PICKLE   RECIPES. 


SOUR    PXCKI^BS. 


OIL  MANGOES. 

Quarter  of  a  pound  of  garlic,  one  pound  scraped  horse-rad- 
ish, one  pound  white  mustard  seed,  one  ounce  long  and  two 
ounces  round  black  pepper,  two  of  allspice,  two  of  turmeric, 
one  of  mace,  one  of  cloves,  quarter  ounce  ginger  cut  up  fine, 
four  ounces  olive  oil.  Scald  the  mangoes,  when  stuffed,  in  Avell 
spiced  vinegar. — Miss  Sawes. 

CELERY  PICKLE. 

Cut  up  six  or  eight  heads  of  cabbage,  six  or  eight  heads  of 
celery,  put  them  in  a  jar  ;  pour  boiling  salt  and  "water  on  them, 
and  let  them  stand  two  days  ;  then  drain  in  a  colander;  put  in 
a  pan ;  take  two  ounces  turmeric,  some  scraped  horse-radish, 
six  or  eight  blades  of  mace,  broken  cinnamon,  white  ginger 
broken,  and  a  half  paper  of  celery  seed;  mix  all  these  with  the 
cabbage  ;  put  on  the  fire  one  quart  of  vinegar,  made  very  sweet 
Avith  sugar  ;  a  handful  of  whole  black  pepper  ;  let  it  come  to  a 
boil,  and  when  cold  pour  on  the  pickle ;  fill  up  with  cold  vin- 
egar.— il/iss  Clara  Sawes. 

WALNUT  PICKLE. 

Gather  walnuts  about  the  10th  of  June,  when  you  can  stick 
a  pin  through  them  ;  lay  them  in  salt  water  for  two  weeks ;  take 
them  out  and  scrape  them,  and  rub  with  a  coarse  towel ;  then 
lay  them  in  fresh  water  for  three  days,  changing  the  water 
daily ;  put  garlic,  allspice,  and  black  pepper  into  vinegar,  and  pour 


SOUR  PICKLE   RECIPES.  29 


it  boiling  on  the  walnuts.  If  they  are  rather  old  and  hard,  scald 
them  in  an  iron  pot.  Cloves  are  an  improvement. — Mrs.  Peers, 
Virginia. 

OIL  MANGOES. 

Take  of  ginger  (soaked  in  salt  water  until  soft),  of  horse-rad- 
ish (soaked  half  an  hour),  scraped,  of  mustard  seed,  each  two 
pounds,  one  ounce  black  pepper  (not  beaten),  half  an  ounce  of 
mace,  half  an  ounce  cloves,  half  ounce  turmeric,  and  two  table- 
spoonfuls  of  oil  or  nice,  fresh  butter  ;  beat  them  all  together  in  a 
mortar.  The  melons  must  be  in  salt  three  days,  then  wiped  dry, 
and  filled  with  the  above  ingredients.  If  any  is  left,  put  it  into 
the  jar  with  the  mangoes.  Also,  half  a  pint  home-made  mus- 
tard, and  cover  with  boiling  vinegar.  Always  use  sugar  in 
pickle.  They  will  not  be  fit  for  use  for  several  Aveeks  ;  will  keep 
for  years. — 3Irs.  B.,  Washington,  Va. 

GREEN  PEPPER  MANGO  PICKLES. 

Seed  and  lay  them  in  salt  and  water  ten  days ;  then  soak  in 
clear  water  twenty-four  hours  ;  pack  them  in  a  jar  and  scald 
them  with  vinegar  and  water,  Avith  a  small  piece  of  alum,  for 
three  successive  days  ;  then  make  a  stuffing  of  one  pound  dried 
cabbage,  horse-radish,  ginger,  mustard,  half  pound  each ; 
mace,  cloves,  cinnamon,  one  ounce  each  ;  sew  each  pepper,  and 
pack  in  a  jar ;  boil  strong  vinegar  and  pour  over  them  ;  cover 
tightly,  to  keep  the  steam  in.  The  cabbage  must  be  dried  and 
chop2)ed  fine,  and  horse-radish  scraped  and  dried;  all  ingre- 
dients, except  cabbage,  to  be  pounded  fine;  then  mix  the  whole 
with  salad  oil  or  fresh  butter. — Mi^s.  Coolce,  Va. 

PEPPER  MANGOES. 

Put  the  peppers  in  strong  brine  for  two  weeks  ;  then  put  in 
fresh  Avater  until  free  from  salt;  take  a  piece  out  and  fill  Avith 
grated  horse-radish*  Avhite  mustard  seed,  a  little  grated  onion, 
and  a  few  cloves  of  garlic,  ground  cinnamon,  mace,  black  and 
green  pepper,  to  taste. — Mrs.  Radcer. 


30  SOUR   FICKLE   EECIPES, 

CUCUMBER  PICKLE. 

Make  a  brine  that  will  bear  up  an  egg  ;  drop  in  cucumbers, 
and  let  stand  ten  days  ;  take  out  of  brine  and  drain.  They 
should  stand  all  night  in  clear  water  after  being  taken  out  of  brine. 
After  the  clear  water  has  drained  off,  put  them  in  a  kettle  with 
grape  and  cabbage  leaves  and  a  lump  of  alum  ;  cover  them  with 
vinegar  weakened  with  water,  and  let  them  simmer  until  of  a 
pretty  green  color  ;  take  them  out  to  cool  and  drain ;  and  put 
them  into  a  three  gallon  jar ;  take  one  ounce  mace,  three 
ounces  cloves,  three  ounces  cinnamon,  quarter  pound  mustard 
seed,  one  ounce  celery  seed,  quarter  pound  whole  black  pepper, 
•  quarter  pound  allspice,  two  table-spoonfuls  ground  mustard, 
handful  chopped  horse-radish,  two  pepper  pods,  four  onions, 
two  ounces  race  ginger,  two  pounds  sugar ;  put  spices  in  one 
quart  vinegar ;  boil  and  pour  over  i^ickle. — Mrs.  Henry  Spears. 

MARTINOE  PICKLE. 

Gather  when  young  and  tender  ;  wipe,  and  drop  in  strong 
brine  until  you  wish  to  pickle;  then  soak  in  clear  water  twenty- 
four  hours;  put  them  in  an  iron  pot  and  cover  with  vinegar 
and  water  (cold)  ;  let  them  simmer  slowly,  until  they  blacken  ; 
do  not  boil.  Put  them  in  a  jar  (two  gallon)  ;  chop  four  onions 
fine  ;  add  one  pound  brown  sugar,  handful  sliced  horse-radish, 
handful  cloves  and  allspice,  one  ounce  race  ginger,  one  ounce 
celery  seed,  two  ounces  mustard  seed ;  sprinkle  these  all  in  the 
jar ;  boil  strong  vinegar  and  pour  over  the  pickle  ;  set  a  plate 
over  the  jar,  to  cover  while  hot. — 3Irs.  Cooke,  Vci. 

GREEN  TOMATO  PICKLE. 

Take  half  a  bushel  green  tomatoes  (being  frosted  is  no  dis- 
advantage) ;  wash,  and  slice  them  thin,  with  one  dozen  onions, 
a  few  blades  of  garlic,  and  half  a  dozen  green  J)epper  pods ; 
sprinkle  them  in  layers  with  salt,  and  let  them  stand  all 
night;  next  morning  rinse  and  drain  well;  then  mix  Avell 
together  one  ounce  pulverized  ginger,  one  ounce  allspice,  one 
ounce  mace,    one   ounce  celery  seed,  one  ounce  mixed  mustard. 


SOUR  nCKLE   RECIPES.  31 

a  half  ounce  turmeric,  and  one  pound  of  sugar.  Put  a  layer  of 
tomatoes  and  a  layer  of  spices  alternately  in  a  kettle  with  strong 
vinegar,  and  boil  until  tender. — Mrs.  Martin. 

YELLOW  PICKLE. 

One  and  one  half  dozen  of  cucumbers  sliced  lengthwise, 
one  and  one  half  dozen  onions,  four  heads  of  cabbage  sliced  ;  put 
in  a  basket  a  layer  of  each,  then  a  layer  of  salt ;  hang  up  to  drip 
twenty-four  hours  ;  ground  cinnamon,  cloves,  ginger,  pepper, 
white  and  black  mustard,  mace  to  taste  ;  turmeric  enough  to 
color  ;  two  gallons  of  vinegar,  two  cups  of  sugar  ;  boil  sugar  and 
vinegar  together ;   pour  over  four  mornings. — Mrs.  Morris  Gass. 

CABBAGE  PICKLE. 

For  a  two  gallon  jar  take  cabbage  enough  quartered  to  fill  it, 
then  pour  on  it  hot  brine  ;  let  the  brine  remain  on  them  four 
days  ;  squeeze  them  out  of  the  brine,  and  pour  weak  vinegar 
over  them,  letting  it  remain  several  days  ;  take  strong  vinegar 
put  into  it  two  ounces  of  cinnamon  bark,  essence  of  cloves  to 
suit  the  taste,  two  ounces  of  turmeric;  put  this  over  the  cabbage 
and  tie  closely. — Mrs.  Fafsey  Edwards. 

This  has  taken  the  premium  at  the  Bourbon  Fair  several 
times. 

PEACH  MANGOES. 

Take  large  free-stone  peaches,  sufficiently  ripe  to  allow  the 
seed  to  come  out  easily  ;  put  them  in  strong  brine  for  two  days. 
INIix  to  your  taste  chopped  garlic,  race  ginger,  soaked  in  water 
over  night  or  until  soft,  and  then  slice  thin,  grated  and  sliced 
horse-radish,  white  mustard  seed  and  cloves.  Take  out  the  seed, 
fill  them  with  this  mixture  and  tie  them  up.  Fill  up  a  jar 
with  them,  and  sprinkle  through,  as  they  are  put  in,  some 
cloves,  stick  cinnamon  broken  quite  fine,  and  a  bag  of  turmeric  ; 
season,  enough  vinegar  to  cover  the  whole,  with  a  little  ginger, 
nutmeg  and  mustard — about  one  gill  of  mustard  to  one  quart  of 
vinegar. — 3Irs.  M.  T.  Scott. 


32  SOUR   PICKLE   RECIPES. 

PEACH  MANGOES. 

Take  large  free-stone  peaches  (almost  ripe  enough  to  be 
eaten  Avith  cream),  put  them  in  brine  for  two  days,  wipe  them 
dry ;  take  out  the  seed  and  fill  the  space  with  scraped  horse-radish, 
white  and  black  mustard  seed,  celeiy  seed,  garlic  or  onions, 
pounded  cloves,  allspice,  nutmeg,  powdered  ginger,  pepper,  cin- 
namon and  sugar.  Cover  with  cold  vinegar,  allowing  to  each 
quart  one  gill  of  table  mustard,  mixed,  seasoning  the  vinegar 
with  Avhole  cloves,  allspice,  ginger,  mustard,  horse-radish  a 
good  deal  of  stick  cinnamon  and  a  bag  of  turmeric. 

Keep  the  peaches  well  covered  and  the  jar  tied  closely. — 3Irs. 
P.,  Lexington. 

CUCUMBER  PICKLE. 

Take  eighty-five  cucumbers,  put  in  salt  water  one  day  and 
night;  one  plate  horse-radish,  two  table-spoonfuls  whole  black 
pepper,  two  red  peppers,  two  onions,  one  tea-spoonful  mace,  same 
of  cloves,  three  table-spoonfuls  allspice,  four  table-spoonfuls  mus- 
tard seed,  three  table-spoonfuls- celery  seed,  one  pound  sugar, 
two  pieces  ginger. — 3Irs.  P.,  Lexington. 

TOMATO  PICKLE. 

One  peck  green  tomatoes  sliced,  one  dozen  onions  sliced, 
sprinkle  with  salt,  let  stand  till  next  day ;  drain  them  ;  then  use 
one  and  one  half  ounces  black  pepper,  one  ounce  whole  cloves, 
one  ounce  yellow  mustard  seed,  one  ounce  allspice.  Put  in  the 
kettle  a  layer  of  spices  and  one  of  tomatoes  and  onions  alter- 
nately; cover  with  vinegar ;  wet  mustard  before  putting  in  (one 
half  box  mustard).     Boil  ten  or  fifteen  minutes. 

If  pickles  become  sharp,  add  sugar. — Mrs.  P.,  Lexington. 

FROSTED  TOMATO  PICKLE. 

One  half  bushel  of  tomatoes  frosted  slightly  ;  wash  and  slice 
them ;  eight  onions,  one  half  pint  of  garlic  seed,  six  pods  of 
green  pepper.  Sprinkle  with  salt  and  let  remain  all  night ;  drain 
in  the  morning  and  add  two  ounces  of  allspice,  two  ounces  race 
ginger,  one  ounce  mace,  one  ounce  turmeric,  two  ounces  of  white 


SOUR  riCKLE   RECIPES.  33 

nmstard  ;  put  the  turmeric  in  a  bag,  and  beat  tlie  spices.  To 
one  half  gallon  of  vinegar  add  two  pounds  of  brown  sugar.  Put 
all  into  a  kettle  and  let  boil. 

MIXED  PICKLES, 

Four  large  heads  of  cabbage,  one  peck  green  tomatoes,  two 
dozen  large  cucumbers,  one  dozen  onions,  one  dozen  green  pep- 
2)ers  ;  chop  each  separately,  very  fine  ;  mix  all  together  ;  then  put 
a  layer  of  the  mixture  and  a  sprinkle  of  salt ;  let  it  set  all  night; 
in  the  morning  squeeze  it  perfectly  dry  with  the  hands,  and 
cover  with  cold  vinegar  ;  let  it  set  twenty-four  hours,  and 
squeeze  as  before  ;  put  it  in  the  jar.  Then  take  fresh  vinegar, 
enough  to  cover  it,  put  in  a  kettle  with  two  pounds  of  sugar, 
about  one  half  ounce  of  cloves,  cinnamon,  allspice  and  mace  ; 
grind  the  allspice,  tie  up  in  a  thin  cloth  ;  let  this  boil  a  few  min- 
utes, then  pour  over  the  pickles.     Excellent. — Mrs.  W.  W.  Gill. 

MIXED  PiCKLE. 

One  dozen  onions,  one  dozen  green  peppers,  four  dozen  cu- 
cumbers, two  heads  of  cabbage.  Chop  the  whole  fine  and  let 
stand  one  hour  ;  then  put  in  a  bag  and  hang  all  night  to  drain. 
Next  morning,  cover  with  cold  vinegar  and  let  stand  for  twenty- 
four  hours  ;  then  drain  again  all  night.  Then  scald  enough 
strong  cider  vinegar,  with  all  kinds  of  spices  tied  in  a  muslin 
bag  and  sweetened  to  taste  ;  pour  over  the  pickle,  and  put  some- 
thing over  the  jar  to  keep  the  steam  in.  When  you  drain  the 
pickle  for  the  last  time,  before  adding  the  hot  vinegar,  put  in 
black  and  white  mustard  seed,  and  celery  seed  also,  according  to 
your  judgment. — 3Irs.   Blanton. 

CHOW    CHOW. 

One  large  head  of  cabbage,  two  dozen  cucumbers,  one  dozen 
green  peppers,  one  gallon  green  tomatoes,  one  half  dozen 
onions  ;  chop  the  onions  and  pour  hot  water  over  them,  letting 
them  stand  ten  minutes  ;  chop  the  other  ingredients  fine  and 
sprinkle  salt  over  them,  adding  the  onions.    Lot  them  stand  all 


34  SOUR  PICKLE   RECIPES. 

night,  and  put  them  to  drain  two  hours ;  then  pour  on  weakened 
cold  vinegar ;  let  stand  twenty-four  hours ;  pour  off  that 
vinegar,  and  to  every  gallon  of  the  mixture  add  one  half  pound 
sugar  ;  put  good  vinegar  on ;  season  with  niace  and  cloves ; 
mustard  and  turmeric  to  color  ;  put  the  vinegar  on  the  fire ; 
let  come  to  a  boil  and  pour  over  it. — 3frs.  D.  M.  Dodge. 

CHOW   CHOW. 

One  half  gallon  of  cucumbers  or  tomatoes  ;  sprinkle  with  salt 
and  let  stand  six  hours.  Then  prepare  half  a  gallon  of  cabbage 
in  the  same  Avay ;  press  the  water  out ;  cut  one  dozen  onions 
fine ;  pour  boiling  water  over  them  and  let  stand  a  while  ;  then 
drain  and  mix  all  together  ;  add  half  a  dozen  green  peppers  cut. 
fine,  a  cup  of  ground  mustard,  two  cups  of  white  mustard  seed, 
three  table-spoonfuls  turmeric,  three  of  celery  seed,  one  of  mace, 
one  of  red  pepper,  one  of  ground  cinnamon  ;  mix  all  these  well 
together ;  boil  vinegar  enough  to  cover  ;  put  one  pound  of  su- 
gar in  the  vinegar,  or  as  much  as  you  choose.  Pour  it  boiling 
over  the  pickle. — Mrs.    Worncdl. 

ROUGH  AND  READY  PICKLE. 

Slice  six  dozen  cucumbers,  half  a  peck  of  green  tomatoes, 
one  dozen  bull-nose  peppers,  and  one  dozen  silver-skin  onions; 
salt  them  separately,  and  let  them  stand  over  night ;  next  morn- 
ing press  them  perfectly  dry  and  mix  together,  having  chopped 
the  onions  and  peppers  fine.  Put  half  a  tea-cup  of  black  pepper, 
half  a  tea-cup  of  allspice,  half  a  pound  of  Avhite  mustard  seed, 
one  ounce  of  celery  seed,  some  horse-radish,  a  few  cloves  ;  cover 
well  with  vinegar,  and  let  it  come  to  a  boil.  To  every  gallon 
of  the  mixture  put  half  a  pound  of  brown  sugar. — 3frs.  John  B. 
Payne. 

HYDEN    SALAD. 

One  gallon  cabbage,  one  gallon  green  tomatoes,  one  pint  gi-een 
peppers,  taking  out  the  seeds  carefully,  one  quart  onions  (all 
chojDped  fine).  Sprinkle  salt  over  the  tomatoes,  and  let  stand 
awhile ;  then  strain  the  juice  off  and  throw  it  away.     Add  to 


SOUR  PICKLE  RECIPES.  35 

the  cabbage,  etc.,  five  table-spoonfuls  of  mixed  mustard,  two  of 
ginger,  one  of  cinnamon,  one  of  cloves,  one  of  mace  (all  pow- 
dered fine),  three  ounces  of  turmeric,  one  ounce  of  celery  seed, 
three  pounds  of  sugar ;  mix  all  well  together  ;  cover  with  good 
vinegar  and  boil  slowly  till  done.  A  tea-cupful  of  salad  oil  added 
is  a  great  improvement. — 3Iiss  C.  Hawes. 

COMPOSITION  PiCKLE, 

Three  dozen  cucumbers,  peeled  and  sliced,  three  dozen  onions, 
eight  heads  of  early  cabbage,  which  must  be  boiled  in  weak  salt 
water  until  tender ;  then  put  out  in  the  sun  to  dry  a  little. 
Put  all  these  ingredients  in  a  basket  with  a  towel  in  the  bottom, 
a  layer  of  the  ingredients  and  a  layer  of  salt  alternately  ;  hang  up 
to  drip  twenty-four  hours.  Take  two  gallons  of  cider  vinegar 
and  six  pints  brown  sugar,  withcimiaraon,  cloves,  ginger,  Avhite 
and  black  mustard  seed,  to  suit  taste  ;  boil  two  or  three  morn- 
ings, and  pour  over  pickle  (after  having  previously  cleared  them 
of  all  the  salt  and  water).     Tie  up  closely. — 3Irs.  Kcnney. 

HOVy  TO  COLOR  PJCKLE  GREEN. 

Never  use  a  copper  kettle,  as  it  is  poisonous.  Boil  together 
one  gallon  of  water  and  two  pounds  common  salt ;  pour  the  hot 
solution  over  cucumbers,  and  allow  it  to  remain  three  hours  ; 
then  pour  off  and  cover  Avith  good  vinegar,  scalding  hot ;  let 
this  stand  three  days ;  then  pour  off  and  scald  in  fresh  vine- 
gar.— Miss  Ellen  Mitchell. 

INDIA  PICKLE. 

One  peek  of  cucumbers,  one  gallon  onions,  one  quart  green 
pepjiers,  one  pound  brown  sugar,  one  box  ground  mustard, 
one  ounce  of  olive  oil,  two  ounces  of  celery  seed,  two  or  three 
grated  nutmegs,  one  ounce  each  of  race  ginger,  mace  and  tur- 
meric, some  black  and  white  mustard  seed,  garlic,  and  horse- 
radish to  the  taste.  All  (except  the  seasoning)  to  be  soaked  in 
salt  water  twenty -four  hours,  then  drained  ;  add  the  spices,  etc, 
and  pour  over  strong  cider  vinegar. — 3Irs.  Jim  Bashj'onl. 


36  SOUR   PICKLE   RECIPES. 

SPANISH  PICKLE. 

'  Slice  very  tliin  one  gallon  green  tomatoes  ;  let  them  remain  in 
brine  one  night.  Prepare  a  mixture  of  white  mustard  seed,  one 
pint  grated  horse  radish,  one  third  pint  green  peppers,  one  third 
pint  chopped  onion,  one  table-spoonful  ground  black  pepper,  two 
table-spoonfuls  cloves,  two  of  mace ;  put  in  the  jar  a  layer  of  this 
mixture,  then  a  layer  of  tomatoes,  and  so  on  until  it  is  filled. 
Pour  on  sufficient  cider  vinegar  to  cover  the  whole.  To  one 
quart  of  \dnegar  add  three  quarters  of  a  pint  of  sugar  ;  boil  to- 
gether, and  pour  oyer  the  pickle.  This  quantity  will  iill  a  two 
gallon  jar. — Mrs.  Mary  Wehh. 

SPANISH  PICKLE. 

To  every  gallon  of  green  tomatoes  sliced,  add  one  and  one  half 
cupfuls  of  salt,  four  large  onions,  and  a  small  quantity  of  green 
pepper  ;  let  it  drip  all  night ;  add  white  mustard,  spice,  cloves, 
two  and  a  half  cups  of  sugar,  and  enough  vinegar  to  cover  • 
let  it  boil  fifteen  minutes ;  put  in  a  jar  and  add  vinegar  suffi- 
cient to  cover. — Mrs.  Morris  Gass. 

SPANISH  PICKLE. 

One  peck  of  cucumbers  sliced,  about  an  inch  thick,  two  dozen 
onions  sliced,  two  dozen  pods  of  green  peppers ;  sprinkle  with 
salt  and  let  stand  twenty-four  hours,  then  put  all  in  a  bag  and 
drain  all  night.  Prepare  vinegar  by  adding  to  one  gallon  pure 
cider  vinegar,  one  ounce  turmeric,  two  ounces  white  ginger, 
two  boxes  ground  mustard,  one  ounce  horse-radish,  two  ounces 
celery  seed,  four  table-spoonfuls  of  salad  oil  and  one  and  one- 
half  pounds  of  bro^vn  sugar. — Miss   Nannie  Abbott. 

ONION   PICKLE. 

Take  two  gallons  of  small  white  onions,  one  pint  of  salt ;  pour 
on  boiling  water  and  let  it  stand  twenty-four  hours.  .  Then  boil 
slowly  in  sweet  milk  and  water,  until  coddled  ;  soak  a  day 
or  two  in  weak  vinegar.  Then  scald  good  cider  vinegar  with 
all  kinds  of  spices  (except  allspice,  as  it  will  make  onions  dark) 
and  pour  over. — Mrs.    Blanton. 


SOUR  TICKLE   RECIPES.  ^7 


PICKLE  ONIONS. 

Peel  and  boil  in  sweet  milk  and  water  ten  minutes  ;  drain  ofF 
the  milk  and  water,  and  pour  sealding  spiced  vinegar  on  them 
immediately ;  tie  up. — Mrs.  George  Davis. 

MIXED  PICKLE. 

Two  gallons  chopped  cabbage  and  green  tomatoes,  one  pint  of 
chopped  onions,  five  table-spoonfuls  of  ground  mustard,  three 
"gills  of  white  mustard  seed,  two  table-spoonfuls  of  ground  pepper, 
two  table-spoonfuls  allspice,  two  tea-spoonfuls  of  ground  cloves, 
one  pound  brown  sugar,  one  table-spoonful  celery  seed,  two  table- 
spoonfuls  of  turmeric,  three  quarts  of  the  best  cider  vinegar.  Put 
all  in  a  kettle  and  boil  well. — Mrs.  Davis. 

SPICED  VINEGAR. 
Two  and  one  half  gallons  of  apple  vinegar,  two  and  one  half 
pounds  of  brown  sugar,  one  pound  of  white  mustard  seed,  one 
box  of  Kentucky  mustard,  one  half  pound  of  pepper,  two  ounces 
of  cloves,  two  ounces  of  celery  seed,  two  ounces  of  allspice,  two 
nutmegs.  Boil  all  together ;  then  add  one  pound  of  scraped 
horse-radish,  one  half  dozen  sliced  lemons,  two  dozen  sliced 
onions,  sprinkle  with  salt,  and  let  drain  one  day ;  keep  the 
pickles  in  vinegar  two  weeks,  then  drain  one  day.  Boil  vine- 
gar and  spices  all  together,  and  pour  over  pickle. — 31rs. 
CJuidton  Alejccuuler. 

CUCUMBER  MANGOES. 

Take  two  dozen  large  cucumbers ;  cut  a  block  an  inch  square 
out  of  the  side  of  each  cucumber  ;  scrape  out  the  seeds  and 
all  the  pulp,  if  possible,  with  thumb  and  finger  ;  lay  them  in 
weak  salt  and  water  for  five  hours.  Make  a  dressing  of  two 
large  heads  of  cabbage,  cho})ped  fine,  and  four  green  peppers, 
also  chopped  fine,  two  ounces  celery  seed,  two  ounces  white 
mustard  seed,  one  ounce  ground  black  pepper,  one  ounce  salt, 
and  one  tea-cupful  of  sugar.  In  stuffing  the  cucumbers,  squeeze 
tiie  water  from  dressing.  Put  two  onion  sets  and  two  small 
beans   into   each  cucumber.     Put  back  the  block  and  tie  with 


38  SOUR   PICKLE   EECIPES. 

a  strip  of  cotton  a  half  inch  wide.  Put  a  lavfir  of  vine  leaves, 
a  layer  of  cucumbers,  and  a  tea-spoonful  of  powdered  alum 
alternately  into  a  kettle,  until  it  is  full.  Cover  with  vine- 
gar and  scald  three  quarters  of  an  hour.  Then  lift  them  out  of 
this  vmegar  into  jars,  adding  whole  spices  to  the  taste. 

Take  a  gallon  of  fresh  vinegar  and  one  pound  and  a  half  of 
brown  sugar ;  boil  for  fifteen  minutes  and  pour  over  the 
pickles.  If  not  sufficient  to  cover,  pour  in  a  little  cold  vine- 
gar.— ]\Its,  a.   Turneij,  Jr. 


SWEET   nCKLE   RECIPES.  39 


SWBBT   FXCKt.BS. 


APPLE  SWEET  PICKLE. 

Take  five  pounds  of  sugar,  one  quart  of  vinegar,  one  and  one 
half  ounces  of  stick  cinnamon,  one  and  one  half  ounces  of  cloves, 
one  ounce  of  "white  mustard  ;  boil  all  together.  Pare  and  quar- 
ter eight  pounds  of  apples ;  put  in  boiling  water;  let  boil  till 
tender.  Then  pour  the  boiling  vinegar  and  spices  over  the  ap- 
ples.— Mrs.  Amanda  Clay. 

SWEET  MANGO  PICKLE. 

Let  the  mangoes  remain  in  salt  and  water  one  week.  Place 
grape  leaves  in  the  bottom  of  the  kettle,  and  put  in  the  man- 
goes with  leaves  between  each  layer.  Take  equal  jiarts  of  vine- 
gar and  water,  with  a  tea-spoonful  of  alum,  and  let  the  mangoes 
scald,  but  not  boll,  until  green;  then  throw  in  cold  water  and  let 
them  stay  till  cold.  Take  two  pounds  of  sugar,  half  gallon  of 
vinegar,  one  half  gallon  of  water,  and  scald  them  for  three 
days,  first  peeling  and  extracting  the  seed ;  do  not  peel  cucum- 
bers. 

The  Stuffing  for  Mangoes. —  Scald  one  pint  of  white  mustard 
seed,  one  half  ounce  of  mace,  one  half  ounce  of  cinnamon,  one 
dozen  cloves  (the  spices  must  be  ground)  ;  one  half  tea-spoonful 
anise  seed,  one  ounce  celery  seed,  two  cloves  of  garlic,  one  pint 
of  cabbage,  chopped  fine. 

Vinegar  for  Mangoes. — Three  pounds  of  sugar,  one  gallon  good 
vinegar ;  let  it  come  nearly  to  a  boil,  and  pour  it  on  the  mangoes 


40  SWEET   PICKIE   RECirES. 

after  they  are  stuffed,  neatly  tied  up  and  packed  iu  a  jar.  Put 
a  plate  iu  the  jar  to  keep  the  nmugoes  under  the  vinegai". — 
Mrs.  D.  Goodloe,  Lexin/jton,  Ky. 

SWEET  PICKLE. 

Put  the  fruit  in  a  stone  jar,  set  it  in  a  boiler  of  cold  water, 
let  it  boil  until  the  juice  is  "well  extracted,  remove  the  fruit, 
put  the  juice  in  a  kettle  with  one  half  pound  of  sugar  to  each 
pound  of  fruit,  and  skim  well ;  drop  in  the  fruit,  again  skim  well ; 
let  it  boil  up,  then  remove.  For  three  mornings  boil  the  juice 
and  jiour  over  the  fruit ;  the  last  morning  add  a  pint  of  vinegar 
for  each  quart  of  juice,  some  pounded  ginger,  grated  horse- 
radish in  muslin  bags,  cloves  and  allspice  to  taste.  After  it  is 
done  put  in  bits  of  broken  race  ginger. 

SWEET  PICKLE. 

You  can  use  cherries,  damsons,  peaches,  or  any  other  kind 
of  fruit.  Take  off  the  stems  and  to  seven  pounds  fruit,  use 
three  pounds  sugar,  one  quart  cider  vinegar,  one  ounce  of  cin- 
namon, one  half  ounce  of  cloves.  For  two  mornings  vinegar 
and  spices  must  be  boiled  and  poured  over  the  fruit ;  the  third 
morning  put  all  in  the  kettle  and  simmer  a  few  minutes.  Tie 
tightly  and  keep  in  a  dark  closet. — Mn.  Henry  Buchier. 

PEACH  SWEET  PICKLE. 

Seven  pounds  of  fruit,  on  or  off  the  seed,  add  three  pounds  of 
sugar,  one  quart  of  vinegar,  one  half  ounce  of  cloves,  one  half 
ounce  of  cinnamon  boiled  in  the  vinegar ;  pour  this  over  the 
fruit  two  mornings,  and  the  third  cook  the  fruit.  Any  other 
fruit  may  be  pickled  in  the  same  manner. —  Mrs.   E.  McCarney. 

SWEET  CANTELOPE  PICKLE. 

Take  seven  pounds  of  melons  when  they  are  nearly  ripe 
enough  to  eat,  but  not  yellow  ;  lay  them  in  weak  brine  all  night ; 
then  take  a  lump  of  alum  the  size  of  a  hickory  nut  and  drop  in 
the  water,  in  which   boil  the  fruit  half  an  hour.     Add  to  the 

fruit  three  pounds  of  sugar,  two  ounces  of  cinnamon,  one  ounce 


SWEET   PICKLE  RECIPES.  41 

of  mace,  and  one  and  a  half  ounces  cloves.  Boil  the  vinegar, 
sugar,  and  spice,  and  pour  boiling  hot  over  the  fruit.  If  you 
want  the  pickle  to  keep  well,  put  the  whole  on  the  fire  and  scald 
twenty  minutes  ;  it  is  then  fit  for  the  table. — 3Ls.  II.  /Sjjears. 

CUCUMBER  SWEET   PICKLE. 

Slice  the  cucumbers  about  one  inch  thick,  and  boil  for  one 
hour  in  weak  alum  water ;  take  out  and  lay  in  cold  water ;  let 
remain  till  perfectly  cold  ;  then  boil  again  in  fresh  alum  water 
half  an  hour ;  drain  the  fruit  well ;  make  a  syrup  of  one  pound 
of  sugar  to  each  pound  of  fruit ;  to  four  jwuuds  of  fruit  one 
pound  of  cider  vinegar ;  boil  the  syrup  ;  then  put  in  the  fruit 
and  boil  it  till  transparent.  Add  mace,  and  if  the  syrup  is  not 
thick  enough  continue  to  boil  after  the  fruit  is  removed.  When 
cold,  sprinkle  in  some  wiiite  mustard  seed. — 3Iiss  A. 


42         '  SALAD    RFX'IPES. 


1 


CHICKEN  SALAD. 

For  a  turkey,  or  three  chickens,  use  yelks  of  twelve  eggs, 
fifteen  table-spoonfuls  of  purest  olive  oil,  sixteen  table  spoon- 
fuls of  pure  vinegar.  After  stirring  all  well  together,  add 
three  table-spoonfuls  of  mixed  mustard,  salt  and  cayenne  pep- 
per to  the  taste  ;  cook  this  and  make  a  rich  custard.  When 
cold,  pour  it  on  the  meat  and  celery  (cut  any  size  you  please). 
Mix  it  all  through. — Mrs.  J.  P.,  Lexington,  Ky. 

CHICKEN  SALAD. 

Nine  eggs,  one  tea-cupful  of  vinegar  (strong),  one  half  pound 
of  butter,  or  tea-cupful  of  olive  oil,  four  table-spoonfuls  of  mixed 
mustard,  two  table-spoonfuls  sugar,  one  tea-spoonful  black  pep- 
per. Beat  the  eggs  until  smooth,  and  add  the  other  ingredients. 
Place  in  a  kettle  over  the  fire,  and  stir  all  the  time,  and  cook 
until  it  becomes  almost  a  mush.  When  cold,  add  one  half  tea- 
cupful  of  strong  vinegar.  Chop  the  chicken  and  celery  any 
size  you  may  wish,  and  sprinkle  with  salt  to  the  taste.  Pour  the 
dressing  on  and  mix  well  just  before  serving  ;  reserving  some  of 
the  dressing  to  pour  over  the  top.  This  dressing  will  be 
sufficient  for  a  medium  turkey,  or  three  chickens. — Mrs.  Martin. 

CHICKEN  SALAD. 

Two  large  cold  fowls,  cither  boiled  or  roasted,  yelks  of  nine 
hard  boiled  eggs,  half  a  pint  sweet  oil,  half  a  pint  vinegar,  a  gill 
of  mixed  mustard,  a  small  tea-spoonful  cayenne  pepper,  same  of 


SALAD   RECIPES.  43 


salt,  two  largo  lieads  of  celery.  The  dressing  must  be  mixed 
very  smooth  ;  the  longer  it  is  stirred  the  better.  Pour  over  the 
chopped  fowls  and  celery  a  few  minutes  before  it  is  eaten. 

DRESSING  FOR  CHICKEN  SALAD. 

Yelks  of  four  eggs  beaten,  one  tea-spoonful  sugar,  salt-spoonful 
of  cayenne  pepper,  two  tea-spoonfuls  made  mustard,  six  table- 
spoonfuls  salad  oil,  five  of  celery  vinegar ;  stir  all  well,  and  put 
in  the  saucepan ;  boil  three  minutes,  stirring  all  the  time. 
TVlien  cold,  poua:  over  chicken  salad. — Mrs.  Jones. 

LOBSTER  SALAD. 

One  can  of  lobsters,  chopped,  same  quantity  of  celery ;  mix 
mustard,  butter,  and  cayenne  pepper  to  taste,  adding  yelks  of 
three  eggs. — J/rs.  Taylor. 

SALMON  SALAD. 
Pick  the  salmon  in  small  pieces  ;  six  eggs,  three  fourths  of  a 
pound  of  nice  sweet  butter,  mustard,  vinegar,  salt,  and  cayenne 
pepper. — Miss  Kate  Spears. 

POTATO  SALAD. 

Boil  and  mash  the  potatoes  fine,  season  highly  with  butter, 
pepper,  salt,  a  little  sweet  cream,  and  then  have  ready  about 
three  hard  boiled  eggs  to  one  quart  of  the  mashed  potato  ;  take 
off  the  whites  and  chop  fine ;  mash  the  yellows  and  mix  them 
according  to  your  taste  with  some  made  mustard,  a  little  sugar, 
pepper,  salt,  and  just  enough  vinegar  to  moisten  the  prepai'ation  ; 
mix  well  these  ingredients.  Put  a  layer  of  the  mashed  potatoes 
in  a  flat  pan,  and  with  a  spoon  put  the  salad  dressing  in  spots 
over  the  potatoes  ;  another  layer  of  potatoes,  then  the  salad,  and 
so  on,  putting  potatoes  on  top.  Smooth  over  nicely,  and  set  in 
the  stove  to  brown.     A  nice  dish. — Mrs.  Kenney. 

NICE  SIDE  DISH. 
Hard    boiled  eggs  cut  in  half,  oblong,  yelks  taken  out  and 
mixed  with  fine  bread  crumbs,  salt,  pepper,  and  butter  ;  then 
put  back  in  the  whites;  set  in  the  oven  till  the  yelks  brown ; 
the  whites  must  not  brown. 


44  SALAD   EECIPES. 


SANDWICHES. 

Chop  old  ham  very  fine  ;  grate  it,  which  will  be  still  better  ; 
beat  au  egg  thoroughly ;  mix  with  some  ground  mustard  ;  let 
half  a  pint  of  vinegar  come  to  a  boil,  stir  in  the  egg  and  mus- 
tard and  mix  with  the  ham.  After  buttering  thin  slices  ot 
bread,  spread  on  this  the  prepared  mixture. — 3Irs.  31.  T.  Scott. 

STEWED  SWEET-BREAD  WITH  CHAMPIGNON. 

Parboil  one  set  of  sweet-bread  ;  take  all  the  skin  and  fat  from 
them,  and  cut  them  up  in  a  small  saucepan,  with  a  can  of 
champignon,  also  cut  up,  and  the  liquor  ;  put  in  a  quarter  of  a 
jwund  of  butter,  and  very  little  cayenne  pepper.  Let  the  cham- 
pignon cook  one  half  hour  before  adding  the  sweet -bread  ;  just 
before  taking  them  off,  add  one  half  tea-cupful  of  madeira  or 
sherry ;  thicken  with  a  little  flour,  and  brown  with  burnt  brown 
sugar. — 3Irs.  J.  P.,  Lexington,   Ky. 

CROQUETTES. 

One  pound  of  cold  turkey  or  chicken,  one  half  pound  of 
bread,  three  tea-spoonfuls  of  parsley,  one  half  pound  of  butter, 
one  tea-spoonful  of  onion,  four  eggs.  Chop  the  meat  very  fine, 
also  the  herbs,  and  mix  well  together  ;  salt,  pepper  and  pow- 
dered mace  to  taste.  '  Cayenn6  pepper  is  preferable  to  the  black  ; 
season  very  delicately  with  mace ;  grate  one  nutmeg  and  then 
break  two  raw  eggs.  Make  a  soft  panada  of  the  bread,  butter  and 
a  little  w\ater ;  when  cold,  mix  with  the  meat  and  break  in  two 
more  raw  eggs,  and  tlien  add  three  table-spoonfuls  of  sweet 
cream  ;  mix  this  thoroughly  ;  roll  into  any  shape  you  please,  dip 
them  in  raw  egg,  then  in  grated  bread  crumbs  and  fry  in  boil- 
ing lard. — 3Irs.  J.  P.,  Lexington,  Ky. 

RICE  CROQUETTES. 

Boil  one  half  pound  rice  till  it  is  soft  and  dry.  Then  mix 
two  table-spoonfuls  of  grated  cheese,  one  small  tea-spoonful  mace, 
sufficient  fresh  butter  to  moisten  it.  Mince  very  fine  six  ta- 
ble-spoonfuls of  the  white  meat  of  chicken  or  turkey,  the  soft 


SALAD  RECIPES.  45 


parts  of  six  large  oysters,  a  few  sprigs  of  parsley,  a  grated  nut- 
meg, and  tho  yellow  rind  of  one  lemon.  Mix  whole  well,  moist- 
ening with  cream.  Take  a  portion  of  the  prepared  rice,  about 
the  size  of  an  egg,  flatten  it  and  put  in  the  center  a  dessert-spoon- 
ful of  mixture;  close  the  rice  round  it.  Then  form  in  the  shape 
of  an  egg,  brush  over  with  some  beaten  yellow  of  an  egg,  and 
roll  in  pounded  crackers.  Have  ready  one  pound  of  boiling 
lard,  into  which  are  thrown  two  croquettes  at  a  time  ;  let  them 
get  brown,  and  take  out  with  perforated  skimmer.  Serve  hot. — 
Mrs.    W.  Jo)ies. 


46  BREAD    RECIPES. 


JO  jfv  fe»  .<^  xJt 


WAFFLES. 

One  pint  of  sour  milk,  one  tea-spoonful  of  soda ;  beat  the 
Avhites  of  five  eggs  and  the  yelks  of  two,  one  large  spoonful  of 
butter,  one  table-spoonful  of  salt,  one  pint  sweet  cream  mixed 
with  the  yelks.  Put  the  soda  in  the  buttermilk  and  pour  on  the 
yelks ;  after  which  add  enough  flour  to  make  a  light  batter ; 
and  lastly,  beat  in  whites  of  the  eggs. — 3Its.  Edward  Taylor. 

WAFFLES. 

One  quart  of  flour,  three  eggs  beaten  separately,  a  piece  of 
lard  size  of  a  hen's  egg,  half  a  tea-spoonful  of  soda,  a  little  salt ; 
mix  with  sour  cream. — Mrs.  Henry  Buckner. 

WAFFLES. 

Three  pints  flour,  three  eggs,  well  beaten  (separately),  salt  to 
the  taste,  one  table-spoonful  of  lard,  two  tea-spoonfuls  cream  of 
tartar,  one  tea-spoonful  of  soda  ;  mix  uji  with  sweet  milk,  or 
leave  off"  the  cream  of  tartar  and  use  buttermillc  and  soda. — Miss 
Ilattie  Clay. 

WAFFLES  MADE  WITH  YEAST. 

One  quart  of  flour,  one  quart  sweet  milk,  with  one  table- 
spoonful  of  butter  melted  in  it  and  mixed  witli  the  flour  grad- 
ually, so  as  to  be  free  from  lumps,  one  tea-spoonful  salt,  three 
table-spoonfuls  yeast.  When  Avell  risen,  add  two  well  beaten 
eggs.— J/iss  E.  M'd<iliell. 


BREAD  RECIPES.  47 


LIGHT  BREAD. 

Take  one  quart  of  flour,  four  table-spoonfuls  of  yeast,  one 
table-spoonful  of  granulated  sugar,  one  dessertspoonful  of  lard, 
and  a  little  salt.  In  sununer  make  up  Avith  cold  water,  and  in 
Avinter  with  warm.  Make  into  a  batch  and  work  well,  at  least 
iit'teen  minutes,  and  if  it  becomes  light  before  the  time  for  put- 
ting it  to  rise,  work  it  over  just  a  little  without  taking  it  from 
the  bucket,  or  without  adding  flour.  About  an  hour  before 
baking,  turn  it  out  and  make  it  into  rolls  as  quickly  as  possible, 
adding  just  as  little  flour  as  you  can  get  along  with,  to  prevent 
it  from  adhering  to  the  hands.  Do  not  Avork  it.  In  summer, 
make  it  up  at  11  o'clock,  and  in  winter  about  9.  It  will  be 
ready  for  tea. — 3Irs.  Martin. 

INDIAN   BREAD. 

Beat  two  eggs,  very  liglit;  mix  alternately  with  them  one 
pint  sour  milk,  or  buttermilk,  and  one  pint  of  fine  indian  meal, 
one  tea- spoonful  of  soda,  dissolved  in  a  little  sour  milk;  melt 
one  table-spoonful  of  butter,  and  add  to  the  mixture.  Beat 
well ;    and  bake  in  a  quick  oven. — Mm.  Lockett,  Farmville,  F«. 

POTATO  AND  HOP  YEAST. 

Six  good-sized  potatoes,  one  quart  boiling  water,  and  a  pinch 
of  compressed  hops;  boil  the  potatoes  until  the  skins  crack; 
(the  hops  should  be  tied  up  in  a  muslin  cloth  and  dropped  into 
the  water  soon  after  the  potatoes  are  put  in)  ;  mash  them  with 
the  skins  on,  and  pour  on  the  boiled  water;  add  two  table- 
spoonfuls  of  flour.  A  cake  of  Twin  Brothers'  yeast  dissolved  in 
Avarm  water  is  excellent  for  starling.  Ordinarily  the  same  yeast 
Avill  answer,  but  occasionally  it  will  be  necessary  to  use  the  Twin 
Brothers'. — Mrs.  Martin.    ' 

RUSK. 

One  quart  of  flour,  one  tea-cupful  of  sugar,  lard  and  butter 
size  of  an  egg,  two  table-spoonfuls  of  yeast,  and  enough  water 
to  make  a  sponge. — Mrs.  J.  II.  Holt. 


48  BREAD    RECIPES. 


RUSK. 

One  tea-cnpful  of  butter,  one  of  yeast,  three  joints  of  flour,  one 
half  tea-cupful  of  sugar,  three  eggs,  not  quite  a  pint  of  milk; 
boil  until  reduced  to  a  tea-cupful  ;  leave  out  one  half  pint  of 
flour  to  mix  into  it  after  it  becomes  light. — 3Iiss  Kate  Spears. 

YEAST. 

Three  large  potatoes,  boiled  in  clear  water;  then  mash  them, 
skill  and  all,  in  a  quart  of  the  potato  water,  a  table-spoonful  of 
sugar,  two  table-spoonfuls  of  flour,  a  tea-cupful  of  distillers' 
yeast,  added  after  the  above  j)reparation  is  cool, 

TO  MAKE  THE  BREAD. 

One  quart  flour,  one  table-spoonful  of  lard,  one  table-spoonful 
of  sugar,  one  egg,  one  half  tea-cupful  of  yeast.  Mix  with  cold 
■water,  and  add  a  little  salt.  Work  hard  the  first  time,  and  very 
little  the  second  rising. — 3Irs.  Jones. 

GEMS. 

One  cup  of  milk,  one  cup  of  hot  water ;  stir  in  Graham  flour 
without  sifting,  to  a  batter,  quite  stiff";  beat  well.  Just  drop  the 
batter  from  a  large  spoon  into  the  mufiiii  irons,  previously 
greased  and  heated.  Bake  quickly.  A  pinch  of  salt. — 3Irs. 
Blanton. 

PUFFS. 

Four  eggs  beaten  separately,  and  very  light,  one  quart  of 
sweet  milk,  one  pint  of  flour,  a  lump  of  lard  about  the  size  of  a 
hen  egg.  Have  the  muffin  irons  well  greased  and  very  hot; 
pour  in  the  batter  and  bake  quickly.  Stir  in  the  whites,  well 
frothed,  the  last  thing,  and  cook  at  once. — Miss  Mattie  Clay. 

PUFFS. 

One  quart  of  sifted  flour,  one  pint  of  sweet  milk,  one  pint  of 
cold  water,  three  eggs,  one  tea-spoonful  of  salt,  one  table-spoon- 
ful of  lard  ;  mix  the  flour  with  the  milk,  add  the  eggs  well  beaten, 
then  water,  lastly  melted  lard  ;  bake  in  muffin  irons. — 3Irs. 
Stoiie,  Kansas. 


BREAD    RECIPES.  49 


CREAM   MUFFINS. 

Take  one  and  a  half  pints  ihnir,  whites  only  of  two  eggs  ;  do 
not  use  yelks  at  all ;  a  little  salt,  just  enough  sweet  cream  to 
make  the  batter  right  consistency.  Grease  muffin  irons,  have 
them  hot,  and  pour  them  half  full.  Bake  quickly. — Mrs.  Henry 
C.  Buchier. 

RICE  MUFFINS. 

Five  table-spoonfuls  each  of  flour  (heaping),  corn-meal  and 
boiled  rice  ;  two  e^gs  beaten  separately ;  one  small  tea-spoonful 
soda  dissolved  in  enough  sour  milk  to  make  batter  right  consis- 
tency.    Beat  very  hard. — Mrs.  M.  T.  Scott. 

CORN-MEAL  MUFFINS. 

Take  one|)Int  of  rich  buttermilk,  stir  in  it  one  half  tea-spoon- 
ful soda,  until  it  foams  ;  have  ready  three  well  beaten  eggs  (beat 
separately),  and  pour  in  yellows,  one  and  one  half  pint  of  meal ; 
melt  a  piece  of  lard  about  the  size  of  a  small  hen  egg  in  the 
muffin  irons,  then  pour  in  the  batter  ;  salt  enough  to  taste.  Put 
whites  of  eggs  in  last. — Mrs.  3Iary  Webb. 

YEAST  MUFFINS. 

One  quart  flour,  one  egg,  one  half  tea-cupful  yeast,  one  pint 
new  milk,  one  table-spoonful  melted  butter  added  last ;  a  little 
salt.     Put  batter  to  rise,  and  when  light,  bake. — 3Irs.  Scott. 

MUFFINS. 

Melt  a  j)iece  of  butter  the  size  of  an  egg  into  one  pint  of  milk  ; 
beat  three  eggs  and  stir  in,  sift  in  enough  flour  to  make  the 
batter  right  consistency  ;  add  one  tca-cujDful  yeast.  When  light, 
bake. — Mrs.  Blanton. 

QUICK  MUFFINS. 

Two  tea-cupfuls  of  buttermilk,  one  tea-cupful  of  thick  cream, 
or  three  even  table-spoonfuls  of  melted  butter,  four  eggs,  one 
half  tea-spoonful  of  soda.  Thicken  to  the  consistency  of  waffle 
batter. — Mrs.  Blanton. 


50  BREAD    RECIPES. 


CORN  MUFFINS. 

One  pint  meal,  one  half  pint  buttermilk  with  one  half  tea- 
spoonful  soda  in  it,  yellow  of  two  egj2;s,  one  even  table-spoonful 
lard.     Add  the  white  of  eggs  last ;  beat  well. — Ann  Downing. 

BUCKWHEAT  CAKES. 

One  quart  of  buckwheat,  one  and  one  half  pints  of  skimmed 
milk,  a  tea-cupful  of  good  yeast,  one  tea-spoonful  of  salt ;  mix  this 
well  together,  and  stir  in  a  table-spoonful  of  melted  lard  ;  make 
this  at  night  for  breakfast.     Break  one  egg  in  the  batter  and 
beat  well. — Mrs.  L.  P. 

BUCKWHEAT    CAKES. 

One  and  one  half  pints  buckwheat  flour,  one  half  pint  of  corn- 
meal,  one  quart  of  water,  lard  size  of  a  hickory  nut,  half  a  tea- 
spoonful  of  soda,  table-spoonful  sugar,  one  tea-cupful  yeast,  a 
jiinch  of  salt,  and  one  egg.  In  cold  weather  mix  with  warm 
w^ater,  if  the  weather  is  mild  use  cold  Avater.  If  wanted  for 
breakfast,  make  about  seven  o'clock  p.  m.;  if  for  tea,  about  ten 
o'clock.  If  on  trying  the  batter  it  is  sour,  add  a  little  soda. — 3Irs. 
3 far  tin. 

RICE  GRIDDLE  CAKES. 

One  and  one  half  pints  of  cold  boiled  rice ;  put  it  in  a  pint  of 
milkDr  water  to  soak  the  night  before,  one  quart  milk  added 
next  morning,  one  quart  flour  stirred  in  the  rice  and  milk,  two 
eggs  well  beaten  (separately),  one  half  tea-spoonful  of  soda 
dissolved  in  a  little  hot  water,  one  tea-spoonful  salt;  stale  bread 
crumbs  may  be  mixed  with  the  rice  by  the  .above  rule,  leaving 
out  the  flour,  except  just  enough  to  make  the  cakes  turn  well  on 
the  griddle.  The  rice  should  be  salted  when  boiled. — Mits  E. 
3IitchelL 

CREAM  OF  TARTAR  BISCUIT. 

One  quart  flour,  two  tea-spoonfuls  cream  of  tartar,  one  tea- 
spoonful  of  soda,  enough  sweet  milk  to  make  rather  a  soft  dough, 
salt  to  taste,  one  table-spoonful  of  lard.  Sift  soda  and  cream  of 
tartar  two  or  three  times. — Mrs.  Simms. 


BREAD    RECIPES.  51 


SODA  BISCUIT. 

Take  one  quart  of  flour,  half  a  pint  of  thick  buttermilk,  one 
table-spoonful  of  lard,  half  a  tea-spoonful  of  soda,  half  a  tea- 
spoonful  of  salt. — -Aunt  Henry. 

SOUR  CREAM  BISCUIT, 

Sift  one  tea-spoonful  of  salt,  one  of  soda,  with  a  quart  of  flour, 
one  pint  sour  cream.  Beat  an  egg  and  add  to  the  cream;  mix, 
I'oll,  cut,  and  bake  as  quickly  as  possible. — Mrs.  Hihler. 

GRAHAM  BISCUIT. 

One  quart  of  flour,  one  tea-cup  of  sugar,  sour  cream  enough 
to  make  a  soft  dough,  one  tea-spoonful  of  soda,  one  table-spoonful 
of  butter;  work  sugar,  butter  and  flour  together  until  very  fine, 
then  add  the  cream ;  work  but  little ;  make  into  biscuit,  and 
bake. — Mrs.  Jones. 

LIGHT   ROLLS. 

Two  pints  of  flour,  a  little  salt,  rub  one  large  spoonful  of  lard 
through  the  flour,  perfectly  smooth ;  one  tea-cupful  of  yeast,  one 
tea-spoonful  of  white  sugar  in  the  yeast ;  make  it  into  a  stiff* 
dough  with  cold  water.  Put  in  a  warm  place  to  rise,  then  work 
it  well  and  let  it  rise  again. — Miss  Kate  Spears. 

LIGHT   LOAF    ROLLS. 

One  quart  of  flour,  one  table-spoonful  of  lard,  one  of  sugar, 
one  half  cake  of  Twin  Brothers'  French  biscuit  yeast,  made  into 
a  sponge.  Two  hours  before  making  the  dough,  use  one  good- 
sized  Irish  potato,  mashed  fine  in  the  sponge  before  making  into 
dough.  If  the  sponge  is  not  sufficient  to  make  up  the  flour,  add 
a  little  cold  water,  a  pinch  of  salt ;  work  it  well,  and  let  it  rise  ; 
work  over  the  second  time,  make  into  small  thin  rolls,  and 
into  a  loaf. — Miss  Kate  Sj)ears. 

POTATO   YEAST. 

Take  ten  good-sized  potatoes,  and  boil  them  in  enough  water 
to  make  up  the  yeast.  When  nearly  done,  put  them  through 
a  sifter,  and  add  a  tea-cupful  of  white  sugar.     Then  scald  th'- 


BREAD   RECIPES. 


Avitli  a,  piut  of  boiling  Avater,  from  Avliich  the  potatoes  were 
taken.  Let  theui  stand  awhile,  and  then  thin  them  with  the 
rest,  or  as  much  of  the  milk-warm  potato  water  as  will  make  the 
potato  quite  thin.  Start  to  rise  with  a  small  cupful  of  yeast.  A 
tea-cupful  of  this  yeast  for  thi-ee  light  pints  of  flour. — 3Irs. 
BriXtiis  Clay. 

BREAD    MADE   WITH   FLEISCHMAN'S  YEAST. 

Boil  one  half  dozen  Irish  potatoes  in  a  quart  of  water,  when 
done,  mash  very  fine ;  add  a  large  tea-cupful  of  flour ;  when 
cool,  add  a  piece  of  this  quick  yeast  about  the  size  of  a  small 
almond,  'dissolved  in  water ;  make  this  sponge  at  dinner  time, 
it  will  rise  in  a  few  minutes  ;  set  it  away  till  about  one  hour 
before  supper,  when  you  can  work  in  enough  flour  to  this 
sponge  to  make  a  soft  dough ;  put  in  a  small  lump  of  lard  ; 
mould  in  any  shape  you  desire,  and  put  to  rise ;  when  light, 
bake. — Mrs.  Henry  Buclcner. 

FRENCH  BISCUIT. 

Four  pints  of  flour,  four  eggs,  leaving  out  the  yelks  of  two, 
four  tea-spoonfids  of  white  sugar,  one  tea-cupful  of  good  yeast, 
one  table-spoonful  of  butter  or  sweet  lard,  a  little  salt,  one  pint 
of  new  milk;  make  into  dough  and  work  well,  let  it  rise,  work 
again,  and  then  roll  out  thin,  and  cut  into  biscuits ;  lard  on 
one  side  and  lay  another  on  that  already  greased  with  lard ;  let 
them  rise  again;  bake  in  rather  a  quick  oven. — Miss  Kate 
Spears. 

YANKEE    BISCUIT. 

Yeast  for  it — Five  potatoes,  mashed  smooth,  one  cupful  of 
sugar,  one  of  yeast.  To  make  the  biscuit — Use  one  quart  of 
flour,  one  cupful  of  yeast,  lard  the  size  of  a  walnut,  pinch  of 
salt;  knead  to  a  stiff"  dough  with  very  cold  water,  roll  out,  and 
cut,  with  a  biscuit  cutter;  put  to  rise  tdwut  two  hours  before 
baking. 


BREAD    KECIPES. 


SHORT    BISCUIT. 

Three  pints  of  flour,  one  pint  of  buttermilk,  one  tea-spoonful 
of  soda,  a  little  salt,  and  a  piece  of  lard  a  little  larger  than  au 
egg. — Miss  Kate  Spears. 

BEATEN   BISCUIT. 

Two  pints  of  flour,  one  table-spoonful  of  lard,  one  tea-spoonful 
salt ;  mix  into  a  very  stiff  dough  with  equal  parts  of  sweet  milk 
and  Avater ;  beat  thirty  minutes  with  an  ax  kept  for  the  pur- 
j)ose  ;  or,  if  you  use  a  kneader,  run  the  dough  back  and  forth 
through  it  until  rather  soft  and  perfectly  smooth. — Mrs.  Martin. 

SALT-RISING  BREAD. 

Take  one  pint  of  boiling  sweet  milk  and  thicken  it  with  meal ; 
keep  in  a  warm  place  all  night ;  in  the  morning  pour  in  a  tea-cup- 
ful of  lukewarm  water;  then  stir  in  flour  until  a  stiff  batter  is 
made.  Set  the  batter  in  a  kettle  of  warm  water,  to  rise;  it  will 
be  light  in  two  hours ;  then  take  six  pints  of  flour  and  one  tea- 
cupful  of  lard;  mix  with  the  rising;  knead  well,  and  put  in 
pans  and  let  rise  ;  then  bake, 

SALT-RISING  BREAD. 

Take  half  a  pint  of  warm  water,  table-spoonful  of  meal,  fourth 
of  a  tea-spoonful  of  salt,  five  table-spoonfuls  of  flour  ;  slice  two 
or  three  pieces  of  raw  Irish  potato  in  it ;  set  to  rise  in  tolerably 
warm  water.  About  11  o'clock  stir  a  little  flour  in  it;  Avhen  it 
rises  take  out  the  potato  before  putting  the  rising  into  the  flour. 
Take  five  pints  of  flour,  three  table-spoonfuls  of  lard,  one  tea- 
sp(wnful  of  salt,  and  if  the  rising  does  not  make  it  tolerably  soft, 
add  warm  water  ;  knead  it  well ;  you  can  put  in  rolls  or  loaves, 
as  you  like  ;  have  the  pans  well  greased  ;  grease  the  top  of  the 
bread  well  with  lard,  to  keep  it  soft ;  set  it  where  it  Avill  keep 
warm  ;  when  it  rises  sufficiently,  put  it  to  bake. — Mrs.  Morris 
&a-is. 

SALT-RISIIVG  BREAD.  I 

Take  a  tea-cupful  of  new  milk,  let  it  boil,  then  stir  in  two  table- 
spoonfuls  of  meal;  set  it  where  it  will  keep  warm  enough  to  lighten. 


54  BREAD    RECIPES. 


Kext  morning,  thin  with  warm  water,  and  add  two  or  throe 
table-spoonfuls  of  flour  and  quarter  of  a  tea-spoonful  of  salt  ;  set 
it  in  warm  Avater,  and  the  rising  will  come  quickl}'.  Take  two 
quarts  of  flour,  one  table-spoonful  of  lard,  about  a  tea-spoonful  of 
salt ;  mix  with  warm  w^ater  tolerably  soft ;  knead  well ;  grease 
pan  well  and  top  of  bread  ;  set  to  lighten  in  a  warm  place ; 
Avhen  it  is  quite  light,  put  it  to  bake.  You  can  make  this  rising 
in  the  morning,  if  you  want  it  warm  for  supper. — 3Ls.  3Iorri)> 
Gass. 

EXCELLENT  SALT  RISING. 
Two  table-spoonfuls  of  morning's  milk,  one  pint  warm  Avater, 
one  tea-spoonful  of  salt,  two  pints  of  flour  ;  work  smoothly,  and 
place  in  a  pot  of  warm  Avater;  set  in  a  Avarm  place  ;  in  five  hours 
it  Avill  be  light.  Then  take  four  pints  of  flour,  pour  the  rising 
in  and  mix  Avith  a  little  Avarm  Avatcr,  a  pinch  of  salt,  and  very 
little  lard — a  piece  about  the  size  of  a  hen's  egg.  IMould  the 
bread,  put  to  rise,  and  Avhen  light,  bake. — Mrs.  31.  L.  Rogers. 

MUSH  BATTER  CAKES. 

One  pint  mush,  one  half  pint  of  flour,  two  egg$,  a  pinch  of 
salt ;  mix  up  Avith  sweet   milk. — 3Irs.  Holt. 

RICE  BATTER  CAKES. 

One  egg  beaten  light,  one  cupful  sour  milk,  Avith  enough  soda 
stirred  in  it  to  make  it  foam.  Then  mash  thoroughly  two  cup- 
fuls  of  cold  boiled  I'ice,  put  in  enough  flour  to  make  the  cake 
turn  Avell.  Have  the  griddle  hot  and  well  greased. — Daisy 
Lyle. 

BREAD  CRUMB  CAKES. 

Have  one  half  pint  light-bread  crumbs,  one  pint  flour,  one 
egg,  a  piece  of  lard  the  size  of  a  small  Avalnut ;  make  up  Avith 
sour  milk  and  little  soda. — Daisy  Lyle. 

CORN  MEAL  BATTER  CAKES. 

One  pint  corn-meal,  three  quarters  of  a  pint  of  sour  milk, 
one  small  tea-spoouful  of  soda  in  the  milk,  stirred  till  it  foams, 


BRILLD    KECIPES.  55 


one  egg  or  two  would  be  better  ;  salt  to  taste.  Have  the  grid- 
dle hot  and  well  greased.  About  one  tea-spoonful  of  flour 
added  to  the  meal  is  an  improvement. — Miss  Kate  Spears. 

FLANNEL    CAKES. 

Four  eggs,  one  pint  sour  cream,  one  pint  water,  one  and  one 
half  pints  of  flour,  one  tea-spoonful  of  baking  powder  stirred 
iu  tlie  cream. 

FLANNEL  CAKES. 

To  one  pint  flour,  add  one  half  pint  corn-meal,  four  eggs,  one 
table-spoonful  yeast,  with  milk  enough  to  make  a  stifi*  batter. 
Set  to  rise  over  night.  Thin  with  warm  milk  and  water  before 
baking  next  morning. — Miss  Edgar. 

LIGHT  ROLLS. 

To  one  pint  of  flour,  add  one  table-spoonful  of  sugar,  one  tea- 
spoonful  salt,  whites  of  two  eggs  well  frothed,  a  piece  of  lard 
the  size  of  a  hen  egg,  five  table-spoonfuls  of  home-made  or  three 
of  distillers'  yeast.  First  mix  the  lard  and  flour,  then  stir  in 
the  other  ingredients,  and  finally  add  enough  milk-warm  water 
to  make  a  thin  batter.  Set  in  a  warm  place  and  it  Avill  rise  suf- 
ficiently in  two  or  three  hours  to  work  in  flour;  make  the  dough 
pretty  stiflT,  work  till  smooth  and  tolerably  soft.  If  this  is  put 
to  rise  about  12  o'clock,  it  will  be  ready  for  supper.  Do  not 
work  it  much  the  last  time.  Make  out  in  pretty  shapes,  put  to 
rise  and  bake. — 3Irs.  Zelce  Clay. 

SODA  RUSK. 

One  egg,  a  piece  of  butter  the  size  of  a  hen  egg,  three  cup 
fuls  flour,  one  cupful  sweet  milk,  one  half  tea-cupful  sugar, 
two  tea-spoonfuls  cream  of  tartar,  one  tea-spoonful  of  soda. — 
Mrs.  Scott. 

RUSK. 

Four  pints  flour,  one  pint  of  sweet  milk,  one  tea-cupful  sugar, 
one  tea-cupful  lard,  one  tea-cupful  yeast,  three  eggs,  one  tea- 
spoonful  salt ;  let  the  dough  rise  twice  before  you  make  the 
rusks  into  shape. — Mrs.  Myers. 


56  BREAD    RECIPES. 


RUSK. 

Four  eggs,  a  tea-cupful  of  butter,  one  of  milk,  two  of  yeast, 
one  half  pound  of  sugar  ;  beat  the  eggs  Avell,  add  the  sugar  and 
gome  flour  ;  the  butter  and  milk  melted  together  warm,  but  not 
too  hot ;  then  more  flour,  lastly  yeast ;  add  flour  enough  to 
make  in  a  stiff  batter  ;  set  to  rise  in  anything  that  "will  hold  a 
gallon;  when  the  batter  rises  to  the  top,  work  in  flour  enough  to 
make  a  stifi" dough  ;  let  it  rise  again  to  the  top,  then  w'ork  in 
flour  enough  to  make  rolls  for  baking. 

POTATO  BREAD. 

Two  quarts  flour,  four  large  Irish  potatoes,  four  eggs,  one  tea- 
cupful  yeast,  one  table-spoonful  of  melted  lard  ;  peel  and  then 
boil  the  potatoes  till  they  are  soft,  then  mash  them  till  free 
from  lumps,  mix  them  well  with  the  flour,  then  pour  in  the 
melted  lard,  also  the  eggs  beaten  together  light,  and  then  the 
yeast ;  mix  w^ell  and  knead  until  perfectly  smooth  ;  put  it  in  a 
pan  and  rub  some  lard  over  the  top,  to  prevent  it  from  becoming 
hard  while  rising ;  let  it  stand  over  night  and  bake  in  loaves  or 
rolls — much  better  though  in  loaves.  This  makes  delightful 
rusk  by  adding  sugar,  and  it  also  makes  nice  Sally  Lunu. — 
Mrs.  Kemiey. 

RICE  CORN-MEAL  BREAD. 

To  one  half  pint  of  meal,  add  one  half  pint  boiled  rice,  well 
mashed  ;  one  egg  beaten  very  lightly ;  sour  milk  enough  to 
make  the  batter  right  consistency ;  one  half  tea-spoonful  soda 
stirred  in  the  milk  till  it  foams  ;  a  piece  of  lard  about  the  size  of 
a  large  almond,  melted  in  the  pan  you  cook  it  in  ;  salt  to  taste. 
Have  the  pan  hot  and  well  greased,  sprinkle  a  little  meal  in 
the  bottom. 

KENTUCKY  CORN  EGG-BREAD. 

Take  one  and  one  half  pints  of  meal,  one  pint  of  buttermilk, 
one  egg,  a  small  tea-spoonful  of  soda,  one  of  salt,  one  table- 
spoonful  of  lord;  mix  well  and  bake  quickly. — Mrs.  Morris  Gass. 


BREAD    KECirES.  57 


OLD  FASHIONED  CORN  DODGERS. 

To  a  light  quart  of  lueal,  mix  avcII  one  tea-spoonful  of  soda, 
one  half  tea-spoonful  of  salt,  and  one  pint  of  fresh  buttermilk. 
Bake  in  a  moderate  oven. — il//ss  Belle  Mitchell. 

SALLY  LUNN  WITHOUT  YEAST. 

Beat  three  eggs  separately,  two  pints  of  flour,  a  lump  of  but- 
ter the  size  of  an  C2.g,  one  tea-spoonful  of  soda,  two  tea-spoonfuls 
of  cream  of  tartar;  make  it  up  with  sweet  milk  to  a  batter,  and 
bake  quickly. — Mm  Kate  Spears. 

SALLY  LUNN. 
Two  pints  flour,  one  table-spoonful  lard,  one  table-spoonful 
butter,  one  table-spoonful  sugar,  two  tea-spoonfuls  cream  of 
tartar,  one  of  soda,  three  eggs  beaten  separately;  mix  with  sweet 
milk  ;  make  batter  as  thick  as  for  batter-cakes.  When  ready  to 
bake,  dissolve  the  soda  and  cream  of  tartar  in  a  little  sweet 
milk — put  in  the  last  thing.  Let  the  batter  stand  five  or  ten 
minutes,  then  bake  rather  quickly ;  leave  out  sugai'  if  you 
prefer. — 3Irs.  Kennaj. 

SALLY  LUNN. 

One  tea-cupful  yeast,  one  pint  warm  sweet  milk,  a  piece  of 
butter  size  of  hen  eg^,  two  pints  flour,  two  eggs,  one  table- 
spoonful  sugar.  AVhen  ready  to  put  to  rise,  work  in  one  half 
tea-spoonful  soda,  or  more  if  the  bread  is  sour. — Mrs.  Chapllne. 

SALLY    LUNN. 

One  quart  of  flour,  one  half  pound  butter,  two  eggs,  one  tea- 
spoonful  of  salt,  one  half  tea-cupful  of  sweet  milk,  and  good 
yeast  sufficient  to  mix  the  dough  to  a  proper  consistency. 
Make  it  up  about  nine  o'clock  in  the  morning  in  winter,  and 
eleven  o'clock  in  summer  ;  work  it  over  about  four  o'clock,  and 
make  it  in  a  round  shape  into  pans  and  bake  for  seven  o'clock 
tea.     Butter,  before  sending  it  to  the  table.— ri/rs.  J.  Payne. 


58  BREAD   RECIPES. 


BROWN  BREAD. 

Prepare  one  quart  of  corn-meal  gruel.  Make  a  sponge  of  this 
gruel,  and  some  unbolted  flour  and  yeast,  according  to  your 
judgment ;  set  in  a  warm  place  to  rise.  When  light,  put  in 
one  tea-cupful  of  common  molasses,  a  piece  of  lard  about  the 
size  of  a  hen  egg,  a  little  salt;  work  in  nearly  four  pints  of  un- 
bolted flour.  Mould  into  loaves,  and  set  in  a  warm  place  to 
rise  a  second  time.     When  light,  bake. — Mrs.  J.  H.  Holt. 

BROWN  GEMS. 

One  quart  unbolted  flour,  one  pint  buttermilk,  one  egg ; 
stir  in  the  flour  very  slowly,  until  it  becomes  a  smooth  batter ; 
use  soda  to  sweeten  the  milk,  a  pinch  of  salt.  Bake  very 
quickly  in  a  hot  oven. — Mrs.  Barnes,  Hot  Springs,  Arkansas. 

The  gems  can  be  baked  iu  muffin  irons. 

BROWN  BREAD. 

Take  two  and  one  half  cupfuls  unbolted  flour,  two  and  one 
half  corn-meal,  one  and  one  half  buttermilk,  one  of  warm 
water,  one  half  tea-cupful  molasses,  one  tea-spoonful  salt,  one 
tea-spoonful  of  soda  ;  stir  all  together  and  mix  well.  Have  a 
pan  well  greased,  pour  in  the  batter,  set  in  a  steamer  over 
a  pot  of  boiling  water.  Keep  up  the  steam  and  let  it  cook  for 
three  hours,  then  you  can  take  it  out,  lay  it  on  a  paper,  set  in  a 
moderately  heated  oven  vat,  but  not  long  enough  to  brown  it. — 
JJrs.  RmseU. 


VEGETABLE   RECIPES.  59 


VBGBTABtiKS. 


Endeavor  to  have  fresh  vegetables,  as  they  become  tough, 
and  consequently  indigestible,  when  old.  Take  out  all  imperfect 
parts,  and  put  them  in  cold  water,  until  ready  for  use.  Most 
vegetables  should  be  cooked  in  boiling  water,  and  should  not  be 
allowed  to  stand.  If  compelled  to  keep  them  back,  set  them  in 
a  steamer  on  the  back  of  the  stove.  Never  use  tepid  water,  cold 
is  preferable — but  boiling  water  best. 

Peas  and  asparagus  should  be  cooked  one  hour ;  beans,  three 
hours  ;  beets,  two  hours ;  turnips,  two  hours ;  potatoes,  half  an 
hour  ;  cauliflower  should  be  wrapped  in  a  cloth  and  boiled  two 
hours,  and  served  with  drawn  butter.  Do  not  salt  vegetables 
until  ready  to  be  served  for  the  table. 

BAKED  TOMATOES. 

Peel  as  many  tomatoes  as  will  cover  the  bottom  of  the  pan, 
and  after  making  an  excavation  in  the  center  of  each,  fill  with 
crumbs  of  bread,  seasoned  highly  Avith  pepper,  a  little  salt,  but- 
ter, and  sugar.  Add  a  little  water,  to  prevent  burning,  and 
bake  two  hours. 

SCALLOPED   TOMATOES. 

Peel  and  slice  the  tomatoes  ;  have  ready  grated  bread  crumbs, 
seasoned  with  sugar,  butter,  cayenne  pepper,  and  salt.  Place 
alternate  layers  of  tomatoes  and  crumbs  in  the  dish,  and  bake 
two  hours. 


60  VEGETABLE  RECIPES. 

BROILED  TOMATOES. 

Place  on  a  griddle  smooth,  flat  tomatoes,  the  stem  side  down  ; 
when  brown,  turn,  and  cook  thoroughly.  Serve  with  butter, 
pepper,  and  salt. 

FRIED  TOMATOES. 

Take  smootli  round  tomatoes  ;  cut  in  thick  slices  and  roll  in 
flour ;  sprinkle  with  salt  and  pepper,  and  fry  in  equal  parts  of 
boilhig  lard  and  butter. 

TO  BOIL  CORN. 

Select  young,  tender  corn, .and  put  it  in  boiling  water,  seasoned 
with  a  little  salt ;  boil  half  an  hour  ;  serve  on  the  cob,  or  cut  ofij 
and  season  with  butter,  pepper,  and  salt. 

FRICASEED   CORN. 

Cut  fresh  corn  from  the  cob ;  put  in  a  pot  and  just  cover  with 
boiling  water  ;  let  it  boil  half  an  hour  ;  mix  in  a  half  pint  of 
cream,  a  table-spoonful  of  butter,  one  of  flour,  a  little  salt  and 
pepper,  and  let  it  boil  a  few  minutes. 

CORN  PUDDING. 

Scrape  the  com  from  the  cob  ;  add  enough  morning's  milk  to 
make  it  tolerably  thin  ;  add  butter  and  salt  according  to  judg- 
ment. Do  not  use  pepper  until  served  for  the  table. — Mrs.  H. 
C.  Buckner. 

GREEN  CORN  FRITTERS. 

Twelve  ears  of  tender  corn,  grated  or  scraped,  as  for  the 
alwve  pudding  ;  one  tea-spoonful  of  salt,  one  of  pepper,  one  egg 
beaten  into  two  large  table-spoonfuls  flour  ;  mix  thoroughly  ; 
make  in  small  cakes ;  fry  in  hot  lard  or  butter. — il/rs.  Buckner. 

CORN  FRITTERS. 

Grate  six  ears  of  corn  and  mix  it  with  two  eggs,  one  spoonful 
of  butter,  pepper  and  salt  to  the  taste,  one  table-spoonful  of  flour. 
Fry  a  light  brown. — J/rs.  J.  P. 


VEGETABLE  RECIPES.  61 


CORN  PUDDING. 

Scrape  the  corn  off  of  two  dozen  ears  ;  add  one  pint  of  sweet 
milk,  half  pound  of  butter,  three  eggs  beaten  well,  and  a  little 
flour ;  salt  to  taste.     Bake  one  Lour. 

A  NICE  WAY  TO  PREPARE  RICE. 

One  tea-cupful  rice  boiled  in  tlie  usual  way  ;  drain  carefully  ; 
stir  in  two  well  beaten  eggs,  one  table-spoonful  of  grated  cheese, 
half  a  table-spoonful  of  butter,  half  a  tea-spoonful  of  salt. 
Bake  a  few  minutes  in  shallow  pans. — Mrs.  Simms. 

HOMINY. 

Large  hominy  is  better  after  being  soaked  over  night.  Put  it 
to  boil  earl)'  in  the  morning,  in  a  vessel  carefully  cleaned.  A 
tin  vessel  is  best  for  cooking  hominy,  in  order  to  have  it  white. 
Small  hominy  wiU  cook  in  a  shorter  time.  Hominy  will 
keep  in  a  cool  place  several  days. 

HOW  TO  COOK  HOMINY. 

Wash  slightly  in  cold  water,  and  soak  twelve  hours  in  tepid 
soft  water ;  then  boil  slowly  from  three  to  six  hours  in  the  same 
"water,  more  being  added  from  time  to  time,  with  great  care,  to 
prevent  burning.  Do  not  salt  while  cooking,  as  that  or  hard 
water  will  harden  the  corn  ;  so  it  will  peas  or  beans  (dry  or 
green),  and  rice. — 3Ls.  E.  MeCarney. 

DRESSING  FOR  SLAW. 

Yelks  of  two  eggs  well  beaten,  one  third  of  a  tea-cupful  of  vin- 
egar, a  tea-cupful  of  new  milk  or  cream,  and  a  tea-spoonful  of 
mixed  mustard,  black  or  cayenne  pepper,  salt,  piece  of  butter 
size  of  an  Qg^.  Stir  on  the  fire  until  thick  as  custard  j  then 
pour  on  the  cabbage. 

DRESSING  FOR  SLAW,  OR  LETTUCE. 

Yelks  of  three  eggs ;  mix  with  them  half  a  tea-spoonful  of 
mustard,  half  a  teaspoonful  of  salt ;  pour  this  in  half  a  tea-cup 
of  vinegar ;  add  a  tea-spoonful  of  butter ;  enough  pepper  to  taste. 


62  VEGETABLE  RECIPES. 

Steam  this  over  a  kettle  of  boiling  water  until  it  becomes  the 
consistency  of  custard.  Just  before  taking  it  up ;  stir  in  a  half 
tea-cupful  of  fresh  sweet  milk. — Mrs.  Jones. 

SLAW. 

One  half  head  of  good  cabbage  chopped  finely,  the  yelks  of 
two  eggs,  beat  and  put  in  a  little  vinegar,  also  some  sour  butter- 
milk if  convenient ;  salt  and  butter  to  taste ;  boil  thick  and  pour 
over  the  slaw. 

HOW  TO  PREPARE  SWEET  POTATOES. 

Take  large  potatoes  and  put  them  on  to  boil,  or  steam.  When 
nearly  done,  take  out  and  peel;  slice  not  quite  half  an  inch  thick. 
Put  iu  a  baking  pan  with  a  very  little  water.  Sprinkle  white 
sugar  thickly  over  them  and  spread  each  slice  with  butter.  Set 
them  in  the  stove  to  brown. 

POTATOES  FOR  BREAKFAST. 

Pare  and  slice  the  potatoes,  boil  them  ;  put  a  layer  in  a  pan, 
with  a  little  butter,  pepper  and  salt,  then  another  layer  of  pota- 
toes, and  so  on  until  the  pan  is  full.  Pour  iu  a  tea-cupful  sweet 
cream,  sprinkle  a  little  flour  over  the  top  and  bake  till  brown. 
— 3Irs.  Stoner. 

TO  BOIL  POTATOES. 

"When  potatoes  are  old,  pare  them  and  drop  them  into  a  pot 
of  boiling  water,  and  boil  until  a  fork  can  be  run  through  them 
easily  ;  if  you  wish  them  wjiole,  pour  off  the  water  and  put  in  a 
little  salt,  and  let  them  remain  over  the  coals  a  few  minutes. 
This  will  make  them  mealy.  If  you  wish  mashed  potatoes, 
take  them  up  and  mash  and  beat  thoroughly  ;  add  a  spoonful 
of  cream,  butter  and  salt.  When  potatoes  are  young  and  small, 
take  about  three  and  put  them  in  a  cloth  and  squeeze.  This 
makes  them  mealy,  and  gives  the  appearance  of  large  potatoes. 
Dress  with  cream  and  butter. 


VEGETABLE   RECIPES.  63 


POTATO  PUFFS. 

Two  cupfuls  mashed  potatoes  ;  stir  iu  two  table-spoonfuls 
melted  butter,  beaten  to  a  creara,  add  two  well  beaten  eggs  and 
one  cup  of  cream.  Pour  into  a  deep  didh  and  bake  iu  a  quick 
oven. — 3Irs.  Ed.  Taylor, 

POTATO   BALLS. 

Boil  the  potatoes  as  above ;  when  just  done  take  them  up  and 
mash  and  beat  them  well ;  have  ready  some  boiling  milk,  and 
stir  into  the  potatoes  with  butter  and  salt ;  have  ready  a  pan  of 
hot  water  and  Avith  the  hands  form  the  potatoes  into  balls  (be. 
tween  each  ball  dip  the  hand  in  the  water);  put  in  a  round 
pan  with  one  on  top,  bake  until  a  light  brown.  This  makes  a 
beautiful  and  delightful  dish. — Mrs.  E.  Payne. 

TO  COOK  PARSNIPS. 

First  scrape  the  parsnips,  slice  lengthways,  and  parboil,  then 
place  them  in  a  long  baking  pan,  with  just  enough  water 
to  prevent  them  from  burning ;  sprinkle  brown  sugar  over  them 
and  place  strips  of  fat  bacon  on  the  parsnips,  to  season  ;  bake  till 
brown.  On  taking  them  up,  pepper  well  and  lay  aside  the 
bacon. 

MACARONI. 

Boil  one  pound  of  macaroni  until  tender,  but  not  enough  for 
it  to  break  ;  take  a  quarter  of  a  pound  of  butter  and  the  same 
quantity  of  grated  cheese;  have  a  deep  dish  and  2)ut  into  it  a 
layer  of  macaroni,  and  scatter  over  it  bits  of  butter,  and  tlien 
put  in  a  layer  of  cheese,  and  continue  so  until  all  are  used;  then 
put  some  bits  of  butter  on  the  top,  season  with  pej^per  and  salt, 
and  then  bake. — Mrs.  Cunningham. 

HOW  TO  PREPARE  CASHAW. 

Cut  and  peel  off  the  rind,  steam  or  boil  until  tender  and 
thoroughly  dry  ;  mash  well  and  free  entirely  from  lumps  ;  sea- 
son plentifully  with  butter ;  add  sugar  to  the   taste.     Place  all 


64  VEGETABLE   RECIPES. 


in  a  deep  pan,  sprinkle  a  little  sugar  over  the  top  and  lay  bits  of 
butter  in  places  over  the  cashaw.  Put  inside  the  stove,  and  let 
it  remain  until  it  browns. 

TO  COOK  SALSIFY  OR  OYSTER  PLANT. 

"Wash,  scrape  and  slice  in  round  pieces  ;  boil  in  salt  water 
until  perfectly  tender,  then  drain  off  the  water  ;  pour  over  a 
little  sweet  milk,  or  cream,  if  you  have  it,  together  with  a  piece 
of  butter  rolled  in  flour,  season  witli  pepper  and  a  little  salt ;  let 
simmer  a  few  minutes  ;  take  off  and  pour  over  a  little  vinegar, 
sweetened  with  sugar.  Mix  well,  and  serve  hot,  in  a  covered 
dish. 

TO  STEW  YOUNG  ONIONS. 

Put  the  onions  in  boiling  water;  boil  two  hours  or  until  ten- 
der, then  mash  them  and  stew  ten  minutes  in  a  little  cream  ; 
butter,   salt  and  pepper  to  the  taste. — 3Irs.  Martin. 

TO  COOK  CYMBLINGS. 

Put  the  cymblings  in  boiling  water,  or  in  a  steamer  over  boil- 
ing water  ;  boil  three  hours  ;  then  mash  thoroughly  and  stew  in 
eream  and  butter.  Add  salt  and  pepper  to  taste  — Mrs.  Mar- 
tin. 

FRIED  PEACHES. 

Take  firm,  large  free-stone  peaches,  halve  them,  and  place  them 
cup  down  in  a  skillet  of  boiling  lard  or  butter  (to  suit  taste). 
When  the  edges  are  nicely  browned,  turn  them  up  and  fill  the 
cups  with  white  sugar,  and  cook  till  thoroughly  done.  A  most 
excellent  relish. — 3Hss  F.  Short. 

FRIED  EGG  PLANT. 

Peel  a  nice,  large  Q,gg  plant,  cut  in  thin  slices,  lay  in  salt 
water  two  or  three  hours,  then  steam  until  tender.  Make  a 
batter  of  two  eggs,  first  beaten  separately,  then  together  ;  a 
tea-cupful  of  sour  cream,  a  tea-spoonful  of  salt,  half  tea-spoonful 
of  soda,  and  flour  to  thicken ;  dip  the  slices  of  Qgg  plant  in  the 
batter,  and  fry  till  a  light  brown  in  boiling  lard ;  serve  hot. 
An  excellent  breakfast  dish. — Miss  Short. 


VEGETABLE  RECIPES.  G5 


FRIED  GREEN  TOMATOES. 

Slice  the  toraato,"'s  and  lay  in  salt  water  a  half  hour,  drain 
and  roll  in  eorn-nieal,  and  fry  in  hot  lard ;  salt  and  pepper  to 
taste. — Mitis  Shod. 

FRIED   CUCUMBERS. 
Slice  the  cucumbers  lengthwise,  lay  in  salt  water  a  while, 
drain  and  roll  in  corn-meal,  and  fry  in  hot  lard ;  salt  and  pep- 
per to  taste. 

GREEN  CORN  PUDDING. 
Take  twelve  ears  of  corn,  grate  them  ;  one  quart  of  rich  milk ; 
stir  into  the  milk  quarter  of  a  pound  of  melted  butter,  white 
sugar  to  make  a  little  sweet,  four  eggs  well  beaten,  last  the 
grated  corn  ;  put  the  mixture  into  a  dish  and  bake.— Jfrs.  A. 
Howerton, 


66  OMELETTE   RECIPES. 


Gt  ]^X  ]ci  Jji  jB  11*  'jP  JCi  S 


OMELETTE-VERY  FINE. 

Six  eggs,  beaten  separately  ;  one  tumbler  sweet  milk ;  reserve 
about  one  fourth,  into  whicli  stir  one  table-spoonful  flour ; 
when  the  milk  boils,  stir  in  the  paste,  add  salt,  and  about  one 
table-spoonful  of  butter  ;  put  aside  to  cool.  Mince  a  little  ham ; 
chop  fine  some  parsley  and  thyme,  a  spoonful  of  each,  and  two 
of  ham  ;  stir  the  yellows,  ham  and  herbs  into  thickened  milk, 
adding  the  well  beaten  six  whites.  Grease  the  skillet :  bake 
in  the  stove.  You  can  leave  out  bam  and  herbs  if  you  choose. 
— 3Irs.  Mary  L.  Rogers. 

OMELETTE— BREAKFAST  DISH. 

Beat  six  eggs  separately  ;  a  slice  of  light  bread,  grated ;  a  piece 
of  butter  the  size  of  a  walnut;  one  cupful  of  morning's  milk; 
pepper  and  salt  to  the  taste ;  stir  in  the  six  whites,  well  beaten. 
— Miss  Jennie  Cook. 

PUFF  OMELETTE. 

Beat  the  yellows  of  six  eggs,  pour  in  a  tea-cupful  sweet 
morning's  milk,  add  a  pinch  of  salt.  Beat  together  each  a  table- 
spoonful  of  butter  and  flour  until  smooth,  add  to  the  eggs,  and 
beat  all  together  well ;  put  into  a  frying  pan  that  has  been 
■Nvcll  greased,  and  when  it  begins  to  thicken,  add  six  whites 
beaten  to  a  stiff^  froth,  and  another  small  pinch  of  salt.  When 
stiff  it  is  done. — 3frs.  Stoncr. 


OMELETTE    RECirES.  C7 


TO  POACH  EGGS. 

Have  a  pan  boiling  water ;  have  tiic  eggs  carefully  broken 
and  slip  them  into  the  boiling  Avater ;  let  them  remain  till  the 
whites  are  set,  and  take  out  with  spoon ;  put  in  a  dish  and  pour 
on  some  drawn  butter. 

FRIED  EGGS. 

Fry  bacon  in  slices,  then  remove  from  the  pan  ;  have  the 
eggs  ready  and  slip  into  the  gravy.  When  done,  serve  with  the 
meat,  an  egg  on  top  of  each  slice. 

SCRAMBLED  EGGS. 
Have  in  the  frying  pan  some  butter  or  ham  drippings ;  break 
the  eggs  and  cook  quickly,  stirring  constantly.     Serve  immedi- 
ately. 

TO  BOIL  EGGS. 
Have  boiling  water  ;    drop  in  the  eggs  and  let  them  remain 
three  minutes,  if  you  wish  the  whites  congealed  ;  if  not,  let  them 
remain  a  shorter  time.     Silver  spoons  used  in  eating  eggs  should 
be  put  in  water  immediately. 

COLUMBUS  EGGS-A  NICE  SIDE  DISH. 

Take  twelve  hard-boiled  eggs,  peel  off  shells  and  cut  the  eggs 
in  equal  halves,  cutting  off  a  little  piece  from  one  end,  to  enable 
them  to  stand  alone  ;  pulverize  the  yelks  and  chop  fine  some 
smoked  tongue  or  old  lean  ham ;  mix  together  and  moisten 
slightly  with  a  little  fresh  butter  or  vinegar,  and  season  with 
black  pepper,  salt  and  mustard  to  suit  the  taste ;  fill  the  cups 
or  the  empty  whites  (be  careful  not  to  break  them)  with  this  mix- 
ture, pressing  down  and  smoothing  nicely  ;  arrange  them  on  a 
dish,  j^utting  two  halves  together  and  standing  them  upright, 
so  as  to  look  like  whole  eggs. — Mrs.  Kenneij. 

DRESSED  EGGS. 

Take  any  number  of  eggs  ;  boil  hard  and  cool  them  in  water ; 
peel  and  divide  the  whites  carefully,  cut  the  long  way,  lay  the 


68  OMELETTE    RECIPES. 


pieces  in  pairs  on  a  dish  ;  masli  the  yelks  witli  a  small  quantity 
of  butter  and  minced  ham  ;  season  highly  with  salt,  pepper 
and  mustard  (add  a  very  small  quantity  of  oniou)  ;  make  the 
dressing  into  very  small  balls,  place  in  the  cavities  of  the 
"whites  and  close  very  neatly  as  whole  eggs. — 3Irs.  Allen  Bashford, 


RECIPES   FOR  CANNED   FRUITS.  GO 


CAHHBO  FRUITS,  BTC 


TO  CAN  GREEN  CORN. 

Cut  from  the  cob  twenty-one  quarts  of  corn,  dissolve  three 
and  a  half  ounces  of  tartaric  acid  in  a  L'ttie  hot  water,  put 
plenty  of  water,  together  with  the  tartaric  acid,  on  the  corn, 
and  boil  well ;  when  well  cooked,  jDut  in  tin  can  and  seal  at  once. 
When  ready  for  use,  drain  off  the  water,  add  one  tea-spoonful  of 
soda,  a  little  sugar,  salt  and  butter  to  taste. — Mrs.  Hattie  Kcnney. 

GREEN  CORN  FOR  WINTER  USE. 

Select  young,  tender  corn,  and  boil  (on  the  cob)  until  about 
half  done  ;  cut  it  from  the  cob  quite  fine.  To  one  gallon  of 
corn  allow  one  pint  of  salt,  mixing  when  the  corn  is  cold  ;  spread 
out  on  a  cloth  to  dry  a  little,  then  pack  in  a  jar,  putting  a  layer 
of  salt  first,  and  then  the  corn,  until  the  jar  is  almost  filled ; 
then  add  a  layer  of  salt,  and  fit  a  board  on  top,  on  which  a  weight 
should  be  placed.  To  prepare  for  the  table,  boil  in  a  good  deal 
of  water,  and  if  it  should  be  too  salty,  pour  off  the  water  and 
add  fresh  boiling  water  ;  season  with  butter,  pepper,  and  a  little 
sugar. — Mrs.  Amos  Turncy,  Sr. 

TO  CAN  TOMATOES  AND   OKRA  FOR  SOUP. 

Throw  ripe  tomatoes  into  boiling  water,  and  then  peel  them ; 
put  into  a  bell  metal  kettle  and  boil ;  as  the  Avater  i-ises,  dip  part 
of  it  off,  or  it  will  require  a  long  time  to  reduce  the  tomatoes  so 
a.s  to  can ;  boil  until  almost  ready  for  table  use  ;  in  the  mean- 


70  RECIPES  FOR   CANNED   FRUITS. 

time  wash  the  okra  and  cut  cross-wise  and  drop  into  boiling 
water ;  boil  half  an  hour ;  skim  several  times ;  dip  up  with  a 
perforated  ladle  and  drop  into  the  tomatoes,  and  let  all  boil  half 
an  hour ;  put  into  tin  cans,  and  seal  while  hot.— J/rs.   Martin. 

TO  CAN  PEACHES. 

Make  a  rich  syrup  and  drop  the  peaches  in  ;  let  them  get  hot 
through  ;  then  put  in  the  jars  and  seal  at  once. — Mrs.  Jones. 

TO  CAN  FRUIT. 

Scald  the  fruit  in  a  large  kettle,  with  juice  or  water  to  cover 
it ;  put  the  cans  and  tops  into  a  vessel  of  cold  water ;  let  them 
boil ;  as  soon  as  they  are  hot,  fill  with  the  fruit,  which  must  be 
hot  also  ;  let  them  remain  open  until  cool ;  cut  paper  size  of  the 
can  and  put  over  the  fruit ;  fill  with  juice,  and  seal. — Mrs. 
Howerton. 

TO  SEAL  PRESERVES, 

Beat  the  white  of  an  egg,  take  tissue  paper  the  size  you  require, 
dip  into  the  Q^g,  wetting  the  j^aper  on  both  sides  ;  cover  the  jar, 
carefully  pressing  it  around  the  sides  securely. — Mrs.  Howerton. 

TO  CAN  APPLES. 

Take  green,  acid  apples,  peel  them  and  cut  up  in  slices;  when 
thoroughly  done,  strain  through  a  sieve,  put  in  air-tight  cans, 
seal  while  hot.  If  you  prefer,  you  can  add  quarter  of  a  pound 
of  sugar  to  a  pound  of  apples;  they  keep  just  as  well  without. 
— Mrs.  Garrett. 

TO  CAN  TOMATOES. 

Pour  boiling  water  on  the  tomato,  so  as  to  take  off  the  peel- 
ing readily  ;  put  them  in  the  kettle  and  cook  down  till  the  water 
from  the  tomatoes  is  nearly  out ;  can  while  hot,  and  seal  imme- 
diately.— Aunt  Harriel. 

TO  CAN  PEACHES  AND  PEARS. 

Select  ripe  fruit,  peel,  stone,  and  drop  into  cold  water ;  one 
pound  of  fruit  to  a  quarter  of  a  pound  of  sugar  ;  put  in  a  kettle 
with  a  little  water  (to  prevent  burning),  and  boil  till  tender. 
Perfectly  ripe  fruit  requires  but  little  boiling. — 3frs.  Maiiln. 


PASTRY   KECIl'KS. 


PASTRY. 


All  pastry  should  be  made  as  quickly  as  possible  and  handled 
very  little  ;  it  should  also  be  made  in  a  cool  place,  and  iu  summer 
use  ice  water,  and  roll  on  a  marble  slab ;  the  butter  should  be  sweet 
and  fresh,  and  the  salt  thoroughly  washed  from  it ;  use  as  little 
water  as  possible,  or  the  paste  will  become  tough ;  bake  in  a 
moderate  oven,  in  order  to  give  time  to  rise.  Boiled  paste  is 
best  made  of  suet,  which  should  be  minced  very  fine  and  well 
mixed  with  flour. 

PUFF  PASTE. 

One  pound  of  butter,  one  pound  of  flour — sift  the  flour,  and 
then  sift  in  something  else  a  little  additional  flour  for  sprinkling 
and  rolling ;  wash  all  the  salt  from  the  butter  ;  then  divide  it  into 
four  parts,  put  one  fourth  into  the  flour  and  divide  the  remain- 
der in  six  pieces  ;  mix  with  a  knife  the  flour  and  butter  into  a 
stiflf  dough,  sprinkle  a  little  flour  on  the  paste  board,  flour  the 
rolling  pin  and  roll  into  a  thin  sheet ;  then  put  in  little  bits  at 
equal  distances  one  sixth  of  the  butter,  fold  the  paste,  flour  it 
an  J  roll  again,  and  so  on  until  the  butter  is  consumed.  Divide 
into  as  many  pieces  as  you  wish  pies  ;  roll  each  piece  and  put 
into  pans  previously  buttered ;  always  roll  from  you. — Mrs. 
Martin. 

PUFF   PASTE. 

One  pound  of  flour,  fourteen  ounces  of  good  butter;  ruD  into 
the  flour  two  ounces  of  the  butter,  having  washed  all  the  salt 


72  PASTRY  RECIPES. 


out  of  butter ;  tlien  make  a  dougli  with  enough  cold  water  to 
moisten,  and  if  possible  make  the  paste  in  a  cool  place,  roll  the 
dough  into  a  sheet  and  place  the  remainder  of  butter  over  it ; 
roll  out  four  times  ;  do  not  use  it  for  an  hour. — C  E.  F.  Ilegman. 

CONFECTIONERS'  PASTE. 

One  pound  of  sugar,  one  pound  butter,  two  pounds  of  flour, 
four  eggs,  a  little  cinnamon,  and  a  small  quantity  of  baking  pow- 
der ;  rub  butter  and  sugar  together,  then  add  eggs,  one  half  tca- 
spoouful  baking  powder,  then  the  cinnamon,  add  flour  next,  and 
moisten  with  milk — enough  to  make  a  dough. — C.  E.  F.  Hegman. 

COMMON  PIE  CRUST. 

Two  quarts  of  flour,  one  pound  of  butter ;  divide  the  butter 
in  equal  parts,  and  cut  up  one  half  of  it  into  the  flour,  rubbing 
it  fine ;  mix  with  a  little  cold  water  into  a  stiff"  dough  ;  flour  the 
board  and  roll  into  a  thin  sheet ;  spread  on  the  rest  of  the  but- 
ter, flour  and  fold  up  and  roll ;  then  fold  again  into  a 
scroll  and  divide  into  as  many  parts  as  desired,  and  I'oU  out 
nearly  an  inch  thick. — Mrs.  M . 

LARD  PASTE. 

One  half  pound  of  lard,  one  half  pound  of  butter ;  rub  this 
together  into  two  and  a  quarter  pounds  of  flour,  and  mix  with 
cold  water  into  a  stiff"  dough  ;  roll  out  twice. — Mrs.  M 

SUET  PASTE. 

One  pound  of  beef  suet  to  two  quarts  of  flour ;  remove  all 
strings,  etc.,  from  the  suet  and  chop  fine ;  rub  one  half  into  the 
flour  and  mix  Avith  cold  water  ;  roll  out  quite  thin,  and  put  on  the 
remaining  suet ;  flour  and  roll  again,  and  divide  into  as  many 
pieces  as  you  want  sheets  of  paste.  This  is  suitable  paste  for 
dumplings  or  pot  pies. — Mrs.  M . 

CHEESE  CAKE. 

Beat  the  yelks  of  ten  eggs,  the  whites  of  two ;  then  take  one- 
half  pound  sugar,  one-half  pound  butter,  work  well  together ; 


PASTRY    RECIPES.  73 


beat  in  the  eggs,  flavor  with  nutmeg ;  bake  the  crust  a  little 
before  putting  in  the  custard  ;  when  the  pudding  is  done,  spread 
a  layer  of  acid  jelly  over,  and  make  an  icing  of  the  remaining 
whites ;  flavor  with  lemon,  spread  over,  and  brown  slightly. — 
3I)'s.  Wilson. 

TRANSPARENT  PUDDfNG. 

Three  eggs  beaten  together  until  perfectly  light,  one  tea-cu])- 
ful  white  sugar,  one  tea-cupful  butter,  beaten  to  a  cream  ;  put 
a  layer  of  citron  or  acid  jelly  at  the  bottom  of  crust,  then  pour 
the  transparency  over. — 3Irs,  HoUidai/. 

TRANSPARENT  PUDDING. 

Nine  eggs — put  in  only  three  whites,  one  pound  of  sugar,  one 
half  pound  butter,  one  wine-glassful  wine,  two  nutmegs  grated. 
Take  remainder  of  whites  and  make  a  meringue.  When  the 
jnuldings  are  baked  and  cold,  spread  on  the  icing  and  brown. 
Bake  in  paste. — Mrs.  Brutus  J.  Clay. 

TRANSPARENT  PUDDING. 

Four  eggs — beat  separately,  one  cup  of  butter,  two  cups  of 
sugar  ;  beat  butter  and  sugar  to  a  cream,  add  yelks,  two  table- 
spoonfuls  of  jelly.  Flavor  to  taste  ;  add  the  whites  as  a  meringue. 
Excellent. — 3Iiss  Iva  McCarney. 

ORANGE  ROLEY  POLEY. 

Make  a  light  jr.iste  as  for  apple  dumplings  ;  roll  in  oblong 
sheets,  and  lay  oranges,  peeled,  sliced  and  seeded,  thickly,  all 
over  it ;  sprinkle  with  white  sugar,  scatter  a  tea-spoonful  or  two 
of  the  grated  orange  i^eel  over  all  and  roll  up  closely,  folding 
down  the  ends  securely,  to  keep  the  syrup  from  running  out. 
Ijoil  in  a  cloth  one  and  one  half  hours.  Eat  with  lemon  sauce, 
prepared  as  follows :  Six  eggs,  leaving  out  the  whites  of  two, 
one  half  pound  of  butter,  one  pound  sugar,  juice  of  two  lemons 
and  rind  of  both  gi*ated.  Put  in  a  tin  pan  over  a  slow  fire  ; 
stir  until  it  thickens  like  honey.     Very  fine. 


74  PASTRY  RECIPES. 


CREAM  PIE. 

Two  eggs,  one  cupful  sugar,  two  table-spoonfuls  corn  starch ; 
Ijeat  eggs,  sugar,  and  starcli  together.  Boil  one  pint  milk,  sea- 
son with  vanilla ;  just  as  it  boils,  stir  in  the  mixture  ;  stir  all 
the  time,  until  it  thickens.  JJefore  cooking  stir  in  one  table-spoon- 
ful of  butter ;  this  is  for  the  pie.  Take  three  eggs,  one  cupful  su- 
gar, one  quarter  tea-spoonful  soda  in  one  half  cupful  sour  cream, 
one  tea-spoonful  of  cream  tartar  mixed  in  one  and  one  half 
cupfuls  of  flour.  Bake  quickly  in  jelly  cake  pans.  When 
cold,  slice  the  cake  and  put  in  layers  of  the  above  cream. 

CREAM  PIES. 

Five  eggs  (yellows),  one  tea-cupful  of  butter,  one  pint  of  gran- 
ulated sugar,  one  table-spoonful  of  flour,  one  pint  of  rich  cream. 
This  quantity  will  make  two  puddings.  Bake  in  paste.  Make 
a  meringue  of  the  five  whites. — Mr&.  Spears. 

CREAM  PIES. 

One  pint  of  milk  with  a  vanilla  bean  boiled  in  it,  eight  eggs, 
three  quarters  of  a  pound  of  sugar,  two  ounces  of  flour ;  mix 
together  and  stir  into  boiling  milk ;  when  cool,  put  into  pastry 
and  bake. 

CUSTARD  PUDDING. 

Beat  seven  eggs  very  light ;  add  a  half  pound  of  sugar  ;  stir 
in  one  quart  rich  morning's  milk ;  season  to  taste  ;  bake  in  pufi* 
I)aste. 

BOURBON  PUDDING. 

One  tea-cupful  of  butter,  one  of  cream,  two  and  a  half  cupfuls 
sugar,  yelks  of  four  eggs  well  beaten,  one  table-spoonful  of  flour ; 
flavor  to  taste,  and  bake  in  rich  paste. — Mrs.  Ed.  Taylor. 

KENTUCKY  PUDDING. 

Three  fourths  of  a  cup  of  butter,  two  and  a  half  cupfuls  of 
sugar,  three  eggs,  one  cup  of  cream,  three  table-spoonfuls  flour; 
season  with  Icnion,  and  bake  in  paste. 


rAi5TRY    RECIPES.  75 


VINEGAR  PUDDING. 

Six  eggs,  three  tea-cupfuls  sugar,  one  tou-cupful  butter,  one 
table-spoonful  strong  vinegar  diluted  with  one  of  water,  three 
table-spoonfuls  flour,  a  half  tea-spoonful  soda,  three  or  four 
drops  of  oil  of  lemon.  This  quantity  makes  four  puddings. 
—Mrs.  Will  Taylor. 

ANOTHER  VINEGAR  PUDDING. 

Four  eggs,  four  table-spoonfuls  butter,  three  cupfuls  sugar,  four 
table-spoonfuls  flour  ;  vinegar  to  taste. — Mrs.  J.  A.  Howcrton. 

ORANGE  PUDDING. 

Peel,  seed,  and  cut  in  small  pieces  four  good-sized  oranges, 
add  a  cupful  of  white  sugar,  and  let  it  stand  a  Avhile.  Into  a 
quart  of  nearly  boiling  milk  stir  two  table-spoonfuls  of  corn 
starch  mixed  with  a  little  water,  and  the  yelks  of  three  eggs 
beaten  light.  AVhen  cooked  to  the  consistency  of  thick  custard, 
put  away  to  cool,  after  which  mix  Avith  the  orange  and  sugar  ; 
make  a  frosting  of  the  four  whites  of  eggs  and  powdered  sugar. 
Cook  the  pudding  in  pastry.  When  done,  spread  on  the  mer- 
ingue, and  brown  slightly. — 3Irs.  L.  H.  Bhxnton. 

LEMON  PUDDING. 

Half  a  pound  butter,  half  a  pound  sugar,  two  ounces  sponge 
cake  rubbed  fine,  five  eggs,  two  table-spoonfuls  brandy,  juice 
and  grated  rind  of  one  lemon. — Mrs.  John  Ray. 

LEMON  PUDDING. 

Take  quarter  of  a  pound  of  butter,  quarter  i)ound  sugar, 
cream  well  together  ;  add  three  eggs,  and  the  juice  and  grated 
rind  of  one  lemon,  or  about  three  fourths  of  a  tea-spoonful  of 
citric  acid  dissolved  in  hot  water,  flavored  with  extract  of  lemon. 
Put  on  the  stove  and  stir  all  the  time,  till  thick  :  when  cool,  put 
in  pastry  and  bake. — Mrs.  Laurence  Jones. 

LEMON  PUDDING. 

Grate  the  rind  and  press  out  the  juico  of  four  lemons,  yelks 
of  eight  eggs  beaten  very  light,  and  mix  with  the  lemon,  five 


76  PASTRY  RECIPES. 


tea-sjDoon fills  corn  starcli  dissolved  in  one  and  one  third  pints 
of  new  milk  ;  beat  all  -well  together,  and  sweeten  to  taste.  Have 
the  crust  ready,  and  pour  in  the  custard  ;  let  bake  till  thick ; 
then  make  an  icingof  the  eight  Avhitesand  powdered  sugar,  until 
stiff  enough  ;  spread  over  puddings,  and  brown  slightly.  This 
quantity  makes  four  puddings.  Two  table-spoonfuls  of  butter  to 
be  used  for  the  custard. — Mrs.  R.  Hanson. 

LEMON  PUDDING. 

Yellows  of  four  cgg^^,  eight  table-spoonfuls  of  sugar,  t\Vo  of 
melted  butter,  two  lemons  grated  (use  both  the  rind  and  pulp, 
and  be  sure  to  take  out  the  seed,  as  one  left  will  make  the  cus- 
tard bitter)  ;  use  four  table-spoonfuls  sugar  to  the  four  whites 
for  meringue  ;  bake  in  paste. — Mrs.  Frank  Massie. 

LEMON  PIE. 

Two  lemons  ;  bake  them  a  short  time,  then  squeeze  and  strain 
the  juice  ;  boil  the  rind  in  half  a  pint  of  water  ;  then  pour  the 
water  in  the  following  mixture;  two  cups  of  sugar,  half  cupful 
sweet  milk,  one  table-spoonful  corn  starch,  one  of  butter,  yelks  of 
six  eggs.  Bake  it  in  paste ;  then  beat  the  whites  with  eight  table- 
spoonfuls  of  sugar,  and  pour  over  the  pie  ;  brown  slightly.  This 
quantity  makes  two  pies. — Mrs.  Mitchell. 

SNOW  DUMPLINGS. 
Have  several  apples  pared  and  cored  ;  wash  a  pint  of  rice,  and 
roll  the  apples  in  it,  so  that  the  rice  will  adhere  ;  have  ready  a 
nice,  short  pie  crust,  wrap  the  apples  in  a  piece  of  the  dough, 
and  roll  the  dumpling  in  rice  again,  and  so  on  until  you  use  up 
the  apples.  Put  a  napkin  in  the  steamer,  place  it  over  a  pot 
of  boiling  water,  and  put  in  the  dumplings  ;  steam  till  done ; 
eat  with  cream  sauce. — Mrs.  Alice  Garrett. 

APPLE   DUMPLINGS. 

Pare  and  core  the  apples ;  fill  up  the  holes  with  sugar,  a  little 
butter,  a  little  cinnamon  (ground),  and  a  small  piece  of  lemon 
or  orange  peel.     Make  a  rich  custard,  with  one  pint  sweet  milk 


PASTRY   RECIPES. 


and  two  eggs,  sweeten  and  flavor  to  taste ;   thicken  with  a  little 
flour,  pour  over  apples  and  bake. — Lizzie, 

BAKED  APPLE  DUMPLINGS. 

Peel  and  core  several  acid  apples ;  fill  the  holes  ■with  sugar, 
butter,  and  some  ground  cinnamon  or  nutmeg.  Have  prepared 
a  nice,  short  crust,  roll  it  out  and  inclose  the  apples  in  it ;  place 
tlie  dumplings  in  a  deep  pan,  and  pour  over  them  enough  warm 
water  to  half  cover  the  dumplings,  previously  sweetened  to  taste, 
a  piece  of  butter  the  size  of  a  goose  egg  melted  in  it,  and  fla- 
vored "with  nutmeg.  Set  in  the  stove  and  bake  till  a  light 
brown  ;  if  the  water  should  cook  out  before  they  are  done,  add  a 
little  more  hot  water.  Serve  with  solid  sauce  ;  flavor  according 
to  taste. 

APPLE  PUDDING. 

Two  tea-cupfuls  apples,  stewed  and  strained  ;  two  tea-cupfuls 
sugar,  one  tea-cupful  butter,  seven  yellows  of  eggs  ;  take  the 
whites  of  five  egg!^,  and  a  half  cupful  of  sugar,  beat  very  light 
and  spread  over  the  puddings ;  brown  slightly. — 3Irs.  S.  Clcnj. 

APPLE  CUSTARD  FOR  PIES. 

Six  egg?^^  two  cupfuls  apples,  two  of  sugar,  nearly  one  cupful 
butter,  the  juice  of  one  lemon ;  leave  two  whites  for  the 
meringue. — Mrs,  Sam.  Clay. 

APPLE  PUDDING. 

Three  tea-cupfuls  apples,  stewed  and  strained,  two  tea-cupfuls 
sugar,  one  tea-cupful  butter,  seven  eggs  ;  leave  out  the  whites  of 
four  for  meringue  ;  bake  in  paste. — Mrs.  Buchier. 

APPLE  PUDDING. 

One  dozen  apples,  stewed  and  strained,  six  eggs,  one-half 
pound  butter,  one  pound  sugar,  one  nutmeg,  season  with  lemon 
juice  or  peel ;  bake  with  paste  or  not. 


78  TASTRY    RECIPES. 


QUINCE  PUDDING. 

To  six  large,  rijic  quinces,  stewed  and  strained,  one  half  pint 
sweet  cream,  one  half  pint  sugar,  seven  eggs  ;  omit  all  the  whites 
but  two  ;   add  lemon  juice  to  the  taste. — Mrs.  H.  Buchier. 

CITRON  PUDDING. 

One  half  pound  sugar,  same  of  butter,  seven  eggs,  juice  and 
rind  of  one  lemon,  cooked  on  tlie  fire  till  thick  as  molasses ; 
brandy  and  spices  to  be  put  in  afterward  with  slices  of  citron. — 
Miss  Hawes. 

PRESERVE  PUDDING  (CHERRY). 

One  cupful  sugar,  one  cupful  of  acid  preserves  (cherry  is  better 
than  anything  else),  one  half  cupful  butter,  five  eggs  beaten  sep- 
arately. 

CHERRY  PUDDING. 

Six  eggs,  one  and  a  half  cupfuls  sugar,  one  cupful  of  butter, 
one  and  a  half  cupfuls  of  cherry  preserves. — Mrs.  S.  Clay. 

MINCED  PIES. 

Two  pounds  of  beef,  finely  chopped ;  one  pound  suet,  nicely 
shred ;  one  dozen  apples,  pared  and  chopped  small ;  two  pounds 
currants  or  raisins,  stoned  and  floured  ;  three  quarters  of  a  pound 
of  sugar,  with  nutmeg,  mace,  and  cloves.  Dried  cherries  are 
very  good.  Mix  all  together ;  stir  with  it  sweet  cider,  French 
or  peach  brandy;  slice  in  citron  or  preserved  orange  jiecl ;  some 
use  cider  and  brandy,  too — a  quart  of  cider  or  a  tea-cupful  of 
brandy. — Mrs.   Washington,  Va. 

RECIPE  FOR  MINCE  MEAT. 

Two  table-spoonfuls  ground  cinnamon,  two  nutmegs  grated, 
four  dozen  cloves,  one  table-spoonful  powdered  mace,  one  pound 
brown  sugar,  two  pounds  of  meat  chopped  fine,  two  of  suet,  four 
pounds  laisins,  two  pounds  currants,  four  pounds  apples  chopped 
fine,  old  whisky  or  brandy  to  suit  the  taste. — 3Iiss  Ilallerk. 


PASTRY   RECIPES. 


MINCE  MEAT. 
Two  pounds  of  meat  chopped  fine,  after  being  cooked  ,  two 
pounds  of  suet  chopped  fine,  four  pounds  of  raisins,  four  pounds 
of  apples,  eight  oranges,  the  peel  of  one,  half  pound  of  citron, 
all  chopped  fine ;  one  ounce  of  cinnamon,  one  of  allspice,  one  of 
nutmeg,  two  pounds  of  brown  sugar. — i/rs.  N.  B.  Rion,  Jr. 


80 


PUDDING    RECIPES. 


PUOOINGS 


SWEET  POTATO  PUDDING. 

Boil  and  peel  the  potatoes,  mash  and  rub  through  a  sieve,  to 
make  it  loose  and  light ;  stir  to  a  cream,  quarter  of  a  pound  of 
butter,  quarter  of  a  pound  of  sugar  ;  add  a  grated  nutmeg,  one 
tea-spoonful  of  cinnamon,  half  a  glass  of  brandy.  Beat  three 
eggs  till  smooth,  stir  them  into  the  mixture  of  butter  and  sugar 
alternately  with  the  potato  ;  at  last,  mix  all  thoroughly  by  hard 
stirring.  Have  a  deep  baking  dish,  lay  a  border  of  puff  paste 
all  around,  and  pour  in  the  mixture.  Set  the  pudding  in  a 
quick  oven,  and  when  cool  sift  Avhite  sugar  over. — 3Irs.    W. 

SWEET  POTATO  PIE. 

Two  pounds  of  potatoes,  steam  entirely  done,  and  slice  them; 
make  a  syrup  of  one  tea-cupful  butter,  two  tea-cupfuls  sugar, 
three  quarters  of  a  tea-cupful  of  good  wine,  one  dessert-spoonful 
of  allspice  pounded  fine,  enough  water  to  make  one  and  a  half 
pints  of  the  syrup ;  boil  for  a  short  while,  and  line  a  deep  pan 
with  rich  paste,  and  bake  slightly ;  put  in  a  layer  of  sliced  po- 
tatoes and  jDour  over  some  of  the  syrup ;  then  another  layer  of 
potatoes,  and  the  rest  of  the  syrup.  Cover  with  crust,  and 
bake. — 3Irs.  Sam  Brooks. 

IRISH  POTATO  PUDDING. 

One  and  a  half  pints  of  fine  mashed  potatoes,  one  pint  cream, 
one  nutmeg,  one  and  a  half  pounds  sugar,  one  and,  a  half  pounds 
butter,  ten  eggs.  Bake  in  paste ;  then  spread  on  meringue  and 
brown. 


rUPDIXG  KECirES.  81 


IRISH  POTATO  PUDDING. 

Two  tea-cupfuls  sugar,  two  tea-cupfuls  butter,  one  tea-cupful 
sweet  cream,  eight  eggs,  two  and  a  half  pints  mashed  potatoes, 
cue  nutmeg  grated. — Mrs.  Henry  Biichicr. 

ANOTHER  POTATO  PUDDING. 

One  pound  mashed  potatoes,  one  pound  sugar,  nine  eggs  beaten 
separately,  three  quarters  pound  butter  ;  flavor  with  anything 
you  please.  This  quantity  will  make  six  puddings. — Mrs.  Dr. 
Barnes. 

COCOANUT  PUDDING. 

One  nut  grated  fine,  whites  of  six  eggs,  one  half  pound  of 
white  sugar,  one  half  pound  of  butter,  juice  of  three  lemons 
strained  ;  add  the  milk  of  nut  if  not  thin  enough.  Mix  well, 
and  after  the  pastry  is  baked,  pour  on  the  mixture  and  bake  a 
few  minutes. — Mrs.  Allen  Bashford. 

COCOANUT  PUDDING. 

One  quarter  pound  butter,  one  quarter  pound  sugar,  cream 
well  together,  add  three  eggs  and  tea-cupful  cream  or  rich  milk, 
in  which  the  cocoanut  has  been  soaked.  Use  as  much  of  the 
cocoanut  as  you  like.  Cook  before  putting  in  pastry. — Mrs, 
Laurence  Jojies. 

COCOANUT  PUDDING. 

Four  yellows,  one  pint  cocoanut,  one  pint  sugar,  one  tea-cup- 
ful butter,  make  a  meringue  of  the  whites.  Use  milk  of  cocoa- 
nut.     Bake  in  paste. — Mrs.  Mary  Webb. 

JELLY   PUDDING. 

One  tea-cupful  jelly,  one  tea-cupful  sugar,  one  half  tea-cupful 
butter,  two  eggs,  four  table-sjooonfuls  wine,  nutmeg  to  the  taste. 
Mrs.  Jones. 

JELLY   PUDDING. 

For  two  pies.  One  tea-cupful  of  sour  jelly,  two  of  sugar, 
six  eggs,  lump  of  butter  the  size  of  a  hen's  egg,  two  table-spoon- 
fuls of  flour,  tea-spoonful  of  lemon  extract. — Miss  Jennie  Kenny. 


82  PUDDING   RECIPES. 


JELLY    PUDDING. 

Seven  eggs  (keeping  back  four  wliites  for  top),  one  half 
pound  of  butter,  two  tea-cupfuls  of  sugar  and  one  of  jelly.  Bake 
in  a  paste. — Mrs.  William  Buckner. 

MOLASSES    PUDDING. 

Two  and  one  half  cupfuls  sugar,  one  cupful  molasses,  three 
eggs  beaten  separately,  one  table-spoonful  butter,  two  table- 
spoonfuls  of  cream.     Bake  in  paste. — Mrs.  Robert  Stotier. 

MOLASSES   PIE. 

One  tea-cupful  of  sugar,  one  tea-cupful  of  molasses,  four  eggs 
beaten  separately,  two  table-spoonfuls  of  butter. — Mrs.  N.  B. 
Rlon,  Jr. 

MOLASSES   PIE. 

Three  eggs,  one  half  tea-cupful  butter,  one  half  cupful  flour, 
one  pint  of  molasses. — Mrs.  Geo.  Davis.  * 

POTATO   PUDDING. 

Three  eggs  beaten  together,  two  tea-cupfuls  of  sugar,  one 
half  cupful  butter,  two  large  potatoes  ;  put  the  butter  into  the 
potatoes  while  hot,  after  putting  the  potatoes  through  a  sieve  ; 
mix  together  the  eggs  and  sugar,  then  pour  into  the  butter  and 
potatoes  ;  beat  all  together  thoroughly.  Season  with  orange. — 
3Irs.  Howerton. 

JAM  PUDDING. 

One  tea-cupful  of  creamed  butter,  one  tea-cupful  of  sugar, 
one  tea-cupful  of  jam,  three  eggs  beaten  separately,  cinnamon 
and  spice  to  taste. 

PUMPKIN  PUDDING. 

Twelve  eggs,  one  and  one  half  pounds  of  loat  sugar,  one  half 
pound  of  butter,  one  quart  cream,  one  half  pound  pumpkin  ; 
strain  the  pumpkin  through  a  sieve,  boil  the  cream  and  set  it 
aside  to  cool ;  beat  the  eggs  separately  ;  cream  butter  and  sugar, 
add  the  eggs  and  cream,  then  pumpkin ;  season  with  nutmeg, 
and  grated  rind  and  juice  of  lemon  or  extract.  Bake  in  paste 
as  long  as  for  custard. 


PUDDING   KECIPES.  83 


JELLY   PUDDING. 

Four  eggs  beaten  separately,  two  cupfuls  white  sugar,  one 
cupful  butter,  one  cupful  of  sweet  cream,  one  cupful  of  jelly, 
two  table-spoonfuls  vanilla.  Stir  the  yellows  of  the  eggs  and 
the  sugar  ;  cream  the  butter ;  add  the  cream,  then  the  jelly,  and 
last,  the  whites  of  the  eggs  and  vanilla.  Delicious. — Miss  Phebe 
Wood,  Maysville,  Ivy. 

FEATHER  PUDDING. 

To  be  served  with  sauce.  One  table-spoonful  butter,  one  cup- 
ful sugar,  one  egg,  one  cupful  sweet  milk,  one  half  tea-spoonful 
soda,  one  tea-spoonful  cream  tartar,  two  cupfuls  flour.  Flavor 
with  nutmeg. — Daisy  Lyle. 

GINGER   PUDDING. 

To  be  served  with  sauce.  One  cupful  of  molasses,  one  cupful  of 
boiling  water ;  to  which  add  one  table-spoonful  butter,  one  tea- 
spoonful  soda,  one  of  ginger,  or  more,  if  you  prefer.  Flour 
enough  to  make  a  batter  that  will  drop  from  a  spoon.  Bake 
quickly  in  a  long  pan,  or  in  loaves. — Mrs.  Blanton. 

GINGERBREAD    PUDDING. 

One  pint  sour  milk,  four  eggs  beaten  together,  one  pint  mo- 
lasses, one  half  pound  sugar,  three  quarters  pound  butter,  six 
tea-spoonfuls  of  soda  ;  dissolve  the  soda  in  a  little  hot  water,  add 
spice  to  the  taste.  Stir  in  flour  until  as  thick  as  for  pound 
cake ;  serve  with  rich  sauce. — Mrs.  J.  A.  Sowerton. 

GINGER  PUDDING. 

Three  eggs,  one  half  pint  molasses,  one  cupful  sugar,  one 
cupful  lard,  two  table-spoonfuls  of  ginger,  one  half  tea-spoonful 
soda,  or  one  tea-spoonful  of  baking  powder  ;  make  into  a  thick 
batter  ;  put  in  a  pan  and  set  in  a  steamer  over  a  pot  of  boiling 
Avater  ;  when  done,  set  in  the  oven  to  dry  ofl*.  Serve  with  but- 
ter sauce. — 3Irs.  Geo.  Davis. 


84  PUDDING    RECIPES. 


GINGER   PUDDING. 

Six  ounces  of  flour,  six  ounces  of  sugar,  six  eggs,  eight  ounces 
preserved  ginger,  one  pint  milk,  six  ounces  butter ;  put  the 
milk,  sugar  and  butter  into  a  stew-pan,  on  the  stove,  and  as  soon 
as  it  begins  to  simmer,  take  off;  put  in  the  flour  and  stir  the 
whole  quickly,  for  about  three  minutes  ;  add  the  eggs  gradually. 
The  ginger  should  be  cut  into  very  small  pieces ;  grease  the 
mould  well,  and  pour  in  the  batter ;  steam  it  about  one  hour. 
Serve  hot,  with  a  custard  sauce,  seasoned  with  the  syrup  of 
ginger.  This  pudding  can  be  made  of  pine-apple,  chopped  very 
fine. 

SAGO   PUDDING. 

One  half  tea-cupful  sago ;  pour  enough  boiling  water  on  to 
cover  it,  and  let  it  stand  fifteen  minutes,  then  add  one  pint  of 
milk,  one  tea-cupful  sliced  apples  (good  cooking  apples)  ;  simmer 
the  apples  in  a  little  water  till  tender ;  one  egg,  sugar  to  the 
taste.   Bake  ;  serve  with  sauce. — 3Irs,  Barnes,  Hot  Springs,  Ark. 

TAPIOCA  PUDDING. 
Five  table-spoonfuls  of  tapioca  ;  soak  over  night  in  one  quart 
new  milk,  in  the  morning  bring  to  a  boil,  then  add  one  tumbler- 
ful of  rich  cream,  one  half  tumblerful  of  wine,  four  eggs  beaten 
separately,  sugar  and  flavor  to  taste ;  bake  fifteen  or  twen-ty  min- 
utes.    When  cold  serve  with  cream, — 3Irs.  Wash.  FitMan. 

TAPIOCA    PUDDING. 

Get  the  tapioca  in  lumps,  put  it  in  to  soak  over  night ;  then 
take  one  tea-cupful  to  a  pint  of  new  milk,  sweeten  and  season 
to  the  taste ;  one  quarter  of  a  pound  of  butter,  four  eggs  well 
beaten  (separately).     Bake  a  half  hour. — 3Irs.  Ford. 

TAPIOCA   PUDDING. 

Soak  a  cupful  of  tapioca  (after  washing  it  through  several 
waters)  in  warm  water  three  or  four  hours  ;  then  pour  over  three 
pints  of  sweet  milk,  yellows  of  six  eggs  well  beaten  with  ono 


rUDDING   RECIPES.  85 


and  one  half  cupfuls  of  sugar,  one  lialf  tea-spoonful  of  salt,  one 
lialf  tea-spoonful  of  nutmeg;  place  ingredients  in  a  pan  and  set 
it  in  another  pan  of  bulling  water  on  the  stove,  and  let  it  cook  as 
thick  as  custard  ;  then  put  it  in  the  stove  with  something  under 
it,  to  keep  from  scorching  at  the  bottom  ;  let  remain  until  it  dries 
on  top  ;  in  the  meanwhile,  have  a  meringue  made  of  the  six 
whites  and  flavored  to  taste,  pour  on  top  and  smooth  over 
uicely.     Brown  slightly. — Mrs.  Batterton. 

TAPIOCA   PUDDING. 

One  cupful  of  tapioca  in  a  cupful  of  milk  ;  set  it  near  the  fire 
to  swell  ;  stir  often;  add  a  cupful  of  cold  milk,  five  eggs,  two 
cupfuls  of  sugar,  a  little  salt,  one  cupful  of  raisins  ;  spice 
delicately. — 3Ii<s  Ilaives. 

SPONGE  CAKE  ROLL. 

Four  eggs,  beaten  separately,  one  tea-cupful  of  sugar,  one 
tea-cui^ful  flour,  one  tea-spoonful  of  cream  of  tartar,  mixed  in 
flour ;  one  half  tea-spoonful  of  soda,  in  a  little  water.  Bake 
quickly  in  biscuit  pan,  turn  out  on  damp  towel,  put  in  dressing 
and  roll  while  warm. 

DRESSING  FOR  SPONGE  CAKE  ROLL. 

Take  the  pulp  of  three  lemons  and  the  rind  of  one,  either 
grated  or  chopped  very  fine ;  two  table-spoonfuls  of  butter,  six 
eggs  beaten  sej^arately,  sugar  to  the  taste,  three  fourths  of  a 
tea-cupful  of  cold  water;  put  on  the  fire  and  stir  constantly, 
until  thick  ;  do  not  let  it  boil ;  let  it  get  cold,  and  use  in  place 
of  jelly. — il/rs.  Buchier  Woodford. 

LEMON  SPONGE  CAKE  PUDDING. 

One  pint  of  white  sugar,  one  quarter  of  a  pound  of  buttei, 
three  lemons,  four  Avine-glassfuls  of  water,  yelks  of  four  eggs ; 
cook  down  thick,  and  pour  over  sponge  cake  sliced  in  a  pan  ; 
beat  the  whites  with  two  table-spoonfuls  of  white  sugar  to  each 
white,  and  put  it  over  the  top  of  pudding ;  let  it  remain  in  the 


86 


PUDDING   RECIPES. 


stove  just  long  enough  to  become  a  light  brown. — 3Irs.  Matt. 
Turncy. 

ORANGE  PUDDING. 

Cut  a  sponge  cake  into  four  slices,  across ;  peel  several 
oranges  and  cut  them  in  slices,  spread  the  bottom  layer  of  cake 
with  the  oranges,  cover  with  sugar,  and  so  on,  until  you  use  all 
the  layers ;  make  a  meringue,  smooth  over  the  whole,  and  set 
in  the  oven  to  brown ;  serve  with  sauce. — Mrs.  Blanton. 

SCOTCH    PUDDING. 

Five  eggs,  twelve  sponge  cakes  grated,  one  tea-cupful  of 
currants,  one  of  raisins,  one  of  sugar,  one  tea-spoonful  of  ground 
cinnamon,  one  table-spoonful  of  butter,  three  of  marmalade,  one 
tea-cupful  of  cream ;  serve  with  or  without  sauce. 

TAPIOCA  PUDDING  WITHOUT  EGGS  OR  MILK. 

Soak  a  tea-cupful  of  tapioca  in  one  and  one  half  pints  of 
water  over  night.  Pare  and  punch  out  the  cores  of  ten  apples, 
and  fill  the  holes  with  white  sugar.  Grate  lemon  peel  over 
the  whole  and  pour  one  large  coffee-cupful  of  boiling  water  over 
the  apples.  Then  pour  on  the  tapioca,  having  first  thinned  it  to 
the  consistency  of  custard,  with  boiling  water.  Bake  one  hour 
and  serve  with  sugar  and  cream,  or  a  butter  and  wine  sauce. — 
Mrs.  Charlton  Alexander. 

COTTAGE   PUDDI.NG. 

One  cupfulsugar,  one  table-spoonful  butter,  two  Qg^^,  one 
cupful  sweet  milk,  three  cupfuls  of  flour,  or  enough  to  make  a 
tolerably  stiff  batter,  one  half  tea-spoonful  of  soda,  one  of  cream 
tartar,  one  of  salt.  Rub  the  butter  and  sugar  together,  add 
the  two  yelks  of  eggs,  then  the  milk  and  soda,  then  salt,  and  add 
the  two  whites  alternately  with  the  flour  ;  bake  in  a  mould. 
Serve  with  sauce. 


PUDDING    RECIPES.  87 


WOODFORD  PUDDING. 

Three  eggs,  one  tea-cupful  of  sugar,  one  lialf  tea-cupful  of 
butter,  one  half  tea-cupful  of  flour,  one  tea-cupful  of  jam  or 
preserves,  one  tea-spoonful  of  soda  dissolved  in  tlirec  tea  spoon- 
fuls of  sour  milk.  Cinnamon  and  nutmeg  to  taste.  Mix  all 
well  together  and  bake  slowly  in  a  pudding  pan.  Serve  with 
sauce. — Mrs.  Amos  Turney,  Jr. 

GERMAN    PUFFS. 

One  pint  of  milk,  .two  ounces  of  butter,  five  eggs,  ten  table- 
spoonfuls  of  flour.  Bake  in  buttered  cups.  Serve  with  rich 
sauce. — il/rs.  Amos  Turney,  Jr. 

PLAIN    PUDDING. 

Four  eggs  beaten  separately,  one  half  pint  of  flour  beaten  in- 
to the  yelks,  alternately  with  the  whites  ;  one  quart  of  new 
milk,  a  small  quantity  of  soda. — 3Irs.  J.  A.  Uowerton. 

CAKE   PUDDING. 

Spread  sponge  cake,  cut  in  slices,  with  preserves  or  jelly. 
Take  whites  of  six  eggs  beaten  stiff  with  sugar,  pour  over  cake ; 
set  in  stove  to  get  thoroughly  warm. — 3Iiss  Halves. 

CHARLOTTE   RUSSE   PUDDING. 

Heat  three  pints  of  milk  to  near  the  boiling  point,  stir  into  it 
the  yelks  of  eight  eggs,  one  large  spoonful  of  corn  starch,  let  it 
thicken  a  little,  then  sweeten  and  flavor  to  taste.  Lay  slices  of 
sponge  cake  in  a  pudding  dish,  pour  over  them  this  custard  ;  let 
it  bake,  then  have  an  icing  made  of  the  eight  whites  well  beaten, 
and  four  table-spoonfuls  of  sugar;  spread  over  the  pudding  when 
done,  and  brown  slightly. — 3Iiss  Ualleck. 

POUND   CAKE   PUDDING. 

One  pound  of  sugar,  two  table-spoonfuls  of  butter,  seven  eggs 
(leave  out  five  yelks),  three  and  one  half  cupfuls  of  flour,  one 
half  cupful  of  sweet  cream,  one  tea-spoonful  of  soda,  two  tea- 
spoonfuls  cream  tartar. — Jfrs.  Geo.  Davis. 


88  PUDDING    RECIPES. 


CAKE   PUDDING. 

One  cupful  of  butter,  one  cupful  of  sweet  milk,  two  cupfuls  of 
sugar,  five  eggs,  three  and  one  half  cupfuls  of  flour,  one  heaping 
teaspoouful  of  baking  powder  ;  flavor  to  the  taste. — 3Irs.  Geo. 
Davis. 

MINUTE   PUDDING. 

One  cupful  of  sugar,  one  cupful  of  flour,  one  half  cupful  of 
sour  cream  or  buttermilk,  three  eggs,  one  half  tea-spoonful  of 
soda,  one  tea-spoonful  cream  of  tartar,  a  piece  of  butter  the  size 
of  a  large  hen  egg.  Bake  quickly ;  serve  with  sauce. — Mrs. 
Crauford. 

SWEET   POTATO    PUDDING. 

Weigh  one  pound  of  mashed  potatoes,  one  half  pound  of  butter, 
six  eggs,  one  tea-cupful  of  cream,  one  half  pound  of  sugar; 
spice  and  wine  to  taste.     Serve  with  sauce. — Miss  Hawes. 

JELLY    ROLLS. 

Three  eggs  well  beaten,  one  cupful  of  sugar,  one  and  a  half 
cupfuls  of  flour,  two  table-spoonfuls  of  sweet  milk,  half  tea-spoon- 
ful soda,  one  tea-spoonful  cream  of  tartar ;  spread  with  jelly  and 
roll. 

BISCUIT  PUDDING. 

Twelve  ounces  of  crumbled  sponge  cake,  one  pint  of  cream, 
twelve  eggs,  the  rind  of  a  lemon  rubbed  on  sugar,  four  ounces  of 
pounded  sugar;  pour  the  cream  boiling  on  the  crumbled  cake, 
and  let  it  steep  for  a  few  minutes ;  then  add  the  sugar,  the  eggs 
and  lemon ;  mix  the  whole  together,  pour  the  preparation  into  a 
mould  spread  with  butter,  and  steam  the  pudding  about  one 
hour ;  when  done,  dish  up  and  pour  custard  sauce  over  it. 

JAM  CAKE. 

Two  cupfuls  of  sugar,  four  cupfuls  of  flour,  one  and  a  half 
cupfuls  of  butter,  one  half  cupful  of  buttermilk,  two  cupfuls  of 
jam,  six  eggs,  one  tea-spoonful  soda,  one  table-spoonful  black 
pepper,  one  nutmeg  grated,  one  ounce  allspice,  one  ounce  of 
cinnamon  ;  serve  hot,  with  sauce. — Mvs.  Jonaihan  Oiven. 


PUDDING    RECIPES.  89 


PRUNE   MERINGUE. 

Put  the  prunes  on  in  clear  Avater  and  boil  until  soft,  then 
take  them  out,  and  while  warm,  pour  enough  Madeira  wine 
over  (sweeten  wine  a  little)  to  make  a  little  syrup,  as  much  as 
you  wish  ;  froth  the  whites  of  seven  eggs,  in  which  put  as  much 
sugar  as  for  icing  ;  put  the  prunes  in  a  baking  dish,  smooth 
icing  over  them,  and  set  in  a  moderate  oven  to  brown  slightly. 
—Mrs.  Taylor. 

APPLE  CAKE  MERINGUE. 

Bake  cake  as  for  jelly  cake,  and  have  ready,  apples  strained 
through  a  colander,  sweetened  and  seasoned  to  taste ;  make 
several  layers,  having  the  layer  of  apples  quite  thick;  cover  the 
whole  with  a  meringue  of  the  whites  of  three  eggs  beaten  stiff, 
one  cupful  of  sugar,  and  the  juice  of  one  lemon. — 3Hss  Spears. 

APPLE    MERINGUE. 

Boil  six  or  eight  large  apples  till  thoroughly  done,  strain 
through  a  colander  ;  sugar  and  nutmeg,  or  cinnamon  to  taste  ; 
place  the  apples  in  a  dish,  and  cover  with  the  whites  of  three 
eggs,  beaten  to  a  stiif  froth,  into  which  has  been  stirred  one  cup- 
ful of  sugar  and  the  juice  of  one  lemon.  Bake  a  light  brown. 
Serve  cold,  with  or  without  sauce. — 3Ess  K.  Spears. 

OMELETTE   SOUFFLE. 

Beat  eight  eggs  separately  very  light,  add  gradually  to  the 
yelks  three  quarters  of  a  pound  of  sugar,  lemon  to  the  taste  ;  stir 
in  the  whites  lightly  and  bake  quickly.  Serve  immediately,  or 
it  falls. 

APPLE  SOUFFLE, 

Three  pounds  of  acid  apples,  pared  and  quartered  ;  two  lem- 
ons sliced  with  peeling  on,  two  pounds  of  sugar ;  cover  well  with 
water,  and  boil  until  the  apples  look  clear ;  lift  them  out  to  cool  ; 
add  one  ounce  of  dissolved  gelatine  to  the  syrup,  when  it  boils ; 
take  out  and  strain  over  the  apple-,  and  put  in  a  cool  place. 
Eaten  with  rich  cream,  whipped. — 2Ls.  Blanton. 


90  PUDDING  RECIPES. 


APPLE  CREAM. 

Boil  twelve  apples  till  soft,  take  off  the  peel  and  press  through 
a  sieve  ;  add  one  half  pound  of  sugar,  whites  of  two  eggs  whipped. 
Beat  together  thoroughly,  until  it  is  very  stiff  and  looks  white. 
Heap  up  in  a  glass  dish. 

APPLE  DESSERT. 

Pare  and  core  twelve  apples,  put  in  the  preserving  kettle, 
filling  apples  with  sugar ;  cover  with  one  and  one  half  table- 
spoonfuls  tapioca,  soaked  over  night  in  one  quart  of  water ; 
juice  and  rind  of  one  lemon  ;  cook  till  jellied.     Eat  with  cream. 

CODDLED  APPLES. 

Make  a  syrup  of  white  sugar  and  water;  throw  in  some 
stick  cinnamon.  Have  the  apples  pared  and  the  cores  punched 
out.  When  the  syrup  boils,  put  in  the  fruit  and  let  boil  till 
tender.     Nice  dish  for  tea,  to  eat  with  cake. — 3Iiss  Shoii. 

PEARS  IN  SYRUP. 

Pare  and  punch  out  the  cores  of  firm,  ripe  pears.  To  two 
pounds  of  fruit,  allow  one  pound  of  white  sugar,  add  enough 
water  to  the  sugar  and  boil,  to  form  a  syrup ;  then  put  in  the 
pears  and  boil  till  tender.  Seal  in  jars,  allowing  an  abundance 
of  syrup,  as  the  fruit  absorbs  it. — 3Iiss  Sho7i. 

BLACKBERRY  FLUMMERY. 

Four  pints  blackberry  juice,  three  pints  brown  sugar,  one 
pint  rice  flour  mixed  with  one  pint  of  cold  water,  stirred  in — as 
thickened  milk  ;  season  with  ground  cinnamon.  When  done  it 
will  be  the  consistency  of  jelly. 

GOOD    FRIDAY. 

One"  half  pound  of  chocolate,  yelks  of  three  eggs,  one  pint  of 
cream  or  milk  thickened  with  one  table-spoonful  of  corn  starch; 
boil  up  like  a  custard,  then  pour  in  a  glass  dish,  and  when  cold 
beat  the  whites  of  the  eggs  with  one  half  pound  of  sugar  and 
put  on  the  top.     Serve  cold. — 3frs.  W.  Payne. 


rUDDINO   RECIPES,  91 


VIRGINIA  PUDDING. 
Five  eggs,  reserving  tlirce  whites  for  sauce  ;  one  pint  of  milk, 
one  gill  of  cream  or  an  ounce  of  butler,  three  table-spoonfuls 
of  flour,  a  little  salt ;  bake  one  half  hour.  Sauce — Beat  the 
three  whites  to  a  froth  with  one  half  pound  of  sugar ;  flavor 
with  wine  or  lemon.  This  is  to  be  poui-ed  on  the  pudding  just 
before  serving.     Serve  cold. — Mrs.  Walter  Payne. 

FRENCH   PUDDING. 

One  quart  of  sweet  milk,  ten  heaping  table-spoonfuls  of  flour, 
eight  eggs,  beaten  separately  and  very  light ;  add  the  milk  and 
flour  gradually  ;  bake  in  a  quick  oven.  Serve,  with  transparent 
sauce. — Mrs.  George  Davis. 

BREAD    PUDDING. 

One  half  pint  bread  crumbs,  one  pound  raisins,  three  pints  ol 
boiled  milk,  six  eggs  ;  pour  the  milk  on  the  bread,  adding  one 
table-spoonful  of  ground  cinnamon,  one  of  mace,  three  of  sugar, 
wine-glassful  of  wine  or  whisky,  cream  one  half  tea-cupful  of  but- 
ter with  one  tea-cupful  of  sugar.  Serve  with  wine  ;  grate  nut- 
meg on  top. — Miss  Nannie  Abbott. 

VERY  NICE  PUDDING. 

The  yellows  of  eight  eggs,  eight  large  spoonfuls  of  flour,  one 
and  one  half  pints  milk  ;  beat  and  mix  the  yelks,  flour  and  milk 
together ;  have  the  Avhites  beaten  to  a  stifi"  froth,  and  add  the 
last  thing.     Bake  rather  quickly. — Miss  Halleck. 

OXFORD  PUDDING. 

One  half  pint  bread  crumbs,  one  \)mi  milk,  six  eggs,  two 
ounces  butter,  one  half  pint  cream,  one  fourth  pound  currants 
or  raisins,  sugar  and  nutmeg  to  taste  ;  pour  milk  hot  over  the 
bread,  add  the  butter,  and  Avhen  cold  add  the  Gggi^,  stirring  the 
whites  in  gently,  last.     Serve  with  or  without  sauce. 

APPLE   FRITTERS. 

Make  a  light  batter  of  three  eggs,  one  cup  of  sour  cream,  a 
little  soda  and  salt,  flour   to  thicken ;   take  a  half  dozen  ripe 


92  PUDDING    RECIPES. 


apples,  pare  and  chop  fine,  stir  them  in  the  batter,  also  a  heap- 
ing table-spoonful  of  sugar.  Have  a  frying-pan  of  hot  lard,  drop 
the  mixture  by  spoonfuls;  fry  light  brown.  Sin-iukle  with 
white  sugar  as  they  are  taken  up. — Miss  F.  SlioH. 

DELICIOUS   FRITTERS. 

Take  one  quart  of  water  and  a  piece  of  butter  the  size  of  a 
hen  egg,  boil  a  few  minutes  ;  then  stir  in  enough  flour  to  make 
as  thick  as  mashed  potatoes  ;  pour  this  into  a  bowl  and  beat  six 
eggs  in  it,  one  at  a  time  ;  add  a  little  salt  and  nutmeg ;  then  fry 
in  hot  lard. 

FRITTERS. 

One  quart  of  flour,  one  quart  of  buttermilk,  two  eggs  and  one 
half  tea-spoonful  of  soda  ;  beat  the  eggs  separately.  Sift  the  flour 
and  pour  in  the  yelks  of  the  eggs  with  the  milk  and  a  pinch  of 
salt ;  beat  well  and  add  the  whites  of  the  eggs  last,  and  fry 
immediately  in  boiling  lard  till  a  light  brown. 

Apple  fritters  can  be  made  by  the  above  directions,  with  the 
addition  of  ripe  apples,  chopped  fine. — Kate  Desha. 

CREAM    PUFFS. 

One  pint  of  boiling  water,  melt  in  it  one  half  pound  of  lard, 
and  stir  while  boiling  into  this  three  quarters  of  a  pound  of  flour ; 
boil  until  a  thick  paste  is  formed ;  set  the  kettle  in  which  you 
have  the  ingredients  into  a  vessel  of  boiling  water ;  when, 
thick,  take  from  the  fire — when  cool,  add  ten  eggs  and  a  little 
salt ;  mix  all  well,  drop  with  a  spoon  on  buttered  tins,  some 
distance  apart,  and  bake  quickly.  To  be  eaten  with  syrup. — 
Mrs.  J.  A.  Hoivcrton. 

PLUM    PUDDING. 

One  pound  of  raisins,  one  pound  of  currants,  one  half  pound 
beef  suet,  one  half  pound  of  butter,  one  half  pound  of  stale 
bread  grated,  one  half  pound  of  flour,  eight  eggs,  one  pound 
brown  sugar,  three  quartei's  of  a  pound  of  chopped  apples,  one 
glass  Bourbon,  one  pint  milk,  one  pint  wine,  two  nutmegs 
grated,  one  table-spoonful  mace,  one  of  cinnamon,  a  pinch  of 


rUDDING    RECirES.  93 


salt ;  cream,  butter  aiul  sugar  together  ;  heat  eggs  very  light, 
separately  ;  add  half  milk  to  the  -whites,  stirring  in  flour  and 
grated  bread  ;  add  creamed  sugar  and  butter,  then  suet  and 
fruit  alternately,  then  spice  and  li(pior,  then  the  balance  of  the 
milk,  and  stir  the  whole  well  together;  if  not  stiff  enougli,  add 
flour  or  bread;  boil  six  hours. — Bfrs.  Judge  Kinkead,  Fayette. 

ECONOMICAL    PLUM    PUDDING. 

Two  pints  of  flour,  two  tea-cupfuls  of  raisins,  two  of  suet 
chopped  fine,  three  of  buttermilk,  two  of  molasses,  two  tea- 
spoonfuls  of  soda  (this  pudding  can  be  improved  by  the  addi- 
tion of  more  fruit)  ;  boil  or  steam  four  hours.  Serve  with  sauce. 
• — Mrs.  Ann  Ryland,  Lexington. 

RAISIN     PUDDING. 

One  pound  raisins,  one  pound  sugar,  one  half  pound  butter, 
one  pound  flour,  seven  eggs  beaten  separately,  one  pint  milk  or 
cream,  one  wine-glassful  wine  or  brandy ;  flour  the  mould  or 
bag  and  butter  it  well ;  boil  three  or  four  hours.  Serve  with 
rich  sauce. — Mrs.  H.  Buckner. 

RICE    PLUM    PUDDING. 

Three  gills  of  rice,  one  quarter  pound  butter,  one  quarter 
pound  sugar,  one  quart  of  milk,  one  tea-spoonful  salt,  six  eggs, 
one  and  a  half  pounds  raisins  or  currants,  one  half  table-spoonful 
cinnamon,  a  little  rose  water,  one  grated  nutmeg ;  boil  the  rice 
with  lemon  peel  in  the  milk,  till  soft ;  mix  butter,  sugar  and  eggs ; 
dredge  the  fruit  with  flour  and  put  in  with  the  cinnamon,  last; 
bake  one  hour  and  a  half. — Mm  E.  3Iitchcll. 

CREAM   PUDDING. 

Four  eggs  beaten  separately,  one  cupful  of  sugar,  one  halx 
cupful  of  butter,  one  cupful  of  sour  cream,  one  cupful  of  sweet 
cream,  one  tea-spoonful  of  soda ;  flour  enough  to  make  a  batter 
as  stiff"  as  for  pound  cake  ;  tea-spoonful  essence  of  lemon. — Sallie 
Broo/cs. 


94  PUDDING    RECIPES. 


THE  QUEEN  OF  PUDDINGS. 

One  pint  bread  crumbs  ;  add  one  quart  of  sweet  milk,  one  cup 
sugar,  yelks  of  four  eggs,  the  rind  of  a  fresh  lemon,  grated  fine, 
a  piece  of  butter  the  size  of  a  hen  egg  ;  bake  till  done.  Beat 
the  four  Avhites  to  a  stiff  froth,  adding  onetea-cupTul  sugar;  stir 
in  the  juice  of  one  lemon.  When  the  pudding  is  baked,  spread 
a  layer  of  acid  jelly  over,  then  the  meringue  ;  set  in  the  oven  to 
brown  slightly.     Serve  with  cold  cream. — Mrs.  Chambers  Brent. 

THICKENED   MILK   PUDDING. 

One  quart  milk ;  when  it  boils  stir  in  enough  flour  to  thicken 
it,  like  mush  ;  add  a  piece  of  butter  the  size  of  a  hen  egg ;  when 
cold,  add  five  eggs  well  beaten.  Season  to  taste ;  serve  with 
sauce. — il/rs.  Buckner. 

BATTER    PUDDING. 

One  pint  rich  buttermilk  or  sour  cream,  one  tea-spoonful  soda, 
two  eggs  beaten  separately,  two  table-spoonfuls  sugar  and  a 
little  salt;  stir  in  flour  until  as  thick  as  batter  for  cakes.  Grease 
a  small  baking  pan  and  pour  in  half  the  batter,  spread  some 
fruit  over  it,  either  canned  cherries  or  thinly  sliced  apples  are 
nice,  then  add  the  reinainder  of  batter.  Bake  in  a  moderate 
oven  ;  serve  hot,  with  rich  sauce. — Miss  Hallcck. 

SUNDERLAND   PUDDING. 

Six  eggs,  three  table-spoonfuls  flour,  one  pint  milk,  a  ])inch 
of  salt ;  beat  the  yellows  well  and  add  flour,  then  the  milk,  the 
whites  last.     Serve  with  sauce. — 31i$s  H . 


SAUCES   FOR   rUDDlNGS   EECrPES.  95 


SACrCJBS  FOR  FUOOIHGS. 


WHITE  SAUCE  FOR  PUDDING. 

Whites  of  two  unbeaten  eggs  and  one  cupful  of  white  sugar 
beaten  togetlier ;  add  one  tea-spoonful  of  vinegar;  beat  well; 
then  add  three  table-spoonfuls  of  wine,  and  just  as  it  goes 
to  the  table,  add  two  thirds  of  a  cup  of  sweet  cream  or  milk. — 
J/rs.  Walter  Payne. 

SAUCE  FOR  PLUM  PUDDING. 

One  coffee-cupful  sugar,  one  of  butter,  beat  well  together  ; 
break  an  egg  in  and  mix  well;  put  on  the  stove;  stir  till  melted; 
add  table-spoonful  wine ;  pour  up  immediately. — J/rs.  Judge 
Kinkeacl,  Lexington,  Ky. 

WINE  SAUCE. 

Three  cupfuls  of  sugar,  one  of  butter,  one  of  wine.  Set  the 
cup  in  boiling  water  for  one  hour. — Miss  Spears. 

COLD  SAUCE  FOR  PUDDINGS. 

Four  ounces  butter,  six  ounces  sugar,  the  white  of  one  egg,  a 
wine-glassful  of  wine.  Beat  the  butter  and  sugar  until  very 
white;  beat  the  egg  and  add  it,  then  the  wine  slowly;  seasojti 
with  fresh  lemon  or  orange. — Jirs.  Simms. 

SAUCE. 

One  wine-glassful  of  thick  paste  made  with  corn  starch  ;  let 
it  cool ;  a  cupful  of  butter  and  one  of  sugar  ;  cream  togetlu^r  till 
soft.  Put  in  with  sugar  and  butter  the  yelk  of  one  egg  and 
mix  well ;  then  add  the  paste  and  the  white  of  the  egg,  beaten 
light;  flavor  to  taste. — 3Irs.  E.  Lyle. 


96  CAKE    EECIPE8. 


C  :c!!l  Jv  ]K  » 


CAKES. 

Use  well  balanced  scales,  as  in  cake-making  much  depends  on 
the  accuracy  of  the  weights.  If  fruit  is  to  be  used,  prepare  it 
the  previous  day ;  sift  the  flour  well,  and  use  sweet  butter,  which 
should  be  well  washed  in  cold  water,  to  extract  the  salt ;  should 
cream  of  tartar  or  soda  bi&  used,  sift  carefully  with  the  flour ; 
beat  the  yelks  of  eggs  and  sugar  first,  and  then  the  whites,  until 
they  adhere  to  a  knife  blade  or  whisk;  in  cakes  where  butter  is 
used  the  whites  must  be  added  last ;  in  sponge  cake  the 'flour 
should  be  beaten  in  last,  adding  but  little  at  a  time  and  beaten 
in  on  top,  and  not  from  the  bottom.  Never  allow' the  heat  to 
diminish  Avhile  the  cake  is  baking,  or  it  will  fall ;  when  the 
cake  is  done,  it  will  leave  the  sides  of  the  pan,  or  it  may  be 
pierced  with  a  broom  straw  near  the  center,  and  if  no  batter 
adheres,  it  is  done.  Sponge  cake  requires  a  quick  oven.  Pound 
cake  a  moderate  heat.  Fruit  cake  should  be  baked  more  slowly 
still.     Molasses  cake  is  easily  scorched. 

In  baking  cakes  it  is  a  good  plan  to  fill  a  large  pan  with  cold 
water  and  set  it  on  the  upper  grate  of  the  stove,  to  prevent 
them  from  burning  or  cooking  too  fast  on  top.  Let  it  remain 
until  the  cakes  are  baked. 

WHITE  SPONGE  CAKE. 

One  and  a  quarter  pounds  of  sugar,  the  whites  of  twenty  eggs, 
ten  ounces  of  flour,  two  tea-spoonfuls  of  cream  of  tartar,  juice 


CAKE    RECIPES.  97 


of  one  lemon;  beat  wliites  until  liglit ;  add  sugar;  beat  well ; 
add  lemon  juice ;  mix  cream  of  tartar  with  the  flour  and  stir  in 
the  flour  lightly;  bake  about  an  hour. — Mrs.  Dr.  Justice, 

WHITE  SPONGE  CAK^. 

Whites  of  twenty  eggs,  two  goblets  of  flour,  three  of  sugar, 
two  tea-spoonfuls  of  lemon,  one  of  cream  of  tartar;  barely  stir 
flour  in  ;  bake  quickly.  This  is  the  premium  cake  at  the  Bour- 
bon fair. — il/rs.  Dr.  L.  D.  Barnes. 

WHITE  SPONGE  CAKE. 

Ten  eggs  (whites  only),  one  and  a  half  tumblers  of  sugar,  one 
tumbler  (heaping)  of  flour,  one  tea-spoonful  cream  of  tartar,  one 
tea-spoonful  essence  of  lemon. — Mrs.  Wash.  Fithian. 

CREAM  SPONGE  CAKE. 

Two  eggs  beaten  separately,  one  cup  (heaping)  of  flour,  one 
cup  of  sugar,  three  fourths  of  a  cup  of  sweet  cream,  one  tea- 
spoonful  of  soda,  two  of  cream  of  tartar ;  beat  hard  for  some 
time ;  add  whites  the  last  thing. 

ICING  FOR  CAKE. 

Whites  of  three  eggs  well  frothed,  one  pound  of  sugar  wet 
with  water,  and  boiled  until  almost  candy.  AVhile  boiling,  pour 
it  over  beaten  whites  ;  flavor  with  lemon. — Mrs.  Mary  Duncan. 

YELLOW  SPONGE  CAKE. 

One  pound  pulverized  sugar,  half  a  pound  of  flour,  twelve 
eggs,  the  juice  and  grated  rind  of  one  lemon ;  use  only  four 
yelks;  beat  them  until  very  light;  then  add  the  sugar  and  juice 
and  rind  of  lemon ;  beat  this  well,  until  it  is  bleached  ;  beat  the 
twelve  whites  to  a  stifi"  froth,  and  add  them  very  gently  to  the 
yelks  and  sugar.  At  the  last,  sift  the  flour  very  lightly  into 
the  mixture. — Mrs.  J.  P.,  LexvAjton. 


98  CAKE  RECIPES. 


YELLOW  SPONGE  CAKE. 

Three  fourths  of  a  pound  of  sugar,  half  a  pound  of  flour,  ten 
eggs  (leaving  out  six  yellows),  the  juice  of  one  lemon.  Put  the 
flour  in  last.  Beat  the  lemon  juice  into  the  yelks. — Mrs.  Brutus 
J.  Clay. 

YELLOW  SPONGE  CAKE. 

Use  ten  eggs,  leaving  out  four  yellows,  and  beating  about  half 
a  tea-spoonful  of  tartaric  acid  into  them.  Add  two  tea-cupfuls  of 
sugar,  two  tea-cupfuls  of  flour,  and  the  whites  of  the  eggs  ;  put 
in  alternately  with  the  flour. — 3Irs.  JVilliam  E.  Shnms. 

SAVOY  BISCUIT. 

Beat  four  eggs  separately,  then  put  them  together  and  beat 
them  again  ;  add  a  half  pound  of  fine  loaf  sugar  ;  season  with 
lemon.  Lastly,  quarter  of  a  pound  of  flour  stirred  in  slowly. 
Stir  it  all  hard,  and  drop  it  on  sheets  of  greased  white  paper. 
Put  the  cakes  far  enough  apart  not  to  run  into  each  other  ; 
sprinkle  loaf  sugar  over  the  top  ;  bake  quickly  and  roll  them  up 
while  hot.  They  should  be  but  lightly  colored. — Mrs.  J.  H. 
Brent. 

WATER  MELON  CAKE. 

One  cupful  of  butter,  two  cupfuls  of  sugar,  three  and  one 
half  cupfuls  of  flour,  one  cupful  sour  cream,  one  tea-spoonful  of 
soda.  Beat  the  butter  and  sugar  to  a  cream  ;  add  flour,  soda  and 
sour  cream ;  lastl}^  the  whites  of  eight  eggs  well  beaten,  and  two 
drops  of  bitter  almond. 

Measure  out  another  portion  as  above,  using  the  pink  (or 
strawberry  sugar)  instead  of  the  white,  and  the  yelks  of  the 
eggs.  Add  raisins  to  the  pink  batter,  to  simulate  seed  ;  pour 
boiling  water  over  the  raisins  and  let  them  stand  to  swell  ;  dust 
them  with  flour  and  mix  in  just  befoi'e  baking  ;  arrange  the  two 
colors  in  the  cake-mould  to  suit  foncy. 

POUND    CAKE. 

Sixteen  Avhites  of  egg,  one  pound  white  sugar,  three  quarters 
of  pound  butter,  one  pound  flour.  Cream  butter  ;  then  mix  the 
sugar  and  put  in  flour  and  eggs  alternately.     Bake  two  hours. 


CAKE  RECIPES.  99 


QUEENS  CAKE. 

One  pound  flour,  one  pound  sugar,  one  pound  currants,  one 
half  pound  butter,  five  eggs,  one  nutmeg  grated,  one  gill  each 
of  brandy  and  milk,   one  glassful  of  wine. — lUrs.  Deigman. 

DELICATE  CAKE. 

One  cupful  butter,  two  of  eugar,  one  and  one  half  of  pearl 
starch,  tAvo  cups  of  flour,  one  of  sour  cream,  -whites  of  eight 
eggs,  one  tea-spoonful  soda;  dissolve  the  soda  in  a  little  whisky. 
— Mrs.  Edwards. 

DELICATE  CAKE. 

One  pound  of  sugar,  three  quarters  pound  flour,  one  half 
pound  butter,  twelve  eggs;  cream  the  butter  well ;  Avork  the 
flour  into  it,  then  the  sugar,  and  whites  alternately. — Mrs.  Brent. 

DELICATE   CAKE. 

One  cupful  butter,  three  of  sugar,  three  heaping  cupfuls 
flour,  Avhites  of  ten  eggs,  one  tea-spoonful  soda  ;  dissolve  in  one 
cupful  sweet  cream,  two  tea-spoonfuls  cream  of  tartar  ;  flavor  to 
the  taste.     Bake  quickly. — 3Irs.  Will  Taylor. 

CHARLOTTE   POLONAISE. 

Beat  yelks  of  six  eggs  with  two  large  spoonfuls  of  corn  starch  ; 
add  one  and  one  half  pints  cream  ;  boil  slowly  (stirring  all  the 
time,  to  prevent  it  from  becoming  lumpy)  until  it  is  thick,  and 
perfectly  smooth.  Then  divide  the  mixture,  and  to  one  half 
add  from  four  to  six  ounces  of  chocolate,  accoi'ding  to  taste ; 
SAVeeteh  agreeably  ;  break  uj)  one  quarter  pound  of  macaroons 
into  it ;  give  it  a  "  boil  up ''  and  set  aside  to  cool.  Have  ready 
for  the  other  half  of  cream  mixture  about  one  dozen  bitter  al- 
monds  and  one  quarter  pound  SAveet  almonds,  blanched  and 
pounded  to  a  smooth  paste  Avith  one  quarter  pound  pounded 
citron  ;  stir  in  about  one  quarter  pound  sugar  ;  let  it  come  to  a 
boil;  set  aside  to  cool. 

Bake  a  sponge  cake  in  jelly  cake-moulds,  and  spread  one  cake 
Avith  the  chocolate  mixture  and  another  Avith  the  almond,  pil- 


100  CAKE  RECIPES. 


ing  them  up  ;  then  cover  the  whole  with  a  ineruiguc,  and  set 
in  the  stove  to  harden  and  brown  very  slightly. — Hiss  Lucy 
Graddy 

WHITE  CAKE. 

One  pound  of  flour,  one  pound  of  sugar,  three  quarters  pound 
of  butter,  the  whites  of  fifteen  eggs  in  summer  (sixteen  in  win- 
ter), two  thirds  of  tea-spoonful  of  soda,  one  tea-spoonful  of 
cream  of  tartar. 

Hoiv  to  Mix  It. — First,  beat  half  of  the  whites  to  a  stiff  froth; 
add  the  sugar ;  cream  the  butter  thoroughly,  and  mix  in  the 
flour;  put  the  soda  and  cream  of  tartar  both  in  the  flour;  sift 
two  or  three  times,  then  put  all  together,  and  beat  well ;  have 
the  other  half  of  the  whites  well  frothed,  and  add,  the  last 
thing. — Miss  Lutie  J.  Sinedley. 

AMBROSIA  CAKE. 

Having  made  white  cake,  take  for  the  filling  one  cup  of  but- 
ter, one  cup  of  sugar,  juice  of  three  lemons.  Cook  until  the 
consistency  of  honey  ;  spread  between  the  cake  as  for  jelly  cake. 
— Mrs.  J.  A.  Howerton.  ■    • 

MRS.  CLAY'S  PREMIUM   CAKE. 

Fourteen  eggs — whites  only,  one  pound  of  sugar,  three  fourths 
of  a  pound  of  flour,  a  half  pound  of  butter;  whisky  and  lemon 
to  taste. 

WHITE  CAKE. 

* 

Nine  eggs — wdiites  only,  three  tea-cupfuls  of  flour,  two  tea- 
cupfuls  of  sugar,  three  fourths  of  a  tea-cupful  of  butter,  half  a 
tea-cupful  of  cream,  half  a  tea-spoonful  of  soda,  one  and  a  half 
tea-spoonfuls  of  cream  of  tartar. — 3Irs.  Jonathan  Oiven. 

BEAUTIFUL  WHITE  CAKE. 

Five  pints  of  flour,  three  and  a  half  pints  of  sugar,  whites  of 
twenty-four  eggs,  a  heaping  pint  of  butter,  three  table-spoonfuls 
of  whisky.     Bake  quickly. — Mrs.  Alice  Garrett. 


CAKE  RECIPES.  101 


WHITE  CUP  CAKE. 

Ten  eggs,  four  cups  of  flour,  three  of  sugar,  oue  of  butter, 
one  tea -spoonful  of  cream  of  tartar,  half  of  soda,  stirred  in  dry 
flour,  half  tea-cupful  of  morning's  milk. — 3Irs.  N.  B.  Eio7i,  Jr. 

WHITE  CAKE. 

Whites  of  twenty-four  eggs,  two  cupluls  of  butter,  four  cup- 
fuls  of  sugar,  six  cupfuls  of  flour,  one  tea-spoonful  of  soda,  two 
of  cream  of  tartar  ;  cream  the  butter  and  sugar  together;  beat 
the  whites  to  a  stiff*  froth  ;  add  the  flour  alternately  with  the 
whites ;  dissolve  the  soda  in  a  little  sour  cream,  and  mix  the 
cream  of  tartar  in  the  flour. — 3Irs.  J.  A.  Howerton. 

WHITE  CAKE. 

Whites  of  thirteen  eggs,  five  tumblers  of  flour,  two  and  a  half 
of  sugar,  one  of  butter,  one  of  sour  cream,  one  tea-spoonful  of 
soda. — 3I)'s.  Oiarlcs  Dcnirjlicriy. 

WHITE  CAKE. 

Whites  of  eight  eggs,  two  cupfuls  of  sugar,  three  fourths  of  a 
cup  of  butter,  one  of  sour  cream,  four  of  flour,  two  tea-spoonfuls 
of  baking  powder. — Mrs.  J.  Z.  Croxton. 

A  NICE  FLAVORING  FOR  CAKE. 

One  tea-spoonful  of  lemon  acid  (juilverized)  and  one  table- 
spoonful  of  brandy,  mixed. — Mrs.  Cunningham. 

WHITE  CAKE. 

Whites  of  .seventeen  eggs,  three  quarters  of  a  pound  of  butter 
(lightweight),  onepound  of  sugar;  beat  butter  and  sugar  together 
till  very  smooth  andlight;  one  pound  of  flour  (light  weight),  one 
level  tea-spoonful  of  soda,  two  tea-spoonfuls  of  cream  of  tartar. 
W^hen  the  cake  is  all  mixed,  sift  in  the  soda  and  cream  of  tartar ; 
mix  the  flour  and  eggs  in  alternately. — Mrs.  W.  IF.  Fisher. 

WHITE  CAKE, 

One  half  pound  butter,  one  pound  sugar,  three  quarters  of  a 
pound  flour  (good  weight),  whites  of  fourteen  .  eggs  ;  one  half 
tea-spoonful  soda,  one  tea- spoonful  cream  tartar. — Mrs.  RobeH 
Stoner. 


102  CAKE  RECIPES. 


WHITE  CAKE. 

Oue  pound  flour,  one  pound  sugar,  Avliites  of  fourteen  or  fif- 
teen eggs,  five  eighths  pound  butter,  one  tea-spoonful  bakhig 
jjowder  put  in  flour.  This  cake  will  fill  a  two-pound  mould  if 
l)roper]y  baked. 

A  nice  fruit  cake  can  be  made  of  this  by  the  addition  of  oue 
half  pound  of  raisins. — 3frs.  Georgie  Keller. 

TiP-TOP  CAKE. 

Two  eggs,  one  and  one  half  cupfuls  sugar,  one  tea-spoonful 
soda  dissolved  in  a  cujiful  sweet  milk,  two  and  one  half  cupfuls 
flour,  two  tea-spoonfuls  cream  of  tartar,  two  table  spoonfuls 
melted  butter. — T'mnie. 

RICH  FRUIT  CAKE. 

^  One  pound  flour,  one  pound  sugar,  one  fourth  pound  butter, 
thirteen  eggs,  two  pounds  raisins,  two  pounds  currants,  one  of 
citron,  wine-glassful  brandy,  two  of  wine,  one  nutmeg,  tea- 
spoonful  of  cinnamon  ;  flour  fruit  well.  Beat  the  eggs,  into 
which  stir  all  the  ingredients  ;  bake  three  hours. — 3Irs.  James 
Hughes. 

FRUIT  CAKE. 
One  pound  of  sifted  flour,  three  fourths  pound  of  butter,  one 
pound  of  white  powdered  sugar,  one  dozen  eggs,  beaten  sepa- 
rately, one  pound  of  raisins,  one  half  pound  candied  citron, 
one  half  pound  almonds  in  the  hull,  one  fourth  pound  figs, 
one  fourth  pound  cream  nuts,  one  wine-glassful  of  brandy,  one 
ounce  pulverized  cinnamon,  one  fourth  of  cloves,  allspice, 
mace  and  nutmeg.  Cut  the  fruit,  n^t  too  fine,  adding  the 
whites  of  eggs  last.     Bake  in  a  slow  oven. — Mrs.  C.  Harrison. 

TWO-POUND  CAKE  BY  MEASURE. 

The  whites  of  twenty-four  eggs,  seven  tea-cupfuls  of  flour,  four 
and  one  half  of  granulated  sugar,  two  tea-cui^fuls  of  butter,  one 
of  sweet  milk,  a  heaping  tea-spoonful  of  cream  of  tartar.  Have 
the  pan  warm  and  bake  as  quickly  as  possible. — Mrs.  Dr.  Justice. 


CAKE  RECIPES.  103 


COCOANUT  CAKE. 

Three  cupfuls  white  sugar,  one  cupful  butter,  the  whites  of 
six  eggs,  five  cupfuls  of  sifted  flour,  one  cupful  of  milk,  one 
cocoanut  grated  fine,  one  half  tea-spoonful  soda,  two  tea-spoon- 
fuls of  cream  of  tartar  mixed  in  the  flour.  Flavor  with  wine  or 
brand}'. — 31rs.  Diegman. 

SPRINGFIELD  CAKE. 

One  cupful  of  butter,  two  cupfuls  of  sugar,  four  cupfuls  of 
flour,  three  eggs,  one  wine-glassful  of  wine,  one  of  milk,  one  tea- 
spoonful  cream  of  tartar,  one  half  of  soda. — Mrs.  JBlanton. 

ECONOMICAL  CAKE. 

One  large  cupful  sugar,  one  half  cupful  butter,  one  cupful 
sour  cream  or  milk,  three  and  one  half  cupfuls  of  flour,  one  tea- 
spoonful  soda,  two  of  cream  of  tartar. — Miss  Ilcdleck. 

TEN  MINUTE  CAKE. 

Two  eggs,  two  tea-cupfuls  sugar,  two  thirds  of  a  cupful  but- 
ter, one  tea-spoonful  soda,  one  of  cream  of  tartar  in  one  cupful 
sweet  milk,  and  flour  enough  for  batter. 

GINGER  SPONGE  CAKE. 

Half  pint  of  molasses,  one  cupful  butter,  one  cupful  of  sour 
cream,  one  table-spoonful  of  ginger,  one  tea-spoonful  of  soda, 
three  eggs,  five  cupfuls  of  flour,  one  tea-spoonful  cinnamon. — 
2Iiis  Mary  liedmon. 

SOFT  GINGER  CAKE. 

Two  eggs,  one  tea-cupful  sugar,  one  tea-cupful  molasses,  one 
tea-cupful  buttermilk,  one  half  tea-cupful  butter,  four  tea-cup- 
fuls flour,  one  tea-spoonful  soda,  one  table-spoonful  ginger. — 
Mrs.  Will  Taylor. 

EXTRA  GINGER  CAKE. 

One  and  one  half  pints  molasses,  five  table-spoonfuls  ginger, 
one  nutmeg  grated,  one  and  one  half  tea-spoonfuls  of  pulverized 
cloves,  one  and  one  half  of  cinnamon,  one  half  tea-spoonful  salt. 


104  CAKE  RECIPES. 


two  tea-spoonfuls  sorla,  one  tea-cupful  of  lard,  one  and  one 
half  tea-eupfuls  sour  cream,  six  eggs  well  beaten,  flour  suffi- 
cient to  make  a  stiff  batter.  Bake  in  tin  or  stove  pans.  It 
should  be  thoroughly  beaten — the  more  the  better;  bake  in  a  hot 
oven. — Mrs.  Morroiv. 

SUPERIOR  GINGER  LOAF. 

Five  tea-cupfuls  of  flour,  one  tea-cupful  of  brown  sugar,  two 
tea-cupfuls  molasses,  two  tea-cupfuls  sour  cream,  one  tea-cupful 
of  butter,  six  eggs,  two  table-spoonfuls  of  ginger,  two  of  cinna- 
mon, two  tea-spoonfuls  of  mace,  one  of  cloves,  one  of  soda,  one 
pound  of  currants,  one  pound  of  raisins. — Mrs.  John  Ray. 

BRIDE'S  CAKE. 

Whites  of  twenty-four  eggs,  two  cupfuls  butter,  five  cupfuls 
sugar,  seven  cupfuls  flour,  one  tea-spoonful  of  soda,  two  of 
cream  of  tartar,  and,  if  you  like,  add  two  pounds  citron,  half 
cupful  of  whisky  or  brandy.  If  wanted  for  fruit  cake,  add  two 
pounds  each  kind  of  fruit.  For  flavoring  a  bride's  cake,  use  the 
grated  rind  and  juice  of  four  large  oranges. — Mrs.  W.  Jones. 

CORN  STARCH  BRIDE'S  CAKE. 

Whites  of  fourteen  eggs,  four  cupfuls  of  flour,  one  cupful  of 
starch,  three  cupfuls  of  sugar,  one  cupful  of  butter,  one  cupful 
of  sweet  cream  or  milk,  a  half  tea-spoonful  of  soda,  one  tea- 
spoonful  cx'eam  of  tartar. — 3Hss  3Iattie  Clay. 

BRIDE'S  CAKE. 

One  pound  of  flour,  one  pound  of  sugar,  three  quarters  of  a 
pound  of  butter,  the  whites  of  eighteen  eggs;  flavor  with  lemon  ; 
beat  very  light. — Mrs.  Geo.  Davis. 

WHITE  CUP  CAKE. 

One  and  a  half  cupfuls  of  butter,  whites  of  fifteen  eggs,  five 
and  a  half  cupfuls  of  flour,  three  cupfuls  of  sugar,  three  table- 
s])oonfuls  of  buttermilk,  half  a  tea-spoonful  of  soda;  beat  very 
light. — 3frs.  Geo.  Davis, 


CAKE   RECIPES.  105 


STARCH  CAKE. 

Three  cofFee-cupfuls  of  butter,  six  of  sugar,  three  of  new  milk, 
nine  of  flour,  three  of  corn  starch,  four  tea-spoonfuls  of  cream  of 
tartar,  two  of  soda,  and  the  whites  of  eighteen  eggs.  Weight, 
three  pounds. — 3Irs.  James  Hughes. 

MOUNTAIN   CAKE. 

Three  cupfuls  of  white  sugar,  one  cupful  of  butter,  three 
fourths  of  a  cupful  of  milk,  four  cupfuls  of  flour,  whites  of  ten 
eggs,  one  tea-spoonful  cream  of  tartar,  a  half  tea-spoonful  of 
soda  ;  mix  butter  and  sugar,  then  eggs  and  flour  alternately, 
then  add  milk ;  beat  w^ell ;  mix  cream  of  tartar  and  soda  with 
flour.     Bake  in  shallow  tin  pans. 

ICING  FOR  MOUNTAIN  CAKE. 

Whites  of  three  eggs  ;  stir  in  sugar  enough  to  make  it  stiff; 
put  in  a  little  tartaric  acid  to  dry  the  icing  ;  flavor  both  icing 
and  cake  with  Burnett's  extract  lemon.  Spread  icing  between 
the  cakes. — 3Irs.  Dr.  R.  M.  Adair. 

WHITE  MOUNTAIN  CAKE. 

Two  thirds  of  a  cupful  of  butter,  whites  of  nine  eggs,  two  cup- 
fuls of  white  sugar,  four  cupfuls  of  flour,  half  a  cupful  of  milk, 
one  tea-spoonful  of  baking  powder.  Divide  in  four  parts  and 
bake  in  jelly  cake  pans.  For  the  Ichig — One  pound  of  pulver- 
ized sugar,  whites  of  four  eggs.  Dissolve  one  tea-spoonful  of 
citric  acid  in  two  dessert-spoonfuls  of  alcohol,  and  add,  after 
the  icing  is  well  beaten.  Put  in  a  little  indigo,  and  flavor  with 
lemon.     Let  the  cakes  cool  before  icing. 

CHOCOLATE  CAKE. 

One  cupful  of  corn  starch,  two  cupfuls  of  flour,  one  cupful  of 
butter,  two  cupfuLs  of  sugar,  whites  of  seven  eggs,  nearly  one 
cupful  of  rich  cream,  one  tea-spoonful  cream  of  tartar,  half  a  tea- 
spoonful  of  soda.  The  Icing — Beat  the  whites  of  four  eggs ; 
boil  one  pound  of  sugar  until  it  sinks  in  water  ;  then  pour  slowly 
over  the  egg;  beat  all  the  Avhile  until  nearly  cold.  Melt  the 
chocolate  in  some  of  the  egg  and  put  in  according  to  the  taste. — 
Mrs.  Taylor. 


106  CAKE   RECIPES. 


CHOCOLATE  CAKE. 

Two  cupfuls  sugar,  one  cupful  butter,  three  eggs,  three  cup- 
fuLs  flour,  three  fourths  of  a  cup  of  milk,  half  a  tea-spooiiful  of 
soda,  one  tea-spoonful  cream  of  tartar. 

CHOCOLATE  FILLING  FOR  CAKE, 

Two  ounces  chocolate,  one  cup  of  sugar,  three  fourths  of  a  cup 
of  sweet  milk  ;  boil  till  thick  ;  when  cold  put  between  cake. 

A  GOOD  CUP  CAKE. 

Four  cupfuls  of  flour,  two  of  sugar,  one  of  butter,  one  of 
buttermilk,  five  eggs  beaten  separately  and  very  light,  and  one 
tea-spoonful  soda.  Bake  in  a  quick  oven  ;  when  cold,  ice  it,  and 
and  cut  in  squares. 

Icing. — Boil  one  tea-cupful  sugar  to  a  thick  syrup,  and  stir 
into  the  whites  of  three  eggs,  beaten  to  a  stiff"  froth  ;  flavor  with 
lemon. — 3frs.  Geo.  Davis. 

CUP  CAKE. 

Six  eggs,  two  tea-cupfuls  sugar,  one  cupful  butter,  one  cup- 
ful sour  cream,  three  cupfuls  flour,  one  half  tea-spoonful'  soda, 
one  tea-spoonful  cream  of  tartar. — Mrs.  Allen  Bashford. 

PUFF  CAKE,  OR  CUP  CAKE. 

Six  eggs,  three  cupfuls  sugar,  two  cupfuls  sweet  milk,  one 
cupful  butter,  five  cupfuls  flour,  two  tea-spoonfuls  soda,  four 
tea-spoonfuls  cream  tartar,  two  tea-spoonfuls  lemon  extract. 

CUP  CAKE. 

The  "whites  of  eight  eggs,  four  cupfuls  flour,  two  cupfuls 
sugar,  one  cupful  butter,  one  cupful  sweet  milk,  two  teas-poon- 
fuls  of  cream  of  tartar,  one  tea-spoonful  soda  ;  beat  butter  and 
sugar  together,  until  very  light ;  then  add  the  flour  and  milk, 
then  the  eggs.  Sift  the  soda  and  cream  of  tartar  with  the  flour 
two  or  three  times. — Mrs.  Mary  Ray. 

SMALL  CUP  CAKE. 

Two  eggs,  two  cupfuls  of  flour,  one  cupful  white  sugar,  one 


CAKE   RECIPES.  107 


half  cupful  butter,  one  half  cupful  sweet  milk,  one  tea-spoonful 
creain  of  tartar,  half  tea-spoonful  soda,  one  tea-spoonful  of 
vanilla. — Mrs.  J.  Hughes. 

NUT  CAKES. 

One  pound  of  nut  kernels,  one  pound  of  sugar,  whites  of  six 
eggs  beaten  to  a  stiff  froth,  two  table-spoonfuls  flour. — Miss  Fan- 
nie Shropshire. 

ALMOND  CAKE. 

Take  one  quarter  pound  sweet  almonds  and  one  ounce  of  bit- 
ter almonds  (or  peach  kernels),  blanch  and  pound  them  one  at 
a  time,  pouring  on  them  occasionally  a  few  drops  of  rose-water. 
Grate  almonds  on  a  small  nutmeg  grater,  which  is  much  less 
trouble  than  pounding  them.  Use  three  quarters  of  a  pound  of 
butter,  one  pouml  of  sugar,  one  pound  of  flour,  the  whites  of 
seventeen  eggs  ;  mix  the  butter,  sugar  and  almonds  first,  then 
add  flour  and  eggs,  little  at  a  time. — Mrs.  Wash.  Fithian. 

ROSETTE  CAKES. 

Three  eggs  beaten  lightly,  three  heaping  tea-cupfuls  of  flour, 
three  tea-cupfuls  of  sweet  milk,  one  half  tea-spoonful  salt,  a 
piece  of  butter  the  size  of  an  egg  ;  let  the  pan  be  hot  and  well 
greased  before  pouring  the  batter  hi,  then  bake  twenty  minutes. 
This  quantity  will  make  three  dozen  ;  bake  in  muffin  irons. — 
3Iiss  Nannie. 

ORANGE  CAKE. 

One  cupful  of  butter,  two  cupfuls  sugar,  three  and  one  quarter 
cupfuls  of  flour,  one  scant  cupful  of  milk,  five  eggs,  leaving 
out  the  whites  of  three  ;  grate  the  rind  of  two  large  oranges 
into  the  cake  mixture  with  a  part  of  the  juice.  Strain  the 
rest  of  the  juice  irrto  one  pound  of  sugar ;  have  the  whites  of 
three  eggs  beaten  to  a  stiff  froth.  When  the  cakes  are  cool, 
spread  icing  between,  as  in  mountain  cake. — Mrs.  Hattie  Kenney. 

GOLDEN  CAKE. 

One  pound  of  flour  dried  and  sifted,  one  pound  sugar,  three 


108  CAKE   RECIPES. 


quarters  jjouncl  butter,  yelks  of  fourteen  eggs,  the  rinds  of  two 
lemons  grated,  also  the  juice.  Beat  the  sugar  and  butter  to  a 
cream,  and  add  the  yelks,  well  beaten  and  strained ;  then  add 
the  lemon  peel  and  flour,  and  one  tea-spoonful  of  sal  volatile 
dissolved  in  a  little  hot  water.  Beat  well,  and  before  putting 
into  the  oven  add  lemon  juice,  beating  it  in  thoroughly.  Bake 
in  flat  pans  ;  ice  it  immediately. — 3Iit>s  Mary  Eechnon. 

GINGER  SNAPS. 

Half  pint  of  molasses,  one  tea-cupful  of  brown  sugar,  half  a 
tea-spoonful  of  soda,  a  little  salt,  two  table-spoonfuls  of  ginger, 
one  cupful  of  lard.  Warm  the  molasses,  stir  soda  in  it,  then 
the  sugar ;  mix  all  together,  and  roll  out  thin. — Mrs.  George 
Davis. 

HARD  GINGER  CAKE. 

Six  pints  of  flour,  one  pound  of  sugar,  one  pint  of  molasses, 
one  pound  of  butter,  five  table-spoonfuls  of  ground  ginger,  one 
tea-spoonful  of  soda  in  six  table-sj)oonsfuls  of  buttermilk.  Mix 
well  together ;  roll  out  thin  and  bake  quickly. 

SCOTCH  CAKE. 

One  and  a  half  pounds  of  sugar,  one  and  three  quarter  pounds 
of  flour,  one  pound  of  butter,  six  eggs.  Roll  very  thin  and 
bake  in  a  quick  oven. — 3frs.  George  Davis. 

JUMBLES. 

Three  cupfuls  of  sugar,  one  cupful  of  butter,  one  cupful  sweet 

cream,  three  eggs,  a  half  tea-spoonful  of  soda,  two  of  cream  of 

tartar,  sufficient  flour  to  roll  nicely ;  season  Avith  lemon. — Mrs. 

J.  A.  Howerton. 

JUMBLES. 

Two  eggs,  one  and  a  half  cupfuls  of  sugar,  a  little  nutmeg, 

a  half  tea-spoonful  of  soda,  half  a  cupful  of  butter ;  stir  in  the 

flour  until  it  will  roll ;  cut  in  round  shapes  with  a  hole  in  the 

center  ;  roll  them  in  sugar. — Mrs.  George  Davis. 

DOUGH  NUTS. 

Two  jwunds  of  flour,  one  pound  of  sugar,  a  half  pound  of 
butter,  six  eggs ;  flavor  with  rose  water  and  spice. 


CAKE    RECIPES.  109 


SUGAR  DROP  CAKES. 

One  pound  of  sugar,  whites  of  ten  oggs,  and  yelks  of  seven, 
one  pound  of  flour.  Mix  the  sugar  and  yelks,  then  the  flour, 
stirring  the  whites  in  last  ;  beat  well,  and  drop  thin  on  buttered 
paper. — ^frs.  George  Davis. 

CREAM  CAKE. 

One  cupful  of  butter,  two  of  sugar,  three  and  a  half  of  flour, 
one  cupful  of  cream  or  rich  milk,  four  eggs,  one  tea-spoonful  of 
cream  of  tartar,  a  half  tea-spoonful  of  soda. — 3Irs.  Hughes,  Phil- 
adelphia. 

CREAM  CAKE. 

Whites  of  ten  eggs,  four  cupfuls  of  flour,  three  cupfuls  sugar 
(light  measure),  two  tea-spoonfuls  cream  of  tartar,  one  tea- 
spoonful  of  soda,  one  tea-spoonful  extract  of  lemon. 

CREAM  CAKE. 

For  Cream — Two  eggs,  one  cupful  of  sugar,  two  table-spoon- 
fuls of  corn  starch ;  beat  all  together.  Boil  one  pint  of  inilk, 
and  season  with  vanilla  bean ;  just  as  the  milk  boils  stir  in  the 
mixture,  stirring  all  the  time,  until  it  thickens  ;  before  it  cools 
stir  in  a  table-spoonful  of  butter. 

For  Cake — Three  eggs  and  one  cupful  of  sugar  beaten 
together,  a  half  tea-sjioonful  of  soda  dissolved  in  a  tea-cupful  of 
milk,  one  tea-spoonful  cream  of  tartar  and  a  little  salt  sifted 
with  the  flour,  one  and  a  half  cupfuls  of  flour ;  put  in  soda 
last.  Bake  in  a  very  quick  oven,  in  jelly  cake  pans,  fifteen  min- 
utes. This  quantity  makes  three  layers  of  cream  and  four  of 
caie.     Two  or  three  table-spoonfuls  of  cream  improves  the  cake. 

SILVER  CAKE. 

One  half  pound  of  butter  well  creamed,  one  pound  of  sugar, 
the  whites  of  fourteen  eggs,  three  quarters  of  a  pound  of  flour, 
one  half  tea-spoonful  of  cream  of  tartar,  and  one  half  tea-spoon- 
ful of  soda.  Beat  the  eggs  to  a  stiff"  froth,  mix  the  butter, 
sugar  and  eggs  ;  sift  carefully  the  cream  of  tartar  and  soda  into 
the  flour,  which  should  be  beaten  in  very  lightly  at  the  last. — 
Mrs.  Brutus  Clay. 


110  CAKE    RECIPES. 


SILVER   CAKE. 

Whites  of  six  eggs,  cream  one  tea-ciipful  of  butter,  two  of 
sugar,  one  of  sweet  milk  witli  one  half  tea-spoonful  of  soda, 
one  tea-spoonful  of  cream  of  tartar,  two  full  cups  of  flour.  Bake 
quickly. 

CHOCOLATE  CAKE. 

Three  cupfuls  of  flour,  two  cupfuls  of  sugar,  one  cupful  of 
butter,  one  half  cupful  sour  cream,  four  eggs  and  one  tea-spoon- 
ful of  soda.  Beat  the  sugar  and  butter  together,  and  break  the 
eggs  into  it  one  at  a  time  ;  then  add  the  flour,  then  the  sour 
cream  with  the  soda. 

For  the  Chocolate. — Use  one  quarter  of  a  cake  of  chocolate, 
one  cupful  of  milk,  one  cupful  molasses,  one  cupful  of  water,  a 
piece  of  butter  the  size  of  an  egg,  flavor  with  vanilla,  and  boil 
down  until  quite  thick. — 3Iiss  L.  WilUcmis,  Lex. 

SNOW  BALL  CAKE. 

One  tea-cupful  white  sugar,  one  half  tea-cupful  butter,  one 
half  tea-cupful  sweet  milk,  two  cupfuls  flour.  Whites  of  three 
eggs  beaten  to  a  stiff"  froth,  one  half  tea-spoonful  soda,  one  tea- 
spoonful  cream  of  tartar,  sifted  with  the  flour.  Boat  butter  and 
sugar  thoroughly  together,  add  the  eggs,  then  the  flour,  then 
the  milk  and  soda. — Ilrs.  J.  M.  Jones. 

PORTUGAL  CAKE. 

One  pound  of  sugar,  one  pound  of  dried  and  sifted  flour,  a 
half  pound  of  butter,  whites  of  sixteen  eggs,  two  table-spoonfuls 
of  rose  water,  one  pound  of  raisins,  three  tea-spoonfuls  of  the 
extract  of  nutmeg,  one  and  a  half  pounds  almonds  (weighed 
before  shelling),  blanch  and  grate  them,  or  pound  in  a  mortar. 
Roll  the  almonds  in  part  of  the  flour  and  stir  them  in  just  before 
baking. — Mrs.  Wornall. 

COFFEE  CAKE. 

Three  eggs,  one  cupful  of  butter,  one  cupful  of  brown  sugar, 
one  cupful  of  molasses,  one  cupful  of  strong  coffee,  five  cupfuls 


CAKE   RECirEP.  1 1  I 


of  Hour,  one  cupful  raisins,  one  level  tea-spoonful  of  soda,  stirred 
into  the  molasses;  nutmeg,  allspice  and  cinnamon  to  the  taste. 
Bake  slowly.     A  little  whisky  improves  it. — Mrs.    Will  Taylor. 

SPICED  CAKE. 

One  pound  flour,  one  pound  sugar,  three  fourths  of  a  i")ound 
of  butter,  six  eggs,  one  table-spoonful  powdered  cinnamon,  one 
of  allspice,  one  of  cloves,  one  wine-glass  of  brandy.  Beat  the 
butter  and  sugar  together,  add  eggs  and  flour  gradually,  the 
brandy  and  spice  alternately,  and  just  befoi-e  putting  it  into  the 
stove  dissolve  a  tea-spoonful  of  soda  in  a  small  tea-cupful  of 
sour  cream.  Beat  well  before  placing  in  mould.  Bake  as  pound 
cake. — Mrs.  Bijland. 

MARBLE  CAKE, 

Whites  of  seven  eggs,  three  tea-cupfuls  sugar,  one  tea-cupful 
butter,  four  tea-cupfuls  flour,  one  tea-cupful  sour  cream,  a  half 
tea-spoonful  of  soda. 

SPICED  CAKE. 

Yellows  of  seven  eggs,  two  tea-cupfuls  brown  sugar,  one  tea- 
cupful  molasses,  one  tea-cupful  butter,  five  tea-cupfuls  flour,  one 
tea-cupful  sour  cream,  one  tea -spoonful  soda;  spices  to  taste. — 
Mrs.  Henry  Buckner. 

BLACK  AND  WHITE  MARBLE  CAKE. 

"Whites  of  eight  eggs,  one  half  cupful  butter,  one  of  white 
sugar,  one  half  of  sour  cream,  two  of  flour,  one  tea-spoonful  of 
cream  of  tartar,  one  half  of  soda.  Yelks  of  four  c^^i^,  tea-cupful 
of  brown  sugar,  one  half  cupful  of  molasses,  one  half  of  sour 
cream,  two  of  flour,  one  half  tea-spoonful  of  soda,  one  of  cinna- 
mon, cloves,  allspice,  one  quarter  pound  citron  cut  in  slices. 
Mix  in  alternately,  or  have  one  half  black  and  the  other 
white- -J/iss.  Iva McCarney. 

NICE  TEA  CAKES. 

One  pound  flour,  one  half  pound  of  butter,  one  pound  sugar, 
three  eggs,  one  half  tea-spoonful  of  soda  in  a  half  tea-cupful  of 
sour  cream  or  buttermilk,   one  nutmeg. — Mrs.  J.  P.,  Lexington. 


112  ,  CAKE   RECIPES. 


TEA  CAKES. 

Three  eggs,  three  tea-cupfuls  sugar,  one  tea-cupful  butter  or 
lard,  one  tea-cupful  of  buttermilk,  one  tea-spoouful  soda  dissolved 
in  the  railk,  a  tea-spoouful  of  ciuuaixion  and  nutmeg,  flour 
enough  for  a  stiff  dough. — 3Irs.  Eyland. 

TEA  CAKES. 

Two  and  three  quarter  pounds  of  flour,  one  pound  sugar, 
three  quarters  of  a  pound  of  buttei*,  six  eggs,  three  and  one  half 
tea-spoonfuls  powdered  hartshorn.  Mix  sugar  and  butter,  and 
then  beat  in  the  eggs,  three  at  a  time.  Dissolve  hartshorn  in 
one  half  tea-cupful  warm  water,  and  mix  in  with  the  flour ;  roll 
and  cut  thin. — 3Irs.  Barclay. 

DELICATE   TEA  CAKES. 

The  whites  of  three  eggs  beaten  to  a  stiff  froth,  one  cupful 
white  sugar,  one  half  cupful  sweet  milk  or  cream,  one  tea-spoon- 
ful cream  of  tartar,  one  half  tea-spoonful  soda,  two  and  one  half 
cupfuls  flour,  a  tea-spoonful  of  pounded  or  grated  almonds,  one 
half  cupful  butter. — Mrs.  Turner. 

BLACK  CAKE. 

Two  and  one  half  jiounds  of  butter,  two  and  one  half  pounds 
of  sugar,  two  dozen  eggs,  two  pounds  flour,  two  and  one  half 
pounds  of  currants,  the  same  quantity  of  raisins  (stoned  and 
chopped),  one  pound  of  citron,  one  pound  blanched  or  pounded 
almonds,  one  table-spoonful  of  cinnamon,  one  dessert-spoonful 
of  mace,  the  same  of  cloves  and  nutmeg,  one  tumblerful  of  wine 
and  brandy  mixed.  Brown  the  flour,  mix  with  yeast,  and  luke- 
warm milk ;  let  it  rise  over  night,  then  mix  as  for  fruit  cake. 
Mix  the  flour  with  new  milk  into  a  stiff  dough,  using  one  quarter 
pound  of  the  butter,  and  a  large  tea-cupful  of  yeast;  set  it  to 
rise  the  night  before  ;  next  morning  cream  butter  and  sugar 
together ;  mix  tlie  yelks  after  being  Avell  beaten  with  the  butter ; 


CAKE  RECIPES.  113 


then  adil  the  risen  dough,  working  with  the  hands  till  perfectly, 
smooth ;  add  the  spices  and  whites  ;  lastly,  the  fruits  that  have 
been  rubbed  iu  flour.  Bake  three  and  one  half  hours. — Soutli 
Carolina. 

SUPERIOR  BLACK  CAKE. 

Ten  eggs,  one  pound  flour,  one  pound  sugar,  three  fourths  of 
a  pound  butter,  two  and  one  half  pounds  of  raisins,  one  and  one 
half  of  currants,  thi-ee  quarters  pound  citron,  one  half  tea-cupful 
molasses,  a  gravy-spoonful  of  mixed  spices,  cinnamon,  allspice, 
mace,  nutmeg,  one  tumblerful  of  whisky  or  brandy,  one  half 
tumblerful  of  wine  and  a  wine-glassful  of  rose  water  ;  also  one 
quarter  pound  of  pounded  almonds. — Mrs.  SalUe  Walker. 

BLACK  CAKE. 

One  pound  flour,  one  pound  sugar,  one  and  one  quarter  pound 
butter,  thirteen  eggs,  three  pounds  raisins,  two  pounds  of  cur- 
rants, one  pound  of  citron,  one  wine-glassful  brandy,  two  of  wine, 
one  nutmeg,  one  tea-spoonful  cinnamon,  one  half  tea-spoonful 
mace  and  cloves  (each).  Just  before  putting  into  the  stove,  stir 
in  a  small  tea-cupful  of  vinegar,  Avith  a  tea-spoouful  soda. — Mrs. 
Henry  C.  Buckner. 

BLACK  CAKE. 

One  pound  of  browned  flour,  one  of  butter,  one  of  brown  su- 
gar, twelve  eggs  ;  beat  butter  and  sugar  to  a  cream ;  having  beat- 
en the  eggs  well,  stir  them  in  alternately  with  the  flour  ;  add, 
gradually,  two  pound  of  raisins  (dredged  with  flour),  two  pounds 
of  currants,  two  table-spoonfuls  of  cloves,  two  of  cinnamon,  one 
of  mace,  two  nutmegs,  one  tumbler  of  molasses,  and  one  of 
brandy.  Slice  one  pound  of  citron  thin  ;  put  a  layer  of  batter 
in  the  mold,  then  several  slices  of  citron,  and  so  on  till  filled. 
Bake  in  a  moderate  oven  four  hours. — Mrs.  Allen  Bashford. 

CHOCOLATE  OR  JELLY  CAKE. 

Two  cupfuls  of  sugar,  one  of  butter,  three  of  flour,  three 
fourths  of  a  cup  of  sour  cream  or  milk,  three  eggs,  one  tea- 
spoonful  cream  of  tartar,  a  half  tea-spoouful  of  soda. 


114  CAKE    RECIPES. 


Filling  for  the  above  Calce.— Two  ounces  of  cliocolate,  one  cup- 
ful of  sugar,  three  fourths  of  a  cupful  of  sweet  milk ;  boil  half 
done. — 3Iiss  McCarneij. 

JELLY  CAKE. 

Three  and  a  half  cupfuls  flour,  two  and  a  half  of  sugar,  one  of 
butter,  whites  of  twelve  eggs,  one  tea-spoonful  of  soda,  two  tea- 
spoonfuls  of  tartaric  acid.  When  the  batter  is  well  mixed, 
powder  the  acid  very  fine,  sprinkle,  and  beat  in  well. — Mrs.  Mary 

Cunningham. 

JELLY  CAKE. 

Ten  whites  or  five  whole  eggs,  three  tea-cupfuls  of  flour,  two 

of  sugar,   one  of  butter,   a  half  tea-cupful   of    sweet  milk  or 

cream,  one  tea-spoonful  of  cream  of  tartar,  a  half  tea-spoonful 

of  soda. — Mrs.  Johnson  Rogers. 

BISCUIT  A  LA  CREME. 

Six  ounces  sugar,  eight  eggs,  one  pint  cream,  four  ounces 
flour.  Beat  the  cream,  adding  eight  yellows  ;  the  sugar  and  a 
little  vanilla  to  flavor ;  then  beat  the  eight  whites  and  mix  with 
the  other  ingredients.  Make  small  paper  moulds,  and  bake  in  a 
moderate  oven.     Serve  with  any  kind  of  jelly. — C.  Hegman. 

WINE  CAKE. 
One  pound  sugar,  ten  ounces  butter,  eight  eggs,  one  pound 
and  ten  ounces  of  flour,  one  pennyweight  of  soda  and  two  of 
cream  of  tartar,  three  fourths  of  a  pint  of  milk,  and  lemon  juice. 
Beat  butter  and  sugar  till  light,  adding  eggs  gradually  ;  then  the 
milk,  lemon  juice,  cream  of  tartar,  soda,  and  flour.  Dust  the 
cake-moulds  with  sugar ;  pour  in  the  batter  and  bake  in  a  mod- 
erate oven. — C.  E.  F.  Ilcgman. 

CREAM  CAKES, 

One  pint  milk,  half  jiound  butter,  twelve  ounces  flour,  ten 
eggs.  Place  the  milk  and  butter  in  a  stew-pan  ;  when  it  boils 
stir  in  the  flour ;  keep  it  on  the  fire  and  stir  constantly  till  the 
dough  loosens  from  the  bottom  of  the  pan  ;  then  add  eggs. 
Bake  in  a  hot  oven  in  buttered  pans.  Cut  open  and  fill  with 
lemon  cream. — C.  E.  F.  Hegman. 


CAKE  RECIPES.  115 


LADY  CAKE. 

One  and  a  half  pounds  sugar,  one  pound  butter,  one  and  a  half 
pounds  flour,  one  pint  Avhites  of  eggs  ;  add  almonds  and  lemon 
juice.  Beat  the  butter  and  sugar  to  a  cream,  adding  gradually 
the  eggs,  the  lemon  juice  and  almonds  ;  then  the  flour  as  gently 
as  possible.     Bake  in  a  moderate  oven. —  G.  E.  F.  Hegman. 

MORAINES, 
Half  pound  almonds,  ten  yellows,  a  half  pound  of  butter, 
twelve  ounces  sugar,  two  ounces  citron,  a  half  i>ound  of  flour, 
one  pint  of  cream.  Mash  the  almonds  with  the  eggs  in  a  mor- 
tar;  mix  with  all  of  the  above  ingredients  ;  beat  the  ten  whites 
to  a  stiff  froth ;  mix  all  Avell  together.  Bake  in  small  fluted 
moulds  in  a  moderate  oven. — C.  E.  F.  Hegman. 

MILLE-ANS  CAKE. 
A  half  pound  of  butter,  half  pound  of  sugar,  half  pound  of 
flour,  two  ounces  orange  peel,  two  ounces  almonds,  a  little  lemon 
peel  grated,  four  eggs  ;  beat  butter  and  sugar  very  light,  add 
the  eggs,  then  the  other  ingredients.  Bake  in  buttered  pans,  in 
a  moderate  oven ;  do  not  set  them  too  near  each  other,  as  they 
will  spread. — C.  E.  F.  Hegman. 


116  FILLING   FOR   CAKE   RECIPES. 


Fl£^t.lHG    FOR    C^J^lS^u 


A  BEAUTIFUL  COLORING  FOR  CAKE. 

Equal  portions  of  alum,  cream  of  tartar,  and  cochineal,  pounded 
fine  and  dissolved  in  water. — Mrs.  Mat.  Scott. 

ICING  MADE  WITH  GELATINE. 

Two  table-spoonfuls  gelatine,  one  half  pint  of  boiling  water  ; 
put  on  the  stove  and  let  it  boil  till  well  dissolved.  Strain  the 
mixture  before  using;  pour  it  gradually  on  icing  sugar,  making 
a  stiff  paste.     Season  to  taste. — Mrs.  Smith  Hawes. 

CHOCOLATE  ICING. 

Beat  whites  of  three  eggs  to  a  stiff  froth,  gradually  add  three 
tea-cupfuls  white  sugar;  beat  very  hard  ;  then  add  grated  choco- 
late according  to  taste. — Mrs.  Jones. 

LEMON  JELLY. 

To  put  between  cakes.  Three  ounces  of  butter,  four  eggs, 
four  lemons;  all  the  juice  and  the  grated  rind  of  two  only, 
three  fourths  of  a  cupful  sugar  ;  mix  well  together ;  put  in  a  pan 
and  let  it  come  to  a  boil ;  be  careful  to  stir  all  the  while,  or  it 
may  scorch.  When  cold,  spread  between  cakes. — 3Iiss  Mattie 
Clay. 

CREAM  FILLING  FOR  CAKES. 

Boil  nearly  a  pint  of  milk  ;  then  stir  into  it  two  table-spoonfuls 


PILLING   FOE  CAKE  RECIPES.  117 

of  corn  starch  moistened  with  a  little  milk,  two  eggs,  one  cup- 
ful of  sugar  ;  when  nearly  done  add  one  half  cupful  of  butter 
and  flavor  to  taste. 

FILLING  FOR  JELLY  CAKE. 

One  quart  of  new  milk,  whites  of  five  eggs,  eight  table- 
spoonfuls  of  flour,  stirred  and  boiled  to  a  thick  paste. — 3Irs.  Al- 
len Bashfonl. 

ICING  TO  PUT  BETWEEN  JELLY  CAKES. 

Whites  of  three  eggs  beaten  to  a  stiff  froth,  three  tea-cup- 
fuls  sugar  ;  pour  over  sugar  one  half  pint  of  boiling  water;  let  ib 
boil  to  the  consistency  of  candy,  then  pour  into  the  whites 
slowly,  stirring  all  the  while  ;  put  between  the  cakes  while 
warm  ;  season  icing  with  anything  you  choose. — J/rs.  John  Bay. 

LEMON  BUTTER. 

To  be  put  between  cake.  Dissolve  one  cupful  of  sugar  in 
the  juice  of  one  large  lemon  ;  beat  three  eggs  light,  add  and  mix 
well  ;  put  a  piece  of  butter  the  size  of  a  Avalnut  in  a  pot  over  a 
fire  ;  when  melted  pour  over  the  above,  and  cook  till  very  thick, 
stirring  constantly. 

MIXTURE  FOR  CAKE. 

Soak  two  boxes  of  gelatine  one  hour  in  as  much  water  as 
will  cover  it ;  heat  a  cupful  of  sherry  wine,  add  the  gelatine, 
and  stir  till  dissolved  ;  beat  the  whites  of  ten  eggs  to  a  stiff" 
froth,  add  to  this  two  cupfuls  of  sweet  cream,  well  beaten  ;  stir 
in  enough  sugar  to  SAveeten,  add  one  table-spoonful  of  vanilla; 
strain  in  the  wine  and  gelatine  when  cool,  but  not  stiflf;  then  add 
two  grated  cocoanuts,  reserving  enough  to  sprinkle  on  top  of 
the  cake. 

CUSTARD-SUBSTITUTE  FOR  JELLY. 

In  one  half  jiint  of  sweet  milk  boil  one  inch  of  vanilla  bean  , 
dissolve  two  table-spoonfuls  of  corn  starch  in  three  table-spoonfuls 
of  milk ;  stir  it  with  the  half  pint,  sweeten  to  taste,  and  boil, 
stirring  to  prevent  lumps  ;  spread  between  the  layers  of  cake, 
when  cold. 


118  FILLING   FOR   CAKE   RECIPES. 

ANOTHER  SUBSTITUTE  FOR  JELLY. 

Make  au  icing  with  three  quarters  of  a  pound  sugar  and  whites 
of  three  eggs  ;  spread  the  cake  with  icing  ;  tiien  sprinkle  grated 
cocoanut  on ;  smooth  Avith  a  knife,  and  so  on  till  all  the  layers 
are  used.  loe  the  top  and  put  iu  to  the  stove  a  few  minutes  to 
harden. 


CUSTARD   RECIPES.  119 


ClQST  AR  OS- 


WINE  JELLY. 

Two  pounds  of  sugar,  oue  pint  of  wine,  one  pint  of  cold 
Avater,  one  package  of  gelatine,  juice  of  two  lemons,  grated  rind 
of  one,  one  quart  of  boiling  water,  one  tea-spoonful  of  ground 
or  a  handful  of  stick  cinnamon.  Soak  the  gelatine  in  cold  wa- 
ter ;  add  sugar,  lemons  and  cinnamon  ;  pour  on  a  quart  of  boil- 
ing water,  and  stir  until  the  gelatine  is  perfectly  dissolved.  Put 
the  wine  in,  and  strain  through  a  flannel  bag.  Wet  the  moulds 
with  cold  water  and  set  away  to  cool. 

BOILED  CUSTARD. 

One  half  gallon  morning's  milk  ;  put  into  a  kettle  and  allow 
to  come  merely  to  a  boil.  Have  ready  six  eggs  beaten  lightly, 
sweetened  with  one  coffee-cupful  of  sugar;  strain  through  a  fine 
towel  on  to  the  eggs  and  sugar,  stirring  rapidly.  Scour  the  ket- 
tle nicely,  and  put  the  custard  back  on  the  fire  and  let  it  stay  a 
few  minutes,  or  until  it  scarcely  boils,  stirring  gently,  to  prevent 
burning.  Pour  into  a  bowl  and  dip  it  up  with  a  large  ladle, 
pouring  it  up  and  down,  until  it  is  nearly  cold.  Froth  one  pint 
rich  cream  and  put  over  the  top.  Season  all  with  vanilla. — 
3Trs.  31aHln. 

TRIFLE. 

Soak  sponge  cake  in  wine,  and  pour  over  it  some  custard. 
Sweeten  rich  cream,  Avhip  to  a  froth,  and  lay  on  the  top. 


120  CUSTARD   RECIPES. 


SOLID   CUSTARD. 

Three  eggs,  beaten  separately,  one  pint  morning's  milk,  one 
half  ounce  gelatine,  sugar  to  taste,  flavor  with  vanilla.  The 
gelatine  is  dissolved  in  the  milk,  which  pour  while  boiling  upon 
the  yelks,  and  stir  till  cool.  Beat  three  whites  to  a  stiff  froth, 
and  stir  in  ;    mould  and  serve  with  cream. 

COLD  CUSTARD. 

Two  quarts  of  milk,  two  table-spoonfuls  of  liquid  rennet. 
Season  with  vanilla.  Make  it  two  hours  before  using,  and  do 
not  disturb  it  after  the  rennet  is  mixed  in  well. — 3frs.  J.  H- 
Brent. 

LEMON   CUSTARD. 

Two  large  lemons,  three  tea-cupfuls  of  sugar,  four  cupfuls  of 
water,  one  half  cupful  of  butter,  five  table-spoonfuls  corn  starch, 
six  eggs ;  slice  the  lemons  and  put  them  in  the  water ;  let 
them  boil  till  the  strength  is  extracted,  then  dip  them  out  and 
strain  the  water ;  beat  the  yellows,  butter  and  sugar  together, 
and  pour  the  water  over  them.  Return  to  the  fire  and  when 
ready  to  boil,  stir  in  the  starch.  Beat  the  whites  to  a  stiff"  froth 
and  stir  in  lightly  after  it  is  taken  off*  the  stove. — Miss  Belle 
Croxton. 

CHARLOTTE   RUSSE. 

Dissolve  one  ounce  of  gelatine  in  one  pint  of  milk,  by  boiling; 
beat  the  yelks  of  four  eggs  (sweetened),  and  stir  them  in  while 
the  milk  is  on  the  fire;  when  this  is  cooked  to  the  consistency  of 
custard,  strain  into  a  bowl,  stirring  constantly.  Season  one  half 
gallon  cream  with  wine  ;  whip  to  a  stiff"  froth  and  beat  it  in,  just 
as  the  custard  (which  should  be  seasoned  with  vanilla  or  rose 
water)  begins  to  congeal ;  have  ready  a  glass  bowl  lined  with 
sponge  cake. — 3Irs.  Brutus  Clay. 

CHARLOTTE   RUSSE. 

One  quart  of  morning's  milk,  four  3'elks,  sweetened  to  taste; 
boil  till  thick,  care  being  taken  to  prevent  curdling.  When 
cool,  season  highly.     Froth  three  quarts  of  rich  cream  and  let  it 


CUSTARD   RECIPES.  121 


drain.  Pour  a  little  cold  water  over  a  box  of  Cox's  gelatine 
and  let  stand  about  twenty  minutes ;  then  pour  over  it  a  tea- 
cupful  of  boiling  water,  and  set  on  the  stove  till  thoroughly 
molted.  "When  milk-warm,  stir  it  into  the  custard  ;  as  soon  as 
it  begins  to  congeal,  stir  in  the  whipped  cream  very  quickly  ;  be 
careful  not  to  beat  it.  Be  sure  to  stir  the  custard  well  from  the 
bottom  and  sides,  to  prevent  becoming  lumpy. — Mrs.  Mollie 
TalboU. 

CHARLOTTE   RUSSE. 

Dissolve  in  a  pint  of  boiling  water  one  ounce  of  gelatine 
(Cox's  is  best)  ;  boil  until  thoroughly  dissolved.  Beat  the  yel- 
lows of  four  eggs  ;  pour  the  gelatine  upon  them,  stirring  quickly ; 
pour  both  through  a  strainer  upon  half  pound  of  sugar.  Stir 
until  cool  and  about  to  congeal ;  then  put  in  the  whips  from  a 
quart  of  rich  cream.  Season  to  taste  while  the  custard  is  cool- 
ing. 

FARINA   CHARLOTTE   RUSSE. 

Two  quarts  new  milk,  four  eggs,  two  tea-spoonfuls  farina,  one 
half  wine-glassful  of  whisky,  one  and  one  half  tea-cupfuls  of 
sugar  ;  beat  the  eggs,  sugar  and  farina  together  till  perfectly 
smooth  ;  pour  the  rafilk  boiling  upon  it ;  then  cook  till  thick 
enough  ;  stir  all  the  time.  Season  to  taste. — 3Irs.  Jonathan 
Owen. 

CHARLOTTE  RUSSE  WITHOUT  MOULDING. 

IMake  a  custard  with  the  yelks  of  three  eggs,  a  pint  of  morn- 
ing's milk  in  which  a  vanilla  beau  has  been  boiled  ;  sweeten  to 
taste.  Dissolve  one  half  ounce  of  isinglass  in  one  half  pint  of 
warm  water  and  stir  it  into  the  custard.  When  the  custard  is 
cool  enough,  stir  in  a  quart  of  rich  cream  that  has  been  well 
whipped,  and  seasoned  with  wine  and  sugar.  Put  into  a  glass 
bowl  before  it  is  congealed  ;  lay  on  the  top  lady-fingers,  and 
just  before  serving. beat  the  whites  of  three  eggs  to  a  froth, 
mix  with  whipped  cream,  and  pile  on  top.  In  summer  use  more 
isinglass. 


122  CUSTARD   RECIPES. 


VELVET   CREAM. 

One  coffee-cupful  of  wine,  one  half  a  box  of  gelatine,  the 
juice  and  grated  peel  of  one  lemon,  one  and  one  half  pints  of 
milk  and  one  coffee-cupful  of  sugar.  Dissolve  the  gelatine  in 
the  wine  over  the  fire,  grate  in  the  peel  and  add  the  juice  of 
the  lemon,  and  after  it  has  dissolved,  add  the  sugar;  let  it 
simmer,  then  strain  ;  add  the  milk  and  stir  till  cold,  then  put 
into  a  mould  ;  set  in  a  cool  place  to  congeal. — Mrs.  Jones. 

BAVARIAN   CREAM. 

Pour  one  pint  of  cold  water  over  one  box  of  Cox's  gelatine  and 
let  it  stand  one  hour.  Then  add  one  and  one  half  pints  of 
boiling  water,  two  tea-cupfuls  of  sugar ;  when  nearly  cold  flavor 
with  vanilla ;  churn  up  oue  half  gallon  of  rich  cream  and  beat 
the  froth  into  the  jelly  when  almost  cold. — Mrs.  Harry  Brent. 

FLOAT. 

Take  whites  of  six  eggs,  five  table-spoonfuls  of  acid  jelly,  and 
three  table-spoonfuls  sugar ;  beat  together  untillight.  Have  a 
bowl  three  fourths  full  of  well  frothed  cream,  which  has  been 
flavored  with  wine  and  sweetened  to  taste ;  place  lightly  on  top 
of  the  first  preparation. — Mrs.  Eyland. 

BAKED  CUSTARD. 

Beat  six  eggs ;  sweeten  to  taste  ;  boil  half  a  gallon  of  morn- 
ing's milk,  let  it  cool,  and  then  pour  it  over  the  eggs,  stirring 
well.  Pour  into  the  baking  dish  and  set  in  a  pun  of  hot  water 
to  bake.  Grate  nutmeg  on  top.  Serve  cold,  with  cream,  or 
without,  as  you  prefer. — Mrs.  M.  T.  Scott. 

BIBAVO. 

Boil  for  a  few  minutes,  in  one  pint  of  Avater,  one  ounce  of 
isinglass,  one  fourth  of  a  vanilla  bean,  and  a  half  pound  of 
sugar.  When  the  mixture  is  lukewarm,  stir  in  three  pints  of 
thick  cream,  first  beaten  to  a  thick  froth.  Pour  into  a  mould 
or  a  bowl. 


CUSTARD  RECIPES.  123 


IRISH  MOSS  BLANC  MANGE. 

Soak  for  geveral  hours  half  a  tea-cupful  of  Irish  moss,  chang- 
ing the  uiitcr,  drain  -well,  shaking  the  water  from  it.  Put  it  into 
u  kettle  Avith  half  a  gallou  of  new  milk  flavored  with  vanilla  and 
sweetened  to  taste  ;  let  it  boil  five  minutes  ;  strain  and  pour  into 
moulds. — 3Irs.   Cunningham. 

ISINGLASS  BLANC  MANGE. 

Boil  two  ounces  of  isinglass  in  one  and  a  half  pints  of  new 
milk  ;  strain  and  pour  iu  one  pint  of  cream,  sweetened  to  taste; 
add  one  cup  of  rose  water  ;  let  it  boil  to  the  top  of  the  kettle 
once,  and  let  it  settle ;  then  strain  and  pour  into  moulds. — il/rs. 
Cunningham. 

BLANC  MANGE. 

Blanch  one  ounce  sweet  almonds,  and  one  ounce  of  peach  ker- 
nels ;  when  perfectly  dry,  grate  them  ;  then  mix  with  one  quart 
of  cream  or  milk;  put  into  a  pan  with  one  ounce  of  isinglass; 
add  the  juice  of  a  lemon;  set  on  the  stove  and  stir  constantly, 
till  the  isinglass  is  dissolved;  add  eight  ounces  of  sugar;  re- 
move the  scum  as  it  rises.  Strain  through  a  sieve  into  a  mould; 
set  on  the  ice  till  ready  for  use. 

IRISH  CREAM. 

Grate  the  rind  and  squeeze  the  juice  of  one  orange  into 
enough  sugar  to  sweeten  three  pints  of  ci'eam ;  whip  to  a  froth. 
Dissolve  one  ounce  of  isinglass  in  a  pint  of  water,  and  just 
before  it  congeals,  stir  it  into  the  whipped  cream. — Miss  Ella 
Harrison. 

AMBROSIA. 

Slice  oranges  or  pine-apples  in  a  glass  bowl ;  sweeten  well , 
have  a  layer  of  the  fruit  and  a  layer  of  grated  cocoanut,  and 
so  on,  until  the  bowl  is  full.  Grate  cocoanut  on  toji. — Miss 
Elhert. 

SNOW  PUDDING. 

Dissolve  one  ounce  of  gelatine  in  one  pint  of  water.  Beat 
up  the  whites  of  six  eggs,  and  after  the  gelatine  has  thorouglily 


124  CUSTARD   RECIPES. 


dissolved,  poiu*  on  it  one  pint  of  boiling  water  ;  then  stir  in  one 
pound  of  sugar  and  the  juice  of  four  lemons  ;  beat  all  together; 
continue  beating  until  it  begins  to  thicken  ;  then  pour  into  a 
bowl ;  afterward  serve  with  sweetened  cream,  seasoned  with  wine 
and  nutmeg. — 3frs.  Dr.  Powell,  Louisville,  Ky. 

ROCK   CREAM. 

One  tea-cupful  of  boiled  rice,  whites  of  six  eggs,  beaten  stiff 
and  sweetened  to  taste  ;  add  three  table-spoonfuls  sweet,  rich 
cream  last.     Flavor  to  taste. — J/rs.  Hamilton. 

ANGELS    FOOD. 

Beat  the  whites  of  six  eggs  to  a  froth ;  a  table-spoonful  of 
powdered  sugar  to  each  white ;  into  which  beat  a  red  jelly,  to 
give  it  a  pretty  color.  Whip  a  pint  of  cream,  sweetened  and 
seasoned  to  taste.  Pour  the  first  preparation  over  it.  Serve 
with  cake. — il/rs.  3Iary  White. 

ORIOLE'S   NEST. 

Mould  blanc  mange  in  egg  shells,  having  emptied  and  washed 
as  many  of  them  as  will  make  a  pretty  nest.  Having  made  a 
stiff  jelly,  partly  fill  a  bowl  with  it,  and  place  the  egg  shapes  up- 
on it  in  such  a  Avay  as  to  look  well  when  turned  out.  All 
around  and  over  the  eggs,  place  long  strips  of  preserved  orange 
rind,  to  resemble  straw.  Melt  a  cupful  of  the  jelly,  reserved 
for  the  purpose,  and  pour  over  the  whole.  After  it  is  thoroughly 
congealed,  turn  out  upon  a  glass  dish. 

ISINGLASS  CREAM. 

Use  three  quarts  of  new  milk,  one  quart  of  water,  with  five 
ounces  of  isinglass  dissolved  in  it  (which  when  cool  pour  into  the 
milk),  sixteen  yelks  of  eggs,  two  and  a  half  pounds  of  sugar, 
one  glass  Madeira  wine ;  mix  them  well,  put  through  a  jelly-bag, 
and  mould. 

ITALIAN  CREAM. 

With  one  pint  of  cream  mix  six  ounces  of  powdered  loaf 


CUSTARD  RECIPES.  125 


sugar,  the  juice  of  two  lemons,  and  two  glasses  of  white  Avine. 

Add  another  pint  of  cream*,  and  stir  the  whole  very  hard  ;  boil 

two  ounces  of  isinglass  with   four   small  tea-cupfuls  of  water, 

until  it  is  reduced  to  one  half;  then  stir  the  isinglass,  lukewarm, 

into  the  other  ingredients,  and  set  aside  to  congeal. — il/rs.  J.  H. 

Brent. 

CALVES'  FOOT  JELLY. 

Split  four  feet  and  put  the  whole  into  a  stewpan;  pour  one 

gallon  of  cold  water  over;  boil  till  reduced  to  about  one  half 

then  strain  through  a  sieve,  to  remove  the  bones.  When  settled 

and  cold,  take   off  the   grease  from  the  surface  and  boil  again 

with  the  following  mixture  ;  six  eggs,  whipped  in  a  little  water, 

two  pounds  of  sugar,  and  the  juice  of  four  lemons;  stir  all  AveU, 

removing  the  scum  as  it  rises.     When  thoroughly  skimmed,  set 

by  the  fire  and  pour  one  pint  of  Madeira,  or  any  other  kind  of 

wine  or  liquor  into  it ;  filter  through  a  flannel  bag. 

CALVES'  FOOT  JELLY. 

Cook  the  feet  to  a  jelly,  pour  oflT  the  liquor,  and  put  it  to  cool ; 
next  day  skim  it  carefully,  and  to  one  gallon  of  jelly  add  four 
pounds  of  sugar,  the  juice  of  twelve  lemons  and  the  sliced  peel 
of  two,  the  w'hites  of  twelve  eggs  well  beaten,  and  the  shells 
crushed,  two  or  three  sticks  of  cinnamon,  three  pints  wine,  a 
little  brandy,  if  you  wish  it  highly  colored.  Boil  all  together 
for  some  moments,  then  strain  carefully  through  a  flannel  bag. 
— Mrs.  J.  P.,  Lexington. 

GELATINE  JELLY. 

Upon  a  box  of  gelatine  pour  one  pint  of  cold  water  ;  let  it 
stand  until  dissolved  ;  then  pour  on  three  pints  boiling  water, 
two  pounds  white  sugar,  one  and  a  half  pints  wine,  juice  of  three 
lemons  and  rind  of  two.  Sti-ain  through  a  flannel  bag. — 3Irs.  J.  P. 

ISINGLASS  JELLY. 

One  quart  of  water,  a  half  pint  of  Madeira  Avine,  two 
ounces  isinglass,  a  half  pound  of  sugar.  Put  the  isinglass 
in  cold  water,  and  let  it  dissolve  ;  put  in  the  above  ingredients 


126  CUSTARD  RECIPES. 


with  the  juice  of  two  lemons.  Let  it  boil  gently  five  minutes, 
that  it  may  throw  up  all  the  scum,  which  should  be  removed ; 
then  strain  through  a  flannel  bag.  It  can  be  colored  pink  by 
the  addition  of  a  little  cochineal. 

RUSSIAN  JELLY, 

Put  two  thirds  of  the  above  colored  isinglass  jelly  into  a  basin, 
partially  imbedded  in  rough  ice ;  then  whip  the  jelly  with  a  whisk, 
until  it  assumes  the  appearance  of  a  substantial  froth  and  begins 
to  thicken,  when  it  must  be  immediately  poured  into  a  mould 
and  kept  in  ice  until  served. 

ORANGES  WITH   TRANSPARENT   JELLY. 

One  half  dozen  perfect  oranges.  Make  a  hole  at  the  stalk 
with  a  circular  tin  cutter,  one  half  inch  in  diameter.  Use  a 
small  spoon  to  remove  all  the  pulp  and  loose  pith  from  the  in- 
terior ;  then  soak  the  oranges  in  cold  water  one  hour,  rinse  again 
in  cold  Avater  and  drain  on  a  cloth  ;  then  set  them  in  a  deep  pan, 
and  surround  with  ice.  Fill  three  with  bright  pink  jelly,  and 
the  remainder  with  plain  jelly.  When  it  has  become  firm,  wipe 
the  oranges  and  cut  into  quarters.     Serve  on  a  glass  stand. 


RECIPES  FOR  ICES.  121 


I  C  ]cj  S  « 


COCOANUT   CREAM. 

Free  the  nut  from  the  hull,  grate  the  kernel,  which,  with  the 
milk  of  the  cocoanut,  pour  into  one  gallon  of  cream,  which  has 
already  been  pai'tially  frozen.  Freeze  until  hard. — J/i'S.  R.  A. 
Grimes. 

JERUSALEM   CREAM. 

Grate  tine  not  quite  two  cakes  of  chocolate,  boil  five  minutes 
in  one  quart  of  new  milk,  stirring  all  the  time  ;  let  it  become  per- 
fectly cold ;  add  one  gallon  of  rich  cream  made  quite  sweet. 
Freeze. 

ICE  CREAM. 

Two  quarts  thick  cream,  one  pound  sugar,  one  pint  new 
milk,  into  which  cut  a  vanilla  bean.  Put  on  the  fire,  allowing 
milk  and  bean  to  boil  .slowly;  strain  through  a  wire  sieve, 
permitting  the  small  seeds  of  the  bean  to  fall  into  the  cream. 
When  it  becomes  cool,  whij)  all  to  a  froth  and  freeze,  cutting 
it  down  frequently  as  it  freezes. — Mrs.  Edward  Taylor. 

ALMOND  CREAM 

Blanch  and  pulverize  one  quart  of  almonds ;  this  should  be 
done  in  a  mortar,  and  a  little  new  milk  added  to  reduce  the 
nuts  to  a  fine  paste.  Use  this  with  one  gallon  of  cream,  mixing 
the  almonds  in  when  the  cream  is  nearly  frozen. — 3Irs.  P.  T. 
Allin,  Sr. 


128  RECIPES   FOR   ICES. 

ICE  CREAM. 

One  quart  cream,  one  pint  milk,  pinch  of  Irish  moss;  wash 
the  moss,  put  it  in  the  milk,  set  it  on  the  stove  and  stir  until 
it  becomesthick;  strain  through  a  sieve;  set  it  on  ice  ;  sweeten 
and  flavor  to  taste  ;  then  pour  it  into  the  cream,  which  has  been 
2)reviously  put  into  the  freezer. 

LEMON   CREAM. 

Pour  two  pounds  sugar  in  one  quart  cream,  grate  the  peel, 
and  squeeze  in  the  juice  of  eight  large  lemons,  and  add  to  sugar 
and  cream.  Let  it  stand  two  hours,  then  strain  carefully  and 
freeze. — Mrs.  Payne. 

CHOCOLATE  CUSTARD  FROZEN. 

Break  up  and  cook  to  a  smooth  paste,  in  water,  one  half  pound 
of  chocolate  (Mailh^rd's  vanilla  chocolate  is  the  nicest).  Put  one 
half  gallon  of  new  milk  into  a  bain-marie  ;  when  it  comes  to  a 
scald,  stir  in  the  chocolate,  then  add  four  eggs  (having  first 
beaten  them  separately),  carefully  stirring  all  the  time.  Have 
in  the  freezer  one  quart  of  cream  that  has  been  beaten  to  a  stiff 
froth,  then  add  the  chocolate  custard,  also  a  light  half  pound 
of  sugar. 

BISQUE  GLACE. 

]\Iake  a  rich  ice  cream  ;  take  fresh  egg  kisses,  and  dry  well  ; 
roll  fine,  and  as  the  cream  freezes  stir  in. — Mrs.  Cunningham. 

STRAWBERRY  ICE  CREAM. 

Rub  a  pint  of  ripe  strawberries  through  a  sieve  ;  add  one  pint 
sweet,  rich  cream,  sweetened  with  four  ounces  of  powdered  sugar. 
Freeze. — Miss  Ella  Mitchell. 

CARAMEL  CREAM. 

Make  a  rich  custard  of  one  pint  of  morning's  milk  and  six 
eggs.  Have  ready  one  and  one  quarter  pounds  of  brow'n  sugar, 
toasted  (be  careful  not  to  burn  it).  Stir  the  sugar  into  the 
custard  while  both  are  hot.  This  will  flavor  one  gallon  of  cream. 
— Mrs.  W.  Jones. 


RECIPES  FOR  ICES.  129 


CHOCOLATE  ICE  CREAM. 

To  one  gallon  of  cream,  four  tabic  spoonfuls  sweet  chocolate; 
mix  tiie  chocolate  like  starch,  and  pour  into  the  cream  ;  sweeten 
to  taste  and  freeze. — Mrs.  Taylor. 

ICE  CREAM. 

To  one  half  gallon  cream,  one  ounce  gelatine  dissolved  in  a  tin 
cup  of  water  (cold).  Put  on  the  stove  ;  stir  till  it  comes  to  a 
boil ;  take  it  off  and  let  it  cool.  Pour  it  into  the  cream ;  stir 
constantly  and  thoroughly  or  it  will  become  lumpy. — Mrs.  W. 
Jones. 

BISQUE   GLACE. 

One  half  gallon  of  cream,  one  and  one  half  dozen  macaroons 
(the  macaroons  must  be  stale,  or  if  not,  dried  in  the  stove)  ; 
pounded  fine.  Pour  a  little  cream  over  them,  and  allow  to 
stand  until  they  soften;  beat  until  very  fine  ;  then  add  remainder 
of  the  cream,  and  freeze.  It  is  not  well  to  have  the  macai'oons 
too  thick  in  the  cream. — Mrs.  W.  G.  Talbot. 

FROZEN  PUDDING. 

Make  a  custard  of  one  pint  of  milk,  one  i">int  of  cream  and  six 
eggs  ;  sweeten  to  taste.  Beat  smooth  half  a  pound  of  almonds, 
add  rose  water  to  the  almonds  ;  mix  one  quarter  pound  of  raisins, 
seeded,  one  fourth  of  a  pound  of  currants,  an  ounce  of  citron. 
Flour  these  well ;  pour  the  custard  (hot)  over  the  fruit ;  mix 
thoroughly  ;  when  cool,  add  a  pint  of  whipped  cream. — Mrs.  J. 
A.  Howeiion. 

ICE  PUDDING. 

Boil  one  and  a  half  pints  new  milk  with  one  tea-spoonful  of 
gelatine  ;  beat  five  eggs,  and  mix  them  with  the  milk  as  for  cus- 
tard. Use  a  tin  mould  with  a  cover  ;  oil  it,  and  line  with  can- 
died fruits,  such  as  plums,  gi-een  gages,  etc. ;  then  pour  the 
custard  in  very  gradually,  that  the  fruit  may  remain  at  the  bot- 
tom. Put  on  the  cover,  and  bury  the  mould  in  ice  for  a  whole 
day,  only  turning  it  out  the  moment  wanted. — Mrs.  W.  Jones. 


130  KECIPES   FOR  ICES. 


NESSELRODE  PUDDING. 

Prepare  a  custard  of  one  pint  of  cream,  a  half  pint  of  milk, 
a  half  pound  of  sugar,  an  ounce  of  sweet  almonds  pounded, 
yelks  of  six  eggs,  half  a  stick  of  vanilla.  Put  them  into  a  pan 
over  slow  fire  ;  stir  until  of  the  proper  consistency,  being  careful 
not  to  let  it  boil.  When  cold,  add  a  wine-glassful  of  brantly. 
Partially  freeze  ;  then  add  one  fourth  pound  of  raisins,  and  a 
half  pound  of  preserved  fruit,  cut  small.  Mix  well,  and  mould. 
— 3frs.  Green  Clay. 

NESSELRODE   PUDDING. 

The  day  before  you  wish  to  use  the  pudding,  seed  two  ounces 
of  raisins,  wash  two  ounces  of  currants,  cut  up  two  ounces  of 
candied  citron,  two  ounces  candied  ginger,  pine-api)les,  and  any 
kind  of  fruit — candied  peaches,  apricots,  cherries,  orange  peel, 
or  plums.  Pour  over  this  fruit  three  wine-glassfuls  of  Maraschino 
cordial,  and  let  it  soak  all  night.  Blanch  four  dozen  large 
chestnuts,  or  almonds,  in  boiling  ■water,  and  place  them  in  the 
oven  to  dry ;  w'hen  cold,  pulverize  in  a  mortar  with  a  half 
pound  of  sugar  and  a  vanilla  bean ;  sift  through  a  fine  wire 
sieve.  Have  in  a  stew-pan  one  quart  of  boiling  milk  ;  beat  the 
yelks  of  twelve  eggs  until  light ;  then  beat  in  the  sugar,  nuts, 
and  bean ;  stir  all  in  the  boiling  milk.  Let  this  mixture  boil 
until  it  begins  to  thicken,  then  strain  through  a  fine  sieve;  when 
cold,  put  it  in  a  freezer,  and  freeze  partially.  Whip  four  pints 
of  thick  cream  and  stir  it  into  the  custard  with  the  fruit  already 
prepared  ;  also,  mash  up  macaroons  or  meringues,  and  stir  in 
at  the  same  time.  Freeze  all  -well  together. — Mrs.  Carrie  Pres- 
ton Thornton. 

TOUTE  FRUITE. 

One  pint  milk,  one  quart  cream,  yelks  of  five  eggs  beaten 
light  with  sugar,  three  cupfuls  sugar,  juice  and  grated  peel  of 
one  lemon,  a  glass  of  light  wine,  one  pound  crystalized  fruit, 
chopped;  heat  milk  almost  to  boiling,  and  pour  slowly  over  eggs 
and  sugar,  beating  all  together  ;  return  to  fire  and  boil  ten  miu- 


■RECIPES   FOR  ICES.  101 

utcs.  AVhon  cold,  beat  in  cream,  and  half  freeze  before  stirring 
in  the  finely  chopped  fruit,  which  beat  in  with  the  lemon  and 
wine;  cover,  and  freeze  hard. 

TOUTE  FRUITE. 

Blanch  four  dozen  sweet  almonds  ;  when  cold,  put  them  in  a 
mortar  with  one  pound  of  sugar  and  half  of  a  vanilla  bean  ; 
|jound  them  well  together  and  pass  through  a  sieve  into  a  sauce- 
pan, with  the  yellows  of  twelve  eggs  ;  beat  all  well  together  and 
pour  on  them  a  quart  of  boiling  milk,  mixing  well ;  then  stir 
over  the  fire  until  it  thickens ;  Avhen  cold,  freeze.  Have  two 
ounces  currants,  two  ounces  raisins,  four  ounces  citron  soaked  in 
two  wine-glassfuls  of  sherry  the  previous  day.  Beat  one  dozen 
meringues  with  one  quart  of  whipped  cream ;  mix  in  the  pre- 
pared fruit  and  stir  into  the  frozen  custard,  and  freeze  again. 
— Mrs.  A.  Garrett. 

MADEIRA  WINE  SHERBET. 

Make  a  sweet  sangaree  of  the  best  wine ;  mix  it  with  the  white 
of  an  egg,  well  beaten,  and  freeze. 

ROMAN  PUNCH  ICE. 

Make  one  quart  of  sweet  lemonade  and  freeze ;  whip  whites 
of  four  eggs  to  a  froth  ;  mix  sugar  into  it,  as  for  kisses.  AVhen 
the  ice  is  beginning  to  settle,  work  this  into  it ;  when  almost 
hard  enough  put  one  glass  of  Jamaica  rum  into  it,  and  mix  well. 
— Miss  Mary  J.  Eedmon. 

CHAMPAGNE  ICE. 

Proceed  as  for  Roman  punch  ;  flavor  it  with  a  small  bottle  o^ 
champagne  wine. 

PINE-APPLE  ICE. 
.  To  a  two-gallon  freezer,  one  bottle  of  pine-apple ;  make  a 
rich  syrup  of  three  pounds  of  sugar ;  use  boiling  water  ;  pour  this' 
warm  over  the  juice,  and  put  all  into  the  freezer.  After  it  is 
well  chilled,  stir  in  the  whites  of  five  eggs  beaten  to  a  stiff" froth. 
The  pine-apple  should  be  chopped  very  fine. — 3Irs.  Buckner. 


132  RECIPES   FOR   ICES. 


PINE-APPLE   ICE. 

Two  cans  of  fresli  pinc-applcs  ;  chop  the  fruit  very  fine  ;  add 
the  juice  of  two  lemons,  four  tea-cupfuls  of  sugar,  a  half  gallon 
of  boiling  ■water.  When  cold,  add  whites  of  two  eggs  beaten 
to  a  stiff  froth,  and  freeze  till  firm. — Miss  Kate  James,  Maysville. 

LEMON   ICE. 

Eight  fresh,  juicy  lemons  ;  roll  tiU  well  bruised,  and  squeeze 
out  the  juice;  add  enough  white  sugar  to  make  a  thick  syrup, 
also,  a  pint  of  cold  water.  Let  this  come  to  a  boil,  then  set 
away  to  cool ;  add  water  enough  to  make  a  good  strong 
lemonade,  then  put  into  the  freezer  ;  when  nearly  frozen,  add  the 
whites  of  two  eggs  beaten  to  a  stiff  froth ;  stir  well,  and  freeze 
till  firm. — Miss  Florence  Short. 

SHERBET. 

Two  cans  of  pine-apple,  six  lemons,  whites  of  six  eggs,  five 
pints  of  water ;  sugar  to  taste, 

SHERBET. 

One  gallon  of  boiling  water  poured  over  a  dozen  lemons,  let 
stand  till  cold ;  then  press  all  the  juice  into  the  water  ;  add 
three  pounds  of  sugar,  and  the  whites  of  twelve  eggs  while 
freezing. — Miss  Kate  Sjyears. 

ORANGE   SHERBET. 

For  one  gallon  of  sherbet,  one  and  one  half  dozen  oranges, 
three  pounds  of  white  sugar,  nine  eggs  (whites  only),  tartaric 
acid  to  taste.  Grate  enough  of  the  rind  to  make  the  sugar  straw- 
colored  when  mixed  with  the  oranges ;  of  this  sugar  make  one 
half  gallon  of  syrup,  and  pour  it  over  the  juice  and  pulp  of  the 
minced  oranges  ;  add  to  this  one  quart  of  cold  water  ;  strain  into 
the  freezer.  When  frozen  to  a  mush,  add  the  eggs  well  beaten ; 
finish  as  in  any  other  sherbet. — Jean  H.  Daviess. 

RASPBERRY    ICE. 

The  juice  of  ripe  rasjjberrics  and  a  little  water ;  sweeten  to 
taste.  Add  the  juice  of  lemon ;  strain  the  mixture  through  a 
fine  sieve  into  a  frcezei',  and  freeze. 


JKLLY   FOR   MEAT   RECIPES.  1-'^' 


JB3L.Xuir  FOR  MBAT. 


JELLY  FOR  MEAT. 

Apple  jelly  can  be  colored  red  with  liquid  cocbiueal. 

WHITE  PIPPIN  APPLE  JELLY. 

Prepare  the  apples,  by  peeling  and  coring,  then  drop  into 
cold  "water.  Have  a  large  flat  tin  pan  on  the  stove  with  one 
quart  of  boiling  water  ;  slice  the  apples  quite  thin,  and  drop  in 
to  the  boiling  Avater.  Cook  until  tender;  then  strain  without 
pressing  through  a  colander,  afterward  through  a  flannel  bag. 
Allow  two  pints  of  sugar  to  three  pints  of  juice.  Boil  fifteen 
minutes  quite  rapidly. — 3Irs.  Nortlicutt. 

CURRANT  JELLY. 

Gather  the  currants  when  just  ripe.  Pick  them  carefully 
from  the  stem  ;  press  them  thoroughly  with  the  hands  and  strain 
(without  pressing)  through  a  flannel  bag.  One  pound  of  sugar 
to  one  pint  of  juice.  Put  the  juice  into  the  kettle,  and  let  it 
almost  come  to  a  boil :  skim  several  times  and  then  put  in  tlie 
sugar.  Boil  rapidly  a  few  minutes.  This  makes  the  fairest 
jelly,  but  the  quantity  is  not  so  great  as  when  the  currants  are 
heated  before  straining. — ^J)•s.   Martin. 

CRAB  APPLE  JELLY, 

Put  in  to  a  kettle  and  cover  them  with  water;  boil  until  they 
crack  open  ;  strain  thnugh  a  flannel  bag.  To  each  pint  of  juice, 
one  pound  of  sugar  ;  boil  hard  fifteen  minutes ;  skim  well. 
When  done,  put  into  glasses  before  it  cools. — Mrs.  Alice  Garrett. 


134  JELLY   FOR  MEAT   RECIPES. 

RASPBERRY  JELLY. 

Take  equal  quantities  of  raspberries  aud  currants,  one  pound 
of  sugar  to  one  pint  of  juice.  Make  according  to  tlie  recipes 
already  given.     Blackberry  jelly  can  be  made  in  same  way. 

GREEN  GRAPE  JELLY. 

Pick  the  grapes  from  the  stems,  and  put  into  a  tin  bucket 
that  will  hold  about  two  quarts  ;  add  a  pint  of  cold  water. 
Place  this  bucket  in  a  vessel  of  boiling  water,  and  leave  till  the 
fruit  is  thoroughly  scalded.  Press  very  gently  through  a  flan- 
nel jelly  bag.  To  one  pint  of  juice,  add  one  pound  of  white 
sugar  ;  boil  ten  minutes  ;  boil  a  pint  at  a  time,  and  use  a  porce- 
lain-lined kettle.  This  will  be  light  green  or  yellow.  By  add- 
ing a  handful  of  ripe  fruit,  it  will  make  a  delicate  pink. 


CONFECTIONERY    RECIPES.  135 


COHFBCTIOH]BRir 


COCOANUT   DROPS. 

One  pound  of  grated  cocoanut,  one  half  jiound  of  white 
powdered  sugar,  whites  of  six  eggs  beaten  to  a  stiff  froth.  Drop 
on  buttered  pans  and  bake. 

WHITE   CREAM    CANDY. 

Put  eight  pounds  fine  white  sugar  into  a  pan,  and  add  one  tea- 
spoonful  of  cream  of  tartar ;  pour  over  enough  water  to  dissolve 
it.  Melt  in  water  a  little  Prussian  blue,  to  color  the  sugar  blue- 
white  ;  pour  into  the  above  and  boil  till  done.  Then  pour  it  on 
a  marble-top  stand  that  has  been  Avell  oiled  ;  turn  the  edges 
over  into  the  middle,  and  form  into  the  shape  of  a  ball;  fasten 
it  to  a  hook  driven  into  the  wall;  pull  candy  toward  you, 
throwing  it  on  the  hook  each  time ;  continue  until  perfectly 
Avhite  ;  then  pull  out  into  a  long  roll,  and  cut  into  sticks  the 
required  length.     Flavor  with  vanilla. — Pliilip  Nippert. 

CHOCOLATE  CARAMELS. 

One  half  pound  Baker's  chocolate  grated,  one  half  pound 
butter,  one  half  pint  milk,  three  pounds  brown  sugar,  one  half 
bottle  of  vanilla.  Stir  the  ingredients  well,  and  cook  for  thirty 
minutes,  stirring  all  the  time ;  add  the  vanilla  a  few  minutes 
before  taking  off  the  fire. — 3Iiss  Hanson. 

CHOCOLATE   CARAMELS. 

One  coifee-cupful  rich  cream,  one  cofi'ee-cupful  brown  sugar, 


136  CONFECTIONERY    RECIPES. 

one  of  molasses,  a  j^iece  of  butter  the  size  of  a  hen  egg.  Boil 
all  twenty  minutes ;  then  add  seven  even  table-spoonfuls  grated 
chocolate  and  boil  until  done.  Pour  into  a  buttered  dish,  and 
as  soon  as  of  the  right  consistency,  cut  or  mark  into  squares. — 
Mrs.  W.  Jones. 

CREAM   CANDY. 
Three  pounds  granulated  sugar,  one  pint  cream,  one  half  pint 
water,   two  table-spoonfuls  cider  vinegar,  one  table-spoonful  of 
butter.     Boil  very  quickly;  Avhen  just  done  and  ready  to  pour 
out,  put  in  one  tea-spoonful  of  vanilla. — 3Irs.  Georgia  Keller. 

CANDY. 

Four  pounds  sugar,  water  to  dissolve,  one  tea-cupful  of  vine- 
gar, one  large  tea-spoonful  of  salt.  Boil  all  together  fifteen  min- 
utes ;  add  two  tea-cupfuls  of  cream,  one  eighth  of  a  pound  of 
butter;  flavor  with  vaniiUi. — 3Irs.  James  Hughes. 

COCOANUT   DROPS. 

One  cocoanut  grated  ;  tlie  whites  of  four  eggs  beaten  to  a 
stilF  froth,  one  half  pound  sifted  white  sugar  ;  flavor  with  rose- 
water  or  lemon  ;  mix  welh  Have  ready  writing  jjaper,  well 
greased,  with  which  to  cover  the  bottom  of  baking-jjan  ;  drop 
the  mixture  in,  in  small  heaps,  an  inch  a  part.  Bake  in  a  quick 
oven.  When  beginning  to  turn  yellow,  remove  from  the  fire. 
— 3Jiss  Ella  Mitchell. 

COCOANUT    PVIERINGUE. 

One  pound  powdered  sugar,  the  whites  of  nine  eggs  beaten  to 
a  stiff  froth.  The  sugar  should  be- worked  in  slowly,  with  a 
wooden  spoon.  Have  ready  a  pan  well  greased  and  floured. 
Drop  a.  table-spoonful  and  sprinkle  well  with  grated  cocoanut. 
Bake  in  a  slow  oven,  until  a  nice  brown. — il/iss  Fannie  Shrop' 
shire. 

MERINGUES. 

Beat  the  whites  of  ten  eggs  to  a  stiff  froth  ;  add  slowly  ten 
table-spoonfuls  of  granulated  sugar,  finely  powdered  ;  when  well 


CONFECTIONERY    RECIPES,  137 

beaten  togetlici-,  and  quite  stiff,  drop  in  the  form  of  an  eixg  on 
to  paper  well  buttered  ;  lay  the  paper  on  a  tin  pan  in  a  warm 
oven ;  when  a  light  brown,  take  out,  and  remove  with  a  spoon  all 
that  which  is  not  baked  ;  tliis  must  be  done  carefully.  Fill 
with  whipped  cream  already  sweetened  and  flavored  ;  lay  two 
together. — Mrs.  J.  A.  HoweHon. 

SIDE  DISH  OF  ORANGES. 

Peel  oranges  nicely,  and  put  them  in  melted  isinglass  ;  then 
roll  them  in  sugar. 

CHOCOLATE  EGG  KISSES. 

One  pound  of  powdered  sugar,  whites  of  six  eggs,  two  ounces 
grated  chocolate  ;  mix  the  chocolate  very  gently  and  as  quickly 
as  possible,  otherwise  it  will  cause  the  mixture  to  become  too 
liquid,  if  worked  too  much.  Bake  in  a  cool  oven,  in  buttered 
pans,  until  solid. — C  E.  F.  Hegman. 

MERINGUE. 

Whites  of  six  eggs,  one  pound  of  powdered  sugar,  vanilla  to 
taste.  Beat  the  wliites  to  a  stiff  froth  and  gently  mix  the  sugar 
in  ;  add  the  vanilla  to  eggs  ;  bake  in  a  cool  oven,  in  buttered 
pans. — C.  E.  F.  Hegman. 

MIRLETONS  AUX-AMANDES. 

One  fourth  of  a  pound  of  macaroons,  two  ounces  almonds,  a 
half  pound  sugar,  quarter  pound  butter,  whites  of  five  eggs 
beaten  to  a  stiff  froth,  and  a  little  vanilla.  Line  small  patty- 
moulds  with  a  thin  layer  of  puff  paste  ;  mash  the  macaroons  and 
almonds ;  mix  with  the  other  ingredients.  Bake  in  a  hot  oven. 
Serve  hot  or  cold. — C  E.  F.  Hegman. 

FRANGIPANE  A  LA  CONCURS. 

One  quart  of  milk,  a  half  pint  of  good  brandy,  one  and  a  half 
pounds  sugar,  one  quarter  pound  corn  starch,  eighteen  eggs, 
a  half  pound  of  butter,  two  lemons.  Line  an  earthen  dish  with 
puff  paste  ;    boil  the  milk ;    mix  in  a   dish  the  eggs,   sugar, 


138  CONFECTIONERY   RECIPES. 

corn  starch,  the  juice  a.nd  raid  of  the  lemons,  and  the  butter, 
heated.  When  the  milk  boils  up,  mix  all  and  stir  in  briskly, 
until  it  thickens.  Take  off  the  fire,  and  stir  in  the  brandy ;  let 
it  cool,  and  then  pour  into  the  paste.  Bake  in  a  hot  oven  ; 
serve  hot,  with  wine  or  brandy  sauce. — C.  Ilegman. 

TARTLETTES  MARIN. 

Make  a  round  bottom  from  confectioner's  paste  ;  bake  half 
done  in  a  moderate  oven ;  then  take  out  and  spread  with  crab 
apple  jelly ;  cover  with  meringue-;  grate  chocolate  over,  and 
then  strew  on  grated  almonds ;  dust  the  whole  with  powdered 
sugar ;  set  in  a  moderate  oven  to  brown  slightly. — C.  E.  F. 
Hegman. 

MERINGUE  TARTS. 

Make  a  small  bottom  of  confectioner's  paste  ;  bake  in  a  mod- 
erate oven  half  done  ;  then  spread  a  meringue  over  it  with  cur- 
rant jelly  in  the  center;  brown  slightly. — C.  E.  F.  licgmaii. 

MERINGUE  PIE. 

Place  a  thin  layer  of  puff  paste  in  the  pie-pan,  and  bake 
well;  fill  with  quince  marmalade;  put  a  meringue  over  and 
brown  slightly. —  C.  E.  F.  Ilegman. 

LEMON  MERINGUE  PIE. 

Place  a  thin  layer  of  puff  paste  in  the  pie-pan,  and  bake  ^\ell; 
then  fill  with  lemon  cream,  made  thus:  one  quart  milk,  a  half 
jiound  of  sugar,  quarter  pound  corn  starch,  six  eggs,  four  lem- 
ons. Grate  the  lemons  ;  mix  the  juice  with  the  sugar,  corn 
starch  and  eggs  ;  put  the  milk  on  the  fire  ;  while  boiling  add 
the  above  ingredients  ;  stir  constantly  and  very  rapidly  until 
thick. — C.  E.  F.  Hegman, 

WHITE  TAFFY  CANDY. 

Six  pounds  of  white  sugar,  one  half  pound  butter,  one  tea- 
spoonful  cream  of  tartar  ;  boil  until  it  cracks  ;  jiuU  till  light  and 
Avhite.     Flavor  with  vanilla. — FhUip  NifpcH. 


CONFECTIONERY    RECIPES.  139 

BROWN  TAFFY. 

Six  pounds  New  Orleans  sugar,  water  sufficient  to  dissolve, 
half  pound  of  butter;  boil  until  it  cracks ;  when  almost  done 
stir  constantly,  to  prevent  burning.  When  done,  pour  on  mar- 
ble and  pull  till  a  light  brown  color ;  arrange  in  broad  strips  on 
the  table.  When  cold,  break  into  pieces.  Flavor  with  lemon 
oil. 

ALMOND  CANDY. 

Take  any  quantity  of  sugar,  and  boil  until  it  cracks,  using  a 
little  cream  of  tartar  to  prevent  graining.  Batter  a  marble 
slab,  and  place  on  it  four  pieces  of  iron  or  small  bars,  to  prevent 
the  sngar  from  running  off  the  stone.  Pour  on  the  candy  ; 
sprinkle  with  almonds  ;  cover  the  almonds  again,  etc.,  etc., 
making  it  as  thick  as  you  wish.  When  nearly  cold,  cut  into  long 
narrow  strips. 

BURNT  ALMONDS. 

Sift  all  the  dust  from  one  pound  of  almonds,  add  one  pound 
of  sugar,  and  place  on  the  fire  to  boil  until  it  cracks  ;  take  off  and 
stir  with  a  spatula,  that  the  sugar  may  grain  and  become  hard 
and  dry  ;  then  put  all  into  a  coarse  wire  sieve  and  sift  off  all  tlie 
loose  sugar  ;  also,  separate  those  which  stick  together  ;  put  the 
almonds  into  the  kettle  and  return  to  the  fire,  stirring  until  brown ; 
then  take  off";  boil  again  the  grained  sugar,  till  it  cracks,  then 
put  in  the  almonds  and  stir  with  the  spatula  as  before.  Sift  and 
separate  a  second  time.  Give  them  a  third  coat  if  you  choose. 
Whilst  boiling,  use  prepared  cochineal  to  color  the  sugar. 

EGG  KISSES. 

The  whites  of  ten  eggs,  beaten  to  a  stiff"  broth ;  one  and  a 
half  pounds  powdered  sugar,  gradually  whipped  into  the  eggs  ; 
flavor  to  taste.  Grease  a  pan  slightly,  and  put  a  table-spoon- 
fid  of  the  mixture  in  places  over  it ;  sift  a  little  sugar  on  toj), 
and  brown  in  a  slow  oven. 


140  BEVERAGES. 


BBV3BRAGBS. 


CHAMPAGNE  PUNCH. 

One  bottle  champagne,  one  half  tumblerful  of  sugar,  one 
wine-glassful  of  rum,  and  one  half  dozen  lemons. — Col.  W.  E. 
Simins. 

WHISKY  PUNCH. 

One  gallon  of  Avhisky,  six  tumblerfuls  of  sugar  and  one  half 
dozen  lemons, 

CATAWBA  PUNCH. 

Five  bottles  of  wine,  one  wine-glassful  of  brandy,  one  tumbler- 
ful of  sugar,  and  one  half  dozen  lemons. — Col.  W.  E.  Simms. 

SUPERIOR  CATAWBA  WINE. 

Cut  the  grapes  and  take  off  all  that  are  imperfect  or  green. 
Mash  them  in  a  tub  with  a  small  mallet,  having  a  leather  tacked 
loosely  over  the  end,  stuffed  with  hay,  to  prevent  mashing  the 
seed.*  Let  stand  all  night  and  press  the  juice  into  open  vessels ; 
let  it  stand  until  the  scum  rises,  breaking  in  cracks,  showing  a  little 
white  foam.  Skim  it  off.  Have  the  cask  fumigated  with 
brimstone  ;  pour  in  the  wine,  adding  two  pounds  sugar  to  one  gal- 
lon of  juice.  Put  the  bung  in  very  loosely  and  let  stand  three 
weeks ;  then  tighten  and  let  remain  till  February,  Drain  off 
very  gently,  bottle,  cork  and  seal;  keep  in  a  cool  place. — 
Mrs.  Col.  Simms. 


BEVERAGES.  141 

CURRANT  WINE. 

To  one  gallon  of  currant  juice,  aJd  two  gallons  of  water  and 
three  pound.-?  of  sugar. 

BLACKBERRY  WINE. 

Three  quarts  of  juice,  one  quart  of  water,  three  pounds  of 
sugar;  to  be  placed  in  large  stone  jars,  nearly  full,  then  covered 
Avith  a  muslin  cloth  f  let  remain  till  fermentation  ceases.  It  is 
then  to  be  bottled,  care  being  taken  to  disturb  the  fluid  as  little 
as  possible. — Mrs.  Martin. 

STRAWBERRY  WINE. 

Three  pounds  of  sugar,  one  gallon  of  juice.  Strain  through 
a  flannel  and  put  away  in  a  jug.  Cover  with  thin  muslin  and 
let  stand  until  spring. — Mrs.  Brutm  Clay. 

GOOSEBERRY  WINE. 

Gather  the  berries  when  ripe  ;  mash  them  well  and  let  stand  from 
three  to  four  days  ;  then  strain,  and  to  nine  pints  of  juice  add 
four  pints  of  rain  water  ;  to  this  quantity  put  four  pounds  brown 
sugar ;  let  stand  from  five  to  six  weeks.  Then  strain  and  bottle. 
— Mrs.  Dudley. 

BLACKBERRY  WINE. 

Crush  the  ben-ies  thoroughly ;  to  each  gallon  of  berries  add 
one  lialf  gallon  rain  water,  let  stand  undisturbed  twenty-four 
hours  ;  then  strain  off.  To  each  gallon  of  juice  add  two  pounds 
of  sugar  (white  sugar).  Put  into  a  keg  and  let  it  stand  till  it 
ceases  to  hiss,  then  cork  tightly.  Let  it  stand  four  or  six  months, 
then  draw  off";  wash  the  keg  and  return.  Let  it  stand  six  or 
twelve  months. — Mrs.  Volney  Iliggins. 

GRAPE  WINE. 
When  grapes  are  ripe,  grind  and  press  them  ;  put  the  juice 
in  a  barrel  ;  to  a  barrel  of  juice,  add  forty  pounds  of  white 
sugar.  Place  the  barrel  in  a  cool  cellar ;  tack  a  cloth  over  the 
bung  hole.  After  it  has  ceased  to  ferment,  bung  it  tightly,  let 
it  stand  till  next  spring,  when  it  is  ready  to  bottle — 3Irs.  Bedford. 


142  BEVERAGES. 


RASPBERRY  VINEGAR. 

Two  quarts  of  juice,  two  quarts  of  water,  three  pounds  of 
loaf  sugar ;  let  it  stand  in  an  open  bucket  more  than  a  week, 
skim  and  put  it  in  a  jug ;  tie  a  thin  cloth  over  it,  and  let  it  stand 
two  months. — IJiss  Kate  Spears. 

BLACKBERRY  CORDIAL. 

To  every  quart  of  juice  add  one  half  pound  of  sugar  ;  boil 
and  Fkim  well.  "When  cool,  add  one  quart  of  whisky  to  every 
gallon  of  juice  and  sugar.  Add  spices  of  all  kinds  whilst  boil- 
ing.— Miss  E.  Ifitchell. 

BLACKBERRY    CORDIAL. 

One  quart  of  juice,  one  pound  of  sugar  ;  race  ginger,  mace, 
allspice,  cloves,  cinnamon,  to  taste ;  boil  and  strain  through  a 
sieve  ;   when  cold,  to  every  gallon  of  juice  add  a  quart  of  brandy. 

STRAWBERRY   ACID. 

Put  twelve  pounds  of  fruit  into  a  jar,  and  cover  with  two 
quarts  water  acidulated  with  five  ounces  of  tartaric  acid ;  let  it 
stand  forty-eight  hours  ;  then  strain,  and  to  each  pint  of  clear 
juice  add  one  and  a  half  pints  of  powdered  sugar ;  stir  until 
dissolved  ;  bottle  and  cork  tightly.  The  wholeto  be  a  cold  pro- 
cess.— Miss  Kate  SiJears. 

EGG    NOG. 

Six  eggs,  beaten  separately ;  one  pound  of  sugar,  two  pints 
of  rich  cream,  one  pint  of  whisk}',  one  half  pint  of  Jamaica 
rum ;  beat  the  yelks  well ;  mix  sugar  and  whisky  together ; 
whip  the  cream  ;  add  whites  of  eggs,  and  cream  last.  Kcserve 
a  little  whisky  and  cream  for  next  morning.  It  is  best  made 
over  night. — 3Irs.  JonaOian  Owen. 

EGG    NOG. 

Beat  the  yellows  of  two  dozen  eggs  very  light,  stir  in  as  much 
white  sugar  as  they  dissolve,  pour  in  two  glasses  brandy  gradu- 
ally, to  cook  the  eggs  ;  two  glasses  old  whisky,  one  of  peach 
brandy,  two  nutmegs,  three  quarts  rich  milk  ;  beat  whites  to  a 
froth  and  stir  in  last. 


BEVEEAGES.  143 


PORTER  SODA. 

Dissolve  six  pounds  of  sugar  in  a  quart  of  water,  add  a  bottle 
of  porter  ;  let  it  simmer  slowly  ;  dissolve  four  ounces  of  tartaric 
acid  in  a  tumblerful  of  water,  stir  it  in  just  before  the  syrup  is 
taken  off  the  fire. 

CURRANT    SHRUB. 

The  currants  should  be  very  ripe ;  squeeze  them ;  to  each 
quart  one  pound  sugar ;  put  the  currants  into  a  kettle,  boil  ten- 
minutes,  skimming  well ;  when  cold,  allow  one  gill  of  brandy  to 
each  quart  of  juice.  Bottle  and  set  away,  sealing  the  corks. 
It  improves  by  keeping. — 3Irs.  Henry  Buckncr. 

CREAM    NECTAR. 

Six  pounds  of  refined  sugar,  four  ounces  of  tartaric  acid,  two 
quarts  of  water ;  when  warm,  add  the  whites  of  four  eggs, 
beaten  to  a  stiff  fi'oth  ;  be  careful  not  to  let  it  come  to  a  boil. 
When  cold,  strain,  and  add  one  table-spoonful  of  lemon  acid. 

Directions  for  Use. — Two  table-spoonfuls  of  the  above  syrup 
to  a  glass  filled  two  thirds  full  of  water ;  add  a  small  quantity 
of  carbonate  of  soda ;  stir  until  it  eflTervesces.  This  makes  a 
delicious  summer  drink. — Miss  Kate  S2)ears. 

BLACKBERRY  VINEGAR. 

One  gallon  of  fresh  berries,  washed  and  picked ;  pour  over 
them  a  half  gallon  of  good  cider  vinegar ;  let  stand  twenty-four 
hours  ;  then  strain.  To  each  pint  of  juice  add  three  fourths  of 
a  pound  of  sugar ;  boil  half  an  hour,  and  skim  carefully.  When 
cold,  bottle,  and  cork  lightly.  When  used,  pour  the  depth  of  an 
inch  in  the  glass ;  fill  with  water,  pounded  ice,  and  season  with 
nutmeg.     This  is  a  temperance  drink. — 3£rs.  E.  McCarney. 

BEER. 

Two  quarts  of  wheat  bran,  tAvo  and  a  half  gallons  of  water, 
a  few  hops,  one  pint  of  molasses,  and  one  pint  of  yeast. — Miss 
Kate  Spears. 


144  BEVERAGES. 

TO  KEEP  CIDER  SWEET. 

When  fermentation  begins,  draw  the  cider  off,  and  rinse  the 
barrel ;  strain  through  a  flannel  cloth  and  return.  Put  into  one 
pint  of  alcohol,  one  fourth  ounce  of  oil  of  sassafras  and  one  fourth 
of  an  ounce  of  wintergreen.  Shake  well  and  put  in  the  cider. 
— Mrs.  Davis. 

CHAMPAGNE  CIDER. 

•  Let  the  cider  from  good,  sound  apples  ferment  until  palatable  ; 
then  draw  off  into  a  clean  barrel,  and  add  quarter  of  an  ounce  of 
sulphate  of  lime  to  every  gallon  of  cider.  Mix  the  sulphate  in 
a  bucket  of  cider,  return  to  the  barrel  and  shake  well.  Let 
stand  until  clear,  when  it  is  fit  for  use. — 31rs.  Davis. 

APPLE  WINE. 

Take  cider,  fresh  from  the  press,  and  to  each  gallon  add  two 
pounds  of  good  brown  sugar ;  after  dissolving  the  sugar,  strain 
it  and  put  in  a  new  cask  (one  that  had  held  brandy  or  whisky 
should  not  be  used)  ;  tack  a  piece  of  muslin  or  perforated  tin 
over  the  bung,  and  let  it  thus  stand  for  one  week.  After  this, 
put  in  the  cork  lightly  and  let  it  remain  thus  two  weeks  longer, 
then  fasten  it  tightly,  to  exclude  the  air.  The  vessel  should  not 
be  filled — at  least  one  eighth  of  the  space  should  be  left.  It  is 
not  fit  for  use  under  two  or  three  months  ;  then  it  should  be 
drawn  off,  bottled,  and  sealed.  This  recipe  makes  wine  equal  to 
catawba. — Bev.  D.  P.  Young. 

BRANDY  PEACHES. 

To  twelve  pounds  of  peaches  add  six  pounds  of  sugar ;  sprin- 
kle it  over  the  fruit ;  let  remain  six  hours,  then  boil  Avith  the 
sugar  until  the  fruit  is  tender  ;  put  in  one  ounce  of  peach  ker- 
nels ;  boil  with  the  fruit;  when  cold,  put  in  peach  brandy. — 
Mrs.  Dudley. 

CURRANT  WINE. 

One  quart  of  currant  juice,  two  quarts  of  water;  add  to  each 
gallon  of  this  mixture  three  pounds  of  nice,  dry,  brown  sugar. 


BEVERAGES.  1 45 


Pour  water  over  the  skins  and  seeds  tliat  liave  been  squeezed  ; 
strain  this  ;  measure,  and  add  to  the  currant  juice.  Do  not  fill 
the  barrel.  Leave  the  bung  out  until  the  wine  has  ceased  fer- 
menting ;  cover  the  hole  with  a  piece  of  net,  to  keep  out  flies. — 
3Irs.  J.  HoiveHon. 

BRANDY  PEACHES. 
Take  fine,  lai-ge  freestone  peaches,  quite  ripe;  put  them  into  a 
pan  containing  a  weak  solution  of  saleratus  and  water  ;  let  them 
lie  in  it  until  upon  trial  the  fuzz  can  be  easily  rubbed  off  with  a 
coarse  towel.  To  each  pound  of  peaches  allow  a  pound  of  loaf 
sugar  ;  have  ready  large  glass  jars  with  tight-fitting  covers,  in 
which  place  a  layer  of  peaches,  having  first  a  layer  of  sugar  in 
the  bottom  of  each  jar,  and  so  on,  alternately,  until  the  jar  is 
nearly  full,  the  upper  layer  being  of  sugar  ;  then  pour  in  the 
best  white  brandy  until  the  jars  are  filled  ;  cover  them  closely, 
and  set  in  a  flat-bottomed  kettle  of  cold  water  (the  water  must 
be  a  little  below  the  top  of  the  jars)  ;  place  the  kettle  on  the  fire, 
the  jars  remaining  until  the  peaches  boil ;  then  set  away  j  cover 
closely. — 3Irs .  Mc  Carney. 

PINE-APPLE  SYRUP. 

One  quart  of  syrup,  boil  until  it  balls  ;  add  to  this  one  pint 
pine-apple  juice  ;  let  it  boil ;  remove  the  scum  and  bottle. 

RASPBERRY  SYRUP. 

One  quart  syrup,  one  pint  juice  ;  j^repare  as  the  above  recipe. 
StraAvberry  syrup  can  be  made  in  the  same  manner,  taking  care 
to  strain  through  a  flannel  bag,  to  remove  sediment  and  seed. 

ORANGE  AND  LEMON  SYRUP. 

One  pint  juice,  two  pounds  sugar  ;  grate  off  the  rind  and 
mix  with  the  juice  ;  boil  and  strain  through  a  flannel  bag  ;  bot- 
tle when  cool. 

ESSENCE  OF  LEMON. 

Pare  or  grate  the  rinds ;  put  them  into  a  bottle,  and  cover 
with  alcohol ;  cork  tightly,  and  in  fourteen  days  it  will  be  ready 
for  use.     Orange  essence  made  in  same  way. 


14G  BEVERAGES. 

TEA. 

One  heaping  tea-spoonful  of  green  tea  is  sufficient  for  two 
cups.  The  water  for  making  it  should  be  boiled  quickly.  The 
tea-pot  should  be  scalded  well  with  the  boiling  water,  and  a  cup- 
ful of  the  water  poured  upon  the  tea,  and  set  near  the  fire  to 
draw.  In  five  or  ten  minutes,  pour  on  another  cupful  of  water. 
This  tea  will  be  very  strong ;  persons  liking  it  weaker  can  easily 
add  more  boiling  water.  Black  tea  should  be  boiled,  and  more 
of  it  used  than  in  the  case  of  green  tea,  which  should  never  be 
allowed  to  boil.  A  mixture  of  black  and  green  tea  is  most 
pleasant  to  the  taste. 

TO  MAKE  GOOD  TEA. 
First  procure  a  good  article  of  tea.  Be  sure  the  water  is  boil- 
ing ;  heat  the  tea-pot  by  rinsing  it  out  with  boiling  water ;  put 
the  tea  in  the  pot  and  pour  on  all  the  boiling  water  at  one  time  ; 
steep  over  boiling  water  or  on  a  warm  stove,  but  avoid  boiling 
the  infusion.  All  teas  are  impaired  by  boiling.  The  weight  of 
a  silver  dime  will  make  three  cups  of  tea.  as  strong  as  should  be 
used  ;  if  made  too  strong  the  flavor  will  be  obscured.  Always 
use  a  china  or  stone  tea-pot.  Tannin,  always  present  in  the  tea, 
readily  combines  with  metals,  hence  metallic  tea- pots  neutralize 
the  flavor  of  tea.  Connoisseurs  usually  prefer  black  tea,  and 
take  it  without  milk,  but  mollified  Avith  loaf  sugar ;  no  other 
should  be  used  in  tea. — The  Great  Atlantic  and  Pacific  Tea  Co 

CHOCOLATE. 

Allow  a  heaping  table-spoonful  of  grated  or  pulverized  choco- 
late (made  into  a  paste  with  a  little  water)  to  one  pint  fresh 
milk ;  let  it  come  to  a  boil,  and  sweeten  to  taste.  It  is  some- 
times flavored  with  cinnamon  or  nutmeg. — Mrs.  Ingles. 

BOILED  COFFEE. 

Two  heaping  table-spoonfuls  of  ground  coffee,  one  pint  of 
boiling  water ;  first  mix  the  coffee  with  the  white  of  an  egg 
and  a  little  cold  water;    then  pour  on  boiling  water  and  boil 


BEVERAGES.  1 47 


fifteen  miimtes.     This  quantity  will  make  two  cupfuls  of  coffee. 
— Mrs.  Martin. 

GOOD  COFFEE. 

One  coffee-cupful  of  ground  coffee,  one  egg  (yellow  and 
white),  beat  well;  mix  with  pint  of  cold  water,  and  pour  into 
the  boiler ;  pour  in  two  quarts  of  boiling  water  ;  let  all  boil 
fifteen  minutes ;  then  set  the  boiler  off  and  pour  in  a  tea-cupful 
of  cold  water. — 3Irs.  Northcvit. 

DRIPPED  COFFEE. 

Scald  the  dripper  with  boiling  water.  Put  three  ounces  of 
coffee  into  the  upper  division,  and  pour  upon  it,  at  intervals,  a 
little  boiling  water  at  a  time,  until  one  quart  has  been  used, 
placing  the  dripper  where  the  coffee  will  be  kept  perfectly  hot, 
without  boiling.  If  the  holes  of  the  jDercolator  are  so  large  as 
to  allow  the  water  to  drip  through  very  quickly,  it  will  be  ne- 
cessary to  pour  it  through  a  second  time.  It  should  be  used 
with  boiling  milk,  at  table,  and  is  usually  strong  enough,  when 
the  cup  is  filled  one  half  or  two  thirds  with  boiling  milk. 


148  PRESERVES. 


FRBSBRVBS. 


SWEETMEATS. 

Cut  and  scrape  the  melons,  lay  them  in  salt  and  water  twen- 
ty-four hours,  then  soak  them  in  fresh  water  for  one  day;  jiut 
them  to  green  in  a  brass  kettle,  a  layer  of  melon,  between  cab- 
bage or  grape  leaves,  sprinkled  with  powdered  alum.  When 
they  are  sufficiently  green,  lay  them  in  fresh  water  for  twenty- 
four  hours  more,  then  make  a  weak  syrup  and  boil  them,  letting 
them  stand  in  it  two  or  three  days ;  then  make  a  fresh  syrup,  al- 
lowing two  pounds  of  sugar  to  every  pound  of  melon  ;  season 
with  ginger. — Miss  Spears. 

TO  PRESERVE  PEACHES. 

To  one  pound  of  fruit  allow  one  pound  of  sugar  ;  make  a 
syrup  and  skim  it  well.  When  it  boils,  drop  into  it  the  peaches, 
having  peeled,  seeded  and  cut  them  in  half.  Cook  until  the 
fruit  is  soft,  but  not  longer. — 3Irs.  Jones. 

HONEY. 

Four  pounds  of  white  sugar,  one  pint  of  water,  one  tea-spoon- 
ful of  alum,  one  tea-spoonful  of  alcohol,  and  one  and  one  half 
drops  of  oil  of  roses.  Boil  imtil  all  are  dissolved. — 3Iiss  Kate 
Spears. 

STRAWBERRY  PRESERVES. 

To  seven  pounds  of  fruit  put  nine  pounds  of  sugar  ;  let  them 
stand  over  night  with  the  sugar  on.  Strain  off  the  syrup  next 
morning  and  boil  until  jelly;  then  add  the  fruit  and  boil  till 
done. — Mrs.  Ed.  Taylor. 


PRESERVES.  149 

QUINCE  PRESERVES. 

Parboil  the  fruit  with  the  parings  on,  then  peel  and  core.  Use 
three  pints  of  the  water  they  are  boiled  in  to  tw)  pounds  of  the 
fruit  and  two  pounds  of  sugar. 

STRAWBERRY  PRESERVES. 

To  one  pound  of  fruit  add  three  quarters  of  a  pound  of  sugar  ; 
set  aside  till  a  syrup  is  formed  ;  let  the  syrup  be  drained,  put  to 
boil  and  then  drop  in  the  fruit;  boil  from  seven  to  ten  minutes  ; 
then  take  the  fruit  out,  leaving  the  syrup  to  boil  longer  ;  cork 
and  seal. 

TO  PRESERVE  ORANGE  PEEL. 

Squeeze  the  juice  and  make  a  syrup  of  it,  soak  the  peel  in 
fresh  water,  change  the  water  twice  a  day,  as  long  as  the  water 
is  bitter.  Boil  in  water  till  a  straw  can  penetrate  it,  then  take 
a  pound  of  sugar  to  a  pound  of  peel. 

PEACH  PRESERVES. 

To  fifteen  pounds  of  cling-stone  peaches  take  seven  and  one 
half  pounds  sugar  ;  put  two  or  three  quarts  of  water  in  a  bottle, 
with  one  tea-spoonful  of  pearl-ash;  let  it  dissolve  thoroughly. 
When  the  water  is  hot,  throw  a  few  peaches  in  this  preparation  ; 
let  them  remain  a  few  minutes.  When  taken  out,  with  a  coarse 
towel  wipe  off  the  skins,  and  throw  them  into  cold  Avater.  To 
half  the  sugar,  with  as  little  water  as  possible  to  dissolve  it,  add 
a  layer  of  peaches  and  let  boil  from  twenty  to  thirty  minutes; 
then  take  them  out  and  put  on  a  flat  dish  to  cool ;  gradually 
add  the  rest  of  sugar.  When  all  are  done,  boil  the  syrup  till 
it  becomes  rather  thick ;  add  while  in  the  kettle  one  half  pint 
alcohol,  which  will  cool  and  thicken  it  sufficiently  to  pour  over  the 
peaches,  which  must  be  put  into  jars.  Do  not  cover  till  next 
day. — 3Iiss  Ella  31itchell. 

In  preserving  peaches,  it  is  better  not  to  peel  them.  Leave 
the  seed  in  by  all  means. 


150  PRESERVES. 

TO  CLARIFY  SUGAR  FOR  PRESERVING. 

To  three  pounds  sugar  add  one  and  one  half  pints  of  water, 
and  white  of  one  egg  ;  mix  before  putting  on  the  stove  ;  boil  a 
few  minutes,  skimming  well;  let  stand  ten  minutes,  skim  again ; 
then  strain  it. — 3frs.  Jno.  Bay. 

PEACH   MARMALADE. 

Cut  the  peaches  fine  and  mash  to  a  pulp  (they  should  be  per- 
fectly ripe).  To  one  pound  of  fruit  allow  three  fourths  pound 
of  white  sugar  ;  stir  in  the  sugar  well  and  boil,  skimming  and 
stirring  a  good  deal,  to  keep  it  from  burning. — 3Irs.  Jones. 

TOMATO   PRESERVES. 

Peel  seven  pounds  tomatoes,  add  seven  pounds  sugar,  let  all 
stand  over  night;  drain  off  syrup;  boil,  skimming  well.  Put  in 
tomatoes,  boil  gently  twenty  minutes ;  take  out  fruit  with 
perforated  skimmer.  Spread  on  dishes  ;  boil  syrup  until  it 
thickens,  and  add,  just  at  the  last,  juice  of  three  lemons.  Put 
fruit  in  jars,  and  pour  on  the  hot  syrup,  and  when  cold,  seal  or 
tie  up. 

HOW   TO    MAKE   MAPLE  SYRUP. 

Add  enough  water  to  the  sugar  to  prevent  scorchmg  ;  when 
it  comes  to  a  good  boil,  break  in  an  egg  or  two,  according  to 
the  quantity  of  sugar.  To  one  half  gallon  of  sugar  add  one 
pint  fresh  milk;  skim  well  and  strain  through  flannel. — Mrs. 
Simms. 

WILD   CRAB   PRESERVES. 

Pour  boiling  water  over  the  fruit,  to  remove  the  skin  ;  push 
the  core  out  with  a  quill ;  one  pound  of  fruit  to  one  pound  of 
sugar.     Cook  some  time. 

PEACH   PRESERVES. 

Let  the  peaches  stand  a  few  hours,  with  three  quarters  of  a 
pound  of  sugar  to  one  of  fruit,  if  the  latter  be  sweet  and  good ; 
if  not,  pound  to  pound.     No  water. 


PRESERVES.  151 

STRAWBERRY   PRESERVES. 

Let  tli9  berries  stand  a  short  time  after  washing  and  stewing, 
with  the  sugar  over  them ;  one  pound  and  a  quarter  to  every 
pound  of  fruit.     Boil  until  little  dark. 

RASPBERRY   PRESERVES. 

Raspberries  should  have  one  pound  of  sugar  to  one  pound  of 
fruit.     Cook  well. — Mrs.  J.  H.  Brent. 

CHERRY   PRESERVES. 

One  pound  of  sugar  to  one  of  fruit ;  some  of  the  cherries 
stoned,  but  not  all.  Put  the  sugar  to  them  and  let  them  stand 
before  cooking. — 3Irs.  J.  II.  Brent. 

PLUM   PRESERVES. 

One  pound  of  sugar  to  one  pound  of  fruit ;  make  a  syrup,  and 
put  the  fruit  into  it  when  it  begins  to  boil  thick. 

QUINCE    PRESERVES. 

After  preparing  the  fruit,  boil  it  in  water  until  quite  clear ; 
one  pound  of  sugar  to  one  of  fruit,  adding  just  enough  water  to 
cover  the  fruit.  They  require  some  time  to  cook. — Mrs.  J.  H. 
Brent. 


152  FOOD    FOR   SICK — RECIPES. 


FOOO    FOR    SICK. 


THICKENED    MILK. 

Make  a  powder,  by  beating  the  yelk  of  an  egg,  to  which  a 
pinch  of  salt  has  been  added,  very  light,  and  mix  it  with  sifted 
flour,  until  very  stiff  j  after  which,  rub  between  the  fingers, 
adding  flour  until  perfectly  dry.  Continue  the  rubbing  until 
the  whole  lump  is  reduced  to  a  powder  ;  then  take  as  much 
milk  as  is  desired  (milk  fresh  from  the  cow),  and  put  on  the 
fire  in  a  vessel  in  which  it  will  boil  quickly.  As  soon  as  it  boils 
throw  on  the  surface  a  little  of  the  powder,  and  let  it  remain 
there  a  moment  before  stirring  down ;  continue  this  process 
until  it  seems  thick  enough.  This  is  eaten  with  either 
sugar  or  salt,  and  is  extremely  palatable  and  nourishing. — 3Irs. 
Withrow. 

ARROW-ROOT    WITH    MILK. 

One  dessert-spoonful  of  arrow-root,  stirred  smoothly  into  a 
tea-cupful  of  cold  milk;  have  ready,  one  pint  boiling  milk,  into 
which  pour  the  arrow-root ;  continue  to  stir  five  or  ten  minutes, 
then  take  from  the  fire. — Mrs.  Cunningham. 

CORN-MEAL    GRUEL. 

Three  table-spoonfuls  of  sifted  corn-meal,  moisten  with  a  little 
cold  water  ;  pour  it  in  a  pint  of  boiling  water ;  stir  well ;  cook 
about  ten  miuutes. 


FOOD  FOR   SICK — RECIPES.  153 

TAPIOCA  JELLY. 

Wash  the  tapioca  two  or  three  times ;  soak  it  five  or  six 
hours  ;  let  it  simmer  in  the  same  water  with  bits  of  fresh  lemon 
peel,  until  it  becomes  quite  clear ;  then  put  in  lemon  juice,  wine, 
and  sugar.  Three  table-spoonfuls  of  tapioca  to  one  quart  water. 
— Miss  Bettie  Cooke. 

ARROW  ROOT  JELLY, 

Put  rather  more  than  one  pint  of  water,  sweetened  with  white 
sugar,  over  the  fire  ;  also,  season  with  brandy  and  nutmeg ;  stir 
one  large  spoonful  of  arrow  root  into  a  tea-cupful  of  cold  water  ; 
pour  it  in  when  the  water  boils  ;  stir  well,  and  boil  four  or  five 
minutes. 

SAGO  JELLY. 

Two  table-spoonfuls  sago  to  one  quart  of  water  ;  soak  in  cold 
water  one  hour,  and  wash  thoroughly  ;  let  simmer  with  lemon 
peel  and  a  few  cloves  ;  add  wine  and  sugar  when  nearly  done. 

RICE  JELLY. 

In  preparing  rice,  pour  on  boiling  water,  and,  when  cool,  rub 
it  well  between  the  hands  several  times.  To  a  half  pint  of  rice 
use  one  quart  of  boiling  water ;  continue  to  add  water  until  the 
liquid  looks  like  starch,  and  then  strain.  Cook  rapidly. — Mrs. 
McAboy. 

A  PREPARATION  FOR  THE   SICK. 

The  white  of  one  egg,  three  tea-spoonfuls  of  sugar,  half  a  glass 
of  water,  half  a  tea-cupful  of  cracked  ice,  a  few  drops  of  pepper- 
mint, or  a  sprig  of  fresh  mint.  Throw  the  ingredients  from  one 
tumbler  into  another,  till  the  contents  are  thoroughly  mixed. 

A  NOURISHING  PREPARATION  FOR  INFANTS. 

Half  a  pint  of  boiling  water,  three  table-spoonfuls  of  new 
milk,  one  tea-spoonful  of  arrow  root,  a  pinch  of  gelatine  (dis- 
solved in  a  little  hot  water);  mix  milk,  arrow  root  and  gelatine 


154  FOOD   FOR   SICK — RECIPES, 

together,  and  pour  all  into  the  boiling  water.     Let  it  cook  a  few 
minutes  ;  take  off  and  sweeten  to  taste. 

BLACKBERRY  JELLY  FOR  SICKNESS. 

Two  quarts  blackberry  juice,  one  pound  loaf  sugar,  half  an 
ounce  nutmegs,  half  an  ounce  cloves,  half  an  ounce  cinnamon, 
half  an  ounce  allspice.  Pulverize  the  spices,  if  whole  ;  boil  all 
fifteen  or  twenty  minutes.  When  cold,  add  one  pint  of  brandy. 
— Miss  Ella  Mitchell. 


REMEDIES — RECIPES.  155 


RBMBOIBS 


A  GOOD  SALVE. 

Three  pounds  cleaned  rosin,  quarter  pound  Burgundy  pitch, 
quarter  pound  beeswax.  Melt  slowly,  with  care  ;  then  add  half 
an  ounce  of  red  pepper,  one  ounce  of  camphor,  one  ounce  sweet 
oil,  two  ounces  oil  of  sassafras.  Stir  all  well  together;  pour  all 
into  a  large  tub  of  cold  water,  and  pull  until  white 

TO  CURE  A  FELON. 

As  soon  as  the  part  afflicted  begins  to  swell,  wrap  with  cloth 
thoroughly  saturated  with  lobelia. 

EXCELLENT  BITTERS. 

Half  a  gallon  of  old  whisky,  one  ounce  gum  aloes,  one  ounce 
rhubarb,  half  an  ounce  senna  leaves,  two  drachms  gum  foctida. 
— Mrs.  Ingles. 

A  CURE  FOR  RHEUMATISM. 

Three  ounces  chloroform,  four  ounces  alcohol,  five  ounces 
ether ;  mix  the  chloroform  and  ether  first,  and  in  fifteen  minutes 
add  the  alcohol ;  then  pour  on  a  damp  cloth  and  apply. 

ANTIDOTE   FOR  POISON. 
Mix  a  dessert-spoonful  of  mustard  in  a  glass  of  warm  water, 
and  drink  it  immediately.     Melted  lard  and  sweet  milk  are  also 

antidotes. 

FOR  FLESH  BRUISES, 

Eub  well   with  lard,    and   biud  rather   tightly. 


156  REMEDIES   RECIPES. 


A  VERY  FINE  LIP  SALVE. 

Take  one  tea-cuj^ful  of  fresh  butter  just  from  the  churn,  and 
half  a  pound  of  beeswax  ;  mix  well  and  boil  until  dissolved ; 
strain  and  put  into  something  to  mould  it  in  shape.  This  salve 
cures  the  worst  chapped  hands  and  lips  in  one  night. 

POISON    OAK    CURE. 

Bathe  the  affected  parts,  long  and  well,  in  sulphur  and  cream  ; 
in  half  an  hour  wash  Avell  in  salt  water.  Repeat  twice  a  day. 
Three  or  four  applications  will  cure. — Mrs.  George  Davis. 

BREAST    OINTMENT. 

One  gill  old  whisky,  old  butter  the  size  of  a  w'alnut,  beeswax 
the  size  of  a  j)artridge  egg,  one  tea-spoonful  of  black  pepper ; 
stew  until  the  whisky  evaporates ;  spread  on  a  cloth  and  sprinkle 
black  pepjier  thickly  over  it. 

LEMON    FOR   A   COUGH. 

Roast  a  lemon  very  carefully,  without  burning  it ;  when  hot 
through,  cut  and  squeeze  in  a  cup,  and  sweeten  to  taste. 
When  the  cough  is  troublesome,  take  a  dessert-spoonful.  It 
gives  great  relief. 

A   FINE   RECIPE    FOR    A    COUGH. 

Boil  flaxseed  in  water  until  it  becomes  slimy,  then  strain  and 
sweeten  with  rock  candy,  powdered  as  fine  as  possible  ;  season 
with  the  juice  of  fresh  lemons.  Take  a  wine-glassful  whenever 
the  cough  is  troublesome. 

REMEDY   FOR  SPRAINS. 

Take  the  root  of  the  black  locust  tree  and  wash  well,  then 

scrape  off'  the  skin  and  pound  it  until  it  is  well  mashed  ;  pour 

on  enough  strong  vinegar  to  make  it  the  consistency  of  mush, 

and  apply  with  bandages  to  the   sprained   part.      The   mush 

should  be  kept  damp,  or  be  renewed  at  intervals  of  three  or  four 

hours. 

SCALDS   OR  BURNS. 

If  a  scald  or  burn  is  not  deeper  than  the  outer  skin,  make  an 

ointment  of  sulphur  and  lard,  stiff"  enough  to  spread  on  a  cloth. 

—Dr.  Hall. 


REMEDIES — KECrPES.  157 


POISONOUS    VINES. 

If  poisoned  by  vinos,  make  a  paste  of  sulphur  or  f^unpowder 
and  milk.     Apply  night  and  morning  until  cured. — Dr.  Hall. 

RELIEF    FOR    NEURALGIA. 

Apply  to  the  part  affected  the  oil  of  peppermint;  saturate  a 
piece  of  raw  cotton  with  it,  and  rub  very  gently  till  the  skin 
burns.     It  frequently  relieves  pain  when  everything  else  fails. 

FOR   A   COLD    IN   THE   HEAD. 

Inhale  spirits  of  ammonia  every  few  minutes  until  the  head 
is  clear. 

FOR    EAR-ACHE. 

Saturate  a  piece  of  raAV  cotton  with  arnica,  or  put  a  few  drops 
(warmed  a  little)  into  the  ear.  Sweet  oil  used  in  the  same  way 
is  another  remedy. 

REMEDY   FOR   BRUISES. 

Take  fresh  beef,  pound  quite  thin,  and  bind  it  on  the  bruise. 

LIP   SALVE. 

Take  equal  quantities  of  fresh  butter,  with  no  salt  in  it,  and 
yellow  beeswax ;  melt  and  stir  together. 

EYE   WATER. 

Take  one  eg^,  boil  hard,  cut  open  and  remove  the  yelk;  fill 
one  cavity  with  pulverized  sugar,  the  other  with  pulverized 
alum ;  put  the  two  i)arts  together,  put  the  whole  in  a  cloth  and 
squeeze  out  all  the  juice. — Mrs.  Bruce,  Carlisle. 

REMEDY  FOR  INFLAMED  EYES. 

Take  double-refined  white  sugar,  pound  it  and  sift  through  a 
piece  of  muslin ;  boil  an  egg  hard,  and  cut  in  two  lengthwise, 
taking  out  the  yelk.  Put  these  whites  in  boiling  water ;  dust 
a  very  small  quantity  of  the  sugar  on  the  eye-ball,  and  place 
the  steaming  cup  over  tlie  entire  eye.  Repeat  three  times  a  day. 
— Miss  Florence  ShoH. 


158  REMEDIES — RECIPES. 

SALVE  FOR   BURNS. 

Yelk  of  one  egg  beaten  until  smooth,  piece  of  alum  the  size 
of  a  pea,  pulverized  very  fine,  mixed  with  lard  enough  to  make 
consistent. — Mrs.  J.  H.  Brent. 

AN  EFFICIENT  APERIENT. 

One  pound  of  figs  chopped  fine,  one  pound  strained  hoaey, 
half  pound  senna,  rubbed  fine  and  sifted. 

CURE  FOR  DYSPEPSIA, 

Two  ounces  ladies' slipper  root,  two  ounces  balm  of  Gilead,  one 
ounce  red  percoon,  two  ounces  gum  turpentine  ;  add  three  pints 
fourth  proof  brandy  ;  let  stand  a  few  days  before  using.  Dose, 
one  tea-spoonful  three  times  a  day  before  meals. — G.  Tucker. 


SOAP   RECIPES.  159 


SOAPS, 


POTASH  SOAP. 

To  one  pound  of  potash  and  two  pounds  of  grease  allow  three 
gallons  of  water.  Soak  the  potash  in  the  Avater  twenty-four 
hours,  or  boil  until  dissolved ;  then  add  the  grease,  and  boil  un- 
til it  thickens. — Mrs.  Geo.  Davis. 

SOAP. 

Six  gallons  of  rain  water,  two  and  a  half  pounds  of  bar  soap, 
shaved  fine,  two  pounds  of  sal  soda,  six  ounces  of  borax.  Put 
the  water  on  the  fire  with  the  above  ingredients,  and  bring  it  to 
a  boiling  heat,  when  it  is  ready  for  use, — 3Iiss  Kate  Spears. 

SOAP. 

To  four  gallons  of  soft  water  add  three  pounds  of  soda  ash, 
one  and  one  half  pounds  of  lime ;  boil  one  hour  and  a  half. 
Let  the  liquid  stand  until  it  can  be  poured  off  clear  ;  then  add 
six  pounds  of  grease.  Boil  it  two  hours  and  a  half,  and  let  it 
get  hard  in  the  kettle,  then  cut  out  in  blocks  and  let  dry. — 3Iiss 
Kate  Spears. 

SOFT   SOAP. 

Put  the  ashes  in  barrels,  or  a  hopper,  which  is  better.  Pour 
water  on  every  day  ;  drain  it  off",  and  if  not  strong  enough,  pour 
it  back,  or  boil  down  till  strong.  Put  straw  in  the  barrels  first, 
then  pack  ashes  in  ;  when  the  lye  is  strong  enough  to  strip  a 
feather,  put  in  grease  until  the  lye  ceases  to  absorb  it.  Cook 
until  the  soap  looks  thick. — Mrs.  H.  Brent. 


160  SOAP   RECIPES. 

SODA-ASH  SOAP. 

Ten  pounds  of  soda-ash,  five  pounds  of  new  lime,  sifted  ;  boil 
in  ten  gallons  of  rain  water  for  ten  minutes,  add  twenty-five 
pounds  of  clear  grease  and  boil  two  hours ;  let  stand  until  cold 
and  cut  out. — Mrs.  Geo.  Davis. 


MISCELLANEOUS     RECIPES.  161 


MISCB£j]L.AHBOCfS. 


POLISH  FOR  GRATES,  OR  TO  PAINT  BRICK  HEARTHS. 

Take  two  or  three  spoonfuls  of  lamp  black  and  make  it  into  a 
smooth  paste,  with  spirits  of  turpentine;  then  add  copal 
varnish  until  the  mixture  is  sufficiently  thin  to  apply  with  a 
brush.  This  painting  keeps  very  nice  for  a  long  time,  by  wiping 
it  ofi' frequently  with  weak,  tepid  suds. — Rev.  D.  P.  Young. 

TO  MAKE  SOAP. 

One  and  one  half  pounds  unslacked  lime,  three  pounds  soda 
ash,  seven  gallons  lye  or  rain  water  ;  boil  all  fifteen  or  twenty 
minutes.  Pour  ofi"  the  lye  clear,  add  seven  pounds  of  grease  ; 
boil  two  hours,  or  until  done.   Splendid  soft  soap. — Mrs.  Taylor. 

A  FINE  WASH  FOR  THE  HAIR. 

Dissolve  in  one  quart  of  boiling  Avater,  one  ounce  borax,  one 
half  ounce  of  camphor.  The  ingredients  should  be  finely  pow- 
dered. 

FOR  CLEANSING  LACES. 

Pour  a  little  pure  and  clear  alcohol  in  a  china  bowl,  or  other 
deep, vessel  that  can  be  covered  to  prevent  evajioration,  into  Avhich 
place  the  lace  that  is  to  be  cleaned.  Leave  it  some  time,  until 
tlie  dirt  has  softened  and  settled  at  the  bottom.  Tlien,  with  per- 
fectly clean  fingers,  rub  the  lace  gently  in  the  liquid,  until  the 
stains  shall  have  disappeared.  If  they  can  not  be  removed  in 
this  way,  let  soak  longer.     After  the  rubbing,  squeeze  the  lace 


162  MISCELLANEOUS     RECIPES. 

as  dry  as  possible  and  roll  in  a  clean  towel.  Take  one  piece  at  a 
time  while  damp,  and  pick  it  open  with  the  fingers,  pulling  out 
the  edge  very  carefully  with  the  nails.  If  one  can  take  the 
the  time  to  open  each  little  hole  on  the  edge,  with  a  pin,  it  will 
have  much  the  appearance  of  new  lace.  It  should  be  kept 
damp  while  handling  it.  When  the  meshes  are  all  opened,  lay 
the  lace  between  the  leaves  of  a  book  and  press  till  entirely  dry, 
taking  care  to  fold  in  and  out  among  the  leaves,  so  as  not  to  be 
double  at  any  point.  Sometimes  lace  is  so  much  soiled  as  to  re- 
quire a  gentle  rubbing  in  soap-suds,  before  using  the  alcohol. 
In  such  case,  do  not  rinse  it.  Black  lace  can  be  beautifully 
renovated  by  the  above  process. — il/rs.    WUhrow,  Danville,  Ky. 

WHITEWASH,  CALLED  PARIS  WHITE. 

Sixteen  pounds  of  Paris  white,  one  half  pound  transparent 
glue.  Cover  the  glue  with  cold  water  at  night;  next  morning, 
carefully  heat  it,  without  scorching,  until  the  glue  is  dissolved. 
The  Paris  white  is  stirred  into  hot  water,  until  it  is  the  con- 
sistency of  milk,  and  then  the  dissolved  glue  is  added  to  it. 

ITEMS. 

One  tea-spoonful  of  vinegar  in  a  pint  of  limestone  water,  will 
antagonize  all  its  ill  cfTects  upon  the  bowels  of  those  who  are 
unaccustomed  to  it. — Dr.  Hall. 

As  much  powdered  alum  as  will  rest  on  a  dime,  stirred  in  a 
pail  of  "water,  will  clear  it  in  five  minutes. — Dr.  Hall. 

A  FINE  WASH  FOR  THE  SKIN. 

Put  two  table-spoonfuls  of  ammonia  in  a  basin  of  water. — Dr. 

Hall. 

ITEMS. 

To  keep  oranges,  lemons,  and  apples,  wrap  close  in  paper, 
keep  in  a  dry,  cool  place. — Dr.  Hall. 

Thaw  frozen  fruit  and  vegetables  in  cold  water. — Dr.  Hall. 

Cranberries  covered  with  water,  will  keep  for  mouths  in  a 
ccUar. — Dr.  Hall. 


IVnSCELLANEOUS    RECIPES.  163 

FOR  PACKING   BUTTER. 

Ill  one  gallon  of  -water  boil  two  quarts  of  salt  until  dissolved, 
then  add  one  ounce  of  sugar  and  one  ounce  of  saltpetre. 

FOR  PACKING  BUTTER. 

Work  the  butter  until  entirely  free  from  milk ;  pack  veru 
UgJithj  (in  stone  jars),  in  layers  of  about  three  inches  in  thick- 
ness; cover  the   whole   Avith  two  inches   of  salt. — Mrs.  Frank 

Bedford. 

BRINE  FOR  BUTTER. 

Three  pounds  of  salt,  six  quarts  of  water,  one  pound  of  salt- 
petre, one  pound  and  a  half  of  loaf  sugar.  Mix  all  the  ingre- 
dients and  pour  the  water  on  them  while  boiling ;  let  it  settle 
and  cool;  then  strain  through  a  coarse,  thick  cloth,  to  remove 
impurities.  Wrap  each  roll  of  butter  in  a  separate  cloth,  put 
into  a  jar,  and  pour  over  it  this  brine  when  entirely  cold. — 
Mrs.  A.  Turneij,  Jr. 

BRINE  FOR  BUTTER. 

IMake  brine  strong  enough  to  bear  an  egg ;  add  a  half  pound 
of  sugar  and  two  table -spoonfuls  of  soda  to  each  gallon ;  strain, 
and  pour  it  over  the  butter,  which  must  be  rolled  in  cloth,  and 
kept  under  the  brine. 

AMERICAN  CEMENT. 

One  pound  of  white  glue,  one  pound  of  white  lead,  one  pint 
of  alcohol,  one  pint  of  rain  water.  In  a  tin  dish,  over  the  stove, 
put  the  Avater,  alcohol,  and  glue,  until  the  latter  is  dissolved ; 
then  add  the  lead;  stir  until  it  Ls  the  consistency  of  cream. — 
Mrs.  NoHhcott. 

SETTING  COLORS  WITH  SUGAR  OF  LEAD. 

Dissolve  one  table-spoonful  of  lead  in  tw'o  gallons  of  water ; 
put  the  goods  in  and  let  stand  all  night. 

BLEACHING  WITH  CHLORIDE  OF  LIME. 

Dissolve  one  tea-cupful  of  lime  in  three  gallons  of  water;  let 
stand  till  the  water  becomes  clear;  strain  carefully;  put  the 


164  MISCELLANEOUS     RECIPES. 

goods  to  soak  at  niglit ;  in  the  morning  rub  the  stains  ;  if  they 
are  effaced,  rinse  thoroughly  before  washing.  Where  the  stains 
are  very  deep,  it  may  require  being  soaked  a  longer  time  in  a 
little  sti'onger  mixture. 

TO  CLEAN  BLACK  SILK. 

One  tea-spoonful  ammonia,  one  tea-spoonful  turpentine  in  one 
pint  of  warm  water ;  sponge  the  silk  on  the  right  side,  and 
iron  on  the  wrong. — 3Trs.  Johnson. 

TO  CLEAN  BLACK  SILK. 

Boil  an  old  black  kid  glove  in  a  quart  of  water  until  it  boils 
down  to  one  pint. 

HOW  TO  SET  THE  COLOR  IN  BLUE  OR  GREEN  CALICO. 

One  tea-spoonful  of  turpentine,  one  tea-spoonful  of  hartshorn; 
put  in  the  quantity  of  water  required  to  wash  a  dress. 

WORTH  KNOWING. 

One  pound  green  copperas  dissolved  in  one  quart  of  water 
will  utterly  destroy  all  offensive  odors. 

Ink  stains  should  be  immediately  dipped  in  new,  sweet  milk. 

The  sting  of  insects  can  be  cured  by  using  a  paste  of  soda  and 
water.  A  little  powdered  indigo  mixed  with  water  to  a  paste 
is  also  very  good. 

A  brass  kettle  should  always  be  cleaned  with  a  little  salt  and 
vinegar  before  using  it. 

TO  RENOVATE  CRAPE  VEILS. 

Take  two  towels  and  dampen  them  thoroughly,  spread  one  of 
them  out  and  put  the  veil  on  it,  having  first  folded  it  in  a  square  ; 
then  place  the  other  damp  towel  on  top,  and  roll  all  smoothly ; 
lot  it  remain  about  half  an  hour,  or  until  quite  damp;  then 
take  out  of  the  towel,  and  spread  lengthwise  to  dry. 

TO  CLEAN  CARPETS. 

One  pint  of  alcohol,  one  half  pint  of  ammonia ;  put  enough 
in  a  small  basin  of  water  to  feel  sleek  and  to  smell  of  it.     The 


MISCELLANEOUS    RECIPES.  165 

■water  must  bo  changed  several  times,  as  it  becomes  very  dirty. 
Use  a  scrubbing  brush;  have  a  clean,  dry  towel  to  wipe  off. — 
3Irs.  MoUic  Webb. 

TO  GLAZE  SHIRT  BOSOMS. 

To  every  quart  of  starch  add  a  tea-spoonful  of  salt  and  one 
of  white  soap,  scraped  fine ;  boil  the  starch  (after  adding  hot 
water)  until  as  thick  as  you  wish. — 3Iiss  E.  Mitchell. 

TO  EXTRACT  INK  FROM  COLORED  ARTICLES. 

Drop  tallow  on  the  stains,  and  then  soak  and  rub  the  same 
with  boiling  milk. 

TO  KEEP  EGGS  FOR   WINTER  USE. 

One  pint  of  lime,  one  pint  of  salt,  three  gallons  of  water. 

TO  REMOVE  STAINS  FROM  MARBLE. 

Apply  oxalic  acid  diluted  with  water,  and  rub  well.  If  the 
marble  is  only  slightly  stained,  it  need  not  be  very  strong. 

TO  CLEAN  STAIR  RODS. 

Diji  a  cloth  in  coal  oil,  then  in  flour  of  emery,  and  rub 
well ;  then  rub  off  Avith  another  cloth  or  a  piece  of  i^aper, 

INK. 

Put  two  ounces  extract  of  logwood,  well  pulverized,  into  a  gal- 
lon of  rain  water ;  let  it  come  to  a  boil,  stirring  it  well  all  the  time. 
When  cold,  add  sixty  grains  of  bichromate  of  potash ;  again 
stirring ;  when  cold,  it  is  ready  for  use.  The  vessel  which  it  is 
boiled  in  must  be  entirely  free  from  grease. — Mrs.  Ingles. 

PRESERVING  BUTTER. 

Two  quarts  of  salt,  one  ounce  of  sugar,  one  ounce  saltpetre, 
eighteen  poimds  of  butter ;  work  well  in  a  mass  and  close  it  for 
use.     Let  it  stand  one  month  before  using. — Miss  Kate  Spears. 

TO  PREVENT  CALICOES  FROM  FADING. 

Put  three  gills  of  salt  in  four  quarts  of  boiling  water ;  put 


166         .  MISCELLANEOUS    EECIPES. 

the   dresses  in  while  hot,  and  leave  until  cold  ;  in  this  way  the 
colors  are  rendered  permanent. 

WASHING   CLOTHES. 

Take  one  pound  of  washing  soda,  ten  ounces  of  fresh  lime  to 
pour  over  it,  one  gallon  of  boiling  water ;  stir  Avell ;  when  cold, 
bottle  for  use. 

To  a  large  boiler  of  water,  put  one  and  a  half  pints  of  the 
above,  the  fourth  of  a  bar  of  soap.  Take  the  clothes  out  of  the 
tub,  where  they  have  been  soaking  all  night,  and  put  them  into 
the  boiler.  Pound  them  often.  When  well  boiled,  put  in  more 
clothes ;  then  wash  well,  and  scald  them  in  the  first  rinsing  water ; 
rinse  them  in  this  and  one  other  water.  The  recipe  washes 
calico  beautifully,  but  it  must  not  be  allowed  to  remain  long  in 
the  water. 

A  laundress  gives  the  following  recipe  for  doing  up  collars, 
cufis,  shirt  bosoms,  etc.  :  Four  ounces  of  white  gum  arabic, 
pounded  fine ;  put  into  a  bottle  and  pour  over  it  one  quart  of 
water,  cork  tightly  and  let  stand  all  night.  Pour  it  off  carefully 
the  next  morning  into  another  clean  bottle ;  keep  it  well 
corked.  In  using  this,  stir  to  two  pints  of  fine  starch  two 
table-spoonfuls  of  this  gum  arabic  water.  This  is  very  fine  for 
washing  white  dresses  and  colored  lawns. 

A  NICE  PAINT  FOR  PAVEMENT. 

One  gallon  of  flour  paste,  not  very  thick,  two  pounds  of 
Venetian  red ;  mix  this  thoroughly  and  apply  to  the  pavement 
Avith  a  whitewash  brush. 

SEALING  WAX. 

Two  ounces  gum  shellac,  ten  ounces  resin,  one  ounce  white 
chalk  ;  boil  all  this  slowly  until  dissolved. — 31rs.  A.  Tarney,  Jr. 

TO  FRESHEN  GRENADINE. 

Take  one  table-spoonful  of  powdered  borax  to  one  quart  of 
water,  and  let  it  dissolve.  *  Sponge  the  grenadine  on  the  wrong 
side,  and  press  while  damp. — 3frs.  Avios  Turney,  Jr. 


MISCELLANEOUS  RECIPES.  167 

TO  TAKE  MARKS  OFF  FURNITURE. 

"White  spots  can  be  removed  from  varnished  furniture,  and 
rendered  glossy,  by  applying  alcohol  Avith  a  sponge.  It  has 
nearly,  if  not  quite,  the  effect  of  varnish  and  is  much  cheaper. 

SEALING  WAX. 

Four  ounces  rosin,  one  ounce  bcesAvax,  one  ounce  Spanish 
brown,  one  tea-spoonful  of  j^laster  of  Paris. 

MUCILAGE. 

Dissolve  four  ounces  of  powdered  gum  arable  in  a  pint  of  boil- 
ing water. 

HAIR  OIL. 

Six  ounces  castor  oil,  two  ounces  cantharides,  two  ounces 
alcohol,  one  ounce  bergamot. 

MATTING. 

Wash  matting  in  salt  and  water  to  preserve  it  from  turning 
dark. 

SAPOLIO. 

Sapolio  is  superior  for  cleansing  marble  stands  and  bureau 
tops.  Dip  an  old  tooth-brush  in  hot  water,  and  with  it  make 
a  lather  of  the  sapolio  (which  can  be  purchased  at  any  of  the 
apothecaries).     Rub  hard  and  rinse  in  clean,  cold  water. 

TO  TAKE  OUT  MILDEW. 

Get  the  driest  chloride  of  lime,  and  for  strong  fabrics  dissolve 
four  table-spoonfuls  of  this  in  one  half  pint  of  water.  Let  the  mil- 
dewed article  lie  in  this  solution  fifteen  minutes  ;  take  out  and 
work  gently,  and  put  at  once  in  weak  muriatic  acid  (one  part 
acid  and  four  parts  soft  water)  ;  for  delicate  fabrics  the  solution 
of  lime  should  be  made  weaker — three  or  four  times  the  quantity 
of  water  should  be  put  to  the  lime.  Let  the  article  remain 
in  five  minutes,  and  then  pour  into  the  muriatic  acid. 

A  PRETTY  EXPERIMENT. 

An  acorn  suspended  l)y  a  tlircad,  Avitliin  half  an  inch  of  the 
water  in  a  hyacinth  glass,  will  in  a  few  months  burst  and  throw 


1G8  MISCELLANEOUS   RECIPES. 

out  a  root,  and  shoot  upward  with  straight  and  tapering  stems, 
covered  with  beautiful  green  leaves. 

VIRGINIA  BRUNSWICK  STEW. 

For  a  large  family  three  gallons  of  water,  to  which  add  two 
chickens,  which  have  been  cut  up,  and  one  pound  of  fat  bacon. 
The  bacon  must  be  cat  up  very  fine  before  putting  it  in  the 
water.  As  soon  as  the  chickens  are  sufficiently  cooked  for  the 
meat  to  leave  the  bones,  take  them  out,  and  separate  the  meat 
from  the  bones.  Return  the  meat  to  the  water,  then  add  half 
a  gallon  of  Irish  potatoes  which  have  been  boiled  and  mashed, 
one  and  a  half  pints  of  green  corn  cut  off,  one  pint  of  green 
butter  beans,  one  quart  of  tomatoes  which  have  been  skinned, 
and  a  good  sized  loaf  of  light  bread.  Season  Avith  black  and 
red  pepper,  salt  and  butter.  The  bread  must  not  be  put  in 
until  the  stew  is  nearly  done.  As  soon  as  it  begins  to  thicken 
it  must  be  constantly  stirred  until  it  is  done.  If  it  should  be  too 
thick,  add  more  water.  Much  depends  on  the  judgment  of  the 
person  who  makes  it.  When  properly  made,  no  one  is  able  to 
detect  any  of  the  ingredients.  Squirrels  are  a  very  good  sub- 
stitute for  chickens. — Baher  Blanton,  Farmville,  Va. 


INDEX   TO   ADVERTISEMENTS. 


1G9 


INDEX  TO  ADVERTISEMENTS. 


PAGE. 

■\V.  H.  Andrews ITS 

The  Great  Atlantic  &  Pacific 

Tea  Co 181 

Bassett  &  Gaper 177 

Birdsey  &  Turner 180 

Burnet  House 187 

Camargo  Manufacturing  Co. .  178 

J.  ^V.  Crura 188 

R.  P.  Dow 172 

Geo.  W.  Davis 177 

Duhme  &  Co 181 

Marcellus  "W.  Dyer 182 

Devou&Co 184 

W.  W.  Gill 176 

Gibson  House 182 

Jno.  T.  Hinton 174 

W.  A.  Hill 176 

Jeffras,  Seeley  &  Co 185 

Kitts  &  Werne 171 

Lewis  &  Livingston 170 

J.  LeBoutillier  &  Bro 170 

T7m.  Wilson  McGrew, 

Second  page  of  cover 
McChesney  &  Johnson 173 


PAGE. 

G.  T.  McCarney  &  Co 174 

R.  C.  McCracken 180 

Jno.  A.  Mohlenboff 186 

Robt.  Orr  &  Co. 

Second  page  of  cover 

Mrs.  Pollocli; 175 

"Wm.  H.  Powell  &  Co 185 

J.  R.  Peebles'  Sons 187 

N.  B.  Rion  &  Son 175 

P.  H.  Rose 176 

A.  C.  Richards 186 

J.  C.  Ringwalt  &  Co. 

Third  page  of  cover 

Spears  &  Co 173 

Wm.  Shaw 175 

The  Singer  MTg  Co. 179 

Jas.  Spillman  &  Co 183 

Jao.  Shillito  &  Co 184 

"Wm.  R.  Teasdale 171 

Tuclf  er's 177 

Ed  Taylor Third  page  of  cover 

Dr.  Wm.  Wasson .'. .  174 

J.  Webb,  Jr 179 

Walnut  Street  House 183 


170  ADVERTISEMENTS. 


LEWIS  &  LIVINGSTON, 


IMPORTERS  AND   MANUFACTURERS  OF 


Silks,  French,  German  and  English  Dress  Goods, 

MOUKNING  DRESS  GOODS,  SHAWLS,  MANTILLAS  AND  CLOAKS, 

Lace  Points,  Suits,  L7ons  Velvets,  Millinery  Goods,  Dress  Trimmings,  &c. 
118  &  120  WEST  FOURTH  STREET,  near  Race, 

ciiVciTsr]VA.Ti,  OHIO. 


Owr'^JDress  3IalHng  JDepartTiaent 

IS  IN  CHARGE  OF 

MISS  OSBORN,       MISS  BELLE  RAVIE.        MRS.  I'lTHIAN. 

Fashions  Received  Direct  from  Paris. 

Wedding  Trousseaus,  Evening  Dresses,  31ourning  Out- 
fits, Suits  and  Cloaks,  tnade  2)roinptly  to  order 
in  the  highest  style  of  art,  at  moderate  prices. 

Sole  Asrents  for  BOIJDIER'S  KID  GI.OVES. 


J.  Le  Boutillier  &  Bros. 

104  &  106  West  Fourth  Street, 
CINCINNATI,  O. 

IMPORTERS  OF  AND  DEALERS  IN 

Mich  Bla  ck  Silks, 

LACE  GOODS,  EMBROIDERIES, 

"Perinot"    Ifid     Oloves. 


OFFERING    AT    ALL    TIMES    THE     NEWEST    GOODS    AT 
REASONABLE    RATES. 


The  Ladies  of  Central  Kentucky  are  invited  to  examine  when  in  the  city, 
or  orders  will  be  personally  attended  to. 

J.  LE  BOUTILLIER  &  BROS., 


ADVERTISEMENTS.  171 


FRANK  D.  BARNUM.  *      UENRY  L.  WERN'E. 

KITTS  &  WERNE, 

DEALERS    IN 

FINE  WATCHES,  CLOCKS,  DIAMONDS, 

JEWELMY,  8ILVEMWAME, 

AND 

BEOlSrZES 

120  Main,  between  Third  and  Fourth, 

Sign  OF  THE  Golden  Eagle,  LOUIS  vILLE,     K.I« 

ESTABLISHED  IN  1835. 


Ladies^ Dress  Dyeing 

BEESSES  IH  ALL  FABEIOS  CLEANED  OE  DYED. 

ALSO, 

CRAPE  SHAWLS,  CLOAKS, 

LLAMA  LACE   POINTS,  RIBBONS, 

WOOL  SHAWLS,  FEATHERS, 

PIANO  COVERS,  KID  GLOVES, 

CURTAINS,  FRINGES. 


CLOTHING  CLEANED,  DYED  AND  REPAIRED. 

Goods  received  l)y  p]xpross  promptly  attended  to. 


SeS    W^aluut   Slretit,  -  Ciiieiiiiittti,  O. 


172  ADVERTISEMENTS. 


Tt.  IP.  3DO"W, 

DEALER  IN 

RAW  AND  REFINED  SUGARS, 

Choice  Green  and  Roasted  Coffees, 


STANDARD  BRANDS 


PINE-CUT,  PLUG  AND  SMOKING  TOBACCO, 

GUNPOWDER,  OOLONG,  JAPAN  AND  ENGLISH  BREAKFAST 

T  E  .A.  S. 

Best  Brands  of  Rifle  Powder,  and  all  sizes  Shot  and  Caps, 

American  and  French  Candies;    Oranges,  Lemons,  Citron,  Raisins,  Cur- 
•   rants,  Dates,  Prunes,  Figs,  etc.;  Apple  Butter,  Mince  Meats, 
Cranberries,  Jellies,  and  Honey;  Baking  Powder, 
Spices,  Burnett's  Flavoring  Extracts, 

Fleiscliman  &  Co,'s  Celebfaled  Compressed  least, 

California  Peaches,  Pears,  Apricots,  Green  Gages,  etc.,  in  cans;   Quintou 
Tomatoes,  Tomato  Catsup  and  Worcestershire  Sauce;  Canned  and 
Pickled  Salmon,  White  Fish,  Codfish,  and  Mackerel;  Flour, 
Meal,  Graham  Flour,  Oat-meal,  Cracked  Wheat,  Rice, 
Pearl  Barley,  Split  Peas,  Green  Peas ;  Eiomiuy, 
Shaker  Corn ;  Tapioca,  Sago,  Vermi- 
celli, Macaroni; 

Crackers— Cream,  Lemon, Graham,  Soda,  Butter,  Oyster,  etc.;  Crated  and 

Graham  Bread  received  daily;    Choice  Syrups  and  Pure  Cider 

Vinegar;  Glass,  Stone,  Wooden  and  Willow  Ware. 


.CASH  PAID  FOR  BUTTER,  EGGS,  BACON,  AND  ALL  KINDS  COUNTRY  PRODU(  E 


OPPOSITE  BOURBON  HOUSE, 

PARIS,  KENTUCKY, 


ADVERTISEJIENTS.  173 


MAIN  STREET,  -  -  PARIS,  KY. 


All  kinds  Country  Produce  taken  in  Exchange  for    Groceries. 


The  Oldest  Paper  in  Kentucky— Established  in  1808. 


THE  WESTERN  CITIZEU 

PUBLISHED    WEEKLY,    BY 

PARIS,  KY. 


Circulates  in  the  Blue  Grass  region  of  Kentucky,  and  contains   full 
reports  of  stock  and  other  m;irkets. 
Terms  of  subscription,  $2  00  per  annum,  in  advance. 
Wedding  and  Visiting  Cards,  and  every  description  of 

j-QB   :p:E^iisrTi3^c3- 

Executed  at  Cincinnati  prices. 

Address,  IttcCHESNEY   &  JOHJ^SOI¥, 

PARIS,  KENTUCKY. 


174  ADVERTISEMENTS. 


G.  T,  McCarney.  T.  H.  Mitchell. 

G.  T.  MgCARNEY  &  CO., 

DEALERS    IN 

^WOOT)  "WORK, 

HOUSE-FURNISHING   GOODS,  Etc. 

MAIN  STEEET,  PAEIS,  KEKTUOKY. 

DTI.    ^Wl^l.    AV^SSON, 

DENTIST, 

MAIN  STREET,  PARIS,  KENTUCKY. 

Dental  Rooms   over   Jacob  Spears  &  Son's  Dry   Goods 
Store,  Oprosite  the  Court  House  Door. 


All  Operations  in  the  diRerent  branches  of  the  profession  performed  in 
the  most  judicious  and  slvillful  miinner.  Special  attention  triveu  to  the 
treatment  of  Children's  Teeth,  and  Diseases  of  the  Mouth  and  Gums. 


Any  Keferenee  will  be  Given  that  may  ba  Desired. 

JNO.   T.   HINTON, 

DEALER  IN   AND  MANUFACTURER  OF 

FURNITURE. 

FULL  STOCK  ON   HAND  AT  ALL  TIMES, 
INCLUDING    CHOICE    LINE 

CARPETS, 

WALL   PAPEB,    3IATTRESSMS,   JEtc,  Etc., 

Undertaking  very  carefully  attended  to  in  every  Branch. 


ADVERTISEMENTS.  175 


WILLIAM   SHAW, 

IVC I L  ILj  E  I^  _ 


AND 

OTHER  PINE  GRADES  FLOUR. 

PARIS,  KENTUCKY. 

N.  B.  BION,  Sr.  N.  B.  RION,  Jr. 

N.  B.  RION  &  SON, 

DEALERS  IN 


PRODUCE,  &c. 

Goods  or  Cash  in  Exchange  for  all  kinds  of 
Country  Produce. 

Corner  Main  and  Church  Streets, 

PARIS,    KY. 

Mrs.    GUS.    BROWER    POLLOCK, 

EVERY    VARIETY    OF 

MILLINERY  GOODS 

CONSTANTLY    ON    HAND, 

FRENCH  HATS  AND  BONNETS, 

Ties,  Ribbons,  Flowers,  Veils,  Ruches,    Bridal 
Wreaths,  &e.  &c., 

Main  Street,  next  to  Tucker's, 

PARIS,  KY. 


176  ADVERTISEMENTS. 


BOTJK.BOIsr  IMZ^I^BLE  ^WOI^KIS. 


W.  A.   HILL, 


DEALER   IN 


FOREIGN  AND  AMEEICAN  MARBLES, 

Scotch  Granite,  Monuments,  Tombs.  Tablets,  White  Lime,  Cement, 

Plaster   Paris,  White  Sand,  Hair,  River  Sand,  Drain 

Pipe,  Terra  Cotta  Chimney  Tops,  &c.,  &c.; 

Freestone  Steps,  Caps  and  Sills; 

Chimney  Tops,  Cistern  Tops, 

AND 

BUILDING  WORK  OF  EVERY  DESCRIPTION. 

MAIN  STREET,  PAmS,  KY. 


JP.    H.    Iv-OSJE, 

PHOTOaEAPHER 

THE  CABINET  AND  GLACE  PORTRAITS 

Corner  Main  Street  and  Public  Square, 

pahis,  ky. 
W.  W.  GILL, 

DEALER   IN 

PROVISIONS  AND  FANCY  GROCERIES, 

Odd  Felloivs'  Building,  I*AItIS,  KT. 


CAN  FURNISH  ALL  ARTICLES  CALLED  FOR  IN  THE  RECIPES,  EMBRACED 
IN  THIS  BOOK. 


ADVERTISEMENTS.  177 


GEO.  W.  DAVIS, 

DEALER  IN 

Furnilufe,  Cafpets,  Matlresses,  Wall  Paper,  k 


i>.A.i2.is,  k:i^. 


Particular  Attention  Given  to  the  Undertaking  Business 
in  all  its  Branches. 


MANUFACTURERS  AND   DEALERS  IN    ALL   KINDS  OF 

BOOTS  &  SHOES, 

S3CN  OF  BiC  SHOE, 

MAIK  STEEET,        -        PARIS,  KT. 


DRY  GOODS  CHEAP. 

C3-0    TO 
AND    BUY    YOUR 

DRY  GOODS,  NOTIONS,  TRIMMINGS,  &c. 
CHEAP, 

MAIN  STREET,      -        -       -       JPAIilS,    KY, 


178  ADVERTISEMENTS. 


CAMARGO  MAKUFACTURING  CO, 

PAPER  HANGINGS 

AND 

WINDOW     SHADES. 


H.  H.  BREffdEMAN, 

PROPRIETOR. 


57  W.  FOURTH  STREET,    -     CINCINNATI,  0. 

W.  H.  ANDEEWS, 

DRY  GOODS, 

76  &  78  WEST  FOURTH  STREET, 

AND 

506,  508  AND  510  VINE  STREET, 
OINCIJHNATI,  O. 


ADVERTISEMENTS.  179 


J.  Webb,  Jr., 

WHOLESALE  DEALER  IN 

STRAW  GOODS, 

Ribbons,  Flowers,  Feathers,  Velvets,  Velveteens, 
Black  Silks,  Trimmings,  Bonnet  and  Lin- 
ing Silks  and  Satins,   Corsets, 
Laces,  Crapes,  and 


164-  Fifth  Street,  het.  Race  and  Ebn, 
CINCINNATI,  O. 

THE  SINGER  MANUFACTURING  CO/S 

Sewing  Machines. 

— »-*~i — 

SALES  FOR  1873, 

^  v^  ^  J  ^C  ^XI  ^3Z  J 
Being  over  113,250  more   Macliines 

Than  were  sold  by  any  other  Company,  and  OYER  14,190  MORE  than  by 

by  any  other  FOUR  Companies,  and  NEARLY  ONE-HALE  of  the 

combined  sales  of  twenty-one  companies  during  that  year. 


CINCINNATI  OFFICE  : 
eQ   TVest    Fourtli    Street. 


180  ADVERTISEMENTS. 


N.  D.  BIRDSEY.  C.  F.  TURNER. 

BIRDSEY  &  TURNER, 

DKALERS   IN 

CARPETS,  OIL  CLOTHS, 


CURTAIN    MATERIALS. 

Lambrequins  of  the  Newest  Patterns  Made  to  Order  at 
THE  Shortest  Notice. 

JVo.  146  Maiti,  between  Fourth  and  Fifth  Streets, 

LOUISVILLE,     KY. 

RALPH  c.  Mccracken, 
SHIRT  MANUFACTURER, 

AND  DEALER  IN 

GENTLEMEN'S    FURNISHING    GOODS. 

No.  9  "West  Fourth  Street, 

Our  Finest  and  Most  Serviceable  Shirts  are  Stitched 
and  Setfed  by  Hand — made  to  order  only.  We  keep  in 
stock  a  cofn^ilele  assorltnent  of  sizes  and  styles  o/nia- 
chine-made  Shirts  at  prices  to  suit  every  ofie. 

JV.  7i. — IV e  cut  Patterns  fo7'  Shirts  to  order  that  we 
will  Guarantee  that  any  Seamstress  can  put  toffether 
and  make  a  7ieat fitting  Shirt. 

No.  9  WEST  FOURTH  STREET, 

DIRECTLY  OPPOSITE  FIRST  PRESBYTERIAN  CHURCH, 

(STEEPLE  WITH  GOLD  HAND,) 

AND  NEARLY   OPPOSITE  CHAMBER  OP  COMMERCE, 

CINCINNATI,  0. 


ADVERTISEMENTS. 


181 


WALLINGFORD  WARE, 

MANUFACTURED   r.V 

SIMPSON,  HALL,  MILLER  cSt  COMPANY, 

WALLINGFORD,    CONN. 

■\Vallingford  Ware  is  sold  by  all  first-class  JowclorK,  ami  comprisps  a  full  line  of 
Tea  Sets,  CofFce  Urns,  Ice  ritchors.  Goblets,  .Salveis,  (Japs,  Cako  Uaskats,  Castors, 
jButter  Dishes,  Vases,  Card  Stands,  Toilit  S'ts  and  Fancy  Articles  generally.  Also, 
t lie  most  approved  styles  of  Coraniunion  Ware  for  C'liurclies.  These  poods  arc  niado 
from  the  best  quality  of  White  Metal,  and  are  Heavily  Plaied  with  Puro  f>ilver. 
They  are  beautiful,  serviceable  and  not  expensive.  Initials  or  full  names  engraved  on 
them,  same  as  on  solid  silver. 

For  purposes  of  };ift-malcing  there  is  no  one  class  of  goods  which  will  serve  to  satisfy 
a  greater  variety  of  Av;nits  than  what  is  known  as  Electro-Plated  Silverware.  In  the 
manufiicture  of  this  class  of  goods  America  is  far  in  advance  of  Europe,  the  workshops 
of  Simpson,  Hall,  Miller  &  Co.,  atWallin^ford,  Conn.,  alone  prdducingagrfatcr  variety 
of  useful  and  elegant  articles  of  Table  Ware  than  the  old  cstablishinents  of  Christofle 
(Paris)  and  Eikington  (Birmingham)  combined.  SenJ  for  Illustrated  Catalogue,  and 
please  state  where  you  saw  the  advertisement. 

WHOLESALE  AND  RETAIL  DEALERS,  JEWELERS  m  SILVERSMITHS, 


w 


mmMT 


35  &.   37  VESEY  STREET, NEW  YORK. 


CENTRAL  RETAIL  BRANCHES: 


CINCINNATI,  Ohio, 
COLUMBUS,  Ohio, 
CLEVELAND,  Ohio, 
INDIANAPOLIS,  Ind.,      - 
LOUISVILLE,  Ky., 

SE^D  FOR  RETAIL.  PRICE  LIST. 

AN  OIL  CHROMO  GIVEN   WITH  EVERY   POUND  OF  TEA 


44  West  Fifth  Street. 

87  South  High  Street. 

18  Prospect  Street. 

4  Bates  House  Block. 

-    121  Fourth  Street. 


182  ADVERTISEMENTS. 


BARGAINS  IN  PINE  HAIR 


Look  at  these  Prices  and  Examine  my  Goods  before  Purchasing 

2  oz.,  22  inches,  $2.      4  oz.,  26  inches,  $4.      6  oz.,  32  inches,  $6. 

ALL  LONG  HAIR,  SHORT  STEM  SWITCHES. 

4  oz.,  26  inches,  $9.     5  oz.,  32  inches,  $15.      Natural  Curls,  $1,  $2, 

and  upward,  to  $10  each.        Combings  made  into 

switches  at  Fifty  Cents  an  ounce. 

MARCELLUS  W.  DYER, 

IMUPOKTEIl    OF    FIS^ErVCH     HAIK, 

CORNER   FIFTH  AND  VINE,  Next   to  Weatherby's 


OLIVER  n.  GEFFROY.  JOUN  B.  GIBSON. 

GIBSON  HOUSE. 

GEFFROY  i&  GIBSON^,         -         Froprietors, 

"Walnut  Street,  between  Fourth  and  Fifth, 

8am'l  K.  II.  McGlasson,  "k 

M.'f.^Yoi-ng,  [in  Office.  '  CINCmiVATI,  O. 

J.  B.  Kampe,  J 


With  pleasure  we  announce  to  the  traveling  public,  that  the  new  addi- 
tion to  the  GIBSON  HOUSE  is  completed. 

The  location  is  unsurpas.sed  by  that  of  any  hotel  in  the  city.  Being  situ- 
ated in  the  center  of  the  business  portion  of  the  city,  within  one  square  of 
the  Post-Office,  Board  of  Trade  Rooms,  Chamber  of  Commerce, 
and  directly  oiipositc  the  Young  Men's  Mercantile  Library,  and 
convenient  to  all  places  of  interest  and  amusement,  makes  the  CiBSON  the 
most  desirable  hotel  in  Cincinnati  for  lousiness  men  and  the  traveling  pub- 
lic. All  Street  Railroad  Cars  pass  our  House,  or  wituin  half 
a  Square  of  it,  to  and  from  all  Railroad  Depots. 

No  exertion  will  be  sjiared  to  make  the  Gihson  House  tirst-class  in  every 
respect.  Soliciting  a  call  from  you  and  your  friends  when  you  visit  the 
city.  4 

January,  1875,  GEFFROY  &  GIBSON,  Proprietors. 


ADVERTISEHrENTS.  183 


ESTABLISHED  IN  1S6I. 


JAMES  SPILLMAN  &  CO. 
WHOLESALE  GROCERS 

AND 

COMMISSION  3IERCHANTS, 

19  and  31  Pike  Street, 

COYINGTON,  KY. 


5@"  "We  keep  constantly  on  hand  a  well  selected  stock  of  Gro- 
ceries, -which  we  offer  at  the  lowest  market  price,  and  pride  our- 
selves especially  in  suiting  the  Kentucky  trade. 


WALNUT  STREET  HOUSE, 

WALNUT  STREET,  BETWEEN  SIXTH  AND  SEVENTH, 

CINCINNATI,  O. 


184  ADVERTISEMENTS. 


JOHN  SHILLITO  &  CO. 

Importers  of  and  Dealers  in 

UPHOLSTERY  GOODS, 

101,  103  &  105  West  Fourth  Street, 

C  live  11^]^  AT  I,  O. 


WHOLESALE  MILLINERY, 

CINCI]Sri^A.TI,    o, 

MANUFACTURERS  OF 

TRIMMED  HATS  AND  BONNETS, 

FOB  THE  MILLINERY  TRADE. 

The  Millinery  Trade  can  be  supplied  at  all  times  with  new  and 
desirable  goods  at  the  Lowest  Cash  Prioe3.  All  orders  attended  to 
promptly  and  carefully. 

DEVOU  &  CO., 

137  Race  St.,  bet.  Third  and  Fourth, 
CINCINNATI,  O. 


ADVERTISEMENTS.  185 


Jeffras,  Seeley  &  Co, 


IMPORTERS  OF 


FII^E  DRY  GOODS, 

SILKS  AND  MILLINERY. 

MANUFACTURERS  OP 

CLOAKS,  SUITS  AND  LADIES'  UNDERWEAR, 

Hare  at  all  times  the  Largest  Stock  and  Lowest  Prices. 

99  West  Fourth  Street,  next  to  Post  Office, 

CnVCINNA-TI. 


JLgrents   for   TTtEFOXJSSE    S:iX>    GlLiOVES. 

WM.  H.  POWELL.  CHAS.  LEVASSOR 

WM.  H.  POWELL  &  CO. 

Successors  to  POWELL  &  PIEEOE, 

Matters  A  Furriers^ 

54  WEST  FOURTH  STREET, 

CINCINNATI,  O. 


186  ADVERTISEMENTS. 


A.  0.  RICHARDS, 

MANUFACTURER  OF  FURNITURE, 

Warerooms,  JVb.  12  East  Fourth  Street, 
CIJVCIJVJ^ATI,  0. 


Designing  and  Manufacturing  Furniture  for  Dwellings 

A   SPECIALTY. 


Pactory,  Nos.  519,  521,  523,  525  and  527  W.  Sixth  St. 

im%  A,  nmitmwf, 

importer  of 

FRENCH  CHINA,  GLASSWARE 

AND 

Bohemian,  Lava,  Pafian  k  Bisque  Goods,  German  Pancj  Goods,  ici 

Nos.  46  and  48  WEST  FIFTH  STREET, 

CINCINNATI,    O. 


ADVERTISEMENTS.  187 


EST-A-BIjISHEX)      1840. 


JOSEPH  H.  PEEBLES' SOirS, 

GKOCSRS  AUD  xmfohtshs. 

Coffees  and  Teas  Specialties. 

ENGLISH,  FRENCH  AND  ITALIAN  GOODS. 
HAVANA  AND  KEY  WEST  CiaARS. 


AN  INSPECTION  OF  OUK  STOCK  SOLICITED. 


N.  E.  COR.  FIFTH  AND  RACE  STREETS, 

EASTERN   BRANCH,  WESTEKN   BRANCH, 

64  East  Fourth  Street.  Seventh  and  Mound. 


BURNET  HOUSE, 

Third  and  Vine  Streets, 

CINCINNATI,  o. 

To  be  remodeled  and  refitted  with  all  modern  improvements,  early  in 
1875,  including  "Otis  Safety  Elevators,"  which,  with  its  CENTRAL  LO- 
CATION, will  make  it  the  MOST  CONVENIENT  and  COMFORTABLE 
Hotel  in  the  city. 


188 


ADVERTISEMENTS. 


THE 


MANUMCTDBED  r 


BY 


Geo.  A.  Geofgi. 


JAMESTOWN, 


IsT.  -^. 


[stablishei 


1865. 


Are  a  work  of  art.  showin<;  scientific  knowledge  and  artistic  pro- 
ficiencj\  Their  great  reputation  is  the  result  of  a  careful  study  of  all 
that  constitutes 

A  PERFECT  INSTRUMENT! 

The  invention  of  many  important  improvements  peculiar  to  them,  and 
the  adoption  of  all  others  of  recognized  value.  Among  the  chief  points 
of  their  uniform  excellence  are,  a 

Powerful,  Resonant  and  Superb  Tone, 

"Which,  instead  of  deteriorating,  improves  by  use;  purity  and  perfect 
evenness  throughout  the  entire  scale,  and 

GREAT  DURATION  OP  SOUND, 

■which  may  be  modulated  at  pleasure,  from  the  softest  whisper  to  a 
majestic  grandeur  and  power.  The  touch  is  easy,  even,  elastic,  respon- 
sive, and  the  action  is  remarkable  for  pliability  and  precision.  None 
but  the  best  and  finest  materials  of  every  kind  are  used  in  their  con- 
struc'Jon,  and  the  employment  of  the  most  experienced  artisans,  place 
these  instruments 

IN  THE  FOREMOST  RANK 

of  the  few  strictly  first-class  Pianos  made. 

FOR  ILLUSTRATED  CATALOGUES, 

Manufacturers'  lowest  prices,  &c.,  of  the 
above,  and  other  first-class  Pianos,  Church 
and  Parlor  Organs,  and  Musical  Merchan- 
dise generally,  address 

J.  IF.  CBTJM,  General  AgU, 

PARIS,  K^. 


J.  C.  FvINGWALT.  L.  M.  EINGWALT.  A.  R.  RINGWALT- 

JOS.  0.  RINGWALT  &  CO. 

DEALERS  IN 

OAEPETINaS 

ALSO, 

OIL    CLOTHS     &    IVIATTIIXOS, 

OF  VAKIOUS  WIDTHS  AND  QUALITIES. 


Our  prices  are  as  low  as  any  in  this  market.  QUALITY  AND  STYLE 
CONSIDERED,  and  we  have  a  number  of  PRIVATE  PATTERNS  in 
different  grades. 

No.  73  WEST  FOURTH  STREET, 
ci:ivci]vi\ATi. 


ED.  TAYLOR, 

BMT    G  O  OJDS, 

PAUIS,   KY.