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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
/
Is printed in largfe, clear, open type
whicli can be read with ease and pleasure by
young and old ; it is handsomely and profusely
illustrated ; it is unabridged and unaltered.
Beware of counterfeits and imita-
tions, copying our Size, Heading, Name and
general appearance as closely as possible, but
printed in an unreadably fine type,
whose perusal will soon dim or destroy the
strongest eyesight. To further deceive the pub-
lic the first page of many of these counter.
feits is printed in bold, large type to more
closely imitate The LAIiESIDE Li-
brary, while the balance of the book is in
tTNKKADABLY SMALL TYPE !
Buy only the original "Library," — the
LARGE, CLEAR, OPEN TYPE LAKESIDE
Library — if you want un.abridqed and il-
lustrated Books whose type is so large and
whose PRINTING so cle.\r, that they can be
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l^~The effect upon the eveslght of the Counterfeits
printed In $mall type, like this sample paragraph, has
been found so destructive, that the reading puhlic have
refused to longer purchase them, and tholr pulilishers
have been compelled to discontinue their pur)licatioii.
But as many thousands of the unreadable and unsold
copies are still scattered over the country, a, word of
warning is timely.
CATALOGUE TO DATE.
No. Price
42. Abandoned. 8 lUas., by Jules Verne lOc!
57. Abel Drake's Wife, by Saunders lOc.
138-139. Adam Bede, by Geo. Eliot. 6 Illus 15c.
79-80. Adventures of Verdant Green, by Cuth-
bert Bede. 150 Characteristic Illustrations 20c.
81. Anne Warwick, by G. M. Cralk 10c.
50. An Odd Couple, by Mrs. Ollphant lOc
189-190. Armadale, by Wilklo Collins 20c.
217-218. As LoiigrasSho Lived, by Robinson. ...20c.
227-228. Aurora Floyd, by Miss M. E. Braddon.20c.
119. Basil, by WUkle Collins 10c.
1. Best of Husbands, by James Payn lOc.
82. Black Hills, by H. N. Maguire. aS Illus lOc.
223. Blade O'Grass, by B. L. Farjeon lOc.
4. Blockade Kunner*, by Jules Verne lOc.
176. Branch of Lilac, by "Oulda" lOc.
195-196. Brave Lady, by Miss Mulock 20c.
78. Bread-and-Clieese. by Farjeon 11 Illus 10c.
177-178. By Celiacs Arbor, by Besant & Klee....20c.
163. By Proxy, by James Payn 15c.
92. Camp Life in Gnlana, by Browii. 17 Illus.. 10c
198. Captain Paul, by Alexandre Dumas lOc
87. Captain's Last Love, by WllkleCollln8.9Illu8.10c.
111-112. Castaways, by Jules Verne. 79 Illus... 20c.
39. CastUpbytheSea, by SlrS.W. Baker lOc,
11. Christlau'a Mistake, by Miss Mulock iQc.
18. Christie Jolinstone, by Charles Reade 10c
28. Christmas Stories, by Charles Dickens 10c
183-184. Cloisterand Hearth, by Charles Reade.20c.
125. Corinne, by Madame deStael 15c
209. Cripps, The Carrier, by R. D. Blackmore...l5c
41. CrossPurposes, by Mary J. Williams lOc.
61-62. Daniel Deronda, by Geo. Ellot. Vol. I....lOc.
63-64. Daniel Deronda, by Geo. Ellot. VolII...lOc.
148. Dead Guest, The, by Heinrlch Zschokke....lOc.
188. Deceivers Kver. by Mrs.II.L.Cameron lOc
131. Deerslayer, by J Fenlmore Cooper 15c
224-225. Dilemma, The, a tale of the India Re-
bellion, by author of "Battle of Dorking" 20c.
86. Dr. Ox's JExporiment, by Verne. 29 Illus. .10c
40. l>ropped from tiic Clouds, by Jules Verue.
8 Illustrations iqc
144. Duel in Herno Wood, by Wilkie Collins.. ..10c
142-143. East Lynne, by Mrs. Henry Wood. The
only large type edition 15c
120. Erema, or. My Father's Sin, by Blackmore.l5c
99-100. Far From The Ma<ldinff Crowd, by
Thomas Uardy. The Jilt, by Charles Keade. ...20c.
180-181. Felix Holt, by George Ellot 20c
102. Field of Ice, by Jules Verne. 82 Illus lOc.
159. First of Knickerbockers, by Myers 10c.
90. Fish and Fishing:, by T. .Alexander. 45 lUus.lOc
173. FiveUundred Pounds Reward lOc.
48. Flyins: Dutcliman loc.
232. For Lack of Gold, by Charles Gibbon 15c.
24. For the liin;;, by Charles Gibbon lOc.
199. Foul Play , by Charles Reade [ isd
201-202. Friendship, by "Oulda." !.!20c
GG. From the Earth to tlie Moon, by Jules
Verne. 28 Illustrations iqc,
89. Frozen Deep, by Wilkie Collins. 10 Illus. ...10c.
109. Fur Country, I, by Jules Verne. 25 I]lns..lOc
110. Fur Country. II, by Jules Verue. 25 Illus.. .10c.
221-222. Game Birds, by Thomas Alex.Tuder
Over 50 Illustrations. A book for sportsmen... 20c
72. Goin^to the Bad, by Edmund Yates lOc
3. Golden Lion, by Anthony TYollope lOc
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.
8. Harry Heatlicote, by Anthony Trollope lOc.
213. Hathercourt, by Mrs. Molesworth 15c
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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