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>_ J 

Ladies' Home 

Cook Book 

A Complete Manual 

of Household Duties 

Well tried Recipes compiled from famous sources 

"Though we tat little flesh and drink no wlne^ 
Yet, let's be meny; we'll have tea and toasti 

Costards for supper, and an endless host 
Of syllabubs and Jellies and mince plei^ 

And other such lady-Uke luxuries. \ 








QBTKD 1896 

I* M. Paucbr 

(^.^A^CI— C.rlv-Y^ 

» t 


» ' * 

Th8 Bubjeot of eating has called fcrth many remarks both witty Mrf 
wise. Popular sayings have sometimes a world of philosophy and informa« 
tion hidden in them, — their choicer pai\-^*fis the pearl in the oyster. 

*^ A man is as what he eats ** — is of these sayings, and science rises 
up to explain. that gross, ill-prepared, excessiye food, makes the brutali 
vicious human, just as limited, watery stale diet gi^es us an ansBmio human, 
dull of brain and inclined to low vices. 

The question *^W}iat is man?** has been answered— r*^ A cooking 
animal." Man only of animals cooks his food, and the higher the. scale of 
civilization, the more elaborate, dainty and scientific is the cooking. Fable 
tells us that Prometheus stole fire 'from heaven to enable man to cook his 
food, and so lifted him hearer to the jealous gods. Only ^^ civilized and en- 
lightened " peoples have cookbooks. The mission of tho cookbook is no 
despicable one, it may have a large share in upbuilding the health, the for- 
tunes, the morals, and consequently the happiness of households. Health 
depends largely upon clean, digestible, well prepared, agreeable food. The 
carefully edited cookbook tells us how to secure this, but it does moi^ it 
directs us how to gain from all food stufTs their full dietic values. 

Nearly half the family expenses are for food and fuel. The book that 
tells us how to avoid waste, how to get the best, most appetizing, and mosi 
nourishing food for the least money ; how to prepare this food in the nicest 
way, and with the least possible cost as to fuel, has certainly a mission, that 
well executed will tell happily upon the family bank account. 

The well-fed family, especially when that family is not ** eating up ilp 
margins,** is usually the cheery, comfortable, amiable family ; and any phy* 
sioian can speedily expound the close connection between good momls and 
good digestion. It is Taine who remarks that he who is placidly iligestii^ 
a well oool:c^ fliiinei', is incapable of a bad aetion* He is certainty lik»fy tm 
be in fva optimistic ft-Hino of mind. 

(3) . 

^\ y .-' 


tested recipes, biB been compiled by com> 
book for the household with recipes suited to 
1 suggestions for the healthy, the invalid, the 
' home meals and the more elaborate dinner, 
he home-mother can find upon its pages direc- 
all: the purchase money will be as the "open 
I, the covers will open as the door in the cave, 
intly appear. 

o'tempt to coarse gluttony, or to incite appetite 
I the recipes are strictly within temperance 
ipprobntion of the careful mothers of the land, 
vith confidence as tried and proved, the com- 

weeta I know, .tbe ebanns I fed 
{ l&ceuM and my ereulng meal." 

', that the fabled nectar and ambrosia of the 

mes for coffee and'salads I Here we have tlie 

ready coffee and salads, cakes and confections, 

led, broiled and stewed, to suit the household. 

requirements for each meal in the year. If it is true, as a farmer's wife said 

''lately, that the boys could be kept on the farm"if their meals had a pleasing 

variety, and they were given desert at least three times a week," this book 

WiU find part o£ its mis^on in keeping our boys on the farm. Try it. 

J. Mo. K. W. 


\ • 


SOUPS • • . 



























. 7 


. 81 

. 86 

. 89 

. 47 

. 64 


. 75 



. Ill 

. 141 

. 149 

. 167 


. 179 

. 181 ' 

. 197 






BvBBT one should learn to carve, and to do it well and gracefolly. 

When you attempt to carve do the best you can every time. Never 
allow yourself to be careless about it, even should the only spectators be ' 
your wife and children. A firm steady hand, a cool collected manner, and 
confidence in* one's ability will help greatly. One must learn first of all to 
carve neatly, without scattering crumbs or splashing gravy over the cloth or 
platter ; also to cut straight, uniform slices. 

In carving, your knife should not be too heavy, but of a sufficient size, 
and keen edge. In using it, no great personal strength is required, as con* 
stant practice will render it an easy task to carve the most difficult articles ; 
more depending on address than force. 

The dish should be sufficiently near to enabld the carver to reach it 
without rising, and the seat should be elevated so as to give command over 
the joint. 

Steel knives and forks should on no account be used in helping fish, as 
these are liable to impart a very disagreeable flavor. A fish-trowel of silver 
or plated silver is the proper article to use. 

When serving fowls, or meat, accompanied with stuffing, the guests 
should be asked if they would have a portion, as it is not every one to whom 
the flavor of stuffing is agreeable ; in filling their plates, avoid heaping one 
thing upon another, as it makes a bad appearance. 

The carver should acquaint himself with the choicest parts and morsels^ 
and to give each guest an equal share of those' tidbiti should be his maxim. 

Do not appear to make hard work of your carving, nor scowl or contort 
your mouth if a difficult spot be touched. Work slowly and skillfully, and 
thus avoid the danger of landing the joint in your neighbor's lap. 

An essential aid to easy carving, and one often overlooked, is that the 
platter be large enough to hold not merely the joint or fowl while whole, but 
also the several portions as they are detached. 

To preserve the temper and cutting qualities of a fine steel carving 
knife, do not allow it to come in contact with intense heat. A carving 



jurpose than to carve, never ft)r cutting 


it for shnrpening, and tlie knife cleaned 

11 of which is quite essential to 8ucce»s- 

of carving, more infonmition will he 
e well and hy a little practice, than by 


stews and steaks. 
30t roasts, and boiling pieces, 
iteaks, pot roosts, and is a splendid Doil 

ng and boiling. 


fat, makes e nice boiling piece, good jbr 

and corned beef. 

beef and boiling pieces.- 

td sirloin steaks. 


is considered the best piece for roasting 

rtba, nsed for masting. 

f, stews, soups and spiced beef^ 

quality of roasts and steaks. 


• • ^ , • . 

N. Shoulder piece, used for stews, soups, pot roasts, mince meat and 

O. P. Neck or sticking pieces> used for soups, stocks, mince meat, 
bologna sausage, etc. 

R. Shin or shank, used generally for soups and stewing. 

S. Cheek. 

The tongue is used fresh, salted or pickled. The tail is used for soup. 
The heart is often stuffed and roasted. TUd liver b usually fried, and the 
kidneys make a very nice dish stewed. 

Hind Qitabtbb. 

A. Loin, chump end, used for chops and roasts* 

B. Loin, the choicest cuts used for roasts and chops* 

C. Fillet, used for roasts*and cutlets. 

D. The hind-knuckle or hock, used for stews, potpies, eto., 

Fobs Quabtsb. 

• * 

B. Best rib cuts. 

F. Breast, best end for chops, roasting and st^ws. 

0. K. Neck, scrag-end used for stews, broth, etc. 

H. Blade-bone, used for pot roasts and baked dishes. 

1. Fore-knuckle, used for soups and stews. 

J. Breast, brisket-end used for baking, stews and potpies. 

In veal the hind quarter is divided in loin and leg, and the fore quarter 
into breast, neck and shoulder. 

The best veal is from calves a month to six weeks old. ' Younger than 
that it is not wholesome, whereas when about a month old the character of 
the meat changes from the use of grass and strong food. 


maat piei. 

;, baked diBfaes, filling and roasting. 

Dps, rib chops ; also used for choice stavB. 

ihai, stewa, chops and cheap toasU. 

aata and chops. 

oasta and chops. 

« pitxd for boiling. 

hree yean old. For mntton roasts, choose 

,oia or haanch. The leg shoold be boiled. 

nsed. A saddle of mutton is the middle 
one. Almost any part will do for broth. 


s and roasts. 

1 shoulder, pickling and is good for boiliiig 

' roasts and chops. 

loicest roasts and ohops. 

>r pickling ia salt, and smoked baoou. 

la, roasts, and corned pork. 

ire the spareribs. 

eese, etc., the jowl is nice for smoking, the 

The feet are usually uaad for aouse and jally. 

A. N»ok or sorag, ased for soups. 

B. Shoulder, used for roaating, it may be boned and stotttd. 

C. Fore-loiu, used for steaks and roasts. 

l>. Breast, used for stewiug and bakiug dishes. 

E. Loin or haunch, used for stews, steaks, and roasts. The ribs oat 
close maj be used for soups. This part is also used for smoked venisou and 
for pickling. 

The desh of the doe when about four years old is the sweetest and best of - 
venison. The buck venison is in season from June to October, and the doe 
from October to December. Neither should be killed at any other time and 
DO meat requires so much oare in killing, presetving and dreesing as venison. . 

SiBLOiK or Bbbv. 
TUb ohoios roasting pieoe should be out with one good firm stroke 
ftom end to end of the joint, at the upper part in thin, long, even slices in 

igage it from the bone 
^ the tip of the knife, 
d before it its cooked, 
alice is carved across 

rom the thick end to- 
la can be more nenti/ 
meat and the rib and 
t into slices. 
I, as the middle is the 
elicaojr and making it 

b taken from the leg 
i should be taken out 
d the opening tightly 

I of the upper part, or 
some of the dressing 

ed, and when roaated 

rter of Ifirab after the 
parts — it rightly con- 


sUts or tvo— the rib bones and the giistly brisket. This is done by cutting 
ill tlie direotioa of the lines A und B, shown by cut. Divide the gristly part 
in the direotioa of O and D, to serve to thot>e who prefer it. This part of a 
breast of veul sten-ed is particularly tender and inviting. The rib:^ are to be 
separated id the direction of E and F. 

The carver should ask the guests whether they have a preference for 
the brisket or ribs ; and if there be a sweetbread served with the dish, as is 
fretjuoiitly with this roast of veal> eacli person should receive a piece. 

Though veal and Iamb contain less nutrition than beef and mutton, in 
proportion to their weiglit, they are often preferred to these meats on accouiit 
of tlieir delicacy of texture and flavor. A whole breast of veal weighs 
from uine to twelve pounds. 

Lbg of Motion. 

Sheep from three to eiz years old furnish the best and most nutritious 
mutton ; at this age the animal is in its prime, and the flesh is Sim, full of 
rich juices, and dark colored. When mutton is two years old, the meat is 
flabby, pale and savorless. 

In carving a leg, turn the knuckle to the left, plant the fork firmly 
on tlie side of tlie joint, and begin by cutting across Dear the middle ta 
the bone in the direction from D to £, and slices may be taken from either 

Some very good outs are taken from the broad end fti>Q) C to B, and 
the fat on this ridge is very much liked by many. The most delicious part 
is obtained by cutting to the bone at G ; the cutting should be continued 
in a semicircle in the direction of F to obtain the cramp-bone. The meat 
is always drier near the knuckle, but the most finely grained part is oh 
tained &om the under side, which should be carved lengthwise* 


RamoTs tlu skin after the bam is cooked and wnd to the table vitb 
dote of dry pepper or dry mustai-d on the top and plenty of fresh pariley 
aronnd the dish. This will improve the appearanoe and make the ham mote 

Bibb or Pobe. 

To carve a sparerib of pork, alioe off the fleshy parte; then dbjolnt and 
separate the bones. 

A leg of pork jaaj be carved in the same manacr as bam. 

Hauhoh op VBKiaoN. 

A baanoh of Teonsoo ia the prime joint, and is carved very dmflar to 
almOBt any roasted or boiled leg. First cut it crosswise down to the bone, fol- 
lowing the line from A to C ; then turn the platter with the knuckle farthest 
from you, put in the point of the knife and cut down as far as you can in 
the direotiona shown by the dotted lines from B to D ; cat this slice from 
either side as desired. Slices of venison should be cut thin and served with 
gravy if guests please it. The fat is very apt to get cool soon, and become 
hard and disagreeable to the palate ; it should, therefore, be served on a 
waiter dish, if possible. 

Ahaanoh ofmattoalsoarvedin the same way. * 

A turkey baviagbem relieved from stnngeandakowQrsqsffdliitniBu^ 

CABTnra n 


Poultry should be young, plump and fat ; the meat is not savory if old 
and tough. This is especially true of ducks and geese. In the opinion of 
many persons to let poultry hang a day or two to make it ^^ high," improTOf 
the flavor. ^ • 

First insert the knife between the leg and the body, and cut to the bone j 
then turn the leg back with the fork, and if the fowl is tender the joint will 
give away easily. The wing is broken off the same way, only dividing the 
joint with the knife, in. the direction from A to C. The four quarters hav«' 
ing been removed in thb way, take off the merry-thought and the neck-bones ; 
these last are to be removed by putting the knife in at D and B, pressing it 
hard, when they will break off from the part that sticks to the breast. To 
separate the breast from the body of the fowl, cut through the tender ribs 
close to the breast, quite down to the tail. Now turn the fowl over, back 
upwards; put the knife into the bone midway between the neck and the 
rump, and on raising the lower end it will separate readily. Turn now the 
rump from you, and take off very neatly the two side-bones and the fowl- is 
carved. In separating the thigh from the druni-stick,- the knife must be in- 
serted exactly at the joint, for if not accurately hit, some difficulty w^l be 
experienced to get them apart; this is easily acquired by practice. There is 
no difference in carving roast and boiled fowls if full grdwn ; but in very 
young fowlt, the breast is usually served whole ; the wings and breast are 
considered the best part, but in young ones the legs are the most juicyf In 
the case of a capon or large fowl, slices may be cut off at the breast, the 
same as carving a pheasant. 


Parteedgb. * 

Roast partridge is cut up in the same way as a fowl. The prime parts 
of this bird are the wings, breast and merry-thought. -When the bird is 
small, the two latter parts are not divided. The wing is 'considered the best, 
and the tip of it is deemed the most delicate morsel of the whole. Par- 
tridges are cleaned and dressed in the same manner aii'a pheasant, but the 
custom of tucking the ^gs into each other should be avoided, as it makes 
t *oublesome carving. 

.,.,-.>.v-;-5i' 'V-^/. 

breaet of ths bird and cot deep 
ff the leg ID the line from E and 
I saioe. In taking off the wings, 
; if yon do you will hit upon the 
parated. Paas the knife through 
urard the neck, which will detach 
breast, wings, and merry-thought 
although'the legs are considered 

nsert the knife at B, and cat both 
be divided into two pieces, then 
ut in halves, either acfoss or down 
rts ; if young and small they may 
hould be cooked as soon as positi- 
16 their flavor. On the contrary 
cool place before they are dressed. . 
luoh as squabs, woodcock, quailii, 
nail birds are either servedwhole 

[ful of flsh, being known by their 
' auvciy wiiiusiivsa. ±o csrve a oaaea mackerel, first remove the head and 
tail by cutting downward, then split them down the back, so as to serve each 
irt of each side piece. The roe should he .divided in amall pieces 
with each piece of fish. Other whole fish may b« oarved in the 
ST. The fish is laid upon a litUo sauoa, on al hot cliih, and gari 
I parsley. 

^ • 



Boiled Salmon. 

This fish is seldom sent to the table whole, being too large for any ordi« 
nary sized family ; the middle cub is considered the choicest to boil. To 
carve it, first run the knife down and along the upper side of the fish from 
A to B, then again on the lower side from C to D. Serve the thick part, 
cutting it lengthwise in slices in the direction of the line from A to B, and 
the thin part breadthwise, or in the direction from E to F. A slice of the 
thick with one of the thin, where lies the fat, should be served to each guest. 
Care should be taken when carving not to break the flakes of the flth, as 
that impairs its appearance. The flesh of the salipon is rich and delicious in 
flavor. Salmon is in season from the first of February to the end of August.' 




poiot !n making nutritious and palatable soups is ^e 
ii. Fresh lean uncooked meat with the cracked 
e for soups. 

t granite iron kettle is best as the meat juices are 
netallic kettle and give the soup a bitter taste, 
le uncovered more frequently than is necessary for 
IT should be used to keep in the steam and prevent 

an a quart of water to a pound of meat and a tca- 
uld not be added, till the soup is done as it liaidens 

he albumen on the surface of the m«at immediately 
he gelatine and fat from dissolvingand being drawn 

ways be put in the required amount of cold water 
>wly for several horn's in order that the juices of tlie 
drawn out. 
^uii-e nearly double the seasoning used for tliin 

is that which is made up of the smallest quantities 
18, and care should be taken that no one seasoning 

jp that requires catsup let it be added immediately 

rom the fire. 

. yellow with grated carrotH ; red with tomato juice ; 

powdered spinach, parsley, or the green leaves of 
carefully scorched flour kept ready for the purpose. 

excellent addition to some soups, one for each per 
ched in water or dropped into the bolliiig soup, or 
lates and added ju&t before ponring into the tureeu 

SOUPS. ,21 

Stock should never be left in the kettle in which it was cooked, but 
turned into an earthen dish or shallow pan* Let stand uncovered to cool 
when all fat should be removed. 

Soup Stock. 

Cut five pounds of clear beef from the lower part of the round. Let 
it come to a boil slowly in five quarts of cold water; skim carefully and set 
where it will keep just at the boiling point for eight or ten hours. Strain 
and set away to cool. In the morning skim off all the fat and turn the soup 
into the kettle. Then add one onion, one stalk of celery, two leaves of 
sage, two sprigs of parsley, two bay leaves and six whole cloves. Boil gen- 
tly from ten to twenty minutes, salt and pepper to taste. After straining 
through a iitie sieve, this is ready for serving as a clear soup, or for the 
foundation of all kinds of clear soups. 

* • 


Have the depth of an inch of boiling fat in a frying pan. Drop into it 
enough slices of stale bread, cut up into half-inch squares, to cover the sur- 
face of the fat. When browned, remove with a skimmer and drain ; add to 
the hot soup and serve. 

Another method is : 

Take very thin slices of bread, well buttered ; cut them up into squares 
three fourths of an inch thick, place them buttered side up, in a baking pan* 
and brown in a quick oven. 


Beat one egg, add a pinch of salt, and flour enough to make a very stiff 
dough ; roll out thin, like pie crust, dredge with flour to keep from sticking. 
Let it remain on the bread board to dry for an hour o^ more ; then roll it up 
ill a tight scroll like a sheet of music. Begin at the end and slice it into 
strips as thin as straws. After all are cut, mix them lightly together aiUl to 
prevent them sticking, keep them floured a little until you are ready to drop 
them into your soup. Do not boil too long or they will go to pieces. 

Egg Dumplings. 

Add two well beaten eggs to half a pint of milk, and as much wheat 
flour as will make a smooth thick batter. Drep a teaspoonful at a time into 
boiling soup. 

nt Into cold water ; mash yolks with yolb of ona raw 
ful of flour, pepper, salt and parsley ; make into balls 

Force Mba.t Balls. 
' fine bread crumbs and the yolks of four hard boiled 
: cooked yeal cut fine ; rub smooth with a tablespoon- 
1th salt and pepper, and bind together with a half tea- 
ffo beaten e^a. Make it into balls the size of a nut- 
B soup about twenty minutea before taking it up. 

lan beef, two pounds of veal, one onion, one bay leaf, 
f parsley, small-sized carrot, two quarts of cold water, 
utter. The under part of the round of beef and the 
he best for this soup. Cut all the meat into pieces 
Put the butter in the soup kettle and let it brown ; 
stir over the fire about five minutes, or until the meat 
)W cover the kettle and let simmer for thirty minutes.' 
.nd let simmer for four hours. Now add the vege- 
tables ana bay leai and simmer one hour longer, strain through a sieve, and 
put ih. a oold place to cool. When cold, remove the fat and it is ready to 


three pounds of -raw meat chopped fine, add three quarts of cold 
Let it barely warm for the first hour, then increase the heat, and 
sntly simmer for six hours, stirring it occasionally. Turn it into an 
vessel, salt to taste and cover till cool. Skim off all the fat, squeeze 
the meat hard as you remove it from the liquid ; return the liquid to the fire 
and boil rapidly for a few moments. Strain, serve either hot or cold. 

Clear Vegbtablb Soup. 
Two quarts of stock, one quart of boiling water, one small carrot, one 
turnip, one sweat potato, one white potato, one ear of com, one cupful of 
peas, one capful of beans, one tomato, one tablespoon fuV of rice or barley. 
Put the water into a soup kettle, cut the vegetables into pieces of uniform 
size, otherwise the smaller ones will dissolve and impair the transparency of 
the soap. Pat the carrot and turnip on to boil ; after they have boiled one 

hour, add all the other vegetables and rice, and boil until tender. Kott add 
the stock, and salt and pepper to taste. Let it boil and servA* 

Spbikg Vegetable Sodp. 
One onion, half-pint green peas, two shredded lettoces, a email bunch 
of parsley, two ounces butter, the yolks of three eggs, one pint of water, 
one and a half quarts of soup stock. Put in a stew-pau the onion, lettuce, 
parsley, and butter, with one pint of water, and let tbem simmer till tender. 
Season with pepper and salt. When done strain off the vegetables, put twa< 
thirds of the liquor with the stock. Beat up the yolks of the eggs with the 
other third, toss it over the fire, and at the moment of serving add this with 
the vegetables to the strained-ofiF soup. 

Clah Soup. No. 1. 
Wash clams, and place in just sufficient water for the soup ; let boil, 
and sooii as tlioy clear from the shell, take out and place in a jar for pick* 
ling; throw into the broth a pint each, of sweet milk and rolled cracker ; 
add a little salt, boil five minutes, and just before taking from the fire, add 
one ounce of butter, beaten with two eggs. SeiTe, and let each person sea* 
son to taste. 

Cz^u Soup. No. 2. 
Put your clams into a pot of boiling water to make tbem open easily { 
take them from the shells and carefully save the liquor. Mix three quarts 
of water with the liquor of a quart of opened clams, and put it into a large 
pot with a knuckle of veal, the bone of which should be chopped in four 
places. When it has simmered four hours, put in a large bunch of sweet 
herbs, a grated nutmeg, a teaspoonfnl of mace and a tablespoouful of whole 
pepiier, but no salt, as that of the liquor will be sufficient. Stew slowly an 
hour longer, then strain it. When you have returned the liquor to the pot, 
add a quarter of a pound of butter divided in four, and each bit rolled in 
flour. Then put In the clams (having cut tbem in pieces), and let them boil 
fifteen minutes. Send to table with toasted bread cut in dice. This soup 
will be greatly improved by the addition of small force meat bolls. Oystai 
soup may also be made In this manner. 

CoBH Soup. 
With a fork, oat the grains from nine ears of corn. Throw the cobi 
ioto a kettle, cover with two quarts of water, boil ten minutes and strain. 
Add the grains to the water and return to the fire. Then add a pint of ntw 

spoonful of good batter rubbed up with two 
n and serve. 

Caebot Sodp. 

dozen large carrots, peel off the red outsiile 
hould be used for this soup), put it in a galloo 
elery find an onion cut into tliin pieces ; take 

I have any cold roast beef bones, or liquor in 
een boiled, you may make very good broth for 
put the broth to the roots cover the etewpan 
'or two hours and a half, when the carrots will 
3ut in a teacupful of bread crumbs). Boil for 
through a hair sieve with a wooden epooii and 
nake it the proper thickness; this is almost as 
ito a clean stewpan, make it hot, season with a 
, plate aa a side dish, with a little toasted bread 

It Soup (Excellent.) 

into three quarts of cold water, with a small 

II tablespoonful of uncooked rice. Let it sim- 
juor should be reduced to half; remove from 

the fire. Into the tureen put the yolk of one egg, and stir well into it a 
teacupful of cream, or, in hot weather, new milk; add a piece of butter the 
size of a hickory-nut; on this strain the soup, boiling hot, stirring all the 
time. Just at the last, beat it well for a minute. 

Spaghetti Soup. 
eak a quarter of a pound of spaghetti into pieces an Inch long, and 
twenty minutes in clear water. Melt one quart of stock, bring it to " 
point, add the spaghetti, and let it simmer five minutes ; and serve* 
red a pint of hot milk and a te&spoonful of Parmesan cheese, may 

<ak one quart of black beans over night. Next morning boil them in 
four quarts of water. Then dip the beans out of the pot aud press tliem 
through a colander. Return them to the water in which they were boiled. 
Put some thyme, one bay leaf, and sprig of parsley in a thin bag and boil 
ten minutes in the mixture. Add a tablespoonful of butter, four hard-boiled 
yolks of eggs quartered, a few force meat halls, and salt and pepper; serve. 

soupa 2> 

This approaches so near in flavor to the real turtle soup that few are able to 
distinguish the difTerence. 

Cream of Cblebt. 

Three roots of celery, one quart of milk, one quart of stocky one small 
onion, one tablespoonful of butter, and two tablespoonfuls of flour. Cut 
the celery into small pieces, cover with stock . and boil thirty minutes, 
then press it through a colander. Put the milk on to boil, then add the 
water and celery that was pressed through the colander, also the o&k>n< 
Rub the butter and flour together and stir into the boiling soup. Saaion 
and stir until it thickens. 

/ Philadelphia Peppbb Pot. ' ' 


Wash one pound of plain tripe and one pound of honeycomb tripe In 
cold water. Put it in a kettle, cover it with cold water and boil eight 
hours ; this should be cooked the day before you want the soup. Wipe one 
knuckle of veal with a damp towel, put it in a soup kettle, cover with three 
quarts of water, place it on the fire, and bring slowly to a simmer, carefully 
skimming off the scum. Simmer gently for three hours, then strain and re* 
turn soup to the kettle. Add a bunch of pot-herbs, sprig of parsley, one 
bay leaf, and two potatoes cut into dice to the soup. Cut the tripe into 
pieces one inch square, and the meat from the knuckle into small pieces; 
add these also to the soup ; place it on the fire and when at boiling point 
season with salt and cayenne. Rub the butter and flour together and stir 
into the boiling soup, and then small dumplings made as follows: Chop 
one-quarter-pound of suet fine, measure it, and take double the quantity 
of flour, one quarter of teaspoonful of salt, mix well together, moisten with 
ice water (about a quarter of a cup). Form into dumplings about the size 
of a marble, throw into the soup, simmer for fifteen minutes and serve. ' 

Ox-tail Soup. 

Cut two ox-tails into small pieces, wash them, and put them in a stew* 
pan with two tablespoonfuls of butter. Stir until they turn brown, then 
skim them out and put them into a stew kettle with two small onions, font 
cloves, one carrot, one turnip, one bay leaf, and two quarts of cold water ot 
stock. Skim well, and let simmer gently for three hours or until the tails 
are tender. Strain the soup, add salt and pepper, and serve. 

Portable Soup. 

Put on, in four gallons of water, ten pounds of a shin of beef, free from 
fat and skin, six pounds of a knuckle of veal^ and two fowls s break the 


» small pieces ; Beaaon with one ounce of wliol* 
f Jamacia pepper, and the same of mace ; cover 
t it simmer twelve or fourteen hours, and tlien 
' take off the fat and elear the jelly from any 
it gently without covering the sauce-pan, and 
ck and ropy when it is done enough. Pour it 
in a oool oven. When it will take the impres- 
equal squares. Stand it in a aou^rh window or 
lak it at the scores. Wrap it in paper, and put 
bonld always he a large supply of this soup, as 
1 ever he at a loss for dressed dishes and soups. 

rBEEN Pea Sodp. 

Teen peas over night, . Boil till very soft, mash 
re the meal put on a quai-t of milk to boil, put 
ar, pepper and salt. Croutons may be added. 

r OP Asparagus Soup. 

, one quart of milk, two even tablespoonfuls of 

tter, salt and pepper to taste. Boil the aspara- 

an hour. Take it from the water and cut ofl 

to boil in a farina boiler. Press the asparagus 

d them to the milk. Rub the butter and flour 

X) the boiling milk and stir constantly until it 

thickens. Now add the asparagus tops, salt and pepper, and serve. Canned 

asparagus may be used when you cannot get the fresh. One quart can wilt 

be sufBoient. This soup may he varied by using one pint of veal or white 

stock, and one pint of milk instead of the one quart of milk. 

Cbeau or Potato "Soup. 

Six good sized potatoes boiled and pressed through a sieve. Rub one 
tablespoonful of butter and one tablespoon ful of flour together and stir into 
one quart of boiling milk until it thickens. Now pour thin over the potatoes, 
stir until emooth and serve immediately. This soup cannot stand or be 
warmed over. 

Tomato Soup without Meat. 
One can tomatoes, one pint hot water, salt, pepper and a lump of cut 
sugar, four cleves, one tablespoonful of butter, one tablespoonful of chopped 
onions, one tablespooBful of chopped parsley. Fry the parsley and onion a 

SOUPS. '27 

few minutes in tho butter before adding tliem. Strain all through a colander 
before sending to table. ' ^ 

Tomato Soup with Milk. 

One quart can^ or about the same quantity of ripe tomatoes, put in a 
soup pot with a pint of water. Let it boil about twenty minutes, strain, re* 
turn to the lire, and se^ison with pepper, salt, a little butter, and a teaspoon* 
ful of sugar ; add a pint of rich milk, and let it boil about twenty minutes 
longer. Stir in a pinch of soda just before serving. Excellent. ' - 

Chicken Cream Soup. *. 

An old chicken for soup is much the best. Cut it up into quarters, put ^ 
it into a soup kettle with an onion ; add three quarts of cold water. Bring 
slowly to a gentle boil, and keep this up until the meat drops from the 
bones ; then add half a cup of rice. Season with salt, pepper, and a bunch 
of chopped parsley. Cook slowly until the rice is tender, then the meat 
should be taken out and two cups of rich milk added. The chicken could 
be fried in a spoonful of butter and a gravy made, reserving some of the 
white part of the meat, chopping it and adding it to the soup. 

Plain Economical Soup. ' 


Take a cold roast beef bone, pieces of beef-steak, the rack of a cold 
fowl, put into a pot with three quarts of water, two carrots, three turnips, 
one onion, six cloves, and pepper and salt. Simmer four hours ; then strain 
it through a colander, mashing the vegetables so that they will alfpass 
through. Skim off the fat and return to the pot. Thicken with one table- 
spoonful of flour and serve. 

Green Turtlb Soup. 


One turtle, two onions, a bunch of sweet herbs, ten cloves, parsley, two 
bay leaves, juice of one lemon, five quarts of water. After removing the 
entrails, cut up the coarser parts of the turtle meat and bones. Add four 
quarts of water, and stew four hours with the herbs, parsley, cloves, bay 
leaves, onions, pepper and salt. Stew very slowly, but do not let it cease 
boiling during this time. Now strain the soup, and ad^ the finer parts of 
the turtle and the green fat, which has been simmered one hour in two . 
quarts of water. Thicken with brown flour ; return to the soup-pot, and 
simmer gently for an hour longer. If there are eggs in the turtle, boil them 
in a separate vessel for four hours, and throw into the soup before taking 
up. If not, put in.forcemeat balls ; then the juice of the lemon | beat up 

cs add the finer meat before straining 
on Btrain, thicken, and put in the green 
riiis makes a handsomer soup than if the 
now be purchased preserved in air>tight 

ove. — Six tablespoonfuls of tnrtle-meat 
e, with the yolk of two hard-boiled egga 
tson with cayenne, mace, and half a tea- 
ch of salt. Bind all with a well-beaten 
in egg, then powdered cracker ; fry in 
1 it is served. 

IB Sonp. 

I pieces and boil in three qnarts of milk. 

powdered mace. Thicken with bwtler 

mixed in flour. Cramble into the soup the yolks of six hard-boiled egga 

just before taking from the fire. Pour into a tureeu and strew on the tun 

the heart of a fresh lettuce cut in small pieces. 

Fbenoh Soup. 
Clean nicely a sheep's head and put it in four quarts of boiling water, 
which reduce to two quarts; add one small cup of pearl barley, six Inrge 
 onions cut up fine, one sliced carrot, one sliced tuniip, a few cloves, a bunch 
of sweet herbs, pepper, salt and a little catsup of any kind. Cook one hour 
longer after adding all ingredients. Strain all off, out the hetd into the 
soup and serve very hot. 

Otbtee Soup. 

' Fifty oysters, one pint of cold water, one pint of milk, one tablespoonful 
of butter, one tablespoonful of flour. Drain the oysters in a colander, pour 
over them the water and allow it to drain into the liquor. liCt it boil and skini 
it before adding the milk. Rub the butter and flour together and add tiieni 
to the soup when it boils. Stir until it boils again when you add the oysters. 
Season to taste and serv« at once. The oysters should not boil as it makes 
them tough and destroys their flavor. But be sure that the oysters are heated 
through as few things are more objectionable than a cold oyster in a hot soup. 

Cbbah of Salsify Sodp. 
Scrape one dozen roots of salsify and throw immediately into cold 
■r to prevent them &om turning dark. Cut into thin slices, and pat 


into ono quart of cold water. Simmer quietly for a hall 1»^n, Af^ti v^d a' 
pint and a half of milk thickened with two tablespoon ttik/s of flour rubbed 
to a paste with two of butter. Salt and pepper to tuale. 

fiBBT Soup. 

Boil five beets. Let get cold and grate them. Add one pint of stock 
and one pint of heated milk. Thicken with a tabiedpoonful of flour rubbed 
to a smooth paste with one tablespoonful of butter. Season with salt and 

Curry Soup. ' 

Season two quarts of strong veal broth wifji two smalt onions, a bunch 
of parsley chopped very fine, a tablespoonful of curry powder, salt and pep- 
per. A little before serving add the juice of a lemon, a teacupful of boil- 
ing cream, and a teacupful of boiled rice. Always boil cream before put- 
ting it in soup or gravy. 

GiBLET Soup. 

Take the giblets from two or three chickens, and if thisre are remains 
of roast chickens, use these ; one onion, two slices of carrot, one of turnip, 
two stalks of celery, two quarts of water, one of stock, two large table- 
spoonfuls of butter, two of flour, salt, and pepper. Put the giblets on to 
boil in the two quarts of water and boil gently until reduced to one quart 
(it will take about two hours) ; then take out the giblets. Cut all the hard, 
tough parts from the gizzards, and put hearts, livers, and gizzards together 
and chop rather coarse; return them to the liquor in which they were 
boiled, and add the quart of stock. Have the vegetables cut fine, and fry 
them in the butter until they are very tender (about fifteen minutes), but 
be careful they do not burn ; then add the dry flour to them and stir until 
the flour browns ; turn this mixture into the soup, and season with pepper 
and salt ; cook gently one-half hour and serve with toasted bread. If the 
chicken bones are used, put them on to boil in three quarts of water, an<i > 
boil the giblets with them. When you take out the giblets, strain the stock 
through a sieve and return to the pot ; then proceed as before* 

Southern Gumbo Soup. 

Out up one chicken, and fry it to a light brown, also two slices of 
baoon ; pour on them three quarts of boiling water ; add one onion and 
some sweet herbs tied in a bag; simmer them gently three hours und a half: 
strain off the Uquor« take off the fat, and then out the ham sluA chicken 

the liquor ; add half of a teacupful of rice, 
before serving add a dozea chopped oysters 

i*OT AV Feu. 

with plenty of meat on it, and place it in a 
covering the beef with three or four quarts 
nd allow to simmer slowly five hours. The 
re the cake of grease from the top, and add 
}Ie cloves, tomatoes, or any other vegetables 
nay be added, or vermicelli for a change, 
tie brown sugar and stir through it. This 
solor to the soup. 


J, n, or one can of salmon, one pint of milk 

- one pint of veal stock, one tahlespoonful of butter, one tablespoonful of 
flour, salt and pepper to taste. Wash the salmon, put it in a saucepan, 
cover it with boiling water and simmer gently for twenty minutes; take 
from the water, remove the skin and bones and mash the flesh in a colander. 
Put the milk and stock on to boil. Rub the butter and flour together, add 
them to the stock and milk when boiling, stirring constantly until it 
thiokens. Now. add the salmon, let it come to a boil, and serve. 

Onion Soup. 
One lai^ or three small onions, two tablespoonfuls of butter, two 
quarts of stock, salt and pepper. Peel and chop the onion into dice. Put 
the butter in a frying-pan ; when hot, add the onions and stir until a nice 
brown. ' Put the stock on to boil; .when it boils, skim the onions out of the 
butter attd add them to the stock, let them ummer for thirty minutes, add 
salt and pepper, and it is ready to serve. 



t  ." 


\ >K 

Select fish whiob have the eyes clear, the gills red, the scales bright . 
and the flesh firm. ' / ^ 

They should be scaled and cleaned as soon. as they come from market; 
wash quickly, t^hen sprinkle salt on the inside and put them In a coZc? place 
until wanted. , . ; ' • . : '. 

Fish should always be well cooked, being both unpalatable and un- 
wholesome when underdone. The method of cooking which retains most • 
nourishment is broiling, baking is the next, and boiling poorest of all. 

Codfish A LA Mode. 

Mix two cupfuls of mashed potatoes, one cup of codfisbt one-half cup 
of butter, two cups of milk or cream, two well beaten ^ggs, and peppier aiid ' 
salt. Bake twenty-five minutes; serve in the same dish, placed'^ pn a small 
platter, covered with a napkin. / * \ 

Scalloped Fish. 

Pick any cold fresh fish into small pieces, removing all the bones^ 
Take one pint of milk, a piece of butter the size of an egg, a sprig of parsley ^ 
minced fine, and a small quarter of a teaspoonful of mustard.. , Then stir in ;: 
two tablespoonfuls of flour. Grease a baking-dish with butter, put: first. a 
layer of the minced fish, then a layer of the dressing, until the idish^s fulL , .' 
Spread a layer of bread crumbs on the top and bake until nicely browned* v . 

Salmon Croquettes. ^ 

I .''•••■ ■'''-"-■' -y\ 

One can of salmon, one cup of milk, -two tablespoonfuls of butter, one 
tablespoonful of fiour, three eggs, one pint of crumbs,* pepper and salt 
Chop the salmon fine, let the milk come to a boil, and stir in the flour andf 
butter, salmon, and seasoning. Stir in one well beaten egg alter it boils V 
one minute, and remove from the fire^ Whei; cold make into croquettes, 
aip in beaten egg, roll in crumbs and try, , -^ • ' 

9 beaten in one cup of milk and half a cap of picked cod- 
red pan. Stir brisklj and cook to the consiBtencj of 

Baked Shad. 
;ing of one cup ot stale bread crumbs, one tablespobnful 
me tableepoonful of chopped parsley, salt and pepper, and 
he beaten yolk of an egg. Stuff the body of the fish and 
ft yarn. Pour over it some water and butter and bake as 
I. Bake fifteen minutes to every pound of fish, basting 
Garuish with slices of lemon or water cresses. 

Bboilbd Shad. No. 1. 
nd dry the shad. Season it with salt and pepper. Lay 
ot well greated gridiron the flesh side down. Cover with 
broil it for about twenty minutes or more acoording to 
Litter it well and serve on hot platter. Covering it wliile 
btoiling {^ves a more delicious flavor, 

Bboilbd Shad. Ko. 2. 

Split the shad down the back. Wash it and dry Immediately. Lay 
thick piece of brown paper, pepper and salt. Place on the rack in the 
; . have a pan with a little water underneath to keep the fish from get- 
too dry. TA tell when done, pierce it with a fork. If the flesh be flaky 
done. Spread with butter. 

Shad Rob. 

.' Drop into boiling t water, cook gently for twenty minutea and drain. 

Lay the roe npon a buttered tin plate. Dredge with salt and pepper and 

spread butter over it ; then dredge quickly with flour and cook in oven for 

half an hour, basting frequently with salt, pepper, butter, flour and water. 

Halbut Steak a la Flamandb. 
Wipe dry a Bte&.k an inch and a half thick. Butter a roasting pan, 
sprinkle it with chopped onion, pepper, and salt, put the fish on top of this, 
* brush it over with the yolk of an egg ; salt and pepper. Pour over it a tea- 
spoonful of lemon juice and a teaspoonful of butter cut in small pieces ; 
bake in a modenite oven thirty minutes. Serve with Bechamel sauce and 
gamiab with 'jaraley and sltc«8 of lemon. 

FISH. 33 

Fried Halibut. 

Wash and dry nice firm slices from this delicate looking fish and remove 
the skin with a sharp knife. Dip in beaten egg, then in bread crumbs aftei 
having salted and peppered the fish, and put them in a frying pan half full 
of hot boiling lard, to wiiich a little butter has been added to make the fish 
brown nicely ; tui*n and, brown both sides. 

Fried Eels. 

Cut the eels in pieces two incl^s long. Wash and wipe them dry { 
roll them in flour or cracker dust and fry as other fish. Brown them all 
over and be sure they are thoroughly done. Eels are sometimes dipped in 
batter and fried or into egg and bread crumbs. 

Baked Turbot. 

Boil five or six pounds of haddock or cod. Take out the bones and 
pick fish very fine. Boil one quart of milk, one-quarter of an onion, and a« 
piece of parsley together. Stir in one-half cup of flour, mixed with one 
cup of milk and the yolks of two eggs (a little more flour may be needed). 
Season with one-half tcasgoonful white pepper, same quantity tliyme, one- 
half cupful butter, and plenty of salt. Butter a baking dish, put in first a 
layer of sauce, then one of fish and so on, finishing with sauce on top; 
sprinkle over it cracker-crumbs and a light grating of cheese. Bake for an. 
hour in a moderate oven. 

Fried Frogs. 

Skin the hind legs and throw them into boiling water for five minutes. 
Then put them in cold water until cold. Wipe dry and season with salt 
and pepper, dredge with (lour and fry a nice brown. Serve with cream 
sauce and garnish the dish with parsley. 

Pickled Herring. 

Scale and clean well fifty fresh herring — cut heads and tails ofiF. Plaoo 
in four small crocks, in layers, with the backs up. Sprinkle each layer witH 
salt and i)epper and two cloves to a herring. When full, place a plate ovel 
the top and fill with good cider vinegar. l*ut in a moderate oven and cook 
four hours. Set away in cool dark place. These will be ready for use in 8 
w^ek and will keep several months. 

Salmon with Caper Sauob. 

Lay two slices of salmon in a baking dish, place pieces of butter over 
to, a half teaspoonful of chopped parslej% one finely chopped onion and sah 
8 , 

«. Pat in the oven and baste it freqaently ; when done, 

in for a minute or two ; lay it in a dish, ponr caper sauce 

Salmon dressed in this way, with tomato saoee, is very 

Matomdaisb Fioh. 
or two of cold boiled fish (halibut, cod or rock) cat into 
ad cover with a mayonnaise dressing. Beat the mixture 
ist before pouring it over the fish, stir in lightly the 
raw egg. Serve the fish in a glass dish, with half the 
with it. Spread the remainder over the top, and lay let- 
.the core of the bead of lettuce) around the edges, to be 

Fbibd Sublts. 

1, make a slight opening at the gills, then draw them be- 

and finger, beginning at the tail. This will press out all 

the insides. Wash and wipe them. Now sprinkle them with salt ; dip them 

first in beaten eggs, and then in bread-crombs, and fry in boiling fat. Gar> 

nish with slices of lemon, and serve with sauce Tartare. 

Bboilbd Whitb-Fish. 
Wash and drain the fish ; sprinkle with pepper and lay with the Inside 
down apon the gridiron, and broil over fresh bright coals. When a nice 
6rown turn for a moment on the other side, then take up and spread with 
butter. This is a very nice way of broiling all kinds of fish, fresh or salted. 
A little smoke under the fish adds to its flavor. This may be made by put- 
' ling two or three cobs under the gridiron. 



Otstebs Sbbyed ov Iosl 

(J86 a perfectly clear block of ice weighing ten to fifteen ponnda. Pat 
Hie ice in a pan» heat a flatiron or a brick and melt a space in the centre 
of the ice-block, leaving a wall one and a half to two inches thick. Tip the 
block on one side and carefully empty all the water out and fill the cavity 
with freshly opened oysters garnished with slices of lemon. Lay one or 
two folded napkins on a large platter to prevent the block from slipping, 
cover the dish with parsley or smilax with pinks or nasturtiums mixed so 
that only the ice is visible. This is not expensive and does away with the 
unsighty shells in which raw oysters are usually served* 

OvsTBR Stbsvt* 

Mix a half pint of hot water with the liquor from two quarts of 
oysters. Let it boil up once before putting in the oysters. Wash the 
oysters by letting cold water run over them in a colander. Add to the 
liquor and when they curl or ^^ rufBe '' add the salt and pepper and two 
tablespoonfuls of butter. The instant it is melted and well stirred in put 
in a pint of boiling milk and take from the fire. Serve with cream or 
oyster crackers. If you prefer thickening, use two tablespoonfuls of cracker 
crumbs, or a tablespoonful of flour rubbed up into the butter. 

Broiled Oybteks. 

Wipe twenty-five fat oysters dry with a towel, season with salt andi 
pepper on both sides. Have your gridiron hot, as soon as the oysters brown 
on one side turn and brown on the other. Throw them in a brown sauoe^ 
made from one pint of the liquor, one tablespoonful of flour and one 
tablespoonful of butter. As soon as the liquor boils skim off the soum. 
Brown the butter well in a frying pan, add the flour and brown carefully, 
then add the liquor and stir until it boils. Now throw the oysters in the 
hot sauce and serve. 


1 * ooland«r and ^pe cirj. Season with salt 
.dd a tablespooufu] of boiling water or the 
It'to a well beaten egg. Dip the oyster into 
lied fine, preuing it lightly with the hand, 
in enough lard or oil to cover them, take out 
1 a soft pieoe of brown paper, and serve oriip 

Scalloped Otstbbb. 
Batter a baldng dish ; pat a half inch layer of bread orumba on the 
bottom, then b layer of oyatere, dot this over with pieces of butter, 
■alt and pepper, then a layer of orumba and bo on until the dish is full, the 
top layer to be orambs dotted with batter. Boat up an egg in a half cup 
of milk, and a half cup of the oyster liquor, and pour over all. Bake half 
an hour, or until a nice brown. Serve in the baking-dish or they oaa b« 
prepared and lerved in the oyster shells. 

Otstsr Frittbbs. 
Make a batter of one coffee cup of milk, one cup of oyster Juice, one 
heaping teaapoonful of baking powder, two well-beateu egga, a little salt, 
and flour enough to make batter like griddle cakes. Dip the oysters singly 
in this batter and try in hot lard. 

Otsteb Maoabohi. 

Boil macaroni in a cloth to keep it straight. Put a layer In a dish 
aeaioned with butter, salt and pepper, then a layer of oyston; alternate 
nntil the dish' is full. Mix spme grated bread with a beaten e^, spread 
over the top and bake. 

Otbtbb Pattiss. 

Make puff paste in this way : To every pound of flour add three<[aarten 
' of a pound of batter, the yolk of one egg; use ioe-oold water; chop half 
th» butter in the flour, then stir in the egg ; work all into a doagh ; roll out 
thin ; spread on some of the butter, fold oloaely (butter side in) and roll 
again i do this until the butter is all used up ; keep the paste in a cold plaoa 
while yon prepare the oysters. Set the oysters on the stove in a saucepan, 
with liquid enough to cover them ; as soon as they come to a boil skim 
them; stir in a little butter and pepper; also, if desired, a little. oream. 
IJne yoor small tins with your paste ; put three or four .oysters In eaoh, 
aiA a UMla of the liquor, than eowt with pastai bake In a ^niek otm 


twenty mtnates ; while hot wash over the top with a beaten egg, using a 
awab or brush, and set in the oven a minute or two to glaze. 

Fried Shrimps. 

Shell and heat gently in a pan with a little butter. Season with pep- 
per. The canned shrimps put up by Dunbar & Co., and White are the best. 

DsviLBD Crabs (Canned). i 

Take the liquor from the can and mix the meat with an e<]iual quantity of 
fine bread-crumbs; beat a quarter of a pound of butter to a cream and mix 
with it a half-tablespoonful of mustard, with salt and cayenne pepper to 
taste. Stir the crabs carefully into it. Fill some shells or small patty pans 
with the mixture, brush over with beaten egg, cover with bread-crumbs and 
brown quickly in a hot oven, or they can be put into a frying ba^et, and 
plunged in boiling fat till brown. 

To Boil and Opbk a Lobster. 

Put a lobster head downward in a kettle of tvarm water with two tea- 
spoonfuls of salt, cover the kettle and put over a very hot fira* Boil from 
half to three-quarters ' of an hour according to the size. If cooked too long 
they get tough, and tho meat is hard to get from the shell. When cooked, 
separate the tail from the bod^ and twist off the claws ; shake out carefully 
the coral, also, the tom-alley (this may be known by its greenish color). 
Then draw the body^ from the shell, remove the stomach w])ich you will find 
directly under the head and throw this away. After splitting the body 
through the centre, pick the meat from the cells. Cut the undiir side of the 
tail shell and take out the meat in one piece. Now split the meat of the 
tail open and carefully take out a little vein which runs its entire length, 
and throw it away. This vein is sometimes red, sometimes white, and 
sometimes black but it must be carefully removed and thrown away. 
Crack the claws and tuke out the meat. The stomach, the T*in and the 
spongy fingers between the body and shell are the only parts cot eatable. 
To serve plain boiled lobster arrange the meat on a cold platat garnished 
with the claws, sprigs of parsley and hard boiled eggs. Each pei^on season 
to suit his own taste* 


Chop the meat of a well-boiled lobster fine, add pepper, talt, and 
powdered mace. Mix with one-quarter as much bread-crumbs as meat. 
Form into pyramids ; roll in beaten egg, then bread-crumbs rolled fiatt aud fry 
in half lard and half batter. Serve dry and hot and garnished witir patsi^* 

Soft-Shbix Claus. 
ne if properly prepared. They are good only during 
Id be of medium size, heavy and perfectly fresh. Be> 
illy ; vash the mussels and soak in cold water for ten 
a drain. 

Stbtted Ci^ub. 
' Take fifty large sand clams from their shells, and put to them equal 
parts of their own liquor and vater, nearly to cover them ; put them in a 
stawpan over a slow fire for half an hour ; take off any scum as it rises, 
then add to them a teacup of butter in which is worked a tablespoouful of . 
.wheat flour, and pepper to taste; cover the stewpitn and let them siranier 
for fifteen minutes longer, then serve. Substituting milk for water makes 
them more delicftte and white. Any other than sand clams require three- 
qnartors of an hour to stew before putting in the seasoning. 

Roast Clams. 
Wash them and put on a gridiron over tlie hot coals. When the shells 
open, remove the upper one, and serve in the under shell at onoe with a bit 
of butter and u little pepper on euab. 


Thb surest way to determine whether poultry ift y^ung, is to try the 
skin under the leg or wing ; if it is easily broken it is young ; or, turn the 
wing backward, if the joints yield readily it is tender. 

Poultry should be picked and drawn as soon as possible, but should 
never be cooked until six or eight hours after it has been killed. Plunge it 
into a pot of scalding-hot water ; then pluck off the feathers, taking care not 
to tear the skin ; when it is picked clean, roll up a piece of white paper, set 
fire to it and singe off all the hairs. The head, neck, and feet should be cut 
off, and the ends of the legs tied tightly to the body with a string. 

Poultry may be baked so that its wings and legs are soft and tender, by 
being placed in a deep roasting-pan with close cover, thereby retaining the 
aroma and essences. These pans are quite an innovation, and are made 
with a close cover with a small opening in the top for giving vent to the ac* 
cumulation of steam when required. Roast meats of any kind can also be 
oooked in the same manner, and it is a great improvement on the old plan. 


To Clean a Chicken. 

The fowl should be thoroughly washed before it is drawn. First cut 
off the head, then the feet at the first joint, split the skin on the back of the 
neck, Uien detach the skin from it, and draw it down over the breast, taking 
out the crop without breaking it. Now cut the neck off close to th^ body. 
The skin then covers the place where the neck was cut off. Next make a 
vent under the rump and take out all the internal organs — being careful not 
to break the entrails or gall-bag. If you should be so unfortunate as to do 
so, wash very quickly through two or three waters in which you have dis- 
solved a piece of soda. After drawing properly wipe inside and out with a 
damp towel, remove the oil sack from the top of the rump and it is ready 
for use. Cut the liver away from the gall-bag, being cnreful not to break it. 
Cut the heart open and remove the clotted blood. Cut the outer coat of 
the gizzard and draw it off, leaving th#» inner lining containing the sand 
unbroken* Wash thoroughly, and they ^^ ready to use* ^ 



eese, ducks, pigeons, pheasants, and all birds are (desbed In 

Yankee Stewed Ohiokek. 
loassee of chickens and just before ;ou are ready to serre it 
baking pans of rich baking powder or soda biscuits. Split 
[i the hands while still hot and place them on a large meat 
10 hot chicken stew over all and eerva. 

Chicken Potpie, 
One year-old chicken, the rule for plain paste, one pound of lean ham, 
four medium-sized potatoes, salt and pepper. Make the paste first and 

\ stand it in a cool place. Cut the chicken up as for a fricassee ; pare and cut 
the ham and potatoes into small pieces. Now roll out half the paste into a 
thin sheet. Butter the aides and bottom of a rounding pot, line it with the 
sheet of paste, and trim the top ; roll out these trimmings into a sheet, and 
cut them Into squares. Kow put a layer of chicken in the bottom of the 
pot, then a layer oC potatoes, then a sprinkling of ham, salt, pepper, and the 
squares of paste, then the remainder of the chicken, and then the potatoes, 
etc. ItoU out the remainder of the paste, make a hole in the middle of it 
and lay it on the top which should be potatoes. Pour through this hoU 
three pints of boiling water and simmer continually for one and a half hours 
Add one tablespoonful of butter cut into bits through the hole tn the crust 

' fifteen minutes before serving. When done turn it out on a large dish so 
the bottom crust will be uppermost. If the chicken is old parboil it be- 
forehand and cook but forty-five minutes. Some prefer to cook potpie in 
the oven, as it is less likely to burn. 

Chicken and Cbeau. 
Put some finely chopped parsley to a pint of cream or milk, with salt 
and pepper. Fry the chicken in butter ; lay on a hot dish, then pour the 
prepared cream slowly into the frying-pan, stirring quickly } when all in, 
and well done, turn the cream pver the chicken. 

Roast Chiokek. 
Stuff the chicken with a dressing made from the soft part of bread , do 
not wet It, but rub dry and fine, and mix into it a piece of butter size of an 
egg. Season with salt and pepper, a teaspoonful of thyme or sweet mar* 
joram. Mix well and moisten with a tablespoonful of cream and beaten* 
»gg, . Rub the obioken well Inside and out with salt and pepper, then fill) 

^tJLtBt Ain> OAltk 41 

rtBW eaoli split with strong but not heavy thread, tie the legs down firmljr 
and press the wings closely to the sides, securing them with a string tied 
around the body, and baste ; as one side browns, turn over until it is nicely 
done ; cut the soft part of the heart, liver and gizzard and put into the 
gravy ; thicken with a little flour and butter mixed. 

Shothsrsd Chioxjev. 

Split a young chicken down the back. Take out the intestines. Wipe 
it with a damp towel. Lay the chicken, with inside downward, in a baking* 
pan, breaking the breast-bone to make it lie flat. Spread the breast with a 
quarter pound of butter, dredge with pepper. Put a half cup of water and 
a little salt in the bottom of the baking-pan, place it in a hot oven, cover 
with another pan, let it bake for half an hour, basting every ten minutes. 
Turn the chicken, baste it well on the ioside, and bake for another half 
hour. When done place it on a hot dish, put the pan in which the chicken 
was. cooked on the top of the fire to brown, add one tablespoonful of flour, 
and stir until smooth and brown,' then add a half pint of milk or cream and 
stir until it boils. Taste to see if properly seasoned ; if not, add salt and 
pepper. Serve in a boat. 

CuBRT CraoKiasr, 

Cut up a chicken weighing from a pound and a half to two pounds, as 
for fricassee, wash it well, and put it into a stew-pan with su£5cient water to 
cover it ; let it simmer until tender ; add a larjg^e teaspoonful of ^alt, and 
cook a few minutes longer ; then remove from the fire, take out the chicken, 
pour the liquor into a bowl, and set it to one side. Now cut up into the 
stew-pan two small onions, and fry them with a piece of butter as large as 
^^ egg ; as soon as the onions are brown, skim them out and put in the 
chicken ; fry for three or four minutes ; next sprinkle over two teaspoonfuls 
of curry powder. Now pour over the liquor in which the chicken was 
stewed, stir, all well together, and stew for five minutes longer, then thicken 
with a tablespoonful of flour mixed with a little water ; lastly, stir in a 
beaten yolk of egg. Serve with hot boiled rice laid round on the edge of a 
platter, with chicken curry in the centre. Beef, veal, mutton, duck, pigeons, 
partridges, rabbits, or fresh fish may be substituted for the chicken, if pre* 
furred, and sent to the table with or without a dish of rice. 

Chicken Drbsssd as Tsrbapiks. 

Boil a fine, large, tender chicken ; when done, and while yet warm* out 
it from tb*^ (Hines into small pieces, as for chicken salad ; put it ir^c c stew* 


[wiling w»t«r; then stir together, ontB perfectly 
1 butter, one teaspoonful of flour and the yolk of one 
lioken half at a time, stirring all well together ; then 
epper. After letting it aimmer about ten minutca, 
rinegar and send to table hot. 

Fbicassssd Chicken. 
to boil, skin side down, in a small quantity of water, 
', and slices of an onion if liked ; stew gently until 
add a half pint orenm or milk to gravy, and tliickan 
, intn Duner ana noup rubbed smoothly together (ndding a little of the gravy 
to soften and help mix them), let boil two or three minutes, add a little 
obopped parsley and serve, or, first fry the chicken brown in a little hot lard, 
' take out chicken, add a tablespoonful of flour, and let cook a minute, stin-ing 
constantly ; add a pint of water (or stock if at hand), a little vinegar or Worces- 
tershire sauce, season with salt an^ pepper; when it has boiled, remove 
' from Are, strain, add the beaten yolk of an egg, pour over the chicken and 
serve. Or, put chicken in saucepan with barely enough water to cover, 
ttew gently until tender; have a frying-pan prepared with a few slices of 
salt pork, drain chicken and fry with pork until it is a fine, rich brown ; 
take chicken and bits of pork from the pan, pour in the broth, thicken with 
brown floor, raixed smooth with a little water, and season with pepper ; 
now put chicken and pork back into gravy, let simmer a few minutes, and 
Mrv« very l>ot. 

' ^ Prbssed Chickkh. No. 1. 

, Boil one chicken until thoroughly done in water, so that when finished 
there will b* about one and one half pints of liquor. Grind the chicken and 
the whites -of six hard boiled eggs, and mash the yolks and add. Also add 
one pint of bread or cracker crumbs. Season to taste with salt, pepper and 
celery seed. When all mixed put in the liquor. Press overnight with a 
small weight over it. Turn out when hard and cold. Garnish with parsley 
. and lervA. Nioe Cor picnics or a tea dish in summer. Excellent. — Mri. H. 
 4.. CT**. 

• , Pressed Chicken. No. 2. 

An old chicken may be used for this. Put in a kettle and cover with 
cold water. Simmer gently until the meat falls from the bones; add one 
teaspoonful of salt when about half done. When done, take the meat from 
'the ht^es and cut it into small pieces not over a half-inch square. Put th« 
boaas and akin back into the kettle, and boil until the liquor is nfeuced to 


0119 and a half pints, then strain, and season to taste with salt and pepper. 
Mix this with the chicken, pour the whole into a square tin mold and stand 
in a very cold place overnight. A light weight may be placed on top ta 
press it together, a fiatiron on a small board is best. When hard and cold, 
turn out of the mold, garnish with parsley, and serve* 

Chicken Patties. 

Mince up a cold chicken. Season it with pepper and salt, and a little 
minced parsley and onion. Moisten it with chicken gravy or cream sauce, 
fill scalloped shells that are lined with pastry with the mixture, and sprinkle 
bread-crumbs over the tops. Puc.two or three tiny pieces of butter over 
each, and bake brown in a hot oven. 

Roast Turkey Dbessed with Oysters. 

For a ten-pound turkey take a quart of bread crumbs, one pint of 
oysters ; rub the bread dry and fine — not the crust-*and work into it a 
piece of butter the size of an egg ; season with salt and pepper, one tea* 
spoonful of thyme, and mix well with the hands ; strain the oyster liquor and 
moisten with two tablespoonfuls wanned. Drain the oysters, and fill with 
one tablespoonful of bread, then one of oysters, alternating until the turkey 
is filled. Sew the slits, boil the oyster liquor down to one pint, skim it, put 
it in the pan hot, and baste often. Rub the turkey with salt and pepper, 
lay it in the pan on its back and lay bits of butter all over, and dust with 
flour. Lay the giblets close to the turkey to keep them soft when done; 
when it browns turn on the other side, so that it will be uniformly browned. 
Chop the soft parts of the gizzard and liver, and mix with the gravy. Mix 
a tablespoonful and a half of flour with a half cupful of cream or milk to 
thicken it. Roast three hours. 

Turkey Scalm)p. 

Chop fine the fragments of a cold turkey, place a layer of bread crumbs 
in a buttered pudding dish, then a layer of turkey, adding any cold dressing 
that may be left. Slice three hard boiled eggs and add a few slices to each 
layer of the turkey. Alternate the layers of meat and crumbs, adding bits 
of butter and seasoning to each. .Dot bits of butter over the top, which 
should be crumbs. Tlun with hot water or milk what gravy may be left, 
and pour over it. Milk alone, or even water with a tablespoonful of melted 
butter, may be used. Cover the dish with a plate and bake half an hour. 
A few minutes before serving, remove the cover and let the scallop 
brown* *- 

Whd Ddoe Roastmd. 

imaU carrot, or onion pseled, witbln eaob duck. ThU 
aasant taste. Stuff and bales in a hot ovea from thirty 

1 not be more than eight months old, and the btter'ths 
^'the meat. Stuff with the lollowi&g mixture i Three 
3s, BIX ounces of butter, or part butter and part salt 
il each of sage, black pepper, and salt, one chopped 
t'voty full, and stitch openings firmly together to keep 
;. Place in a baking-pan with a little water, and baste 
and water (some add vinegar) ; turn often so that the 
le nicely browned. Roast twenty-five minutes to every 
'ten minutes; after the goosa has been roasting one 
ind roast the remainder of the time at a moderate heat. 
lUce made the same as for roast chicken. Apple sauce 
■ved with roast gooaa. Goslings may be roasted in the 
»u.o U..UUB., »uun..ig fifteen minutes to every pound. 

, GnutEAFowM. 

A most delicious fricaBsee is made of a young guinea fowl. Brown one 
'quarter of a pound of sliced bacon, add the fowl and brown on both sides. 
Add one tablespoonful of fiour, mix thoroughly ; add one pint of boiling 
water, salt and pepper. Stir until it boils. Cover and simmer gently until 
the fowls are tender. Potato croquettes art a nice accompaniment to this 

' Roast FiOBONa. 

Pigeons slionld be dressed while fresh. Prepare, roast, or broil the 
same as chiokene ; they will require from twenty to thirty miuutes* cooking. 
. Make a gravy of the giblets, season it with pepper and salt and add a little 
flour and butter. Dish with young w&tet-c 

Bboilbd Figbonb or Sqitabs. 

Toung pigeons or " squabs " are esteemed a great delicacy. Prepare as 

other fowls ; then split down the back, and broil like ohiokens. Season 

with pepper and salt, and butter liberally in serving them. They are in 

tfTsat request In au invalid's room, being peculiarly savory and nonrishingi^ 

BfioiLSD Pabtbidges, Pheasants, Quail, Gbouib, and Pbaibis Fowls. 

Split down the back, lard the breasts, and broil the same as pigeons. 
With them serve currant jelly. 

Quail ok Toast. 

Remove the feathers without scalding. Put In salt water for twenty 
Ininutes ; then split down the back and dry with a clean towel. Butter, 
season with salt and pepper, and broil on a gridiron. Turn frequently. 
Butter the fowl well when done and serve on hot buttered toast^ placing a 
|uail, breast up, on each slice. Garnish with currant jelly. 

Fbibd Rabbit. 

The rabbit must be very tender for this purpose. After it has been 
sleaned and washed, put it into boiling witter, and let it boil ten minutes ; 
drain it, and when cold, cut it into joints, dip into beaten egg, and then in 
cracker crumbs; season with salt and pepper. Fry them in butter and 
sweet lard until brown on both sides. Take them out, thicken the gravy 
with a spoonful of flour, add a cup of milk or cream ; let all boil up, and 
turn over the rabbits. Serve hot with onion sauce. (See Sauces.} Garnish 
with sliced lemon. 

Bboileo Rabbit* 

Cut down the back into halves only, pound them flat, and broil the same 
as a spring chicken. Serve on a hot dish ; dredge with pepper and salt, and 
butter liberally. 

Bbunswiok Stew. 

Three fine gray squirrels, skinned and cleaned ; out as yon would 
chickens for a fricasseo ; one-half pound lean ham ; one onion, sliced; corn, 
out from twelve ears ; six large tomatoes, pared and sliced, or one quart can ; 
three tablespoonfuls of butter, rolled in flour ; parsley ; enough water to 
cover the squirrels; put squirrels, pork — cut up small-— onion, and 
parsley in the water, and bring to a boil ; when this has simmered ten min* 
utes, put in the corn, and stew until the squirrels are tender } then add the 
tomatoes and book twenty minutes ; stir in the butter and fiouri stmmei' 
ten minutes, and pour into a large, deep dish. 

Squibbbls — Fbicassbed, Stewed, ob Fbibd. 

lYepare squirrels for these dishes by the recipes for rabbits. Serro with 
onrraiil jam or jelly. 


Dktilvd Chioebit. 

ay pieces of cold cooked ohiotcen. To everjr pint ol 
la'f a pint of milk, one ttiblespoonful of butter, on* 
ped paiMle/, three htrd-boiled egga, two tablespoon fuld 
VI. wmau-biuuiuB, uuD^uarter of a nutmeg, grated, salt and cayenne to taste. 
Put the butter in a frying-pan to melt, then add the brDad-cnimbs, cream, 
chicken, and sefuoning ; stir orer the fire until it boils ; then add the hard- 
boiled <egg8 chopped very fine. Fill indiridual dishes with the mixture, 
sprinkle lightly with bread-orumbs, and brown it in a q^uick oven. 

Chaud Froid of Chickbh. 
One cold roast cliioken, one tableapoonfut of flour, one tablespoon-, 
ful of butter, one-half pint of milk or cream, salt and pepper to 
taste. Strip the skin carefully from the chicken, and cut the meat 
into pieces, about an inch and a half long and an inch wide. Now 
put the butter in a frying-pan to melt, add to it the flour ; mix until smooth ; 
add the milk, stir continually until it boils and thickens; add salt and pep- 
per. Into this sauce dip each' piece of chicken, and place the pieces on a 
dish, one not touching the other. Stand away until very cold. When cold, 
arrange the pieces nicely on a dish, e>prink1e them with a little parsley 
chopped very fine, garnish with aspio jelly and parsley, and serve. 

FErBD Tdekey. 
Cut In neat pieces the remains of the turkey, make a batter of beaten 
eggs and fine bread-crumba, seasoned with pepper, salt, and nutmeg, add a 
few sprigs of parsley j dip the pieces into this and fry them a light brown. 
Take a good gravy, and flavor with mushroom or other catsup, and poux 
over tkem. A. very nice break&st dish. 



Roast Bbev. 

It is Terj necessary when roasting beef to have the oven well heated 
when the beef is first put in as this causes the pores to close up quickly, and 
prevents the juices from escaping* Wipe it thoroughly with a clean wet 
toweL Lay it in a dripping-pau, and baste it well with butter. Set it in 
the oven. Baste it frequently with its own drippings, which will make it 
brown and tender. Season with salt and pepper when partly done, as it 
hardens any meat to salt it when raw, and draws out its juices; then dredge 
with sifted flour which gives it a frothy appearance. Roast fifteen ' minutely 
to every pound if yon like your meat rare* If well done, twenty minutes. 
Remove the beef to a heated dish, set where it will keep hot i then skim the 
drippings from all fat, add a tablespoonful of sifted flour, a little pepper and 
a teacupful of boiling water. Boil up once and serve hot in a gravy boat. 
The best pieces for roasting are the sirloin, ribs, and pin-bone* 


This is a very nice accompaniment to a roast of beef { one pint of milk, 
fdur eggs, white and yolks beaten separately, one teaspoonfiil of salt, and 
two teaspoonfuls of baking powder sifted through two cups of flour. Mix 
very smooth, about the consistency of cream. Put in your roast, so it will 
be done half an hour or forty minutes before dishing up. Take it from the 
oven, set it where it will keep hot. In the meantime have this pudding pre< 
pared, grease two common biscuit tins, pour half of the pudding into each, 
set them into the hot oven, and keep them in until the dinner is dished up ; 
take these puddingy out at the last moment and send to the table hot. This 
I consider much better than the old way of baking the pudding under the 

Beef a la Mode. 
1 of fresh beef, take the boae and cat sway the-fiit. 
in pounds make k seasoQiDg or Btufflug in the follow- 
: a pound of beef suet; half a pound of grated 
nhled yolks of three hard-boiled eggs; a large bun- 
, the leaves chopped ; four onions, minced small ; a 
nixed mace, powdered. Season lightly with salt and 
xture into the place from whence you took out the 
I deep cuts about the meat, and staff them also, 

»>.«» uuv lUDBu luvw A proper shape, and secure its form by tying it round 
' with tape. Put it into a clean tin oven or bake-pan, and pour over it two 

tablespoonfuls of hot water. Put on the lid, and bake the beef slowly for 

At* or six hours, or till it is thoroughly done all through. If the meat in to 
. be eaten hot, skim all the &t from the gravy, into which, after it is taken 

off the fire, stir In the beaten yolk of two eggs. If onions are disliked, yoa 

oan' omit them and sabstitute minced oysters. 

A Pot Roast. 
Plaoe a nloely trimmed brisket of beef over a good fire. Brown on one 
side then turn and brown on the other. Add one pint of boiling water, 
cover the pot and let oook slowly. Add salt when meat is half done. Cook 
fifteen minutes to a pound. Add no more water as there shonld be enouj^h 
' £it to finish cooking it. Make a brown sauce from the fat in pot after r* 
' moving the meat. 

To Pah a Bbbfbteak. 
When not couni^ent to broil a steak, heat an iron pan very hot, pat tn 
the ataak, tarn It from dd,e to aide over a very hot fire for abont flfleea 
minntas. Serve on a hot plate, seasoned the same as broiled steak. 

Bboilkd Bbsfsteak. 
' To oook B beefsteak, have a nioe bright fire and bi-oU as quickly as pos- 
nble, without burning; if the ooala blaze from the drippings, sprinkle on ft 
Uttle'salt, which will instantly extinguish the fiames. The steak should be 
time qaarten of an inch thick, should he tamed oonstantty while broUiof, 
and ahoald not oook over three minutes ; butter and salt after taking njf. 
This ■honld be served very hot on a hot platter. 

Shothbbiid Bbkfstbak. 
Take  tUn alioe of steak three inches wide and five Inohea long txvm 
Ihm v^fmc part of tb« rouitii and wipe it di^. Prepare a dieadng, made 

BiBATS. 49 

firom oupful of fine bread-crumbs, half a teaspoonful of Bait, pepper, a table- 
spoonful of butter, half a teaspoonful of sweet marjomm, the same of pow* 
dered summer savorj, and enough milk to make it a stiff mixture. Spread 
it over the meat, roll it up carefully and tie with a string. Now fry a few^ 
thin slices of salt pork in the bottom of a frying pan, and into the fat that 
has fried out of tliis pork, place this roll or rolls of beef, and brown it on 
all sides, turning it until a rich color all over, then add half a pint of. water, 
and stew until tender. A slice of onion may be chopped fine and added to 
the dressing if liked. When cooked sufficiently, take out the meat, thicken 
the gravy, and turn over it. To be carved by cutting crosswise, in slioest 
through beef and stuffing. ' ^ 

Beefsteak and Onions. 


Broil the steak in the usual way, fry a dozen onions cut in slices nice and 
brown in a little beef drippings or butter. Dish the steak and lay the 
onions thickly over the top. Cover and let stand five minutes before send- 
ing to the table very hot. 

Beef Cboqubttbs. 

Put two cups of cold cooked meat^ chopped fine ; yolks of two eggs, 
one tablespoonful of butter, two lablespoonfuls of bread-crumbs, quarter of 
a nutmeg, grated; one teaspoonful of onion juice, salt and pepper to taste, 
into a frying-pan, and stir over the fire until thoroughly hot, turn out 
to cool, and when cold, form into small balls or pyramids, dip first in beaten 
eggt then in bread-crumbs, and fry in boiling oil or fat. 

Hamburger Steak. 

Take a pound of lean round steak, chop it very fine ; It cannot be 
chopped too fine. Also chop a small onion quite fine, and mix well with the 
meat. Season with salt and pepper ; make into small flat oakes or into one 
large flat cake. Fry brown in a frying-pan, with butter and lard mixed. 
Garnish with celery top around the edge of the platter and slices of lemon 
on the top of the meat. Or they may be broiled same as a plain steak, sea« 
soned with salt and pepper, and spread with bntter. 

Ha8K on Toast. 

To every pint of oold meat cut in dice allow one tablespoonful of bot* 

ter, one tablespoonfol of flour and a half-pint of boiling water. ^When the 

batter ie a nioe brown add the flour ; mix well ; add the water and stir until 

it boiU ; now mM ttif neat, salt and pepper. Let simmer for flfbeea minntea 


id, batter tbem, and place on a hot dish. Put iha meat 
ir the sauoe around it. 

PLA.IN Hash. 
bopped fine, two cupi hot mashed potatoes, salt, pepper, 
g vater, one teaspoonful butter, onion juice. Put the 
•pan. Spread smootMy, oover and set baok where the 
'Ij. Oook about one half hour. Fold like an omelet. 

Toad nr the Hole. 
Cut Into dtee one pound of roand steak or cold cooked ment. Bent one 
9gg very light and add to it one pint of milk ; add this a little at a time to 
one cup ,ot flour being careful to rub out all lumps. Add one half tea- 
spoonful salt. Butter a dish, put in the meat, season it with a little salt and 
pepper.- Pour the batter upon it and bake one hour in a moderate oven. 
Serve hot. 

To Roast Bbbp Heabt. 
Wash oatefnlly and open enotgi to take out the Tentrioles and soak 
three hours nntil ^verj drop of blood is discharged. Wipe dry and stuff 
with dressing, as for chicken. Roast it two hours. Serve with brown sauce. 
It is nice hashed, served with currant jelly. 

Stbwed Kidneys. 
Be sure that the kidneys are perfectly fresh. Split them in halves; 
trim off the sinews and fat that are inside with a sharp-pointed knife. Now 
cut the kidneys Into small pieces, put in a stewing-pan, cover with cold 
water, and bring slowly almost to boiling point. Drain this water off, cover 
with fresh cold water, and heat again. Do this three times, each time being 
careful that it does not boil, or the kidney will be bard and tough. Pat one 
tablespoonful of butter in a frying-pan, and stir until a nice brown ; then 
add one tablsepoonful of flour and a half-pint of stook or boiling water. 
Stir constantly with a wooden spoon until it boils. Add one tablespoon- 
ful of Worcestershire sauce, one tablespoonful of walnut oatsup, salt and 
pepper, and the kidney. Stir again until the kidney is thoroughly heat«d, 
and serve immediately. 

KiDHBT (Terrapin Style). 
Prepare the kidney the same as for stewing. Pot one tableipoonfal of 
Initter in the fiymg-pac ; vhen melted, add to it one tablespoonful of AoOb 

MEATS, 51 

mix, n(1<1 a half-pint of milk, stir constantlj'^ until it boils ; add the kidneys 
salt, and pepper to taste. Stir witii a wooden spoon until the kidney is 
thoroughly heated. Take from the fire, add tlie yolk of one egg, and a 
tablespoonful of chopped parsley. Serve immediately. Liver may be dressed 
in the same way. 

Liver akd Baook. 

Gut-one half pound liver into thin slices, and scald it; >npe It dry 
Cut one-fourth pound of bacon in thin slices, put it in a frying-pan and fry 
until brown.' Remove to a liot plate. Put salt, pepper, and flour on tlie 
slices of liver and cook them in the bacon fat. When brown put them on 
the plate with the bacon, and prepare a gravy by adding the flour to the fat 
in the pan, add a cup of boiling water, wlien seasoned, pour around the liver 
and bacon, and serve. 

To Boil Corned Beef. 

Wash well and put on to boil in cold water. Let it simmer thirty min- 
utes to each pound. If served cold, allow it to oool in the water in which 
it was boiled. 

Beef ScrapplBt 

Take a inece of neck and shin bone; cover with water: boil until the 
meat falls entirely from the bone ; take out and put the water that remains 
through a colander to remove all pieces of meat and bone. While picking 
the meat to pieces and freeing it from all fat and gristle, have your liquor 
boiling and let boil down to sufficient quantity to barely cover the sliredded 
boef. Add the meat and let boil up briskl}^ Season with salt and pepper. 
Dip out in pans and set away to cool. To prepare it for the table cut a 
portion out of the pan, put in 8killet% or spider, with a half teacupful of 
water. Put on the back of stove till the meat is melted down. Push on 
front and let boil up. Add a pijit of good milk, thickened with a table 
spoonful of flour. Let boil and serve very hot. — ^jB. B, P- 

To Curb Beef Rounds. 


Make a brine of Liverpool satt and water to bear an egg. Then add one 
teaoupfol of b^own sugar and one teaspoonful of saltpetre to every twenty 
pounds of beef. Have enough brine to cover and put a weight on the meat 
Let remain in the pickle two weeks— take out and drv. — 72, -B. P. 

Whitb PiTDDnros. 
' To a pint of grated saet add one quart of flour. Season with salt and 
pepper to taste. Mnke bags out of cheese-cloth three inoheB vide and aiglit 
inolies long and fill with the dry mixture. Tie loosely, leaving room for tlie 
pudding to swell, put in a boiler of boiling water and boil three hours. 
Hang in dry cool place until wanted for use, when you boil one a half hour, 
' It is a safe plan when ipaking the puddings to tie a little of the mixture 
in a oloth and boil a little while to tiiste if properly seasoned, btfore bugging 
it all. One of these makes a nice breakfast dish if served very liot on a liot 
dish.— il. B. P. 

Rolled Beefsteak. 
Take a round of beefsteak, cut thiu, Uike all the bone and fat front it. 
Make a stufBng as for chicken and uproiid all over it. Uoll tightly and tie 
with a string. Koast twenty-five minutes to every pound in a baking-pan 
in which you have put any pieces of suet trimmings fram the steak and a 
half oup of water. Serve with Brown Sauce. — M. B. P, 

Savoby Beep or Veal. 
Three and a half pounds of uncooked meat, pounded and chopped. Take 
out all the strings and add to it six square soda crackers rolled fine, butter 
the size of an egg, warmed but not melted; six tablespooiifuls of sweet cream, 
three eggs broken over the meat, one whole nutmeg grated, four teaspoon- 
ftils of salt, two teaspoonfuls of black pepper, and one tablespoonful of sweet 
marjoram. Knead the mixture well with the hands, make it in two rol!s 
about the siee of a beefs tongue; press it very closely into the rolls — and 
bake them one and one-half hours, basting well with butler and water. 

Dbhsd Beep with Crbam. 
Shave the dried beef very thin. Put In a frying pa.i with a little wnter. 
Let the water boll away and stir while the meat browns- Pour on a cup of 
milk or cioam thiekened with flour. Add a little peppor, stir until it boils, 
and serve immediately. A nice breakfast dish. 

Frizzled Beef. 

Shave off slices of dried beef, cover«with cold water, put them in a 

frying-piin, set it on the back of the range, and let it come to a very slow 

heat : allowinf; it time to Kwell nut to its natural size, but not to boil. Stir 

tt ip, and if very salty dntin off the water. Melt one tublespouiirul of sweet 

MEATS. 58 

butter in the frying-pan, and add the wafers of beef. When they begin to 
frizzle or turn up^ break over them three eggs; stir until the eggs are 
cooked ; add a little pepper, and serve on buttered toast. 


Tripe is tl)e large stomtich of the ruminating animals, and should be 
scalded in boiling water suiBciently to loosen the inside coating, when it will , 
easily scrape off. Wash it well through several boiling waters, then put it ' 
into cold water and soak overnight. Scrape again until white and clean. 
Place it in a stewpan, cover with cold water ; add one onion, a sprig of 
parsley, twelve whole cloves, and twelve pepper-corns. Simmer gently for 
six hours, and it is ready to use in any way. It is usually sold in cities 
cleaned, but not boiled. 

Soused Tripe. 

Cut two pounds of boiled tripe (honeycomb) Into pieces about two 
inches long and one inch wide. Put eighteen cloves, twelve pepper-corns, 
one pint of vinegar, one blade of mace, eighteen whole allspice, one half tea- 
spoonful of salt and one small onion in a porcelain kettle to boil. Put the 
tripe in a ghiss or stone jar and pour the boiling vinegar over it. Stand 
away for a couple of days and it is ready for use. It will keep for two or 
three weeks. 

Mutton and Lamb. 

The fat on good mutton is white, hard and clear ; the lean bright red, 
firm, and juicy, and the leg bones nearly white. In roasting it should not 
he salted at first as it tends to draw out too much of the blood or juices. 
The leg, shoulder, and loin make nice roasting pieces ; the breast and neck * 
are used for soups and stews ; the loins are also cut into loin and French 

Roast Quarter of Lamb. 

Take a nice hind-quarter, remove some of the fat that is around the 
kidney, skewer the lower joint up to the fillet. Let it heat through slowly, 
in a moderate oven, then dredge it with salt and flour; quicken the fire, put . 
a pint of water into the dripping-pan, with a teaspoonful of salt. With thie 
liquor baste the meat occasionally. Lettuce, green peas, and mint sauce are 
nice served with this roast. Roast fifteen to twenty minutes to each pound. 

Stewed Lamb with Green Peas. 

Put two pounds of Iamb into a stew-pan and cover with hot watery 
after fifteen minutes skim and add a little pepper and salt, then let the 

64 '. MEATS. 

meat stew for of le and one-half hours : now add some boiling water (to roakb 
gravy) \ add yoiir green peas ; let these cook about twenty minutes ; stir 
up one tablespoonful of flour into one-half cupful of milk and mix with the 
stew I let this cook two minutes. Serve with mint sauce. 

Bbeast of Lamb with Asparagus Tops. 

Cut into small pieces a breast of lamb after removing the skin and part 
of the fat. Sprinkle a little flour over them and brown nicely in a stew- 
pan with an ounce of butter. Cover the meat with warm water, add one 
bunch of parsley, two button onions, simmer until the meat is cooked ; 
skim off the fat, take out the oniony and parsley, and mince the latter 
finely ; return it to the gravy with one pint of the tops of boiled asparagus, 
add salt aiid pepper, simmer a few minutes longer, and serve. Canned aspara- 
gus may be used when the fresh vegetable is out of season. 

Ragout of Mutton. 

Cut cold mutton or lamb into pieces about one inch square. Put one 
tablespoonful of butter into a frying-pan, and, when very brown, add one 
tablespoonful of flour ; mix ; add a half-pint of stock or water, stir constantly 
Until it boils, then add salt and pepper to taste, and a tablespoonful of 
Worcestershire sauce and a tablespoonful of mushroom catsup. Now add 
one pint of the mutton, and simmer gently for fifteen minutes, until the mut* 
ton is thoroughly heated. Add one tablespoonful of current jelly if liked. 
Send to the table very hot. 

Irish Stew. 

Put two pounds of mutton cutlets or chops, and four pounds good po- 
tatoes, peeled and sliced, in alternate layers in a large saucepan or stewpan, 
season to taste with pepper and salt^ and a finely shredded onion, if liked ; 
add a pint of cold water, and simmer gently for two hours. Serve very 
hot. Dumplings may be used if liked. 

Scalloped Mutton. 

Cut cold cooked mutton into small pieces. Put a layer of bread-crumbs 
on the bottom of a shallow dish, then a layer of mutton then gravy. Mois- 
ten bread crumbs in melted butter and spread over the top. Bake until the 
crumbs are brown. 

Mutton Stew. 

Two pounds neck of mutton, two quarts cold water, one-quarter cup 
«aeh of carrot, turnip, onion and celery, two tablespoouf uls of butter or drip- 

MEATa 65 

piags, one tablespoonful of flour, salt and pepper, one tnliiespoonful chopped 
parsley and one-lmlf cup pearl barley. Pick over the barley. Soak it in cold 
water several hours or overnight. Wipe the meat with a damp cloth. Re 
move fat and skin. Scrape the meat from the bones. Cut in one-half ii'ich 
dice. Put the bones on to boil in one pint cold water and the meat in three 
pints cold water. When the latter boils add the barley. Cut the vegetables 
into one-quarter inch dice, fry them five minutes in one tablespoonful of the 
drippings, add tlie meat. Simmer tliree or four Iiours or until the meat and 
barley are tender. Strain the water in which the bones have been simmered. 
Cook one tablespoonful butter or drippings in a sauce pan with one table- 
spoonful flour, and the strained water gradually, and stir into the broth. 
Add salt, pepper, and parsley. Simmer ten minutes. Serve without strain* 


When veal is too young it is not wholesome. The flesh should be firm 
xnd pink — but if too young it will have a bluish tinge. 

Roast Fillet of Vbal. 

Take the bone fpom a nice fillet and fill up the space with stu£Bng, and 
also put a good layer under the fat. Make it a good shape by drawing the 
fat round, and tie it up with tape. It should have careful attention and 
frequent basting with butter that tiie fat may not burn. After taking 
it up pour melted butter over it; serve with ham or bacon, and fresh cu- 
cumbers, if in season. Veal, like all other meat, should be well washed in 
cold water before cooking and wiped thorouglily dry with a clean cloth* 
Cold fillet of veal is very good stewed with tomatoes and an onion or so. The 
fat of a loin should be covered with greased paper to prevent it burning, a 
fillet, also, should have on the caul until nearly done. Roast from three to 
four hours, according to the size. 

Frioassbed Veal. 

Fry the veal in a little butter for fifteen minutes. Then add enough 
water to cover the meat and simmer till done. Thicken the liquor same as 
for fricasseed chicken. 

Roast Loin of Veal. 

Wash, wipe, and place it in a baking-pan, and dredge it with pepper. Put 
a teaspoonful of salt and cup of water in the pan, and place in a very quick 
oven for fifteen minutes ; then cool the oven son^ewhati and roast slowly for 

for every pound of veiil. basting frequently, at firiit with the 
water in t^e pau, and afterward with its own giHvy. Veal iiiiiHt be well 
dona to be cutable.i When donei initke a giiivy ihu t^aiiie as fur roast beef. 

I Vkal Cutlets Beeadbd. 

I'he cutlets should be as thin as possible, cover with bulling water, ntid . 
let stand one minute ; then drain, and wipe dry. Cul into small pitsces and 
dip first in beaten egg and then in bread crumbs which have been seasoned 
with salt and pepper. Put two tablespoon fn Is of drippings in a frying-pau ; 
when hot, fry wrll the cutlets first on one side and then ou the other. Dish, 
and sarve with brown gravy as with roast beef. 

Vbaij Loap. 

To three pounds of lean rare veal, take one pound of salt pork chopped 

fine and one cup of cracker crumbs, three eggs beaten light, pepper and ealt. 

Mix well and make into a loaf. Ship it so as to make it solid, put it in a 

covered pan, sprinkle with cracker dust over the top and dots of butter. 

' ifo water. Bake two liours. 


Mince a coffee cup of cold veal in a chopping bowl, adding a little cold 
nam, and two or three slices of onion, apindi of mace, powdered parsley and 
pepper, sonie salt. Let a pint of milk or cream come to the boiling point, 
then add a' tablespoonful of cold bnttor, then the above mixture. Beat up 
two eggs and mix with a teaspponfnl of corn starch or flour, and add to the 
rest; cook it all about ten minutes, stirring with care. Remove from the 
Are, and spread it on a platter, roll it into balls, when cooled flatten each; 
dip them in egg and bread-crumbs, and fry in a wire basket, dipped in hot 

Veai, Potpik. 

One knuckle of veal, one teaspoonful of salt, one half cup of lavd, 
one small onion, one quart of sifted flour, tw<i teaspoonfuls of baking* 
powder, one-lialf pint of milk, three pints of water. Put the water in a 
stewpan, add the knuckle, oiituii, and salt: simmer fur an hour and a quarter. 
There must be at least two thirds of a quart of liquor wheA the meat is 
done ; if it has evaporated, add hot water to make that quantity. Put the 
flour into a bowl, add the salt, then rub in the lard; add the biiklng 
powder, mix, and moisten with the milk. Roll out on a board, cnt wiih a 
round cutter, and place over the top o£ the meat ; cover the stewpan and 
boil fifteen minutes. 

MEATS. 57 

Calf's Head Chrksb. 

Boil a calf 8 head in ^ater enough to cover it, until the meat leaves the 
bones, then take it with a skimmer into a wooden bowl or tray ; take from 
it every particle of bone ; chop fine ; season with a heaping tablespoonful ol 
dalt, a teaspoon ful of pepper, and a tablespoonful of fniel}' chopped sweet 
herbs ; lay a cloth in a colander, put the minced meat into it, then fold the 
cloth closely over it, lay a plate over, and on it a gentle weight. When cold 
it may be sliced thin for supper or sandwiches. Spread each slice with made 


Soak an hour in cold water soon as you buy them ; trim off all fat 
and parboil fifteen minutes in porcelain or granite saucepan, add a teaspoon- 
ful of salt. Then put in cold water ; draw oif any skin or rough pieces and 
remove the link pipes. Cut in thin slices. Be sure and use a silver knife 
in cutting. 

Sweetbreads Fried. 

Prepare them as above ; dip them first in eggs, then in bread-orumba 
and fry in boiling fat or broil. 

Sweetbreads au Jus. 

Two pairs of sweetbreads, one bay leaf, one tablespoonful of butter, 
one slice of onion, one clove, one sprig of parsley, one small head of cauli- 
flower. Parboil the sweetbreads. Put the butter in a frying-pan, add the 
onion, bay leaf, clove, parsley, and sweetbreads; cover the pan and stand it 
in a hot oven, basting with the butter, and baking for thirty minutes. Boil 
the cauliflower, break it apart in the little brunches, and put it around a 
heated dish. Take the sweetbreads from the oven, add four tablespoonfuls 
of stock, boil up once. Dish the sweetbreads in the centre of the cauli^ 
flower, turn the gravy over them tlirough a strainer and serve. 


The best parts and those usually used for roasting are the loin, the leg, 
the shoulder, the sparerib, and the chine. The hams, shoulders and middlings 
are usually salted, pickled and smoked. Pork requires more thoroug\ cook- 
ing than most meats ; if the least underdone it is unwholesome, fvnd it 
should never be eaten by persons of weak digestion or by children. The 
flesh should b^ firm, smooth and of a pale red color, the fat firm and l^^^lte• 


58 , MEATa 

KoAST Loin of Pobk. 

Soore the Bkin with a sharp knife in strips aboat a quarter of an inch 
apart ; plaoe it in a dripping-pan with a very little water under it, wid a tMi- 
dpoonful of salt. Place in hot oven and baste frequently foi th:^ first 
twenty minutes, then cook more slowly. If it is very lean, it should be 

i rubbed with fresh lard or butter when put into the pan. A stuffing might 
be made of bread-crumbs, chopped sage and onions, pepper, r\nd salt, and 

• baked separately on a pie dish ; this method is better than putting it in the 
meat, as many persons have. a great aversion to its flavor. A loin weighing 
about six pounds will roast in two hours; allow more time if it should be 
very fat. Make a gravy with flour stirred into the pork drippings. Serve 
with apple sauce, pickles, or horseradish. 

Roast Leg and Shottldkb of Pork. 

The leg and shoulder may be roasted the same as a loin, — roastipg 
twenty-five minutes to every pound. 

Pork Chofs. 

Dust the chops with salt, pepper, and flour; fry in a tablespoon ful of 
hot dripping until a nice brown, and thoroughly done. It will take about 
twenty-five minutes. Dish. Pour nearly all the fat from the frying-pan 
into your dripping-pot, and to that remaining — which should be about a 
tablcspoonful — add one tablespoon ful of flour, and brown. Then add a 
half- pint of boiling water, let it boil up once, add salt and pepper to taste, 
and pour over the chops, or they may be served with fried apples. Steaks 
and cutlets may be fried in the same manner. 

Soused Pig's Feet. 

After cleaning the feet and scraping them well, soak them in cold water 
three hours, then wash and scrub well. Split the feet and crack in two or 
three places. Then put them into a stewpan and just cover with cold 
water ; place over a moderate fire and boil slowly until tender. Put a half- 
pint of good cider vinegar, three blades of mace, one dozen whole cloves, 
and two bay leaves in a pan and boil for one minute. Season the feet with 
salt and pepper, put into an earthen basin, and pour over them the spiced 
vinegar while hot ; then stand in a cold place. It will be ready for use the 
next day* 

Roast Ham. 
The most delicious way to cook ham is to boil a small pig ham, until 

tbe skin will peel off, then stick in q1ovq8 over the eurfage of tUo h«im • 

MEATa 59 

oorer with bread orambs, plaoe in a drippiog-pan, raising it a little from the 
'an by sticks, and bak« tweiity-flve iniuutes to every pound. 

BoiuoD Ham. 

Soak it for an hour in oold water, then wash it thoroughly with a 
small brush. Gut with a sharp knife the hardened surface &om the base and 
butt of the ham. Plaoe it over the fire in cold water with a blade of nince, 
six cloves and a bay leaf, and let it come to a moderate boil, keeping it 
steadily at this point, allowing it to cook twenty minutes for every pound of 
meat. When the ham is to be served hot, remove the skin by peeling it off, 
place it on a platter, the fat side up, and dot the surface with spots of black 
pepper. Stick in also some whole cloves. If the ham is to be served oold, 
allow it to remain in the pot until the water in which it was cooked be* 
comes cold. This makes it more juicy. Serve it in the same manner as 
when served hot. Serve with asparagus, peas or oauliflowtc 

Ham Pattibs, 

Take one pint of cold boiled ham chopped fine, mix with one quart of 
breiid-crumbs, wet with half a pint of milk. Put the batter in gem pans, 
break one egg over each, sprinkle the top thickly with cracker orumbs and 
bake until brown. 

Ham Cboqubttbs. 

Take two cups of mashed potatoes and one of ham chopped line, two 
eggs and a little pepper. Make in the shape of croquettes ; dip in egg and 
bread orumbs. Cook in boiling fat same as chicken croquettes. 


Chop raw fresh pork very fine, add a little salt, plenty of pepper, and 
two small onions chopped fine, half as much bread as there is meat, soaked 
until soft, two eggs; mix well together, make into oblong patties, and fry 
like oysters. These are nice for breakfast ; if used for supper, serve with 
sliced lemon* 

Pig's Hsad Chbbsbl 
Prepare in the same manner as calf's head.eheeso. 

Ham Balls. 

Chop one-half oup of ham very fine ; boil one-half a cup of milk and 
tbtokeo with two tablespoon fuls of br^ad-cruraba. Add the yolks of, tWQ 


eggs, (t quarter of a tewpoonful of nutmeg, sams of ult, & dash of p«pptr, 
aud a tablospoonful of parsley oliopped fiue. Mix wtU tog«thtr and Mt to 
cool. Form ioto pyramids or balls when oold; dip in eggaad bread orumbB 
and ttj in boiling hot fat. 

MiNOBD Hau with Eggs. 
Mix cracker orumbe with an equal quautity of finely mlD0«d lean bam. 
Moisten this mixture with a little hot water aud a amall piece of butter. 
Put in a baking dish. Make depressions in it. Place in each the yolk and 
white of one egg. Bake a delioate brown. Any other meat hash may ha 
MTved in the same way. 

To Curb Pore. 
Take seven pounds of Liverpool salt, two canoes laltpetre, three pounds 
sugar, four gallons water to every liundred pounds of pork. Boil the 
salt and water and skim as long as scum appears. Then add the sugar and 
saltpetre. Put in a vessel to oool. Do not put in the meat till oold. Let 
it remain in the piokle six or seven weeks. 

Chop fifteen pounds of lean fresh pork and Ave poonds of ohine fat 
very fine ; use a meat chopper if you have on*. Mix and ndd four table- 
spoonfuls of powdered sage, two of summer savory, five ounoes of salt, two 
onnces of black pepper and two ounces of allspioe. Mix thoroughly with 
the hands. Taste to see that it has the right flavor. Make into cakes, or fill 
the clean intestines of the hog. If you wish to keep them for two or three 
months put them in a stone jar or r pan, cover with melted lard and stand 
away to oool. Many like spices and herbs added to the seasoning — oloves, 
mace, sage, and summer savory. This is a matter of taste. 

Br'badbd Sadsaqbs. 
Wipe the sanaagea dry. Dip them in beaten egg and bread-orumbs. 
Cook them in deep hot fat. Drain. Serve with a garnish of toasted bread 
and parsley. 

Fried Saosaobs. 
 If in skins, prick them all over with a la^e darning needle or tork. 
Lay them iu a hot frying-pan ana cook until brown. Turn often. If gravy 
is wanted, stir one tablespoonful of flour into the fat in the pan, add one 
cup of milk and season to taste. Pour the sauce round the sausages. Serve 


Roast Haunch of Venisoh . . . 

To prepare a haunch of venison for roasting, wash it slightlj in tepid 
water, and dry it tlioroughly by rubbing it with a clean soft cloth. Laj 
over the fat side a large sheet of thickly buttered paper, and next a paste ut 
flour and water about three-quarters of an inch thick ; cover tliis again with 
two or three sheets of stout paper, secure the whole well with twine, and 
put down to roast, with a little water, in tlie dripping-pan. Let the fire be 
clear and strong; baste the paper immediately with butter or clarified drip- 
l)ings, and roast the joint from three to four hours, according to its weight 
and quality. Doe venison will require half an l)our less time than buck 
venison. About twenty minutes before the joint is done remove the paste 
and paper, baste the meat in every part with butter, and dredge it very 
lightly with flour; let it take a pale brown color, and serve hot with un- 
flavored gravy made with a thickening, in a tureen and good currant jelly. 
Venison is much better when the deer has been killed in the autumn, when 
wild berries are plentiful, and it has abundant opportunities to fatten upon 
this and other fresh food. — Windsor Hotels MontreaL 

Venison Stkaks. 

It requires but a short time to broil venison steaks, and they should U 
served very hot. Heat the dish in wliicli they are to be served; put in it » 
piece of butter, salt, and pepper, and two tablespoonfuls of melted currant 
jelly. If the steaks are half an inch thick, eight minutes will broil them. 
Put them in the heated dish and turn them once or twice in the mixture. 
Serve hot on hot plates. 

Boiled Beef Tongue. 

Wash a fresh tongue and just cover it with water in the pot; add more 
water as it evaporates, so as to keep the tongue nearly covered until done— 
about four or six hours — when it can be easily pierced with a fork.; take it 
out, and if wanted soon, take off tlie skin and set it away Co cool. li 
wanted for future use, let cool in tlie liquor. A cupful of sa/- will do for 
three tonguefe, if you have that number to boil; but do not fail to keep 
water enough in tlie pot to keep them covered while boiling. If saU 
tongues are used, soalc them over night, of course omitting the calt whea 

Pressed Lamb. 

Take a piece of lean lamb, season and let cook iiht*! tender and thd 
water has nearly cooked off. Chop the meat to a fine haph and put into a 



dB«h; pour over this the balance of the juice and press by putting a plate 
OTer tbe top and a flatiron upon this. Serve with sliced cucumbers. 

PoEX Chops and Fribd Apples. 

Season the chops with salt and pepper and a little powdered sage, if 
liked; dip them into bread-crumbs. Fry and put them on a hot dish; pour 
off part of the gravy into another pan to make a gravy to serve with them, 
if you choose. Then fry apples which you have sliced crosswise about two- 
thirds of an inch thick, having the core in the centre of each piece ; then 
cut out the core. When they are browned on one side and partly cooked, 
turn them carefully with a pancake turner, and finish cooking. 

Spabbrib Potpib. 

Out the spareribs once across and then in strips three inches wide, put 
on in a kettle with enough hot water to cover, stew until tender, season with 
salt and pepper, and turn out of kettle ; replace a layer of spareribs in the 
bottom, add a layer of pared potatoes (sliced thick) pieces of butter, some 
small squares of dough rolled quite thin, season again, then another layer 
of bpareribs, and so on until the kettle is two-thirds full, leaving the squares 
of crust for the last layer ; then add the liquor in which the spareribs were 
boiled, and hot water if needed, cover, boil half to three-quarters of an hour, 
being careful to add hot water so as not to let it boil dry. If, after taking 
up, there is not sufficient gravy, add hot water and flour and butter rubbed 
together ; season to taste, and serve. 



With roast beef: tomato sauce, grated horse-radish, mustard, cranberry 
sauoe, pickles. 

With roast pork : apple sauce. 

With roast veal : tomato, mushroom and onion sauce* 

With roast mutton : cdrrant jelly, caper sauce. 

With boiled mutton : onion sauce, caper sauce. 

With boiled fowls : bread sauce, onion sauce, lemon sauce, jellies. Also 
cream sauce. 

With roast lamb : mint sauce. 
. With roast turkey : cranberry sauce, currant jelly, oj'ster sauce* 

With venison or wild ducks: cranberry sauce, currant jelly. 

With roast goose : apple sauce, cranberry sauce, grape or currant Jelly* 

With boiled fresh mackerel: -stewed gooseberriea« 



With boiled blue fish : white cream sauce, ]enion sauce. 
With broiled shad;; mushroom sauce, parsley or egg sauce. 
With fresh salmon : green peas, cream sauce. 

Pickles are good with all roast meats, and in fact are suitable aecom 
paniments to all kinds of meats in general. 

Spinach is the uroper accompaniment to veal ; green peas to Iamb. 



To Brown Floub. 

Spread flour upon a tin pie -plate, set it upon the stove or in a very hot 
OTen, and stir continually after it begins to color, until it is brown all 
through. Keep it always on hand ; put away in glass jars covered closely. 
It is excellent for coloring and thickening many dishes. 

Drawn Butter Sauos. 


Take two tablespoonfuls of butter and mix well with two teaspoonfuls 
of flour. Put in a saucepan with one-half pint of water ; cover and set in a 
larger saucepan filled with boiling water. Shake it till thoroughly melted ; 
. take it oif as soon as it comes to a boil. Season with salt and pepper. If 
you set it on too hot a fire, it will be oily. If the butter and flour are not 
t^ell mixed, it will be lumpy. Serve with asparagus, boiled fish, etc. 

Cream Sauce. 

Mix one tablespoonrul of flour in one tablespoonful of melted butter ; 
then add a half-pint of cream or milk. Stir continually until it boils. Add 
salt and pepper and use at once. This is nice served with lobster chops, 
sweetbreads, etc. 

Egg Sauce. 

Chop two hard-boiled eggs quite fine, the white and yolks separately, 
and stir them into a cream sauce before serving. This is used for boiled fowl& 
and boiled fish. For the former, you can add some minced parsley ; for the 
latter, chopped pickles, capei*s, or nasturtium seed. For boiled beef, a small 
shallot minced fine. 

Mtnt Sauce. 

Chop the mint very fine, put in a prravy boat, and to three tablespoon- 
fuls of mint put two Qf white sugar ; add salt e.nd pepoer, then pour ovat U 


six tablespoottfula of good cider, little by little. The sauce should be mndo 
some time before it is to be used, so that the flavor of the mint may be well 
extracted. Serve with roast lamb or mutton. 

White Sauob, 

Add one tablespoonful of flour to one tablespoonful of butter; then add 
one-half pint of white stock and stir continually until it boils. Season to 

Onion Sauob* 

After making a WhiuC Sauce or Cream Sauce add one dosen small 
onions that have been boiled in water with a teaspoonful of salt, drained, 
and put through^a sieve. Let it boil up once, and it is ready for use. Fine 
with boiled fowl. 

Mushroom Sauob. 

Wash a pint of small button mushrooms, remove the stems and outside 
skins, stew them slowly in veal gravy or milk or cream, adding an onion, 
and seasoning with pepper, salt and a little butter rolled in flour. Their 
flavor will be heightened by salting a few the night before, to extract the 
juice, or make a Cream SaucCf add a cup of canned mushrooms chopped 
fine. Then simply heat the mixture. Do not cook it, for cooking toughens 
the mushrooms. 

Bbowk Sauob. 

One quarter pound of bacon, one tablespoonful of flour, one tablespoon- 
ful of Worcestershire sauce, one-half pint of stock, one tablespoonful of ' 
mushroom catsup, salt and pepper to taste. Slice the bacon, put it in a 
frying-pan, and fry out all the fat. Take out the bacon, add the flour, stir 
until smooth ; add the stock, stir continually until it boils ; add the Worces- 
tershire sauce, mushroom catsup, salt and pepper ; take from the fire, and 


Make Drown sauce, and add to it four tablespoonfuls of currant jelly • 
let it boil up once, and it is ready to use. This is served with game. 

Oyster Sauob. 

Roil a pint of oysters In their own liquor one minute, or until they be- 
gin to rufSe. Skim out the oysters into a warm dish, put into the liquor a 

1 . 



toaaup of mtllc or cream, one tablespoonful of butter rubbed to a smooth 
pasta with a tablespoonful of flour. Boil up and then add the oysters, 
chopped into dice. Season. Oyster sauce is used for fish, roast, turkey, 
chickens and boiled white meats of most kinds. 

Shad Rob Sauob. 

, After washing two shad roes in cold water, put them in a saucepan 
with one teaspooiiful of salt and cover with boiling water. Cover and sim- 
mer gently, for fifteen minutes. When done, remove the outer skin, and 
mash fine. Make a white sauce and add the roe, quietly. Boil up once and 
it is ready for use. Serve with baked shad. 

Fish Sauob. 

Make one-half pint of drawn butter, add one teaspoonful of tomato 
eatsap or Worcestershire sauce, a little salt, and three hard-boiled eggs 
ehopped fine. Very nice poure4 over boiled fish. 

ToHATO Sauob. 

Pat a quart can of tomatoes over the fire in a stewpan, with one slice 
of onion, a bay leaf^ and two cloves, a little pepper and salt; simmer about 
twenty minutes ; them remove from the fire and strain it through a sieve. 
Now melt in another pan an ounce of butter, and as it melts, sprinkle in a 
tablespoonful of flour ; stir it until it browns and froths a little. Mix the 
tomato pulp with it, and it is ready for the table. Excellent for mutton 
chops, roast beef, ete» 

OxTK&r Sauob. 

One tablespoonful of butter, one of flour, one teaspoonful of curry 
powder, one large slice of onion, one large cupful of stock, salt and pepper 
to taste. Cut the onion fine, and fry brown in the butter. Add the fiour 
and curry powder. Stir for one minute, add the stock and season with the 
salt and pepper. Simmer five minutes; then strain and serve. This sauce 
can be served with a broil or sauti of meat or fish. 


One tablespoonful of grated horse-radish, one teaspoonful of prepared 
mustard, one teaspoonful of sugar, and four teaspoonfuls of vinegar. Mix 
thoroughly and serve with cold roast meat. 


Pabsley Sauce. 

Pick free from stems, wash and dry in a cloth, a handful of parsley | 
throw it into plenty of boiling water, with salt; let it boil one minute, then 
drain it. Chop it fine and add to drawn butter a few minutes before tak^ 
ing up. 


Chop fine one cup of boiled lobster, and if there be any eoral rub ft, to 
a smooth paste with a tablespoonful of butter. Make a Drawn Butter, add 
the lobster and coral ; return to the fire and cook five minutes, stirring eon* 
stantly. Serve with fish. 

Olivb Sauos. 

Pare one dozen queen olives around and around and then throw them 
in boiling water for fifteen minutes. Make a brown sauce, add the drained 
olives and let simmer for ten minutes. Salt and pepper. This is nice served 
with beef steak or roast fowl. 

Capibb Sauob. 

Chop the capers a little, unless quite small ; make a teacup of drawn 
butter, add the capers, with a large spoonful of the Juice from the bottle in 
which they are sold; let it Just simmer, and serve in a tureen. Nasturtiums 
resemble capers in taste, though larger, and may be used, and, in fact, are 
preferred by many. When used as capers they should be chopped more. 
If neither capers nor nasturtiums are at hand, some pickles chopped up 
form a very good substitute in the sauce. 


Pbepabed Mustabd. 

Take three teaspoonfuls of ground mustard, one of flour (two if the 
mustard seems very strong), half a teaspoonful of sugar; pour boiling water 
on these and mix into a smooth, thick paste ; when eold add vinegar to 
make thin enough for use, and serve with salt. 

Celeby Saugs. 

Scrape the outside stalks of celery and cut in pieces an inch long, let 
stand in cold water a half hour, then put in boiling water enough to ooTor, 
and cook untU tender ; drain off water and dress with butter, salt» and milk 
or cream* thickened with a little flour : Or, make a dresedng by adding io a 
oup of milk« the well beaten yolks of two eggs, a bit of batter, and a lilfla 


bring just to boiling point, and ponroTW 
it duck. 

iKEBx Sauce. 

cupfuls of sugar and a pint of water; 
Sre witb the water in a covered saucepan, 
isionally shake the ressel, or apply a gen* 
ir burning. If attention to these partiou- 
;aiii their shape to a considerable extent, 
ftuce on the table. Boil from live to seven 
ito a deep dish and set aside to cool. Or, • 
' pounds of fruit should be stewed in one 
in strained through a Sue wire sieve, and 
ir thoroughly stirred into the pulp thus 
; after cooling it is ready for use. When 
ut sealingi more sugar may be added* but 
r oranberrv, flavor. 


. ( 

It is almost impossible to give exact quantities in making salads owing 
to the great diversity of tastes. Everything used in the making of a salad 
should be of the freshest material. To preserve tlie crispness of celery, 
lettuce, and cabbage throw them in cold water — ice-water is best — ^for an 
hour. Never mix ant/ salad with the dressing until ready to serve it. In 
preparing these dressings, use a silver or wooden fork,, a large soup plate, 
which should be very cold, and the best olive oil, cayenne or white pepper^ 
and good vinegar or lemon juice. Cream and melted butter may be used in 
the place of oil, and is a fairly good substitute. Use very cold dishes to 
serve it on and if garnished prettily makes a very attractive as well as one 
of the most wholesome dishes on the table. 

Mayonnaise Dbessing. No.l. 

Yolks of two eggs well beaten, two small mustardspoonfuls of yelloiy 
mustard, one-half teaspoonful of salt or more, one tablespoonful of flour, 
small pinches of sugar and cayenne pepper. Rub all together until light. 
Add one-half cup of sweet milk (sour cream is better), and one-half cup of 
vinegar (if vinegar is very strong dilute with water). Put over fire until it 
comes to It boil, stirring constantly to keep smooth. Take from the fire and 
while hot add butter the size of a large egg. Stir until n>elted, and when 
cool,. if liked, add salad oil to taste. Thb dressing, if covered closely in a 
jar or tumbler, will keep in a cold place one week. It may be varied by 
adding tarragon vinegar, whipped cream or onion juice. 

Mayonnaise Dressing. No. 2. 

Yolk of one hard boiled egg, mash smooth, then add one rawyclkl 
after these are well beaten together add slowly three tablespooufuls of oliv« 
oil, then one teaspoonful of mustard mixed in one tablespoonful of vinegar, 
pepper and salt to taste ; keep stirring slowly until it thickens to a jelly 
This will keep in a cool place several days. Thin with cream the quantity 
to be used at a meal. 



Plaiit FniiNca'DiiEssiHo. 

ich dressiDg ia made of three tablespoouruls of oil to one of 
ping saltspoouful of salt, one even saltspoonful of pepper, 
le cayenne. 

JEissiMO FOB Cold Slaw (Cabbnge Salad.) 

egga, with one tablespoonful of sugar, add n piece of butter 
liiut, one teaspoonful of salt, one teaspoonful of mustard, 
ir cream, a little pepper, and lastly two tablespoonfuls of 
1 these ingredients into a dish over the fire, and cook like a 
ioft custard. Tbia is sufficient dressing for one quart of cut cabbage. 

Red Vsoietablb Salad. 

One pint of cold boiled potatoes, one pint of cold boiled beets, one pint 
of uncooked red cabbage, six tablespoonfuls of oil, eight of red vinegar (that 
in which beets have been pickleJ), two teaspoonfuls of salt (unless the veg- 
etables have been cooked in salted water), Imlf a teaspoonful of pepper. 
Cut the potatoes in thin slices and the beets fine, and slice the cabbage as 
thin as possible. Mix all the ingredients. Let stand in a cold place one 
. hour I then serve. Red cabbage and celery may be used togethon 

Celery Salad. 

One boiled e^g, one raw egg, one tablespoonful salad oil, one teaspoonful 
of whitu Hiigur, one saltspoonful of salt, oi>e saltspoonfulof pepper, four table- 
aptHHit'iils of vinegar, one tenHpoonful made niuatard. Prepare a French 
dresriiiig ; cut tlie celery into bits half an inch long, and season. Eat at 
once, before the vinegar uijnres the crispness of the vegetable. 

Potato Salad. 

One quart of cold boiled potatoes cut into dice. Add one oupfol of 
onions chopped fine, one cnpfnl of parsley, and one cupful of celery. 

Dretiing for f^alad. — Four eggs well beaten, one cupfnl of vinegar (If 
very strong, dilute with wnter), one teaspoonful of salt, one teaspoonful 
sugar, one-half teaspoonful blnck pepper, one-half teaspuonfnl mustard. Put 
over the fire and bring to a scald. Add one-half cup of cream, one table< 
spoonful of Butter. When cold pout oyer and mix well vtdth salad. 


Lbititob Salaix 


Take tha crisp leaves of two heads of lettuce. Tear the leaves into 
tovavenient pieces with a silver fork. A chopper would bruise it. Put into 
a bowl, cover with a French dressing, turn the whole upside down to mix it 
welly and serve immediately. It is usual to serve mayonnaise with lettuce 
salad, but the simple French dressing, after one has had a hearty meal^ is 
more refreshing. 

Wateb Cbess Salad. 

Wash and pick over the cress, shake off the moisture, and serve* At 
table pick the twigs apart and season with sugar, pepper, salt, vinegar and 
oil. This, with crackers and cheese, is sufficient for one course. Water 
cress, dandelions, and nasturtium blossoms may be made and served the 
same as lettuce salad. 

AsPABAGus Salad. 

Boil one pint of asparagus tops in salted boiling water for fifteen min- 
utes, drain, throw into cold water then dry. carefully. Pour over them the 
Frencli dressing and let stand ten minutes before serving. A salad of string 
beans may be made the same way except they should be boiled tliirty min- 
utes and let stand one hour. 

Egg Salad. 

Boil eight eggs twenty minutes, then throw them into cold water. Re- 
move the shells, cut into slices, lay on crisp lettuce leaves so that one over- 
laps the other. Pour a French dressing, to which you have added one table- 
spoonful of onion juice and one tablespoonful of finely chopped parsley, 
over them, while the eggs are still hot. Stand away in a cold pla<ie for two 
hours. Garnish with pai*sley and serve. 

Cauliflowbb Salad. 


One medium-sized head of cauliflower, half pint of mayonnaise. Boil 
the cauliflower as directed, throw into cold water until wanted, then pick it 
apart carefully, dry with a soft napkin, put in the salad dish, pour over the 
mayonnaise, let it stand fifteen minutes, and serve. 

Chicken Salad. 

When the chicken is cooked and cool, remove the skin and cut the meat 
into dice. If you want it very nice, use only the white meat, save the dark 


!; away in a cold place until wanted. Wash and 
into pieces a half inch long, throw them into a 
stand them sway until wanted. To every pint 
ilery, and a cup and a half of mayonnaise dress- 
dry the celery and mix with the chicken, dust 
ir, or cayenne, then mix with it the mayonnaiite. 
)hed with the white celery tips. One cup of 
1 to every half pint of mayonnaiHet when ready 
sssing lighter with less of the oily flavor. The 
\iqaoT in which the chicken was boiled may he used for soup. 

Veal Salad, 

Veal salad may be made precisely the same as chicken salad, using cold 
roasi or boiled veal instead of chicken. ' 

Sabdihb Salad. 

Mix one box of sardines with two hard-hoiled eggs chopped fine, add a 
little chopped parsley, and lay over the top a few slices of lemon. Garnish 
with parley. 

OrsTEB Salad. 

Boil twenty oysters In their own liquor five minutes, drain, wash In cold 
water, then dry and stand away until very cold. When cold, mix with a 
half-cupful of mayonnaise, and serve on crisp salad leaves. 

Salad of Oysteb Crabs. 

One pint of oyster crabs, one-half pint of mayonnaise, one head of let- 
tuce. Throw the oyster crabs into boiling salted water for five minutes, 
drain, and dry carefully on a soft towel. When ready to use, mix them 
with the mayonnaise and serve on the crisp lettuce leaves. Wlien you get 
the crahs iu glass jars already blanched, simply drain and wipe and they 
are ready to use. 

Matonhaisb of Salmon. 

'ree from all bones and skin, one pint of cold boiled or canned salmon. 
i half pint of mayonnaise, mix together, and serve on a bed of oriap 


LoBSTEB Salad. 

Put a lobster in boiling water, slightly salted, and let boil rapidly toz 
twenty minutes ; when done it will be a bright red color, and should be re- 
moved. When cold, crack the claws and twist off the head ; split the body 
lengthwise, pick out the meat in bits, saving the coral separate. Cut up a 
head of lettuce and cover dish with it. Mix one-half pint of mayonnaise 
and lobster together and place on lettuce. If there is any coral, mash it 
fine and sprinkle it over the whole. Garnish with white rings of hard- 
boiled eggs. Cut five small cucumber pickles lengthwise into ten pieces^ 
and pass through these rings. 

Cbab Salad. 

Boil three dozen hardshell crabs twenty-five minutes; drain and let 
them cool gradually ; remove the upper shell and the tail, break the re- 
maiuder apart and pick out the meat carefully. The large elaws contain a 
dainty morsel, and the creamy fat attached to the upper shell should not be 
overlooked. Line a salad-bowl with the small white leaves of two heads of 
lettuce, add the crab meat, pour over it a mayonnaise garnish with crab 
claws and hard-boiled eggs. 

Conrad's Svitebt Potato Salad. 

Boil three large sweet potatoes. Cut into half inch squares. Cut into 
very small pieces two stalks of celery. Season with salt and pepper, and 
pour over a French dressing made as follows: Three tablespoonfuls of 
salad oil, two of vinegar, one teaspoonful of onion juice, one saltspoonful 
each of salt and pepper. Let salad stand in refrigerator two hours. Gar* 
nbh with pickles, jutted olives and parsley* 

Sabdins Salad. 

For one large box of sardines, take six hard-boiled eggs, drain off the 
oil from the fish, remove backbone, tail and skin, and mix thoroughly with 
the eggs, minced fine ; season with pepper and salt. Serve plain, with vin* 
egar, or mayonnaise dressing. 

CuouMBBB Salad. 

Two fresh cucumbers, one-half teaspoonful of salt, one-quarter tea- 
spoonful of black pepper, four tablespoonfuls of vinegar. Pare and slice 
the cucumbers very thin, soak them in cold water one hour, then drain and 
dry. Put them in your salad bowl, sprinkle them with the salt and pepper- 
and pour over the vinegar. Serve at once. 

Hau Salad. 
], fat and lean tt^ether, chop It antll tt la thrift 
ices are about the size of small peas ; then add to 
celery cut fine ; if oelery is out of season, lettuce 
ah thickly with lettuce-leaves and fill with tlie 
Make a dressing the same as for oold slaw and 

lAQE AKD Celery Salad. 
cabhnge and chop fine, two bunches celery. Mix 
D teaspoonfula of sugar, one teaoiipful of cream, 
-d, one tablespooiifu] of butter and seasoning of 
lilie dressing and mix with cabbage and celeiy. 
led eggs chopped fine< 

Tomato Salad. 
Pare and slice the tomatoes. Set them in a cool place, on Ice if possi* 
ble. One e^ beaten very light, two teaspoonfula of sugar, one small onion 
chopped fine, two tablespoonfnls of vinegar, one tablespoonful of lemon 
juice, one teaspoonful of salt, two tablespoonfuls of sweet oil, pinch of cay- 
' enn* pepper. Mix thoroughly, adding the oil last. Pour over the tomatoea 
and garnish with hard-boiled eggs. 


When it Is possible, all green vegetable^ should be freshly gathered, 
masiied vreU in cold water and cooked in freshly boiled water. ! 

Do not cook your vegetables too long as it is injurious. Let them be 
thoroughly done until tender, and then served at once. When vegetables 
are not entirely fresh soak them for an hour in cold water ; do not add salt 
as it h&rdens the tissues. 

Peas and beans are the most nutritious of all vegetable substances. 
The potato, next to wheat is the most important food derived from the vege- 
table kingdom. In the spring the sprouts should be rubbed off as soon as 
they appear, or they will exhaust the starch and make the potato less mealy 
and nutritious. As the nutritious part of the potato lies near the skin, pare 
it very sparingly if you do it at all. 

Asparagus on Toast. 

Scrape the stalks till they are clean ; throw them into a pan of cold 
water, tie them up in small bundles ; cut off the tough white ends, leaving 
enough to serve as a handle for the green part ; put them into a kettle of 
boiling water, add a teaspoonful of salt after it boils twenty nlinutes. 
When they are tender at the stalk, which will be in about thirty minutes, 
they are done enough, take them up immediately and drain. While the 
asparagus is boiling, toast slices of bread about half an inch thick ; brown 
delicately on both sides; dip it lightly in the liquor the asparagus was 
boiled in, and lay it in the middle of a dish ; melt a tablespoonful of butter^ 
add one of flour. After mixing well, add one pint of the water in which th« 
asparagus was boiled, season with pepper and salt. Pour over theasparagui 
which has been placed upon the toast, heads all one way» 

Stewed Asparagus. 

Cut the asparagus in incli long pieces, leaving out all the tough pare. 
Boil half an hour aud drain. Now pour over it a cupful of cream or milk, 
a tablespoonful of butter, salt and pepper, let it boil up once and servs.. 

AsPABAQUs Trrra Eooa. 

isparagus twenly minutea ; out off the tender topg and 
I- plate, butter, salt, and pepper well. Beat up four eggs 
roth ; add two tablespoonfuls of milk, a tablespoonful 
I Bait to taste. Pour evenly over the asparagus mix- 
lutes, or until the eggs are set. Very good. 


ie asparagus uutil it is tender i ctiop It verjr fine > mix 
wibu lb buo JU1K.H UL live eggs and the whites of three well-beaten eggs, and 
two tablespoonfuls of sweet cream. Fry and serve hot. 

LntA Beans. 

Cover the beans with freehly-boiled soft water, and boil thirty minutes 
or until tender; drain, and add a half oupful of boiling cream, salt and 
pepper, or seasoning and a little butter. A sprig of mist may be boiled 
with tiie beans, and removed before serving. 

Lima Beanb (Dried). 
Soak the beans in luke warm water overnight. Drain off this water 
In the morning, and cover with fresh luke warm water. Two hours before 
dinner-time, drain again, cover them with boiling soft water, and boil thirty 
minutes; driUn again, cover with fresh boiling loft water, add salt and boil 
until tender. When done, drain them, dredge with fiour ; add butter, a 
half-pint of cream, salt and pepper to taste ; or, they may be served with 
butter, salt, and pepper. 

BiTTTBR Beaks. 
Cook the same as lima Beans. 

STitma Beaks. 
Break off tbe end that grew to the vine, drawing off at the same time 
the string cpon the edge ; repeat the same process from the other end ; cut 
them with a sharp knife into pieces half an inch long, and throw in cold 
water for half an hour, and boil them in enough water to eovrr them. 
They usually require one hour's boiling ; but this depends upon their age 
and freshness. Drain, add pepper and salt, a tablespoonful of butter, and 
a half a cup of cream : if you have not tbe cream, add more butter to milk. 



SxsiKa BsAifrS) Sautbi 

String tender beans and cut them into inch lengths ; cool In slightlj 
salted boiling water for one-half hour ; drain them and add one large table* 
spoonful of butter, one teacupful of cream or milk with a little thickening 
of flour, and salt and pepper ; toss and shake five minutes over a hot fire, 
sad serve. 


Pick over a quart of beans and soak tl^em overnight ; in the morning 
wash and drain in another water, put on to boil in cold water with half a 
teaspoon of soda ; boil about thirty minutes or until done, drain, and put 
in an earthen pot, salt, with three tablespoonfuls of molasses. When the 
beans are in the pot, put in the centre half to three-fourths of a pound of 
salt pork with the rind sv^^ored in slices or squares, and uppermost ; season 
with pepper and salt if needed; cover all over with hot water, and bake 
six hours or longer in a moderate oven, adding hot water as needed | they 
cannot be baked too long. Keep covered so that thej will not bum on the 
top, but remove cover an hour or two before serving, to brown the top and 
crisp the pork. 


A peck of greens is 8u£Scient for a family of six, such as dandelions, 
cowslips, burdock, chiccory and other greens. All greens should be care- 
fully examined and thoroughly washed through several waters until they 
are entirely free from sand. The addition of a handful of salt to each pan 
of water used in washing the greens will free them from insects and worms, 
or allow them to stand in salted water for half hour or longer. When 
ready to boil the greens, put them, into a large pot half full of boiling water, 
with a handful of salt, and boil them steadily until the stalks are tender ; 
this will be in from five to twenty minutes, according to the maturity of the 
greens ; but remember that long- continued boiling wastes the tender sub- 
stances of the leaves, for this reason it is best to cut away any tough stalks 
before beginning to cook the greens. As soon as they are tender, drain 
tliem in a colander, chop them a little and return them to the fire long 
enough to season them with salt, pepper and butter; vinegar may be added 
if it is liked ; the greens should be served as soon as they are hot. All kinds 
of greens can be cooked in this nianne*' 

Beet Greeks. 

Young beets — loora and tops — make choice greens; wash carefully, re- 
moving any withered leaves, and boil in salted water for one hour ; drain 

der, Bprlnkle with pspper, place lamps of buttet od top, and 
set in a hot OTeo one minuta hefore servingt 

Baicbd Beets. 
Beets Tetain their sugary delicate flavor to perfection if tliey are batced in- 
stead of boiled. Turn them frequently while hi the oven, using a knife, as tiie 
fork allows the juice to run out. When doue, remove the skin, and serve 
with butter, salt and pepper on the slices. 

Stewhd Bbgts. 
Boil them first, and then scrape and slice them. Put them Into a stew* 
^n with a piece of butter rolled in flour, some boiled onion and paruley 
chopped fine, and a little vinegar, salt and pepper. Set the pan oa the firei 
and let the beets stew for a quarter of an hour. 

Cut the cabbage In two, remove the hard stock, and cut the remainder 
In small pieces, let stand Id cold water one hour, tie in thin netting or piece 
of, muslin, and boil in salted water twenty minutes. Drain, remove, and 
serve in a dish with drawn butter or cream dressing poured over it. If the 
oabbf^e has not been frosted, boil two hours. 

Fbihd Cabbaqb. 
Out the cabbage very fine, aa for slaw ; salt and pepper, stir well, and 
let stand five minutes. Have an iron kettio smoking hot, drop one tnble- 
spoonful of nice lard or fat into it, then the cabbage, stirring briskly until 
quite tender. To one half cup sweet cream add three tablespoonfuls of vin- 
egar, after the cream has been well stirred, and taken from the stove. Pour 
over the cabbage and serve immediately. Wlien properly done it is ex- 
' oellent, and there Is no offensive odor from cooking. — Miat Dora. 

HBiDBLBSitQ Cabbage. 
Take two small, solid heads of hard red cabbage ; divide tliem In halves 
fi-om orowa to stem; lay the split side down, and cut downwards In thin 
slices, making narrow strips or shreds. Put a tablespoonful of clean drip- 
pings, butter or any nice fat into a saucepan ; when hot, put in cabbage, a 
t«aspoon of salt, two or three tablespoonfuls of vinegar, and one onion, in 
whioh thru or four whole cloves have been stuck, buried in the middit ; boil 
' two hours and a half j if fosted, less time; stirring often to keep from burc 


Ing. If it beoomea too dry and is in danger of soorching^ add a very litUe 
water. This ia good. — Mrs. L. IS. Willistoti^ Heidelberg^ Oermany* 


Line the bottom and sides of a small, clean keg with green cabbage 
leaves. Shred your cabbage and put a layer of three inches in the bottom 
of keg, then sprinkle four ounces of good salt over it and pound down well. 
Then another layer of cabbage and salt and so on until keg is full. Put a 
a board on top and on this a heavy weight and stand in a moderately warm 
place to ferment. When the liquor rises over the cover, skim oflf the scum, 
and stand the keg in a cool, dry celhir, and it is ready to use. When yqu 
use it, wash it in warm water and boil it with corned beef or salt pork. — 
Cousin Estlieu 

Cold Slaw. 

For one small head of cabbage, take one egg, one-half cup of vinegaiv 
one cup of milk, piece of butter size of a walnut, mustard, sugar, salt and 
pepper to taste. Pour this dressing over the cabbage as soon as it boils, but 
do not let the cabbage cook ; cover the dish aiid set aside. This makes a 
delicious dressing for tomatoes or lettuce. — Miss Dora. 

Scalloped Cauliflowbr. 

Boil until tender, clip into neat clusters, and pack— *the stems down- 
ward — in a buttered pudding-dish. Beat up a cupful of bread-crumbs to a 
soft paste with two tablespoonfuls of melted butter and six of cream or 
milk ; season with pepper and «ilt, bind with a beaten egg, and with this 
cover the cauliflower. Cover the dish doselyt and bake six minutes in a 
quick oven ; brown in five more, and serve very hot in the dish in which 
they were baked. 

Stewed Carrots. 

Three good sized carrots, one tablespoonful of butter, one cup of miUc, 
one teaspoonful of salt, one tablespoonful of flour, salt and pepper to taste. 
Pare and quarter the carrots. Put them in a saucepan, and cover them with 
boiling water ; add the salt, and let them boil one hour and a half. When 
done, drain, place them on a hot dish, and stand over boiling water to keep 
warm. Now put the butter in a frying-pan, let it melt ; add the floury and 
mix. Do not brown. Now add the milk, salt, and pepper. Stir until H 
boils, and is smooth* Pour over the carrots^ aud eerve 


■ape the Btallcs, selecting those that are vhite aod 
f in ice-cold water until they are wanted for the 
a celery glass ; pass between the oyeterB and the 
that are not attractive on the table may be used for 

Gblbbt ait Jus. 

nt in picoea one inch long such pieces of celery aa 

e table. Fnt them in a saucepan, cover with boil- 

[loonful of salt and boil thirty minutes. Stir one 

MuioapuuuLui ui uubbdi in a frying-pan until a dark brown. Then add to it 

one tablespoonful of flour and rub until smooth. Draio the celery, and add 

a half pint of the liquor to the browned butter. Stir continually until it 

boils. Add salt and pepper to taste, put celery in heated dish, and pour the 

Huoe over it. Serve hot. 

SteWbd Cklbbt. 
- Wash and scrape the celery clean, cut in one inch lengths and throw fn 
cold water for fifteen minutes. Boil thirty minutes in salted Vater, drain in 
a colander, throw ia cold water for a few minutes to whiten the celery. 
Make a cream sauce and add three tablespoonfuls of the water in which the 
celery was boiled ; salt and pepper to taste. Add the celery to this sauce, 
stir notfl H ts thoroughly hot and serve. 

Celerz Root. 
Pare tiie roots, throw them into cold water and soak a half hour. Put 
them, with a UtUa salt in boiling water and boil until tender. When donsr 
dndn* ud eat Into slices. Serve with cream sauce poured over them. 

CoBN Boiled on tbe Cob. 
Oom ■boold be cooked as quickly as possible after picking, as It soon 
loses its sweetness. If neoessary to keep overnight, spread it out singly on 
a cold otllar floor. When ready to oook, remove the husks and every thread 
of silk.' Put in a kettle of boiling water, and boil rapidly, after it begins to 
boll, five minutes. To eat: Score every row of grains with a sharp knife, 
spread lightly with hotter, dust with salt, aod with the teeth press out the 
oentT* of the grain, leaving the hull on the cob. Thus eaten it will oanse no 
IvoiiMe, aa Hm hull Is the only indigestible part. 



One doien ears of oorn grated, three eggs, one pint of milk, three taUe- 
epoonfuls of sugar, one small teaspoonful of salt, a little batter and a little 
flour. If the oorn is quite young a little less milk will be needed. Bake 
about twenty minutes. 

Obbbsh Cobh Fbittsbs. 

Grate the oorn and allow to evexy cupful, one egg, a tablespoonfiiL ot 
milk, and a little salt and butter ; stir all together^ and thioken with a little 
flour. They may be fried in hot lard or cooked on a griddle the same as 
batter cakes. 

CoBN Oysters ob Fbittebs. 

Score and press the corn, and to every pint of pulp allow two eggs, flour 
enough to make a batter, half teaspoonful of salt, one dash of black pepper. 
Beat the eggs separately ; add first the yolks to the corn, and then the whites, 
add the salt, pepper and flour ; mix again. Put two tablespoonfuls of lard 
or butter in a frying-pan ; when hot, drop the mixture by spoonfuls into it, 
when brown on one side, turn and brown the other. Serve very hot for 
breakfast or as a side dish for dinner. 


Take one pint of shelled green lima beans, wash, cover with hot water, 
let stand for five minutes, pour oS water, and place beans in hot water over 
fire ; boll fifteen minutes. Prepare six good-sized ears of com, by cutting 
down carefully, add to beans ; boil half an hour, add pepper, salt and two 
tablespoonfuls of butter. Watch that it does not scorch. Or, to oook with 
meat, boil one pound of salt pork two hours, add beans, cook fifteen minutes, 
then add oorn, omitting butter. 

To Can Cobk. 

Cut oorn from the cob. To five quarts of com add one pint of fine 
salt. Boil one half hour and make air tight in tin cans. BeforlD cooking 
when going to use, rinse once in clear, cold water. — Oausin Esther* 

WijLTBP Dandelions. 

Use the first shoots of the dandelions. They are not fit for food after 
they blonom, as they then become bitter and stringy. Cut off the ^oota, 
piek tbem over oarefully, and wash well in several waters. Take a handful 




 _„„_ - ■"' ^^'^ * sharp knife Into email pieces, and so oon. 

tiiiu* until you liave them all cut. Beat one egg until light, add to it n 
, hiUf cupful of cream, and stir over the Are until it thickens ; then add a piece 

of butter the size of a walnat, two tableapooafula of vinegar, salt and pepper 
' to tute. Now put the dandelions into this, and stir over the fire until the/ 

ate all wilted and tender. Serve hot. 

Stupfbd Eggplant. 
Wa«b an eggplant, out in into halves, and scoop out the flesh, leaving 
a ButBciantlj thick rind to hold It in shape. Chop fine the portion scooped 
out, and mix with it an equal amount of chopped bread, two tablespoonfuls 
of melted butter, a teaspoonful of salt, a quarter teaspoonful of black pep- 
per, and a dash of cajeone, and a little minced ham if you have it. StuS 
ea«h half of the hull with the mixture ; add a small lump of butter to each, 
and bake thirty mioutes or until done. Minced veal or chicken in the place 
tt ham, is equally aa good, and many prefer it. 

Fbied Eogplant. 
Pare the eggplant, and cut in slices an inch thick. Sprinkle each slice with 
■alt and pepper. Beat an egg lightly, and add to it a tnblespoooful of boil- 
, log water, dip each slice first in this, and then in bread-crumbs. Put three 
tablespoonfuls of lard or dripping in a frying-pan ; when hot, brown the slices 
00 one side, then turn and brown the other. As the fat ia consumed, add 
more, traiting each time for it to heat before putting in the eggplant. Drain 
OQ broVD paper, and serve vary hot. Tomato catsup should be served with 

Wash carefully two heads of lettuce, separate the leaves, and tear eaeh 
leaf in two or three pieces. Cut a quarter pound of ham or baoon Into dice, 
and fry until brown ; while hot, add two tablespoonfuls of vinegar. Beat 
. one egg until light, add to it two tablespoonfuls of sour oream, then add it to 
.the bam, stir over the fire one minute until it thickens, and pour, boiling 
hot,over the lettuce; mix carefully with a fork, and serve immediately. 


The skin of the good mushroom peels off easily. Those with yellow or 
white ^Its, and those which grow in low, damp, shady places, or around de- 
cayed stomps of old trees, or any other decayed matter, are to be avoided. 
The good mushrooms have invariably an agreeable smell, while the poison- 
OUB have a rank putrid smell. It ia always safe to use the oaoned mottle 


Bocms, which are courenient and cheap, but tough and indigestible, and we 
caution those who eat them to masticate diligently. 

Stewed Mushrooms. 

Time, twentj^-one mmutes. Button mushrooms, salt to taste, a little 
butter rolled in flour, two tablespoonfuls of cream or the yolk of one egg. 
Choose buttons of uniform size. Wipe them clean and peel off the skin ; 
put them in a stewpau with a little water, and let them stew very gently for 
a quarter of an hour. Add salt to taste, work in a little flour and butter, to 
make the li([uor about as thick as cream, and let it boil for five minutes. 
Wiien you are ready to dish it up, stir in two tablespoonfuls of cream or the 
yolk of an egg ; stir it over the fire for a minute, but do not let it boil, and 
serve. Stewed button mushrooms are very nice, either in fish stews or ra- 
gouts, or served apart to eat with fish. Another way of doing them is to stew 
them in milk and water (after they are rubbed white), add to them a little 
veal gravy, mace, aud salt, and thicken the gravy with cream or the yolks 
of eggs. 

Canned MusHnooMS. 

Canned mushrooms may be served with good efiTect with gsjne and even 
with beefsteak if prepared in this way : Open the can and pour off every 
drop of the liquid found there ; let the mushrooms drain, then put them in a 
granite saucepan with a little cream and butter, pepper and salt ; let them 
simmer gently for ten minutes) and when taken from fire add well beaten yolk 
of an egg, and when the meat is on the platter pour the mushrooms over it. 

Onions Stewed. 

The white silver skins are the best species. To boil them peel off the 
outside, cut off the ends, cover them with boiling water. Let them stand two 
minutes ; then turn off that water, pour on more boiling water, salted a little, 
and boil slowly till tender, whioh will be in thirty or forty minutes, accord- 
ing to their size ; when done, drain them quite dry, add a teacupful cream« 
pepper and salt to taste, a tablospoonful of flour stirred to a cream. An 
excellent way to peel onions so as not to affect the eyes is to take a pan full 
of wa^er, and hold and peel them under vrater. 



Cover the onions with cold water and peel. Slice them orosawlst, 
MTf r with boiling water to whi^ add a little salt. Boil twenty mhiutesi 


drain, a(ld a lar^ (ablespoonful of butter and try for a lialf-tioar, stirring 
frequently. Seasoo and serve. 

i Salsttt OB Otsteb Plant Cakes. 

One bunch ojater plant ; boil and mash ; one pint aour milk, one-half 
laaapoouful of soda, flour to make a batter; add two eggs, beaten, and the 
Mlaifj i drop in spoonfuls iu hot lard and fry. 

Boiled Paesnips with Ckeam Sauce. 
If the parsnips are young, scrape and throw into cold vater;if old, pare 
sod cut ia quarters. Pat them into a saucepan of boiling water and boil un- 
til tender (if young, three-quarters of an hour ; if old, one and a quarter 
' houis). When done, drain them, lay them on a heated dish, heads all 
one way, cover with cream sauce or drawn butter, and serve with corned 
beef or boiled salt fish. 

Grbeh Feas. 

Shell the peas and wash in cold water. Put in boiling water just 
enough to cover them well, and keep them from burning ; boil from twenty 
minutea to half an .hour, when the liquor should be nearly boiled out ; sea- 
son with pepper and salt, and a good allowance of butter or cream ; serve 
very hot. This is a very much better way than cooking in a larger quantity 
of water, and dn^ning o£F the liquor, as that diminishes the sweetness, and 
muoh of the fine flavor of the peas is lost. The salt should never be put in 
the peas before they are tender, unless very young, as it tenda to harden 

; Boiled Potatoes. 

If your potatoes are wilted, soak them a couple of hours in cold water 
before 'cooking, and put on to boil in cold water. If not wilted, put just 
enough boiling water to cover them, place over a moderate fire to boil 
slowly till almost done, then throw in a half cap of cold water which will 
chill the Burfaoe, by this you will make the potato mealy throughout. Cook 
until you can pieroe them easily with a fork. When done drain qff aU tfas 
water, ancover the boiler, sprinkle the potatoes with salt to absorb the 
moisture, and stand on back of stove to dry, shaking them occasionally to 
expose every part of the potato to the air. Bemove the skins quickly and 
iervfl in an unoovered dish. Potatoes an Inor* vboluome baked tluui 


Potato Gboqitettbs. 

Take two cups of cold mashed potato, season wtth a pinoh of salti 
pepper and a tablespoonful of butter. Beat up the whites of two eggs and 
one yolk, and work all together thoroughly with some minced parsley, make 
it into small balls slightly flattened, dip them in the beaten yolk of the egg, 
then roll in cracker crumbs ; fry them a light brown all over, turning them 
gently as may be necessary. When they are donCf lay them on brown 
paper or a hair sieve* to drain all fat oCF. 

Scalloped Potatoes. 

Slice cold boiled potatoes or cut them in dice. Melt two tablespoon* 
fuls of butter in a spider, add two tablespoonfuls of flour and two cupfuU 
of milk, season with salt and pepper. Stir until ii boils. Put a layer of thit 
sauce in the bottom of a baking dish, then a layer of potatoes, then a layei 
of sauce and so on till the dish is full. Sprinkle breadcrumbs over the top, 
and put in the oven twenty minutes or until brown* Serve in the baking 

Tomato Toast. 

Run a quart of stewed ripe tomatoes through a colander, place in a 
porcelain stewpan, season with butter, pepper, and salt and sugar to taste } 
cut slices of bread thin, brown on both sides, butter, and lay on a platter, 
and just as the bell rings for tea add a pint of good sweet cream to the 
Uewed tomatoes, and pour them over toast. 

Raw Tomatoes. 

Do not loosen the skins with scalding water. It impairs the flavor and 
destroys the crispness. Pare with a keen knife, slice and lay in a glass dish. 
Season with pepper, salt, and vinegar, stirring a piece of ice rapidly around 
in tlie dressing before pouring it over the tomatoes, and setting the dish in 
the refrigerator until wanted. There is no salad, excepting perhaps, lettuce 
and cucumbers, that is more improved by the use of ice than tomatoes. 

Curried Tomatoes. 

One quart of stewed tomatoes or. one quart can, one cup of rice, one 
teaspoonful of curry powder, salt to taste. Wash the rice through several 
cold waters. Add the curry powder and salt to the tomatoes; mix well. 
Put a layer of the tomatoes in the bottom of a baking-dish, then a layer of 
ibe incouked rioe, then a layer of tomatoes, and so ou until all is used, iiav- 


ind add one pint of stewed tomatoes, and stir until it bolb; 
ttj and add carefully. Let boil and serre at once. 

Stbaubd Crackers. 
Use the Trenton or old -fashioned water crackers. Put a dozen crackers 
in an agate stewpan with a half teacup of cold water. Cover and set on 
back part of stove till crackers swell double their size and are soft. Make 
ft cream dressing and pour over them when i-ead/ to serve on table. 


Egos ara highly nutritious, pleasing to the palate, and easy of digestionf 
And are said to contain all that which is required for the sustenance of the 
human body* So that they should form part of the daily bill of fare of every 

The fresher eggs are, the more wholesome, though new-laid eggs require 
to be cooked longer than others. Eggs over a week old will do to fry, but 
not to boil. Do not mix eggs in a tin ; always use earthenware. 

To preserve eggs, it is only necessary to close the pores of the shell. 
This may be done by varnishing or by dipping in melted suet, and then 
packing them in salt with the small end down. 

Soft Boiled Eggs. 

The fresher laid the eggs are, the better. Put them in bpiling water ; 
if you only wish the white set, about two minutes' boiling is enough. A new* 
laid egg will take three minutes, *if you wish the yolk set. Another method 
is to place boiling water in a granite kettle, set on back of the range 
where it will keep hot, but not boil ; put into it carefully as many eggs as 
needed, and let stand ten minutes ; all becomes cooked, but not hard. This 
method is preferable as boiling toughens the egg and therefore makes it 
harder to digest. 

Poached ob Dropped Eggs. 

Strictly fresh eggs only are fit to poach. The beauty of a poached egg 
Is for the yolk to be seen blushing through the white, which should be just 
sufficiently hardened to form a veil for the yolk. Have the water well 
salted, and not let it boil hard. Break the eggs separately into a saucer, 
and slip gently into the water; when nicely done, remove with a skimmer, 
and lay each egg upon a small thin square of buttered toast ; then sprinkle 
with salt and pepper. Eggs may be poached round like balls by dropping 
them in a kettle of boiling water. Open gem rings are nice placed in the 
water and an egg dropped into each ring. 


60 SGGS. 

Fried Eggs. 

Break the eggs, one at a time, into a saucer, and then slide them oare- 
fully off into a frying-pan of lard or drippings, dipping over the eggs the hot 
grease in spoonfuls, or turn them over, frying both sides \vithout breakiiig 
them. They require about three minutes' cooking. 

Pickled Eggs. 

After boiling hard and removing shells, place in a jar of beet pickles, 
and the white 'will become red ; cut in two in serving. 

Shirbed Eggs. 

Set into the oven until quite hot a common white dish, large enough to 
hold six eggs, allowing plenty of room for each. Melt in it a small piece of but- 
ter, and breaking the eggs carefully in a saucer, one at a time, slip them into 
the hot dish; season with pepper and salt, and allow them to cook five minutes. 
Adding a tablespoonf ul of cream for every two^ eggs, when the eggs are first 
slipped in, is a great improvement. This is far more delicate than fried 

Egg sub lb Plat. 

Break one egg into each basin, being careful not to break the yolks. 
Sprinkle salt and pepper over the top, and bake in a quick oven until the 
yolks are set. Serve in the dish in which they were baked. 

Egg Toast. 

Beat four eggs, yolks and whites together, thoroughly ; put two table* 
spoonfuls of butter into a saucepan and melt slowly ; then pour in the eggs 
and heat, without boiling, over a slow fire, stirring constantly ; add a little 
salt, and when hot pour on slices of nicely browned toast and serve at once. 


Three eggs beaten separately, juice of half a lemon, three tablespoon fuls 
of pounded sugar, one tablespoonful of cornstarch, and two tablespoonfuls 
of flour. Milk enough to make a batter ; half teaspoonful of baking pow» 
der. Bake fifteen minutes in quick oven and serve hot. 

Deviled Eggs. 

Boil eggs hard ; when cold, remove shells, and divide eggs in halves 
lengthwise, take out the yolks and rub smooth in a bowl, adding to taste 
salt, pepper, mustard, and a little melted butter. Cut a small piece off ot 

EGGS. 91 

each half white, thus formiug a cup. Into these cups place the mixturOfand 
serve. Or the. yolks may be chopped Hue with cold chicken, lamb, veal, 
ham, or any tender, roasted meat; or with any salad, as parsley, onion, 
celery, or with grated cheese, a little olive oil, drawn butter, flavored. Fill 
the cavity in the egg with either of these mixtures, or any similar prepara-* 
tion. Press the halves together, roll twice in beaten egg and bread-crumbs, 
and dip into boiling lard. When the color rises delicately, drain them and 
they are ready for use. 

Plain Omelet. 

Give three eggs twelve vigorous beats with a fork. Put a small piece 
of butter in a very smooth frying-pan over the fire and when melted, turn 
in the eggs and shake over a hot fire. When "set " season, roll, and turn out 
on a hot dish. 

Bread Omelet. 

Three eggs, one-half cup of bread-crumbs, one-half cup of milk, piece ot 
butter size of walnut, pepper and salt. Beat the eggs separately. Add to 
the yolks the milk, salt, pepper, and the bread crumbs. Now stir into this 
carefully the beaten whites and mix very lightly. Use a very smooth frying- 
pan; as soon as hot turn in the mixture gently, and set it over a clear fire, 
being very careful not to burn ; shake occasionally to see that the omelet 
does not stick. Now stand your frying-pan in the oven for a moment to set 
the middle of the omelet. When done, toss it over on a warm platter to 
bring the brown side of the omelet uppermost ; or it may be folded in half 
and then turned out in the centre of the platter. Serve immediately or it 
will fall. 

Ham, Tongue, Chicken or Jelly Omelet. 

Make precisely as above ; but before folding over scatter thickly over 
the surface some minced ham, tongue, or seasoned chicken, slip your broad 
knife under one side of the omelet and double in half, enclosing the meat. 
Serve upon a hot dish. 

Rice Omelet. 

Take a cupful of cold boiled rice, turn over it a cupful of warm milk, 
add a tablespoonful of butter melted, a level teaspoonful of salt, a dash of 
pepper; mix well, then add three well-beaten eggs. Put a tablespoonfuf of 
butter in a hot frying-pan, and when it begins to boil pour in the omelet and 
set the pan in a hot oven. As soon as it is cooked through, fold it double, 
turn it out on a hot dish, and serve at once. Very good. 

Chbesb Oueleit. 
e eggs, and add to them & tablespoonful of milk and a 
-ated cheeBe ; add a little more ctieese before folding; turn 
ii; grate a little cheese over it before serving. 

French Omelet. 
One quart of milk, one pint of bread-crumbs, five eggs, one tablespoon- 
ful of flour, one onion chopped fine, chopped parsley, season with pepper and 
salti have butter melted in a- frying-pan ; when the omelet is brown, double 
it tfver and serve. 

Spanish Omelet. 
Six. eggs, one medium-sized tomato, one smnll onion, one dash of blaok 
pepper, three tablespoonfuls of milk, five mimhrooms, one-qiinrter pound of 
, bacon, one-quarter teaspoonful of salt. Cut the bacon into very small pieces 
and fry it until nicely brovrn ; then add to it the tomato, onion, and mugb- 
room chopped fine ; stir and cook for fifteen minutes. Break the eggs in a 
bowl, and give them twelve vigorous beate with a fork ; salt and pepper. 
Now put a piece of butter the size of a walnut into a smooth frying-pan, turn 
it around so as to grease the bottom and sides. When the butter is melted 
pour in the eggs and shake over a quick fire until they are set. Now quickly 
pour the mixture from the other frying-pan over the omelet, double once* 
and turn it out in the centre of a hot dish, and serve immediately. 

Ham and Eggs. 
Fry the eggs in a little salted lard ; drain off the grease well and lay 
them upon a hot dish, with neat slices of fried ham out in medium sized 
pieces. Trim off the rough edges of the eggs, and garnish the dish with 

Baked Eggs. 
Half fill a baking dish with a filling made the same aa for chicken) 
break six or eight eggs over the top, not to crowd too much ; sprinkle with 
salt and pepper and set in the oven to bake until the eggs are nicely set, 
SflTTfl Ja baking dish. 

BREAD, Biscurrs. Era 

Ths old njiDg, ** bread is the staff of life,** has eoinid reaaon in IL 
There is no one thing on which the health and comfort of a family so mnch de- 
pends, as the qnalitj of its homemade loaTes, and as there is no one article of 
food that enters so largely into oor daily f&re as bread, so no degree of skill 
in preparing other articles can compensate for lack of knowledge in the art 
of making good, palatable and nutritious bread. A little earnest attention 
to the subject will enable any one to comprehend the theoiy, and then 
•rdinaiy care in practice will make one familiar with the process. 

Potato Ybast. 

Pare four good-sized potatoes, and let them He in cold water for a half 
hour. Put one quart of boiling water in a saucepan. Now grate the 
potatoes quickly and stir them into the boiling water ; stir OTer the fire for 
five minutes, then take from the fire, add a Iialf cupful of sugar and two 
tablespoonfuls of salt, turn into a stone jar or bowl, and let stand until luke- 
warm ; then add one cupful of good yeast, cover and ferment three or four 
hours ; stir it down every time it comes to the top of the Tessel ; then put it 
into a jar or large bottle, or something you can cover tightly, and stand it in 
a place where it will keep very cold, but not fineeze. It will keep two weeks. 
Set one pint of this aside to start with next time, as what will be left in 
bottom of vessel will be more or less ^ dead,** and not so good to start the 
fresh yeast. Thb is the simplest and best yeast that can be made. 

Hop Yeast. 

Put a half cupful of dried hops into one quart of water, and boil fifteen 
minutes. Put one pint of flour into a bowl, strain over it the boiling hop 
water, add the mashed potato^ and beat until smooth; then add a half 
cupful of sugar, two tablespoonfuls of ginger and two heaping tablespoon- 
fcls of salt, and finish the same as potato yeasL 

Whsat Bbbad. 

Take a good-sized bread pan, sift into it your flour. If winter, and the 
four is cold, let it stand a litUe while near the stove, then make a hole in the 


etting, either warm water, or warm milk and 

g it well and beating thoroughly. Take care 

lively," for, without this, failure is certain. 

blanket or towel and in winter set in a warm 

setting the sponge." In tlie morning add tlie 

e a dongh. Fii-st work the dough in the pan, 

iciness; then tlijckly llonr the board, Hour the 

hands, take out the dough and knead rapidly and continuously by drawing 

the dough farthest from you over to the centre and preiising it down with 

a ball of the hand. Repeat this several times, then turn the dough around 

d knead the other side, and so on, until every part is tliorouglily and 

enly kneaded. This will take about twenty minutes. After this, you set 

away to rise, giving it time to tn\iff expand, but exercising care that tiie 

dough does not fall, as it is then sour, and nothing can be done to restore 

its original sweetness. Next cornea the molding. After this dough is very 

light, divide it carefully into loaves; knead lightly on the board until 

. formed ; place each one in its own pan, and stand back in a warm place 

until double its bulk. 

Milk Bread. 
Made the same as wheat bread, except you use scalded milk instead of 
water to mix it with. 

Steamed Bostok Brown Bread. 
Two cupfuU of rye flour, two cupfuls of corn meal, a teacupful of 
. molasses or sugar, a teaspoonful of salt. Stir all together thorovgldy, and 
wet up with about a pint and a half of sour milk ; then add a level teaspoon- 
. ful of soda dissolved in a tablespoonful of water. The same can be made of 
sweet milk, by substituting baking powder for soda. The batter to be 
- stirred as thick as can be with a spoon, and turned into a well-greased brown 
bread mould, put the lid on and steam five hours, take olf the lid, and bake 
in the oven a half boar. 

Boston Bbown Bread. 
' Two cups of rye fiour, one quart of corn meal, one teacupful of gmltam 
flour, all fresh; half a teacupful of molasses or brown sug^r, a teaspoonful 
of salt, and two-thirds of a teacupful of homemade yeast. Mix into as stiff a  
dough as can be stirred with a spoon, using warm water for wetting. Let it rise 
several hours, or overnight ; in the morning, or when light, add a teaspoon- 
fol 'of soda dissolved in a spoonful of warm water ; beat it well and turn -'t 


into well-greased deep, bread pans, and let it rise again. Bake la a moderate 
oven from three to four hours. 

Graham Bread. No. 1. 

Take a little over a quart of warm water, one-half cup of brown sugar or 
molasses, one-half cup of hop yeast, and one and one-half teaspoonfuls of salt | 
thicken tlie water with graham flour to a thin batter ; add sugar, Si\lt and 
yeast,' and stir in more flour until quite stiff. In the morning add a small 
toaspoonful of soda, and flour enough to nnike the batter stiff as can be 
stirred with a spoon ; put it into pans and let rise again ; then bake in even 
oven, not too hot at first ; keep warm while rising; smooth over the loaves 
with a spoon or knife dipped in water. 

Graham Brbad. No. 2. 

Make a sponge as for milk or water bread. In the morniiig add two 
tablespoonfuls of molasses and suilicient graham flour to make a soft dough. 
Work well with the hands, mould into loaves, put into well greased pans* 
let it rise again, and bake in a moderate oven one hour. Graham bread ' 
must be watched more carefully than white bread, as it sours quickly. 

Corn Bread. 

One cup of corn meal, one cup of flour, two teaspoonfuls of baking 
powder, one even teaspoonful of salt, two tablespoonfuls of sugar. Stir 
these together ; add one or two eggs, one cup of milk, three tablespoonfuls 
of melted lard, or butter size of walnut. Bake in hot oven. 

Southern Rice Bread. 

Two-thirds of a pint of boiled rice, three eggs, one tablespoonful of but* 
ter and lard mixed, two tcacupfuls of white Indian meal, one teaspoonful ot 
baking powder, enough milk to make a thin batter. Bake in earthen pans 
or muffin pans; if in the latter the batter must not be quite so thin. 

Parker House Rolls, or " Pocketbooks.'* 

One teacupful of yeast or one cake of compressed yeast, a little salty 
one tablespoonful of sugar, piece of lard size of an eggy one pint of milk, 
flour suflicient to mix; put the milk on the stove to scald with the lard in 
it. Prepare the flour with salt, sugar, and yeast ; then add the milk, not 
too hot, knead thoroughly, and when mixed set to rise ; when light knead 
again slightly. Then roll out, spread with melted butter, cut with large 
biscuit cutter, and lap together; let them rise again very light, and baksiii 
a ^uicx oven about fifteen minutes. 

Tba. Bisonrr. Ko. 1. 
[nt of milk, tiro outiceB of butter or lard, one-halt oop of yeast or 
pressed cake* one teaapoonful of salt, one teaspoonfol of sugar, 
quarts of good fiour. Scald the milk and stand away until ]uke> 

, J add the salt, sugar, and butter or lard, stir until the butter ia 

dissolved, then add the floui and beat vigorously for five minutes ; add the - 
yeast; mix well, cover with a towel, and stand in a warm place for four 
Iionrs, or until very light; then knead, adding. sufBcient flour to prevent 
■ticking. It must not he as stiff as bread. Knead continuously for teq 
minutes, put back in the pan, cover again, and stand in a warm place two 
hours, or until double its bulk. Now turn it out on the bread-board, pinch 
off a small piece of the dough about the size of a walnut, knead it lightly 
with the Angers into a little ball, place in a greased pan, and so continue 
until you have them all made. Place them far enough apart (two inches) 
to have a brown crust all around. When you have them all molded, cover 
again and let stand a half hour, then bake in a quick oven for fifteen minutes. 

TeI BtscoiT. No. 2. 

One quart of flour, two heaping tablespooufuls of lard, two cups of 
sweet milk, two teaspoonfuls of baking powder and one saltspoonful of salt. 
Sift flour and powder first together, then add salt, next rnb lard quickly in, 
uid pour in the milk ; knead well and out out in small biscuits. Bake iu 
(uick oven. 

, . Johnnie Cake. 

Sift one quart of Indian meal into a pan ; make a hole in the middle 
aod pour in a pint of warm water, adding one teaspoonful of salt ; with a 
spoon mix the meal and water gradually into a soft dough; stir it very 
briskly for a quarter of an hour or more, till it becomes light and spongy; 
then spread the dough smooth and evenly on a straight, flat board (a piece ' 
of the head of a fiour-barrel will serve for this purpose); place the board 
nearly upright before an open fire, and put an iron against the back to sup- 

' port it ; bake it well ; when done, cut it in squares ; send it hot to tablet 

' spKt and buttered. — Old Plantation Stj/le. 

Dixie Biscurr. 
Three pints of flour, two eggs, two tablespoonfuls of lard, one small 
cupful of yeast, one cupful of milk ; mix at eleven o'clock, roll out at four 
o'clock, and out with two sizes of cutters, put the small ones on top i kt riit 
ontil luppw. I»kt twiDty minntei. 


Beaten Bisoutp. 

Two quarts of sifted flour, a teaspoonful of salt, a tablespoo&fol ot 
•weet lard, one egg ; make up with half a pint of milk, or, if milk is not to 
be had, plain water will answer ; beat regularly, but not hard, until tb« 
dough blisters and pops ; pull ofif some of the dough ; roll it into a ball with 
the hand; flatten, stick with a fork, and bake in a quick oven. It in 
not beating hard that makes the biscuit nice, but the regularity of tbo 

Maryland Biscuits. 

Five pints of flour, good half pound of lard, one pint of water, two ^6»» 
spoonfuls of salt and one of baking powder. Mix salt, flour and lard 
together, add water and work dough good, then beat it one thousand times; 
make out into small biscuits, stick with a fork and bake in a hot oven twenty 

Soda Biscuit. ' 

One quart of sifted flour, one teaspoonful of salt, half pint of milk, 0D« 
large spoonful of lard, two heaping teaspoonfuls of baking powder. Put 
baking powder and salt in the flour and sift it over again; then rub into 
(his the lard, (see that the oven is very hot, grease the pans and get the 
isutter and rolling pin) then put in the milk ; knead up quickly. Roll out 
one inch thick ; bake twenty minutes ; handle as little as possible* 

Southern Corn Meal Pone ob Corn Dodgers. 

Mix with cold water or milk into a soft dough one quart of southern 
corn meal, one teacup of flour sifted, a teaspoonful of salt, a tablespoouful oi 
butter or lard melted. Mold into oviil cakes with the hands and bake in a 
very hot oven, in well-greased pans. To be eaten hot. The crust should 
be brown. 

Corn Meal Muffins, or Ponbl 

Two heaping cupfuls of meal, two and a half cupfuls of sweet milk, 
three tablespoonfuls of melted lard or butter, two tablespoonfuls of white 
sugar, one cupful of flour, three eggs, three heaping teaspoonfuls of baking 
powder, one teaspoonful of salt. Beat eggs thoroughly, sift baking powder 
in meal and flour, then stir this into lard' and eggs; beat well and bak^ 


Graham Gems. 
milk or buttermilk, one tablespoonful of melted 
lit, a tetioupful of wheat flour, and graham flour to 
} you can stir with a 8|>oon. Have the gem-paua 
sry quick oven. 

Corn Gbms. 
ow corn meal, one cupful of wheat flour, one table- 
epoonful o£ butter, three eggs, one cupful of cold milk, two teaspoonfuls of 
baking powder, one cupful of boiling milk. Put the meal into a bowl, pnt 
the butter into the centre and pour over it the boiling milk ; stir, then add 
the cold milk, the eggs beaten separately, salt and flour. Beat well, add 
the baking powder and mix thoroughly. Pour into greased gem-pans, and 
bake in a hot oven thirty minutes. 

Plain Gems. 
To each cupful of graham flour allow one tettspoonful of baking powder 
and a little salt. Mix with enough milk to make a very stiff batter. Bake 
in a quick oven. 

Sally Ldnn. 
One pint of milk, three e^s, one teaspoonful of sugar, one gill of good 
yeast or a quarter of a compressed cake, one and one-lialf pints of sifted 
flour, one teaspoonful of salt, one ounce of butter. Scald the milk, add to 
it the butter, and stand on one side until lukewaVm ; then add the yeast, 
salt, sugar, and flour; beat continuously for Ave minutes, cover, and stnnd in 
a warm place for two hours, or until very light. Then beat the eggs sepa* 
lately until very light; add first the yolks and then the whites; stir them in 
carefully ; stand again in a warm place for fifteen minutes, then turn into a 
greased Turk's head, and hake in a moderately quick oven for forty minutes. 

,  , Quick Sally Lunn. 

One cupful of sugar, half cupful of butter; stir well together, and then 
add one or two e^s ; put in one good pint of sweet milk, and with sufficient 
flour to make a batter about as stiff as cake ; put in three teaspoonfuls of 
baking powder; bake and eat hot with butter, for tea or breakfast. 

One pint of milk, one pint of floiir, three eggs, beaten separately. Bafr* 
ik gem'pang. 




Two teaoupfuls of raised dough, one -half teacupful of sugar, quarter ot 
a cupful of butter, two well-beaten eggs, flour enough to make a stifT dough; 
set to rise, and when light, mould into high biscuit, let rise again twice iba 
size ; and place in oven* 

Cinnamon Rolls. 

Take rusk dough, roll to about one quarter of an inch thick, spread 
with butter, then sprinkle with sugar and cinnamon ; roll up, and out ar 
you would a jelly cake; put in pans like biscuit, not to touch; set to'^risc 
When light, put in a little lump of butter, and sugar and cinnamon on each* 
one, and bake* 

Vienna Rolls. 


Sift together one quart of flour, one-half teaspoonful of salt, and two 
teaspoonfuls of baking powder. Rub in a heaping tablespoonful of cold 
lard, add one pint of milk, and mix in a bowl to a smooth dough easily 
handled without sticking to hands. Turn out dough and give it a quick 
knead or two to equalize it, then press it out with the hand without rolling 
pin to tlie thickness of one-half inch. Cut out with a large round cutter, 
fold one-half over the other by doubling and lay them on greased baking 
sheet, without touching. Bake in a hot oven 'fifteen minutes. . Before put- 
ting in the stove they may be washed over with a little milk to glaze them^ 
-^--Mrs. H. A. Clark. 

Bebby Tea Cakes. 

One pint of floar, three tablespoonfuls of butter, two tablespoonfuls ol 
sugar, one egg, one cupful of sweet milk, one teaspoonful of cream tartar, 
half teaspoonful of soda ; stir in a cupful of fruit. To be eaten with butter. 


Tea Waffles ob Raised Waffles. 

Take one quart of warm milk after dinner; put in two eggs beaten, a 
small piece of butter, and a small cupful of yeast or half a compressed cake. 
Mix with flour a little thicker than wheat pancakes. Set by warm stove 
and they will be light for tea. Have the waffle iron gradually and thoroughly 
heated. Dip a small paint brush or a feather in molted suet and grease the 
iron well in every part. Pour the batter in a pitcher so you can fill the 
iron quickly. Bake two minutes or until a nice brown, tiien remove thm 
carefully, place on a hot dish and serve very hot. 


Quick Waffles. 
pints of sweet milk, otie cup of butter (melted), sifted flour to main  
«r ; add the well-beaten yolks of six eggs, then the beaten whites, 
Ij (just before bakiug) four teaspoonfuls of baking powder, beat 

iiig very hard and fast for a few minutes. These are very good with four o« 

ftTfl eggs, but much better with more. 

Flannel Cakes. 
One pint; and a quarter of milk, one tableapoonful of butter, two e^s^ 
three Oupfuls «f flour, one-half cupful of yeast or half a compressed cake,- 
one teaspoonful of salt. Scald the milk, add to it the butter, and let stand 
until lukewarm ; then add the yeast, or the cake dissolved, in one-quai'tet 
cupful of warm water, and salt and flour, and beat well. Cover and stand 
in a warm place until morning. In the morning beat the eggs separately t 
add first the yolks and tlien the whites ; beat well, let stand fifteen minutes, 
and bake on a hotgriddle, in greased muflin rings on the griddle on top of 
the stove, or in the oven. This mixture may also be baked in gom-pans, 
and is then Wheat Qem», or iti mufliu rings using a gill less of milk and is 
then Plain JftiJ^ni. 

QniCE Flaknel Cakes. 
One quart of flour, one-fourth a cup of butter, one teaspoonfal of salt, 
two teaspoonfuls of baking powder, three eggs, one and one-half pints of milk. 
Rub the butter and flour together until smooth, then add the salt, beat the 
yolks of the eggs, add them to the milk; add this to the flour, and beat 
' vigorously until smooth ; add the whites of the eggs and the baking powder, 
and bake quickly on a hot griddle. 

Buckwheat Cakes. 
Put one quart of cold water Into a stone jar with a small neck, so yoa 
«aa pour It out easily, add to it oue teaspoonful of salt and three end tliree- 
quarter cups of buckwheat flour; beat well until perfectly smooth ; then 
add a half cupful of yeast or half a compressed cake, and mix well ; cover the 
top of the jar and let stand in a warm place until morning. In the morn- 
ing, dissolve a half teaspoonful of salemtus or soda in two tablespoonfuls of 
• boiling water, add this to the batter, bent thoroughly, and bake on a liot 
griddle. A pint of this batter will do to start the next lot. Add two table, 
spoonfuls of molasses, that the cakes may brown nicely. Some people con* 
sidtnr that half buckwheat flour, one-quarter graham flour, and one-quarter 
ladiaa meal make the best and most healthy griddle cakes. 


SoxTB Milk Gbiddle Cakes. 

Make a batter of a quart of sour milk, — or buttermilk is better — and ai 
i&uch sifted flour as is needed to thicken so that it will run from the pitcher, 
add ttfo well-beaten eggs, a teaspoonful of salt, a tablespoonful of melted 
butter, itnd a level teaspoonful of soda dissolved in a little milk or cold 
water, added last ; then bake on a hot griddle, well greased, brown on both 


Two cupfuls of flour, two cupfuls of sweet milk, two eggs, one tea 
spoonful of butter, one teaspoonful of salt. Bake in cups in a quick oven 
fifteen minutes* Serve hot with a sweet sauce. 

PoMPTON Puffs. 

Three cups of flour, oue tablespoonful of butter, one-half teaspoonful of. 
salt, two cupfuls of milk, four eggs, whites and yolks beaten separately, one 
heaping teaspoonful of Cleveland's baking powder. Sift flour, baking pow« 
der, and salt together twice, chop in the butter. Stir the beaten yolks into 
the milk and add the flour, then the frothed whites. Whip high and light 
and bake in a quick oven. 

Gbiddle Cakes. 

One quart of buttermilk, one teaspoonful of salt, one level tablespoon* 
ful of soda, one cupful of Indian meal, five cupfuls of wheat flour. Cakes 
made in this way may be tender, light and excellent. The buttermilk 
makes them light and puffy. Beat well. 

Buckwheat, graham, and entire wheat flour made in the same way. 
Five cups of cither to one cup of Indian meal. 

Sauce for Pancakes. 

One cupful of boiling water, one cupful of sugar, one tablespoonful of 
butter, one- half teaspoonful of cinnamon or nutmeg, juice and grated 
rind of a lemon. Stir sugar and butter into the boiling water, and add 
the lemon and the spice after taking it from the fire. 


Make fritters quickly and beat thoroughly. A good rule for them is 
iiwo eggs, one cup of milk, one teaspoonful of salt, and two cupfuls of flour; 
have the lard in which to cook them nice and sweet and hot, if the tempera- 
ture is right the batter will quickly rise in a light ball with a splutter, and 


■oon'brown; take ap carefullj th^ moment they are done, with a wire spoon | 
drain in a hot colander, and sift powdered sugar over them ; serve hot. 
Batters for fritters should be made an hour before using, as the grains of 
Sour swell by standing after being moistened, and thus become lighter. Add 
the whites of eggs just before frying. It is better not to use sugar in bat- 
ter, as it jtends to make il heavy. Sprinkle over them in the dish when just 
ready to serve. Pork fritters are made by dipping thin bits of breakfast- 
bacon or fiat pork in the batter : fruit fritters by chopping any kind of fresh 
or canoed fruit fine and mixing it with batter, or by di^iping quarters ox 
halves in batter. 

Another nice fritter batter is made by putting in a basin about two 
ounces of flour, a little salt, two teaspooufuls of melted butter, nnd the 
yolk of an egg, moistened by degrees witit water, stirring all the while with 
a spoon, till forming a smooth consistency, to the thickness of cream, then 
beat the white of the egg till firm, mixing it witli the batter, it is then 
ready to fry. Use any fruitin this hatter. 

A nice fritter sauce is made by boiling a teacupful and a half of water 
and one cupful of sugar for twenty minutes. Remove from the fire and add 
a teaspoonful each of extract of mace, cloves, and ginger. 

German Feittebs. 
Take slices of stale bread or cake cut in rounds, fry them in hot lard 
. to a light brown. Dip each slice when fried in boiling milk, to remove the 
grease ; drain quickly, dust with powdered sugar, or spread with preserves 
or jeliy. Serve on a hot plate. 

Corn Fbittbrs. 
One can of corn, pinch o£ salt, yolks of three egga, three ^blespoonfnls 
it cream, two tablespoonfuls of flour and whites of three eggs, beaten light. 

Meat Fhitters. 
Any cold meat or chicken, makes excellent fritters. Chop the meat, 
season with salt and pepper, and pour the juice of a fresh lemon over it. 
Prepare the meat about an hour before making the fritters. Stir the meat 
into any good fritter hatter; then drop a large spoonful into boiling hot fat, 
«id fry to a light brown. Serve very hot. 

Oyster Fkitters. 
Drain one pint of oysters tlioroughly, chop flne, season with pepper and 
talt. Stir the'chopped oysters in a batter made of eggs, milk and floor* and 

BREAD. Biscuits, ETC. lOS 

fry in hot butter or lard; or fry them whole, enveloped in batter, one in each 
fritter. In this case the batter should be thicker than if they were chopped 

Cream Shortcakej. 

Rub into one quart of fine white sifted flour three tablespoonfuls of cold 
butter, a teaspoonful of salt, and a tablespoonful of white sugar. Add a 
beaten egg to a cup of sour cream, turn it into the other ingredients, dissolve 
a teaspoonful of soda, mix all together, handling as little as possible; roll 
lightly into two round sheets, place on pie-tins, and bake from twenty to 
twenty-five minutes in a quick oven. This crust is delicious for fruit shdrfr 


To make a ligbt criiip, and flaky crust, the best of flour should be used) 
tbe butter and lard sbould be fiesh, sweet and bard ; the water cold ; and 
all bandied as little as possible. A great improvement in making pie crust 
ift tbe addition o£ about a heaping teaspoonful of baking powder to a quart 
of flour. Pie crust can be kept a week, so tliat it is a good plan to make 
two or three extra crusts on baking day, pricking well, to be used for cream 
custard, or lemou pies as wanted. 

Plais Pib Crdst. 
Two and a half cupfuls of sifted flour, one cupful of shortening, half 
butter and half lard, cold ; a pinch of salt, a heaping teaspoonful of baking 
powder, sifted through tbe flour. Hub thoroughly the shortening hito thv 
flour. Mix together with half a teacupful of cold water, or enough to form 
a rather stiff dough; mix as little as possible, just enough to get it into 
shape to roll out; it must be handled very lightly. This rule is for two 
pies. Great care must' be taken in addhig the water. Wet only the di'y 
flour, never stirring twice in the same place, and taking care not to add more 
than is needed to moisten. When you have a liUle pie crust left, do not 
throw it away ; roll it thin, cut it in small squares and bake. Just before 
tea, put a spooiiful of raspberry jelly on each square. 

Suet Paste. 
One cupful of beef suet, freed of skin, and chopped very fine, added to 
two cupfuls of flour, sifted with one teaspoonful of baking powder, Add 
one cupful of ice water and mix into smooth firm dough. This paste is nice 
for apple dumplings and meat pies. All the ingredients should be very cold 
when mixing, and the suet dredged with flour after it is chopped, to preveut 
the particles from adhering to each other. 

Sliced Apple Pie. 
Line pie pan with crust, sprinkle with sugar, fill with tart apples sliced 
rery thin, sprinkle sugar and a very little cinnamon over them, and add a 


lew small bits of butter, cover with the top crust, and bake half to three 
quarters of an hour; allow four or five tablespoonfuls of sugar to one pie. 
Or, line pans with crust, fill with sliced apples, put on top crust and bake ; 
take off top crust, put in sugar, bits of butter and seasoning, replace crust 
and serve warm. It is delicious with sweetened cream. — R. B. P. 

Apple Custakd Pie, No. !• 

Lay a crust in your plates ; slice then enough apples to half fill youi 
plates ; pour over them a custard made of two eggs and one quart of milk, 
sweetened and seasoned to your taste. Bake until set in the middle. 

Apple Custard Pie. No. 2. 

Peel sour apples and stew until soft, then rub through a colander; beat 
one egg for each pie to be baked, and put in at the rate of one teaspoonful 
of batter and one cupful of sugar for three pies ; season with nutmeg. 

APBidOT, Apple or Peach Meringue Pie, 

Use stewed apples, peaches or apricots, and sweeten to taste. Mash 
smooth and season with nutmeg and a little butter. Fill the crusts and 
bake, without top crusts. Take the whites of three eggs and whip to a 
stiff froth, and sweeten with three tablespoonfuls of powdered sugar. Fla< 
vor with vanilla. Beat until it will stand alone, then spread on the pie one« 
half to one inch thick, and set back into the oven until the meringue is '^set.*' 
Eat cold. Dried fruit can be substituted. 

Chocolate Pie. 

Put some grated chocolate into a basin and place this in another basia 
of hot water ; let it melt (do not add any water to it); beat one egg light, 
and add a little sugar to it ; when melted add to egg, spread this on the top 
of a custard pie. Lovers of chocolate will like this. 

Cherry Pie. 

The common red cherries make the best pies. Stone half the cherries. 
Line deep pie dishes with good plain paste, fill them nearly full of the cher* 
r}es, sprinkle over four large tablespoonfuls of sugar, and dredge this lightly 
with Hour ; cover with the upper crust, rolled out as thin as possible, trim 
the edges neatly with a sharp knife. Make a vent in the centre ; moisten 
the edges with water and press them tightly together so that the juices of 
the fruit may not run out while baking. Serve the same daF as they ari 
bakedft or the under crust will be heavy. 


Blackberry, raspberry, huckleberry, plum and strawberry pica are madi 
the sftine, using two large tablespoonfula of sugar instead of four. 

Chocolate Costard Pib. 
One-quarter cake of Baker's chocolate, giated ; one pint of boiling 
water, six eggs, one quart of milk, one-half cupful of white sugar, two tea< 
spoonfuls of Tanilla. Dissolve the chocolate in a very little milk, stir into 
the boiling water, and boil three minutes. When nearly cold, beat up with 
this the yolks of all the eggs and the whites of three. Stir this mixture 
into the milk, season and pour into shells of good paste. When the custard 
ia "aet " — but not more than half done — spread over it the whites whipped 
to a froth, with two tablespoon^uls of sugar. You may bake these custards 
without paste, in a pudding-dish or cups set in boiling water. 

CocoAsuT Custard. 
Beat two e^s and one-half cup of sugar together until light. Add one 
pint of milk, one-half of a nutmeg, grated, and one cup of grated cocoanut. 
Line two pie dishes with plain paste, pour in tlie custard, and bake in a 
. quick oven for thirty minutes. — 21. B. P, 

Cbahbebrt Pib, 
Take a heaping cupful of ripe cranberries, and with a sharp knife split 
each one ; put them in a vegetable dish ; add one cupful of white sugar, 
half a cupful of water, a tableepoonful of sifted flour ; stir it all togetlier, 
and put into your crust. Cover with crust, and hake slowly in a moderate 
oven. You will find this the beat way of making a cranberry pie. 

Cranberry Tart Fie. 
After having washed and picked over the berries, stew them well In 
enough water to cover them { when they burst open, and become soft, 
sweeten with plenty of sugar and mash them smooth (some prefer them not 
mashed) ; Hue your pie plates with thin pufif paste, fill them, and lay strips 
of paste across the top. Bake In a moderate oven. Or, you may rub tbam 
through a colander to free them from the skins. 

Cream Pib. 

Put one pint of milk in a double boiler ; moisten a heaping tablespoon' 

ful of cornstaroh with a little oold milk and add to the boiling milk. Stir 

constantly until it thickens ; then add one-half cupful of sugar and a lump 

of butter the size of a walnut. Beat the whites of four eggs to a stiff &otb 


and add just before taking from tbe stove. Flavor the custard with the 
juice and rind of a fresh lemon, or a teaspoonful of vanilla. Line three pie 
dishes with plain paste ; bake in a quick oven fifteen to twenty minutes. 
When done* fill with the custard and bake until a nice brown. Serve vorj 


Cheese Cake Pies. 

Tliree cupfuls of cottage cheese, four tablespoonfuls of cream, one cup- 
ful of sugar, six eggs, juice and rind of two lemons or two teaspoonfuls of 
vanilla, two teaspoonfuls of melted butter. Press the cheese through a col- 
ander, beat the eggs until light, add them with all the other ingredients to 
the cheese ; beat until smooth. Line a deep pie dish with plain paste, fill 
with this mixture, and bake in a quick oven for thirty minutes. 

Ripe Currant Pie. 

Stem your currants and wash them; line your pie plates with paste ; 
fill them with the fruit and add sugar in the proportion of half a pound to 
one of currants,* and sprinkle fiour over the top, cover with top crust, leave 
an opening in the centre and bake. . 

Lemon Custard. 

One cupful of sugar, tliree eggs, one cupful of milk, one tablespoonful 
of flour, two tablespoonfuls of powdered sugar, juice and rind of one lemon. 
Beat the cupful of sugcir and yolks of eggs together, add the juice and rind 
of the lemon. Put the flour into a cup and add the milk very gradually, 
stirring all the while, then pour it through a sieve into the eggs and sugar. 
Line a deep pie plate with puff paste, pour in the mixture and bake in a 
quick oven thirty minutes. Add gradually three tablespoonfuls of powdered 
sugar to the whites of the eggs, beating all the while ; when it is all, in, beat 
until stiff and glossy, then place over the top of the pie by spoonfuls, and 
pat back in the oven to brown. 

Lemon Pib. 

One large lemon, or two small ones, grated, two cupfuls of cold water, 
one cupful of new milk, two tablespoonfuls of cornstarch, one egg, one 
tablespoonful of butter, and one cupful of sugar. Add sugar and butter ta 
the grated lemon. Mix cornstarch with the egg, and add all the ingredients 
to tiie milk and water. Boil in a farina kettle. 


iASikt ASb tat 

Pumpkin fob Pibs* 

Gut up in several pieces, do Dot pare it ; place them on baking-tins and 
set them in the oven ; bake slowly until soft, then take them out, scrape all 
the pumpkin from the shell, rub it through a colander. It will be fine and 
light and free from lumps. Or it may be steamed and strained through a 
sieve. Squash may be prepared in the same manner. 

Pumpkin Pies. 

One quart of rich milk, (a little cream is a great improvement), three 
oupfuls of prepared pumpkin, two cupfuls of sugar, a little piece of butter, 
four eggs, a scant tablespoonful of ginger, same of cinnamon. Beat the 
yolks thoroughly before added, and stir in the well-beaten whites just before 
putting the pie in the oven. Have a rich crust, and bake in a quick oven. 
This recipe is a sufiScient quantity for three pies. 


/ Beat the yolks of three eggs to a cream. Stir thoroughly a tablespoon- 
ful of sifted flour into three tablespoonfuls of sugar ; add it to the beaten 
yolks, use a pinch of salt, a teaspoonful of vanilla, and a little grated nut- 
meg ; next the well-beaten white's of the eggs ; and histly, a pint of scalded 
milk (not boiled) which has been cooled ; mix this in by degrees, and turn 
all into a deep pie pan, lined with puff paste, and bake from twenty-five to 
thirty minutes. 

Cream Pbaoh Pie. 

Pare ripe peaches and remove the stones ; have your pie dishes ready 
lined with a good paste, fill with the peaches ; strew these with sugar ; lay 
the upper crust on lightly, slightly buttering the lower at the point of con- 
tact. When the pie is done, lift the cover and pour in a cream made thus : 
one small cupful of rich milk, heated, whites of two eggs, whipped and 
stirred into the milk, one tablespoonful of sugar, one-half teaspoonful of 
cornstarch wet up in milk; boil three minutes. The cream must be cold 
when it goes into the hot pie* Replace tlie crust, and set by to cool. Eat 

Dried Peach Florendinbs. 


8tew peaches in as little water as possible ; put them through the col- 
ander and thin with cream or good milk. Sweeten to taste and flavor with 
nutmeg or lemon. For every pie, beat up one egg very light and add just 
before turning into the crust. For each pie, beat to a froth the white of an 

^g , add a tablespoonful of sugar, and a little lemon, and spread ovar flor'* 
endine. Retarn to the oven and brown. — iZ. B. P, 

Pie Plant or Rhubabb Pie. 

Mix half teacupful of white sugar aud one heaping teaspoonful of ^oux 
together, sprinkle over the bottom crust, then cut the pie plant up fine and 
add ; sprinkle over this another half teacupful of sugar and heaping tea* 
spoonful of flour ; bake three-quartei-s of an hour in a slow oven. Or, stew 
the pie plant, sweeten, add grated rind and juice of a lemon and yolks of 
two eggs, and bake and frost like lemon pie. 

SwBBT Potato Pie. 

One pound of steamed sweet potatoes finely mashed, two cupfuls of 
sugar, one cupful of cream, three well-beaten eggs, flavor with lemon or nut* 
meg and bake in pastry shelL Fine. In lieu of cream nse milk and a little 


Thicken one quart of boiling milk with about one-third of a cupful of 
ground rice ; add one teaspoonful of salt, five beaten ^gs, sugar to taste 
aud flavor with nutmeg. 

Marlbobo Pus. 

Press one cupful of stewed apples through a sieve and add one table* 
spoonful of butter while the apples are hot ; let stand until cooL When 
cold add the well-beaten yolks of three eggs, the juice and rind of one 
lemon, one cupful of sugar, and one cujiful of cream or milk. Bake thirty 
minutes in quick ove*^ in two deep pie dishes lined with plain paste. Beat 
the whites of eggs t*; n stiff froth, add two t^blesp^ionfuls of powdered 
sugar. Spread over the top of the pies and return them to the oven until a 
nice brown. 

Molasses Piel 

Pat in a pan one and a half cupfuls of molasses, one-half cupful uf 
yinegar, two tablespoon fols of flour mixed with a little water, a little lensoo 
juice and grated peel or nutmeg, and an egg well beaten. Mix well to- 
gether. Line two dishes with plain paste and pour mixture in. Cut strips 
one-half inch wide of the paste and cross over the top of pie. — R. B. Pm 

Shoo F»t Pie. 

Line four dishes with crust. Mix in a pan one cupful of Kew Orieans 
nolasses, one cupful of boiling water, aud one heaping teaspoonful of sodar 


:>he boiling water. Divide this among the four crusts. Take 
three scant cupfuls of dour, one cupful of sugar, piece of butter and lard 
size of an egg. Mix together and sprinkle in the iiiolnsses and water. Let 
stand five or teii minutes or until molasses has soalied through flour. Bake 
in a moderate oven. — Mrt. Rodgen. 


Pick off the sterna and blossoms of your gooseberries, wash them, and 
pour enough boiling water over them to cover them. Let them stand until 
the water is cold and then drain tliem. Line your pie plates with pastry, 
fill them with the fruit, and add three-fourths of n pound of sugar to a pint 
of fruit ; sprinkle flour over the top and cover with the top crust ; leave an 
opening in the centre, then your juice will not boil out. 

 Mince Meat. 
Two pounds of beef, (sticking piece best), two pounds of beefs suet, 
two poundi* of layer nusins, two pounds of currants, picked, waslied, and 
dried, one pound of citron, two nutmegs, grated, one-quarter ounce of cloves, 
one-half pound of candied lemon peel, four pounds of apples, two pounds of 
sugar, one-half ounce of cinnamon, one-quarter ounce of mace, one teaspoon- 
ful of salt, juice and rind of two oranges, juice and rind of two lemons. 
Cover the meat with boiling water and simmer gently until, tender, then 
stand away until cold. Shred the suet and chop it fine. Pare, core, and 
chop the apples. Stone the raisins. Shred the citron. When the meat is 
cold, chop it fine, and mix all the dry ingredients witli it ; then add the 
juice and .rinds of the lemons and oranges, mix well, and thin with good 
sweet cider, and it is ready fur immediate use. If for future use, put over 
the fire in a preserving kettle, let come to a boil. Put it in fruit jars and 
make' untight. This will keep for montlis. 

Mock Mincb Meat. 
Roll two Boston crackers and mix them with one cup of finely chopped 
raisins, one-half cup of washed currants; nild one quarter of a teaspoonful 
of salt, one beaten egg, one tablespoonful of vinegar, two-thirds of a cup of 
molasses, one-half cup of cider, one-half cup of sugar, one-half ctip of cut 
citron, juice and rind of one lemon, and spice to taste. Mix all together 
and bake with two crusts in a quick oven for a half hour. 

PoTrtE Ckust. 
One pint of buttermilk, two tablespoonfuls of cream and one teaspoon' 
fill of soda and a little salt. Mix the same as soda biacuiC 


When making cake remember: 

To use an earthen bowl and a wooden spoon » never attempt to mix the 
eggs and butter in a tin basin. 

Eggs keep fresher and beat up quicker when kept in a cool place or on 
ice; never melt or warm the butter but beat it to a cream. 

Baking powder should be well mixed with the sifted flour. 

Powdered sugar makes a much lighter, finer cake tlian granulated. 

To use cups of the same size to measure all materials. 

When no butter is used in the cake bake it in a quick oven ; when 
butter is used^ a moderate oven. 

It is better to grease the cake pans with lard as butter sticks and burns 
easily. A safe plan is to line the bottom of the pan with greased paper. 

You may know the cake is done when it leaves the sides of the pan; 
when it will not stick to bruom splint when stuck in centre of cake or when 
you no longer hear it sing when held close to the ear. 

When looking at the cake while it is baking do it quickly and shut the 
door carefully. Turn out as lightly as possible that yoa may not cause it to 
sadden. * 

Exact quantities of flour can hardly be given as it differs so in thickening 
qualities. Judgment must be exercised in this. 

In tlie recipes for boiled icings, boil 'til it hairs, means boil until when 
you drop a little from the spoon little hairs or threads are seen to blow ofif 
from it. It is then done. If taken ojff before this, your icing will be soft, 
if allowed to cook too much, it will be hard and crack on 3'our cake. Ex- 
perience will teach you wlien it is done just enough, and you will make no 
other after learning this method. 

Angel's Food. 

After sifting flour four or Ave times, measure and set aside one cup. 
Sift several times and measure one and one-fourtji cups of granulated sugar. 
Beat whites of ten eggs about half and add one level teaspoonful of creavf 

1 \ 

112 CAKES. 

of. tartar. Beat until very, very stiff. Flavor. Stir in sugar, then flour 
very lightly. Put in pan and in a moderate oven at once. 

Devil's Food. 

Part 1. Mix together one oup of J^rown sugar, one cup of shaved choco- 
late, one cup of sweet milk. Put over the fire and let come to a boil, stirring 
ail the while. When thick, take from stove and set to cool. 

Part 2. Rub to a cream one cup of brown sugar and one-half cup of 

butter. Add yolks t)f three eggs and beat all very light ; then one-half cup 

of sweet milk, two cups of flour, flavor with vanilla, and two teaspoonfuls of 

baking powder. Beat whites light and add also a pinch of salt. Mix with 

^ ''•Part 1 and bake in jelly tins. Put white icing between layers. — Lucie B. B. 

White Cakb. 

Cream two-thirds of a cup of butter and two cups of pulverized sugar. 
' Add one cup of sweet milk and three cups of flour, mixing three level tea« 
spoonfuls of baking powder with the flour. Just before putting in the oyen 
flavor and add the beaten whites of five eggs. Bake in jelly tins and put 
chocolate or orange icing between. If chocolate icing is used, flavor cake 
with one teaspoonful of vanilla ; if orange icing, flavor cake with same 
quantity of orange. 


Chocolate Cake. 

Dissolve one cup of sbaved chocolate in flve tablespoonfuls of boiling 
water. Cream one-half cup of butter and one an^l a half cups of s^igar; 
add the yolks of four eggs and beat light, then one-half cup of milk, the 
melted chocolate, and one and three-fourth cups of flour, (save a little of the 
flour to mix with the baking powder.) Beat this mixture very smooth and 
then ladd the well beaten whites of the four eggs, one teaspoonful of vanilla, 
and one heaping teaspoonful of baking powder. Mix lightly, but well, and 
turn into a greased cake-pan wbich has been lined with paper, and bake 
iorty-five minutes in a moderate oven. 

loE Cream Case. 

Two cups of sugar, one cup of sweet milk, one cup of butter, two cups 
of flour, one cup of corn starch, whites of eight eggs, three teaspoonfuls of 
baking powder, two teaspoonfuls of vanilla ; bake in jelly tins. 

Filling. — Whites of four eggs, four cups of granulated sugar, one-balf 
pint of water, two teaspoonfuls of citric acid, two teaspoonfuls of vanilla. 
Pour boiling water on sugar, boil until clear and will candy in water, pour 

CARES. 118 


tne boiling syrup over the eggs, well beaten, and beat until cold and a stiff 
•ream ; before quite cold add citric acid and vanilla. Place about one inch 
thick between layers ot cake. 

Fruit Cake. 

One cup of brown sugar, one cup of butter, one cup of xnolasses, one 
cup of sweet milk, three cups of flour, four eggs, three level teaspoonfuls 
of baking powder, two pounds of raisins, one pound of currants, one-half 
pound of citron, one small nutmeg, grated, one teaspoonful of cinnamon, on« 
teaspoonful of cloves, juice and rind of one lemon, same of an orange. Rub 
sugar and butter to a cream. Add molasses and milk and beat well. St^em 
and seed the raisins; clean, wash, and dry the currants ; cut the citron into 
shreds ; mix fruit well together. Add the spices and baking powder to the 
flour, then add flour to the fruit mixing well to prevent fruit from sticking 
together, then add to the cake. Add juice and rind of lemon and orange 
and stir all well together. Line- two round cake pans with greased paper, 
pour in the mixture, and bake in a very moderate oven four hours. This 
will make two four pound cakes. 

White Fruit Cake. 

One cupful of butter, two cupfuls of white sugar, the whites of five 
oggSf one scant cupful of milk, one-quarter pound of citron, cut fine ; one- 
half pound of chopped almonds, one cupful of prepared cocoanut, three 
cupfuls of sifted flour, three teaspoonfuls of baking powder ; beat the butter 
to a cream ; then add the sugar ; beat the eggs to a stiff froth ; add the 
fruit and eggs ; sift the baking powder in the flour ; mix well. Bake in two» 
loaves for forty minutes in a quick oven. 

Spice Cake. 

Rub to a cream one-half cupful of butter, two cupfuls of brown 
sugar. Add the yolks of four eggs and beat very light. Then one half 
cupful of sweet milk, a grated nutmeg, two teaspoonfuls cinnamon, and 
three-fourtlis of a teaspoonful cloves, mix two teaspoonfuls of baking powder, 
with two cupfuls of flour and add. Beat the whites of two of the eggs to a 
stiff froth and add to cake. Beat quickly and lightly, and pour in jelly tins. 
Put together with boiled white icing, for which you will save the two re- 
maining whites. See Icings. — JR. B. P. 

Railroad Cake. 

liream two cupfula of soft white sugar, and one cupful of butter. Add 
Iho yolks of three eggs and beat very light ; then add one oupfol of sweet 




milk, three cupfuls of flour to which has been added three leyel teaspoon* 
fuls of baking powder, and flavor. Beat very lightly the whites of th9 

three eggs and add just before putting in pans. Bake in jelly tins. 

• » 

Pound Cake. ' 

Beat one-half pound of butter to a cream and add gradually one pound 
of sugar, beating all the while. Beat seven eggs without separating until 
very^ very light, and add them slowly to the butter and sugar, and beat the 
whole vigorously. Add one pound of sifted flour in which you have put 
three teaspoonfuls of baking powder. Bake in a moderate oven one and a 
quarter hours. 

Delicate Cake. 

One cupful of sugar, one half cupful of butter, two-thirds of a cupful 
of milk, two cupfuls of flour, three teaspoonfuls of baking powder, whites of 
four eggs beaten to a stiff froth and add just the last thing before going in 
tiie oven. Flavor with lemon.-^LiUe. 

White Mountain Cake. 

Two cupfuls of sugar, one half cupful of butter, one cupful of sweet 
milk, three and three-quarters cupfuls of flour, four yolks of eggs and 
one white; three teaspoonfuls of baking powder. Use the other three 
whites for the icing. Bake in jelly tins. 

Sponge Cake. No. 1. 

Three egg^, three tablespoonfuls of water, one cupful of sugar, one cupful 
of flour and one teaspoonful of baking powder. Put the sugar and water on 
to boil. When it comes to a boil pour vert/ slowly over the beaten eggs — 
be careful not to scald them — beat until cold. Add the flour and baking 
powder. Flavor to taste. — B. B. P. 

Velvet Sponge Cakk 

Beat the yolks of four eggs together with two cupfuls of sugar. Stir in 
slowly one cupful of sifted flour, and the whites of four eggs beaten to a stiff 
froth, theQ a cupful of sifted flour in which you have stirred two teaspoon* 
fuls of baking powder, and lastly, a scant teacupful of boiling water, stirred 
in a little at a time. Flavor, add salt, and however thin the mixtuxe majr 
8eem> do not add any more floor. Bake in shallow tins. 

« CAKES. lU 

Sponge Cake. No« 2. 

Four eggs, three-fourths of a cupful of granulated sugar, three-fourths 
of a cupful of flour, one teaspoonful of baking powder, flavor with lemon. 
Beat whites until very light then add the yolks one whole one at a time, 
and beat light, then the sugar and lemon. Beat this until very light, add 
the powder to flour and stir lightly into the batter* Pour into a well-greased 
pan and bake one-half hour. — Mrs. A. Darlington. 

Sponqb Cakb Fob Winter. 

One cupful of flour, one cupful of sugar, two eggs, one teaspoonfu^ of 
baking powder, one-half teacupful of water ; beat up quickly and bake. 

Sponge Cakb. No. 8. 

Beat to a cream two cupfuls of sifted pulverized 8ug»*r. mmmmm^ eggs 
(save out two whites for icing). Stir into this two cupfuig of 8me<i flour 
with two teaspoonfuls of baking powder, also one-half cupful of hot water. 
For making the boiled icing, see Icings. — Mn. S. A. Clark. 

Feather Cake. 

One cupful of sugar, one-half cupful of milk, one and one-half cupfula 
of flour, one tablespoonful of butter, one-half teaspoonful of soda, one 
tablespoonf ul of cream of tartar ; flavor with lemon. 

Hickory Nut Cake. 

Two teacupfuls of sugar, one-half cupful of butter, one cupful of thin 
cream, three and one-half cupfuls of flour, three teaspoonfuls of baking 
powder sifted through flour, six eggs beaten separately and one pint of 
chopped hickory nuts. Bake in moderate oven forty-five minutes. 


Egglbss Cake. 


One and a half cupfuls of sugar, one cupful of sour milk, three ciipfula 
of flour, one-half cupful of butter, one cupful of raisins, one teaspoonful of 
soda, one-half teaspoonful of cinnamon, onQ-half of a nutmeg. 

Gold and Silver Cake. 

The Gold. — Rub to a cream one cupful of soft white sugar and one* 
lialf a cupful of butter. Add the yolks of five eggs and beat light. Add 
one-half a cupful of sweet milk, mix, add two cupfuls of flour and two 
l«vel teaspoonfuls of baking powder. Flavor and bake in jelly tins. 

116 > CAKES. 

The Silver.-^^re^.m one-half cupful of butter, and one cupful of soft 
white sugar* To this, add one-half cupful of sweet milk, two cupfuls of 
flour, and two level teaspoonfuls of baking powder. Beat the whites of 
five eggs to a stifif froth and add just before putting in jelly tins. Alter- 
nate the lay^r of gold and silver, and put together with white icing.— i2. JS. P. 

' Marble Cake. 

White Part. — Whites of seven eggs, three cupfuls of white sugar, ont 
of batter, one of sour milk, four of flour sifted and heaping, one teaspoon* 
fiil of 89da - flavor m^ ««u»Ae. 

, Dark J^art,^^^^^tmm» ••f seven eggs, three cupfuls of brown sugar, one of 
butter, ono of vctnv wnnr^ four of flour, sifted and heaping, one tablespoon* 
ful each of .cinnamim. nngpice and cloves, one teaspoonful of soda ; put in a 
large pan a spoomwi lur white part and then a spoonful of dark, and so on. 
Bake an Lour (tiut m cmarter. The white and dark parts are alternated in 
the layer. 

Ribbon Caeb. 

This cake n mthim trom the same recipe as marble cake, only make 
doable the qanntnnr at the white part, and divide it in one half; put into 
it a very little ooonniAAi. It will be a delicate pink. Lay first the white, 
then the dark, then the pink one on top of the others ; bake in a loaf. It 
makes quite a^ fancy cake. Frost the top when cooL 

Lemon Cake. 


Two cups of sugar, half cup of butter, three-quarters cup of sweet milk, 
whites 'of six eggs, three cups of flour, three teaspoonfuls of baking powder. 

Sauoefor Lemon Cake. — Grated rind and juice of two lemons, yolks of 
three eggs, half cup of butter, one cup of sugar ; mix all together, and set on 
store, and cook till thick as sponge, stirring all the time ; then use like 
jelly between the cakes. 

Cabakel Cake. 

One cup of butter, two of sugar, a scant cup of milk, one and a half cups 
of flour, cup of cornstarch, whites of seven eggs, three teaspoonfuls of baking 
powder in the flour ; bake in a long pan. Take half a pound of brown sugar, 
soant quarter pound of chocolate, half a cup of milk, butter size of an egg, 
two teaspoonfuls of vanilla; mix thoroughly and cook as syrup until stiff 
enough to spread ; out cake in the middle and place dressing between and 
•B top, and eet in the oven to dry. 

CAKE& 117 

Snow Cake. (Delioious). 

One pound of arrowroot, half of a pound of powdered white sugar, 
half a pound of butter, the whites of six eggs, flavoring to taste of essence 
of almonds or vanilla, or lemon ; beat the butter to a cream ; stir in the 
sugar and arrowroot gradually, at the same time beating the mixture ; whisk 
the whites of the eggs to a stiff froth ; add them to the other ingredients, 
and beat well for twent}' minutes ; put in whichever of the above flavorings 
may be preferred; pour the cake into a buttered mold or tin, and bake it in a 
moderate oven from one to one and a half hours. This is a genuine Scotch 

Cbeam Cakb. 

Rub to a mrmnm nwo cups of powdered sugar and two-thir't" ^^ •* «»^p 
of butter, add ^ahwi iw four eggs, one-half cup of milk, flavonntf. «iuM^e 
scant cups of tennr. ana three level teaspoonfuls of baking powder. JMd 
the whites of four eggs well beaten just before putting in pans. Bake in 
jelly tins. 



Beat one egg and one-half cup granulated sugar until egg is very light. 
Moisten two small teaspoonfuls of cornstarcli with a little milk, and add 
to pan. Then add a half pint of milk and a teaspoonful of flavoring, and 
boil, or make as a cornstarch pudding using these proportions. 


Roll Jelly Cake. 

Four eggs, one cup sugar, one cup flour, one and a half teaspoonfuls 
of baking powder, pinch of salt. Beat eggs as light as possible, add first 
sugar and having mixed the salt and powder with the flour, dust that in and 
beat up light. Bake this in a shallow square pan, when done, turn out, 
spread on jelly and roll immediately Wrap in. — Mrs. Clark. 

Cup OB 1, 2, 3, 4 Cake. 

One cup of butter, two cups of sugar, three cups of flour and four 
eggs. Mix up the same as layer cake. (See recipe.) 

Cbeam Puffs. 

Put into a large sized saucepan half a cup of butter, and one cup of hot 
water; set it on the fire; and when the mixture begins to boil, turn in a 
pint of sifted flour at once, beat and stir until it is very smooth, and leaves 
the pan. Remove from the fire, and when cool enough add five eggs that 

118 CAKE& 

has^ been well beaten, first the yolks and then the whites, also a little salt, 
stand in a warm plaoe for half an hour stirring frequently. Drop on buttered 
tins in la^e spoonfuls, about two inches apart. Bake in a quick oven about 
twenty minutes. When done they will be quite light. When cold, open 
them on the sids with a knife or scissors, and put in as much of the custard 
as possible. 

Cream for Filling. — Made of two eggs, three tablespoonfuls of sifted (lour 
(or half oup of cornstarch), an- » rm^ aim at sugar. Put two-thirds of a pint 
of milk over the lire in a donmn nmmr, stir tlie sugar, flour and beaten 
6ggB together, and as soon ar ^m mttk looks like boiling, pour in the mix- 
ture, and stir briskly for three ■niniiMi. nntil it thickens; then remove from 
the fire and when cool, flavor vntn vanuiaor lemon, and fill your cakes.. 


Make the mixture ezactlv ma m* recipe for " Cream Puffs." Spread 
it on buttered pans in oblong nuwtMi anout five inches long, to be Inid about 
two inches apart ; they must b* imkmi in a rather quick oven, about twenty* 
five minutes. As soon aa baVwf. inn wn.h chocolate icing, and when this is 
oold, split them on one' side, anil fill with the same cream as "Cream Puffs." 

Whit<!s of three eggs and a half pound of pulverized eugnr. Beat the 
whites very stiff, then sift in sugar beating all the time. Drop with a 
spoon (which has been dipped into cold water) upon well buttered paper on 
pans. Lift quickly and lightly into powdered sugar, blow off all that won't 
stick and put at once into a quick oven. Watch cai-efully or they will burn. 
When they feel firm take them out and remove carefully from the paper. 

Shellbabk Kisses. 
One pound pulverized sugar, one pound of nuts and the whites of five 
eggs. Make the same as kisses, adding the nuts last. 

Molasses Found Caeb. 
Cream one cup of butter and two cups of brown sugar. To this, add 
the yolks of four or five eggs and beat very light. Then add one cup (i 
thick milk, one cup of molasses, one t&blespoonful of cloves, one of cinna- 
mon, and one and a half of ginger. Beat well together and add one tea* 
spoonful of soda dissolved in a little boiling water, four cups of flour and 
tha wfaitM of the four eggs well beaten Mi»a Barnard. 

CAtt£S. lift 

Stbawbebky Shobtcake. 

Rub two tablespoonfuls of sugar and four tablespoonfuls of butter to a 
oream. Add one cup of milk, one pint of flour, a little salt, and one and a 
half teaspoonfuls of baking powder, mix in flour. Roll out about one and a 
half inches in thickness, put into a greased, large square baking-pan, and 
bake in a very quick oven for twenty minutes. When done, take from the 
oven, split into halves, and spread each half lightly with butter. Place the 
lower half in a large meat phate. Have the berries stemmed, sweetenedi and 
slightly mashed, and now put half the berries on this lower half. Cover 
this with the other half of the shortcake and place on this the remaining 
half of the berries. Pour good cream over this and serve immediately. 
This will serve six persons and requires all of two quart boxes of strawberries* 


Variety Cake. 

Rub to a cream three-fourths of a cup of butter and three cups of sugar. 
Add yolks of three eggs* one cup of milk, one teaspoonful of cloves, two 
of cinnamon, one-half cup of raisins, one-half cup of currants. Mix three and 
half teaspoonfuls of baking powder, with three and three-fourth cups of 
flour and add to mixture. Just before putting in the well-greased pan add 
the well-beaten whites c>f three eggs. 

Romeo and Juliet Cake. 

Dark Part, — Rub one tablespoonful of butter with one cup of powdered 
sugar. Add the yolks of five eggs, four tablespoonfuls of milk, one-half cup 
melted chocolate, and one cup of flour to which has been added one tea< 
spoonful of baking powder. 

Light Part. — Rub one tablespoonful of butter and one cup of powdered 
sugar together. Tlicn add four tablespoonfuls of sweet milk, the whites of 
five eggs well beaten, and one and one-fourth cups of flour to which has 
been added oJie teaspoonful of baking-powder. Flavor with vanilla. Bake 
in separate tins and spread this custard between when custard gets cold 
Bring to a boiling point one pint of milk. Beat two eggs very light, add 
one tablespoonful of cornstarch and rub smooth; then add one-half cup ok 
sugar and after beating well add to the boiling milk. Stir until it boils well, 
flavor with vanilla and set away to cool. Fine. 

Minnehaha Cake. 

Three-quarters of a cup of butter, one and a half cups of pulveriztd 
sugar, two and a quarter cups of flour, three-fourtlis of a cup of milk, three* 

. > 



Citron Cake. 

Cream three cups of white sugar and one cup of butter together; add 
one cup of sweet milk, six eggs, whites and yolks beaten separately ; one 
teaspoonful of vanilla, two heaping teaspoonfuls of baking powder, sifted 
with four cups and .a half of flour. One cup and a half of citron, sliced very 
thin and dredged with flour. Divida into two cakes and bake in tins lined 
with paper. 

Loaf Dutch Cakb. 

One cupful of light bread dough, one egg, sugar and salt to taste, half 
a teaspoonful of soda, half a pound of seeded raisins, and, if desired, a little, 
butter and nutmeg; work very smooth, let it rise about half an hour, and 
bake as bread. 


Have a plain cake baked in rather thin sheets. When cold, with a 
sharp knife cut into small oblong pieces the size and shape of a domino, only 
a trifle larger. Frost the top and sides. When the frosting is hard, draw 
the black lines and make the dots, with a small brush dipped in melted 
chocolate. These are nice for children's parties. 

Spice Drop Cakes. 

Yolks of three eggs, one half-cup of lard, one cup of molasses, one-halt 
cup of sweet jnilk, three cups of flour, two teaspoonfuls of baking powder. 
Spices to taste, and flavor with lemon. Drop on buttered paper on tins, and 
bake very quickly* 

^ Walnut Wafers. 

On3-half pound of brown sugar, one-half pound of walnut meats, slightly 

broken but not chopped, three even tablespoonfuls of flour, and one-fourth 

' of a teaspoonful of baking powder, one-third of a teaspoonful of salt, two eggs ; 

beat the eggs, add the sugar, salt, flour, and lastly meats. Drop small 

spoonfuls on buttered pans, aiid bake till brown. 

^ Cocoanut Cookies. 

One cup of butter, two cups of sugar, two eggs, one cup of grated cocoa* 
nut, two teaspoonfuls of baking powder, flour enough to roll. Roll very thin, 
bake quickly but do not brown. 

Cabaway Seed Cakes. • 

Two pounds of flour, one pound of sugar, three-fourths of a pound of 
butter, one tubIcsi)oonful of caraway seed, lialf a pint of milk, two table- 
spoonfuls of saleratus ; rub the butter, sugar and flour together thoroughly, 
tlien add all the other ingredients, roll it out quite thin, cut with a round 
cutter, place tliem on tins, and bake in a moderate oven. This seems a small 
quantity of milk, but after kneading it a little while it will be found quite 
suflicient; to add more would spoil them. 

Rochester Ginger Snaps. 

' One cup of molasses, one cup of sugar, one heaping cup of butter, one 
toaspooiiful of cinnamon, one teaspoonful of ginger, one teaspoonful of soda. 
Hiiil this together from Ave to eight minutes; let it cool; then mix with 
flour and roll very thin. Cut into strips one inch wide, and three inches 
long. Bake in a quick oven. 


Three eggs, one cup of butter, one and one-half cups of sugar, one cup 
of seeded chopped raisins, a very little citron chopped fine, one teaspoonful 
each of cloves, allspice and cinnamon ; flour enough to roll. These will keep 
like fruit cake. 


One cup of butter, four eggs, two cups of sugar, three tablespoon tulb 
of milk, two teaspoonfuls of baking powder, one nutmeg grated, yanilla ex* 
tnict to suit taste. Flour to make stiff enough to roll out. Sprinkle over 
with sugar and cut into cakes. 

CocoANUT Jumbles. 

One cup of butter, two cups of sugar, three cups of flour, two eggs, 
one cocoanut. Cream the butter and sugar, then add eggs till light, then 
add your cocoanut, then flour; roll on a board lightly with your hand, and 
shape into rings ; keep about a half cup of flour to roll with. 

Shrewsbury Cakes. 

One-quarter pound of butter, one-half cup of sugar, one cup and a ha^J 
of flour, one egg. Roll very thin and cut into small cakes. 

Ginger Snaps. No. 1. 

Two cups of molasses, one cup of butter or shortening, heated and 
added to molasses* one-half cup of water, two teaspoonfuls of soda, three 



teaspooiifuls of ginger, one knd a half teaspoonfuls of cinnamon* Ploaf 
enough to roll out soft. Bake in a quick oven. 

Ginger Snaps. No. 2. 

Boil one quart of molasses twenty minutes, add one teaspoonful of soda, 
one cup of lard, two teaspoonfuls of ginger, flour to roll very thin. Bake in 
quick oven. 


Two cups of sugar, one cup of lard, three eggs, one cup of sweet milk, 
two teaspoonfuls of baking powder. Roll thin and bake in a moderate oven 
about fifteen minutes. If wished, sugar may be sprinkled over the cakes 
and pressed gently in with the hand just before cutting out. 


One cup of sugar, six tablespoonfuls of butter, two cups of sweet milk, 
four eggs, four teaspoonfuls of baking powder. Flour to make a nice dough. 
Roll it to about a quarter of an inch in thickness and fry in hot lard. 
When brown, drain, roll in powdered sugar and stand away to cool. 

Lemon Wafers. 

One-quarter pound of butter, one-half pound of powdered sugar, juice 
and. rind of two lemons, flour sufficient to make a stiff batter, six eggs. 
Beat the butter to a cream ; add the sugar slowly. Beat the eggs, without 
separating, until creamy, then add them to the butter and sugar ; beat well ; 
then add the juice ^nd rind of the lemon, and the flour. Beat all until 
smooth and light. Heat the wafer tongs over a clear flre, brush them lightly 
with*, melted butter, put in two tablespoonfuls of the mixture, close the 
tongs, turn them over a clear fire until the cake is a light brown. When 
done take out carefully, dust with powdered sugar, and roll around a smooth 
stick, which remove carefully when cold. If you have no tongs, line flat 
pans with buttered paper and drop the mixture in by spoonfuls; spread it 
out very thin, and bake until a light brown. 

Raised Doughnuts. 

Old-fashioned *^ raised doughnuts'^ are seldom seen nowadays, but are 
easily made. Make a sponge as for bread, using a pint of milk, and a large 
half cupful of yeast; when the sponge is very light add one-half cupful of 
butter or sweet lard, a small cupful of sugar, a teaspoonful of salt ; stir ia 

CAKES. 127 

now two well-beaten eggs, add sifted flour until it is the consistencjr of bis- 
cuit dough, knead it well, cover and let rise ; then roll the dough out into a 
sheet half an inch thick, cut with a very small biscuit-cutter, or in stripp 
half an inch wide and three inches long, nlace them on greased tins, covei 
them well, and let them rise before frying them. Drop them in very hot 
lard. Raised cakes require longer time than cakes made with baking powder. 
Sift powdered sugar over them as fast as they are fried while warm. 

Breakfast Doughnuts. 

These doughnuts, eaten fresh and warm, are a delicious breakfast dlili, 
and are quickly made. Three eggs, one cupful of sugar, one piD««*«w mmmmm 
milk, salt, nutmeg, and flour enough to permit tlie spoon to stand f«Kfinm« n 
the mixture; add two heaping teaspoonfuls of baking powder to «nHA w>iNr« 
beat all until very light. Drop by the dessertspoonful into boilijAH^wNni. 

Ginger Cakes (Excellent). 

One quart of New Orleans molasses, one pint of buttermilh^''^9» sonr 
milk — ^two cups of lard or butter, two tablespoonfuls of soda, i«m^ 
spoonfuls of ginger i enough flour to make a stiff batter. Place ntf) 
and soda in a large bread pan and pour over it the boiled molass'v. 
emptying the molasses put the buttermilk in the same skillet, let T>oU and 
pour it over the molasses, ginger, and soda ; stir in all the flour possible 
a f tcr which stir in the lard or butter ; when cold, mold with flour and cut 
in cakes. 

Dbop Cake. 

One cupful of powdered sugar, three eggs, juice and rind of one lemon, 
one cupful of butter, two cupfuls of flour. Mix butter and sugar to a 
cream, add the well-beaten eggs, then the flour, and lastly the lemon. Drop 
on buttered paper and bake in a quick oven. 

Seed Cake. 

Beat together one cupful of sugar, two eggs, and one-third cupful of 
butter; add one-half cupful of milk and two cupfuls of flour sifted with 
two teaspoonfuls of baking powder ; stir in one tablespoonful of caraway 
seed and season with nutmeg. 

Coffee Cake. 

One and one-half cupfuls of sugar, one and one-half cupfuls of molasses, 
one cupful of butter, one egg, one teaspoonful of soda, two teaspoonfuls of 
oream of tartar, four cupfuls of flour, one nutmeg, two teaspoonfuls ol 



powderea oioves, one pound of seeded raUins chopped fine, one cupful e( 
oold strong coffee. Makes two loaves. 

Two eggs beaten lightly, add a little salt, one cup of sugar, one cup of 
cream, one-half teaspoonful of sodit dissolved in water, two small cups 
our. Mix soft and roll thin. Sprinkle su^nr on top and put cinnaninu 
:hem after they are ciit and in the pan. A blanched almond in centre 
aoh makes ihem nicer and daintier. To hlnnch almonde, pour boiling 
9r over them, let them stand a minute, then dip iii oold water, when the 
s may be easily slipped off. — Mru. Lilla Palmt— 

When making custards for filing it is a good nlaa lo place the pan in 
another pan of boiling water to prevent burning. 

Cream Filling. 
Bring one-half pint of milk to boiling ponit, add two small teaspoonfuls 
of oornstarch, mixed with one well-beaten egg, ana ona-nalf cup of gran* 
ulated sugar. Add one teaspoonful of flavoring. When aimost cold spread 
between layers. 

Chocolate Cream Filling. 
Make the same aa cream filling. When done dissolve five tablespoon* 
fuls of grated ohocolata over a kettle of boiling water. Do not stir it. When 
melted add to the cream filling and set to cool. 

Fia Filling. 
Take a pound of figs, chop fine, and put into a stewpan ; pour over 
them a teacupful of water, and a half cup of sugar. Cook together unUI 
. Boft'and smooth. When cold, spread between layers of cake. 

Nut Filling. 
One oup of granulated sugar, one-third cup of water. Boil together 
nntil sti^ Dot brittle, when tried in cold water. Beat the whites of two 
e^s to a froth. Turn on the boiling sugar. Beat hard until a cream. Mix 
one large cupfat of chopped walnut kernels with two-thirds of this cream, 
and spread between the layers. Spread the remaining third over the top 
and press into it, while moist, whole halves of the walnut kernels for orna- 
ment. Hickory nuts may be used instead of walnuts. 

CAREa 129 

Jelly Pilling. 

Beat jelly- up smooth and spread it between la3'era before they are quite 

Plain Icing. 

Beat the whites of two eggs to a stiff froth ; add one cup and a half of 
powdered sugar and one teaspuonful of flavoring. Use at ouoe or sit iu a 
eool place until wanted* 

Boiled Icing. 

Put one cup of granulated sugar anfl three tnblespoonfuls of cold watex 
In a pan. Stir and put on stove where it will dissolve slowly. After it has 
dissolved put over a moderate fire (do not stir) and boil until it hairs. (See 
introduction to cakes.) Beat the white of one egg to a stiff froth and add 
the boiled sugar, beating all the while. When it begins to stiffen add the 
flavoring, (a teaspoonful) and beat. When quite thick and h^ore cold it ii 
ready for use* 

Chocolate Icing. 

Put one cup of powdered sugar, one-half cup of grated chocolate, and 
one whole egg together in a dish. Mix well together. Do p^ot beat egg be- 
fore adding to sugar and chocolate. Dip a broad knife in baling water and 
spread icing over cake. Aucther method is to make a boiled icing, dissolve 
the chocolate in a dish set in a vessel of boiling water and stir into the 
boiled icing when melted. Do not stir chocolate much while melting or it 
will cake. 

Ouanqe Icing. 

Boil one cup of sugar and three tablespoon fuls of cold water as directed 
in recipe for boiled icing, and when it hairs, add to the yolks of two eggs 
that have been beaten very light. Beat until quite thick, but not cold, and 
add one tablespoonful (»f orange extract, or a little of the juice and rind of ' 
an orange, and a smaller amount of tlie juice and rind of % lemon. 

Lemon Icing. 

It is made the same as orange icing, using a larger quantity of lemou 
{nice and grated rin>i and a smaller amount of orange. Or make a plain 
loing flavoring with ih^ lemon extract, or juica aud rind, adding a little of 
the orange. 

Lbuon Jellt Filuno. 
her one oup of sugar, two tablespoon fuls ot butter, two 
of two lemons, and boil until tbe consistency of jelly. 
Put on cake when cold. For orange jelly, use oranges instead of lemons. 


Make a boiled icing as directed, adding tbree-fourths of a oup of grated 
, oocoanut. Stir well and it is ready for use. Hare another half oup of 
ooooanut ready to spread over top and sides of cake. Press gently into tbe 
loing with a broad knifo that it will not &tll off. 

^' t 



Gelatins Ohablotte Russb. 

One pint of cream, whipped light, one-half ounce gelatine, dissolved 
in one gill of hot milk, whites of two eggs, beaten to a stiff froth, one small 
teacup of powdered sugar. Flavor with bitter almond or vanilla. Mix 
cream, eggs, sugar, flavor and beat in the gelatine and milk last. It should 
be quite cold before it is added. Line a mould with slices of sponge cake 
or lady fingers and fill with the mixture. Set upon ice to oqoL 

Spanish Cbbam. 

Dissolve one-half of a box of Cox*s gelatine in one pint of milk for 
one hour. Add one more pint of milk and let just come to boil in a farina- 
boiler. Beat one cup of sugar and the yolks of four eggs well together and 
add to pan. Let just come to a boil, take from the fire, pour in pan and add 
the whites of four eggs, stirring briskly. Flavor mixture to taste in paa 
This should be made the day before it is served. Eat ice cold with good 
cream.-^Jifrs. Clark* * ^ 

French Cbbah. 

Make the same as Charlotte Russe, turn into a fancy mould that has 
been dipped in cold water and stand away to harden. 

Hamburg Cbeam. 

Five eggs, two lemons, one-half pound of sifted sugar. Beat the yolks 
with the juice and grated rind of the lemons, also the sugar; put it on in a 
farina kettle, and let it come to a boil, then add hastily the whites of the 
eggs beaten stiff. Stir all well together ; take immediately off the fire and 
put in' eight glasses. 

j OoFsiBE Bayabian Cbeam. 

Onc(-half box of gelatine, one pint of cream, one^alf pint of milk, one tea- 
q^on6]|i off vanilla, one cup of sugar, one cup of stro^ng bdiling coffee. Cover 





a half bour ; then pour over it the bofl!ng 
intil it is dissolved ; then strain into a tin 
hile'it is cooling, whip the cream. When 
in the whipped cream ; stir carefulljr until 
luld, and set on ice to harden. 

Chooolatb Bavabian Orbam. 
One pint of milk, one pint of creaib, on&-haIf cup of sugar, one-half box 
of gelatine, two ounces of chocolate, one teaspoonful of vanilla, one-half cup 
of oold water. Cover the gelatine with the water and let soak half an hour. 
Whip the oream, grate and melt the chocolate over n steaming kettle put 
the milk on to boil ; when boiling, add the chocolate and gelatine, stii- until 
dissolved. Take from the fire,' add the sugar and vanilla, then turn into a 
tin basin to cool ; stir continuallj until it begins to thicken, then add the 
whipped . cream. Stir carefully, until thoroughly mixed, then turn into a 
mould to harden. Serve with whipped cream. 

Raspbeery Bavabian Cbeah. 
Soak one-half I box gelatine in one-half cup of cold water for one-half 
hour. Stand the gelatine over boiling water till dissolved thoroughly, then 
add one-half cup of^ sugar and one pint of raspberry juice. Strain in tie 
basin and place on ice ; stir until it thickens, then add carefully one pint of 
oream which has been whipped and stir until well mixed. Put in mould 
and stand in cold place. One pint of canned pinenppW or of the fresh pine- 
apple grated may be used instead of ^raspberries 

Obanqb Cbeau. 
Whip one pint of cream. Soak In half a cupful of cold water a half 
]Mckage of gelatine, and then grate over it the rind of two oranges. To 
' the juice of six oranges, add a cupful of sugar; now put a teacnpful of 
- cream into a double boiler, pour into it the well-beaten yolks of six $ggs, 
stirring nntil it begins to thicken, then add the gelatine. Remove from the 
fire, let it stand for two minutes and add the oi-ange juice and sugar; beat 
all together until about the consistency of soft custard, and add the wliipped 
eream. Mix oare^ly and turn into moulds. Serve with sweetened cream. 

Pbacb Sponob. 

«4uilf box of gelatine In oold water one-half houK iPare and 
ind of peaohsa Pot two cups of sugar and one cap 6f boUtog 
l|ie fire and boil until clear, skim, and add the slivel'pteobaa. 



Stew until tender and when done add the gelatine and press all through a 
sieve. Add the juice and rind of one lemon and stir until cold and slightly 
thick. Beat the whites of three eggs to a stiff froth and stir into the 
peaches, beat until stiff, then pour into a mould to harden. Serve yviik 
peach or vanilla sauce. Apple Sponge is very nice made by this recipe.— « 

Cup Custabds. 

Add one-half cup of sugar to four eggs that have been well beaten all 
together. Then add one quart of milk and a fourth of a grated nutmeg. 
Pour into custard cups and put cups in a pan of boiling water in the oven. 
Bake until the custards are ^^ set " in center. Take out of the water when 
done, and serve ice-cold in the cups. 

Chocolate Pudding. 

Put a quart of .milk all but half a cupful to boil. Mix thred .table- 
spoonfuls of grated chocolate, two of cornstarch, yolks of two eggs and the 
half cup of milk ; when the milk boils put these ingredients into it, and stir 
constantly till it begins to thicken. Put a tablespoonful of sugar in, then 
pour in a dish and put on top a meringue made of the whites of the two 
eggs, and two tablespoonfuls of sugar and flavor ; put in the oven to brown* 

Lemon Custabd. 

Yolks of three eggs, one cup of sugar, three tablespoonfuls of flour, 
one pint of milk, juice and rind of one lemon. After the custard is baked 
cover with icing and brown. Orange custard may be made the same as* 
lemon custard. 

Blano Makge. 

Put one quart of sweet milk on the stove and let come to a boil. Mix 
together yolks of four eggs, one-half cup of sugar, and four tablespoonfuls 
of cornstarch to a smooth paste. Thin with a few tablespoonfuls of the 
boiling milk, and add to the remainder of milk in pan. Boil until thick 
enough, stirring all the while. Flavor. Beat whites to a stiff froth and 
8tir gently into the custard. Serve very cold with cream. — JB. B. P. 

FfiXHT Blako Mange. 

One quart of stewed or one can of fruit (cherries, raspberries, and 
strawberries are best). Strain off all the juice, sweeten it to taste, and put 
it on to boil* Moisten three even tablespoonfuls of cornstarch with a little 

;  -■ • 




it into the boiling juice. Boil and continue stirring five 
the fruit, pour it into a mold that has been wet with ice* 
.way to cool. Serve cold, with sugar and cream. This 

Tapiooa Cbeiah Gcstabd. 
aping tahlespoonfuls of tapioca in a tencupful of -water 
iTST the fire a quart of milk; let St come to a boil; then 
a good pidch of salt ; stir until it thickens ; then add a 
d the beaten yolks of tliree eggs. Stir it quickly and 
1 and stir gently into the mixture the whites beaten stiff, 
et it on ice, or in an ice-chest. 

Chocolate Custabd. 
Make a boiled custard with one quart of milk, the yolks of six eggs, 
six tablespoonfuls of sugar, and one-half cupful of grated vanilla chocolate. 
Boil until thick enough, stirring all the time. When nearly cold, flavor 
with Tanilla. Pour into caps and put the whites of the eggs, beaten with 
some powdered sugar, on the top. 

Peach Leche Cbeau. 
Twelve ripe peaches, pared, stoned, and cut in halves, three eggs and 
the whites of two more, one-half cup of powdered sugar, two tablespoon- 
fuls of cornstarch, wet in cold milk, one tablespoonful of melted butter anil 
one pint of milk. Scald the milk, stir in the cornstarch, and beaten yolks 
and when it begins to thicken, take from the Are and put in the butter. 
Put the peaches in a dish, strew with sugar, and pour the creamy compound 
rer them. Bake in a quick oven ten minutes, and spread with a meringue, 
ade of five whites whipped stiff with a little powdered sugar. Shut the 
rea door till this is firm. Eat cold with cream. 


' Pat one quart of milk on to boil. Beat the yolks of four eggs light, 

_Jd two tablespoonfuls of cornstarch, and rub smooth, then add one-half 

cupful of sugar. Beat all tt^ether, thin with a little of the milk and add 

ilk. Boil up once, take from the fire, add fiavoring, and poor 

dish. Beat the whites of the eggs to a very stiff froth, add to 

blespoonfuls of powdered sugar, and heap on the top, of the 

it it in the oven for a few minutes, until a Hght brown. \ Serve 


PtJDDlNcifi Alfb Dfisslii&td. 13S 

Bbeab and Butteb Pudding. 

Beat four eggs all together light, add one quart of milk and o;ie-hab 
teacupful of sugar. Stir until sugar is dissolved then pour in baking dish. 
Cut rusks in halves or bread in slices and butter well, as many as will floal 
on top of pudding. Bake until set in center. Serve cold. 

Apple Float. 

To one pint of sweetened ice-cold apple sauce take the whites of twf 
eggs. Beat the whites to a stiff froth, add two heaping tablespoonfuk G4 
sugar, and add to the apples. Beat all together lightly and serve ice-cold 
with cream. 


Stew a quart of ripe gooseberries in just enough water to cover them, 
when done, rub them through a colander ; while hot stir into them a table- 
spoonful of melted butter, and a cupful of sugar. Beat the yolks of three 
eggs, and add that ; whip all together until light. Fill a large glass fruit 
dish, and spread on the top the beaten whites mixed with three tablespoon- 
fuls of sugar. Apples or any tart fruits are nice made in this manner. . 

Bibd's Nest Pudding. 

Pare and core without quartering enough quick-cooking tart apples to 
fill a pudding-pan, make a custard of one quart of milk and the yolks of 
six eggs, sweeten, spice, pour over the apples, and bake; when done, use 
the whites of eggs beaten stiff with six tablespoonfuls of white s'ugar; 
spread on the custard, brown lightly, and serve either hot or cold. If neces* 
sary, the apples may be baked a short time before adding the custard. 

Willow Glen Pudding. 

Press one pint of stewed apples tlurough a sieve. Beat the yolks of six 
eggs and two cups of sugar together. Then add one quart of milk and Savor. 
Add one-half cup of butter to the hot apples, then mix with the milk and 
eggs. Bake in a quick oven thirty-five minutes. Beat the whites of six eggs 
to a stiff froth, add six tablespoonfuls of powdered sugar, spread over the top 
of the pudding, and put back in the oven to brown. Serve cold with sugar 
and cream. 

Apple Tapioca. 

Pick, wash, and cover with cold water one cup of tapioca, and soak over- 
night. Put one quart of milk in a double boiler^ add the tapioca and boil 

AA as much sweetened apple sance as yoii 
ler. Turn into a baking dish, pat in the' 
sugar and cream. 

Peach Tapioca. 

. Wash and pick one cup of tapioca and soak in cold water overnight 
'n the morning put it over the Bre with a pint of boiling water and boil 
[ently until it Is perfectly clear. Stir the peaches, wliicli have been stoned 
Lud cut in small pieces into the tapioca, and sweeten to taste. Let boil up 
>nce, take from stove and set away to cool. Serve ice-cold with sugar and 
tream. Sufficient for eight persons. By using & quart of seeded cherries, 
'aspberries, or strawberries a very nice dessert is made. . 

Tapioca PuDDnia. 

One-half cupful of instantaneous tapioca, one cupful of sugar, a little 
lalt; mix and stir into one quart'of hot milk, then add thi-ee beaten eggs, 
)ne tablespoonful of melted butter and flavoring ; mix well and bake in 
>TeQ slowly until brown and set. Serve hot with cream. 

QuAKnia Cdstaed. 

. Take one-fourth of a calfs rennet, wash it well, cat it in pieces and put 
it into a decanter with one pint of Lisbon wine. In a day or two it will be 
St for use. To one pint of milk add one teaspoonful of the wine ; sweeten 
the milk and Savor it with vanilla, rose-water or lemon ; warm it a little and 
add the wine, stirring it slightly; pour it immediately into cups or glasses, 
and in a few minutes it will become a custard. It makes a firmer curd to 
put in the wine, omitting the sugar. It may be eaten with sugar and 

Cbbah for Fbdit. 

Tiiie recipe is an excellent substitute for jHire cream, to be eaten on 
fresh berries and fruit. One cupful of sweet milk ; heat it until boiling. 
Beat together the whites of two eggs, a tablespoonful of white eugar, and a 
pieoe of butter the size of a nutmeg. Now add half a cupful of cold milk 
and a teaspoonful of cornstarch ; stir well together until very light and 
smooth, then add it to the boiling milk ; cook it until it thickens ; it must 
not boil. Set it aside to cool. It should be of the consistency of real fresh 
cream. Serve in a oieameT. 


IcBD Apples. 

Pare and core one dozen large apples, fill with sugar and a little butter 
and nutmeg; bake, and when done, let cool, and remove to another plate, 
if it can be done without breaking them (if not, pour off the juice). Ice 
tops and sides with caking-ice, and brown lighUy ; serve with cream* 

Iced Cxtbrants. 

One-quarter pint of water, the whites of two eggs, currants, pounded 
sugar. Select very fine bunches of red or white currants, and well beat the ' 
whites of the eggs. Mix these with water ; then take the currants, a bunch 
at a time, and dip them in ; let them drain for a minute or two, and roll 
them in very finely-pounded sugar. Let them dry on paper, when the 
sugar will crystallize round each currant, and have a very pretty effect. AH 
fresh fruit may be prepared in the same manner; and a mixture of various^ 
fruits iced in this manner, and arranged on one dish, looks very well for a 
summer dessert. 

Baked Apples. 

Pare six large, smooth, sweet apples. Dig out the stems and blossom 
ends, set in baking-pan in one-half tcacupful of cold water. Sprinkle with 
sugar and bake in a moderate oven until tender. Serve cold with sugar and 

Boiled Apples. 

Wipe six large sweet apples, and remove the cores without paring. 
Place in a stewing-pan with one teacupful of water. Fill the center with 
sugar, cover tightly and boil until tender. Serve cold with sugar anil 

Floating Islands. 

One quart of milk, five eggs, and five tablespoonfuls of sugar. Scald 
the milk, then add the beaten yolks and one of the whites together with the 
sugar. First stir into them a little of the scalded milk to prevent curdling, 
then all of the milk. Cook it the proper thickness ; remove from the fire, 
and flavor ; when cool pour it into a glass dish. Beat up the remaining four 
whites of the eggs to z, stiff froth, and beat into them three tablespoonfuls 
of sugar; take a tablespoon and drop spoonfuls of this over the top of the*' 
custard, far enough apart so that the '* little white islands '* will not touch 
each other. By dropping a teaspoonful of bright jelly on the top or center 
of each island, a pleasing effect is produced* 



quarter (removing Btoaes) a qaart of ripe peaches ; place them 
itable to place on the table. Sprinkle the peaches with sugar, 
m well with the beaten whites of three e^s. Stand the dish 
)til a delicate brown, then remove, and, when cool enough, set 
:, or in a very cool place. Take the yolks of the eggs,,add to 
)f milk, sweeten and flavor, and boil same in a custard-kettle, 
o keep the eggs from curdling. When cool, pour into a glasi 
rve with the meringue when ready to use. 

Applb Mebingub. 
B bottom of a baking dish with pieces of stale sponge-cake 
:. Pare, and slice four tart apples, spread them over tlie cake, 
two heaping tablespoonfuls of sugar, grate over a little nut> 
i in a moderate oven until the apples are tender. Then make 
rom the whites of three eggs and three tablespoonfuls of 
ir beaten to a stiff froth, heap them over the top, and put back 
brown. Serve cold with sweetened cream. 

Oranqb Pudding. 
Slice five good>sized oranges in small pieces, sugar each layer. Take 
three eggs, one tablespoonful of cornstarch, one pint of milk, one cup of 
sugar ; pour this custard over the oranges while hot. Make a meringue of 
the whites ' of the e^8 with two ounces of pulverized sugar. To he eaten 
cold. Peaches are very nice made in this way. 

Cat five sweet oranges in a dish with one cup of sugar. Take one pint 
of milk, one tablespoonful of cornstarch and the yolks of four eggs ; let it 
oome to a boil, and pour over the oranges. Then beat the whites to a stifi 
froth with a tablespoonful of sugar. Spread it over the top and brown. 

Fbuit Shortcake. 
One quart of fiour, one teaspoonful of salt, two heaping teaspoonfult 
of baking powder, two teaspoonfuls of butter, one piut of milk. Sift the 
four, salt, and powder together, rub in the butter cold ; add the milk, and 
mix to a smooth dough, just soft enough to handle ; divide in half, roll out. 
«nd bake in oven twenty minutes. Separate the cakes without cutting them, 
as cutting makes them heavy. Cover the lower half of cake with straw- 
bttrries, blackberries, raspberries, sliced peaches, or other fruit ; sugar plenti' 
fully, place on other hol^ cover with fruit and sugar. Serve with cream. 

PUDDmaS AND D£SSfi&tS. Idd 


Wash one- third cup of rice and put with one quart of milk on to boil, 
stirring occasionally to keep from burning. When thick as cream, pour into 
pudding-pan, and sugar to taste, and put in oven to brown. Serve oold^— 

DniBD Currant Pudding. 

One pound of currants cleaned and dried, one pound of suet chopped 
fine, half a pound of wheat flour or bread-crumbs, half a grated nutmeg, one 
teaspoonful of ginger, and one teaspoonful of salt ; make it moist with milk, 
work it well together, tie it in a pudding bag, and boU for two hours > serve 
with lemon sauce. 

Plum Pudding without Eggs. 

This delicious light pudding is made by stirring thoroughly together the 
following ingredients : one cupful of finely chopped beef suet, one cupful of 
molasses, one of chopped, seeded raisins, one of well-washed currants, one 
tablespoonful of sugar, one small spoonful of salt, one small teaspoonful each 
of cinnamon and soda, one cupful of milk, and tliree cups of fiour. Put into 
a well-greased pudding mold or a three-quart pail, and cover closely. Set 
this pail into a larger kettle, close covered, and half full of boiling water, ad- 
ding boiling water as it boils away.. Steam not less than four hours. This 
pudding is sure to be a success, and is quite rich for one containing neither 
eggs nor butter. One-half of the above amount is more than eight persons 
would be able to eat, but it is equally good some days hiter, steamed again 
for an hour, if kept closely covered meantime. Serve with any hot sweet 
sauce. See pudding sauces. ^ 

Plum Pudding. 

Beat six yolks and four whites of eggs very light, then one cupful of 
sweet milk. Stir in gradually one-quarter pound of bread -crumbs, one 
pound of flour, three-fourths of a pound of sugar, and one pound each 
of beef suet, grated, currants, nicely washed and dried, raisins, seeded and 
well floured. Stir well, then add two nutmegs, grated, a tablespoonful of 
cinnamon, and one teaspoonful of salt, finally another cup of milk. Boil in 
mold or buckets five hours. When wanted boil one hour. One pound of 
citron or blanched sweet almonds adds much to the richness of the pudding. 
Serve hot with a hot sauce. See pudding sauces. 

Cottage Pudding. 

One cupful of sugar, one tablespoonful of butter, two eggs, one-half 
oupful of sweet milk, one and one-half cupfuls of flour, one large teaspoon^ 



loQr ; a littlft salt. Rub the butter and 
:;he milk, tb« salt, and flour. Beat the 
:e in a buttered mold ; turn out upon a 
[id eauce. Tbis is a simple but very 

Boiled ob Steam. 
il of Bweet milk, sifted flour enough to 
ifuls of bilking powder, a pincb of salt, 
ed in. Boil one hour, or steam, and 

cherries, or any tart fruit is nice used 


cup of sugar, one-half cup of flour, one- 

ir with part of milk, then add remainder 

sugar while hot ; when cool add yolks 

UL cgga wdi ucuLDu, Liinii ucuLcu wiiiies and stlr thoroughly. Bake in two 

quart basin ; set in pan of hot water one-half hour. Delicious. Serve with 

a hot sauce. See pudding sauces. 

; Beows Bettt. 

^are, ' core, and slice six or seven tart apples. Put a layer of stale 
-crumbs in the bottom of a Imking dish, then a layer of the apples, 
another layer of bread-orumbs, and another layer of apples, and 
1 Qntil all is used, having the last layer crumbs. Add half a cupful 
iter to a balf-cupful of molasses, stir in two tablespoonfuls of brown 
'; pour it 'over the crumbs, and bake in a moderate oven for one hour, 
serve hot, with sweetened cream or hard sauce. 

Sugarless' Bread Pudddtq. 
Soak tvo even oops of crumbs in three cups of milk, while beating two 
eggs long and light (separately). Add one tablespoonful of melted butter 
and cinsamon and nutmeg to taste to the crumbs ; then a bit of soda the size 
of a pea dissolved in hot water and beat to a smooth pulp. Lastly stir in 
the e^B. Beat all one minute and pour into a buttered baking dish. Bake 
until a light brown and "set" in the middle. Eat while warm with hot 
lemoQ saace. 


Crbaming butter and sugar for sauces should always be done ' in an 
earthen dish with a wooden or silver spoon. Tin or iron discolors. ^ 

Sweet cream used as a puddhig sauce is one of the most wholesome, as 
well as most convenient dressings, suitable to almost every pudding, nour- 
ishing and agreeable to the invalid as well as the epicure. It cannot occupy 
too large a place in the culinary department. It may be served plain, or 
white sugar may be sent round with it. Flavoring is sometimes used. . 

In making sauces do not boil, after the butter is added. In place of 
wine or brandy, the juice of the grape or any other fruit will be found most 
delicious. In flavoring with orange and lemon juice, use half and half, ex- 
ercising care to add the lemon juice just before removing from the fire, as it 
is apt to grow bitter with long cooking. When using cornstarch, stir ii 
with the sugar while dry, and no lumps will forpi. Sauce may be served 
either poured over or around the pudding, and served either hot or cold. 

Plain Sauce. 

Beat one egg very light and stir into it one pint of sweetened milk. 
Flavor with vanilla, lemon, or nutmeg. Nice for cornstarch, blano mange 
or rice plain boiled, or a simple rice pudding. 

Sweet Sauce. 


One coffee-ciipful of granulated sugar, one cupful of water, a piece of 
butter the size of a walnut. Boil all together until it becomes the consist- 
ency of syrup. Flavor with lemon or vanilla extract., A tablespoonful of 
lemon juice is an improvement. Nice with cottage pudding. 

• r 

Lemon Sauce. 

One-half cupful of sugar, two tablespoon fuls of butter, one egg beaten 
light, one lemon, juice and grated rind, a pint of boiling water; one table- 
spoonful of cornstarch ; put in a tin basin and thicken over the fire, stirr* 
all the while. Serve in a boat. . 


i SAtrcea. 

If Sauob, Hot. 
the fire, and when it boils stir into H 
ounces of sugar -and the well-beaten 
a the fire and b.dd the grated rind and 
nd serve hot in a sauce tureen. 

31 Sauce, Hot. 

1 eauce, substituting two oranges for 
hese sauces, it should boil in milk three 

Vanilla Saucb. 

One pint of milk, yolks of four eggs, two tablespoonfuls of sugar, one 
teaspoonful of vanilla. Put the milk on to boil in a farina boiler. Beat the 
yolks and the sugar together until light, then add them to the boiling milk,- 
stir over the fire for two minutes. Take off, add the vanilla, and put away 

Whipped Cbeah Sadob. . 
Whip 8 pint of thick sweet cream, add the beaten whites of two e^s, 
ten to taste ; place pudding in center of dish, and surround with the 
) ; or pile.ap ia the center and surround with moulded blanc mange, or 

Caramel SAtrcB. 

Put one cupful of granulated sugar in an iron pan over a quick fire. 
Until the sugar melts and turns an amber color, then add one cupful of 
rater, let boil two minutes, and turn out to cool. 

Hard Saccb. 

Beat one-fourth cupful of butter and one cupful of powdered sugar to a 

eraam. Beat the whites of two eggs to a stiff froth and a^ld gradually to 

tha creamed butter and sugar. Beat all until very light and frothy, than 

^ gradually one teaspoonful of vanilla, and beat again. Heap on a small 

-irinkle lightiy with grated nutmeg and stand away on the ice to 


Saugb for Plum Pudding. 

One-half oupful of butter, one-half cupful of sugar, one-half grated 
nutmeg, one pint of water, rind and juice of one lemon. Rub butter and 
sugar together, add water, nutmeg and lemon. Stir over tlie fire until it 
boils. Serve hot. 

* » 

Maplb Saugb. 

Cut one-half pound of maple sugar in bits and dissolve In one-quarter 
oupful of boiling water. Set over a fire to melt quickly. Stir in one-half 
cupful of butter, cut in bits. One cupful of maple syrup may be used in- 
stead of the sugar. Flavor, if liked, with grated nutmeg. Nice for dump* 
lings, batter-puddings, etc. 

Dominion Sauob. 

'Bring the juice poured from a can of peaches to a boil. Dissolve one 
tablespoonful of cornstarch in one-half cupful of cold water, add to the 
juice, boil two minutes and stir in one small cupful of sugar. This sauce 
is served with peach batter pudding, and may be used with any other. The 
joioe of preserved fruit makes nice sauce. 

Pbach Sauub. 

Four large, mellow peaches, one-half cup of sugar, one-half cup of 
water, one even tablespoonful of cornstarch, one cup of cream, whites of 
two eggs. Pare and stone the peaches ; put them in a saucepan witli the 
water and sugar, stew until tender, then press them through a colander. 
Put the cream on to boil in a farina boiler ; moisten the cornstarch in a lit- 
tle cold water, and stir into the boiling cream ; stir until it thickens ; then 
beat into it the peaches and the whites of the eggs beaten to a stiff froth. 
Stand in a eold place until very cold. Apricot sauce may be made in the 
same manner, using canned apricots. 


Stew one quart of gooseberries with two cupfuls of white sugar. When 
donei strain through a sieve. Make a boiled custard as follows : One quart 
of mlUc, three eggs, sweeten and flavor to taste, and stir the gooseberries 
thrcfugh this. Serve in a deep glass dish. One-half cupful of creajB may 
be whipped and piled over the top if the dish is wished efipeciallv nice. 


Feute Satjoe. 

of raspberries, strawberries or peaches, a table' 

I a cupful of water. Boil all togetlier ulowly, 

it rises ; then Gtrain. This is excellent served 
; in &ct ifi good with many puddings. 


i, white sugar with butter, until very light, in 

ful of butter to one cupful of sugar ; flavor 

with essence of lemon or bitter almonds ; fifteen minutes before serving, set 

the howl in a pan of hot water and atir it till hot. It will rise in a wlittA 

foam to the top of the bowl. 

Jellt  Sauob. 
Meltoneounce of sugar and two tablespoonfuls of grape jelly over the fire 
' in a half pint of boiling water, and stir into it half a teaspoonful of cornstarch 
dissolved in a half cup of cold water ; let it come to a boil, and it will be 
ready for use. Any other fruit jelly may be used instead of grape. 

ViNBGAB Sauob. 

Brown one tablespoonful of butter in a s&ucepan ; add one tablespoon- 

ful of fiour and rub smooth ; then add one pint of boiling water and stir . 

until it boils. Add one half cup of, sugar, one teaspoonful of caramel and 

hnil ^sin ; then add one-half cup of vinegar and serve. See caramel sauce 

• making carameL 

Cbbau Sauob. 
To one pint of cream, add two tablespoonfuls of powdered sugar and 
e teaspoonful of vanilla. Stir until tlie sugar is dissolved. Add one 
itted nutmeg and set in a cool place until wasted. 

Rosbuont Sauob. 
Soak one heaping tablespoonful of gelatine in two tablespoonfuls of 
cold water.^ Beat the yolks of three eggs and two tablespoonfuls of sugar 
together until light and add to one pint of boiling cream or milk. Stir un- 
til it thicken^ add the gelatine and stir until it is dissolved. Add flavoring 
after you take it from the fire. Mix well and stand avray to cooU 


Boiled Apple DiTHPLiijrGS. 

One quart of flour, one-quarter pound of suet or lard, one teaspoonful 
of saU, one teaspoonful of baking powder sifted in the flour» cold vfvJbQX 
enough to make into a tolerably stiff paste. Roll out, cut into squares, put 
in the midde of each a fine, juicy apple, pared and cored. Close the paste, 
tie up in the cloths, when you have wet them with hot water and floured 
them, and boil one hour, or until apples are done. Eat with sugar and 

A pleasing idea for dumpling cloths is to crochet them m a close stitch 
with stout tidy botton. They are easily done, wash and wear well, and leave , 
a very pretty pattern upon the paste when they are opened* Crochet them 
round, with a cord for drawing run into the outer edge. 

Baked Apple Dumplings. 

Roll out the paste thin, cut it into, squares of four inched, lay on each 
a good tart apple, pared and cored ; wet the four corners of tfie paste, and 
bring them to the top of the apple and fasten, sift sugar over thepi, lay on a 
bilking sheet and bake in a hot oven twenty-five minutes or until apples are 
done. Eat with sugar and cream while hot. Peach, strawberry, or buckle- 
berry dumplings are made as npple dumplings. When done they may be 
brushed with beaten white of egg, and set back in the oven to glaze for two 
or three minutes* 

Bread Pudding. 

When molding wheat bread for the last time, reserve a piece for your 
pudding. Lay on a cloth in your steamer and let rise. Two^ hours before 
wanted to serve, lap the cloth gently around it and put the steamer 
over a pot of boiling water and steam two hours, or a delicious boiled pud- 
ding may be made by placing the bread in a tight kettle and after letting 
rise, tie down the lid very tight and boil two hours in a kettle of watcCi 
99rve hot with any kind of fruit added as served. Very nice. — i2. JS, P. 

.10 ' C140 


a cup of flour, one egg, one teaspoonful of 
of baking powder, pinob of Bait. Bake in 

s of flour,' three eggs, one-balf tehspoonful 
id butter, two heaping teaspooufuls of bak< 
cherries. Beat tho eggs, whites and yolks 
the milk, then the Hour, and beat until 
elted, salt, and baking powder. Drain the 
, stir them into tho pudding, and turn into 
, stand in a pot of boiling water, and boil 
the water evaporates in the pot, add more 
Sauce. Strawberry, blackberry, and rasp- 
he same way. 

BOBO Podding. 

louit, using one quart of flour. Divide the 

}ut to the thickness of a half inch. Place 

one on cop oi me oiner ana oaKe about a half hour. When done, take out, 

separate the two layers, and put canned or freshly stewed fruit between and 

 on top. Very nice. — B. B. P. 

Bied's Nest PtrDDmo. (Hot.) 
Put in the bottom of a buttered baking dish six tart apples that have 
been pared and cored. Mix together two cups of thick sour cienm with 
two and a half cups of Sour, until smooth ; then add one-half tcaspoonful 
of soda which has been dissolved in a little boiling water ; mix v ell together 
' and pour over the apples, and bake in a moderate oven about one houv. 
Serve hot, with Hard Sauce. 

Peach Gobbleb. 
Mix on«-half teaspoonful of salt and one heaping teaspoonfal of baUt^ 
powder with one pint of flour. Rub this with a piece of butter the size of 
an egg. Beat one egg light and to it add three-quarters of a cup of milk. 
Pour this into the flour and beat thorouglily ; then ponr Into a greased bok- 
ge enough to have the batter about one inch thick. Have the 
ned and out into halves, put them over the batter the hollow 
II the hollow places with sugar aud bake in a quick oven one- 
Serve hot with sugar and cream, or peach sauce. 


Apple Bolby Polet. 

* Slice tart apples, make rioh soda bisouit dough, (or raised biscuit do>igh 
may be used if rolled thinner), roll to half au inch thick, and lay the apples 
on the prepared paste or crust, roll up, tuck ends in, prick deeply with a 
fork, lay in a steamer and place oVer a kettle of boiling water, cook an hour 
and three-quarters. Cut across, and eat with sweetened cream or butter 
ftad sugar. Cherries, dried fruit or any kind of berries can be used. 

Rhubarb, ob Pie-Plant Puddinq. 

Chop rhubarb pretty fine, put in a pudding-dish, and sprinkle sugar 
over it ; make a batter of one cupful of sour milk, two eggs, a piece of but- 
ter the size of an egg, lialf a teaspoonful of soda, and enough flour to make 
batter about as thick as for cake. Spread it over the rhubarb, and bake 
till done. Turn out on a platter upside-down, so that the rhubard will be 
on top. Serve with sugar and oream. 

Fruit Pudding. 

One quart of any of the small fruits, one pint of molasses, oloi^is and 
spices to taste, one teaspoonful of soda dissolved in a teacupful of warm 
water, flour to make it as thick as pound cake. Put it into a bag and boil 
three hours. 

Baked Lemon Puddinq (Queen of Puddings.) 

One quart of milk, two cupfuls of breadcrumbs, four eggs, whites and 
yolks beaten separately, butter the sise of an egg, one cupful of white sugar, 
one large lemon — ^juice and grated rind. Heat the milk and pour over the 
bread-crumbs, add the butter, cover and let it get soft. When cool, beat 
the sugar and yolks, and add to the mixture, also the grated rind. Rake in 
a buttered dish until firm and slightly brown, from half to three-quarters of 
an hour. When done, draw it to the door of the oven, and cover with a 
meringue made of the whites of the eggs, whipped to a froth with four 
tablespoon fuls of powdered sugar, and the lemon juice , put it back in the 
oven and brown a light straw color. Eat warm, with lemon sauce. 

Rauhv Puddinq. 

One cupful of raisins, one cupful of chopped suet or butter, one cupful 
of molasses (some like one cupful of sugar with two spoonfuls of molasses 
better), one cupful of sour milk, one teaspoonful of soda, salti flour to make 
A stiff batter ; steam three or four hours. Sauoe» 




Hasty Pudding. 

Sei a sauoepan or deep frying-pan on the stove, the bottom and sides 
'^vrell butteted, put into it a quart of sweet milk, a pinch of salt, and a piece 
of butter as large as half an egg ; when it boils have ready a dish of sifted 
flour, stir it into the boiling milk, sifting it through your fingers, a handful 
at a time, until it becomes smooth and quite thick. Turn it into a dish that 
has been dipped in water. Make a sauce very sweet to s«erve with it. 
Maple iholasses is fine with it. This pudding is much improve by adding 
oanned berries or fresh ones just before taking from the stove. 

P&AB, Peach, and Apple Pudding- 

Pare some nice, ripe pears (to weigh about three-quartera oi a pound); 
put them in a saucepan with a few cloves, some lemon or oranj^e peel, and 
stew about a quarter of an hour in two cupfuls of water ; put them in your 
pudding-dish, and make the following custard; one pint of cream, or 
milk, four eggs, sugar to taste, a pinch of salt, and a tablespoonful of flour ; 
beat eggs and sugar well, add the flour, grate some nutmeg, add the cream 
by degrees, stirring all the time ; pour this over the pears, and bake in a 
quick oven. Apples or peaches may be substituted. Serve cold with 
sweetened cream. 

Dbied Peaoh Pudding. 

Boil one pint of milk, and while hot turn it over a pint of bread-crumbs. 
Stir into it a tablespoonful of butter, one pint of dried peaches stewed soft. 
When all is obol, add two well-beaten eggs, half a cupful of sugar^ and a 
pinch of salt ; flavor to taste. Put into a well-buttered pudding^^b, and 
bake half an hour. 

. \ 

■^  » « 


I Obakgb Ics Cbbam. 

One quart of oream, three-quarters of a pound of sugar, juice of five 
oranges, rind of one orange. Put half of cream in double boiler, add sugar 
and stir till dissolved ; add remainder of cream, and when cool add juice and 
rind of oranges. Turn into freezer, and freeze. 


One quart of cream and one quart of milk, one-half pound of sugar, one 
tablespoonful of vanilla, six eggs, four ounces of sweet chocolate. Put the 
milk on to heat in a farina boiler. Beat the yolks of the eggs and sugar to* 
gether until very light. Whisk the whites of the eggs to a stiff froth, then 
add them to the yolks and sugar ; stir this into the milk, and stir and cook 
until it begins to thicken. Take from the fire, add the chocolate grated, and 
stir into the cream. When cool, freeze. This is very nice with whipped 
cream served around it. 

Fbuit Icb Caeah. 

Fruit ice creams of all kinds can be made by allowing one quart of ber^ 
ries to one pint of crenm, one pint of sugar and one quart of milk. Crush 
all the small fruits with the sugar, being guided as to the amount of sugai 
by the acidity of the fruit. If large fruits are used, such as pears, pine, 
apples, peaches, apples, etc., grate them, add cream and milk, rub through a 
fine strainer into the freezer. 

TuTTi Frutti Ice Cream. 

Two quarts of cream, one pound of sugar, and four whole eggs ; mis 
well together ; place on the fire, stirring constantly, and just bring to boil* 
ing point; remove immediately and continue to stir until nearly cold ; flavoc 
with a tablespoonful of extract of orange ; place in freezer and when frozen 
hard enough to pemove the dasher, mix thoroughly into it one pound of pre* 
served fruits, in equal parts of peaches, apricots, cherries, pineapples, eto^; 
all of these fruits are to be cut up into small pieces, and benten thoroughly 
with the froxon cre^mx. Cov^r and sf* *' ' "^ay to ripen for two hours. 


Vanilla Ice Cbeau. 
One quart of cream, oiio pint of milk, one Tanilla bean or two table* 
spoonfuls of ttie extract, one-balf pound of sugar. Put the sugar, half the 
cream, and the bean split in halves on to boil in a farina boiler ; stir con* 
stantly for ten minutes. Take from the fire, take out the bean, and with a 
blunt knife serape out the seeds and the soft part from the inside of the 
bean, being careful not to waste one drop. Mix the seeds thoroughly with 
the oi'eam, and stand away to cool. When cold, add the remaining cream* 
and freeze. 


One quart of cream, one pint of milk, one-half pound of Bugar, four 
ounces of Mocha or three ounces of Java. Have the coffee ground coaraely ; 
put it in a farina boiler with one pint of the cream and steep for ten min- 
utes, then strain it through fine muslin, pressing it hard to get all the 
strength. Add the sugar, stir until it is dissolved, add the remaining pint 
of cream, cool, and freeze. Remove the dasher, repack, covefi and stand 
away for two hours to ripen. This will serve six persons. 

'' Pistachio Icb Cbbah. 

Wash two quarts of spinach and throw it into a kettle of boiling water. 
Boil rapidly for three minutes and drain Id a colander, pounding the spinach 
until reduced to a pulp. Then squeese the juioe out through a fine muslin 
bag, and set to cool. Blanch and pound one pound of shelled pistachio 
nuts. Put one quart of cream and one pound of sngar on to boil, stirring 
until the sugar is dissolved. Tlien add one quart more of cream, two tea- 
spoonfuls of extract of almonds, two of vanilla, the nuts and sufficient spin- 
aoh to make it a light green. Freeze and pack. 

<■ Bisque Tce Cream. 

Pound and pnt through a colander one-quarter of a pountt of maoaioons, 
three lady fingers and four kisses. Put on to boil one pint of cream and 
one medium-sized cup of sngar; stir until dissolved. Take from the fire 
and set to cool, then add another pint of cream and freeze. When frozen* 
add the pounded cakes, one teaspoonful of vanilla, and one teaspoonfnl of 
oaramel, and beat the whole until perfectly smooth, when it is ready to pock. 

Banana Tck Cream. 
- Bring one quart of milk to a scald and add slowly to U the yolks of ten 
eggs and one pound of sugar which have been beaten together until light. 
Oook nntU to tblekans, ■tirriugr oonitantly^ Add one quart of or*"-— aad wt 



to cool. When cold add eight bananas which have been mashed through a 
colander. Freeze and pack. 

Poor Man's Ice Cbeam. 

Mix the juice from three lemons with one pound of sugar and add to it 
one quart of milk, one quart of cream, and one grated nutmeg. Freeze and 

Apricot Water Ice. 

Boil together for five minutes two quarts of water and one pound of 
sugar. Press through a sieve two quarts of apricots and add to the syrup. 
Add t1>e juice from three lemons, and set to cool. When cold, freeze and 
then pack. 

Strawberry Water Ice. 

Mash one quart of berries and strain and press the juice through a 
cloth. Add to the juice one quart of water, the juice of two lemons and 
one pound of sugari Stir until dissolved and freeze. 

Lemon Ice. 

The juice of six lemons and the grated rind of three, a large sweet 
orange, juice and rind ; squeeze out all the juice, and steep in it the rind of 
orange aud lemons a couple of hours ; then squeeze and strain through a 
towel, add a pint of water and two cupfuls of sugar. Stir until dissolved, 
turn into a freezert then proceed as for ice cream, letting it stand longer, 
two or three boors. Other flavors may be made in this manner, varying the 
flavoring to taste. 

Cherry Sherbet. 

Boil for five minutes, one quart of water and one pound of sugar. Seed 
one quart of sour cherries, add to the syrup and when cold press through a 
very fine sieve and freeze. Stir constantly while freezing. Beat the white 
of one egg until frothy, then add one tablespoonful of powdered sugar and 
beat until white and stiff. Remove the dasher when sherbet is frozen and 
stir in this meringue. Repack and stand asida until wanted. Serve In 
small tumblers or lemonade glasses. 

Lemon Sherbbx. 
Boil one and one-fonrth pounds of si^r, one quart of water, and the 
grated yellow rind of three lemons five minutes and stand aside to cool. 
When cold, add the juice of four or five juicy lemons and strain through a 
elotb. Freese and add the meringue aa lu cherry sherbet. 

152 ICE CRfeAM Aim icea 

Pineapple Sherbet. 

Orate two larg^ yellow pineapples and mix with two quarts of watef, 
and a pint of sugar ; add the juioe of two lemons. Place in a freezer and 

Raspberry Sherbet. 

Two quarts of raspberries, one pound of sugar, two quarts of water, 
the juice of a large lemon, one tablespoonf ul of gelatine. Mash the berries and 
sugar together and let them stand two hours. Soak the gelatine in cold 
water to cover. Add one pint of the water to the berries, and strain. Dis- 
solve the gelatine in half a pint of boiling water, add tills to the strained 
mixture and freeze. 

Frozen Fruits. 

' Frozen fruits are mixed and frozen the same as water ioe, mashing or 
cutting the fruits, and using them without straining. 

If canned fruits are used, only half the quantity of sugar given in the 
recipes for fresh fruits will be required. 

Frozbk Cherries. 

Two quarts of pie or morello cherries, or one quart-can, two pounds of 
sugar, two quarts of watefT Stone the cherries, mix them with the sugar, 
and stand aside one hour ; then stir until sugar is thoroughly dissolved ; add 
the water, put into the freezer, and turn rapidly until frozen. 

Frozen Strawberries. 

To one quart of berries add the juice of two lemons and one pound of 
sugar, and set aside for one hour. Then mash the berries, add one quart 
of water and stir until all the sugar is dissolved when it is ready to freeze. 

Frozen Custard. 

Bring to a scald one quart of milk. Wet two tablespoonfuls of corn- 
starch with a little cold milk, add to the hot milk and stir constantly until 
it begins to thicken. Then add four eggs and one-half pound of sugar which 
have been beaten light together. Cook for a few minutes and take from the 
fire. Add vanilla to taste and set aside to cool. When cold, freeze same 
as ice cream. 

Frozen Chocolate Cxtstard. 

Bring to a scald one pint of milk. Add to it four eggs and one large 
cup of sugar , which have been beaten very light together, and one cup of 
chocolate. Cook a few minutes, then set to cool. Add to it one pint of 
cream and one teaspoonful of vanilla. Freeze when cold* 


Bbkakvast Is often a failure for the want of a good cup off oofbe. 
There is almost as much in the making as in the coffee itself. 

The most important consideration in the making of a good cup of 
ooffee or tea is boiling water, but many housewives are apt to overlook this 
£sct. Never boil the water more than three or four minutes, for longer 
boiling will cause it to lose most of its natural properties bj evaporation, 
leaving a liquid composed mostly of lime and iron, which becomes flat and 
hard. This will spoil the best coffee and tea. 

Water left in the tea-kettle over night mu$t never be used in preparing 
the brealifaet coffee; no matter how excellent your coffee or .tea may be, it 
will be ruined by the addition of water that has been boiled more than once. 

To avoid adulteration, buy coffee in the grain, either raw or in small , 
quantities freshly roasted. The best kinds are the Mocha and Java, and 
some prefer to mix the two, having roasted them separately in the proper- 
tion of one-third of the former to two-thirds of the latter. Keep in a 
closely-covered tin or earthern vessel. 

Do not buy mucli at a time (unless in air-tight packages), a week or ten 
days* supply is enough, and if you can buy it twice a week it is all the better. 

Filtered or Drip Coffee. 

For each person allow a tablespoonful of finely ground coffee, and to . 
every tablespoonful allow a cupful of boiling water. Have a small iron ring 
made to fit the top of the coffee-pot inside, and to this ring sew a small 
muslin bag (the muslin for the purpose must not be too thin). Fit the i>ag 
in the pot, pour some boiling water in it, and, when the pot is well warmed, 
put the ground coffee in the bag ; pour over as much boiling water as is re^ 
quired, close the lid quickly, and, when all the water has filtered through, 
remove the bag, and, send the coffee to table. Making it in this manner 
prevents the necessity of pouring the coffee from one vessel to another, 
whioh cools and spoils it. The water should be poured on the coffee grad- 
ually so that the infusion may be stronger ; and the bag must be well made 
that none of the grounds may escape through the seams and so make the 
coffee thick and mudd)-. 


BoiLBD Coffee. 

Equal parts of Mooha and Jara ooffee ; allow one heaping tablespoon* 
fol of coffee to each person, and ^* one for the pot *' to make good strength* 
Mix one egg with the grounds ; pour on the coffee half as much boiling 
water as will be needed r let coffee froth, tlien stir down grounds, and let 
boil fiTC' minutes; then let coffee stand where it will keep hot, but not boil, 
for five or ten minutes, and add rest of water. 


Beat the white of an egg, put to it a small lump of butter and pour 
the coffee into it gradually, stirring it so that it will not curdle. It is diffi- 
cult to distinguish this from fresh cream. 


Use a brown earthern teapot, and dare to bring it to the table. Put 
your dry tea into this dry pot; cover it and let it stand on the back of tkf 
stove till pot and tea are hot : this releases the aromatic oil of the leavee 
Now pour on the boiling water, as much as you want tea ; cover it closely 
In Scotland they use a close wadded bag called a cosey to cover the pot, and 
it is a valuable invention. Never boil tea, black or green ; heat the leaves, 
steep in boiling water, and keep the steam in the pot and the tea will be 
excellent. Never use a metal teapot. Russian tea is made by putting a 
slice of lemon in each cup and pouring over it the boiling tea. 

Iced Tea. 

The tea should be made in the morning, very strong, and not allowed 
to steep long. Keep in the ice-box till the meal is ready and then pat in a 
small quantity of cracked ice. Do not pour the scalding hot tea on a gob- 
let of ice as many do, for the ice melts the tea and makes it weak, insipid, 
and ' libel on its name. Iced coffee is. very nice made in the same way. 


Put one quart of milk in a farina boiler to boil. Moisten four table- 
spoonfuls of cocoa with a little cold milk and add to the boiling milk stir- 
xldjl all the while. Boil five minutes and serve tiot with whipped cream. 


AUow half a cupful of grated chocolate to a pint of water and a pint 
of milk. Rub the chocolate smooth in a little cold water, and stir into the 
boiling water. Boil three minutes» add the milk and boil ten minutes raova^ 


stirriug it often. Sweeten to your taste. Or put half a cupful of choco- 
late into a farina boiler, stand it over the fire to melt When melted, add 
one quart of new milk or half water if preferred slightly warmed, and two 
tablespoonfuls of sugar. Cover the farina-boiler and boil three minnteBt 
then, with an egg-beater, beat the chocolate until smooth and creamy. 
Serve with whipped cream. 

Raspbbbby Vinegar. 

Put two quarts of raspberries into a suitable dish, pour over them a 
quart of good vinegar, let it stand twenty-four hours, then strain mashing 
the fruit well to get all the juice, and pour this liquor on another quart of 
berries ; do this for three or four days successively, and strain it ; the last 
time through a flannel bag. Now add one pound of sugar to every pint of 
this liquid. Boil slowly five minutes, skim, let stand fifteen minutes, bottle, 
and seal Strawberry and blackberry vinegars are made in precisely the 
same manner. 

Fob a Summeb Dbaught. 

The juice of one lemon, a tumblerful of cold water, pounded sugar to 
taste, half a small teaspoonful of carbonate of soda. Squeeze the juice 
from the lemon ; strain, and add it to the water, with sufficient pounded 
sugar to sweeten the whole nicely. When well mixed, put in the soda, stir 
well, and drink while the mixture is in an efFervescing state. 

Inexpensive Dbink. 

A very nice, cheap drink which may take the place of lemonade, and be 
found fully as healthful, is madeAvith one cupful of pure cider vinegar, half 
a cupful of good molasses, put into one quart pitcher of ice-waten A table- 
spoonful of ground ginger added makes a healthful beverage. 

A Good Summeb Dbink. 

Two pounds of grapes, three tablespoonfuls of sugar, one-half pint oi 
•old water. Squeeze the grapes hard in a coarse cloth, when you have 
picked them from the stems. Wring out every drop of juice ; add the 
angar, and when it is dissolved, the water, set on ice until very cold. You 
oan add more sugar if you like, or if the grapes are not quite ripe. 

Iced Buttbbmilk. 

There is no healthier drink than buttermilk, but it must be the creamy^ 
rieh buttermilk to be good. Tt should stand on the ice to eool, though if 
very rieh and thiok a little ice in it is an improvement. 


« t 


Whip the whites and yolks of six eggs to a stiff oream, adding a half 
capful of sugar. Pour into a quart of milk, adding a teaoup of good 
brandj, and a little flavoring of nutmeg. Mix the ingredients thoroughly 
and add the whites of three additional eggs well whipped when eggs are 

Strawberry Syrup. 

Take fine, ripe strawberries, crush them in a cloth, and press the juioe 
from them; to each* quart of it put a quart of simple syrup, boil gently for 
one hour, then let it become cold, and bottle it ; cork and seal it. When 
served reduce it to taste with water, set it on ice, and serve in small tumb- 
lers half filled. 

Lemon Syrup. 

Take the juice of six lemons, grate the rind of three in it, let it stand 
overnight, then take three pounds of white sugar, and make a thick syrup. 
When it is quite cool, strain the juice into it, and squeeze as much oil from 
the grated rind as will suit the taste. A tablespoonful in a glass of water 
will make a delicious drink on a hot day. 

Berry Sherbet. 

Crush one pound of berries, add them to one quart of water, one lemon 
sliced, and one teaspoonful of orange flavor, if you have it. Let these in- 
gredients stand in an earthen bowl for three hours ; then strain, squeezing 
all the juioe out of the fruit. Dissolve one pound of powdered sugar in it, 
strain again, and put on the ice until ready to serve. 

Koumiss, or Milk Beer. 

One quart of new milk, four lumps of white sugar, one gill of fresh 
buttermilk. Mix until the sugar dissolves. Let stand in a warm place ten 
hours, when it will have thickened ; then pour from one vessel into another 
until it is smooth and thick. Bottle and keep in a warm place twenty-four 
hours— in winter it may take thirty-six hours. Cork the bottles tight; tie 
the corks down. Shake for a few minutes before using. One teaspoonful 
of yeast may be used instead of the buttermilk. The milk should be un* 
skimmed. This agreeable beverage is recommended for a delicate stomach, 
as aiding in the assimilation of food ; it is also healthful for young children* 



Always use a long handled hardwood spoon so as to enable you to 
work quietly and easily. 

See that the lamp is filled and the matches handy before you are seated. 
Butter may be made into ounce balls (so one can be more accurate in meas- 
urements) and placed in a pretty dish on the right. Measure the cream or 
milk and put it in a pitcher on the left along with the bottles containing 
sauces and catsups. 

When butter and flour are to be rubbed together, do it before hand and 
so save time and confusion. If the butter is to be browned firs« l at it in 
the chafing dish^ then have the flour in a pretty bowl, to be added later. 

Try and have all necessary materials on the table when the chafing dish 
is placed before the host or hostess. 

To Makb Toast. 

Place an asbestos mat over the lamp; out iti^ trusts from the bread, 
and toast carefully. Spread with butter and put on a plate which has been 
pre vio usly heated. 

Welsh Rarebit. 

Grate a pound of good old English dairy cheese. Rub a clove of garlic 
or an onion over the bottom of the dish ; put in the cheese with a gill oi 
sweet cream or milk and a teaspoonful of made mustard. Stir constantly 
until the cheese is melted. Serve on butter toast. 

How TO Skrve Lobster. 

Cut the lobster into rather small pieces, and stir in two ounces of butter 
until very hot, then add a tablespoon ful of tomato or walnut catsup, a table- 
spoonful of Worcestershire sauce, a half cup of good stock and salt to taste. 

Oysters Fricasseed. 

Have a tablespoonful of butter and one of flour rubbed together, and in 
the dish along with a teacupful of milk. When ready, light tlie lamp and 



B^r continually until it becomes a smooth sauce, then add fifty well drained 
oyuters. Let boil. Add a taaspoonful of salt, the yolks of two eggs and a 
dash of peppsT. A little parsley chopped line improves the appearance at 
thi» diah. Stir a minute and serve from dish. 

CuEAMED Potatoes. 
Have a tablespoonful of butter and the same of flour rubbed together in 
the dish. Stir into this a half pint of milk. When Iiot, add about oae pint 
. of cold boiled potatoes cut into dice. Season with salt and pepper. Be 
careful not to break potatoes while Btiriiiig. Serve Jiot. 

Have four eggs beaten only until well mixed, some chopped parsley, 
and four tablespoon fuls of warm milk in a bowl at your left. Melt one 
tablespoonful of butter in the chafing dish, and wlien hot, pour in the egg 
mixture and season. When bottom part seta Tift the edge and allow the 
soft portion to run under. When done, fold and serve. 

To six well-beatea eggs, add one tablespoonful of butter, pinch of salt, 
and six tablespoonfnis of cold milk. Melt one ounce of butter in the clialiiig 
dish, and when, hot stir in the egg and stir constantly until done. Serve im' 

Melt in the ohaflng dish one tablespoonful of butter, and when hot put 
in the steak and oook ten minutes, turning often ; season with salt and pep- 
per and dot over with small bits of currant jelly and serve at once. 

CBBAum) Chicken. 
Cut oold roasted chicken into small pieces. Put one tablespoonful of 
bntter and one of flour rubbed togetlier in the chafing dish. Add a half 
pint of milk, and when hot put in the chicken and season. Serve when hot. 
Mushroomt may be added if liked. They should be chopped and added 
with tho meat. 

Oai^s Liveb and Baoon. 
Pour boiling water over the liver and let stand a few minutes. Hare 
three thin slioes of baoon in the chaflng dish. Light the lamp and put in 
th« liver when the baoon is oriap. Season with salt and pepper and serve. 


Tomatoes Fbied. 


Cut tomatoes in slices one-half inch thick. Put one tablespoonfiil of 
butter in the pan, and when hot put in tomatoes. Brown on both sides, 
frying slowly. Have thickening mixed with one cup of milk, pour over the 
tomatoes, season with salt and pepper and serve. 


Put two tablospoonf uls of butter in the chafnig dish and when hot — not 
brown — add twenty-five oysters. Sprinkle over them one teaspoonful of 
curry powder, and season with pepper and salt. Rub the spoon with a clove 
of garlic and stir until boiling. Serve hot at once. 

Melted Cheese. 

Put in the chafing dish one-half pound of good rich cheese which has 
been grated. Add a pinch of salt, a dash of pepper, and four tablespoonfuls 
of rich cream. Stir until melted and pour over crackers which have been 
arranged on a hot dish. Serve. 



To Makb Buttbb. 

Wurin the cream to a temperature of 66^ or 58^ Fahr., and it will chum 
m fiftsen minutea. After the butter collects in the churn, take it out and 
stand it for a minute in a very cold place. Do not wash it, as in this way 
you rob it of certain elements necessary for its preservation. Work it'con- 
tinuoQsiy and thoroughly until all the buttermilk is out, adding two even 
teaspoon/uls of very fine salt to each pound of butter, after you have 
worked it about five minutes. Make it at once into prints, and stand away 
in a cool plaue. 

Tlia ciiuru, dasher, tray and ladle, should be well scalded before using, 
so that the butter will not stick to them, and then cooled with very 
cold water. When you skim cream into your cream jar, stir it well 
into what is already there, so that^t may all sour alike; and no freih eream 
ihotdd be put with it within twelve hours before churning, or the butter will 
not come quickly ; and perhaps, not at all. 


V First work your butler into small rolls, wrapping each one carefully in 
a clean muslJn doth, tying them up with a string. Make a brine, say three 
gallons, having it strong enough of salt to bear up an egg ; add a half tea- 
cupful of pure, white sugar, and one tablespoonful of saltpeter; boil the 
^ brinef and when cold, straia it carefully. Pour it over the rolls so as to 
more than cover them, as thihi excludes the air. Place a weight over all to 
keep the rolls under the surface^ 


Any person who Is fond of cheese could not fail to favor this recipe. 
Take three slices of bread, well buttered, first cutting off the brown outside 
crust. Grate fine a quarter of a pound of any kind of good cheese ; lay the 
bread in layers in a bettered baking dish, sprinkle over it the grated cheese, 
soBde salt and pepper to taste. Mix four well-beaten eggs with three cups 
of milk ; poo? It over the bread and cheese. Bake it in a hot oven as you 

ivoiM oook a bwa4 puMnj^ '^^"^ tuakea an amj^ ^ to ftmr odoola. 



Cheese Fondu. 

Melt an ounce of butter, and whisk into it a pint of boiled milk. Dis- 
solve two tablespoon fuls of ilour in a gill of oold milk, add it to the boiled 
milk and let it cool. Beat the yolks of four eggs with a heaping teaspoon* 
ful of salt, half a teaspoonful of pepper, and five ounces of grated cheese 
Whip the whites of the eggs, and add them, pour the mixture into a deei;) 
tin lined with buttered paper. It should be only half filled, as the fondu 
will rise very high. Pin a napkia around the dish iu which it is baked, and 
aerve the moment it is baked. 

Cheese Straws. 

One teaspoonful of butter, one egg, one-half cupful of flour, three table- 
spoonfuls of grated cheese, pinch of salt, and a tiny pinch cayenne pepper. 
Work the butter in the flour ; add cheese and seasoning ; make into a paste 
with the egg. Roll into a thin sheet, cut in strips four inches long and oc^e 
fourth of an inch wide and bake in a moderate ov^a until a light brown.--* 

Welsh Rabedits. 

Put half an ounce of butter in a frying-pan; when hot, add gradually 
four ounces of mild American cheese. Whisk it thoroughly until melted. 
Beat together half a pint of cream and two eggs ; whisk into the cheese, 
add a little salt, pour over the crisp toast, and serve. 

Cheese Souffl^ 

Two tablespoonfuls of butter, one heaping tablespoonful of flour, one- 
half cup of milk, one cup of grated cheese, three eggs, one-half teaspoonful 
of salt, and a sprinkle of cayenne. Put the butter in a saucepan, and when 
hot, add the flour and stir until smooth. Add the milk and seasoning. 
Cook two minutes, then add the well-beaten yolks of the eggs and the 
•heeae. Set away to cool. When cold add the whit^a of the eggs beaten 
to a stiff froth. Turn into a buttered dish, and bake from twenty to twenty* 
&n minutes. Serve the moment it comes from the oven* 

Crisp Cheese Cbackbrs. 

Split crackers and brown in the oven. Prepare grated cheese by sea- 
Mning it with salt and pepper. Cover each half cracker with the mixture 
and return to the oven. When the oheese baa melted they are zeady to 


/ • 




Slip is bonnyclabber without its acidity, and very delicate in its flavor. 
Make a quart of milk luke warm ; then stir into it one large spoonful of the 
preparation called rennet ; set it by, and when cool again it will be as stiff 
as jelly. It should be made only a few houi^s before it is to be used, or it 
will bQ tough and watery ; in summer set the dish on ice after it has jellied* 
Served with powdered sugar, nutmeg and cream. 

Cheesb Sakdwiohbs. 

These are extremely nice, and are very easily made. Take two hard* 
boiled eggs, half a pound of common cheese grated, one teaspoonful of salt, 
one-half teaspoonful of pepper, one teaspoonful of mustard, two tablespoou- 
fuls of melted butter, and two tablespoon fuls of vinegar or oold water. Take 
the yolks of the eggs and put them into a small bowl and crumble it down, 
put into the butter and mix it smooth with a spoon, then add the salt, 
pepper, mustard and the cheese, mixing each well. Then put in the table- 
spoonful of vinegar, which will make it the proper thickness. If vinegar is 
not oared for, then use oold water instead. Spread this between two biscuits 
or pieces of oat cake, and you will find it a very nice sandwich. Some 
people will prefer them less highly seasoned, so, season to taste. 


Put a pan of sour or loppered milk on the stove or range, where it be 
warln not hot, let it scald until it becomes thick, then pour boiling water 
over it to the proportion of one quart to four quarts of milk. Stir and pour 
in a clean bag of cheese cloth and hang where the whey may drain out bat 
do not squeeze. When dry put it into a dish and chop it fine with a spoon, 
adding a tablespoonful of salt, a tablespoonful of butter, and enough sweet 
cream to make the cheese the consistency of putty. With your hands make 
it into little balls flattened. Kee][> it in a cool place. Many like it made 
rather thin with cream, serving it in a deep dish. Tou may make this 
cheese of sweet milk by forming the curd with prepared rennet. 

, Toasted Chebsb ob Scotch Rabbbit. 

Ooe-half pound of rich cheese, five slices of bread, salt and cayenne 
to ta&te. Cut the cheese into very thin pieces, spread it on a heated flat 
dish, and stand it over boiling water to melt. Toast the bread, and butter 
it ; plaee it on a hot dish, add the seasoning to the cheese, and spread it ove* 
the toast. Serve ver/ hot. 


Pastry Ra^iakiks. 

Soil the remains of any light pufif paste left from pies oat evenly, and 
sprinkle it with grated cheese of a nice flavor. Fold the paste in three, roll 
it out again, and sprinkle more cheese over ; fold the paste, roll it out, and 
cut in any shape that may be desired. Bake the ramakins in a quick oven 
from ten to fifteen minutes, dish them on a hot napkin, and serve quickly. 
The appearance of this dish may be very much improved by brushing the 
ramakins over with yolk of egg before they are placed in the oven. Wheie 
expense is not objected to, parmesan is the best kind of cheese to use fol 
making this dish. Very nice with a cup of coffee for a lunch. 


This dish is best in the summer, when milk sours and thickens very 
quickly. It should be served very cold. A nice way is to pour the milk 
before it has thickened into a glass dish, and when thick set on ice for an 
hour or two, and it is ready to serve, and is really a very pretty addition to 
the supper table. Serve in sauce dishes or deep dessert plates, sprinkle witfa 
sugar (maple is nice), and a little gratsd nutmeg, if liked. 

-. 1 .^ #.\i<^ 


Datntt servioe and delicate ohina will often tempt an Invalid more thai 
ike food. 

Let the napkins be clean and the tray covered, unless a fancy trayi 
Never let the patient wait too long. 

The invalid, as a rule, will be more likely to enjoy any preparation sent 
to him if served in small dainty pieces. 

Never send more than a supply for one meal ; the same dish too tt^- 
qnently set before an invalid very often causes a distaste when a change 
would perhaps tempt the appetite. 

Invalids should have no fried, hard or greasy food, no pastry, no rich 
oakes, no old-fashioned rich preserves. 

Buttered-toast, either dry or dipped, though so generally given, is rarely 
a suitable article for the sick, as melted oils are very difficult of digestion. 

Roasted potatoes, very mealy, are preferred to other vegetables. 

Beef Tea. 

One pound of lean beef, cut into small pieces. Put into a glass can- 
ning-jar without a drop of water ; cover tightly, and set in a pot of cold 
water, heat gradually to a boil, and continue this steadily for three or four 
hours, until the meat Is like white rags and the juice all drawn out. Season 
with salt to taste, and, when cold, skim. Do not use pepper. Another 
method of obtaining the juice from beef is to cut juicy beef into small pieces, 
put it into a bowl with small pieces of ice. . When the meat is white the 
beef may be pressed and strained' and heated (not boiled), seasoned and 
served. This is good, after severe cases of typhoid fever. 

Bkbf Broth. 

Cut in small pieces one pound of good lean beef ; put on in two quarts 
of cold water and boil slowly, keeping it well covered, one and one-half 
hours } then add a half teacup of tapioca, which has been soaked three-quarters 
of BM hour in water enough to cover, and boil half an hour longer. Some 
tM^ wMi the tapiooa, a small bit of parsley, and a slice or two of oaloa. 


Strain before serving, seasoning slightly with pepper and salt. It is more 
strengthening to add, just before serving, a soft poached egg. Rice may be 
used instead of tapioca, straining the broth, and adding one or two table- 
spoonfuls of rioe (soaked for a short time), and then boiling half an hour. 

ScBAPED Beef. 

^ Take a good piece of raw steak, lay it on a meat board, and with ^ 
knife scrape into fine bits; after removing all hard and gristly parts put i( 
into a pan over the fire and let it remain just long enough to become 
thoroughly heated through, stirring it up from the bottom occasionally; 
season with a little salt. This is very nutritious and quite palatable. 

CoRNMEAL Gruel. 

One tablespoonful of fine Indian meal, mixed with cold water and a 
saltspoonf ul of salt ; add one pint of boiling water, and cook ten minutes. 
Stir it frequently, and if it becomes too thick use boiling water to thin it. 
If the stomach is not too weak a tablespoonful of cream may be used to 
oool it. Some like it sweetened and others like it plain. It should be very 
smooth, and should not have the faintest suspicion of a scorch about it. For 
very sick persons let it settle, pour off the top, and give without other sea- 
soning. For convalescents toast a piece of bread as nicely as possible, and 
put it in the gruel with a tablespoonful of nice sweet cream, and a little 
ginger and sugar. Tliis should be used only when a laxative is allowed. 


Onion Gruel. 

It is excellent for cold. Slice down a few onions and boil them in a 
pint of new milk, stir in a sprinkle of oatmeal and a very little salt, boil till 
the onions are quite lender, then sup rapidly and go to bed. 

Cracker Gruel. 

Pour one cnp of boiling water over four tablespoonfuls of powdered 
Qrackers and stir until smooth. Add one cup of milk, and return it to tho 
fire. Let it boil until it thickens. Season with salt and serve imme* 

Ego Orubl. 

Beat the yolk of one egg until light with one teaspoonfdl of sugar and 
a sprinkle of salt. Add a little flavoring of nutmeg or cinnamon. Then 
stir in the white which has been beaten until foaming. Pour over it the hot 
milk, and senra at ono«» 



Oatmeal Gruel. 

Put one quart of boiling water and one-half teaspoonful of salt into a 
double boiler, and sprinkle in two tablespoonfuls of fine oatmeal. Cook one 
hour, strain and serve with milk and sugar, if ordered. Farina gruel is 
made in the same way. 

Barley Grubl. 

Boil the barley three or four hours in plenty of water, then when the 
water is white and glutinous, strain it off and add a little loaf sugar, and a 
very little salt. This is exceedingly nourishing, and is good for infants. 

Prepared Flour. 

Take a teacupful of flour, tie up tightly in cloth and put in a kettle of 
water; boil from three to six hours, take out, remove the cloth, and you will 
have a hard, round ball. Keep in a dry, cool place, and when wanted for 
use, prepare by placing some sweet milk (new always preferred) to boil, and 
grating into the milk from the ball enough to make it ns thick as you desire, 
stirring it just before removing from the stove with a stick of cinnamon ; this 
gives it a pleasant flavor ; put a little salt into the milk. Very good for 
children having summer complaint. 

Graham Gems for Invalids. 

Mix graham flour with half milk and half water, add a little salt, beat, 
making the batter thin enough to pour ; have the gem-pan very hot, grease 
it, fill as quickly as possible and return immediately to a hot oven ; bake 
about thirty roiuutes. Practice will teach just the proper consistency of the 
batter^ and the best temperature of the oven. It wil.l not be good unless 
well beaten. 

To Remove Grease from Broths. 

A.f ter pouring in dish, pass clean white wrapping paper quickly over the 
top of broth, using several pieces, till all grease is removed. 

Clam Broth. 

Select twelve small, hardshell clams, drain them, and chop them fine; 
add half a pint of clam juice or hot water, a pinch of cayenne, and butter the 
size of a walnut; cook slowly for one half hour. Then add one gill of hot 
milk, let boiU strain, and serve. An excellent broth for a weak stomach. 


Veal ok Mutton Bkoth. 

Take a scrag-end of mutton (two pounds), put it in a saucepan, with 
two quarts of cold water, and an ounce of pearl barley or rice. When it is 
coming to a boil, skim it well, then add half a teaspoonful of salt ; let it 
boil until half reduced, then strain it, and take off all the fat, and it is ready 
for use. This is excellent for an invalid. If vegetables are liked in this 
broth, take one turnip, one carrot, and one onion, cut them in shreds, and 
boil them in the broth half an hour. In that case, the barley may be served 
with the vegetables in broth. 

Chicken Broth. 

Make the same as mutton or beef broth. Boil the chicken slowly, put- 
tinij on just enough water to cover it well, watching it closely that it does 
not boil down too much. When the chicken is tender, season with salt and 
a very little pepper. The yolk of an egg beaten light and added, is very 

Oyster Toast. 

Toast a nice slice of dry bread, butter it and lay it on a hot dish. Put 
in a tin basin six oysters, half a teacupful of their own liquor, and half a 
cupful of milk, and boil one minute. Season with a little butter, pepped 
and salt, and pour over the toast and serve. 

Plain Milk Toast. 

Cut a thin slice from a loaf of stale bread, toast it quickly, and sprinkle 
a little salt over it. Pour upon it four tablespoonfuls of boiling milk or 
cream. Crackers split and toasted in this manner, are often very grateful 
to an invalid. 

Toast Water, or Crust Coffee. 

Take stale pieces of crusts of bread or the end pieces of the loaf; toast 
them very brown, care to be taken that they do not burn in the least, as 
that affects the flavor. Put the browned crusts into a large milk pitcher, 
and pour enough boiling water over to cover them ; cover the pitcher ' 
closely, and let steep until cold. Strain, and sweeten to taste. A piece of 
ice in each glass adds to it. This is also good, taken warm with cream and 
sugar, the same as coffee. 

Boiled Rice. 

Boil half a cupful of rice in just enough water to cover it, with half a' 
teaspoonful of salt ; when the water has boiled nearly out and the rice be* 



I^ns to look soft and dry, turn over it a cupful of milk, and let it simmer 
intil the rice is done and nearly dry; take from the fire and beat in a well- 
>eaten egg. Eat it warm wilh cream and sugar. Flavor to taste. 

Beep-Tea Soup. 

To one pint of ^^beef essence*' (mside in a bottle as directed in recipe 
on a preceding page), quite hot, add a teacup of the best cream, well 
heated, into which the yolk of a fresh egg has been previously stirred, mix 
carefully together, and season slightly, and serve. 

Vegetable Soup. 

Two tomatoes, two potatoes, two onions, and one tablespoonful of rice ; 
boil the whole in one quart of water for one hour, season with salt, clip dry 
toast in this till quite soft, and eat ; this may be used when animal food is 
uct allowed. 

SoPT-BoiLED Eggs. 

Pour boiling water on a fresh egg in a teacup, cover with a saucer, and 
let it stand for five minutes or more. If two eggs are to be cooked a small 
bowl may be used. This plan prevents the coagulation of the white, and is 
very delicate. 

Chicken Panada. 

Skin the chicken and cut it up in joints. Take all the meat off the 
bones, and cut up into small pieces ; put it in a jar with a little salt, tie it 
down, and set it in\a saucepan of boiling water. It should boil from four 
to six hours ; then pass it through a sieve with a little of the broth. It 
could be made in a hurry in two hours, but it is better when longer time is 
allowed. Do not put the wings in the panada. 

Egg Toast. 

Toast well, but not too brown, two thin slices of stale bread ; put them 
on a warm plate, sprinkle with a pinch of salt, and pour upon them some 
boiling water and quickly cover with another dish of the same size. Put a 
very small bit of butter on the toast and serve with a poached or soft-boiled 
egg on it. 

Oatmeal Blanc Mange. 

A delicious blanc-mange is made by stirring two heaping tablespoonfuls 
of oatmeal into a little cold water, then stir with a quart of boiling milk, 
flavor and pour into molds to cool, when cream or jelly may be eaten withiti. 

tOOD i'OR tNVALIl)& Idd 

RiOB Cbsam. 

Oritid rice to a verj fine flour ; stir it with a little oold milk and a 
pinch of salt. Have a pint of milk boiling slowly, and stir in the rioe 
smoothed in cold milk ; add sugar and flavor to taste ; stir all the time un- 
til it is done ; turn it into a white dish. Now take the white of one egg 
and wliip it to a froth ; add pulverized sugar to make as for cake frosting; 
spread it smoothly over your rice, and set in the oven for three minuted. 
Thia is nice cold with eream, or warm served with currant jelly. 


Sprinkle large soda crackers with white sugar and nutmeg ; then pour 
on a little more boiling water than the crackers will absorb. This is a 
pleasant dish if dressed with a frosting as the rice cream, or oovered with 
strawberries and sifted sugar. 

Cbagkeb Panada. 

Break in pieces three or four hard crackers that are baked quite brown, 
and let them boil fifteen minutes in one quart of water ; then remove from 
the fire, let them stand three or four minutes, strain off tlie liquor through 
a fine wire sieve, and season it with sugar. This4s a nourishing beverage 
for infants that are teething, and, with the addition of a little wine and nut- 
meg, is often prescribed for invalids recovering from a fever. 

Irish Moss Blano Manqb. 

8oak one-half cup of Irish moss (to be found at any drug store) in cold 
water until soft, pick over, wash carefully, and put into a double boiler with 
one quart of milk. Boil until it thickens when dropped on a cold plate. 
Add a saltspoonful of salt, strain and add one teaspoonful of vanilla. Turn 
into a mold that has been wet with cold water. Serve with cream and 

Tapioca Cup PuDDiNa. 

This is very light and delicate for invalids. An even teaspoonful of 
tapioca, soaked for two hours in nearly a cupful of new milk ; stir into this 
the yolk of a fresh egg, a little sugar, a grain of salt, and bake it in a cup 
for fifteen minutes. A little jelly may be eaten with it. 

Rice Jelly. 

Mix one heaping tablespoonful of rice flour with cold water until it is 
a smooth paste, add a scant pint of boiling water, sweeten with loaf-sugar i 



boil until quite clear. If the jelly is intended for a patient with summer 
complaiixti stir with a stick of cinnamon ; if for one with fever, flavor with 
lemon juice, and mold.. Rice water is made in the same manner, by using 
kwice the quantity of boiling water. 

Toast and Water. 


Toast slowly a thin piece of bread till extremely brown and hard, but 
not the least black ; then plunge it into a jug of cold water, and cover it 
over an hour before used. This is of particular use in weak bowels. It 
should be of a fine brown color before drinking it. 

Dbikks for Invalids. 

Mash any kind of fruit, currants, tamarinds, berries, pour hoUing water 
on them. In ten minutes strain it ofip, sweeten, cool ; add a little ice, if 
possible. Do not allow this drink to %tand in the sick-chamber, keep it in a 
cool, airy place. 

Boiling water poured over browned flour, or browned wheat or corn, or 
evenly toasted bread, and treated as above, is also a wholesome, agreeable 
drink for the sick. Sage, balm, and sorrel mixed and put with half a sliced 
lemon, and treated as above, is a valuable drink in fevers. 

Barley Water. 

Put a large tablespoonful of well-washed pearl barley into a pitcher t 
pour over it boiling water ; cover it, and let it remain till cold ; then drain 
off the water ; sweeten to taste, and, if liked, add the juice of a lemon, and 
grated nutmeg. 

Jelly Water. 

One large teaspoonful of currant or cranberry jelly, one gobletfid of ice 
water. Beet up well for a fever patient. Wild cherry or blackberry jelly 
lis exoellent, prepared in like manner for those suffering with summer com- 

\ MxTLLBD Jelly. 

Take one tablespoonful of currant or grape jelly; beat with it the 
white of one egg ^d a teaspoonful of sugar ; pour on it a teaoupful of boiL 
ing water, and break in a slice of dry toast or two crackers. 

Fever Drote. 

Pour cold wster on wheat bran, let boil half an hour, strain, and add 
sugar and lemon^'^jbioe. Pour boiling water on flaxseed, let stand till it is 
ropy, peur into hot lemonade and drink* 

FOOD poll ENVAtflJS. 
Cbbam of Tabtab Dbhtk. 


Two spoonfuls of cream of tartar, the grated riud of a lemon, half a ou| 
of loaf sugar, and one pint of boiling water>» is a good summer drink for iu 
yalids, and is cleansing to the blood. 

Flaxseed Tea. 

Pour a pint of boiling (soft or rain) water upon an ounce of unbruisei 
flaxseed and a little pulverized liquorice root and place the vessel near, but 
not on, the fire for four hours. Strain through a linen cloth. Make it 
fresh every day. An excellent drink iu fever accompanied by a cough. ' 

Flaxseed Lemonade. 

To a large tablespoonful of flaxseed, allow a tumbler and a half of cold 
water. Boil them together till the liquid becomes very sticky. Then strain 
it hot over a quarter of a pound of pulverized sugar, and an ounce of pul. 
verized gum arable. Stir it till quite dissolved, and squeeze into it the 
juice of a lemon. This mixture has frequently been found an efficacious 
remedy for a cold, taking a wine-glassful of it as often as the cough is 


Pbesebved Chbbries. 

Take large ripe morello cherries; to each pound allow a pound of angar. 
As you stone them throw them into a large pan or tureen, and strew about 
half the sugar over them, and let them lie in it an hour or two after they are 
all stoned. Then put them into a preserving-kettle with the remainder 
of the sugar, and boil and skim them till the fruit is clear and the aynp 

Cbab Apple Pbesebyeb. 

Core the orab apples with a sharp penknife through the blossom end, 
leaving the stems on. Take one pound of white sugar for each pound of 
prepared fruit, and one cupful of cold water to the pound. Put over a 
moderate fire, let dissolve and boil ; skim and drop the apples in. Let them 
boil gently until clear and the skins begin to break. Skim out, boil syrup 
until thick, put the fruit in jars and pour syrup over it. Many think that 
slices of lemon boiled with the fruit is an improvement. One lemon is 
enough for several pounds of fruit. 

Preserved Green Tomatoejs. 

Take one peck of green tomatoes. Slice six fresh lemons without re- 
moving the skins, but taking out the seeds; put to this quantity six pounds of 
sugar, common white, and boil until transparent and the syrup thick. Ginger 
Toot may be added, if liked. 

Pbesbbyed Watermelon Rinds and Citbof. 

Pare off the outer skins and all the red part and cut the white parts 
into pieces two oir three inches long. Weigh the pieces and put them in a 
porcelain -lined kettle, putting enough cold water to cover them, also, a few 
bits of alum. Boil slowly ten minutes. Then take them out and spread on 
a dish to cool. Melt a pound and a half of sugar for every pound of rinds, 
with a pint of water. Boil and skim the sugar and when quite clear put in 
the rinds and simmer gently until you can pierce them with a straw. When 

Canning and pftESfiRViNO. 1T8 

tender lift tlie pieces carefully with a skimmer, place on a large kettle and 
put in the sun for one or two hours to harden. Peal the yellow rind from 
one lemon and add to the syrup, then add the juice of the lemon and a 
small piece of green ginger root cut in thin slices. Boil gently until it is a 
thick syrup and stand aside until wanted. When the rinds have hardened 
put them into the cans cold, bring the syrup again to a boil and strain it 
over them. Citron and pumpkin may be preserved in the same manner. 


Pare and core the quinces and cut into rings. Finish the same as 
peaches, using a half pound of sugar to every pound of quinces. The skin 
ujay be used for jelly. 


Pare the pineapple and take out the eyes, then pick it into pieces with a 
silver fork. Weigh it after picking it apart, and to every pound allow three- 
quarters of a pound of sugar. P^^t fruit and sugar in a porcelain-lined 
kettle and cook over a moderate fire about fifteen minutes, when it should 
be canned while boiling hot. 

Canned Blackberries, 


To every pound of berries take one-quarter pound of sugar. Put the 
berries in a porcelain-lined kettle and put the sugar over them. Add one* 
fourth teaspoonful of powdered alum to each quart. Let them cook slowly* 
Cook five minutes after they boil and can while boiling hot. 

Currants and Raspberries. 

To one pint of large red raspberries allow a half pint of currant juice 
and a half pound of sugar. Put this in a porcelain-lined kettle, bpil fiva or 
ten minutes. Put in cans while boiling hot. 

Canned Peaches. 

Select some fine, free-stone peaches ; pare, cut in two and stone them 
Immerse in cold water, taking care not to break the fruit. When you have 
enough to fill a couple of jars take them from the water, put them in a 
a porcelain-lined kettle, cover with boiling water, stand them on the back 
part of the stove and let simmer very getvtly until you can pierce them with a 
straw. In another vessel put one quart of water and a pound of granulated 
sugar, stir until the sugar is dissolved and boil two or three minutes. Lift 
the peaches carefully with a skimmer from the water to the syrup, bring to 
a boil, skim, and can at once. 

174 OAimtltG Alto Pft]ESfiBVtlfQ> 


Prepare and can precisely as for peaches. They will require longed 
cooking. Bartlett pears are best for canning. 

Canned Strawberries. 

After the berries are pulled, let as many as can be pu' carefully in the 
preserving kettle at once be placed on a platter. To each pound of fruit add 
three-fourths of a pound of sugar; let them stand two or three hours, till 
the juice is drawn from them ; pour it in the kettle and let it come to aboil, 
and remove the scum which rises ; then put in the berries very carefully. 
As soon as tliey come thoroughly to a boil put them in warm jars, and seal 
while boiling hot. A quarter of a teaspoonful of powdered alum to each 
quart of fruit will make them clear and keep their shape. 

Canned Currants. 

Look them over carefully, stem and weigh them, allowing a pound of 
sugar to every one of fruit ; put them in a kettle, cover, and leave them to 
heat slowly and stew gently for twenty or thirty minutes; then add tlie 
sugar, and shake the kettle occasionally to make it mix with the fiuit ; do 
not allow it to boil, but keep as hot as possible until the sugar is dissolved, 
then in cans and secure the covers at once. White currants are 
beautiful preserved in this way. 

Canned Plums. 

To every pound of fruit allow three-quarters of a pound of sugar ; for 
the thin syrup, a quarter of a pound of sugar to each pint of water. Select 
fine fruit, and prick with a needle to prevent bursting. Simmer gently in a 
syrup made with the above pro[)ortion of sugar and water. Let them boil 
not longer than five minutes. Put the plums in a jar, pour in the hot syrup, 
ana seal. Greengages are also delicious done in this manner. 

CuERRY Jam. 

Wash and pick over the cherries and put in the preserving kettle on 
the stove where they will heat through slowly. When heated sufiiciently t> 
prevent spoiling, push to the back of the stove and let them remain ovei:- 
night on the seeds. In the morning, cook until very soft and then put 
through a colander, first draining off the juice. Boil the juice down about 
one-half, then add the, pulp and one pound of sugar to each quart of pulp. 
Boil until thick enough and can while hot. A positive quantity of sugar 
eiMi hardly be given, and more may be added if the cherries are sour. — IL 


Gbape Jam. 

Pick the grapes over carefully, put iu preserving kettle and set on the 
back of the stove* Let them cook slowly until soft, then put through a 
sieve. Pare, core, and stew enough apples to have the same amount stewed 
apples as grape pulp. Put through a sieve, mix apples and grapes together 
and to every quart add three large cups of sugar and cook until sufficiently 
thick. Some grapes as well as apples require more than others. It is 
always well to sweeten to taste. Clinton grapes make most excellent jam 
when prepared in this manner. — IL B. P. 

Quince Honey. 

One cup of grated quince, one cup of water, and one cup of sugar. Boil . 
until it is thick as honey when dropped from a spoon. Very nice. — B. B. P. 

Appud Butter. 

Boil one barrel of new cider down to one-third the quantity, peel and 
core good cooking apples until you have three bushels. , When the eider 
has boiled away sufficiently, add the apples as fast as you can, and when 
soft, stir constantly until apple butter is done. Try by taking a small quan- 
tity out in a saucer and if no cider appears around the sauce when cool, it is 
done* If wanted to be kept over year, put in air-tight jars, if not put away 
in stone jars, covering fii*st with writing-paper cut to fit the jar and press 
down closely upon the apple butter; cover the whole with thick brown 
paper snugly tied down. The more you boil the cider before adding apples 
the less stirring will have to be done. Allow enough cider to cover apples, 
of course. — B. B. P. 

Eqo Butter. 

Boll a pint of molasses slowly about fifteen or twenty minutes, stirring 
to prevent burning ; add three eggs well beaten, stirring them in as feist as 
possible, boil a few minutes longer, partially cool, and flavor to taste with 

Lemon Butteb. 

Beat the yolks of four eggs, one pound of sugar, and one-quarter of a 
pound of butter together until very light ; then add the whites of eggs well 
beaten. Put into a farina kettle and stir over the fire for about twenty 
minutes or tmttt it thickens tben add the juice and rind of two lemons and 
tOCQ Into eaitffien dish to oooL 

/ . 



Tomato Pbbseryes. 

Scald and peel carefully small perfectly-formed good tomatoes, not too 
ripe (yellow pear-shaped are best), prick the end with a knife and gently 
Bqneez-e the seeds and water out, add an equal amount of sugar by weight, 
let lie overnight, then pour off all juice into a preserving-kettle, and boil 
until it is a thick syrup, clarifying with white of an egg ; add tomatoes and 
boil carefully until they look transparent. A piece or two of root-ginger, or 
one lemon to a pound of fruit sliced thin and cooked with the fruit, may be 
added— ,8. 5. P. 

Tomato Sactob. 

Peel and seed ripe red tomatoes, cook until soft, put through sieve. 
Take equal quantity of good stewed apples and put through sieve. Add to 
the tomatoes and to every quart put three cupfuls of sugar or to taste. Boil 
until sufficiently thick not to run on plate. Flavor with lemon. — B. B. P.. 


Seleot sound, large cherries, as large as you can get them ; to every 
quart of cherries allow a large cupful of vinegar, two tablespoonfuls of 
sugar, a dozen white cloves, half a dozen blades of mace ; put the vinegar 
and sugar on to heat with the spices; boil five minutes, turn into a covered 
stoneware vessel ; cover and let it get perfectly cold ; pack the cherries into 
jars, and pour the vinegar over them when cold ; cork tightly and set away ? 
they are fit for use almost immediately. 


. Seven pounas of fruit, four pounds of sugar, one pint of good cider 
vinegar, one tablespoonful of ground cinnamon, one teaspoonful of cloves. 
Put into a kettle and boil until the fruit is soft ; then skim out the fruit, 
patting it on dishes until the syrup is boiled down thick. Turn the fruit 
back into the syrup again, so as to heat it all through ; then seal it hot in 
glass jars, and set it in a cool, dark place. If you do not like the spice 
through the fruit tie them in a bag and boil in the syrup. Any tart fruit 
may be put up in this way, and is considered a very good embellishment for 

Spioed Pbaohbs. 

Seven pounds of whole pared peaches (or halved and seeded if liked) 
fOQads of sagUTi one pint of vinegar, whole cloves, all^ice, and oinaa* 


mon to taste. Boil vinegar, sugar and spices (tie these in a cheese cloth 
bag) together. Put in peaches and cook until soft. Can while hot. — IL 

To Cbystallizib Fruit. 

Pick out the finest of any kind of fruit — leave in the stones ; beat the 
irhites of three eggs to a stiff froth; lay the fruit in the beaten egg, with the 
stems upward; drain them and beat the part that drips off again ; select , 
them out, one by one, and dig them into a cupful of finely powdered sugar ; 
cover a pan with a sheet of fine paper, place the fruit on ?.t, and set in a cool 
oven ; when the icing on the fruit becomes firm, pile them on a dish, and set 
them in a cold plaoe. 


Jellies should always be made in a porcelaiii-lined kettle. Strain the 
juice which has been extracted from the fruit through a coarse flannel bag 
wrung out of hot water. Use the best granulated sugar and do not have 
the fruit, especially currants and grapes, overripe. Make not over two or 
three pints of jelly at a time, as larger quantities require longer boiling. As 
a general rule allow equal measures of juice and sugar. Boil juice rapidly 
ten miautes from the first moment of boiling, skim, add sugar, and boil, ten 
minutes longet. Never attempt to make jelly in damp or cloudy weather if 
firmness and clearness are desired. To test jelly, drop a little in a saucer, 
Mt on ice or in a cool plaoe : if it does not spread but remains rounded and 
^'jells'' it it finished. 

Applb Jelly. 

Select tart apples; slice and quarter them without paring ; plaoe in a 
porcelain preserving kettle, cover with water, and let them cook slowly until 
the apples look red. Drain off the juice through a colander, and then 
through a jelly-bag; return to the kettle, which must be carefully washed, 
and boil half an hour; measure it and allow to every pint of juice a pound 
of sugar and half the juice of a lemon ; boil quickly for ten minutes. Three 
or four leaves of the rose geranium washed clean and drawn tlirough the 
jelly gives it a delightful flavor. 

Cider Jelly. 

Take the older Just as it is made, not allowing it to ferment at all, and, 
if possible, l>oil it in a very large, flat, shallow pan without a particle of 
sugar and you will have a beautiful jelly. 



Cbakbbbby Jelly. 

Wash one quart of cranberries and boil ten minutes in one-half pint of 
water^ then mash and squeeze through a bag, return to kettle* add one pound 
of sugar and boil rapidly for fifteen or twenty minutes. When it jellies 
turn into molds. 

Plum Jbllt. 

Use the common blue plums. Wash one-half peck of thtm in oold 
water and stew slowly in a pint of water till the plums fall to pieces, then 
turn into a flannel bag and let drip slowly ; do not squeeze or the jelly will 
not be clear. Put the juice into a porcelain lined kettle and bring it quickly 
to a boil, add the sugar — one pound to every pint of juice — and stir until 
the sugar is dissolved, then boil continuously until it jellies, skimming the 
scum as faet as it rises ; twenty minutes is generally suflBcient but some- 
times more is needed before it will jelly properly. Test it afler boiling 
fifteen minutes. " As soon as it jellies, fill the tumblers which have been 
stood in boiling water to prevent them cracking. Set away until cold and 
firm — ^then put on the lids and keep in a cool, dark place* 


Orakob Jbllt. 

OoTer one box of gelatine with one pint of oold water and let soak one 
honr, then add one pint of foiling water, two cups of sugar and one pint of 
orange juice, stir until the sugar is dissolved, strain, pour into molds and set 
in a oold place to harden. 

Lbmok Jbllt. 

Made the same as orange jelly, but use three laige lemons and one 
|uart of boiling water. 


Gebkn Tomato Pioelb. 

Slioe one peok of green tomatoes^ six green peppers and four cmions ; 
itrew a cup of salt over the slices in layere and let stand one night. The 
next day, turn the water ofiF and put them in a kettle with a tablespoonful 
of ground cloves, and the same of allspice and cinnamon ; cover with vine* 
gar, boil soft and cover tight. This will be readj to eat in* three daja» 

Bordeaux Saucb. 

One gallon of green tomatoes, chopped, two gallons of cabbage, one 
dozen green peppers, three-quarters of a pound of brown sugar, one-quarter 
of a pound of white mustard seed, one dosen of onions chopped, one ounce 
of whole cloves, one ounce of allspice, one ounce of ground ginger, one 
ounce of celery seed, one gallon of cider vinegar, salt to taste. Let simmer 
one-half hour in a porcelain-lined kettle. Put away in glass or stone jais. 

. Tomato Chowchow. 

Cat up a peck of green tomatoes ; take them through a small meat cut* 
ter, add one dosen of green and red peppers, one dosen of white onions, salt 
them down, and press them until next morning ; pour off the juice, then mix 
two pounds of brown sugar, one-quarter of a pound of white mustard seed, 
or less if you like it, pne ounce of celery seed, and cover well with vinegar, 
Lfook at it once or twice a week to see if it is well covered in vinegar. 


One basket of gherkins, washed thoroughly ; make a brine strong 
enough to float an egg. Leave gherkins in brine for about three days ; take 
out, and wash again. For spicing, use whole allspice, cloves, mace and mtis« 
tard seed , into a stone jar place first a layer of gherkins, then sprinkle with 
the spices, and alternate gherkins and spices until the jar is nearly fulL 
Cover with boiling vinegar ; a root of horse-radish placed on top will be » 
sure preventive of molding. 




Chiu Sauce. 

Nine U?2[e ripe tomatoes, two onions, one green pepper, balf cnp of 
nugar, one cup of vinegar, one tablespoouful of salt, one teaspoonfal of all* 
4pice, one teaspoonfal of cloves, one teaspoonful of mustard. Skin tomatoesi 
•hop all together and simmer one hour. 

Pickled Cherbibs. 

To etLch pint of cherries allow one-half cup of vinegar, and one table* 
tfpoonful of white sugar, with six wliole cloves, three blades of mace ; boil 
. vinegar, sugar, and spices for five minutes. Put cherries into a covered 
stone jar, and pour hot liquid over them ; cover and let get perfectly cold. 

Piccalilli. No. 1. 

One peek of green tomatoes ; (if the flavor of onions is desired, take 
' eight, but it is very nice without any) ; four green peppers ; slice all, and 
put in layers, sprinkle on one cup of salt, and let them remain overnight ; in 
the morning press dry through a sieve, put it in a porcelain kettle and cover 
with vinegar ; add one cup of sugar, a tablespoouful of each kind of spice ; 
stew slowly about an hour, or until tender. A most delicious accompani- 
ment for any kind of meat or fish. 


Four quarts each of cut cucumbers, beans, celery, nasturtiums, and 
oabbi^e and two quarts each of cut peppers and onions. Pour on boiling 
vinegari flavored strongly with mustard, mustard seed, and ground cloves. 

Pickled Onions. 


* Skin small white button onions ; lay in salt and water overnight. Boil 

enough vinegar to cover them, with mace, and whole peppercorns, half 

ounce each for half peck of onions. When the vinegar and spices boil put 

onions in for five minutes ; when cold put them in wide-mouthed bottles and 

. cork them dose. 

Shiblet Sauob. 

One-half peek of ripe tomatoes peeled and oiiopped fine. Chop vety 
fine, four green peppers and, if desired, four onions. Mix and add six table 
spoonfuls of sugar, two of salt, three of ground oloves, two of allspice and 
one pint of vinegar. Boil on back of stove till thick enough— about two 


Pickled Walnuxs. 

One hundrtju walnuts, aalt and water. To each quart of vinegar allow 
Jwo ounces of whole Ijlaok pepper, one ounce of allspice, one ounce of 
bruised ginger. ProciXTO Ae waluuts while young ; bo careful they are not 
woody, and prick them well fidth a fork ; prepare a strong brine of salt and 
Krater (four pounds of salt to each gallon of water), into which put the wal- 
nuts, letting them remaTxi nine days, and changing the brine every third day ^ 
drain them off, put thOBa 0&) a dish, place it in the sun until they become 
perfectly black, which toU Le in two or three days ; have ready dry jars, 
into which place the \filniltB, and do not quite fill the jars. Boil sufficient 
vinegar to cover them, for ten' minutes, with spices in the above proportion, 
and pour it hot over the walnuts, which must be quite covered with the 
pickle ; tie down with bladder, and keep in dry place. They will be fit for 
use in a month, and will keep good two or three years. 


One-half peck of green tomatoes cut fine, one half peck of small 
onions, parboiled, three dozen of small cucumbers, one pint of nasturtiums, 
nine sweet peppers, cut fine, two quarts of string beans, parboiled, two 
quarts of lima beans, parboiled, two quarts of sweet corn, parboiled, ohe 
large head oi cabbage, cut fine, one head caulifiower, parboiled, one-half 
teacupful of salt, a heaping tablespoonf ul of turmeric, half a pound of ground 
mustard, one pound of sugar, one-half a teacupful of cornstarch, vinegar 
to cover. Put over fire and just let come to a boil. Bottle and cork while* 
boiling hot.~JS. B. P. 

Walnut Catsup. 

Take one hundred green Wcilnuts that are young enough to be pierced 
easily with a pin. Pierce each in five or six places, put in an earthern ves- 
ael, cover with a half pound of salt and two quarts of vinegar. Cover and 
stand aside for six days, mashing and stirring eTery day. At the end of 
that time, strain and squeeze every drop of liquor from the walnuts. * Add 
a half pint of vinegar to the remaining husks, beat them vnth a potato 
masher, and squeeze again. Turn all this liquor into a porcelain kettle, add 
to it one ounce of whole peppercorns, forty cloves slightly biiiised, a quarter 
ounce of whole mace, a quarter ounce of nutmeg cut in thin slices, a small 
loot of horse-radish cut in slices, one blade of garlic chopped, one red pep* 
per, a halt pound of anchovies, and a quarrer ounce of green ginger root 
out in slices. Bring this mixture slowly ^ ^ (^Q^^ cover the kettle closelji^ 



and boil slow/y a half hour. Then straini and stand aside to oool. Whet 
cool, add one pint of port wine ; bottle* cork tightly, and seal. This should 
stand fhree or four months before using. 

Tomato Catsup. 

One bushel of ripe tomatoes, one-half gallon of vinegar, one-half pound 
of sugar, one-half pint of salt, one and one -half ounces of black pepper* 
one aud one-half ounces of allspice, two ounces of mustard, one ounce of 
ginger, one-half ounce of doves, one-eighth of an ounce of cayenne. Put 
the tomatoes on to boil, boil gently half an hour, then press them through 
a sieve to remove the seeds and skins.. Return this liquid to a procelain 
lined kettle, and boil down to one and one-half gallons; then add tlie 
vinegar and boil down to one and three-quarter gallons; then add the 
sugar, salt, and spices ; stir until thoroughly mixed. Let boil and bottle 
while hot — ^seal tight. 

Cold Tomato Catsup. 

Scald, peel, seed, cut fine, and put through a colander a half peck of 
ripe tomatoes. Drain in a bag six hours, then add a scant half cupful of 
f^ne salt, one-half a cupful of white mustard seed, two teaspoonfuls of black 
pepper, two roots of celery chopped fine, three tablespoonfuls of celery seed, 
one cupful of nasturtiums chopped fine, one-half cupful of sugar, one table* 
spoonful of ground cloves, and vinegar to thin. Mix all well together* 
bottle and seaL-^ii. B. P. 

PioKLSD Cabbage. 

Take one gallon of chopped cabbage, sprinkle with two tablespoonfuls 
of salt, and let stand two hours. Then mix with two gills of mustard seed, 
one teaspoonful of allspice, one-half pound of sugar, one tablespoonful of 
black pepper, one tablespoonful of cloves and one pint of chopped onions^ 
two tablespoonfuls of celery seed. Cover with good cider vinegar. — R, B. P 


Candies Without Cooking. 

Very many caDdies made by confectioners are made without boiling, 
which makes them yery desirable, and they are equal to the best ^^ French 
creams.*' The secret lies in the sugar used, which is the XXX powdered or 
confectioners' sugar. Ordinary powdered sugar, when rubbed betwjeen the 
thumb and finger has a decided grain, but tlie confectioners' sugar is as fine 
as flour. The candies made after this process are better the day after. 

Chocolate Cabambls. No. 1. 

One cup of sugar, one cup of molasses, one cup of milk, one-half pound 
of butter, one bar of chocolate. Put molasses, sugar, and part of milk on 
to boil. Take remainder of milk and chocolate and heat until melted, 
then add to molasses. Add butter last and boil until it hardens quickly, 
when a few drops are put in a cup of cold water. It is then done and 
should be lifted quickly. Turn into a greased square pan, and, when partly 
cool, mark into squares with a dull knife. Stand in a cool, dry place to 

Chocolate Caramels. No. 2. 

Put into a granite saucepan one pound of brown sugar, butter the size of 
an egg, one-half cup of milk, two tablespoon fuls of New Orleans molasses, 
one-half bar of chocolate, and one teaspoonful of vanilla. Let it heat and 
stir until thoroughly dissolved, and make and finish as in the preceding 


Vanilla Cabamels. 

One cup of brown sugar, four ounces of butter, one cup of molasses, 
and one cup of cream. Rub butter and sugar together until it creams, add 
cream and molasses and boil and finish as the preceding recipes. When 
done, and before putting in pans add vanilla to taste. 






.184 CANDIES. 

Cbbam Chocolates. No. 1. 

Put in a saucepan two cups of granulated sugar, one-half cup of cold 
water, and one-half teaspoonful of cream of tartar dissolved in a little boil« 
iiig water. Beat all together with a wooden spoon until dissolved. Take 
spoon out and set over fire. Boil without stirring until it becomes a jelly 
(try by cooling a little in a spoon.) Take from stove, flavor with vanilla, 
set in a pan of cold water and beat with a wooden spoon until it is cold 
when it should be creamy. (If not stifip enough, you can place on the stove 
and boil a little longer, though they will not be so nice.) Turn out on a 
marble slab or large platter which has been dusted with powdered sugar. 
Knead well, then begin molding the pyramids and stand on greased paper to 
cool. Let stand two or three hours. Then grate one-half bar of chocolate 
in a bright tin basin, set in a pan of boiling water to melt and keep the pan 
in the boiling water while using to prevent chocolate from hardening. Sift 
a molded cream drop, hold in Angers, and with a knife smooth the melted 
chocolate over it, slide back on greased paper. Tlie syrup may be separated 
and different flavor added. All kinds of nuts may be used with this cream, 
and a great variety of candies made. As cream walnuts, dates, figs, al- 
monds, citron, raisins, etc. — R. B. P. 

f//* Cream Walnuts. 

'-.-J Beat the white of one egg with a tablespoonful of water, adding gradu« 
ally one pound of confectioners' xxx or xxxx sugar. Flavor with one-half 
teaspoonful of flavoring, knead the mass to the consistency of dough, mould 
into balls the size of marbles, press a walnut on either side and lay on 
greased paper to harden. 

Cebam Chocolates. No. 2. 


; The cream m^y be made as for cream walnuts, and the chocolates fin> 

ished as in preceding recipe for cream chocolates. 

, Mint and Vanilla Drops. 

Make the cream as Cream Chocolates No. 1, flavor the compound witli 
peppermint or vanilla extract and before it gets cold (do not knead) drop on 
battered paper, or they may be made as cream walnuts using less sugar that 
they may be dropped. 

CocoANUT Candy. No. 1. 


Make the cream as in Chocolate Candy No. 1, flavor with orange and 
stir in two cups of grated, cocoanut when the sugar first begins to get 





oreaniy. Put on marble Blab, knead, and spread out to the thickness of 
three-fourths of an inch. Cut in squares and plaoe on greased paper to cooL 

CocoANUT Candy No. 2. 

Boil two pounds of sugar in one cup of cocoanut milk ten minutes. 
Add the whole grated cocoanut and then boil five minutes. Pour in pans 
and cut in squares. 


Stir one-half pint of water and three cups of confectioners* A sugar over 
the fire until dissolved, then boil. When nearly done add three tablespodh- 
fuls of butter and one teaspoonf ul of lemon juice. Boil to the " crack," that 
is until when dropped in cold water it hardens quickly and when bended 
will ** crack ** or snap and not stick to the teeth. Then add two teaspoon- 
fuls of vanilla and turn out in shallow pans to cooL 

Shbllbark Taffy. 


Stir well together two cups of granulated sugar and one-half cup of 
water until dissolved, set over the fire and add three tablespoonfuls of vine* 
gar ; do not stir after putting on the stove. Boil to the crack, and then 
having a layer of nuts in a pan, pour over them just enough syrup to cover 

Molasses Candy. 

Two cups of New Orleans molasses, one cup of brown sugar, one table- 
spoonful of vinegar, one ounce of melted butter. Mix all together and boil, 
stirring all the while until it hardens and cracks when dropped in cold 
water; then add if liked a teaspoonf ul of baking soda, and pour into buttered 
tins, or, when cool, pull and cut in sticks. While pulling, brush the 
hands with butter or moisten them with ice water. The longer it is pulledy 
the whiter and nicer it will become, both in color and taste.— JL B. P. 

Walnut and Peanut Molasses Candies. 

Make a plain molasses candy, and when done, grease deep square pans 
with butter, put the kernels in the bottom of pan and pour the candy over 


, t 



Lbmok Dbops. 

Upon a onpful of 'finely powdered sugar, pour juBt enough lemon juice 
to diflsolre it, and boil untU brittle when dropped in cold water. Drop thia 
on battered plates in drops ; set away to cool and harden. 


Three cnpfuls of sugar, one-half cupful of water, one-half cupful of rine- 
gar. Stir before putting on the stove, but not after. When partly done 
add three large teaspoonfuls of butter. Just before taking from the stOTe 
stir in one-half teaepoonful of soda dissolved in a few drops of hot water. 
When oool enough to handle, pull until white. 

• Nougat. 

^ Grease a square, shallow pan well with butter. Fill with hickory-nut 
kernels, BraKilj|n nuts but in slices, almonds, cocoanut cut in thin strips, 
dates, and a l(w bits of candied orange peel or any nuts you have cut up 
flue. Boil two" pounds of gugar and one cupful of water together without 
stirring (after the sugar melts) until it hardens and becomes brittle when 
dropped in cold water; then add three teaspoonfuls of lemon juice, and pour 
into the pans over the nuts, mark out in squares with a knife when nearly 


Ah ** emergency closet*' is something each home should possess and b 
an inyalaable auxiliary to a sick room. It can be furnished with the follow- 
ing articles at a moderate expense : A hard-rubber syringe, fountain syringe, 
bed*pan, rubber sheet, rubber water bottle, rubber air cushion/ rubber ice 
cap, a large and small paper basin, gas or kerosene stove on same floor, but 
not in the sick room, tin kettle for poultices, large spoon, minim glass, 
sputa cup, teaspoons and drinking glasses, a half-covered drinking cup, 
which will allow feeding the patient without raising the head, spatula for 
spreading plasters, glass graduate for measuring fluids of the body, glass 
graduate for measuring medicine. A bottle of pure vaseline, a bottle of 
brandy, and some disinfectant should always be handy, also a bottle of pre^ 
pared mustard plaster. It would be well to have a drawer for old linen, 
cotton, tape, thimble, needle, thread, scissors, safety pins, common pinsr 
bandages, old sheets, and nightgowns, and old soft linen. handkerchiefs. 


A Bread and Milk Poultice. 

Put a ttiblespoonful of tlie crumbs of stale bread into a gill of milk, and 
give the whole one boil up. Or, take stale bread-crumbs, pour over them 
boiling water, and boil till soft, stirring well ; take from the fire and gradu- 
ally stir in a little glycerine or sweet oil, so as to render the poultice pliable 
when applied. 

A Hop Poultice. 

Boil one handful of dried hops in half a pint of water until the half 
jdnt is reduce^ to a gill, then stir into it enough Indian meal to thicken it. 

For Sick Headache. 

Lay a cold wet cloth on the stomach with dry flannel over it, put the 
feet into hot mustard water, and swallow a few spoonfuls of lemon juice. 



To Pbbvent Taking Cold. 

If out in cold weather with insufficient clothing or wrappings, fold a 
newspaper and spread across the chest. Persons having weak lungs can ia 
this way make for themselves a very cheap and perfect lung protector* 
liarge papers spread between quilts at night, add much to the warmth. 

Fob Cold in the Head. 

As soon as you feel that you have a cold in the head, put a teaspoonful 
of sugar in a goblet, and on it .put six drops of camphor, stir it, and fill the 
glass half-full of water ; stir, till the sugar is dissolved, then take a dessert- 
spoonful every twenty minutes. This is sure cure if taken as directed. If 
you have a cold ^^ hanging on,*' which is not very bad, a liberal drink of cold 
water just before going to bed and extra bedclothes is good without medi* 
oine. What you do, do well. 


Croup, it is said, can be cured in one minute, and the remedy is simply 
alum and sugar. The way to accomplish the deed is to take a knife or 
grater, and shave oif in small particle^ about a teaspoonful of alum; then 
mix it with twice its amount of sugar, to make it palatable, and administer 
it as quickly as possible. Almost instantaneous relief will follow. Turpen- 
tine as also a sovereign remedy for croup. Saturate a piece of iSannel with 
it, and place the flannel on the throat and chest — and in very severe oases, 
three to five drops on a lump 6f sugar may be taken internally, or warm a 
teaspoon with a little lard in it or goose grease ; thicken with sugar, and 
giV{9 it to the child; it may produce vomiting, which is always desirable, 
thus breaking up the membrane that is forming. Apply lard or goose grease 
to throat and chest, with raw cotton or flannel. Care should be taken, re* 
moving only a small piece at a time of these extra wraps to prevent taking 

Gbowikg Pains Cubed. 

Wring a towel from salted water, wrap the limb in it from the ankle 
to knee, without taking the child from his bed, and then swathe with dry 
flannels, thick and warm, tucking the blankets about him a little closer, and 
relief is sure. 

HOMfi &£M£Dt£S. IB9 

Foreign Body in Nostril. 

Children often push foreign bodies up the nostril. To remove it, make 
the cliild draw a full breath, and then, closing the other nostxil with the 
finger, and the mouth with the hand, expel the air from the lungs by a sharp 
blow on the back. If it can not be removed in this way, compress the nos- 
tril above it to prevent its going up any further, and hook it out \pitb the 
bent end of a wire or bodkin. If this fails, call a surgeon. 

Foreign Bodies in the Ear. 

Take the head of the child between the knees, face downward, and in- 
ject a stream of warm water into the car, holding the nozzle of the syringe 
outside, so as to allow the foreign body to come out with the water. Prob- 
ing, with any substance whatever,, is very dangerous, and may inflict per- 
manent injury. When the above plan does not succeed, call a surgeon. 
Kill insects that get into the ear by pouring in sweet oil or glycerine, which 
drowns and brings them to the surface. 


Place a little cotton-wool, saturated with chloroform, in a new clay 
pipe ; insert the stem of the pipe in the patient's ear, close the lips over the 
bowl of the pipe, and blow gently. The evaporating chloroform will relieve 
the pain immediately. Warm poultices, or a drop of warm olive oil, mixed 
with a like amount of laudanum, dropped into the ear, may also be used. 


A very simple, yet effective manner of curing ringworm is to place on 
the affected part, for a short time every night, a copper coin which has re* 
mained for some time in vinegar, and is still wet with the liquid. It is also 
well to bathe the ringworm with a solution of two grains of iodide of potasb 
in one ounce of water. 

Burns and Scalds. 

A piece of cotton wadding, spread with butter or sweet oil, and bound 
on the burn instantly, will draw out the pain without leaving a scar ; also a 
handful of flour, bound on instantly, will prevent blistering. The object is 
to entirely exclude the air from the part affected. Some use common baking 
soda, dry or wet, often giving instant relief, withdrawing the heat* and pain. 
Another valuable remedy is to beat the yellow of an egg into linseed oil, and 
apply it with a feather on the injured part frequently. It will afford ready 
relief, and heals with great rapidity. Some recommend the white part of 


the egg, which is very cooling and soothing, and soon allays the smarting • 
pain. It is the exposure of the part coming in contact with the air that 
gives the extreme discomfort experienced from ordinary afflictions of this 
kind, and anything which excludes air and prevents inflammation is tht 
thing to be at once applied. 


The skin of a boiled egg is the most efficacious remedy that can be ap* 
plied to a boil. Peel it carefully, wet and apply to the part affected. It 
will draw off the matter, and relieve the soreness in a few hours, or flaxseed 
meal poultices applied as hot as can be borne are very good. 

Bleeding at the Nobb. 

Roll up a piece of paper and press it under the upper lip. In obstinate 
cases, blow a little gum arable up the nostril through a quill, which will iin- 
mediately stop the discharge ; powdered alum, dissolved in water, is also 
good. Pressure by the flnger over the small artery near the ala (wing) of 
the nose, on the side where the blood is flowing, is said to ari'est the hemor- 
'rhage immediately. Sometimes by wringing a cloth out of very hot water^ 
and laying it on the back of the neck, gives relief. Napkins wrung out of 
cold water must be laid across the forehead and nose, the hands dipped id 
cold water, and a bottle of hot water applied to the feet. 



If possible, remove the offending substance at once with the fingers, or 
with blunt scissors used as forceps, or a loop of small wire bent like a hair- 
pin. It may be possible to dislodge it by blowing strongly in the ear, or by 
causing the patient to vomit by tickling the throat. In a child these efforts 
may be aided by holding it up by the legs. If pins, needles, or fish bones 
get in the throat, they frequently require gre^tt care in attempts at removal. 
A surgeon had bettier be called as soon as possible if the body cannot be dis^ 
lodged at once, and especially if there be difficulty in breathing. 

Cholera Morbus. 

This affection often requires that something be done at once. For thi9 
. purpose, thirty drops of laudanum or two or three teaspoonfuls of paregorio 
may be given to an adult, or proportionate doses for children. Also appl; 
over th« stomach a mustard plaster or cloths wrung out of hot water and 
turpentine, and frequently changed. If relief is not soon obtained, seek the 
advice of a physician* 




Caased by too muoh blood in the head may be overcome by applying i( x^l^H 
wet with cold water to the back of the neck. 

Hemorbhages of the Lungs or Stomach 

Are promptly checked by small doses of salt. The patient should be kep^ 
as quiet as possible. 


A nice dish of boiled onions for supper once a week is one of the best 
bI medicines for keeping children free from worms. 


Warm aud squeeze the berries ; add to one pint of juice one pound of 
white sugar, one-half ounce of powdered cinnamon, one-fourth ounce of 
mace, and two teaspoonfuls of cloves. Boil all together for one-fourth of an 
hour ; strain the syrup and to each pint add one glass of French brandy. 
Dose, one tablespoonful for an adult and one tcaspoonful for a child.— JS. 

Ointment fob Tetter ob Ringwobms. 

One -fourth of a pound of unsalted butter, one-half of an ounce oi red 
presipit, and one ounce of Venice turpentine. Put all together, beat wellf 
and it is ready for use. — Luey Wilson. 

Blaokbebby Sybup. 

One quart of blackberry juice, one pound of sugar, one-half ounce of 
grated nutmeg, one-half ounce of cinnamon, one-fourth ounce of cloves and 
one-fourth ounce of allspice. Let come to a boil and bottle. This is good 
for children in case of diarrhoDa, not being so strong as the Blackberry 

Fob Sorb Thboat, 

Out slices of salt pork or fat bacon ; simmer a few moments in hot vine- 
gar, and apply to throat as hot as possible. When this is taken olF, as the 
throat is relieved, put around a bandage of soft flannel. A gargle of equal 
parts of borax and alum, dissolved in water, is also excellent. To be used 
frequently, or use as a remedy one ounce of camphorated oil and five cents 
worth of chlorate of potash. Put the potash ik\ hah a tumbler of water, and 
witb it gargle the throat thoroughly, then rub the neck thoroughly with the 

t ' 



oamphorated oil at night before going to bed, and pin around the throat a 

smair strip of woolen flannel. A flannel dipped in boiling water, and 

sprinkled with turpentine, laid on the chest as quickly as possible, wiil re- 

lieve the most severe cold or hoarseness. 


Ivy Poisoning. 

A simple and effectual remedy for ivy poisoning, is said to be sweet 
spirits of nitre. Bathe the affected parts two or three times 'during the day 
and the next morning scarcely any trace of the poison will remain. 

Antidotes for Poisons. 

If any poison is swallowed, drink at once a half glass of warm water 
with a heaping teaspoonful each of common salt and ground mustard. This 
causes ^vomiting as soon as it reaches the stomach, then swallow tlie white 
of one or two eggs or drink a cup of strong coffee. For ammonia, give 
vinegar freely. For zinc, give white of eggs and sweet milk. For lau- 
damun, give an emetic of mustard and water. For alcohol, give common salt, 
moderately. For arsenic, give magnesia in large draughts. For insects 
taken into the stomach, give small quantities of salt and vinegar. For bite 
of insects, apply ammonia freely. For bite of serpent or mad-dog bite apply 
fire in some form to the wound, thoroughly and immediately. 



Clotrbs should be thoroughly scalded (not boiled) before putting thon& 
in the last rinse water if jou wish them to look white and clear. When 
suds are allowed to remain in them- they cannot help but look dingy, \ 

To preserve washtubs, do not put water inside the tub when the wash- 
ing is done, but turn it bottom side up, and cover the bottom with water. 
It will be found that it prevents the staves spreading apart at the top. 

As soon as the ironing is done for the dAy the fiatirons should be taken 
off the stove. To leave tUbm on without using, takes the temper out of 
them. '^ 

Ironing boards (which no one should be without) may be protected 
from dust by taking two paper flour sacks, cutting the bottom from one and 
pasting on the top of the other to form the required length. Slip this ovejr 
the board when putting away. 

Recipe for Bluing. 

One ounce of Prussian blue ; one-quarter ounce of oxalic acid. Put in 
a bottle and add one gallon of rain water. , Be sure the water is very soft, 
or the ingredients will not dissolve entirely. This is the cheapest and best 
bluing in use. It can be filtered through blotting-paper if it leaves any sedi- 

To Prevent the Iron from Stickin0. 

A spoonful of kerosene oil put into cold starch will prevent the iron 
from sticking. 

Alum in Starch. 

For starching ginghams and calicoes dissolve a piece of alum the size o^ . 
a hickory uut, for each pint of starch and add to it. This will keep the 
•olors bright for a long time. 

To Prevent Lumps in Starch. 

To keep flour starch from lumping mix the flour smooth in a little water, 
then remove the boiling water from the fire for a minute before stirring in 
the mixture, or it will cook into lumps before it reaches the bottom. 

la (198) 




To Wabh Flannels. 

The first thing to consider in washing flannels so that they retain their 
size is, that the article be washed and rinsed in water of the same tempera- 
ture — ^that is, about as warm as the bands can bear, and not allowed to cool 
between* The water should be a strong suds. Rub through two soapy 
waters; wring them out and put into plenty of clear, clean, warm water to 
rinse. Then into another of the same temperature, blued a little. Wrings 
shake them well, and hang up. Do not take out of this warm water and 
hang out in a freezing air, as that certainly tends to shrink them. It is 
better to dry them in the house, unless the sun shines. They should dry 
quickly. Colored flannels should never be washed in the same water after 
white clothes, or they will be covered with lint, when dry ; better be washed 
in a water for themselves. In washing worsted, such as merino dress goods, 
pursue the same course, only do not wring them hard ; shake, hang them up 
and let drain. * While a little damp, bring in and press smoothly on the 
wrong side with as hot an iron as can be used without scorching the goods. 
Flannels that have become yellow from being badly washed, may be tticely 
whitened by soaking them two or three hours in a lather made of one-quarter 
of a pound of soft soap, two tablespoonfuls of powdered borax, and two 
tablespoonfuls of carbonate of ammonia, dissolved in five or six gallons of 

Javbllb Water for Taking OtTT Stains. 

Javlle water will take out stains from both linen and cotton. Take 
one. pound of sal-soda, and five cents worth of chloride of lime ; put them in 
an earthen bowl, and turn over them two quarts of boiling hot soft water, 
rain water is the best. Let it settle, then pour ofiF ; bottle and keep for use. 
It will remove fruit stains, and even take out indelible ink spots. When 
used, soak the stain till it disappears. Then wash it in water. 

To Remove Ink Stains. 

Procure a two-ounce bottle, and put into it five cents* worth of oxalic 
acid, and fill it with warm water. Put a linen rag over the stain, and pour 
a few drops of it upon the cloth. It ought to take out the stain at once ; 
if not, rub it gently with the dampened cloth. If there was logwood in the 
ink it will, however, leave a reddish stain, but rub it with a little chloride 
of lime dissolved in water, and it will disappear, or dip the spots in pure 
melted tallow ; wash out the tallow and the ink will come out. If articles 
are rubbed out in cold water while the stain is fresh, the stain wiU often ba 
•QtbeUr MiBoved. 



To Extract Grease from Cloth. 

For removing grease from cloth the following is infallible: To half a 
pint of pure alcohol add ten grains of carbonate of potash, half an ounce 
of oil of bergamot, and one ounce cf sulphuric ether; mix and keep in a 
glass stopped bottle. Apply with a piece of sponget soaking the cloth 
thoroughly when the grease is not recent. 

To Extract Grease Spots from Silk. 

Lay the grease spot upon a thick sheet of blotting or brown paper ; 
place another piece of the same paper over the spot, and presis a moderately 
warm flatiron over it for a minute or so, till the stain disappears. Rub' the 
stained part with a bit of soft silk or flannel. 

How TO Wash Blankets. 

Make a good suds with bar soap and water, comfortably warm to the 
hand, and then pour in spirits of ammonia, a tablespoonful at a time, until 
the suds smells strongly of the ammonia, and turn in two ounces of powdered 
borax dissolved in boiling water. Shake all the dust out of the blanketa, 
and then rinse them up and down and squeeze lightly in the hands, but do 
not rub them ; it is that motion which fulls the wool and felts it together. 
Do not rub any soap upon them, but dip them well in the water ; then rinse 
in plain water, warm to the hand, not hot. By folding the blankets length- 
wise in a long, narrow strip, they can be drawn through a wringer, but 
should never be wrung through the hands. Then shake thoroughly and 
hang out, drawing the edges and corners smoothly together. When 
thoroughly dry, fold smoothly and place the bosom board over, with one or 
two flatirons to hold it down, and the next day they will be fre^h and 
sweet. Select a bright, sunny day for washing blankets, and never hang 
them out in a rain or a drizzle. 


To Wash Soiled Ribbons and Ties, 

Rub carefully through a solution of one-half teaspoonful of ammonia 
to one cupful of water. If much soiled put through a second water witb 
less ammonia. Lay between clean white cloths and press until dtj. 

To Restore Vhlvhp. 

When Telret gets crushed from pressure, hold the parte over a basin at 
hot water, with the lining of the dress next the water. The pile will sooii 
rise and assume ite original beauty. 


• How TO Clean Velvet. 

Invei-t a hot flatiron, place over it a single thickness of wet cotfcoa 
cloth, lay on this the velvet, wrong side next the wet cloth, rub gently with 
a dry cloth until the pile is well raised; take off the iron, lay on a tablti 
and brush with a soft brush or cloth. 

To Take Out Mildew. 

Wet the cloth and rub on soap and chalk, mixed together, and lay in 
the sun ; or lay the cloth in buttermilk for a short time, take out and place 
in the hot sun ; or put lemon juice on, and treat in the same way. 

To Take Out Paint, 

Equal parts of ammonia and spirits of turpentine will take paint out 
pf clothing, no matter how dry or hard it may be. Saturate the spot two 
or three times and then wash out in soap-suds. 

To Take Out Machine Oil*. 

Rub with a little lard or butter and wash in warm water and soap, or, 
rimply rub first with a little soap and wash out in cold water. 

To Take Out Scoeoh. 

If any article has been scorched in ironing, lay it where bright sun- 
iUne will fall directly on it. Peel and slice two onions, extract the juice 
by pounding and squeezing ; cut up a half an ounce of fine white soap; and 
add to the juice, also two ounces of FuUer^s earth and half a pint of vine- 
gar. Boil all together. When cool spread over the scorched linen, and let 
dry ;on ; then wash and boil oat the linen, and the spots will disappear an* 
lees burned so badly as to break the threada. 

To Remove Ieon Rum. 

LemoD jidoe and salt mixed together may be spread npon the spots and 
the article laid in the sun. Repeat the operation if necessary. Starch may 
be spread on the article instead of salt. When dry wash oat in olear water. 

Tellowbd LiNEir« 

TtDowed Unen that has been laid away ean be bleached by UtUng ll 
ioak in battormllk two or three dmrs. 


To keep health and beauty, or to restore it when lost, it is necessary tt 
observe the laws of health. 

. Pure air and plenty of it, free sunshine and plenty of it, are better re* 
storatives than all the patent medicines under the sun. 

One secret of health is to keep the feet dry and warm and the head 
cool. If the feet become damp, through exposure, they should be bathed at 
once in warm water and rubbed briskly* Few things are more refreshing 
after a long walk or getting wet feet than a tepid foot-bath, clean stockings 
and a pair of easy shoes. 

Thb Bath. 

The bath not only promotes cleanliness, but is a tonic. The skin does 
one-thircl of the work of breathing, and if the myriad of pores are closed, 
the lungs are overburdened, or else the work is left undone. The tonic 
effect is caused by the contraction of the surface blood vessels, driving the 
blood back to the larger blood vessels and the heart, bringing on a reaction 
which rushes the blood back to the skin, causing a glow, freer respiration 
and more vigorous action of the whole muscular system. A sponge or hand 
bath are the simplest forms, and should be taken in a moderately warm 
room. As a rule, the more rapidly a bath is taken the better, and it should 
always be followed by friction with the hand, or with a not too rough toweL 

Thb Cars of the Hair. 

The hair should be well brushed every day, and be wet at the roots with 
jtrong sage tea. One ounce of borax to every quart of the tea. Wet the 
soalp, and then brush for fully ten minutes. This will make harsh, rough 
hair smooth and glossy, and prevent hair from turning gray. All prepara- 
tions for the hair are more or less injurious. Healthy hair has enough oil of 
its own, and the application of foreign oil destroys its vitality. The only 
time when oil is admissible is after washing. (The best preparation is one 
part of glycerine to three of rose water.) Powders made of starch, wiiea 
wed, nnst bt washed out of Mm ktair to prevent injury. 


Bay Rum. 

* • 

Ten cents worth of magnesia, two quarts each of soft water and alM» 
hol» one ounce oil of bay. Dissolve magnesia in rain water, then add othei 
ingredients. Wrap filtering paper in form of a funnel, and filter carefully 
through into a bottle and cork tightly* When used, dilute with rain water 
to whatever strength desired. 

Hatb Lotion. 

Put in a bottle two drachms of tincture of cantharides, one drachm o| 
aqua ammonia, one ounce of glycerine and fifteen ounces of rose water. 
Shake well together and it is ready for use. Apply with a sponge. 

Haib Wash. 

One part of bay rum, three parts of olive oil, and one part of alcohol. 
Shake well together, and shake each time before using. — B. B. P. 

The Care of the Hands. 

Wash the hands always in warm water, and dp not be sparing with the 
brush or the soap. If, in cold weather, your hands are liable to chap, keep 
a small pot of honey, and just before you dry your hands dip in a finger and 
well rub the hands round and round, give a slight rinse, and dry carefully, 
dust a little oatmeal on them and rub off with a dry to^rel. One can have 
the hands in soapsuds with soft soap without injury to the skin if the hands 
are dipped in vinegar or lemon juice immediately after. The acids destroy 
the corfosive effects of tlie alkali, and make the hands soft and white. In- 
di&n-meal and vinegar, or lemon juice used on hands where roughened by 
cold or labor, will heal and soften them. Rub the hands in this, then wash 
off thoroughly and rub in glycerine. Those who suffer from chapped hands 
will find this comforting. 

Mutton tallow is considered excellent to soften the hands and should 
be rubbed on when the hands are perfectly dry. 

Four parts of glycerine and five parts of yolks of eggs thoroughly 
mixed, and applied after washing the hands, is also considered excellent, or 
one ounce of glycerine, one ounce of alcohol mixed, then add eight ounces 
3f rose water. 

Another good rule is to rub well in dry oatmeal after every washing, 
and be particular regarding the quality of soap. Cheap soap and hard water 
are the cause of rough skin and chapped hands. Castile soap and rain wmt«v 
will sometimes cure without any other assistance. 

Balm of Beauty. 

Equal parts of cocoanut oil, wliito wax, and glycerine, with one drop 
or two of attar of roses, make a most delightful " balm of beauty," and i? 
splendid for chapped hands and face. It will also smooth out the wrinkles 
if applied nightly during tlio winter weather. 

To Make Cold Cbbam. 

Heat gently togetlier four parts of olive oil and one part of white wax, 
two ounces of pure oil of sweet almonds, one-half ounce of pure glycerine, 
and six drops of oil of roses. Melt the first four i.^gredients together in a 
sliallow dish over hot water. As it begins to cool, add the glycerine and oil 
of roses. Strain through muslin. Beat with a silver spoon until snowy 
white. It is excellent for chapped face and hands, and makes the skin fine 
and soft 

Camphor Ice. 

One ounce of lard, one ounce of camphor, one ounce of spermaceti, 
one ounce of almond oil, one- half cake of white wax; melt and turn into 
moulds. Excellent for chapped lips or hands. 

Oatmeal Wash. 

Let one pound of fine meal stand in three pints of cold water for twelve 
hoars, then put it in a thin bag to drip. To the distilled liquid add one 
ounce of glycerine and one gill of alcohol. This is a pleasant wash for the 
£BM3e and handS| making the skin soft as velvet. 


Cracking nuts, biting thread, eating hot food, especially bread and 
pastry raised with soda, very cold drinks, alternate contact with cold and 
hot substances, highly seasoned food, alcoholic liquors and tobacco, metal 
toothpicks, and want of cleanliness, are injurious to the teeth. After eating, 
the mouth should be rinsed with lukewarm water, and such pieces of food 
as are not thus washed away removed by a quill toothpick. Tooth brushes 
should bo elastic, and moderately hard. Those with hairs not too dose to 
fether are best and most durable. A brush that is too hard may be per- 
manently softened by dipping in hot water. Bub up and down as well as 
serosa the teeth. Teeth should de often examined by a competent dentists 


Thb Ear. 


The outer ear should be well cleansed f.nd tLe passage wiped out daily 
with a rag on the end of the little finger, but nothing should be inserted 
further. The insertion of a pin, or any hard substance, frequently ruptures 
the ear. When cleansing is necessary on account of 'accumulation of wax 
by cold, or other cause, it should be done by syringing with warm water, 
having dropped in two or three drops of glycerine the night before to soften 
the substance to be removed. This often cures sudden deafness. Cotton* 
wool stuffed into the ear is injurious and is seldom necessary. In conversing 
with deaf persons, it is important to remember that clearness, distinctness, 
and a musical tone of voice is understood much more easily than a loud 

The Face. 

To wash properly, fill basin two-thirds full with fresh, soft water, dii* 
face in the water and then the hands ; soap the hands well and rub with a 
gentle friction over the face ; dip the face in water the second time and 
rinse off thoroughly^ wiping with a thick but soft towel. Pure soaps do not 
irritate the skin. The best are castile, glycerine and other neutral soaps. 
Medicated or highly colored or perfumed soaps should never be used. 

To Remove Freckles. 

Stir a tablespoonful of freshly grated horse-radish into a cupful of sour 
milk; let it stand for twelve hours, then strain and apply often. This 
bleaches the complexion also, and takes off tan. 

To Keep the Skin Nice. 

Never bathe in hard water ; soften it with a few drops of ammonia or a 
little borax. 
' Don't bathe your face while it is very warm, and never use very cold 
water for it. 

When you are traveling, wash ad little as possible, and then with a little 
alcohol and water. 

Don't attempt to remove dust with cold water ; give your face a hot 
bath, using plenty of good soap ; then give it a thorough rinsing with water 
that has the chill taken off it. 

Flesh Worms. 

" Black heads '^ on the nose disfigure the face. Remove by washing 
thoroughly in tepid water, rubbing with a towel, and applying with a sofk 


flannel a wash made of three ounces of cologne and half an on^^ce of liquor 
of potash ; or place over the black spot the hollow end of a watch-key, and 
press firmlj. This forces the foreign substance out, so that it may be brushed 
off, and is a cure. 

Thb Fbbt. 

The largest pores of the body are located in the bottom of the feeti 
For this reason feet should be frequently and thoroughly washed, and the 
stockings changed often. If great cleanliness is not observed, these great 
pores become absorbent, and the poisons given off are taken back into the 
system. The nails ought to be cut squarely. Blisters may be prevented by 
rubbing the feet after washing with glycerine. 

• Ingrowing Nails. " 

Cut a notch in the center of the nail, or scrape it thin in the middle. 
Put a small piece of tallow in a spoon and heat it over a lamp until it be- 
, comes very hot. Drop two or three drops between the nail and granulation. 
The pain and tenderness will soon be relieved, and in a few days the 
granulation will be gone. One or two applications will cure the most ob*^ 
stinate case. 

A Positive Curb for Corns. 

The strongest acetic acid, applied night and morning with a camel's 
hair brush. In one week the corn, whether soft or hard, will disappear. 

Soft Corns. 


Soft corns between the toes may be cured by a weak solution of carbolio 
acid. Half a cranberry or a piece of lemon bound on the corn will soon 
kill it. 


Mix one ounce of sulphurous acid, one ounce of glycerine, and two 
ounces of distilled water, and apply night and morning. An onion cut in 
two and bound upon the sore spot will effect a sure cure. Another remedy 
is to hold the foot with the sock on, as near the fire as can be borne, with- 
drawing it when too hot, and returning it again to the iSre for five or ten 

Bad Brbath. 

Nothing makes one so disagreeable to others as a bad breath. It ih 
Mused by bad teeth, diseased stomAch, or disease of* the nostrils. Neatnes£< 


and care of the health will prevent and cure it. It may be temporarily rA* 
lieved by dilating a little bromo chloralum with eight or ten parts of water, 
and using it as a gargle* and swallowing a few drops before going out. A 
pint of bromo chloralum costs fifty cents but a small viol will last a long 

To Clean Bbushes. 

The best way in which to clean hairbrushes is with spirits of ammoniar 
as its effect is immediate. No rubbing is required, and cold water can be 
used just as successfully as warm. Take a tablespoonful of ammonia to a 
quart of water, dip the hair part of the brush without wetting the ivory, 
and in a moment the gprease is removed; then rinse in cold water, shake 
well, and dry in the air, but not in the sun. Soda and soap soften the 
bristles and invariably turn the ivory yellow. 

Cleaning Gloves. 

• • • • 

Take one quart of deodorized benzine, one drachm of sulphuric ether, 
one drachm of chloroform, and two drachms of alcohol. Cologne water can 
be added if desired. Pour a little of this in a clean bowl, and wash the 
gloves in it as you would Wash anything. After the dirt is nearly out, rinse 
in more of the clean fluid. Usually one rinsing is enough, but if the gloves are 
very much soiled, rinse' the second time. If the gloves are of cheap kid it is 
best to dry them on the hands, but a nice glove, after having been rubbed 
with a soft cloth to smooth out the wrinkles, may be hung on a line to dry. 
This preparation is an excellent thing to keep in the house, not only for 
cleaning gloves, but for taking out grease spots from carpets and clothing, 
and for sponging coat collars and felt hats. 

To Cleanse a Sponge. 

. By rubbing a fresh lemon thoroughly into a soured sponge and rinsing 
it several times in lukewarm water, it will become as sweet as when new. 

Castor Oil for Shoes. 

Take a teaspoonfuU of it and rub it thoroughly by a fire. Do this when 
the shoes are new, and several times afterwards, and they will last twice ae 




Few housekeepers understand how to select meats wisely or how to > 
buy economically, yet a moderate amount of experience and a little knowl- 
edge of facts will enable everyone to buy both intelligently and economically. 
Whenever possible pay cash, for tlien you can command the best in the 
market and the lowest prices. Meat should always be wiped with a dry, 
clean towel as soon as it comes from the market and placed by the side of, 
not on, ice. Powdered charcoal is excellent to keep meat from tainting, or 
pepper sprinkled over it is also good and can easily be washed off when ready 
for cooking. 

In Buying Beef^ select that which Is of a clear cherry -red color after a. 
fresh cut has been for a few moments exposed to the air. The fat should be 
of a light straw color, and the meat marbled throughout with fat. Inferior 
meat from old or ill-fed animals has a coarse, skinny fat and a dark red lean. 
Ox-beef is the sweetest and most juicy, and the most economical. When 
meat pressed by the finger rises up quickly, it is prime, but if the dent dis- 
appears slowly, or remains, it is inferior in quality. Any greenish tints 
about either fat or lean, or slipperiness of surface, indicates that the meat 
has been kept so long that putrefiiction has begun, consequently, is unfit for ' 
use, except by those persons who prefer what is known as a *' high flavor.'* 
Tastes differ as to the choice cuts and butchers cut meat differently. The 
small porterhouse steaks are the most economical, but in large steaks, the 
coarse and tough parts may be used for soup, or, after cooking, for hash. A 
round steak, when the leg is not cut down too far, is sweet and juicy, the ob- 
jaction being its toughness, to cancel which it may be chopped fine, seasoned, 
and made into breakfast croquettes. There is no waste in it, and hence it is 
the most economical to buy. The interior portion of the round is the tender- 
est and best. Porterhouse is cheaper than sirloin, having less bone. Rump 
steak and round, if well pounded to make them tender, have the least. 
For corned beef, the round is also the best. The roasting pieces are the 
sirloin and the ribs, the latter boing most economical at the family table, the 
bones forming an excellent basis for soup, and the meat, when boned and 
rolled up (which should be done by the butcher), and roasted, being in good 

1 C203) 



form for the carver, as it enables him to distribute equally the upper part 
with the fatter and more skinny portions. A roast served in this way, if 
cooked rare, may be cooked a second or even a third time. The best beef 
roast is (for three) about two and a half or three pounds of porterhouse. 
Two or three pounds is a plenty for three. There are roasts and other meats 
equally good in the fore quarter of beef, but the projiortion-of bone to meat 
is greater. 

Veal is best from calves not less than four nor more than six weeks old. 
The meat should be clear and firm, and the fat white. If dark and thin, 
with, tissues hanging loosely about the bone, it is not good. Veal will not 
keep so long as an older meat, especially in hot or damp weather. The hind 
' quarter is the choicest joint. From the leg is cut the ^* fillet " and ** veal 
cutlets.'* The ''knuckle of veal*' is the part left after the ''fillets" and 
" cutlets ** are removed. Many prefer the " breast of veal " for roasting, 
stewing, pies, etc. It may be boned so as to roll, or a large hole may be cut 
in it to make room for the stuffing. Veal should be avoided in summer. 

Mutton should be fat, and the fat clear, hard and white. Beware of 
buying mutton with flabby, lean and yellow fat. An abundance of fat is a 
source of waste, but as the lean part of fat mutton is much more juicy and 
tender than any other, it should be chosen. The longer mutton is hung be- 
fore being cooked, provided it does not become tainted, the better it is. 
The lean of mutton is quite different f^om that of beef. While beef is a 
bright carnation, mutton is a deep, dark red. The hind quarter of mutton 
is beat for roasting. The ribs may be used for chops, and are the sweeter ; 
but the leg chops are the most economical, as there is much less bone, and 
no hard meat, as on the ribs. For mutton roast, choose the shoulder, the 
saddle, or the loin or haunch. The leg should be boiled. Small rib chops 
are best for broiling ; those cut out from the leg are generally tough. Mutton 
outlets to bake are taken from the neck. Almost any part will do for broth. 
'« Tongiu. — Calf s tongue is considered best, but it is usually sold with the 
liead ; beeve's tongues are what is referred to generally when " tongue '* iK 
ipoken of. Lamb's tongues are very nice. In purchasing tongues, choose 
those which are thick, firm^ and have plenty of fat on the under side. 

To Select Hams, — The best hams, whether corned or cured and smoked, 
are those from eight to fifteen pounds in weight, having a thin skin, solid 
fat, and a small, short, tapering leg or shank. In selecting them, run a knife 
along the bone on the fleshy side ; if it comes out clean the ham is good, but 
if the knife is smeared it is spoiled. 

Pork, — Great care must be taken in selecting pork. If ill-fed or dis- 
Msed, no meat is more injurious to the health. The leaa must be 



grained, and both fat and lean very white. The rind should be smooi^h and 
cool to the touch. If clammy, be sure the pork is stale, and reject it. If 
the fat is fuil of small kernels, it is an indication of diseiise. In good bacon 
the rind is thin, the fat firm, and the lean tender. Rusty bacon has yellow 
streaks in it. Fresh pork should seldom be eaten, and never except in the 
fall and winter. 

Lamb is good a« a year old, and more digestible than most immature 
meats. *^ Spring Lamb '^ is prized because unseasonable. It is much in* 
ferior to the best mutton. The meat should be light red and fat. If not 
too warm weatlier, it ought to bo kept a day or two before cooking, but it 
does not keep well. It is stringy and indigestible if cooked too soon after 

Ohickens^ when fresh, are known by full, bright eyes, pliable feet, and 
soft, moist skin. Young fowls have a tender skin, smooth legs and comb, 
and the best have yellow legs. In old fowls, the legs are rough and hard. 
The top of the breast-bone of a young fowl is soft, and may be easily bent 
with the fingers ; and the feet and neck are large in proportion to the body. 
Fowls are always in season. 


When fresh, the eyes of fish are full and bright, and the gills a fin« 
clear red, the body stiff and the smell not unpleasant. The flavor and ex- 
cellence of salmon depends entirely on its freshness. Lobsters, when freshly 
caught, have some muscular action in their claws which may be excited by 
pressing the eyes. The heaviest lobsters as the best. The male is thought 
to have the highest flavor, the flesh is firmer, and the shell has a brighter 
red, and is considered best during the fall and spring. The females are 
prepared for sauces on account of their coral, and are preferred during the 
summer, especially in June and July. The head is used in garnishing, by 
twisting it off after the lobster has been boiled and become cold. Lobsters 
ranging from four pounds are most delicate. If crabs are fresh, the eyes are 
briglit, the joints of the legs are stiff, and the inside has an agreeable smell 
The heaviest are the best, the light ones being watery. Soft-shell clams are 
good only in cold weather, and should be fresh. Oysters, if alive and 
healthy, close tight upon the knife. They are in season from September to 


All vegetables snap crisply when fresh ; if the}*^ bend and present a 
wilted appearance, they are stale. If wilted, they can be partly restored by 
being sprinkled with water, and laid in a cool, dark place. 

Tumip$ are not natritions, being ninetj per cent, water, but an «xod« 
lent food fur those who are disposed to eat too much, as they correct consti- 

TomatoeM are generally regarded as wholesome. The mediam-aixed 
amooth ones are best. 

Cauliflaweri are best when large, solid and creamy. When stale the 
leaves are wilted and show dark spots. 

Celery stalks should be white, solid and clean. Celery begins in August, 
but it is better and sweeter after frost. 

Eggplant should be firm but not ripe. The large purple oval-shaped 
kind I is best. 

Muihrooms are dangerous things for the inexperienced to buy, and 
should be let alone. 

Pease should be bought in pods and should feel cool and dry. If pods 
are rusty or spotted, they are too old to be good. 

Potaloee. — Select those of medium size, smooth, with small eyes. To 
test, cut off a piece of the large end ; if spotted, they are unsound. In the 
spring, when potatoes are beginning to sprout, it is best to first rub them 
o£^ as this take the starch from the potatoes. 


Cheese which ^ feels soft between the fingers is richest and best and 
should be kept in a box in a cool dry place. 

Vinegar made from cider is best. 

Com meal does not keep well and should be bought in small quantities. 
«»Com is a heat producer and is a useful winter diet. 

Sard Soap should be bought in large quantity, and laid to harden in 
bars piled on each other. Haid soap is more economical than soft, as it is 
not ao easily wasted. 

Lard. — The best lard is made from leaf fat which adheres to the ribs 
and belly of the hog. This is known as leaf lard. Good lard should be 
white, solid, and have not an unpleasant stnell. 

Flour should be bought in small quantities, and the best is cheapest. 
Flour b peculiarly sensitive to atmospheric influence, hence it should never 
be. stored in a room with sour liquids nor where onions or fish are kept. 
Any smell perceptible to the sense will be absorbed by flour. Xeep in a 
cool, dry, airy room, and not exposed to a freezing temperature nor to in* 
tense summer or to artificial heat. Flour should be sifted and the partieles 
tborougUy disintegrated, and then warmed before baking. 


Apples are in season all the year ; cheapest from August until sprinf^ 

Asparagus from the first of May uutil middle of June. 

Bass, of wliich there are a dozen varieties, at all times of the year. ' 

Beans, string, June to November; Lima, from July throughout the 

Beef is good at all seasons of the year. 

Beets from June through the year. 

Blue fish, a popular fish on the seacoast, from June to September* 

Broccoli, a kind of cabbage, from September to November. 

Buckwheat cakes in cold weather. 

Butternuts ripen in September. 

Cabbage; May and June, and lasts through the winter. 

Carrots from the South, in May, and last until November. 

Caulidower from June until spring. 

Celery from August to April, but it b better after being touched by 

Cheese all the year round. 

Chestnuts after the firat severe frost. 

Chocolate is best in cold weather on account of its richness. 

Ckub, a fresh water fish, in fall and winter. 

C^ams from May until September. 

Conger eels from November to April. ^ \ 

Crabs from June to January, but are moxv.^ wholaso^o in the ooM 

Cranberries from September to April. 

Currants, green, June to July; ripe, July to Aujfust. 

Damsons, a small black plum, July to December. 

Doves, the turtle, one of the best game birds, in August i^.'^u C^ptember. 

Ducks, domestic, are best in June and July. Wild in spring cud falL 

Eels from April till November. 

Kggs are always in season, but are cheap in spring, and high in winter. 

Wishf as a rule, are in best condition just before spawning. 



Ooese, wild, from October to December ; tame, at four months old. 

Guinea fowl, best in winter when thej take.the place of partridges. 

Haddock from November till December, and June and July. 

Halibut in season all the year. 

Herring from February to May. 

Herbs for seasoning should be gathered just as they begin to flower* 

Horse-radish is always in season. 

Lamb in March, but from June to August is best as well as cheapest. 

Lemons arrive fresh from the West Indies in winter. 

Lobsters are plentiful in market, except in winter months. 

Mackerel from May through the summer. 

Mushrooms are most plentiful in August and September. 

Mutton is in season all the year, but is not so good in the fall, the meat 
being drier and strong flavored. 

.Oranges from Florida and West Indies are in market from October until 
April ; those from the Mediterranean from January until May. The Florida 
#imnges are best and largest. 

Oysters are in season from September to May ; May, June and July 
being the spawning months. 

Partridges, pheasants or rufifed grouse, are in season in most markets 
from September to January, but are best in October and November. 

Pickerel is best from September to March. 

Pigeons, wild, are plentiful in September and October. 

Pork should never be eaten in warm weather. 

Potatoes, new, arrive from the Bermudas about April ; from the South 
June to July, and are plentiful in July and August. 

Potatoes, sweet, are io season from August to December, after which 
they lose their flavor. 

Prairie chickens in season' from August to October. 

Prunes arrive fresh from December to May. 

Pumpkins are in season from September to January. 

Quail (often called partridge in the South) from November and Decem- 

Babbite are in best condition in November, but are in season from Sep- 
tember till Jaixuary« and in the North later, until the breeding season beginp. 

Reed birds are best in September and October. 

Rhubarb from April to September. 

Salmon from March till September. 

Ibad appear in market from February 80 to Jom* 
ar9 abundant from October to ApriL 


Spinach is the earliest vegetable used for greens, and b continued 
through the season by providing a succession of crops. 

Sturgeon from April to September. 

Suckers from October to April. 

Trout, brook, are in season from March till August ; lake trout from 
Ootober to March. Mackinaw trout in winter mouths. 

Turkeys are best in fall and winter, though in market at all seasons. 

Turtles are in market from May to winter. 

Veal is in season except in hot weather, when it keeps badly. 

Venison from the buck is best from August to November, from the doei 
from November to January. 

Woodoook is in season from July to November, but is best in October. 

» ' 


Ik every house, great or small, the dining-room should be as bright^ 
and cheerful as possible. The plainest room may be made beautiful by 
taste, and the homeliest fare appetizing by neatness and skill. 

The mistress of the house may be troubled about many things, but she 
should wear her pleasaniest smiles at the table, that her husband and chil- 
dren may be refreshed in spirit as. well as in body. The conversation should 
be bright and cherry. The children can be taught very young many 
lessons of etiquette that will serve them in after years. These lessons will 
be an education to them in mind and manners, and the influence thus felt 
does not cease when the home, is broken up. 

The advisability of making dishes attractive by dainty serving, is not 
enough appreciated by the busy housewife. It seems so much easier to dish 
the meat and vegetables ^^ anyhow,*' than to use the extra exertion to make 
them pretty, that she is apt to grow careless. Habit is everything in such 
matters. The practice once acquired of arranging the food to please the 
eye, as well as the .palatOt the added labor is taken for granted and seldom 

• The ornamenting or final finish of the table should not be left to the 
servants ; this most important step should devolve upon the hostess herself. 

Nothing imparts such an inviting appearance to a table as (lowers ; a 
center piece of flowers of a rare or delicate variety, is most attractive. Grow- 
ing plants in bloom are also desirable for center pieces. In laying the table 
for dinner all the linen should be a spotless white throughout, and undei** 
neath the linen tablecloth should be spread one of thick cotton-flannel or 
baize, which gives the linen a heavier and finer appearance, also deadening 
the sound ot moving dishes. Large and neatly folded napkins (ironed with- 
out starch), with pieces of bread three or four inches long, or a cold roll 
placed between the folds, but not to completely conceal it, are lain on e&ch 
plate. Beside each plate are placed as many knives, forks and spoons aa 
will be needed in all the courses (unless the lady prefers to have them 
brought with each new plate, which makes more work and confusion)^ and 
a glass, to be filled with fresh water just before dinner is announced. 


Dishes that need to be warm, not hot, are left on the top shelf of the 
range or elsewhere, where they will be kept warm until needed. 

Soup and fish being the fii-st course, plates of soup are usually placed 
on the table before the dinner is announced ; or, if the hostess wishes, the 
soup may be served at the table ; the soup tureen (with the soup at the 
boiling point) und the soup plates should be placed before the seat of the 
hostess before dinner is quietly announced. 

The host leads the way to the dining room, the hostess being last The 
guests of course remain standing until the hostess is seated. The hostess 
serves only tlie soup, salad and dessert. As a rule the lady at the right of ' 
the host, or the oldest lady, should be served first. As soon as any one has 
finished, his plate is promptly removed, but the next course, however, 
should not be served until all have finished. 

Jellies and sauces, when not to be eaten as a dessert, should be helped 
on the dinner phite, not on a small side dish ns was the former usage. 

If a dish be on the table, some parts of which are preferred to others, 
according to the taste of the individuals, all should have the opportunity of 
choice. The host will simply ask each one if he has any preference for a 
particular part; if he replies in the negative, you are not to repeat the 
question, nor insist that he must have a preference. 

Do not attempt to eulogize your dishes, or apologize that your cannot 
recommend them — this is extremely bad taste. 

Do not insist upon your guests partaking of particular dishes. Do not 
ask persons more than once, and never force a supply upon their plates. It 
is ill-bred, though common, to press any one to eat ; and moreover, it is a 
great annoyance to many. 

Finely sifted sugar should always be placed upon the table to be used 
with puddings, pies, fruit, etc., and if cream is required, let it stand by the 
dish it is to be served with. 

The crumb-brush is not used, until the preparation for brining In tke 
dessert; then all the glasses are removed, except the flowers, the wat«tr- 
tomblers, and the glass of wine which the guest wishes to retain with hil 
dessert. The dessert plate containing the finger-bowl, also a dessert knllt 
and fork, should then be set before each guest, who at once removed thtr 
tiuger-bowl and its doily, and the knife and fork to the table, leaving the 
plate ready to be used for any dessert chosen. 

Coffee and tea are served lastly^ poured into tiny cups and served clear, 
passed around on a tray to each guest, then the sugar and cream passed, 
that each person may be allowed to season his black coffee or ec{fi noir to 
euit himself. The hostess gives the signal that dinner is ended by pushing 



back her chair, and the ladies repair to the drawings-room, the oldest leading 
and the youngest following last, and the gentlemen repairing to the library 
or smoking-room. In about half an hour, tea is served in the drawing-room 
with a cake -basket of crackers or little cakes, the gentlemen join the ladiesi 
and after a little chat over their cups, all are at liberty to take leave. 

A family dinner^ even with a few friends, can be made quite attractive 
and satisfactory without much display or expense; consisting first of good 
soup, then fish garnished with suitable additions, followed by a roast ; then 
vegetables and some made dishes, a salad, crackers, cheese and olives, then 
dissert. This sensible meal, well-cooked and neatly served, is pleasing to 
almost any one, and b within the means of any housekeeper in ordinary 



.The source of all good manners is a nice perception of, and kind con* 
dideration for, not only the rights, but the feelings of others. The customs 
of society are adopted and observed to enable us to be more agreeable. And 
nowhere is the distinction between the gentleman and the boor more marked 
than at the table. 

The best teachers of etiquette are the fathers and mothers, and their 
lessons should be given chiefly through example. The best company in the 
world are those of our own households ; they deserve all the love and sweet* 
ness which we can bestow upon them, and the gracious mannera of the home 
must follow them through life. All good breeding includes kindness, cour- 
tesy, unselfishness, respect, tact, gentleness and modesty of deportment. 

If children are carefully taught to hold the knife and fork properly, to 
eat without the slightest sound of the lips, to drink quietly, to use the nap- 
kin rightly, to make no noise with any of the implements of the table, and, 
last but not least, to eat slowly and masticate the food properly, then they 
will always feel at their ease at the grandest tables in the land. 

Once seated at table, gloves are drawn off and laid in the lap under th« 
napkin, which is spread lightly, not tucked in. 

Soup is always served for the first course, and it should be eaten with 
dessert spoons, and taken from tlie sides, not the tips of them, without any 
sound of the lips, and not sucked into the mouth audibly from the ends of 
the spooii. Bread should not be broken into soup or gravy. Never ask to 
be helped to soup a second time. Fish chowder, which is served in soup 
plates, is said to be an exception which proves this rule, and when eating of 
that it is correct to take a second plateful, if desired. 

Another generally neglected obligation is that of spreading butter on 
one's bread as it lies in one's plate, or but slightly lifted at one end of the 
plate; it is very frequently buttered in the air^ bitten in gouges, and still 
held in the face and eyes of the table with the marks of the teeth on it. 
This is certainly not altogether pleasant, and it is better to cut it, a bit at a 
time, after buttering it, and put piece by piece in the mouth with one's 
finger and thumb* Never help yourself to butter, or any other food with 
your own knife or fork. It ^s not considered good taste to mix food on the 
Ifune plate. 




Drink sparingly while eating, as it is far better for digestion, but when yon 
do drink, do it gently and easily and do not pour the liquid down your throat. 
' Do not talk loud or boisterously at the table, but aim to be clieerful 
and oompanionable and join in the conversation, but do not monopolize it, 
Do not twirl your goblet, nor soil the tablecloth by placing bones or frag* 
ments on it. Never turn tea or coffee into your saucer to cool it, nor blow 
your soup. If you do not like any dish with which you are served, allow it 
to regain untouched until the servant removes it. 

Sit upright at the table, without bending over or lowering your head to 
partake of your food. Do not sit too far away or too near the table, and do 
not sit with one arm lying on the table with your back half-turned to your 
left-hand neighbor. 

The one who serves at the table should not help too abundantly, or 
flood the food with gravies, as many do not like them, and it is better to al- 
low each guest to help himself. Water should be poured to the right of a 
person — everything else passed to the left. Do not watch the dishes while 
being uncovered or talk with your mouth full. If you discover anything 
objectionable in the food, do not attract the attention of others to it, but 
quietly deposit it under the edge of your plate. 

If boiled eggs are brought on in the shell, egg cups should be provided, 
the small end of the egg should be placed in the cup, and an opening made 
at the top of the egg sufficiently large to admit a teaspoon. 

Spoons are sometimes used with firm puddings, but forks are the better 
style. A spoon should never be turned over in the mouth. 

Oiit? ^. teeth are not to be picked at table ; but if it is impossible to bin* 
Aer it, it should be done behind the napkin. 

Let us mention a few things concerning the eating of which there ia 
sometimes doubt. A cream-cake and anything of similar nature should b^ 
e&ten with knife and fork, never bitten. Asparagus may be taken from the 
finger and thumb. Pastry should be broken and eaten with a fork, never 
cut with a knife. Raw oysters should be eaten with a fork, also fish. IIow- 
Bver» food that cannot be held with a fork should be eaten with a spoon. 
Potatoes, if mashed, should be mashed with a fork. Green corn should be 
eaten from the cob, held with a single hand only. 

Oranges are peeled and either cut or separated, or they may be out 
crosswise and eaten with a spoon. ; 

Celery, cresses, olives, radishes and relishes of that kind, are, oi ooanMp 
to be eaten with the fingers ; the salt should be laid upon the plate, not 
upon the cloth. Cut with the knife, but never put it in the mouth i the 
fork must convey the food*. 


Let the food be taken to the mouth, and not the mouth to the food. 

Fish is to be eaten with the fork, without the assistance of the knife ; a 
bit of bread in the left hand sometimes helps one to master a refractory 
morsel. Fresh fruit should be eaten with a silver bladed knife, especially 
pears, apples, etc. 

At the conclusion of a course, where they have been used, knife and 
fork should be laid side by side across the middle of the plate — never crossed 
— with handles to the right. The servant should offer everything at the left « 
of the guest, that the guest may be at liberty to use the right hand, except 
water, which should be poured at the right side. , 

When you rise from your chair, leave it where it stands. 

**Dont's" for the Dining-room. 

Don't keep other people waiting ; be there in time. 

Don't lie back in your chair or place your elbows on the table. 

Don't sit sideways, but straight to the table. 

Don't seat yourself until all the ladies are seated. 

Don't bend your head for each mouthful. Sit erect. 

Don't cut your bresid. Break it off. 

Don't use your knife to carry food to your mouth. 

Don't use your fork as if it were a pitchfork. 

Don't make any noise with your mouth when eating. 

Don't speak with your mouth full or even half full. 

Don't begin a sentence before you have finished swallowing. 

Don't drink a glassful at a gulp. 

Don't have your elbows away from your body when eatmg or drinkuig. 

Don't ever spit a bone or seed upon your plate or the floor. 

Don't wipe your face with your napkin. It is for the lips and beard 

Don't forget to see that all the ladies are served before you. 

Don't neglect the ladies to your left or right. 
* Don't look worried if any small accident should happen. 

Don't leave your knife and fork on your plate when sent for a second 

Don't pile up all the side-dishes upon your plate when it is to be r#* 

Don't come to the table half-dressed, half- washed, half-combed. 

Don't overeat. 

Don't leave the table before the others unless unavoidable and then al- 
ways ask to be excused. 


Apples, sour^bard 

'Apples, sweet und mellow.., 

Asparagus , 

Beans (pod) 

Beans with green «..prn 




Beef, salted .^ 

Bass, fresh •' 

Beets, young 

Beets, old , , 

Bread, com 

Bread, wheat... 

Butter , 


Cabbage and vinegar 



Cake, sponge 

Carrot, orange , 

Cheese, old , 


Codfish, dry and whole 

Custard (one quart) 

Back, tame 

Duck, wild 

Dumpling, apple 

Eggs, hard 

Eggs, soft 



Fowls, domestic, roasted or. 


GoosOy wild 



Mode of 




Time of 

Time of 

n. Ma 

15 to 30 











1 00 


1 00 

1-2 00 


I 00 




1 00 


H. M. 

2 50 

1 50 

2 80 
2 80 
8 45 
8 00 
8 00 



8 00 
8 45 
4 00 
8 15 
8 80 
8 80 
2 80 
2 00 
4 80 
2 80 
2 80 
8 15 
8 80 
8 45 
2 00 
2 45 
8 00 
8 80 
8 00 
8 80 
2 00 
4 00 
2 80 
2 80 
2 80 




Meat and vegetables. 









Pigs* feet 



Pork, raw or 





Rice , 

Salmon, fresh « 


Sausage ••... 

Soup, vegetable 

Soup, chicken 

Soup, oyster or mutton 

Spinacli « 




Trout, salmon, fresh, boiled or. 

Turkey, boiled or 



Venison steak. 


Mode of 

' Boiled 

Time of 
Cooking . 



















1-2 00 


Time of 

H. K. 

2 80 
2 15 

2 00 
8 15 
8 00 
8 00 

3 15 
8 80 
8 00 



8 15 
8 80 
8 80 
2 30 



8 30 


2 30 
2 00 
2 80 
2 30 

1 30 

2 80 
8 30 



* Minutes to the pound. 

The time giren is the general average , the time will vary slightly with the quality of th» 


The following table of weights and measures will be usefuli and they 
have the merit of being correct. 

One tablespoonf ul of soft butter, well rounded 8=s 1 oonce. 

One full cupful of butter = one-half pound. 

Butter the size of an egg = 2 ounces. 

Butter the size of a walnut a= 1 ounce. 

One solid pint of chopped meat =3 1 pound. 

Nine eggs = 1 pound* 

Four teaspoonfuls =s 1 tablespoonful liquid. 

Four tablespoonfuls or half a gill ss 1 quarter cup. 

Half a cup s=s 1 gill. 

Two gills = 1 cupfuL 

Two coffee cupfuls =3 1 pint. 

Two tablespoonfuls liquid s=b 1 ounce. 

One tablespoonful of salt = 1 ounce. 

Sixteen ounces = 1 pound, or a pint of liquid. 

One rounded tablespoonful of flour =s one-half ounce. 
, Three cups of corn meal = 1 pound. 

Qne and one-half pints of corn meal = 1 pound. 

Four coffee cupfuls of sifted flour = 1 pound. 

One quart of unsifted flour = 1 pound. 

One pint of granulated sugar = 1 pound. 

} Two coffee cupfuls of powdered sugar = 1 pound. 

TwD and a half cups of powdered sugar = 1 pound. 

A set of tin measures (with small spout? or lips), from a quart down !• 
balf a gill, will be found very convenient in every kitchen. 



Aspie : — Savory jelly for cold dishes. 

Au gratin : — Dishes prepared with sauce and crumbs and baked. 

Bouchie^ : — Very thin patties or cakes, as name indicates — mouthfals. 

Baba : — A peculiar, sweet French yeast cake. 

Bechamel: — A rich, white sauce made with stock. 

Bisque : — A white soup made of shellfish. 

To Blanch : — To place any article on the fire till it boils, then plunge it 
in cold water ; to whiten poultry, vegetables, etc. 

Bouillon : — A clear soup, stronger than broth, yet not so strong as con* 
Mwi?ne, which is "reduced " soup. , 

Braise: — ^Meat cooked in a closely covered stewpan, so that it retains 
its own flavor and those of the vegetables and flavorings put with it. 

Brioche : — A very rich, unsweetened, French cake made with yeast. 

Cannelon : — Stuffed rolled-up meat. 

Consommi : — Clear soup or bouillon boiled down till very rich, *. e., con^ 

Croquettes: — A savory mince of fish or fowl, made with sauce into 
shapes, and fried. 

Croustades: — Fried forms of bread to serve minces, or other meats 
upon , 

Entree : — A small dish, usually served between the courses at dinner. 
* Fondue : — A light preparation of melted cheese. 

Fondant: — Sugar boiled, and beaten to a creamy paste. 

Ildlandaise Sauce: — A rich sauce, something like hot mayonnaise* 

Matelote : — A rich fish stew, with wine. 

Mayonnaise : — A rich salad dressing. 

Maringue: — Sugar and white of egg beate«i to sauce. 

Marmade : — A liquor of sx)ices, vinegar, etc., in which fish or meats are 
steeped before cooking. 


226 PftEUCH WORDS USED m C00K1N6. 

Mirotan: — Cold meat warmed in various ways, and dished In circular 

Purse : — This name is given to very tliick soups, the ingredients for 
thickening which have been rubbed through a sieve. 

Poulette Sauce : — A bechamel sauce, to which white wine, and some- 
times eggs are added. 

Ragout : — A rich, brown stew, with mushrooms, vegetables, etc. 

Piquante : — A sauce of several flavors, acid predominating* 

Quenelles : — Forcemeat with bread ; yolk of eggs, highly seasoned, and 
formed with a spoon to an oval shape ; then poached and used either as a 
dish by themselves, or to garnish. 

Hemoulade : — A salad dressing dififering from mayonnaise, in that the 
eggs are hard boiled and rubbed in a mortar with mustard, herbs, etc. 

Rissole : — Rich mince of meat or fish, rolled in thin pastry and fried. 

Roux: — A cooked mixture of butter and flour, for thickening soups 
a.nd stews. 

/S'aZmt .*-^A rich stew of game, cut up and dressed, when half roasted. 

Sauter: — To toss meat, etc., over the fire, in a little fat. 

Souffli : — A very light, much whipped-up pudding or omelette." 

Timhale: — A sort of pie in a mold. 

Vol au vents : — Patties of very light pufip paste, made without a dish or 
mold, and filled with meat or preserves, etc. — Catherine Otoen^ in Good Houe^ 


The following is a list of the utensils needed in every well-furnished 
kitchen. Of course an ingenious housewife will make fewer do excellent 
service, but all these save time and labor, and make the careful preparation 
of food easier^ 

Two dish-pans, two sizes. 

Two cake or biscuit-cutters, two sizes. 

Two graters, one large and one small. 

One coffee canister. 

One tea canister. 

One tin or granite-ware teapot. 

One tin or granite-ware coffee-pot. 

One griddle-cake turner. 

Four nulkpans, one milk strainer. 

One dozen iron gem-pans, or muflni- 

One coarse gravy strainer, one fine 

One colander. 

One flour sifter. 

Two sweeping brooms and one dust- 

One whisp broom. 

One wooden butter ladle. 

One tin skimmer. 

One tin steamer. 

Two dippers, two sizes. 

Two funnels, two sizes. 

One nutmeg grater. 

One Dover egg beater. 

One bread board. 

One set of jelly-cake tins. 

Four pie-pans. 

One galvanized garbage bucket with 


Two wooden chopping bowls, 4 wo 

Two granite-ware stewpans, two 

One wire toaster. 

One double kettle for cooking cus« 
tards, grains, etc. 

Two sugar boxes, one for coarse and 
one for fine sugar. 

One waffle iron. 

One stepladder. 

One stove, one coal shoveL 

One pair of scales. 

Two coal hods or buckets. 

One kitchen table, two kitchen chair* 

One large clothes basket. 

One apple corer. 

One candlestick. 

Two market baskets, two sizeSi 

One clock. 

One ash bucket. 

One gridiron. 

One liard wood rolling pin. 

Dredging boxes for salt, sugar, pep- 
per and flour. 


• f 



Three pudding molds — one for boil- 
ing, two for baking — two sizes. 

Two scoops, one for flour, one for 

Two jelly molds, two sizes. 

One can opener. 

One corkscrew. 

One chopping knife* * 

One bread box. 
; Two cake boxes. 

One large flour box. 

One large-sized tin pepper box. 

One spice box, containing smaller 
spice boxes. 

Two cake-pans, two sizes. 

Four bread-pans. 

Two square biscuit-pans. 

One dozen patty-pans, and the same 
number of tartlet-pans. 

One large tin pail and one wooden 

Two small tin pails. 

One set of tin-basins. 

One set of tin measures. 

Two lon^. handled spoons. 
• One refrigerator. 
One Turk*s head. 
' One wire basket for boiling eggs. 
Ond large grater. 
Twelve dish towels. 
Six hand towels. 
Two flour cloths. 
I'wo dishcloths. 
One cream whipper. 
One mortar and pestle. 
One scrubbing brush for floor. 
One scrubbing brush for tables. 
One scrubbing brush for sink*. 
One scrubbing brush for vegetables. 
One, scrubbing brush for glass and 

One pair of sardine scissors. 
, One pair of bcIssoxb. 

Three frying-pans or spiders, differ 

ent sizes. 
Two dripping-pans, two sizes. 
Three iron kettles, porcelain lined if 

One corn beef or fish kettle. 
One teakettle. 
One large nail hammer and one small 

tack hammer. 
One bean pot. 
One ice pick. 
One lemon squeezer. 
One meat cleaver. 
Tliree kitchen knives and forks. 
One large kitchen fork and four 

kitchen spoons, two sizes. 
Two wooden spoons large and small. 
One large bread-knife. 
One griddle-cake turner, also one 


One potato-masher. 

One meat-board. 

One meat-saw. 

Two large earthen bowls. 

Four stone jars. 

One coffee mill. 

One meat chopper(Enterprise, No. 10.) 

One heavy wire broiler for steaks. 

One wash basin. 

Four yellow bowls, assorted. 

One flannel jelly bag. 

One wire spoon. 

One hard wood mush stick. 

One set of skewers. 

Six half pint kitchen cups. 

Two stone jugs. 

One butter pot. 

Two large plates for meats in refirig* 

Twelve baking cups for popovers. 
One ball of twine. 
Two pudding cloths. 
Two fine strainer dotha 



A Grain of Salt will often make cream whip. 

Sail will Remove the Stain from silver caused by eggs, when applied dry 
with a soft cloth. 

Salt Should he Eaten with nuts to aid digestion. 

If the Water in which Onions are Boiled is changed once or twice^ the 
vegetable is much more healthful. 

Cflothespins Boiled a Few Minutes^ and quickly dried, once or twice a 
month, become more durable. 

To Set a Color. 

One tablespoonful of ox-gall i . a pint of water is sufficient, it is imma- 
terial whether cotton, silk, or woolen fabrics. 

To Kelp Lemons. 

Cover with cold water, changing it every week. Thb makes them 
ripe and juicy. 

To PuiiiFY Sinks and Drains. 

To one pound of common copperas add one gallon of boiling water, and 
use when dissolved. The copperas is deadly poison, and should always be 
oarefully labeled if kept on hand. This is one of the best possible cleansera 
of pipes and drains. All pipes leading from the kitchen should have boil 
ing lye turned down them once a week at least, in sufficient quantities to 
eat away the accumulation of grease that coats the interior of the pipe. A 
few drops of carbolic acid should be poured down the pipes leading from 
stationary washstands. 

To PuRTFY Cisterns. 

To purify cisterns Avliere the water has an unpleasant odor, suspend in 
the water a muslin cloth containing one or more pounds of charcoal- 

C228) _ 



Smoked Ceilings. 

Smoked ceilings that have been blackened by a kerosene lamp may be 
washed off with soda water. 

To Remove the Odob op Onion 

koTsi fish-kettle and saucepans in which they have been cooked, put wood* 
ashes or sal soda, potash or lye ; fill with water and let stand on the stove 
«ntil it boils ; then wash in hot suds, and rinse well. 

To Remove Old Putty from Window Frames, 
pass a red-hot poker slowly over it and it will come off easily. 

To Fill Cracks in Plaster. 

Use vinegar instead of water to mix your plaster of Paris. Tlie result- 
ant mass will be like putty, and will not ^^ set " for twenty or thirty min- 
utes ; whereas if you use water the plaster will become hard almost imme- 
diately before you have time to use it. Push it into the cracks and smooth 
it off nicely with a table-knife. 

Lamps to Trim. 

Do not cut the wick, turn it just above the tube, take a match and 
flhave off the charred end, thus insuring an even flame. Then turn the 
wick down below the edge of the tube -that it may not draw up oil to soil 
the outside of the lamp. Do not fill too full; kerosene kept in a warm 
room expands considerably and the result will be oily lamps, disagreeable 
to handle. 

To Prevent a Lamp from Smokinci. 
, Soak the wick in vinegar, and dry it well before using. 

To Remove Paint from Window-glass. 
fiub it well with hot sharp vinegar. 

To Test Nutmegs. 

Prick them with a pin ; if good, the oil will instantly spread around 
liv puncture. 

Squeaking Doors 

•aght to haye the hinges oiled by putting on a drop from the sewing m^ 
eM&e oil-can. 


To Clean Stoyspipb. 

A piece of ano put on the live coals in the stove will dean oat tte 

To Take Ink Out of Linen. 

Dip the ink-spot in pure melted tallow, then wash out the tallow and 
the ink will come out with it. This is said to be unfailing* Milk will re* 
move ink from linen or colored muslins, when acids would be ruinous, by ' 
soaking the goods until the spot is very faint and then rubbing and rinsing 
in oold water. 

To Destroy Grass in Gravel Walks. 

Scatter the cheapest coarse salt along the edges and wherever the grass 
is springing up. Even the Canada thistle can be destroyed by cutting the 
stalks close to the ground and putting salt on them. 

Mosquito Remedy. 

To clear a sleeping-room of mosquitoes take a piece ot paper rolled 
around a lead-pencil to form a case, and fill this with very dry Pyrethrum 
powder (Persian insect powder), putting in a little at a time, and pressing 
it down with the pencil. This cartridge, or cigarette, may be set in a cup 
of sand to hold it erect. An hour before going to bed the room is to be 
closed, and one of these cartridges burned. A single cartridge will answer 
for a small room, but for a large one two are required. Those who have 
tried this find that it eOectually disposes of the mosquitoes. 

To Toughen Lamp-chimnets and Glassware. 

Immerse the article in a pot filled with cold water, to which some 06m* 
mon salt has been added. Boil the water well then cool slowly. Glass 
treated in this way, will resist any sudden change of temperature. 

Food for Hens. 

Take a piece of iresh meat, coarse beef liver, about one pound » and 
boil it in one-half gallon of water until it falls to pieces, adding more water 
as it is evaporated, so that there shall be this quantity when it is sufficiently 
boiled. While boiling, add one-half pint of soaked beans, the same of rice, 
and the same of oil cake or linseed meal. When the whole is cooked, add 
a little salt, and thicken with two parts of oatmeal, one of bran, one of mid* 
dlings, and one of corn meal. Make it of the constatency of stiff dough. 
* 16 

226 HELPFUL nnrrs fob the housekeepkb. 

If milk be plenty, it may be added either as curds, buttermilk, or in an% 
other shape. When boiling, add one teaspoonful of common bread soda to 
the water. This food may be cooked in the form of cake, and crumbled fur 
the fowls, or it may be fed in the soft state. One tablespoonful b a suf. 
fioient ration for a hen. 

Faded Goods. 

. Plush goods and all articles dyed with aniline colors which have fade4 
from exposure to the light will look as bright as new after sponging witk 

Papeb-Hakgbbs' Paste. 

To make paper-hangers* paste, beat up four pounds of good, white, 
wheat flour (well sifted previously) in sufficient cold water to form a stifl 
batter. Beat it well in order to take out all lumps, and then add enough 
cold water to make the mixture of the consistency of pudding batter. To 
this add about two ounces of well-pounded alum. Pour gently and quickly 
oyer the batter boiling water, stirring rapidly at the same time, and when it 
is seen to lose the white color of the flour, it is cooked and ready. Do not 
use it, however, while hot, but allow it to cool. Pour about a pint of cold 
water over the top to prevent a skin from forming. Before using, the paste 
should be thinned by the addition of cold water. 

An Ant Teap. 

Procure a large sponge, wash it well, and press it dry, which will leave 
the cells quite open ; then sprinkle over it some fine white sugar, and place 
it near where the ants are the most troublesome. They will soon collect 
upon the sponge, and take up their abode in the cells. It is then only neces- 
sary to dip the sponge in scalding water, which will wash them out *^ clean 
4ead '' by ten thousands. Put on more sugar, and the trap for a new haul. 
This process will soon clear the house of every ant, uncle, and progeny. 

To Wash Windows. 

To wash windows, take a little spirits of ammonia on a sponge, mil 
over the glass touching every part of the pane, then rub briskly. 

To Rbhovb a Glass Stoppbb 

that has become tightened, heat the neck of the bottle with a lighted matcA 
flvr a few seconds, and it can easily be removed. 


To Cleak 1'bon Sikks. 
Rub them well with a cloth wet with kerosene oiL 

Death to Buqgu 

Varnish is death to the moat persistent bug. It is cheap— ten oenti* 
worth will do for one bedstead — ^is easily used, is safe, and improves the looks 
of the. furniture to which it is applied. The application must, however, be 
thorough — the slate, sides, and every crack and corner receiving attention. 

To Dbivb Away Bed Bugs.' 

Take the whites of four eggs and ten cents* worth of quicksilver, and 
beat together until a stiff froth. Take a feather, dip in, and apply to the 

Befobb Beginning to Seed Raisins 

cover them with hot water and let them stand fifteen minutes. The seeds 
oan then be removed easily without a particle of waste. 

Packing Bottles. 
India-rubber bands slipped over them will prevent breakage. 

Nothing Takes the Sobeness 
firom bruises and sprains as quickly as alcohol. 

To Prevent Flies Injuring Pioturb Frames. 

Boll three or four onions in one pint of water. Brush your frames 
over with the liquid. No fly will touch them, and it will not injure the 


is not only useful for cleaning, but as a household medicine. Half a tea- 
spoonful taken in half a tumbler of water is far better for faintness thain 
alcoholic stimulants. In the Temperance Hospital, in London, it is used 
with the best results. It was used freely by Lieutenant Greely^s Arctic party 
for keeping up circulation. It is a relief in nervousness, headache, and 
heart disturbances. 


To Destroy CATERPrUiARS. 

Hang pieces of woolen cloth amongst the trees and shmbs ; the cater^ 
plUar will, during the night, take shelter on these and in that way tiiousandi 
nay be deetioyed every n^oruing. 



To Clean Dishcloths and Towblb. 

Pat a teaspoonfal of ammonia into the water in which these oloths arey 
or should be washed every day ; rub soap on the towels. Put them in the 
water, let them stand half an hour or so ; rub them out thoroughly, rinae 
faithfully, and dry outdoors in dear air and sun, and dishcloths and towels 
..need never look gmy and dingy — a perpetual discomfort to all housekeep- 
ers." . 

i. •'. 

Canned Fruit 

is much better if opened an hour or two before using, to restore the oxy- 


scalded a few minutes before cooking will require much less sugar. 

Moths in Carpets. 

If you fear that they are at work at the edge of the carpet, it will some- 
times suffice to lay a wet tOwel, and press a hot flatiron over it ; but the 
best way is to take the carpet up, and clean it, and give a good deal of at- 
tention to the iloor. Look in the cracks and if you discover signs of moths, 
wash the floor with benzine and scatter red pepper on it before putting the 
carpet lining down. 

Heavy carpets sometimes do not require taking up every year, unless 
in constant use. Take out the tacks from these, fold the carpets back, wash 
the floor in strong suds with a tablespoonful of borax dissolved in them. 
Dash with insect powder, or lay with tobacco leaves along the edge and re- 
tack. Or use turpentine, the enemy of buflalo moths, carpet worms and other 
insects that injure and destroy carpets. Mix the turpentine with pure water 
in^the proportion of three tablospoonfuls to three quarts of water, and then 
after the carpet has been well swept, go over each breadth carefully with a 
sponge dipped in the solution and wrung nearly dry. Change the water as 
often as it becomes dirty. The carpet will be nicely cleaned as well as dis- 
infected. All moths can be kept away and the eggs destroyed by this 
means. Spots may be renovated by the use of ox-gall or ammonia and water- 
ed A good way to brighten a carpet is to put a half tumbler of spirits of 
turpentine in a basin of water, and dip your broom in it and sweep over the 
oarpet once or twice, and it will restore the color and brighten it up until 
you would think it new. Another good way to clean old carpets is to rub 
ihem over with meal; just dampen it a very little and rub the carpet with 


It* and when perfectly drj, sweep over with meal. After a carpet is thor< 
oughly swept, rub it with a cloth dipped in water and ammonia ; it will 
brighten the colors and make it look like new. 

To Remove Moths From Furniture. 

Moths may be exterminated or driven from upholstered work bj 
sprinkling this with benzine. The benzine is put in a small watering pot| 
such as is used for sprinkling house-plants it does not spot the mofc^t deli 
c«ite silkf and the unpleasant odor passes off in an hour or two in the aii 
Care must be used not to carry on this work near a fire or flame, as the 
vapor of benzine is very inflammable. It is said that a little spirits of tur- 
pentine added to the water with which floors are washed will prevent the 
ravages of moths. 

To Clean Mica. 

To clean mica in a stove that has become blackened with smoke, is to 
take it out, and thoroughly wash it with vinegar. If the black does not 
oome off at once, let it soak a little. 

To Ventilate a Room. 

Place a pitcher of cold water on a table in your room and it will absorb 
all the gases with which the room is filled from the respiration of those eat- 
ing or sleeping in the apartment. Very few realize how important such 
purification is for the health of the family, or, indeed, understand or realize 
that there can be any impurity in the rooms; yet in a few hours a pitcher 
or pail of cold water — the colder the more effective — will make the air of a 
room pure» but the water will be entirely unfit for use. 

Novel Dress Mending. 

A novel way of mending a woolen or silk dress in which a round hole 
has been torn, and where only a patch could remedy matters, is the follow* 
ing: The frayed portions around the tear should be carefully smoothed, 
and a piece of the material, moistened with very thin mucilage, placed undec 
the hole. A heavy weight should be put upon it until it is dry, when it ig 
Mly possible to discover the mended place by careful observation. 

Cement fob Broken China ob Glass. 

Dissolve one*half ounce of gum arabic in a wineglassful of boiling 
water; add plaster of Paris sufficient to form a thick paste, and apply it 
with a brash to the broken parts : being nearly colorless, it is better than 
Hqotd glue or other cements. 




Simple DisnrrBorANT. 

The following is a refreshing disinfectant for a sick room, or any room 
that has an unpleasant aroma pervading it: Put some fresh ground coffee 
in a saioer, and in the center place a small piece of camphor gum, which 
light with a match. As the gum burns, allow sufficient coffee to consume 
with it. The perfume is very pleasant and healthful, being far superior to 
pastiles, and very much cheaper. 

Watbbpboof Shobs. 

To make shoes waterproof and make them last a long time, dissoh 
beeswax and add a little sweet-oil to thin it. Before the shoes are worn, 
warm the soles and pour the melted wax on with a teaspoon ; and then hold 
it close to the fire till it soaks into the leather; then add more till the 
leather ceases to absorb it. 

To Soften Boots and Shoes. 

Kerosene will ^of ten boots and shoes which have been hardened by 
water, and render them as pliable as new. 

jlAzoit Straps 

are kept in order by applying a few drops of sweet-oil. After using a strap, 
the razor takes a keen edge by passing it over the palm of the warm 
banc \ dipping it in warm water also makes it cut more keenly. 

To Soften Leather. 

The best oil for making boots and harness leather soft and pliable, is 
jastor-oil. It is also excellent for greasing vehicles. 


Limewateb and its Uses. ' 

Place a piece of unslacked lime (size is immaterial, as the water will 
cake up only a certain quantity) in a perfectly clean bottle, and fill with 
cold water; keep corked in a cellar or cool dark place; it is ready for 
use in a few minutes, and the clear limewater may be used whenever it 
is needed. When the water is poured off, add more; this may be done 
three or four times, after which some new lime must be used as at first. 
A teaspoonful in a cup of milk is a remedy for children's summer complaint , 
also for acidity of the stomach; when added to milk it has no unpleasant 
taste. When put into milk that wonld otherwise curdle when heated, it 
prevents its curdling, so that it oan then be used for puddings and pies. 


A sniill quantity of it will prevent the ** turning ** of cream and milk. 
It also sweetens and porifies bottles which hava contained milk. Soma 
add a capful to a sponge of bread to prevent it from souring. 

To KxEP A Broom. 

If a broom be inserted ererj week in hoUing nub^ H will be tongb- 
•ned and last mnch longer, will not cat the carpet, and wiU remain elastic 
aa a new broom. 

To Make Carpets Bright. 

Sprinkle them with tea leaves, sweep thoroughly, bat lightly. Rub all 
spots with a clean dry cloth. Grease spots may be drawn oat by covering 
with a piece of coarse brown paper, and then passing over them a warm flat- 
iron. The paper, if soft, will absorb the grease. 

Cleaning Oiijcloths. 

A dingy oilclotn may be brightened br washing it with clear water vrith 
a little borax dissolved in it ; wipe it with a flannel cloth that yoa have 
dipped inta milk« and then wrang as dry as possible. 

To Wash Oilcloth and Linoleuil 

Oilcloth shoald never be scrubbed, but washed with a scft woolen cloth 
and lake warm water, in which a little milk has been dissolved. Soap and 
hot water destroy the pattern and color. 

To Wash ilAxxiNO. 

To wash matting, vripe off with a cloth wrung &om salt and water 
This prevents taming yellow. 

DisooLOBED Spots ox Caepet. 

Discolored spots on carpet can be freq nent'v restored by niLLing with 
a sponge dipped in ammonia diluted with water ; cloihlcg the same. Ox- 
gall is useful for same purpose. 

Soot aw Cabpets. 

Soot on carpets^, falling frriui an open clii.r.nev. niir le s^?r4 cp with- 
out the 8li;:htcst trouble by s^^riuk^* 'I lavi&LIy wiJi skl« a« drs;, and ih 


To Take Rust Out of STEEii. 

If possible, place the article in a bowl containing kerosene oil, or wrap 
the steel up in a soft cloth well-saturated with kerosene ; let it remain 
twenty-four hours or longer ; then scour the rusty spots with brick dust ; if 
badly rusted, use salt wet with hot vinegar ; after scouring rinse every par* 
tide of brick dust or salt off with boiling water, and dry thoroughly with 
flannel cloths. 

Staboh Polish. 

-Take one ounce of spermaceti and one ounoo of white wax ; melt and 
run into a thin cake on a plate. A piece the size of a quarter dollar added 
to a quart of prepared starch gives a beautiful lustre to the olothes and pre- 
vents the iron from sticking. 

Umbrellas, to Preserve. 

Put umbrellas in the rack to dry with the handles down, that water 
may not run down and rust the wires. 

To Keep Paint Bbushes. 

Turn a new brush bristles up, open, pour in a spoonful of good vamishi 
and keep in that position until dry, and the bristles will never ^^shed" in 
painting. The varnish also keeps it from shrinking and falling to pieces. 
As soon as a job is finished, wipe brush clean, wrap in piece of paper, and 
hang it in a small deep vessel containing oil, letting the brush descend into 
the oil up to the wrapping cord. This will keep paint and varnish brushes 
clean and ready for use. 

Washing Fluid. 

One gallon of water and four pounds of ordinary washing soda, and a 
quarter of a pound of soda. Heat the water to boiling hot, put in the soda, 
boil about five minutes, then pour it over two pounds of unslaked lime, let 
it bubble and foam until it settles, turn it off and bottle it for use. A table* 
spoonful put into a suds of three gallons makes the clothes very white and 
clear. Must be well rinsed afterwards. This preparation will remove tea 
stains, and almost all ordinary stains of fruit, grass, etc. This fluid does not 
rot the clothes, but should not be left long in any water ; the boiling, sudsing, 
rinsing and blueing, should be done in quick succession, until the olothes are 
ready to hang on the line. 

Salt or beefs gall in the water helps to set black. A tablespoonful ol 


Bpiritfl of turpentine to a gallon of waior sets most blues, and alum is very 
TBfficadous in setting green. Black or very dark calicoes should be stiffened 
with gum arable — five cents worth is enough for a dress. If, however, starch 
is used, the garment should be turned wrong side out. ^ 

A simple way to remove grass stains is to spread butter on them, and. 
lay the article in hot sunshine, or wash in alcohol. Fruit stains upon cloth 
or the hands may be removed by rubbing with the juice of ripe tomatoea 
If applied immediately, powdered starch will also take fruit stains out of 
table linen. Left on the spot for a few hours, it absorbs every trace of the 

There are several effectual methods of removing grease from cloths. 
First, wet with a linen cloth dipped in chloroform. Second, mix four table- 
spoonfuls of alcohol with one tablespoonful of salt ; shake together until the 
salt is dissolved, and apply with a sponge. Third, wet with weak ammonia 
water; then lay a thin white blotting or tiisue paper over it, and iron lightly 
with an iron not too hot. Fourth, apply a mixture of equal parts of alcohol, 
gin and ammonia. 

Oandle grease yields to a warm iron. Place a piece of blotting or 
other absorbing paper under the fabric ; put a piece of the paper also on 
the spot, apply the warm iron to the paper, and as soon as a spot of grease 
appears, move the paper and press until the spot disappears. Lard will re- 
move wagon grease. Bub the spot with the lard as if washing it, and when 
it is well out, wash in the ordinary way with soap and water until tho- 
roughly cleansed. 

To make linen beautifully white, prepare the water for washing by put- 
ting into every ten gallons a large handful of powdered borax ; or boil with 
the clothes one teaspoonful of spirits of turpentine. 

Fruit stains may be taken out by boiling water. Place the material 
over a basin or other vessel, and pour the boiling water from the kettle over 
the stains.  

To Kbep Cider. 

Allow three- fourths of a pound of sugar to the gallon, the whites of six 
eggs, well beaten, a handful of common salt. Leave it open until fermen- 
tation ceases, then bung up. This proccBs a dealer in cider has used for 
years, and always succe^isfully. 

Another recipe: — To keep cider sweet allow it to work until it has 
reached the state most desirable to the tanto, and then add one and a half 
tumblers of grated horse- ra'lish to each barrel, and siiakc up well. This 





arrests further fermentation. After remaining a few weeks, rack off and 
bung up closelj in clean casks. 

\ A Holland recipe : — To one quart of new milk, fresh from the cow (not 
•irained), add one-half pound of ground I^laok mustard seed and six eggs. 
Beat the whole well together, and pour into a barrel of cider. It will keep 
cidex sweet for one year or more. 

To Clean Black Dbbbs Silks* of the things ** not generally known,** at least in this country, is the 
Parisi^AH method of cleaning black silk ; the mqdu9 operandi is very simple, 
and the result infinitely superior to that achieved in any other manner. The 
silk must be thoroughly brushed and wiped with a cloth, then laid flat on a 
boatd or table, and well-sponged with hot coffee, thoroughly freed from sedi- 
ment by being strained through muslin. The silk is sponged on the side in- 
tended to show ; it is allowed to become partially dry, and then ironed on 
the wrong side. The coffee removes every particle of grease, and restores 
the brilliancy of silk, without imparting to it either the shiny appearance or 
oracikly and papery stiffness obtained by beer, or, indeed, any other liquid. 
The silk really appears thickened by the process, and this good effect is per^ 
manent. Our readers who will experimentalize on an apron or cravat, will 
never again try any other method. 

To remove Paint from Black Silk: — Patient rubbing with chloroform 
will remove paint from black silk or any other goods, and will not hurt the 
most delicate color or fabrlo. 

Oil Stains in Silk and Other Fabrics. 

Benzine is most effectual, not only for silk, but for any other material 
whatever. It can be procured from any druggist. By simply oovering both 
sides of greased silk with magnesia, and allowing it to remain for a few 
hours, the oil is absorbed by the powder. Should the first application be 
insufficient, it may be repeated, and even rubbed in with the hand. Should 
the silk be Tussah or Indian silk, it will wash. 

To Clean Kid Gloves. 


Take a fine, clean, soft cloth, dip it into a little sweet milk, then rab It 
on a cake of soap, and rub the gloves with it; they will look like new. 

Another good way to clean any color of kid gloves is to pour a litUe 
benzine fnto a basin and wash the gloves in it, rubbing and squeezing them 
until clean. If much soiled, they must be washed through clean bentinei 
and rinsed in a fresh supply. Hang up in the air to dry. 



•••••• ••«••• —»»»■»»«■»»«««« 

A ttMd ttunmerMnk 

Apple Butter...... ....... 

Aspangus Omelet....-^^. 

on TomsL. .....••.-.^^.m 

OwO^v OQ ••••«•••••••■•• ••••••••4 

A BmniDor Dniiight««««««*«.««MM«M«*» 


•••»•••• ••••••••• •••••• 

I •••••••••••«••«••••«•••• 






.......<....... Jvv 

B6ft111l| BUttOr....M....MMa...».M.««M.*MM«.«.MMM. ••....... 76 

B«aiis, Lima •............•...^.....-»........ 76 

Beans, Lima (dried) 70 

Beef Broth « 164 

Oornedf to Bol I ...... .»...>. m....>. ...... .......m ......... ol 

Groqnettet 49 

Scrapple 61 

Dried, with Cream 52 


>■»■■■■■>•#••••—••■•—•■•••••••■••• • 


Heart, Roasted........................ 60 

a la Mode...... 48 

Pot Roast.«*..*.«M....... ........ .........M« 48 

XvOBSv. ...... .. '...#......«...»........♦■...■......>...•.♦.. ..... 4/ 

Ronnds, to Cure 61 

BR vOry a...... ...... ....«..•«<.........«#.. ..................... o« 

SorapedM.....MM......M.....M...............a..M......M.. 1G6 

Steak, Broiled......... 48 

Steak, on Onions... 49 

Steak, Panned *... ....a.......................... .... 48 

Steak, Rolled 62 

Steak, Smothered 48 

Tea 104 

Tongiue, Boiled 01 

Beets, Baked 78 

Greens « 77 

Stewed ..« 78 

Beet Soap.. 29 

Berry Sherbet 150 

Beny Tea Cakes 99 

■toeolls. Beaten 97 

Dixie 96 

Maryland 97 


Tea. No. 1 

Tea, No. 2 

Blackberries, Canned 


Bordeaux Sauoe. 179 

Bread, Boston Brown. 94 

Boston Brown Steamed 94 

■«••••• ■•• 







••«••«••••«•••••••••••••••••••••••••••••••••••« •♦—»•••• 


Bread, Graham Va. 1..—. 

Graham Mo. t.............^ ...... ............ « 

Milk M 

Soulhem Rioe. 

Brine to Preeenre Butter............ 100 

Buckwheat Oakes IDO 

!«((•••••• •«•%•• ••■••« «••••■ •••••• •••••• •••«•• ••••• — •••ee> — A f O 

Lemon................. ...................^176 

Butter Beans .........^ 76 

BuUermllk, Iced 166 

>■■■■ ••>•»*»■• f ••••♦»•••»•••♦ — e s^e 

• *•••••«••••••*«•■••••••• •••■ •••••«*»«M 


!•••••• ■•••••••••«•••••«««•• ••»••••••••• 

Cabbage, Creamed......... 




Cake Fillings, Chocolate Cream 


Jelly . 
Lemon Jelly.. 


Cake Icings, Boiled 

Chocolate ................ 

Cocoanut ......... ......... 

Lemon m.^../. 



Cakes, Almond. 

Angers Food. 




Caraway Seed 



Chocolate Eclairs 

Chocolate Layer i. 

Cinnamon Cook Ie.s 


Citron Pound 

Cocoanut Cookies 

Cocoanut Liiypr .y 

CoITo#» No. 1 

CofTop. No 2 

Col(lw:it<M' , 

ConisUirch ^ 



••• ••••« 



. 12S 




Dream ^uils ,, ^ 117 

Caj 117 

Dtv\V9 Food 112 

Dominoes l^il 

Drop 127 

• Eggless 115 

Parmenk* FruU Loaf. 123 

Feather ....<^ 115 

Pig ^ ^ „ - 120 

 ' ' Fruit ^ - 113 

Qold and Sllf er 115 

Hickory Nut- « 116 

lee Cream ....^ 112 

KiMes 118 

Layer « 130 

Lemoti..............^^.............. ».. 116 

Lemon Layer r........^ ....^ 121 

Lemon Wafers ^......^ '. ^... 126 

Loaf Dutoh.....^.......^..... 124 

Marble ^......j 116 

Mlnnebaha .....^.....M 119 

Mixture for «m..-.^.....~ 117 

Molasses Ponnd -. «.............«»^...... 118 

1, Hi 8, 4 m 

Orange Layer ...^.....«.« ^. 121 

Peach.^. ^.. ,....* 122 

'Pound .....M » 114 

, ' Railroad 113 

' . Kibbon 116 

KoU Jelly „ 117 

Remeo and Juliet..... 119 

'Seed.. ; 127 

' Sbellbark Kisses... 118 

Shrewsbury.................. 125 

' ' Snow ;.:....*^ 117 

;  Spice..... „ lis 

Spice Drop ...« « 124 

Sponge for Winter „ 115 

Sponge Ko. 1... 114 

Sponge No. 2. .^.......,..««...... ..... 115 

; ' Sponge No. 8........ ;............... ......... 115 

; ^ Strawberry Sbort Cake 119 

Variety ...« 119 

Velvet Sponge ....... 114 

^ Walnut Wafers....... 124 

Whipped Cream....................... 122 

White 112 

White Prult 118 

White UounUIn No. 1 „ 114 

White MonnUlh No. 2 120 

Candy................................... 188 

Butter Scotch...^ 186 

, Candles Without Cooking 183 

Caramels, Chocolate, No. 1.. 183 

cairamels. Chocolate, No. 2 188 

Caramels, Vanilla 183 

, Chocolates, Cream, No. 1 184 

Cliooolates, Cream, No. 2........... .............. 184 

wVvOailUbi MO. X«...................»»ti»>» ...... ........a Aos 


Candy, Oocoauut, No. 2 186 

Lemon Drops 186 

Mint Drops 186 

MulasseH.. ^ i>h 

Af classes. Peanut. „ 185 

Molasses, Walnut 185 


••«■•••■••••«•••••.•••«■••« «•••«••«■•••■•»* 

•••• 186 

Tally 185 

Taffy, SUellbark ..... 185 

Vanilla Drops .:............ 184 

Walnutsi, Cream 184 

Canned Blackberries .-. 178 

Currants 174 

Peaches 178 

Plums 174 

Raspberries l?f 

Strawberries 174 

Caraway Seed Cakes.., ; 121 

Carrot Soup 24 

Carrots, Stewed 79 

Carving T 

Catsup, Tomato ..m............ 188 

Tomato (cold) 188 

Walnut 181 

Cauliflower, Scalloped 79 

Celery Au Jus 80 

Stewed 80 

Root « 

Chafing Dish Recipes ; 157 

Calf's IJver and Bacon •«m.« 168 

Cheese, Melted 150 

Chicken, Creamed. 158 

Eggs, Scrambled, m.. ^..^ 188 

How to serve Lobster 07 

Omelet 188 

Oyster, Curry of IM 

Oyster, Fricasseed 157 

Potatoes, Creamed.... IBS 

Sirloin Steak 168 

To Make Toast .„ 157 

Tomatoes. Fried ..;....» 169 

Welsh Rarebit 157 

Cheese, Calf's Head 57 

Cottage 168 

Crackers, Crisp 161 

Fondu — .................... 161 

OC&l IO|JCll«»*«*««*«« ••••••••••••••*••••••••••• ••••«•■•«••« jwi 

noiiiiiw*«aa«« •••••■•••••• ••••«•••••••««»•••«•••■••••••••«*#« IVL 

Toasted 168 

Uuernes, frozen. ............... ................................ ism 

Pickled 176 

Pickled • 180 

Preserved 171 

Cherry Jam ', ....I.... 174 

Chilli Sauce . 180 

Chicken and Cream m.... 40 

Chicken, Chaud Frold of ......•.•m...«.m.«».... 46 

Curry 41 






OblokeD, Dressed as Terraplns......^^.-.............. 41 

Frlcsuweed...........^ ...... ..................... 42 

Totp\|^ .,.« - 40 

Pressed, No. 1 42 

Pressed, Ho. 2 42 

Boast 40 

Smothered 41 

Soup r. • 27 

Yankee Stewed 40 

Chocolate 1&4 

Clitjcolate Eclairs 119 

Chow Chow .« J8l 

Ohow Chow Toiimto 179 

C'lkiiaiuon Cookies 129 

Itulls 98 

Citron, PreHervcd 172 

ClaniDroth. 160 

Soup Zl 

Clams, Roasted 88 

SoftShflL 38 

Stewed , 38 

Cocoa.. 154 

Codfish, a La Blode 81 

Scrambled 82 

\/Oiie0 ...... «•.«.•.•••......•..•...............•..........••..•...»•.•.. JiVj 

Boiled 154 

Filtered or Drip 353 

Cold Slaw 79 

Cookies 12fl 

Cinnamon 128 

Cocoanut 124 

Corn, Boiled on Cob 80 

Dodgers 97 

Fritters (sreen) 83 

Gems 98 

Oyster or Fritter 81 

Pudding 81 

Soup 23 

To Can 81 

Gornraeal Gruel 1C5 

MuRlns 97 

Pone 97 

Cottage Cheese 162 

Crab Apples, Preserved 172 

Crabs, Deviled 37 

Crab Soup 28 

Cracker Gruel .« la's 

Crackers, Steamed 88 

Cream for Fruit 136 

Cream Puffs 117 

Cream Short Cake ; 193 

Cream, Substitute for IM 

Croquettes, Sal nion Bi 

Lobster 37 

Beef 49 

Veal 56 

Ham ;. 59 

Potato 85 

Croutons 21 

Crullers........ laG 

Currants, Canoed 

■»»>•—■■» — 

••• •••••« ••••••••• •••••• m ••••••••i 


... 176 

Dandelion, Wilted ...... ...<... 8' 

Desserts, Apple Float lis 

Apple Meringue IS; 

Apple Tapioca '. ^r^ 

Apples, Baked 13' 

Apples, Boiled 13*1 

Apples. Iced 131 

Blanc Mange 183 

Blanc Mange, Fruit : .133 

Brown Betty 140 

Charlotte Russe 181 

Cream, Chocolate Bavarian 182 

Coffee Bavarian 181 

French 181 

Hamburg..... 181 

Orange 182 

Peach Leche 184 

Raspberry Bavarian w. 182 

Spanish 181 

Custard, Chocolate 134 

Cup 183 

Lemon ...^ 138 

Qnaklng 186 

Tapioca Cream : 134 

Floating Islands 137 

Fruit Shortcake 188 

Gooseberry Fool 185 

Peach Meringue 188 

Peach Sponge 182 

Tapioca, Apple. 188 

DovirsFood 112 

Dominoes 124 

Doughnuts, Breakfast ..;. 126 

Raised 126 

Drinks for Invalids ....... 170 

Barley Water 170 

Cream of Tartar Drink „ 171 

Fever Drink 170 

Flaxseed Lemonade 171 

Tea » 171 

Jelly Water 170 

Mulled Jelly 170 

Duck (wild) Roasted 44 

Dutch Ix>af Cake 124 

Dumplings, Apple (Baked) « I4f 

(Boiled) 145 

Egg, 21 

Eclairs, Chocolate 118 

F^l8, Fried ... 88 

Egg Balls 22 

Kgg Dumplings. 21 

Epg Gruel 16fi 

Eggnog 156 

Ki^gplant, Dutched 82 

Stuffed r 82 

1 jggS ............ ...... ......... .m ... ... w* •>• •••.•• . .... «.,«■» ••• ,■»■■— Q9 





•—»»«»—» •««• •••«•.•■•••• 


* Soft-Boiled. 


•*«• »♦»  p  — ^nr 


f »<»«—»#— •••*»•••••••••• 


*••••«•••••••••••»••••••••• «•« 

Vgg TIOMt, MOi S^-.^^.. 


FlmoiMl Oakoi^ ^..•.^^... 
Foo4 «i4 tbolr SoasoDi^ 
Food lor IttTftUds^.^.^..^ 

Boof Broth •.«>•.««• ^ 

Boof Bormpod.^ 

Boof Tte. 

Boof TnSoupi...^^. 

Blono ICoof 0, Irtsh Mom. 

diiokon Broth ^-.^^..-^ 

Olam Broth..^* 


••••— ■■■■♦^^ 

* >•»■■■>■••••' 

^ tl 



— — •• •■■»■■■ 

•*««• • •• • •••■■• •• •• 

»•• > •■ — > •••♦• •«•••• 

••^•itfV ••«••• «••••• •• ••■ »•■••»»»♦• •••••• 


p»»«a •••••• •••#«■ •«•••••••■••••# 




Oruft Ooffoo......M 

Xni, Soft Bollod 
Iff Tooot..^..-^ 
Onham Gomo*.. 
flfoooo from Brotho, TO BomoTO........ ......... 166 

Oraelt Barley.....^ 




•••*••••• ••••« 

•••»• — •••••••  

««••#••••• ••«••• • m »•♦•• 

—•o — « 


IMoh Mow, BUno Mange. 160 


9 •••••• •••••• ••• 

»••#•• •«•■•■ •••••• 

■ooo •<■•■• 

••••••■»••••••••••••• •■»••■ ••• 

••••«••••••»•••««•••••••• a^*** ••••••• • 

••*••••••• ■• — •> ••••••■ 

Motton Broth .. 
Oatmoal Blano Mango, 
Ojritor TOast.... 


Faoada, Craokor ...... 

\ Rlee, Bollod..... 

Bleo Croam... 

Bloo Jelly ^ 169 

Tiplooa Pudding.. 169 

Toast and Water . 170 

Toaat Water 167 

Voal or Matton Broth . .... ... 167 

Yogotablo Soup 168 

Force Meat Balls.. ^ 22 

Foreword 8 

FroDoh Words Used lu Cooking 219 

•••«••••« ••■ 






Oyster 102 

Ftogs, Fried 



•... .. ........•.«•...*.• 

Oherklm. Plekled 
Olngor Cake.. 



Olngor Boapo, Rochootor...... 


• •••••••• • •«*••• 

»••>• — •■■« 

••••«••«■■■• »■■■<■■ 

Graham Ooros.. 

Qrapo Jam ...... w..^........... 

Oroeua. .................. 

Ortddle Cakea, BatUrmllk 
Griddle cakes. Boor Milk... 
Onlnea Fowls.. 

Hallbttt. Fried .... 

Halibut Steak, a la Flamando 

Ham and Bggs. 

Ham Balls. .....■■. 

Croquettes ...... ..... .. 

Mineed with Eggs........ 



Hamburger Steak... 

Hash on Toast.................................... 

Uasb, Flalu... — . . .. ..... 

Helpful Hints for the Housekee|>ers........ . 

Ammonia ..... 

Ant Trap, An 

Bod Bugs, To DrlTO Away. ...... 

Boots and Shoes, To Soften ... 

Bottles, Packing.. 

Broom, Tu Keep a....... .., 

Bruises and Sprains 

Bugs, Death to 

Carpet, Discolored Spots on 

Soot on 

* Carpets Bright, To Make......... 

Caterpillars, Tu Destroy. 

CeilliigM, SinokPd 

Cement for Broken China 

Cider, To Keep... 

Cisterns, To Purify ............ ....... 

Color, To Set a. ....... 

Dishcloths, To Clean 

Disinfectant, Simple 

Doors, Squeaking 

Dress Mending, Novel 

Faded G«>od8 

Flies from Injuring Picture Frames, To 

Fruit. Canned . 

Olass 8top|>er, TH) Remove a.. 

Gloves, To Clean Kid 

Grass In Gravel Walk, To Destroy 

Ilcnn, Koo<l for 

Ink Out of Linen, To Take 

Ijanip Ciiiiiiiieys, To Tougiien 

Lamp from Smoking, To Prevent a..... 








.. 227 







Lamps, To Trim 

••••••••« ••#••••••••••••••• •••••o • 




liPiither. To Soften................. 230 

l<enioiis. To Keep.. .-. 223 

LiintfwaUir and Its Uses. ». 230 

Matting, To Wash 231 

Mica, To « lean 229 

MuAqiiito Iteint'dy... 225 

. Moths rrtim Furniture, To llemovc... 229 

Mot.h.s in CarpeUs .....;............. 228 

NutineK^. To Test... 224 

Oticlotlis. Cleaning ^ 231 

Oilcloth, To Wash.- 231 

')ll Stains In Silk 234 

Onions, To RemoTe Odor of 224 

faint Brushes, To Keep 232 

Paint from Window Glass, To Remove.. 224 

Paste, Paper llnngers* 22A 

Plaster, To Fill Cracks in... 224 

Putty from Window Pry-mes, To lie- 
move 224 

Raisins, Before Uegluulng to Seed ..^ 227 

Razor Straps...... 2S0 

Rhubarb .m.......... 228 

Rust Out of Steel, To Take 232 

Shoes, Waterproof. 280 

Bilks. To Clean Black Dress 234 

Sinks and Drains, To Purify 228 

Sinks, To Clean Iron 227 

Starch Polish 232 

Stove-pipes, To Clean. 225 

Umbrellas, To Preserve— 232 

Ventilate a Room, To. » « 229 

Washing Fluid 232 

Waterproof Shoes............. 230 

Windows, To Wash 228 

Herring, Pickled 83 

Hermlt.s. ^. 125 

Home Remedies 187 

Antidotes for Poisons 192 

Blackberry Cordial for Diarrhoea or Dys- 
entery «..! 191 

Blackberry Syrup .*...... 191 

Bleeding at the Mose 190 

Boils.. 190 

Bums and Scalds 189 

Clioking 190 

Cholera Morbus. 190 

Cold in the Head, For 188 

Cold, To Prevent Taking las 

Croup 188 

Baraohe 180 

Foreign Body In Ear 180 

Foreign Body In NoetrlL... 189 

Growing Pains Cared.. 186 

Headache, For Sick 187 

Ilemorrhages of the Lungs or Stomach... 191 

Iry Polfonlng.. 192 

PonlNee, A. Bread and Milk 187 

A Rop.....M..».M...................M....... 187 

#HBS worm ..... ^^...a ^.... ......... ...... .. ......... ....... A9v 

OIiBeirteesneefl .....MM............«iM«................. 191 

vore AuroKvi j? or»... ...«». ...... ........... .■■ — »....., 191 

Tetter or Ringworm, Ointment for. 






Ice, Apricot ISI 

Cherries, Frozen m 

ClicicolHte Cuxtard I6t 

Custjird, Frozen ., „, iw* 

Fruits, Frozen 168 

Lemon :......... .151 

Strawberries^ Frozen KB 

Strawberry IH 

Ice Cream, Banana. I6t 

Cliocolate .«. 140 

CofTee 180 

Fruit «.... .' ,. 140 

Orange. 149 

Pistachio. 150 

Poor Man's.......... 151 

Tutu, Fnittl.. 149 

Vanilla............... 150 

Inexpensive Drink .. 

••••••••• ■••••••••••••••••••••«•••••• 


Jelly, Appl^ 177 

Cider 177 

Lemon 178 

Orange 178 

Plum 178 

Jelly Roll Cake. 117 

Johnnie Cake 91 

Jumbles 195 

Jumbles, Ooooanut. 125 

Kidneys. Stewed.............................................. 50 

Kidney, (Terrapin Style) 50 

Kisses 118 

Kisses, Shellbark. 118 

Kitchen Utensils.. 221 

Koumiss, or Milk Beer.............................»... 158 

ijAmo, xresseo...... ............. .........•.•*........ .............. ^i 

Roasts. 58 

tsteweci iviin reas...... .................... ......... ob 

With Asparagus Tops ......... 54 

Laplanders.. m.m.m...m... 8B 

Laundry Recipes, Alum in Stareh 108 

Blankets, To Wa8h....................M..«.. 105 

151 ueing.. ......... . ..... ...... ........................ Airo 

Flannels, To Wash.. 194. 

Grease from Cloth, To Bitnot........... 105 

Iron from Sticking, To Prevent the, .. 198 
Iron Rust, To Take Out. ........ .......... 106 

^avelle Water for Taking out Stains.... 194 

Machine Oil, To Take out.......... 106 

Mildew, To Take out........................ 196 

Faint, To Take out....... ..... 196 

Rtb!>on8 and Ties, To Wash Sftiled....? » 106 
Sooreht To l^to oat ..—.....•..•«.•.«.•.•-«• 106 



Blvsh, To rr«Tent LnmiM In ^.^.^ 19t 

VelT^t, To ClMB-^..... .-.....^..196 

TO ]tMtoro^..-.^....«»M ...... . 195 

T#llow#d Lliioii*..«.MM«.*..«MM...*.MM.....M.» 196 

I^OiOO By*wy«»» — — — « »»•—..« — » »«»..« ■»« »....« »»»—...» »« » .»»..« AmO 

lAm% Boans (drled).^.-*^.. .m... 76 

LiTor nnd Baoon ............... — ..........;.... 51 

liObStOr Cf0Q110tt0SMM.M.MMMM. MM.. M.MMM ••.•.«». M..M 87 

LotMtort, To Boil and Open^.. S7 

Xataronit with Gbe69eMM......M.......MM.....M.......MM 87 

With Tomato 8aneo^..MM.M.M. ...... ...... 87 

jaasBVMii| ••••......•.....•..• .....«■»»■■.«■»■..».».•....«.........« «U9 

_flU*yODIiaUv J WD M.»....— ....»...........«■««..• .....».«.....■»»» 94 

.■Moat AooonipaDlnieutJiMMM..M........».«...M...M.... ...... 62 

'KIZvUlV IVi wwlt P.< »...«»... ......... ... ... ... ............... ...... Ikl 

Mothroomi....... mm ...... ......m....m m.m....mmmm.m. 82 

\^i n pdi».«i.. ...... ...«.......■■■ Ml. M*. »»»■..■■»..■.. V 

Pli^^y Wm •• i .. m .*......... ...■■ ii.. ...... ..........   ■.. Wm 

ICnttont Irtoh 8tow oH« 5i 

J»a^Om Ol ... .».....»».....«..».... ........I m i I ■»» mm 01 

WOwlIOpOQ -p-j ^^ , p,. — Til mm 04 

D%VWOIL.a.. .................. «............«.»....».». Oft 

&V J*f l™"T-Ttniiiiii Ti immm nn» m «»«»Mt ■■««■■■»»■■■ 09 


... 21 

.•..«. .....«»......»»««M M ....i»«i.»»t»«>.«.»# nm «..... 

M.........* . . ...».« .. ............M M ... »....».....■»■■  I. ...... lOO 

»»» M »mf»» f »» »««>» ..................... 100 


Oatmeal GraeI.M.M... 

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Flaln«......MM....MM....M. ..M.M.M...... 91 

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Apple Custard No. 2... ...... »mm 105 

Apricot. MM M M........ 106 

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Pig's Head Oheete 88 

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PInMppto ITS 

Qulnoec 178 

Toinftlues (Greeu) 172 

Tomatoes 176 

WaUrraeloii 172 

Faiilogt Cold, Br«ad and Butter 135 

Bread, Sugarless UO 

Bird*s Nest 185 

Clierrr 140 

Gbooolate 133 

OotUte 139 

Dandy 134 

Dried Currant 139 

OraDge 13g 

Plum 139 

Pluin, without Eggs 139 

Rlee 189 

Sponge 140 

Taplooa 136 

Willow Olen 134 

■6t, Apple Roley Poley 147 

Batter. Boiled 146 

Birds* Nest 146 

Bread 146 

Fruit 146 

Hasty 148 

Lemon, Baked 147 


Peach Cobbler 146 

Peach (Dried) 148 

Peach, Pear and Apple 148 

Popovers 146 

Balsln 147 

Rlmbarb 147 

PiimpklnPIe 106 

QoallOD Toast 45 

Quince Honey 175 

Oulnoee. Preserved m 

Kabblt, Broiled 45 

Fried 45 

Rarebit, Scotch 162 

Welsh 161 

Raspberries Canned 178 

Raspberry Vinegar 155 

Rolu, Cinnamon 99 

Vienna. 99 

Rusk 99 

Dressing, Cold Slaw 70 

Mayonnaise 60 

Plain Freueh 70 


Asparagus ,V. '..!*. ". '. \\V. \V,\\y/.\\',lV.V.\\\\ 71 

Cabbage and Celery 74 

Oaullflower 71 

Celery 70 

Chicken 71 

Crab 73 

Ououmber. 78 

Bgg^ 71 

nam 74 

Lettnee 71 

Lobster 73 

Oyster Crab 72 

Oyst«r 72 

Potato 70 

Red Vegetable 70 

Salmon 72 

Sardine, No. 1 72 

Sardine, No.8 73 

Sweet PoUto 73 

Tomato 74 

Veal 72 

Watercress 71 

Sally Lnnn, No.1 98 

Sally Lann«No.2 US 

Salmon Coquettes 32 

Soup 83 

With Caper Bance 38 

Salsify Cakes SI 

Saooe for Pancakes 101 

SSBces and Dressings, Meal and Fish. 

ficown* •••••••• ••••••••••• 

Bailees and Dressings, Caper 




Currant Jelly. < 


Drawu Butter. 


Sauces, Puddlns.. 

Flour, Browned..... 




Mushroom , 

Mustard, Prepared 





Shad Roe. , 




.. 67 

.. 67 

.. 68 

.. 64 

.. 66 

.. 66 

.. 64 

.. 64 

.. 66 

.. 64 

.. 66 

.. 67 

.. 64 

. 60 

. m 

. 67 








Lemon Cream, Hot 



Orange Cream, Hot. 



Plum Pudding 



Temperance Foam.. 



Whipped Cream 


Sausages breaded 

Sausage Fried 

Scalloped Fish 

Scotch Kareblt 

Sliad, Baked 

Broiled No. 1 

Broiled No. 2...^. 

Roe • . .• .r... •♦ 

Sherbet, Berry 





Shirley Sauce 

Shrimps, Fried 






















Hnielts, Fried 


Beef Tea. 




Chinken Cream 

Clam No. 1 

Clam No. 2 

rn^ar VeRetable 




Cream of Asparagus. 

Cream of Celery 

Cream of Pea 

Cream of Potato 

Cream of Salsify 












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Tripe If 

Trip*, BouMd • 

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Turkey. Fried M 

Bneatt M 

acallnp a 

Tumlpt. Dolled n 

With Cream Mum IT 

tJleuelle, Ellehen St 

Veal Crogaettes H 

CuUeU, Breaded U 

Frloneteed tb 

Loaf M 

Pnlnie W 

Roiut, Fillet U 

Ituaat Lolnof U 

Bnup St 

TeoUoii, Roait Hauucb ot M 

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TlenDkBolli • W 

Vinegar, Raipben? lU 

Wafflet.Qalek 100 

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9 9 OF • • 



All Seasons of ac Year 



T^hanksgivmg and Christmas Dinners 

• ••01 ••• 

Marion Harland 

"We may live without poetry, music and art; 
We may live without conscience, and live without heart ; 
We may live without friends ; we may live without books ; 
But civilized man cannot live without cooks. 
He may live without books — what is knowledge but jrievin|^? 
He may live without hope — what is hope but deceiving? 
He may live without love — what is passion but pining? 
But where is the man that can l^^^** without dining?'' 

Copyrighted 1896 


L. M. Palmer 


IN the preparation of this series of bill-of-fare for family use I 
have sought to accomplish three things : 
First and chiefly — To be practical. 
Secondly — To express my meaning clearly and fully. 

Thirdly — To adapt menu and recipes to the service of people of 
moderate means. 

" How do you make your delicious chicken salad?" asked one 
housekeeper of another, in the day when the dish was comparatively 

" Oh, I put iu all the good things I can think of, and when it 
tastes just right, I stop," was the satisfactory reply. 

Too many recipes, furnished by practical cooks, and printed for 
the use of the inexperienced, are constructed on this principle, and 
presuppose skill and judgment In the tyro. Almost as serious is 
the blunder of yielding to the temptation to write out showy lists 
of dishes as model meals, for the reader whose income is not above 
the average of that of the young merchant, or professional man. 
The true cook has, in her modest sphere, such pleasure in recipe- 
making as the musician or poet has in composition. All three fail 
of popularity when they discourage, instead of animating those they 
would instruct. The teacher's province is not to display his own 
proficiency, but to develop the pupil's powers. 

prepared for milUcmaires* wives. Our prudent manager knows as 
well as does her woald-be mentor, that few families, even among 
her wealthy neighbors, sit down daily to breakfast-tables spread as 
lavishly as the imaginary board above sketched. To discourage- 
ment is added contempt for the printed guide that would assert the 
'contrary to be the rule, 

A clever little woman who has a positive genius for cookery, 
threw up her hands tragically when I recommended as easily-made 
and cheap the oyster-bisque, directions for which will be found 

"I have a redpe for oyster-bisque, thank you! It calls for 

sixteen ingredients. I counted them. One of them is a quart of 

cream. I could not put that soup into my tureen for less than f 1.50, 

at computing time and labor. I do not believe in fifty-cent dinners 

ir six people, but we can't aflford five-dollar feasts for every day." 

A novice brought to me once, an article clipped from a favorite 

eekly, in which minute instructions were given, dialogically, for 

the, manufacture of meat dumplings. The tale — as a tale — hung 

well together. But the meat never went into the pastry. Why 

; and how they were kept apart was a worse quandary than the 

King's enigma as to how the apple got into his dumpling. 

With this prefatory, and I trust, not tedious laying of the cloth, 
we wUl proceed to business. 


Spring Bills of Fare. 

No. I. 


Coarse Hommy. 

Potato Rolls. Fried Pigs' Feet, 

Buttered Toast Cold Bread. 

Tea. Cc 

This is otherwise known as cracked com. Wash it well and 
set it to soak over night. In the morning, drain and cook soft in 
boiling water, salted. Kat with sugar and cream, or cream only. 

Potato Roi,i^. 
One cup of potato, mashed or whipped, until smooth and light, 
with two tablespoonfuls of butter and two cups of lukewarm milk ; 
one tablespoonful of sugar ; one scant cup of flour ; one-half yeast 
cake — dissolved in warm water; one teaspoonful of salt — an even 
one ; mix these together, using but half the flour over night, and 


^e momitig, work in the rest of ths 

t it rise for an hour and a half; mold 

1 brisk, hard kneading, set in a pan 

,x half an hoar before baking. Send 

hot to the table. 

Fried Pigs' Febt, Breaded. 
Buy the pigs' feet ready pickled from your butcher. If they 
have only been kept in brine, soak three hours and boil nntil 
tender. While hot, cover with boiling vinegar, in which you have 
pnt a tablespoonful of sugar and half a dozen whole black p^per- 
coms for each cnpfiil of vinegar. Do this the day before yon cook 
them for breakfast Before fiying, wipe each piece well, roll in 
beaten egg, then in cracker crumbs, and cook in plenty of cleared 
dripping or lard. Drain off the fat, and send to the table hot 

BDTTMtBD Toast. 
Slice the bread nearly an inch thick, pare off the cnut, and 
toast quickly over a clear fire, buttering each piece lightly as you 
take it &om the toaster. Lay in a hot dish until all are done. As 
soon as the last slice comes from the fire, send all to the table, 
Should a comer scorch, scrape before you butter it The whole 
sttriace should be of a light yellow brown. 


Roe Omelettet 
Browa Bread. Stewed Potatoes. 

Crackers and Cheese. 
Coke and Marmalade. Oiocoli^e, 


RoK Omelbttb. 

Boil the roe of the shad you are to bake for dinner in hot watei; [ 
with a little salt, for twenty minutes. Take it out and plunge intt 
ice-cold water until cold and firm. Wipe, and break into a 
granulated mass, removing all the skin and strings. Mix this with 
, a tablespoonful of butter, a tablespoonful of minced parsley, and 
season cautiously with salt and cayenne pepper. Have ready in a 
saucepan half a cupful of drawn butter. Beat the roe into it, and 
set in boiling water while you make an omelette of six eggs 
whipped light, whites and yolks together. Add a little salt, pour 
the eggs into a frying-pan where a tablespoonful of butter is 
simmering ; shake steadily until the omelette thickens, spread the 
roe mixture on half of it, double the other part over it, and turn 
out dexterously on a hot dish. Garnish with parsley. 

Steamed Brown BrbaId. 

One cup of rye meal (not flour) ; one cup of Indian meal ; half 
a cup of Graham flour ; one cup of milk ; half a cup of molasses, 
(syrup will not do) ; one even teaspoonful of salt, and the same of 
soda. Sift flour, meal, salt and soda twice together to mix all well. 
Add the molasses to the milk, and work into the flour ; knead for 
five minutes, turn into a greased mold and steam for three hours, 
'^t hot ; but it is also good when cold. 

Stewed Potatoes. 

Peel and cut in small square bits, dropping these in cold water us 
you go on. Cook tender in boiling, salted water. Turn off half of this 
when they are nearly done, and replace with a like quantity of hot 


a dissolved a tablespoonfhl of Iratter cnt up 
e Or four minutes, pepper, salt, and stir in 
at parsley. Boil up and dish. 

Six tablespoonfiils of chocolate wet to a paste with cold watw. 
One quart of milk. Heat the milk in a farina kettle, stir in the 
' chocolate paste and boil five minutes. Draw the kettle to the front 
of the range, and with a clean Dover egg-beater, whip the hot 
diocolate one minute before pouring into the pot in which it is to 
go to th« Uble. Sweeten in the cnps. 

Pnrfie Mmgre. 

Baked Shad and Mashed Potatoes. 

Btefirteak with Sheiry Sauce. Spinach au natttnL 

Snet and Sago Puddingy 

Neapolitan Sauce. 

PlRDti Co&e* 


tuniip ; one carrot ; half an onion ; one tablespoonful ol 
cabbage ; half a can of tomatoes; half a cup of raw rice: 
cdety, chopped ; three tablespoonfuls of butter cut up iu 
prepared flour ; two tablespoonfuls of chopped parsley ; 
1 of cold water; pepper and salt to taste; one teaspoonfol 
 ; one cup of milk. 

and grate turnip and carrot. Peel, and slice the onion, and 
Lt with the cabbage tax twenty minutes, throwing the 


Water away. Soak the rice for two hours. Put all the vegetables 
except the tomatoes, with the rice and cold water, into the soup 
kettle ; cover and stew gently for an hour after the boil is reached, 
Add the tomatoes, simmer for half an hour, and run through a 
colander. Return to the fire, stir to a boil, add the floured butter, 
boil up a little faster and stir in the milk, scalding hot. Season r 
and pour out. Be careful not to let the pur6e " catch " in cooking. 
(Put a tiny bit of soda in the milk.) 

Baked Shad. 

Wash and wipe a fine roe-shad, inside and out. Have ready a 
forcemeat of crumbs, a very little minced fat salt pork, a teaspoonful 
of butter, and one of minced parsley, seasoned with salt and pepper. 
Sew this up in the fish, lay the latter in a dripping pan, pour over it 
a cup of boiling. water, and bake for one hour, at least, covered. 
Baste five times with butter-and-water, while baking. Transfer the 
shad to a hot-water dish ; make the gravy by stirring into the 
liquor left in the pan the juice of a lemon, a tkblespoonful of 
browned flour wet up with cold water, a little salt and pepper. 
Boil up sharply, and send to the table in a gravy-boat. Garnish 
the shad with slices of lemon, on each of which is laid a little finely 
bruised parsley. Send mashed potato around with it* 

Beefsteak with Sherry Satcs. 

Broil the steak in the usual way, lay it within the chafing dish, 
and cover it with the sauce, after which put on the top of the dish 
and let the steak stand five minutes before it is senrod. 




ny ; juice of lialf a lemon ; one tablespoonfnl of 
onsful of butter cut up in one teaspoonful of 
a teaspoonful of salt : a quarter-teaspoonful of 
r, catsup, and lemon juice in a saucepan, add 
boil up quickly, and pour upon the steak. 

SnNACH au naturet. 

Wasb, pick off the leaves, rqecting the stems, and put over the 
fire in just enough boiling, salted, water to cover it well. Cook fast 
for twenty minutes, turn into a hot colander, and let it drain into a 
vessel set on the range until all the water has run off. Stir 
into it quickly a tablespoonfnl of butter, a little salt and pepper, 
press firmly to get the shape of the, colander on the under ^ide of 
the mass, and invert upon a hot platter. Lay hard boiled eggs 
sliced about the basew Serve veiy hot 

SuBT AND Sago Pcddino. 

Four tablespoonfuls of sago, soaked for four hours hi cold water 
enough to cover it ; a generous half cup of powdered suet ; one cup 
of fine dried crumbs ; one cup of milk and a tiny bit of soda ; one 
cup of sugar; four eggs ; one teaspoonful of corn-starch wet with 
milk; one even cup of Sultana, raisins; one even teaspoonful of 

When the sago has soaked for the rajnired time, stir it into 
the heated milk, and bring almost to a boil before adding the 
required crumbs. Pour this on the beaten eggs and sugar, beat 
«ne minute, and add suet, sago, corn-starch and salt Butter a 


straigHt-sided mold| and strew witli raisins carefully washed, dried 
and rolled in flour. Put in the batter carefullyi a little at a time^ 
not to wash the raisins to the top. Steam two hours. Dip in cold 
water and turn out on a hot platten 

Neapoutan Saucb. , 

Two cups of powdered sugar; two tablespoonfuls of butter; two 
tablespoonfuls of red currant jelly ; juice of half a lemon. 

Warm the butter slightly, and stir with the sugar to a cream. 
Divide into two parts, whip the lemon juice into one, the jelly into 
the othen Wet a bowl and fill with alternate strata of white and 
pink sauce. Let it cool on the ice, and when hard pass a knife 
close to the sides of the bowl to loosen it. Send to table on a cold 

No. 8. 

Wheat Germ Meal Porridge. Ragout of lavetM 

Egg Biscuit. Watercresses. 

Strawberries. Tea. Co£^ 

Wheat Germ Meal Porridgb. 

This excellent breakfast cereal is particularly good when boiled 
in milk-and-water in equal quantifies. Wet up a cupful of the 
** germ meal " in cold water to a thick mush, thin to gruel-like 
consistency with hot milk, and cook fifteen minutes in a farina 
kettle, after the water in the outer vessel reaches a boil. Salt to 
laste and eat with cream. 


:.LS OF FARB. . 

OP Liver. 

of nice drippiia; in a. frying-pan, sM. 

of chopped parsley, and thrice as 

rhen all are hissing hot, lay in the 

wide as your middle finger and fry 

It the liver and keep warm in a, 

he gravy, rinse out the fiying-pon, 

ravy, and an even tablespoonfiil of 

of browned flour. Stir imtil. yon 

Lin gradually with half a cupful of 

uuuiug wiikci »uu LUC JU1L.-C: w iialf a lemon; add a teaspoonfnl of 

minced pickle and a scant half teaspoonful of curry powder wet 

with cold water. Boil sharply, pour over the liver, put fresh boiling 

water in the pan imder the dish, and let all stand closely covered 

iisr ten minutes before serving. 

Egg fiiscTJiT. 
Vo'cups of warm milk; two eggs; two heaping tablespoonfuls 
Met', half a cake of compressed yeast, dissolved in warm 
:; one,quart of sifted flour; one teaspoonfnl of salt, 
[ix with the butter (melted, but not hot) the yeast, salt and 
: cups of flour together over night, and set in a covered bowl to 
Early in the morning, add the ^eaten eggs and the rest of the 
, and set for a second rising of an hour, or longer. When 
, roll into a sheet almost an inch thick, cut into round cakes, 
ay in a floured baking pan. At the end of half an hour, bake 
good oven. They are delicious, cold or hot. 

Watercresses. ' 
Wash well, pick off decayed leaves, and leave in Ice-wattr until 
are ready to eat them. They should then be shaken '■a* *^ 


wet, and piled lightly in a glass dish. Eat -mih. salt l!liey are a 
piquant appetizer on sultry mornings, and very wholesome. 


Do not ruin the flavor by washing them, nor wither them and 
sap their sweetness by laying them in sugar. " Cap " with cool, 
light fingers, heap in a bowl, and sprinkle sugar on them after they 
are served in the saucers to waiting eaters expectant. The larger 
varieties of strawberries are best served with caps and stems on. 
The eater uses the latter as handles, and dips the berries into dry 
sugar, one by one. This is the prettiest way of eating breakfast 


Clam Scallops. Deviled Tongue. 

Stewed Potatoes. 

Radishes. Crackers and Cheese. Tea and Cake. 

Clam Scalwps. 

Chop 50 clams fine, and drain off through a colander all the 
liquor that will come away. Mix this in a bowl with a cupful of 
crushed crackers, half a cupful of milk, two beaten eggs, a table- 
spoonful of melted butter, half a teaspoonful of salt, a pinch of mac^ 
and the same of cayenne pepper. Beat into this the chopped dams, 
and fill with the mixture, clam shells, or the silver or stone-china 
shell-shaped dishes sold for this purpose. Bake to a light brown 
in a qtiick oven, and serve in the shells, ^tend around «lioed 
lemon with thesa. 



lie (fresh or smoked) and fry the slices 
qnicKiy m nice oni^mg. If you have none, use butter. Chop a 
Tittle onion fine and stir in before the tongue is fried. Take up the 
slices, arrange neatly, overlapping one another, in a hot-water dish. 
Strain the fat, return to the fire, stir in a teaspoonful of browned 
flour, half a teaspoonful of Worcestershire sauce, a tablespoonful 
of vinegar, a quarter of a teaspoonful of mustard, a pinch of 
cayenne, ^d half a cupful of boiling water. Stir, and boil for 
one minute, and poor over the tongue. 

Cut down the tops to within an inch of the roots. Wash, 
scnpe off the fibers, and arrange tastefully on a dish with bits of 
. ibe between them. 


Browned Potato Soup, 

Shad Baked with Wine Sauce. Larded tfig of Mutton. 

' Green Peaa. 

Stewed Macaroni Strawberry Shortca^ 


Brown Potato Sotjp. 

A dozen potatoes of fair size ; half an onion, sliced ; two quarts 

sf boiling water ; two tablespoonfuls of chopped parsley ; two eggs, 

beaten light ; half a cup of milk ; pepper, salt and cleared dripping 

for flying ; a tablespoonful of butter ; heat the dripping in a round- 


bottomed saucepan and fry the potatoes (peeled carefully so as to 
leave all tht staiTcH in them, then left in cold water for half an hour) 
and onion to a fine brown ; drain, drop them in the boiling water, 
and cook soft. Rub through the colander back into the kettle with 
the water in which they were boiled ; add the parsley, stir to a bub- 
bling boil, and season with pepper and salt. Heat the milk in 
another saucepan, melt the butter in it, add the eggs, stir one 
minute; take the soup-kettle from the fire, pour in the milk and 
eggs, and serve At once. If the potatoes do not thicken the water 
to a pur6e, roll the butter in a tablespoonful of flour and stir directly 
into the soup kettle instead of into the milk* 

Shad Baked with Worn Saucb. 

Clean, without splitting the fish, leaving on the head and tail 
Lay in a dripping pan, pour a small cupful of boiling witter over it, 
invert another dripping pan upon the lower, and bake one hour, 
basting six times with butter and water from the dripping pan. 
Transfer the fish to a hot platter ; strain the gravy into a saucepan j 
thicken with a heaping teaspoonful of browned flour ; season with 
salt and pepper, and add at the last a glass of brown sheny. Pour 
over the fish, and send to table covered. 

Lardbd Lbg op Mutton. 

Cut half-inch wide strips of fat salt pork into lengths of four 
inches. With a narrow-bladed knife, make horizontal incisions in 
the meat to the bone, and, where this does not oppose the bladej 
dear through the joint. Roll these " lardoons " in a mixture of 
pepper, mace and vinegar, and insert in the holes made by the knife. 
If you have a larding needle, the task is easier. Set the meat in • 


if boiling water over it, and ttMst ten 
minutes for each pound, basting often. Ten minntes before taking 
it up, rub over with a mixture of a teaspoouful of butter and two 
tablespoonfuls of tart jelly. Strain the gravy, pour off the &t, 
•nd thicken what is left with browned flour, season with salt and 
, p^per, boil uj^ and serve in a boat / 

Gkbbh Pras. 
Bcnl tibe pods fifteen minutes in slightly salted water ; strain 
them out, drop in the peas, and cook tender, bat not nntH they 
brealc. Drain diy ; stir in salt, pepper, and a good Inmp of batter. 
Serve hot 

Stswsd Macaronl 

Half a poond of "pipe" or "straw** macaroni; onecnp of 

milk ; one teaspoonful of minced onion; one tablespoonful of bnt< 

ter ; half a cupful of 4^eese ; pepper and salt to taste, and a bit of 

iioda in the milk ; break the macaroni into short pieces, and cook 

nty minutes in boiling water, salted. Meanwhile, heat 

[dropping in a tiny pinch of soda), with the onion to the 

point Strain out the onion, drain the water from the 

and put the milk into a sauce-pan. Stir in the butter, 

pper and salt, finally, Uie macaroni Cook three minutes, 

into a deep dish. 

Strawberry Shortcaks, 
One cup of powdered sugar ; one tablespoon^ of batttr , ^ 
tggs ; one rounded cup of prepared flour ; t*"" *\blespoonf^ ef 
cream i one generous quart oC berries. 


Rub the batter and sugar to a cream ; whip in the beaten yoIlBii 
(be creanii the whites^ at last, the flour. Bake in three jelly cake 
dns and let the cakes get cold. Cut the berries into halves, and lay 
between thenii sprinkling the strata with sugar. Sift sugar on ibm 
topmost layer* Slice and eat with creanu 

Ko. 3. 

Brewis. Commeal Dodgers. 

Deviled Beef in Batter. 
Cold Bread. ' Browned Potatoes 

Fruit. Tea. Coffee. 

t Brewis. 

One even cnp'f dried bread crumbs; ajmitofipllk; aquaster- 
teaspoonful of salt ; two tablespoonfuls of ^butter. 

Save crusts and broken slices from day to day. When you go 
to bed| the night before you wish to make brewis, spread these bits 
in a dripping-pan and set in the cooling oven to dry. Take them 
out in the morning, and crush with the rolling pin into rather 


coarse crumbs. Heat the milk, salt it, and when it boils, stir in 
the crumbs gradually until you have granulated mush. It should 
not get sti£ Now, put in the butter, stir and beat until hot, and 
serve in an open dish. Eat with sugar and cteanL 


One quart of Indian meal; one quart of boiHag mHk; 
tablespoonfuls of sugar ; half a veast cake, dissolved in warm walmr} 


ifal of Urd and the same of bntter; one even 


jeal with the milk, stir in the sugar and shortening, 

almost cold, beat in the yeast. Let it rise all night 
L one hour before breakfast, and set it for a second 
a. dripping pan, grease well, and drop the stiff batter 
oonfiil. Let these be an inch or two apart, that they 
ito one another, and shut up in a guici oven to bake, 
e rough on top, and higher in the middle than at 

the batter runs, add a very little flour. It must be 

stand in a heap. Eat very hot 

Dbvii,bd Beef in Batter. 
>f underdone roast beef, and lay them tot an hour in 
lalf a cup of vinegar, half a teaspoonfiilj each, of salt 
stard. Turn them over qnd over, several times, to 
ssing. Lay on a clean cloth, press with another to 
luid, and dip in a batter made in the proportion of one 
of milk and two tablespoonfuls of prepared flour, with 
ry in dripping or lard, drain off the grease, and serve. 

Browned Potatoes. 
ir skins, dry off and peel, set in a baking pan in the 
they heat, biitter three times at intervals of five 
zethem. , . 


iScalloped Cod, Halibut or Salmon. 

Hashed Potatoes, Browned. 

ildBMad. . Bnttnr. Picklea 

Crackers and Cheese. Lady Calre. Tea. 


Scalloped Cod, Halibut or Salmon. 

Two pounds of cold boiled fish ; two cups of milk ; one ev«ii 
cup of bread crumbs ; two tablespoonfuls of prepared flour ; pepptr 
and salt to taste; one tablespoonful of finely minced puiltf ; 
two eggs. 

Pick the fish fine with a fork, heat the salted milk in a saucepan/ 
rub the flour and butter together, stir into the milk, with, pepper 
and parsley, and pour this on the beaten eggs. Strew the bottou 
of a baking dish with crumbs, put in a layer of sauce, then one of 
fish, another of sauce, and so on until the ingredients are used up. 
Cover with the rest of the crumbs and bake, covered, uatil it bubbles 
all over, then brown. 

Hashed Potatoes, Browned. 

Pare and cut potatoes into small dice ; lay these in cold water 
for half an hoiir ; stew tender, but not soft, in hot, salted water ; tutn 
this ofi", and cover the potatoes with a cup of hot milk, in which 
you have melted a tablespoonful of butter cut up in a teaepoo&ful ef 
prepared flour. Turn all into a greased pudding, or pit diali) eaA 
brown lightly in a quick oven. 


Lady Oaks. 

One and a half cups of powered sugar ; half cup of butter ; twe 
tablespoonfuls of milk ; whites of five eggs ; two even cups of 
sifted prepared flour ; One teaspoonful of bitter almond flavorinf . 
Rub butter and sugar to a cream, add the milk and flavorlfif, then 
whites and flour alternately. Bake in jelly cake tint, and wluBft 
they are cold, divide by layers of whipped creMO, eiftiag 



Catfish Soup. Larded Liver. 

 Cftrnmed Com Pudding. Stewed Tomatoes. 

Russian Cream. Light Cake. 

Fruit. CoflFee. 

Catfish Soup. 
Three pounds of fish when they have been cleaned, sldnned 
and beheaded; two cups of milk, heated, with a tiny bit of soda; 
two tablcspoonfuls of prepared flour rubbed up with three of but- 
ter ; two beaten eggs ; two tablespoonfuls of minced parsley ; three 
cups of cold water ; pepper and salt. 

Cover the fish with cold water and stew gently until the flesh 
slips easily from the bones ; take from the fire, pick out and throw 
away the bones ; chop the fish, strain the liquor in which it was 
boiled, and return all to the fire ; as it boils, stir in floured butter, 
seasoning and parsley ; boil two minutes ; pour the scalding milk 
' from another vessel over the eggs, turn into the tureen, add the 
fish-soup and serve. Line the tureen with Boston crackers, split, 
soaked in boiling milk and well-buttered before pouring the soup 
upon th«m. Pass sliced lemon with it. 

Larded Liver. 
Wash a fresh calf's liver, and soak it for an hour in cold water 
slightly salt. Wipe dry, and with a sharp knife, make perpendicu- 
Tmt incisions dear through the liver about an inch apart. Into 
iiiMK thmit itripfi of fat salt pork long enough to projtct on botik 
aUm. lato the bottom of a pot or sauospan put a tablecpooniul of 
[ msha, some ckopped panslsy or other sweet herivs, poppar. 


and a half-cupful of strained tomato juice. On this lay the liver, 
sprinkle as much onion on top as there is below, cover very tightly 
and set at one side of the range, where it will not reach the boiling 
point under an hour. Gradually increase the heat, but never let it 
be strong, for two hours more, when uncover the pot for the first 
time, to test with a fork if it be tender. It should be so tender that 
the fork enters as easily as into the crumby heart of a well-b'aked 
loaf. Take out the liver and keep hot, while you strain the gravy, 
thicken with a great spoonful of browned flour wet in cold water, 
and when it boils, add a glass of sherry. Pour over the liver. 
Carve the latter horizontally. It is as good cold as hot. 

Canned Corn Pudding. . 

Mince the com fine. Beat up three eggs, add two tablcspoonfuls 
of sugar, the same of melted butter, an even teaspoonful of salt 
and a cupful of milk, lastly the com. Beat hard and bake covered 
in a greased pudding dish half an hour, then uncover te browm 

Stewed Tomatoes. 

Cook twenty minutes, before seasoning with a tablespoonful of 
butter, an even teaspoonful of sugar, less than half as much salt, a 
dash of pepper, and the merest suspicion of minced onion. Stew 
five minutes longer, add a teaspoonful of fine crumbs, boil up aad 

' Russian Cream. 

Half a package of Cooper's gelatine, soaked four hours in water 
enough to cover it ; one quart of milk ; four eggs ; two cups oi 
sugar ; a generous glass of sherrv ; two teaspoonfuls of vanilla. 


[k, take from the fire, and stir into it the yolks ot 
light with the sugar ; also the gelatine. Stir all 
aixing and return to the fire ; hoil five minutes, 
lOve to the table, add the whites beaten to a froth, 
wine, strain through a sieve, and pour into molds 
.ter. Set in a cold place to form. It is well to 
before it is to be eaten, if you have an early din- 
moniing, if you dine in the evening. It is deli, 

No. 4. 

iiiBJiam i'orridge. Fried Tripe. Rice Muffins. 

Fried Potatoes. 
Tea, Coflfee. 

Graham Porridge. 

One cup of Graham flour ; one cup of boiling water — a large 
one ; one cup of hot milk ; salt to your liking. 

Wet the flour with cold water, and stir into the boiling, which 
should be in a farina kettle. Salt to taste, and cook half an hour, 
stirring up from the bottom, now and then. Pour in the warm milk 
a little at a time, mixing well, and cook ten minutes after it is all 
iiL. Serve in an open dish, and eat with cream and sugar. 

Fried Tripe. 
Cut pickled tripe into squares as large as the palm of the 
hand ; wash in two waters, and cover with boiling water. Simmer 
gently for twenty minutes, turn off the water and put in, instead, 




an equal quantity of milk-and-water, cold. Bring to a boil, drain 
and wipe the tripe, rub each piece with butter apd pepper, with 
salt, if needed ; roll in flour or t,%% and crumbs, and fry in hot 
dripping. Drain off the fat and serve on a heated dislu Send 
lemon and Chili sauce around with the tripe. 

Rice Muffins, 

One cup of cold boiled rice ; two cups of milk ; half a yeast cake^ 
dissolved in half a cupful of warm water ; one full tablespoonfiil of 
lard, melted ; one tablespoonful of sugar ; one teaspoonful of a^t ; 
three cups of flour ; bit of soda, twice the size of a pea, dissolved in 
boiling water. 

Rub the lard and sugar into the rice, and into this, the milk^ 
working out the lumps. Add the yeast, and flour enough for a 
good batter. Leave it to rise five or six hours, stir in soda and 
salt, bealiMg hard, half fill muffin tins, let them stand, covered, 
twenty minutes, and bake. They are richer if you add two eggs in 
the morning after the " long rising." Eat hot. 

Fried Potatoes. 

Pare potatoes, and slice thin, or cut into strips. Lay in cold 
water for an hour, spread on a dry. towel, and, covering ,with 
another, gently pat them to dry off the moisture. Have ready hot 
dripping, and fry quickly to a light brown, not too many at once. 
Take up with a split spoon, and shake in a hot colander to free 
them from grease. Serve in a dish lined with a hot napkin. 
Mem. : Do not let them get warm after you take them out of the 
ice-water, before cooking them. 



jgs, Welsh RartHt 

Bread and Butter. 
Prudence's Gingerbread. Cocoa-theta. 

Whip the whites of the eggs very stiff. Lay great spoonfuls erf 
the standing froth on a platter that will stand the oven heat. With 
the back of a tablespoon make a hollow in the middle of each heap, 
and put a raw yolk in it. Set in the oveu until the meringue 
begins to color faintly, sprinkle with pepper and salt, lay a bit of 
butter on each eg^, and serve in the platter in which they were 

Welsh Rarsbit. 

Sii rounds of toasted bread; two beaten eggs; three large 
spoonfuls of dry grated cheese ; one tablespoonful of butter ; two 
tablespoonfuls of fine crumbs ; one tablespoonful of cream ; one 
saltspoonful of mustard ; a pinch of cayenne ; a saltspoonful of 

Work the butter, cheese, salt, pepper and cream gradually into 
a smooth paste, add the beaten eggs, the crumbs, and spread half an 
inch thick on rounds of buttered toast. If the paste is not laid oa 
heavily, it will be absorbed in cooking. Set in a quick oven until 
they begin to brown. Eat at once. 

Prudence's Gingerbread {witkout eggi). 
One i;up of molasses ; one cup of sugar ; one cup of buttermilk, 
or loppered milk ; half a cup of butter ; one tablespoonful ol 


ginger ; one teaspoonftl of dtitTmon, or nutxxiof ^ or maoe ; aboscrt 
four cups of flour ; one rounded toaspoouftil of soda, sifted twiee 
with the flotir. 

Stir butter, sugar, molassM and spice together ; when jou haye 
warmed them slightly, put in the milk, and then the flour. Beat 
until the batter is several shades lighter than when you began, and 
bake at once in small tins. 


Heat four cups of milk in a farina kettle; stir in, when it is/ 
scalding hot, four tablespoonfuls of Wilbur's cocoa-theta, and leave 
in the boiling water, covered, for five or six minutes before pouring 
it out. This is a most delicious preparation of the chocolate family. 
Many who cannot drink cocoa as usually put up, may take this 
without harm to head or stomach. It is a pleasing aceompaniment 
to gingerbread. 



Com fSoup (maij^Ti). Boiled Cod with Bgg Sauce. 

Baked Mutton C )hops. 
Baked Spaghetti Fried Bananas. Orange Pudding 

Fruit Coflfee. 

Corn Soup {Ma^re). 

One can of com; two cups of milk; one quart of water; 
three ^gga ; three tablespoonfuls of butter, rolled in as much flour; 
one tablespoonful of chopped parsley ; pepper and salt to taste. 

Chop the com fine, and put into a quart of boiling water in a 
farina kettle. Cook for an hour« rub through a colander, season 


whli pepper mnd salt, put back in the kettle, lieat to a boil, and stii 
in the flonied tmtter. Scald' the milk in a separate vessel (dropping 
in a tiny bit of soda) ponr it slowly on the beaten eggs, keeping th^ 
egg-beater going all the time, add to the sonp ; stir for one minnte; 
put in the chopped porsl^, and pour into the tureen. 

BoiutD Coix 

Selact a firm, thick piece of fish ; sew up in mosquito net and 
pnt over the fire in plenty of boiling, salted water. Cook one hour 
for a piece that weighs between four and five pounds. Undo the 
netting, lay the fish on a hot dish, rub all over with butter and 
lemon juice, and put three tablespoonfols of the egg-sauce on it, the 
rest in a boat. 

Ego Sauol 

Heat a cup of milk and water— equal quantities of both ; when it 
boilSi stir in a heaping tablespoonful of butter, rubbed togetlier with 
as much flour. Cook three minutes, and turn it out upon two eggs 
beaten light Return to the fire ; add a tablespoonful of chopped 
parsley and a hard boiled egg minced veiy fiue. Boil one minuti* 
more — and pour out. 

Mutton Chops. 

Trim them neatly, and let them lie in a mixture of melted 
butter, pepper, salt and lemon juice for half an hour, tuming over 
.m^^gL chops faithfully «ith it Arrange the mj ta , 
dripping pan, and, as it heats, baste with hot water in which 
has been dissolved a little butter. Keep covered except when 
basting them. When the chops are nicely browned, remove to a 


hot-water dish to keep warm. Strain tlie gravy left in tlie pan, put 
over the fire with half a cup of strained tomato juice, season, and, \ 
as it boils, stir in enough browned flour to thicken it. Cook two 
minutes, and pour upon the chops when you have sprinkled them 
with tiny specks of currant jelly. Let them stand covered far 
ihree minutes before serving. 

Baked Spaghettl 

"Spaghetti" is otherwise known as "small'* or " straw *• 
macaroni, and is considered more delicate, as it is certainly prettier 
than the " large " or " pipe macaroni." Break half a pound into 
even lengths, perhaps into two-inch pieces. It is easier to serve 
and eat it thus than when long coils of it drip over dish and plate. 
Cook it gently in boiling, salted water until clear and tender, but 
not broken. Twenty minutes should suffice. Drain it, and fill a 
buttered bake-dish with layers of spaghetti divided by layers of 
grated cheese and butter-bits, seasoned with salt, add a cupful of milk, 
raising the layers to let it sink to the bottom ; strain grated cheese 
thickly on the top, and bake, covered, for half an hottr. Afterward 
brown on the upper grating of the oven. . 

Fried Bananas. 

Pare, then slice sound, ripe bananas lengthwise, toll in flotiri^ 
fcmtil thickly coated, and fry to a delicate brown in butter. Line a 
dish with white, soft paper^ lay each slice on it as you take it up, to 
absorb the grease and send to table very hot. 

Orange Pudding. 

Three eggs ; One cup of sugar ; two tablespoonfuls of butter; 
Juice of two oranges, pnd half the grated peel of one; juice of a 


lemon ; grated peel of half a lemon ; two teaspoonfuls of con* 
starch or arrowroot — the latter is the better of the two. 

Whip butter and sugar to a cream ; whip in, by degrees, orange 

- and lemon-juice and grated peel ; lastly, the yolks of the eggs, and 
the arrowroot wet with water ; have ready a pie-plate lined with a 

' nice paste ; fill with the mixture and bake ; make a meringue of 
the beaten whites, and a heaping tablespoonful of powdered sugar, 

'whipping in a teaspoonful of lemon-juice at the last; when the 
pudding is firm and begins to brown, spread this on the top and leave 
in the oven until the meringue is " set " and incrusted on the surface. 

No. S. 


Wheaten Grits. 
Fresh Mackerel. Farina Cakes. 

Stewed Potatoes. Cold Bread. Berries. 

Tea. Coffee. 

Fresh Mackerel.  
Clean, wash, wipe Inside and cut, pepper, salt and roll in Indian 
meal and fry in hot lard or good dripping; drain, and serve hot. If 
you wish a sauce for them, add to half a cup of boiling water the 
;uice of a lemon, a quarter-teaspoonful of mustard and a table-  
spoonful of butter rolled in one of browned flour; salt to liking f 
boil up once and serve in a gravy boat. 

Farina Cakes. 
One quart of milk ; two cups of boiling water ; half a cnp oi 
farina : three eggs ; one scant cup of prepared flour ; one table' 


spoonful of melted lard ; one teaspoonful of salt ; one tablespoonfnl 
of molasses. Mix the farina with the boiling water, stir in salt and 
lard, beat hard, and let it stand in a cool place all night ; then beat 
in the eggs, the molasses, the milk — gradually— and, lastly, the 
flour, stirring all hard; bake on a hot, greased griddle They are 
very nice^ if the batter is not too sti£ 



Galantine. Minced Potatoes. Cress Salad. 

Crackers and Cheese. Cake and Cocoa-theta 


Cat from a piece of fat, fresh pork an oblong piece of skin, five 
or six inches' wide, and eight or ten long. Leave a lining of fat on 
the inside. Lay in vinegar enough to cover it for four hours ; then, 
spread on a platter, and cover the fat-lining with minced meat of 
any kind and all kinds (ham holding an important place) veal, 
mutton, beef, liver, poultry, etc., seasoned piquantly with pepper, 
salt, herbs, onion, a touch of spice, and a pinch of grated lemon* 
peel. Moisten with gravy, and put in a bit of fat, now and then. 
Fold up the pork-rind on all, bringing the edges together, and 
putting in a stitch or two to hold them in place. Wrap in a single 
thickness of stout cloth, sewing it closely about it, and put on to 
boil in plenty of cold water, in which is mixed half a cup of 
vinegar to each quart of water. Boil slowly five hours ; let the 
galantine get nearly cold in the water, take it out and lay under 
heavy weights all night; undo and remove the cloth, clip the 
threads and draw them out, trim off the edges, and it is ready for 


Uie table. Cnt clear throngh skin and stuffing in earring it in neat 
slices. T^ " relish " is verjr fine. 

MmcED Potatoes. 
Mince cold boiled potatoes witli a sharp knife ; pnt a spoonfnl 
of beef dripping, or butter in a frying pan, with a tablespoonful o( 
finely minced parsley, a quarter teaspoonful of grated lemon peel, 
pepper and salt As it simmers stir in the potatoes, and continue 
to stir and toss until very hot all through and quite dry. Serve in 
a deep dish, hot. 

Cress Salad. 
Wash and jnck over the cresses, shake off the wet, and serve in 
a^aladbowl. At table, pick the twigs to pieces and season with 
EUgar, pepper, salt, vinegar and oil. Mix well, and pass crackers 
with it 


A^>atagus Sonp. Boiled Bass. 

Roast Sweet Breads and Green Peas. 

Mashed Potatoes. Young Onions. 

Belle's Bright Thought 

. Coffee. 

Asparagus Soxjp. 
Three jants of soup stock ; one large bunch of asparagus, cut 
faito ahf^rt leng^s, the woody parts by themselves ; one cup of milk ; 



one tablespoonful of butter, tolled in one of prepared flcmr ; pepper 
and salt. 

Put the stock over the fire with all the stalks and one-third of 
the green heads ; cook until the asparagus can be rubbed through 
a colander, leaving the wood behind ; rub all through that will pass 
easily ; return the soup to the fire, season, and bring to a boil ; drop 
in the reserved heads cut into inches ; cook until these are tender. 
In another vessel heat the milk, stir in the floured butter, and add 
to the soup. Line a tureen with dice of fried bread, and pour the 
soup upon them. 

Boiled Bas& 

Clean and wash the fish, but do not split it or remove the head 
and tail ; sew up in a piece of mosquito netting fitted to the shape of 
the fish. Have in the fish-kettle plenty of boiling water, in which 
have been mixed a few tablespoonfuls of vinegar, a dozen pepper^ 
corns, two or three blades of mace, and a tablespoonful of salt 
Cook ten minutes for each pound, and ten minutes over. Undo the 
cloth, lay the fish on a hot dish and pour over it a cup of drawn 
butter, seasoned with a tablespoonful of capers and the yolks of two 
hard boiled eggs, chopped fine« Pass mashed potatoes with it« 

Roast Swkbtbrbads and Peas. 

Wash the sweetbreads, drop into boiling water, cook for fifteen 
minutes ; then plunge into ice-cold water, and leave them there half 
an hour. Wipe dry, roll in beaten egg, then in cracker crumbs. 
Lay in a dripping pan ; pour around them half a cupful of boiling 
water in which you have melted a teaspoonful of butter ; covers aad 


. bake them lulf an hour, basting several times. Remove tHe cover, 
 ind brown. Boil tie peas as directed in a former recipe, drain, butter 

pepper and salt them, heap on a hot dish and lay the sweetbreads 


Young Onions. 
Cut off the tops, wash, remove the outer layer of sldn, and boil 
fifteen minutes in fresh hot water. Drain this off, cover the onions 
with milk and hot water in equal proportions, salt slightly, and 
cook ten minutes after the boil recommences, or until the onions are 
tender. Drain, barely cover with hot cream or rich milk in which a 
lump of butter has been melted, salt and pepper, and send to table. 
No one who has once eaten onions cooked in this way will ever like 
those prepared (or rained) after the ordinary mode. 

Bbuub's Bright Thought. 

One package of Coxe's gelatine, soaked for four hours In a large 
cup of cold water; two cups of boiling water; juice of a lemon; 
one cup of pale sherry; two cups of sug^; whites of six eggs; 
three pints of fine strawberries. 

Put soaked gelatine, sugar, lemon juice, into a bowl, pour in the 
boiling water, stir uiiiil dissolved, and let it cool, but not congeal, 
before adding the wine. Whip the whites to a stiff froth, and beat 
in a great spoonful . of the jelly at a time, setting the bowl of 
meringue in ice-water as you work. When all the jelly is in, whip 
steadily for fifleen minutes, until you have a white sponge which 
will just drop from a spoon. Have ready a melon-shaped mold, or 
a round bottomed bowl wet with cold water, and lined evenly with 
Mnwberriei, capped and rolled in sugar. As you cover the bottom, 


jour in enough of tlie snowy sponge to keep them in place, building 
np the lining and filling thus until the mold is full. Set on ice for 
fiye or six hours. Loosen around the edges with persuasive finger- 
tips, turn out on a cold dish, sprinkle with powdered sugar as you 

• ' ' 

senre, cut in careful perpendicular slices, and send around cream 
with it For cream you may substitute custard if you like. A 
beautiful and delicious dessert, and easily made. 


Wheat Germ MeaL Broiled Shad. MelisM^s Shortcafeet 

Baked Potatoes. Bread and Butter. Berries. 

Tea and Coffeee» 

Whsat Germ Mbal. 

This breakfast cereal is less heating than oatmeal, less laxalive 
than wheaten grits, and more palatable than either. To one quart 
of boiling water, add one small cupful of wheat germ meal, with a 
half-teaspoonful of salt. Stir, and cook in the farina-ketUe £cft 
fifteen minutes. Bat with sugar and cream, or with cream alome. 

Broiled Shad. 

Clean, wash and split the fish down the back. Lay on a wdl« 
buttered gridiron, skin upward, and broil over a clear fire, lifting a * 
moment should it drip on the coals or brown into bum. Turn the 
fish when the inside is browned. When it is done — ^from twenty to 
twenty-five minutes should suffice for a fair-sized shad— lay on a 



hot platter, and rub with a sauce made by beating a tablcspoonftil 
of butter light Vith pepper, salt and finely minced parsley, adding, 
if you like, a little lemon juice. Garnish with parsley. 

Melissa's Shortcake. 

One quart of Hecker's prepared flour ; half a cupful of butter^^ 
one even teaspoonful of salt ; two cups of milk. 

If you can get a cup of cream, put half the quantity of milk and 
less butter. Sift the salt with the flour, chop in the butter until 
you have a yellow dust, wet with the milk and roll out with as 
little handling as possible, half-an-inch thick. Bake in broad, 
shallow pans well greased. When done, cut into squares, split 
and butter while hot, and send at once to table. 


Scalloped Pish. Baked Pstatoes. 

Deviled Biscuits. 

Pop Overs. 


Sc^LOPBD Fisa. 

One heaping cupful of cold, boiled fish, picked into fine flakes 
with a fork ; one cupful of drawn butter ; one tablespoonftd of 
minced parsley ; pepper and salt ; half-cupful of fine crumbs ; one 
tablespponful of grated cheese. 

Mix all well together except the crumbs, turn into a greased 
bake^sh, strew crumbs on top, and brswa quickly ia the 


Dbvilsd Biscuits. 

Split stale rolls or biscuits, and toast to a Uglit brown on tiM 
Upper grating of the oven. Prepare a mixture of one cupful of 
dry cheese, grated fine (Parmesan, if you can get it), one table* 
spoonful of best salad oil, half a teaspoonful of mustard, half a 
teaspoonful of salt, a mere pinch of cayenne, and the yolks of thrM 
eggs beaten smooth. Incorporate faithfully ; spread on the inside 
of the biscuits ; set them in a quick oven to g«t heAfcod through^ 
and serve, covered with a napkin. 

Pop Ovbrs. 

One quart of prepared flour (Keeker's is best) ; one quart of 
xnilk; four eggs; one tablespoonful of melted butter; one tea* 
spoonful of salt. 

Beat the yolks light, and mix with the salted milk ; add the 
Zmtter, then flour, and whipped whites alternately. Do all this 
briskly ; fill one dozen stoneware cups with the batter, and baks in 
a quick oven. Serve in the cups, and eat with liquid sauce. They 
should not stand one minute when you have taken them bam. tke 
oven, but be served at once. 


Mulligatawney Soup. Imitation l^ensfbL 

Mashed Potatoes. Succotash. 
Marmalade Padding. FrdL Oofee. 


Two quarts of the liquor in which a calf's head has been boiled, 
down to three pints; half an onion; a blade of mace; 


jvkt of a Itaum; lialf a capfnl of rav rioey soaked in a cnpfiil of 
cold water for two hours ; one tablespoonfnl of batter^ cot up m 
one of flour; one teaspoonful of cuny powder. 

Strain the liquor througH a cloth, put in the macey chopped 
onion and rice, and cook until the latter is very tender. Wet the 
cuny powder with the lemon-juice, and when you have stirred it inJ 
add the floured butter. Boil sharply fiir one minute, and serve. 


BoSl a calf ^8 head the day before you wish to make soup and 
this dish, and let it get cold in the liquor. Slide the meat from the 
head, and cut into dice. Mince the tongue fine, and make into 
forcemeat'balls with fine crumbs, pepper, salt, and a raw egg. Roll 
in beaten cggj then in flour, and leave in a cold place until you are 
ready for them. Season a large cupful of liquor sharply with 
Worcestershire sauce and salt, stir in two tablespoonfuls of butter 
rolled in as much browned flour, and bring to a boil. Put in the 
meat, and stew gently ten minutes befpre adding the juice of a 
lemon and a glass of brown sherry. Lastly, drop in the forcemeat 
balls, cover the saucepan closely, arid set in boiling water for ten 
minutes before dishing. The yolks of half a dozen hard-boiled 
eggs improve this dish. 


Empty a can of com, and one of string Wins, several hours 
before you wish to use them, draining oflF the liq'^^or from both. Put 
together into a saucepan half an hour before dinner, and barely 
cover with milk and water in equal parts, boiling hot and slightly 
iahod. Cook gently twenty minutes, and stir in a tablespoonful of 


butter rolled in one of flour. Season with pepper and salt, stew ten 
minutes more and dish. You may substitute Lima for string beaur 
if you 

Marmalade Pudding. 

One quart of milk ; four eggs ; one cup of sugar ; slices of stale 
bread, buttered. 

Fruit marmalade, — ^peach is best if you have it, but apple^ 
quince or raspberry will do if you have not. Scald the milk, and 
pour it on the eggs, which should have been beaten light with the 
sugar. Return to the farina kettle, and cook five minutes, but not 
until the custard thickens. Cut the bread an inch thick, pare off 
the crust, butter on both sides, and cover the bottom of a- pudding- 
dish with slices fitted in neatly. Spread the marmalade thickly on 
this layer, and wet with the boiling custard, waiting to see it 
absorbed before putting another layer above it. Proceed in this 
order until all the materials are used up. Fit a plate, or other lid, 
on the bake-dish and let the whole stand for half an hour, to 
absorb the custard before it goes into the oven. Bake, covered, 
until the pudding is heated through, then, brown nicely. Eat 
cold with cream. This excellent pudding may be made more 
elegant by whipping the whites of three eggs to a meringue with 
a tablespoonful of powdered sugar, and spreading it over the top 
afler it begins to brown. Shut the oven door until the meringue is 
faintly colored. 


With the approach of the warmer weather, the prudent housewife 
will pay more attention to this part of her menu. Make the dish of 
^, anti-bilious fruits attractive by selection and arrangement. 



Nuts belong to winter-time when fats are needed to produce carbon. 
Raisins, always unwholesome, clog digestion weakened by " spring 
fever," and irritate morbid livers. " Eating-apples " are nearly out 
of season, but oranges and bananas valiantly relieve guard between 
them and the grapes and late pears that lasted after the holidays, 
imd the coming berries. The juice of a lemon, mixed with four 
times as much water, unsugared, and drunk just before bedtime, 
will do more to counteract malarial influences and correct a surplus* 
age of bile than a dozen blue pills. 

No, r, 


Graham Flakes. Apples and Bacon. 

Baked Potatoes. Fruit Coffee. 

Com Bread 

Graham Flakes. 

These are otherwise known as ** Granulated Graham,** and far- 
nish a pleasant variety in the list of breakfast cereals. They can 
be prepared at five minutes* notice. Put a scant cupful in a deep 
dish ; cover with a quart of boiling milk and water ; put on the 
iish-top, set in hot water, and let the flakes swell until you are refldy 
to dish them. Add salt if you like. Eat with cream and sugar. 

Apples and Bacx)n. 


X Core and slice tart apples, but do not peel them. Fry thfai 
slices of breakfast bacon until clear and " ruffled." Take them up 
and keep warm while you fry the sliced apples in the bacon fat to a 


light brown. Lay the apples in the middle of a heated platter, aad 
dispose the bacon about them as a garnish, prain both meat and 
apples in a hot colander before dishing them. 

Corn Bread. 

One-and-a-half cups of white Indian meal, and half as much 
flour ; four eggs whipped light ; two tablespoonfuls of melted but- 
ter ; one tablespoonful of sugar ; two , teaspoonfuls of baking 
powder, sifted twice with the flour and meal ; two cups of milk ; 
one even teaspoonfuX of salt. 

Stir sugar and butter together to a cream ; add the beaten eggs; 
beat two minutes, and put in the milk and salt ; last of all, the ^ 
meal and flour mixed together, and sifted with the baking powder; 
beat up one minute to aerate it thoroughly, and pour into a shallow 
pan. Bake steadily, rather than fast, and eat hot, cutting it inte 


Salmon Fingers. Dressed Potatoes. 

* k 

Crackers. Cheese. Olives 

Com Starch Hasty-Pudding. 
Hasty-Pudding Sauce. 

Salmon Fingers. 

Soak a pound of smoked salmon four or five hours in tepid 
water, when you have scrubbed off the incrusting salt. Lay then in 
cold water, and bring it to a gentle boil. Take out the salmon and 


covei mth ice-cold water, leaving it thus for fifteen minutes, chang- 
ing tLe water once for colder. Wipe the fish dry, and cut with a 
keen blade into strips about the length of your middle finger, and 
an inch wide. Have ready in a dish some melted butter in which 
have been mixed the juice of a lemon, a teaspoonful of Harvey's, or 
Worcestershire sauce, and a pinch of cayenne. Turn the strips of fish 
over in this, until well coated, then, roll in flour and fry in hot 
dripping. Arrange symmetrically on a hot dish. This is a piquant 
refish and easily prepared. 

Dressed Potatoes. 
Bake large Irish potatoes, turning them several times to keep 
the skin whole. When they, yield to a hard pinch, cut a piece from 
the top of each, scrape out the insides carefully, and whip to a 
smooth paste with a little milk, butter, grated cheese, salt and pep- 
per. Work the potato until it looks like cream, fill the skins with 
it put back the caps on the cut ends, and set the potatoes upright in a 
hot oven for three or four minutes. Line a deep dish with a napkin, 
and send the potatoes in it to table. 

Corn Starch HASTY-PtmmNG. 
. One quart of boiling milk ; four tablespoonfuls of cora starch ; 
one teaspoonful of salt ; one tablespoonful of butter. 

Wet the com starch with cold milk and stir into the boiling. 
Cook in a farina kettle ten minutes, beat in the butter and, this 
dissolved and incorporated, turn into an open deep dish. 

Hasty-Pudding Sauce. 
One cup of hot milk ; one cup of sugar ; two eggs ; one table- 
spoonful of butter.  . , 


Stir the butter into the boiling milk, add the sugar, and pour 
this on the beaten eggs. Return to the custard-kettle and stil 
until it begins to thicken. Flavor with vanilla, adding, if you like, 
nutmeg, and set in hot, not boiling, water until needed. 


Fish Bisque. Roast Sweetbreads. 

Imitation Spaghetti. 
Rice and Tomato. GrazieUa Pudding. 


Fish Bisque* 

Stitiin the water in which fresh cod or halibut has been boiled, 
through K cloth, season with pepper and salt, and set away in a 
cold place for next day's dinner. Of this make a bisque as directed 

To a qudrt of the liquor, heated to boiling, add a cupful of the 
cold fish left over, minced very fine ; when it has simmered five 
minutes, stir in three tablespoonfuls of butter rolled in one of flour 
and a tablespoonful of minced parsley. Have ready in another 
vessel a cup of hot milk in which a scant cup of dry crumbs has 
been stirred, with a bit of soda no larger than a pea. Mix these 
with the soup, stirring all together well, simmer one minute, and 
serve. If made exactly according to the directions given and well 
seasoned, this bisque will be very good. Send sliced lemon and 
crackers around with it. 

Roast Sweetbreads. 

Parboil the sweetbreads by cooking them for ten minutes in 
ling salted water. Drop them into a bowl of ice-water and leave 


then) stand there fifteen minutes, changing the water as it warms. 
Wipe dry, roll in salted and peppered flour, and arrange in dripping 
pan. Put a teaspoonful of butter on each, and roast forty-five 
minutes, basting often with butter-and-water. , Take up, and keep 
hot in a chafing-dish while you strain the gravy into a saucepan ; 
add a little hot water, and a tablespoonful of butter cut up in one 
of browned flour. Season and boil up, add half a can of mush- 
rooms, cut in halves, cook three minutes, and pour over the 
. sweetbreads. 

Imitation SpAGasTTi. 
Boil and mash potatoes, adding salt and butter, but only a table 
spoonful of milk, as you want a stiff paste. Rnb this through a 
^ colander into a buttered pie or pudding dish. It will fall in small, 
pipe-like shapes. Leave them as they lie, and, when all the potato 
has passed through, set the dish on the upper grating of the oven 
to brown delicately. 

Rice and ToMATa 
BmI a cupful of rice in salted water (plenty of it), shaking now 
and then until each grain is tender, but whole. Have ready a 
cupful of stewed and strained tomatoes, well seasoned with butter, 
pepper, salt and some minute atoms of onion. Dish the rice, stir a 
 generous tablespoonful of butter through it, with two of grated 
cheese. Mix well, and pour the tomato sauce over all. Set in hot 
water for five minutes, covered, and serve. A little gravy is an 
improvement to the sauce. 

Graziella Pudding. 
Half a pound of figs ; two cups of fine bread crumbs ; one halt 
•up of powdered suet; two cups of milk; one half-cup of sugar; 


four eggs ; two tablespoonfuls of flour; a good pinch of cmnamoa; 
bit of soda, the size of a pea, in the milk ; one half-teaspoonful ol 

Cover the crumbs with the milk, and let them soak while you 
prepare the rest of the materials. Mince the figs, when you have 
washed and dried them. Beat the eggs light and add to the soaked 
crumbs, next, the sugar and spice and salt, and, finally, the figs 
dredged with the two tablespoonfuls of flour. (All the flour must 
go in.) Beat very hard from the bottom to the top, pour into a 
buttered mold, fit on a close lid, and steam for three hours. Dip 
the mold into cold water for a second, turn out, and eat with hard 

No. 8. 

Hominy. Pop-oven. 

Hggs in Toast Cups. 

Stewed Potatoes. Strawberries. 

Tea. CofFee. 


One pint of Hecker's prepared flour, sifted with half a teaspooniul 
of salt ; two cups of rich milk ; two eggs. 

Sift flour into a bowl ; beat the yolks light, stir the milk and 
flour into this. Lastly, add the whites whipped stiflF. Bake 
immediately in heated and greased '^ gem " or muffin tins. Send at 
once to the table. 

Eggs in Toast-Cups. 

Slice stale bread three-quarters of an inch thick, and cut with a 
larjfe cake-cutter, or tumbler, into rounds. Press a small cutter on 


these about half the way through, and scrape out the crumb from 
the inner circles, leaving sides and bottoms unbroken. Set in the 
oven to dry for ten minutes ; take them out and let them cool. 
Have ready some salted lard or dripping in a frying-pan ; put in 
the bread-cups when it is hissing hot, and fry to a light brown. 
Take out, drain oflF the fat, arrange on a hot dish, and lay a poached 
egg in the cavity of each. I regret that I do not now recall the name 
of the maker of a convenient utensil called, " an egg poacher." It 
is to be bought at house-furnishing stores, and greatly simplifies the 
business of poaching eggs nicely, and with smooth edges. 


Serve the larger varieties, whole, with the caps on. Send 
around powdered sugar with them, and let each person help him- 
self, dipping the berries, one by one, in a little heap of sugar on his 
plate and eating them from the caps. 


Savory Rice and Brains. 
, Tomato and Lettuce Salad. ^ Crackers and Cheese. 

Cold Bread and Butter. 
Amjbrosia. Light Cakes. 

Savory Rice and Brains. 

One cup of rice ; one cup of skimmed gravy or broth, well 
seasoned ; one pint of boiling water ; two tablespoonfuls of grated 
cheese ; salt and pepper ; one egg ; brains of a calf. 


Soak tlie rice tliree liours in cold water ; draiii| and pnt over ib» 
fire in a farina kettle, with the broth and hot water. Cook nntS 
tender, shaking np now and then, bnt do not put a spoon into IL 
When done, it should he quite diy. Drain in a fine-holed 
colander; mound on a platter; sift powdered cheese over it^ 
and let it brown slightly on the upper grating of the oven^ To 
prepare the brains^ boil them fifteen minutes in salted hot water, 
throw them into cold, and leave them there as long ; dry, mash 
them to a paste with a beaten egg ; pepper and salt them ; stir in a 
teaspoonful of flour, and drop, a spoonful . at a time, into hot fat. 
Drain, when nicdy browned^ and ky around the hillock of xioe. 

Tomato and Lettucb Salad. • 

Pick out the crispest leaves of lettuce ; lay a raw toimato, peeled 
and cut in half (horizontally) on each ; arrange on Ik cold dish ; 
scatter cracked ice among the leaves, and send to table. In servingi 
pom mayonnaise dressing over the tomata 

P^re and cut (or pull) a ripe pineapple into small pieces. Pot a 
layer in a dish ; sugar weU ; cover with grated cocoanut ; lay in 
more sugared pineapple, and so on, until the materials are used up. 
covering the top thickly with cocoanut Pass sponge, or other light 
cake with it 


Clam Soup. Leg of Mutton, with Caper Sauce. 

Lobster Salad, with Cream Mayonnaise. 

flashed Potatoes. Green PeaSe 

Crushed-Strawberry Ice Cream. ^ 
White Cake. Coflfee. 


"^ »i»' *■* SPiONG BILLS OF FARE. 

Clau Soup. 

One quart oS dam liquor ; fifty clams ; one cupful of boiling 
irotei ; one pint of milk ; two generous tablespoonfuls of buttei 
rolled in flour; a teaspoonful, each, of minced parsley and onion ; 
. a pinch of mace ; pepper and salt to taste. 

Put the liquor, water, onion, and the hard part of the clams 
over the fire ; stir gently for twenty minutes after the boil begins ; 
strain and season ; return to to the fire with the sofl parts of the 
clams, chopped fine, and boil slowly twenty minutes longer. Have 
ready the milk, scalding Hot, in another vessel ; stir in the floured 
butter, cook two minutes, add the clam soup and turn into the 
tureen, which should be lined with split Boston crackers, dii^>ed in 
hot milk, then buttered. 

IjEO OP Mutton, WITH Caper Saucr. 
Wash with vinegar, peeling off as much of the tough outer skin 
as will come away easily; boU, twelve minutes to the pound, in a 
pot of hot salted water ; take out, wipe all over with a clean cloth 
and mb with butter. For the sauce, take out a large cupful of the 
liquor half an hour before the meat is done ; set the vessd contain- 
ing this in cold water to throw up the fat; skim carefully, strain 
int6 a saucepan, bring to a boil, stir in a great spoonful of butter 
rubbed in as much flour. When it has cooked three minutes, add 
two tablespoonfhls of capers. 


Meat of two lobsters picked out and cut, not chopped, up ; one 
large cup of mayonnaise dressing; one cup of whipped cream; 



Make tlie mayonnaise dressing by whipping tHe yolks of five 
eggs thick, then adding half a cnp of best salad oil, drop by drop, 
nntil you have a smooth, batter-like mixture ; beat in, then, two 
tablespoonfuls of vinegar, gradually, — a pinch of cayenne, and 
half a saltspoonful of salt ; keep the mixing-bowl on ice while pre- 
paring the dressing, and leave it there while you sprinkle the 
lobster with salt, pepper and vinegar. Heap it in a bowl lined with 
crisp lettuce leaves. Do this just before serving it; beat the 
whipped cream into the dressing, cover the lobster thickly with it| 
and send it to table. 

Crushed-Strawberry Ice-Cream. 

Mash a quart of strawberries, sweeten very liberally, and stir 
them into two quarts of half-frozen custard, made in the proportion 
of six eggs and a heaping half pint of sugar to each quart of 
milk. Beat the berries in thoroughly, and £neeze quickly. 
Delicious / 

White Cake. 

Three cups of sugar ; one cup of butter ; one half-cup of milk ; 
whites of nine eggs ; one quart of Hecker's prepared flour ; essence of 
vanilla, or bitter almond. 


Whites of three eggs; three cups of powdered sugar; jttioe 
and grated peel of a lemon. 

Rub butter and sugar to a cream, whip in the milk, essence:, the 
flour and stiffened whites by turns ; bake in jelly cake tias^, e^ad 
when cool, spread the icing between and on topw 


No. O. 


. Milk and Rice Porri^^ 

SkaA amgrmttn. Annt Chloe's Maffinfl. 

Fried Potatoes. Berries. 

Tea. Coffee. 

Milk and Ricb Poriudgb. 

One scant cap of rice, soaked over night in cold water; one 
quart of milk : one-half teaspoonfal of salt. 

Put salted milk and rice together in a farina kettle, fit on a close 
top, and keep the water in the outer vessel at a steady boil for one 
hour, shaking up vigorously, now and then, but not stirring. 
I^ina oat and eat with cream, and if you like, sugar. 

Shad augratin. 
Clean, split and cut a shad into eight pieces, four for each side, 
' 6|Hinkle with salt and pepper, roll in beaten egg, tiieu in fine 
cracker crumbs, and fry in hot lard or dripping; drain off the 
grease. Serve on a hot dish garnished with sliced lemon and 
fprigs of parsley. 

Aunt Chloe's MuifFiNS. 

One even quart of sifted flour ; one quart of buttermilk ; two 
tablespoonfiils of Indian meal ; one teaspoooful of soda, and one of 
•alt, sifted three times with the meal and flour ; two well-beaten 
^gs; one even tablespoouful of sugar. 

,Beat the eggSj mix with the sugar, then with the milk ; add th* 
flour silted with soda and salt, beat hard one minute, and bake at 
once in mufliu rings on a hot griddle. 



Chicken Croqnettes. 

Home-made Crackers. Lettnoe Salad. 

Bread. Cheese. Olivas. 

Cormneal Clip Caka 

I • I ( U 4 

Ceocrbn Croquuttisl 

Two pounds of cold chicken without boues, or one oan of 
chicken ; one cup of cold mashed potato-*-n[ude soft with milk ; 
two eggs ; half a cup of gravy, or drawn butter ; salt and pdpper ; 
cracker crumbs ; dripping for frjdng. 

Chop the chicken very fine, mix with the gravyi and season. 
Beat in the eggs, then the potato, and stir until smoking hot, in a 
buttered frying pan. Let the mixture cool quickly. Make into 
croquettes, roll in fine cracker dust and fry in plenty of ttica £sit. 

Hom&Mads Crackbrs. 

One quart of prepared flour; three good tablespoonfnls of 
butter ; two tablespoonfuls of sugar ; one pint of milk ; one hall 
teaspoonful of salt 

Rub the butter into the flour, put the sugar with the milk, mix 
into stiff dough, lay on the floured pastry board, and beat from end 
to end with the rolling pin, stopping every five minutes, or so, to 
shift the mass, and double it over upon itself. Keep this up Ibi 
twenty minutes ; roll into a sheet, less than a quarter of an iiuch 
thick, cut into round pakes, prick these deeply with a fork, and 
bake in a moderate oven. They are better the second day than tht 


Lettuce Salad, 

P!ck over the lettuce^ selecting tlie crisp, yonng leaves, wasli 
them and lay in ice-water for fifteen minntes before sending to the 
table in a glass bowl« Send with it a salad dish lined with a napkin* 
Pick the larger leaves to pieces, and fill the salad bowl with them. 
Gather up the comers of the napkin, shake it lightly, and turn out 
the lettuce into the bowl. Season with pepper, salt, sugar, vinegar 
and oil ; toss up well with a salad fork and spoon, and send around 
at once. Salad left three minutes in the dressing begins to wilt 
aad toughen. 


CoRNMBAL Cup Cak& 

Two even cups of white Indian meal ; half a cup of wheat flour ; 
four tablespoonfuls of powdered sugar; four beaten eggs; one 
tablespoonful of butter ; half a teaspopnful of soda ; one teaspoonful 
of cream tartar ; one teaspoonful of salt, sifted with meal and flour 
one-half teaspoonful of mixed mace and cinnamon ; one quart of 
boiling milk. 

Stir flour, meal, salt, soda, cream tartar into the hot milk ; heat 
for fifteen minutes in a farina kettle surrounded with boiling water, 
stirring all the time ; add the butter, turn out and beat hard ; let 
th^ joixture get cold before beating in the eggs, whipped light with 
sugar and Sluice ; stir hard and bake in buttered patty pans ; turn 
out and eat warm with butter. 


White SoQpw 

Veal and Ham Cutlets. Aspaiaguai 

Young Beets. Strawberry Trifle* 



White Soup. 

Three pounds of a " knuckle " of veal, bones broken^ and meat 
minced ; one half-cup of raw rice ; three quarts of water ; two table- 
spoonfuls of butter, rubbed in flour ; half an onion chopped ; three 
eggs ; one cup of milk ; two tablespoonfuls of minced parsley ; salt 
and pepper to taste. 

Put water, meat, bones, rice and onions over the fire, and boil 
very slowly for four hours. Strain, pick out meat and bones and 
rub the rice through a fine colander. Season, return to the fire, 
boil up, skim well, and put in parsley and butter. Heat the milk 
in a saucepan, pour upon the beaten eggs, and stir into the soup, 
removing the latter from the fire as soon as they are fairly mixod 

Vbal and Ham CinxBTEt 

Cut generous slices of cold boiled ham, and try them in ihdr 
cfwn fat, remove to a hot chafing dish, and in the same fat, adding a 
little lard, cook the cutlets when you have beaten them flat with 
the broad side of a hatchet, salted and peppered, then dipped them in 
egg and cracker crumbs. Lay them in overlapping altcunatiod 
the ham on a hot dish. 


Cut off about two inches of the woody end of each stalk, tie thm 
tender " bud " ends into bundles of six stalks each, and boil tender- 
about thirty minutes, if large, in hot, salted water. Have ready 
slices of crustless toast on a hot dish, wet with the water in 
which the asparagus was cooked ; lay the stalks on them, and poor 
drawn butter over all. 


Young Bests. 

Cut off the tops, not too near the root, wash, without scraping 
or peeling, and cook from forty minutes to an hour in hot, salted 
water. Scrape off the skins, slice and dish, then cover them with 
a dressing made by heating four tablespoonfuls of vinegar with a 
heaping tablespoonful of butter, salt and pepper to liking. 

Strawberry Trifle. 

One stale sponge cake, sliced; four eggs, whites and yolks 
beaten separately ; four cups of milk ; one cup of sugar ; three pints 
of fresh strawberries. 

Scald the milk, beat in the sugar and yolks, and cook, until it 
begins to thicken — about ten minutes. Let it get cold. Cover the 
bottom of a glass dish with sliced cake, wet with cold custard and 
8trew with berries, sprinkle with sugar, cover with cake, wet this 
with custard, more berries, sugared, and so on until the cake is used 
up. Pour in all the custard, beat the whites to a meringue with a 
tablespoonful of powdered sugar, and heap on the top of the dish, 
sticking a few choice berries in the white mound. Set on ice until 
needed. It should be eaten soon after the berries go in. 

No. lO. 


Oatmeal Gruel. Curried Eggs. 

Flapjacks. Baked Potatoes. Cold Bread* 

Fruit Coffee. Tea. 



Oathxai, Gruex. 

One even cup of fresh oatmeal; one {mttof eold wtter; ana 
pint of milk ; one even teaspoonfol of salt. 

Wet the oatmeal with the water, and set over the fire in a farint 
kettle, stirring often, and, as it stiffens, beating in a cupful of milk [ 
stir steadily five minutes after it reaches the baO| adding grada ** 
the rest of the milk. Cook, in all, half an hour, dating fiom 
scalding pmnt. Tom ont, and eat with sugar and cnam. 

Curried Eggs. 
Put a teaspoonfal of minced onion into a cupful of weak br{ 

let it boil, straiu out the onion, put the broth into a deep fiying-^ , 

season well, and poach six or eight eggs in it until the whites are 
firm i remove them with a skimmer, and lay on rounds of buttered 
toast in a heated platter. Pour half a cupful of hot milk in the 
bottom of the dish, and let the toast soak it up while you make the 
sauce. Do this by stirring into the broth in the frying-pan a table- 
spoonful of butter and, as it dissolves, a good teaspoonful of curry 
powder wet up with water. Simmer until thick and pour over the 
eggs in the dish. 


One cup of fine white meal ; one cup of flour ; two cups of 
boiling water; one tablespoonful of sugar; -one teaspoonful of salt 
and the same of baking powder ; two eggs ; three cups of milk. 

Put meal and salt into a bowl, and scald with the water; when 
it is cold, stir in the milk; sift flour and baking powder together; 
beat for one minute hard up from the bottom, and bake on a hot 
-r riddle. 




Mock Snipe. 

Thin Bread and Bntter. Rice Pilau. 

OdU Meat Crackers. Cheese. OllvMi 

Oranges cot up widi Sugar. 


Mock SmpB. 
Cnt very thin slices of &t salt pork about the length of yonr 
middle finger and twice as wide ; drain every drop of the liquor 
from large oysters ; bind each about the middle with a slice of pork. 
skewer together with a wooden toothpick, or stout straw, thrust 
through both, and fry in butter or dripping to a nice brown ; drain 
off the fat, and serve, without withdrawing the toothpicks. Lay 
within an edging of watercresses. The sharp points of the skewers 
give the dish some resemblance to broiled snipe. £at hot 

Rica PnAo. 

One cnp of weak broth, and the same of stewed tomatoes, 
3truned through a fine sieve ; one half-cup of raw rice ; one table- 
spoonful of butter ; minced onion, pepper and salt. 

Sinimex broth, tomatoes and onion together for fifleen minutes; 
Btrain out the onion, season well, and put over the fire with the 
rice, which should have soaked one hour in cold water ; cook gently, 
until the rice is tender, shaking up the saucepan now and then, but 
never stirring it ; add the butter, working it in lightly with a fork, 
and set it at the back of the range to dry off, as you would boiled 
potatoes. Sem in a heated, deep dish. 


Oranges cut up with Sugab. 
Peel, without tearing the fruit, divide deftly into eighths, and cot 
these crusswise, removing the seed when it can be done without 
manglittg the flesh. The beauty of the dish depends upon care ia 
dividing, and seeding, and the keenness of the blade used for cutting. 
Pile in a glass dish, aud sugar each portion as you serve it ou 
tha oranges are left long la sugar, they wither, and bae their 
flavor, I^ss cake with them. 


Tomato Biaqnei 

Chicken FVicassee, cache, . Bermuda Onlona, atoM 

Potato Croquettea. 

Cbocdlate Trifle. Ltgbt Oakt. 

Fruit OofietL 

Tomato Bisqdb. 

One quart can of tomatoes ; one quart of nulk, with a t 
of soda stirred in; one even tablespoonfiil of corn-starch 
heaping tablespoonful of butter, rubbed together; aalt and 
to taste ; one half teaspoouful of sugan 

Stew the tomatoes for half an hour with salt, pepper and angatf 
nib through a fine colander back into the saucepan, and heat to 
knling. Scald the milk in another vessel, add corn-starch and 
butter, and stir until well thickened. Mix with the tomato, bring 
to a quick, sharp boil, and a delicious sonp ia ready for eatbg. . 

Chicken Fricassee, CaeAt, 
Cat up the fowl and stew tender in enough cold water to ennr 
iL Poor oS* the liquor to cool, that you may skim off the &t. Cut 


>nes in neat pieces with a sliaip knife. Witk 

}ake-di5h, cover and set asHc. Fat two tablfr 

o^nwui.ius w. uu.i,»* in a frying pan and cook in it, when hot, half 

ftu onion, sliced, until it is of a light brown. Strain the hot 

butter into a bowl, add two tablespooufuls of flour, and, when yoa 

batter, the liquor (strained and skimmed) in which tho 

stewed. Season well and pour upon the chicken. 

i be enough liquid to fill the dish. Set in the oven, 

t yon mix quickly a pint of prepared flour into a soft 

with cold water or milk and shortening. Roll ont 

talf an inch thick, cnt into round cakes, and lay these, 

[ one another, on xhe surface of the chicken-gravy. 

the oven, and bake until the cakes are delicately 

"pttffir." Serve in the bakfr^h. 

Bbruuda Onions, SrcvreaxK 
nind hole in the npper end of each, dig out at least 
ents ; set in a dish covered with warm, slightly salted 
ing to a simmer. Throw away the water ; carefully 
1 with minced poultry or veal, put a bit of butter ii 
«vent burning, scatter fine crumbs thickly over thh 
oke, covered, half aa hour. 

Potato Croqusttss. 

iSaah mealy potatoes to a soft paste with milk, and a Httle 

LAtter; work in a raw egg, well beaten, and a teaspoonful of 

I »T»nui flour. Mold into rolls, rounded at the ends, dip in beaten 

in fine cracker crumbs, and fry in good dripping or salted 

quettes are best when kft to get cold and firm before they 

1 Drain all the fat fi9m them before dishing. 


Chocolatb Tripls. 

One quart of milk ; four tablesixx>nfuls of Baker^s chocolatCj 
that flavored with vanilla, if you can get it ; three-quarters of a cup 
of sugar ; six eggs ; one pint of whipped cream ; a saltspoonful of 
salt ; one teaspoonful of extract of vanilla ; bit of soda. 

Heat the milk in a farina-kettle with the soda and salt, wet up 
the chocolate with a little cold milk, and stir it in, keej[)ing the 
spoon going until the chocolate is dissolved. Beat eggs and sugar • 
together in a bowl, pour the hot milk and chocolate on them, mix 
thoroughly, and return to the fire, stirring industriously. When it 
has thickened nicely, pour it out, flavor, and set away to get cold. 
Just before dinner, turn into a glass bowl, and heap on top the 
whipped cream, slightly sweetened. Or, if you have custard cups, 
nearly fill them with the chocolate, and top them with the snowy 
cream. This is a pretty dessert Send around fancy cakes, or 
arrange an attractive basket of alternate slices of sponge and angel 



Milk Porridge; 
Brown Stew of Liver. Hgg Gem^ 

Baked Potatoes. Bread Toast 

Milk Porridgs. 

One pint of oatmeal ; one pixit^ each, of boiling water mA mi). 
one teaspoonful of salt 


1 hot water, stir ynHf and leave It lU 

I the moming, surround with boiling 
at stirring ; add the hot milk, s 

raw OF LtvwL 

alf an hour in cold salt-and-water; 
are bits ; fry half a sliced onion to a 
out the onion, add a tablespoonfnl olf 
ir to a smooth roux, adding a capful 
turn all into a saucepan, put in the 
rater, cover, and stew v^ slowly one 
rith pepper, salt, parsley, a teaspoon- 
; In a deep dish. 

or; thnt cnp* of mllkt thrM eggs 

Ik, flour and salt ; beat ftat upward 
hot, greased gem pans ; bake in a 
made by this recipe, substltatiug 



Brcnled Smoked Salmon. 

Sweetbread Salad. Oatmeal Sconat. 

Bread. Butter. Pickles. 

Crackers and Cheese. 

loft Gingerbread. Chooolatft. 



Broilbd Suoesd Salicok. 

One pound of smoked salmon ; two tablespoonfnls aS bnttet ;, 
jnice of a lemon ; cayenne pepper. 

Wash and soak the salmon for one hour ; wipe, and with a 
sharp knife cut into strips three inches long and an inch wide 
parboil in hot water to which has been added a tablespoonfiil o 
vinegar and four or five whole cloves. When it has simmered fo 
fifteen minutes, drain, wipe dry, and broil on a gridiron to a nio 
brown ; lay on a hot dish, butter well, squeeze the lemon over thi 
strips, pepper, and serve. 


Paxbc^ three eweetbrcads for ten minutes in &esh hot water; 
drain, and throw them into ice-water to blanch them ; when quite 
cold, cook fifteen minutes in salted boiling water, take out, wipe, 
and set where they will cool suddenly. This will make them firm 
and crisp. Cut into round slices. Line a salad bowl with lettuce, 
lay the sliced sweetbreads on the leaves, and pour a majronnuM 
dressing over them. 

Oatmbal Sconbs, 
Three cups of oatmeal ; one pint of white flour, prepuod ; <me 
(nut of boiling milk ; two tahlespcKminls of bntter ; half t tear 

spoonful of salt. 

Sift oatmeal, flour and salt twice together Into a bowl, melt the 
butter in the niill^, make a hole in the middle of the meal, 8ul, and 
pour this in. Stir into a soft dough as quickly as possible, roll into 
a sheet less than au eighth o£ an inch thick, cut into round cakes, 
and bake on a hot griddl*. Buttar while hat and aerv*. Thay am 
good cold, alao. 

Soft Gingbrbrsad. 
Two heaping cups of floor ; a scant half-cup of bntter ; half-*t 
cup of milk ; one cup of molasses, and two tablespoonfuls of sugar ; 
two eggs; one dessertspoonful of ground ginger, a half-teaspoonfuV 
[lamon ; a quarter-teaspoouful of soda, sifted with the floor. * 
ib sugar, molasses and batter to a yellow cream, add the 
the beaten yolks, the milk, whites and flour. Bake in tv» 
in a moderate oven. 


ream Soup. Glazed Cod. Larded Chlckca. 

Cauliflower with Cream Sauce. 
led Potatoes. Stewed Carrots. Fatima's Paddings. 

Frnit Cofiise. 

Crbau Soup. 

One quart of veal, or chicken, or mutton stock ; half cup of raw 
rice ; yolks of three eggs ; one cupful of hot milk ; one tablespoon- 
ful of corn-«tarch wet up with cold milk ; salt, pepper and minced 

Simmer rice and stock together until the grains are soft ; rub 
through a colander or sieve, and put back into the soup pot ; sea- 
son, stir in the com-starch, and simmer gently while you beat the 
yolks and pour over them the hot milk ; add to the soup, cook one 
minute, but do not let it boil ; serve in a hot tureen. 

Glazed Cod. 
. Out a steak from the most solid part of the fish, lay in salt and 
water for two hours, wipe dry, wash with vinegar and put into a 


dripping-pan, with half a cup of boiling water ; turn a: 
over it, and steam for half an hour ; remove the upper pa 
butter, and season with salt and pepper ; baste twice in the next ten 
minutes with the butter and water in the pan ; drain this off into a 
sauce-pan ; wash the fish over with two beaten eggs, and shut up 
in the oven for a minute to glaze ; thicken the gravy with brown 
flour; add the juice of a lemon and half a glass of wine; boil up, 
pour a few spoonfuls about the cod when dished, the rest into a 

Lardbd Crickbns. 
Draw, wash thoroughly and wipe the chickens ; truss as for 
roasting ; lard the breasts with strips of fat salt pork iu regular 
Hues an inch apart, each lardoon being a half inch from the next in 
its row ; lay the chickens, breast uppermost, in a dripping-pan, 
with a half cup of boiling water, and roast, basting often ; allow 
about twelve minutes to the pound ; keep the chickens warm while 
you mince the boiled giblets, and stir them into the gravy with a 
thickening of browned flour. 

Caui.ifi.ower with Cheese Sauce. 
Boil in the usual way when done, put into a deep dish, and poor 
over it a sauce made by heating a cup of milk, stirring into it a table- 
spoonful of butter, cut up iu one of prepared flour, and, when this 
thickens, adding three great spoonfuls of dry, grated cheese. Sea- 
son with salt, and a dash c^ cayenne. 

Fatima's Pttodiho. 
One half pound of " lady fingers,'* stale enough to crumble eaiHy ; 
one quart of hot milk; six eggs ; one cupful of sugar; grated peel 


sf a lemon ; juice of two oranges; 
;;beat the eggs light, add the 
the milk and crumbs. Before 
c custard cups (buttered) ready 
in-door ; add the orange juice 
pour into the cups, and shut up 
)ur, and turn out on a hot dish ; 
ablespoonfuls of batter, stirred 
; a cup of powdered sugar ; two 
ice and a teaspoonfiil of grated 

id sugar, better and com-otareh, 
and peel; finally, the beaten 


Balred Hah Cake. 
Com Cakes. 


H CaKB. 

■esh cod or halibut; a cup <A 

mashed potatoes ; half a cup of bread-crumbs ; a cupful of drawn 

bntter, in which has been stirred a teaspoonful of anchovy paste ; a 

tabl«8t>oonfiil of finely cut parsley, and half as much minced onion ; 

, butter, salt and pepper. Mix the fish, " picked " evenly, 

8, potato and . drawn butter ; seaison ; put into a butto^ 

and set in the oven, covered, fifteen minutes; sift the 


emmbs on top ; stick bits of butter in tbem, and brown quick] 
Wash over with beaten egg, shut the oven for a minute, and sei 
the cake in the bake-dish. 

Put a. tablespoonful of butter, a gfill of milk, a sa 
salt, half as much pepper, and a tablespoonful of min< 
a fiying-pan. When the mixture boils, break and stu 
or ten eggs. Beat aud stir until they are well mixed, 
run over the pan. Line a dish with crustless toast i 
milk, salted, peppered and buttered, and pour the <^;g! 

Corn Cakes. 

Three even cupfuls of white Indian meal ; two cu] 
buttermilk ; one heaping tablespoonful of lard ; one 
of sugar ; two taMespooufuls of flour ; one teaspoo 
three eggs well beaten ; a cup of boiling water. 

Sift meal, flour, salt and soda together three times into a bowl^ 
mix sugar and lard in the boiling water, add the milk; make a hole 
in the meal and flour, and put this in, stirring down quickly. Now, 
add the beaten e^s, and whip upward hard, until you have a 
amooth, light battw. Bake in greased pat6 pans at <mce. Bat hot 


9t«amed Clams. String B«aa Salad ' 

Cold Meat garnished with Parsley. 
foead. Butter, Crackers. Friad 2 

Cocatina and Macaroons. 


Pat the clams, without removing the shells, in your steamer, 
lnying them flat, that the juice may uot escape ; set the steamer 
over a pot of hoUing water shut up tightly, and keep this at a bard 
boil, but not touching the clams, half an hour. Peep in then to see 
if the shells have opened. If not, close down the top for ten min- 
utes more ; take out the clams, pry off the upper shells, and arrange 
the lower (holding the clams) on a flat dish. Lay on each, a sauce 
made by whipping a tablespoooful or more of butter to a cream 
with the juice of a lemon, a little chopped parsley, salt, and a touch 
of cayenne. Eat hot, with warmed crackers. 

String Bean Salad. • 

'ake a cup of cold, boiled string beans, and if they have not 
cut into inch-lengths before they were cooked, do it now ; heap 
flat dish ; encircle with a row of cold boiled beet slices ; on 
one of these lay a slice of hard-boiled egg ; garnish with crisp 
ce leaves as a frill and send arouud mayonnaise dressing with 
rhis will make a pretty and palatable dish. 

Fried Bananas. 

_*are a dozen bananas and cut each lengthwise into three slices ; 
have ready a batter made by beating two eggs light with half a 
cupful of milk and four tablespooufuls of prepared flour, slightly 
salted ; dip the banana slices into this and fry in boiling lard to a 

jrown. Drain ofi" the grease aud serve on a hot dish lined 

ite paper. 



Chicken Bisque. Brisket of Beef a la mode. 

Stewed Com. I/ixna Beans. 

Browned Sweet Potatoes. Batter Pudding. 

Cream Sauce. 

Chicken Bisque. 

An old fowl ; a cupful of cracker crumbs ; a quarter pound of 
almondSy blanched and dried to crispness ; a large tablespoonful of 
minced onion, and the same of parsley ; a cup of hot milk ; four 
quarts of cold water ; pepper and salt ; two raw eggs, beaten light. 

Clean and boil the fowl slowly in the water, until the flesh slips 
fix)m the bones ; salt and pepper it, and set away in the liquor until 
next day. Skim it, then, and taking out the fowl, bone and mince 
the flesh fine. Shred the almonds into minute shavings, mix with 
the chopped meat, onions and parsley, and put all into the broth 
when you have strained it into a pot. Simmer gently half an hour, 
taking care it does not scorch; add the cracker crumbs, then, the 
beaten eggs when you have stirred them into the hot milk. Take 
from the fire, and set in boiling water five minutes, covered, before 
turning into the tureen. 

Brisket op Beef a la mode. 

Take out the bones with a sharp knife, and bind the beef into 
shape with broad tapes. Make incisions quite through the meat 
perpendicularly, and thrust into them lardoons of fat salt pork. 
The holes should be less than an inch apart. Lay in a broad pot, 
put in two cupfuls of warm — not hot — :water, fit on a tight lid, and 
cook slowly twenty minutes to the pound. Take up the meat, and 


lay in the dnpfing paxL Cover the top an inch thidc with a force- 
meat of cmmbsy fat salt pork, a dozen finely-minced oysters, a lea- 
spoonfol of chopped onion, and pepper to taste ; set in the oven long 
enongh to brown sicely. Meanwhile, cool and skim and strain the 
gravy ; letnm to the fire in a sancepan, thicken with browned floor ; 
add a glass of wine, and a teaspoonftil of French mustard, boil up 
once and serve in a boat. 

Stbwsd Corn* 

Open and tnm ont a can of com three honrs before nsing, drain 
off the liquor and set the com in a cold place. Half an hour before 
dinner, put a cup of boiling water in one of milk in a saucepan ; 
drop in a bit of soda; add the com and cook gently half an hour. 
Salt and pepper to taste, stir in a tablespoonfnl of butter, rolled in 
one of flour, boil up once and serve. 

LoiA Beans. 

Canned lima Beans are heated in the same way as com, only 
leaving out the milk and flour. They should be drained also before 
the butter is stirred in* 

Browned Sweet Potatoes. 

They are getting soft and watexy at this season. Boil them fifteen 
minutes, peel, and lay in the oven to boke^ basting them with but* 
ter until th^ are of a fine brown. 

Batter PuDDnia 

Two cups of Hecker^s prepared flour ; three cups of milk ; font 
^S^ ; a quarterspoonful of salt ; one tablespoonftU each of lard and 


butter. Chop Uie shortening into the floor with the stlt turtO 
thoroughly mixed. Beat the eggs very light, add the milk to them^ 
beat in the flour by the handful ; pour into a cake-mold with a 
fonnel in the middle and bake in a quick oveiu 

Crbam Saucs. 

One cup of sugar ; one cup of milk ; whites of two eggs, beaito 
to a meringue ; one tablespoonful of butter cut up in two teaspoon- 
fuls of corn-starch ; vanilla seasoning. Heat the milk to boiling, 
stir in sugar and floured butter. Boil up sharply, withdraw horn 
the fiia aiid beat in meringue and flavoring. 

No. la. 


Mush and Milk. Oyster Omelette. 

Waffles. Stewed Potatoes. 

Fmit Oofifee. Tea. 

Mush and Milk. 

One cup of Indian meal, scalded with two cups of boiling water; 
one quart and a pint of boiling water ; two teaspoonfuls of salt ; 
stir the scalded meal into the boiling salted water, and cook in a 
farina kettle for at least an hour. You cannot cook much too long ; 
now and then beat up from the bottom and work out the dots. Serve 
in an open dish. Bat wit^ milk and cream. 

Oyster Omelette 

Six eggSy whites and yolks beaten separately ; one tablespoonful 
of cream : a half teaspoonfu] ^f com-staxrh wet with the cream ; a sail 

pc T/yT/Z 2rLL£ C? FAxR 

ipciOL^^jaJt aikf a *^^ig^ c< paper; a 
Uest T'.Cii -retl asfrr^j tre e cu ard 

with a ttcsfora r-.'/i.c fr-.^ si^ to sid^ Tir.ti! the center is ai 
*^ «et^ Tie ^/y\^j:r% ir^^/zli hare been brs-Zfd bcfire yoa began tlic 
omelette* To d"/ tils, ro!! them ia fine cnu:kcr dost, salted and 
ptpptrtd^ hrrrl qnkk!j orer a clear fiie, transfer to a hot dish, pot a 
bit of }/ntter Km eacli, ower and keep hot wliHe the omelette is oook- 
tn;^. Whea this is done, Hne one half of it, as it lies in the pan, 
with the oysteri^ tcAd the other over it dexteionsly and i c v e is e the 
frytflf-paa ooickly upon the heated dish in 


Three scant cups of milk ; two eggs ; three cnps of prepared 
flonr ; one heaping tablespoonfnl of Imtter, just melted ; half a tea- 
spoonful of salt ; one tablespoonful of sugar. 

Beat the tggn very light^ cream butter and sugar, and put them 
tn« Add the milk, then salted fioun Mix thoroughly, and bake in 
well greased waffle-irons. Tty a spoonful of bttter first to test it 

Stbwbd Potatobs. 

Peel^ and cut in square bits, dropping these in cold water as ycm 
go on. Cook tender in boiling, salted water. Turn oflf half of this 
wbeu they are nearly done, and replace with a like quantity of hot 


milk in which has been dissolved a tablespoonfnl of bntter cnt up 
in flour. Simmer three or four minutes, pepper, salt, and stir in 
a teaspoonful of finely cut parsley. Boil up and dish. 


RechaufiF6 of Fish. Tomato Toast 

Bread and Butter. Crackers and Cheese. Rusk. 

Jam or Marmalade. 

Rechauffe of Fish. 

Pick cold boiled cod or halibut into even small flakes ; piit into a 
frying-pan a cup of boiling water (for a heaping cupful of fish), 
season well with pepper and salt, stir in a tablespoonfnl of butter 
cut up in a great spoonful of flour. As it simmers, add the fish, 
toss and turn with a fork, and when smoking hot, put in three table- 
spoonfuls of cream. It should be just stiff enough to be mounded 
in the middle of a platter. Have ready the beaten whites of two 
eggs ; spread quickly on the mound and set the dish in a hot oven 
long enough to cook the meringue. Garnish with lemons, cut 
lengthwise into eighths. 

Tomato Toast. 

Stew a quart of ripe tomatoes ten minutes, and run through a 
colander. Season with pepper, salt, a little sugar, and two teaspoon- 
fuls of butter, and simmer to a smooth soft pulp. Another ten 
minutes is enough. In another vessel scald half a cup of hot milk 
with a bit of soda half the size of a pea dissolved in it, stir in a tea- 
spoonful of butter, add to the tomatoes, and pour at once over slices 
of crustless toast buttered well, and laid on a heated platter. Let 


k stand lime Miuutw before mtvuiii^. It will be a pleasing^ com- 
panion disb to the fisb. 


Crackers and 

ICake an intermediate course of these, heating the crackera 
dightlyy and aenring in a basket lined with a napkin. With olives, 
they make an afxeeable entr^acU^ and add elegance to a plain 


Poor cnpa of milk; fenr tablespoonfols of yeast; about three 
cups of flour; one cup of butter; two cups of sugar; three eggs; 
a very little cinnamon. 

Make flour, milk and yeast into a sponge, and let it rise over 
nighL In the morning, work in more flour (if needed to make a 
soft dough), add the eggs, spice and butter and sugar; (creamed) 
knead for five minutes, and let it rise for four hours longer. Break 
off bits, and round, with floured hand, into small biscuits ; lay 
dosely together in a baking pan and set for a third rising of half an 
hour, or until they are light Bake in a moderate oven, covering 
with paper should they brown too fast When quite done, wash the 
tops lightly with butter and sugar to glaze them. Serve fresh, but 
not hot, and pass jam or marmalade, and if you can get it, iced milk 
with them. 



Black Bean Soup. Pried Shad with Sauce Piquanta. 

Beefsteak and Onions. Beets. 

Spinadi on ToasL Rice Cream. Bruidied PeachMi 

light CakM. Fruit CoCms. 


Black Bban Soup. 

Four cups of black, or purple, or " mock-turtle soup '' beams ; 
two quarts of stock, in which corned ham, or fat salt pork, or corned 
beef has been cooked ; one onion, chopped ; four tablespoonfuls of 
chopped celery; one great spoonful of butter rubbed in one of flour ; 
pepper ; one teaspoonful of sugar. 

Soak the beans twelve hours. Skim and strain the stock, and 
put it cold at the back of the range, with the beans, onion and 
celery. Give it plenty of time to cook, and for two hours, do not 
let it boil. After that, take care it does not bum. When the beans 
are broken to pieces, turn the contents of the pot into a colander^ 
set over a kettle and rub the beans through into the liquor below* 
Return to the fire, stir in the pepper, sugar and floured butter, and 
simmer fifteen minutes. Have ready dice of bread, fried crisp, 
and slices of peeled lemon to lay on the surface of the soup in thi 
tureen. A little tomato juice is an improvement. 

Fribd Shad with Sauce Piquantb. {A handsome dish.) 

Split the fish as for broiling, and, with a sharp knife, divide it 
into pieces nearly as wide as your hand. Roll these in beaten yolk 
of egg, when you have salted and peppered each, — then, in finely* 
powdered cracker, also salted and peppered, — and set them on tht 
ice for three or four hours. Fry them in deep fat to a yellow-brown, 
drain off every drop of grease, and lay lengthwise on a hot fish-dish. 

To make the sauce, beat up three tablespoonfuls of butter to a 
cream, with three tablespoonfuls of lemon juice (strained), mix in, 
at the last, the same quantity of finely-minced parsley, beating all 

co^ether until the sauce is greeu. Have rea^y eight half lemoasi 

3>4 S 

empdbd of pulp ax 

the fish when dishi 
You can garais 

Broil the steak 
'tion to a steak whil 
bntter lightlyj ani 
onion three minul 
scorch. Strain th 
a. lemon, and a sail 
cover again, and k 

Boil whole, wit 
three hours of coo! 
dish ; pour over tb 
two tablespoonfiils 

Wash and pick 
utes in hot, salted 
sancepan ; heat, a 
spoonful of sugar, 
Beat until it bub1 
heat again, and he 
of boiled egg on a 


One cup of rice boiled soft, but not to a paste ; two cups oi 
^^v^. milk; four eggs; a cup of sugar; vanilla extract; a cup of 

whipped cream. 

Make the eggs, milk and sugar into a custard, season with 

vanilla. Scald the milk first, pour this upon the beaten eggs and 

if^\^ sugar, and cook until it thickens well. While still hot, beat in the 

_... rice, season with vanilla, and let it get cold before you beat 

p , in the whipped cream. Set it to form iu a wet mold on ice. When 

you are ready for it, turn out on a glass dish. Pass brandied peaches 
and light cake with it 



f ^ 

' thtz 


No 14.* 

Oatmeal Porridge (cold). Liver and Baooa. 

^^'^ Stewed Potatoes. Commeal Muffins. 

^/'^ Fruit Tea. Coffee. 



Oatmeal Porridge (Cold). 

Soak a cupful of oatmeal five or six hours in cold water. Drain, 
and put it over the fire with a quart of warm water salted 
slightly ; cook, stirring often, and adding boiling water if it stiffens 
unduly, for at least an hour. Turn out into small cups or tumblers, 
each holding a " help " for a single person. Next morning, empty 
these carefully upon a flat dish; serve in saucers and eat with sugar 
and cream. 


LivXR AND Bacon. 

Slice the liver, and lay it in cold salt-and-water for half an honri 
while you fry slices of breakfast-bacon in a clean frying-pan until 
they are clear and somewhat crisp. Take those out and keep hot 
over boiling water. Wipe the liver dry, pepper and salt each piece, 
and roll in flour, then fry to a fine brown in the fat left by the 
bacon. Shake off the grease when all are done, lay .in neat order 
on a hot platter and dispose the bacon, garnish-wise, about it. Some 
like the flavor imparted by frying a little sliced onion in the fat 
with the liver. 

CoRNMSAL Muffins* 

Two cups of commeal ; one cup of flour ; two eggs ; two cup« 

of milk, and three of boiling water ; half a yeast cake, or three 

tablespoonfuls of yeast ; a tablespoonful of melted lard ; a heaping 

teaspoonfiil of salt ; a tablespoonful of sugar. Scald the meal with 

the boiling water, and let it cool, before mixing in the melted lard, 

milk, beaten eggs, sugar, yeast and flour. Beat up hard, and set 

it to rise over night. In the morning, half-fill mufl&n-tins with the 

batter, let them stand in a warm place for fifteen minutes, and bake 
in a steady oven. 


Baked Omelette with Herbs. 
OftbbAge Salad, with Boiled Dreasiag . 
BrMdt Butter. Cheese. Oli^ei. 

iaa BlaT!ic-MaiM(e» ,.« 


Baked Omelette, with Herbs. 

Beat the yolks of six eggs light, stir in with them three table- 
gjwonfuls of milk, in which has been rubbed smooth a quarter-tea- 
spoonful of arrowroot. Have an assistant prepare, meanwhile, a 
pudding or pie-dish by melting in it a tablespoonful of butter beaten 
to a cream, with a tablespoonful of minced parsley, tender cdeiy- 
tops and a slice of onion. All must be finely chopped. Pepper and 
salt them lightly. Froth your whites, set your bake-dish in the 
oven until the butter hisses ; mix yolks and whites with a swift 
whirl of the " Dover ;" pour the omelette into the dish, and shut up 
promptly in a brisk oven. As soon as it is high, and the middle 
^' set," pass a knife around the edge, and turn out on a hot-water 
dish. Serve and eat at once. 

Cabbage Salad, with Boiled Dressing. 

Shred the heart of a white cabbage fine with a sharp knife — b. 
chopper bruises it. Heat in a saucepan a cup of vinegar, a table- 
spoonful of butter, one of sugar, half a teaspoonful of made must- 
ard, a saltspoonful of salt and the same of pepper. In a second 
vessel, heat two-thirds of a cupful of milk ; stir into it two beaten 
eggs, and cook until they begin to thicken. When the vinegar 
bolis, pour it upon the shred cabbage ; put all back into the sauce- 
pan, stir one minute with a silver or wooden fork, add the boiled 
milk and eggs, toss and stir well, turn into a covered bowl, and S6t 
where it will cool suddenly. Serve in a glass dislu 

Farina Blanc Mange. 

One quart of milk ; two eggs ; half a cupful of sugar. 

Four tablespoonfuls of farina soaked for two hours in enough 
cold water to cover it. Half a saltspoonful of salt. Two teaspoon* 
fuls of vanilla essence or rose water. 


Heat the mUk, salt and sugar it, and add the soaked fiujne. 
Stir and cook for half an hour, pour it upon the beaten eggs, beat 
all well, return to the farina kettle and cook five minutes, stirring 
faithfully to prevent lumping. Take from the fire, add the flavoring 
and set te form in a mold wet with cold water. Bat with cream at&d 
sugaTi or custard. 


Canned Pea Soup. Stuffed Halibut 

Curried Chicken. Rice. Bananas. Kidney Beaat. 
Coooanut Custard and Sponge Cake. 
Fruit Coffee. 

Cannbd Pba Soup {Without Afeai^. 

Open a can of American peas, drain and lay them in cold, salt 
water for half an hour. Boil them soft in three pints of hot salted 
water, with a slice of onion and a stalk of celery. A sprig of 
green mint improves the flavor. When broken to pieces, rub them, 
with the water in which they were cooked, through a colander ; put 
over the fire and bring to a boil. Add two heaping tablespoonfulsr 
of butter rolled in three of flour, half a cupful of hot milk, a small 
teaspoonful of sugar ; salt and pepper to your taste (which may 
not be mine or your neighbor's). Simmer and stir for five minutes, 
and turn into a tureen in which is a handful of fried bread<lioe. 

Stuffed Haubut. 

Buy a thick piece of halibut, weighing five or six pounds, and 
let it lie in salt-and-water for two hours. Wipe it, pass a sharp 
knife down to the bone in several places, and thrust into the cuts a 


forcemeat of crumbs, pork minced fine, pepper and salL Iray m a 
dripping pan and cook in a good oven, basting for the first half-houx 
with butter-and-water, afterward with its own gravy. Five pounds 
should be baked in about an hour. Take up the fish, and keep hot 
Add to the strained gravy from the dripping pan, the juice of a 
temon, a teaspoonful of anchovy paste, a tablespoonful of butter 
rubbed into two of browned flour (more boiling water if needed)— 
boil up once and pour a little over the fish, the rest into a sauce* 

Curried Chicrbn. 

Clean and joint as for fricassee, cover with cold, weak broth, and 
stew slowly until tender. If you have no broth, chop a quarter 
pound of fat salt pork fine and cook with a little onion in three cups 
of water, until you have a pint of liquid. Strain and cool, before 
pouring over the jointed fowl. Ten minutes before taking it up, 
stir in a tablespoonful of good curry-powder, wet in cold water, and 
simmer gently. Lay the chicken on a hot dish and pour the gravy 
upon it 


Cook a cupful of raw rice in a generous quart of boiling water« 
without stirring, until tender, shaking up the saucepan vigorously 
several times. Drain off the water, salt the rice, and let it dry 
at the back of the range before dishing it Give a portion of rice 
with each " help " of chicken, pouring the curry gravy on it 


The Bast Indian fashion of passing cool bananas with curried 
mesA is pleasant, if it seems odd to us. They are a grateful adjunct, 
especially to palates unused to the pun£:ent condiment 


EiDHBY Beans. 
Soak a pint of beans over night in cold water. In the mornifl|; 
exchange this for tepid, and, two hours and a-half before dinner- 
time, put them over the fire in plenty of cold water and cook slowly 
until the skins begin to break. Turn o£F all the water, put a clean 
cloth on the beans left in the saucepan, and set at the side of the 
range to keep hot until you are ready to serve them. Put into a 
deep dish, pepper and salt, stir in a tablespoonfiil of butter, and 
send to table. 

Heat a quart of milk in a farina kettle. Beat the yolks of &n 
eggs and the whites of two, light ; add five tablespoonfiils of sugar, 
and pour upon these scalding milk, stirring as you do so. Set over 
the fire again, and stir twelve or fifteen minntes, or until the custard 
begins to thicken. Have ready in a bowl, one-half of a grated 
cocoanut, and pour the thickening custard upon it, stirring them up 
together. Flavor, when cold, with rose-water or bitter almond : put 
into a glass dish and lay carefully on it the other half of the grated 
cocoanut. On this spread a meringue of the frothed whites of three 
eggs mixed with two tablespoonfuls of powdered sugar. Bat witk 
sponge cake. 


Summer Bills of Fare. 

No. 15. 


OuswkI Porridge. Mince of Ham and Bggs. 

French Rolls. 

Baked Potatoes. Berricfi. 

Tea. Coffee. 

Mmcs OP Hau akd Eggs. 
Chop the remnants of a ham which will no longer fhmish slices 
for the table, put into a frying-pan a tablespoonfitl of butter rolled 
in browned flour, a teaspoonful of vinegar, a little pepper and a 
garter teaspoonful of mustard. Let it boil, and put in the minced 
ham. Stir until very hot, turn into a pie-dish, set in the oven, and 
break on the surface five or six raw eggs. Shut up in the ovi^n and 
bake for five minutes, just long enough to "set" the eggs. Serv» 
is the pie dish. 

Fmcnch Rolls. 
One quart of flour, sifted with a saUspoonful of salt and a taft> 
spoonful of sugar; two cups of milk; half-cake of comprewsd 
yeast ; two eggs ; one tablespoonful of melted batter. 


Chop th« batter into the flour, whip the eggs light, mix witb 
the milk and, making a hole in the flour, pour in the milk, working 
down the flour from the sides until you have dough. Now, add the 
yeast cake, dissolved in three tablespoonfuls of warm water, work 
briskly and lightly, put in the butter, transfer from the bowl to a 
floured pastry board and knead for ten minutes, still handling it 
briskly. Let it rise over night. In the morning, mold with your 
hands into round or oval rolls, set in a floured pan just near enough 
together to touch, cover with a clean cloth, and let them rise for 
half an hour. Gash each across the top with a knife before they go 
into the oven. Bake from forty to forty-five minutes. 


Deviled Crabs. Cold Welsh Rarebit 

Bread. Crackers. Olives. 

A Sweet Omelette. Iced Tea. 

Deviled Crabs. 

Pick the meat from the shells of cold boiled crabs, cut it fine, 
mix with it a tablespoonful of cracker-crumbs for every five spoon- 
fuls of the meat, the juice and a pinch of the grated peel of a 
lemon, a quarter teaspoonful of made mustard, a pinch of cayenne 
pepper, and a quarter teaspoonful of salt. Melt two tablespoonfuls 
of butter in a saucepan, add the crab mixture and toss about with a 
silver fork until very hot. Fill the back shells of the crab with 
this, .stick tiny bits of butter on top, sift fine crumbs over all, and 
cook to a light-brown in a quick oven. Pretty and inexpensive 
dishes of colored china, imitating the shells and claws of crabs, is 


whicli deviled and scalloped crabs may be baked, are for sale by 
crockery dealers. Serve hot. Pass lemon and crackers with tliis 

Cold Welsh Rarebit. 

Spread thin slices of bread with a mixture of a cupful of dry 
grated cheese worked to a creamy paste with half a teaspoonful of 
made mustard, a pinch of cayenne, a quarter teaspoonful of salt, a 
tablespoonful of cream, and a generous tablespoonful of butter. 
Cut each slice in half and fold upon itself, the mixture inside. Pare 
the crust from the bread before spreading it. 

A Sweet Omelette. 

Beat seven eggs to a froth, whipping in, at the last, a table^ 
spoonful of powdered sugar. Heat a tablespoonful of butter in a 
frying pan, pour in the eggs, and shake with an easy, regulai 
motion, always in the same direction — from side to side, or to, and 
from you — until the omelette is " set," and begfins to curl over at 
the edges in the line of the motion. Draw to the side of the stove, 
cover quickly with currant or other jelly, and roll up as you would 
a sheet of paper, inclosing the jelly. Lay on a hot dish, sift pow- 
dered sugar over the roll, and serve immediately. 

Iced Tea. 

Make in the usual way; do not let it get cold on the leaves, but 
strain it oflf at the end of ten minutes after the boiling water is 
potired on, and set aside to cool. In using it, put twp or three 
lumps of sugar in a glass ; half fill it with broken ice, pour in the 
tea and stir rapidly until the sugar melts. It is a delicious am 1 
refreshing beverage. 



Mock Turtle Soup. 
WhitefisK Fresh Beef's Tongue au graim. 

String Beans. Potatoes au Geneve. 
Oan Statch Ciutaxd. Pineapple Sliced, \rftli Wine 

Mock Turtlb Souf. 

A calf's head dressed with the skin on ; four quarts of cold 
water ; four tablespoonfuls of butter, and twice as much browned 
flour; half a can of tomatoes, strained through a sieve ; juice of a 
lemon, and one sliced lemon ; a teacupful of brown sherry ; peppei 
and salt to taste ; a tablespoonful of allspice, powdered ; a raw egg. 
Boil the head slowly for four hours and let it get cold in the liquor. 
Take it out and cut the flesh from the bones. Set aside the fleshy 
parts of the cheek with the tongue, to be cut into dice, and divide 
the rest into two parts when you have chopped it fine. Return 
one-half to the skimmed liquor with the bones, and set it where it 
will heat slowly. Make the other into forcemeat with the brain, 
binding it with a beaten egg, and seasoning well. Roll into balls 
with floured hands ; set in a quick oven to harden, and, when a firm 
coat forms on the outside, take them out and set them away to 
cool. Rub the tomatoes through a sieve. When the soup has 
cooked for one hour, strain out bones and meat ; put back over the 
fire with the tomatoes, and while it heats, make a " roux '' in the 
frying-pan of the butter and flour, stirring to a smooth, brown, oil* 
like mixture, then thinning with a few spoonfuls from the soup- 
kettle. Add the spice, pepper and salt, and stir all into the soup 
Cook a few minutes at a sham boil« put ^n the meat-dice and ItniML 


Tea minutes later, drop in the balls, after which the aoup shoiild 
rot boil. The wine goes in just before tliQ sonp is poorad into tho 
tureen. The yolks of six hard-boiled eggs are an improvement. 

Much of the excellence of this most popular of soups dependB 
on the seasoning. If this is judiciously done, obedience to the 
directions given will result in success — and delight. It is even 
better the second day than the first. 

Fried Whitkfish. 

Clean, without splitting, salt and pepper them, roll in commeal 
or flour, and fry in cleared dripping or in sweet lard. Drain oflF the 
fat and serve on a hot dish. 

Fresh Beef's Tongue augratin. 

Boil for ail hour, lay on a dish and skin with a sharp knife. 
Rub, while hot, with butter beaten to a cream with a little lemon 
juice, salt and j^epper ; put into a dripping pan, sift fine crumbs all 
over it thickly, pour 1. few spoonfuls of hot soup-stock into the pan to 
prevent burning, and bake for half an hour, wetting carefully, 
several times with the gravy from the pan. For sauce add a table- 
spoonful of browned flour rubbed up with the liquor In wWch the 
tongue was cooked, to that left in the dripping pan, pepper and salt 
to ^aste ; boil one minute, and pour into a gravy boat. 

String Beans. 

String them on both sides with a sharp knife, cut into inch 
lengths, and cook tender in hot salted water. The time will depend 
on the age and size : drain well, stir butter, pepper and salt throogb 
them, and dish. 


Potatoes au Geneve. 

Boil and mash a dozen potatoes, making them soft A'ith milk 


and butter, heap on a pie-plate in a smooth mound, scoop out a 
cupful from the center of the heap, leaving a conical cavity ; glaze 
the inside of this, and the outside of the mound with white of eggj 
and set in a quick oven to harden the glaze. Meanwhile, beat into 
a small cupful of melted butter four tablespoonfuls of grated cheese, 
the whipped yolks of two eggs, salt and pepper to taste. Heat and 
Btir, and when thick and hot, pour into the crater of the mound. 
Sift fine crumbs upon the sauce ; set in the oven to brown slightly 
and send to table. 

Corn Starch Custard. 

One quart of milk ; four eggs ; three tablespoonfuls of com 
starch ; five tablespoonfuls of sugar ; a tablespoonful of butter ; a 
little salt and nutmeg. 

Scald the milk, wet up the com starch with cold milk, salt it, 
and stir into the boiling, until it is thick and free from lumps. 
Take it oflF, beat in the butter and let it get almost cold before 
whipping in the frothed eggs, the sugar and spice. Beat well* and 
long, turn into a buttered pudding-dish, bake to a yellow-brown ; 
sift sugar over it when perfectly cold, and eat with cream, or with 
brandied peaches. 


Pare and cut the fruit into dice, put a layer in a glass dish, 
sugar well, and wet with a few spoonfuls of sherry ; more frait, 
more sugar and wJne, until the dish is full. Strew sugar over the 
top, set on ice and eat within an hour after the dish is prepared, as 
the wine toughens the fruit. 


No. 16. 


Hominy. Stewed Eels a la Franchise. 

Farina Waffles. Savory Potatoes. 

Berries. Cofiee. Frothed Choeolate. 

Stewed Eels a la Francazse. 

. Clean, skin and cut the eels into pieces two inches long, lay in a 
saucepan with a little minced parsley, a sprig of thyme, a teaspoon* 
ful of minced onion, a tablespoouful of butter, the juice of half a 
lemon, pepper, salt and just enough boiling water to cover them. 
Cook gently until tender ; take up the fish with a perforated spoon, 
keep hot on a chafing dish while you strain the gravy, thicken it 
with flour and boil it three minutes. Beat up two eggs, stir into 
the sauce quickly, and remove from the fire before they curdle. 
Pour over the eels, and serve. 

Farina Waffles. 

One cup cold, boiled farina ; half-cup of prepared flour ; otte 
pint of milk ; two eggs ; one tablespoouful of lard ; salt. 

Rub the farina smooth with the melted lard, work in milk and 
salt, beat hard before adding the flour and eggs, and afterward. The 
batter should be light and lunipless. Bake in greased waffle-irons. 

Savory Potatoes. 

Mince a quarter pound of fat salt pork ; add a teaspoonful of 
chopped onion, and a tablespoouful of minced parsley, eight pota- 
toes, peeled and quartered ; cover with cold water, and cook until 
the potatoes are done. Drain, mash, mound on a pie plate, sift 
crumbs over them and brown in the oven. 


Frothed Chocolate- 
Make in the usual way^ turn into a hot bowl, and with a 
" Dover " egg-beater, whisk in the frothed wliites of thiee eggs. 
Pour into the heated chocolate pot, and it is ready for use. 


Mince of Chicken and Eggs. Shrimp Salad. 

Thin Bread and Butter. Crackers. 

Cheose. Olives. Hucklebeny Cake. 

MiNCB OF Chicken and Egos. 

Chop cold boiled or roasted fowl ; mix up with a cupful of drawn 
butter, season with pepper, salt, a pinch of nutmeg, and pour into a 
bake-dish. Set in the oven until a skin forms on top, and the sur- 
face shakes with the ebullition of the heated heart. Lay as many 
poached eggs on top as will lie easily in the dish, and serve. 


Open a can of shrimps some hours before you want to use them, 
and turn upon a dish. Set on ice until needed. Line a salad bowl 
or a broad salver with leaves of cool, crisp lettuce ; lay the shrimps 
on them, and pour mayonnaise dressing on the fish, or send it 
around with the salad. A popular dish in hot weather. 

Thin Bread and Butter. 

Cut fresh Graham bread thin, when you have buttered the end 
of Uie loaf before cutting each slice ; pare oS the crust, and pile 
on a folded napkin in a plate. 



Two cups o£ sugar ; one cup of butter ; three cups of Hecker's 
prepared flour ; one cup of milk ; five eggs ; one teaspoonfiil of 
nutmeg, and one of cinnamon ; one quart of huckleberries. 

Cream butter and sugar ; beat in the whipped yolks, the spice, 
milk, flour, the frothed whites, finally, the berries, dredged whitely 
with flour, breaking them as little as possible. Bake in shallow 
tins or in pat6-pans. It is better the second day after it is baked. 


Tomato Soup. Lobster Pat6s. 

Beef Roast a I ^Orleans. New Potatoes. Young Onions. 

Banana Ice Cream. Cake. Coffee. 

Tomato Soup. 

Two quarts of tomatoes, peeled and sliced ; three pints of broth- 
veal or chicken is best ; one tablespoonful of minced parsley, and 
the same quantity of minced onion ; one teaspoonful of sugar ; pep- 
per and salt to taste ; browned flour thickening ; a tablespoonful of 
ibutter ; fried bread dice. 

Stew the tomatoes in the broth until they are broken all to pieces, 
add herbs and onion, stew twenty minutes, rub through a colander, 
season, thicken with a tablespoonful of browned flour, rubbed in one 
of butter; boil two minutes, and pour upon the fried bread in the 

Lobster Pates. 

Meat of one large lobster, or two small ones ; two cups of veal 
broth ; two tablespoonfuls of butter : beaten yolks of two eggs ; 

, » 


juice of a lemon ; one heaping tablespoonful of flour rubbed 
with the butter ; salt and cayenne to liking ; puff paste for shelL 

Heat the broth to a boil, skim, and stir in the buttered flour ; 
put in the lemon-juice and seasoning, the beaten yolks, the lobster , 
cut up small, and set in boiling water over the fire ten minutes, 
stirring now and then* Have ready pat6-pans lined with pastry, 
baked in a brisk oven, slip out the " shells,'* fill with the hot lobster 
mixture, set in the oven three minutes, and serve. If you do not 
care to take the trouble of pastry-making in hot weather, buy 
empty pat6^hells from a pastiy cook, heat and fill them with the 
kbster miztuiie. This is an elegant snpper-dish, as well as an 

BSBV Roast a TOrUamt. 


A xoUed rib toast is best for this purpose. The night before you 
mean to cook it, put into a broad pan three tablespoonfuls of salad 
oil, four tablespoonfuls of chopped onion, a dozen whole pepper- 
corns, and the juice of a large lemon. Lay the roast in this, and at 
the end of two hours, turn it over, anointing the edges well with the 
sauce. In the morning, turn it again. When ready to cook it, put 
into the dripping-pan, dash a cupful of boiling water over the top^ 
and as it heats, baste with the sauce in which it has lain over night, 
mingled with hot water and strained. Cook ten minutes to the 
pound, and just before taking it up, baste all over with butter, sifl 
flour on the top, and as soon as this froths and browns, transfer the 
«eat to a hot dish. Garnish with water-cressea 


Aire so indigestible until fully grown that to advise cooking them 
is like recommending a die( of boiled h'tUets. When ripe — ^and 

— — ^ 


not until then — ^they are a valuable contribution to a Summer bill 
of fare. Rub the skins oflf with a coarse towel, wash in cold water 
and drop into boiling, a little salted ; cook fast for twenty minutes ; 
turn o£f the water, sprinkle with salt and set at the back of the 
range in an uncovered pot to dry off into mealiness. 

Banana IcbX^rbam. 

One quart of milk and the same of rich, sweet cream ; three 
cups of sugar ; six eggs ; six large, ripe bananas, peeled and cut 
up small ; bit of soda in the milk. 

Heat the milk to scalding ; beat eggs and sugar together, and 
pour the hot milk over them gradually, stirring all the time ; set 
over the fire in a farina kettie, and stir until well-thickened. Let it 
get cold ; mix in the cream ; put it into an ice-cream chum, and 
when half frozen, put in the minced banana and freeee haxA^ 

No. 17- 

mik MusK Tom Thumb Omdettet. 

Buttered Potatoes. Rye Muffins. 

Fruit Tea. Cofiee 

Milk Mush. 

Three cups of hot milk ; one cup of boiling water ; one scant 
Cttp of white Indian-meal ; oue even-teaspoonful of salt. 

Scald the salted meal with the boiling water, and stir into the 
hot milk ; boil in a farina-kettie for twenty minutes, stirring all the 
time ; beat hard at the last, and serve in an uncovered dish. Bat 
^ith sujB:ar and cream. 


Tom Thumb OMLSTTsa. 

Bight eggs ; half cup of rich milk ; salt and pepper; a taU^ 
tpoonfdl of cheese. 

Beat the eggs light, season, stir in the milk and grated cheese. 
Half fill eight pat6-pans, buttered, and set in a dripping pan with half 
an inch of boiling water in it ; shut up in a hot oven, and as soon 
as they are " set," turn out on a hot dish. You may vary the dish 
by substituting minced parsley and th3rme for the grated cheese, 
and when dished, pour drawn butter over the omelettes. They 
make a pretty show when garnished with curled parsley, a tiny 
sprig being stuck in the middle of each mold 


BoH with the skins on ; peel carefully ; lay in a heated bake- 
dish; butter plentifully; pepper and salt; cover, and set in the 
oven ten minutes, rolling them over in the melted butter several 
times. Remove with a split spoon to a hot deep dish ; add half a 
cup of hot milk to the butter left in the bake-dish, stir well and 
pour boiling hot over the potatoes. 

Ryb Muppins. 

Three cups of rye flour ; one cup of Indian-meal ; one cup of 
hot water, and three of lukewarm milk ; an even tablespoonful of 
sugar and a full one of lard ; two teaspoonfuls of baking powder, 
and one of salt sifted three times with flour and meal ; three eggs, 
ymll beateiu 

Sifk meal, flour, salt and baking powder three times together in 
a bowl ; dissolve lard and sugar in the boiling water ; add the milk 


•»d wet up the dry mass ; lastly, beat in the eggs, whipped to a 
froth ; stir hard for one minute and bake in small tins or in muffin 
tings on the griddle. 


Curried Lobster. 
Pickled Lambs' Tongues with Mayonnaise. 

Buttered Brown Bread. 
Oatmeal Crackers with Roquefort CheesCi 

Junket and Cake. 

Curried Lobstbr. 

Meat of a large lobster, or of two small ones, or the contents of 
a can of preserved lobster ; two tablespoonfuls of butter ; half a cup 
of strained oyster-liquor ; half a glass of wine ; one teaspoonful of 
curry powder ; half a cup of raw rice ; salt, and a pinch of grated 

Soak the rice three hours, then salt, and cook it in enough boil- 
ing water to cover it well, shaking up from time to time ; when 
tender, drain oflF all the water, and set at the back of the range to 
dry oflf the rice; dish hot; heat butter and oyster-juicfe together, 
season with curry and lemon-peel ; add the lobster, cut into half-inch 
Wts, toss lightly with a silver fork until very hot, put in the wine 
and turn upon a heated dish ; in helping, put a spoonful of rice on 
each plate, another of lobster upon iL 

Pickled Lambs* Tongues with Mayonnaise. 

Split and lay the tongues in the center of a broad, cool, china 
dish ; about them set thickly crisp lettuce leaves ; have in a ^'fancy 


bowl or pitcher plenty of mayonnaise dressing. In helping, lay o« 
each plate first, a curled leaf of lettuce, within it, half a tongue, aad 
pour a generous spoonful of the dressing over both. 

Oatmbal Cracksrs. 

Two cups of oatmeal, and one of prepared flour ; half cup of 
butter chopped up with the meal and flour ; one teaspoonful of salt ; 
two cups of cold water. 

Mix into a pretty stiff paste, roll into a thtn sheet, cut out as 
you would biscuits, and bake on a gfriddle, turning when the under* 
aide is brown ; leave them . in a cooling opeii oven all night to dry. 


One quart of lukewarm milk ; one tablespoonfal of liquid 
net ; half a glass of sherry. 

Stir all well together, and leave in the kitchen, covered to keep 
out dust and flies, until it is like freshly-loppered milk, then set on 
ice until you are ready for it. If left to stand in a warm place too 
long, it will break into curds and whey. Bat with cream and sugar. 
Pass cake with it. 


Calf's Feet Soup with Poached Eggs. 

Potted Ducks. Potatoes a la Napolilaine. 

Stuffed Egg Plant Shrimp and Cheese Salad. 

Charlotte a la Rqyale. Brandied Peaches. 



Calf's Fi^iet Soup with Poached Eggs. 

Two pairs of calf's feet; lialf an onion, two sprigs of thyme, 
and the same of parsley ; a blade of mace ; salt and pepper ; glass 
of sherry ; a slice of lean, corned ham ; three quarts of cold water ; 
six eggs. 

Put feet, herbs, ham, onion and water over the fire, and cook slowly 
until the liquor is reduced to two quarts. Season, and set away 
with the meat in it. On the morrow, skim, take out the fat and 
strain the broth. Put on the range in a soup-pot, and when hot, 
throw in the white and shell of an egg. Boil slowly five minutes, 
strain through a double bag without pressing, heat again, add the 
wine, and pour into the tureen. Poach six eggs neatly and lay on 
the surface. 

Potted Ducks. 



Clean, wash well, and truss without stuflSng, tying down legs 
and wings with tape. Fry half a dozen slices of fat pork crisp in a 
broad-bottomed pot, with half an onion, sliced, and a little powdered 
sage. Lay in the ducks, cover with warm — ^not hot — ^water, fit on 
a lid, and cook very slowly and steadily three hours. Take up the 
ducks, undo the tapes, and lay on a hot dish. Strain the gravy, 
thicken with brown flour ; boil up sharply, pour a few spoonfuls 
over the fowls, the rest into a gravy-boat. Send around tart jelly 
with them. 

Potatoes a la Napolitatne. 

Peel the potatoes, and lay in cold water for an hour. Cut into 
quarters lengthwise, pack in a bake-dish, salt and pepper them, 
pour in a cup of milk into which you have dropped a tiny bit of soda ;. 
strew among the quarters a tablespoon ful of butter cut into bits aod 


lolled in flour ; aIm, a little finely-cut parsley. Set in a dripping 
pan of hot water, fit a tight cover on the bake-dish and cook t«n 
der, say about forty-five minutes. Serve in the diah. 

Stuffed Egg Plant. 

Parboil for fifteen minutes, if large ; for ten, if small. Make an 
incision in one side, and, inserting your finger, scrape out the 
seeds ; prop open the slit with a stick and lay in ice cold salt and 
water for an hour, then stuflF with a paste of bread crumbs, minced 
fat pork, a little parsley, salt, pepper and melted butter ; bind with 
tape and lay in the dripping pan ; pour in a cupftil of boiling water, 
and as it bakes, wash over with butter-and-water. When a straw 
will penetrate easily, take up the egg-plant, remove the tape, anoint 
well with butter, strew fine crumbs over it, and set in a tin plate — 
the cut side downward — on the top grating of the oven to brown 
lightly. Slice when served, cutting clear through and crosswise. 

Shrimp and Cheese Salad. 

One can of pickled shrimps ; one cupful of dry, grated cheese ; 
^alt, pepper and vinegar ; mayonnaise dressing ; lettuce. 

Mince the shrimp rather coarsely, mix with the cheese, wet with 

a little vinegar— two tablespoonfuls should do — ^in which have been 

stirred a saltspoonful of salt and a pinch of cayenne ; mound in 

he center of a dish, surround with crisp lettuce, and send around 

mayonnaise dressing with it. 

Charlotte a la Rqyale. 

One package of gelatine ; a quart of milk — ^half cream if you 
can get it; six eggs; a cup-and-a-half of sugar; a saltspoonful cA 
salt ; two teaspoonfuls of vanilla extract ; a sponge cake sliced, oi 
a pound of lady-fingers. 


Soak the gelatine three hours iu a cup of cold water ; heat the 
milk (not forgetting the bit of soda) in a farina-kettle, and when 
hot, stir in the gelatine. When it is quite dissolved, pour on the 
yolks and sugar, beaten light ; set in cold water until cooL Beat 
the whites to a stiflF froth, add the congealed " jaune mange,^* spoon- 
ful by spoonful, beating steadily until you have a light yellow 
sponge, flavoring with vanilla as you work. Line a glass dish with 
cake, put in the sponge, cover with more cake and set on ice until 
needed. Pass brandied peaches with it 

No. 18. 



Molded Wheat Germ Meal Porridge. 
Scalloped Codfish, with Cheese. Buttermilk Biscnit. 

Chopped Potatoes. 
Fruit Tea. Coffee. 

Molded Wheat Germ Meal Porridge. 

Make the porridge as before directed, but over night, and mold 
in in cups wet with cold water. In the morning turn them out, and 
eat with sugar and cream, or with cream only. 

Scaixofbd Codfish with Cheese. 

Soak a pound of salted codfish six hours in tepid water, ther 
boil it. When cold, pick into flakes with a fork and season with 
pepper. Heat a cup of milk to a boil, stir into it a tablespoonful of 
butter rolled in two of prepared flour ; mix with the picked fish, aad 



pour into a bake dish. Strew grated cheese thickly on top, and 
bake in a quick oven to a delicate brown. It is yet nicer if you add 
a raw ^g to the mixture before cooking it« 

Buttermilk Biscuit. 

One qnart of flour ; one teaspoonful of soda sifted three times 
with the flour, and a teaspoonful of salt ; one pint of really sour 
buttermilk ; one tablespoonful of melted butter. 

Sift flour, soda and salt into a bowl, stir butter and milk 
together, and pour into a hole in the flour. Mix quickly, and with 
as little handling as possible. Be careful on this point, also, not to 
get the dough too stiff. Have your oven ready and hot. As soon 
as the biscuits are cut out, put them in and bake. They are excel- 
lent if mixed — as the successful painter did his colors — " with 
brains.'' A heavy hand and heavy wits can result in nothing but 
soddm solidity* 

Choppbd Potatoes. 

Mince cold boiled potatoes coarsely with a sharp chop])er, and 
stir with a teaspoonful of finely chopped onion and three times as 
much parsley, into a little hot dripping. Toss until hot all through, 
and dish at onoCt 


Pat£s de Veau. 
(^t^mmii% Sandwiches. 

Tomato Salad. 

Berries and Cream. 

Cocoanut Cake. Iced Cofiee. 


Pates de Veau. 

Mince one pound of cold roast, or boiled, veal with half as much 
ham. Season sharply with pepper and a pinch of mace. Wet with 
enough gravy, or soup stock to make a soft mince, and stir in a 
tablespoonful of fine crumbs. Line pat6-pans with pastry, and 
bake in a brisk oven. Slip from the tins while hot, fill with the hot 
" mince,'' sift crumbs on top, stick a bit of butter in each, and brown 
lightly on the upper grating of the oven. 

Tomato SaulD. 

Peel ripe tomatoes with a sharp knife, slice crosswise, lay in a 

salad bowl, and season on the table with salt, a little sugar, pepper, 

oil and vinegar. Keep the tomatoes on ice until actually served. 

They csmnot be too cold. Never loosen the skins by pouring boil- 
ing water on them, and refrain as scrupulously from serving them 

with the skins on. 

Chicken Sandwiches. 

Pare the crust from thin slices of bread, and cut them into trian- 
gles of uniform size. Mince cold chicken freed from skin and fat, 
quite fine, rub in a little butter, season to your liking, and spread 
between every two triangles, pressing the pieces of bread gently 
bat firmly on the mixture. Pass with the tomato salad. 

CocoANUT Caks. 

One scant cup of butter ; two full cups of sugar ; three full cups 
of prepared flour ; one scant cup of milk ; one half teaspoonful of 
soda, sifted three times with the flour ; four eggs ; half of a grated 
cocoanut ; juice of half a lemon, and a teaspoonful of grated peel. 

. ^ 


Cream, butter and sugar ; beat ^ in the lemon juice and peel natl! 
the mixture is very light. Next, go in the beaten egg-yolks* then 
the milk, stifiFened whites and flour alternately ; lastly, the cocoanut 
Bake in small tins. Eat while fresh, but not warm. 


Green Pea Soup. Fried Scallops. 

Roast Fowl a ta Guyot. Young Onions. 

Mashed Potatoes, Lettuce Salad. Queen of Puddings. 


GmBSN PsA Soup. 

Two quarto of Uquor in which corned beef or mutton has been 
boiled ; two quarts of green peas ; bunch of sweet herbs, including 
a shallot or young onion ; one even tablespoonfiil of prepared flour, 
tubbed up with one of butter ; pepper to taste ; dice of fried bread. 

Boil, skim and strain the liquor, and return it to the fire with 
the pea-pods. Cook them twenty minutes, strain them out and put 
in peas and onion. Cook until the peas are soft and broken ; rub 
all through a colander back into the pot, stir in the floured butter ; 
season, boil two minutes, and pour upon the bread in the tureen. 
The advantage of using flour in this receipt is to prevent sepaxa^- 
tion of the pea*pulp and the liquor. 

FtoBD Scallops. 

Wipe each, toll in beaten egg, then, in fine crumbs, and fry is 
hot lard or dripping to a fine brown. Shake off the fat in a split 
spoon, and lay in rows on a hot dish. Garnish with parsley. Pass 
hot crackers, mashed potato and cut lemon with them. 


Roast Fowi. a la Gnyot. 

One tender, full-grown chicken ; a sweetbread, boiled, blanchad 
and minced ; a dozen mushrooms chopped ; a tablespoonful of 
minced, fat salt pork ; half a cupful of fine crumbs ; slices of fkt 
salt pork. 

Draw and truss the fowl as usual, and stuff with a forcemeat, 
made of the minced sweetbread, mushrooms, pork, bread crumbs 
and seasoning. Bind thin slices of pork over the breast, lay in a 
dripping pau, with a little boiling water and a tablespoonful of 
browned flour wet up with cold water. Boil up sharply, and senre 
in a boat. 

Queen of Puddings. 

One and a-half cups of sugar ; one quart of milk ; two cups of 
very dry, fine crumbs ; one tablespoonful of butter ; one quart of 
red raspberries. 

Rub butter, and one cup of sugar to a cream ; beat in the yolks. 
The crumbs should, all this time, be soaking in the milk. Beat 
them into eggs and buttered sugar, and, when light, pour the mix- 
ture into a buttered bake-dish. Bake, until the middle is well-set ; 
draw to the oven door ; cover with berries, strew sugar thickly among 
and over them, and spread deftly over all a meringue of the frothed 
whites of the eggs, stiffened with two tablespoonfuls of powdered 
sugar. Shut the door, and brown the meringue lightly. Set away 
where it will cool quickly, then leave on ice until wanted. Eat with 
cream. This is not a new receipt, but among the many variations 
of the far-famed " Queen," I regard the above as the simplest and 
best. It is better made with strawberries than with any other fmiti 
but is always delicious and popular. 


No. 19l 


Green Com Porridge, Deviled Kidneys. 

Mamma's Muffins. Stewed Potatoes. 

Melons. Tea. Coffise. 

Grssn Corn Porridgb. 

Shave the grains from a dozen ears of green com, using a sharp 
knife for the purpose, and leaving no grain whole. Put into a 
farina kettle ; barely cover with milk, fit on a lid and steam, rather 
than stew, for half an hour after the boil is reached. Stir in then a 
tablespoonful of butter rolled in corn-starch, boil five minutes, beat 
in two eggs already frothed, cook for two minutes more and turn out 
Eat with butter or with cream, or, still again, with sugar and 
cream. It is very good. 

DsviLSD Kidneys. 

Split the kidneys (veal or lamb), in half, taking out the hard 
" cores,'* and dip in a mixture of butter (a teaspoonful for each 
kidney), made-mustard, lemon-juice and a suspicion of cayenne. 
Lay them within an oyster-broiler and cook gently fifteen minutes, 
turning them, over a clear fire. Rub a chafing dish (hot) with 
half an onion, lay in a teaspoonful of. butter, and when this hu 
melted, dish the kidneys. 

Mamma's Muffins. 

Three cups of prepared flour ; one cup (even) of white commeal ; 
a quart of lukewarm milk ; four eggs ; half a teaspoonful of salt ; 
one tablespoonful of lard, and one of sugar, stirred with the warn 


Beat tlie eggs light, add the milk, lard and sugar ; sift salt, 
ffleal and flour together twice, and put in last. Beat hard, and bake 
in muffin tins« 


All varieties of the cantelope family, musk, and nutmeg melons^ 
are welcome to the summer breakfast table. Cut each in half, length- 
wise, scoop out the seeds, put a lump of ice in the hollows thus 
made, and send to table. They are eaten by Southerners with pep- 
per and salt, at the North with sugar. Give your guests their choice 
of condiments. 


Codfish Scalloped, with Mushrooms. 

^w Tomato Salad. Terhune Com Bread. 

Dried Rusk and Milk. Berries. 

Codfish Scalloped, with Mushrooms. 

Two cupfuls of cold, boiled codfish (fresh), "picked" rather 
coarsely ; one cupful of good drawn butter ; half & can of mushrooms ; 
half a cup of fine crumbs ; pepper and salt. 

Mince the mushrooms, and strew between the layers of the fish in 
a buttered dish, moistening, as you go on, with the drawn butter, 
and seasoning with pepper and salt. Cover the topmost layer with 
the drawn butter, then with the crumbs, stick bits of butter in these, 
and bake, covered, half an hour, then brown. You can make this 
dish of salt cod, soaked before it is cooked. In this caae, beat up a 
couple of ecfgs in the drawn buttei:. 


Raw Tomato Sai^ad. 

Ped very cold tomatoes, cut in two, crosswise, and serve witli 
mayonnaise or plain dressing. 

TsRHUNE Corn Bread. 

Two cups of white com meal ; one cup of flour ; two teaspoon- 
fuls of white sugar; three cups of sour or buttermilk. (Half 
" loppered " cream makes it particularly good.) 

One rounded teaspoonful of soda, and one of salt sifted thiee 
times with flour and meal ; one large tablespoonful of lard. 

Sift flour, meal, salt and soda into a bowl ; beat lard and sugar 
together and stir into the milk ; pour the latter into a hole in the 
middle of the flour, and stir all gradually to a good batter ; beat 
hard with upward strokes, raking the bottom of the bowl with each 
sweep, for two minutes ; turn into a greased pudding mold set in a 
pot of boiling water, and cook steadily four hours, keeping the 
water about it at a slow boil all the time. Turn out and eat hot. 
It will be found very nice. 

Dried Rusk and Milk (Excellent). 

Two cups of milk ; two eggs ; half a cup of butter ; half of a 
yeast cake, dissolved in warm water ; one quart of flour ; one even 
teaspoonful of salt. Mix the milk, butter, yeast and a pint of flour 
into a sponge, and let it rise five or six hours, or until light ; beat 
in the eggs, salt and the rest of the flour ; roll out the dough into a 
paste more than half an inch thick ; cut into round biscuits, se(i 
rows of them in a baking pan, rub the tops lightly with butter, and 
put another row on these ; let them rise for half an hour before 
baking. Remove from the oven, and let them get nearly cold before 


dividing the upper from the lower stratum ; pile lightly in pans, 
and leave in a cooking oven all night to dry. . They should not be 
browned at all in drjning. Hang them in a clean bag in the kitchen 
closet, or other dry, warm place. In two days they will be ready 
for use. Set a bowl at each place ; lay a rusk, cracked in two or 
three places, in it, a bit of ice on this, and pour enough rich milk to 
cover the rusk well. In three minutes, if well dried, the desiccated 
biscuits will be soft and delicious. Pass sugar and berries as an 


Lakewood Chowder. Chicken, fried whole. 

Potato Fritters. Summer Squash. Cucumber Salad. 

Peaches and Whipped Cream. Sponge Cake. 

Black Coffee. 

Lakbwood Chowdbr. 

Four pounds of cod or halibut ; half a pound of sliced fat salt 
pork ; two minced onions ; eighteen Boston crackers, split, toasted, 
and well buttered ; a glass of Sauterne or other clear, sour wine ; 
pepper and salt ; cold water ; pint of milk. 

Fry pork and one sliced onion in the bottom of the chowder 
pot ; take out the pork and bits of onion with a perforated spoon 
and lay the fish in the fat ; sprinkle with raw onion and season 
with pepper and salt as you go on ; cover with cold water when all 
the fish is in ; put over the fire, bring to a boil and then cook gently 
forty minutes. Soak the split, toasted and buttered crackers ten 
minutes in boiling hot milk ; take them up carefully, as you must 
put a layer in the bcttcin of the tureen when the chowder is done. 

• V 


B rfoi Tg taking the pot from the fire, stir in the wine. Put several 
strained spoonfuls of. the chowder on the soaked crackers in the 
tureen, then more crackers, and more fish, until all are used up. 
Thicken the liquor left in the pot with a great spoonful of butter 
rolled in flour. Boil up and pour on top of fish and crackers. Pass 
sliced lemon with the chowder. 

Chickens Fried Whols. 

A well-grown broiler. It must be young and tender. Sweet, 
salted lard, or clarified dripping ; flour, salt and pepper ; two or 
three slices of young onions dropped in the hot fat. 

Draw, and wash out the chicken with soda and water, rinse well 
and wipe dry. Steam for half an hour. If you have no steamer, 
wrap the fowl in mosquito netting and lay in a colander ; set over 
ia pot of boiling water, fit a close cover on the colander and keep the 
water at a hard boil, but not touching the chicken, forty minutes. 
Wipe the fowl, roll in salted and peppered flour until well coated, and 
lay in deep salted fat, enough to cover it and boiling hot. When 
well browned, transfer to a hot dish, garnish with parsley and 
serve. • A pretty and delightful dish. 

Potato Fritters. 

One cupful of mashed potato, beaten light and smooth with a 
fork ; three beaten eggs ; half-cup of milk ; two tablespoonfuls of 
prepared flour ; salt and pepper. 

Beat all well together, and drop by the large spoonful in the^ 
hot fat left from cooking the chicken, when you have strained 
and reheated it. Drain in a split spoon, as you take up each fritter. 



Pare, take out the seeds, lay in cold water for half kn hour ; then 
pt4 into a pot of boiling water, salted, cook until tender ; drain and 
mesh smooth with a little butter, salt aud pepper ; whip to a creamy 
pulp, and dish hot 

Peaches and Whipped Crisam. 

Peel fine, ripe, freestone peaches just , before dinner, that they 
may not change color with standing. Cover tJie dish containing them, 
and set on the ice until the dessert is served. As j'^cu help them 
out, pile peaches on saucer, stew thickly with fruit sugar, and cover 
with whipped cream — ^plenty of it. Pass sponge cake with the 
peaches. The cream should be ice cold. 

No. 20« 

Wheat Germ Porridge. Lobster Croquettes. 

Bread and Milk Muffins. Fried Cucumbers 

Fruit. Meringued CoflFee. Tea. 

Wheat Germ Porridge. 

A receipt for this cereal will be found in No. 2, Spring. 

Lobster Croquettes. 

Chop the meat of a large lobster quite fine, stir into a cupful ct 
drawn butter, beat up an egg and add it, with the juice of half a 
lemou, salt to taste, half a cup of cracker dust, and a little cayenne* 


(The drawn butter should be rather stiflF.) Set the paste thus made 
on ice until stiff and cold. Take out a great spoonful at a time, 
make into croquettes, roll in flour, then in beaten egg, again in 
poxmded cracker. Fry carefully in hot lard, drain each as you take 
it up, and serve on a hot dish. 

Bread and Milk Mufmns. 

Two cups of fine, dry crumbs ; two heaping tablespoonfuls of 
prepared flour ; two cups of boiling milk ; two beaten eggs ; one 
cup of boiling water ; half teaspoonful of salt ; one tablespoonful 
of butter. 

Pour the boiling, salted water on the crumbs, let them stand, 
covered, for half an hour ; drain off the liquid without pressing the 
crumbs, and beat in the flour ; add the butter to the hot milk, and 
put in next; beat until smooth and nearly lukewarm before the 
eggs go in ; bake in muffin rings on a hot griddle. Send to the 
table hot and tear, — ^not cut, — open. 

Fried Cucumbers. 

Cut off the skin, slice lengthwise into thick pieces, and lay in 
cold water half an hour ; wipe dry, dip in beaten egg, then, in fine 
cracker-crumbs, seasoned pretty highly with pepper and salt, and 
fry in hot lard ; drain dry and eat hot. They are far more palata- 
ble than might be supposed. Some like to squeeze a few drops of 
lemon juice on each slice before eating it. 

Meringued Coffee. 

Make hot and strong ; put into each cup one or two lumps of 
sugar, and two tablespoonfuls of scalding milk ; fill up with coffee 


and lay on the surface a heaping teaspoonful of a meringue made 
by mixing the white of an egg, frothed stiff, with a half pint of 
whipped cream. 


Ragout of Sweetbreads. Potato Scallc^ 

Lettuce Salad with Plain Dressing. 


Cousin Melissa's Sponge Cake. 


Ragout of Sweetbreads. 

Boil the sweetbreads for ten minutes ; leave them in ice-cold 
water for half an hour; wipe dry, cut into dice, add half as much 
mushroom dice, and stew in enough broth to cover them, for ten 
minutes. Season well with pepper-and-salt ; put in half a cupful 
of stewed tomatoes, strained, a tablespoonful of browned flour cut 
up in as much butter ; boil up sharply, and serve. 

Potato Scallops. 

Mash potatoes soft with butter and milk ; season with pepper 
and salt ; whip to a cream, and fill scallop-shells with the mixture, 
mounding it high and smoothly. Bake quickly, and as they brown, 
wash over lightly with beaten egg. Eat hot from the shells. 

Cousin Melissa's Sponge Cake. 

Twelve eggs; four cups of powdered sugar; four cups of 
Hecker's prepared flour ; juice and grated peel of two lemons. 

Beat whites and yolks separately and very light, add the sugar 
to the yolks, then, lemon-juice and rind, the whites, at last the 



flour, stirred in quickly. Too mucli stirring toughens this cake. 
Bake in square or brick-shaped pans, lined with buttered papen 
Be very careful as to the baking. Lay white paper over the pan/5 
when the cake goes into the oven, for the door should not be opened 
in less than twenty minutes. Turn the tins then, gently, or the 
batter may fall. This is for a large quantity of sponge cake, but 
it will be so good that it will disappear rapidly. 


Peel six lemons ; tx)ll and slice them, and pack them in a pitcher, 
vJtemately with sugar, allowing for each lemon two heaping table* 
spoonfuls. Cover, and set in a cold place for ten or fifteen minutes 
before ad^ng three pints of water and a lump of ice. Stir well and 
long ; fill tumblers one-third the way to the top with cracked ice, 
rad ponr in the li 


Salmon Bisqne. 
Stuffed Tomatoes. 


Brown Pricassee of Chicken. 
Green Peas. Mashed Potatoes. 

^g Salad with Sardine Mayonnaise. 
Hnddebeny Pudding. Ccxfte* 


Two full cups of minced salmon ; two cups of fine crumbs ; 
half a cup of butter ; two quarts of boiling water ; pepper and salt ; 
a tablespoonfiil of minced parsley; two raw eggs beaten light 
(You can use canned salmon, if you like.) 


Rnb the wanned butter iuto the minced salmon, season, and put 
over the fire with the boiling waten Cook gently half an hour, stii 
in the crumbs and parsley, simmer five minutes, add the beaten 
eggs, stir well and pour out. Send around crackers and lemon with it. 

Brown Fricassee of Chicken. 

Joint a fowl, and lay in a dripping pan on a thin stratum of 
chopped salt pork, and a little minced onion. Pour in cold water 
two inches deep, cover with another pan, and cook slowly until ten- 
der ; uncover, increase the heat, turning the chicken often as one 
side browns. When all the pieces are colored, take them up and ar- 
range on a hot dish. Add to the gravy more boiling water, a spoon- 
ful of butter rolled in two of browned flour, some minced parsley, 
pepper, and if needed, salt ; boil up and pour over the chicken. 

Stuffed Tomatoes. 

Cut a piece from the smooth top of each fine, ripe tomato, and 
take out the inside. Chop the pulp, mix with a forcemeat of crumbs 
and butter, season with salt, sugar and pepper. Fill the hollowed 
tomatoes with this mixture, fit on the tops and bake from forty to 
forty-five minutes, packed neatly in a bake-dish. Fill the gaps be- 
tween the tomatoes with forcemeat if any is left over before bakingr 

Egg-Salad with Sardine Mayonnaise. 

Boil eight eggs hard, and throw them into cold water, to lie there 
while you make the mayonnaise. Do this in the manner already 
prescribed in this series, and, when thick and smooth, rub four sar- 
dines to a pulp, and whip them in gradually. Cut the eggs into 


quarters, lay ^n crisp lettnce leaves, and, as you serve these out, pour 
the dressing f ver them. At this season, when salad is more than a 
luxury — alm« )St a necessity, if one would keep well — study such 
agreeable noT"tlties as the above. It will be found delicious. 


Two cups ^f milk ; two eggs ; four cups of flour ; half a cup of 
yeast, or half ii yeast-cake dissolved in warm water ; two teaspoon- 
fuls of buttttr ; a scant teaspoonful of soda, and half as much salt 
sifted three ti^es with the flour ; a quart of berries. 

Whip the eggs, butter (warmed) and milk together, and pour 
gradually into a hole in the sifted flour. Mix well, put in the yeast, 
and set to rise in a bowl for four or five hours, or until light. Then 
stir in She berries, dredged thickly with flour, pour into a greased 
mold^ ajad boil steadily for two hours. Turn out, and eat warm 

No. 81 


Arrowroot Porridge. Broiled Chickens (deviled). 

Egg Biscuits. Potatoes a la Parisienne. 

Fruit Tea. Coffee. 

Arrowroot Porridge. 

One quart of milk, the richer, the better ; a large cupful of cold 
water ; six full tablespoonfuls of arrowroot ; half teaspoonful of salt. 

Scald the milk, wet the arrowroot to a smooth paste with the 
water, gradually ; take the hot milk from the fire and pour it, a few 


spoonfuls at a time, slowly, on the arrowroot paste ; salt, and, 
returning it to the fire (of course in a farina kettle), stir it five 
minutes after the water in the outer vessel boils. You can eat it 
hot with sugar and cream, or pour into cups to form, and when cold, 
set on the ice until next morning. Turn out, and eat with cream 
and sugar. ' 

Broiled Chickens (deviled). 

Clean, split down the back, and broil over a clear fire in the 
usual way until they are done and begin to brown. Lay in a 
dripping-pan, and rub all over with a sauce made by whipping light 
a tablespoouful of made-mustard, a teaspoonful of vinegar, and a 
pinch of cayenne. Sift fine crumbs over all, and set on the upper 
grating of a hot oven to brown. Transfer to a hot chafing dish ; 
lay a little of the sauce on each leg and breast, and serve. 

Egg Biscuits. 

One quart of prepared flour ; a tablespoouful of lard, and twice 
as much butter ; a teaspoonful of salt ; two cups of milk ; the yolks 
of two eggs beaten light. 

Salt the flour, and sift it twice in a bowl, rub in the shortening 
thoroughly and lightly ; mix yolks and milk together, pour into a 
hole in the flour, work into a paste with as little handling as possv 
ble ; roll into a sheet half an inch thick ; cut into round cakes, and 
bake in a floured pan. Eat hot. 

Potatoes a la Paristenne. 

Cut into small, round marbles with a potato-gouge, and throw 
into ice cold water ; leave them there for half an hour ; dry thmn 


well between two clean towels, and drop into a kettle of t>oiling 
lard, slightly salted and peppered. Cook — ^not too fast — to a yellow- 
brown ; drain, and serve in a dish lined with a hot napkin. 


Ham Rarebit. Com Fritters. 

Bread, Butter and Olives. Radishes. 

Pink-and-White Cake. Lemonade. 

Ham Rarebit. 

One cupful of minced corned ham ; one cupful of dry, g^ted 
cheese ; two eggs ; three tablespoonfuls of cream or milk ; cayenne 
to taste ; slices of toasted bread, buttered. 

Beat the eggs light, mix meat and cheese, stir the eggs into the 
milk, and put all together in a bowl ; work to a batter, spread 
thickly on crustless slices of kuttered toast, brown quickly on the 
upper grating of the oven, and send at once to ta:ble. 

Corn Fritters. 

Cut the com from the cob, and mince with a keen chopper 
bruising as little as may be ; allow two eggs to a heaping cupful of 
the minced grains, a half-cupful of milk, a tablespoonful of pre- 
pared flour, a saltspoonful of salt, and a teacupful of melted butter. 
Beiit the eggs light, add the milk, butter, salt, finally the flour. 
Bake on a griddle and send in very hot. 

PiNK-AND- White-Cake. 

Three cups of prepared flour; two cups of sugar; whites of five 
eggs ; one cup of butter ; one cup of milk , one teaspeonful of 


powdered coclimeal ; one teaspoonfui of rose-water, and tli« dame of 
essence of bitter almond ; cream the butter and sugar. 

Add the milk, and stir in alternately the frothed whites and the 
flour, beating up lightly. Halve the batter, and mix with one portion 
the powdered cochineal dissolved in a tablespoonful of cold water^ and 
a tablespoonful of rose water, then, strain through double muslin ; to 
the other add the bitter almond flavoring. Put alternate spoonfuls ol 
pink and white batter into a buttered cake-mold and bake in a 
steady oven. If judiciously mixed, the cake will be prettily mot- 


Baked Soup* ^ Oysters au Grattn. 

Stewed Pigeons. String Beans au Maitre d^ HoUi. 

Scallop of Com and Tomatoes. 
Apple Meringue. Peaches. Pears. 


Barbd Soup. 

Two pounds of lean beef, chopped small; half a pound of 
corned ham, also minced; one onion; one carrot; a quarter cab- 
bage ; a pint of string beans ; a pint of corn cut from the cob ; six 
large tomatoes, sliced ; one turnip ; four potatoes (parboiled) ; a 
tablespoonful of minced parsley ; one tart apple, pared and quar* 
tered ; four quarts of cold water ; a heaping teaspoonfui of salt» and 
half as much pepper ; one teaspoonfui of sugar. 

Peel and cut the vegetables small ; pack them, alternately with 
the meat, in a stone jar ; season, cover with the water ; fit a top on 
the jar and cover the cracks around the edgM with a paste of flout 

I • 


and water ; set in a deep pan of cold water, put into the oven ami 
cook steadily for six hours ; as the water in the pan boils down, 
replenish from the boiling tea-kettle. A good family soup. Serve 
without straining. 

Oysters au Gratin. 

One quart of oysters. 

One cupful of thick, drawn butter, in which, after it is taken 
from the fire, have been mixed two beaten eggs and a teaspoonful 
of Durkee's salad-dressing, bread crumbs, pepper and salt. Drain the 
oysters, lay them on a soft cloth, and, spreading another over them, 
pat it to absorb all the moisture ; on a layer of these, arranged in a 
bake-dish, salted and peppered, put one of drawn butter, more 
oysters, more drawn butter, etc., until the materials are used up ; 
cover with fine crumbs, drop bits •f butter on top, and bake, covered, 
half an hour, then brown. 

Stewbd Pigeons. 

Draw and wash the pigeons, and lay them whole in abroad pot; 
scatter a little minced onion, pepper, salt and chopped parsley on 
them, and cover barely with weak broth or soup-stock; cover 
closely, and simmer, never boiling hard, until tender ; take out the 
birds and keep hot, while you strain the gravy ; skim off the fat, 
return to the fire and boil up sharply ; thicken with browned flour, 
put in a dozen chopped mushrooms, cook five minutes, add a glass 
of sherry, and pour over the pigeons. 

String Bnk^s au Maztre d^ Hotel. 

Stxing witli care ; cut into inch lengths and eook tttadir in 
9lenty of boiling water slightly salted ; drain dry ; have ready in 


a fiying-paii a tablespoonful of butter, salt, pepper and a tablespoon- 
fill of vinegar, bot, but not boiling ; stir in the beans, tossing 
ligbtly with a silver fork; and serve boL 

Scallop ov Corn and Tomatoes. 
' Sbave the com from the cob, and pack in alternate layers with 
tomatoes peeled and sliced in a bake-dish ; sprinkle each stratmn 
with butter, pepper, salt, a little sugar and a few bits, of minced 
onion, and, if you like, some shreds of fat salt pork ; cover with 
fine cnunbs, peppered and salted, with bits of butter here and 
bake, covered, until the surface is bubbling hot, then 

Afplx Msringub. 

Two cups of strained apple sauce ; four ^;gs ; four table _ 
fhls of sugar for the sance, one for the meringue ; one tablespoonfdl 
of butter stirred into the sauce while hot ; some good pie crust ; ' 
grated lemon-peel for seasoning. 

Beat four yolks and two whites light with the sugar, and whip 
with the sauce ; have ready a pie plate lined with nice crust, baked ; 
fill with the mixture ; spread with a meringue made of the remain- 
ing whites and sugar; brown lightly and i^uickly in a hot oven; 

No. S9. 

Farina GmeL Stewed Sheeps' Tongues. 

Oatmeal Bannocks. Qiopped Potatoes. 

Fruit Cofifce, Taa, 


I of batter ; one quart (^ 
milk ; balf-teaspoooful of salt ; bit of soda in the milk. 

Scald three cupfuls of milk ; wet the farina with the remaining 
cup of cold milk, and stir into the hot. Cook, stirring often, half 
an hour ; add the butter and salt, and cook ten minutes longer. 
Beat up well and pour oat. Eat with, or without sugar, as yon 

Stswbd Shbbfs' Tongues. 
Soak for an hour in cold water ; drain, and cover with boiling 
water until you can peel 'off the skin. Do this over night, and 
leave on ice until morning. Then split lengthwise into four pieces 
when yon have trimmed them neatly. Put for each tongue a table* 
spoonful of chopped pork into a saucepan, a teaspoonful of minced 
parsley, half a dozen chopped mushrooms, salt and pepper to taste, 
 and the juice of half a lemon for the whole number. Lay the split 
tongues on this prepared bed, pour in a cnpfiil of skinjmed gravy 
or weak broth — cold water, if you have neither — and stew gently 
until tender. Thicken with browned flour ; boil up and pour out 
Your butcher will save the tongues for you at a small cost, if you 
give him timely notice. A half-cup of stewed and strained toma' 
toes is an improvement to the stew. 

Oatubai. Bannocks. 

Three cups of oatmeal ; one cup of white flour, prepared; one 
pint of boiling milk ; two tablespoonfuls of butter ; half a teaspoon- 
ful of salt. 

Sift oatmeal, flour and salt twice together into a bowl, melt the 
butter' in the milk, make a hole in the middle of the meal, etc, and 


pour tUs in. Stir into a soft dough as quickly as possible^ roll into 
a sheet one-eighth of an inch thick, cut into round cakes^ and bake 
on a hot griddle. Butter while hot, and serve. They are gooji 
cold, also. 

Chopped Potatoes. 

Mince some fat roast beef coarsely and put into a £rying*paa 
with a few spoonfuls of minced parsley. As it heats throw in 
chopped potatoes, pepper and salt, and toss until they begin to 
brown. Turn out upon a hot dish. 





Cucumber Salad. 




Wftim Gingerbread. 

Iced Milk. 



Mince cold veal or chicken, season with pepper and salt, roll out 
a good pie crust, as for tarts, cut into squares or oblongs, as for 
turn-overs, put a tablespoonful of the seasoned meat in the center of 

each, brush the edges with white of egg^ and make into a neat roll 
enveloping the meat. Pinch the edges of the paste firmly together ; 
bake in a quick oven. When brown, wash over with beaten egg ; 
leave in the oven for a minute to glaze, and serve hot. These are 
nice made of cold calfs liver. 

Cucumber Sauu>. 

Peel and slice the cucumbers and leave in ice-water tpr an hour, 
drain, slice an onion, and lay in a cold dish alternately with tbm 
cucumbers, and season with ^vinegar, pepper and salt 

m jeast case, aissoivea in muiu water j one teospooniui oi sajx. - tww 

°^^ 4oar and salt together, pour in milk and yeast, and let ife 
or five hours before adding the beaten eggs, sugar and but* 
Drk these in well, and make it into small rolls ; set closely 
in a pan. Throw a cloth over tbein and let them stand 
;ht Bake in a steady oven. Just before taking them up, 
i top with white of egg in which a little sugar has been 

Warm Gingkrbksad. 

cap of sugar ; one cup of molasses ; one cup of butter ; one 
loppered " milk or cream ; four and a-half cups of flour ; . 
poonfnl of soda, sifted twice with the flour ; one tablespoonfttl 
r ; one teaspoonfnl of mixed mace and cinnamon ; three eggs. 
together molasses, sugar, butter and spices until they are 
it : imt in the milk, beaten eggs, and finally, flonr. Stir vigoc 
rflvemmtneB, and bake in a"card." Break, instcsd of «ttb 
ud «ttt with iced milk ac an accompaniment 


f Rioe SoiqBi, Baked Pickerd and Mashed Potatoes 

Stenred Chops. Gieen Peas. String Beans. 
Xitttuos StUd, Peach Ice-cream. Lemon Coke;. 



CuwiY Rich Soup* 

One cup of rice ; one tablespoonful of curry powder ; two quarts 
cif soup-stock, mutton, chicken or veal ; half an onion^ minced fine ; 
two tablespoonfuls of minced parsley ; salt to taste. 

Boil the rice tender in the stock when the latter has cooked 
fifteen minutes with the minced onion in it; add the parsley i salt 
and curry ; simmer twenty minutes, and turn out It should be 
quite thick with the rice. 


Bakxd Pickbrbu 

• * 

Clean a fine pickerel without removing the head, lay it in a 
dripping pan, and pour about it a large cupful of boiling water, in 
which has been melted a great spoonful of butter; cover with 
another pan, and cook half an hour ; baste plentifully with the but* 
ter-«nd-water, and cook uncovered, basting often, at intervals of 
fifteen minutes or longer, until tender ; transfer to a hot dish, and 
rub well all over with a sauce made by beating together a tabl^ 
spoonful of butter, one of finely minced parsley, and two tablespoon- 
fuls of anchovy paste. Garnish with sliced lemon, and send 
around mashed potatoes with it. 

Stbwad Chops. 

Broil the chops, and let them get cold. Put into a saucepan 
with a tablespoonful of minced onion, and two of butter; oover 
tightly, and set in a kettle of cold water. Bring slowly to the boiL 
At the end of an hour, add a cupful of hot broth (made from tbe 
trimmings of the chops), seasoned with pepper, salt, a pinch of cloves, 
and chopped parsley. Cover again, set the saucepan directly pn the 
range, and stew gently until thej;:hops are tender. Lay them on a 



with browned flour, stir in a 

^ ,^ J _,, one minute and pour over tlie 

chops. A few mushrooms improve this dish. Tough, ungainly 
mutton chops m&y be made tender and palatable by this prucess. 

String Beaks. 
Cut the strings from both sides of the beans, top and tail thun, 
,','i' and cut into two-inch lengths. Few cooks perform this task prop- 
erly. If it were always well done, beans would be a favorite dish 
with many who now " do not care for it. " Put over the fire in boil- 
ing, salted water, and cook forty minutes if the beans are young 
and tender, longer, if they are not. Drain, stir a good piece of 
butter through them, pepper and salt to taste. Send around vine- 
gar with them for such as like it. 

Pkach Icb-Ckbau. 
quart of ridi cream ; one pint of milk ; two and a half 
sugar ; one quart of peeled and minced peaches, 
ten the cream with two cups of sugar, mix with the milk, 
%. When half frozen, stir in the peaches, over which you 
nved the remaining half cup of sugar. Turn the freezer 
atil the mixture is firm ; pack in finely pounded ice, and 
until you are ready for it. Wrap a towel dipped in boiling 
waticr around the freezer and turn out. 

Lemon Cake. 
Two cups of powdered sugar ; one cup of butter ; half cupM 
«f milk ; four eggs ; three cups of prepared flour. 


Rub butter and sugar together, beat in the whipped yolks, the 
milk, then, .flour, and frothed whites by turns. Bake in jelly-cake 
tins. When cold, spread between the cakes this filling : 

Whites of three tggs and a pound of powdered sugar beaten to 
a meringue, then flavored with the grated peel of one lemon, and 
the juice of two. Should the juice thin the meringue too much, 
add more sugar. Cover the top of the cake "tfHith the same nii;ii:iurej 
let it stand three or four hours to harden the frosting^,, an.^^ ^^Vf 
with the ice cream. 

Mo. 28. 

Wheaten Grits. 
Ham fried in Batter. Broirned Potatoes. 

Rice Waffles. 
Fnth. Tea. Cofiee. 

Ham Fribd in Battsr. 


Cut even slices of cold cooked ham, and pepper them lightly. 
Make a batter of 'a cup of milk, two eggs, and a scant cup of pre 
pared flour ; salt slightly, dip the ham-slices in it, and fry them iq 
boiling lard, or dripping. Drain off the grease, and serve on a hoi 

Brownbd Potatoss. 

Boil with the skins on ; peel quickly, taking care not to break 
the potatoes. Lay in a pie-plate, pour half a cupAil of strained 
gravy over them, coat each well with them and brown on the upper 
gratinjf of the oven. Serve in the pie-dish. 


Id boiled rice ; three caps of 
•onr or battenniUc ; tbree eggs ; & teaapoonfal of soda, and one of 
■alt, sifted twice with the flour ; a tablespoonful of hud. 

Melt the kxd, and beat it well into the rice ; add the miUc, the 
*ggs whipped light, finally the flour. The batter should not be 
ftiff, so have " a light hand " with flour. Bake in well'gretMd 
wafflfr-irons. i 


Beef Balls. Oocn Calces. Potato Salsd. 

Bread and Butter. Crackers and Cheese. 

I«inoD Cream Toast Wilbur's Cocoa-theta. 

BSBP Baxjj. 
Chop cold corned beef evenly, and quite fine ; put into a sauce- 
pan a cup' of dra#n-batter, having for its foundation some of the 
liquor in which the meat was boiled, flavored by stewing a little 
chopped onion in it, then, straining it out, before adding a great 
spoonful of butter, rolled in one of browned flour ; while hot, stir 
in two beaten eggs, then the minced beef Season with pepper only, 
if the beef is well-salted ; stir all over the fire (there should be about 
two cnpfhls of the chopped meat), until very hot ; set away to get 
cold and stiflf; make into, ronnd balls about an inch and a half in 
diameter ; roll in beaten egg, then, in pounded cracker, and fry in 
boiling tat. Drain and ^K 

Corn Caxs. 
Shred the grains of green com quite fine ; beat into them a table- 
qpooaidl of melted butter, a teaspoou^l of sugar, three e^gs, a cup of 


mUk with two tablespoonfuls of prepared flour, half a teaspoonfol of 
salt and a little pepper. Mix well, and fry on a griddle as you would 
buckwheat or flannel-cakes. Send in relays to table, as they should 
be eaten hot 

Potato Saiad. 

Two cups of boiled potato, mealy and white, rubbed through a 
colander, and left to get cold. Half a cupful of white cabbage, 
shredded fine with a sharp knife, and criss-cross with the same— ^ 
chopping would bruise it Two tablespoonfuls of celery shred in 
the same way. Yolks of two hard boiled eggs, rubbed to a powder ; 
toss all together with a silver fork, and pour this dressing over it : 

Yolks of two eggs, beaten smooth ; one tablespoonful of melted 
butter ; one tea^poonful of sugar, and the same of corn-starch ; half- 
spoonful each, of salt and mustard, and a very little cayenne; a 
liberal half cupful of vinegar. 

Heat the vinegar and pour upon the yolks, sugar, butter and 
seasomng, well beaten together ; wet the corn-starch with water, and 
stir into the mixture ; cook all, stirring constantly, two minutes, or 
until it thickens, then, whip with a silver fork into the potato sakd. 
Set aside imdl very cold. 


Lemon Ciikam Toast. 

' Rounds of stale baker's bread, crustless, and cut with the top of 
a baking-powder box or a tin cake-cutter ; one pint of milk ; half 
a cup of sugar ; three eggs ; grated peel of half a lemon ; throe 
tablespoonfuls of prepared flour. 

Make a thin batter of the milk, eggs, sugar and flour, aMdca 
with lemon^peel, dfp each JXMind of b»ad in this, ooatitig both sides, 
and fry in boiling lard ; hieap ou g. h.o^ platter, spreadia;^ each pJMe 


ng a cup of powdered sugar to a cream 
on and a tablespoonful of warmed but- 


Fisli Bisque Maigre. Fricasseed Rabbits. 

Potato Croquettes. Baked Cauliflower. 

Peacli Pudding. Peacli Sauce. 

Fruit. Coffee. 

Fish Bisqub Majgrb. 

Three.pounds of black bass, Halibut or any other fine white fish ; 
half an onion ; three stalks of celery ; a tablespoonful of chopped 
parsley ; two quarts of boiling water ; one cupful of cracker crumbs ; 
a cupful of milk ; two tablespoonfuls of butter, pepper and salt ; six 
Bdston -crackers. 

Cut the fish into inch-square pieces, and pnt over the fire with 
the onion, celery uid boning water. Cook tmtil the fish is tender ; 
take out the pieces with a skimmer ; remove the bones, and chop 
the fish fine. Strain the liquor left in the pot, and return to the 
fire with the minced fish, parsley and crumbs. Season judiciously ; 
stir, to a gentle boil ; add the butter, and lastly the milk, which 
should have been scalding hot In another vessel. Simmer one 
minute, and pour upon the split crackers, these having been soake<£ 
in hot milk, salted, pei^>ered and buttered, and arranged as a lining 
to the tureen. This soup is delicioos. 


deaa catrefhlly and joint a pair of broiling chickens ; roll each 
^eee in Mltod flenr, and put in a saucepan, in which are simmering 


two tablespoonfuls of clarified dripping, aud one of butter ; add a 
t^tspoonful of chopped onion and shake over the fire until the meat 
is browned lightly ; pour in a cupful of boiling water, season with 
parsley, pepper, salt, and a pinch of cloves ; cover closely, and cook 
slowly until tender. Take up the meat and keep in a hot chafing- 
dish ; strain the gravy, thicken with browned flour, boil up sharply, 
add the juice of a lemon and a glass of claret ; pour upon the chick- 
ens, and let all stand over hot water five minutes before sending to 
table. The fricassee is improved by the addition to the gravy of 
a can of mushrooms. 

• • • 

Potato Croquettes. 

Boil a dozen potatoes, rub them through a colander, or whip 
them light with two forks ; work in, while hot, a tablespoonful of 
butter, half a cupful of hot milk, a little salt and pepper ; stir in a 
saucepan until smoking hot, beat in two eggs, and continue to beat 
until you have a smooth mass, boiling hot ; turn out on a dish, and 
let it get cold ; flour your hands, make the mixture into croquettes 
and roll in beaten tgg^ then in cracker-crumbes ; fry in plenty of 
hot lard* Drain off the fat and serve. 

Baked Cauuflower. 

Boil tender, but not until it breaks ; split down the middle with 
a sharp knife ; lay the cut sides downward in a bake-dish ; pour 

* • 

over and about it a large cupful of drawn butter, sift fine crumbs 
on top, and set it in the oven until it begins to brown. Serve in 
the bake-dish. Pass vinegar, or cut lemon with it. 

Peach Pudding. ' 

i'eel and stone a doeen fine peaches ; strew thickly with sugar, 
t set in a cold place for an Jiour. Make a batter of a quart of 

ir eggs, a table- 
Jt, beat tbe eggs 

,.^ , , , , , ^ together for a 

minnte ; drain and wipe the peaches and lay them in a buttcrtd 
padding-dish, poor the batter over them, and bake, covered, forty- 
five minutes in a steady oven, then brown lightly. 

Pkach Saucb. 
Strain the liqnor dimiQed ^m the peaches, and heat it ; 
with six tableBpoonfnls of sugar ; stir imtil hot and clear ; add a 
taUet poonfdl of butter, a glass of brandy and a pinch of rinnimwi. 
Kmmer one minute, and pour into a boat. 

No. 24. 

Boglish Oatmeal Porridge. 

Beef Sausages. Raised Mnffins. 

Stowed Potatoes. Brown and White Bread. 

Tea. CofEee. Fruit. 

Bngush Oatubal Porridgk. 
Wet one cup of oatmeal and a teaspoonfnl of salt into a paste 
witii cold water, and stir into a quart of boiling water ; put into a 
farina-kettle ; fill the outer vessel with boiling water, and set at one 
side of the range when you go to bed, and the fire is low ; stir wetU 
be£n« leaving it, and again before setting it over the fire in the 
morning. Do not pntaspoon in it again, but cook for more than 
an konr befixe dialing. 


Bbbp Sausagbs. 

Chop a tougli or coarse " steak-piece " fine, or get your butcher 
to do it for you ; season with a little powdered thyme, salt, pepper, 
a very little mustard, ateaspoonful of lemon juice, and a pinch of 
grated lemon peel; make into round, flat cakes, roll in flour, 
and fry in a little hot dripping or butter, turning as they brown. 
Drain, and serve hot. 

Raised Muffins (without ^;gt). 

Two cups of milk ; a teaspoonful of lard or butter ; three cup6 
of flour ; half a yeast cake ; a teaspoonful of salt sifted with the 

Heat the milk; stir in the shortening, and when blood-waim 
add half the flour, and beat hard for three minutes ; let it rise in a 
moderately warm place all night ; in the morning, work in the rest 
of the flour and the salt ; make into balls and let it rise in greased 
muffin-rings, set on a floured board. When light, slip a cake-turner 
under each and transfer to a hot griddle well greased. Turn, when 
the under side is done. Bat warm, pulling them open to butter 


Scalloped Bggs. Pried Sweet Potatoes. . 

Bread. Butter. Pickles. 

Cold Meat Warm Jelly Cake. Tea. 

Scalloped Bogs. 

eggs ; one cup of milk ; a tablespoonful of battv ] two t&e^ 
spoonfuls of corn-starch ; pepper ; salt ; cmmbs, 


A Umnr them into coH water; pedoft 

1, chop the whites very fine and nib the 

milk to boiling, stir in the butter, cut up 

i\ they begin to thicken, then, add the 

minced vhites and seasoning ; drop bits of butter on them, pepper 

uid salt, and cover with a layer of the powdered yolks ; next, comes 

a stratum of the whites and drawn butter, and a final crust of tha 

crumbs, salted, peppered, and buttered. Bake, covered^ twenty 

minntes, brown slightly, and serve in a |ne dish. 


Ped parlxHled sweet potatoes while hot, slice, and let them get 
cdd ; salt and pepper them, and fry to a nice brown in hot dripping, 
turning as the under side browns ; take up as fast as th^ are done, 
and, shaking off the fat, lay on a heated dish ; serve hot A nice 
way of disposing of potatoes left over from yesterday's dinner. In 
tiiis case, slice while warm. 

Warm Cakhs. 
iree cups of prepared flour ; three eggs ; three-quarters of a 
' butter ; two cups of sugar ; a generous half-cup of milk ; 
up of apple, peach, or other sweet jelly ; ' cream, butter and 
; add the beaten yolks, the milk, then, the flour and whites 
ately; bake ia jelly cake tins, and, while still warm, spread 
he jelly, and serve. Pftss tea or chocolate with it. 

Beef and Sago Sonpi Cod and Macaroni 

Uver, a la Jardiniere. Stewed Celery (brownl. 

Potato Croqnettes. Hedgehog Padding. 

Cofiee. F^niib 


Beef and Sago Soup. 

Three pounds of coarse beef minced fine ; three quarts of cold 
water ; one tablespoonful of minced onion ; half a cup of German 
sago, soaked for two hours in a cup of cold water ; salt and pepper 
to taste. 

Put beef, onion and water on together, and cook gently four 
hours, and until the liquid is reduced to two quarts ; season, and set 
aside until next day; skim oflF the fat, strain through a coarse 
cloth ; put the stock back over the fire, and, when it boils, throw in 
the white and shell of an ^gg ; boil slowly five minutes ; strain again 
without squeezing, return to the fire with the soaked sago, and 
simmer fifteen minutes. 

Cod and Macaroni. 

Half-pound of macaroni ; three tablespoonfuls of grated cheese ; 
one cupful of cold boiled cod (fresh), minced fine; one cupful of 
warm milk ; one great spoonful of butter, cut up in one of prepared 
flour ; salt and dust of cayenne. 

Break the macaroni into inch lengths, and boil in salted water 
until clear, but not broken. While it is boiling, heat the milk, stir 
in the floured butter, pepper, salt and cheese. As it thickens, add 
the minced fish, lastly the macaroni, drained, and turn into a deep 
dish. Let it stand in hot water five minutes before sending to table. 
Make a separate course of it. 

Liver a la Jardiniere. 

Wash the liver, and lay it whole in cold salt-and-water for one 
hour ; lard it then, diagonally, with strips of fat salt pork project- 
ing on each side ; slice, and cut into dice one carrot, half an onion, 
two roots of oyster plant, and one turnip. Parboil them for ten 
minutes, drain, and throw into cold water until cooled ; drain again. 


cover the bottom of a broad pot with them, and lay the liver on 
them ; pour in two cupfuls of cold water, cover closely, and cook 
very slowly— turning the liver once — for three hours. Take up the 
liver, and lay it on a hot platter ; then, the vegetables with a skim- 
mer, shaking off the grease, and put about the base of the liver. 
Strain the gravy left in the pot, thicken with browned flour ; boill 
np, season with lemon juice and catsup, and pour some over the 
Kver, most of it into a gravy-boat. ' 

Stewkd Crlkrt (brown). 
Scrape the stalks of a bunch of celery, cut Into inch-lengths and 
cook tender in a cup of soup-stock or gravy, diluted and strained ; 
heat a tablespoonful of butter in a frjdng-pan, and stir into it a 
tablespoonful or so of browned flonr until you have a smooth tvitx. 
Drain the celery, add the liquor (strained) to that in the frying-pan, 
season with pepper and salt, boil up, and pour over the celery in a 
deep dish. 

Potato Croqtjettks. 
, Two cups of smoothly mashed potatoes ; one egg beaten lls:ht • 
half cup of milk; one teaspoonful of butter, pepper and salt. 

Beat all together until light, stir in a saucepan until hot and 
stiffened. Turn out upon a flat dish to get cold. Form It into cro- 
quettes, roll in beaten egg, then in fine crumbs, and fry in hot 
dripping. Drain from the fat in a split spoon and arrange on a hot 

Hbdgbhog Puddiko. 
Two cups of milk; three eggs; half cup of sugar; qtuuter 
pound of dtron ; one cup of wine ; one glass of brandy ; one " brici; " 
sponge cake. 


Cut the citron into strips an inch long, and perhaps a sixteenth 
of an inch thick, and stick in regular rows along the top of the 
cake. Some hours before dinner pour over it, as it lies on the 
platter, or in a long. glass dish, the wine, then the brandy ; make a 
custard of the sugar, yolks-and-milk ; cook, until it begins to 
thicken, and while lukewarm, pour over the cake ; when quite cold, 
heap a meringue, made by whipping the whites stiflF with a little 
powdered sugar, on the custard, leaving the bristly back of the 
" hedgehog *' in sight. 

No. 26. 

Wheaten Grits. Breakfast Bacoiu Boiled Bggs. ^ 

Waffles. Cold Bread. Fruit 

Tea. Coffee. 

Wheaten Grtts. 

A redpe for the preparation of this cereal tnay be found in No. a 

Breakfast Bacon. 

Boneless breakfast bacon, usually dubbed " English " by cour- 
tesy, is for sale at every grocer's. It is an inevitable adjunct of the 
English breakfast, and a valuable appetizer. "Ferris*" is an 
excellent brand. 

\ Slice it smooth and thin, and fiy in its own fat until clear and 
•* ruffled " at the edges. What some people call " crisp bacon," is 
overdone and ruined. Drain off the fat, and serve dry on a hat 


Boiled Eggs. 
Wash and lay m warm — not liot — water until you are ready to 
put them on tlie breakfast-table. Have then ready in an egg-boiler 
or other vessel, water that is actually on the boil. Change the eggs 
into it, and instantly extinguish the spirit-lamp beneath, or take 
from the fire. Cover the vessel" closely, and wrap a thick cloth 
about it to keep In the heat. Leave the eggs in the water six min- 
utes, then transfer to cups or glasses. Eggs cooked thus are of 
uniform softness throughout, and far more wholesome than when 
boiled fast, long enough to cook the whites into indigestible tough- 
ness, leaving the yolks liquid. Eat from the shell once, and you 
will never again prefer to empty them into glasses. 


One quart of milk ; one quart of sifted flour, in which is mixed 
one even teaspoonftil of fine salt ; three tablespoonfuls of melted 
butter ; half a yeast-cake dissolved in warm water ; two eggs ; one 
teasppouful of sugar. 

Sift flour, salt and sugar into a bowl, make a hole in the middle, 
and pour in the milk and butter. Work down the flour from the 
sides until, all is smoothly mixed in, then add the yeast beaten in 
thoroughly. Set to rise over night ; early in the morning put in 
&e beaten eggs, whip hard, and let the batter rise half an hour 
Vmger, before baking it in well-greased waffle-irons. 


Beef Loaf. Sardines on Toast. 

ColdBreftd. Crackers. Cheese. 

Cocoanut Cake. Tea. 


Beef Loaf. 

Chop very fine, or have your butcher mince two pounds of 
coarse lean beef. Season spicily with pepper, salt, nutmeg, sum- 
mer savory, or sweet marjoram, and a cautious sprinkling of minced 
onion. Beat two eggs light and beat up with the mass. Press 
hard into a bowl ; fit a saucer or plate (inverted) upon the meat and 
set in a dripping-pan of boiling water to cook slowly for an hour 
and a quarter. Lay a weight on the surface when it is done, and 
let it get perfectly cold before turning out. Cut in perpendicular 

Sardines on Toast. 

Take the saidines £rom the box, lay on soft paper to absorb l^e 
fat, pressing another sheet of paper on them. Have n triangles of 
delicately browned and buttered toast on a dish ; lay a sardine on 
each, and garnish with sliced lemon. 

CocoANUT Care. 

Two cups of prepared flour ; one heaping cup of powdered 
sugar ; half a cup of butter ; half a cup of inilk ; three eggs ; 
one grated cocoanut, mixed with a cupful of powdered sugar, and 
left to stand two hours. 

Rub butter and sugar to a cream ; stir in the beaten yolks, 
the milk, then the frothed whites and the flour. Bake in jelly cake 
tins ; spread the cocoanut and sugar between the layers and on top. 


Lobster Chowder. Braised VeaL Potato Hilloeks. 

Stewed Tomato. Indian Meal Puddiny. 

. Fruit. Coffee. 



it from the shell, and cnt into 

crackers, split and buttered ; 
scant quarter-teaspoonful of 
it rolled in one of prepared 

Scald the milk, and stir in seasoning, butter and flour ; cook 
Aue minute ; add the lobster, and simmer five minutes. Line a 
tureen with the toasted and buttered crackers, dipping each quickly 
in b(nling water before putting it in place, and pour in the chowder. 
Send axDond sliced lemon with it 

Brabbd VBAt. 
Chop a hal^ponnd of fat salt pork fine, and put half of it in 
the bottom of a broad pot ; sprinkle it with minced onion, sweet 
herbs, and a teaspoonfhl of chopped carrot. Lay a breast of veal 
on this bed, and cover it with a similar layer. Pour in carefully a 
qnait of weak .broth, if yon have it If not, cold water; season 
with pepper and salt. Fit a tight lid on the top and set it where it 
«ook slowly — ^very slowly — for two hours at least. Now take up 
the meat, rub butter all oijer it, and dredge thickly with browned 
flour. Put it into a dripping-pan, strain the gravy from the pot into 
this, not pouring it on the meat, and bake half an hour in a goodi 
rven, basting, every five minutes with the gravy. Transfer the veal 
to a hot dish, thicken the gravy in the pan with browned flour wet 
with cold water; boil np, and serve in a boat. 

Potato Hillocks. 
Whip hcXitA potatoes light with a little butter and milk, and 
■nuKm with salt and pepper. Beat in a raw egg to bind the mix> 


ture, shape iuto small conical heaps; set in a greased pan, and as 
they brown glaze with the butter. The oven must be very hot. 
Slip a cake turner under each hillock, and transfer to a hot platter. 

Stewed Tomato. 

One dozen ripe tomatoes ; one tablespoonful of butter ; one table- 
spoouful of sugar ; salt and pepper to taste. 

Pour boiling water over the tomatoes to loosen the skins. Peel, 
cut iuto quarters, and stew for twenty minutes. Add butter, sugar, 
salt and pepper, and leave them on the fire for twenty minutes 
longer. Turn into a deep vegetable dish. 

Indian Meal Pudding. 

One cup of yellow Indian meal ; one quart and a cupful of milk ; 
three eggs ; half a cup of molasses ; one generous tablespoonful of 
butter ; one teaspoonful of salt ; one pint of boiling water ; half 
teaspoonful each of cinnamon and mace. 

Scald the salted meal with the water. Heat the milk in a farina 
kettle ; stir in the scalded meal and boil, stirring often, for half an 
hour. Beat the eggs light, put in the butter-and-molasses stirred . 
together until they are several shades lighter than at first, add the 
spice, lastly, the batter from the farina kettle, beaten in, a little at 
a time, until all the ingredients are thoroughly incorporated. 
Grease a pudding-dish, pour in the mixture and bake, covered, in a 
steady oven three-quarters of an hour. Remove the lid and brown. 
This is the genuine, old-fashioned New England " Indian " pud- 
ding. Eat with sauce, or with cream and sugar. It is very nice. 

The Plague of Flies. 

IT became apparent by the time tie last month of our nominal 
American spring was half-gone, that the year of which I write 
was to be cursed by a full " fly season." One week of unsea- 
sonably warm weather brought the buzzing horde out in force 
from the mysterious comers into which the dear old cleau-out-of- 
fashion-and-oiit-of-mind " Cobwebs io catch flies " used to tell us, the 
harmless little fly " crept to sleep all winter." In our home, we bum 
the contents of our dust-pans, and, as winter shows signs of abdicating 
in favor of beauteous spring, we redouble our zeal in sweeping rooms 
and suspicious examination of carpet edges. Rugs are shaken harder 
and oftener, closets inspected, and their contents sifted rigorously. 
The dogma that with the fluff collected by the broom go into the 
fire the eggs of house-flies, the larvse of moths, etc., is held in 
cheerful sincerity of belief. Not that we — or any of our acquaint- 
ances—ever saw a house-fly egg [genus Mused), But, reasoning 
from analogy, we assume that this is the Muscan method of repro- 
duction illimitable, of maddening multiplication. 

In this fateful year, Tyndall's fascinating treatise on " Dust and 
Disease " had been read in our home circle, and, as a consequence, 
A mild craze on the subject of bacteria and infusoria possessed most 
of us. Spontaneous generation was demonstrated by onr puthor to 
be an exploded myii. 


Upon housewifely fidelity depended the health and comfort of 
tile family. Where no dust was, disease-germs were niL When 
our round of exploration was ended, we hugged ourselves in the 
conviction that not a loophole remained- unguarded. 

The hot spell in May awoke us rudely from our dream of secu- 
rity. If frogs had hopped into our kneading-troughs, or hailstones 
and fire that ran along the ground swept our thoroughfares, we 
could hardly have been more confounded than by ocular proof that 
Musca ova by the tens of thousands had lain untouched by broom or 
duster in more-than-ever mysterious " comers," and had awakened 
at the call of the south-wind along with violets, tulips and spring 
bonnets. Disdainful of larvae and polywog precedent, each of the 
myriads, for all we could see to the contrary, was hatched full 
grown, with more than the regular number of legs, and a " sta3dng 
power " of voracity that would have done credit to a condor. 

They descended and ascended upon us, terrible as an army 
with banners and bagpipes. Their hum above our tables, their 
titillating touch upon our noses and lips in what we could not call 
*'sleeping-rooms" after daylight — ^were tease and torment ; the foray 
of legions in the kitchen was disgust and desperation. 

Flies and dirt — seen or unseen — are too closely joined together 
in the housekeeper's^ mind to be put asunder while reason endures. 
The domestic brigade sprang to arms. Fly-doors were hung in all 
the portals that opened into the outer world ; wire-screens fitted 
into every window ; rooms that always have been clean, were sub* 
jected to such scouring and brushing and burnishing as raised them 
above hypercritical suspicion ; cool dusks reigpaed throughout the 
house while the sun was above the horizon. Bach morning, the 
brigade, armed with palm-leaf fans and damp towels, charged upon 
the winged battalions, beat out all that could be exjpelled from the 
fort, then massacred the stragglers. Each day, forgetful of post 


last victory had percted upon 
our dusters. In half an hour, into library, sewing-room, most of 
all, kitchen and dining-room, stole the shrill droning of a hundred 
tiny bagpipes, the slogan of a reconstructed host. We had met the 
enemy and were, as usual, theirs. 

The balloon-shaped fly-trap, made of wire netting, set above a 
isaucer containing a seductive mixture of treacle and pepper, slew 
its thousands. We gave them the benefit of no probability of actual 
decease, but cremated the mass, animate and inanimate, *' in one 
red burial blent " in the kitchen grate. Drowned flies, buried flies, 
flies that have been stunned and crushed, come to life. The tena- 
city with which they hold to a vampire-like existence is as mirac- 
t ulons as their incubation in " comers " nobody ever finds. ' They 
are never fairly dead except in the shape of coal-ashes. 

The clock-woi;k fly-trap revolved by day and by night, and slew 
its ten thousands, until it seemed as if the number consumed must 
make an appreciative difference in the quantity of fuel used per 

And still the buzz and tickling and swarming went on. We 
' inhaled no air save such as was strained through reticulated wire, 
but. the mustering of the Musca myriad was as if the filtered ele- 
jnent had taken visible and auricular life. The plague was phenom- 
enal. Where did they come from ? What did their appearance 
and aojonm portend ? We were ashamed with a humiliation every 
properly-trained housewife will comprehend. But for the danger to 
surrounding buildings, it is possible that we might have lent obe- 
dient heed to the proposition of the chief of our clan, and burned 
down the house to get rid of the flies. 

To us, in extremity, drifted a newspaper-scrap which was neither 
[ nor judicial. Somebody picked it up somewhere. A drown- 
an wonld have caught at it, as we did, had it bobbed at him 



fix>m the crest of the wave. It was not quite expKcit in the direo^ 
tions it conveyed, but we got at the meaning of the extract and put 
ft into practice as follows : We had Persian insect powder in th« 
house, also the implement, in shape like a big hunting-watch^ with 
a small pipe let into one side, with which we had projected the yet 
low dust into comers where might lurk the eggs or pupae of moths. 
This we charged to the nozzle. That night, the kitchen and 
dining-room were cleared of such small articles as would have to be 
washed if the powder fell on them ; windows and doors were made 
fast, and an operator, standing in the middle of the floor, worked 
the spring-top of the round case that expelled the powder, throwing 
it upward at an angle of forty-five degrees, toward every comer 
and side of the apartment. We used a boxful in each room, then 
half as much on each succeeding occasion. The rooms were not 
entered again until morning. 

Cook declared that she swept up "a full pint of the little bastes.'' 
The waitress did not measure her trophies, but reported that floor 
and furniture were strewed with bodies. It was a miniature edition 
of the destruction of Sennacherib by an unseen agent. To make 
sure that our foes were like his army, all dead corpses, we con^ 
signed them without delay to the crematory. 

This was d(me on Saturday night ; an ineffable peace reigned 
over our Sunday breakfast 

" It is too good to be true I " said one. " I am reverently thank« 
ful. I have felt for weeks as if the shadow of Moses' rod rested on 
our house." 

Another : — " The marvel is that Pharoah hardened his heart 
again. 1 have less respect for his common sense than ever before.'* 


Still another : — " Our text runs in my mind continually :— * 
• They did take their food with gladness and singleness of heart' " 


Toward evening, the vanquished leaders sent in scouts, few in 
number, and wary, to reconnoiter the battlefield. A repetition of 
the experiment of the preceding evening left not one to cany the 

If I have told it lightly, it is not hecatise the infliction was not 
grkvons, and the deliverance welcome beyond expression. Since 
theiif we'have held our own successfully in the height of " fly- 
tiine." In very hot weather the powder is used every night for a 
week or two at a time ; in ordinary circumstances, and by observing 
common precaution in the matter of screen-doors and darkened 
rooms, twice or three times a week suffice to keep the premises 
clear. While the remedy leaves no trace of its recent presence to 
sight or smell, after the floor is swept and the furniture dusted, we 
have not thought it prudent to use it in bed-chambers. But we 
have learned that kitchen and dining-room are the enemy's head- 
quarters, and that heroic measures here cut off supplies from the 
upper part of the house. 

I shall esteem myself happy if this humble sketch may be the 
"means of extending the knowledge of a device so simple, yet so 
efficacious, in abating one of the most annoying of minor nuisances 
of daily life in summer weather. 

The Dinner-Pail. 

T ¥ I HILE sitting on the piazza of a house in a New England 
III town two or three years ago, a mirthful caprice moved 
^^^^ me to count what the young people about me named 
the " pail-brigade." A few minutes after six o'clock, 
the pleasant street was the thoroughfare to the upper suburbs for 
many of the operatives in a large down-town factory. Out of 150 
of these, 140 carried dinner-pails, 7, baskets, and 3 were empty- 
handed. The questioh was then suggested and discussed as 
to the superior convenience of the close, airless pail over the basket 
for conveyance of a cold lunch. 

What is known as the " picnic basket " is heavy and costly. 
Othenvise, the . neat service of plate and china stowed away in 
sockets made fast to the sides and top, would soon drive the 
unsightly tin vessel from the field. A stout willow basket of con- 
venient size, with straight sides and a well-fitted cover, can be made 
as commodious by the exercise of a little feminine ingenuity. I^t 
inch-wide strips of linen, doubled and stiched at the edges, be 
tacked in loops on the inside, with white flax thread t^at will 
be scarcely visible on the exterior. In these keep knives, forks, 
spoons, pepper and salt cruets, and napkins. Lay a folded napkin 
in the bottom, another over all, when the provisions are packed in 
the interior ; tie the top in place with a bright ribbon or braid, and 


you Iiave wlut^ while it is really a paxmler (from tlie Latin pax 
bread), might be a pretty hamper of fruit and flowers, such as an 
opulent householder would be willing to carry to a neighbor. Dr. 
Holland's celebrated essay on The Little Tin Pail^ may do much 
to modify thf essential commonness of the utensil to those who 
have read it But it is not false pride that makes a man unwilling 
to proclaim 2o the street-car and sidewalk public : ^' I am taking my 
dinner wi\h me to my shop or factory." The editor does not care to 
wear hi^ v^n behind his ear abroad, nor the clerg}rman his gown and 
bands. Good taste avoids the ^^ shoppy '* flavor in places of general 

Tht; actual drawbacks of the 'kittle tin pail'' outweigh the 
' ttsthitic objections. . Fresh bread becomes sodden, pastry heavy, 
ix&d the most strongly flavored edible wins the day to the extent of 
ll^eping all the contents of the vessel in its own odor by dinner- 
lime. To this are superadded the smell and taste of the imventi* 
Vited chamber, large or small, in which provisions are kept 

Before offering recipes for some oif the scores of dainty lunches^ 
neither expensive nor difficult oif preparation, with which the 
monotony of the mid-day meal may be varied, let me enter a plea 
for the stomach of a tired man whose appetite has been dulled by 
mechanical, in-door toiL He needs a more cunning caterer than 
does he whom fresh air and the fragrance of growing things 
provide with sauce for his daily saleratus biscuit and fat saltj 

You cannot tempt the artisan with the revelation of hot roast, 
fricassees, and warm vegetables, as he opens pail or hamper, but 
neither need you give him every day slices of cold meat, packed 
, between bread and butter " hunks," with pickles and pie as afler- 
oourses. Keep on hand tissue-paper in which to wrap his sand^ 
wichesi ; save up candy and Chp^mas-boxes for cake ; buy fanciful 


(and cheap) flasks and cruets for condiments. See that lie has a 
clean napkin daily — not a cere-cloth in which the dead smell of 
yesterday's lunch* is enfolded. In hot weather, tell him to buy . 
ice at noon for the bottle of sugared tea or caft an lait you hare 
put in cold, lest the warmth should melt butter and soften meat 
The sandwich family is most useful and popular when th« 
business of the hour is the preparation of a |)ortable lunch. The 
general directions for sandwich manufacture are the same* in all 
cases. Butter the end of the loaf smoothly, slice thin with a keen 
knife, and pare off the crust. Cut in triangles, or in long, narrow 
strips, or give the full size of the loaf-slice, as you like. Lay the 
filling thickly on the butterod side of one piece, and press the fel^ 
low, buttered side inward, gently upon it. Make all into uni- 
form shape and dimensions, that you may pile them into a neat paiod. 

Ham Sandwichb& 

Chop the meat, lean and fat, fine; season with pepper, and if 
agreeable, a very little mustard. The yolks of two or three hard- 
boiled eggs, minced and worked in with the meat, make a pleasant 

Chbbss and Egg Sandwichbs. 

Orate the cheese, and to each cupful add tlie yolks of ihxee 
hard-boiled eggs, minced fine ; rub to a paste with a teaspooniul of 
butter, season to taste with salt and pepper, and spread between 
buttered bread or crackers. These are nice made of graham bread* 

Sardins Sandwichbs. 

Wash the <nl from a dozen sardines, wipe them dry, talce out 
the back-bones, and scrape with a knife and fork to a paste ; season 
with pepper and lemon-juice, and lay between buttered aliees of bmd. 

•  'i".-. <    . * 

 < .« 



Bacon and Mutton Sandwichbs. 

!fty slices of breakfast-bacon in tbeir own fat, and let them get 
cold ; slice cold mntton, lamb or veal thin, pepper lightly, ancS lay 
on a buttered slice of bread ; on the meat one or two bits of bacon, 
and cover with the fellow-slice of bread and butter. Proceed thus 
until all the materials are used up. 

Crackkr and Anchovy Sandwichbs. 
These are rathet an " appetizer," than substantial food. Toast' 


split Boston crackers or whole " snow-flakes " lightly ; butter while 
hot, and when cool, spread with anchovy paste. Put together of 
course, with the butter and paste inside. 

DsviLBD Eggs. 

Boil six eggs hard and throw them into cold water. Divide into 
halves cut crosswise, take out the yolks and rub to a paste with a 
generous teaspoonful of butter. Season with pepper, salt and a 
suspicion of mustard. 

' Mold into balls the size and shape of the abstracted yolks, put 
back 'into the hollowed whites, fit the halves neatly together and 
roll ^each egg up in tissue paper, as you would a bon-bon, twisting 
the paper at the ends. If you wish to make the entree ornamental, 
fringe the squares of paper before. enveloping the eggs. They are 
yet more savory if you have some minced giblets (boiled and cold) 
to mix with the yolks, and a little gravy with which to moist^i the 

CmcKittT Salad. 

A. can of boned chicken will make enough for two daiys. Misee 

coarsely, season with pepper and salt, and pack into a small bowl 


or cup. In dnother, put some crisp lettuce-leaves with a small, 
lump of ice, tie a piece of cloth over the top, paper over this, and 
set securely in the bottom of the basket. Pour a few spoonfuls of 
Durkee's incomparable salad-dressing into a wide-mouthed phial, 
and cork it. With this, send thin slices of buttered bread, and 
instruct your John to drain the lettuce at lunch-time, and after 
lining the bowl with the leaves, to put the chicken on them, and 
pour the dressing upon the chicken. 


A redpc for this was given in No. 5 Spring, It is spicily 
tempting to a hungry man, easily made, and keeps well. 


Instead of the blunt triangle of leathery pie which will emerge 
from nineteen out of twenty dinner pails opened by his comrades, 
provide John with fresh fruit in its season. 

Oranges, bananas and grapes cost no more than pie ; apples, 
berries, and, in summer, peaches, less, when the original price is 
counted. If we estimate the ruin wrought upon digestion by pastry 
and doughnuts, we are ready to affirm that he could better aflford 
hot-house fruits at their dearest, than to satisfy the cravings of 
nature with these home-made " delicacies." 


Do not butter bread or biscuits while hot, for John's luadneott, 
or put then in his pail or (basket) until they are quite oald. 
Always give him crackers and cheese to aid digestion and '^ topH>ff '' 
the repast* 


Pickled Oystbrs, 

in their seasonj are not an expensive article of diet A C[uart at 
forty cents, put up by yourself in ten minutes' time, at a cost of 
perhaps five cents for vinegar and spices, will make a couple of 
delightful luncP-es, with what the French call " bread at discretioc," 
and for desscf>^ >*. couple of baked apples, with or withcat si^pu- and 

Autumn Bills of Fare. 

Na 86. 


Wheaten Grits. 

MnttoQ Chops and Mashed Potatoes. Bgg-GemM, 

Cold Bread. Toast 

Oranges. Oo£Ebe. Chocsolate. 

MurroM CBortL 

If yoor Imtdier has not ttimmed the chops Into shape, remonng 

the skin and most of the fat, do it yonrself ; then flatten them vitb 
the broad side of a hatchet. Broil quickly and caxefhlly orer a 
clear fire, lifting the gridiron when there is danger of bnminj^ 
Have ready the block-tin platter of a chafing-dish, heaped in ths 
middle with mashed potatoes, which have been worked light with 
butter and milk. About this mound arrange the chops, the laxg« 
ends downward, the small ones inclining toward tha sumnut of the 
hillock. Pass currant-JMlly with tlwBk 


Four eggs ; fimr cups of prepared flour ; two cups of milk ; one 
tablespoonful of butter chopped into the flour ; one teaspoonful of 
salt sifted with the, flour. Whip the yolks thick and smooth, add 
the milk, the whites, Anally the flour, stirred in quickly and hard; 
half fill heated gem-pans with the batter, and bake in a quick oven. 
' Send to table as soon as they are done. 


Stewed Lobster. 

Toasted Crackers. Saratoga Potatoes, 

Bread and Batter. Apple I^rramid. 

Light Cakes. 

Stewbd Lobsteol 

One can of lobster; one cup of good broth, cleared of fat, and 
strained through a cloth ; half a cup of milk ; juice of a lemon ; two 
tablespooniuls of butter rolled in one of flour; cayenne pepper and 
salt ^ 

Open the can early in the day, emp^ng the contents into 
 a bowl, and setting this in a cold place. Cut the meat into clean 
dice, heat the broth, seasoned in a saucepan, and, as it boils, lay in 
the lobster ; cook ten minutes gently, add the lemon, and cover at 
the side of the range for five minutes. Have the milk hot in a 
farina-kettle, stir it into the floured butter, and cook three minutes. 
Pour the lobster into a deep dish, then, carefully, mixing in well^ 
the scalding thickened milk, and serve. 



Toasted Crackers. 

Toast split Boston, or whole snowflake crackers quickly and 
lightly on both sides, butter while hot and pass with the lobster* 
Also, lemon cut into eighths. 

Saratoga Potatoes. 

If you have not time to fry these yourself, buy them fresh from 
your grocer. When good, they are really nice. When bad, few 
things more detestable find their way to the tables of civilized peo- 
ple. Heat them quickly in the oven and take them out before they . 
are brown. Send to table in a deep dish lined with a hot napkin* 

Apple Pyramid. 

Pare, halve and core a dozen fine tart apples, dropping into cold 
water as you pare them. Have ready in a saucepan two tablespoon- 
fuls of melted butter, a cupful of granulated sugar, the strained 
juice of two lemons and a blade of mace. Lay the apples in this, 
coating each piece with the mixture. Cover closely and set in a 
vessel of hot water, which bring to a slow boil. Leave the apples 
on until they are tender and clear ; take out with care not to break 
tliem ; pile them in the form of a cone on a stone china dish ; co^rtt 
with a meringue made by frothing die whites of four eggs, with four 
tablespoonfuls of sugar ; pour the syrup around the base and se^ i» 
• he oven to color lightly* Bat cold with light cakes. 


Turnip Pur6e. 

Boiled Corned Beef. 
Steamed Onions. Tomatoes and Conk 

Batter Pudding. Cream Sauoe* 

Fruit. Coffee. 

TxjRNip Puree. 


Wben the corned beef is half done dip ont a quart of the liqnoTi 
cool and skim, and strain it through a thick cloth. Set it ovei the 
fire with a dozen turnips (white), pared and sliced; half of a small 
onion, chopped ; a stalk of celery, and boil until soft. Rub through 
a colander back into the If quor ; season with pepper and a handful 
of. minced parsley, and return to the fire with two tablespoonfals of 
butter cut up in as much flour. Heat in another vessel half a cup- 
ful of milk, with a bit of soda not larger than a pea. When the 
pur^e has cooked three minutes, stir in the milk and pour into th^ 


Let the beef lie in cold water for two hours to draw out the salt 
CoYer it. then with plenty of boiling water, and cook fast for fifteen 
minutes. At this point, arrest the boil by pouring in a pint of cold * 
water. The advantage of this process is to form a band of cooked 
flesh about the piece to be boiled which will keep in the juices. 
Henceforward, let the boiling be steady and slow, allowing fifteen 
minutes for each pound. When done, lift the pot from the fire, and 
even if the beef is to be served hot, let it stand in the liquor for 
ten minutes before dishing it. If you prefer it cold, leave it still 
longer, and on taking it out, lay a large dish or plate on top, 
with a couple of flat irons or other heavy articles to press it, not 
removing them until the meat is cold and stiflF. This should be 
done after dinner when it is served hot. Send drawn butter in with: 
hot corned beef; ialso horse-radish. 

Creamed Onions. 

Boil the onions in two waters — hot— putting a little salt in the 
second. If they are fall grown they will require at least an hour 


aad a half to cook them tender. Drain, and pack them in a bake- 
dish ; pour a cupful of drawn butter, in which milk is used instead 
of water, over them, sprinkle with fine crumbs, pepper and salt 
lightly, and bake, covered, fifteen minutes, then brown. There is 
no nicer way of cooking ripe onions than tips* 

Tomatoes and Corn. 

Open a can of com and one of tomatoes early in the day, and 
empty half the contents of each into a bowl, and leave it, uncovered| 
in a cold place, until you are ready to cook it. Put tomatoes and 
com into a saucepan, and stew gently for twenty minutes. After it 
boils, add a teaspoonful of sugar, half as much salt, and a quarter 
OS much pepper, with a tablespoonful of butter ; cook five minutes 
longeii and serve in a deep dish. 

Batter Pudding. 

Two even cups of Hecker's prepared flour ; two cups of mUk ; 
four eggs ; a quarter teaspoonful of salt. 

Beat eggs very light, whites and yolks separately, add thie milk 
and salt to the yolks, then whites and flour alternately, pour into a 
buttered mold, and boil or steam for two hours. Eat with cream 

Cream Sauce. 

One cup of sugar ; yolks of two eggs ; one-half cupful of milk ; 
one tablespoonful of butter ; one even teaspoonful of arrowroot ; 
vanilla flavoring. 


Heat the milk to boiling, stir in the arrowroot, wet up with ooM 
milk, and add the butter. Pour this on the beaten yolks and sugar, 
return to the fire, and stir one minute, just long enough to heat the 
' yolks, not to curdle them. Pour into a sauceboat, flavor with a 
teaspoonful of vantUa and set in hot water (not boiling) uutil you 
are ready for it 

Frotp. ' 
It is a pretty custom in some families to have a dish of findt 
tastefully arranged on the table at every meal. Finger bowls, with 
ornamental doilies between them and the fruit plates, are half filled 
■with water and a silver knife laid on each plate, all on the buffet, in 
case they are called for at breakfast and lunch, and are set on the 
table after the dinner-sweets are removed. Nobody is obliged to 
partake of this course, but nearly everybody likes a taste of grateful 
£mit add to remove the cloyment of puddings, pies, etc., from the 

No. 27. 


, Oatmeal Porridge. Beef Hash au gratin. 

Barbara's Griddle Cakes. 

Baked PoUtoes. Fruit. 

Tea.  Coffee. 

BftEF Hash an gratin. 

Chop cold boiled or roast beef quite fine, removing all the string 
and bits of tough skin ; salt and pepper :t» and mix with one-half 


as mucli mashed (lunipless) potatoes as you have' meat Put a cup 
©f good gravy and half a teaspoouful of mustard into a frying-pan 
with half a teaspoouful of Worcestershire sauce. If you have no 
gravy, substitute a cup of boiling water and a good spoonful of 
butter, seasoned as above. When the gravy boils, put in the meat 
and potatoes ; toss and stir until it is very hot, and bubbles all over. 
Turn out upon a stone-china dish or the block-tin platter of your 
chafing-dish, strew thickly with fine crumbs, and brown lightly on 
the upper grating of your oven. Serve in the disk 

Barbara's Griddlr Cakes. 

Two cups of Indian meal ; one cup of flour ; three eggs ; half a 
teaspoouful of salt ; one tablespoonful of lard, and the same of 
molasses ; three cups of milk ; half a teaspoouful of soda. 

Wet the meal into a good mush with boiling wiater ; cook in a 
farina-kettle for an hour, stirring often ; turn out atid beat it smooth* 
Do this over night In the morning beat in the melted lard, the 
molasses, the eggs, the milk, at last the flour, sifted twice, with the 
salt and soda. Beat up well and bake on a greased griddle. 

Bakbd Potatoes. 

Select large, fine sweet, or Irish potatoes ; wash them kcA bake 
in their skins in a steady oven until soft, turning them often hm 
they cook. Send to table wrapped in a napkixL 


Oysters in Bed. Fried Pigs' Feet 

Deviled Tomatoes. 

Bread and Butter. Crackers and Cheese. 

fe auLaii Cake. 


Cut off the top crust of a dozen stale rolls or biscuits, and scra{is 
eut the inside, leaving the sides and bottoms intact ; set them with 
the crusts laid beside them in a half-open oven to dry and heat. 
Cut four dozen oysters in halves ; put over the fire in their liquor 
to cook ; when they boil add the inside of the rolls, crumbed fine, 
a fall tablespoonfnl of butter rolled in flour, and half a cupful of 
hot milk ; cook three minutes longer ; butter the inside of the dried 
rolls, fill with the oyster-mixture, put on the cnuts, and serve. 

PKISD Pigs* Fbst. 
BoQ them slowly in hot water, slightly salted, for three hours, 
or until tender. Take them out of the liquor when cold, not before, 
and lay in enough vinegar and water (half and half), to cover them 
for half a day : wipe ; rub with French mustard, pepper, and if 
needed, salt ; dip in beaten egg, thtn in crushed cracker, and fry 
in hot lard. Drun well and eat hoL 

Dbvuad Touatokb. 
Peel ^ht large, &ir tomatoes and cut into thick slices. Put into 
a saucepan four tablespoonAils of vinegar, two of be^t salad oil, one 
tableepoonfiil of sugar, a quarter-tablespoonful each, of pepper, 
made mustard and salt. Bring quickly to a boil, and pour hot over 
the tomatoes. Send at once to table. 

Caiv au Lait Cakb. 
Three cups of prepared flour ; two cups of sugar ; four table- 
spoonfuls of butter creamed with the sugar ; four eggs ; one cup of 
milk ; rub butter and sugar to a cream, beat in the yolks, the milk, 
the whipped whites and flour by turns ; -bake in jelly cake tins. 



One cup of milk and one of strong, clear coflFee, strained ; one cup 
of sugar ; two eggs : two tablespoonfuls of com-starch wet with milk ; 
scald the inilk, add the sugar and corn-starch, and when these 
thicken well, the beaten eggs ; cook one minute, beat in the coffee 
and let the mixture get cold before spreading it between the cakes. 


Turnip Purde {without meai). 

Baked Flounder Cutlets. Larded Beef *s Tongue. 

Fried Oyster-Plant Celery au grattn. 

Mashed Potatoes. Marie's Pudding. 

Liquid Sauce. Coffee. 

Turnip Purke. 

A dozen large, white turnips; three tablespoonfals of butter 
rolled in one of flour ; a cup of hot milk ; pepper ; salt ; a stalk of 
celery ; two quarts of boiling water. 

Peel and slice the turnips ; boil with the celery in salted water 
until soft ; rub tlirough a colander back into the pot with the water 
in which they were cooked ; stir in seasoning and floured butter ; 
iBimmer ten minutes, add the hot milk, and turn into the tureen. 

Baked Flounder Cutuws. 

Lay the fish flat on a dish, and make a dec^ out o^ar tluB^ back- 
bone, which extract neatly ; divide the flounden uto fisur pieces 
each ; have ready a cupful of skimmed and strained broth, made by 


boiling a pound of fish in a pint of salted water, and wlien you Iiav« 
strained it, stirring in a tablespoonful of butter rolled in flour, lay 
the cutlets in a dripping pan, cover with this liquor and bake, cov- 
ered, half an hour ; sprinkle them with crumbs and brown quickly ; 
remove the cutlets to a hot dish, strain the gravy, add the juice of 
half a lemon, boil ..up and pour into a boat. 

Larded Beef's Tongub. 

Boil a fresh, fine tongue one hour ; lay in cold water at once to 
make it firm. When cold, pare off" the skin, and lard it diagonally 
from side to side with strips of fat salt pork. Lay it, thus prepared, 
in a pan with half an onion, four or five cloves, a dozen peppercorns, 
and some minced parsley. Dash a large cupful of hot water over 
the tongfue ;» cover closely and cook gently two hours, turning twice. 
Remove the cover, rub the tongue over with butter, dredge with 
flour, and brown. Lay on a dish, add a Kttle* hot water to the 
gravy, strain it, heat again, thicken with browned flour, stir in a 
tablespoonful of capers, boil up and pour into a boat. 

Fried Oyster-Plant. 

, Scrape the roots and cut them into pieces an inch and a half 
long, dropping them, .as you do so, into ice-water, in which you have 
mixed a tablespoonful of vinegar. This will prevent discoloration. 
Now boil the pieces in hot, salted water for nearly an hour. Drain 
them and let them cool ; dip each piece in a batter made by beating 
up an Qggj putting with it half a cup of milk and three tablespoon* 
fuls of prepared flour, salted and peppered. Fry in hot lard, a few 
pieces at a time, drain oflF the fat and serve on a hot dish lined with 
tissue-paper, fringed at the ends. This vegetable cooked thus tastes 
%ery much like real fried oysters. Txy it. 


Celery au Gratin. 

Scrape, wash and cut the stalks into inch-lengths ; stew gently 
tintil tender in salted water ; drain this off, lay the celery in a bake 
dish, season with salt and pepper, cover with rich drawn butter, strew 
with fine crumbs, and brown lightly. 

Marie's Pudding* 

Two cups of fine, dry crumbs ; half a cup of currants, washed 
and dried ; half a cup of raisins, seeded and chopped ; a quart of 
milk ; four eggs ; a cup of sugar ; a tablespoonful of butter. 

Soak the crumbs in the milk, beat the eggs light with the sugar, 
and put in next the btttcr, melted, then the fruit well dredged with 
flour; boil in a buttered mold two hours and a half; dip for a 
moment in cold water, to loosen the pudding, and turn out ; eat 
with liquid sauce. 

LiQTHD Sauce. 

Pour a cupful of water into a saucepan, stir in a cupful of 
powdered sugar, a tablespoonful of butter, and a good teaspoonfal of 
arrowroot wet with cold water ; season with nutmeg, stir for two 
minutes after it boils, and add a glass of sherry. Send to table hot 
in a sauce^ureen. 

No. 88. 

Imperial Gxanum Porriclge. 

Stewed Eggs. Risen MufSns. 

Fried Potatoes. Otanges and Bananas. 

Tea. Coffee. 

ixRAMUM Porridge. 
Une cup or imperial uranum; three cups of boiling water; 
one cnp of hot milk ; half a teaspoonful of salt. 

Soak the granum in enough cold water to cover it well for four 
or five hours, or all night, if more convenient ; in the morning put 
over the fire in the boiling water, with the salt ; cook half an hour, 
stirring often ; add the warm milk and stir hard and long ; cook 
ten minutes i best up well and pour out. 

Stswbd Eggs. 
BoQ eight eggs hard and' leave them in cold water untH cold; 
take off the shells, slice them, and lay in a stone china or block tin 
dish; pour over them a well-seasoned gravy, thickened with 
browned flour; sift fine crumbs over all and brown in a quick oven. 
They are very savory if properly seasoned. 

RiSBK MuPFms. 

A qnart of flour ; two tablespoonfiils of lard, or one of lard and 
one of butter; a pint of milk (a generoos one), half a cup of yeast 
disaolved in half a cup of warm water ; the yolks of three eggs; 
a teaspoonful of salt 

Sift the salt with the flour and rub the shortening through it, 
mix the egg and milk together, wet up the flour, add the yeast, beat 
hard and set to rise over night. In the morning half-fill muffin 
tills vith batter; let it rise for half an houT) and bake. 


Olsten soalloped with Mushrooms. Pried Apples. 

Mince of Potatoes and Com. Btown Bread and Buttec 

OnckexB. Cheese.;. Olives. Jel^y Roll. 



Oystbrs Scalu)pbd with Mushrooms. 

A quart of oysters; half a can of muslirooms ; a heaping 
tablespoonful of butter ; pepper, salt and cracker-crombs ; a cup of 
rich inilk ; one beaten egg. 

Lay a stratum of oysters in a buttered bake-dish, season with 
pepper and salt, sprinkle with chopped mushrooms ; cover with 
crumbs wet with milk and dotted with butter ; proceed in this order 
until the dish is full ; the topmost layer should be quite moist with 
milk, in which an egg has been beaten, and seasoned well with 
pepper, salt and butter. Bake, covered, thirty minutes, then brown. 
P&ss crackers and lemon with it. 

Fried Applbs. 

Peel and cut into eighths, taking out the seeds and core care- 
fully from each piece ; heat some butter in a frying-pan ; coat the 
apples lightly with flour, and fry to a pale brown ; drain off the £Eit 
from each slice, sprinkle with sugar and pile on a hot dish ; if you 
like, you may mix a little cinnamon with the sugar ; use only tait 
apples for frying. Send around slices of buttered brown-bread with 


Chop cold boiled potatoes into dice, drain ofif the liqnor from 
half a can of com, boil ten minutes in salted water, and let the com 
cool ; mix well with the potatoes, seasoning with pepper and salt 
Put three or four tablespoonfuls of nice dripping in a frying-pan^ 
and when it boils, stir in the corn and potatoes with a fork, tossing 
about until they are thoroughly heated. Serve in a hot, coveted 
dish. Cold potatoes and stewed com ^^ left oveTi*' will do for this 

Jeixt Roll. 
One and aplialf cups of prepared flour ; one cup of powdered 
sugar ; four eggs ; halfcupofmilk; one tablespoonf ul of butter ; 


Rub butter and sugar together, add the beaten yolks, the millc. 
then wbipped i^'hites and flour, lightly and quickly. Bake in a' 
large buttered pan ; turn out on a clean, damp cloth, spread vith 
jelly, and roll up closely upon it 


JJms. Bean Soup. Curried Chicken Ke. 

Stewed Cabbage. . Fried Celeiy. Potatbes Boiled Whole. 

Sweet Potato Pie. Fruit Coffee. 

Lima Bean Soup. 

Two quarts of sonp stock ; one quart of Lima beans ; if dried^ 
soak them all night, putting a bit of soda in the water ; two eggs ; 
half-cupful of com meal scalded to a soft mush ; two tablespoonfuls 
of minced parsley ; pepper ; salt ; two stalks of celery ; half an 
onion, sliced and fried to a nice brown in the butter or dripping. 

The liquor in which corned beef was boiled will do nicely for 
the " stock." lu that case, put no salt in the soup. Put all the 
ingredients except the eggs together in the soup-kettle and cook 
slowly until the beans are very soft ; rub through a colander, season 
to taste, return to the soup pot, and when it boils, stir in the beaten 
eggs; pour into the tureen, lay on the surface some thin slices of 
lemon from which the peel has-been cut, and serve. 


Curried Chicken Pie. 

Joint a pair of tender chickens as for fricassee ; roll in flour and 
fiy in dripping or lard until they begin to brown ; jut into a deep 
bake-disb a layer of tlie fowl, cover with thin slices of fat salt pork. 
Have ready two cupfuls of boiled rice in which have been worked a 
tablespoonful of butter and two even teaspoonfuls of curry-powder ; 
cover the chicken with some of this ; put in more fowl and pork, 
more rice, etc. When all are in, pour in a cupful of broth made by 
stewing the feet, necks and pinions of the chickens in a pint of 
water, then straining and seasoning it. Cover the whole with a good 
crust, cut a slit in the middle ; bake, covered, forty minutes, and 
brown nicely. Wash the crust with beaten white of egg. 

Stewed Cabbage. 


Shred a cabbage with a keen knife ; put over the fire in plenty 
of boiling water, slightly salted, with a bit of soda in it, and cook 
for twenty minutes ; drain off the water and put in just enough 
fresh and boiling to cover it. Cook ten minutes ; add two table- 
spoonfuls of vinegar, a tablespoonful of butter rolled in flour, 
pepper and salt. Stew ten minutes longer, and turn out 

Fried Celery. 

Cut firm, white celery into pieces two inches long ; put on to 
boil in hot salted water, and cook twenty minutes ; take up with a 
split spoon and drop into ice-water. Leave them there ten minutes ; 
take out, lay between two cloths and pat dry ; spread on a dish to 
cool ; sprinkle with salt and peppe!f , dip each piece in egg, then in 
fine cracker ciiimbs, and fry in clarified dripping or salted lard. 
Drain well, and serve hot. 


Svsvr Potato Pic 

Paiboil firm sweet potatoes and let them get cold with the skins 
^m ; pee! ttiem, then, and slice crosswise. Have ready a pie-dish lined 
whh a good crost fit never pays to make any other) ; put in a layer 
of sliced potatoes, sprinkle well with sugar, and drop bits of butter 
here and there ; allow a teaspoonful of brandy and five cloves to 
each layer; also, a dozen or so drops of lemon juice; more potatoes ; 
sugar, butter, brandy, doves and lemon juice until the dish is folL 
Pot in two tablespoonfhls of water and cover all with pastry. Cut 
a slit in the top, and bake. Eat cold with powdered sugar sprinkled 
over the top, and accompanied with good old cheese. There are 
not many more delightful pies than is this old Virginia dessert 
when properly made. The pot at oes should be dry and sweet, the 
seasoning judicious. 

I have heard that Irish potato pie is good made after the same 
receipt, but I prefer to wait for something more than hearsay 
evidence before recommending it It would certainly require much 
more sujgar than sweet 'potatoes, and very skillful ** trimmings '* 

Mo. 20. 


Rye Porridge. Eadneys and E[am 

IHannel Cakes. Toast Boiled 

Tea. Ftruit 

Rys Porridcs. 

Que cup of rye meal ; three large cups of boiling wat«r, ai|d oclq 
of hot milk ; one teaspoonful of salt 


When tlie salted water reaches the bell, stir in the meal ; book 
tme hour after the water in the outer vessel begins to biibhle again, 
add the hot milk, and simmer five minutes before turning oat. 


Split each kidney lengthwise and cleanse from fat and strings. 
Have as many slices of cold boiled ham, fat and lean together, aa 
you have pieces of kidney, cutting them into pieces of .the same 
breadth and length. String half kidneys and bits of ham alter^ 
nately on. slender skewers, a piece of ham at each end. When the 
skewers are full, broil over a clear fire for eight minutes, turning 
often ; lay the skewers in a row on a hot dish, pepper, salt, and baste 
with butter before sending to table. 

Flannel Cakes (without eggs).  
One quart of milk ; one cup of commeal, and nearly thi^ee of 
flour ; half cake of yeast stirred in a half-cup of warm water ; one 
large cup of boiHug water; one teaspoouful of salt; one tea- 
spoonful of molasses ; bit of soda the size of a pea in the milk. 

Scald the meal in the boiling water, stir in the milk, and strain 
through a colander, add flour and yeast, and let it rise until mbm- 
ing ; beat in salt and molasses, and, when the batter is smooth and 
light, bake on a griddle. They are very nice. 


Beef Scallop. Cheese-Fingers. 

Fried Potatoes. Brown Bread and Butter. 

Doughuuts. Tea. 

Beef Scallop. 

-Two cups of cold, underdone roast beef ; one cup of raw pota- 
toes, cut into dice ; two beaten eggs ; mustard ; pepper ; salt ; a 
teaspoonful of finely minced onion ,; one cupful of gravy or st^ick. 
Peel and cut the potatoes, lay them in. cold water for half an 
hour, drain, cover them with boiling, salted water and stew gently 
ten minutes ; drain off the water, add the gravy and the beef 
chopped fine, cook slowly for ten minutes, turn into a bowl, beat in 
the eggs; the onion, salt, pepper and mustard, put into a greased 
bake-dish, strew crumbs on top, bake, covered, half an hour, tlien 

Cheese Fingers. 
This is a good way to use up scraps of pastry left over from 
baking pies. Cut into strips as long as your middle finger, and 
twice as wide ; strew with dry, grated cheese, a little salt, and just 
a pinch of cayenne ; double them lengthwise ; pinch the edges 
together along their length, sprinkle more cheese upon them and 
bake quickly ; pile within a napkin on a hot dish, and serve at 


Two Clips of milk ; one cup of sugar; one quart of flour ; three 
eggs; a teaspoonful of salt; one-half of a yeast ca?£e ; one full table- 
'Spoonful of butter; half teaspoonful of mixed cinnamon and mace; 
bit of soda in the milk. 

Heat the milk and stir in the sugar and btitter ; while it is cool- 
ifflg, sift the salt twice in the flour and dissolve the yeast-<;ake in a 
Kttle warm water. Mix all while the milk is blood-warm, and let 
the dough rise till mor ning . Then work in the whipped eggs ; 


knead the soft dougli for one minute, and set for tlie second rising; 
it should be very light before you roll it out into a sheet and cut it 
into shapes ; after cutting them, let them stand half an hour and 
fry in plenty of hot lard ; in frying doughnuts, always put them 
into the kettle with the side downward that was uppermost on the 
dish from which you take them ; they rise better thus ; fish out 
when done with a split spoon, and put in a hot colauder, sifting 
powdered sugar over them while warm, \ 


Turnip Soap. Deviled Oysters, 

Braised Beef. Spinacli on Toast. Fried Parsnips. 

Mashed Potatoes. _ Cup Plum Pudding. 

Fruit Coffee. 

TuitNiP Sotjp (without meat). 

Eight or ten large white turnips ; half an onion, sliced and fried 
to a light brown ; one stalk of celery ; one pint of milk ; one table- 
spoonful of minced parsley ; one tablespoonful of flour rolled in 
three tablespoonfuls of butter ; two quarts of water ; bit of soda in 

Peel, slice, and lay the turnips in cold water for an hour, drain 

.and pn^ in the soup kettle with the fried onion, celery and parsley ; 

add th^ cold water, and cook all tender; rub the soup through a 

colander, season, and return to the fire ; stir in the buttered flour, 

simmer five minuteS| add the milk and pour ouL 

DsviLED Oystkrs. 

Wipe large, " frying size " oysters dry, and lay in a mixture macc 
by allowing the juice of a lemon to two tablespoonfuls of butter, a 




le. Turn the oysters over and o>€a 
d bfoil on a wire broiler over a clear 
ire Serve hot 

Braised Boep. 
Pnt a brisket of beef into a broad-bottomed pot and set it ovet 
the fire. At ' the end of ten minutes turn it, and again in ten 
minutes more. Repeat this once more for each side ; then pour in 
two cups of boiling water, fit on a close top and cook slowly one 
hour before turning the meat. After this, cook an hour longer if 
the meat weighs seven or eight pounds — ^keeping the top on. Set 
the beef in the oven, sift flour over it, baste freely with the gravy, 
and brown for five or six minutes before dishing. Skim and season 
the gravy, thicken witfi browned flour and serve in a boat. 

Spinach on Toast. 
Pick the leaves over carefully, rejecting the stems, wash and 
put into a saucepan, with a cup of water to a half-peck of leaves. 
Cover, and cook for twenty minutes, drain and chop it as fine as 
possible ; put back over the fire, and beat in a tablespoonful of but- 
ter, a teaspoonful of sugar, salt, pepper, a dash of nutmeg and the 
juice of half-a-lemon. Whip smooth and press hard into heated 
egg or custard cups to mold it. Have ready crustless rounds of 
toast, buttered well, on a keated platter. Turn out a mold of spin- 
ach on each, and put a slice of hard-boiled egg on the top of the mold. 

Fried Parsnips. 
Scrape, and leave in cold water for au hour, then cook half aa 
in hot, salted water, wipe, slice lengthwise, dtp in melted' 
r, then in flour seasoned with salt and pepper, and fiy in boil- 
ripping. Drain free of f at^ an d dish. 


Cup Plum Pudding. 

Two cups of fine, dry crumbs ; one cup of floor ; one cup of 
milk ; one cup of sugar ; half cup of molasses ; one cup of raisins, 
stoned and chopped, and the same of currants ; half cup of sliced 
citron; half cup of powdered suet; four eggs; one teaspoonful 
mixed cinnamon and allspice ; one even teaspoonful of soda, ^fttd 
twice with the flour. 

Beat the eggs light, add molasses, milk, suet, crumbs, sugar, 
spice, fruit (dredged with flour), mix well; turn into a buttered 
mold and boil five hours. Eat with both hard and liquid sauce* 

No. 30. 

Oatmeal Porridge. Deviled Rabbit 

Com Bread. Lyonnaise Potatoes. 

Graham Bread. White Bread sliced thin* 

Fruit Tea. Coffee. 

Oatmbal Porridge* 

Half a pint of oatmeal — ^full measure ; one quart of boiling water, 
salted slightly. 

If the meal is not steam-cooked, soak all night in enough cold 
water to cover it. In the morning stir into the boiling water, beat 
ing up well for a whole minute. Cook in a farina kettle. Do not 
leave the spoon in or stir it every few minutes, as the manner of 
some is. Four good stirs are sufficient, but they must be thorough. 
Keep covered, and boil steadily for an hour, and as much longer as 
you like. Serve in a deep dish and eat with cream, and, if desired| 

usvnjBD Rabbit. 

Skin and dress the rabbit, taking especial care to clean it well. 
This part of the business is often done in a disgracefully slovenly 
way. Lay it on the side in a dripping pan, pour a cupful of . boiling 
water over it, cover with another pan and bake, basting often 
with the hot water in the lower pan until tender. Uncover then, 
and lay on a hot dish to keep warm while you make the sauce. 
Mix in a cup three tablespoonfuls of vinegar, one tablespoonful of 
butter, rolled in one of browned flour, half a teaspoonful of mus- 
tard and a good pinch of cayenne. Salt to taste — about half a tea- 
spoonful. Strain the gravy left in the baking pan into a 
. saucepan, add the vinegar, etc., and stir to a sharp boil. Pour over 
the rabbit gradually, turning and lifting it that the sauce may soak 
in well, cover, and set in the oven until very hot Five minutes 
sliould be enough if the oven is good. Send to table in the chaflng- 
dish in which it was kept hot. 

Corn Bread. 

One cup of white commeal, and the same of flour ; one cup of 
fresh milk ; one-half cup of sugar ; half teaspoonful of salt ; one 
teaspoonful of soda and two of cream of tartar sifted with meal and 
flour ; two eggs beaten light ; one tablespoonful of butter. 

Rub butter and sugar together to a cream ; add the eggs ; when 
these are beaten in, add the milk, the salt, and lastly the flour, which 
should have been sifted twice with the meal, soda and cream of tar 
tar. Beat hard one minute, turn into a shallow baking pan, well 
greased, and set at once in a steady oven.. When done {test with a 
straw run into the thickest part) cut into squares and serve. 


Lyonnaise Potatoes. 

Slice cold, boiled potatoes. Have ready in a ficying-pan a great 
spoonful of nice dripping or of butter. Into tbis, wben bot, put a 
tablespoonful of finely minced onion, pepper and salt, ligbtly, and 
fry to a ligbt brown. Tben add potatoes, and stir gently witb a 
fork, not to break them, until very bot. Lastly, put in a full tea* 
spoonful of minced parsley ; toss together witb a fork and senra 
very bot. 


Veal and Ham Croquettes. Baked Sweet Potatoes. 
Apple Sauce. Sponge Cake. Bread and Butten 

Crackers and Cbeese. Tea. 

Veal and Ham Croquettes. 

Mix the ™nnanu of cold roast or fried veal, chopped. «th 

one-tbird as mucb cold boiled bam, also minced. Leave out bits of 
skin and gristle. Season witb pepper and a pincb of nutmeg. Tbe 
bam supplies salt. Work in one-fourtb as mucb bread crumbs as 
tbere is meat ; wet sligbtly witb gravy or drawn butter ; add a beaten 
egg ; make into rolls tbe lengtb of your middle finger and a tbird 
as tbick ; roll in beaten cggj tben in cracker dust, and set in a very 
cold place for balf an bour. It is even better to make tbe croquettes 
several bours before cooking tbem, not rolling tbem in egg and 
cracker until you are quite ready to fry tbem. Have dripping 
enougb in frying pan to cover tbem entirely. Tbis is wbat is called 
"frying in deep fat." Wben it is bissing bot, put in a few at a 
time (first testing tbe beat with one) and fry to a ligbt browat 


Tom carefully as they cook, to keep them round. As each is dona 
take up with a split spoon and lay in a hot colander to drain oflF the 
ftt. I^y neatly on a heated dish, and garnish with parsley. 

Bakbd Sweet Potatoes. 
Select those of uniform size, wash, wipe, and lay in a baWng- 
pan. Set in a good oven and bake nntil the largest " gires " when 
pinched. Turn several times while baking, that the lower sides 
(Day not bum. Wrap in a napkin and serve on a hot dish. 

Apple Sauce. 
Pan and slice jnicyi tart apples *, put into a' tinned or porcelain- 
Uned vessel, pour in half a cup of water to prevent scorching, and 
cook* gently until tender and broken to pieces. Turn out into a 
bowl, sweeten abundantly, and rub through a dean colander. Set 
away to cooL 

Sponge Cake. 

Six eggs ; the weight of the eggs in powdered sugar ; half the 
weight of the eggs in prepared flour ; one lemon, juice and rind. 

£(eat whites and yolks separately and very light When the 
yolks are smooth, beat in the sugar, then the juice of the lemon in 
which the grated peel has stood fifteen minutes or more, then been 
strained out through a cloth. Now stir in the whites, and, last of 
all, the prepared flour as quickly and lightly as will suffice to mix 
all into a light batter. Butter a mold and bake it, covering with 
paper as soon as it has puffed up to the desired height and is crusted 
over. Test with a straw to see if it is done, and bake steadily 
zather than &st. There is no better receipt than this simple one 
£br iipcage cake A little practice will soon make you an adept ia 



' Oear Soup. Creamed Lobster, 

Stewed Beefsteak. Cauliflower. Potatoes in Casas. 

Horse Radish. Burnt Custard. I^ght Cakes. 
Fruit Coffee. 

Clear Soup. 
Ask your butcher to send you six pounds of beef-shin and a 
knuckle of veal weighing half as much, and to crack the bones and 
joints faithfully. Put these over the fire with eight quarts of cold 
water ; cover and set at the back of the range until the water is hot. 
 Bring forward and increase the heat. When the scum rises, take it 
off and keep the soup at a slow bubble for three hours. Throw in . 
three dozen whole black peppers, and half the number of whole 
cloves and boil — always slowly — for three hours more. Do this the 
day before the soup is to be eaten. Turn out the contents of the pot 
into a crock or bowl, and let all stand together until next day 
when you have salted to taste. The fat will rise to the top over 
night in a solid cake. Remove every particle of it and set by for 
dripping. Return bones and liquor to the fire, and when hot, strain 
through a colander into a crock. This is *' soup stock," and if kept 
in a cool place, will remain good for days in winter. For the clear 
soup of to-day, dip out a quart, heat slowly to a boU, droppit 
a quarter-onion as it heats, and when it simmers, the white and ; 
of an ^%^y stirred in until it coagulates. Stir again and again, 
it may not " catch " on the bottom, and boil steadily — not it 
for five minutes. Strain without squeezing, through a thick ( 
into a clean pot, boil up again, add half a teaspoonful of Worce 
shire sauce and. a teaspoonful of celery extract, and serve. 
" stock " will serve as a foundation for many varieties of soaps. 


Creamed Lobster. 

Meat of one lobster, or a can of preserved lobster or crab ; one 
cnp of creamy milk (all-cream is best) ; one half-cup of cracker- 
crumbs ; two tablespoonfuls of butter rolled in flour ; pepper, cay- 
enne and salt ; Half a cup of bread-crumbs. 

Strain off the lobster-liquor, if you use the canned fish ; cut 

the meat into small dice with a sharp knife, season, and set aside 

while you heat the milk, or cream in a farina kettle, dropping in a 

tiny bit of soda. When it is hot, stir in the butter cut up in a table- 

spoonful of flour and, as this begins to thicken, the lobster. Have 
ready buttered silver, or china, or earthen scallop-shells, fill with 
the mixture, strew fine, dry crumbs on top, and brown in a quick 
oven. Send around sliced lemon with the shells, and crackers. 

Stewed Beefsteak. 

Drain the liquor from a can of tomatoes, then strain it through 
toarse musKn into a dripping-pan. Lay the steak in this, turning 
It over twice to wet both sides. If there is not enough juice to cover 
It well, add cold water. Invert a pan over it to keep in the steam, 
and set in a slow oven. . Cook- tender, turning the steak over twice 
'an hour, and, should the liquor leave it uncovered, pour in a little 
hot water. Stew slowly for at least two hours-and-a-half. Transfer 
the meat to a hot platter, pepper, salt and butter, cover closely, and 
set over hot water. Skim the gravy well. Put the pan containing 
it on the top of the stove, add a tablespoonful of minced onion, a 
tablespoonful of butter rolled in one of browned flour, and boil up, 
stirring all the time. Then, put in the tomatoes from which the 
juice was strained, simmer three minutes or until they are scalding 
hot ' Take up the tomatoes and lay around the steak ; strain th€ 


gravy tluough a soup sieve into a bowl ; pour Tialf over the steaV^ 
the rest into a boat. This is a eood way of cookinfif a toufirb steak 


Cut away the leaves and the stalk close to the body of the cauli- 
flower ; lay in cold water half an' hour, tie in coarse mosquito 
netting and boil in hot, salted water, changing this for water from 
the kettle at the end of fifteen minutes. Salt this also and slightly. 
In twenty minutes more, if the cauliflower be not large and is fresh, 
take it from the fire, remove the netting, lay in a dish and pour a 
good drawn butter over it Some add the juice of a lemon to the 
drawn butten 

Potatoes in Cases. 

Bake fine^ large potatoes until soft. Cut a cap £rom the top 
of each, scoop out the contents without breaking the skin ; beat the 
potato light with butter and milk, salting to your liking, return to 
the skins, filling each so full that the creamed potato protrudes 
from the top ; set in a quick oven to brown lightly, and arrange, 
open ends up, upon a flat dish« 

Horse Radish. 

Orate and keep in vinegar as a condiment for bee£ 

Burnt Custard. 

Five eggs ; pne quart of milk, with a tablespoonful of corn-starch 
stirred in; fi ve ^^7^^ tablespoonfuls of sugar; two teaspoonfuls of 
vanilla extract. ; 

Beat the eggs light with the sugar ; heat the milk to scalding in 
a farina kettle, pour on the eggs, flavor and turn into a biittered 




bowl or mold; set tiils In a pan of boiling water, and this in the 
oven. Nov cover the top of the mold with a plate or a tin pan 
or a pot lid, and bate nntil well-set, even in the middle. Take from 
the oren, dip the mold in cold water, taking care not to let any get 
into the custard ; run a knife around the edge to loosen the pudding, 
and tnm out cautiously upon a hot plate. Have ready to pour over it 
half a cup of caramel made by putting half a cup of sugar over a fire 
in a tin cnp, and when it is all one brown bubble, adding a table- 
spoottfbl of boiling water, and stirring it on the range until it boils 
again. Strain it over the cnstard. 

Light Cakbs. i 

Pretty foncy calces may be contrived by making a good cap 
cake, baking it in square pans, and when cool, cutting it into 
oUong or square pieces, and icing these on top and sides. 

No. 81 

Hominy. Breaded Scallops. 

Potato Drop-Cakes. Peach Shortcake. 

Cold Bread, white and brown. 

Fruit Tea. Coffee. 


Lay the fish on a clean cloth, and cover with another, presstug 
g«aitly on the upper to rid them of moisture. Dip in beaten egg, 
then in fine cracker-crumbs, and fry in hot lard or dripping. Take 
Qp iil ■* split spoon, shake off the fat, and serve on a hot dish with 
a bonwr of watercresses. 


Potato Drop Cakes. 

Two cupfuls of maslied potatoes, add two cupftils of warm snitki 
a tablespoonful of melted butter, two beaten eggs, half a cupful of 
prepared flour and lialf a teaspoonful of salt. Beat the whole hard 
and drop iu great spooufuls on a greased griddle. Serve very hot 
as soon as they are baked. 

Peach Shortcake. 

One quart of prepared flour ; two cups of milk, blood warm ; two 
tablespoonfuls of lard and one of butter ; half a teaspoonful of salt ; 
one can pf peaches. 

Rub or chop the shortening into the salted flour, wet with the 
milk, and roll into a sheet half an inch thick. Line a broad, shallow 
baking pan with half of this ; drain the liquor from the peaches, lay 
them out on a cloth to get rid of all the juice that will come away ; 
put them in a thick layer on the paste in the pan, strew with sugar, 
cover with the reserved crust, and bake in a good, not too hot oven. 
When done, cut in squares and pile on a plate. Split and eat with 
butfc^r and sugar. 


Scotch Herrings. Hashed Potatoes. 

Cold Beefs Heart. Crackers. Cheese. Olives. 

Sponge, or Plain Cake Fritters. Cocoa-theta. 

Scotch Herrings. 

Lay them on a pie plate, cover closely, and set in the oven until 
very hot Butter each lightly, pepper, and squeeze a few drops of 
lemon juice on it Serve on a heated platter, and pass toasted and 
buttered crackers with them. 


Hashed Potatoes. 
Cut cold boiled potatoes into dice, pepper and salt lightly, and 
add a cupful of iriilk for each pint of chopped potatoes. Turn into 
a farina-kettle, and cook until scalding hot Add a teaspoonful of 
butter rolled in half as much flour, and a teaspoonful of minced 
parsley. Cook until the milk thickens, and dish. 

Cold Beef's Heart. 
.Wash the heart well and soak for half an hour in cold, salted 
water. Wipe and stuff the orifices well with a forcemeat of bread- 
crumbs, fat salt pork, minced fine, and a little onion, chopped and 
seasoned with pepper. Sew up in coarse muslin fitted to the shape 
of the heart, put on to boil in cold, salted water, with a tablespoonful 
of vinegar to the quart. Boil slowly two hours, turning several 
times. Put under a heavy weight when done, and leave it for twelve 
hours. Take off thecloth then, and your cold entrde is read}'. Slice 

Sponge Cake Fritters. 
Cat inch-thick slices of stale sponge or very plain cake, and fry 
quickly in sweet lard. As each slice browns, take it up and dip for 
a hasty second in boiling milk, spread at once with sauce made by 
rubbing a tablespoonful of butter to a cream, with nearly a cupful 
of powdered sugar and the juice of a lemon. Pile the slices on a 
hot plate and keep hot in the oven until served. 


ChlfScen and S^o Broth. Mutton oi^ MacanmL 

Spinach. Dundee Ha^s. Rice Craam. 

Fruit Co£Bse. 


CmcKBN A79D Sago Broth. 

Three pints of liquor in which a chicken has been boiled ; halT 
cupful of German sago ; two cups of milk ; three eggs ; two table* 
spoonfuls of minced parsley ; pepper and salt. 

Soak the sago four hours in enough cold water to cover it, then add 
it to the liquor, which should have been strained and skimmed, and 
put over the fire in a farina kettle. Heat to boiling, by which time 
the sago should be dissolved. Heat the milk in a separate vessel 
and pour, scalding hot, on the heated yolks ; add (with a pinch of 
soda) to the sago broth ; season, stir for five minutes ; beat in the 
frothed whites and parsleyi and turn out 

Mutton and Macaroni 

Cover the bottom of a wide kettle with chopped salt pork. Lay 
on this a breast or shoulder of mutton — not too fat. Peel a lemon, 
slice thin and lay over the meat, then, more sliced pork, a little 
chopped onion and parsley, with a sprig of mint, if you can get it. 
Pour over all two cups of boiling water. Cover vniix a close lid, 
and cook gently for two hours, turning the meat once. Have ready 
half a pound of macaroni broken into inch-long pieces which has 
been cooked twenty minutes in boiling, salted water. Drain it, toss 
a tablespoonful of butter through it with a fork, pepper and salt it, 
and make iuto a flat mound on a platter. Strain the liquor from 
the mutton, add to it half a cup of stewed and strained tomato, 
thicken with browned flour and boil up sharply, settle the meat on 
the macaroni, and pour the sauce over both. 


Wash and pick off the leaves ; put them in a saucepan witlii 
out water and set in a kettle of boiling water. Cook slowly for 



4-v, ^u.umx^ i^ii^LS OF FARE. 

fifteen minutes, then boil for twenty more. Turn into a colander, 
drain, and rub tbrough the holes into a bowl. Return to the sauce- 
pan and outer vessel of boiling water, add a tablespoonful of butter, 
a little salt and pepper, half a teaspoonful of sugar and three 
tablespoonfuis of milk. Heat and beat to a cream. Heap on 
buttfted rounds of toast, with a slice of hard-boiled egg on each. '' 

Dundee Haggis. ' 

One quart of milk ; one cup of oatmeal, soaked over night ia 
cold water ; one heaping cupful of cold veal, mutton or poultry ; 
one cup of broth from your stewed mutton ; half a cupful of 
bread-crumbs ; one tablespoonful of butter ; three beaten eggs ; 
pepper and salt 

Stir the skimmed and strained gravy into soaked oatmeal, season, 
and cook in a farina-kettle for an hour before adding the milk in 
which the bread-crumbs must have been soaked ; cook half an hour, 
stirring often, and turn the mixture into a bowl to get perfectly 
cold ; then beat in the butter, melted, the chopped meat, the beaten 
eggs, and mix thoroughly ; pour into a buttered mold, and boil or 
steam for an hour and a half. If you have the giblets of poultiy, 
or part of a calTs or lamb*s liver, you may substitute these for the 
niincsd meat Turn out and eat hot 

Rice Crbau. 

One scant cup of rice ; one heaping cap of sugar ; one quart of 
milk ; one^hird package of gelatine ; one pint of whipped cream ; 
teaspogpftil of bitter almond or vanilla essence. 

6^ the rice tender, drain off the water and stir the rice into 
the scalding milk with the sugar ; bring to a boil, and put in the 
gelatine soaked soft iu «nough cold water to cover il\ When this 


has ^ssolved) strain the mixture through a fine colander^ and beat 
for Oiree minutes with the " Dover." Flavor, and set aside imtii 
cold, when whip in the stiffened cream. Let it form in a wet tneJd; 
keep it on ice until wanted. It is very good. 

No. 32. 


Pbrk Chops, with Tomato Sauce. 

Crumb Griddle Cakes. . Maple Syrupi 

Toast. Brown Bread. 

Meringued Cafe au UdU 



As a preparatory course to the heavier business of breakfast^ 
ripe, fresh oranges are held in high esteem. They are served wholej 
and eaten as individual taste dictates, either pared, then divided 
into lobes, which are eaten with or without sugar, or cut in half^ 
without paring, and scooped from the shells with a spoon. Finger 
bowls and doilies are set on with them, and t:^^xy vestige of this 
course is removed before the next is brought in. 

Pork Chops with Tomato Saucb. 

Trim neatly, and beat them fiat with a potato beetle. Heat a 
iablespoonful of butter in a frying-pan, and drop into it when it 
hisses, half a dozen slices of onion. Lay in the chops and fiy 

alowly for five minutes. Then innvase th« \^\ «otU tiliey ^t% 


nicely brqymed. ' Take them up and lay in a hot-water dish ; strain 
the onion out of the gravy. Return the latter to the frying-pan, 
add four tablespoonfuls of boiling water, a tablespoonful of butter 
cut up in two of browned flour, pepper, salt, half a teaspoonful of 
sugar, and half a cup of strained juice from a can of tomatoes. 
Boil up sharply, and pour over the chops, ^ 

Crumb Griddle Cakbs. 

One pint of hot milk, and the same of hot water ; two heaping 
cups of fine, dry crumbs ; half a cupful of prepared flour ; one table- 
spoonful of molasses, and one of melted butter ; two eggs ; one 
tablespoonful of salt. 

Soak the crumbs in the milk and water, and stir over the fire 
until they are smoking hot, when set them aside to cool. They 
should be just lukewarm when you beat in the butter, molasses 
and salt, the eggs whipped light, finally the flour. Try a spoonful 
on a hot griddle, £md should it stick, add a little more flour. But 
do not get them stiff. They should be so tender as almost to melt 
in the mouth* 

» \ 

Meringuei} Cafe au lait. 

Strain a quart of strong, clear coffee through a cloth into the 
urn ; add three cups of boiling milk, also strained to get rid of the 
" skin." Have ready in a pitcher or bowl the whites of two eggs 
whipped to a meringfue, then beaten into a heaping cu j)ful of whipped 
tream with a teaspoonful of sugar. Pour the coffee into hot cups 
and lay a dessertspoonful of the meringued cream on the surface of 
each in serving it. 



Smoked Salmon auJeannoL 

Potato Cakes au gratin. Graham Bread. 

Butter. Hcklea. 

Thickened Milk. 

Smokbd Sauion au Jeamua, 

Cut II pound of smoked salmon into strips as long as your mid< 
die finger and twice as wide. Soak them in cold water for two hours, 
then put over the fire iu a saucepan. Cover with more cold water, 
and bring to a gentle boil. Have ready in another saucepan a cup- 
ful of beef or veal broth, in which half an onion has been boiled 
tender, then strained out. Add to the broth while hot, a table* 
spoonful of catsup, walnut, tomato or mushroom, or " Chili sauce," 
another of vinegar, a small teaspoonful of made mustard and a pinch 
of cayenne. Drain the water irom the salmon, wipe eachpiece and 
butter it well, laying it on a hot dish as you do so. When all are 
buttered, put them carefully juto the hot gravy, cover, and set the 
saucepan where it will simmer, but not boil, for ten minutes. Lay 
the salmon Ju rows on a hot dish, cover with the gravy, and serve. . 
Send around heated crackers and butter with it. 

' Potato Cakes a«^fratf«. 

' Rub cold mashed potatoes to a paste with a little milk { 
yolk of an t^. Flour your hands and make into small fla 
Let thjcse get cold and stiff, and just before cooking sift dry 
all over them. Set in a quick oven to brown lightly. Eat 


TmcxBMSD Max. 

milk; font tablespoonfiils of pr q m ed fetwr; 

J :er; one teaspoonftil of salt 

Sift the salt into the flour, wet this to a soft dongh with cold 
water, and stir it into the hot milk. Cook, stirring well, for ten. 
minnteSf pnt in the bntter, cook five minutes longer, and pour into a) 
deep dish. It should be neither gmel ncnr paste, but sometUi^ 
betwee n the two. Eat with sugar and cream. 


RabUt Soap. 

Oyster Salad. Steamed Tnrkey. 

Otanbeny Sauce. Scalloped Cabbage. Stewed Squash. 

Myrtle's Charlotte. Fmit. Coffee. 

Rabbit Soup. 
A pair of wild rabbits, skinned, cleaned and jointed, as for frici 
aaaee ; half a pound of fat salt pork, chopped fine ; a small onion, 
sliced; two tablespoonfhls of butter cut up in three of browned 
floor ; juice of a lemon ; as much cayenne as will lie easily put 
mi a silver half-dime ; dripping for ftying ; four quarts of cold 

Heat the dripping to hissing in the fiying-pan ; fry the onion 
Sn it until it colors nicely, then the jointed rabbits ; take the meat 
out with a split spoon ; put into a soup kettle ; cover with the 
chopped pork ; pour in the water and cook slowly until the meat 
has hSlca from the bones ; season with pepper, and, if needed, more 
4a]t, and s«t away until n«xt day. Remove the &t from the top ^ 


the liquor; strain the latter, rejecting bones, and squeezing the 
pourishmeni out of the meat ; heat to boiling ; skim off the floating 
scum ; stir in the butter and flour ; cook five minutes ; add the 
lemon-juice, and pour out. Some think this game soup improved 
when a glass of wine goes in at the last It is an excellent use to 
which to put tough rabbits. 

Oyster Salad, 

Cut a quart of oysters into bits ; mix with them two-thirds as 
much blanched, tender celery (also cut, not chopped to pieces), as 
you have oysters ; put into a glass dish ; pour over it a good majr 
onnaise dressing, and serve immediately. Until the oysters and 
celery are mixed, keep both in a vexy cold place. This salad is 
ddiiciousi if eaten as soon as it is made. 

Steambd Turkey. 

Many a tough gobbler and hen-mother, whose coming-out pr»> 
ceded the time of their departure by several seasons, might have 
won toleration on their last exhibition-day had they been steamed, 
instead of roasted. Pi:epare the fowl by stufling in the usual way 
with a good dressing of forcemeat. Bind the legs and wings down 
to the body with tape, put the turkey in the steamer, shut up 
closely and cook slowly fifteen minutes to the pound. Test then 
with a fork to make sure it is tender, undo the tapes and cover to 
keep hot, while you add to the drippings a cup of hot milk in which 
have been stirred a great spoonful of flour wet with milk, salt and. 
pepper, and, when you have stirred it to a brisk boil, the yolks of two 
imw eggs, beaten light, and those of two hard-boiled, minced fine. 
Cook two minutes, stirrine all the while, pour a few spoonfuls over 


the breast of the turkey, the rest into a sauce-boat. A little chopped 
parsley improves the sauce ; half a can of minced mushrooms makes 
'k still better. 

Cranbbrry Saucb. 

Pick over and wash a quart of cranberries ; add a little water, 
—about haj'' a cupful — to keep them from burning, and cook until 
they are broken to pieces, stirring up well from the bottom every 
few minutes, until they begin to burst. When they are done — not 
until then — stir in two even cups of white sugar ; take from the 
fire as soon as it is dissolved; and strain through mosquito-netting 
into a wet mold. Put on ice until firm. 


Boil a firm cabbage in two waters. Drain and press, and let it 
get perfectly cold. Then mince fine, add two tablespoonfuls of 
melted butter, two eggs well beaten, three tablespoonfuls of cream 
or milk, pepper and salt to your iancy. Put into a buttered bake- 
dish, sift fine crumbs on top, and bake, covered, half an hour, thea 
brown delicately. 

Stewed Squash. 

Cut off the outer shell, seed, cut small and cook tender in bcnl- 
ing water, slightly salt. Drain and rub through a colander into 
a saucepan, stir in a generous tablespoonful of butter rubbed in 
one of flour, season with pepper and salt, and cook five minutes, 
beating well at the last with a wooden spoon. Serve in a hot deep 



Soak a quarter of a package of gelatine two hours in a cup ot 
milk ; put over the fire in a farina-kettle, and let it get scalding hot. 
Strain and cool, but not until it hardens. To a quart of whipped 
cream add the whipped whites of four eggs with a cup of powdered 
sugar. ; Now, mix in the cooled gelatine with your egg-beater, and 
flavor with a teaspoonful of bitter almond essence. Line a glass 
dish with slices of sponge-cake or with " lady fingers," fill with the 
frothed mixture, and set in the refrigerator until wanted. A simple 
and popular dessert. 

No, 33. 


Mush and Milk. Sausages. Baked Potatoes. 

Pancakes (sugared)* Bread — ^Brown and Wliite. 

FtuiU Tea. Cofifee. 

Mush and Milk. 

Scald a heaping cup of commeal with a pint of boiling water, 
and set it in a cool place over night. In the morning put it into a 
farina-kettle with a pint of fresh milk ; mash out the lumps, salt to 
taste, and cook for half an hour, or longer, after it reaches the boil. 


Beat hard, and turn into a deep dish. Eat with cream and sugar. 


Make the sausage-meat into small cakes, patting them firmly 
into shape. Lay in a frying-pan, add half a qup of cold water,; and 
W. them 5;immer until iJie water i& hoiled awav and the sausatres 


cooked to a fine Birown. Tliis is a great improvement npon the 
isnal method of fiying sansages in their own fat. Link-aatusages 
cooked in the same way do not burst or crack. 

Pancakes (sugared). 

Two cups of prepared flour; two cups of milk; one table- 
spoonful of butter ; two eggs ; lard for fiying; powdered sugar. 

Whip the eggs Ught, mix with the milk, add the flour and butter, 
and beat one minute. Heat an even tablespoonful of lard in a frying- 
pah, and when it hisses , pour in enough batter to cover the bottom 
thinly, cook quickly, and, when the batter is " set," turn dexterously 
with a spatula, unless you have practice in tossing pancakes. 
8prinkle with sugar, roll up sxaoothly, sift more sugar on the roll, 
ind send to the table hot 



Italian Rice Pudding. Tomato Sauce. Fried BnacL 
Crackers. Cheese. Olives. 

Apple Charlotte. 

Ii:^ALiAN Rics Pudding. 

\ To two cups of boiled rice add a cupful of hot milk, in which 
has been stirred a bit of soda the size of a pea, and a dessertspoon* 
ful of corn-starch. Mix well, and stir in a tablespoonful of melted 
butter and two well-beaten eggs. Add next a cupful of minced veal, 
chicken, turkey, duck or mutton ; moisten with three tablespoon- 
fuls of highly «^«^oned gravy, stir all thoroughly, put into a 
buttered mold, and bake, covered, in a baking-pan of hot water for 
an hour. Turn out on a hot flat dish, and pass tomato saiice 


Tomato Sauce. 

To half a can of tomatoes allow half an onion sliced. Stew both 
together for half an hour, rub through a colander and return to the 
saucepan with a tablespoonful of butter rolled in a teaspoonful of 
com*starch, half a teaspoonful of sugar, pepper and salt to your 
fancy. Boil one minute, and serve in a gravy dish. 

Pried Brsad. 

Cut the crust from slices of stale bread ; dip each in a thin bat* 
ter made of a cup of milk^ two eggs and a heaping tablespoonfol of 
flour salted slightly, and fry in lard or clarified dripping to a yel- 
low-brown. Drain off the fat from each piece as you take it up. 
Serve hot. 


Stew a dozen pared, cored and sliced tart apples soft ; sweeten 
well and rub through a colander ; set again over the fire while you 
stir in the yolks of three eggs. As soon as it is hot (it must not 
boil) turn into a bowl to cool. When cold, beat in the whites of the 
eggs mixed with a tablespoonful of powdered sugar. Line a glass 
dish with sliced sponge cake or lady fingers, pile the apple within 
ft, and cover with macaroons neatly fitted together. Set on ice 
Until wanted. 


Barley Broth. Buttered Lobster. 

PM-Roaat of Be«f. Potato Soufi36. BeaOaktt 

Amber Pudding. Fruit. Black Co£fot. 

Barley Broth. 
Hiree pounds of coarse mutton, or veal, or a " scrag " of muttoH 
and a knuckle of veal ; three quarts of water; half an onion, sliced 
' and fried to a good brown ; one carrot ; pepper and salt ; one cupful 
of pearl barley, soaked three hours in water. 

Put  the meat, cut up small and the bones broken, over the fire 
with the onion and cold water ; cook slowly for five hours, season, 
and set away until next day. Skim off the fat, strain out bones and 
meat, put the liquor into a pot with the soaked and strained barley 
and the carrot cut into dice. Simmer one hour, and serve. 

Buttered Lobster. 

, Empty a can of lobster some hours before you wish to use it, and 

keep in a cold place. To prepare it, break the meat into coarse 

bits, avoiding the mincemeat or " stringy " look that disfigures much 

salad and many entrees.  Put a clean saucepan on the range with 

:e large tablespoonfuls of butter, as much cayenne pepper as will 

an the point of a pen-knife, the juice and a quarter of the grated 

I of a lai^e lemon. When the mixture simmers, put in the lob- 

■fwith a tablespoonful of fine crumbs, and let it get smoking 

, stirring it cautiously with a silver fork to prevent scorching. 

a buttered bake dish .or scallop-shells with this, strew 'fine 

crumbs on top, stick minute bits of butter in them, and brown 

lightly in a quick oven. Send heated crackers and sliced lemon 

around with this dish. 

PoT-RoAST OF Beep. 

I^y a fillet or rib-roast, from which the bones have been taken, 
fmd which is then skewered into a round, in a broad, deep pot. Pour 




in a cupful of boiling water ; add two slices (no more) of onion, cover 
closely, and cook gently ten minutes to the pound. Then transfer 
to a dripping-pan, rub over with butter, dredge with flour, and brown 
in a brisk oven. Fifteen minutes should do this. Strain and cool 
the gravy left in the pot ; take oflF the fat, put the gravy into a 
frying-pan, pepper, salt, and thicken with a heaping tablespoonful of 
browned flour. Boil up well and serve in a gravy-boat. 

Potato Souffle. 

Add to a cupful of cold mashed potato half a cupful of milk, 
worked in' gradually ; mash out all lumps and beat very smooth. 
Whip three eggs and beat them into the potato with pepper and 
salt. Heat two tablespoonfuls of nice dripping in a frying-pan, 
pour in the potato, shake, as it cooks, to keep it clear of the bottom^ 
and when " set " all over, turn it into a hot dish as you would an 
omelette. Serve and eat at once. 

Pea Cak^. 

Empty the peas from the can, drain, and let them lie for half an 
hour in cold salted water. Cook tender in boiling water, slightly 
salt, rub while hot through a colander, work in a teaspoonful of 
butter, pepper and salt to your liking, and let them cool. When 
ready to cook them, beat up two eggs, soften the peas with a cupful 
of milk, worked in by degrees, add a tablespoonful of prepared flour 
to hold the batter together, and fry as you would griddle-cakes. 
Send to table hot 

Amber Pudding. 

One cup of butter ; two cups of sugar ; yolks of six eggs, and 
the whites of eight ; juice and grated rind of two^ lemons ; half a 
£lass of brandy ; half a nutmoff* 


Rub butter and sugar to a cream, beat ia tbe yoVa, the lemon, 
autmeg and brandy, lastly, the whites of fotfr eggs. Whip very 
light and bake in bpen shells of nice pastry. As soon as the mix* 
ture has set and a skin fonned on the top, spread quiekly, without 
taking the puddings from the oven, with meringue made of the 
frothed whites of four eggs, two tablespoonfiils of sugar, and juice 
of half a lemcm. Shut up again until the meringue begins to 
color. Cat cold. 

No. 34. 


Bominy Poiridge. Fried I4ver. White Scqum. 

Chopped PoUtoes. Boiled Eggs. 

^»8t Prait Tea* Oofifet. 

Wash well; slice, lay in cold salted water to draw out the blood; 
. wipe dry, salt, pepper, coat each piece with beaten egg, and roll In 
cracker-crumbs. Try out slices of very iat salt pork in a frying^ 
pan in which is a sliced onion. Strain the fat, return to the pan 
with a great spoonful of lard and fry the liver, a few pieces at a 
time, and not too &st. Drain off the grease before dishing. 

Whttk Sconbs. 

One quart of prepared flour ; a pint of milk ; two liberal table- 
ipoonfnls of lard ; a teaspoonfiil of salt sifted with flour. 

Chop the lard into the salted flour, wet with the milk ; roll out 
t^ijti, cut into biscuits, and roll each of these into thinner cokes 
twjoKaslu^. Pxick all over with a fi7rk,bak» quickly, buttar and 
leave in the ov«u a minute l<»ig^r ?^* up on a ^ate. 


Chopped Potatoes. 

Chop cold Irish and sweet potatoes together. Put some nice 
dripping into a frying pan, heat, pepper and salt it, put in the 
potatoes, and shake and toss lightly, not to break them, until 
smoking hot. 

Boiled Eggs. 

When possible, boil them on the table. If you have no egg- 
boiler, put the eggs into a tin pail of boiling water in the kitchen, 
fit on a close top, wrap in a napkin, and send thus to the dining- 
room. In six minutes, if the water was boiling when they went in, 
they will be of custardy consistency throughout, and far more 
digestible than when suffered to cook on the fire. 


Home-Made Sausage. Celety and Saxdine Salad, 

Pried Bananas. Bread and Butter. Ciacken aad Cheese. 

Soft Gingerbread. Chocolatei 

Home-Madb Sausagb. 

One-third cold roast beef; two-thirds corned ham or fresh pork, 
roasted or boiled ; a little powdered sage and sweet maijoram ; pep^ 
and salt to your liking; chop all together fine; make into flat 
cakes ; roll in flouri and fry in peppered and salted laid. 

Cblbry and Sardinb Salad. 

Cut the celery into inch-lengths, season lightly with pepper, 
t and vinegar ; heap on a cold, flat dish, and lay sardines about 
base of the pile. Foiu: a good mayonnaise dressing ov^ aU» 

Soft Gingbrbrbad. 
One cup of butter ; one cup of milk ; one cup of brown sugar ; 
one cup of molasses ; five cupfuls of Sifted flour ; a teaspoouful of 
mixed cinnamon and mace ; a heaping tablespoonful of ground 
ginger ; a teaspoonful of soda, sifted with the flour ; four eggs. ' 
, Warm molasses, butter, sugar and spices slightly together, and 
stir them to a yellow-brown cream ; add the milk, the beaten eggs, 
the flour ; whip up well and bake in two large, shallow pans. Eat 
frrah, with cheese and chocolate. 


Vegetable Soup. 

Broiled Blueflsh. . Veal and Ham Fie. Scalloped Squash. 

Sweet Potatoes au gratin. Rice and Peach Pudding. 

Cream Sauce. Coffee. 

Vegetable Soup, 

Three pounds of coarse beef, minced; three quarts of cold 

tvater ; two carrots ; two turnips ; one onion, minced ; three stalks 

of celery ; can of tomatoes ; quarter of a cabbage ; one root of 

salsify ; two tablespoonfuls of chopped parsley ; pepper and salt ; a 

 leaspbonful of sugar. 

Put beef and water together and bring slowly to a boil. Simmer 
gently for four hours. Pepper and salt, and set away meat and 
liquor together until next day. Take off the fat and strain out the 
meat. Pare and cut turnips, carrots, celery and salsify into dice of 
uniform size. Shred the cabbage, mince the onion. Put all into a 
pot, cover with boiling salted water, drop in a bit of soda no larger 


than a Lima bean, and cook gently twenty minutes. Drain well, 
and turn the vegetables into the soup-stock. Rub the tomatoes 
through a colander and add them with the parsley.  Cook half an 
hour, keeping the contents of the pot at a slow, steady boil all the 
time ; put in the sugar and pour into the tureen* 

Broiled Bluefish. 

Split down the back, clean, and wash thoroughly with vinegar 
and water. Broil over a clear, hot fire. When done, rub all over 
with butter, pepper and salt, and serve on a hot-water dish. For 
sauce, whip a tablespoonful of butter to a cream with a teaspoonful 
of anchovy-paste, a teaspoonful of finely cut parsley, and the juice 
of half a lemon. 

VeaIt and Ham Pie. 

Cut cold cooked veal and half as much corned ham, also boiled 
and cold, into neat dice, season with pepper, a little nutmeg, sweet 
herbs, and add a handful of chopped mushrooms. Heat a cupfiil of 
gravy in a saucepan, season well, thicken with browned flour, add a 
great spoonful of tomato catsup, put in the meat, bring to a boil, stir 
in the beaten yolks of two eggs, and take from the fire. Fill a deep 
bake-dish with this, cover the surface with sliced hard-boiled eggs^ 
lay a good crust over all ; cut a slit in the center and bake to a fine 
yellow-brown. Wash over with white of egg, shut up in the oven 
for one minute, and serve. 

Scalloped Squash. 

Two cups of boiled squash, run through a colander, and then 
left to cool ; two eggs ; a tablespoonful of melted butter ; half a cup 
of milk ; pepper and salt ; half a cup of bread crumbs. 


Beat eggs, butter, milk and squash light, season, pour into a 
buttered bake-dish, sift the crumbs over it, and bate, covered, half 
an hour and then brown lightly. Send to table in the pudding 
dish. Never throw away the remnant of a dish of squash left after 
dinner. It can always be utilized as above. Or, if you have only 
a few spoonfuls, beat in an egg, a half cupful of milk, pepper, salt' 
and about three tablespooufuls of prepared flour, just enough for 
•oft batter, and bake As you would griddle cakes. 

SWBBT PoTATOas au gratitt. 
Bdl^ped and slice a quarter of an inch thick. I^ll a buttered 
padding-dish with layers of the slices buttered, salted and peppered. 
Unless the potatoes are very sweet, sprinkle a little sugar over 
eadi stratnm. Sift fine crumbs on the top, stick tiny bits of 
batter in them and bake> covered, nntil hot through, then brown 

Rxcs AND Pbach Puddino. 
IkSi. a cupfiil of rice in plenty of salted water, until the grains 
axe tender, but not until you have a paste. Shake the kettle from 
time to time, and do not touch the rice With a spoon. Drain off all . 
the water ; set the inner farina-kettle on the side of the range until 
the rice is dry. Have ready in a bowl three eggs beaten light, with 
a cupful of sugar, and one of milk. Mix the rice up well with this, 
nsing a silver fork for the purpose, not to mash or break the grains. 
Drain the liquor from a can of peaches, put a layer of rice in a 
buttered mold ; cover with peaches laid in evenly ; more rice, etc,' 
tmtil the materials are used up. Cover the mold, and boil steadily 
iK an hour and a half. Turn out, and eat with creant sanc^* Ypn 
can make this of evaporated peaches if you Mki^ 


Cream Sauck. 

A cup of milk and one of cream (if you can get it, if not two 
cups of milk) ; a cup of sugar ; whites of two eggs (the yolks ol 
which went into your meat pie) ; nutmeg or cinnamon to taste ; ont 
tablespoonful of corn-starch, wet with cold milk ; vanilla, or hit* 
ter almond-essence* 

Scald the milk, add sugar and corn-starch, stir thtee minutei, 
and put in the stiffened whites, spices and flavoring. Keep hot, but 
not boiling, until you are ready for it, by setting it in a vessel 

No. 36 


Brewis* Clam Fritters. 

Risen Com Bread. Stewed Sweet Potatoesi. 

Toast Boiled ^ggs. 

Tea. Cofibe. Ftnit 


One cupful of very fine, dry crumbs — ^those made from crusta 
and old slices of bread dried in the oven, then crushed with a roll* 
ing-pin, are the best ; one pint of hot milk, and half as much 
boiling water ; one full teaspoonful of butter, and a scant one of 
salt; white of an egg, beaten light. 

Soak the crumbs in the boiling water ten minutes, and stir into 
the salted milk. Simmer together five minutes, add the butter, stit 
for two minutes, cover, and leave on the fire three minutes longer. 
Take from the stove, beat in the whipped whites, and send to the 
(able isL a deep dish. Eat with cre9.m and sugar. 

Clam Fritters. 
, Twenty-five clams, chopped fine j one cup of milk witli a bit of 
Boda no larger than a pea, stirred in ; one heaping cupful of prepared 
flour; one teaspoonful — even — of salt, and a little pepper; two eggs. 
Beat the eggs light, add milk, salt, pepper, flour, lastly the clams. 
Wix thoroughly; have plenty of fat or dripping in a kettle, an3 
drop in great spoonfuls of the batter. When done, take out witli 
K iplit spoon, shake o£f the fat, and serve on a hot dish. 

Risen Corn Bread. 

Two cups of white com meal, and one of flour; four cups of 
fliilk ; one cup of boiling water; a cupful of freshly mashed potato, 
hot; a tablespoonful of sugar, and half as much butter or lard; a 
heajnng teaspoonful of salt ; half a cake of compressed yeast ; tiny 
bit of soda in the milk. 

Rub the potatoes through a colander. While hot, work in but- 
ter, sugar, salt, and a cupful of flour alternately with two of milk. 
Scald the meal with the hot water, and add next Beat two minutes, 
and pnt in the yeast while the batter is blood-warm. Let it stand 
all night in a covered bowl. In the morning work in the rest of 
the milk, and if needed, flour enough to make a soft manageable 
dough. Knead lightly, make into small loaves that will fitpatfe- 
pans, let them rise until light, perhaps half an hour, and bake in a 
steady oven forty-five minutes. Keep them covered tjntil they have 
risen to full height, then, brown. 

Stewed Sweet Potatoes. 
Cut cold, boiled potatoes into dice. For a cupful of these allow 
a heaping tablespoonful of nice beet' or poultiy-dripping, or butter. 



Put tliis into a frying*pan, and when hot, stir and toss the dice in it 
nntil slightly browned and well glazed. Have ready in a saucepan 
a cupful of gravy or stock ; season well, thicken with browned flour, 
empty the frying-pan into it, and draw to one side of the range where 
it cannot cook at all, but will keep warm. Leave it thus for five 
minutes, and turn out into deep covered dish. 


Deviled Ham. Potato Pu£El 

Kread, Butter and Pickles. Baked Apple Charlotte. 

Chocolate. Boiled Chestnuts, 

Deviled Ham. 

Cut even slices of corned or smoked ham, and fry in a pan until 
the edges begin jto crisp. Transfer to a chafing-dish, and keep hot 
Into the fat left in the pan stir half a teaspoonful of made mustard, 
a dash of cayenne pepper, half a teaspoonful of tart jelly, and three 
tablespoonfuls of vinegar. 

Bring to a quick boil, add a great spoonful of sherry, and pout 
over the ham. Serve hot. 

Potato Puff. 

Allow a cupful of milk to two of finely mashed potatoes, with 
two eggs, a teaspoonful of butter or dripping, a little salt and pep- 
per. Rub the butter and seasoning into the potato, then, the beaten 
eggs.. When light add the milk gradually; pour into a greased 
bake-dish, and set in a quick oven, covered, until it has puffed up 
well, then brown rapidly. Serve in a bake-dish at once before 


Baxbd Apple Chari 
Pare, slice and chop one do^.en tart pip] 
the bottom of a buttered pudding-dish wil 
thick layer of apples ; sprinkle plentifiill; 
cinnamon ; another stratum of crumbs, ai 
foil. The topmost layer should be cniml 
pour in half a cupful of water in which a 
fols of sugar and one of brandy ; .cover \t 
deep plate over it ; bake, covered, half ai 
vith sweet sauce. 

BoiLSo CHBsrmr 

I^ck out those which are free from 

minutes fast in hot salted water. Drain 

and stir a lump of butter the size of a 

Bat hot 


RabUt Soup, Blow 

Curry of Tomatoes an 
Tundps with White Sauce. B< 


Rabbit Soup. 
' One large rabbit; one small onion, 
pound of salt pork ; four tablespooufiili 
cold water ; parsley, salt and pepper. 

Joint the rabbit, put into the soup 
onion, cover with the water, aud cook sla 
out meat and bones, put back ov^ tb<^ *^^ 




simmer until the rice is soft, mince the meat left in the colander 
very fine, and stir into the soup. Boil up and pour into the tureen. 
"<* 'A rood soup. 

cforead; Browned Beef's Tongue. 

^ Boil a large fresh beefs tongue gently until a skewer passes easily 

■ninte; a through it ; have ready in a saucepan a pint of weak stock, or some 

tt Inn of the pot-liquor, strained and skimmed, to which you have added a 

tablespoonful of chopped onion, as much minced parsley, a couple 

of stewed tomatoes strained, a pinch of mace, and the sainevof cloves ; 

salt, pepper, and a teaspoonful of sugar. When these ingredients 
I Mir have simmered together for half an hour, lay the tongue, skinned 

n jm : and trimmed neatly, in a dripping-pan, pour the gravy over it, bake, 

I ad F covered, and basting often, one hour ; take the tongue up and keep 

warm while you thicken the gravy with browned flour, adding a 

little made mustard ; pour over the tongue. 

Curry of Tomatoes and Rice. 

^ One can of tomatoes ; three-quarters of a cup of rice ; erne even 

tablespoonful of curry powder ; one half teaspoonful of salt ; two 
tablespoonfuls of butter ; one tablespoonful of sugar. 

Stir the curry-powder and sugar into the tomatoes ; put a layer 
10 in the bottom of a pudding dish ; cover with raw rice; salt, and 

art I drop bits of butter over the rice; more tomatoes; more rice, salt 

and butter, until the materials are all in. The uppermost layer 
[ i must be tomatoes. Let all stand together two hours. Bake in a 

^ steady, not quick oven, forty minutes, covered, then brown. Send 

jUj to table in the pudding dislu 

44« ^.uxumi-r BILLS OF FARE. 

TuENiPs WITH White Sauce. 
Peel and slice white turnips ; lay in cold w^ter for half an hour ; 
put over the fire in boiling, salted water, and cook tender ; drain, 
pepper and salt, put into a deep dish, and cover with a cupful of 
drawn butter,, made with milk instead of water. Serve very hot 

Boiled Indian Pudding. 

Two cups of Indian meal ; two cups of milk ; four eggs ; half 
cup of powdered suet ; half teaspoonful of cinnamon ; one cup of 
molasses ; quarter teaspoonful of soda, sifted with the meal, twice. 

Heat the milk to scalding, add the suet and the meal. When 
the suet i§ melted, put in the cinnamon and molasses, and let all get 
perfectly cold. Then beat in the eggs hard, and pour into a 
buttered mold with a tight top. Boil steadily four hours. Dip the 
 mold into cold water for a minute to loosen the contents. Turn out 
on a hot dish, and eat with butter and. sugar, or with hard sauce. 

The Thanksgiving Dinner. 

r\ THANKSGIVING dinner should be the visible s^sndering 
^^ of thought and emotion. In clearing away the idolatries 
I ^ of Paganism, we hacked so fiercely that some pretty, 
' clinging vines of custom and affection fell with. the obnox- 

ious trunks. One of these was the religious feast in its season- — 
the tender offerings of spring-time ; the grapes, figs and mulberries, 
with a host of other summer delicacies ; the com, wine and oil, 
which were sacrificed with song and dance to Ceres in the bounteous 

It is meet that we should make merty and be glad at the 
Thrice-Blessed Christmas-tide, and there is sweet significance in the 
gathering of the family, young and old, from near and from far, 
about the table (or altar), laden with the kindly fruits of the earth. 
."All this hath GOD given us ! " 

This is my little sermon-grace, if you will have it — over our 
Thanksgiving table. 

The table is not furnished as our grandams loaded theirs in the 
olden time, so much more rude than ours. The board no longer 
groans, literally or metaphoricall v. under its burden of divers meats, 
vegetables and sweets. 


^ Whatever may be the press of duties tliat on other days drives 
the business of eating into a gobble and a race, dyspepsia and^ 
apoplexy hovering, viewless, but very-present ghosts about the 
dumb devourers — ^take time on Thanksgiving-day to dine. If I 
were a religious and civil dictator for this one day, I would ordain 
certain ceremonies in cottage as in palace, as hygienic regulations 
and means of grace. 

First, then, my pale-faced sister, sorely beaten in the long wrestle 
with the problem how to make fifty cents do the work of seventy- 
five, resist the disposition to " set everything on at once, and get the 
bother out of the way." Lay what our ecclesiastical forefathers used 
to call quaintly and aptly, " a fair cloth," upon the table. Adjust a 
large ^lapkin, or carving-cloth, over the spot where the chief dish of 
meat is to stand. 

Grudge not your best belongings of crockery, china, glass and 
silver. To each plate allot a glossy (not starched) napkin, a soup- 
. sppon laid in front of the plate and parallel with the edge of the 
table, at the left side, two forks — at the right, two knives. 

If you use "individual" salts, have one, newly filled and 
imprinted, at the right, hand ; also a goblet and a butter-plate. If 


you have larger salt-stands, assign one to each comer of the table, 
and one midway up each side, if the party be large. 

* As a central . ornament, have a bowl, or, if you have no better 
. Yessel, a soup-plate of flowers. Or — for these are beginning to be very 
^ expensive now — make a beauty of economy, and fill the dish with 
autumnal, treasures, the hardy ferns that can still be found under 
the fallen shrubs and leaves in the woods ; bearded grasses, silver- 
gray " Life-Everlasting," the flufiy clusters of the wing6d seeds of 
clematis, and bright berries from wayside hedges, with a shining 
brown cone or two. Make your decoration mean something, and 
blend the fancy with all the appointments of the feasU 


Witliin the napkins slip squares or thick bars of bread, and 
lay on the outer fold of each a delicate spray of variegated foliage^ 
€r a bit of fern and bunch of bitter-sweet, or blue-gray cedar 

Distribute the dishes with $in eye to effect of color and 
grouping, rather than to rectilinear symmetry. Avoid rows 
and " match-dishes." Motley now-a-days is your only wear, and the 
zigzag the direction of artistic beauty. 

On a side-board, or table, arrange methodically relays of knives, 
forks, plates, etc., and be sure the order is comprehended by the 
cook and waiter before the family and guests sit down. 

Begin the meal with a good soup. 

To this should succeed fish — ^if you live near the seaboard, bdled 
cod with drawn butter, boiled halibut with egg-sauce poured over 
it — or better than either, a pretty thick piece of baked halibut with 
sauce tartare. 

None of these are costly, and all are good. 

Most well-bred people — ^I may hint just here — ^in eating fish, 
boiled in particular, rarely touch it with their 'knives, even when 
these are silver. The fork is used for breaking apart the flakes, 
for separating from these and removing the bones, and for conveying 
the prepared morsel to the mouth. No vegetables, unless it be pota- 
toes in some form, are passed with fish. 

Still leading up to the main business of the hour, let the next 
offering be a nice entree^ or made-dish, chicken pat6s or croquettes, 
in memoriam of the ponderous chicken-pie which was a standing 
dish with our gi;andmothers on the fourth Thursday of November. 
With it send around stewed salsify (oyster-plant) and pickles. 

Then — for the central theme, the point of clustering interests— 

the Thanksgiving Turkey Y . 




He should be well stuffed, carefully basted, ju^dously tnmod 
from time to time, be a constant if not oppressive solicitude, never 
lifted from the mind of the cook, be she amateur or professional, 
from the moment he is put down to roast until he is drawn — rich in 
coloring, done to a turn in the thickest joint, but nowhere scorched, 
a goodly type of plenty — from temporary seclusion. 
 Is it not Dickens who paints a family of poor children sitting 
aitnutd the spit to see the Christmas goose cooked, and almost 
dining on the odor ? 

Surround our Bird, when dished, with small fried sausages not 
larger than a dollar, interspersed with blanched celeiy-tops. Ac- 
company him by a sauce-boat of gravy from which the fat was 
skimmed before the chopped giblets were stirred in; a dish of 
cranberry sauce or jelly, and sweet potatoes. 

When the savory portion laid on each plate has been duly dis- 
cussed, pass a glass-stand or salver of crisp celery, both as an 
assistant to the gastric juices and a tonic (we do not admit the 
word " stimulant " here) to the palate, that shall prepare it for the 
reminder of the banquet 

If you , introduce game, let it succeed the turkey, and some 
lettuce with it. If it is not convenient to get quails, grouse or 
venison, content yourself with a salad of lettuce. Break apart the 
heads and wash each leaf, before dinner, rejecting all that are not 
sound and fresh. Heap these upon a dish or plate, and leave in the 
refrigerator until called for. This dish should be brought to table, 
and set before the hostess, with a salad-bowl. 

This last must be lined with a small, clean napkin. Piuntily, 
with the tips of your fingers, break in pieces the larger leaves, and 
lay.\rith the smaller, upon the napkin. /When all are looked and 
picked over, gather up the four con?!°rs of the napkin upon the 


heap ; shake ligHtly to get rid of the clingmg moistore, and tnm 
out into the salad-bowl. 

Lay the wet napkin npon the emptied dish in which the lettuce 
was brought, and send away. Dress the lettuce with salt, white 
sugar, pepper, oil and vinegar, allowing to three tablespoonfuls of 
oil twice the quantity of vinegar, toss with a wooden spoon and fork, 
until the seasoning permeates the salad, and send around the- table. 

Salad-dressing at table is a graceful, housewifely accomplishment 
which every woman should practice. 

Eat the lettuce — and indeed all salads — ^with the fork alone. If 
the leaves have been properly selected, there is no excuse for touch- 
ing the knife, and lettuce is unfit for table-use which cannot be cut 
with a fork-tine. 

Crackers and cheese follow this course, and, if you like, oliyesi 
This is the breathing-space in a ;" course-dinner," a season of 
leisurely and luxurious resting on the gastronomic oars before the 
next long pull. 

The cheerful chat, that has been the best sauce bf the meal, is 
here especially in order — a running fire of jest and repartee re-acting 
wholesomely upon appetite and digestion. 

To-day, allow the children a modest share in table-talk — an 
exercise in which, by the way, Americans of the middle^lass are 
usually egregiously unskilful. As with other fine arts, practice 
in this is indispensable to perfection, and the cultivation of it 
involves what our utiUtarian stigmatizes as "trifling over one's 

If we dallied longer over the family meal, we would pay fewer 
serious calls to the doctor's office and apothecary's shop. 

The pumpkin-pie is the next consideration. Keep the mince for 
Christmas. The pumpkin is the homelier, yet luscious domestic 
product, the representative of our gsmtiered harvest 






id flaky — not friable, and tasting 
kle with an agreeable sound, like 
knife, and melt upon the tongue, 
irown, in the enjoyment of which 
us elements of milk, eggs, sugar 
atisfied with the combined whole, 
ise, and in indolent contentment, 
■nd, these disposed of, send black coffee after the withdrawing 
company into the parlor, as a grateful stomachic sequel. 

Eleaveu pity the dish-washers I " cried an old lady, admitted to 
ct the glories of the Lord Mayor's banquet, 
trhaps in the mind of my fellow-housekeeper who can afford to 
mt one " girl " and does not often " entertain," a similar ejacu- 
L may arise in reading the above sketch of a holiday feast 
et one plume' less for your winter bonnet, and lay by the 
y thus saved to pay for extra help on Thanksgiving Day. 
Or, if you prefer, let the soiled dishes of the later courses be 
rinsed in hot water, and set by in the back kitchen until next 
morning. .There will be no violent convulsion of Nature should 
you depart once in a great while, from established laws. 

Spare no pains to make your i^vt feUs landmarks in the memory 
of your children. The stately progress of a dinner such as we have 
described is an educational step to them, and a solemn joy in the 
recollection. It is worth while — hmu well worth while many are 
prone to leave out of sight — to make for ourselves and our juniors 
golden days that shall never lose their lustre. 

Who thinks, even wice a year, of the true meaning of " holy- 
day ? " The dinner here -proposed costs no 'more than the very 
prcaniscuous " spread " that will crowd many a table in fermhouse 
and unfashionable street upon the anniversary, to be swallowed in 
half the time the decoions succf' - ^'f f nnf p4rs will require. 

Winter Bills of Fare, 

No. 36. 


Browned Rice Porridge. 

Fricasseed Eggs. Crumpets. Stewed Potatoe& 

Fruit Tea. Coflfee. 

Browned Rice Porridge. 
Parch a cupful of dry rice in the oven to a. light brown, as you 
would coffee, stirring it to prevent scorching, and to preserve a 
Uniform tint. Put over the fire in a farina kettle, with more than 
a quart of cold water, salt slightly and cook tender, but not to 
breaking. Shake up from the bottom now and then, but do not stir 
it. When done, drain oflF the water ; set the kettle uncovered at 
the back of the stove to dry off the rice. Eat with sugar and 
cream. This is especially wholesome diet when laxatives, such as 
wheateu grits, or such heatiug cereals as oatmeal are to be avoided 
by the eater. 

Fricasseed Eggs. 
Boil for fifteen minutes, throw at once into cold water, and lot 
them lie there for the same time. Peel, cut each in half lengthwise ; 



extract the yolks, and mb smootli vnth a teaspoonfiil of anchovy 
paste, a little made mustard and the tiniest suspicion of cayenne. 
Mould this pasty mixture into balls of the same shape and size as 
the yolks, put them into the cavities left in the halved whites, 
fasten them in place by tying firmly with cotton twine when you 
have skewered them together with wooden toothpicks, one through 
 each bisected e^. Have ready in a saucepan a good cupful o{ 
drawn butter {drawn with milk, not water), seasoned with pepper, 
salt and minced parsley. Lay the eggs in carefully; set the 
saucepan covered in boiling water, and cook gently, keeping the 
water outside at a slow boil for ten minutes. Arrange the eggs in 
a pile on a heated platter,' and pour the sauC|e over them. 


One quart of milk ; half a yeast-cake dissolved in warm water, 
or four tablespoonfuls of yeast ; one tablespoonfiil of lard, and the 
same of butter; onehalfteaspoonfniof salt; one quarter teaspoonful 
. of so^a sifted twice with the salt in a quart of flour. 

Mix well over night; beat up hard in the morning; let it rise 
for an hour longer ; half fill heated and greased muffin tins, on a 
heated and greased griddle with the batter, and bake on the top of 
the range, turning once. Run a sharp knife around the inside of 
each 'ring to loosen the crumpet. Eat hot The cold ones left over 
aire nice, if split, toasted and buttered. 


Oysters on Toast 

Thin Bread and Butter. Jellied Tbngnet 

Hot Crackers. Cheese. 

An Excellent Cup Cake. 



Oysters on Toast. 

Drain the liquor from a quart of oysters ; cut each into foul 
pieces, and drain again in a colander for fifteen minutes. Heat the 
liquor, and strain through coarse muslin back into the sauce. When 
it boils again, dip out a small cupful and keep it-hot. Stir into that 
left on the range a liberal teaspoonful of butter rolled in a scant 
teaspoonful of corn-starch. In another vessel, heat haff a cupfiil of 
milk. Stir the oysters into the thickened liquor ; season with pep- 
per and salt, and cook, after they are scalding hot, five minutes 
before adding the milk. Line a hot platter with net slices of crust- 
less toast, buttered, wet with the reserved Hqnor, and cover with 
the oysters. 

Thin Bread and Butter. 
Cut the "kissing slice "from the end of a* loaf; butter the, 
exposed surface, and slice very thin. Butter again, and slice until 
you have enougll cut. Draw a sharp knife across tlie middle of 
each slice and fold it over upon itself, buttered sides inward. 

Jellied Tongue. 
Clear a pint of the liquor in which a smoked tongue wa 
by heating to a boil, and stirring in the white of an egg, t 
iiig slowly for five minutes. Strain through a thick cloth 
squeezing, and pour it boiling-hot on half a package of 
which has been soaked two hours in enough cold 
Add to this a blade of mace, half a dozen black pepperct 
four tablespoonfuls of sharp, clear vinegar. Stir until the 
is dissolved, and strain, without pressing, through a flan 
When it is cold, and begins to congeal at the edges, fill a 


, slices of tongue arranged hi pe^ 

pcnoicuiar rows, anu jiuur tuc jclly Over tliem. Set in a cold place 

until firm ; turn out on a cold platter. You can jelly the tongue 

whole, if you like/by cutting oflf the root, and trimming the rest 

) a neat shape, paring away every particle of skin, and omitting 

tough tip altogether. Irfiy it in an oval pan or mold, and covet 

h the semi-liquid jelly. It will be a handsome dish when turned 

An Excellent Cup Cake. 

Two rounded cups of powdered sugar; one even cup of butter; 
ene cup of milk ; three cups of prepared flour ; four eggs ; one lemon, 
juice and rind. 

Rub butter and sugar to a cream, beat in the lemon, the whipped 
^olks, the milk ; then frothed whites and flour by turns. Bake in 
small tins, or in two square tins. 


Giblet Soup. 

Roast Beef, with Yorkshire Pudding. Sea Kale. 

Mount Blanc Potato. Creamed Sponge Cake, 

Brandied Peaches. Fruit Coffee. 

Giblet Soup. 

Ceolc the giblets of a turkey, or those from a pair of chickens, 

in a pint of cold water until tender ; salt, und set away in the liquor 

:old and stiff. Take them out, and cfac^ fine, when yon hscn 


• * 

skimmed the fat from the liquor, aud piit it over the fire with a pinl 
of soup stock. Boil up well, skim, strain back into the pot, add the 
minced giblets, and season to taste. Put into a frying-pan two 
tablespoonfuls of butter which has been cut up, and worked into 
two of browned flour. Stir steadily until it melts and simmers, 
when add a small teaspoonful of Worcestershire sauce. Turn intc^ 
the soup, rinsing out the frying-pan with a few spoonfuls of the hot 
liquor to get all the flour and butter. Cook gently for ten minutes^ ' 
and serve. 

Roast Beep with Yorkshire Pudding. 

When a roast of beef is within half an hour of the " tarn,** 
drain off" the gravy in a bowl, leaving about two tablespoonfuls 
in the dripping pan. Lay a gridiron over the pan, if you have 
one that will go into the oven. If not, prop the meat on clean sticks 
of oak or hickory (not pine) laid across the top of the dripping 
pan. Pour in the pudding, letting the fat from the roast drop on it 
as it cooks. 

Yorkshire Pudding. 

Four eggs beaten very light ; two cups of milk ; two cups of 
prepared flour; one teaspoonful of salt. Beat whites and yolks 
into separate howls; into the latter stir the milk, then frothed 
whites and salted flour by turns ; mix quickly, and bake at once. 
Cut the pudding into strips an inch wide by three long, and lay 
about the beef when dished, helping one or two pieces with each 
slice of meat. 

Sea Kalb. 

This is a vegetable that needs only to be better known to become 
uridely popular. Lay in cold water for half an hour, when you 



have washed and picked it over to get out dead leaves, coarse stems, 
bits of sand, &c. ; cook twenty-five minutes in boiling Avater, 
salted ; drain, and press in a colander, chop fine, return to the fire 
in a saucepan and beat into it a great spoonful of butter, a little 
pepper and a great spoonful of vinegar ; stir and toss until very 
hot and dish. 

Mont Blanc Potato. 
Instead of mashing boiled potatoes, whip light and dry with a 
wooden or silver fork. At this point, begin to whip in a cupful of 
hot milk for a quart of mashed potatoes, and when all is in, beat 
in the frothed white of two eggs. Heap conically in a deep silver 
or stoneware dish ; set in a quick oven until the surface hardens 
slightly. Withdraw before it catches a shade of brown, wash over 
lightly with butter, and send to table. 

Creamed Sponge Cake. 

Cut the top from a stale sponge cake loaf in one piece, half an 
inch thick. Dig and scrape the crumbs from inside of loaf and 
upper slice, leaving enough to keep the outside firm. Spread a 
thick layer of fruit jelly on the inside. Heat a cup of milk to a boil ^ 
stir in a teaspoonful of corn-starch wet with cold milk, and the cake 
crumbs rubbed fine. Stir until thick, take from the fife, beat in two 
whipped eggs and two tablespoonfuls of sugar. Make all into 
smooth batter ; . set in boiling water on the range and stir for five 
minutes after the mixture is. really hot through. Turn into a bowl, 
flavor with a teaspoonful of bitter almond essence, and let it get cold. 
Fill the cake with it^ fit on the top, wash all over with whipped 
white of ^gg ; sift powdered sugar evenly over it until no more 
will adhere to the surface, and let it harden. 

Send around brandied peaches with this. 


No. a7. 


Hominy Boiled with Milk. Creamed Egf s. 

Fried Mush. Brown Muffins. Maple Syrup. 

Tea. Cofiee. Fruit 

Hominy Boilkd with Milk. 

Oue cupful of small hominy ; one quart of boiling water, salted; 
one cupful of milk ; salt to taste. 

Wash the homiuy in two waters and stir it into the boiling water. 
Cook half an hour (in a farina kettle, of course), drain oflF all the 
water that will come away, add the milk, already heated, and cook 
half an hour longer. Eat with cream, and, if you like, sugar. 

Creamed Eggs. 

Break as many eggs in a buttered pie-dish as it will hold with* 
out crowding each other. Sprinkle with pepper and salt, and put a 
bit of butter on each. Have ready a cup of hot milk in which has 
been cooked for one minute a teaspoonful of corn-starch, or, better 
yet, of arrowroot wet up with cold water. Pour this, a spoonful at 
a time, about the raw eggs, and bake in a quick oven until the eggs 
are fairly set Five minutes should do it. Send to table at once 
in the pie-plate. 

Fried Mush. 

One heaping cup of Indian meal ; one quart of boiling water, and 
one of cold, in which stir a teaspoonful of salt — a full one. . 

Stir the meal, wet with cold water, into the pot of boiling water, 
ind cook one hoar, stirring up from the bottom once in a while. 


Wet muffin tins in cold water, and fill with the mush over night 
In the morning slip the stiffened shapes out, flour them well and fry 
is hot dripping. 

Brown Muffins. 

Three even cups of Graham flour ; one even cup of white flour ; 
four cups of milk ; four tablespoonfuls of yeast ; one tablespoonful 
of butter ; two tablespoonfuls of brown sugar ; one teaspoonfiil of 


Rub butter and sugar together; add the milk, sift the flour, 
white and brown, with the salt ; make a hole in the middle, stir in 
the milk and then the yeast ; beat well, set to rise over night, and 
bake in small tins in a good oven. Let the batter stand in the tins 
in a warm place twenty minutes before going into the oven. 


Bread and Butter. Barbecued Ham. 

Cream Toast Baked Potatoes. 

Steamed Potatoes. Marmalade Cake. 

Barbecued Ham. 

Fry slices of cold, boiled ham ; keep warm while you stir into 
the gravy left in the pan four tablespoonfuls of vinegar, mixed with a 
tablespoonful of mustard, a teaspoonful of sugar, half a teaspoonful 
of catsup, or Chili sauce, and a little pepper. Boil up once and pour 
on the fried ham. This dish is sometimes called ^^ deviled haiUi'* 
and is a good spur to appetite. 


Crkam Toast, 

lEKght or ten slices of stale baker's bread. Cut oflF the crusts ; 
two cups of hot milk ; two tablespoonfuls of butter ; whites of two 
^gS^ J boiling water, salted. 

As each slice of bread is toasted, dip in a saucepan of salted 
boiling water, kept on the range ; pile in a deep covered dish. Put 
on the top of the dish when all the dipped toast is in, and make the 
sauce. Heat the milk to scalding, add the butter, and when it is 
melted, the whites of the eggs beaten to a froth. Pour upon the 
toast, lifting the lower slices to let the dressing get at them, cover 
and keep hot for five minutes before sending to the table. 

Baked Potatoes. 

Select fine, fair potatoes, wash and wipe, and bake them in a 
moderate oven until the largest yields to a vigorous pinch of thumb 
and finger. Line a dish with a napkin, and serve them without 

Steamed Apples. 

Wash and wipe sweet apples ; dig out the blossom-end and the 
upper part of the core with a sharp-pointed knife, and lay them 
close together in a baking-pan. Half submerge in cold water; 
cover closely and cook tender. Let them get cold, still covered, in 
a glass dish, and eat with sugar and cream. 

Marmalade Cake. 

One cup of prepared flour ; one cup of sugar ; two tablespoon- 
fuls of butter ; one tablespoonful of milk ; three eggs ; marmalade 
or jelly (sweet) for filling. 


Work butter and sugar to a light sauce, beat the eggs light 
Whip the beaten yolks into the creamed sugar and butter, add the 
milk, the whites, and the flour. Bake in three jelly cake-tins, and 
spread marmalade, sweet jelly or jam between. 


Clam Chowder. Boiled Chicken in Rice. 

Stewed Celery. Mashed Potatoes. Lettuce Salad* 

Crackers and Roquefort Cheese. 
Coffee, Jelly and Cake. Fruit Coffee. 

Clam Chowder. (The best on record.) 

Two quarts of long clains, chopped ; two quarts of tomatoes (or 
one quart can) ; a dozen potatoes peeled, or cut into dice ; one large 
^onion, sliced thin ; eight pilot biscuits ; half a pound of fat salt 
pork, minced ; twelve whole allspice, and the same of cloves ; as 


much cayenne pepper as you can take up on the point of a knife ; 
salt to taste ; two quarts of cold water. 

Fry the chopped pork crisp in a pot, take the bits out with ? 
skimmer, and fry the minced onion until it is colored. Now put 
with the fat and onion the tomatoes and potatoes, the spices tied up 
in a bag, the water and the pepper. Cook steadily four hours. At 
the end of three hours and a half, add the clams and the pilot bread. 
This last should be broken up and soaked in warm milk. Some 
consider that the chowder is improved by stirring iu, five minutes 
before serving, a tablespoonful of butter cut up in browned flour. It 
is delicious with, or without, this final touch* 


BoiutD Chicken on Rick. 

Prepare the fowl as for roasting, bind in a piece of mnsliii or 
aosquito net ; put into a pot of boiling water, and cook twelve min« 
utes to the pound. Half an hour before taking it up, dip out a cup- 
ful of liquor from the pot, strain it, and set in ice-cold water to throw 
up the grease. Skim this off, and season the cup of broth well with 
pepper and salt. Have ready two cupfuls of rice which has been 
boiled ten minutes, and then drained. Mix this with the skimmed 
broth| and cook in a farina kettle until the rice is tender. Shake 
the kettle, now and then, but do not put a spoon into the rice. 
When all the broth is absorbed, stir in very lightly a tablespoonful 
of butter and a little minced parsley, with a beaten tgg. Cook one 
minute, and take from the fire. Spread the rice two inches thick in 
the bottom of a hot platter, and settle the boiled chicken in the mid- 
dle. For gravy, heat another cupful of broth, strain, and add a 
tablespoonful of butter cut up in one of flour, and when it thickexis, 
salt and pepper, a beaten egg and minced parsley. Cook ten min< 

utes, and send to table in a boat 

Stswbd CBuntY. 

Scrape and wash the celery, cut it into inch-lengths, and cook 
ten minutes in boiling, salted water. Turn this off, and cover with 
cold water. As this reaches the boil, drain it off and add a cup of 
milk, dropping in a bit of soda not larger than a grain of com ; 
aeat, and stir in a tablespoonful of butter rolled in flour, pepper and 
salt, and stew gently five minutes longer. As you scrape and cut 
the celery, drop each piece into cold water to keep it white. 


Lbttucb SALAa 

Wash the lettaoe fidthfully, and pick out the best pieces, i. e^ 
the whitest and crispest leaves for the table. Do this just before 
dinner is served, and leave in ice-water until it is wanted. line a 
salver with a small napkin, and pile the lettuce on it Tear the 
^ leaves into smaller pieces daintily, and lay in the salad bowl. Scat- 
ter salt, pepper, and white sugar over and among them ; when they 
are ready for seasoning, pour in two or three tablespoonfuls of salad 
oil, and double the quantity of vinegar ; toss (still daintily), with a 
salad fork and spoon,until the dressing is impartially distributed, 
and pass the bowl at once. Salad dressed in this way, and eaten 
before the crisp succulence of the lettuce is destroyed by the vine- 
gar, is quite a different thing from the wilted greens often passed 
under the much-perverted name. It should never be touched with 
the knife in preparing or in eating. You may send around 
tnckers and cheese with it 

OOVPBS Jbext. 

One package of Coxe's gelatine soaked for four hours in enougli 
cold water to cover it an inch deep when it is put in. 

Two cups of dear black coffee; one tablespoonful of white 
iugar ; two cups of boiling water. 

When the gelatine has soaked long enough, put it with the 
sugar into a large bowl, and let them stand for half an hour. Stir 
in, then, the water, actually boiling, and when the gelatine is 
dissolved, strain. Add the coffee, strain without pressing the 
flannel bag, and set in a wet mold to form. When you are ready to 
serve it, turn out carefully on a fiat dish, and serve with sugar and 

W^ =^T- 


No. 38. 

Hominy Porridge. Fish Balls. 

Risen Muffins. White and Graham Bread. 

Chocolate, Tea. Fruit 

Hominy Porridgb. 

One cupful of small hominy ; one quart of boiling water ; one 
tablespoonful of butter ; salt to taste. 

Wash the hominy in two waters, leaving it in the second for ao 
hour or so ; drain in colander lined with coarse cloth, and stir into 
the salted water, which should be boiling in a farina kettle ; cover, 
and cook half an hour ; beat up from the bottom with a wooden 


spoon, and boil, uncovered, fifteen minutes ; beat in the butter, and 
pour into a deep dish. Bat with sugar and cream, or with cream 


Fish Balls. 

Mince, or pick into fine shi*eds a cupful of salt cod, soaked^ 
boiled and cold. Put with it an equal quantity of freshly mashed 
potato, and half a cupful of drawn butter in which a raw egg has 
been beaten. Work lightly until well mixed and soft; flour a 
tolling-board, and drop a spoonful of the mixture on it. Roll into 
a ball, and lay on a cold platter. When all the balls have been 
made, set in a cold place. Do this over night. Heat lard or drip- 
ping enough to cover the fish-balls in a deep frying-pan ; try one 
to see if it is hot enough to cook it quickly, and fry, a few at a time, 
to a fine golden brown. As you cook, lay them in a hot colander 
to free them from grease. Heap on a heated platter, slice a lemon 
Bun, and garnish the edges ^^ ^he dish with it. 


RiSBN Muffins. 

Pour cups of flour ; four tablespoonfuls of yeast ; two eggs ; one 
tablespoonful of butter or sweet lard ; one cup of milk ; one tea- 
spoonful of salt. 

Beat the eggs light, add milk, salt, yeast, shortening (melted)| 
sugar, at last, the flour. Let the batter rise all night, setting it at 
bed time. In the morning, bake in muffin-rings on a griddle, or in 
small tins. 


Calf 8 Bndiui. Scalloped Tomatoes. 

Steamed Com Bread. 
Mock Bast India Preserves. Cookies. 

Calf's Brains. 

The brains of a calf; two beaten eggs ; one tablespoonful ai 
butter ; !ialf a cup of g^avy ; some rounds of fried bread, or of toast. 

Wash the brains in cold water, and take out fibres and skin. 
Drop into boiling water, and cook fast fifteen minutes. Leave in ice 
water imtil perfectly cold. Mash them, then, with the back of a 
spoon, beat in the eggs with salt and pepper to your liking. When 
you have a smooth paste, heat the butter to hissing in a frying-pan, 
«tir the brains in, and cook, keeping the spoon busy, two minutes. 
Have ready some rounds of fried bread on a hot dish, pour on each 
a teaspoonful or so of scalding broth or gravy, and heap the smok« 
hig mass of soft brains on them, as you would scrambled eggs. 

Boiled Corn Brbad. 

Two cups of white * commeal ; one cup of Graham flour ; two 
tablespoonfuls of sugar ; two and a half cups of milk ; two tss^ 


spoonfuls of Bating Powder; one great spoonful of shortening 
(half butter and half lard) and a spoonful of salt. 

Sift baking-powder with the flour, add the meal, and sift 
again ; rub butter and sugar together ; salt, and stir in the 
milk ; the latter should be slightly warmed. Pour this liquid in a 
hole made in the mingled meal and flour, gradually stirring down 
the dry flour toward the center : beat all hard, two minutes at least ; 
two hours will be better. Dip for a second in cold water, and turn 
the' bread out upon a warm plate. Eat at once. It is very good* 

Scalloped Tomatoes. 

Strain most of the liquor from a can of tomatoes, butter a bake* 
dish, spread a layer of tomatoes in the bottom, season with bits of 
butter, salt, pepper, sugar, and a few shreds of onion. Cover this 
layer with fine bread crumbs, put over it another of tomatoes, 
seasoning, and so on until the dish is full. The top should be a 
stratum of seasoned crumbs. Set in the oven, covered, and bake, 
removing the lid ten minutes before taking it out, that it may 
brown delicately. 

Mock East India Preserves. 

Six pounds of pared and minced pippins, or other winter apples ; 
six pounds of sugar ; three lemons ; three roots of white ginger 
feliced thin. 

Put the sugar over the fire with a cup of 'boiling water to prevent 
burning ; as it dissolves, increase the heat and bring to a brisk boil. 
Cook thus, twenty minutes without stirring, but watching to see 
that it does not scorch; skim and add the apples, the lemons 
minced (all except the seed) and the sliced ginger ; boil to a clear 
yellow, as briskly as is safe ; pack in small jars* 

^ t 



One large cup of sugar ; one scant cup of butter ; two beatem 
eggs ; four tablespoonfuls of milk ; one half teaspoonful of salt i 
nutmeg and cinnamon, each, a half teaspoonful ; nearly three cups 
of prepared flour, enough to enable you to roll it into a soft dough. 

Rub butter aud sugar, beat in the whipped eggs, the spices, salt, 
xoilk, and stir in the flour. Roll into a thin sheet and cut into 
shapes with a cake-cutter. Bake in a quick oven. 


Calfs Head Soup. 

Halibut Steak. BetPsTongn^ au^ra/m. 

Potato Puff. Stewed Oyster Plant 

Baked Apple Dumpling, Brandy Sauce. 


Calf^s Head Soup. 

A calfs head cleaned with the skin on ; six tablespoonfuls of 
butter, and a like quantity of browned flour ; six quarts of cold 
water ; one onion sliced and fried, and one grated carrot ; bunch of 
sweet herbs ; pepper and salt ; teaspoonful of allspice ; one table- 
spoonful of Worcestershire sauce, and one of sugar ; one glass of 
brown sherry. 

Boil the head tender, and set it aside in the liquor. Next day, 
take it out of the stock, scrape off the jelly, and cut the meat neatly 
from the bones. Reserve that from the top of the head and cheeks 
to cut into dice, and set, for this purpose, with the tongue, in a cool 
place. Set the stock over fire and add to it the bones, the refuse meatf 


tlie lierbs, fried oniou aud carrot, aud cook one liour ; strain, when 
you have picked out the bones, and rub the vegetables through the 
colander. Put the butter into a frying-pan, and when warm, stir in 
the flour to a brown roux^ as it is called ; add the spice, the pepper 
and the salt, and turn into the soup ; boil two minutes, drop in the 
dice of meat cut with a sharp knife, heat to a quick boil, and put ic 
the sauce. The wine is added in the tureen. Lay thin slices oi 
peeled lemon on the surface of the soup. You may, if you like, 
make forcemeat-balls of the brains, sstirred up with raw t!g% and 
flour, also add a cup of tomato juice. There is no better soup than 
this when it is properly made, nor is it so difficult as one might 
imagine from the length of the recipe. 

Halibut Steaks. 
Wash and wipe the steaks, dip in beaten t.%%y then roll in 
cracker-crumbs, seasoned with pepper and salt, and fry in hot drip- 
ping ; or, you may broil the steaks on a gridiron as yon would 
beefsteak. Serve on a hot dish, rub on both sides with a mixture 
of butter, pepper and salt, and the juice of a lemon. 

Beef's Tongue augratin. 

Wash, trim and scrape a fine, fresh beefs tongue, and cook in 
boiling water, slightly salted, one hour. 

Take up, wipe off the liquor, cover with beaten ^%;gy roll it in 
cracker-crumbs, put into a dripping-pan and brown, brushing it 
twice with melted butter while it is in the oven. Keep hot in a 
chafing-dish, while you add to the gravy in the dripping-pan, a cup 
ful of the liquor in which the tongue was boiled, a tablespoonful of 
butter cut up in browned flour, half a teaspoonful of made mustard, 
salt and pepper, and the juice of a lemon. Boil up, and strain into 
a j^vy-boat« 


, Potato Puff. 

Boil, and masli the potatoes in the usual way, with butter aud 
milk; beat in two eggs, and pour into a buttered bake dish. Brown 
on the upper grating of the oven, and serve in the dish in which it 
was baked. 

Stswbd Oyster Plant. 

Scrape, and cut into inch-lengths a bunch of oyster plant, drop- 
ping it into cold water, as you cut it, to keep the color. Stew 
tender and white, in boiling water, a little salt. Turn oflF the water, 
and supply its place with a cup of hot (not boiled) milk, stir in a 
tablespoonful of butter cut up in one of flour, pepper and salt to 


taste, stew three minutes, stirring once or twice to prevent lumping, 
and serve. 

Bakbd Apple Dumplings. 

Four sifted cups of prepared flour ; one tablespoonful of lard, 
and the same of butter ; two cups of milk ; eight fine tart apples ; 
half a teaspoonful of salt. 

Chop the butter and lard into the flour (salted) and mix with milk 
to a soft dough, roll Into a sheet nearly half an inch thick ; cut into 
squares about five inches across ; pare and core the apples, and put 
one in the middle of each square ; fold over the four comers of the 
paste, pinching the edges together, and arrange in a floured baking- 
pan, the folded part downward ; bake to a light brown ; rub with 
butter when done, and sift sugar on the top. 

Brandy Sauce. 

Two tablespoonfuls of butter ; two cups of powdered sugar ; 
three tablespoonfuls of brandy ; quarter of a pfrated nutmeg. 


The butter j^hould be rather soft, but not melted. Cream it 
light with the sugar, spice, and beat in the brandy, whip hard, heap 
on a glass dish, and set in a cold place until it is wanted on the 

No. 39. 

Oatmeal Porridge. Codfish Omelette. 

Southern Batter Bread. Potato Loaves. 

Cold Bread. Fruit 

Tea. Coflfee. 

Codfish Omelette. 

One cup of ^^ picked " salt cod which has been soaked, boiled 
and allowed to get cold ; one cup of milk ; one tablespoonful of but* 
ter rubbed in one of flour ; seven eggs beaten light ; pepper, and 
minced parsley ; seven rounds of crustless toast, dipped in boiling 
water, then buttered. 

Heat the milk, stir in the floured butter, pepper, parsley and 
minced fish. Take from the fire after two minutes cooking, add the 
eggs quickly and pour into a frying-pan in which is hissing a 
spoonful of butter, shake and stir until the mixture begins to form 
at the edges, when heap on the buttered toast spread on a hot dish. 
Serve hot 

Southern Batter Bread. 

Three cups of Indian-meal ; half cup of boiled rice (cold; ; one 
pint of boiling water ; one teaspoonful of salt ; three eggs ; one cup- 
ful of buttermilk, or sour milk ; one tablespoonful of lard ; on* 
even teaspoonful <^ soda. 


Sift salt, soda and meal together twice ; wet up with the hot 
water, and beat in the lard and rice. Now, whip in the beaten eggr, 
lastly, the sour milk and lard. Bake in a shallow tin, or pie-plate 
This is best when made with Southern com-meaL 

Potato Loavbs. 

Work cold masbed potatoes soft with a little butter and th« 
' yolks of one or two eggs, say, one yolk to each cupful, season with 
pepper and salt and make into neat loaves, flouring your bands to 
enable you to handle the paste. Do not get it too stiff. Flour 
well, lay a little distance apart in a bot dripping-pan, and brown 
quickly. As a crust forms upon them, wash with beaten white of 
egg to glaze the tops. Slip a spatula under them and transfer to a 
bot diib. 


Ftied Tripe. Baked Bggs. 

Bread and Butter. Crackers and Cheese. 

Tea Cakes. Chocolate. 

pRiBD Trips. 

Cut cold boiled tripe into pieces tbree incbes square, and lay 
tbem for half an bour in a mixture of salad oil (a tablespoonful), 
twice as much vinegar, a little salt and pepper ; roll in salted flour 
or in cracker crumbs, and fry in hot dripping or lard. Drain off the 
grease, and 

Bakbd Eggs. 

Soak a cupful of bread-crumbs in half a cupful of bot milk for 
twenty minutes, stir in a teaspoonftil of butter, the yolk of an egg, 
a tablespoonful of grated cheese, two tablespoonfuls of savoiy broth. 


a little minced onion, and a teaspoonful of minced parsley. Poor 
the mixture into a neat pie-plate and set, covered, in a quick oven. 
In six minutes lift the cover, break as many eggs on the bubbling 
surface as the dish will hold, sift fiue crumbs on top and leave in 
the oven for three minutes longer. Serve in the dish. 

Tea Cakes. 

A quart of prepared flour; an even cupful of butter; four 
eggs ; half teaspoonful of nutmeg or mace , half cupful of raisins ; 
one heaping cupful of sugar. 

Beat eggs light, stir butter and sugar to a cream, and put with 
the nutmeg. Mix well together, work in the sifted flour lightly 
until you have a good paste. Roll into a sheet less than a quarter of. 
an inch thick, cut into round cakes, bury a raisin in the center of 
each, and bake in a brisk oven. Eat fresh. Do not let them get 
too brown in the oven. 


Potato Pur6e. Larded Pike. 

Veal and Ham Cutlets. 

Creamed Turnips. Potato Souffi& 

Stewed Tomatoes. Baked Roley-Poley. 

Hard Sauce. 
Fruit. Nuts. Coffee. 

Potato Puree. 

Three cups of mashed puLatocs ; one small onion; two largr 
tablespoonfuls of butter rolled in cue of flour ; two quarts of boil 
ing water ; two eggs ; two stalks of celery chopped ; one cup of hot 
milk ; one tablespoonful of finely cut parsley ; salt and pepptr« 



Pat potatoi otdon (chopped) and cdety with the hot water over 
the fire, seasoiii and cook gently half an hour, stirring often to 
prevent scorching, strain and rub through a colander ; return to the 
kettle with the parsley and floured butter, and stir to a simmering 
boil, heat in an another vessel the milk, turn upon the beaten eggs, 
mix well, add to the contents of the soup-kettle ; stir over the fire 
for one minute, and pour into the tureen. 

Larded Pike. 

Clean and wash the fish ; make incisions, crosswise, in the sides 
and put into each, well imbedded, a strip of solid fat salt pork ; lay 
in a dripping-pan, pour over it a cupful of boiling water, and bake, 
covered, half an hour, basting often with the liquor in the pan ; 
repeat this at intervals of five minutes until the fish is tender and 
nicely browned ; lift carefully to a hot-water dish ; strain the gravy, 
thicken with browned flour, boil up, add half a glass of claret, and 
serve in a boat. Pass the potato souffl6 with the fish. Red 
snapper may be cooked in the same way. 

Veal and Ham Cutlets. 

Cut enough veal cutlets to make a good dish, and a like number 
of, slices of cold boiled ham. Corned ham i^ best. Dip both in 
beaten egg, then, in fine crumbs mixed with salt, pepper, finely cut 
parsley and a dust of nutmeg. Fry in boiling dripping, or lard; 
drain, and arrange in alternate slices of veal and ham on a hot 
dish. Garnish with cresses. 

Creamed Turnips. 

Peel, lay in cold water for half an hour and cook tender and 
fast in hot salted water, drain, pressing well, put into a clean ti& or 


porcelain saucepan and beat smooth over tlie fire witli a wooden 
spoon (never an iron one) , mixing, as you go on, a good spoonful 
of butter and three spoonfuls of milk or oream ; season with pep- 
per and salt. The lumps should be rubbed out and the turnips a 
smooth pur6e. 

Potato Souffle. 

Beat two cupfuls of hot mashed potato light and soft with warm 
milk and a little butter, add the yolks of three eggs, pepper and 
salt, &nd turn into a greased pudding-dish ; set in the oven until it 
begins to brown, spread with a meringue of the whites whipped stiff 
with a little salt and pepper ; drop tiny bits of butter on the top, and 
when this has colored slightly, take from the oven. Serve at once 
before it falls. 

Stewed Tomatoes. 

To a can of tomatoes add a t^aspoonful of minced onion, as 
much white sugar, salt and pepper to taste, a tablespoonful of 
butter and two tablespoonfuls of fine crumbs ; stew fast for twenty 
minutes, and rub through a hot colander into a deep covered dish. 
This is a decided improvement on the usual style of stewing 

Baked Roley-Poley. 

One quart of Hecker's prepared flour ; two full tablespoonfuls of 
lard ; two cups of milk ; yolk of an tgg ; one teaspoonful of salt ; a 
large cup of jam, marmalade, or canned (and strained) berries,, well 

Sift flour and salt together, beat tne yolk light, and stir into the 
milk ; chop up the shortening into the flour until well incorporated ; 



wet tbe flour with the mflk into a good dough ; toll out half an 
inch thick, spread with the frvdu and roll up closely ; pinch the 
outer edges together and lay the roll, the joined sides downward, in 
a floured baking*pan ; bake until browned , wash over with whipped 
white of egg, and send to table ; eat with hard sauce. 

Corn Beef Hash. 

No. 40. 


English Muffias. 


Potatoes Stewed Whole. 


CoRNBD Beef Hash. 

To two cupfuls of cold corned beef, minced, allow one and one* 
half of mashed potatoes. Mix them well together, and season with 
pepper. Put a cupful of broth or gravy into a frying-pan, heat to a 
boil and stir in the meat and potato, tossing and scraping it 
toward the center from the sides and bottom, until you have a smok* 
iag heap, just soft enough not to run over the pan. Stiff hash is 
a culinary abomination. Serve on a hot platter with triangles of 
fried bread laid about the base of the heap, points upward. If you 
have no gravy, put boiling water into the pan, mix in two table^ 
spoonfuls of butter with a teaspoonful of tomato catsup or 
Worcestershire sauce, and when it simmers, proceed as above. 

English Muffins. 

On baking-day, take a pint of dough from the batch which has 
risen all night ; work in a cupful of warm water, and when yon 


have a smooth, stiffisli batter, beat iu a couple of eggs. Set to rise 
in a pitcher near the fire for an hour, or until quite light ; have 
greased niuffiu-riugs ready on a hot griddle, half-fill them with the 
batter, and bake on both sides, as you would griddle-cakes. Send 
to table hot, and split them by tearing them open. You can make 
them without eggs, but they are not quite so nice. 

Potatoes Stewed Whole. 

Boil, with the skins on, the small potatoes the cook thinks not 
worth the trouble of peeling, until done through. Turn oflf the 
water, and dry in the hot pot for a minute ; peel quickly, and drop 
in a saucepan where you have ready the sauce. This is made by 
scalding a cup of milk, adding one of boiling water, stirring into it 
a tablespoonful of butter cut up in flour, and a tablespoonful of 
chopped parsley. Pepper and salt, and simmer with the potatoes 
in it ten minutes before pouring out. It is well to mellow each 
potato, before putting it in the sauce, by pressing it hard enough 
with the back of a spoon to crack, but not to split it 


Shrimp Salad, with Mayonnaise Dressing. 


Crackers, Bread, Butter and Olives. 

Oatmeal Gingerbread. 


Shrimp Salad. 
Open a can of shrimps some hours before you want to use them, 
and keep iu a cold place. An hour before lunch-time, cover them 



with vinegar in which has been mixed a tablespoonfnl of salad oil ; 
Wve them in this fifty minutes, then arrange in a broad, cold, 
glass dish, saucers or cups made of crisp lettuce ; put a tablespoon- 
fnl of shrimps, drained, in each, scatter pounded ice among the 
leaves, and, as you serve, pour on a great spoonful of mayonnaise 
dressing for each person. 

Mayonnaise Dressing. 

Yolk of six eggs ; one cup of salad-oil ; two tablespoonfuls of 
vinegar; one saltspoonful of salt, and half as much cayenne 

Keep eggs, vinegar and oil on ice until you begin to mix the 
dressing. Set a bowl in a pan of cracked ice ; break the yolks care- 
fully into it, that not a drop of the whites may mingle with them. 
Have another pan of ice at hand in which the bottles of vinegar and 
oil are set. . Begin to beat the yolks slowly and evenly, and, as soon 
as they are broken, let fall one drop of oil upon them, each minute, 
keeping the egg-beater going for ten minutes. Then put in three 
drops each minute, until the mixture is a smooth yellow batter, when 
begin to mix in the vinegar, a half-teaspoonful every two minutes, 
alternating it with a teaspoonful of oil, beating steadily until both 
are used up. Now go in salt and pepper. Whip vigorously five 
minutes, and pour into a glass or silver pitcher. Keep this on ice 
until the salad is served. 

Oatmeal Gingerbread. 

Two and a half cups of fine oatmeal ; one tablespoonfnl of 
butter ; half a cup of molasses, and the same of brown sugar ; one 
cup of sour milk ; one teaspoonful (an even one) of soda, and out 
of salt, sifted twice through the meal ; one teaspoonful of ginger, 
and twice as much cinnamoiu 


Stir molasses, spice, sugar, and melted butter until they are a 
yellow-brown cream, add the milk and flour, beat hard, and balce in 
small buttered tins. Eat warm. 


This delicious and delicate preparation of chocolate can be 
made in five minutes, and will be found a peculiarly agreeable 
accompaniment to the wholesome gingerbread for which directions 
are given above. 


Cod Chowder. Baked Calf ^s Head. 

Canned Com Stew. Mold of Potata 

Indian-Meal Pudding. 
Fruit CoflEee. 

Cob Chowder. 

Three pounds of fish ; one onion, sliced and fried ; twelve Bos- 
ton crackers ; half a pound of salt pork ; butter ; com-starcl? ; one 
pint of oysters, chopped ; one cup of milk ; chopped parsley : 

Cut the cod into dice, lay a double handful in the bottem of the 
Boup-pot, on this strew pork, sliced onion and pepper, and covei 
with crackers. Proceed in this order until the materials are all in, 
cover with cold water, put on the pot-lid, and stew gently until the 
fish IS tender — perhaps for an hour after the boil begins. Take out 
the fish and crackers with a split spoon, and put into the tureeu, 
setting the platter in hot water. Strain the liquot through a col- 
ander to get out the bones, return to the kettle, and this to the fire. 


Mold of Potato. 

To two cupfuls of mashed potato, allow two tablespoonfuls of 
butter, half a cupful of hot milk, two beaten eggs, a teaspoonful 
of salt, and a quarter as much pepper. . Mix up well ; butter a mold 
or bowl with plain sides, strew these thickly with fine crumbs, put 
in the potato, and set in a dripping-pan of hot water in a good oven. 
Bake half an hour and turn out carefully on a heated platter. 

Indian Meal Pudding. 

Three cups of Indian meal ; one quart of milk ; three eggs ; fottr 
tablespoonfuls of molasses ; one teaspoonful of salt ; three table- 
spoonfuls of suet ; one teaspoonful of cinnamon ; a quarter-teaspoon* 
ful of soda, stirred into the milk. 

Scald the meal with the milk heated to boiling, stir in suet and 
salt, and let it get cold ; then add the eggs, molasses and spice and 
beat faithfully ; pour iuto a tvell-buttered mold, and steam, or boil, 
four or five hours, keeping the water in the pot or steamer at a 
steady boil all the tim^. Turn out, and eat at once with hard sauce* 

No. 41. 

B«ked Sweet Apples. Brain Fritters. 

Oatmeal Griddle Cflkc<; witli Maple Syrup. 
Fruit Coifce, Tea. 

Baked Sweet Appt^es. 

Wash, wipe and cut out the blossom-end of pound sweets, of 
other large sweet apples; and bake them until soft, turning^ them 
several times as they brown. Sift sugar over them while hot. Tfit 
them get perfectly cold, and eat with sugar and cream* 


Brain Prittbrs. 

After wasliing, and ridding the brains of fibres and sidn, drop 
tbem into boiling water, and cook gently for fifteen minutes, then 
throw into ice-cold water. When they are stiff" and white, wipe and 
mash them to a batter with a wooden spoon, seasoning with salt 
and pepper. Beat into this an egg, half a cup of milk, and two or 
three tablespoonfuls of prepared flour. Fry a little in the boiling 
fat before venturing more, drop in by the tablespoonful, fry quickly, 
shake in a heated colander to free them of fat, and serve very hot. 
They are nue. 

Oatmeal Griddle Cakes. 

One cupfiil of cold oatmeal porridge ; two eggs ; two cupfals of 
buttermilk, or sour cream, or loppered milk ; one tablespoonful of 
molasses, or brown sugar ; one teaspoonful of soda, sifted with half 
a cupful of Graham flour ; one teaspoonftil of salt ; one teaspoon- 
ftil of butter, melted. 

If you use cream, you do not need this last ingredient. Whip 
the eggs, and beat them into the porridge, then salt, sugar, butter, ' 
milk, lastly, the Graham flour. Beat and stir for two minutes and 
bake on the griddle. 



Chicken or Veal Fondu. 
Baked Beans. Brown Bread. 

Walnut Cake. Chocolate. 

Chicken or Veal Fondu. 

Two cupfuls of finely minced meat ; one cupful of milk, and 
the 9ame of dry crumbs ; one heaping tablespoonful of butter ; three 
eggs ; bit of soda the size of a pea, in the milk ; pepper and salt ; 


stir the crumbs into the hot milk, and cook in a farina-kettle to a 
lumpless, smoking batter. Add the butter, turn into a bowl, and 
beat with a wooden spoon for two minutes. Set where it will cool 
fast. When nearly cold, add the seasoning, whipped eggs and minced 
meat. Mix thoroughly, beating high and fast, and pour into a but- 
tered pudding-dish. Bake in a good oven, keeping it covered for 
half an hour. Brown on the upper grating, and serve before it falls. 
If you have gravy left from the roast, heat, and send it around 
with the fondu. 

Baked Beans. 

Soak a quart of beans all night. In tne morning, cover them 
with boiling water, and set at the side of the range until swollen 
and soft, but not broken. If you have no bean-pot, put them into 
a deep bake-dish ; thrust a half pound "chunk" of salt pork, par- 
boiled, and scored on top, down into the beans ; add a teaspoonful 
of salt, half as much made-mustard and a tablespoonful of molasses, 
to them, with enough hot water to cover them nearly — fit a top on 
dish, or pot, and set in a slow oven. Bake six hours, peeping at 
them three or four times to . see if they need more boiling water. 
If so, supply it. For the last half-hour, cook them faster and 
uncovered. This is the genuine New England dish, and cannot be 
improved upon. 

Brown Bread. 

One-half cup of Graham flour ; one cup, each, of rye flour and 

Indian meal ; one cup of milk ; one-half cup of molasses ; one even 

teaspoonful of salt ; one even teaspoonful of soda, sifted three times 

with meal and flour ; one tablespoonful of lard. 

Put the flour and meal, sifted with salt and soda, into a bowl. 

Mix milk, lard and molasses together, warm slightlyj and add to 


tmttefy cnt up, and mbbed into two tablespoonfuls of prepared 
flour. Boil two minutes more, and pour out. It will be found 
deliglitful, altliougli "a soup niaigre." The excellence of such 
depends much upon seasoning aud smoothness. They are too often 
watery, insipid and lumpy. 

Steamed Chicken, Stuffed. 

Clean and dress as for roasting. Make a stuffing of crumbs 
seasoned with pepper, salt and butter, then, mix with a dosen 
oysters, each cut into three pieces. Bind legs and wings to the 
body with tape, and put into a steamer with a closely-fitting lid. If 
you have no steamer (which is a pity) put the fowl into a tin pail 
with a good top, and set in a pot of cold water. Heat gradually to 
a boil, and if the fowl be full-grown, cook steadily for two hours 
after the boil begins. Open the steamer at the end of the second 
hour for the first time, and try the breast with a fork. If tender, 
remove the chicken to a hot-water dish, and keep covered while you 
make the gravy. Strain the gravy from the steamer or pail into a 
saucepan ; stir in two tablespoonfuls of butter, four of oyster-liquor 
(also strained) , a tablespoonful of flour wet up in three tablespoon* 
fuls of cream, and a tablespoonful of chopped parsley. Bring to a 
boil, stir in quickly a beaten egg^ season to taste, and pour some of 
it over the fowl, the rest into a boat. This is so savory a dish that 
it should be better known. 

Oyster Plant Fritters. 

Scrape the skin carefully from the roots, and grate them into a 
oatter made of one cup of milk, half a cup of prepared flour, and 
one beaten egg. Unless the roots are grated directly into the mi* 
ture, they darken immediately. Season with salt and pepper ; try 


a littleof the batter in the hissing-hot dripping before risking mor6. 
If too thin, add flour cautiously. If too solid, put in more milk. 
Drain off the fat by shaking each fritter vigorously in the split 
spoon as you take it out of the frying-pan. Eat while very hot 

ScAixopED Squash. 

The Hubbard, or green winter squashes, are best for this dish 
Scrape out the seeds, pare off the shell, and leave in cold salt and 
water for one hour ; cook in hot water, a little salt, until tender. 
Mash well, and let it cool. When quite cold, whip into it a table 
spoonful of butter, one of corn-starch wet up in half a cup of milk 
(for a large cupful of squash), three whipped eggs, pepper and salt. 
. Turn the mixture into a buttered pudding dish ; strew thickly with 
fine crumbs, and bake in a quick oven. 

Sponge Cake Custard. 

I know of no other use to which baker's sponge cake can be put that 
brings such satisfaction to the consumer as to make it into this pud- 
ding. Buy a stale card of sponge cake ; lay on a stone china platter ; 
pour around — not over — it a hot custard made of a pint of milk, the 
yolks of three eggs and three tablespoonfuls of sugar boiled together 
until the mixture begins to thicken. Season with vanilla, coat the 
top of the cake thickly with jelly or jam, and on this spread a 
meringue of the whites, beaten stiff with a tablespoonful of powdered 
sujar. Set in the oven over a dripping-pan of hot water until the 
meringue is slightly colored. Eat cold. 


No. 42. 

Rice Porridge. Stewed Eels. 

Gems. Potato Balls. 

Thl Coffee. 

Rice Porridge. 

One cup of raw rice ; one quart of boiling water, salted ; one cap 
of milk ; beaten whites of two eggs. .; 

Soak the rice in cold water one hour, drain, and put over the fire 
in the boiling water, cook soft, shake up from the bottom now and 
then, pour in the milk heated to scalding, simmer ten minutes, add 
the beaten whites, cook just one minute, and serve in a deep dishr 
Bat with sugar and cream. It is delicate and nourishing. 

Stewbd Ebls. 

Two pounds of eels ; three tablespoonfuls of butter ; one tea* 
spoonful of chopped onion, and a tablespoonful of chopped parsley ; 
pepper and salt ; one tablespoonful of flour. 

Skin and clean the eels, carefully removing all the fat, cut 
neatly through the backbone into pieces two inches long. Melt the 
butter in a saucepan, but do not color it before laying the pieces of 
eel in it. Sprinkle with onions and parsley, cover closely and set in 
a vessel of cold water. Cook gently over a steady fire for an hour 
and a half after the boil begins. The eels should be tender, but not 
boiled to rags. Remove them with a split spoon to a hot*water dish, 
stir into the liquor left in the saucepan, peppo", salt smd flour, the 
latter wet up with cold water. Bring to a quick boil, and pour ovet 
the eels. 


Rub a cupful of mashed potato through a colander ; mix with it 
half a cupful of shred white cabbage, prepared as for cold slaw j 
i:wo tablespooufuls of chopped cucumber, or gherkin pickle (or one 
tablespoouftd of minced pickled onion) and the pounded yolks of 
two hard-boiled eggs. Stir and incorporate the ingredients faith- 
fully. Make a dressing as follows : Into half a cupful of boiling 
vinegar stir one tablespoonful of melted butter, one teaspoonfol of 
sugar, one beaten raw egg, one teaspoonful of flour wet with cold 
vinegar, one teaspoonful of celery essence ; salt and pepper to taste ; 
one half-teaspoonful of mustard. Cook and stir until you have a 
smooth cream, and mix hot with the salad. Toss and mix 
thoroughly. Set in a cold place, or on the ice until wanted. It will 
be liked by all who eat it. Pass crackers — ^slightly warmed — with it. 



Six eggs ; one half pound of butter ; three quarters of a pound 
of sugar ; flour to roll out in a good dough that will not adhere to 
board and fingers ; mace and cinnamon, half teasiK>onful of each ; 
brown sugar and butter. 

Mix, and work in flour, roll thin, cut into shapes and drop one 
into a deep frying-pan of boiling lard. If it rises quickly and doe$ 
not brown too fast, put in as many as can be cooked without crowd- 
ing, taking them out with a split spoon when they are plump aad 
of a golden-brown color. Sift powdered sugar over them while 
warm. They are delicious. 

Cafe au latt. 
Strain strong hot coflee into a hot urn or coffee-pot, add an 
equal quantity of scalding milk, throw a thick cloth or a " cozy " 
over the urn and let it stand five minutes before filling the cops. 



Farina Sonp, Baked Halibut. 

Ragout of Mutton. Cauliflower au gratin. 

Hominy Croquettes. Cocoanut Custard. Light Cakes 

Fruit. Coffee. 

Farina Soup. 

Heat and strain four cups of soup-stock of any kind, and bring 
it to a boil. Scald two cups of milk, beat three eggs light, and add 
to them gradually the hot milk. Heat and stir until the sugarless 
custard begins to thicken, when turn into a tureen. Add the scalding 
stock, and stir in, finally, four tablespoonfuls of Parmesan cheese, 
grated. Pass grated cheese with it for those who would like to have 
more. You can buy real Parmesan cheese ready grated iu bottles 
from the best p^Dcers. 

Bakbd Haubut. 

Buy the tisn in a thick, solid cut, and lay in strong «alt-and- 

water for an hour at least. Wipe all over, cut the skin on top criss- 

prasi^ just i^eAching the flesh below, and lay in a dripping-pan. 

JDaali a cupful of boiling water over it, and cook twelve minutefi for 
each pound. Have ready two tablespoonfuls of butter dissolved iu 
hot water, mingled with the juice of a lemon, and baste often. 
When a fork penetrates easily the thickest part of the fish, take it 
up and keep hot while you add to the gravy a teaspoonful of Han 
vey's or Worcestershire sauce, and a tablespoon ful of butter rubbed 
in two great spoonfuls of browned flour. Should this make the 
gravy too thick, add a little boiling water, 3oil, and stt^m into 



Ragout of Mutton. 
Coarser chops than those sold as "French," will do for this dish. 


Heat half a ctipful of clarified dripping, or as much butter, in a frying^ 
pan ; put in half of an onion sliced, cook three minutes, and lay in 
the chops dredged with flour. Fry quickly until they begin to 
brown nicely ; take up with a split spoon, and put into a saucepan, 
add a tablespoonful of chopped parsley, and a pinch of powdered 
thyme ; cover with cold water ; put a close lid on the saucepan, and 
cook very slowly for two hours, or until the meat is ready to fall 
from the bones. Lift it, piece by piece, to a hot-water dish ; skim 
the gravy, pepper and salt it, and add half a can of gpreen peas which 
have been drained and laid in cold water for an hour. Stew imtil 
soft, rub through a colander ; stir in a tablespoonful of butter rolled in 
browned flour ; boil up once, and pour over the meat. 

Cauliflower au gratin. 
Wash carefully ; tie up in mosquito-netting, and boil thirty min- 
utes in hot salted water. Undo the netting, and lay the cauliflower, 
blossom upward, in a pudding-dish. Pour a cupful of drawn butter 
over it, strew with dry crumbs, and brown lightly on the upper 
grating of the oven. Send round with it drawn butter in which has 
been squeezed the juice of a lemon. 

Hominy Croquettes. 
Rub a cup of cold boiled " small " hominy smooth with a table- 
spoonful of soft butter. Wlien you have worked them well together, 
add a beaten egg, a tablespoonful of sugar and a little salt. Beat 
up well, flour your hands and make into croquettes, rolling each 
over and over on a thickly floured dish. Set aside for some hours in 
a cold place, and fry in hot lard. Drain off every drop of grease ia 
a colander, and serve the croquettes on a hot flat dish. 



CocoANUT Custard. 

Grate a cocoanut, and set aside, while you heat a quart of milk 
in a farina-kettle (dropping in a tiny bit of soda). Add a cupful of 
sugar, pour the sweetened milk upon six beaten eggs, and leave over 
the fire until just lukewarm. Then season with vanilla, or bitter 
almond, stir in the cocoanut, turn into a buttered pudding-dish, 
and set at once in the oven to bake to a yellow-brown. • £at cold 
with light cakes. 

No. 48. 

Golden Mush. 
A Winter Hen's Nest. Gtaham Biscuit 

Potatoes au Maitre d'^ Hotel. 
Fruit Tea. Coflee. 

Golden Mush. 

Scald a cup of granulated yellow meal with a pint of boiling 
water over night. In the morning put a pint of milk and a cup of 
boiling water, salted, into a farina-kettle, and when it boils, stir in 
the soaked meal. Cook, stirring often, for one hour. Bat with 
sugar and cream. 

A Winter Hen^s Nest. 

Boil eight eggs hard, and throw them into cold water. When 
cool, take off the shells carefully, divide the whites, and extract the 
yolks. Mash them to powder, and mix with twice as much minced 
chicken, turkey, duck, veal, lamb, or ham. Make into egg-shaped 
.balls when yon have worked a spoonful of butter into the paste, 


season it, and heap on a hot-water dish. Cut the whites into fine 
shreds, arrange them about the balls to simulate straw, and pour a 
cupful of good gravy, scalding hot, over all. The dish needs no 
other cooking, if there is boiling water under the platter. If not, B%t 
in the oven for ten minutes. 

Graham Biscuit. 

One pint of Graham flour, and half as much rye ; one heaping 
teblespoonful of butter, and an even one of lard ; two-and-a-half 
cups of lukewarm milk, as fresh as possible ; one . tablespoonful of 

One teaspoonful of salt, and two teaspoonfuls of Royal baking- 
powder, sifted twice through the flour. Rub butter and lard into the 
salted and sifted flour, stir the sugar into the milk, and wet the flour 
into a soft dough. Handle lightly, roll out with a few strokes into a 
sheet half an inch thick, cut into cakes, prick them, and bake in a 
steady oven. They are good, warm or cold. 

Potatoes au Maitre d^ Hotel. 

Cut cold boiled potatoes into small dice, pepper and salt them, 
heat a cup of milk to a boil, add a great spoonful of butter rolled 
in flour, and a tablespoonful of chopped parsley. When it thickens, 
put in the potatoes, and simmer until they are hot all through ; 
remove from the range, stir in quickly the juice of half a lemon, 
and as much grated lemon-peel as will lie on a silver halj 


How to use the last of " That Mutton." 

Cheese Bars. Bread and Butter. Pickles, 

Scalloped Tomatoes. Soft Raisiu Gingerbread* 



How TO UsB THa Last of "That Mutton.'^ 

Cut every bit from the bone, and mince it rather finely. 
Have ready a cupful of good gravy. You can cut the meat 
from the bones early in the day, crack, and make the broth 
from them if you have no other. If you have half a can of mush- 
rooms in the pantry, mince, and add them to the mutton ; also a 
very little onion pickle chopped. Season the gravy highly, and wet 
the mince with it. Put a layer of fine crumbs in a greased pudding- 
dish, pour in the chopped meat, sift more crumbs over it, cover 
closely, and set in the oven until the gravy bubbles up through it. 
Draw to the oven-door, and pour on the surface four or five eggs, 
beaten light, then mixed with three tablespoonfuls of cream. Drop 
minute bits of butter on the tgg^ with pepper and salt, and shut up 
until the omelette crust is set. Serve at once in the pudding dish. 

Chbbsh Bars. 
Make these on " pastry day " from the pieces left over from pies. 
Cut strips, three inches long, and two inches wide. Cover the upper 
side thickly with grated cheese, and the merest dust of cayenne, 
fold the pastry lengthwise over this, sift cheese on the top, and bake 
quickly. Bat hot. 

SCAI.I/3PKD Tomatoes. 

Cover the bottom of a buttered pie-plate with fine crumbs, salted 
and peppered; drain the juice from a can of tomatoes, season them 
with butter, salt, pepper, a little sugar, and half a teaspoonful of 
onion, minced very finely. Pour this into the pie-dish, and cover 
with a thick coat of crumbs. Stick dots of butter on this, 
sprinkle with salt and pepper, cover, and bake for half an hour, then 

•^^ mH 


Soft Raisin Gingbrbrbad. 

Ibf One cup, each, of sugar, butter, molasses, and sour cream, 01 

I jj; milk — cream is best ; one scant cup of seeded raisins ; one teaspoon* 

:~ ful of mixed mace and cinnamon ; one teaspoonful of ginger ; one 

rounded teaspoonful of soda, sifted twice with four full cups of flour ; 


two eggs. 

Rub butter aud sugar to a cream, then beat in the molasses and 
spice, working it until it is several shades lighter than when you 
began. Add the eggs whipped light, the milk, at last the flour. 
Stir well, put in the misins dredged thickly, and beat two minutes 
upward. Bake in shallow '^ cards " or in patty-pans. Eat waroi 
with cheese. 


Vegetable Family Soup. 

Scalloped Oysters. Stewed Duck. Glazed Potatoes. 

Canned Peas. 
Suet Pudding. J^Uy Sauce. 

Fruit CoflFee. 

Vrgbtablk Family Soup. 

Two pounds of lean beef cut into dice ; one onion ; one large 
carrot; one turnip; quarter of a cabbage heart; two fair-sized 
potatoes ; one tablespoonful of minced parsley ; two stalks of celery ; 
pepper and salt; three quarts of cold water; browned flour. 

Put the *)eef over the fire in the cold water, and cook slowly 
three hours Au hour before taking it from the fire, prepare the 
vegetables. vShred the cabbage, cut turnips, celery, carrots and 
potatoes into dice ; slice the onion, and fry it brown. Cook half 
an hour in boiling salted water, all except the onion. Drain the 


water off, and throw away. By this time the meat should be 
tender^ but not in shreds. Add the parboiled vegetables and onion 
to it and the broth, put in the parsley ; pepper and salt to taste. 
Cook all for twenty minutes, slowly stir in a great spoonful of 
browned flour wet with cold water, boil up, and pour out. 

Scalloped Oysters. 
Put a layer of cracker-crumbs in the bottom of a buttered pud- 
ding-dish, pepper and salt, and cover with raw oysters, season these 
with bits of butter, and a little pepper, and pour on a few spoonfuls 
of milk and oyster liquor ; more crumbs, and more oysters, until 
your dish is full, the top-layer being crumbs, dotted with butter, 
and wet with milk. Do not make the cracker strata too thick ; give 
the oyster honor above the " scallop ; " bake, covered, until the 
moisture bubbles to the surface, then brown lightly. Serve with 
sliced lemon, bread and butter. 

Stewed Duck. 

Joint neatlyi cover the bottom of a saucepan with thin slices of 
0alt pork ; pepper, and lay in pieces of duck, another layer of salt 
pork on the top, and cover with sliced onion ; fit on a close lid, set 
at the back of the range, and cook slowly until tender. An old 
duck will require four hours, but will be good when conquered. Take 
up the meat, and keep hot. Strain the gravy ; add a little powdered 
sage, parsley, a teaspoonful of currant-jelly and a tablespoonful of 
browned flour. Boil up sharply, and pour over the duck. 

Glazed Potatoes. 

Peel, then boil whole ; dry o£F at the back of the range, lay in 
a dripping-pan, salt, butter liberally, and brown in a quick oven, 
boating with butter, from time to time. 


Cannkd Pbas. 

I Get tlie best Prench peas. Empty the can two hours before oook« 
ing them, drain off, and throw away the liquid, and lay the peoa in 
ice-cold water, slightly salted. When you are ready .to cook them, 
put them over the fire in boiling salted water^ and boil for fifteen 
minutes. Drain well, butter and season. 

SuwP Pudding. 

Three cups of flour ; half a cup of powdered suet ; two cups of 
sour milk ; one rounded teaspoonful of soda, sifted twice with the 
flour ; one teaspoonful of salt ; half a cup of raisins, seeded and 

Put the flour, sifted with salt and soda, into a bowl ; make a 
hole in the middle, and pour in the milk gradually. Lastly, add 
suet and raisins, mixed together and dredged with flour. Boil or 
steam in a buttered mold for three hours. Eat with jelly sauoe. 

JioxT Saucb. 

Dilute half a cup of currant jelly with a cup of boiling water; 
stir in two tablespoonfuls of butter, and double the quantity of pow- 
dered sugar. Set over the fire, and when it boils, add the juice of 
a lemon, a little nutmeg, and an even teaspoonful of corn-starch 
wet with cold water. Boil up again, and set in hot water until 

No. 44. 

Farina. Salt Mackerel with White Sauce. Stewed Potatoei. 

Qnidc BiBcoit Cold Bread. 

Butter. Coflbe. Tea. FmiL 



Two cups of milk, and the same of boiling water ; four heaping 
tmblespoonfdls of farina ; half a teaspoonfiil of salt ; a tiny bit of 
soda in the milk. 

Heat the water in a farina kettle, and when it boils, stir in the 
ftrina wet np with the milk. Cook for twenty minutes, stirring 
and beating faithfully. At the last, put into a clean Dover egg- 
beater and give a dozen whirls before pouring into a deep dish. 
Bat with mUk and sugar. 

Salt Macexkkl wtth WRim Saijcs. 

Soak the fish all night in oold water ; wash it well with a whisk 
broom to get off salt and loose scales, and lay in boiling water ; cook 
gently for twenty-five minutes ; drain, and lift carefully to a hot 
dish. Have ready a cup of boiling milk in which has been stirred 
atablespoonful of butter rolled in one of flour. Beat into this the 
white of an egg, whipped stiff, boil and stir for one minute, seajon 
with salt and pepper, and pour over the fisK 

Quick Biscuit. 

Sift a quart of Steven's Imperoyal Flour into a bowl, rub in a 
hciaping tablespoonful of butter — ^mix up quickly with milk — or 
water, if more convenient — into a soft dough. Roll out, with few 
and rapid strokM, into a sheet nearly half an inch thiek, cut with 
a bisouit cutter into round cakes, and bake in a brisk oven. Thqr 
ate exceedingly nice. ^^^ 


Stewed Potatoes. 

Heat a cup of milk to scalding ; stir in a tablespoonfhl of but« 
tcr cut up in a rounded teaspooriful of com-starcli ; season with salt 
and pepper, and a teaspoonful of minced parsley ; boil one minute, 
and drop in cold boiled potatoes, cut into dice. Simmer gently 
until the potatoes are hot all through and serve^ A good way 0/ 
using " left over " boiled or baked potatoes. 


Veal and Macaroni Scallop. 
Cheese Fondu. Bread and Butten 

Baked Sweet Apples and Cake. 

Veal and Macaroni Scallop. 

If you have no cold boiled or, baked macaroni left from yesterday's 
dinner, boil a quarter-pound until tender ; drain, and cool it quickly to 
make it the more crisp; cut with a sharp knife into half-inch 
lengths. In another vessel chop about a pound of cold boiled, 
or roast veal ; season with pepper, salt, a scant teaspoonful of curryi 
a pinch of lemon peel. Into a buttered bake-dish put a layer of mac- 
aroni, sprinkle with pepper and salt, and wet with the milk ; cover 
this with a stratum of the chopped meat, dot with bits of butter, 
and proceed thus until your materials are all used up. When all 
are in, smooth the top layer, which should be of meat ; butter well, 
cover with two beaten eggs in which has been mixed a teaspoonful 
of curry wet with cream ; strew profusely with fine crumbs, cover, 
and set in a good oven for fifteen minutes, or until heated through^ 
when brown quickly on the upper grating. 


Chsksb Fokdo. 

Two cups of sweet milk; three beaten eggs ; a cuoful of dry, grated 
cheese ; one rounded cup of bread crumbs, very fine and dry ; one 
tablespoonful of melted butter ; half a teaspoouful of salt, and half 
as much pepper ; bit of soda, the size of a pea, stirred into the milk. 

Set the crumbs to soak in the milk ; mix with this, when it is a soft 
paste, the eggs, butter, seasoning, finally, the cheese ; beat hard and 






Russian Soup. 

Make a good dear soup by covering two pounds of lein beef and 
one of veal (all chopped) with three quarts of cold water, and 
slowly boiling it down to half the quantity of liquor. Salt and pep- 
per and leave the meat in until cold. Skim o£f all the fat, strain 
out the meat without pressing it ; color with a tablespoonfol of 
caramel made by burning two spoonfuls of sugar in a cup^ then 
adding as much boiling water. Heat slowly to the boil, and pour 
into the tureen. Lay on the surface six or eight nicely-poached 
eggs, and senre one with each plateful of soup. A glass of wine 
improves the flavor. 

Salmon Pudding with Lxmon Saucs. 

One can of salmon ; three eggs ; a scant cup of fine crumbs ; 
tliree tablespoonfals of melted butter ; salt, and a pinch of cayenne 
pepper; juice of half a lemon and a pinch of grated lemon peel. . 

Drain the fish dry (setting aside the liquor) and mince it finely. 
Mix with butter, crumbs, seasoning, and beat in the eggs. Turn 
into a buttered mold with a tight top, and set in a pot of hot water, 
which keep at a fast boil for one hour. The water should not rise 
over the top of the mold. Dip the latter into cold water to loosen 
the contents from the sides and turn out the pudding upon a hot 
platter. The sauce must be ready to pour over it when this is done. 
Mix in a saucepan three tablespoonfals of butter, the juice of a 
lemon, a pinch of grated peel and the same of powdered mace, with 
pepper and salt. Heat to scalding by setting it in hot water over 
the fire, then pour on two whipped eggs, beating in hard. Pour 
upon the pudding. 

RoASTSD Rabbits. 

Skin, clean carefully, and fill with a forcemeat of crumbs and fat 
pork chopped very fine, with seasoning to taste. Some insist upon 






adding minced onion. Sew up the rabbits and cover with thin 
slices of fat pork bound on with pack thread. Roast longer than 
you would fowls of the same weight — say two ininutes more for 
each pound. Baste freely, at the last, mingling a little vinegar 
with the dripping. Unbind the strings, remove the crisp pork and 
draw out the thread from the rabbits. Lay the pork around them 
in a hot dish. Thicken the strained gravy with browned flour, boil 
tip, and send to table in a boat 

Potatoes au Milan. 

Whip mealy boiled potatoes to powder with a fork ; add enough 
butter and milk to make a creamy paste, the beaten yolks of two 
eggs, pepper and salt. At the last whip in the stiffly-frothed whites. 
Heap on a well-buttered pie-plate, wash over with melted butter, and 
brown lightly on the top grating of a quick oven. Slip a spatula 
milder the mound| and lift carefully to a heated platter. 

Cold Slaw. 

Shred a hard white cabbage with a sharp knife (never chop it). 
Put into an ice-bowl just before dinner, and cover with this dress- 
ing, stirring and tossing with a silver fork: — Beat the yolks of three 
raw eggs stiff, adding gradually three tablespoonfuls of oil, and 
when the mixture is thick, a teaspoonful of white sugar, one of salt, 
half as much made mustard, a pinch of cayenne, and four table* 
spoonfuls of vinegar. Mix the dressing in a bowl set in ice or 


Onft and a half cups of Graham flour ; two eggs ; half a cup 
•f aiilk; half a cup of finely chopped suet; a cup of currants (wdl 


wm«hecl) and seeded raisins, mixed ; lialf a cup of best molasses ; 
a teaspoonful of cinnamon and mace mixed ; a teaspoonfnl of salt, 
ind a half teaspoonful of soda stirred into the milk. 

Warm molasses, suet and spices slightly together, and stir hard 
until cool ; add the beaten eggs, milk, salt, fionr, and lastly the 
fruit well dredged with flour ; beat up well, poor into a buttered 
mold and boil or steam for nearly three hoars. Turn ont and sat 

Hard Saucb. 

Four tablespoonfuls of butter ; eight of powdered sugax ; 
fiothed white of an egg ; nutmeg ; half a glass of wine. 

Cream butter and sugar to feathery lightness ; add wine, spice, 
then the white of the egg, and set in a cold place to harden. 

(Bnd op Mbkus.) 

The Christmas Dinner. 

IN «nuunentmg the taUe, the march of scsthetic taste (or &sliioti) 
has, without so much as " by-yonr-leave," swept from oar fes- 
tive boards, and banished to attic and the rubbish-shelves of 
closets, the china and majolica "flower-pieces" which were 
lately our innocent pride. Most practical housewives, especially 
those of moderate incomes, deprecate the innovation of center-cloths 
of linen embroidered with bright silks, or squares and ovals of vel- 
vet and plush on which the flower-stand is set 

Better than this is the simple mode of arranging ferns and blos- 
soms in an old-fashioned china bowl, or one that looks as if it had 
come &om a great-graadmother*s cupboard, or in a glass dish with- 
ont feet or stem. 

The flowers should have long and real stalks, and be set in the 
water loosely with due regard to gracefully careless group- 
ings. The day of rose-buds, orange-blossoms and japonicas, tied 
with wire and bound into the stumpy formality of brooms, has gone 
by together with the close rows of leafless blooms packed into banks 
and pillows, and crowding straight-sided glass shapes, like the forms 
one sees in an undertaker's window. 

A low dish of ferns, scarlet geraniums and white carnations, 
cnpatoria, or other snowy flower, having for a base a round mirror 

 ai^ri a^^rv^VT^i^M^^^^^pav   ^— — -■••^^^ 


spon wbich some stray leaves and blossoms liave fallen, as by acci- 
dent, is all elegant ornament for a Christmas dinner. 

Evergreens, snob as were wreathed about pictures, window and 
ioor frames, are not amenable to the requirements of the occasion, 
being hard and stijBf in form and in color too uniform. 

For it should be remembered that Christmas is not like Thanloh 
pving. a national feast of the season. The emotions that recur 
with its coming belong to the whole world and to all time. To 
crown the day aright in view of the event it commemorates, we 
should bring richer gifts than those which symbolize our gratitude 
for the ingathering of the harvest. If there is but one flower in 
bloom among the house-planta on this glad morning, let it be culled 
to embellish our feast 

Let raw oysters be an introductory course. Open these an how 
before they are to be eaten, and set them on the ice. Wash the 
shells, and put them likewise in the ice-box. « 

Unless you have oyster*plates with cavities prepared for the 
bivalves, serve them upon these cooled half-shells, and not on a flat 
surface, where they will slide about and leak all over the china. 
Arrange six shells, an oyster within each, on a dessert plate, the 
narrow part of the shells inward, and meeting in the oenter where a 
quarter of lemon is laid. 

Pass oyster or cream crackers in addition to the aqnaxes or strips 
of bread already on the napkins. 

No minor table-fashion is more sensible than the custom of 
keeping pepper in small silver vessels of fanciful shapes, such as 
owls, monkeys, etc., with pierced covers. One of these articles is 
Iwithin reach of every hand. 

The disappearance of the clumsy and always remote ^^ castor^ 
is a joy to those who remember the insipidity of viands fin: which 


salt, vinegar and pepper did not reach him until the meal was nearly 


Mock-turtle soup comes with grateful piquancy and generous | 

richness to the lovers of good living on a mid-winter gala-day when 
there is plenty of time for digestion, and light hearts to aid in the 

Deviled lobster, made comparatively innocuous by the use of 
cayenne, instead of black pepper, and served attractively in silver 
scallop-shells if you have them — ^in clam-shells, if you have not — 
follows harmoniously in line. These are eaten with the fork alone, 
as were the oysters. 

Withhold vegetables until the next course — ^breaded chops 
trimmed a la francaise by your butcher. That is, the skin, gristly 
parts and most of the fat are cut away, leaving nearly two inches of 
clean bone at the small end. 

When the chops are done, let the cook wind about this bone a 
piece cf white tissue paper four inches long and two wide, fringed 
on the outer edge for more than half the width. 

With the chops send around canned French peas. Open the 
cans two hours at least before cooking, drain off all the liquid, rinse 
the peas in clean water, shake them in a colander, and leave in a 
cold place until they are wanted for cooking. Then set them over 
the fire in boiling water, slightly salted. Drop in a very small lump 
of loaf-sugar and cook them gently twenty minutes. Drain thor- 
oughly, stir in a large spoonful of butter, pepper and salt to taste, 
and turn into a hot, deep dish. 

Canned peas thus treated lose the close, tmoky flavor that too 
often spoils them for most people, and taste surprisingly like fresh 
green ones. Baked, scalloped, or stewed tomatoes should attend 
this course. 



A mighty turkey, although altogether au fait at Christmas, is, 
to the minds of some especially punctilious Thanksgiving Day 
keepers, less a " must-be " than at the November anniversary. 

Should your culinary conscience or the family appetite demand 
the sacrifice of the Bird of Plenty, garnish him with fried oysters, 
carefully crumbed and cooked to a nicety. In helping, put an oys* 
ter with each apportionment of meat. Cranberry sauce is always 
passed with roast turkey. 

A haunch or saddle of venison is, however, a noble substitute 
for the provincial piece de resistance. Purchase it a week beforehand, 
hang it in the cold cellar, wash it oflF every day with vinegar, and on 
Christinas morning with warm, then with cold water. • 

Wipe it perfectly dry ; encase in a stiff paste of flour and water^ 
and this in two layers of thick white wrapping paper. Fill the 
dripping-pan one-third full of hot water, and baste often with this, 
adding to it from the teakettle should it evaporate too fast. 

Keep the paper from scorching by basting, and you need not feat 
for the meat. Three-quarters of an hour before dinner, take it from 
the pan, strip off the coverings, test with a fork to make sure that it 
is done; return to the oven, rub well with butter, and as this is 
absorbed, dredge with flour. Repeat the butter-baste three or four 
times while the meat is browning. This will form a fine " glaze." 

For gravy, stir into that in the dripping-pan after the meat is 
dished, a little brown flour for thickening, a teaspoonful of walnut 
catsup, a great spoonful of currant jelly and the juice of half a 
lemon. Garnish the venison with alternate slices of lemon and 
pickled beet-root laid on the edge of the dish. 

For vegetables (which are always passed from the buffet or side 
table) , have boiled cauliflower with drawn butter poured over it, and 
potatoes augratin. That is, mound the potatoes, smoothly mashed 
with butter and milk, upon a pie-plate, butter and strew thickly 


with dry bread-crumbs, then brown lightly in the oven. Slip care- 
ftiUy to a heated platter. 

Currant jelly or g^ape belongs as naturally to venison as does 
cranberry to turkey. 

Chicken-salad, with a mayonnaise-dressing, may come next. 
Sprinkle the top with pickled capers, and garnish around the sides! 
with hard-boiled eggs, cut into quarters, and white celery tops. 

Next, crackers, cheese and olives, and having lingered a reason- 
able time (a phrase of much meaning in this connection) over these, 
give the order for the entrance of the mincb-pieS. 

There is no cross-cut to excellence in the manufacture of this 
dainty. Advertisements of, and receipts for "Mince-meat made 
easy," are traps for the unwary, the hard-pressed, the lazy. 

Meat should be boiled and chopped, suet crumbed, raisins 
stoned, sultanas and currants washed, ritron shred, apples pared and 
tninced, sugar and spices weighed and measured, and liquor poured 
out with deliberate thought-taking, and the ingredients compounded 
at least a week before the crust is made, that the mixture may 
ripen and mellow. 

The paste must be the best of the year, the shells be liberally 
filled and the contents criss-crossed with serrated or twisted bands 
0f crust 

When the knife enters the generous bosom of the Christmas- 
jic, the whiflF of fragrance escaping from the cut should set every 
pulse a-beating to the lively rhythm of old " Greenland ; " the 
flower bedight table should become a " Ceylon's Isle " in beauty and 

Everybody, except hopelessly confirmed dyspeptics, should taste 
mince-pie on Christmas day. If properly made, it is far less harm- 
fill than dietetic (and vegetarian) pessimists would persu^e as 


into believing. Grated, or powdered old cheese is a jleasant 
adjunct to it. and to some extent, a corrective of possible i dl con- 

Ices and jellies cool the system after the highly-seasoned 
pastries, and link the cooked sweets agreeably with fruits au 

A pretty fancy-dish is made by filling with amber orange-jelly 
the skins of oranges, emptied and scraped through a small hole cut 
in the blossom-end. 

Insert the finger cautiously to rid the inside of the skin of 
strings and pulp, wash with cold water, and pour in the jelly. 
Leave it to form over-night, and set on ice until the dessert is sent 
in. Cut lengthwise into halves with a knife, and pile on a glass 
dish with orange, or lemon leaves as a setting. 

Light cakes are passed with ices. 

Fruits — ^bananas, white grapes, oranges and late pears — ^will 
probably be partaken of sparingly, but must not be omitted. Nor 
should the tiny cup of black coffee, served at table, or sipped later 
in the library or parlor. 

It is very fashionable to take coffee " clear," without cream or 
sugar, but offer both for such as may like to qualify the strength 
of the beverage. It should be very strong and very clear. Well- 
bred people, and sensible ones, do not affect pale or watery decoc* 
tions after a hearty dinner. 

Those who do not like coffee, or who fear its effect upon their 
nerves, are at liberty to decline it now. 

All ought to indulge, on this day, in three hours of pleasurable 
inaction — quiet chat, a few pages of a sprightly novel, a dreamy, 
not sleepy loll in a favorite chair — ^while Nature brings forward the 
forces of a healthy body to make right use of the proyisio&s 
committed to her care. 


It is not the hearty, post-prandial langh that helpeth digestion, 
^ut the gentle, smiling content of a heart at peaoe with itself and 
all of good-will to men. 


A standard Christmas-joke is the story of the blunder of a 
French cook who took service on an outward-bound East Indiaman. 
The festival fell while the ship was hundreds of miles from land, 
and, meditating a surprise for homesick English passengers, he 
begged a recipe for plum-piidding from a lady on board. Three 
days of preparation and six hours of execution resulted in some 
gallons of brown porridge, streaked, speckled and spotted, compla- 
cently serv^ up in big bowls. His confidante and ally had forgotten 
to mention the pudding-bag— ^taking it for granted, as do many 
other excellent houswives, that " everybody knew some things." 

As pudding, the Gallic ckeps exploit was a failure. The product 
of his art, jeered at by those he strove to please, might have 
asserted near kinship with, and greater antiquity than the National 
Noel di5^h. Walter Scott is an acknowledged authority on gastro- 
«omic»1 archaeology. 

"And well our Christian sires of old 
I^oyedy when the year its course had rolled, 
And brought blithe Christmas back again, 
V^th aU his hospitable train. 

Then was brought in the lusty brawn^ 

By old blue-coated serving man ; 

Than the grim boar's head frowned on Ugh* 

Crested with bays and rosemary. 

The wassail round in good brown bowls, 

Garnished with ribbons, blithely txowls. 

There the huge sirloin reeked ; hard by 

Plwm porridge stood and Christmas pie ; 

Nor failed old Scotland to produce 

At audi bigfa tidc^ heraavory goose.*^ 



The amorphous " plum porridge " was, as time grew toward 
ripeness, crystallized into the ultimate texture of a solid by incase- 
ment within a stoiit integument (with " felled " seams). At a still- 
later epoch, culinary genius as daring as our Frenchman's and more 
successful, eliminated the flour from the original formation, kn^ad- 
ed it into a concrete, built with it foundation walls and reticulated 
roof, and presented to admiring ages, then and to come — MiNCB* 

Genealogically considered, it is one remove from plum porridge, 
two removes from plum-pudding, and has no consanguineous con« 
nection with Scott's Christmas Pie. The latter was undoubtedly a 
" pastry " of venison and other game. It still holds a place of honor 
in the British cook book. It contains pheasants, partridges and 
woodcock, sweet herbs, lemon-peel, mushrooms, fat bacon, egg- 
yolks, butter, gravy, spices and bay leaves, and is surrounded by a 
raised crust of surprising thickness and solidity. The Puritan 
good woman ventured a timid reminiscence of the ancient and con- 
secrate structure in her Thanksgiving chicken-pie. While wiry 
fibres all along the tap-root of memory hold hard to anniversary- 
dishes v/ith love that has no affinity with fleshy appetite, we cannot 
divorce Cookery and Sentiment 

Those of us who can buy French rolls and good brown bread ; 
who care for, or know so little of cake as to tolerate the square 
inches of frosted indigestion supplied at famine-prices by mercenary 
confectioners ; who are not fastidious as to rancid-butter-pastry and 
ambiguous filling — ^may shirk baking for fifty-one weeks in the 
year. If Christmas Mince-Pie is to deserve its name and honorable 
estate, it must be made at home. Nay, more, the dogma that no part 
of the process can be slighted without endangering the fair cen* 
struction as an entirety, must be etched, and the lines we?.i bitten 
ki upon the domestic conscience. 


At least ten days before the World's Festival, clear decent space 
and wide, for the ceremony of mince-meat making. A sort of 
jocund dignity should attend preliminaries and manufacture. The 
kitchen must be clean and set in order ; irrelevances and distractions 
of ^ laundry-work and every-meal cookery must be shoved out of 
sight. The middle distance should be occupied by reserves of 
material. In the foreground, let mistress and assistants seat them- 
selves at a spacious table, and, serenely resolute, engage first of all 
the currants, 

^^ Never trust hirelings to do the currants I" said a stately 
housekeeper to me, confidentially, thirty years ago. ^^ Pour wash** 
ings are my rule." 

In that day, the Lady enunciated her rules with calm pride that 
Beared the sublime. My chatelaine checked her's o£f with a 
shapely thumb on taper fingers. 

" First — ^A rinsing with cold water in a colander to loosen th^ 
lumpy masses. Second — ^I rub them between my palms as I would 
soiled laces, in a pan of tepid water. (You would not believe, my 
dear, what this process brings to light.) Third — I drain them in a 
colander, put them back into the pan, cover them with cold water 
and give them another rub. Lastly — I shake them briskly in the 
colander while I pour water on them — ^plenty of it After that, I 
spread them on a clean cloth to dry, and pick them over. I assure 
you I have found mummied — bugs—\n currants, and once took out 
A teaspoonful of gravel from three pounds of fruit I " 

Sultana raisins may pass with two washings. They need no 
seeding, but are prodigal of stems, and on this account cannot be 
slurred over. 

Citron is made flabby by washing. Content yourself with scraping 
it, then slice it into thin shavings with a keen knife, and clip the 
shreds into dice. 




• Free the large raisins from stems, cut each in half, and take out 
the seed. The business is tedious and sticky. To enliven the task, 
two or three may work together, chatting merrily, or as was the way 
of one ingenious family, one of the group may read aloud while the 

the others are busy. Dickens' Christmas Chimes and The Cricket 
on the Hearth^ have always for the ears of my fancy the low ac- 
companiment of the " snip-snap*' of raisin-scissors, the shrill 
sigh of the December wind between the window sashes, the sough 
of the draught under the heated plates of the range, the bubble and 
savoriness of the beef boiling at the back of the fire. This beef 
should be a solid chunk of the round. Cook it as you prepare 
raisins, currants and citron, the day before the ingredients are to be 
compounded into a whole of incomparable deliciousness. 

On the eventful morrow, chop the meat, clear suet of strings 
and membranes, crumb it daintily with cool, deft fingers ; select 
firm, juicy apples — ^pippins or greenings — ^pare, slice and mince 
them when everything else is ready. Bare your arms, and mix the 
accumulated riches — from North, Bast, South and West — ^iii a 
mighty bowl or pan. First, meat, suet and apples, then, the pre- 
pared small fruits and citron, sugar and spices, tossing and turning, 
but not bruising or crushing. Finally, add wine and brandy to mel 
low and preserve the incorporate mass. 

I am moved to insert a digressive paragraph heru 

In my own household the place of ardent spirits is in the medi 
fane -chest and among flavoring extracts in the kitchen-closet 

They are never used as beverages on the table or elsewhere. But 

our eyes are not yet opened to see death in wine-jelly, or certain 

destruction in brandy-sauce for occasional puddings. I do not hesi- 

tate to say that mock-turtle soup is not at its princely best unless a 

glass of wine is added to the contents of the tureen, and to aver yet 

mare flatly that I never tasted genuine mince-meat that wa^ not 


bzlgnteiied by an infusion of excellent brandy. Not content with' 
others' experiments, I have made up huge batches of it upon so< 
tailed temperance principles. Like all imitations, they were bur- 
lesques and caricatures, and each slice had more dyspepsia in it 
than conld be evolved from a whole real Christmas pie. 

Instead of imprisoning the harmful volatiles in a close cmst» 
make your pie more wholesome and prettier by laying strips of 
pastry, notched with a jagging iron, on the full, brown breast of the 
Mince-Meat. Then let none of the household partake during the 
holidays and year of anght more intoxicating than that which is 
bound np in an obtuse angle of onr American Christmas Pie, and 
you will thank, not curse, the humble biographer of this daughter 
ti high degree and ancient ancestry. 


East India ; or, Mixed Pickles. 

Have ready a large stone jar, or perfectly clean wooden firkin, 
and drop jnto it, from day to day, strewing salt thickly between each 
layer, tiny cucumbers — not longer than your little finger, and even 
smaller — radish pods, minute clusters of cauliflower, small string , 
beans, baby onions, nasturtium seed — in fact, almost any small 
green vegetable. Add cold water to the second layer of salt to keep 
the pickles under brine. Lay an inverted plate, with a stone upon 
it, on the top of them to prevent them from floating. 

At the end of two or three weeks, you will probably have enough 
collected. Pour off the brine, pick out the firm pickles, rejecting 
the soft, wash well and cover in the cold, clear water. Change this 
in twenty-four hours, fill up with fresh, and leave until next day. 

Line a porcelain, or carefully scrubbed brass kettle ; or, better 
than either, one of agate-iron ware, with green grape leaves ; put in 
a layer of the mixed pickles, strew powdered alum over it; another 
layer of green things, more alum, and so on until all are in. An 
ounce of alum to a gallon of pickles should suffice. Cover carefully 
with very cold water* and this with three thicknesses of grape leavei, 

53£» PICKLEa 

fit a close lid on tlie pot, and cook very slowly for four hours after 
the water becomes scalding hot, which should not be within an 

Lift from the fire, take out the pickles and drop into ice^coU 
nrater, changing this In half an hour for more cold. 

In your kettle, meanwhile, put for each gallon of vinegar, one 
sven cup of brown sugar, half an ounce of whole white (or black) 
peppers, the same quantity of cloves, one dozen allspice and one 
dozen blades of mace with some small bits of red peppers — only a 
few, — ^also a tablespoonful of celery-seeds. Boil five minutes, drop 
the pickles into a jar — a few at a time, not to break them — and 
cover with the boiling spiced vinegar. Cover, and set away for two 
days. Drain oflF the vinegar then — every drop — into the kettle, heat 
to scalding, and again cover the pickles with it. Do this a third 
time, after three days, and again after the lapse of a week. Puc 
away in glass jars, sealing hot after the last " scald," and keep in a 
'dark, cool, dry place. Inspect them every month until their integ- 
rity is a fixed fact. I have been thus explicit ia the directions for 
' preparing these, because the same general rules of salting, soakingi 
greening and scalding are applicable to all green pickles. 

Tiny Tims. 

fcfelect small cucumbers pf uniform size, each as nearly two 
inches long as you can get, prepare as directed above, and when the 
last scalding is over, take up each with a pair of blunt nippers and 
pack them in regular layers, perpendicularly, in glass jars. Strain 
the spices out of the vinegar and pour in until the jar is full. Cover 
closely and set away. A little care in selection and packing will 
give pretty jarfuls, better in flavor and as pleasing to the eye as the 
pickles sold under the name of ^^ Tiny Timsr" 



Cbow-Cbow (Na t). 

To the Bast India pickles, a recipe for which has been given» add 
three teaspoonfuls of curry-powder on the second ^* scald/' and mix 
in well. This will color the pickles yellow, and impart a flaTor 
much relished by the lovers of piquante condiments. 

' Chow-Chow (Na s)« 

Mince the hearts of two fine cabbages somewhat coarsely. Chop 
white onions fine. Slice four cucumbers. Pack these in a crock, 
sprinkling each layer with salt (lightly) and leave them in the 
cellar until next day. Prepare the seasoning in these proportions :-^ 
One pint of vinegar; one even cup of white sugar; one tea- 
spoonful of white pepper (ground) and 6ne of celery-seed ; one half- 
teaspoonful, each, of mace and cloves; que tablespoonful curry- 
powder. Scald, and add cabbage, onions and cucumbers. Cook 
gtuiily half au hour, and seal in glass jars. It will be ready for use 
in a week, and very nice« 

CucuMBSR Sor. 

Fifty cucumbers, sliced; two ounces celery-seed; one ounce 
ground white (or black) pepper ; six onions ; one ounce mixed mace 
lud cloves (ground). 

Three pods red pepper chopped ; four cups brown sugar ; three 
quails of vinegar ; two tablespoonfuls of curry-powder ; two tablo- 
spooufuls mustard seed. 

The cucumbers should be peeled and sliced, and laid, with alter* 
««te layecs of rfioed onions, in strong salt and water for five or six 




Iionni. Drain off the brine, put into a colander, a cupful at a timt^ 
and dash very cold water through them before draining again, Ttnd 
stirring into the scalding vinegar and spices. Cook and stir tor 
half an hour after they reach the boil. Put up in small glass jars. 
It will be fit for use in tv;o days. 

Grben Tomato Soy. 

One gallon green tomatoes. They can be bought cheap if you 
wait until the first frost stops the ripening of the fruit. Slice with- 
out peeling. 

One quart of vinegar ; one pint of onions ; one cup of brown 
sugar ; one tablespoonful of salt ; one teaspoonful of allspice ; twc 
teaspoonful of cloves ; one tablespoonful of celery-seed and one of 
ground pepper. 

Slice tomatoes and onions, and pack in alternate layers in youi 
kettle, strewing upon each the sugar and spices. Let them stand 
together for an hour before adding the vinegar. CooV gently for 
half an hour after they really boil. Pack while hot in small glass 
iars. A useful and good sauce and pickle. 

■m I 

Ripe Tomato Soy. 

Three quarts of firm ripe tomatoes, peeled and sliced ; two 
anions, minced fine ; six tablespoonfuls of brown sugar ; one table- 
spoonful of cinnamon, and same of cloves; one teaspoonful of 
ground pepper ; one pint of best cider vinegar ; one teaspoonful of 
salt Mix up well and cook steadily for one hoiin 

CiiiCRRv Pickle. 

Two pounds of cherries^- -Morellas, short stems, or amber; one 
full cup of sugar ; three cups of best cider vinegar ; one otince of 
'-5nnamon in broken sticks. 

Heat the vinegar, sugar and cinnamon together. Put the 
cherries, with stems on, in a jar, and pour the vinegar, boiling hc^ 
upon theni. Do this every morning for a week, when they will lie 
fit for use. 

Pickled Peaches. 

Choose firm ripe peaches, Morris Whites, or Heaths, if you can 
get them. Rub free of down, and prick each twice with a coarse 
needle. Wash well^ and put over the fire in cold water enough to 
cover them. Set at one side of the range, and bring them slowly 
to scalding point. If they boil, they will break. 

Then, allow for ten pounds of fruit : — ^Four pounds of sugar ; 
two quarts of vinegar ; three tablespoonfuls of whole cloves, mace 
and pepper corns mixed ; one teaspoonful of celery-seed. 

Heat all together, and drop in gently the hot peaches. Cook 
slowly fifteen minutes, but not until they break. Take the 
peaches out, and spread to cool quickly in large platters. Boil the 
syrup left in the kettle for half an hour, fast ; put tiie peaches intc 
iars, strain the apices out of the syrup, and fill up the jars with the 
'atter wlile hot. 

Pickled Pears. 

Eight pounds of pears, carefully peeled ; four pounds of white 
sugar ; three cups of vinegar ; one tablespoonful each, of wholt 

i?-mce and stick cinnamon. 

5x6 PICKUC8. 

Put a layer of pears into a porcelain or agate*iron kettla ; ipiUikl* 
thickly wiih. sugar; another layer, more sugar, and so on nntll all 
the materials are in except the spices. Let them stand for an hour, 
put over the fire, and bring slowly to a boil. When this is reached, 
add vinegar and spices ; cook slowly ten minates after the boil ro- 
commences. Take out the pears with a skimmer, and spread to- 
cool while you boil down the syrup. Strain out the spices, at the 
end of an hour's cooking ; fill jars with th« frnit, and cover with the 
boiling liqnid. Seal whUe hot 


Two large firm cabbages ; shred fine with a sharp knife, and 
criss-cross into bits ; one pint of onions, also minced ; one head of 
cauliflower cut up in the same way. (Do not use a chopper ; the 
thick blade will bruise and crush). Half-gallon of vinegar; three 
tablespoonfuls of celexy-seed ; one tablespoonful of ground mustard; 
one tablespoonful pepper ; one tablespoonful mace ; one tablespoonr 
fill ground cloves ; two cupfiila brown sugar ; two tablespoonfuls 

Pack cabbage, cauliflower and onions in salt (about two table> 
spoonfuls), and let them stand in a cold place for twelve hours. 
Drain off the liquor. Heat vinegar and spices to a boil, put in tha 
salted mixture, and cook slowly, after it begins to simmer, fiftee» 
minutes. While hot, turn into small jars and close tightly. 

It will be fit for use in two days. 


Currant Jelly. 

Stem and pick over the fruit ; pack it bard in a stoat stone jar 
and set in a kettle of lukewarm water. Bring slowly to the boil, 
and keep it over the fire until. the currants are all broken to pieces. 
If you have no fruit press, turn the currants into a stout coarse 
cloth, fastened at each comer to the legs of an inverted chair, and 
let the juice drip into a bowl set beneath. When all has come away 
that will, without squeezing — and not until then — work down the 
contents into the bag with a wooden spoon. lastly, untie the 
corners of the cloth and squeeze hard to extract every drop of 

Measure, and pour into a preserving-kettle. Heat quickly to a 
rapid boil. Allow a pound of the best white sugar to each pint of 
liquid, and when the latter nears the boil, put the sugar into broad 
pans and set in the oven. Stir frequently to keep it from burning. 
Let the juice boil fast for twenty miuutes, skimming of the skum. 
If it cooks too long it will darken. Now " dump " in the heated 
sugar, stir fast until it is dissolved and the syrup begins to simmer 
at the edges ; take instantly from the fire and fdl the glasses, which 
should first be rolled in hot water to prevenL cracking. 

When cold, press upon the surface of the j illy, tissue-paper, cut 
to fit the inside of the glasses, and wet with bi-andy. Fit on metal 
covers, or paste stout paper over the glasses. 

5x8 JELLIRa 


Stone the cherries, but crack about a handful and add the "pit*-' 
to tlie fruit when it goes into the stone jar to be heated. 

Proceed exactly as with currants, and, should the jelly not form, 
readily, leave the glasses, uncovered, upon the tin roof or other flat 
surface, exposed to the hottest sun several days, talcing them in at 
uight and filling one tumbler from another, as the contents shrink, 
until the requisite firmness is secured. 

Blackberry and Raspberry Jelly, 

Are made in the same way as currant, but are greatly Improved 
and form more readily if, to every pint of blackberry juice, a table- 
spoonful of strained lemon juice be added. Raspberry jelly is made 
delicious by mixing one cup of currants with every quart of berries 
and cooking them together. 

If currants are not procurable, add lemon juice, as with black- 

Strawberry Jelly. 

Nothing is more delicious for making layer-cake than this. Buf 
unless the fruit be very acid, here, again, take th^t precaution to put 
in a dash of lemon juice to ensure the needed jellification. 

Peach and Pineappls Jelly. 

Pare the peaches and treat as already directed, but with tu^ 
addition of a dozen "pits" to every pound of the fruit They 
impart a piquancy which takes off the "cloy" of the cooked peaches. 

JELLIEa 519 

To every pound of peaches allow two large slices of pineapple, 

minced fine. The more active acid of the pine improves this jelly 

This, also, makes delightful layer-cake. 

Apple Jelly. 

It should be better understood that, while the Siberian crao 
makes the best apple jelly known to the oiok^yet the common wild, 
or seedling, or neglected orchard fruit, can be made into a delicious 
conserve. Apples which we consider hardly worth picking up, so 
tart and crude are they, may be used for this purpose. 

Cut up the apples without peeling, and do not remove the cores. 
The seeds improve the taste. Slice small, that they may heat the 
more quickly, and pack in the jar, as with other fruit. Long stand- 
ing injures the color. It is sometimes necessary to add a little 
water to Siberian crabs to make the juice flow readily ; this is seldom 
required with other apples. Stir up the contents of the jar often 
while heating. Squeeze out the liquid, and proceed as directed in 
the first receipt given for jellies. 

Quince Jelly. 

Cut up without paring. Most of the jellying principle is in the 
skins and seeds. Put over the fire, with just enough water in the 
bottom of the kettle to prevent buniing, and heat slowly at the side 
of the range until soft. Afterward, boil faster, stirring up often, 
and breaking the fruit to pieces with a wooden or silver spoon* 
Strain the pulp, pressing hard, boil twenty minutes, add heated 
sugar, boil one minute and (k your hot, wet glasses. 

Quince jelly is healing to sore throats and good for coughs. 

Preserves, Jams and Marmalades. 

Preserved Strawberries. 

The most delicious and beautiful strawberry preserve I ever saw 
was made in tlie following manner : — 

The finest and firmest berries were selected and picked upon a. 
clear day. They were weighed, with as little handling as possible, 
and laid upon broad, flat stone china dishes. To each pound of fruit 
was allowed the sameweightof best white sugar, which was strewed 
over and among the berries. About a pound of each went into the 
largest platter. The dishes were set upon the tin roof of a southern 
piazza, where the fierce sun poured for many hours of each day. Over 
each was laid a large pane of glass, to keep off dust and insects. At 
night the dishes were taken into the house. In ten dajrs there 
remained in them the thick, " lucent syrup," with great ruby globes 
of sweetness set in it — and warranted to keep. 

Of course, a few rainy days would have ruined everything, but 
the accomplished housewife whose table bore this incomparable 
sweetmeat, assured me that she had never lost fruit and sag»r 
through such mischance. 

PiNBAPPLB Preserves. 

Can be also cooked by the sun in July or August. Allow 
pmud for ponnd ; jwue the fruit; cut into dice, and heat as yon 


would the berries, Wlieu the stiu serves, the product is eminentlj 

In cold weather, nice preserves may be made by preparing th^ 
fruit as above ; putting it and the sugar together, and letting them 
stand for four hours. Meantime, boil a root or two of green ginger 
in a pint of water, first slicing it. Cool and strain ; pour over the 
sugared pineapple and cook steadily to a gentle boil. Take up the 
pineapple with a perforated skimmer ; spread upon platters to cool 
while you boil down the syrup until thick and clear. Put in the 
pineapple again ; cook twenty minutes, gently ; fill glass jars with 
it, fill up with syrup and seal while hot 

Preserved Cherries. 

Stone them, weigh, and allow pound for pound of sugar. Add 
a dozen " pits " chopped fine, to each pound. Let fruit and sugar 
stand together for an hour in a. cool place. Put over the fire and 
cook gently fifteen minutes after the boil begins. As with other 
fruit, remove from the syrup with a perforated skimmer, iaind leave 
upon dishes to cool while you boil down the syrup thick. Return^ 
the cherries to this, boil five minutes, and seal while hot. 

Imitation East India Preserves. 

Six pounds of fine well-flavored pippins ; one pineapple ; tw> 
wnces of green ginger-root ; seven and one-half pounds of white 
mgar; juice and pulp of one large orange. 

Pare, core and quarter the apples. Pare, and cut up the pine- 
apple into dice. Scrape and mince the ginger, and put over the fi^ 

• T-.' 

52a JAMS. 

In cold water ; bring to a boil ; change for cold and bring again to a 
boil. This shonld be done before you prepare the other fruit. ' 

Put into a large farina-kettle, or, if you have none large enough, 
into an ordinary pail, and set in a kettle of tepid water, the orange 
juice and pulp, removing seeds and fibres, the ginger, sugar, the 
pineapple and the water in which the ginger was boiled the second 
time ; there should be about a pint. Cook fast until the pineapple 
is clear ; let it get almost cold ; turn into a preserve-kettle and drop 
in the quartered apples— ;/«5/ peeled and cut. Set at one side of the 
range where they will not boil for twenty minutes ; increase the heat> 
but stew slowly until the apples are clear in their turn. Remove 
with care to platters, boil down the syrup fast ; pack the cooled 
amber apples into wide-mouthed jars, strain over them the hot syrup 
and seal. The straining removes pmeapple and ginger, but leaves 
their essence. A delicious conserve if properly made. 

Red Raspberry Jam. 

Allow for each pound of fruit, three-quarters of a pound of sugar. 
Put the berries over the fire and cook until they break. Turn into 
a colander, and let all the juice run off that will come away without 
pressing. Return to the fire, add the sugar, and cook for half an 
hour, stirring well. Put up in small jars or tumblers. 

Blackcap Jam. 

Is made in the same way, as is also blackberry jam. The addi> 
tion of currant or lemon juice to these improves the flavor. 

NV4MA M .^M^^l^MHi 


Quince Marmalade. 

Fifty quinces ; three oranges, juice and pulp — none of the fibre* 
juice of one lemon ; the weight of the fruit in sugar. 

iPeel and core the quinces, dropping each piece when thus pre- 
pared, into cold water to preserve the color. t*ut parings and cores 
into a kettle with cold water enough to cover them, and cook until 
they break ; strain and press out all the water through a piece of 
cheese-cloth, and let it cool. Then put over the fire with tiiC quinces, 
the oranges and lemon juice, and cook rapidly, stirring to a pulp. 
Add sugar to this, and continue to stir and stir for half au hour. 

Put up in glass tumblers with brandied papers pressed closely 
upon them. The marmalade should be of a fine red color, and firm 
enough to cut It is very fine. 

Orange Marmalade 

Grate away three-quarters of the yellow and thin outer rind of 

Messina oranges ; the Floridas have usually too much skin. Now, 

remove the whole rind in quarters or eighths ; put over the fire in 

enough cold water to cover them ; cook fifteen minutes after the bo? 

begins ; throw off the water and replace with fresh and cold. Ad 

soon as they begin to boil again, drain ofi" this, and oovcr a third. ^ 

time with cold water. Cook again for fifteen minutes from time of 

boiling. Throw the water away, lay the rinds in ice-cold water for 

ten minutes, then spread out to cool quickly. Prepare the orange 
pulp by removing every bit of the inner membrane, the seeds and 

fibres. Cut into bits over the sugar (pound for pound of the fruit) 
not to lose a drop, and set over the fire. Stir until the sugar dis- 
solves, and bring to a speedy boil. Let an assistant clip the boiled 
and cooled peel into bits with a pair of scissors, and lend a hand as 



you have time; This is the most tedious part of the operation, but 
a chopper would not do as well. When all are cut up add to tlie 
orange syrup on the fire ; boil for half an hour, and fill small jars 
or tumblers with the marmalade. It should be clear amber in color, 
and much less bitter than most of the imported marmalades. 

Peach Marmalade. 

Pare the peaches and take out the stones. Fruit which is not 
dead-ripe or very choice can be used to advantage in this way. For 
every pound of the prepared peaches allow one dozen "pits," cracked 
and chopped, and a pound of sugar. Put the fruit and " pits " in a 
kettle and heat very slowly, breaking it, as it softens, with a wooden 
ladle. Increase the heat when they are hot all through and boil to 
pieces, quickly, taking care to stir up from the bottom frequently. 
Drain out all the syrup that will come away without pressing, 
before putting in the sugar. Cook to a bright-colored paste, free 
from hard pieces or lumps, take from the fire, stir in a glass of 
brandy for every four pounds of fruit, and put up in tumblers. The 
brandy serves to keep it, and prevents moulding. 

• k 

A Few Dishes for the Invalid, 

Beef-Tea, or Bouillon. 

Miuce a pound of fresh lean beef, freed of strings, and put into 
a quart of cold water. Let it stand one hour ; break the clotted 
meat to pieces and put with the water, near the fire. That is, where 
it will reach the boil in an hour. Cook slowly then for two hours 
longer, take from the fire, salt (and pepper, if desired) and let it get 
told with the meat in. Remove all the fat, strain through cheese- 
cloth, without pressing; put back over the fire, and when luke- 
warm, drop in the shell and white of an egg. Boil ten minutes, and 
strain through double cheese-cloth, without squeezing. 

Some think the "tea" more nutritious if cleared by the addition 
of a tablespoonful of chopped raw beef — ^perfectly lean — instead of 
the egg. 

Give ice-cold, or very hot. 

Jelubd Toast. 

Cut with a cake-cutter rounds out of thick slices of stale 
baker's bread. Toast lightly and quickly. Butter well^ sprinkle 
lavishly with salt, lay in a stout china or silver bowl, and cover 
deep in scalding milk a little salted, cover and set in the oven until 
i^e milk is all soaked up. H&n n another vessel as many table- 


spoonfuls of cream as you have rounds of toast, scalding hot. Lift 
the edges of each piece of toast and pour in the cream by the spoon- 
ful. Taste to see if it is salt enough ; cover closely and leave in 
the oven ten minutes longer. Serve in the bowl. 

It is savory and nourishing, if made exactly according to direc- 

Custard Toast, 

Prepare as above, but pour over the toasted and buttered rounds 
a sttgarUss custard — allowing a beaten egg to a cup of hot milk, 
and when it has soaked up this, add the cream, as with the jellied 

Arrowroot Jelly. 

Two heaping teaspoonfuls best Bermuda arrowroot ; two cups of  
boiling water ; a pinch of salt ; half-teaspoonful granulated sugar ; 
juice of half a lemon. 

Wet the arrowroot with cold water ; stir the sugar and salt into 
the boiling water, set over the fire, and when it bubbles hard, stir 
in the arrowroot. Stir (still) over the fire until clear. If the arrow- 
root is good, this should be in three or four minutes. Add the 
lemon juice (if permissible) aud pour into wet glasses. 

Bat cold with sugar and cream. 

Arrowroot Blanc-mangb. 

Is made by substituting hot milk for water in the above recipe 
and omitting the lemou juice. 


AMbnd* . 


Beets, Yoong . 


Apples and Bacon . 




Apples, Fried 


Biscuit, Buttermilk . 



Biscuit, Deviled . 


Apple Pyramid 


Biscuit, Oiaham 


Apples, Steamed 


Biscuit, Quick 


Apples, Sweet, Baked 

477. 496 

Bisque, Chicken . 


Bacon, Brealcfast 


Bisqne, Fish 




Bisque, Fish maigre . 


Bananas, Fried 


Bisque, Salmon . 


Bannocks . 


Bisqne, Tomato , . 


Bass, Boileil . 


Blanc Mange 


Beans, Baked 


Brains, Calts . 


Beans, au Mailre d'HoUt . 


Bread and Butter (thin) . 


Beans, Kidnej 


Bread Batter, Southern 


Beans, Lima . 


Bread, Brown 


Beans, String 

i'S. 36a 

Bread, Brown, Steamed 


Beef Balls 


Bread, Com 

381, 410 

Beef, Braised, 


Bread, Com, Boiled . 


Beef, Brisket of, s U mode . 


Bread, Risen 


B<er, Cornell, Boiled 


Bread, Corn, Terhune 


Beef, Corned, Hash , 


Bread, Fried 


peef. Deviled, in bnlter . 


Brewis ... 

a59, 437 

Beef Hash, au graiin . 


Cabbage, Stewed . 


^ef Heart, cold . 


Cafe au Lait 


Beef Loaf 


Cake, An Excellent Cup 


Beef, Tot-roasl of . . 


Cake, Cafe au Lait 


Beef, Ro3st a 1 'Orleans 


Cake, Cbcoanut . . 


Dcef Roast, ivitli Yorkshire Pud< 

ling 453 

Cakes, Cora 


Beef Sausagea . 


Cak«, Com meal Cup . 


Beef Scallop 


Cake, Creamed SpongB . 


Bee&teak aad Onions 


Cake, Huckleberry . 


Beefsteak, Stewed 


Cake, Jelly Roll . 


beefsteak with Sherry sauce . 


Cake, Jelly (warm) . 


teefs Tongue, fresb ancralin 


Cake, l^y 




Cak^ Layer CoocMuiot 
Cake, Lemon 
Cake, Light • 
Cake, Marmalade • 
Cake, Pink and White 
Cake, Sponge • 
Cakes, Tea • • 

Cake, Walnut 
Cake, White • 
CalPs Head, Baked 
Cauliflower augTaiin 
Cauliflower, Baked 
Cauliflower, Cheese Sauce 
Celery augraUn • 
Celery, Fried . • 

Celery, Stewed 
Celery, Stewed Brown 
Charlotte alaBoyaU 
Charlotte, Apple 
Charlotte, Apple, Baked 
Charlotte, Myrtle's • 
Cheese Bars • 

Cheese Fingers • 

Chestnuts, Boiled . 
Chicken, Boiled, on Rice 
Chicken, Broiled, Deviled 
Chicken, Broiling, Fricasseed 
Chicken, Brown Fricassee of 
Chicken, Curried 
Chicken Fricassee Oaeh/ • 
Chicken, Fried, Whole 
Chicken, Larded • 
Chicken Legs, Mince of 
Chicken Steamed, Stuffed 
Chocolate • • 

Chocolate, Frothled « 

Chowder, Clam • 

Chowder, Cod • • 

Chowder, Lakewood • 
Chowder, Lobster • , 

Clams, Steamed • 

Cocoa-theta • , 

Cod and Macaroni • 
Cod, Boiled • 

Cod, Glazed • • 

Coffee, Meringue^ 
Cookies • • 

Oon^ Stewed • 





349> 413 






303. 415 
























Com, Stew of, censed o 
Crabs, Deviled 
Crackers and Cheese • 
Crackers, Home-made 
Crackers, Oatmeal • 

Crackers, Toasted • 
Cream, Rice • • 

Cream, Russian • 

Creases, Water • • 

Croquettes, Chicken • 
Croquettes, Hominy • 
Croquettes, Lobster • 
Croquettes, Potato • 

Croquettes, Veal and Ham 
Crullers • • • 


Cucumbers, Pried • 

Custard, Burnt • • 

Custard, Cocoanut 
Custard, Corn Starch • 
Custard, Sponge Cake 
Dinner-Pail, The 
Dinner, The Christmas 
Dinner, The Thanksgiving 
Dodgers, Cornmeal 
Doughnuts • 
Ducks, Potted • • 

Ducks, Stewed 
Dumplings, Apple, Baked 
Eels, Stewed, a la F^ancaisc 
' Bels, Stewed 
Bggs, Baked 
Eggs, Boiled 
Eggs, Creamed • 

Eggs, Curried • 
Eggs, Deviled • 

Eggs, Fricasseed • 

Eggs in Toast Cups 
Eggs, Meringued • 

Egg Sauce • • 

^gg9> Scalloped • 

Bggs, Scrambled « 

^ggSi Stewed • • 

Kgg-Flant, Stuffed 
Fish Balls • 
Fish, Blue, Broiled 
Fish Cake, Baked 
Fish, Rechauffe of 







298, 367. 372 





383. 388 

443. 448 





















Fisb, White, Pried 


Liver, i la Jardiniere • « 


Flonndeis, Cutlets, Baked • 


Liver and Bacon 


Flapjacks • • • • 


Liver, Brown Stew of • • 


Pondu, Cheese • • 


Liver, Fried • • • 


Pondu, Chicken or Veal • • 


Liver, Larded • • • 


Fowl Roast & la Guywi • 


Liver, Ragout of • • 


Fritters, Brain • • • 


Lobster, Buttered « • * 


Fritters, Clam • • • 


Lobster, Creamed • • 


Fritters, Corn • • • 


Lobster, Curried • • • 


Fritters, Oyster-Plant • • 


Lobster, Stewed • • 


Fritters, Sponge Cake • • 


Macaroni, Spaghetti. Baked 


Fruit • • • • 

279. 394 

Blacaroni, Stewed • 


Galantine • • • • 

271 ' 

Mackerel, Fresh • • 


Gems, Bgg 


Mackerel, Salt with White Sauce 


Gems • • • • 


Mayonnaise Dressing • • 


Gingerbread, Oatmeal 


Melons • • • • 


Gingerbread, Prudence's, without Bggs 266 

Milk, Thickened . 


Gingerbread, Soft 


Mufitns, Aunt Chloe*8 • • 


Gingerbread, Soft Raisin • 


Muffins, Bread and Milk • • 


Gingerbread, Warm . • 


Muffins, Brown. • • 


Griddle Cakes, Barbara's • • 


Muffins, Corn Meal • • 


Griddle Cakes, Com . 


Muffins, Bnglish 


Griddle Cakes, Crumb • 


Muffins, Mamma's • • 


Griddle Cakes, Farina 


Muffins, Raised, without eggs 

' 369 

Griddle Cakes, Flannel, without Bggs 405 

Muffins, Rice • • • 


Griddle Cakes, Oatmeal • 


Muffins, Risen • • • 


Gruel, Farina • • • 


Muffins, Rye • 


Gruel, Oatmeal • • • 


Mush, Fried • • • 


Haggis, Dundee 


Mush, Golden • • • 


Halibut, Baked • • • 


Mutton and Macaroni • 


Halibut, Steaks 


Mutton Chopa • • 


Halibut, Stufied • • • 


Mutton Chops, Baked 

Ham and Bggs, Hinee of 


Mutton Chops, Stewed • • 


Ham, Barbecued • • • 


Mutton, How to Use the Last of That 490 

Ham, Deviled . 


Mutton, Leg of. Larded • 


Ham, Fried in Batter • » 

363 . 

Mutton, Leg of, with Caper Sauce 


Hen's Neat, Winter A • 


Muttoo, Ragout of 


Herrings, Scotch • 


Omelette, Baked with Herbs 


Hominy, Boiled with Milk • 


Omelette, Codfish • 4 


Hominy, Coarse . • 


Omelette, Oyster • % 


loe Cream, Banana « / • 


Omelette, Roe • ^ • 


Ice Cream, Crushed Strawberry • 


Omelette, Sweet A • 


Ice Cream, Peach 


Omelettes^ Tom Thumb • • 


Jelly, Coffee. 


Onions, Bermudas, Sttiffisd • 


Junket • • • • 


Onions, Creamed • • 


Kidneys and Ham • • 


Onions, Young • • 


Kidneys, Deviled , • 


Oranges • • « 


Lemonade • • • • 


Oranges and Sugar « • 




Oysten au fymHu • • 


OjBfTBp Deviled • , 


Oysten in Bed • • • 


Oysten on Toast • • 


Oy8ter-plant» Pried • 


Oyster-plant, Steired • • 


Oysters, Scalloped • 


Oysters, Scalloped, with Mushrooms 401 

Pan-cakes, (sngared) 


Parsnips, Pried 


Pates devean • • • 


Pates, Lobster • 


Peaches and Whipped Cream 


Peas, Canned • • • • 


Peas, Green 


Pea Pancakes • • • • 


Pickerel, Baked • • • • 


Pie, Curried Chicken . 


Pie, Sweet Potato • • • 


Pie, Veal and Ham • • 


Pigeons Stewed • • • • 


Pigs* Feet, Breaded 


Pigs* Peet, Pried 


Pike, Larded • - • 


Pine-Apple, Sliced, with Wine . 


Plague of Plies • • 

378, 3Ba 



Pork chops, (with tomato sauce) 


Porridge, Arrowroot 


Porridge, Browned Rice • • 


Porridge, English Oatmeal . 


Porridge, Farina • • • 


Porridge, Graham • • 


Porridge, Graham Flakes • 


Porridge, Green Com 


Porridge, Hominy 


Porridge, Imperial Granum 253, 

275. 400 

Porridge, Milk . 


Porridge, Milk and Rice • 


Porridge, Molded 


Porridge, Mush and Milk 


Porridge, Mush-milk . » 


Porridge, Oatmeal . • 


Porridge, Oatmeal (cold) • 


Porridge, Rice . ; 


Porridge, Rye • • • 


Porridge^ Wli eat Germ Meal 


Potatoes ^ la Napolitaine • 


Potatoes a la Jhtrtstenne 
Potatoes and Corn, Minced 
Potatoes iZM Cenei>e 
Potatoes au Mai Ire tP hotel 
Potatoes au Milan 
Potatoes, Baked 
Potato Balls 
Potatoes, Browned • 
Potatoes, Buttered . 
Potato Cakes au graiin 
Potatoes Chopped 
Potatoes, Dressed 
Potato, drop cakes of 
Potatoes, Fried 
Potato Fritters « 

Potatoes, Glazed 
Potatoes, Hashed 
Potatoes, Hashed, Browned 
Potato Hillocks • 

Potatoes in Cases • 
Potato loaves « • 

Potatoes, Lyonnaise 
Potatoes, Minced 
Potatoes, Mold of • 
Potatoes, IMont Blanc 
Potatoes, New • 
Potato Rolls 
Potatoes, Saratoga • 
Potatoes, Savory • 
Potato Souffle 
Potatoes, Stewed • 
Potatoes, Stewed Whole 
Potatoes, Sweet, augratin 
Potatoes, Sweet, Baked 
Potatoes, Sweet, Browned 
Potatoes, Sweet, Fried 
Potatoes, Sweet, Stewed 
Preserves, Mock East India 
Pudding, Amber • 
Pudding, Batter 
Pudding, Belle's Bright Thought 
Pudding, Boiled Indian • 
Pudding, Canned Com • • 

Puddiuf^, Corn Starch, Hasty 
Pudding, Cup, Plum • • 

Pudding, FaUma*8 • • 

Pudding, Graham Fruit • • 



JN»cldlB|^> Oraztetitt , • 984 

Padding, Hedf^og • • 372 

Pudding, Huckleberry • 353 

Padding, Indiaa Meal . • 377 

Pudding, Italian, Rice i 428. 

Pudding, Marie's • • • 399 

Pudding, Marmalade • 279 

Pudding, Orange • * • 869 

Pudding, Peach • • 367 

Paddings, Queen of • • 341 

Pudding, Rice and Peach • 456 

Pudding, Suet • • • 493 

Pudding, Suet and Sago • 953 

Rabbits, Deviled • « • 410 

Rabbits, Roasted • • 497 

Radishes • • • • 356 

Rarebit, Ham • • • 354 

Rarebit, Welsh ... 966 

Rarebit, Welsh (cold) • . 393 

Rice and Brains • • • 986 

^Uce and Tomato • « 984 

Rice, Boiled • • . 3x9 

Rice, Pilau of . • • 996 

Rissoles . • • • 359 

Roley-poley, Baked • • 471 

Rolls, French • • • 339 

Rusk .... 319, 360 

Rusk, Dried, and Milk • . 344 
Salad, Cabbage with Boiled Dressing 3.17 

Salad, Celery and Sardine • 433 

Sa^ad, Chicken ... 386 

Salad, CreBs • • • 279 

Salad, Cucumber . . 359 
Salady Egg and Sardine Mayonnaise 351 

Salad, Lettuce . • • 999, 460 
Salad, Lobster, Cream Mayonnaise 288 

Salad, Oyster . 
Salad, Potato 
Salad, Raw lomato . 
Salad, Shrimp • 
Salad, Shrimp and Cheese 
Salad, String Bean 
Salad, Sweetbread • 
Salad, Tomato • • 

Salad, Tomato and Lettnce 
Salmon an Janot • • 

Salmon Fingers 

3a8. 473 




Salmon Pudding, with Lemon Saace 497 

Salmon, Smoked, Brdled • 

Sandwiches, Bacon and Mutton • 

Sandwiches, Cheese and Egg 

Sandwiches, Chicken • 

Sandwiches, Cracker and Anchovy 

Sandwiches, Ham • 

Sandwiches, Sardine • • 

Saxdines on Toast • 

Sauce, Apple • • 

Sance^ Brandy • 

Sance^ Cranbefiy • 

Sauce, Hard 

Sance, Hasty Podding 

Sance, Jelly • 

Sance, Liquid • • 

Sauce, Keapolitaine 

Sance, Peach • • 

Sauce, Tomato • 

Sausages • 

Sausages, Home-made 

Scalloped Cabbage • • 

Scalloped Codfish, with Cheese 

Scalloped Codfish, with Mushrooma 

Scalloped Cod, Salmon or Halihnt 

Scalloped Com and Tomato • 

Scalloped Pish • 

Scalloped Potato • 

Scallops, Breaded • 

Scallops, Clam. 

Scallops, Fried • 

Scones, Oatmeal • 

Scones, White 


Shada«^a//Vft • 

Shad, Baked • . • 

Shad, Baked, with Wine Sauce. 

Shad, Broiled • 

Shad, Pried, with Muce PiqmanU 

Short Cake, Melissa*a • 

Short Cake, Peach 

Short Cake, Strawberry 

Snipe, Mock • 

Soup, Asparagus . 

Soup, Baked • 

Soup, Barley • • 

Soup, Beef and Sago 

Soup, Black Bean • 

Soup, Brown Potato 





























Soup, Calf '8 Head . • 464 

8oup, Calf's Feet with Poached Eggt 335 
Soup, Canned Pea • • 318 

Soup, Catfish . • • 262 

Soup, Chicken and Sago • 419 

Soup. Clam. • • • 388 

Soup, Clear • • • 413 

Soup, Com • • • • 267 

Soup, Cream • « • 303 

Soup, Curry Rice • ^ • 361 

Soup, Farina • • • 486 

Soup, Giblet • • • 452 

Soup, Green Pea • •* 340 

Soup, Lima Bean • • • 4«2 

Soup, Mock Turtle • • 324 

Soup, Mulligatawny • • 277 

Soup, Potato • . • 480 

Soup, Potato, purA • • 469 

SovLpt pur/e maigre • • 250 

Soup, Rabbit • • • 424, 440 

Soup, Russian • - • 497 

Soup, Tomato • . , 

Soup, Turnip, tnaigre •. ? 

Soup, Turnip /ar^ . * 

Soup^ Turnip />»r/tf (without Meat) 
Soup, Vegetable 
Soup, Vegetable, Family • 
Soup, White '. • • 

Spinach, au naturel • « 

Spinach, on Toast . 
Squash, Scalloped 
Squash, Stewed • 

Squash, Sumiiier . • 

Stfawberriea • , 

Succotash, • • • 

^T/eetbreods, Ragout of 





. 314, 408, 419 

. 435,482 


255. a86 



Pickles, Chow Chow, eto. 
Fruit Jellies 

Preserves, Jams and Marmalades 
A Few Dishes for the Inralid 

Sweetbreads, Roast • 

Sweetbreads, Roast, w^'th Peoa 
Tea, Iced 

Terrapin, Imitation • 

Toast, anchovy with Bgg Sauoe 
Toast, and Rice, Curry of 
Toast, Bread • • 

Toast, Buttered • • 

Toast, Cream • « 

Toast, Lemon Cream • 
Toast, Scalloped • 
Toast, Tomato • • 

Tomatoes and Com • 
Tomatoes, Deviled • 

Tomatoes, Scalloped • 
Tomatoes, Stewed • 263, 

Tomatoes, Staffed • 
Tongue, BeePti augroHn 
Tongue^ Beefs, Browned 
Tongue, Laxded • • 

Tongue, Deviled • 
Tongue, Jellied • • 

Tongues, Lambs', Pickled 
Tongues, Sheeps', Stewed 
rrifle, Chocolate 
Trifle, Strawberry • 

Tripe, Pried • • 

Turkey, Steamed • 
Turnips, Creamed • 
Turnips, with White Sauoe 
Veal and Ham Cutlets 
Veal and Maoeroni, Scalloped 
Veal Braised . 
Waffles • • • 

Waffles, Pariiia • 

Waffles, Rloe • • 

• • • gti 

• • $»7 

• • • • 320 












377» 471 











This book is a preservatiQii photocopy. 

It is made in compliaiice mth copyright law 

and produced on add-free archival 

60# book weight p^r 

which meets the requirements of 

ANSl/NISO Z39.48-1992 (permanence ofpaper) 

Pteservation photocopying and 


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Chariestown, Massacfausetts