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Li**e*^

MRS. OWENS'

COOK BOOK

AND

USEFUL HOUSEHOLD HINTS.

"Economical household management and the mysteries of the kitchen
are as truly a part of domestic culture as are music, decorative art and the
etiquet of the drawing room."

REVISED AND ILLUSTRATED.

ONE HUNDRED AND FOURTH THOUSAND.

fl/MRS. FRANCES E. OWENS.

TO WHICH HAS BEEN ADDED A

FARMERS' DEPARTMENT

CONTAINING MUCH VALUABLE INFORMATION.

AND THERE HAS STILL FURTHER BEEN ADDED CHAPTERS ON LUNCHES
AND LUNCHEONS, POTENTIAL ENERGY OF FOOD, CHAF-
ING DISH COOKERY, AND TRANSLATIONS OF
FRENCH TERMS IN MODERN MENUS.

CHICAGO:
F. E. OWENS,

6241 Kimbark Avenue,
IQ03

By
MRS. FRANCES E. OWENS.

i<^

^ui^ T

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PREFACE.

EVERY housewife has a notably good way of doing certain things. When
it became known that this book was being compiled, letters came to the
editor from friends living in all sections, containing choice cooking recipe,
and hints for the household, culled from practical, everyday experiences
In many cases, the writers collected from their immediate friends, thus add-
ing to their list. The province of this book, then, is to present a large num-
ber of these successes in a desirable form for daily reference. The differ-
ent departments will be found sufficiently elaborate for almost any occasion
in domestic life. For the special benefit of our sisterhood who unite the
qualities of wives, mothers and housemaids, the easiest way has been
selected, whenever a choice could be made, with that end in view.

The housewife whose means are unrestricted need not study little, har-
rowing details, trying to make one dollar do duty for five in providing for
her table. But the masses must count their pennies and tighten their
purse-strings when tempted to indulge the appetite beyond a prescribed
limit. There are suggestions in these pages which, if carried out, will vary
a bill of fare and make it pleasing to the eye and appetizing to the palate,
at the smallest possible outlay of money.

In the section devoted to ' ' HASH ' ' there are directions for using up rem-
nants of food that will go very far towards furnishing' the bulk of one meal
per day to a family. These dishes are palatable, too, and very distinct
from the often tasteless commodity known by that name.

The inexpensive CAKE recipes in this book are good in every case, and
the cakes, if eaten fresh, are as satisfactory as the more expensive ones. It
is to be hoped they will be given a fair trial before being frowned upon. It

was not the original purpose to introduce elaborate dishes ; but as all fami-
lies on special occasions require such, there are some interspersed.

"THE LAUNDRY " hints, if acted upon, will add years to the lives of our
women who toil. This is actual knowledge. A woman with a house full of
little ones, having but two hands to do the work which would give employ-
ment to six, must husband her strength if she would be spared to her chil-
dren. It is worse than folly to devote ten hours to a task which may be
accomplished in five. These aids will make that difference. Give them
one month's trial, and the old ways will belong to the dead past, never to
be revived.

The letter, ' ' An Old Citizen to a Young Wife, ' ' is from the pen of the
well-known author and poet, MR. JOHN McGovERN.

The recipes in this book are National, having been gleaned from the
extreme East, West, North and South, as well as from intermediate points.

In submitting this book to the public, it remains only to say that the
most painstaking care has been exercised, and many months time devoted
to the work, and it is hoped it will prove beneficial and eminently satisfac-
tory to the busy housewife.

TABLE OF CONTENTS.

A. to C.

C. to I.

Almonds 2193.116.318

An Old Citizen's Letter. 377

Ants — To Destroy 475

Baking Powder 152

Bed-bug Poison 457

Bills of Fare 389

Biscuit 160-162

Blanc-Mange 285-288

Bread 149

Buns 1 60

Cake 217-284

Candy-Making 393-397

Canning Fruits 318-321

Caramel for Coloring 1 1

Care of Beds 420-426

Care of Lamps 426-427

Catsups 126

Cements 457 and 476

Cereals I7I-I72

Charlotte Russe 295

Cheese 282-283

Cheese Cakes 284

Children's Party 392

Chocolate 309

Clams 45-46

Clarifying Soup 12

Clarifying Sugar 333

Cleaning House 451-454

Cochineal Coloring 219

Cocoa 309

Coffee 305-308

Colored Plates Described38i

Crackers 168

Creams 289-293

Croquettes 107

Croutons 10

Cutting up Meats 459-462

Carving Meats 398-401

Curry Powder 1 1 1

Custards 294

Delmonico 302

Digestion of Food. 446

Dinner Etiquet 384

Diseases of Animals. 463 -470

Drying Fruits 342

Dumplings 188

Dyes 439-442

Egg Balls 10

Eggs 63-67

Entertainments 359-360

Extracts 222

Filling for Cake 247-248

Fire Kindlers 458

Fish 29-36

Floating Island 294

Fondu 282

Food in Season 448

Forcemeat Balls 10

Fresh Fruits 3 1 5-3 1 8

Fritters 193

Frogs 62

Frosting 223-224

Fruit Sauce 322-326

Fruit Butters 341

Furniture Polish . . . .450-457

Game 49-62

Garnishes ..... 117

Gems .... 1 66

Glue 457

Griddle cakes 162-163

Hash 103

Heating the Oven 220

Herbs lit

Hints to the Invited 387

Honey 298

Ice Crea'm 300

Ices 303

Index 481-500

Indigestible Foods.

TABLE OF CONTENTS.

Road -Making.

I. to Q.

R. to Y.

Indigestible Foods 447

Ink 458

Invalid Cookery 401-407

Jams 338-339

Jellies ,,326-332

Kalsomine 455

Laundry 427-438

Lard — To Render 102

Lime-water 152

Lunches 360

Marmalades 339-34°

Meats 79-102

Melons 317

Meringues 296

Mothers, Save Yourselves4O9

Moths and Roaches 457

Muffins 164

Mush .172

Noodles ii

Nursery Hints 407-4*11

Oil-Cloths—To Clean 457

Omelets 67-68

Paste 457

Pickles ...-343-355

Picnics 359

Pies , 174

Pones 158

Poultry 69-78

Preserves 332-338

Puddings 197-216

PufTs 167

Quajada 283

Remedies 41 1-420

Road-Making 471-474

Rolls 159-160

Rusk 159

Salads 119

Sandwiches 170

Sauces 1 1 1

Sausage 101-102

Set Table Described 383

Shell-Fish 37-48

Sherbets 302

Shortcakes 191

Soaps 436-438

Soups 8-28

Soup Powder 12

Souffle Vanilla 288

Steaming Food. . .81 and 221

Substitutions 152

Summer Drinks 309-3 14

Syllabub 293

Tea 308

Terrapin 62

Toast 169-170

Toilet Articles 443-444

Trifle 297

Vegetables 129-148

Vinegar 356-358

Waffles 167

Weights and Measures. ..151

Welsh Rarebit 283

Whitewash 454

Yeast 153

HINTS FOR SOUPS. FISH. GAME. CHICKEN.
GUMBO. MEAT. VEGETABLE.

' HIJfTS FOR SOUPS.

CROUTONS. FORCE-MEAT £ ALLS. GERMAN SOUP-BALLS.

EGG BALLS. NOODLES. CARAMEL. BROWNED FLOUR.
COL OR ING. SO UP PO WDER. TO CLARIFY. STOCK OR BRO TH.

EEF is considered the best soup-meat for a stand-
by ; but I subjoin recipes that include other
kinds, all of which will be found palatable. It
is well to keep a stock-pot of meat broth on
hand for soups. Any bits of bones or trim-
mings, the bones from roasts, the tough ends
from porter-house steaks, or the cold bits of cooked meats,
or fowls, should be put into it, and when cooked done the
broth should be strained through a colander, and into an
earthen vessel, for future use. Do not cook vegetables in
the stock, as they will cause it to sour. Soup-stock may be
made the basis of almost any kind of soup — macaroni, ver-
micelli, different vegetables, rice, or noodle. Keep it in a
cool place ; take off the fat that rises.

To dry parsley or celery, put in a slow oven ; watch, and
when dry rub lightly to take out stems, and cork up tightly
in a bottle for gravies or soups.

Sassafras leaves, dried and powdered, are sometimes used

Croutons. SOUPS. Force-Meat Balls.

in Gumbo soup. A large spoonful to a pot of beef soup, put
in a few minutes before taking from the fire, improves it.

If soups or sauces, or beef tea, have an excess of fat, lay
a piece of coarse brown wrapping paper or blotting paper
on top, and it will absorb the fat. Lift the paper, and the
liquid will run off. Repeat operation until freed sufficiently.

If soup is over-salted, add a teaspoon of sugar and a ta-
blespoon of vinegar, and it will help to modify it.

Catsups and different sauces are added to soups, according
to the taste of families.

A quart of water and a teaspoon of salt is about the right
proportion to a pound of meat.

The soup recipes credited to Miss Corson were procured
direct from her by the writer, while in attendance at her
course of Demonstrative Lessons in Cookery. They are
published with the full consent of Miss Corson. The writer
has tested them with much satisfaction.

CROUTONS.

Cut bread free from crusts, half an inch square. Fry in
smoking hot fat. Keep on a plate, unless served immediately.
Serve in pea soup.

EGG BALLS.

Yolks of 4 hard-boiled eggs mashed fine with the yolk of
i raw egg and a teaspoon of flour. Season with a pinch of
pepper, half a teaspoon of salt, and a sprinkling of parsley.
Make into balls half the size of a thimble and boil in clear
water for two minutes. Add to the soup when ready to
serve.

FORCE-MEAT BALLS.

Take bits of cooked meat or fowl ; mince fine, season well,
and bind together with an egg. Roll in cracker or bread
crumbs, and fry in hot lard in balls the size of the yolk of an
egg-

German Soup-Balls. SOUP. To Color.

GERMAN SOUP-BALLS.

Mix together butter and cracker crumbs into a firm round
ball. Drop into the soup a very short time before serving.
Very nice for chicken broth.

NOODLES.

Take one egg, a pinch of salt, half an egg-shell full of
water. Stir in all the flour it will take ; roll as thin as you
possibly can ; hang over a chair-back on a napkin to dry.
Then roll up like jelly-cake and slice off as thin as a wafer.
They will cook in 1 5 or 20 minutes.

CARAMEL.

Caramel for coloring soups is made by putting a table-
spoon of sugar and a pinch of salt in a dry saucepan over
the fire. Stir constantly till it is slightly burnt. When very
dark brown, pour in less than a teaspoon of water. Keep
stirring, and gradually add a cup of water. See that the
sugar is all dissolved. This gives a rich color, and is better
than browned flour.

BROWNED FLOUR.

Put a pint of flour in a skillet or saucepan over a moderate
fire. Stir constantly with a small wooden paddle, if you
have one, until it is a dark brown, and .do not let it burn-
Put it away in a covered vessel and use it for soups, gravies,
or sauces. It requires fully half as much more to thicken
with, than of unbrowned flour.

TO COLOR SOUPS.

AMBER.

As soon as the scum has been taken off, put in grated
carrot.

BROWN.
Use caramel or browned flour.

Soup Powder. SOUP. To Clarify.

GREEN.

Pound the leaves of spinach, or use the green leaves of
celery or parsley. Put this in five minutes before taking up.
Okra also gives a green color.

SPINACH-GREEN.

For coloring various dishes green, take a quart of spinach,
wash and clean carefully ; pound in a mortar to extract the
juice. Then put all through a fine sieve. Put the juice in
a stewpan or basin. Place this in a vessel of boiling water
till it sets. It should not boil. Then put it into a sieve that
the water may drain from it, and the clear green will be left
for coloring. This may also be dried for future use.

RED.
Take the pulp and juice of ripe tomatoes.

FOR WHITE

soups use none but white vegetables ; for thickening use rice,
pearl barley, vermicelli, or macaroni.

SOUP POWDER.

Take an ounce of as many of the following ingredients as
can be procured : Thyme, basil, sweet marjoram, summer
savory, dried lemon peel, celery seeds, two ounces of dried
parsley. Dry, pound, sift, and bottle it tight for use.

Mushrooms can be dried in a warm oven and reduced to a
powder with a little mace and pepper, and kept for season-
ing soups or gravies.

TO CLARIFY SOUP.

Miss Juliet Corson.

Skim off the cold fat that is at the top. Put in the bottom
of a saucepan for each quart of soup-stock the white and
shell of one egg and one tablespoon of water ; mix, and then
pour the soup on. Set the saucepan on the fire, and let boil
very slowly. As the soup heats, the white will harden, and

Stock QJ Broth. SOUP. Stock or Broth.

the egg will rise to the surface together with the blood and
cloudiness that remain in the soup. Let boil slowly until the
under portion is very clear ; then strain through a towel laid
in a colander.

SOUP STOCK, OR BROTH.

Miss Juliet Corson.

For clear soup leave the vegetables whole, simply peeling
them. This gives all the flavor, without the cloudiness
arising from the vegetables cut up. Use the neck of beef,
one pound of meat or bone for each quart of soup. Have
the meat cut from the bone in a solid piece, to serve after-
ward ; crack the bone and put in the bottom of the soup-
kettle, the meat and the bone, then add cold water. Place
over the fire to heat gradually ; as it boils, the blood and
albumen will rise. For clear soup, this must be skimmed off.
It is never necessary to wash meat if it comes from a clean
market ; it detracts from its flavor and nutriment. Add a
carrot, turnip, and an onion for 3 or 4 quarts. Stick six or
eight cloves in the onion ; salt and pepper lightly ; add a
bouquet or fagot of herbs ; a small bunch of parsley (two
tablespoons), take the roots if you wish the green for a gar-
nish ; the green stalk of celery is nice to add. A sprig of
any kind of dried sweet herb, except sage, and one bay leaf.
A single leek may be used instead of the onion. If wished
for the gelatinous property, a knuckle of veal may be added
to the soup stock. Cook slowly two hours after adding the
vegetables ; that time will secure the flavor. If cooked
longer, it will assume a jellied consistency. Strain through
a sieve, or through a folded towel laid in a colander into an
earthen vessel, not in metal. When cold, remove the fat
that rises. This soup is perfectly clear.

N.B. — If it is desired to have it very light-colored, use
veal instead of beef. A calf's foot, the skin from the head,
or an old fowl may be used with good results in this stock.

Oyster. SOUP. Lobster.

If very rich soup is wished for, use only a pint of water to
each pound of meat. The flesh of old animals contains
more osmazome than that of the young. It is this property
that gives flavor and perfume to the stock. Brown meat
contains more than white, and the brown is more fragrant.
The osmazome reaches its height by roasting. So that the
remnants of roasts give a good flavor to stock. — AUTHOR.

FISH SOUPS.

OYSTER. CLAM. LOBSTER. FISH.

OYSTER SOUP.

One quart large fresh oysters. Take liquor and \\ pints
water ; boil and skim off carefully the scum that rises ; then
add 2 or 3 quarts fresh milk ; put in I dozen oyster crackers
rolled very fine ; 2 large spoons of butter ; season lightly
with salt. As soon as this becomes boiling hot, put in oys-
ters. When it begins to boil, take up at once. Many per-
sons prefer oyster soup without milk. The mode of cooking
is the same, except that more butter should be used, and
water instead of milk.

CLAM SOUP.

TaKe 50 large clams and chop fine. To their liquor add
3 quarts of water, and boil. Add the clams, and cook from
3 to 5 minutes. Mix \ cup of butter with same quantity of
flour very smoothly and stir into the soup with a quart of
fresh milk. Add salt and pepper to taste. Set on back of
stove and stir in 4 well-beaten eggs, and it is ready to serve.
Add more butter if wanted richer.

LOBSTER SOUP.
Take a large lobster from the shell after it is boiled ; cut

Pepper- Pot SOUP. Catfish,

small and mix it with 3 rolled soda crackers. Into a stew-
pan put a quart of milk and a quart of water with a pod of
red pepper, and salt to taste. When boiling hot, add the lob-
ster, and the green inside if liked, and a full cup of butter,
and boil 10 minutes. Serve hot.

PEPPER-POT.

Take fish, flesh, and fowl, as nearly equal parts as you can
get. Cut up small some lean mutton or beef, any fish, or the
meat from a lobster, and a chicken or other fowl cut into
joints. A tablespoon of rice and other vegetables that may
be fancied. Pour over sufficient water and simmer slowly.
Skim it well. When well cooked, season with cayenne pep-
per and salt to taste. .

PUREE OF FISH, OR CREAM SOUP OF FISH.

Miss Juliet Corson.

A pound of cold boiled fish will make about 2 quarts of
soup. It must be rubbed through a fine sieve. For each
quart take a tablespoon of butter, same of flour, mix smooth
in a saucepan over the fire and add a quart of milk, or milk
and water ; then add the sifted fish. Any game or vegetable
soup may be made the same way.

BROWN FISH SOUP.

Any kind of fish will answer ; cut in small pieces ; roll in
flour and brown in some olive oil or butter in a saucepan ;
cover with hot water. Season with salt and pepper, and boil
slowly for about 15 minutes. See that there is plenty of
water. One pound will make a quart of soup. A clove of
garlic may be added.

CATFISH SOUP.

Take 2 large or 4 small catfish. Clean well, cut off the
heads, skin them. Cut them in 3 pieces, put into a soup-
kettle with i pound of lean bacon, a sliced onion, a bunch

Game. SOUP. Green Turtle.

of minced parsley, salt to taste, and water sufficient, and
cook till the fish are tender, but not broken. Add to the
yolks of 4 eggs a tablespoon of butter, 2 of flour, and a cup
of milk. Mix and add to the soup. Pepper if liked.

GAME SOUPS.

GAME. GREEK TURTLE. RABBIT. PARTRIDGE.

A GOOD GAME SOUP.

In the game season, a good soup may be prepared at very
little expense, and by using the remnants of different dishes
a very agreeable flavor will be imparted. Take the legs and
bones, break up, and boil in some broth for an hour, putting
in all the meat from the breasts of birds left over. Boil 4 or
5 turnips and mash them fine. Then pound the meat up fine
and pass through a fine sieve. Put the broth a little at a
time through the sieve. Heat it all up together in the soup-
kettle. Do not boil. Mix the yolks of 3 or 4 eggs with J a
pint of cream. Stir into the soup and remove just as it
comes to a boil, as boiling curdles it.

GREEN TURTLE SOUP.

Chop the entrails (some cooks do not use the entrails),
bones, and coarse parts of the turtle meat, and put into a
gallon of water, with a bunch of sweet herbs, 2 onions, pep-
per and salt. This must cook slowly but constantly for 4
hours. In the meantime simmer the fine parts of the turtle
and the green fat for I hour in ^ gallon of water. This must
be added to the above soup after straining the latter, at the
end of the 4 hours' boiling. Thicken slightly with browned
flour, then simmer all together for another hour. If there
are eggs in the turtle boil them alone in clear water for 3 or
4 hours and add to the soup before serving. If not, use force-

Rabbit SOUP. Partridge.

meat balls. At the last add the juice of i lemon. For the
force-meat balls, take the yolks of 2 hard-boiled eggs, rubbed
fine with 6 tablespoons of chopped turtle meat, I tablespoon
of butter and, if you have it, a little liquor of oysters. Sea-
son with mace, a pinch of cayenne, ^ a teaspoon of white
sugar. Bind together with a raw egg. Roll into small balls
dip into beaten egg, then in rolled cracker, fry in butter, and
drop into the soup as before directed.

BROWN RABBIT SOUP.

Cut at the joints, dip in flour and fry in butter until a nice
brown, and put into a soup-kettle. Add 3 onions, also fried
brown. To 2 large rabbits allow fully 3 quarts water. Pour
it over boiling hot. Add a teaspoon of salt ; skim frequently
and carefully until it looks clear. Add a sprig of parsley, 3
or 4 carrots, and season writh whole peppercorns. Boil gently
for half a day. Season more highly if necessary. Strain, let
cool, skim off the fat. Heat it afresh for serving, and send
to the table with croutons.

RABBIT SOUP.

Sometimes rabbits or hares will be found very tough. They
can then be made into soup that is excellent. Crack the
bones of 2 rabbits and boil with i pound of ham or salt pork
cut up small. Chop 3 small onions and put in, with a bunch of
sweet herbs. Stew in 3 quarts of water slowly for 3 hours.
Season and strain. Thicken slightly with browned flour,
wet with cold water. Add tablespoon of catsup and tea-
spoon of Worcestershire or some other kind of sauce.

PARTRIDGE SOUP.

Clean 3 partridges, dredge them with flour and roast
until they are half done, basting frequently. Take the
flesh from the breasts and put aside. Joint the remainder
of the birds, and stew gently in 3 quarts of strong beet
broth for 2 hours. Strain, and let cool. Press the meat

Giblet. SOUP. l»ota*e.

from the bones. Then take all of the meat, including the
breasts, mince fine, and pound smooth with half its bulk of
butter and some dry bread-crumbs. Season with salt and
cayenne, mace, and nutmeg. Moisten with 2 or 3 yolks of
eggs, and make into balls half the size of a thimble. Skim
the fat from the soup, and put the soup on to heat. When
it boils add the balls and cook about 10 minutes. Grouse
and partridge together make a very fine soup.

CHICKEJJ SOUPS.

GIBLET. POT AGE. CHICKEN. DUMPLINGS. DRESSING.

GIBLET SOUP.

Take a turnip, carrot, and onion, and slice them, and fry
in hot butter ; add the giblets, sprinkled with flour, let them
brown and then add the amount of water required. Sim-
mer 4 or 5 hours. Season with salt and pepper and thicken
with a spoonful of browned flour. Take yolks of hard-
boiled eggs and put one in each plate of soup when it is
served. The giblets of i chicken will make but little more
than a quart of good soup.

POTAGE A LA REINE.

Miss Juliet Corson.

Take bits of cold chicken, same quantity of rice, boil to-
gether till very tender. Rub through a sieve ; then make
of the consistency of cream, with boiling milk. Season to
taste, with salt, pepper, and a little nutmeg. One pound of
chicken and i pound of rice will make 4 quarts of soup.

CHICKEN SOUP.

In order to serve the fowls for dinner, tie the feet down
and turn the wings back before putting over to boil. Allow

Chicken. SOUP. White.

2 quarts of water for each fowl. When half done, add 2
tablespoons of rice for each chicken. Before serving, add
a chopped hard-boiled egg, a little thickening of flour (per-
haps 2 teaspoons) and water, salt, pepper, and parsley.
Make a drawn-butter dressing for the chicken.

CHICKEN VEGETABLE SOUP.

Get a fat hen. After washing, put it whole into a porce-
lain kettle with a gallon of water ; boil 2 hours. Slice 3 or

4 Irish potatoes, I large onion, I or 2 tablespoons of chopped
parsley, I teaspoon of celery seed, and a bit of summer
savory if you have it ; J a red pepper-pod, salt to taste.
When the soup has boiled I hour, add the vegetables, and
when nearly done put in I pint of sweet milk.

DUMPLINGS FOR THE ABOVE SOUP.

One pint of flour, i dessert-spoon of lard, a pinch of salt;
mix with cold water and roll thin, cut in small pieces, put
in soup, and let them boil about 20 minutes. Thicken with
a tablespoon of flour and cream. Boil up once and serve.

DRESSING FOR THE ABOVE CHICKEN.

Take I pint of the soup, i tablespoon of butter, and 4 or

5 hard-boiled eggs chopped fine, i tablespoon of flour
rubbed in the butter. Let it boil, and pour over the chicken.

WHITE CHICKEN SOUP.

| pound of cold poultry.
J pound of sweet almonds.
A slice of dry bread.
A shred of lemon peel.
A blade of mace pounded,
ij cups of cream.
Yolks of 2 hard-boiled eggs.
2 quarts of white stock.

Pound the almonds to a paste with a spoon of water.
Add the meat, which should have been pounded with the

Fela. SOUP. Gumbo.

bread. Beat all together. Add the chopped lemon peel
and the mace. Heat the stock to boiling and pour over the
mixture and simmer for an hour. Mix the egg with the
cream, add to the soup, let boil up and serve immediately.

GUMftO SOUPS.

SOUTHERN FELA. KENTUCKY. MISSISSIPPI.

SOUTHERN GUMBO FELA.

.Take an onion and cut it up fine ; let it fry a light brown
in 2 tablespoons hot lard ; dust in 2 tablespoons of flour
and stir all the time to keep from burning, and in a few
minutes it will be brown. Pour in boiling water as much
as will serve the family, allowing for boiling down. Have
a nice fat chicken cut up ; put in the pot and boil until ten-
der. Take 50 oysters from the liquor, and strain to remove
all pieces of shell ; put the liquor in a stewpan, let it boil
up once, then skim and put the liquor in the pot, and sea-
son with salt, black and red pepper, also a small piece of
garlic; after letting it boil 15 minutes, add the oysters;
take 2 tablespoons of fela and dust in, stirring all the time.
As soon as it boils once, it is ready to serve. Always serve
with boiled rice.

NOTE. — Fela is prepared by the Southern Indians, and is
simply the young leaves of the sassafras, dried in the shade
and pulverized with a few leaves of the sweet bay. In the
summer, young okra pods are used in place of fela.

KENTUCKY GUMBO SOUP.

William H. Rochester, Bowling Green, Kentucky.

Six squirrels or 2 chickens. Cut up small and cook till the
flesh falls from the bones. Then take a handful of sassafras

Meat. SOUP. Bouillon.

buds for a gallon of soup, either green or dried (put in a
bag in the soup), and I quart of okra, 2 onions, cut fine, 6
large Irish potatoes cut in dice, a grated carrot, and a lit-
tle cabbage. Pepper and salt to taste. When done, take
out the sassafras bag and remove the buds and squeeze the
bag. Use a pod of red pepper. Thicken with scorched
flour.

MISSISSIPPI GUMBO SOUP.

Mrs. J. R. Jackson, Centerville, Miss.

First fry a large tender chicken very brown ; then remove
on a dish and fry a quart of sliced okra in the gravy. Add
this to the chicken, but do not add the grease. Put the
chicken and okra in a tin or porcelain vessel of cold water.
Add a pint of peeled tomatoes sliced, one large silver-skin
onion, a few chips of canvassed ham, and salt to taste.
Cook slowly for an hour, then add I dozen soda crackers, I
large tablespoon of butter, and a teaspoon of black pepper,
Never boil pepper in soup. To make it more palatable and
very rich, add half a dozen hard-boiled eggs.

MEAT SQU&S.

BEEF. VEAL. MUTTON. MISCELLANEOUS.

BOUILLON.

(THE CHEAP, WHOLESOME, AND COMMON SOUP OF FRANCE.)
Take 7 or 8 pounds of the leg or shin of beef. Cover it
well with cold water in a soup-kettle. Let it heat slowly.
As it does so, the fibers of the meat enlarge, the gelatinous
substance dissolves, the albumen — the part which produces
the scum — frees itself and rises to the surface, and the
osmazome (the most savory part of the meat) is diffused
through the soup. If it is allowed to cook rapidly, the

\Ox-Tail. SOUP. Veal.

albumen coagulates, the meat hardens so that the water
cannot penetrate it, and the osmazome cannot disengage
itself. Add about a tablespoon of salt to each half gallon.
This causes more scum to rise. Clear it, and put in 2 large
carrots, 2 turnips, 2 onions, I head of celery, 3 whole
cloves, a sprig of parsley, 2 young leeks, ^ a teaspoon of
peppercorns, and a bunch of soup herbs. Stew very gently
and constantly for 4 or 5 hours. The beef will then be
very tender and juicy. The meat may be dished up on a
platter, and the vegetables may be laid around it, or not —
a matter of choice. The soup will be better if not served
until the next day. Then the fat may be removed when
cold. Strain the soup through a sieve, heat, and send to table
with fried or toasted bread. It is often served with crusts
or slices of dry bread put into the tureen and let soak in
the soup for a short time,

BEEF SOUP WITH RICE.

Mrs. J. W. Smith, Chicago.

Boil a beef bone till the meat is well cooked. Half an
hour before dinner, put in J cup of rice. Season well.

OX-TAIL SOUP.

Mrs. Elliott Durand, Chicago.

One ox-tail, 2 pounds lean beef, 4 carrots, 3 large onions,
bunch of thyme. Cut the ox-tail in pieces, fry brown in
butter ; remove and fry onions and 2 carrots. Place the fried
vegetables and ox-tail in a soup-pot with the thyme and the
beef cut in slices ; grate in the 2 carrots, and pour over 4
quarts of water. Boil slowly 4 hours ; strain, and thicken
with 2 tablespoons of flour. Add a tablespoon each of salt
and sugar. The juice of half a lemon improves the flavor.

VEAL SOUP.

Put a knuckle of veal into 3 quarts cold water; salt it, and
add i small tablespoon raw rice. Let simmer 4 hours, when

Mock Turtle. SOUP. Mutton.

it should be reduced half. Remove. Into the tureen put
the yolk of I egg, mixed with a cup of cream or new
milk. Add a small lump of butter. Strain the soup on to
this, stirring all the time. Beat it a moment at the last.

VEAL SOUP WITH VEGETABLES.

Put a knuckle of veal into a gallon of cold water. When
heated through, add a tablespoon of salt, and as it boils
skim very carefully. Put in a pod of red pepper if you have
it. Let cook slowly for 3 hours, adding hot water if needed
for the quantity of soup desired. Add ^ a pint of finely
.shredded cabbage, double the quantity of sliced raw pota-
toes, a carrot cut small, a head of celery, and 3 large onions
sliced. You may also add, if you like, 3 sliced tomatoes, a
turnip cut in dice, and a couple of ears of green corn cut
from the cob. Let cook fully | of an hour.

MOCK TURTLE SOUP.

Boil a calf's head and feet until the meat separates from
the bones. Remove the bones and cut the meat into inch
pieces. Put into the soup-kettle and boil 2 hours longer.
Add the chopped brains, 8 small onions sliced, a tablespoon
(or more) of parsley ; season with mace, cloves, and salt.
When nearly done, make German soup-balls of half a dozen
soda crackers (see directions on page n), and drop in ; add
also enough caramel to color. Make force-meat balls of veal
and put into the tureen, and pour the soup over.

MUTTON SOUP.

Columbia Loving, Bowling Green, Ky.

Put a mutton bone on to cook in 3 quarts of cold water.
Let it cook slowly 2 hours. Skim it, salt it, add hot water, if
necessary, and to 2 quarts of broth add ^ cup of green corn,
same of butter beans, 2 ripe tomatoes, peeled and sliced, 2
Irish potatoes, of medium size, peeled and cut fine. Cook i
hour. As the fat of mutton congeals so quickly, serve this

Stock. SOUP. Victoria.

soup in hot soup-plates. Indeed, it is better to heat the
plates for any kind of soup.

STOCK SOUP.

When it is desired to make soup from stock, heat it to
boiling, add water, if needed, and the prepared vegetables
cut small, noodles, or whatever is to be used, with the proper
seasoning. Season lightly with salt, and do not add pepper
until it is done.

CONFEDERATE ARMY SOUP,

AS MADE AT GENERAL PICKETT'S HEADQUARTERS.
Lieut. Col. S. G. Leitch.

One ham bone, i beef bone, i pod red pepper, I pint
black-eyed peas. Boil in a mess-kettle in 2 gallons salted
water. Splendid soup for a wet day.

WREXHAM SOUP.

Miss Juliet Corson.

One pound of lean meat cut in small pieces, either beef or
mutton. Peel and slice I large or 2 small carrots, i large
turnip, 6 medium-sized onions, a pint of tomatoes, a green
stalk of celery, if in season, and a small bunch of parsley.
Tie up the parsley, celery, a dozen cloves, same of pepper, a
sprig of any sweet herb, except sage. Put in a saucer a
tablespoon of salt, a teaspoon of sugar and a saltspoon of
pepper ; mix, and put all these ingredients in layers in a jar,
and 2 quarts of cold water. Paste the cover on, and bake
slowly 5 hours.

VICTORIA SOUP.

A CHEAP PALATABLE MEAT SOUP.

Save all the bones and trimmings from roasts and steaks
of any kind of meat. They will keep several days in cool
weather. Put into a kettle with a gallon of cold water and
half a cup of dry beans and a large ripe tomato, or some

Barley. SOUP. Mushroom.

canned tomatoes. Cook gently for two hours, then strain
through a colander. Put back into the soup-kettle, add a
carrot and three large potatoes cut in dice, a sliced onion,
salt, and a spoon of soup powder. In 15 minutes beat up
an egg with a cup of flour and stir into the soup ; let boil
10 minutes and serve.

VEGETABLE SOUPS.

BARLEY. CHESTNUT. MUSHROOM. VERMICELLI.

BARLEY SOUP.

Put a cup and a half of barley into 3 quarts of water, with 3
large onions, 4 carrots, and 2 turnips — all cut small. Cook
gently 2 hours. Add a neck of mutton with a pound of
lean ham. Salt to taste. Cook 2 hours longer. Add pep-
per at the last.

CHESTNUT SOUP.

Boil a quart of chestnuts and rub the meats through a
fine sieve with a potato masher. Take a tablespoon of flour
and a tablespoon of butter, mix smooth in a saucepan over
the fire, add gradually a quart of milk. When scalding hot,
season with salt, pepper, and nutmeg, and add the sifted
chestnuts.

MUSHROOM SOUP.

Wm. H. Rochester, Bowling Green, Ky.

Use milk fresh from the cow. Cook the mushrooms in
water, with salt to flavor. Use a silver spoon to stir the
mushrooms ; if the spoon turns black, discard the mush-
rooms. Let it come to a boil, pour in the milk. You can
use more or less according to the quantity of soup required,
A few mushrooms will flavor a large dish.

VERMICELLI SOUP.
To 5 quarts of water, allow a slice of corned ham, I pound

Julienne. SOUP Okrm.

of veal, and 4 of lean lamb. Cut the meat up small, heat it
very gradually, and cook slowly till the meat is very tender.
Season with salt, a bunch of sweet herbs, a bit of onion, if
liked, a spoon of Worcestershire sauce. When these have all
boiled for 10 or 15 minutes, strain and return to the soup-
kettle. In the meantime have J or ^ of a pound of vermi-
celli or macaroni broken up small, and boiled in clear water
for 20 minutes. Drain and add to the soup, boil up once
and serve.

JULIENNE SOUP.

Miss Juliet Corson.

Use vegetables of at least 3 colors; carrots, turnips, and
either lettuce, celery, cabbage, or string beans. Cut the veg-
etables into strips an inch and a half long, and these strips
into match-like pieces, very, very thin. Keep in cold water
till wanted. The proportion of vegetables is a cup full all
together for a gallon of soup. Put each kind separately into
boiling salted water. When tender, drain and lay in cold
water. This way retains the flavor and color perfectly.
Then dish up in the hot soup stock. Foreigners add a
tablespoon of vinegar to a quart of Julienne soup.

OKRA SOUP.

Take a joint of beef with the marrow, or a knuckle of
veal, or a fowl, whichever can be had. Put to cook in a gal •
Ion of water; salt and skim it. After cooking an hour slowly,
add 2 quarts of okra cut small. In another hour, add I cup of
Lima beans. In another hour, 2 young cymlings, a quart of
tomatoes, and 2 onions, all cut small, and I or 2 sprigs
of parsley. Cook 2 hours more, and thicken with a table-
spoon of butter mixed with i of flour.

WHITE SOUP.

Six tomatoes, 4 onions, 3 tomatoes, if desired, 4 table-
spoons of crushed tapioca, i J pints milk; butter, pepper and
salt. Boil the vegetables in 2 quarts ot water till soft, rub

Tohnato. SOUP. Pea.

through a sieve, return the paste to the water, add the tapi-
oca, and boil 15 minutes ; season, add the milk, and as soon
as hot serve.

TOMATO SOUP.

Take 6 ripe tomatoes, peeled, or use half a can. Cook
in a pint of water till done. Stir in \ teaspoon soda, add a
quart of milk, season well with butter, pepper, and salt,
and serve as soon as it boils. It is quite apt to curdle if
not soon removed from the fire.

POTATO SOUP.

Peel and slice thin 3 or 4 large potatoes, and boil in
enough water to cover them until done. Then season and
add a quart of milk.

ONION SOUP.

Put a quarter of a pound of butter in a stewpan, with 6
large white onions cut in slices ; let them fry a nice brown,
then add 6 crackers rolled, pepper to taste, and a quart of
boiling milk and water; let it simmer for 15 minutes and
serve.

GREEN PEA SOUP.

Allow a pint of shelled peas to a quart of water. Cook
till soft, then skim out and rub through a colander back into
the soup-kettle with the water in which they were cooked.
Boil \ hour longer, season with salt and pepper. For 3
quarts of soup make a thickening of 2 tablespoons of butter
mixed with \ cup of rice flour, if you have it, (if not, use 2
tablespoons of common flour), stir well from the bottom and
remove as soon as cooked through. The soup should be of
the consistency of good cream.

PEA SOUP.

Miss Juliet Corson, New York City.

A pint of dried peas or beans will, make 6 quarts of soup.
Use split yellow peas. If put on to cook in cold water, add

Green Corn. SOUP. Bean.

half a cup of cold water every 15 minutes. Let them get
soft before salting. When tender, rub them through a fine
colander with a potato masher. Take the empty saucepan
and set over the fire. Rub together in it a tablespoon each
of butter and flour. When made perfectly smooth, add the
strained soup. The meal of the peas will be held in suspen-
sion by the addition of the butter and flour, and the result
will be a creamy, even soup. Meat bones may be used if
desired,* but should not be put in till after the peas com-
mence boiling. If an onion is used, fry it in a saucepan
before the peas are put over.

GREEN CORN SOUP.

A soup bone either of beef or veal. Boil slowly in a gal-
lon of water. After salting, skim carefully. Cook the meat
an hour, then add the corn from 12 good-sized ears,
scraping the cobs. Season with white pepper and 2 sprigs
of parsley. Just as the corn is tender — the time varying, of
course, according to the size of the kernels — stir in a table-
spoon of flour made smooth in a cup of milk ; and, unless
the soup bone is quite rich, add a tablespoon of butter.
Tomatoes are sometimes added to this soup, and give a very
nice flavor.

BEAN SOUP.

A pint of beans put into 2 quarts of water. Simmer
slowly on the back of the stove several hours. A very deli-
cious soup. No seasoning but salt and pepper.

PLATE II.— See GARNISHES and DESCRIPTION OF COLORED PLATES.

OESlGh

PORTER-HOUSE STEAK.

DESIGNED AND ENGRAVED EXPRESSLY FOR MRS. OWENS' COOK BOOK B\ .^AKER & Ca

MOVES OF COOKING.

CHOWDER. CRIMPED. POTTED. PICKLED.

BROILED. BAKED. BOILED. FRIED.

rISH are not regarded any more nutritious than
flesh or fowl. Indeed, hardly as much so as a
good quality of beef or mutton. Fish not en-
tirely fresh are poor eating. They are gener-
ally in best condition shortly before spawning,
and are thought to be unfit for human food
immediately after spawning. For invalids, white fish, such
as cod and haddock, etc., are the best. Flounders and tur-
bot are also good. Flat fish will keep the longest. Salmon,
mackerel, trout, and herring decompose quickly. The tur-
bot will improve by keeping a few hours before cooking.

Notice that the body of the fish is firm and the eyes full,
and the gills red.

Do not allow fish to remain but a short time in water. It
makes them soft and flabby.

To thj^v out frozen fish, lay them in cold water till the ice
cleaves from the body.

Large fish are usually boiled or baked. Small ones, fried
or broiled.

A fish is scaled more easily by plunging for an instant in
hot water.

Fish should be carefully cleaned before cooking. Any
coagulated blood should be scraped away with a knife, and

Chowder. FISH. Potted.

they should be freed from scales. But if washed beyond
what is necessary, the flavor of the fish is diminished.

The mode of cooking fresh and salt-water fish is substan-
tially the same, and the recipes given furnish all necessary
information.

The various sauces called for in the following recipes will
be found in the chapter on " SAUCES."

For fish croquettes, see " CROQUETTES."

FISH CHOWDER.

Fresh cod or haddock are regarded as best for chowdei,
although our common lake fish may be used. Cut into 2
inch pieces. Fry some slices of salt pork crisp, in an iron
pot. Take out and chop fine, leaving the fat. Put a layer
of fish in this fat, then a layer of split crackers, then some
bits of the pork, some thick slices of peeled potatoes and
some chopped onion, and pepper. Then another layer of
fish, with a repetition of the other articles. Cover with boil-
ing water and cook half an hour. Skim it out in the dish in
which it is to be served, thicken the gravy with flour, add a
little catsup, boil up and pour over the chowder. Remove
the bones if convenient, when dishing up.

CRIMPED SALMON.

Cut freshly-caught salmon into slices ij inches thick.
Wash in strong salt and water. Lay on a fish-plate, if yot
have one, and plunge into boiling salted water. It will be
done in 10 or 15 minutes. Serve immediately with lobster
sauce or plain melted butter.

POTTED FISH.

Miss Juliet Corson.

Remove the fins and head of the fish, clean well, cut in
slices an inch thick, pack it in a little jar having a cover, in
layers, and between the layers put I teaspoon each of whole

Pickled. FISH. Turbot.

cloves, and whole peppers, 2 blades of mace, a bay leaf, a
tablespoon of salt. When all is used, cover with vinegar
and water, half and half. Put over it a buttered paper, or
else fasten the jar cover on with paste. Put in a hot oven
and bake 4 or 5 hours. The bones will have entirely disap-
peared. Eat cold or hot.

PICKLED FISH.

Put the fish in vinegar that is spiced as for pickles. Boil
slowly until tender, but not broken. Set away closely cov-
ered, and in a few weeks the bones will be destroyed.

BROILED FISH.

Miss Juliet Corson.

To broil a shad or any other fish, grease the bars of the
broiler well. Put the inside to the fire first. The backbone
is easily removed by running a knife along under it, and the
long bones can be loosened and taken outgone or more at a
time, with a little knife, after the backbone is cut away from
them. Let brown without burning, till the flakes separate.
Turn the skin part to the fire just long enough to brown.
Season either before or after cooking.

FRESH MACKEREL.

This is one of the most delicate and dainty dishes to be
found. It is best broiled. Rub over it melted butter or
drippings, or olive oil if preferred. Grease the bars of the
gridiron. Butter it and garnish with chopped parsley.

FISH TURBOT.

Mrs. Elliott Durand, Chicago.

Five pounds white fish, i quart milk, i bunch of thyme,
the same of parsley, J onion. Place the fish in cold water,
and when the water has boiled two minutes, the fish is done.
Remove and free from bones. Boil the milk, onion, thyme,
and parsley over water, i hour. Strain through a colander.

Turbans. FISH. Stuffing.

Add i cup of flour, made in a smooth paste with cold water,
the yolks of 2 eggs well beaten, i cup of butter, cook until
thick. Place the fish in a baking-dish with alternate layers
of the dressing. Finish with dressing on the top and a
thick layer of cracker crumbs. Bake i hour. Serve in the
baking-dish and garnish with parsley and sliced lemon.

TURBANS OF FISH.

Miss Juliet Corson.

Flounders are best. Cut down the middle of the fish till
the bone is reached, then cut the fillet or strip out from the
side, avoiding the bone. Lay the fillet on the board, remove
from the skin by turning the blade of the knife between the
flesh and skin, and keeping it perfectly parallel with the
board, and thus cutting and separating the skin and flesh.
After cutting the entire fish into fillets, roll each one up and
fasten with a broom straw. These little rolls are called Tur-
bans. They are nice stuffed with highly-seasoned soaked
bread. If they are not stuffed, spread some butter on the
bottom of the pan, but no water. Cook in the oven only
long enough for the flakes to separate. They are to be lifted
out and placed on Tartar sauce.

STUFFING FOR FISH.

Mrs. E. B. Baldwin, Chicago.

One-half cup of fat pork chopped fine. One large spoon
butter. Parsley, thyme, sweet marjoram, salt and pepper, a
few oysters, 2 beaten eggs. All mixed with bread crumbs.
A much simpler dressing is good, when the above ingre-
dients are not at hand. Bread crumbs are usually on hand,
and with a little seasoning and mincing, serve very well.

BAKED FISH.

Clean well ; sprinkle with salt an hour before cooking.
Tie it with a string, sprinkle flour over it, baste with butter,

Baked FISH. Boiled.

place on a wire gridiron across a dripping-pan. Allow i£
hours for a good-sized fish.

BAKED FISH WITH TOMATOES.

When fish is put in the pan for baking, it is a very nice vari-
ation to pour a can of tomatoes over it. Season and bake.

BAKED FISH WITH CREAM SAUCE.

Miss Juliet Corson.

Take any kind of baked fish, remove the bones and skin,
put in a baking-dish, cover with the sauce, and dust with
cracker dust. Bake a delicate brown.

HALIBUT— CREOLE STYLE.

Miss Juliet Corson.

Get a thick, square piece of halibut, or other fish if pre-
ferred. Wash it and lay it on a baking-dish. Season with
salt and pepper. Chop a clove of white garlic about the
size of a bean, and strew over the fish, then put on a cup of
canned or fresh tomatoes. Bake until the flakes separate.
Dish up without breaking. The combination of garlic and
tomatoes gives the name Creole to a dish.

BOILED FISH.

Wrap a large fish in a cloth. Secure it with a string.
Put it on in cold water, salt well, and it will generally cook
in half an hour. Remove the cloth and serve with drawn
butter.

BOILED PIKE WITH EGG SAUCE.

Miss Juliet Corson.

Any fish will do. After it is dressed, tie it in the form of
a circle by putting its ta'il into its mouth, and take a stitch
with a trussing needle in its head and tail to hold it in place.
To 2 quarts of water put half a cup of vinegar, a teaspoon
of whole cloves, same of whole peppers, a bay leaf. Half a

Stew. FISH. Codfish.

lemon sliced is a nice addition, and a tablespoon of salt.
Put over in cold water and boil till the fins pull off easily.
The skin may be easily removed if desired. Serve with egg
sauce. Pour the sauce inside the circle^of fish. Lay a sprig
of parsley on top of one side of the fish, and a few slices of
lemon at the side on the platter.

BOILED FISH WITH HOLLANDAISE SAUCE.

A thin, long fish like a pike is best for boiling. Do not
have it split open, but draw it at the gills. A large fish
should be put over in cold water, but a small one in boiling
water, for the reason that a fish cooks so quickly that almost
as soon as it touches the boiling water it is done ; and if a
large one were put on in boiling water the outside would be
done and the inside raw. If you have no fish-kettle, wrap
in a cloth. Sew the fish very securely in the shape of a let-
ter S, by drawing a cord through it and fastening tightly,
When cooked, and strings loosened, it will retain its shape,
and is exceedingly pretty to look at. Pour the sauce around
it on a platter, and put a sprig of parsley at the side.

CODFISH STEW.

Cut up into inch pieces, allowing J a teacup full to a pint
of milk. Put on the stove in a stewpan or spider, well cov-
ered with cold water. When it comes to a boil, drain and
pour in a pint or quart of milk, according to size of family.
When hot, thicken with a tablespoon of flour made smooth
with cold milk or water. An egg broken in and stirred rap-
idly at the last is an improvement. Season with a teaspoon
of butter. Serve with baked potatoes.

CODFISH BAI^LS.

Take a pint of finely-shredded salt codfish, a quart of raw
peeled potatoes cut in two. Put to cook in cold water.
When the potatoes are tender, drain very thoroughly, mash
fine, beat well, add 2 tablespoons butter (or less will answer),

Fried. FISH Eels.

2 well beaten eggs, and a bit of pepper. Beat again, with a
wooden spoon. Drop by the spoonful into boiling fat, and
fry brown. They are better than if made into cakes.

SALT MACKEREL.

They may be cooked in several different ways. The one
most in vogue is boiling. To freshen, put in a crock of
water, skin side up, early in the evening. Before bedtime
change the water, and in the morning rinse in clear water.
Boil about 5 minutes in a frying-pan. Take up carefully on
a platter. Have ready in a basin a cup of cream or rich
milk with a spoon of butter, heated, and pour over.

NOTE. — Tin rusts badly, and it is better to soak mackerel
in a stone crock.

Salt Mackerel.

After freshening, put half a cup of vinegar in the spider
with half as much water. Boil the mackerel in it. Serve
with slices of lemon.

Salt Mackerel.

Mrs. L. S. Hodge, Chicago.

After freshening, hang up for a day or two, or until per-
fectly dry. Then put in a dry tin and set in the oven for
ten minutes. It will be found cooked through. Serve with
drawn butter.

EELS.

Eels should be killed instantly by piercing the spinal
marrow close to the back part of the skull with a sharp-
pointed instrument. Skin them. Take off head and tail,
cut up into frying pieces, throw into boiling water for 5 min-
utes, then drain, roll in flour or corn meal peppered and
salted, and fry in very hot lard.

FRIED FISH.

Clean the fish well. Cut up into pieces about 2 by 4
inches. Lay around in a colander skin down, and sprinkle

Smelts. FISH. Shad Roe.

with salt. Let stand an hour, or half a day if need be.
Have the fat hot in a frying pan. Roll in flour or corn meal,
fry slowly and cook a long time, till thoroughly done through.
It is nice dipped in beaten egg and rolled cracker after the
flour, but is not essential.

TO FRY SMELTS.

Miss Juliet Corson.

Dry on a towel. Dip in milk, then in cracker dust, then
in beaten egg, then in cracker dust again, and the dust will
all stay on. Fry in hot fat.

FRIED PERCH.

After scaling and cleaning perfectly, dry them well. Dip
in flour that is salted and peppered, and fry in hot lard,
Garnish with curled parsley. To fry brook trout, dip in
corn meal and fry in butter, and serve with melted butter.

SHAD ROE WITH OYSTERS.

Miss Juliet Corson.

Fish spawn, especially the shad, is a delicacy greatly prized
by epicures. Wash and wipe, fry in hot fat in a frying-pan,
on both sides. Season. It takes 15 or 20 minutes to cook.
Dish up on a platter and place around it a row or double
row of plain fried oysters. Put a bunch of parsley in the
center, and half a lemon with the peel cut in saw teeth, and
the effect is very pretty.

OYSTERS. CLAMS. LOBSTERS.

CRABS AND SHRIMPS.

OYSTERS.

RAW.

STEWED. FRIED.
STEAMED.

BROILED.
PICKLED.

BAKED.

COMES too seldom in the yearly calendar
for the lover of the oyster. But there
is hope ; for, with the adoption of stand-
ard time, and the continued efforts of
"Fonetic Riters," there may come fur-
ther changes, and the R may yet be
found in other months.

A very pretty center piece for a table at an entertain-
ment or gathering of any kind, is a large block of ice on a
handsome platter, with a center melted out and filled with
raw oysters. Garnish the edge with slices of lemon, and
green sprigs may decorate the sides if desired.

In cases where butter is given to be used with oysters,
many prefer olive oil. Use but half the quantity that you
would of butter.

Peanut oil or cotton seed oil may be procured much more
cheaply than olive oil, and answers every purpose.

Use the very largest oysters for frying and broiling, the

Raw. OYSTERS. Stew.

medium for raw and soup, and the smallest for scallops,
croquettes, and pies.

Every oyster should be looked at that no 'bits of shell
remain attached to it. This is a very important matter,
and should not be neglected.

For oyster soup, see "SOUP;" for oyster salad, see
"SALADS;" for oyster croquettes, see "CROQUETTES;" for
oyster fritters, see " FRITTERS."

RAW OYSTERS.

If to be served at the table, they should be brought on in
a deep dish accompanied by a dish of lemons cut in quar-
ters. Serve in small plates, half a dozen oysters to each
person, with a piece of lemon in the center. Salt, pepper,
and vinegar should be provided. Lemon juice is sometimes
served in place of vinegar.

OYSTER StEW.

Three pints of oysters. Put the liquor in a stewpan, let
it boil up, skim carefully, put in 2j quarts of milk, let it
come to a boil, add the oysters, having looked them over
and removed every bit of shell. The moment they curl up
remove from the fire, and salt to taste. Season well with
butter. Serve in hot soup scallops.

VIRGINIA OYSTER STEW.

Take a quart of oysters, strain the liquor off, and put it
over to boil. Take the yolks of 3 hard-boiled eggs and -J
teaspoon mustard, make into smooth paste with I tablespoon
or more of salad oil. Add I cup of the boiling liquor, stir
well and keep warm. To the remaining liquor add the oys-
ters and cook till the edges curl. Pour part of the liquor in
the oysters over toast, let the remainder be with the oysters,
and add to it the egg salad, and seasoning of salt, pepper or

With Turkey. OYSTERS. Fricassee.

sauces to suit the taste. Serve the toast with the oysters.
Much nicer than crackers.

STEWED OYSTERS WITH CELERY.

In a large stewpan put a pint of strong and clear broth,
made of the cuts of beef. Instead of milk U...J water, or
milk even, as the prevailing practice is, use only the richest
and sweetest of cream. Of this cream add I pint to the
broth in the stewpan. Also 4 tablespoons of the best
table butter, I teaspoon of salt, I of white pepper, the same
of ground mace, and extract of celery. If the celery is to
be had in stalk, chop up fine and throw in. No more
delicate or healthy flavor can be added to any stew,
soup or broth, than this exquisite vegetable. Now set
to cooking, and while on the fire dredge in finely-pow-
dered cracker dust and a little of the best corn starch flour,
until thickened to your taste. Have ready, parboiled, not
in water, but in their own juice, 50 oysters, in a hot tureen.
Pour over these parboiled oysters the sauce compounded as
above, and serve while still scalding hot.

OYSTER SAUCE WITH TURKEY.

A pint of oysters cut up small and boiled up in their own
liquor, add a cup of cream, tablespoon of flour made smooth
with part of the cream ; salt, pepper, and butter.

OYSTER FRICASSEE.

Miss Juliet Corson.

A tablespoon each of butter and flour mixed in a sauce-
pan over the fire till a smooth paste is formed, then add the
oyster liquor strained. A little water may be added if
necessary. Season with salt and pepper, a very little nut-
meg, boil up, add the oysters and cook till the edges curl.
Remove from the fire and stir in the yolks of 3 raw eggs,
3 tablespoons salad oil, I tablespoon vinegar or lemon juice,
I tablespoon chopped parsley. Serve

On Toast OYSTERS Omelet

OYSTERS ON TOAST.

Put a quart of oysters in their liquor (free the oysters care-
fully from pieces of shell) on to cook. "When they come to a
boil add a pint of cream or milk, a tablespoon of butter
mixed smoothly with 2 teaspoons of flour, pepper and salt
to suit the taste. Let boil up and pour over 6 slices of
nicely browned and buttered toast. This will serve half a
dozen persons, and is a nice breakfast, lunch or supper dish.

DEVILED OYSTERS.

Drain the oysters on a cloth, and dip in a mixture of 3
tablespoons of oil or melted butter, I of vinegar, a tea-
spoon of pepper sauce, or a pinch of cayenne pepper. Let
them stay in this for 5 minutes, well immersed, then dip in
rolled cracker and beaten egg, and cracker again, and fry in
hot lard or part lard and part butter.

FRIED OYSTERS.

Only the large selects are fit for frying. Dry them on a
folded towel. Allow 6 eggs to a quart of oysters. Roll
cracker very fine and put salt and pepper in it. Beat eggs
very light, dip an oyster in the cracker, then in the egg,
then in the cracker again, and fry in plenty of hot butter
and lard mixed ; or, better still, in olive oil.

OYSTER OMELET.

One dozen large, fresh oysters chopped into small pieces,
half a teaspoon of salt sprinkled on them, and then let them
stand in their own liquor half an hour. Beat 6 eggs, the
yolks and the whites apart, the former to a firm, smooth
paste, the latter to a stiff froth. Add to the yolks a table-
spoon of rich, sweet cream, pepper and salt in sufficient
quantity, and then lightly stir the whites in. Put 2 table-
spoons of butter into a hot frying-pan. When it is thoroughly
melted and begins to fry, pour in your egg mixture, and

Broiled. OYSTERS. Half-Shell.

add as quickly as possible the oysters. Do not stir, but with
a broad-bladed omelet knife lift, as the eggs set, the omelet
from the bottom of the pan, to prevent scorching. In 5
minutes it will be done. Place a hot dish, bottom upward,
over the omelet, and dexterously turn the pan over with the
brown side uppermost upon the dish. Eat without delay.

BROILED OYSTERS.

Select large firm oysters. Dry on a towel, pepper and
salt them, and place on a wire broiler, over a brisk fire. Turn
often to keep the juices in. Remove to a hot dish and put
bits of butter on each and serve immediately.

SCALLOPED OYSTERS.

A layer of rolled cracker in a buttered pudding-dish, then
a layer of oysters with seasoning of butter, pepper, and salt.
Repeat till the dish is full, with crumbs on top. Pour on the
liquor mixed with a little milk. A beaten egg with milk is
nice to put over the top. Cover and bake about half an
hour. Remove cover and brown before sending to table.

MOBILE ROAST OYSTERS.

Use deep oyster shells, place them in a tin in the oven,
and heat so hot that they begin to scale off. Put a half tea-
spoon of butter and a pinch of salt and pepper in each shell,
drop an oyster in each, turn it over and serve in the shell.
If not quite done, set in the oven for a minute.

CREAM OYSTERS ON THE HALF SHELL.

Pour into your saucepan a cup of hot water, another of
milk, and one of thick cream with a little salt. Set the
saucepan into the kettle of hot water until it just boils, when
stir in 2 tablespoons of butter and 2 heaping tablespoons
of rice flour, corn starch, or arrow root, wet up with a little
cold milk. Have your oyster shells washed and buttered
*6

Stuffed. OYSTERS. Pie.

(clam shells are more roomy) and a fine, large oyster laid
in each one. Arrange them closely in a large baking-pan,
propping them up with pebbles or bits of shell, and fill up
each shell with the prepared cream, having stirred and
beaten it well first. Bake 5 or 6 minutes in a hot oven until
brown, and serve in the shell.

STUFFED OYSTERS.

Chop fine a dozen oysters, mix with them the beaten yolk
of i egg, and thicken with bread crumbs, a tablespoon of
thick cream, salt and pepper to taste. Fill the shells, round-
ing them nicely on the top. Brown in a quick oven.

OYSTER PIE.

For 3 pints of oysters take for the pie crust 4 cups of flour
and a heaping cup of butter or little less of lard ; water to
mix. Line a pudding-dish and put in a layer of oysters
drained from the liquor. Sprinkle lightly with flour, a dash
of pepper and salt, and bits of butter. Then another layer
the same, until all are used, putting more butter on the top
layer. Pour the liquor in and cover with the crust. Cut a
hole in the center and bake until the crust is browned deli-
cately. If there is but little liquor to the oyster, milk is a
very palatable substitute, and is preferred by some.

OYSTER PIE WITH HARD-BOILED EGGS.

Take a quart of oysters, look over very carefully to
remove bits of shells. Put into a pudding-dish with the
liquor, season with salt, pepper, bits of butter, half a cup of
hot water, slice up 4 hard-boiled eggs, put around on the
oysters, make a crust of ij cups flour, I teaspoon baking
powder, half a cup of butter (or a trifle less of lard, in which
case use a saltspoon of salt,) water to mix as for pie crust.
Roll out to cover the dish. Before covering, place an
inverted teacup in the center of the dish, crowding the

Panned. OYSTERS. With Macaroni.

oysters aside for the purpose. Cover, cut a slit in the mid-
dle and bake till the crust is done, perhaps 15 or 20 minutes.

PANNED OYSTERS.

Toast slices of bread. Remove the crusts. Cut into even
shapes, spread with butter, lay in a pan, and put one or
more nice plump oysters on each piece. Put bits of butter
and a very little pepper on each one, cover with a tin dish
and put into a hot oven. As soon as the edges of the oys-
ters curl they are done. Sprinkle lightly with salt. Then
cook 6 or 8 minutes. They are best cooked in patty-
pans as they can be served in them. In that case the patty-
pans should be placed in a dripping-pan in the oven.

OYSTER PATTIES.

Line the bottom and sides of patty-pans with rich paste.
Put a cover of paste over and pinch the edges together.
Bake in a quick oven about 15 minutes, or until done. Take
as many oysters as you have patties. Stew them in their
own liquor, then cut them in pieces, add a teaspoon of flour,
a tablespoon of butter (to a dozen) and a grating from a
lemon peel, if you have it. Season lightly with salt, a pinch
of pounded mace, and cayenne, and 2 or 3 tablespoons of
cream. Mix well, open the patties and put in a tablespoon
of the oyster mixture. Serve hot.

OYSTERS AND MACARONI.

| pound macaroni.
£ can, or a pint of oysters.
\ cup butter,
ij cups sweet milk.

2 eggs, or it is very good without any
I cup cracker dust — very fine.
Salt and pepper to taste.

Break the macaroni into inch pieces. Put it into boiling
water and boil 20 minutes. Skim it out, and put a thick

Steamed. OYSTERS. Pickled.

layer of it in the bottom of a buttered pudding-dish. Put
the oysters and liquor on this, with bits of butter, pepper
and salt, add the remainder of the macaroni ; beat the eggs
well, mix with the milk, pour over, and spread the cracker
crumbs over the top. Bake 30 minutes — or less, if the oven
is very hot. See that it is brown on top.

STEAMED OYSTERS.

Take select oysters, put in a round vegetable dish, season
with salt, pepper, and butter, set in a steamer over boiling
water, and steam till they begin to curl. Very fine.

STEAMED OYSTERS IN THE SHELL.

Wash well and lay in a steamer. When they are cooked
enough, the shell will open. They may be turned into hot
dishes or served in the shells. To be seasoned by the con-
sumer.

SPICED OYSTERS.

100 oysters with their liquor.
I cup vinegar.
1 8 whole cloves.

\ nutmeg grated.
4 blades mace.
i teaspoon whole allspice.
£ teaspoon salt.
A pinch of cayenne.

Put all of the ingredients into a saucepan, stir well, cover,
and put over a slow fire. Stir from the bottom until they are
well scalded. Remove, put into jars, cover, and serve cold.

PICKLED OYSTERS.

Drain the liquor from 50 oysters and add to it ^ teaspoon
whole pepper, same of allspice, 2 blades of mace, and a pinch
of salt. When the liquor boils drop in the oysters and boil

Chowder. CLAMS. Stew.

them one minute. Then take them out quickly and cool
them. Add half as much vinegar as liquor, boil a few min-
utes and pour over the oysters.

CLAMS.

CHOWDER. STEWED. PIE. FRIED.

For clam soup, see " SOUP " ; for clam fritters, see " FRIT-
TERS."

CLAM CHOWDER.

Butter a deep tin basin, put in a layer of grated bread
crumbs or cracker crumbs. Sprinkle in pepper and bits of
butter, then put in a double layer of clams, and season with
pepper and butter, another layer of crumbs, then of clams,
and finish with bread crumbs or a layer of soaked cracker.
Add a cup of milk or water, turn a plate over the basin, and
bake | of an hour. To 50 clams, \ pound of soda biscuit
and \ pound of butter is the right proportion. •

STEWED CLAMS.

C. H. Bass, New York.

Take 50 large sand clams from their shells, and put to
them equal parts of their own liquor and water, nearly to
cover them ; put them in a stewpan over a gentle fire for £
an hour ; take off any scum as it rises, then add to them a
teacup of butter in which is worked a tablespoon of wheat
flour, and pepper to taste ; cover the stewpan and let them
simmer for 15 minutes longer, then serve. Pour it over
toast if desired. Substituting milk for water makes them
more delicate and white. Any other than sand clams
require an hour to stew ; that is, three-quarters of an hour
before putting in the seasoning.

To Choose. LOBSTERS. To Boil.

CLAM PIE.

Three pints of clams — cut them in two if very large, boil
up in their own liquor in a saucepan, adding a little water, if
necessary. Take 3 large boiled potatoes and, when cold, cut
into small pieces. Put good pie crust around the side of the
baking-dish, and then alternate layers of clams and pota-
toes with seasoning of salt, pepper, and butter, and a light
sprinkling of flour. Place an inverted teacup in the middle
of the dish, pushing the mixture aside for the purpose.
Pour the liquor over and also a cup of water, if it seems dry.
Cover with crust, make some incisions for the escape of
steam, and bake \ or | of an hour.

FRIED CLAMS.

Use the largest sand clams, drain well from their liquor,
dip in finely rolled cracker and fry in hot lard. Serve very
hot.

TO CHOOSE. BOILED. SCALLOPED.

TO CHOOSE LOBSTERS.

The heaviest lobsters are the best. Sometimes a com-
paratively small one will weigh as heavily as one consider-
ably larger. If fresh, the claws should move with strength
and it should be lively. Hen lobsters are prettiest for salads
on account of their coral. The tail is broader than that of
the male. The male is preferable for boiling. The shell is
brighter and the flesh firmer than that of the female.

TO BOIL LOBSTERS.
Allow half a teaspoon of salt to a quart of water. When

To Choose. CRABS. Stuffed.

it boils fast put the lobster in head first. It dies instantly.
Boil briskly half an hour, then remove and drain. Wipe it
dry and rub over with sweet oil or butter. Break the claws
ofT and remove the meat from the shells and lay on a small
platter. Serve with melted butter sauce.

SCALLOPED LOBSTER.

Butter a pudding-dish. Put in it a layer of lobster meat,
picked in small pieces. Do not cut it. Sprinkle it with
pepper and salt, and a little juice of lemon. On this strew
a layer of fine bread crumbs with lumps of butter, then a
layer of lobster as before, having bread crumbs for the top
layer. For a quart of the mixture, use about ^ cup of but-
ter. Pour a pint of cream or milk over it and bake half an
hour, and serve hot.

SHRIMPS.

TO CHOOSE. STUFFED. BOILED. FRIED.

SHRIMPS BUTTERED. POTTED.

TO CHOOSE CRABS.

The heaviest are best. The joints of the claws should be
stiff, and the inner part should smell agreeably.

STUFFED CRAB.

After boiling, pick the meat into bits, keeping the shell
whole. Rub the shell with oil or butter. To the meat put
one-third the quantity of grated bread crumbs, a bit of
cayenne pepper, nutmeg, a chopped hard-boiled egg for each
crab, juice of half a lemon, and butter or cream to bind
together. After cleaning the shells, fill with the mixture,
dust over with crumbs and butter, and brown in the oven.

Buttered. SHRIMPS. Potted

TO BOIL CRABS.

Allow a teaspoon of salt to a quart of water. When boil-
ing hot, put in the crabs and boil from 10 to 12 minutes.
Remove, wipe clean, rub over with butter or sweet oil. Break
off the small claws, lay in rows around the outer edge of a
dish, finishing toward the center.

FRIED CRABS.

Soft-shell crabs should be dipped in beaten egg, and then
rolled in cracker crumbs and fried in salt pork gravy.

BUTTERED SHRIMPS.

Take i pint of shrimps, picked clean from their shells.
Simmer for 2 minutes in i£ cups of cream sauce. Season
with salt and pepper.

POTTED SHRIMPS.

Put a pint 01 picked shrimps into a stewpan with £ cup
butter, a pinch of cayenne, a blade of mace pounded, and
salt to taste. Simmer 1 5 minutes, put into pots, let get cold
and cover with melted butter.

REMARKS. FOUR-FOOTED. WINGED.
FROGS AND TERRAPIN.

REMARKS.

AME is no exception. There can be no
absolute rule for cooking. And I have
selected, from many sources, what I con-
sider will be best received by the generality
of ladies. The best variety possible is
presented in this chapter, and I feel con-
fident that my readers will regard as plain common
sense the directions here given.

My correspondence, to gain all the information possible
on this subject, has elicited various opinions from many
excellent cooks.

For instance, one lady says : " I find it safe, generally, to
parboil wild meat, with a small pinch of soda in the water."
Another one writes : " Of one thing I am certain, and that
is, that game should never be parboiled."

Another lady says : " I think wild meat should be soaked
a short time in weak saleratus water."

And still another one says : " If wild ducks and prairie
chickens are skinned, the necessity for parboiling is removed,
for the skin is the tough part."

Very many good cooks unite in this, that, whenever prac-
*7

Remarks. GAME. Remarks.

ticable, game should be cooked without washing. Wiping
with a damp cloth is deemed sufficient. If found necessary
to wash, they do it as quickly as possible, and wipe dry.
Game should never remain in water a moment longer than
is essential to perfect cleansing, according to their theory.

A free current of air is very advantageous. A damp
atmosphere is destructive to animal food.

If hares and rabbits are young, the ears tear easily and
the claws are sharp and smooth. They will keep good a
week or two in cold weather.

Ducks with plump breasts and pliable feet are best.

Partridges with dark-colored bills and yellow legs are
best, and if allowed to hang a few days are much finer in
flavor, and more tender.

Pigeons, to be good, will not bear being kept, as the flavor
leaves them. So they must be eaten fresh.

Plovers are scarcely fit for any cooking but roasting.
They should feel hard at the vent, as that indicates their
fatness. If very stale, the feet will be extremely dry, and
they should be discarded.

A peeled lemon laid inside of a wild fowl will absorb any
strong or fishy taste if left in for a few hours.

After poultry or birds are dressed, hang them up by the
head, not in the sun, but in a cool place. A piece of char-
coal put into each bird will guard against tainting for several
days. This is especially the case in warm weather, and
almost a necessity. Even if they become tainted, it is said
that they can be restored to sweetness by being kept in
sweet milk 24 hours. I have never had occasion to test this.
The flavor of game is heightened by keeping it several days
before cooking.

In venison the fat should be bright, clear, and thick ; the
cleft of the hoof close and smooth. The more fat there is,
the better the quality of the meat.

Remarks. GAME. Beaver.

When venison is hung up it should be looked at and wiped
off whenever it has gathered moisture. A thorough dusting
with black pepper will preserve it from flies. Ginger will
answer the same purpose.

Bear and buffalo meats are cooked substantially the same
as beef or venison.

Dark meat is usually served rare ; light meat, well cooked.

It is the common custom of cooks to give claret as one of
the adjuncts in cooking wild meat. It is a mere matter of
taste. It can be made very palatable without it, and I pre-
fer not to give it.

For game soup and green turtle soup, see " SOUP."

To the Hon. MONROE HEATH, ex-Mayor of Chicago, I
am deeply indebted. He knows from personal experience
how to kill, dress, cook, and serve, in the daintiest manner,
nearly everything treated of in this entire chapter, and has
very kindly revised it for me.

GAME.

BEAVER. OPOSSUM. HARE. RABBIT. PEMMICAN.
SQUIRREL. VENISON. WOODCHUCKS AND 'COONS.

BEAVER— ROAST.

Mrs. A. P. Cooper.

First catch your beaver. Then dress same as any other
animal. Cut your roast from any part of the animal you
wish. Make a strong brine and pour over the meat and let
stand over night. Then take enough cold water to cover,
and lay it in a kettle with a few whole peppers, 6 cloves, a
piece of stick cinnamon, 6 allspice, a .teaspoon of whit/e
mustard seed, if handy, all tied up together in a piece of

Opossum. GAME. Hare,

cheese cloth. Parboil half an hour. Take up and put in a
dripping-pan with a pint of water, and start it to roasting
in. the oven. Then mix a teaspoon of mustard, a teaspoon
of black pepper, a pinch of cayenne, with a tablespoon of
flour and mix with water from the dripping-pan, and use to
baste with. Either stick 2 or 3 garlics here and there in the
roast, or choo an onion fine and mix with the dressing.

OPOSSUM.

Clean like a pig — scrape, not skin it. Chop the liver fine,
mix with bread crumbs, chopped onion, and parsley, with
pepper and salt ; bind with a beaten egg, and stuff the body
with it. Sew up, roast, baste with salt and water. In order
to make it crisp, rub it with a rag dipped in its own grease.
Serve with the gravy made of browned flour. Serve it
whole on a platter, and put a baked apple in its mouth. It
is very nice stuffed with apples peeled and sliced. Opossum
may. be made into a very palatable stew.

HARE— JUGGED.

After casing the hare, wipe off all loose hairs carefully, cu.t
at the joints and fry brown. Season well with salt, pepper,
chopped parsley, mace, nutmeg, cloves, grated lemon peel,
and a sprig of thyme. Put a layer of this into a bean-pot
or a small-necked jar, alternately with a layer of thin slices
of bacon, until all are used. Pour I cup of water over,
cover closely and set in a kettle of water. Boil 3 hours or
longer if the hare is old and tough. Skim out when done
and strain the liquor. Take one teaspoon each of flour and
butter ; mix in a saucepan over the fire, and add the strained
liquor. Let boil up and pour over the hare in a deep dish.

RABBIT BOILED- LIVER SAUCE.

Truss for boiling ; cover with hot water and cook gently
about 45 minutes, if of medium size. In another vessel, boil
the liver for 10 minutes, mince very fine and put it back into

Rabbit. GAME. Rabbit.

the water in which it was boiled, season with butter, pepper,
and salt, and thicken with flour, and pour over the rabbit.
Onion sauce is preferred by some, in which case serve it in
the same manner as the liver sauce.

RABBIT— FRIED.

After skinning, cleaning, and wiping dry, fry the same as
chicken. Unless known to be young and tender, it is a
surer way to parboil before frying.

RABBIT PIE.

After cleaning, cut up like chicken and stew until tender.
Then put into a deep pan with sides lined with pie-paste.
Thicken the gravy and add butter, pepper, and salt. Pour
over and cover with crust. Bake about 20 minutes.

RABBIT— ROASTED.

After skinning and cleaning, lay in salt water for an hour.
Parboil the heart and liver, mince them with a slice of fat
salt pork, and add thyme, union, pepper, and salt, and bread
crumbs moistened with the water in which the giblets were
boiled. Mix with a beaten egg. Stuff the rabbit with this,
sew up, rub the body with butter or tie over it a few slices
of fat pork. Put a cup or more of water into the dripping-
pan. Baste often. An hour will generally suffice for cook-
ing it. Dredge with flour before taking it from the oven,
and pour melted butter over. When browned remove to a
hot dish, and to the gravy add lemon juice, a bit of minced
onion, and one tablespoon of flour made smooth with the
same quantity of butter. Let boil up and serve in a gravy
dish. Garnish the rabbit with slices of lemon and sprigs of
green parsley.

RABBIT STEW.

Skin, clean, and cut in small pieces a couple of rabbits.
Let stand in cold salted water for an hour. Then put on to

Pemmican. GAME. Venison.

cook, in enough cold water to cover them, and boil till ten-
der. Season with pepper and salt, and stir I tablespoon of
butter made smooth with 2 tablespoons of flour into the
gravy. Lemon juice is an improvement. If onions are
liked, they may be boiled in a, dish by themselves and added
to the gravy before dishing up. Serve rabbits and gravy
together on a large platter.

PEMMICAN— TO PREPARE.

Pemmican is made of the lean portions of venison, buffalo,
etc. The Indian method is to remove the fat from the lean,
dry the lean in the sun ; then make a bag of the skin of the
animal, and put the lean pieces in loosely. To this must be
added the fat of the animal, rendered into tallow, and poured
in quite hot. This will cause all the spaces to be filled.
When cold, put away for future use. In civilized life, a jaf
can be used in place of the bag. Pemmican may be cooked
same as sausage, or eaten as dried beef. It is invaluable in
long land explorations, and is of great use in sea voyages.

RACCOONS— See Woodchucks.

SQUIRREL PIE.

Clean one pair of squirrels and cut into small pieces.
Wipe off with a damp cloth. Put into a stewpan with 2
slices of salt pork, and water to nearly cover. Cook until
half done. Season it well and thicken the gravy. Pour
into a deep dish, cover with pie crust, and bake 30 minutes.
Squirrels may be fried, broiled, or stewed, like chickens or
rabbits.

VENISON— ROAST.

The haunch is the choicest piece for roasting. Wipe off
with a damp cloth. Rub over with butter or lard. Then
cover the top and sides with a thick paste of flour and water
half an inch deep. Lay a coarse paper over all and put to

Venison. GAME. Sausage,

roast with one cup of water in the dripping-pan. Keep the
oven well heated. Baste every 15 or 20 minutes with butter
and water. Twenty minutes before serving remove the
paste and paper, and dredge with flour, and baste with but-
ter until of a light brown. Pour in a pint of water and
make a thickened gravy as for roast beef or pork, adding a
pinch of cloves, nutmeg, cayenne, and a few blades of mace.
Strain before sending to table, and 2 tablespoons of currant
jelly may be added if you have it. Have dishes very hot.
The shoulder is also a good roasting piece, but need not be
covered with the paste as in the above directions.

VENISON SAUSAGE.

Take equal quantities of old salt pork and bits of raw
venison. Chop fine. To each pound of chopped meat add
3 teaspoons of sage, ij of salt, and I of pepper. Make into
flat cakes and fry with no other fat, as that in the sausage is
sufficient.

VENISON STEAKS.

These take longer to cook than beef, but should be simi-
larly broiled or fried. When done, place in a hot dish with
a gravy made of butter the size or an egg for each pound of
steak, mixed with a spoon of flour, and properly seasoned
with pepper and salt. Jelly may be added if desired.
Before serving, cover the platter and set in a hot oven for
5 minutes or less. Have the plates well heated, as venison
cools quickly. At table it is nice to place a bit of jelly on
each piece served.

VENISON STEW.

Cut the meat into small pieces. Inferior cuts will make a
very good stew. Boil for a couple of hours. Season to suit
the taste. Add potatoes peeled, and, if large, cut in two.
When done, skim out, thicken the gravy and pour over.

Woodchucks and 'Coons. GAME. Cranes and Herons.

WOODCHUCKS AND 'COONS.

Mrs. E. E. Bower, Erie, Pa.

In Pennsylvania, woodchucks are called ground-hogs and
esteemed a great delicacy, and really a fine fat one well
roasted is not to be despised. To cook either ground-hogs
or 'coons, parboil for 30 minutes, to take off the wild smell;
then rub well with salt and pepper, and roast in a quick
oven at first, allowing the fire to cool gradually ; 30 min-
utes to every pound is a safe rule. Young animals need no
parboiling. Where fire-places are used, people cook them
on a spit over a dripping-pan.

GAME.

CRANES AND HERONS. DUCKS. PARTRIDGE. LARKS.

PIGEONS. PILAU. PLOVER. PRAIRIE CHICKEN.
QUAIL. REED-BIRDS, RAILS, AND SNIPE. WOODCOCK.

CRANES AND HERONS.

May be broiled or stewed, like chickens. They make a
very fine soup. Dress and joint 5 or 6 and put into a pot
with an equal weight of beef cut small ; slice I onion (or
more) ; add a slice of fat pork ; water to cover. When ten-
der add, if you have them, about a pint of oysters with
their liquor. Crabs cleaned and quartered may be substi-
tuted. Let simmer till done. Then just before serving stii
in i or 2 tablespoons of gumbo, if you have it prepared.

DUCKS— CANVAS BACK— ROASTED.

Pluck, singe, draw, and wipe well. Do not wash ; let the
duck retain its own flavor as far as possible. Leave the
head on to show its species. Roast, without stuffing, 25 or

Ducks. GAME. Partridge.

30 minutes, in a hot oven, after seasoning with pepper and
salt. Baste with butter and water. A bit of cayenne and a
tablespoon of currant jelly added to the gravy are an
improvement. Thicken with browned flour.

DUCKS— WILD— ROASTED.

Prepare for roasting the same as any fowl. Parboil for 15
minutes with an onion in the water, and the strong fishy fla-
vor that is sometimes so disagreeable in wild ducks will have
disappeared. A carrot will answer the same purpose.
Stuff with bread crumbs, a minced onion, season with pep-
per, salt, and sage, and roast until tender. Use butter plen-
tifully in basting. A half hour will suffice for young ducks.

DUCKS— WILD— STEWED.

Cut the ducks into joints ; pepper, salt, and flour them ;
fry in butter in a stewpan. Then cover with a gravy made
of the giblets and some bits of lean veal if you have it, all
minced and stewed in water until tender Add a minced
onion or shallot, a bunch of sweet herbs, and salt and
pepper, with a bit of lemon peel. Cover closely and let
them stew until tender. About 30 minutes will suffice.
Skim out the ducks ; skim and strain the gravy, add a cup
of cream or milk and a beaten egg, thicken with browned
flour, and let boil up once and pour over the ducks. The
juice of a lemon may be added, or lemon may be sliced and
served on the ducks.

PARTRIDGE PIE.

After dressing, divide in halves, rub with pepper, salt, and
flour, sprinkle in parsley, thyme, and mushrooms, if you
happen to have them. Put a slice of ham and 2 pounds of
veal cut up small at the bottom of the baking-dish. Then
add the partridges and pour over them a pint of good broth
or gravy. This is for about 4 birds. If you have no gravy,
*8

Larks. GAME. Pigeons.

use water with a large spoon of butter. Cover with rich
pie-paste. Leave an opening in the center and bake about
I hour.

PARTRIDGE— BROILED.

Pick and draw ; divide through the back and breast, and
wipe with a damp cloth. Season highly with pepper, salt,
a bit of cayenne, and broil over a clear, bright fire. It will
broil in 15 or 20 minutes. When done rub over with butter.
Serve with lemon laid in slices on the bird.

LARKS.

Clean, wipe dry, brush them over with the yolk of egg,
roll in bread crumbs and roast in a quick oven for 10 or 15
minutes. Baste with butter and keep them covered with
bread crumbs while roasting. Serve the crumbs under the
birds and lay slices of lemon on them.

PIGEON PIE.

Do not stuff pigeons, but cut them in 4 pieces ; parboil
and place in layers with egg and pork or bacon, as directed
for quail pie. Use plenty of butter to make the gravy rich.
Bake same as quail pie.

PIGEONS— POTTED.

Pluck and clean. Take a cracker, an egg, a piece of but-
ter or chopped suet the size of an egg, and a pinch of
sage or sweet marjoram. Make into small balls and put
One with a thin slice of salt pork into each bird. Lay the
birds close together in a pot. Dredge well with flour. Put
in a good tablespoon of butter to 6 birds. Cover with
water. Cover the pot and stew slowly for about an hour
and a half. Less time if young and very tender, and longer
if old. Serve on a large platter with the gravy. Other
birds may be potted the same way.

Pilau. GAME. Plover.

PIGEONS— STEWED.

Take the grated crumbs of a small loaf of bread, chop
fine a pound of fat bacon, a sprinkling of thyme, parsley,
and pepper, mix with a couple of raw eggs, stuff the craws
of the pigeons with this, lard the breasts and fry them
brown. Then put into a stewpan with some beef gravy and
stew | of an hour. Thicken with a tablespoon of butter
rolled in flour. Serve on a platter and strain the gravy over
them. A nice accompaniment is a row of force-meat balls
around the edge of the dish.

PILAU OF BIRDS.

Boil 2 or 3 large birds or half a dozen small ones with a
pound of bacon in water enough to cover well. Season it
with salt. When tender take them out with a little of the
liquor. Into the remainder put 2 pounds of clean washed
rice. Cook until done, keeping closely covered. Stir into
it a cup of butter, and salt to taste. Put a layer of the rice
in a deep dish. On this lay the birds with the bacon in the
middle. Add the liquor. Then cover them all with the
rice that is left. Smooth it and spread over it the beaten
yolks of 2 eggs. Cover with a plate ; bake 15 or 20 minutes
in a moderate oven.

PLOVER.

Clean and truss. Lay in a pan and season with salt and
pepper. Rub over with butter and cook in a quick oven.
A piece of fat bacon or salt pork laid on each one gives a
good flavor. Toast some bread and put a piece under each
bird before it is quite done. Baste with butter and water.
Take up on a hot platter, a bird on each slice of toast, and
serve together.

PRAIRIE CHICKEN— ROASTED.

Remove all shot, clean quickly and thoroughly. Cut open
and lay on them thin slices of salt pork. Place in a drip-

GAME. Quail.

ping-pan with a cup of water, and cook in the oven until
done. The time will vary from 40 minutes to an hour and
a half, according to the size and age of the bird.

PRAIRIE CHICKENS— STEAMED AND BAKED.

Stuff them, after cleaning, with a dressing of bread
crumbs and seasoning of pepper and salt, and mixed with
melted butter. Sage, onion, or summer savory may be
added, if liked. Secure the fowl firmly with a needle and
twine. Steam in a steamer until tender. Then remove to
a dripping-pan, dredge with flour, pepper, and salt, and
brown delicately in the oven. Baste with melted butter.
Garnish with parsley and lumps of currant jelly. Prairie
fowls may be stewed or broiled the same as other birds
mentioned in this chapter.

QUAIL— BROILED.

Clean and split down the back. Wipe carefully, season
well with salt and pepper, and -place on a gridiron over a
clear, hot fire. Turn, and when clone, lay on a hot dish ;
butter well, and serve on buttered toast.

QUAIL PIE.

Clean, truss, and stuff the quails. Parboil for 10 or 15
minutes. Line the sides of a deep pan with rich pie-paste.
In the bottom put a couple of slices of salt pork or bacon
cut into small pieces. Then some slices of hard-boiled eggs,
with butter and pepper. Then the quails (after removing
the cords), with a sprinkling of minced parsley. The juice
of a lemon is an improvement. Put bits of butter rolled in
flour over the birds, then a layer of slices of egg and bits of
pork. Pour in the water in which they were parboiled, and
cover with pie-paste, leaving an opening in the center.
Bake about an hour.

Reed Birds, Rails, and Snipe. GAME. Woodcock, Modes of Cooking.

QUAIL— STEAMED.

Steam quail until nearly done, then roast in the oven to a
nice brown, basting often with melted butter in water.
Serve on buttered toast. Very nice.

REED BIRDS, RAIL BIRDS, AND SNIPE.

May be cooked precisely as plovers, or they may be
broiled and served with toast the same as quail or partridge.

WOODCOCK.

Many excellent cooks do not draw them, asserting that
the trail should be left in, even by those who do not like it,
and removed after it is served. They claim that the flavor
of the bird is much impaired if the trail is taken out before
cooking. It looks rather plausible, as they are said to live
by suction, have no crop, and a stomach only the size of a
bullet. The trail, head, and neck are regarded as great deli-
cacies by epicures. For my own eating, I could not cook
them without drawing.

TO BAKE.

Divide down the back, put in the oven, salt and pepper
them and baste with melted butter. Garnish with slices of
lemon.

TO BROIL.

Split down the back, wipe with a damp cloth, and broil
over a clear fire. Rub on butter, pepper, and salt when
done. Serve on a hot platter and help each person to hall
a bird.

TO ROAST.

Clean, draw, and stuff with simple bread crumbs well sea-
soned with pepper and salt, and moistened with sweet cream

Frogs. GAME." Terrapin.

or melted butter. Sew them up. Tie a small, thin slice of
salt pork around the bird. Place in a dripping-pan and baste
with butter and water. Put slices of buttered toast under
them before taking up, and serve with them.

FROGS

FROGS. TERRAPIN OR TURTLE.

FROGS.

Skin them as soon as possible. The hind legs are usually
the only part used, although the back is good eating. Fry
or broil the same as chickens — or fricassee them.

TERRAPIN OR TURTLE.

Plunge the turtle while yet alive into boiling water.
When life is extinct, remove the outer skin and the toe-nails.
Then rinse well, and boil in salted water until perfectly ten-
der. Then take off the shells, remove the gall and sand-bag
carefully, and clean the terrapin thoroughly. Next cut the
meat and entrails into small pieces, saving all the juice, put
into a saucepan without water and season to your taste with
salt, cayenne, and black pepper. Add for each terrapin,
butter the size of an egg made smooth with a tablespoon of
flour. A few tablespoons of cream should be added last.
Many persons add the yolks of 3 or 4 hard-boiled eggs just
before serving. While cooking it should be stirred very
often — and must be dished up and eaten very hot.

MCXDES OF COOKIJJG.

TO PRESERVE. TO COLOR. BOILED. SCRAMBLED.

FRIED. POACHED. STEAMED. BAKED.

PANNED. SCALLOPED. CURRIED. CHOWDER.

STUFFED.

PICKLED.

OMELET.

GGS are regarded by some as a great deli-
cacy ; by others, as a prime article of
food. But in either case, the mode of
cooking has much to do with the satis-
faction produced in the eating. The yolk
jg considere(j much more nutritious than
the white.

To ascertain the freshness of an egg, hold it in the hand
and look through it to the light. If it looks clear, there is
tolerable assurance that it is good. Another test is to put
them in a clear vessel of water. The good ones will lie on
the side.

The eggs of the common hen are esteemed the best.
They are much better when new-laid, than even a day or
two afterwards.

Turkey eggs are almost equal to those of the hen — not
quite so mild.

Goose eggs are large, and agreeable to the taste.
Duck eggs are richly-flavored. The white is of a bluish
tint, and will cook in less time than that of the hen.

To Preserve. EGGS. To Color.

Guinea-hen's eggs are smaller and more delicate than
those of the common hen.

Eggs of wild fowl are usually colored, and often spotted.
They frequently taste somewhat like the birds themselves.

Eggs of land birds, such as the plover, are much liked,
but those of sea-fowl have a fishy taste that is disagreeable.

Turtle eggs are numerous, and have yolk only. The eggs
of some varieties have no shell. They are very delicious.
The turtle lays from 150 to 200 at a time, and lays several
times during the year.

TO PRESERVE EGGS,

Take a colander full at a time of new-laid eggs, and pour
over them a tea-kettle full of boiling water. The heat of
the water cooks the white of the egg sufficiently to keep
out the air. I have known of eggs being used in midwin-
ter, that were put up in the summer in this way. They
should be kept in a cool place, and may be put away in
boxes or baskets, or any convenient receptacle.

Another method is, to dip each egg in gum-arabic water,
or in melted grease. In either case, a coating is formed on
the shell, rendering it air-tight.

I have kept eggs three months in an egg case, with no prep-
aration whatever. Close contact would have spoiled them.

TO COLOR EGGS FOR EASTER.

Wind strips of bright-colored calico around the eggs, and
then boil in lye ; you will find them gayly colored. To
color them yellow, boil with onion skins.

BOILED EGGS.

Use a wire egg-boiler for boiling eggs ; 3 minutes cooks
the white about right for soft-boiled eggs. If put into cold
water and let remain to a boiling point, they are cooked
more evenly than by plunging into hot water at first. And

' 6s

Scrambled. EGGS. Steamed.

it is further recommended to pour boiling water on the eggs
and set the vessel on the hearth for 5 minutes.

SCRAMBLED EGGS.

Put a tablespoon of butter in a frying-pan. When hot
put in the requisite number of eggs beaten lightly. Pepper '
and salt them, and add half a cup of milk to a dozen eggs.
Stir constantly, and as soon as they begin to set, take off
and pour out. They must not be hard.

FRIED EGGS.

Butter some gem irons and break an egg in each one and
set in the oven, after seasoning with salt and pepper. Will
cook in a very short time.

FRIED HAM AND EGGS.

Freshen the ham, if it requires it, by putting it on the
stove in cold water, and pouring off as soon as it comes to a
scald. Fry the ham in its own fat, then fry the eggs after-
ward in the same. Dish up on the same platter.

BROILED HAM AND EGGS.

Broil thin slices of ham. Put a bit of butter on each slice
when done. Poach the eggs in water, and lay one neatly on
each piece of ham.

POACHED EGGS.

Set some muffin rings in boiling water. Break each egg
in a ring, and it will take the form of the ring, and be much
more pleasing to the eye than the old way.

STEAMED EGGS.

Butter a tin plate and break in your eggs. Set in a
steamer, place over a kettle of boiling water and steam till
the whites are cooked. If broken into buttered patty-pans
they look nicer, by keeping their forms better. Or still bet-
ter, if broken into egg-cups and steamed until done, they
*9

Baked. EGGS. Currieo.

are very nice. Cooked in this way, there is nothing of their
flavor lost.

BAKED EGGS.

Take a large platter. Break on it as many eggs as you
need for your meal, sprinkle over with salt, pepper, and
lumps of butter. Set in the oven, and in about 5 minutes
the whites will be set and the eggs sufficiently cooked. A
handy way on washing or ironing days, when the top of the
stove is all in use.

PANNED EGGS.

Make a minced meat of chopped ham, fine bread crumbs,
pepper, salt, and some melted butter. Moisten with milk
to a soft paste, and half fill some patty-pans with the mix-
ture. Break an egg carefully upon the top of each. Dust
with pepper and salt, and sprinkle some finely-powdered
cracker over all. Set in the oven and bake about 8 minutes.

Eat hot.

SCALLOPED EGGS.

Prepare a cup of thick drawn-butter gravy, and a dozen
hard-boiled eggs. Butter a pudding-dish and place in it a
layer of fine bread crumbs moistened with milk or broth.
Add 2 beaten eggs to the drawn butter. Cut the boiled
eggs in slices, dip each slice in gravy and place in layers
upon the bread crumbs. Sprinkle these with cold meat or
fowl minced fine. Repeat the layers and put over all a cov-
ering of sifted bread crnmbs. Heat well through in a mod-
erate oven.

CURRIED EGGS.

Boil 6 eggs hard. Set aside to cool. Mix in a saucepan
2 tablespoons butter and I of curry powder, over a moder-
ate fire. Put in a couple of chopped onions and fry soft.
Add a cup or more of broth or rich gravy and simmer till
the onion is reduced to pulp. Add to this a cup of cream,
mixed smoothly with a tablespoon of flour. Let boil up
and add to it the eggs cut in slices. Heat through and serve
very hot.

Chowder. EGGS. Pickled.

EGG CHOWDER.

Fry the pork, cook onions, potatoes, etc., just the same as
for fish chowder. After everything is done, just before you
take it off, break in as many eggs as there are persons to eat,
and let it boil up sufficiently to cook them through. I think
those who try it will like it, and no danger of choking chil-
dren with bones.

STUFFED EGGS.

Boil eggs hard. Cut a piece from one end and take out
the yolk. Chop some ham or veal very fine, season it with
salt and pepper, mix it with part of the yolk made smooth,
and fill the egg with it. Replace the cut white part. A
very palatable picnic dish. Boneless sardine with the skin
removed and minced very fine, is a good stuffing.

PICKLED EGGS.

Boil eggs very hard and remove the shell. Take I tea-
spoon each of cinnamon, allspice, and mace, put in a little
muslin bag in cold water, boil well, and if it boils away, add
enough to make \ pint when the spices are taken out. Add
I pint of strong vinegar, pour over the eggs. If you want
them colored, put in some beet juice.

PLAIN OMELET.

4 eggs.
\ cup milk.
i teaspoon flour.

Beat the flour with a little of the milk, and fill the cup
with milk tilt half full. Then put this mixture and the four
eggs together, just sufficiently to break the yolks, but not to
beat them. Pour this into a hot and well-buttered frying-
pan and cover it. When it begins to cook, roll it over and
over like a jelly-roll, and as soon as cooked, turn it out on a
hot platter with as little handling as possible.

Omelet Souffle. EGGS. Orange Omelet

OMELET SOUFFLE.

Beat the yolks of 6 eggs light, add \ teaspoon of lemon
juice, a bit of grated peel, some nutmeg, and J teaspoon of
sugar. Beat well and add lightly 5 tablespoons of cream.
Butter the omelet pan, heat, pour in the mixture, and stir in
lightly with a fork the well-beaten whites. Cook 5 or 6
minutes in a quick oven. Turn upside down or a hot plate
and serve instantly.

NOTE. — If possible, keep one pan for omelets alone.

OMELET SACCHARINE.

To the yolks of 6 eggs add a tablespoon of powdered
sugar, and a teaspoon or more of some agreeable essence.
Mix and add carefully to the well-beaten whites. Pour into
a hot, buttered frying-pan. As it cooks at the edges, lift it
with a fork and toss to the center. Take up on a hot dish,
and dust with powdered sugar.

OMELET CELESTINE.

Miss Juliet Corson.

The same as saccharine, by adding 2 spoons of currant
jelly before taking up.

EGG AND ORANGE OMELET.

Three eggs, a teaspoon of orange juice, and a teaspoon of
grated rind of orange. Beat the yolks and whites sepa-
rately, then add them carefully together and proceed as for
plain omelet.

TIL— See GARNISHES and DESCRIPTION OF COLORED PLATES.

ROAST LEG CF PORK.

FOWL

ROAST PIG.

ROAST TURKEY.

FOREQUARTER OF LAMB.

DESIGNED AND ENGRAVED EXPRESSLY FOR MRS. OWENS1 COOK BOOK BY BAKER & CO

C PI 1C KENS. TURKEYS, GEESE, AND DUCKS.

OULTRY is generally an acceptable food, and
is readily digested. To an invalid, and
persons of delicate organization, a bit of
nicely-cooked chicken is often an agreeable
change. The methods of preparing, cook-
ing, and serving poultry should receive
careful consideration.

To judge something of the age of a fowl, examine the
pin feathers, the texture of the skin, and the size of the
spurs on and the legs.

If a fowl is stall-fed, the layers of fat are a sickly white
color, and have none of the wholesome appearance of the
free, home-fed, farm poultry.

The skin of a young fowl is easily torn.
If poultry does not smell sweet inside, discard it.
If fowls are half starved during the summer, no amount
of extra feeding will bring them up to as high a standard
for the table, as those well fed from the day of their leaving
the shell.

During the last three or four weeks before killing, give
them boiled potatoes, beets, or carrots, thickened with corn-
meal for their morning and noon meal, and corn alone at

Remarks. POULTRY. Remarks.

night, and a constant supply of milk placed where they can
get it.

Do not keep them in pens or in the dark. It will cer-
tainly detract from their market value.

Fowls should not "be fed for 24 hours before killing. Food
in the crop is liable to sour.

Turkeys cared for in this way should weigh on an average
16 pounds each, when between 6 and 7 months old.

A dealer in poultry in the city says that bleeding in the
mouth is the best mode of killing. Leave the heads and
feet on, dip the fowl in nearly boiling water, three times,
holding it by the legs. Then remove the feathers quickly,
and without tearing the skin ; then dip for an instant into
boiling water, and then into cold water. Wipe dry inside
and out.

Poultry would reach our markets in much better condi-
tion if, as soon as dressed and wiped dry, a piece of charcoal
were placed in each one.

To singe a fowl, pour a few drops of alcohol on a plate
and touch it with a lighted match. Handier than burning a
paper.

To draw a chicken for stuffing, cut a slit under one of the
legs, so it may be hidden by sewing up. Take the crop out
from a cut in the back of the neck.

To truss a fowl, tie the wings and thighs securely to the
body to keep it in shape for boiling or roasting.

To truss a four-footed animal, tie the legs down securely.

Rub clear lard, or lay a piece of fat pork over a fowl when
put to roast.

The giblets of poultry are the head, neck, wings, feet, giz-
zard, heart, and liver.

To catch a fowl for cooking, have a coop made of lath,
with an opening at one end. Throw a handful of corn in-
side and outside of it, and when the chicken is a pris-

To Cut Up a Chicken. POULTRY. Full Directions.

oner, close up the coop and take it out. This is infinitely
better than the cruel practice of chasing or shooting them.

CHICKENS.

TO CUT UP. TO BONE. FILLING FOR BONED CHICKEN.

MODES OF COOKING.

HOW TO CUT UP A CHICKEN.

Miss Juliet Corson.

After singeing the fowl, wipe with a wet towel. In order
to get as many pieces as possible, cut off the wings so that
a little piece of the breast remains with the wing. Remove
the crop by cutting the skin at the back of the neck. Cut off
the neck close to the body. Next take off the wing side-
bones. Having cut them loose from the backbone, bend
them toward the front and they will part at the joint ; loosen
them with the knife. Take off the legs next. Instead of
making a division between the second joint and drum-stick,
cut midway the second joint, and then just below the joint,
and trim off the lower end of the drum-stick. Next cut
through the side just where the breast-bone joins the ribs.
Then the breast-bone can be pulled free from the back, and
the entrails can be taken out easily without breaking, which
is a consideration, because if, in drawing a chicken, the
entrails are broken, it becomes necessary to wash the
chicken so much that the flavor is impaired. Cut off the
lower part of the breast-bone without splitting it, because,
while that is a very nice piece, it is apt to be a very small
one. If there are any pieces of ribs attached to the sides of
the breast-bone trim them off. Cut the upper part into 2
pieces right down the middle, or into 4 — down the middle
and then each piece in two — according to the size of the

To Bone a Chicken. POULTRY. Filling for Boned Chicken.

chicken. Having cut up the breast-bone, the entrails are to
be taken away from the back, cutting around the vent being
necessary in order to loosen them. The oil-bag is, of course,
to be removed ; the liver also, without breaking the gall,
which can be avoided by leaving a little piece of the liver
attached to it. There are 2 or 3 ways of preparing the giz-
zard. Adopt the easiest. Instead of taking the trouble to
split the gizzard, and trying to take out the bag of stones
within, I believe it best to cut from the outside, just that
portion of purplish flesh which is used. If there is on it any
appearance of the contents wash it. Now separate the back-
bone and neck, and notice the back side-bones, where are
located the " oysters." If the back were split entirely
down, the "oysters" would be cut in two ; but by cutting off
the end of the backbone they are preserved. To some, they
are the choicest part of the chicken.

HOW TO BONE A CHICKEN OR TURKEY.

Use a sharp-pointed knife, and slit the skin of the whole
fowl down the back from neck to oil-bag, and cut and scrape
ofT close to the bones, all the meat and skin ; scrape, after
jointing the thigh, leg, and wing bones, the last joint of the
wing cut off, and be careful of the skin of the second joint.
When you have removed the skeleton and entrails save all
of the giblets. Make an ordinary filling of bread and but-
ter minced fine with the giblets, and the dark meat of the
fowls, and the light too, if desired ; but, it is nice to leave
the light for chicken salad. Fill out wherever the bones
have been taken out, and shape up nicely, sewing the skin
all down the back. Bake until done, basting with salt and
water and butter. Draw out the threads, when hot, handle
carefully, and serve either hot or cold. Any kind of filling
may be used. The bones may be boiled up for soup.

FILLING FOR BONED CHICKEN OR TURKEY.
Use | as much force-meat, as the fowl weighs. Lean

Smothered. POULTRY. Fricassee.

veal, and lean fresh pork chopped fine, and for each pound,
take i whole egg, I teaspoon of cloves and allspice mixed,

1 teaspoon salt. Instead of the veal, another fowl's flesh
may be used. After the bones have all been removed, put
them in cold water with a bunch of sweet herbs, an onion
stuck with 6 or 8 cloves, a carrot and turnip sliced. Let
boil, add salt, skim carefully. Prepare the fowl by laying it
flat down, spread on a layer of force-meat, then strips of fat
pork and the liver, then a layer of mushrooms. Then run
a string around the edges of the chicken and draw it up like
a wallet. Having sewed up the ends, then sew the cut that
was first made down the back. Then roll it up in a tight
bundle in a towel. Tie the ends like a sack of flour and tie

2 or 3 tapes around the middle as tight as you possibly can.
Boil in the above liquor, adding water sufficient to cover it,
allowing J an hour to the pound. Take out of the towel,
wipe off, wrap in a clean towel and lay on a platter, put
another over and place a weight on. Use the remaining
liquor for soup. The easiest fowl to bone is a year-old tur-
key.

SMOTHERED CHICKEN.

Cut the chicken open at the back after dressing it. Sprin-
kle with salt, and pepper, and little lumps of butter. Put in
a baking-pan, cover with another pan, and bake i hour.
Baste often with butter.

FRICASSEED CHICKEN.

Cut every joint separate, the back in 2 pieces, and the
breast in 3 or more. Stew only in .water enough to cover,
until the meat is very tender. There should be about a tea-
cup of water in the pot. Mix a heaping teaspoon of flour
with a cup of milk, add, and let boil up. Season with salt
and pepper, and take up on a platter. You may put in 2
slices of salt pork cut in strips half an hour before serving,
if the flavor is liked. If a brown fricassee is wanted, pour

*10

Fried. POULTRY. Stew.

the greater part of the liquor off just before the chicken is
done, and add a lump of butter, and let the pieces fry brown
in the pot.

FRIED CHICKEN.

Cut 2 young chickens at the joints. Roll in flour that is
salted and peppered, and fry slowly in hot butter and lard,
until browned on both sides. When done take out on a hot
platter and pour a pint of cream or milk into the frying-pan.
Thicken with I spoon of flour made smooth with 2 of the
milk. Let boil up and pour over the chickens. If pre-
ferred, serve the gravy in a separate dish.

CHICKEN STEW.

Cut a chicken up small. Boil till tender ; make a thick-
ening of i or 2 tablespoons of flour and milk, using a pint
of rich milk, or cream, if it is to be had. Season well with
butter, pepper, and salt. Have ready in a tureen, some
fresh soda or baking powder biscuits broken in halves.
Pour some of the gravy over them, and reserve the remain-
der to serve with the fowl in a platter. Be sure and have
plenty of gravy ; it will all be wanted.

BRUNSWICK STEW.

One chicken or 2 squirrels cut up small with \ pound of
bacon, cut small, put into 6 quarts of water. Cook tender,
then separate the meat from the bones. Return the meat
to the pot, adding more water if necessary. Then add the
following vegetables, measured after they are prepared:
I pint tomatoes, peeled and cut fine.
I pint potatoes, peeled and cut fine.
J pint corn, grated or cut and scraped.
\ pint butter beans.
\ a lemon, juice, and grated peel.

Stew until done. Season with butter, pepper, and salt,
and stir carefully to keep from burning. Serve hot.

Chicken Pie. POULTRY. With Oysters.

CHICKEN PIE.

Cut a chicken in small pieces and stew till tender. Sea-
son well with butter, pepper, and salt. Thicken the gravy
with a tablespoon of flour made smooth with water. Have
ready some peeled boiled potatoes. Line the sides of a
deep dish with rich crust ; put in a layer of chicken and a
layer of potatoes in thick slices. Repeat, and pour the
gravy over it. Cover with the pie crust. Cut a slit in the
top, and bake till the crust is done. Serve hot.

CHICKEN POT-PIE.

Cut a good-sized chicken in small pieces. Put a small
plate in the bottom of the kettle. Put the chicken in and
cover it with hot water. Season high with butter, pepper,
and salt. A half hour before serving, drop in small lumps
of dough made like biscuit. A quart of flour makes enough
dumplings for one large chicken. Cover closely ; 20 or 25
minutes will generally cook them. Take out with skimmer
carefully, on platter, and if gravy is not thick enough,
thicken it with a small spoon of flour and water, made
smooth. Pour it over the chicken and dumplings.

PRESSED CHICKEN.

Stew slowly 2 chickens, cut up small, until the meat drops
from the bones ; then take out and chop fine. Let the
liquor boil down to a cup full. Add to it butter the size
of an egg, a teaspoon of pepper, little allspice, and a
beaten egg ; stir through the meat ; slice a hard-boiled egg,
lay in your mould and press in the meat. When served,
garnish with celery tops, or sprigs of parsley.

CHICKEN WITH OYSTERS.

Mrs. M. M. Hale, Sandwich, 111.

Cut a couple of chickens in small pieces, boil till tender.
Take out and fry in butter (or use part lard.) To the
liquor they were boiled in add pepper and salt to taste, a

76 ____

Giblet Stew. POULTRY. Roast Turkey.

spoon of butter, flour to thicken, a quart of oysters, and
some milk if liked. Boil up and pour over the chicken in a

large platter.

GIBLET STEW.

When stewing chickens, remove giblets and serve for
lunch as follows: Add a cup of the cream gravy to the gib-
lets, with 2 or 3 cups of cold, boiled potatoes cut into J inch
squares. Add a cup of milk, heat slowly. Season with salt
and pepper, pour into a dish, and put I or 2 sprigs of parsley
on 'the edge.

For chicken salad, see "SALADS."

TURKEYS GEESE AWD (DUCKS.

ROAST TURKEY. FRIED TURKEY. ROAST GOOSE.
GERMAN RELISH. ROAST DUCKS. STUFFING FOR DUCKS.

ROAST TURKEY.

A year old is considered best. After dressing, salt and
pepper the inside. If prepared the day before it will be all
the better seasoned. For each pound, 20 minutes is a good
general rule. Take a loaf and a half of stale baker's bread
for a good-sized turkey. Rub fine with the hands ; cut a
large white .onion and cook a few minutes in butter in a fry-
ing-pan. Do not brown it. Then stir in your bread, I tea-
spoon of salt, I of pepper, I of sage ; mix. the onion in, and
use melted butter sufficient to bind all together ; stuff, tie
the wings and thighs, to keep in place. Salt and pepper
the outside. Put \\ cups of water in the dripping-pan with
the turkey. Lay 2 or 3 pieces of fat pork on the top, or
rub well with lard. Or, better still, after it begins to brown,
take a white cloth, double it, wring it out of water, and
cover the turkey with it. Baste frequently over the cloth.

Oyster Dressing. POULTRY. Roast Goose.

It is tender and luscious. Do not let the cloth scorch.
Keep an even fire, watch carefully, and turn occasionally. If
oysters are liked, a pint may be chopped with the dressing.
Lay the giblets by the side of the turkey, and when done
chop fine, and put in the gravy, thickened with a tablespoon
of flour. Oyster sauce is very nice served with roast tur-
key. See directions in "OYSTERS." Serve with cranberry
sauce, celery, turnips, boiled onions, or any vegetable, fresh
or canned.

OYSTER DRESSING FOR TURKEY.

Mrs. Fannie H. Bower, Parker, Dak.

Boil the liver, heart, and gizzard ^ an hour. Chop fine
with bread crumbs sufficient for the dressing. Put 2 table-
spoons of hard butter in a spider. When it is brown, put
the dressing in, and pour in about 2 tablespoons hot water.
Let steam through, stirring it meanwhile. Take out, season
with pepper and salt, and stir in I pint of oysters carefully,
so that they will remain unbroken. Stuff the turkey with
this.

FRIED TURKEY.

Mrs. Albert Willson, Johnson Junction, Ky.

Cut slices from the breast of a raw turkey. Roll in flour
salted and peppered, and fry in butter, or equal parts of but-
ter and lard. It is done when it is a light brown, for it
cooks very quickly, and will be as tender as a partridge.
Use the remainder of the turkey for a stew, or it may be
stuffed and roasted. Some dressing may be spread over the
breast, and the absence of the part taken will never be
noticed.

ROAST GOOSE.

Parboil for 2 hours at least. Then stuff* with seasoned
mashed potatoes. Roast, with a pint of water in the pan.
Baste often. When done, pour off the surplus fat, as it is
too rich for the gravy. Add water to make up the amount
required.

Geese Livers. POULTRY. Roast Ducks.

FRIED GEESE LIVERS.

Take the livers from geese and fry them with slices of salt
pork, in the pork fat. They are very palatable.

GERMAN RELISH.

Take a nice fat goose, take off the loose fat, season with a
little salt and pepper, boil till nearly tender, with just water
enough to cook it, then put in I pint good cider vinegar,
then boil till very- tender, like pigs' feet ; then pack in a
stone crock, leaving the bones in with the meat. It is a
very dainty relish. To be sliced up cold. Turkey or
chicken may be cooked in the same manner.

ROAST DUCKS.

If parboiled for an hour or two, before putting to roast,
the strong taste is lessoned. Baste same as when roasting
turkey.

STUFFING FOR DUCKS.

Mrs. E. B. Baldwin.

Half pound of fat pork chopped fine ; 8 rolled soda
crackers ; I egg, I minced onion, I pint milk ; sage, pepper,
and salt.

APPLE STUFFING FOR DUCK.

Five sour apples, peeled, quartered, and cored. Stew
until half done. Add I tea-cup bread crumbs, a sprinkle of
cayenne pepper, salt, and I teaspoon sage. Mix together,
stuff, and roast.

REMARKS. BEEF. VEAL. MUTTON. PORK.
CURING ME A TS.

ON CHOOSING. ON STEAMING.

EAT should be selected carefully, cooked by
the best methods, and eaten at regular
times, and in proper quantities. With
these hints acted upon, and with thorough
mastication, there would be fewer dys-
peptics among us.
If beef is good it will be fine grained, smooth, bright red
and fat.

If the fat is yellow, the meat is not prime.
Veal should be dressed very soon after killing.
Good veal flesh is dry, firm, and white, with kidneys
covered with fat.

Mutton is at its best from August till Christmas.' Weth-
ers are better mutton than ewes. If to be kept long, wipe
often and dust with pepper.

The flesh of good mutton is dark red, with firm, white fat.

Fresh killed lamb is pale red, with bluish veins in the

neck. Discard it if the neck vein is green or of a yellow tint.

Pork should be rejected if there are kernels in the fat.

The skin should be smooth and thin. Discard clammy flesh.

The choicest beef cuts for roasting are the fourth, fifth,

and sixth ribs.

Remarks. MEATS. Remarks.

If a roast is rolled by the butcher, have him send home
the bones for soup.

If meat or fish have to be washed, use water very slightly
salted. That prevents the extraction of the natural salts of
the meat.

If it is necessary to freshen ham or salt pork, it is recom-
mended very strongly to put into milk and water for
several hours. Sour milk will answer as well as sweet.
Rinse after taking out. This also applies to salt mackerel.

If meat is eaten when first killed, it will be tender. If a
short time elapses, the muscles stiffen, and it will be tough.
If more time elapses, the muscles relax, and it will be ten-
der again.

Young meat of all kinds should be cooked very thoroughly,
to be healthy. It offers less resistance to masticaton, hence
will be less liable to be digested properly. Older and
tougher meat, offering more resistance, will, of necessity,
be better masticated and better incorporated with the
saliva ; hence, will be better digested.

In cold weather, great care should be taken to heat plates
to serve at table. More especially, when mutton is used.
Many a good dinner has been spoiled by a showing of cold
mutton tallow on a still colder plate. If there is no warm-
ing oven to the stove, let them set in hot water for a few
minutes.

Fresh meat, if to be boiled, should be put to cook in boil-
ing water, and if more water is needed in the pot, let it be
boiling when added.

Salt meat must be put over in cold water, that the salt
may be extracted in cooking. Remove the scum as soon as
it rises.

To be tender; meat should cook very gently ; hard boil-
ing toughens it. The toughest meat can be made tender by

Steaming. MEATS. Boiled Dinner.

boiling it a long time, or baking it in a covered dish in the
oven.

REMARKS ON STEAMING.

I give recipes for steaming, boiling, and roasting different
meats. But my own favorite manner of cooking nearly all
kinds of meat and poultry, vegetables, and dumplings,
besides puddings and bread of different kinds, is by steam-
ing. I use a steam cooker, having different chambers, and
we cook a pudding, a piece of corned beef, potatoes, and
other vegetables, in the different apartments at the same
time. When cooking fresh beef or mutton, if we wish to
have it browned, it is only necessary to put it in a hot oven
for a few minutes. Too much cannot be said in favor of
steaming. It renders food very nutritious and palatable,
besides being economical both of time and fuel. Vegeta-
bles are never water soaked. The same can be said of
dumplings and puddings.

(BEEF.

MODES OF COOKING. YORKSHIRE PUDDING.

RHODE ISLAND DUMPLINGS.

OLD-FASHIONED BOILED DINNER.

Put the corned beef in a large kettle of cold water, soon
after breakfast (if for noon dinner). About 10 o'clock, put
in the salt pork, in a solid piece, I or 2 pounds, according to
size of family. At the same time, wash beets very carefully
and put in. If they are very large, put them in an hour
earlier. Wash some carrots very thoroughly ; if large,
put them in at this time ; if small, they may be put in with
the potatoes. At I 1 o'clock, put in peeled turnips, cut in 3

Pot Roast of Beef. BEEF. Roast Beef.

or 4 pieces. Scrape some parsnips and put in at the same
time. Divide a head of cabbage in 4 parts, lengthwise, and
put in at the same time, with good-sized peeled potatoes,
allowing a good half hour for them to boil. Beets will not
injure the looks of the other vegetables if the skin is not
broken. When done, put them in cold water, to remove the
skin, cut lengthwise in 3 or 4 pieces, and dish up. Take up
the cabbage in a vegetable dish, after draining well. A
platter is scarcely large enough to hold such a variety of
meat and vegetables, and it is unhandy to cut up the meat ;
hence, it is better to dish up in separate dishes. A piece of
red pepper cooked with a boiled dinner improves it. Grated
horse-radish, or any bottled sauce, should be served with
it. The best dessert with this dinner is a boiled Indian
pudding.

POT ROAST OF BEEF.

Get a solid piece from the round, about 5 pounds. Put in
a medium-sized kettle, that can set in the oven. Put it over
the fire in hot water, to cover it. Boil slowly for 3 hours or
more ; season well ; then remove the meat, and thicken the
gravy with flour and water. Put the meat back in ; set in
the oven ; put a cover over and let cook slowly till needed ;
2 hours will not hurt. This mode of cooking will make the
toughest beef tender. Serve in a large platter with part of
the gravy ; but dish up the greater part in a gravy dish.

ROAST BEEF.

Put the beef in a dripping-pan without water into a very
hot oven for the first half hour, that the outside may sear
over and keep the juices inside. When half done, the oven
heat may be lessened, and the meat salted and peppered.
Pour in sufficient water and thicken for gravy when the
meat is done ; 15 minutes to the pound, if wished rare in
the center, or 20 minutes will make it well done. Cranberry
sauce or jelly, turnips, celery, or any kind of canned vege-
tables, may be served with roast beef.

Yorkshire Pudding. BEEF. Beef a la Mode.

ROAST BEEF WITH YORKSHIRE PUDDING.

When roasting a piece of beef, set it up on a cricket or
muffin rings, so that the juice will drop into the pan below ;
| of an hour before it is done, mix up the following and
pour into the pan under the meat : I pint of milk, 4 eggs,
beaten very light, pinch of salt, I cup of flour. Cut in
pieces and serve with the roast.

BEEFSTEAK STUFFED WITH POTATOES.

Bone a large and tender steak, scatter over it bits of but-
ter, pepper, and salt, a little sage, and finely-chopped onion.
Then a thick layer of mashed potatoes well seasoned. Roll
up, sew or fasten with skewers. Put into a baking-pan with
a cup of stock or gravy, and cook slowly, basting often.
Serve with a rim of mashed potatoes around the platter, and
garnish with water-cresses

MOCK DUCK.

Spread dressing, as for turkey, on a thick round of beef-
steak ; season, roll up, tie, and roast ; baste often. Serve
with gravy.

BEEF A LA MODE.

Miss Juliet Corson.

To make a large piece off the round tender, make holes
with a steel or sharp instrument, and insert in each one a
little strip of salt fat pork ; run the strip with the grain.
Let each end project ; then put the meat in a bowl, and
with it, a teaspoon of whole cloves, same of pepper-corns, a
bay leaf, half a tea-cup of carrots sliced, same of turnip and
onion ; not any salt ; cover with vinegar and water. Let
stand several hours ; all the better if it stand 2 or 3 days.
If the fiber is tender, take it out of the pickle, fry it brown
in a pot in drippings ; then put in 2 tablespoons of flour,
turn it over and over. When brown, cover with hot water

84 __

Beef Stew. BEEF. Beefsteak.

and cook >lowly. Salt it when half done. A half hour to
the pound usually suffices.

BEEF STEW.

Order 2 pounds of beef or veal cut up small for a stew.
Cheap cuts answer every purpose. Cook 2 or 3 hours. Put
in some potatoes peeled and cut in halves, and some onions
if they are liked. Season well ; skim out into a platter ;
thicken the gravy and pour over. This will give a good
dinner to 6 or 8 persons.

BROILED STEAK.

Heat and grease the bars of the gridiron ; have a bright
fire, with live coals at the top. Trim the steak nicely, a
porter-house or sirloin, for broiling ; cut off the little tough
end of the porter-house. It will do better service in the
soup-kettle. Lay the steak on the gridiron, cover, and as
soon as seared, turn over and sear the other side. Turn
again during the cooking ; take up on a hot platter. Season
with butter, pepper, and salt. A bit of onion rubbed over
the platter before taking up the steak gives a delicate flavor
that is delicious, without any of the ofifensiveness that the
onion taste imparts, if used more largely. Garnish broiled
steak with a sprig of parsley, and a few slices of lemon.

BEEFSTEAK SMOTHERED WITH ONIONS.

Cut up 6 onions very fine ; put them into a saucepan with
I cup of hot water, 2 tablespoons butter, some pepper and
salt ; dredge in a little flour. Let it stew until the onions
are quite soft. Broil the steak according to directions ; put
it into the saucepan with the onions and let it simmer about
5 minutes. Serve together on a platter.

ROUND STEAK.

A favorite way of cooking beefsteak in the South, is to
take a piece off the round, fry it in a skillet in its own fat, if

Dried Beef. BEEF. Beef Tongue.

sufficient, in drippings if not, and, when done, remove, pour
in water, and thicken with flour, and make gravy to pour
over the whole in a platter.

ENGLISH BEEFSTEAK.

The rules adopted by the celebrated Beefsteak Clvb,
started in England in 1734, for cooking steak :

Pound well your meat till the fibers break,
Be sure that next you have, to broil the steak,
Good coal in plenty ; nor a moment leave,
But turn it over this way, and then that ;
The lean should be quite rare — not so the fat.
The platter now and then -the juice receive,
Put on your butter, place it on your meat,
Salt, pepper, turn it over, serve, and eat.

FRIED STEAK— TO MAKE TENDER.

Mrs. R. H. James, Otsego, Wis.

Rub the steak with saleratus and let stand 2 hours, or
over night. Rinse off quickly and wipe dry. Have a spider
well heated, and greased with butter. Put the steak in,
turn it often to sear it over and keep the juices inside. Set
it on the back part of the stove, covered for a short time.
Then remove to a hot platter, and season with butter, pep-
per, and salt. It is easier than broiling and tastes as well.

DRIED BEEF.

Chip half a pound of dried beef fine ; put it in a stewpan,
well covered with cold water. When it comes to a boil,
pour off, and put over it a pint and a half of milk. Thicken
this with a good tablespoon of flour wet with cold milk or
water. Put in a bit of butter and pepper, and serve with
baked potatoes. A nice breakfast or lunch for home people.

BEEF TONGUE.

If it is corned it should be soaked a few hours before boil-
ing. Cook till done, then peel. If it is to be served hot,

Beef Heart. BEEF. Pressed Beef.

make a sauce of a can of tomatoes, an onion, a carrot, salt
and pepper, a spoon of flour, well cooked and strained, and
poured over. If to be eaten cold, put a weight on it ; when
ready to serve, cut in very thin slices.

BEEF HEART EQUAL TO TONGUE.

In the forenoon, put the heart into a weak brine. In the
evening, change to another brine. In the morning, put to
cook in boiling water and cook fully 3 hours. When tender,
have ready a dressing of bread crumbs, mixed with melted
butter, and pepper, and salt, and stuff it. Put it in an oven
.20 minutes, to cook the dressing. Let get cold, and slice
very thin ; season with a little salt and pepper, if necessary.

PRESSED BEEF.

Buy a shank of beef. Boil till it falls from the bone.
Remove every piece of bone, boil down a little longer.
Season well with pepper and salt, add a bit of sage, if liked.
Pour into a form. Excellent cold.

STUFFED PRESSED BEEF.

Mrs. A. S. Johnston, Leavenworth, Kas.

Take a large steak, spread it with well-seasoned dressing ;
roll up, sew it in a stout bag and boil 3 hours in salted
water. Take it out, put a weight on and press until cold ;
then slice.

TO PRESS CORNED BEEF.

Put over in cold water and boil till the bones fall out.
Let it cool in the water ; then remove, wrap it tightly in a
towel, put in a cool place with a weight on it. Slice very
thin. Garnish with pickles.

BEEF SAUSAGE CAKE.

One pound salt pork, 2 of raw chopped beef. Salt and
pepper. Make into balls and fry.

Deviled Kidneys. BEEF. Liver Rolls.

SPICED BEEF.

3 pounds raw beef chopped with
J pound suet. Add

2 eggs.

J pint crumbs of bread.

4 tablespoons cream.

1 teaspoon butter.

2 teaspoons summer savory.
I teaspoon salt.

J teaspoon pepper.

Mix and work into a loaf, using flour to bind it. Bake in
a pan and baste with butter and water. It will cook in 2
hours, or perhaps less time. Slice cold.

DEVILED KIDNEYS.

Miss Juliet Corson.

Three tablespoons of oil, I of vinegar, saltspoon of salt,
pinch of pepper, and a teaspoon of mustard. Dip the
sliced kidneys in the above mixture and broil them. After
they are broiled, sprinkle a little cayenne pepper on. Serve
when plenty of water can be afforded. Deviled means very
hot.

STEWED KIDNEYS.

Parboil a few minutes ; drain off the water and boil again
for 5 or 10 minutes ; then cut up small, put in fresh water
and cook until tender. Season well, and thicken the gravy.

LIVER ROLLS.

Have the liver sliced ; pour on boiling water, and let
stand 5 minutes, or so. Remove the skin ; season the slices
with salt and pepper. Put a little piece of fat salt pork on
each slice and roll up, fastening with a string. Then brown
them in a tablespoon of drippings or butter ; then throw in
a tablespoon of flour among them ; stir them about, cover
with water ; season more if necessary, and COOK: ^ an hour.
Remove strings and serve as a regular meat dish at dinner.

Liver. BEEF. Tripe.

TO FRY BEEF LIVER.

Scald, and peel off the edges. Roll in flour that is salted.
Fry in butter in a pie-tin on top of the stove. It has a
oetter taste than if cooked in an iron spider.

BEEF LIVER FRIED AND STEWED.

Scald and peel off the edge ; put to fry, and when both
sides are brown, cover with water in the frying-pan ; put
cover over, and let stew 15 or 20 minutes. If the liver is
rolled in flour a nice gravy will be made in the stewing.

FRIED TRIPE.

Scrape the tripe. Cut it into squares of 3 inches ; boil in
salted water ; when very tender, take out ; cut up smaller ;
season, roll in flour, and fry brown in hot lard. When done,
pour a cup of water in the frying-pan, and thicken with flour
mixed smooth with vinegar ; pour over the tripe, hot.
Good for breakfast.

POTTED. TRIPE.

Miss Juliet Corson.

Boil, clean and cut up fresh tripe. Three pounds 01
tripe ; I very large carrot, turnip, onion, all peeled, a tea-
spoon of whole cloves, same of whole pepper, 2 bay leaves,
a sprig of parsley. Put in a jar. Half cover with broth or
water. If broth is used, fill up with water, having a half gill
of vinegar in it. Paste the cover on with flour and water,
and bake 6 hours.

CURRIED TRIPE.

Miss Juliet Corson.

Take the tripe, as it ordinarily comes from the market
(it is generally cooked); parboil it for a few minutes, putting
it on in cold salt and water. Pour off that and put on
another, boil for 15 minutes ; take it out, and put in that
water some rice to boil — the proportion is half a pound to a

.. 89

Rhode Island Dumplings. ' VEAL Veal Stuffed.

pound of tripe. Boil the rice until just tender. At the
time of putting in the rice, slice and fry brown in a sauce-
pan, 2 onions in butter or drippings ; then add the tripe and
enough hot water to cover. Season with salt and pepper,
and let it cook until the rice is done ; add a tablespoon of
curry powder to the tripe. Stir it up, and dish the tripe
with the rice around it. If the tripe is not pickled, add a
tablespoon. of vinegar before taking up.

RHODE ISLAND DUMPLINGS.

One quart of corn meal, \ teaspoon of salt, wet up with
cold water stiff. Pat with the hands into little balls. Put
them on the bottom and around the sides of a kettle, and
pour boiling water over them and boil briskly an hour. To
be eaten with meat gravies. You can cook potatoes with
them.

VEAL.

HOW TO COOK. LOAF. MARBLED. SWEETBREADS. LIVER.

VEAL ROAST.

Same as pork ; be sure and cook well through. Squash
is a palatable vegetable to serve. Stewed tomatoes are also
good ; currant jelly is always nice.

STUFFED VEAL.

Have the butcher make an incision for dressing. Use
bread crumbs, a taste of onion, a raw egg beaten up, and
any herbs that are desired. Stuff, and cook in a moderate
oven till well done, about 25 minutes to the pound.

VEAL POT-PIE.
Take 2 pounds veal — a rib piece is good— cut it in small

Veal Loaf. VEAL. Marbled Veal.

pieces, put it into a pot, having placed a small plate in the
bottom to keep the meat from burning. Put in 2 quarts of
water, either hot or cold. Keep it boiling for about an hour
and a half. Then make a quart of flour into biscuit dough,
and proceed as directed for chicken pot-pie. Be sure that
there is water sufficient to cover the meat entirely, when
the dumplings are put in, and cover closely for at least 20
minutes. Potatoes may be cooked with it, but we prefer
them cooked separately and mashed.

VEAL CUTLETS.

Fry until pretty well done ; then take out and dip into
beaten egg, and then in rolled cracker, with salt stirred in,
and fry again, turning so as to get a nice brown on each side.
Make a gravy of water and a spoonful of flour in the frying-
pan and pour over. Season, if not salted enough ; tomatoes
are nice, served with cutlets.

VEAL LOAF.

Mrs. M. A. Smith, Chicago.

3 pounds uncooked veal.

| pound salt pork — both chopped fine.

1 cup rolled cracker.

2 eggs, well beaten.

1 teaspoon sugar.

2 teaspoons salt.

I teaspoon, pepper.
Make into a loaf, and bake 2 hours. Slice cold.

MARBLED VEAL.

Take any pieces of cold cooked veal, season palatably,
and pound fine in a mortar. Skin a cold boiled tongue, cut
it up and pound to a paste, adding to it its own bulk of but-
ter. Put alternate layers of the veal and tongue into a pot,
press down hard, and pour clarified butter on top. It cuts
prettily, like veined marble. The white meat of poultry

Sweet Breads. VEAL. Calf's Live,.

may be used in place of veal. Use a tray if you have no
mortar.

SWEET BREADS LARDED.

Soak in cold water and salt for an hour ; then put on in a
quart of cold water and a tablespoon of salt, and let come-
slowly to a boil ; then put in cold water to cool sufficiently
to handle ; then lard them with little strips of dry salted fat
pork, 1-16 of an inch thick. After they are larded, put in
the oven for 15 minutes; brown' them a little, and in the
meantime make a garnish of whatever you wish. French
green peas, mushrooms, string beans, or a plain white sauce.

SWEET BREADS FRIED.

Parboil them as soon as you get them. Remove the tough
parts carefully. Let them lie in cold water a short time
before using, then roll in cracker crumbs. Season with salt
and pepper, and fry.

SWEET BREADS WITH OYSTERS— BAKED.

Boil the sweet breads tender ; it will take but 5 or 10
minutes. Season with pepper and salt, add half a cup of
cream, tablespoon butter, yolks of 2 eggs, and thicken with
a tablespoon of flour made smooth with a little water. Line
the bottom and sides of a deep dish with rich pie-paste.
Put in the bottom the same quantity of oysters that you
have of sweet breads, then the sweet breads, and fill up
with the gravy. Cover with crust and bake until the crust
is done.

CALF'S LIVER LARDED.

Miss Juliet Corson.

Use fat salt pork, as it is easier to lard with than pickled.
For larding small birds, the strips should be i| inches
long and 1-16 of an inch thick ; for chickens, J of an
inch thick ; beef a la mode, J an inch thick. These
strips, called lardoons, are to be inserted in ihe surface of

To Prepare. MUTTON. To Roast.

the liver with a larding needle. Wash the liver in cold
water, and trim the loose pieces off, but not the skin proper.
Lay it on a folded towel held in the hand, curve the point
of the needle a little, take a stitch in the meat, work the
needle back and forth 2 or 3 times, insert the strip of pork
in the forked end of the needle and pull through, leaving
half an inch or so each side of the stitch. Dot the whole
surface with this culinary embroidery. Put the liver on a
bed of a few scraps of pork, a little carrot, turnip, and onion
in a baking-pan. In baking, put a buttered paper over it
until nearly done ; then remove the paper, and let the lar-
doons brown. The vegetables should be rubbed through a
sieve, and the drippings found in the bottom of the pan
used as a basis for sauce or gravy.

STEWED CALF'S LIVER.

Partly cook ; then cut up small and finish stewing.
Season with pepper, salt, and butter. Thicken with a table-
spoon of flour mixed with 2 spoons water. Serve hot ; is
nice for breakfast.

MUTT ox.

MODES OF COOKING MUTTON AND LAMB.

Before cooking mutton, take a sharp knife and loosen the
thin outside skin and remove entirely. The oil of the wool
penetrates through the pores of the skin, and from this
comes that strong woolly taste, rendering mutton so objec-
tionable. Use plenty of its own fat in which to cook it.

MUTTON ROAST.
Same as pork, but is not objectionable if a little rare.

Irish Stew. MUTTON. Leg of Lamb.

Mint sauce is a usual accompaniment. Turnips are served
with mutton.

BOILED MUTTON.

A leg of mutton boiled is a savory, juicy meat. Let the
water cook down sufficient for gravy. Boil some rice,
and eat as a vegetable, with boiled mutton ; or coarse boiled
hominy is equally as good. With lamb or mutton,
some eat currant jelly with a sprinkling of mustard,
and consider it exceedingly palatable.

IRISH STEW.

Take 6 mutton chops, 8 potatoes, peeled and cut in two,
6 onions, peeled and sliced. Put into the pot a layer of
potatoes, then 2 chops with part of the onions, repeating
until all are used. Season with pepper (white if you have
it), salt, and a tablespoon of catsup. A slice of fat ham
may be added, or butter, if preferred. Put in a pint of
water and cover tightly, and let stew very gently for ii
hours. Watch that it does not burn.

MUTTON CHOPS.

Place in a dripping-pan ; season well, and set in a hot
oven. This is the nicest way we have ever cooked mutton
chops. The gravy may be thickened or not, just as you
prefer. It is not necessary to turn them.

MACARONI MUTTON.

Six slices of mutton, ^ pound of macaroni, sauce of any
kind, pepper, salt, a tablespoon of vinegar, and a little
water. Put all together in a stewpan, keep the lid on, and
stew gently for I or ij hours.

LEG OF LAMB— TO ROAST.

All lamb should be very well cooked, and not put too
near the fire at first; from 18 to 20 minutes to the pound
before a clear but not fierce heat. It may be served with
spinach, peas, or asparagus.

Lamb Stew. PORK. Roast Pork.

LAMB STEWED WITH GREEN PEAS.

Cut the scrag or breast of lamb in pieces and put into a
stewpan with just enough water to cover it. Cover it
closely and let it stew for 20 minutes. Take off the scum ;
add a tablespoon of salt and a quart of shelled peas ; cover
and let them stew for J an hour ; mix a tablespoon of flour
and butter, and stir in and let it simmer 10 minutes ; then
serve. If you mix the flour with cream it makes it better.
Veal is nice cooked in this way, with half a dozen small new
potatoes added with the peas.

BLANQUETTE OF LAMB, OR WHITE STEW.

Have the lamb cut in pieces and put over in water to par-
boil. If any scum rises, skim off. When it has boiled, take
out and wipe with a wet towel if any scum appears. Strain
the broth. Use It for a white sauce, beginning by putting a
tablespoon of butter and a tablespoon of flour in a saucepan
over the fire ; stir together until well mixed, and gradually
add the broth in which the meat was parboiled. Season the
same with salt, pepper, and nutmeg. Add the meat and
cook until the lamb is tender ; stir in it the yolks of 2 eggs
and a tablespoon of chopped parsley.

SO USE. PIGS' FEE T. PAX SNIP S TE W. NO ODLES. OMELE T.

ROAST PORK.

Season well. Put a pint of water in the pan, and roast
slowly at first, allowing fully \ hour to a pound. Baste
often. Cook very thoroughly. Make gravy after pouring
off the surplus from the top of the drippings. Fried cabbage
is very good with pork. Any tart sauce may be used, or

Chine Fie. PORK. Spare- Ribs.

any canned vegetable. Turnips go nicely ; celery always
admissible. Fried apples are also very nice.

BAKED CHINE.

Rub the neck chine with salt. Put into a dripping-pan
with a pint of water. Lay a dozen sweet potatoes, nicely
cleaned, around the meat. Cover as closely as possible
with a pan, and cook in the oven until done. Dish up all
together on a platter. Irish potatoes may be used instead
of sweet potatoes.

CHINE PIE.

Mrs. Mary Willson, Johnson Junction, Ky.

Take the backbone of a young pig, or the small end of
the backbone of a large hog. Cut in small pieces. Stew
till tender, season with pepper and salt, thicken the gravy
with flour and water. Line the sides of a baking-pan with
crust, put in the mixture and cover with crust and bake.

ENGLISH PORK-PIE.

Make a pie-crust, not very rich, and put around the sides
of a deep pie-dish. In the bottom, and above, put layers
of thin sliced bacon, thin sliced potatoes, onions chopped or
sliced very fine , lean fresh pork cut into small pieces.
Season with pepper, salt, and sage. Fill the dish with any
good gravy left from roasts, or with water thickened for the
occasion, with some butter added. Cover with crust, and
bake about i \ hours. Cover the pie with thick brown paper
if it gets too brown.

SPARE-RIBS.

Spare-ribs, as they are sold in the city, are so very spare
that it is an improvement to roast them with a dressing of
bread crumbs. Lay some ribs in the dripping-pan ; salt
and pepper ; spread over them a dressing of crumbs, sea-
soned with pepper, salt, and sage ; then lay on more spare-
ribs ; put a pint of water in the pan ; season ; roast till well

96 .

Tenderloins. PORK. Pigs' Feet.

done ; pour off the top for fryings ; add more water and
thicken for gravy. Fried apples are a nice accompaniment
to spare-ribs.

STEWED PORK TENDERLOINS.

Heat and grease the spider, put in the tenderloins, and
fry both sides brown, but do not cook them through ; cover
with foiling water, and stew 20 minutes or ^ hour ; thicken
the gravy, and season with pepper and salt. The meat will
taste about equal to chicken.

FRIED PORK TENDERLOINS.

Flatten the tenderloins, or split them. Season with salt
and pepper and fry in hot fat a nice brown on both sides.
Serve hot.

TO KEEP FRESH PORK.

Roast as many pieces as you wish to keep, all ready for
the table ; then put them away in lard. All that is neces-
sary is to heat through when wanted, and the lard is just as
good as any for frying doughnuts, mush, croquettes, etc.

ROAST PIG.

Scald and clean the pig carefully. Make a dressing of
bread crumbs, sage, salt, and pepper ; stuff; sew up ; fasten
the legs back so that the under part will crisp nicely.
Dredge with flour and put into a hot oven. Baste fre-
quently with melted butter. When done, pour off the fat
from the top of the drippings, add water to the remainder,
and thicken for gravy. Serve in a gravy dish, and stand
the pig up on a platter, and garnish with green parsley or
celery tops.

HOW TO .COOK PIGS' FEET.

Clean well and wrap each foot in a cotton bandage wound
around it 2 or 3 times, and secured with cord; then "boil
them 4 hours ; keep them in the cloths till needed to fry,

Head Cheese. PORK. Pork Toast.

broil, or pickle. If cooked in this way the skin will hold it
together while cooking, and they will be found very delicate
and tender.

STEWED PIGS' FEET.

Mrs. Wm. DeBell, Mt. Carmel, Ky.

Soak the feet in salt and water for an hour, or even all
night. Then cover with water in a kettle and boil for 2
hours. Take out and put in a baking-pan, pour over some
of the broth and brown in the oven. The water left in the
kettle is good to boil cabbage and turnips in.

SOUSE.

Put the pigs' feet and ears, when well cleaned, over the
fire in cold water. Boil till tender ; pour over them in a jar
a pickle made of cider vinegar, whole peppers, cloves, and
mace, boiling hot. They will be ready to eat in 3 days, or
less.

HEAD CHEESE.

Clean the head well, and soak in brine 24 hours ; then
boil it till very tender. Remove all bones, and add to it a
boiled heart, tongue, and part of a liver ; chop very fine ;
add salt, pepper, sage, and onion, if wished. Mix well ; put
in a colander and set over hot water at night. In the morn-
ing, put it to press.

PARSNIP STEW.

One pound of salt pork sliced ; boil an hour or more ;
scrape and cut in lengthwise quarters 5 or 6 parsnips, add to
the pork, and after boiling ^ hour add a few potatoes, and
let all cook until the potatoes are done. The water should
cook down to about a pint, when ready to dish up.

PORK TOAST.

Mrs. S. C. A. White, Maywood, 111.

Cut salt pork in thin slices, and fry. Remove to a dish to
serve ; then put equal parts of hot water and sweet milk

Pork and Liver. PORK. Bacon and Snaps.

(about a cup of each) with the gravy. When it comes to a
boil, stir in a teaspoon of flour wet up with cold milk or
water. Then dip in slices of toasted bread. Lay the toast
in a deep dish, and pour the gravy over. Milk may be used
alone if preferred richer.

PORK AND LIVER.

Fry some nice slices of pickled pork or bacon, a nice
brown, on each side. Pour boiling water on the slices of
liver ; remove the thick skin at the edges ; roll in salted
flour, and fry in the pork gravy, after taking up the pork.
Cook slowly and thoroughly on both sides. Serve each
person with a slice of each. It has been recommended to
steam the liver 15 minutes, before frying, in place of scald-
ing. It is worth a trial.

SALT PORK AND FRIED APPLES.

Cut half a pound of salt pork in slices. Fry slowly in a
deep frying-pan. When done, take up on a hot dish.
Meanwhile wash, wipe and cut in slices 6 sour apples,
When the f>ork is taken up, put them into the frying-pan,
and cook in the gravy until tender. Serve hot on the plat
ter with the pork.

BACON AND CABBAGE.

Cut a cabbage in two and lay in cold water for an hour, if
convenient. Put it to cook in boiling water at 10 o'clock.
At 10:30 add a pound' of bacon, and let boil together until
noon. Dish up together.

BACON AND SNAPS.

String 2 quarts of beans, and put into cold water until 2
hours before dinner. Then put into a pot with | pound
bacon that has commenced to boil. Let cook until noon.
Take the bacon up on a platter. Skim the snaps out and
lay around it. There should be water enough to covet

Ham Noodles. PORK. To Stuff a Ham.

them well, and by the time they are done it will be boiled
down nearly dry. Many persons put the beans on to boil
at 8 o'clock, as they require such a long time to cook. In
such cases, the bacon is not added until 2 hours later.

HAM NOODLES.

Make noodles by the recipe on page u, using that recipe
as a guide to the quantity required for the family. Boil
them in water salted lightly. Have some cold boiled ham ;
chop it very fine. Butter an earthen dish well, and put in it
alternate layers of noodles and chopped ham — about a pint
of ham and a little more noodles. Beat up 2 eggs with I pint
sweet cream. Pour over the top ; cover with a thin layer of
grated bread crumbs and small lumps of butter. Bake deli-
cate brown.

HAM OMELET.

Mrs. Z. B. Glynn, East Boston, Mass.

2 eggs.

4 tablespoons butter.

2 tablespoons minced ham, free from fat.

Pinch of pepper.

Fry the ham for 2 minutes in a little butter. Then mix
the ingredients all together and proceed as with a plain
omelet. Serve very hot. Lean bacon or tongue will
answer equally as well, but should be slightly cooked previ-
ous to mixing.

TO STUFF A HAM.

Boil it very slowly. If it boils hard, it will be in strings.
Let simmer all day, if necessary ; then skin and remove
extra fat. Make stuffingr of bread crumbs moistened in
water and seasoned with pepper, butter, parsley, celery, or
any other, if preferred. Cut the bone out with a sharp
knife. Take yolks of 2 or 3 hard-boiled eggs, mix with the
ham-water enough to moisten ; spread over the ham, grate
bread crumbs over all, and brown. Ornament with slices of
hard-boiled egg, fanciful cuts of pickled beets, cloves, or
green parsley. Slice cold. Delicious for a cold collation.

IOO

Cold Ham. CURING MEATS. Corning Beef.

COLD BOILED HAM.

In boiling ham or corned beef to eat cold, it is far better
if let remain in the water until cold. Slice on a platter, and
garnish with slices of hard-boiled egg or lemon.

MEJTS.

BEEF. TONGUES. MUTTON. HAM. SAUSAGE. LARD.

t _ $ _

BEEF PICKLE.

Mrs. E. B. Baldwin, Chicago.

ioo pounds of beef.
4 pounds of coarse salt, made fine.
4 pounds of sugar.
4 ounces of saltpeter.

Mix the salt, sugar, and saltpeter well together, and rub
the meat all over with it, and pack the pieces closely in a
barrel. Put no water in, as it will make its own pickle. In
warm weather, if a scum rises, skim it off and add a little
fine salt. This will preserve it, with no further trouble.
The beef should be kept till juicy, before attempting to
pack it at all. This is very necessary to have it tender and
keep well. At first, turn it, and rub the mixture in quite
often.

CORNING BFEF, OR TONGUES.

Mrs. Emma Graves, Seattle, 'Washington.

ioo pounds of beef.
8 pounds salt.
4 pounds sugar.
\ pound saltpeter.
8 gallons water.

Boil, skim, and cool. Pack the meat a little loose in the
barrel, and pour the brine over. The meat should be
covered and a weight kept on to keep it under. Meat, to
dry, should be kept in brine 2 weeks. Hams, to smoke, 2 to

101

Corned Mutton. CURING MEATS. Bologna Sausage.

3 weeks. Meat is often made too salt. Soaking to take
salt out, takes goodness from the meat. Pork should never
be salted with beef, or in a beef barrel.

CORNED MUTTON.

50 pounds of mutton.

2 pounds each bay salt, common salt, and brown sugar.

3 ounces each black pepper and allspice,
ij ounces each cloves and mace.

Pound the ingredients, and mix thoroughly together, and
dry in a warm place. Rub it while hot into the meat.

CURE FOR HAM AND DRIED BEEF.

J pound rock salt.

^ pound common salt.
i pint molasses,
i ounce black pepper,
i ounce saltpeter.

This is for 18 pounds of meat. Rub it into the meat
every day in the tub and turn the meat over and over.

BOLOGNA SAUSAGE.

3 pounds fresh pork.

3 pounds veal.

3 pounds ham or salt pork.

2 teaspoons black pepper.

i teaspoon each cayenne and cloves.

9 teaspoons powdered sage.

i onion minced fine.

i grated nutmeg.

A bunch of sweet herbs powdered.

Chop the meat fine, mix thoroughly and stuff into beef
intestines. Scrape and wash them very carefully, and leave
in salt water till wanted for use. Tie the case at each end
when filled, prick in several places, boil I hour. Then dry
in the sun. Rub over with melted butter, and hang in a
cool, dry place. To be cut in thin slices and served without
further cooking.

102

Sausage. CURING MEATS. Rendering Lard.

SAUSAGE.

John N. Owens, Lewisburg, Ky.

100 pounds pork, chopped fine.
2 pounds salt.
\ pound black ground pepper.
\ pound sage.
^ ounce cayenne.*

Mix well and put away in bulk or in cases.

Sausage.

2 pounds lean fresh pork.

1 pound fat pork.

3 teaspoons sage.

2 teaspoons salt.

2 teaspoons pepper.

J teaspoon cloves.

A pinch of nutmeg.

Chop very fine and mix well. To keep it any length of
time, pack it in a jar and pour hot lard over it.

TO RENDER LARD.

Cut the leaf up, put into a kettle without water. Season
slightly with salt as it melts. To clarify it, take slippery
elm bark from near the roots, peel it, and use in the propor-
tion that you would raw potato. It will be sweeter' and
whiter, and keep better than with the use of potatoes.
Strain through a coarse cloth. Many old housewives render
the lard without clarifying at all. They salt it slightly if
they want it to last through the summer. To melt lard, take
the fat from the smaller intestines, and the'flabby pieces not
fit for salting, strip the skin carefully from the inside fat, and
cut small. Put into a crock and set in boiling water ; simmer
until it melts. Strain it through a coarse cloth into small
jars, and, when cold, tie over them the skin that was freed
from the fat, or bladders that are washed and dried.

, HASH.

F a medium-sized family has meat twice a day,
there can easily be gotten drippings enough
for frying all the potatoes, French toast, mush,
wonders, and scrapple they may serve from
time to time. Hashes and croquettes are very
palatable dishes, and cost but little except the
labor of preparing them.

In clearing a table, every scrap of meat or bone with a
particle of fat on it should be saved in a tin can or basin.
The meat remnants on the plates may be mixed with other
food, but they should be rinsed and saved, nevertheless. It
is more nice than wise to throw them into the garbage.
Keep these accumulations for a couple of days, then put
them in the oven, and in an hour or two all the grease will
be tried out. It can then be strained, and is purer and
more wholesome than the lard sold by the average butcher.
A raw potato peeled and sliced and cooked in a quart of
drippings will clarify them very successfully. The fat that
rises on the water in which corned beef has been boiled
makes very nice cookies. It can be melted and strained
with other drippings to make it clearer.

BEEF BALLS.

An inferior piece of beef will answer. Boil it tender,
chop very fine with an onion, season with salt, pepper, a
bit of parsley, and add I cup of bread crumbs to 4 of meat
and raw egg enough to bind the mass together. Form into
balls, dip in flour, and fry brown in hot lard.

104

Fricassee. HASH. Omelet.

FRICASSEE OF BEEF.

Cut thin slices of cold cooked beef and heat quickly in
some butter, already hot, in a frying-pan. Season with salt,
pepper, parsley, and lemon juice. Serve hot, with Saratoga
potatoes.

BEEF PATTIES.

Mince cold cooked beef, fat and lean, very fine ; season
with chopped onion, pepper, salt, and gravy. Half fill patty-
pans with this and then fill them with mashed potatoes ; put
a bit of butter on each and brown in a hot oven.

MEAT PIES.

Chop up cold roast beef or other meat. Heat it with a
cup of water in a spider. Season with pepper, salt, and a
bit of sage, and thicken with a spoonful of flour mixed in a
little cold water. Pour this into a deep pan, and make a
crust a trifle richer than biscuit dough, which spread over
the top, make an opening in, and bake. Cold potatoes may
be added to the meat.

MEAT-POTATO PIE.

Chop fine any bits of cold meat, even different kinds.
Put it into a deep pie-plate an inch or more in depth. Sea-
son it well with salt, pepper, catsup, or Chili sauce, and pour
over any gravy there may be. Cover it all with a layer of
mashed potatoes, and put bits of butter over the top, and
scatter grated bread crumbs or cracker crumbs lightly over
the whole. Crease with a knife, in squares, and bake in
the oven until well-browned. Serve in the same dish.

MEAT OMELET.

Mince up any cold pieces of meat, add a few crumbs of
bread or crackers, and enough beaten egg to bind them
together. Season well and pour into a well-buttered frying-
pan. If it is difficult to turn it whole, a hot shovel may be
held over the top until it is browned.

105

Ragout. HASH. Minced Veal.

RAGOUT.

Take pieces of any cold meats, cut small, put into a stew-
pan with water to cover. Put in a minced onion, if
liked, and some cold boiled potatoes sliced. Heat up, and
when at a boiling point, thicken with flour. Season with
pepper and salt. A dash of cayenne pepper improves it.
Mince the onion very fine, or cook it alone before putting
into stew. Meats to be hashed up should be heated through,
not boiled.

CORNED BEEF HASH.

Take the clear pieces of cold corned beef, removing all
gristle and bone. Chop fine, add twice the quantity of cold
chopped potatoes. Moisten with some of the water the
beef was cooked in, grease the spider with the fat that rises
when cold. Warm well through. It may be moistened
with milk, if preferred. Or, after the meat and potatoes are
mixed together, it may be formed into flat cakes, and both
sides browned on a flat griddle greased with butter or drip-
pings.

VEAL HASH.

Mix a teaspoon of flour with a tablespoon of cold water
smoothly, and stir into a cup of boiling water. Add J a
teaspoon of salt, nearly as much pepper, and 2 tablespoons
butter. Keep hot. Chop the cold veal very fine and add
to it half as much stale crumbs of bread. Put into a basin
and pour the gravy over, and let heat about 10 minutes.
Serve.

DELICIOUS MINCED VEAL.

Chop cold roast veal ; season with pepper, salt, nutmeg,
and lemon peel ; moisten with a beaten egg and gravy or
water. Put into a buttered dish, press down, cover, and set
in a vessel of boiling water for an hour or more. Spread a
beaten yolk of egg on the top and strew sifted bread crumbs
over. Brown in the oven. Pour a little melted butter over

arid garnish with slices of lemon.
*i4

io6

Wonders. HASH. Scrapple.

MINCED MUTTON.

Take cold mutton, chop fine, heat it in gravy, and add a
spoon of catsup and a bit of butter. Thicken with a little
flour made smooth in water, and serve on a platter sur-
rounded with mashed potatoes.

WONDERS.

Mrs. J. E. Merritt, Chicago.

Take any bits of cold meat and chop fine. Take half as
much potatoes as meat, and the same quantity of bread
broken fine and moistened with hot water. Good table-
spoon of flour made into smooth paste for thickening, 2 or 3
beaten eggs, any cold gravies that may be left over. Sea-
son well. Drop from a spoon into a hot, well-greased spi-
der. Drippings will answer.

PHILADELPHIA SCRAPPLE.

Mrs. C. S. Johnston, Harford, Penn.

Take bits of cold fowl or any kind of cold meat, or 2 or
3 kinds together. Cut up small, put in a frying-pan with
water to cover. Season well. When it boils, thicken with
corn meal stirred in carefully like mush, and about as thick.
Cook a short time, pour into a dish to mould, slice off and
fry for breakfast.

UNION HASH.

Chop up cold meat and season with pepper, salt, butter,
and a cup of gravy, if you have it ; if not, add a cup of
water to a pint of minced meat. Put in a baking-dish, and
cover with mashed potatoes. Bake J an hour in a well-
heated oven.

MEAT DUMPLINGS.

Take cold meat prepared as described for meat pie.
Make a biscuit dough, cut into as many pieces as you want
dumplings, roll each about a quarter of an inch thick, and
as large as a pint bowl. Put a small tablespoon of the meat

107

Fish Cake. CROQUETTES. Fish Croquettes.

in the center, gather up and pinch the edges together, set
close together on a buttered plate and steam in a closely
covered steamer 20 minutes. Serve any gravy there may
be, in a hot gravy dish.

FISH CAKE.

Take remnants of any cold fish, pick from the bones.
Put the bones, fins, and heads in a pint of water, with a
sliced onion, and stew for an hour. Chop the fish fine, mix
with an equal quantity of mashed potatoes and the same of
bread crumbs. Add a teaspoon of minced parsley, salt, and
pepper to taste, and make into a cake with an egg. Cover
with beaten egg and crumbs of bread, and fry a light
brown. Strain the gravy and pour it over, and serve.
Garnish with parsley and thin slices of lemon.

CROQUETTES.

Croquettes are fried in hot fat the same as doughnuts.
FISH CROQUETTES.

Miss Juliet Corson.

Stir together in a saucepan over the fire a tablespoon each
of flour and butter. Add either wrater or milk, making a
thick sauce. This quantity is for a pint of cold flakes of
fish. Let the sauce boil up, season with salt and pepper,
put in the cold fish, and scald up, then remove and stir into
it the yolks of 2 or 3 eggs. Rub a deep plate with salad
oil, and pour the mixture in and let get thoroughly cold.
Then make up into cork-shaped rolls. Wet the hands to
prevent sticking. Roll in sifted bread crumbs, dip in beaten
egg, then again in bread crumbs, and fry in smoking hot fat,
like doughnuts, until a delicate brown. Take out of the fat

io8

Salmon. CROQUETTES. Egg.

with a skimmer, and lay on a brown paper an instant to
absorb the fat. A teaspoon of onion chopped fine and fried
in the butter before the sauce is made imparts a nice flavor
to the croquettes. A perfect croquette is semi-liquid in the
center. Melted butter is not so good as oil for greasing the
dish, as it will not prevent sticking. The finer the cracker
dust, the more easily the croquettes are prepared, and the
nicer they will fry. They should be rolled and sifted.

SALMON CROQUETTES.

Mrs. Ann Wallis, Lewisburg, Ky.

One can salmon, an equal quantity of mashed potatoes.
Make into little cakes, roll in white of egg and rolled crack-
er, and fry.

OYSTER CROQUETTES.

Mix a quart of oysters with I cup of mashed potatoes.
Cut the mass up fine with a knife. Add i pound rolled
crackers. Season with butter, pepper, salt, and add the oys-
ter liquor, adding milk if more moisture is needed. Make
into* small rolls, dip in beaten egg, and then in powdered
cracker, and fry.

LOBSTER CROQUETTES.

Mrs. J. R. Jackson, Centerville, Mississippi.

One can of lobsters. Add to I pint of rolled crackers or
light bread crumbs, a large onion chopped fine, I tablespoon
butter, 4 hard-boiled eggs — chopped — i teaspoon black pep-
per, salt to taste. Make cakes like sausage meat, dip in
meal and fry.

EGG CROQUETTES.

Boil 12 eggs hard. Cut the yolks and whites in dice.
Mix with a white sauce and grated bread crumbs sufficient
to shape with the hand, and let get cold. Season with salt
and pepper, form into cakes, and roll in grated bread. Let
stand an hour, and fry.

109

Chicken. CROQUETTES. Green Corn.

CHICKEN CROQUETTES.

Miss Juliet Corson.

Put a tablespoon of butter in a saucepan over the fire.
Fry in it a teaspoon of chopped onion and a heaping table-
spoon of flour. Add a pint of milk or water slowly, to the
consistency of a sauce that will cling to the spoon. Season
with salt and pepper. Put in it | pound of cooked chicken
and £ pound of mushrooms cut in small pieces, but not
chopped. Let cook a minute, then remove and stir in the
yolks of 2 or 3 eggs. Pour into a well-buttered deep plate,
well rubbed with oil. Pour a few drops of oil on top to
keep the chicken from hardening. Let cool several hours
before breading and frying.

VEAL CROQUETTES. '

Put a tablespoon of butter and 2 teaspoons of flour in a
saucepan, cook until smooth, stirring constantly. Add a
small onion minced fine, and a cup of milk. Season to
taste. When cold, add a pint of chopped cooked veal.
Roll into oblong shape, dip in beaten egg and then in bread
crumbs, and fry. If the mixture seems to require it, add 1
or 2 eggs to bind it.

GREEN CORN CROQUETTES.

i quart young, tender, grated green corn.
I cup sifted flour.

1 cup sweet milk.

5 tablespoons butter.

2 eggs.

i salt spoon of salt ; same of pepper.

Grate the corn as fine as possible, and mix with the flour,
and pepper and salt. Warm the milk and melt the butter
in it. Add the corn, stir hard, and let cool. Then stir the
eggs beaten very light, the whites added last. Work into

Potato. CROQUETTES. Bread.

small oval balls, and fry in plenty of hot lard, or lard and
butter mixed. Drain and serve hot.

POTATO CROQUETTES.

Season cold mashed potato with pepper, salt, and nutmeg.
Beat to a cream, with a tablespoon of melted butter to
every cup of potato. Bind with 2 beaten eggs, and add
a teaspoon minced parsley. Roll into oval balls, dip in
beaten egg, then in bread crumbs, and fry. Pile in a pyra-
mid upon a flat dish, and serve.

RICE CROQUETTES.

Take cold boiled rice ; allow a small spoon of butter and
a beaten egg to each cup of boiled rice. Roll into oval
balls, with floured hands. Dip in beaten egg, then in sifted
bread or cracker crumbs, and fry in hot lard. Good with
maple syrup.

BREAD CROQUETTES.

Chop stale bread very fine. Moisten with water only
enough to soften it. Add a beaten egg, and a teaspoon of
melted butter to each pint, a pinch of salt and pepper, and
a bit of sage, if liked. Form into small rolls, and dip in
very fine cracker dust, or flour, and fry.

SWEET HERBS. CURRY POWDER. PREPARED MUSTARD.
CAPER BUTTER. SOY.

AUCES, as well as the condiments used in
seasoning food, while they may not be
so nutritious in themselves, render many
dishes very palatable, that might other-
wise be rejected. Vinegar and salt are
considered beneficial, because vinegar helps

to reduce muscular fiber to a fluid state, and salt helps

to form bone and muscle.

Sauces are served with fish, game, poultry, and meat.

A small wooden stick or paddle is much better to use in
making sauces and gravies than a spoon. It can scrape the
bottom of a kettle without scratching or marring.

Mustard as a condiment is held in high favor, and can be
freely used without injury to the digestive organs. It really
aids digestion.

SWEET HERBS.

The sweet herbs in common use are thyme, basil, mint,
sweet marjoram, summer savory, and sage.

CURRY POWDER.

Turmeric powder, 3 ounces ; coriander seed powder, 4
ounces ;- black pepper, 2 ounces ; fenugreek and ginger each
i ounce ; cayenne pepper and cumin seed each \ ounce.
Pound very fine, sift, and keep tightly corked in a bottle.

112

Mustard. SAUCES. White Sauc«.

KENTUCKY MUSTARD.

Mrs. J. E. Chace, Mishawaka, Indiana.

2 tablespoons ground mustard.

I tablespoon sugar.

I tablespoon melted butter.

I teaspoon salt.

Pour boiling water on the mustard to dissolve it, then add
the other ingredients. Stir well, and then pour on good
vinegar till as thin as syrup.

CAPER BUTTER.

One tablespoon chopped capers, I tablespoon butter, I
saltspoon salt, a pinch of pepper. Serve with boiled fish.

DRAWN BUTTER SAUCE.

Half cup butter, dessertspoon of flour rubbed well together.
Put into a saucepan with one cup water or stock. Cover
and set in a larger vessel of boiling water. Keep moving
the saucepan. Season with salt and pepper. When
thoroughly mixed, take off. Do not let boil.

MAITRE D' HOTEL SAUCE.

Cup melted butter, teaspoon chopped parsley, juice one
lemon, pinch cayenne and salt ; let simmer, but not boil.

TARTAR SAUCE.

First make a Mayonnaise ; mix with it I tablespoon each
of chopped parsley, capers, and gherkins, and I teaspoon
chopped onions.

PLAIN WHITE SAUCE, AND CREAM SAUCE.

Tablespoon each butter and flour made smooth in a sauce-
pan over the fire, and a pint of water added slowly. If it
seems too thin, cook longer. By using milk or cream it
becomes cream sauce.

Hollandaise. SAUCES. Celery.

HOLLANDAISE SAUCE.

For each pint use i tablespoon each of butter and flour.
Mix in a saucepan over the fire, and gradually add ij cups
boiling water. Stir into this the yolks of 3 eggs, I table-
spoon lemon juice or vinegar, 3 tablespoons salad oil, and
mustard if liked. Serve with fish.

EGG SAUCE FOR FISH.
Add chopped hard-boiled eggs to a plain white sauce.

WHITE SAUCE FOR GAME.

I cup hot water in a stewpan.

1 cup butter.

2 tablespoons grated bread crumbs.
Grated rind of a lemon.

i blade mace.

Let cook slowly about 5 minutes. Add to this I cup
sweet cider, and 2 or 3 lumps loaf sugar. Let boil up and
serve.

PARSLEY SAUCE.

Make a drawn butter sauce. Dip a bunch of fresh parsley
into boiling water, then mince it and stir into the drawn
butter.

SOUR SAUCE.

Stir half a cup of butter with a teaspoon of prepared
mustard and a pinch of pepper, and mix well with a cup of
hot vinegar. If the vinegar is very strong, weaken it.
Serve with boiled lobster or fish.

CELERY SAUCE FOR BOILED FOWLS.

Cook in a pint of water 2 heads of celery cut small ; I
teaspoon salt. Rub together a tablespoon of flour with
same of butter, and put into a pint of cream or rich milk.
Pour over the celery, let come to a boil, and serve,
*i5

114

Asparagus. SAUCES. Lobster,

ASPARAGUS SAUCE.

Boil 12 tender heads of asparagus in a very little salted
water. When done, drain and chop. Have ready a pint of
drawn butter, with 2 raw eggs beaten into it, add the cooked
asparagus, and season with salt and pepper, squeezing in
the juice of half a lemon. The butter must be hot, but do
not cook after adding the asparagus. This accompanies
boiled fowls, stewed fillet of veal, or boiled mutton.

MUSHROOM SAUCE.

About ^ pint of button mushrooms, or an equal bulk of
mushroom flaps, wiped carefully and cut into small pieces.
Put into a cup of boiling water with a tablespoon of butter,
and pepper and salt to taste. Let simmer very gently for
10 minutes. Then thicken with a tablespoon of flour mixed
with a tablespoon of butter. Add the juice of half a lemon.
Serve with roast meats.

ONION SAUCE.

Peel and boil 4 good-sized onions tender. Drain, chop
fine, add a cup of milk, a teaspoon of butter, a saltspoon of
salt, pepper to taste. Heat to boiling, and serve.

MINT SAUCE.

Mix 2 tablespoons chopped spear mint with ^ cup of
vinegar and a tablespoon of sugar. Serve with roast lamb
or mutton.

LOBSTER SAUCE.

Pick the meat of a hen lobster from the shell, cut in
small squares and set aside. The spawn is under the tail.
Pound it smooth with J tablespoon of butter. Then rub
through a sieve. Melt a fujl cup of butter ; add to it a table-

Shrimp. SAUCES. Tomato Soy.

spoon of anchovy sauce (or a teaspoon of essence,) a pinch of
salt, cayenne, and pounded mace, and the sifted spawn.
Mix well, add the lobster, heat till near boiling, but do not
let boil, as the color will be spoiled. Serve with turbot
or salmon.

SHRIMP SAUCE.

Clean \ pint of shrimps very carefully. Mince and add
a coffee-cup of melted butter, a pinch of cayenne, and, if
liked, a teaspoon of anchovy sauce. Let simmer 5 min-
utes. Serve with fish.

ANCHOVY SAUCE.

After soaking 2 anchovies in cold water for 2 hours, put
them in a pint of cold water in a stewpan, and let simmer
until the fish are dissolved. Strain the water, add 3 table-
spoons vinegar and a cup of melted butter. Let simmer 15
minutes longer. Serve with boiled fish or meat.

ANCHOVY SAUCE— OF THE ESSENCE.

Stir 2 tablespoons of anchovy essence into a cup of
melted butter. Season with a pinch of cayenne and mace.
Let boil up for I or 2 minutes.

CHILI SAUCE.

Mrs. J. R. Flanders, Joliet, 111.

Twenty-four large ripe tomatoes, 7 white onions, medium
size, 2 small green peppers — all chopped fine; 5 cups vinegar,
2 tablespoons salt, I cup sugar — heat vinegar and sugar, add
the other ingredients, boil I hour; seal up. Spices may be
added, if liked — about a tablespoon each of allspice and cin-
namon, less of cloves.

GREEN TOMATO SOY.

Mrs. E. B. Baldwin.

Two gallons green tomatoes sliced, 12 large onions sliced,
2 quarts vinegar, I quart sugar, 2 tablespoons each of salt,

Queen of Oude. SAUCES. German.

ground mustard, and black pepper ground, I tablespoon
each of allspice and cloves. Stew till tender, seal in glass
jars.

QUEEN OF OUDE SAUCE.

Mrs. A. W. Stewart, Logan, Iowa.

I peck green tomatoes.
4 onions.
8 green peppers.

I quart small pieces of horse radish.

Chop fine, and sprinkle with I cup salt. Let stand over
night. Drain carefully, and add
i cup sugar.

i tablespoon each of cinnamon, allspice, cloves.

Cover with vinegar, and cook 4 or 5 hours slowly. Put

away in a stone crock. If preferred, take i cup of grated

horse radish and add when cooking, instead of using the cut

pieces.

GERMAN SAUCE.

Mrs. Albert Willson, Johnson Junction, Ky.

i gallon cabbage.
i gallon tomatoes.

1 quart onions.
All chopped together.

3 tablespoons ground mustard.
„ 2 tablespoons ground pepper.

2 tablespoons cloves.

3 gills mustard seed,
i gill salt.

i pound sugar.
3 quarts vinegar.
Boil together an hour or two, stirring well.

ARNISHES in cookery are anything used
for decorating dishes of fish, game,
poultry, meat, or salad. They may be
placed in the form of vines across or
around the article on the dish, or in
small clusters at either end. A single
sprig of green is sometimes sufficient ornamentation. One
slice of lemon cut crosswise will answer for a mutton
chop, or for a couple of sardines. It should be placed on
the top. A sprig of parsley put on a small porter-house
steak about midway is very attractive, and almost an appe-
tizer.

The articles most frequently used as garnishes are as
follow :

Parsley and celery tops for cold meat, poultry, and fish,
and for chops, cutlets, steaks, and salads.

Parsley is used for roasts as well as for the dishes men-
tioned above.

Parsley or curled lettuce for scalloped oysters.
Lettuce, especially curled, can be used as effectively as
parsley.

Lemon is almost a universal garnish. The same may be
said of parsley.

Slices of lemon, cut very thin, for sardines, raw oysters,
boiled fowl, turkey, fish, roast veal, steaks, salads.

Sheep sorrel may be used with or in place of lemon, and
is exceedingly pretty.

Water-Cress. GARNISHES. Smilax.

Water-cresses may be used for mock duck.

Garden-fennel for mackerel or salmon.

Capers for salads.

Currant jelly for game, cold tongue, etc.

Gherkins, or large pickles cut crosswise, for cold corned
beef sliced.

Cold hard-boiled eggs — sliced — for cold boiled ham cut in
thin slices.

Link sausages for roast turkey, put around the edge of
the platter.

Anchovies may be used as a garnish for cold meats.

Different-colored vegetables may be sliced or cut in dice,
and placed around almost any dish of meat or fish.

Boiled carrot sliced, for boiled beef.

Beets, pickled and sliced, for cold meat, boiled beef, salt
fish.

Potato croquettes, or Saratoga potatoes, may be used with
a roast or sirloin of beef.

Boiled rice is used on the platter around a boiled leg of
mutton.

Boiled rice colored with cochineal is a pretty garnish.

Boiled rice in balls, dotted with bright jelly, has a pretty
effect around a plate of cold meat.

Anchovies on toast furnish a nice relish.

Those who are fortunate enough to have a garden, may
always find something green for a garnish or decoration.

Smilax is a pretty table decoration. It is placed entirely
around the edge of the table cloth, before raw oysters are
served, after which it is removed. Wreathed over and
about a dish of fruit, it is extremely pleasing to the eye.

RESSING for salads may be prepared and
bottled for future use. Salads should be
eaten the day they are prepared. This
applies particularly to vegetable salads.
By standing, they not only lose their
freshness, but their pretty and crisp ap-
pearance, which is so much in a salad. Chicken salad
may be kept several days.

Celery, cabbage, or lettuce may be crisped by putting into
ice-cold water for a couple of hours.

Celery stalks may be fringed by cutting them into finger
lengths and drawing half of the length through several
coarse needles that are stuck in a cork. When the fibers
are pretty well separated, lay the celery in a cool place.
This is also very pretty for a garnish.

In all salads where butter is called for, salad oil may be
used instead, bearing in mind to use about half the quantity.
White pepper is considered better for table use than
black. In salads and any delicate cookery, it is to be pre-
ferred.

FRENCH SALAD DRESSING,

FOR ANY VEGETABLE SALAD.

One tablespoon vinegar, 3 tablespoons salad oil, I table-
spoon salt, j saltspoon pepper. Stir together. Less oil is
preferred by many.

MAYONNAISE SALAD DRESSING.

Miss Juliet Corson.

For i pint, use the yolk of I egg, a saltspoon or more ol
salt, half of pepper, a dust of cayenne pepper, a level tea-

I2O

Lettuce Dressing. SALADS. Summer Salad.

spoon of dry mustard, a teaspoon of lemon juice or vinegar.
Mix to a smooth paste, then add salad oil and vinegar (or
lemon juice), a very few drops at a time, first of one then of
the other, stirring constantly until 3 gills of oil and 4 table-
spoons of the lemon or vinegar have been added. Make in
a cool place. If it curdles, stir in half a teaspoon of the
vinegar or lemon alone. Mix well, and if that does not
bring it right, set it in the ice-box for a while. If it still
curdles, take another yolk and begin over again, and gradu-
ally stir in the curdled sauce, and it will come out all right.
If a white mayonnaise is desired, use the white of the egg.
It will keep a long time. Set on ice a short time before
using.

LETTUCE DRESSING.

Mrs. G. G. Bennett, Dead wood, Dakota.

Yolks of 2 hard-boiled eggs, 2 tablespoons sweet cream,
teaspoon pepper, sugar, and mustard, \ teaspoon salt. Rub
together, let stand 5 minutes, add vinegar, and pour over
lettuce cold. Garnish with the whites of eggs.

LETTUCE SALAD.

Pick and wash the lettuce, place it in the salad dish, slice
3 or 4 hard-boiled eggs over the top. Then take a
cup of rich cream, either sweet or sour, I cup vinegar, 2
tablespoons sugar, a saltspoon of salt. Mix and pour over.

SUMMER SALAD.

3 heads of lettuce.

10 small radishes.

i cucumber sliced.

A bunch of mustard and cress.

Unless the ingredients are very tresh, lay them in cold
water for an hour or two. Drain them carefully in a cloth,
cut the lettuce in small pieces, and slice the radishes and
cucumber thinly. Arrange them in a salad bowl with the
mustard and cress on the top. Garnish with slices of hard-

121

Slaw with Celery. SALADS. Slaw with Dressing

boiled eggs, and pour French salad dressing under, not over
it. Do not add the dressing until just before the salad is
wanted.

WINTER SALAD.

Take the quantity desired of endive, mustard, cress, and
celery. Clean thoroughly, dry in a cloth, and put in a salad
bowl. Garnish with rings of hard-boiled eggs and boiled
beet. Pour any salad dressing into the dish, but not over
the salad

COLD SLAW WITH CELERY.

Shave a hard head of cabbage very fine and add a stalk
of celery cut fine, or, in the absence of celery, use a tea-
spoon of celery seed. Dress with pepper, salt, and cold
vinegar. »

COLD SLAW WITH COLD DRESSING.

Mrs. Nellie Roe, Kansas City, Mo.

Shred cabbage very fine, or chop fine in a chopping bowl.
Mix together

i teaspoon black pepper.

1 teaspoon mustard.

2 tablespoons white sugar.
J cup sour cream.

£ cup vinegar.
J teaspoon salt.
More sugar if your taste requires. Pour over cold.

COLD SLAW WITH COOKED DRESSING.

Mrs. L. S. Hodge, Chicago.

I teacup vinegar.
I tablespoon butter.

1 teaspoon flour.

2 small tablespoons sugar.
Pepper and salt.

Cook, pour over chopped or sliced cabbage while hot.

Cover closely, and eat cold.
*i6

122

Water-Cress. SALADS. Orange Salad.

HOT SLAW.

Mrs. M. A. Smith, Chicago.

Half pint vinegar, butter size of egg, I egg, 2 teaspoons
sugar, i each mustard and salt ; pepper. Boil vinegar, take
from stove and stir all ingredients together quickly, and
pour over the cabbage. Cover closely, and serve in 5 or 10
minutes.

WATER-CRESSES.

Pick out the discolored leaves, wash the clusters carefully,
and put them in a salad dish. Lay over them slices of
hard-boiled egg. Pour a salad dressing over, before the egg
is laid on.

ORANGE SALAD.

For 8 or 10 persons, peek and slice in round slices 6
oranges. Grate the rind of one, squeeze the juice from
i lemon, mix together the juice of lemon, the rind of
orange, and 3 tablespoons salad oil, and a pinch of cayenne
pepper. Pour over the sliced oranges. A very nice accom-
paniment to roast duck or game. Its place is with game.

POTATO SALAD.

Mrs. E. H. Stair, Zionsville, Incl.

Pare and boil 6 good-sized potatoes. Mash well. Take
up in a dish, stir well with a fork in order to have them lay
light in the dish. A half hour before serving, slice a large
onion very thin and place the slices here and there
through the potato. For the dressing take :

3 teaspoons melted butter.

3 teaspoons cream.

J teaspoon salt.

^ teaspoon white pepper (ground).

^ cup vinegar.

When thoroughly cooked, add 2 well-beaten eggs. Let
stand until cool and then pour over the potato, at which
time the onions may be taken out of the potato, if desired.
Very convenient when you have mashed potatoes left over,

123

Potato. SALADS. Chicken.

GERMAN POTATO SALAD.

Mrs. C. E. Hendrickson, Chicago.

Wash and boil 4 large potatoes. While hot, peel and
slice thin with I small, raw onion. Sprinkle with salt and
pepper. Put a tablespoon of butter in a spider, let it brown,
pour in | of a cup of vinegar. When it boils up, pour it
over the salad. Add 2 sliced hard-boiled eggs.

HOT EGG SALAD.

Miss Juliet Corson.

A tablespoon salad oil made hot. Break 3 eggs into it,
and stir a little. Season with salt and pepper. Turn out as
soon as it hardens a trifle, sprinkle over the top a table-
spoon chopped cucumber, same of grated lemon rind, a
tablespoon lemon juice, and 3 tablespoons salad oil.

CHICKEN SALAD.

Mrs. E. K. Owens, Minerva, Kentucky.

This recipe will make nearly a gallon of salad and will
keep for days, and even weeks, in cool weather.

I large chicken, boiled tender and chopped.

12 eggs, hard-boiled.

I cup salad oil or melted butter.

6 stuffed pickled peppers, chopped.

3 cups chopped celery.

1 teaspoon ground pepper.

2 tablespoons black mustard, ground.
I cup good vinegar.

Rub the yolks with the oil. If the chicken is fat, the oil
taken from the water in which it is boiled is much
better than salad oil. Chop the whites of the eggs. Put all
the ingredients in a tray and work with the hands, until
thoroughly incorporated. If celery cannot be procured, use
white tender cabbage, and get celery seed and put into vin-
egar over night and use that vinegar for the salad. If
pickled peppers cannot be had, use other pickles and some
pepper sauce.

124

Salmon. SALADS. Oyster.

Chicken Sfilad.

Mrs. M. A. Smith, Chicago.

I chicken weighing about 2\ pounds.

I small cup chopped celery.

4 hard-boiled eggs.

I tablespoon olive oil or melted butter.

i teaspoon prepared mustard.

I teaspoon salt.

i teaspoon pepper.

\ cup vinegar.

Boil the chicken tender. Pick in small pieces, mix with
the celery. Chop the eggs, add to the other ingredients and
pour over.

SALMON SALAD.

Miss Bettie A. Hill, Maysville, Ky.

I can salmon, cut in small pieces.

I very small head of hard cabbage, chopped fine.

1 dozen small cucumber pickles, chopped.

2 hard-boiled eggs, chopped.

Mix the ingredients well together, and pour over i pint
vinegar after heating it to scalding and seasoning it with
pepper, salt, and mustard to suit the taste.

LOBSTER SALAD.

Mrs. M. A. Smith.

Chop lobster up fine. Chop fine twice the quantity of let-
tuce that vou have of lobster, mix, season with pepper, salt,
mustard, and vinegar. If lettuce is not to be had, use fine
white cabbage.

OYSTER SALAD.

Mrs. M. M. Jones, Nashville, Tenn.

To I large can of cove oysters, take \ tin cup each of vine-
gar, butter, and powdered crackers, yolks of 4 eggs, i tea-
spoon of mustard, salt and pepper to taste. Beat the yolks
of the eggs, add the butter and oyster liquor and then the
crackers. Place over the fire and stir constantly until
almost done, then add the vinegar and mustard. When it

125

Salmagundi. SALADS. Camp Relish.

thickens, pour it over the oysters. Garnish with hard-
boiled eggs and parsley.

SALMAGUNDI.

Miss Juliet Corson.

Dress this salad on a standing salad dish or a fruit dish.
Use chopped veal or chicken, hard-boiled eggs, white and
yolk chopped separately, sardines or anchovies, tongue,
pickled beets or red cabbage, chopped pickles or capers, and
parsley or water-cresses. Prepare all of these separately,
and arrange them in little rows, placing the colors so they
will harmonize. Dress with plain French salad dressing,
using 3 times as much oil as vinegar or lemon juice. If sar-
dines are used, get the boneless sardines at a trifling excess
of cost. Grated orange or lemon rinds are nice additions.
Salmagundi is specially adapted for night suppers.

RUSSIAN SALAD.

Take at least three colors of vegetables, beet, carrot, and
turnip. Cut the carrot and turnip in slices over an inch
thick, then take an apple-corer or a smaller cylinder, and
cut through the slices as many pieces as can be gotten.
When enough are cut, boil each kind separately in a little
vessel, putting over in boiling salted water. When just ten-
der, drain and lay in cold water. Beets are not to be
soaked in cold water, but boiled whole and cut up when
ready to serve in the salad. Lay the colors around on a
small salad platter, rather than a h ;h salad dish, in little
groups, and pour over a plain French salad dressing.

A CAMP RELISH.

Take a can of mackerel or a cooked salt mackerel, chop
with raw onion and pickles, and pour vinegar over.

TO KEEP HORSE-RADISH.

Grate it during the season, put into bottles, and fill up
with strong vinegar. Cork tight and keep in a cool place.

126

Grape. CATSUPS. Pepp.r.

CATSUPS.

GRAPE CATSUP.

Four pounds of grapes. Stew until soft. Put through a
colander. Add

3 pounds sugar. 2 tablespoons cloves.

2 tablespoons cinnamon, i cup vinegar.
Let simmer 15 minutes. Seal up.

CURRANT CATSUP. ,

5 pounds currants, crushed.
3 pounds light brown sugar.

1 pint good vinegar.

2 tablespoons ground cinnamon

I tablespoon each ground cloves and allspice.
\ teaspoon salt.
i teaspoon black pepper.
Boil fast i hour, cool, and bottle tight.

GOOSEBERRY CATSUP.

Pass through a colander 4 quarts stewed berries. To the
pulp add \\ pints vinegar, I tablespoon each of cloves, cin-
namon, and allspice, and 3 pounds sugar. Stir 10 or 15 min-
utes. Common red plums are nice this way.

GREEN CUCUMBER CATSUP.

Take large green cucumbers, peel them, put in cold water
for an hour or two, then grate on a coarse grater into a
sieve. When the pulp has drained well, put it into bottles
or jars f full, fill up with vinegar, and seal. If the pulp is
not drained, it will weaken the vinegar so it will not keep.

PEPPER CATSUP.

Fifty large, red, bell peppers, seed and all. Add I pint
vinegar. Boil till you can put it through a sieve. Add
another pint of vinegar, 2 spoons of sugar, I teaspoon each
of cloves, mace, spice, and salt ; onion, if liked. The spic«s
may be omitted. Boil all together until thick.

127

Tomato. CATSUPS, Mushroom

TOMATO CATSUP.

Mrs. Monroe Heath, Chicago.

Select good ripe tomatoes. Scald and strain through a
coarse sieve, to remove seeds and skins ; then add to each
gallon, when cold, 3 tablespoons of salt, 2 of ground mus-
tard, I of black pepper, J of cayenne pepper, I of ground all-
spice, J of cloves, i pint of cider or white wine vinegar.
Simmer slowly 4 hours. Bottle and cork tight.

Tomato Catsup.

Mrs. L. S. Hodge.

One bushel ripe tomatoes, boil until soft, and strain
through a sieve. Add 2 quarts vinegar, I cup salt, I ounce
cayenne pepper, 5 heads garlic, skinned and parted, 2 ounces
whole cloves, 4 ounces whole allspice, and 3 teaspoons whole
black pepper. Mix and boil 3 hours. Bottle without strain-
ing. The tomatoes will keep their own color if the spices
are put in whole.

GREEN TOMATO CATSUP.

i peck green tomatoes.

6 red peppers, or

I teaspoon cayenne.

4 tablespoons salt.

4 tablespoons black pepper.

I tablespoon mustard.

I tablespoon ground cloves.

1 tablespoon allspice.

2 quarts good vinegar.

Cook the tomatoes and peppers in vinegar till soft. Strain,
add spices, and boil slowly 5 hours. Let cool, put in bot-
tles, and seal.

MUSHROOM CATSUP.

Allow a pint of salt to a peck of fresh mushrooms.
Sprinkle the salt over them in layers and let stand for 12
hours. Mash fine and put through a sieve'. To each quart
add a tablespoon of whole peppercorns. Boil closely cov-
ered for about 3 hours. The better way is to put into a

128

Spiced Currants. CATSUPS. Spiced Peaches.

covered jar and set it into a vessel of boiling water. Then
turn into a stewpan and let simmer half an hour. Pour into
a jug and let stand in a cool place until the following day.
Then pour into another jug. Do not pour out the sediment.
Cork and seal. If allspice and mace are liked, the propor-
tion is J ounce of spice and 2 blades of mace.

WALNUT CATSUP.

One hundred young, tender walnuts. Prick and put into
a jar with water to cover, and a cup of salt. Stir twice a
day for 2 weeks. Drain the liquor into, a kettle. Cover the
walnuts with boiling vinegar, mash to a pulp, and put
through a colander into the kettle. For every quart of this
take 2 ounces each of white pepper and ginger, I each of
cloves and grated nutmeg, a pinch of cayenne, a small
onion minced fine, and a teaspoon of celery seed tied in
muslin. Boil altogether for i hour. Bottle when cold.

SPICED CURRANTS.

Mrs. W. F. Van Bergen, Oak Park, 111.

5 pounds currants.

3 pounds B sugar.
i pint vinegar.

I tablespoon each salt, cloves, allspice, and cinnamon.
Boil the sugar, spices, and vinegar together 10 minutes.
Add the currants, crushed, and boil hard 20 minutes.

SPICED PEACHES.

i peck peaches. 2 quarts vinegar.

4 pounds sugar. 3 nutmegs.

i tablespoon each cloves and cinnamon.
Pare the peaches and place in layers in a j»r with the
spices. Boil sugar and vinegar together and pour over, 3
days in succession, and on the fourth day boil all together
20 minutes.

,EGETABLES entirely fresh will cook quick-
er than those that have stood for some
time. Most vegetables are better steamed
than boiled. It is conceded that vegeta-
bles cook more easily in soft water than
in hard. When put over to cook, unless
otherwise directed, put into boiling water, and keep it
boiling, else, by stopping, the lowered temperature will
soften them and detract from their color.

After washing vegetables, lay them in cold water till time
to put over to cook.

It is particularly necessary to put cabbage or cauliflower
into cold water half an hour before cooking. This will
draw out all insects that may be imbedded in the leaves,
and make them crisp and nicer every way.

Put all vegetables into boiling water unless otherwise
directed.

A pinch of salt, pepper, or spice, means about J a salt-
spoon.

POTATOES COOKED WITHOUT WATER.
When potatoes are first washed, they may be cooked
without any water, by putting them into a closely-covered
stewpan. The cover must fit perfectly, and the vessel must
set flat on the stove. I have cooked them that way many
times. Set the stewpan on top of the stove, shake occasion-
ally, but do not lift the cover under half an hour. Try it.

MASHED POTATOES.

Peel, cut in two, and cook tender ; drain ; mash fine with
*i7

130

Quirled Potatoes VEGETABLES. Potatoes a !a Creme.

a large fork, or, what is still better, the Victor vegetable
masher. The latter renders them extremely mealy. Sea-
son with butter and salt. Pour in a cup of cream or milk
for a family of half a dozen persons. Beat in thoroughly
with a wooden spoon ; keep beating till your potatoes are a
foamy white. Take up in a tureen. Dash a little pepper
on in spots, if liked. Serve hot, with any kind of meats
used at dinner.

QUIRLED POTATOES.

Peel, boil, season, and mash potatoes, then put through a
colander into the dish in which you wish to serve. Brown
in the oven.

POTATO PUDDING.

Peel 6 good-sized potatoes, place in a chopping bowl, scat-
ter over them flour enough to fill a tea-cup, add sail, pepper,
and butter to taste, chop fine and mix well. Grease a deep
pie-tin, spread the mixture in it, and cover with cream ;
bake slowly | of an hour or less.

SARATOGA POTATOES.

Peel and slice thin into cold water. Drain well, and dry
in a towel. Fry a few at a time in boiling lard. Salt as
you take them out, and lay them on coarse brown paper for
a short time. They are very nice cold for lunch, or to take
to picnics.

BAKED POTATOES.

If the potatoes are wiped dry, they will bake much sooner
than if put into the oven wet from washing them.

POTATOES A LA CREME.

Put into a saucepan 3 tablespoons of butter, a small hand-
ful of minced parsley, salt and pepper to taste. Stir up
well until hot, add a small tea-cup of cream or rich milk,
thicken with 2 teaspoons of flour, and stir until it boils.
Chop some cold boiled potatoes, put into the mixture, and
boil up once before serving.

Boiled Potatoes. VEGETABLES. Scalloped Potatoes.

BOILED POTATOES.

If they are to be served whole, wash well (it is easier to
wash with a cloth), cut an end off, or a narrow strip entirely
around. This makes them meaiy. When done, pour off
the water and set on the back of the stove with a towel laid
over them.

POTATO PUFFS.

Two cups mashed potatoes, with 2 spoons melted butter,
beaten until creamy. Then add 2 well-beaten eggs and a
cup of cream or milk, a little salt ; beat. well. Pour into a
baking-dish, spread butter over the top and bake quickly a
delicate brown.

POTATO BALLS.

Take the remains of mashed potatoes ; make into flat
balls, dip in beaten egg, and fry a nice brown in drippings.

LYONNAISE POTATOES.

Boil, peel, and slice 6 potatoes. Put a sliced onion into a
hot buttered frying-pan. When a little brown, put in the
potatoes. Season, and when a golden brown, sprinkle over
them a tablespoon chopped parsley. A combination of onion
and parsley always means Lyonnaise.

PARISIAN POTATOES.

Pare and cut raw potatoes in balls like walnuts. Boil
them in salted water till tender. Drain and lay them on a
towel to dry for a moment, and then brown in hot lard, the
same as doughnuts. It will take but a very short time.
Take out, sprinkle with a little salt, and serve on a platter
with broiled beefsteak.

SCALLOPED POTATOES.

Pare the potatoes, cover the bottom of a baking dish with
bread crumbs ; then add a layer of sliced potatoes, bits of
butter, salt, arid pepper ; fill the dish with alternate layers ;
wet the whole with milk and bake for i| hours.

132

Potato Mangle. VEGETABLES, Potato Dumplings.

POTATO MANGLE.

Mrs. O. S. Matteson, Chicago,

Pare and boil 6 large potatoes. Boil 6 eggs hard. Let
cool and remove the shells. Chop eggs and potatoes
together coarsely. Season with pepper and salt, and either
melted butter or cream. Serve for lunch or tea.

POTATO ROLLS.

Mrs. O. S. Matteson.

Take a pint of mashed potatoes, season with pepper, salt,
and a pinch of nutmeg. Yolk of I egg. Make into flat
cakes, put in a baking-pan, brush the top with white of egg,
and brown in a quick oven.

POTATO PATTIES.

Miss Emma Harvey, Bowling Green, Ky.

Peel 6 medium-sized potatoes, wash and grate on a coarse
grater. Add 2 eggs, I teaspoon quick yeast (or baking
powder), ^ teaspoon of salt. I cup milk, 2 cups flour. Mix
well, and drop by spoonsful into smoking hot lard. Fry
brown and crisp like doughnuts.

GERMAN POTATO DUMPLINGS.

Fred Dresel, Maysville, Ky.

10 cold boiled potatoes.

20 raw potatoes, medium size.

3 eggs.

2 cups flour.

1 teaspoon baking powder.

2 teaspoons salt.

3 slices of bread, fried in dice.

Grate the raw potatoes, drain off all the water, and squeeze
in a cloth. Add the cold potatoes, also grated, and put with
the other ingredients. Form into balls the size of a goose-
egg, and put into boiling water. Boil half an hour or until
they rise to the top. Serve with meat gravy, butter, or
sour sauce made as follows : Cut a large onion in small
pieces and fry brown in butter, add 2\ cups water, J cup

133

Potato Cakes. VEGETABLES. Yams.

vinegar, and thicken with 2 scant tablespoons of flour wet
with cold water, and season with pepper and salt.

POTATO CAKES.

Mrs. E. L. Hill, Maysville, Ky.

i quart grated raw potatoes, measured after grating.
4 eggs, we'll beaten.
i tablespoon flour ; pinch of salt.
I teaspoon baking powder.

Fry in a skillet in hot lard, in flat cakes, turning like
batter-cakes. Serve hot. Leave the water in the potatoes
after grating.

SLICED SWEET POTATOES.

Miss Ida Jones, Nashville, Tenn.

Boil the potatoes, then peel and cut in half inch slices.
Put a layer in a pie-tin, dredge with J teaspoon of flour, 2
teaspoons sugar, small lumps of butter, add ^ cup water, and
brown in a hot oven. Serve hot.

FRIED SWEET POTATOES.

Parboil and cut in half inch slices. Sprinkle with pepper,
salt, and, if liked, add a little sugar. Fry with a slice of salt
pork. Serve hot.

BAKED SWEET POTATOES.

Parboil or steam until nearly done. Then put into a
dripping-pan with a roast of either beef or pork, and finish
cooking.

YAMS.

Steam until tender, peel, and slice, and put into a but-
tered pudding-dish in layers, sprinkling each layer with bits
of butter and a tablespoon of sugar. Pour a cup of cream
or milk over the whole, and bake brown in the oven.

BAKED TOMATOES.

Select large ripe ones. Make a hole in the center and
stuff with bread-crumbs, seasoned with butter, salt, and pep-
per. Place in a deep pan with a cup of water, and bake.

134

Fried Ripe Tomatoes. VEGETABLES. Stewed Green Tomatoes.

FRIED RIPS TOMATOES.

Mrs? May F. Johnston, Ne\v York City.

Slice the tomatoes thin and clip lightly in cracker dust.
Fry in butter until a rich brown, then remove to a platter.
Make a gravy by adding milk to the butter in which the
tomatoes were fried, thickened with a very little flour, and
seasoned with pepper and salt, and pour over the tomatoes.

FRIED TOMATOES AND ONIONS.

Slice onions and green tomatoes thin, and fry in drippings
the same as you would fry onions alone. Season with, salt
and pepper.

SCALLOPED TOMATOES.

Peel and slice nice, smooth, ripe tomatoes. Place in a
baking-dish a layer with salt and pepper ; then a layer of
bread or cracker crumbs, with small lumps of butter.
Repeat till the dish is full ; bake about an hour ; onion may
be added, if liked. Green tomatoes similarly scalloped are
said to be even better than ripe ones.

STEWED TOMATOES.

Scald and skin the desired number, and place in a stew-
pan without water ; let them simmer for half an hour. Add
pepper, salt, and a good-sized piece of butter. Grate a few
bits of stale bread over all ; boil up once, and serve very
hot. A nice variation in stewed tomatoes is to put into the
stewpan 2 tablespoons raw rice to a quart of tomatoes when
first put over to cook. Stew tender and season palatably,

STEWED GREEN TOMATOES.

Mrs. Charles Knight, Stockport, N. Y.

Cut the ends off, slice thin, and stew for half an hour.
Season palatably with salt and pepper. Mix an egg with
some grated bread crumbs, allowing about half a cup to a
quart of tomatoes, stir in at the last. Add a tablespoon of
butter, and serve hot.

135

<Corn Pudding. VEGETABLES. Stewed Corn.

GREEN CORN PUDDING.

Mrs. Cliff Sage.
I quart grated corn.

1 pint milk.

2 eggs.

1 tablespoon butter.
Salt and pepper.

Bake in a pudding-dish.

GREEN CORN PUDDING— SWEET.

Twelve ears of green corn cut off cob ; ij pints of milk,
4 beaten eggs, I cup sugar. Bake 3 hours.

GREEN CORN PATTIES.

Miss Emma Harvey, Bowling Green, Ky.

4 large ears of corn grated.

2 eggs.

I cup milk.

ij cups flour ; pinch of salt.
I teaspoon baking powder.

Mix well together, and fry in a skillet by spoonsful in
boiling hot lard.

CORN PORRIDGE.

Take young tender corn and cut from the cob. To a
quart of milk allow 2\ cups corn. Put the milk and corn
into a double boiler (or a tin bucket set in a kettle of boil-
ing water), and cook until perfectly tender. Then add bits
of butter dredged with flour, and cook about 5 minutes
longer. Stir in the beaten yolks of 2 eggs, let boil up, and
serve hot. Add more butter, if desired, and sugar and nut-
meg if liked.

STEWED CORN.

Cut six ears of sweet corn from the cob. Fry a slice or
two of bacon until the grease is all fried out. Remove, put
the corn in the frying-pan, cover with boiling water, and
cook 30 minutes. Stir it often and watch that it does not
burn. Before serving, add half a cup of cream or milk, and

136

To Can Green Corn. VEGETABLES. To Cook String Beans.

salt and pepper to suit the taste. Many persons prefer it
without the bacon, in which case cook in clear water, and
finish with the cream or milk.

TO CAN GREEN CORN.

Cut the corn from the cob and put into sufficient water to
cook. While cooking add I ounce of tartaric acid that has
been dissolved in boiling water to every 6 quarts of corn.
Seal up in air-tight cans. When wanted for eating, pour off
the water, put in fresh water and a pinch of soda. Let
stand 10 minutes before cooking. When nearly done, add
cream or milk, butter, pepper, arid salt. A lady tells me
that in 35 cans put up in this way not one proved a failure.

SUCCOTASH.

Boil the shelled beans 2 hours. In the meantime, cut the
corn from the cobs and put the cobs in with the beans for a
half hour, to extract the sweetness. Use double the quan-
tity of corn that you do beans. At the end of the 2 hours,
put the corn in with the beans and cook a good J hour.
Season with salt, pepper, and butter, and a cup of cream or
milk thickened with a little flour.

LIMA BEANS.

Boil, and when tender, drain. Season with butter and
pepper, and cream, if you have it.

DRIED LIMA BEANS.

Soak over night. Two hours before dinner the next day
cover with water in a covered vessel. Cook slowly and add
butter, pepper, and salt to taste.

STRING BEAMS.

String the beans, cut them in half inch pieces, wash them,
and put over to cook in boiling water, adding a level tear
spoon of soda to 2 quarts of beans, let boil 1 5 minutes, drain,
put them over in fresh boiling water, and as soon as they

137

Baked Beans. VEGETABLES. Greens.

begin to be tender, salt them, then boil until they are very
tender — it takes a long time to cook them properly — after
which add butter and pepper to taste, and stir in some sweet
cream. Or rich milk may be substituted, dredging in wheat
flour to give it the thickness of cream. Some prefer them
without either, using more butter instead.

BAKED PORK AND BEANS.

Put on I quart of dry beans to boil in cold water. In J
hour after they begin to boil, add \ teaspoon of saleratus.
Let boil up, and pour off the water. Put on fresh water,
hot or cold, let boil till the beans are tender, but not
mashed. Take a pound of salt pork, clean it well, score the
rind, and put it in the center of the beans, in a large drip-
ping-pan. Bake in a slow oven till all are nicely browned
on top.

BOSTON BAKED BEANS.

Put i quart of beans to soak over night. In the morning
put i pound of salt pork in the bottom of the bean-pot, put
the beans in, with plenty of water to cover, 2 tablespoons of
molasses, a teaspoon of salt, and place in the oven. Bake
slowly all day, being careful to keep the beans covered with
hot water from the tea-kettle. If the oven is wanted, the
bean -pot can be set on the back of the stove for any length
of time, without harm. This quantity will make over 2
quarts when done.

GREENS.

Look them over carefully, wash, and put into a kettle of
boiling salted water. Let them boil without cover until
tender, then put into a colander, press out all the water you
can, and put them into the dish in which they are to be
served — a tureen or some deep dish is preferable : cut them
down each way, season with pepper and plenty of butter,
adding salt, if necessary. Greens are very nice boiled with

138

Spinach. VEGETABLES. Sauerkraut.

ham. Young beets and beet-tops, turnip-tops, mustard,
dandelions, spinach, pepper-grass, plantain leaves, the tops
of red-root, cowslips, narrow dock, cabbage sprouts, pig-
weed, purslain — commonly called pusley — are all used for
greens.

SPINACH.

Mrs. J. R. Jackson, Centerville, Miss.

Wash and put into a tin dish without water. Put this
into another vessel with water, which let boil 15 minutes.
Drain, but do not press, chop fine, add hard-boiled eggs, 3
to a quart after it is cooked. Season with butter, pepper,
and salt. Return, and cook 10 minutes.

SPINACH— BOILED.

Miss A. C. McKee, Chicago.

Look over very carefully, and wash well. Boil in clear
hot water until tender. Drain in a colander. Cut fine with
a knife. Return to a vessel on the stove and season with
prepared mustard, butter, pepper, and salt.

NOTE. — Spinach is sometimes covered with nicely poached
eggs.

WILTED LETTUCE.

Pick over the lettuce carefully, and place in a vegetable
dish. Cut across it 3 or 4 times. Fry a small piece of fat
ham until well browned. Cut it into little pieces. Pour in
a cup of vinegar and let boil up, and pour immediately over
the lettuce. Cover closely and serve hot

TO MAKE SAUERKRAUT

Mrs. J. J. Bower, St. Joe, Mo.

Take solid heads of cabbage, after one or two good frosts
in the fall. Slice fine as possible, and pack either in clean
barrels, firkins, butter-tubs, or earthen jars, according to
the quantity you need, sprinkle in salt as carefully as though
it was gold dust. One pint to a barrel is plenty, and less
amounts in proportion. Add vinegar I gallon to a barrel,
but don't be afraid of a little more. Pack and pound down

139

Fried Cabbage. VEGETABLES. Cream Cabbage.

hard as you can. Set in a warm place for about 4 weeks, or
until it has the peculiar kraut smell. Then put in a cool
place, the colder the better, and if it freezes up for all win-
ter, so much the better. The longer it is cooked the nicer
it is. It is good eaten raw. Filderkraut or Stonemason
Marblehead are best for kraut, though any firm, sweet cab-
bage will do.

TO COOK SAUERKRAUT.

Squeeze a quart of sauerkraut from the brine ; wash it in
cold water, drain, place in a oorcelain-lined or earthen ves-
sel, cover with cold water, boil 2 hours, pour into a colander,
press out the water, replace in vessel, prepare a dressing of
a tablespoon uf lard and I of flour, stir thoroughly in a fry-
ing-pan over the fire until of a light brown color ; mix this
well with kraut, and serve. Some like the addition of a few
caraway seeds.

FRIED CABBAGE.

Slice thin or chop fine. Put into a frying-pan, with some
salt pork gravy, and a very little water. Season with salt
and pepper. Cover closely. Cook slowly on top of stove
When done, add half a cup of vinegar, if liked.

SPICED CABBAGE

Miss Juliet Corson.

Half a cup of vinegar, tablespoon of sugar, teaspoon each
of whole cloves and whole pepper, some salt, put in the
cut cabbage, cover, and cook slowly until tender. It is very
nice served with a flank of beef cooked as follows : Take
some stale bread, soak in cold water, season highly ; spread
on the flank and roll up, put some drippings in the pot ;
brown the flank in it ; then add water, cover and cook until
tender.

CREAM CABBAGE.

Slice nicely, cook in a saucepan with just water enough to
keep from burning. Season with salt. When tender, drain,
if any water is left. Pour over it a cup of cream or milk, a

140

Cauliflower. VEGETABLES. Asparagus.

tablespoon of butter, and a tablespoon of flour made smooth
with milk. Let boil up and serve.

CABBAGE COOKED WITH SOUR CREAM.
Slice or chop fine a small head, and season with salt and
pepper ; cook in a kettle in just enough water to keep from
burning. Take J cup sour cream, J cup vinegar, 2 eggs,
butter size of an egg, beat together, and pour it over the
cooked cabbage in the kettle. Let it boil up once and
serve. This can be eaten by a dyspeptic without harm,

CABBAGE PUDDING.

Select a white, firm head of cabbage. Boil it till
thoroughly done. Some prefer it boiled with bacon, others
in clear salted water. Drain it, chop fine, add a tablespoon
of butter, a cup of milk, 3 beaten eggs, pepper and salt to
taste, and a pinch of mustard, if liked. Put in a pudding-
dish with rolled cracker on top. Bake till the eggs and
milk are cooked.

CABBAGE A LA CAULIFLOWER,
Take a small, solid head of cabbage. Boil it whole, very
gently ; season it with salt and pepper and a cup of milk
or cream. Serve hot. It is much nicer cooked whole, than
cut.

CAULIFLOWER.

Tie coarse netting around it to keep from breaking.,
When done, take from the netting, remove to a vegetable-
dish, and serve hot with drawn butter poured over it.

CREAM CAULIFLOWER.

Boil in salted water, just enough to cook it ; then put in
a cup of milk or cream, and a very little thickening, and
season with butter, pepper, and salt.

ASPARAGUS.
Get the stalks of equal length if you can. Tie up. Boil

Peas. VEGETABLES. Beets.

in salted water not quite half an hour. Lay on buttered
toast, and pour drawn butter over it. Asparagus is very
nice cut up into half-inch pieces and cooked same as green

peas.

GREEN PEAS.

If the pods are boiled well and the water strained, it will
be found to contain a great deal of sweetness and nutri-
ment. The peas may be cooked in this water. Season
with butter, pepper, and salt, and cream, if you have it. If
the peas arc old, a little sugar improves them.

STEAMED PEAS.

Put green peas in a basin or earthen dish without water
and set in a steamer. Allow half as long again as for boil-
ing. Season when tender, and add hot milk to make them
creamy. They are more delicious than when cooked in any

other way.

DRIED PEAS.

Put to soak the night before. In the morning, parboil.
Drain, and put into fresh water with a piece of ham or mid-
dling, and boil until done. They may be cooked alone, and
are very palatable seasoned with cream, or milk and butter.

JERUSALEM ARTICHOKES.

Clean well and put to cook in plenty of boiling salted
water. It will take i^ or 2 hours. Drain, and serve in

melted butter

BOILED BEETS.

Wash without breaking the skin. Put to cook in boiling
water. Boil till done. Slice and season with butter, salt,
and pepper, in the vegetable-dish. Do not put on vinegar,
as many prefer them without. Eat hot. Keep out enough
whole ones to cut up for pickles.

YOUNG BEETS.

Boil and slice, and put in a saucepan on the stove. Take
a small cup of vinegar, tablespoon each of butter and

142

Vegetable Oyster. VEGETABLES, Turnips.

sugar, little salt and pepper, lieaping teaspoon corn-starch
dissolved in a spoon of water ; stir all together till it boils,
then pour over the beets, stirring carefully. Serve very hot
in a covered dish.

VEGETABLE OYSTER.

Cut into inch pieces and throw into cold water for a short
time. Boil the same as green peas. Drain the water off
and pour over milk or cream, thickened a little with flour.
Season with butter, pepper, and salt, let boil up and serve.

FRIED EGG PLANT.

Pare and cut in slices half an inch thick. Sprinkle a little
salt on each slice and press down for an hour ; then rinse in
clear water, and dry well in a towel. Dip in egg and rolled
cracker and fry a nice brown. Season nlore, if required.

STUFFED EGG PLANT.

Take a full-grown egg plant ; cut in two lengthwise ; take
out the inside, leaving a half-inch of the peeling. Chop
fine, and mix with an equal quantity of bread crumbs. Salt
and pepper to taste. A very little sugar. Cook this mix-
ture in butter in a hot frying-pan, stirring it to keep from
burning. Let cook about 10 minutes ; fill the shells with
this, and bake in the oven half an hour. Serve in the shells.

TURNIPS AS COOKED IN THE SOUTH.

Mrs. M. W. Callahan, Tangipahoa, La.

Boil and mash, season with salt and pepper, arid fresh
pork gravy, or put a piece of boiled jowl on the top and set
in the oven a few minutes.

TURNIPS.

Mrs. A. S. Johnston.

Peel, cut in slices, and steam. When done, mash ; add
salt, teaspoon of sugar, 2 or 3 tablespoons of milk or cream,
and a little butter. This will make old turnips taste like
new. Turnips are also very nice cut in slices and cooked in

143

Carrots. VEGETABLES. • Squash.

boiling1 salted water, and served in slices seasoned with but-
ter and pepper.

SPRING CARROT§.

Leave stalks on. Scrape, and boil in salted water till
tender. Dress them with a plain white sauce, adding a tea-
spoon of chopped parsley and half as much lemon juice.
This is known as maitre d' hotel carrots.

PARSNIPS.

Scrape them clean, cut in slices lengthwise, and boil in a
stewpan or skillet till tender. Drain, and dip into a batter
made of half a cup of milk, i egg; | teaspoon baking pow-
der in flour enough to thicken like griddle-cakes. Fry in
hot drippings or butter.

HUBBARD SQUASH.

Cut in large pieces, scrape clean, and bake. When done,
they may be served in the shell, or mashed, just as pre-
ferred. They cleave from the peel very easily. Season
with butter and salt. If mashed, smooth nicely on top with
a knife, and put small lumps of butter and dashes of pepper
here and there. Squash may be steamed if preferred.

WINTER SQUASH WITH ROAST MEAT.
Pare, and cut in long slices, about ij or 2 inches' thick.
Cook in a dripping-pan with a roast. Baste when the meat
is basted. It is nice baked in a pan by itself with meat
drippings.

SUMMER SQUASH.

Grandma Owens.

Take them when the skin is tender and can be easily
punctured with the finger-nail. Cut up small and cook in as
little water as possible. Cook without covering, so there
will be more rapid evaporation. Stir often. When they
are sufficiently cooked, they Will generally be mashed
enough for the table, season well with salt, pepper, and but-
ter. Some like a little cream or milk added last.

144

Onions. VEGETABLES. Peaches.

SUMMER SQUASH A LA FRIED OYSTERS.

Mrs. Cliff Sage.

Slice in round slices. Dip in beaten egg, roll in Hour sea-
soned with pepper and salt, and fry in hot butter.

BOILED ONIONS.

When peeling onions keep them under water, ?nd all
weeping of the eyes will be avoided. Put to cook in boiling
water. Boil a few minutes, then drain off th-* water ; put
on more water and boil again ; and still a third, in which
they may remain till tender. This renders them mild in
flavor. When the last water is poured off, add a cup of
milk and seasoning of butter, pepper, and salt. Boil up and
serve. The milk helps to relieve them of their offensive-
ness. Onions are very healthful, and it would be better for
the generality of people to eat them oftener.

NOTE. — It is said that if a cup of vinegar be put on the
stove while cooking onions, their smell will not be noticed.

[To peel an onion so it will not break, trim off the root
carefully, but not closely. Take off the outer dry layer and
leave the others intact. Do not cut the stalk. In this way
it will not boil to pieces. — Juliet CorsonJ]

FRIED ONIONS.

Peel and slice ; fry in hot butler or pork gravy. Season
with pepper and salt, stir to prevent burning. When tender
pour into a vegetable-dish, and send to table hot.

FRIED PEACHES.

Wipe off peaches not fully ripe, cut in thick slices, and
fry in pork gravy. Serve with the slices of pork.

TO FRY CUCUMBERS.

Peel, cut in lengthwise slices rather thick, and lay in cold
water half an hour. Dry on a towel, sprinkle with salt and
pepper, dip in beaten egg, then in rolled cracker, and fry a
delicate brown on both sides

145

Okra VEGETABLES. Macaroni.

OKRA.

Take young, tender okra and boil in salt water. Drain
carefully, add a tablespoon of butter and i cup of cream,
and after it boils up once, take up, add more salt, if neces-
sary, sprinkle pepper over, and serve hot.

RICE. '

Miss Addie Butterfield, Chicago.

To I cup rice put 2\ cups cold water and a teaspoon salt.
As soon as it boils, set back and let cook slowly i^ hours.
Then add I cup milk, stir well, and let cook I hour longer
without stirring.

RICE COOKED IN TWELVE MINUTES.

Miss 'Juliet Corson.

Put I cup rice into 4 cups boiling water with I tablespoon
salt Boil hard 12 minutes. Drain off the water, and set
back covered, for 10 minutes.

MACARONI-RICE.

One cup rice. Cook tender in 2\ cups water. Let cool.
Fill a baking-dish with alternate layers of rice and grated
cheese, seasoned with pepper, salt, and butter. Pour on
milk to cover Bake 20 or 30 minutes.

MACARONI.

A delicious breakfast dish. Take a pint of Italian maca-
roni broken into inch pieces. Put into a gallon of boiling
water, and let boil 20 minutes ; drain in a colander ; put in
a basin or pudding-dish, with 3 pints of milk, season with
butter, pepper, and salt, and bake 30 minutes.

MACARONI AND CHEESE.

Break \ pound macaroni into inch pieces and put into a
saucepan of boiling water and boil 20 minutes ; add a little
salt while boiling ; drain, and put into a well-buttered dieh
*i9

146

Macaroni Mushrooms. VEGETABLES. Baked Mushrooms.

in layers, with plenty of grated cheese sprinkled over each
layer, with pepper to suit taste, and bits of butter. When
the dish is full, pour over half a cup of good milk or cream.
Bake half an hour, and serve in the baking-dish.

MACARONI WITH MUSHROOMS.

Mrs. S. C. Raggio, Chicago.

One-half cup dried mushrooms. Fill up the cup with
water. Let soak 2 or 3 hours. Then take i pound maca-
roni, break up and put to cook in a gallon of boiling salted
water. Boil from 20 to 30 minutes. Drain well when done.
While the macaroni is cooking, take 3 slices oi bacon and
fry. Remove, and put a chopped onion in the gravy, and
fry. Take out, and put in 2 spoons tomato catsup or canned
tomatoes, then pour in the mushrooms and let simmer 15
minutes on back of stove. Take a large platter and on it
grate a layer of cheese. On this put a layer of macaroni,
then a layer of mushrooms, alternate until all are used.
Serve hot.

STEWED MUSHROOMS.

Take meadow mushroom buttons and remove the stems.
Clean them with flannel and salt. Rinse in cold water and
dry on a towel. For a quart of these put 3 tablespoon-
butter in a thick iron spider or stewpan. When melted and
beginning to brown, put in the mushrooms and let simmer
3 or 4 minutes. Shake the vessel to keep them from stick
ing or burning. Salt them and add a pinch of cayenne pep-
per and pounded mace. Let stew 10 or 15 minutes until
tender, and pour into a warm dish. Serve at once. Either
a breakfast, dinner, or lunch dish.

' BAKED MUSHROOMS,

Take the mushroom flaps, cut off a portio.,1 of the stalk,
peel the top, and clean with flannel and salt. Put into a tin
baking-dish with a small lump of butter on each one. Dash
a little pepper over them and bake about 20 minutes if of

Broiled Mushrooms. VEGETABLES. Roasting Ears.

medium size. Pile the mushrooms, high in the center, on a
very hot dish, pour the gravy around and serve immediately
on hot plates.

BROILED MUSHROOMS.

Use the mushroom flaps. Cut a portion of the stalk off,
and peel the top. Wipe the flaps with flannel and salt.
Place in a wire broiler over a clear fire ; turn once, and take
up on a hot dish. Put lumps of butter, pepper, and salt,
and a bit of lemon juice on them. Put into a hot oven for
an instant, and serve on hot plates immediately.

MUSHROOM TOAST.

Proceed exactly as for stewing, and when tender add a
teaspoon of flour ; shake the pan till the flour is browned.
Add a cup of broth, and stir a moment. Then add ^
teaspoon of lemon juice. If you have no broth or gravy,
use fresh milk or cream instead, with a grating of lemon
peel and a bit of nutmeg. Mushroom catsup is also nice to
add. Whether milk or gravy is used, the mixture should be
poured on to a thick slice of toast, buttered.

SEA KALE.
Cook in bunches, like asparagus, and serve similarly.

CELERY.

Cut off green tops, trim off outer leaves ; tie in bunches
and boil. Season with pepper and salt ; serve on toast with
melted butter ; or stew in just enough water to cover ; drain,
and serve in a plain white sauce. It will cook in less than ^
hour.

POTATO PUMPKIN.

Pare, cut up small, and cook in very little water ; butter
and salt; keep stirring; mash fine with a wooden spoon.

ROASTED CORN.

Take off the husks of green corn and lay the ears over
bright coals. Watch and turn often until done.. Many of
the people South leave the husks on, and bury the ears in
hot ashes. These are " roasting ears " in perfection.

148

Dried Corn. VEGETABLES. Hominy.

DRIED CORN.

Put to soak the night before in cold water ; in the morn-
ing set it on back of stove in the same water. Half an hour
before noon bring it forward, let simmer, season with butter,
pepper, and salt, and cream or milk, if liked. A pint will

serve 8 persons.

TO DRY CORN.

Cut and scrape young tender green corn from the cobs.
Put into a pan with a little water ; cook until somewhat ten-
der. Stir to keep from burning. Then put it all in pie-tins,
and dry cither in the oven or out-doors. Put away in sacks.
Corn dried in this way is almost equal to fresh corn. A very
good way is to boil the corn on the cob for 10 or T; minutes,
then cut off and dry.

LARGE HOMINY.

Put a pint to a gallon water ; set on back of stove an
entire day. Do not salt ; it swells very slowly. After a few
hours, it may be allowed to boil, but very gently ; does not
need stirring. When wanted for the table, heat it in a well-
buttered spider ; season with salt and pepper. Add milk, if
liked, and let boil up once or twice.

LYE HOMINY, OR HULLED CORN.

Mrs. M. W. Callahan, Tangipahoa, Louisiana.

Make a lye strong enough to eat a feather when boiling
hot. Take dry corn well washed and looked over, and put
into the boiling lye. When the hull is eaten off and the
eyes begin to come out, take it out and put into cold water.
Wash in several waters to get the hulls off. Return to a
clean pot, allowing room for increase in bulk. Boil till done.
Salt it. Eat in milk or fry in pork gravy.

REMARKS. LOAVES. PONES. RUSK.
BATTER CAKES. MUFFINS. MISCELLANEOUS.

FLOUR. WEIGHTS AND MEASURES. LIME WATER.

BAKING POWDER. SUBSTITUTIONS. YEAST.

is the staff of life, if good, and cannot
be made of poor flour. The new process
or patent flour is the most uniformly satis-
factory for bread. Ordinary spring wheat
makes good sweet bread, but is sticky and
disagreeable to work up. It takes more of
this flour than of winter wheat. Flour should never be
stored in a room with sour liquids, nor with fish, onions,
or kerosene. It readily absorbs odors that are perceptible
to the sense. A damp cellar should be avoided, as it
is peculiarly sensitive to atmospheric influences. Keep in a
dry, airy room, and in neither a freezing nor roasting
temperature.

As soon as the sponge becomes light it should be made
ready for the oven, otherwise fermentation will set in and
sour bread will be the result. Small loaves are better than
large, and make less waste. Never set a bread-bowl of
.sponge where it is so hot you cannot rest your hand for a

Self- Raising Flour. BREAD. Heat Your Flour.

moment. Let loaves rise to twice the original size before
baking.

When bread is taken from the oven turn out on a bread-
cloth. Take the pan off, lay an end of the cloth over the
bottom of the loaf. Replace the pan for 10 minutes. This
helps to make the crust tender. If baked quite hard, brush
over with butter. Cut warm bread or cake with a hot knife,
to prevent clamminess.

If at any time it is desired to have bread rise more
quickly than usual, use double the quantity of yeast,

A half cup sugar in a batch of bread will keep it moist,
and make it much nicer.

Cut bread for the table in even — not too thick — slices,
.and just before the meal is served. Put the cut loaf away,
that it may not dry.

SELF-RAISING FLOUR.

In my own experience with a large family, I find it
cheaper to buy self-raising flour by the hundred than to
use baking powder. This flour we use for biscuits, short-
cakes, fritters, dumplings ; in short, for anything in which
baking powder or cream of tartar and soda are called for.
It never fails and is very convenient. Of course it must not
be used with sour milk or with yeast.

ENTIRE WHEAT FLOUR.

This flour is coming to the front and claiming the atten-
tion of housekeepers. The bread is very sweet and nutri-
tious. The manufacturers advertise that it contains all the
gluten of wheat and all the phosphates. The bread is dark.
The dough must be mixed as soft as possible ; otherwise
the mode is the same as with common white flour. I have
used it and like it well enough to make mention of it.

HEAT YOUR FLOUR.

In cold weather, after sifting flour into the bread-pan for
bread, set the pan over a kettle of hot water and heat the

Oven Heat. BREAD. Weights and Measures.

flour through thoroughly. The sponge will come up so
much quicker that it will surprise you.

TO TEST THE HEAT OF THE OVEN.
Put a spoon of flour on an old dish and set in the oven.
If it browns in 60 seconds the heat is right for bread. If it
browns in less time, the heat must be lessened. But if it is
r,ot browned, the oven is not hoi' enough. The oft-repeated
rule to hold the hand in the oven long enough to count so-
and-so is no accurate test, on account of the varying ability
of different persons to bear heat. If stoves had a thermom-
eter attachment for the oven door, by which the degree of
heat could be seen at all times, the invention would Ve o(
incalculable benefit.

TABLE OF WEIGHTS AND MEASURES.

cups wheat flour make -

pound.

i cups corn-meal make

pound.

large coffee-cup granulated

sugar

makes

pound.

large coffee-cup dry brown

sugar

makes

pound.

i \ cups firm butter pressed down make i

pound.

cup raisins make -

pound.

eggs make -

pound*

white of egg makes

ounce.

yolk of egg makes

ounce.

ounces make

pound

teaspoons make

tablespoor

tablespoons make -

gin.

tablespoons make -

gin.

gills make

pint.

pints make

quart.

quarts make -

gallon.

quarts make -

peck.

The cup in the above measure is the common white stone-
china tea-cup, and holds £ pint. It is the measure adopted
in this entire book.

A "CUP OF FLOUR."

In the following recipes, a " cup of flour " means a cup of
flour dipped from the barrel, and unsifted. It cannot

152

Lime Water. BREAD. Baking Powder.

be an infallible rule, owing to the difference in different
brands of flour — some necessitating the use of more, and
others less. Experience will soon determine. Flour must
always be sifted.

LIME WATER FOR BREAD.

Mrs. J. E. Chace, Mishawaka, Tnd.

Put a cup of air-slaked lime into a quart fruit-jar and fill
up with cold water. To each loaf of bread take a table-
spoon of lime water. It adds both to quality and healthful-
ness, and will prevent bread from souring.

BAKING POWDER.

6 ounces of starch.

6 ounces of bi-carbonate of soda.

4 ounces of tartaric acid.

Powder and sift several times, and you will have a cheaper
article than you can buy, and will have it pure. Keep it
from the air. The main thing in preparing one's own bak-
ing powder is to sift it times enough. The above is a relia-
ble formula, and may be safely used.

Since the alarming adulterations of almost everything
used in cooking, a chemist advises the use of tartaric acid
in place of cream of tartar. It costs about twice as much,
but half the quantity suffices, and there is no difficulty in
procuring this pure.

SUBSTITUTING ONE "RISING" FOR ANOTHER.

In recipes calling for J teaspoon soda and I of cream of
tartar, baking powder may be used instead, using about -2
teaspoons. If baking powder is called for, soda and cream
of tartar may be used instead, using about ^ less of both
together, than the amount of baking powder in the recipe.
For instance, if 3 teaspoons of baking powder is called for,
you can use f teaspoon soda and twice as much cream of
tartar, which together will make 2 teaspoons, which is \ less
than 3 teaspoons baking powder. If sour milk is substi-

153

Hop Yeast BREAD. Potato Yeast.

tuted for sweet, soda must be substituted for baking powder,
and in those cases the cream of tartar must not be used at all,
the sour milk furnishing the acid. One teaspoon soda to a
pint of sour milk is about right. If sweet milk or water is
substituted for sour milk, and the recipe calls for I teaspoon
soda, baking powder may be used, and it would be safe to
put in 2 heaping teaspoons or even 3. Sweet milk and
water may be used interchangeably. Many good cooks
prefer water to milk for their nicest cake. So never discard
a recipe that calls for milk because you have none, as water
will answer very well. Recipes calling for whites of eggs
only, require very little, if any, baking powder, and recipes
giving a large number of eggs, generally use none, as the
whites are beaten very light and added last, and lighten the
batter sufficiently.

HOP YEAST.

Put I cup hops in 3 quarts cold water. Boil 15 minutes,
strain, set back on stove and add 5 large potatoes, peeled
and grated, ^ cup salt, same of sugar. Stir well, let boil up,
take off, cool and add a cup of yeast. Beat thoroughly.
Set by the stove until it is light. If preferred, the potatoes
may be boiled in the hop water, and then mashed, adding
salt, sugar, and yeast, as above.

POTATO YEAST.

Mrs. Carrie S. Carr, New Lisbon, Wis.

Take 3 large potatoes, peel and grate as rapidly as possi-
ble, so .they will not turn dark. Pour on I quart boiling
water and cook ^ hour. Add \ cup sugar, same of salt,
shortly before it is done. When sufficiently cool, put in any
good yeast to raise it ; stir well together. The next day it
will be as light as a foam. A tea- cup of this yeast will be-
enough to raise 4 or 5 loaves of bread. Keep in a cool
place, and in summer renew every fortnight.

VERMONT YEAST CAKES.
Stir into a pint of good lively yeast a tablespoon salt and

*20

154

Loaves. BREAD. White.

wheat flour to make a thick batter. When risen light, stir
in corn-meal to a stiff dough. When again risen, roll very
thin, cut into 3 inch squares, and dry in the shade in clear,
windy weather. When perfectly dry, tie in a bag and hang
in a cool, dry place. One cake will make a sponge for 4
quarts of flour. When wanted for use, put to soak in a pint
of lukewarm water and when dissolved proceed as with
other yeast.

LOAVES.

WHITE. GRAHAM. BROWN. PUMPKIN. CORN- MEAL.
RYE AND INDIAN.

QUICK BREAD-MAKING.

One quart boiling water, I quart cold water, flour enough
to make a batter. When sufficiently cool, put in \ cup
yeast, teaspoon salt, and flour to knead. Knead smooth
and place in a well-greased pan. In winter cover with a
dish, in summer with a cloth ; do this at night. In the
morning make into loaves without using any more flour
than barely necessary to handle, place in the baking-tins,
greasing the top and sides of each loaf with butter or
sweet lard. Let it rise until little holes may be seen when
it is pressed gently back from the tin, and put into a hot
oven. Keep the heat uniform for 30 to 45 minutes. This
bread is just as good as if kneaded for J hour.

EASY BREAD-MAKING.

Take 3 tablespoons flour, 2 of salt, 2 of sugar, and scald
with I pint boiling water. When cool, add 2 yeast cakes or
a cup of soft yeast. Boil and mash 12 good-sized potatoes,
add 3 quarts hot water, let cool and add the above yeast.
Let stand over night. Now, for 3 loaves of bread, take 3

155

Salt-Rising BREAD. Milk-Yeast.

pints of the mixture, stir it into sifted flour till of the right
consistency to knead. Knead it into loaves and put into
greased tins, let rise, and bake. The mixture will keep 2
weeks. If raised biscuit are wanted for tea, mix shortening
with the flour, stir in the yeast. Mix into biscuit, let rise,
and bake.

SALT-RISING BREAD.

Mrs. Keith Berry, Maysville, Kentucky.

Stir I heaping tablespoon corn-meal into J cup scalding
fresh milk, at night. Put it in a tin-cup and set it in a
warm place. In the morning take I pint warm water — not
scalding— a pinch of soda, and make up a batter with flour
so it will drop off a knife. Stir in the mixture that has
stood over night, beat it well, set it in a kettle of warm
water, and keep at an even temparature. It will be light in
about 2 hours. Then add i| pints warm water, a teaspoon
salt, and flour to work into loaves. Knead it until smooth,
put into bread-pans. Set over warm water, or in some
other warm place to rise, then bake.

MILK- YEAST BREAD.

Take a pint of wheat middlings, stir into it I tablespoon
^ach of white sugar and ginger ; I teaspoon each of salt
and soda. Put this in something that will exclude the air.
The day before you are to make bread, take 2 tablespoons
of this dry mixture, put into a cup, pour boiling water on it
to scald, make it about the consistency of yeast, and set
where it will keep warm. Do this at noon, and by night it
will be light, though not risen high. The next morning
take a cup of new milk and I of boiling water, a pinch
salt ; stir in flour till as thick as fritters, add the yeast set
the day before. If it looks dark it will not discolor your
bread. Set it in a kettle of water as hot as you can bear
your hand in, and in 2 or 3 hours it will be up and foaming,
then mix your bread, put in the pans to rise, which will
take about an hour, and then bake about 40 minutes.

156

Graham. BREAD. Com- Meal.

GRAHAM YEAST-BREAD.

Make a rather thick sponge of white flour, i cake or ^
cup yeast, 2\ pints water, and I teaspoon salt. When light,
stir in Graham flour till it is as thick as can be stirred with
a spoon, and I cup sugar or molasses. Put immediately
into the pans to rise for baking. It requires a slow oven
and takes over an hour to bake. Sometimes, if the sponge
is not quite as thick as intended, it is necessary to use more
white flour, when stirring to put into the pans. Graham
bread should never be kneaded.

QUICK GRAHAM BREAD.

Mrs. S. Lawton, Salamanca, N. Y.

I quart sour milk. I heaping teaspoon soda.

1 cup molasses. I teaspoon salt.

Stir in Graham flour till as thick as can be stirred with a
spoon. Bake in a quick oven. This makes 3 loaves.

PUMPKIN BREAD.

Mrs. A. E. Owens, Louisville, Ky.

2 cups buttermilk. I cup molasses.

3 cups wheat flour. \ cup butter.
3 cups corn-meal. 2 eggs.

1 cup stewed pumpkin. \ tablespoon soda.
Steam 2\ hours and brown in the oven.

INDIAN BREAD.

2 cups corn-meal. 4 cups tepid water.
2 cups rye flour. i cup molasses.

2 cups Graham flour. i teaspoon soda.

\ cup yeast or i yeast cake. I teaspoon salt.
Let rise and bake 3 hours.

NEW ENGLAND RYE AND INDIAN YEAST BREAD.

Mrs. O. Jones, South Royalston, Mass.

Scald i quart Indian meal. When cool, add same quan-
tity of rye, J tea-cup molasses, teaspoon salt, a tea-cup good
lively yeast, and small teaspoon soda. Mix well, add more
water if needed. When risen bake 2 hours or steam 3
hours. Graham will answer in place of rye.

157

Corn. BREAD. Brown.

CORN BREAD.

I quart sifted white meal. I egg.

3 cups buttermilk. i tablespoon melted butter.
I teaspoon soda. I tablespoon flour.

J cup molasses. Pinch of salt.

Stir well, and bake in a 2-quart basin in a moderate oven
i hour.

EGG BREAD.

Mrs. H. H. Harvey, Bowling Green, Ky.

I quart corn-meal, scalded. 2 eggs.

I cup sweet milk or water. I teaspoon quick yeast,

i large spoon lard. i teaspoon salt.
Bake in a shallow pan.

PRISON MISSION BROWN BREAD.

Mrs. J. B. Wheeler, Peoria, 111.

I pint sour milk. I cup white flour.

i cup corn-meal. i teaspoon salt.

i cup Graham flour. I teaspoon soda.

| cup molasses.

Steam 2 hours and bake i hour, in a 2-quart basin.

[This recipe was given me by the wife of our United
States Prison Missionary, Rev. W. D. A. Matthews, Onarga,
111., who is doing so much for the welfare of prisoners.]

BOSTON BROWN BREAD.

I pint Graham. i cup sweet milk.

i cup corn-meal. I teaspoon soda,

i cup molasses. i teaspoon salt.

1 cup sour milk. Steam 3 hours.

PAULINE'S BROWN BREAD.

t Mrs. Dr. Cory, Chicago.

4 cups corn-meal. 2\ teaspoons soda.

2\ cups of flour. i teaspoon shortening.

2 cups sour milk. i teaspoon salt.
\\ cups sweet milk. Steam 3 hours.

158 ^

Potato Pone. BREAD. johnny Cake.

(POJJES, HOE CAKE, JOHJfJIY CAKE.

POTATO PONE.

i pint grated raw sweet A cup butter or drippings.

potato. i teaspoon soda dissolved in

3 eggs. J cup water.

1 cup syrup. Flour for batter like cake.
Bake in a deep pan and let remain in the oven till cool.

KENTUCKY CORN PONE.

Mrs. H. H. Harvey, Bowling Green, Kentucky.

One quart corn-meal. Scald the meal with boiling water.
Then mix with cold water and 2 teaspoons salt into a thick
batter. Mold with the hands into flat pones, the size of
the hand. Lay in a baking-pan and bake in the oven until
brown.

CRACKLING PONES.

Scald the meal as above and add a cup of cracklings to
the above quantity, and bake.

HOE CAKE.

Make a very stiff batter of water and corn-meal. Salt it,
grease a griddle, and put on a large cake, pat it down, and
cook slowly ; turn it. When done send it to table on a
large plate, and let each one break off as much as he wishes.

JOHNNY CAKE.

Mrs. J. E. Chace, Mishawaka, Ind.

2 cups corn meal. \ cup brown sugar.

1 cup flour. i egg. Pinch of salt. *

2 cups sour milk. i teaspoon soda.

Sweet milk and 2 heaping teaspoons baking powder may
be used instead of sour milk and soda.

When baking Johnny cake, after it begins to brown, baste
it with a rag tied to a stick, in melted butter. A great
improvement.

159

Rice- Flour Cake. BREAD. Rusk and Roiis.

OLD-FASHIONED SWEETENED JOHNNY CAKE.

Mrs. J. J. Bower, St. Joe, Mo.

i pint sour rnilk. I cup flour.

I cup sugar. I teaspoon soda.

^ cup shortening. J teaspoon salt.

f egg". Nutmeg.

Stir in corn-meal till as thick as loaf cake. Bake in a
square tin in a quick oven. Eat hot, with lots of butter.
Less sweetening may be preferred.

RICE-FLOUR CAKE.

1 cup rice flour. I cup sweet milk.

2 cups common flour. I teaspoon baking powder.
2 eggs. Pinch of salt.

Bake in a shallow dish in a quick oven.

(RUSK, (ROLLS, (BUJJS, (BISCUIT.

ROYAL RUSK.

I pint milk, warm.

4 eggs> well beaten.

i cup soft yeast or I yeast cake.

Stir in flour as stiff as possible with a spoon. When risen
very light, work in J cup butter — or part lard — and ^ cup
sugar. Add flour to mold. Let rise again, make into
small balls. They will be light enough to bake in a very
few minutes. Brush over with a little milk and sugar when
they are done, and dry in the oven. If the rusk are
wanted for supper, make them up early in the morning. If
for lunch, they must be stirred up over night. Some per-
sons prefer them sweeter than my rule.

PARKER HOUSE ROLLS.

Put 2 quarts sifted flour in a bread-pan. In the center of
it pour a pint of milk that has been boiled with J cup butter

i6o

Rolls. BREAD.

melted in it, and let cool; add a tablespoon sugar, and J cup
yeast. Let stand 2 or 3 hours without mixing, then knead,
and let rise again. When light make into small rolls, let
rise in the pans and bake about 15 minutes.

CINNAMON ROLLS.

Mrs. Kate Peckham, Dallas, Texas.

Take raised biscuit dough, roll out thin, spread with
melted butter, sprinkle with sugar and ground cinnamon,
roll up like jelly cake, cut small pieces from the end, put in
a tin to rise. When light, bake slowly.

CORN-MEAL ROLLS.

Mrs. M. R. Johnston.

If you wish the rolls for breakfast, make a quart of mush
at noon, the day before. Salt it well ; add while warm, I
tea-cup of lard or butter, J cup sugar. Mix thoroughly ;
when cool enough, add a small cup of lively yeast, and set
to rise in a warm place. When risen well, stir in flour and
knead it a few minutes ; then set to rise again. Before bed-
time, knead again. In the morning, roll and cut out like
biscuit. Butter and lap one side over the other ; let rise,
and bake. In hot weather, add a small teaspoon of soda,
well dissolved.

TEA BUNS.

Boil I pint of cream and pour it over a heaping table-
spoon of lard and butter mixed. Add I cup sugar. Let
stand until cool enough and add J cup yeast, a pinch of
nutmeg, and flour to make a stiff dough. Let rise, knead,
roll out, cut into cakes, let rise again, and bake in a quick
oven.

RAISED BISCUIT

On baking day save out enough of the bread dough for a
large pan of biscuit. Mix in 2 tablespoons shortening,
same of sugar. Use flour enough to knead all well together.
Let it rise in a bowl and chop down with a chopping-knife
or carver. It will soon come up again. Keep chopping it

Anow-Root Biscuit. BREAD. Sour-Milk Biscuit.

down. It rises sooner after each chopping. Make into
small round balls for supper. Put a little butter between
them, let rise, and bake. Then take them from the oven,
brush them over with milk and sugar.

ARROW-ROOT BISCUIT.

2 cups flour. 2 tablespoons butter.

2 cups sifted arrow-root. J cake, or 2 tablespoons liquid

2 cups sweet milk. yeast.

Knead well together, roll out, cut into biscuits, put on a
greased tin, let rise, and bake. They will rise in about an
hour and a half.

SODA AND CREAM OF TARTAR BISCUIT.

Mrs. Z. E. Pillsbury, Bowling Green, Ky.

One quart of flour, sifted with 2 teaspoons cream of tar-
ter. Work in I tablespoon butter ; I teaspoon saleratus
dissolved in ij cups new milk. Mix, roll out, cut with bis-
cuit cutter, and bake.

BAKING POWDER BISCUIT.

Two quarts flour, with $ or 6 teaspoons baking powder
sifted through it ; rub in 2 tablespoons lard and I teaspoon
salt ; stir in with a spoon i-J pints cold water ; if too soft to
roll out, flour the board well ; roll soft, cut out, and bake in
a quick oven.

GRAHAM BISCUIT.

i cup sour milk. I teaspoon soda.

i egg. \ teaspoon salt.

\ cup sugar. Graham flour.

i tablespoon lard.

Stir to a thick batter. Do not roll out, but drop with the
spoon into a greased dripping-pan.

SOUR MILK BISCUIT.

A half teaspoon soda powdered fine and rubbed into a
quart of flour ; mix in a large spoon of shortening, and a

*2I

1 62

Griddle Cakes. BREAD. Pancakes.

saltspoon of salt ; then stir in a cup of sour milk, roll soft,
and bake in well-heated oven.

BEATEN BISCUIT.

Mrs. H. H. Harvey, Bowling Green, Ky.

3 pints flour.

I large spoon lard.

i teaspoon salt.

Work the lard well into the flour ; add I J cups water. Stir
all together with the hand, until it is a stiff dough. Then
knead it on the molding-board until it is smooth. Then
beat it with the rolling-pin until it puffs up and seems light.
Divide in small pieces, work with the hands, and roll each
one a half inch thick. Prick with a fork and bake in a quick-
oven. Cutting with a knife deadens it, as also rolling with
the rolling-pin.

CREAM BISCUIT.

Sift together I quart flour, I teaspoon soda, mashed fine,
and I teaspoon salt. Mix with I pint sour cream. Roll
out, using more flour if necessary, and bake in a quick oven.
An egg beaten into the cream is considered an improve-
ment, by some persons.

G(RI(D(DLE,

GRIDDLE CAKES

Of buckwheat, wheat, entire wheat, or Graham, may be
made with sour milk and eggs, and are very palatable.
To 2 or 3 quarts use 3 eggs and a teaspoon of soda.

BREAD PANCAKES.

Take the crusts, crumbs, and pieces of bread left on the
table and in the bread-box. Soak in water till soft, press
through a colander. Cover with sour milk. Add 2 beaten
eggs> and 5 teaspoon soda and salt to a quart. Stir in flour

163

Buckwheat Cakes. BREAD. Hominy Cakes.

till rather thicker than buckwheat batter, and bake slowly
on a hot griddle.

BUCKWHEAT CAKES.

Put tepid water in a jar with salt and yeast ; J cup of
home yeast, or ^ cake compressed, will be sufficient for 2 or
3 quarts of water. Make a smooth batter with buckwheat
flour, of medium thickness. In the morning, beat well, but
do not add any soda for the first or second bakings. Save
a pint of batter for the next rising. It is better to take out
the batter that you wish to keep before the soda is added,
that it may not become too strongly impregnated with the
soda. Bake quick on a hot griddle.

RAISED CORN-MEAL GRIDDLE CAKES.

Mrs. E. B. Baldwin.

1 cup white corn-meal. i cake yeast.

2 cups flour. i tablespoon brown sugar.
2 cups milk. \ teaspoon soda.

i quart boiling water. I teaspoon salt.

Scald the meal at night, with the boiling water. Beat
well ; while yet warm, stir in flour, sugar, milk, and yeast.
Let rise all night ; then add soda and salt. Leave a cup
full for the next rising.

CORN BATTER CAKES.

Columbia Loving, Bowling Green, Kentucky.

i pint meal. J teaspoon soda,

i cup buttermilk. J cup water.

^ teaspoon salt. I egg.

Mix and bake on a hot griddle,

HOMINY CAKES.

One pint of fine hominy soaked all night. Boil it soft.
Drain, and add I pint white corn-meal, sifted, and 3 table-
spoons fresh butter ; a saltspoon of salt. Then add gradu-
ally i quart milk. Let cool, and add at the. last 3 egg»s,
beaten very light. Bake on a griddle.

164

Flannel Cakes. BREAD. Corn Muffins.

FLANNEL CAKES.

i pint sour milk or sour cream.
I tablespoon melted butter if rnilk is used.
3 eggs » * teaspoon soda.
Flour for batter to bake on griddle.

Leave the whites of eggs till just before baking, then
beat very light and stir in lightly.

MUFFIMS AJlfr GEMS.

RAISED MUFFINS.

I quart flour. 2 eggs.

3 cups sweet milk. 2 tablespoons butter.

\ cup yeast.

Beat well over night. In the morning bake in muffin-
rings greased and heated.

QUICK MUFFINS.

3 cups flour before sifting. I heaping tablespoon butter.

i cup water 2 tablespoons sugar.

I \ cups sweet milk. 4 teaspoons bakingpowder.

Mix the sugar and shortening to a cream, add the wet-
ting, then sift the flour and baking powder into it. Beat
well, heat gem-irons hot, grease, fill nearly full, and bake in
hot oven 20 minutes. An egg is used sometimes, in which
case use but 3 teaspoons baking powder.

CORN MUFFINS.

Mrs. E. B. Baldwin.

1 cup corn-meal. \ cup sugar.

2 cups flour. \ cup butter, pinch of salt.

2 cups sweet milk. 2 teaspoons baking powder.

Bake in muffin-rings or gem-pans.

Hominy Muffins. BREAD. Squash Muffins.

Corn Muffins.

Columbia Loving, Bowling Green, Ky.

2 cups meal. I egg, beat white and yolk

1 cup buttermilk. separately.

\ teaspoon each soda and salt.

Add the white of egg last thing and stir in lightly. Bake
in hot gem-irons.

HOMINY MUFFINS.

Wash a pint of fine hominy through several waters.
Pour boiling water on it, cover and let it soak half a day.
Then boil it in a saucepan in half a pint of water, till soft
enough to mash. Drain it, and mix it with a pint of corn-
meal or wheat flour, a little salt, 3 cups milk, and 2 table-
spoons melted butter. When the batter is cool enough, add
4 tablespoons yeast ; cover, and keep warm until very light,
with the surface covered with bubbles. Grease some muffin-
rings, set them on a hot griddle, fill them | full, and bake
brown on both sides. Send to the table hot, to be buttered
quickly.

MUSH MUFFINS.

Make corn-meal mush as you ordinarily do, and when
cold take

2 cups mush. 2 teaspoons baking powder.
2 cups flour. I of salt.

2 cups milk. i tablespoon melted butter.

3 eggs- Bake in gem pans.

SQUASH MUFFINS.

i cup sifted squash.
3 cups sifted flour.
I tablespoon sugar.

1 teaspoon soda, and

2 teaspoons cream of tartar — both mashed fine and
put in dry.

i teaspoon butter.
i pint sweet milk.
Bake in a quick oven, in gem-pans, 20 minutes.

1 66

Crumpets. BREAD. Laplanders.

CRUMPETS.

One quart warm milk, i cake yeast, little salt, flour to
make a stiff batter. Let rise, add ^ cup melted butter and
bake in muffin-rings.

PLAIN GRAHAM GEMS,

Dr. Alice B. Stockham, Chicago.

3 cups water — scant. 3 cups Akron Graham flour.

i tablespoon molasses.

Stir well together, fill the deep acorn gem-irons full, put
on the grate in the oven for 10 minutes, then on the oven
bottom 20 minutes. Salt will make heavy. Do not use it
in anything that has no yeast powder.

NOTE. — The secret of Graham gems is to have the irons
deep and very hot and the oven equally hot. If hot enough
the gems will crust over quickly arid retain the gases which
cause their lightness. But if there is not sufficient heat the
gases escape and the gems fail to rise.

GRAHAM GEMS.

2 cups Graham flour. 2 teaspoons sugar.

4 tablespoons white flour. 2 teaspoons baking powder.

i J cups water.

Stir well. Heat gem-irons hot, grease, fill f full and
bake in hot oven 25 minutes.

CORN GEMS.

2 cups corn-meal. \ cup shortening.

2 cups flour. ^ cup sugar.

2 cups sweet milk. 2 eggs.

3 teaspoons baking powder. Bake in gem-pans.

LAPLANDERS.

i egg.
i cup milk.

i cup flour. Pinch of salt ; beat well.

Pour into hot gem-irons well buttered, and bake quickly.
No baking powder required. Fill irons nearly full.

.167

Sally Lunn. BREAD. Wafflas.

SALLY LUNN.

Miss Sallie Owens, Lewisburg, Ky.

1 pint sweet cream. 2 pints flour.

2 eggs. i cup sugar.

2 heaping teaspoons baking powder.

Bake in a shallow pan, cut in square pieces and serve hot.
PUFFS.

Mrs. O. Blackman, Chicago.

2 eggs beaten very light.
i cup sweet milk.
i cup flour ; pinch of salt.

Bake in cups or gem-pans in quick oven. Is nice with
cream and sugar for dessert.

MISCELLAJ1EO US.

WAFFLES. CRACKERS. SHORTBREAD. COMMUNION BREAD
TOAST. SANDWICHES. CEREALS AND MUSHES.

To bake waffles, put the iron on the stove. When one
side is hot, turn it ; when that side is hot, grease it, turn,
grease the other, fill about | full. When it browns deli-
cately, turn it, brown the other side. Take up on a warm
plate, and butter each one as fast as baked, putting one
upon another. Serve with powdered sugar or maple syrup.
Waffles require considerably longer to bake than griddle-
cakes, and must be watched constantly.

RAISED WAFFLES.

Mrs. E. B. Baldwin.

i quart milk. 5 large spoons yeast.

1 heaping quart flour. i large spoon melted butter.

2 eggs. i teaspoon salt.

Mix the milk, flour, yeast, and salt over night. In the
morning, add the eggs and butter, and bake in waffle-irons.

1 68

Waffles. BREAD. Crackers.

QUICK WAFFLES.
4 eggs.
i tablespoon melted butter.

1 pint milk ; pinch of salt.

2 teaspoons baking powder, in flour enough to make
thick batter.

Heat irons well, before filling.

RICE WAFFLES.

i cup boiled rice. Butter the size of a walnut.

1 pint milk. J teaspoon soda.

2 eggs> l teaspoon cream tartar.
Flour for thin batter, to bake in waffle-irons.

CRACKERS,
i cup butter.
4 cups flour.
I teaspoon salt.

Mix thoroughly together, and add more flour if necessary
to make them hard and brittle. Pinch off little pieces and
roll each one by itself, thin. Cut it in the shape desired.
Prick with a fork and bake in a moderate oven.

GRAHAM CRACKERS.

i quart Graham flour.

ij- cups very cold water.

Knead very hard for fully 20 minutes, using more flour if
the dough is not stiff enough. Roll out like pie-crust, cut
in shapes, prick with a fork, and bake 1 5 minutes in a mod-
erate oven. Let get cold before putting away.

GRAHAM FRUIT CRACKERS.

| cup sweet cream.

i cup currants, cleansed, and well dried.
£ teaspoon soda.
^ teaspoon cream tartar.

Put into a pan i full cup sifted Graham flour and the
same of white flour ; sift the cream of tartar through it 2 or

3 times. Dissolve the soda in a teaspoon of hot water and

169

Short Bread. BREAD Toast.

stir into the cream. Add this to the flour, forming a stiff
dough, knead as little as possible. Roll into a very thin
sheet, spread with the dried currants. Cover this with an-
other very thin sheet of dough. Roll the rolling-pin over it,
pressing the layers well together. Cut into small squares,
prick deeply with a fork, and bake in a moderate oven.

SCOTTISH SHORT-BREAD.

4 cups fine flour. 2 cups butter.

i cup white sifted sugar.

Knead well together without any wetting. After it is
thoroughly worked and kneaded, roll out to half an inch
thickness and put it on a paper in a dripping-pan, and bake
slowly until done and crisp. It is customary to put a few
caraway seeds and bits of orange peel on top.

BREAD FOR COMMUNION.

Mrs. M. J. Hurford, Brownsville, Pa.

4 cups flour. i tablespoon butter.

| cup sugar. 2 teaspoons baking powder.

Mix with sweet milk as stiff as biscuit dough and bake in
one loaf.

BUTTERED TOAST.

Cut bread of medium thickness. Toast each side over a
clear fire, until a golden brown. Dip the edge all around
quickly in hot water, but keep the center of the piece dry.
Spread generously with butter. Put the slice on a plate,
cover closely and set in the oven to steam. Add each slice
until all are done. Serve immediately.

MILK TOAST.

Put a quart of milk over boiling water to heat. When
nearly boiling hot, stir in a small tablespoon of flour mixed
smooth in £ cup cold milk. Let cook for a minute or two.
Season with salt and pepper, and a large spoon of butter.'
Dip each slice of toast in the milk separately. Place in a
tureen, and pour the gravy over the whole.

*22 •

Toast. BREAD. Sandwiches.

FRENCH TOAST.

Mrs. A. S. J.

Make a batter of 2 eggs, ^ cup milk, pinch salt, and
teaspoon corn starch. Dip thin slices of bread in, and fry
brown in a well-buttered frying-pan. If the bread is very
dry, dip in water first.

STRAWBERRY TOAST.

Mrs. John Wilber, Chicago.

One-third cup butter and I cup sugar creamed together, and
well mixed with I quart strawberries cut up with a knife.
Pour the whole over slices of French toast in a platter.

Serve hot.

EGG TOAST.

Mrs. J. R. Jackson, Centerville, Miss.

Split cold biscuit and brown in the stove. Then dip each
piece in boiling milk, seasoned with melted butter. Then
poach some eggs and put one on each piece of biscuit.

TO FRESHEN STALE BREAD, BISCUIT, OR CAKE.

Dip in cold water tor an instant, then put into a hot oven
for 10 minutes.

STEAMED BREAD OR BISCUIT.

Very dry bread or biscuit are very nice for breakfast if
steamed a few minutes.

SANDWICHES.

Cut bread in even slices of medium thickness. Spread
thinly with butter. Divide the slice in two. Lay on one
half a thin slice of any cold meat, boiled or roasted, or
pressed meat of any kind, or grated ham and mustard.
Lay the other half of the slice on. Biscuit may be used
instead of bread.

CHEESE SANDWICH.
Take slices of brown bread and butter and put slices of

I/I

Omelet. BREAD. Cracked Wheat

rich cheese between. Place on a plate in a hot oven and
let the bread toast. Serve very hot. Allow one sandwich
for each person.

ROLLED SANDWICHES.

Cut freshly-made bread lengthwise of the loaf with a
sharp knife, in thin, even slices. Spread with butter before
cutting. They are nicer to discard the crust entirely
Then put on a thin layer of grated ham. Roll up like a
jelly-roll. Wrap tightly in a cloth to keep them in shape
until wanted. Serve the same day the bread is made if
possible.

MINCED HAM SANDWICHES.

Chop ham fine and mix with mustard, pepper, and
chopped pickles, and put between slices of buttered bread.

BREAD AND TOMATO OMELET.
Dip thin slices of bread in tomato sa»uce and fry in butter,
until brown.

BREAD OMELET.

Mrs. Z. B. Glynn, East Boston, Mass.

Put bread crumbs into a saucepan with cream or milk ;
salt and pepper. W7hen the bread has absorbed the cream,
break in as many eggs as will suffice for the meal, and fry

as omelet.

OATMEAL.

i cup oatmeal mixed with
4 cups boiling water,
i teaspoon salt.

Cook in a double boiler. If you have none, use a tin pail
set in a kettle of water. Will cook in ij hours, but is better
if cooked longer.

CRACKED WHEAT.

i cup cracked wheat.
4^ cups of salted water.

Cook in a steam cooker or covered pail in a kettle of boil-
ing water, 3 hours.

172
Hominy. BREAD. Mush.

FINE HOMINY.

One cup to 7 of salted water. Cook in steam cooker 4
hours.

CORN-MEAL MUSH, OR HASTY PUDDING.
When the water is boiling, salt it and scatter the meal in
by the handful, stirring constantly. Make it a thick, smooth
batter, and at the last stir in a good handful of flour ; it
helps bind it, and makes it better for frying.

FRIED MUSH.

When hasty pudding is made, it should be put into a
baking-tin to mold ior frying. Cut in slices and fry slowly
in drippings, or lard, a crisp brown on both sides. Eat with
syrup. Many prefer frying the .*xmsh when it is first made
fresh, by dropping it in pats in hoi: drippings.

GRAHAM MUSH.

Mrs. H. M. Ball, Normal, 111.

One cup Graham to 4 of water. Put the Graham into 2
cups of cold water, make it very smooth and free from
lumps, then stir this into 2 cups of boiling water. Stir rap-
idly, and let it cook for 5 minutes, then set it on the back of
the stove where it will cook slowly for half an hour or
longer. A delicious breakfast dish may be prepared by
adding 3 tart apples sliced as for pies, to the mush, when it
is set back on the stove. Cover it, and do not disturb until
the apples are done. It will take perhaps half an hour.
Serve with cream and sugar.

'HE essentials to good pie-crust are good
sifted flour, good butter, and sweet lard.
Use very cold water for wetting, and roll
the crust from you. A quick oven is nec-
essary for almost all kinds of pies. Nearly
all pies should be eaten fresh. Mince is
about the only exception.

If a little beaten egg is rubbed over the bottom crust of a
pie, it will prevent juice from soaking through it.

The yolks of eggs bind the crust much better than the
whites. Apply it to the edges with a brush.

In all juicy pies, or when there is a tendency for the juice
to run out, take some stiff white writing paper, make a roll
about as large round as a penny and stand upright in a hole
cut in the upper crust. Let it rest on the lower crust. Push
the fruit aside to make room for it. Bake with this funnel
in and the refactory juice will collect in it instead of on the
oven bottom. It is not necessary to paste the paper to-
gether. It will keep its place without any trouble, and may
be removed when the pie is done. Another way to prevent
, the juice from running out of fruit pies is to put the sugar
on the bottom crust under the fruit instead of over it.

In making a large batch of pies, it is just as well to divide
the paste and make the bottom crust less rich than the top
crust.

Mince meat can be made in the fall, and packed away in
jars, for the entire winter. Then it is but little trouble to
make crust for a pie, or the pies themselves may be made

174

Pie Hints. PIES. Pie-Crust.

in large numbers and kept in a cool 'place and heated when
wanted.

Apples may be used for mince pies without peeling.
Chopped fine, the omission will be unnoticed. A lady of
well-known culinary ability says chopped potatoes may be
used instead of apples. Soak over night in vinegar ; no one
will know the difference.

Wild grapes may be put up for winter use in sorghum or
molasses. Fill a jar with grapes and pour the molasses
over until covered with it. Tie a cloth over, and in winter
it will be found of a very rich color and flavor, and is deli-
cious for pies.

Canned pie-plant is one of the most useful adjuncts to a
winter supply of fruits. Nothing tastes better than a pie
made of it in midwinter. It may be used very largely for
pies as the principal filling, by using enough of other fruit
to flavor. The pie-plant readily takes to itself any flavor.
Thus with a scarcity of currants, gooseberries, apples, etc.,
the bulk of the pie may be made of the rhubarb with but
little of the other fruit.

Many of the best cooks of the present day make their
pies without sugar. When baked remove the upper crust
and sweeten. It is a well-known fact that it takes less sugar
than if it is cooked in the pie.

It is unnecessary to detail each fruit in pie-making. Hav-
ing made one or two that are similar, there is judgment
enough acquired to make others.

PIE-CRUST.

i^ cups flour before sifting.

^ cup butter, or a trifle less of lard.

3 tablespoons water ; pinch of salt.

This is for upper and under crusts of a large, round tin or
yellow pie-plate. Put the salt in the flour and sift it. Take
a knife and use in mixing the shortening with the flour.

Plain Crust. PIES. Rich Crust.

Butter will cut up nicer than lard, and will make the crust
more flaky. When it is well cut together, put in the water
very gradually, chopping the mixture, and trying to avoid
wet streaks. Do not knead it with the hands. Sprinkle
some flour on the molding-board ; flour the rolling-pin, take
a little more than half of the crust and gather it into a little
round pile, and roll it out from you. If it is not the proper
shape, turn it at right angles and roll from you again.
When it is of the required size, cover the sides and bottom
of the pie-dish ; finish the upper crust the same way, and
make 3 or 4 gashes in it for the escape of steam. After the
pie material is put in, and the upper crust put on, pinch the
edges of the two crusts neatly together.

PIE-CRUST—PLAIN.

Mrs. David H. Wilkie, Chicago.

Five cups sifted flour, I cup lard, a little salt, J cup of
very cold water ; handle as little as possible. Do not grease
your pie-plates, they are more likely to stick if you do ; you
will find this just right.

PIE-CRUST— VERY LIGHT.

Mix 3 cups flour and J cup water together, roll the paste
out and lay bits of butter upon it, beat up the white of an
egg and brush it all over the paste, fold it, roll it out again,
and repeat the process with more butter till the whole of
the white of egg is used ; it will make the paste rise and
become very flaky.

VERY RICH PIE-CRUST FOR FRUIT PIES.
Take I pound of dried flour and I pound of butter-
Break the butter with your fingers and mix with the flour
as fine as possible, and then with a little cold water mix into
a tolerably stiff paste. Gently roll it, passing the roller in
one direction only — from you. After this lightly fold it
over, and set it aside for 15 minutes in a cool place ; then
repeat the rolling in the same manner, and let it stand

1 76

* : ;

Tart Shells. PIES. Mince.

another 15 minutes. This is to be repeated once more. Be
sure to handle it as little as possible, and to keep it cool.
Bake in a quick oven.

GRAHAM PIE-CRUST.

Graham flour mixed with cream, and salt added, makes a
healthful pie-paste — that is, if pie-crust can be healthy.
The cream answers for both shortening and wetting.

TART SHELLS.

Line patty-pans with a rich pie-crust, rolled thin. Or,
roll paste thin and cut with a large-sized biscuit-cutter.
Then cut another one the same size, and cut from the center
of this with a cup or cutter smaller than the biscuit-cutter.
Take the ring thus made and lay it on the first one and
bake. These shells are used for tarts, oyster patties, etc..
and are a very nice addition to the tea table. For tarts, any
kind of jelly or jam may be used, filling just before serving.

MINCE PIES.

Mrs. M. L. Currey, Detroit, Mich.

4 pounds lean meat, chopped fine after being cooked tender.
3 pounds chopped suet. I lemon chopped — no seeds.
8 pounds chopped apples. J ounce mace.

2 pounds currants. I tablespoon cinnamon.

2 pounds raisins. I tablespoon allspice.

1 pound citron. I tablespoon cloves.
6 pounds brown sugar. 2 tablespoons salt.

Wet with boiled cider and cook together.

Mince Pics.

2 pounds lean fresh beef, after 2 pounds currants.

it is chopped. 2\ pounds brown sugar.

I pound beef suet. 2 tablespoons cinnamon.

5 pounds apples chopped fine. I tablespoon cloves.

I pound raisins chopped. i tablespoon allspice.

I pound whole raisins. i tablespoon fine salt,

i pound Sultana raisins. i nutmeg.

\ pound citron or candied i quart cider, or more.

lemon peel sliced thin. I pint molasses.

Mix and cook till the apple is done.

177

Summer Mince. PIES. Sweet Potato.

SUMMER MINCE PIES.

Mrs. E. B. Baldwin.

4 Boston crackers soaked soft in cold water.

1 cup molasses.
• \ cup vinegar.

2 teaspoons cinnamon.
I teaspoon cloves.

i teaspoon allspice.
Raisins, currants, butter or suet.
Sweeten to taste. This makes 3 pies.

PUMPKIN PIE.

Remove the seeds of the pumpkin, cut into small pieces,
steam till tender, then remove peel and mash fine with Vic-
tor vegetable masher. Or, cut up, peel, and boil in a very
little water till well done and dry. After mashing, to each
quart add I quart milk, 2 cups sugar, I teaspoon each of
cinnamon, ginger, and salt, 4 tablespoons corn starch or 2
eggs. Bake in a custard-pan with an under crust.

GRATED PUMPKIN PIE.

Mrs. Harvey Roe, Mantorville, Minnesota.

One cup grated raw pumpkin, I egg, pinch of salt, \ cup
sugar, spice to suit the taste. Put these ingredients mixed
together in I round pie-tin lined with paste. Add milk to
fill the tin.

SQUASH PIE.

Boil and sift a good dry squash, thin it with boiling milk
until about the consistency of thick milk porridge. To
every quart of this, add 3 eggs, 2 great spoons melted but-
ter, nutmeg, or ginger, if you prefer, and sweeten quite
sweet with sugar. Bake in a deep plate with an under crust.

SWEET POTATO PIE.

Aunt Sally DeBell, Mt. Carmel, Ky.

Boil or stew the potatoes till tender. Put a layer of slices
on the bottom cr\ist, Sprinkle with 2 tablespoons sugar, i
-23

Pine-Apple. PIES. Banana.

of jelly, i of butter, a little nutmeg, and I teaspoon flour
made smooth with 2 tablespoons water. Cover with upper
crust,

SWEET POTATO PIE WITH ONE CRUST.
Boil potatoes tender. Line a pie-dish with gooct pie-
paste, slice potatoes to cover the bottom, sprinkle with
sugar, a light sprinkling of flour, and a pinch of salt ; then
another similar layer with bits of butter dotted over. Fill
the dish with milk, flavor with nutmeg, and bake with one

crust.

PINE-APPLE PIE.

1 small pine-apple, grated. I cup sweet cream.

2 tablespoons butter. ^ CUP sugar.

3 yolks of eggs.

Mix well and bake in under crust only. Beat the whites
to a stiff froth with i cup fine sugar for a meringue.

BANANA PIE.

Make nearly like first recipe for sweet potato pie. Slice
the bananas raw, sprinkle with sugar, butter, J teaspoon all-
spice and boiled cider or jelly. Cover with crust and bake.

LEMON PIE.

Juice and grated rind of I lemon.
I cup sugar.
I cup water.

1 tablespoon corn starch or 2 of flour.

2 yolks of eggs well beaten.

Mix all together and cook in a basin over water. Line a
pie-plate with paste, put in the mixture and bake till the
crust is done. Then whip the whites of eggs to a stiff froth
with 2 tablespoons of sugar, spread over and brown in the

oven.

Lemon Pie.

2 lemons. 2 tablespoons melted butter.

4 eggs- 2 cups sugar.

2 cups water. 3 soda crackers rolled.

Squeeze the juice of both lemons, and grate the rind of

179

Lemon. PIES. Orange.

one. Mix the yolks of the eggs with the other ingredients.
Cover the pan with crust, pour the mixture in and bake till
the crust is done. Beat the whites to a stiff froth, stir in
four spoons sugar, put it on the pie and set it in the oven
for a delicate browning. This is for 2 pies.

LEMON PIE WITH TWO CRUSTS.
For 3 pies take 3 lemons, grated rind and juice, 3 table-
spoons sugar, same of flour, 3 eggs, i pint of syrup, mix well.

LEMON-POTATO PIE.

I raw potato, grated. I cup sugar,

i lemon, grated, with juice. i cup water.
Bake with 2 crusts.

LEMON-MOLASSES PIE.

Mrs. M. M. Jones, Nashville, Tenn.

1 pint best syrup.

2 tablespoons melted butter.

Put into a bowl, and dredge in a teaspoon of flour. Then
grate the yellow rind of 2 small lemons and squeeze out the
juice. Stir together. Line a pie-tin with paste. Put a
layer of the mixture in, then a layer of crust as thin as a
wafer ; then another layer, until there are 3 layers of crust ;
then the mixture and a top crust. This makes 2 deep,
round pies.

LEMON-TAPIOCA PIE.

Mrs. T. S. Bidwell, Chicago.

2 tablespoons tapioca soaked in

i cup water over night.

i lemon, juice and grated rind.

i cup sugar.

i egg. Bake in 2 crusts.

ORANGE PIE.

i orange, juice, grated rind. i cup water ; yolk of I egg

i cup sugar. 2 tablespoons corn starch.

Bake with one crust, and frost with white of egg and
tablespoon sugar.

i So

Service- Berry. PIES. Cranberry.

Orange Pie.
Mrs. M. A. Smith.

One large or two small oranges, grated rind and juice,
yolks of 3 eggs beaten with I cup sugar. Mix this with
orange and add I cup milk or cream. Bake till the pie-paste
is done. Beat the whites with 3 tablespoons sugar and put
on top and brown.

RAISIN PIE.

Mrs. E. B. Baldwin.

One cup raisins — seeded. Stew until soft. Thicken with
flour, like gravy. Sweeten to the taste and bake with two
crusts.

Raisin Pie.

Mrs. M. M. Jones, Nashville, Tenn.

I cup layer raisins, stoned — left whole.

I whole egg and yolk of another.

| cup brown sugar, beaten with the eggs.
Lay the raisins on the crust, dredge with flour, and pour
the mixture over. Bake in one crust. Then take the re-
maining white with 2 tablespoons pulverized sugar for icing.
Brown lightly. More eggs will improve it.

SERVICE-BERRY PIE.

Mr. Wm. H. Rochester, Bowling Green, Ky.

To \ gallon service-berries put a pint of gooseberries to
give a tart taste. Stew them together in water, but they do
not require any sugar. Bake with 2 crusts.

CRANBERRY TART PIE.

Stew cranberries — allowing a pint of sugar and a pint of
water to a quart of berries. Line a pie-plate with paste.
Fill with the stewed berries. Put narrow strips of pie-crust
across the top. A quart should make 2 good pies. Make
with full upper crust, if preferred.

CURRANT PIE.

This fruit makes the best pie when green. The main
thing is to put in sugar enough. Dredge with a small hand-

Currant PIES. Tomato.

fit! of flour and put in about 2 tablespoons water. Bake
with 2 crusts, 15 or 20 minutes.

ENGLISH CURRANT PIE.

Take large English currants, cleanse carefully, and stew
in plenty of water. Sweeten, and thicken with flour till of
the consistency of rich cream. Bake with 2 crusts. A very
good pie in the spring when pie material is scarce.

HUCKLEBERRY PIE.

This pie is improved by mixing currants with the berries.
It is made in the same manner as the above. If no currants
are at hand, put in a little vinegar.

CHERRY PIE.

Of course it is nicer when eating to have the cherries pit-
ted, but either way is admissible. Put in the pie-plate
plenty of fruit, sweeten well, and sprinkle with flour. No
water is needed. The cherries will cook by the time the
crust is done.

CHERRY PIE WITH ONE CRUST.

Cook pitted cherries and chopped apples, equal quantities,
together. Sweeten to suit the taste. Add a sprinkling of
flour, a bit of ginger, and allow J teaspoon cinnamon to
each pie. Cook without upper crust.

PEACH PIE.

Cut the pared peaches and spread the same as apples.
Sprinkle with sugar and a little flour. If the peaches are
very juicy, no water will be required. Bake with two
crusts.

TOMATO PIE.

Fill a pie-plate lined with crust with sliced ripe tomatoes.
Sprinkle I tablespoon flour over it, 2 teaspoons lemon ex-
tract, and 2 cups white sugar. Cover with top crust.
Half-ripe tomatoes, pared and sliced, and seasoned with

1 82

Pie- Plant. PIES. Dried App-e.

ginger, nutmeg, and cinnamon, are used for pies during
scarcity of pie material.

PIE-PLANT PIE WITH ONE CRUST,
i cup stewed pie-plant. 2 tablespoons flour.

Yolk of i egg. i cup sugar.

Bake in one crust. Frost with white of egg and \ table-
spoon sugar.

RHUBARB PIE.

Grandma Graves, Ypsilanti, Mich.

Peel the stalks. Cut into ^ inch pieces. Pour boiling
water over and let remain until cold. This takes the bitter
sour from the rhubarb, thus saving much sugar. When cool,
strew lavishly with sugar, a little butter and a sprinkling of
flour. Half an orange improves the flavor. Bake with 2
crusts.

EMANCIPATION PIE.

Mrs. A. S. J.

For 2 pies take 2 lemons, squeeze out juice ; remove seeds.
Chop rind and pulp very fine with I cup seeded raisins.
Add juice and J cup sugar and i cup water. Spread a layer
of this mixture on the bottom crust, then roll out a very thin
crust and lay on. Then another layer of the mixture, then
the top crust.

[We think a little thickening improves it. — ED.]

FRIED PIES.

Make a good biscuit dough, roll thin about the size of a
pie-plate, put in a spoon of nice dried apple or other sauce,
turn the crust over, cut out with the edge of a saucer to
shape it nicely, and fry in hot lard like doughnuts.

DRIED APPLE PIE.

Soak the apples until quite soft. Then stew till soft
enough to go through a colander. Season with lemon, add
sugar to taste, and i beaten egg for every 2 pies, and a tea-
spoon of butter to each pie. A tablespoon of cream may
be added. Mix and bake with 2 crusts.

Apple. PIES. Buttermilk.

GRANDMA GRAVES' APPLE PIE.
Four or 5 tart apples peeled and quartered. Slice small
and lay evenly around on the pie-paste. Take I cup sugar,
small pieces of butter, I teaspoon cinnamon, and a sprink-
ling of flour over the whole, and 2 tablespoons water.
Cover with rich paste and bake slowly. Green apples
should be stewed before making into pies.

SWEET APPLE PIE.
i^ large sweet apples, grated.

1 egg-

I cup sweet cream.

Milk to fill the pie-plate. Bake in one crust.

APPLE-CUSTARD PIE.

One cup milk, yolks of 2 eggs, 3 or 4 grated apples, small
spoon of melted butter, \ cup sugar, nutmeg to flavor, small
pinch of salt. Bake in one crust. Make a frosting with the
whites of eggs and 2 spoons sugar. Brown delicately.

CUSTARD PIE.

Three eggs, not quite a pint of milk, pinch of salt, 3
tablespoons sugar, flavor with nutmeg. Bake in a large pie-
plate with one crust. The whites may be left out for frost-
ing, if preferred.

CUSTARD PIE WITHOUT CRUST.

Three eggs, 3 tablespoons sugar, ^ cup Graham flour, salt
and flavor. The flour settles to the bottom and forms a
good crust. Fill the pie-pan with milk, mixing a part of it
with the other ingredients first.

BUTTERMILK PIE.

Mrs. F. W. Westgate, Uniondale, Pa.

I cup sugar. I egg.

r J cups buttermilk. I teaspoon butter.

I tablespoon flour.
Stir well together. Flavor with nutmeg, bake in one crust.

1 84

One Egg. PlES. Cream.

ONE EGG PIE.

| cup sugar. I egg.

1 1 cups sweet milk. Pinch of salt.

I tablespoon melted butter. I teaspoon lemon extract.
Bake with one crust.

TEXAS CREAM PIE.

Mrs. A. G. Leffet, Dallas, Texas.

Line a pie-plate with pie-paste. Then put
A layer of butter.
A layer of sugar.
A layer of flour.
A layer of sugar.

Pour milk over and bake.

CREAM PIE.

Mrs. George Trevett, Chicago.

1 pint milk, pinch of salt.

2 scant tablespoons corn starch.

3 yolks of eggs.
J cup sugar.

\ teaspoon lemon extract.

Cook over water. Bake the crust alone in a pie-plate,
then pour the mixture in, and frost with whites of 3 eggs
and 3 tablespoons sugar and J teaspoon lemon extract.
Brown lightly in the oven. 5 eggs will make 2 pies.

STRAWBERRY CREAM PIE.

Line ak dish with paste and fill with fresh strawberries
made very sweet with powdered sugar. Cover with paste
rather thick, but do not pinch down at the edges. When
done, lift the top crust and pour over the berries the follow-
ing, after it is perfectly cold: ,

I small cup milk (or part cream) heated to boiling.
Whites of 2 eggs, beaten and stirred lightly into the

boiling milk.

I tablespoon white sugar.
^ teaspoon corn starch, wet with cold milk.
Stir all together and cook 3 minutes. Replace the top
crust, and sprinkle sugar over the top before serving.

185

Cracker. PIES. Amber.

CRACKER PIE.
2 soda crackers broken in pieces.
\ cup water.

I scant teaspoon tartaric acid.
I cup sugar. Bake in 2 crusts.

COCOANUT PIE.
I cup sugar. I egg.

i^ cups sweet milk. I cocoanut, grated.

\ cup sweet cream (or I tablespoon melted butter).
Baked with one crust. Desiccated cocoanut can be used.

Cocoanut Pie.

Mrs. C. M, Coombs, Bowling Green, Kentucky.

For 2 pies, take

i cocoanut, grated. 2 eggs, well beaten.

I cup sugar. I tablespoon butter.

\ cup sweet milk.

Bake in i crust. If preferred, make a meringue of the
whites of 2 eggs and 4 tablespoons sugar for each pie.

HICKORY-NUT PIE.

1 cup meats, chopped fine. 3 cups milk.

2 eggs- 2 tablespoons sugar.

Bake with one crust. Butternuts may be used, but are so
rich that their use is not recommended.

VINEGAR PIE.

Make a rich pie-paste. On the bottom crust of a round
plate sprinkle i tablespoon flour and I cup light brown
sugar. On this another spoon of flour. Pour over gradu-
ally \ cup vinegar, a pinch of salt, and \ teaspoon cinnamon.
Cover with upper crust.

AMBER PIE— VERY RICH.

Mrs. H. H. Harvey, Bowling Green, Kentucky.

i cup butter,
i cup eggs (about 6).
i cup jelly.
Beat together to a cream and bake in one crust. For the

*24

1 86

Jelly. PIES. Wine- Plant.

meringue, take white of i egg and i cup pulverized sugar.
Beat to a froth and spread over the top and brown lightly.

JELLY PIE.

Mrs. Judge Pillsbury, Bowling Green, Ky.

3 eg£s> beat whites and yolks i tablespoon butter.

separately. 3 tablespoons cream.

5 tablespoons jelly. i nutmeg.

Sweeten to taste. It will depend upon the acidity of the
jelly. Bake in one crust.

TRANSPARENT PIE.

Mrs. Fred Dresel, Maysville, Kentucky.

1 cup sugar. i cup butter, cream together.

Add 2 beaten eggs.

Bake in one crust and put a pie-tin over the pie while
baking. It is nice to take extra whites of 2 eggs with 4
tablespoons sugar for a meringue.

WINE-PLANT AND RAISIN PIE.

Cut the wine-plant in small pieces. Use an equal bulk of
raisins. Sweeten generously ; sprinkle a small tablespoon of
flour over each pie, and a tablespoon of water. Bake in

2 crusts.

CORN STARCH PIE.

Mrs. Fannie H. Bower.

2 tablespoons corn starch. 2 tablespoons sugar.

i pint milk — pinch of salt. i egg — i teaspoon vanilla.

Heat the milk over water, stir in the flour made smooth
with part of the milk, add the sugar, the beaten yolk and
the salt and flavoring. Bake the crust alone, then fill \vith
the mixture. Beat the white of egg with 2 tablespp-sms
sugar and spread over the top. Brown lightly.

NDER this head, I give APPLE DESSERTS,
ROLY POLY, TARTS, PANDOWDY, PLUM
DUFF, CRACKER DESSERT, SALLY LUMN,
DESSERT CAKE, POPOVERS, as well as
DUMPLINGS AND SHORTCAKES. Dump-
lings may be baked, boiled, or steamed,
and be made with either dried or green fruits. Steaming
has superseded boiling to a great extent. It is easier,
which is a great argument in its favor.

APPLE COBBLER.

Fill an earthen pudding-dish | full of tart, juicy apples,
peeled, quartered, and cored, and the quarters cut in two.
Put in a cup of water, and sprinkle with sugar. Cover with
a paste of rich cream biscuit dough, twice as thick as pie-
paste. Gash it and bake nearly I hour. Serve either warm
or cold, and from the dish in which it is baked. Peach cob-
blers are made similarly.

APPLE PUFFS.

1 pint of milk, or part milk and part water.

2 beaten eggs.

2 teaspoons baking powder; salt.

Make a batter rather thicker than griddle cakes. If water
is used, put in a spoon of melted butter. Pare, core, and
chop apples fine. Half fill buttered cups with the chopped
apple, pour in the batter till f full. Set in steamer, and
steam about I hour. Serve hot with cream and sugar fla-
vored, or liquid sauce.

APPLE POT PIE.
Fill a basin \ full of tart apples, pared, quartered, and

i88

Baked Apple DUMPLINGS. Brother Jonathan.

cored. Pour on boiling water and place on stove to cook.
When they begin to boil, put over them a crust made as for
biscuit, cover closely and cook about 20 minutes. Eat with
sugar and cream or hard pudding-sauce.

BAKED APPLE DUMPLINGS.

Pare, quarter, and core the apples. Make a rich, stiff,
biscuit dough. Roll and cut in strips, and take 4 pieces of
apple for each dumpling and wrap 2 or 3 strips of dough
around them, pinching the ends together. Put a quart of
water in a pudding or baking7dish, and I cup of sugar,
and a small piece of butter. Let it get to boiling on top of
the stove. Then place the dumplings in and bake till crust
and apples are done.

BOILED APPLE DUMPLINGS.

Take I quart flour, I tablespoon lard, the same of butter,
I teaspoon soda dissolved in a little hot water, 2 teaspoons
cream tartar sifted through the flour; a little salt, enough
milk to make the flour into a soft dough ; Roll out the
paste less than half an inch thick, cut it in squares and place
in the center of each an apple, pared and cored ; bring the
corners together ; place each dumpling in a small, square,
floured cloth ; tie the top, leaving room enough to swell ;
boil 50 minutes.

BIRD'S NEST.

Anna Peterson.

Pare and slice good cooking apples till a 2-quart basin is
| full. Sprinkle with J cup sugar, and pour over ^ cup of
water. Make a batter of I \ cups milk, 2 eggs, I tablespoon
butter, 1 1 tablespoons sugar, 2 teaspoons baking powder,
and flour to thicken like muffins. Pour over and bake
slowly in a steady oven. Serve with sugar and cream.

BROTHER JONATHAN.

Mrs. A. S. J.

To I pint buttermilk add I teaspoon soda, little salt, and
flour to make a thin batter. Have ready some tart apples

Rolls. DUMPLINGS. Roly Poly.

sliced thin. Mix in the batter. Grease pudding-dish and
pour the mixture in. Bake slowly or steam. Sweet milk
may be used with cream of tartar and soda. Eat warm,
with sweetened cream or any rich sauce.

DRIED APPLE ROLLS.

Stew until done. Rub through a colander or coarse sieve.
Sweeten. Roll out pie-crust very thinjn squares the size of
a pie-plate. Spread them with the apple and fold over twice.
Bake brown. Cut slices off of the end, lay on a dessert-
plate, and serve with amber pudding-sauce.

ORANGE TARTS.

Mrs. Bettie Miller, Cincinnati, O.

The juice and grated rind of an orange, add the juice and
grated peel of J lemon, 4 tablespoons sugar, 2 tablespoons
butter, 2 eggs, except I white. Bake in tart shells.

PEACH PANDOWDY.

Mrs. E. J. Wilber, Chicago.

One quart canned peaches. Pour into a 2-quart basin.
Make a batter of I cup milk, I egg, butter size of an egg,
melted, 2 teaspoons baking powder, flour to make thick
enough to roll out. Cover over the peaches. Put paper
over. Bake till the crust is done. Eat with vanilla sauce.

PLUM DUFF.

Mrs. E. B. B.

I cup butter. I large cup raisins.

I J. cups sugar. 3 eggs,

i cup milk. 2 teaspoons baking powder.

Flour to make stiff batter. Steam 3 or 4 hours.

ROLY POLY.

Mrs. Martha Dimmitt, Maysville, Ky.

1 pint mashed potatoes made very fine and smooth.

2 pints flour. I cup butter.

i pint buttermilk. I teaspoon soda.

Use more buttermilk if

190

Royal Dessert. DUMPLINGS. Popovers.

necessary to make a dough. Spread with dried currants,
cherries, or any preserved fruit. Tie in a cloth and immerse
in boiling water and boil 2 hours. Serve with vanilla sauce,
or any other preferred.

ROYAL DESSERT.

Mrs. M. M. Curtis, Seattle, Washington Ty.

Put | pound butter crackers in a deep dish and pour over
them the vanilla pudding-sauce. Let stand about five min-
utes before serving. It is recommended by some to steam
the crackers first.

SALLY LUNN.

Mrs. Dr. B. M. Baker, Chicago.

One cup sugar well beaten with 3 eggs, I teaspoon of
cream of tartar added to I cup of milk and mixed with sugar
and eggs. Then stir in flour to a thin batter, and add ^ tea-
spoon soda, little salt, and stir briskly, and put in a buttered
pan and bake in a quick oven. Serve with vinegar sauce.

CHICAGO DESSERT CAKE.

Mrs. O. Blackman, Chicago.
I cup sugar.
i^ cups flour.

3 eggs beaten, whites and yolks separately.
I heaping teaspoon baking powder.

Bake in two cakes and put together with the following
cream :

cup milk ; let come to a boil, then add
tablespoon corn starch wet with 2 tablespoons of the
milk.

beaten egg.
tablespoon sugar,
teaspoon lemon or vanilla.
Serve with sauce.

POPOVEkS.

One pint sweet milk, 3 eggs, 9 tablespoons sifted flour,
teaspoon salt. Pour the milk upon the flour scalding hot,
and stir until free from lumps. When cool, add the eggs,

Orange. SHORTCAKES. Cranberry.

beaten to a foam. Bake J hour in buttered cups, and take
from the oven immediately. Serve with cream and sugar,
or sauce.

ORANGE SHORTCAKE.

Sprinkle sugar over 6 peeled and sliced oranges for 2 or 3
hours before using. One quart flour, 2 tablespoons butter,
2 teaspoons baking powder. Cold water. Bake, split open
and put orange between. Eat with sweetened cream. Any
fruit, either fresh, stewed, or canned, may be used for short-
cake.

HARD WINTER SHORTCAKE.

In the absence of fruit of all kinds, make a rich shortcake
and pour over it sweetened cream. In many new farming
districts there is no fruit whatever, and it requires a great
deal of ingenuity to get up desserts.

LEMON SHORTCAKE.

Mrs. F. W. Westgate, Uniondale, Penn.

i lemon.
I cup sugar.
i cup cream.

Grate the outside rind of the lemon, add the juice, stir
together with the sugar, and let it stand 6 hours. Prepare
the shortcake the same as for berries. When ready, add the
cream to the sugar and lemon, and spread between the
layers.

PEACH SHORTCAKE.

1 quart flour. 2 tablespoons butter.

2 teaspoons baking powder. 2 cups sweet milk.

Mix, divide in halves, roll out, bake in 2 round tins.
When done divide the cakes, butter generously, cover with
peaches sliced and sugared. Butter the upper crust, put
over, and serve hot. Serve with sugar and cream, if you
have it.

CRANBERRY SHORTCAKE.

Mrs. Kate Peckham, Dallas, Texas.

Make the cake the same as strawberry shortcake. Cool

192

Strawberry. SHORTCAKES. Brown Betty.

the berries. Make very sweet and juicy. Spread thick on
the cake layers, after they are baked. Leave the juice until
ready to serve. With a rich crust you will have a delicious
shortcake.

STRAWBERRY SHORTCAKE.

Make a very rich biscuit dough ; roll out ^ inch thick, and
put on a round pie-tin. Spread over it butter or lard and a
light sprinkling of flour. Lay another crust over this ;
bake. When done, remove the upper crust and spread on a
thick layer of strawberries and sugar after buttering the
crust well. Lay on the upper. Butter that and spread over
more berries. If any juice is left, pour it on. This will be
found easier than splitting a thick shortcake. And it is bet-
ter to make two or more small cakes than one large one, for
the reason that they can be prepared fresh for late comers,
and for a large table full may be dished out by more than
one person. If strawberries are sandy they must be put in
a colander and rinsed. Then put in a bowl, sprinkled
with sugar, for an hour or two before using. Mash them if

large.

BROWN BETTY.

Peel, cut up, and stew some nice, tart, juicy apples.
Sweeten well, and put into a buttered pudding-dish in alter-
nate layers with cracker crumbs. Add a sprinkling of cin-
namon and small lumps of butter. Make the top layer,
crumbs. Bake, and serve hot, with cream and sugar.

rRlTTERS are a nice addition to the breakfast,
lunch or tea table. Plain fritters and fruit
fritters are often used as a dessert at dinner.
They may be served with powdered sugar
dusted over them, or with maple syrup, or
any liquid pudding sauce. If the tempera-
ture of the fat is right the fritter will rise quickly to the
surface and begin to brown immediately.

Fritter batter may be as thin as griddle cakes. Of course,
they will cook if the batter is thicker, but will take longer
to cook in the center, so a rather thin batter is preferable.
If a very juicy fruit is used, a little more flour should be
added. Baking powder is scarcely needed if the eggs are
well beaten and the whites added the last thing. They are
dropped by spoonsful into smoking hot fat, and fried like
doughnuts.

PLAIN FRITTERS.

2 eggs. 1 3 cups flour with

i cup milk — pinch of salt. i teaspoon baking powder.

Serve with powdered sugar, maple syrup, or vinegar sauce.

ORANGE FRITTERS.

2 eggs.

1 cup milk.

2 cups— scant — flour sifted with

1 teaspoon baking powder — pinch of salt.

2 oranges, juice, and pulp.

Shred the oranges in small pieces, and grate the rind of
half of one. Dust with pulverized sugar. The above wiU
serve 8 persons.

*25

194

Apple. FRITTERS. Pine-Apple.

APPLE FRITTERS.

i cup milk. i heaping cup flour.

I full cup peeled chopped ap- 2 eggs — pinch of salt.
pies. i teaspoon baking powder.

LEMON FRITTERS,
i cup milk.
i beaten egg.
ij cups flour.

Add juice and pulp of i lemon. Fry in hot lard by
spoonsful, like doughnuts. Serve with silver sauce, to which
add the grated peel of half the lemon.

GRAPE FRITTERS.

One heaping cup flour, yolks of 2 eggs, 2 tablespoons
salad oil, or melted butter, pinch of spice, and salt, i cup
water. When mixed smoothly, add the beaten whites.
Dip little clusters of grapes in the batter and fry. Take up
and lay on brown paper for a minute, to free them from fat.
Dust with powdered sugar, and serve either hot or cold, as
a dessert.

BANANA FRITTERS.

One heaping cup flour, yolks of 2 eggs, pinch of salt, 2
tablespoons melted lard or butter, i cup water. Add the
whites beaten to a stiff froth, and stir in lightly 2 or 3
bananas cut in thin strips, and fry. Dust with powdered
sugar. The above will make a dessert for 8 persons.

PINE-APPLE FRITTERS.

Either fresh or canned pine-apple may be used. Sprinkle
the slices (they should be thin) with about 2 tablespoons
sugar, and let stand 3 or 4 hours. Make a batter as fol-
lows : Stir a teaspoon of melted butter into 2 tablespoons
flour, add a pinch of salt, and warm milk to make a batter
that will drop from the spoon. Add the beaten yolks of 2
eggs. Beat well ; then add the well-beaten whites. Stir in
lightly, and mix the fruit into the batter. Fry the fritters

195

Cream. FRITTERS. Potato.

piece by piece in hot lard. They will cook in 7 or 8 min-
utes. Lay on blotting paper when done. Sift sugar over

and serve hot.

CREAM FRITTERS.

Melt I tablespoon butter in i pint boiling water. Wet up
a pint of sifted flour with cold water as for starch, and stir
into the hot water, beating well to make it very smooth.
Take from stove and stir in 6 well-beaten eggs, a little at a
time, and beat till very light and very smooth. Have smok-
ing hot lard in a kettle or deep skillet ; drop the mixture in
by spoonsful and fry a light brown. Eat with molasses sauce.

CORN FRITTERS.

I quart grated green corn.
3 eggs.

J cup flour ; salt and pepper.

Add the stiffly-beaten whites of eggs the last thing. Drop
by small spoonsful into the fat.

RICE FRITTERS.

One or more cups of cold boiled rice, ^ pint milk, 2 or 3
eggs, flour to make a stiff batter, with good spoonful baking
powder. Fry in hot drippings. Hominy may be similarly
prepared. Eat with butter, syrup, or jam.

POTATO FRITTERS.

To a saucer full of cold mashed potatoes add 2 beaten
eggs, a pinch of pepper and salt, and 4 tablespoons flour.
Mix, and add sweet milk till of the consistency of thick pan-
cake batter. Bake in small cakes on a hot griddle in fresh
hot lard. Nice with meat of any kind, and to be eaten with
gravy.

GRATED RAW POTATO FRITTERS.

ij dozen large potatoes, peeled and grated.
3 eggs, salt to taste.
3 tablespoons flour.
Mix well and drop into hot lard and fry until done.

196

Tomato. FRITTERS. Clam.

TOMATO FRITTERS.
i quart stewed tomatoes. i egg.

i teaspoon soda.

Flour to thicken like griddle cakes. Fry in a skillet in
hot lard.

CYMLING FRITTERS.

After boiling and reducing to a fine pulp, mix with beaten
egg, season with salt, pepper, and butter ; form into cakes
and fry a light brown in butter or drippings.

OYSTER FRITTERS,

Strain the liquor of the oysters. For a can of oysters, use
a cup of milk, the oyster liquor, 2 well-beaten eggs, 2 cups
of flour, a teaspoon of baking powder, and \ teaspoon of
salt. Mix the batter well. Stir the oysters in and drop the
mixture by spoonsful into hot fat; and fry.

CLAM FRITTERS WITHOUT EGG.

Mrs. Emma Graves, Seattle, Washington Ty.

i dozen clams chopped ; add their liquor.
i tea-cup flour.
i teaspoon baking powder.
\ teaspoon pepper.
^ teaspoon salt.
Drop from a spoon in hot meat drippings.

CLAM FRITTERS.

Take 25 clams and stew them in their own liquor, salt
and pepper them slightly, cook for 15 minutes slowly, drain
the clams, chopping them as fine as possible, removing all
the hard portions first. Make a batter of 4 eggs, with I cup
of sifted flour, and 2 cups milk ; get it as smooth as possible,
mix the clams with it, use butter for frying. A small addi-
tion of parsley is excellent.

ELL-BUTTERED must be the pudding-molds
or basins. Boiled puddings should be put
into boiling water and the water kept
boiling all the time. Have the water
come up as high as the pudding in the
mold. Fill up with boiling water as fast
as it evaporates. If a bag is used, wring it out of hot water,
and flour it well ; and when done, dip into cold water, and
the pudding will come out easily. The same may be done
with a mold. It takes nearly as long again to boil or
steam as it does to bake.

If necessary to wash raisins for puddings, it should be
done the day before, so as to dry them thoroughly. They
are sure to make the pudding heavy if put in wet. It is
better to cleanse currants as soon as bought that they may
be in readiness for use. They need several washings in a
colander, and then should be drained and dried. The taste
of the person, and the character of the pudding, must deter-
mine whether to use hard sauce or liquid sauce.

BEE-HIVE SAUCE.

Mrs. E. B. Baldwin.

Make a hard pudding-sauce, and when beaten very light,
set aside three or four tablespoons in a plate. To the re-
mainder, add cherry, currant, or cranberry juice, or jelly, or
chocolate. Beat the coloring matter in well, and "shape in
a conical form. Roll half sheet of stiff note-paper into a
long narrow funnel. Tie a string around it to keep it in
shape and fill with the uncolored sauce. Squeeze it out
gently, commencing at the base of the cone and winding
about to the top, leaving alternate light and dark stripes.

198

Hard Gold. PUDDING-SAUCES. Vanilla.

HARD GOLD SAUCE.

2 tablespoons butter.
4 tablespoons nice brown sugar.

Cream together and add the beaten yolk of an egg and £
teaspoon vanilla.

HARD SILVER SAUCE.
\ cup butter creamed with
i cup white sugar. Add
£- teaspoon lemon extract.

CR-EAM SAUCE.
£• cup butter.

i cup sugar creamed together. Add
i cup rich, sweet cream.

Stir well together and flavor with J teaspoon each vanilla
and lemon. Put on ice before using.

CREAM AND SUGAR.

If cream and sugar are .served as a sauce, it is better to
pass each separately, as the tastes of people differ in regard
to sweets, some liking more than others.

SOUR CREAM,

Nicely sweetened and flavored, is served with some pud-
dings.

MILK SAUCE.

i cup sugar. 2 eggs.

| cup milk. J teaspoon vanilla.

Beat the yolks and sugar together, and add to the milk
heated to boiling. Simmer about 5 minutes ; add the
vanilla, and just before serving add the beaten whites.

VANILLA SAUCE.

J cup butter. 2 cups water.

i cup sugar. I large tablespoon flour.

i J teaspoons vanilla.

Make the flour smooth with part of the water, and cook
all together over hot water, adding the flavoring last.

199

Lemon. PUDDING-SAUCES. Butter.

LEMON SAUCE.

| cup butter.

i^ cups sugar.

2 tablespoons flour.

Beat together and pour over it I pint boiling water. Stir
to a smooth liquid and add I lemon cut in very thin slices,
without peeling. Remove seeds.

ORANGE SAUCE.

Juice of two oranges.
^ cup sugar — or more if liked.
2 cups cream or milk.

Good for blanc-mange, corn starch, or any pudding re-
quiring cold sauce.

GOLDEN SAUCE.

1 tablespoon flour mixed with

4 tablespoons nice brown sugar. Stir with

2 cups milk. Cook and add

4 yolks of eggs, well beaten, and

1 teaspoon vanilla.

SILVER SAUCE.

2 tablespoons butter and

I cup white sugar. Cream together.

Add the beaten white of I egg and

^ teaspoon lemon. Just before serving add

1 cup boiling water.

EGG SAUCE.

2 cups sugar.

2 eggs. Beat well together, add
6 tablespoons scalding hot milk.
Flavor with I teaspoon vanilla. Serve immediately.

BUTTER SAUCE.

1 cup butter.

2 cups sugar.

Beat to a cream, add 2 beaten eggs and thin with boiling
water.

2OO

Transparent. PUDDING-SAUCES. Moiasses.

TRANSPARENT SAUCE.

2 cups sugar.,
i cup water.

Boil till it thickens, then add 2 tablespoons butter, and I
teaspoon lemon extract.

AMBER SAUCE.

folks 5 eggs.
I cup sugar.
A cup butter.

Beat all together very light and add slowly 2 cups boil-
ing water. Flavor with I teaspoon cinnamon extract.

JELLY SAUCE.

Miss Juliet Cordon.

2 tablespoons sugar. i teaspoon corn starch.

I tablespoon jelly. i pint water.

Cook just enough to incorporate together and leave no

raw taste of the starch. Serve with cabinet pudding.

STRAWBERRY PUDDING-SAUCE.

^ cup butter.
i^ cups sugar.

i pint mashed strawberries.
Cream the butter and sugar ; then stir in the berries.

MAPLE SUGAR SAUCE.

i cup maple syrup.

i teaspoon flour, creamed with

^ cup butter.

1 scant teaspoon nutmeg.

Simmer the syrup and skim it ; add the flour and butter
with nutmeg. Boil up and serve.

MOLASSES SAUCE.

2 cups molasses, and

i tablespoon butter, boiled together.

Flavor with ^ teaspoon each ginger and cinnamon.
Serve hot.

2OI

Cider Sauce. PUDDINGS. Plum Pudding.

CIDER SAUCE.

One tablespoon flour and 2 tablespoons butter, creamea ;
i cup brown sugar, ^ cup boiling water, 4 tablespoons boiled
cider. Simmer together, stirring constantly, and serve hot.

VINEGAR SAUCE.

i cup brown sugar. J teaspoon salt,

i cup water. 6 drops extract of lemon,

i tablespoon butter. i tablespoon vinegar,

i tablespoon flour. Boil together enough to cook the flour.

OLD ENGLISH PLUM PUDDING,
i pound suet chopped fine.
| pound bread crumbs,
pound sugar,
pound flour — scant/
pound rasins, stoned,
pound currants.

pound candied lemon, orange, citron mixed,
quart milk.
6 eggs.

Use dry bread, and rub the inside through a colander.
Weigh after it is rubbed through. Mix suet, bread, and
sugar ; add flour, fruit, and peel, shredded fine. Beat the
eggs, mix with the milk, and add last. I fill several small
basins, tie cloths over the tops, and boil in a wash-boiler 10
hours. In England, I am told, they often cook them longer
still. Any puddings left over should be hung up in a cloth
and may be boiled again, and will be as good as new the
next Fourth of July.

APPLE PLUM PUDDING.
5 large chopped apples.
i cup raisins.
i cup sugar.
i cup sweet milk.

1 cup flour with i teaspoon baking powder.
J cup butter.

2 eggs, pinch of salt.

Bake i hour. Serve with hard silver sauce.

*26

2O2

Apple. PUDDINGS. Washday.

APPLE AND BAKED INDIAN PUDDING.

One pint milk. When scalding hot, stir in J pint Indian
meal and a teaspoon of salt. Take 6 medium sized sweet
apples, pare and cut in pieces, and stir in this mixture.
Bake 3 hours. Serve with sugar and cream and nutmeg.

APPLE-TAPIOCA PUDDING.

Mrs. Clinton Butterfield, Denver, Col.

One cup tapioca soaked 2 hours in 6 cups water. Add 6
chopped apples and I cup sugar. Bake four hours slowly.
Eat warm or cold, with cream.

APPLE-SAGO PUDDING.

For a 2-quart pudding-dish, take I cup sago and put into
a quart of cold water in a basin. Let heat and cook gradu-
ally, adding a pinch of salt, and hot water if it seems too dry.
In the meantime, pare and core apples to cover the bottom
of the pudding-dish, fill the holes with sugar, and season
with nutmeg and cinnamon. Put a cup of water in the dish
and bake till partly done ; then take the dish out, pour the
sago over, re*urn and bake till well done. Serve with sugar
and cream,

APPLE-SUET PUDDING.

Mrs. L. M. New, Madison, Wis.

I cup chopped apples, dried or green.
I cup chopped suet.

1 cup flour.

2 cups meal.

i cup sweet milk.
I cup molasses.

i teaspoon soda. Pinch of salt.
Stear 3i Or4 hours. Serve with any liquid sauce.

BOILED APPLE PUDDING.

Take 6 nice apples, peel and slice into a pudding-dish.
Make a batter of 3 cups milk, 3 cups flour, 2 beaten eggs ;
pf' ch of salt. Pour over the apples, and boil 2 hours.

WASHDAY PUDDING.
Put a layer of bread in a pudding-dish, with little lumps

203

Bird's Nest. PUDDINGS. Lemon.

of butter over them. Then a layer of chopped apple with
sugar and cinnamon. Another layer of crumbs and another
of apple. So on, until the dish is full. Pour over a cup of
water, and bake till the apple is done. Eat with cream and
sugar.

BIRD'S NEST PUDDING.

Mrs. E. B. Baldwin.

Three pints boiling milk, 6 crackers rolled, i cup raisins ;
when cool, add 4 well-beaten eggs and I cup sugar. Pour
the mixture over 4 apples pared and cored with corer. Bake
45 minutes. Serve with liquid sauce.

ORANGE PUDDING.

Six oranges, peeled, sliced thin, and sprinkled with sugar.
Make a boiled custard of i pint milk, yolks of 3 eggs, pinch
of salt, i tablespoon corn starch, and 3 tablespoons sugar.
When cool, pour over the oranges. Whip the whites of
eggs to a stiff froth ; add \ cup sugar, and put on the top.
Set the dish in a pan of water and put in a hot oven a few
seconds till the frosting is browned. To be eaten cold.

ORANGE PUDDING— COOKED.

Two oranges, juice of both and grated peel of one ; juice
of i lemon ; \ pound lady fingers, stale and crumbed, 2
cups milk, 4 eggs, \ cup sugar, I tablespoon corn starch
wet with water, i tablespoon butter, melted. Soak the
crumbs in the milk (raw), whip up light and add the eggs
and sugar, already beaten to a cream with the batter.
Next the corn starch, and when the mold is buttered and
water boiling hard, stir in the juice and peel of the fruit.
Do this quickly, and plunge the mold directly into the hot
water. Boil i hour ; turn out and eat with rich sauce.

LEMON PUDDING.

One scant cup butter, 2 cups sugar, cream together, add
juice and grated rind of 2 lemons, 6 yolks of eggs, and 6
small Boston crackers in I pint milk. Bake. Make a

204

Blackberry. PUDDINGS. Whortleberry.

meringue of 6 whites beaten with 6 tablespoons powdered
sugar. Brown. Serve without sauce.

LEMON PUDDING IN PASTRY.
2 lemons.
| cup butter.

2 coffee cups sugar.

6 eggs, leave out whites of two.

Cream the butter and sugar. Add the beaten eggs and
grated lemon peel. Stir in the juice of the lemons, and
lastly the 2 whites of eggs beaten stiff. Bake in a rich
pastry.

BLACKBERRY-JAM PUDDING.

| cup butter, beaten very light.

I cup sugar.

ij cups flour.

i cup blackberry jam.

3 eggs, beaten separately.

3 tablespoons sour cream.
i teaspoon soda.

i nutmeg.
Bake, and eat with sauce.

BLACKBERRY-JUICE PUDDING.

Mrs. Dolly Lee, Rectorville, Ky.

i cup juice from a can of blackberries,
ij cups flour.
i cup sugar.
| cup butter.

4 eggs.

3 tablespoons sweet cream,
i teaspoon soda.
Bake in pan and eat with sauce.

WHORTLEBERRY PUDDING.

i pint molasses.

i teaspoon saleratus in a tablespoon boiling
water. Let cool.

i tablespoon cinnamon or ginger, as preferred,
i nutmeg grated.
2\ cups flour.
At the last, add 3 pints whortleberries, washed and

Citron. PUDDINGS. Pine-Applo.

drained well. Steam it 4 hours or even longer. Use more
flour if the batter is not stiff enough. Serve with sauce.

CITRON PUDDING,
i cup brown sugar.
^ cup butter,
i cup sweet milk.

1 egg.

2 cups flour.

2 teaspoons baking powder.
J pound sliced citron.

Sift baking powder into the flour ; beat sugar and butter
together ; add the milk, flour, citron, I teaspoon lemon, put
into a 2-quart basin, and steam 3 hours. Serve with trans-
parent sauce.

GINGER PUDDING,
i cup sugar.

1 cup molasses.
| cup butter.

^ cup sour cream.
J teaspoon soda.

2 tablespoons ginger.
Flour as for cake batter.

Bake. Eat with any sauce desired.

JELLY PUDDING.

Miss Lida Berry, Maysville, Ky.

4 eggs.

2 cups sugar.

i cup butter.

i cup cream.

I cup jelly.

Beat yolks with i cup sugar, and butter with the other
cup sugar, stir together, and add cream and whites well-
beaten ; 2 teaspoons vanilla. Bake in a rich pastry.

PINE-APPLE PUDDING.

Author's Recipe.

Put i fresh pine-apple, or a two-pound can, cut into small
pieces, in a pudding-dish, strew plentifully with sugar and
let it stand several hours. Take i quart milk, put the

206

Cocoanut. PUDDINGS. Com Starch.

greater part in a pail and set into boiling water. Use the
remainder of the quart to wet up 6 tablespoons loose sifted
flour. Mix with the beaten yolks of 6 eggs, \ cup sugar,
and \ saltspoon salt. Stir into the scalding milk. When
cooked, remove, and when cool, or nearly so, pour over the
fruit. Make a frosting of beaten whites of eggs, with 3
tablespoons sugar. Put over the the top and brown in a
quick oven.

COCOANUT PUDDING.

1 quart milk.

2 teaspoons — even — corn starch.

3 eggs.

I cup sugar.

i cup cocoanut — grated or desiccated.

i teaspoon butter.

i teaspoon lemon extract.

Scald the milk. Stir in the corn starch with 2 tablespoons
of the milk. Add the other ingredients and bake \ hour, in
a pudding-dish.

COCOANUT PUDDING— VERY RICH.

Mrs. M. J. Hale.

i cocoanut.

I quart milk.

Whites of 8 eggs.

\\ cups sugar.

Grate the cocoanut. Mix with the sugar, milk, and
beaten whites. Let stand \ hour before baking. Then
bake, and watch that it does not whey. Use the milk of
the nut also. Frost with the whites of 2 eggs with 2 table-
spoons sugar extra. Serve cold.

BAKED CORN STARCH PUDDING— RICH.

3 pints milk.

7 tablespoons corn starch ; a pinch of salt.

\ cup sugar.

Yolks 10 eggs.

Scald i quart of the milk. Stir into it the corn starch
wet up with a pint of cold milk. Cook 3 or 4 minutes ; let
cool. Add the well-beaten yolks and the sugar. Bake 30

207

Indian-Rice. PUDDINGS. Rice.

or 40 minutes in a pudding-dish. Serve hot. Make this
pudding after the cocoanut pudding has been made. The
yolks will keep for a day or two in a cool place.

PLAIN CORN STARCH PUDDING.

cup corn starch wet with
cup water.

beaten egg ; pinch of salt. Stir this into
quart of boiling milk. Add
teaspoon extract desired for flavoring.
Let cook 3 or 4 minutes. Eat with liquid sauce, hot, or
is good cold with milk and sugar.

INDIAN-RICE PUDDING.
J cup rice, washed.
3^ tablespoons corn-meal.
I quart milk.
^ cup brown sugar.
I teaspoon butter.

J teaspoon each ginger, allspice, and cinnamon
Put the quart of milk on the stove, and when it comes tt>
a boil, pour in the corn-meal wet with I cup cold milk.
Let boil up well, add the other ingredients, put into a pud-
ding-dish, and bake 2 hours, stirring from the bottom, every
J hour. Be very careful not to scorch the milk if it is put
directly over the fire. A double boiler is safer.
KISS PUDDING.

Mrs. E. B. B

One quart of sweet milk ; 3 tablespoons of corn starch ;
i cup of sugar ; 5 yolks of eggs ; salt ; flavor. Boil the
milk, and stir in the starch wet with cold milk ; add the
sugar and eggs, and let it boil a few minutes. Make a frost-
ing of the whites, with a little more sugar, and brown in
the oven.

RICE PUDDING WITHOUT EGGS.
J cup rice.
3 pints milk.
^ cup sugar.

I teaspoon butter ; pinch of salt.
Stir frequently while baking. It should be of the consis-

208

Tapioca. PUDDINGS. Lemon-Tapioca.

tence of cream when done. Bake 2 or 3 hours. Raisins
may be used, if liked. Eat without sauce.

TAPIOCA PUDDING.

Mrs. A. S. J.

Put I cup tapioca in I quart milk for 2 hours. Then add
\ cup sugar, I cup raisins, yolks of 3 eggs, well beaten, and
a little salt. Bake slowly I hour. Take whites, beat to a
stiff froth ; add 2 tablespoons sugar ; lemon flavor. Spread
over and brown. No sauce required.

CREAM-TAPIOCA PUDDING.

Mrs. Samuel Packard, Oak Park, 111.

Soak 3 tablespoons tapioca in water over night. Put it in
a quart of boiling milk. Cook | hour. Beat yolks of 4 eggs,
with i cup sugar, add 3 tablespoons cocoanut ; stir in and
boil 10 minutes longer. Pour into pudding-dish. Beat the
whites of eggs to a stiff froth, with 3 tablespoons sugar.
Pour over the top. Then sprinkle cocoanut over all. Set
in oven and brown. Serve without sauce.

INDIAN-TAPIOCA PUDDING.
\ cup tapioca soaked over night in
2 cups water. In the morning scald
2 cups milk and stir in it
3^ tablespoons corn-meal wet with
\ cup milk. Add to this
\ cup molasses, the tapioca,
I teaspoon butter and a pinch of salt.
\ teaspoon each of ginger, cinnamon, allspice.
Mix well together. Stir into the mixture I cup cold milk
and bake 2 hours in a moderate oven. Use other flavor-
ing if preferred.

LEMON-TAPIOCA PUDDING.

One cup tapioca soaked in 4 cups cold water 3 hours ; I
lemon. Take half of the lemon, grate the rind and squeeze
the juice into the tapioca. Cut the other half — after peel-
ing and removing seeds —into small bits, and scatter through.
Bake | hour. Serve- hot, with cream and sugar.

209

Graham. PUDDINGS. Blue-Grass.

ORANGE-TAPIOCA PUDDING.

One cup tapioca soaked in 4 cups water 2 or 3 hours ; 3
oranges — peeled and every seed removed very carefully.
Put alternate layers of the soaked tapioca and slices of
orange in a buttered pudding-dish with I cup sugar. Bake
45 minutes. Serve hot or cold, with cream.

GRAHAM PUDDING.

Mrs. F. McKercher, Chicago.

cup molasses,
cup sour milk,
cup fruit.

cups Graham flour,
teaspoon salt,
teaspoon soda.
^ teaspoon cloves.
I teaspoon cinnamon.

Steam 2 hours and put in the oven for half an hour.
Serve with any sauce preferred.

ELECTRIC PUDDING.

Mrs. M. L. Galloway, Marseilles, 111.

I cup Graham flour.
I cup corn-meal.
i cup white flour.
i cup cream.
^ cup molasses.

i teaspoon soda. Steam 3 hours.
Serve with sugar and cream, or with liquid sauce.

BLUE-GRASS PUDDING.

Mrs. Bettie Reese, North Fork, Ky.

5 eggs> beaten separately.

cup sugar.

cup molasses.

cup butter.
3 cups flour.

cup buttermilk.

pound raisins, cut up.
J teaspoon soda.
Spice, if desired. Grease the pan well, and steam 2\
hours. Serve with lemon sauce.

210

Rolled. PUDDINGS. Cabinet.

ROLLED PUDDING.

One pint flour, 2 small teaspoons baking powder, salt,
milk to make soft enough to handle. Roll thin ; spread all
over it fresh cranberries, candied cherries, or any sauce.
Roll up like a jelly-roll. Lay in steamer and steam I hour.
Serve with lemon sauce.

PUDDING L' ELEGANTE.

Mrs. Jeanie J. H. Norton, Middletown Springs, Vt.

Place in a mold a layer of slices of bread or cake. Cover
this with jam of any kind. Then another layer of bread
and jam until the mold is f full. Pour over this a custard
made of 2 eggs, a pint of milk, a pinch of salt, and J cup
sugar. Boil 2 hours. Lemon sauce.

BAKING-DAY PUDDING.

Grandma Graves.

On baking day, take ij cups dough, work in a little
shortening, place in a basin. Let it get light and steam I
hour. If the basin has no tube, put an inverted cup in the
center. Eat with vanilla sauce.

BUCKEYE PUDDING.

Mrs. Oliver P. Arnold, White Pigeon, Mich.

I cup raisins.
i^ cups molasses.
i cup warm water.
2j cups flour.

Dessert-spoon soda — yolks 2 eggs.
Steam 2 hours. Silver sauce.

CABINET PUDDING.

Miss Juliet Corson.

Use a smooth, plain mold with straight sides. Butter it
thickly with cold butter. Stick all around it, on the sides
and bottom, small slices of French candied fruit, if wished
very fine, or raisins and currants for a plainer pudding.
They may be put on in rings, stars, or any fancy shapes.
Half a pound is sufficient for a 3-pint mold. Place slices of

211

Cottage. PUDDINGS. Puff Pudding.

cake, sponge is best, on the layers of fruit ; then fill the
mold with alternate layers of fruit and cake. Pour over all
a simple custard made of 6 eggs, pint of milk, and 4 table-
spoons sugar. Steam the pudding, either in a kettle of
water over the fire, allowing the water to come half way up
the side, or in a pan of water set in the oven. Cook about
45 minutes ; but test it by running a knife down the center.
If no liquid adheres, it is done. Bread may be used instead
of cake. Serve with jelly sauce.

COTTAGE PUDDING.

One cup milk, 2 cups flour, 2 eggs well beaten, a little
salt, I teaspoon soda, 2 cream of tartar. Bake quickly and
eat hot with rich sauce.

BATTER PUDDING.

Mrs. Julia B. DeLon, Chicago.

Seven eggs, 11 heaping tablespoons of flour, I quart milk,
i teaspoon vanilla, I teaspoon salt. Bake and serve with

butter sauce.

FRENCH PUDDING.

1 cup sweet cream.

3 eggs » pinch of salt.

2 cups flour.

I teaspoon baking powder.

Bake in a square tin. Serve hot with hard sauce. In
time of ripe currants, stir a cup of them into the sauce.

1-2-3-4 PUDDING.

1 cup butter.

2 cups sugar.

3 cups flour.

4 eggs.

I cup sour milk.
J teaspoon soda.
Bake in a pan and serve with butter sauce.

PUFF PUDDING.

Mrs. Dr. B. M. Baker, Chicago.

One quart milk, 6 eggs, 6 tablespoons flour, salt. Bake
2O minutes. Serve with lemon sauce.

212

Queen. PUDDINGS. Chocolate.

QUEEN OF PUDDINGS.
I pint fine grated bread crumbs.
I quart milk.
I cup sugar.
Yolks of 4 eggs beaten.
Grated rind of I lemon.
Piece of butter the size of an egg.

Bake until done, but not watery. Whip the whites of the
eggs stiff, beat in a teacup of sugar, in which has been
strained the juice of lemon. Spread over the pudding a
layer of jelly ; pour the whites of the eggs over this ; re-
place in the oven ; brown slightly. To be eaten cold with-
out sauce.

BREAD PUDDING.

One quart milk, I pint bread crumbs, 2 eggs, pinch of
salt, i tablespoon butter. Bake about 20 minutes. Serve
with hard silver sauce, unless it is preferred to sweeten the
pudding before baking.

BOILED BREAD PUDDING.

Take pieces of dry bread, about a quart, soak in warm
water till soft. Add 3 beaten eggs, I cup of sugar, I cup of
raisins. Mix well. Boil in a bag or pudding-mold an hour
or two. Serve with vanilla sauce.

CRUMB PUDDING.

Mrs. L. Currey, Detroit, Michigan.

One quart bread crumbs, softened in boiling water, I cup
chopped suet, I cup currants, or any other fruit, ^ cup
molasses, 2 eggs, pinch of salt. Bake in a hot oven about
J hour. Serve with any kind of sauce.

CHOCOLATE PUDDING.

I quart milk.

14 even tablespoons grated bread crumbs.
12 tablespoons grated chocolate.
6 eggs.

I tablespoon vanilla (less if very strong).
I cup sugar.
B'at 4 yolks and 2 whole eggs very light with the sugar.

213

Napoleon PUDDINGS. Almond.

Scald the milk and pour it hot over the bread and chocolate.
Add the eggs, sugar and vanilla, and more sugar if desired
sweeter. Pour into a buttered pudding-dish and bake I
hour in a moderate oven. When cold pour over the 4 whites
well beaten with 4 tablespoons powdered sugar and I tea-
spoon vanilla.

CHOCOLATE PUDDING— PLAIN.

3 tablespoons grated chocolate,
i quart sweet milk.

^ cup sugar.

4 tablespoons corn starch.

Scald the milk over hot water. Stir in the corn starch
dissolved in a little cold milk with the chocolate. Add the
sugar and stir until cooked. Eat with cream or hard sauce.

NAPOLEON PUDDING.

Mrs. Elliott Durand, Chicago.

Line a deep plate with rich paste. Cover with a thick
layer of preserves, covered with a tablespoon of chopped
almonds and half as much candied lemon peel. Beat well,
separately, 4 yolks and 2 whites of eggs, add a coffee-cup of
sugar, J pound of butter melted. Mix thoroughly and pour
over the preserves. Bake in a moderate oven. Cover with
a meringue made of the whites of 2 eggs and 2 tablespoons
sugar. Brown delicately.

ALMOND PUDDING.
| pound sweet almonds blanched and chopped

fine.

I teaspoon rose water.
6 eggs well beaten.

4 tablespoons powdered sugar mixed with eggs.
I quart sweet milk.

3 tablespoons powdered crackers.

4 tablespoons melted butter.
4 ounces citron shredded fine.

Add almonds after the other ingredients are mixed to-
gether. Line a pudding-dish with rich pie-paste. Pour the
mixture in and bake till done. Serve cold. Make at least
12 hours before serving, if possible.

214

Transparent. PUDDINGS. Snow.

TRANSPARENT PUDDINGS.

Miss Olive Parker, Tollesboro, Ky.

4 yolks of eggs, well-beaten.
I cup sugar.
I cup butter.
| nutmeg grated.

Cream the butter and sugar ; add the yolks. Bake in
tart shells. Will make about 3 dozen. Beat the whites
with 4 tablespoons sugar and I teaspoon lemon extract, and
put on as a meringue. Brown lightly in a quick oven. A
cup of cream is used with the above ingredients when
wanted richer.

SAGO PUDDING.

Four tablespoons sago soaked in water all night. In the
morning add 3 cups milk, 4 eggs, pinch of salt, I small cup
sugar. Lemon peel, cinnamon, nutmeg, either, or all.
Bake slowly.

CASSAVA PUDDING.

One pint milk. Stir in J cup cassava, J cup cocoanut, 2
eggs, i tablespoon butter ; salt, sugar, and vanilla to taste.
Cook like boiled custard. When done, put it in the dish in
which it is to be served, and beat the white of I egg to a
stiff froth with I tablespoon sugar, and lay over the top
smoothly, and brown in the oven. Eat warm or cold, with

jelly.

SNOW PUDDING.

Half box of gelatine, whites of 3 eggs, 2 cups sugar, pint
of hot water, juice i lemon. Dissolve gelatine in the water;
then add lemon-juice and sugar ; mix well, and strain
through flannel into a large mixing bowl. When cool
enough to begin to thicken stir in the whites of the eggs
beaten to a stiff froth with egg beater, and beat until it is
thick and snow-white all through. It will take a half hour
or longer, and the colder the better. Tnrn into molds which
have been dipped in cold water, or pile in pyramid form in
the center of a glass dish, leaving a space all around. Keep
on ice till the next day. Make a soft custard with a pint of

215

Minute PUDDINGS. Indian.

milk, yolks of 3 eggs, pinch of salt, 4 tablespoons sugar,
little grated lemon rind. The custard should be very cold,
and if the pudding is in a pyramid, pour the custard around
it (not over it). If in a mold, serve the custard from a
pitcher.

MINUTE PUDDING.

Put i quart milk over the fire, with a bit of lemon peel
or essence of lemon ; let it boil ; then having made a large
cup of flour into a smooth paste with a little cold milk, stir
by degrees into the boiling milk ; let it boil, stirring all the
time until thick ; then dip a bowl in cold water, pour the
pudding in, and let it cool a little before turning it out. Eat
with sweetened cream. The juice of a lemon is an improve-
ment.

BAKED SUET PUDDING.

3 cups milk, scald and pour over

5 tablespoons corn-meal, add

i cup molasses.

J cup chopped suet.

\ nutmeg grated.

i teaspoon ginger, little salt.

Butter a pudding-dish, pour in i cup cold milk, then the
mixture and bake 2 hours.

BAKED INDIAN PUDDING,
i cup corn-meal, stirred slowly into
i quart boiling milk. Let cool ; add
I cup sugar.
\ cup flour.

i tablespoon butter ; 3 eggs,
i teaspoon each cinnamon and cloves.
Half a cup of cold milk may be added also. Bake 3 or 4
hours.

BAKED INDIAN PUDDING, WITH FRUIT.

Mrs. Marrion Clinton, Menasha, Wis.

§ cup corn-meal, stirred into
3 pints scalding milk. Let partly cool, and add
i beaten egg.

i cup raisins, and butter size of an egg.
Spice or ginger added if liked. Bake till it wheys.

216

Indian. PUDDINGS. Suef.

BOILED INDIAN SUET PUDDING,

Author's Recipe.

J pound beef suet chopped fine,
ij cups corn-meal.
ij cups hot water.
2 large spoons flour.
I cup brown sugar.

^ teaspoon each of saleratus, and salt.
Steam 4 hours. Eat with sugar and cream.

BOILED INDIAN PUDDING.
I pint sweet milk.
I teaspoon each of soda, and salt.
I tablespoon wheat flour.
10 tablespoons corn-meal.

1 tablespoon butter.

2 tablespoons brown sugar.
i tablespoon molasses.

4 tablespoons dried berries.
Boil 3 hours.

SUET PUDDING.

Author's Recipe.

I cup fine chopped suet,
i cup brown sugar.
I cup hot water.

1 cup raisins chopped.

2 cups flour.

2 teaspoons baking powder.

i teaspoon each cinnamon, cloves, and nutmeg.
Steam 2 to 5 hours. The longer the better. Serve with
lemon sauce.

SUET PUDDING WITH SOUR MILK,
i cup chopped suet,
i cup molasses.
i cup chopped raisins,
i cup sour milk.

3 cups flour.

i teaspoon soda, salt.

Steam 3 hours. Vanilla sauce. A cup of chopped apples
is sometimes added to this pudding.

PLATE I. — See GARNISHES and DESCRIPTION OF COLORED PLATES.

CAKE — Ornamental Frosting.

FRUIT,

tPERGNE.

DESIGNED AND ENGRAVED EXPRESSLY FOR MRS. OWENS' COOK BOOK BY BAKER & OCX

TIM EL Y HINTS. LOAF C A KES. LA YER CA KES.

COOKIES. DOUGHNUTS. GINGER CAKES.

MISCELLANEOUS.

TIMELY

BUTTER. EGGS. SUGAR. FLOUR. FRUIT COLORING.

CAKE- PANS. HEATING THE OVEN. DIRECTIONS FOR MIXING.

EXTRACTS' FROSTING. OTHER SUGGESTIONS.

VERY delicate cake should be made of but-
ter freed from salt. Wash it in very cold
water, then press in a cloth till the moist-
ure is out. "Cooking butter" is gener-
ally a rancid commodity, unfit for cook-
ing in any shape. Those who use cream-
ery for the table, can procure dairy butter several cents a
pound cheaper that is good and sweet, and will do nicely
for cooking. In fact, there are those who prefer it for the
table. Butter for cake should be warmed sufficiently
to soften it. Do not melt it, but set it in a warm room be-

forehand.

EGGS.

Fresh eggs are as essential as good butter. " A middling
good egg" is generally a bad one. There are eggs, however,
which smell agreeably, that will not make frosting, but will
beat up light and sweet in a cake batter.

To separate the white and yolk of an egg, break the egg

*2-8

218

Sugar CAKE. Flour.

carefully into a dish. Then with the fingers pick the yolk
up and remove to another dish, letting the white drip be-
tween the fingers. This is quicker than to divide the egg
and pour the yolk from one half to the other.

In breaking eggs always break each one in a dish by it-
self, else by a little careless handling a poor one might be
put with good ones, thus spoiling them all. Strain the
beaten yolks for very nice cake. "Beat separately" means
to beat the whites and yolks separately. The results are
better than if beaten together.

The whites of eggs will beat up much better if the eggs
are kept in cold water for an hour or more.

To beat the whites of eggs quickly, put in a pinch of salt.
Salt cools and also freshens them.

SUGAR.

Pulverized sugar is best for angel food, white sponge cake,
and delicate cake ; granulated sugar for layer cakes and white
fruit cake ; coffee crushed sugar, rolled and sifted, for pound
cakes and rich cakes in general; for coffee cake and fruit
cake, or any dark cake, use brown sugar.

FLOUR.

See chapter on " BREAD."

Flour should always be sifted, and with it the baking pow-
der or cream of tartar.

It is safer not to put in at once all of the flour a recipe
calls for. If it stiffens the batter considerably, it may be
necessary to leave out a small portion of it. Bake a little
of the batter on a paper or a tin before filling the pans. It
will take but a very few minutes, and may be the means of
saving a nice cake.

RAISINS AND CURRANTS.

In using fruit, dredge it with flour. Rub the stems off ot
raisins ; cut with a small sharp knife or scissors to remove
the seeds. For a light fruit cake cut in two only ; for a

219

Almonds CAKE. Coloring.

black cake chop with a chopping-knife, but not so fine as to
be pasty. For a black cake brown the flour. To cleanse
currants, wash in several warm waters, drain through a col-
ander until the water looks clear, then spread out to dry on
a sieve or cloth. A very simple way to cleanse them for
those who have a hydrant and a faucet is to make a little
bag of double mosquito-netting. Put the currants in, tie
the bag to the faucet, and let the water run slowly through
until it runs clear. The currants will be found to be clean
and the bottom of the bag will contain the sediment that is
too coarse to run through.

ALMONDS.

Almonds are blanched by pouring boiling water over
them. The skins will then rub off easily. If one applica-
tion is not sufficient, another will be. The skin is tough and
hard to digest.

The easiest way to reduce almonds to a paste is to
chop them a little, then roll with a rolling-pin. If
rolled on a table, put a light sprinkling of sugar
under them so there will be less oil absorbed by the
board. A marble slab is the best. Use a marble-top table
if you have one and have no slab. It will not harm it.

COCHINEAL COLORING.
2 teaspoons pulverized cochineal.
i teaspoon alum.
I teaspoon cream of tartar.

Mix in I cup hot water. Bottle and cork for future use.
Make it the shade wished by using more or less of the prep-
aration. Coloring may be bought already prepared at fancy
groceries.

PAPER FOR LOAF CAKE.

It is better to put a greased paper in the pans for all
loaves of cake. For very large cakes — especially fruit cakes
—line the pans with 2 or 3 heavy greased papers, pasted
between with a thick paste of coarse flour and water. Paste

220

Cake-Pans. CAKE. Heating the Oven.

the papers together to keep them in place, grease the out-
side of the upper paper, and pour the batter in. This lining
will help very materially to keep the cake from burning on
the bottom.

CAKE-PANS

with tubes bake more uniformly than those without. A
tube may be improvised by using a tumbler, lamp-chim-
ney, or bottle. Grease and stand in the middle of the pan
and pour the batter around it.

HEATING THE OVEN.

Those who burn wood have comparatively an easy task
to get the oven heat just right. It is oftener too hot than
too cool. But with reasonable care, and the selection of
good hard wood, letting the fire burn clear until there is a
heavy bed of coals before the damper is turned onto the
oven, it can generally be regulated to suit the degree of
heat wanted. If fuel must be added, add it by littles in order
to keep the heat as uniform as possible. Fruit cakes and
other large loaf cakes require an oven heat nearly equal to
that required for bread. If the bottom is too hot put the
oven-grate under the cake-pan. If the top is too hot, put a
pan of water or a pie-pan on the grate above the cake. For
patty-pans and layer cakes, let the fire be brisk and hot, to
bake them quickly. Large cakes should rise and commence
to bake before browning, hence the slower heat required.
With a coal fire, the ashes are a source of trouble. The
fire-box should be cleared, and if a quick hot fire is wanted,
empty the ash-pan also. If a slower, steadier heat is
wanted, the draft should be less. Build the fire up fresh and
as soon as there is a bed of clear, bright coals turn the dam-
per for the direct oven heat. If a large baking is to be done,
fill the fire-box even with the oven-plate (never above) and
as soon as the oven is hot close the drafts. A draft from an
open door or window will often check the heat and interfere
very seriously with baking.

The supposition thus far is that the coal burned is the

221

Browning, Etc. CAKE. Baking and Steaming,

anthracite. If soft coal is used, the tendency is to too great
heat, and due care is necessary to keep the fire under control.
The instructions given for wood will apply equally as well
to soft coaL

BROWNING CAKES, ETC.

At the first sign of a cake browning too soon, it should be
covered with smooth, brown paper. It is easy to make
covers for cake-pans and keep them on hand. Use the
paper from groceries and dry goods stores. Cut the corners
from a square, and either pin or take stitches in plaits to fit
the cake. Newspaper will not answer, being too light and
inflammable.

If a cake has to be turned or moved in the oven, do it
very gently.

A plain cake may be baked in a quick oven, but if rich,
the oven heat must be moderate.

A lady says that to prevent cake from falling, lift it up,
and let it drop suddenly to the table after putting it in the
tin. The air-bubbles will rise and when baking there will
be no falling.

If the oven is thought to be too hot do not leave the door
open, but lift one of the stove-lids off a little way, for a
short time.

When a cake is taken from the oven leave it in the pan
for 15 or 20 minutes. Do not put it in the cake-box until

cold.

STEAMING FRUIT CAKE.

Put fruit cake in a steamer and steam 3 hours, then
remove quickly to a well-heated oven and bake I hour.
This has proven more satisfactory than baking alone. It
keeps more moist.

BAKING FRUIT CAKE.

If fruit cake is allowed to stay in the oven till the fire dies
out, it is a great improvement. Plan so as to make it after
dinner, and get it about done before the fire decreases

222
Extracts. CAKE. General Directions.

much ; then leave it till bed-time.- If fruit cake cracks on
the top, it is because the oven is too hot when first put in.
In place of wine or other liquors, you can use an extra egg
and a trifle more spices.

EXTRACTS.

LEMON EXTRACT.

Put the rind of 3 lemons into half a pint of alcohol. In
4 days pour off into a bottle and add I ounce oil of lemon.
This will make a strong flavor at less than half price.
ORANGE EXTRACT.

Orange extract may be prepared in the same manner as
the above.

VANILLA EXTRACT.

Get 3 fresh vanilla beans of a druggist, break them in
small pieces, and put them into J pint alcohol. It will be
fit for use in a few days.

EXTRACTS FOR CAKE

are better and stronger and take less if dropped on top
of the cake after it is baked.

A DELIGHTFUL FLAVORING

for cake is obtained by placing a geranium leaf in the
bottom of a cake-tin and pouring the cake over it.

MAKE READY.

Have all of the ingredients at hand before beginning to
make cake. The fruit should be made ready before hand.
The tins should be papered and greased at the outset.
Earthenware is the best mixing-bowl. A wooden spoon is
better than iron. A large cake batter had better be beaten
with the hand.

GENERAL DIRECTIONS FOR MIXING CAKE.
Work butter and sugar to a cream. Add the yolks of
eggs that have been beaten light, then add the milk or
water, and the flour or flavoring, then the stiffly-beaten
whites of eggs. If fruit is used, dredge it with part of the
flour, and add the last thing. Baking powder and cream of

223
Weights and Measures. CAKE. Frosting.

tartar should be sifted with the flour. Soda is sometimes
dissolved in the milk or water, and sometimes sifted in dry.
NOTE. — Attention is called to "Substitutions" on page
152, and a " Cup of Flour," page 151.

COOKING IN HIGH ALTITUDES.
Less shortening and more flour than the recipes call for
must be used in the mountains. To boil or steam, more
time must be allowed, as water boils at a lower temperature.
In fact, in very high altitudes food cannot be cooked at all,
either by steaming or boiling.

WEIGHTS AND MEASURES.

When recipes are used which specify the amounts by
weight, the table of Weights and Measures, page- 151, will
be of service if scales are not at hand.

FROSTING.

When frosting cake, dip the knife frequently in cold
water.

To make sure that frosting will adhere to the cake, put it
on when the cake is quite warm. Another way is to dust
the cake with flour, then rub it off.

A tablespoon of sweet cream added to frosting will pre-
vent crumbling. A teaspoon of vinegar, it is said, will
answer the same purpose.

Place a rim of stiff paper about a cake to retain the frost-
ing in place until it sets.

QUICK FROSTING.

Take the white of I egg and stir into it all the pulverized
sugar it will take ; spread on the cake, and smooth with a
knife dipped in water now and then.

BOILED FROSTING.

Boil 2 cups sugar with I cup water till it will <~lick in cold
water. Beat whites of 2 eggs to a stiff froth ; \dd to the
syrup, after removing from the stove, and sti/ constantly
till well mixed. It may be used at once.

224

Icing. CAKE. Glazing.

CHOCOLATE FROSTING.

Mrs. J. T. Hewlett, Niles, Mich.

2 whites of eggs ; beat to a stiff froth. Add

ij cups pulverized sugar.

6 tablespoons grated chocolate.

J tablespoon essence of vanilla.

YELLOW FROSTING.

Yolks of 3 eggs, beat very light with I J cups sugar ; flavor
with J teaspoon vanilla.

EGG-LESS FROSTING.

One tablespoon gelatine soaked in I tablespoon cold water
| hour. Add I tablespoon boiling water and i cup pow-
dered sugar. Flavor to taste. Spread on cake while warm.

FROSTING WITHOUT EGGS.

Take I teaspoon gelatine and dissolve in 3 tablespoons of
warm water ; then add I cup powdered sugar and beat until
smooth. Flavor with whatever you like.

BOILED ICING.

Whites of 4 eggs, beaten stiff; I pint of sugar melted in
water and boiled to a clear, thick syrup ; add to it the eggs,
and beat until cold.

CHOCOLATE ICING.
| cup of sweet German chocolate.
| cup of sugar.
* I tablespoon of sweet cream.

i egg, well-beaten ; all simmered together in a
dish. Set in boiling water, till it is a thick paste.

GLAZING FOR CAKE.

Take the beaten white of i egg, stir it well in a basin with
a little water, let boil, and while boiling put in a few drops
of cold water ; then stir in a cup of powdered sugar. Boil
to a foam, and then use.

225

LOAF CAKES. Bride s

LOAF CAKES.

GROOM'S. BRIDE'S. FRUIT. POUND. CHOCOLATE.
GOLD. SILVER. OTHER LOAF CAKES. •

GROOM'S CAKE,
i pound butter.
i pound sugar
I pound browned flour.
3j pounds currants.
2£ pounds raisins.
\ pound citron.
10 eggs.

\ teaspoon soda.
\ cup molasses.
\ gill rose-water,
\ ounce mace.
\ ounce cinnamon.
\ ounce cloves.
i nutmeg.

BRIDE'S CAKE.

| pound butter.

I pound sugar.

i pound flour.

Whites 1 6 eggs.

\ teaspoon soda.

i^ teaspoons cream tartar.

i teaspoon peach flavor.

Cream the butter and sugar. Have the whites of eggs
beaten to stiff froth by some one else. Put together, and
before stirring add the flour sifted with the cream of tartar.
Stir very gently, do not beat — add the flavor, then the soda
dissolved in a spoon of vinegar. Stir the batter one way
only, and bake in a moderate oven.

See Weights and Measures, page 151, if you have no
scales.

226

Wedding. LOAF CAKES. Pl-.-m.

WEDDING CAKE.

Mrs. W. F VanBergen.

I pound sugar.
i pound butter.
I pound flour.
I pound citron.
3 pounds raisins.

3 pounds currants.

24 large eggs or 30 small ones.
I gill rose-water.

1 cup molasses.

4 nutmegs.

3 teaspoons cloves
3 teaspoons cinnamon.
3 teaspoons allspice.

PLUM CAKE

Miss Fannie DeBell, Mt. Carmel, Ky.

2 cups butter.
2 cups sugar.

Cream together ; then add

1 2 eggs; leave out 2 whites. Beat separately,
then mix. Add

2 cups flour.

2 pounds currants.

2 pounds raisins.

J pound citron.

J pound dates.

J pound almonds, weighed before shelling.
Juice of 3 lemons in a cup ; fill cup with rose-water or
clear water. Dredge the fruit with flour after chopping it
fine. Stir all together and add

\ ounce of mace.

i teaspoon cloves.

\ ounce cinnamon.

i nutmeg grated.

And just as you 'put in the oven add i teaspoon soda dis-
solved in i tablespoon molasses. If the cake is to be iced
put the icing on while the cake is warm. The almonds
should be blanched and chopped as directed on page 219.

22?
Fruit. LOAF CAKES. Fruit

FRUIT CAKE.

Mrs. E. B. Baldwin.
2 pounds flour.
2 pounds sugar.
2 pounds butter.
6 pounds currants.
4 pounds citron.
10 pounds raisins.
i pound almonds.
20 eggs.

I gill rose-water.
i ounce mace.

1 ounce cinnamon.
\ ounce cloves.

2 nutmegs.

The yellow of 3 fresh lemons grated. Beat the butter to
a cream ; add the sugar ; beat with the hand until very
light ; add the rose-water, then add the eggs (they must be
well beaten), and the flour ; next, the spices, lemon, and
blanched almonds, chopped fine. Lastly add the fruit,
dredged with a little flour. The raisins should be chopped
not very fine, and the citron shredded fine. Bake from 4 to
6 hours.

Fruit Cake.
Mrs. Orson Potter, Bloomington, 111.

2 pounds butter.

2 pounds sugar.

3 pounds flour.

2 pounds currants.

2 pounds raisins.
i£ pounds citron.

3 cups molasses.
20 eggs.

1 teaspoon soda.

2 teaspoons cream tartar.

i tablespoon powdered mace.

1 tablespoon cinnamon.

2 teaspoons cloves.
2 grated nutmegs.

This cake will serve 40 persons. It will make 2 large or
3 medium-sized loaves.

228

Empress. LOAF CAKES. Black.

EMPRESS FRUIT CAKE,
ij cups butter.
3 cups sugar — scant.
3 cups flour.

9 eggs.

ij pounds almonds in the shell.

| pound citron.

J pound raisins, seeded.

I lemon, grated peel and juice.

Cream the butter and sugar. Add the beaten yolks, then
the beaten whites, and part of the flour, then the fruit
chopped and dredged with flour, and the almonds blanched
and chopped.

VILLAGE FRUIT CAKE.

i pound butter.

I pound dark brown sugar.

1 pound flour (browned).

2 nutmegs.

2 teaspoons cloves.

3 teaspoons cinnamon.

10 eggs.

2 pounds figs (chopped fine).
2 pounds chopped raisins.
2 pounds currants.
J pound citron.

2 pounds almonds, shelled, blanched, chopped.
I pint black molasses.

I teaspoon soda.
£ cup rose-water.

BLACK CAKE.

Mrs. L. Currey, Detroit, Michigan.

I pound flour (browned).
ij pounds brown sugar.
ij pounds butter.

3 pounds raisins.

3 pounds currants.
\ pound citron.

I cup molasses.

4 tablespoons rose-water.
10 eggs.

Season with cloves, cinnamon and mace, to taste. Better
have too little, than too much.

229

White Fruit. LOAF CAKES. Quaker Pound.

, WHITE FRUIT CAKE.

1 cup butter.

2 cups sugar.
2^ cups flour.

| cup sweet milk.
Whites of 6 eggs.
i pound blanched almonds — chopped.

1 pound citron sliced thin.
i^ teaspoons baking powder.

N£>YE. — It will take 2 pounds almonds before shelling.

White Fruit Cake.
Mrs. O. Blackman, Chicago.
| cup butter.

2 cups sugar.

i cup sweet milk.

3 cups sifted flour.

I cup stoned raisins, chopped.
3 teaspoons baking powder.
Whites 4 eggs.
Flavor with lemon.

WELCOME FRUIT CAKE.

Mrs. J. A. Reichelt, Chicago.

| cup butter.

\\ cups brown sugar.

3 cups flour.

3 eggs.

\ pound raisins.

\ pound citron.

i teaspoon cinnamon.

\ teaspoon cloves.

\ nutmeg.

\ teaspoon soda.

1 teaspoon cream tartar.

QUAKER POUND CAKE.

Mrs. L. S. Hodge.

2 eggs.

2 cups flour.

i Cup sugar.

^ cup butter.

| cup sweet milk.

^ cup chopped raisins.

i nutmeg, grated. Scant J teaspoon soda.

230

Common. LOAF CAKES. Apple Fruit.

GOOD COMMON FRUIT CAKE.

i^ cups syrup.
J cup melted lard.

cup water.

cup raisins.

cup currants.
; • cup sugar.

egg. 4 cups sifted flour.

tablespoon vinegar.

even teaspoon soda ; pinch of salt.

tablespoon cinnamon.

teaspoon each of nutmeg and cloves.
Bake in a deep bread-pan.

FARMER'S FRUIT CAKE.

i cup dried apples.
J cup sugar.
| cup butter.
ij cups flour.
\ cup sour milk.

1 egg.

2 teaspoons cinnamon.
I teaspoon cloves.

I teaspoon saleratus.

hoak the apples over night and chop fine, and stew 2 or 3
hours in sugar, until they are candied a little

APPLE FRUIT CAKE.

3 cups dried apples,

soaked over night. In the morning, stew in

3 cups molasses. When cold, mix with
3 cups flour,
I cup butter.
3 eggs.

1 teaspoon soda.

2 teaspoons cloves.

1 tablespoon cinnamon.

2 cups raisins.

i cup currants,
i lemon, chopped fine.
This makes 2 loaves.

231

Pork. LOAF CAKES. Raisin.

ENGLISH FRUIT CAKE.

^ cake compressed yeast.

i pint flour.

\ teaspoon salt.

| pound currants.

i cup chopped raisins.

I cup sugar.

\ cup shortening.

i ounce citron.

i teaspoon lemon extract.

Use water sufficient to make a sponge of the flour and
yeast. Let the sponge rise ; then knead like bread. When
light again, work in all the other ingredients ; place in the
pan for baking. When light, bake.

PORK CAKE.

i pound fat salt pork, chopped fine, dissolved in

I pint boiling water.

3 cups brown sugar.

i cup molasses.

i pound raisins, or more if liked.

1 pound currants, or more- if liked.

2 tablespoons cinnamon.
i teaspoon cloves.

1 teaspoon soda.

2 teaspoons cream of tartar.
2 nutmegs.

7 cups flour.

RAISIN CAKE.

Mrs. W. F. VanB.

1 cup butter.

2 cups sugar.

i cup molasses.

i cup sweet milk.

i^ cups raisins.

6 cups flour after sifting.

3 eggs.

\ teaspoon soda.

i teaspoon cream of tartar.

Spice to suit taste.

232

Coffee. LOAF CAKES. Spice Raisin.

COFFEE CAKE,
cup cold strong coffee,
cup molasses,
cup sugar.

cup butter or drippings,
cup chopped raisins,
teaspoon soda.

teaspoon each cloves, cinnamon, nutmeg,
cup five times full of flour.

LADY CAKE.

Mrs. O. Jones, South Royalston, Mass.

1 cup butter.

2 cups white sugar.
i cup milk.

6 eggs, well-beaten.

4 cups flour.

J pound raisins, chopped.

i teaspoon cream of tartar.

£ teaspoon soda.

Nutmeg, or any other flavoring.

ALMOND CAKE.

1 cup butter.

2 cups sugar.

3 cups flour.

i cup sweet milk.
Whites of 8 eggs.

1 teaspoon soda.

2 teaspoons cream of tartar.

i pound blanched almonds, cut in small pieces,
Instead of almonds, you can use ij cups of hickory-nut

meats.

SPICE RAISIN CAKE.
I cup sugar.
2\ cups flour.
i cup molasses.
| cup butter.
i cup milk.
i cup stoned raisins.

i tablespoon each allspice and cinnamon,
i teaspoon soda.

233

Clove. LOAF CAKES. Pound.

CLOVE CUP CAKE.
I cup sugar.
i cup butter.
3 scant cups flour.
I cup raisins, chopped.

1 cup milk or water.

2 well beaten eggs.

1 teaspoon soda.

2 teaspoons cream of tartar.
2 teaspoons cinnamon.

2 teaspoons cloves.

WHITE CITRON CAKE,
i cup butter.

3 cups sifted loaf sugar.

4 cups flour.

i cup sweet cream.
Whites of 10 eggs.
J pound blanched almonds.
J pound candied lemon.
I pound citron.

3 teaspoons baking powder.

Slice the fruit very thin, and dredge with flour.

SPICE CAKE.

1 cup butter.

2 cups sugar.

1 cup sweet milk.
4j cups flour.

4 eggs.

2 teaspoons cream of tartar.

i teaspoon each soda, cinnamon, cloves, all-
spice, nutmeg and mace.

OLD-FASHIONED POUND CAKE.

Mrs. Augustine Owens, Tollesboro, Ky.

10 eggs.

I pound flour (about 3 cups).
i pound sugar (about 3 cups).
i pound butter (about I J cups).

Wash the salt out of the butter, cream it with the sugar,
*3<>

234

Soda Pound. LOAF CAKES. Buckeye.

add the well beaten yolks, then the sifted flour, alternately
with the stiffly-beaten whites. Beat with the hand very
thoroughly. Use flavoring, if any is desired.

SODA POUND CAKE.

Mrs. C. S. Johnston, Harford, Pennsylvania.

1 cup each butter and sugar.

2 cups flour.

4 eggs 5 small teaspoon soda ; flavoring.
Rich and moist ; will keep a long time.

WHITE POUND CAKE.

i cup fine white sugar.

^ cup butter.

Beat to a cream and add whites of 2 eggs.
Then beat 10 minutes. Add

i teaspoon cream of tartar, sifted with

i^ cups flour.

^ teaspoon soda.

\ cup sweet milk.

i teaspoon lemon.

Beat all together 15 minutes. Bake i hour in moderate
, in a round basin.

JENNY LIND CAKE.

Miss Sarah Hall, Wallingford, Conn.

\\ cups butter.

3 cups sugar.
i cup milk.

4 cups flour.

5 eggs.

\ teaspoon soda.

1 teaspoon cream of tartar.

BUCKEYE CAKE.

Mrs. C. S. Johnston.

3 eggs.

\\ cups sugar.
\ cup butter.
\ cup milk.

2 cups flour.

\ teaspoon soda.

i teaspoon cream of tartar.

235

Watermelon. LOAF CAKES. Marble.

WATERMELON CAKE.

WHITE PART.—

2 cups pulverized sugar.
| cup butter.

§ cup sweet milk.

3 cups flour.
Whites of 5 eggs.

2\ teaspoons baking powder.
RED PART.—

\ cup butter.

1 cup red sugar sand.
\ cup milk.

2 cups flour.

5 yolks of eggs.
\ pound raisins — whole.
I tablespoon baking powder.

Put the red batter in the center of the pan, and the white
around the outside.

MARBLE CAKE.

LIGHT PART.—

1 cup butter.

2 cups white sugar.

1 cup sweet milk.

3 cups flour.
Whites of 7 eggs.

2 teaspoons cream of tartar.
i teaspoon soda.

i teaspoon lemon.

DARK PART.—

1 cup butter.

2 cups brown sugar.

1 cup molasses.

\ cup sour cream.

5 cups flour.

Yolks of 7 eggs. Pinch of pepper.

2 tablespoons cinnamon.

i tablespoon each nutmeg, cloves, and allspice.
i teaspoon each vanilla and soda.

Butter the cake-tin and put in alternate spoonsful of the
light and dark batter.

236

Gold. LOAF CAKES. Angels' Food.

GOLD CAKE.

Mrs. E. B. B.

\ cup butter.

\\ cups sugar.

2,\ cups flour.

\ cup milk.

\ teaspoon soda.

i teaspoon cream of tartar.

Yolks 6 eggs.

i teaspoon vanilla.

Frost with yellow frosting.

SILVER CAKE.

1 cup butter.

2 cups sugar.

3 cups flour.

\ cup sweet milk.
\ teaspoon soda.
i teaspoon cream of tartar.
Whites 6 eggs.
i teaspoon lemon.
Frost with white frosting.

This is also an excellent recipe for layer cakes ; likewise
for a light fruit cake.

PLYMOUTH CAKE.

Miss Sarah Hall, Wallingford, Conn.

i cup butter.

3 cups sugar.

i cup milk.

3 eggs.

3^ cups flour. Small teaspoon saleratus.

ANGELS' FOOD.
\\ cups pulverized sugar.
i cup flour.

i teaspoon cream of tartar.
Whites of 10 eggs.

Beat the whites to a stiff froth. Sift the sugar 2 or 3
times, and add it very lightly to the eggs. Sift the cream
of tartar through the flour, after sifting the flour alone, four

237

Sponge Cakes. LOAF CAKES. Sponge Cakes.

times. Add it very carefully, mixing as gently as possible.
Then add rose-water to flavor. Some prefer lemon. Put it
into a bright cake-pan, not buttered, and bake in a moderate
oven about 45 minutes. Try it with a straw. Let it
cool off gradually by leaving the oven door open. Turn the
pan upside down on the tube, if it has one ; if not, set it up
on something. When entirely cold, take out.

SPONGE CAKE.

Mrs. S. E. Duncan.

2 cups sugar.
2 cups flour.
4 eggs.

2 teaspoons baking powder.
I teaspoon lemon.

| cup boiling water.

Add the water last. The cake may seem too thin, but
will come all right from the oven.

SPONGE CAKE.
I quart sugar.
I quart flour.

12 eggs ; pinch of salt ; flavoring.

Bake in a dripping-pan. Requires no baking powder, as
the eggs lighten it sufficiently.

SOUR CREAM SPONGE CAKE.

Mrs. M. J. Hurford, Brownsville, Pa.

I cup sugar.

I cup flour.

^ cup — scant — very thick sour cream.

3 eggs.

Beat whites and yolks separately very thoroughly. Sift
i teaspoon soda and 2 of cream of tartar with the flour.
After mixing beat very hard.

WHITE SPONGE CAKE.

Mrs. J. G. Botsford, Sioux Falls, Dakota.

Whites of 5 eggs, beaten to a froth on a large platter. Add
carefully I cup sugar, and | cup flour, with \ teaspoon cream
tartar sifted through it. Stir in lightly. J teaspoon rose.

238

Dakota. LOAF CAKES. Corn Starch.

DAKOTA CAKE.

Author's Recipe.

Yolks of 5 eggs.
^ cup sour milk.
ij cups sugar.
J cup butter.
I pint flour.

1 teaspoon soda.
^ nutmeg grated.

EVERYDAY CAKE.

Mrs. W. F. Van Bergen.

§ cup butter.
i^ cups sugar.
| cup milk.

2 J cups flour, after sifting.
2 eggs.

1 teaspoon vanilla.

2 teaspoons baking powder.

CORN STARCH CAKE.

G. W. Ashard, Vermillion, Dak.

1 cup butter.

2 cups sugar.

i cup sweet milk.

1 cup corn starch.

2 cups flour.

Whites of 7 eggs, and yolk of I egg.

1 teaspoon soda.

2 teaspoons cream of tartar.

Mix flour, starch, and cream of tartar together. Flavor
with i teaspoon almond.

CORN STARCH CAKE— SMALL LOAF.
Whites of 3 eggs.
^ cup butter.
| cup corn starch.
i teaspoon baking powder.
i cup sugar.
£ cup sweet milk.
i cup flour,
£ teaspoon lemon.

239

Eugenia. LOAF CAKES. Snow-Ball.

EUGENIA CAKE.
^ cup butter.

1 cup sugar.
\ cup milk.
i^ cups flour.

3 whites of eggs.

2 scant teaspoons baking powder.

Bake in a pan about 10x4^ inches, 40 minutes, in a mod-
erate oven. Frost with yellow frosting.

CANARY CAKE,
ij cups sugar (powdered is best).
\ cup corn starch.
Yolks 3 eggs.
\ cup water.

2 teaspoons baking powder, in
I cup flour before sifting.
I teaspoon vanilla.

Bake 35 minutes in tin 5x9 \ inches in moderate oven.
Frost with white frosting.

SNOW-BALL CAKE.

Mrs. C. B.

1 cup sugar,
ij cups flour.
\ cup butter.

Whites of 3 eggs well beaten.
\ cup milk.

2 large teaspoons of baking powder.

CHOCOLATE CAKE.

Mrs. J P. Hewlett, Niles, Mich.
2 cups pulverized sugar.
\ cake chocolate, grated.

4 eggs.

I cup flour.

I teaspoon vanilla.

Cook the chocolate to a smooth paste in a very little
milk. Beat the yolks of eggs and sugar to a cream, add
the chocolate, the flour by degrees, the vanilla, and the
beaten whites. Bake in a square shallow pan. Frost with
white frosting. This cake cut in 2 inch squares with white

240

Chocolate. LOAF CAKES. Delicate.

sponge cake makes a very pretty appearance in a cake-
basket.

Chocolate Cake.

1 full cup butter.

2 cups sugar.

3j cups sifted flour.

i scant cup milk.

5 eggs» leaving out whites of two.

3 teaspoons baking powder.

R jb the butter and sugar to a cream ; add the milk ; then
the eggs, well beaten, and the flour lastly, with the baking
powder sifted in. Bake in a dripping-pan. The cake
should be about an inch thick when done. While hot, turn
on to a perfectly flat surface, and spread with chocolate
frosting.

Chocolate Cake.

Mrs. Dr. C. H. Evans.
\ cup butter — scant.

1 cup sugar.

\ cup hot water,
ij cups flour.

2 eggs.

2 teaspoons baking powder.

Bake in a square tin. Spread chocolate icing over the
top. Cut in squares.

DELICATE CAKE.

Mrs. Belle Parker, Tollesboro, Ky.

Whites 13 eggs.

i cup butter. 3 cups sugar.

I cup sweet milk.

5 cups flour.

3 teaspoons baking powder,
i teaspoon lemon extract.

Delicate Cake.

1 cup butter.

2 cups sugar.

3 cups flour, after sifting.
\ cup milk.

Whites of 6 eggs.

2 teaspoons baking powder.

241

White LOAF CAKES. Walnut

WHITE CAKE.
| cup butter.
ij cups sugar.
§ cup sweet milk.
3 cups flour.

1 teaspoon almond extract.

2 teaspoons baking powder.
7 whites of eggs.

CORA BELLE'S WHITE CAKE.

Miss Cora Belle Hewlett, Niles, Mich.

^ cup butter, scant.

2 cups sugar.

1 cup milk.
2| cups flour.
Whites of 3 eggs.

3 teaspoons baking powder.

HOLLIS CAKE.

Mrs. Nellie Roe.
^ cup butter.

2 cups sugar.
I cup milk.
3^ cups flour.

3 eggs.

I teaspoon cream of tartar.
^ teaspoon soda.
I teaspoon lemon.

Put soda in half the milk, the yolks of eggs in the other
half. Beat whites stiff, and put in last. This cake requires
a great deal of beating. Make one very large loaf, or two
small ones.

WALNUT CAKE.

Mrs. Duncan, Sing Sing, N. Y.

| cup milk.

1 cup butter.

2 cups sugar.

3 cups flour.

4 eggs.

1 tablespoon baking powder.

2 cups walnut or hickory nut meats, cut small.

242

Huckleberry. LOAF CAKES. Raised.

1—2—3—4 CAKE.

1 cup butter.

2 cups sugar.

3 cups flour.

4 eggs.

I cup milk.

1 teaspoon soda.

2 teaspoons cream of tartar.

HUCKLEBERRY CAKE.

1 cup butter.

2 cups sugar.

3 cups flour.

5 eggs.

i cup sweet milk.

i teaspoon soda, dissolved in spoon of hot water.
i teaspoon each nutmeg and cinnamon.
I quart huckleberries,
dredged with flour, and stirred in lightly at the last.

RAISED LOAF CAKE.
3 cups bread sponge, rather thick.

1 cup butter or part lard.

2 cups sugar.
i£ cups raisins.

3 eggs.

£ teaspoon soda.

1 teaspoon cloves.

2 teaspoons cinnamon.

Mix the dough and the other ingredients with the hand
very thoroughly. Put into a bread-pan, let rise and bake
without adding more flour.

FIG LOAF CAKE.

Mrs. Morris C. Hutchins, Maysville, Ky.

I cup butter.

1 cup sweet milk.

2 cups sugar.

4 cups flour.

5 whites of eggs.

1 pound figs, cut up.

2 teaspoons baking powder.

Put dough and figs in alternate layers in the pan, and bake.

243

Orange. LOAF CAKES. Feather.

ORANGE LOAF CAKE.
Yolks of 10 eggs.
^ cup butter.
2 cups sugar.
2^ cups flour.

1 large orange grated rind and juice.

2 teaspoons baking powder.

Squeeze the juice in a cup. Add sweet milk till the cup
is | full, and then mix with the other ingredients.

LEMON CAKE.
i£ cups butter.

3 cups sugar.

4 cups flour.
| cup milk.

5 eggs

I teaspoon soda.
I teaspoon cream of tartar.
Grated rind and juice of I lemon.
Makes 2 loaves.

BIRTHDAY CAKE.

Annie and Marrion.

1 cup butter.

2 cups sugar.

3 cups flour.

4 eggs.

I cup milk.

1 teaspoon soda.

2 teaspoons cream of tartar.

Bake in a large dripping-pan, and frost* heavily. When
the frosting is partly dry, mark it off in small squares and
put half an English walnut meat on each one. (A very
delicious cake.)

FEATHER CAKE.

Mrs. J. H. Wilson, Chicago.

I cup sugar.

I cup milk.

2,\ cups flour ; butter, size of an egg.

I teaspoon lemon extract.

\ teaspoon soda.

I teaspoon cream of tartar. Bake slowly.

244

Cream. LOAF CAKES Tea.

CREAM CAKE.

Mrs. S. E. Duncan, Aberdeen, Dak.

I egg. Break into a cup.
Fill the cup with thin sour cream ; mix with

i scant cup sugar.

i \ cups flour.

^ teaspoon — scant — soda.

Pinch of salt.
Very nice also for patty-pans.

PORCUPINE CAKE.
1 egg.

\ cup butter.
i cup milk.

1 large cup sugar.
2i cups flour.

\\ teaspoons baking powder.

When the cake is cold, stick a cup of soft almonds over
the top, and pour over a cream, made as follows:

2 eggs.

i quart milk.

1 cup sugar.

2 tablespoons corn starch.

\ teaspoon vanilla, all cooked over hot water.

SURPRISE CAKE.

Mrs. H. F. Marvin.

i egg.

i cup sugar.

i large tablespoon butter.

1 cup water.

2 cups flour.

2 teaspoons baking powder.

1 teaspoon flavoring.

TEA CAKE.

Mrs. A. G. Leffet, Dallas, Texas.
£ cup butter,
ij cups sugar.

3 eggs.

2\ cups flour.

2 teaspoons yeast powder.

245

One- Egg. LOAF CAKES. Graham.

ONE-EGG CAKE.

Mrs. Kate Peckham, Dallas, Texas.

I cup sugar.

1 cup sweet milk.

2 cups flour.

2 teaspoons baking powder.
I egg, butter size of an egg.

SISTER JULIA'S CUP CAKE.
^ cup butter,
i egg.

I cup sweet milk.
2$ cups flour after sifting.
I cup sugar.
J teaspoon soda,
i teaspoon cream of tartar.

GRAHAM CAKE.

If any reader of this book

Would like a Graham cake,
I give you here a recipe

Which I quite often make.

First take one cup of sugar white,

And butter one-half cup,
Together mix, then add an egg,

And lightly beat it up.

Then take one cup of pure sweet milk,

And well dissolve therein
A teaspoon full of soda so

Its trace cannot be seen.

Then scatter in a little salt, "

And flavor it with spice,
A little nutmeg, if you please,

Or lemon peel is nice.

And then of flour you may put in

Three even teacups full,
And when you've stirred it well around,

Then quickly pour the whole

Into your buttered pan, my dear,

Which ready stands the while,
Then, if you give it a good bake,

'Twill be so nice you'll smile.— MRS. J. B. BRYAN.

246

Cake-Tins. LOAF CAKES. Cocoanut Meat.

CAKE WITHOUT EGGS.
\ cup butter.

1 cup sugar.

\ cup sweet milk.

2 cups flour.

\ teaspoon soda.

I teaspoon cream of tartar.

GRAHAM COMPOSITION CAKE.
I cup butter.
I cup molasses.
I cup light brown sugar.
I cup sour milk.

1 cup chopped raisins.

2 eggs.

I teaspoon soda.

i teaspoon lemon. Graham flour sufficient to
make like ginger bread. Bake i hour.

LAYER CAKES.

CAKE- TINS. PREPARING COCOANUT. FILLING.

In layer cakes, as well as all others that follow, attention
15 called to " Substitutions" on page 152, and directions for
mixing cake on page 222.

JELLY CAKE-TINS.

In making layer cakes, grease the jelly-tins, then
dust some flour over then ; then turn upside down
and shake it off. This prevents sticking. Make any
number of layers desired, from 3 to 6, or even more.
Four is a good average.

PREPARING COCOANUT MEAT.
To get the meat from a cocoanut, cut a hole in the shell,
k4 the milk out, then pound the nut all around. This

247

Frosting. LAYER CAKES. Icing,

loosens the meat ; crack it, take out the pieces, set in a dr/
place for a few hours. It can then be grated. What is not
needed for present use may be sprinkled with sugar and
kept in a cool, dry place till wanted.

QUICK FROSTING.

Break the whites of 2 eggs into a bowl ; do not beat.
Add a tablespoon corn starch and pulverized sugar to make
thick. Mark the frosting on cake when it is warm, so it
will cut easily when dry.

ICING FOR FILLING.

2 whites of eggs.
| cup pulverized sugar.
Beat well together and flavor with J teaspoon extract.

BOILED ICING.

Mrs. A. C. Galloway, Marseilles, 111.

One cup sugar, boiled in J cup of water till it will ''hair."
Then have the white of I egg beaten to a stiff froth, and
keep beating it with an egg-beater while the syrup is poured
on slowly by some one else. It can be used right away, and
is sufficient for a cake of 4 layers, between and on top.

BOILED FROSTING FOR FILLING.

Three cups sugar ; I cup water. Boil to a thick syrup
and pour boiling hot over the stiffly-beaten whites of 3 eggs,
stirring constantly, and flavor with I teaspoon lemon or
vanilla. It can be used immediately, and is enough for a
large cake of 6 layers or more.

WHIPPED CREAM FILLING.

Beat a cup of sweet cream with an egg-beater, and when
about half done, or quite light and frothy, add J cup sugar
and J teaspoon of flavoring, and finish whipping.

ALMOND FILLING.

Whip thick sweet cream, slightly sweetened, to a foam.
Add chopped almonds, or other nut meats ; mix well ; spread.

248

Filling. LAYER CAKES. Roll Jelly,

CREAM FILLING.
\ cup sugar.
i cup sweet milk.
i teaspoon butter,
i dessert spoon corn starch
wet with part of the milk. Cook over hot water.

CHOCOLATE FILLING,
i cup sugar.
\ cup grated chocolate.
i egg ; \ teaspoon vanilla.
Mix well together, without whipping the egg separately.

COCOANUT FILLING,
i cup milk.
i beaten egg.
i tablespoon corn starch dissolved in the milk.

1 teaspoon butter.

2 tablespoons sugar.

Cook over hot water, and add f cup desiccated or fresh

cocoanut.

LEMON FILLING,
i lemon grated peel and juice.
i cup sugar.
i beaten egg.

i teaspoon each water and flour.
\ teaspoon butter.

Mix well together and set in a kettle of hot water. Stir
till it is cooked through. Add more water to it, if liked

thinner.

ORANGE FILLING.

Take the juice of oranges and make thick and creamy with
powdered sugar. Lemon juice may be used similarly.

ROLL JELLY CAKE,
i cup sifted flour.
i cup coffee sugar.

3 eggs.

i large teaspoon baking powder.

Stir quickly, pour into square tin and bake in hot oven ;
turn on flat surface, spread with jelly, and roll.

249

For Jelly, Etc. LAYER CAKES. Cream.

LAYER CAKE

FOR JELLY, CREAM, COCOANUT, CHOCOLATE, ETC.

Mrs. Judge Bennett, Yankton, Dak.

4 eggs.

4 tablespoons water,
ij cups sugar,
ij cups flour.

2 teaspoons baking powder.

This will make 4 good layers. It is a nice recipe for
patty-pans.

SPONGE JELLY CAKE.

Miss Emily A. Kellogg, Mt. Forest, 111.

3 eggs.

ij cups flour.
I cup sugar.
i tablespoon water,
ij teaspoon baking powder.

Bake in layers and put between them the grated peel and
pulp of a lemon mixed with grated apple.

SPONGE LAYER CAKE.

Mrs. Kate Peckham, Dallas, Tex.

I cup each sugar and flour.

3 eggs> and whites of 2 more.
i teaspoon extract vanilla.

4 tablespoons milk, cream, or water.

i teaspoon baking powder ; pinch of salt.
Sift together the flour, sugar, baking powder, and salt.
Make a hole in the center of the flour, break in 3 eggs ;
add the milk. Mix together as quickly as possible, only
beating enough to stir it together well. Bake in 3 layers.
Put together with icing for filling flavored with vanilla.

CREAM LAYER CAKE.
Break 2 eggs into a cup, and fill with thin sour cream.

i scant cup of sugar.

i J cups flour ; pinch of salt.

£ teaspoon — scant — of soda.
If sweet cream is ased, use a scant teaspoon of baking

250

Caramel. LAYER CAKES. Chocolate.

powder instead of soda. Bake in 3 layers. Put together
with soft frosting.

IRVING PARK CAKE.

Mrs. Lizzie Saunders, Red Oak, Iowa.

I heaping cup sugar.

1 cup milk.

2 cups flour.

4 teaspoons baking powder.

5 teaspoons butter.

Four layers. Put together with cocoanut rilling.

CARAMEL CAKE.

1 cup butter.

2 cups sugar.

i scant cup milk.
i^ cups flour.
I cup corn starch.
Whites 7 eggs.

3 teaspoons baking powder.

Bake in a long dripping-pan. For the caramel, take

1 cup brown sugar.
\ pound chocolate.

2 tablespoons butter.
^ cup milk.

2 teaspoons vanilla.

Cook until stiff enough to spread. Then spread over the
whole cake. Cut the cake in two crosswise, place one half
on the other. Set in oven to dry the top.

CHOCOLATE CAKE,
i cup butter.

1 cup milk.

2 cups sugar.

3 cups flour.

4 whites of eggs.
^ teaspoon soda.

i teaspoon cream of tartar.

Bake in two flat tins, 5x10 inches, or in a large dripping-
pan, and divide in two crosswise when done. For frosting,
take i cup grated chocolate and dissolve in a dish over a

251

Almond Nagout. LAYER CAKES. Confectioner's.

kettle of hot water. Take the beaten yolks of 2 eggs, ^ cup
milk, and i^ cups sugar. Boil 7 minutes. Take off, and
add the melted chocolate ; stir well together. Spread
between and over the cakes.

ALMOND NAGOUT.

Mrs. M. L. Currey, Detroit, Mich.
\ cup butter.
\\ cups sugar.
J cup milk.
2 cups flour.
2 eggs.

1 teaspoon soda.

2 teaspoons cream tartar.
i teaspoon lemon extract.

Bake in 4 layers. For the jelly, take

i pound sweet almonds blanched and chopped.
i cup sour cream.
i cup sugar.
i teaspoon vanilla.

Beat all together and put between the layers. Frost all
over with the whites of 2 eggs and | cup pulverized sugar
flavored with lemon.

CONFECTIONER'S CAKE.

Mrs. Mary Van B. Owens, Oak Park, Illinois.
I large cup sugar.

1 cup butter.

3 eggs. ^

\ cup milk.

2 cups flour.

2 teaspoons baking powder.

Take out half of the batter and add to it \ cup of stoned
raisins, J teaspoon cinnamon, cloves, and nutmeg. Bake on
jelly-tins, and place in alternate layers, light and dark, with
frosting between.

CHARLOTTE POLONAISE.

Mrs. Elliott Durand, Chicago.

Make 3 thick layers of cake, i gold, flavored with lemon,
and 2 silver, flavored with almond. Make the cream as fol-

252

Charlotte Polonaise. LAYER CAKES. Rocky Mountain.

lows : i^ pints cream or new milk ; put over water, and add
the yolks of 6 eggs, well beaten with 2 tablespoons arrow-
root. When cooked, divide in two parts. To one part add

2 tablespoons pulverized sugar.

6 tablespoons grated chocolate.

\ pound crushed macaroons.

(Desiccated cocoanut may be used in place of maca-
roons.) To the second part add

I dozen bitter almonds and

6 dozen sweet almonds, blanched and split.

I ounce citron, sliced thin.

4 tablespoons pulverized sugar.

i teaspoon rose.

Color with cochineal coloring. Put the cakes together in
this order: First, a white cake with chocolate cream, then
yellow cake with rose cream, then white cake covered with
icing made as follows : Whites of 4 eggs beaten with I
pound pulverized sugar; add, by degrees, I poun4 sweet
almonds beaten to a paste with rose-water. When nearly
dry, finish with a plain white icing over top and sides. Pro-
cure the almonds ready shelled.

ROCKY MOUNTAIN CAKE.

Mrs. J. A. Reichelt, Chicago.

For the cake, take

^ cup butter.

1 cup sweet milk.
6 whites of eggs.

2 cups sugar.

3 cups flour.

2 teaspoons baking powder.
Bake in 3 deep layers. For the fruit, take

I fresh cocoanut.

I cup stoned raisins.

| pound citron.

^ pound almonds.

I pound dates.

6 large figs.

i cup currants.
Make a thin icing of whites of 3 eggs and 2 cups sugar.

253

White. Mountain. LAYER CAKES. Ice Cream.

Ice both sides of each cake. To prepare the fruit, blanch
the almonds. Grate the cocoanut. Take one-third of the
almonds and chop fine with all of the fruit. Mix with a
small part of the cocoanut. After icing the cakes, spread
the mixture on each layer and sprinkle with cocoanut. On
the top layer spread fruit and use the whole almonds for
decoration, sprinkling plentifully with cocoanut. Desic-
cated cocoanut will not answer for this beautiful cake, it is
not so fluffy.

WHITE MOUNTAIN CAKE.

Mrs. A. C. Hastings, Middletovvn, Vt.

^ cup butter.

2 cups sugar.

3 cups flour.

1 cup milk.

2 eggs.

2 teaspoons cream of tartar.
i teaspoon soda.

Stir together without separating the eggs. Put frosting
between the layers.

WHITE LINCOLN CAKE,
ij cups sugar.
J cu-p butter.
2\ cups flour.
| cup sweet milk.
Whites of 4 eggs.
\ teaspoon cream of tartar.
\ teaspoon soda.

Use \ cup corn starch and 2 cups flour, if desired. Use
lemon filling for the layers.

ICE CREAM CAKE.

6 eggs.

i scant cup sugar,
i cup flour,
i tablespoon water,
i heaping teaspoon baking powder.

Bake in 3 layers, and put whipped cream between and on
top. In the absence of cream, use cocoanut filling.

254

Cocoanut. LAYER CAKES. Gilt-Edge.

COCOANUT CREAM CAKE.

Mrs. M. A. Woodworth, Chicago.

1 cup sugar.
\ cup butter.

2 eggs.

J cup sweet milk.
2 cups flour.

i^ teaspoons baking powder.

Bake in layers. Spread with cream filling while warm,
and sprinkle with cocoanut.

BELVIDERE CREAM CAKE.

Miss Lilla E. Miller, Belvidere, 111.
J cup butter.

1 cup sugar.

| cup sweet milk.
1 1 cups flour.

2 eggs.

J teaspoon soda and

i teaspoon cream of tartar.
For the cream, take

i cup milk.

\ cup flour, or large tablespoon corn starch.

^ cup sugar.

i egg ; pinch of salt.

Mix egg, flour, and sugar with part of the milk, and stir
into the remainder of the milk when scalding hot. Flavor
with ^ teaspoon extract after cooking.

GILT-EDGE CAKE.

1 cup sugar.

2 cups flour.
| cup water.

i tablespoon butter.

1 teaspoon soda.

2 teaspoons cream tartar.
2 yolks of eggs.

Bake in 3 layers. For filling, take | cup sugar in enough
water to melt. Let boil up, add whites of 2 eggs, beaten
stiff. Mix well, add | teaspoon each vanilla and lemon.
Put between and on top.

255

Ribbon. LAYER CAKES. Ribbon Fig.

RIBBON CAKE.

Mrs. Rice, Sioux Falls, Dak.

2 cups sugar.

I cup butter.

i cup milk.

4 cups flour.

4 eggs.

i teaspoon cream of tartar.

^ teaspoon soda.

Have ready two tins alike ; put one-third of the mixture
in each, and bake. To the other third add 3 teaspoons mo-
lasses, i cup of currants, and citron and spices to suit the
taste, and bake in a tin same size as the others. When done
put a layer of the light cake, then spread with jelly, then the
dark cake, jelly, and the light cake on top. Lay a paper
on, turn over on a plate or tin, lay a white paper or cloth
on the top, and put under flat irons or some other weight
until cold. Two flat-irons are about the right weight
to use.

RIBBON FIG CAKE.

Mrs. L. A. Clinton, Chicago, Illinois.

1 cup butter.

2 cups sugar.

3 cups sifted flour.

4 eggs> whites and yolks beaten separately.
i cup milk.

3 heaping teaspoons baking powder.

1 teaspoon vanilla.

Take half the batter, pour it into 3 or 4 jelly-tins. On
each put a layer of split figs, seeds up ; bake.
To the rest add

2 tablespoons molasses.
i cup seedless raisins.

^ cup currants.

i teaspoon cinnamon.

^ teaspoon cloves.

A little more flour. Bake in 2 or 3 jelly-tins. Place
the layers alternately, with frosting between, having a fig
cake for the top.

256

Fig. LAYER CAKES. Orange.

GOLD AND SILVER FIG CAKE.

Use the recipe for gold and silver cake. Bake the silver
cake in 2 long pie-tins. Half fill a long pie-tin with the
gold cake batter. Lay on it a pound of split figs, close
together, dusted with flour. Cover with more batter till the
tin is nearly full. Bake. Put the layers together with frost-
ing, the gold between the silver layers, and frost the top.
Use Mrs. Galloway's recipe for boiled frosting. If you have
too much batter for the gold layers, make a small cake

beside.

FIG CAKE.

Mrs. Morris C. Hutchins, Maysville, Ky.

^ cup butter.

2 cups sugar.

^ cup sweet milk.

3 cups flour.

8 whites of eggs.

2 teaspoons baking powder.

Bake in layers. Beat the whites of 3 eggs with 2 cups
powdered sugar. Spread a thin coating of icing on each
layer, then a layer of split figs, then more icing, another
cake layer, etc., finishing by icing the top.

ORANGE CAKE.

Mrs. Laura A. Brodie, Chicago.

\ cup cold water.
2 coffee cups sugar.
2 coffee cups flour,
\ cup butter.

4 whites of eggs.

5 yolks of eggs.

2 teaspoons baking powder.

Beat butter and sugar to a cream. Add the beaten yolks,
then the flour, baking powder and water, and lastly, the
beaten whites. Then take the grated rind and juice (except
i tablespoon) of I large orange, and stir in the batter.
Bake in layers. Make frosting of whites 2 eggs, tablespoon
orange juice, and 6 tablespoons sugar. Spread between
layers and on top.

257

Lemon Jelly. LAYER CAKES. Banana.

Orange Cake.
\ cup butter.

2 cups sugar.

3 cups flour.

1 cup milk.

2 eggs.

2 teaspoons baking powder.

Bake in 3 or 4 layers and put together with icing and
thin slices of peeled orange. Cover the top with icing.
Put a tablespoon of orange juice in the cake batter if you
have an extra orange.

LEMON JELLY CAKE.

Miss Lizzie Callahan, Tangipahoa, La.
\\ cups sugar.
\ cup butter.

Beat to a cream. Then add
2\ cups flour.
\ cup milk.

2 teaspoons baking powder.

3 eggs well beaten.

Bake in sheets or jelly-tins. To make the jelly, take

i cup sugar.

1 egg.

Grated yellow rind and juice i lemon.

i teaspoon water.

i teaspoon flour.

Place in a kettle of boiling water and let it thicken.
When cool, spread between the cakes.

BANANA CAKE.

Miss Maria Berry, Mitchell, Ind.

1 cup butter.

2 cups sugar.
Whites of 8 eggs.
2 cups flour.

- I cup sweet milk.

2 teaspoons baking powder.

Bake in 5 layers. Spread very thin slices of banana be-
tween the layers, and serve the same day, if possible.
*33

258

Pine-Apple. LAYER CAKES. Caramel.

PINE-APPLE CAKE.

1 cup butter.

2 cups sugar.
3^ cups flour.
£ cup milk.

5 eggs.

1 teaspoon soda.

2 teaspoons cream of tartar.

Bake in jelly-tins ; grate a pine-apple and half a cocoanut
and put between the layers, after baking.

BLACKBERRY CAKE.

Mrs. Dolly Lee, Rectorville, Ky.

3 eggs.

i cup sugar.
| cup butter.
i\ cups flour.

i cup blackberry jam or preserves.
3 tablespoons sour cream.

i teaspoon each soda, allspice, and cinnamon.
i nutmeg.
Stir well, and bake in layers and put icing between.

CARAMEL LAYER CAKE.

3 cups sugar.

i£ cups butter.

i cup milk.

4| cups flour.

5 eggs.

1 small teaspoon soda.

2 teaspoons cream of tartar.
Bake in layers. Caramel for filling —

ij cups brown sugar.

i cup milk.

i cup molasses.

i teaspoon butter.

1 tablespoon flour.

2 tablespoons water.

Boil 5 minutes ; add half a cake of grated chocola> -;.
Boil until like custard. Add a pinch of soda, stir well, a id
remove from fire. When cold, flavor with vanilla, and

259

Piince of Wales. LAYER CAKES. Peach.

spread between the layers of cake. Cover the top with the
same, and set in sunny window to dry. The above will
make 2 large cakes.

PRINCE OF WALES CAKE.

Mrs. S. C. Kelley, Mexico, Mo.
DARK PART.—
J cup butter.
2 cups flour.
i cup brown sugar.
\ cup sour milk.
i cup raisins chopped.
£ teaspoon soda.
Yolks 4 eggs.
i tablespoon molasses.
\ tablespoon ground cloves.
i tablespoon ground cinnamon.
\ nutmeg. Bake in layers.

WHITE PART.—

i cup corn starch.
i cup butter.
i cup white sugar.
\ cup sweet milk.

1 cup flour.
Whites 4 eggs.

If corn starch is not used put in 2 cups flour. Bake in
layers. Put light and dark layers together alternately with
icing between. Flavor with lemon.

PEACH CAKE.

Miss Ida M. Berry, Mitchell, Ind.

\ cup butter

2 cups sugar.

1 cup sweet milk.

3 cups flour after sifting.
Whites of 4 eggs.

2 scant teaspoons baking powder. Bake.

Put on the layers fresh peaches peeled and cut in thin
slices and pour whipped cream over each layer. This cake
should be eaten the day it is made. The layers should nof
be put together till just before serving.

26o

Apple Jelly. LAYER CAKES. Dolly Varden.

APPLE JELLY CAKE.

J cup butter.

1 cup sugar.

J cup sweet milk.

2 cups flour.
2 eggs.

2 teaspoons baking powder.
For jelly, take

i pint grated tart apple.

I lemon, juice and grated rind.

i cup sugar.

1 egg.

Mix together thoroughly, cook over hot water, let cool,
and put between the layers. Dust the top with sugar.

DOLLY VARDEN CAKE.

DARK PART.—

J cup butter.
§ cup milk.

2 cups flour.

1 cup sugar.
J cup syrup.
Yolks 4 eggs.

2 teaspoons baking powder.
I cup raisins, chopped.

J cup currants.
i teaspoon cloves.
i teaspoon cinnamon.
^ nutmeg.
LIGHT PART.—

Whites 3 eggs.

1 cup milk.

ij cups sugar.
^ cup butter.

2 cups flour.

2 teaspoons baking powder.

2 teaspoons vanilla.

Bake in square tins and put together in alternate layers
with jelly between. Make a frosting of the remaining white
°f i egg and i cup pulverized sugar .for the top.

26l

Variety Layer Cake. COOKIES. Christmas.

VARIETY CAKE.

| cup butter and

i cup sugar worked to a cream ; add

\ cup milk.

5 yolks of eggs, well beaten, and

I teaspoon baking powder in 2 cups flour.
Divide, and flavor one-half with orange water and the
other with vanilla and enough grated chocolate to color.
Bake in 2 jelly-tins. Mix another cake batter as follows :

\ cup butter.

i^ cups sugar.

\ cup sweet milk.

Whites 5 eggs.

i teaspoon baking powder in 2 cups flour.
Divide, and flavor one-half with rose-water and the other
with lemon, and color with pulverized cochineal a bright
red. Bake in two jelly-tins. When done, place the brown
cake first, then white, then red, and last yellow, with jelly
between, and frost the top with boiled icing. When cold
and hard, ornament the top with a funnel of the frosting.

COOKIES ^JV^D JUMftLES.

CHRISTMAS. GERMAN. WATER. GINGER. MOLASSES.

It adds to cookies to sprinkle with sugar after rolling out.
Then cut and bake. Cookies and small cakes require a quick
oven.

CHRISTMAS COOKIES.

Mrs. W. F. Van Bergen, Oak Park, Illinois.

Four eggs and I pound sugar stirred together for one hour.
Add \ teaspoon pulverized hartshorn ; then enough flour to
make a stiff dough. Roll out and cut. Keep in a warm
room all night. Then bake in a slow oven. Sprinkle the
pans with anise seed before putting cookies in. Make as
stiff as you can roll out. There is no butter used in them.

262
Wate* COOKIES. German.

COOKIES.

Mrs. Monroe Heath, Chicago.
^ cup butter.

ij cups light brown sugar.
! cup sour cream,
i egg.
J cup sour milk.

1 teaspoon saleratus.

Nutmeg, or caraway seed if liked.
Mix soft with flour. Bake in a quick oven.

WATER COOKIES.
3 eggs.

2 cups sugar.
I cup butter.
I cup water.

£ teaspoon soda. Mix soft with flour; roll thin

LINCOLN COOKIES.
J cup butter.
I cup sugar.
^ cup buttermilk.
J teaspoon soda ; nutmeg.
Flour to roll soft and thin.

GARFIELD COOKIES.

1 cup butter.

2 cups sugar.

J cup sour milk.

2 eggs.

I teaspoon soda.

£ nutmeg. Flour to roll soft and thin.

GERMAN COOKIES.

Mrs. J. Engel, Chicago.

1 pound flour.

2 teaspoons baking powder.
\ pound sugar.

3 eggs.

\ pound butter.
Lemon and mace.

Roll, spread on a beaten egg with a brush, and sprinkle
with cinnamon and sugar. Bake quickly.

263

Cocoanut COOKIES. Lemon

COCOANUT COOKIES,
i grated cocoanut.

1 cup butter.

2 cups sugar.

£ cup sweet milk.
2 teaspoons baking powder.
Flour to roll. Desiccated cocoanut maybe used.

NUTMEG COOKIES.
| cup lard.

1 cup buttermilk.

2 cups light brown sugar,
i teaspoon soda.

i teaspoon cream tartar,
i nutmeg.
Flour for stiff dough.

VANILLA COOKIES.

1 cup butter.

2 cups sugar.

J sweet cup milk.
3j cups flour.

3 eggs.

1 scant teaspoon soda.

2 scant teaspoons cream of tartar,
i^ teaspoons vanilla.

Cream the butter and sugar, add the eggs and milk.
Mash the soda and cream of tartar very fine, and sift into the
flour, and sift all together. Add the extract, mix soft, using
more flour, if necessary, roll thin, and bake quickly.

LEMON COOKIES.

1 cup butter.
i£ cups sugar.

\ cup water less the juice of I lemon.

2 eggs.

2 teaspoons baking powder.

Grated rind of lemon.

Squeeze the lemon juice in a cup, and put in water to
make the cup half full. Cream the butter and sugar, add
the beaten eggs ; mix well, add the water and other ingre-

264

H.rmit. COOKIES. Measure.

dients. Mix as soft as can be rolled, sprinkle with sugar,
cut, and bake in quick oven.

HERMIT COOKIES.

Mrs. W. F. Van Bergen.

| cup butter.
. 2 cups brown sugar.

1 cup raisins or currants.
| cup warm water.

2 eggs.

I nutmeg.
I teaspoon cloves.
i teaspoon cinnamon.
i teaspoon soda.
Flour to roll.

CREAM COOKIES.

Mrs. Fannie H. Bower, Parker, Dakota.

i cup butter.

1 cup sour cream, as thick as can be taken from
the top of a cream jar.

2 cups sugar.
2 eggs.

i teaspoon soda.

Flour to roll soft and thin, sprinkle thickly with sugar and
roll the rolling-pin over once lightly. Cut, and bake in a
moderate oven.

SOFT CREAM COOKIES.
| cup sour cream.
i cup granulated sugar.

J teaspoon soda ; pinch of salt.
Mix very stiff with flour.

MEASURE COOKIES.

Mrs. James Halstead, Jerseyville, 111.

I egg, broken into a cup. Put into the cup
butter the size of an egg. Fill the cup with sugar.

i tablespoon thick sour milk.

To every 3 measures like the above put i teaspoon soda.
Flour to roll out. Flavor with lemon or nutmeg.

265

Delicate. COOKIES. Molasses.

DELICATE COOKIES.

Mrs. M. M. Hale.

1 cup butter.

2 cups sugar.

J teaspoon soda.
Whites of 6 eggs.
Flour to roll as soft as can be handled.

GRAHAM COOKIES.

1 cup thick sour cream,

2 cups sugar.

J teaspoon soda.

Mix with Graham flour to roll out. Bake in an oven not
as hot as for white flour cookies, as it takes longer to bake
them.

OATMEAL COOKIES,
i cup lard.
i cup brown sugar.

1 cup molasses.

2 cups fine oatmeal.

I teaspoon soda, dissolved in
| cup boiling water.
i teaspoon salt.
i tablespoon ginger.
White flour for stiff batter.
Drop in little pats in a greased dripping-pan.

MOLASSES COOKIES.

Mrs. E. B. Baldwin.

1 cup butter.

2 cups molasses.

i teaspoon cloves.
i tablespoon ginger.
Flour to make a stiff batter.

Mold with the hand into small cakes, and bake in a steady
rather than quick oven, as they are apt to burn.

Molasses Cookies.

Mrs. W. F. Van Bergen, Oak Park, 111.

i pint molasses.
I coffee cup butter and lard.

Put on stove and boil 2 minutes. When nearly cold, add
*34

266

Ginger. COOKIES. Snaps.

3 tablespoons boiling water and i tablespoon soda. Stir un
til it foams. Add salt to taste and I tablespoon ginger.

Flour to roll.

GINGER COOKIES.

Miss Kittle Bradford, Sidney Plains, N. Y.

i cup butter (or half drippings will answer).
I cup sugar.
i cup molasses.

I tablespoon soda.
^ tablespoon ginger.

Mix not very stiff. Sprinkle with sugar before baking.
^nokies took the premium at a State Fair.)
Ginger Cookies.

Mrs. Julia B. De Lon, Chicago.

cup sugar.
cup molasses.
cup butter.
cup boiling water.
tablespoon ginger.
tablespoon soda.
Mix not very stiff with flour.

Ginger Cookies.

Mrs. William Morrison, Spencer, Iowa.

I cup shortening.
i cup molasses.
i cup sugar.
3 teaspoons soda.
3 teaspoons ginger.
Sour milk to dissolve soda in. Flour to roll.

GINGER SNAPS.

Mrs. J. P. Hewlett, Niles, Mich.

cup New Orleans molasses.
cup brown sugar.

cup butter or lard. Boil 20 minutes ; then add
teaspoon soda.
well beaten egg.
tablespoon ginger.
Flour to make it very sliff.
After it is well kneaded, cut off a small piece to roll out,

267

i_2_3_4 Jumbles. JUMBLES. Old- Fashioned.

and put the balance where it will keep warm until needed.
It should be so stiff that it will be necessary to keep it quite
warm in order to roll out smoothly.

Ginger Snaps.
Mrs. D. W. Rice, Kenosha, Wis.

I cup molasses.

\ cup shortening.

I teaspoon ginger.

I teaspoon soda.

Flour to roll thin. Bake quickly.

JUMBLES.

Mrs. John N. Owens, Lewisburg, Ky.

| cup lard.
3 cups sugar.
\ cup sour cream.
Yolks 7 eggs.

\ teaspoon cream of tartar,
I teaspoon soda.
\ nutmeg.

Mix soft and roll out. Cut in small cakes. Will keep
well and improve with age.

I_2_3_4 JUMBLES.

Lottie Berry, Maysville, Ky.

1 cup butter.

2 cups sugar.

3 cups flour.

4 eggs.

Beat butter and sugar to a cream, add the well beaten
eggs, and then the flour, and beat all together until white
and creamy. Drop from a spoon on a greased pan, about
2 inches apart, and bake in a hot o^en.

OLD-FASHIONED JUMBLES.

Mrs. Augustine Owens.

9 eggs.
3 cups sugar.
I \ cups butter.
Flour to roll. Cut in small cakes and bake quick.

268

Suet for Frying. DOUGHNUTS. How to Fry.

QOUGHJfUTS.

FRIED CAKES. CRULLERS. RISSOLES. WONDERS. PUFFS.

Doughnuts, fried cakes, and crullers are almost synony-
mous terms. They are cooked in hot fat. If beef suet is
used instead of lard the cakes are more digestible.

Nice clean leaves of beef fat may be procured from the
butcher. Cut into inch pieces and put a pint of water to a
large pot full. After it commences to melt stir frequently
to keep from burning. It will render out in one forenoon.
Strain through a coarse cloth into jars. Drippings if clarified
may be used also for frying doughnuts.

If the fat is at the right heat it will have stopped bubbling.
Test it with a bit of the dough. If of the right temperature
the dough will rise to the top very shortly and the under-
side will brown very quickly.

Put in only enough to cover the surface of the fat without
crowding. Watch closely, turn, and cook evenly on both
sides. When done skim out, drain and put in a colander.
When the batch is finished put a few slices of raw potatoes
into the fat and boil up to clarify it. When it settles drain
the top for future use and put the sediment in the soap
grease.

DOUGHNUTS,
cup sugar,
cup cream,
cup sour milk.

egg-

teaspoon soda ; nutmeg.
Flour to roll.

Doughnuts.

Mrs. M. M. Curtis, Seattle, Washington Ty.

i egg.

ij cups sugar.
3 cups water or sweet milk.
3 teaspoon baking powder sifted into 2 quarts
flour twice. Mix soft, not rolled even, but handled lightly.

269

Amalgamation. DOUGHNUTS Raised.

Doughnuts.

Mrs. Dr. B. M. Baker, Chicago.
\ cup butter.
2 cups sugar.

2 cups sweet milk.

3 eggs.

Pinch of salt ; nutmeg.

i heaping teaspoon of baking powder to every
pint of flour used to make them stiff enough to roll out.
This will make 100 cakes.

AMALGAMATION DOUGHNUTS.

1 cup yellow corn-meal.

2 cups flour.

3 teaspoons baking powder,
i teaspoon salt.

I teaspoon nutmeg.

1 cup sugar, and enough milk to roll well.
Then fry in hot lard.

LAZY DOUGHNUTS.
\ cup sugar.

2 eggs.

1 cup sour milk.

2 tablespoons melted lard.
\ teaspoon soda.

Stir as stiff as possible, with flour. Drop from a teaspoon
in hot lard, and fry brown. Dip spoon in lard after each
time, and they will not stick to the spoon.

RAISED DOUGHNUTS.

Set sponge for them in the middle of the afternoon. Fry
the next forenoon. For the sponge take i quart of water,
i cake of yeast, and flour for thick batter. Let rise till very
light (about 5 hours). Add I coffee cup lard, 2 cups white
sugar, 3 large mashed potatoes, or 2 eggs (the potatoes are
nicer) and a small nutmeg. Let rise again, until very light.
Either roll it and cut, or break off bits for frying. Lay
enough for one frying on a floured plate and set in the oven
to warm. When they are put in to fry, set some more in

2/0

Fried Cakes. DOUGHNUTS. Rissoles.

the oven. This improves fried cakes very much. It takes
longer to cook raised doughnuts than those made with bak-
ing powder.

FRIED CAKES WITHOUT SHORTENING.

Mrs. O. Blackman, Chicago.

2 eggs.

i cup sugar, beaten thoroughly together ; add
I cup sweet milk, and a little more than

1 quart flour.

3 teaspoons baking powder.
Mix as soft as can be rolled.

FRIED CAKES.

Mrs. A. C. Galloway, Marseilles, 111.

2 cups buttermilk,
i cup sour cream.
I cup sugar.

i egg.

i teaspoon soda ; pinch of salt.

Flour to roll. Fry in hot lard.

ANDOVER WONDERS.

3 eggs.

i^ cups sugar.

i^ cups milk.

i tablespoon lard or butter.

1 teaspoon soda.

2 teaspoons cream of tartar.
Spice to taste.

Cut in rounds, boil in hot lard, like doughnuts.

SPANISH RUFFS.

Put into a saucepan a teacup of water, a tablespooh of
powdered sugar, \ teaspoon salt, and 2 tablespoons butter.
While boiling, add sufficient flour for it to leave the sauce-
pan ; stir in, one by one, the yolks of 4 eggs. Drop a tea
spoon at a time into boiling lard, and fry a light brown.

RISSOLES.

Roll out nice pie-paste, and put bits of jelly or preserves
in a row along the edge, about two inches apart. Then

2/1

Puffs. bOJGHNUTS. Crullers.

turn the whole row over on to the layer of paste and cut
down through the two layers with a cake or biscuit-cutter,
inclosing the bit of preserves in the cutting. Either fry in
hot fat or bake in the oven. Stick the edges together with
a little water.

FRENCH PUFFS.

1 pint sweet milk.
6 tablespoons flour.
4 eggs.

Pinch of salt.

Scald the milk and pour over the flour, beat until smooth,
whisk the eggs to a froth, and add to the flour and milk
when sufficiently cool. Have ready a kettle of boiling
lard, and drop one teaspoon of the batter at a time into the
lard, and fry a light brown ; sift white sugar over them, or
eat with syrup.

VARIETIES.

2 eggs, beaten separately.
I teaspoon salt.

Flour to roll thin as a wafer.

Cut in strips an inch wide and four long, and wind around
the finger ; slip off and fry in hot lard.

VANITIES.

Beat 2 eggs very light, add teaspoon of salt and flour to
roll. Take a piece of dough as large as a hickory-nut, roll
as thin as paper and fry in hot lard. They will be done in a
few seconds.

CRULLERS.

1 heaping tablespoon butter.

2 cups sugar.
i cup milk.

4 eggs J pinch of salt.
\ nutmeg.

3 teaspoons baking powder sifted with
6 cups flour.

Mix well together. Add more flour, if needed. Roll very
thin. Cut in cakes 3 inches square ; then make slits in each
cake nearly the whole width, like a comb with the teeth half

272

Love-Knots. DOUGHNUTS. Nun's Sighs.

an inch wide. Fry in hot lard. The success in these lies
very greatly in the cutting out.

MOTHER'S LOVE-KNOTS.

Mrs. Franc B. Wilkie, Chicago.
1 Cgg-

I tablespoon sugar.
i tablespoon butter.
I tablespoon milk.
Pinch of salt ; pinch of nutmeg.
Flour to knead very hard.

Roll out ; then cut like a pipe-stem, tie in 2 or 3 knots,
and fry in hot lard. Sprinkle with pulverized sugar while
hot.

NUN'S SIGHS.

Mrs. Z. B. G., Boston, Mass.

Warm a lump of butter the size of a walnut, a lump of
sugar, a little lemon peel and a pinch of salt in a tumbler
full of water. Set in a saucepan of water on the stove, stir in
flour until it becomes a thick paste, and continue stirring until
cooked. Leave in the sauce pan until cold. Then stir in I
egg at a time until thin enough to drop out of a spoon.
Take a dessert spoon and drop lumps of the paste about the
size of walnuts into not quite boiling lard. Take out when
risen to four times their original size and of a golden color.
Dust with sugar. Good hot or cold.

GIJJGEfc CAKES.

HARD AND SOFT GINGERBREAD. SPICE GINGERBREAD.
MOLASSES CAKE. GEMS. DROPS. JUMBLES.

Use only a moderately-heated oven for ginger cakes.
Molasses cakes brown very quickly and will not bear a
quick heat. Use New Orleans molasses if possible to get it.

273

Hard Gingerbread. GINGER CAKES. Soft Gingerbread.

BAKER'S HARD GINGERBREAD.

ij cups sugar.

\ cup melted lard.

I cup water.

I tablespoon vinegar.

1 even teaspoon soda. Pinch of salt.

2 teaspoons cinnamon.

i nutmeg,
inger to suit the taste.

Mix soft as can be rolled. Put into a dripping-pan and
mark off with a knife. Bake in a moderate oven.

TRAINING-DAY GINGERBREAD.

4 quarts sifted flour.

quart molasses.

scant tablespoon soda dissolved in a little

water.

tablespoon good ginger.

pound butter.

tablespoon vinegar.
^ cup boiling water.

Make as soft as pou can roll out, cut in cards, and bake in
a. rather quick oven.

GINGERBREAD,
i cup molasses.

1 cup sour milk.

2 eggs.

4 teaspoons soda.

2 teaspoons cream of tartar.

i cup brown sugar.

^ cup butter.

i tablespoon ginger.

Mix stiff enough to roll out. Bake in a large dripping-
pan and mark off.

SOFT GINGERBREAD WITH WATER.

Miss Nellie Roe, Mantorville, Minn.

1 cup molasses, sorghum if you have it.

2 tablespoons butter or drippings.

Stir in just as much flour as the mixture will bear. Put a
*35

2/4

Spice Gingerbread. GINGER CAKES. Soft Ginger Cake.

tablespoon of soda in a cup, fill cup with boiling water, turn
it on the batter and stir it in. Add a pinch of salt and a
teaspoon of ginger. Bake in a long pie-tin.

SOFT GINGERBREAD WITH SOUR MILK.

Mrs. C. Butterfield.
I cup butter.
I cup molasses.
i cup sour milk.
I cup sugar.
2\ cups flour.
4 eggs.
I teaspoon cinnamon.

1 teaspoon ginger.

2 teaspoons soda. Bake in a deep pan.

SPICE GINGERBREAD.

Lou K. Brown, Sigourney, Iowa.

\ cup butter.

3 cups flour.
\ cup lard.

cup sour milk.

teaspoon soda, (or water and baking powder),
cup molasses,
cup sugar,
teaspoon cinnamon,
teaspoon allspice,
teaspoon cloves,
nutmeg.

2 teaspoons ginger.
I teaspoon pounded mace.
Bake in a dripping-pan. Improves with age.

SOFT GINGER CAKE.

Mrs. O. Blackman.

egg-
tablespoon butter.

cup molasses,
cup warm water,
teaspoon ginger,
teaspoon soda ; pinch of salt.
2\ cups sifted flour.

2/v,
Soft Mofasses. GINGER CAKES. Ginger Drops.

SOFT MOLASSES CAKE,
i tablespoon butter.
I cup molasses.
£ cup warm water.
2j cups sifted flour.
1 egg-

^ teaspoon soda.
I teaspoon ginger.
Pinch of salt.
Bake in a deep tin.

MOLASSES SPONGE.

3 eggs.

I cup molasses.
i^ cups flour.
I teaspoon soda.
i teaspoon ginger.
I teaspoon cloves.

Bake in a deep tin. This would make very nice patty-
pans or small cakes.

GINGER CAKE WITHOUT BUTTER OR EGGS.

Mrs. H. H. Harvey.

i cup molasses.

1 teaspoon soda in

2 cups boiling water,
i large spoon lard.

i teaspoon ginger.

3 cups flour.

Bake in a large tin. Is good for dessert, with sauce.

GINGER DROPS.

Mrs. Fidelia Evett, Chicago.

\ cup sugar.
I cup molasses.
\ tablespoon ginger.
5 tablespoons melted butter,
i teaspoon soda in
J cup boiling water.

Stir rather thick with flour. Bake in a dripping-pan and
eat warm. Bake in muffin-pans, if preferred.

2/6

Ginger Germ— Jumbles. MISCELLANEOUS CAKES. Sponge Drop.

GINGERBREAD GEMS.
I cup brown sugar. •
1 cup molasses.

1 cup sour milk.
| cup butter.

2 eggs.

3^ cups flour.
i teaspoon ginger.
\ teaspoon cloves.
i teaspoon cinnamon,
i small teaspoon soda.
Bake in gem-irons.

GINGER JUMBLES,
i cup butter.

1 cup brown sugar.

2 cups molasses.
4^ cups flour.

2 eggs.

i teaspoon soda.
I tablespoon ginger.
Drop on buttered tins.

MISCELLANEOUS CAKES.

In our miscellaneous subdivision we put "Cheese,"
" Cheese-cakes," and " Welsh Rare-bit," with other odd and
hard-to-classify dishes. It is a difficult matter to enter
such dishes under any distinctive head.

SPONGE DROP CAKES.
3 eggs.

ij cups sugar.
2 cups flour.
\ cup cold water,
i teaspoon cream of tartar and
\ teaspoon soda (or 2 teaspoons baking powder),
i teaspoon lemon extract.
Bake in muffin-pans or cups in a quick oven.

277

Patty-Pans. MISCELLANEOUS CAKES. Tea.

SPONGE PATTY-PANS.

1 cup light brown sugar
ij cups flour.

2 tablespoons sweet milk.

3 tablespoons melted butter.
3 eggs, beaten separately.

I teaspoon vanilla.

i£ teaspoons baking powder, in the flour.
Add the beaten whites last. Bake in patty-pans.

SPICE CAKES.

Mrs. O. Blackman, Chicago.
I cup sugar.
i cup molasses.
i small teaspoon soda.
3 cups flour.
3 eggs- Pinch of salt.
| cup butter,
i cup sour milk.
J teaspoon cinnamon,
i teaspoon nutmeg.
^ teaspoon cloves.
Bake in patty-pans or muffin-rings. Sift soda in dry.

TEA CAKES.

Mrs. Julia B. DeLon.

J cup butter.

i cup sugar.

J cup sour milk.

i£ cups flour.

\ teaspoon saleratus.

1 egg-

i teaspoon flavoring.

Bake in muffin-tins. This will make 12 small cakes.

WARM TEA CAKES.
\ cup butter.

1 cup sugar.

\ cup sweet milk.

2 cups flour.

2 eggs ; nutmeg.

i heaping teaspoon baking powder.
Stir quickly, and bake immediately in gem-pans

Ragamuffins. MISCELLANEOUS CAKES, Comfits.

MOLASSES TEA CAKES.

Mrs. Julia B. DeLon.

1 cup shortening — heaping.

2 cups sugar.

ij cups molasses.
I cup boiling water.
4 cups flour.

I heaping teaspoon saleratus.

Bake in gem-irons. The recipe will make 4 dozen small
cakes. To vary it somewhat, bake half and then add to the
remainder i teaspoon cinnamon, J teaspoon cloves and nut-
meg, and a little ginger.

Molasses Tea Cakes.
\ cup water.
i cup molasses.

I 1 cups flour.

1 egg.

2 tablespoons lard.
i teaspoon soda.

i teaspoon ginger.

1 teaspoon cinnamon.
Bake in gem-irons.

RAGAMUFFINS.

Take biscuit-dough, roll out, spread with butter, sugar,
and cinnamon ; roll up like a jelly roll, cut from the end, and
bake quickly.

COCOANUT COMFITS.
Whites of 6 eggs.
\ pound grated cocoanut.
\\ cups sugar.

Drop the size of hickory-nuts, separately, on buttered
paper laid on tins, and bake in a moderately hot oven.

CHOCOLATE COMFITS.
Whites of 6 eggs.
\ pound of grated chocolate.
\\ cups sugar.

2 scant cups sifted flour.

Beat the whites stiff. Stir in the sugar, chocolate, and

2/9

Seed Cakes. MISCELLANEOUS CAKES. Widow's Cake.

lastly the flour lightly. Drop from a spoon on a buttered
dripping-pan, and bake in a moderate oven. This quantity
of chocolate makes it very strongly flavored.

SEED CAKES.

1 cup butter.

2 cups sugar.

J cup sourish cream.

2 whites of eggs.

^ teaspoon soda.

Stir like cake, then mix stiff with flour, and roll thin as
pie-crust, with caraway seeds sprinkled in. Then roll with
fluted roller, and cut in square cakes.

HERMIT CAKES.

Mrs. Nellie Roe, Kansas City, Mo.

ij cups brown sugar.
^ cup butter.

1 cup currants.
\ teaspoon salt.

2 eggs.

1 teaspoon soda in

2 tablespoons milk.

1 teaspoon each of all kinds of spices.

Mix stiff with flour. Roll thin ; cut in squares, like soda
crackers.

FLORIDA SYRUP CAKE.

2 well beaten eggs.

2 cups syrup.

| cup water and dissolve in it
I teaspoon soda.
I tablespoon butter.

3 cups sifted flour.

Bake 35 minutes in moderate oven in dripping-pan 9 by
12 inches.

WIDOW'S CAKE.
3 cups Indian meal.

3 cups wheat flour.

1 pint buttermilk.

4 tablespoons molasses.

2 teaspoons saleratus.

To b*» eaten hot, with butter, for tea or breakfast.

280

German Coffee Cake. MISCELLANEOUS CAKES. Florentines.

GERMAN COFFEE CAKE.

Mrs. J. Engel, Chicago.

Take \ cake of compressed yeast (or teacup of home-
made), put it in a pint of warm milk. Stir this in the mid-
dle of a pan of flour. When light, add J pound of butter,
J pound sugar, some raisins, lemon, nutmeg, cinnamon, and
flour. Put in dripping-pans like gingerbread, or a short-
cake. Let it rise, for baking. Then, with a cake-brush, rub
over the top a beaten egg, and sprinkle on some sugar and
cinnamon. Bake.

GERMAN APPLE CAKE.

Take tender, pleasant, tart apples, peel, quarter, and cut
in two, and spread in a nice even layer over the top of the
German coffee cake. Sprinkle freely with sugar and bake
carefully.

WARM CREAM CAKE.

Mrs. Dr. C. H. Evans, Chicago.

I cup sour cream.

1 small cup butter.

2 eggs.

\ teaspoon soda ; same of ginger.
Flour like ordinary cake.
Eat hot with butter.

CREAM PUFFS.

Melt £ cup of butter in I cup of hot water, and, while
boiling, beat in I cup of flour. Then remove from stove,
and, when cool, stir in 3 eggs, one at a time, without beat-
ing. Drop by small spoonsful on tins quickly, about 2 inches
apart, and bake about 25 minutes in a moderate oven. For
the cream, ^ pint of milk, I egg, 3 tablespoons of sugar, 2
large tablespoons of flour. Boil and flavor with lemon.
When puffs are done, open the side with a sharp knife and
fill with the cream.

FLORENTINES.

Roll rich paste to the thickness of the eighth of an inch,
and lay it on a thin baking-tin. Spread over it a layer of

28 1

Pyramid Paste. MISCELLANEOUS CAKES. Lady Fingers.

green gage or any other preserve or jam, and bake it in a
moderate oven. Take it out, and when partially cool, hav-
ing whipped some whites of eggs with sugar, put the whip
over the preserve, and strew some minced almonds all over
the surface, finishing with sifted sugar. Put it once more
into the oven until the whip is quite stiff. The Florentines
should be of a pale color, and a few minutes after the paste
is finally removed from the oven it should be cut into dia-
monds and served up.

PYRAMID PASTE.

Make a rich pie-paste and cut three or four sizes, fitting
one upon another. Cut a bit from each except the bottom.
Bake on a buttered paper laid on tins. Then place one
above another with a different kind of preserve or jam in
each. On top place green gages, currants, grapes, or other
fruit.

WHISTLES.
J cup butter.
I cup sugar.
6 eggs.

Beat butter and sugar to a cream ; add the beaten eggs,
and flour to make a stiff batter ; drop little pats on a but-
tered paper, 3 inches apart ; spread thin, bake in a pan 5
minutes, or until a light brown ; lay on a sugared molding-
board while warm, and roll on a stick ; when cold, fill with
jelly.

LADY FINGERS.

4 tablespoons sugar mixed with
4 yolks of egg. Add
4 tablespoons flour and
I teaspoon lemon extract.

Beat whites to a stiff froth and stir in. Squeeze through
a funnel of writing paper on to a greased paper in a drip-
ping-pan, and bake in small cakes in a moderate oven.
These are good for Charlotte Russe.
*36

282

Sea Foam. MISCELLANEOUS CAKES-CHEESE. Fondu.

SEA FOAM.

Whites of 10 eggs, beaten to a stiff froth.
i\ cups sifted sugar.

1 cup sifted flour.

I teaspoon cream of tartar.
Put into rings and bake quick.

THIN BREAD AND BUTTER.

Cut off the end crust from a loaf of bread. Butter the
bread on the loaf, and cut off the slice very thin with a sharp
knife. Butter the next slice on the loaf and cut it off thin
as before, until the plate is full, one upon another evenly.
Then cut down through the middle of the slices, serving
each one with a half slice. Thin bread and butter is nice
for an impromptu lunch, or a Sunday tea. It is an old En-
glish dish.

EDINBORO' CHEESE.

Take 2 tablespoons raspberry jelly, 2 tablespoons pounded
loaf sugar, and the whites of 2 eggs ; beat well together till
it is perfectly mixed and forms a stiff paste ; then turn it
into a dish, and it is ready for use. This is most delicious,
and is still further improved by mixing currant jelly with
the raspberry. It can be made with any kind of jelly.
Care should be taken to beat it well.

FONDU.

A FAMOUS CANADA RELISH.

2 tablespoons butter. .

4 tablespoons bread crumbs.
J pound cheese.
I cup sweet milk.

3 eggs.

Cut the butter and cheese into small pieces and place
them in a large bowl with the bread ; on this pour,the milk
heated to scalding, -after which add the yolks well beaten,
and a pinch of salt ; mix well together, cover, and place on
the back of the range, stirring occasionally until all is dis-

283

Welsh Rare-Bit. MISCELLANEOUS CAKES— CHEESE. Quajada.

solved, when add the whites beaten to a stiff froth ; place
in a buttered pie-plate, and bake in a quick oven for about
20 minutes ; serve the moment it is taken from the oven.
Many eat mustard on this.

WELSH RARE-BIT, OR RABBIT,

AS IT IS FAMILIARLY CALLED.

Cut a piece of bread | of an inch thick. Remove the
crust. Toast nicely on each side. Lay cheese over the
toast and set in the oven. When the cheese is sufficiently
melted to penetrate the toasted bread, serve immediately.

SCALLOPED CHEESE.

Soak i cup of dry crumbs of bread in new or fresh milk.
Beat into this 3 well beaten eggs. Add I tablespoon of
melted butter and J pound of grated cheese. Sprinkle the
top with sifted bread crumbs and bake in the oven a deli-
cate brown. A delicious relish to eat with thin bread and

butter.

BUTTERMILK CHEESE.

Scald the buttermilk, then set it over the fire to boil,
skim ofT, and put it in a vessel to drain. Add salt, and it is

done.

DUTCH CHEESE.

Set a pan of thick rriilk on the stove and heat ver^ slowly.
When it comes to a scald take off, as boiling toughens the
curd. Pour it into a clean cloth and let it drip till the whey
is out. Mix with it salt, pepper, cream, or butter. It may
be made into small balls and served whole, or in a large
cake and sliced, or let remain soft and serve with a spoon.

QUAJADA.

Mrs. Glynn, Boston, Mass.

Make a large pan of curds and whey of sour milk. Cut a
piece of rennet the size of a dinner-plate, put it in a stone
crock, pour over it all the whey, and add a large handful of
salt. Set it behind the stove all night. Next morning
pour this whey slowly through a sieve into 4 or 5 quarts of

284

Curds. MISCELLANEOUS CAKES— CHEESE. Almond.

sweet milk. Leave it until it thickens. Then with hands
open, gently press the curd down without breaking until it
separates from the water. Take a napkin and gently place
the curd in it, double it squarely, and tie lightly in a cross
tie. Hang this to drain all night. It will be fit for use the
next day, and is to be served in sauce dishes, and is nice to
eat with preserved fruit.

CHEESE CAKES FROM CURD.

Put a spoonful of rennet in a quart of new milk. Keep
near the fire. When the curd forms, drain off the whey
through a sieve. Rub into the curd 4 tablespoons powdered
sugar, about ^ pound of butter, I nutmeg grated, and the
yolk of I egg. Beat together, then add a whole egg and
beat again, and mix in J pound of currants. Line patty-
pans with rich paste, half fill with the mixture, and sprinkle
over with sugar. Bake in a well-heated oven.

LEMON CHEESE CAKES.

Prepare mixture as for cheese cakes from curd. Leave
out the currants and put in the grated rind and juice of a
lemon instead. Bake in tart shells.

LEMON CHEESE CAKES WITHOUT CURD.
4 tablespoons warmed butter.
4 tablespoons powdered sugar.
Grated peel of 2 lemons, and juice of one.
Mix, and bake in tart shells.

ALMOND CHEESE CAKES.

One ounce of sweet almonds and 3 ounces of bitter
almonds, blanched and reduced to a paste with 2 table-
spoons loaf sugar. Mix with the whites of 2 eggs and the
yolk of I, and 2 tablespoons soft butter. Beat well, bake in
tart shells. Put a few cut pieces of almonds on top.

IGHT, pleasant dishes for summer, and espe-
cially recommended as desserts to follow
very heavy dinners. They are far more
healthful than pastry — that is, if pastry can
be regarded in any healthful light at all.
The subdivisions of this chapter will be found
quite exhaustive.

ALMOND. CORN STARCH. FARINA. GELATINE. ISINGLASS.

Blanc-mange may be made of arrow-root, corn starch,
farina, gelatine, Irish moss, isinglass, manioc, sago, and tapi-
oca. These, incorporated with different fruits and fruit
juices, give a pleasant variety of dishes of this descrip-
tion.

Blanc-mange should be made in a farina kettle or double
boiler — which is one vessel fitting in a larger one. Both
may be of tin, or the smaller one of block tin and the outer
one of iron. The water is put into the outer one, so that
all danger of scorching is obviated. Use a tin pail in a
kettle of hot water, if you have no farina or custard kettle.
Blanc-mange is served with cream and sugar, fruit juices, or
cold sauce, or preserves of any kind.

ALMOND BLANC-MANGE.

Mrs. M. W. Miller.

One quart milk, 3 eggs, 5 tablespoons corn starch, a pinch
of salt, sugar to sweeten a little. Let the milk come to a

286

Arrowroot. BLANC-MANGE. Farina.

boil slowly. Blanch, i pound almonds. Pound in a mortar
with loaf sugar, putting into the mortar 2 or 3 almonds and
a lump of sugar at a time. As soon as they are beaten as
fine as possible, pour the paste into the milk, letting it
warm gradually with the milk. Beat the yolks of the eggs
with the corn starch, salt, and sugar, and stir into the scald-
ing milk. Flavor with vanilla strongly. Just before taking
from the fire, stir in the whites beaten to a stiff froth.
Pour into a mold and let get cold. Take fruit syrup as a
sauce, pouring over the whole.

ARROWROOT BLANC-MANGE.

Four tablespoons arrowroot, same of sugar, 4 eggs, I tea-
spoon vanilla. Beat all together. Boil a quart of milk and
turn on to the mixture gradually, stirring constantly until it
thickens. Turn into a mold.

CORN STARCH BLANC-MANGE.
Four tablespoons corn starch, same of sugar, I quart milk,
pinch of salt. Heat the milk to boiling. Stir in the corn
starch, made smooth with part of the milk, and the sugar.
Cook 5 or 10 minutes. Remove and pour into molds.

FARINA BLANC-MANGE.

Heat I quart milk to boiling, add 4 tablespoons farina,
a pinch of salt, and 2 tablespoons sugar, and stir while cook-
ing for 15 minutes. Take off and pour into molds wet with

cold water.

FRUIT BLANC-MANGE.

Use strawberries or raspberries, | juice and J water ; boil
this, strain and stir into it sufficient corn starch to thicken it.
Put it in one large dish ; when cool turn it over on a plate
and stick long narrow slices of sweet almonds into it. This
has a very pretty effect.

FARINA FRUIT BLANC-MANGE.
Use any kind of berries, currants, or cherries; stew in clear
water to cover ; skim, cook 5 minutes longer, strain ; return

287

Gelatine BLANC-MANGE. Quincs.

the juice to the kettle, add sugar according to acidity of the
fruit. When it comes to a boil stir in 4 tablespoons dry
farina to each quart of juice. Stir constantly for 15 minutes.
Then pour into molds.

GELATINE BLANC-MANGE.

Three pints cream. Boil with J cup sugar and i£ ounces
gelatine dissolved in warm water to cover it. Add to the
cream ; let come to a boil, flavor with I teaspoon lemon
extract ; stir well ; pour into a mold.

IRISH MOSS BLANC-MANGE.

Put half a cup of Irish moss in a quart of sweet milk, after
washing carefully. Let it set over a pan of hot water for
fully 30 minutes. Then strain and mold.

ISINGLASS BLANC-MANGE.

Mrs. E. Judson.

One ounce isinglass soaked 'for an hour in enough of the
milk to cover it. The remainder of one quart of milk heated
smoking hot, but not boiling, in a farina kettle. To this
add the soaked isinglass and stir constantly till it is dissolved.
Add I tablespoon sugar, and when it is thoroughly dis-
solved, take off the fire, and allow it to cool. When cool,
not cold, add I teaspoon of vanilla, or other flavoring.
Then pour into molds and set in a cool place to harden.
Eat with cream and sugar.

MANIOC BLANC-MANGE.

Three tablespoons manioc soaked in 4 cups sweet milk i
hour ; add \ cup sugar, heat to scalding, and cook 10 min-
utes. Pour into a mold. Manioc sometimes called man'-
oca and mandioc.

QUINCE BLANC-MANGE.

One ounce isinglass dissolved in I pint juice of quinces; add
8 tablespoons sugar; stir over the fire 25 or 30 minutes; .skim;
pour the jelly over \ pint good cream, stirring till cool; pour
into mold wet with cold water.

288

Sago. BLANC-MANGE. Souffle Vanilla.

SAGO BLANC-MANGE.

Three-fourths cup sago soaked in 3 cups water 2 hours.
Heat 3 cups milk to boiling. Stir in the soaked sago with
\ cup sugar and cook 15 minutes, stirring constantly. Mold
in cups or a large mold.

TAPIOCA BLANC-MANGE.

One cup tapioca soaked all night in 3 cups water. In the
morning heat 3 cups milk to boiling and pour in the soaked
tapioca and let cook 15 minutes, stirring constantly. Add
\ cup sugar. Pour into a mold or cups wet with cold water.

BLANC-MANGE IN COLORS.

Make a plain corn-starch blanc-mange, and also a fruit
blanc-mange. When cold pour into a mold, wet with cold
water a layer of the white. As soon as this is firm pour
in an equal quantity of the dark. Let this stiffen, and
repeat until the mold is filled. Let stand in a cold place
until thoroughly set. Turn out in a glass and serve with
whipped cream, or cream and sugar.

SOUFFLE VANILLA.

Separate the whites and yolks of 4 eggs ; mix 2 table-
spoons powdered sugar, a pinch of salt, and a few drops of
strong extract of vanilla with the yolks. Have the whites
beaten a long time, even after they seem as light as possi-
ble. Heat and butter an earthen dish, and pour in two-
thirds of the mixture. Put in a very hot oven, and, after a
few minutes, open the oven door, and you will find that it
has risen to a high pyramid. Break open the apex with a
fork and pour the remainder of the uncooked portion into
the opening. Work fast, and close the door as soon as
possible. Leave the dish in a few minutes. Let it turn a
golden brown, and try with a straw as you would cake. It
will boil and bubble at the top, but this will not injure the
looks or taste. Eat with sugar and lemon.

289

Angel. CREAMS. Coffee.

&REJMS.

BAVARIAN. DUCHESS. ORIENTAL. PRINCESS.

SPA NISH. S YLLAB UB.

ANGEL CREAM.

One pint milk, \ cup sugar, little salt, 3 even tablespoons
corn starch. Cook the above over hot water, and, at the
last, stir in the beaten whites of 2 eggs. Use the yolks for
a boiled custard with not quite a pint of milk. Flavor.
Set on ice.

APPLE CREAM.

Stew apples, leaving quarters whole. Skim them into a
glass dish, and whip with egg-beater I cup cream and I cup
sugar ; pour over the apples. When cold, it makes a deli-
cious dessert in warm weather.

BAVARIAN CREAM.

One quart milk or cream, 6 eggs, \ box gelatine, I coffee-
cup sugar, 3 teaspoons vanilla. Make syrup of the sugar by
boiling it in water enough to dissolve it. Dissolve the gela-
tine in water just to cover it. Boil the milk. Stir in the
gelatine while on the stove. Take it off. Stir in the beaten
yolks of eggs, the syrup, flavoring, and the whites beaten to
a froth. Turn into a mold. Eat cold.

CHOCOLATE CREAM.

Six cups milk, boiled with 2 tablespoons grated chocolate
and 3 tablespoons white sugar. Add this slowly to the
well-beaten yolks of 3 eggs flavored with I teaspoon vanilla.
Mix well, put into cups — about 8 — and place in a steamer
to steam, or in a baking-pan of water in the oven, covering
with another pan. They will cook in an hour. Eat cold.

COFFEE CREAM.

Six eggs, 2 cups sugar, I coffee-cup strong coffee. Beat
the yolks of the eggs and the sugar together ; add a little
*37

290

Charlotte. CREAMS. Oak Park.

cold milk. Then add I quart boiling milk and the coffee,
stirring the same way till it begins to thicken, but don't let
it boil. Pour into a large glass dish, and add the whites
of the eggs, beaten stiff, for a frosting.

CREAM CHARLOTTE.

Make a sponge cake in 3 layers from any plain recipe.
Pour on each layer a boiled custard made of I quart milk,
3 eggs> 3 tablespoons sugar. Take \ pint good cream, whip
to a froth, sweeten and flavor and spread smoothly over the
whole. Set on ice.

DUCHESS CREAM.

Miss Lutie Owens, North Fork, Ky.

One pint tapioca covered with water over night. Drain
off in the morning and cover with hot water. Let simmer
until it becomes clear, stirring all the time. Add juice of
2 lemons, \ can chopped pine-apple, 2 cups sugar, and the
beaten whites of 2 eggs. Let get cold and serve with cream.

FRUIT CREAM.

Take \ ounce of isinglass, dissolved in a little water, then
add i pint good cream, sweetened to the taste ; boil it ;
when nearly cold, lay some apricot or raspberry jam on the
bottom of a glass dish and pour it over.

GOOSEBERRY CREAM.

A pint of gooseberries put into a jar, cover and set in a
vessel of boiling water. When tender, put through a sieve.
Add a cup of white sugar and a pint of cream. Whisk
quickly until it thickens. If you have no cream, use milk
and I egg. Make it a couple of hours before it is wanted,
and keep it in a cool place. Serve in a glass dish.

OAK PARK CREAM.

Put i pint water on \ box gelatine. Add juice of 2 small
lemons and i cup sugar. Strain when cool. Then slice 6
oranges thin, removing the seeds, and place on jelly, putting
sugar over them as you slice them. Then whip J pint of
cream, sweeten a little and flavor. Pour on top when cold.

291

Orange. CREAMS. Princess.

ORANGE CREAM.

Take 6 oranges, grate the peel into 3 cups of hot water,
and beat the juice and pulp with 4 eggs ; sweeten the liquid,
pass it through a strainer, then simmer all together until it
becomes of the consistence of cream, and pour it into
glasses.

Orange Cream.

Yolks 3 eggs, i pint cream, \ pound powdered sugar, I
orange, juice and grated rind. Mix thoroughly, heat, and
stir till cold.

ORIENTAL CREAM.

Half a box of gelatine, dissolved in i pint water. Add
the juice of I lemon and i cup sugar. When dissolved
thoroughly, pour into a mold or large glass dish. Make a
boiled custard of I quart milk, yolks of 4 eggs, and flavor
with lemon. Let get cold and pour over the jelly. Beat
the whites to a stiff froth ; spread over all. Heat a shovel
and hold over to brown slightly. To be eaten cold.

PEACH CREAM.

Take 2 quarts peaches, pare, cut in two, and sprinkle
lightly with sugar. Set a quart of milk over hot water,
after it has stood for 2 hours with I large spoon tapioca
soaking in it. When it comes to a boil, add the yolks of 2
eggs, 2 spoons sugar, pinch of salt. Stir well, and when
cooked pour over the peaches. Beat the 2 whites of eggs
to a stiff froth with 2 tablespoons sugar. Spread over the top.
Serve cold.

PRINCESS CREAM.

Mrs. Azuba Mcllvain, Maysville, Ky.

Half package gelatine in i cup cold water, half an hour.
Add 2 cups sugar and 3 cups boiling water. Let dissolve
perfectly and set on ice to cool. When nearly congealed,
put it in a preserve dish by spoonsful and peel and slice 3
large oranges and put in layers with the gelatine. It should
be cold enough to hold the slices in place. This will serve
eight persons.

Pine-Apple. CREAMS. Strawberry.

PINE-APPLE CREAM.

Chop I can pine-apple ; add cup sugar ; cook till clear.
Put in a dish I ounce gelatine that has been dissolved in J
cup warm water ; add I quart milk, let come to a boil,
sweeten to taste, flavor with lemon ; strain slowly over the
pine-apple. Serve very cold.

RICE CREAM.

Half cup rice, 3 cups milk. Stew until soft. Then add
2 cups milk, yolks 3 eggs beaten with 4 tablespoons sugar.
Let boil up and put in custard-dish. Make frosting of whites
"rtid add 4 tablespoons sugar ; flavor and brown delicately.

SPANISH CREAM.

Put J box gelatine in i cup milk to soak. Put another
cup of milk on the stove, and when hot stir in 5 tablespoons
Sugar, the soaked gelatine and the beaten yolks of 2 eggs.
As soon as it becomes thick, take off and stir in the whites
of the eggs beaten to a stiff froth and a teaspoon of vanilla.
"Put into a mold. Eat with cream and sugar.

STRAWBERRY CREAM.

One pint sweet cream, I pint ripe strawberries, hulled, f
cup sugar, whites of 2 eggs. Mash the berries, put them
through a sieve, add the sugar. Put the cream in whip-
churn, if you have one, or into a pitcher holding a quart or
more. Set the cream and the other ingredients in the
refrigerator, or in a very cold place until they are thoroughly
cold. Then set the pitcher into a basin of ice-cold water,
and whip with an egg-beater until the froth begins to rise.
Add the juice and continue whipping. Have the whites of
eggs beaten to a stiff froth in a cold room. Add this, and
whip until the froth ceases to rise. Serve immediately.

Strawberry Cream.

Mash the fruit gently ; drain it on a sieve ; when well
drained (without being pressed) add sugar and cream to

293

Tapioca. CREAMS. Syllabub.

the juice, and if too thick, a little milk ; whisk it in a bowl,
and as the froth rises lay it on a sieve ; when no more will
rise, put the cream in a dish and lay the froth upon it.

TAPIOCA CREAM.

Soak i cup tapioca in two cups milk over night. In the
morning add beaten yolks of 3 eggs and boil in I quart
milk ; add a little salt. When at boiling heat, sweeten and
flavor. Then stir in the beaten whites of the eggs lightly.

Eaten cold.

VANILLA CREAM.

Half box gelatine soaked in I quart milk I hour. Set on
the fire, add the yolks of 3 eggs, beaten with I cup sugar.
Heat to boiling, flavor with i teaspoon vanilla and turn

into a mold.

VELVET CREAM.

One pint sweet cream, i ounce gelatine, 3 tablespoons
sugar. Dissolve the gelatine in warm water. Whip the
cream to a stiff froth. Pour the gelatine in, while whipping.
Sugar and flavoring should be with the cream. Pour into

a mold.

WHIPPED CREAM.

Take a pint of cream, 2 tablespoons sugar, flavor with ^
teaspoon lemon extract, and whip with an egg-whip. Stop
for a minute, and remove the froth with a spoon to a sieve.
Repeat, and stop again, to remove the froth, until all has
set that can be raised. Set the sieve in a cool place until
the whipped cream is wanted. Use it for Charlotte Russe,

or Vienna coffee.

SYLLABUB.

Put i pint cream in a custard-kettle. Stir it one way
gently until it thickens, and add, while stirring, 4 table-
spoons powdered sugar, juice of 2 lemons, grated rind of I
lemon, and the stiffly-beaten whites of 2 eggs. Serve in
glasses, and leave some of the syllabub to whisk into froth
for tops of glasses.

294

Baked. CUSTARDS. Floating Island.

CUSTJiftfiS.

BAKED. BOILED. FLOATING ISLAND. MERINGUES.

CHARLOTTE RUSSE.

When floating island or custard, through neglect or by
accident, has been cooked too long and curdles, take a bowl
full at a time and beat with patent egg-beater, and you will
never know it had been curdled.

BAKED CUSTARD.

Three pints milk, 6 eggs, well beaten, pinch of salt, sugar
and flavor to taste. Mix together and pour into cups, and
set in a baking-pan of boiling water, to reach to the top of
the custard, if possible. As soon as done, set cups in a
pan of cold water. They will be firm and not watery.
The custard may be baked in one large dish, if preferred.

[Custards are very nice set in a steamer and cooked in

cups. — ED.]

BOILED CUSTARD.

Miss Bertie Cooper, Rectorville, Ky.

One gallon sweet milk, 10 eggs. Beat separately. Add
a small quantity of the whites to the yolks. Put the milk
on to cook. When it comes to a scald, put the remainder
of the whites on top, and cook slightly. Skim off, and stir
into the milk, gradually, the yolks and \\ cups sugar and I
teaspoon vanilla. When cooked pour out quickly. When
cool, put the whites on top.

CHOCOLATE CUSTARD.

One quart milk, 4 beaten eggs, 5 tablespoons grated
chocolate, I cup sugar. Mix well, pour into custard-cups.
Set in a pan of water and bake until done.

FLOATING ISLAND.

One quart sweet milk put over hot water to heat. Whites
of 6 eggs beaten stiff and laid on the milk until cooked.

295

Snow. CUSTARDS. Charlotte Russe.

Remove to a platter. Beat the yolks with 3 tablespoons
sugar. Pour hot milk over them, instead of putting the
eggs into the milk, and there will be no danger of the
milk curdling. Flavor to suit. Stir till cooked through.
Turn into custard-dish. A silver spoon in the glass dish
will prevent its breaking. Put the whites on top, and
serve with a bit of jelly on each dish at table.

LEMON CUSTARD.

Mrs. Coulson, Ennis, Texas.

Squeeze I large lemon, grate the rind, add 2\ tups water.
Rub 2 tablespoons corn starch smooth in part of the water.
Beat 3 eggs. Mix all together, and cook in custard-kettle.
Sweeten to suit the taste. Put in tumblers to cool. If pre-
ferred the whites may be beaten separately and added last.

SNOW CUSTARD.

Mrs. Lizzie A. Walter, Louisville, Ky.

Beat 8 eggs, leaving out the whites of 4. Add a quart of
milk and 5 tablespoons sugar. Set the dish in a pan of hot
water in the oven, and bake. Let cool. Beat the 4 whites to
a stiff froth, add I cup pulverized sugar and a teaspoon
lemon juice. Put over the -top in heaps, but do not let them
touch each other.

SWEET POTATO CUSTARD.

One pint finely-mashed sweet potatoes, 2 beaten eggs, I
tablespoon butter, \ cup milk, \ cup syrup (more or less tq
suit the taste). Flavor with nutmeg. Beat all well together
and bake in a deep pie-pan, with bottom crust.

CHARLOTTE RUSSE.

One pint cream whipped light, \ ounce gelatine dissolved
in i gill hot milk, 2 whites of eggs well beaten, I small cup
pulverized sugar. Flavor with \ teaspoon each of bitter
almond and vanilla. Mix the cream, eggs and sugar, and
let get quite cold before adding the gelatine and milk.
Line the mold with slices of sponge cake, or lady fingers,
and fill with the mixture. Set upon the ice to cool

296

Meringue. CUSTARDS. Apple Island.

MISSISSIPPI CHARLOTTE RUSSE.

Mrs. J. R. Jackson, Centerville, Miss.

Put alternate layers of sponge cake slices and raisins in a
glass custard-bowl. When nearly full pour over it a rich
boiled custard with icing on top. Ornament with jelly.

HEN'S NEST.

Author's Recipe.

Use plain blanc mange recipe on corn starch package.
Take half a.dozen or a dozen egg shells and fill with the
blanc mange while warm. When cold, take out of the shells
and place in a glass dish. Cut small strips of lemon
peel and boil in a clear syrup till tender. Place them around
the egg-forms, and make a boiled custard and pour over all.
(Very pretty and very good.)

APPLE MERINGUE.

Stew tart cooking apples until smooth and soft. Sweeten
as for the table. Then take the whites of eggs — 3 or 4 to a
quart of sauce — and beat to a stiff froth ; add J cup sugar
and beat again. Spread over the apples in the dish in which it
is to be served, in little mounds heaped up. Serve cold,
with cream.

CORN STARCH MERINGUE.

Two tablespoons corn starch, 3 tablespoons sugar, 3 cups
milk, 2 eggs, and pinch of salt. Heat the milk to boiling,
stir in the corn starch, dissolved in 3 tablespoons of water,
add the beaten yolks of the eggs, sugar, and salt. Cook 3
to 5 minutes, pour into a pudding-dish, cover with a frost-
ing made of the beaten whites and J cup sugar. Brown in
the oven. Dot with jelly when serving.

APPLE ISLAND.

Mrs. Kate Toncray, Tollesboro, Ky.

Pare and stew 10 large apples. Put through a sieve, add
I cup pulverized sugar and whites of 4 eggs beaten to a
stiff froth. Mix well. Take 3 pints milk, and heat to
boiling. Stir in the well-beaten yolks of 4 eggs and I cup

297

Trifle. CUSTARDS. . Snow Ball.

sugar, and I teaspoon lemon. In 5 minutes pour the cus-
tard over the apples in a custard-bowl.

TRIFLE.

A pint of strawberries or any other fresh fruit in a glass
dish. Sprinkle with sugar. Put a layer of macaroons over
them. Pour over a custard made of one quart fresh milk,
yolks of 8 eggs, i cup sugar, scalding hot. When cold,
place the beaten whites with half a cup of sugar on top, or
whipped cream may be used instead. Dots of currant jelly
improve the looks of it.

THICKENED RICE.

Miss Betlie Hill, Maysville, Ky.

One cup rice boiled in water until soft. Add a pint of
milk, little salt, 2 eggs, well beaten, J cup sugar, tablespoon
of flour mixed with cold milk ; flavoring. Boil up. Eat
cold or warm. It does not require sauce, and is much nicei
than one would think.

RICE HANDY- ANDY.

Take a cup of raw rice and a cup of raisins ; put together
in a bag, tie securely, leaving plenty of room to swell. Boil
about 2 hours in water salted a little. To be sliced and
eaten with cream and sugar. Or, put the rice and raisins
into 4 cups water, and steam I hour, and serve with any
sweet sauce.

RICE-BALLS GARNISHED WITH CRANBERRIES.

Boil rice and mold it in cups. Serve each person with I
ball in a saucer, and pour over it I or 2 spoons of very sweet
cranberry sauce.

SNOW-BALLS.

Mold simple boiled rice in tea-cups. When turned out,
serve with cream and sugar, or boiled custard. A pretty
effect is obtained by using red sugar-sand to sweeten the
rice before molding. Call it "red rice."

298

Artificial Honey. • CUSTARDS. Lemon Butter.

ALMOND SNOW-BALLS.

Boil rice in a double boiler in water until soft. Then
pour in milk, and mold in cups or balls. Then take blanched
almonds, cut in halves, and stick around in the rice. Serve
with cream sauce, or plain cream and sugar.

ARTIFICIAL HONEY.

Five pounds nice brown sugar, 3 cups water, 20 grains
cream tartar, 5 drops essence peppermint, i^ pounds honey.
Dissolve the sugar in water slowly; skim. Dissolve
cream of tartar in a little warm water, and add. Stir well ;
add the honey already heated to boiling. Add the essence,

stir, let cool.

FRENCH HONEY.

One pound lump sugar, 4 whole eggs, and 2 yolks extra,
juice of 4 lemons, grated rind of 2, 3 tablespoons butter.
Stir altogether until thoroughly incorporated, and heat over
a slow fire. Put into jars, cover with paper, and keep with
canned fruit. Use for tarts and layer cakes.

LEMON HONEY.

Take 6 well-beaten eggs, 3 lemons, grated rind, I pound
white sugar, 2 ounces butter. Add juice of lemons, stir
butter and sugar to a cream, then add all but the eggs, and
simmer. When hot, turn in the eggs, stir quickly for five
minutes and take from the fire, setting in a pan of cold
water. Very nice for jelly cake and will keep months.

LEMON BUTTER.

Mrs. J. W. Smith.

Two pints white sugar, ii pints water, 3 eggs well-beaten,
lump of butter size of a hickory-nut, 2 tablespoons corn
starch, juice of 2 lemons, rind of I. Cook in a dish set over
boiling water. Stir often to keep it smooth. Use as sauce,
filling for tarts, or as jelly for layer ctike.

ICE CREAMS.

DIRECTIONS FOR FREEZING. LEMON. VANILLA.

CHOCOLATE. COCOANUT. DELMONICO.

N the absence of a regular freezer, a covered
tin pail will answer very well. It should be
set in a wooden pail enough larger than
itself to allow plenty of room for the ice
and salt. The inner vessel should be about
the same depth as the outer. If it is much
less, there is great danger of the salt water entering it
as the ice dissolves and the vessel descends. Another
reason, the mixture can be more easily stirred if the
vessel rests on a solid foundation. To prepare the ice,
put it in an old gunny-sack, and pound with a hatchet
or mallet into lumps about the size of hickory-nuts.
Have the freezer or pail set firmly in the center of
the tub or bucket. Fasten .the cover on very securely.
Allow about 2 pounds of coarse salt to 6 pounds of ice.
Put a 3-inch layer of ice at the bottom, then a thick
layer of salt, until the tub is filled to the top of the
freezer, with salt for top layer. Pack firmly. Turn the
freezer or pail briskly for 5 minutes. Then brush the
salt carefully from the cover ; take it off. Stir the
cream thoroughly from bottom and sides. Replace the
cover. Turn again for 5 minutes. The accumulated
water must be dipped out, if there is no hole in the
bottom of the tub. Add more ice and salt as fast as
needed. As the cream forms into consistence, scrape

300

Lemon. ICE .CREAM. Vanilla.

it from the sides and beat very hard, for on this
depends the smoothness of the cream. Continue the
turning until the cream is well set. If it is to be
served from the freezer, pour off all the water, fill up
with ice, putting a layer on top of the cover, spread
a woolen blanket, or double a piece of carpet over,
and set aside till wanted. If it is to be molded, fill
the molds, pressing it in very firmly when the cream
is well frozen. Pack the molds in ice and salt until
wanted. Dip them in hot water for an instant, and
turn out. Mold half or three-quarters of an hour before
serving.

LEMON ICE CREAM.

Two gallons fresh milk, 4 pounds sugar, 6 eggs, well-beaten,
2 tablespoons lemon extract. Mix together and freeze.

Lemon Ice Cream.

One quart of cream, juice and grated rind of I lemon, I
cup white sugar ; mix and freeze.

VANILLA ICE CREAM.

Two gallons fresh milk, 4 pounds sugar, 6 eggs, well
beaten, 2 tablespoons vanilla. Mix together and freeze.

Vanilla Ice Cream.

One quart cream, \ pound sugar (granulated), half a
vanilla bean. Boil half the cream with the sugar and bean,
then add the rest of the cream. Cool and strain. If ex-
tract of vanilla is used, do not boil it, but put in when ready
to freeze. Make it strong with flavoring, as it loses strength
by freezing.

CHOCOLATE ICE CREAM.

Two gallons fresh milk, 4 pounds sugar, 6 eggs, well
beaten, I cup grated chocolate. Dissolve the chocolate in
warm milk. Then mix together and freeze. Eggs may be
dispensed with if cream is used instead of milk. Add 2
tablespoons vanilla, if liked.

Chocolate. ICE CREAM. Coffee.

Chocolate Ice Cream.

Allow i tablespoon of grated chocolate dissolved in warm
milk and f cup nice brown sugar to every quart of cream.
Put in when partly frozen.

COCOANUT ICE CREAM.

Take a good-sized cocoanut, pare and grate very fine.
Mix with i cup sugar and I quart sweet cream. Freeze,
and during the freezing process stir well from the bottom
and sides.

FRUIT ICE CREAM.

To every pint of fruit-juice, allow a pint of sweet cream.
The quantity of sugar will depend upon the acidity of the
fruit used. Consult other recipes in this chapter for a guide.
Apples, peaches, pears, pine-apples, quinces, etc., should be
pared and grated. Small fruits, such as currants, raspber-
ries, or strawberries, should be mashed and put through a
sieve. After sweetening with powdered sugar, and stirring
thoroughly, let it stand until the cream is whipped — 2 or 3
minutes. Put together and then whip the mixture for 5
minutes. Put into the freezer, stirring it from the bottom
and sides 2 or 3 times during the freezing process.

TEA ICE CREAM.

Scald a pint of milk with 4 tablespoons good tea. Take
off, and in about 5 minutes strain into a pint of cold cream.
Heat the mixture to scalding, and mix with it 4 well-beaten
eggs and 2 cups sugar. Mix thoroughly, let it cool, and

freeze.

COFFEE ICE CREAM.

Two quarts cream, i pint milk, 4 eggs, 2 tablespoons
arrowroot, 2 cups strong liquid coffee, 4 cups white sugar.
Mix the arrowroot in \ cup cold milk, and add to the well-
beaten eggs. Pour over this mixture a pint of milk, heated
to boiling. Let cool and add the cream. Put into the
freezer. Stir thoroughly. When partly frozen, add the
coffee. Beat well, and freeze.

302

Lemon. SHERBETS. Strawberry.

DRLMONICO.

Mrs. S. C. Kelley, Mexico, Mo.

Dissolve i box of gelatine in a pint of warmed milk.
Beat very light the yolks of 8 eggs ; add 2 large cups sugar.
After mixing the eggs and sugar thoroughly, add the
warmed milk. Then put in J gallon of cream, stirring all
the time to prevent the gelatine from congealing. Flavor
with vanilla, pour into the freezer, and freeze quickly. It is
best to dissolve the gelatine in enough boiling water to
cover it before using the milk. The whites of eggs are not
used.

SHE<R<BETS.

LEMON. PINE- APPLE. STRAWBERRY.

LEMON SHERBET.

Six lemons, ij pounds sugar, I pint good, fresh cream,
whites of 6 eggs, 2 quarts water, boiling. Pour the
water over the rinds of the lemons. Mix the sugar with
the juice of the lemons. Add the water drained from the
lemon peelings. Put into a freezer. When it begins to
freeze, pour in the cream, beaten whites of eggs, stir well, and

freeze.

PINE-APPLE SHERBET.

Miss Phebe Wood, Maysville, Ky.

For a gallon freezer, take I quart granulated sugar and I
quart water. Boil to a thick syrup and pour it boiling hot
over I can of grated — or finely-chopped — pine-apple. Add
the juice and pulp of 4 lemons, and put into the freezer.
Add the stiffly-beaten whites of 3 eggs, fill up with cold
water, lacking a quart. That leaves room enough to freeze.
Be sure and turn the freezer until it is filled.

STRAWBERRY SHERBET.

One quart strawberries, 3 pints water, I lemon — the juice
only — i tablespoon orange-flower water, | pound white

303

Currant. WATER ICES. . Orange.

sugar. The strawberries should be fresh and ripe. Crush
to a smooth paste, add the rest of the ingredients (except
the sugar) and let it stand 3 hours. Strain over the sugar,
squeezing the cloth hard, stir until the sugar is dissolved,
strain again, and set in ice for 2 hours or more before you
use it.

K ICES.

CURRANT. LEMON. ORANGE. RASPBERRY.

CURRANT ICE.

Six cups water, 4^ cups sugar, boiled 20 minutes. Skim
well, and add 2 cups currant-juice. Put into a freezer and
when partly congealed add stiffly-beaten whites of 5 eggs,
stir in, and finish.

LEMON ICE.

Two cups lemon-juice, 4 cups sugar, 4 cups water. Put
into a freezer and when it begins to congeal add whites of
4 eggs beaten to a froth. If the water is poured over 3 or
4 of the lemon rinds and allowed to stand for an hour be-
forehand, it adds to the flavor. The rinds should then be

removed.

Lemon Ice.

Make a rich lemonade. Strain into the freezer. Then
add the beaten whites of 2 eggs to I quart. Freeze.

ORANGE ICE.

Steep the rinds of 6 oranges in I quart of water in one
vessel, while you make a syrup of 2 cups of sugar boiled
with \ cup water for 15 minutes in another vessel. Skim
the syrup, strain the water from the orange peel, put the
syrup and water together, let cool, add the juice of the
oranges, and freeze. The juice of a lemon added gives a
more decided flavor. If the orange peel taste seems too
strong, use only part of it, and clear water for the balance.

304

Pine-Apple. WATER ICES. Watermelon.

Orange Ice.

Eight oranges, I pound sugar, I lemon, i quart and a cup
of water. Make a syrup of the sugar and water, skim it
well, cool, add the juice of the oranges. Boil up the rinds
and strain the water into the syrup, and add the juice and
rind of a lemon same way. Freeze.

PINE-APPLE ICE.

Peel and pound a pine-apple and put through a sieve.
Add the juice of I or 2 lemons with \ cup of water and
sugar to taste. Strain into the freezer.

RASPBERRY ICE.

Three quarts berry juice, I quart water, 2 pounds white
sugar. Loaf sugar is best. Put into the freezer, and, as
soon as it begins to congeal, stir in the whites of 6 eggs
beaten to a stiff froth. Use more sugar if not sufficiently
sweet, and finish freezing.

STRAWBERRY ICE.

Allow a pound of sugar to a quart of berries. Let stand
an hour or two. Put through a strainer, add an equal
quantity of water, and, when partly frozen, add the stiffly-
beaten whites of 3 eggs to each quart of the mixture.

WATERMELON ICE.

Take a very ripe and very red melon. Save all the
water and scrape the red pulp fine. Add water, being care-
ful to have melon enough for a strong flavor. Use I pound
of sugar to a gallon. Put into a freezer, and, as soon as it
begins to freeze, add the well-beaten whites of 3 eggs to a
gallon. Stir often and very thoroughly from the bottom
while freezing. If liked sweeter, use more sugar. It will
depend largely upon the ripeness and quality of the melon.

COFFEE. TEA. CHOCOLATE. COCOA.

SUMMER DRINKS.

POPULAR mixture of coffee for boarding-
houses is one-fourth Java, one-fourth chic-
ory, and one-half Rio, mixed and ground
together. Very good, too. The chief effect
of chicory is to darken the color. The coffee
we prefer in our family is equal parts of Old
Government Java and Mocha, but a very delightful mixture
is equal parts of Java, Mocha, and Rio. [But I have been
informed by reputable dealers that there is scarcely any
Mocha imported to this country now, so we probably get it
only in name. — ED.]

BROWNING COFFEE.

Look the coffee berry over, picking out imperfect kernels
and bits of grit. Wash and dry it and put only a pound or
two into a dripping-pan for one browning. The oven should
be hot, but not hot enough to scorch. A very few burnt
grains ground up would spoil the flavor of the whole.
Watch very carefully and stir thoroughly from the outer
edges to the center, and vice versa. The color of browned
coffee must not be yellow, but a very decided brown — not
very dark, however. When partly cool, stir a beaten egg into
it, touching every kernel, if possible. This will clarify the
coffee when prepared for drinking. Some prefer the use
of butter, in which case stir a small lump among the kernels
while hot. Coffee may be browned in a spider on the
stove as well as in the oven. A patent coffee-roaster is
very convenient and quite a luxury for the kitchen. Do
*39

306

The Coffee- Pot. COFFEE. Coffee with Egg.

not grind coffee into a fine powder, but only to medium fine-
ness. And do not grind in quantities only as needed. Keep
closely-covered.

THE COFFEE-POT.

A very important factor in coffee-making is the coffee-
pot. It must be kept clean — and to do this it must be
emptied and washed thoroughly after every time of using.
This applies to any coffee-pot in use, whether the common
tin or the drippers. It is a good plan occasionally to put a
teaspoon of common saleratus in the pot with half a pint
or more of water and let it boil briskly for 15 or 20 minutes.
The incrustation will be loosened and a thorough cleansing
effected.

"TO BOIL OR NOT TO BOIL."

It is now generally conceded that coffee is better not to
be boiled. A thorough steeping will draw out the strength
as effectually as boiling. If allowed to boil, the tannic acid
is extracted, and it becomes bitter and , unhealthy. By
combining with the milk, an indigestible substance is
formed in the stomach. To keep the aroma in the coffee-
pot, the spout should be stopped up, either with a cover to
fit, or a cloth-stopper.

COFFEE— WITH BOILING WATER.
Put the required amount of coffe in the coffee-pot, and
pour over it a cup of boiling water. Let steep about 5
minutes on the back of the stove ; then fill up with boiling
water. Let stand 5 or 10 minutes. Pour in J cup of cold
water to settle it, unless an egg-shell is used. Half an egg-
shell, crushed, to a quart of coffee will settle it nicely.

COFFEE— WITH EGG.

A tablespoon of ground coffee for one person, 3 table-
spoons are sufficient for 4 persons. Take egg enough to
moisten the coffee, put in a pinch of salt. Pour on a cup of
cold water. Set on the hot stove. When it comes to a
boil, fill witn boiling water and set back where it cannot

307

Steamed COFFEE.

boil. If it is necessary to use cold water to settle coffee,
take a little in a cup at a considerable height above the
coffee-pot, and pour it in. A little salt is always good.

STEAMED COFFEE.

John McGovern, Chicago.

Have a tinner make an inside can something like a
"plug hat," with a rim to fit any common, large coffee-pot.
On the inside of the pot, a little below the top, set out 4
tin shoulders to catch the rim of the inside can as it is set
down into the pot. The bottom of the inside can should
almost touch the bottom of the pot. Put the required
amount of coffee and water in this inside can. Then hang
the can in about 3 inches of boiling water in the pot. It
will cook in about 20 minutes, the same as oatmeal is cooked,
and is done when the grounds sink.

DRIPPED COFFEE.

Mrs. M. W. Callahan, Tangipahoa, La.

Provide yourself with a dripper. It should be f the size
of the coffee-pot, to drip well. Put the amount of ground
coffee required in the bottom of the dripper. Be sure that
the water is actually boiling, and do not pour on the water
until you are ready to serve it. Scald the coffee-pot, and
pour in the upper part of the dripper as many cups of
water as you wish coffee, and an extra half cup. See that
the dripper fits tightly, and has a tight cover. Never let the
coffee boil, and do not let it stand and get cold. Stir 'sugar
and cream well together in the cup, and pour in the coffee.
Do not stir after the coffee is in the cup, as it makes it stale.

COFFEE FOR FESTIVALS.

Put the ground coffee into flannel bags, each holding half
a pound, and sew up tightly. When the first coffee is
wanted, put as much water in a wash-boiler as will be re-
quired ; when it boils throw in a couple of the bags and
steep long enough to extract the strengh. Then take out.
Add boiling water when necessary, and throw in another

308

Vienna Coffee. COFFEE— TEA. Cream Substitute.

bag, letting it remain as before. In this way, by removing
the old and adding the new, the beverage will be kept
aromatic as well as strong, and the bitterness of long-boiled
coffee prevented.

VIENNA COFFEE.

Make your coffee in your usual way. Put one quart of
cream into an oatmeal cooker, or, if you have none, into a
pitcher in a kettle of boiling water. Keep the water boil-
ing. Beat the white of an egg to a froth, put with it 3 table-
spoons cold milk, mix well and add to the cream after re-
moving from the fire. Stir briskly for a minute and serve
in the coffee cups with the coffee.

RYE COFFEE.

Wash and roast until the kernel is very brown. Grind it
and steep as other coffee.

CREAM SUBSTITUTE.

Take fresh milk, put it in an oatmeal cooker, or in a pail
set in a kettle of boiling water. Let cook a long time,
stirring often until it becomes rich and creamy. The yolk
of an egg beaten well, and a pint of the heated milk poured
over it gives it a still richer consistence.

TEA.

" Except the water boiling be,
Filling the tea-pot spoils the tea."

After scalding the tea-pot, put in a teaspoon of tea for
one person, but of course a less proportion if for many per-
sons. Pour less than a cup of actually boiling and freshly-
boiled water on. Let steep on the back of the stove a short
time, and fill up the required amount with boiling water.
Japan tea is better for families whose meals are kept wait-
ing. Its flavor is not injured by long standing as much as
many other teas. If tea boils, the tannic acid is extracted
and acts with very bad effects on the coats of the stomach.
Black tea is generally regarded as wholesome. It should
steep 10 or 15 minutes; green tea, about 3 minutes.

309

Freezing Mixture. TEA— CHOCOLATE— COCOA. Soda-Water.

ICED TEA.

It is better to put the tea in cold water and set in the ice-
box the morning of the day it is to be used for supper.
The flavor is better than if steeped in hot water.

CHOCOLATE.

Scrape fine about one square of a cake, add it to an equal
quantity of sugar; put these into a pint of boiling milk and
water (half and half) and stir constantly for 2 or 3 minutes.
Some prefer boiling TO minutes.

EGG CHOCOLATE.

Allow about T egg to 2 cups. Prepare this chocolate
as above, and the last thing pour it over the well-beaten
yolks of the eggs, and at the same time have the whites
beaten to a stiff froth and put a little on top of each cup
(very hot) and serve.

BREAKFAST COCOA.

Put a teaspoon of the powder into a breakfast cup, add a
tablespoon of boiling water and mix thoroughly. Then
add equal parts of boiling water and boiled milk, and
sweeten to taste. Let it boil a couple of minutes.

COCOA SHELLS.

Take about 2 ounces of the shells and pour 3 pints of
boiling water over them. Boil rapidly half an hour. Serve
like coffee.

A FREEZING MIXTURE.

Put 2 ounces refined niter in a stone bottle. Nearly nil
the bottle with hot water (spring water if you can get it).
Cork the bottle and let it down in a well or cistern. In 2
or 3 hours it will be frozen and the bottle must be broken.
Leave room at the top for about a pint.

BOTTLED SODA-WATER.

One quart water, 2 pounds white sugar, I oimce tartaric
acid, J ounce essence, 2 lemons, 2 eggs beaten, i tablespoon

3io

Cream Nectar. SUMMER DRINKS. Ginger Pop.

flour. Strain, bottle, and shake every day for a week.
When you wish a glass of soda-water, take ^ cream, f
water, and add }2 teaspoon stfda ; stir, and drink immedi-
ately. You can use sassafras, winter-green, or any other
essence you wish. Some prefer to flavor it to taste when
preparing it to drink. Be sure to use bicarbonate of soda,
and buy it of a druggist.

CREAM NECTAR.

Three pounds white sugar, 2 ounces tartaric acid, put into
a quart of soft water over night. Then stir in the well-
beaten whites of 3 eggs. Use any flavoring desired. Bot-
tle, and keep in a cool place. Three tablespoons of it to I
glass ice-water. Soda enough to make it effervesce. After
one trial you can determine the amount of soda. The soda
should be put into the water first.

CREAM SODA.

Mrs. Hattie A. Harris, Clinton, Iowa.

It is an effervescent drink, and much pleasanter, I think,
than soda-water. Two ounces tartaric acid, 2 pounds white
sugar, juice of I lemon, 3 pints water ; boil together 5 min-
utes ; when nearly cold, add, after beating together, the
whites of 3 eggs, \ cup flour, and \ ounce of essence of
winter-green. Some other essence may be used if preferred.
After being well mixed, bottle and keep in a cool place.
For a drink of this, take 2 tablespoons of the syrup to I tum-
bler of water, and add \ teaspoon soda. Drink quickly.

GINGER NECTAR.

Ten gallons water, 15 pounds loaf sugar, whites of 6
eggs well beaten and strained ; mix all together, then boil
and skim. Put in \ pound of ginger, boil 20 minutes.
When cool, put in the juice and rind of 4 or 5 lemons,
also 2 tablespoons of good yeast, stir well together, bottle
and cork tight.

GINGER POP.
Water, 5.3 gallons ; ginger root, bruised, \ pound ; tartaric

Grape Cordial. SUMMER DRINKS. Lemonade

acid, ^ ounce ; white sugar, 2\ pounds ; whites of 3 eggs,
well beaten ; lemon oil, I teaspoon ; yeast, I gill. Boil
the root for 30 minutes in*i gallon of the water, strain off
and put the oil in while hot. Then let cool and mix all
together. Make over night, and in the morning skim and
bottle, keeping out sediment.

GRAPE CORDIAL.

Juice of 2 pounds grapes, 3 tablespoons sugar, and I
cup cold water. Drink with ice.

HYDROMEL.

The proportion is 2\ pounds honey to a gallon of warm
water. When the honey is completely incorporated with
the water, pour into a cask. When fermented and clear,
bottle and cork tightly. A wholesome drink, if properly

prepared.

HARVEST DRINK.

One cup vinegar, I tablespoon ginger, 3 tablespoons sugar,

and i quart water.

IMPERIAL.

Two ounces cream of tartar, juice and rind of 2 lemons ;
put into a stone jar, pour over it 7 quarts boiling water, stir
and cover closely ; when cold, sweeten to taste, strain and

bottle.

LEMONADE.

One large lemon will make four good glasses. Peel the
lemon. Cut it in two. Put half at a time in the lemon-
squeezer, squeeze gently into the pitcher, open the squeezer
and turn the piece over, squeeze again, then drop the entire
pulp into the pitcher. Stir in 4 tablespoons sugar and mix
thoroughly with the juice and pulp. Add a quart of water
and stir well together. If made for a company and it is
desired to have it look very clear, remove carefully all of
the pulp and seeds, after squeezing, and take a firm whole
lemon with the peeling on and slice just as thin as possible
into the lemonade.

312

Mead. SUMMER DRINKS. Mixed Syrups.

POWDERED LEMONADE.

One pound white sugar, I ounce tartaric acid, A ounce
essence of lemon. Mix and dry. One tablespoon in a
glass of water makes a very good substitute for fresh
lemonade.

PORTABLE LEMONADE,

Twelve lemons, squeeze the juice. Boil the pulp in a
pint of water. Add this to the juice and to each pint add a
pound of sugar. Boif 10 minutes. Seal up. Use I table-
spoon to a glass of water.

LEMON SODA.

Ten gallons water, 6 peeled lemons sliced, J pound ginger,
J pound cream of tartar. 3 grated nutmegs. Boil all to-
gether, When cool enough, add the beaten whites of 6
eggs and J pint yeast, and let it ferment 12 hours. Strain
and bottle. It is better after standing a day or two.

LEMON SYRUP.

To each pint of lemon-juice allow ij pounds of sugar.
Let boil together gently for 10 minutes ; then seal up in
bottles or jars!

MEAD.

Quarter pound tartaric acid, 3 pounds brown sugar, 3
quarts boiling water, I ounce sassafras essence, J ounce
extract sarsaparilla.

MIXED SYRUPS.

Mix raspberries and cherries, currants and raspberries,
and make syrups. Or add lemon-juice to pine-apple syrup,
or to any other preferred. Or any fruit-juice may be
mixed with any other juice or syrup.

MULLED CIDER.

One quart cider. Boil .* and put in a handful of cloves.
Beat 6 eggs in a vessel and add sugar ..^ make very sweet.
When beaten very light, pour the boiling cider over the
eggs, and stir well and pour back and forth from one vessel
to the other till it is all frothy. Serve warm in glasses.

313

Orgeat. SUMMER DRINKS. Nectar.

ORGEAT.

Put a piece of stick cinnamon in a quart of milk. Boil,
let cool, remove the cinnamon. Blanch and reduce to a
paste 4 ounces sweet almonds. Mix with the milk, add
J cup sugar (more or less according to taste), let boil 3 to
5 minutes. Strain through a fine strainer or sieve, and serve
in glasses, either warm or cold.

ORANGE SYRUP.

Take fully ripe fruit, and thin skinned if you can get them.
Squeeze juice through a sieve and add a pound of sugar to
every pint. Boil slowly for 10 minutes. Skim carefully.
Bottle when cold. Two or three spoons of this in a glass
of ice water in summer is refreshing. It may also be used
with melted butter for pudding-sauce.

PINE-APPLE SYRUP.

Pare and cut the pine-apples in pieces and add a quart of
water to 3 pounds. Boil till very soft. Mash and strain.
To a pint of this juice add a pound of sugar. Boil to a
rich syrup, and cork tightly.

RASPBERRY NECTAR.

Pour over 2 quarts of ripe raspberries I quart vinegar.
Let stand till the fruit ferments ; strain, and to every pint
of juice add | pound of loaf sugar. Simmer 20 minutes.
Bottle while hot.

CIDER— TO KEEP.

Take cider at the exact stage in which you wish it kept,
heat it to boiling, skim very carefully, pour into bottles, jugs,
or glass jars, and seal up hot.

SUGAR NECTAR.

Two pounds loaf sugar, 3 pints water, juice of ^ lemon, 2
ounces tartaric acid. Boil all 5 minutes. When nearly

cool, add the whites of 3 eggs well beaten and ^ cup flour.
*4o

Syrup of Vinegar. SUMMER DRINKS. Strawberry Syrup.

SYRUP OF VINEGAR.

Four quarts vinegar and 2 pounds sugar boiled until a
clear syrup. Bottle it. One or 2 tablespoons to a glass of
water is an agreeable beverage.

UNFERMENTED WINE.

Mash the grapes, press out the juice. Sweeten to suit the
taste. Fill the bottles, set them on a thin board or founda-
tion of some sort in a boiler, fill to the neck of the bottles
with water, bring it to a boil and let it boil for 10 minutes.
Then to make up the loss by settling and evaporation, use
one bottle to fill the rest from, and cork up while hot.

Unfermented Wine.

Pick grapes from the stems. Weigh them. Put in a
porcelain kettle with very little water (to keep from burn-
ing). Cook until stones and pulp separate. Press and strain
through a thick cloth, return to the kettle and add 3 pounds
sugar to every 10 pounds of grapes. Heat to simmering,
bottle hot and seal.

REFRESHING DRINK.

A quart of unfermented wine, 2 quarts water, with \
lemon, sugar, and cracked ice is a drink that has no head-
aches in it.^

STRAWBERRY SYRUP.

Heat the berries until soft, then strain the juice. Allow
a pound of sugar to each pint. Let come to a boil ; skim,
then boil gently 10 minutes, and seal up.

FRESH. CANNED. SAUCE. JELLY. PRESERVES.

FtRESH' FRUITS.

rRESH FRUITS, if thoroughly ripe, are more palat-
able and more healthful than if cooked They
should be looked over and sorted carefully.
Reserve the finest for immediate table use,
and put aside the bruised and imperfect to
be cooked as soon as possible. Unless pos-
itive decay has set in, they may be stewed, and utilized

in various ways.

STRAWBERRIES.

Do not wash unless absolutely necessary. If it is neces-
sary, take a few at a time before hulling, put into a basin of
water, and press down till they look clean ; then the
remainder, and then remove the hulls. Sprinkle with sugar
just before serving. Serve with cream that has been on ice.

RASPBERRIES.

After looking over carefully (they are very apt to have
small worms lurking in their midst), put into a preserve or
berry-dish. Do not wash unless absolutely necessary. It
is just as well to serve without sugar, as many persons like
them with very little, or none at all. The cream and sugar
may be passed at table.

BLACKBERRIES AND DEWBERRIES.

Serve the same as raspberries.

BANANAS.

A very delicate dish is made by pouring sweetened cream
over sliced bananas ; or they may be served whole.

Cocoanut. FRESH FRUITS. Grapes,

COCOANUT.

Grate a cocoanut into a preserve-dish, and serve with
cream or jelly, or both.

PEACHES.

Pare and cut in halves. Remove the pits. To preserve
their freshness, prepare them just before serving. Sprinkle
with powdered sugar. Ornament the edges of the dish
with fresh peach-leaves, if they can be had. Serve in sauce-
dishes, and pass the cream around in a pitcher.

PEARS.

Wipe very clean, and serve in a fruit-dish, either alone or
with other fruit. The Bartlett is the best.

APPLES.

Fine, smoothed-skinned apples rubbed with a cloth till
bright and glossy are ornamental to any fruit-dish, as well
as a nice accompainment to a breakfast or dessert.

ORANGES.

Cut the peel in quarters from the stem halfway down-
ward. Turn it outward, leaving the white orange in a
little cap, from which it is easily taken. A pile of oranges
prepared in this way makes a very handsome center-piece.

LA COMPOSITE.

A layer of peeled .and sliced oranges sprinkled with
sugar. Alternate with a layer of thin slices of bananas
sprinkled lightly with sugar. Set on ice.

AMBROSIA.

Peel and slice oranges and place in alternate layers with
pine-apple also peeled and sliced. Sprinkle each layer
with sugar and grated cocoanut. The pine-apple may be

omitted.

GRAPES.

It is not necessary to dwell upon the beauty of grapes as
a center-piece on a table, or their healthfulness and luscious-

317

FRESH FRUITS. Me'.ons.

ness. They can scarcely be served too often in their sea-
son. The Malaga, Delaware, and Concord are the favorites.

GRAPES FRESH FOR WINTER.

Pick off full clusters, removing every bruised one. Dip
the end of the stem in sealing-wax, then wrap each bunch
in tissue paper and pack in boxes in layers, with paper
between. Close up the box and keep in a cool, dry room,
and you are sure of success.

RAISINS.
The London layers are the finest brand for the table.

FROSTED FRUIT.

Take large ripe cherries, apricots, plums, or grapes ; if
cherries, cut off half the stem ; have in one dish some whites
of eggs, well beaten, and in another some powdered sugar;
take the fruit singly, and roll first in the egg and then in the
sugar ; lay them on a sheet of white paper, in a sieve, and
set it on top of the stove or near the fire until the icing
hardens.

ICED CURRANTS.

Dip whole stems of currants into beaten whites of eggs.
Sift white sugar over them. Set near the stove to harden.

MELONS.

Melons are appropriate breakfast dishes as a first course,
although they may be used as desserts at dinner with equal
propriety. Do not serve melons with fruits. They should
be fresh when eaten. In selecting, notice the stem if still
on. If it breaks easily and looks fresh, it is a good indica-
tion of the ripeness and freshness of the melon. But if it
adheres with the firmness of a rock the melon is unripe.
Cantaloupes, muskmelons, and nutmegs are very similar.

WATERMELON.

Keep on jce till wanted. Put on a large platter and serve
in crosswise slices, leaving the rind on.

Almonds. . CANNED FRUITS. Sealing-Wax. .

NUTMEG MELONS.

Cut in lengthwise sections from the stem down, being
careful to avoid giving the seeds with the melon. Pepper,
salt, and sugar are used singly or collectively by different
persons.

ALMONDS.

The long Jordan almonds and the broad Valencia almonds
are most valued in commerce. A nut-cracker should be
placed in the dish, unless the nuts are cracked beforehand.

FRUITS.

By the canning process, fruits are preserved by simply
cooking them and sealing up immediately, boiling hot, in air-
tight glass jars or tin cans. They will keep almost any
length of time and retain their flavor in a remarkable
degree.

In our chapter on Fruits, the terms can and jar are used
interchangeably.

In very small families, it is a good plan to use pint jars.
If the rubber rings become hard and inflexible, put them in
water and ammonia — I part of the former to 2 of the latter —
and let stay half an hour. It will restore their elasticity.

Very small fruit is put up in bottles successfully. The
corks should fit tightly and be sealed with sealing-wax.

The proportions for sealing-wax are 8 ounces rosin, i
ounce beeswax, and less than an ounce (perhaps | of an
ounce) of beef tallow. Melt slowly and pour over corks or
in the grooves of covers when well heated through, but not
boiling hot. It must simply be melted sufficiently to be
well mixed together.

When the top of a glass jar refuses to yield to all efforts
at unscrewing, hold a hot cloth around it, and it will soon

319

Canning. CANNED FRUITS. Strawberries.

succumb. In opening a tin can of fruit, empty the contents
immediately, even if it is not all to be used at the time.
Fruit acids in tin are said to produce poisons when exposed
to the air.

Tin should not be used for acid fruits. The acid cor-
rodes it.

Boiling hot fruit or fruit juices may be poured into glass
jars without danger of breakage, if the jar is set on a folded
wet towel during the pouring. A silver spoon put into the
jar while being filled will also insure it against breaking.
Some persons use both means at the same time for still fur-
ther safety.

The methods I give for canning small fruits are the sim-
plest I ever saw, and the results are the nearest to fresh
fruits I ever tasted. It is all fruit with no dilution what-
ever. Sugar may be omitted if desired, which will lessen
the expense of canning considerably. One can of this fruit
is equal to 3 that you buy, and the expense of canning in
the city is about the same per can as the price at the stores.

STRAWBERRIES— TO CAN.

Mrs. F. McKercher, Chicago.

Look over carefully, and fill your cans, as many as will
stand in your wash boiler. Put sugar enough in each can to
sweeten for the table. Pack the jars full, and screw the
covers on, but do not put on the rubber bands. Put cold
water in the boiler, nearly to the top of the jars. It is
safer to stand them on something in the boiler. Pieces of
berry-boxes answer every purpose. Let the water boil 20
minutes. Then remove a couple of the jars. Take off the
covers. The fruit will have settled down some. Fill one up
from the other. Put on the rubber band and seal up. Then
take another from the boiler, and fill it up from the same
jar. If you fill 13 to start with, it will take about 3 of them
to fill up the other 10 that have settled. After canned
fruit stands all night, it is safer to use a little wrench to g"»Ve
an extra turn to the cover before putting away fc

320

Raspberries. CANNED FRUITS. Pie- Plant

RASPBERRIES, ETC.— TO CAN.

To can raspberries, blackberries, gooseberries, huckle-
berries, plums, cherries, grapes, currants, or any small fruits,
proceed exactly as with strawberries. I should also in-
clude peaches in this list.

ELDERBERRIES— TO CAN.

Put them into bottles and set into a boiler of water and
proceed as in canning fruit, only the bottles may be filled up
with boiling water ; after settling, cork up and seal. These
berries are nearly as good for winter pies as huckleberries.

PEACHES— TO CAN.

Dip a basket of peaches in a vessel of boiling water lor
a moment. Then dip in cold water. The peeling process
is very simple after this, as it will slip off very easily. The
fruit should be ripe and firm, to peel in this manner. Di-
vide the peaches in halves, remove the pits, and place on
a plate in a steamer over boiling water. The steamer may
be half filled. Let steam until a straw will pierce them
easily. In the meantime prepare a syrup by boiling sugar
and water in the proportion of a quart of water to a pint
of sugar. Let boil and skim. Fill the can with peaches.
Pour the hot syrup over until the can will hold no more.
Seal immediately. The next day give an extra turn to the
cover with a wrench for that purpose.

PEARS— TO CAN.

Peel and cut in halves, or, if preferred, leave whole,
Steam them as directed for peaches. It will take longer.
When the syrup is ready, add the pears to it for a moment.
Then dip them into cans and proceed exactly as with
peaches.

PIE-PLANT— TO CAN.

Cut in inch pieces and stew with its own weight of sugar
slowly, until tender. Add only water enough to dissolve
sugar. Seal up. Can without sugar, if more convenient.

321

Pine-Apple. CANNED FRUITS. Pumpkin.

PINE-APPLE—TO CAN.

Mrs. M. Jones, Chicago.

Pare the pine-apples and cut into inch squares. Allow |
pound sugar to each pound of prepared fruit. Melt the
sugar in just water enough to dissolve it. When it comes
to a boil put in the fruit and cook till tender. Put immedi-
ately into cans and seal up hot.

APPLES— TO CAN.

Cut apples up and stew either with or without sugar.
Seal up as other fruit.

TOMATOES— TO CAN.

Miss Genie Westgate, Uniondale, Pa.

Pour on boiling water to loosen the skin. Peel carefully.
Put them whole into a saucepan or other vessel and let scald
through thoroughly. Add a little water if necessary. Seal
up either in glass or tin. If glass is used, wrap it in paper to
exclude the light. If simply scalded, they can be served as
fresh tomatoes, and taste almost as well. Tin is generally
regarded in better favor than glass for tomatoes.

Tomatoes — To Can.

Peel and cut small. Put into a saucepan or preserving
kettle without water. Let cook until done sufficiently for
the table. Seal up hot. If glass is used, wrap in paper to
keep it dark. Be sure and give the cover an extra turn the
next day.

PUMPKIN— TO CAN.

Cut the pumpkin, remove the inside, leave the peel on
and bake until done. It will peel out of the shell easily.
Then mash it and fill the cans and seal up the same as fruit.
It cannot be told from fresh pumpkin.

322

Apple Croutes. FRUIT SAUCE. Apples In Jelly.

FRUIT SAUCE.

Earthern milk crocks unglazed are best adapted for stew-
ing berries or any sauce, or for boiling jelly, rice, and other
things, as tin or iron injures the delicate flavor and color of
fruits, and porcelain kettles are expensive and scorch easily.
I have used these earthen crocks for years with but one ac-
cident. Let water heat gradually several times in them
on the back of the stove when new, to temper them. You
will prefer them to anything else for cooking as above.

APPLE CROUTES.

Miss Juliet Corson.

Take slices of stale bread. Trim off the crusts and shape
them prettily to suit the size of the apple. Spread with a
little butter, and a sprinkling of sugar. On each slice lay
half an apple peeled and cored, flat side down, a bit of butter,
more sugar on the apples, spice, if liked. Bake in a slow
oven and dust with powdered sugar before serving.

APPLES IN JELLY.

Peel, halve, and core 6 large apples, selecting those of the
same size ; make a syrup of I pound of granulated sugar
and a pint of water ; when it boils, drop in the apples with
the rind and juice of a lemon. As soon as they are tender,
care must be taken that they do not fall in pieces ; take the
halves out one by one, and arrange, concave side uppermost,
in a glass dish. Drop a bit of currant jelly into each piece ;
boil down the syrup, and, when cool, pour around the
apples. This makes a very nice preserve for tea.

BOILED APPLES.

Place fair, smooth apples in a saucepan with just enough
water to cook them, and boil until tender, but not to break
them. Put in sufficient sugar to sweeten well, and let cook
until apples are thoroughly penetrated. Skim apples out,
cook syrup longer, and pour over. Do not peel them.

323

Boiled Apples. FRUIT SAUCE. Baked Apples.

BOILED APPLES— SPICED.

Take about 20 nice cooking apples, wipe them clean, and
place them in a preserving-kettle, with water enough to
about half cover them ; then add 2 cups sugar, ^ cup vine-
gar, and a dessert-spoon of ground cinnamon. Cover
closely, and let them simmer over a slow fire until soft.

DEW-DROP APPLES.

Pare and core, without splitting, some small-sized tart
apples, and boil them very gently, with one lemon for every
6 apples, till a straw will pass through them. Make a
syrup of \ pound of white sugar for each pound of apples ;
put the apples, unbroken, and the lemons, sliced, into the
syrup, and boil gently till the apples look clear; then take
them up carefully, so as not to break them, and add an
ounce, or more, of clarified isinglass to the syrup, and let it
boil up ; then lay a slice of lemon on each apple, and strain
the syrup over them.

COMPOTE OF APPLES— BAKED.
Take a wide jar with a cover ; put into it golden pip-
pins, or any small apples of similar appearance, pared and
cored. Cut very thin a small fresh- rind of lemon for 2
quarts of apples and strew among them, and J pound of
sugar thrown over the top. Tie the cover on and set in a
slow oven for several hours. Serve hot or cold.

BAKED APPLES.

Put good tart apples nicely washed in a pie-tin and bake
until done in a moderate oven. Use sweet apples if wanted
to eat in milk. Bake rather slowly.

BAKED SWEET APPLES— TO EAT IN MILK.
Quarter and core without paring ; fill a dish rounding full,
with no water. Set in a kettle of water or steamer, and
steam till nearly soft, then put in the oven, with a plate
over them. Let them bake till the juice is nearly cooked
out. Much nicer than cooked with the cores in.

Jellied Apples. FfiUIT SAUCE. Fried Apples.

JELLIED APPLES.

Slice fresh apples and put in pudding-dish with alternate
layers of sugar. Cover with a plate and put a weight on it.
Bake in a slow oven 3 hours. A delicious dessert of slices
of apples embedded in jelly will be the result when turned
out cold. Better cook the day before it is wanted.

CIDER APPLE SAUCE.

Cider is best boiled down to about | of the original
quantity. To 5 quarts of quartered sweet apples add I pint
of boiled sour cider and I pint of water. Cover with a
plate and cook on top of stove ^ day.

DRIED APPLE SAUCE.

Mrs. Dr. C. H. Evans, Chicago.

Two pounds dried apples, I pound raisins. Put in a
crock with plenty of water and set on the back of the stove.
Let boil slowly all day. When almost done, add I lemon
sliced very thin, and 2 pounds of sugar. Add hot water as
needed.

STEWED APPLES.

Peel, quarter, and core apples. Cover with water and
stew until tender. Mash with a spoon until very smooth.
Add sugar to suit the taste. Juicy, tart apples make the
best sauce.

LEMON APPLE SAUCE.

Pare, quarter, and core sour apples until you have 3
quarts. Add the juice and finely-cut rind of I lemon and
1 1 cups white sugar with I cup water. Stew 30 minutes.
Add more water, if the apples are not very juicy ; and
cook a snorter time, if they cook very quickly.

FRIED APPLES.

Miss Juliet Corson.

Remove the cores with an apple-corer. Cut the slices
round, J inch thick. Put J cup drippings or butter in a fry-
ing-pan. When smoking hot, put in slices enough to cover
the bottom of the pan. Fry brown on both sides. Do not

. 325

Quinces. FRUIT SAUCE. Currants.

let them break. As fast as done, take them up in little even
piles, 4 or 5 together. Keep hot, dust a little sugar over,

and serve.

BAKED QUINCES.

Put whole ripe quinces in the oven in a pan and bake
thoroughly. When done, remove the skins, place in a glass
dish, sprinkle plentifully with sugar, and serve with cream.

STEWED BERRIES.

Put 2 cups dried raspberries into 8 cups cold water. After
they have come to a boil, cook slowly about 20 minutes.
Add ij cups sugar, let boil up and take off.

[NOTE. — Dried blackberries or other berries, are cooked
the same way. A good mixture is equal quantities of black-
berries and raspberries.]

CRANBERRIES.

Mrs. J. R. Jackson, Centerville, Miss.

To i quart of cranberries put I cup cold water. Cook in
porcelain kettle 10 minutes. Add 2 heaping cups sugar and
cook 10 minutes longer. Pour into a mold, and when cold

it will be jellied.

Cranberries.

A pint of water to a quart of berries. Boil till soft, put
through a coarse sieve or colander, return to the kettle, put
in a pint of sugar, boil up and take off. Less sugar may
be used if desired very tart.

[NOTE. — If boiling water is poured over cranberries and
allowed to stay till nearly cool and then poured off, they
will require considerably less sugar.]

CRANBERRIES AND RAISINS.

To i quart cranberries add \ cup raisins, a pint of sugar,
and a pint of water. Cook in earthen or porcelain until
the berries are well broken. Watch that they do not burn.
Pour into a sauce-dish to cool.

GREEN CURRANTS AND PIE-PLANT.
Stew together and make palatably sweet. A nice sauce.

326

Stewed Plums. JELLY. Making Jelly.

STEWED PLUMS AND PRUNES.
To I pound prunes take J or J pound dried plums. Wash
clean and stew in water to cover for J hour. Add J cup
sugar, or more if liked sweeter.

STEWED PEACHES.

Dried peaches do not require as much water as apples.
Stew faster than apples, and cook about £ hour, putting in
the sugar required while cooking, and adding water, if
needed to make more juicy.

STEWED PRUNES.

Wash the prunes in several waters. Cover with cold
water and set on back of stove for 2 or 3 hours, to barely
simmer. Half an hour before taking them off, make quit
sweet with sugar.

STEWED RAISINS.

Allow 3^ cups water to I cup whole raisins. Stew
45 minutes. Add i tablespoon sugar and i teaspoon
lemon juice. Will serve 4 or 5 persons. It is insipid
without the lemon-juice.

JELLY.

In making jelly, it is safer to make but a quart or two at
one boiling. By adopting the plan of heating the sugar be-
fore adding it to the juice, the labor is very much reduced,
and much more can be accomplished than by the old
method. Use a porcelain kettle or bright tin. Brass may
be used, but must be cleansed very thoroughly beforehand,
and the jelly should not remain in it any length of time.
Do not allow jelly to stop boiling. Sometimes when it will
not harden it may be traced to this cause. Make jelly on
a bright, sunshiny day. The weather affects it to quite an

327

ToTes: JELLY. Blackberry.

extent. When ready to fill jelly-glasses, set the glasses on a
folded wet towel, and if thought best to still further temper
them put a spoon into each glass as you fill it. The condition
of the fruit makes a vast difference in the quality of the jelly.
Those who raise their own understand this fact, while those
who are dependent upon a city market can only select from
the stock on hand. Fruit makes better jelly if not over ripe.
Some of the nicest I ever saw was made of green grapes.

To preserve fruit jellies from mold, cover the surface one-
fourth of an inch deep with fine sugar.

TO TEST JELLY.

Test jelly by dipping some into a cold saucer. Set the
dish on ice or in a cold place. If it hardens at the edges
without spreading, it is done. Or the more common way is
to dip a spoonful into a glass of cold water — ice-cold if pos-
sible. If it drops to the bottom without incorporating itself
with the water, it is done.

TO TURN JELLY OUT OF A MOLD.
Dip the glass or mold in hot water for a moment and the
contents will come out unbroken.

APPLE JELLY.

Take tart apples and cut them up. Add a little water,
and let boil until it becomes glutinous and reduced ; then
strain ; put | pound white sugar to each pint of juice ; fla-
vor with lemon essence and boil until it is a fine, clear jelly.
Then strain into molds.

BLACKBERRY JELLY.

Put the berries in a stone crock, and the crock in a kettle
of warm water on the stove. Let boil till the berries are
well broken. Then strain through a jelly-bag, coarse towel,
or fruit-strainer. Weigh a pound of sugar for each pint of
juice. Put the juice on to boil and then put the sugar in
tins and pans and set in the oven to heat. Keep it from
burning, but let it get very hot. After 20 minutes boiling,

328 ^

Crab-Apple. JELLY. Currant.

throw the sugar in, stir well until it is entirely dissolved.
It needs only to come to a boil, and your jelly is done. Fill
your glasses.

CRAB-APPLE JELLY.

Wash and quarter the apples and cover with water.
Stew until well broken. Pour into a jelly-bag, drain without
squeezing. Allow \ pound sugar to I pint juice. Boil the
juice alone for 10 or 15 minutes. Heat the sugar meanwhile,
and add slowly, stirring constantly. Sometimes it will
"jelly" by the time the sugar is all dissolved. It will
require but very little boiling, if any. Stick cinnamon
boiled with the juice improves the flavor. Remove it before
adding sugar. The pulp of the apples is good for marma-
lade, as in wild plums.

DRIED APPLE JELLY.

Two quarts dried apples put in a pan with water to cover.
Boil 2 or 3 hours. Strain the juice, and to every pint add |
pound sugar and the juice of 2 lemons. Cook till it jellies.

DRIED APPLE JELLY WITH GELATINE.
Take 6 pounds dried apples, and let soak in 6 gallons cold
water 12 hours ; then strain through a flannel bag ; add to
each pint of the juice I pound of the gluco or grape sugar,
and i ounce of sheet gelatine ; boil twenty-five minutes,
and flavor to taste.

CHERRY JELLY.

Remove the pits of Morello cherries. To 4 pounds cher-
ries add i pound red currants, and proceed as with currant
jelly.

CURRANT JELLY.

Mrs. H. M. BaH, Normal, Illinois.

Take good ripe currants, put them into a crock or porce-
lain kettle to heat. When well heated through, squeeze
out the juice, and weigh pound for pound of granulated
sugar. Put the juice into the crock. Let heat to boiling,
and the instant it boils add the sugar. Stir it well till it is

329

Currant. JELLY. Green Grape.

dissolved, and the very instant it boils take it from the
stove. Dip into glasses, and have your papers previously
cut larger than the tops of the glasses. The wrapping-
papers used by grocers for wrapping up tea are the best.
Dip a paper in the unbeaten white of an egg that is in a
saucer. Saturate the paper well and cover the glass, press-
ing down the edge. Dip another paper the same way and
add to this paper. Take a third paper and cover the top.
Be sure the jelly is perfectly air-tight. Tie the papers
tightly around the glass. Keep your jelly in a cool, dry
place — not in a cellar. Be sure and put in a pound of sugar
to a pound of juice. It will not answer to measure it, but
must be weighed. When making jelly cake, warm the jelly
if it is too hard to spread.

TO WEIGH FRUIT JUICE.

Put a basin into one scale and its weight into the other.
Add to the latter the weight which is required of the juice,
and pour sufficient juice into the basin to balance the scales.
Currant Jelly'

After straining and squeezing the currants, usual way,
measure the juice, and to every pint allow a pound of sugar.
Put the sugar in a crock large enough to hold all of the
jelly. Then place juice on stove, and let boil hard 20 min-
utes. Then throw it over the sugar in the crock, and stir
until sugar is dissolved. Your jelly is made. You can leave
in same dish, or put in tumblers. To make white-currant
jelly and not change color, use pure white cloth to strain,
and have hands free from any soil ; place juice in a crock
and stir 2\ hours, constantly ; then put in granulated sugar,
and stir \ hour ; don't mash your currants, but stem them.
Seal in glass tumblers, and in a couple of months your jelly
will be hard, and clear as water.

GREEN GRAPE JELLY.

Grapes half-ripe are nicer for jelly than when fully ripe.
Stem them ; put them over the fire with a very little water,

*42

330

Ripe Grape. JELLY. Peach.

just enough to keep them from burning. Let cook, and
mash with a silver spoon until the juice is pretty well
extracted. Then strain, and to every pint allow about |
pound sugar. Boil 20 minutes. In the meantime have the
sugar heating. Then pour over the hot sugar. Stir well,
and fill your glasses.

RIPE GRAPE JELLY.

Mrs. H. M. Ball, Normal, 111.

Pick the grapes from the stems ; wash ; to 2 quarts
grapes add about ^ cup water. Cover closely in a pre-
serving-kettle, and boil for 5 minutes ; then pour into a
jelly-bag, and squeeze out the juice. To each pint of juice
add i pound crushed or granulated sugar. Boil 15 minutes.
Skim well. Fill your glasses while the jelly is hot, and tie
them over with paper which should be previously saturated
with unbeaten white of egg.

Ripe Grape Jelly.

Mrs. E. K. Owens, Minerva, Ky.

Take grapes fully ripe. Remove the skins first. Then
heat till scalding hot. Then strain, and to 2 measures of
juice put 3 of sugar. Boil, and it will jelly in about 5 min-
utes. Let stand in glasses 3 days before tying up.

LEMON JELLY WITH GELATINE.
Half box gelatine soaked in I cup cold water one hour.
Add i pint boiling water, \\ cups sugar, 3 lemons, grated
rind and juice. Heat till boiling, then strain into a mold,
and set away to cool.

PEACH JELLY.

Mrs. H. M. Ball, Normal, 111.

Take peaches and good, sour, juicy apples, half and half.
Cut up without peeling. Then cover the fruit with water,
and boil until the pulp is well cooked. Let run through a
jelly-bag, without squeezing. Put in a porcelain kettle or
crock, and boil until it is not quite as thick as molasses.
Then weigh an equal weight of sugar. Put the sugar in

33i

Quince. JELLY. Calf's-Foot.

and boil, and try it in a saucer until it jellies. This is very
difficult to make, but when the knack is once acquired, it is
always a success.

QUINCE JELLY.

Mrs. Ben K. Curtis, Jersey City, N. J

Take the peeling and pulp of the quinces, cover with
water ; put a plate over ; boil till tender ; put into a jelly-
cloth and let drain, but do not squeeze. To 3 pints of
juice take 2 pints of sugar. Boil together very fast, about
5 minutes, or until it will jelly on the spoon when dropping
off. Put it into glasses and let stand about 3 days ; then tie
a paper over.

RASPBERRY JELLY.

Use ^ in bulk of red currants with f raspberries. Make
as blackberry jelly.

WILD PLUM JELLY.

Cover the fruit with water and boil until the pulp is well
broken. Then strain through a cloth or jelly-bag without
squeezing. Proceed with the juice as with other jellies.
It is not necessary to use pound for pound of sugar. Less
will answer every purpose.

TAPIOCA JELLY.

One cup tapioca in I quart cold water over night.
Cook it in a farina-kettle, in the water in which it soaked,
until clear. Pour into cups wet with cold water. Set on
ice or in a cold place. Serve the same as blanc-mange.

CALF'S-FOOT JELLY.

Prepare this a day or two before it is required for use.
Scald 2 feet of a calf, Avash them very thoroughly in warm
water. Put them into 6 quarts cold water. Let come grad-
ually to a boil, and skim very carefully. Let it boil gently
about 6 hours. The liquor should be reduced more than
half. Strain through a sieve into a basin. Measure it, and
allow a little for the sediment. After it is cold, remove
every particle of fat from the top, wipe the jelly oft with a
clean cloth, so as to get every bit. Dip the jelly into a

332

Jelly of Two Colors. PRESERVES. Remarks.

saucepan, leaving the sediment in the basin. If there is a
quart, add 6 tablespoons powdered loaf sugar and the shells
and well-beaten whites of 5 eggs. Stir all together cold.
Set the vessel over the fire, but do not stir the jelly at all
after it begins to warm. Boil it 10 minutes ; then throw in
a teacup of cold water. Boil 5 minutes longer ; then remove
from the direct heat ; keep it ^covered closely, and let
remain J hour near the fire. Now, strain through a jelly-
bag that has been wrung out of hot water. Fasten the bag
to something near the fire to keep the jelly from setting
before it all runs out. If the jelly is not clear, run it through
the bag a second time. If there is any doubt about the jelly
being firm when it cools, J ounce of isinglass or gelatine
might be added before straining. These should be well
dissolved first. Two feet of a calf should make a quart.

JELLY OF TWO COLORS.

Make a quart of calf 's-foot jelly. Color half with a few
drops of prepared cochineal. Have a mold wet in every
part. Pour in a small quantity of the red jelly. Let this
set. When it is firm, pour in the same quantity of the
uncolored jelly — letting this set until firm — and so on alter-
nately, until the mold is full. Blanc-mange and jelly are
very nice molded as above directed. If blanc-mange or
jellies are left over, they may be put into separate vessels
and heated over boiling water and molded as above.

PRESERVES.

PRESERVES. JAMS. -MARMALADE. FRUIT-BUTTERS.

Since canning came into vogue, the old " pound-for-
pound " sweetmeats have found less favor in the majority
of families. There are those, however, who cling to the
old-fashioned preserves and jams, and to such we can
recommend the following recipes. It has been found that

333

Remarks. PRESERVES. To Clarify Sugar.

many excellent fruit preserves can be made with less than
" pound-for-pound " of sugar, provided they are sealed up.
It is economy to use small jars for sweetmeats, as fre-
quent dippings into a large quantity injure them.

When preparing apples, peaches, pears, and quinces, for
preserves, cover them with cold water as soon as peeled,
to prevent them from turning dark.

To help harden berries, and some of the softer fruits,
such as peaches and plums, sprinkle part of the sugar over
them for a few hours previous to preserving.

Boil preserves gently. A porcelain kettle, granite ware,
or block tin maybe used. Use a skimmer, or small-handled
strainer, for dipping fruit out of the syrup into the cans or
jars. It is better to seal up preserves, but not a necessity.

Keep preserves in a cool, dry place. If they become
candied, set the jar in a kettle of cold water. Let come
gently to a boil. An hour's boiling will generally reduce
them to a more liquid state.

If mold appears in specks, remove carefully, and scald the
preserves, either by the above method, or by putting them
in a crock in the oven until well heated through.

To prevent jams, preserves, etc., from graining, a teaspoon
cream of tartar must be added to every gallon.

I lived once upon a time in i country where the scarcity
of fruit kept us all on the alert for the best modes of utiliz-
ing the little we did have. We made delicious wild plum
jelly, marmalade, and preserves, as directed in their appro-
priate places,

TO CLARIFY SUGAR.

To each pound of sugar allow i cup of water. To TO
pounds of sugar allow I egg. Beat it up ; put in when the
syrup is cold. When it boils, pour in a very little water,
just enough to check the boiling. When it boils up again,
set it aside, and in 15 minutes skim the top. Then pour
off the clear syrup, leaving the sediment at the bottom.

334

Apple. PRESERVES. • Grab-Apple.

APPLE PRESERVES.

Select tart, nicely-flavored apples. Peel, divide in halves,
and core them. Allow | pound white sugar to each pound
of apples. Clarify the sugar ; add the apples to the syrup.
Boil till clear. Skim out. Boil the syrup down till about
the consistence of golden syrup. Pour it over the apples.
If ginger-root is liked as a flavor, boil an ounce of it (after
bruising) in a bag in clear water, and add the water to the
sugar-water. If lemon is liked, cut in thin slices and add
just before sealing up. Seal up hot.

CHERRY PRESERVES.

Mrs. L. ^. Owens, Cameron, Missouri.

For Mayduke and Early Richmonds, allow pound
for pound of granulated sugar, weighing after the cherries
are pitted. Drain the cherries 20 minutes. To the juice
add the sugar ; boil, and skim. Then add the cherries, and
boil briskly 10 minutes.

CITRON PRESERVES.

Pare, slice, and cut in fancy shapes. Take some ginger-
root, an ounce to 8 or 10 pounds of fruit ; boil in sufficient
water to extract the flavor. Throw the root away. Put the
sugar into this water and make a rich syrup. For citron
preserves, allow i| pounds sugar for each pound of citron.
Skim very thoroughly. Put in the citron, and boil until
transparent. Skim out. If the juice is not thick enough,
cook still longer. Pour over, and then slice in some lemons,
One lemon to every 2 pounds citron is about right.

CRAB-APPLE PRESERVES.

Core the crab-apples with a sharp pen-knife, leaving the
stems on. Allow pound for pound of sugar. Put in just
water enough to help dissolve the sugar. Let it boil up and
skim. Put in the apples and boil till they look clear and
tender. Skim out. Boil the syrup down and pour over the
fruit.

335

Cranberry. PRESERVES. Peach.

Crab-Apple Preserves.

Weigh the fruit after it is cored, and allow an equal weight
of sugar. Dissolve the sugar in just water enough to melt.
Add the apples. Bring to a boil. Take off, set in a cool
place until the following morning. Bring to a boil again,
and repeat another morning. Then omit 3 mornings. Then
bring to a boil for 3 more successive mornings, and on the
last one seal them up in glass jars.

CRANBERRY PRESERVES.

Author's Recipe.

Weigh the berries ; take an equal amount of sugar. Put
over to cook together, with just water enough to dissolve
the sugar. Boil till the fruit is well cooked. This will be
found a very delicious preserve.

DAMSON PLUM PRESERVES.

Weigh the fruit and sugar pound for pound, and put in
layers in a stone crock. Set in the oven moderately heated,
and cook for three hours. The result is a very rich flavor
and the fruit but little broken.

GRAPE PRESERVES.

Press the pulp from the fruit. Put the pulp over to boil
in a little water. Then press through a colander to re-
move the seeds. Then put juice, pulp and skins together ;
add a pound of sugar to a pint, and boil down thick.

PEACH PRESERVES.

Mrs. Elliott Durand, Chicago.

Peel the peaches and remove the pits carefully, keeping
the fruit unbroken as much as possible. Take an equal
weight of sugar. Make a syrup, using J cup of water to
each pound of sugar. Blanch about 3 peach-pits for each
pound of preserves, and put into the syrup and let remain.
Boil 15 minutes, skimming until perfectly clean. Put in the
peaches and cook until clear. It will take 15 or 20 minutes.
Remove, and drain on a sieve, and let get perfectly cold,

336

Pear. PRESERVES. Pumpkin.

meanwhile boiling the syrup down until it is as thick as
molasses. Put the peaches in jars and pour the syrup over
hot. Seal up.

PEAR PRESERVES.

Pare, cut in two, remove the cores, and to each pound al-
low | pound sugar. Clarify the sugar, or, if preferred, make
a syrup without clarifying. After skimming, add the pears
and boil until they are clear. Skim out ; add more fruit, and
continue until all are cooked. Then if the syrup is not thick
enough, boil it down and pour hot over the pears in cans or
jars, and seal up.

PLUM OR EGG-TOMATO PRESERVES.

Weigh the fruit and sugar, allowing | pound sugar to
each pound of tomatoes. Put sugar and tomatoes in layers
in a stone crock. Set in a moderately-heated oven, and
cook for 3 hours. When cold, add 2 sliced lemons to each
gallon.

STRAWBERRY PRESERVES.

Put the berries and sugar, pound for pound, into a pre-
serving kettle, and heat slowly till the sugar is melted.
Then boil rapidly for 20 minutes, and seal up hot.

TOMATO PRESERVES.

Mrs. John Lee, Orangeburg, Ky.

Get the pear-tomato, if possible ; if not, use the large ones
cut in quarters. Ten pounds tomatoes, 10 pounds sugar, £
pound seedless raisins, 3 lemons, J ounce race-ginger, sliced.
Put sugar in a quart of water, and boil and skim until clear,
and of the consistency of syrup. Put in the tomatoes, and
cook until thoroughly done. Add the raisins and ginger 15
or 20 minutes before taking off, and add the sliced lemons
at the last. Put away in crocks, and tie up securely.

PRESERVED PUMPKIN.

Cut and peel in square pieces of about 2 or 3 inches.
Allow pound for pound of sugar ; steam the pumpkin till
tender. Make a syrup of the sugar with water to dissolve

337

Quince. PRESERVES. Watermelon Rinds.

it. Add the pumpkin when boiling hot. When clear,
remove. Add lemon juice for flavor. Boil syrup down till
thick, and pour over.

QUINCE PRESERVES.

Take an equal quantity of smooth, sweet apples. Pound
sweets are best — and put with the quinces. Even double the
quantity may be used. Pare, quarter, and core them. Steam
in a steamer until a straw will pierce them readily. Make
a syrup of an equal weight of sugar. Put in the steamed
fruit and boil until of a rich red color. Skim frequently.
Lay them out on flat dishes. Boil the syrup down until it
begins to jelly at the side of the kettle. The syrup is nicer
if strained through a sieve. Pour it over the quinces. Use
the parings and cores for jelly.

WILD PLUM PRESERVES.

Author's Recipe.

In order to make the skins tender and prevent that
strong, rank taste, scald in saleratus-water, allowing a ta-
blespoon to 4 or 5 gallons of plums. As soon as the skins
commence to break, pour off the water, and drain the fruit.
Then take out the pits, and weigh the plums, allowing pound
for pound of sugar. Put the sugar over, with a little water.
Let boil up and skim. Put in the plums, cook till tender,
skim out, boil the syrup down till it is of the consistence of
molasses, and pour over. They require no sealing.

PRESERVED WATERMELON RINDS.
Peel and cut the rinds into the sizes and shapes desired.
Put in a steamer and steam till a straw will pierce them
easily. Prepare a syrup of i^ pounds of sugar to each
pound of rinds, with a very little water. Boil up and skim.
Cook the rinds in the syrup until clear. Use I lemon to
every 2 pounds of rinds. Slice in when the preserves are
cold, to prevent a bitter taste,
*43

338

Tomato Figs. JAM. Currant

TOMATO FIGS.

Three pounds sugar to 8 pounds tomatoes. Take round,
ripe ones ; peel and boil whole in the sugar until it pene-
trates them, but do not boil to pieces. Then lay on flat
dishes to dry. Boil syrup until quite thick and pour over
them from time to time. When dry pack in boxes in layers,
with sugar sprinkled over each layer.

PEACH PAPER.

Take very ripe peaches. Peel, stone and mash fine.
Spread on a smooth surface, a platter, marble slab, or board,
and keep in the sun. When dry, sprinkle with white sugar
and roll up. Good in winter.

PEACH ROLLS.

Use Freestone peaches, mash them and put through a
coarse sieve. To 2 quarts of pulp add a pint of brown
sugar. Mix and cook for a couple of minutes. Spread on
plates and put in the sun every day until it cleaves from the
plates readily Dust white sugar over and roll up. Keep in
a dry place. If the weather is good they will dry in 3 days.

PRESERVED ORANGE PEEL.

Weigh oranges whole, and allow pound for pound of sugar.
Peel the oranges neatly and cut the rind into narrow shreds.
Boil the rind until tender, changing the water twice, and
replenishing with hot from the kettle. Squeeze the strained
juice of the oranges over the sugar ; let this heat to a boil;
put in the shreds and boil 20 minutes. Lemon peel can be
preserved in the same way, allowing more sugar.

BLACKBERRY JAM.

Allow | pound brown sugar to a pound of berries.
Mash the berries, cook 20 minutes ; add the sugar and let
boil briskly 10 minutes. Seal up.

CURRANT JAM.
Pick th'e currants from the stems, weigh them, and for

339

White Currant. JAM— MARMALADE. Peach.

each pound allow | pound sugar. Boil the currants alone
for 15 minutes, then add the sugar. Let boil together,
removing all the scum that rises. Mash, and stir almost
constantly to prevent burning. In 20 minutes seal up.

WHITE CURRANT JAM.

Weigh an equal quantity of sifted white sugar and white
currants picked over very carefully. Boil together 10 min-
utes, stirring gently, and skim it well. Add the juice of i
lemon to 4 pounds of fruit. Seal hot.
ORANGE JAM.

Take sweet oranges. Peel and put the pulp through a
sieve. Put a pound of white sugar to each pound of pulp
and juice. Boil 20 minutes together, and seal up.

RASPBERRY JAM.

Use white sugar for red raspberries ; brown sugar for
black. Allow | pound for each pound of berries. Mash,
and cook the berries alone for 20 minutes. Add the sugar,
boil briskly for 10 minutes, skimming carefully. Seal up.

STRAWBERRY JAM.

Allow | pound white sugar for each pound of berries.
Proceed as for raspberry jam.

TOMATO JAM.

Allow i pound brown sugar to each pound of peeled and
sliced tomatoes. To every 6 pounds of tomatoes allow I
lemon and i ounce white ginger-root. Place all together
in a preserving kettle. Remove the seeds from the lemon
and cut it in slices. Cook gently, watching constantly.
Boil one hour and seal up.

APPLE MARMALADE.

Twelve pounds apples, 3 pounds brown sugar, 3 lemons.
Boil slowly. Mash. w«?U.

PEACH MARMALADE.

To a pound of fruit put | of a pound of sugar. Boil the
in water until the water is well flavored. Peel and

340

Quince. MARMALADE. Orange.

quarter the peaches and add to the water (only enough to
cover) after the pits are removed. In half an hour add the
sugar. Stir constantly. Boil an hour after the sugar is
added.

QUINCE MARMALADE.

Pare and core the quinces, and cut up small. Boil the
parings and cores in water that covers them. When soft,
strain through a cloth. Add the quinces and sugar (£ a
pound to each pound of fruit). Boil all together over a clear
fire until smooth and thick. Stir and watch almost con-
stantly. When cold, put in glass jars.

WILD PLUM MARMALADE.

Author's Recipe.

Take the plums that remain in the jelly-bag and rub
through a sieve. To this, take a pound of sugar to each
pint, and cook thoroughly. Watch, and stir almost con-
stantly. Try it in a dish, and when it will harden like jelly,

it is done.

CHERRY MARMALADE.

Pit the cherries and put them through a coarse sieve. To
each pound of pulp add | pound of sugar, and to every 3
pounds add a cup of currant juice. Boil all together until
it will set like jelly. Put up in glasses or jars.

ORANGE MARMALADE.

Take bitter oranges and allow an equal weight of sugar.
Pare off the yellow peel and cut it into thin shreds, and
these into inch pieces. Boil the shreds an hour to take
away the bitter taste. Then drain, and throw away the
water. Cut the oranges up, saving every bit of juice and
pulp, but not the seeds or white skins. Put pulp, juice,
shreds, and sugar into a preserving-kettle, and stir until it
boils. Let boil J hour, skim, pour into jars. When cold,
cover with paper, and put away.

[Marmalade is very nice to serve with dinners if put up in
prettily-shaped bowls. It Twill turn out whole, like jelly.]

Apple. FRUIT BUTTERS. Plum.

APPLE BUTTER.

Mrs. Azuba Mcllvain, Maysville, Ky.

For 10 gallons of apple butter take 6 bushels apples ;
peel, quarter, and core. Stew in water and put through a
sieve when soft enough. Take 12 gallons of cider and boil
it down to 3 gallons. Do this, and stew the apples and sift
them the same day. The next day put the boiled cider and
the sifted apples together, and cook all day, stirring all the
time. An hour before taking off, add 8 pints coffee sugar
and 3 ounces ground cinnamon.

APPLE BUTTER -SMALLER QUANTITY.
Take 9 gallons of cider, boil down to 3 gallons ; then add
to the boiling cider about 3 gallons of apples that have
been pared and quartered ; boil rapidly for about 2 hours
without ceasing, to prevent the apples from sinking. By this
time they are well reduced, and will begin to sink ; thus far,
no stirring has been done, but must be commenced as soon
as the apples begin to sink, or they will scorch. Spice to
suit the taste. Stir without ceasing until it is reduced to a
thick smooth pulp, which will take about half an hour.
Apple butter made in this way has been kept perfectly good
over 2 years, without sealing.

APPLE BUTTER FROM DRIED APPLES.

Four pounds dried apples, 2 pounds dried pumpkin. Let
soak 12 hours in water to cover. Add I gallon glucose (or
grape sugar) ; I quart boiled cider ; I quart golden syrup.
6 pounds New Orleans sugar, J pound gelatine. A little
mixed spice to suit the taste. Boil gently I hour, stirring
all the time.

PLUM BUTTER.

One peck plums, \ bushel sweet apples. Cook in sepa-
rate kettles until quite soft, with just enough water to pre-
vent sticking to the bottom. When soft, put through a
colander into the same kettle, and to each pound add |
pound white sugar. Let cook \ hour. Seal up.

342

Currants. DRIED FRUITS. Persimmons.

TOMATO BUTTER.

Mrs. E. L. Hill, Maysville, Ky.

One bushel ripe tomatoes, J bushel apples, 5 pounds
brown sugar, I ounce each allspice, cinnamon, and cloves.
Let come to a boil. Add the apples peeled and cored.
Let cook together, watching very carefully, more than
half a day, then add the sugar. The juice must cook out
of them, and it takes an entire day to cook properly. An
hour before taking off, add the spices.

TO DRY CURRANTS.

Put ^ pound sugar to I pound currants in layers in a crock,
over night. Then heat, skim, boil 15 minntes, spread on
plates to dry, either in the sun or a moderate oven. Put
away in covered vessels, or in paper sacks.

TO DRY CHERRIES.

Pit them, and to I pound add ^ pound sugar, and boil 20
minutes. Spread on dishes to dry. They may be dried
without sugar, if preferred. Keep in a close sack or jar.

TO DRY PEACHES.

Peel, divide, sprinkle with sugar, and dry in the sun or
oven. Put away covered.

TO DRY GOOSEBERRIES.

Spread firm, ripe ones on dishes, and dry in a gentle heat
of oven or sun.

PERSIMMONS— TO KEEP.

Put in a crock in alternate layers with nice, brown sugar,
with sugar at bottom and top. Tie paper over.

SOUR PICKLES. S WEE T PICKLES. V IN EG A R.

SOU®. PICKLES.

^N making pickles, do not use metal vessels. If
vinegar has to be boiled, use a porcelain
kettle or a stone crock. For a few years past
I have pickled and spiced a good share of my
. cucumbers when first procured, and sealed
them up hot in glass jars for winter use, the
same as fruit. Glass cans are cheap, and it has proved
economy, in my case, for the reason that I suffered
severely at the hands of the vinegar seller. One year
I paid fifty cents per gallon for "pure cider vinegar,"
and one lot of pickles I had to " do up " three different
times, to keep them from spoiling. But sealed up hot
they are always ready, just the right flavor, and no fur-
ther source of anxiety. This need not apply to those
who are sure of the Simon-pure article of vinegar,
although it is the least work in the long run. The
recipes in this chapter have been procured from differ-
ent ladies who excelled in pickling.

CUCUMBERS— TO KEEP FIRM.

Mrs. T. E. Sullivan, Chicago.

This is never failing. Cut them from the vines with scis-
sors, leaving on a half-inch stem. They must not be
washed. Use a half barrel or keg, and make a 'brine of soft
water, strong enough to bear up an egg. Now comes the
great secret of the success, and that is in the arrangement

344

Artichoke. SOUR PICKLES. Cucumber.

of the cover. See that it fits tightly 2 inches from the top.
By crowding it down sideways you can fit it nicely. Cut a
hole about 5" inches square in the middle of the cover.
After the keg is nearly filled with brine and the cover is fit-
ted in, you must drop in your cucumbers. Never mind the
dirt. The brine will soak it off, and it will all settle to the
bottom. Put in as many as you choose at a time, only be
sure that the brine is overflowing always, and that insures
the scum that invariably rises, to be above the cover. Keep
a plate and weight over the opening in the cover. Before
putting in fresh cucumbers, dip out the scum from the top,
and add a cup of salt for each peck, so that the brine may
be kept at its full strength. Keep in a cool place and do
not "let them freeze, and you will have good, firm pickles all
winter. Watch that the brine is kept over the cover all the
time. If it evaporates, add more. When you notice the
scum take it off. [When wanted for use, we think the
easiest way to freshen and pickle is Mrs. Hodge's method,
on this page.]

PICKLED ARTICHOKES.

Mrs. Z. B. Glynn, Boston, Mass.

Boil the artichokes till you can pull the leaves off. Take
out the choke and cut away the stalk, but be careful that the
knife does not touch the top. Throw them into salt and
water. When they have lain an hour take out and drain.
Then put into glasses or jars, add a little mace and nut-
meg. Fill up with | vinegar diluted with J spring water
and cover your jars close.

CUCUMBER PICKLES.

Mrs. Hodge.

When you are ready to lay them down for winter, pour
boiling water over them and drain well. Then pack in salt.
When wanted for pickling, place in a jar as many as you
want to freshen and cover with boiling water. When cool
drain off and pour over another kettle boiling hot, and
pour on one kettle more. Then when cool and drained

345

Cucumber Mangoes SOUR PICKLES. Cabbage.

heat vinegar to a scalding point, flavor with red pepper,
cloves, or anything preferred, and pour over.

[This is the easiest way we have ever found to pickle
cucumbers that are in brine. It does away with the trouble
of having them around a day or two freshening. — ED.]

FRESH CUCUMBER PICKLES.

Get small ones of uniform size. Place in a stone crock.
Pour on boiling water to cover. Put in a large handful of
salt. Let stand over night. Drain off in the morning.
Pour on more boiling water and same quantity of salt.
Let stand till the next morning. Drain off the water, wash
the pickles in clear water, dry with a towel. Put in a crock
and pour on boiling cider vinegar. Then put in small horse-
radish roots. These pickles will keep in a common stone
crock all winter.

GREEN CUCUMBER MANGOES.

Mrs. Albert Willson.

Take 2 dozen large cucumbers, cut a block square out of
the side of each one. Scrape out the seed. Lay them in
weak salt and water for five hours. Make a dressing of 2
large heads of cabbage, 4 green peppers chopped, 2 ounces
celery-seed, 2 ounces white mustard seed, I ounce black pep-
per, i ounce salt, and i cup sugar. Put 2 small onions-sets
in it (whole), and 2 small string beans in each cucumber and
finish filling with the dressing. Replace the block and
tie with a strip of cotton. Put a layer of vine leaves,
a layer of cucumbers, and a teaspoon of powdered alum
alternately into a kettle until it is full. Cover with vinegar ;
scald | of an hour. Lift them out of this vinegar into jars.
Take a gallon of fresh vinegar, i^ pounds brown sugar, boil
15 minutes, skim and pour over the pickle.

PICKLED CABBAGE.

Mrs. Albert Willson.

Take a hard head of white cabbage, slice in thin pieces
*44

Cauliflower. SOUR PICKLES. Chow Chow.

with 8 onions and 12 cucumbers cut lengthwise. Sprinkle
with salt, and hang up in a sack to drain for 24 hours.
Spread on a table and sprinkle with 3 tablespoons ground
mustard, 2 of ginger, 2 of black pepper, I of mace, 2 of
celery-seed, and i of turmeric. Mix well. Put 2 pounds
sugar in 2 quarts vinegar and let boil. Pour over hot. The
next day drain off and boil again and pour over.

PICKLED CAULIFLOWER.

Cook the cauliflower till tender, then put it in jars and
pour over it vinegar and ground mustard-seed, previously
scalded together.

PICKLED RED CABBAGE.

Slice fine; pack in jar ; pour over boiling spiced vinegar ;
use tablespoon brown sugar to one head ; when cold tie
down ; fit for use in about ten days.

TO PICKLE CHERRIES.

Select cherries not over ripe. Leave on an inch of stem.
Put into a jar and cover with cold vinegar. Leave three
weeks. Then pour off f of the liquor. (This, boiled with a
pound of sugar to the pint is a very fine syrup, good for
pudding-sauce, or, diluted with water, is a pleasant drink.)
Put fresh vinegar over the cherries to replace that poured off.
Then drain it all off and to each quart add I ounce corian-
der seed, i blade of mace, a pinch of cayenne, and 4 bruised
cochineals, all tied loosely in a piece of thin muslin. Boil it,
and when cold pour it over the cherries. In a month they
will be ready for use.

PICKLED CHERRIES.

Fill a glass jar f full of large ripe cherries on the stems.
Fill up with best cold vinegar. Do not cook.

CHOW CHOW.

Mrs. Nellie Roe, Kansas City, Me.

One large cauliflower, i quart green cucumbers sliced
lengthwise (or watermelon rind will do), 3 dozen small cucum-

347

French. SOUR PICKLES. Nasturtions.

bers, 2 dozen small onions. Soak cucumbers in brine for 2 or
3 days, scald the rest in strong salt and water. Add pepper
and whole cloves, allspice, and stick cinnamon, as you
choose. Scald the following, stirring constantly, and when
well mixed pour over your pickles : 2j quarts vinegar, 2\
cups brown sugar, \ cup flour, 6 tablespoons ground mus-
tard. Bottle in wide-mouthed bottles or glass cans. Seal.

FRENCH PICKLES.

Two large heads of cabbage, i peck large cucumbers, 18
green peppers, 24 onions, medium-sized, i gallon vinegar, \
pound mustard seed, 2 ounces celery seed, i ounce turmeric,
2 cups brown sugar. Chop the cabbage, cucumbers,
peppers, and onions — not too fine — sprinkle with salt, and
let stand over night. Drain in the morning. Mix them
together ; pour the vinegar over, and scald. Then add the
sugar and spices, stir well together, let boil up, and remove.
Take seeds out of the peppers as far as possible.

MANGOES.

Take young, tender, green muskmelons or nutmegs ; soak
them in strong brine for a week. Then scrape them, cut out
a section an inch square, take out the seeds. Soak another
day, then wash in clear water and wipe dry with a cloth.
Then fill the cavity with finely-chopped cabbage, horse-rad-
ish, onion, green tomatoes, cucumbers, radish pods, nastur-
tion seeds, celery seed, young, tender string beans, cauli-
flower buds, peppers, mustard, and whole cloves, with some
stick cinnamon. Before putting in, wet this mixture with
vinegar. Replace the cut piece, tie up well, pack in crocks,
fill with cold vinegar, and in about a month they will be
ready for use.

NASTURTIONS.

They require no seasoning. Gather before they fall apart;
pick clean, leaving on a \ inch of stem ; drop them into good
vinegar, and keep them covered. When frost comes so that
you will have no more seeds to put in, pour off the vinegar

348

Mushrooms. SOUR PICKLES. Plum-Tomatoes.

and use it on the table. You will find it much better than
pepper-sauce. Put the pickles into a bottle or glass jar just
large enough to hold them, and fill up with good vinegar.
If kept covered they will keep until eaten.

PICKLED MUSHROOMS.

Sprinkle lightly with salt and remove the top skins.
Scald in weak brine for 5 minutes. Drain, and put into
spiced vinegar. Cork tight.

ONIONS SPICED.

Put sliced onions into ajar in layers with a light sprink-
ling of salt. To a quart of cider vinegar add 2 cups sugar,
I teaspoon whole allspice, same of whole cloves, same of
whole pepper-corns. Scald the vinegar, sugar, and spices
and pour hot over the onions. In 24 hours pour off, scald
again and pour over.

SILVER-SKIN ONIONS.

Pour scalding brine (weak) on them every day for 9 days —
new brine every other day ; then throw them in cold
spiced vinegar, and they will be ready to eat in a few days,
and good, too.

STUFFED PEPPER PICKLES.

Remove seeds from green peppers. Lay in salt water IO
days. Soak in clear water 24 hours. Pack in a jar and
scald with vinegar and water, half and half, with a small
piece of alum, for 3 days in succession. Make a stuffing of
I pound cabbage, J pound each of horse-radish, ground
ginger, and ground mustard; I ounce each of mace,- cloves,
and cinnamon. Fill them, boil strong vinegar and pour
over hot.

PICKLED PLUM-TOMATOES:

Fill a glass fruit jar with the tomatoes, and I teaspoon
each of whole cloves, peppercorns, and allspice, and 2 tea-
spoons small pieces of stick cinnamon. Fill the jar up with
boiling hot vinegar, and seal. Do not add spices if pre-
ferred plain.

349

Jackson. SOUR PICKLES. Higby.

JACKSON PICKLES.

Grandma Owens.

Take firm, smooth, green tomatoes, slice and sprinkle
with salt over night. In the morning pour clear water over
and drain immediately. Be very particular about getting
the water all out so as not to weaken the vinegar. Then
pack in jars in layers with white mustard seed, plenty of
horse-radish cut up fine, small bits of green pepper, allow-
ing about 6 to each peck of tomatoes. Cover with cold
vinegar. Tie cloth over. [ I have never lost any pickles
made in this way, and have put them up every year for a
long time. — ED.]

GREEN TOMATOES.

Sliced green, they make splendid pickles, if a pint of
molasses is poured over 2 gallons ; press down with plate,
and remove white scum as it appears ; brown sugar is pre-
ferred by some.

Green Tomatoes.

Mrs. Judge Sherman.

One peck green tomatoes sliced thin. Sprinkle with salt
and let stand over night. Slice 12 onions, put with the
tomatoes in layers with the following spices : 4 ounces
white mustard seed, 4 ounces ground mustard, I ounce each
of cloves, allspice, ginger, pepper, and cinnamon, \ ounce
turmeric, I tablespoon salt, \ pound brown sugar; boil 2 hours
in vinegar to cover.

HIGBY.

Hattie A. H., Clinton, Iowa.

One bushel green tomatoes, chopped fine and packed in
jars with salt. Let stand 24 hours, then drain well, then
add 12 green peppers, 2 large heads of cabbage, chopped
fine ; then scald in vinegar, then drain again ; add 3 large
spoons of black pepper (ground), 4 of cinnamon, 3 of allspice,
7 of cloves, i cup of unground mustard ; mix well with
tomatoes and put in jars. Take 5 pounds brown sugar
and mix with vinegar enough to cover ; scald the sugar and
vinegar and pour over while hot.

350

Piccalilli. SOUR PICKLES. String Beans.

HEATH PICCALILLI.

Mrs. Elliott Durand, Chicago.

One peck green tomatoes, 12 green peppers, i head of
cabbage, J dozen ripe cucumbers, ^ dozen green cucumbers,
6 large onions, 2 heads of celery, all chopped fine, and
mixed with i teacup coarse salt. Let stand 12 hours.
Drain perfectly dry, and scald thoroughly in 2 quarts of
vinegar. Drain and pack in jars. When cold, pour over 2
quarts of vinegar to which has been added £ cup of grated
horse-radish, i tablespoon of ground mace, i tablespoon
each of ground cinnamon, allspice, mustard, and cayenne
pepper — \ ounce each celery seed and mustard seed — cover
with plate to keep under the vinegar, and cover closely the
top with thick cloth.

MIXED PICKLES.

Three hundred small cucumbers, 4 large green peppers,
sliced fine, 2 large heads cauliflower, 3 heads white cabbage
shredded fine, 2 quarts small onions, I quart or more small
string beans, cut in inch pieces, i quart small, green toma-
toes, sliced. Put this all in a pretty strong brine 24 hours.
Drain 3 hours, then sprinkle in \ pound black and \ pound
white 'mustard seed, I tablespoon black ground pepper.
Let the whole come to a boil in just enough vinegar to
cover, with a little alum put in. Drain, and when cold mix
a pint of ground mustard as for table use and put in.
Cover the whole with good cider vinegar.

PICKLED STRING BEANS.

Author's Recipe.

Boil in water a little salt till just a trifle tender. Drain
very carefully. Put into glass cans, and after filling them
stand them upside down to be sure and get out all the
water. Then cover with hot vinegar flavored as you please.
Seal up hot, and you will have one of the most palatable
pickles you ever ate in midwinter. They may be steamed
instead of boiled. It is not strictly necessary to salt them.

Walnuts. PICKLES. Apples.

PICKLED WALNUTS.

Take white walnuts, fresh and tender ; put them in salt
and water for 3 days, then put in the sun till they turn
black. Use the proportion of J pound mustard seed, 2
ounces pepper, J ounce cloves, £ ounce mace, ^ ounce nut-
meg, and a good stalk of horse-radish, and boiled in 4 quarts
vinegar. Cover the walnuts closely and let them remain 3
or 4 weeks. Pour off the liquid for catsup, if desired, and
bottle it, covering the walnuts again with cold vinegar.

PICKLED LEMONS.

Six lemons put into brine that will bear an egg. Let
remain 6 days, stirring every day. Then boil 15 minutes in
2 quarts water (boiling when put in). Remove and put into
a cloth till cold. Boil up sufficient vinegar to cover the
lemons, allowing to each quart 2 teaspoons — scant — cloves,
same of white pepper, i teaspoon — scant — mace, I table-
spoon bruised ginger, same of mustard seed, a few scrap-
ings of horse-radish root, and a clove of garlic. Pour over
boiling hot ; tie down securely. They will not be fit for
use for nearly a year.

SWEET PICKLES.

PICKLED CRAB-APPLES.

Seven pounds fruit, 3j pounds sugar, I pint vinegar, f
ounce stick cinnamon, and ^ ounce whole cloves, mixed.
Remove the blossom end. Steam until tender, and put
into jars. Boil the vinegar, sugar, and spices 15 minutes,
pour over the fruit and seal up.

PICKLED SWEET APPLES.

Seven pounds apples after peeling and coring (they should
be halved), I ounce stick cinnamon, 3j pounds sugar, I pint
vjnegar, I teaspoon cloves. Steam the apples until a straw

352

Cantaloupe. SWEET PICK LES. CiVon.

will pierce them. Then put in the boiling vinegar, sugar, and
spices, and simmer 2 minutes. Put into jars and seal.

CANTALOUPE PICKLES.

Seven pounds melons after they are peeled and cut in
shapes. They must be nearly ripe. Lay in weak brine over
night. Then boil in alum-water (a teaspoon of alum to 2
quarts water) J hour. Remove, drain, and have boiling hot
on the stove the following : 3 pounds sugar, I quart vine-
gar, 2 ounces cinnamon bark, I ounce pounded mace and i-J
ounces whole cloves. Add the melon and let scald all to-
gether 15 minutes. Put away in jars.

SWEET CUCUMBER PICKLES.

Mrs. L. S. Hodge, Chicago.

Take ripe cucumbers, cut them lengthwise, take out seeds,
soak in salt and water 24 hours. Then soak in vinegar and
water 24 hours. Drain. Then make a syrup of I quart
vinegar, i pound sugar, i ounce cinnamon, and \ ounce
cloves. Boil till tender.

Sweet Cucumber Pickles.

Take ripe cucumbers. Peel, and cut in lengthwise slices ;
steam till tender ; \ gallon vinegar, 2 pounds sugar, I red
pepper, I ounce cassia buds. Scald all together and pour
hot over the pickles in a jar. Seal up.

CITRON PICKLE.

Pare the citron and cut it into such shapes as are desired.
Boil in water with a teaspoon of alum to each J gallon,
until tender. Then drain well. Boil together for 10 min-
utes 2 quarts vinegar, 3 pounds sugar, 3 ounces cassia buds.
Then add the citron and boil 5 minutes longer. Put away

in jars.

WATERMELON RINDS.

Pare and cut in fancy shapes. Take weak alum-water
and pour it over hot. Let stand 24 hours. Then soak
till well cleansed, and boil in clear water till tender. Make
a syrup of equal measures vinegar and sugar, some stick

^___ 353

Grapes, SWEET PICKLES. Pine-Apples.

cinnamon and race-ginger. Use the proportions given for
citron. Boil the rinds in this till clear. Put in a jar, pour
the syrup over, cover, seal, and put away.

PICKLED GRAPES.

Take firm, ripe grapes. Pack closely in a jar with grape-
leaves between the layers, if you can get them. To 4 quarts
vinegar add 2 pints white sugar, I ounce cinnamon, J ounce
cassia, \ ounce cloves. Boil vinegar and spices well
together, let get cold, and pour over the grapes.

SWEET TOMATO PICKLE.

Mrs. R. R. Austin, Vermillion, Dakota.

Fifteen pounds sliced green tomatoes ; let stand over
night, with a little salt sprinkled over ; drain ; 5 pounds
sugar, i quart best vinegar, I ounce cloves, 2 ounces cin-
namon. Boil 15 or 20 minutes, skim out and boil the syrup
till thicker, if preferred, but it is not necessary. [The best I
ever tasted. — ED.]

PICKLED PEARS.

Mrs. Azuba Mcllvain.

Ten pounds Seckel pears, 2 pounds sugar, I quart
vinegar ; \ ounce mace and I ounce cinnamon. Boil vine-
gar and sugar and pour over the pears, four days in succes-
sion, with spice to taste. If other pears are used, they will
require more sugar.

Pickled Pears.

Take 3 pounds pears ; peel and cut out the ends, leaving
stems in ; put into a preserving-kettle with I quart water,
and boil until they are easily pierced by a fork. Then lay
out on a dish. Add to the juice i^ pounds sugar, I pint
vinegar, \ ounce stick cinnamon, \ ounce cloves, same of race-
ginger. Boil all 5 minutes and skim. Put pears in and boil
until the syrup thickens. Take out, put in jars, boil syrup 5
minutes longei, pour over.

PICKLED PINE-APPLES.

Three pounds sugar, 6£ pounds prepared pine-apples, I
*45

354

Quinces. SWEET PICKLES. Plum-Tomatoes.

pint vinegar, \ ounce whole cloves, i ounce small pieces of
cinnamon. Put the peeled and sliced fruit in a jar in layers
with the spices. Pour over it the scalded vinegar and sugar.
Let stand 24 hours. Pour off, boil up for 5 minutes, pour
over again, and let stand 24 hours more. Then boil fruit
and syrup together gently \ hour. Seal up.

PICKLED QUINCES.

Seven pounds fruit, 3^ pounds sugar, i pint vinegar, I
teaspoon whole cloves, \ ounce cinnamon. Peel, quarter,
and core the quinces. Boil in water only sufficient to cook
them for 15 minutes, and boil very gently. Drain, and skim
carefully into the syrup made of the sugar, vinegar, and spices,
and already heated to simmering. Let cook gently 5 min-
utes and seal up.

[Put the cores and peelings into the water in which the
quinces were boiled, and make jelly. A few good juicy
apples cut in small pieces and added will eke out the jelly,
besides making it firmer.]

PICKLED PEACHES.

Seven pounds fruit, 3| pounds sugar, i pint vinegar, I
teaspoon whole cloves, double the quantity of stick cinna-
mon, broken in small pieces ; 2 blades of mace may be
added, if liked. Steam the fruit until a straw will pierce it.
Then remove the tough skin. Boil the vinegar, sugar, and
spices together for 5 minutes. Put the steamed fruit in jars
and pour the hot syrup over, and seal.

PICKLED PLUMS.

Eight pounds fruit, 4 pounds sugar, i pint vinegar, 2 ounces
stick cinnamon, i ounce cloves. Heat the vinegar, sugar,
and spices. Steam the plums tender, then lift gently into
the hot syrup, and simmer 5 minutes. Seal up.

PICKLED PLUM-TOMATOES.

Seven pounds tomatoes, 3^ pounds sugar, i pint vinegar,
\ ounce of whole cloves, i ounce stick cinnamon. Steam
the tomatoes until tender. Boil the vinegar, sugar, and

_ 355^

Raisins. SWEET PICKLES. Rhubarb.

spices 5 minutes. Lift the tomatoes gently into jars and
pour the boiling syrup over, and seal.

PICKLED RAISINS.

Four pounds layer raisins left on the stems, I pound sugar,
I quart vinegar. Simmer all together ^ hour. Cover in a jar.

PICKLED STRAWBERRIES.

Ten pounds berries, 4 pounds sugar, I pint vinegar, J ounce
whole cloves, I ounce stick cinnamon. Heat sugar, vinegar,
spices ; add berries ; simmer 30 minutes ; put into jars and
seal.

PICKLED BLACKBERRIES.

Ten pounds berries, 4 pounds sugar, i pint vinegar, |
ounce cloves, J ounce cinnamon. Heat the vinegar, sugar,
and spices in a porcelain kettle. Add the berries. Let boil
gently for 15 minutes. Pour into jars and seal.
PICKLED HUCKLEBERRIES.
Proceed precisely as with blackberries.

SWEET PICKLED BEETS.

Boil beets till soft. Peel and cut in fancy shapes. Boil I
quart vinegar with I quart sugar and I teaspoon ground
cloves (tied in muslin), and pour over hot.

[Any preserve can be made into a sweet pickle by adding
spices and vinegar to the syrup and boiling up and pouring
over the fruit.]

SPICED RHUBARB.

Peel, spice, and weigh the rhubarb. Heat it slowly in a
porcelain kettle without water. When the juice flows freely,
put the kettle over a direct heat, and boil for J hour. Dip
out half of the juice in an earthen vessel, and keep it hot.
To the rhubarb add ^ pound sugar (brown will answer), i
teaspoon cloves, and 2 of cinnamon to each pound rhubarb.
Mix thoroughly, add some of the juice if it seems too thick.
It does not need to be as thick as jam. Simmer 15 minutes ;
seal up hot.

356 _

Apple. VINEGAR. Corn.

TO STRENGTHEN VINEGAR.

Let it freeze, and take the ice off the top, as the water
alone freezes.

APPLE VINEGAR.

Save all parings and cores of apples when used for cook-
ing purposes ; put them in a jar ; cover with cold water ;
add about a pint molasses to 3 or 4 gallons ; tie mosquito
netting over jar; add more apple parings as you have them,
and all the cold tea left in teapot. Makes the very best
vinegar.

BEET VINEGAR.

Take I bushel of sugar-beets, wash and grate them into a
cheese or cider-press. Put the juice into a cask, cover the
bung with netting, and set in the sun. In 2 or 3 weeks you
will have 5 or 6 gallons of good vinegar.

CAYENNE VINEGAR.

Mrs. Z. B. Glynn, Boston, Massachusetts.

Half ounce cayenne pepper put into i pint vinegar. Let
steep in a bottle for a month. Then strain off and bottle
for use. Is excellent seasoning for all kinds of soups and
sauces, but must be used very sparingly.

CELERY VINEGAR.

Pound a cup* of celery-seed and put into a bottle, and fill
up with strong vinegar. Shake once a day ; in 2 weeks strain

for use.

CLOVER BLOOM VINEGAR.

Put 6 pounds brown sugar to \ bushel clover bloom.
Add 4 quarts molasses and 9 gallons boiling water. Let
cool and add 3 pints hop yeast. Lay a folded sheet over
the tub and let stand 14 days. Strain and put away.

CORN VINEGAR.

Boil i pint corn in 4 quarts rain water till the grains
burst. Put it all in a crock, add i pint syrup, and water

557

Currant. VINEGAR. Rhubarb.

to make a gallon. Tie double mosquito netting- over and
keep warm about 4 weeks. Do not cork the jug when you
put the vinegar away, but tie a cloth over. Put some of the
" mother" in.

CURRANT VINEGAR.

One quart currant juice strained as for jelly, 3 quarts of
rain water, i pound of sugar. Keep warm.

HONEY VINEGAR.

To i quart of clear honey put 8 quarts warm water; mix
it well together ; when it has passed through the asce-
tous fermentation, a white vinegar will be formed, in many
respects better than the ordinary vinegar.

HORSE-RADISH VINEGAR.

Scrape 5 tablespoons horse-radish. Add i tablespoon
cayenne pepper. Mix and pour on i quart vinegar. Let
«tand a week, and use as a relish for cold meats.

LEMON VINEGAR.

Put the rind of 2 large smooth lemons in a quart bottle.
Fill with vinegar. It will be flavored sufficient for use in
about 10 days.

POTATO VINEGAR.

Two gallons of water' that potatoes have been boiled in<
i pound brown sugar, a cup of hop yeast. In 3 or 4 weeks,
you will have most excellent vinegar. Cucumbers cut fresh
from the vines without salt, will keep in this vinegar.

RASPBERRY VINEGAR.

Put 2 quarts fresh raspberries in a crock and pour over
them a quart of vinegar. Let stand 24 hours, strain, and
pour it over 2 quarts fresh berries. After another 24 hours,
strain again, and add a pound of loaf sugar to each pint cf
the vinegar. Set the vessel in a kettle of water and le( it
boil an hour briskly. Skim it wken the scum rises. Bottle
it when cold.

RHUBARB VINEGAR.

Take 12 large stalks of pie-plant Bruise them, and pour

358

Spearmint. VINEGAR. Tomato.

on 5 gallons water. After standing 24 hours, strain and
add 9 pounds brown sugar and a small cup of yeast. Keep
warm a month. Strain it and keep in the cask till sour

enough to use.

SPEARMINT VINEGAR.

Gather clean, fresh spearmint, peppermint, or celery seed,
put in a wide-mouthed bottle enough to nearly fill it loosely.
Fill with vinegar, cork, and in about 3 weeks pour the
vinegar off into another bottle and cork well. Serve with
cold meats. Also good with soup and roasts.

SPICED VINEGAR.

Two gallons cider vinegar, 2\ pounds brown sugar, \\
ounces allspice, \\ ounces celery seed, \\ ounces cloves, \\
ounces ground mustard, ij ounces mace, ij ounces pepper,
ij ounces turmeric, i^ ounces white ginger. Put the spices
in little loose muslin bags in the jar with the vinegar and

sugar.

SUGAR VINEGAR.

To i quart sugar put 7 quarts warm water. Add yeast in
proportion of a pint to 8 gallons. Put it into a close cask
and keep in a warm place. It will be fit for use in a few

weeks.

TARRAGON VINEGAR.

Gather the tarragon just previous to blossoming. Bruise
and twist it, and fill up bottles with it. Pour good vinegar
over to cover it, and let stand a couple of months. It may
then be poured off and corked up for winter use. Serve
with meats.

TOMATO VINEGAR.

To 4 quarts rain water add I pint sorghum and 4 quarts
ripe tomatoes. The tomatoes are good to eat.

ERE we give a few suggestions which may
not come amiss. From the subjoined list a
nice variety of dishes may be selected :
Panned oysters, boiled ham, fried chicken,
pressed chicken, pressed veal, veal loaf,
plain hard-boiled eggs, stuffed eggs, sar-
dines, sausages, baked beans, Saratoga potatoes, radishes,
cold slaw, salads of any kind, pickled peaches, pickled
beans (the white wax beans are nicest, and spice them a
little), rolled sandwiches, plain sandwiches, jelly, pickles, etc.
Potted meats that can be procured at grocery stores are
quite nice. Bottled pickles are rather in favor. Take but-
ter in a jelly-glass or other covered dish. Take bread in
a whole loaf rather than in slices, but if slices are preferred
wrap each two, buttered and laid together, in tissue paper.
Biscuit are always nice. Ginger cookies are relished more
than rich cake. If Saratoga potatoes are used, fry only a
few at a time in hot lard and carry them in fancy papers.
Take jelly and preserves in glasses. Cakes and pies to suit
one's taste. Tea may be put into a bottle of cold water,
and will make a good beverage. Portable lemonade is
handy, but lemons should always be carried if they can be
procured, together with all seasonable fruits. Don't forget
pepper, and salt, and sugar.

FOR A SOCIAL TEA PARTY OF 25. —
6 dozen sandwiches.
100 fried oysters.
2 chickens pressed,
i pound coffee.
i gallon ice cream.
Cake as desired, in little or great variety.

For 25 Persons. QUANTITIES REQUIRED. For 150 Persons.

ICE CREAM AND CAKE FOR 2$ PERSONS.
One gallon of cream and 3 loaves of cake will serve 25
persons. The writer has gotten 50 large dishes of cream by
actual count from 2\ gallons, besides giving out many extra
spoonsful to different children.

QUANTITIES REQUIRED FOR CHURCH LUNCHES.

FOR 25 PERSONS.—

4 loaves bread, or 6 dozen biscuit.
\ pound butter.

1 pound coffee in 5 quarts water.

2 ounces tea.

2 pounds sugar.

I pint cream and i pint milk mixed.

1 quart pickles.

5 pounds ham before it is boiled.

2 cans fruit, or

2 quarts cranberries.

FOR 150 PERSONS. —

12 dozen biscuit.

6 loaves white bread.

6 loaves Graham bread.
150 doughnuts.
2 hams.
4 tongues.

1 gallon pickles.
4 pounds coffee.
\ pound tea.

10 pounds sugar.
4 pounds butter.

2 quarts cream and
2 quarts milk mixed.

School. LUNCHES. Traveling.

SCHOOL LUNCHES.

Croquettes, Graham bread, orange.

Bread and butter, fresh tomato, hard-boiled egg, wafers.

Cheese sandwich, fresh cucumbers, cookies.

Vegetable salad, bread and butter sandwich, apple turn-
overs.

Minced meat or fish sandwich, cup custard, ginger
cookies.

Egg sandwich, Saratogo chips, tarts.

Cold roast meat, bread and butter, molasses eake.

Cold ham, bread and butter, pickle, baked apple.

Corned beef, Graham bread and butter, cup cake, pickled
pear or peach.

Biscuit and butter, cottage cheese, cake.

Fish ball, bread, cold baked beans, pickles, apple
sauce.

Rice cutlets, bread and butter, apples.

LUNCHES FOR TRAVELING.

It is usually preferable to carry lunch in a pasteboard
box that may be thrown away. If for more than one
meal it is better to put each meal by itself in a separate
box or compartment.

Bread for sandwiches should be cut thin and wrapped
separately in paramne paper.

Wrap meat, cake, cookies and cheese, each alone, in oiled
paper.

Put pickles in covered jelly glass or jars.

Salad may be carried in a small jar.

Celery is an appetizing lunch relish.

Fried chicken, cut in small joints and wrapped carefully,
is delicious.

Portable lemonade is good.

Carry your own drinking cup.

362

Yellow Luncheon. LUNCHEONS. Red Luncheon.

A YELLOW LUNCHEON.

The embroidered center pieces should be those having
yellow for the prevailing color. In the center of the table
should be a vase of yellow flowers. At each place may be
placed a card with the name of the person in heavy gilt let-
ters On a bread and butter plate at each place put a ball
of butter, a couple of Saratogo wafers, and a half lemon
rind filled with very finely-chopped cabbage salad.

FIRST COURSE.

Potato Puree with Whipped Cream.

SECOND COURSE.

Fish Turbot in Individual Shells, and Brown Bread
with Pickles.

THIRD COURSE.

Creamed Chicken with Mushrooms, served in Ramikin
dishes. Coffee, Hot Rolls and Jelly with this course.

FOURTH COURSE.

Shrimp Salad.

FIFTH COURSE.

Trilby Ice Cream and Assorted Cake.

This is not a difficult menu, as the work can be done
largely beforehand. The fish and chicken may be made
ready for the final cooking in the little dishes, and one
course will cook while the preceding one is being served.
This insures every dish to be piping hot.

RED LUNCHEON.

Deviled crackers.

Oyster Loaves. Sweet Potato Croquettes.

Stuffed Tomatoes. Hot Rolls. Chopped Pickles.

Raspberry Frappe.

363

Nasturtium Luncheon. LUNCHEONS. Yellow Dinner.

Chestnut Salad. Wafers.

Cherry Pudding.
Coffee. Iced Grapes.

NASTURTIUM LUNCHEON.

FIRST COURSE.

Muskmelons.

SECOND COURSE.

Creamed Mushrooms in Ramikin Dishes.
Nasturtium Sandwiches. Olives.

THIRD COURSE.

Creamed Chicken. Macaroni Croquettes.

French Fried Potatoes. Hot Rolls. Olives.

Pickled Peaches. Pineapple Sherbet.

FOURTH COURSE.

Tomatoes with Celery Stuffing, served with
Mayonnaise Dressing. Crackers.

FIFTH COURSE.

Ice Cream. White Cake. Yellow Cake. Lemon Jelly.

SIXTH COURSE.

Coffee. Mints.

Salted Almonds and Mints with every course.
Nasturtiums at each end of table and asters in center.

YELLOW DINNER.

Cream of Pea Soup.

Celery. Bread Sticks.

Roast Turkey with Chestnut Dressing.

Potatoes with Rice.

Baked Corn. Hot Rolls.

Pickled Peaches. Red Currant Jelly.

Shrimp Salad. Wafers. Olives.

3^4

Thanksgiving Dinner. DINNERS. Vegeterian Thanksgiving Dinner.

Bisque Glace. Cake.
Cheese. Crackers.
Preserved Ginger.

Coffee.
Yellow chrysanthemums may be used as table decoration.

THANKSGIVING DINNER.

Clear Soup.

Roast Turkey. Cranberry Sauce.
Mashed Turnips. Mashed Potatoes. Canned Corn.

Baked Squash.

Fish Salad. Cheese Balls.

Chicken Pie. Celery. Olives. Pickles.

Fruit. Nuts.

Pumpkin Pie. Apple Pie.

Snow Pudding.

Coffee.

VEGETARIAN THANKSGIVING DINNER.

Cream of Celery.

Olives. Tomatoes. Cucumbers.

Salted Almonds. Pickled Walnuts.

Braised Lettuce with Mushroom Sauce.

Celery Croquettes.

Stewed Oyster Plant. Rissoles. Sweet Potatoes.
Lyonnaise Potatoes. Brussels Sprouts with Cream Sauce.

Lemon Ice.
French Peas.

Baked Stuffed Tomatoes with Spaghetti.

Fried Squash with Corn Fritters.

Mixed Salad. Toasted Crackers.

Rice and Apricots. Mixed Fruits. Orange Salad.

Cheese. Fruits. Nuts. Raisins.

Cakes. Tea. Coffee. Chocolate.

365

Christmas Dinner. DINNERS. New Year's Collat:on.

CHRISTMAS DINNER.
Oyster Soup.
Roast Goose.

Rutabagas. Boiled Onions. Sweet Potatoes.
Celery. Olives. Sweet Pickles.
Roast Beef. Browned Potatoes.

Russian Salad. Wafers.

Mince Pie. Custard Pie. Plum Pudding.

Grapes. Oranges. Nuts. Raisins.

Coffee.

NEW YEAR'S COLLATION.

Spread the table with the very whitest of linen, and of
the best quality you can afford. Potted plants, vines or
cut flowers may be used for decoration. Ribbons have
been in vogue for some time, placed flat on the table with
bows at the corners, or festooned to the center gas jet.
The fashion for one season may so change that one would
be quite out of style to use the same for a second season.
The following suggestions may serve as helpful reminders
when preparing for New Year's calls. Remember always
that an appetizing sandwich is always appreciated more
than rich pastry, and a good cup of coffee cr chocolate is
liked by nine hundred and ninety-nine out of every thous-
and persons, and the same large proportion will honor and
respect the hostess who abstains wholly from offering alco-
holic drinks. The quantity imbibed in your house alone
might not intoxicate, but when yours is multiplied by ten,
fifteen, twenty or more, the result is very apt to be appall-
ing. Any of the following dishes are suitable for the
occasion : Cold roast turkey, boned turkey, cold roast
chicken, ham, tongue, scalloped oysters, jellied meats,
salads, pickles, Charlotte Russe, light and dark fruit cake,
fruits, nuts, ices, coffee, chocolate, lemonade, confec-

366

Lenten Breakfast. MENUS. Easter Dinner.

tionery. Two chickens pressed, I ten pound turkey, 2
molds of Charlotte Russe will suffice for 25 persons. A
keen-edged knife will cut a cake of ordinary size into 40
pieces. Large pieces should be avoided.

LENTEN BREAKFAST.

Fresh Dates.

Fine Hominy with Milk or Cream.

Baked Eggs. Lyonnaise Potatoes.

Graham Gems. Coffee.

LENTEN DINNER.

Tomato Soup.

Baked Macaroni with Cheese.
Hubbard Squash. Potatoes. Lima Beans.

Lettuce Salad. Crackers.
Baked Indian Pudding. Tea.

LENTEN SUPPER.
Lobster Farcie. Potatoes a la Creme.

Cabbage Salad. Hot Rolls.
Warm Gingerbread. Tea. Stewed Cranberries.

EASTER DINNER.

Cream Tomato Soup.

Scalloped Eggs. Brown Bread.

Roast Tenderloin of Beef. Succotash.

Asparagus. White Turnips. Tomatoes.

Cabbage Salad.

Ambrosia. Nuts. Raisins. Cake.
Coffee.

POTENTIAL ENERGY OF FOOD.

This table represents the fuel value and comparative amount of actual
nutrients in the foods mentioned.

Beef, round, rather lean. ,
Beef, sirloin, rather fat.,

Mutton, leg ,

Mutton, shoulder

Mutton, loin (chops) ....

Smoked ham

Pork, very fat ,

Flounder ,

Cod

Mackerel, rather lean . .,
Mackerel, very fat. .
Shad . .
Salmon

Salt cod

Salt Mackerel . .
Smoked herring
Canned salmon.
Oysters ...
Hens' Eggs

Cows' milk

Cows' milk, skimmed..,
Cheese, whole milk. . .,
Cheese, skimmed milk.

Butter

Oleomargarine

Wheat bread

Rye flour ,

Beans

Pease ,

Oatmeal

Corn (maize) meal ....

Rice

Sugar

Potatoes

Turnips

368

Five Food Principles. FOODS. Composition of Food.

THE FIVE FOOD PRINCIPLES.

The five food principles are water, proteids, fats, carbo-
hydrates and salts or mineral matter.

WATER is the medium which floats things through the
body.

THE PROTEIDS, called also albumenoids, are flesh foods
which build and restore the body. They are called nitro-
genous foods.

THE FATS give off heat and serve indirectly as a source
of muscular energy, and are called carbonaceous foods.

THE CARBOHYDRATES, sometimes called work foods,
furnish fat to tissues and are the main source of muscular
energy.

THE SALTS combine with fluids and solids of foods and
aid in forming bone, and also aid in the process of diges-
tion.

Water is the most abundant natural product. In the
human body fully 70 per cent, of its weight is water, and
all the tissues and secretions and the hair, nails and teeth
contain a small amount.

In a human body weighing 1 50 pounds the average
weight of the component parts is as follows :

Water

ounds. Ounces.
105
17 4
5
4 6
i 6
13

4
150

Albumen and similar substances

Fat

Bone t

Cartilage .

Mineral matter ,

Keratin (hair, nails and a mixture of
nitrogenous substances)

Total ....

The quantity of food required to keep the body in good

3^9

Uses of Food. FOODS. Evidences of Good Health.

working condition depends upon the temperature, the sea-
son and climate, work, exercise and occupation, age, sex
and clothing.

USES OF FOOD IN THE BODY.

Food supplies the wants of the body in several ways. It
either —

1 . Is used to form the tissues and fluids of the body.

2. Is used to repair the wastes of the tissue.

3. Is stored in the body for future consumption.

4. Is consumed as fuel, its potential energy being trans-
formed into heat or muscular energy or other forms of
energy required by the body; or

5. In being consumed protects tissue or other food from
consumption.

Ellen H. Richards makes the foregoing statements and
after several interesting tables goes on to give us:

THE EVIDENCES OF GOOD HEALTH.

How shall we know if we are in our best condition?

First, we shall not be thinking about it at all. We shall
not mind about the quality of our food very much. Life
will hold other pleasures for us.

Mere motion, action, work, that is, use of muscular
power, brings a delightful sense of life and force. The
healthy workman goes to his day's work with vigor in his
step, the school boy to his desk with eagerness.

If we find aurselves sluggish and tired in the morning it
is because something is wrong. The standard of good
health is for all alike the CONSCIOUSNESS OF POWER. We
ask, How much poiver of ivork is there in the food we eat?
— how much food do we need for a day's work? We call
this power ENERGY, and we reckon the force in Calories,
that is in the mechanical equivalent of heat. This is the
starting point of all our modern work in dietetics.

37Q

Chafing Dish Cookery. COOKERY. Chafing Dish Co kery.

The modern standard, then, of good health is energy,
power to do work; and by work we mean thinking, invent-
ing, painting, writing, just as much as swinging a sledge
hammer.

CHAFING DISH COOKERY.

The modern chafing dish complete consists of stand and
lamp, the blazer or dish proper, a cutlet dish and the hot
water pan. The cutlet dish does not come with many of
them, and in the cheap ones the hot water pan is also left
out; but any cheap basin will answer the purpose. The
wick in the lamp must be looked after. The asbestos wick^
or the common ball five-stranded lamp wick (cut into
5-inch lengths, and 12 to 14 of these rolled together) may
be used with equal satisfaction. Trim the wicks evenly at
the top and fill the lamp about half full of alcohol. It is
not necessary to use high proof spirits; wood alcohol will
answer and comes much cheaper. Keep the wicks quite
low and do not light them until ready to begin operations.

As a general rule the cooking is done in the blazer —
over the flame when a quick, intense heat is required, and
over the hot water to re-warm or cook more slowly. Put
out the light as soon as the cooking is finished. Heat the
dishes beforehand and prepare the foods for the chafing
dish in the kitchen before seating yourself at the table with
the chafing dish before you.

Wafers or pieces of toast are the usual accompaniment
to chafing dish foods. Anything to re-warm or anything
that will cook quickly can be done in a chafing dish,
whether fish, flesh, fowl, eggs or vegetables.

37*

Soups. FRENCH TRANSLATION. Shell-Fish.

TRANSLATION OF FRENCH TERMS IN

MODERN MENUS.

One is often at a loss to know what is to be served when
confronted with a modern menu card. The following em-
braces nearly all ordinary dishes from first course to last.

SOUPS.

FRENCH. ENGLISH.

Consomme de boeuf Clair. . . .Amber or clear soup.

Potage aux croutons Soup with bread.

Consomme aux legumes Soup with vegetables.

Consomme aux haricots verts. Clear soup with French beans.

Consomme aux nouilles Noodle Soup.

Potage printanier Spring soup.

Potage aux queues de boeuf . . Oxtail soup.
Potage a la puree de volaille . Chicken puree.
Potage a la fausse tortue .... Mock turtle.

Potage aux huitres Oyster.

Puree legumes Vegetable puree.

Soup a 1'oignon ............ Onion soup.

Potage puree de pommes

de terre Potato soup.

Potage a la puree de haricots. Bean soup.

•Potage a la St! Germain Green pea soup with peas.

Consomme tortue verte Green turtle soup.

Bisque de crabes Crab soup.

Puree de gibier Game soup.

Puree a la queue de boeuf . . .Oxtail soup.
Consomme aux pates d'ltalie. Italian paste.
Consomme a la paysanne .... Peasant soup.

Consomme a la careme Lenten soup.

Consomme aux lentilles Lentil soup.

Consomme gombo Gumbo soup.

Consomme en tasse Consomme in cups.

SHELL-FISH.

HUITRES ET CLOVIS. OYSTERS AND CLAMS.

Huitres sur coquille Oysters on half shell.

Huitres roties Oysters roasted,

372

Fish. FRENCH TRANSLATION. Chicken and Game.

Huitres au gratin Oysters escaloped.

Huitres a la poulette Oysters fricassee.

Clovis sur coquille Little Neck clams.

Clovis frites Fried clams.

Croquettes de clovis Clam fritters.

FISH.

FRENCH. ENGLISH.

Saumon au bleu Salmon boiled in court bou-
illon. .

Saumon grille Salmon broiled.

Saumon Saute Salmon scalloped.

Saumon, sauce persil Salmon, parsley sauce.

Morue a la bechamel Cod, bechamel sauce.

Morue a la creme Cod with cream sauce.

Darne d' esturgeon rotie Roast fillet of sturgeon.

Truite, sauce genevoise Trout, Geneva sauce.

Maquereaux a la flamande. . .Flemish mackerel.

Poisson varies Panfish.

Perche blanche White perch.

Poisson bleu Bluefish.

Eperlans frits Smelts, fried, plain.

Coquille St. Jacques, frites .. Scallops, fried.

Poisson blanc Whitefish.

Morue frite au petit sale Codfish, fried with bacon.

Ablettes Whitebait.

Oeufs d' alose Shad roe.

Maquereau espagnol Spanish mackerel.

Crabes mblles Soft shell crab.

Homard au naturel Lobster, plain.

Saumon frais Fresh salmon.

Filet de sole, frit Fillet of sole, fried plain.

CHICKEN AND GAME.

VOLAILLE ET GIBIER. CHICKEN AND GAME.

Jeune poulet, demi Spring chicken, half.

Jeune poulet, entier Spring chicken, whole.

Foies de volaille en brochetteChicken's livers en brochette,
Pigerronnaux au cresson Squabs with watercresses.

373

Meat. FRENCH TRANSLATION. Sauces.

Poule de prairie, entier Grouse, whole.

Poule de prairie, demi Grouse, half.

Perdreau, entier Partridge, whole.

Perdreau, demi Partridge, half.

Filet de chevreuil, grille Venison steak, broiled.

Caille Quail.

Pigeon ramier Wild pigeon.

Pluvier Plover.

Chapon, farcie Capon, stuffed.

Courlis Doe birds.

Ortolans Reed birds.

Dinde Turkey.

Dinde aux marrons Boiled turkey with chestnuts.

MEAT.

FRENCH. ENGLISH.

Tendrons d'aqueau aux pointes Braised breasts of lamb and

d'asperges asparagus.

Ros bif aux pommes de terre . Roast beef and potatoes.

Cotolettes de veau Veal cutlets.

Poitrine de veau aux petit

pois . . Breast of veal with green peas.

Pieds de mouton frits Sheep's trotters fried.

Petit sale aux choux Salt pork and cabbage.

Noix de bceuf braisee Braised chump of beef.

Haricot Stewed mutton with kidney

beans.

Cochon de lait Sucking pig.

Filet de boeuf aux champig- Tenderloin of beef with mush-

nons rooms.

Ris deveau Piques et braises. Sweetbreads braised and

larded.
Paupiet tes de bosuf aux

olives Beef, olives.

Aloyau de boeuf > . . . Loin of beef.

SAUCES.

Sauce allemande German sauce.

Sauce a la Bechamel . . . . Bechamel sauce.

374

Sauces. FRENCH TRANSLATION. Vegetables.

Sauce au beurre Fresh butter sauce.

Sauce au homard Lobster sauce.

Sauce au pautre homme Poor man's sauce.

Sauce aux capres Caper sauce.

Sauce aux crevettes Shrimp sauce.

Sauce au kari Curry sauce.

Sauce Hollandaise Dutch Sauce.

Cabilland sauce aux huitres..Cod oyster sauce.

VEGETABLES.

LEGUMES. VEGETABLES.

Pommes de terre, bouillies. . .Potatoes, boiled.

Pommes de terre, frites Potatoes, fried.

Pommes de terre, Saratoga. . .Potatoes, Saratoga.
Pommes de terre cuites au

four Potatoes, baked.

Pommes de terre a la maitre Potatoes stewed with fine

d'hotel herbs.

Pommes de terre, a la lyon-

naise Potatoes, Lyonnaise.

Patates ou pomms douces,

frites Potatoes, fried sweet.

Patates ou pommes hachees

a la creme Potatoes, hashed with cream

Patates ou pommes a la

Parisienne Parisian potatoes.

Puree de pommes de terre . . . Mashed potatoes.
Patates ou hachees et frites. .Potatoes, hashed fried.
Patates ou a la persillade .... Potatoes with parsley.

Epinards Spinach.

Haricots verts String beans.

Beignets de panais Parsnip fritters.

Croute aux champignon Mushrooms on toast.

Coquilles de champignon. . . .Mushrooms in shells.

Topinambours Jerusalem artichokes.

Carottes a la creme Carrots, cream sauce.

Courge a la paysanne Squash, country style.

Petits pois au beurre Peas with butter.

Tomates farcies . . ... Stuffed tomatoes.

375

Vegetables. FRENCH TRANSLATION. Bread.

Choux fleurs a la creme Cauliflower with cream dress-
ing.

Macaroni au gratin Macaroni baked with cheese.

Spaghetti, a la napolitaine. . .Spaghetti, Neapolitan.

Croquettes de riz Rice croquettes.

Asperges nouvelles New asparagus.

Haricots verts francais New French peas.

Haricots verts nouveaux New green peas.

Salsifis Egg plant.

Aubergine Oyster plant.

BREAD.

Fetits pains au beurre ....... French rolls and butter.

Petits pains au lait Milk rolls.

Souffle aux reufs Egg puffs.

Pain de niais ou de Graham .. Graham or corn bread.

Pain grille Dry toast.

Pain grille a 1'eau Dipped toast.

Pain grille au lait Milk toast.

Pain grille a la creme Cream toast.

Gaufres Waffles.

Pain prun de Boston Boston brown bread.

USEFUL HOUSEHOLD HINTS.

OLD CITIZEN TO A YOUNG WIFE. THE TABLE.
THE HO US EH OLD. M ISC ELL A NEO US.

OL(D CITIZEN TO A YOUJJJ WIFE.

OU have noticed the monotony of existence,
of course. With your husband the round of
life is by days. With you it is three times
as short, or by meals. Having- to prepare
food three times a day, indefinitely, you find
that there are only narrow lines of eatables
which can be relied on implicitly. However
fancifully you may cook certain things, there are certain
other articles which can be simply gotten up, and which will
give better satisfaction. You will find that, for a steady jog
over the course of life, yourself and husband will rely largely
on good bread, butter, coffee, potatoes, beef, and mutton.
These, with the fruits which come along already cooked,
make up a constant bill of fare which puts strength in the
limbs and, I think I may say, nobility in the heart. Now,
if I can give any little hint about these cardinal elements of
vitality which will hurry on your own conclusions, then any
excuse for having opened my mouth at all will be sufficient.
Now, about bread. The old-fashioned way of making
"sponge" is the best. If your motker or your grandmother
can tell you how to make the bag of corn-meal stuff and
then the more fleeting jar of wet, sour, and uncomfortable
mixture, you will have light bread. The compressed yeast
of the grocer never yields the same results. Again, if you
live in the city, the " Vienna bread " will give you a good
deal for your money. The true u Vienna bake " has cracks
in the roll, where the gas has escaped in heating. This
bread averages better than you or any other person with a
small oven can bake. It never palls on the taste. If you
*46

378

Butter TO A YOUNG WIFE. Coffee.

have but two in the family, it is cheaper than home-made
bakings of equal freshness.

Butter, since the introduction of grease into its manufac-
ture, has become a problem. You cannot be sure that you
are getting what you pay for, except during June. In June,
butter is grass-sweet, and cannot be mistaken. If your grocer
has butter at twenty, twenty-three, and twenty-eight cents,
pay him twenty-eight cents. When it comes June, ob-
serve whether or not the first-class butter is grass-sweet.
If not, your grocer is a rascal, and you must make a change
at all hazards. If the grocer be honest he buys honestly.
His best butter will have little or no grease in it. I am
inclined to think this particular grease brings on the fearful
winter cholera which has made its appearance simultane-
ously with the invention of oleomargarine. " Butter" set in
a north window, exposed to the outside air, will often turn
deathly white if there be grease in it, and by " grease " I,
of course, mean the rendering fat of the slaughter-houses.
Let your grocer understand that you resent grease in your
butter ; he will then make an effort to save you from that
trial. Never hesitate in paying the highest price. The
grocer deals with many who want "first-class" butter at a
second-class price. They do not wish to be told they are
not buying the best. Let him know that you are not a
hypocrite in this matter. Good butter is the cheapest for
all purposes, principally on account of your health.

A good cup of coffee is a "square meal" in itself. I can
tell you just how to get it. Buy the best grades. If you
choose roasted, have the grocer grind it before your eyes.
Buy only one pound. Keep it in a tin canister. You need
two-thirds of a pound of Java and one-third of a pound of
Mocha. Go to the tinner's with a common, large coffee-pot.
This ought to cost 35 cents. Have the tinner make an in-
side can something like a " plug-hat," with a rim. On the
inside of the pot, a little below the top, set out four tin
shoulders to catch the rim of the inside can as it is set
down into the pot. The bottom of the inside can should
almost touch the bottom of the pot. This ought to cost
about 60 cents more. Now, this inside can should hold the
grounds and water for four cups of coffee. To make the
coffee, use a "top-full" and a little more of coffee, and pour
water to fill up the inside can. Then hang the can in about
three inches of water in the big pot. This will cook the
coffee as glue or oatmeal should be cooked. The aroma

379

Mashed Potatoes. TO A YOUNG WIFE. Good Meat.

will be in the coffee, instead of up stairs in the parlor or
bedroom. If your husband has to hurry to business in the
morning, get an oil-stove without any "extras," two wicks,
and the coffee will cook in twenty minutes. That is about
all an oil-stove is good for — to hurry up a coal stove. The
coffee is done when the grounds have sunk. Put absolutely
nothing in it save cream and sugar. This coffee will make
your husband love you. -It is a love-philter of the strongest
nature. He will famish when he goes elsewhere for a meal.

Your potatoes should be of the same size, peeled and
cooked in cold water to start with. When they are fairly
done, drain them excellently well, and keep the cover off
them carefully. Do not let the steam strike in. Mash and
mash and mash. Potatoes will stand a great lot of salt, and
butter is thrown away on them, I am afraid. You can try
that, however ; what I am after is a dish of dry, mashed
potatoes, as flaky as the snow in a blizzard. Some people's
potatoes are as slushy as hop yeast. Bah ! There are
housewives who never have wet mashed potatoes, and I have
given you their exact mode. If yours continue sloppy,
simplify the proceeding ; do not slice ; be careful about the
steam, and mash and mash.

If you live in the city, beef is your constant trouble. It
is beef, beef, beef, until you sicken at the sound and turn
paler still at the thing itself. Your reliance here must be
on the Lord and in the butcher. It is the butcher's inter-
est to sell you all his bad beef first, and you will find him
singularly true to his interests. It is a good idea to change
butchers once a month. Buy, however, at the center of the
city, if possible. The nearer the limits the poorer the meat,
as a rule. Good meat costs — but it is all eatable and digest-
ible. I have found it the safest rule to buy the fattest. The
marbled appearance sometimes comes from the sudden fat-
tening on swill of a tough old cow. A good porter-house
steak is as long as a large platter, and is grateful to the taste,
tail, fat, and all. This, broiled on a big bed of coals, turned
often, and dressed with melted butter, pepper, salt, slices of
lemon and bits of parsely tops, is the best eating in the
world. It makes one hungry to think of it ! Never fry
meat in lard. But you can neither get nor afford this big
porter-house regularly. Do the best you can with your own
butcher. His meat is not fit. to eat. Tell him so. He
knows it. But it is up to the demand. That is what he is
after. When you go down town you get where they have

380

Poultry TO A YOUNG WIFE. Medicine.

to have better meat. Never buy mutton far from the center
of the city, under any circumstances. Have your husband
go into a shop where the sides hang. You want a young
wether with three inches of fat on the outside. You want
no bucks. The buck is high over the shoulders — a regular
hump. No real wether ever grows high there. You don't
want any ewe, either. Cut from the ribs about as many as
you can eat — a hungry man can eat two or three. The
butcher will clip off an inch of the fat. You will have a time
of broiling it, for it will burn like oil. But, on the table, it
is the healthiest meat in the world. It comes close to being
the best tasting. The bad popular idea of mutton comes
from the fact that the lean bucks all go towards the limits
of the city to be sold. After a meal of gilt-edged broiled
mutton, your husband will think this is quite a good world
to get along in.

As for yourself you thrive best on poultry. Have it often.
You are, probably, not a bad judge of a chicken. Twist
the wing. See that the butcher has not already twisted it
before you! Never, my dear friend, trust your stomach with
the digestion of pork. It is a meat unfit for female food.
Use lard about as much as you use calomel. Cake is not
so dyspeptic as pies. I think the butter makes the difference.
Avoid frying for weeks at a time ; make your own experi-
ments in this matter. Our fresh water fish are the very
best. In little lakes they get bad in July. In cold lakes they
keep good longer. Keep honey, dried peaches, and prunes
on hand to regulate your bowels. Some people can eat
neither milk nor cheese, nor eggs (except in March). Ex-
periment with them. People with the piles must not eat
tomatoes at all. Cider is a magnificent thing for bad livers,
catarrh, and other troubles which come from or cause bad
action of the bowels. You see I mix medicine with meals ;
it cuts down doctors' bills.

It may strike you that I have laid out a costly schedule.
You must, therefore, be more economical elsewhere. I
have calculated on shaving off a little from physic and tonic
in order to put it on the porter-house and mutton chops.
Physic and tonic come high. Think how much longer your
husband will live on first-class food ! Waste of such ma-
terials can have no fitting apology. JOHN McGovERN.

THE TABLE.

DESCRIPTION OF COLORED PLATES. DINNER ETIQUET.
BILLS OF FARE. CHILDREN ' .9 PART} '. CAR VING.

NDER the head of "The Table," I include
the setting of the table, the garnishing or
decorating the dishes, the etiquet of the
table, and carving. Dishes must be good
and well cooked, of course. To have them
tastefully arranged and gracefully served is
not less important. Nothing displays the
housewife's taste more. When the food is rich it gives it an
added charm. When plain it will atone for the lack. No
one is insensible to its influence. Many housekeepers sadly
neglect this branch of their art, for to serve the food well
is an art, and no unimportant one, either. It will pay you
to study it. Excel in it, if you can.

<£>ESC<RI<PTIOJ1 OF COLCKRE® PLATES.

These colored plates have been prepared to illustrate the
manner of garnishing dishes. Any housewife can set her
table artistically by simply adopting the suggestions made
here and in the chapter on Garnishing — pages 117 and 118.

PLATE I.

Cake with Ornamental Frosting. — Bake a handsome loaf
cake and frost rather thinly with plain white icing. Let get
dry before using the ornamentation. Make a cone out of
some stiff writing paper, and fasten together with paste or
white of egg. Mark on the dry icing with a lead pencil any
design desired for vine, wreath, or flowers. For the orna-
mental frosting, use about a pound of fine icing sugar to the
whites of three eggs. Put half the sugar with the eggs in a
bowl and beat vigorously with a small wooden paddle. Then
add half a teaspoon cream of tartar and half the remaining
sugar and beat still longer. Beat away, and add a very
little sugar at a time until of the right consistency to flo\v
through the cone. Fill the cone three-fourths full and fold

382

Plate I. COLORED PLATES. Plate II.

the end down and cut off the point to form the size of hole
required. Now guide the cone with the left hand and press
the icing out by putting the right thumb on the folded part
of the cone. Follow the lines, making light or heavy, as ex-
perience-will soon teach you. Leave room on the top for
some flowers. A Bride's Cake should be placed on a lace
paper.

Fruit. — This is a simple arrangement of apples and pears
with green leaves interspersed.

Epergne. — A vase of flowers is at the top. The fruit-dish
proper is filled with grapes, bananas, and oranges.

Salad — Garnished. — This may represent any salad, either
vegetable, fish, or chicken. Arrange green leaves of parsley,
celery tops, or curled lettuce as prettily as may be, across the
top. Capers may be used effectively.

Lobster — Garnished. — The lobster (boiled) may be placed
upon a bed of crisp lettuce, with a garnish of halves of cold,
hard-boiled eggs, as seen in the cut.

PLATE II.

Mackerel. — Slices of lemon are placed on the boiled
mackerel, and parsley used as a further garnish.

Small Fish. — Parsley, curled lettuce, or fringed celery are
placed as seen in the cut.

Roast Haunch of Mutton. — Any sprigs of green that are
at hand may be used to ornament the dish as represented.

Baked FisJi. — Lemons are cut in halves and the rind
notched like saw-teeth as seen in the cut, and placed alter-
nately with sprigs of green.

Porter-House Steak. — Thin slices of lemon are placed on
the steak, and sprigs of green around it.

Slices of Cold Meat. — Slices of lemon and sprigs of green
are placed as seen in the cut.

PLATE III

Roast Leg of Pork. — Sprigs of green are placed on the
platter close to the roast. (Slices of lemon might be added
to this.)

Fowl. — There are sprigs of parsley at either end, and little
dots of cranberry sauce around the edge.

Roast Pig. — Mr. Piggy has a baked apple in his mouth,
•while his tail and legs rest on sprigs of green.

383

Plate III. COLORED PLATES. Set Table.

Roast Turkey. — Fried link sausages alternated with green
celery tops are placed entirely around the turkey.

Fillet of Veal. — Slices of lemon and sprigs of green are
placed around the fillet as shown in the cut.

Forequarter of Lamb. — Curled lettuce or other green
garnish may be used for this roast.

SET TABLE.

If soup be served as a first course, the cut may be con-
sidered as representing the table as made ready for the next
course.

Flowers add to the appearance of any table, and are
always in good taste. When the caster is used, the flowers
may be in two bouquets at the ends of the table. A new
custom now adopted by many families is to dispense with
the caster. This gives room on the table for a center-piece
of flowers either in a vase or glass. The pretty little glass
vinegar jug with the equally pretty pepper and salt bottles
now to be found in any crockery store serve the purpose of
a caster. In the cut, I have retained the caster, as the ma-
jority of housekeepers might be unwilling to discard it.
The pepper and salt bottles are also represented, although
the peppers are not necessary if the caster is used. Those
who prefer individual salt-cellars, will, of course, use them.

The knife and fork are sometimes placed side by side
horizontally, sometimes the fork at the left and the knife at
right angles to it just beyond the plate, and sometimes as
seen in the cut. With so many different tastes, there can be
no absolute rule.

Goblets may be grouped together on a sideboard, on a
side table, in a tray at one end of the table, or one put at
each place, as seen in the picture.

Napkins are folded in all varieties of shapes. On the
whole, the simple square fold, I think, is preferable to all
others, in which case lay one at each place. In the picture,
they show to better advantage in the goblets.

In cold weather, the plates are heated and put in a pile at
the carver's place.

In families where no servant is kept, it is perfectly proper
for a guest to assist, in waiting upon any dish sufficiently
near. One may help to the butter, another to the cran-
berry or other sauce, and another to the vegetable that is to
be served in a separate dish. Two kinds of vegetables are
quite enough for the host to wait upon, especially when a

384 _____

Set Table. COLORED PLATES. Dinner Etiquet.

turkey is to be carved, for he must also help to the dressing
and the gravy.

When this course is finished, remove the plates, knives and
forks, platter, and vegetable dishes. Brush the table-cloth
with a crumb brush.

If the dessert be pie or pudding, it should be brought on
in the dish in which it was baked and placed with plates
before the host or hostess, either of whom may serve it.
If pie, let the one who serves it put a fork upon each
plate. If it be pudding requiring a spoon, the spoon-holder
may be passed to each one. For cake and fruit, put a plate
with knife and fork at each place and pass the dessert
around.

ETIQUET.

The best dinners, and those that give most pleasure and
satisfaction both to guests and hostess, are not necessarily
the most expensive or ceremonious. First of all, in issuing
invitations, be sure that your guests are similar in taste and
in the same social scale. Then, a cordial welcome ; a cheery
dining room ; with bright conversation and a delicate atten-
tion to each guest ; with dishes well cooked and daintily
served, will insure a charming meal, and you will be pro-
nounced a Royal hostess.

WHOM TO INVITE.

Great tact should be exercised in selecting guests for a
dinner party. Those moving in the same social circle and
of known congeniality should be brought together.

Avoid bringing in contact those who are not on friendly
terms with one another.

Persons of literary tastes should be invited with artists
and musicians. Religiously-inclined persons would not be
agreeably entertained by those inclined to theatricals or
dancing.

Gentlemen should not be invited to a mixed company
without their wives. And ladies should not be invited with-
out their husbands if other ladies and their husbands are in-
vited.

Invitations should be sent by messenger, and not mailed,
unless to persons out of town.

385

Irvitations. DINNER ETIQUET. " Dinner is Ready."

INVITATIONS.

Among a variety of forms, we give one of Invitation, one
of Acceptance, and one of Regret :

Mr. and Mrs. Guy Livingstone

request the pleasure of
Mr. and Mrs. Roy Hamilton's •

company at dinner ',
On Friday, Jan. Second, 1883,

At Six o'clock.
5030 Washington Boulevard.

Mr. and Mrs. Hamilton write an Acceptance as follows :

Mr. and Mrs. Roy Hamilton accept with pleasure the invitation of Mr. and
<frs. Livingstone to dinner on January Second, at six o'clock.

Or, if circumstances require it, send Regrets, as follows :

Mr. and Mrs. Hamilton regret that a previous engagement will prevent them
from accepting the kind invitation of Mr. and Mrs. Livingstone for January
Second.

In a note of acceptance it is well to name the day and the
hour, to avoid any possible mistake.

If the dinner is very ceremonious, the invitations should
be sent out from one to two weeks in advance. If not very
formal, from two days to a week are regarded as sufficient
time.

An answer should be returned at once, that the hostess
may make her arrangements accordingly.

Guests should arrive about fifteen minutes before the
hour named for the dinner. A delay beyond the hour is un-
pardonable. A hostess ought never to wait beyond fifteen
minutes for a tardy guest. When the guests are all assem-
bled, after removing their wraps, the hostess will inform each
gentlemen whom he is to escort to the table.

"DINNER is READY."

Let dinner be announced quietly by the attendant to the
hostess, who nods to the host and he leads the way with the
lady assigned to him. This may be the eldest lady present,
or a lady for whom the dinner is given, or a bride. The
other guests follow, the ladies on the right arm of their es-
corts, followed by the hostess with the most distinguished
*47

386 ^

The Table DINNER ETIQU.ET. The Dinner.

gentleman, or the one whom she wishes to honor, placing
him at her right hand, she being opposite the host. The
guests all remain standing until she seats herself. The
ladies are assisted to seats by their escorts, who immediately
seat themselves. The ladies sit at the right of their escorts.
The host and hostess may sit at opposite sides or at oppo-
site ends,* as seems most convenient.

If guests who are unacquainted find themselves side by
side at the dinner table, it is perfectly proper for them to
engage in conversation. It is not etiquet for husbands or
brothers to escort their own wives or sisters.

THE TABLE.

The table-cloth should be white and spotless, and of as
" fine linen" as the means of the hostess will justify. Let the
napkins be large, of fine texture, and unstarched. Under
the table-cloth should be placed a thick spread to deaden
the sound. Cotton flannel or baize may be used. An epergne
of fruit and flowers, or a center-piece of flowers, is always
in good taste. A tiny bouquet in bouquet-holder, or tied
neatly with a ribbon, placed at the plate of each lady guest,
and a button-hole bouquet for each gentleman, are marks
of delicate attention, besides being aids in the decoration of
the table.

THE DINNER.

If raw oysters enter into the bill of fare, they must be
the first course. If they are omitted, the soup is the first.

Soup as a first course is sometimes placed at each plate
before the meal is announced. If it is so served, the soup-
plates should be well heated. It seems desirable for some
reasons to serve it in this manner. Especially with an un-
trained servant, danger of spilling is avoided, which is worth
considering in a company of richly-dressed ladies. If served
at the table, it is proper for either host or hostess to offici-
ate. The tureen and pile of plates are placed in front and
but a single ladle-full dipped into each plate, passed to an at-
tendant who serves first the lady of honor then all the other
ladies, followed by the gentleman ^f honor and the other
gentlemen. The plate must be handed at the left on a
salver — (but water should always be poured at the right).
All should take soup, even if they eat but little. As soon
as each one has finished, the plate should be removed. The
hostess must eat (or appear to eat) until each guest has
finished. When all are through and the tureen is removed,

< 387

Th« Ttbl«. DINNER ETIQUET." Hints to the Invited.

the next course is brought on. If it is fish, do not serve
more than one vegetable with it., Bread is. passed with each
course after soup.

Next follows the roast of meat or fowls. It is in good
taste for a sirloin with proper accompaniments of vegetables,
pickles, jelly, etc., to constitute the substantial part of the
meal without any fowls. Or, if preferred, a nice turkey
with the usual accompaniments may be served instead, to
be followed by the pastry. Jelly is not served in sauce-
dishes, but is put upon the dinner-plate, either by the host
or by each gentleman for himself and the lady at his side.
Do not help too abundantly. It is in very bad taste. Do
not urge a second supply of the same dish.

If finger-bowls are used, one should be placed at the left
of each plate. It should contain luke-warm water and a
slice of lemon, or a geranium leaf, or any slight flavoring of
rose, verbena, or anything else. Colored finger-bowls are
prettier than white. They may be put in place before the
guests are seated, or brought on with the dessert.

After the substantial part of the meal is removed, it is
optional whether or not to change the table linen.

The dishes pertaining to each course must all be removed,
and others substituted for the next course.

Dessert-cloths and napkins can be procured, and are ex-
ceedingly pretty and in good taste.

The pudding and pastry is next served. Coffee may be
served with this, or at the last. When coffee is served, the
cream and sugar — as desired — should be put into the cups
first, and the hostess should always pour it.

Fruit comes after the pastry, and confectionery and ices
follow. Fruit-cloths and napkins are used optionally. They
are always colored.

When the meal is finished, the hostess rises and the
others follow her example. The gentlemen usually repair
to the smoking-room, while the ladies proceed directly to
the parlors, preceded by the eldest, for a social chat. It is
proper to depart in an hour after the dinner is over.

HINTS TO THE INVITED.

Wear gloves to the table, and remove them when seated.

A gentlemen must see that the lady whom he escorted is
helped to whatever she wishes, but should not offer to help
others who have escorts.

Eat raw oysters with a fork.

388 __

Hinte. DINNER ETIQUET. Hints.

Eat soup from the side of a spoon, and silently. Do not
tip the plate for the last spoonful.

Eat fish with a fork.

Do not mix your food on the plate.

Eat cheese with a fork. Macaroni also.

Eat game and fowl with a fork. Cut the meat from the
bones with a knife, but do not carry a bone to the mouth
at a dinner party.

Do not use your own knife and fork for purposes for which
other knives and forks are provided.

Do not use the edge of the table-cloth for a napkin.

Do not eat noisily.

Do not soil the table-cloth by setting a dripping cup of
tea or coffee on it.

Drink tea or coffee from the cup and not from the
saucer.

Do not soil the cloth by laying the knife and fork on it,
instead of on the plate.

Do not partake too freely of any delicacy.

Do not speak in boisterous tones at the table.

Do not use a handkerchief if it can possibly be avoided.
If obliged to cough, turn the head and hide the mouth with
the napkin.

Do not speak of disagreeable subjects or loathsome ob-
jects at the table.

Do not stir the tea or coffee noisily, or so as to spill it.

Do not, by word or manner, take exceptions to any arti-
cle of food set before you. If anything disagreeable is found
in your food, put it aside quietly and without remark.

When a dish is particularly inviting, it may be spoken of
in praise to the hostess.

Eat slowly.

Pay no attention to accidents*

Do not lean the elbows on the table, or tip the chair.

To use the finger-bowl, dip the fingers in lightly and wipe
them on the napkin.
' Never pick the teeth at the table.

Do not fold the napkin when done with it at a dinner
party.

When taking leave after the close of the dinner, thank
the hostess for the enjoyment conferred upon you.

• 389

Sunday. BILLS OF FARE. Monday.

(BILLS OF F^fRE.

" No useless dish our table crowds ;

Harmoniously ranged and consonantly just,
As in a concert instruments resound,
Our ordered dishes in their courses chime. "

I offer here a few suggestions as helps to the practical
housewife in her everyday cooking. If large lunch, dinner,
or tea parties are given in the city, a caterer may be em-
ployed. If given in the country, the articles obtainable at
the time of year must enter into the bill of fare.

SUGGESTIONS FOR A BILL OF FARE IN A PRIVATE FAMILY FOR ONE WEEK.

SUNDAY.

Breakfast.

Oatmeal Mush. Codfish Balls. Saratoga Potatoes. Waffles.
Maple Syrup. Coffee.

Dinner.

Roast Beef with Yorkshire Pudding.

Potatoes, Celery, Canned Vegetables, and Pickles.

Blanc-Mange. Apple Pie. Coffee.

Supper.

Thin Bread and Butter. Cold Baked Beans. Sauce.
Cake. Tea.

MONDA Y.

Breakfast.

Cracked Wheat and Milk. Ragout of Cold Roast Beef.

Baked Eggs. Baked Potatoes. Coffee or Chocolate.

Dinner.

Boiled Dinner. Suet Pudding.

Supper.

Mush and Milk. Buttered Toast. Cheese. Sauce.
Cake. Tea.

39Q

Tuesday. BILLS OF FARE. Thursday.

TUESDA Y.

Breakfast.

Fried Mush. Maple Syrup. Corned Beef Hash.
Hot Rolls. Coffee.

Dinner.

Roast Pork. Fried Apples. Boiled Potatoes. Tomatoes.

Lemon Pie.

Supper.

Potato Salad. Cold Roast Pork. Milk Toast.
Jelly Cake. Jam. Tea.

WEDNESDA Y.

Breakfast.

Oatmeal Mush. Codfish Stew. Baked Potatoes. Muffins.
Coffee or Chocolate.

Dinner.

Boiled Mutton. Boiled Rice. Mashed Potatoes. Turnips.

Baked Indian Pudding.
(Leave enough Potatoes for Breakfast.)

Supper.

Cold Mutton, garnished with Lemon. Russian Salad,
Hot Biscuit. Lemon Butter. Gingerbread. Tea.

THURSDA Y.

Breakfast.

Rice Croquettes. Broiled Beefsteak. Lyonnaise Potatoes.
Laplanders. Coffee or Chocolate.

Dinner.

Calves' Liver Larded. Potatoes. Cold Slaw. Corn.
Mince Pie. Cheese.

Supper.

Chipped Beef. Sweet Pickles. Buttered Toast.
Preserves and Cake. Tea.

39*.

Saturday. BILLS OF FARE. Another Wwk.

FRIDA Y.

Breakfast.

Hominy. Egg Omelet. Saratoga Potatoes. Graham Gems.
Doughnuts. Coffee or Chocolate.

Dinner.

Fish Baked, Boiled, or Fried. Potatoes. Cauliflower.
Tomatoes. Rice Pudding.

Supper.

Sardines with slices of Lemon. Banana or other Fritters.

Bread and Butter. Floating Island.

Spogge Cake. Tea.

SA TURD A Y.

Breakfast.

Macaroni. Mutton Chops. Potatoes a la creme.
Griddle Cakes. Coffee or Chocolate.

Dinner.

Oysters or Fowls. Seasonable Vegetables. Berry Pie.

Supper.

Boston Baked Beans and Brown Bread. Lettuce.

Welsh Rarebit. Cranberry Sauce.

Cake. Tea.

SUGGESTIONS FOR BREAKFASTS FOR ANOTHER WEEK.

ist. — Veal Cutlets. Johnny Cake.
2nd. — Liver and Bacon. Wheat Cakes.
3rd. — Scrambled eggs. Graham Muffins.
4th. — Tenderloins. Corn-Meal Rolls.
5th. — Salt Mackerel. Bread Pancakes.
6th. — Ham and Eggs. Popovers.
7th. — Fried Chicken. Corn Cakes.

SUGGESTIONS FOR DINNERS FOR ANOTHER WEEK.
1st. — Roast Turkey. Pumpkin Pie.
2nd. — Boiled Ham. Roll Pudding.

392 _ •_.

Suggestions. CHILDREN'S PARTY. Suggestions.

3rd.— Veal Pot-Pie. Cranberry Pie.

4th. — Beef a la mode. Queen of Puddings.

5th.— Parsnip Stew. Pie-Plant Pie.

6th. — Fish. Boiled Indian Pudding.

7th,— Beef Soup with Vegetables. Snow Balls.

SUGGESTIONS FO®. CHILDREN'S

Rolled Sandwiches, Panned Oysters, Biscuits.

Cream Puffs, Orange Tarts, Jelly Tarts,
Small Pickles, Vanities, Varieties, Lady Fingers,

Nun's Sighs, Mother's Love-Knots, Whistles,
Rissoles, Pyramid Paste, Jelly Roll, Birthday Cake,

Canary Cake, Eugenia Cake, Frosted Patty-Pans,
Variety Cake, Kisses, Comfits, Jelly in Molds,

Frosted Fruits, Raisins, Popcorn Balls,
Fruits, Nuts, Confectionery, Sherbets, Water Ices,
Ice Cream in Molds, Lemonade, Chocolate.

Also make a pyramid cake of four loaves, baked in a
two-quart, three-pint, and a pint basin and a muffin-ring,
all put together and heavily frosted.

Give each little guest a tiny lace bag of confectionery tied
with a ribbon. Either make the bag square, or in the
shape of a stocking. If you have no lace, use mosquito
netting, and tie it with bright worsted.

Festoons of popcorn are pleasing, and a tiny bouquet for
each one is just the thing. The bouquet should be placed
by the plate at table.

393

Remarks. CANDY- MAKING. Excelsior.

= MAKING.

It is now quite the thing to make candy at home. The
home-made is much more wholesome for the little folks
than the cheap, highly-colored confectionery retailed so
largely. Candy-making is a pleasant pastime for children,
and they will become quite expert at it in a surprisingly
short time.

In boiling sugar for candy it is recommended to keep the
top of the vessel or basin partly covered, after it commences
to boil. The steam which rises and is forced back by the
cover prevents the formation of crystals. Any kitchen
sauce-pan will answer for making candy. In my own family,
we usually take a bright tin 3-pint basin for sugar candies.

For molasses candy, that is generally made in larger
quantities, a deep kettle is the best.

To prevent graining, add a little acid of any sort, 4 or 5
drops of lemon juice, or a teaspoon cream of tartar, or vin-
egar. But if too much acid is used, it will also grain it,
neither can it be boiled to "caramel."

To pull candy, rub some fresh butter or lard on the
hands to prevent sticking. If forming into sticks, it is bet-
ter to flour the hands slightly. Be careful not to use enough
flour to taste in the candy.

EXCELSIOR CREAM CANDY.

Mabel Bower, St. Joseph, Mo.

One pound C sugar, or pulverized sugar, I cup water.
Stir on the stove till dissolved. Then let cook until a little
dropped in cold water will snap. When done it will boil in
little bubbles. Do not stir it at all. When ready, turn out
on buttered plates or tins, but do not scrape the dish. Give
the scrapings to the children. Set the candy over a pail of
cold water or in a cool place, so it can be handled in about
5 minutes. The edges will cool first. Turn them into the
center and take up in your hands as soon as cool enough to
hold. Keep the fingers smooth with fresh lard or butter.
Pull quickly, and with the fingers — not with the hands.
When it is white and begins to get brittle, stretch on a
mixing-board and cut in lengths. If any essence is de-
sired, put in as it is cooling. Vanilla is best. If it turns to
sugar before you can pull it, cook it over again, adding water

394

Christmas. CANDY-MAKING. Caramels.

to it Vinegar spoils it. Lemon juice is good, but gives it
a yellow tinge. If you wish a creamy candy, cook until it
threads in water ; then add a teaspoon vanilla and pull well.
Set in a cool place for a day or two. It will melt in your
mouth.

CHRISTMAS CANDY.

Two cups granulated sugar boiled in ^ cup water ; add J
teaspoon powdered gum arabic dissolved in two tablespoons
vinegar. Let boil rapidly over a hot fire. Do not stir.
Dip some up in a teaspoon and hold the spoon in a glass
of cold water. If it is brittle and will snap ofif, pour out of
the kettle immediately onto a greased platter. Do not put
the scrapings in. In 5 minutes it will be cool enough to
pull and work into twists or braids.

MOLASSES CANDY.

Miss Carrie G. Smith, Chicago.

One pint molasses, I cup sugar. Boil and stir every min-
ute. When partly cooked, put in ^ teaspoon butter. When
it hardens in cold water, it is done. Put in \ teaspoon
cream of tartar, with the butter, and just before you turn it
out, put in a scant teaspoon of soda. Walnut, hickory-nut,
or hazel-nut meats may be added to this candy.

OLD-FASHIONED MOLASSES CANDY.

One quart molasses and I tablespoon of butter. Boil to-
gether till it will snap in water. Stir in a pinch of soda to
whiten it. Pour on buttered dishes and when cool enough
to handle pull until white.

MAPLE CARAMELS.

One pound maple sugar. Melt in a cup of sweet milk
and i tablespoon butter. Cook till almost brittle in cold
water. Turn on to a buttered plate. Mark in squares,
when cool enough.

CHOCOLATE CARAMELS.

Aunt Ann Owens.

One coffee-cup rich cream, i coffee-cup brown sugar,
I coffee cup molasses. Piece of butter the size of an egg.
Boil 20 minutes then add 7 even tablespoons grated choco-
late and boil till done. Pour on a buttered flat dish and
mark into squares as soon as cool enough.

J595

Chocolate. CANDY-MAKING, Cwoanut

Chocolate Caramels.

Leslie Bower, St. Joe, Mo.

One pound C sugar, 2 squares chocolate, I teaspoon
butter, I cup water. Cook until it snaps in water, then turn
on greased tins or patty-pans, in thin cakes.

CHOCOLATE CANDY.

Half cake chocolate grated, 2 cups brown sugar, \ cup
milk. Put the chocolate in a plate on a kettle of hot water
to melt. Mix the sugar with it. Put the milk in a 3-pint
or other convenient vessel to boil, watch it carefully to pre-
vent burning. As soon as it boils pour in the mixture and
let cook 12 minutes, stirring all the time. Pour into buttered
tins or plates to cool, and mark into squares as it hardens.

CHOCOLATE CREAM DROPS.

One pint granulated sugar, J cup water, I scant teaspoon
butter, | cup milk, I teaspoon vanilla, 3 squares chocolate.
Boil the sugar, milk, water, and butter for 20 minutes. Add
the vanilla last. Remove from the stove and stir pretty
constantly until cool enough to handle. Grate the chocolate
and put in a dish over a kettle of hot water to melt. Form
the candy into little balls the size of a thimble. When cold,
roll them in the melted chocolate. Put on a greased plate
or paper to harden.

CHOCOLATE CREAM CANDY.

One cup sugar, I cup molasses, I cup milk ; butter size of
an egg, boil 25 minutes, but do not stir only to keep from
burning ; just before taking up, add a pinch of soda and 2
grated squares of chocolate. Try in water, and when brittle,
it is done ; then turn into a buttered pan and when the
candy is cool mark it off into squares.

COCOANUT CREAM CANDY.

Three cups white sugar, scant half cup water, \ teaspoon
cream of tartar, Boil 10 minutes, then add I cup grated
fresh cocoanut (or desiccated if you can not get the fresh).
Beat well together and drop on white paper by the spoonful.

CREAM TAFFY.

Two cups white sugar, £ cup water, I teaspoon vinegar,
I teaspoon cream of tartar, I tablespoon butter. Boil 20

396 __

Almond. CANDY-MAKING. Peanut.

minutes in 3 pint basin or other small vessel, stirring care-
fully to prevent burning. Then pull.

ALMOND TAFFY.

Put 4 tablespoons butter into a saucepan. When it is
melted add I pound of sugar. Let boil 20 minutes, then
stir in 2 ounces of blanched almonds that have been divided
and dried in a slow heat. Let boil together until it crackles
in cold water.

COCOANUT TAFFY.

Mrs. E. E. Bower, St Joseph, Mo.

One large cocoanut. Pare off the brown skin and slice
the meat thin ; 2 pounds C sugar dissolved in a cup of water.
When the syrup is hot, pour in the meat and cook until the
syrup will snap in cold water. Then turn on a deep pie-
tin to cool. Don't put in the scrapings, as it grains.

LEMON TAFFY.

Two cups sugar, I cup boiling water, J cup butter, \ cup
vinegar. Flavor with lemon. When cooked sufficiently,
pour it on buttered plates to cool.

VINEGAR CANDY.

Two cups sugar, | cup vinegar, I teaspoon butter, I tea-
spoon lemon extract. After it commences to boil let boil 15
minutes, and pour out on 2 greased plates. When partly
cool, pull till white.

SNOW CANDY.

Take I quart granulated sugar, I pint water, 2 tablespoons
vinegar ; boil, but do not stir it ; you can tell when it is
done by trying in cold water. Pull it as if it were molasses
candy ; have a dish near by with some vanilla in, and work
in enough to flavor it as you pull ; put it in a cold room, and
the next day you will have delicious candy.

BUTTER SCOTCH.

Four cups brown sugar, 2 cups butter, 2 tablespoons water,
same of vinegar, a pinch of soda. Boil \ hour. Drop a
little in water. If crisp, it is done.

PEANUT CANDY.

Two cups sugar, 2\ cups New Orleans molasses, I cup
water. Butter size of an egg. Boil until it hardens in

397

Anabel's CANDY-MAKING. Macaroons.

water. Add i\ teaspoons soda while on the stove and 3
quarts roasted peanuts, halved.

ANABEL'S CANDY.

Anabel Toncray, Tollesboro, Kentucky.

Three cups sugar, ij cups sweet milk. Boil until it will
harden in cold water. Then pour on greased plates and
cut in sticks. It will cook in about 30 minutes.

FRUIT CANDY.

A delicious fruit candy is made by adding chopped raisins
and figs to a syrup made by stewing 2 pounds sugar with
the juice of 2 lemons, or, if lemons are not at hand, with a
cup of vinegar flavored with essence of lemon. Dried cher-
ries and any firm preserves may be used instead of raisins
or figs.

COCOANUT MACAROONS.

Two cups grated cocoanut, I cup sugar, 2 tablespoons
flour, the whites of 3 eggs beaten stiff. Mix and bake on a
buttered paper in a quick oven.

HICKORY-NUT MACAROONS.

One cup hickory-nut meats, pounded to a paste, I cup
sugar, i\ eggs, 2 tablespoons flour. Bake on a greased
paper ; put very little in a place.

LEMON MACAROONS.

One pound powdered sugar, 4 eggs, whipped very light
and long; juice of 3 lemons and peel of I ; I heaping cup
prepared flour; £ teaspoon nutmeg. Butter your hands
lightly ; take up small lumps of the mixture ; make into
balls about as large as a walnut, and lay them upon a sheet
of buttered paper, more than two inches apart. Bake in a
brisk oven.

SUGAR KISSES.

Whites of 5 eggs beaten to a stiff froth ; add I pound pul-
verized sugar, and I teaspoon lemon extract. Drop on
white paper and bake about 20 minutes in a moderate oven.

HOREHOUND CANDY.

Make a strong tea of the herb and dissolve the sugar in it
and proceed as in other candies. Strain the tea through a
fine muslin before adding the sugar.

398 _

Rsh. CARVING. Turkey.

POPCORN BALLS.

Take a cup of sugar, put in a basin with just water to dis-
solve it, and Haifa teaspoon of butter. Boil until it com-
mences to brown in the center, then pour over the freshly
popped corn, stir, press into balls as hot as can be handled.
Rub the hands lightly with butter.

The seat of a carver should be higher than the other seats
at the table. He must himself determine the height most
convenient for his own use. The platter must be within easy
reach. A knife, well sharpened and easy to handle, is an ab-
solute necessity. With these requisites and a careful atten-
tion to details, a novice may become an expert after a few
trials. The person at the head of the table should never,
under any circumstances, use his own individual knife and
fork in helping others.

FISH.

In cutting, be careful not to break the flakes. A fish
trowel is almost indispensable in serving the larger varieties.
Carry the trowel under the meat over the back-bone, so that
the meat may be raised from the bone. The choicest part
is next to the head, and deteriorates, towards the tail. The
part next to the bone in large fish is not desirable. Divide
the fish both crosswise and lengthwise in pieces to suit the
number to be served. The roe is esteemed a delicacy, and if
on the ^platter, a morsel must be served to each person.

ROAST TURKEY.

In order to serve both the light and dark meat, cut off
the wing, leg, and second joint nearest you. Then slice

399

Roast of Beef.

CARVING.

Haunch of Mutton.

down in very thin slices. A good carver will find slices of
breast for a large number of people, while a bad one will
serve comparatively few with choice pieces. Cut from

either side, removing the opposite wing and leg, if necessary.
Everyone should be helped to the dressing with the meat.

FILLET OF VEAL.

Cut cross wise off the top in smooth, thin slices,
each person with some of the dressing and fat.

Serve

ROAST OF BEEF.

With a well-sharpened knife, cut across the grain in thin
slices, clear to the bone. Those who prefer it well done, will
be served from near the outside; while those wishing it rare,
will be served from the inside.

If the bone has been removed by the butcher, and the
roast rolled, it will look almost precisely like the fillet of veal
in the cut, and must be sliced horizontally in thin slices.

HAUNCH OF MUTTON.

Make a deep cut to the bone across the knuckle end of the
joint. Then turn the platter a trifle, put the point of the

400

Roast Pig

CARVING.

How to Cut a Cake.

knife midway of the cut just made, and cut straight and
deep toward the opposite end of the haunch. It should then
be carved in even slices along the whole length on the right
and left.

ROAST LEG OF PORK.

Slice down to the bone in even slices — not too thin — as
indicated by the scores in the rind. Commence at the cen-
ter and serve from either side.

ROAST PIG,

Separate a shoulder from the carcass on one side, and then
separate the leg similarly. The ribs are considered choice.
Divide them conveniently, and serve one to each person,
with plenty of the stuffing. The leg is not so rich as the
ribs, and may be preferred by some. Pieces may also be cut
from the joints.

How TO CUT A CAKE.

First make a round hole in the center, an inch in diameter,
with a tin tube or a sharp-pointed knife. Then cut through
to the edge and serve in thin slices.

THE HOUSEHOLD.

INVALID COOKERY. NURSERY. REMEDIES.

CARE OF BEDS. CARE OF LAMPS. LAUNDRY. DYES.

COOKERY.

ET the kitchen utensils used for preparing dishes
for invalids be scrupulously clean. If this is
neglected, a disagreeable flavor may be im-
parted, which will disgust the patient, and
lead to a refusal to take any nourishment what-
ever. Never cook a large quantity of any one
thing. A variety is necessary to tempt the
appetite. I knew of one case in which some soup was car-
ried to the bedside of a sick lady iii a two-quart tin-basin.
The lady was fastidious, and, of course, that meal was
spoiled. Gruel served in a glass is more appetizing than if
served in a cup or basin.

Always have some dainty dish in readiness. If a patient
is required to wait for food, he loses the desire to eat.

Have a clean napkin spread on a tray, and let the service
be as bright as possible. If a patient cannot eat what is
offered, do not leave it by him in hopes that he may eat
it, but take it right away and after a while bring it again ; or,
perhaps, make some little change in the arrangement of it.
Do not serve beef tea or broth with any fat on the top.
After either is made, let it cool, when the fat may be re-
moved entirely.

Be very particular about the quality of the food placed
before an invalid. Milk or soup that is beginning to sour,
a stale egg, or underdone vegetables, should never be
brought into a sick room.

Do not spill the contents of the cup into the saucer.
When I have been weak and sick, I have had my break-
fast entirely spoiled by a cup of coffee brought to me partly
spilled into the saucer.

Provide plenty of clean napkins and towels for use. These
are necessary to protect both the bedding and the clothing
of the patient.
*49

402

Apple Water. INVALID COOKERY. Mulled Buttermilk.

APPLE WATER.

Roast 4 nice, smooth, tart apples carefully, preserving all
the juice. Put them into a pitcher and pour on a quart of
boiling water. Let cool, and it is a refreshing drink for an
invalid. May be sweetened or flavored if liked.

TAMARIND WATER.

One tumbler tamarinds, I pint cold water. Turn the
water over the tamarinds, and let stand an hour ; strain be-
fore using. Currant jelly or cranberry jelly can be used
similarly.

TOAST WATER.

Toast 2 slices of stale bread, on both sides, a rich brown ;
cut in pieces, and pour on a pint of boiling water. Physicians
may order wine or other stimulant added for an invalid.

APPLE DRINK.

Bake some crab-apples thoroughly. Put in a glass,
sweeten, and pour water over to cover them.

HOP TEA.

Simmer a tablespoon of hops in a pint of water. When it
savors strongly of the hops, strain and add white sugar, a
teaspoon at a time, to suit the taste.

CRUST COFFEE.

Pour boiling water over pieces of bread, toasted very
brown. Strain for use, and add cream and sugar.

REFRESHING DRINK FOR INVALIDS.

One pound ground flax-seed and 2 lemons, boiled together
in 4 quarts water. Sweeten to taste after it cools. Especi-
ally good for persons with weak lungs.

MILK PUNCH.

One cup milk sweetened, 2 tablespoons brandy stirred
in. Give it with ice. Grate nutmeg over the top.

MULLED BUTTERMILK.

Make a thickening of I tablespoon flour and cold butter-
milk, and stir into a pint of boiling buttermilk. Stir con-
stantly after putting it on the stove. Add a little allspice,
and sweeten to the taste, Pour over pieces of toast,

403

Alum Whey. INVALID COOKERY. Lime-Water and Mlik.

ALUM WHEY.

Half ounce powdered alum. Mix with i pint sweet milk.
Strain and add nutmeg and sugar.

BUTTERMILK WHEY.

Boil a pint of fresh buttermilk. Add a pinch of salt, a
teaspoon lump sugar, and nutmeg, if liked. Pour off, and
sweeten to taste.

RENNET WHEY.

One quart milk, almost boiling, 2 tablespoons prepared
rennet, or a piece of rennet which has been soaked in water.
Sugar to taste. Stir the rennet into-the hot milk ; let stand
until cool, and strain.

WINE WHEY.

Boil I pint milk, add J cup of acid wine ; let boil up.
Then set aside till the curd settles. Pour off, and sweeten
the whey with loaf sugar to taste.

BEATEN EGG.

Beat a fresh egg very light, add a little sugar, and stir
into a tumbler of milk.

EGG LEMONADE.

Beat the white of i fresh egg, juice of I lemon and a tea-
spoon sugar into a glass of water. A pleasant and nourish-
ing drink in low fevers, dysentery, inflammation of stomach,
pneumonia, etc.

FLAXSEED LEMONADE.

Three tablespoons whole flaxseed to I quart boiling water ;
let stand until very thick ; then strain over the juice of I
lemon and powdered gum arabic ; sweeten to taste.

BAKED MILK.

Put ^ gallon milk in ajar and tie down with writing paper.
Let stand in a moderate oven 8 or 10 hours. It will then be
like cream, and is good for consumptives and invalids
generally.

LIME-WATER AND MILK.

One wine-glass lime water, mixed with i goblet milk.
Can be retained in the stomach when it rejects everything
else. It may be taken as often as desired.

404

Roasted Potatoes INVALID COOKERY. Indian Meal Gruel.

ROASTED POTATOES.

Select large potatoes, and roast them in hot ashes. When
done, press firmly in a cloth with the hand ; then take the
inside out on a plate and season lightly with butter.

BROILED CHICKEN OR QUAIL.

Use the breast, and broil over hot coals, or on a wire-
broiler, on both sides. Season lightly with butter, pepper,
and salt. Serve on a dainty plate, with a dainty piece of
toast and jelly.

ARROWROOT JELLY.

Mix 3 tablespoons arrowroot with water or milk until per-
fectly smooth ; boil the peel of I lemon in a pint of water
until reduced one-half ; take out the peel and pour in the
dissolved arrowroot ; sweeten it, and boil 5 minutes.

CHICKEN JELLY.

Cut a large chicken into very small pieces, break the
bones, put into a stone jar, water-tight ; set the jar into a
kettle of boiling water and boil 3 hours ; strain off the liquid
and put in a cold place. Season with loaf sugar, salt, pepper,
mace, and lemon-juice.

RICE JELLY.

Rice, ^ pound ; loaf sugar, J pound ; water sufficient to
cover it, spice or lemon peel. Boil the rice until dissolved ;
strain and season ; set away until cold.

SAGO JELLY.

One cup sago, I quart water or milk, rind of lemon, nut-
meg. Wash the sago well, and soak for 3 hours ; boil in
the same water or milk until transparent.

TAPIOCA JELLY.

Wash a cup of tapioca through several waters, soak all
night, and boil until transparent ; add sugar and lemon-
iuice while boiling, and put away to cool when done.

INDIAN MEAL GRUEL.

Mix half a cup of Indian meal with a very little water,
stir until perfectly smooth ; to 3 cups of boiling water,
salted, add the meal, stirring it in slowly ; let it boil J hour ;
it can be retained on the stomach when almost everything
else is rejected.

405

Boiled Flour Gruel. INVALID COOKERY. Dried Beef Breth.

BOILED FLOUR GRUEL.

Tie a cup of flour in a cotton cloth and boil three hours.
Then take it out and when cold remove the soft outside part
and grate the inner part when wanted for use. Thicken
milk with it as for common porridge, and season with sugar
and salt. It is a most excellent and agreeable food for
teething children with tendency to bowel complaint. And
it is equally good for invalids.

MILK PORRIDGE.

Half pint milk and J pint water ; heat to boiling and stir
in i teaspoon flour mixed with i tablespoon cold water.
Let cook 5 minutes. Salt slightly. In cases of diarrhea,
season with pepper and nutmeg.

Milk Porridge.

Mix J cup flour with i cup water to a smooth paste. Add
to it i pint boiling milk. Let cook about 10 minutes in a
double boiler. Salt and flavor as liked.

BEEF TEA.

One pound lean beef, cut very small, put into a wide-
mouthed bottle, corked closely ; set the bottle into a kettle
of water, and keep it boiling for 2 hours ; strain the liquid
and season. Chicken can be used the same way.

MRS. GARFIELD'S BEEF EXTRACT.
One pound lean beef cut fine, put into I pint cold water ;
add 6 drops muriatic acid. Mix thoroughly, let stand I
hour, strain and press until all the liquid is extracted.

RAW BEEF— VERY NUTRITIOUS.

Chop lean fresh -beef very fine. Season with pepper and
salt, and spread on slices of buttered bread, either white or
Graham.

CHICKEN BROTH.

Boil the first and second joints in a quart of water till
tender. Season lightly with salt and pepper.

DRIED BEEF BROTH.

Slice dried beef very thin and cover with boiling water.
Set back on the stove, closely covered, for \ hour. Season
with small lump of butter and pinch of pepper. Serve with
crackers or bread cut in dice.

406

Mutton Broth. INVALID COOKERY. For Weak Stomachs.

MUTTON BROTH.

Boil I pound lean mutton or lamb in I quart unsalted water.
When very tender, take out, strain the water ; add a table-
spoon rice previously soaked in a little warm water. Dim-
mer J hour. Stir often, season to taste ; add 4 tablespoons
milk ; simmer again, and serve hot with cream crackers.

CREAM SOUP.

To | cup good cream add 2 cups boiling water. Serve
with bits of toast, and salt lightly.

CRACKER RELISH.

Put I quart milk in a saucepan on the stove. When it
comes to a boil, season with butter, salt, and pepper, and
drop into it J pound, or less, of oyster crackers, or broken
crackers. Let stand half a minute, take right up and serve
hot. Good for breakfast or tea — either for well or sick.

CRACKER AND EGG.

Mrs. J. R. Jackson.

Pour enough boiling water on 3 soda crackers to saturate
them ; add I teaspoon butter, a pinch of pepper and salt.
To this add 2 soft-boiled eggs, and serve hot.

EGG AND SPONGE CAKE.

Boil a cup of new milk. Beat the white of an egg to a
stiff froth, and scald in the milk ; then stir the beaten yolk
with i tablespoon sugar. Let boil up and pour it over a
slice of sponge cake, after flavoring with \ teaspoon of any
essence liked.

PANADA.

Take thin pieces of light bread, or a couple of crackers,
in a bowl. Put in a small lump of butter, grate some nut-
meg, or use cinnamon, if preferred. Pour over boiling
water. Sweeten to taste. Add spirits, if required.

CIDER PANADA.

Pour \ cup water over a slice of nice toast. Sprinkle
lightly with nutmeg and sugar. Then add 4 tablespoons
cider. Wine may be used, if preferred.

FOR WEAK STOMACHS.
Take corn and roast it the same as coffee. Grind it in a

__ _ 407

Tomato Custard. THE NURSERY. Nursing- Bottles.

coffee-mill and make into a mush, gruel, or thin cakes-
baked — and give either warm or cold with whatever sea-
soning the stomach will bear. Boiled in milk, it is excel-
lent for summer complaints.

TOMATO CUSTARD.

Mrs. J. R. Jackson.

Strain I pint stewed tomatoes through a sieve ; add
4 beaten eggs, i pint new milk, I cup sugar, I tablespoon
flour. Bake in small tins.

DRIED FLOUR FOR TEETHING INFANTS.
Tie I cup flour in a piece of muslin ; put into cold water
and boil 3 hours. Turn out and dry in the sun, or in a
moderate oven. Grate a tablespoon to a cup of boiling
milk and water, half and half. Make the flour smooth with
a little cold milk before stirring in. Salt a little.

THE

BATHING INFANTS.

Always test the temperature of the water by dipping the
elbow in it. A dear old Irishwoman was in my room one
day when I was about to wash my first baby. She thought
the water was too hot, and it proved so to be. Then she
told me of this never-failing test. Many a tender babe has
been almost burned by a bath in water that would feel only
comfortably warm to the hand of the nurse so accustomed to
heat that an added degree would be scarcely perceptible.

MILK FOR THE BABY.

When milk has been set aside for the baby, use the upper
third. The curd or cheesy part falls to the bottom. The
upper is more easily digested.

NURSING-BOTTLES.

Let me persuade mothers to discard the tubes that come
with nursing-bottles. They are a fruitful source of infantile
troubles. Many a baby has gone to its grave through their
use. No matter how particularly they are cleansed, parti-
cles of sour milk will adhere to some parts of the rubber.
Our best physicians are now advising against them. This

408

The Baby. THE NURSERY. Rocking the Baby.

is so serious a matter that it cannot be argued too strongly
A rubber nipple placed over the mouth of the bottle is very
convenient and comparatively safe. It should be kept in
cold water when not in use, and the bottle should be filled
with water.

To CLEANSE A NURSING-BOTTLE.

Buy five cents' worth of shot and put into the bottle with
a little water and shake it well. Every bit of sour milk or
curd will come off readily. Pour out the shot, rinse the
bottle, and keep the shot in a dish on the stove-shelf or near
the stove to dry, and it is ready for use the next time. This
is the easiest way possible to clean a bottle.

TURN THE BABY OVER.

After an infant has slept for a couple of hours or more,
turn it over on the other side, and it will sleep just about as
long again.

ROCKING THE BABY.

I wish to urge upon every young mother the plan of
putting babies to bed without rocking them. If there were
but one child in the family, and it were known to a certainty
that it would be the last of that line, there might be suffi-
cient excuse to devote one's time to rocking it to sleep.
But when the first steps aside for the second, and the second
is followed by the third, and so on, the mother's time is too
valuable to spend two or three hours a day in forming a
habit which will be but an injury to the little one afterwards.
If it has been put to sleep at the breast during the period of
nursing, then let the plan be formed when it is weaned.
Feed it, and when it is time for its nap fondle and kiss it as
much as you like, but lay it down, cover it up, turn and
leave it. It will sob and cry, and perhaps sit bolt upright or
slide out of bed, but put it back, if for twenty times. It will
not take very many of these persistencies until the habit of
going to sleep alone and quietly will be formed, and all
parties to the proceeding will pronounce themselves the
better for it. Pray do not think your child an exception.
Children are very much alike, after all. Of course, it takes
longer to conquer some than it does others, and strong wills
are very perceptible, even in babies of a few months old.
Our aim is not to break the will, only to bend it in a direction
to benefit itself.

To MOTHERS.

And now a word to mothers — those of you who do your

4Q9

Mothers. THE NURSERY. Save Yourself.

own work. Women who keep servants may skip this chap-
ter. Save yourself. Save yourself.

SAVE YOURSELF.

In the first place, sit all you can. Sit down to prepare
the vegetables for dinner. Sit down to wash the dishes.
Sit down to scour the knives and rub up the silver. Sit
down to take up the ashes. Sit down to the ironing-board
and smooth the plain pieces. And here, before I forget it,
let me say, get your steel knives plated and save yourself
about six hours' time each month. Once plated, they will
keep bright, with ordinary washing and wiping, three or
four years. Nothing will spot them. Vinegar or acid of any
kind has no effect. It is called Stannil Plating. The cost
is one dollar per dozen knives. It is an- investment that
pays a very large interest.

When you wash your dishes — being sure they are well
washed — pour hot water over them, and turn them upside
down on a cloth laid on the table, in a basket, or, better
still, get a dish-drainer, cover them up with a cloth or news-
paper, and go about your other work. They will be clean
and dry when you are ready to put them away.

Now, about ironing. If your husband's night-shirt is
smoothed in front and folded artistically, who is to know
whether the back has been ironed or not ? I '11 venture to
say that he will not, unless you tell him. The same with
your own night-dresses ; and the children's drawers ! Little
romps, they soil them in less time than it takes to do them
up. Let the gathers go. Iron the bottoms of the legs
smoothly, and that is enough. You can iron six or eight
pairs in this way, while, otherwise, you would be working at
two pairs.

Learn to slight where it will do to slight. Some gar-
ments must not be slighted in the least. Aprons and dresses
should be done the very best that one knows how.

Sheets may be folded smoothly and have a weight put
upon them ; or, take one at a time, and lay it under the
ironing-sheet and iron over it for awhile. Then fold and
put away, and take another, until all are done.

It is not absolutely necessary to iron skirts, except for
twelve or fifteen inches above the bottom.

Bear in mind, these are hints to those only, who need
them. But there is enough in life that has to be done, with-
*5<>

Earache. THE NURSERY. Croup.

out vexing our souls and wearing out our bodies over work
that is not essential either to the happiness or well-being of
our fellows.

EARACHE.

Turn the little sufferer on the side, and from a height of a
foot or more pour into the affected ear a small stream of
water just as hot as you dare use. It will cause a moment-
ary screaming, but the pain will cease. I have tried this
with a child two years old, who was suffering intensely from
earache, and the entire face and head seemed inflamed. It
was not fifteen minutes before he fell asleep, and that was
the last of the earache.

THE EAR.

I am satisfied that the practice of inserting cotton
in an affected ear for any cause is a very pernicious one.
A well-known army surgeon in a western city suffered much
while in the army from earache, and kept putting in cotton to
exclude the air. He finally became deaf and suffered from
various nervous ailments for years. A friend, also a physi-
cian, finally examined his ear, and took out over half a finger
length of thick wads of cotton. His deafness disappeared,
and his nervous system was restored to health. This case
is perfectly authentic. A high medical authority said that
nothing smaller than the elbow should be put in the ear.

NOSE BLEED.

Excite a vigorous motion of the jaws by chewing some-
thing— either gum or paper. This is said to be effectual. It
is certainly worth trying.

To EXPEL SUBSTANCES FROM THE NOSE.

Children frequently get beans, grains of corn, buttons, or

other substances, up their noses. In such a case, have the

child open its mouth, apply your mouth to it, and blow

rather hard. The obstacle will be expelled from the nostril.

SIMPLE TREATMENT FOR CROUP.

As soon as the wheezing is heard, apply the coldest water
you can get to the neck and chest. Pound up some ice in a
napkin and feed the child a little at a time with a teaspoon.
Keep the cold compress on the throat and chest, and if per-
sisted in for a short time relief will be almost certain to
follow. At any rate, even if a physician is sent for, use these
precautions, and nine times out of ten the disease will be

Whooping-Cough. REMEDIES. Refreshing Warfi.

checked at once. The chief difficulty in croup is in letting
it get full headway. There is not an instant to lose.

WHOOPING-COUGH CURE.

Ged. Butler, Waukegan, 111.

Olive oil, 2 ounces; Jamaica rum, 2 ounces; brown sugar, 2
ounces; laudanum, I drachm. Melt the sugar in a little water
and add the other ingredients. Give a teaspoon after every
paroxysm.

After the third week of whooping-cough, put I ounce
strongest liquid ammonia in a gallon of boiling water in an
open pan. Keep up the steam by putting in a red hot brick.
Place in the center of the room where the patient is. This
will frequently terminate the malady in 3 or 4 days. Try
it each night until relieved.

To CURE BITING OF THE FINGER-NAILS.
Make a couple of little calico bags loose enough to al-
low free use of the fingers. Tie them around the wrists
with draw-strings. Keep them on night and day, and re-
place with another pair when soiled. A couple of days will
often suffice to effect a cure.

FOR VERMIN IN CHILDREN'S HEADS.

Mrs. S. C. A. White.

Wash the head in a solution of carbolic acid in water.
Any druggist will tell you the proportion to use. In a
week's time wash again in order to destroy the animal life
as it hatches. This is equally good for swine, if similarly
affected.

(REMEDIES.

REFRESHING WASH FOR SICK-ROOM.

Two ounces each of lavender, mint, rosemary, rue, sage,
and wormwood. Put into a vessel and pour over it 3 or 4
quarts good vinegar. Cover closely, and keep in a warm
place 4 days. Then strain, and add I ounce powdered
camphor gum. Bottle, and cork tightly. Get nurses and
others employed about a sick-room to use it as a wash.
Good in infectious diseases.

4I2

Sponge Bath. REMEDIES. Discoloration.

STIMULATING SPONGE BATH.

Dr. J. E. Gilman, Chicago.

One cup water, i cup alcohol, i tablespoon salt, I ounce
aromatic spirits of ammonia. Very agreeable and stimulat-
ing.

AQUA AMMONIA FOR NAUSEA.

A couple of drops in a swallow of water, and an occasional
use of a smelling-bottle of it, will afford great relief.

To STEEP HERBS.

Boiling spoils herbs. Put them on the stove in cold water,
and steep slowly.

DISINFECTANTS.

Put dried sage into a hot shovel, and it will take away
any disagreeable smell in a sick-room or sleeping-room.

ONIONS AS A DISINFECTANT.

In case of small-pox, or any contagious disease, cut up
an onion and put it in the sick-room, and replace it every
hour with a fresh one.

DISINFECTANT.

H. C. Strong, Chicago.

Put a piece of saltpeter the size of a pea in a glass of water
on a shelf in the room needing it. A most valuable anti-
septic.

BEST REMEDY FOR A CUT OR BRUISE.

Immerse the part in as hot water as can be borne until
the pain and inflammation are relieved. Even in cases where
amputation seems necessary from the terribly lacerated con-
dition of a cut or bruised hand, it may be saved by keeping
it in a basin of hot water for a few hours. Keep the water
hot, and do not give up until the inflammation has subsided.

BEST CURE FOR SPRAIN.

One drachm oil of wormwood. Mix with i gill alcohol.
Apply to sprain or bruise, and keep a cloth wet with it on
the injured part. Will cure in a very short time.

DISCOLORATION OF THE SKIN.

To prevent discoloration of the skin after a hurt, moisten
a little dry starch with cold water and put upon the injured
part. Do it as soon as possible after the injury. It is a far
pleasanter application than raw beef, and just as effectual.

Chapped Hands. REMEDIES. Cough.

CHAPPED HANDS — To CURE.

Mrs. M. A. Woodworth.

One ounce glycerine, 2 drachms spermaceti, 2 ounces olive
oil. Mix by heating. Mutton tallow may be used instead
of spermaceti, in which case stir until cool to prevent the
glycerine from settling to the bottom.

OINTMENT FOR SCRATCHES, BURNS, OR SORES.
Three drachms camphor gum, 3 drachms white beeswax,
3 drachms spermaceti, 2 ounces olive oil. Put in a vessel on
the stove and let melt slowly. Anoint the hands before
retiring, and put on a pair of old gloves. If the hands are
chapped, use oatmeal instead of soap for washing them, and
rub on dry oatmeal to absorb the moisture.

EYE-WATER — VERY SUPERIOR.

Mrs. J. E. Chace, Mishawaka, Ind.

One quart snow water, or pure rain water, I tablespoon
salt, i tablespoon fine crushed sugar (pure), I teaspoon white
vitriol. To prepare the vitriol, lay a white paper on the
back part of the stove, and put the vitriol on it. Do not let
it brown, but let it bubble up as long as it will, and let it
remain till it is perfectly dry. Then pulverize it and mix
the ingredients all together. Use as a wash.

EYE-WATER FOR WEAK AND INFLAMED EYES.

Mrs. E. E. Bower.

Sugar of lead, 5 grains ; sulphate of zinc, 5 grains ; rose
water, 2 ounces ; morphine, I grain.

WEAK EYES.

If the eyes are weak and it is troubleso'me to thread a
needle, it may be helped by holding the needle over some-
thing white and then threading it.

EXCELLENT REMEDY FOR A COLD.

Juice of 2 lemons in a glass of hot water, sweetened, and
soda sufficient to cause a fermentation. Drink immediately
after stirring in the soda and take it before retiring.

EXCELLENT HOME RECIPE FOR A COUGH.
Take a package of dried mullein, steep in a pint of water
till reduced about half. Strain and add I pound loaf sugar.
Dose for an adult a tablespoon after each meal and before
retiring.

Diphtheria. REMEDIES. Cholera,

FOR A DRY, IRRITATING COUGH.

Mrs. M. W. Callahan, Tangipahoa, La.

Smoke in a common clean pipe equal quantities of ground
coffee and rich pine saw-dust. My husband finds almost in-
stant relief when his throat and lungs are sore. Swallow
all the smoke you can.

COUGH SYRUP.

Mrs. L. S. H.

One pint best vinegar. Break into it an egg and leave in,
shell and all, over night. In the morning it will all be eaten
except the white skin which must be taken out. Then add
i pound loaf sugar, and for an adult, take a tablespoon three
times a day. This is a most excellent remedy for a cough
in any stage.

DIPHTHERIA.

J. M. Ball, Normal, 111.

Half ounce chlorate potash dissolved in water — add 3
ounces tincture of iron. One teaspoon of the mixture to
a wine-glass of water. Gargle with it, and after the third
application it will be cured.

FOR AN INVETERATE SORE THROAT.

Mrs. R. H. James, Otsego, Wis.

One teaspoon refined borax and one teaspoon pure
glycerine put into a cup, and half fill the cup with hot water.
When cool, use as a gargle. Very excellent in scarlet fever.

BLACKBERRY CORDIAL.

Mrs. Wm. F. Carroll, Chicago.

To i quart blackberry juice add I pound white sugar, I
tablespoon each of cloves, allspice, cinnamon, and nutmeg.
Boil all together 15 minutes. Bottle while hot, cork and
seal. Put up in small bottles so that fermentation will not
set in while using.

HOT DROPS FOR CHOLERA OR CHOLERA MORBUS.

Mrs. E. E. Bower, St. Joseph, Mo.

Laudanum, I ounce ; spirits camphor, i ounce ; essence
peppermint, I ounce ; Hoffman's anodyne, i ounce ; tinc-
ture cayenne pepper, i drachm ; tincture ginger, \ ounce.
Mix all together. For cramps, ^ teaspoonful every half
hoar until relieved. For cholera morbus, I teaspoonful
every half hour until relieved ; some cases may need more.
In cholera, a tablespoonful may be given along with strong

Liver Bitters. REMEDIES. Corns

, doses of catnip tea. For cold, uneasy pain in the stomach,
10 drops is usually enough. One or two drops will relieve
colic in babies almost instantly. Always take it in at least
five times as much water, well sweetened. In cramps, use
hot water. When traveling, a few drops in the water you
drink will prevent any bad effects from change of climate.
Be sure and have the druggist make it full strength.

LIVER BITTERS.

Mrs. E. E. Bower.

Hops, 2 ounces ; Buchu leaves, 2 ounces ; dandelion root,
2 ounces ; mandrake root, i ounce ; rhubarb root, I ounce;
juniper berries, 2 ounces; alcohol, I pint. Putin a stone jar,
turn on 4 quarts hot water, cover and let it stand on the
stove 24 hours. Do not boil, but evaporate to about 2
quarts Strain, and, when cool, add the alchohol ; and,
after mixing it well, ''everlastingly shake it." Bottle tight.
Those who prefer can add loaf sugar, I pound, made into
simple syrup. Ordinary dose, I tablespoonful ; though, of
course, one's judgment must be used. For chills, the day
the chill comes, take 3 spoonfuls within an hour. At other
times, take just before eating and going to bed.

BUNIONS.
Paint the bunion over with iodine.

FROZEN FEET — To CURE.

Get some lumps of fresh lime and make a foot-tub full of
strong whitewash mixture, and immerse the feet in it as hot
as may be borne. This remedy is to cure that disagreeable
itching that troubles one after having frozen the feet. This
itching will come on night after night and season after sea-
son. The relief will be instantaneous. Let them remain
half an hour in the whitewash. They will be shriveled up,
but free from pain. Rub them briskly and great rolls of
dead cuticle will peel off. Anoint with mutton tallow, put
on some cotton stockings, and go to bed. Repeat the ap-
plication if necessary, but it will require but two or three to
effect a cure.

CHILBLAINS — To CURE.

Oil of spike rubbed on twice a day will often effect a cure
in a few days.

CORNS — To CURE.

Sir Humphrey Davy's Recipe.

Two drachms potash and I drachm salt of sorrel. Mix

416

Warts. REMEDIES. Mustard Poultice.

into a fine powder. Put on enough to cover the corn for
four successive nights, binding it on with a cloth.

Corns can often be cured by paring them down and
rubbing on a little strong vinegar or acetic acid every night.
Each morning, rub them over with lard or olive oil.

The latest cure for soft corns is this : Wash and dry the
foot thoroughly, and put on a sprinkling of dry sulphur night
and morning for several weeks, and a cure is assured.

WARTS— To REMOVE.

Apply oil of cinnamon to the wart for three successive
days, and it will disappear very shortly.

WARTS— To CURE.

Get from a Homoeopathic pharmacy a small vial of causti-
cum. Give half a dozen pellets three times a day for three
weeks and the warts will disappear.

[This I could not credit had I not tried it in my own
family. The child's hands were literally covered with these
excrescences, and more were coming all the time. But this
remedy effected a cure in less than a month. — ED.]

MOLES— To REMOVE.

Mrs. S. C. A. White, Maywood, 111.

Apply nitric acid with a pointed quill toothpick. When
it dries, pick it off and apply again until the mole is entirely
removed. It leaves a slight white spot, which grows dimmer
with age.

FELON — To CURE.

Mrs. J. J. Bower, Erie, Pa.

Make a poultice of raw onions and change every six hours.
I have cured many cases with this. Never knew it to fail if
kept on. Ha-ve always drawn out the poison in from twelve
to thirty-six hours.

POISONS.

If poison of almost any kind has been swallowed it may be
rendered harmless by swallowing immediately half a pint of
sweet oil.

IVY POISON— OR BEE STING.

Apply olive oil and relief instantly follows.

MUSTARD POULTICE.

To make a mustard poultice that will draw and not blister,
mix the mustard with white of egg.

417

Linseed Poultice. REMEDIES. Sleeplessness.

LINSEED POULTICE — To MAKE.

Make a flannel bag 8 by 12 inches, leaving one end
open. Leave an end of flannel projecting over the opening,
so it can be folded over and basted when the poultice is
put in. Fasten a tape at each corner, to use in keeping the
bag in position. Get another piece of flannel twice as long
as the bag is wide and the same width as the length of the
bag. Mix crushed flax seed with boiling water rather soft,
and pour it into the bag, already heated before the fire.
Fasten the end over by basting, and wrap the strip of flan-
nel (well-heated) around the bag and fasten it in place
with string or safety-pins. A layer of cotton-batting may
be put outside also. Thus a boiling hot poultice may be
used. The layers of flannel allow a gradual passing of the
heat to the skin. The increase of the heat is so gradual
through the flannel conductors that there is no painful
sensation.

BALDNESS— To CURE.

G. W. C., Cleveland, O.

One pound pressed hemlock bark. Break in pieces and
put into a 3-quart tin-pail. Pour over it 2 quarts boiling
soft water, and simmer slowly. When reduced to 3 pints
set it aside to cool ar.d pour off the clear liquid for use. Wet
the whole scalp thoroughly four or five times a day, rubbing
gently with the finger-ends. When the scalp gets healthier
and stronger use more friction. One package will generally
be all that is required to tone up the scalp. It will not only
prevent the hair from falling out, but will bring a new
growth of hair if there are any hair bulbs at all.

SLEEPLESSNESS.

Take half a pound of fresh hops and put into a small pil-
low-case, and use for a pillow. My husband suffered in-
tensely from sleeplessness for many months, the effects of
sunstroke, and the first relief he experienced was from the
use of a hop pillow. For a night or two his sleep was very
hard and he awoke tired. But it caused him to sleep for
six or eight months. After that as his sleep began to be
disturbed again, he ate a dish of fried onions just before
retiring about every second night, and that worked well
for a few weeks. One remedy seems to exhaust itself, and
if let alone for a time can be resorted to again. A high

4i8

Hops— To Heat. REMEDIES. Citric Acid.

London authority recommends a eup of hot beef tea, made
from half a teaspoon of Leibig's extract. It allays brain
excitement.

HOPS— To HEAT.

If necessary to use hops on a sick person, make two bags
and fill with them, and heat in a steamer over hot water.
This saves many a burnt hand and bad stain. Keep one
heating while the other is in use.

NEURALGIA CURE.

Dr. Alma S. Bennett, Elk Point, Dakota.

One drachm sal ammoniac, 4 ounces camphor water. Take
a teaspoon once in five minutes until relieved. This has
proved a great boon to a large number of sufferers.

LEMONS FOR NEURALGIA.

Lemon, eaten freely, without the peel, and without sugar,
has proved very beneficial in neuralgia. But very little
sugar, if any, must be used.

TOOTHACHE.

Procure a little plantago from a Homoeopathic pharmacy
and take a dose every ten minutes if instantaneous relief
does not follow.

To stop a tooth cavity from bleeding, fill the cavity with
Plaster of Paris made into a soft putty with water.

CURE FOR BURNS.

Dampen some bi-carbonate of soda or common saleratus
with water, and apply to the whole burnt surface. Cover
with a cloth and keep it moistened. This is effectual in
every case.

FOR CONSTIPATION.

Take a heaping tablespoon of bran, put it into a goblet of
water and let stand till well soaked. Then drink it entire.
Do this every morning.

CITRIC ACID.

Two tablespoons Glauber salts, i teaspoon bi-carb. soda,
J teaspoon common salt. Put I teaspoon of the mixture in
a goblet of boiling hot water, and drink every morning, for
constipation, the liver and the blood. Have the salts pul-
verized as fine as possible.

Piles. REMEDIES. Hydrophobia.

PILES.

Take a heaping teaspoon of milk of sulphur before retiring.
Also wash the parts with a strong borax water, injecting if
possible, and lay on a soft linen cloth well saturated with
the solution. Repeat once or twice or until a cure is effected.
It has cured very aggravated cases within the knowledge of
the author.

DIETING FOR PILES.

It is claimed by good authority that milk, eggs, and toma-
toes must be omitted in the diet of those suffering with piles.
In which case, no medicine will be necessary.

FOR BEARING DOWN.

For any female weakness or bearing down, the greatest
relief may be afforded by an injection in the vagina, of water
as hot as can be borne. This is a far better remedy than any
manipulation can afford.

FOR NIGHT SWEATS.

Put one or more basins of water under the bed of the
patient, and renew every day. A change for the better will
be observed in a very short time. Another suggestion is to
have a strong healthy pers-^ i occupy the bed with the pa-
tient for a few nights. This will help to reduce the sweat-
ing.

CURE FOR LOCKJAW.

Twenty minutes in the smoke of wool or woolen cloth will
take the pain out of the worst case of inflammation arising
from any wound. All danger from lock-jaw will be removed
if this remedy is resorted to.

INFLAMMATORY RHEUMATISM — To CURE.
A gentleman writes to a Pittsburgh paper that he was
completely cured by handling doves. He procured a number
and would stroke and play with them daily, and the result
was a cure for Iv'm, but death to the doves. This distressing
malady is so obstinate that one afflicted with it will resort
to almost anything suggested.

HYDROPHOBIA — To CURE.

Jane Grey Swisshelm.

Take 3 ounces of the root of elecampane, stew it in a pint
of new milk and give it, milk and all, in the morning while
the stomach is empty ; have him fast six hours after taking

42O

Small-Pox. REMEDIES. Care of Beds.

it ; repeat the dose 3 times in 3 successive mornings, and
the cure is complete. Several persons have written to say
that it had been tried, on my recommendation, and with suc-
cess. One man who had 2 children, and, I think, 20 hogs
and cows bitten by a dog furiously rabid, had administered
it to all, and 6 months after wrote to say that none of them
had any symptoms of hydrophobia. Elecampane is generally
known as a powerful medicinal plant, and as it has been
successful, and doctors are powerless before this disease, I
hope it will be promply tried, and if it fails I should like to
know it.

HYDROPHOBIA — ANOTHER CURE.

A missionary in Syria, Mr. R. P. Legrand, says he has
known 60 cures in 60 cases by use of the following: Take 3
handsful of the leaves of datura stramonium (jimpson weed),
boil in I quart water until reduced half. Drink it all as soon
as possible after the bite. A violent madness will ensue,
but of short duration. This is followed by profuse perspira-
tion, and in 24 hours the patient is cured. Cauterization
might be resorted to also at the outset.

SMALL-POX AND SCARLET-FEVER CURE.
Sulphate of zinc, i grain ; foxglove (digitalis), I grain ;
sugar, ^ teaspoon. Mix with 2 tablespoons water. When
thoroughly mixed add 4 ounces water. Take a teaspoon
every hour. Either disease, it is claimed, will disappear in
twelve hours. Give a child a smaller dose. This cure has
been the rounds of the press from the Atlantic to the Pacific
and thousands of cures ascribed to it.

RINGWORM — To CURE.
Make a poultice of sulphur and fresh butter and apply.

OF ®E(DS.

The place where we spend about one-third of our time
should have due attention, that our sleep may be sweet and
refreshing. I believe, from extensive observation, that there
is no part of housework so neglected by the average house-
keeper as the care of beds. Let us be charitable, and say
it is mainly for want of knowledge on the subject.

There are various ways to construct a good and healthful
bed without the use of feathers. A moss or hair mattress

421

Hair Mattress. CARE OF BEDS. Feathers.

over a good set of springs, with a home-made cotton com-
forter above, is probably the best bed one can have. But
hair is so expensive that comparatively few families use it,
besides it is not always pure and clean. However, a hair
mattress can be renovated at home. The cover can be
taken off and washed ; the hair washed, scalded, and dried,
and then picked apart loosely again, put back in the cover,
and tacked as before. This is far better than to send it
away to be renovated.

A husk mattress will answer the purpose of moss or hair
very well, provided you have good springs. Whatever the
bed may be, I consider the home-made comforter as indis-
pensable. None but the very best of cotton should be used,
so it will not pack and get solid. Six or seven pounds is
sufficient. For winter use, they should be made of wool.
The covering may be of the very lightest quality of bed-
ticking — what is called straw-ticking. A thin unbleached
muslin, when tied or knotted with some bright color, is pretty
and serviceable. It should be made about the size of the mat-
tress. This is the very best contrivance to protect the
heavier and more stationary mattresses, as it can easily
be thrown out upon the line to air and sun once a week,
and it can be washed once or twice a year. Most people
entertain the erroneous idea that comforters must be taken
apart to be washed. If the best of cotton is used, washing
will not hurt them ; the inside needs to be cleansed even
more than the outside.

A cheaper bed, and one that is equally as comfortable as
a hair mattress, may be made as follows : Fill a common
bed-tick with split husks, wheat or oat-straw ; above it place
the home-made mattress or comforter above described.
Split husks are very durable. Oat-straw is soft and comfort-
able, and convenient to shake up and air thoroughly every
morning, and can, with a trifling expense, be replenished
once or twice a year, or, indeed, at any time after the bed
has been occupied by a sick person. Constant use is a
serious objection to mattresses. I wonder they are so
commonly used when they are so heavy and inconvenient to
move about and difficult to renovate Surely, they would
not be if the importance of sunning and renovating beds
were better understood.

Concerning feather beds, I am compelled to say that they
scarcely possess a solitary virtue, not one redeeming quality
to justify their use. As a rule, elderly people are prejudiced

422 * ^_^

Wool Mattress. CARE OF BEDS. Small Bedrooms.

in their favor, and imagine nothing else can make them
comfortable. Doubtless, in most instances, a thick home-
made wool mattress over a soft oat-straw or split-husk bed,
with a good set of pliable springs, would be equally as com-
fortable. It is justly claimed that feather beds are soft and
warm — warm because they do not so rapidly conduct the
animal heat from our bodies ; but we do not want present
comfort at the expense of future health. The comfort they
afford is more than over-balanced by the injury they do us.
They invariably increase any tendency to nervousness, and
aggravate pulmonary disorder. They cause a general sense
of oppression and lassitude. They weaken and impair our
every vital function. They make us more susceptible to
colds and to all changes of the weather. They retain the
dampness of perspiration and thus develop the germs of
disease. Besides this, there is more or less dead animal
matter belonging to the feathers which is constantly under-
going decomposition, and the odor therefrom is very
offensive and unwholesome.

Hence, if they are to be used at all, the greatest care
should be taken to prevent them from becoming completely
saturated with their own impurities, to say nothing of what
they receive from the human body.

The skin is a respiratory organ ; it both inhales and ex-
hales. It contains about two and a half million pores, which
are constantly at work giving off waste matter, and also
absorbing the elements about them. It is authentically
stated that at least eight ounces of excrementitious matter
is conducted through these pores during the average time
of sleep — eight hours.

The bed upon which we lie and the covers of the same
serve as a receptacle for these foul emanations. The per-
spiration loaded with waste matter deposits its impurities
and leaves them there to be reabsorbed by the skin unless
they are dissipated by air and sunlight. It is difficult to
get impurities out and pure air in through the close ticking.

Few beds get sufficient hot summer sun and wind to
purify them. The general idea that a bed can be kept pure
by exposure to the air twenty-five or thirty minutes, or even
an hour, each morning, in a close, dark bedroom, together
with one day's sunning during house-cleaning time (which
comes once or twice a year) is absolutely ridiculous. Im-
agine the impurity of such a bed !

It is a great mistake to plan a house with small bedrooms.

423

Sunlighf. CARE OF BEDS. Comforters.

They should always be large, and have a sunny outlook, if
possible. We can often utilize the sunlight as It streams in
through a large window and save carrying beds, bedding,
and pillows down stairs. Remember that sunlight means
life to people as well as to plants. I wish I could impress
every reader of this chapter with the importance of airing
the top mattress (or home-made comforter) and all the bed-
ding in the real sunlight once a week, or once in two weeks
at least. A day should be taken as regularly for this as for
the family washing, and the housekeeper should so under-
stand her duty.

The bed and windows should be thrown open each morn-
ing, and left so at least two hours.

How important it is that this moment's work should be
done before leaving the sleeping-room.

There is but one way to keep a bed in a wholesome con-
dition, and that is by sufficient contact with pure air, sun-
light, and water. It is just as important that our beds be
physiological as that our food be wholesome.

It would be better to abandon the feather pillow, also,
although they are less injurious than beds of the same, as
the head is not so entirely covered from the outer air. Good
pillows may be made of the inside of corn husks finely split ;
or the moss or hair that upholsters use (if the latter has been
subjected to a cleansing process as before described). A
pad made of extra good cotton and covered with cheese-
cloth, placed over husk pillows and tacked at the corners,
makes them softer and prevents the rustling. This can be
washed and renewed occasionally. For children especially,
it is far better to substitute something for feathers.

The quantity and quality of the bed covering is just as
important as the proper construction of the bed. It should
be as light as possible to insure warmth. Like the bed, the
covering should be of such material as will absorb dampness
and impurities as little as possible. Comforters made of
cotton batting (and often the poorest quality) so generally
used in this country are very objectionable. They are com-
pact and heavy. Their use requires too much weight for*
sufficient warmth. They render respiration less free, and
retard circulation. * A sense of languor and weariness fre-
quently follows their use. A light, puffy, wool comforter is
superior to anything else for warmth. It requires about
three and a half pounds for each comforter. The wool can
be purchased of wool-dealers in the spring, or of some near

424

Wool Batting. CARE OF BEDS. Ventilation.

farmer. It must be thoroughly washed twice, in good suds,
rinsed well, dried and taken to the woolen mills. See the
superintendent and order your batting to be made without
oil, in order to prevent the disagreeable odor of the grease
used in woolen mills. Explain your request, and demand
that they grant it. Comforters made of wool wash very
nicely, even better than the best grade of cotton. The pro-
cess for washing them most successfully is very simple.
Soak them half an hour in a tub of warm rain water, in
which a small piece of soap has been dissolved Then stir
and punch them ten or fifteen minutes with a smooth stick.
This is a better way than rubbing on the washboard. Do
not wring, but drain them thoroughly by laying them on
sticks placed across the top of the tub. Rinse twice, letting
them soak in each clear water fifteen minutes, at least ; drain
and dry, and I assure you they will look well, and be pure
and clean. When they are about two-thirds dry, take hold
of the lower edges as they hang upon the line, and shake
them thoroughly. This tends to make them light and puffy.
Quilts may be washed in the same way. This manner of
washing bedclothes is simple and easy and there is no ex-
cuse for its being neglected. I am sorry to say a clean,
sweet bed is an exception the world over.

Every garment worn during the day should be removed
at night. The night-gown should also have a fair chance
for airing during the day. The habit some people have of
folding the gown and placing it under the pillow in the morn-
ing should be discontinued. Canton flannel gowns are best
for winter. Every one can afford them. Make them plain,
and the washing and ironing will be a light task. The body
and limbs should be entirely free from ligatures and com-
pressions of all kinds, during sleep. The circulation and
respiration should be perfectly free.

Ventilation is another important item. It is an error to
suppose that fresh air is essential only during the warm sea-
son of the year. It is just as necessary to our well being,
physically and mentally, in winter as in summer. However,
the volume of fresh air required in cold weather is not so
great on account of its being more highly oxygenated, but
we need it in due proportion. Impure air vitiates the blood,
and is just as detrimental to health as bad food. It actually
poisons us slowly, seriously, fearfully, and fatally. The
carbonic acid in an ill-ventilated room does not do its fatal
work very speedily, but it does it surely.

425

Dry Beds. CARE OF BEDS. Death in the Bedroom.

A very convenient and effectual way to ventilate a room
is to raise one window as high as you desire and lower the
top sash of another, on the opposite side of the room if pos-
sible. If there be but one window in the room open it at
top and bottom. Notwithstanding the necessity of pure air,
it is not well to sleep in a draught. The use of a screen, or
a soft curtain allowed to fall loosely over the open window,
is a good protection.

It is necessary to health that the beds be kept perfectly
dry. Many hard colds, and, indeed, many deaths, result
from sleeping in damp beds. People with weak lungs quickly
feel the effects of them.

Often in traveling it has been my lot to occupy the
" spare bed," which I have always examined. It is easy
to diagnose the dampness, but to tell what the result of
sleeping therein may foe is far more difficult. More than
once I have. been compelled to call for an extra comforter,
hoping to get one that had been in use and was free from
dampness. I would wrap it about me before retiring, and
thus protect myself to some extent from the cold, musty
covers of the " spare bed." I think we are justified in closely
questioning the bed we are to occupy. After a bed has been
unused for a few weeks, or even a few days, during the
damp season of the year, the bedding should be removed
and thoroughly dried by the fire before being slept in.

There is one more point to which I wish to call your at-
tention, and that is the habit some people have of leaving
the unemptied night vessel in the room a portion of the day.
The vapors that arise from urine after it has stood a short
time in the open air are absolutely poisonous and disease-
breeding. The night vessel is used on retiring and in more
than half the sleeping rooms they are not provided with
a cover, and all night long the noxious gases are allowed to
escape for the occupant of the room to take into his system
at every breath. Hundreds of people die yearly of con-
sumption whose premature death is caused by breathing
poisonous emanations from the night vessel. Children
ought never to be allowed to sleep in bedding that has been
saturated with urine and simply dried without washing.

Surely, unless great care is exercised, there is sickness
and death in the bedroom. ELIZA H. STAIR.

To SUN FEATHER BEDS AND PILLOWS.
Do not put them into the hot sunshine ; the odor is bad.

426

Comforter Shams. CARE OF LAMPS. Trimming Lamps.

Shake them well and put them in an airy place in the shade,
where they will get plenty of light and the wind can blow
over them. Turn them during the day.

COMFORTER SHAMS.

Mrs. Orlena S. Matteson, Chicago.

Fold a breadth of prints or muslin as long as the width
of the comforter over the end next the face, fastening the
edges with safety-pins or a running baste. When soiled it
is easily taken off and washed.-

CAKE OF LAMPS.

If good kerosene is properly used, there is no more danger
from it than in the use of " the light of other days ' — the
old-fashioned tallow candle. But the daily chronicles of
horrible accidents from carlessness in its use should serve as
a warning to all. A few hints on lamps and the care of
them may not come amiss.

Never fill a lamp that is lighted.

Do not use kerosene as a fire-kindler.

Glass lamps should not be used to carry around the house.

Do not fill lamps quite full. If they are filled full and
brought into a warm room the heat will expand the oil and
cause it to run over. Allow a little space, so as to avoid this
apparent leaking of the lamp.

Attend to lamps in the early part of the day. Rather
put off almost any other part of the housework than this.

Give lamp-burners a thorough washing in strong hot suds
when they become clogged up.

Do not fill a lamp near a fire. After filling, wipe off very
clean with a cloth kept for that purpose.

The oil accumulating in the cup under the wick in a stu-
dent lamp should "be poured out once a week.

Do not allow lamp-cloths that are saturated with oil to
accumulate and lie around in close contact for any great
length of time. They are liable to cause spontaneous com-
bustion. Better to burn them every few weeks.

To TRIM A LAMP.

Take off the chimney, raise the cap of the burner, and
turn up the wick a very little. To secure the best light and
fewest breakages of chimneys, cut the wick straight across,

_ 427

Wash-Day. THE LAUNDRY. " Biue Monday.'

parallel with the top of the burner. Do not round the cor-
ners. Use a pair of sharp scissors.

THE LAVJ*<t><KY.

WASH-DAY.

To do washing the easiest and best, it is conceded by all
that the clothes should be put to soak over night. On
Monday it takes all of the forenoon in most families to put
things to rights and to get something cooked. Besides, it
is not pleasant to change one's dress (either mistress or girl)
on Sunday evening and work at the soiled clothes for an hour.
It either involves staying home from church, or working
late after one does get home, to say nothing of the " Sab-
bath Day" view of it, or any unpleasant feature of the
case.

There are many new soaps now manufactured that give
excellent satisfaction, requiring no boiling of the clothes.
To persons who use such, let me recommend to put the
clothes to soak in a warm suds after dinner Monday. After
supper, wring them through the wringer and put into clean
suds.

On Tuesday morning the washing is a quick job, it being
necessary only to rub lightly and rinse thoroughly.

Sprinkle and fold the clothes Tuesday evening, and iron
Wednesday forenoon. If that does not finish, leave the rest
for Thursday forenoon.

This gives time for the other housework, and saves one
from that intensely tired feeling which is sure to follow a
Monday's washing and Tuesday's ironing at all hazards.

So let " Blue Monday" be a thing of the past, and rejoice
for the light that is given enabling the accomplishment
of so-called household drudgery with comparative ease.

To those who prefer to boil their clothes, I give two dif-
ferent recipes for washing preparations, both of which I
know to be just what they are represented to be. The
second one I have used for several years past. It does no
better service than the fluid, which I also used for some
time, but I like a soap rather better than a fluid. A preju-
dice exists in many housekeepers against boiling clothes in
the dirt. But if you will throw your prejudice to the winds,

428

Washing Fluid. THE LAUNDRY. Magic Soap.

and try this way for one month, you will never go back to
the old way. The question is asked : Does it rot the
clothes? Emphatically, it does not. It rather saves them.
More clothes are worn out on the washboard than on the
back. As my family increased in size, I adopted this method
with the Magic washing soap. I put them to soak over
night in two tubs — the fine ones together and the coarse to-
gether— and sometimes, if I had a large bed washing, put
the sheets and pillow-cases in a third tub. I use the soap
according to directions — a cup to a pail of water. Cover all
closely. In the morning I rub lightly on a board out of the
water they are soaking in, and put on to boil. Rinse and
hang out. I do this, in order to have cleaner suds for my
large washings of calico clothes. In doing this, you do not
have to wait to heat water, and can easily get one boiler full
done before breakfast. They look whiter, and wash so
much easier than the old way, that it is a very great labor-
saver. To make sure of having the water warm, you may
turn a kettle of hot water over the clothes after they are
well put to soak. Everyone knows the whitening powers of
borax. I have done a washing in this way, and finished
at noon, when it would have taken a washerwoman all day,
the old way, if she had worked constantly and faithfully.

EXCELLENT WASHING FLUID.

Mrs. M. F. Walker, Chicago.

Take I pound potash (it comes in cans), I ounce salts
of tartar, and I ounce liquid ammonia. Put the salts of
tartar and potash in a gallon of water on the stove, in any
convenient kettle. It will dissolve very soon. Then set it
off, let cool, and add the ammonia. Cork tightly in a jug.
Soak the soiled clothes over night. In the morning make a
strong suds of cold water, add a cup of the fluid to TO or 12
gallons, put in clothes to nearly fill the boiler, let heat grad-
ually and boil 10 minutes. Take out, rub lightly, rinse, blue,
and hang out. Use less fluid with rain water.

The second recipe is called

MAGIC WASHING SOAP.

To 5 gallons water (if hard cleanse it), add 5 pounds com-
mon bar soap, cut up into small pieces and dissolve over a
moderate fire, then add 12 ounces borax and 16 ounces sal
soda ; stir frequently while dissolving, and when thoroughly
incorporated pour into a convenient vessel to cool ; stir

429

Blueing. THE LAUNDRY. Enamel.

frequently while cooling, and it is done. Should you
wish to use good soft soap, from 10 to 15 pounds will
be required, according to the thickness of the soap, with
from 2\ to 3j gallons of water ; the thicker the soap the less,
but more water ; the thinner the soap the more of it, but
less water, with 12 ounces each borax and sal soda ; in the
case of soft soap, dissolve the borax and sal soda first in
water and then add the soap. To use, heat as much soft
water as will just cover the white clothing; a little more
than blood warm. To each pail of water add I cup of the
Magic soap ; dissolve well ; moisten the dirty streaks of
your clothes, rub on a little soap, and spread them in your
tub, push down under the water and spread a thick cloth
over your tub to keep in the warmth as much as possible ;
in about 5 minutes catch the clothes by one edge, raise them
up and down once or twice, then turn them over entirely ;
repeat the same operation two or three times ; soak from 20
to 30 minutes, as you please ; in the meantime have your
boiling suds ready, by adding J a cup of soap to each pail

01 water needed ; now wring your clothes moderately from
the soaking water, overhaul them,- rub some soap on the
dirty streaks, or places, if any remain ; roll them up and
put them to boil or simmer, stirring and turning occasionally
for 15 minutes (no longer, remember), rinse in 2 waters, and
hang up to dry ; no bleaching or washboards are needed.
The above method of washing positively will not injure the
clothes. Now use your boiling suds for washing your
colored clothes and save by it. Be sure your soap, borax,
and sal soda are thoroughly dissolved.

IMPERIAL STAR BLUEING.

Take best Prussian blue, pulverized, I ounce ; oxalic acid,
also pulverized, J ounce ; soft water, i quart ; mix. The
acid dissolves the blue and holds it evenly in the water.
One or 2 tablespoons of it to a tub of water, according to
the size of the wash. This is far preferable to the blueing
sold in stores, and is much cheaper.

To prevent common blueing from spotting the clothes,
dissolve the blueing in warm water and have the blueing
water a little warm.

BRITISH ENAMEL FOR SHIRT BOSOMS.
Melt together, with a gentle heat, I ounce white wax and

2 ounces spermaceti. Prepare your boiled starch in the

13Q .

Starch. THE LAUNDRY. Shirts,

usual way, put into each pint a piece of British Enamel the
size of a large pea. It will give your clothes a beautiful
polish.

STARCHING SHIRTS.

WITH COLD STARCH.

Allow a teaspoon of starch for each shirt. Use only
enough water to wet the bosom, wristbands, and neckband
well. Dip in, squeeze out, roll up, and iron in fifteen minutes,
or let it lie longer if desired.

WITH HOT STARCH.

Dissolve 2 tablespoons raw starch in a little cold water.
Pour on boiling water till of the consistence of paste.
Cook several minutes. Many laundresses make their starch
early and leave it to cook slowly on the back of the
stove for 2 hours or more. Others just merely cook it
through. Put in a piece of enamel according to directions,
or a few shavings from a sperm candle. In the absence of
these use a tablespoon of kerosene to 2 quarts of starch.
If the clothes are dry, make the starch quite thin. Bear in
mind that the hotter it is, the better the garment will iron
and the stififer it will be. Dip the bosom in and rub the
starch through and through with the fingers. Pat it hard
with the hand and be sure that every thread is wet with it.
Treat the neckband and wristbands the same way. Let
dry thoroughly. Then take a teaspoon of raw starch in a
quart of cold water. When well dissolved, dip the starched
parts in quickly, squeeze out, lay smoothly, and roll up hard.
They may be ironed in an hour or two. Some shirt-ironers
dip in clear cold water, and some, again, in clear hot water,
and all with equally good results. This can only_be deter-
mined by experimenting.

IRONING A SHIRT.

First iron the back, then the shoulder-pieces, then the
neckband. Be very sure to iron the band on both sides
equally smooth, that it may not irritate the neck of the
wearer. Next, iron the sleeves. Then lay the wristbands
out flat, rub with a clean white cloth, slightly dampened,
and iron smoothly on both sides, finishing with the right
side. Next, iron the front. If you take a flat-iron that is
just the right heat for the bosom, iron that before you do the
plain front. Stretch the bosom on the shirt-board. Be
very particular to pull it crosswise as- well as lengthwise, to
prevent wrinkles at the neck. Rub with a cloth to get off

43^

Holders. THE LAUNDRY. Hints.

hits of starch that may stick to it. Iron carefully with a
moderately-heated iron.

If little blisters appear, dip the finger in water and dampen
clear through. It will then come out on being ironed over,
provided the starch has been rubbed entirely through. If it
has not, then the blister will remain and there is no remedy
for it. If a smirch or spot from a rusty or greasy iron ap-
pears on a polished bosom, do not give up and throw the
garment into the wash, but immerse the bosom quickly in
hot water, squeeze dry, stretch on the board, rub over with
a clean dry cloth, and iron again. But first take the iron
and rub well in salt on a brown paper — especially the point
and edges — and then with a little beeswax, wiping with a
dry cloth. A polishing-iron should be wrapped in fine paper
and put away carefully after each ironing.

FOLDING A SHIRT.

First roll the wristbands around so they will shape them-
selves to the wrist. It is much nicer than to leave them open
and flat. Then lay the shirt on the table, bosom side down.
Fold a pleat the whole length of the back, where the open-
ing is in the back, in order to make the back and front the
same width. Then fold one sleeve over from the shoulder,
lap that side of the shirt the whole length from the edge
of the bosom over towards the back. Do the other sleeve
and side the same way. Iron the folds to make it look
more neatly. Then double the bottom of the shirt up to
the neck, folding just below the bosom, and with the bosom
outside. Iron the fold, and it is done. A quick drying by-
the fire will make the bosom stiffen

HOLDERS.

Old stocking-legs or knit underwear put together evenly,
as many thicknesses as you wish, make the nicest holders
possible, covered with calico. Run them through diagonally
from corner to corner, and sew a loop on. Have several of
them hung on a convenient nail near the stove. Their
help is legion.

LAUNDRY HINTS.

To preserve wash-tubs, do not put water inside the tub
when the washing is done, but turn it bottom side up and
cover the bottom with water. It will be found that it pre-
vents the staves spreading apart at the top.

To clean the rollers of a wringer, rub with kerosene oil.

Flannels. THE LAUNDRY Calico.

To make a clothes-line pliable, boil an hour or two
before you use it. Let it dry in a warm room, and do not
let it kink.

As soon as the ironing is done for the day the flat-irons
should be taken off the stove. To leave them on without
using takes the temper out of them.

To clean smoothing-irons, Mrs. L. V. Humble, Clinton,
Louisiana, says : While hot, rub them on green cedar.

FLANNELS.

Flannels may be washed either in warm or cold water.
Soap may be used on them as on other clothes. Rinse in
water, the same temperature as the wash-water. Put
through the wringer and hang up. It is better to take them
from the line before they are quite dry, and roll up for iron-
ing. In case they become entirely dry, roll them up in
dampened cloths instead of sprinkling the flannels directly.
With these cautions heeded, flannels need not be shrunken
in washing.

BLANKETS.

Dissolve one-half bar of soap in water. Then add I table-
spoon borax and 2 of ammonia. Add the mixture to a suffi-
cient quantity of water (already softened with I tablespoon
borax) to cover 2 blankets. Let the blankets remain in the
suds i hour, without rubbing. Rinse thoroughly and hang
up, without wringing. The absence of rubbing and wring-
ing prevents the hardness and shrinking of the old process.

TOWELS WITH COLORED BORDERS.

Soak the towels in a pail of cold water containing i tea-
spoon sugar of lead 10 minutes. To make the colors look
clear and bright, use pulverized borax in the wash-water,
very little soap, and no soda.

To MAKE BLUE A FAST COLOR.

Put an ounce of sugar of lead into a pail ot water, and
soak the garment for 2 hours. Let dry, then wash and iron.

LINEN SUITS.

Fill a pail with old, dry hay ; put scalding water on it
and let it stand until the water is colored ; then wash the
linen in it, and it will look as nice as new.

CALICO LIABLE TO FADE.

Mrs. Simmons.

If you have dark calico to wash that you fear will fade or

433

Woolen Pants. THE LAUNDRY. Flour Starch.

the colors run, put it in a pail and pour boiling" water on.
Let stand till cool enough to wring out. Then wash like
any other. It is better to wash such a garment before it
gets very badly soiled, or the hot water might set the dirt.

WOOLEN PANTS.

Mrs. M. W. Callahan.

When woolen pants are washed, hang without wringing ;
when dry, fold as they are folded when new, and wring a
towel out of water and place over the pants and iron with, a
hot iron. When the towel is dry the pants will be smooth.

HOSE.

Mrs. J. E. White, Peoria, 111.

In washing stockings which require care, pass them
through the wringer a second time wrapped in a towel. They
will then be so dry that the colors will not run.

CHAMOIS-SKIN.

Put a teaspoon of soda in warm water and wash with soap
like any other garment.

WASHING RED TABLE-LINEN.

Wash in clear, tepid water, in which a tablespoon of pow-
dered borax has been dissolved (to half a tub of water).
Use but little soap ; rinse in tepid water into which has
been stirred enough boiled starch to stiffen a very little.
Dry in the shade. Roll up, while a little damp, for ironing.

To STIFFEN BLACK WASH-GOODS.

Use glue instead of starch for stiffening black dresses. It
makes them shine like new and leaves no white spots as
starch does. Or common flour starch colored with cold
coffee answers very nicely.

COFFEE STARCH.

For dark prints or percales, mix 2 tablespoons raw starch
with cold water, smoothly. Stir into a pint of clear, hot
coffee, that has been strained. Boil about 10 minutes, add
a bit of enamel or a teaspoon of kerosene.

FLOUR STARCH.

Stir 3 tablespoons flour made smooth in a little cold water,
into i quart of boiling water. Keep stirring until it boils.
*53

434

Removing Tar. THE LAUNDRY. Iron Rust.

and then for 5 minutes longer. Strain through a coarse
strainer or crash towel.

REMOVING TAR.

Rub the spot with melted lard ; then wash with soap and
water. Applies to hands or clothing.

REMOVING FRUIT-STAINS.

Pour boiling water through the stains, and repeat several
times before putting in soap-suds. If this does not remove
them, dip in javelle-water.

JAVELLE-WATER.

Dissolve I pound sal soda and \ pound chloride of lime
in 2 quarts boiling water. Let cool and add 2 quarts cold
water. Soft water should be used.

REMOVING GREASE SPOTS.

Put half a teaspoon of hartshorn to half a teaspoon of
alcohol ; wet a bit of woolen cloth or soft sponge in it and
rub and soak the spot with it, and the grease, if freshly
dropped, will disappear. If the spot is of long standing,
it may require several applications. In woolen or cotton,
the spot may be rubbed when the liquid is applied and also
in black silk, though not hard. But with light or colored
silk, wet the spot with the cloth or sponge with which the
hartshorn is put on, patting it lightly. Rubbing silk, par-
ticularly colored silk, is apt to leave a whitish spot, almost
as disagreeable as the grease spot.

REMOVING MILDEW AND BLEACHING.
Dissolve a heaping tablespoon of chloride of lime in a
pail of water. Dip in the goods and spread out to dry
in the hot sun without wringing. When dry, repeat the
process. This will take out the worst case of mildew and
many other stains. The lime must be well dissolved.
Cloth may also be bleached beautifully by hanging on a
line when the sun shines and snow is on the ground. Snow
bleaches more rapidly than grass.

IRON RUST.

.Lemon juice and salt mixed together and put on iron
rust will take it out. Keep it in the sun. If one applica-
tion does not do it, try another. A solution of oxalic acid
in water will also remove iron rust.

435^

Ink Stains. THE LAUNDRY. Laces.

INK STAINS.

Mrs. A. R. Strange, Bowling Green, Kentucky, says :
Dip the garment in apple vinegar and rub bi-carbonate of
soda over it.

RENEWING BLACK WOOLEN GOODS.
Have the articles well cleansed, then dip in a very
strong blueing water. Hang up to dry without wringing.
When nearly dry, press on the side intended for the wrong
side, and you will be astonished at the renovation that has
taken place.

RENOVATING BLACK SILK.

Brush and wipe off thoroughly with a cloth ; lay flat
on a table and sponge with hot coffee strained through
muslin. Sponge it on the side intended for the right side ;
then pin to a sheet stretched on the carpet until it dries.
Do not touch with an iron.

Rub clear ammonia on silk that is discolored from per-
spiration. It will also restore the color of goods, particularly
black, when the color has been destroyed by lemon juice.

WHITE CLOTHES.

In putting away white clothes in the fall, have the starch
washed out and make them very blue. This will keep them
from getting yellow.

CLEANING WHITE FUR.

Take a clean piece of flannel, and with some heated bran
rub the fur well, when it will be quite renewed. The bran
should be heated in a moderate oven, for a hot oven will
scorch and brown the fur. Oatmeal with no husks is prefer-
able to bran. Dried flour will also answer.

LACE MITTS.

May Owens.

If you want to color white lace mitts cream, wash the
mitts with toilet soap, put them into a cup of cold coffee and
let them stay about half a day. Do not iron them, but put
them on your hands and wear till they are dry.

CLEANING LACES.

Mrs. N. W. Hammond, Clear Lake, Iowa.

Spread on a clean cloth a mixture of dry magnesia and
baking powder. Lay the lace flat on it. Cover with the

436

Laws. THE LAUNDRY Hard Soap.

mixture. Roll up for a few days. Then take a dry, soft
nail or tooth-brush and brush well, especially the soiled
spots. Shake out and the result will be more than you
anticipate. White Shetland shawls may be " dry " rubbed
in flour and cleaned beautifully.

WHITE SPANISH LACE.

Miss Hattie E. Crump, Lake Mills, Wis.

Wash the lace in gasoline, rubbing in the hands as much
as the delicacy of the fabric will allow. It needs no rinsing
as the gasoline evaporates very quickly. Do not press.
Too much care cannot be exercised in the use of gasoline.
Its explosive qualities are so very great. Do not use it after
night, or near a stove.

DOING UP LACE COLLARS.

Starch in hot starch and pull in shape on a soft white
flannel. When nearly dry, rub over with a warm iron — not
hot — and lay in a paper in the sun or warm oven. Then
shape the edge with the ringers.

BLACK LACE.

One cup coffee and I tablespoon ammonia. Wash in it,
dip in skim milk, and pin it out on a pillow until dry.

IMPROVEMENT IN SOAP.

H. C. Strong, Chicago.

Add sulphate of lime to the usual ingredients. The pro-
portions of the sulphate vary according to the quality of
soap to be produced. About | pound is sufficient for I ton
of best soap, whereas, in common or highly-liquored soap 6
or 8 pounds of it may be used to advantage. If 25 pounds
of soap are made, put in a teaspoon of sulphate. Soap made
with this addition becomes hardened, keeps dry, and is not
liable to shrink while in water. Its durability is increased
and it does not wear or waste away before its cleansing
properties are brought into action.

HARD SOAP.

Pour 4 gallons boiling water over 6 pounds of sal soda and
3 pounds unslaked lime. Stir well and let settle until per-
fectly clear. It is better to let it stand all night, as it takes
some time for the sediment to settle. When clear, strain the
water, put 6 pounds of fat with it and boil for 2 hours, stirring
it most of the time. If it does not seem thin enough, put

437

Hard Soap. THE LAUNDRY. White Soap.

another gallon of water on the grounds, stir and drain off,
and add as is wanted to the boiling mixture. Its thickness
can be tried by occasionally putting a little on a plate to
cool. Stir in a handful of salt just before taking off the
fire. Have a tub ready soaked to prevent the soap from
sticking, pour it in and let it stand until solid, and you will
have 40 pounds nice white soap.

Hard Soap.

Five gallons rain water, 5 pounds soda ash, 3 pounds
grease, 2\ pounds unslaked lime. Boil 3 or 4 hours until the
grease dissolves.

MRS. MOODY'S DETERSIVE SOAP.

Shave fine half a bar of common washing soap. Dis-
solve in I quart of boiling water. Add 2 tablespoons each
of turpentine and alcohol. It is a great aid in house clean^.
ing — will remove grease or dirt easily.

OX-GALL SOAP.

Mrs. Henry Ward Beecher.

Ox-gall soap is an excellent article to use in cleansing
woolens, silks, or fine prints liable to fade. To make it, take
i pint of gall, cut into it 2 pounds of common bar soap
very fine, and add I quart boiling soft water. Boil slowly,
stirring occasionally until well mixed, then pour into a flat
vessel, and when cold cut into pieces to dry. When using,
make a suds of it, but do not rub it on the article to be
washed.

TRANSPARENT SOAP.

Slice 6 pounds nice yellow bar soap fine. Put into a brass
or tin kettle with \ gallon alcohol and heat gradually over a
slow fire, stirring till all is dissolved. Then add I ounce
sassafras essence and stir until well mixed. Pou-r into pans
I \ inches deep, let get cold, and cut into square bars

SHAVING SOAP.

Castile soap, J pound, white bar soap, ij pounds, beef's
gall, i pint, spirits of turpentine, \ gill, rain water, I pint.
Shave the soap fine, put ingredients all together and boil 5
minutes after the soap is dissolved. Stir all the time.
Scent with oil of rose or any other preferred.

WHITE SOAP.
Five pounds hard soap, i quart lye, \ ounce pearl-ash,

438

Soft Soap. THE LAUNDRY Renovating Carpets.

all dissolved on the stove, then add \ pint spirits turpentine,
i gill spirits hartshorn. Stir well.

GERMAN YELLOW SOAP.

One pound tallow, I pound sal soda, 7 ounces rosin,
4 ounces stone lime, I ounce palm oil, I quart soft water.
Put soda, lime and water together and let boil, stirring well.
Then let settle, and pour off the lye. In another kettle
melt the tallow, rosin and palm oil. When all the ingredi-
ents are hot, mix well together.

GOOD SOFT SOAP.

Mix 10 pounds potash in 10 gallons warm soft water over
night. In the morning boil it, adding 6 pounds grease.
Put all in a barrel and add 1 5 gallons soft water.

SOFT SOAP FROM LYE.

Put the ashes in a barrel or hopper. Pour water on
every day and keep pouring back and let it drain through
again, or boil it down until it is strong enough to eat a
feather. Then put in the grease until the lye will not take
any more. Boil together till thick enough.

SUN SOAP, OR COLD SOAP.

Put I pound of cleansed grease to each gallon of lye
strong enough to bear up an egg. Set in the sun and stir
each day until it is good fair soap.

EUREKA CLEANSING FLUID.

Mrs. E. E. Bower.

One pint deodorized benzine, I ounce alcohol, I ounce
spirits ammonia. Shake well when using. Will take out
grease of all kinds from all fabrics without injury to color.
Apply with a sponge and rub well. When dry, rub over
with a slightly warm iron. It is good for renewing all black
goods. It leaves the hands soft and white.

RENOVATING CARPETS AND RUGS.

Directions for making one gallon. Take I pound or bar
of borax soap, shave in fine pieces. Dissolve in I gallon of
boiling water. After thoroughly dissolved, remove from
stove. Let stand in cool place for 5 minutes, then add
sulphuric ether, i ounce ; glycerine, I ounce ; alcohol, I
ounce ; aqua ammonia, No. 4 F., 6 ounces. Do not add the

439

DYES. Black.

last near the fire, as they are inflammable. Use same as
common soap. Also good for cleaning paint.

(DYES.

The articles to be colored must be cleansed entirely from
grease before coloring. It is better to wet them in clear
water before dyeing. Strain the dye before using.

ANNATO.

Five ounces annato in a bag, three pails of strong soap
suds or weak lye. Dip the cloth in suds previously pre-
pared. Then put into the dye and boil until it takes the
strength of the dye.

BLACK.

For a dress with overskirt, 3 ounces extract logwood, ij
ounces blue vitriol. Dissolve the vitriol in water and the
logwood in another water. Wet the goods thoroughly in
warm water before putting into the vitriol-water. Put a
piece of copperas the size of a walnut into the logwood dye,
and when the dye is hot, put in the goods, stirring and air-
ing it for about ^ hour, then dry it. Then wash immedi-
diately in hot soap suds in several waters, so that it will not
crock. In the last water put a little salt. Wring it dry, roll
up and let remain several hours before pressing.

BLACK FOR COTTON GOODS.

Mrs. Ann Turner, Mt. Carmel, Ky.

One pound logwood, \ pound blue vitriol, I dime's worth
of fustic. Each in a sack in a separate vessel, and boil 20
minutes. Scald your goods in the vitriol-water, and then
air them. Put the logwood mixture with the fustic, and boil
30 minutes. Put in your goods. Keep well stirred until
you obtain the color desired. Then scald with weak lye.

BLACK.

COTTON AND WOOLEN GOODS ALIKE.

The proportion for each pound of goods is 2 ounces ex-
tract logwood, i ounce blue vitriol, \ ounce sugar of lead.
Dissolve the vitriol in one water and the logwood in another.
Wet the goods thoroughly in warm water before putting
into the vitriol-water. Put the sugar of lead in the logwood-
water, and when hot take the goods from the vitriol-water

440

Blue. DYES. Canary.

and put into the dye. Stir them about in the dye for \
hour. Then take out, put into a tub, and pour over enough
hot, strong salt-water to cover. Let stand until cold, hang
up — let dry and rinse in clear warm water. Will never
crock nor fade.

BLUE.

Oxalic acid, ij ounces, in i quart rain water over night ;
Prussian blue, 2 ounces, in I quart rain water over night.
Then put together in as much more warm soft water as you
want for 4 pounds of rags. Put the rags in for 20 minutes.
They need not boil.

NAVY BLUE.

First dye a blue ; then dip into a weak black dye.
BROWN.

COTTON, WOOLEN, OR SILK.
Miss Sallie A. Turner, Elizaville, Ky.

To IO pounds goods take 2 pounds catechu, 8 ounces bi-
chromate of potash, and 4 level tablespoons of alum.
Process : Dissolve the catechu and alum in cold water over
night. In the morning scald the goods 2 hours in this dye.
Dissolve potash in warm water. Lift the goods from the
catechu dye and scald goods in the potash dye till of the
desired color. Rinse in clear warm water. Dry in the
shade. Use brass or copper vessels. Iron will not answer,
but porcelain will do.

SEAL BROWN FOR WOOLEN GOODS.
For 10 pounds goods take I pound catechu, 4 ounces blue
vitriol, 4 ounces bichromate of potash ; dissolve each in sep-
arate water ; heat the goods one hour in the catechu-water ;
wring out ; dip and wring out of the hot vitriol-water ; leave
them 15 minutes in the potash-water; dry and wash them.

COMPOSITION.

Three ounces of good indigo, ground and sifted, i pound
oil of vitriol, mixed, gradually. Let stand i hour. For pale
blue, take a little composition in boiling hot water. Very
nice for little children's stockings.

CANARY COLOR FOR COTTON.
For 5 pounds of goods take J pound sugar of lead ; dis-
solve it in hot water ; \ pound bichromate of potash dis-
solved in cold water in a wooden pail. Dip the goods first in

Green. DYES. Red.

the lead-water and then in the potash, continuing- until the
color suits.

GREEN.

Five pounds fustic, 10 pounds of goods. Put the fustic
into water and almost boil for 12 hours. Then remove the
chips and put in the yarn or goods and boil i hour. Take
it out and add 2 'pounds of alum. Dip again for J hour.
Take out the goods and stir into the dye I tablespoon com-
position and let it boil, stirring it well together. Then dip
till the color suits.

Green.

Dip rags in a blue dye, then in the yellow. Wring out
and shake before drying.

ORANGE.

Two and a half pounds of camwood, one pound of fustic.
Boil in a brass kettle half an hour. Boil five pounds of
goods one hour ; cool, and add I ounce of blue vitrol and
two quarts of copperas water to the dye and boil five
minutes ; then let cool and put in your goods till the color
suits.

ORANGE FOR COTTON.

Prepare a strong lime-water — the stronger the deeper
the color. Pour off the water and boil. While boiling,
dip the goods previously colored yellow into it. Will not
fade.

PURPLE.

Ten cents' worth of cudbear tied in a bag, I pail of water.
Heat scalding hot. Dip the cloth into warm suds, and then
into the dye for 15 or 20 minutes. Dry, then wash in clean
soap and water, and rinse.

RED.

Mrs. Hollett.

Three ounces solution tin, 4 ounces powdered cochineal.
Boil the latter in water enough to cover the goods for about
6 minutes, then add the tin. Put in goods and boil \ hour.
Rinse in cold water, and dry in the shade.

COCHINEAL RED.

Cochineal, I J ounces ; cream of tartar, 2 ounces ; muriate
of tin, 2 ounces. Yarn or cloth, I pound. Put the cochi-
neal into water sufficient for the goods, and set over the fire.
When warm add the cream of tartar. When scalding hot,
*54

442 ^

Wine Color. DYES. Yellow.

put in the tin. Boil the goods in the dye \ hour. Rinse in
warm water. Color in brass. If the muriate of tin cannot
be procured, use muriatic acid and pour on pieces of tin and
let it remain over night. The muriate of tin will be formed
and can be used in the morning.

MADDER RED.

One pound of yarn or cloth, 8 ounces madder, 3 ounces
alum, I ounce cream of tartar. Five gallons soft water.
Let it boil with the alum and cream of tartar. Put in the

foods and boil 2 hours. Take out, air, rinse in clear water,
our the liquor away and prepare the same quantity of
water as before. Put in the madder broken fine. Heat the
water. Enter the goods. Stir constantly I hour ; then let
it boil 5 minutes. Take out, rinse in cold water ; then wash
through three suds.

WINE COLOR.

For 2 pounds woolen goods, i pound camwood, boiled
15 minutes in water sufficient to cover goods. Put goods in;
boil i hour — air them. Then add a little blue vitrol or cop-
peras, and dip the goods until the shade is as desired.

YELLOW FOR COTTON.

Six pounds of goods in water, to wet through. Nine
ounces sugar of lead dissolved in the same quantity of
water. Six ounces bichromate of potash in the same
quantity of water. Keep separate. Dip the goods first
into the sugar of lead water, then into the potash-water,
then into the sugar of lead water again. Dry. Rinse in
cold water and dry again.

TURKEY RED FOR COTTON.

For 4 pounds of goods, take i pound sumac in water that
will cover the goods. Soak over night, wring out, rinse in
soft water. Take 2 ounces muriate of tin in clear, soft water,
put the clothes in for 15 minutes. Put 3 pounds bur- wood
in cold soft water in a boiler on the stove, and nearly boil
it ; then let cool, add the cloth and boil i hour. Take out
the cloth, add i ounce oil of vitriol to the water, return the
cloth and boil 15 minutes. Rinse in cold water.

MISCELLANEOUS.

UR book would not be complete without a
department for odds and ends, this
that, and the other, etc. We give a few
very valuable recipes for many different
purposes. They have all been compiled
with great care, and are highly recom-
mended.

BLOOM OF YOUTH.

Pure, soft water, I pint ; pulverized castile soap, 2 ounces ;
emulsion of bitter almonds, 3 ounces ; rosewater, 4 ounces ;
orange-flower water, 4 ounces ; tincture of benzoin, i
drachm ; borax, ^ drachm. Add 5 grains bi-chloride of mer-
cury to every 8 ounces of the mixture. Apply to the face
with a cotton or linen cloth.

ORIENTAL COLD CREAM.

Oil of almonds, 4 ounces ; white wax, 2 drachms ; sper-
maceti, 2 drachms. Melt, and add rosewater, 4 ounces ;
orange-flower water, I ounce. Used to soften the skin ;
apply with a soft rag.

FRECKLES— TO REMOVE.

Mix together 2 ounces lemon juice (or ^ drachm powdered
borax) and I drachm sugar. Let stand in a glass bottle a
few days. Rub on the face occasionally.

TO RESTORE SOFTNESS TO THE HANDS.

One can have the hands in soap suds with soft soap with-
out injury to the skin, if the hands are dipped in vinegar or
lemon juice immediately after. Indian meal and vinegar or
lemon juice used on hands when roughened by cold or labor
will heal and soften them. Rub the hands in this ; then
wash off thoroughly and rub in glycerine. Those who suf-
fer from chapped hands in the winter will find this comfort-
ing.

CAMPHOR ICE.

Six drachms of camphor gum, ^ ounce of white wax, i\
ounces of spermaceti, 3 tablespoons of olive oil. Melt
together.

444

Scent Powder. THE TOILET. Hair Crimping.

SCENT POWDER.

One ounce each of coriander, orris root, rose leaves, and
aromatic calamus, 2 ounces of lavender flowers, | drachm of
rhodium wood, 5 grains of musk ; mix, and reduce to pow-
der. This scent is as if all fragrant flowers were pressed
together.

COLOGNE WATER.

One pint of alcohol. Add 30 drops of oil of lemon and
30 of burgamot. Shake well ; then add | gill of water.
Bottle for use.

TO BEAUTIFY TEETH.

Dissolve 2 ounces of borax in 3 pints boiling water.
Before it is cold -add I teaspoon spirits of camphor. A
tablespoon of this with an equal amount oi tepid water will
cleanse the teeth from all impurities. It is also a very excel-
lent wash for the hair.

TOOTH PASTE.

Mrs. M. M. Curtis, Seattle, Washington Ty.

Willow charcoal mixed with honey is excellent for whiten-
ing the teeth. The charcoal can be procured of any drug-
gist, all prepared in bottles. It is very finely pulverized.

FOR BAD BREATH.

Eat bits of charcoal. If you cannot procure it, take an
old broom handle, and burn it until it is charred.

EXCELLENT HAIR WASH.

Put ^ ounce salts of tartar in I pint soft water. Wash the
hair and scalp thoroughly.

BEST HAIR WASH.

One pint rum — St. Croix is best ; i ounce pulverized
borax, I drachm tincture of cantharides. Wash the hair,
rubbing well into the scalp, two or three times a week.

DRY SHAMPOO.

Eight ounces alcohol, 16 ounces water, I ounce ammonia,
i ounce cologne. Rub on the head until the liquid evapo-
rates. No rinsing necessary.

HAIR CRIMPING.

To make the hair stay in crimp, take gum tragacanth and
add to it just enough water to dissolve it. When dissolved,

445

Hair Brushes. MISCELLANEOUS. Cha.^oal.

add enough alcohol to make rather thin. Let this stand all
night, and then bottle it to prevent the alcohol from evapor-
ating. This put on the hair at night after it is done up in
paper or pins will make it stay in crimp the hottest day, and
is harmless.

HAIR BRUSHES.

A few drops of hartshorn in a little water will clean a
hair brush better than anything else, and will do no harm.
If very dirty, rub a little soap on. Alter cleaning, rinse in
clear water, and hang up by the window to dry. Do not let
the bristles rest on any hard substance while wet. Tie a
string round the handle and hang up.

MAKE YOUR OWN COURT PLASTER.
Tack a piece of silk on a small frame. Dissolve some
isinglass in water. When well incorporated, apply with a
brush to the silk, let it dry, repeat it, and when dry, cover it
with a strong tincture of balsam of Peru.

HONEY— TO PREVENT CANDYING.
To prevent honey from candying, after being taken from
the comb put it into a kettle and over the fire ; boil it gently
and as the scum rises skim it off until it becomes clear, when
it can be turned into the vessel you wish to keep it in, where
it will keep clear and fresh without candying.

WAX FROM HONEY-COMB.

Put the comb into a bag made of coarse strainer-cloth.
Crowd it down full. Put into a kettle and cover well with
water. Put a weight on if necessary to keep it under water.
Turn it occasionally. When the water heats, the comb will
melt, and as it boils the wax will come through the sack and
rise to the top of the water. As it rises it should be dipped
off into a vessel of cold water. Keep adding water suffi-
cient to keep the bag covered. Press it once in a while, and
when no more will rise it is all out of the comb, and is cooled
on the surface of the cold water.

CHARCOAL AS A PRESERVATIVE.
Smoked ham, well packed in pulverized charcoal, will keep
for years. Butter, put into clean pots and well surrounded
with charcoal, will keep good for 12 months. This is the
antiseptic quality of charcoal. Each atom has the capacity
of absorbing a thousand times its own bulk of deleterious
gases, and thus keeps what it surrounds in perfect purity.

446

Apples DIGESTION. Milk.

AVERAGE TIME REQUIRED FOR DIGESTION.

ARTICLES OF FOOD. How Prepared. Hrs. Min.

Apples, sweet, mellow Raw i 30

Apples, sour, mellow Raw 2 oo

Apples, sour, hard Raw 2 50

Barley Boiled 2 oo

Beans, pod Boiled 2 30

Beef, fresh Boiled 3 30

Beef, lean, rare Roasted 3 oo

Beefsteak Broiled 3 oo

Beef. Fried 4 oo

Beets Boiled 3 45

Brains Boiled I 45

Bread, corn Baked 3 15

Bread, fresh wheat '. . Baked 3 30

Butter Melted . 3 30

Cabbage, vinegar Raw 2 oo

Cabbage Raw 2 30

Cabbage Boiled 4 oo

Cake, sponge Baked 2 30

Catfish, fresh Fried 3 30

Cheese, old Raw 3 30

Chicken Fricasseed 2 45

Chicken Boiled 4 oo

Chicken Roasted 4 oo

Codfish, cured Boiled 2 oo

Custard Baked 2 45

Ducks Roasted 4 oo

Dumplings, apple Boiled 3 oo

Eggs Raw i 30

Eggs Roasted 2 15

Eggs Soft-boiled 3 oo

Eggs Hard-boiled ... 3 30

Eggs Fried 3 30

Gelatine Boiled 2 30

Green corn Boiled 3 45

Goose Roasted 2 30

Hash, meat, vegetable . . . . . Warmed 2 30

Heart Fried 4 oo

Johnny cake Baked ......... 3 oo

Lamb Broiled 2 30

Liver, beef. Broiled 2 oo

Milk Boiled 2 oo

Milk Raw 2 15

447

Mutton. DIGESTION. Venison.

AVERAGE TIME REQUIRED FOR DIGESTION— Continued.

ARTICLES OF FOOD. How Prepared. Hrs. Min.

Mutton, fresh Roasted 3 15

Mutton Broiled 3 oo

Mutton Boiled 3 oo

Onions Boiled 3 oo

Oysters Raw 2 55

Oysters Roasted 3 15

Oysters Stewed 3 30

Parsnips Boiled 2 30

Pigs feet, soused Boiled i oo

Pig, suckling Roasted 2 30

Pork, fresh Stewed 3 oo

Pork, fat and lean Roasted 5 15

Pork Broiled 3 15

Pork steak Broiled 3 15

Potatoes Boiled 3 30

Potatoes Roasted 2 30

Rice Boiled , i oo

Sago.... Boiled ,. i 45

Salmon, salted Boiled 4 oo

Salmon, fresh Boiled ........ i 45

Sausage Broiled ........ 3 20

Sausage Fried 4 oo

Soup, bean Boiled , 3 oo

Soup, mutton ... Boiled 3 30

Soup, oyster Boiled 3 30

Soup, beef, vegetable Boiled 4 oo

Spinach Boiled 2 30

Suet, beef. ... Boiled 5 30

Tomatoes Stewed 2 30

Tripe, soused . Boiled I oo

Trout, fresh . Boiled I 30

Trout, fresh Fried I 30

Turkey, domestic Boiled 2 25

Turkey, wild Roasted 2 18

Turnips, flat Boiled 3 30

Veal Broiled 4 oo

Veal Fried 4 30

Venison, steak Broiled i 35

INDIGESTIBLE FOODS.

The following are very difficult to digest, and should be

avoided by persons having weak digestive organs ; and by

448 ' ^

Beefsteak Pie. DIGESTION. Food in Season.

those who are strong, they should be used sparingly. The
most of the following take from 4 to 54 hours to digest :

Beefsteak pie. m Nuts.

Cheese. Pork.

Currants. Puff paste.

Dumplings. Radishes.

Eels. Raw spirits.

Fried dishes. Red herrings.

Hard-boiled eggs. Rinds of fruit.

Hashes and stews. Salt beef.

Husks of fruit. Sausage.

Melted butter. Shell-fish.

New Bread. Unripe fruits.

New Potatoes. Veal.

SEASON FOR EATING DIFFERENT FOODS

IN THE NORTHERN AND MIDDLE STATES.
Apples, all the year round. Cheapest in the fall.
Artichokes, in September.
Asparagus, May and June.

Beans, string, June to October ; Lima, July till winter.
Beef at all seasons.
Beets, June and throughout the year.
Buckwheat cakes, late fall and winter.
Butternuts, from October throughout the year.
Cabbage, May and throughout the year.
Carrots, all summer and fall.
Cauliflower, June till following spring.
Celery, August till April.
Cheese, any time.

Cherries, during the summer months.
Chestnuts, after a severe, frost.
Clams, May to September.
Corn, green, June to September.
Crabs, better in cold weather.
Cranberries, September to April.
Cucumbers, June to November.
Currants, June to August (ripe in July).
Damsons, July to November.

Ducks, June and July ; wild ducks, in spring and fall.
Eels, April to November.
Eggs, best in spring, but always in season.
Elderberries, August and September.
Fish, at all times; some kinds always in season.

449

Geese. FOOD IN SEASON. Woodcock.

SEASON FOR EATING DIFFERENT FOODS — Continued.
Geese, October to December.
Gooseberries, June to September.
Grapes, September till cold weather.
Herbs, gather just as they begin to bloom.
Horse-radish, at all times.
Lemons, cheapest in winter.
Lobsters, spring, summer, and autumn.
Mushrooms, August and September.
Mutton, at any time ; Lamb, June to August.
Onions, at all seasons.
Oranges, cheapest in winter months.
Oysters, September to May.
Partridges, September to January.
Peas, green, June and July.
Peaches, August to November.
Pears, August to October.
Pie-plant, April to September.
Pigeons, September and October.
Pork, in cold weather.

Potatoes, the year round ; sweet, August to December.
Prairie fowls, August to October.
Prunes, fresh, December to May.
Pumpkins, September to January.
Quinces, October to December.
Rabbits, September till February.
Radishes, April to November.
Rail-birds, September and October.
Raspberries, June to September.
Salmon, March to September.
Shad, latter part of February to June.
Smelts, October to April.
Snipe, last of March and April and October.
Spinach, early spring till late fall.
Squash, summer, June to August.
Squash, winter, August till spring.
Strawberries, June and July.
Tomatoes, June till fall.

Trout, brook, March to August ; lake, October to March.
Turkeys, any time. Best in cold weather.
Veal, any time except in very hot weather.
Venison, buck, August to November ; doe, in winter.
Watermelons, July to October.
Woodcock, July to November.
*55

45Q

Floors MISCELLANEOUS. Furniture Polish.

STAIN FOR FLOORS.

Make a bucket of smooth flour paste. Stir in i pound
yellow ochre. Apply to the floor with a white-wash brush.
Let it dry. Then give it a coat of boiled linseed oil.

PAINT FOR KITCHEN FLOOR.

Three pints oil, I pint dryer, 3 pounds white lead, 5
pounds yellow ochre ; add a little turpentine.

SHELLAC FOR FLOOR.

Allow 5 ounces shellac to a quart of alcohol. Use as
soon as dissolved. After a floor is painted or stained (and
dried), apply the shellac with a brush ; let dry and apply
again. Two or three applications, which are very easily
made, will brighten up a room wonderfully, and it will re-
quire nothing but wiping with a damp cloth to keep it
bright for many months. Any woman can do both the
painting and applying the coats of shellac.

CLEANING SILVER.

One-half ounce prepared chalk, 2 ounces alcohol, 2 ounces
aqua ammonia. Apply with cotton flannel, and rub with
chamois-skin. Wash silver in very hot, clear water, and
wipe dry with a soft towel, and you will have no need for
silver soap, or any other preparation.

CLEANING BRASS OR COPPER.

C. D. Hicks, Racine, Wis.

One pint alcohol, I ounce oxalic acid, 2 papers Mt. Eagle
Tripoli, I star candle. Shave the candle into the other mix-
ture, and let stand until dissolved. Then it is ready for use.
Shake before using. Apply the mixture, and when dry rub
off with a woolen cloth. The same mixture without the
candle excellent for cleaning glass.

FURNITURE POLISH.

Raw linseed oil, 4 ounces ; balsam of fir, 2 drachms ;
acetic ether, 2 drachms. Dissolve the balsam in 4 ounces
alcohol ; then mix all together. To use, shake well and ap-
ply with a soft cloth. But very little is needed on the cloth.

POLISH FOR OLD OR MARRED FURNITURE.
One ounce kerosene, I ounce shellac, \ ounce linseed oil,
\ ounce turpentine. Keep corked, shake, and apply with a
soft sponge.

Cellar. CLEANING HOUSE. Attic.

CLEANING HOUSE.

The melancholy days that come,

The saddest of the year,
When scrubbing-brushes, mops, and brooms

Are flying far and near, —
When carpets, curtains, rugs, and beds

Are streched on fence and line,
And everything is upside down —

O, sad, unhappy time.

At this cheerful time of year, a few hints to the newly
initiated may prove helpful. They are not written for the
veterans in the service, although such may possibly be bene-
fited somewhat by glancing at them. It is a good plan to
regulate and renovate all bureau-drawers and closets before
the general siege. Then have the washing and ironing fin-
ished and put away. Wash up everything that is soiled.
Bake enough bread, cookies, and cake to last several days.
Boil a large ham, if possible, and bake a big pot of beans.
These, with preserved fruits, will make a good meal with
hot tea or coffee.

The general rule to begin at the garret and finish with
the cellar is a good one in the main. But sometimes, with
a large house and insufficient help, the cellar gets but
an indifferent cleaning if left till all hands are tired out.
It is, in reality, the most important part of the whole house.
There can be no health, with foul, disease-breeding gases
escaping into the living rooms above, to be breathed into
the system. Malarial diseases are often traced to a cellar
of decayed vegetables. Typhus und typhoid fevers, cutting
down whole families, can be traced directly to the fearful
emanations from a filthy cellar.

After removing all rubbish from each nook and corner,
and giving it a thorough airing, give it a good coat of
white-wash, yellowed with copperas. Wash the windows
and steps.

Next, go to the upper story and begin in good earnest
the cleaning and putting things to rights after an accumu-
lated disorder of six months or a year. Even with constant
watchcare, things will get out of place, and house-renovat-
ing is just as sure to be a necessity, as is the cleaning neces-
sary to health.

First and foremost, let in the air. Give things a system-
atic sorting over, putting articles of a kind together in boxes

452

Walls. CLEANING HOUSE. Windows.

or sacks, and labeling them. Sweep the ceiling and walls
down. Wash the windows and the floor. Wipe up dry.
If there are any signs of moths, make sure that there is no
fire or light in the room, and sprinkle benzine plentifully
around the cracks and crevices. Have but little in the dish
you use. Exercise great caution in its use. It will be death
to the moths. The odor is disagreeable, but of short dura-
tion. Wash the steps down, and you are ready for the
chambers.

A good step-ladder is one of the indispensables in every
house. Be careful, however, and see that it stands securely
before ascending it. I have a lady acquaintance who fell
from one that stood insecurely, and has been made almost
helpless for life, from the effects of the fall.

Before beginning the general cleaning, take everything
from the walls. Dust and wipe off and put into the closets,
which are already cleaned. Shut the doors. Take one
room at a time. Move everything out ; take up the carpet.
Have it folded and carried right out into the yard and spread
upon the grass, or hung on the line. After it is beaten well
on the wrong side with whips or canes, sweep it very partic-
ularly on the right side, with a good, firm broom. Do not
sweep against the pile in velvet or Brussels. Use the prep-
aration for " Renovating Carpets and Rugs, " on page 438,
for removing grease-spots. It will brighten a very badly-
soiled carpet.

Sweep the bare floor, and get the dirt up before opening
the windows. If sawdust can be gotten, dampen it and
sprinkle the floor with it. Wash hard-finished walls, and
wipe dry. Paper walls should be wiped off with a broom
wrapped in old flannel. Change the cloth for a clean one
when it gets soiled. Of course, a wall-brush with an exten-
sion handle is the best of anything for this purpose, but the
broom is a good substitute.

Next, wash the windows ; then the woodwork. Put
ammonia in each pail of water to soften it, and half the
labor is saved. Change the water often. Use strong suds
for the floor, and change the water often. Wash but a
square yard at a time and wipe it dry.

Take the next room the same way. By the time that is
cleaned, the first one will be ready for the carpet to go down.
Sprinkle salt entirely around the room under the edge of the
carpet. It is a very sure preventive of moths. If kalsomin-
ing has to be done, of course the labor of house-cleaning

153

Carpets. CLEANING HOUSE. Tin-Ware.

is greatly increased. A good recipe will be found for kal-
somine in this chapter, which, if closely followed, will give
excellent results. For those who prefer white-wash, I give
also the famous "White House" recipe.

It is poor economy to try to put down a carpet alone. The
better it is put down, the better it will wear. I think it
pays to hire a man who makes carpet-laying his business,
They furnish their own tacks, which alone is quite an item,
and it is much more satisfactory when done. Laying a
heavy carpet is a piece of work that no woman ought ever
to attempt. Many persons still use straw under their car-
pets, and it is certainly clean and sweet. In cities and
towns it is more customary to use the regular carpet-lining
paper, which is heavy and durable. For stairs be sure and
use either padding or lining, and have the carpet a yard ex-
tra in length to allow you to change its position occasionally,
and so save the wear where the edges of the steps come.

Replacing the furniture in the room is comparatively easy.
The pieces should be well dusted and polished. If not con-
venient to polish the same day, it can be done any other
day. A good recipe for polish will be found in this chapter.
For cleaning marble I have found sapolio to be very good.

Broken marble may be mended by the use of the crockery
cement given further on in this chapter. I knew of a broken
tomb-stone being mended with this simple preparation that
has stood the wind and weather of many years.

Dining-room floors are better uncarpeted in families hav-
ing young children. In fact, they are better in summer, in
any family. Have the floor stained or painted, and it is al-
ways easy to keep it clean and sweet. If carpeted, have a
crumb-cloth that can be taken up and shaken at will, and
thus protect the main carpet.

When the kitchen is reached by the attacking party,
gather up all of the lamp-burners and put into strong soda-
water and boil up in some convenient vessel. Into a boiler,
put all of the baking-tins, dripping-pans, waffle-irons, gem-
irons, etc., and boil them 15 or 20 minutes in suds or soda-
water. If you use either of the washing preparations given
in the " Laundry" chapter, put some of it in the water. The
fluid is excellent for this purpose. Don't scour your life
away on tinware. Wash clean, wipe dry, and let that
suffice.

While the tins and pans are cleaning themselves in the
boiler, get the pantry ready to place them back. Use

454

Sink. CLEANING HOUSE. White-Wash.

enameled cloth for shelves, instead of paper. It costs but
little, and is so easily cleaned that it pays a good interest
on the investment. Clean the walls either by washing,
kalsomining, or white-washing.

See that the sinks and drains are thoroughly disinfected.
Copperas is the cheapest, and one of the very best for this
purpose. Make a solution of it in water and sprinkle in
the places needing it, besides putting a small vessel con-
taining it in the same places.

When the stoves are put away, rub each length of pipe
with kerosene, wrap a paper around it and number it ; so
that it can be put up in the fall according to the numbering.
The kerosene will keep it from rusting.

Be sure and clean the soot out of the stove-pipe holes in
the chimneys before they are covered for the summer.

Have the doors and windows screened after the cleaning
is done. Put mats and scrapers at the doors.

If it is a possible thing, do your cleaning on bright, sunny
days. Polish the grates about the last thing, using recipe
given farther on.

Look bed-steads over in March. Apply Persian insect
powder, or the poison mentioned in the latter part of this
chapter. Even after the general house-cleaning, they
should be looked after once a week. Bed-bugs can never
get the mastery if fought in this manner.

When winter clothes are put away for the summer, ex-
amine carefully, shake well, and wrap each article in paper
and tie up securely. I always put my furs and fur-trimmed
cloak in an old linen pillow-case and baste it up, being sure
there are no holes through which the moth-miller can crawl
to lay her eggs. Blankets can be wrapped in old sheets or
large papers.

WHITE-WASH— VERY BRILLIANT.
Put ^ bushel lime in a vessel, pour on boiling water to
slake it, and cover it during the slaking process. Strain
through a strainer, and add a peck of salt that is dissolved
in warm water ; then add 3 pounds ground rice boiled to a
thin paste and stirred in while boiling hot ; ^ pound pow-
dered Spanish whiting, and I pound clear glue, which has
been dissolved. Put this kettle of whitewash into a larger
one filled with hot water. Add 5 gallons hot water to the
mixture, stir well, and let stand a few days, covered from
the dirt. Apply it hot. A pint will do a square yard of the

455

Kalsomine. RENOVATING. Carpets.

outside of a house. It is as good as paint for the outside or
inside, and will keep brilliant for years. Will answer for
wood, brick, or stone. It may be tinted for walls, if liked.
Chrome, added, makes a pretty yellow wash. Finely-pulver-
ized common clay well mixed with Spanish brown makes a
reddish stone color. Spanish brown alone, added, makes a
deep pink. The above recipe is the famous one used on the
White House in Washington.

KALSOMINE.

One-fourth pound light-colored glue ; 5 pounds Paris
white. Soak glue over night in a quart of warm water.
Next day, add a pint of water and set in a vessel of boiling
water, and stir till the ^-ue is well dissolved. Put the Paris
white into a large bucket, pour on hot water, and stir until it
is creamy. Add the prepared glue, mix thoroughly, and
apply with a white-wash brush. Every time the brush is
put into the pail the kalsomine should be stirred from the
bottom. If a reddish or pink tint is wanted, add Spanish
brown, till of the desired shade. This will be sufficient for
a room 18 feet square.

A HOME-MADE CARPET.

Paste the floor of the room over with newspapers. Over
this, paste wall paper ,f a pattern to look like carpet or oil-
cloth. Put down as smoothly as possible, match it nicely
where the widths come together. Use good flour paste.
Then size and varnish it. Dark glue and common furniture
varnish may be used. Place a rug here and there, and your
room is carpeted.

TO SAVE STAIR CARPETS.

Stair carpets should always have a slip of paper, or a
padding made of cheap cotton batting, tacked in a cheap
muslin put under them, at and over the edge of every
stair, which is the part where they wear first. The strips
should be within an inch or two as long as the carpet is
wide and about four or five inches in breadth. A piece of
old carpet answers better than paper if you have it. This
plan will keep a stair carpet in good condition for a much
longer time than without it.

LINING STAIR CARPETS.

Mrs. Clarissa O. Keeler, Baltimore, Maryland.

A stair carpet lined with new cotton will almost never

456

Stains. RENOVATING. Grates.

wear out. It saves the strain, especially if moved occasion-
ally so that the wear does not come all the time in the
same place.

PATCHING CARPETS.

Take pieces of cloth and paste over the holes with a
paste made of gum tragacanth and water.

SWEEPING CARPETS.

Use coarse wet salt for sweeping both matting and car-
peting. It keeps the dust down and brightens the carpet.

CARPET-CLEANER.

Dampen sawdust with water, and sprinkle ammonia on
it and use on a carpet. It will brighten it very much.

INK STAINS

Can be removed from a carpet by freely pouring milk on
the place, and leaving it to soak in for a time, then rub it so
as to remove all ink, and scoop up remaining milk with a
spoon ; repeat the process with more milk, if necessary ;
then wash it off completely with clean cold water, and wipe
it dry with cloths. If this is done when the ink is wet, the
milk takes all stain out of woolen material instantly ; but
when it has dried, a little time is required.

Another method : As soon as the ink is spilled, put on
salt, and cover well. Remove as fast as it becomes colored,
and put on fresh. Continue this till the salt is white, sweep
well, and no trace of ink will remain. Corn meal used
similarly on coal oil spots on carpets, will remove every
particle, even if a large quantity has been spilled.

GREASE SPOTS.

To remove grease from carpets, see recipe, page 438.

Grease may be removed from a white floor by making a
common hasty pudding of corn-meal and laying it on the
spot until cold.

To remove grease from wall paper pulverize a common
clay pipe, mix it with water into a stiff paste, laying it on
very carefully, letting it remain over night. Then lightly
brush it off.

GRATES— TO BLACKEN.

Asphaltum, 2\ pounds ; melt and add boiled oil, I pound ;
spirits of turpentine, 3 quarts. Mix. Apply when cold
with a rag or brush. Very inflammable. Be cautious.

457

Furniture Polish. MISCELLANEOUS. Paste,

OIL-CLOTHS—TO CLEAN.

Take a soft cloth — an old knit under-garment is good,
dampen it with kerosene and wipe the oil-cloth every day
or two. Do not use water. Or, wash in skim milk and water.
Rub with linseed oil every few weeks. Take but little, rub
in well, and polish with an old silk cloth.

FURNITURE POLISH— VERY SUPERIOR.

Fred S. Johnstone, Chicago.

Dissolve i ounce gum arabic in water. Add I ounce gum
tragacanth, I ounce benzoin, £ ounce 'wintergreen oil, I
quart alcohol, I pint raw oil (linseed). Let stand about 24
hour:^. Always shake before using. If desired thinner, use
alcohol. Rub on with a soft cloth, and wipe off immedi-
ately with a dry one. This is very important.

ROACHES.

Equal parts of borax and white sugar will drive away
roaches or Croton bugs.

MOTHS.
Put salt under the edges of carpets when tacked down.

BED-BUG POISON.

Mrs. R. W Louis, Chicago.

Six ounces corrosive sublimate, 6 ounces camphor gum, i
pt. spirits turpentine; shake well, mix; let stand a day. Shake
before using.

CROCKERY CEMENT.

To mend broken china, glass, marble, or common crock-
ery, mix fresh-slaked lime with white of egg until it
becomes a sticky paste. Apply to the edges, and in 3 days
it will be firm.

LIQUID GLUE.

Best white glue, 16 ounces ; white lead, dry, 4 ounces ;
rain water, I quart ; alcohol, 4 ounces. With constant stir-
ring dissolve the glue and lead in the water, by means of a
water bath. Add the alcohol, and continue the heat for a
few minutes. Pour into bottles while still hot.

PASTE THAT WILL KEEP.

Dissolve a teaspoon of alum in a quart of warm water.
When cold, stir in flc _ir to the consistency of thick cream,
beating up all the lumps. Stir in powdered resin, and throw
in a half dozen cloves to give it a pleasant odor. Have on
the fire a teacup of boiling water ; pour the flour mixture
into it, stirring well all the time. In a few moments it will
*56

458

Mending Tinware. MISCELLANEOUS. Burning Chimnay.

be of the consistency of mush. Pour it into an earthern or
china vessel ; let it cool, lay a cover on, and put it in a cool
place. When needed for use, take out a portion and soften
it with boiling water. Paste thus made will last twelve
months. Better than gum, as it does not gloss paper, and can
be written on.

MENDING TINWARE.

Fill a vial f full muriatic acid, put into it all the chippings
of sheet zinc it will dissolve ; then add a crumb of sal
ammoniac and fill up with water. Wet the place to be
mended with this liquid, put a piece of zinc over the hole,
and apply a lighted candle below it, which melts the solder
on the tin and makes the zinc to adhere.

FIRE-KINDLERS.

To i pound resin, put from 2 to 3 ounces tallow ; melt
very carefully together, and, when hot, stir in fine sawdust,
and make very thick. Spread it immediately about I inch
thick upon a board. Sprinkle fine sawdust over the board
first, to prevent sticking. When cold, break into lumps I
inch square. If made for sale, take a thin board, grease the
edge, and mark it off into squares, pressing it deep, while
yet warm, so it will break in regular shapes. This may be
sold at a good profit. It takes but very little to kindle a fire.

INDELIBLE INK.

C. S. Johnston, Harford, Pa.

Dissolve 2 drachms nitrate of silver, \ ounce gum arabic
in a gill of rain water. Add aqua ammonia, a few drops at
a time, till you get the color the right shade. After mark-
ing, dry the goods near the fire, or in the sun. Don't mark
new cloth before the dressing is washed out, but starch and
iron the garment, then mark, and all creation will not be
likely to wash it out. Keep it dark.

MARKING INK.

Dissolve asphaltum in oil of naptha, and it will answer
for marking parcels, drying quickly and not spreading.

BURNING CHIMNEY— TO STOP.

Shut all the windows and doors, to prevent a current of
air, and throw a handful or more of salt in the fire.

FARMERS' DEPARTMENT,

CUTTING UP ME A TS.
ROAD-MAKING.

DISEASES OF ANIMALS.
MISCELLANEOUS.

CUTTING UP MEATS.

E give diagrams showing the manner of
cutting up meats at the present day for
home consumption. Packers have a dif-
ferent method. On the quarter of beef
the figures are made to correspond with
the like parts in the beef on foot. It is
the same with the porker.

BEEF.

10.
ii.

12.

Shank, for soup-bone.
Flank, for soup or steak.

Cheek, for soup.

Neck, for mince-meat.

Chuck, for roasting.

Rib roast — best roast.

Porter-house steak.

Sirloin, roast or steak.

Rump, to roast or boil.

Round, for steak, pot-roast, or dried beef.

Hock, for soup- meat.

14. Shoulder-clod, for pot-roast.

15. Shank, for soup- bone.

Rib or plate, for corned beef. 16. Breast, for soup or stew.

Brisket, for corned beef. The pluck is the heart, liver, and lights.

460

Veal. CUTTING UP MEATS. Rennet.

To CLEAN TRIPE.

Rinse the paunch in cold water after it is emptied. Use
great care that the contents do not touch the outside.
Make a strong lye and pour it hot over the tripe, and let it
soak 3 hours. Then fasten it to a board with tacks, and
scrape the inner skin off with a knife. Then sprinkle with
lime, cover with warm water, and, after soaking- 2 hours,
scrape again. If the dark comes off it is clean, but if not,
sprinkle again with lime, and soak once more, and scrape
again. When clean, cover with salt water, and keep it soak-
ing for 3 days, putting on clear brine each day. Then take
out, cut into 6-inch squares, soak in buttermilk (to whiten) for
\ day ; rinse, and boil in clear water until very tender. It
may take all day.

VEAL.

1. End of loin, for roasts.

2. Loin, for roast or cutlets.

3. Rib, for roast or chops.

4. Neck, for stew or soup.

5. Head, for soup or jelly.

6. Sweet-breads — Located between
the neck and stomach, on each
side of the windpipe, between the
fore-legs, above figure 6 ; sweet-
breads are also located lower clown,
above figure 8. For manner of

cooking, see page 9-1. 9. Feet, for jelly.

7. Breast, for stew. 10. Fillet, for roasting.

8. Shank, for stew or soup. 1 1 . Knuckle, for stewing.

FURTHER INSTRUCTIONS.

The neck is used for pot-pies and broths.

The forequarter is divided into two pieces called the bris-
ket, or breast, and rack.

The fillet (which is the leg and hind flank) is used to stuff
and roast, to stuff and boil, or for cutlets.

To PREPARE RENNET.

Take the stomach of a newly-killed calf and hang it up
without washing for 5 days, as washing weakens the gastric
juices. Then slip the curds off with the hand. Fill it with
salt mixed with a little salt-peter, put it in a crock, pour on
I teaspoon vinegar and 2 tablespoons salt. Cover closely,
and keep for use. In six weeks take a piece 4 inches square

461

Mutton.

CUTTING UP MEATS.

Pork.

and bottle it with 2\ cups cold water and 2 gills rose
brandy, cork tightly, and shake when wanted. A table-
spoon is enough for I quart milk.

MUTTON.

1. Head, for soup in England;
not used much here.

2. Neck, for stewing.

3. Shoulder, for roast, or for
boning and stuffing.

Rack, for chops or roast.
Breast, for stew.

6. Shank, for soup or stew.

7. Feet, for jelly.

8. Loin, for roast.

. Flank, for stew.

II.

10. Leg, for roast, chops, or boiling.

Hock, lor stew or soup.
A saddle of mutton is two legs and two loins undivided. A chine is the two
loins, with the backbone, undivided.

LAMB.

We do not give a diagram for cutting up a lamb, because
the work is a very simple matter. The lamb is simply
divide \ into two forequarters and two hindquarters.

PORK.

DIRECTIONS FOR CUTTING UP PORK.

Split the hog through the spine, take off each half of the
head behind the ear, then take off 3 or 4 pounds next to the
head in front of the shoulder for sausage. Then take out
the leaf which lies around the kidneys, for lard. Then cut
out the lean meat, except what belongs to the shoulders and
hams. Then cut off the shoulders and hams. Cut out all
the fat to use foV lard, which is a loose piece in front ^i the
ham. A narrow strip from the belly is used for sausage-
meat. Cut the rest up into pieces convenient for salting.
Smoke the jowl with the hams. Use the upper part of the
head for boiling, baking, or head cheese. Hold the feet over
a blaze to loosen the hoofs. Scrape very clean, and after a
thorough washing they are ready to boil. Clean the fat
from the intestines for lard. If it is unfit for lard use it for
soap-grease. The smaller intestines, clean for sausage-cases.
To salt down pork, let it stand till cold, then cover the bot-
tom of the barrel with an inch layer of salt ; over this put a
closely-packed layer of meat, and so continue till the meat is

462

Pork.

CUTTING UP MEATS.

Sausage Cases.

all in. Pour over it a strong brine, boiling hot, that has been
skimmed carefully. Cover with a board and weight, that
must be kept under the brine. If the brine turns red or
frothy, re-heat, skim, and pour over hot. If fresh pork is
added, pour off all the brine, heat it, and pour over scalding
hot.

Snout, for boiling.

Cheek, for smoked jowls.

Hock, for boiling.

Top of the neck, for sausage.

Lower part of neck, for sausage and lard.

Shoulder-top, for steak and sausage.

Shoulder, for steaks or smoking.

Loin, for chops or roast.

Ham, to fry, boil, or bake.

Side- meat or bacon.

Tail-piece, to boil or corn.

Feet, for jelly or pickle.
The harslet is the heart, liver, and lights.
A chine is two loins with the backbone, un-
divided, and is very delicious, either baked
or stewed. Hogs make the best bacon \s
when they weigh about 1 50 pounds. They
should be fed on corn six weeks before
killing-time.

To CLEAN CASES FOR SAUSAGES.
Empty the intestines without tearing them.

Wash, and

cut into 2 yard lengths ; then take a small, smooth, round
stick, fasten one end of the case to the end of the stick, and
turn it inside out. Wash very thoroughly, scrape clean, and
let soak in salt water till ready to use. They should look
transparent and very thin. For manner of rendering lard,
see recipe on page 102.

DISEASES OF ANIMALS.

THEHORSE. CATTLE. SHEEP. SWINE.

UITE a number of requests have been sent
us for a chapter giving recipes for the
common diseases of animals. In response
to these calls, we have had this chapter
prepared. Of course in a work of this
character, and in the limited space at our
disposal, we cannot pretend to give an ex-
haustive treatise on these diseases, but the remedies given
are believed to be reliable and trustworthy, and we hope
they will be found useful in the more ordinary cases which
from time to time arise.

THE HORSE.

BIG HEAD.
Take of Oil of spike .............. I ounce. '

Oil of hemlock ........... I ounce.

Turpentine ............... 2 ounces.

Linseed oil ............... \ ounce. Mix.

Apply to the parts affected. Feed I tablespoon of jimpson
seed every other day until you have given 3 doses.

BOTS.
Take of Chloroform ............... I ounce.

Linseed oil .............. I pint. Mix.

Give as a drench. Keep salt constantly within reach of
the horse.

COLIC.
Take of Laudanum ................ \ ounce.

Pulverized asafcetida ....... 2 ounces.

Ether .................... I ounce.

Peppermint ............... i ounce.

Warm water .............. I pint. Mix.

Give as a drench. Rubbing the horse's belly with turpen-
tine is also one of the best remedies for colic.

464

Curb. THE HORSE. Found«r.

CURB.

Take of Tincture of Cantharides. . .1 ounce.

Tincture of iodine I ounce. Mix.

Apply to parts affected. Leave on 3 days. Then dress
with grease or simple cerate for 3 days, and apply again.

DIARRHCEA.

Take of Tincture of gentian I ounce.

Tincture of catechu I ounce.

Sweet spirits of niter I ounce.

Mix in a pint of gruel and give every 2 or 3 hours.

DISTEMPER, OR INFLUENZA.

Take of Carbonate of iron I drachm.

Powdered gentian 3 drachms.

Flaxseed meal 2 drachms.

Mix into a thick paste with molasses, and give this dose
morning and evening by placing on the root of the tongue.
Steam the head and apply bran poultices to the throat.

EYE LOTION.

Take of Gum camphor 20 grains.

Sugar of lead 10 grains.

Dissolve in I pint soft water. Apply with a feather.
Secure the horse, and turn the upper lid inside out to see if
a speck of dirt is present when the eye appears inflamed. If
there is, remove it.

FARCY, OR GLANDERS.

Take of Iodide of iron J drachm.

Gentian root J ounce. Mix.

Give this dose twice a day. Touch the ulcers with a
strong solution of chloride of lime or carbolic acid. Give
nourishing food, daily exercise, and attend to cleanliness.
Keep the horse rigidly separate from other animals.

FISTULA, OR POLL EVIL.

Apply the ''blistering ointment" (which see) to the parts
affected. When blistered, make an incision to evacuate mat-
ter, and apply a solution of i grain of choride of zinc to
i ounce of water.

FOUNDER.

Take of Aloes 5 drachms.

Podophyllin i drachm.

Capsicum i drachm. Mix.

Give this to physic him. Take off the shoes and put, his

465

THE HORSE. Staggers.

feet in hot water, one at a time, if the horse is very stiff, or
bleed freely from the thigh vein.

HEAVES.

Take of Balsam of copaiba I ounce.

Balsam of fir I ounce.

Calcined magnesium sufficient to make into a ball. Givex
a ball, the size of a hickory-nut, every morning for 10 days,

LAMPAS.

Take of alum J ounce and the same amount of double-
refined sugar, mixed with a little honey. Rub on the swell-
ing 2 or 3 times a day.

LUNG FEVER.

Take of Tincture of digitalis 2 ounces.

Tincture veratrum viride. . .2 ounces.

Tincture of aconite I ounce.

Ether i ounce. Mix.

Put I tablespoon on the tongue every 30 minutes until 3
doses have been given. Wait 4 hours, and if not better
repeat.

MANGE.

Physic the horse. Wash the skin with soap suds, and
apply a strong sulphur ointment frequently. Attend to the
cleanliness of the stable, and feed the horse well.

RINGBONE.

Apply the "blistering ointment" (which see) to the parts
affected, and leave on for 3 days. Then dress with grease
for 3 days. Wash off, and apply ointment again.

SCRATCHES.

Cut the hair off close. Wash the legs with strong soap-
suds or with warm vinegar saturated with salt. Dry and
smear them over with lard or mutton tallow.

SPAVIN AND SPLINT.
Same treatment as "Ringbone."

STAGGERS.

Take of Barbadoes aloes 6 drachms.

Calomel 2 drachms.

Oil of Peppermint 20 drops.

Tincture of cardamons 2 ounces.

Warm water I pint. Mix.

Give as a drench.
*57

466

String Halt. THE HORSE. Galling OH.

STRING HALT.

Get a land turtle. Try out the grease, and rub it on the
inside muscles.

THICK WIND.

Take of Oil of Sassafras I ounce.

Spirits of camphor I ounce.

Aqua ammonia ^ ounce.

Oil of cedar J ounce.

Oil of cajeput \ ounce.

Hickory-nut oil \ ounce.

Oil of origanum \ ounce. Mix.

Apply to the larynx.

WINDGALLS.

Apply tight bandages soaked with decoction of white oak
bark. Blister old windgalls. Do not puncture them — it
may cause permanent lameness.

BLISTERING OINTMENT.

Take of Corrosive sublimate I ounce.

Gum camphor I ounce.

Oil of origanum \ ounce.

Turpentine . i pint. Mix.

HOOF OINTMENT.

Take of Spirits of turpentine I pound.

Tallow i pound.

Tar i pound.

Black resin i pound.

Lard 2 pounds. Mix.

LINIMENT FOR MAN OR BEAST.

Take of Alcohol i pint.

Oil of origanum i ounce.

Fireweed i ounce.

Oil of spike i ounce.

Spirits hartshorn 2 ounces. Mix.

MERCHANTS' GARGLING OIL.

Take of Linseed oil 2 \ gallons.

Spirits turpentine 2\ gallons.

Petroleum ". . i gallon.

Liquor Potass 8 ounces.

Sap green I ounce. Mix,

Mustang Liniment. CATTLE. Dry Murrain.

MEXICAN MUSTANG LINIMENT.
Mix equal parts of petroleum, olive oil, and carbonate of
ammonia. A valuable liniment.

PHYSIC FOR HORSES.
Take of Castile soap .............. i \ ounces.

Barbadoes aloes ........... 7j ounces.

Powdered ginger .......... li ounces.

Oil of aniseseed ............ 5 drachms.

Syrup sufficient to mix. Make into 6 balls. Each one is
a dose.

SKIN-FAST AND GENERAL DISEASES.
Take of Calomel .................. i teaspoon.

Sulphur .................. i tablespoon,

Corn meal ................ J cup. Mix.

Let the animal lick it from a pan SG as not to waste it. In
24 hours drench with the following:
Take of melted lard ............... ^ cup,

Warm, sweet milk ......... i pint.

Molasses .................. i cup.

Pulverized copperas ........ i dessert-spoon. Mix,

Repeat in 10 days, and keep the horse in a dry place.
This is good for swelling, colic, staggers, and general diseases
of horses, hogs, and horned cattle.

CATTLE.

CHOKING.

By giving a little oil, and then holding the wind-pipe a
moment so as to shut off the wind and suddenly starting
the animal, the obstruction will someitmes be removed. It
can sometimes be forced down by pressing gently — very
gently — with a smooth whip-handle.

DRY MURRAIN, OR FARDEL-BOUND.

Take of Barbadoes aloes i ounce.

Common soda i ounce.

Oil of turpentine •„••••! ounce.

Glauber salts i pound.

Hot water J pint.

Mix and give as i dose in \ gallon of thin gruel. One
half this dose to cattle under 2 years old.

468

Distemper. CATTLE. Scouting.

DISTEMPER.

Give 3 quarts tar-water 4 times a day, and gradually lessen
the dose.

GARGET, OR CAKED UDDER.

Apply an ointment made of equal parts of camphor and
blue ointment to the parts affected. Physic the animal and
remove the milk frequently.

HIDE-BOUND.

Take of Ginger 2 ounces.

Allspice 2 ounces.

Mustard 2 ounces.

Molasses I pint.

Mix in 2 quarts warm water. Give night and morning in
2 doses.

HOVEN, OR BLOWN.
Physic and keep from rich food.

LICE ON CATTLE.

Mix J pint kerosene in 2 gallons of water. Apply with a
stiff brush twice a week. Wash the wood-work with lime-
water.

PHYSIC FOR CATTLE.

Take of Powdered ginger 2 ounces.

Powdered anise-seed 2 ounces.

Epsom salts I pound.

Molasses 4 ounces.

Mix in 3 pints boiling water, and give at blood warm heat.

RED-WATER.

Take of Armenian bole i ounce.

Dragon's blood J ounce.

Castile soap 2 ounces.

Powdered alum I drachm.

Mix in i quart water and at blood heat. Repeat in 12
hours, if not better.

RINGWORM.

Wash with soap suds and apply a light coat of tincture
of iodine.

SCOURING.

Take of Castor oil i ounce.

Prepared chalk i teaspoon.

Powdered rhubarb 2 drachms. Mix

in i pint warm milk. If no better, repeat in 36 or 48 hours.

Sore Throat. SHEEP. Scabs and Ticks.

SORE TEATS.

Wash the teats clean with soap suds and ar.ply cream
or grease with lard. Draw the milk with a milking-tube
instead of the usual way.

TAR- WATER FOR CATTLE.

Put I quart of tar in 4 quarts water. Stir for 15 minutes,
then let it stand for half an hour, pour off, and it is ready
for use.

SHEEP.

BLOATING.

If near a stream of water, throw the animal in and let it
swim a while. Give a dose of physic, if it can be obtained
readily.

DIARRHOEA, OR SCOURS.

Give 2 drachms laudanum and 2 ounces castor oil, mixed.
One-third of this dose for lambs. One part white of egg to
six parts water may be given freely.

FOOT-ROT.

Pare off all surplus hoof, though not enough to start the
blood. Wash the foot and dip it in tar. Keep on dry pas-
turage and apply again in a week, if necessary. Sprinkle
dry air-slaked lime on the floor if kept in-doors.

FOUL NOSES.

Give some tar-water (which see), and apply a little tar to
the nose. Cure not difficult.

PHYSIC FOR SHEEP.
Take of Castor oil ................ 2 tablespoons.

Laudanum .......... ....15 drops. Mix.

One-third to J this dose for lambs.

SORE MOUTH.

Mix fresh butter and sulphur, and apply to the parts
affected.

SCABS AND TICKS.
Boil i pound tobacco leaves in 2 gallons water. When

47Q _ __

Coughs. SWINE. Worms.

cold, add \ barrel cold water and dip the sheep (all but the
head) in this mixture. Apply some to the sheep's head
with the hand. This is the best remedy known.

SWIME.

COUGHS AND COLDS.

Physic a little with castor oil and sulphur and give a
warming diet.

'DIARRHOEA.
Give 2 ounces of olive oil mixed with 2 drachms laudanum.

HOG CHOLERA.

Thought to be incurable. A good preventive when it is
prevailing, is to put ashes or charcoal in the trough once a
week, and slightly acidulate the drinking water with sulphuric
acid.

KIDNEY WORM.

It is said that as much arsenic as can be put on a dime
will always cure this disease.

LICE.
Same as for cattle (which see).

SNIFFLE DISEASE.
Take of Muriate of ammonia ....... ^ drachm.

Gum camphor ............. 8 grains.

Molasses ............ ..... i teaspoon. Mix.

SORE THROAT.

Take a piece of indigo as large as a hickory-nut, mash up
in water and pour it down.

SOWS EATING THEIR PIGS.

Cover the pigs with a paste made of aloes and water.
The bitter taste disgusts the sow.

WORMS.
Sulphur mixed with the food is the best remedy.

ROAD-MAKING.

T is difficult to exaggerate the importance of
good roads to the farmers who are obliged to
transport their produce to market, and we insert
the cut which is taken from the report of the De-
partment of Agriculture for the State of Illinois
by special request, as it shows the best manner
of grading a road-bed. It is advisable that the
road-bed be at least 25 feet wide with the ditches not less
than 7 feet wide, and 9 feet is preferable. This extreme
•<vidth cf road-bed (and water-ways) will leave I2j feet on
<>ach side for the planting of shade-trees, and yet give ample
space for pedestrians. Ditches should begin at nothing, run-
ning gradually back to the extreme depth, 1 1 inches to 2 feet.
The grade should be carried continuously up and down
fr.he slopes and over the summits of the undulations, as well
as in the valleys, then the crowning surface of the road
carries the water naturally to the water-ways or ditches at
the side, thus always leaving the road-bed in good condition.
One of the mistakes most often made in road-making is
that the ditches are left deepest in the middle, and rising
alike toward the road and the bank, or deposit near the
road-bed. This is entirely wrong. They should slope grad-
ually to a point at the outside of the ditch next the fence,
and from thence they should rise sharply to the surface of
the ground. The reason is obvious : If the lowest point of
the gutter be in the center of the ditches or near the road-bed,
and there be enough water to wash at all, there will be danger
that the road-way may be abrased, or eaten into by water. If
deepest next the fence, then water will wear from, rather than
towards the road-way, and all difficulty of washing will be
avoided. Thus the whole when completed should present
an appearance as hereafter illustrated.

A road thus made, graded high, with ample ditches on each
side, will be good for fully ten months in the year. It is as
perfect a road as can be made in a prairie country, and so
cheaply, that the ordinary road-tax for three years will fur-
nish good and sufficient earth-roads, well-graded, on every
sectional line in every prairie township.

We desire to state that we receive no pay, directly or in-
directly, for the insertion of this notice. We believe it will
contribute a little to the attainment of that great desider-
atum, good roads in the farming districts.

472

MRS. OWENS1 COOK BOOK

Table for 10 Feet. ROAD-MAKING. Table for 12 Feet.

We give the following tables for the benefit of farmers
interested in making levees, roads, or turnpikes. It is con-
tributed by the Wauchope Road Grader Manufacturing
Company of Chicago. The tables show the measure-
ment of embankments of stations of 100 feet in length, with
slopes i£ horizontal to I perpendicular :

WIDTH OF ROAD-BED ON TOP TEN FEET.

Cubic

Hight.

Yds.

Hight.

Yds.

Hight

. Yds.

Hight.

Yds.

Hight.

Yds.

0.0. .

0.0

2.0. .

96.3

4.0.

.237.0

6.0.

.442.2

8.0. . .

651.9

I . .

3-8

I . .

102.3

I .

.245.2

i .

.432.6

I. . .

664.5

2. .

7.6

2. .

108.4

.253.6

2 .

.443.2

677.3

3--

1 1.6

3--

I 14.6

.262.0

•453-8

3---

690.1

4..

15.7

4..

120.9

.270.5

. 464.6

4.. .

703.1

$••

19.9

5--

127.3

.279.2

•475-5

5...

716.2

6..

24.2

6..

133-9

.287.9

.486.4

6...

729.4

28.6

7-.

140.5

.296.8

.497.5

7...

742.7

8..

33-2

8..

147-3

.305.8

. 508.7

8...

756.1

9..

37-8

9..

I54.I

.314.9

.52O.I

9...

769.7

.0. .

42.6

3.0..

161.1

5.0.

.324.1

7.0.

•531-5

9.0 . .

783.3

i . .

47-5

i . .

168.2

i .

-333-4

i .

• 543-0

i. . .

797.1

2 .

52.4

2. .

1754

.342.8

5547

2.. .

811.0

3--

57-5

3-.

182.7

.352.4

.566.4

3...

824.9

4..

62.7

4..

190.1

.362.0

•578.3

4...

839-0

5-.

68.1

5--

197.7

.371.8

• 590.3

5...

853-2

6..

73-5

6..

205.3

.381.6

.602.4

6...

867.6

7-.

79.0

213.1

.391.6

.614.6

7...

882.0

8..

84.7

8..

22 1. 0

.401.7

.626.9

8...

896.5

9..

90.4

9..

228.9

.411.9

•639-3

9...

911.2

WIDTH OF ROAD-BED ON TOP TWELVE FEET.

Cubic

Hight.

Yds.

Hight.

Yds.

Hight

. Yds.

Hight.

Yds.

Hight.

Yds.

0.0. .

O.O

2.O. .

III. I

4.0.

.266.7

6.0.

.466.7

8.0. . .

7II.I

I . .

4-5

I . .

II7.8

I .

.275.6

i .

.477.8

i.. .

724-5

2 .

9.1

2. .

124.7

2 .

.284.7

.489.1

738.0

J) • •

13.8

3--

I3I.6

.293-8

.500.5

3-..

751.6

4- •

18.7

4..

138.7

.303.1

.5I2.O

4...

765.3

5--

23-6

5-.

145-8

.312.5

.523.6

5...

779-2

6..

28.7

6..

I53.I

.322.0

.535.3

6...

793-1

7 • •

33-8

7--

160.5

•331.6

.547.2

7...

807.2

8..

39- i

8..

168.0

.341.3

.559.1

8...

821.3

44-5

175.6

.351.2

.571.2

9...

835.6

AND USEFUL HOUSEHOLD HINTS.

473

Table for 12 Feet.

ROAD- MAKING.

Table for 14 Feet.

WIDTH OF ROAD-BED ON TOP TV; EL VK FEET— Continued.

Cubic

Hight.

Yds.

Hight.

Yds.

Might

. Yds.

Hi-ht.

Yds.

Hight.

Yds.

.1.0. .

50.0

3.O..

183.3

5.0.

.361.1

7^.

•583-3

9.0...

850.0

I . .

55-6

I . .

191.2

I .

.371.2

I .

.595.6

I.. .

864.5

2. .

61.3

2 .

I99.I

2 .

.381.3

.608.0

2.. .

879.1

3--

67.2

3 - •

207.2

.391.6

3 -

.620.5

3-..

893.8

4- •

73-1

4- •

215-3

.402.0

•633-1

4...

908.7

$>•

79.2

5--

223.6

.412.5

.645-8

5...

923.6

6..

85-3

6..

232.0

.423.1

.658.7

6...

938.7

7-.

91.6

7-.

240.5

.433-8

.671.6

7...

953-8

8..

98.0

8. .

249.1

.444-7

.684.7

8.. .

969.1

9--

104.5

9..

257.8

.455.6

.697.8

9.. .

984.5

WIDTH OF

ROAD-BED ON TOP

FOURTEEN

FEET.

Cubic

Hight.

Yds.

Hight,

, Yds.

Hight

. Yds.

Hight,

, Yds.

Hight.

Yds.

0.0. .

O.O

2.O. .

125-9

4.0.

.296.3

•6.0.

.511.1

8.0...

770.4

I . .

5-2

I . .

1334

I .

. 306.0

i .

.523.0

I.. .

784.5

2. .

10.6

2 .

I4I.O

.315.8

-7

•535.0

798.7

id'i

3-.

148.6

.325-7

•547-2

3- • •

8I3.I

4. .

21.6

4. •

156.4

.335-7

.559-4

4.. .

827.6

5--

27-3

5--

164.4

•345-8

.57L8

5-v

842.1

6..

33.1

6..

172.4

•356.1

.584.2

6...

856.8

7--

39.0

7-.

180.5

7 •

• 366.4

.596.8

7...

871.6

8..

45.0

8..

188.7

.376.9

.609.5

8...

886.5

9..

51.2

9..

I97.I

.387.5

.622.3

9...

901.5

I.O. .

57.4

3-0..

205.6

5.0.

.398.1

7.0.

.635.2

9.0. . .

9l6.7

i . .

63.8

i . .

2I4.I

i .

.408.9

i .

.648.2

i. . .

93L9

2. .

70.2

2 .

222.8

2 .

.419.9

.661.3

947-3

3- •

76.8

3-.

231.6

*•>
0 "

.430.9

j •

.674.6

3- • •

962.7

4- •

83.5

240.5

.442.0

.687.9-

4...

978.3

5--

90.3

249.5

•453-2

.701.4

5...

994.0

6..

97.2

6..

258.7

. 464.6

.715.0

6..

1009.8

7--

104.2

7.-

267.9

.476.1

.728.6

1025.7

111.3

8..

277.3

.487.6

.742.4

8..

1041.7

118.6

9..

286.7

•499-3

•7564

9--

1057.8

The cut represents the road which was graded with the
Wauchope Grader at a cost of I and 7-10 of a cent per cubic
foot of earth removed, or at an average cost of only $68 per
mile of road made, and for which the above grader, now
called the New Era Grader, received the $ 100 premium offered
by the Illinois State Board of Agriculture.

474

MRS. OWEHS' COOK BOOK

Premium Road.

ROAO-MAKINQ.

(68 P«r Mil*.

MISCELLANEOUS.

ANT COLONY— TO DESTROY.

Chas. H. Hodge, Sherman, Texas.

Take 4 pieces of common tin eave-trough, each 18 inches
long. Join them together to form a square, and lay on the
ant-hill. Bank the dirt up even with both edges. In the
center of one section make a hole to fit a small tube. Any
tubing will do, or a piece of tin a foot long can be bent, or
use a tall lamp chimney. Let it run from the hole in the
eave-trough down into the closely-fitted cover on a baking-
powder can sunk in the earth. The ants in going to and
from the ant-hill will naturally come to the eave-trough and
crawl in. Then when once in they cannot crawl up the
smooth sides, and will eventually reach the opening. Then
they will drop down into the can, and as fast as the can is
filled, it can be emptied, and the ants killed. In one day I
emptied 18 two-pound cans that were filled with these pests.

To get rid of red or black ants in your pantry, sprinkle
salt over the shelves.

CABBAGE WORM.

Common black pepper ground and sifted over the plants
will kill every moth without fail. Three or four times in a
season will insure the plants.

MUSTARD— TO CULTIVATE.

Sow a square yard of ground with common mustard. The
seed may be ground as wanted, and although it will look
brown instead of yellow, will have a better taste than that
bought at the drugstores, which is frequently mixed with
flour.

WATER-CASKS—TO CLEAN.

Scour the inside with sand, then apply a sprinkling of
charcoal dust. Or, rinse with a strong solution of oil of vit-
riol and water. Either method will rid them of foulness.

FROTHING OF CREAM— TO STOP.
In cold weather set the churn in a vessel of hot water.
Remove as soon as the churn is heated through. In warm
weather set the churn in cold water. If hot water is poured
into the cream, the butter is apt to be white and oily.

KEEPING UP SASH WINDOWS.
Bore 3 or 4 holes in the sides of the sash, into which

476

Foot-Warmers. MISCELLANEOUS. Cement

insert common bottle-cork, projecting about i-i6of an inch.
These will press against the window frames along the usual
groove and by their elasticity support the sash at any height
which may be required.

FOOT-WARMERS.

A bag of sand well heated is the best possible article for
warming the feet. It is well to have two or more of them in
the house. Excellent for elderly people or invalids. The
openings should be sewed well, and a binding put over it,
The bag is best made of flannel, and covered with a cotton
one that can be removed and washed.

IMPROVISED LEGGINGS.

Wrap some newspapers about the legs, and tie them
securely with twine. They are the best possible protection
from cold, and can be worn through a deep snow and then
thrown away and replenished with fresh papers Never
mind the looks. Folks don't stop you in a snowdrift to look
at the cut of your clothes.

WATER-PROOF BLACKING.

One-half pound gum shellac ; cover with alcohol, cork,
and let stand 3 days, shaking occasionally. Then add a
piece of gum camphor the size of art egg. Let stand as
above, and add I ounce of lampblack. Black boots or shoes
with a sponge or cloth.

TO PRESERVE BOOT AND SHOE SOLES.
Warm the soles and apply a heavy coat of warm coal tar.
Dry it in, and apply 2 more coats before wearing them.
Smear the edges as long as they will absorb the tar. They
will wear like horn, and once giving it a trial will convince
the most skeptical of its value. The tar costs but a few
cents at gas works. Warm it on the stove in a tin dish.

A CEMENT FOR RUBBER BOOTS.
Cut gutta-percha in small pieces, and dissolve it in benzine
to a thin mucilage. Clean the boots free from grease with
benzine and a sponge, and apply the patch covered with the
gutta-percha cement. The cement should be warmed by
putting the bottle in hot water before it is used.

INDEX.

Broth

Browned flour

Caramel

Clarifying soup

Coloring soups 1 1

Croutons

Dressing for chicken.. . .
Dumplings for soup ....

Egg balls

Force-meat balls

Hints for soup

Noodles

Parsley, to dry

Soup-balls, German

Soup powder

Soup stock

Barley soup

Bean soup

Beef soup with rice

Bouillon

Brown fish soup

Brown rabbit soup.

Catfish soup

Clam soup

Chestnut soup

Chicken soup

Chicken soups

Chicken vegetable soup. .
Confederate Army soup. .

Cream soup of fish

Fish soups

Game soups

Giblet soup

Good game soup

SOUP.

13 Green corn soup 28

1 1 Green pea soup 27

1 1 Green turtle soup 16

12 Gumbo fela 20

•12 Gumbo soups 20

10 Julienne soup 26

19 Kentucky gumbo soup. . . 20

19 Lobster soup 14

10 Meat soups 21

10 Mississippi gumbo soup. . 21
9 Mock turtle soup 23

1 1 Mushroom soup 25

9 Mutton soup 23

1 1 Okra soup 26

12 Onion soup 27

13 Ox-tail soup 22

2 5 Oyster soup 14

28' Partridge soup 17

22 Pea soup 27

2 1 Pepper-pot 15

1 5 Potage a la Reine 18

17 Potato soup 27

1 5 Puree of fish 15

14 Rabbit soup 17

25 Stock soup 24

18 Tomato soup 27

1 8 Veal soup 22

19 Veal soup with vegetables 23

24 Victoria soup 24

J5 Vegetable soups 25

14 Vermicelli soup 25

1 6 White chicken soup 19

18 White soup 26

1 6 Wrexham soup 24

FISH.

Hints about fish 29

Baked fish 32

Baked fish, cream sauce . . 33
Baked fish with tomatoes 33

Boiled fish 33

Boiled fish, egg sauce.. . . 33
Boiled fish, Hollandaise.. 34
Broiled fish 31

482

Oysters.

INDEX.

Game.

FISH— Continued.

Chowder, fish, 30

Codfish balls 34

Codfish stew 34

Crimped salmon 30

Eels 35

Fish croquettes 107

Fried fish 35

Fried perch 36

Halibut— Creole style... 33

Pickled fish 31

Potted fish 30

Mackerel, fresh 31

Mackerel, salt 35

Shad roe with oysters. . . 36

Smelts, to fry 36

Stuffing for fish 32

Turbans of fish 32

Turbot, fish 31

OYSTERS— SHELL-FISH.

Oyster croquettes 108

Oyster fricassee 39

Oyster fritters 196

Oyster omelet 40

Oyster patties 43

Oyster pie 42

Oyster salads 124

Oyster sauce with turkey. 39

Oyster soup 14

Oyster stews 38-39

Oysters and macaroni. . . 43

Oysters, broiled 41

Oysters, cream, half shell. 41

Oysters, deviled 40

Oysters, fried 40

Oysters, Mobile roast. ... 41

Oysters on toast 40

Oysters, panned 43

Oysters, pickled 44

Oysters, raw 38

Oysters, scalloped 41

Oysters, stuffed 42

GAME— FROGS

Beaver, roast 51

Cranes 56

Ducks, canvas-back 56

Ducks, wild, roasted 57

Ducks, wild, stewed 57

Frogs 62

Game 49

Hare, jugged 52

Herons 56

Oysters, steamed 44

Oysters, spiced 44

Oysters, to use 37-3$

Clams 45

Clams, fried . . 46

Clam chowder 45

Clam fritters 196

Clam pie 46

Clam soup 14

Clams, stewed 45

Crabs 47

Crabs, boiled 48

Crabs, fried 48

Crabs, stuffed 47

Crabs, to choose 47

Lobsters 46

Lobsters, boiled 46

Lobsters, scalloped 47

Lobsters, to choose 46

Shrimps 47

Shrimps, buttered 48

Shrimps, potted 48

AND TERRAPIN.

Larks 58

Opossum 52

Partridge, broiled 58

Partridge pie 57

Pemmican, to prepare ... 54

Pigeons, potted 58

Pigeons, stewed 59

Pilau of birds 59

Plover 50

Eggs.

INDEX.

Poultry.

GAME-FROGS AND TERRAPIN-Continued.

Prairie chickens 59-60

Quail, broiled 60

Quail pie 60

Quail, steamed 61

Rabbit, boiled, liver sauce 52

Rabbit, fried 53

Rabbit pie 53

Rabbit, roasted 53

Rabbit stew 53

Raccoons 54

Rail birds. . 61

Reed birds 6 1

Snipe 6 1

Squirrel pie 54

Terrapin or turtle 62

Venison, roast 54

Venison sausage 55

Venison steaks 55

Venison stew 55

Woodchucks and 'coons.. 56

Winged game 56

Woodcock . 6 1

Ham and eggs — 2 recipes

Omelet Celestine

Omelet, egg and orange.

Omelet, plain

Omelet saccharine

Omelet souffle

Baked eggs

Boiled eggs

Chowder, egg

Coloring eggs

EGGS.

65 Curried eggs 66

68 Fried eggs 65

68 Panned eggs 66

67 Pickled eggs 6;

68 Poached eggs 65

68 Preserving eggs 64

66 Scalloped eggs 66

64 Scrambled eggs 6$

67 Steamed eggs. 6$

64 Stuffed eggs 67

POULTRY.

Chicken, Brunswick stew . 74

Chicken, filling for boned . 72

Chicken, fricasseed 73

Chicken, fried 74

Chicken, how to bone ... 72

Chicken, how to cut up. . 71

Chicken pie 75

Chicken pot-pie 75

Chicken, pressed 75

Chicken, smothered 73

Chicken stews 74-76

Chicken with oysters. ... 75

Duck, apple stuffing for. . 78

Ducks, roast 78

Ducks, stuffing for 78

German relish 78

Geese livers, fried ?8

Goose, roast. 77

Turkey, filling for boned . 72

Turkey, fried' 77

Turkey, oyster dressing. 77

Turkey, roast 76

MEATS-Beef.

Steaming meats 81 Beefsteak, round 84

Beef a la mode 83

Beefsteak, broiled. 84

Beefsteak, English 85

Beefsteak, mock duck, ... 83

Beefsteak, stuffed 83

Beefsteak, to make tender 85
Beefsteak, with onions. . . 84
Boiled dinner 81

484

Meats. INDEX. HasX

MEATS-Beef-Continued.

Dried beef. 85 Roast 82

Dumplings, Rhode Island 89 Sausage cake 86

Corned beef to press 86 Spiced beef. 87

Heart 86 Stew 84

Kidneys — 2 recipes 87 Stuffed pressed 86

Liver — 3 recipes 87-88 Tongue 85

Pot roast 82 Tripe — 3 recipes 88

Pressed 86 Yorkshire pudding 83

MEATS-Veal.

Cutlets, veal 90 Marbled, veal 90

Liver — 2 recipes 9J-92 Pot-pie, veal., 89

Sweet breads — 3 recipes. 91 Roast veal 89

Loaf, veal 90 Stuffed veal 89

MEATS-Mutton.

Boiled mutton 93 Lamb, leg of, -to roast. . . 93

Chops, mutton 93 Lamb, with green peas. . 94

Irish stew 93 Macaroni mutton 93

Lamb, blanquette 94 Roast mutton 92

MEATS-Pork.

Bacon and cabbage 98 Pigs' feet 96-97

Bacon and snaps 98 Pork and fried apples.. . . 98

Chine — 2 recipes 95 Pork and liver 98

Ham, cold-boiled 100 Pork-pie, English 95

Ham noodles 99 Pork roast 94

Ham omelet 99 Pork toast 97

Ham, to stuff 99 Pork, to keep fresh 96

Head cheese 97 Souse 97

Parsnip stew 97 Spare-ribs 95

Pig, roast 96 Tenderloins — 2 recipes. . .96

MEATS Curing Meats.

Beef corning 100 Lard, to render 102

Beef, dried, to cure 101 Mutton, corned IOI

Beef, pickle 100 Sausage — 3 recipes. . 101-102

Ham, to cure 101 Tongues, corning 100

HASH.

Beef balls and patties. 103- 104 Meat pies — 2 recipes. . . . 104

Dumplings, meat 106 Minced mutton 106

Fish cake 107 Minced veal 105

Fricassee of beef 104 Omelet, meat 104

Hash, corned beef. 105 Ragout 105

Hash, union 106 Scrapple 106

Hash, veal 105 Wonders 106

485

Croquettes.

INDEX.

Catsups.

CROQUETTES.

Croquettes, how fried .... 107

Bread croquettes no

Chicken croquettes 109

Egg croquettes 108

Fish croquettes 107

Green corn croquettes. . . 109

Lobster croquette. ..... 108

Oyster croquettes 108

Potato croquettes, ...... 1 10

Rice croquettes 1 10

Salmon croquettes 108

Veal croquettes 109

SAUCES.

Caper butter 112 Hollandaise sauce 113

Curry powder 1 1 1 German sauce 1 16

Mustard, Kentucky .....112 Lobster sauce 114

Soy, green tomato 115 Maitre d'hotel sauce 112

Sweet herbs in Mint sauce 114

Anchovy sauce 115 Mushroom sauce 114

Anchovy sauce (essence).. 1 1 5 Onion sauce 114

Asparagus sauce 1 14 Parsley sauce 113

Celery sauce 113 Queen of Oude sauce. .116

Chili sauce 115 Shrimp sauce 115

Cream sauce 112 Sour sauce 113

Drawn-butter sauce 112 Tartar sauce 112

Egg sauce for fish 113 White sauce 113

GARNISHES.

Remarks and suggestions 117-118

SALADS.

To crisp celery, etc 119 Salad, orange 121

To fringe celery stalks. . . 119 Salad, oyster 124

Dressing, French salad. . . 1 19 Salad, potato 122

Dressing, lettuce 120 Salad Russian 125

Dressing, Mayonnaise.. . . 1 19 Salad salmon 124

Horse-radish, to keep. . . 125 Salad, summer 120

Relish, camp 125 Salad, winter 121

Salad, chicken 123-124 Salmagundi 125

Salad, German potato. . . 123 Slaw, cooked dressing. . . 121

Salad, hot egg 123 Slaw, cold dressing 12 1

Salad, lettuce 1 20 Slaw, hot 122

Salad, lobster. . 124 Water-cresses 122

CATSUPS.

Spiced currants 128 Grape catsup., 126

Spiced peaches 128 Mushroom catsup 127

Cucumber catsup, green. 126 Pepper catsup 126

Currant catsup 126 Tomato catsup — 3 recipes 127

Gooseberry catsup 126 Walnut catsup 128

486

Vegetables.

INDEX.

Weights and Measures.

VEGETABLES.

Preparing for cooking.. . . 129

Artichokes 141

Asparagus 140

Beans — 5 recipes. . . . 136-137

Beets — 2 recipes 141

Cabbage — 6 recipes. . 139-140

Carrots 143

Cauliflower — 2 recipes . . . 140

Celery 147

Corn, dried 148

Corn, hulled, lye hominy. 148

Corn patties 135

Corn porridge 135

Corn pudding — 2 recipes. 135

Corn, roasted 147

Corn, stewed 135

Corn, green, to can 136

Corn, to dry 148

Cucumbers, fried 144

Egg plant — 2 recipes 142

Greens 137

Hominy, large 148

Lettuce, wilted 138

Macaroni — 2 recipes 145

Macaroni and mushrooms 146

Macaroni — rice 145

Mushrooms, 4 recipes. 146-147

Okra 145

Onions — 2 recipes 144

Parsnips 143

Peaches, Fried 144

Peas — 3 recipes 141

Potato balls 131

Potato cakes 133

Potato dumplings, German 1 32

Potato mangle 132

Potato patties 132

Potato pudding 130

Potato puffs 131

Potato rolls 132

Potatoes a la creme....i3O
Potatoes, baked ........ 130

Potatoes, boiled 131

Potatoes, cooked dry. . . . 129

Potatoes, Lyonnaise 131

Potatoes, mashed 129

Potatoes, Parisian .131

Potatoes, quirled 130

Potatoes, Saratoga 13^

Potatoes, scalloped 131

Potatoes, sweet —3 recipes 133

Potato pumpkin 147

Rice — 2 recipes 145

Sauerkraut, -to cook 139

Sauerkraut, to make. ... 138

Sea kale 147

Spinach — 2 recipes 138

Squash — 3 recipes 143

Squash a la fried oysters. 144

Succotash 136

Tomatoes — 6 recipes 133-1 34

Turnips — 2 recipes 142

Vegetable oyster 142

Yams 133

WEIGHTS AND MEASURES.

The relation of weights to measures

BREAD.

Substitutions 152

Yeast 153

A cup of flour 151

Baking powder 152

Flour, entire wheat 150 Bread-making, easy 154

Flour, self-raising 150 Bread-making, quick. ... 154

Lime water for bread. ... 152
Heat your flour 150

To test heat of oven 151

Bread, brown — 3 recipes. 1 57

Bread, corn 157

Bread, egg 157

Bread.

INDEX.

Pies.

BREAD-Continued.

Bread, milk yeast 155

Bread, pumpkin 1 56

Bread, Graham — 2recipesi56

Bread, Indian 156

Bread, rye and Indian. . .156

Bread, salt rising 155

Bread omelet — 2 recipes. . 171
Bread or biscuit, steamed 170
Bread or cake, to freshen. 170
Bread for communion. . . . 169
Biscuit — 6 recipes . . . 160-161

Biscuit, beaten 162

Biscuit, cream 162

Buns 160

Cakes, buckwheat 163

Cakes, corn batter 163

Cakes, flannel 164

Cakes, griddle 162-163

Cakes, hominy 163

Crackers — 3 recipes. .... 168

Crumpets 166

Gems — 3 recipes 166

Hoe cake 158

Johnny cake 158-159

Laplanders 166

Muffins — 7 recipes. . . 164-165

Pancakes, bread 162

Pones — 3 recipes 158

Puffs 167

Rice flour cake 159

Rolls, corn-meal 160

Rolls — 2 recipes.. . . . 159-160

Rusk 159

Sally Lunn 167

Sandwiches, 4 recipesi7O-i7i
Short bread, Scottish. . . . 169
Toast — 5 recipes. . . . 169-170
Waffles — 3 recipes. . . 167-168

Cracked wheat 171

Hasty pudding 172

Hominy, fine 172

Mush, fried 172

Mush, Graham 172

Oatmeal 171

PIES.

Pie-crust I/4-I75

Pie-crust, Graham 176

Tart shells 176

Amber pie 185

Apple pie — 2 recipes. ... 183

Apple-custard pie 183

Banana pie 178

Buttermilk pie 183

Cherry pie — 2 recipes . . . . 181
Cocoanut pie — 2 recipes.. 185

Corn starch pie 186

Cracker pie 185

Cranberry tart pie 180

Cream pie — 3 recipes. ... 184

Currant pie 180

Custard pie — 2 recipes. . . 183

Dried apple pie 182

Emancipation pie 182

English currant pie 181

Fried pies 182

Hickory-nut pie 185

Huckleberry pie 181

Jelly pie 186

Lemon pie — 2 recipes. ... 178

Lemon pie — 2 crusts 179

Lemon-molasses pie 179

Lemon-potato pie 179

Lemon-tapioca pie 179

Mince pies — 2 recipes. ... 176

Mince pies, summer 177

One egg pie 184

Orange pie, 2 recipes 179-1 80

Peach pie 181

Pie plant pie 182

Pine-apple pie 178

Pumpkin pie — 2 recipes. . 177
Raisin pie — 2 recipes. . . . 180
Rhubarb pie 182

488

Dumplings and Shortcakes.

INDEX.

Fritters— Pudding- Sauces.

PIES Continued.

Service-berry pie 180 Transparent pie. ... ... 186

Squash pie 177 Vinegar pie 185

Sweet potato pie. ... 177-178 Wine plant and raisin piei86

Tomato pie 181 Orange tarts 189

DUMPLINGS AND SHORTCAKES

Apple cobbler 187 Plum duff. 189

Apple dumplings, baked. 188
Apple dumplings, boiled. 188

Apple puffs 187

Apple pot-pie 187

Bird's nest 188

Brother Johnathan 188

Brown Betty 192

Dessert cake, Chicago. . . 190

Dried apple rolls 189

Peach pandowdy 189

Popovers 190

Roly poly 189

Royal dessert 190

Sally Lunn 190

Shortcake, cranberry. ... 191
Shortcake, hard winter ... 191

Shortcake, lemon 191

Shortcake, orange 191

Shortcake, peach 191

Shortcake, strawberry. . . 191

FRITTERS.

The batter 193

Apple fritters 194

Banana fritters 194

Clam fritters — 2 recipes.. 196

Corn fritters 195

Cream fritters 195

Cymling fritters 196

Grape fritters 194

Lemon fritters 194

Orange fritters 193

Oyster fritters 196

Pine-apple fritters 194

Plain fritters 193

Potato fritters — 2 recipes. 195

Rice fritters 195

Tomato fritters 196

PUDDING-SAUCES.

Amber sauce 200

Beehive sauce 197

Butter sauce 199

Cider sauce 201

Cream sauce 198

Cream and sugar 198

Egg sauce 199

Golden sauce 199

Hard gold sauce 198

Hard silver sauce 198

Jelly sauce 200

Lemon sauce 199

Maple sugar sauce 200

Milk sauce 198

Molasses sauce 200

Orange sauce 199

Silver sauce 199

Sour cream 198

Strawberry sauce 200

Transparent sauce 200

Vanilla sauce 198

Vinegar sauce 201

PUDDINGS.

i — 2 — 3 — 4 211 Apple plum 201

Almond 213 Apple-sago 202

Apple and baked Indian. 202 Apple-suet 202

Apple, boiled 202 Apple-tapioca 202

489

Puddings.

INDEX.

Cak«

PUDDINGS-Continued.

Baking day 210

Baked Indian — 2 recipes. 21 5

Batter 211

Bird's nest pudding 203

Blackberry — 2 recipes. . .204

Blue grass 209

Boiled bread 212

Boiled Indian 216

Bread 212

Buckeye 210

Cabinet 210

Cassava 214

Chocolate — 2 recipes.212-213

Citron 205

Cocoanut — 2 recipes 205

Corn starch, 2 recipes.2o6-2O7

Cottage 211

Crumb 212

Electric 209

French 21 1

Ginger 205

Graham 209

Indian-rice 207

Jelly 205

Kiss 207

L'Elegante 210

Lemon — 2 recipes. . .203-204

Minute 215

Napoleon 213

Old English plum 201

Orange — 2 recipes 202

Pine-apple 205

Puft 211

Queen of puddings 212

Rice 207

Rolled 210

Sago 214

Suet, baked 213

Suet, boiled — 3 recipes. ..216

Snow 214

Tapioca — 5 recipes. .208-209
Transparent puddings. . .214

Wash day 202

Whortleberry 204

LOAF CAKES.

Weights and measures. ..151

Almonds 219

Butter and eggs 217

Cochineal coloring 219

Cooking in high altitudes. 223
Directions for mixing cake222

Extracts 222

Flour and sugar 218

Frosting — 9 recipes.. 223-224

Heatingthe oven 220

Paper for cake pans 219

Raisins and currants. .... 218

Steaming fruit cake 221

To prevent browning. . . .221

I — 2 — 3 — 4 cake 242

Almond cake 232

Angels' food 236

Apple fruit cake 230

Birthday cake 243

Black cake 228

Bride's cake 225

Buckeye cake 234

Canary cake 239

Cake without eggs 246

Chocolate cake (3) .. .239-240

Clove cup cake 233

Corn starch cake, 2 recipes238

Cream cake 244

Dakota cake 238

Delicate cake — 2 recipes . 240

Empress fruit cake 228

English fruit cake 231

Eugenia cake 239

Everyday cake 238

Farmer's fruit cake 230

Feather cake 243

Fig loaf cake 242

Fruit cake — 2 recipes. . . .227

490

Loaf Cak«s.

INDEX.

Layer Cakes.

LOAF CAKES-Continued.

Coffee cake : 232

Gold cake 236

Good common fruit cake. 230

Graham cake(2) 245-246

Groom's cake 225

Hollis cake 241

Huckleberry cake 242

Jenny Lind cake 234

Lady cake 232

Lemon cake 243

Marble cake 235

Old-fashioned pound cake233

One egg1 cake 245

Orange loaf cake 243

Plum cake 226

Plymouth cake 236

Porcupine cake 244

Pork cake 231

Quaker pound cake 229

Raised loaf cake 242

Raisin cake 231

Silver cake 236

Sister Julia's cup cake.. . .245

Snowball cake 239

Soda pound cake 234

Spice cake 233

Spice raisin cake 232

Sponge cake — 3 recipes. .237

Surprise cake 244

Tea cake 244

Village fruit cake 228

Walnut cake 241

Watermelon cake 235

Wedding cake 226

Welcome fruit cake 229

White cake — 2 recipes. . .241

White citron cake 233

White fruit cake, 2 recipes229

White pound cake 234

White sponge cake 237

LAYER CAKES.

To prepare cocoanut meat.246 Cocoanut cream cake .... 254

Almond filling 247 Confectioner's cake 25

Boiled frosting for filling. 247

Boiled icing 247

Chocolate filling 248

Cocoanut filling 248

Cream filling 248

Icing for filling 247

Lemon filling 248

Orange filling 248

Quick frosting 247

Whipped cream filling. . .247

Almond nagout 251

Apple jelly cake 260

Banana cake 257

Belvidere cream cake. . . .254

Blackberry cake 258

Caramel cake 250

Caramel layer cake 258

Charlotte polonaise 251

Chocolate cake 250

Cream layer cake 249

Dolly Varden cake 260

Fig cake — 2 recipes 256

Gilt-edge cake 254

Ice cream cake 253

Irving Park cake 250

Layer cake 249

Lemon jelly cake 257

Orange cake, 2 recipes2$6-257

Peach cake 259

Pine-apple cake 258

Prince of Wales cake .... 259
Ribbon cake — 2 recipes. .255
Rocky mountain cake. . . .252

Roll jelly cake 248

Sponge layer cake (2) .... 249

Variety cake .261

White Lincoln cake 253

White Mountain cake.. . .253

Cookies, etc.

INDEX.

Miscellaneous Cake*.

COOKIES, JUMBLES, AND SNAPS.

Cookies 262

Cream cookies 264

Christmas cookies 261

Cocoanut cookies 263

Delicate cookies 265

Garfield cookies 262

German cookies 262

Ginger cookies — 3 recipes266
Ginger snaps, 2 recipes266-267

Graham cookies 265

Hermit cookies 264

Lemon cookies. . . 263

Lincoln cookies .262

Measure cookies 264

Molasses cookies, 2 recipes265

Nutmeg cookies 263

Oatmeal cookies .265

Soft cream cookies 264

Vanilla cookies 263

Water cookies 262

i — 2 — 3 — -4 jumbles 267

Jumbles — 2 recipes 267

DOUGHNUTS, CRULLERS, Etc.

Andover wonders 270

Crullers 271

Doughnuts, 3 recipes . 268-269
Doughnuts, amalgamation269

Doughnuts, lazy 269

Doughnuts, raised 269

French puffs 271

Fried cakes — 2 recipes . . . 270

Mother's love-knots 272

Nun's sighs 272

Rissoles : 270

Spanish ruffs 270

Vanities 271

Varieties 271

GINGER CAKES.

Gingerbread — 3 recipes.. 273

Gingerbread gems 276

Gingerbread, soft (2) 273-274

Gingerbread, spice 274

Ginger cake, soft 274

Ginger cake, very cheap . . 275

Ginger drops 275

Ginger jumbles 276

Molasses cake, soft 275

Molasses sponge 275

MISCELLANEOUS CAKES.

Cheese cakes — 4 recipes . .284
Cheese, buttermilk. .... .283

Cheese, Dutch 283

Cheese, Edinboro' 282

Cheese, scalloped 283

Comfits — 2 recipes 278

Cream puffs 280

Florentines 280

Florida syrup cake 279

Fondu 282

German apple cake 280

German coffee cake 280

Hermit cakes 279

Lady fingers 281

Pyramid paste 281

Quajada 283

Ragamuffins 278

Sea foam 282

Seed cakes 279

Spice cakes . . . .' 277

Sponge drop cakes 276

Sponge patty-pans 277

Tea cakes 277

Tea cakes, warm 277

Tea cakes, molasses (2) . . 278
Thin bread and butter. . .282

Warm cream cake 280

Welsh rarebit 283

Widow's cake 279

Whistles .281

492

Blanc- Mange.

INDEX.

Ices.

BLANC-MANGE.

Blanc-mange, almond 285 Blanc-mange, in colors.. .288

Blanc-mange, arrow-root. 286 Blanc-mange, Irish moss. 287
Blanc-mange, corn starch.286 Blanc-mange, isinglass. ..287

Blanc-mange, farina 286 Blanc-mange, manioc. . . .287

Blanc-mange, fruit 286

Blanc-mange, farina-fruit. 286
Blanc-mange, gelatine. . .287

Blanc-mange, quince. . . . 287

Blanc-mange, sago 288

Blanc-mange, tapioca. . . . 288
CREAMS.

Cream, angel 289 Cream, Oriental 291

Cream, apple 289 Cream, peach 291

Cream, Bavarian 289 Cream, pine-apple 292

Cream, chocolate 289 Cream, Princess 291

Cream, coffee 289 Cream, rice 292

Cream, Charlotte 290

Cream, Duchess 290

Cream, fruit 290

Cream, gooseberry 290

Cream, Oak Park 290

Cream, orange — 2 recipes29i

Cream, Spanish 292

Cream, strawberry (2) ... 292

Cream, tapioca 293

Cream, vanilla 293

Cream, velvet . '. 293

Whipped cream 293

CUSTARDS, CHARLOTTE RUSSE, Etc.

Custard, baked 294

Custard, boiled 294

Custard, chocolate 294

Custard, lemon 295

Custard, snow 295

Custard, sweet potato. . . . 295
Almond snow balls... . . . .298

Honey, French 298

Honey, lemon ......... .298

Lemon butter 298

Meringue, apple 296

Meringue, corn starch. . .296

Rice balls 297

Rice Handy- Andy 297

Apple island 296 Snow balls 297

Charlotte Russe 295 Souffle vanilla 288

" " Mississippi. 296 Syllabub --293

Hen's nest 296 Thickened rice 297

Honey, artificial 298 Trifle 297

ICE CREAMS, SHERBETS, WATER ICES.

Ice cream, chocolate. 300-301 Sherbet, pine-apple 302

Ice cream, cocoanut 301

Ice cream, coffee 301

Ice cream, fruit 301

Ice cream, lemon, 2 recipes3OO

Ice cream, tea 301

Icecream,vanilla,2 recipes3OO

Delmonico 302

Sherbet, lemon 302

Sherbet, strawberry 302

Ice, currant 303

Ice, lemon — 2 recipes. . . . 303
Ice, orange — 2 recipes3O3~3O4

Ice, pine-apple 304

Ice, raspberry ..304

Ice. strawberry. .... . . . .304

Ice, watermelon,. ..... . .304

493

Drinks.

INDEX.

Fruit.

TABLE

Care of coffee-pot 306

Chocolate 309

Chocolate, egg ' 309

Cocoa, breakfast .309

Cocoa shells 309

Coffee-browning 305

Coffee, " to boil or not " . . 306
Coffee, with boiling water.3o6
Coffee, with egg 306

DRINKS.

Coffee, dripped 307

Coffee, steamed 307

Coffee for festivals 307

Coffee, Vienna 308

Coffee, rye 308

Mixing coffee 305

Substitute for cream 308

Tea 308

Tea, iced 309

SUMMER DRINKS.

A freezing mixture 309

Bottled soda water 309

Cider, mulled. 312

Cider, to keep 313

Cream nectar 310

Cream soda 310

Ginger nectar --3IO

Ginger pop 310

Grape cordial 311

Harvest drink 311

Hydromel. . . 311

Imperial 311

Lemonade 311

Lemonade, powdered ....312

Lemonade, portable. . .'. .312

Lemon soda 312

Lemon syrup 312

Mead 312

Mixed syrups .312

Orgeat 313

Orange syrup 313

Pine-apple syrup 313

Refreshing drink 314

Raspberry nectar 313

Strawberry syrup 314

Sugar nectar 313

Syrup of vinegar 314

Unfermented wine (2). . .314

FRESH FRUIT.

Almonds 318

Ambrosia 316

Apples ..316

Bananas . 3 1 5

Blackberries 315

Cocoanut 316

Frosted fruits 317

Grapes 316

Grapes, to keep fresh. . . .317

Iced currants 317

La Composite 316

Melons . .317

Nutmeg melons -. .318

Oranges 316

Peaches 316

Pears , 316

Raisins 317

Watermelons : 317

CANNED FRUIT.

General directions 318

Apples 321

Elderberries 320

Pears 320

Peaches .320

Pie-plant. ,. ....... . .320

Pine-apple 321

Pumpkin 321

Raspberries 320

Strawberries -319

Tomatoes 321

Tomatoes, whole 321

494

Fruit S.auoe.

INDEX.

Jelly, Preserve*, eta.

FRUIT SAUCE.

Apples, baked — 2 recipes .323 Apples jellied 324

Apples, boiled 322 Apples, stewed — 2 recipes324

Apples, boiled, spiced 323

Apples, compote of. . . . .323

Apple sauce, cider 324

Apple croutes 322

Apple, dewdrop 323

Apple sauce, dried 324

Apples, fried 324

Apples in jelly 322

Berries, stewed 325

Cranberries — 3 recipes. . .325
Currants and pie-plant.. .325

Peaches, stewed 326

Plums, stewed 326

Prunes, stewed 326

Quinces, baked. 325

Raisins, stewed 326

JELLY.

To test jelly 327

To turn jelly out 327

To weigh fruit juice 329

Apple jelly 327

Blackberry jelly 327

Calf 's-foot jelly 331

Cherry jelly 328

Crab-apple jelly 328

Currant jelly (2) 328-329

Dried apple jelly,2 recipes328
Grape jelly, 3 recipes . 329-330

Jelly of two colors 332

Lemon jelly 330

Peach jelly 330

Quince jelly 331

Raspberry jelly 331

Tapioca jelly 331

Wild plum jelly 331

PRESERVES, JAMS, MARMALADES, Eto.

To clarify sugar 333 Peach rolls 338

Apple butter — 3 recipes. .341

Apple marmalade .339

Apple preserves T. 334

Blackberry jam 338

Cherry marmalade 340

Cherry preserves 334

Cherries, to dry 342

Citron preserves 334

Crab-apple preserves. 334-335

Cranberry preserves 335

Currant jam 338

Currants, to dry 342

Damson plum preserves. .335

Gooseberries, to dry 342

Grape preserves 335

Orange jam 339

Orange marmalade 340

Peach marmalade 339

Peach paper 338

Peach preserves • • 335

Peaches, to dry 342

Pear preserves 336

Persimmons, to keep 342

Plum butter 341

Plum-tomato preserves.. .336
Preserved orange peel. . .338

Pumpkin preserves 336

Quince marmalade 340

Quince preserves 337

Raspberry jam 339

Strawberry jam 339

Strawberry preserves. . . .336

Tomato butter 342

Tomato figs 338

Tomato jam 339

Tomato preserves 336

Watermelon rinds 337

White currant jam 339

Wild plum marmaUde. . .340
Wild plum preserves. . . .337

495'

FiO.te« — Vinegar.

INDEX.

Pienics, etc.

SOUR PICKLES.

Artichokes 344

Cabbage 345

Cabbage, red . . , , : 346

Cauliflower 346

Cherries, 2 recipes 346

Chow-chow 346

Cucumbers, to keep firm. 343

Cucumbers 344

Cucumber pickles, fi^sh. .345

Cucumber mangoes 345

French pickles 347

Higby 349

Jackson pickles 349

Lemons 351

Mangoes 347

Mixed pickles 350

Mushrooms 348

Nasturtions 347

Onions, silver skinned.. . .348

Onions, spiced 348

Piccalilli 350

Peppers, stuffed 348

Plum-tomatoes 348

String beans 350

Tomatoes — 2 recipes .... 349
Walnuts 351

SWEET PICKLES.

Apples, sweet 351

Beets 355

Blackberries 355

Cantaloupe 352

Citron 352

Crab-apples 351

Cucumbers, ripe (2) 353

Grapes 353

Huckleberries . • • 355

Peaches --354

Pears — 2 recipes 353

Pine-apples 353

Plums 354

Plum-tomatoes 354

Quinces 354

Raisins 355

Rhubarb, spiced 355

Strawberries 355

Tomatoes, green 353

Watermelon rinds 352

VINEUAR.

Apple vinegar 356 Lemor* vinegar 357

Beet vinegar 356 Potato vinegar 357

Cayenne vinegar 356

Celery vinegar 356

Clover bloom vinegar. . . .356

Corn vinegar 356

Currant vinegar 357

Honey vinegar 357

Horse-radish vinegar 357

Raspberry vinegar 357

Rhubarb vinegar 357

Spearmint vinegar 358

Spiced vinegar 358

Sugar vinegar 358

Tarragon vinegar 358

Tomato vinegar 358

PICNICS, LUNCHES, ENTERTAINMENTS.

Suggested dishes 359 Potential energy of food. 367

Five food principles .... 368
Uses of food in body. . . . 369
Evidences of good health369

Quantities required 360

School lunches 361

Lunches for traveling ... 361

Luncheons 362-363

Holiday menus 364-366

Chafing dish cookery . . . 370
French translations. 37 1-37 5

496

To a Young Wife.

INDEX.

Carving,

USEFUL HOUSEHOLD HINTS,

TO A YOUNG WIFE.

An old citizen's letter, 377

COLORED PLATES.

Description of 381

DINNER ETIQUET.

Whom to invite 384 The table 386

Form of invitation 385 Serving the dinner 386

" Dinner is ready " 385 Hints to the invited 387

BILLS OF FARE.

Dishes suggested 389

CHILDREN'S PARTY.

Suggestions for 392

CANDY-MAKING.

Almond taffy 396 Fruit candy 397

Anabel's candy .397

Butter scotch 396

Chocolatecaramels(2)394-395
Chocolate candy,2 recipes395
Chocolate cream drops. . 395

Christmas candy 394

Cocoanut cream candy.. .395

Cocoanut macaroons 397

Cocoanut taffy 396

Cream taffy. . . . ^ 395

Excelsior cream candy. -.393

Hickory-nut macaroons . . 397

Horehound candy 397

Lemon macaroons 397

Lemon taffy 396

Maple caramels 394

Molasses candy— 2recipes394

Peanut candy 396

Popcorn balls 398

Snow candy 396

Sugar kisses 397

Vinegar Candy 396

CARVING.

With illustrations 398-400

INVALID COOKERY.

A word to the wise 401 Cream soup 406

Apple drink — 2 recipes. .402

Baked milk 403

Beaten egg 403

Beef extract, Mrs. G.'s. . .405

Beef, raw 405

Beeftea 405

Broiled chicken 404

Broth — 2 recipes .405

Broth, mutton -4°6

Corn for weak stomachs. .406

Cracker relish 406

Cracker and egg 406

Crust coffee 402

Dried flour 407

Egg and sponge cake. . . .406

Egg lemonade 403

Flaxseed lemonade 403

Gruel, boiled flour 405

Gruel, Indian meal 404

Hop tea 402

Jelly — 5 recipes 404

Lime water and milk. . . .403

Milk porridge (2) 405

Milk punch 402

497

Invalid Cookery.

INDEX.

Remedies.

INVALID COOKERY-Continued.

Mulled buttermilk 402

Panada 406

Panada, cider 406

Refreshing drink 402

Roasted potatoes 404

Tamarind water 402

Toast water 402

Tomato custard 407

Whey, alum 403

Whey, buttermilk 403

Whey, rennet 403

Whey, wine 403

THE NURSERY.

Bathing infants 407 Nursing bottles, to cleanse4o8

Biting finger nails, to cure.4i I Rocking the baby 408

Croup, simple treatment.. 410

Earache 410

Ear, care of the 410

Milk for the baby 407

Nose bleed 410

Save yourself 409

Substances in the nose. . .410

To mothers 408

Turn the baby over. ... 408

Vermin in heads 411

Whooping cough cures.. 411

Nursing bottles 407

REMEDIES.

Aqua ammonia for nausea4i2 Hot drops for cholera. . . .414

Hydrophobia (2).

Baldness, to cure 417

Bearing down 419

Blackberry cordial 414

Burns, to cure. . . , 418

Bunions 415

Chapped hands, to cure. .413

Chilblains 415

Citric acid 418

Cold, excellent remedy. . .413

Constipation 418

Corns 415

Cough, dry irritating. . . .414
Cough, home remedy for. 41 3

Cough syrup. ... 414

Cut or bruise, best remedy4!2

Diphtheria 414

Discoloration of the skin. 41 2
Disinfectants — 3 recipes. .412

Eyes, weak 413

Eye water for weak eyes. 41 3
Eye water, very superior. 41 3

Felon, to cure 416

Frozen feet 415

Herbs, to steep 412

Hops, to heat 418

. . .419-420
Inflammatory rheumatisirmp

Liver bitters 415

Lockjaw 419

Linseed poultice 417

Mustard poultice 416

Moles, to remove 416

Neuralgia cure. . , 418

Neuralgia, lemons for. . . .418

Night-sweats 419

Ointment for bruises, etc. 41 3

Piles 419

Piles, dieting for 419

Poisons 416

Poison ivy or bee sting.. .416

Refreshing wash 411

Ringworm 420

Sleeplessness 417

Smallpox and scarlet fever42O
Sore throat, inveterate . . .414

Sprain, best cure 412

Stimulating sponge bath. 412

Tooth-ache 418

WTarts, to cure 416

Warts, to remove 416

498

Beds— Lamps.

INDEX.

Laundry — Dye^.

CARE OF BEDS.

Beds and bedding 420-426

CARE OF LAMPS.

Suggestions for 426

THE LAUNDRY.

Blankets, to wash 432 Lace, white Spanish 435

Blue, a fast color 432

British enamel 429

Calico liable to fade 432

Chamois skin, 433

Cleaning clothes wringers43i

Cleaning white fur 435

Clothes lines, pliable. . . .432
Eureka cleansing fluid. . .438

Flannels 432

Folding a shirt 431

Holders 431

Linen suits 433

Magic washing soap 428

Red table linen 433

Removing fruit stains. . . .434
Removing grease spots. .434

Removing mildew 434

Removing tar 434

Rene wing black woolens. 43 1>
Renovating black silk. . .435

Renovating carpets 438

Smoothing irons, to clean43:?

Hose 433 'Soap— 12 recipes436, 437,438

Imperial star blueing. . . .429 Starch, 4recipes..430, 432, 433

Ink stains 435

Ironing a shirt 430

Iron rust 434

Javelle water 434

Lace, black 435

•435
•435

Lace collars, doing up.
Lace mitts, to color. .
Laces 435

Starching shirts 430

Stiffening black goods. . .433
Towels, colored borders.. 432

Washday 427

Washing fluid 428

Wash-tubs — to save 43 (

White clothes — put away43.';
Woolen pants 433

DYES.

Annato 439

Black — 2 recipes. 439

Blue 440

Blue, navy 440

Brown 440

Brown, seal 440

Canary, for cotton 440

Composition 440

Green — 2 recipes 441

Orange — 2 recipes 441

Purple 441

Red — 2 recipes 441

Red, madder 442,

Red, Turkey 442

Wine 442

Yellow for cotton 442

MISCELLANEOUS.

Bad breath

Bed bug poison 457

Bloom of youth 443

Burning chimney .458

Camphor ice 443

Carpet cleaner 456

Cement, crockery 457

Cleaning brass or copper. 450

Cleaning house 451-454

Cleaning silver 450

Charcoal preservative. . .445
Cologne water

499

Farmers' Department.

INDEX.

Cutting Up Meats.

MISCELLANEOUS Continued.

Court plaster, to make. . . 445
Digestion of food. . .446-447

Dry Shampoo /\/\<\

Fire Kindlers 458

Freckles, to remove 443

Foods in season 448

Furniture polish . .450 and 457

Grates — to blacken 456

Grease spots 456

Hair brushes 445

Hair crimping 444

Hair wash — 2 recipes. . . .444

Home-made carpet 455

Honey, candied 445

Indigestible foods 447

Ink, indelible 458

Ink, marking 458

Ink stains 456

Kalsomine 455

Liquid glue 457

Moths — to destrop 457

Oil-cloths — to clean 457

Oriental cold cream 443

Paint for floors 450

Paste that will keep 457

Patching carpets 456

Roaches — to destroy. . . .457

Scent powder ^/\/[

Shellac for floors 450

Stain for floors 450

Stair carpets — to save .(2)455

Softening of hands 443

Sweeping carpets 45 G

Tinware — to mend 458

Tooth paste 444

To beautify teeth 444.

Wax from comb 47$

Whitewash 454

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