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SOI.D  BY  ALL  NEWSDEALERS.  OR  SENT  POSTPAID  BY 

DONNELLEY,  CASSETTE  &  LOYD,  PUBLISHERS,  CHICAGa 


THE 


LAKESIDE 


K  Book  No.  2; 


A    MANUAL   OF   RECIPES    FOR 


Cooking,  Pickling,  mtd  Preserving, 


AUD   OTHER  USEFUL   INFORMATION    FOR 


The    Housekeeper. 


/ 


By    N.    A.    D.J 


The  Lakeside  Cook    Book   No.  1,  a  Compilation  ot  entirely  different  and  equally 
Choice  Recipes,  also  ready.      Uniform  with  this,  price  10  cents. 


r 


CHICAGO:    DONNELLEY,  CASSETTE  &  LOYD, 

PUBLISHERS    OF    THE    LAKESIDE    LIBRARY. 


Copyright,  1878,  by  Donnelley,  Cassette  &  Loyd,  Chicago. 


THE  LAKESIDE  LIBRARY 


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24.    For  the  liin;;,  by  Charles  Gibbon lOc. 

199.  Foul  Play ,  by  Charles  Reade [ isd 

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GG.     From   the   Earth  to  tlie  Moon,  by  Jules 

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160.  Green  Pastures  and  Piccadilly,  by  Black.lSc. 

45.  GrilHtli  Gaunt,  by  Charles  Reade loc 

97     Guy  Livingstone,  by  George  Lawrence lOc 

226    Gwendoline's  Harvest,  by  James  Payn lOc. 

35.    Halves,  by  James  Payn lOc 

171-172.  Hard  Cash,  by  Charles  Reade 20c. 

220.  Harsarene,  by  George  Lawrence 15c. 

200     Hannali,  by  Miss  Mnloek iqc 

73.  Harold,  by  Alfred  Tennyson loc. 

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148.    Her  Waiting  Heart,  by  E.  S.  Kenneth 10c. 

182.    Hidden  Perils,  by  Mary  Cecil  Hay lOc 

C^  Catalogue  continued  on  page  48. 


NUMBER    TWO. 


The  Lakeside  Cook  Book. 


SOUP. 


The  base  of  soup  should  be  made  of  good  lean 
fresh  meat  and  bones— two  ounces  of  bone  to  a 
pound  of  meat;  allow  one  quart  of  water  to  a 
pound  of  meat;  put  it  on  a  good  fire,  and  when  it 
boils  skim  well  and  set  back  where  it  will  simmer 
for  five  hours;  add  a  little  pepper  and  salt,  and 
then  strain  into  a  stone  jar  and  place  where  it  can 
cool  quickly.  In  cold  weather  this  stock  will  keep 
several  days,  and  from  it  can  be  made  a  variety  of 
soups,  according  to  flavorings  or  materials  used. 
Vegetables,  tapioca,  rice,  etc.,  sliould  be  cooked 
before  being  added,  as  too  much  boiliug  spoils  the 
flavor  of  the  broth. 

It  is  best  to  make  the  broth  or  stock  the  day 
before  it.  is  to  be  used,  so  that  all  the  grease  may 
be  removed. 

Onions  are  nicer  if  fried  until  brown  in  hot 
butter  before  being  added  to  the  soup. 

Yolks  of  hard-boiled  eggs,  poached  eggs,  lemon 
slices,  or  croutons  are  simple  additions  used  with 
soup.  Place  in  the  tureen  one  for  each  person, 
and  pour  the  soup  over  them. 

Stock  foe  Sauces  and  Gravies.  —  Place  in  a 
saucepan  fresh  bones  of  beef,  mutton,  lamb,  veal, 
or  poultry,  of  either  or  all;  aiso  bones  of  the  same 
meats  from  roasted  pieces  or  trimmings;  with  one 
quart  of  cold  water  to  every  pound  of  meat  or 
bones,  add  vegetables  and  seasonings,  and  simmer 
six  hours;  then  skim  off  all  the  fat,  pass  through 
a  strainer,  and  set  aside  for  use. 

To  Make  a  Soup  of  the  Liquor.— Remove  the 
fat  and  put  two  quarts,  or  more  if  requh-ed,  of  the 
liquor  into  a  saucepan,  and  put  on  the  fire  to  boil; 
when  boiling,  sprinkle  in  two  ounces  of  tapioca 
or  sago,  and  boil  fifteen  minutes,  stirring  occa- 
sionally. 

Force  Meat  Balls  for  Soup.  —  Take  cooked 
meat  or  fowl  and  chop  fine;  season  with  pepper, 
salt,  and  herbs,  and  a  little  lemon;  mix  together 
with  an  egg;  roll  in  crumbs,  and  fry  in  hot  lard. 


BEEF  SOUP  WITH  OKRA. 
Cut  a  round  steak  in  small  pieces  and  fry  in 
three  tablespoonfuls  of  butter,  together  with  one 
sliced  onion  until  very  brown ;  put  into  a  soup 
kettle  with  four  quarts  of  cold  water,  and  boil 
slowly  an  hour;  add  salt,  pepper,  and  one  pint  of 
sliced  okra,  and  simmer  three  and  one-half  hours 
longer.    Strain  before  serving. 

BEAN  SOUP. 
Boil  the  beans  and  put  them  first  through  a 
a  colander  and  then  through  a  seive;  season  with 
butter,  pepper,  and  salt. 

CORNED  BEEF  SOUP. 

When  the  liquor  in  which  the  beef  and  vegeta- 
bles were  boiled  is  cold,  remove  all  the  grease  that 
has  risen  and  liardened  on  top,  and  add  tomatoes 
and  tomato  ketchup  and  boil  half  an  hour— thus 
making  an  excellent  tomato  soup;  or  add  to  it 
rice,  or  sago,  or  pearl  barley,  or  turn  it  into  a  veg- 
etable soup  by  boiling  in  the  liquor  any  vegetables 
that  are  fancied;  several  varieties  of  soups  may 
have  this  "  stock "  for  a  basis,  and  be  agreeable 
and  nutritious. 

CORN  SOUP. 
Cut  the  corn  from  the  cob,  and  to  a  pint  of  corn 
allow  one  quart  of  hot  water;  boil  an  hour  and 
press  through  a  colander;  put  into  a  saucepan  an 
ounce  of  butter  and  a  tablespoonful  of  flour,  be- 
ing careful  to  stir  well  to  prevent  it  being  lumpy; 
then  add  the  corn  pulp,  a  little  cayenne  pepper 
salt,  a  pint  of  boiling  milk,  and  half  a  pint  6f 
cream. 

CHICKEN  SOUP. 

To  the  broth  in  which  chickens  have  been  boiled 
for  salad,  etc.,  add  one  onion  and  eight  [or  ten  to- 
matoes, season  with  pepper  and  salt;  boil  thirty 
minutes;  add  two  well  beaten  eggs  just  before 
sending  to  the  table. 


CHICKEN  SOUP.— OX-TAIL    SOUP. 


CHICKEN  SOUP. 

Boast  or  bake  a  chicken  until  turning  brown ; 
put  it  in  a  soup  kettle  with  three  pints  of  water, 
and  set  on  a  slow  fire;  skim  off  the  scum;  add  a 
middling-sized  onion,  a  little  celery,  and  simmer 
about  three  hours;  take  out  the  chicken  and  vege- 
tables, strain,  and  use;  the  chicken  may  be  used 
for  salad. 

FISH  SOUP. 

Slice  three  middling-sized  onions  and  fry  them 
with  OHe  ounce  of  butter  till  turning  yellow;  add 
three  or  four  pounds  of  fish  —  bass,  pike,  trout, 
salmon,  or  any  fish  having  a  firm  flesh;  add,  also, 
two  carrots,  two  onions  sliced,  a  little  parsley, 
thyme,  one  clove  of  garlic,  a  bay-leaf,  one  clove, 
six  pepper  corns,  and  salt;  cover  the  whole  with 
cold  water  and  boil  gently  for  two  hours;  add 
more  water,  if  needed;  strain  and  use. 

GIBLET  SOUP. 
Prepare  first  the  vegetables,  viz.,  an  onion,  a 
small  piece  of  turnip,  and  a  carrot;  cut  in  slices, 
and  fry  in  hot  butter;  when  hot  and  beginning  to 
brown,  dust  in  a  tablespoonful  or  less  of  flour, 
and  add  the  giblets,  and  let  them  all  brown;  then 
put  all  into  a  kettle  with  a  gallon  and  a  half  of 
water,  or  half  water  and  half  broth,  and  some 
pieces  of  chicken  if  you  have  them;  simmer  for 
four  or  five  hours;  season  to  taste,  and  thicken 
with  browned  flour;  serve  with  the  yolks  of  hard- 
boiled  eggs,  one  for  each  person,  placed  in  the 
tureen  before  pouring  in  the  soup.  It  will  require 
the  giblets  of  five  chickens  for  the  above  quantity. 

GAME  SOUP. 
Roast,  until  about  one- third  done,  two  prairie 
hens,  and  put  into  a  soup  kettle  with  about  one 
pound  of  lean  beef,  salt,  and  five  pints  of  water; 
set  on  a  slow  fire;  skim  as  needed,  and  add  one- 
half  a  carrot,  two  stalks  of  parsley,  one  of  celery, 
one  onion,  a  bay-leaf,  six  pepper  corns;  simmer 
three  hours,  and  take  the  birds  out  of  the  kettle; 
simmer  then  two  hours,  strain,  and  serve. 

GERMAN  PEA  SOUP. 
Prepare  a  thickening  by  gradually  mixing  in  a 
stew-pan  three  ounces  of  sifted  flour,  with  one 
quart  of  chicken  broth;  in  another  stew-pan  boil 
up  two  quarts  of  chicken  broth,  into  which  stir 
the  thickening;  add  a  little  salt  and  sugar,  and 
one  quart  of  fresh  shelled  peas  previously  well 
washed;  continue  stirring  with  a  spoon  till  the 
soup  boils,  then  simmer  till  the  peas  are  done; 
skim,  pour  the  soup  in  a  tureen,  and  stir  in  an 
ounce  and  a  half  of  butter. 


JULIENNE  SOUP. 
Scrape  two  carrots  and  two  turnips,  and  cut  in 
pieces  an  inch  long;  cut  slices  lengthwise  about 
one-eighth  of  an  inch  thick;  then  cut  again,  so  as 
to  make  square  strips;  put  them  in  a  saucepan, 
with  two  ounces  of  butter,  three  tablespoonfuls  of 
cabbage  chopped  fine,  and  half  an  onion  chopped; 
set  on  the  fire  and  stir  until  half  fried;  add  broth 
as  you  wish  to  make  thick  or  thin;  boil  until  done; 
salt  to  taste;  skim  off  the  fat,  and  serve;  it  takes 
about  two  hours;  it  can  be  served  with  rice  or 
barley. 

MOCK  TURTLE  SOUP. 

Take  a  calf's  head  and  feet;  boil  them  until  the 
meat  separates  from  the  bones;  pick  the  bones 
out  and  cut  the  meat  in  pieces,  about  an  inch  in 
size;  put  it  back,  and  boil  it  two  hours  more; 
chop  the  brains  fine;  add  eight  or  nine  onions  and 
a  little  parsley;  mix  the  spices  with  this  (mace, 
clover,  pepper,  and  salt),  and  put  it  in  the  soup  an 
hour  or  more  before  it  is  done;  roll  six  or  eight 
crackers  with  one-half  pound  of  butter,  and  when 
nearly  done,  drop  it  in;  brown  a  little  flour  and 
put  in;  make  force-meat  balls  of  veal,  fry  them, 
and  put  in  the  bottom  of  the  tureen. 
MOCK  TURTLE  SOUP. 

Put  two  ounces  of  butter  in  a  saucepan  and  set 
it  on  the  fire;  when  melted  add  a  tablespoonful  of 
flour,  stir,  and  when  turning  brown,  add  three 
pints  of  broth  (either  beef  broth  or  broth  made  by 
boiling  a  calf's  head);  boil  five  minutes,  and  then 
add  about  four  ounces  of  calf's  head  cut  in  dice; 
mushrooms  and  truffles  cut  in  dice;  boil  five  min- 
utes; cut  two  hard-boiled  eggs  and  half  a  lemon 
in  dice,  and  put  into  the  tureen  and  turn  the  soup 
over. 

ONION  SOUP. 

Slice  ten  medium-sized  onions  and  fry  brown  in 
butter  with  a  tablespoon  and  a  half  of  flour;  put 
into  a  saucepan,  and  stir  in  slowly  four  or  five  pints 
of  milk  and  water  (about  one-third  water);  season 
to  taste,  and  add  a  teacup  grated  potato;  set  in  a 
kettle  of  boiling  water,  and  cook  ten  minutes;  add 
a  cup  of  sweet  cream  and  serve  quickly. 
OX-TAIL  SOUP. 

Chop  the  ox-tail  into  small  pieces;  set  on  the  fire 
with  a  tablespoonful  of  butter,  and  stir  until 
brown,  and  then  pour  off  the  fat;  add  broth  to 
taste,  and  bofl  gently  until  the  pieces  of  tail  are 
well  cooked;  season  with  pepper,  salt,  and  three 
or  four  tomatoes;  boil  fifteen  minutes  and  then 
serve.  This  soup  can  be  made  with  water,  in 
which  case  season  with  turnip,  onions,  carrot,  and 
parsley. 


POTATO    SOUP.— BROOK    TROUT. 


POTATO  SOUP. 

Peel  and  slice  one  dozen  potatoes  to  a  quart  of 
water;  then  boil  tlioroughly  till  the  potatoes  are 
done;  then  add  two  teacups  of  milk  and  a  little 
butter;  stir  till  butter  is  dissolved;  take  butter  the 
size  of  an  egg  with  two  tablespoonfuls  of  flour; 
mix  together  well,  and  brown  in  a  pan  over  the 
etove,  after  which  stir  it  gradually  into  the  soup: 
salt  and  pepper  to  suit  one's  taste. 

POT-AU-FED. 

Take  four  pounds  of  beef  without  any  bone,  tie 
it  into  shape,  and  put  into  a  pot: with  six  quarts  of 
water;  when  the  water  is  boiling,  put  in  half  an 
ounce  of  salt;  take  two  carrots,  two  turnips,  one 
parsnip,  one  head  of  celery,  and  after  washing,  tie 
them  together  with  a  piece  of  string  and  put  into 
the  pot  after  the  me.at  has  boiled  an  hour;  then 
tie  together  one  bay-leaf,  sprig  of  parsley,  thyme, 
and  marjoram,  and  add,  also,  one  onion,  into  which 
stick  three  cloves;  when  the  vegetables  have  been 
in  the  pot  two  hours,  add  one  cabbage  cut  in  two; 
when  the  contents  of  the  pot  have  simmered 
gently  four  hours,  remove  the  meat  on  to  a  hot 
dish,  and  garnish  with  the  carrots,  turnip,  and 
parsnip,  and  pour  over  it  a  little  of  the  liquor; 
serve  the  cabbage  in  a  hot  vegetable  dish;  strain 
the  liquor  through  a  colander,  and  put  aside  to 
cool ;  do  not  remove  the  fat  until  required  for  use. 

SPRING  VEGETABLE  SOUP. 

Take  two  pounds  of  shin  of  beef  and  two  pounds 
of  knuckle  of  veal;  remove  all  the  fat  and  break 


the  bones  and  take  out  the  marrow;  put  into  a 
pot  with  five  pints  of  water;  add  a  teaspoonful  of 
salt,  and  then  cover  and  let  it  come  to  a  boil 
quickly;  remove  the  scum  that  rises,  and  set  where 
it  will  simmer  for  five  hours;  one  hour  before 
serving,  add  two  young  carrots,  scraped  and  cut 
in  slices,  half  a  head  of  celery,  and  a  small  onion 
cut  into  squares;  in  half  an  hour  add  one  turnip 
sUced,  and  in  fifteen  minutes  one  cauliflower 
broken  in  small  pieces. 

TOMATO  SOUP. 
Slice  and  fry  a  small  onion  in  hot  butter;  then 
add  a  dozen  large  tomatoes,  skinned  and  cut  in 
pieces;  after  they  have  cooked  ten  or  twelve 
minutes,  take  out  the  onion  and  press  the  toma- 
toes through  a  sieve;  braid  a  teaspoonful  of  flour 
with  a  very  small  piece  of  butter,  and  put  into  a 
saucepan;  when  it  has  cooked  a  little,  add  the 
tomato,  season,  and  add  nearly  a  pint  of  broth; 
let  it  boil  a  minute  or  two,  and  then  add  a  cup  of 
boiled  rice,  hot,  and  a  half  teaspoonful  of  soda. 

VEGETABLE  SOUP. 

Scrape  clean  and  slice  three  carrots  and  three 
turnips,  peel  three  onions;  fry  the  whole  with  a 
little  butter  till  it,  turns  rather  yellow,  and  then 
add  two  heads  of  celery  cut  in  pieces;  stir  and  fry 
for  about  six  minutes;  when  fried,  add  one  clove 
of  garlic,  salt,  pepper,  two  cloves,  two  stalks  of 
parsley,  and  cover  with  about  three  quarts  of 
water;  keep  on  a  rather  slow  fire,  skim  off  the 
scum  carefully,  and  simmer  three  hours;  strain 
and  serve. 


FISH. 


Fish  should  be  fresh,  and  always  well  cooked. 

Never  soak  fresh  fish  in  water,  unless  frozen. 
Clean,  rinse,  and  wipe  dry;  in  warm  weather,  lay 
on  the  ice  until  needed. 

In  boiling,  put  into  cold  water,  to  which  add  a 
little  salt  and  vinegar,  and  allow  eight  minutes  to 
the  pound.  If  boiled  whole  do  not  remove  the 
head  and  tail,  and  serve  always  with  a  sauce. 

To  Fry.— Dredge  with  flour,  dip  lightly  in  beaten 
egg,  roll  in  cracker  crumbs,  and  fry  in  very  hot 
lard.    Serve  with  lemon  slices. 

To  Broil.  —  Rub  over  with  olive  oil;  cut  in 
pieces  or  broil  whole  as  preferred,  over  a  clear,  hot 
fire;  when  done,  sprinkle  with  pepper  and  salt,  a 
little  lemon  juice,  a  little  chopped  parsley,  and 
some  melted  butter. 

To  Bake.  —  Stuff  with  a  dressing  as  for  poultry, 


and  sew  it  up;  lay  strips  of  salt  pork  over  it, 
sprinkled  with  pepper,  salt,  and  crumbs,  and  bake 
in  a  hot  oven;  baste  often. 

BREAD  STUFFING  FOR  FISH. 

Take  about  half  a  pound  of  stale  bread  and  soak 
in  water,  and  when  soft,  press  out  the  water;  add 
a  very  little  chopped  suet,  pepper,  salt,  a  large 
tablespoonful  of  onion  minced  and  fried,  and,  if 
preferred,  a  little  minced  parsley;  cook  a  trifle, 
and  after  removing  from  the  fire  add  a  beaten  egg. 

BROOK  TROUT. 

Wash,  drain,  and  split;  roll  in  tlour,  seasoned 
with  salt;  have  some  thin  slices  of  salt  pork  in  a 
pan,  and  when  very  hot  put  in  the  fish  and  fry  a 
nice  brown. 


6 


BAKED    CODFISH.— SALT   MACKEREL. 


BAKED  CODFISH. 

To  a  large  teacup  of  codfish  picked  fine  add  two 
cups  of  mashed  potatoes,  two  cups  of  milk,  two 
well-beaten  eggs,  salt  and  pepper  to  taste,  and 
half  cup  of  butter;  mix  very  thoroughly,  and  bake 
half  an  hour. 

BAKED  FISH. 

Open  the  fish,  wash,  wipe  perfectly  dry,  and  rub 
over  with  salt;  lay  in  a  dripping-pan  with  a  little 
butter  and  water,  and  bake  thirty  minutes  in  a 
hot  oven. 

BROILED  SALMON. 

Take  slices  of  salmon,  and  half  an  hour  before 
cooking  sprinkle  over  them  a  little  cayenne  pepper, 
salt,  lemon  juice,  and  salad  oil;  grease  the  grid- 
iron with  a  piece  of  pork;  wrap  the  fish  in 
buttered  paper  to  prevent  burning;  serve  with 
any  sauce  suitable  for  fish. 

CODFISH  STEWED. 

Soak  the  fish  in  cold  water  for  several  hours; 
pick  fine,  and  put  into  a  saucepan  wi^h  cold  water; 
boil  a  few  minutes;  pour  off  the  water;  add  fresh, 
and  boil  again,  and  then  drain;  next  add  sweet 
milk  and  butter,  and  thicken  with  flour  or  corn 
starch;  stir  well,  and  when  taken  from  the  fire 
add  the  yolks  of  two  or  three  eggs  well  beaten ; 
stir,  pour  into  a  hot  dish,  and  serve. 

CROQUETTES  OF  FISH. 

Take  cold  fish  of  any  kind  and  separate  it  from 
the  bones  and  mince  fine;  add  a  little  seasoning, 
an  egg,  a  very  little  milk,  and  a  teaspoon!  ul  of  flour; 
brush  with  egg,  roll  in  bread  crumbs,  and  fry 
brown  in  hot  lard. 

FROGS   FRIED. 
Skin  well  and  cook  for  five  minutes  in  salted 
water  the  hind  legs  only;  then  throw  into  cold 
water  to  cool,  and  drain;  fry  in  hot  fat,  and  serve 
garnished  with  parsley. 

FISH  CHOWDER. 

Cut  a  haddock  into  pieces  about  an  inch  thick 
and  two  inches  square ;  place  slices  of  salt  pork  in 
the  bottom  of  a  pot,  and  fry  crisp;  take  out  the 
pork  and  chop  fine,  leaving  the  fat  in  the  pot; 
next  put  in  the  pot  a  layer  of  fish,  a  layer  of  split 
crackers,  some  of  tne  pork,  and  a  little  chopped 
onion  seasoned  with  pepper,  then  another  layer  of 
fish,  aiwl  so  on ;  cover  with  water,  and  stow  half 
an  hour;  put  in  the  dish  in  which  it  is  to  be  served, 
and  thicken  the  gravy  with  flour;  add  a  little 
catsup;  boil  a  moment,  and  pour  over  the  chowder, 
and  serve. 


FISH  SCALLOP. 

Remains  of  cold  fish  of  any  sort,  half  a  pint  of 
cream,  half  a  tablespoonful  of  anchovy  sauce,  half 
a  tablespoonful  of  made  mustard,  half  a  teaspoonful 
of  walnut  catsup,  pepper  and  salt  to  taste  (the 
above  quantities  are  for  half  a  pound  of  fish  when 
picked),  bread  crumbs;  put  all  the  ingredients 
into  a  stew-pan,  carefully  picking  the  fish  from 
the  bones;  set  it  on  the  fire;  let  it  remain  till 
nearly  hot;  occasionally  stir  the  contents,  but  do 
not  allow  it  to  boil;  when  done,  put  the  fish  into 
a  deep  dish  or  scallop  shell,  with  a  good  quantity 
of  bread  crumbs;  place  small  pieces  of  butter  on 
the  top;  set  in  a  Dutch  oven  before  the  fire  to 
brown;  it  should  take  half  an  hour  to  cook  it 
properly. 

FRIED  EELS. 

Skin,  remove  head  and  tail,  cut  in  desired  length, 
and  throw  into  boihng  water  for  five  minutes; 
then  drain,  season  with  pepper  and  salt,  roll  in 
flour  or  corn  meal,  and  fry  in  boiling  lard;  serve 
with  tomato  sauce. 

POTTED  SHAD. 

Cut  into  pieces,  wash  and  dry;  mix  two  tea- 
spoonfuls  ground  allspice,  one  of  black  pepper, 
one-halt  tablespoonful  salt,  and  sprinkle  on  each 
piece;  put  into  a  jar  with  good  cider  vinegar 
enough  to  cover;  cover  very  closely,  and  bake  in  a 
moderate  oven  twelve  hours. 

SPICED  SHAD. 

Split  and  rub  with  salt,  and  let  it  stand  three  or 
four  hours;  put  into  a  pot  with  boiling  water  to 
cover,  adding  a  teaspoonful  of  salt  to  every  quart 
of  water;  boil  twenty  minutes,  then  drain;  sprinkle 
witii  two  tablespoonf uls  allspice,  one  teaspooaful 
cayenne  pepper;  cover  with  cold  vinegar. 

SALT   SALMON. 

Soak  well  in  cold  water;  when  fresh  enough, 
put  in  a  kettle  with  cold  water  enough  to  cover, 
and  set  over  a  slow  fire;  boil  gently  not  more  than 
two  minutes,  and  then  remove  and  drain;  fry  a 
little  parsley  in  butter,  and  turn  over  the  fish, 
adding  lemon  juice  as  preferred. 

SALT  MACKEREL  BROILED. 

Soak  in  warm  water  for  an  hour  or  two,  and 
then  wipe  dry;  brush  the  fish  over  with  dripping 
or  melted  butter;  grease  the  bars  of  the  gridiron, 
and  lay  on  the  fish,  setting  it  over  a  sharp  fire; 
broil  both  sides,  and  serve,  spread  with  butter  and 
chopped  parsley. 


SHELL    FISH. 


FRIED  OYSTERS. 
Drain  thoroughly  in  a  colander;  season  with 
pepper  and  salt,  and  set  in  a  cool  place  until 
needed;  roll  each  oyster  in  bread  crumbs,  dip  in 
egg,  and  then  again  in  bread  crumbs,  and  fry  in 
hot  lard  as  you  fry  doughnuts;  drain,  and  send  to 
the  table  on  a  hot  platter,  garnished  with  chopped 
pickles  or  cold  slaw. 

OYSTER  PIE. 
Line  a  dish  with  a  puff  paste  or  a  rich  biscuit 
paste,  and  dredge  well  with  flour;  drain  one  quart 
of  oysters,  season  with  pepper,  salt,  and  butter, 
and  pour  into  the  dish;  add  some  of  the  liquor; 
dredge  with  flour,  and  cover  with  a  top  crust, 
leaving  a  small  opening  in  the  center. 

OYSTER  SHORT-CAKE. 
Make  a  good  short  cake  and  bake  on  pie-plates; 
put  a  quart  of  oysters  on  the  stove  with  a  little 
water,  halt  a  cup  of  milk,  a  good-sized  piece  of 
butter,  salt  and  pepper,  and  thicken  with  a  table- 
spoonful  of  flour;  when  the  cakes  are  baked,  split 
and  spread  the  oysters  between,  and  some  on  top. 

STEAMED  OYSTERS. 
Drain  some  select  oysters;  put  into  a  pan,  and 
place  in  a  steamer  over  boiling  water;  steam  until 
the  oysters  begin  to  curl,  and  then  serve  on  a  hot 
dish,  with  butter,  salt,  and  pepper;  garnish  with 
chopped  pickles. 

OYSTER  OMELET. 
Beat  six  eggs  separately,  very  light;  season  with 
pepper  and  salt;  add  two  tablespoonfuls  of  cream, 
and  pour  into  a  frying-pan,  with  a  good  table- 
spoonful  of  butter;  drop  in  the  omelet  eight  or 
ten  large  oysters,  chopped  fine,  and  fry;  fold  over, 
and  send  to  the  table  immediately. 

SCALLOPED  OYSTERS. 
Drain  the  oysters;  place  a  layer  of  rolled  cracker 
in  the  bottom  of  a  buttered  pudding-dish;  then  a 
layer  of  oysters ;  sprinkle  with  pepper,  salt,  and 
small  bits  of  butter;  moisten  with  a  httle  of  the 
liquor  mixed  with  milk;  then  a  layer  of  bread 
crumbs,  then  oysters,  and  so  until  the  dish  is  full, 
having  crumbs  on  top;  beat  an  egg  into  a  little 
milk,  and  pour  over  the  whole;  sprinkle  with  small 
bits  of  butter;  cover,  and  bake  half  an  hour; 
remove  the  cover  and  brown  on  top  before  send- 
ing to  the  table. 

PICKLED  OYSTERS. 
Choose  the  largest  oysters,  and  simmer  over  a 
slow  fire,  with  a  small  bit  of  butter,  for  three 

7 


minutes,  and  then  skim  out  on  to  a  dish  to  cool; 
take  equal  quantities  of  the  liquor  and  cider 
vinegar,  and  heat;  place  a  layer  of  oysters  in  a 
stone  jar;  throw  over  them  some  ground  mace,  a 
few  cloves,  whole  allspice,  and  whole  pepper;  then 
oysters  and  spice  until  all  are  used ;  pour  over  the 
hot  Uquor,  and  set  away  in  a  cool  place. 

OYSTER  SOUP. 

Drain  one  quart  of  oysters,  and  to  the  liquor  add 
one  quart  of  boiling  water;  let  it  boil;  skim  care- 
fully; season  with  a  little  cayenne  pepper  and 
butter,  size  of  an  egg;  add  the  oysters,  and  let  it 
boil  up  once,  and  season  with  salt,  and  serve  in  a 
hot  soup  tureen. 

OYSTER  STEW. 

Put  two  quarts  of  oysters  in  the  saucepan  with 
the  liquor,  and  when  they  begin  to  boil  skim  them 
out  and  add  a  pint  of  cream  or  rich  milk  and 
seasoning;  skim  well;  add  to  the  oysters  butter  to 
taste,  and  pour  the  hot  liquor  over  them,  and  serve. 

BROILED  OYSTERS. 

Dry  large  oysters  with  a  napkin;  season  with 
pepper  and  salt,  and  broil  on  a  fine  wire  broUer; 
turn  frequently;  or  dip  each  oyster  in  butter,  and 
roll  in  bread  crumbs  before  broiling;  serve  on  a 
hot  dish  with  butter  on  them. 

SOFT-SHELL  CRABS. 
Season  with  pepper  and  salt;  roll  in  flour,  then 
in  egg,  then  in  bread  crumbs,  and  fry  in  hot  lard. 

DEVILED  CLAMS. 

Chop  fifty  clams  very  fine;  take  two  tomatoes, 
one  onion  chopped  equally  fine,  a  little  parsley, 
thyme,  and  sweet  marjoram,  a  little  salt,  pepper, 
and  bread  crumbs,  adding  the  juice  of  the  clams 
until  the  mixture  is  of  the  consistency  of  sausage; 
put  it  in  the  shells  with  a  lump  of  butter  on  each ; 
cover  with  bread  crumbs,  and  bake  one-half  hour. 

HOT  CRAB. 

Pick  the  crab;  cut  the  solid  part  into  small 

pieces,  and  mix  the  inside  with  a  little  rich  gravy 

or  cream,  seasoning,  and  fine  bread  crumbs;  put 

all  into  the  shell  of  the  crab,  and  put  into  the  oven. 

STEWED  CLAMS. 
Chop  the  clams  and  season  with  pepper  and 
salt;  put  in  a  saucepan  butter,  the  size  of  an  egg, 
and  when  melted  add  a  teaspoonful  of  flour;  add 
slowly  the  clam  Uquor  and  then  the  clams,  and 
cook  three  minutes;  then  add  half  a  pint  of  cream, 
and  serve. 


BROILED    QUAIL.— WILD   DUCK. 


GAME. 


Broiling  is  the  favorite  way  for  cooking  game, 
for  whicli  allow  about  forty  minutes;  butter  well 
and  serve  hot  on  hot  dishes. 

For  roasting  allow  thirty  minutes. 

Serve  with  jelly. 

Garnish  with  lemon  slices,  Saratoga  potatoes,  or 
water-cresses. 

BROILED  QUAIL. 

Dress  carefully  and  soak  a  short  time  in  salt 
and  water;  split  down  the]  back;  dry  with  a 
cloth,  and  rub  them  over  with  butter,  and  place 
on  the  gridiron  over  a  clear  fire;  turn  frequently, 
and  dip  in  melted  butter;  season  with  salt;  pre- 
pare a  slice  of  thin  toast,  nicely  buttered  and  laid 
on  a  hot  dish,  for  each  bird,  and  lay  a  bird,  breast 
upward,  on  each  slice;  garnish  with  currant  jelly. 

BROILED  PRAIRIE  CHICKEN. 
Wash  thoroughly,  and  remove  the  skin;  put  in 
hot  water  and  boil  fifteen  or  twenty  minutes;  take 
out  and  sprinkle  with  salt,  pepper,  and  rub  over 
with  butter  and  broil  over  a  clear  fire;  place  each 
on  a  piece  of  toast;  garnish  with  currant  jelly. 

BROILED  PIGEONS. 
Split  down  the  back ;  roll   them  in  butter  and 
cracker  crumbs,  and  broil;  serve  them  on  toast 
like  quail,  laying  a  piece  of  butter  on  each. 

PARTRIDGE  PIE. 
Line  a  deep  baking-dish  with  veal  cutlets,  and 
over  them  place  thin  slices  of  ham  and  a  season 
iug  of  pepper  and  salt,  pluck,  draw,  wipe  and 
quarter  four  partridges,  rub  each  part  with  a  seas- 
oning of  pepper,  salt,  minced  parsley  and  butter; 
put  in  baking-dish,  pour  over  them  a  pint  of  strong 
soup-stock,  line  the  edges  of  the  dish  with  a  light 
puff-paste,  cover  with  the  same,  brush  over  with 
the  yolk  of  an  egg,  and  bake  one  hour.  If  the 
paste  is  in  danger  of  becoming  too  brown,  cover 
with  a  thick  paper. 

ROAST  QUAIL  OR  PRAIRIE  CHICKEN. 
Dress  carefully  and  wipe  dry;  tie  a  piece  of  salt 
pork  over  the  breast  of  each  bird,  and  put  into  a 
steamer  over  boiling  water,  covering  closely,  and 
steam  twenty  minutes;  take  out,  remove  tlie  pork, 
and  put  into  the  oven,  basting  them  often  with 
butter,  and  brown. 


BOAST  RABBIT. 

Clean  and  put  into  a  dripping-pan  with  a  small 
onion  and  carrot  sliced;  sprinkle  with  salt,  pepper, 
and  spread  with  butter;  put  into  a  quick  oven 
with  water  enough  to  cover  the  bottom  of  the 
pan,  and  baste  frequently;  add  more  water  if 
needed;  when  done,  strain  the  gravy  over  the 
rabbit,  and  serve  with  cranberry  sauce. 

RABBIT  PIE. 

Line  a  deep  dish  with  a  puff  paste  or  rich  biscuit 
crust;  stew  the  rabbit,  season  well,  and  pour  into 
the  dish;  cover  with  an  upper  crust,  and  bake. 

ROAST  RABBIT. 

Dress  nicely  and  fill  with  a  dressing  made  of 
bread  crumbs,  a  little  onion,  sage,  pepper,  and 
salt,  and  a  small  piece  of  butter;  tie  a  piece  of 
salt  pork  over  it;  put  into  a  dripping-pan  with  a 
little  water  in  a  quick  oven;  baste  often;  serve 
with  currant  jelly. 

SNIPE. 

Clean  nicely  and  singe;  put  a  piece  of  butter 
into  each  one,  and  tie  a  small  piece  of  bacon  over 
the  breast,  and  bake,  basting  frequently;  serve 
with  water-cress. 

VENISON  STEWED. 

Cut  into  small  steaks;  make  a  dressing  as  for 
duck,  with  bread  crumbs,  onion,  butter,  pepper, 
and  salt,  thyme  (or  pork  instead  of  butter,  if  pre- 
ferred), and  spread  upon  each  steak;  then  roll 
and  tie;  then  put  into  boiling  water  and  stew; 
thicken  the  gravy  with  flour, 

WILD  DUCK. 

To  Bake.— Use  a  stuffing  or  not,  as  preferred; 
place  an  onion  in  the  pan  in  which  they  are 
baking,  and  baste  at  first  with  water,  afterward 
with  butter;  sprinkle  with  salt  and  flour,  and 
brown;  half  an  hour  will  cook  them;  make  a 
gravy  of  the  giblets,  and  serve  with  currant  or 
cranberry  jelly. 

To  Bboil.— Split  down  the  back,  dip  in  melted 
butter,  and  broil  over  a  clear  tire;  garnish  with 
lemon  slices. 


BEEFSTEAK.—  CORNED   BEEF. 


MEATS. 


Broilinq.— This  is  not  only  the  most  rapid  man- 
ner of  cooking  meat,  but  is  justly  a  favored  one.  It 
has  nearly  the  same  effect  upon  meat  as  roasting. 
The  albumen  of  the  outer  portions  is  hardened, 
and,  forming  a  skin,  retains  the  juices.  It  should 
be  turned  rapidly  in  order  to  produce  an  equal 
effect,  but  the  meat  ehould  not  be  punctured  with 
a  fork. 

Salt  meat  should  be  put  into  cold  water,  and 
boil  slowly. 

A  red  pepper  dropped  into  the  water  will  pre- 
vent the  rising  of  an  unpleasant  odor. 

Fresh  meat,  unless  for  soup,  should  be  put 
into  boiling  water,  and  be  allowed  to  cook  very 
gently;  no  salt  to  be  added  until  nearly  done. 

In  Roasting — Put  into  a  hot  oven,  and  baste 
frequently. 

BEEFSTEAK. 

"Farmer"  Olcott,  in  the  Hartford  Courant, 
writes:  It  is  sometimes  more  convenient  for  the 
cook  to  get  the  beefsteak  done  tender  without 
watching.  I  remember  catching  a  Sacramento 
meat  cook  broiling  his  beef  in  the  oven.  No  cook 
ought  to  be  hung  for  treating  a  steak  to  a  hot 
oven  when  the  other  conveniences  are  limited, 
but  a  friend  tells  me  of  a  better  way  that  I  think 
is  original  with  him.  He  smothers  the  steak  in 
corn  meal  and  so  bakes  it,  declaring  that  if  there 
is  any  way  of  making  a  tough  steak  tender,  that 
is  it. 

BOILED  TONGUE. 

In  choosing  a  tongue,  ascertain  how  long  it  has 
been  dried  or  pickled,  and  select  one  with  a  smooth 
skin,  which  denotes  its  being  young  and  tender; 
if  a  dried  one,  and  rather  hard,  soak  it  at  least  for 
twelve  hours  previous  to  cooking  it;  if  however, 
it  is  fresh  from  the  pickle,  two  or  three  hours  will 
be  sufficient  for  it  to  remain  in  soak;  put  the 
tongue  into  a  stew-pan  with  plenty  of  cold 
water  and  a  bunch  of  savory  herbs;  let  it  gradually 
come  to  a  boil,  skim  well  and  simmer  very  gently 
until  tender;  peel  off  the  skin,  garnish  with  tufts 
of  cauliflower  or  Bussels  sprouts,  and  serve;  boiled 
tongue  is  frequently  sent  to  table  with  boiled  poul- 
try instead  of  ham,  and  is,  by  many  persons, 
preferred ;  if  to  serve  cold,  peel  it,  fasten  it  down 


to  a  piece  of  board  by  sticking  a  fork  through  the 
root,  and  another  through  the  top  to  straighten  it: 
when  cold,  glaze  it,  and  put  a  papir  ruche  round 
the  root,  and  garnish  with  tufts  of  parsley;  cook 
a  large  smoked  tongue  four  to  four  and  a  half 
hours,  a  small  one  two  and  a  half  to  three  hours; 
a  large  unsoaked  tongue  three  to  three  and  a  half 
hours,  a  smaU  one  two  to  two  and  a  half  hours. 

BROILED  HAM  AND  EGGS. 

Cut  the  ham  in  thin  slices,  take  off  the  rind, 
wash  the  slices  in  cold  water,  and  lay  them  on  the 
gridiron  over  quick  coals;  turn  frequently,  and 
they  will  soon  be  broiled;  take  them  up  on  a 
platter,  previously  warmed,  butter  and  pepper  the 
ham;  have  ready  on  the  fire  a  pan  of  boiling  water 
from  the  teakettle;  break  into  it  as  many  eggs  as 
you  require  for  the  meal,  and,  when  the  "  white" 
is  done,  dip  out  each  egg  carefully  with  a  spoon, 
so  as  to  keep  it  whole,  and  set  it  on  one  of  the 
slices  of  ham;  after  all  are  arranged,  sprinkle 
pepper  over  each  egg  and  serve. 

BEEF  HASH. 

Chop  fine  cold  steak  or  roast  beef,  and  cook  in  a 
little  water;  add  cream  or  milk,  and  thicken  with 
flour;  season  to  taste,  and  pour  over  thin  slices  of 
toast. 

BEEF  STEW. 

Cut  cold  beef  into  small  pieces,  and  put  into  cold 
water;  add  one  tomato,  a  little  onion,  chopped  tine, 
pepper  and  salt,  and  cook  slowly;  thicken  with 
butter  and  flour,  and  pour  over  toast. 

CROQUETTES. 

Raw  pork  chopped  fine,  two  cups;  one  medium- 
sized  onion,  chopped  fine;  teaspoonful  powdered 
sage;  one  cup  bread,  soaked  until  soft;  salt  and 
pepper  to  taste;  two  eggs  beaten  light;  mix  thor- 
oughly into  small  flat  cakes;  roll  in  flour  or  crumbs, 
and  fry  in  hot  lard. 

CORNED  BEEF. 

Put  into  cold  water  enough  to  cover  well,  and 
place  where  it  will  cook  very  slowly  for  three  or 
four  hours;  if  to  be  used  cold,  simmer  until  the 
bones  can  be  easily  removed,  and  then  press  in  a 
square  mold. 


lO 


CORNED    BEEF.— VEAL    CUTLETS. 


CORNED  BEEF. 

Select  a  nice  piece  of  fresti  beef;  rub  over  it 
sufficient  salt  to  "  corn  "  it,  but  not  to  make  it  very 
salt;  let  it  stand  two  or  three  days,  judging  of  the 
time  by  the  size  of  the  meat;  then  wash  thoroughly 
in  cold  water,  and  putting  in  the  pot,  cover  with 
cold  water  and  boil  gently  till  quite  tender;  add 
such  vegetables  as  are  desired,  like  the  old  time- 
honored  "boil  dish;"  judge  of  the  quantity  of 
vegetables  by  the  strength  of  flavor  desired  in  the 
soup  to  be  made  from  the  water  jn  which  the 
whole  is  boiled;  when  done  dish  beef  and  vegeta- 
bles, and  serve  hot. 

MUTTON  PIK 

Cover  the  bottom  of  a  dish  with  bread  crumbs; 
then  a  layer  of  cold  mutton,  cut  in  very  thin  slices; 
then  a  layer  of  tomatoes,  sliced  thin ;  season  with 
pepper,  salt,  and  small  bits  of  butter,  and  so  on, 
until  the. dish  is  full,  or  you  have  sufficient,  having 
tomatoes  and  bread  crumbs  on  top;  cover  and  bake 
about  forty  minutes,  and  serve  hot. 

POT  PIE. 

Cut  veal,  beef,  or  chicken  into  pieces  and  put 
into  boiling  water  enoueh  to  cover,  with  two  slices 
of  bacon ;  cover  closely  and  boil  an  hour,  and  sea- 
son to  taste ;  make  a  batter  of  two  well  beaten 
eggs,  two  cups  of  milk,  teaspoonful  baking  pow- 
der, and  flour  to  make  a  batter;  drop  in  separate 
spoonfuls  while  boiling,  and  cook  five  minutes; 
serve  immediately. 

TOMATO  STEW. 

Two  pounds  of  any  kind  of  meat  used  for  stew- 
ing; put  into  a  saucepan  with  a  can  of  tomatoes,  or 
a  quart  of  fresh  ones;  season  with  pepper  and  salt; 
cover  closely,  and  when  the  tomatoes  are  cooked, 
add  two  tablespoonfuls  of  butter,  rubbed  into  a 
tablespoonful  of  flour;  stew  until  the  meat  is  ten- 
der, and  then  pour  over  dry  toast. 

RAGOUT. 

Take  three  pounds  of  veal  from  the  neck  or 
breast,  and  cut  into  small  pieces,  and  fry  in  butter 
or  dripping  a  light  brown;  remove  from  the  pan, 
and  to  the  butter  add  a  tablespoonful  of  flour; 
cook  a  few  minutes;  then  add  two  cups  of  warm 
water,  one  onion,  a  sprig  each  of  thyme  and  pars- 
ley, a  carrot,  sliced,  salt  and  pepper,  then  the  meat, 
and  cover;  when  done,  place  the  meat  on  the  dish; 
strain  the  gravy  around  it,  and  garnish  with  small 
onions  fried. 


SWEET-BREAD  FRITTERS. 

Parboil  the  sweet-breads;  cut  into  small  pieces, 
and  season  with  salt,  pepper  and  parsley;  dip  into 
batter,  and  fry  in  hot  lard. 

TO  BROIL  SWEET-BREADS. 

Soak  an  hour  in  salt  and  water;  drain;  parboil, 
then  rub  well  in  butter,  and  broil ;  turn  often,  and 
each  time  they  are  turned  roll  them  in  a  plate  of 
hot  melted  butter,  so  they  need  not  become  hard 
and  dried. 

STEWED  TRIPE. 

Five  pounds  of  tripe  cut  in  small  slices  and  fried 
in  a  half-pound  of  lard ;  put  in  the  tripe  and  let  it 
cook  a  little,  then  add  a  cup  of  vinegar,  a  bowl  of 
beef  broth,  salt,  pepper,  and  three  tablespoonfuls 
of  flour;  mix  the  whole,  and  let  it  stew  about  fif- 
teen minutes;  this  is  the  English  method,  but  I 
have  a  simpler  and  more  delicate  way  of  cooking 
tripe,  which  I  prefer:  take  three  pounds  of  fresh 
tripe,  cut  it  in  pieces  about  three  iuches  square; 
cut  up  about  three  good-sized  onions  in  thin 
slices;  place  tripe  and  onions  (after  washing  the 
former)  in  warm  water,  and  let  it  stew  gently 
until  the  tripe  is  tender;  then  simmer  away  all  the 
water;  add  unskimmed  milk  thickened  with  flour, 
butter  size  of  an  egg,  a  trifle  of  pepper  and  a 
little  salt;  when  the  thickened  milk  is  well  boiled, 
dish  up  for  the  table. 

VEAL  CUTLETS  BROII;ED. 

Trim  evenly;  sprinkle  salt  and  pepper  on  both 
sides;  dip  in  melted  butter,  and  place  upon  the 
gridiron  over  a  clear  fire;  baste  while  broiling 
with  melted  butter,  turning  over  tiiree  or  four 
times;  serve  with  melted  butter  sauce  or  tomato 
sauce. 

VEAL. 

Cut  two  pounds  of  veal  into  thin  pieces;  roll 
with  flour,  and  fry  with  hot  lard;  when  nearly 
done,  add  one  and  a  half  pints  of  oysters;  season; 
thicken  with  a  httle  flour;  serve  hot. 

VEAL  CUTLETS-BAKED. 

Take  cutlets  and  trim  nicely;  mix  half  a  pound 
sausage  meat  with  two  eggs;  lay  a  buttered  paper 
on  the  bottom  of  dripping-pan,  and  cover  with 
half  the  sausage  meat,  and  then  lay  on  it  the  cutlet, 
and  cover  with  the  remainder  of  the  sausage  meat; 
baste  with  melted  butter  and  veal  stock,  and  serve 
with  the  gravy  when  done. 


VEAL.  — SMOTHERED    CHICKEN. 


II 


A  GOOD  PREPARATION  OF  VEAL. 

The  following  is  an  excellent  mode  of  preparing 
-veal  to  be  eaten  cold,  and  for  keeping  it  on  hand 
lor  several  days,  ready  for  immediate  use:  Jake 
say  three  and  a  halt  pounds — the  thick  part  of  the 
leg  is  preferable,  with  tiie  tough  tendonous  parts 
removed— chop  it  fine  without  cooking;  mix  well 
•with  it  four  soda  crackers  rolled  fine,  three  well- 
beaten  eggs,  one  tablespoonful  of  salt,  one  table- 
spoonful  of  pepper,  half  a  nutmeg,  two  table- 
spoonfuls  of  cream,  or  a  small  piece  of  butter; 
make  it  into  a  loaf,  and  bake  in  a  dripping-pan 
without  water,  with  quick  heat  at  first,  to  close  the 
outside  and  retain'  the  juices,  and  continue  the 
baking  about  one  and  a  quarter  to  one  and  a  half 
Jiours;  serve  cut  in  thin  slices;  an  excellent  lunch 
in  travehng. 

Another  Way.— Butter  a  good  sized  bowl,  and 
Jine  it  with  thin  slices  of  hard-boiled  eggs;  have 
veal  and  ham  both  in  very  thin  slices;  place  in  the 
bowl  a  layer  of  veal,  with  pepper  and  salt,  then  a 
layer  of  ham,  omitting  the  salt,  then  a  layer  of 
veal,  and  so  on  alternating  with  veal  and  ham 
until  the  bowl  is  filled;  make  a  paste  of  flour  and 
water,  as  stiff  as  it  can  be  rolled  out ;  cover  the 
contents  of  the  bowl  with  the  paste,  and  over  this 
tie  a  double  cotton  cloth;  put  the  bowl  into  a 
saucepan,  or  other  vessel,  with  water  just  up  to 
the  rim  of  the  bowl,  and  boil  three  hours;  then 
take  it  from  the  fire,  remove  the  cloth  and  paste, 
and  let  it  stand  until  the  next  day,  when  it  may  be 
^turned  out  and  served  in  very  thin  slices. 

PRESSED  VEAL  OR  CHICKEN. 
Put  four  pounds  of  veal,  or  two  chickens  in  a 
;pot;  cover  with  water,  stew  slowly  until  the  meat 
drops  from  the  bone,  then  take  out  and  chop  it; 
let  the  liquor  boil  down  until  there  is  a  cupful; 
j)ut  in  a  small  cup  of  butter,  a  tablespoonful  of 
pepper,  a  little  allspice,  and  a  beaten  egg;  stir  this 
through  the  meat;  slice  a  hard  boiled  egg;  lay  in 
your  mold,  and  press  In  the  meat;  when  put  upon 
the  table  garnish  with  celery  tops  or  parsley 

SANDWICHES. 

Chop  cold  boiled  ham  very  fine,  and  mix  it  with 
the  yolks  of  eggs  (beaten),  a  little  mustard  and 
pepper,  and  spread  on  very  thin  slices  of  bread, 
buttered  on  the  loaf;  trim  off  the  crust,  and  cut 
into  neat  squares. 

MINCED  LIVER. 

Cut  liver  into  small  pieces  and  fry  with  salt 
pork;  cut  both  into  square  bits,  nearly  cover  with 
water,  add  pepper  and  a  little  lemon  juice;  thick- 
en the  gravy  with  fine  bread  crumbs  and  serve. 


BONED  TURKEY. 

Boil  a  large  turkey  in  as  little  water  as  possible 
until  the  meat  falls  from  tlie  bones;  remove  all 
the  bones  and  skin;  pick  the  meat  into  small 
pieces,  and  mix  dark  and  light  together ;  season 
with  pepper  and  salt;  put  into  a  mold  and  pour 
over  it  the  liquor,  which  must  be  kept  warm,  and 
press  with  a  heavy  weight 

CHICKENS  FRIED  WITH  RICE. 

Take  two  or  three  chickens,  cut  them  up,  and 
half  fry  them;  then  boil  halt  a  pint  of  rice  in  a 
quart  of  water,  leaving  the  grains  distinct,  but  not 
too  dry;  one  large  tablespoonful  of  butter  stirred 
in  the  rice  while  hot;  let  five  eggs  be  well  beaten 
into  the  rice,  with  a  little  salt,  pepper,  and  nut- 
meg, if  the  last  is  liked;  put  the  chickens  into  a 
deep  dish,  and  cover  with  the  i,rice;  brown  in  an 
oven  not  too  hot. 

CHICKEN  SANDWICHES. 

Stew  a  chicken  until  very  tender;  season  with  a 
little  salt;  take  out  the  bones  and  pack  the  meat 
firmly  in  a  deep  dish,  mixing  the  white  and  dark 
nicely  together;  pour  the  broth  in  which  the 
chicken  is  stewed  over  it— there  should  be  just 
enough  to  cover  the  meat;  when  it  is  cold,  cut  in 
smooth  slices  and  place  between  slices  of  good 
bread  or  biscuit. 

GIBLET  PIE. 

Take  the  gizzards,  heads,  legs,  livers,  end  of 
wings,  and  necks,  and  stew  in  suSicient  water; 
season  with  pepper,  salt,  and  a  little  butter;  line 
the  sides  of  a  deep  dish  with  a  rich  crust;  pour  in 
the  giblets,  cover  with  an  upper  crust,  and  bake. 

PICKLED  CHICKEN. 

Boil  until  the  meat  falls  from  the  bones;  pick 
the  meat  and  put  into  a  jar,  and  pour  over  it  a 
liquor  made  with  vinegar,  to  which  has  been  added 
one-half  the  'quantity  of  the  water  in  which  the 
chickens  were  cooked ;  season  to  taste. 

SMOTHERED  CHICKEN. 

Dress  your  chickens;  wash  and  let  them  stand 
in  water  half  an  hour  to  make  them  white;  put 
into  a  baking-pan  (first  cutting  them  open  at  the 
back);  sprinkle  salt  and  pepper  over  them,  and 
put  a  lump  of  butter  here  and  there;  then  cover 
tightly  with  another  pan  the  same  size,  and  bake 
one  hour;  baste  often  with  butter.  A  delicious 
dish.    It  is  a  Southern  method. 


12 


SPRING    CHICKEN.— GRAVY. 


SPRING  CHICKEN. 

Cut  into  pieces,  season,  roll  iu  flour,  and  fry  in 
?u)t  lard,  covering  closely;  when  done,  remove 
from  the  pan,  pour  out  nearly  all  the  fat,  and  add 
a  cup  of  cream;  thicken  with  a  little  flour;  season 
with  pepper  and  salt,  and  when  done,  pour  over 
the  chicken. 

STEWED  PIGEONS. 

Dress,  tie  down  the  wings  and  legs,  and  a  small 
piece  of  bacon  on  to  the  breast  of  each  bird;  place 
in  the  bottom  of  a  kettle  a  slice  or  two  of  bacon, 
and  lay  the  pigeons  carefully  on  them;  cover  with 
stock;  cover  the  kettle  very  closely,  and  simmer 
slowly  until  tender;  serve  on  toast. 

JUGGED  PIGEON. 
Truss  and  season  the  pigeons  with  pepper  and 
salt;  stuff  them  with  a  mixture  of  their  own  livers, 


shred  with  beef  suet,  bread  crumbs,  parsley,  mar- 
joram and  two  eggs;  sew  them  up  and  put  into 
tlie  jar  with  half  a  pound  of  butter;  stop  up  the 
jug,  so  that  no  steam  can  get  out,  then  set  them  in 
a  pot  of  water  to  stew;  they  will  taka  two  hours, 
and  must  boil  all  the  time;  when  stev/ed  enough, 
take  them  out  of  the  gravy,  skim  off  the  fat,  put 
in  a  spoonful  of  cream;  a  little  lemon  peel,  an 
anchovy  shred,  a  few  mushrooms,  and  thicken  it 
with  butter  and  flour;  dish  up  the  pigeons,  pour 
the  sauce  over  them  and  garnish  wiih  sliced  lemon. 
STEWED  GIBLETS. 
Put  the  giblets  in  a  pan  with  butter,  and  fry  a 
light  brown;  add  parsley,  an  onion,  a  little  thyme, 
and  thicken  with  a  little  flour,  and  cover  with 
stock;  boil  nearly  two  hours,  and  then  take  up 
the  giblets;  let  the  gravy  boil  a  little  longer,  and 
then  strain  over  the  meat. 


SAUCES. 


ANCHOVY. 

Make  as  for  caper  sauce,  adding  a  tablespoonf  ul 
of  anchovy  extract  or  paste. 

BUTTER  SAUCE, 

Mix  well  together  two  tablespoonfuls  of  butter, 
some  chopped  parsley,  juice  of  half  a  lemon,  salt, 
and  pepper;  use  for  broiled  meat  or  fish. 

BROWN  BUTTER  SAUCE. 

Put  butter  into  a  frying-pan,  and  let  it  stand  on 
the  fire  until  very  brown,  and  then  add  a  little 
parsley  and  fry  a  moment  longer. 

CAPER   SAUCE. 

Mix  together  two  large  tablespoonfuls  of  butter 
and  a  tablespoonf  ul  of  flour;  put  into  a  saucepan, 
and  add  two  cups  of  broth  or  water;  set  on  the 
fire,  and  when  thick  add  capers  to  taste;  salt;  take 
from  the  fire,  add  the  yolk  of  an  egg  beaten,  and 
serve.  This  sauce  can  be  greatly  varied;  by  using 
chopped  cucumbers  or  hard-boiled  eggs,  or  herbs 
or  mushrooms,  you  have  cucumber,  egg,  herb,  or 
mushroom  sauce. 

CELERY  SAUCE. 

Mix  two  tablespoonfuls  of  butter  with  a  table- 
spoonful  of  flour;  add  two  cups  of  stock  or  water, 
and  boil;  when  thick,  add  celery  chopped  fine; 
season;  boil  ten  minutes;  strain  and  serve. 


CELERY  SAUCE. 
Six  heads  of  celery,  one  pint  of  white  stock, 
two  blades  of  mace,  one  small  bunch  of  savory 
herbs;  thickening  of  butter  and  flour,  or  arrow- 
root, half  a  pint  of  cream,  lemon  juice;  boil  the 
celery  in  salt  and  water  until  tender,  and  cut  into 
pieces  two  inches  long;  put  the  stock  into  a 
stew-pan  with  the  mace  and  herl)s,  and  let  it  sim- 
mer for  one-half  hour  to  extract  their  flavor; 
then  strain  the  liquor,  add  the  celery  and  a  thick- 
ening of  butter  kneaded  with  flour,  or,  what  is 
still  better,  with  arrowroot;  just  before  serving, 
put  in  the  cream,  boil  it  up  and  squeeze  in  a  little 
lemon  juice;  if  necessary,  add  a  seasoning  of 
salt  and  white  pepper.  This  sauce  is  for  boiled 
turkey,  poultry,  etc. 

CREAM  SAUCE. 
Mix  two  tablespoonfuls  of  butter  with  one  of 
flour;  then  add  two  small  cups  of  cream,  and  set 
on  the  fire;  stir  until  thick,  and  then  remove 
from  the  fire;  then  add  the  yolk  of  an  egg,  well 
beaten  with  a  teaspoonf  ul  of  water,  and  season 
with  salt  and  pepper. 

GRAVY  FOR  ROAST  BEEF. 
Melt  a  httle  butter  in  a  gill  of  water;  pour  it  over 
a  roast  when  put  in  the  oven;  place  under  it  an 
earthen  dish  to  catch  the  drippings;  baste  often 
for  half  an  hour,  tlien  set  it  to  cool ;  when  cool, 
remove  all  fat,  heat  the  gravy,  and  pour  it  over 
the  roast. 


CREAM   DRESSING.— COLDSLAW. 


13 


CREAM  DRESSING. 

Take  a  large  tablespoonful  of  sweet  cream  and 
whip  to  a  stiff  frotli;  add  two  tablespoonfuls 
of  fine  sugar,  and  nearly  a  half  cup  of  vinegar; 
beat  and  use  for  cabbage  dressing. 

HORSE  RA.DISH. 

Mix  together  thoroughly  one  small  tablespoon- 
ful of  melted  butter,  or,  if  preferred,  olive  oil,  and 
one  of  mixed  mustard,  two  of  horse  radish,  one 
of  vinegar,  and  a  dessertspoonful  of  vinegar,  and 
a  little  salt. 

MAYONNAISE  SAUCE. 

Put  the  yolk  of  an  egg  into  a  bowl  with  a  salt- 
spoonful  of  It,  and  beat  until  light  with  a 
wooden  spoon;  then  add  half  a  teaspoonful  of 
dry  mustard,  and  beat  again  for  a  minute;  then 
add  olive  oil,  drop  by  drop,  until  it  is  thickening, 
then  a  few  drops  of  vinegar,  and  the  same  of 
lemon  juice;  continue  this  process  until  the  egg 
has  absorbed  a  little  more  than  a  gill  of  oil;  finish 
by  adding  a  little  cayenne  pepper. 

MUSTARD  FOR  TABLE. 

One-half  teacup  of  vinegar  put  on  to  boil;  but- 
ter size  of  a  walnut,  one  teaspoonful  of  salt,  one 
tablespoonful  of  sugar,  one-half  teacup  of  Col- 
man's  mustard  mixed  with  a  little  cold  vinegar. 

ONION  SAUCE. 

Boil  one  cup  of  milk;  season  to  taste;  add  a 
small  piece  of  butter  and  a  tablespoonful  of  flour 
moistened  with  some  of   the  milk;   when  thick 


add    three    onions 
chopped  fine. 


that    have   been  boiled  and 


SUBSTITUTE  FOR  CAPER  SAUCE. 

Half  a  pint  of  melted  butter,  two  tablespoon, 
fuls  of  cut  parsley,  half  a  teaspoonful  of  salt,  one 
tablespoonful  of  vinegar.  Boil  the  parsley  slowly 
to  let  it  become  a  good  color;  cut,  but  do  not  chop 
it  fine;  add  to  it  a  half-pint  of  smoothly  made 
melted  butter,  with  salt  and  vinegar  in  the  above 
proportions;  let  it  simmer  two  minutes  and  then 
serve. 

PIQUANTE  SAUCE. 

One  small  onion  chopped  fine  and  fried  with  two 
tablespoonfuls  of  butter;  when  nearly  done  add 
a  tablespoonful  of  flour,  and  cook  a  minute;  then 
add  one  cup  of  stock,  seasoning,  chopped  cucum- 
ber, parslej',  and  a  little  mustard ;  boil  ten  minutes, 
and  when  done  add  a  teaspoonful  of  vinegar. 

SAUCE  FOR  BOILED   TURKEY  OR   CHICKEN. 

Make  as  for  caper  sauce,  using  milk  instead  of 
broth  or  water,  and  add  cauliflower  cut  into  small 
pieces ;  or,  add  lemon  and  the  livers  boiled  and 
mashed. 

VEGETABLE   SAUCE. 

Equal  quantities  of  ripe  tomatoes  and  young 
okras;  chop  the  okras  fine,  skin  the  tomatoes, 
and  slice  one  onion.  Stew  all  together  very  slowly 
until  tender,  and  season  with  half  tablespoonful 
of  butter  and  a  little  cayenne  pepper  and  salt. 
For  cold  meat. 


SALADS. 


KOHL-SLAU. 

Cut  very  fine  and  pack  in  a  small  jar;  sprinkle 
a  little  salt  and  pepper  over  it;  take  vinegar  —  a 
pint  will  answer  for  a  small  head;  butter  the  size 
of  a  walnut;  one  spoonful  of  sugar  or  more  if 
liked;  heat  this  to  the  boiling  point;  mix  a  well 
beaten  egg  in  a  cup  of  cream  and  pour  into  the 
vinegar,  stirring  briskly  until  it  agam  boils;  then 
instantly  pour  it  over  the  cabbage  and  cover 
tightly,  pressing  down  with  a  little  weight  or 
plate ;  this  slau  is  better  when  two  days  old,  al- 
though it  can  be  eaten  at  once,  or  after  a  week  if 
kept  in  a  cool  place. 


COLDSLAW. 

With  a  sharp  knife  —  there  are  knives  made  for 
the  express  purpose— cut  up  nicely  a  firm  head  of 
cabbage;  sprinkle  it  with  as  much  pepper  and 
salt  as  you  think  necessary;  beat  up  the  yolk  of 
one  egg,  add  a  lump  of  butter  the  size  of  a  wal- 
nut, a  gill  of  cream,  the  same  quantity  of  vinegar, 
a  tablespoonful  of  sugar,  an  even  teaspoonful  of 
mustard,  and  a  pinch  of  bruised  celery  seed ;  heat 
these  condiments,  mixed  together,  in  a  tin  cup; 
put  the  slaw  in  an  oven,  and  pour  the  mixture 
over  it  boiling  hot;  stir  it  till  well  mixed,  and  the 
cabbage  slightly  coddled,  then  send  to  the  table  hot. 


H 


BEEF   SALAD.— TOMATO    SALAD. 


BEEF  SALAD. 

Cut  in  very  thin  small  slices  and  put  on  a  dish 
with  chopped  parsley ;  mix  in  a  bowl  some  vine- 
gar and  sweet  oil— one  part  vinegar  to  two  of  oil, 
pepper,  salt  and  mustard;  beat  together  and  pour 
over  the  meat. 

CABBAGE  SALAD. 

One  quart  of  cabbage  chopped  fine;  make  a 
dressing  with  the  yolks  of  two  or  three  hard 
boiled  eggs  rubbed  smooth,  butter  the  size  of  an 
egg,  melted;  one  tablespoonful  of  sugar,  half 
tablespoonful  of  dry  mustard,  half  tablespoonful 
of  pepper,  teaspoonful  of  salt,  and  half  teacup  of 
cider  vinegar;  heat  together,  and  when  cool  mix 
thoroughly  with  the  cabbage.  Use  the  whites  of 
the  eggs  for  garnishing. 

CHICKEN  SALAD. 

Three  chickens  boiled  until  tender;  when  cold 
chop,  but  not  too  fine,  add  twice  the  quantity  of 
celery  cut  fine,  and  three  hard  boiled  eggs  sliced; 
make  a  dressing  with  two  cups  of  vinegar, 
half  cup  of  butter  (or  two  tablespoonfuls  of  oil), 
two  eggs  beaten  with  a  large  tablespoonful  of 
mustard,  saltspoonful  of  salt,  two  tablespoonfuls 
of  sugar,  and  tablespoonful  of  pepper,  or  a  little 
cayenne  pepper;  put  the  vinegar  into  a  tin  pail 
and  set  in  a  kettle  of  boiling  water;  beat  the 
other  ingredients  together  thoroughly  and  stir 
slowly  into  the  vinegar  until  it  thickens.  Pour 
over  the  salad  just  before  serving. 

CUCUMBER  SALAD. 

Peel  and  slice  and  put  into  a  dish,  with  salt  over 
every  layer,  and  leave  an  hour;  drain  dry,  and 
then  dress  with  oil,  vinegar,  and  pepper;  add 
onions  if  the  flavor  is  liked. 

CELERY  SALAD. 

Cut  in  pieces  one-quarter  of  an  inch  long;  make 
a  dressing  of  the  yolks  of  three  hard  boiled  eggs, 
one-half  cup  of  vinegar,  three  tablespoonfuls  of 
salad  oil,  one  teaspoonful  French  mustard,  a  little 
salt,  and  cayenne  pepper;  mix  well  and  pour  over 
the  celery. 

FISH  SALAD. 

Cut  cold  salmon,  or  fish  of  any  kind,  into  slices 
and  place  them  in  a  dish  with  hard  boiled  eggs 
and  lettuce,  crisped  and  broken  into  'small  pieces, 
and  pour  over  it  a  salad  dressing  made  either  with 
or  without  mustard. 

SALAD   DRESSING. 
Beat  thfe  yolks  of  eight  eggs,  and  add  one  [cup 
of  sugar,  one  tablespoonful  of  mustard,  salt,  and 


pepper,  half  cup  of  cream  and  a  very  small  pinch 
of  cayenne  pepper;  mix;  boil  three  cups  of 
vinegar,  to  which  add  a  cup  of  butter,  and  while 
boiling  pour  over  the  mixture  and  mix  thoroughly; 
bottle  and  set  in  a  cool  place  and  use  when 
needed. 

SALAD  DRESSING  FOR  LETTUCE. 

Take  the  yolks  of  two  hard  boiled  eggs;  add 
one-half  teaspoonful  mixed  mustard,  and  mix  to  a 
paste  with  a  silver  fork;  then  add  slowly,  mixing 
carefully,  about  one-half  cup  of  vinegar,  one  tea- 
spoonful of  sugar,  and  salt  to  taste;  cut  the  lettuce 
with  a  sharp  knife,  and  pour  the  dressing  over  it; 
garnish  with  hard  boiled  eggs. 

LOBSTER  SALAD. 

Tha  above  receipt  makes  excellent  lobster  salad, 
by  adding  lobster  cut  into  small  pieces,  and  mixed 
lightly  with  a  fork. 

LOBSTER  SALAD. 

Boil  the  lobster,  break  in  two  and  drain;  remove 
all  the  flesh  from  the  shell  and  chop  into  dice; 
add  lettuce,  chopped  fine;  season  with  salt,  pepper, 
vinegar,  nuistard,  and  a  little  oil,  and  spread  over 
it  a  Mayonnaise  sauce. 

POTATO  SALAD. 

Steam  and  slice  the  potatoes ;  add  a  very  little 
raw  onion  chopped  very  fine,  and  a  little  parsley, 
and  pour  over  the  whole  a  nice  salad  dressing; 
serve  either  warm  or  cold. 

POTATO  SALAD. 

One  pound  mashed  potato,  one-quarter  pound 
mashed  beet;  mix  smooth  and  add  two  table- 
spoonfuls salad  oil,  same  of  vinegar,  pepper,  salt, 
and  parsley  chopped  fine. 

SALMON  SALAD. 

Put  a  can  of  salmon  into  boiling  water  and  boil 
a  quarter  of  an  hour;  remove  from  the  can;  drain 
off  the  oil;  sprinkle  with  pepper  and  salt  and  a 
few  whole  cloves;  cover  with  vinegar  and  let  it 
stand  twenty-four  hours,  and  then  take  from  the 
vinegar  into  a  salad  dish,  and  add  a  head  of  lettuce 
cut  fine;  over  the  whole  pour  a  nice  salad  dressing; 
garnish  with  lettuce  leaves  and  serve. 

TOMATO  SALAD. 

Peel  and  cut  into  small  pieces  six  large  tomatoes; 
make  a  dressing  of  one  tablespoonful  of  oil,  one 
of  vinegar,  one-half  teaspoonful  of  mustard,  a 
little  cayenne  pepper,  and  salt;  pour  over  the  to- 
matoes; mix  well  and  serve. 


ASPARAGUS.— EGG    PLANT. 


15 


VEGETABLES. 


TO  BOIL  ASPARAGUS. 

Scrape  the  stems  lightly  to  within  two  inches  of 
the  points;  throw  them  into  cold  water  for  a  few 
minutes;  tie  in  bunches  of  equal  size,  cut  the  ends 
that  they  may  be  all  of  the  same  length,  then 
throw  into  boiling  water  a  little  salted,  and  boil 
fast  for  twenty  or  twenty-five  minutes,  or  until 
quite  tender;  have  prepared  a  round  of  bread 
nicely  toasted,  which  dip  quickly  into  the  boiling 
asparagus  water,  then  dish  the  asparagus  upon 
it,  with  the  points  meeting  in  the  center;  send  rich 
melted  butter  to  the  table  with  it. 

BAKED  BEETS. 

Wash  and  putr  into  a  pan;  set  into  a  moderate 
oven  and  bake  slowly;  when  soft,  remove  the  skin 
and  dress  to  taste. 

BEANS. 

We  must  not  forget  beans  which  abound  so  in 
nourishment,  but  they  must  be  thoroughly  cooked; 
for  bean  soup  they  should  be  boiled  about  five 
hours;  seasoned  then  with. cream  or  butter,  and 
with  salt,  they  ought  to  be  relished  by  everybody. 
However  I  may  have  seasoned  this  soup,  my  chil- 
dren always  wish  to  add  milk  upon  their  plates. 
B.iked  beans  must  be  either  boiled  until  very  soft 
before  baking,  or  must  be  baked  a  long  time— from 
three  to  six  hours,  if  not  previously  very  tender— 
with  a  good  deal  of  liquor  in  the  jar  or  pan. 
Those  who  use  pork  at  all,  usually  put  a  piece  of 
fat  pork  in  the  dish  of  beans  prepared  for  baking, 
but  some  of  us  very  much  prefer  a  seasoning  of 
cream  or  butler.  Split-pea  soup,  or  common  unsplit 
dried  peas,  boiled  five  to  six  hours  without  meat, 
is  very  nutritious,  and  much  liked  by  many;  I  sea- 
son it  with  salt,  and  cream  or  milk,  if  I  have  it  — 
the  more  the  better— otherwise  with  butter. 

BAKED  BEANS. 

Soak  a  pint  and  a  half  of  dried  beans  over  night; 
in  the  morning  pour  off  the  water,  cover  with 
fresh  water  and  boil  until  they  crack  open,  or  are 
very  tender;  then  put  them  witii  the  water  in 
whicli  they  were  boiled  into  a  deep  earthen  dish, 
adding  a  little  salt,  and  if  agreeable  a  tablespoon- 
ful  of  molasses;  put  on  top  of  the  dish  one  halt 
pound  of  fat  and  lean  pork  or  corned  beef,  which 
should  be  gashed  or  scored  across  the  rind;  bake 


four  hours,  and  longer  if  convenient;  it  will  be 
better  for  it,  only  bake  slowly ;  keep  nearly  covered 
with  water  till  two-thirds  done,  then  allow  it  to 
dry  away. 

CARROTS  STEWED. 

Cut  the  carrots  lengthways,  and  boil  until  soft; 
then  slice  very  thin  and  put  into  a  saucepan  with 
two  tablespoonfuls  of  butter  and  a  cup  of  cream 
or  milk;  season,  and  stew  a  quarter  of  an  hour. 

CAULIFLOWER,  WITH  CHEESE. 

Boil  in  salted  water  until  tender;  put  them  intO' 
a  baking  dish  and  pour  over  them  a  drawn  but- 
ter sauce  in  which  has  been  mixed  a  little  grated 
cheese;  sprinkle  with  bread  crumbs,  and  place  in 
a  quick  oven  for  ten  minutes. 

CABBAGE  A-LA-CREME. 

Boil  and  drain  the  cabbage;  put  into  a  sauce- 
pan, one  cup  of  cream,  two  tablespoonfuls  of  but- 
ter, and  thicken  with  a  little  flour,  and  season  with 
salt  and  pepper,  and  then  add  the  cabbage,  and 
boil  slowly  five  or  ten  minutes. 

STUFFED  CABBAGE. 

Cut  the  heart  out  of  a  large  cabbage;  take  cold 
chicken  or  any  cold  meat,  and  chop  very  fine  and 
season  highly  and  mix  with  tlie  yolk  of  an  egg; 
fill  the  cabbage  with  this  stuffing,  and  then  tie  it 
firmly  in  a  cloth,  and  boil  an  hour  and  a  half  or 
two  hours. 

EGG  PLANT— BAKED. 

Boil  until  soft,  and  scoop  out  all  the  inside ; 
mash  fine,  and  to  every  cupful  add  a  tablespoon- 
ful  of  cracker  crumbs,  a  teaspoonful  of  butter, 
and  pepper  and  salt  to  taste;  put  into  a  dish  for 
the  table;  beat  an  egg  very  light,  and  spread  a  part 
over  the  top  of  the  dish,  then  sprinkle  with  rolled 
cracker,  and  lastly  spread  with  remainder  of  the 
egg,  and  set  into  the  oven  to  brown. 

EGG  PLANT. 

Put  into  water  and  boil  until  soft,  then  cut  in 
two  and  scoop  out  all  the  inside;  season;  take  a 
tablespoonful  at  a  time,  dip  in  egg  and  bread 
crumbs,  and  fry  in  hot  lard. 


i6 


GREENS.— STUFFED    TOM  A  TOES. 


GREENS. 

This  is  the  simplest  of  dishes,  yet  it  is  not  always 
a  well  served  one.  Greens  should  be  properly 
boiled;  the  water  should  be  soft,  and  a  tablespoon- 
ful  of  salt  added  to  a  large-sized  pot  of  it,  which 
which  should  be  boiling  hot  when  the  greens  are 
thrown  in;  it  should  be  kept  boihng  until  they  are 
done,  which  can  be  told  by  their  sinking  to  the 
bottom  of  the  pot,  and  then  they  should  be  skim- 
med out  as  quickly  as  possible  into  a  colander  so 
tliat  all  the  water  will  run  out;  press  them  with  a 
small  plate,  and  then  turn  upon  a  platter,  add  a 
large  piece  of  butter,  and  cut  up  fine.  Serve 
smoking  hot. 

LIMA  BEANS. 

They  should  be  gathered  young;  shell  them,  lay 
them  in  a  pan  of  cold  water,  and  then  boil  them 
about  two  hours,  till  they  are  quite  soft;  drain 
well,  and  add  to  them  some  butter. 

MACARONI. 
Boil  macaroni  until  tender;  butter  the  bottom  of 
a  pudding  dish,  and  put  in  a  layer  of  the  macaroni, 
then  a  layer  of  grated  cheese ;  season  with  butter, 
pepper  and  salt;  then  another  layer  of  macaroni, 
and  so  on,  finishing  with  a  layer  of  cheese;  cover 
with  milk  and  bake  forty  minutes. 

PARSNIP  FRITTERS. 
Boil  in  salted  water  until  very  tender;  then 
mash,  seasoning  with  a  little  butter,  pepper  and 
salt,  add  a  little  flour  and  one  or  two  eggs,  well 
beaten ;  make  into  small  balls  or  cakes  and  fry  in 
hot  lard. 

POTATO  CAKES. 

Grate  raw  potatoes ;  season ;  add  flour  and  well- 
beaten  eggs;  make  into  cakes  and  fry. 

BAKED  POTATOES. 
Slice  them  and  put  into  cold  water  for  a  time 
before  using;  then  put  into  a  baking  dish,  with 
seasoning  and  half  pint  of  milk;  bake  slowly,  and 
when  done  lay  a  piece  of  butter  on  the  top. 

POTATO-CHEESE  PUFFS. 
Take  some  grated  cheese,  some  cold  mashed  po- 
tato, and  a  beaten  egg,  with  a  little  butter;  mix 
well,  adding  salt  and  pepper;  put  into  patty-paus, 
and  bake  in  a  quick  oven.    Serve  hot. 

POTATO  PUFF. 

Beat  a  pint  of  mashed  potatoes;  butter  the  size 
of  egg,  melted,  until  very  light;  then  add  half  cup 
of  cream  and  two  eggs  beaten  separately;  beat 
well,  and  pile  irregularly  in  a  dish,  and  bake 
•quickly. 


POTATOES  A  LA  DELMONICO. 

Cut  the  potatoes  with  a  vegetable  cutter  into 
small  balls  about  the  size  of  a  marble;  put  them 
into  a  stew-pan  with  plenty  of  butter  and  a  good 
sprinkUng  of  salt;  keep  the  saucepan  covered,  and 
shake  occasionally  until  they  are  quite  done,  which 
will  be  in  about  an  hour. 

FRIED  POTATOES  WITH  EGGS. 

Slice  cold  boiled  potatoes  and  fry  in  good  butter 
until  brown;  beat  up  one  or  two  eggs  and  stir 
into  them  just  as  you  dish  them  for  the  table;  do 
not  leave  them  a  moment  on  the  fire  after  the  eggs 
are  in,  for  if  they  harden  they  are  not  half  so  nice; 
one  egg  is  enough  for  three  or  four  persons,  un- 
less they  are  very  fond  of  potatoes;  if  they  are, 
have  plenty  and  put  in  two. 

STEWED  MUSHROOMS. 

Wash  them,  cut  oS  the  ends  of  the  stalks  and 
peel  them;  put  them  in  a  stew-pan  without  any 
water,  and  season  with  salt  and  pepper;  add  two 
ounces  of  butter  rolled  in  two  teaspoon fuls  of  flour 
to  every  pint  of  mushrooms;  cover  them  closely 
and  let  them  simmer  slowly  until  they  are  soft. 

TOMATO  TOAST. 

Rub 'tomatoes  through  the  colander,  and  cook 
to  taste*  toast  three  slices  of  bread,  butter  and  lay 
upon  a  hot  dish;  just  before  serving  add  a  cup  of 
cream  or  milk  to  the  tomatoes  and  pour  over  the 
toast. 

STUFFED  TOMATOES. 

Select  large  tomatoes  of  even  size  and  scoop  out 
a  small  place  in  the  top  and  fill  with  a  stuffing 
made  as  follows:  Fry  a  small  onion  chopped  fine 
in  a  tablespoonful  of  butter;  when  nearly  done  add 
some  bread  crumbs,  moistened  with  a  iittle  milk 
or  water,  and  seasoned  with  pepper  and  salt;  put 
a  httle  bit  of  butter  on  each  and  then  bake. 
Another  dressing  is  made  as  follows:  Chop  very 
fine  cold  meat  or  fowl  of  any  kind  with  a  very 
small  piece  of  bacon  added;  fry  an  onion  chopped 
fine  in  a  tablespoonful  of  butter,  and  when  nearly 
done  add  the  meat,  some  bread  crumbs,  pepper 
and  salt;  cook  a  minute;  mix  well;  add  the  yolk  of 
an  egg,  and  fill  the  tomatoes;  place  in  a  baking 
dish;  sprinkle  bread  crumbs  over  them  with  some 
small  bits  of  butter,  and  bake.  Use  either  as  a 
garnish  or  as  a  dish  by  itself. 

AN  EXCELLENT  DISH. 

Place  alternate  layers  of  tomatoes,  sliced  onions 
and  bread  and  butter  in  a  pudding  dish  and  bake. 


BREAD,    BISCUITS,    Etc. 


BREAD,  BISCUIT,  ETC, 

In  selecting  flour  first  look  to  the  color.  If  it  is 
white,  with  a  yellowish  straw-color  tint,  buy  it. 
If  it  is  white,  with  a  bluish  cast,  or  with  black 
specks  in  it,  refuse  it.  Next  examine  its  adhesive- 
ness —  wet  and  knead  a  little  of  it  between  your 
fingers;  if  it  works  soft  and  sticky,  it  is  poor. 
Then  throw  a  little  lump  of  dried  flour  against  a 
smooth  surface; ,  if  it  falls  like  powder,  it  is  bad. 
Lastly,  squeeze  some  of  the  flour  tightly  in  your 
hand:  if  it  retains  tlie  shape  given  by  the  pressure, 
that  too  is  a  good  sign.  It  is  safe  to  buy  flour  that 
will  stand  all  these  tests. 

Three  things  are  indispensable  to  success  in 
bread  making :  good  flour,  good  yeast,  and  watch- 
ful care;  a  fourth  might  be  added  :  experience. 

In  Winter,  always  warm  the  flour  for  bread,  and 
keep  the  sponge  near  the  stove,  where  it  will  not 
get  chilled. 

Bread  should  be  put  into  a  rather  hot  oven.  An 
hour  is  the  time  usually  allowed  for  baking. 

Rolls  and  biscuit  should  bake  quickly.  To  make 
them  a  nice  color,  rub  them  over  with  warm  water 
just  before  putting  them  into  the  oven;  to  glaze 
them,  brusli  lightly  with  milk  and  sugar. 

Baking-powder  and  soda  biscuit  should  be  made 
as  rapidly  as  possible,  laid  into  hot  pans  and  put 
in  a  quick  oven. 

Gem  pans  should  be  heated  and  well  greased. 

Fritters  should  be  made  quickly  and  beaten  very 
thoroughly. 

Pancakes  should  be  well  beaten,  the  eggs  sepa- 
rately, the  whites  to  a  stifif  froth  and  added  the 
last  thing. 

HOP  YEAST. 

Six  potatoe9  boiled  in  a  gallon  of^water  with  a 
handful  of  hops  tied  in  a  bag;  put  in  a  jar  one- 
half  cup  of  flour,  and  when  the  potatoes  are  done, 
pour  the  water  over  it,  adding  the  potatoes  when 
mashed;  when  lukewarm,  add  a  cup  of  yeast,  and 
when  cold  a  half  cup  of  sugar,  one-fourth  cup  of 
salt,  and  a  tablespoonful  of  ginger. 

POTATO  YEAST. 

Take  half  a  dozen  medium-sized  potatoes,  boil 
and  mash  fine,  and  two  cups  of  flour,  a  good 
tablespoonful  ginger,  one  of  salt,  one-half  cup 
white  sugar;  add  two  cups  of  boiling  water,  and 
beat  until  smooth;  when  lukewarm,  add  a  cup  of 
yeast  or  two  yeast  cases. 

17 


VIENNA  BREAD. 

The  following  is  the  recipe  by  which  the  Vienna 
bread  was  made  that  became  so  famous  on  the 
Centennial  grounds:  Sift  in  a  tin  pan  four  pounds 
of  flour;  bank  up  against  the  sides;  pour  in  one 
quart  of  milk  and  water,  and  mix  into  it  enough 
flour  to  form  a  thin  batter;  then  quickly  and 
lightly  add  one  pint  of  milk,  in  which  is  dissolved 
one  ounce  of  salt  and  one  and  three-quarter 
ounces  of  yeast;  leave  the  remainder  of  the  flour 
against  the  sides  of  the  pan;  cover  the  pan  with  a 
cloth,  and  set  in  a  place  free  from  draught  for 
three-quarters  of  an  hour;  then  mix  in  the  rest  of 
the  flour  until  the  dough  will  leave  the  bottom 
and  sides  of  the  pan,  and  let  it  stand  two  and  a 
half  hours;  finally,  divide  the  mass  into  one-pound 
pieces,  to  be  cut  in  turn  into  twelve  parts  each; 
this  gives  square  pieces  about  three  and  a  half 
inches  thick,  each  corner  of  which  is  taken  up  and 
folded  over  to  the  center,  and  then  the  cases  are 
turned  over  on  a  dough-board  to  rise  for  half  an 
hour,  when  they  are  put  in  a  hot  oven  that  bakes 
them  in  ten  minutes. 

BREAD. 

The  first  thing  is  the  yeast,  which  is  made  with 
hops,  a  small  handful  boiled  and  stirred  into  flour 
with  a  little  salt,  and  sometimes  a  little  ginger  and 
brown  sugar.  To  "set"  the  sponge,  the  flour  is 
sifted  carefully,  and  into  the  center  is  poured  the 
yeast  thoroughly  mixed  with  water  and  salt,  and 
about  a  peck  of  finely  mashed  potatoes  is  needed 
for  a  baking  of  a  dozan  loaves  of  medium  size. 
This  mixture  is  made  thoroughly  fine,  and  the 
ingredients  when  mixed  (about  new-milk  warm 
in  summer,  and  a  little  warmer  in  colder  weather) 
poured  slowly  upon  the  flour,  and  made  into  a 
fine  batter.  It  is  at  night,  which  is  our  plan;  the 
first  thing  in  the  morning,  it  is  again  worked  and 
set  to  rise,  before  breakfast,  so  that  by  dinner 
time  our  large  baking  is  finished.  The  potatoes, 
without  a  doubt,  keep  the  bread  moist,  are  a 
healthful  addition,  and  where  cheap,  effect  a 
saving  in  flour  of  some  importance.  , 

STEAMED  BROWN  BREAD. 

One  cup  of  molasses,  two  and  a  half  cups  of 
sour  milk,  one  teaspoonful  of  soda  dissolved  in  a 
teaspoonful  of  warm  water,  two  cups  of  Graham 
flour,  one  cup  corn  meal,  teaspoonful  of  salt;  steam 
three  hours,  and  then  set  a  few  minutes  in  the 
oven. 


i8 


BROWN  BREAD.— CREAM  MUFFINS. 


BROWN  BREAD. 

Take  two  cups  of  rye  meal,  two  cups  of  Indian 
meal,  and  one  half  a  cup  of  fiour;  salt,  and  a  tea- 
spoonful  of  saleratus  should  be  added  to  this;  it 
can  be  mixed  with  water,  but  is  nicer  when  sour 
milij  is  used;  it  must  be  made  soft  enough  to  run; 
bake  slow  and  long. 

BROWN  BREAD. 

Four  cups  sour  milk,  four  cups  corn  meal,  two 
cups  rye  meal,  one-half  cup  New  Orleans  molasses, 
soda  to  sweeten  milk;  bake  it  in  a  deep  dish  two 
hours. 

BISCUITS. 

Into  a  quart  of  sifted  flour  put  two  heaping  tea- 
spoonfuls  of  baking  powder  and  a  pineii  of  salt; 
mix  together  while  dry;  then  rub  into  it  a  piece 
of  lard  a  little  larger  than  an  egg;  mix  with  cold 
sweet  milk;  roll  thin;  cut  with  a  tin  cutter,  and 
bake  a  light  brown  in  a  hot  oven;  send  to  the 
table  immediately. 

CORN  BREAD. 

Two  cups  of  Indian,  one  cup  wheat, 

One  cup  sour  milk,  one  cup  sweet, 

One  good  egg  that  well  you  beat, 

Half  a  cup  molasses,  too, 

Half  cup  sugar  add  thereto, 

With  one  spoon  of  butter  new, 

Salt  and  soda  each  a  spoon; 

Mix  up  quickly  and  bake  it  soon; 

Then  you'll  have  corn  bread  complete, 

Best  of  all  corn  bread  you  meet. 

It  will  make  your  boy's  eyes  shine 

If  he's  like  that  boy  of  mine. 

If  you  have  a  dozen  boys 

To  increase  your  household  joys. 

Double  then  this  rule  I  should. 

And  you'll  have  two  corn  cakes  good. 

When  you've  nothing  nice  for  tea, 

This  the  very  thing  will  be; 

All  the  men  that  I  have  seen 

Say  it  is  of  all  cakes  queen — 

Good  enough  for  any  king 

That  a  husband  liorao  can  bring; 

Warming  up  tlie  human  stove, 

Clieering  up  the  hearts  you  love; 

And  only  Tyndall  can  explain 

The  links  between  corn  bread  and  brain. 

Get  a  husband  what  he  likes, 

And  save  a  hundred  household  strikes. 

CORN  MEAL  GEMS. 
To  two  cups  of  boihng  milk  add  two  cups  of 
corn  meal,  salt,  two  tablespoonfuls  of  sugar,  and 


butter,  size  of  a  hickory  nut;  mix  well  and  leave 
until  cool;  then  add  three  eggs,  beaten  very  light; 
bake  in  gem-pans. 

FRIED  CORN  BREAD. 

Take  pieces  of  cold  corn  bread  and  crumble 
them  up  fine;  put  them  in  a  saucepan,  pouring  in 
a  little  hot  water,  just  to  moisten;  add  butter, 
pepper,  and  salt;  mix  and  warm  up.  This  makes 
a  nice  dish  for  lunch,  and  is  a  good  way  to  save 
pieces  of  corn  bread  left. 

FRENCH  TOAST. 

Take  three  eggs,  beat  well,  and  add  one-half 
teacupful  of  milk;  dip  into  this  mixture  slices  of 
bread,.and  fry  them  in  butter  till  slightly  browned; 
serve  piping  hot. 

FRENCH  TOAST. 

For  a  family  of  five,  take  five  slices  of  bread 
(the  longer  the  bread  has  been  baked  the  better), 
and  have  ready  a  bowl  of  water,  into  which  a 
pinch  of  salt  has  been  dropped;  take  a  piece  of 
butter  the  size  of  a  walnut,  and  thoroughly  grease 
the  bottom  of  a  frying-pan;  then  beat  five  eggs 
to  a  froth;  dip  each  slice  of  bread  into  the  water, 
then  into  the  egg,  and  place  it  flat  on  the  bottom 
of  the  frying-pan;  pour  over  the  bread  the  re- 
maining egg  which  was  left  in  the  bowl;  set  the 
frying-pan  over  the  fire,  carefully  turning  the 
bread  over  when  it  becomes  a  light  brown;  pepper 
and  salt  to  taste,  and  rest  assured  that  as  often  as 
it  is  brought  on  the  table,  just  so  often  will  your 
dinner  be  praised. 

GRAHAM  MUFFINS. 

Set  the  iron  gem-pans  on  the  stove  to  heat;  beat 
one  egg  light  in  a  basin;  add  one  teacupful  sour 
milk  and  two  tablespoonfuls  sugar;  stir  well 
together;  add  a  mere  pinch  of  salt;  stir  in  Graham 
flour  to  make  a  rather  stiff  batter;  mix  thoroughly, 
with  the  addition  of  one  tablespoonful  melted 
batter;  and,  lastly,  stir  in  one-third  teaspoonful 
soda  dissolved  in  a  teaspoonful  of  hot  water;  the 
latter,  when  ready  to  drop  into  the  well-heated 
and  greased  gem-pans,  should  be  so  thick  that  it 
will  not  run  from  the  spoon,  but  just  drop  nicely. 
This  will  make  one  dozen  excellent  gems. 

LIZZIE' S  CREAM  MUFFINS. 

One  pint  of  milk,  one  pint  of  flour,  three  eggs 
(yolks  and  whites  beaten  separately),  a  little  salt, 
one  teaspoonful  melted  butter;  put  in  gem-pans, 
and  bake  in  a  pretty  hot  oven  twenty  minutes. 
If  made  and  baked  right,  these  can  not  be  excelled. 


ROLLS.—  HOMINY   FRITTERS 


19 


PARKER  HOUSE  ROLLS. 

One  quart  of  flour,  two  tablespoonfuls  of  sugar, 
two  tablespoonfuls  of  butter  rubbed  into  the  flour, 
one-half  cup  of  yeast,  one  pint  of  warm  railli;  stir 
this  up  at  night,  and  put  it  to  rise;  in  the  morning 
stir  in  flour  enough  to  have  it  linead  without  sticlf- 
ing,  and  then  put  it  ba^lj  in  the  same  disli  to  rise 
again,  and  wlien  it  is  risen  light  and  nice,  make  it 
out  into  rolls;  put  them  in  the  tin  you  wish  to 
bake  them  in,  and  let  them  be  in  a  moderately 
warm  place  until  tea-time;  then,  if  they  are  not 
risen  enough,  put  them  near  the  stove  a  few 
minutes  until  they  do  rise,  then  bake  in  a  quick 
oven, 

ROLLS. 

Boil  six  potatoes  in  two  quarts  of  water,  and 
when  done  pour  and  press  the  whole  through  tlie 
colander;  when  cool,  but  not  cold,  add  flour  to 
make  a  thick  batter;  add  half  a  cup  of  yeast  or 
one-half  cake  compressed  yeast,  and  set  to  rise; 
when  light,  add  half  a  cup  of  lard  and  butter 
mixed,  a  tablespoonful  of  sugar,  teaspoontul  of 
salt,  and  flour  to  make  a  soft  dough;  knead  well 
and  set  again  to  rise;  when  light,  knead  down 
again,  and  repeat  three  or  four  times;  an  hour 
before  they  are  needed,  cut  in  small  pieces,  roll 
out,  spread  with  melted  butter,  and  fold  over,  lay- 
ing them  in  a  pan  so  that  they  will  not  touch  each 
other;  set  them  in  a  warm  place,  and  when  light 
bake  quickly.  Or,  make  into  oblong  rolls  without 
spreading  and  folding,  and  just  before  putting 
them  into  tlie  oven,  gash  deeply  across  the  top 
with  a  sharp  knife. 

RUSK. 

Take  four  cups  of  dough,  a  cup  of  sugar,  half  a 
cup  of  melted  butter,  and  three  eggs;  mix  and 
add  flour  as  needed;  let  it  rise;  when  light,  knead 
well  and  make  into  biscuit,  and  set  to  rise  again; 
add  a  few  currants,  if  desired,  when  light;  glaze 
the  tops  with  sugar  and  water;  sift  over  some  dry 
sugar,  and  bake. 

POP-OVERS. 

One  pint  sifted  flour,  one  and  one-half  teaspoon- 
fuls  of  baking  powder,  one  tablespoonful  sugar, 
one-half  teaspoonful  of  salt,  large  teaspoonful 
melted  butter,  and,  lastly,  two  eggs, -beaten  very 
light;  bake  in  gem-pans, 

DELICIOUS  RICE  Wx\FFLES. 

Take  one  quart  of  sweet  milk,  two  coffeecups 
of  boiled  rice,  and   three-quarters  of   a  cup  of 


wheat  flour;  warm  the  milk;  stir  in  the  above 
named  articles;  add  half  a  teacup  of  home-made 
yeast,  two  tablespoonfuls  of  distillery  yeast,  and 
half  a  teaspoonful  of  salt;  make  at  twelve  o'clock, 
to  use  for  tea  at  six;  set  in  a  warm  place;  when 
ready  to  cook,  add  two  eggs  well  beaten*  bake  in 
waffle  irons. 

SNOW  BA.LLS. 

One  cup  sugar,  one-half  cup  butter,  whites  of 
five  eggs,  flour  to  make  a  batter,  and  bake  in 
small  tins,  or  gem-pans. 

SALLY  LUNN. 

Rub  into  a  quart  of  flour  two  teaspoonf  uls  of 
baking  powder:  beat  together  nearly  half  a  cup 
of  butter  and  two  tablespoonfuls  of  sugar;  put 
into  the  flour  and  mix  with  a  pint  of  milk;  then 
add  two  eggs,  beaten  light. 

FRITTERS. 

Two  eggs,  two  teaspoonfuls  sour  'milk,  one  tea- 
spoonful soda,  four  tablespoonfuls  butter,  and 
flour  to  make  a  stiff  batter;  fry  in  hot  lard,  and 
serve  with  sweet  sauce, 

FRITTERS. 

Take  three  eggs  to  each  pint  of  rich  sweet  milk, 
a  pinch  of  salt,  and  flour  to  make  a  batter  stiff 
enouerh  to  drop  from  a  spoon  into  boiling  lard. 
Or,  use  a  teacupful  of  newly  fallen  snow,  instead 
of  the  eggs,  and  fry  immediately. 

FRITTER  BATTER. 

Two  cups  of  flour  (sifted),  teaspoonful  of  baking 
powder,  salt,  and  two  or  three  eggs,  beaten  sepa- 
rately; to  this  batter  add  any  fruit  desired,  cut  in 
small  pieces;  drop  by  spoonfuls  into  boiling-hot 
lard:  drain  in  a  colander,  and  dust  over  with  fine 
sugar,  and  serve  quickly. 

HOMINY  FRITTERS. 

To  one  cup  cold  boiled  hominy  add  one-half  cup 
of  milk,  and  when  well  mixed,  add  one  cup  flour, 
one  or  two  eggs,  asaltspoonful  of  salt,  and  one  tea- 
spoonful baking  powder,  stirred  in  last  in  a  lit  Je 
of  the  flour;  have  plenty  of  boiling  lard  in  a  fry- 
ing-pan, enough  to  float  the  fritters;  drop  in  from 
a  spoon;  fry  till  a  good  brown  color.  If  these 
direction  are  faithfully  followed,  we  can  promise 
you  some  fritters  that  will  delight  all  who  partake 
of  them. 


20        BUCKWHEAT    CAKES.— OATMEAL    MUSH. 


BUCKWHEAT  CAKES. 

Take  warm  water  and  thicken  it  witli  flour,  to 
which  add  a  tablespoonful  of  molasses,  to  make 
them  brown  well.  Brewers'  yeast  is  best,  but  it 
can  not  generally  be  obtained  except  in  large 
towns.  In  the  morning  add  a  little  soda.  If  the 
batter  is  of  the  right  consistence,  and  the  cakes 
baked  quickly  and  eaten  direct  from  tiie  griddle, 
they  will  be  quite  difTerent  from  the  tough,  heavy 
things  too  often  stacked  up  before  the  fire. 

BREAD  PANCAKES. 

Soak  the  bread  and  drain;  to  two  cups  of  bread 
add  one  of  flour,  milk  enough  to  make  a  thin 
batter,  two  teaspoonfuls  baking  powder,  and  one 
egg,  beaten  light. 

CORN  MEAL  PANCAKES. 

Take  two  cups  of  Indian  meal  and  a  teaspoon- 
ful  of  salt;  pour  over  it  boiling  water  to  make  a 
batter;  stand  until  cool,  and  then  add  the  yolks  of 
three  eggs  beaten,  flour  to  make  the  proper  con- 
sistency, one  and  a  half  teaspoonfuls  baking 
powder ;  just  before  baking,  add  the  whites, 
beaten  stiff. 

RICE  PANCAKES. 

One-half  cup  of  cold  boiled  rice,  mixed  with  one 
pint  of  milk  and  the  yolks  of  three  eggs,  and 
flour  (in  whicli  has  been  mixed  a  good  teaspoon- 
ful  of  baking  powder  and  a  little  salt)  to  make  a 
batter;  bake  on  the  griddle,  and  while  hot,  spread 
with  jelly  or  jam;  roll  up,  trim,  and  sprinkle  over 
with  sugar;  must  be  eaten  hot. 

TOMATO  PANCAKES. 

Make  a  batter  with  one  cup  of  flour,  two  tea- 
spoonfuls sugar,  salt,  teaspoonful  baking  powder, 
and  two  cups  of  milk,  adding  last  three  eggs, 
beaten  light;  slice  large  tomatoes,  season,  cover 
with  the  batter,  and  bake  on  a  griddle. 

YEAST  WAFFLES. 

:  One  quart  of  flour  mixed  with  a  pint  of  warm 
milk;  add  one-half  cup  of  yeast,  salt,  two  eggs 
(well  beaten),  and  piece  of  butter,  size  of  an  egg, 
melted;  when  light,  bake. 

WAFFLES. 

Rub  a  large  teaspoonful  of  baking  powder  and 
the  same  quantity  of  butter  into  a  pint  of  flour; 
one-half  teaspoonful  of  salt;  beat  the  yolks  of  two 
eggs  very  light,  and  mix  with  a  coffeecupful  of 
milk,  and  add  to  the  flour;  lastly,  the  whites  of 
the  eggs,  beaten  to  a  stiff  froth."" 


EGG  WAFFLES. 

One  pint  of  milk,  one-half  cup  of  melted  butter, 
and  flour  to  make  a  soft  batter,  four  eggs,  beaten 
separately;  beat  all  thoroughly,  and  add  two  tea- 
spoonfuls of  baking  powder. 

HOW  TO  COOK  OATMEAL. 

Oatmeal  is  seldom  cooked  sufficiently.  For  the 
coarser  oatmeals  (which  are  by  far  the  best  for 
mush)  measure  live  or  six  parts  water  (preferably 
soft)— yes,  measure  it,  and  then  you  will  have  it 
alike  every  time,  and  not  be  at  the  trouble  of 
watching  it  to  see  if  it  is  of  right  consistency  and 
adding  more  meal.  As  soon  as  the  water  boils, 
pour  in  one  part  meal.  These  coarse  meals  do  not 
require  stirring  up.  Let  it  boil  up  smartly  until  it 
sets,  or  is  evenly  diffused  through  the  water;  then 
set  it  back  where  it  will  not  boil  so  fast,  and  after 
half  an  hour  place  it  where  it  will  hardly  simmer. 
Let  it  cook  an  hour  at  least,  and  two  hours,  if 
possible.  If  the  time  is  limited,  put  it  to  soak 
beforehand,  and  stir  it  when  heating  up.  After 
that  it  requires  no  stirring.  The  sliminess  often 
complained  of  is  due  to  the  constant  stirring  which 
some  cooks  practice.  The  surest  way  to  avoid 
scorching  is  to  cook  it  in  a  double  kettle,  or  in  a 
tin  dish  set  into  a  kettle  of  boiling  water;  then  all 
the  attention  it  requires  is  to  keep  water  in  the 
kettle  beneath,  and  to  see  that  it  boils.  Disturb  as 
little  as  possible  when  dishing,  and  allow  it  to 
stand  a  few  minutes  before  serving.  With  tlie 
Scotch  and  other  fine  oatmeals  the  process  is  much 
the  same,  only  they  require  much  stirring  while 
setting,  and  the  proportion  of  meal  is  much  greater 
after  that.  It  is  particularly  important  not  to  stir 
them  until  served.  The  time  required  to  cook 
them  is  less,  but  an  hour  is  none  too  much  to  get 
the  best  results  from  the  Scotch  or  Canadian,  as  it 
is  sometimes  called.  But  no  amount  of  cooking 
will  make  them  equal  to  the  coarser  kinds  in 
delicacy  of  flavor.  A  coffeecup  of  oatmeal  will 
suffice  for  five  or  six  persons  as  the  main  dish  for 
breakfast. 

OATMEAL  MUSH  IMPROVED. 

Much  better  than  the  old  way  of  stirring  the 
oatmeal  into  boiling  water,  is  the  new  way  of  cook- 
ing it  in  a  farina  kettle.  If  no  farina  kettle  or 
steam-cooker  is  at  hand,  one  may  always  be  impro- 
vised in  this  way:  Set  a  stone  jar  or  a  tin  pail  con- 
taining the  food  to  be  cooked,  into  a  kettle  of 
water,  putting  a  couple  of  sticks  under  the  jar  to 
keep  it  from  coming  in  contact  with  the  bottom 
of  the  kettle. 


PUFF   PASTE.— LEMON   PIE. 


21 


PASTRY. 


For  pastry  use  the  best  of  material. 

In  warm  weather  keep  the  paste  in  the  refrige- 
rator until  wanted,  and  bake  in  a  hot  oven. 

A  well  beaten  egg  rubbed  with  a  bit  of  cloth 
over  the  lower  crust  of  pies  will  prevent  the  juice 
from  soaking  through  it. 

Puff  paste  should  always  be  made  of  sweet,  solid 
buuter. 

The  juice  of  fruit  pies,  if  thickened  with  a  little 
corn-starch,  will  not  "  hoil  over."' 

PUFF  PASTE. 

Take  one  pound  of  sifted  flour,  on  which 
sprinkle  a  very  little  sugar,  take  the  yolks  of  one 
or  two  eggs,  and  beat  into  theui  a  liltle  ice- water, 
and  pour  gently  into  the  center  of  the  flour,  and 
work  into  a  firm  paste,  adding  water  as  it  is  neces- 
sary; divide  three-quarters  of  a  pound  or  a  pound 
of  firm,  solid  butler,  as  you  prefer,  into  three 
parts;  roll  out  the  paste,  and  spread  one  part  of 
the  butter  on  half  of  the  paste;  fold  the  other 
half  over,  and  roll  out  again,  repeating  the  process 
until  the  butter  is  all  rolled  in;  then  set  tne  paste 
on  the  ice  for  fifteen  or  twenty  minutes,  after 
which  roll  out  again  three  times,  each  time  rolling 
it  the  opposite  direction;  then  put  on  the  ice 
again  until  cold,  when  it  is  ready  for  use.  It  will 
keep  several  days  in  a  refrigerator,  but  should  not 

freeze. 

APPLE  TARTS. 

Pare,  quarter,  core,  and  boil  in  a  half  teacupf  ul 
of  water  until  very  soft,  ten  large  tart  apples;  beat 
till  very  smooth,  then  add  the  jolks  of  six  eggs  or 
three  whole  eggs,  juice  and  grated  rind  of  two 
lemons,  half  cup  butter,  one  and  a  half  cups  sugar, 
or  more  if  not  sweet  enough;  beat  all  thoroughly; 
line  little  tart-tins  witli  puff  paste,  and  fill  with  the 
mixture;  bake  five  minutes  in  a  hot  oven. 
SLICED  APPLE  PIE. 

Line  pie-pan  with  crust,  sprinkle  with  sugar,  fill 
witn  tait  apples  sliced  very  thin,  sprinkle  sugar 
and  a  very  little  cinnamon  over  them,  and  add  a 
few  small  bits  of  butter  and  a  tablespoonful 
water;  dredge  in  flour,  cover  with  the  top  crust, 
and  bake  half  to  three-quarters  of  an  hour;  allow 
four  or  five  tablespoonfuls  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. 

APPLE  CUSTARD  PIE. 

Stew  sour  apples  until  soft,  and  press  through  a 
colander;  use  the  yolks  of  three  eggs,  butter,  size 
of  an  egg,  with  sugar  and  seasoning  to  taste,  for 
each  pie;  spread  whites  over  the  top  when  baked 

COCOA-NUT  PIE. 

One  and  one-half  cups  sugar,  one  and  "one-half 
cups  milk,  three  eggs,  one  tablespoonful  butter, 
the  rind  of  lemon,  one  cocoa-nut  finely  grated;  the 
crust  should  be  the  same  as  for  custard  pie. 

RIPE  CURRANT  PIE. 

One  cup  mashed  ripe  currants,  one  of  sugar, 
two  tablespoonfuls  water,  one  of  flour  beaten 
with  the  yoiks  of  two  eggs:  bake,  frost  the  top 
with  the  beaten  whites  of  tlie  3ggs  and  two  table- 
spoonfuls powdered  sugar,  and  brown  in  oven. 

GREEN  CURRANT  PIE. 

Line  an  inch  pie-dish  with  a  good  pie-crust; 
sprinkle  over  the  bottom  two  heaping  tablespoon- 
fuls sugar  and  two  of  flour  (or  one  of  corn  starch), 
mixed;  then  pour  in  one  pint  green  currants, 
washed  clean,  and  two  tablespoonfuls  currant 
jelly;  sprinkle  with  four  heaping  tablespoonfuls 
sugar,  and  add  two  tablespoonfuls  cold  water; 
cover  and  bake  fifteen  or  twenty  minutes. 

HURRY  PIE. 

Take  light  bread,  cut  slices  one  inch  thick  and 
as  large  as  you  wish;  cut  off  the  crust;  put  the 
slices  in  a  plate,  and  spread  a  layer  of  fruit,  either 
preserved  or  stewed,  over  them;  then  put  a  few 
spoonfuls  of  cream  over,  and  flavor  as  you  choose. 
It  is  nice  and  handy  for  farmers'  wives. 

LEMON  PIE. 

Two  lemons,  half  cup  sugar,  yolks  of  four  eggs, 
one  quart  milk,  two-thirds  cup  of  flour;  whites, 
beaten,  put  over  the  top  when  pie  is  doue. 


22        ORANGE    PIE.— CHOCOLATE    CARAMELS. 


LEMON  PIE. 

Grated  rind  and  juice  of  one  lemon,  to  wliich 
add  nearly  a  cup  of  sugar  and  piece  of  butter,  lialf 
the  size  of  an  egg;  into  one  cup  of  boiling  water 
stir  one  tablespoonf  ul  corn  starch,  beaten  with  the 
yolks  of  two  eggs;  baitejwith  an  under  crust,  and 
when  done,  spread  over  the  top  the  whites,  beaten 
stiff,  with  a  little  powdered  sugar,  and  return  to 
the  oven  to  brown/ 

GOOD  PIE-CRUST  FOR  DYSPEPTICS, 

Equal  parts  corn  meal,  Graham  flour,  and  white 
flour;  wet  up  with  sweet  cream,  and  add  a  little 
salt;  bake  in  a  hot  oven. 

MOTHER'S  LEMON  ?1B. 

The  grated  rind  and  juice  of  three  lemons,  three 
tablespoonf uls  sugar,  three  tablespoonf uls  flour, 
three  eggs,  one  pint  of  syrup;  mix  well;  make 
paste  as  for  any  pie,  pour  the  above  mixture  in, 
and  cover  with  a  top  crust.  This  is  enough  for 
three  pies.    Excellent. 

ORANGE  PIE. 

Beat  to  a  cream  one-half  cup  sugar  with  a  table- 
spoonful  of  butter,  and  add  the  beaten  yolks  of 
four  eggs,  the  grated  rind  and  juice  of  two 
oranges,  and  then  the  whites  of  the  eggs,  beaten 
stiff;  bake  with  one  crust. 

ORANGE  SHORT-CAKE. 

One  quart  flour,  two  tablespoons  butter,  two  tea- 
spoons baking  powder  thoroughly  mixed  with  the 
flour;  mix  (not  very  stiff)  with  cold  water,  work 
as  little  as  possible,  bake,  split  open,  and  lay  sliced 
oranges  between;  cut  in  squares  and  serve  with 
pudding  sauce. 

PINEAPPLE  PIE. 

Grate  a  pineapple;  cream  half  its  weight  of 
butter  with  its  weight  of  sugar,  and  add  the  yolks 
of  four  eggs,  beaten  light;  then  add  a  cup  of  cream; 
bake  with  an  under  crust,  with  the  beaten  whites 
of  the  eggs  on  top. 

SUMMER  MINCE  PIES. 

One  cup  raisins,  chopped  fine,  one  nutmegj  two 
cups  water,  tablespoouful  cinnamon,  two  cups 
sugar,  butter  the  size  of  an  egg,  one-half  cup  of 
vinegar,  eight  crackers  rolled  fine;  cook  well  to- 
gether before  baking. 


PUMPKIN  PIE. 

A  small  pumpkin  baked,  scoop  out  the  pulp  and 
add  two  quarts  of  milk,  sugar  to  taste,  one-half 
cup  molasses,  tablespoonful  of  salt,  and  ginger 
and  cinnamon  to  taste. 

RHUBARB  PIE. 

Stew  rhubarb;  add  the  grated  rind  and  juice  of 
a  lemon,  the  well  beaten  yolks  of  two  eggs,  and 
sweeten  with  white  sugar-;  line  pie  tins  with  a 
good  crust  and  fill  with  the  rhubarb;  bake  until 
the  crust  is  of  a  delicious  brown;  beat  the  whites 
to  a  stiff  froth  —  it  will  be  necessary  to  add  three 
tablespooufuls  of  powdered  sugar;  flavor  with 
vanilla,  and  spread  over  the  tops  of  the  pies;  re- 
turn to  the  oven  until  of  a  light  brown;  the  eggs 
and  lemon  given  are  enough  for  two  pies. 

STRAWBERRY  SHORT-CAKE. 

Make  a  biscuit  paste,  only  using  more  shorten- 
ing; roll  thin  and  put  a  layer  in  the  baking-pan, 
spread  with  a  little  melted  butter,  and  dust  with 
flour,  and  add  another  layer  of  crust,  spread  as  be- 
fore, and  then  another  layer  of  crust,  until  all  is 
used;  bake  in  a  quick  oven,  and  when  done,  spread 
strawberries  between  the  layers,  turning  the  upper 
one  crust  side  down,  spreading  witii  strawberries, 
and  pour  overall  charlotte-russe  or  whipped  cream. 

Orange  short-cake  can  be  made  by  simply  sub- 
stituting sliced  oranges  for  strawberries. 


CHOCOLATE  DROPS. 

One  cup  of  cream  and  two  cups  of  powdered 
sugar;  set  into  a  vessel  of  boiling  water,  and  boil 
until  stiff;  into  another  vessel  of  hot  water  set  a 
half  cup  of  grated  chocolate,  and  let  it  melt;  uoll 
the  sugar  into  balls,  and  dip  into  the  chocolate, 
and  then  set  away  to  cool. 

LEMON  TAFFY. 

Two  cups  while  sugar,  one  cup  boiling  water, 
one-quarter  cup  vinegar,  one-hulf  cup  butter, 
flavor  with  lemon ;  pour  in  buttered  plates  to  cool. 

CHOCOLATE  CARAMELS. 

One-half  pound  chocolate,  two  pounds  sugar, 
two  tablespooufuls  vinegar,  two  teacups  milk, 
one  lump  of  butter,  twice  the  size  of  an  egg,  six 
tablespooufuls  mola.sses;  boil  until  it  hardens  in 
t;old  water. 


APPLE   DUMPLINGS.— CRACKER    PUDDING.      23 


PUDDINGS. 


Beat  the  eggs  separately. 

If  a  mold  is  used  for  boiling,  be  sure  to  Jaave  it 
well  greased. 

A  bag  or  cloth  should  be  wruug  out  of  hot  water 
and  well  floured. 

In  boiling,  always  put  the  pudding  into  boiling 
water,  enough  to  cover. 

Boiled  and  steamed  puddings  require  nearly 
twice  as  much  time  as  baked. 

APPLE  DUMPLINGS. 

Use  good  sized,  rather  tart  apples,  pare,  and  re- 
move the  cores;  envelope  each  separately  in  puff 
paste  and  tie  it  in  a  piece  of  cloth:  boil  or  steam 
for  one  hour;  before  serving,  remove  the  cloths, 
cut  a  piece  from  each,  and  put  in  some  sugar  and 
fresh  butter;  replace  the  piece  of  paste,  and 
sprinkle  with  powdered  sugar;  if  preferred,  they 
may  be  served  with  liquid  sauce  or  sweetened 
cream. 

APPLE  ROLL. 

One  pound  flour,  one-fourth  pound  of  butter; 
mix  with  sufficient  water  to  make  a  not  very  stiff 
paste;  pare  and  slice  rather  thick,  some  tart 
apples;  roll  out  the  paste  as  for  pie-crust,  and 
spread  the  sliced  apples  to  cover  it;  sprinkle  on  a 
little  flour,  and  roll  up  as  tightly  as  possible  with- 
out breaking  the  paste;  cook  it  in  a  steamer,  or 
wrap  in  a  cloth  and  boil  for  an  hour;  serve  by 
cutting  across  in  thin  slices,  with  sauce  of  butter 
and  sugar. 

BROWN-TOP  PUDDING. 

Take  slices  of  any  kind  of  rich  cake  without 
fruit,  make  a  custard  of  four  eggs,  one  quart  of 
milk,  sugar,  and  flavor  to  taste;  pour  over  the 
cake,  which  will  rise  to  the  top;  bake  like  custard. 

BLACKBERRY  PUDDING. 

Put  the  berries  into  a  preserving  kettle  and  mash 
with  sugar  enough  to  make  sweet;  set  over  the 
fire,  and  when  it  begins  to  simmer,  stir  in  very 
gradually  two  teaspoonfuls  of  flour  to  a  quart  of 
fruit;  stir  until  well  cooked,  and  eat  either  hot  or 
cold  with  cream,  raspberries  may  be  used  in  the 
same  way^ 


BATTER  PUDDING. 

Six  eggs,  six  tablespoonfuls  flour,  one  quart  of 
milk,  a  little  salt,  and  half  a  teaspoonf  ul  of  soda, 
or  a  teaspoonf  ul  of  baking  powder;  bake  in  a 
buttered  pan  for  twenty  minutes. 

BAKED  INDIAN  PUDDING. 

Into  one  quart  of  boiling  milk  stir  a  half  pint  of 
corn  meal;  when  cool,  add  one-half  cup  Of  sugar, 
tablespoonful  butter,  one  cup  of  raisins,  and  four 
eggs  well  beaten;  mix  well,  and  bake  an  hour 
and  a  half. 

COTTAGE  PUDDING. 

Three  cupfuls  flour,  or  sufficient  to  make  the 
batter;  one  tablespoonful  butter,  one  cupful  sugar, 
two  eggs,  one  cupful  milk,  half  a  teaspoonf  ul  soda, 
one  teaspoonf  ul  each  of  cream  of  tartar  and  salt; 
mix  the  cream  of  tartar  with  the  flour,  beat  the 
whites  of  the  eggs;  put  the  butter,  sugar,  and 
yolks  of  the  eggs  together;  then  work  in  the 
milk,  soda,  and  salt,  adding  gradually  the  flour 
and  whites  of  the  eggs;  there  sliould  be  flour 
enough  to  make  a  fairly  stiff  batter;  butter  a  mold 
or  dish,  and  bake;  it  may  be  turned  out  or  served 
from  the  dish;  to  be  eaten  with  any  liquid  sauce. 

CHOCOLATE  PUDDING. 

Scald  together  one  quart  of  milk  and  three 
ounces  of  grated  chocolate,  and  set  aside  to  cool ; 
then  add  nearly  a  cup  of  sugar,  and  yolks  of  five 
eggs;  bake,  and  when  done,  spread  whites  on  top, 
beaten  stiff  with  sugar,  and  brown. 

CORN-STARCH  PUDDING. 

One  quart  of  milk  set  into  a  kettle  of  boiling 
water;  mix  four  ounces  of  corn  starch,  two  ounces 
sugar,  with  a  little  cold  milk;  pour  into  the  milk 
when  boiling,  and  stir  until  thick;  just  before 
taking  from  the  fire,  add  the  whites  of  two  eggs, 
beaten  to  a  stiff  froth,  and  flavor. 

CRACKER  PUDDING. 

One  quart  of  milk,  three  soda  crackers,  one  egg, 
a  small  piece  of  butter,  spice  and  raisins  to  taste; 
bake. 


24        CHARLES'    PUDDING.— MINUTE    PUDDING, 


CHARLES'  PUDDING. 

One  cup  of  su£ar,'One  tablespoonful  of  melted 
butter,  one  cup  sweet  milk,  one  egg  one  and  one- 
half  teaspoonfuls  baking  powder;  mix  with  one 
pint  of  flour;  bake  one-half  hour,  and  eat  hot 
\sith  sweet  sauce. 

DYSPEPTICS'  PUDDING. 

Boil  a  cup  of  rice  until  done  soft;  then  take  two 
eggs,  a  cup  of  sugar,  and  one  of  milk,  and  stir  all 
together  and  add  to  the  rice;  pare  six  good  cook- 
ing apples,  slice  small  and  place  in  bottom  of  pud- 
ing  dish,  and  pour  the  rice  custard  over  them; 
place  in  a  moderate  oven  long  enough  to  bake  the 
apples.  To  be  eaten  warm,  either  with  or  with- 
out cream. 

DELICIOUS  PUDDING. 

Two  ttips  of  fine  bread  crumbs,  one  and  one- 
half  cups  white  sugar,  five  eggs,  one  tablespoon- 
ful butter,  one  quart  fresh  milk,  one-half  cup  jelly 
or  jam;  rub  the  butler  and  one  cup  of  the  sugar 
together;  tlien  add  the  beaten  yolks  ofijthe  eggs; 
beat  all  to  a  cream;  then  add  the  breadcrumbs, 
which  have  previously  been  soaked  in  the  milk; 
bake  in  a  pudding  dish  (not  filling  it  more  than 
two-thirds  full)  until  the  custard  is  "set;"  then 
draw  it  to  the  mouth  of  the  oven,  and  spread  over 
the  jelly  or  jam;  then  cover  this  with  a  meringue 
made  of  the  beaten  whites  and  half  a  cup  of  sugar; 
put  back  in  oven  and  allow  it  to  remain  until  the 
meringue  begins  to  color;  to  be  eaten  cold  with 
cold  cream.    This  is  truly  delicious. 

INDIAN  PUDDING. 
Take  two  quarts  of  sweet  milk,  scald  one  of 
them,  add  fourteen  tablespoonfuls  (level  full)  of 
Indian  meal,  one  teacupful  of  chopped  sweet 
apple,  either  dried  or  green,  and  salt  and  molasses 
to  taste;  bake  three  hours. 

AUNT  KITTIE'S  SUET  PUDDING. 

One  cup  molasses,  one  cup  suet,  one  cup  raisins, 
one  cup  milk,  two  teaspoonfuls  baking  powder; 
add  flour  till  very  stiff  to  beat  with  a  spoon;  put 
in  a  steaming-pan  or  floured  bag,  and  steam  con- 
stantly for  three  hours. 

LEMON  PUDDING. 
One  pint  of  white  sugar,  one-quarter  of  a  pound 
of  butter,  three  lemons,  four  wine  glasses  of  wa- 
ter, the  yolks  of  four  eggs;  ,<  cook  down  thick  and 
pour  over  sponge  cake  sliced  m  a  pan;  beat  the 
whites  of  four  eggs  with  two  tablespoonfuls  of 
white  sugar  to  each  white  of  egg,  and  put  over 
the  top  of  the  pudding;  let  it  remain  in  the  stove 
just  long  enough  to  become  a  light  brown. 


LEMON  PUDDING. 

Line  a  pudding  dish  with  a  alee  pie  paste; 
make  a  custard  of  a  pint  and  a  half  of  milk,  yolks 
of  two  eggs,  two  tablespoonfuls  of  flour  or  corn 
starch,  three-quarters  of  a  cop  of  sugar,  and  the 
grated  rind  and  juice  of  a  lemon;  pour  in  the 
dish  and  bake;  when  done,  spread  whites,  beaten, 
over^the  top  and  brown. 

POVERTY  PUDDING. 

Put  a  layer  of  apple  sauce  in  a  buttered  pudding 
dish,  then  a  layer  of  cracker  or  bread  crumbs, 
sprinkled  with  bits  of  butter  and  seasoned  with 
spice  to  taste,  then  a  layer  of  sauce,  and  so  on,  the 
upper  layer  being  of  crumbs;  lay  bits  of  butter  on 
the  top  and  bake;  eat  with  cream. 

PLUM  PUDDING. 

Take  half  a  pound  of  wheat  flour,  half  a  pound 
of  raisins,  stoned  and  chopped,  and  the  same  of 
currants,  picked,  washed  and  dried;  use  milk 
enough  to  stir  easily  with  a  spoon;  add  half  a  pound 
of  suet,  chopped  fine,  and  four  well  beaten  eggs 
and  a  large  teaspoonful  of  mace,  cinnamon  and 
allspice;  mix  all  well  together,  and  boil  it  for  two 
hours  and  a  half  in  a  cloth  or  tin;  serve  with  but- 
ter and  sugar,  or  wine  sauce.  Plum  pudding,  if 
cold,  may  be  warmed  in  a  pan  with  some  of  the 
sauce. 

PINEAPPLE  PUDDING. 

Line  a  pudding  dish  with  slices  of  cake;  slice 
thin  a  pineapple  and  place  a  layer  on  the  cake  in 
the  bottom  of  the  dish;  sprinkle  with  sugar,  theu 
more  pineapple,  and  so  ou,  until  the  dish  is  full; 
cover  with  slices  of  cake,  and  over  the  whole  pour 
a  cifp  of  water;  cover  and  bake  slowly  for  nearly 
two  hours. 

QUEEN  OF  PUDDINGS. 

One  pint  of  bread  crumbs,  one  quart  milk,  one 
cup  sugar,  butter  size  of  an  egg,  yolks  of  four 
eggs;  flavor  with  lemon  and  bake  as  custard;  beat 
the  whites  of  four  eggs  to  a  froth,  mix  with  a  cup 
of  powdered  sugar,  and  juice  of  a  lemon;  spread 
a  layer  of  fruit  jelly  over  the  custard  while  hot; 
cover  with  the  frosting,  and  bake  until  slightly 
brown.  To  be  eaten  with  cold  cream,  or  warm, 
with^an^  sauce  that  may  be  preferred. 

RYE  MINUTE  PUDDING. 

g  Heat  milk  to  the  boiling  point,  salt  to  taste,  and 
stir  m  gradually  rye  flour  to  make  a  thick  mush; 
cook  about  fifteen  minutes,  and  eat  with  sugar 
and  cream. 


R  OLE  Y-POLE  Y.—  CRA  CKED     WHEA  T. 


25 


ROLEY-POLET. 

Make  a  good  biscuit  dough,  and  roll  about  three- 
quarters  of  an  inch  thick,  aud  spread  with  berries, 
preserves,  or  slices  of  apple;  roll  up  and  tie  in  a 
cloth;  boil  or  steam  an  hour  and  a  half. 

SNOW  PUDDING. 

One-half  box  gelatine  soaked  ten  or  fifteen  min- 
utes in  four  tablespoonfuls  of  cold  water;  then 
add  a  pint  of  boiling  water,  the  juice  of  two  lem- 
ons, and  one  cup  of  sugar;  strain  it  and  set  away 
to  cool ;  when  cool— not  stiff— add  the  well  beaten 
whites  of  three  eggs,  mix  thoroughly  and  pour 
into  a  mold  and  cool. 

SUET  PUDDING. 

One  cup  of  suet  chopped  fine,  one  cup  raisins, 
one  cup  currants,  one  cup  molasses,  one  cup  milk, 
two  and  one-half  cups  flour,  teaspoon  baking  pow- 
der, one-half  teaspoonful  cinnamon,  nutmeg,  and 
little  candied  lemon  chopped;  steam  or  boil  from 
two  to  three  hours. 

MRS.  ELLIS'  ENGLISH  PLUM  PUDDING. 

One  pound  of  raisins,  one  pound  of  currants, 
half  a  pound  of  citron,  one  pound  beef  suet,  ten 
eggs,  one  pound  of  sugar,  one  pint  of  bread 
crumbs  soaked  in  milk,  a  little  salt,  a  nutmeg  or 
mace;  flour  added  to  make  it  stiff  enough  for  the 
spoon  to  stand  up  straight;  boil  constantly  five 
hours. 

MOCK  STRAWBERRIES. 

Cut  choice  apples  and  ripe  peaches  —  one  apple 
to  tiiree  peaches  —  into  pieces  about  the  size  of  a 
strawberry,  place  in  alternate  layers,  and  sprinkle 
the  top  thickly  with  sugar  and  pounded  ice;  let  it 
stand  two  hours;  mix  thoroughly  and  set  aside 
lor  an  hour  longer. 

EXTRA-NICE  DESSERT  DISH. 

Make  a  sponge  cake,  consisting  of  three  eggs, 
one  cup  white  sugar,  one  cup  flour,  two  teaspoon- 
fuls  baking  powder,  aud  three  tablespoonfuls  boil- 
ing water;  this  will  make  three  cakes  on  round 
tins,  sufficient  for  a  dessert  for  eight;  then  make 
a  boiled  custard,  consisting  of  one  quart  of  milk, 
two  large  eggs,  and  three  tablespoonfuls  of  white 
sugar;  pour  it  over  the  cake;  take  one-half  pint 
of  thick  cream,  and  whip  it  to  a  stiff  froth, 
sweeten  and  season  to  suit  the  taste,  and  spread 
it  smoothly  over  the  whole;  let  it  cool  thoroughly 
by  setting  it  on  ice  or  otherwise, 


HEN'S  NEST. 

Make  blanc  mange;  pour  in  egg  shells,  and  set 
to  cool;  when  cold,  break  the  egg  shells,  place  in 
a  glass  dish,  cut  strips  of  lemon  peel,  let  them  boil 
in  a  syrup  of  sugar  and  water  till  they  are  tender, 
and  sprinkle  them  over  the  egg  shapes,  and  make 
a  custard  and  pour  over  all. 

GOOSEBERRY  CREAM. 

Take  a  quart  of  gooseberries,  and  boil  them  very 
quick  in  enough  water  to  cover  them;  stir  in  half 
an  ounce  of  good  butter,  and  when  they  become 
soft,  pulp  them  through  a  sieve;  sweeten  the  pulp 
while  it  is  hot,  and  then  beat  it  up  with  the  yolks 
of  four  eggs;  serve  in  a  dish  or  glass  cup. 

PUDDING   SAUCE. 

Mix  together  the  yolks  of  four  eggs,  four  table- 
spoonfuls of  sugar,  one  tablespoonf  ul  of  flour,  and 
two  cups  of  milk;  set  on  the  fire  aud  stir  con- 
stantly until  thick;  flavor  to  taste. 

PUDDING   SAUCE. 

Beat  one  cup  of  butter  to  a  cream,  then  stir  in 
a  large  cup  of  brown  sugar,  and  the  yolk  of  an 
egg;  simmer  slowly  a  few  minutes,  stirring  con- 
stantly ;  flavor  to  taste. 

LIQUID  SAUCE  FOR  PUDDINGS. 

One  cup  of  sugar  and:  one-third  cup  of  butter 
rubbed  to  a  cream;  then  stir  in  the  well-beaten 
white  of  one  egg;  flavor  with  lemon  or  nutmeg; 
add  one  cup  of  boiling  water,  and  mix  just  before 
bringing  to  the  table. 

CRACKED  WHEAT. 

This  excellent  dish  is  often  spoiled  by  very  good 
cooks  who  think  they  must  stir  it  all  the  time  to 
keep  it  from  burning.  Too  much  stirring  makes 
it  like  paste;  putting  in  more  water  when  nearly 
done  has  the  same  effect.  One-third  of  wheat  by 
measure,  to  two-thirds  of  water,  soft  if  you  have 
it,  will  make  it  about  right.  The  water  should  be 
cold  when  the  wheat  is  put  in;  it  should  cook 
slowly  and  be  covered  closely.  In  this  way  scarcely 
any  stirring  will  be  found  necessary.  There  is  a 
deliciousness  in  this  dish  when  cooked  as  above, 
which  is  never  found  if  stirred  while  cooking. 
The  same  may  be  said  of  oatmeal,  only  the 
latter  should  be  quickly  stirred  into  hoiling  water; 
cover  closely,  and  let  cook  for  about  twenty  min- 
utes. Wheat  may  be  cooked  about  the  same  time, 
although  it  bears  cooking  longer. 


26 


STRAWBERRY   SAUCE.— ICE    CREAM. 


STRAWBERRY  SAUCE. 
Beat  a  coffee  cup  of  sugar  and  piece  of  butter 
size  of  an  eg^  to  a  cream,  and  add  two  cups  of 
strawberries,  mashed,  and  the  beaten  white  of  an 
egg.  A  nice  sauce  can  be  made  of  raspberries, 
cherries,  and  other  fruits  as  above,  or  by  simply 
talking  the  juice,  sweetening  it  aud  thickening 
witli  a  little  corn  starch. 

FOAM  SAUCE. 

One  teacupful  of  sugar,  two-thirds  of  a  cup  of 
butter,  one  teaspoonful  of  flour,  beat  smooth,  place 
over  the  fire  and  stir  in  three  gills  of  boiling 
water.  A  little  lemon,  vanilla,  or  orange  adds 
much  to  the  sauce.  To  be  eaten  withsponge  cake 
or  puddings. 

LEMON  SAUCE. 

Beat  two  tablespoonf  uls  of  butter  and  nearly  a 
pound  of  sugar  umil  light;  add  the  juice  and  part 
of  the  rind  of  two  lemons  and  two  eggs;  beat  well 
and  stir  into  it  two  cups  of  boiling  water,  and 
boil  a  few  moments. 

CREAM  PUDDING  SAUCE. 

Beat  half  pound  of  fine  sugar  aud  butter  the 
size  of  an  egg  until  light,  and  then  add  about  half 
a  cup  of  cream;  stir  in  it  a  half  cup  of  boiling 
water,  and  boil;  flavor  to  taste  just  before  sending 
to  the  table. 

COCOA  SAUCE. 

Half  pound  of  sugar  and  two  ounces  of  butter 
beaten  until  light;  tablespoon  of  flour,  milk  of  a 
cocoa-nut,  and  a  tablespoonf ul  of  the  nut  grated; 
boil  only  enough  to  cook  the  flour. 

APPLE  TRIFLE. 

Scald  as  many  apples  as,  when  pulped,  will 
cover  the  dish  you  design  to  use,  to  the  depth  of 
two  or  three  inches;  before  you  place  them  in  the 
disli  add  to  them  the  rind  of  half  a  lemon  grated 
fine,  and  sugar  to  taste;  mix  half  a  pint  of  cream 
and  the  yolk  of  an  egg;  scald  it  over  the  fire, 
keeping  it  stirring,  and  do  not  let  it  boil;  add  a 
litttle  sugar,  and  let  it  stand  till  cold,  then  lay  it 
over  the  apples,  and  finish  with  the  cream  whip. 

APPLE  CREAM. 
Six  apples  stewed  and  mashed  to  pulp;  when 
the  apples  are  cold  add  six  eggs,  beaten  very  light, 
and  five  tablespoonfuls  of  sugar  ;  whisk  until 
stiff,  and  serve  with  sweetened  cream  flavored  to 
taste. 

APPLE  FLOATING  ISLAND. 
Stew  eight  or  nine    apples  ;    when  soft  pass 
through  a  colander,  and  season  to  taste  with  sugar 


and  spice :  beat  to  a  froth  the  whites  of  five  eggs 
and  mix  with  the  apples,  adding  a  little  rose 
water;  sweeten  some  cream,  and  place  the  mixture 
upon  it. 

CHARLOTTE  RUSSE.  . 
Boil  one  ounce  of  gelatine  in  one  pint  of  milk; 
beat  four  eggs  and  nearly  a  cup  of  sugar  together 
until  fight,  and  pour  over  them  the  gelatine  and 
milk;  whip  a  pint  of  ^cream,  which  must  be  very 
cold,  to  a  stiff  froth,  and  add  the  above  mixture; 
flavor  with  vanilla;  fine  a  mold  or  dish  with  thin 
slices  of  sponge-cake  or  lady-fingers,  and  pour  in 
the  mixture  and  set  on  the  ice. 

CHARLOTTE  RUSSE. 

One  ounce  of  gelatine  dissolved  in  a  pint  of  boil- 
ing milk;  put  into  a  pint  of  cream  a  cup  and 
half  of  sugar  aud  vanilla  to  flavor,  and  whip  to  a 
froth;  mix  with  the  gelatine,  adding  the  whites 
of  tlie  eggs  beaten  light;  pour  into  a  mold  or  dish 
lined  with  sponge-cake,  and  set  on  the  ice  until 
needed. 

DRIED  PEACH  SAUCE. 

Pick  over  and  wash  thoroughly;  cover  with  hot 
water  and  leave  all  night;  stew  until  very  soft 
and  when  done  pass  thi'ough  a  colander;  sweeten 
to  taste,  and  then  boil  up  once. 

ORANGE  FLOAT. 
Put  one  quart  of  water,  one  cup  of  sugar,  and 
pulp  and  juice  of  two  lemons  on  the  fire;  when 
boiling  thicken  with  four  tablespoonfuls  of  corn 
8  arch,  and  boil  ten  or  twelve  minutes,  stirring 
constantly;  when  cold  pour  it  over  some  peeled 
and  sliced  oranges,  and  spread  the  beaten  whites 
of  two  eggs,  sweetened  and  flavored  with  a  few 
di'ops  of  lemon  juice. 

RASPBERRY  BLANC-MANGE. 
Stew  fresh  raspberries;  strain  off  the  juice,  and 
sweeten  to  taste;  put  over  the  fire,  and  when  it 
boils  stir  in  corn  starch  wet  in  cold  water,  allow- 
ing two  tablespoonfuls  to  a  pint  of  juice;  stir  until 
cooked,  and  pour  into  molds  to  cool.  Strawber- 
ries and  cherries  are  very  nice.  Eat  with  sweet- 
ened cream  or  boiled  custard. 

CHOCOLATE  ICE  CREAM. 
Scald  a  pint  of  new  milk  and  add  gradually  a 
cup  and  a  half  of  sugar,  two  beaten  eggs  and  two- 
thirds  a  cup  of  grated  chocolate  rubbed  smooth 
in  a  little  milk;  beat,  and  set  over  the  fire  until 
thick,  stirring  continually:  take  off  and  add  table- 
spoonful  of  dissolved  gelatine;  when  cold  put  in 
the  freezer;  when  it  begins  to  set  add  two  cups  of 
cream,  aud  two  cups  of  cream  whipped  to  a  froth. 


LEMON   CUSTARD.— APPLE    CUSTARD. 


27 


LEMON  CUSTAED. 

Beat  one  pound  of  sugar  and  quarter  of  a  pound 
butter  together  until  light,  add  four  eggs  also 
beaten  light,  and  two  rolled  crackers,  one  cup  of 
milk  and  the  grated  rind  and  juice  of  lemon. 

LEMON  ICE  CREAM. 

Squeeze  any  quantity  of  lemons  desired;  make 
the  juice  thick  with  sugar;  stir  it  into  cream, 
allowing  nearly  three  quarts  to  a  dozen  lemons, 
and  freeze. 

LEMON  ICE. 

One  gallon  of  water  and  four  pounds  of  sugar, 
well  boiled  and  skimmed;  when  cold  add  the  juice 
of  a  dozen  lemons,  and  the  sliced  rind  of  eight,  and 
let  infuse  an  hour;  strain  into  the  freezer  without 
pressing,  and  stir  in  lightly  the  well  beaten  whites 
of  twelve  eggs. 

ORANGE  ICE. 

Boil  a  cup  and  a  half  of  sugar  hi  a  quart  of 
water,  skimming  when  necessary;  when  cold  add 
juice  of  half  dozen  oranges;  steep  the  rinds  in  a 
little  water,  and  strain  into  the  rest;  add  the  rind 
and  juice  of  a  lemon,  and  strain  into  the  freezer 
and  freeze  like  ice  cream. 

PEACHES  AND  CREAM  FROZEN. 

Peel  and  quarter  the  peaches;  mix  with  sugar 
and  cream;  line  a  charlotte  mold  with  some  of  the 
quarters  and  fill;  freeze  solid. 

Line  a  mold  witli  ice  cream,  and  fill  the  center 
with  berries  or  sliced  fruit;  cover  with  ice  cream; 
cover  closely  and  pack  in  ice  for  half  an  hour.  The 
fruit  must  not  be  frozen. 

CREAM  TAPIOCA. 
Soak  a  cup  of  tapioca  all  night  in  milk  enough 
to  cover;  in  the  morning  add  nearly  a  cup  of  sugar 
and  the  yolks  of  three  eggs  beaten;  put  a  quart  of 
milk  in  a  pail  and  set  into  a  kettle  of  water  on  tlie 
fire;  when  the  milk  boils  add  the  tapioca,  and  let 
it  boil  until  thick;  take  from  the  fire;  add  flavor 
to  taste,  adding  also  the  whites  of  the  eggs  beaten 
stiff. 

PINEAPPLE  PUDDING. 

To  the  beaten  yolks  of  five  eggs  add  half  a 
pound  of  grated  pineapple  and  good  cup  full  of 
fine  sugar,  little  salt,  and  nearly  a  cup  of  boiled 
cream;  set  into  a  kettle  of  boiling  water,  and  stir 
until  it  begins  to  thicken;  set  into  an  icecream 
freezer,  and  when  cold  add  a  half  pint  of  cream 
whipped ;  put  into  a  mold  until  cold,  and  serve 
with  cream. 


SNOW  BALLS. 
Boil  a  cup  of  rice  in  water  without  breaking  the 
grains;  pare  and  core  some  good  cooking  apples; 
spread  some  of  the  rice  on  pudding  cloths  just 
large  enough  to  cover  an  apple;  set  an  apple  in 
the  center  of  the  rice  carefully,  and  boil  or  steam 
for  an  hour;  when  done  serve  with  a  nice  lemon 
sauce. 

LEMON  CUSTARD. 

Beat  two  cups  of  sugar  and  half  a  cup  of  butter 
until  light,  then  add  four  well  beaten  eggs,  two 
grated  crackers,  the  grated  rind  and  juice  of  two 
lemou3_and  half  a  pint  of  milk. 

RICE  CHARLOTTE. 
Boil  one  cup  of  rice  in  one  quart  of  milk,  with 
sugar  and  seasoning  to  taste;  when  soft  set  to 
cool,  and  then  add  a  pint  of  whipped  cream;  put 
into  a  mold  alternate  layers  of  rice  and  peaches, 
either  fresh  or  preserved,  and  set  on  the  ice  until 
stiff. 

RICE  CREAM. 

Boil  a  cup  of  rice  in  sweet  milk  until  soft, 
adding  sugar  and  salt  to  taste;  pour  into  cups, 
and  when  cool,  turn  out  into  a  dish,  scoop  a  little 
piece  out  the  top  of  each  and  fill  the  space  with 
jelly;  beat  a  cup  of  cream  until  stiff,  sweeten,  and 
season,  and  pour  over  the  rice. 

LEMON  JELLY. 
Soak  a  half  box  of  gelatine  in  a  cup  and  a  half 
of  warm  water;  when  the  gelatine  is  dissolved 
add  a  cup  of  sugar,  the  juice  of  three  lemons,  and 
a  cup  and  a  half  of  boiling  water;  add  the  white 
of  an  egg,  beaten  light,  and  the  shell,  and  let 
come  to  a  boil;  strain  into  a  mold  and  set  away  to 
cool. 

JELLIED   GRAPES. 

Take  about  one-half  cup  of  tapioca,  two  cups  of 
grapes,  three  tablespoonfuls  of  sugar,  and  a  little 
more  than  a  half  cup  of  water;  sprinkle  the  ta- 
pioca and  grapes  together  in  a  pudding  dish;  pour 
over  the  water,  cover  closely,  and  bake  very  slowly 
for  an  hour  and  a  half;  eat  warm  with  sauce,  or 
cold  with  cream. 

APPLE  CUSTARD, 

Stew  until  tender,  in  a  very  little  water,  a  dozen 
apples;  flavor  with  grated  rind  of  a  lemon;  rub 
them  through  a  sieve,  and  to  three  cups  of  the 
strained  apple  add  nearly  two  cups  of  sugar;  leave 
it  until  cold;  beat  five  eggs  very  light,  and  stir 
alternately  into  one  quart  of  rich  milk  with  the 
apples;  pour  into  a  pudding  dish  and  bake.  To 
be  eaten  cold. 


28 


ALMOND   FROSTING.— CREAM    CAKE. 


CAKES. 


Use  the  best  materials,  and  have  everything 
ready  before  you  begin  mixing  the  materials.  Al- 
ways sift  the  flour,  adding  to  it  the  baking 
powder  and  mixing  well.  If  it  is  Summer  weather 
lay  the  eggs  in  cold  water  for  a  few  minutes,  and 
beat  yolks  and  whites  separately,  very  thoroughly. 
Mix  butter  and  sugar  to  a  cream,  then  add  sugar, 
then  the  yolks  of  the  eggs,  then  the  milk  and  flour 
alternately  in  small  quantities,  then  the  whites. 

If  fruit  is  used  flour  it  well,  and  add  the  last 
thing. 

Bake  slowly  at  first. 

Cookies,  jumbles,  ginger-snaps,  etc.,  require  a 
quick  oven;  if  they  become  moist  or  soft  by  keep- 
ing, put  again  into  the  oven  a  few  minutes. 

ALMOND  FROSTING. 

Blanch  some  sweet  almonds,  and  when  cold 
pound  in  a  mortar  until  pulverized  :  mix  the 
whites  of  three  eggs  and  three-fourths  of  a  pint  of 
powdered  sugar;  flavor  with  vanilla,  and  add  the 
almonds. 

GELATINE  FROSTING. 

Dissolve  a  tablespoonf  ul  of  gelatine  in  half  cup 
of  boiling  water  and  strain;  thicken  with  pow- 
dered sugar  and  flavor. 

HICKORY-NUT  FROSTING. 

Allow  one  cup  of  sugar  to  the  white  of  one'egg; 
beat  until  very  light,  and  add  the  hickory-nut  after 
chopping  very  tine. 

APPLE  CAKE. 

The  grated  rind  and  juice  of  one  lemon,  one 
sour  apple,  pared  and  grated,  and  one  cup  of 
sugar,  boiled  together  for  five  minutes,  make  a 
jelly,  which  is  to  be  spread  between  the  layers  of 
the  following  cake,  to  make  which  take— One  cup 
sugar,  butter,  the  size  of  an  egg,  one  cup  flour, 
one  teaspoonful  baking  powder;  bake  in  four 
layers. 

CITRON  CAKE. 

;  One  cup  butter,  three  of  cups  sugar,  one  cup  of 
milk,  three  cups  of  flour,  half  cup  of  corn  starch, 
two  teaspoonf uls  baking  powder,  one  cup  candied 
citron,  and  whites  of  twelve  eggs. 


CHOCOLATE  CAKE. 

One  cup  butter,  three  cups  brown  sugar,  one 
cup  milk,  four  cups  of  flour,  yolks  of  seven  eggs, 
two  teaspoonfuls  of  baking  jpowder,  and  cup  of 
chocolate;  bake  in  layers;  make  another  cake  with 
whiles  of  the  eggs,  as  given  the  preceding  recipe, 
and  put  together  with  frosting  in  alternate  layers. 

CHOCOLATE  CAKE. 

Three-fourths  cup  butter,  two  cups  sugar,  one 
cup  milk,  two  cups  flour,  one  of  corn  starch,  two 
teaspoonfuls  baking  powder,  and  whites  of  seven 
eggs;  bake  in  a  long  shallow  pan;  take  half  cup 
milk,  butter  size  of  an  egg,  cup  brown  sugar, 
quarter  pound  chocolate;  mix  and  boil  until  stiff, 
then  add  tablespoonful  vanilla;  spread  on  the 
cake,  and  set  in  the  oven  until  dry. 

CAKE  WITHOUT  EGGS. 

One  and  a  half  cups  of  sugar,  half  cup  of  butter, 
one  cup  milk,  three  cups  flour,  two  teaspoonfuls 
baking  powder,  one  cup  chopped  raisins,  well 
floured,  and  added  the  last  thing  before  putting 
into  the  oven ;  spices  to  taste. 

COFFEE-CAKES. 

One  pint  warm  milk,  one  coffeecup  melted  lard, 
one-half  cup  yeast;  put  in  enough  flour  to  make  a 
stiff  sponge,  and  set  over  nighl;  in  the  morning 
add  two  cofleecups  sugar,  four  eggs,  one  teaspoon- 
ful cinnamon;  mold  and  set  to  rise  again,  after 
which  roll  one-half  inch  thick  on  a  warm  board; 
cut  with  small  cutter,  and  fry;  roll  in  pounded 
sugar,  and  place  on  separate  plates  till  cool. 

CREAM  CAKE. 

Cake  :  Pour  a  cup  of  boiling  water  over  a  cup  of 
butter,  add  immediately  two  cups  of  flour;  stir 
until  smooth,  and  set  away  to  cool;  when  cold  add 
five  eggs,  and  stir  until  well  mixed;  add  a  very 
little  soda;  butter  a  pan;  drop  in  the  mixture,  a 
table-spoonful  in  a  place,  and  bake  in  a  quick  oven. 

Cream:  One  pint  milk;  when  boiling  add  half 
cup  of  flour,  half  cup  sugar  and  two  eggs  mixed; 
stir  until  thick  as  cream,  and  then  flavor  with  lemon 
or  vanilla.  Remove  the  tops  from  the  cakes;  fill 
the  hollows  with  the  cream  and  then  replace. 


COOKIES.— SPONGE    GINGERBREAD. 


29 


CREAM  CAKE. 

Cake  :  One  cup  of  white  sugar,  two  eggs  well 
beaten,  one  tablespoonful  of  butter,  one-half  cup 
of  sweet  milk,  one- half  teaspoonful  of  soda  and 
one  of  cream  of  tartar,  one  and  one-half  cups  of 
flour;  add  a  little  salt;  beat  thoroughly  and  bake 
quickly  in  llvd  or  six  round  tins. 

Cream  :  One  and  a  half  cups  of  sweet  milk, 
one  heaping  tablespoonful  of  flour,  rubbed 
smooth  in  the  milk,  one  beaten  egg,  half  a  cup  of 
white  sugar;  boil  the  whole  together,  stirring  all 
.the  time  until  quite  thick;  when  cool  flavor  with 
lemon  or  any  extract  preferred,  and  spread  be- 
tween each  layer. 

COOKIES. 

Two  cups  sugar,  one  cup  butter,  one  cup  milk, 
three  eggs,  flour  enough  to  make  a  soft  dough, 
two  teaspoonfuls  baking  powder;  roll  thin;  sift 
over  with  sugar  and  bake. 

MRS.  CAD  WELL'S  COOKIES. 

One  cup  of  butter,  one  cup  of  sugar,  one  cup  of 
molasses,  two  eggs,  two  teaspoonfuls  soda,  two 
teaspoonfuls  ginger,  flour  to  mix  soft  and  roll 
them. 

COCOA-NUT  COOKIES. 

One  cup  of  butter,  two  cups  of  sugar,  two  cups 
of  grated  or  prepared  cocoa-nut,  two  eggs,  flour 
enough  to  make  a  stiff  batter,  and  teaspoonful  of 
soda;  drop  on  buttered  paper  in  pans. 

DROP  COOKIES. 

Four  and  a  half  cups  of  flour,  two  and  a  half  of 
sugar,  one  of  milk,  one  of  shortening  (half  butter 
and  lard,)  three  eggs,  two  teaspoonfuls  baking 
powder,  a  very  little  nuimeg,  and  a  few  caraway 
seeds;  rub  the  sugar  and  shortening  to  a  cream, 
beat  the  eggs  till  very  light,  and  stir  thoroughly 
after  adding  the  other  ingredients;  drop  on  but- 
tered tins,  and  bake  quickly. 

RAISED  DOUGHNUTS. 

One  pint  of  new  milk,  four  teaspoonfuls  of  sugar, 
one-half  cup  of  yeast,  and  a  little  salt;  stir  thick 
with  flour,  and  let  it  rise  over  night;  in^tlie  morn- 
ing add  as  little  flour  as  will  make  the  dough  thick 
enough  to  roll  out  about  an  inch  thick;  cut  in 
squares  of  an  inch  and  a  half;  as  you  drop  them 
into  the  hot  fat,  stretch  them  out  longer,  and  fry 
them  thoroughly.  Lard  and  suet,  in  equal  pro- 
portions, boiling  hot,  is  said  to  be  better  for 
frying  cakes  than  eitlier  alone. 


DOUGHNUTS. 

One  cup  of  milk,  one  egg,  one  cup  of  sugar, 
two  teaspoonfuls  baking  powder,  half  teaspoon- 
ful cinnamon,  and  flour  enough  to  roll  out. 

FRIED  CAKES. 

One  cup  sweet  raflk,  one  egg,  one  handful  of 
sugar,  one  tablespoonful  of  half  lard  and  half 
butter,  two  teaspoonfuls  baking  powder,  a  pinch 
of  silt;  mix  soft,  roll  out,  and  fry  in  hot  lard. 
Very  good. 

FIG  CAKE. 

One  cup  butter,  two  and  a  half  cups  sugar,  one 
cup  of  milk,  six  cups  of  flour,  three  teaspoonfuls 
baking  powder,  whites  of  sixteen  eggs,  one  and  a 
quarter  pounds  of  figs,  cut  and  floured— to  be 
added  last. 

FRUIT  CAKE,  PAR  EXCELLENCE. 

One  pound  of  flour,  sifted  well\  one  pound  of 
sugar,  sifted  well\  one  pound  of  butter,  two 
pounds  of  raisins,  three  pounds  of  currants,  half 
pound  of  citron,  half  grated  nutmeg,  ten  eggs, 
half  teaspoonful  of  cinnamon,  one  goblet  of  equal 
parts  brandy  and  milk.  This  makes  a  six  quart 
pan  of  cake. 

GINGERBREAD. 

Two  cups  sugar,  one  cup  butter,  one  cup 
molasses,  five  cups  flour,  three  eggs,  one  cup  sour 
milk,  two  tablespoonfuls  ginger,  one  teaspoonful 
soda;  mix  quickly  and  bake. 

SOFT  GINGERBREAD. 

Six  cups  of  flour,  one  cup  of  butter,  one  cup  of 
milk  either  sweet  or  sour,  two  cups  of  molasses, 
one  cup  of  brown  sugar,  three  eggs,  one  table- 
spoonful of  ginger,  one  teaspoonful  allspice,  one 
teaspoonful  cloves,  one  teaspoonful  of  cinnamon, 
one  teaspoonful  soda  dissolved  in  the  milk;  this 
makes  two  large  cakes.  Half  portion  enough  for 
a  small  family. 

SPONGE  GINGERBREAD. 

Mix  one  cup  of  molasses,  half  cup  of  melted 
butter  and  tablespoonful  of  ginger;  make  them 
quite  warm,  and  add  teaspoonful  soda,  then  add 
one  cup  of  sour  milk,  two  eggs  beaten,  and  flour 
to  make  like  pound  cake. 


30 


HARD    GINGERBREAD.—  PUFF    CAKE, 


HARD  GINGERBREAD. 

To  one  quart  flour  allow  one  pint  of  molasses, 
in  which  lias  been  dissolved  one  dessertspoonful 
of  soda;  flavor  with  notiiing  but  ginger;  do  not 
handle  too  much,  and  roll  and  cut  in  any  shape 
desired. 

GINGER-SNAPS. 

One  cup  sugar,  one  of  molasses,  one  of  lard  or 
butter,  two  eggs,  one  teaspoonful  of  ginger,  one 
of  cinnamon,  one  tablespoonful  of  soda,  one  of 
vinegar,  a  little  salt;  dissolve  the  soda  in  a  little 
warm  water;  add  the  vinegar  to  the  soda;  let  it 
foam  well,  then  add  to  the  dough;  mix  hard,  roll 
thin;  bake  quick. 

GINGER-SNAPS. 

Boil  together  one  pint  of  molasses,  sorghum  is 
excellent  for  this,  one  teacupful  of  shortening, 
some  consider  beef  suet  the  "  snappiest,"  a  pinch 
of  salt,  a  tablespoonful  of  ginger:  let  it  really  boil 
for  about  two  minutes,  then  set  aside  to  cool; 
when  cool,  add  two  level  leaspoonf uls  of  soda,  and 
beat  all  together  thoroughly;  add  flour  to  make  a 
dough  as  soft  as  you  can  roll  out  very  thin;  cut 
into  shapes,  and  bake  in  a  hot  oven,  not  too  hot, 
as  they  scorch  very  easily, 

GINGER-SNAPS. 

Two  cups  of  molasses,  one  cup  of  brown  sugar, 
one  cup  of  butter  or  lard,  one  tablespoonful  ginger, 
one  teaspoonful  of  soda,  dissolved  in  a  very  little 
hot  water;  mix  very  thick,  and  roll  thin, 

GINGER  DROPS. 

One  cup  lard,  one  cup  molasses,  one  cup  brown 
sugar,  three  eggs,  tablespoonful  ginger,  one  table- 
spoonful soda  dissolved  in  a  cup  of  boiling  water, 
five  cups  of  flour;  drop  in  tablespoons  on  buttered 
paper  in  pans. 

GINGER  POUND  CAKE,  WITH  FRUIT. 

Three-fourths  pound  sugar,  three-fourths  pound 
butter,  two  pounds  flour,  six  eggs,  one  quart 
molasses,  one-half  pound  currants,  one-rourth 
pound  raisins,  three  tablespoonfuls  ginger,  one 
teaspoonful  cloves,  two  teaspoonfuls  cinnamon, 
three  teaspoonfuls  baking  powder,  three  table- 
spoonfuls  milk;  mix  all  well,  and  bake  one  hour, 

HONEY  CAKE. 

One  cup  of  butter,  two  cups  of  honey,  four  eggs 
well  beaten,  one  tablespoonful  essence  of  lemon, 


half  a  cupful  sour  milk,  one  teaspoonful  soda, 
flour  enough  to  make  it  as  stiff  as  can  well  be 
stirred;  bake  at  once  in  a  quick  oven. 

ICE  CREAM  CAKE. 

Make  a  sponge  cake  as  follows:  four  eggs  beaten 
separately,  one  cup  of  sugar,  one  cup  of  flour,  and 
one  teaspoonful  of  baking  powder;  bake  in  layers, 
and  let  them  get  cold;  take  two  cups  of  sweet 
cream,  and  beat  untU  light;  sweeten  and  flavor 
with  vanilla;  pour  hot  water  over  a  pound  of 
almonds  to  remove  the  skin,  chop  fine  and  then 
mix  with  the  cream;  spread  thickly  between  the 
layers  of  cake. 

JELLY  ROLL. 

Four  eggs,  one  cup  of  sugar,  one  cup  of  flour, 
one  teaspoonful  baking  powder,  pinch  of  salt; 
spread  thin  on  long  tins;  flavor  the  jelly  and 
spread  on  while  hot  and  roll  up. 

JUMBLES. 

Three-fourths  cup  of  butter,  one  an  a  half 
cups  of  sugar,  three  eggs,  three  tablespoonfuls  of 
milk,  flour  to  roll,  and  teaspoonful  of  baking  pow- 
der; roll;  sprinkle  with  granulated  sugar,  gently 
roll  it  in;  cut  out,  with  a  hole  in  center,  and  bake. 

PEACH  CAKE. 

Bake  sponge  cake  in  layers;  cut  peaches  in  very 
thin  slices,  and  spread  upon  the  cake;  sweeten, 
flavor,  and  whip  some  sweet  cream,  and  spread 
over  each  layer,  and  over  the  top. 

PORCUPINE  CAKE. 

One  large  cup  white  sugar,  one-half  cup  butter, 
one  egg,  one  cup  sweet  milk,  one  and  one-half 
teaspoonfuls  baking  powder,  two  cups  flour;  mix 
above  ingredients  together  as  usual,  and  bake; 
when  the  cake  is  cold,  and  just  before  serving, 
pour  the  following  cream  over  it.  after  having 
stuck  a  teacupful  of  soft  almonds  over  the  top  of  it: 

Cream  :  Two  eggs,  one  quart  milk,  one  cup 
sugar,  two  tablespoonfuls  corn  starch,  one-half 
teaspoonful  vanilla;  dissolve  the  starch  in  a  little 
mNk,  add  beaten  eggs,  sugar,  and  the  rest  of  the 
milk,  and  cook  as  a  custard. 

PUFF  CAKE. 

Two  cups  of  sugar,  three  eggs,  three-fourths 
cup  of  butter,  one  cup  of  milk,  three  cups  of 
flour,  two  spoonfuls  baking  powder;  bake  quickly 
in  loaf. 


POUND    CAKE.—  WHITE    POUND    CAKE. 


\\ 


POUND  CAKE. 

One  pound  granulated  sugar  and  one  pound 
flour,  both  thoroughly  sifted;  three- fourths  pound 
butter  (well  washed),  ten  eggs;  separate  the  eggs; 
beat  sugar  and  butter  to  a  smooth  cream  with  the 
hand;  add  the  beaten  yolks;  then  add  a  httle  of 
both  flour  and  white  of  eggs  at  a  time,  stirring 
briskly  all  the  time  until  all  is  added;  bake  in  a 
large  pan,  with  cup  or  tube  in  center;  a  slow, 
steady  fire  is  necessary. 

RIBBON  TAKE. 

Two  cups  of  sugar,  half  a  cup  of  butter,  three 
eggs,  three-fourths  cup  of  milk,  flour  to  make  the 
proper  consistency,  and  a  teaspoonful  baking 
powder;  take  out  one-third,  and  add  to  it  a  cup  of 
raisins,  one  of  currants,  citron,  spice,  and  table- 
spoonful  of  molasses;  bake  in  layers,  and  put 
together  with  jelly  while  warm,  having  the  fruit 
cake  in  the  middle. 

RIBBON  FIG  CAKE. 

White  Part  :  Two  cups  of  sugar,  two-thirds 
cup  of  butter,  beaten  to  a  cream;  add  two-thirds 
of  a  cup  of  milk  and  three  cups  of  flour,  alter- 
nately, two  teaspoonfuls  of  baking  powder,  and 
then  the  whites  of  eight  eggs,  beaten  light;  bake 
in  layers. 

Gold  Pakt  :  Beat  a  little  more  than  half  a  cup 
of  butter  and  a  cup  of  sugar  to  a  cream ;  add  the 
jolksof  seven  eggs  and  one  whole  egg, well  beaten, 
one-half  cup  of  milk,  and  one  and  one-half  cups  of 
flour,  mixed  with  one  teaspoonful  baking  powder; 
season  strongly  with  cinnamon  and  allspice. 

Put  half  the  gold  cake  into  a  pan,  and  lay  on  it 
halved  figs  closely;  dust  with  a  little  flour,  and 
then  put  on  the  rest  of  the  cake,  and  bake;  put 
the  gold  cake  between  the  white  cakes,  using 
frosting  between  them,  and  cover  with  frosting. 

SHORT  CAKE. 

Take  one  pound  of  sifted  flour,  quarter  pound 
of  butter,  and  half  as  much  lard,  very  little  salt,  a 
pinch  of  soda,  well  dissolved  in  just  vinegar 
enough  to  cover  it;  work  all  well  together  with 
ice-cold  water  enough  to  make  a  stif3f  dough;  roll 
it  into  paste  half  an  inch  thick;  cut  it  into  cakes; 
pick  the  top  with  a  fork,  bake  in  a  quick  oven. 

SPICE  CAKE. 

One  cup  of  butter,  two  cups  of  sugar,  one-half 
cup  of  milk,  five  eggs,  two  cups  of  flour,  teaspoon- 
ful each  of  cinnamon  and  allspice,  nutmeg,  essence 
of  lemon,  three  teaspoonfuls  of  baking  powder. 


SPICE  CAKE. 

One  cup  of  butter,  two  cups  of  sugar,  one  cup 
of  milk,  the  yolks  of  eight  eggs,  three  cups  of 
flour,  three  teaspoonfuls  of  baking  powder,  one 
tablespoonful  each  of  cinnamon,  nutmeg,  cloves, 
and  allspice. 

SEED  CAKES. 

One  cup  of  butter,  two  cups  of  sugar,  one  cup 
of  milk,  three  eggs,  two  teaspoonfuls  of  caraway 
seeds,  two  teaspoonfuls  cream  of  tartar,  one  tea- 
spoonful of  soda,  and  flour  enough  to  roll  them 
smooth.    Half  this  recipe  makes  a  good  many. 

WATERMELON  CAKE. 

White  Pabt  :  Two  cups  of  pulverized  sugar, 
two-thirds  of  a  cup  of  butter,  two-thirds  of  a  cup 
of  sweet  milk,  three  cups  of  flour,  whites  of  five 
eggs,  one  tablespoonful  of  baking  powder. 

Red  Part  :  One  cup  of  red  sugar,  one-third  of 
a  cup  of  butter,  one-third  of  a  cup  of  sweet  milk, 
two  cups  of  flour,  one  tablespoonful  of  baking 
powder,  yolks  of.  five  eggs,  half  a  pound  of  raisms. 

Put  the  red  part  in  the  center  of  the  pan,  and 
the  white  part  on  the  outside. 

WEDDING  CAKE. 

One  pound  of  fine  sugar,  one  pound  of  butter, 
one-half  pound  of  citron  chopped  fine,  one  pound 
of  flour,  one  pound  of  currants,  twelve  eggs,  one 
and  one-quarter  pounds  of  raisins  seeded  and 
cliopped,  one  tablespoonful  of  cinnamon,  two 
tablespoonfuls  of  nutmeg,  two  tablespoonfuls  of 
cloves,  wine-glass  of  best  brandy ;  stir  lo  a  cream 
the  butter  and  sugar;  add  the  beaten  yolks  of  the 
eggs,  and  stir  all  very  well  before  putting  in  half 
the  flour;  then  add  spices,  next  the  whipped 
whites  stirred  in  alternately  with  the  rest  of  flour; 
last,  the  fruit  and  brandy;  bake  three  hours  in  a 
slow  oven. 

WHITE  CAKE. 

One  cup  of  butter,  three  cups  of  sugar,  beaten 
to  a  cream;  four  cups  of  flour  and  half  cup  of 
corn  starch,  added  alternately,  with  a  cup  of  sweet 
milk;  two  teaspoonfuls  baking  powder;  flavor  to 
taste ;  lastly,  the  whites  of  twelve  eggs,  beaten  to 
a  stiff  froth. 

WHITE  POUND  CAKE. 

One  pound  sugar,  one-half  pound  butter,  beaten 
to  a  cream;  one  pound  of  flour,  two  teaspoonfuls 
of  baking  powder,  whites  of  sixteen  eggs,  beaten 
to  a  stiff  froth  and  added  last;  put  into  a  moderate 
oven  and  gradually  increase  the  heat;  cover  with 
frosting  while  warm. 


BAKED   EGGS.— CHEESE   RELISH. 


EGGS   AND   OMELETS. 


BAKED  EGGS. 

Break  the  eggs  into  a  buttered  dish  and  season; 
add  small  bits  of  butter  and  a  little  cream,  bake 
fifteen  minutes. 

'  EGG  TOAST. 

Beat  four  eggs,  yolks  and  whites,  together 
thoroughly;  put  two  tablespoonfuls  of  butter  into 
a  saucepan  and  melt  slowly;  then  pour  in  the 
eggs  and  heat  icithout  boiling  over  a  slow  fire, 
stirring  constantly;  add  a  little  salt  and  when  hot 
spread  on  slices  of  nicely-browned  toast  and  serve 
at  once. 

CHEESE  OMELET. 

Butter  the  sides  of  a  deep  dish  and  cover  with 
thin  slices  of  rich  cheese;  lay  over  the  cheese 
thin  slices  of  well-buttered  bread,  first  covering 
the  cheese  with  a  little  red  pepper  and  mustard; 
then  anotlier  layer  of  cheese;  beat  the  yolk  of  an 
egg  in  a  cup  of  cream— milk  will  do— and  pour 
over  the  dish,  and  put  at  once  into  the  oven; 
bake  till  nicely  brown.  Serve  hot,  or  it  will  be 
tough,  hard  and  worthless. 

BAKED  OMELET. 

Beat  the  yolks  of  six  eggs,  and  add  the  whites 
of  three  eggs  beaten  very  light;  salt  and  pepper  to 
taste,  a  tablespoon ful  of  flour  mixed  in  a  cup  of 
milk;  pour  into  a  well  buttered  pan  and  put  into 
a  hot  oven;  when  thick  pour  over  it  the  whites  of 
three  eggs  beaten  light,  and  brown.  Serve  im- 
mediately. 

BOILED   EGGS,  WITH  SAUCE. 

Boil  hard,  remove  the  shell,  set  in  a  hot  dish, 
and  serve  with  piquante  sauce. 

BAKED  EGGS. 

Mix  some  finely  chopped  ham  and  breadcrumbs 
in  about  equal  proportions,  and  season  with  salt 
and  pepper,  and  moisten  with  milk  and  a  little 
xaelted  butter;  half  fill  some  patty  pans  with  the 


mixture,  break  over  the  top  of  each  an  egg, 
sprinkle  with  fine  bread  crumbs,  and  bake;  serve 
hot, 

SCRAMBLED  EGGS  WITH  HAM. 

Put  into  a  pan,  butter,  a  little  pepper  and  salt, 
and  a  little  milk;  when  hot  drop  in  the  eggs,  and 
with  a  knife  cut  the  eggs  and  scrape  them  from 
the  bottom ;  add  some  cold  ham  chopped  fine,  and 
when  done,  serve  in  a  hot  dish. 

OMELET  WITH  OYSTERS. 

Allow  one  egg  for  each  person,  and  beat,  separ- 
ately, very  light;  season;  just  before  cooking  add 
the  oysters  which  have  been  previously  scalded  in 
their  own  liquor. 

PROPER  WAY  TO  {COOK  EGGS. 

Butter  a  tin  plate  and  break  in  your  eggs;  set 
in  a  steamer;  place  over  a  kettle  of  boiling  water, 
and  steam  until  the  whites  are  cooked;  they  are 
more  ornamental  when  broken  into  patty  tins,  as 
they  keep  their  form  better;  the  whites  of  the 
eggs,  when  cooked  in  this  manner,  are  tender  and 
light,  and  not  tough  and  leathery,  as  if  cooked  by 
any  other  process;  they  can'  be  eaten  by  invalids, 
and  they  certainly  are  very  much  richer  than  by 
any  other  method;  if  cooked  in  the  shell  they  taste 
of  the  lime  contained  in  them,  and  if  broken  into 
boiling  water,  it  destroys  their  flavor. 

TO  PRESERVE  EGGS. 

Pack  them  when  perfectly  fresh,  in  wheat  bran, 
the  small  ends  down,  and  so  loosely  as  to  prevent 
their  coming  in  contact  with  each  each  other,  or 
the  sides  or  bottom  of  the  vessel  which  contains 
them.  Cover  carefully  with  bran,  well  pressed 
down. 

A  NICE  CHEESE  RELISH. 

Four  ounces  of  flour,  four  ounces  of  cheese,  and 
three  of  butter;  salt,  pepper,  and  a  dash  of  cayenne 
pepper;  knead  it  altogether,  roll  thin,  cut  in  strips 
like  lady's  fingers,  and  bake  a  delicate  brown. 


JELLIED    APPLES.— CURRANT    JELLY 


?>Z 


JELLIES,  JAMS,  PRESERVES,   Etc. 


GENERAL  HINTS. 

A  flannel  bag  is  the  best  for  straining  jelly.  If 
possible  avoid  putting  jelly  in  any  stage  in  a  metal 
vessel.  For  every  pint  of  strained  juice  allow  a 
pound  of  sugar.    Granulated  sugar  is  the  best. 

In  all  cases  it  is  best  to  boil  tbe  juice  fifteen 
minutes  before  adding  the  sugar,  tlius  insuring 
the  necessary  evaporation,  and  avoiding  the  lia- 
bility to  burn  it. 

It  is  well  also  to  heat  the  sugar  before  it  is  added, 
as  in  so  doing  the  boiling  process  will  not  be 
interrupted. 

All  jelly  sliould  be  made  over  a  moderate  fire, 
and  be  carefully  watched  and  skimmed. 

In  making  preserves,  there  must  be  no  economy 
of  time  and  care,  and  the  fruit  must  be  fresh. 

Boil  without  covering,  and  very  gently. 

Jellies  and  jams  must  not  be  covered  and  put 
away  imtil  cold. 

Marmalades  require  constant  stirring. 

In  making  jams,  boil  the  fruit  fifteen  minutes 
before  adding  the  sugar. 

Mash  the  fruit  before  cooking. 

JELLIED  APPLES. 

Peel  and  core,  whole,  small-sized  apples;  put 
them  into  water  enough  to  cover,  with  some  lem- 
ons, and  boil  until  tender,  and  then  take  out; 
make  a  syrup  of  one-half  pound  of  sugar  to  one 
pound  of  fruit  and  put  apples  and  lemons,  sliced, 
into  the  syrup,  and  boil  very  gently  until  clear,  and 
then  skim  out  into  a  deep  dish;  to  the  syrup  add 
an  ounce  of  isinglass  or  gelatine  dissolved  in  a 
little  water,  and  let  it  boil  a  moment;  garnish  the 
apples  with  the  lemon  slices,  and  strain  tlie  syrup 
over  them. 

APPLE  JELLY.  ^ 

Peel  two  dozen  golden  pippins  or  Margills,  boil 
them  with  one  quart  of  water  and  half  an  ounce 
of  isinglass;  when  the  isinglass  is  dissolved,  and 
the  apples  reduced  to  a  pulp,  strain;  add  tlie  juice 
of  a  lemon  and  the  grated  rind  with  a  pound  and 
a  quarter  of  loaf  sugar;  boil  togetlier  twenty  min- 
utes and  strain.  It  is  served  at  the  table  for 
sweetening  apple  pies. 


APPLE  JELLY. 

Quarter  the  apples,  and  cover  them  with  water; 
cook  and  strain  them,  and  to  a  pint  of  juice  put 
three-fourths  of  a  pound  of  sugar;  boil  twenty 
minutes  and  flavor  with  lemon  or  vanilla, 

CRAB-APPLE  JELLY. 

Procure  the  Siberian  crab,  pick  out  those  that 
are  perfectly  firm;  wash  in  water,  and  pour  over 
them  just  enough  water  to  cover;  let  them  cook 
until  soft,  then  strain  through  a  jelly-bag;  add  one 
pound  of  sugar  to  one  pint  of  juice;  let  boil 
twenty  minutes. 

CRAB-APPLE  JELLY. 

Take  good  sound  crab-apples;  cut  in  half;  take 
out  stems  and  blossoms;  put  in  preserving  kettle, 
and  pour  in  cold  water  till  the  crab-apples  are  en- 
tirely covered;  then  place  it  over  a  slow  fire,  and 
allow  ii  to  come  to  the  boiling  point,  or  until  the 
apples  are  quite  soft;  strain  them  through  a 
colander  (not  the  pulp  but  simply  the  juice)  into 
an  earthen  vessel,  and  let  it  stand  over  night;  in 
the  morning  strain  with  care  through  a  flannel 
jelly-bag,  and  measure;  place  it  again  in  the 
preserving  kettle  and  allow  it  to  come  slowly  to 
boiling  point;  let  it  boil  for  fifteen  minutes,  and 
meanwhile  skim  with  care;  for  every  pint  of  this 
juice  when  strained,  allow  one  pound  of  granu- 
lated sugar;  place  the  sugar  in  a  warm  oven  in 
shallow  pans  or  plates  and  heat,  take  care  not  to 
have  it  warm  enough  to  melt;  when  the  juice 
has  boiled  fifteen  minutes  pour  in  the  warm  sugar, 
and  letjall  boil  together  about  five  minutes  more; 
then'take  from  the  fire  and  pour  into  jelly-glasses 
or  bowls. 

CURRANT  JELLY. 

Mash  the  currants  without  heating,  having 
removed  them  from  the  stems;  strain  through  a 
flaiuiel  bag;  measure  by  pints,  and  place  over  the 
fire,  in  preserving  kettle;  let  it  boil  fifteen  minutes, 
carefully  skimming;  then  for  every  pint  of  juice 
add  a  pound  of  heated  sugar,  and  boii  ten  minutes 
longer,  put  in  glasses  or  bowls,  and  seal. 


34 


CURRANT    JELLY.— GREEN    GAGES. 


CURRANT  JELLY. 
This  recipe  has  three  advantages:  First,  it  never 
fails,  as  the  old  plan  is  sure  to  do  five  times  out  of 
eight;  secondly,  it  requires  but  half  the  usual 
quantity  of  sugar,  and  so  retains  the  grateful 
acidity  and  peculiar  flavor  of  the  fruit;  thirdly,  it 
is  by  far  less  trouolesorae  than  the  usual  method. 
Weigh  the  currants  without  taking  the  trouble  to 
remove  the  stems;  do  not  wash  them,  but  care- 
fully remove  leaves  and  whatever  may  adhere 
to  them;  to  each  pound  of  fruit  a'low  half  the 
weight  of  granulated  or  pure  loaf  sugar;  put  a 
few  currants  into  a  porcelain-lined  kettle,  and 
press  them  with  a  potato-masher,  or  any  thing  con- 
venient, in  order  to  secure  sufficient  liquid  to  pre- 
vent burning;  then  add  the  remainder  of  the 
fruit  and  boil  freely  for  twenty  minutes,  stirring 
occasionally  to  prevent  burning;  take  out  and 
strain  carefully  through  a  three-cornered  bag  of 
strong,  close  texture,  putting  the  liquid  into  either 
earthen  or  wooden  vessels— never  in  tin,  as  the 
action  of  the  acid  on  tin  materially  affects  both 
color  and  flavor;  when  strained,  return  the  liquid  _ 
to  the  kettle,  without  the  trouble  of  measuring, 
and  let  it  boil  thoroughly  for  a  moment  or  so,  and 
then  add  the  sugar;  the  moment  the  sugar  is  en- 
tirely dissolved,  the  jelly  is  done,  and  must  be 
immediately  dished,  or  placed  in  glasses;  it  will 
jelly  upon  the  side  of  the  cup  as  it  is  taken  up, 
leaving  no  doubt  as  to  the  result.  Gather  the 
fruit  early,  as  soon  as  fully  ripe,  since  the  pulp 
softens  and  the  juice  is  less  rich  if  allowed  to  re- 
main long  after  ripening.  In  our  climate,  the 
first  week  in  July  is  usually  considered  the  time 
to  make  currant  jelly.  Never  gather  currants  or 
other  soft  or  small  seed  fruit  immediately  after  a 
rain  for  preserving  purposes,  as  they  are  greatly 
impoverished  by  the  moisture  absorbed.  In  pre- 
serving all  fruits  of  this  class,  it  they  are  boiled 
until  tender  or  transparent  in  a  small  quantity  of 
water,  and  the  sugar  is  added  afterward,  the  hard- 
ness of  the  seeds,  so  objectionable  in  small  fruits, 
will  be  thus  avoided.  A  delicious  jam  may  be 
made  of  blackberries,  currants,  and  raspberries, 
or  with  currants  with  a  few  raspberries  to  flavor, 
by  observing  the  above  suggestion,  and  adding 
sugar,  pound  for  pound,  and  boiling  about  twenty 
minutes. 

CURRANT  JELLY  WITHOUT  COOKING. 

Press  the  juice  from  the  currants,  and  strain  it; 
to  every  pint  put  a  pound  of  fine  white  sugar; 
mix  them  together  until  the  sugar  is  dissolved; 
then  put  it  in  jars;  seal  them  and  expose  them  to 
a  hot  sun  for  two  or  three  days. 


GRAPE  JELLY. 
Grapes  to  be  used  before  they  are  ripe— when 
just  turning.  Stem  the  grapes  and  slightly  cook 
them;  then  strain  and  take  a  pint  of  sugar  to  a 
pint  of  juice.  It  makes  the  jelly  of  a  light-red 
color,  and  much  finer  flavored  than  ripe  grapes. 

APPLE  JAM. 

Ten  pounds  of  best  cooking  apples,  pavx  and 
slice;  seven  pounds  of  loaf  sugar,  the  juice  of 
three  lemons,  rind  of  one  lemon,  boil  altogether 
slowly,  stir  and  mash  well;  when  they  become 
clear,  put  into  molds.  The  apples  should  be  put 
in  water,  to  preserve  their  color. 

APPLE  PRESERVES. 

Take  three-quarters  of  a  pound  of  sugar  to  a 
pound  of  apples;  make  a  syrup  of  the  sugar  and 
water,  in  which  root  ginger  has  been  boiled  until 
strongly  flavored;  add  a  few  slices  of  lemon,  and 
when  the  syrup  is  clear  add  the  apples,  a  few  at  a 
time,  and  cook  until  transparent;  pour  the  syrup 
over  the  apples  when  cold. 

CHERRY  JAM. 

To  each  pound  of  cherries  allow  three-quarters 
of  a  pound  of  sugar;  stone  them,  and  as  you  do 
so,  throw  the  sugar  gradually  into  the  dish  with 
them;  cover  them,  and  let  them  set  over  night; 
next  day  boil  slowly  until  the  cherries  and  sugar 
form  a  smooth  thick  mass;  put  up  in  jars. 

DAMSON  PRESERVES. 

To  four  pounds  of  damsons  use  three  pounds 
of  sugar;  prick  each  damson  with  a  needle;  dis- 
solve the  sugar  with  one-half  pint  of  water,  and 
put  it  on  the  fire;  when  it  simmers  put  in  as  many 
damsons  as  will  lie  on  the  top;  when  they  open, 
take  them  out  and  lay  them  on  a  dish,  and  put 
others  in,  and  so  on  until  all  have  been  in;  then 
put  them  all  in  the  kettle  together  and  let  them 
stfcw  until  done;  put  them  in  jars  and  seal  them. 

GREEN  GAGE  PRESERVES. 

When  the  fruit  is  ripe,  wipe  them  clean,  and  to 
one  pound  of  fruit  put  one-quarter  pound  of  sugar, 
which  will  make  a  fine  syrup;  boil  tiie  fruit  until 
it  is  perfectly  done,  in  this  syrup;  then  make  a 
fresh  syrup  of  one  pound  of  fruit  to  one  pound 
of  sugar;  moisten  the  sugar  with  water;  when 
the  syrup  boils  put  in  the  fruit,  and  leave  for 
fifteen  minutes;  then  put  the  fruit  in  jars;  boil 
the  syrup  until  thick,  and  when  only  milk  warm, 
pour  it  over  the  fruit;  tie  the  jars  tightly  and  keep 
in  a  warm  place. 


CITRON   PRESERVES.—  RASPBERRY    JAM.       35 


CITRON  PRESERVES. 
Pare,  core,  and  slice,  or  cut  into  fancy  shapes; 
allow  one  pound  of  sugar  to  one  pound  of  fruit; 
flavor  with  lemon  and  ginger  root;  slice  tlie  lemon 
and  boil  in  water  until  clear;  save  the  water  and 
put  the  lemon  into  cold  water  until  needed;  put 
the  ginger  root  into  water  and  boil  until  the  water 
is  sufficiently  flavored,  and  then  remove;  put  the 
sugar  into  the  ginger  water  and  boil,  and  skim 
very  thoroughly;  then  put  in  the  citron  and  juice 
of  the  lemons,  and  boil  until  transparent;  when 
almost  done,  add  the  lemon  slices;  skim  out  t'le 
citron  carefully,  and  pour  the  syrup  over  them. 

GRAPE  PRESERVES. 

Press  with  the  fingers  the  pulp  from  the  fruit; 
put  the  pulp  on  the  fire  and  boil;  then  press  the 
whole  through  a  colander  or  sieve  to  remove  the 
seeds;  put  juice,  pulp,  and  skins  together,  and  to 
every  pint  add  a  pound  of  sugar,  and  boil  until 
thick. 

NONPAREIL  PRESERVES. 

Take  cucumbers  as  near  uniform  size  as  possible, 
about  half  grown,  and  lay  in  strong'  brine  for  six 
or  seven  days;  wash  and  soak  them  twenty-four 
hours  in  clear  water,  changing  it  three  or  four 
times;  take  a  metal  kettle,  and  line  it  with  grape 
leaves,  lay  in  the  cucumbers  with  some  alum 
sprinkled,  in,  and  cover  with  clear  water  and  vine 
leaves;  then  cover  the  kettle  close,  and  green  them 
as  if  for  pickles,  but  not  boil  them;  when  greened, 
put  them  in  ice  water;  after  they  have  become 
perfectly  cold,  slit  them  open  on  one  side,  and  with 
a  small  knife  take  out  the  seeds;  then  stuff  them 
with  a  mixture  of  chopped  citron  and  raisins, 
then  sew  them  up;  weigh  them,  and  for.  every 
pound  of  cucumbers  allow  a  pound  of  sugar  and 
a  pint  of  water;  let  the  water  and  sugar  boil,  and 
after  thoroughly  skimming  it  drop  in  the  cucum- 
bers; let  them  boil  slowly  for  half  an  hour,  and 
then  take  them  out  and  put  in  the  sun  on  a  shal- 
low dish,  and  allow  the  syrup  to  boil  down,  after 
which  add  some  few  slices  of  ginger  root,  put  back 
the  cucumbers,  and  let  all  boil  again  about  five 
minutes;  take  out,  put  in  glass  jars,  and  seal  when 
cold.    These  sweetmeats  improve  with  age. 

PINEAPPLE  PRESERVES. 
Pare  and  core  and  cut  in  small  slices  on  a  slaw- 
cutter;  to  a  pound  of  pineapple  put  one  pound  of 
sugar;  let  it  boil  twenty  minutes;  put  in  jars,  and 
cover  with  egg  papers. 

PINEAPPLE  JAM. 
Pare,  core,  and  grate  fine  on  a  grater*  then  pro- 
ceed the  sanie  as  for  pineapple  preserves. 


PEAR  PRESERVES. 

Preserve  as  directed  for  quince  preserves,  and 
flavor  with  ginger-root  and  lemon,  or  with  a  few 
cloves  stuck  into  the  fruit. 

PEACH  PRESERVES. 

Pare  the  fruit  carefully  and  remove  the  pits; 
boil  the  pits  in  water  until  all  the  flavor  is  ex- 
tracted, allowing  one-half  a  pint  for  each  pound 
of  fruit;  add  more  as  it  evaporates;  add  the  sugar; 
skim  carefully,  and  when  clear,  add  the  peaches, 
a  few  at  a  time;  cook  gently  for  twelve  minutes, 
and  then  skim  out  carefully,  and  add  more  until 
all  are  done;  then  pour  the  syrup  over  the  whole; 
the  next  day  drain  off  the  syrup  and  boil  a  few  min- 
utes, and  pour  again  over  the  fruit;  repeat  this 
for  three  or  four  days  in  succession  until  the  fruit 
is  clear. 

PLUM  PRESERVES. 

"Wash  and  prick  the  plums  and  lay  in  a  stone 
jar;  allow  a  pound  of  sugar  to  a  pound  of  fruit; 
make  a  rich  syrup,  and  pour,  while  hot,  over  the 
plums,  and  cover  closely;  drain  off  and  boil  the 
syrup  for  four  successive  days,  and  put  all  together 
in  the  kettle  and  boil  for  half  an  hour. 

QUINCE  PRESERVES. 

Pare,  core,  and  quarter  the  fruit;  boil  In  clear 
water  enough  to  cover  until  they  are  tender;  make 
a  syrup  with  two  pounds  of  sugar  and  a  pint  of 
water;  when  boiling  hot,  add  the  quinces;  allow 
three-quarters  of  a  pound  of  sugar  to  a  pound  of 
fruit;  use  parings  and  cores  for  jelly. 

STRAWBERRY  OR  RASPBERRY  JAM. 

To  one  pound  of  berries  allow  one  and  one- 
quarter  pounds  of  sugar;  heat  an  earthen  bowl 
hot  on  the  stove,  then  remove  it  from  the  stove  and 
put  into  it  the  berries  and  sugar,  and  beat  them 
hard  with  a  wooden  spoon  for  as  much  as  an  hour 
and  a  half;  do  not  cook  at  all;  put  in  jars  with 
egg  papers. 

RASPBERRY  JAM. 

Allow  one  pound  of  sugar  to  a  pound  of  berries, 
and  one  pint  of  currant  juice  to  five  pounds  of 
berries,  adding  one  extra  pound  of  sugar  for  each 
pint  of  currant  juice;  mix  tiie  berries  and  sugar 
in  layers,  then  mash  the  berries  with  potato- 
masher;  add  currant  juice  and  let  boil  one  half- 
hour;  put  in  tumblers,  cover  with  egg  papers, 
while  hot;  make  blackberry,  strawberry,  and  cur- 
rant jam  the  same  way,  omitting  the  currant  juice. 


36 


WATERMELON  RINDS.— APPLE    BUTTER. 


TO  PRESERVE  WATERMELON  RINDS. 

Soak  the  fruit  in  salt  water  three  days,  in  fresh 
water  three  days:  boil  in  alum  water;  soak  in 
fresh  water  over  a  day  and  night,  changing  the 
water  several  times;  boil  in  ginger  water;  to  one 
pound  of  fruit,  one  and  one-fourth  pounds  of 
sugar,  and  put  in  ginger  and  mace;  flavor  with 
oil  of  lemon. 

TO  PRESERVE  WATERMELON  RINDS. 

After  cutting  your  rind  properly,  boil  it  in  clean 
water  with  vine  leaves  between  each  layer;  a  piece 
of  alum,  the  size  of  a  hickory  nut,  is  sufficient  for 
a  kettlefui;  after  boiling  it,  put  it  into  ice- water  to 
cool;  then  repeat  this  a  second  time,  each  time 
putting  it  to  cool;  each  time  boiling  one  hour; 
prepare  the  syrup  with  one  and  one-fourth  pounds 
of  sugar  to  each  pound  of  fruit;  green  ginger 
boiled  in  the  water  you  make  your  syrup  with 
flavors  it,  or  three  lemons  to  six  pounds  of  fruit; 
if  the  syrup  thickens  too  fast,  add  a  little  water; 
the  rind  should  be  boiled  in  the  water  until  clear 
and  green. 

APPLE  MARMALADE. 

Twelve  pounds  of  apples,  three  pounds  of  brown 
sugar,  three  lemons;  boil  slowly,  masli  well. 

ORANGE  MARMALADE. 

Separate  the  pulp  from  the  skin;  boil  the  skins 
until  very  tender,  then  chop  fine;  separate  as  much 
as  possible  the  white  part  from  the  yellow— using 
only  the  yellow;  then  to  every  pound  of  pulp  and 
skins  add  one  pound  of  sugar,  and  boil  twenty 
minutes. 

ORANGE  MARMALADE. 

Allow  three-fourths  of  a  pound  of  sugar  to  a 
pound  of  fruit;  peel  and  quarter  the  oranges;  re- 
move carefully  the  inner  skin  from  the  peels,  and 
boil  in  a  large  quantity  of  water  for  two  hours, 
changing  the  water  and  renewing  with  hot;  then 
cut  into  fine  shreds;  press  the  inside  of  oranges 
through  a  sieve;  put  into  the  preserving  kettle 
with  a  little  water,  and  after  it  has  boiled  a  few 
moments  add  the  sugar  and  shredded  peel,  and 
boil  twenty  minutes;  the  rind  and  juice  of  lem- 
ons in  the  proportion  of  one  to  five  is  an  improve- 
ment. 

PEACH  MARMALADE. 

Use  three-fourths  of  a  pound  of  sugar  to  a 
pound  of  fruit;  boil  the  pits  until  the  water  is 
well  flavored;  peel  and  quarter  the  peaches,  and 
add  to  the  water  boiling,  half  an  hour  before 
adding  the  sugar;  stir  constantly;  boil  an  hour 
after  adding  tlie  sugar. 


QUINCE  MARMALADE. 

Ten  pounds  of  ripe  yellow  quinces,  wash  clean, 
pare  and  core  them  and  cut  them  into  small 
pieces.  To  each  pound  of  quinces  allow  half  a 
pound  of  white  sugar;  put  the  parings  and  cores 
into  a  kettle,  with  enough  water  to  cover  them; 
boil  slowly  until  quite  soft:  then,  having  put  the 
quinces  with  the  sugar  into  a  porcelain  kettle, 
strain  over  them,  through  a  cloth,  the  liquid  from 
the  parings,  and  cover;  boil  the  whole  over  a  clear 
fire  until  it  becomes  quite  smooth  and  thick,  keep- 
ing it  covered  except  when  you  are  skimming  it, 
and  watching  and  stirring  closely  to  prevent  stick- 
ing at  the  bottom;  when  cold,  put  in  glass  jars. 

CREMATED   APPLES. 

Choose  apples  that  will  cook  nicely,  that  is,  will 
cook  without  breaking  into  pieces;  pare  and  core 
them  whole;  make  a  syrup  with  a  pound  of  sugar 
and  a  pint  of  water;  put  in  the  apples  and  boil 
gently  until  about  Ihree-fourthsdone;  skim  them 
out  and  place  them  for  a  few  minutes  into  a  quick 
oven;  boil  down  tlie  syrup,  and  when  the  apples 
are  taken  from  the  oven  and  still  hot,  fill  the 
center  with  marmalade,  and  roll  each  apple  in  the 
syrup;  put  them  on  a  dish  in  the  form  of  a  dome, 
or  as  you  may  desire,  and  pour  over  them  a 
meringue  of  eggs  and  sugar,  and  set  into  the  oven 
to  brown.  ' 

JELLIED  ORANGES. 

Boil  small  oranges  in  water  until  they  can  be 
easily  pierced  with  a  straw,  and  then  cut  in  quar- 
ters; allow  half  a  pound  of  sugar  to  a  pound  of 
fruit,  and  make  a  clear  syrup;  put  in  the  fruit  and 
cook  over  a  slow  fire  until  the  fruit  is  clear;  then 
s  ir  in  an  ounce  of  isinglass  and  let  it  boil  again; 
first  take  out  the  oranges  and  strain  the  jelly  over 

them. 

PIE  PLANT. 

Cut  in  pieces,  put  into  a  baking-dish  in  layers 

wilh  an  equal  weight  of  sugar;  cover  closely  and 

bake. 

APPLE  BUTTER. 

Fill  a  very  large  kettle  with  cider,  and  boll  it 
untd  reduced  to  one-half  the  original  quantity; 
then  have  ready  some  fine  juicy  apples,  pared, 
cored,  and  quartered,  and  put  as  many  into  the 
kettle  as  can  be  kept  moist  by  the  cider;  stir  it 
frequently,  and  when  the  apples  are  stewed  quite 
soft,  take  them  out  with  a  skimmer  that  has  holes 
in  it,  and  put  them  into  a  tub;  then  add  more 
apples  to  the  cider,  and  stew  them  soft  in  the  same 
manner,  stirring  them  nearly  all  the  time  with  a 
Slick;  have  at  hand  some  more  boiled  cider  to  thin 


LEMON   BUTTER.^GREEN   GAGE    PLUMS. 


Z7 


the  apple  butter  in  case  you  should  find  it  too  thick 
in  the  bottle;  at  night  leave  the  apples  to  cool  in  a 
tub,  covered  with  cloths,  and  finish  the  next  day 
by  boiling  the  apples  and  cider  till  the  consistence 
is  that  of  soft  marmalade  and  the  color  a  very  dark 
brown;  twenty  minutes  or  one-half  hour  before 
you  finally  take  from  the  fire,  add  powdered  cin- 
namon, cloves,  and  nutmeg  to  your  taste;  if  the 
spice  is  boiled  too  long,  it  will  lose  its  flavor;  when 
cold  put  into  stone  jars  and  cover  closely;  it  must 
not  be  boiled  in  a  brass  or  metal  kettle,  on  account 
of  the  verdigris  which  the  acid  will  collect  in  it, 
and  which  will  render  the  apple  butter  extremely 
unwholesome,  not  to  say  poisonous. 

APPLE  BUTTER. 

One-half  bushel  of  pippin  apples,  one  gallon  of 
sweet,  fresh  cider,  cook  thoroughly  and  put 
through  a  colander;  place  on  the  fire  and  add  six 
pounds  of  white  sugar;  stir  constantly  while  cook- 
ing, to  prevent  burning;  in  the  course  of  two  or 
three  hours  take  a  little  out  in  a  dish,  and  if  it  has 
a  watery  appearance,  it  should  be  cooked  longer, 
or  until  quite  thick. 

LEMON  BUTTER. 

The  grated  rind  and  juice  of  three  lemons,  three- 
fourths  of  a  pound  of  sugar,  one-half  pound  of 


butter,  five  eggs ;  beat  eggs  and  sugar  well,  then 
add  the  juice,  rind,  and  butter;  mix  well  and  set 
over  a  kettle  of  boiling  water  till  it  is  as  thick  as 
honey;  stir  it  occasionally  while  cooking. 

PEACH  BUTTER. 

To  one  bushel  of  peaches  allow  from  eight  to 
ten  pounds  of  granulated  sugar;  pare  and  halve 
the  peaches,  put  into  the  kettle,  and  stir  constant- 
ly (to  prevent  sticking  to  the  kettle)  until  per- 
fectly smooth  and  rather  thick;  a  part  of  the 
peach-stones  thrown  in  and  cooked  with  the 
peaches  give  it  a  nice  flavor,  and  they  can  be  af- 
terward skimmed  out;  arid  the  sugar  a  short  time 
before  taking  from  the  fire;  put  in  jars  and  cover 
tight;  peaches  for  butter  should  be  neither  too 
mealy  nor  too  juicy. 

PLUM  BUTTER. 

One  peck  of  plums,  one-half  bushel  of  sweet 
apples;  cook  the  apples  and  plums  in  separate 
kettles  until  quite  soft,  only  putting  in  enough 
water  to  prevent  sticking  to  the  bottom  of  the 
kettle;  when  soft,  put  through  a  colander,  and 
then  to  each  pound  of  mixture  allow  three-fourths 
of  a  pound  of  white  sugar;  let  it  cook  for  a  short 
time,  and  bottle. 


Canned    Fruit,    Vegetables,    Etc 


All  fruits  should  be  fresh  and  ripe;  granulated 
sugar  should  always  be  used,  and  also. a  porcelain 
kettle.  Put  the  bottles  in  a  pan  or  kettle  of  cold 
water,  place  on  the  stove  until  the  water  is  boiling 
before  filling  with  the  fruit.  Do  not  use  an  iron 
spoon.  In  preserving  allow  a  pound  of  sugar  to 
one  pound  of  fruit;  these  can  be  put  in  jars  with 
egg  papers.  In  canning  fruit  great  care  should 
be  taken  to  have  the  jars  perfectly  air  tigiit.  Keep 
in  cool,  dark  place. 

CHERRIES. 

Take  Musilla  cherries,  wash  and  remove  the 
pits;  allow  a  pound  of  sugar  to  one  pound  of 
fruit;  make  a  syrup  of  sugar  with  the  juice  and 
sufficient  water  to  cover  the  cherries;  boil  from 
five  to  ten  minutes,  turn  into  bottles  and  seal. 
Some  prefer  one  pint  of  sugar  to  one  quart  of 
pitted  cherries. 


BLACK  RASPBERRIES  AND   BLACKBERRIES. 

To  one  quart  of  berries  allow  one  pint  of  sugar; 
boil  fifteen  minutes  and  put  in  air-tight  jars. 

GREEN  GAGE  PLUMS. 

After  stemming  and  washing  the  fruit,  fill  the 
jars  full,  placing  them  in  a  boiler  of  cold  water, 
just  enough  not  to  have  the  water  boil  over  the 
top  of  the  jars  into  the  fruit;  after  boiling  one- 
half  hour,  or  until  the  fruit  begins  to  be  tender, 
lift  out  the  jars,  and  turn  off  the  juice  that  may 
accumulate  into  a  porcelain  kettle,  and  sufficient 
sugar  to  make  a  rich  syrup;  when  it  boils,  fill  up 
the  jars,  let  them  stand  in  the  boiling  water  ten  or 
fifteen  minutes  longer,  then  lift  out,  one  at  a  time, 
and  seal.  All  kinds  of  plums  are  nice  put  up  in 
the  same  manner. 


GRAPES.— STRING    BEANS. 


GRAPES. 

Stew,  wash  and  weigh  the  fruit.  For  preserves, 
add  one  pound  of  sugar  to  a  pound  of  fruit;  for 
canning,  one-half  pound  of  sugar  to  a  pound  of 
fruit,  and  remove  the  pulp;  put  the  skins  and  pulp 
in  separate  dishes;  cook  the  pulp  and  strain 
through  a  sieve,  then  add  the  skins  and  sugar. 
For  canning,  cook  fifteen  minutes;  for  preserving 
a  little  longer. 

TO  CAN  PEACHES. 

Pare  and  halve  the  peaches;  pack  them  in  tin 
cans  as  close  as  they  can  possibly  be  put;  make  a 
syrup  of  six  pounds  of  sugar  to  one  gallon  of  cold 
water;  let  this  stand  until  well  dissolved,  then  pour 
the  cold  syrup  over  the  peaches,  until  the  cans  are 
even  full,  after  which  solder  perfectly  tight,  place 
the  cans  in  a  boiler;  cover  well  with  cold  water; 
set  it  on  the  fire  and  let  the  water  boil  five  min- 
utes, then  take  the  cans  out  and  turn  them  upside 
down;  one  gallon  of  syrup  will  do  one  dozen  cans. 

RICH  CANNED  PEACHES. 

Pare  and  stone  peaches  about  enough  for  two 
jars  at  a  time,  if  many  are  pared  they  will  become 
dark  colored  standing;  rinse  in  cold  water,  then 
cook  in  a  rich  syrup  of  sugar  and  water  about  fif- 
teen or  twenty  minutes,  or  until  they  are  clear; 
put  into  your  jars  all  that  are  not  broken;  fill  up 
with  the  hot  syrup,  about  as  thick  as  ordinary  mo- 
lasses, and  seal.  Same  syrup  will  do  to  cook  two 
or  three  more  jars.  After  the  syrup  becomes  dark 
this  with  the  broken  peaches,  can  be  used  for 
marmalade  or  peach  butter.  Same  rule  can  be 
used  for  pears,  plums,  and  all  light  fruits  that  you 
desire  rich. 

CANNED  PEACHES. 

Peel  and  quarter  choice  peaches— to  peel,  place 
in  a  wire  basket,  dip  into  boiling  water  a  moment 
and  then  into  cold  water,  and  strip  off  the  skins- 
have  a  porcelain  kettle  with  boiling  water  and 
another  with  syrup  made  with  granulated  sugar; 
drop  the  peaches  into  boiling  water— some  pre- 
viously boil  the  pits  in  the  water  for  their  flavor— 
and  let  them  cook  until  tender,  and  then  lift  out 
carefully  into  a  can,  pouring  over  them  all  the 
syrup  the  can  will  hold,  and  seal  immediately. 
Cook  only  peaches  enough  to  fill  one  can  at  a  time. 
Plums  are  canned  in  the  same  manner. 

QUINCES. 
Select  fair,  nice  apple  quinces  (the  inferior  ones 
can  be  used  for  jelly  or  marmalade),  pare  and  cut 
in  quarters,  removing  the  core;  for  each  pound  of 
them  take  three-quarters  of  a  pound  of  sugar,  a 
quart  of  cold  water;  dissolve  the  sugar  in  the  water 


over  a  moderate  fire;  let  it  boil,  then  remove  frotn 
the  fire;  when  cool,  put  in  the  quinces.  If 
there  is  not  more  than  enough  water  to  cover 
them,  more  should  be  added  so  the  syrup  will  be 
tnin.  If  too  rich,  the  quinces  will  be  hard  and 
shrink.  Boil  them  gently  until  a  broom  straw  will 
go  through  them  easily.  Keep  them  covered  while 
boiling,  that  they  may  be  light  colored.  Put  in 
bottles  and  seal. 

STRAWBERRIES. 

Procure  fresh,  large  strawberries  when  in  their 
prime,  but  not  so  ripe  as  to  be  very  soft;  hull  and 
weigh  them;  take  an  equal  weight  of  sugar,  make 
a  syrup,  and,  when  boiling  hot,  put  in  the  berries. 
A  small  quantity  should  he  only  done  at  once.  If 
crowded,  they  will  become  mashed.  Let  them 
boil  about  twenty  minutes,  or  a  half  an  hour;  turn 
into  tumblers  or  small  jars,  and  seal  with  egg 
papers  while  hot. 

CANNED  STRAWBERRIES. 

Fill  glass  jars  with  fresh  strawberries,  sprinkled 
with  sugar,  allowing  a  little  over  one  quarter  of  a 
pound  of  sugar  to  pound  of  berries;  set  the  jars 
in  a  boiler,  with  a  little  hay  laid  in  the  bottom  to 
prevent  the  jars  from  breaking,  filled  with  cold 
water  to  within  an  inch  or  two  of  the  lops  of  the 
jars:  let  them  hoil  fifteen  minutes;  then  move 
back  and  wrap  the  hand  in  a  towel,  and  take  out 
the  jars;  fill  the  jars  to  the  top  before  sealing, 
using  one  or  more  of  the  jars  for  that  purpose. 
CORN. 

Fill  the  cans  with  the  uncooked  corn  (freshly 
gathered)  cut  from  the  cob,  and  seal  them  her- 
metically; surround  them  with  straw  to  prevent 
them  striking  against  each  other,  and  put  them 
into  a  boiler  over  the  fire,  with  enough  cold  water 
to  cover  them;  heat  the  water  gradually,  and 
when  they  have  boiled  an  hour  and  a  half,  punc- 
ture the  tops  of  the  cans  to  allow  the  escape  of 
gases,  then  seal  them  immediately  while  they  are 
still  hot;  continue  to  boil  them  for  two  hours  and 
and  a  half. 

CANNED  TOMATOES. 

Pour  hot  water  over  the  tomatoes  to  remove  the 
skins,  and  then  slice;  put  into  a  porcelain  kettle 
and  cook  for  a  few  minutes;  have  the  cans  filled 
with  hot  water  on  the  hearth;  when  the  tomatoes 
are  sufficiently  cooked,  empty  the  cans  and  fill 
them  with  tomatoes,  and  seal  immediately. 

STRING  BEANS. 
Remove  the  strings  at  the  sides,  and  cut  into 
pieces  about  an  inch  long;  put  them  into  boiling 
water  and  scald,  then  can  them. 


CUCUMBERS.— PICKLED    ONIONS 


3^ 


PICKLES. 


CUCUMBERS. 

Take  small  cucumbers,  put  them  in  a  large  stone 
jar;  to  a  four-gallon  jar  full  put  enough  water  to 
cover;  one  quart  of  salt,  and  alum  the  size  of  a 
walnut ;  turn  ofif  the  brine,  and  scald  every  day, 
putting  it  on  boiling  hot,  for  nine  days;  then  wash, 
and  soak  over  night,  if  too  salt;  put  into  jars  or 
bottles;  add  whole  cinnamon,  cloves,  mace,  all- 
spice, and  peppers  (green  peppers  preferred); 
scald  the  vinegar,  and  pour  on  hot. 

CUCUMBERS. 

Make  a  brine  of  salt  and  water,  put  in  the  cu- 
cumbers, and  let  them  remain  nine  days,  pouring 
ofif  the  brine,  and  scalding  it  every  second  day;  on 
the  ninth  day,  take  some  cider  vinegar,  which,  if 
very  strong,  dilute  with  one-third  water;  have  it 
boiling  hot,  and  pour  over  the  pickles,  having  first 
covered  them  with  vine  or  cabbage  leaves;  ,then 
take  cider  vinegar,  and  sweeten,  say  from  one  and 
one-half  pounds  to  two  pounds  of  sugar  to  one 
gallon  of  vinegar;  have  ready  the  spices,  and  put 
all  into  the  vinegar;  while  heating,  turn  ofif  the 
first  vinegar,  and  pour  this  over  them;  exclude 
them  entirely  from  the  air.  It  Uked,  add  grated 
horse-radish. 

CUCUMBER  PICKLES. 

Lay  the  cucumbers  in  good  brine  for  twenty- 
four  hours,  then  take  them  out  and  scald  them  in 
equal  parts  of  vinegar  and  waier,  (a  brass  kettle 
is  best)  in  alternate  layers  of  pickles  and  grape- 
vine leaves,  then  put  them  in  a  jar,  and  pour  the 
hot  vinegar  and  water  over  them ;  let  them  stand 
over  night;  then  take  the  vinegar  and  water  and 
pour  over  again  for  three  successive  days;  at  the 
end  of  that  time  pour  off  the  old  vinegar  and 
cover  the  pickles  withfresh  vinegar,  and  add  small 
red  peppers  to  taste. 

PICKLED  PEPPERS. 

Cut  the  stems  out  in  a  round  circle  with  a  sharp 
penknife,  and  preserve  them;  fill  each  pepper  with 
a  mixture  of  fine-chopped  cabbage,  horse-radish, 
mustard  seed,  and  salt;  wash  the  peppers  in  cold 
water,  then  fill,  replace  the  piece  cut  out,  tie  with 
coarse  thread,  pack  in  stone  jars,  and  fill  up  with 


They  will  be  ready  for  use 


cold,  sharp  vinegar. 

in  two  weeks. 

PICKLING  CAULIFLOWER. 

Take  good  white  heads,  break  them  into  small 
pieces  and  boil  for  ten  minutes  in  strong  salt  and 
water;  skim  out  the  pieces,  which  should  be  so 
tender  that  a  spUnt  of  broom  corn  can  be  run 
through  the  stems;  lay  them  on  a  towel  to  drain 
off  the  water,  and  when  thoroughly  cold,  put  them 
into  a  pickle-jar,  with  a  few  whole  cloves,  allspice, 
pepper,  and  sticks  of  cinnamon,  tied  up  in  a  cloth ; 
boil  and  skim  thoroughly,  then  pour  it  directly 
over  the  cauliflower. 

RADISH-POI)   PICKLES. 

Gather  when  young  and  tender,  put  them  into 
brine  over  night,  then  boil  this  brine  and  pour  it 
over  the  pods  in  jars,  covering  closely  to  keep  the 
steam  in;  when  the  brine  is  cold,  repeat  this,  and 
do  so  until  the  pods  are  green;  then  drain  them 
and  pour  over  them  boiling  hot  vinegar,  with 
mace,  ginger,  long  peppers,  and  horse-radish  in 
it,  wiien  nearly  cold,  pour  off  the  vinegar,  boil  it 
once  more,  and  again  pour  over  the  pods;  when 
cold  tie  down  and  set  away. 

FRENCH  PICKLES  —  DELICIOUS. 

One  colander  of  sliced  green  tomatoes,  one'quart 
of  sliced  onions,  one  colander  of  cucumbers,  pared 
ana  sliced,  two  good  handfuls  of  salt;  let  all  stand 
twenty-four  hours,  then  drain  through  a  sieve; 
one-half  ounce  of  celery  seed,  one-half  ounce  of 
allspice,  one  teacupf  ul  of  black  pepper,  one  table- 
spoonful  turmeric,  one  pound  of  brown  sugar, 
two  tablespoonf  uls  of  mustard,  one  gallon  of  vine- 

^^^'  PICKLED  ONIONS. 

Select  small  white  onions,  put  them  over  the 
fire  in  cold  water,  with  a  handful  of  salt;  when 
the  wa^er  becomes  scalding  hot,  take  them  out 
and  peel  off  the  skins;  lay  them  in  a  cloth  to  dry, 
then  put  them  in  a  jar;  boil  half  an  ounce  of  all- 
spice and  half  an  ounce  of  cloves  in  a  quart  of 
vinegar;  take  out  the  spice  and  pour  the  vinegar 
over  the  onions  while  it  is  hot;  tie  up  the  jar  when 
the  vinegar  is  cold,  and  keep  it  in  a  dry  place. 


40 


CHOW   CHOW.—  HIGDOM, 


SPANISH  PICKLED  ONIONS. 

Cut  onions  into  slices;  put  a  layer  of  them  in  a 
jar.  sprinkle  witli  salt  and  cayenne  pepper,  then 
add  a  layer  of  onions  and  season  as  before;  pro- 
ceed in  this  way  until  the  jar  is  full,  and  pour  cold 
vinegar  over  all  till  covered.  Will  be  fit  to  use  in 
a  mouth. 

CHOW  CHOW. 

Take  six  cucumbers  just  before  they  ripen,  peel 
thym,  cut  in  strips,  and  remove  the  seed;  four 
white  onions,  six  good-sized  green  tomatoes,  and 
half  a  head  of  cabbage;  chop  all  fine,  let  them 
stand  in  salt  water  over  night,  then  pour  off  the 
water,  and  add  vinegar  and  spices  to  suit  the  taste. 

ENGLISH  CHOW  CHOW. 

One-quarter  of  a  peck  of  green  beans,  one 
quart  of  small  onions,  one  quart  of  green  sliced 
tomatoes,  two  dozen  small  cucumbers,  one  dozen 
small  green  peppers,  one  dozen  chopped  red  pep- 
pers, one  cauliflower,  two  ounces  of  white  mustard 
seed,  the  same  quantity  of  black  mustard  seed, 
one-half  pound  of  yellow  ground  mustard,  one- 
fourth  of  a  teacupful  of  sweet  oil,  one  tablespoon- 
ful  of  turmeric  powder,  one  teaspoonful  of  celery 
seed;  scald  the  beans,  onions,  peppers,  cauliflower, 
tomatoes,  and  cucumbers  in  vinegar,  and  drain 
through  a  colander;  then  place  in  a  jar;  put  on 
the  fire  fresh  vinegar  sufficient  to  cover  the  pickle, 
and  put  into  it  all  the  seed  and  two-thirds  of  the 
ground  mustard;  let  it  boil  some  minutes,  then 
mix  the  remainder  of  the  mustard,  the  turmeric, 
and  oil  together;  stir  in  and  let  it  boil  up  once, 
and  pour  over  the  pickle. 

RED  CABBAGE  AND  CAULIFLOWER. 

Pull  the  loose  leaves,  quarter  the  cabbage,  put 
them  in  a  large  jar  with  alternate  layers  of  salt 
and  cabbage,  and  let  them  stand  for  several  days; 
then  scald  some  vinegar,  with  pepper-corns,  mace, 
and  cinnamon  in  proportion  of  an  ounce  each  to 
a  gallon  of  vinegar;  add  a  small  piece  of  alum, 
and  turn  this  over  the  cabbage  in  the  brine,  which 
should  remain  with  it;  cloves  and  allspice  are 
good,  but  turn  the  cabbage  darker;  the  vinegar 
should  be  scalded  three  or  four  times,  and  poured 
over  the  cabbage,  to  make  it  tender.  Cauliflower 
is  pickled  in  the  same  way. 

PICKLED  CABBAGE. 

Take  the  outside  leaves  off  a  red  cabbage,  cut 
in  thin  slices,  place  in  a  jar,  pour  boiling  spiced 
vinegar  over  it;  when  cold,  cover  tightly;  in  ten 
days  it  will  be  fit  for  use. 


TOMATO  CHOW  CHOW. 

One-half  bushel  of  green  tomatoes,  one  dozen 
onions,  one-half  dozen  green  peppers,  all  chopped 
fine;  sprinkle  over  the  mess  one  pint  of  salt;  let 
it  stand  over  night,  then  drain  off  the  brine;  cover 
it  with  good  vinegar,  let  cook  one  hour  slowly, 
then  drain  and  pack  in  jars;  take  two  pounds  of 
sugar,  two  tablespoonfuls  of  cinnamon,  one  of  all- 
spice, one  of  cloves,  one  of  pepper,  one-half  cup 
of  ground  mustard,  one  pint  of  grated  horse- 
radish, and  vinegar  enough  to  mix  them;  when 
boOing  hot,  pour  over  the  mess  packed  in  a  j  r, 
and  cover  tight;  then  it  is  ready  for  use  and  wiil 
keep  for  years. 

CHOPPED  TOMATOES. 

To  one  gallon  of  tomatoes,  chopped  fine,  take 
one  teacup  of  salt,  sprinkle,  and  let  stand  over 
night;  drain  through  a  colander,  then  add  one  ta- 
blespoonful  of  ground  cloves,  one  of  allspice,  two 
of  cinnamon,  three  of  ground  mustard,  two  of 
black  pepper,  four  of  green  pepper,  chopped  fine, 
one  head  of  cabbage;  cover  with  cold  vinegar; 
three  or  four  onions,  if  liked. 

STUFFED  PEPPERS. 
Put  the  peppers  in  salt  and  water  a  few  days; 
then  remove  the  seeds;  chop  cabbage  and  sprinkle 
with  salt;  in  a  few  hours,  drain  the  water  from 
the  cabbage,  and  season  with  mustard  or  celery 
seed,  or  a  mixture  of  each;  fill  the  peppers  with 
the  cabbage  and  seed,  and  sew  them  up;  cover 
with  hot  vinegar. 

HAYES  PICKLES. 
One  peck  green  tomatoes,  sliced,  six  large  on- 
ions, sliced;  mix  these  and  throw  ever  them  a  tea 
cup  of  salt,  and  let  them  stand  twelve  hours;  then 
drain  thoroughly  and  boil  in  one  quart  of  vinegar 
mixed  with  two  quarts  of  water,  for  twenty  min- 
utes; then  take  two  pounds  of  brown  sugar,  half 
pound  white  mustard  seed,  two  tablespoonfuls 
ground  cloves,  cinnamon,  ginger,  mustard,  and 
allspice,  with  four  quarts  of  vinegar;  put  all 
together  and  boil  twenty  minutes. 

HIGDOM. 
One-half  bushel  of  green  tomatoes,  two  large 
heads  of  cabbage,  one-half  dozen  of  green  cucum- 
bers, one  dozen  onions,  one  dozen  green  peppers, 
chopped  fine,  and  prepared  as  piccalilli,  all  except 
the  chopped  pepper,  which  is  put  in  after  the 
scalding;  use  ground  cinnamon,  allspice,  and 
cloves,  a  little  black  mustard  seed,  and  celery  seed, 
one  gallon  of  vinegar,  and  four  pounds  of  granu- 
lated sugar,  scalded  in  the  vinegar. 


PICCALILLI.— SPICED    CHERRIES. 


41 


PICCALILLI. 

One-half  bushel  of  green  tomatoes,  one-half  peck 
of  onions;  slice,  sprinkle  salt  through  them  and 
let  stand  over  night;  ia  the  morning  drain  off  the 
water;  put  over  the  fire  with  enough  weak  vine- 
gar to  cover;  let  simmer  slowly  until  a  little  ten- 
der, but  not  cooked  to  pieces;  drain  in  a  colander, 
and  put  a  layer  of  the  pickle  in  a  jar;  sprinkle 
over  black  mustard  seed,  gi'ound  pepper,  cinna- 
mon, cloves,  allspice,  and  a  little  sugar;  continue 
in  this  way  till  the  jar  is  filled;  sprinkle  plenty  of 
spice  over  the  top,  pour  over  cold  8trc::g  vinegar, 
cover  tight,  and  set  away. 

PICCALILLL 

One  peck  of  green  tomatoes,  one  dozen  onious, 
six  red  peppers,  one-half  ounce  of  ginger,  one- 
quarter  of  an  ounce  of  mace,  one  tablespoon ful 
of  black  pepper,  one  box  of  mustard,  five  cents' 
worth  of  celery  seed,  mustard  seed  to  taste,  one 
pound  of  brown  sugar;  slice  tomatoes,  onions,  and 
peppers,  put  in  a  jar  with  salt  mixed  well  through; 
let  stand  twenty-four  hours;  drain  off  and  boil  in 
vinegar  (after  adding  the  spices)  until  clear. 

SWEET  PICCALILLL 

Take  tomatoes  just  turning,  wash,  and,  without 
paring,  slice  thick;  put  into  a  crock,  with  salt 
sprinkled  between  the  layers,  and  let  stand  over 
night;  in  the  morning  drain  and  make  a  rich  syrup 
of  vinegar,  sugar,  and  spice,  cinnamon,  mace,  and 
cloves;  put  a  few  of  the  tomatoes  into  the  syrup, 
and  let  them  simmer  slowly;  take  out  before  they 
are  cooked  to  pieces,  and  put  into  a  crock  on  the 
back  of  the  stove;  continue  in  this  way  with  the 
tomatoes  until  all  are  used;  if  the  syrup  gets  too 
thin,  make  fresh;  pour  over  the  tomatoes  and 
cover  tight. 

MIXED  PICKLES. 

One  peck  of  green  tomatoes,  half  a  peck  of 
onions,  one  pint  of  grated  horse-radish,  half  a 
pound  of  wiiite  mustard  seed,  one  pound  of 
ground  mustard,  half  a  pound  of  unground  black 
pepper,  three  or  four  green  peppers,  one  ounce 
each  of  cinnamon,  cloves,  and  turmeric,  and  two  or 
three  heads  of  cauliflower;  tie  the  pepper,  cinna- 
mon, and  cloves  in  a  muslin  bag,  place  in  a  tin  or 
earthenware  dish,  and  boil  until  tender;  can, 
while  hot,  in  glass  fruit  jars. 

MABTINOES. 
Pick  from  the  vines  before  they  get  tough;  put 
them  in  weak  brine  for  three  days,  then  let  them 
drain,  and  pour  over  them  boiling  vinegar,  spiced 
with  cloves  and  cinnamon. 


YELLOW  PICKLE. 

One-half  pound  of  white  mustard  seed,  one- 
quarter  pound  of  black  mustard  seed,  one  ounce 
of  turmeric,  one-quarter  ounce  of  cayenne:  the 
above  quantity  for  a  six-gallon  jar  of  pickle;  white 
cauliflower  cut,  white  cabbage  sliced  fine  and 
long,  one-half  dozen  large  onions  sliced  fine,  one- 
half  dozen  small  onions  whole,  one-half  dozen 
small  cucumbers  whole,  one-half  dozen  large  cu- 
cumbers cut;  if  they  can  be  procured,  nasi  urtion 
radish  pods,  string  beans,  and  green  grapes;  put 
all  in  brine  for  twenty  hours,  then  strain  and  pour 
on  boiling  vinegar  sufficient  to  just  cover  the 
pickle,  into  which  has  been  put  the  above  spices 
and  turmeric;  mix  a  pint  bowl  of  mustard  as  for 
the  table,  and  add  after  the  pickle  has  cooled;  to 
get  the  required  quantity  of  vinegar,  measure  the 
brine  when  turned  off;  the  vinegar  should  only 
just  cover  the  pickle. 

NASTURTIONS. 

Take  those  that  are  small  and  green,  put  them  in 
salt  and  water,  changing  it  twice  in  the  course  of  a 
week;  when  you  have  done  collecting  them,  turn 
off  the  brine  and  turn  on  scalding  vinegar,  with 
a  little  alum  in  it. 


SPICED  APPLES. 

Three  pounds  of  apples,  pared;  four  pounds  of 
sugar,  one  quart  of  vinegar,  one  ounce  of  stick 
cinnamon,  half  an  ounce  of  cloves;  boil  the  sugar, 
vinegar  and  spices  together;  put  in  the  apples 
when  boiling,  and  let  them  remain  until  tender; 
take  them  out,  put  into  a  jar;  boil  down  the  syrup 
until  it  is  thick,  and  pour  it  over. 

SPICED  CURRANTS. 

Four  quarts  currants  (ripe),  three  and  one-half 
pounds  brown  sugar,  one  pint  vinegar,  one  table- 
spoonful  allspice,  one  tablespoonful  cloves,  and  a 
little  nutmeg;  boil  an  hour,  stirring  occasionally. 
Gooseberries  and  cherries  may  be  spiced  in  the 
same  manner. 

SPICED  CHERRIES. 

Four  pounds  of  cherries,  two  pounds  of  sugar, 
one  tablespoonful  of  cinnamon,  one  of  cloves; 
heat  one  pint  of  vinegar;  pour  on  hot,  three  days 
in  succession. 


42      SPICED    GRAPES.— CANTALOUPE    PICKLES. 


SPICED  GRAPES. 

Eight  quarts  of  seeded  grapes,  two  ounces  of 
ground  cloves,  two  of  cinnamon,  tliree  and  one- 
half  pounds  of  sugar;  boil  two  hours. 

SPICED  GRAPES. 

Boil  and  strain  through  a  colander,  to  remove 
the  skins  and  seeds,  six  pounds  of  grapes,  and  add 
to  the  grapes  three  pounds  of  sugar,  one  pint  of 
vinegar,  two  tablespoonfuls  of  cinnamon,  one 
each  of  cloves  and  mace;  boil  one  hour. 

SPICED  FRUIT. 

Three  pounds  of  sugar  to  one  pint  of  good  vin- 
egar, a  teacupful  of  broken  cinnamon,  one  table- 
spoonful  of  cloves  whole,  a  very  little  mace;  this 
will  spice  about  one  peck  of  peaches;  put  all  in  a 
kettle  and  simmer  slowly  fifteen  or  twenty  min- 
utes; the  fruit  should  be  pared;  when  done  put 
in  small  jars  and  cover  with  egg  papers. 

SPICED  PEACHES. 

Pare,  and  if  very  large,  halve  one  peck  fine  Craw- 
ford peaches;  to  one  pint  of  vinegar  allow  three 
pounds  of  white  sugar,  and  of  this  make  a  rich 
syrup;  drop  into  the  syrup  a  small  handful  of 
broken  cinnamon,  a  very  little  cloves  and  mace, 
and  a  few  pieces  of  ginger  root;  when  boiling  add 
as  many  peaches  as  the  syrup  will  cover,  and  let 
them  simmer  about  ten  minutes,  then  take  out 
carefully  with  a  spoon,  put  into  jars,  then  cook 
more  peaches  in  the  same  syrup;  when  all  are 
cooked,  make  fresh  syrup  and  pour  over  them  in 
the  jars. 

SPICED  PEARS  OR  PEACHES. 

Ten  pounds  of  fruit,  five  pounds  of  sugar,  one- 
half  pint  of  vinegar;  mace,  cinnamon  and  cloves 
tied  in  a  bag;  boil  the  pears  until  clear;  then  scald 
thoroughly  in  the  syrup;  boil  it  down,  and  pour 
over  the  pears. 

SPICED  PLUMS. 

One  peck  of  plums,  seven  pounds  of  vinegar, 
spice  lo  taste;  let  boil  down  thick;  before  taking 
from  the  fire,  add  one  pint  of  vinegar. 

PICKLED  CHERRIES. 

Take  nice  large  ripe  cherries,  remove  the  stones, 
take  a  large  glass  jar  and  fill  two-thirds  full  of 
cherries,  and  fill  up  full  with  best  vinegar;  keep 
it  well  covered;  no  boiling  or  spice  is  necessary, 
as  the  cherry  flavor  will  be  retained  and  the  cher- 
ries will  not  shrivel. 


PICKLED  PEACHES. 

One  gallon  of  vinegar,  four  pounds  of  brown 
sugar;  take  cling-stone  peaches,  rub  them  with  a 
flannel,  stick  two  or  three  cloves  in  each ;  put  them 
into  a  glass  or  earthen  vessel,  and  pour  the  liquor 
on  them  boiling  hot:  cover  them,  and  let  them 
stand  a  week  or  ten  days;  then  pour  off  the  liquor 
and  boil  it  as  before,  after  which  return  it  boiling 
to  the  peaches,  which  should  be  covered  closely. 
Let  the  vinegar  and  sugar,  in  the  first  place,  just 
come  to  a  boil. 

SWEET  PICKLED  PEACHES. 

Select  ripe,  but  firm  fruit,  free  from  blemishes; 
peel  them  carefully;  allow  a  pound  of  sugar  to  a 
pint  of  good  cider  vinegar;  place  cloves  and  cin- 
namon in  a  bag  and  boil  in  the  vinegar;  when  the 
vinegar  has  comie  to  a  boil,  drop  in  the  peaches,  (a 
few  at  a  time)  and  let  them  remain  till  done 
through,  but  not  soft  or  broken;  then  remove 
them  carefully  with  a  skimmer,  and  place  them  in 
jars;  repeat  this  process  till  all  are  done,  then  fill 
up  the  jars  with  the  remaining  vinegar,  and  seal 
while  warm.  In  the  same  manner  may  be  made 
sweet  pickled  pears,  plums,  crab-apples,  and 
cherries. 

PICKLED  PLUMS. 

Wash  the  plums  clean  and  put  into  jars,  and  for 
two  quarts  of  plums  make  a  rich  syrup  of  two 
pounds  of  sugar,  one  pint  of  vinegar,  with  spice; 
put  the  plums  in  jars,  and  pour  over  them  the 
hot  syrup. 

PICKLED  CANTALOUPES. 

Select  those  of  rough  rind  and  quite  ripe;  take 
out  the  seeds,  pare,  and  cut  them  in  small  square 
pieces,  and  cover  with  good  elder  vinegar;  let 
them  stand  twenty-four  hours,  then  pour  off  part 
of  the  vinegar;  to  every  quart  of  the  remainder 
add  three  pounds  of  sugar,  and  put  them  upon 
the  stove  and  simmer  slowly  until  a  fork  will  go 
through  them  easily,  and  they  look  clear;  then 
add  one  ounce  of  ground  cloves  and  one  of  cinna- 
mon; cook  them  ten  minutes  longer,  and  set  them 
away  to  cool;  after  they  are  quite  cold,  cover 
closely,  and  set  them  in  a  cool,  dark  closet. 

SWEET  CANTALOUPE  PICKLE. 

Pare  them  and  cover  with  vinegar,  after  cutting 
in  pieces;  pour  off  the  vinegar,  and  to  every  pint 
put  three-fourths  of  a  pound  of  brown  sugar,  a 
little  cloves,  allspice,  and  mace;  let  it  boil  a  few 
minutes;  throw  in  the  cantaloupe;  take  it  out  as 
soon  as  it  looks  clear;  put  in  a  jar,  and  pour  the 
boiling  mixture  over  them. 


SWEET  PICKLES.—  CUCUMBER    CATSUP. 


SWEET  PICKLES. 
Take  ripe  cucumbers,  pare  them  and  cut  out  the 
seeds,  cut  in  strips  and  soali  in  weak  brine  twenty- 
four  hours;  then  put  tliem  in  vinegar  and  water 
and  soak  twenty- four  liours;  tlien  put  tliem  in 
sweetened  vinegar  the  same  as  for  any  sweet 
pickles,  and  cook  until  tender;  take  to  a  quart  of 
vinegar  three  pounds  of  coffee  sugar,  a  tablespoon- 
ful  of  ground  cinnamon  tied  in  a  cloth,  also  a  few 
whole  cloves,  and  boil  all  together. 

MUSKMELON  PICKLE. 
Take  the  melons  when  not  quite  ripe;  peel,  re- 
move the  seed,  and  cut  in  shape;  throw  them  into 
vinegar  and  water— equal  proportions— and  cook 
until  tender;  then  drain  and  lay  into  a  jar;  then 
take  vinegar  enough  to  cover,  allowing  three 
pounds  of  sugar  to  a  quart;  add  stick  cinnamon  to 
taste,  and  boil;  pour  over  the  melon  boiling  hot; 
strain  off  tiie  vinegar  the  next  day  and  boil  again. 

SWEET  PICKLED  WATERMELON   RINDS. 

Prepare  the  rinds  and  put  into  weak  vinegar 
and  water  for  twelve  hours;  then  boil  them 
tender  in  the  same  water;  drain  well,  and  prepare 
to  a  pint  of  vinegar  one  pound  of  sugar,  mace, 
allspice,  cloves,  stick  cinnamon;  put  the  rinds  in  a 
jar,  and  pour  this  over  them. 

MOCK  OLIVES. 

Take  green  plums  before  they  begin  to  ripen, 
and  pour  over  them,  while  boiling  hot,  a  pickle 
made  of  vinegar,  salt,  and  mustard  seed;  let  them 
stand  all  night,  and  then  drain  off  the  vinegar, 
and  boil  again,  and  pour  over  the  plums. ' 
TOMATO  FIGS. 

Collect  a  lot  of  ripe  lOmatoes,  about  one  inch  in 
diameter,  skin  and  stew  them  in  the  usual  manner; 
when  done,  lay  them  on  dishes,  flatten  them 
slightly,  and  spread  over  them  a  light  layer  of  pul- 
verized white  or  brown  sugar;  expose  them  to  a 
Summer's  sun,  or  place  them  in  a  drying-house; 
when  as  dry  as  fresh  figs,  pack  in  old  fig  or  small 
boxes,  with  sugar  between  each  layer;  if  properly 
managed,  the  difference  can  not  be  detected  from 
the  veritable  article. 

SPICED  GRAPES. 

Ten  pounds  of  grapes,  six  pounds  of  sugar,  two 
tablespoonfuls  cinnamon,  two  of  allspice,  and 
small  teaspoonful  ground  cloves;  remove  the 
pulps  and  boil,  then  rub  through  a  sieve  or  colan- 
der to  remove  the  seeds;  boil  the  skins  until  tender, 
and  then  add  to  the  pulp  together  with  the  sugar; 
spices  and  vinegar  to  taste;  boil  until  of  the  desired 
consistency. 


PICKLED  PEARS. 

Prepare  the  fruit  as  preferred,  either  pare  and 
leave  whole  or  quarter  them ;  make  a  syrup  in  the 
proportion  of  three  pints  of  sugar  to  one  quart  of 
vinegar,  and  while  boiling  hot  put  in  the  fruit,  and 
cook  until  tender,  but  not  broken ;  skim  out  the 
fruit  carefully  into  a  jar  and  pour  the  syrup  over 
them;  let  them  stand  until  the  next  day,  and  then 
lay  them  in  a  stone  jar  in  layers,  with  whole 
cloves  and  stick  cinnamon,  and  again  pour  over 
them  the  syrup  boiling  hot;  continue  drawing  off 
and  boiling  the  syrup  for  four  or  five  days,  and 
then  cover  and  set  in  a  cool  place.  Apples  can  be 
pickled  in  the  same  manner. 

GOOSEBERRY  SAUCE. 

Take  nine  pounds  of  gooseberries  nearly  ripe, 
remove  the  stems,  and  put  into  a  preserving  ket- 
tle with  four  and  a  half  pounds  of  sugar  and  three 
cups  of  hot  vinegar,  and  spices  to  taste;  boil  until 
thick. 

GREEN  TOMATO  SAUCE. 

One  peck  of  green  tomatoes,  washed,  and  sliced 
very  thin;  sprinkle  with  salt,  and  allow  them  to 
drain  twenty-four  hours;  in  the  morning  press 
out  ah  the  water,  and  put  into  a  preserving  kettle 
in  layers  with  a  mixture  as  follows:  Six  or  seven 
onions  cut  in  slices,  quarter  of  a  pound  of  mustard 
— mixed— quarter  of  a  pound  of  mustard  seed, 
tablespoonful  of  cloves,  nearly  two  tablespoonfuls 
black  pepper,  nearly  two  tablespoonfuls  of  all- 
spice, and  a  tablespoonful  of  ginger;  cover  with 
vinegar  and  boil  very  slowly  until  the  tomatoes 
look  clear. 

CURRANT  SAUCE. 

Six  pounds  of  currants  picked  from  the  stems, 
three  pounds  of  sugar,  cup  and  a  half  of  vinegar, 
three  quarters  of  an  ounce  of  cinnamon,  and 
spices  to  taste;  boil  slowly  an  hour. 

SPICED  CURRANTS. 
Nine  pounds  of  currants,  four  and  a  half  pounds 
of  raisins,  four  and  a  half  pounds  of  sugar,  three 
cups  of  best  vinegar,  three  tablespoonfuls  allspice, 
three  of  cinnamon,  one  and  a  half  of  cloves;  boil 
until  thick. 

CUCUMBER  CATSUP. 
Two  dozen  large  cucumbers,  two  dozen  white 
onions,  one  tablespoonful  black  pepper,  one  tea- 
spoonful  red  pepper,  three  red  peppers;  cut  all  up 
fine,  sprinkle  with  salt  and  let  drain  until  morn- 
ing; then  mix  the  spices  in;  boil  the  vinegar,  and 
let  it  cool  before  putting  on  the  pickle;  put  in 
glass  jars,  and  close  tight. 


44 


CUCUMBER    CATSUP.— OUDE    SAUCE. 


CUCUMBER  CATSUP. 

Three  dozen  large  cucumbers,  three  white 
onions;  grate  all  to  a  pulp,  drain  through  a  sieve 
several  hours;  add  salt,  pepper,  and  good  vinegar; 
seal  in  bottles. 

CUCUMBER  CATSUP. 

Boil  and  grate  full-grown  cucumbers,  sprinkle 
with  salt,  and  let  stand  over  night;  tiien  pour  out 
all  the  water,  season  with  celery  seed,  and  add 
vinegar  until  about  the  consistency  of  the  cucum- 
ber when  grated ;  bottle  for  use. 

GOOSEBERRY  CATSUP. 

Five  pounds  of  berries,  two  and  one-half.pounds 
of  sugar;  boil  down  until  as  thick  as  apple  butter; 
add  cinnamon  and  cloves  to  taste,  a  pinch  of  salt, 
one  pint  of  vinegar;  strain  through  a  hair  sieve, 
and  bottle. 

GRAPE  CATSUP. 

Five  pounds  of  grapes  boiled  in  a  little  water, 
and  put  through  a  colander;  three  pounds  of 
sugar,  one  pint  of  vinegar,  one  tablespoonful  of 
ground  cloves,  one  of  cinnamon,  one  of  pepper, 
one-half  tablespoonful  of  salt;  boil  until  a  little 
thick;  bottle  and  seal. 

TOMATO  CATSUP. 

One  bushel  of  tomatoes,  boiled  with  two  or 
three  onions  until  soft;  press  through  a  sieve; 
pour  again  into  the  kettle,  and  add  one  pint  of 
salt,  two  ounces  of  cloves,  cayenne  pepper  to  taste, 
two  ounces  whole  pepper,  four  ounces  mace,  four 
ounces  celery  seed,  one-half  pound  allspice,  cup 
sugar,  and  half  a  gallon  vinegar;  boil  until  reduced 
one-half. 

TOMATO  CATSUP. 

To  one  gallon  of  ripe  tomatoes  add  two  table- 
spoonfuls  of  salt,  one  of  pepper,  two  of  ground 
mustard,  one  dessertspoon  of  cloves,  one  pint  of 
good  cider  vinegar,  a  half  teacupful  of  sugar;  boil 
slowly  for  three  minutes.  Do  not  add  the  spice 
until  nearly  done,  as  it  is  more  liable  to  burn. 

TOMATO  CATSUP. 

One  gallon  of  tomatoes,  one  pint  of  vinegar, 
two  tablespooufuls  of  salt,  two  of  black  pepper, 
two  of  mustard,  one  of  cloves,  one  dozen  onions, 
sliced  fine;  boil  all  together  till  quite  thick;  strain 
through  a  colander-  bottle  and  cork  tight,  and 
keep  in  a  cool  place. 


TOMATO  CATSUP. 

To  every  gallon  of  tomatoes  put  four  tablespoons 
of  salt,  four  of  black  pepper,  one  of  cayenne  pep- 
per, three  of  mustard,  half  a  tablespoonful  of 
ground  cloves,  and  the  same  of  allspice;  after 
having  washed  and  cut  up  the  tomatoes,  boil  them 
about  twenty  minutes,  then  strain  them  and  add 
the  spice  and  simmer  the  whole  together  slowly 
three  hours;  then  bottle  and  seal. 

CHILI  SAUCE. 

Take  five  large  onions,  eight  green  peppers, 
chop  fine— thirty  ripe  tomatoes,  cut  them,  five  ta- 
blespooufuls sugar,  three  of  salt,  eight  cups  vine- 
gar, and  boil  altogether  two  and  a  half  hours,  and 
bottle  for  use. 

CHILI  SAUCE. 

One  dozen  ripe  tomatoes,  four  green  peppers, 
one  large  onion,  one  cup  of  vinegar,  one  table- 
spoonful of  sugar,  one  teaspoonful  of  ground 
allspice,  two  teaspoonfuls  of  salt,  one  teaspoonful 
of  pepper;  boil  half  an  hour,  then  put  in  bottles 
while  hot,  and  cork  tight. 

CHILI  SAUCE. 

Eighteen  ripe  tomatoes,  pared,  three  green 
peppers,  one  onion,  one  cup  of  sugar,  two  and 
one-half  cups  of  vinegar,  two  teaspoonfuls  of  salt, 
one  teaspoonful  of  cinnamon,  one  teaspoonful  of 
cloves;  cook  the  tomatoes  tender;  chop  the  onion 
and  peppers  very  fine;  mix  all,  and  cook  a  few 
minutes.  A  few  leaves  of  mint  added  to  pickles  is 
an  improvement. 

CHILI  SAUCE. 

Twenty-five  pounds  ripe  tomatoes,  peeled,  ten 
pounds  gieen  peppers,  four  pounds  onions,  one 
pound  salt,  three-quarters  pound  mustard,  half 
pound  ground  cloves,  quarter  pound  nutmeg,  one 
and  a  quarter  gallons  vinegar;  boil  all  together, 
and  skim  well  before  adding  the  spices,  then  boil 
for  about  one  and  a  half  hours;  bottle  and  cork 
tight;  will  keep  for  years. 

OUDE  SAUCE. 

One  peck  of  green  tomatoes,  eight  green  pep- 
pers, and  four  onions  chopped  fine  together;  to 
this  add  a  cup  of  salt,  and  let  it  stand  over  night; 
after  which  drain  off  the  water,  then  add  a  cup  of 
grated  horse-radish,  one  cup  of  brown  sugar, 
one  tablespoonful  of  ground  cloves,  also  the  same 
of  cinnamon:  fill  till  it  stands  even  full  with  cold 
vinegar,  and  let  it  cook  gently  all  day. 


MISCELLANEOUS. 


45 


MISCELLANEOUS. 


WEIGHTS  AND  MEASURES. 

Every  family  should  be  furuished  with  scales 
and  weights;  and  it  is  also  advisable  to  have 
wooden  measures. 

Two  gills  make  half  a  pint. 

Two  pints  make  one  quart. 

Four  quarts  make  one  gallon. 

Half  gallon  makes  a  quarter  of  a  peck. 

One  gallon  makes  half  a  peck. 

Two  gallons  make  one  peck. 

Four  gallons  make  half  a  bushel. 

Eight  gallons  make  one  bushel. 

About  sixty  drops  of  any  thin  liquid  will  fill  a 
common-sized  teaspoon. 

Four  tablespoonfuls,  or  half  a  gill,  will  fill  a 
common-sized  wine-glass. 

Four  wine-glasses  will  fill  half  a  pint  measure, 
a  common  tumbler,  or  a  large  coffee-cup. 

Ten  eggs  usually  weigh  one  pound  before  they 
are  broken.  Eight  large  ones  will  weigh  one 
pound. 

A  tablespoonful  of  salt  will  weigh  about  one 
ounce. 

One  pint  of  water  or  milk  will  weisrh  one  pound. 

One  pint  of  molasses  will  weigh  one  and  one- 
quarter  pounds. 

Three  teaspoonfuls  of  baking  powder  should 
weigh  one  ounce. 

One  quart  of  flour  weighs  one  pound. 

One  quart  of  Indian-meal  weighs  one  and  a 
quarter  pounds. 

REMARKS  ON  CARVING. 

Carving  is  now  so  generally  practiced  by  gen- 
tlemen that  ladies  maj',  in  a  great  measure,  be 
considered  exempt.  It  is,  however,  a  very  desira- 
ble accomplishment.  Every  lady  should  be  com- 
petent to  preside  at  her  own  table,  and  as  expert- 
ness  is  best  gained  by  experience,  it  would  be  very 
advantageous  to  young  ladies,  that  they,  before 
leaving  the  parental  roof,  should  be  permitted  to 
occasionally  do  the  carving  and  serving  at  table. 
By  acquiring  properly,  early  habits  of  this  kind 
under  a  mother's  direction,  they  will  be  prepared 
to  operate  with  confidence  at  their  own  table. 

To  carve  with  ease  and  elegance  it  is  essential 


to  be  furnished  with  a  good  and  suitable  carving- 
knife.  These  vary  in  size  and  form  according  to 
the  purposes  for  which  they  are  intended:  for 
carving  a  large  fleshy  joint,  as  a  round  of  beef, 
etc.,  a  long  blade  will  be  necessary;  for  lamb,  etc., 
a  smaller  size  will  answer;  and  for  poultry 
and  game  a  still  shorter  blade,  sharp  pohited 
and  somewhat  curved.  A  new  carving-knife 
for  poultry  is  now  ''-n  the  market,  which  can 
be  used  as  shears,  and  is  a  great  help  in  nipping 
off  small  bones,  tendons,  etc.  The  knife  should 
be  as  light  as  is  compatible  with  the  size  and 
strength  required;  the  edge  very  keen,  and  a  good 
steel  or  knife-sharpener  always  at  hand.  A  guard- 
fork  is  generally  used  for  carving  which  requires 
strength,  as  it  is  a  necessary  security,  but  for  light 
cutting  it  is  a  needless  and  rather  cumbersome 
appendage. 

It  is  the  business  of  the  cook  to  see  that  the 
butcher  properly  divides  the  joints  of  neck  and 
loins  in  all  kinds  of  meats,  as  this  materially 
facilitates  the  operation  of  carving.  The  seat 
should  be  sufficiently  high  to  command  the  table, 
and  render  rising  unnecessary.  For  fish  a  silver 
fish-knife  or  trowel  is  to  be  preferred,  as  pieserv- 
ing  the  flakes  more  entire,  which  contributes 
greatly  to  the  beauty  of  its  appearance. 

Although  carving  with  ease  and  elegance  is  a 
necessary  accomplishment,  most  people  are  la- 
mentably deficient  not  only  in  the  art  of  dissecting 
winged  game  and  poultry  but  also  in  the  import- 
ant point  of  knowing  the  parts  most  esteemed. 
Each  person,  as  far  as  possible,  should  be  served 
with  a  portion  of  the  best  parts. 

TO  COOK  POULTRY  AND  MEAT. 

A  writer  says:  All  kinds  of  poultry  and  meat 
can  be  cooked  quicker  by  adding  to  tiie  water  in 
which  they  are  boiled,  a  little  vinegar  or  a  piece  of 
lemon.  By  the  use  of  an  acid  there  will  be  a  con- 
siderable saving  of  fuel,  as  well  as  shortening  of 
time.  Its  action  is  beneficial  on  old,  tough  meats, 
rendering  them  quite  tender  and  easy  of  digestion. 
Tainted  meats  and  fowls  will  lose  their  bad  taste 
and  odor  if  cooked  in  this  way,  and  if  not  used  too 
freely,  no  taste  of  it  will  be  acquired. 


46 


MISCELLANEOUS. 


TO  KEEP  BEEF. 

Drywell  with  clean  cloth;  rub  ground  pepper 
plentifully  over  every  part  of  it  first,  then  flour  it 
well  and  hang  it  in  a  cool  place,  where  the  air  will 
come  to  it. 

TO  PICKLE  MEAT  IN  ONE  DAY. 

Take  a  tub  of  rain  or  river  water  aud  put  two 
pieces  of  thin  wood  across  it  and  set  the  beef  on 
them,  distant  about  an  inch  from  the  water;  heap 
as  much  salt  as  will  stand  on  your  beef,  and  let  it 
remain  twenty-four  hours;  then  take  off  and  boil, 
the  water  having  drawn  the  salt  completely 
through  the  meat. 

TESTING  MILK. 

A  well  polished  knitting  needle  is  dipped  into  a 
deep  vessel  of  milk,  and  immediately  withdrawn 
in  an  upright  position;  when,  if  the  sample  be 
pure,  some  of  the  fluid  will  be  found  to  adhere  to 
it,  while  such  is  not  the  case  if  water  has  been 
added  to  the  milk. 

CHEAP  REFRIGERATORS. 

A  flower-pot  wrapped  in  a  wet  cloth  and  placed 
over  a  butter  plate  will  keep  the  contents  of  the 
plate  as  hard  and  firm  as  if  they  were  set  on  ice; 
and  milk  will  not  sour  if  the  can  containingiit  be 
wrapped  in  a  wet  cloth. 

TO  MEND  BROKEN  CROCKERY. 

We  have  used  hme  and  the  white  of  an  egg  for 
mending  earthenware,  and  find  it  most  satisfac- 
tory.  It  is  a  strong  cement,  easily  applied,  and 
generally  at  hand.  Mix  only  enough  to  mend  one 
article  at  a  time,  as  it  soon  hardens,  when  it  can 
not  be  used.  Powder  a  small  quantity  of  the  lime, 
and  mix  to  a  paste  with  the  white.  Apply  quickly 
to  the  edges,  and  place  firmly  togethef.  It  will 
soon  become  set  and  strong,  seldom  breaking  in 
the  same  place  again. 

HOW  TO  CLEAN  A  TEA  OR  COFFEE  POT. 

If  the  inside  of  your  tea  or  coffee  pot  is  black 
from  long  use,  fill  it  with  water,  throw  in  a  piece 
of  hard  soap,  set  on  the  stove,  and  let  it  boil  from 
half  an  hour  to  an  hour.  It  will  clean  as  bright 
as  a  new  dollar,  and  cost  no  work. 

TINNED  WARE. 

Tinned  ware  which  speedily  loses  its  brightness 
should  be  distrusted.  It  usually  contains  lead, 
which  is  dissolved  by  very  feeble  acids,  and  is  very 
poisonous.    Iodide  of  potassium  is  the  antidote. 


TO  RENEW  BLACK  CASHMERE. 
Take  half  a  pint  of  ammonia  and  enough  tepid 
water  to  dip  the  breadths  and  pieces  in  thoroughly 
up  and  down,  after  which  hang  on  the  line  to 
drip  and  dry  partially  without  wringing;  then  iron 
dry  on  wrong  side,  when  it  will  look  like  new. 

TO  WASH  BLACK  CASHMERE. 
Take  hard  soapsuds,  wash  your  goods  thor- 
oughly, and  after  you  have  rinsed  them  in  warm 
water  rinse  them  in  warm  coffee,  with  a  teaspoon- 
ful  of  gum  arable  water  to  every  pound  of 
goods;  take  a  piece  of  dark  flannel  or  place  a 
layer  of  flannel  and  then  one  of  the  goods,  and  so 
on  until  you  have  finished,  then  roll  up  tight  and 
leave  until  morning,  then  iron  on  the  wrong  side. 
You  can  also  wash  soiled  velvet  in  this  way. 

TO   POLISH    SHIRT    FRONTS    AND    WRIST- 
BANDS. 

Starch  the  fronts  and  wristbands  as  stiff  as  you 
can.  Starch  twice— that  is,  starch,  dry,  then  starch 
again.  Iron  your  shirt  with  a  box  iron,  in  the 
usual  way,  making  the  linen  nice  and  firm,  but 
without  any  attempt  at  a  good  finish;  don't  lift 
the  plaits;  your  shirt  is  now  ready  for  polishing, 
but  you  ought  to  have  a  board  same  size  as  a  com- 
mon shirt  board,  made  of  hard  wood,  and  covered 
with  only  one  ply  of  plain  cotton  cloth.  Put  this 
board  into  the  breast  of  your  shirt,  damp  the 
front  very  lightly  with  a  wet  sponge,  then  take 
the  polishing  iron,  which  is  flat  and  bevelled  at 
one  end  —  polish  gently  with  the  bevelled  end, 
taking  care  not  to  drive  the  linen  up  into  wave- 
like blisters.  Of  course  this  requires  a  little  prac- 
tice, but  if  you  are  careful  and  persevere,  in  a  short 
time  you  will  be  able  to  give  the  enamel  like  finish 
which  is  80  much  wanted. 

TO  CLEAN  STRAW-MATTING. 

Wash  with  a  cloth  dipped  in  clean  salt  and 
water.  Take  care  to  wipe  dry,  as  this  prevents  its 
turning  yellow. 

Tar  may  be  removed  from  either  hands  or  cloth- 
ing, by  rubbing  well  with  lard  and  then  washing 
well  with  soap  and  water. 

A  SURE  WAY  TO  REMOVE  TEA  STAINS. 

Mix  thoroughly  soft  soap  and  salt— say  a  table- 
spoonful  to  a  teapcup  of  soap;  rub  on  the  spots, 
and  spread  the  cloth  on  the  grass  where  the  sun 
will  shine  on  it.  Let  it  lay  two  or  three  days; 
then  wash.  If  the  stain  is  not  all  out,  it  will  dis- 
appear in  the  second  washing.  If  the  spots  are 
wet  occasionally  while  lying  on  the  grass,  it  will 
hasten  the  bleaching. 


MISCELLA  NEOUS. 


47 


HOME-MADE  CAMPHOR-ICE. 

Melt  half  a  teacupf  ul  of  mutton  tallow  with  a 
piece  of  camphor  gum,  the  size  of  a  large  hickory- 
nut;  pour  into  a  little  cup  or  mold. 

HOME-MADE  HARD  SOAP. 

Were  the  good  qualities  of  this  inexpensive  soap 
more  generally  known,  no  family  would  go  with- 
out it.  It  is  valuable  for  washing  clothes,  makuig 
them  very  clean  and  white,  without  in  the  least  in- 
juring them,  and  is  excellent  for  flannels  and  cali- 
coes. It  is  good  also  for  the  hands,  making  them 
soft  and  smooth.  Take  six  pounds  each  of  sal-soda 
and  lard,  three  pounds  of  stone  lime,  four  gallons 
of  soft  water;  dissolve  the  lime  and  soda  in  the 
water,  stirring,  settling,  and  pouring  off,  then  re- 
turn to  the  kettle,  using  brass  or  copper;  add  the 
lard  and  boil  until  it  becomes  soap,  then  pour  into 
a  tub;  when  cold,  cut  in  bars  and  dry. 

A  BEAUTIFUL  WHITEWASH. 

To  five  gallons  of  whitewash  made  of  well 
burned  white  lime,  add  a  quarter  of  a  pound  of 
whiting,  half  a  pound  of  loaf  sugar,  one  quart 
and  a  half  of  rice  flour,  made  into  a  thin  and  well 
cooked  paste,  and  half  a  pound  of  white  glue  dis- 
solved in  water;  apply  warm;  previously  scrape 
off  all  old  scaly  whitewash;  this  is  like  kalsomine, 
and  gives  a  brilliant  and  lasting  effect. 

CHAMOIS   SKINS. 

To  cleanse  a  chamois  skin  wash  it  in  cold  water 
with  plenty  of  soap,  and  rinse  well  in  clear  cold 
water;  thus  you  may  wash  as  often  as  you  please, 
and  still  keep  it  soft. 

MOTHS. 

Professor  Riley  says,  in  a  scientific  journal,  that 
the  early  days  of  May  should  herald  vigorous  and 
and  exterminating  warfare  upon  those  subtle 
pests,  clothes  moths;  closets,  wardrobes,  etc., 
should  be  emptied  and  the  clothing  laid  open  and 
thoroughly  exposed  to  light  and  air,  and  well 
brushed  before  being  replaced.  Spirits  of  turpen- 
tine should  be  brushed  in  cracks,  wainscots,  and 
shelves,  and  camphor  or  tobacco  placed  among 
the  garments,  furs,  plumes,  etc.,  when  laid  aside 
for  the  Summer.  To  secure  the  cloth  linings  of 
carriages  from  moths,  sponge  them  on  both  sides 
with  a  solution  of  corrosive  sublimate  or  mercury 
In  alcohol,  made  just  strong  enough  not  to  leave 
a  white  mark  on  a  black  feather. 


SALT  AND  MOTHS. 

It  is  said,  and  by  good  authority,  that  after 
wiping  up  the  floor,  it  salt  is  sprinkled  over  it 
while  damp,  moths  will  not  try  that  harbor  again. 
When  making  a  carpet  it  is  recommended  that 
enough  be  allowed  to  fold  under  an  inch  or  two, 
so  that  when  it  is  put  down,  salt  can  be  spread 
between  the  folds,  and  also  sprinkle  salt  all  around 
the  sides  and  corners  of  the  room  before  nailing 
the  carpet.  We  have  never  tried  this,  but  have 
several  good  authorities  who  endorse  it,  and  prom- 
ise  that  moths  will  not  injure  carpets  if  this  ad- 
vice is  followed. 

POLISHING  PASTE  FOR  TINS,  BRASSES,  AND 
COPPER. 

This'is  composed  of  rotten  stone,  soft  soap,  and 
oil  of  turpentine;  the  stone  must  be  powdered 
and  sif led  through  a  muslin  or  hair  sieve;  mix 
with  it  as  much  soft  soap  as  will  bring  it  to  the 
stiffness  of  putty;  to  half  a  pound  of  this,  add  two 
ounces  of  oil  of  turpentine;  it  may  be  made  into 
balls;  it  will  soon  become  hard,  and  will  keep  any 
length  of  time.  Method  of  using:  The  articles  to 
be  polished  should  be  perfectly  free  from  grease 
I  and  dirt;  moisten  a  little  of  the  paste  with  water, 
smear  it  over  the  metal,  rub  briskly  with  a  dry 
I  rag  or  leather,  and  it  will  soon  bear  a  beautiful 
polish. 

A  good  stove  polish  may  be  made  of  black  lead 
mixed  with  the  white  of  an  egg.  Put  on  with  a 
brush,  and  polish  with  a  dry  hard  brush. 

To  make  an  excellent  furniture  polish:  take 
turpentine,  linseed  oiL  and  vinegar,  in  equal  pro- 
portions;  apply  and  rtb  with  flannel. 

A  little  soap  put  on  the  hinges  or  latch  of  a  door 
will  stop  its  creaking. 

Salt  will  ciu-dle  milk,  hence  in  preparing 
gravies,  porridge,  etc.,  the  salt  should  not  be  added 
till  the  dish  is  prepared. 

If  your  flatirons  are  rough,  or  soiled,  lay  some 
salt  on  a  flat  surface  and  rub  the  face  of  the  iron 
well  over  it. 

Rub  your  griddle  with  fine  salt  before  you  grease 
it,  and  your  cakes  will  not  stick. 

When  clothes  have  acquired  an  unpleasant  odor 
by  being  from  the  air,  charcoal  laid  in  the  folds 
will  soon  remove  it. 

Powdered  charcoal  placed  around  roses  and 
other  flowers  adds  much  to  their  richness. 

Camphor  gum  placed  on  shelves  or  in  drawers 
will  effectually  drive  away  mice. 


48 


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