The Illinois cook book;

THE

ILLINOIS COOK BOOK;

COiMPILED BY MRS. W. W. BROWN,

FROM RECIPES

CONTRIBUTED BY THE LADIES OF PARIS,

/J / \J^ AND PUBLISHED FOR THE BENEFIT OF

GRACE (EPISCOPAL) CHURCH.

-7 0:5 }.

9

CLAREMONT, N. II.,

PRINTED FOR THE COMPILER BY

THE CLAREMONT MANUFACTURING COMPANY,

1881.

r^

^^^

COPYRIGHTED 1881

BY

MliS. W. W. BROWN.

Ill offering this book to the pubhc we can safely rec-
ommend every recipe, as having been tested, tried and
' proved. As they have been furnished by ladies, in Paris
(Ills), noted for their practical skill in the culinary depart-
ment we are not presumptuous in saying that every house-
keeper should have the book, and that it is a desirable
addition to any library.

tablp: of
wp:ights and measures.

1 qt. of wheat flour=l lb.

1 qt. Indian meal=l lb. 2 oz.

1 qt. soft bntter=l lb.

1 qt. broken loaf sugar= 1 lb.

1 qt. powdered white sugar=l lb. 1 oz.

1 qt. best brown siigar=l lb. 2 oz.
10 eggs=l lb.

16 large tablespoons=l pt.
8 " tcaspoons=l gill.
4 " " =i gill.

2 gills = ^ pt.

Common size tumbler=|^ pt.
"• " teaeup=l gill.

2 large tablespoons = l oz.

ILLINOIS COOK BOOK.

WOODEN WARE.

Kitchen table, wash bench, wash tubs, (3 sizes)
wash board, skirt board, bosom board, bread-board,
towell roller, potato masher, wooden spoons, clothes
stick, flour barrel covers, flour sieve, choppii]g
bowl, soap bowl, pails, lemon squeezer, clothes
wringer, clothes bars, clothes pins, clothes baskets,
mop, wood box, and small boards to slice lemons,
onions etc. on. Salad knife.

TIN WARE.

Clothes boiler, ham boiler, bread pan, two dish
pans, one preserving pan, four milk pans, one quart
basin, two pint basins, one covered tin pail, sauce
pans with covers, two sizes, two tin cups with
handles, one jelly mould, one half pint, one pint
mould, one skimmer, one dipper, two funnels — one
for jugs and one for cruets, one quart measure,
one pint measure, one gill measure, one half pint

6 ILLINOIS COOK BOOK.

measure, and they must be broad and low, as sucli
are more easily kept clean ; three scoops, bread pans,
two round jelly-cake pans, two pie pans, ditter-
ent sizes, one coftee pot, one tea-steeper, one colan-
der, one horse-radish grater, one nutmeg grater,
one sieve for straining jelly, egg-beater, cake turn-
er, cake cutter, apple corer, potato cutter, one doz-
en muffin rings, one soap shaker, ice filter, flour
dredge, tea canister, coffee canister, cake, bread,
cracker and cheese boxes, crumb tray, and dust
pans.

IRON WARE.

Hange, one pot with steamer, iron rack to
heat plates, soup kettle, porcelain kettle, Tea ket-
tle, large and small frying pans, dripping pans,
gem pans, iron spoons of different sizes, one grid-
iron, one griddle, waffle iron, toasting rack, meat
fork, can opener, coftee mill, jagging iron, flat
irons, nail hammer, tack hammer, screw driver, ice
pick, and iron dish rag.

STONE WARE.

Crocks of various sizes_, bowls holding six quarts,
four quarts, two quarts, and one pint, six earth-
en baking dishes, diflerent sizes, pipkins to stew
milk or fruit, grease jars.

BRUSHES.

Table brush, two dust brushes, two scrub brush-
es, one blacking brush for stove, shoe brush, crumb
brush, hearth brush, window brush, brooms.

?'()m-

f'^^^riE basis of all good soups is the broth of meat.
This may be made by boiling the cracked
joints of beef, veal or mutton, and is best wlien
cooked the day before it is to be eaten. After put-
ting the meat into the pot, cover it (onli/), with cold
water, and let it boil, when it should be well skim-
med. Before sending to the table, the soup should
be strained ; al'ter which add the vegetables or sea-
soning, cooking all well together. A good stock for
soups may be made from bits of uncooked meat
and bones, poultry and the remains of game.

JN'ooDLE Soup. — Get a good soup bone, put it on
the fire with enough cold water to cover it well.
Season with salt, ginger and nutmeg, one whole
onion, and tomatoes if desired. Let it come to a
boil, and skim well. Let it boil slowly from three
to four hours. Then strain through a fine sieve,
put it on to boil; keep filling the pot with hot wa-
ter as it boils away, until an hour before taking ofif.
When it boils put in the noodles; let it boil five
minutes and it is done. Fine chopped parsley is
considered an addition.

HoiD to make Noodles. — Take one Qgg^ a little
salt, flour enough to make a dough that will roll

8 ILLINOIS COOK BOOK.

nicely and not stick; roll as thin as a wafer. "When
nearly dry^ roll an inch and a half wide, cut into
noodles as fine as possible. They are ready for
use, and will keep for several weeks.

MRS. s. H .

Barley Soup. — Boil, as with noodle soup; after
it is skimmed well, put in nearly a cup of barley
which has been previously picked, and washed in
cold water — stir often to prevent scorching, season
with parsley or leeks. mrs. s. h .

Oatmeal Soup. — Boil as before directed, skim
well ; put in a cup of oatmeal to boil one and a
half hours, when it is done ; stir often ; season with
parsley. mrs. s. h .

Farina Soup. — Boil as directed, skim, and strain
fifteen minutes before using. Put on to boil and
stir in, very carefully, half a cup of farina. Let it
boil fifteen minutes, when it is done.

MRS. s. H .

Tomato Soup. — Boil as directed, skim. Put on
the stove a quart of tomatoes cut up, a little salt;
when they are quite done, put through a sieve so fine
as to prevent the seeds from going through ; strain
into the tomatoes as much of the soup as is need-
ed for one meal, put on the stove to boil. Then
stir up two eggs with salt and nutmeg, a little
parsley and flour to make a thick batter ; when
the soup boils, drop in dumplings of this batter.
When the dumplings swim on top it is done.

MRS. s. H .

SOUPS. 9

Tomato Soup, "No. 2. — To one pint of canned to-
matoes add one quart of boiling water. Let it
boil, then add one teaspoonful of soda. Stir well,
and add one pint of sweet milk, with salt, pepper,
Siud plenty of butter. Boil, and add a few crack-
ers. MRS. H. M .

Oyster Soup. — For a quart of oysters, after they
are strained, pour on a pint of water, and stir with
a fork, taking out one at a time, so that they will
be entirely free from shell ; strain the liquor, put
it in a stewpan over the tire, with two or three
pieces of mace or nutmeg, a little salt, and a small
piece of red pepper. When this boils, put in the
oysters, add one teaspoonful of flour rubbed to a
paste with two ounces of butter. Add one half
pint of cream, boil up once and serve hot.

MRS. H. M .

Green Pea Soup. — Boil as directed, and skim.
Put on a quart of washed, shelled peas, with a
little water. Season with salt, pepper, butter and
a handful of chopped parsley; let them simmer
slowly. Pour in as much of the soup as will be
required for one meal; cook one and a half hours,
cut some stale light bread in little squares, put in
the oven to toast, a nice brown ; place in the soup
tureen and pour the soup over them.

MRS. s. H .

French Soup. — After boiling as directed, skim.
Slice two tomatoes, one onion, two potatoes, one
carrot, one turnip, a small handful of cabbage ;

10 ILLINOIS COOK BOOK

add one ear of corn cut off, parsley, celery and
leek, if desired, pepper and salt. Put all these
vegetables on to cook an hour: stir often; strain,
a little at a time, into this, enough soup for one
meal, and it is done.

MRS. s. H.-

Chicken Soup. — Cut up the cliicken, and cover
well with water, season with salt, pepper and nut-
meg; let it boil until the chicken is tender, strain,
and put on again to boil without the chicken. For
four or live persons, make dumplings of two eggs,
chopped parsley, salt and nutmeg. To each Qgg
two heaping spoonfuls of rolled crackers; stir
smooth. When the soup boils drop in a teaspoon-
ful at a time of this batter. When the dumplings
swim on top they are done. Flour can be used if
the rolled cracker is not convenient.

Fo7^ other dumplings. — Marrow of soup bone, with
one Qgg', season with salt, pepper and nutmeg.
Mix well with rolled cracker. Take pieces of this
dough the size of a marble, and drop them into the

soup. MES. S. H .

Corn Soup. — One small beef bone, two quarts of
water, four tomatoes, eight ears of corn; let the
meat boil a short time in the water ; cut the corn
from the cob, and put in the cobs w^ith the cut corn
and tomatoes ; let it boil lialf an hour, remove the
cobs; just before serving add milk, which allow to
boil for a few minutes only ; season with salt and
pepper.

SOUPS. 11

Tomato Soup. — Boil one quart of sweet milk,
one quart of hot water, one quart stewed tomatoes
with the seeds strained out. Put the tomatoes and
water together. Wet one and a half tablespoons
of corn starch with a little cold milk, and put into
the boiling milk; stir until it thickens; put the
milk in the tureen, with a little butter, pepper and
salt; pour the tomatoes in last, and serve quickly.

Ym

|m|FTER washing them well they should be al-
^^ lowed to remain in sufficient salt water to
cover them. Before cooking wipe them dry,
dredge them with flour or meal, and season with
salt and pepper. Small fish are usually fried; all
large fish should be boiled or baked.

To Boil Fish. — Put a small onion inside the
fish and tie with a cord. Cover with cold water,
and a little vinegar; add a little salt. Let it heat
to the boiling point — from two to three minutes
will be suflicient time. Boiling salt water is best
for salmon as it sets the color.

Baked Trout or Blue-Fish. — Make a dressing
of two cups of bread crumbs wet with a little
milk, an agg^ a little fat pork chopped fine (or but-
ter), salt, pepper and nutmeg; mix well together;
stuff the body of the fish with this and sew it up.
Fry a little pork a nice brown, put it in the pan
the fish is to be baked in ; add a half teacup of hot
water, lay the fish in, cover it with small bits of
butter, salt, fine bread crumbs, and bake one or
two hours; baste often. Dish the fish, add a little
more water, flour and butter; give it one boil and
pour it over the fish. Garnish with slices of lemon.

FISH. 13

Broiled White Fish, Fresh. — Wash and drain
the fish ; sprinkle with pepper and lay with the
inside down, on the gridiron, and broil over bright,
fresh coals. When a nice brown, turn on the oth-
er side for a moment, tlien take np and spread
with butter. A little smoke under the fish adds
to its flavor; this may be made by putting two or
three cobs under the gridiron.

Fried Fish. — After cleaning the fish, soak it in
salt water for a little while, wipe dry with a towel,
season with pepper and a little salt. Roll the piec-
es in meal, and fry in plenty of hot lard. When
they are nice brown on one side, turn them over,
and, when done, pour ofi:'all the grease. Let them
stand a minute, then serve. MRS. F. m. p. .

Smoked Halibut. — Shred in pieces (not too fine)
two handfuls of halibut, and put it on the stove in
a spider; cover with cold water; let this come to a
scald, (be sure not to boil); then turn oflTthe water,
and cover ao^ain with cold water — scald ascain ;
pour ofiPthe water. Then take equal quantities of
milk and water, enough to cover, thicken with
flour, add two well beaten eggs and butter the size
of an egg.

Fish Balls. — One quart of fish that has been
freshened and boned, two quarts of cold, boiled
potatoes, three slices of salt, fat pork (tried out),
chop all finely together. Then add three well beat-
en eggs, one cup sweet milk, make into balls, and
fry brown in the fat that was tried out. Delicious.

14 ILLINOIS COOK BOOK.

Minced Salt Fish.— Boil the lish and pick all
the skin and hones out the day it is boiled, as it is
most easily done when it is warm. ISText day chop
it fine, also any cold potatoes left of a previous din-
ner. Lay three or four slices of salt pork in a spider,
and let them fry a crisp brown, take them out, put
in the fish and potatoes, and one gill of milk; stir
carefully so as not to disturb the sides and bottom,
else a brown crust will not form. Stir in a small
piece of butter, when nearly done ; loosen the crust
from the sides, and turn on a hot dish. It should
come out whole, and nicely browned.

^ly^TW-

]S^EDIUM sized, plump oysters are preferable to

mi0 very large ones, and the simplest way of
cooking them is the best. It should be remembered
that over-cooking spoils the flavor of oysters, and
makes them indigestible. First, they will grow
plump, then the edges will ruffle, and any further
applieaiio7i of heat wUl shrink and toughen them into
tastelessness.

OvsTERS ON THE SHELL. — Wash the shclls and
put them on hot coals, or upon the top of a hot
stove, or bake them in a hot oven ; open the shells
with an oyster knife, taking care to lose none of
the liquor, and serve quicldy on hot plates, with
toast. Oysters may be steamed in the shells and
are excellent, served in the same manner.

Oyster Soup. — Put a quart of oysters to heat in
their own liquor; when the edges begin to ruffle,
skim them without delay into a hot dish, and add
to them, a tablespoonful of butter cut into small
bits. To the liquor in the saucepan, put three or
four cups of milk or cream, and season to taste
with salt and pepper. A few finely broken crack-
ers must be added, just before serving.

For Oyster Soup ]N"o. 2 see page 9. Try it —
Delicious.

16 ILLINOIS COOK BOOK.

Cream Oysters on the Half Shell. — Pour into
the saucepan a cup of hot water, another of milk,
and one of thick cream, with a little salt; set the
saucepan into a kettle of hot water until it just
boils, then stir in two table spoonfuls of butter,
and two table spoonfuls of corn starch stirred into
a little cold milk. Have your 03'ster shells washed
and buttered, and a tine large oyster laid in each
one; range them closely in a large baking pan,
propping them with pebbles or bits of shell, and fill
up each shell with the prepared cream, having
stirred and beaten it well, first. Bake five or six
minutes in a hot oven until a nice brown, and serve
in the shell.

Broiled Oysters. — Choose large, fat oysters ;
wipe them very dry, sprinkle them with salt and
pepper, and broil upon one of the gridirons with
close bars, sold for that purpose. You can dredge
the oysters with flour if you wish to have them
brown, and many persons fiincy the juices are
better preserved in that way. Butter the gridiron
well, and let your fire be hot and clear; Broil
quickly and dish hot, putting a piece of butter up-
on each oyster as it is taken from the gridiron.

Panned Oysters. — Drain the oysters in a colan-
der, then put them into a very hot frying pan, turn
them over in a moment, so as to cook both sides.
As soon as they puff up, which will be almost im-
mediately, tarn them into a hot platter, which
should be standing over a kettle of boiling watei'

OYSTERS. 17

with some melted butter, salt and pepper ready in
it. Serve immediately. Canned oysters prepared
in this way have the flavor of those roasted in the
shell.

Stewed Oysters. — Put a quart of oysters to heat
in their own liquor. When the edges begin to
ruffle skim them without delay into a hot dish,
and add to them a table spoonful of butter cut in-
to small bits. To the liquor in the saucepan put
a teacup of hot cream or rich milk, and season
to taste, with salt and cayenne pepper; let it come
to a boil, skim and pour it over the oysters. Serve
immediately.

EscALLOPED Oysters. — Butter a baking dish and
sprinkle a layer of cracker crumbs over the bot-
tom ; warm the oysters, very slightly, in their own
liquor, then arrange a single layer of them over
the crumbs, placing them close together. The
juice which clings to each oyster will be sufficient
to moisten the cracker, unless you use the latter
too liberally. Season with pepper, salt and a gener-
ous allowance of butter cut into small bits; put on
another layer of cracker crumbs, then more oysters
and seasoning, and continue alternate layers until
the dish is full. Make the top layer of cracker
crumbs thicker than the intermediate ones. Cover
and bake in a quick oven, fifteen minutes, then re-
move the cover and brown the top. A large dish
will require longer cooking. A slow oven and too
long cooking will completely ruin them.

18 ILLINOIS COOK BOOK.

EscALLOPED Oysters, N'o. 2. — Crush and roll sev-
eral handfuls of Boston or other nice crackers ; put
a layer of them in the bottom of a nicely buttered
pudding dish; wet this witli a mixture of milk
and oyster liquor slightly warmed ; next put a
layer of oysters; sprinkle with salt, pepper and
bits of butter, then another layer of moistened
crumbs, and repeat until the dish is full. Let
the top layer be thicker than the rest, and beat
an egg into a little milk, and pour it over tliem.
Put bits of butter thickly over it, and bake half
an hour.

Fried Oysters. — After cleaning them from all
particles of shell, sprinkle with salt and pepper.
Koll each oyster in finely rolled cracker, then in
beaten Qgg, and in cracker crumbs again ; then
put into a skillet with plenty of hot lard. When
done on one side turn over. They are best if
prepared a little while before serving.

Oyster Toast. — Put a small tablespoonful of but-
ter into a frying pan, and when it melts add a
quart of oysters with their juice and a teaspoonful
of corn starch rubbed smooth with half table spoon-
ful of butter. Beat an egg and mix it gradually
with half a cup of hot milk. Stir the oysters with
the corn starch until the juice is smooth and thick,
then remove the frying pan from the fire, and add
the beaten egg and milk; season with salt and pep-
per. Return to the fire long enough for the egg
to set, but do not let it boil or the milk will curdle.

OYSTERS. 19

Arrange some slices of buttered toast on a hot
platter, over which place the oysters, and serve
immediately.

Oyster Toast, No. 2. Steam two quarts of
oysters until they ruffle. Boil a half cupful of
cream thickened with a teaspoon of corn starch
previously wet with cold milk. Heat one lialf cup
oyster liquor; season this Avith salt and pepper;
make several pieces of toast, lay. them on a flat dish
and put on the oysters : then pour over the cream
and liquor mixed together at the last moment.

MRS. c. w. L .

Oyster Omelette. — Whisk six eggs to a stiff
froth; add, by degrees, one gill of cream. Beat them
well together; season with salt and pepper. Have
ready one dozen fine oysters, cut in halves, pour the
eggs in a pan of hot butter, drop the oysters over
it as equally as possible; fry a slight brown, and
serve hot.

Oyster Salad. — Drain a quart of oysters from
their liquor and cut each one into four pieces ; cut
one or two heads of blanched celery into small
pieces. Do not chop either celery or oysters but use
a sharp knife. When prepared set them in separate
dishes in a cool place, and, just before serving, mix
them carefully together and place them in the
dish in which they are to remain.

Oyster Macaroni. — Boil macaroni in a cloth to
keep it straight. Put a layer, seasoned with butter,
pepper and salt, in a dish, then a layer of oysters :

20 ILLINOIS COOK BOOK.

alternate until the dish is full. Mix some grated
bread with a beaten egg, spread it over the top, and
bake. Grated cheese over the macaroni is consid-
ered an improvement.

Beans and Oysters. — Boil beans until ready for
the baking: season plentifully with pepper, salt,
butter and bits of pork if liked : put a layer of beans
into quite a deep baking dish then a layer of raw
oysters, and so on until the dish is nearly full,
pour over it a teacupful of the oyster liquor and
bake one hour.

?H^^Ai<WT ^m ^m^K

f^REAM OR Milk Toast. — Boil a quart of new
^t milk or cream, and thicken with a tablespoon-
ful of flour mixed with three spoonfuls of cold milk,
add a little salt and, if milk is used, a little butter;
stir steadily until well mixed. Toast sUces of
bread quickly, of an even brown on both sides.
Dip them into the milk, and let them remain a
minute. Then lay them in a hot dish, with a cover,
and. pour over them the remainder of the milk.

Plain Toast. — Toast slices of light bread, an even
brown on both sides, and dip each slice, /or a sec-
ond only, into a pan of boiling water with a little salt
in it. As you place each slice into a covered dish,
spread bountifull}^ with butter.

MRS. w. w. B .

Mush. — Put into a milk boiler about two quarts of
water; let it boil, stir into it a large coffee cup of
Indian meal wet with some cold water, and let it
boil about ^vq minutes; stir well, and add meal if
necessary, until very stiff. Let it boil half an hour.
Butter a dish and turn the hot mush into it. Next
morning turn out on the bread board, (it should be
nearly as hard as bread,) cut into slices a half
inch thick. Have the griddle hot and well but-
tered. Fry a nice brown.

22 ILLINOIS COOK BOOK.

Graham Mush. — Take one quart of boiling hot
water, one teacup of corn meal, one teacup of
graham flour, one half teaspoon of salt, boil well
and put in a dish to cool.

Mush Bread. — Put a pint of sweet milk in a sauce
pan, and, when it comes to a boil, make a thin mush
with corn meal. Cook it done and set it aside to
cool, beat in one egg at a time, until yon put in
three, add piece of butter size of an egg, a little
salt. Put in a deep dish and bake. It must be eat-
en as soon as baked.

Oatmeal. — Place plenty of water on the stove in
a milk boiler, and put in the required amount of
oatmeal, with a little salt. It should be stirred fre-
quently and cooked one or two hours. Many per-
sons prefer it steamed. To be eaten with sugar and
rich cream.

Pawn-House. — Take a soup bone with plenty of
meat on it, put it into a kettle of cold water; re-
move the scum which rises on top; then boil until
the meat falls from the bone; remove the bones
after scraping every particle of gristle and marrow
from them. Chop up your meat and return it to
the kettle, which you must keep three quarters full;
salt and pepper to taste, then thicken with corn meal
as you do mush ; stir until the meat is thoroughly
impregnated with the meal, then turn out on a
dish to cool, slice and fry brown.

Breakfast Dish. — Take slices of dry bread,
moisten in milk or water, have ready two well

BREAKFAST AND SUPPER. 23

beaten eggs seasoned with salt and pepper, into
which dip the bread, and fry it in hot h\rd.

Bits of Meat, Hominy, Mush, or anything left
AFTER A MEAL. — Chop fine, add as many eggs as
there are persons to eat, a little salt and flour, and
a spoonful or two of sw^eet cream or milk. Beat
well together, and fry in little cakes, in butter or
beef drippings.

Breakfast Cakes. — If after a boiled chicken you
have gravy left, mince the pieces of chicken and
mix with it. Pour it over as much old bread as it
will soak through, and set it away over night. In
the morning, cut it in slices and carefully fry it in
butter to a rich brown.

Dry Bread and Biscuits. — Take the pieces and
put them in a pan in a cool oven. When perfectly
dry and crisp, roll fine, and put away for use ;
nice for scallopping oysters, potatoes, tomatoes or
dredging veal after it has been rolled in beaten egg.

Dry Bread Cakes. — Soak in warm water until
perfectly soft, mash fine with a spoon, add four or
1a.ve eggs, pepper and salt, beat all thoroughly to-
gether. It must be stiff enough to drop from the
spoon and form a round cake; if too stiff, add a
little water. Fry in plenii/ of hot lard or butter.

Breakfast Stew. — Cut the scraps of meat left
into small bits; lay them in the skillet with a small
bit of butter; dredge with flour; let the meat brown,
adding a little water now^ and then to prevent
burning. When well browned, add three sliced

24 ILLINOIS COOK BOOK.

potatoes, cold or raw, one sliced onion, and one
pint of hot water; stew until the vegetables are
done; there sliould be nearly a pint of gravy when
done — if necessary, add water.

Scotch Stew. — Four pounds of lean beef passed
through a sausage mill, one onion chopped fine,
half a teaspoon of salt, pepper to taste. Place in a
covered vessel with one teacup of boiling water.
Let it stew slowly three or four hours; just before
taking off, add butter, size of an egg. Add water
when necessar}'.

Hash. — Put one and a half teacups of boiling
water into a sauce pan, mix a tablespoon ful of tiour
with a little cold water, pour it into the pan, and let
it cook three minutes; add salt, pepper and butter,
chop the cold meat into hash, put it into a tin pan,
pour the gravy over it, and let it thoroughly heat,
but not cook. If preferred, add equal quantities of
cold, boiled, chopped potatoes, and, if you have
an}', the gravy left of yesterday's meat, and you
will need less butter.

Hash— No. 2. — Chop fine some cold beef, or pieces
of steak that is juicy, and put in the skillet on
the fire, with plenty of water ; slice three or four
large potatoes, raw, and put into the skillet ; also
chop as much onion as you like, season with salt
and pepper, a good sized lump of butter and a half
gill of cream. Let it boil until the potatoes are
thoroughly done. If you like the gravy thickened,
sprinkle a little flour in the skillet. Very good.

MRS. B .

BREAKFAST AND SUPPER. 25

Green Tomatoes, Fried. — Slice rather thin, and
roll in corn meal ; salt and pepper, and place in a
hot frying pan, loell buttered; cover closely, and fry
until perfectly tender and nicely browned. If you
don't like them at first, try again, as they some-
times require a cultivated taste.

Corn Fritters. — To eight large full ears of corn,
grated, or shaved thin and scraped, add a little salt
and pepper, a tablespoonful of cream or milk, and
four eggs. Beat the yolks with the corn, the whites
stiff, and stir all together. Have plenty of hot
lard in the skillet ; fry in small cakes, dropped from
the spoon ; after browning on one side turn them.
Serve in a platter.

Fried Cucumbers. ^Pare, cut into lengthwise
pieces, a quarter of an inch thick, and lay in cold
or ice water, half an hour. Take out, wipe dry,
season with salt and pepper; dredge with flour,
and fry a Ught brown.

EiPE Cucumber Salad. — Wash and pare one
dozen ripe, yellow cucumbers, cut them into strips,
and take out the seeds; chop them into bits as
small as a pea; chop with them, (or separately)
twelve large white onions, and six large green
peppers ivithout the seeds. Mix all well together,
and add one teaspoonful of white or black mustard
seed, two tablespoonfuls of celery seed. To this
mixture pour one teacup of salt. Put the whole
into a cotton bag to drain over night. I^ext morn-
ing turn it out, put into jars, and fill up with the

2# ILLINOIS COOK BOOK.

coldest strong cider vinegar. Keep it tightly
corked from the air, and in four weeks it will be a
delicate relish for breakfast or supper. It looks
very inviting, as it is white and crisp.

Parsnip Fritters. — Scrape and halve tlie pars-
nips ; boil tender in hot salted water, mash
smooth, picking out the woody bits ; add a beaten
egg to every four parsnips: salt and pepper to
taste, and flour enough to make a thick batter;
drop by the spoonful into hot lard and fry brown.
Drain into a hot colander, and dish.

Potato Pancakes. — Grate six good sized raw
potatoes, season with salt and pepper, three eggs not
beaten, a tablespoon of flour, a very little milk and
a pinch of baking powder. Mix all well together,
and fry in a skillet, like pancakes, with plenty of
grease. . mrs. s. h .

Fricadelles. — Take the meat from the soup
bones, chop fine, with some onion and parsley;
fry a little bread as for dressing, and mix with the
pepper and salt, and two eggs. Make into little
balls, and fry brown.

Fricadelles — No. 2. Mix one pound of chopped
veal or other meat, two eggs, a httle butter, one
cup or less, of bread crumbs, one chopped onion ;
the whole well moistened with warm water, or
water from stewed meat, season with salt and pep-
per. Make into balls and fry brown.

MRS. s. II .

BREAKFAST AND SUPPER. 27

Croquets. — One quart finely chopped beef, one
common sized onion, six square crackers, salt and
pepper to taste, one teacup of boiling water; make
into cakes: beat one egg, and dip cakes in egg
and flour, fry in hot lard — excellent.

MRS. K. R — .

Meat Scallops. — Take small tin patty pans, and
line them with mashed potatoes ; mince any kind of
cold meat, and mix with it a little bread crumbs,
minced boiled onion, salt and pepper; moisten with
a little cold gravy. Put a layer of tiiis over the
potatoes; then a layer of potatoes on top. Smooth
nicely and lay small bits of butter on top ; brown in
a hot oven.

Minced Meat on Toast. — Chop fine all the cold
meat left from dinner, place in a spider with a lit-
tle hot water; add a little flour and butter, salt and
pepper to taste. Heat thoroughly, but not too long.
Pour this over slices of toasted bread.

Scalloped Eggs.— Mince any kind of cold meat;
season with salt and pepper, and a few bread crumbs,
cover the bottom of saucers with it, putting in each
small bits of butter. Break a fresh egg on top.
Set in a hot oven, and when the egg begins t© cook,
sprinkle a little salt, pepper, and rolled 'cracker.
Send to the table hot. Nice for breakfast or
lunch.

Delmonico Sauce. — Take an ounce of ham or
bacon, cut it up in small pieces and fry in hot fat;
add an onion and a carrot cut fine, thicken with

28 ILLINOIS COOK BOOK.

flour; then acid a quart of broth seasoned with
salt and pepper, and let it simmer for an hour;
skim carefully, and strain ; a wineglass of any
wine added will be a great improvement. Cold
roast boiled beef, or mutton may be cut into
small squares, fried brown in butter, and then
gently stewed in this sauce.

French Croquettes. — Veal, mutton, lamb,
sweatbreads, and any lighter meats, except chicken
and turkey, can be judiciously turned into cro-
quettes. Chop the meat, very line; chop up an onion
and fry it in an ounce of butter; add a tablespoon-
ful of flour, stir well and add the chopped meat, a
little broth, salt, pepper and a little nutmeg. Stir
two or three minutes, then add the yolks of two
eggs, and turn into a dish to cool. When cool,
mix well together again. Divide up into parts for
the croquettes ; roll in bread crumbs. Dip in
beaten eggs, then in bread crumbs, and fry crisp, a
bright golden color.

Bread Omelette. — One large teacup of bread,
one teacup of cream, one teaspoon of batter, four
eggs, salt and pepper ; fry like an omelette.

Omelette. — Beat Ave eggs, whites and yolks
separately ; one tablespoonful of flour, mix smooth-
ly with a cup of milk and a little salt, pour into a
buttered spider; when partly done, turn half over.

Tomato Omelette. — One teacup cold tomatoes,
stewed ; beat up two or three eggs with a table-

BREAKFAST AND SUPPER. 29

spoonful of flour. Pour into a well buttered spider
and, when well set, fold over and serve at once;
to be eaten w^ith butter.

Asparagus Omelette. — Steam some fresh cut
tender asparagus, and chop fine; mix with the
yolks of five eggs and the whites of three, well beat-
en, and two tablespoonfuls of rich cream. Fry, and
serve quite hot.

Cheese Omelette. — Beat six eggs very light,
add two tablespoonfuls of cream, butter the size of
a walnut, a little chopped parsley, pepper and salt,
and two ounces of grated cheese ; beat well ; butter a
pan ; cook a light brown, told over and serve.
Shake the pan while cooking.

Grated Ham Sandwiches. — Grate finely as much
well-cooked ham as you are likely to need, flavor
with a little cayenne pepper and nutmeg. Roll out
some good pulf paste very thin, cut it into two
perfectly even portions; prick in one or two places
to keep from rising too high, and bake in a quick
oven until a golden brown. Then take it out and
let it stand till cool ; then spread a little fresh but-
ter lightly, over the whole. N'ow, spread the
ham evenly over the paste, and lay the second
piece evenly over it. With a sharp knife, cut in-
to small sized sandwiches.

Potato Balls. — Mash eight nicely boiled pota-
toes; add salt, pepper, butter and two tablespoon-
fuls of cream. Stir well, and make into balls; roll
in beaten egg^ then in crumbs, and fry in hot lard.

3Q ILLINOIS COOK BOOK.

Ham Omelette. — Cut the ham into small dice,
put into a frying pan with a little butter ; stir well.
When nearly cooked, pour in the eggs, which have
been previously well beaten; when well set, turn
half over and serve. If the ham has been boiled,
it should be put in at the same time with the eggs.

Cheese Relish.— One fourth of a pound of
fresh cheese cut in thin slices ; put in a frying pan
and pour over it a large cupful of sweet milk ; add
a quarter of a teaspoon of dry mustard, pinch of
salt, pepper and a little butter; stir the mixture all
the time. Roll three crackers very line, and
sprinkle in gradually; then turn at once into a
warm dish. Serve immediately.

Eggs — Fried. — Grease a skillet, and, when hot,
break in the eggs without disturbing the yolks;
sprinkle with salt and pepper, coveVj and when
done to suit, cut with a spoon and serve.

Eggs — Baked. — ^Butter a pie-pan, and break into
it seven or eight eggs, so as not to disturb the
yolks; salt and pepper to taste, with a small bit of
butter on the top of each egg; place in the oven
and let remain until the whites are well set, when
they will be done.

Eggs — Scrambled. — For a family of six, beat well
ten eggs; have a spider quite hot; put in a piece
of butter the size of an egg; when melted, turn
iu the eggs, stirring all the time, until all are
cooked, but not too much done; salt and pepper.

BREAKFAST AND SUPPER. 31

Eggs — Scrambled, ^o. 2. — Heat a plate until it is
veri/, very Ao/, place on the table and break into it as
many eggs as required; season with salt and pep-
per; stir until all are cooked. This is a very nice
dish for those who do not Uke ec]:ij:s too much
cooked.

Scalloped Eggs. — See page 27.

Eggs for Lunch. — Boil half a dozen or a dozen
eggs, (for several hours, which renders them as di-
gestible as soft boiled eggs) until verj/hard; re-
move the shells and cut in halves length-wise ; then
chop together some cold, boiled ham, cucumber
pickle and the yolks very line; season with salt,
pepper, and sufficient mixed mustard to moisten
enough to roll into balls, and lay one in each half
of the whites. Place in a dish and garnish with
parsle3\ miss a. c .

A Simple Omelette. — Break all your eggs in
one plate ; stir rather than beat up the whites and
yolks. To each three eggs put in a teaspoonful of
cold water; salt and pepper to taste. Chop fine
some parsley, put two ounces of butter into a pan,
and, when hot, pour in the eggs; just as soon as it
is cooked on one side, turn quickly and cook on
the other side. Double it over, when you serve it
on a venj hot plate. The cold water in the Qgg
makes the omelet light and moist.

mm^-

I^HOCOLATE.— For those who use a great deal
^t of chocolate the following is an economical
method. Cut a cake into small bits, and put them in-
to a pint of boiling water ; in a few minutes set off of
the fire, and stir until the chocolate is dissolved; then
boil it again gently and pour it into a bowl ; set in
a cool place; it will keep good eight or ten days.
For use, boil a spoonful or two in a pint of milk
with sugar.

Chocolate — ^o. 2. — Put a quarter of a pound of
chocolote into two quarts of water ; stir frequently
until dissolved ; give it one boil, add one pint of
cream (or one quart of milk) and give it one more
boil. Sweeten to taste.

Cocoa. — The cracked cocoa is considered the
best. Two tablespoonfuls put into a pint of cold
Avater, and boiled two or three hours. Boil it over
several times and add a little to it each time ; boil
the milk by itself.

Coffee. — First have a good article of coffee ;
look it over carefully, removing all sticks and
stones and black grains; put in a bread pan, and
place in a stove oven, having the heat, at first, suffici-
ent to expand the grains, and gradually increasing

DRINKS. 33

it till the coffee is a dark brown, stirring frequently.
By no means allow it to burn ; on removing it from the
oven, stir in a piece of butter as large as a hickory
nut, for three pints of coffee ; this forms a glazing
which excludes the air, preventing it from losing
its strength ; it also improves it. Place it in a tin
pan, and keep it tightly covered. Always put the
cream, in the cup before pouring in the hot coffee,
and stir the cream while filling the cup. In prepar-
ing coffee allow one table spoonful of ground coffee
to each person; put the required amount into the
coffee pot, put in a little of the white of an egg, and
pour in some cold water, stirring w^ell; then pour in
the proportionate amount of boiling water ; let it
boil about twenty minutes, set back off* the stove,
and settle with a very little cold water. Mocha and
government Java coffee mixed, one part Mocha,
two parts Java, make the most delicious coff'ee.

Tea. — Allow a teaspoonful of tea to each person,
put it into the tea-pot, and pour in one cupful of boil-
ing water to every teaspoonful of tea; if it is green
tea let it steep for a little while, but not boil, but if
black tea it is better to boil it. Do not use water
that has boiled long for tea. Spring water is best,
and filtered water next best for tea.

Iced tea. — After the tea, niade quite strong, is
perfectly cold, add ice to each glass. If you like
place a slice of lemon in the bottom of each cup
before pouring in the tea, and then sweeten to
taste.

34 ILLINOIS COOK BOOK

Soda Cream. — Two and a half pounds of white
sugar, ono eighth of a pound of tartaric acid, both
dissolved in one quart of hot water; when cold,
add the beaten whites of three eggs, stirring well ;
bottle for use; put two large spoonfuls of this syrup
in a glass of ice-water, and flavor with vanilla, lem-
on, pineapple or any flavoring, then add one fourth
of a spoonful of bi-carbonate of soda. An excellent
substitute for good soda water.

f^^^m-

fENERxlL EuLES. — All salt meat should be put
on ill cold water, that the salt may be extracted
while cooking; fresh meat should be put to cook in
boiling water ; when the outer fibres contract the in-
ner juices are preserved. For making 50Mp, put the
meat in cold water to extract the juices for the
broth. In boihng meats add hoi water, when more
water is needed, and be careful to keep the water
on the meat constantly boiling; remove the scum
when it first begins to boil; the more gentli/ meat
boils the more tender it will become. Roast meats
require a brisk fire. Baste often.

EoAST Beef, Rabe. — Take a rib or loin roast of
seven or eight pounds, rinse itofi:', season with salt,
pepper, flour, and, if liked, a chopped onion. If
not fat, take a strip of bacon, place in a pan with
a little water, roast one hour, (if preferred quite done
two hours), in a hot oven. The seasoning gets
through the meat better if the meat is stuck with a
knife in a number of places, and the seasoning
rubbed into these holes with the finger. Gravy —
pour ofl' nearly all the grease left in the pan after
the meat has been taken up, and mix some browned

36 ILLINOIS COOK BOOK.

flour with a little cold water; pour into the pan ;
set it on the top of the stove and let it boil a few
minutes; if too thick add hot water, stirring well.

MRS. s. H .

FiLLET-DE-BoEUF. — Take the whole tenderloin,
cutcrosswise, in strips, one-half inch apart; between
the strips, lay strips of bacon, as long as 3^our fin-
ger. Then rub well \\\\.\\ salt and pepper. Put a
little water into the roasting pan and place it in the
oven. Into the pan put half of an oiiion, some
cloves, and a piece of butter. Bake half an hour
in a quick oven. Thicken the gravy with flour.
When done pour in a little sour cream.

MRS. s. H .

Beefsteak, llAMBURa. — Have a porter-house or
loin steak cut thick. Scrape oft" with a spoon, and
wipe clean with a towel; season with salt, pepper,
and flour. Cut deep gashes in each side, instead
of pounding. Have a skillet with a little smoking
hot grease, lay in the steak, cover it with finely
chopped onion : fry (pjickly ; when brown on one
side, turn it over ; when brown take it out, pour
a little water in the skillet, let it boil until the onion
is soft; pour over the steak on the dish.

MRS. s. H .

Tomatoes put on the steak while cooking, is an
improvement.

Beeksteak, fried Vienna. — Have the steak chop-
ped fine in the butcher's shop. Season with salt and
pepper. Have a little grease in a very hot skillet,

MEATS. 37

put in pieces about an inch thick and three or four
inclies square, fry brown on both sides.

MRS. s. H .

Beefsteak, broiled. Scrape or wipe off, and

cut deeply on each side instead of beating it. Sea-
son with salt and pepper. Put on to broil ; w^hen
brown on both sides put on a hot dish and spread
well with good butter.

MRS. s. H-

Beefsteak, broiled No. 2. — Grease the bars of
the broiler with butter, beat or cut the steak, which
must be cut thick, season with salt and pepper.
Place on the broiler over hot coals without a blaze.
As the juice of the meat accumulates on the top of
the meat, take off with the fork and pour this juice
into a teacup, put on the broiler again and so on
until thoroughly done. Place on a hot platter. To
the juice in the cup add a big lump of butter and
about enough hot, clear coffee to color it a nice
brown. Pour this gravy over the steak.

MRS. w. w. B .

Beefsteak, broiled, ¥0. 3. — Have a skillet, with-
out any grease, very, very hot. After the steak has
been prepared and seasoned lay it in the skillet,
put a little butter on top and continue to hack it
with a knife; turn quite often. When brown on
both sides, it is done. Serve with plenty of but-
ter.

MRS.^J. H— — .

38 ILLINOIS COOK BOOK.

Beefsteak, a la mock duck. — Take a good sized
round steak, season and prepare as for frying; place
in the center as much dressing (made of bread
as for fowls) as it will hold. Fold up the sides
and fasten the ends with a piece of strong thread ;
season tlie outside, ^vith salt, pepper and flour.
Place in the bread pan, with some cold water, put
in the oven and bake as a roast. When done slice
across the end in slices half an inch thick.

Dry Beef. — Cut in very thin slices. Place in a
pan and cover well with tepid water : let it gradu-
ally boil, then pour oif the water. Sprinkle the
beef with pepper, and butter, which let melt and
boil for a minute. You may add beaten eggs, or
cream and flour worked well together. It may be
served on thin slices of toast which has been dip-
ped in boiling water with a little salt in it.

Yeal Steak. — Wash, and drj^ with a towel,
pound ivell, with a steak- mallet. Season wath salt,
pepper and flour. Put a good sized spoonful of
grease in. a hot skillet and lay in the steak with
some chopped onions, and fry quite done. Make
gravy in the usual way — hot water and flour.

MRS. s. H .

Yeal Cutlets. — Take two or more cutlets, pound
well with a potato masher, then wash and dry them
on a clean towel, season with salt and pepper.
Have ready a half pint of bread crumbs or rolled
cracker. Whisk two eggs, with one gill of milk,
and pour over the cutlets, then take out one at a

MEATS. 39

time, dip in tlie bread cvumha, pat ivell, \v\th the
back of a spoon, in order to make the crumbs ad-
here well to tlie meat. Put in boiling-hot lard,
and fry slowly until well browned on both sides.
Serve hot.

Yeal Patties. — Three and a half pounds of
veal, six small crackers, one tablespoonful of salt,
one teaspoonful of pepper, one nutmeg, one slice
of pork chopped with the veal, a piece of butter
the size of an Qgg: roll the cracker fine. Mix
with the spices and meat. Make into a loaf like
bread, put bits butter and grated bread crumbs on
the top. Put it into a pan with a little water. Baste
frequently while baking; bake two hours. To be
eaten cold.

MRS. c. w. L^ .

Yeal Omelet. — Three and a half pounds of
veal when chopped, six butter crackers, two eggs,
a half tea-cup of butter, one tablespoon of salt,
one of pep[)er; chop the veal fine; roll the cracker
fine; beat the eggs with the butter. Mix all to-
gether with your hand. Make into a loaf, sprinkle
over with rolled crackers, and butter; bake three
hours; have a little salt, pepper, water and butter
in a pan to baste it with afterwards. A small piece
of pickled pork is very nice instead of the half cup
of butter.

MRS. GEO. B .

Beef can be substituted for the veal, and baked
one hour.

40 ILLINOIS COOK BOOK.

To Corn Beef. — To every four gallons of water
allow two pounds of brown sugar, and six pounds
of salt; boil twenty minutes, taking off the scum.
The next day pour it on the meat packed in a pick-
ling tub, pour off this brine, boil and strain every
two months, adding three ounces of brown sugar
and half a pound of common salt. It will keep
good a year. Sprinkle the meat with salt the next
day, wipe dry before turning the pickle over it.
Let it entirel}^ cover the meat and add four ounces
of saltpetre. Canvas lids are excellent, as they ad-
mit the air and exclude the flies. Turn the pieces
whenever the vessel is uncovered.

Preserving Beef. — For preserving one hundred
pounds of beef take six pounds of salt, two ounces
of saltpetre, two tablespoonfuls of soda, two pounds
of sugar and four gallons of water. Mix well to-
gether; sprinkle the bottom of the barrel with salt,
put in the beef with very little salt between the
layers, pour over the brine and put on a weight
to keep all well covered.

Pickled Tongue. — Take a corned ox-tongue and
boil it until tender; take off the skin; put it into a
stone basin or jar, and cover it with good cider vin-
egar; add a few allspice, whole pepper corns and
cloves — not more than a dozen of each.

Pickled Tongue, No. 2. — To one tongue, two
handfuls of salt, a little garlic, one teaspoonful of
saltpetre, mixed with the salt, two slices of lemon ;
rub all on the tongue. Place the tongue in a jar

MEATS. 41

with the seasoninsc, whole cloves and peppers. To a
quart of water add one gill of strong cider vinegar ;
a heavy stone on top of the phite will keep the
tongue thoroughly covered. It is ready for use in
two or three weeks. It must he hoiled in the
usual manner, and peeled before it is ready for the
table. MRS. s. ii •

Stewed Tongue. — Cut square fillets of bacon,
which dredge with a mixture of chopped parsley,
salt, pepper, and a little allspice. Lard the tongue
with the fillets. Put into a sauce-pan two ounces
of bacon cut in slices, four sprigs of parsley, two
of thyme, a little garhc, two cloves, two carrots cut
in small pieces, two small onions, salt and pepper.
Lay the tongue on the whole, w^et with a glass of
white wine and a o-lass of broth. Set on a moder-
ate fire and simmer about five hours, keeping it
well covered. Pat the tongue on a dish and strain
the sauce over it.

Potato Edging for Tongue. — Mash potatoes
and season with butter, pepper, salt and cream;
dish in lumps, witb a large spoon, and stick a sprig
of parsley into each one.

Lamb's Liver. — Cut in slices a half inch tliick,
beat the yolks of two eggs, and dip the slices first
in egg then in crumbs ; season with salt and pep-
per, and fry in hot drippings.

To Stew Tripe, — Six pounds of tripe ; when well
parboiled, cut in pieces, and put into water enough
to stew ; when quite tender, (which may take sev-

42 ILLINOIS COOK BOOK.

eral hours) add three pints of sweet milk, four
tablespoons of flour, two onions, pepper and salt,
and three-fourths of a cup of butter. Let them
stew fifteen minutes, and it will be read}^ for use.

Tripe-a-la-Creole.— Cut two pounds of tripe
into thin strips, three inches long and half an inch
wide ; wash them for a few minutes in tepid water ;
slice two onions, chop them fine, and put them into
a frying pan with a tablespoonful of good butter:
take three tomatoes and remove the skins by put-
ting in hot water: when the onion is perfectly
brown put on the tomato in slices, a pinch of parslej^,
pepper and salt. Let this cook six minutes, then
add a glassful of white wine. Let it then simmer.
Have the tripe now ready, h iviiig hente I it thor-
oughly in a sauce pan with a little water. Mix the
tripe and sauce together in the sauce pan and let
it cook. Serve as liot as possible.

Sweetbreads, Fried. After lying in salt and
water, put them in cold water a few minutes, then
dry on a cloth thoroughly; fry them with little
strips of salt pork, or dip in beaten egg and bread
crumbs; fry in hot lard — stir one tablespoonful of
flour into a half cup of rich cream; let it boil for
a few minutes, pour over and serve hot.

Sweetbreads, Stewed. — Wash, remove all the
bits of skin, soak in salt and water one hour, then
parboil; when half cooked remove from the fire,
cut in small pieces, stew them in a little water un-
til tender, add a piece of butter, a teaspoon of salt

MEATS. 43

and one of flour, and boil np once. Serve on
toast, very hot.

SwEATBREADS, Broiled. — Parboil, after soaking
in salt water; rub well with butter, and broil;
turn often, and dip in melted butter to prevent
them from becoming hard and drv.

Roasted Yenison. A leg of venison shouhl be
roasted one and a half to three hours. The dry
skin should be taken off, before roasting, with the
fingers, not with a knife. The spit should be
turned very often ; when half done, it should be
basted with flour, butter and red wine, very fre-
quently, until done. A saMle of venison is much
the best piece of the deer ; requires half the time
to roast it that it does the leg, for it is a much
thinner piece. Dress in the same manner as the leg.

Venison Gravy. — For a leg of venison take
five pounds of coarse beef, boil five or six hours.
To three quarts of this liquor add a half pint
of port wine, one nutmeg, two teaspoons of pow-
dered cloves, a half pound of butter, a little sugar,
and thicken with browned flour; after boiling the
beef and spices together, strain, before adding the
other ingredients; add mace, and a half pint of
brandy if liked. Salt to taste.

A Venison Steak. — Cnt steaks, from the leg, one
inch thick; broil about five minutes, season with
salt, pepper and butter; a cupful of the roast veni-
son gravy poured over it, very hot, is nice, or one

44 ILLINOIS COOK BOOK.

half cop of currant jelly thickened with a little
browned flour and butter boiled up and turned
over the steak.

Venison Pie. — Take the neck and breast of the
venison, cut into sraall pieces, season with salt,
pepper, and a little ground cloves; put into the pie
dish as thick as possible, fill up the dish with some
venison gravy or a gravy made of flour, butter,
hot water, salt and pepper. Put into the oven for
half an hour to stew, then add a nice pie-crust
and bake half an hour lono^er.

Sausage. — Ten pounds of fresh pork, six table-
spoonfuls of sage, three tablespoonfuls of salt, two
or three tablespoons of black pepper.

To Boil a Ham. — Prepare the ham the night be-
fore, and let it soak all night in cold water : as soon
as the water conies to a boil pour it off, and add
cold water again ; then add a quart of champagne
cider, (if this cannot be obtained hard cider will
do,) and a few whole spices ; cover closely and let
it boil slowly until perfectly tender. Very nice.

MRS. G. B .

Fricassee of Calf's Tongue.— Boil the tongue
one hour: pare and cut into thick slices: roll them
in flour and fry in drippings five minutes; put the
tongues into a sauce pan, add sliced onion, thyme
and parsley; cover with a cupful of soup, or
other gravy. Simmer half an hour, covered tightly ;
take up the tongues and keep them warm ; strain
the gravy, thicken, put in four or fiva thin slices

MEATS. 45

of peeled lemon, boil one minute and pour over the
fricassee.

Stuffed or Dressed Ham. — Mix one quart of
grated light bread with a teaspoon each of mace,
nutmeg, cloves, allspice, salt, thyme, sweet basil, fat
meat, and parsley chopped fine, and a little butter
and brandy to soften the dressing. Boil and skin
a nice ham, make incisions about an inch apart
as deep as possible, and stuff with the above mix-
ture. Spread the yolk of an egg over the top and
then grate bread-crumbs thickly over it. Bake
until brown. Veri/ nice.

Curing Hams. — Rub salt all over them as soon as
cut and laid on a table : the next day brush off and
pack in a cask. Put on a pickle made as follows ;
one quart of salt to one gallon of water : to six
gallons of water, one half gallon of molasses and
three ounces of saltpetre. Let the hams remain
in six or eight weeks, according to size. Smoke to
suit, and pack away in salt in a cask. Put in a cool,
dry place, and they will keep good all summer.

A Lunch for Travelling. — Chop sardines, ham
and a few pickles quite fine; mix with mustard,
pepper, catsup, salt and vinegar. Spread between
slices of bread nicel,y buttered.

Grated Ham Sandwiches. — See page, 29.

Ham Omelet. — See page, 30.

nm^-

]raOAST Turkey. — Clean, and wash out the crop
^^ and body of the turkey with soda and w^ater,
rinsing it out afterwards ; stuff with a force-meat
made of bread crumbs, a little cooked sausage, pep-
per, salt and butter ; truss the turkey neatly, lay it in
the dripping pan, pour boiling water over it and
roast about ten minutes to the pound, after the
cooking actually commences. Cook slowly at first,
basting often and freely. Ten minutes before taking
it up, dredge with fiour, and baste with butter ; pour
off the fat from the top of the gravy ; thicken with
browned iiour, and season ; boil once, and serve
in a gravy boat. To make oi/sier dressing, take
a pint of oysters to five cents worth of crackers
rolled fine ; wash the oysters and take them out with
a fork ; strain the liquor into the crackers, put
in the oysters ; season with salt, pepper and butter.
Fowls should always be killed the day before they
are used. Mix the seasoning — salt, pepper and gin-
ger— in a saucer, and rub the fowl welly inside and
outside, with it, the night before it is to be used.
If the fowl is not fat enough use strips of bacon
or butter. Put in a roasting pan with a quart of

FOWLS. 47

water, baste frequently while cooking; when clone
thicken the water with flour, for gravy. Ducks,
chickens and geese are all baked alike.

Dressing for Fowls. — Soak some stale bread in
cold water; squeeze out well ; have some butter hot
in a skillet, cut into it finely chopped onion, put in
the bread, let it fry about fifteen minutes, stirring
all the time. Take it out into a bowl. When cooled
season with pepper, salt, nutmeg and chopped pars-
ley ; if preferred chop the liver and heart fine,
break two or four eggs, mix all with the bread with
the back of a spoon so it will work nicely together.
Place it in the ibwl.

MRS. s. H .

To Roast a Goose. — Take a young goose, pick
and singe and clean it well; boil half an hour, to
take out the strong, oily taste, then make the dress-
ing with two ounces finely chopped onion, one
ounce green sage, chopped fine, one large cofiee
cup bread crumbs, some mashed potatoes, pepper,
salt, butter the size of a walnut, yolk of one or
two eggs; mix these well together, and stufiT the
goose; do not fill entirely, as the stuffing requires
room to swell. It will take one and a half hours
to roast it thoroughly. Sauce — Put into a saucepan
one tablespoonful of made mustard, half a tea-
spoonful of red pepper, one glass port vvine and a
gill of the gravy ; mix and warm, and pour over
the goose just before serving.

MRS. s. II .

48 ILLINOIS COOK BOOK.

Chicken, a-la-mode. — Put the chicken on in just
enough cold water to cover it, and boil until the
bones easily leave the flesh ; separate the meat from
the bones and boil the gravy to a jelly ; chop the
meat fine, mix it with pepper, salt and spice; boil
some eggs hard; slice thin; line a deep dish with
them; put in the chicken and gravy; when cold
turn on to a dish, to be sliced thin. Nice for tea
or for lunch. mrs. c. w. l .

Fricassee— Young Chickens — After the chickens
are cleaned, cut off the wings and flatten with the
rolling pin ; do the same with tlie back and breast
(cutting each in two pieces, the back crosswise;)
clean the giblets nicel}^, and, having washed all to-
gether, in cold water slightly salted, put them in a
stew pan with just enough water to cover them,
or half milk and half water; add a few pep-
per-corns, a little mace and a little salt; (a head
of young lettuce is an improvement). Cover the
stew pan and let the chicken boil until quite ten-
der ; strain off half a pint of the liquor into another
saucepan ; add half a pint of boiling milk, set it on
the fire, stir into it a tablespoonful of butter rolled
in flour, and continue to stir, until quite smooth ;
add a little nutmeg; after it is taken off stir in any
kind of flavoring — vinegar or wine. Arrange the
chickens in a deep dish, pour the gravy over them
and send to the table covered.

Fricassee — Young Chicken, No. 2 — Clean the
chicken, and cut it up as if for frying; place the

FOWLS. 49

pieces in a skillet filled with water and add a little
salt; when the water is all out put in a large table-
spoonful of butter and some pepper ; the pieces will
fry a light brown on one side, when tarn over and
fry a nice brown on the other side ; if necessary
add more butter. When done, take up the chick-
en, and make plenty of gravy with flour and hot
water, in the usual manner. This is a good plan
for those who are very fond oi fried chicken, when
the chicken is a little too old to fry in the usual
way.

Birds are dressed, split open in the back and
baked in the oven or broiled. While they are
broiling, they should be lifted from the broiling iron
occasionally and dipped in a gravy of melted but-
ter, pepper and salt, flavored strongly with port
wine.

^iK'W^?, ^^I.J\P^ e^J^p flPU^^'

fAUCE FOR CHICKEN SALAD, SLAW OR LETTUCE. —
Two eggs, two tablespoonfiils of sugar, one
half teaspoon of ground mustard, one half teaspoon
of pepper, one half teaspoon of salt. Beat all well
together, add one teacup of vinegar, boil all togeth-
er in a cup set in hot water, and, when thick as
custard, add a lump of butter the size of a hen's egg.

MRS. KATE R .

Cold Sauce — One fourth pound of butter beaten
to a cream; add gradually one fourth pound sugar;
add lemon juice; beat till very white; or one cup
sugar, piece butter size of an egg, beat to a cream ;
add one glass of wine, and the white of one egg
beaten to a stiff' froth.

Pudding Sauce — One gill of milk, or wine and
water, one fourth pound sugar, two eggs, beaten to a
stiff" froth; pour the liquid, boiling hot, into the
eggs and sugar. I^utmeg.

Lemon Sauce — One cup sugar, one half cup but-
ter, one egg, one lemon-juice and grated rind, three
tablespoonfuls of boiling water, put into a pan; set
over the steam, and stir till it thickens.

SAUCES, SALADS AND PICKLES. 51

Chili Sauce. — One large onion, two red peppers,
six large tomatoes, one tablespoon of salt, one tea-
spoon of ginger, one teaspoon of cinnamon, one
teaspoon of cloves, two tablespoons of brow^n sugar,
and two teacups of vinegar. Boil slowly two hours

and stir well.

MRS. G. L .

Pudding Sauce. — One pint of boiling water, a
half pint of sugar, a half tablespoon of butter, one
tablespoon of flour or corn starch, one tablespoon
of vinegar. Berry juice gives a good flavor and
a nice color.

MRS. GEO. L .

Salad Dressing. — Four eggs beaten well, two ta-
blespoons mixed mustard, one tablespoon hard but-
ter, five tablespoons vinegar and one teaspoon salt;
cook.

MRS. M. p. J .

Rhubarb Sauce. — Make a syrup of sugar and
water, as rich or as thin as you please, only it must
hesyrujy. Skim. Cut the rhubarb into inch pieces
without peeling, add to the syrup and stew until
tender. Beware of adding lemon, ginger, eggs,
or butter to qualify the flavor of pieplant.

Salad Dressing. — Beat two eggs with a teaspoon
of mixed mustard, four teaspoons of melted butter
or salad oil; add, by degrees, two teaspoons of salt,
two heaping teaspoons of sugar, one half teacup
of vinegar, mix well, set on the stove till it thick-
ens. Be sure not to let it boil. When cool stir in two

52 ILLINOIS COOK BOOK.

teaspoons of rich cream. Set it away to get quite
cold; pour this dressing over the salad just before
sending to the table.

Foam Sauce. — One teacup of butter, two and a
half teacups of sugar, two large tablespoons of
flour; beat all to a cream, then pour in one half
pint boiling water; boil ten minutes; beat the
white of an egg to a stiff froth and stir in just
before taking off the stove.

Salad Dressing. Rub tlie yolks of four hard
boiled eggs to a smooth paste, then add two table-
spoons of melted butter, one teaspoon of salt, one
tablespoon of white sugar, pinch of pepper, one
tablespoon of Worcestershire sauce and one cup of
vinegar. Mix all carefully and pour over.

Sauce for Cake or Pudding. — One pint of water,
sweeten to taste ; a lump of butter size of an egg, a
dozen cloves, teaspoon of vanilla extract; put on
the fire to boil, and, when boiling, stir in a heaping
teaspoon of corn starch, which has been previously
mixed with cold water.

MRS. w. w. B .

Chicken Salad. — Take a fine bunch of white
celery, four or five heads, scrape and wash clean;
reserve the green leaves, shred the white part like
straw^s and lay in a glass dish in the form of a nest.
Mince all the white meat, without skin, and put it
into the nest. Make a salad dressing thus : rub the
yolks of two hard boiled eggs to a smooth paste
with a dessert spoon of salad oil or melted butter;

SAUCES, SALADS AND PICKLES. 53

add to it a teaspoon of wliite sugar and a pinch of
salt, and put to it gradually a cup of strong vinegar.
Make a wreath of the delicate green leaves of the
celerj^, around the edge of the nest, between it and
the chicken — pour the dressing over the chicken
when ready to serve: if poured over too soon it
will discolor the celery. White heart lettuce can
be used for the nest.

Chicken Salad, No. 2. — Take one chicken, stew
it, but not too tend'er; when cold cut it into small
pieces size of a pea; take nice crisp celery, put it
in water for a while ; cut it in little pieces; boil a
few eggs hard; put the yolks in a bowl and stir
witli two tablespoons of dry mustard; cut the
whites fine; take a handful of capers, some pep-
per, salt, vinegar and salad oil, or melted butter,
and a little water. Mix well, garnish with celery
and hard boiled eggs. Excellent.

MRS. s. H-

Chicken Salad, No. 3. — One boiled chicken, one
half cup melted butter, five hard boiled eggs, (yolks)
one half pint vinegar, one teaspoon dry mustard,
one half teaspoon of red pepper, one teaspoon of
salt, two heads of celery and a pint of chopped cab-

bage.

MRS. A. B. R-

Chicken Salad, No. 4. — Two large chickens,
eight heads celery, ten eggs, one teacup of olive oil
or melted butter, one tablespoon of mustard, one
teaspoon cayenne pepper, one teacup of vinegar,

64 ILLINOIS COOK BOOK.

and salt to taste. Mash the yolks thoroughly with
the oil, or butter and add salt, pepper and vinegar.
Boil the chickens until the bones can be taken out.
When cold pick to pieces ; chop the celery, (part
cabbage is better,) mix well, stir lightly with a
silver fork. Pour the mixture over when ready
for use — not before.

MRS. GEO. L .

Mayonnaise Sauce. — Put the beaten yolks of
eight fresh eggs in a salad bowl and add white
pepper, a little grated nutmeg and a teaspoon of salt.
Then pour slowly and steadily one and a half
pints of best olive oil into the bowl, stirring all
the time ; as the parts become thick, add, a teaspoon-
ful at a time, enough of good vinegar to reduce to
the proper consistency. The salads upon which this
sauce may be used can be garnished with slices of
hard boiled eggs.

Wine Sauce. — One fourth pound butter, beaten
to a cream with one fourth pound sugar. Boil one
gill of wine or brandy and half a gill of water
mixed ; pour over the sugar and butter. Send to
the table immediately.

Celery Sauce. — Chop fine one head of celery,
put it into a sauce pan with a pint of water, a little
salt, and a few peppercorns. Boil it well. Braid a
tablespoon of flour with two ounces of butter ; stir it
in with a half cup of cream or milk, add the season-
ing, and boil up well. This is nice with boiled
fowl or turkey.

SAUCES, SALADS AND PICKLES. 55

Bread Sauce for Birds. — A very small cup of
chopped onions boiled in water till quite soft, and
the water strained otf. Boil one pint of milk, pour
it over a cup of bread crumbs, two ounces of butter,
a little salt, pepper and mace; stir in the onion,
boil once and serve hot.

Drawn Butter Sauce. — Two ounces of butter
beaten smooth, one tablespoonful of flour, one tea-
cup of boiling water; mix all together, set over
the fire and stir constantly until it boils; add salt,
pepper and hard boiled egg chopped fine; a half
pint of oysters may be added instead of egg, for
boiled fowl.

Mustard. — One cup of vinegar, two tablespoons
of sugar, one tablespoon of butter, half a table-
spoon of celery seed. Mix well, let it come to a
good boil, then stir in two tablespoons of mustard.

To MIX Mustard. — Pour enough boiling water
on the mustard to scald it thoroughly and form a
thick paste ; add a pinch of salt, and thin to prop-
er consistency with good vinegar. Try it.

MKS. c. w. L .

Veal Salad. — Boil veal till very tender, chop
^ne and stir into it a nice salad dressing ; put it in a
shallow dish and garnish with slices of lemon and
celery. A little chopped cabbage or lettuce may
be added, if desired. Boiled ham, chopped and sea-
soned, and served in the same manner, is a very
nice dish.

56 ILLINOIS COOK BOOK.

Potato Salad. — Select new potatoes, or old ones
that are not very meal}^; boil them and cut into
small pieces; while warm season with plenty of
butter, salt, pepper, a little cho[)ped onion and vine-
gar; set away to get cold for supper. Cold beans,
peas, beets etc., left from dinner are very nice pre-
pared in this way for supper.

Mayonnaise Sauce, No. 2. — Yolks of two raw
eggs (not a particle of the whites, else your sauce
will curdle) one and a half mustard spoonfuls of
mixed mustard beaten together; add very slowly
the best salad oil, stirring constantly, until you can
reverse the dish without spilling; then add one
tablespoonful of vinegar, caj-enne and black pep-
per to taste, and a half teaspoonful of salt; stir
briskly until quite light colored, and serve on lob-
ster, lettuce or fish.

Horseradish Sauce. — Two teaspoonfuls of made
mustard, two of white sugar, half a teaspoonful of
salt and a gill of vinegar ; mix and pour over grat-
ed horse radish.

Celery Flavoring — Soak for two weeks half an
ounce of celery seed in a pint of brandy. A few
drops of this will flavor a pint of soup nearly as
well as if a head of celery was stewed in it.

Yanilla Extract. — One gallon proof spirits
(not alcohol) to one pound vanilla beans; crush
the beans in a mortar, and put in the spirits; let
it stand five or six weeks, and strain off as wanted.

SAUCES, SALADS AND PICKLES. 57

Lemon Extract. — One pint of alcohol to two oun-
ces of oil of lemon ; let it stand five or six weeks,
shaking occasionally'.

Cherry or Currant Sauce. — Four pounds of
cherries or currants, two pounds of sugar, one cup
of vinegar, half an ounce of cinnamon, or other
spices if preferred ; cook slowly about an hour.

MRS. c. w. L .

Gooseberry Catsup. — Eight pounds of ripe or
partially ripe fruit, four pounds brown sugar, one
pint of good vinegar, two ounces each of fine cloves
and cinnamon tied in a bas;. Boil the berries and
sugar for three or four hours, then add the spice,
boil a little longer, put in a jar and cover well.
Will keep two years by occasionally scalding and
adding a little vinegar and spice.

Tomato Catsup. — Splendid. Take ripe toma-
toes, and, having quartered them, let them stand in
a stone jar over night; in the morning, throw away
the water produced. Rub them through a sieve,
and to every pint of tomatoes add a pint of
strong vinegar, an ounce of onions sliced tine,
one fourth of an ounce of ground black pepper;
ginger, cloves, and allspice, half a drachm each;
half an ounce of salt. Boil the whole together,
until each ino^redient is tender, then rub throuo:h a
sieve with a wooden spoon, and to each pint add
the juice of two lemons. Boil until it is of the
thickness of cream. Bottled and sealed it will
keep for years. MRS. c. w. l .

58 ILLINOIS COOK BOOK.

Kecipe for one gallon of Tomato catsup. Eight pints
tomatoes, eight pints vinegar, half pound onions, two
ounces ground pepper, one fourth ounce each of all-
spice, cloves, ginger and cinnamon and four ounces salt.

MRS. c. w. L .

Sliced Tomato Pickle. — Take one gallon of
sliced tomatoes that are just turning white, scald them
in salt water, until a little tender ; take one teaspoon
of pepper, same each of mace, cloves, mustard and
cinnamon, four teaspoons of white mustard, one pod
green pepper, four onions chopped fine, and half a pint
grated horse-radish. Mix all together, add one pound
of sugar, and cover with vinegar.

EiPE Tomato Pickles. — One peck of ripe to-
matoes ; prick them with a large needle, lay them in
strong salt and water eight days. Then take them
out of the brine and lay them in vinegar and water,
for twenty-four hours. Scald a dozen small onions in
vinegar and stand the whole away to get cold. Drain
the tomatoes, add them to the cold onions and vine-
gar with a wine-glassful of mustard-seed and half an
ounce of cloves.

Cucumber Pickles. — One gallon of vinegar, a small
teacup of salt, six red peppers, a tablespoon ful of
celery seed, and small pieces of alum and horse-radish.
Wash and wipe the cucumbers, fill the jars, i)ut a
weight on top, tie up close, and in a few days they
will be ready for use.

Cucumber Pickles, No. 2. — Wash your cucumbers
with care, place them in iars and make a weak brine,

SAUCES, SALADS AND PICKLES. 59

(a handful of salt to a gallon and a half of water).
When scalding hot pour over the cucumhers and
cover; repeat this process three morninsjs in success-
ion, taking care to skim thoroughly. On the fourth
day have ready a porcelain kettle of vinegar to which
has been added a lump of alum, size of a walnut.
When scalding hot put in as many pickles as the
vinegar will cover, do not let theni boil, but skim
off as soon as scalded through, and replace them
with others, adding each time a small piece of alum.
When through with all the pickles, throw out this
vinegar and replace with good cider vinegar; add
spices, mustard-seed, and red peppers. Place them
in stone jars ; and over them pour the hot spiced
vinegar ; seal and put away the jars not needed for
immediate use. Honse-radish root cut lengthwise
and placed on top of pickles will impart a pleasant
taste and also prevent mold.

Tomato Catsup — Ripe. — Boil one peck of ripe to-
matoes, fifteen minutes, without removing their skins,
and strain through a sieve. Put into a little bag one
teaspoonful of cloves, (whole) one tablespoon each of
ground cinnamon, allspice and black pepper, and put
these with a pint of good vinegar into the strained to-
matoes, and boil the whole carefully from three to five
hours. When sufficiently boiled add one tablespoon
ground mustard, one teaspoon black and same of red
pepper.

Tomato Pickles. — Thirty-six green tomatoes, ten
green peppers, {without the seeds) ten large onions,
eight cups vinegar, six tablespoons of sugar, three

60 ILLINOIS COOK BOOK.

tablespoons of salt, celery and mustard-seed to taste ;
scald welt together.

Cucumber Catsup. — One dozen large cucumbers,
five large onions; grate each separately, and soak in salt
water one hour, then squeeze the juice out; with the
pulp put red pepper and spices to taste ; add suffi-
cient vinegar to thin properly.

MRS. J. H. M .

Chili Sauce. — One large onion, two red peppers,
six large tomatoes, all chopped fine, one tablespoon
of mustard, one each of cinnamon, cloves, and salt ;
two tablespoons of brown sugar and two teacups of vin-
egar. Boil slowly two hours. This is very nice for
cold meats.

MRS. J. H. M .

Green Tomato Pickles. — Slice, salt and let stand
over night, two gallons of green tomatoes; then
squeeze out, and add twelve onions chopped fine, two
quarts vinegar, two heads cabbage chopped fine, one
quart sugar, horseradish chopped or scraped, one
tablespoonful cloves and one of allspice, two table-
spoons of mustard and two of black pepper. Mix all
well and boi] one hour; can it, and it will keep as long
as you wish.

MRS. J. H. M .

Mangoes. — To stuff one dozen mangoes, take
one cup each of white and black mustard seed, one
handful of horse radish, one teaspoonful each of cloves,
mace, cinnamon, black pepper, celery seed, and one
cup of sugar ; mince a small head of cabbage fine,

SAUCES, SALADS AND PICKLES. 61

pour hot vinegar over it and let it stand half an hour.
Then drain off, and when cold put the mixture
together, adding small beans and cucumbers, and fill
the mangoes. Place them in the kettle with steam
up, and scald gently with the vinegar.

C how-Chow. — Twenty-four large green tomatoes,
eight onions and twelve (seedless) peppers; chop these
fine, then add four tablespoons of salt, eight table-
spoons of sugar, four teaspoons each of cloves, cin-
namon, and ginger and eight teacups of vinegar. Boil
all together slowly for two hours.

Chili Sauce. — One peck of ripe tomatoes chopped
fine; strain the water off; one cup of chopped onions,
one cup of sugar, one cup of mustard seed, one cup of
grated horseradish, a fourthof a cup of salt, two peppers
chopped fine, one teaspoon each of cloves, mace and
cinnamon, two tablespoons of celery seed, three pints of
vinegar. Mix together and it is done; bottle for use.

Ripe Tomato Pickles — Sour. — One pound of
brown sugar to a four gallon jar of tomatoes; peel the
tomatoes, puncture with a fork, and put in layers in
the jar; sprinkling a little sugar over each layer. Put
a light weight on top and keep in a moderately warm
place for a few weeks. They make their own vinegar,
and are sharp pickles. Brown sugar is best.

English Mixed Pickles. — One half peck of small
green tomatoes, three dozens small cucumbers, two
heads of cauliflower, a half peck of small, tender
beans, (string,) six bunches of celery, six green pep-
pers, and a quart of small white onions; chop the

62 ILLINOIS COOK BOOK.

vegetables quite fine, sprinkle with salt and let stand
over night. To six or seven quarts of vinegar add
one ounce each of ground cloves, allspice and pepper,
two ounces of turmeric and a fourth pound of mus-
tard seed. Let the vinegar and spice come to a boil,
put in the vegetables and scald until tender and a
little yellow.

Ripe Tomato Catsup. — Pour boiling water on a
peck of very ripe red tomatoes, to slip the skins off.
Remove all bad spots or green lumps from about the
stem end. Boil slowly for three hours in a porcelain
vessel, stirring often from the bottom. Then add
four tablespoons of ground black pepper, three heap-
ing tablespoons of good mustard, six medium sized
red peppers chopped, and half a tablespoonful of
cloves, and the same of allspice thoroughly stewed in
the best cider vinegar. Simmer the whole, half
an hour, and strain through a common flour sieve;
bottle hot and seal air tight. This makes one gallon
of catsup.

Green Tomato Soy. — To one peck of green
tomatoes add three large onions and six good green
peppers. Slice all together, leaving out the blossom
ends of the tomatoes and the seeds of the peppers.
Put all together into three pints cider vinegar and
two pints water. Let it boil five minutes. Then
strain out the tomatoes, etc., and throw the vinegar
away; now take two quarts fresh vinegar, add two
cups brown sugar, one cup mustard, made smooth
with cold water, one tablespoon each of ground cin-
namon, cloves and allspice, and three tablespoons of

SAUCES, SALADS AND PICKLES. 63

salt. Let this boil up, and pour it over the tomatoes.
Put in covered stone jars, and it will be ready for use
wheti cold.

Chow-Chow — Warranted to be good. One peck
of green tomatoes peeled, one large head of cabbage,
half a dozen good sized onions, chop fine and salt
separately at night. In the morning drain off the
water from the vegetables, and mix them thoroughly,
adding six green and two ripe peppers. Take as much
vinegar as will cover them. Let it come to a boil.
Put the vegetables in the vinegar and let them scald
a few minutes, then take them out and put them in
a jar, adding a little black pepper, cinnamon, and
cloves. Throw away half the vinegar used and add
new vinegar and a pint of sugar to it. When boil-
ing hot pour it over the vegetables.

Apple Sauce. Fill a quart bowl with alternate
layers of sliced apples and sugar; add half a cup of
water, and cover with a saucer held down with a
weight. Bake slowly three hours, and let it stand
till cold. Or : pare and core sweet apples, place them
in a porcelain kettle, with a little water and sugar,
steam or stew them slowly, by covering tightly;
when soft enough to be penetrated by a straw, re-
move the apples carefully, one by one, to a glass dish;
add a cap of white sugar to the syrup in the kettle,
boil it a few minutes, then pour it over the apples.
Beat two or three whites of eggs to a stiff froth, place
the apples in pyramid form, pour the whites over
them and, lastly, sprinkle with finely sliced lemon peel.

^m^j fmi^?>-

^OR Jellies. — Take six pounds of dried apples
and six gallons of cold water and let them
soak twelve hours, then strain through a flannel bag ;
add to each pint of the juice one pound of grape
sugar, and one ounce of Cooper's sheet gelatine ;
boil twenty-five minutes and flavor to taste.

Apple Butter. — Take four pounds of dried apples,
two pounds of dried pumpkin ; soak them twelve
hours, then add one gallon of gluco or grape sugar ;
one quart of boiled cider, one quart of golden syrup, six
pounds of New Orlean's sugar, one fourth of a pound
of Cooper's gelatine, a little spice mixed to suit the
taste. Boil gently for one hour, stirring all the time.

Apple Butter, No. 2. — Nine gallons of fresh cider
boiled down to six gallons ; ten gallons of apples, pared
and cored ; ten lbs. of sugar, cinnamon to suit the
taste. Add sugar and cinnamon just half an hour
before taking up. Boil all, three or four hours, stir-
ring all the time. MRS. geo. l .

Spiced fruit. — Seven pounds of fruit, three pounds
of sugar, one pint of vinegar, allspice, cloves and stick
cinnamon. Boil the syrup three mornings and pour
it over the fruit ; the third morning cook the fruit
until tender. mrs. geo. l .

SWEET PICKLES. 65

Any kind of spiced fruit syrup, after the fruit is
all used out, is better to put in mince meat than boil-
ed cider, therefore it should be saved for that pur-
pose. MRS. L .

Spiced Peaches. — One peck of peaches, two quarts
of vinegar, four pounds of sugar, three nutmegs, one
tablespoonful each of cloves and cinnamon ; after
paring the peaches, place in a jar, strewing spices
through them. Boil vinegar and sugar together, and
pour over them, three days in succession ; the fourth
day boil all together for twenty minutes.

Green Tomato Sweet Pickles. — Take a quart
of vinegar and six pounds of sugar, with one ounce
each of cloves, cinnamon and allspice, and boil
them together. Then take medium sized tomatoes,
have them whole and green, stick cloves around in
them and boil them in the syrup until tender. Put
them into a jar and cover them with the syrup.

Spiced Peaches, No. 2. — One Peck of fruit, five
pounds of sugar, one pint of cider- vinegar ; tie in a thin
muslin bag one ounce each of cinnamon, cloves and
whole spice; make a syrup of the sugar and vinegar,
add the fruit and spice ; boil half an hour, and seal
while hot.

Muskmelon PiiESERVES. — Take a ripe muskmelon,
remove the seeds, peel and cut in pieces ; put into
a stone jar and cover with scalding vinegar; let them
stand until next day, when pour off the vinegar, heat
it and pour it on them again ; do the same every day
until the fourth day. Weigh the melon and to
every five pounds add three pounds of sugar, one

66 ILLINOIS COOK BOOK.

quart of the vinegar, and spice to suit ; put all to-
gether and simmer till tender. The second day after
pour off the syrup and boil down until there will be
just enough to cover the melon. Well worth the
trouble.

Quinces, Preserved whole. — Pare and put
them into a saucepan with the parings at the top;
fill with hard water, cover close and set over a gen-
tle fire until they turn a reddish brown. Let them
stand till cold, put them into a clear, thick syrup,
boil them for a few minutes, set them to one side till
quite cold, boil them again in the same manner ; the
next day boil them until quite clear. If the syrup
is not thick enough, boil more ; when cold put bran-
died paper over the fruit. The quinces may be quar-
tered or halved.

Preserved Pears. — Peel, core and cut in halves;
weigh one pound of fruit to one pound of sugar.
Make a syrup of the sugar, put in some preserved
ginger and sliced lemons to flavor it ; boil the pears
until quite soft, take out into a dish to cool, and boil
the syrup ten or fifteen minutes longer.

Fresh Peaches. — Remove the skins by pouring
boiling water on them, a few at a time, and you can
peel them like potatoes ; weigh them and to each
pound of fruit allow a quarter of a pound of sugar,
and make a clear syrup, allowing one pound of sugar
to one quart of water ; put the peaches hot into the
jars and fill the jars with hot syrup. If you have
not enough syrup add boiling water. The syrup the
peaches are boiled in can be used for anything else.

SWEET PICKLES. 67

Siberian Crab-apple Preserves. — Wipe them,
leave the stems on, weigh, and allow one pound of
fruit to one pound of sugar ; prick the apples with a
large needle, which will prevent the skins from crack-
ing; make a syrup of sugar; when clear put in the
apples and boil twenty minutes; take them out and
lay on a dish to co.)l; put them into jars and strain
the syrup over them.

Citron Melon Preserves. — Peel the melon,
take out the inside, and cut it in small pieces, two
inches long and one inch wide ; put a piece of alum
into the water, and boil until the melons are quite ten-
der; then weigh, allowing one pound of sugar to one
pound of fruit ; drain the meh)n into a dish, sprinkle
the sugar over it and between the pieces, and let it
stand over night. The next day pour off the syrup,
cut up two lemons into small pieces, removing the
seeds, and put them and some preserved ginger into it,
and boil till clear ; then put the melon in and boil ten
or fifteen minutes, take it out on a dish to cool, put
into jars and pour the syrup over it. Seal tight.

To Spice Fruit. — For seven pounds of fruit take
four pounds of good sugar, one quart of good cider
vinegar, cinnamon and cloves tied in a bag.

MRS. s. H .

Brandy Peaches. — To eight pounds of fruit take
four pounds of sugar; make a syrup of the sugar, and
to every two pints of syrup add one and a half pints
of good brandy; cook the peaches until they are heat-
ed through ; then pour on the syrup and seal air
tight. MRS. s. H .

68 ILLINOIS COOK BOOK.

Spiced Grapes. — One and a half pounds of sugar,
one quart of vinegar, cinnamon and cloves to taste;
let it come to a boil ; skim it well; put the grapes into
a stone jar in bunches; pour the syrup on hot; repeat
three or four times.

An excellent rule for canning the larger fruits,
peaches, pears &c., is to place them in a steamer
over a kettle of boiling water, first laying a cloth in
the bottom of the steamer ; fill this with the fruit
and cover tightly ; let them steam for fifteen min-
utes, or until they can be easily pierced with a fork.
Make a syrup of the right consistency ; as the fruit
is steamed, drop each for a moment into the syrup;
then place in the cans, having each half full of
fruit; then fill up with the hot fruit syrup; then
cover and seal.

Lemon Butter. — One and a half cups of white
sugar, whites of three eggs, yolk of one egg, grated
rind and juice of one and a half lemons ; cook, over
a slow fire, twenty minutes, stirring all the time.

Grape Butter. — Pick the grapes from, the stems,
wash and put them in a kettle with a very little
water, as there is a great deal of juice in them ; boil
till tender, then take off and strain through a colan-
der ; put a pound of sugar to a quart of juice, boil,
and stir well until done; no spices required. Grapes
that fail to ri[)en may be profitably used in this way.

Preserved Peaches. — Select peaches of fine
quality and firm, pare them and place them in a
steamer over boiling water and cover tightly; an

SWEET PICKLES. 69

earthen plate placed in the steamer under the fruit
will preserve the juices, which, afterwards, may be
strained and added to the syrup ; let thein steam for
fifteen minutes or until they can be easily pierced
with a fork. Make a syrup of the best sugar, and,
as the fruit is steamed, drop each peach into the syr-
up for a few seconds then take it out and place in the
cans; when the cans are full pour over them the hot
syrup and seal immediately. The syrup should be
well skimmed before pouring over the fruit ; use half
or quarter of a pound of sugar to a pound of fruit
in canning. This rule is excellent for all the l.irge
fruits, as pears, quinces, apples &c.

Canned Cherries — Stone the fruit, weigh it?, and
to one pound of fruit allow half a pound of best sug-
ar; after putting the fruit into the syrup, let it scald
(not boil hard) for ten or fifteen minutes, and then can
and seal. A few of the cherry stones put in a mus-
lin bag and put into the syrup to scald with the fruit
imparts a fine flavor ; they should not be put in the
jars with the fruit. This method is excellent for use
with all the small fruits, as strawberries, raspberries
and plums.

Currant Jelly. — The currants should be ripe
and freshly picked ; after the stones are removed
place them in a kettle without any water and let them
stew gently; remove from the fire when they begin to
turn white, and press them through a strainer cloth
to extract the juice ; to each pint of juice take one
pound of white sugar ivhich has been previously
heated in the oven ; then put over the fire and boil

70 ILLINOIS COOK BOOK.

fifteen minutes after the sugar has been added; dip it
slowly into the jelly glasses, having a wet cloth
wrapped around each one to prevent its cracking.
Some think a quart of raspberries to a peck of cur-
rants is an improvement.

Grape Jelly. — Strip from their stems some ripe
grapes, and stir with a wooden spoon over a gentle fire
until all have burst and the juice flows freely from
them ; strain through a jelly bag; to every pint of
juice put fourteen ounces of sugar ; put the juice on
to boil fifteen minutes, then add the sugar and boil
fifteen minutes longer, keeping it constantly well
stirred and skimmed.

Crab Apple Jelly. — Put the apples into a kettle
with just enough water to cover them ; let them boil
until they are soft, mash them up and strain through
a jelly bag, adding one pound of sugar to one pint of
juice ; proceed as with other jellies.

Quince Jelly. — Take the parings and cores of
quinces cover them with water and let them boil two
hours ; strain, and add one pint of juice to one pound
of sugar; proceed as usual

Apple Jelly. — Boil the apples in a little water,
strain through a sieve, and put one pint of juice to
one pound of sugar; add the juice of two lemons.

Strawberry, Blackberry or Raspberry Jam —
Mash the berries with a wooden spoon, put them in-
to the preserving kettle, and let them cook ten min-
utes ; then add one and a half pounds of sugar to
one quart of raw berries

SWEET PICKLES. 71

Cider Jelly. — One and a half ounces of gelatine,
the grated rind of one lemon and the juice of three ;
add one pint of cold water and let it stand one hour;
then add two and a half pounds of loaf sugar, three
pints of hoiling water and one pint of cider. Put
into moulds and set in a cool place.

Wine Jelly. — On one box of Coxe's gelatine
pour a pint of cold water and let it stand ten min-
utes ; then pour on four pints of boiling water and
one pint of wine, and add two pounds of sugar, the
juice of three lemons and the grated rind of one.
Strain immediately through a jelly bag and let it
stand to cool.

MRS. w. s. H .

Orange or Lemon Gelatine. — Half a box of
gelatine dissolved in half a pint of cold water, juice
of six and grated rind of one orange, one and a half
pints of boiling water and half a cup of sugar. For
lemon gelatine after dissolving add one and a half
pints of boiling water, one cup of sugar, the juice of
three and the rind of one lemon, strain, and set to
cool. MRS. w. H .

Apple Jelly for Cake. — One large or two small
apples grated, the rind and juice of one lemon and
one cup of sugar ; boil three minutes.

Blackberry Cordial. — Heat half a bushel of
berries, and express the juice, add two ounces each
of allspice, cinnamon and cloves ; allow one pound
of sugar to a pint of juice ; boil thoroughly, and,
when cool, add half a gallon of best brandy.

72 ILLINOIS COOK BOOK.

Blackberry Cordial, No. 2 — To every quart of
juice put one pound of white sugar, half an ounce
each of grated nutmeg and cinnamon, and quarter of
an ounce each of allspice and cloves, and add one pint
of best brandy ; tie the spices in a thin muslin bag;
boil juice, sugar and spices together for fifteen min-
utes, skim well, add the brandy and set aside to cool
in a closely covered vessel. When perfectly cold take
out the spices, strain and bottle, sealing the corks.

Grape Wine. To each quart of grape juice, put
two quarts of water and three pounds of sugar.
Soak the skins of the grapes in the water.

Currant Wine.— Mash and squeeze the currants
through a strong cloth. To every two quarts of juice
add one quart of water and two pounds loaf sugar.
Stir this well and set it away in large stone jars for
two or three weeks ; there will be a thick scum ; take
this all off and add to every gallon a pint of best
brandy or pure spirits. Put it into a demijohn and
stop it tight.

Quince Cordial, — Pare and core the quinces, then
grate them; boil them, as well as the parings and cores.
Strain, and to two quarts of juice add one pound
sugar, one pint brandy, and spices to suit the taste.

Cherry Bounce — Stone the cherries and put them
into a jar; place this jar in a pot of boiling water. Set
the pot on the fire and let the water boil around the jar
till all the juice is extracted. Strain, and to one gallon
of juice add four pounds of su<!,ar, boil and skim, add
whole spice, one quart of brandy and one quart of rum.

SWEET PICKLES. 73

Sweet Champagne Cider.— Let the cider fer-
ment for two or tliree weeks ; when it is lively add to
each gallon one to two pounds sugar, according to the
tartness of the cider. Let it work until it has the
taste you wish. Then mix for each gallon of cider
one fourth ounce of sulphite of lime into one quart
of cider, and return it to the rest. In three days it
will be clear and ready for you to bottle what will be
a sweet, sparkling cider.

Cheap Wine for Cooking.— Take new cider
from the press, mix as much honey with it as will
support an egg ; boil it gently fifteen minutes but not
in iron, brass nor copper. Skim well and when cool
put it into a cask. In the following March it will be
ready to bottle — in six weeks ready to drink.

nmv-

?00D Hop Yeast.— Take one handful of hops and
boil them a minute in a quart of water; then
pour the water over six spoonfuls of flour and stir well;
let it cool ; then stir in a teacupful of good soaked
yeast and let it rise well; then stir in corn meal until
stiff enough to cut. Keep out in the wind on plates
or a clean board till dry. MRS. s .

Dried Yeast. Tin cup of milk-warm water, two
cups of fresh butter-milk, two fablespoons of yeast;
mix in enough meal to make a thick batter, let it
rise in a warm place ; then add enough meal to
make a stiff dough ; roll into thin cakes to dry. Use
one tablespoon of dried yeast to one quart of flour.
Make up with milk- warm water into loaves of bread,
instead of sponge ; raise and bake.

MRS. J. p .

Salt Kising Yeast. — The night before baking
scald one pint of meal, stirring and adding water un-
til it makes a thick gruel; add one tablespoon of sugar,
and one teaspoon of salt; keep in a warm place until
morning. Then put in one and a half pints of luke
warm water, and a small half teaspooiiful of soda;

BREAD. 75

stir in flour enough to make a thick batter; keep in a
warm place, raise and knead as in other yeast.

MRS. J. p .

Salt Rising Yeast, No. 2. — One tablespoon flour,
two tablespoons of corn meal; stir to a thick mush
with boiling water, cover and set in a warm place
over night. In the morning add to one pint of new
milk enough boiling water to scald it slightly ; then
pour it over the mush of the previous night ; add
enough flour to make a thick batter ; add a pinch of
salt, and the same of sugar. After the sponge is
very light and over-flowing mix the dough, adding
a little warm water if needed, and work very tlior-
oughly before setting to rise.

MRS. G. L .

Excellent Light Bread. — Soak two table-
spoonfuls of dry hop yeast (or half a cake compressed
yeast,) for an hour, in enough warm water to cover it.
Then, with flour and a little additional warm water,
make about a quart of batter. Let it rise over night;
in the summer set it in a cool place, in the winter,
near the fire. In the morning sift about as much
flour as the batter and a pint of warm water will
mix, add salt, and if desirable a little lard; knead
until perfectly smooth. In fifteen or tioenty minutes
knead again, diligently. Let it rise until quite light,
then knead again well) let it stand a few minutes only^
then knead again into small loaves. Do not grease
the pan, but aUvays grease each loaf well with sweet
lard or butter. Bake in a slow oven; wdien thor-
oughly done, take out the pan, grease the loaves

76 ILLINOIS COOK BOOK.

over the top with a little butter, cover them ivMle in
the pan^ with a piece of thick paper. After remain-
ing in the pan fifteen minutes, take tlie loaves out and
let them remain a few minutes, right side up. When
perfectly cold put awa}- in a tin box, or as convenient.
For light rolls — take off a piece of dough after the
second kneading, add a little more lard, and bake as
directed for the loaves.

MRS. JUDGE T .

Vienna Kolls. — To one quart of flour add two
teaspoons of best baking powder; sift thoroughly, add
a little salt, and rub a tablespoonful of lard or butter
through the flour; use enough sweet milk to make a
soft dough; roll out, and cut with a round cutter;
fold over like a turn-over, and wet the edges with
milk, to make them adhere; wash over with milk to
give them a gloss. Place in a pan so that they will
not touch; bake fifteen or twenty minutes.

MRS. H. M .

Parker House Rolls. — Two quarts of flour, one
tablespoon of lard, one teaspoon of salt; rub well
together; scald one pint of milk; when cool, mix with
the milk half a teacup of hop yeast and half a cup of
white sugar; make a hole in the flour and pour in
the mixture; stir it around with enough of the flour
to make a sponge; cover it and set it in a warm place
to rise; when light, mould into rather a stiff" dough;
let it rise asrain; roll it out an inch thick, cut it into
strips an inch wide and three inches long and lay them
on buttered tins; when light, bake in a quick oven.

BREAD. 77

Soda Biscuits. — One quart of flour, one heaping
tablespoon of lard, one pint of milk (nearly), one
teaspoon of soda, scraped off with a knife, two small
teaspoons of cream of tartar; sift soda and cream of
tartar thoroughly in the flour, then rub in the lard
and add a little salt. Pour in enough milk to make a
soft dough and mix quickly: roll out half an inch
thick, and bake in a quick oven.

Steamed Brown Bread. — Three teacups Graham
flour, four teacups of corn meal, one cup of molasses,
one teaspoon of soda, one teaspoon of salt, one quart
of buttermilk, one tablespoon of brown sugar; steam
six hours.

Brown Bread. — Two coffee cups of Indian meal,
one cup of molasses, one quart sweet milk, one
teaspoon of salt, two teaspoons of baking powder,
two eggs; stir with flour about as stiff as for cake,
and bake in a pudding dish; or it can be steamed two
or three hours, and then set in the oven to brown.

Graham Bread. — It is a good plan to take a cer-
tain quantity of the risen sponge on baking day and
set it aside for brown bread. Put into a pan two
parts Graham flourj and one part white flour, and to
every quart of this add a handful of Indian meal and
a teaspoon of salt : wet this up with the sponge, and,
for a fair sized loaf, add one half cup molasses. The
dough should be very soft and handled as little as pos-
sible; add warm water, if you have not enough sponge
to make it of the proper consistency. Bake slowly.
Give it time to rise and to bake. Do not cut while
hot. Most persons prefer not to sift brown flour.

78 ILLINOIS COOK BOOK.

Cream Biscuits. — Three heaping teaspoons of
baking powder in a quart of flour which has been
sifted three times, a lump of butter the size of a wal-
nut, a pinch of salt, and one half pint of cream.
Mix daintily with tips of fingers. Koll out thin, and
bake a delicate brown.

Flannel Rolls. — One cup uf sweet milk, whites
of two eggs, two thirds of a cup of butter, flour to
make a thick batter, two tablespoons of sugar and two
teaspoons baking powder. Form into rolls, let them
rise — then bake.

Rusk. — Tu one tumbler of milk put one half gill
of yeast, three eggs, one half cup of sugar, butter size
of an egg and a little nutmeg or lemon. Melt the but-
ter, pour it into the milk warm, add the yeast, sugar,
the well beaten eggs, and flour enough to make a
dough. Let it rise over night ; when very light roll
out and put it on tins to rise again.

BuNNS. — One quart of flour, one pint of warm milk,
four tablespoons of butter, and one gill of yeast. Mix
them and set it to rise three or four hours. Then
add two beaten eggs and one fourth pound of sugar.
Mix this into the dough and set it to rise about two
hours. When very light make the dough into bunns,
and set them close together to rise. When all of a
sponge brush the top with a little milk and molasses
mixed. Set in a quick oven and bake fifteen or
twenty minutes.

Luncheon Cake. — One pound of dough, two ounces
of butter, two ounces of powdered sugar and two eggs.
Beat all well together in a basin, using the hand in-

BREAD. 79

stead of an egg-beater. Set it in a plain mould to
rise for three quarters of an hour, then bake in a
quick oven. When eaten it should have the appear-
ance of honeycomb. This is nice luncheon cake, and
will make delicious toast when stale.

Baking Powder Biscuits. — One quart of flour,
two teaspoons of baking powder, a little salt, lard the
size of an egg, and enough sweet milk to mix into a

soft douojh. MRS. J. H. M .

Baking Powder Biscuits, No. 2.— One quart of
flour, sifted two or three times, two heaping teaspoons
of baking powder, a pinch of salt, and one tablespoon
of lard mixed thoroughly through the flour. Then
pour in one half pint of cream, (or cream and water)
do not knead much, but roll out on the board ;
double the dough and roll again, repeating this
once or twice. Do not touch the hands to it any
more than necessary ; cut into biscuits ; mak^ them
touch each other in the pan. You will have deli-
cious biscuits with very little trouble.

MRS. w. w. B .

Corn bread. — One pint of sour milk, two cups of
meal, one cup of flour, half a cup of molasses, a
teas[)Oonful of soda and a little salt; steam two hours;
bake one hour. mrs. m. p. j .

Corn Bread, No. 2. — Four cups of corn meal, two
cups of rye flour, three cups of sour milk, one cup of
molasses, one teaspoon of soda, salt. Steam three
hours and bake half an hour.

Mi>s. m. p. j .

80 ILLINOIS COOK BOOK.

Graham Gems. — One cup Graham fioiir, one half
cup of white flour, one tablespoon of butter, one egg,
one tablespoon of sugar, a little salt, three large table-
spoons of baking powder, enough milk to make a stiff
batter; heat the tins : add the eggs last.

MRS. M. p. J .

Cream Puffs. — Heat one fourth pound of butter;
add one half pint of sweet milk and let it come to a
boil; then add by degrees six ounces of flour, and stir
it luell tvhile on the stove, until the dough looks very
smooth and dark. Empty it into a bowl and stir in
(without beating) five eggs; have a hot oven ; drop
little balls into lightly greased pans and bake them;
when they have risen high, and baked a nice brown,
they are done: take very thick cream and whip it
stifl', sweeten well with powdered sugar, and flavor
with vanilla; open the pufls just a little on the side
and fill them. mrs. s. ii— — .

Crumb Cakes. — To one pint of sour milk put .one
cup of bread crumbs, a little salt, two well beaten
eggs, and flour enough to make a batter, not too stiff;
add a small flat-teaspoonful of soda just before baking.
Bake as buckwheat cakes.

Buckwheat Cakes. — One quart of warm water,
one large spoonful of Indian meal, scalded, one teaspoon
of salt, four tablespoons of yeast and one large spoon-
ful of molasses ; stir in enough buckwheat flour to
make a thin batter. Let it rise over night and, in the
morning, add a pinch of soda. They should be as thin
as will turn over, and no more grease used than
needed to keep them from sticking.

BREAD. 81

Flannel Cakes. — Mix three tablespoons of flour
with half of a pint of cream, add two eggs, and beat
the whole very smooth. Then add slowly one half
pint new milk into which has been put a teaspoon of
baking powder. Heat well together and fry in hot
lard. Eat with pDwdered sugar mixed with grated
nutmeg or cinnamon.

BuEAKFAST Cakes. — •One pint of sour milk with
one scant teaspoon of soda stirred in it until it foams
like soda water; the well beaten yolks of two or three
eggSj a little salt, and flour enough to make a batter,
not too thick; lastly add the beaten whites; bake in
plenty of hot lard, on a moderately hot griddle.

MRS. w. w. B .

For corn meal cakes use meal instead of flour. Do
not use as hot a griddle as for flour cakes.

Very Plain Corn Bread. — One pint of corn
meal, with a little salt and a teaspoon of lard stirred
in; wet with enough water to make a very thick bat-
ter ; bake on a griddle. mrs. b .

Kentucky Biscuit. — One quart of flour, two
tablespoons of lard, one teaspoon of salt ; make up
stiff with water and beat with a potato masher, for
fifteen minutes. Bake in a quick oven.

Graham G-ems, No 2. — One cup of sour milk, one
teaspoon of soda, one teaspoon of salt, half of a cup
of molasses, Grraham flour enough to make a stiff bat-
ter; stir hard and bake in muffin irons.

Pop Overs. — One cup of flour, one cup of sweet
milk, one egg, and a pinch of salt ; beat thoroughly;
heat the pans and butter them ; fill half full with
the batter, pmd bake in a quick oven.

PA^^^^-

I^OFFEE Cake. — Four eggs, two cups of brown
^t sugar, one cup of butter, one cup of molasses,
one cup of cold coffee, one half pound of raisins, one
half nutmeg, two teaspoons of cloves, one teaspoon
of soda, and four cups of flour.

Sponge Cake. — Three eggs, one cup sugar, one
cup of flour, two tablespoons of sweet milk, and one
teaspoon of baking powder.

MRS. J. H. M .

Sponge Cake, No. 2. — Two eggs, one cup of sugar,
five tablespoons of water, one and a half cups of
flour, one and a half teaspoons of baking powder.
For jelly cake, bake in layers.

Sponge Roll, No. 3. — Three eggs, one cup of
sugar, one half cup of sweet milk, one cup of flour, one
and a half teaspoons of baking powder; pour it thin
into a baking pan, bake slowly and when done spread
jelly or jam over it, roll up and wrap it in a cloth.

Sponge Cake, No. 4. — One coffee cup of sugar,
same of flour, five eggs, one lemon, one teaspoon
of baking powder or not. Nice.

MRS. M. p. j .

CAKES. 83

Sponge Cake, No. 5. —Twelve eggs leaving out
the yolks of two ; eighteen ounces of sugar, twelve
ounces of flour, one lemon ; heat the flour.

MRS. M. p. J .

Cream Sponge Cake, No. 6.— Six eggs, one pint
of fl.nir and one tablespoonful extra, one half teacup
of ice water added last; two teaspoons of baking pow-
der. Fo7' the crea?7^— Three fourths pint of rich cream,
two tablespoons of sugar, two teaspoons of corn
starch; let it come to a boil ; when cold, spread be-
tween the layers.

MRS. c. w. L .

Sponge Cake, No. 7. — Two eggs, thoroughly
beaten with one cup of sugar, one third cup of boil-
ing water ; sift two teaspoons of baking powder into
an even teacup of sifted flour; season with lemon or
vanilla. By the use of one more egg you can make
any kind of layer cake, better than with the butter
in: for this, save the two whites for the frosting, using
two yolks and one egg for the cake. Bake in jelly
tins. If desired sprinkle cocoanut over each layer of
frosting ; or, for chocolate, use one half teacup Baker's
chocolate grated and stirred into the frosting.

Seal Brown Cake.— The whites of seven eggs,
two cups of sugar, one cup of milk, one cup of butter,
two and a half cups of flour, one and a half cups
of grated chocolate, two teaspoons of baking pow-
der, one teaspoon of vanilla ; bake in jelly pans, and
put together with chocolate paste, made as follows :
two cups of grated chocolate, one cup of water, eight

84 ILLINOIS COOK BOOK.

tablespoons of sugar, one tablespoon of butter ;
boil to a thick paste.

White Mountain Cake. — Whites of six eggs,
two thirds of a cup of butter, one cup sweet milk, two
cups of sugar, three cups of flour, two teaspoons of
baking powder.

Fruit Cake. — One pound of butter, one pound of
sugar, one pound of flour, ten eggs, two pounds of cur-
rants, two pounds of raisins, one pound of citron, one
wineglass of brandy, two nutmegs, one large table-
spoon of molasses, one teaspoon each of cinnamon,
cloves and allspice.

Snow Cake. — Whites of ten eggs, one and a
half tumblers of powdered sugar, one tumbler of
flour, one teaspoon of cream tartar ; flavor to taste.

Coffee Cake, No. 2. — Two teacups of sugar, one
teacup of butter, two thirds of a cup of molasses, one
cup of strong coffee, four eggs, four cups of flour, one
tablespoon each of cloves and cinnamon, one nutmeg,
one teaspoon of soda, one cup of raisins, a cup of cur-
rants, half a cup of citron.

Ice-cream Cake. — Take the whites of five eggs,
one and a half cups of sugar, half a cup of butter,
a cup of milk, one and a half teaspoons of baking po^v-
der, three cups of flour. Separate this mixture and
color half of it with strawberry coloring. Flavor this
with vanilla ; the white with lemon. Put in the
white, then the pink, and so on. Bake slowly.

Ice-cream Cake, No. 2. — Two cups of sugar, one
cup of butter, three cups flour, a half cup of sweet

CAKES. 85

milk, the whites of eight eggs, two teaspoons of baking
powder. Bake in layers.

Cream for the above. — Two and one half caps of
sugar, with enough water to moisten it thoronghl}' ;
then boil. Beat the whites of three eggs to a stiff
froth, and when the syrup is clear pour it on them
hot, and stir fast ; add one teaspoon of citric acid ;
flavor with vanilla.

MISS M. E. c .

CocoANUT Rose Cake. — Cream half a cup of
butter with one and a half cups of sugar. Dissolve
a scant teaspoon of soda in two teaspoons of boiling
water, and add to it half a cup of thick, sweet
cream. Whip the cream to a froth, and mix it light-
ly with the butter and sugar. Then add two tea-
spoons of cream tartar, sifted through two and a
half cups of flour; Sididi finally the whites of five eggs,
beaten to a stift* froth. Flavor with vanilla, and
color a light pink, with cochineal or analine ; a drop
or two will color the whole cake.

Cocoanut Filling. — Beat the whites of two eggs
to a stiif froth ; add one cup of powdered sugar and
two thirds of a grated cocoanut. Put this between
the layers and cover the top with a portion, over
which sprinkle the balance of the cocoanut, mixed
with a little powdered sugar.

M. E. c .

Almond Cake. — Three cups of sugar, one cup of
butter, one cup of sweet milk, the whites of twelve eggs
beaten to a stiff froth ; five cups of flour^ three tea-

86 ILLINOIS COOlv BOOK.

spoons of baking powder sifted with the flour. Flavor
with lemon.

Icing for this dike. — The whites of four eggs beat-
en to a stiff froth, one pound of pulverized sugar,
half a tablespoon of cream tartar, half a tablespoon
of corn starch and two pounds of chopped almonds
mixed with the icing and spread between the layers.

M. E. c .

Fig Cake. — The whites of six eggs, two cups of
white sugf.r, two cups of flour, one cup of corn starch,
one cup of milk, one and a third cups of butter, one and
a half teaspoons of baking powder; flavor to taste;
bake in four layers. Darlc Part. — Yolks of six eggs,
one cup of brown sugar, half a teaspoon of soda dis-
solved in half a cup of water, half a cup of butter,
half a nutmeg, one teaspoon of cinnamon, nearly two
cups of flour, one and a half cups of chopped raisins,
half a pound of figs chopped fine; mix the figs and
raisins with the flour. Bake in three layers. Put the
layers together with icing.

MRS. J. H. M .

Fig Cake, No. 2. — Make any white cake and bake
it in five layers. Take a pound of figs, chop them fine,
put in a pan with one cup of sugar and a pint of
water. Let it stew slowly, on the back of the stove an
hour and a half, stirring frequently. This should be-
come a thick paste ; then spread it between the layers.

MRS. c. V. J .

White Mountain Cake, No. 2. — Three cups of
sugar, a cup of butter, half a cup of sweet milk, the
whites of ten eggs, three teaspoons baking powder, sift-

CAKES. 87

ed into four and a half cups of flour; flavor with va-
nilla. Bake in layers. Put icing between, made of
the whites of three eggs, and one pound of powdered
sugar.

White Cake, No. 1. — The whites of twelve eggs,
three cnps of flour, two cups of sugar, a cup of but-
ter, two teaspoons of baking powder. Beat the eggs
and sugar together very light, and cream the flour in
the butter.

White Cake, No. 2. — The whites of eight eggs, well
beaten, two teacups white sugar, two thirds cup of
butter, three cups flour, one cup sweet milk, two tea-
spoons baking powder, mixed with the flour; flavor.

To make cocoanut, chocolate, or any other kind of
cake of this, bake your cake in a mould, same as if
you wished a plain cake of it ; when cold, turn the
cake bottom side up and slice in layers from the bot-
tom around the cake, then put whatever you wish be-
tween the layers, putting your cake together as you
cut it apart. When done ice it over and you have a
pretty cake.

MRS. J. H. M .

White Cake, No. 3. — Three cups sugar, one
cup butter, one cup sweet milk, four and three-
fourths cups flour, six teaspoons best baking pow-
der, the whites of twelve eggs. Flavor with lemon.

xMRS. WM. H-

White Cake, No. 4. — Three cups sugar, one
cup butter, one cap sweet milk, five cups flour,
twelve eggs, (w^iites) two teaspoons baking powder.

MRS. s. s. L .

S8 ILLINOIS COOK BOOK.

Cakamel Cake. — Make a cake after the above
recipe for wlnte cake, and bake it in jelly tins.
Caramel for filling. — One and a half tea cups of
brown sugar, a half tea cup of sweet milk, a
tea cup of molasses, a teaspoon of butter, a table-
spoon of flour, two tablespoons of cold water.
Boil this mixture and add half a teacup of Ba-
ker's chocolate. Boil till thick as custard and add
a piuch of soda: flavor with lemon.

Gold Cake, No. 1. — The yolks of eight eggs, one
and a half cups of sugar, half a cup of butter,
half a cup of milk and water, two cups of flour,
two teaspoons of baking powder.

Silver Cake, No. 1. — The whites of eight eggs,
two cups of powdered sugar, half a cup of butter,
half a cup of sweet milk, three cups of flour,
one and a half teaspoons of baking powder.

MRS. M. p. J .

Snow Cake, No. 1. — One and a half cups of
sugar, one cup of flour, the whites of ten eggs,
two teaspoons of baking powder. Flavor.

Mrs. Connelly's Cream Cake. — Ten e£re:s, their
weight in sugar, and one half their weight in
flour. Beat the eggs separately. Beat the sugar
in the yolks, then the whites, and, lastl}^ add the
flour, a little at a time. Bake in a biscuit pan —
split in two and spread cream between, made as
follows : — one half pint of milk, tw^o small tea-
spoons of corn starch, one Qgg, one teaspoonful of
vanilla and half a cup of sugar. Heat the milk to

CAKES. 89

boiling and stir in the corn stivrcL, previously mix-
ed with a little cold milk; take out a little and mix
it gradually with the beaten egg and sugar. Return
this to the rest of the custard, and boil, stirring con-
stanthj, until quite thick. Let it cool before you fla-
vor it, and then spread it between the layers.

Cream Cake, l^o. 2 — Two eggs, one cup of su-
gar, one cup of flour, one teaspoon of cream tartar,
one half teaspoon of soda, in a large teaspoonful
of milk. Flavor with lemon. Cream. — One half
pint of milk, two tablespoons of sugar, one table-
spoon of corn starch, one egg. Scald the milk,
stir in the eggs and corn starcli, after the sugar
has been put in. Bake the cake in layers and
spread the cream between.

MRS. w. H .

Dolly Yard en Cake. — Two cups of sugar, one
third cup of butter, one cup of sweet milk, three
teaspoons of baking powder, three cups of flour,
three eggs. Bake one half of this in jelly tins. To
the other half put one half cup of chopped raisins,
one cup of currants, one teaspoon of molasses and
one teaspoon of each spice, except cloves. Put
frosting betw^een. Flavor with lemon.

MRS. w. s. H .

Dolly Yarden Cake, 'Eo. 2. — Dark part. One
cup sugar, half a cup butter, half a cup syrup,
two thirds cup sweet milk, two cups flour, yolks
of four eggs, two teaspoons baking powder, one
cup chopped raisins, half a cup chopped figs, one
teaspoon of cinnamon and half a teaspoon of cloves.

90 ILLINOIS COOK BOOK.

Light part. — The whites of three eggs, one cup
of sweet milk, one and a half cups of sugar, half
a cup of butter, two cups of flour, two teaspoons of
baking powder and two teaspoons of vanilla; bake
in squai'e tins, and put together in alternate layers
with jelly between. Make a frosting for the top
with the remaining whites and the sugar.

Custard Cake. — One cup of flour; one cup of su-
gar, three eggs, two tablespoons of sweet milk and
two teaspoons of baking powder. Bake in jelly tins,
and spread with cream made as follows: one pint
of sweet milk, half a cup of butter, two thirds of
a cup of sugar. When this boils, stir in two well-
beaten eggs, two tablespoons of corn starch, pre-
viousl}^ mixed with cold milk, and flavor with
lemon.

EiBBON Cake. — Two cups of butter, four cups of
sugar, two cups of sour cream, seven cups of flour,
nine eggs, and two teaspoons of baking powder.

Boston Pound Cake. — One pound of sugar, three
fourths of a pound of butter, one pound of flour, six
eggs, one cup of cream or rich milk, one teaspoon
of baking powder and two grated lemons. Beat the
butter and sugar to a cream, to which add, gradual-
ly, the cream and lemon wdth a fourth part of the
flour. Whisk the eggs until thick, (do not separate),
and stir in one third at a time. After mixing well
add the remaining flour ; beat all well together, ten
or fifteen minutes, and stir in the baking powder
thoroughly, without much beating. Butter the

CAKES. 91

pan, put in the batter, spread over smooth with a
knife, and bake in a moderate oven.

MRS. s. H .

Fruit Cake. — Three fourths of a pound each of
butter, sugar and flour, eight eggs, a gill of cream,
one teaspoon of cinnamon and nutmeg mixed,
half a gill of brandy, a pound of currants, washed,
dried smd picked and a pound of raisins seeded and
chopped. Beat the butter, sugar and spices until
very light, then add the cream and a fourth part of
the flour. Whisk the es^o^s until thick, which add
by degrees. Then add the remainder of the flour,
half at a time, lastly tlie fruit. Beat all Avell to-
gether. Butter the pan and line it with white
paper, and bake the cake in a moderate oven.

MRS. s. H .

Jamtiftige Tarte. — Ten eggs, beaten separately,
one and a half cups of sugar, the grated rind of
two lemons, one teaspoon of ground cinnamon, one
teaspoon of cloA^es, half a teaspoon of allspice, one
fourth of a teaspoon of grated almonds, one saucer
of raisins, ^ve cents worth of citron, one saucer of
grated bread soaked in brandy, four grated apples.

MRS. s. II .

Delicate Cake. — The whites of sixteen eggs, two
teacups of the best sugar, half a cup of butter, three
cups of flour and one teaspoon of baking powder.
Heat the flour in the oven, but do not brown it.

MRS. m. p. j .

92 ILLINOIS COOK BOOK.

Feather Cake. — Half a cup of butter, one cup
of sugar, half a cup of sweet milk, one and a half
cups of flour, one eg<r and two teaspoons of baking
powder.

MRS. M. p. J .

Loaf Cake.— One cup of molasses, one cup
of brown sugar, one cup of butter, one cup of sour
milk, four cups of flour, one teaspoon of cloves,
half a pound each of raisins and currants, one
fourth of a pound of citron, a little salt and a tea-
spoon of soda dissolved in a little warm water.

MRS. M. p. J .

Black Cake. — Two cups brown sugar, one cup
molasses, one and a half cups butter, yolks of four
eggs, or three whole eggs, two thirds of a cup of
boiling water and two teaspoons of soda; raisins,
currants, citron and spices to taste. Make a very
stift' batter.

MRS. M. p. J .

Aunt Angie's Black or Fruit Cake. — One
pound of sugar, one pound of dark browned flour,
three fourths of a pound of butter, twelve aggs, one
pint of dark molasses, one glass of wine, one large
wineglass of brandy, one tablespoon of ground
cinnamon, one teaspoon of ground cloves, one tea-
spoon of mace, two nutmegs, two pounds of raisins,
two pounds of currants, half a pound of citron, two
teaspoons of baking powder and a pinch of black
pepper; dredge the fruit in flour, and put it in last.
Beat the butter and sugar together, then put in the

CAKES. 93

eggs and molasses, then brandy, wine, spices, the
flonr in whicli the baking powder has been sifted,
and, lastlj^, the fruit. Make into one large cake, and
bake from two to three hours. Brown the Jlour
in the oven until quite brown, and use the darkest
sugar you can find. Tlie whites and yolks are
beaten together.

MRS. w. H .

Currant Cake. — The yolks of eight eggs, two
cups of sugar, one cup of butter, one cup of sweet
milk, four cups of flour, two teaspoons of baking
powder and one teaspoon of cinnamon. Add one
pound of currants with the last cup of flour.

MRS. S. S. L .

Corn Starch Cake. — Two cups of sugar, one
cup of butter, one cup of milk, two cups of flour,
half a cup of corn starch, three eggs and one and a
half teaspoons of baking powder. Sift the starch
with the flour.

Velvet Cake. Two cups of sugar, three cups
of flour, half a cup of butter, four eggs, one tea-
cup of cold water, two teaspoons of baking pow-
der; flavor with lemon. Beat the butter and
sugar to a cream, sift the powder with the flour,
then gradually add the flour and the water to the
butter and sugar; beat the eggs separately; add
them and then beat all well together.

Plum Cake. — One cup of butter, three cups ot
sugar, three and a half cups of flour, one pound
of raisins, one pound of currants (or figs chopped

94 ILLINOIS COOK BOOK.

fine) one tablespoon of cinnamon, half a nutmeg,
half a pound of citron, sliced very thin, three eggs,
well beaten together, one cup of sweet milk and
four teaspoons of baking powder; flavor to suit the
taste. This can be used for steamed pudding.

Orange Cake. — Mix well together the yolks
(witliout beating) of two eggs, and two cups of su-
gar, then add the beaten whites. — Next add a large
spoonful of butter, a cup of sweet milk, tliree
cups of flour and two teaspoons of baking powder;
flavor and bake in jelly tins. Filling. — Grate the
rinds of two oranges and a lemon, add the juice
of the same and one cup of water, one cup of
sugar and a tablespoon of corn starch ; boil, and
cool before using.

Orange Cake, No. 2. — Two cups of sugar and
the yolks of five eggs beaten to a cream, the
whites of four eggs, five tablespoons of cold water,
tw^o cups of flour mixed well with three teaspoons
of baking powder, and the juice of one lemon ;
add the beaten whites last. Between. — The whites
of two eggs, the rind of one and the juice of two
medium sized oranges, and one pint of pulverized
sugar. Bake the cake in two large jelly tins; when
done split with a very sharp knife, and put the
mixture betw^een.

MRS. G. s. B .

Hickory Nut Cake. — Two cups of sugar, three
fourths of a cup of butter, three cups of flour,
three teaspoons of baking powder, mixed well

CAKES. 95

with the flour, three fourths of a cup of sweet
milk, the whites of six eggs, one pint of nuts and
one cup of seeded and chopped raisins well floured.

MRS. G. s. B .

CocoANUT Cake. — Five eggs beaten separately,
tw^o cups of white sugar, one cup of butter, and
four cups of flour into wliich two teaspoons of
baking powder have been well sifted. Add the
flour to the butter, sugar, and eggs, by degrees,
after they have been well beaten, with one cup of
new milk. Flavor with lemon or vanilla ; bake in
jelly cake pans. Get a box of desiccated cocoanut,
beat the whites of three eggs with one cup of su-
gar, spread the icing on. and sprinkle with cocoa-
nut. Spread it between the layers and on the top.

Angel Cake. — One and a half tumblers of gran-
ulated sugar, the whites of eleven eggs, one tum-
bler of flour, one teaspoon of cream tartar. Beat
the whites of the eggs to a stiff" froth, into which
stir the sugar, after it has been sifted five times ;
sift the flour, with the cream tartar in it, five times,
and stir very lightly into the eggs and sugar.
Flavor with vanilla and bake in a gallon milk pan,
in a slow oven, forty minutes.

MRS. c. v. J .

mm

teilpHE whites of four eggs, one pound of powder-
%j^ ed sugar, half a tablespoon each of cream
tartar and corn starch ; flavoring to suit the taste.

MRS. s. s. L .

Boiled Icing. — Boil one pound of loaf sugar,
with a very little water, to a clear, thick syrup,
then pour it slowly into the whites of four eggs
well beaten; stir briskly until cool; add a little
vinegar, and flavor to taste.

Lemon Paste. — Grate two lemons, add the juice,
one cup of white sugar, one large spoonful of but-
ter and the yolks of three eggs ; stir constantly over
the fire until it jellies; when cold spread between
the cakes.

^p/KLi pjKji^^ ^^M pQ'm^^^

jTOERRY Short Cake. — One qnartof sifted flour,
'^-^i one fourth of a poiincl of butter, or butter and
suet together, chopped fine in the flour, two heap«
ing teaspoons of white sugar, two teaspoons baking
powder, all wet with cold water or milk to the
right consistency, and rolled quite thin, as for jelly
cake. Bake in sheets, in a quick oven, till just
done, without browning. Then spread fruit of any
kind twice the thickness of the buyers, alternating
fruit and layers until the whole is as thick as de-
sired. Strawberries should be mashed an hour be-
fore using, and well sprinkled with sugar. Return
to the oven with the fruit, and brown the sides and
top. Serve with cream. Apple jam or sauce,
canned peaches mashed, rich rhubarb sauce, or
best lemon paste can be substituted for berries.

Rich Cookies, ^o. 1. — Four teacups flour, one
teacup butter, one and a half teacups sugar, two
eggs and half a teaspoon soda dissolved in water.
Roll thin.

MRS. S. S. L .

Cookies, ^N'o. 2. — One and a half cups of sugar,
three fourths of a cup of butter, three eggs, two

98 ILLINOIS COOK BOOK

tablespoons of water, one teaspoon of baking pow-
der; flavol', and mix stiff enough to roll nicely.

MRS. J. H. M .

Scotch Cookies, No. 3. — One and a half cups of
sugar, half a cup of molasses, one and a fourth
cups of butter and lard, two eggs, one teaspoon of
soda, one teaspoon of cloves, one teaspoon of all-
spice and two teaspoons of cinnamon ; flavor to
taste, roll out thin, and bake.

Molasses Cookies, No. 4. — Two cups molasses,
one cup brown sugar, one cup butter, three-fourths
cup boiling water, two heaping teaspoons of soda
— flour to roll out.

MRS. M. p. J .

Cookies, No. 5. — Two cups sugar, one cup butter,
one cup sour milk or water, one teaspoon of soda,
and a little nutmeg. Do not make dough too stiff*;
use barely enough flour to keep it from sticking to
the moulding board. Roll thin.

MRS. WM. H-

GiNGER Cakes. — One pint of molasses, one tea-
cup of sugar, one teacup of butter or lard, one tea-
cup of warm water, one tablespoon of ginger, one
teaspoon of cinnamon, one tablespoon of soda and
one teaspoon of pulverized alum. Roll thin.

MRS. s. s. L .

Ginger Snaps. — Two cups of molasses, nine
teaspoons of melted butter, three teaspoons of gin-
ger, one teaspoon of soda dissolved in hot water,
enough flour to stiffen, and roll thin.

SMALL CAKES AND COOKIES. 99

Ginger Snaps, Xo. 2.— One cup sugar, one cup
niohisses, one cup butter, two eggs, two teaspoons
baking powder, one tablespoon ginger; mix stitt*
enough to roll nicely.

MRS. J. H. M .

French Doughnuts. — One cup of butter, three
cups of white sugar, one pint of sweet milk, with
two teaspoons of cream tartar dissolved in it, four
eggs, one teaspoon of soda sifted in three pints of
flour, and the juice of one lemon.

MRS. GEO. B- .

Scotch Cakes. — Two and a half pounds of sugar,
one and a fourth pounds of butter, three pounds of
flour, five eggs, half a pint of molasses, one ounce
soda mixed with the molasses. Roll very thin,
brush over when rolled with a well beaten egg, cut
with cake cutter, bake in a quick oven, giving each
cake 'plenty of room.

MRS. G. S. B .

Doughnuts. — One cup of sugar, one egg, a small
tablespoon of butter, a scant cup of milk, flour
enough to make stifl:', in which is mixed two tea-
spoons of baking powder.

MRS. c. V. J .

Jumbles. — One heaping coftee cup of sugar, one
even cup of butter, four eggs, one fourth of a tea-
spoon of soda, dissolved in a little warm water.
Flour to roll soft and very thin.

MRS. M. p. J .

100 ILLINOIS COOK BOOK.

Jumbles, No. 2. — Two cups of sugar, one cup
each of butter and sweet milk, three eggs and two
teaspoons of baking powder. Mix the butter and
sugar, then the yolks, add the milk, whites and flour
enough to drop in pans, lastly the baking powder.
Sprinkle on a little sugar and cinnamon before
baking.

Sugar Drops. — Six teaspoons of butter, twelve
teaspoons of sugar, (heat the butter) six eggs, half
a cup of cold water and flour enough to make a
stiff batter. Drop with a teaspoon and bake.

Lady Fingers. — Four eggs beaten separately
very light, three ounces sugar, three ounces flour.
Beat the yolks and sugar together, put in the flour
and flavoring, and stir all well together. Drop
through a funnel, sift on sugar and then bake mod-
erately.

Drop Cakes. — Four eggs, one pint milk, a little
salt, flour enough to make a batter, not stift'. Bake
in cups.

Bachelors' Buttons. — Rub two ounces butter
in five ounces of flour, add Ave ounces of sugar.
Beat one egg with half of the sugar, then put it to
the other ingredients; add flavoring to taste. Roll
them in the hand, size of a large nut, sprinkle with
sugar, place on tins with buttered paper, and bake
lightly.

Sand Tarts. — One cup sugar, half a cup of but-
ter, one egg, a pinch of soda dissolved in hot wa-
ter, cinnamon, and flour enough to roll out thin.

MRS. s. H .

SMALL CAKES AND COOKIES. 101

Maccaroons.— One pound sugar, half a pound
grated almonds, one ounce bitter almonds, and the
wliites of seven eggs. Mix the almonds, blanched
and pounded quite fine; beat the eggs very stiff,
then add the sugar, a teaspoonfnl at a time, until all
is added, stir in the almonds lightly. Put on white
paper with a teaspoon, about an inch apart, and
bake in a cool oven.

?'V5$ij^<;?-

XCEM0:N' Pudding.— Half a pound of butter, half
■^p a pound of sugar, two ounces of stale sponge
cake, rubbed fine, five eggs, two tablespoons of rose
water and brandy mixed, and the juice and grated
rind of one lemon. Beat the butter and sugar very
light, then add the grated sponge cake; whisk the
eggs until very light, which stir in by degrees, lastly
the brandy, rose water and lemon, alternately.
Mix well without beating too much. This will
make two puddings, soup plate size. Line your
dish with a rich paste, and bake in a quick oven.
When done, sift sugar over it.

MRS. s. H .

Lemon Custard. — The grated rind and juice of
two lemons, half a cup of butter, three cups of
sugar, six eggs, one quart of milk. Stir the
sugar and butter, then the yolks; beat the whites
and stir them in. Bake in a buttered dish.

MRS. s. H .

Suet Pudding. — One cup chopped suet, one cup
raisins, one cup molasses, one cup sweet milk, one
teaspoon soda, and flour enough to make a batter;
steam three hours. To be eaten with sauce.

MRS. M. p. J .

PUDDINGS. lOeS

Fig Pudding, No. 1. — Six ounces bread crumbs
six ounces suet, six ounces sugar, half a pound of tigs
chopped tine, three eggs, one cup milk, half a glass
of brandy, or not, one nutmeg and two teaspoons
of baking powder. Steam three hours.

MRS. M. p. J .

Suet Pudding, No. 2. — One cup suet chopped
fine, one cup brown sugar, one cup milk, one cup
raisins, two and a half cups flour, three teaspoons
of baking powder. Mix, and boil in a pudding
mould, or floured bag, two and a half hours.

xMRS. C. V. J & MRS. K. R .

Danish Pudding. — Eight eggs, one quart of milk,
two tablespoons of sugar, one tablespoon of vanilla,
a pinch of salt and two cups of sugar, browned
nicely. Have cake in another pan of boiling water-
Serve cold.

MRS. K. R .

Snow Pudding. — Dissolve half a box of Coxe's
gelatine in a pint of boiling water; add the juice
of three lemons; sweeten to taste, and let it cool;
when nearly cold add the whites of three eggs
beaten stifl', then pour into a mould, to cool. When
ready to serve, whip cream, sweeten it a little, and
pour it over the pudding.

MRS. M. p. J .

Double-quick Pudding. — One egg, one cup sugar,
one cup flour, half a cup cream, half a cup raisins,
two teaspoons butter, two teaspoons baking powder,
stirred in the flour; stir all together, and steam or

104 ILLINOIS COOK BOOK.

bake. Sauce for same. — Three heaping tablespoons
of susrar, one of flour, two of butter: stir until
smooth. Pour on boiling water until it is of the
consistency of cream; boil it one minute; flavor
with vanilla.

MRS. J. c. J .

Cottage Pudding. — One cup sugar, two eggs
beaten together very light, three tablespoons
melted butter, one teacup sweet milk, one pint
flour and two teaspoons baking powder. Flavor.

Apple Batter Pudding. — Peel six tart baking
apples, core them, and till the cavities with sugar;
put them in a deep dish, and cover with batter. If
the apples have been previously baked until quite
done, sponge cake batter poured over the apples
makes a nice pudding. To be eaten hot with
cream or sauce.

Apples a-la Turque. — Pare and core a dozen
good apples, put them into a basin with some thin
syrup and the yellow rind of a lemon ; cover close-
ly, and simmer until they are soft and clear. Take
them out and lay them on a dish with wet white
paper over them; this will prevent them from dis-
coloring. Now cover a dish with puft* paste, prick
the bottom and bake it. When the paste is done
fill the holes made by the removal of the cores
of the apples with raspberry jam, and arrange
them on the paste in the shape of a cone. Beat
the whites of six eggs to a stilF snow, and add to
them six ounces of white sugar. Mix this gently,

PUDDINGS. 105

and pile the meringue mass upon the apples. Sift
a little white sugar over it, and set it into the oven
until it is of a light brown color.

Potato Pudding. — Pare six good sized potatoes,
place them in a chopping bowl, scatter over them
enough flour to fill a teacup, add salt, pepper and
butter to taste, chop fine and mix Avell. Grease a
deep pie tin, spread the mixture in it and cover
with cream. Bake slowly half or three quarters of
an hoar.

Bombay Pudding. — To a good, sweet custard
add a little butter, orated nutmes^ and a i^hiss of
wine or brandy. Have ready a nicely grated
cocoanut and mix all well together. Line your
dish with puff paste. Pour in the custard and
bake a light brown. It is nice without the crust.

Bread and Butter Pudding. — Take half a
pound of bread, cut in slices, and spread it thick
wdth butter. Take a deep pudding dish well
buttered ; cover the bottom with slices of the
bread, strew^ in a few currants, stoned raisins or
even jam, — then another layer of bread, and so on.
Make a custard of one and a half pints of milk,
four or five eggs, half a cup of sugar, a little nut-
meg and salt, and a pinch of soda. Pour this over
the bread ; let it stand two hours ; bake one hour.

BuNN Pudding. Take as many bunns as can
be set into a dish without crowding. Make a cus-
tard of five eggs to a quart of milk, half a cup of
sugar, a little salt and flavoring. Pour the custard
over the bunns and let it stand till they are well

106 ILLINOIS COOK BOOK.

soaked. If the custard is all absorbed, fill up the
dish and bake three quarters of an hour.

Chocolate Custard. — Beat seven eggs separate-
ly; to the yolks add one fourth of a pound of white
sugar; stir in the whites; dissolve one fourth of a
pound of chocolate in one pint of hot milk, add
one and a half pints of cream; give it one boil,
turn it into the egg, stirring all the time. Strain it
into a pitcher, set the pitcher into boiling water,
stirring the custard constantly until it thickens.
To be used in glasses to eat cold.

Custard. — To one quart of milk take six eggs,
one cup of sugar, a little salt and flavoring. Put
the milk in the milk boiler and scald it; then pour
it into the eggs and sugar, after they are well
beaten ; add a small piece of butter; put it into a
pudding dish and bake fifteen or twenty minutes.

Christmas Pudding. — One pound of bread
crumbs or pounded crackers; wet them with milk,
let it stand until well soaked but not too thin ; add
eight well beaten eggs, half a pound of sugar, the
same of suet, a cup of molasses, a cup of brandy, a
tablespoon of salt, one and a half pounds of stoned
raisins, half a pound of citron cut fine, one pound of
currants, (or chopped figs) one nutmeg, half a tea-
spoon of mace, one teaspoon of cloves, one grated
lemon rind, and a teaspoon of soda. Boil in a
mould, or floured pudding bag, ^ve hours. To be
served with rich brandy or wine sauce. It adds
very much to the appearance to pour over it half

PUDDINGS. 107

a cup of bi-andy and set fire to it before sending
it to the table.

Eve's Pudding. — Haifa pound of bread crumbs,
one pint of milk, four eggs, half a pound of suet,
chopped fine, one fourth of a pound of chopped
apples, the juice and grated rind of one lemon,
and half a teaspoon of soda. Put into a mould
and boil three hours.

Frozen Pudding. — Butter a pudding mould.
Take stale fruit and sponge cake, put a layer of
cake at the bottom of the mould, then a layer of
jelly or jam, then a layer of cake, and so on till
the mould is two thirds full. Turn on some good
wine or brandy. Make a good boiled custard, and
fill the mould with it ; let it stand till the cake is
soft. Let it stand covered in salt and ice seven or
eight hours. When you wish to turn it out of the
mould dip it for a second in hot water, and turn
on to the dish.

Orange Pudding. — Half a pound of bread
crumbs soaked in half a pint of boiled milk; strain
through a cullender; add one fourth of a pound of
sugar, half a teaspoon of soda, half a pint of sweet
orange juice, the grated rind of one orange and
five eggs beaten separately ; bake in a quick oven.
— Wine sauce.

Lemon Meringue Pudding. — One quart milk,
two cups bread crumbs, four eggs, half cup but-
ter, one cup white sugar, one large lemon, the juice
and half the rind grated. Soak the bread in the

108 ILLINOIS COOK BOOK.

milk, add tlie beaten yolk, with tlie batter and sug-
ar rubbed to a cream, also the lemon. Bake in a
buttered dish until firm and browned slightly ; cov-
er with a meringue made of the whites whipped to
a stiff froth, with three tablespoons of powdered
white sugar and a little lemon juice. Brown
slightly.

Corn Starch Meringue. — Four eggs, one quart
milk, three fourths cup sugar, four teaspoons corn
starch, half a cup of jelly or jam. Heat the milk
to boiling, and stir in the corn starch which has
been previously dissolved in cold milk; boil fifteen
minutes, stirring all the time; remove from the
fire, and, while hot, add gradually' the yolks of the
eggs, beaten up with the sugar; flavor with lemon
or vanilla. Pour this into a pudding dish well but-
tered, and bake until the custard begins to set.
Then put on the whites, beaten to a stiff froth,
sweetened, and flavored. Brown slightly. Eat
cold.

Iris» Potato Pudding. — Weigh one pound of
potatoes after thej^are pared, boil them, and, when
well done, pour off the water; let them dry.
Mash them while they are still hot, add a pint of
cream or rich milk, butter the size of an Qg'j,, a small
cup of sugar, a gill of wine or the juice of one lem-
on, four eggs, beaten light, and a little salt. Bake
in a deep dish, or use pie crust and make into pies.

Sweet Potato Pudding. — Five eggs, one fourth
pound butter, one fourth pound sugar, as much

PUDDINGS. 109

mashed sweet potato, cold, as will thicken it ; a
glass of brandy, the juice and grated rind of a lem-
on, and spice, if you like. Bake in a deep buttered
dish, or in pies.

Steamed Batter Pudding. — One cup sugar, three
eggs, one cup sweet milk, one heaping teaspoon
baking powder, a little salt, flour enough to make
the batter a little thicker than the batter for pan-
cakes ; steam twenty minutes. Sauce for same. —
One cup sugar, mixed with one tablespoon of flour,
and butter the size of an Qgg. Rub well together
and pour on boiling water until as thick as cream.
Flavor with vanilla.

A Nice Pudding. — Six eggs, six tablespoons of
flour, half a pint of sweet milk and a pinch of salt.
Beat the eggs well, stir in the flour, add salt and
milk; flour your sack, have the water boiling, put the
mixture into the sack, tie loosely to allow for risino-.
Boil three quarters of an hour. Sauce. — Three large
tablespoons of butter, same amount of white sugar,
and water ; grate in a little nutmeg. If for plum
pudding add a glass of old port wine.

Bake Day Pudding— Take two cups light dough,
roll it thin, spread on a layer of jam or any fruit
you may like, or you can work all through it half
a pound of raisins. Let the dough thus prepared
rise until light. Steam an hour, sometimes long-
er. Eaten with sugar and cream.

Farmer's Pudding. — One quart sweet milk, three
eggs, flour enough to make a thick batter, just so

110 ILLINOIS COOK BOOK.

that it will pour, and one and a half teaspoons
baking powder. Pare and quarter enough apples
to fill a gallon pan ; pour the batter over the apples
and bake. Serve with sugar and cream.

Puff Pudding. — Four eggs well beateu, three
cups sweet milk, two cups flour, one third cup but-
ter. Beat until all is in a foam. Have ready some
nicely buttered cups, fill half full, and bake in a
quick oven until nicely browned. Eat with cream
or sauce.

Apple Dumpling, Boiled. — One pound of flour,
half a pound of suet. Chop the suet in a little of
the flour, to prevent its caking — chop as fine as
meal ; add a teaspoon of salt and two teaspoons of
baking powder. Mix with enough water or milk
for a paste. Poll it, but not as thin as for pie crust.
Pare, core and quarter a dozen large apples. Put
the four quarters together, cut the paste into squares,
to cover the apples. Tie in a cloth, well floured,
and boil till done.

Apple Dumplings, Baked. Roll out some dough
thicker than pie crust, and enclose a handful of
ripe apples, sliced — covered with butter and sugar,
and a few bits of cinnamon bark. Bring the edges
together, as in any other dumpling. When as many
are made as desired, place them side by side in a
pudding pan, spread butter and sugar over them
— pour in enough water to till the pan. Place in
the oven and bake a nice brown. Cook moderately.

r^j^m v^^^^m^-

|X|PPLE Charlotte. — Beat two cups of nice ap-
^i^ pie sauce, well sweetened and Havored, to a
high froth, with the whipped whites of three eggs;
make it into a mound in a ghiss dish and cover it
with lady's fingers or other small sponge cakes fit-
ted neatly together. Send around cream with it.

Apple Snow. — Peel and core five large apples,
boil them in a little water until soft enough to pass
through a sieve; sweeten and beat with them the
beaten whites of three eggs. Serve with cream.

Charlotte Russe. — One pint of rich cream,
sweetened; add wine to taste, whip very light;
steep one ounce of gelatine in half a pint of water
until reduced one half. Line a dish with sponge
cake and pour on the cream. Set on ice to congeal.

MRS. w. s. H .

Ice Cream. — To one gallon of milk take eight
eggs and one and a half pounds of white sugar.
Cook the eggs in half the milk; add the sugar
while warm : when cold add the rest of the milk,
and flavor to taste. Freeze.

MRS. s. s. l .

112 ILLINOIS COOK BOOK.

Ice Cream, 'No. 2. — Two pounds of sugar to
one gallon of cream. Whip the cream and flavor
to taste. When half frozen add the beaten whites
of six eo^o^s.

Tapioca Cream. — Two tablespoonfuls of tapioca,
which has been previously soaked in cold water
several hours, one quart of milk, and a little salt.
When the tapioca has boiled soft, remove it from
the Are. Stir in one whole egg, the yolks of three,
a cup of sugar, and flavoring to suit the taste. Put
on to boil ten or fifteen minutes, stirring constant-
ly. Beat the whites and stir them in just before
takins: from the fire. Pour into a dish and serve
hot or cold. Two eggs with one tablespoon of
corn starch will answer.

MRS. w. w. B .

Orange Cream. — Make a rich pie crust and bake
it in a pan ; quarter some oranges and lay them on
the crust. Take the yolks of four eggs, a little
wine and sugar, according to taste, also a little
orange juice. Stir it on the fire uutil thick. Beat
the whites to a stiff froth; stir all together and
pour over the fruit.

Whipped Cream. — Dissolve half a box of Coxe's
gelatine in a little hot water, and set it aside to
cool. Sweeten a half gallon of thick, sweet, rich
cream, using pulverized sugar; flavor with vanil-
la; add the gelatine, and wliip with an egg-beater
until very stiff. Serve in float glasses.

MISS anna c .

FANCY DESSERTS. 113

Hen's Nest. — Get nice eggs, make a hole at one
end and empty the shells; fill them with blanc
mange. When it is cold and hard take oft* the
shells. Pare the yellow rind from six lemons and
boil them in water until tender; then cut them
into thin strips to resemble straw, and preserve
them in sugar; fill a small, deep dish half full of
nice jelly, and when it is set, put on the strips of
lemon in the form of a nest, and lay the eggs in it.

m?-

]©ASTRY for Pies. — Take half as much lard as
'^t flour, add a little salt and a cup of very cold
water. Mix all together, but mix the lard very
thoroughly in the flour before pouring in the water.

MRS. WM. H .

Puff Paste. — To every pound of flour take three
fourths of a pound of butter, the yolk of an egg, and
ice cold water. Chop half the butter in the flour,
then add the beaten yolk and as much water as
needed. Work all into a dough, roll out thin, and
spread on some of the butter ; fold closely, buttered
side in, and re-roll ; repeat until the butter is all
used up. Keep in a cool place until you wish to
use it.

Mince Meat. — Three pounds of lean meat, (beef)
boiled; when cold chop fine; one pound beef suet,
chopped fine, &ve pounds of apples after they are
pared, cored and chopped, one pound Sultana
raisins picked and washed, two pounds raisins
seeded and chopped, three fourths pound citron
cut fine, two tablespoons each of cinnamon and
mace, one nutmeg grated, one tablespoon each of

PIES. 115

ground allspice, cloves and salt, two and a half
pounds of brown sugar, one quart sweet cider,
sherry wine, or the vinegar left from sweet pickles,
and one pint bi'andy. Keep in stone jars well cov-
ered. It is an improvement to put in two chopped
lemons.

Cream Pie. — One pint sweet milk, one table-
spoon corn-starch, previously dissolved in cold
milk, half a cup of sugar, one egg, beaten and put
in with the corn starch, and a piece of butter;
Flavor. Boil until thick. Cake. Three eo:o:s beat-
en separately, three tablespoons water, one cup
sugar, one and a half cups flour, two teaspoons
baking powder; add the whites of eggs last;
bake quickly in two pie pans; split open and
spread custard between; sprinkle the top with su-
gar ; eat cold.

Cream Pie, No. 2. — Beat the yolks of three eggs
very light, with a cup of sugar ; add the grated
rind of a lemon, a pinch of salt, and half a cup of
corn-starch dissolved in a little cold milk. Pour
on to this a pint of boiling milk, stirring all the
time. Return to the fire until it thickens, stirring
all the time. Line a pie pan with some good pie
crust and bake it. Fill the shell with the custard,
and cover the top with a meringue made of the
whites of three eggs, three ounces of powdered
sugar, and the juice of the lemon. Return to the
oven and brown slightly. Vanilla can be used
instead of lemon, if preferred.

116 ILLINOIS COOK BOOK.

Lemon Pie. — The juice of one lemon, one teacup
of white sugar, one teacup of water, one egg, and
one teaspoon of flour; two crusts. This makes
one pie.

Lemon Pie, No 2. — One tablespoon of butter,
three fourths of a cup of sugar, three eggs, and the
juice of one lemon. Bake in open shells of paste.
Cream the sugar and butter, stir the lemon into
the beaten yolks and bake. Beat the whites to
a stiff meringue with three tablespoons of pow-
dered sugar, and a little rose water. When the
pies are done, take them from the oven, spread
the meringue over the top, return them to the
oven, and brown slightly.

MRS. JOS. p .

Lemon Pie, Ko. 3. One cup of sugar, one table-
spoon of corn starch, a piece of butter the size of an
egg, one lemon, one teacup of boiling water, and one
eofof. Mix the corn starch with a little cold water,
and stir it into the boiling water. Let it boil up,
then pour it on to the butter and sugar; when cold
beat in the egg and the juice and grated rind of the
lemon.

MRS. c. V. J .

Lemon Pie, No. 4. — The juice and grated rind of
one large lemon, one cup of sugar, thej-olksof two
eggs, three tablespoons of flour, and one and a half
cups of milk. Beat the whites with four table-
spoons of sugar, and put over the pie when nearly
done. Brown slightly in the oven.

MRS. J. H. M .

PIES. 117

Lemon Pie, 'No. 5. — One pint of boiling water,
a piece of butter, the grated rind and juice of one
lemon, onQ cup of sugar; when the water is boil-
ing pour in two beaten yolks, with one and a half
tablespoons of corn starch mixed with a little
cold water; stir constantly until it thickens, and
then pour into open shells previously baked.
When nearly done, spread the whites beaten with
two tablespoons of powdered sugar, over the top.
"Return to the oven, and brown slightly.

MRS. EVA s .

Lemon Custard Pie. — Three eggs, one and a
half pints of milk one teacup of sugar, three
tablespoons of flour, and one tablespoon of lemon
extract. Boil the milk ; mix flour, sugar and yolks
with a little milk. Pour into the boiling milk.
Then fill the pies, and bake. Beat the whites with
half a teacup of sugar and a little lemon. Spread
over the pie and bake to a delicate brown.

MRS. s. s. L .

Pumpkin Pie. — One quart of strained pumpkin,
two quarts of milk, one pint of cream, one teaspoon
of salt, four teaspoons of ginger, two teaspoons of
cinnamon, and six eggs.

MRS. s. s. L .

Custard Pie. Take two eggs, two tablespoons
of sugar, one tablespoon of flour, and one pint of
sweet milk. Flavor with nutmeg. For one pie.

MRS. s. s. L .

118 ILLINOIS COOK BOOK.

Apple Custard Pie. — Stew some apples so soft
that they will ran through a sieve. To a quart of
stewed apples add two teacups of sugar, one pint
of milk, half a cup of butter, five eggs, a grated
lemon peel, and bake in puff paste.

Pine- Apple Pie. — A grated pine-apple, its
weight in sugar, half its weight in butter, one
cupful of cream, and five eggs beaten separately.
Cream the butter, sugar and yolks until very light,
then add the cream, pine-apple and whites. Bake
with one crust. Eat cold.

Apple Meringue Pie. — Stew, and sweeten juicy
apples, when you have pared and sliced them ; mash
smooth and season with nutmeg. Fill ^^our crusts
and bake till done. Spread over the apples a thick
meringue, made by beating the whites to a stift
froth, sweetened vvith a tablespoon of powdered
sugar to each egg. Flavor with rose or vanilla.
Brown slightly in the oven. Peaches are even
more delicious when used in the same manner.

Green Apple Pie. — Pare, quarter, core and
stew, nice tart apples in enough water to prevent
them from burning; when tender, sweeten very
sweet with white sugar; fill the crust, grate on a
little nutmeg, cover, and bake until quite done.

Raisin Pie. — One pound of raisins; pour over
them one quart of boiling water and keep adding
so that there will be one quart when done. Grate
the rind of one lemon into a cup of sugar, then
add three teaspoons of flour and one egg; mix well

PIES. 119

together. Turn the raisins over the mixture stir-
ring the while. Bake as other pies.

Green Tomato Pie. — Select nice, smooth toma-
toes, pare them very thin, slice them into a pie-dish
lined with puff paste. Put half a cup of sugar and
a few bits of butter to a pie and sift on a little flour.
Use sliced lemon, lemon extract or nutmeg for
flavoring. Put on the upper crust carefully, so that
the juice will not escape in baking.

Ripe Tomato Pie. — Prepare the pastry as for an
apple pie ; slice in as many ripe tomatoes as will
flll the plate ; sprinkle a single handful of flour
over; it add two teaspoons of lemon extract and
one teacup of white sugar. Wet the edge of the
bottom crust before covering with the top. The
fruit will be cooked as soon as the crusts are.

Apple Custard Pie, No. 2. — Peel tart apples and
stew them until soft, not leaving much water in
them. Strain through a cullender ; beat three eggs
for each pie to be baked, and put in one third of a
cup each of butter and sugar for each pie ; season
with nutmeg, cover with frosting as in lemon pie,
and return for a few minutes to the oven.

CocoANUT Pie. — One quart new milk, the yolks
of five eggs, one cup sugar, the grated rind and
juice of one lemon, and one good sized cocoanut ;
whip the whites well, add sugar to taste, and put
on top of the pie when baked. Brown again slight-

MRS. G. S. B .

^i;-q^T^^|.^^.

VEGETABLES should be carefally cleansed
'^^ from insects, and nicely washed. Every
kind of vegetable, except green peas, should lie in
cold water some time before cooking. Boil them
in plenty of water and drain them the moment they
are done enough. In order to boil vegetables of a
good green color take care that the water boils
when they are put in. Make them boil fast. Do
not cover them, but watch them. Take them out
immediately after they are done, else the color
will change.

Baked Potatoes. — Wash and wipe them dry,
put them into the oven with the skins on, and
bake three fourths to one hour. When half done
prick them with a fork, to let out the steam and
prevent them from being soggy.

Whipped Potatoes. — Whip boiled potatoes to
creamy lightness, with a fork; beat in butter, milk,
pepper and salt, and, at last, the frothed white of an
Qgg. Toss irregularly upon a dish and set them in
the oven two minutes to reheat, but do not color.

Mashed Potatoes, Browned. — Whip boiled
potatoes light with cream, butter and salt; pile on
a greased pie dish, and brown in a good oven.

VEGETABLES. 121

Pone-De-Tat. — One dozen medium sized pota-
toes boiled, peeled and sliced ; put a layer of" po-
tatoes, and finely crumbed cheese, with butter,
pepper, salt and ground mustard between the
layers. Have the last layer of cheese. Put into a
quick oven and bake twenty minutes.

MRS. K. R .

Scalloped Potatoes. — Slice cold boiled potatoes
very thin and small; put one quart of them into a
baking dish, in layers, with two even teaspoons of
salt, two thirds of a teaspoon of pepper, and two and
a half ounces of butter; pour half a pint of cream
or milk over the whole; cover the potatoes with
grated bread, a little pepper salt and small bits of
butter. Bake until thoroughly heated and brown-
ed.

Sweet Potatoes. — Boil softly, peel carefully and
lay in a greased dripping pan, in a good oven. As
they begin to crust over baste them frequently with
a little butter and water. A little sugar sprinkled
over them is an addition. When brown they are
done.

Stuffed Cabbage. — One common sized head of
cabbage, scooped out, with the cap left to put on,
one teacup of chopped ham and the cabbage that
came out, one teacup of bread or crackers rolled
fine, butter, pepper, salt and mustard to taste ; boil or
steam until done and serve with drawn butter.

MRS. K. R .

122 ILLINOIS COOK BOOK.

Cold Slaw. — Cut cabbage fine, sprinkle over it
pepper and salt and set it in a cool place. Take two
eggs, or the yolks of three, five tablespoons of vin-
egar, three teaspoons of sugar, half a teaspoon of
made mustard and one teaspoon of butter; put thera
in a tin cup and stir them over the fire, until it be-
comes a smooth paste; let it become cold and then
mix with the cabbage ready for use.

Slaw, No. 2. — Cut cabbage fine and sprinkle
salt over it; then take the hands and squeeze the
cabbage thoroughly, until it is well seasoned : sprin-
kle over some sugar and squeeze again, the same as
with the salt; next, pepper to taste and pour vin-
egar over it, and it is ready for use.

MRS. w. w. B .

Celery Slaw. — Cabbage, celery, and two hard
boiled eggs, chopped fine : season to taste with
salt, pepper and mustard ; moisten with vinegar.

Tomatoes, Stewed. — Scald and skin the desired
number, and place in a stew pan without water;
let them simmer for half an hour. Add butter,
pepper, salt, a spoonful of white sugar, and a little
cream. Grate a few bits of stale bread over all.
Boil up once, and serve hot.

Scalloped Tomatoes. — Put a layer of bread
crumbs on the bottom of a buttered pudding dish,
and on them a layer of tomatoes ; sprinkle with salt,
pepper and a few bits of butter, (if liked a few bits
of onion,) another layer of bread crumbs, another
of tomatoes, and seasoning. Then a top layer of

VEGETABLES. 123

bread crumbs. Bake, covered, until boiling bot,
and brown quickl3\

Stuffed Tomatoes. — Get tbem as large and firm
as possible ; cut a round place in tbe top of eacb,
and scrape out all the soft parts, and mix tbem witb
stale bread crumbs, corn, onions, parsley, butter,
pepper and salt ; cbop very fine, and fill tbe to-
matoes carefully ; Bake in a moderately hot oven,
put a little butter in tbe pan, and see that they do
not burn nor become dry.

Baked Tomatoes. — Pour boiling v^ater over tbem
to remove the skins. Put them into a deep, well
buttered dish, sprinkle salt,'pepper, butter and pow-
dered crackers over them. Bake three fourths of
an hour. Baste occasionally with the liquor that
comes from them.

Green Corn Pudding. — One quart of milk, three
beaten eggs, one dozen ears of grated corn, one
tablespoon each of butter, sugar and salt. Bake
in a covered pudding dish one hour.

Corn Oysters. — Grate enough of green corn to
make a pint of pulp ; add one teacup of flour, one
half teacup of butter, one or two eggs, salt and
pepper to suit taste. Drop with a spoon, and fry in
hot butter or lard.

MRS. J. c. J .

Succotash— Cut off all the corn from the cobs,
and, an hour before wanted, put the cobs and a few
shelled beans into water to boil ; let the cobs boil
one hour; take them out and put in the corn, and

124 ILLINOIS COOK BOOK.

boil it half an hour. Have as little water as possi-
ble ; when done add butter, popper and salt.
Pork boiled with the corn and beans gives a good
flavor.

Canned Corn. — One quart of corn, one quart of
water, one small teaspoon of tartaric acid; boil
half an hour; when you open the can, pour off
the sour water, and pour on boiling water ; put in
a little soda to sweeten the corn, but not enough
to yellow it; if so, pour back some of the sour
water, season with salt, pepper, butter and cream.

MRS. s. s. L .

Canned Corn. — Three pints of water to half a gal-
lon of cut corn and two teaspoons of tartaric acid;
when opened for use add half a teaspoon of soda.

MRS. I. N. s .

Stewed Mushrooms. — Be sure the mushrooms
are fresh ; cut off the part of the stalk which grew
in the earth ; wash them, put them into a sauce
pan with half a pint of water, one ounce of but-
ter, the juice of one lemon, pepper and salt. Boil
ten minutes, stirring all the time; thicken half a
cup of cream with some flour, stir it in, and let it
boil once. Send to the table in a covered dish.

Maccaroni. — Break the maccaroni into pieces
two inches long ; put it to soak in cold water one
hour; let it boil slowly for half an hour, add a
little salt and a cup of milk, and let it boil till
tender; add a small piece of butter and serve as a
plain vegetable.

VEGETABLES. 125

Baked Maccaroni. — After soaking as above, let
it boil in milk half an hour; have ready some fine-
ly grated cheese; butter a small dish, and lay in
the maccaroni w^ith a little salt sprinkled over it.
Put the grated cheese on top, and put it into the
oven to brown.

Oyster Maccaroni. — Boil maccaroni in a cloth
to keep it straight; put a layer in a dish seasoned
with butter, pepper and salt, then a layer of oys-
ters, and so alternating until the dish is full. Mix
some grated bread with beaten egg^ spread it over
the top, and bake.

Cauliflower. — Tie in a net and cook about
forty-five minutes, in boiling salt water. Drain,
lay in a deep dish, blossom upward, and pour over
it half a cup of rich drawn butter with the juice
of a lemon stirred in.

Baked Beans. — Take one quart of white beans,
pick them and soak them over night in plenty of
water. In the morning pour off the water, put
the beans in the pot and fill with cold water ; take
three quarters of a pound of salt pork, scrape the
rind and score it, put it into the pot before all the
beans are in, letting the rind of the pork come
even with the top of the beans ; when tender, put
them in a deep dish or pan, pork on top, and
bake a light brown.

Beets. — Wash, cut off the tops, boil until quite
tender; scrape, cut into round slices and put in a
dish, pour over them one tablespoon of butter

126 ILLINOIS COOK BOOK.

heated with as much vinegar, and season with pep-
per and salt.

Stewed Celery. — Scrape and cut into short
bits, cook tender in hot salted water; pour this off,
add enough cold milk to cover the celery, heat to
a boil, stir in a good spoonful of butter rolled in
flour, pepper and salt. Stew five minutes longer.

A little sugar added to parsnips and turnips,
while boiling, is a great improvement.

s^^m^f-

fHREE large cups sugar, a half cup of vinegar, a
half cup of water. Mix together and boil,
without stirring, until done. When done add a
teaspoon of butter and a pinch of soda.

Peppermint Drops. — One pound powdered su-
gar, sifted, and the whites of three or four eggs ;
add ten or twelve drops of oil of peppermint, beat
well and drop on writing paper.

CocoANUT Drops. — The whites of three eggs, six
tablespoons of flour, one cup of sugar and two cups
of grated cocoanut.

Cream Candy. — Three pounds loaf sugar, half
pint of water ; cook on a slow fire half an hour ; add
one teaspoon of gun:i arable dissolved and one table-
spoon vinegar; boil until brittle and pull into long
sticks.

Black Crook Candy. — One pint of molasses,
half a pint of brown sugar and one pound of pre-
pared cocoanut. Boil till it candies.

Cocoanut Candy. — Boil half a pound of loaf
sugar with two tablespoons of water ; then stir in
half a pound of grated cocoanut, flavor with lem-
ons, and pour into buttered tins.

128 ILLINOIS COOK BOOK.

Sugar Candy. — Two pounds of coffee sugar, one
pint of water, half a cup of vinegar and a piece of
butter the size of an egg. Flavor to taste and pull
same as molasses candy.

Chocolate Caramel. — Two cups brown sugar,
one cup molasses, half cup of milk, butter the size
of an egg, half package of Baker's chocolate, grated
and dissolved in the milk and one teaspoon of va-
nilla: boil; when hard turn out one fourth inch
thick on buttered tins; when partly cool mark it off
in squares with a knife.

Molasses Candy. — One cup of sugar, one cup
of molasses, three quarters of a cup of water, but-
ter the size of a hickory nut.

Cream Candy, No. 2. — Two pounds of light
sugar, one teacup of water, two tablespoons of
butter, one tablespoon of vinegar ; flavor to taste.

Butter Scotch. — One pint of syrup, one teacup
of brown sugar, one tablespoon of butter, one
tablespoon of vinegar.

Splendid Candy. — Three teacups of white sug-
ar, one and a half cups of sweet milk, to dissolve
it; boil till done, and flavor with vanilla; stir un-
til hard.

Horehound Candy. — Prepare a strong decoction
by boiling two ounces of the dried herb in one
and a half pints of water for half an hour; strain
this, and add three and a half pounds of brown sug-
ar; boil over a hot fire until it reaches the requi-
site degree of hardness, when it maybe poured out

CANDY. . 129

into flat tin trays, previously well greased, and
marked into sticks or squares with a knife, as it
becomes cool enough to retain its shape.

Lemon and Peppermint Drops. — Take two
ounces of water to one pound of sugar; set it over
the fire and allow it to nearly boil, keeping it contin-
ually stirred. It must not actually come to a full
boil, but must be removed from tlie tire just as
soon as the bubbles denote that the boiling point
is reached. Allow the syrup to cool a little, stir-
ring all the time ; add strong essence of lemon or
peppermint to suit the taste, and drop it on sheets
of white paper. They should be kept in a warm
place a few^ hours to dry. In the season of fruits
delicious drops may be made by substituting the
juice of fresh fruits, as strawberry, raspberry, lem-
on, pineapple or banana.

Taffy. — Three pounds of the best brown sugar,
boiled with one and a half pints of water until the
candy hardens in cold water; add half a pound of
fresh butter which will soften the candy ; boil a
few minutes until it again liardens, and pour it
into trays. Flavor with lemon, if desired.

Pop Corn Balls. — Take three quarts of popped
corn ; boil half a pint of molasses about fifteen
minutes, then put the corn into a large pan and
pour the molasses over it, stirring briskly until
thoroughly mixed. Then, with the hands, make
into balls of the desired size.

^j^j::E;j.I.^jvij;<)'y^ ^^.j^'O^j^jip-qf;.

^EMENT. — Mix together equal parts of litharge
^f and glycerine to the consistency of thick
cream. This is useful for mending stone jars, or
any earthen ware, stopping leaks in tin pans, wash
boilers, or iron teakettles; also in fastening lamp
tops. The articles should not be used until the
cement hardens, which will take from one day to
a week.

Furniture Polish. — Mix equal parts of boiled
linseed oil and kerosene. Apply it with a flannel
rag, and rub the article well with dry flannel.

Washing Fluid. — One box of refined potash,
five cents worth' of ammonia and five cents worth
of salts of tartar. Put the potash in a jar and
pour over it a gallon of boiling water. When
cool add salts of tartar and ammonia; cover
tightly ; soak the clothes in cold w^ater over night.
In the morning cut half a bar of soap into the
boiler, and when it is dissolved add one teacup of
the fluid. Wring out the clothes, put them into
the boiler and let them boil a few minutes. After
this tliey will need little rubbing, and very little
soap.

MISCELLANEOUS KNOWLEDGE. fsi

To Clean Ostrich Plumes. — White ones can be
cleaned by taking four ounces of white soap, cut-
ting it into small pieces, dissolving it in four pints
of water, rather hot, and making a lather, and then
dipping tlie feathers in the mixture and washing
them gently with the hands for about ten minutes.'
Rinse them in hot water, and shake them till dry.
Ostrich tips can be curled by holding them in the
steam from water until they are damp, then draw-
ing each fibre separately over the blade of a blunt
knife.

Silver Polish. — Mix half an ounce of prepared
chalk, two ounces of alcohol, and two ounces of
aqua ammonia. Apply the mixture with a piece of
cotton liannel, and rub the article to be polished
with chamois skin.

Pansies are nice for winter decorations if
pressed between layers of cotton. When mixed
with ferns they are nice to put in white willow
baskets.

To Cleanse a Meerschaum Pipe. — Use stronor

o

coffee. Let it stand in the bowl a short time, or
draw it back and forth through the stem.

Wash chamois skin in cold water with plenty
of soap. Rinse it in cold water.

If fresh unslacked lime, in small quantities, say
a quart, be kept in refrigerators it will gradually
absorb all the moisture in the provision chamber.
A little experience will soon enable persons to
know when to remove the lime.

132 ILLINOIS COOK BOOK.

Ants can be gotten rid of by washing the shelves
clean, and, while they are damp, rubbing on them
iine salt, pulverized camphor, live cents worth of
calomel, cayenne pepper, or powdered cloves.

To DESTROY HOUSE FLIES. — Take one half tea-
spoon black pepper, one teaspoon brown sugar and
one teaspoon cream. Mix them well together in
a saucer, and place the mixture w^iere the iiies are
likely to be.

To CLEAN MARBLE. — Apply benzine liberally, and
rub it off with a clean flannel. Never apply soap
to marble, as it takes off the polish. Grease spots
may be removed, by the application of powdered
magnesia.

To KEEP A STOVE FROM RUSTING IN SUMMER. Rub

kerosene on it in the spring.

Mirrors should never be hung where the sun
shines directly upon them.

To REMOVE Fruit or Wine Stains wet the spots
with hartshorn.

To BRIGHTEN A ZINC BATH TUB. — Throw ill a hand-
ful of salt, wet with vinegar, and rub the tub with
a flannel cloth.

Washing. — Have plenty of boiling water, and
to each boiler-full add two or three tablespoons of
pulverized borax. Use some of this water for
every tubful of clothes; use soap on the most soil-
ed clothes and rub them on the board. Do not
boil the clothes. Have a tub nearly full of boiling
borax water, into which put the clothes that have

MISCELLANEOUS KNOWLEDGE. 133

been rubbed. Let them remain an hour, or until
you are ready to rinse them. Rinse in clear water
without borax. Use very little bluing. Add a tea-
spoon of borax to each quart of starch, and it will
keep the starch from sticking, and add to the lustre.
Soap. — One ounce of pulverized borax, one pound
of the best brown soap cut in small pieces, three
quarts of water; put all in a kettle, and keep it on the
back part of the stove until the soap is dissolved,
stirring frequently ; it must not come to a boil.
Use it with a piece of old soft flannel. It cleanses
paint without injury, is better for washing clothes
than any other, and is beneficial to the hands.

For Chills and Fever. — Eat nine grains of
black pepper after each meal. Try it.

In Canning Fruit wring a towel or cloth out
in hot water and wrap it around the jar, having
several thicknesses at the bottom; set the jar in a
pan and fill it with hot fruit or liquid, without fear.

Sulphuric acid rubbed on the edges of drawers in
a bureau or wash-stand will prevent their swelling
in damp weather.

Keep fresh lard in tin vessels.

Renovating Mixture for removing grease and
killing bed bugs. One quart of soft rain water,
two ounces aqua ammonia, one teaspoon saltpetre,
one ounce soap (Babbit's) finely scraped. Mix all
and let it stand a few hours. Apply with a small
brush to every place the bugs infest. It is certain
death. To remove grease. Cover the grease spota

134 ILLINOIS COOK BOOK.

witli the mixture, rub well with a brush or sponge,
then wash off with clear water. It will not in-
jure any more than water. It is nice for cleaning
carpets.

To Beat the Whites of eggs quickly add a
pinch of salt. The cooler the eggs the better.

In boiling eggs alwnys pjit them into boiling
water. It prevents the yolk from coloring black,

Never wash raisins to be used in sweet dishes;
it will make the pudding heavy; wipe them with a
dry towel.

To brown sugar for sauce or puddings put it in
a perfectly dry sauce pan. If the pan is the least
bit wet the sugar will burn.

Water used in mixing bread must be tepid ; if too
hot the loaf will be full of holes.

Frozen plants may be restored by sprinkling them
with cold water, and setting them in the dark for
twenty four hours, in a temperature of not more
than fiftv deo^rees.

A cloth dampened with wine and put over cakes
will keep them fresh for a long time.

Cure for Hay Fever. — A tablespoonful of pep-
per vinegar taken at night, or when the chilly
sensation is felt.

To Remove Moth Patches. — Put a tablespoon-
ful of flour of sulphur, or, better still, lac of sul-
phur, into a pint bottle of rum. Apply to the
moth patches once a day and they will disappear
in two or three wrecks.

MISCELLANEOUS KNOWLEDGE. 135

Remedy for Burns. — One ounce of pulverized
borax, oue quart of boiling water, and half an
ounce of pulverized alum. Shake up well and
bottle. Wrap the burn in soft linen and keep it
constantly wet with the solution. Do not remove
the linen until the burn is cured.

Cure for Cholera. — Take equal parts of tinc-
ture of cayenne pepper, tincture of opium, tinc-
ture of rhubarb, essence of peppermint and spirits
of camphor, and mix them well. Dose, fifteen to
thirty drops, in a little cold water, according to
the age of the patient and the violence of the
symptoms repeated every fifteen minutes until re-
lief is obtained.

Hair should be well washed, every five or six
weeks, in warm w^ater and one or two tablespoons
of ammonia. Dry it thoroughly before tying —
Brush one hundred strokes ev.ery morning with a
stiff brush, and clip the ends once every month,
and you will soon be well paid for your trouble.

Cut Flowers should first be dipped in hot water,
to wilt them, and then placed in cool water to re-
vive them — they do not wilt so soon the second
time.

Pearls are kept brilliant by keeping them in
common dry magnesia, instead of cotton wool used
in jewel caskets.

Burns. — Equal parts of sweet oil and coal oil will
be found excellent for burns.

136 ILLINOIS COOK BOOK.

Chilblains or Frozen Feet. — Take fresh or
rancid lard, born it till it waxes; then pour it over
frozen snow or ice. Rub the frozen feet with it,
and hold them to the fire. This is well worth
trying.

Sleeplessness can be relieved by laying a wet
cloth on the back of the neck, with a dry cloth
outside.

Whooping Cough Remedy. — Mix one sliced
lemon, half a pint of flax seed, two ounces of honey
one quart of water, and simmer, not boil, four hours.
Dose, one tablespoon ful four times a day, and one
after each fit of cono^hins;.

Bunions. — Use pulverized saltpetre and sweet
oil. Put five cents worth of saltpetre into enough
sweet oil to dissolve it. Shake well and rub the
inflamed joints, night and morning.

Smal'. Pox Cure. — One ounce of cream of tartar,
dissolved in a pint of boiling water, and drank
when cold, at short intervals, is a preventive as
well as a curative — and is excellent for a rough,
pimply face.

Diphtheria. — A teaspoonfvd of powder of sul-
phur, in a wineglass of water. Stir with the^??-
ger, not with a spoon. Mix well, and use as a
gargle, and occasionally swallow it.

T^^ ^m H'O'Ofi-

3p?tV"ERY family should keep a small quantity of
fc^ chlorate of potash. There is nothing? equal
to it for a simple ulcerated sore throat. Dissolve
one teaspoonful in a tumbler of water, and oc-
casionally take a teaspoonful of the solution, so as
to gargle the throat. Nothing is better than this
for chapped hands or a pimply face. Wash them
in a weak solution.

Beef Broth with Tapioca. — Cut a pound of
lean, juicy beef into pieces, and soak for an hour
in a quart of cold water; then put it to cook in
the same water, and cover closely to keep in the
steam. Simmer for two hours and strain ; if there
was the least fat on the meat cool the broth and
remove it from the surface. Soak a quarter of a
cup of tapioca in a little cold water and boil it half
an hour in the broth ; season with salt, pepper and
a few drops of lemon juice. Serve with rice, thin
crackers or dry toast.

Chicken Jelly. — Pound half a chicken, bones
and meat, until all are well softened, then cover
with cold water and cook slowly, until the meat is

138 ILLINOIS COOK BOOK.

tasteless and about two cups of the liquid is left
in the pan. Strain and season the liquor and turn
it into small, wet moulds; keep in a cool place,
and, when wanted, turn out a form on a dish: gar-
nish with sprigs of parsley; serve cold with thin
slices of bread and butter.

Creamed Crackers. — Split six Boston crackers;
place them in a plate and pour boiling water over
them. As soon as they are slightly softened pour
off the water, sprinkle slightly with salt, and pour
some sweet cream over them.

Fruit Blanc Mange. — The juice of atiy fruit
may be used; if not sweet enough add sugar.
Mix a tablespoonful of corn starch with a little
cold water, and stir into it half a pint of boiling
fruit juice; cook until it thickens and then pour
it into a wet mould. Serve cold with sweetened
cream, to which add a little flavoring.

Tapioca Jelly. — Soak half a cup of tapioca in
a pint of water for four hours, then cook it in a
double boiler until the tapioca is soft and clear
looking. Season with only a little sugar, and
lemon juice, and pour it into small, wet moulds.
Serve with sweet cream.

Iceland Moss Blanc Mange. — Wash the moss
thoroughly in several waters, and soak it an hour.
To a handful allow a quart of rich, sweet milk •
put the moss in when the milk is boiling hot, and
let it simmer until the moss is soft. Then strain,
Bweeten, and flavor with lemon juice, and put it

THE SICK ROOM. 139

into wet moulds. Serve cold with cream and sug-
ar. Iceland moss cooked in water instead of
milk, and made thin enough to be taken as a drink,
is soothing and nourishing, and excellent for colds
and sore throats.

Pearl Barley. — Wash the barley in several
waters and tie it in a cloth loosely, so that it will
have room to swell; boil it four hours in water
enough to cover it, adding more as it becomes
necessary. Serve with sweet milk.

Barley Water is made by boiling an ounce
of barley in a quart of water until it is reduced
one half, when it must be strained, cooled, salted,
and sweetened, as the patient may desire. It is
a refreshing and soothing drink for persons suffer-
ing with inflammation of the mucous membrane.

^iJ.pf>j,f;^]\i:E;j^T-

fPONGE FOR AViNTER Use. — Boil four good
sized potatoes, until thoroughly done, in plen-
ty of water; then take them off the stove, pour off
the water, and, with a spoon, mash and beat the
potatoes until they are foamy; when warm., not
hot, put in a tablespoonful of salt, a pint of flour,
and the potato water, which was previously poured
off. Mix to a tolerably stiff batter; then pour in a
teacup of warm, water in ivhich a cake or half a cake
of compressed yeast has been dissolved. Set it
away to rise. This will keep a week.

Good Yeast Bread. — Measure four quarts of
sifted flour; take out a piut of it, and place the
remainder in the bread bowl. Mix through it, a
tablespoonful of lard, and a very little salt, and pour
in two pints (or two coffee cups) of sjpongefor winter
use. Pour in enough luke-warm milk to make it
of the right consistency; knead it thoroughly, and
set it to rise ; in two hours knead again. Make
into loaves — about five; grease the loaves well — not
the pan. Set to rise in the baking pan ; when
double the original size, they are ready for baking.

SUPPLEMENT. 141

When winter sponge is not conv^enient it is best
to dissolve half a cake of compressed yeast in a
^mtoi warm water, and stir into it enough flour to
make a tolerably thick batter, set it to rise, and in
an hour or two, it is ready to pour into the flour
for bread.

Long Breakfast Rolls. — IN'early two cups of
sweet milk, half a cup of lard and butter mixed,
half a cup of potato yeast, and flour enough to
make it into douiJ:h. Let it rise over niu^ht. In the
morning, add one beaten Qgg. Knead thoroughly
again. With the hands make it into balls as large
as a guinea Qgg, then roll it between the hands
to make long rolls — three inches — place them
close together, in even rows, in the pans. Let
them rise until light. Bake.

Apple Fritters. — Make a batter of one cup of
sweet milk, two cups of flour, one heaping tea-
spoonful of baking powder, two eggs, and one table-
spoon of sugar, with salt to taste. Heat the milk
a little, add slowly the beaten yolks and sugar, then
add the flour, and the whites. Stir all together,
and throw in thin slices of nice tart apples, dipping
the batter over them. .Drop into boiling lard, in
spoonfuls, with a piece of apple in each, and fry
to a li<iht brown.

Buckwheat Cakes. Put one pint of warm
sweet milk, and one pint of water into a stone
crock; into which stir five cups of buckwheat
flour; beat well until smooth, and, lastly, add one

142 ILLINOIS COOK BOOK.

cup of yeast. Some persons prefer one tablespoon
of sugar or molasses added. Set it to rise over
night, and, if it is a little sour in the morning, add
a pinch of soda.

Pie Crust. — For one pie, take a double handful
of flour, one fourth of a spoonful of salt, two heap-
ing tablespoonfuls of lard, and as little water as will
mix. Mix the lard thoroughly in the flour, before
adding the cold water.

MRS. w. L. s.

Prairie Chicken. — Dress nicely, and wash tho-
rou2:hlv, in water with a little soda in it. Fill it with
dressing, and tie down the legs and wings ; place it
in a steamer over hot water till it is done. Remove it
to a dripping pan, cover it with butter, and sprinkle
it with salt, pepper and flour; place it in the oven,
baste it with the melted butter, and bake it a light
brown.

Quails are nice, if stuffed with dressing, season-
ed with salt, pepper and butter, put in a dripping
pan, placed in the oven, and baked a nice brown.
They must be basted frequently.

Steamed Chickens. — After they have been care-
fully dressed, cut them up as for frying; place
them in an iron pot (which must be set on top of the
stove, not next to the blaze) with a little salt, pep-
per and ground ginger to taste, and a coflee cup of
water to each chicken. Let it steam until thorough-
ly done, and, if the chicken is not very fat, add a
little butter. Take up the chicken, and thicken
the gravy with a little flour and cream.

SUPPLEMENT. 143

Mock Duck.— Take a large round steak, pound
it well, season it with salt and pepper, spread it
with a thick layer of dressing as for turkey, and
then roll it up ; tie it with a cord, and place it in
the dripping pan, with a little water. Season again
as a roast, place it in the oven and hake, hast-
ino- frequently. Remove the cord before sending
it to the table.

Beefsteak cut into small squares, rolled in beat-
en egg, and bread crumbs, and then fried in hot
lard, will be a palatable change.

Baked Ham.— Select a very small ham, wash it
off nicely, and sprinkle it with pepper. Place it
ui a dripping pan in the oven, with a Utile water,
and bake until done. It will take several hours ;
—Or first boil it, and then place it in the oven long
enough to brown the outside nicely.

A WELL TRIED RECIPE FOR CURING FEET, PORK, MUT-
TON, TONGUES AND HAMS.— To ouc gallon of watcr
take one and a half pounds of salt, half a pound of
sugar, half an ounce of saltpetre, half an ounce of
potash; use only a pure article of potash ; if this can-
not be obtained omit it altogether. Let these be
boiled all together, until all the dirt from the sugar
rises to the top, and is skimmed off. Then put it
into a tub to cool, and, when cold, pour it over
your beef or pork. The meat should be well covered
with the pickle, and should not be put down, for at
least two days after killing, during which time, it
should be slightly sprinkled with powdered salt-

144 ILLINOIS COOK BOOK.

petre. Meat pickled in this manner is unsurpass-
ed for sweetness, delicacy and freshness of color.

Sweet Pickle Beets. — Boil them in a porcelain
kettle until thoroughly done. When cool, cut them
in slices as for the tahle ; pour over them enough
hot spiced vinegar to cover them. These are very
nice and can be made in winter as wanted.

Pickled Onions. — Take the small, silver skinned,
white onions. Peel off the outer skin. Make a
brine strong enough to float an Qgo;^, skim it well,
and when it begins to cool pour it upon the onions.
Let them stand in it (closely covered) until quite
cold; then take them out, peel off another skin,
and wash them in cold water. Next boil them
in milk until tender all through, so that you can eas-
ily pierce them with a needle ; drain off the milk;
measure them, and to a quart of onions, allow a
quart of the best cider vinegar. Boil in the vine-
gar two muslin bags with broken up nutmeg and
mace. When it has boiled, pour it hot over
the onions in the jar. Lay one bag at the bottom,
and one in the middle. Finish with one table-
spoonful of salad oil, cork the jar immediately,
and tie on a leather cover.

CucUxMBER Pickles. — Without vinegar. Take
nice, green, good sized cucumbers ; when you wash
them, notice how many quarts of water it take* to
cover them well. Then take a stone jar or keg,
cover the bottom with grape leaves, then put a lay-
er of cucumbers, some whole black peppers, quite

SUPPLEMENT. 145

a handful of fresh fennel, a few laurel leaves, if
you have them, then a layer of cucumbers, and so
on, until the jar is filled; cover the top with grape
leaves, and put little sticks across to keep them
down. Then take as many quarts of water, and
two over, as it took to wash them. Put to each
quart a handful of salt; then boil the water,
set it off to cool, and when it is cool, pour it over
the pickles; after standing in the cellar about two
wrecks they will be nearly as sour as vinegar pick-
les, and are excellent. The white scum that forms
over them must always be removed.

MRS. S. H .

Vinegar Pickles. — Take small cucumbers, wash
them and put them in a brine strong enough to
float an egg; also take small, white onions, as
many as you like — so that you can use alternate lay-
ers of cucumbers and onions. Let them both stand
in the brine three days ; then take them out and
wipe them dry. Have your glass jars ready, and
put in the bottom one grape leaf, then a layer of
cucumbers, and then the onions ; season with
white mustard seed, black and red peppers, a little
fennel, fresh from the garden, a few laurel leaves
and a very few cloves. Season every layer in this
way, until the jar is full, then put in a few pieces
of horse-radish and one grape leaf. Fill the jars
with the best boilins^ cider vineo:ar.

MRS. S. H .

To Use up Eancid Butter.— Take the butter
and put it into a vessel on the stove; fill it only

146 ILLINOIS COOK BOOK.

half full, and loatch closely, as it will rise up when
it gets near boiling; if necessary lift it off quickly,
lest it should boil over and get on fire. Unless
the butter is very old it will not rise much. Stir it
very often. The grounds tliat settle at the bottom
will get a light brown, when the butter is done.
After standing a few minutes, it can be emptied in-
to ajar; be very careful not to get the settlings
in. It will keep a year or more and is very nice
for baking, cooking, &c., &c.

MRS. s. H .

Corn Starch Blanc Mange. — Boil one pint of
milk ; sweeten to taste. Dissolve two tablespoonfuls
of corn starch in some cold milk, and stir in the
boiling milk; stir constantly until thick. Flavor
wdth vanilla, and pour into a dish or mould.
To be eaten cold with whipped cream.

MRS. EVA s .

Sponge Cake. — Six eggs beaten separately, a
saucer of sugar and a saucer of flour; beat the
yolks and sugar well, add flour, and, last, the
whites; stir just long enough to mix well, and no
longer ; flavor with lemon or vanilla.

MRS. EVA s .

Tapioca Pudding. — Soak eight tablespoons of
tapioca in one quart of warm milk till it is soft ;
then add two tablespoons of melted butter, five
eggs well beaten, with spice and sugar to taste.
Bake in a buttered dish.

MRS. EVA s .

SUPPLEMENT. 147

Boiled Frosting. — The whites of three eggs,
beaten to a stiff froth, one large cup of granulated
sugar moistened with four tablespoons of hot
water ; boil the sugar briskly for ^ve minutes, or
until it ropes when dropped from the spoon; then,
with the left hand, pour the boiling syrup upon
the beaten eggs, in a small stream, while beating
with the right hand. If preferred, add one cup of
hickory nut kernels chopped fine.

Canned Currants. — Look them over carefully,
stem and weigh them, allowing a pound of sugar
to a pound of fruit; put them into a kettle, cover
and leave them to heat slowly. Stew gently for
twent}^ or thirty minutes, then add sugar, and
shake the kettle occasionally to make it mix w^ith
the fruit. Do not boil it, but keep it as hot as
possible, until all the sugar is dissolved; pour it
into cans, and cover it at once.

Bottled Cider. — Take good, sweet cider, heat
it to the boiling point, but do not boil it. Pour it in-
to jugs or bottles, with two or three raisins in each,
and seal them while hot. It will keep all winter,

Sherbert. — One pine-apple, four lemons, two
quarts of water, two teacups of sugar. Steep the
pine-apple in the water for two hours, then strain,
add the juice of the lemons and the sugar. Whip
the white of five eggs, with three tablespoons of
sugar; turn all into the freezer, and freeze at once.
Excellent,

KH jji^ mm-

§ CRAPE one cake of brown Windsor soap to
a powder; add one ounce of lemon juice,
and one ounce of cologne. Mix well and form into
cakes. Excellent for sunburn.

Cold Cream. — Half an ounce of spermaceti,
twenty grains of white wax, two ounces of pure oil
of sweet almonds, half an ounce of pure glycerine,
and six drops of oil of rose. Melt the iirst three
ingredients together, and, when cooling, add the
glycerine and oil of rose, stirring until cold.

Best Tooth Powder. — Rub the teeth well with
prepared chalk, and then brush them with pure
white castile soap and tepid water.

For Rough Skin, Hives, &c. — One ounce of
glycerine, half an ounce of rosemary water, twenty
drops of carbolic acid and a few drops of ottar of
roses.

To Whiten the Hands. — One wineglass of co-
logne, and one wineglass of lemon juice, strained
clear ; scrape two cakes Windsor soap to a powder,
and mix all together in a mould. When hard it is
fit for use, and will be found excellent for whiten-
ing the hands.

FOR THE TOILET. 149

A Splendid Bath Powder. — Two and a half
drachms of camphor, four ounces orris root, and
sixteen ounces starch, reduced to impalpable pow-
der ; tie in a coarse muslin bag".

For Heat. — A teaspoon of carbolic acid in a
pint of rose water.

A Fine Cologne. — One gallon of deodorized alco-
hol, one ounce of oil of lavender, one ounce of oil of
orange, two drachms of oil of cedrat, one drachm
of oil of orange flowers, one drachm of oil of rose,
and one drachm of oil of ambergris ; mix well and
keep in a cool place three weeks.

Splendid Toilet Water. — One drachm each of
oil of bergamot, lavender and lemon, ten drops each
of oil of jasmine and rose and essence of ambergris,
and one pint of spirits of wine. Mix and keep well
closed, in a cool place, for two months, when it will
be ready for use.

Glycerine For the Toilet. — Two ounces dis-
tilled water, one ounce glycerine, one ounce alco-
hol, half an ounce tincture of benzoin, and one
grain of carmine.

^^^T% ^]i<)^if;s<\%-

J^UCKWHE AT Batter spread over grease spots
^^ on a carpet, and let remain until drj-, and
then wiped off, will take out the grease nicely.
Repeat the process if necessary.

Mercurial Ointment, made soft with coal oil, is
certain death to hed-hugs. Oil of cedar is, per-
haps, a pleasanter remedy.

Apples keep well in winter, if placed in barrels
or boxes, with a layer of autumn leaves alternating
with a layer of apples, until the box is full. They
should be put in the cellar 07ilt/ in time to escape
freezing.

A Pan of Hot Water set in the oven will pre-
vent cakes and bread from scorching.

Orange and Lemon Peel. — Dry and pound it,
and keep in corked bottles.

Tea should be ground like coffee, or crushed,
before pouring boiling water on it.

Articles made of Zephyr, are cleaned by rub-
bing in flour, or magnesia, changing often. Shake
off the flour and hang the article in the open air a
short time.

USEFUr. KNOWLEDGE. 151

Wash Boilers are best cleaned, by washing
thenn with sweet milk, or greasing them with
lard.

Fine Starch is made by wetting two or three
tablespoons of starch smooth with a little cold
water, then pouring on a quart of boiling water,
stirring rapidly all the time: place it on the stove,
and let it boil about five minutes, stirring frequent-
ly; add a little salt, a piece of butter, a piece of a
sperm candle, or a little coal oil.

Cold Starch is best made with soap suds in-
stead of clear water, using toilet soap. Use one
teaspoon (not heaping nor level) of starch to one
pint of water.

Irons that are rusty can be improved by rub-
bing w^ell, the night before using, with coal oil. If
necessary, rub them over salt and powdered bath
brick mixed.

Best Washerwomen do not use cold starch for
shirts and collars; they hang them on the line be-
fore being starched, and, after they are dry, starch
them in very thin hot starch, roll them up and lay
them aside, until ready to be ironed.

Whitewash for Cellars. — One ounce of car-
bolic acid to one gallon of whitewash, or add cop-
peras to whitewash until it is yellow. Copperas is
a fine disinfectant, and drives away vermin.

Parsley can be kept fresh by putting it into a
strong boiling brine, and then hanging it up and
drying it in bunches, in a dry cellar or store room,
with blossom downward.

152 ILLINOIS COOK BOOK.

Cabbage for Winter use should be buried in
rows two and two, not quite touching; each two
one or two feet apart, root downward. In this
way, none are exposed except those to be taken up.

In broiling meat, when the coals blaze up too
much, sprinkle salt on them.

Zinc can be best cleaned by rubbing fresh lard
on it with a cloth, and then rubbing it dry.

Grease can be removed from garments by dis-
solving one tablespoon of salt in four tablespoons
of alcohol, — shaking the mixture well and apply-
ing it with a sponge.

Cashmere is best cleaned by washing it in hot
suds, with borax in the water, rinsing in bluing
wator, made very blue, and ironing while damp.

RcBBONS should be washed in cold soap-suds, and
not rinsed.

Butter can be kept nicely, without ice, b}^ in-
verting a large crock (not glazed) over the dish of
butter, and wrapping the crock with a wet cloth,
with a little water in the dish of butter.

VALUE OF FOREIGN MONEY IN

U. S. CURRENCY.

One pound sterling of England, $ 4.84

" guinea, 5.05

'' crown '' " 1.21

'' shillino- '' . " .22

USEFUL KNOWLEDGE.

153

XJne napoleon of France,
Five francs, "

One franc, "

" florin,

" thaler of Saxony,
" ofuilder of ITetherlands,
*' ducat of Austria,
" doubloon of Spain,
'' real,
Five rubles of JRussia,
One ruble,
" franc of Belgium,
" ducat of Bavaria,
" franc of Switzerland,
" crown of Tuscany.

3.84

.93

.18J

48J

.08

.40

2.28

15.54

.05

3.95

.75

.18J

2.27

18i

1.05J

WEIGHTS TO THE BUSHEL.

58 pounds

of shelled corn

make 1 busii

56

' rye.

u a

46

' barley.

a a

60

' wheat.

a a

70

' corn on the cob.

a a

52

' buckwheat,

a a

32

' oats.

a u

20

' bran.

a a

45

* clover seed.

a a

60

' timothy, '^

a a

56

' flax, ' "

a a

45

' hemp, "

u a

154

ILLINOIS COOK BOOK.

14 pounds of blue-grass seed,

make 1 bushel.

60

Irish potatoes, " "

50

sweet potatoes, *' "

57

onions, " "

62

beans, " "

24

dried apples, " "

33

dried peaches peeled, " "

36

" unpeeled, " "

OUR PRESIDENTS.

Geo. Washington, Va.,
Jno. Adams, Mass.
Thos. Jefferson, Va.,
Jas. Madison, Va.,
Jas. Monroe, Va.,
Jno. Q. Adams, Mass.,
Andrew Jackson, Tenu.,
Martin Van Buren, N. Y.
Wni. H. Harrison, O.,
Jno. Tyler, Va.,
Jas. K. Polk, Tenn.,
Zachary Taylor, La.,
Millard Fillmore, N Y.,
Franklin Pierce. N. H.,
Jas. Buchanan, Pa.,
Abraham Lincoln, 111.,
Andrew Johnson, Tenn.,
U. S. Grant, Illinois,
R. B. Hayes, Ohio,
James A. Garfield, Ohio,

Born.

Feb. 22, 1732.
Oct. 29, 1751.
Apr. 2, 1743.
March 16, 1751.
April 28, 1758.
July 11, 1767.
March, 15, 1767.
Dec. 5, 1782.
Feb. 9, 1773.
March 29, 1790.
[Nov. 2, 1795,
Nov. 24, 1784.
Jan. 7, 1800.
Nov. 23, 1804.
iApr. 22, 1791.
'Feb. 15, 1809.
Dec. 29, 1808.
April 27, 1822.
Oct. 4, 1822.
Nov. 19, 1831.

Died.

Ruled.

Dec. 14, 1899.

8 years.

July 4, 1826.

4 "

July 4, 1826.

8 "

June 28, 1836.

8 "

July 4, 1831.

8 "

Feb, 23, 1848.

4 '«

June 8, 1845.

8 "

July 24, 1862.

4 "

April 4, 1841.

1 month.

Jan'y 17, 1862.

3 yrs, 11 mos.

June 15, 1849.

4 '*

July 9, 1851.

1 " 4 mos.

March 8, 1874.

2 " 8 "

Oct. 8, 1869.

4 *'

June 1, 1868.

4 *'

April 15, 1865.

4 " Imo., lids

July 31, 1875.

3 " 10mos.,19ds
8 "

4 "

m^y^

Almond Cake, Mrs. M. E. Caldwell 85

Angel Cake, Mrs. C. V. Jaquith, 95

Ants, To get rid of, ^ ^^

Apples, a-la-Turque, ^^^

Apple Batter Pudding 1^^

Apple Butter, Mrs. Geo. Levings, ^4

Apple Charlotte. Snow, 1^^

Apple Custard Pie, ^^^

Apple Dumplings, Baked, Boiled, 110

Apple Fritters, 1"^^

Apple, (green) Pie, Meringue, • US

Apples, to keep, ^^^

Apple Sauce, • • ^^

Asparagus Omelette ^^

Aunt Angle's Black or Fruit Cake, Mrs. William Harding, 92

Bachelor's Buttons, 100

Bake Day Pudding, 109

Baked Beans, ^^^

Baked Ham, : 1^3

Baking Powder Biscuits, Mesdames Matthias and Brown, 79

Baked Trout^or Blue Fish, 12

Barley, Pearl 1^^

Barley Water 139

Bath Powder, 1^9

Bath Tub, to brighten, 132

Batter Pudding, Steamed, 109

Beans and Oysters, 20

Bed Bugs, to destroy, 133, 149

Beef Broth, with tapioca, 137

Beef, Dry, and to Corn, and to Preserve, 38, 40

156 ILLINOIS COOK BOOK

Beef, Roast 36

Beefsteak, a-la-Mock-Duck, 38

Beefsteak, Fried, Broiled, Mrs. Hamburger, 36, 37

Beefsteak, Fried, . - ' 143

Beefsteak, Hamburg, Mrs. Hamburger 36

Beets, Plain, Sweet Pickle 125, 144

Berry Short Cake, 97

Birds, Bread Sauce, for, 49, 55

Bits of Hominy, Meat etc., 23

Blackberry Cordial 71, 72

Black Cake, Mrs. M. P. Jaquith, 92

Black Cashmere, to clean, 152

Bombay Pudding,. 105

Boston Pound Cake, Mrs. S. Hamburger, 90

^Jottled Cider, 148

Brandy Peaches, Mrs. Hamburger, 67

Bread, Mrs. Tanner, 74, 75, 140

Bread and Butter Pudding 105

Bread Omelette, 28

Breakf ist and Supper, 21

Breakfast Cakes, Rolls, 23, 81, 141

Breakfast Dish, and Stew, 22, 23

Brown Bread, Steamed, 77

Brushes, 6

Buckwheat Cakes 80, 141

Bunions, to cure, 136

Bunn Padding, 105

Bunns,. 78

Burns, Remedy for. ' 135

Cabbage, stuffed. Miss Kate Rudy 122

Cakes— To keep fresh 82, 134

Candy — Horehound, Molasses, ! Sugar, Black Crook, Co-
coanut, Cream, Lemon, Butter Scotch, Splendid,. 127, 128

Canned Cherries 69

Canned Corn, Mrs. Sheppard, Mrs. Levings, 124

Canning Large Fruits 68, 133

Caramel Cake, 88

Cauliflower 125

Celerv Flavoring, 56

INDEX. 157

Celery, Stewed, Sauce, 54, 126

Celery Slaw 123

Cement, 130

Chamois Skin, to wash, 131

Champagne Cider— Sweet, 73

Charlotte Russe, Mrs. W. S. Harding, 1 1 1

Cheap Wine for Cooking, 73

Cheese Omelette, 29

Cheese Relish, 30

Cherry Bounce, 72

Chicken, a-la-mode, Mrs. C. W. Levings, 48

Chicken Jelly 137

Chicken Young— Fricassee, Steamed 48, 142

Chicken Salad, 52, 53

Chilblains, how to relieve, 136

Chili Sauce, 51, 60, 61

Chills and Fever, 133

Chocolate, 32, 128

Chocolate Custard, Caramels, 106, 128

Cholera Cure, 135

Chow Chow, 61, 63

Christmas Pudding, 106

Citron Melon Preserves, 67

Cocoa, 32

Cocoanut Rose Cake, Mrs. M. E. Caldwell, 85, 95

Cocoanut Pie, Mrs. G. S. Brecount, Drops, 119, 127

Coffee, 32

Coffee Cake, 82, 84

Cold Sauce, • 50

Cold Slaw, 122

Cologne, 149

Cookies, Mesdames Matthias, Levings, Harding,.. 97, 98, 163

Corn Bread,. 79, 81

Corn Fritters, 25

Corn Oysters, Mrs. J. C. Jones, 123

Corn Starch Blanc Mange, 146

Corn Starch Cake, Merangue Pudding, . 93, 108

Cottage Pudding, 104

Crab Apple, Siberian, preserves, 67

158 ILLINOIS COOK BOOK.

Creamed Biscuits, 76

Cream Cake, Mrs. Connelly's, 88

Cream Cake, No. 2, Mrs. W. H 89

Creamed Crackers, 138

Cream Oysters on Half Shell, 16

Cream or Milk Toast, 21

Cream Pie, Nos. 1 and 2, 115

Cream Puffs, Mrs. Hamburger, 80

Cream Sponge Cake, Mrs. C. W. Levings, 83

Croquets, Mrs. Kate Rudy,. 27

Crumb Cakes, 80

Cucumber Catsup, Mrs. J. 11. Matthias, 60

Cucumber Pickles, 58, 144

Cucumber Salad, Fried, 25

Curing Hams, Caring Feet, Pork, Mutton & Tongue,. .45, 143

Currants, Canned, 148

Currant Cake, Mrs. S. S. Levings, 93

Currant or Cherry Sauce, Mrs. C. W. Levings, 57

Currant Wine, 72

Custard, Cake, Pudding, Pie, 90, 106, 1 17

Custard, Chocolate, 106

Cut Flowers, to keep, 135

Danish Pudding, Mrs. Kate Rudy, 103

Delicate Cake, Mrs. M. P. Jacquith, 91

Delmonico Sauce, 27

Diphtheria, Remedy for, 136

Dolly Varden Cake", Mrs. W. S. Harding, 89

Double-quick Pudding, Mrs. J. C. Jones, 103

Doughnuts, French, Mrs. C. V. Jaquith, Mrs. Brecount, • • 99

Drawers, to keep from swelling, 133

Drawn Butter Sauce, 55

Dressing for Fowls, Mrs. S. Hamburger, 47

Dried Yeast, Mrs. Joe Payne 74

Drinks 32

Drop Cakes, 100

Dry Bread, Biscuits, Cakes, 23

Dumplings, for soup, Mrs. S. Hamburger 10

Eggs. Omelette, Baked, Fried, for lunch. Scrambled,
° Scalloped, To boil, 27, 30,134

INDEX. 159

English mixed pickles 61

Eve's Padding, 107

Fancy Desserts, Ill

Farmer's Padding, 109

Feather Cake, Mrs. M. P. Jacquith, 92

Fig Cake, Mrs. J. H. Matthias, Mrs. M. P. Jaqaith 86

Fig Padding, Mrs. M. P. Jacqaith 103

Fillet-de-boeuf, Mrs. Hambarger, 36

Fish, Boiled, Fried, Broiled, Mrs. F. M. Patterson, .... 12, 13

Flannel Cakes, Rolls 78, 81

Flies, to destroy 132

Foam Saace, 52

Foreign Coin, 152

Fowls, 46

French Croquettes, 28

Fresh Peaches, 66

Fricadelles, Mrs. Hamburger, 26

Fricassee Chicken, Calf's Tongue, Young Chicken, 44, 48

Frozen Pudding, Plants, Feet, 107, 134, 136

Fruit Cake, Blanc Mange, Mrs. Hamburger, 84, 91, 138

Fruit, To Spice, 64, 67

Furniture Polish, 130

Ginger Cakes, Snaps, Mrs. S. S. Levings, Mrs. Matthias,98, 99

Glycerine for the Toilet, 149

Gooseberry Catsup, ." 57

Goose, To Roast a, Mrs. Hamburger 47

Gold Cake, Mrs. M. P. Jacquith, 88

Graham Bread, Gems, Mush,-. 22, 77, 80, 81

Grape Butter, Spiced, 68

Grape Wine, 72

Grated Ham Sandwiches, 29

Grease Spots, To Remove, 133

Green Corn Pudding 123

Green Tomatoes, Fried, 25

Hair, Care of. 135

Ham, Baked, Stuffed, Sandwiches, Omelette, 29, 30, 44

Ham, Boiled, Mrs. Brecount 45

Hands to whiten 148

Hash, Mrs. Brown, 24

160 ILLINOIS COOK BOOK.

Hay Fever, To cure, 134

Hen's Nest 113

Hickory Nut Cake, Mrs. Brecount, 94

Hives, 148

Hop Yeast, Dry, Mrs. Dr. Smith, 74

Ice Cream, Mrs. Geo. Hunt, IH, 112

Ice Cream Cake, Mrs. Caldwell, 84

Iceland Moss Blanc Mange, 138

Iced Tea 33

Icing, Boiled, 86, 90, 147

Irisii Potato Pudding, 108

Iron Ware, 6

Jam — Blackberry, Raspberry or Strawberry, 70

Jellies — Apple, Cider, Crab Apple, Currant, Grape,

Quince, Wine 69, 70, 71

Jumbles, Mrs. Jacquith and others, 99, 100

Kentucky Biscuits, 81

Lady Fingers, 100

Lamb's Liver, 41

Lard, How to keep, 133

Lemon Butter, Lemon Drops, Lemon Extract, .. ..57, 68, 129

Lemon Gelatine, Mrs. Wm. Harding, 71

Lemon Sauce, Paste, 50, 96

Lemon Pie, Mesdames Payne, Jacquith, Matthias, Shep-

pard and Levings, 1 16, 117

Lemon Pudding, Meringue, Mrs. Hamburger, 102, 107

Loaf Cake, Mrs. M. P. Jacquith, 92

Luncheon Cake, 78

Lunch for Traveling, 45

Maccaroons, 101

Maccaroni, Baked, Boiled, 124, 125

Mangoes, 60

Marble, To clean, 132

Mayonnaise Sauce, 54, 56

Meats, 35

Meat Scallops 27

Meerschaum Pipe, To cleanse, 131

Mince Meat, 1 14

Minced Meat on Toast, 27

INDEX. 161

Miscellaneous Knowledge, 130

Mirrors, Where not to hang, 132

Mock Duck, 143

Moth Patches, To remove,. 134

Mush,. 22

Mushrooms, Stewed, 124

Muskmelons, Preserved 65

Mustard, To mix, Mrs. C. W. Levings, 55

Noodles, How to make, 7

Oatmeal, Soup. 22, 8

Orange Cake, Mrs. Brecount, Pudding, 94, 107

Orange Gelatine, Pudding, Cream, 71, 107, 1 12

Ostrich Plumes, To cleanse 131

03^sters and Beans 20

Oysters, Broiled, Panned, Stewed, 10, 17

Oyster Omelette, Salad, Macaroni, 19, 125

Oysters on shell. Scalloped, Fried, On toast, .15, 17, 18, 19

Oyster Soup, Mrs. Magner, 9, 15

Pansies, 131

Pastiy for pies, Mrs. Wm. Harding, 114

Parker House Rolls, 76

Parsnep Fritters, 26

Pawn House 22

Peaches, Spiced, Preserved, Brandy, 65, 67, 68

Pearls, To keep^ brilliant 135

Pearl Barley, 139

Pears, Preserved, 66

Peppermint Drops, 127, 129

Pickles 50

Pickled Tongue, Mrs. Hamburger, 40

Pickled Onions, 144

Pie Crust, 142

Pies, 114

Pine Apple pie 1 18

Plain 'J'oast, Mrs. Brown, 21

Plum Cake, 93

Pone- De-Tat, ]\Irs. K. Rudy 121

Pop Corn Balls 129

Pop Overs, 81

162 ILLINOIS COOK BOOK.

Potato Ralls,. 29

Potato Edging for Tongues,. 41

Potato P.incakos, Mrs. Il.inibnrger, 26

Potatoes, Baked, Whipped, Mashed, Scallopped, 120, 121

Potato Puddings, 108

Pot ato Salad, 50

Prairie Chickens, 142

Puddings, IC2

Pddding, A nice 10!)

Pudding Sauce, •''I

PiiffP.iste,. 114

Piift" Pudding 110

Pumpkin Pie, ^Irs. S. S. Levings, 117

Presidents, Table of. l':4

Quails 142

Quinces, Preserved whole, 06

Quince Coidial, 72

Raisins, About washing, 134

Raisin Pie, 118

Rancid Butter, To use 14.5

Refrigerator, To purify, 131

Renovating Mixture, 133

Ribbon Cake, 90

Roast Turkey, Goose, Mrs. Hamburger, 4f), 47

Rough Skin, 148

Rusk, 78

Salad Dressing, Mrs. M. Jacquith, 51, 52

Salt Rising Yeast, 74, 75

Sand Tarts 100

Sauce for Puddings, £0, 52

Sauce for Salads, ]\Irs. Rudy, 50

Sauces — Rhubarb, Celery, Horse Radish, 50, 51

Sausage, 44

Scotch Cookies, and Cakes 98, 99

Scotcii Stew, 21

Seal Brown Cake, 83 .

Sherbert, 147

Sick Room, 137

INDEX. 163

Silver Cake, Mrs. M. P. Jacqnith, 88

Silver Polish, 131

Sleeplessness, To rel ie ve, 136

Sin.ill Cakes and Cookies, 97

Small Pox Cure 136

Smoked I lalibut, 13

Snow Cake 84, 88

Snow Pudding, Mrs. Jacquith, 103

Soap 133

Soda Biscuits, ''^

Soda Cream 34

Soups— Barley, Chicken, Corn, Farina, French, Green Pea,
Noodle, Oatmeal, Tomato and Oyster, Mrs. Hambur-
ger, 7, 8, 1 1

Soups— Tomato, Oyster, Mrs. Magner, 9

Sponge Cake, 82, 83

Sponge for Winter use, 140

Sponge Roll 83

Stains, To remove, 132

Steamed Chicken, 142

Stone Ware, 6

Stove, To keep from rusting, 132

Succotash, 123

Sugar Drops, 100

Sugar, To brown for sauce, 134

Suet Pudding, Mrs. Jacquith, Mrs. Rudy, 103

Sweetbreads, Fried, Stewed, Boiled, 42, 43

Sweet Pickles, 64, 65

Sweet Potatoes, 121

Sweet Potato Pudding, 108

Taffy 129

Tapioca. Cream, Jelly, Pudding, 112, 138, 146

Tea, 33, 150

Tin Ware. 5

Toilet Water 149

Tomatoes. Stewed, Scalloped, Stuffed, Baked, 122, 123

Tomato Catsup, Mrs. Levings and others, 57, 59, 62

Tomato Omelette,. 23

Tomato Pickles 58, 59, 60, 61, 62, 65

164 ILLINOIS COOK BOOK.

Tongne, Stewed, 41

Tom:ito Soy,.. 62

Tripe-a-l:i-cieole, Stewed, 48

Toin.ilo Pies, 119

Utensils for the kitchen. 5

Vanill.-i Extract, 66

Veal steak, cutlets, salad, 38, 55

Veal Omelette, Mrs, Brocoimt, 39

Veal Patties, Mrs. C, W, Levings, 39

Vegetables, 120

V<mison, Steak, Roast, Gravy, Pie, 43, 44

Velvet Cake, 93

Vienna Rolls, Mrs. Magner,. 70

Vinegar Pickles,. 145

Washing Fluid, and how to wash, 130, 132

Weights and Measures, Table of, 4

Whipped Cream, Miss Anna Caldwell, 112

White Cake, Mrs. Harding and others, 87

White Mountain Cake 84, 86

Whites of egss, to beat quickly, 134

Wino Jelly, Mrs. AVm. Harding,. 1]

Wine Sauce, 54

Wooden Ware ; 5

Zamtiftige Tarte, Mrs. Hamburger 91