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PAR EXCELLENCE
MANUAL OF COOKERY,
CONTAINING
CHOICE RECIPES,
contributed and
approved by the
best housekeepers
skilled in cuisine, the
whole carefyHy arranged and
compiled for St. Agnes Guild of the
J^^., Church of the Epiphany,
by a committee.
\\
"She riseth while it is yet night and giveth meat to her
household, and a portion to her maidens."
Proverbs Ji-iJ.
CHICAGO:
Published under the Auspices of the Guild.
C 5^
Copyrighted
By St. Agnes Guild.
OBO T HALLA. PBIUTBR AND BIlftJER, 61. 63 & 66 DEARBORN ST. . OHJOAOO
CONTENTS.
(SEE INDEX AT THE END. )
SOUPS r — 12
FISH 13—18
OYSTERS 19- 22
MEATS 23—30
POULTRY 31—36
ENTREES, ETC 37—44
VEGETABLES 45—50
SALADS 51—56
PICKLES '. 57—64
BREAD, ETC 65—78
PASTRY, PIES, ETC 79—86
PUDDINGS, CUSTARDS, CREAMS, ETC 87—106
CAKES 107—122
ICES, BLANC MANGE 123—129
FRUIT JELLIES; PRESERVES 132—138
BEVERAGES 139-141
CANDY 142 — 145
MISCELLANEOUS RECIPES 147—153
i-i
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PREFACE
Much of value that relates to modern cuisine lives not on the
pages of cook books, but rather in recipes, directions and sug-
gestions, passed oftentimes from mouth to mouth, hand to
hand, penciled on some fly leaf, sent in a letter, pinned up here
and pasted there. Of late much attention has been bestowed
upon domestic cookery; costly and valuable treatises have always
been in the market, and new ones on the subject are constantly
appearing, but all these more or less lack the originality and
force imparted by the skill and experience of the frugal house-
wife. The Guild has therefore sought to preserve the unwritten,
legendary and traditional by obtaining, when possible, the
original recipes from the most skillful and successful house-
keepers, together with their suggestions and directions, added
from experience. This publication has no pretension as a treatise?
but is to be regarded rather as a sort of condiment, an appetizer,
a delicacy in the art, so that by its use the action required of the
housewife in preparing daily for the continual round of meals
may not be confined to the cook-room, but legitimately trans-
ferred to the table — to the appetites of those that gather
round it.
For the Guild by the Committee.
Chicago, Easter. 1888.
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SOUPS.
'Wobie deeds are held in honor
But this wide world sadly needs
Hearts of patience to unravel this —
The worth of common deeds."
— Anon.
STOCK FOR SOUPS.
To every pound of meat and bone allow one quart of cold wa-
ter, one even teaspoonf ul of salt, and half a saltspoon of pepper.
Boil slowly but steadily, allowing one hour for each pound of
meat. Skim carefully as often as any scum rises to the surface.
Strain when done into a stone crock kept for the purpose, and
when cold remove the cake of fat which will rise to the surface.
If the stock is to be kept for several days leave the fat on until
ready to use. Fresh and cooked meats may be used together.
This stock will keep at least a week. Just before dinner each
day it is only necessary to heat thoroughly, and by adding
different flavorings and vegetables, you can have a new soup
each day.
AMBER SOUP.
A large soup-bone boiled four hours with one chicken and
small slice of ham. Then add one-half onion, one-half of a carroty
2 SOUPS.
one piece celery, two pieces parsley, two summer savory, one
thyme, three cloves, pepper and salt. Let it boil one hour
longer and strain into earthen bowl to stand over night. Take
off the fat and take out the jelly Avithout disturbing the
settlings. Add the well-beaten whites of two eggs and the
shells. Boil one minute and skim well. Run the soup through
a jelly bag. Color with burnt sugar and season with sherry
wine when ready to serve.
BEAN SOUP.
Mrs. H. L. Hammond.
One pint of picked beans ; wash and put on the fire with two
quarts of cold water, a slice of salt pork, one very small red
pepper, and a little salt. Boil two hours, or until beans are well
cooked, strain through colander, and add milk or cream.
BEAN SOUP.
Mrs . Ryer.
Two pounds of salt pork, one quart of beans. Par-boil, and
chop three onions. Boil slowly about six hours. Strain
through a sieve. Serve with cubes of toast.
BEEF SOUP.
Any beef steak or roast beef that is left from previous meals can
be used in this manner. Cut all the lean meat in small dice
and roast them lightly in butter. Put in your saucepan two
sliced onions, two carrots, half a turnip, half a pound of butter
or the drippings from the roast or soup will do, let it all brown
thoroughly, add one teacupful of floor and mix well. Have
two and one-half quarts of stock boiling in the meantime, and
add to the above, also ad4ing one bay leaf, salt and pepper and
a little celery, letting it all boil for two hours; during this time
boil half a pound of barley well done in several waters, strain
your soup, mix in the beef and the barley (off which the water
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SOUPS, 6
should be strained) allowing it to boil fifteen minutes, then
season with a little Worcestershire sauce and sherry.
CARROT SOUP.
Cover the bones of any cold roast meat with two quarts of
cold water; add one onion sliced and fried in butter, then one
potatoe and one turnip, and six medium sized carrots, all pared
and sliced. Simmer until the vegetables are tender, strain
through a sieve, remove the bones and press the vegetables
through. There should be about a quart and a pint. Put a
spoonful of butter in a saucepan, stir in a spoonful of flour, and
when smooth add the broth of puree, from which you have
skimmed the fat. Season with salt and pepper, and add half a
pint of hot cream. It should be as smooth as velvet and of the
consistency of pea soup.
CELERY CREAM SOUP.
Mrs. H. H. Brown.
Add to a pint of milk, a tablespoonf ul of flour, one of butter, a
head of celery, a large slice of onion and a small piece of mace.
Boil celery in a pint of water from thirty to forty-five minutes;
boil mace, onion and milk together. Mix flour with two table-
spoonfuls of cold milk, and add to boiling milk. Add butter
and season with salt and pepper to taste. Strain and serve
immediately. This is improved by adding a cupful of whipped
cream when soup is in tureen.
CELERY CREAM SOUP.
Mrs. C. S. McHenry.
One quart milk with a cup of cream, one teaspoonf ul of celery
extract. Let cream and milk come almost to a boil, then
add the extract, and thicken a little with flour and water. ( In
the meantime cut bread up in small pieces about the size of
dice, and fry in butter to a nice brown. ) Place the fried bread
in a dish that it is to be served in and pour soup over it. Season
4 SOUPS.
ivell., but not until it is ready to serve. To be eaten as soon as
ready.
CREAM OF CELERY.
Put one quart of veal stock into the saucepan, with six stalks
of celery cut into half-inch pieces, one onion quartered, one
blade of mace, a few whole peppers, salt. Boil one hour. Rub
though a sieve and add one quart more of veal stock. Boil ;
then set on back of range to keep hot. Boil three pints of
cream and strain into soup. Serve with small pieces of toast.
CLAM BROTH.
Chop up twenty-five small hard-shell clams. Then put them
into a saucepan with their own liquor and a pint of water.
Simmer fifteen minutes and strain. Add a dash of cayenne
and a pea of butter. Just before serving add a gill of hot
milk. Serve in thin tea or after-diner coffee cups. When the
clams are purchased in the shell and home facilities for open-
ing them are poor, wash them well. Cover them with hot water
and let them cook until the shells open. When cool, re-
move the shells, chop the clams fine and if the water has not
been made too salty, use it.
BISQUE OF CRABS.
Twelve hardshell crabs, one half pound butter, one teacup-
ful of cold boiled rice, one heaping teaspoonful of salt, one
soup bunch, one dozen whole peppers, three quarts of stock,
yolk of one egg^ one quart of warm boiled milk. Boil the
crabs for one-half hour, then strain. When cold, break apart
and pick out the meat. Put the under-shell and claws in the
mortar, and pound as smooth as possible with the rice and but-
ter. Put this in a saucepan and add the stock, herbs, salt and
"peppers. Boil slowly for one hour, pour through a sieve, working
as much of the pulp through as possible. Keep the soup warm
but not boiling, and add the milk with the beaten yolk slowly
stirred into it. The milk should be warm. Season to taste.
SOUPS. o
Heat the crab meat in, a little boiling water, drain, and put
into a hot tureen and pour the soup in it. Serve.
CREAM SOUP.
Two quarLs of good stock (beef or veal), one cup of sago, and
one soup bunch. Boil well and season with pepper and salt.
Strain carefully, and add one pint of cream.
CREAM OF CEREALINE.
Into two quarts of veal -or chicken stock stir two cupfuls
of "Cerealine;'^ boil for ten minutes; season with salt and pepper;
rub through a sieve; return all to a soup kettle; add one cupful
of milk, and bring it to a boil again; beat the yolks of two eggs
very lightly, and put into a tureen; pour over them one cupful
of boiling cream; stir well together, and follow with the hot
soup, and serve with croutons of fried bread.
CREAM OF RICE.
Wash a half pound of rice, and put it into a saucepan with
two quarts of stock. Boil slowly for an hour; then rub the
rice through a sieve twice, return it to the stock. Salt and
pepper to taste. Care must be taken that the rice does not
stick to the bottom of the saucepan. Set on the back of stove
until wanted. Beat up the yolk of two eggs; add them slow-
ly to a quart of warm boiled milk. Pour the milk into the
soup, which must not be too hot. Serve in hot tureen.
JULIENNE SOUP.
Time, one hour and a half. Three quarters of a pound
of carrots, turnips, celery, onions, one large cabbage-lettuce, two
ounces of butter, two lumps of sugar, five pints of clear soup,
or medium stock.
Weigh three-quarters of a pound of the above named vege-
tables, and cut them into strips of about an inch and a half
long, taking care they are all the same size; wash them in
6 SOUPS,
cold water, and drain them very dry; then put them into a stew-
pan with the butter, and the sugar pounded. Set it over a quick
fire for a few minutes, tossing them over frequently until they
are covered with a thin glaze, but on no account allow the
vegetables to burn; then add five pints of clear soup, or medium
stock, cut the lettuce into pieces, and put it into the soup, and
let it all stew gently for an hour or more,
COOD FAMILY SOUP.
Take two pounds of coarse lean beef and half a pound of
lean bacon in thin slices, and fry them with three slices of
onions and a small fresh cabbage chopped. Put all into a stew-
pan with two pounds of potatoes, three ounces of rice, two car-
rots, and one turnip, sliced, two teaspoonfuls of salt, and one of
pepper. Pour over at first two quarts of water, and set the
pan over a slow fire; skim carefully, and add by degrees two
quarts more of water. Take out the potatoes when done, and
mash them. After it has stewed three hours, take out the
meat, and let the soup simmer another hour; then strain it
and thicken it with the potatoes rubbed through a colander.
MULLACATAWNEY SOUP.
Brown an onion and turnip with a small slice of ham in
a saucepan, mix in one cupful of flour, pour over it one-half
gallon boiling stock, add two cans tomatoes and three large
sour apples, cut up, and let it boil two hours, strain all through
a fine sieve, cut in small pieces the meat of one-half a chicken,
and add with one-half pound boiled rice to the above, season
with two teaspoonfuls of curry powder, salt and pepper to
taste.
NOODLE SOUP.
Break two eggs into a bowl; beat until light, adding a pinch
of salt; then work in flour (with your hand) until you have
a very stiff dough ; turn it on your moulding board, and work
until it is as smooth as glass; pinch off a piece the size of a
i. c. silliman,
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SOUPS. 7
walnut, and roll it as thin as paper; then with a sharp knife
cut off very narrow strips; proceed in the same way until all
your dough is cut. Have prepared some good veal, chicken, or
any other kind of broth, well seasoned, one-half an hour before
you serve dinner, drop in the noodles. Be sure the soup is boil-
ing. Add a little parsley. If the noodles are made according
to directions they will be found far superior to macaroni.
OYSTER PLANT SOUP.
Mrs. Graeme Stuart.
To one quart of milk take three bunches of oyster plant,
scrape and clean, cut into pieces of half an inch thickness,
and let stand in salt water fifteen minutes. Put on to boil
with enough water to cover. When tender, have ready one
quart of milk (do not turn the water off ), a piece of butter,
pepper and salt to taste, and let come to a boil; use cracker
meal to thicken, if preferred.
PEA SOUP WITHOUT MEAT.
Time, three hours. One pint of split peas, three quarts of
water, six large onions, outside sticks of two heads of celery,
one bunch of sweet herbs, two carrots, a little dried mint, a
handful of spinach, a few bones, or tiny pieces of bacon flavor it
nicely; pepper and salt to your taste.
Boil all these vegetables together till they are quite soft and
tender, strain them through a hair sieve, pressing the carrot
pulp through it. Then boil the soup well for an hour with the
best part of the celery, and a teaspoonful of pepper, add a little
dried mint and fried bread, with a little spinach. A few roast-
beef bones, or a slice of bacon, will be an improvement.
SPLIT PEA SOUP.
Cut two slices of ham and one onion into small pieces and fry
until slightly brown, in a little bacon fat. Cut up one tur-
nip, one carrot and four stalks of celery and add to the ham
and onion, letting them simmer for fifteen minutes, then pour
over them three quarts of hot water, and add a pint of split peas.
» SOUPS.
which have been soaked over night in cold water. Boil gently
until the peas are quite tender, stirring constantly to prevent
burning, then add one teaspoon ful of brown sugar ; salt and
pepper to taste. Rub through a sieve ; return to the fire and let
it simmer for half an hour. Pour into a hot tureen and serve
with fried bread cut into dice.
POTATO SOUP.
Mrs. II. H. Brown.
A quart of milk, six large potatoes, one stalk of celery, an
onion and a tablespoonful of butter. Put the milk to boil with
onion and celery. Pare potatoes and boil thirty minutes. Turn
off the water, mash fine and light. Add boiling milk and the
butter, and pepper and salt to taste. Rub through strainer and
serve immediately. A cupful of whipped cream added when in
the tureen is a great improvement. This soup must not be
allowed to stand, not even if kept hot. Serve immediately and
it is excellent.
POTATO SOUP.S
Boil one quart of milk, when boiling stir in four large potatoes,
boiled and mashed fine. Boil together a few minutes. Season
with butter, pepper and salt. Put a well-beaten egg in the
tureen and into it strain soup.
RICH BRCWN GRAVY SOUP.
Take four pounds of beef steak, quite lean, and fry it a light
brown with three sliced onions; put into a stewpan four
ounces of butte r, and when dissolved, shake it round the pan,
and lay in the meat and onions with a carrot, a turnip, and a
head of celery sliced, a blade of mace, two teaspoonsful of
salt, and a little cayenne pepper. Pour over a quart of clear
stock, and stew gently, adding by degrees two quarts of water,
and carefully removing the scum as it rises. Let it simmer for
six hours, then strain, and, when cool, clear it of the fat. When
heated, add a glass of Madeira or sherry. This is a strong and
rich soup. Serve with boiled macaroni cut in pieces in it.
SOUPS. y
TOMATO CREAM SOUP.
Mrs. Graeme Stuart.
To one can tomatoes, stewed and strained, take one quart
of sweet milk, and let come to a boil, and before putting in
tomatoes, put a pinch of soda in them, so as not to curdle the
milk, season with salt, pepper, and a piece of butter, and a
little flour to thicken. Serve with fried bread cut in small
pieces.
TOMATO SOUP.
Mrs. H. H. Brown.
One quart can tomatoes, two heaping tablespoonsful of flour,
one of butter, one teaspoonful of salt, one of sugar, and a pint
of hot water. Let tomatoes and water come to a boil. Put flour,
butter, and a tablespoonf ul of tomatoes together. Stir into boil-
ing mixture, add seasoning, boil altogether fifteen minutes, rub
through a sieve, and serve with toasted bread. This bread
should first be cut in thin slices; should be buttered, cut into
little squares, placed in a pan buttered side up, and browned in
a quick oven,
TOMATO SOUP.
Mrs. Babcock, Cleveland.
Proportion : To one cup of tomatoes add one cup of water, one
cup of milk, one soda cracker rolled, pepper, salt and butter,
soda the size of a pea put in with the tomatoes to prevent curd-
ling the milk.
TOMATO SOUP.
Mrs. W. A. Hammond.
Three pints beef stock, one half can tomatoes, three good
sized potatoes cut up fine, one soup bunch, pepper and salt
to taste. Strain through colander before sending to the table.
LOBSTER SOUP.
Mrs, A. D. Smith.
Wash and boil shells two or three hours, after picking out
the meat, strain stock and add as much cream and milk
as there is broth. Roll two small crackers and put in, season
with cayenne pepper and salt. After simmering a few moments
10 SOUPS.
add meat of lobster picked very fine and two tablespoons of
butter.
TOMATO SOUP.
Two quarts of tomatoes, peeled and sliced, add three pints
of broth — veal or chicken is best; one tablespoonful minced
parsley, and the same quantity of minced onion, one teaspoon-
ful of sugar; pepper and salt to taste; browned flour for thick-
ening; tablespoonful of butter, fried bread dice. Stew the to-
matoes in the broth until they are broken all to pieces, add
herbs and onion; stew twenty minutes, rub through a colander,
season, thicken with a tablespoonful of browned flour, rubbed
in one of butter; boil two minutes, and pour upon fried bread
in the tureen.
GREEN TURTLE SOUP.
To make this soup canned turtle is generally used, unless you
can get prepared turtle from your caterer, which is by far
the best. One can of green turtle will make one gallon of soup.
Cut the meat in dice pieces, add a little stock, and let it simmer
for ten minutes in this liquor, put the vegetables sliced with
one pound of butter, two slices of ham and a small veal bone
in your pot, and let it all brown thoroughly, mixing a cup of flour
after browning. Pour on this one gallon boiling stock, add
celery, a few tomatoes whole peppers and allspice, and let it boil
three hours, adding enough stock to keep the amount of soup
wanted, strain and season to taste; add one cupful of sherry,
half a cup of madeira, and the juice of a lemon, mix in your
turtle, and the soup is ready to serve.
MOCK TURTLE SOUP.
Prepare your soup in the same manner as for green turtle,
and when strained add meat off from a calf 's foot cut into dice
shape pieces, also add a few quenelles prepared in following
manner : Rub the yolks of two hard boiled eggs very fine, add
the yolks of two raw eggs and one whole egg, seasou with salt,
pepper and a little nutmeg, stiffen to a dough with flour, roll
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every respect to other steamers.
S. T. RORER.
Chicago, Feb. 24, 1888.— After 18 months'
experience with the Arnold Cooker, will
say that if cooks knew its merits they
would have one. Alexander Testault,
Butler for George M. Pullman.
Chicago, Feb. 24, 1888.— We have used
the Automatic Steaji Cooker constantly
for more than three years. It is simply
indispensable. Mrs. H. B. Moss,
Mrs. M. a. Mitchell,
Mrs. C. B. Sawyer,
Mrs. a. W. Simpson.
Chicago, May 11, 1887.— To Housekeep-
ers: Ladies, it gives me pleasure to sub-
scribe words of praise to the capital
workings of the Arnold Steaji Cookeb.
Mrs. Chas. Springer,
Mrs. O. C. Wiedner,
Mrs. G. J. Smith,
Mrs. Geo. Rope.
Each Cooker is accompanied by Explicit Directions, Vcdzuible Recipes, and Dr. B. F.
Beardsley's Great Lecture, "Wfiat to Eat and How to Eat It."
Our Agent will call and sTwto you the Cooker, or tve vxill mail you a circular with fuU
infontvition.
SOLD BY AUTHORIZED AGENTS ONLY.
Address R. C. OWENS, 118 18th St., Agent for
SOUPS. 11
into little balls, the size of a large pea, boil in water twenty
minutes, strain and mix in soup, use the same wine and a little
Worcestershire sauce as for green turtle soup.
VEAL SOUP.
Mrs. W. A. Hammond.
Two quarts good veal stock, one bunch celery, one tea-
cup spaghuetti broken in pieces about an inch long. Cook
spaghuetti in one quart of water until tender; into this strain
the stock and add one bunch of celery. When it has boiled
about five minutes take out the celery; add one teacup of cream,
and season to taste. If you have no cream use milk and one
tablespoonful butter.
VEGETABLE SOUP.
Time, four hours and a half. Three onions, six potatoes, six
carrots, four turnips, half a pound of butter, four quarts of
water, one head of celery, a spoonful of catsup, a bunch of
sweet herbs. Peel, slice and fry the vegetables, etc., in half a
pound of butter, and pour over them two quarts of boiling
water; let them stew slowly for four hours, then strain through
a coarse cloth or sieve; put the soup into the stewpan with the
head of celery. Stew till tender.
FRANK PYATT,
438 W. Madison St., Chicago, III.,
Prescriptions Accurately Compounded
At all Hours Day or Kight.
DROGS, CH[MIGALS M PAIEIT MEDICINES, ETC.
ALL LADIES SHOULD USE
As it is the only article that will successfully keep the hair in curl in the
warmest assembly or ball room, or in the dampest of weather. Mr. Pyatt
is Sole Agent for the United States for this article.
We will also respectfully call your attention to an article called
c "CT IK ID El n^vi: ,
Manufactured by Mr. Pyatt, £or Chapped Face and Hands, Tan, Sunburn,
Freckles, etc. It cannot be excelled. Sold by druggists generally, at
twenty-five cents per bottle.
FISH.
PICKING OUT FISH.
Salmon, pike, bluefisli, wliitefish, trout, carp, trench, gray-
ling, carbel, chub, ruff, eel, whiting, smelt, shad, pickerel, etc.,
are known to be fresh or stale by the smell and color of their
gills, the hanging or keeping up of the fins, and the standing
out or sinking of the eyes. If sturgeon cuts without crumb-
ling, the veins and gristles are a genuine blue and the flesh
perfectly white, it is good. Cod and codling can be chosen by
the thickness near the head and whiteness of the flesh when
cut. Turbot should be chosen by the thickness and plumpness;
if the flesh be thick and the belly of a cream color it will be
palatable; if otherwise, it is not good. The gills of herring and
mackerel should be of a bright red, the eyes full and the fish
stiff; when dusky and faded, and the tails very pliable, they
are stale. The best lobsters are the heaviest if there is no Avater
in them; if fresh the tail will be full of hard or red-skinned
meat. A cock lobster is known by narrow back part of the
tail, and the two uppermost fins within his tail are stiff and
hard; the hen is soft and the back of her tail broader. If the
flesh of pickled salmon feels oily and the scales stiff and shi-
ning, and it comes in flakes and parts without crumbling, it is
fresh and good, but not otherwise,
BAKED FISH.
Scale, wash and wipe dry, inside and out, a 2 or 3 pound fish.
Make a stuffing as follows: One pint grated bread; two
tablespoonfuls melted butter, pepper and salt to taste, one
raw egg, a little celery salt, one onion chopped fine, is, to my
14 FISH.
taste, an improvement, but can be omitted, if not liked. Care
should be taken not to wet the bread-crumbs; the egg and
melted butter will moisten sufficiently. Tie over the fish thin
slices of salt pork, fill a dripping pan half full of hot water,
then, if you have not a wire grate, place the gridiron on the
pan, and after laying the fish on the gridiron cover all with
another pan, bake in a hot oven till the pork is well shrivelled,
then remove the upper tin, allowing your fish to brown. One
and a half hours will cook thoroughly, if a steady fire is kept.
BAKED BLUE FISH.
Split the fish open, remove the bone, and lay it in pan, skin
next to pan, which should be buttered beforehand, season
with salt and pepper, sprinkle over the fish melted butter, and
put in oven to bake, in the meantime strain the contents of a
tomato can, and mix with a little cracker crumbs, season with
salt, pepper, a little Worcestershire sauce and ground mace,
pour this over the fish when half done, just enough to cover
lightly, and bake to a finish, the rest of the sauce may be kept
hot and sent to the table with fish. All fish baked in this
manner will prove very delicious.
BOILED FISH.
Delmonico's Method.
From a reliable source, the following is presented as Del-
monico's method for boiling fish: The fish should be washed
as little as possible, and whitefish, after being cleaned and
wiped with a damp cloth, should have the stomach stuffed with
salt for an hour or two before cooking. Fish should be put on
in cold water, so that the inner part may be sufficiently done,
and it is also less liable to break. This rule holds good, ex-
cept for very small fish, or for salmon boiled in slices, when
boiling water should be used. The time may be easily known
when it is ready by drawing up the fish-plate and trying if it
will separate from the bone. A little salt and vinegar should
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FISH. 15
always be put into the water. Some prefer their fish boiled in
what is called a court bouillon, and this is how it is done: Lay
the fish in the kettle with enough cold water to cover it, add a
glass of wine or vinegar, some sliced carrot and onions, pepper,
salt and a laurel leaf, a bunch of parsley, a fagot of sweet
herbs, or some of the same tied up in a muslin bag. These
seasonings impart a fine flavor to most boiled fish, excepting
salmon, and for fresh-water fish it is considered very useful for
getting rid of the muddy taste they often have.
SALT CODFISH IN CREAM.
Pick the fish very fine and let it soak for four hours, wash
ofE this water and let it soak for one hour in boiling
water, do not boil, put in a saucepan one-half cup good butter,
when melted stir in one-halfcupful of flour and then one pint
of boiling milk, let it come to a boil and strain; strain your
codfish very dry and mix in the above sauce, when it is ready
to serve.
ESCALLOPED FISH.
Mrs. Graeme Stewart.
Boil a white fish; when cool, pick into small pieces, and but-
ter some shells, or individual dishes. A layer of fish, then
cracker meal, season with bits of butter, salt and pepper, and
so on, till the dish is full. Have ready one-half pint cream,
and same quantity of milk, with an egg beaten into it, pour
over the fish just as much as possible, so that the fish will be
very moist when done. Put the shells in a dripping pan with
a little water in the bottom, so as not to burn, and brown
nicely for fifteen minutes. Serve with drawn butter sauce,
flavored with Worcestershire, or chopped parsley, as desired.
FISH BALLS.
Mrs. Babcock, Cleveland.
One and a half cups of fish after it is prepared, three cups
of potatoes mashed, whites of two eggs beaten to a stiff froth.
Mix and fry as doughnuts.
16 FISH.
FISH BALLS NO. 2.
Mrs. E.J. Hill.
One and a half cups o£ fisli, two cups mashed potatoes, one
egg, a small piece of butter (about a tablespoonful), and a
small quantity of black pepper, mix well and fry in a spider
with plenty of sweet lard.
CODFISH CAKES.
One pint of codfish picked up fine, one quart of potatoes, two
eggs^ three tablespoonsful milk, a little pepper, and butter the
size of an egg. Put the pared potatoes in a kettle, turn cod-
fish over them, cover well with cold water. Boil till potatoes
are cooked. Then drain through a colander, mash fine; put in
the butter, pepper and milk. Beat well — the longer the better.
Then add eggs well beaten. Have fat hot, as you would have
for fried cakes. Drop it into the lard by the spoonful and fry
until brown. To bake this codfish, grease a tin, put the codfish
into it and bake until brown; then turn it out on a platter to
serve with drawn butter over it.
FISH BALLS.
One pint of finely chopped cooked salt fish, six mediura-
eized potatoes, one egg, one heaping tablespoonful of but-
ter, pepper, two tablespoonfuls of cream, or four of milk.
Pare the potatoes, and put on in boiling water. Boil half an
hour. Drain off all the water, turn the potatoes into the tray
with the fish, mash fine and light with vegetable masher. Add
the butter, pepper, milk and eggs, and mix all thoroughly.
Taste to see if salt enough. Shape into balls the size of an
egg and fry brown in boiling fat enough to float them. They
will cook in three minutes and be a beautiful brown if the fat
is smoking hot.
FRESH MACKEREL BROILED.
Split the fish open, remove the backbone and broil over a quick
fire, basting it freely with butter, season with salt and pepper,
and serve it with parsley butter, and slice of lemon.
FISH. 17
SALT MACKEREL.
These fish should be soaked in fresh cold water for twenty-four
hours, when they are ready for use.
BROILED SALT MACKEREL.
Handle in the same manner as a fresh mackerel, only leave
out salt and pepper and parsley butter, baste with butter while
broiling.
SALT MACKEREL BOILED.
Boil about ten minutes and serve with melted butter poured
on them.
BOILED SALMON.
Time, according to weight. One salmon, four ounces of salt
to one gallon of water.
Salmon is put into warm water instead of cold, in order to pre-
serve its color and set the curd. It should be thoroughly well
dressed to be wholesome.
Scale it, empty and wash it with the greatest care. Do not
leave any blood on the inside that you can remove.
Boil the salt rapidly in the fishkettle for a minute or two,
taking off the scum as it rises; put in the salmon, and let it
boil gently till it is thoroughly done. Take it from the water
on the fishplate, let it drain, put it on a hot folded fish-napkin,
and garnish with slices of lemon. Sauce: shrimp or lobster.
Send up dressed cucumber with salmon when in season.
MIDDLE SLICE OF SALMON.
Time, ten minutes to the pound. Middle piece or slice.
Boil slowly in salt and water. Salmon should be put into
warm water, which makes it eat firmer. Boil gently. Serve
on a napkin. Sauce: lobster, shrimp, or plain melted butter
and parsley.
BROILED SALMON.
Time, ten to fifteen minutes. Slices from the middle of a sal-
mon, one tableepoonful of flour, a sheet or two of oiled letter
paper, a little cayenne pepper.
18 FISH,
Cut slices of an inch or an incli and a half thick from the
middle of a large salmon; dust a little cayenne pepper over
them, wrap them in oiled or buttered paper, broil them over a
clear fire, first rubbing the bars of the gridiron with suet.
Broiled salmon is extremely rich and really requires no sauce;
nevertheless, one especially intended for it will be found among
the list of sauces.
The slices may also be simply dried in a cloth, floured and
boiled over a clear fire; but they require the greatest care then
to prevent them from burning. The gridiron is always rubbed
with suet first.
Fresh, boiled salmon cold is a delicious fish course for a hot
summer's day dinner. Great care must be taken in the boil-
ing to keep the fish whole. When done it must be placed on
the ice for two or three hours to insure its being not only cold,
but very firm. Serve with a mayonnaise dressing in which
there is a good deal of lemon juice or vinegar.
BAKED SMELTS.
Mrs. Dr. Leroy.
Smelts should be seasoned well with salt and pepper, dipped
in butter, then in flour, and baked ten minutes in a very hot
oven. Serve on buttered soft toast.
FRIED SMELTS.
Open the smelts at the head, draw, wash, and wipe dry, roll
in flour, dip in eg^ beaten with a little milk, season with salt
and pepper, then roll in cracker crumbs and fry brown in hot
lard.
FISH TURBOT.
Mrs, H. H. Brown.
Boil five or six pounds of haddock or whitefish. Take out
all bones, and shred fish fine. Let a quart of milk, a quarter
of an onion, and a piece of parsley come to a boil, then stir in a
scant cupful of flour, which has been mixed with a cup of cold
milk and the yolks of two eggs. Season with half a teaspoonf ul of
white pepper, the same quantity of thyme, half a cupful of but-
ter, and well with salt. Butter a pan, and put in first a layer of
sauce, then one of fish. Finish with sauce, and over it sprinkle
cracker crumbs and a light grating of cheese. Bake an hour
in a moderate oven. This quantity can of course be divided.
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OVERLAND EXPRESS TO COUNCIL DLUFFS and OMAHA
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DAILY CALIFORNIA EXCURSIONS
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Detailed information, maps, etc., furnished on application to the Gen-
eral Passenger Agent at Chicago,
J.M.WHITMAN, H. C. WICKER, E.P.WILSON,
General Manager. Traffic Manager. Cen. Pass. Agent.
OYSTERS.
BROILED OYSTERS.
Select nice, fresh, large oysters, drain and have them dry,
dip one by one into melted butter, and place them in a wire
gridiron, broil over a clear fire. When brown on both sides,
add salt and pepper and baste with plenty of good butter; serve
on toast dipped in hot water and buttered. They must be served
hot to be relished; they are also nice to be served on top of
steaks.
CREAMED OYSTERS.
Mrs. H. H. Brown.
A pint of cream, one quart of oysters, a small piece of onion,
a very small piece of mace, a tablespoonful of flour, and
salt and pepper to taste. Let cream, with the onion and mace,
come to a boil. Mix flour with cold milk and stir in boiling
cream. Let oysters come to a boil in their own liquor; skim
carefully. Drain off all the liquor and turn the oysters into
the cream. Skim out mace and onion and serve.
ESCALOPED OYSTERS.
Mrs. H H. Brown.
Two quarts of oysters, half-cupful of butter, half-cupful of
cream or milk, four teaspoonfuls of salt, half a teaspoonful
of pepper, two quarts of stale bread crumbs. Butter the
escalop dishes and put in a layer of crumbs and then one of
oysters. Dredge with salt and pepper, and put small pieces of
butter here and there in the dish. Now have another layer of
oysters, seasoning as before, then add milk, and, finally a
thick layer of crumbs, which dot with butter. Bake twenty
20 OYSTERS
minutes in quick oven. The crumbs must be light and flakey.
The quantity given is enough for two dishes.
ESCALOPED OYSTERS.
Mrs. C. S. McHenry.
One quart oysters, one quart cracker crumbs, one coffee cup
melted butter, thoroughly mixed through the crackers. But-
ter a deep baking dish, cover the bottom with the crumbs, put
in a layer of oysters, seasoned well with pepper, salt and bits
of butter, then a layer of crumbs, then oysters, and so on
until the dish is full, and pour over the whole one large coffee
cup of cream and bake three-fourths of an hour. (Excellent.)
LITTLE PICS IN BLANKETS.
Select large sized oysters. Cut English breakfast bacon in
thin smooth slices; wrap an oyster in each, fastening with a
wooden toothpick. Season oysters with salt and pepper. Have
frying pan hot, and let them cook long enough to crisp the
bacon but not to burn. This is a nice dish for luncheon.
FRIED OYSTERS.
Roll in cracker crumbs and fry in equal quantities of butter
and lard ; use large oysters ; pepper and salt to taste. .^
FRIED OYSTERS, NO. 2.
Roll in corn meal and fry in hot lard. Serve on a napkin.
OYSTER PATTIES.
Line a deep pie plate or patty pan with a crust, fill with a
fricassee of oysters, cover with a thin layer of good puff
paste, and bake in hot oven.'
FILLING FOR OYSTER PATTIES.
Take two ounces butter, one-half pint sweet cream, pepper
and salt, three tablespoonfuls flour, three dozen count oysters.
Melt the butter, stir in the flour, boil the cream, and stir it in,
cook the oysters in their own broth, till they are just cooked
through, skim off the broth and add to the cream sauce, and fill
the crust.
OYSTERS. 21
DELMONICO'S STEWS.
The following is the formula used at the celebrated restaurants
of Delmonico in New York, where, it is said, the finest oyster
stews in the world are obtainable :
Take one quart of liquid oysters, put the liquor (a teacupful
for three persons) in a stewpan, and add one-half as much more
water; salt, a good bit of pepper, a teaspoonful of butter for
each person, and a teaspoonful of rolled cracker for each. Put
on the stove and let it boil; have the oysters ready in a bowl.
The moment the liquor begins to boil pour in all the oysters,
say ten for each person. Now watch carefully, and as soon as
it begins to boil count just thirty seconds, and take the oysters
from the stove. Have a big dish ready with one and one-half
tablespoonfuls of cold milk for each person. Pour the stew on
this milk and serve immediately. Never boil an oyster if you
wish it to be good.
PICKLED OYSTERS.
One-half ounce each of allspice, mace, cinnamon, cloves, one-
half quart of vinegar, scald all together, then put in your
oysters, let it cool, next day scald all together again, and let cool
for use.
STAR HAM
And Star Boneless
BREAKFAST BACON
T
ARE THE BEST.
For excellence of cure and delicacy of flavor
they are unsurpassed. See that EVERY PIECE
has ** J^rtnour ^ ^n*t^* burnt in on the skin.
For something nice in
4NNi:d meats
Armour's Whole Ox Tongue.
MEATS.
" We are shaped and fashioned by what ■we love." — Goethe.
In roasting beef allow about twelve minutes to a pound; for
mutton about fifteen minutes to a pound.
For broiling always grease the griddle well and have it very
hot before putting on the meat. It is well to cover the meat
while cooking. Frying means cooking by immersion in hot
lard, butter or oil — not, as is generally understood by this term:
cooking in a spoonful of fat, first on one side then on the
other. If the fat is hot enough, a brown crust is instantly
formed on the outside of the article immersed, thereby keeping
the inside perfectly free from grease.
Poultry should never be eaten less than six or eight hours
after it is killed, but should be picked and drawn as soon as
possible.
ROAST BEEF.
A three rib roast weighing ten pounds should be roasted one
and one-half hours in hot oven, so as to have rare. Put in
pan one sliced onion and one carrot, place your roast on top of
vegetables, salt it, put some fat skimmed o££ soups in pan, and
put in oven. When vegetables and meat are brown add one pint
hot water; do not turn the meat too often but baste frequently.
If the sauce gets too low in pan add a little warm water, when
the meat is done strain off the sauce, skim off all fat, season
with salt and pepper and serve.
BEEF A LA MODE.
Buy a good roast — the tenderloin. Have the butcher put in
a good piece of fat before he skewers it. Put in your ham
24 MEATS.
boiler, or a kettle that can be hermetically (air tight) closed,
an inch-thick slice of salt pork cut in small pieces, a pound of
veal, a piece of butter, some salt, two or three cloves, some
whole pepper, one onion cut in quarters, and one carrot quar-
tered lengthwise. Lay the roast in, pour over a spoonful of
vinegar, close and set over the fire, not too hot. In about ten
minutes add a cup of water, and turn the meat, in fifteen,
another cup, and in twenty more, another. Turn occasionally,
but keep closed. Simmer slowly four hours. When done,
carefully place upon a platter, putting a piece of carrot on each
side, top and bottom. Turn all the grease out of the kettle,
pour two tablespoonfuls of water into the kettle, give another
boil, and turn over the meat.
BEEF STEW.
In a stewpan place a large tablespoonful of butter, in which
fry until quite brown two sliced onions, adding while cook-
ing twelve whole cloves, ditto, allspice, one-half a teaspoonful
of salt, and one-half that quantity of black pepper. Take
from fire, pour in a pint of cold water, wherein lay two or three
pounds of tender, lean beef cut in small, thick pieces. Cover
closely, and let all stew gently two hours, adding just before
serving a little flour thickening. A few sprigs of sweet basil is
an improvement.
BEEFSTEAK BROILED.
Butter your steak and broil quickly over a clear fire, season
with salt and pepper, put piece of good butter on plate and
the steak on top and serve at once.
CORNED BEEF.
This meat should be boiled slow and when done take pot and
all from the fire, leaving the corned beef in its stock until
wanted to send to table. Any piece left over to be used
as cold, should be put in this stock and left there until
thoroughly cold, then put on plate in refrigerator.
IT PAYS TO TRADE AT
MCDONALD'S
Popular Market Mouse
466 West Van Buren St.
LXJE carry a large stock of First-Class Goods, consisting of choice cuts of
MEATS, FRUITS, VEGETABLES, CANNED GOODS, Etc.
which we offer to the trade on a strictly cash basis, which means a saving
to the consumer of from 10 to 25 cents on the dollar.
YOUR PATRONAGE IS SOLICITED.
We call for orders and deliver goods promptly, also make a specialty of
Dressed Poultry and Pure Dairy and Creamery Butter. A trial of our
goods is all we ask to make you a steady patron of our house.
Respectfully,
E. H. Mcdonald & co.
LEONARD J. EASTLAND. GEO. DUDDLESTON
EASTLAND k DUDDLESTON.
"liTYrSljjjJll.^,^^.
83 and 8S Fifth Avenue, CHICAGO.
HOTELS, CLUB HOUSES AND RESTAURANTS A SPECIALTY.
MEATS SHIPPED TO ALL PARTS OF THE COUNTRY.
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FINE ICE CREAM and WATER ICES,
CO TO
241
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WEST MADISON STREET.
/ilso .'. lTJ<a:r)ut0:ofurep .'. ot .*. Kir)e .'. v!^0:r)(2ties,
--^WHOLESALE AND RETAIL. •<^--
OFFICE AND FACTORY:
Northeast cor. of Washington Boulevard and Sangamon Street.
DO W
R. E). MORSE.,
LIVERY. BOARDING, SALE STABLES AND COUPE-HANSOM
LINE, 609 & 61 1 W. MADISON ST. TELEPHONE 7079.
MAIN STABLE-804 & 806 W. MADiSON ST. TELEPHONE 7054.
MEATS. 25
CORNED BEEF HASH.
Take cold lean corned beef and chop very fine, chop cold
boiled potatoes, and take, of these half and half, mix with a
little stock and season with a little salt and pepper; sometimes
the corned beef is salty enough to omit the salt, and bake in
oven or fry in pan like small omelets.
TO PICKLE BEEF, HAMS, ETC.
Mrs. Hammond.
To four gallons of water add one and one-half pounds sugar,
or one pint of molasses, two ounces of saltpetre, and nine
pounds salt. Put the whole into a pot and let it boil, being
careful to take off the scum as it rises. Then take it off to
cool, after which cover the meat with it once in two minutes,
boil the pickle, taking off the scum and adding two ounces of
sugar, and one and one-half pounds of salt. The pickle will
hold good for twelve months and is incomparable for ham,
tongues and beef.
BAKED HAM.
Make a crust of water and flour, roll half an inch thick, soak
your ham over night and scrape well, then cover nice and
tight with the crust, so the juice cannot escape, and bake it
till done. Then remove all the crust and serve.
BOILED HAM.
Clean thoroughly before cutting for any purpose. To boil,
put in kettle of cold -water , boil slowly till tender, and, if in-
tended to be eaten when cold, let it remain in the kettle just
as it was cooked until cold.
ESCALOPED HAM.
Chop cold boiled ham until very fine. Scald one pint of
milk and stir into it. Remove from the fire, and add one
well beaten egg and pour into a well buttered dish. Strew a
thick layer of cracker crumbs over the top, and put in pieces of
butter as for escaloped oysters. Season with a little cayenne
pepper. Bake.
26 MEATS.
NEW ENGLAND BOILED DINNER.
Boil one piece of corned beef, brisket part if you can get it»
and a piece of lean salt pork, boil two large carrots, a sweet
turnip, two heads cabbage , two beets, a few onions and potatoes.
Serve the meat and vegetables sliced. Beets should be cooked
separately, also the onions and potatoes, but cook all vegetables,
with exception of the beets, in some of the corned beef stock, to
give them seasoning and flavor.
STEWED KIDNEY.
Cut the kidneys into small pieces. Wash thoroughly. Let
them boil until tender; add to the water in which they are
boiled; butter, pepper and salt, to taste. Stir a little flour in
cold water, and add to thicken the gravy. This may be
poured over buttered toast.
ROAST LEO OF LAMB.
Time, one hour and three-quarters for six pounds. When
cooked, remove the lamb and thicken contents of the drip-
ping pan with flour. Serve with mint sauce and a salad.
LAMB ROAST, MINT SAUCE.
Roast one-quarter lamb, in hot oven, for about forty-five min-
utes. Prepare with sauce, to be served with lamb as follows;
Chop one bunch of mint very fine, rub together with a cupful
of fine sugar, dissolve in one pint wine vinegar, and keep cold.
There are some cooks who will boil the mint sauce. Strain
and serve either hot or cold.
BOILED LEG OF MUTTON, CAPER SAUCE.
Boil a leg of mutton slowly for several hours in salted water.
Boil a few whole turnips with it and serve as a vegetable.
Serve caper sauce as per recipe.
Caper Sauce. — Mix in a pint of allemande sauce, one cupful
of capers and serve.
HOWARD PEARSE. FRED WELCHLI.
530 W^. Van Buren Strekt,
DEALERS IN ALL KINDS OF
mEATS and Pt^OVlSIOJ^S
PERTAINING TO A FIRST-CLASS MARKET.
Orders called for and promptly delivered. C H I C A G O .
WALTER S. ALLEN. J. B. HURLBUT.
WALTKR S. AIvLKN & CO.,
DEALERS IN ALL KINDS OF
FRESH, SMOKED and SALT MEATS,
STAPLE AND FANCY GROCERIES,
Fruits, Vegetables, Poultry and Game, Oysters, Fresh and Salt Water Fish.
529-531 W. Van Buren St., CHICAGO.
FSUMQ
ATHLETIC
GOODSi
^^V For Indoor and Outdoor
SPORTS.
Particular Attention elven to Furnlshlne GYMKA'
SI DM SDPPUE8.
SEND FOR FREE CATALOGUE TO
241 Broadway, « fj fl«,lJ:_,» 9 f)_,, 108 Madison St.»
lEW YORK. A, Ui ii}lMl % SrCSi CHICAGO, ILU
RIDGE'S FOOD FOR INFANTS and INVALIDS.
The MOST RELIABLE FOOD in the world for
INKANTS AND CHILDREN.
THE BEST DIET FOR
GALE & BLOCKI, DRUGGISTS, Western Agents,
111 Kaudolph St., 44 & 46 Monroe St. (Palmer House), and 126 N. Clark St.
(4)
p. B. WEARE & CO.,
Ieain * Meechant®*
®!
193 and 195 SOUTH WATER STREET,
CHICAGO, ILLINOIS.
C. A. Weare, Pres't. P. B. Weare, Treas. J. L. Fyffb, Sec'y.
-^ ESTABLISHED 1862. INCORPORATED 1885. >-
WEARE COMMISSION COMPANY,
GRAIN, PROVISIONS, LIVE STOCK, RICE,
SUGAR, COTTON SEED OIL AND
GENERAL PRODUCE.
1 93 & 1 95 South Water Street,
CHICAGO, ILLINOIS.
MEATS. 27
WHITE SAUCE OR ALLEMANDE.
Put in a sauce pan a cupful of butter, a sliced onion and car-
rot. When melted add a cupful of flour, stir in three quarts
boiling white stock and let it boil one hour, season with salt
and white pepper, strain, beat the yolks of two eggs with the
juice of a lemon and stir into this sauce and keep hot for use.
BAKED MEAT PIE.
Take cold meat and chop finely; then take alternate layers
of the meat and sliced or stewed tomatoes. Put in a buttered
dish ; season with salt, pepper and lumps of butter, and one
small onion chopped. Thicken with a handful of flour, cover
with a rich crust and bake one hour.
HASHED LAMB ON TOAST WITH POACHED ECO.
Any pieces of cold lamb, left over from a dinner, can be use
for the above dish. Chop the lamb very fine, boil two pota-
toes, mash fine, add the lamb and enough Allemande sauce
to make it the consistency of hash, season with salt, pepper and
a little ground mace, have it hot. Serve on toast with a
poached egg on top.
PORK TENDERLOIN.
Cut the tenderloin open ; stew in water till nearly done, then
with a little butter hissing in a spider, fry to a light, brown —
not too hard ; have a small piece of toast buttered for each piece
of meat ; place the meat on the toast, pepper and salt and then
throw a thin milk gravy over all. We call it " quail on toast,"
and think it a very good substitute.
PORK CHOPS.
Trim and dip in beaten egg, then in cracker crumbs seasoned
with salt, pepper, onion and sage. Fry in hot lard twenty
minutes, turning often.
SCOTCH STEW.
Mrs. H.J. Jones.
Three pounds of lean beef passed through a sausage cutter,
taking out all fat and skin, etc., one small onion chopped
fine, salt and pepper to taste. Put in a deep vessel, with one
cup boiling water, cover and stew slowly three hours, then add
a large spoonful of butter.
28 MEATS.
LAMB CHOPS SAUTE, WITH PEAS.
Trim about 12 lbs lamb chops, neat and evenly, place in fry-
ing pan with a little butter, and fry to a brown color, season
with salt and pepper and when done, place the chops on a dish
in a circle, having between each chop a nicely browned piece of
toast, strain the sugar off a can French peas, put the peas in
pan with a piece of butter, salt and pepper, toast them until hot,
put in middle of plate, the lamb chops around them.
ROULADE OF SPRING LAMB.
Obtain the loin of a lamb, bone it, roll and tie together.
Roast the same in a hot oven for about fifteen or twenty min-
utes. Serve the lamb on plate, garnish with milk sauce, and
serve.
PICS' FEET.
Mrs. H. H. Jones.
Take the feet that have not been pickled, boil them till per-
fectly done, when cold, split, and roll in a thin batter of
milk, egg and flour, and fry quickly in hot lard, and you will
have a delicious breakfast or lunch dish.
BROILED TRIPE.
Cut the tripe in large, square pieces, baste with butter and
broil over a quick fire. Season with salt and pepper, using
butter freely to keep the tripe soft,
FRIED TRIPE.
Cut into squares, dip in corn meal, fry in hot lard to a nice
brown. Put a small bit of butter on each piece and serve.
TO COOK TONGUE.
French receipt for cooking tongue: After boiling it as
usual, until tender, cut into small pieces, and brown with
flour and butter. Then add some of the stock, season highly,
let it boil a few moments and serve hot.
VEAL CUTLETS.
A nice way to cook cutlets and chops is to bake them. Ihe
great object is to have veal and mutton thoroughly cooked,
and by baking you best accomplish that object. Take your
GHARLES H. SLAGK,
Importer, Jobber and Family Purveyor of
^(^
Grocerie5, ProYi5ioD5, Fruil5,
WINES, LIQUORS AND CIGARS.
Madisori Street arid Wabasl) flVeriUe,
Telephone ^^o. 5601.
CHICAOO.
J. C MAGILL & CO.,
125 LA SALLE STREET,
REAL ESTATE,
LOANS,
RENTS.
WE WILL RENT YOU A MODERN HOUSE CHEAP,
OR SELL YOU ONE ON EASY TERMS,
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OR SELL YOU A LOT.
W. F. MONROE,
FINE HAVANA CIGARS
143 DEARBORN STREET,
CHICAGO.
SOLE OWNER
CHICAGO PRESS CLU3 AND LASALLE CLUB BRANDS OF CIGARS.
MEATS,
29
dripping-pan, rub a little butter over each cutlet, salt and pep-
per and lay fiat in pans, place in hot oven, and cover with
another pan of same size. When done, if you like, make a
sauce called butter maitre cfhotel. Rub to a soft paste a small
piece of butter with flour, pour over half a cup boiling hot
water. It will then thicken, then add a teaspoonful of lemon-
juice, pour over cutlets and serve. It's good for dinner.
BREAST OF VEAL STUFFED.
Obtain a breast of veal, boned and opened. For stuffing, pre-
pare a good bread stuffing and fill your breast loosely , then
sew up the opened end, braise in pan with vegetables, as for
roasting, only keep your pan covered. Cook well done. Make
sauce in roasting pan as for roast beef.
VEAL ROAST.
The loin of veal boned, rolled and roasted, makes a splendid
dinner dish. Roast in pan with some sKced vegetables and to
thicken gravy put a piece of bread in the pan which will cook
to pieces and thicken the sauce, small pared potatoes baked with
the meat in the same pan makes a good vegetable to serve with
veal, both should be basted as often as possible.
VEAL LOAF.
Mrs. C. E. Elmes.
Six pounds of veal, chopped fine, one half pound salt pork,
chopped fine, six soda crackers rolled, three eggs well
beaten, pepper, salt, and sage, to taste. Mix thoroughly and
roll in flour. Bake three hours, basting frequently with
melted butter.
VEAL LOAF.
Mary S. Shelton.
Three pounds of raw veal, chopped fine, one half pound of
salt pork chopped, three eggs, tablespoon melted butter,
four Boston crackers, rolled fine, teaspoon black pepper, table-
spoon salt, two teaspoons of the extract of celery, a little sage.
Pack hard in a deep pan, sprinkle the top with rolled cracker,
lay on bits of butter, baste while baking with water and a
30 MEATS.
little butter together. Cover with a pan and bake two hours,
uncover and bake till nicely browned.
VEAL POT PIE.
Cut in pieces two pounds of veal and boil in water until ten-
der, season and add six potatoes sliced, boil until done and
pour in a deep pan. Stir in a spoonful of flour, and cover with
a crust made like biscuit. Bake a light brown, but be sure to
have plenty of gravy in the pie.
POT PIE.
Boil two or three pounds of nice, fat beef. When nearly
done add some potatoes, turnips and a head of cabbage.
Cut in eight or ten pieces. Season with pepper and salt, while
cooking. Serve very hot with apple sauce.
TO COOK VENISON.
Boil till tender, with sufficient water to keep from burning,
when done put in some butter, pepper and salt; let it
brown in the kettle, it retains all the flavor of the meat. That
is the best way to cook roasts of beef; you then have juicy,
tender meat.
BROWN GRAVY.
Put into a stewpan four ounces of butter rolled in flour,
and an onion sliced, let them brown a few minutes, then
add half a teaspoonful of grated lemon-peel, two bruised cloves,
a teaspoonful of salt, half as much pepper. Add to it by
degrees half a pint of water.
"NEW STORIES
FROM AN OLD BOOK,"
B Y
OF CHICAGO.
Thirty-five Bible Characters
described in modern language, in a way to awaken
the curiosity of the reader, and stimulate to the study
of the Sacred Record. A marvelous help to parents,
teachers, uncles and aunts, and all who are " teased
for stories.''
Beautifully illustrated with
Twenty-five Full - Page Illustrations,
Prices, in various sizes and bindings, from
S^.SO TO SI.^B.
Inquire for it at the bookstores, or of the author
at 52 Throop Street, Chicago.
TO H! GET m THE B BEST
<]IGEI>
PATRONIZE THE
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Principal Office : 79 SOUTH CLHRK STREET.
TELiEPHONE NO. 5099.
POULTRY.
SCIENCE OF CARVING.
An expert carver can divide poultry without removing the
fork from the breast-bone or turning the bird on the dish^
but a beginner will do well to have a small fork at hand for
the purpose of laying cut portions aside as the carving pro-
gresses. Turn the bird so that the carving fork can be held in
the left hand and firmly fixed in the breast-bone, and use a very
sharp knife with a small, flexible blade. First cut off both
drumsticks at the knee joint, and then remove the second
joints. With a tender bird this is not a difficult matter; but
both strength and skill are needed to cope successfully with a
tough or under-done turkey, because very strong sinews are
plentiful about the leg joints. Next cut off the first joints o£
the wings and the pinions, and then the joints nearest the
body. This method of cutting off the first joints of the legs
and wings before separating them from the body saves that
troublesome feat of holding these members while they are being
disjointed. Frequently they slip about the platter and spatter
the dish gravy.
After the wings are removed cut off the merry-thought, or
wishbone, and then the wing side bone which holds the breast
to the backbone, then carve the breast in medium thin slices
and serve the bird, giving gravy and stuffing on each plate. If
the diners are numerous it may be necessary to cut off more of
the flesh, and even to dismember the carcass, this can be done
with more or less ease as the carver understands the anatomy of
the bird. If a carver would study the location of the joints
32 POULTKY.
while carving and take the trouble to cut up several carcasses
by striking the points where bones are joined together, subse-
quent carving would be easy. The joints of all birds are
similarly placed, so nearly identical in point of junction that
one is a guide to all others.
CHICKEN PIE.
Make the crust like baking-powder biscuit, only a trifle shorter.
Roll half an inch thick and line a deep pudding dish with
it. Have ready two small chickens, boiled till tender. Place
the pieces of chicken smoothly in the pan; sprinkle salt and
pepper, and a little flour over them; add a few pieces of butter,
size of a hazelnut, about a large tablespoonful in all ; pour on
a little of the liquor they were boiled in, then roll the top crust
rather more than half inch thick ; cut large stars or air holes
in it. Bake till crust is thoroughly done.
PRESSED CHICKEN.
Boil one chicken until tender; chop fine; season well with
pepper, salt and butter; put into a cloth; put a weight upon
it and press like head cheese.
NO. 2.
Boil fowls until tender. Remove the meat from the bones and
chop very fine, keeping the dark and white meat separate.
Boil the liquor down until it will jelly; place in a deep buttered
dish a layer of the dark meat; season with salt and pepper and
cover with liquor; then a layer of white meat seasoned and
cover with the liquor. Use the liquor. When full put a weight
on it and it will mould firmly.
NO. 3.
Boil chickens in very little water until tender, putting plenty
of salt and pepper in the Avater. When done separate the
meat from the bones, and put it into a dish. Put the bones
back into the broth and boil it down, adding, if you like, a very
litte ground cloves and cinnamon. Thicken if necessary, then
POULTRY, 33
pour it oyer the chicken and press. Do not keep too much of
the liquor on, and have it as thick as possible that it may jelly
when cold. When it is all thoroughly cold, slice.
CHICKEN RAGOUT.
Cut a chicken into four pieces. Put in a kettle, with one-half
a lemon sliced, a laurel leaf and a little thyme, pepper, salt,
a tablespoon of butter and a good cup of water. Cover slowly
and cook until tender. Stir one tablespoon each of flour and
butter together, add a little cold water, and stir until smooth.
Strain the water the chicken was cooked in, and thicken with
the flour and water. When smooth and thick enough put in
the chicken again and cover tightly until served.
CREAM CHICKEN WITH MUSHROOMS.
Miss M. Baldwin, Cleveland, Ohio.
One whole chicken boiled and meat cut in large squares. One-
half can of mushrooms, boiled until tender. Put one-half
pint of cream in sauce pan with a pinch of red pepper and one
teaspoon of corn starch; then add chicken and then mushrooms
after draining off the juice. Season with salt and pepper and
a little butter.
FRIED CHICKEN WITH OYSTERS.
Take a nice tender chicken, open it down the back, and after
cleaning- it well pound all the bones flat; wash, and wipe it
dry on a clean towel; then season with pepper and salt, and
fry slowly in sweet lard until tender and a fine brown on
both sides. Then put it on a dish where it will keep warm.
Pour off the lard in the pan and any brown particles that may
remain; then add one-half pint of hot water and flour enough
to make the gravy of the proper consistency. Have ready
about twenty-five large oysters, which remove from their liquor
and put into the pan with the gravy; let them simmer until
their gills begin to shrivel, observing to stir them all of the
time. When done, pour them over the chicken and send to
the table hot.
34 POULTEY.
CHICKEN TERRAPIN.
To one boiled chicken, take nearly a pint of new milk, butter
the size of an egg. Rub with the butter a tablespoon of
flour until smooth. Let milk come to a boil, then add butter.
Have the chicken chopped fine, add two hard boiled eggs, and
pour over this the hot milk. Mix all together and heat thor-
oughly and add a good wine-glass of wine. Salt and pepper to
taste.
DUCK DRESSING.
Stale bread, cut off all the crust; rub very fine; pour over it
enough melted butter to make it crumble; salt and pepper,
two small onions finely chopped.
MOCK DUCK.
Take a round of steak and spread with above dressing; roll and
tie it; roast from one-half to three-quarters of an hour.
ROAST WILD DUCK.
Parboil ten minutes, putting a carrot or onion '_in each; re-
move carrot or onion; lay in fresh water one-half hour; stuff
with usual dressing; roast till brown and tender, basting with
butter-water and drippings; to the gravy add tablespoon cur-
rant jelly and thicken with browned flour.
BOILED COOS£.
Dress and singe, put into a deep dish, cover with boiling
milk and leave over night. In the morning wash off the milk,
and put the goose into cold water on the fire; when boiling hot
take it off, wash it in warm water and dry with a cloth. This
process takes out the oil. Fill the body with a dressing of
bread crumbs seasoned with pepper, salt, butter and two chop-
ped onions if relished, and a little sage. Put the goose into
cold water and boil gently until tender. Serve with giblet
sauce, and with pickles, or acid jellies.
BONED TURKEY.
First, make the stufiing to suit the family taste. I take ten-
derloin, not too lean, chopped fine ; a teacup of cracker crumbs,
What Do You Know About
MILK?
There is not a milk dealer in the
world who can tell by looking at milk
whether it has had a small portion of
the cream removed from it or not. He
must subject it to certain tests to be
sure it is pure.
There is not one person in five hun-
dred who can tell by looking at or tast-
ing of the milk they received, whether
one-quarter of the cream has been re-
moved from it or not.
How can you be sure you are getting
milk in its original richness and purity?
Only by purchasing from reliable and
responsible dealers.
You are sure to get pure, sweet,
FRESH MILK, if you deal with the
JERSEY MILK CO.
Their wagons go to all parts of the
city. Orders can be sent to their
offices —
73 Loomis or 13 River Sts.,
OR TO
Telephone 4678.
THE MORNING NEWS.
THE MORNING NEWS is the only two-cent paper in
Chicago that has the service of the Associated Press. In ad-
dition to this first essential to a complete news service, its
special correspondents represent it at all the principal news
centers in America and Europe. It publishes " all the news,"
fully yet concisely. It is a 4, 6, 8, 10, 12 page paper, as occa-
sion demands — always large enough, never too large.
THE MORNING NEWS is an independent paper. It
recognizes the utility of political parties as means to the
accomplishment of proper ends, but it declines to regard any
mere party as a fit subject for unquestioning adoration. It is
not an organ, and therefore escapes the temptation of defend-
ing or condoning the questionable under the pressure of party
allegiance. It is unbiased in its presentation of all political
news.
THE MORNING NEWS is a ''short and to the point'*
paper. It believes that newspaper reading is but an incident
of life, not its chief business. It accordingly leaves to the
"blanket-sheets" the monopoly of tiresome and worthless am-
plification. It seeks to say all that the reader should care to
read, and to say it in the shortest possible manner. It is a
daily paper for busy people.
THE MORNING NEWS is a family newspaper. In all
its departments it aims to meet the reasonable demands of
every member of the family. Its reports of social life, its
fashion news and much relating to the affairs of the household
will especially commend it to the liking of Chicago families.
Delivered by carrier at twelve cents per week.
Send orders to
THE DAILY NEWS,
Office, 123 Fifth Avenue.
POULTRY. 35
two eggs, a pint of oysters, some summer savory, pepper and
salt; mix all well; have my large needle and stout thread handy,
with some two-inch-wide, soft bleached old cotton cloth. Now
for your turkey. It being well cleaned and singed, be careful
not to break the outside skin. Cut off the legs so as to cut all
the tendons where they join the drumstick. Cut the first joint
from the wing; leave a good length of skin for the neck.
Every bone must be taken out from the inside. Beginning
with the legs, cut each ligament at the side bone joint, strip
the knife close along the bone, so as to cut the flesh clean
off, and draw the bone out; when both legs are boneless follow
along the back, breast and wings. The neck is more difficult,
but get it out nicely as you can. Now your turkey is one
shapeless slump; but begin stuffing at the neck, from the inside;
having tied securely the skin to prevent -escape, fill out the
wings, breast, body and legs. Now sew up the skin; bandage
it in a shapely manner with your strips, not too tight for fear
of the stuffing swelling so as to burst the skin; salt and pepper
the outside and steam until perfectly tender. If it's an old
chap, steam four or five hours. When done, put a tin plate and
a couple of flat-irons on top of it to press until cold. Then cut
in nice thin slices.
TURKEY STUFFED, CIBLET SAUCE.
Boil the gizzard of the turkey well done, put the liver and
heart in hot water, for a few minutes, then fry brown in a
little butter, when this is done chop all finely and put on plate
ready for use. Make a sauce in pan, in which turkey is roast-
ing, strain, skim off all fat, mix with the chopped giblets, sea-
son to taste, add a little chopped parsley, when it is ready to
serve.
RICE DRESSING FOR TURKEY.
Boil rice until soft. Chop giblets fine and fry in hot but-
ter, then add boiled rice and stir all together and put into turkey
with any seasoning liked.
(5)
36 POULTKT,
TURKEY CRAVY.
Heart, liver, gizzard and neck slashed and dredged thickly
with flour. Put in a sauce pan with a little salt, a few pep-
percorns and allspice and a little mace, outside skin of three
onions, lump of butter the size of a walnut. When well
browned, add boiling water till of proper thinness; let it cook
slowly on the back part of the stove all the morning. After
removing the turkey from the dripping-pan and pouring off
any grease, put the prepared gravy into the dripping-pan, and
proceed to make gravy same as any.
DRESSING FOR POULTRY.
Rub fine the soft part of a loaf of bread, add one-half a pound
of butter, the yolks of four eggs, one teacup full of thyme or
sweet marjoram; one tablespoonful black pepper; same of salt.
JELLY SAUCE FOR CAME.
Put in a sauce pan a glass of Madeira ahd one-half cupful of
jelly, let it dissolve, add one pint of dark sauce, as per recipe
given for truffle sauce, let it come to a boil and serve.
(Successor to Kellogg),
Masquerade and Theatrical Costumer
2IO State Street, CHICAGO.
Wigs Made to Order. Special Rates on Country Orders and Masquerade Balls.
IMPORTER OF
HUMAN HAIR GOODS,
71 State Street, CHICAGO.
(CENTRAL MUSIC HALL BUILDING.)
CHAS. MACDONALD. L. HERBERT LITTLE.
CHAS. MACDONALD & CO.'S
PERIODICAL AGENCY,
55 WASHINGTON ST., CHICAGO.
Subscriptions taken for any Periodicals or Publications
at Publishers' Prices.
BOOKBINDING A SPECIALTY.
—^ C-rMANUFACTURED-irBY-vTHE -;-^ —
Electric Lustre SiARCH Go.
^he lest laundry itarch iri tlie ff orld.
Can be used with or without boiling. Will not stick to the iron.
GIYES AH ELEGAHT GLOSS
'"H!"' "^
Making Collars and Cuffs look like new.
is also highly prized bj ladies as a TOILET POWDER. As a flesh
powder for infants it is unequalled, being pure and harmless.
Don't try to get along without it.
Order a package of your grocer to-da^'.
ELECTRIC LUSTRE STARCH CO.,
1 Wharf, Boston, Mass.
ENTREES, ETC.
^^ Without good company all dainties lose their true relish, and, like painted
grapes, are only seen, not tasted."
— Massinger.
DRESSING FOR CROQUETTES.
Mrs. Ewing'.
One-half pint of cream or broth, one dessert spoon heaping
full of flour, and one of butter. Cook until thick as batter and
add the yolks of two beaten eggs, salt and pepper. One pint of
chopped chicken or veal; form into croquettes, dip into bread
crumbs, then into the 3'olk of eggs beaten with a very little
water, then again into bread crumbs, and fry. It is better to
use a flat camel hair brush to brush the croquettes with eggs.
CHICKEN CROQUETTES.
One plump chicken aud two pounds of veal cut from the
round. Boil chicken and veal separately, in cold water, just
enough to cover. Pick to pieces and chop. Cut up one-third
of a loaf of stale bread and soak in the broth of the chicken
while warm. Put all together, and season with salt, peppei',
mace and nutmeg. Beat three eggs light and mix with above
ingredients. Make in oblong balls, roll them in egg and
cracker crumbs, aud fry brown in equal parts of butter and lard.
NO. 2.
One solid pint of finely-chopped chicken, one table-spoonful
of salt, half teaspoonful of pepper, one cupful of cream or
chicken stock, one tablespoonful of flour, four eggs, one table
ENTREES, ETC.
spoonful of lemon juice, one pint of crumbs, three tablespoons-
f ul of butter. Put cream or stock on to boil. Mix flour and
butter together, and stir into the boiling cream, then add
chicken and seasoning. Boil for two minutes and add two of
the eggs well beaten. Take from the fire and set away to cool.
When cold, shape and fry. Many people like chopped parsely or
a little nutmeg.
ECC CROQUETTES.
Mrs. H. H. Brown.
Boil hard, remove the shells, roll in cracker crumbs and fry
in butter until brown; make a gravy of butter, crumbs and
cream and pour on them while hot. Eggs prepared in this way
are a handsome dish for lunch or dinner.
POTATO CROQUETTES.
Eight potatoes mashed and beat up light, one tablespoon of
butter, two eggs, and just enough milk to moisten the potatoes.
Season highly with salt and pepper; flour board slightly; form
potatoes in oblong shapes; roll in flour, egg and bread crumbs.
Fry in lard until brown.
RICE AND MEAT CROQUETTES.
Mrs. H. H. Brown.
One cupful of boiled rice, one cupful of finely-chopped
cooked meat— any kind; one teaspoonful of salt, a little pepper,
two tablespoonsful of butter, half a cupful of ^milk, one egg.
Put milk on to boil and add the meat, rice and seasoning; '
when this boils, add the egg, well beaten; stir one minute.
After cooling, shape, dip in egg and crumbs and fry in boiling
fat.
VEAL OR CHICKEN CROQUETTES-VERY EXCELLENT.
One good-sized chicken or two slices of lean veal; half a pint
of cream or milk; two eggs; tablespoonful of butter; small cup
of flour. After cooking meat, chop fine and season with pep-
per and salt; stir in first the flour, then eggs and butter; last,
the milk. When well mixed, set on back part of fire and cook
ENTREES, ETC. 39
slowly half an hour, or until well stiffened. When cool, shape
and roll in cracker crumbs, and fry. A small piece of onion
size of walnut, and a piece of ham are an improvement.
Should be mixed soft and cooked quickly.
VEAL CROQUETTES.
Mrs. Adams.
Chop veal very fine, add a little chopped onion and some pars-
ley, only a very little of each. Mix one-half a cup of milk with
two teaspoons of flour and a piece of butter the size of a wal-
nut. Cook this until it thickens, then stir into the meat. Roll
into balls, dip in egg and then in bread crumbs and fry like
doughnuts.
LOBSTER CROQUETTES.
Chop fine one can of lobster. Put two ounces of butter in
a pan to melt, stir in two ounces of flour and one-half pint of
cold water till it boils. Take from fire, add cayenne pepper,
salt and juice of half a lemon; stir it well. When cool take
a spoonful and roll it into shape. First roll it in flour, then in
egg, then in bread crumbs. Fry in hot lard.
CHICKEN CREAM.
To the broth of one chicken add one pint of cream, and the
chopped breast of chicken. Thicken with one large spoonful
of butter and two of flour. A.dd salt and pepper to taste.
BOILING ECCS.
Put the eggs in some vessel which can be closely covered,
and when the teakettle boils pour in water enough to cover
them; close the vessel and place it on the back part of the stove,
and let it remain ten minutes. If you wish to be very exact,
use a thermometer and keep the water ten minutes at exactly
the heat which is indicated after the water is poured in. By
the ordinary method of letting the eggs boil from two to three
minutes the white part is hardened and the yolk left uncooked,
40 ENTREES, ETC,
or if the yolk is cooked the white is too hard. By this method
the heat penetrates so gradually that the yolk is nicely cooked,
while the white is soft and tender and only just done enough to
be opaque.
CREAMED ECCS.
Boil three or four eggs quite hard, cut them in halves or
slices. Pour over them drawn butter, as follows : One large
tablespoon of butter, one large tablespoon of flour, one cup of
boiling water; salt and pepper to taste.
ECC] BALLS.
Boil four eggs for ten minutes, and put them into cold water
When quite cold, pound them in a mortar with the beat yolk of
one new egg, a teaspoonf ul of flour, one of chopped parsley, half
a teaspoonful of salt, a quarter of a teaspoonful of cayenne, till
perfectly smooth. Then form into small balls, boil them for two
minutes, and add to the soup.
ECC OMELET.
Mrs. C. E. Elmes.
Eight eggs, one-half cup of milk, one tablespoon of corn starch,
one-half teaspoon of salt. Beat the yolks of the eggs, add the
milk and corn starch, which has been mixed with a little of the
milk, salt, and last, the well-beaten white of eggs. Pour in
pans well buttered and bake until brow^n. This quantity will
make two omelets.
OMELET.
Mrs. Hammond."
Eight eggs, beaten separately, six tablespoons of milk, a little
salt. Fry in butter, a piece the size of an English walnut.
NO. 2.
Beat well whites of three and yolks of six eggs separately.
Mix together, a teacup new milk, or cream, one tablespoon ful
flour; salt and pepper to taste. Pour this on yolks and whites
which have been beaten together. Melt a piece of butter in a
pan. "When it is hot, pour in the mixture and set the[pan in[a
tf oKn • tf. • IiQicIi^K • f • ^
FANCY GROCERS,
528 West Van Buren Street.
Choiee Assortment of Table Luxuries
Always on Hand.
Speciai^tieS
SOLD BY THE TRADE EVERYWHERE.
COLOGNE TOILET Rare Delicate, and
BOUQUET SOAP. P^??„'^',*ed'^
T^r-r»T-iT»T A T Very Finest Quality,
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SOAF MAKERS — PERFFMERS — CHEMISTS.
CHICAGO.
The "|Io. 9 " pigli Am Wgeeleii ^Wil^on
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FAMILY SEWING MACHINE.
WM. B. OLIPHANT. -:<SESTABLISHED IN 1870.Sc»-
ALEX. LIDDELL.
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268 WESTQMADISON STREET,
^tA, V^ORG^H kUO SkUGKUON.SlS.
CHICAGO.
•^s^> SANITARY :PLUMBING.«irs*e-*
E]SrTKEES,ETC. 41
hot oven. When it thickens, pour in the whites of the other
three eggs and return to the oven, and let it brown. Slip it on
a dish so that the top remains.
POACHED ECCS.
Place a frying-pan of salted boiling water on the fire, filled
with as many small mufiin-rings as it will hold; break the eggs
singly in a cup and pour into the rings; boil them ,2^ or 3
minutes; remove the rings and take ^^up the eggs singly in a
strainer; serve on half slices of nicely browned and buttered
toast; put a small piece of butter on each egg; pepper slightly,
and garnish with sprigs of parseley. Serve hot. \
STUFFED.ECCS.
A dozen eggs, boiled hard, cut in half. Take out the yolks
without breaking the whites. Mash and add a huge spoonful of
butter, pepper and salt, and half cup of cream. Mix well, and
after setting the whites in a baking plate, fill each half with
the mixture, putting the surplus in the plate, slightly brown.
CHEESE SANDWICHES.
Mrs. C. E. Crandall.
To one sinall bowlful of grated cheese add one large table-
spoon of sweet cream, one tablespoon of melted butter and two
tablespoons of Mayonnaise dressing or one teaspoon of made
mustard, a little salt. Rub to a smooth cream and spread on thin
slices of lightly-buttered bread or zephyr crackers if preferred.
CHEESE STRAWS, NO. f.
First make a nice crust and roll out to a thickness of half an
inch. Sprinkle thickly with grated cheese, roll up and repeat
the operation, then roll out to one-third of an inch thick. Cut
out some small rounds and stamp inner rounds making rings
of crust, then cut the remainder into strips about five inches
long and a quarter of an inch wide. Bake rings and straws on
buttered tins, and in dishing them up put three or four straws
inside each ring. They should be eaten hot, but may be heated
over like mince pies. ^
42 ENTREES, ETC,
CHEESE STRAWS, NO. 2.
Mary S. Shelton.
Three tablespoons of grated cheese, three tablespoons of sifted
flour, three tablespoons of melted butter, one-half teaspoon of
salt, one-quarter saltspoon of cayenne pepper, one-quarter salt-
spoon of white pepper, one yolk of egg, beaten, one tablespoon
of milk. Mix the dry ingredients, then butter, milk and eggs.
Roll very thin. Cut in narrow strips four inches long. Bake
in slow oven fifteen minutes. Arrange in log-cabin fashion on
the plate,
SALTED ALMONDS.
Blanch the nuts, but do not keep them in water any longer
than necessary. To each cupful of nuts allow a teaspoonful of
melted butter or salad oil. Stir well and let them stand for an
hour; then sprinkle with one tablespoon of salt to a cup of nuts.
Bake in moderate oven, occasionally stirring, until a delicate
brown, from fifteen minutes to half an hour. Crisp when
done.
MACCARONI.
Time, to boil the maccaroni, half an hour; to brown it, six or
seven minutes.
Half a pound of pipe maccaroni; seven ounces of Cheshire
cheese; four ounces of butter; one pint of new milk; one quart
of water, and some bread-crumbs; a pinch of salt.
Flavor the milk and water with a pinch of salt, set it over
the fire, and when boiling, drop in the maccaroni. When tender,
drain it from the milk and water, put it into a deep dish,
sprinkle the grated cheese among it with the butter.
MACCARONI WITH CHEESE, A PLAIN RECEIPT.
Boil as in the first receipt, and when drained, put into a sauce-
pan with three tablespoonsful of grated cheese and an ounce
of butter, for five minutes till well mixed; then turn it out
E]SrTREES,ETC. 43
into a dish, frost it over with grated cheese, and slightly brown
the cheese in an oven, without browning the maccaroni, or it
would be tough, or oiling the cheese.
WELSH RAREBIT.
Time, ten minutes. Half a pound of cheese; three table-
spoonsful of ale; a thin slice of toast.
Grate the cheese fine, put to it the ale, and work it in a
small saucepan over a slow fire till it is melted. Spread it on
toast, and send it up boiling hot.
WILLOUGHBY, HILL & CO.,
flmEt^ICfl'S Gf^EflTEST CIiOXHlEl^S,
WISH THEIR ADVERTISEMENT IN THE
PAR EXCELLENCE COOK BOOK
TO BE PUT OPPOSITE THE
R.ECIPK KoR BAKINO BKANS,
A LA "BOSTON."
PLEASE REMEMBER THAT
There are many ways to advertise judiciously, but
the best way to reach all the people is
through the columns of the
WEST END ADVOGflTL
THE GREAT LOCAL PAPER OF THE WEST DIVISION.
Rates }4 less than daily papers.
• • • JOB pi^I|^JI)Nl(i • • •
OF EVKRY KIND A.T LO>?VK;ST PRICES.
Send Postal and our agent will call.
CHAS. E. CRANDALL, Proprietor.
VEGETABLES.
Nearly all vegetables require to be cooked in boiling water.
Oreen peas, asparagus, string beans, and those things that
should retain their fresh color, should be kept uncovered while
cooking. Put cabbage, cauliflower and spinach in cold water,
with a little salt, for an hour before cooking. This takes out
all worms or vermin,
ASPARAGUS.
Scrape, Put in water and salt, and at first boil; drop in the
asparagus; boil till tender. Sauce: one yolk of egg mixed with a
teaspoonful of water; a piece of butter added, and when hot,
stir in two tablespoonsful of milk; pour over the drained
asparagus.
BOSTON BAKED BEANS.
Mrs. Burgess.
Soak the beans over night. Put in a covered stone jar, add
one-half pound salt pork streaked with lean, two tablespoons of
molasses. Cover with water and cook in a slow oven a day and
a night. Good for breakfast Sunday morning.
TO BOIL CARROTS.
Carrots which are stored for use are rarely out of the market,
and are useful for their own quality, and much valued for
ornamenting many dishes. They must be well washed for boil-
ing, and brushed, but not peeled or scraped. If very large, cut
in two parts, put them into boiling water a little salted. Boil
gently till tender, usually from half an hour to an hour and a
half. When boiled, rub off the skin, and slice or send them in,
cut in lengths, with good melted butter.
46 VEGETABLES
CAULIFLOWER.
This universally-liked summer vegetable may be liad from
June to October, when its successor, brocoli, follows to supply
the winter season. Cauliflower should be cut in the early morn-
ing while the dew hangs upon it; if this be suffered to evaporate
the vegetable becomes tough and vapid. Trim the outer leaves,
cut the stem away close, and plunge the vegetable into cold
water salted, for an hour before it is dressed. Put a large table-
spoonful of salt into boiling water and skim till the water be
quite clear, or the color and appearance of the vegetable will be
injured; then put the cauliflowers in, and boil slowly till they are
tender, that is from fifteen to twenty-five minutes, according to
size; but not one minute longer than necessary, or they will be
spoiled. Drain, and serve them immediately with melted butter.
CORN PUDDING.
Split twelve ears of corn down the center of the grains,
and with the back of knife scoop out the pulp. Put in a ba-
king dish with enough cream to make the consistency of pud-
ding, a spoonful of butter and salt to taste. Bake slowly.
GREEN CORN PUDDING.
Mrs. C. E; Crandall.
Six good sized ears green corn grated, one cup milk, three
eggs, butter size of egg, salt and pepper, teaspoonful of corn
starch. Bake half an hour; serve hot.
EGG PLANT.
To cook egg-plant, slice the plant one-quarter inch thick;
sprinkle with salt; place layer upon layer, and let stand fifteen
minutes; dip in a batter and fry in butter and lard. Another
good way is to dip in egg and roll in crushed cracker and fry
same way.
EGG PLANT FRIED.
Peel and slice an egg plant, roll in flour, dip in beaten eggs,
(seasoned with salt and pepper) roll afterwards in cracker
crumbs and fry brown in hot butter. Serve at once.
ii
BATAVIA"
I3I=?A.I^j:D cdf~
CANNED FRU1TS»*°VEGETJIBLES
BataYla, in Westeiq |lew M,
THE —
Section Famous for Finest Flavor,
AND
Perfection in Quality Generally.
ASK TOUE GROCER FOR
ii
BRAND AND TAKE NO OTHER.
FANCY
PRESERVED
Strawberries,
Raspberries,
Peaches,
Pears,
Quince,
Pine Apple,
Etc., Etc.
(6)
Corn,
Tomatoes,
Peas,
Beans,
Asparag-us,
Etc., Etc.
James Reillv. Alkked Barker.
Reilly & Barker,
^^P a i i^ t eFi, . ^^
INTERIOR DECORATORS,
WALL PAPERS,
Y/indow Shades,
527 & 529 W. MADISON ST.
Telephone 7191. CHICAGO.
St. Margaret's School,
604 and 606 WEST ADAMS STREET.
FOR YeaNG t2ABlES AND CHILBREN.
Children Admitted to Kindergarten
from Three to Seven Years.
THE NUMBER OF BOARDING PUPILS LIMITED TO TWELVE.
Address VIRGINIA SAYRE, Principal.
REV. T. N. MORRISON, Jr., Visitor and Instriictor in Bible History.
VEGETABLES. 47
ONIONS A LA CREME.
Peel and boil some middle-sized onions in salt and water till
quite tender, drain them, and throw them into a stewpan with
two ounces of butter, rolled in flour; shake them round till the
butter is quite dissolved, add a teaspoonful each of salt and
white pepper, and then stir in by degrees as much cream as
will nearly cover them. Shake the pan round, till it is on the
point of boiling, then serve.
ONIONS A L'lTALIENNE.
Peel and parboil six middle-sized onions, then drain and leave
them to cool. Make a small opening at the top, and scoop out
a part oE the inside, supplying the place with a mixture of two
ounces of grated cheese, the yolks of two hard-boiled eggs
chopped small, and as much grated breadcrumbs steeped in boil-
ing cream as will suffice to fill the onions. Season with salt
and pepper, and when well mixed fill the onions; dip them in
beaten yolk of egg and fine breadcrumbs, and fry them a light
brown. Serve them with tomato sauce.
POTATOES.
To boil old potatoes, peel thinly with a sharp knife, cut out
all spots, and let them lie in cold water some hours before using.
It is more economical to boil before peeling as the best part of
the potato lies next to the skin. Put on in boiling water. A
teaspoon of salt to every quart of water. Medium-sized potatoes
will boil in half an hour. When done pour off every drop of
water, cover with a clean towel and set on the back of the stove
to dry for a few minutes. New potatoes require no peeling, but
should merely be well washed and rubbed.
POTATOES A LA CREME.
Put into a saucepan two ounces butter, a desert spoonful of
flour, some parsley and scallions (both chopped small), salt and
pepper. Stir tbem together; add a wineglass of i cream, and set
on the stove, stirring constantly until it boils. Cut some boiled
potatoes into slices and put into the pan with the mixture and
boil all together and serve very hot.
48 VEGETABLES
POTATOES IN CREAM.
Boil potatoes and let them become cold, cut with a knife about
the size of a pea, make a cream sauce, put the two together and
season with salt, put on the stove till the whole is hot, then
serve.
FANCY MASHED POTATOES.
Peel two quarts of potatoes, and when they are cooked, turn
off every drop of water, put in a little salt, pepper and butter;
then take a carving-fork and break them up a little; next add a
little more butter, say, in the whole, a piece as large as an egg,
and nearly a cup of nice milk or cream. Now take a silver
fork, or three-pronged one, and beat them briskly for five min-
utes, or until light and creamy. They must be carried imme-
diately to the table, or they will become heavy and clammy. If
once tried this way you will never again resort to the old
"masher." Remember they must be served immediately.
FRENCH FRIED POTATOES.
Pare small uncooked potatoes. Divide them in halves, and
each half in three pieces. Put in the frying basket and cook
in boiling fat for ten minutes. Drain, and dredge with salt.
Serve hot with chops or beefsteak. Two dozen pieces can be
fried at one time.
POTATO PUFFS.
Prepare the potatoes as for mashed potato. While hot, shape
in balls about the size of an egg. Have a tin sheet well but-
tered, and place the balls on it. As soon as all are done, brush
over with beaten egg. Brown in the oven. When done, slip
a knife under them and slide them upon a hot platter. Garnish
with parsley, and serve immediately.
POTATO RIBBONS.
Time, ten minutes, Wash and remove any specks from
some nice large potatoes, and when peeled, lay them in cold
water for a short time; then pare them round like an apple;
VEGETABLES. 49
but do not cut the curls too thiu, or they are likely to break.
Fry them very slowly in butter a light color, and drain them
from grease. Pile the ribbons up on a hot dish and serve.
TEXAS BAKED POTATOES.
Mrs. C. S. McHenry.
After baking medium-sized potatoes, cut lengthwise. Scrape
the potatoes into a dish, being careful to reserve the half skins.
Mash the potatoes. Season with pepper, salt, butter and an
onion grated fine. Add a little cream or milk, and beat well.
Fill the skins you have reserved, put in the oven and brown
^^^^^ ^ • SUCCOTASH.
Take one quart Lima beans, one-half pound pork, one and
one-half dozen ears sweet corn (green); boil the pork one and
one-half hours in three quarts of water, putting in the beans
when the pork has boiled one-half an hour. Cut the corn off,
putting it in one dish; into another scrape the milk from the
cobs. When the beans are nearly done, put in the corn, and
boil fifteen minutes; then add the milk from the cobs, boil-
ing all ten minutes longer. It should be a little thicker than
gruel. Stir all the time after adding the milk, or it will burn.
If not sweet enough, add sugar.
TOMATOES BAKED.
Take large, smooth tomatoes, and wash all grit or sand off of
them; then put them in a pan whole and place them inside of
stove; let them remain in the stove just long enough to get hot
through and until the skin on them cracks; then take them oat,
peel and cut in halves; then place in a dish and put a layer of
tomatoes and sprinkle salt and pepper enough to season over
them, and a teaspoonful of butter; continue in layers as above
until the dish is full. Carry to the table and serve while hot.
FRIED TOMATOES.
Select the largest specimens; peel and cut in halves; have a
batter made of flour, eggs and sweet milk (if you haven't the
milk, water will answer as well ) ; dip the tomatoes in this batter
and fry in lard or butter; have the lard or butter hot before
putting in the tomatoes. Carry to the table and serve hot.
50 VEGETABLES.
RAW TOMATOES WITH SUGAR.
Take nice, -large, smooth tomatoes; peel and cut in three
slices; si^rinkle sugar over them and serve before the sugar
dissolves.
BROILED TOMATOES. ^
Cut the tomatoes in halv^es. Sprinkle the inside of the slices
with. Jine bread crumbs; salt and pepper. Place them in the
double broiler, and broil over the fire for ten minutes, having
the outside next the fire. Caref ally slip them on a hot dish
(stone china), and put bits of butter here and there on each
slice. Put the dish in the oven for ten minutes, and then serve,
or, if you have a range or gas stove, brown before the fire or
under the gas.
STUFFED TOMATOES.
Twelve large, smooth tomatoes, one teaspoon of salt, a
little pepper, one tablespoon of butter, one of sugar, one
cup of bread crumbs, one teaspoon onion juice. Arrange
the tomatoes in a baking pan. Cut a thin slice from the
smooth end of each. With a small spoon, scoop out as much
of the pulp and juice as possible without injuring the shape.
When all have been treated in this way, mix the pulp and
juice with the other ingredients, and fill the tomatoes with this
mixture. Put on the tops, and bake slowly three-quarters of
an hour. Slide the cake turner under the tomatoes, and lift
gently onto a flat dish. Garnish with parsley, and serve.
TURNIPS IN GRAVY.
Slice the turnips and put them, with two ounces of butter,
into a stewpan, shaking it round till they are browned. Season
with salt, pepper, a teaspoon of sugar,- and a little mace.
Pour over them a quarter of a pint of good brown gravy, and
when quite hot serve them in it.
GREEN VEGETABLES.
Boil green vegetables in salted water until done, and then
put in cold water. You can keep green vegetables fresh this way
for several days. Use them afterward in a like manner as
canned vegeabtles.
JAMES H. WALI^EI^ ^ 60.
IMPORTERS AND RETAILERS-
fmeirijIoodsfloYGlties
CAKPETS, UPHOLSTERY,
(srl<assw0:p(2.j riouse. Kupr)isr)ir)qs, ofc.
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TELEPHONE No. SSQO.
N. C. SAFFORD. S\FFOKD '- ^- SAFFORD .
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PIANOFORTE MJlNUFflGTURERS
AND DEALERS IN
Sheet Music and General Musical Merchandise,
TUNING AND REPAIRING A SPECIALTY.
Office and Salesroom: Factory:
352 West Madison St. | 708 Washing-ton Bd.
TELEPHONE 4206. CHICAGO.
Sit;. ^3exxec5Lxot'u.s OllAre OxX
Is a Sublime Virg^in Oil of excellent flavor, pressed from selected olives. Palatable and
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FEANCil© ©Q1!JAIE,
lanufacturing andiispensing lliemist,
DEALER IN
Fine Toilet Requisites, Proprietary Articles, Perfumery, Etc.
MANUFACTURER OF
Squair's "Perfection" Kumyss,
30 cents a bottle, $3,25 per dozen.
567 W. Madison St., K. E. Cor. Ogden Ave.
SALADS.
CREAM DRESSING FOR SALADS.
Mrs. J. R. Lyons.
One cup sweet cream, it must be perfectly fresh; one table-
spoonful corn starch, or very fine flour; whites of two eggs,
beaten stiff; three tablespoonfuls vinegar, two tablespoonfuls
best salad oil (four tablespoonfuls melted butter is better), two
teaspoonfuls powdered sugar, one teaspoonful (scant) of salt,
half a teaspoonful pepper, one teaspoonful made mustard.
Heat cream almost to boiling; stir in the flour, previously wet
with cold milk; boil two minutes, stirring all the time; add
the sugar, and take from fire. When half cold beat in whipped
whites of eggs. Set aside to cool. When quite cold, whip
in the oil, pepper, mustard and salt, and if salad is ready add
the vinegar, and pour at once over it; especially nice for let-
tuce. If for chickens, use only white meat.
CREAM SALAD DRESSING.
Mr. De L. B.
Half a cupful of vinegar, two teaspoonsful of mustard, three
eggs, one cupful of cream. Scald the vinegar and mustard,
and let it cool a little, then add the eggs beaten very light,
lastly add the cream. Cook in a farina kettle until it is the
consistenc}^ of boiled custard.
SALAD DRESSING.
Mrs. D. R. B.
Yolks of four eggs, five tablespoons of Lucca oil (sweet oil),
one cup of new cold milk, one half cup of vinegar, salt,
mustard and pepper. Beat the eggs and oil slowly together,
add milk and vinegar. Set the saucepan on the fire until the
mixture becomes thick, stirring all the time. Set away to
cool. When cold, season with the salt, mustard and pepper.
52 SALADS.
SALAD DRESSING.
Yolks of four eggs, two-thirds cup vinegar, one teaspoouful
salt, one and a half teaspoonfuls made mustard. Mix the
vinegar, mustard and salt well together and add "the yolks,
well beaten, just before putting on the fire. Boil and stir
rapidly. When done it should be smooth and thick. When
cool add four tablespoonsful salad oil, and one half cup of
cream.
CELERY SAUCE.
Cut the tender parts of a head of celery very fine. Pour on
water enough to cover them and no more. Cover the sauce-
pan and set where it will simmer an hour. Mix together two
tablespoonsful of flour and four of butter, When the celery
has been boiling one hour, add to it the butter and flour, one
pint of milk or cream, and salt and pepper.. Boil up once, and
serve.
HOLLANDAISE SAUCE.
Half a teacupful of butter, the juice of half a lemon, the
yolks of two eggs, a speck of cayenne, half a cupful of boiling
water, half a teaspoonful of salt. Beat the butter to a cream ;
then add the yolks, one by one, the lemon-juice, pepper and
salt. Place the bowl in which these are mixed in a sauce-
pan of boiling water. Beat with an egg-beater until the
sauce begins to thicken (about a minute), and add the boiling
water, beating all the time. When like soft custard it is done.
This sauce is nice for meat or fish.
MAYONAISE SAUCE.
Take the yolks of three raw eggs, one e^en tablespoon of mus-
tard, one of sugar, one teaspoon of salt, and pepper to taste.
Break the yolks into a bowl; beat a few strokes, and add grad -
ually the mustard, sugar, salt and pepper. Take one-half of a
pint bottle of the best olive oil and stir in a few drops at a time.
The sauce will become firm like jelly. When one-half of the
half pint is used add the juice of one lemon by degrees with the
Perfectly Pare Extracts of Choicest Fruits,
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TVESTFIELD, MASS. 63 PARK PLACE.
-JE^. l^ # SefeetiKi^ '^ Boar ¥^
"AB
CAGES,
Preserved FrBits, Jellies, Plum Puddings, Boned and
Potted Meats, Canned Fruits and Vegetables,
ASK YOUR GROCER FOR THOSE PUT UP BY
ROCHESTER, N. Y.,
Who make a Specialty of supplying an Extra Quality.
jCARSON
E&€[
Invite special attention to their
OUR SPECBALTIES:
Table Linens, Table Covers,
Table Napkins, Carving Cloths,
Table Doylies in Round and Square, Finger Doylies,
Dinner, Tea and Lunch Sets, Tray Cloths,
Pattern Cloths w^ith Napkins to match.
NEWEST PATTERNS.
LATEST DESIGNS.
p. Centemeri & Co/s
fitttil ftlltii'' Em itiliS%
Van Doren & Maynard,
'^:^l^SOLE AGENTS, "^^i^^
155 STATE STREET, CHICAGO, ILLINOIS.
Orders by Mail receive prompt attention. Price and
Color List mailed on application.
SALADS. 53^
remainder of the oil, then add a quarter of a 'cup of good vin-
egar. This is good with chicken, salmon or vegetable salad, and
will keep for weeks.
MUSTARD SAUCE.
Mustard is considered to be one of the most wholesome of
condiments. It is always best to prepare it in small quantities^
and send it up quite fresh. It should be smoothly blended with
milk or cream, to which a small portion of salt may be added,
till reduced to the proper consistency. If required piquant,,
vinegar or horseradish vinegar may be substituted for the milk»
CABBAGE DRESSING,
M.J. Hodge.
Teacup vinegar, tablespoon butter, same of flour, two tea-
spoons of sugar, pepper and salt to taste. Cook and place over
cabbage hot, cover close, and eat cold.
TOMATO SAUCE.
One quart of canned tomatoes, two tablespoons of butter, two
of flour, eight cloves and a small slice of onion. Cook tomato,
onion and cloves ten minutes. Heat the butter in a small fry-
ing-pan, and add the flour. Stir over the fire until smooth and
brown, and then stir into the tomatoes. Cook two minutes.
Season to taste with salt and pepper, and rub through a strainer
fine enough to keep back the seeds. This sauce is nice for fish,
meat and maccaroni.
SAUCE OF TOMATOES.
Mrs. H. S. Clay.
One gallon tomatoes peeled; add two tablespoons mustard
seed, one teaspoon cayenne pepper, one teaspoon allspice, one
teaspoon cloves, one gill salt, four or five onions chopped fine,
one pint brown sugar, one quart vinegar. Boil, stirring till of
the consistency of marmalade. Bottle and seal.
54 SALADS
CHICKEN CURRY.
One chicken, weighing three pounds, three-fourths of a cup-
ful of butter, two large onions, one heaping tablespoonful of
curry powder; three tomatoes, or one cupful of the canned arti-
cle, enough cayenne to cover a silver three-cent piece, salt, one
cupful of milk. Put the butter and the onions, cut fine, on to
cook. Stir until brown; then put in the chicken, which has
been cut in small pieces, the curry, tomatoes, salt and pepper.
Stir well, cover tightly, and let simmer one hour, stirring occa-
sionally, then add the milk. Boil up once and serve with boiled
rice. This makes a very rich and hot curry.
CHICKEN SALAD.
The white meat of a chicken, the weight in celery, the yolk
of one raw egg and one hard-boiled, a teaspoonful of salt, the
same of pepper, half a teaspoonful of mustard, a tablespoon-
ful of salad oil, one of white wine vinegar, one teaspoonful
of extract of celery.
Take the white meat of a chicken, boiled, cut it small, or
mince it fine; take the same quantity, or more^ of white tender
celery cut small, and mix the celery and chicken together an
hour or two before it is wanted, then add the dressing made
thus: Break the yolk of a hard-boiled Qgg very fine with a sil-
ver fork, add to it the yolk of a raw egg, and the pepper and
salt, with half a tablespoonful of made mustard: work all
smoothly together, adding gradually a tablespoonful of salad
oil, and the same of white wine vinegar. Mix the chicken with
the dressing, pile it up in the dish, and spread some of the
dressing over the outside. Garnish with the delicate leaves of
the celery, the white of the egg cut into rings, green pickles
cut in slices, pickled beet root in slices and stars, and placed
alternately with the rings of egg and the leaves.
LOBSTER SALAD.
A lobster, yolks of two eggs, a spoonful of made mustard,
three tablespoons of salad oil, a taste of vinegar, a little
salt, some fresh lettuces or celery.
SALADS. 55
Pick all the meat out of the lobster, thoroughly beat the yolks
of two new-laid eggs, beat in made mustard to taste, and contin-
uing to beat them, drop in three tablespoonfuls of salad oil;
add whatever flavoring maybe preferred, a taste of vinegar, and
some salt. Mix in six tablespoonsf ul of vinegar, and the soft part
of the lobster. Moisten the remainder of the lobster with this,
and lay it at the bottom of the bowl; cut up the lettuce, take
care that it is well rolled over in the dressing, and put it over
the lobster. Mustard c?in be left out if it is not liked. The
above quantity is given for the proportions, and can be increased
according to the lobster employed.
SHRIMP SALAD.
Open a can of shrimps some hours before you want to use
them and turn upon a dish. Set on ice until needed. Line a
salad bowl or a bread salver with leaves of cool, crisp lettuce;
lay the shrimps on them and pour mayonaise dressing on the
fish, or send it around with the salad. A popular dish in hot
weather.
POTATO SALAD.
Three or four cold boiled potatoes sliced in small squares or
pieces, quarter of small onion chopped very fine; mix both
together. Dressing, three eggs beaten light, one half teaspoon
black pepper, one half teaspoon salt, one teaspoon made
mustard, shake of red pepper, one tablespoon melted butter and
two tablespoons sweet oil, a quarter cup of cream, one large
half cup vinegar. Make this in farina kettle, beat well together
and stir constantly until it thickens.
STUFFED OLIVES.
Remove the pit carefully and fill with sardines minced
fine.
56 SALADS.
COMBINATIONS FOR SALADS.
1. Lettuce with water cresses or pepper grass mixed, and
small radishes placed around for garnish. Clear dressing.
2. Lettuce with celery mixed. Cut the celery into pieces an
inch and a half long, then slice these lengthwise into four or
five pieces. Mix with lettuce. Mayonaise dressing.
3. Lettuce and slices of cold boiled potatoes and cold boiled
beets. Potatoes piled in the center, beets next and lettuce
around the outside of the dish. Potato salad dressing.
4. Celery cut into small pieces. Mayonaise dressing.
Packages. 10 els. Trunks, 25 cts. BRINKS' CHICAGO CITY EXPRESS CO.,
Telephones 1754 & 1764. General Office, 88 Washington Street.
THE LURE SHORE BOUTE
BETWEEN
CH ICAGO
AND
JMEW YOF^K, BOSTOJM
AND THK EAST,
COMPOSED OF THE
Lake Shore, New York Central & Boston
and Albany Railroads,
is recognized as embodying in its equip-
ment, roadbed and service all that is
essential to comfort, convenience and
luxury in railway transportation. It is
the only double track route to New York
and Boston; carries passengers into the
city of New York to the Grand Central Depot without subjecting them to
the annoyance of a transfer, and is the only route possessing that advantage.
Wagner Palace Sleeping Cars are run through without change to New
York and Boston.
The celebrated "Chicago and New York Limited" trains run via the
Lake Shore Route. These trains are certainly the easiest riding and hand-
somest ever constructed for long distance service. They are composed of
new and beautiful Sleeping, Drawing Room, Dining and Buffet Smoking
Cars, constructed with that best of modern railway contrivances, the
enclosed vestibule on the platforms, and heated by steam from the locomo-
tive. The commendable feature of the vestibule is the security it lends to
the hitherto hazardous undertaking of moving from car to car. By it a
train is practically converted into one long car of several compartments,
and one may walk from one end of the train to the other without concern
as to personal safety, and without the slightest exposure to the elements.
The steam heating apparatus is admirable, the temperature in the cars
being maintained at a uniform comfortable degree throughout. These
facts should be remembered when a trip is to be made, and tickets pur-
chased via the
IvAKK SHORK ROUXK.
(7)
ASK YOUR GROCER FOR
R. W. STAFFORD'S
PICKLES.
White Wine p.^^ Pure Cider vinegar,
White Silver Onions, Horse Radish, Sweet Cider, Saur Kraut,
Mustards, Salad Oils, Sauces, Chow Chow,
and Pure Tomato Catsup.
698 & 700 AUSTIN AVE.
( Bet. Robey St. and Hoyne Ave.)
Telephone 7164. CHICAQO, Ilvlv.
Shourds, Storey i Kasper,
STATE AND RANDOLPH STS.
CHICAGO, ILL.
LEADERS OF LOW PRICES IN
®iamoiicl§ and ^^itct^es
AND STERLING SILVERWARE.
ESfABblSHED 1560.
PICKLES.
CABBAGE PICKLE.
Mrs. G. Cunning-ham.
Scald the quartered heads in a strong brine, and squeeze per-
fectly dry in a towel, put in a jar and pour cold vinegar over,
put a quantity of white mustard seed and pod pepper with it,
color the brine deeply with turmeric.
PICKLED CABBAGE.
No. 2.
Select a nice^ firm head of cabbage; take off all the outside
leaves and shave it exceedingly fine (not chop it, remember);
place it in the jar you intend to keep it in, sprinkle salt and
pepper on it to your taste, then cut a couple of red peppers
very fine; add two tablespoonsful celery seed (or it is a great
improvement, if you can get it, to chop up fine two heads of
nice celery), two tablespoons white mustard seed; pour over
cold vinegar enough to cover,
CUCUMBER PICKLES.
Mrs. Boyles.
Wash the cucumbers, put in a jar and cover with water. For
every one hundred pickles allow one pint of salt. Let them
stand twenty-four hours. Then drain off the brine and wipe
dry. Take the same quantity of vinegar there was of brine.
Scald it, then pour over the pickles; let them stand twenty-
four hours. Take the same vinegar and scald again, and pour
over the pickles. Let them stand twenty-four hours longer.
The last day dry each pickle, and lay them in the jar they are
58 PICKLES.
to be kept in. Take-fresh vinegar the same quantity and boil
together with one half pound of sugar, ounce of whole pepper,
an ounce of whole allspice, an ounce of whole cloves and a
lump of alum half as big as an hen's egg (alum is to harden
the pickle). Pour over the pickles and cover tight. In a few
days they will be ready to eat.
CUCUMBER PICKLES.
Make a brine of rock salt strong enough to bear an egg.
When boiling hot pour it on six hundred cucumbers. Let
stand twenty-four hours; then wash in clear, cold water and
dry. Scald vinegar and pour over them; let stand twenty-four
hours, then throw that off, take fresh vinegar, one quart brown
sugar, two green peppers, half pint mustard seed, six cents worth
ginger root, one tablespoon celery seed, cinnamon, cloves, all-
spice each, piece of alum size of a nut powdered fine. Scald
altogether, pour over boiling water.
SWEET CUCUMBER PICKLES.
Take small crock of pickled cucumbers and make a good
rich syrup of New Orleans molasses, and cider vinegar, and
whole cloves; heat together and turn over them, and in two
days you will have a most delicious, brittle, hard, sweet pickle.
RIPE CUCUMBER PICKLES.
Remove the seeds and rinds; slice them an inch thick; soak
them jn cold vinegar over night; drain off the vinegar and
throw it away. Take one gallon of vinegar, four pounds of
sugar, a few sticks of cinnamon bark, and in this mixture boil
the pieces of cucumbers, removing each piece as it becomes
clear, without being broken — some pieces will be done before
others, and place them in a jar; when all are removed to the
jar pour the boiling vinegar over them, and keep them under
the surface.
PICKLES. 59
MIXED PICKLES.
Mrs. Boyles.
Two heads of cabbage sliced fine and cut into inch pieces, two
heads of cauliflower torn into inch pieces, slice fifty
cucumbers about three inches long, some grated and
some in round pieces about one quarter inch in thickness,
four quarts of string beans, boiled until tender in
salted water, eight large green peppers with the seeds
taken out cut up into small pieces, one quart of small
white onions. Pour over all, excepting string beans, a strong
brine and let stand twenty-four hours. Drain or squeeze well.
For a three-gallon jar take six quarts of vinegar, one teaspoon
cayenne pepper, quarter pound white pepper ground, one
tablespoon turmeric powder, quarter pound whole mustard
seed, a piece of alum half size of an egg. Pour vinegar and
spices hot over all. When cold, add a pint of made mustard.
Stir thoroughly.
OLIVE OIL PICKLES.
Mrs. J. E. Montrose.
One hundred small cucumbers sliced, three pints small onions
sliced, three ounces celery seed, four ounces white mustard seed,
two ounces whole white pepper, one pint olive oil, a piece of
alum dissolved in the vinegar. Lay the cucumbers in soft water
three hours, drain and mix with the onions, then add oil, mix
thoroughly, then add seeds; mix well together and pour cold
vinega;- over all. The directions mvist be followed explicitly,
CHILI SAUCE.
Take two quarts of ripe tomatoes, four large onions and four
red peppers. Chop them together; then add four cups of vine-
gar, three tablespoons of salt, two teaspoons each of cloves,
ground cinnamon, ginger, allspice and nutmeg. Boil all to-
gether for one hour, and bottle for use after straining through
a sieve or coarse netting. Is equal to famous Worcestershire.
60 P J C K L E S .
PICCALILLI.
Mrs. George Cunningham, Nashville, Tenn.
First pickle the articles you wish to use — cucumbers, cauli-
flower, cottage onions and string beans, if desired. In the
dressing take a gallon of the vinegar which has been on the
cabbage already spiced, equal quantities, about a teacupful of
the best English mustard, flour and sugar, and nearly as much
turmeric. Mix in a smooth paste with some of the vinegar.
Let the vinegar come to a boil, and stir this mixture in, on the
fire, and cook till a smooth cream. Slice the different pickles,
leaving the small onions while putting them in a crock with a
good deal of celery seed (pounded) and white mustard seed.
Pour the dressing over while hot and cover closely.
PICCALILLI.
Mrs. Boyles.
Slice one peck of green tomatoes; salt them in layers; let
them drain over night, then take three teaspoons of ground
mustard, one teaspoon of ground pepper, two teaspoons of
ground cloves, two teaspoons of ground cinnamon, four peppers
chopped fine. Mix with one-fourth pint whole mustard, one
cup sugar, two quarts of vinegar. Put into a porcelain kettle,
let come to a boil; add tomatoes; let boil one-half hour or
more.
CHOW CHOW.
Two quarts of small white onions, two quarts of gherkins, two
quarts of string beans, two small cauliflowers, one-half a dozen
ripe red peppers, one half pound mustard seed, one-half pound
of whole pepper, one pound ground mustard and, as there is
nothing so adulterated as ground mustard, it's better to get it
at the druggist's; twenty or thirty bay leaves, and two quarts of
good cider or wine vinegar. Peel the onions, halve the cucum-
bers, string the beans, and cut in pieces the cauliflower. Put all
in a wooden tray, and sprinkle well with salt. In the morning
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C. H. JORDAN ED. S. JORDAN. SCOTT JORDAN.
. (^opdar^ W ©o.,
UNDKRTAKERS,
14 & 16 E. Madison St..
TELEPHONE 5417 * * * ©mGaQO.
PICKLES. 61
"wash and drain thoroughly, and put all into the cold vinegar,
except the red peppers. Let boil twenty minutes slowly, fre-
quently turning over. Have wax melted in a deep dish, and, as
you fill and cork up, dip into the wax. The peppers you can
put in to show to the best advantage.
GREEN TOMATO PICKLE.
Mrs. C. Stearns.
One peck of green tomatoes, and six large onions, sliced.
Sprinkle with one cupful of salt, and let stand over night. In
the morning drain. Add to the tomatoes two quarts of water
and one quart of vinegar. Boil fifteen minutes, then drain
again and throw this vinegar and water away. Add to the
pickle two pounds of sugar, two quarts of vinegar two table-
spoonfuls each of clove, allspice, ginger, mustard, cinnamon.
Boil fifteen minutes.
TOMATO PICKLES.
Mrs. Andrews.
Half peck green peppers, two and a half pecks green toma-
toes, five large onions, chopped, two and a half cups of salt.
Let stand over night and drain; in the morning add five quarts
vinegar and boil fifteen minutes. Then add three and a half
pounds of brown sugar, three-quarters of a pound of mustard
seed, five tablespoons cinnamon, two and a half tablespoons
allspice, two tablespoons cloves, three tablespoons ginger, three
tablespoons celery seed. After all is prepared, boil twenty
minutes.
PICKLED EGGS.
Select nine fresh ones, boil tliera hard, lift them directly
from the hot water into cold. When cool, remove the shell,
stick cloves into them, and drop in cold vinegar.
PICKLED PEACHES.
Mrs. Ryer.
Seven pounds of peaches, three and half pounds of sugar,
one half pint of vinegar, one ounce of cinnamon, one ounce of
cloves. Make syrup, and pour over peaches. Let stand for
twenty-four hours, and boil together.
62 PICKLES.
FRENCH CATSUP.
Mrs. C. E. Elmes.
One peck of tomatoes, six onions, chopped very fine, two
tablespoonsful each of allspice, cloves, black pepper, two ounces
of celery and one quarter of a pound of salt, one half pound of
brown sugar, one quart of strong vinegar. Boil all together
until thick enough.
OYSTER CATSUP.
Select eighteen or twenty large fresh oysters, drain off the
liquor and pound them in a mortar; then put them in a stew-
pan together with their liquor, adding a tumbler of sherry,
four ounces of anchovies, the rind of half a lemon pared very
thin, half a saltspoon of pounded mace and half a dozen pep-
percorns. Place the pan on the fire and let the contents simmer
gently for half an hour, then remove it, and when cold bottle
for use.
Large green peppers are relished prepared in this way: Re-
move all the seeds and fill the pepper with cooked tomato pulp
and minced mushrooms, seasoning with salt and butter. Bake
in a hot oven and serve.
ITOMATO CATSUP.
Mrs. West.
One half , bushel tomatoes, twelve onions, one teacup salt,
one teacup white pepper, one teacup mustard, one quarter tea-
cup red pepper, one pound brown sugar. Put tomatoes and
onions sliced to boil. When soft strain and add the seasoning.
When it has boiled down to one third it is done. When cool
add sufficient to taste and make thin enough to pour in bottles.
Very fine.
PICKLES. 63
TOMATO CATSUP.
Wash the tomatoes and break them open unpared. Put them
in a large tin and let them boil, then drain them through
a sieve dry as possible, getting all the pulp and leaving only the
skin and seeds. To every gallon put two tablespoonfuls of
salt, four tablespoonfuls of pepper, two of mustard, one of all-
spice, one and one half of cloves, four of cinnamon, a little
sugar and a pint of vinegar. Boil two or three hours and bottle
tight.
MUSTARD FOR MEAT.
The yolk of one egg, well beaten, one half teaspoonful salt,
one teaspoonful butter, one tablespoonful mustard, and enough
vinegar to make it the proper consistency.
I
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£ o a
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C3 S
BREAD, ETC.
"He is crowned with all achieving who perceivvs and then performs."
— Goethe.
YEAST.
One quart boiling water poured upon a cup of grated raw
potatoes, with a small infusion of hops. Add one half tea-
cup of salt, one half teacup of sugar and a little yeast to raise
it. Keep it warm until it raises. Brewer's yeast is the best
unless you have some of the same yeast.
YEAST.
Twelve good sized potatoes, one gallon water when done, two.
handfuls hops in a bag, one tablespoon ginger, two teacups
sugar, one of salt. Boil potatoes and hops, strain, then add the
other ingredients and scald well. Put into a jug and cork
tight. One cupful makes four loaves.
YEAST.
Grate ten large potatoes raw; have ready six quarts of
strong hop tea boiling; pour over the potatoes, stirring con-
stantly, and let it boil a moment or two; add one coffee cup of
salt and sugar each. When milk-warm raise with a pint of
baker's or home-made yeast. Set in a warm place until done
working. This is an excellent recipe, and will keep a long;
time in a cool place.
66 BEE AD, ETC,
BREAD MADE EASY.
Mrs. H. H. Brown.
Three quarts flour, small tablespoon salt. Mix with quite
hot water. Stirring quickly, dissolve the yeast in a little warm
water, and stir in when suiBciently cool. Beat hard and long.
Let it stand one night when warm. In the morning mold and
put into pans. Let it stand awhile before putting into oven.
LIGHT BREAD.
Two quarts of scalded "Cerealine,'" eight tablespoonfuls of
lard, six ounces of Fleischmann^s yeast, eight quarts of flour,
four teaspoonfuls of salt.
Mix the wheat flour and "Cerealine" together; dissolve the
salt in water, and dissolve six ounces of Fleischmann's yeast in
a little cold water, and make into a stiff dough. Allow this
mixture to raise about three hours, and then take out and
make into six loaves of bread, and set in a pan until it raises
again, then bake about an hour in a hot oven.
POTATO BREAD.
Time to bake, one and a half to two hours.
Two and a half pounds of mealy potatoes, seven pounds of
flour, a quarter of a pint of yeast, two ounces of salt.
Boil two pounds and a half of nice mealy potatoes till
floury; rub and mash them smooth; then mix them with suf-
ficient cold water to let them pass through a coarse sieve, and
any lump that remains must be again mashed and pressed
through. Mix this paste with the yeast, and then add it to
the flour. Set it to rise, well knead it, and make it into a stiff,
tough dough.
BREAD FOR DYSPEPTICS.
Fcr one loaf: one pint attrition flour, one pint wheat flour;
prepare with Horsford's Bread Preparation according to direc-
tions which come with it, adding salt, mixing soft, with sweet
milk, with the hands, and bake quickly. To be used when a
day old.
N. B. — None Genuine without the letters ''A. B. C." on
top of the loaf.
This Bread is Guaranteed the Best that can be made.
KENNEDY BISCUIT WORKS.
I=^.A.C::'rCDF=?I]E:^ :
Cambridgeport Mass., . . . 498, 500, 502 Main St,
Chicago, 111., ... 44, 46, 48, 50 S. Desplaines St.
For generations the name of KENNEDY has stood as a synonym of all
that is purest and best in the manufacture of
pine Biscuit, Ci^aeketi^s and Cakes
We manufacture more than two hundred varieties. Among the choicest,
which are admitted to be unequaled, are the Zephyr, Albert, Zephyrette,
Beatrice, Jockey Club, Oswego, Thin Water, French Roll Wafer, Cold
Water, Sugar Wafers, Cream Biscuit, Graham Wafers, Cambridge Tea,
Oatmeal Wafers. All of these varieties are ver)' desirable for luncheons,
receptions, etc. We also manufacture a large variety of cheaper goods for
more general use. Quality always guaranteed. Respectfully,
f. /c. KENNEDY ©OMPANY.
E. A. &: W. HOVSTELL,
^Practical Upholsterers^
Repairers, Manufacturers and Renovators
OF ALL KINDS OF
Furniture and Bedding.
And all kinds of Household Goods
PACKED and SHIPPED by Experienced Men.
551 MADISON STREET.
Near Ogden Avenue.
BREAD, ETC. 67
SALT YEAST BREAD.
Mrs. H. J. Jones.
One teacup sweet milk, boil and stir in two tablespoons meal
while hot at night. Next morning add one cup hot water, one
full cup of flour, one tablespoon sugar, one teaspoon salt to
ihe milk; mix well. Put in a vessel in a warm place; when
light, take three quarts sifted flour; large spoonful of lard, a
little more salt ; mix as soft as you can kneed, which do thorough-
ly until it thickens. Let it rise and bake in quick oven.
BROWN BREAD.
One quart oatmeal scalded, one quart ryemeal or graham
flour; one cup yeast, one cup molasses, large teaspoonful salt,
small teaspoonful soda. Put in pan, let it rise; bake five hours.
CORN BREAD.
Mrs. Hammond.
Two cups corn meal, one cup flour, one teaspoonful salt,
one tablespoonful sugar, two eggs, two cups milk, one heaping
spoonful baking powder; and half as much more, dry in flour.
CORN BREAD.
One cup of "Cerealine," one and a half pints of corn meal,,
one teaspoon of salt, three eggs, one and one-fourth pints
of milk, one tablespoon of sugar, one-half pint of flour, two-
teaspoons of baking powder; two tablespoons of lard. Sift
the corn meal, flour, sugar, salt, and baking powder togeth-
er; rub in the lard cold; add eggs, well beaten, milk, and!
"Cerealine"; mix into a moderately stiff batter; pour it from the;
bowl into a shallow cake pan, and bake in a rather hot oven,
STEAMED BROWN BREAD.
Mrs. Hill.
Two coffee cups cornmeal, two coffee cups graham flour, two-
thirds coffee cup New Orleans molasses, two eggs, small spoon
salt, one teaspoon soda stirred into the molasses until it is all
foam, and milk to form a soft batter. Steam three hours.
(8)
6o BREAD, ETC.
BROWN BREAD.
Mrs. Raymond, Boston.
One quart milk, two cups of ryemeal, three cups of Indian
meal, one cup of molasses, one tablespoon of salt, one table-
spoon of soda. Steam or bake two and a half hours.
BROWN BREAD.
Mrs. L.'ison.
One-half teaspoon soda dissolved in a little warm water, one
cup sour milk, put soda in one-half cup molasses, little salt,
one egg or two yolks and one white, graham flour (and a little
wheat flour); don't put too much flour in, mix lightly. Steam
one and a half hoars. Keep water boiling constantly.
BREAKFAST COFFEE CAKES.
Three cups bread sponge, one-half cup butter, little sugar,
one egg. Roll thin as baking powder biscuit. Cut out with
tumbler or cake-cutter; sprinkle over a little sugar, cinnamon,
and little bits of butter. As our family is small, I only use one-
half the recipe.
ALBANY BREAKFAST CAKES.
Time, half an hour. Six eggs, one quart of milk, a tea-
spoonful of salt; a piece of saleratus the size of two peas, and
sufficient flour to make a thick batter.
Beat the eggs very light, and stir them into a quart of milk.
Add the salt and salaratus, dissolved in a little hot water. Stir
in sufiicient flour to make a thick batter, rub some small tins
the size of a tea-saucer with butter, and half fill them with the
batter. Bake them in a quick oven.
BREAD, ETC. 69
" JOHNNY CAKE"
A Recipe by Bishop Williams, of Connecticutt.
A forgetful old Bishop, all broken to pieces,
Neglected to dish up for one of his nieces
A recipe for "corn-pone," the best ever known.
So he hastes to repair his sin of omission.
And hopes that in view of his shattered condition
His suit for forgiveness, he humbly may urge.
So here's the recipe — and it comes from Lake George.
Take a cup of corn meal, and the meal should be yellow,
Add a cup of wheat flour, for to make the corn mellow;
Of sugar a cup, white or brown, at your pleasure,
(The color is nothing, the point is the measure.)
And now comes the troublesome thing to indite.
For the rhyme and the reason they trouble me quite,
For after the sugar, the flour and the meal —
Comes a cup of sour cream, but, unless you should steal —
From your neighbors I fear you will never be able —
This item to put upon your cooks' table.
For sure and indeed in all towns I remember.
Sour cream is as scarce as June bugs in December.
So here an alternative nicely contrived.
Is suggested at once your mind to relieve.
And showing how you without stealing at all,
The ground that seemed lost, may retrieve.
Instead of sour cream, take one cup of milk,
"Sweet railk,^' what a sweet phrase to utter.
And to make it cream like, put into the cup
Just three tablespoonsful of butter.
Cream of tartar, one teaspoonful, rule dietetic, .
How nearly I wrote it down, "tartar emetic."
But no: cream of tartar it is without doubt,
And so the alternative makes itself out.
70 BKEAD,ETC.
Of soda, the half of a teaspoonful add —
Or else your poor corn cake will go to the bad.
Two eggs must be broken without being beat,
Then of salt a teaspoonful, your work will complete.
Twenty minutes of baking are needful to bring
To the point of perfection this "awful good thing."
To eat at the best, this remarkable cake —
You should fish all day long on the royal named lake,
With the bright water-glancing in glorious light,
And beauties unnumbered bewildering your sight.
On mountain and lake, in water and sky,
And then when the shadow falls down from on high.
"Seek Sabbath Day Point" as light fades away —
And end with this feast the angels long day.
Then, then you will find without any question
That an appetite honest waits on digestion.
ENGLISH BREAKFAST CAKE.
One cup milk, one tablespoonful of butter^ one tablespoonful
sugar, one egg, one pint flour, one teaspoonful cream tartar,
one-half teaspoonful soda.
BREAD GRIDDLE CAKES.
Mrs. LeRoy.
Put three slices of dried bread to soak over night in some milk.
In the morning add two eggs well beaten, one teaspoon of soda,
a good cup of flour and a little salt.
SOUR MILK GRIDDLE CAKES.
One quart of sour milk, one large teaspoonful soda, one tea-
spoonful salt, two eggs, flour enough to make a thin batter.
GRAHAM BREAD.
Mrs. Hayes.
One quart warm water, one-third teacup syrup, one teaspoon-
ful salt, one half cup yeast. Make as thick with graham flour
as can be stirred with a spoon.
D. F. BREMNER BAKING CO.
Chicago.
As our health is largely regulated by what we eat,
it follows that we should be particular and careful in
selecting our food. Bread is the ^^ Staff of Life " only
when it is Pure and Good. How then shall we know
when it is so? Buy and Eat only D. F. Bremner Bak-
ing Cos Eureka, Vienna, or any Bread made by them.
See that it has their Tin Tag. Buy and Eat only
their Biscuit or Crackers and " Your days shall be
long in the land!'
GEORGE BETTS,
437 West Madison Street.
FIKE FRUITS, TABLE LUXURIES.
Creamery Butter a Specialty.
Received weekly from the celebrated Hickory Grove Creamery.
Mulford's
Railroadyi(;l^etrl(;5^9ey,
# Chicaqo.
Lowest Rates Guaranteed to all Points by Rail.
Tickets Bought, Sold and Exchanged.
TELEPHONE NO. 2007.
JOHNSON'S
480 and 969 MADISON ST., and 714 VAN BUREN ST.
E. JOHNSON, Prop. CHICAGO, ILL.
All our Goods are Home Made. Wedding and Party orders a Specialty.
BREAD, ETC. 71
GRAHAM BREAD.
One pint yeast, same as nsed for Avhite bread, stir in a pint of
warm water and a little salt, then add graham flour unil you
have a thick batter. Bake fifteen minutes longer than the same
size loaf of white bread. It will not rise as much as other bread.
GRAHAM BREAD.
Take the "sponge'"' of white bread when light, enough for one
loaf or two, as you wish, and mix in "enough graham flour to
make a moderately stiff loaf; place in a pan, and, when light,
bake. You can add a little sugar or molasses if you like. Can
also make very nice rye bread in the same way.
GRAHAM BREAD.
Grraham three quarts, two quarts warm water, one half pint
yeast, one teaspoonful soda, one half pint sugar. Mix with a
spoon. Pour into deep tins, well greased, and set in a warm
place till quite light. Bake with a steady moderate heat two
hours. This recipe makes three good loaves.
GRAHAM PUFFS.
One egg, one pint sweet milk, one pint graham flour and a
pinch of salt; beat the egg thoroughly; add the milk, then the
flour gradually; l)eat the whble mixture briskly with an egg
beater; pour into cast-iron gem pans, well greased and piping
hot; bake in a very hot oven. This mixture is just sufficient
foE twelve gems.
GRAHAM PUFFS.
Sift together one and one half pints of graham flour, one
teaspoonful of salt and three teaspoonfuls of baking powder.
Mix with this one pint of milk and two well-beaten eggs until
a smooth batter is obtained. Fill cold, well greased gem pans
half full with the batter, and bake in a hot oven for ten
minutes.
GRAHAM CAKES.
Mrs. Raymond, Boston.
One cup graham, one cup flour, one egg, one cup of milk,
a little salt and sugar.
72 BREAD, ETC.
GRAHAM OR RYE MUSH.
Stir graham or rye meal into boiling water, with a little salt,
till quite thick; cook a few minutes. This is very nice either
with poached eggs or butter and sugar.
OATMEAL MUSH.
Soak the oatmeal over night in enough water to wet it, in
the morning stir into boiling water. Cook a few minutes.
CRACKED WHEAT.
Stir five large heaping spoonfuls of the crushed white wheat
sold by grocers into a quart of boiling water, and set the tin
pail holding it into a pan of boiling water to cook twenty
minutes. This prevents it burning, and is a cheap and easy
substitute for a farina kettle. Salt well, and when the kernels
have swelled and burst like popcorn it is done. Serve it plain
to eat with meat and gravy like rice, or add half a teaspoonful
of cinnamon, a pinch of ground cloves, a handful of raisins or
currants, and a half cup of sugar while boiling, and you have
a savory breakfast dish. Sometimes we serve it plain in saucers,
with a dust of cinnamon on the top, and sugar and utter or
cream, as German pancake is eaten.
GRIDDLE CAKES.
Three cupfuls of "Cerealine," one teaspoonful salt, one egg,
two cupfuls of milk, one teaspoonful baking powder.
Mix the salt and bakiug powder thoroughly with the
"Cerealine;'' add the well-beaten egg to the milk, and pour on
to the Cerealine Flake; stir all together until well mixed; fry
on a well gi'eased griddle, over a good fire; fry to a nice brown
on one side, and then turn and fry as before and serve hot with
maple syrup.
HOMINY BALLS.
One cup of fine hominy, boil until thoroughly cooked.
When cold, add one beaten egg and a small piece of butter,
a little salt. Make into balls by flouring the hands. Drop into
a kettle of hot lard. To be eaten with maple syrup.
BREAD, ETC. 73
HOMINY BREAD.
Mrs. H. J. Jones.
Take cold boiled hominy (grits) and add one egg, teaspoon of
butter, salt to taste, and milk to make like pudding batter.
Bake in a baking dish for breakfast.
BAKED HOMINY GRITS.
Miss Lovejoy.
One quart milk, one cup grits, two eggs and salt. When
the milk and salt boil, stir in grits and boil one half hour.
When cool beat the eggs, and beat them well into hominy.
Bake one half hour.
MUFFINS.
One pint of milk, three tablespoonsful of yeast, make a thin
batter. In the morning add one egg and one spoonful of sugar.
Bake in cups.
MUFFINS.
Mrs. H. L. Hammond.
Three-quarters pint milk, one pint flour, one heaping tea-
spoonful baking powdef, one-half teaspoonful salt, two eggs,
butter size of an egg.
EGOLESS MUFFINS.
Mrs. Oakley.
Half a cupful of butter, two cupsful of sweet milk, three tea-
spoonsful of baking powder, one scant quart of flour, a pinch of
salt, a quarter of a cupful of sugar.
MUFFINS ENGLISH STYLE.
One pint of "Cerealine," a little salt, two and one half tea-
spoonfuls of baking powder, one and three-fourths pints of flour,
one tablespoonful sugar, one and one-fourth pints of light
cream. Sift the flour, salt, sugar and baking powder together;
add the milk and "Cerealine," and mix into a smooth batter, a
little stiffer than for griddle cakes; have the griddle heated
evenly all over; grease it and lay the muffin rings on the grid-
dle; fill them half full, and when risen well up to the top of
74 BREAD, ETC
the rings, turn them over gently with a cake turner; they
should not bake brown, but of a nice buff color; when all are
cooked, pull each one open in half, and toast delicately; butter
well, and serve on folded napkin, piled high and very hot.
QUICK MUFFINS.
One cup milk, one cup flour, one egg, well beaten, salt. Have
your gem-irons very hot; fill one-half full and bake quickly.
These are delicious with good butter and maple syrup.
RAISED MUFFINS.
Two large tablespoons of sugar, one tablespoon of butter,
beat together, add two eggs, well beaten, a good pinch of salt,
dissolve one-half cake yeast in one pint of warm milk, stir all
together, add enough flour to make a stiff batter. Make up the
muffins as late as possible in the evening, let rise over night.
About an hour before breakfast, put in well greased muffin
rings; let rise about half an hour; bake twenty minutes in a
quick oven. Fill the rings about half full.
SWISS MUFFINS.
One quart flour, two eggs, one teaspoon sugar, one tablespoon,
lard, one tablespoon butter, one-half cup yeast; mix well with
one cup milk. Let it rise, work and roll out about half an inch
thick. Cut one larger than the other, place small one on top,
with melted butter between. Let rise and bake.
OATMEAL CAKES.
One cup rather fine oat-meal; three cups water, stirred
together and allowed to swell. Butter a pie-tin, and turn the
batter in, and bake half an hour, or until a rich brown. Salt,
of course.
BREAD, ETC. 75
OATMEAL GEMS.
Take one cup of oat-meal and soak it over niglit in one cup
of water; in the morning add one cup of sour milk, one tea-
spoon of saleratus, one cup of flour, a little salt. They are
baked in irons as other gems and muffins. If on first trial you
find them moist and sticky, add a little more flour, as some
flour thickens more than others.
ROLLS.
Mrs. Hammond.
At noon, take two quarts of flour, and put into it one large
tablespoonful of lard. Make a hole in the center and set it
away. At night, take one cup of yeast, one half cup white
sugar, and mix thoroughly with a pint of cold boiled milk.
Add a little salt, and pour into the hole in the flour, and set
away until morning, without stirring. Then with a stiff knife
work in the flour, but do not knead. Let it set until it rises,
then knead and roll out thin as doughnuts; cut out and fold
together and set away to rise. Do not let the rolls touch when
in the pan.
CINNAMON ROLLS.
Take a piece of pie crust, roll it out, cut it in narrow strips,
sprinkle cinnamon over it, roll it up tight, put it in a clean tin
pan, which has been well oiled with butter, brown nicely and
bake.- Then serve on the table.
FRENCH ROLLS.
Into one pound of flour rub two ounces of butter and the
whites of three eggs, well beaten ; add a tablespoonful of good
yeast, a little salt, and milk enough to make a stiff dough; cover
it and set it in a warm place till light, which will be an hour or
more, according to the strength of the yeast. Cut into rolls,
dip the edges into melted butter to keep them from sticking to-
gether, and bake in a quick oven.
76 BREAD, ETC.
OSCAR WILDE ROLLS.
Mrs. W. A. Hammond.
Two teacups raised dough, one-half teacup sugar, two table-
spoonfuls butter, one egg. Mix thoroughly and roll out about
an inch thick. Cut in strips about an inch wide. Commence at
one end of a strip aud wind the strip round the center like a
mat. Set them in a warm place for twenty minutes. Bake in
a hot oven. About five minutes before they are done brush over
the tips with sugar and water. Very good.
PARKER HOUSE ROLLS.
One pint scalded milk. Let it cool, and add two tablespoons
sugar, two of lard, two of yeast, a little salt. In winter mix in
batter over night, in morning knead; set to rise again, and at
noon roll out very thin, cut in large rounds, put on a piece of
butter and lay the dough over. Let it rise again, and bake for
tea. In summer mix early in the morning instead of at night.
TEA ROLLS.
One tablespoon butter, one quart flour, two teaspoonsf ul bak-
ing powder, one-half teaspoon salt; milk to make a soft dough.
Warm the butter, mix the baking powder into the flour, mix
well together, and then turn out on the board aud knead to
make it smooth; roll out one-half inch thick and cut with a
large round cutter, then fold each one over to form a half-round,
wetting a little between the folds to make them stick together;
place them apart on the buttered pans, wash them over with
milk so as to give them a gloss, and bake immediately in a hot
oven twenty minutes.
RYE TEA CAKES.
One pint sweet milk, two eggs well beaten, one tablespoonful
brown sugar, one-half a teaspoonful of salt; stir into this suf-
ficient rye flour to make it stifE as common griddle-cake batter.
Bake in gem pans one-half an hour. Serve hot.
BBEAD,ETC. .77
TEA BISCUITS.
Two and one-half pounds flour, three ounces butter, two tea-
spoonsful baking powder, one pint milk, a pinch of salt. Rub
butter, flour and baking powder; then add the milk, roll it out
one inch thick, cut out, bake in hot oven.
HUCKLEBERRY CAKE.
Mrs. C. C. Fisher.
Two-thirds cup of sugar, one tablespoon of butter; cream the
two together; two-thirds cup of milk, two cups of flour, one egg,
two and one-half teaspoons of Horsford's baking powder, one
pint of huckleberries (dry); rub the berries in flour to prevent
settling.
RYE CAKES.
Mrs. Raymond, Boston.
1 cup of milk, one quarter cup of sugar, one half cup of
butter (small), one egg^ one pint rye meal, one teaspoonful of
cream tartar, one half of soda.
RUSKS.
Take enough of light dough and work in a teacup of sugar
and nearly as much shortening, mould out same as for light
biscuit. Or, take a cupful of yeast, half a cup of lard or but-
ter, a little soda; knead together, and when it rises mould out,
a ad raise again before baking.
RUSKS.
Rusks require a longer time for rising than ordinary rolls or
biscuits. If wished for tea one evening, begin them the day
before. In cold weather, to make up two and a half quarts of
flour, mix into a paste with one pint of boiling water, two
tablespoonfuls of sugar, three of flour, and two large Irish po-
tatoes, boiled and mashed smooth. In the evening make up
dough with this sponge, adding three well-beaten eggs, three-
quarters of a pound of sugar, and half a pint of fresh milk.
Set it away in a covered vessel, leaving plenty of room for it to
78 BREAD, ETC
swell. Next morning work into tlie risen dough, whicli should
not be stiff, a quarter of a pound of butter and lard mixed.
Make into rolls or biscuits, and let the dough rise for the
second time. Flavor with two grated nutmegs or half an ounce
of pounded stick cinnamon. When very light, bake in a
quick, steady oven till of a pretty brown color; glaze with the
yolk of an egg, and sprinkle lightly with powdered white
sugar,
FRENCH TOAST.
Two-thirds of a pint of milk; one egg well beaten; a little
salt. Take six slices of bread, dip into custard (uncooked) one
by one; then fry in a little butter till a delicate brown. For
sauce, melted sugar with a little cinnamon added. This is very
nice, and a good way to use up stale bread. A good lunch dish.
CHEESE TOAST.
Melt new cheese in a buttered pan in a hot oven; when
melted stir in mustard and cayenne pepper; pour over fried
toast and serve.
RICH WAFFLES.
Make a thin paste with eight ounces of flour, six of pulver-
ized sugar, two eggs, a few drops of essence to flavor, one-half
a liquor glass of brandy or rum, and milk. Warm and butter
both sides of the mold, put some of the paste into it; close it
gently, set it on the fire, turn it over to heat both sides equally,
dust them with sugar when done, and serve either warm or cold.
It takes hardly a minute for each, Avith a good fire.
WAFFLES.
One pint of milk, three eggs beaten separately, two teaspoons
baking powder, one tablespoon melted butter, a little salt, flour
enough for a pretty stiff batter.
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CHICAGO, ILL.
PASTRY, PIES.
^'■For nothing lovelier can he found in woman than to study household good,
and good luorks in her husband to promote-'''' — Milton.
One pound of sifted flour, one pound of fresh butter, two tea-
spoonfuls of cream of tartar, one teaspoonful of soda, a little
water.
Work one-fourth of the butter into the flour until it is like
sand; measure the cream of tartar and the soda, rub it through
a sieve, put it to the flour, add enough cold water to bind it, and
work it smooth; dredge flour over the pasteslab or board, rub a
little flour over the rolling-pin, and roll the paste into about
half an inch thickness, spread over the whole surface one-third
of the remaining butter, then fold it up; dredge flour over the
pasteslab and rolling-pin, and roll it out again, then put another
portion of butter, and fold and roll again, and spread on the
remaining butter, and fold and roll for the last time.
A LIGHT PUFF PASTE.
One pound butter, one p lund flour, mix the flour with one-
quarter of the butter, by rubbing it together and add enough
cold water to make it the consistency of bread dough, roll this
out to the thickness of one-half inch, put the balance of the
butter on this in one lump and fold the four corners of the
dough over the butter, entirely covering it, then roll it out to
the thickness of one-quarter inch as nearly oblong as possible ;
then fold the ends over to the center until the sheet is about
four inches wide; then roll it out again. Let it rest one-half
hour each time and roll it out four times.
(9)
80 PASTRY, PIES
PUFF PASTE.
One cup cerealine, two cups butter, one teaspoon baking
powder, one large cup of ice-water, three cups sifted flour,
yolk of one egg, a little salt.
Sift tlie flour witli the baking powder ; place it on a pastry-
slab or moulding-board, then add the cerealine, and mix
thoroughly ; form the w^hole into a ring, place the egg-yolk and
salt in the center.
Adda little ice-water, and from the inside of the ring gradu-
ally take flour, and adding ice-water every time until you have
a smooth, firm paste, very tenacious and lithe. Place it on ice
for fifteen or twenty minutes, then roll out to the size of a
dinner plate. Work the salt and buttermilk all out of the
butter, and cut the butter in small pieces, and place on the
dough. Work the edges of dough over the butter, carefully
covering it. Turn it upside down, and roll it very thin ; turn it
back again, aijd fold into a three square. Repeat the rolling
and folding three times.
Between each turn or operation of folding and rolling, put
the dough on a thin tin on ice. As soon as it chills it will roll
easily.
CHERRY PIE.
Choose fair ripe cherries, the large black English being the
best for this purpose ; wash and look them over carefully, fill
the pie-plate evenly full, strew sugar over the top, dredge in
plenty of flour, cover with a moderately thick upper crust, and
bake one hour.
COCOANUT PIE.
Put a cup of cocoanut to soak in sweet milk as early in the
morning as convenient. Take a teacup of the cocoanut and
put it into a coffeecup, and fill up with milk. When ready to
bake take two tablespoons of flour, mix with milk, and stir
in three-fourths of a cup of milk (or water), place on the
stove, and stir until it thickens. Add butter the size of a
PASTRY, PIES. 81
walnut while warm. When cool add a little salt, two eggs,
saving out the white of one for the top. Sweeten to taste.
Add the cocoanut, beating well. Fill the crust and bake.
When done, b.ave the extra white beaten ready to spread over
the top. Return to the oven and brown lightly.
NO. 2.
Open the eyes of a cocoanut with a pointed knife or a gimlet,
pour out the milk into a cup, then break the shell and take out
the meat and grate it fine. Take the same weight of sugar and
the grated nut and stir together ; beat four eggs, the whites and
yolks separately, to a stiff foam, mix one cup of cream and the
milk of the cocoanut with the sugar and nut, then add the
eggs and a few drops of orange or lemon extract. Line deep
pie-tins with a nice crust, fill them with the custard, and bake
carefully one-half an hour.
CUSTARD PIE.
Line your plate with pie crust, and fill it with a mixture of
three eggs, one pint milk, one-half teacup of sugar, bake it in a
medium hot oven, flavor with mace. For cocoanut pie, use the
same custard as for custard pie, but put cocoanut in the plate
before you pour the custard on it.
FRUIT PIE.
Line a soup plate with a rich paste, and spread with a layer
of strawberry or raspberry preserves, over which sprinkle two
tablespoons of finely chopped almonds (blanched of course),
and one-half ounce of candied lemon peel cut into shreds. Then
mix the following ingredients: One-half pound white sugar,
one-fourth pound butter, melted, four yolks and two whites of
eggs and a few drops of almond essence. Beat well together
and pour the mixture into the soup plate over the preserves,
etc. Bake in a moderately-warm oven. When cold sprinkle
or sift a little powdered sugar over the top. A little cream
eaten with it is a great addition.
82 PASTE Y, PIES.
LEMON PIE.
Mrs. McHcnry.
Two lemons, rind of one grated, two tablespoons melted
butter, four eggs, one and one-half cups sugar, three-fourths
cup water, two tablespoons corn starch. Reserve for frost-
ing whites of two eggs, three tablespoons sugar.
LEMON PIE.
Mrs. C. E. Elmes.
Yolks of two eggs, one cup of sugar, one and a half cups of
water, one large lemon, three and one half tablespoons of
flour. Line the pie-pan with crust and bake. Mix the flour
with water, then add the other ingredients with it and boil it
until it thickens, stirring constantly. Pour this mixture into
the crust. Beat the whites of the eggs with half of the sugar
and put on the top and brown in the oven.
LEMON CUSTARD PIE.
Mrs. J. R. Lyons.
One and one half cups water, two tablespoons cornstarch
dissolved in a little cold water, and stirred into the water while
boiling. The grated rind and juice of one large, or two small
lemons; three eggs, save out whites of two for frosting, beat
the remainder, with one cup of sugar, to a light cream ; mix all
thoroughly together, and when cold put into a crust, pieviously
baked. Beat whites with a small tablespoon of sugar to each
white, and spread over top. Brown in the oven.
ORANGE PIE.
Take the juice and rind of one orange; one small cup of
sugar, yolks of three eggs, one tablespoon of corn-starch, made
smooth with milk; piece of butter as large as a chestnut, and
one cup of milk. Beat the whites of the three eggs with sugar,
and place on the top after the pie is baked — leaving in the oven
until browned.
Chas. a. Pillsbury & Co.
MINNEAPeLIS, MINN,
^ MANTJTACTURERS OF @
"PILLSBURY'S BKST."
The best known, most successful, and most widely used brand of Flour
ever made.
The reason for this grand success Is the fact that this firm owns and operates one
hundred and twenty-five Elevators, scattered all through the heart of the No. 1 hard
wheat section, and are thus enabled to select Eind use only the very choicest wheat.
Ask your Grocer for
" PILLSBURY'S BKST."
Every Barrel Guaranteed.
L. G. HOLLEY, General Agent,
413 ReYALINSBRANGE BaiLDINS,
CHICAGO, ILL.
Old Staten Island Dyeing EstaWisliinent,
42 EAST IVLADISON STTREKT,
Chicago.
c Dyers and cleaners of »
Ladies', Gentlemen's v^^ Household Goods
OK ALL KINDS.
WILL REMOVE MAY 1st TO 81 DEARBORN STREET.
The Palace IHCotel of Chicago.
GEO, A. COBB. vIOHN A. RICE & CO. M. O'BRIEN.
RATES, $3.00, $3.50 & $4.00 PER DAY. SPECIAL CONTRACTS WILL BE MADE.
ALEX. MOODY. CHAS. E. WATERS.
MOODY & WATERS,
J MANUFACTURERS OF j
H0ME*MADE*P1ES.
Office and Salesroom: 39 & 41 N. GREEN STREET,
Bakery: 216 & 218 WEST LAKE STREET, COR. GREEN STREET,
Telephone 4192.
PASTRY, PIES. 83
ORANGE PIE, No. 2.
Take four good-sized oranges, peel, seed, and cut in very small
pieces; add a cup of sugar and let stand; into a quart of nearly
boiling milk stir two tablespoons of corn-starch mixed with
a little water, and the yolks of three eggs. When this is done,
let it cool, then mix with the oranges. Put it in simply a lower
crust. Make a frosting of the whites of the eggs and one-half
cup sugar. Spread it over top of pies, and place for a few
seconds in the oven to brown.
ORANGE PIE No. 3.
Grate the rind of a large, sweet orange; squeeze the juice and
press off the pulp, picking out the seeds. Cream one-fourth of
a cup (or butter), one-half cup sugar, one egg beaten light, one
tablespoon of flour rubbed smooth in one-half cup of water.
Stir in the orange, and bake with two crusts. In this, as indeed
in all cooking, judgment must be used, as oranges vary in size
and sweetness ; but these are the usual proportions, and are suf-
ficienl; for an ordinary-sized pie.
PEACH AND APRICOT PIES.
Line your plate with pie crust, pare the fruit and lay it in the
plate nicely sliced, fill the pie well, cover it with a piece of well
greased paper and bake it. When done, put enough sugar on it
to suit your taste. This pie will be nice if you beat four whites
of eggs stiff and mix one-half cup powdered sugar in it; put
this on top and bake it in a hot oven until it gets a little color.
LEMON PIE.
Juice and grated rind of one lemon, one cup of water, two
tablespoons of corn-starch, one cup of sugar, one egg, a small
piece of butter; boil the water, wet the corn-starch with a little
cold water and stir it in ; when it boils pour it over the sugar
and butter; when cold, add the egg and lemon. Bake with two
crusts.
84 PASTE Y, PIES,
MINCE MEAT.
Mrs. Wiswall.
Five and one-half pounds of meat before boiling, two and one-
quarter pounds suet, two and one-half pounds stoned raisins,
one and one-half pound currants, three-quarters of a pound of
citron, small, thin pieces, two pounds brown sugar, one-half
pint good molasses, one pint brandy (nearly a quart), one pint
white Avine (Madeira), one-quarter cup each of salt, cinnamon,
allspice; one and one-half nutmeg, one-half tablespoon mace.
MINCE fViEAT.
Three pounds meat (after it is boiled), four pounds suet,
three and one-half pounds raisins, one and one-half pounds
currants, one-half pound dried cherries, and mace to your taste.
Four pints of white wine, one pint brandy, four pounds brown
sugar.
MINCE MEAT.
Six cupfuls beef, twelve cupfuls apples, three cupfuls sugar,
two cupfuls molasses, two cupfuls butter, two pounds raisins,
one quart cider, three tablespoons cinnamon, two tablespoons all-
spice.
CREAM RASPBERRY PIE,
Puff paste, one quart of raspberries, sugar to taste, a good
teacup of milk, a pinch of soda, half a teaspoon of corn
flour, one tablespoon of white pounded sugar, whites of two
eggs. Line a pie-dish with puff paste, and fill with raspberries,
sweetened to taste. Cover with pastry, but do not press this
down at the edges ; also rub the edge of the lower crust to pre-
vent adhesion, and bake in a brisk oven. While it is cooking
heat a small teacup of milk, with a pinch of soda in it, and stir
into it the corn flour, which should be previously wetted with a
little cold milk, add the white sugar, and cook for three minutes,
pour the mixture into a small basin, and beat in the frothed
whites of two eggs, whip to a cream, and let it get cold. When
PASTRY, PIES. 85
the pie is taken from the oven, lift the top crust and pour in
the cream you have made, replace the crust and set aside to
cool. Sprinkle a little sugar over the top before serving
PUMPKIN PIE.
Mrs. E. J. Hill.
Select a pumpkin that has a deep rich color, and firm, close
texture. Stew and sift it. . One large pumpkin will make
fifteen pies. Allow two eggs to a pie, and three or four quarts
of milk. To this quantity, two teaspoons ginger, four of cinna-
mon, twelve of allspice, two of cloves, and one nutmeg. Bake
without cover in a good paste, quite slowly.
RHUBARB PIE.
Pare the rhubarb and cut it in small pieces, put in a sauce pan
and cook it, applying a little sugar and sherry wine, for about
ten minutes ; after it gets cold put it into the pie-dish and bake
it. It will make a delicate pie if you just pare the rhubarb, cut
it up, put it in the pie-dish, after being lined with pie crust, a
good cup of sugar and cover it up with pie crust.
RHUBARB PIE.
Mrs. Ryer.
Cut the plant in small pieces, scald in boiling water about
five minutes, and then take the pan off.
Add two cups of sugar, yolks of three eggs. Boil same as
corn starch. Bake with one crust ; then cover tops with the
whites of eggs well beaten. Bake again in hot oven about five
minutes.
%^ Packages, 10 cts. Trunks, 25 els. BRINKS' CHICAGO CITY EXPRESS
CO., Telephones 1754 & 1764. General Office, 88 Washington Street. "^^
HOW TO COOK
Meats, vegetables and everything edible in a most healthful and appetiz-
ing style is an Art that all who pretend or aspire to be good housekeepers
ought to acquire some knowledge of, if not become proficient in. It was
the boast of Dumas (Senior), not that he could write most attractive works
of fiction, but that he could beat any professional in Paris preparing
maccaroni and many other dishes for the table. It is likewise an Art to
know how to travel in the speediest, safest and most comfortable manner.
Those only have acquired it who take the
"GREAT ROCK ISLAND ROUTE,"
When journeying to any destination west, southwest or northwest from
Chicago, or returning thereto in corresponding opposite directions. Its
Fast Limited Express Trains (daily each way), save Five Hours on
former time schedules between Chicago and Council Bluffs, St. Joseph,
Atchison, Leavenworth, and Kansas City, connecting at all those points
(in Union depots) with fast trains through to California and Pacific Coast
points. The Rock Island Passenger Equipment consisting of comfort-
able day coaches, elegant reclining chair cars, gorgeous dining cars (serving
delicious meals) and Pullman palace sleeping cars (berths at reduced
rates) is unsurpassed by that of any other line in America.
The CHICAGO, KANSAS & NEBRASKA R'Y,
(ROCK ISLAND ROUTE.)
Extends via St. Joseph and Kansas City to all points in Southern Nebraska
and Kansas to the Indian Territory and beyond. This road is doing a
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transportation of passengers and freight in the most direct and satisfactory
manner. Those desiring to visit any part of Kansas, with a view to seeing
or locating lands, should avail themselves of the Cheap Excursion Rates
now offered by the Rock Island to all points in Kansas and Nebraska, with
stop-over privileges.
California Round Trip Excusions also daily.
For tickets at lowest prices, sleeping car berths, maps, folders, copies
of "Western Trail," or any desired information, call at 104 Clark street,
or address
E. ST. JOHN. E. A. HOLBROOK,
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CZ:I-IICZ:A.<3^CD.
PUDDINGS, CUSTARDS,
CREAMS, ETC.
GENUINE APPLE'DUMPLINCS.
The dumplings of our forefathers has been one of the neglected
dishes of late years. The best way to make them, indeed the
only old-fashioned " sure enough " way, is to pare and core very
large apples, fill the hollow where the core is taken out with a
little butter and sugar beaten together and flavored with nut-
meg. Have ready some dough blankets made in the same Avay
as tea biscuits, roll each apple in a blanket and join the edges
by pinching them together. Then drop them into boiling
water, cover them closely and boil steadily and uninterruptedly
for about twenty minutes. The water must not stop boiling
nor must the cover be removed uutil the dumplings are done.
They should be served hot with hard sauce.
STEAMED APPLE DUMPLING.
Pare, core and slice thin four apples; make the paste of one
tablespoon of butter, mixed in one pint of flour; two table-
spoons baking powder, a little salt, and milk to form paste.
Roll out and put the apples over the paste; roll up and steam
two and one-half hours; eat with vanilla sauce.
APPLE FRITTERS.
Four eggs, two quarts of flour, two cups of sugar, one pint of
currants, two teaspoons baking powder, three pints of milk, one
teaspoon cinnamon, one teaspoon allspice, two quarts chopped
apples; make in cone shapes, and fry in lard.
88 PUDDINGS, CUSTARDS, CREAMS, ETC.
APPLE FRITTERS.
Mrs. H. H. Brown.
Pare and core the apples, and cut in slices about one-third of
an inch thick; dip in the batter, and fry six minutes in boiling
fat. Serve on a hot dish. Apples may be sprinkled with a little
nutmeg, and let stand an hour before fried. Peaches, pears,
pineapples, bannanas, etc., either fresh or canned, may be used
for fritters.
FRITTER BATTER.
Mrs. H.H.Brown.
One pint of flour, half pint milk, one tuljlespoon of butter,
one teaspoon of salt, two eggs. Beat the eggs light;
add the milk and salt to them; pour half of this mixture
on the flour, and when beaten light and smooth add the remain-
der of the butter; fry in boiling fat; sprinkle with sugar, and
serve on hot dish. You can add two tablespoons of sugar to
this batter when used with fruit.
BOILED APPLE TAPIOCA.
Mrs. Newell.
Wash and soak over night one large cup of tapioca; boil in a
farina kettle until very clear, with just enough water to cover
it. Before you put the tapioca on to boil, pare six large apples
and slice into a stewpan, put on top of apples two lemons
sliced, removing the seeds; put on this one large cup of sugar,
and just enough water to keep the apples from burning; set pan
on the back of the stove, cook slowly until very brown. When
tapioca is good and clean, mix both apples and tapioca together
and mash through a colander.
APPLE PUDDING.
Mrs. D. W. Coan.
Pare and slice enough sour apples to fill a round pudding dish
holding a quart or little over; put two tablespoons of water
into the dish with the apples; take two teaspoons sifted flour,
PUDDINGS, CUSTARDS, CREAMS, ETC. 89
two teaspoons baking powder, butter size of an egg; one egg
beaten light, and enough sweet milk to mix the ingredients
together into a very stiff batter; spread this over the apples
evenly with a knife; bake in a moderate oven from one-half to
three-fourths of an hour, and serve hot with cream and sugar,
or any kind of sauce -which is preferred. It may be steamed.
ENGLISH APPLE PUDDING.
Paste, take twelve or fourteen apples, peeled, cored and sliced,
and one and one-half cups of sugar. Line an earthenware dish
with the paste, pack in the apples, sugar and extract, wet the
edges; cover, pinch the edges closely together; place in a sauce-
pan half full of boiling water; flavor to suit your taste.
APPLE PLUIM PUDDING.
Mrs. Ryer.
Five large apples, chopped ; two cups of raisins, two cups of
sugar, one cup of sweet milk, two cups of flour, two teaspoons
baking powder, one-half cup butter, two eggs, pinch of salt;
bake one hour. Serve with hard silver sauce.
APPLE SNOW PUDDING.
Take one-half pound of the pulp of soaked apples (seven or
eight good sized), oue-half pound granulated sugar, and the
whites of two eggs; beat the latter to a stiff froth; then add a
little of the sugar, then apple alternately, until the whole is
mixed; continue the beating until light like a sponge. Make
a rich custard, put into a dish and pile the snow on top. This
makes a beautiful dish and is very palatable. One quart of
milk will make enough for twelve persons.
BATTER PUDDING, BOILED.
Two cups of "cerealine," one cup of flour, one-half teasj>oonof
salt, one tablespoon of baking powder, two tablespoons of butter,
one-half teaspoon of extract of lemon, three eggs, one pint of
90' PUDDINGS, CUSTARDS, CREAMS, ETC.
milk. Sift the flour, salt and baking powder together, add
"cerealine;'' eggs, well beaten; extract and milk; mix into the
batter as for mufiins; pour into a well-buttered mould; set in
a saucepan with boiling water two-thirds up the sides of mould;
steam one hour and serve Math brandy sauce.
BARONESS PUDDING.
Three-quarters of a pound of suet, three-quarters of a pound
of raisins, weighed after stoned, three-quarters of a pound of
flour, one-half pint of milk, one-quarter saltspoon of salt.
Prepare the suet by carefully freeing it from the skin, and chop
it finely; stone the raisins, and cut them in halves, and mix both
these ingredients with salt and flour; moisten the whole with
the above proportion of milk, stir the mixture well, and tie the
pudding in a floured cloth which has been previously wrung out
in boiling water; put the pudding into a saucepan of boiling
water, and boil it for four hours. Serve with sweet sauce.
BROWN BETTY.
A layer of bread crumbs in a pudding dish, then a layer of
tart apples pared and cut in pieces half an inch thick, sprinkle
over them a tablespoon of sugar and small pieces of butter (not
too much). Continue this until the dish is full, having the
bread crumbs on the top. Pour in half a teacup of water, and
bake one hour. Serve with butter and sugar sauce, or eat with
sugar and cream — nutmeg if you like.
CABINET PUDDING.
Mrs. H. L. H.
Use a perfectly smooth, plain mould. First butter the mould
thickly with cold butter so that the fruit will stick. Arrange
the fruit in wreaths, stars, leaves or any figures. Use rather
dry fruit. French dried fruit make a nice pudding. Use half a
pound of raisins, currants and citron for three pints. After the
fruit is arranged, put on slices of cake, about quarter of an
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PUDDINGS, CUSTARDS, CREAMS, ETC. 91
inch thick, fitting it to the sides and bottom. Fill the mould
with alternate layers of cake and frnit ; pour in slowly a plain
custard made of six eggs, four tablespoons of sugar, one tea-
spoon of lemon or vanilla extract. Mix the eggs and sugar, and
add a pint of milk by heating two or three minutes. Steam the
pudding by putting it in a pan half full of water and setting it
in the oven. It will take about three-quarters of an hour to
cook.
CHERRY PUDDING.
Mrs. H. H. Gregg.
One quart pitted cherries and juice, three-fourth box Cox's
Gelatine, seven tablespoons of granulated sugar. Put all on
the range and bring to a boil. Take off and cool a little. Add
a wineglass of cherry or juice c-f one lemon ; pour into a mould.
When cold turn out on a plate, pour over all whipped cream.
CHOCOLATE PUDDING.
Mrs. Lovejoy.
One quart of milk, three tablespoons corn starch, one cup
sugar, yolk of three eggs, three tablespoons grated chocolate, a
little vanilla. Steam until stiff, then put on the meringue and
brown slightly. Eat cold with cream and sugar.
COCOANUT PUDDING.
Soak one cup of cocoanut in milk. Rub one-half cup of
butter with one cup of sugar, add three eggs, one cup of flour,
a pinch of baking powder, and the cocoanut. Put this in a mould;
set it in a pan of Avater ; put both in an oven three to four
hours.
COTTAGE PUDDING.
Mrs. C. C. Fisher.
One cup of sugar, butter the size of an egg, one-half cup of
milk, two cups of flour, two teaspoons of baking powder, two
eggs, vanilla flavoring. Sauce: One egg, one-half cup of sugar,
one heaping teaspoon of corn starch, one pint of milk, flavor
with vanilla.
(10)
92 PUDDINGS, CUSTARDS, CREAMS, ETC.
DATE OR ANY FRUIT PUDDING.
Mrs. Lovejo}'.
One-half pound dates, one-half pound bread crumbs, five
ounces of suet, six ounces of white sugar, two eggs, a little salt,
and nutmeg to taste. Steam three hours. If dates are used,
make a warm sauce, and flavor with vanilla.
DELICATE PUDDING.
One cup granulated sugar, one cup sweet milk, one egg,
butter size of an egg, one cup raisins, two teaspoons baking
powder, flour to make consistency of cake, steam in greased
basin one hour.
DELMONICO'S PUDDING.
Heat a quart of milk to nearly boiling, reserve a little to wet
three tablespoons corn starch, beat up the yolk of five eggs,
with six tablespoons sugar, stir these into the corn starch after
being dissolved in the milk, then add to the hot milk, and boil
three minutes; then add one teaspoon milk. Turn this into a
buttered dish and bake ten minutes. Beat up whites, add three
tablespoons white sugar, and one-half teaspoon vanilla. Spread
on pudding and brown. Eat cold with cream sauce.
FAMILY STYLE PUDDING.
Line a mould with stale bread, put some layer raisins in and
bread on top, and fill the mould this way. After the mould is
filled, pour a little custard on it and let it soak one hour, then
cover it up and set it in a slow oven about two or three hours.
ENGLISH PUDDING.
Mrs. F. M. Chisholm.
Three cups of flour, one cup of chopped suet, one cup of
chopped raisins, one cup of milk, one cup of molasses, in which
dissolve one teaspoon of soda, spice to taste. Steam four hours.
PUDDINGS, CUSTAEDS, CREAMS, ETC. 93
FIC PUDDING.
One-half pound of butter, one-half pound of figs cut small,
one-half pound of bread crumbs, one-half pound of sugar, four
eggs, a little grated nutmeg. Put the butter and figs in a sauce-
pan, and simmer fifteen minutes; crumb the bread fine and mix
it with the sugar, eggs and nutmeg in a basin, and pour the
butter and figs over them; when lukewarm, mix all together.
Butter a pudding mould and steam three hours. Serve with
any nice hot sauce.
FIG PUDDING.
Mrs. H. H. Gregs:.
One pound of figs soaked until soft and then chopped
fine, two coffee cups of bread crumbs, one cup of brown sugar,
three-fourths pound chopped suet, two eggs, and a little salt.
Steam two hours.
FRITTERS.
Five cups of "Cerealine,'' one pint of milk, two tablespoons of
sugar, a little mace, a little lemon extract, one tablespoon of
butter, one-half teaspoon of salt. Mix thoroughly and cook for
five minutes; set in a cold pan; when cold cut in pieces; dip
into batter and fry, and serve with powdered sugar.
GRAHAM PUDDING.
Take a pint of water and allow it to boil thoroughly — not
simmer — then salt, and stir in very slowly Graham flour — which
must be fresh and sweet — until quite thick; after doing so,
remove to the back part of the stove, and let it boil slowly for
fifteen minutes or more; it must be stirred at intervals to pre-
vent burning. Serve nearly cold, with syrup or sugar and
cream.
INDIAN PUDDING.
Into a quart of boiling milk stir Indian meal enough to make
a thick batter, with a tablespoon of butter; when cold add four
eggs well beaten, a tablespoon of ginger, a teaspoon of salt, and
one-half cup of syrup; mix well and bake three hours in a brown
earthen dish, buttered.
94 PUDDINGS, CUSTARDS, CREAMS, ETC.
BAKED INDIAN PUDDING.
For a two-quart pudding use two teacups meal; moisten the
meal with cold water; then pour over it one pint of boiling
water; add one tablespoon of butter, two teacups of sugar, one
cup of raisins, three eggs well beaten before adding, and fill up
with sweet milk; season with whatever spice is preferred; bake
slowly one-half an hour or more.
BOILED INDIAN PUDDING.
One and one-half cups sour milk, iwo eggs well beaten, one
small teaspoon saleratus dissolved in the milk; then sift in dry
corn meal until of the consistency as if for griddle cakes (per-
haps a little thicker) ; stir in a teacup of dried fruit — cherries
are the best; put in a bag and boil one hour. For sauce,
sweetened cream flavored with nutmeg.
LEMON PUDDING.
Mrs . Lovejoy.
One quart milk, two cups bread crumbs, one-half cup butter,
one cup sugar, four eggs, one large lemon, juice and half the
rind, grated; soak the bread in the milk, add the beaten yolks
with the butter and sugar, rubbed to a cream, also the lemon.
Bake in a buttered dish until firm, and slightly brown. Cover
with the whites, a little sugar, and lemon juice. Brown slightly.
Eat cold. An orange pudding may be made in the same way.
MOLASSES PUDDING.
Mrs. Willis Blackman.
Three cups of flour, one each of molasses, melted butter and
hot water, one teaspoon of soda; steam three hours, serve with
a sauce of butter and sugar worked to a cream, with hot water
to make it the proper consistency, and flavor with vanilla. You
can make a fruit pudding of it by adding a teacup of raisins and
one of currants.
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PUDDINGS, CUSTARDS^ CREAMS, ETC. 95
ORANGE PUDDING.
Cut after peeling, and put into a pudding dish, six juicy
oranges, if small use seven, put on them one cup of sugar, make
a smooth, thick custard with one pint of milk, the yolk of three
eggs, and one tablespoon of corn starch. This should be stirred
constantly while boiling, when done pour it on the oranges.
Beat the whites to a stiff froth, add one tablespoon sugar and
put on top of all. Put the dish in a pan of water in the oven
long enough for it to brown on top. To be eaten cold. Can
be made the day before it is wanted.
ENGLISH PLUM PUDDING.
Nine eggs beaten to a froth, add flour sujfficient to make a
thick batter free from lumps, add one pint new milk and beat
well ; add two pounds of raisins stoned, and two pounds cur-
rants washed and dried, one pound of citron sliced, one-fourth
pound bitter almonds divided, three-fourths of a pound of
brown sugar, one nutmeg, one teaspoon of allspice, mace and
cinnamon, three-fourths of a pound beef suet, chopped fine; mix
three days before cooking, and beat well again, add more miik
if recjuired. If made into two puddings boil four hours.
PLUM PUDDING.
One quart of flour, one coffee cup chopped raisins, one teacup
of currants, one teacup chopped suet, one-half cup candied
lemon finely shred, one cup brown sugar, one teaspoon of salt,
two of baking powder, and two cups of sweet milk. Sift
the flour, put in the baking powder and salt, mixing thoroughly.
Next add the raisins, currants and candied lemons, and incor-
porate Avell with the flour, so they will not sink to the bottom,
as they will always do unless mixed first with the flour. Then
put in suet and sugar, and lastly the milk, and, after stirring
well, put in a bag Avhich has been dipped in boiling water, and
boil three hours. Do not let the fire get low so the pudding
96 PUDDINGS, CUSTARDS, CREAMS, ETC.
will stop boiling, and replenish always from a boiling teakettle.
When done, put on a large platter, remove the strings, and
turn the bagwi'ong side out — that is, pull it gently back and it
will come off smoothly, if the bag is well scalded. Omit the
lemon if you do not care for it so rich. Sauce: One cup
sugar, one-half cup butter, one tablespoon of flour, and one
egg ; melt the butter in the sauce-pan and stir in the flour until
the whole is smooth, then stir in the egg, and pour upon this
one pint of boiling water. By adding three tablespoons of
brandy it becomes brandy sauce, or the juice and grated rind of
a lemon, it is called lemon sauce.
PLUM PUDDING. #
Mrs. Austin Wiswall.
Take ten soft crackers, ])ound them, put them iuto a quart of
milk and let them stand over night. In the morning rub them
through a colander. Beat up eight epgs, one pound of sugar,
one cup molasses, one cup brandy, one pound suet, one table-
spoon salt, one tablespoon nutmeg, one tablespoon mace, one-
quarter pound citron cut in very small pieces, one pound
currants, one and one-half pound stoned raisins, and half
teaspoon cream of tartar, and one-fourth teaspoon soda, sifted
into a scant tablespoon flour. Boil in a mould or cloth for five
hours. Serve with a rich wine sauce. Sauce: Three cups
sugar, one cup butter, and one-half tumbler wine, Madeira,
poured hot over one egg, white and yolk beaten separately.
BAKED PLUM PUDDING.
Mix well in a large pan, half a pound of seedless fine raisins,
the same quantity of currants, half a pound of bread crumb?,
half a pint of boiling milk, half a pound of finely chopped suet,
the yolks and whites of three well beaten eggs, a quarter of a
pound of moist white sugar, an ounce of candied lemon, the
same of orange and citron, half a grated nutmeg, with a small
glass of brandy. Bake for one hour in a slow oven in a well
buttered mould or dish.
PUDDINGS, CUSTARDS, CREAMS, ETC. 97
PRUNE PUDDING.
Mrs. Boyles.
One pound prunes soaked over night, and stewed soft in a
very little water. Take the stones out, and chop a little with a
spoon, add two tablespoons of sugar, and the whites of four
eggs, beattn very stiff, stir well together. Bake fifteen minutes.
Sauce: One-half pint sweet whipped cream, and the white of one
egg beaten stiff.
PRUNE PUDDING.
Miss K. A. Bishop.
Wash one pound of prunes, and soak over night with water
enough to cover them; cook in the same water until very soft,
take out the stones and rub through the colander to remove the
large pieces of skin; heat again and when very thick add half a
box of gelatine previously soaked in a little water, and a small
teacup of sugar; take from the stove and add the well beaten
whites of from three to five eggs (five making a much more
delicious pudding). Serve cold wi h cream. It makes a very
pretty dessert to put it in a glass dish, and put whipped cream
upon it.
RAILROAD PUDDING.
One cup of molasses, one cup sweet milk, one cup suet, four
caps of flour, one cup raisins, one cup currants (or all raisins);
warm the molasses and stir in one teaspoon of soda; steam four
hours. Flavor the sauce with nutmeg or currant jelly. If
there is any left, it is just as good steamed over.
DELICIOUS RICE PUDDING.
Five pints of milk, one-half cup rice; put rice raw in the five
pints of milk; sugar one and one-half cups, or to taste. Bake
in an oven three or four hours.
98 PUDDIKGS, CUSTARDS, CREAMS, ETC.
TAPIOCA CREAM PUDDING.
Mrs. Lovejoy.
Cover three tablespoons of tapioca with water and let it stand
over night. In the morning boil until clear in one quart of
milk with a little salt; beat the yolks of three eggs, stir them
in with one cup of sugar, and half a cocoanut grated; let it just
boil, stirring all the time; put in a dish, spread the beaten
whites and a little sugar on top, and brown it. Eat cold.
BOILED TAPIOCA PUDDING.
Soak until quite soft one cup of tapioca, then boil in milk enough
to make it like jelly — perhaps fifteen minutes will suffice of
steady boiling, constantly stirring; salt when put to soak. Pour
out in moulds and eat with cream, sugar and currant jelly.
BAKED TAPIOCA PUDDING.
Soak eight tablespoons of tapioca in a quart of warm water or
milk till soft; then add two tablespoons melted butter, five
eggs well beaten, spice, sugar and wine to taste. Bake in but-
tered dish and without lining.
TAPIOCA PUDDING.
One cup of tapioca, one quart of milk, soak three hours on
the back side of the stove; when soft, and if too thick, add more
milk, then one-half cup of white sugar, the yolks of two eggs,
small spoon of butter, a little salt and nutmeg. Bake slowly for
an hour. Beat the whites of the eggs as frosting, and serve
with pudding when done, or to be eaten as sauce, which I think
is nicer than putting it on top of the pudding.
SACO PUDDING.
Soak one cup of sago in warm water until it is swelled alike;
add water as it thickens, keeping it warm on the back side of
the stove; when all swelled peel six sour apples, core them, put
them in the sago, sprinkle some sugar on top, bake until the
apples are soft — say one-half an hour. To be eaten with cream
and sugar.
PUDDINGS, CUSTARDS, CREAMS, ETC. 99
SPONGE CAKE PUDDING.
Take three or four stale sponge biscuits, or as much stale
sponge cake, and lay at the bottom of a well-buttered dish; beat
well six eggs, and stir into them by degrees a pint and a half of
boiling milk, three ounces of sugar, and a dessertspoon of grated
lemon-peel; then add a tablespoon of brandy, pour the mixture
over the cake, and let the pudding stand an hour. Then pour
a little clarified butter over the top, cover it with sifted sugar^
and bake three-quarters of an hour.
TRANSPARENT PUDDING.
Beat eight eggs very we'll, put them into a stew-pan with half
a pound of fine-powdered sugar, half a pound of fresh butter,
the grated outer rind of one lemon, and the juice of three. Stir
it over the fire till it thickens, then pour it into a basin to cool.
Line the edge of a buttered pudding-dish with thin pufE-paste^
pour in the pudding, and bake for three-quarters of an hour in
a moderate oven. It is a clear, light pudding, very good cold or
hot.
APPLE SAUCE.
Mrs. Jas. Sm;'.le.
Cook apples with very little water, and rub through a seive,
then beat with an egg-beater, and when light, to pint and a
half of sauce, add beaten whites of two eggs; put on ice. (Very
good. )
DAINTY DESSERT.
Mrs. C. E. Crandall.
Grate a fresh cocoanut, beat whites of five eggs to stiff froth,
add one pint thick sweet cream, and sweeten to taste. Beat
together very light. Serve with cake and berries.
LEMON TARTS.
Line patty-pans with a rich crust, and bake (prick the bottom
of the crust in each pan to let out the air), when done, fill with
the recipe for lemon fiUinsr. and return to the oven for a few
mmutes.
100 PUDDINGS, CUSTARDS, CREAMS, ETC.
CREAM TARTS.
Line patty-pans with a rich pie crust, prick them and bake,
set them away until serving time. Just before you wish to eat
them, whip some rich cream, have the bowl set on ice while
whipping the cream, add a little powdered sugar and vanilla,
and serve.
ALMOND CUSTARD.
Mrs. J. Anderson.
One pint of cream, oue-fourth pound almonds (pounded to a
paste), three eggs, yolks and whites beaten separately, one cup
granulated sugar.
Scald the milk, add the yolk, the sugar, the almond paste,
and finally the whites, and boil, stirring constantly till it
thickens. When almost cold, pour into cups, make a meringue
of the whites of three eggs, and three tablespoons jDOwdered
sugar, add any preferred extract, and heap upon each cup.
"Make custards and blanc manges in the Arnold Steam
€ooker."
CONCORD CUSTARD.
One quart of milk, yolks of four eggs, three heaping table-
spoons corn starch, half a cup of sugar, half teaspoon salt,
small piece of butter, flavor to taste. Boil, and turn into a
pudding dish. Beat the whites of the eggs to a stiff froth, add
one tablespoon sugar, spread over the top, and brown in the
oven. Serve cold with jelly or preserves.
RASPBERRY OR CURRANT CUSTARD.
Make a rich syrup of a pint of raspberry or currant juice,
poured over eight ounces of loaf sugar. Skim it, and stir
gradually into it, over a very slow fire, the well-beaten yolks of
six eggs, and continue to stir for five or six minutes, then pour
it out, and as it cools, stir in by degrees half a pint of cream,
and a tablespoon of lemon juice. Serve in cups.
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PUDDIN'GS, CUSTARDS, CREAMS, ETC. 101
LEMON CUSTARD.
Beat the yolks of eight eggs for half an hour to froth, and
strain them, pour over them a pint of boiling water, and the
outer rind of two lemons grated. Make the juice of two lemons
into a syrup, with three ounces of sugar, and stir into the
custard. Then set it over the fire, adding a glass of Madeira,
and half a glass of brandy, and stir till it thickens. Pour it out
and stir till cold, then serve in cups.
ORANGE CUSTARD.
Pour over six ounces of sugar in a pan, the juice of six
oranges, and let it simmer to a syrup, then pour it out to cool.
Beat up very well the yolks of six eggs, and mix with a pint
of good cream. Set them over a slow fire, and stir continually
till the cvistard thickens and begins to simmer. Mix the
syrup gradually, and stir a few minutes longer, then turn out
and stir till cold, when it can be transferred to the custard-dish
or cups.
GOOD CUSTARD.
Put into a sauce-pan a pint of milk and a pint of cream, with
a stick of cinnamon, two peach-leaves, and the thin rind of half
a lemon, and let it simmer half an hour. Then strain and put
on again with three ounces of sugar. Beat very well the yolks
of six eggs, and mix gradually with the milk, stirring continu-
ally over the fire with a wooden spoon till it thickens, but
do not allow it to boil. Pour it out and add a glass of
brandy, continuing to stir it till cool ; then fill the custard cups
and serve.
A FLOATING ISLAND.
Half fill a dish with rich custard; then place in the center a
round slice of stale sponge cake, covered with any red jelly,
then a smaller round of cake, each smaller than the last, and
sweetmeats of varied colors, till you form a pyramid. Whip
sweetened cream for the summit.
102 PUDDINGS, CUSTAKDS, CREAMS, ETC.
IRISH MOSS.
Soak a scant handful of Irish moss in strong soda-water
until it swells, then spueeze the moss until it is free from water,
and put it in a tin bucket which contains six pints of sweet
milk. Set the bucket in a large iron pot which holds several
pints of hot water; stir seldom, and let it remain until it will
jell slightly by dropping on a cold plate. Strain through a
sieve, sweeten and flavor to taste. Rinse a mould or a crock with
tepid water, pour in the mixture, and set it away to cool. In a
few hours it will be palatable. Eat with cream and sugar —
some add jelly.
ARROW ROOT JELLY.
Mrs. Brown.
One pint water, one lemon, three spoons arrow root; slice
the lemon in the water, let it scald; then strain, braid the
arrow root with cold water, then stir in, adding a little salt;
let it boil five minutes. This is especially nice in sickness.
LEMON JELLY.
Miss Bishop.
Pour on one-half a box of Cox's gelatine two-thirds of a pint
of cold water, and let it stand about one-half an hour; then add
two cups of sugar, three of boiling water; the juice and rind of
four lemons. Strain and set upon ice. Use this same recipe
for wine jelly, with one cup of wine, and leaving out the lemon
if desired.
WINE JELLY.
Mrs. H. H. Brown.
One box of gelatine, one quart of boiling water; let it stand
until dissolved, stirring occasionally. One pint of sugar, ^one
pint of wine (Sherry), juice of three fresh lemons, and rind of
two; mix well, and strain through a sieve. This will keep
several days.
WINE JELLY, No. 2.
One box of gelatine one pint cold water; let it stand twenty
minutes; juice and rind of two lemons, two cups of sugar, one
pint of cider (hard is preferred), strain through a muslin bag.
This makes three pints of jelly.
PUDDIN"GS, CUSTARDS, CREAMS, ETC. 103
WINE SAUCE.
One-half pound butter, yolks of two eggs, beaten well and
creamed with butter; nine tablespoons nice brown sugar, two
glasses of wine. Let it simmer on the fire a short time.
FRENCH SAUCE.
Cream half a pound of butter, and stir in half a pound of
sugar; then add the yolk of an egg and a gill of wine. Put it
on the fire, stir till it simmers.
A NICE SAUCE FOR PUDDINGS.
Half a pound of butter, eight tablespoons brown sugar, and
the white of one egg. The butter must be creamed and the
sugar beaten into it, then the eg^s; the wine poured gently in
and stirred till the sauce is cold, then add the extract of nutmeg,
Make it in a common sauce tureen, stirring all the while. Do
not let it boil. Flavor with lemon or vanilla.
PUDDINC SAUCE.
Mrs. C. E. Ci-andall.
One cup white sugar, one-half cup batter, beat together to
cream, add one egg beaten very light. Beat together with egg-
beater five minutes. Flavor,
A DELICIOUS BROWN SAUCE.
One-half pint of milk, one tablespoon of butter, two table-
spoons of fiour, and two tablespoons of molasses. Boil ten
minutes.
A FINE FLAVORING.
Miss Lovcjov.
Orange rind grated and covered with alcohol, and set aside
for some months.
LEMON MERINGUE.
Take one large sponge cake sliced, one quart of milk, three
eggs, whites and yolks separate, five large tablespoons of
pounded white sugar, two tablespoons of extract of lemon, and
one-quarter of the rind of a lemon finely grated. Slice the cake
and arrange it in a deep glass dish, then pour upon it a teacup
(11)
104 PUDDINGS, CUSTARDS, CREAMS, ETC.
of hot milk to soak it. Beat the yolks of the eggs, and stir with
them four tablespoons of sugar; heat the rest of the milk, and
pour it upon the eggs by degrees, stirring all the time; return
it to the saucepan, and continue stirring until it thickens; let
it cool a little, add the flavoring and pour over the sponge cake.
When perfectly cool, heap upon it a meringue made of the
whites of the eggs, whipped to a stiff froth, sweetened with the
other tablespoon of sugar, and flavored with extract of lemon
and rind. The meringue should be made just before serving.
MERiNCUES.
One cup of granulated sugar to the whites of three eggs. Beat
the eggs very stiff, mix a few drops of vanilla in the sugar, mix
the sugar and eggs together as lightly as possible, then drop on
buttered paper; cool oven so that they will dry before they will
brown, and leave in the oven until they are dried. Then open
the drafts to make the oven hotter so they will brown a little.
Take one pint of cream, beat until stiff, put two meringues
together like lady fingers with whipped cream between. Makes
a delicious dessert.
A BEAUTIFUL DESSERT.
Five small tablespoons of corn starch, four tablespoons of
sugar, four tablespoons of grated chocolate, one quart of milk.
Put the milk on the stove and while it is heating mix the rest
■of the ingredients in a bowl with a little cold milk; then pour
into the hot milk and boil a few minutes until it thickens; pour
into a mould and set aside to cool. Make a boiled custard of
one quart of milk, five eggs, leaving out the whites of two; two
tablespoons of sugar. When the pudding is cold turn it into a
shallow glass dish or platter, and pour the custard, which must
be cold, around it, leaving the pudding two or three inches out
of the custard. Take the whites of the eggs beaten to a stiff
froth with two tablespoons of pulverized sugar, drop from a
spoon about the size of kisses over the pudding and custard.
Part of the eggs can be colored with cochineal syrup, and a
small drop put on each kiss.
PTDDINGS, CUSTARDS, CREAMS, ETC. 106
LEMON HONEYCOMB.
Put into a dish the juice of a good-sized lemon with two
ounces of powdered sugar; whisk the white of one egg, a pint
of cream, and an ounce of sifted sugar into stiff froth; skim it
ofE as it foams, and lay it upon the lemon-juice till all of the
cream is exhausted. Let it stand a day before you serve it.
This is a cheap and pretty dish.
MARYLAND FLOAT.
Mrs. W. A. H.
Whites of four eggs beaten to a stiff froth, half a tumbler of
jelly or jam, one cup of fine white sugar. Stir the sugar and
jelly together thoroughly, and then add the whites of the eggs
gradually, beating all together. Eaten with cream. Apple
sauce will do.
BANANNA SOUFFLE.
Cut fine banannas into slices lengthwise, as thick as a dollar;
arrange them on a dish so that the ends of the long semi-circle
slices meet and form a hollow centre. Pour over them a gill of
sherry made very sweet with sugar and with which you have
put one teaspoon of lemon juice; let them get ice cold, then fill
the centre with whipped cream, piled high. This is delicious.
OMELET SOUFFLE.
Six whites and the yolks of three eggs, three ounces of pul-
verized sugar, and a flavoring of lemon or vanilla. First beat
the yolks and sugar to a light cream, and add a few drops of
flavoring, then beat the whites to the stiffest possible froth.
Have the yolks in a deep bowl, turn the whites over them and
mix them carefully with a rotary motion. Turn them into a
baking dish two or three inches deep, slightly buttered; smooth
over the top, sprinkle over sugar, and put into a moderate oven.
When it has risen well and is of a fine yellow color, it is ready
to be served. It should be eaten at once, or it will fall.
106 PUDDINGS, CUSTARDS, CREAMS, ETC.
LEMON BUTTER.
Juice of six fine lemons, rind of two beaten with the yolk of
three eggs, one tablespoon butter, three cups sugar. Boil in a
dish set in hot water until it thickens,
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CAKES, ETC.
*^Open thy mind to that which I reveal, and fix it there within; for 'tis not
knowledge, the having heard without retaining i7."
— Dante,
MEASURES AND WEIGHTS.
One pint of sifted flour is one pound.
One pint of white sugar is one pound.
One tablespoon dry material is one ounce.
Two tablespoons liquid is one ounce.
ANGEL CAKE.
Miss Helen Hill.
The whites of twelve eggs, one tumbler of flour, one and one-
half tumblers of sugar, one small spoon of cream tartar, pinch
of salt. Sift flour and sugar separately and together five times.
Beat eggs to a stiff froth. Bake forty minutes in moderate
oven. Make thin lemon icing for the top. No flavoring in
cake.
ANGEL CAKE.
Mrs. Raymond .
The whites of eleven eggs, one and one-half cups of granu-
lated sugar sifted, one cup of flour sifted three times; then add
one teaspoon of cream tartar to flour and sift again; one small
teaspoon of vanilla.
ANGEL CAKE.
From Horsford's Cook Book.
Take one cup flour and put into it one heaping teaspoon
Horsford's baking powder, sift the whole four times. Beat the
whites of eleven eggs to a stiff froth, and then beat in one and
one-half cups sugar and a teaspoon vanilla. Add the flour and
108 CAKES, ETC.
beat lightly but thoroughly. Bake iu an ungreased pan, slowly,
forty minutes. When done turn it over to cool; place some-
thing under the corner of the pan so that the air will circulate
underneath and assist the cooling. Cut it out when cool.
ALMOND CAKE.
Horsford's Cook Book.
Blanch and pound in a mortar eight ounces of sweet and one
ounce of bitter almonds ; add a few drops of rose-water or white
of egg every few minutes to prevent oiling, add six tablespoons
of sifted sugar and eight beaten eggs, sift in six tablespoons of
flour, and work it thoroughly with the mixture. Gradually add
a quarter of a pound of creamed butter, beat the mixture con-
stantly while preparing the cake or it will be heavy, add two
teaspoons Horsford's baking powder. Put a buttered paper
inside of a buttered tin, pour in the mixture, and bake in a quick
oven. Cover the cake with paper if the oven is too hot.
MRS. ECKAROT'S ALMOND CAKE.
Ten eggs, one and one-half pounds sugar, one-fourth pound
grated chocolate, one-fourth pound choppel almonds, five
ounces citron, one teaspoon cinnamon, one teaspoon cloves, one
soup-plate grated white bread. Beat the yolks very light with
the sugar half an hour, then add almonds and other ingredients.
At last beat whites to a very stiff froth, and then bread
crumbs, three tablespoons of brandy. Bake in medium oven.
When baked spread jelly between layers. Ice with almond
icing.
BLACK CAKE.
One pint molasses, one pint brown sugar, one pint of butter,
one pint sour milk, three eggs, two teaspoons soda, cloves, nut-
meg, cinnamon, one pound raisins. Make it very stiff, and bake
in a slow oven. This will make two large cakes.
CAKES, ETC. 109
BLACK FRUIT CAKE.
Mrs. E. J. Hill
One pound brown flour, one pound brown sugar, one pound
citron, two pounds currants, three pounds stoned raisins, three-
fourths pound of butter, one teacup of molasses, two teaspoons
mace, two teaspoons cinnamon, one teaspoon cloves, one teaspoon
soda, twelve eggs. This is an excellent recipe, and will make
two large loaves. It will keep a year (if locked up.)
CARAMEL CAKE.
Mrs. A. D. Smith.
One and one-half cups of sugar, one-half cup of butter, one cup
of milk, two cups of flour, three eggs beaten separately, one and
one-half teaspoons of Horsford's baking powder, one teaspoon
vanilla. Frosting: Two-thirds cup of milk, two cups of sugar,
piece of butter size of an egg. Boil ten minutes and beat until
cold. Flavor with vanilla. The cake makes three layers on a
good-sized jelly tin, put the frosting between the layers, and
on top.
CHOCOLATE CAKE.
Mrs. C. L. Gould.
Beat one cup sugar and one-half cup butter to a cream, add
one cup milk, and add two cups of flour with three teaspoons of
Horsford's baking powder mixed in the flour. Mix well, flavor
and add whites of four eggs, beaten stiff. This is good for any
large cake.
CHOCOLATE FROSTING.
One-fourth cake Baker's chocolate grated; melt it and add
three tablespoons of milk, yolks of two eggs; thicken with con-
fectioner's sugar; flavor with vanilla.
CHOCOLATE CAKE.
Mrs. O. L. Fox.
Two cups sugar, one cup butter, one cup sour milk, five eggs,
three cups flour, one teaspoon soda, two teaspoons of vanilla,
one-fourth cake of chocolate grated. Beat butter and sugar to
cream, add the yolks of eggs beaten. Heat the milk and choco-
late enough to melt it, add soda and beat with the butter and
sugar; add the flour and vanilla, and last the whites beaten stiff.
110 CAKES, ETC.
CITRON CAKE.
Four eggs well beaten, one and one-half pounds sugar, three-
fourths pound butter, one pint sweet milk, one and one-half
pounds of flour, one-half pound citron. Cut in thin pieces well
floured; two teaspoons Horsford's baking powder.
CREAM CAKE.
Three eggs, one cup of sugar, one-half cup of boiling water,
two cups of flour, two teaspoons of Horsford's baking powder.
Beat the sugar and eggs well together, then add the boiling
water, and then the flour, to which has been added the baking
powder; bake in three layers for about twenty minutes. Vanilla
flavoring.
CREAM FOR FILLING.
One tablespoon of corn starch wet in a little milk, one cup of
milk, one egg, sugar to taste. Put the milk in a basin to boil ;
as soon as it boils pour in the corn starch which has been dis-
solved in a little milk, let it boil about two minutes; then
remove it from the stove, sweeten to taste with sugar, and flavor
with vanilla.
CREAM CAKES.
One pint of milk, a little salt. Let it come to a scald, then
stir in flour (which has been sifted three times) slowly until
thick enough to mould; six eggs stirred in without beating, one
by one, then drop into hot lard, fry brown; sand with pulver-
ized sugar, to be sprinkled on while hot. A little spice if you
like, mixed with the sugar.
CREAM CAKE.
Two tablespoons butter, two teacups sugar, three eggs, one-
half teacup sweet milk, two tablespoons cold water, two teacups
flour, two teaspoons of Horsford's baking powder; bake quickly
on three or four round tins. The "cream" for same is one-half
pint milk, one-half teacup sugar, small piece of butter, one egg,
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CAKES, ETC. Ill
one tablespoon of corn starch. Boil until very thick; when
nearly cold flavor with vanilla. When the cakes are cool, put
them together with it.
CUP CAKES.
One-half pound butter, three-quarters pound sugar, five eggs,
one cup of milk, one-half pound flour, one spoonful Horsford's
baking powder. Rub the sugar and butter well, then add eggs^
milk and flour last; fill this in small round mould and bake quick.
DELICATE CAKE.
Whites of four eggs, one cup of milk — very full, one-half
cup butter, two cups sugar, two and one-half cups flour, heaping
teaspoon Horsford's baking powder. This makes two loaves.
If you want it eery nice, use one cup of corn starch in place of
one of flour.
COMMON DARK CAKE.
Mrs. Rayniond, Boston.
One heaping cup butter, two cups of sugar, one cup molasses,
one large cup of milk, five eggs, teaspoon of soda, one teaspoon
of each kind of spice, four and one-half cups of flour, currants,
raisins and citron.
DROP CAKES.
One pint flour, one cup butter, one cup of sugar, four eggs,
one-half cup of milk, one teaspoon of soda, two teaspoons
cream tartar. Drop in tins. They are very nice if eaten when
fresh.
EXCELSIOR SUGAR GINGERBREAD.
One and one-half cups of butter, three cups of sugar, one-half
cup of sweet milk, with two-thirds teaspoon of soda, three tea-
spoons of yellow ginger, two eggs, flour enough to roll out very
thin. Cut in sc^uares, and bake twenty minutes. Sprinkle a
little sugar over before baking.
112 CAKES, ETC
FIC CAKE.
Mrs. Dr. Leroy.
One cup of butter, two cups of sugar, three and one-half cups
of flour, one-half cup of milk, whites of two eggs, two teaspoons
Horsford's baking powder. Bake in layers.
Filling. One pound of figs chopped fine, put in a stew-pan,
pour over it one teacup of water; add one-half cup of sugar.
Cook until soft and smooth. Let it cool and spread between
the layers.
FIC CAKE.
Mrs. Willis Blackman.
Silver part. Two cups of sugar, two-thirds of a cup of
butter, two-thirds of a cup of sweet milk, white of eight eggs,
three heaping teaspoons of Horsford's baking powder,
thoroughly sifted with three cups of flour, stir sugar and butter
to a cream, add milk, flour, and, lastly, whites of eggs. Bake
in two layer cake pans.
Gold part. One cup of sugar, three-fourths cup of butter,
half cup of sour milk, one and one-half teaspoons of baking
powder sifted in a little more than one and a half cups of flour,
yolks of seven, and one whole egg thoroughly beaten, one
teaspoon allspice and cinnamon. Put half of the cake in a layer
cake pan, and lay on one pound halved figs (sifted over vi ith flour)
so that they will just touch each other; put on the rest of the
gold part and bake. Put the cakes together with frosting
while warm, the gold between the white ones, and cover with
frosting.
FRENCH LOAF.
One pound of flour, one pound of sugar, three-quarters of a
pound of butter, one pound of raisins, one-half pound of cur-
rants, eight eggs, one-half teaspoon of baking powder, one
lemon juice and rind, one wine glass of wine, one nutmeg. Stir
butter and sugar together, then add the lemon, the yolks, fruit,
wine, nutmeg, and the whites beaten very light. Lastly add
the flour. Stir as little as possible after it is all together.
CAKES, ETC. 113
SOFT GINGER CAKE.
Mrs. Dr. Leroy.
One cup sugar, two-thirds cup butter, one cup New Orleans
molasses, heaping teaspoon soda put into the molasses, one tea-
spoon ginger, three and a half cups of flour, cup of milk, two
eggs, pinch of salt. Stir well ten minutes.
COLD AND SILVER CAKE.
One teacup white sugar, one-half teacup butter, whites of
four eggs, two-thirds teacup sweet milk, two teacups flour, two
teaspoons Horsford's baking powder; flavor.
Gold Cake. — Same as above, using the yolks of the four eggs,
and adding one whole egg.
ICELAND WHITE FRUIT LOAF.
Horsford's Cook Book.
The whites of twelve eggs, two cups powdered sugar, one cup
sweet cream, one-fourth cup brandy, one quart flour, two table-
spoons Horsford's baking powder, two pounds chopped almonds,
two cups of cut citron, two cups grated cocoanut, two teaspoons
lemon extract. Bake until thoroughly done, in a moderately
hot oven.
ICE CREAM CAKE.
Mrs. J. E Montrose.
This is an elegant cake. One cup butter, two cups sugar,
two cups flour, one cup corn starch, one cup sweet milk, whites
of eight eggs, two large teaspoons Horsford's baking powder.
Frosting. — Four cups sugar, one pint boiling water, cook
until it looks like candy; beat whites of four eggs, pour the
sugar over all, stirring all of the time; dissolve a lump of citric
acid in a little cold water, then put a teaspoon of acid in icing.
JELLY CAKE.
One pound powdered sugar, one pound flour, twelve eggs,
separate the white from the yolk and beat the whites to a stiff
foam, then put the sugar in and stir it a little, put in the yolks
114 CAKES, ETC,
and the flour, mix lightly, put it in a pieplate and bake it; then
fill the sheets with jelly aud ice the top of the cake with a mix-
ture of ornamenting sugar and water.
ROLL JELLY CAKE.
Mrs. Dr. Leroy.
One-half cup sugar, one and one-half cups flour, five eggs,
whites and yolks beaten separately, three-fourths teaspoon of
Horsford's baking powder, pinch of salt. This makes three
thin cakes baked on long biscuit tins. While warm put jelly
on under side and roll. Roll in clean wrapping paper and tie
with a string to keep it in shape.
LOAF CAKE.
Mrs. D. W. Coan.
Four pounds flour, two and one-half pounds sugar, two
pounds shortening, two-thirds butter and one-third lard; one
quart milk, five eggs, one-half ounce nutmeg, one-half goblet
wine, one cake yeast, two and one-half pounds raisins. Mix
butter and sugar to cream. Take half of this and mix with the
flour and milk warmed, and yeast and let it stand until light.
'Then mix in the rest of the ingredients, let it rise and bake.
MARBLE CAKE.
Light part: One cup butter, three cups of sugar, one-half
cup of cream or milk, whites of seven eggs, two teaspoons of
cream tartar, one of soda, and three and one-half cups of flour.
Dark part: One cup of butter, two of brown sugar, one of
molasses, two tablespoons of cinnamon, one of cloves and allspice,
one of nutmeg, one-half cup of cream or milk, one-half tea-
spoon of soda, yolks of seven eggs, five cups of flour. Butter
your pan and put in a layer of dark, then a tablespoon of lights
and alternate until all is used.
MARBLE CAKE.
Mrs. C. E. Crandall.
White part: One cup pulverized sugar, one-half cup butter^
one-half cup sweet milk, whites of four eggs beaten stiff, two
and one-half cups flour, two heaping teaspoons baking powder.
Flavor.
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ORDER WORK OUR SPECIALTY.
C AKEa, ETC. 115
Dark part: One cup brown sugar, one-half cup molasses,
one-half cup sour milk, two and one-half cups flour, one tea-
spoon soda in milk and molasses; yolks of four eggs, one-half
cup butter rubbed with the sugar, one-half teaspoon cinnamon,
allspice and cloves.
MARBLE CAKE.
Horsford's Cook Book.
For the White portion: Take one cup of butter, three of
white sugar, one of sweet milk, five of flour, one and one-half
teaspoons Horsford's baking powder and the whites of eight
eggs; mix properly, flavoring with lemon.
For the colored portion: One cup butter, three of brown
sugar, one of molasses, one of sweet milk, four of flour, three
teaspoons Horsford's baking powder, the yolks of eight eggs
and one whole egg; mix properly and flavor with cinnamon,
nutmegs and cloves. Put into the pans first a layer of the dark
part, and then a layer of the white part, and alternate thus until
the pans are as full as you may desire. Let the last layer be
dark. This is a very nice and good-looking cake.
MOCK LADY CAKE.
Mrs. Dr. Leroy.
One-half cup of butter, two cups sugar, one cup milk, whites
of four eggs, one-half teaspoon of soda, one teaspoon cream of
tartar, three cups of flour, flavor as you please.
MOLASSES DROP CAKE.
One cup of molasses, three cups of flour, half a cup of butter,
two teaspoons of extract of lemon, and one teaspoon of soda.
Beat the ingredients togelher thoroughly, and drop in spoon-
fuls upon a buttered tin. Bake five or six minutes.
MOONSHINES.
One quart of flour, one tablespoon of butter, one teaspoon of
salt, one tumbler of ice water. Mix all together with a knife.
Place on a moulding board as for paste, beat with the rolling-
pin until perfectly smooth and flexible. Roll thin as a wafer,
cut in rounds and bake in a flat tin.
116 CAKES, ETC.
ORANCE CAKE.
Mrs. Raymond.
The yolk of five eggs beaten well, two cups of sugar, one-half
cup of cold water, the juice and rind of one orange, one tea-
spoon of soda, two of cream tartar, two cups of flour, last of all
the whites of three eggs beaten to a stiff froth.
Frosting: The whites of two eggs and three cups of
powdered sugar, the juice and rind of two oranges. Do not
beat the whites for frosting. Split the cake and put between
as well as on top. Bake in two sheets. (Very nice).
NUT CAKE.
Two cups of sugar, one of butter, three of flour, one of cold
water, four eggs, three teaspoons of Horsford's baking powder,
one and one-half cups kernels of hickory or white walnuts.
NUT CAKE.
One cup butter, two of white sugar, four of flour, four of
sweet -milk, the whites of eight eggs, three teaspoons of Hors-
ford's baking powder, two cups, hickory nuts picked out of the
shell and cut up with a clean knife.
POUND CAKE.
One pound butter, one pound sugar, one pound flour, nine
eggs beaten separately, one tablespoon of cream, one small glass
brandy, a little nutmeg. Use either stoned raisins or currants.
RAISIN CAKE.
Cup of sugar, half cup of butter; add two eggs, two and a
third cups of flour, one teaspoon of cream of tartar, one-half
teaspoon of soda dissolved in a half cup of water, cup of
chopped raisins, teaspoon of extract of lemon.
CAKES, ETC. 117
RIBBON CAKE.
Horsford's Cook Book.
Two and one-half cups of sugar, two and one-half cups of
flour into which has been sifted two heaping teaspoons Hors-
ford's baking powder, one cup butter, one cup sweet milk, and
four eggs; divide into three parts. To one part add one cup
raisins and one cup currants, spice to taste and bake. Then put
the part with the fruit between the other two, spreading a very
thin layer of jelly between. Frosting may be added if desired.
SPiCE CAKE.
Mrs. Rugg.
One cup molasses, one cup sugar, two-thirds cup butter, one
cup sour milk, three eggs, one teaspoon soda, one teaspoon nut-
meg, one and one-half teaspoons cinnamon, one teaspoon cloves,
three cups flour.
SPONGE CAKE.
Mrs Raynionil .
One-half pound sugar, five eggs, one-fourth pound flour,
lemon juice.
ENGLISH WALNUT CAKE.
One cup butter, two cups sugar, one cup milk with one-half
teaspoon soda, one teaspoon cream tartar, three and one-half
cups flour, five eggs, one pound walnuts, leaving out a few to
put on the frosting with the whites of two eggs.
WALNUT CAKE.
Mrs. S. M. Calig-ar.
Three eggs; beat them two minutes; one-half cup sugar, beat
five minutes; one cup cold water, two teaspoons Horsford's
baking powder, two and one-half cups flour.
Filling: Three cups sugar, three-fourths cup boiling water,
— boil till crystalized, add whites of three eggs, beat to a froth.
Beat until stone cold; then add one spoonful vanilhi. Bake in
layers, spread frosting on each layer, sprinkle each with the
broken nuts, decorate the top with half nuts.
118 CAKES, ETC.
WASHINGTON AMBROSIA.
Mrs. Mortimer.
Two cups sugar, one-half cup butter, three cups flour, seven
eggs beaten separately, one-half cup sweet milk, three teaspoons
Horsford's baking powder. Make in layers.
Filling: Make a whiting of four or five eggs, and add the
juice and pulp of two oranges, and one-half the grated pulp of
one, beat or mix with the whiting and spread between layers.
The above will make two cakes of three layers each.
A VERY NICE WEDDING CAKE.
Mrs. Raymond, Boston,
One-fourth pound butter, one and one-half pounds of flour,
one and one-half dozen eggs, leaving out one-half of the whites
for frosting. One cup molasses, one dessert spoon of soda, two
large tablespoons of nutmeg, two also of allspice, two and one-
half of iloves, three and three-fourths of cinnamon, not quite a
heaping one of mace, two wine glasses of brandy, one of wine,
currants four and one-half pounds, also of raisins, citron, one
pound. This makes two very large, or four small ones.
WHITE CAKE.
Mrs. Mortimer.
One cup sugar, one-half cup butter, one-half cup sweet milk,
whites of five eggs, two and one-half cups flour, two small
Bpoons of Horsford's baking powder, extract of lemon. Can be
baked plain or in layers with custard, cocoanut or anything
between. For the custard take yolk's of four eggs, one table-
spoon sugar, one-half pint milk; flavor with vanilla.
WHITE AND FRUIT CAKE.
Mrs. Mortimer.
Whites of six eggs, three cups flour, one cup butter, one cup
sweet milk, two cups sugar, tv^'o tenspoon.s of Horsford's baking
powder; mix and divide into two parts; bake one-half in two
pans; add to the other half one teaspoon ground cinnamon, one-
CAKES, ETC. 119
half teaspoon ground cloves, one tablespoon molasses, two table-
spoons whisky, one small cup cut raisins, and a little citron.
Bake in two layers and pile alternately with the white cake,
spreading jelly between.
COOKIES.
Mrs. A. D. Smith.
One cup butter, one cup sugar, three eggs well beaten, one
teaspoon very full of Horsford's baking powder, flour enough to
roll out. Flavor to taste.
SOFT CINCER COOKIES.
Two teacups New Orleans molasses, one teacup of melted
lard, one teacup of boiling water, four teaspoons of soda bought
in bulk, one teaspoon of ginger. Pour the boiling water on the
soda. Do not knead too stiff. Bake with steady heat.
CINCER COOKIES.
Mrs. Xewell.
One cup molasses, one cup sugar, one cup butter, one tea-
spoon soda dissolved in boiling water, one tablespoon ginger.
Flour to make stiff, roll thin and bake quickly.
CINCER COOKIES.
Mrs. Nathan Farwell.
One cup sugar, one cup molasses, one cup butter, one cup
sour milk, two eggs, two teaspoons scda, cinnamon and ginger.
Wash the tops with beaten eggs. Roll, as soft as possible, half
an inch thick.
SUGAR COOKIES.
Mrs. Ryer.
Two cups of sugar, one cup of butter, one-half cup of sour
cream, one-half nutmeg, three eggs, one scant teaspoon soda.
Mix as soft as possible.
120 CAKES, ETC.
CREAM PUFFS.
Mrs. Dr. Leroy.
liloil together one pint of milk, three-fourths cup of butter.
When boiling add two even cups dry flour. When cool add
six eggs well beaten. Drop on a buttered tin from a spoon.
Bake about one-half hour in a hot oven. It is necessary to have
a bright tin. Make them small.
(Jream for filling. Boil one pint of milk (add two eggs, one
cup of sugar, one cup of flour beaten together), one teaspoon
vanilla and a little butter. Cut a hole in the side of each puff
and fill with the cream.
CRULLERS.
Mrs. D. N. Coan.
One cup milk, two eggs, one and one-half cups sugar, two
tablespoons butter, nutmeg, a little salt, two teaspoons Horsford's
baking powder. Stir in flour till it is stiff enough to roll. Fry
in lard.
CRULLERS.
One pint milk, one pint sugar, four eggs, one-half cup butter,
two quarts flour, salt, three teaspoons Horsford's baking
powder Flavor to taste. Fry in lard.
DOUGHNUTS.
Mrs. Lovejoy.
One quart milk, one and one-half pound sugar, one pound
butter, four eggs, one nutmeg, one cup yeast. Set the sponge
with the milk and butter. When light add the sugar, nutmeg
and eggs, then raise again and fry.
CINCERSNAPS.
One coffee cup New Orleans molasses, one cup butter, one
cup sugar; place them on the stove and let it come to a boil.
Then take off immediately, and add teaspoon of soda, and a
teaspoon of ginger. Roll thin and bake quickly.
CAKES, ETC. 121
JUMBLES.
Mrs. H. L. Hammond.
One-half pound butter, one-half pound sugar, half a nutmeg;
then quarter of a pound flour and two eggs. Roll thin and
bake.
LADY FINGERS.
Four ounces of sugar, four yolks of eggs, mix well; three
ounces of flour, a little salt. Beat the four whites to a stiff
froth, stir the whites into the mixture, a little at a time until
all is in. Butter a shallow pan. Squirt through a confection-
er's syringe or a little piece of paper rolled up. Dust with
sugar and bake in a not too hot oven.
MACCAROONS.
One-half pound almonds, blanched; pound fine with one
tablespoon of lemon extract (Col ton's), one pound of pow-
dered sugar, whites of three eggs. Roll out, cut in small rounds
and bake on a buttered paper on a thin board.
MOLASSES COOKIES.
One pint of molasses, one-half pint of lard and butter mixed.
Boil these; add one teaspoon of soda, one tablespoon of extract
of lemon. When cold add flour and roll thin.
YANKEE PUFFS.
Two ounces of butter, three tablespoons of sugar, three eggs
(whites and yolks separate), three teacups of milk, three tea-
cups of flour, one saltspoon of salt, one teaspoon of vanilla.
Beat the butter to a cream, add the sugar and well -beaten yolks,
then the milk, which should be salted, dredge in the flour by
degrees, and when these are well mixed add the flavoring and
whites of eggs, previously beaten to a stiff froth. Bake in well-
buttered teacups, about fifteen or twenty minutes, till of a
light brown. As these puffs rise very much, the cups must not
be filled. Serve as soon as done with sweet sauce.
122 CAKES, ETC.
CHOCOLATE FROSTSNC FOR CAKES.
One aud one-lialf pounds of sugar, half a pint of milk, a piece
of butter the size of a nutmeg, two tablespoons of plain choco-
late, scraped and mixed to a paste with boiling water. Boil the
sugar, milk and butter seven minutes, then place in a bowl,
add the chocolate paste, stir until the mixture becomes thick,
then spread; should it become too hard to spread smoothly stir
in a little boiling water. The above can be used for layer cake,
and is sufficient for three layers.
ICINC.
Two and one-half cups sugar, two-thirds cup water; boil to-
gether until it candies; then add the whites of three eggs,
slightly beaten, stirring briskly for fifteen minutes, or until it
seems perfectly smooth and white; then add the juice of one
lemon. This is sufficient for one large Avhite mountain cake of
eight or nine layers, covering also top and sides. ,
CHOCOLATE ICINC.
Take the whites of two eggs, one and one-half cups powdered
sugar and six large tablespoons of chocolate.
CHOCOLATE FILLING.
Whites of three eggs, one and one-half teacups of sugar,
three tablespoons grated chocolate, one teaspoon vanilla. Beat
the whites of the eggs well and add the other ingredients; then
beat all together and spread between the layers and on top of
the cake.
ICINC.
Miss K. A. Bishop.
Cook one cup of sugar with water enough to cover it until it
thickens, in cold water. Stir this into the well beaten white
of one egg. This is sufficient for one large cake.
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Prescriptions Compounded
WITH GREAT CARE AT
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SANDS' PATENT TRIPLE (3) MOTION
U/l7it^ /r\ou9tai9 preezer
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It will thoroughly MIX AND BEAT THE CREAM during the Freezing
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The Cream does not come in contact with any Galvanized surface;
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Freezer.
The Beaters are Malleable Iron and Tinned. The Cans are made of
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Warranted to freeze Cream in one-half the time of any other freezer in existence.
For sale by The Chicago Stamping Co.,
10 TO 14 LAKE ST., CHICAGO.
ICES, BLANC MANGE, ETC.
" The full soul loafheth an honey-comb, but to the hungry soul every bitter
thing is sweety
— Proverbs 27-7.
tCE CREAM.
Georgie Hill.
One quart of cream, whites of three egg?,, one coffeeciip of
sugar; flavor to taste; one-half cup of milk; whip the cream
and beat the eggs. Freeze in a White Mountain Triple Freezer
one-half hour, or more if necessar}^
PEACH :CE CREAM.
Georgie Hill.
Use the above recipe with eight large peaches mashed and
strained through a sieve. Put in a teacup of sugar, and add to
the above recipe. Use no other flavoring but the peaches.
ITALIAN CREAM.
Rub the zest of two lemons upon three or lour lumps of
loaf sugar ;^ stir these into a pint of rich cream and add
enough sugar to sweeten. Whip the cream with the juice of
one lemon, straining in one ounce of gelatine that has been
dissolved in a little water. When thoroughly light flavor to
taste and pour into a mould and freeze. When served garnish
with preserved fruit.
124 ICES, BLANC MANGE. ETC
MACCAROON CLACE. .
Mrs. A. D. Smith.
Whip one quart of cream, roll one-half pound of maccaroona
very fine, flavor with vanilla, sweeten to taste and freeze in a
White Mountain Triple Freezer, in twenty minutes.
NESSELRODE PUDDSNC.
Mrs. A. D. Smith.
One-half cup of milk, two eggs, one cup granulated sugar;
beat the eggs very light, put all together and boil until it
becomes like cream; when cool, add one cup strong coffee, one
cup cream, forty-cent box of figs chopped fine, one teaspoon
burnt sugar. Freeze. This makes two quarts.
NEW YORK ICE CREAM.
Mrs. A. D. Smith.
Boil one pint of milk, stir in yolks of four eggs, beaten with
one-half cup of sugar; let it get cold; one pint of cream stirred
into custard, sweeten to taste, flavor with vanilla and freeze in
a White Mountain Freezer. The best in the market.
ORANGE ICE.
Georgie Hill.
Five large oranges, two lemons — squeeze well. Dissolve one-
half pound of sugar in a quart of water; when cool add the
juice of the oranges and lemon, and freeze.
ORANGE SOUFFLE.
Georgie Hill.
The juice of four oranges, one quart of cream and the whites
cf three eggs, one and one-half cups of sugar and more, if nec-
essary. Freeze as in ice cream recipes.
FAIRY BUTTER.
Beat in a mortar the yolks of four hard-boiled eggs, three
ounces of fine sugar, three ounces of butter, two ounces of
blanched almonds, and a tablespoon of orange-flower water.
When reduced to a paste, mould and freeze it, and serve with
sweet biscuits round.
ICES, BLANC MANGE, ETC. 125
SHERBET.
Mrs. H. H. Gregg
To one quart of strong lemonade add white of one egg; use
any fruit chopped fine, always using one quart water for every
quart of sherbet desired, and adding the white of egg not beaten.
Freeze in a White Mountain Freezer from twenty to thirty
minutes.
PINEAPPLE SHERBET.
Mrs. D. Le Bettee.
One quart pineapple, one pint sugar, one pint water, two
tablespoons of gelatine in half the pint of water (hot), add
sugar to juice of pineapple. Freeze twenty minutes.
TUTTI FRUTTI ICE CREAM.
Mrs. A. D. Smith.
When a plain cream of any kind is partly frozen, crystalized
fruit of any kind chopped fine may be added, having the same
quantity of fruit as you have ice cream. Chopped citron,
raisins, English currants, or any candied fruit may be used.
Put into a mould and pack in ice and salt. It may be served
with a whipped cream around it.
CHOCOLATE BLANC MANGE.
One quart milk, one ounce Cooper s gelatine soaked in a cup
of the milk one hour, four heaping spoons grated chocolate
rubbed up with a little milk, three eggs, white and yolks beaten
separately, three-fourths cup sugar, two teaspoons vanilla. Heat
the milk to boiling, pour in the gelatine and milk, and stir until
it is dissolved, add the sugar to the beaten yolks, and stir until
smooth ; beat the chocolate into this, and pour in spoon by
spoon the scalding milk upon the mixture, stirring all the time
until all is in. Return to the inner sauce pan and heat gradually,
stirring faithfully until it almost boils. Remove from the fire,
turn into a bowl, and whip in briskly and lightly the beaten
whites with the vanilla. Set to form in moulds wet with cold
water. Eat with whipped cream.
126 ICES, BLANC MANGE, ETC.
COFFEE BLANC MANGE.
One quart of cream (part milk can be used), one-half pack-
age of gelatine, one-half cup of strong coffee, one cup of sugar.
Soak the gelatine one hour in one-half cup of cold water, add
the coffee hot, then the sugar. Set it on the range until the
gelatine is thoroughly dissolved, then set aside until partly cold,
whip the cream and pour it gradually into the mixture. Pour
it into a mould and set aside to harden.
DELICIOUS BLANC MANGE.
Put an ounce of gelatine in a little warm water and keep it
on the stove until dissolved, then sweeten one quart of cream,
add extract of lemon or vanilla and whip it. Strain the gela-
tine on the cream. Wet your moulds in cold water, fill them
and set them away to congeal.
GELATINE BLANC MANGE.
Mrs. D. W. Coan.
Soak one-half box gelatine in one and one-half pints of milk
for one hour; put it over a kettle of boiling water, and when it
comes to a boil add the beaten yolks of three eggs, and six
tablespoons of sugar. Stir briskly for a few minutes. When
plenty cool add the whites of the eggs beaten very light. Flavor
with vanilla. Cool in a mould, and serve with sugar and cream.
GELATINE BLANC MANGE.
Mrs. C. E. Cr.indall.
One-half box of gelatine (Cox's), one and a half pints milk;
put on kettle boiling water, and when it comes to boil add well
beaten yolks of three eggs, and four tablespoons of sugar. Stir
briskly for few minutes. Let partly cool, and add whites of
three eggs beaten very light, flavor; pour in mould. Serve
with cream and sugar. Must stand five or six hours.
ICES, BLANC MANGE, ETC. 127
NEAPOLITAN BLANC MANGE.
Mrs. J. Anderson.
One quart milk, one box gelatine (soaked one hour), one cup
sugar. Heat the milk to boiling, add the gelatine and stir ten
minutes before adding the sugar. Strain through a cheesecloth
bag, and separate the mixture into four parts. Leave one part
uncolored. Color No. 2 with a tablespoon of chocolate rubbed
to a paste. No. 3 with the yolk of an egg. No. 4 with a table-
spoon of currant jelly. Stir parts two and three over the fire
till very hot. When quite cold, pour into a wet mould the
white paste first, then the yellow, then the pink, and finally the
chocolate. Set in a cool place.
VELVET BLANC MANGE.
Two cups sweet cream, one-half ounce Cooper's gelatine soaked"
in a very little cold water one hour, one-half cup white powdered
sugar, one' teaspoon extract of bitter almond, one glass of white
wine. Heat the cream to boiling, stir in the gelatine and
sugar, and as soon as they are dissolved take from the fire,
beat ten minutes until very light, flavor and add the wine by
degrees, mixing it well. Put into moulds wet with clear water..
ROMAN CREAM.
One-half box of gelatine, one-half glass of milk, three tabfe-
spoons of granulated sugar, one gill of wane, one pint of cream,
whites of two eggs, vanilla to taste; soak the gelatine in the
milk half an hour, then put the dish in which it has been
soaked in a basin of hot water on the stove until the gelatine
is entirely dissolved. Whip the cream light, add the sugar and
vanilla, then the w^hites beaten to a stiff froth. Stir the gela-
tine into the cream, sugar, etc., slowly and beat it w^ell. Pour
it into a mould and set it on the ice to harden.
(13)
128 ICE8, BLANC MANGE, ETC.
SNOW CREAM.
One-half box of gelatine, the whites of three eggs, a teacup
of white sugar. Flavor with extract of vanilla. Beat the
whites of the eggs to a stiff froth; pour a pint of boiling water
on the gelatine. Let it cool, but do not let it get stiff. Beat
it into the eggs and sugar.
SPANISH CREAM.
Mrs. W. A. Hammond.
One quart milk, one cup sugar, one package gelatine, one-
half teaspoon salt, one teaspoon vanilla, yolks of four eggs.
Beat eggs to a froth. Heat milk and stir in other ingredients.
Use Avhites for meringues or cake.
WHIPPED CREAM.
One pint of sweet cream, sweetened to taste; one teaspoon of
vanilla. Put the cream in a bowl and beat with a wheel egg-
beater until thick, then sweeten and flavor. The cream will
beat better if cold (the whites of two eggs beaten to a stiff
froth may be added).
Different jellies or fruits may be served with it. This is a
delicious dessert.
CHARLOTTE RUSSE.
Mrs. J. Anderson.
Two dozen lady-fingers, one quart rich cream, one cup pow-
'dered sugar, two teaspoons vanilla extract. Split the cakes
and fit nicely around the sides of a deep dish or small glasses;
sweeten and flavor the cream, beat to a stiff froth; pour the
mixture into the dish and set upon the ice to cool. Or take a
sponge cake, cut the top evenly off, scoop out the middle of the
cake very carefully, wet the inside crust with wine, pour in the
mixture and replace the top.
"^^O^ VTt^O r^o.;;> ev^).
The Chicago and Atlantic Railway,
In conjunction with the Erie System, operates Daily
Fast Solid Trains to the Seaboard. You may travel in
Palatial Pullman, Buffet Sleeping Cars, or by Luxurious
Pullman Day Coaches, and Save $1.50 to New York, Buff-
alo and Niagara Falls; $2.35 to Albany and Troy, and S3. 00
to Boston and New England cities.
NO RIVAL LINE OFFERS THE ADVANTAGES OF A SYSTEM
OF THROUGH FIRST AND SECOND CLASS DAY
COACHES, CHICAGO TO NEW YORK.
IT IS THE ONLY LINE OPERATING PULLMAN CARS TO
BOSTON AND NEW ENGLAND VIA ALBANY.
For detailed informaton, tickets and reservations in Pullman cars, apply at
City Ticket Office, - 105 CLARK Street,
Grand Pacific Hotel, Palmer House or Dearborn Station,
R. THOMAS, A. M. WARRELL, F. C. DONALD,
Gen'l Superintendent. City Pass, and Ticket Agt. Gen'l Pass. Agent
Mcs-S.f A-WjvxIod,
■^ — r=j^F=?i^, F=^F=?.A.rvici:E:- — ^^
MLLE. S. MAXTON,
Instruction, in Fren^ch, Parisian Accent.
MODERATE PRICES.
MLLE. M. MAXTON,
Instrviction in Vocal and Instrumental IVItasic,
PARIS CONSERVATOIRE METHOD.
^iKgiHg m Re.e&p\ions, ^©Glabfes, CS^areieg,
ife., at (P©(^e:reite: FriGGS.
Address, 105 WINCHESTER AvENUE.
ICES. BLANC MANGE, ETC. 129
CHARLOTTE RUSSE.
Mrs. Dr. Leroy.
N. B. — The cake must be one day old.
Cake: Four eg^s, one cup sugar, one cup flour, pincli of
salt; flavor witli vanilla. Filling: Five eggs, one-lialf coifee
cup sugar, tablespoon of vanilla, one-half package of gelrtine
(Coxe). two-thirds cup of milk, one-half cupoE very thick cream
made cold on the ice. Soak the gelatine in half of the milk.
Beat the yolks of the eggs and sugar together, and put in dou-
ble boiler with the remaining milk. Stir until the mixture be-
gins to thicken, then add the gelatine; when cold add the
whites of eggs well beaten. Whip the cream and mix with the
flavoring all together, and pour into a mould lined with cake.
Elegant.
CHARLOTTE RUSSE.
Mary S. Shelton.
Select a pan or mould the size jou wish to line, then bake
spono"c cake iu thin cakes, the sizes according to your mould;
also bake a thin cake large enough to cover the top. Whip a
quart of thick cream ; put an ounce of Coxe's gelatine in a pint
of warm milk, and set on the back of the stove until dissolved,
then strain it. To one-half pint of pale sherry wine add a cup
of sugar and a teaspoon of vanilla; add this to the gelatine. W' hen
almost cold, but not congealed, pour this into the whipped
cream, stir well and sweeten nio:e if desired. Put on the cover
of cake and let it stand in a cold place till firm, then turn out
and cover v.iili a thin frosting.
BAKED MILK FOR INVALIDS.
Put two quarts of fresh milk into a jar and bake eight or ten
hours. When done sufficiently it will be as thick as cream,
and can be eaten by very delicate persons.
1^, Packages, 10 cts. Trunks, 25 cts. BRINKS' CHICAGO CITY EXPRESS
CO., Telephones 1754 & 1764. General Office, 88 Washington Street, '^s.
*Tlie T. A. Snider Preserve Company's*
SPEC
SNiDER'S PRESERVES.
IN GI.ASS.— We desire to call special attention to our new stjle of PRK-
SKItVES in GLASS BOXTLES, prei^ared by a method which is our own secret,
and which are equal to the best iini>orted brands. The fruits for these are
selected with the utmost care possible, and are packed with transparent syrup In hand-
some bottles, and retain their natural color, flavor and shape to a greater degree than by
any other known process.
SNIDER'S MEXICAN CHILI SAUCE.
This is the most delicious ax>petizer ever produced. It has the highest en-
dorsements from leading caterers, cooks, the trade and the public generally, In the
United State-s and Europe. It is alike .savorv and healthful.
TRY IT on Cold Meats.
SNIDER'S HOME-MADE TOMATO CATSUP.
Manufactured from only Fresh, Kipe Tomatoes, celebrated for retaining: tbe
nataral flavor combined with a delicious piquancy of spice, found In no
other brand. Packed In handsome screw-top bottles, with non-corrosive caps, tboa
overcoming the great annoyance and bad appearance of the old-fashioned cork-stoppei*.
THOMPSON'S RELISH
l6 a healthful aid to digestion. TRY it.
SNIDER'S BORDEAUX SAUCE.
It speaks for Itself.
SNIDER'S GRAPE SAUCE.
A delicious dressing for all kinds of Fowl and Wild Game.
SNIDER'S SALAD DRESSING.
CONTAINS NO OIL.
Will not disagree with the most delicate stomach. Is especially adapted as a dress-
ing lor Lettuce, Cabbage, SUced Tomatoes, Cold Meats and Fish. This is an entirely
new and (Uffeient dressing t« any other oilered for sale. AVill not becoine rancid.
Give it a trial.
WORCESTERSHIRE SAUCE.
This sauce (of which we are exclusive agents for America) we guarantee is ejual to
anything on the market; Is prepared by Messrs. Harvey o: Rich, of London, and bottled
by us. We ask a trial.
MANUFACTURED ONLY BY
THE T. A. SNIDER PRESERVE CO.,
crir-4c:::i]Sji^j\,-ri, CDh-iiCD^
AND FOR SALE BY
THE LEADING WHOLESALE AND RETAIL GROCERS EVERYWHERE. ■
FRUIT JELLIES, PRESERVES.
APPLE JELLY.
Cut two pounds of sweet apples into quarters, without peel-
ing, throwing them into cold water as you cut them. Then
put them into a preserving-pan, with a quart of fresh, cold
water, and boil until they become a pulp, adding as the apple
boils one pound of loaf sugar, and a little vanilla. Then run it
through a jelly bag; it must stand some hours to allow it to
pass through completely. It must then be simmered over the
fire twenty minutes, to jelly, and poured into the mould.
APPLE OR PEAR JELLY.
Pare and quarter ripe, juicy apples or pears, and boil them at
a great distance from the fire till they become a jam. Have
ready a rich syrup, and add in proportion of one pint of syrup
to three pounds of fruit, and boil for a quarter of an hour.
Turn out into pots.
APPLE COMPOTE.
Mrs. Willis Blackman.
Take one quart of water and one pint of sugar, six tart apples,
core and pare them and stew in syrup until tender. Take out
without breaking and lay them in a glass dish. Add a box of
gelatine and three or four sticks of cinnamon to the syrup when
thoroughly dissolved, pour over the apples.
COMPOTE OF APPLES.
Compotes of fruits of all kinds are either used for entremets
garnished with biscuits or pastry, or for dessert. They are
usually served in deep glass dishes, known in the dessert service
132 FRUIT jellies; PRESERVBjS.
as comjjotiers. Pare a pound of golden pippins or any good
apples, and core without breaking them; make a syrup of ten
ounces of loaf sugar, with half a pint of water; let it boil ten
minutes to thicken; put in the apples and simmer them for
twenty minutes, or till soft without being broken; then turn it
out into the compciier to grow cool, with the syrup round.
COWIPOTE OF PEARS.
Make a syrup of ten onncesof sugar, half a pint of water, and
two cloves; when boiled thick take out the cloves, and add a
glass of port wine; put one pound of good baking pears on the
fire for a few minutes in boiling water till you can draw off the
skin; core them and put into the syrup; boil gently for twenty
minutes, or, if the pears be large, half an hour, till they are
tender; then turn out with the syrup.
BLACKBERRY JAM.
The berries are ripe and plentiful in September, and merely
require nice picking, half the weight of any kind of sugar, and
three-qunrters of an hour boiling. The single objection to the
jcim is the quantity of seeds; but the jelly made from this fruit
is perfect.
CRANBERRY JELLY.
Dissolve one ounce of isinglass in three-quarters of a pint of
water; then draw out over the fire and press the cranberries, and
add the isinglass jelly to a pint and a half of the juice, a dessert-
spoon of lemon juice, six ounces of sugar, and the whites and
crushed shells of four eggs. Simmer ten minutes; then strain
through muslin till clear, and fill the mould.
POTTED PEARS. •
Take ripe pears, wipe them carefully; place a layer, stem up-
wards, in a stone jar, sprinkle over sugar, then set in another
layer of pears, more sugar, and so on, until the jar is filled. To
every gallon put in a pint and a half of water. Cover the jar
close, and set in a slow oven two hours. It is a nice dish for
the tea table, with or without cream.
\A^^ ESTABLISHED 1847. '-'^^ ^^"^H|
ALL OF OUR i
BEAR THIS i
TRADEMARK.
WILL
ALL
IMITATIONSa
INFRINGEMENTS
OFTHESAME
OVER 100
^oiviesnc
acFOREIGN
FRUITS &
TRANSMUTED
INTO
TABLE
DELICACIES
PRICESoM PRESERVES REDUCED OEC.I?J 1885.
uuiirnii:>LriVii»:> (5c jlLLIES
HAVE LED THE MARKET FOR 40 YEARS
OURMINCE MEAT &PLUM PUDDING
ARE SIMPLY INCOMPARABLE.
OUR SALAD DRESSINGS NEW PROCESS CATSUPI
GIVE TONE TO THE MOST MODEST REPAST
WHILE OUR
OLIVES CAPERS AND BRANDY FRUITS
ADDED THERETO. TRANSFORM IT INTO A FEAST.
FOR SALE BY THE LEADING GROCERS ON THE AMERICAN CONTINENT.
SEE OTHER SIDE
FRUIT jellies; preserves. 133
ORANGE JAM.
Weigh the oranges before peeling, and put a pound of sugar
to a pound of fruit. Take the peel from half the oranges, grate
it, and add the sugar. Open the oranges, and be very particular
to get out the seeds and white strings. Add to the sugar and
peel, with a little water, and boil twenty minutes.
RASPBERRY, CURRANT, OR GOOSEBERRY JAM .
These jams all require three-quarters of their weight in sugar;
but the fruit must be boiled first till broken. The raspberries
and currants will not require more than half an hours previous
boiling, the gooseberries nearly an hour, before the sugar is
added, when they must boil twenty-five to thirty minutes more.
Be careful to stir, and to remove the scum. Gooseberry jam is
much improved by the addition of a small quantity of red or
black currant juice.
IW^ T. A. Snidep's preserves and jellies are superior.
BRANDIED CHERRIES.
Mrs. J. Anderson.
Make a syrup of one pound sugar, and one wine glass water
to two pounds fruit. Heat to boiling, stirring to prevent
burning, pour over the cherries, and let stand fully one hour.
Then put all into the preserving kettle, heat slowly and boil
five minutes. Take out the fruit with a perforated skimmer
and fill the bottle two-thirds full. Boil the syrup twenty
minutes, adding one pint best brandy to five pounds fruit, pour
over the cherries scalding hot and seal.
134 FRUIT JELLIES: PKESEKVES
BRANDY PEACHES.
Mrs. H. H. Brown.
Pare the peaches after rubbing the outside off — an easy way
is to put them in boiling water when the skin comes off with
rubbing. Boil in water enough to cover them until clear and
tender, then place on a platter, weigh, and to one pound of
fruit use one pound of granulated sugar, using the water the
peaches were boiled in for the syrup. When sufficiently boiled
to become thick, drop the peaches in one by one lest they break;
let them cook a little when done. The same recipe will do for
plums and pears.
PICKLED PEACHES OR PEARS.
Mrs. J. Anderson.
Prick the fruit with a fork to prevent bursting and stick a
few whole cloves in each peach or pear. Heat in just enough
water to cover them, then remove the fruit and add to the
water three and one-half pounds sugar to seven pounds fruit.
Boil twenty minutes, add two quarts cider vinegar (or three
pints vinegar and one pint water), one tablespoon allspice, one
tablespoon mace tied in a bag, some stick cinnamon, and whole
cloves, and boil together ten minutes. Drop in the fruit a few
at a time and boil until they can be pierced with a straw.
Take out the fruit, pack in glass jars or air-tight crocks, boil
the syrup until thick and pour over the fruit scalding hot.
PICKLED WATERMELON OR CITRON RIND.
Mrs. J. Anderson.
Cut the rind into narrow strips or fancy cuttings and lay in
brine for a few days, then steam over a clear fire until the rinds
are clear and soft. Prepare a syrup, allowing same quantity of
sugar as you have rind, one cup water to one pouud sugar, and
one-half ounce root ginger (tied in a bag). When the syrup
is almost boiling drop in the rinds and simmer until they are
perfectly clear. Then take them out, add to the s^rup one pint
FRUIT jellies; preserves. 135
cider vinegar to one pound sugar, and mace, cloves, and cinna-
mon to taste. Boil up once, throw in some stick cinnamon and
whole cloves, and pour over the rinds scalding hot. Keep in
stone crocks with perfectly fitting covers.
PICKLED RAISINS.
Mrs. H. H. Brown.
Two cups of vinegar well spiced with cinnamon and cloves^
one and a third cups of sugar, set it on the fire, have ready
bunches of table raisins, and when hot put them in. This
makes a handsome dish for the table. The syrup must boil
and the raisins left until they swell and look full like grapes.
PRESERVED PEACHES.
Twelve pounds of large peaches, eight pounds of sugar, one
pint of vinegar; pare and steam fruit till tender, steaming a few
at a time. Put vinegar and sugar together, when boiling put
in the steamed peaches and let them boil up. Take the peaches
out with a skimmer.
STRAWBERRIES PRESERVED WHOLE.
Take equal weights of strawberries and loaf sugar, put the
sugar into a pan with merely sufficient water to dissolve it, and
let it boil till the surface is covered with small bubbles; this will
probably be in about twenty minutes; then put the fruit, with
one pint of red currant juice to each pound of strawberries,
which improves the color. Allow it to boil five minutes, then
put into small jars. It is not necessary to use more sugar for
the currant juice, the strawberries being of themselves so sweet.
Red currants or raspberries, with the addition of white currant
juice, black currant, apricot or other jams, may be made in thi&
way.
S^" Try T. A. Snider's Preserves and Jellies.,^|
136 FRUIT jellies; preserves.
SPICED CITRON.
Prepare the fruit, cover with vinegar and let it stand over
night, in the morning pour off, and to every seven pounds of
fruit allow three and one-half pounds of white sugar and a pint
of vinegar; tie in a muslin bag a tablespoon of each of the
different spices; make a syrup of the sugar, put in the fruit and
<jook for one-half hour. When all the fruit is done, add the
vinegar, and let the sypup boil thick, pour it over the fruit,
and let it get cold before sealing up the jars.
SPICED CURRANTS.
Make a syrup of three pounds )f sugar, one pint of vinegar,
two tablespoons of cinnamon, two tablespoons of cloves, and
half a teaspoon of salt. Add six pounds of currants, and boil
half an hour.
SPICED GOOSEBERRIES.
Mrs. Hammond.
To one pound of gooseberries take three quarters of a pound
of sugar, and one pint of vinegar to ten pints of this mixture
when boiling. No water; cinnamon, allspice, cloves, and nut-
meg to taste. Let it cook three or four hours.
SPICED PLUMS.
Seven quarts of plums, three and one-half pounds sugar, one
ounce ground cloves, one ounce cinnamon, one quart vinegar.
Boil one-half hour.
BAKED QUINCES.
The quince eaten hot, with either cream or a dot of butter
■on top, is a revelation to most people. The quince should be
wrell sprinkled with sugar before putting the dish in the oven.
Neither core nor pare them, as the baked seeds add to their jelly
richness. They are highly esteemed for dessert.
FRUIT JELLIKS: PRESERVES. 137
QUINCE JELLY.
Cover the fruit with water and boil until the goodness is all
out (it will require one-half or three-fourths of an hour). Then
strain through flannel or crash,without much squeezing. Strain
twice if not clear; add equal quantities of juice and sugar, and
boil steadily about twenty minutes. It is better to leave the
glasses several days before sealing, even if not quite hard, as
your jelly will be much more delicate than if boiled too long.
1^" Use T. A. Snider' s Preserves and Jellies.^^^j
QUINCE JELLY.
Wash the fruit, save all the nice parings and seeds; cook for
an hour or more in more water than will cover them, then run
them through the colander and let them stand until next day, or
until the fruit substance has settled: now throw off the clear
juice through a thin muslin bag and place on the fire. When
boiling well add one pint of sugar to each pint of juice, and boil
until it rolls off the spoon; fill the jelly cups, and let them sit
by the stove or any warm place a couple of days without
covers, so as to evaporate any water if the jelly is not stiff
enough.
Any jelly is better to be taken from the fire before quite
done as it will finish by setting on the heater or near a warm
stove, and if it boils one minute too long it will never be any-
thing but a sticky, good-for-nothing kind of syrup.
Apple or any fruit jelly can be made by boiling the fruit
(not skins and seeds ) and treated in the same way.
To prevent mould on glasses of jelly, lay a lump of parafine on
top of the hot jelly, letting melt and spread over it, or melt it
first and pour over the jelly when cold.
138 FRUIT JELLIES; PilE SERVES
STRAWBERRY JELLY.
Equal weight of sugar and strawberry juice. Press some
ripe strawberries througli a delicately clean cloth, then strain
the juice very clean, and stir into it an equal weight of sugar.
When the sugar is dissolved put into a double boiler over a
clear fire, and let it boil for half an hour, skimming it carefully
as the scum rises. Put into glass jars or pots, and when cold
cover it over as above directed.
RHUBARB AND ORANGE PRESERVES.
Six oranges, two pounds of rhubarb stalks, one pound and a
lialf of sugar. Peel the oranges carefully, take away the white
rind and pulps, slice the pulps into a double boiler with the peel
cut very small, add the rhubarb cut very fine, and sugar. Boil
the whole down in the usual way for preserves.
PUNCH JELLY.
One pint cold water, one pint boiling water, one box Cox's
gelatine, one wine glass wine, one wine glass brandy, juice of
two lemons, one pound granulated sugar. Soak the gelatine in
the cold water one hour; add the boiling water, the lemon juice,
the sugar, and stir till the gelatine is dissolved. Strain, addtbe
wine and brandy, and pour into a mould.
>SS,. Packages, 10 cts. Trunks, 25 cts. BRINKS' CHICAGO CITY EXPRESS
CO., Telephones 1754 & 1764. General Office, 88 V/ashington Street. "^^
A BUDGET
Of well digested and interesting gossip in regard to matters of social,
literary, dratnatic and musical import is always acceptable to persons
of intelligence^ particularly when it emanates from a source which is
regarded as authority on such matters. Letters from friends at a
distance arc always doubly eritertaining when they drift away from
ihe mere formalities and inchide a running account of the leading
gossip of the day. Friends who can and will write such letters are
always in demand, and when found are properly encouraged and
cultivated. A well conducted weekly paper resembles the budget of
news and fiotes which one friend sends to another, only on a much
more extended scale. Each nufnber contains more matter than
could be crozvded into a hundred letters, and yet the price is so Sfnall
that even the poorest can afford such a welcome weekly visitor. The
SATURDAY EVENING HERALD aitns to be a newspaper
of this sort, and many thousands of readers insist that it is always
interesting and reliable. It will not cost you much to ascertain
whether or not this verdict is correct.
BOR&JIND'S*DI(aG*STORE,
Corner Van Buren St. and Center Ave.
A FULL LINE OF
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preseriptioijs apd pa/i\ily F^eeipes ^opt\pouQded by
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It makes a deHcious drink.
Invigorating and strengthening. Pamphlet free.
FOR SALE BY ALL DEALERS.
Rumford Chemical Works, Providence, R. I.
E^== BEWARE OF IMITATIONS.
BEVERAGES.
Note: — In making tea, coffee or chocolate, always see that
the water in the kettle is freshlij boiled; never use water that
has been standing.
TEA.
Pour boiling water into the teapot, and let stand till it is
heated through; pour off the water, add the tea, allowing one
teaspoon of tea to each cup water, pour over it the boiling water
and serve in five minutes.
"For making good tea and coffee use the Automatic Tea and
Coffee Cooker."
COFFEE.
Three pints boiling water, one cup freshly ground coffee, one
egg. Mix the egg and dry coffee together, pour the boiling
water over it, boil three minutes and strain through flannel.
If the French coffee pot is used put the coffee into the top-
most compartment, pour the water over it, and serve when the
water has passed through the treble set of strainers.
CHOCOLATE.
One pint boiling water, one pint milk or cream, one teacup
Baker's chocolate rubbed to a paste, stir the chocolate into the
water and boil twenty minutes, add the milk and boil ten
minutes longer, stirring frequently. Sweeten to taste.
(14)
140 BEVERAGES.
BLACKBERRY CORDIAl..
To one peck of berries well mashed, add one ounce of cinna-
mon, one ounce cloves, one ounce allspice, and one nutmeg, all
ground, mix and boil slowly half an hour, then strain, and to
each pint of juice add one-half pound loaf sugar. Boil half an
hour longer, when cool, add one quart best brandy and seal.
GINGER WINE.
Mrs. Evans.
Take five gallons of water, fifteen pounds white sugar, ten
ounces of ginger, the riud of six lemons pealed very thin. Boil
one hour, let it stand until evening, then put into a cask with
the juice of the lemons, four pounds raisins chopped, four
spoons yeast. Stir once every day, then add one-half ounce of
isinglass, and one pint of brandy. Stop it close, and in three
months it will be fit to bottle.
GRAPE WINE.
Mrs. II. H. Brown.
Put one gallon of water to one gallon of bruised grapes. Let
it stand one week without stirring, then drain off the liquor,
and to each gallon of straining add three pounds of sugar. Put
in a barrel or cask loosly corked until fermented, then cork
tightly for two months, v^^hen it will be clear and ready to
bottle. Must be kept in a dry cellar. Care must be taken in
pulling the fruit to save the juice. Put into jars. Let the
syrup cool, then stir in the Brandy, mixing thoroughly, then
pour over the fruit. To half a peck of grapes use a quart of
the best brandy.
RHUBARB WINE.
To every gallon of water add five pounds ot ripe rhubarb cut
in thin slices as for preserves. Let it stand nine days, fre-
quently stirring it, and keeping the cask covered to exclude
the air. Strain and squeeze through a coarse cloth or flannel
THE IDEAL
WAUKESHA WATER
-A.ND-
The Ideal Ginger Ale.
natural mineral waters of all kinds.
O. W. HINCILLEY,
TELEPHONE 80^. 74 MARKET STREET, CHICAGO.
EVERYONE SHOULD KNOW
That if we wish to keep the human form In perfect
eymmetry, we must teach ourselves to carry the
arms and shoulders In such a way that their weight
will fall behind the chest, instead of forward on it.
Many people attribute the bent condition and
round shoulders to nature. This is a mistake.
Children seldom show indications of round
shoulders until they are sent to school or put to
manual labor, when they rapidly acquire the habit
cf contracting the chest and rounding tlie
shoulders. Ihe habit may be acquired at a very
early age, and with scarcely a thought of its conse-
Quences the parents will allow the habit to become
firmly seated in their children. If allowed to con-
tinue the stooping, with compression on the lungs,
he.trt and stomach, may bring on diseases, such as
curvature of the spine, pulmonary consumption,
heart disease, etc.
The way to prevent this and keep back the
shoulders and develop a full, fine chest, is to wear
one of my shoulder braces, such as seen in above
tut They can be sent by mail. Price, $2.50.
Give age of patient and address
DR. liE ROY,
130 Dearborq Street, Rooms II and 12,
CHICAGO, ILI..
(S'^/(dLISH^^' l^^3
^T^'^^V^b.^j/^^S.
We still lead in DIAMONDS, and Exhibit the Largest
and Finest Stock of Gems in the West.
Oup WATCHES are Marked at very Attractive Prices,
and should be seen.
There is nothing in SILVERWARE for Presentation
or household use, that we cannot furnish you.
eter Br
FOOT-FORM
S,
COR, STATE Wi MADISON STREETS,
CHICAGO.
BEVERAGES. 141
strainer. To every gallou of liquor add four pounds lump
sugur, the juice of two lemons and rind of one. — To clear it,
dissolve one ounce of isinglass in a pint of the wine and let it
be quite cold before pouring into the wine; that quantity of
isinglass is sufficient for- nine gallons. When fermentation is
over close tightly. In three months it will be fit for use.
SHRUB.
Mrs. H. Gregrg.
Five quarts raspberries, one quart vinegar, two teaspoons tar
taric acid. Cover raspberries over night, press through jelly
bag carefully. To one quart juice add one pound sugar, scald,
skim and bottle. Keep in dark place.
STRAWBERRY SHERBET.
One quart strawberries, three pints water, juice of two lemons,
one pound white sugar. Crush the berries, add water and
lemon juice, and let stand three hours. Strain over the s igar
(squeezing hard), and stir till sugar is dissolved. Strain again
and set on ice two hours before using it.
^^Horsford's Acid Phosphate is an agreeable and healthy Substitute for
Lemons and Lime Juice in the preparation of "lemonade" or "punch.""^i
WEST MADISON AND HALSTED STS.
p. Jl7orou($}7ly first-QIass family Tl?eatr(? ar>d tf?e fr\05t ^le(?aQt,
.F^oomy apd ^omfortabli? piae(? of .^/nuse/neQl:
ir> Ql?iea($o.
Popular Prices Always and i
the Best Attractions. '
WILL J. DAVIS, Manager.
CANDY
A new receipt is given for making nut candy, that has been
tested. To two cups of granulated sugar and one of boiling
water, add one large tablespoon of butter. Boil till it readily
candies when dropped in cold water. Then remove from the
fire and stir in nearly tAvo cups of Brazil nuts, cut up small,
and one tablespoon of lemon flavoring. Pour out upon four
large buttered plates to cool. Always use a silver spoon in stir-
ring candy. Home-made candy is a very desirable adjunct to
the dessert, and consoles the children when deprived of the
pastrys or puddings that prove so attractive to them.
SUGARED ALMONDS.
Make a syrup of one pint of water to a pound of sugar, and
when boiling, stir in blanched Jordan almonds for ten minutes;
take them out, and dry, and reduce the syrup one-half; then
dip the almonds in again for a minute, and with the thick syrup
adhering to them, dry them on an inverted sieve in a warm
place, and store in a tin box.
CHOCOLATE CREAM CANDY.
Georgie Hill.
Three cups sugar, one-half cup water, one-half tablespoon of
vinegar, one-half of a hen's egg of butter, one teaspoon of
vanilla, one square of Baker's chocolate, grated ; stir all together,
then put on the stove, try it in a cup of cold water; when done
j)ut on buttered tins; cut in squares when cold enough. Do
not stir while on the stove.
144 CANDY.
MOLASSES CANDY.
One quart of New Orleans molasses, two pounds brown sugar;
boil from an hour and a half to two hours. No butter for
hands necessary.
MOLASSES CREAM CANDY.
Miss A. K. Boyden.
Two cups molasses, one small cup sugar, one tablespoon vin-
egar, butter size of a walnut; boil until it hardens when dropped
into cold water, and then pour in a cup of cream. Let the
mixture continue cooking until it becomes brittle, when again
try in w.iter. While cooking stir constantly, and when done
pour in buttered pans; cool and pull.
OPERA CREAM CARAMELS.
Two cups of granulated sugar, one cup of milk, two even
tablespoons of butter, one teaspoon of vanilla; boil the sugar
and milk together for ten minutes, then add the butter and
flavoring, and boil until it will grain.
BRAZIL NUT CANDY.
Two pounds of confectioner's sugar, half a cup of milk, half
a cup of water, butter the size of a walnut; boil together until
the candy will grain, then add one pound before cracking of
Brazil nuts sliced in fine pieces, and stir until well grained,
then add a teaspoonful of .vanilla, cool it a little, and cut in
squares.
HICKORY NUT CANDY.
Two cups golden syrup, one cup sugar, one tablespoon of
vinei^ar, small piece of butter — about one-half tablespoon; boil
about twenty minutes or until it hardens slightly when dropped
in water ; prepare hickory, pecan or almond nu ts together or sepa-
rately, spread on a large buttered platter, and pour candy over
them; cut in squares when partly cold.
CANDY. 145
VANILLA CREAM CANDY.
Georgie Hill.
Three cups sugar, oue-half cup water, one tablespoon of vine-
gar, one-half of a large hen's egg of butter, one teaspoon
vanilla; stir all together before placing on the stove, then don't
stir; take off when done (can tell by testing in a cup of water),
and pour on buttered plates; pull when cool. Delicious.
POP CORN BALLS.
Put the popcorn on a platter and pour over it the vanilla
cream candy before quite done, and make into balls before it is
cool.
FRENCH CREAM CANDY.
Take two cups of granulated sugar, one of cold water, one
and one-half tablespoons arrowroot, dissolve this in cold water
and pour on sugar; boilfron ten to twenty minutes, stirring all
the time; boil until the syrup thickens and drops heavily from
tiie spoon, then take from the fire and put the pan into cold
water, beating the contents to a smooth, white cream. Before
it is cool add a tablespoon of vanilla, take the cream, a little at
a time, and mould into an}^ desired shape. It should be about
the consistency of putty, and work easily. If it is dry and
crumbles it is cooked too much, and you must add a little water
and boil again. When the cream is moulded take a cake of
Biiier's chocolate, scrape fine, put into a bowl, set this in a ket-
tle of boiling water until the chocolate is melted, then add two
tablespoons pulverized sugar, and b?at until smooth. Into this
drop the cream balls, one at a time'; take out and place on but-
tered paper until cold.
BUTTER SCOTCH,
Seven tablespoons molasses, two tablespoons of water, two
tablespoons of sugar, two tablespoons of butter. Boil until it
will work easily when dropped in cold water.
BUTTER SCOTCH.
One cup of brown sugar, one-half cup of water, one teaspoon
of vinegar, piece of butter size of a walnut. Boil about twenty
minutes. Flavor if desired.
^yX Do Your Own Dyeing at Home.
^'^5^V^ THEY WILL COLOR EVERYTHING,
^^?^ 40 COLORS!
THEY DO NOT CROCK OR SiVlUT.
-FOR- ^^^|^\ PACKAGE
Faney Deeopating. ^^^ \^ wm make a
CONFECTIONERS' PINK^PJ"*"-
FOR CANDIES AND CAKES. >^ -#^kV ^
INK POW^DERS, (6 Colors.)
10 CENTS A PACKAGE.
Sold by aU DRUGGISTS Everywhere.
^J. J. WILSON PICKLE C0>
-MANUFATIRERS OF THE-
Pickles and TTable Condin-ients.
cz:n[ I cz: A.^cz3, ii_i
:. 1=?. r=5- ^I-iL_J
66 l^flNDOliPH STt^EET,
(CENTRAL MUSIC HALL.)
Watcher aM DiaiDODd^ a Specialtij
FIJ^E WATSH F^EPAIRIJM©.
MISCELLANEOUS RECIPES.
CLEANSING CREAM.
Mrs. H. H. Brown.
Four ounces castile soap, four ounces aqua ammonia, one
ounce sulphuric ether, one ounce alcohol. Cut the soap fine,
dissolve in one quart of water; add the ingredients; lastly five
quarts of soft water. If you wish to remove spots, rub a little
on with a sponge, but to clean a large surface, add a little warm
water and sponge off with it. This can be used on any fabric.
POT POURRI.
Mrs. Glbbs, Rochester, N. Y.
One and a half peck rose leaves, place in a deep bowl in thin
layers, with a handful of salt sprinkled on each layer. Let it
remain five days, turning twice a day. This should appear
moist. Add three ounces of bruised allspice, one ounce stick
cinnamon crushed. This forms the stock. Allow it to remain
a week, turning daily from bottom to top. Then put into per-
manent jars one ounce of allspice, adding the stock layer by
layer. Sprinkle between the layers the following mixture:.
One ounce cloves, one ounce cinnamon, two nutmegs, coarsely
powdered, two ounces ginger root sliced thin, half an ounce
anise seed bruised, ten grains finest musk, two ounces sliced
orris root, half pound dried lavender leaves. Then add the fol-
lowing essential oils at pleasure, some perfer one, some another:
lemon, verbena, geranium, jessamine, cologne water tripple
extract, or any freshly dried flowers that are fragrant. Shake
and stir the jar once or twice a week. Open only during the
daily odorizing. This will last a long time.
148 MISCELLANEOUS RECIPES.
THE ECONOMICAL FRUIT PRESERVATIVE.
Take the fruit as soon after being picked as possible, see that
it is sound and clean, pack tightly in a jar or crock, then pour
on the following composition: Dissolve thoroughly salicylic
acid thirty-five grains, sugar eight ounces, to one quart of water
a]id one gallon of fruit.
FOR GREEN CORN.
Acid three and one-half drains, salt four ounces, one gallon of
water. Always dissolve acid in hot water.
TO SWEEP CARPETS.
Wash dry and chop potatoes, spread them on one side of the
room and sweep across the carpet,
TO REMOVE IRON RUST.
The juice of lemon and salt placed on the spot, and the fabric
put in the su,n, will remove rust. Shining through glass its
rays are stronger. I hang mine in a window.
TO CLEAN ZINC.
Wet the zinc all over with muriatic acid, sprinkle over it
Tery fine sand or ashes, then scour, wash and dry. Or rub with
kerosene.
RECIPE FOR BRONZING.
Use Peerless Bronze Paints and follow directions on package.
TO TAKE SPOTS OF PAINT OFF WOOD.
Lay a thick coating of lime and soda mixed together over it,
letting it stay twenty-four hours, then wash off with warm
water, and the spot will have disappeared.
LAUNDRY POLISH.
One ounce gum arable, one ounce borax to two pints of
water (dissolved). Use two tablespoons to a quart of starch.
MISCELLANEOUS RECIPES. 149
TO REMOVE FRUIT STAINS.
Place your muslin over a tub, hold it firml}^ and pour hot
water through the spot stained, and it will soon disappear.
This must be done before putting the muslin in soapsuds.
TO POLISH FURNITURE.
Mix sufficient vinegar in linseed oil to cut it; with this satu-
rate raw cotton, over which place soft muslin; rub lightly over
the article.
To wash silk handkerchiefs soak them first in cold salt water for
ten minutes, or longer, then wash out in the same water and
iron it immediately. Carpets may be greatly brightened by first
sweeping thoroughly and then going over them with a clean
cloth and clear salt and water. Use a cup of coarse salt to a
basin of water. Salt in the whitewash will make it stick better.
Wash the mica of the stove doors with salt and vinegar. Brass
work can be kept beautifully bright by occasionally ru!)bing
with salt and vinegar. To clean willow furniture use salt and
water. Apply it with a nail brush, scrub well and dry thor-
oughly.
TO PREVENT JARS BREAKING.
When putting in the fruit set the cold jar ou a folded cloth
wet with cold water; then fill with the boiling hot fruit. I
have never known a jar to break when thus treated.
S^" Use Peerless Dyes for coloring'. ^
Cold biscuits left over from tea may be made better than
when first baked by dipping them into hot water and placing
them singly on the hot grate in the oven long enough to let
them get well warmed through.
150 M IbCELL ANEOUS RECIPES.
Remove the cover from the pot after pouring off the water
from boiled potatoes and leave them on the back part of the
stove, thus allowing the steam to escape. This will leave them
mealy.
Vinegar is better than ice for keeping fish. By putting a
little vinegar on the fish it will keep perfectly well even in hot
weather. Fish is often improved in flavor under this treatment.
A small bag of sulphur kept in a drawer or closet that is
infested with red ants will quickly disperse them.
TO DESTROY COCKROACHES.
Mrs. E. J. H.
I have been successful in driving away, if not exterminating,
cockroaches by scattering powdered borax in their haunts,
Chinese gloss starch is made of two tablespoons of raw starch,
one t ;blespoon of borax, dissolved in one and one-half cups of
cold water. Dip the thoroughly dry unstarched cuffs, collars
and bosoms of shirts in this, then roll them up tight and let
them remain a few hours in a a dry cloth, then rub off andiron.
Ink stains may be removed from white goods by saturating
the spot with water and then covering with pounded salts of
lemon. Put in the sun for five minutes, wash with soap and
rinse. A paste of chloride of lime and water well rubbed in
will take ink stains from silver and plated ware. Wash and
wipe as usual.
Stains from tea or coffee will come out at once if they be
taken immediately and held over a pail while boiling water is
turned over them.
Put tea and coffee away in air-tight receptacles as soon as
they are brought to the house. They lose much of their flavor
by standing uncovered.
FRUIT STAINS.
To remove fruit stains from hands, wash in clear water, dry
slightly, and hold hand to the flames of a lighted match.
MISCELLANEOUS RECIPES. 151
FOR BURNS.
Use a paste made of baking soda and water.
FOR SORES.
One patfc carbolic acid, ten parts glycerine, forms a prepa-
ration for healing sores quickly.
DRY CLEANBNC.
Clean all flannels, knit and crocheted yarns with flour. Rub
the articles in a pan of flour until clean, and shake thoroughly.
FOR CLEANING CARPETS AND WOOL GOODS.
One bar white ivory soap cut in fine shavings and boil in one
gallon of hot water until dissolved; then add four ounces of
borax, eight ounces of salsoda, stir until melted: four ounces of
Fuller's earth; stir in slowly nine gallons of cold water, one-half
pint alcohol.
RENOVATING FURS.
Take a large tin pan, put a pint of wheat flour in it, put the
cloak in it, rub in thoroughly witn the hands until the flour
looks dark; then if the fur is not white enough, rub it agahi
with more clean flour; then rub it with pulverized chalk — 5
cents worth is enough. This gives it a pearly-white look. It
is also good to clean knit nubias.
SOAP FOR FLANNELS.
Two gallons of water, six bars of soap, one pint of ammonia,
one of turpentine.
TO CLEAN THE INSIDE OF A TEA POT.
If the inside of your tea or coffee pot is black from long
use, fill it with water, throw in a piece of hard soap; set upon
the stove and let it boil from half an hour to an hour. It will
clean as bright as a new dollar, and cost no work.
152 MISCELLANEOUS RECIPES. '
SOAP.
Mrs. Graham.
One box or ball of Babbitts' potash, four pounds of grease,
two gallons of water. Put the potash in water, and when dis-
solved put in the grease, and boil four or five hours in an iron
boiler; then throw in a small handful of salt, and pour into a
washtub to cool. Then cut in any shape you care to.
TOILET SOAP.
The folowing soap is quite as good as any sold, and costs but
little: Take two ounces of glycerine, an ounce of oil of sweet
almonds, two ounces of florentine orris root, and melt with four
ounces of mutton tallow, and a pound of English white castile
soap. Before the soap sets it can be cut with a knife in any
shape the fancy dictates. There is no soap superior to it, as a
trial will prove.
DIRECTIONS FOR DYEING OVER OTHER COLORS.
Most goods to be colored are dyed over other colors. It is
desirable to discharge as much of the old color as possible.
This may be very well done by boiling in strong soapsuds and
rinsing as long as any color is discharged. In all cases goods
must be clean or dye will not take evenly. And it is best to
wash v^ell with soap, soda or borax. Rinse perfectly in clean
water, then dye. For colors on cotton use stronger liquors than
the same dye on wool. For fine colors follow directions on
packages of Peerless Dyes very carefully, and do not use an
iron or old tin vessel.
The cheapest and best way to black stockings, that will
neither fade nor color the skin or clothing, is to buy them
white or light colors of either silk, wool or cotton, and dye them
with Peerless Dye. No other colors will stand the washing that
stockings get.
MISCELLANEOUS KECIPES. 153
TAR WATER CURE FOR FALLING HAIR.
I am a woman possessed with a little more than the allotted share
of the crowning glory given to my sex, and when my beauty
was seized with a freak to fall out and leave me, it is not sur-
prising that I became alarmed. After trying everything (with
no success), I chanced to see the tar water remedy prescribed
in The Home. Prepared the water according to directions,
used it faithfully, and now my head is covered with a soft down
of neAv hair. I did not apply the tar to the scalp, however. I
applied it ta the water thusly : To a pint of boiling soft water,
two tablespoons of the tar; after stirring thoroughly set away
to cool; when ready strain through a thin cloth into a bottle^
and the tar water is ready for use"
(15)
T. a.
Plumber AND Gas Fitter,
AND DEALER IK-
^GAS FIXTURES-!^
T53 W^est Adadison Street, = CHICA^GO.
SEWER BUILDING A SPECIALTY.
Henry Wood & Co.
ANTHRACITE^ COAL B'TUMINOUS.
16 6l 18 WEST POLK STREET,
Telephone 4.801. CHICAGO.
ADVERTISEMENTS.
Abbott, A. H. & Co i
Aldrich Baker}- 66
Allen, Walter S. & Co 26
Arend's Drug Store 162
Armour & Co 22
Arnold Automatic Steam Cooker 11
Baggot E I
Ball's Corsets i
Bank, National of Illinois 14
Batavia Preserving Co " 46
Berry, J 25
Betts, George 70
Blake, Shaw & Co 3
Borland, M 138
Bremner, D. F. Baking Co 70
Brink's Chicago City Express Co 85, 106, 122, 129, 138, 141
Burley & Company 2
Burnham, Ed .... 36
Carson, Pirie & Co 53
Centemeri, P. & Co 53
Cerealine Flakes 64
Chambers, J. B. & Co 106
Chicago & Atlantic R. R. Co 129
Chicago Carpet Co 95
Chicago Corset Co .• i
Chicago & Eastern R. R. Co 128
Chicago Gas Range Co 114
Chicago Hansom Cab Co loi
Chicago Herald 90
Chicago & N. W. R. R. Co 19
Chicago, Rock Island & P. R. R. Co 85
Clancy, C. L 18
Cleanf ast Hosiery Co 6
ADVEETISEMENTS,
Colton's Select Flavors 52
Cook & McLain 6
Crandall, Chas. E : 45
Croker, Fred 114
Curtice Bros. Co 52
Daily Herald 90
Daily News 35
Dake Bakery 3
Doremus Laundry i
Eastland & Duddleston 24
Eckardt 14
Electric Lustre Starch Co 37
Elkin, Michael .. 115
Elmes, Charles F 18
Fairbank, N. K 122
Gale & Block 26
Gaygen 3^
Gilmore, F. E i
Gordon & Dilworth 132, 133
Gossage, Charles & Co i
Griffin, G. W "4
Hamlin's Wizard Oil Co 79
Hammond, Rev. H. L 3°
Hansom Cab Co loi
Hathaway, J. L 95
Haymarket Theater 142
Herald, Chicago 9°
Herald, Saturday Evening 13S
Hill, E. J. & Son 60
Hinckley, O. W 140
Horsford's Baking Powder 107
Horsford's Phosphate ^39
Hotchkin, C. M & Co 94
Howell, E^A. & W 6?
Huckin's Soups *
Hyman 141
Illinois Central Railroad Co : - • - 7
Illinois Club Stables 100
Jersey Milk Co 34
Jevne, C. & Co S^
Johnson's Home Bakeries 7^^
A D V E p. T I S E M E N" T S . Ill
Jordan, C. H. & Co 6i
Kankakee Line 9^
Kennedy Biscuit Works 67
Kimball, S. H. & Co m
Kirk, Jas. S. & Co 40
.'Lake Shore & Michigan Southern R. R. Co 56
Lee, John P i57
Leidigh, John J. & Co 4°
LeRoy, Dr 14°
Lyon & Healy . no
MacDonald, Chas. & Co 36
Magill, J. C. & Co 29
Maxton, Miles 129
McChesney, A. C 122
McDonald, E. H. & Co 24
McPherson's Pharmacy 94
Merrick Thread Co i57
Monroe, W. F 29
Moody & Waters 83
Moore, E. R. & Co 78
Morning News 35
Morse, E. D 25
Moulton & Co Ill
Mulford's Railroad Ticket Agency 71
National Bank of Illinois 15
Old Staten Island Dyeing Establishment 82
Oliphant & Liddell 41
O vington Bros 28
Packer, C. W 115
Parisian Suit Co i
Park National Bank 115
Peacock, C. D 14
Pearse & Welchli 26
Peerless Dyes 147
Pillsbury,.Chas. A. & Co 82
Proby, Tuttle & Co '. i
Pyatt, Frank ". 13
Reidy , Miss Sara 60
Reilly & Barker 47
Richardson & Boynton Co i
Ridge's Food 26
ADV ERTI SE M EN T S
Safford & Sons.
50
Saturday Evening Herald 13S
Sayre, Virginia 47
Schlesinger & Mayer 66
Scott's Electric Curler 60
Selleck, A. C go
Shourds, Storey & Kasper 57
Shurley 147
Silliman, J. C 5
Slack, Charles H 28
Smith's Cash Grocery g^
Snider, T. A 130
Spalding, A. G. & Co 26
Squair, Francis 51
Stafford, R. W 57
Stanton & Co 106
Staten Island Dye Works 82
Stearns, Perry & Co no
St. Benedictus Olive Oil 51
St. Margaret's School • 47
Streeter 141
Stumer 6
Tobey Furniture Co i
Tremont House 83
Vick, James 100
Walker, James H. & Co 50
Warder, B. & Co 10
Washington Ice Co 31
Weare, P. B. & Co 27
Weare Commission Co 27
West End Advocate 44
Wheeler & Wilson Sewing Machine Co 41
White Mountain Freezer 123
Willoughby, Hill & Co 55
Wilson, J.J 147
Wood, Henry & Co 154
INDEX.
PAGE.
ALBANY BREAKFAST CAKES (see
Bread) 68
ALLEMANDE, OR WHITE SAUCE
(see Meats) 27
ALMONDS, SALTED (see Entrees) . . 42
AMBER SOUP (see Soups) 1
ANGEL CAKE (see Cakes) 87
APPLE DUMPLINGS (see Pudd-
ings) 87
APPLE FRITTERS {.see Puddings) . 87-88
APPLE PUDDINGS (see Puddings) 89
APPLE SAUCE (see Puddings) 99
ASPARAGUS (see Vegetables) 45
BEANS, BAKED (see Vegetables) .... 45
BEEF (.see Meat's) 23-24
BEVERAGES 139-141
Blackberry Cordial 140
Chocolate 139
Coffee 139
Ginger Wine 140
Grape 140
Rhubarb 140, 141
Shrub 141
Straberry Sherbet 141
Tea 139
BLANC MANGE (.see Zee.s) 124-129
BREAD, ETC 65-78
Albany Breakfast Cakes 68
Breaktast Coffee Cakes 68
Brown Bread 67-68
Steamed 67-68 \
Biscuits, Tea 77 ;
Cheese Toast 78
Cinnamon Rolls 75
Corn Bread 67
Cracked Wheat 72
English Breakfa.st Cakes 70
Eggless Muffins 73
English Mlfflns 73
PAGE.
BREAD, ETC.— CONTiNlTiD.
For Dyspeptics 66
French Toast 78
French Rolls 75
Graham Bread 70, 71
Graham Cakes 71
Graham or Rye Mush 72
Graham Puffs 71
Griddle Cakes 72
Bread 70
Sour Milk 70
Hominy Bread 73
Balls 72
Grits 73
Huckleberry Cake 77
.Johnny Cake 69, 70
Light Bread 66
Made Easy 66
Muffins 73, 74
Eggless 73
English Style 73
Quick 74
Raised 74
Swiss 74
Oatmeal 74,75
Cakes 74
(iems 75
Mush 72
Potato Bread 66
Rolls 75,76
Cinnamon '. 75
French 75
Oscar Wilde 76
Parker House 76
Tea 76
Rye Cakes 77
Tea 76
Rusks 77
Salt Yea.st 67
Lee's Drug Stores,
COR. HALSTED and HARRISON STREETS,
COR, VAN BUREN and LAFLIN STREETS,
ESTABLISHED A. D. ISOe.
For the compounding of Physicians' and Surgeons' Prescrip-
tions and the sale of
GeQuiqe Diogs aim pietiiies.
Drugs, Medicines and Medical Appliances retailed at Wholsale Prices.
USE MERRICK'S SPOOL COTTON
—IT IS—
*.IX COKD, SOFT FINISH,
FULL MEASITRE,
11(1 Is equally well adapted for
MACHINE or HAND SEWING.
Merrick's Spool Cotton is ac-
knowledged by tlie largest con-
sumers of thread in this country
to be Superior to all others, and
it vou win favor us with a lest of
the same we are confident you will
use no other.
Merrick's Ready-Y/ound Bobbins for Sewing Macbines.
The latter are put up in packages
of 200 yards each, as shown in cut.
By their use time and labor are
SAVED, and a more perfect stitch ob-
tained. Tliese Bobbins are put up for
all the standard machines, and are for
sale by leading; dry goods houses and
sewing m:\cliiiie agencies.
Feacl/ Wound Bobbins /,
WARRANTED 200 YARDS/
For Sewing Mdchinci /,
%0 ^Rm.,i.T ,
General Western Agency, 205 Fifth Avenue, Chicago.
INDEX.
157
PAGE.
BREAD, ETC.— CONTIKUED.
steamed Brown 67,68
Swiss Yeast 67
Tea Biscuits 77
Toast. Cheese 78
French 78
Waffles 78
Yeast 65
CAKES 107-122
Almond 108
Almond. Mrs. Eckardt's ........ 108
Angel 107
Black 108
Black Fruit lfJ9
Caramel 109
Chocolate 109
Icing 122
Filling 122
Citron 110
Cookies 119
Ginger. Molasses, Sugar. 119
Cream 110,111
For filling 110
Puffs 120
Crullers 120
Cup Ill
Dark Ill
Delicate Ill
Doughnuts 120
Drop Ill
English Walnut 117
Excelsior Sugar Gingerbread . . Ill
Fig 112
French Loaf 112
Frosting, Chocolate 109 .122
Gingersnaps 120
Ginger. Soft 113
Gold and Silver 113
Ice Cream 113
Icing 122
Iceland White Fruit 113
JeUy 113,114
Jelly Roll 114
Jumbles 120
Lady Finger.s 121
Loaf 114
Maccaroons 121
Marble 114,115
Measures and Weights 107
Mock Lady 115
P.A.GE.
CAKES.— Continued.
Molasses 115
Moonshines 115
Nut 116
Orange 116
Pound 116
Puffs, Yankee 121
Raisin 116
Ribbon 117
Spice 117
Sponge 117
Walnut 117
English 117
Washington Ambrosia 118
Wedding 118
White 118
And Fruit 118,119
CANDY : . . 143-145
Almonds Sugared 143
Butterscotch 145
Cream 143
Chocolate 143
French.. 145
Molasses 144
Opera 144
Vanilla 145
Molasses 144
Nut 144
Brazil 144
Hickory 144
Pop Corn Balls 145
BREAKFAST COFFEE CAKES 68
BROWN BREAD 67,68
BROWN GRAVY 30
CABBAGE {see New England Boiled
Dinner) 62
CABBAGE [nee Saladx) 53
(see Pickles) 57
CAKES 107-122
CANDY 143-145
CARVING 31-32
CATSUP {see Pickles) 62
CHEESE SANDWICHES 41
CHICKEN {see Poultry) 34
{see Saladx)
CONDIMENTS 'see Pickles) 57-63
CRACKED WHEAT {see Bread) 72
CROQUETTES [see Entrees) 37-39
CUSTARDS {see Puddings) 100-101
DRESSING
158
INDEX
pa(;e.
UBESSING.— CONTINITSD.
For Poultry 36
For Salads 51, 52
DUCKS (:<ee P<mltry) 34
DYSPEPTICS (see BreaO. for) 66
EdGS (see Entree.'^) 39-41
ENGLISH BREAKFAST CAKES [see
Bread) 70
ENTP.EES, ETC 37-48
Almonds. Salted 42
Cheese Sandwiches 41
Straws 41-42
Chicken Cream 39
Croquettes 37-39
Chicken 37
Dressing tor 37
Egg 38
Lobster 30
Potato 39
Rice and Meat 38
Veal or Chicken 38-39
Eggs 39-42
Balls 40
Boiled 39
Creamed 50
Omelette 40-41
Poached 41
Stuffed 41
Maccaroni 42
With Cheese 42,43
FISH 13-18
Balls 15,16
Baked 13.14
Boiled 14
Cod 15
Codfish Cakes 16
Escaloped 15
Mackerel .._ 16,17
FreshBoiled 16
Salt Boiled 17
Salt Broiled 17
Oysters 19-21
Picking Out. Directions for 13
Salmon 17
Boiled 17
Broiled 17
Middle Slice of 17
Salt Cod in Cream 15
Smelts 18
Baked 18
PAGE.
FISH.— CoNTiNi-rED.— Smelts.
Fried 18
Turbot 18
FLOATING ISLAND (see Buddings) 101
FRENCH TOAST (.vee CreM) 78
FRITTERS (see Puddinrja) 93
FRUIT JELLIES, PRESERVES,
ETC 131-138
Apple 131
Compote 131
Jam 132
Jelly '. , . 131
Blackberry Jam 132
Chenif-s 133
Brandieu 133
Citron 134
Pickled 134
Spiced 136
Cranberry 132
Jam 132
Jelly 132
Currant 136
Jam 133
Spiced 136
Gooseberries 133
Jam 133
Spiced 136
Orange Preserves 138
Jam 138
Peaches 135
Brandied 135
Pickled 135
Preserver' 135
rears 131
Coni!.ote 132
Jelly 131
Pickled 134
Potted 132
Plums 136
Preserved 138
Spiced 136
Punch Jelly 138
Quinces 136.137
Baked 136
Jelly 137
Raisins Pickled 135
Raspberry 133
Jam 133
Rhubarb 138
Preserved 138
INDEX,
159*
PAGE.
FRUIT JELLIES, PRESERVES, ETC.—
Continued.
Strawberries, preserved 135
Jelly 138
Watermelon 138
Pickled 134
GAME (see Poultry) 36
Jelly Sauce for 36
GOOSE, BOILED (see Pmdtry) 34
GRAHAM BREAD 70-72
GRIDDLE CAKES (.see Bread) 70-72
HAM (Hw MmU) 25
HOLLANDAISE SAUCE (see Salads) 52
HOMINY 72,73
ICES. BLANC MANGE. ETC 123-125
Blanc Mange 125-126
Chocolate 125
Coffee 126
Delicious 126
Gelatine 126
Fairy Butter 124
Ice Cream 123-125
Italian 123
New York 124
Peach 123
TuttiFrutti 125
Maccaroon Glace 124
Nesselrode Pudding 124
Orange Ice 124
Orange Souffle 124
Hneapple Sherbet 125
Sherbet 125
JOHNNY CAKE 69-70
KIDNEY. STEWED 26
LAMB {nee Meats) 26-27
MACCARONI (see Entrees) 42, 43
MACKEREL (.tee Fish) 16. 17
MAYONAISE SAUCE 52
MEATPIE 27
MEATS (see Entrees, Pcniltry, etc.). . 23-36
Beef 23, 24
AlaMode 23
Corned 24
Corned Beef Hash 25
New England Boiled Din-
ner 26
Pickle for Beef, etc 25
Roast 23
Steak, Broiled 24
Stewed 24
PAGE.
MEATS.— CONTINTED.
Ham 25
Baked 25
Boiled 25
Escaloped 25
Pickle for 25
Kidney, Stewed 27
Lamb 26-28
Boiled with Caper Sauce . . 26
Chops with Peas 28"
Hashed, on Toast 27
Roast Leg 26
Roast, with Mint Sauce ... 26"
Roulade of 28
Meat Pie. Baked 27
Pigs Feet 28
Pork 27
Chops 27
Tenderloin Fried 27
Sauces 2&-30
Allemande or White 27
Brown Gravy 30'
Caper 26
Scotch Stew 2T
Tongue 28^
Tripe 2ff
Broiled 28
Fried 38
Veal 28-30
Cutlets.. 28
Loaf 29-
Pot Pie 30
Roast 29
Stuffed. 29-
Venison . 30'
MISCELLANEOUS RECIPES 147-153
Bronzing 148
Bm-ns 151
Cleaning Carpets and Wool
Goods 151
Cleansing Cream 147'
Clean Inside of Tea or Coffee Pot 151
Destroy Cockroaches 150
Dry Cleaning 151
Dyeing 152
Economical Fruit Preservative. 148
For Green Corn 148
Fruit Stains 150
Furniture Polish 149
Furs, Renovating 151
160
INDEX,
PAGE.
MISCELLANEOUS RECIPES.-CONTINUED.
Iron Rust 148
Jars jBreaklng 149
Laundry Polish 148
Paint From Wood, to Remove . . 148
Pot Pourrl 147 -
Soap 15L152
For Flannel 151
Toilet : 152
Sores 151
Sweep Carpets 148
Tar Water for Falling Hair. ... 153
Wash Silk Handkerchiefs 149
MLTF'FINS 73, 74
JIUSTARD 53
NEW ENGLAND BOILED DINNER 26
OAT MEAL tsee bread) 72. 74, 75
OYSTERS (see fish) 19-21
Broiled 19
Creamed 19
Escaloped 19, 20
Fried 20
Little Pigs in Blankets 20
Patties 20
Filling for 20
Pickled 21
Stews, Delmonico's 21
PASTRY 79-85
Puff Paste 79. 80
PIES • 80-85
Cherry 80
Cocoanut.....: 80. 81
Custard 81
Fruit 81
Lemon 82. 83
Lemon Custard 82
Mince Meat 84
Orange 82, 83
Peach and Apricot 83
Pumpkin 85
Raspberry, Cream 84
Rhubarb 85
PICKING OUT FISH 13
PICKLES 57-63
Cabbage 57
Cucumber 57, 58
Sweet 58
Ripe 58
Mixed 59
OliveOil 59
PAGE.
PICKLES. —Continued.
Chili Sauce :..'' 59
Piccalilli 60
Chow Chow 60
Tomato 61
Green 61
Fggs ' 61
Peaches 61
Catsup 62
French 62
Oyster 62
Tomato 62, 63
Mustard for meat 63
PICKLE BEEF, HAMS ETC 25
PIG'S FEET '28
PLUM PUDDIN(t 95-96
PORK {see Mea1x\ 27
POTATO BREAD 66
POULTRY 31-26
Carving. Science of 31-32
Chicken 32-34
Creamed, with Mushrooms 33
Fried v^.lth Oysters 33
Fire 32
Pressed 32
Raquet 33
Terrapin 34
Dressing for Poultry 36
Duck 34
Dressing 34
Mock 34
Roast Wild 34
Goose, Boiled 34
Jelly Sauce for Game 36
Turkey 34-36
Boned.... 34,35
Dressing 35
Gravy ■■ 36
Stuffed, with Glblet Sauce 35
PUDDINGS, CUSTARDS, CREAMS.
ETC 87
Apple Dumplings • • . 87
Genuine 87
Steamed - 87
Apple Fritters 87,88
Fritter Batter 88
Apple Pudding 88. 89
Apple Sauce 99
Apple Snow 89
Apple Tapioca, Boiled 88
Il^DE X
161
PAGE.
PUDDINGS, CUSTAEDS, CREAMS, ETC.—
CONTINXTED.
Bananua Souffle 105
Baroness 90
Batters, Boiled 89. 90
Beautiful Dessert 104
Brown Betty 90
Cabinet 90,91
Cherry 91
Chocolate 91
Cocoanut 91
Cottage 91
Custard 100, 101
Almond 100
Concord 100
Currant or Raspberry 100
Lemon 101
Orange 101
Dainty Dessert 99
Date or Fruit 92
Delicate 92
Delmonico's 92
English 92
Family Style 92
Fig 93
Floating Island. . .......' 101
Fritters 93
Graham 93
Indian 93
Baked 94
Boiled 94
Irish Moss 102
Jelly 102
Arrow Root 102
Lemon 102
Wine 102
Lemon 94
Lemon Butter 106
Lemon Honeycomb 105
Maryland Float 105
Meringues 104
Lemon 103,104
Molasses 94
Omelet Souffle 105
Orange 95
Plum 95
Baked 95, 96
English 95
Prune 97
Railroad 97
PAGE.
PUDDINGS. CUSTARDS. CREAMS, ETC.—
COKTINTTED.
Rice. Delicious 97
Tapioca 98
Baked 98
Cream 98
Sago 98
Sauces 103
Delicious Brown 103
Fine Flavoring 103.
Tarts 99. 100
French 103
Nice 103
Wine 103
Sponge Cake 99
Cream loo
Lemon 99
Transparent 99
ROLLS (see Bread) 75, 76
RUSKS (see Brecul) 77
RYE TEA CAKES (see Bread) 76
SALADS 5L56
Chicken 54
Combination for 56
Lobster 54
Potato 55
Shrimp 55
Dressings. Sauces, etc 51. 53
Cabbage 53
Celery 52
Chicken Curry 54
Cream 51
HoUandaise 52
Mayonaise 52
Mustard 53
Tomato 53
SALMON [see Fish) 17
SANDWICHES, CHEESE 41
SCOTCH STEW 27
SMELTS (seeFish) 18
SOUPS 1,11
Amber 1
Bean 2
Beef 2
Bisque of Crabs 4
Brown Gravy 8
Carrot 3
Celery Cream 3
Clam Broth 4
Crabs. Bisque of 4
162
INDEX.
PAGE.
.SOUPS.— Continued.
Cream 5
Cream of Celery 4
Cream of Cerealine 5
Cream of Rice 5
Good Family 6
Green Turtle 10
Julienne 5
Lobster 9
Mock Turtle 10
Mulligatawny 6
Noodle 6
Oyster Plant 7
Pea 7
Without Meat 7
Split 7
Potato 8
Rich Brown Gravy 8
Tomato 9,10
Cream 9
Turtle
Green 10
Mock 10
Veal 11
Vegetable 11
STEAMED BROWN BREAD 67, 68
STUFFED OLIVES 55
TARTS 99, 100
TOMATO SAUCE 53
TONGUE (See Meats) 28
TRIPE 28
TURBOT (.See Fish) 18
TURKEY : . . . . 34-36
PAGE.
VEAL {Sec Meats) 28-30
VEGETABLES 45-50
Asparagus 45
Beans, a la Bo.ston 45
Carrots, Boiled 45
Cauliflower 46
Corn Pudding 46
Egg Plant 46
Fried 46
Onions 47
a la Creme 47
a ritalienne 47
Potatoes ■. 47-49
a la Creme 47. 48
Fancy Mashed 48
French Fried 48
Puffs 48
Ribbons ". 48
Texas Baked 49
Succotash 49
Tomatoes 49, 50
Baked 49
Broiled 50
Fried 49
Raw with Sugar 50
Stuffed 50
Turnips in Gravy 50
Vegetables, Green ' 50
VENISON 30
WAFFLES 78
WELSH RAREBIT 43
YEAST... 65
Healthy Digestion,
A Clear Complexion,
Bright £yes,
A round form, an elastic step, and last, but not least,
a happy state of mind, is the dearest wish of Dyspeptics
and the Debilitated g-enerally. No other Tonic is so
well calculated to bring- about these results as
AREND S
BEEF, IRON AND WINE,
WITH PHOSPHATES,
The Most Successful Tonic of the Age.
// promptly Invigorates the bra'ui and nervous svste/n. It is a superior liver
and kidney re/iu'Jy as well as a blood purifier. It cures Rheuinatism and Ma-
laria, lliotisands sing its praises.
Being skillfully made from the best materials, it is as pleasant to the
taste as rich and fruity wine, adapting it especially to those delicate organ-
izations which revolt at the ordinary nauseous tonics.
Pint Bottles $1.00
Quart Bottles $1.50
Discount on One-Half Doz. and One Doz. Orders.
One Gallon Jugs $5.00
Sent promptly by express upon receipt of price. Beware of Imitations.
No other preparation of same or similar name is of the same composition
or possesses the same medicinal properties.
AREND S DRUG STORE,
Hadison Street, Cor. Fiftii Avenue, Cbicago.
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