Full text of "Practical housekeeping. A careful compilation of tried and approved recipes .."

See other formats

NYPL RESEARCH LIBRAR ES

3 3433 07736324 4

GANSEVOORT- LANSING

COLLECTION

t ft> //if . W'\v )<>rA 1 u I)/ tc i.i I

/ / 7V / /•'

' /^f/l(>.\* ftTI(1 111(1 ('II /Off //«

UY VICTOR Hrco PALTSITS

/cr tin- f IT/US < '/ the last will ana testament <>/

('ATHKIilXi: ( iANSKV* >ORT I.AXSIXt;

(fraziddauffliter <>/

/ / /' / '

(tf/nj/-<f/ I t'lcr ( /mi. sf\Y >(>/'/. /tr/iK>/~
ff/lf/\VK/(>\v (>/ tfie

, ///

xtit\.

GAN6EVOORT - LANSING
COLLECTION

ex. >•

*- 2

c «

t. «

PRACTICAL

HOUSEKEEPING

A CAREFUL COMPILATION OF

TRIED AND APPROVED RECIPES.

"Prove all things and hold fast that which is good."

THREE HUNDREDTH THOUSAND

DAYTON, OHIO:
BUCKEYE PUBLISHING COMPANY,

(Xorthwestern Office, Minneapolis, Minn.)
1887.

,_>(-, URRARV

4<i«50>.

s^TO^- I FNOX Al^D
,fn,-; FOUNDATIONS

PUBLISHER'S NOTICE.

This book is a revised and enlarged edition of "Buckeye Cookery and
Practical Housekeeping," which has reached a sale of over ONE HUNDRED
THOUSAND copies since its publication, three years ago. The first edition
was published for a benevolent object, and necessarily had many purely
local features. Since then the book has been four times revised and en-
larged, and all its local features dropped, and with them now disappears
that part of the title which identified the book with the state where it
originated.

. Press of Job Printing Dep't,

B--*.ETHl.E.J PUBLISHING HoUSB,
.

Di ST i>y, ..OHIO.

Entered according to act of Congress, in the year 1881, by BUCKEYE PUBLISHING COMPANY

TO THOSS;

PLUCKY HOUSEWIVES

WHO MASTER THEIR WORK INSTEAD OF ALLOWING IT TO MASTER THEM,

THIS BOOK IS DEDICATED.

TABLE OF CONTENTS.

r$READ-MAKING .

CAKE-MAKING .

CREAMS AND CUSTARDS

CONFECTIONERY .

CANNING FRUITS.

CATSUPS AND SAUCES.

DRINKS.

EGGS .

FISH

FRUITS .

GAME .

ICES AND ICE-CREAM .

JELLIES AND JAMS

MEATS .

PASTRY .

PUDDINGS AND SAUCES

PRESERVES .

PICKLES

POULTRY

SALADS .

SHELL-FISH .

SOUPS .

VEGETABLES .

ORNAMENTAL ICING, ILLUSTRATED

BILLS OF FARE FOB EVERY DAY IN

FRAGMENTS .

BLANKS FOR ADDITIONAL RECIPES

COOK'S TIME-TABLE

TABLE OF WEIGHTS AND MEASURES

WHEN FOOD is IN SEASON

COMPARATIVE VALUE OF FUEL

HOUSEKEEPING ....

DINING-ROOM ....

KITCHEN

KITCHEN LUXURIES, ILLUSTRATED

HOUSEHOLD CONVENIENCES, ILLUSTRATED

MANAGEMENT OF HELP

MARKETING .

CARVING, ILLUSTRATED

How TO CUT AND CURE MEATS, ILLUSTRATED

HINTS ON BUTTER-MAKING

LAUNDRY ....

CELLAR AND ICE-HOUSE .

SOMETHING ABOUT BABIES

HINTS FOR THE WELL

HINT'S FOR THE SlCK-ROOM

THE ARTS OF THE TOILET.

ACCIDENTS AND SUDDEN SICKNESS

FLORAL

CHEMISTRY OF FOOD .
DRESS-MAKING AT HOME .
COLORING AND BLEACHING
MEDICAL ....
MISCELLANEOUS .
ALPHABETICAL INDEX.

THE

"RAT]
LUST

•

D
RATE

7-58
59-101
. 102-112
. 113-118
. 119-127
. 128-136
. 137-144
. 145-150
. 151-158
. 159-166
. 167-173
. 174-180
. 181-189
. 190-209
. 210-224
. 225-242
. 243-253
. 254-270
. 271-286
. 287-294
. 295-303
. 304-319
. 320-345
. 346-378
. 379-405
. 406-416
. 416-417
417
418

. 419-420
421

. 422-444
. 445-458
. 459-476
. 477-491
. 492-498
. 499-501
. 502-510
. 511-512
. 513-518
. 519-520
. 521-535
. 536-540
. 541-555
. 556-561
. 5(52-573
. 574-581
. 582-583
. 589-591
. 592-597
. 598-619
. 620-628
. 629-660
. G61-C72
. 673-G87

PREFACE.

FORTUNATELY it is becoming fashionable to economize, and
housekeepers are really finding it a pleasant pastime to search out
and stop wastes in household expenses, and to exercise the thou-
sand little economies which thoughtful and careful women under-
stand so readily and practice with such grace. Somebody has
said that a well-to-do French family would live on what an Amer-
ican household in the same condition of life wastes, and this may
not be a great exaggeration. Here, the greatest source of waste is
in the blunders and experiments of the inexperienced. Women are
slow to learn by the experience of others. Every young house-
keeper must begin at the beginning (unless her mother was wise
enough to give her a careful training), and blunder into a know-
ledge of the practical, duties of the household, wasting time, tem-
per and money in mistakes, when such simple instructions as any
skillful housewife might readily give would be an almost perfect
guide. Lately there have been attempts to gather such instruc-
tions as are needed into a book, but they have been partial fail-
ures, because the authors have been good book-makers, but poor
bread-makers, or because, while practically familiar with the sub-
jects treated, they have failed to express clearly and concisely the
full processes in detail. In compiling this new candidate for favor,
the one aim has been to pack between its covers the greatest
possible amount of practical information of real value to all, and
especially to the inexperienced. It is not a hap-hazard collection

of recipes, gathered at random from doubtful sources, but has

(v)

vi PREFACE.

been made up, without sparing time, labor, or expense, from the
choicest bits of the best experience of hundreds who have long
traveled the daily round of household duties, not reluctantly like
drudges, but lovingly, with heart and hand fully enlisted in the
work. Those housewives, especially, whose purses are not over-pie-
thoric will, it is believed, find its pages full of timely and helpful
suggestions in their efforts to make the balance of the household
ledger appear on the right side, without lessening the excellence
of the table or robbing home of any comfort or attraction.

The arrangement of subjects treated, whenever practicable, has
been made in the simple order of the alphabet, and for the sake
of still more ready reference a very full alphabetical index has
been added. The instructions which precede the recipes of each
department have been carefully made up, and are entirely trust-
worthy, and the recipes themselves are new to print and well in-
dorsed. Several suggestive articles have also been introduced,
which, though not belonging strictly to cookery, bear such close
relations to it that the fitness of their appearance in the connection
is evident.

There has been no attempt at display or effect, the only purpose
being to express ideas as clearly and concisely as possible, and to
make a thoroughly simple and practical work. In the effort to
avoid the mistakes of others, greater errors may have been com-
mitted; but the book is submitted just as it is to the generous judg-
ment of those who consult it, with the hope that it may lessen
their perplexities, and stimulate that just pride without which
work is drudgery and great excellence impossible.

BREAD-MAKING.

THE old saying, "bread is the staff of life," has sound reason in
it. Flour made from wheat, and meal from oats and Indian corn,
are rich in the waste-repairing elements, starch and albumen, and
head the list of articles of food for man. Good bread makes the
homeliest meal acceptable, and the coarsest fare appetizing, while
the most luxurious table is not even tolerable without it. Light,
crisp rolls for breakfast, spongy, sweet bread for dinner, and flaky
biscuit for supper, cover a multitude of culinary sins • and there is
no one thing on which the health and comfort of a family so much
depends as the quality of its home-made loaves.

Opinions as to what constitutes good bread differ, perhaps, as
much as tastes and opinions concerning any thing else, but all will
agree that bread, to be good, ought to be light, sweet — that is, free
from any perceptible acid or yeasty taste — flaky, granular or not
liable to become a doughy mass, and as white as the grade of flour
used will allow. If members of the family have delicate digestive
powers, they will not use new bread, and therefore must have such
as will keep with little change of texture and none of quality or
taste, for several days. To obtain these qualities in bread, use the
best flour, as in families where no bread is wasted, the best is cheap-
est. The good old Genesee Valley white winter wheat, of Western
New York, makes a flour unsurpassed in quality. The Michigan,
Ohio, Indiana and Missouri white winter wheat grades are much
the same, but the Minnesota hard spring wheat "new process"
flour is the equal of the best, and is so much superior in strength
that one-eighth less is used in all recipes for bread and cake. The
common or "straight" brands are used by the great majority of
families, and from all of them good, uniform and palatable bread
may be made.

(7)

8 BREAD-MAKING.

Housekeepers seldom select flour by examination. They usually
take some tried brand, or select on the recommendation of their fur-
ni-her. No rule can be given by which an inexperienced person can
determine the grade of flour with accuracy, but a few hints will
enable any one to know what not to buy. Good flour adheres to
the hand, and, when pressed, shows the imprint of the lines of the
skin. Its tint is cream white. Never buy that which has a blue-
white tinge. Poor flour is not adhesive, may be blown about easily,
and sometimes has a dingy look, as though mixed with ashes.

Flour should be bought in quantities corresponding to the num-
ber in the family, that it may not become damaged by long keeping.
In a family of five, a barrel, or even a half-barrel sack of flour,
excellent when first bought, will become much deteriorated before
being used up. A small family should always buy in twenty -five
pound, or at largest, fifty pound sacks. Flour should be kept dry,
cool and entirely beyond the reach of marauders, big or little,
especially the latter, for the infinitesimal meal moth is far more to
be dreaded than rats or mice. Therefore every receptacle of flour
should be thoroughly and frequently cleansed, to guard against ani-
mal as wrell as vegetable parasites. A single speck of mold, coming
from old or damp flour in an obscure corner of the flour-box, will
leaven the whole as rapidly and strongly as ten times its weight in
yeast. In no event should flour be used without being sifted.

Bread-making seems u simple process enough, but it requires a
delicate care and watchfulness, and a thorough knowledge of all
the contingencies of the process, dependent on the different qualities
of flour, and the varying kinds and conditions of yeast, and the
change of seasons ; the process which raises bread successfully in
winter making it sour in summer. There are many little things in
bread-making which require accurate observation, and, w7hile valu-
able recipes and well-defined methods in detail are invaluable aids,
nothing but experience will secure the name merited by so few,
though earnestly coveted by every practical, sensible housekeeper —
" an excellent bread-maker." Three things are indispensable to
success: good flour, good yeast, and watchful care. Never use
flour without sifting ; and a large tin or wooden pail with a tight-
fitting cover, kept full of sifted flour, will be found a great conven-

BREAD-MAKING. 9

ience. All kinds of flour and meal, except buckwheat and Graham —
and Graham, too, when coarse — need sifting, and all, like wheat
flour, should be bought in small quantities, as they become damp
and musty by long standing.

THE YEAST.

After the flour, the yeast or leaven is the next essential element
in bread. For regular fare most, especially women, prefer "yeast
bread," but men who can not forget " how their mother used to
cook," have a liking for "salt-rising" bread, and the latter deserves
the acquaintance of the housekeeper and a frequent welcome on
the family table. The dry hop yeast, such as Twin Bros. , Stratton's,
National, Eagle, Gillett's, and many others, are all good, if fresh,
and always available, for they are found in every grocery. Many
housekeepers use baker's yeast, and buy for a penny or two what
will serve each baking, of bread. Potato yeast has two advantages
over other kinds ; bread made from it keeps moist longer, and there
is no danger that an excess of yeast will injure the flavor of the

bread.

THE SPONGE.

This is made from warm water or milk, yeast and flour (some add
mashed potatoes) mixed together in the proportion of one pint wet-
ting (water or milk) to two pints of sifted flour. If milk is used
it should be new, and must be first scalded, and then cooled to blood
heat. '.The scaiaing tenas to prevent souring, in using water oring-
it to blood heat. If the ' ' wetting " is too hot, the bread will be
coarse. When water is used a tablespoon* of lard or butter makes
the bread more tender. Bread made from milk is, of course, more
tender and nutritious, but it has not the sweet taste of the wheat,,
and will not keep as long as that made from water. When mixed
with milk it requires less flour and less kneading. In summer, care
must be taken not to set sponge too early, at least not before eight
or nine o'clock in the evening. (Sponge mixed with bran water,
warm in winter and cold in summer, makes sweeter bread. Boil
bran in the proportion of one pint to a quart of water and strain.)
In very hot weather, sponge may be made with cold water. In
winter, mix the batter with water or milk, at blood warmth, testing

* Whenever, in this book, the words cupful, coffee-cupful, tea-cupful, table-spoonful,
occur, the termination " ful " is dropped, for the sake of brevity.

10 BREAD-MAKING.

it with the finger, and making it as warm as can be borne; stir in
the flour, which will cool it sufficiently for the yeast ; cover closely
and place in a warm and even temperature. A good plan is to fold
a clean blanket several times, and cover with it, providing the
sponge is set in a very large crock or jar, so that there is no danger
of its running over. As a general rule, one small tea-cup of yeast
and three pints of " wetting" will make sponge enough for four
ordinary loaves. In all sponges add the yeast last, making sure that
the sponge is not hot enough to scald it; when placed to rise,
always cover closely. In cold weather the temperature runs down very
quickly, in many kitchens, after the fire is out, and the bread should
be set earlier in the evening, and in a warmer place ; a temperature
of eighty or ninety degrees is right. When it rises well for the first
two hours, it will go on rising unless the temperature falls below the
freezing point. It is an improvement to beat the sponge thoroughly,
like batter for a cake, for fifteen minutes. Never set sponge in tin,
but always in stoneware, because a more steady and uniform heat
can be maintained in a stone jar than in tin.

TO MAKE GOOD BREAD,

Always be

" Up in the morning early, just at the peep of day,"

in summer time, to prevent the sponge becoming sour by too long
standing, and in winter to be getting materials warmed and in readi-
ness for use. A large, seamless tin dish-pan with handles and a
tight-fitting cover, kept for this purpose alone, is better than a
wooden bowl for bread. It should be thorou°;hlv washed and

o •/

scalded every time it is used. Measure and sift the flour. It is
convenient to keep two quart cups, one for dry and the other for
liquid measuring. In winter always warm the flour (by placing it in
a pan in a warm oven for a few minutes or by setting it over night
where it will be kept at the same temperature as the sponge) and also
the sponge. Put the flour ki a bread pan, make a large well in the cen-
ter, into which pour the sponge, adding t\ro level tea-spoons of salt (this
is the quantity for four loaves of bread) ; mix well, being careful not
to get the dough too stiff; turn out on the bread-board, rub the pan
clean, and add the "rubbings" to the bread. Knead for from
forty-five minutes to one hour, or until the dough ceases to stick to

BREAD-MAKING. 11

either the board or hands. Do not stop kneading until done. Any
pause in the process injures the bread. The process of kneading is
very important. Use just as little flour in kneading as will prevent
sticking, and practice will enable ong to make a little flour go a
great way. Some good bread-makers knead with the palm of the
hands until the dough is a flat cake, then fold once, repeating this
operation until the dough is perfectly smooth and elastic; others-
close the hands and press hard and quickly into the dough with the
fists, dipping them into the flour when the dough sticks; or, after
kneading, chop with the chopping knife and then knead again;
others still knead with a potato-masher, thinking it a great saving
of strength. Another method, used by good bread-makers, is to
raise the whole mass and drop or dash it with considerable force upon
the mixing-board or table for several minutes. No exact directions
can be given, but experience and practice will prove the best guides.
After the bread is thoroughly kneaded, form into a round mass or
large loaf, sprinkle the bread-pan well with flour, and, having
placed the loaf in it, sprinkle flour lightly on the top (some grease
the top with salted lard or butter instead of sprinkling with flour) ;
coyer closely, and set to rise in a warm temperature ; let it rise to
twice its original size this time, say from one to two hours, differing
in time with the season of the year. Then knead down in the pan,
cut into equal parts, place one at a time on the board, mold each
into a smooth, oblong loaf, not too large, and put one alter anotner
into a well-greased baking-pan ; grease the tops of the loaves with
salted lard or butter, and set to rise. Or the loaves may be made
by buttering the hands, and taking enough from the mass to form
a loaf, molding it into shape in tJw luinds, without using flour. This
insures a nice, brown, tender crust. Loaves made in the French
style, long and narrow, are about half crust, and more easily di-
gested, the action of heat anticipating part of the digestive process.
In molding, do not leave any lumps or loose flour adhering to the
outside, but mold until the loaves are perfectly smooth. No par-
ticular directions can be given in regard to the time bread should
stand after it is molded and placed in the pans, because here is the
|>oint where observation and discretion are so indispensable. In hot
weather, when the yeast is very good and the bread very light, it

12 BREAD-MAKING.

must not stand over fifteen minutes before placing to bake. If it is
cold weather, and the yeast is less active, or the bread not perfectly
raised, it may sometimes stand an hour in the pans without injury.
When it is risen so as to seam or orack, it is ready for the oven ; if
it stands after this it becomes sour, and even if it does not sour it
loses its freshness and sweetness, and the bread becomes dry sooner
after baking. Bread should undergo but two fermentations ; the
saccharine or sweet fermentation, and the vinous, when it smells
something like foaming beer. The housewife who would have good,
sweet bread, must never let it pass this change, because the third
or acetous fermentation then takes place. This last can be remedied
by adding soda m the proportion of one tea-spoon to each quart of
wetting ; or, which is the same thing, a tea-spoon to four quarts of
flour; but the bread will be much less nutritious and healthful, and
some of the best elements of the flour will be lost, Always add
salt to all bread, biscuit, griddle-cakes, etc., but never salt sponge.
A small quantity of white sugar is an improvement to all bread
dough. Bread should always be mixed as soft as it can be handled,
but in using the ' ' new process " flour, made from spring wheat, the
dough requires to be much harder than is necessary when using that
made from winter wheat.

To BAKE BREAD.

Here is the important point, for the bread may be perfect thus
far and then be spoiled in baking. No definite rules can be given
that apply equally well to every stove and range ; but one general
rule must be observed, which is, to have a steady, moderate heat,
such as is more minutely described in the directions for baking large
cakes. The oven must be just hot enough ; if too hot, a firm crust
is formed before the bread has expanded enough, and it will be
heavy. To test the heat, place a teaspoon of flour on an old piece
of crockery (to secure an even heat), and set in middle of the oven ;
if it browns in one minute the heat is right. An oven in which the
bare hand and arm can not be held longer than to count twenty
moderately, is hot enough. The attention of stove-makers seems
aever to have been directed to the fact that there is no accurate
means of testing the heat of ovens, but it is to be hoped that in the

BREAD-MAKING. 13

near future some simple device may be found which will render
unnecessary such inaccurate and untrustworthy tests as must now be
used, and thus reduce baking to a science. To test whether the
bread is done, break the loaves apart and press gently with
the finger ; if elastic it is done, but if clammy, not done, and must
be returned to the oven ; or, if the loaves are single, test with a
straw plucked from a broom. Break off the branches and thrust
the larger end into the loaf; if it is sticky when withdrawn, the
bread is not done, but if free from dough it is ready to be removed
from the oven. The little projections on the straw, where the
branches have been broken off, catch and bring out the dough,
when not thoroughly baked.

The time required for baking is not less than three-quarters of an
hour, and bread baked a full hour is more wholesome and is gen-
erally considered more palatable. " The little fairy that hovers
over successful bread-making is heat, not too little nor too much,
but uniform."

When removed from the oven, take the loaves out of the pan,
grease the entire outer crust with melted butter, and tilt them on
edge, so as to secure a free circulation of air. It is better not to
cover bread while warm, unless with a light cloth to keep off flies.
Thoroughly exposed to the air the surface cools first, insuring a crisp
crust and the retention of the moisture in the loaf. There are
those, however, who follow successfully the plan of wrapping the
bread, as soon as it is removed from the oven, in a coarse towel or
bread-cloth. Never put warm bread next to wood, as the part in
contact will have a bad taste. Spread a cloth over the table before
placing the bread on it.

Good bread-makers differ widely as to the number of times bread
should rise, some insisting that the rule of our good grandmothers,
who only allowed it to rise once, insures the sweetest and most nutri-
tious bread, and that in all subsequent fermentations, a decomposi-
tion takes places that is damaging to the wholesome qualities of the
''staff of life."

If by accident or neglect the bread is baked too hard, rub the
loaf over with butter, wet a towel and wrap it in it, and cover with
•another dry towel. In winter, bread dough may be kept sweet

14 BREAD-MAKING.

several days by placing it where it will be cold without freezing, or
by putting it so deep into the flour barrel as to exclude it entirely
from the air. When wanted for use, make into bread, or, by add-
ing the proper ingredients, into cake, rusk, biscuit, apple dump-
lings, chicken pie, etc.

When the bread is cold, place in a stone jar or tin box, which
must be thoroughly washed, scalded and dried each baking day. A
gtill better receptacle for bread is a tin wash-boiler with a close
cover, kept for this purpose alone. When small, single loaf pans
are used, the bread may be removed to cool, the pans washed and
dried, and the loaves afterwards replaced each in its pan, and then
set away in a box or boiler. The pan helps to keep the bread
moist and palatable for several days.

The best pan for bread is made of Russia iron (which is but little
more costly than tin and will last many times as long), about four
by ten inches on the bottom, flaring to the top, and about four and
one-half inches deep. The pan should be greased very lightly for
bread.

Attention to neatness, important in all cookery, is doubly im-
portant in bread-making. Be sure that the hair is neatly combed
and put up (which ought to be done before the dress is put on
every morning), and that the hands, arms and finger-nails are
scrupulously clean. A neat calico apron with bib, and sleeves of
dress well-tucked up and fastened so that they will not come down,
add much to the comfort of this the most important task of the
kitchen queen.

There are three critical points in the process of bread-making :
the condition of the yeast, which must never be used if sour ; the
temperature where the bread is set to rise, which must not be so hot
as to scald ; and the temperature of the oven, which must be uni-
form, neither too hot nor too cold.

In cutting warm bread for the table, heat the knife, and, whether
hot or cold, cut only as much as will be eaten. It is better to
replenish the bread-plate once or even twice during a meal than to
Lave slices left over to dry up and waste.

When using coal, put into the fire-box enough to finish the baking;
adding more during the process is apt to render the oven-heat

BREAD-MAKING. 15

irregular. When wood is used, make a good hot fire, see that the
stove has a good, free draft, and let it cool to an even, steady heat
before putting the bread in the oven. The finest bread may be com-
pletely spoiled in baking, and a freshly-made fire can not be easily
Regulated.

The patent iron shelves, made to be attached to the pipes of
stoves and ranges, are very convenient places for placing bread to,
rise. They give the necessary warmth, and the height is conven-
ient for watching.

The proportion of gluten in wheat, and consequently in flour,
varies greatly in different varieties. Flour in which gluten is
abundant will absorb much more liquid than that which contains a
greater proportion of starch, and consequently is stronger; that is,
will make more bread to a given quantity. Gluten is a flesh-former,
and starch a heat-giver, in the nutritive processes of the body.
Flour containing a good proportion of gluten remains a compact
mass when compressed in the hand, while starchy flour crumbles
and lacks adhesive properties. Neither gluten or starch dissolve
in cold water. The gluten is a grayish, tough, elastic substance.
In yeast-bread, the yeast, in fermenting, combines with the sugar in
the flour and the sugar which has been added to the flour, and car-
bonic acid gas and alcohol are produced. The gas tries to escape,
but is confined by the elastic, strong gluten which forms the walls
of the cells in which it is held, its expansion changing the solid
dough into a light, spongy mass. The kneading process distributes
the yeast thoroughly through the bread, making the grain even.
The water used in mixing the bread softens the gluten, and cements
all the particles of flour together, ready for the action of the car-
bonic acid gas. In baking, the loaf grows larger as the heat ex-
pands the carbonic acid gas, and converts the water into steam and
the alcohol into vapor, but it, meantime, loses one-sixth of its weight
by the escape of these through the pores of the bread. Some of the
starch changes into gum, the cells of the rest are broken by the
heat, the gluten is softened and made tender, and the bread is in
the condition most easily acted upon by the digestive fluids.

There is a great difference of opinion as to the comparative mer-
its of bread made from fine flour, and Graham, or whole wheat

16 BREAD-MAKING.

flour. The latter is undoubtedly best for persons who lead seden-
tary lives, as the coarse particles stimulate the digestive organs,
causing the fluids to flow more freely; while for those who follow
active, out-of-door pursuits, the fine flour bread is probably best, as
being more nutritious and economical, because wholly digested.

There is an old and true saying, that ' ' she who has baked a good
batch of bread has done a good days work." Bread-making should
stand at the head of domestic accomplishments, since the health
and happiness of the family depends immeasurably upon good
bread ; and there is certain to come a time in the experience of
every true, thoughtful woman when she is glad and proud of her
ability to make nice, sweet loaves, free from soda, alum, and other
injurious ingredients, or bitter regret that she neglected to learn,
or was so unfortunate as not to have been taught, at least the first
requisites of good bread-making.

GRAHAM AND CORN BREAD.

It is very desirable that every family should have a constant
supply of bread made of unbolted flour, or rye and Indian corn.
Most persons find it palatable, and it promotes health. For these
coarse breads, always add a little brown sugar or molasses, and the
amount given in the recipes may be increased according to taste.
They rise quicker and in a less warm atmosphere than without
sweetening. A little lard or butter improves Dread or cakes made
of Graham or Indian meal, rendering them light and tender.
Graham rises rather more quickly than fine flour (as the whole
wheat flour contains a larger proportion of gluten, and fermentation
is more rapid), and should not be allowed to rise quite as light.
The pans should be greased more thoroughly for Graham and corn
bread than for that made from fine flour. The fire should be steady
and sufficient to complete the baking, and the oven hot when the
bread is put in. A fresh blaze will burn the crust, while a steady
fire will sweeten it. Graham bread bakes more slowly than fine-
flour bread, and corn bread requires more time and a hotter oven
than either. Use either yellow or white corn, ground coarse, for
mush, and white, ground fine, for bread, etc. In cutting the latter
while warm, heat the knife, and hold it perpendicularly. Eye is

BREAD-MAKING. 17

said to absorb more moisture from the air than any other grain;
hence, all bread from this meal needs a longer application of heat,
and keeps moister after being baked than that made from other

grain.

SPONGE FOR WINTER USE.

Peel and boil four or five medium -sized potatoes in two quarts of
water (which will boil down to one quart by thet ime the potatoes
are cooked) : when done, take out and press through a colander, or
mash very fine in the crock in which the sponge is to be made ;
make a well in the center, into which put one cup of flour, and pour
over it the boiling water from the potatoes ; stir thoroughly, and
when cool add a pint of tepid water, flour enough to make a thin
batter, and a cup of yeast. This sponge makes very moist bread.

BREAD SPONGE.

Six potatoes boiled and mashed while hot, two table-spoons of
white sugar, two of butter, one quart tepid water; into this stir
three cups flour ; beat to a smooth batter, add six table-spoons
yeast ; set over night, and, in the morning, knead in sufficient flour
to make a stiff, spongy dough ; knead vigorously for fifteen min-
utes, set away to rise, and, when light, knead for ten minutes; mold
out into moderate-sized loaves, and let rise until they are like deli-
cate or light sponge-cake. — Mrs. George H. Rust

BREAD SPONGE AND BREAD.

Five pints warm water, five quarts sifted flour, one coffee-cup
yeast ; mix in a' two-gallon stone jar, cover closely, and set in a large
tin pan, so that if the sponge rises over the top of the jar, the
drippings may fall into the pan. Set to rise the evening before
baking. In winter be careful to set in a warm place. In the morn-
ing sift six quarts flour into a pail, pour the sponge into a bread-
pan or bowl, add two table-spoons of salt, then the flour gradually ;
mix and knead well, using up nearly all the flour. This first
kneading is the most important, and should occupy at least twenty
minutes. Make the bread in one large loaf, set away in a warm
place, and cover with a cloth. It ought to rise in half an hour,
when it should be kneaded thoroughly again for ten minutes. Then
2

18 BREAD-MAKIXG.

take enough dough for three good-sun I loaves (a quart howl of dough
to each), give five minutes kneading to each loaf, and place to rise
in a dripping-pan well greased with lard. The loaves will be light
in five or ten minutes, and will bake in a properly heated oven in
half an hour. Make a well in the center of the remaining dough,
and into it put a half tea-cup of white sugar, one tea-cup of lard,
and two eggs, which mix thoroughly with the dough, knead into
one large loaf, set in a warm place about fifteen minutes to rise, and,
when light, knead five minutes and let rise again for about ten
minutes, when it should be light. Take out of pan, and knead on
bread-board, roll about an inch in thickness, cut out with a biscuit-
cutter, and place in dripping-pan ; let rise five minutes and bake
twenty minutes. In winter more time must be allowed for rising.
This makes three loaves and ninety biscuit.

BKEAD WITH BUTTERMILK.

The evening before baking, bring to the boiling point two quarts
of buttermilk (or boil sour milk and take the same quantity of the
whey), and pour into a crock in which a scant tea-cup of sifted flour
has been placed. Let stand till sufficiently cool, then add half a
cup of yeast, and flour to make a thick batter ; the better and
longer the sponge is stirred the whiter will be the bread. In the
morning sift the flour into the bread-pan, pour the sponge in the
center, stir in some of the flour, and let stand until after break-
fast ; then mix, kneading for about half an hour, the longer the
better ; when light, mold into loaves, this time kneading as little as
possible. The secret of good bread is having good yeast, and not
baking too hard. This makes four loaves and forty biscuit. — Mrs.
M. G. Moore,

GOOD BREAD.

For four small loaves boil four large potatoes ; when done, pour
off the water, and when it cools add to it a yeast cake ; mash the
potato very fine, put through a sieve, pour boiling milk on as much
flour as is needed, let stand until cool, add the potato and yeast, a
large tea-spoon of salt and one table-spoon of sugar ; stir very stiff,
adding flour as is needed. Let stand in a warm place until light,

BREAD-MAKING. 19

dissolve one tea-spoon of soda in a little hot water, mix well through
with the hands, mold into loaves, and let rise again. When suffi-
ciently raised place in a moderately hot oven, keeping up a steady
fire. — Mrs. Governor Hardin, Missouri.

HOP-YEAST BREAD.

One tea-cup yeast, three pints warm water ; make a thin sponge
at tea time, cover and let it remain two hours or until very light.
By adding the water to the flour first and having the sponge quite
warm, it is never necessary to put the sponge over hot water or in
an oven to make it rise. Knead into a loaf before going to bed ; in
the morning mold into three loaves, spreading a little lard between
as they are put in the pan. When light, bake one hour, having
oven quite hot when the bread is put in, and very moderate when
it is done. (Bread made in this way is never sour or heavy.) To
have fine, light biscuit, add shortening at night, and in the morning
make into biscuit and bake for breakfast. By this recipe bread is
baked before the stove is cold from breakfast, and out of the way
for other baking.

To cool bread there should be a board for the purpose. An oaken
board, covered with heavy white flannel, is the best ; over this spread
a fresh linen bread-cloth, and lay the bread on it right side up, with
nothing over it except a very thin cover to keep off the flies. It
should be placed immediately in the fresh air or wind to cool ; when
cool, place immediately in a tin box or stone jar, and cover closely.
Bread cooled in this way will have a soft crust, and be filled with
pure air. — Mrs J. T. Liggett, Detroit,

BREAD WITH POTATO SPONGE.

Pare and boil four or five potatoes, mash fine, and add one pint
of flour ; pour on the mixture first boiling water enough to moisten
well, then about one quart of cold water, after which add flour
enough to make a stiff batter. When cooled to "scarcely milk
warm," put in one-half pint (or more will do no harm) of yeast,
and let it stand in a warm place over night ; in the morning add to
this sponge one cup of lard, stir in flour, and knead well. The
more kneading the finer and whiter the bread will be ; pounding
also with a potato-masher improves the bread greatly, and is rather

20 BRKAD-MAKIXG.

easier than so much kneading. When quite stiff and well worked
and pounded, let it rise again, and when light, make into loaves or
biseuit, adding no more flour except to flour the hands and board-
merely enough to prevent the bread from sticking. Let it rise
arrain, then bake; and immediately after taking from the oven,

o »• o

wrap in a wet towel until partly cold, in order to soften the crust.
If yeast and flour are good (essentials in all cases), the above process
will make good bread. — J//x Clara Morey

POOR-MAN'S BREAD.

One pint of buttermilk or sour milk, one level tea-spoon soda, a
pinch of salt, and flour enough to make as stiff as soda-biscuit dough ;
cut into three pieces, handle as little as possible, roll an inch thick,
place in dripping-pan, bake twenty or thirty minutes in a hot oven,
and, when done, wrap in a bread cloth. Eat while warm, breaking
open like a biscuit. Each cake will be about the size of a pie. —

Mrs. D. B.

BREAD WITH POTATOES.

To one quart of blood-warm water or milk (if milk is used, it
must first be scalded and then cooled to blood heat) , take two quarts
sifted flour and one teacup fresh potato yeast. Put the milk or
water into a one-gallon stone crock and stir the flour gradually into
it, then add the yeast, beating it vigorously for fifteen minutes; set
to rise in a warm place, putting the crock in a pan (to catch the
drippings if it should run over). If in winter, mix it as early as
six or seven o'clock m tne evening. Cover very closely with a
clean white cloth, with a blanket over it, kept purposely for this
(the cloths used for bread should not be taken for any thing else).
In the morning, sift three quarts of flour into the bread-pan, setting
it in the oven for a few minutes to bring it to the same temperature
as the sponge. Pare six medium-sized potatoes, and boil them in
three pints of water ; when thoroughly cooked, remove the potatoes
and pour the boiling hot water (which will now be about one quart)
over the flour, stirring it with a spoon. Mash the potatoes very
fine, and beat them as if for the table ; mix them in the flour, and
when cooled to blood heat, pour in the sponge, and mix well. Add
more wetting or flour if needed, rub off all that adheres to the sides

BREAD-MAKING. 21

of the pan, and mix with the dough, kneading it from forty-five
minutes to one hour ; then place the pan to rise, cover closely with
the cloth and blanket, setting it where there is no draft (this is im-
perative). When it has risen to twice its size, knead down in the
pan, take one quart of dough for each loaf, knead each five min-
utes with quick, elastic movements, grease the sides of the loaves
with sweet, melted butter if two or more are placed in the same
pan ; or the loaves may be greased all over lightly before placing in
the pan, a process Avhich adds much to the sweetness of the crust.
The pan should be thoroughly but lightly greased. Let rise until
as large again as when molded, then bake. Have your oven mod-
erately heated at first, with a fire in the stove that will keep it of a
uniform temperature. (For manner of testing oven, see geneual
instructions for bread-making.) Bake from three-quarters of an
hour to one hour and a quarter, according to the size of the loaves,
during which time the bread should be carefully watched to see that
the proper degree of heat is steadily kept up. Before browrning
they will have risen to double their size when placed in the oven.
The heat of the oven is all important, for if too hot the loaves will
not rise sufficiently; if too cold they will rise too much, and the
bread will be coarse and porous. When done, place on side, and
cool without covering. Never use flour without sifting, as sifting
enlivens and aerates the flour, and makes both mixing and rising
easier and quicker. Quick rising makes whiter bread, and it is very
necessary that -in all its different risings, bread should be mixed as
eoon as ready. — HulcLali, iSlieboygan, Me.

BREAD RAISED ONCE.

No other yeast is made with so little trouble as potato yeast.
Bread made from it keeps moist longer, and there is no danger of
injuring the flavor of the bread by using too much. When plen-
tifully used, a beautiful, light, sweet, fine-grained bread is produced
by only one rising, thus saving not only time and trouble, but also,
what is more important, the sweet flavor and nutritious qualities
which greatly suffer by the second fermentation, almost universally
practiced. When this fact is thoroughly understood, every one will
Appreciate the importance of checking excessive fermentation^ dur-

22 BREAD-MAKING.

ing which decomposition actually takes place, and the delicate,
foamy loaves, " yeasted to death," which so many families now use
and call the " staff of life," will give place to the sweet, substantial
home-made loaves, such as our good mothers and grandmothers
kneaded with their own skilled hands.

Take care that the yeast is good and " lively," for, without this,
failure is certain. To make three loaves of bread, warm and lightly
grease the baking-pans, sift three quarts or more of flour into the
bread-pan, press down the middle, and into it put two small table-
spoons of fine salt ; pour in slowly one quart of milk- warm water,
constantly stirring with one hand in the flour, until a thin batter is
formed; add a pint or more of potato yeast or one tea-cup of hop
yeast. (If compressed yeast is used, a yeast cake, dissolved in
warm water, or a piece of compressed yeast as large as a walnut,
dissolved in the same manner, is sufficient.) Mix thoroughly, add-
ing more and more flour, until a stiff dough is formed; place on
the bread-board, knead vigorously for twenty minutes or more,
flouring the board frequently to prevent the dough from sticking to
it, divide into loaves of a size to suit pans, mold into a comely
shape, place in pans, rub over the top a light coating of sweet,
drawn butter, set in a warm, not too hot place to rise, cover lightly
to keep off dust and air, watch and occasionally turn the pans
around when necessary to make the loaves rise evenly ; when risen
to about double the original size, draw across the top of each length-
wise with a sharp knife, making a slit half an inch deep, place
them in a moderately heated oven, and bake one hour, watching
carefully from time to time to make certain that a proper degree of
laeat is kept up. Before browning they will rise to double the size
of loaf which was placed in the oven, and pans must be provided
deep enough to retain them in shape. Bake until well done and
nicely browned. Nothing adds more to the sweetness and digesti-
bility of wheaten bread than thorough baking. When done, re-
move from pans immediately, to prevent the sweating and softening
of the crust. — Mrs. L. B. Lyman, Antiock, Ccd.

BREAD-MAKING. 23

BREAD RAISED TWICE.

Measure out four quarts of sifted flour, take out a pint in a cup,
and place remainder in a bread-pan. Make a well in the middle,
into which turn one table-spoon sugar, one of salt, and one cup of
yeast; then mix in one pint of milk which has been made blood-
warm by adding one pint of boiling water ; beat well with a strong
spoon, add one table-spoon lard, knead for twenty to thirty minutes,
and let rise over night; in the morning knead again, make into
loaves, let them rise one^hour, and bake fifty minutes. Water may
be used instead of the pint of milk, in which case use twice as much
lard.

BREAD RAISED THREE TIMES.

Begin about 5 P. M., plan for six loaves, somewhat larger than
bakers' loaves; take two little cakes of yeast, put them into a pint
of tepid water, and, when soft, beat in thoroughly enough flour to
make a thick batter, and put in a warm place. If the excellent
"Farmer's Yeast," the recipe for which is given hereafter, is used,
take half a tea-cup and stir into the batter. A good dish for this
purpose is a large bowl, a broad open pitcher, or a bright three-
quart tin pail, and it should be clean in the strictest sense. This
should rise in about two hours ; and when nearly light, take six or
eight medium-sized potatoes, pare neatly, rinse clean, and boil in
three pints of water till well done, mash very fine in the water
while hot. Have ready a bread-pan of sifted flour, into which put
a tea-spoon of salt, half a cup of white sugar, and a bit of lard as
large as an egg ; then riddle the potato mash, hot as it is, through
a sieve or fine colander into the flour, and stir with a kitchen spoon
into a stiff dough. This scalds about half the flour used in the
batch ®f bread. This mass must cool till it will not scald the yeast,
which may now be mixed in and put in a warm, not hot, place for
second rising, which will be accomplished by morning, when the
kneading may be done. Kneading is the finest point of bread-mak-
ing, and contains more of the art than any other; it requires skill,
time, patience, and hard work. Work in flour no faster than is re-
quired to allow thorough kneading, which can not be done in less
than forty-five minutes, but should not be worked much over an

24 BREAD-MAKING.

hour; one hour is a good uniform rule. The mechanical bakers
use sets of rollers driven by steam power, between which the dough
is passed, coming out a sheet an inch thick; it is folded together
several times and rolled again and again. This process should be
imitated somewhat by the hands in the family kitchen. The work-
ing of the dough gives grain and flakiness to the bread. The dough
when kneaded should be soft, but not sticky — stiff enough to retain
its roundness on the board. Put back into the pan for the third
rising, which will require but little time, and when light, cut off
enough for each loaf by itself. Knead but little, and put into the
baking-pans. If the first kneading has been well done, no more
flour will be needed in molding into loaves. These must remain in
the baking-pans till nearly as large as the loaves ought to be, when
they may be put into a well-heated oven. If the oven is a trifle
too hot, or if it tends to bake hard on the top, a piece of brown
paper may be put over the loaves (save some clean grocer's paper
for this purpose), and fvom forty to sixty minutes will cook it thor-
oughly. After the loaves are put into the baking-pans, avoid jar-
ring them, as it will make portions of them heavy.

If the yeast is "set" at 5 P. M., the bread will be ready for
dinner next day; if in the morning, the baking will be done early
in the evening, or twelve hours after, with fair temperature and
good yeast. Bread raade in this way will be good for a week, and,
with fair weather t^d careful keeping, even two weeks. When
dry, a slice toasted will be as crisp, sweet, and granular as Yan-
kee ginger-bread.— Mrs. H. Young,

, IN SUMMER OR WINTEP.

In summer take three pints of cold or tepid water, four table-
spoons of yeast, one tea-spoon of salt; stir in flour enough to make
a thick sponge (rather thicker than griddle-cakes). Let stand until
morning, then add more flour, mix stiff, and knead ten minutes;
place in a pan, let rise until light, knead for another ten minutes;
mold into four loaves, and set to rise, but do not let it get too light;
bake in a moderate oven one hour. If bread is mixed at six o'clock
in the morning, the baking ought to be done by ten o'clock.

In winter take one pint of buttermilk or clabbered milk ; let it

BREAD-MAKING. 25

scald (not boil) ; make a well in the center of the flour, into it turn
the hot milk, add one tea-spoon of salt, enough flour and water to
make sufficient sponge, and one tea-cup of yeast; let stand until
morning, and then prepare the bread as in summer. This is more
convenient to make in winter, since a hot fire is needed to heat the
milk. — Mrs. D. Buxton,

SALT -RISING BREAD.

The leaven for this bread is prepared thus : Take a pint of warm
water — about 90° — (if a little too hot defeat is certain) in a per-
fectly clean bowl and stir up a thick batter, adding only a tea-spoon
of salt ; a thorough beating of the batter is important. Set in a
pan of warm water to secure uniformity of temperature, and in
two to four hours it will begin to rise. The rising is much more
sure if coarse flour or "shorts" is used instead of fine flour.

When your * ' rising " is nearly light enough, take a pint of milk
and a pint of boiling water, (a table-spoon of lime water added is
good, and often prevents souring), mix the sponge in the bread-pan,
and when cooled to about milk-warm, stir in the rising. The
sponge thus made will be light in two to four hours, with good
warmth. The dough requires less kneading than yeast-raised dough.
The bread is simpler, but not so certain of rising, and you leave
out all the ingredients save the flour, water (milk is not essential),
and a pinch of salt. It should be made more frequently as it dries
faster than bread containing potatoes. Some object to it because of
the odor in rising, which is the result of acetous fermentation, but
the more of that the more sure you are of having sweet bread when
baked. — Mrs. H. Young,

ANOTHER SALT-RISING BREAD.

In summer take at night one (scant) pint of new milk, half as
much hot water, a tea-spoon salt, one of sugar, and a very little soda.
Mix all in a nice, sweet pitcher (it must be perfectly clean and
sweet), stir in one table-spoon of corn meal, and add flour enough
to make a medium batter ; stir well, place the pitcher in an iron
kettle with quite warm water, using so much water that the pitcher
will barely rest on the bottom of the kettle ; cover closely and leave
all night (on the stove if the fire is nearly out) where it will be

26 BREAD-MAKING.

kept warm, not hot, for an hour or two. If the pitcher is not too
large, it will probably be full in the morning; if not, add a spoon
of flour, stir well, warm the water in the kettle, replace the
pitcher, cover, and keep it warm until light. Have ready two
quarts of sifted flour in a pan, make a hole in the center, put in an
even tea-spoon of salt, a tea-cup of nearly boiling water ; add one
pint of new milk, and stir a batter there in the center of the flour,
add the "emptyings "from the pitcher, and stir well (there will be a
good deal of flour all round the batter ; this is right) ; cover with
another pan, keep warm until light — it will rise in an hour or even
less — when it is ready to be well kneaded, and made directly into
loaves, which place in the baking-pans, keep well covered and warm
until light, when it is ready to bake. The secret of success is to
keep it warm.but not at all hot. This bread is good if no milk is
used ; indeed, some prefer it made with water alone instead of milk
and water. In cold weather, if kitchen is cold at night, do not set
" emptyings" over night, but make early in the morning. — Havillah,
Farina,

BOSTON BROWN BREAD.

One heaping coffee-cup each of corn, rye and Graham meal.
The rye meal should be as fine as the Graham, or rye flour may be
used. Sift the three kinds together as closely as possible, and beat
together thoroughly with two cups New Orleans or Porto Rico mo-
lasses, two cups sweet milk, one cup sour milk, one dessert-spoon
soda, one tea-spoon salt; pour into a tin form, place in a kettle of
cold water, put on and boil four hours. Put on to cook as soon as
mixed. It may appear to be too thin, but it is not, as this recipe
has never been known to fail. Serve warm, with baked beans or
Thanksgiving turkey. The bread should not quite fill the form
(or a tin pail with cover will answer), as it must have room to swell.
See that .the water does not boil up to the top of the form; also
take care it does not boil entirely away or stop boiling. To serve
it, remove the lid and set it a few moments into the open oven to
dry the top, and it will then turn out in perfect shape. This bread
can be used as a pudding, and served with a sauce made of thick
sour cream, well sweetened and seasoned with nutmeg ; or it is good
toasted the next day. — Mrs. H. S. Stevens, Minneapolis, Minn.

BREAD-MAKING. 27

EASTERN BROWN BREAD.

One pint each of rye or Graham and Indian meal, one cup mo-
lasses, three-fourths cup sour milk, one and one-half tea-spoons soda,
one and one-half pints cold water. Put on stove over cold watei
(all brown breads are better when put on to steam over cold water,
which is afterwards brought to the boiling point and kept con-
stantly boiling until bread is done); steam four hours, and brown
over in the oven.

BROWN BREAD.

Two and one-half cups sour milk, and one-half cup molasses; into
these put one heaping tea-spoon soda, two cups corn meal, one cup
Graham flour and one tea-spoon salt. Use coffee cups. Steam
three hours, and afterwards brown in oven. — Mrs. D. Bassett, Min*
"leapolis, Minn.

BROWN BREAD WITH HORSFORD'S BREAD PREPARATION.

One and a fourth cups sweet milk, one cup each corn meal and
Graham, one-half cup molasses, and one measure (measures are
furnished with the Horsford) each of Horsford's Bread Preparation.
Use coffee cups.

BREAD WITH MUSH.

Pour two quarts hot corn-meal mush, made as for eating, over
two quarts flour (wheat or Graham); when cool, add one quart
sponge, one coffee cup molasses, one tea-spoon salt, half tea-spoon
soda; mix well together; add more flour if needed, and knead
thoroughly ; mold into small loaves ; let rise and bake in small
dripping pans (a loaf in a pan), or pie-tins, in a moderate oven;
when done, rub over with butter, place on the side, wrap in a cloth,
and when cold put in a jar or box. This recipe makes three good-
sized loaves and keeps moist longer than all Graham bread. — Mrs.
W. W. Woods, Marysville, Ohio.

BOSTON CORN BREAD.

One cup sweet milk, two cups sour milk, two- thirds cup molas*
ses, one cup flour, four cups corn meal, two tea-spoons soda; steam
three hours, and brown a few minutes in the oven. — Mrs. Canbyf
Bellefontaine, Ohio.

28 BREAD-MAKING.

MRS. B.'s CORN BREAD.

One quart sour milk, three eggs, two table-spoons lard or butter
(or half and half), one table-spoon sugar, a pinch of salt, handful
of wheat flour, and enough corn meal (sifted) to make a good bat-
ter ; add one heaping tea-spoon soda, stir thoroughly, and bake in

long dripping pan.

BOILED CORN BREAD.

One and one-fourth pints each of sweet milk and buttermilk or
sour cream, half a pint molasses, one tea-spoon soda, three tea-
spoons cream tartar, one even table-spoon salt, one and a fourth
pints each of corn meal and flour ; sift the soda and cream tartar in
the flour ; mix all the ingredients thoroughly together and put in a
buttered tin pail ; cover closely, place in a kettle two-thirds full of
boiling water ; cover, and boil steadily for three hours, replenish-
ing when needful with boiling water. To be eaten hot with butter.
• — Mrs. 1. N. Burritt in "In the Kitchen."

CORN BREAD.

One pint corn meal sifted, one pint flour, one pint sour milk,
two eggs beaten light, one-half cup sugar, piece of butter size of an
egg ; add, the last thing, one tea-spoon soda in a little milk ; add to
the beaten egg the milk and meal alternately, then the butter and
sugar. If sweet milk is used, add one tea-spoon cream tartar ; bake
twenty minutes in a hot oven. — Mrs. H. B. Sherman, Mihvaukee,

Wisconsin.

CORN BREAD.

Take one quart buttermilk, and one heaping pint corn meal, one
tea-spoon soda, one of salt, one table-spoon sugar and three eggs ;
have the stove very hot, and do not bake in too deep a pan. The
batter seems too thin, but bakes very nicely. — Mrs. J. H. Shearer.,
Marysville, Ohio.

THE BREAD OF OUR FOREFATHERS.

Put in a pan two quarts of meal, a half-pint of flour, stir up well ;
pour in the center a pint of boiling water, stir up enough of the
meal to make a thin batter; when cool, put in a cup of yeast, a
tea-spoon of salt and enough warm water to make a thick batter ;
let rise, then place in a deep, well-greased pan, cover with another

BREAD-MAKING. 29

pan, and place in a moderate oven. When nearly done, remove the
cover, and bake slowly until done. Excellent when cold.

All baking-pans for bread should be made with covers, made of
the same material, and high enough to permit the bread to rise to
its full size. If pan is deep enough to permit the bread to rise
without touching it, a flat piece of tin or sheet-iron will answer for
the cover, or a cover may be made of paper, or another pan may;
be inverted over the bread. The office of the cover is to prevent
the crust from browning hard before the expansion of the gases has
made the bread light and porous. — Mrs. C. V. Collier, Litchfield,

Minnesota.

PLAIN CORN BREAD.

One well-heaped pint corn meal, one pint sour or buttermilk, one
egg, one tea-spoon soda, one of salt ; bake in dripping or gem pans.
If preferred, one heaping table-spoon of sugar may be added.

STEAMED CORN BREAD.

Two cups each corn meal, Graham flour and sour milk, two-
thirds cup molasses, one tea-spoon soda; steam two hours and a
half. — Mrs. Jennie Gutkrie Cherry, Newark.

GRAHAM BREAD.

Take a little over a quart of warm water, one-half cup brown
sugar or molasses, one-fourth cup hop yeast, and one and one-half
tea-spoons salt; thicken the water with unbolted flour to a thin bat-
ter ; add sugar, salt and yeast, and stir in more flour until quite
stiff. In the morning add a small tea-spoon soda, and flour enough
to make the batter stiff as can be stirred with a spoon ; put it into
pans and let rise again; then bake in even oven,, not too hot at
first ; keep warm while rising ; smooth over the loaves with a spoon
or knife dipped in water. — Mrs. H. B. Sherman, Plankinton House,

Milwaukee, Wisconsin.

GRAHAM BREAD.

Mix three quarts Graham flour, one quart warm water, half pint
yeast, a quarter-pint molasses, and one table-spoon salt, thoroughly;
put in well-buttered pans, and leave in a warm place to rise, or let
it rise over night at 60°. If left to rise slowly, let it remain in the
bowl in which it was mixed, and unless very light when put in

30 BREAD-MAKING.

pans, let it stand fifteen jor twenty minutes before putting in

the oven.

GRAHAM BREAD.

To one and a half pints of tepid water add one heaping tea-spooa
of salt and one-half cup of sugar ; stir in one-half pint or more of
the sponge made of white flour, as in recipe for " Bread with Potato
Yeast;" add Graham flour until almost too stiff to stir-, put in the
baking-pan and let rise well, which will take about two hours, bake
in a moderate oven, and when done, wrap in a wet towel until cool.
— Mrs. Clara Woods Morey.

QUICK GRAHAM BREAD.

One and a half pints sour milk, half cup New Orleans molasses,
a little salt, two tea-spoons soda dissolved in a little hot water, and
as much Graham flour as can be stirred in with a spoon ; pour in
well-greased pan, put in oven as soon as mixed, and bake two
hours. — Mrs. E. J. W.

RYE AND INDIAN BREAD.

One quart of rye meal or rye flour, two quarts of Indian meal,
scalded (by placing in a pan and pouring just enough boiling water
over it, stirring constantly with a spoon, to merely wet it, but not
enough to make it into a batter), one-half tea-cup molasses, two tea-
spoons salt, one of soda, one tea-cup yeast ; make as stiff as can be
stirred with a spoon, mixing with warm water, and let rise all
night; then put in a large pan, smooth the top with the hand
dipped in cold water, let it stand a short time, and bake five or six
hours. If put in the oven late in the day, let it remain all night.
Graham may be used instead of rye, and baked as above. In
olden time it was placed in kettle, allowed to rise, then placed
the hearth before the fire, with coals on top of lid, and baked. — •
Mrs. Charles FuUington, Marysville, Ohio.

RYE BREAD.

Make a sponge of one quart warm water, one tea cup yeast,
thickened with rye flour ; put in warm place to rise over night ;
scald one pint corn meal ; when cool add it to sponge, and add rye
flour till thick enough to knead, knead but little, let rise, meld into

BREAKFAST AND TEA CAKES. 31

•

]oaves, place in deep pie-tins or small pudding-pans, let rise and
bake ; or, thicken the sponge with rye flour, and proceed as above.
Wheat sponge may be used instead of rye. — Mrs. Eliza T. Carson,
Delaware, Ohio.

EYE BREAD.

Make sponge as for wheat bread, let rise over night, then mix it
up with the rye flour (not so stiff as wheat bread), and bake.

BREAKFAST AND TEA CAKES.

To make biscuit, take a part of the dough left from bread-making
when it is ready to mold into loaves, work in the lard and any other
ingredients desired, such as butter, eggs, sugar, spice, etc., also
using a little more flour ; let rise once, then mix down and let rise
again, turn out on A,he bread-board, knead a few minutes, roll, and
cut out with a biscuit-cutter or mold with the hand. Place in a
•well-greased dripping-pan, and when light bake in a quick oven
from fifteen to twenty minutes. To make them a nice color, wet
the top with warm water just before placing in the oven. To glaze,
brush lightly with milk and sugar, or the well-beaten yolk of an egg
sweetened, and a little milk added.

Biscuit may be baked in eight minutes by making the oven as
hot as can be without burning, and allowing it to cool off gradually
as they bake ; this makes them very light, but one has to watch
closely to keep them from being scorched. Any kind of bread or
pastry mixed with water requires a hotter fire than that mixed with
milk.

Biscuit and rolls should be allowed to rise one-half longer than
bread loaves, because the loaves of the former, being smaller, are
penetrated sooner by the heat, and, of course, the fermentation is
stopped sooner, and the rolls do not rise so much in the oven.

Biscuit for tea at six must be molded two hours before, which
will give ample time for rising and baking. Parker House rolls for
breakfast at eight must be made ready at five. Many think it

32 BREAKFAST AND TEA CAKES.

unnecessary to knead down either bread or biscuit as often as here
directed ; but if attention is given to the dough at the right time,
and it is not suffered to become too light, it will be much nicer,
whiter, and of a finer texture if these directions are followed.

The almost universal custom is to set the sponge at night, but
many excellent bread-makers differ widely from this in practice, and
their objections deserve candid consideration in this nineteenth cen-
tury, when so much is written of dyspepsia and its causes. Some
medical authorities assert that cancer in the stomach has its origin
in dyspepsia, which, in the beginning, is caused by the use of indi-
gestible yeast bread, in which the process of fermentation has been
allowed to go so far that a certain amount of actual decomposition
has taken place. This is not the fault of such recipes as are given
in this volume, but from failure to mix the bread at each suc-
cessive rising at the proper time. The objection to setting sponge
at night is, that it stands too long. Bread, to be white, sweet, and
digestible, must be mixed immediately after the sponge has risen to
the proper point, which may be known by its puffy appearance, usually
rising higher in the middle titan at the sides of the crock ; if it sinks in
the center, it has stood too long.

The process of bread-making discovered by Prof. Horsford, of
Harvard College, deserves the attention of all housekeepers. It is
claimed, and with good reason, that the Horsford process prevents
all decomposition, saves all the nutritious properties of the bread,
and, by the addition of acid phosphate, renders it more easy of
digestion. Besides this, the use of Horsford's Bread Preparation
saves times, simplifies the whole process of bread-making, saves
labor, and reduces the chances of failure to the minimum. These
are considerations of great moment, especially to inexperienced
housekeepers, leaving entirely out of consideration the fact that this
bread may be eaten with impunity by persons whose delicate di-
gestive organs are impaired by the use of ordinary yeast bread. It
is certain that for rolls, biscuits, griddle-cakes, and the whole list
of "Breakfast and Tea Cakes," the "Bread Preparation" is supe-
rior to yeast or soda, or any of the baking-powders in common use.

Soda biscuit must be handled as little and made as rapidly as
possible ; mix soda and cream tartar or baking-powder in the flour

BREAKFAST AND TEA CAKES.

(with sweet milk use baking-powder or soda and cream tartar, with
sour milk soda alone), so that the effervescence takes place in the
mixture. One tea-spoon soda and two of cream tartar, or three
tea-spoons baking-powder, to every two pints of flour, is about the
right proportion. Bake in a quick oven as soon as made, and they
rise more quickly if put into hot pans. Gems of all kinds require
a hot oven, but the fire should be built some time before they are
put into the oven, and allowed to go down by the time they are
light, as the heat necessary to raise them will burn them in baking
4f kept up.

All biscuit and bread, except brown and Graham bread, should
foe pricked with a fork before putting them in the oven.

Soda and raised biscuit and bread or cake, when stale, can be
inade almost as nice as fresh by plunging for an instant into cold
water, and then placing in a pan in the oven ten or fifteen minutes ;
thus treated they should be used immediately.

Waffle-irons should be heated, then buttered or greased with
lard, and one side filled with batter, closed and laid on the fire or
.placed on the stove, and after a few minutes turned on the other
side. They take about twice as long to bake as griddle-cakes, and
are delicious with a dressing of ground cinnamon. Muffins are
baked in muffin-rings. In eating them, do not cut but break them
open.

The success of these recipes, and all others in this book in which
*oda and cream tartar are used, will depend on the purity of these
ingredients. Always buy the pure English bicarbonate of soda, and
the pure cream tartar. They are higher-priced, but cheaper in the
end, and are free from injurious substances. When not found at
the grocer's, they may generally be had at the druggist's.

BAKING POWDEE.

Sixteen ounces corn starch, eight of bicarbonate of soda, five of
tartaric acid ; mix thoroughly. — Mrs. Dr. Allen, Oberlin, Ohio.

Eight ounces flour, eight of English bicarbonate of soda, seven
of tartaric acid ; mix thoroughly by passing several times through

a sieve. — Mrs. Trimble, Mt. GHead, Ohio.
3

34 BREAKFAST AND TEA CAKES.

BREAKFAST CAKE.

Two table-spoons sugar, two of butter, two eggs, one cup milk,
one (scanty) quart flour, one tea-spoon soda, two of cream tartar;
bake twenty minutes in a quick oven. — Mrs. Emily L. Burnham,

South Norwalk, Conn.

CINNAMON CAKE.

When yeast bread is ready to knead from the sponge, knead and
roll out three-fourths of an inch thick, put thin slices of butter on
the top, sprinkle with cinnamon, and then with sugar; let rise well
and bake. — Mix M. E. Wilcox, Seima, Alabama.

BUNS.

Break one egg into a cup and fill with sweet milk ; mix with it
half cup yeast, half cup butter, one cup sugar, enough flour to
make a soft dough ; flavor with nutmeg. Let rise till very light,
then mold into biscuit with a few currants. Let rise a second time
in pan; bake, and, when nearly done, glaze with a little molassea
and milk. Use the same cup, no matter about the size, for each
measure. — Mrs. W. A. James.

BUTTERED TOAST.

Although toast is commonly used, few know how to prepare it
nicely. Take bread not too fresh, cut thin and evenly, trim off the
crust-edges for the crumb-jar; first warm each side of the bread,
then present the first side again to the fire until it takes on a rich,
even, brown color ; treat the other side in the same way ; butter
and serve immediately. The coals should be bright and hot. Toast
properly made is very digestible, because all the moisture is ex-
tracted, and the bread has become pure farina of wheat; but when
it is exposed to a hot fire and the outside charred, the inside remains
as moist as ever, and butter applied to it while warm does not pene-
trate, but floats on the surface in the form of rancid oil. Or, beat
one cup of butter and three table-spoons flour to a cream, pour over
this one and a half pints boiling water ; place over a kettle of boil-
ing water for ten minutes, dip into it the toast, and serve hot,

Or, dip each slice of toast in boiling hot water (slightly salted),
spread with butter, cover and keep hot.

BREAKFAST AND TEA CAKES. 35

EXCELLENT TOAST.

Cut slices of a uniform thickness, of half an inch ; move around
over a brisk fire, to have all parts toasted alike ; keep only so near
the coals that the pieces will be heated through when both sides are
well browned. If the slightest point is blackened or charred, scrape
it off, or it will spoil the flavor of the whole. If covered with an
earthen bowl, it will keep both warm and moist. A clean towel or
napkin will answer if it is to go at once to the table. Stale bread
may be used for milk-toast ; sour bread may be improved by toast-
ing it through, but sweet, light bread, only a day old or less, makes

the best toast.

BREAKFAST TOAST.

Add to one-half pint of sweet milk two table-spoons sugar, a
little salt and a well-beaten egg ; dip in this slices of bread (if dry,
let it soak a minute), and fry on a buttered griddle until it is a
light brown on each side. This is a good way to use dry bread. —
Mrs. Dr. Morey,

MENNONITE TOAST.

Beat up three eggs well, add a pint of sweet milk and a pinch of
salt; cut slices an inch thick from a loaf of baker's bread, remove
crust, dip slices into the eggs and rnfik, fry like doughnuts in very
hot lard or drippings, till a delicate brown, butter and sprinkle with
powdered sugar, and serve hot. — Mrs. J. P. Rea,

BREAD PUFFS.

If the wheat bread is light enough for the oven at breakfast time,
have ready some hot lard in a deep kettle ; with the thumb and two
fingers pull up some of the dough quite thin, and cut it some two
or three inches in length ; as these pieces are cut, drop them in the
lard and fry like doughnuts. At table they are eaten like biscuit ;
they may also be served in a vegetable dish with a dressing of hot
cream, seasoned with pepper and salt. — In the Kitchen.

LUCY'S POP-OVERS.

Two tea-cups sweet milk, two tea-cups sifted flour, heaped a little,
butter size of a walnut, two eggs, and one table-spoon sugar, a little
salt ; bake in hot gem-pans, filled half full, for twenty minutes, and
eerve immediately. — Mrs. W. A. James, Marshall,

36 BREAKFAST AND TEA CAKES.

POCKET-BOOKS.

Warm one quart new milk, add one cup butter or lard, four table-
spoons sugar, and two well-beaten eggs ; stir in flour enough to make
a moderately stiff sponge, add a small cup of yeast, and set in a
warm place to rise, which will take three or four hours; then mix
in flour enough to make a soft dough and let rise again. When well
risen, dissolve a lump of soda size of a bean in a spoon of milk,
work it into the dough and roll into sheets one-half inch in thick-
ness; spread with thin layer of butter, cut into squares, and fold
over, pocket-book shape; put on tins or in pans to rise for a little
while, when they will be fit for the oven. In summer the sponge
can be made up in the morning, and rise in time to make for tea,
In cool weather it is best to set it over night. — Mrs. J. H. Shearer.

KUSK.

Two tea-cups raised dough, one tea-cup sugar, Imlf cup butter,
two well-beaten eggs, flour enough to make a stiff dough ; set to rise,
and when light, mold into high biscuit, and let rise again ; sift sugar
and cinnamon over the top, and place in oven. — Mrs. Mary Lee Gere,

Champaign,

RUSK.

One pint milk, three eggs, one tea-cup each af butter and sugar,
and one coffee-cup potato yeast; thicken with Hour, and sponge over
night ; in the morning stir down, let rise, and stir down again ; when
it rises make into a loaf, and let rise again ; then roll out like soda
biscuit, cut and put in pans, and, when light, bake carefully. Or
when baking take four cups dough, one-half cup butter, one cup
sugar, three eggs; mix thoroughly, adding enough flour to mold
easily ; let rise, make into rather high and narrow biscuit, let rise
again, rub the tops with a little sugar and water, then sprinkle over
them dry sugar. Bake twenty minutes.

LEBANON RUSK.

One cup mashed potatoes, one of sugar, one of home-made yeast,
three eggs ; mix together; when raised light, add half cup butter or
lard, and flour to make a soft dough, and, when quite light, mold
into small cakes, and let them rise again before baking. If wanted
for tea, set about nine A. M. — Mrs. J. S. Stahr,

BREAKFAST AND TEA CAKES. 37

BISCUIT.

Dissolve one rounded table-spoon of butter in a pint of hot milk ;
when lukewarm stir in one quart of flour, add one beaten egg, a
little salt, and a tea-cup of yeast ; work into dough until smooth.
If winter, set in a warm place ; if summer, in a cool one to rise. In
the morning work softly and roll out one-half inch and cut into
biscuit and set to rise for thirty minutes, when they will be ready
to bake. These are delicious.

BISCUIT.

Take one quart sifted flour (loosely put in), one measure each of
the acid and soda (or two heaping teaspoons acid and one moder-
ately heaping teaspoon soda) of Horsford's Bread Preparation, one
teaspoon salt, three gills of water; shape with a spoon and the
floured hand.

HARD TEA BISCUIT.

Two pounds of flour, one-fourth pound butter, one salt-spoon salt,
three gills milk ; cut up the butter and rub it in the flour, add the
salt and milk, knead dough for half an hour, cut cakes about as
large as a small tea-cup, and half an inch thick, prick with a fork,
and bake in a moderate oven until they are a delicate brown. — Mrs.
Denmead, Columbus,

HIGH BISCUIT.

On baking days, reserve one small loaf and mix a rounded table-
spoon butter, a level table-spoon sugar and one egg into it by pull-
ing it to pieces with the hands ; knead into a loaf, let it rise, then,
by rolling between the hands, make into balls the size of a small
hen's egg, place in rows in very well greased dripping-pan ; when
half full raise the end that is empty almost perpendicular, and shake
gently until the balls slide compactly together, then add more, and
continue doing so until the pan is full; rub over the top with melted
butter, let rise until very light, and bake. — Mildred.

MAPLE BISCUIT.

To the well-beaten yolks of twelve eggs, add half pound of powdered
or granulated sugar and half a cup of sweet milk ; mix one tea-spoon
baking-powder in a (scant) half pound of sifted flour, then sift the

38 BREAKFAST AND TEA CAKES,

flour gently into the batter and add flavoring, bake in biscuit pans,
spreading the batter one and a half to two inches thick in the pan.
If rightly made it will be very light. Do not bake too fast, and
have the oven about as for sponge cake. When cold, cut into
slices three inches long and one inch wide. Ice the sides, ends and
top with white, pink and chocolate icing. Dry in oven, and then,
if desired, the bottom may be iced. Build in square blocks and
place on table. Serve a plate of the white, one of the pink, and
one of the brown, or they may be mixed in building. — Mrs. J. S.
Sperry, Nashville, Tenn.

SOUTH CAROLINA BISCUIT.

One quart sweet cream or milk, one and a half cups butter or
fresh lard, two table-spoons white sugar, one good tea-spoon salt;
add flour sufficient to make a stiff dough, knead well and mold
into neat, small biscuit with the hands, as our grandmothers used
to do ; add one good tea-spoon cream tartar if preferred ; bake well,
and you have good sweet biscuit that will keep for weeks in a dry
place, and are very nice for traveling lunch. They are such as we
used to send to the army, and the " boys " relished them " hugely." —
Mrs. Colonel Moore,

SODA BISCUIT.

Put one quart of flour, before sifting, into sieve, with one tea-
spoon soda and two of cream tartar (or three of baking powder),
6ne of salt, and one table-spoon white sugar; mix all thoroughly
with the flour, run through sieve, rub in one level table-spoon of
lard or butter (or half and half), wet with half pint sweet milk,
roll on board about an inch thick, cut with biscuit cutter, and
bake in a quick oven fifteen minutes. If you have not milk, use
a little more butter, and wet with water. Handle as little and
make as rapidly as possible. — M. Parloa.

SPOON-BISCUIT.

One quart sour milk or buttermilk, one tea-spoon soda, a little
salt, two table-spoons melted lard, and flour enough for a stiff bat-
ter ; drop in a hot gem-pan and bake in a quick oven. — Mrs. A. B.

Morey.

BREAKFAST AND TEA CAKES. 39

SALLY LUNN.

Sift into a pan a pound and a half of flour, put in two ounces of
butter warmed in a pint of new milk, one salt-spoon salt, three eggs
well beaten, and two table-spoons of good yeast. Mix well to-
gether, and put the whole into a tin pan well greased, and set to rise
all night. Bake a little brown in a quick oven. Warm the milk
and butter over water until the butter is melted ; beat the eggs in
a two-quart !in-pail, and if the milk is not hot pour it over them.
Stir in half the flour, then add the yeast, stirring thoroughly with
the rest of the flour. Let rise over night. Some add two table-
spoons sugar and use a tea-spoon soda and two of cream tartar
instead of the yeast. — Rhoda, Ballsville,

TEA CAKE.

One quart flour, one cup sour milk, one tea-spoon soda, one-half
pound lard, one-half pound chopped raisins or currants ; roll two
inches thick and bake in a quick oven; split open, butter, and eat
while hot. — Mrs. Canby

BREAKFAST ROLLS.

Mix the dough in the evening, according to directions in the recipe
for " Bread Raised Once;" add a table-spoon of butter, and set where
it will be a little warm until morning ; cut off pieces, and carefully
shape them into rolls of the desired size by rolling them between the
hands, but do not knead them; dip the sides of each into drawn
butter when they are shaped, and place them in the baking-pan
(the butter prevents their sticking together when baked, and they
will be smooth and perfect when separated). Rub them over the
top with drawn butter, and dust a little fine salt over the top ; set
in a warm place, and they will quickly rise ready for baking. These
are delicious.

LONG BREAKFAST ROLLS.

Three and one-half cups sweet milk, one cup butter and lard
mixed in equal proportions, one cup potato yeast, flour enough to
make into dough. Let rise over night ; in the morning add one
beaten egg. Knead thoroughly, and let rise again. With the
hands, make into balls as large as a small hen's egg ; then roll

40 BREAKFAST AND TEA CAKES.

between the hands to make long rolls (about three inches), place
close together in even rows in the pans. Let rise until light, and

bake delicately.

COFFEE KOLLS.

Work into a quart of bread dough a rounded table-spoon of but-
ter, and a half tea-cup of white sugar; add some dried currants
(well washed and dried in the oven), sift some flour and sugar over
them, work into the other ingredients, make into small rolls, dip
into melted butter, place in tins, let rise a short time, and bake.

DINNER OR FRENCH ROLLS.

Make dough as directed in recipe for "Long Breakfast Rolls,"
make into balls as large as a medium-sized hen's egg, place on a
well-floured board, flour a small rolling-pin (three-quarters of an
inch in diameter), press down so as nearly to divide each ball of
dough in the center, place in baking-pans so as not to touch each
other, grease the space made by the rolling pin with melted butter,
let rise until light, and bake. These rolls are so small and bake so
quickly, that they have the delicious sweet taste of the wheat.
Some grease the hands with butter while making the rolls. Bread
dough, by adding the other ingredients, may be used for these rolls.

EGG ROLLS.

Two tea-cups sweet milk, two eggs, a little salt, three and a half
scant cups of sifted flour. Bake in hot gem-pans.-— Mrs. L. S. W.,

Jamestown, N. Y.

EVERY-DAY ROLLS.

Take a piece of bread dough on baking day, when molded out
the last time, about enough for a small loaf, spread out a little, add
one egg, two table-spoons of sugar, and three-fourths cup of lard;
add a little flour and a small tea-spoon soda if the least bit sour;
mix well, let rise, mold into rolls or biscuits, set to rise again, and
they will be ready for the oven in twenty or thirty minutes.

FRENCH ROLLS.

Peel six medium-sized mealy potatoes, boil in two quarts of
water, press and drain both potatoes and water through a colander;
when cool enough so as not to scald, add flour to make a thick

BREAKFAST AND TEA CAKES. 41

batter, beat well, and when lukewarm, add one-half cup potato
yeast. Make this sponge early in the morning, and when light turn
into a bread pan, add a tea-spoon salt, half cup lard, and flour
enough for a soft dough; mix up, and set in a warm, even tempera-
ture; when risen, knead down and place again to rise, repeating
this process five or six times ; cut in small pieces and mold on the
bread-board in rolls about one inch thick by five long; roll in
melted butter or sweet lard, and place in well-greased baking pans
(nine inches long by five wide and two and a half in depth, makes a
convenient-sized pan, which holds fifteen of these rolls; or, if twice
the width, put in two rows); press the rolls closely together, so that
they will only be about half an inch in width. Let rise a short
time and bake twenty minutes in a hot oven ; if the top browns too
rapidly, cover with paper. These rolls, if properly made, are very
white, light and tender.

Or, make rolls larger, and just before putting them in the oven,
cut deeply across each one with a sharp knife. This will make the
cleft roll, so famous among French cooks.

ITALIAN ROLLS.

A pound of bread dough, quarter-pound softened butter: work
the butter well into the dough, and roll out about half an inch
thick; cut into strips nearly an inch wide and seven or eight
incnes long ; sin over tnem nne corn meal, place tnem aparx on a
buttered pan, and when light bake in a quick oven. — Li the Kitchen.

MARYLAND ROLLS.

Rub one-half table-spoon of lard into one quart of flour, make a
well in the middle, put in one-half cup baker's yeast — or one cup
of home-made — two tea-spoons sugar, one-half pint cold boiled milk *
do not stir, but let stand over night ; in the morning knead well,
after dinner knead again, cut out, put in pans, and let rise until tea
time. Bake in a quick oven. — Mrs. Judge

PAEKER HOUSE ROLLS.

Rub one-half table-spoon of butter, and one-half table-spoon of
lard into two quarts of sifted flour ; into a well in the middle pour
one pint of cold boiled milk, and add one-half cup of yeast, one-half

42 BREAKFAST AND TEA CAKES.

cup of sugar, and a little salt. If wanted for tea, rub the flour and
butter, and boil the milk, and cool it the night before ; add sugar,
yeast and salt, and turn all into the flour, but do not stir. Let
stand over night; in the morning stir up, knead, and let rise till
near tea-time; mold and let rise again, and bake quickly. To
mold, cut with cake-cutter ; put a little melted butter on one-half
and lap nearly over on the other half. Place them in the pan
about three-quarters of an inch apart. — Mrs. V. G. Hush, Minne-
apolis t Minn.

WEDDING SANDWICH ROLLS.

Late in the evening make a rather stiff potato sponge (see direc-
tions under " Bread-Making"), and hi the morning mix in as much
flour as will make a soft dough, knead well, and place to rise ;
when sufficiently light, knead down again, repeating the operation
two or three times, remembering not to let the dough become sour
by rising too light ; mold into common-sized loaves, place in your
dripping-pan to rise, and bake very carefully, so as to secure the
very slightest brown crust possible. On taking out of the oven, roll
in a cloth tightly wrung out of water, with a large bread-blanket
folded and wrapped around all. Let cool three or four hours, cut
lengthwise of the loaf (not using the outside piece), first spreading
lightly with good sweet butter, then cutting in slices not more than
a quarter of an inch, or just as thin as possible, using for this pur-
pose a very thin, sharp knife; lay on cold boiled ham cut in very
thin shavings (no matter if in small pieces), roll up very slowly and
carefully, and place where it will not unroll. Treat each sandwich
in the same manner, always spreading the bread with butter before
cutting. If by chance the bread is baked with too hard a crust, cut
off a thin shaving of the brownest part very smoothly before making
into sandwiches. These sandwiches are truly delicious if properly
made, but they require great care, experience, and good judgment.
Served on an oblong platter, piled in pyramid style, row upon row,
they will resemble nicely rolled dinner napkins. They must be
made and served the same day. — Mrs. James W. Robinson.

WINTER ROLLS.

Put three quarts of flour into a large crock or jar, scald one quart
of buttermilk, add one cup of lard, and pour all over the flour,

BREAKFAST AND TEA CAKES. 43

beating it up well ; then add one quart of cold water, stir and add
one-half cup of potato yeast, or one cup of brewer's ; beat in well
and set in a warm place to rise over night. In the morning add
salt and flour enough to make a moderately stiff dough ; set in a
warm place to rise, and, when risen, knead down and set to rise
again. This time knead down and place in a large stone crock or
bowl, covered tightly with a tin pan to prevent the surface from
drying, and set away in a cool place. When needed, turn out on a
bread-board, cut off a piece as large as you wish to use, roll out to
the thickness of ordinary soda biscuit, cut, and put in the oven to bake
immediately. Set away the rest of the dough as before, and it will
keep a week in winter, and is very convenient for hot breakfast-rolls. —

Mrs. D. Bvxton.

VIENNA ROLLS.

Have ready in a bowl a table-spoon of butter or lard, made soft
by warming a little, and stirring with a spoon. Add to one quart
of unsifted flour two heaping tea-spoons baking powder ; mix and
sift thoroughly together, and place in a bowl with butter. Take
more or less sweet milk as may be necessary to form a dough of
usual stiffness, according to the flour (about three-fourths of a pint),
put into the milk half a tea-spoon of salt, and then stir it into the
flour, etc., with a spoon, forming the dough, which turn out on a
board and knead sufficiently to make smooth. Roll out half an inch
thick, ana cut with a large round cutter ; loia eacn one over TO lorm
a half round, wetting a little between the folds to make them stick
together ; place on buttered pans, so as not to touch, wash over on
top with milk to give them a gloss, and bake immediately in a hot
oven about twenty minutes. It will do them no harm to stand half
an hour before baking, if it is desired.

CRACKNELLS.

To one pint of rich milk put two ounces butter and spoon of
yeast. Make it warm, and mix enough fine flour to make a light
dough ; roll thin and cut in long pieces, two inches broad. Prick
well, and bake in slow oven. — Effie A. Adams, Quiney, IUs.

ENGLISH CRUMPETS.

One quart warm milk, one teaspoon salt, half cup yeast, flour
enough for a not very stiff batter. When light add half a cup

44 BREAKFAST AND TEA CAKES.

melted butter, let stand twenty minutes, and bake in muffin rings
or cups. — Mrs. G. W. M.

WHEATEN GEMS.

Mix one tea-spoon baking-powder and a little salt into one pint
flour ; add to the beaten yolks of two eggs one tea-cup sweet milk
or cream, a piece of butter (melted) half the size of an egg, the
flour with baking-powder and salt mixed, and the well-beaten whites
of the two eggs. Beat well, bake immediately in gem-pans in a hot
oven, and take out and send to the table immediately. — Mrs. Gib
Hillock,

WHEAT MUFFINS.

Mix one pint milk, two eggs, three table-spoons yeast, and salt-
spoon of salt, with flour enough to make a stiff batter ; let rise four
or five hours and bake in muffin-rings in a hot oven, for about ten
minutes. This recipe may be made with Graham flour, by adding
two table-spoons of molasses, and is excellent. — Mrs. G. W. Marchant.

WAFFLES.

Take one quart of flour, a tea-spoon of salt, a table-spoon of
melted butter, and milk enough to make a thick batter. Mix thor-
oughly. Add two well-beaten eggs, and one measure each of acid
and soda (or two heaping tea-spoons acid and one moderately heap-
ing tea-spoon soda) of Horsford's Bread Preparation ; stir well, and
bake at once in waffle-irons.

QUICK WAFFLES.

Two pints sweet milk, one cup butter (melted), sifted flour to
make a soft batter; add the well-beaten yolks of six eggs, then the
beaten whites, and lastly (just before baking) four tea-spoons baking-
powder, beating very hard and fast for a few minutes. These are
very good with four or five eggs, but much better with more. — Mrs.

C. W. Morey.

RAISED WAFFLES.

One quart flour, one pint sweet, luke-warm milk, two eggs, a
able-spoon melted butter, tea-spoon salt, half tea-cup good yeast —
Mrs. L. S. Willidon^ Heidelburg, Germany*

BREAKFAST AND TEA CAKES. 45.

RICE WAFFLES.

Boil half a pint of rice and let it get cold, mix with it one-fourth
pound butter and a little salt. Sift in it one and a half pints flour,
beat five eggs separately, stir the yolks together with one quart
milk, add whites beaten to a stiff froth, beat hard, and bake at once
in waffle-iron. — Mrs. S. C. Lee, Baltimore, Md.

SWEET WAFERS.

One pint flour, one tea-cup sugar, three eggs, one table-spoon
butter, flavor with lemon, mix into a batter same as for cake, and
bake in wafer-irons.

FRENCH CRACKERS.

One and a half pounds each of flour and sugar, three-fourths
pound butter, whites of five eggs ; before cooking wash over with
egg and dip in sugar.

EGG CRACKERS.

Six eggs, twelve table-spoons sweet milk, six table-spoons butter,
half tea-spoon soda; mold with flour half an hour, and roll thin. —
Mrs. J. S. Robimon.

CORN DODGERS.

To one quart corn meal add a little salt and a small table-spoon
lard ; scald with boiling water and beat hard for a few minutes ;
drop a large spoonful in a well-greased pan. The batter should be
thick enough to just flatten on the bottom, leaving them quite high
in the center. Bake in a hot oven.

CORN MUFFINS.

One quart sifted Indian meal, a heaping tea-spoon butter, one
quart milk, a salt-spoon salt, a third cup yeast, a table-spoon of
molasses; let it rise four or five hours, and bake in muffin-rings. —
Mrs. G. W. Mardiant, Buffalo, N. Y.

CORN ROLLS.

One pint of corn meal, two table-spoons sugar, one tea-spoon
salt, one pint boiling milk ; stir all together and let stand till cool.
Add three eggs well beaten, and bake in gem-pans. — Mrs. Ccupi. J. P.
Rea, Minneapolis, Minn.

>46 BREAKFAST XL TEA CAKES.

CORN MUSH.

Put four quarts fresh water in a kettle to boil, salt to suit the
taste; when it begins to boil stir in one and one-half quarts meal,
Jetting it sift through the fingers slowly to prevent lumps, adding
it a little faster at the last, until as thick as can be conveniently
stirred with one hand ; set in the oven in the kettle (or take out into
a pan), bake an hour, and it will be thoroughly cooked. It takes
corn meal so long to cook thoroughly that it is very difficult to boil
it until done without burning. Excellent for frying when cold.
Use a hard wood paddle, two feet long, with a blade two inches
wide and seven inches long, to stir with. The thorough cooking and
baking in oven afterwards, takes away all the raw taste that mush
is apt to have, and adds much to its sweetness and delicious flavor. —

Mrs. W. W. Woods.

FRIED MUSH.

A delicious breakfast relish is made by slicing cold mush thin and
frying in a little hot lard. Or dip in beaten eggs salted to taste,
then in bread or cracker crumbs, and drop in hot lard, like dough-
nuts.— Miss A. W. S., Nashvilk, Tenn.

ALABAMA JOHNNY-CAKE.

Cook a pint of rice till tender, add a table-spoon butter; when
cold add two beaten eggs and one pint meal, and when mixed spread
on an oaken board and bake by tipping the board up before the fire-
place. When done on one side turn over. The dough should be

spread half an inch thick.

JOHNNY-CAKE.

Two-thirds tea-spoon soda, three table-spoons sugar, one tea-spoon
cream of tartar, one egg, one cup sweet milk, six table-spoons Indian
meal, three table-spoons flour, and a little salt. This makes a thin

batter.

COLD-WATER GEMS.

With very cold or ice-water and Graham flour, and a little salt,

make a rather stiff batter ; heat and grease the irons, and bake
twenty minutes in a hot oven. — Mrs. 0. M. Scott.

GOOD GRAHAM GEMS.

Three cups sour milk, one tea-spoon soda, one of salt, one table-
spoon brown sugar, one of melted lard, one beaten egg ; to the egg

BREAKFAST AND TEA CAKES. 47

add the milk, then the sugar and salt, then the Graham flour (with
the soda mixed in), together with the lard; make a stiff batter, so
that it will drop, not pour, from the spoon. Have gem-pans very
hot, grease, till, and bake fifteen minutes in a hot oven. — Mrs. J. H. S.

MRS. BUXTON'S GRAHAM GEMS.

Take one egg and beat well, add pinch of salt, one quart butter-
milk or sour milk, and Graham flour enough to make a stiff batter;
add one heaping tea-spoon soda and stir thoroughly with a spoon ;
heat and grease gem-irons, and after dipping the spoon in cold
water, drop a spoonful of batter in each pan, repeating until all
are filled ; bake in a quick oven half an hour. This measure will

make a dozen.

SWEET-MILK GEMS.

Beat one egg well, add a pint new milk, a little salt, and Graham
flour until it will drop^off the spoon nicely; heat and butter the
gem-pans before dropping in the dough ; bake in a hot oven twenty
minutes. — Mrs. JR. L. Partridge.

GRAHAM MUFFINS.

Two cups of sour milk, two table-spoons brown sugar, a little salt,
one tea-spoon soda, sufficient Graham flour to make moderately stiff.
If not convenient to use sour milk, use sweet, adding cream of
tartar. — Mrs. H. B. Sherman.

GRAHAM MUSH.

Sift meal slowly into boiling salted water, stirring briskly until
it is as thick as can be stirred with one hand ; serve with milk or
cream and sugar, or butter and syrup. It is much improved by
removing from the kettle to a pan as soon as thoroughly mixed,
and steaming for three or four hours. It may also be eaten cold,
or sliced and fried like corn mush.

OAT-MEAL MUSH.

To two quarts boiling water, well salted, add one and a half cups
best oat meal (Irish, Scotch, Canadian or Akron are best) ; stir in
meal by degrees, and after stirring up a few times to prevent ita
settling down in a mass at the bottom, leave it to cook three hours
without stirring. While stirring in meal put inner kettle directly on

BREAKFAST AND TEA CAKES.

stove. (Cook iu a custard-kettle with water in outer kettle). To
cook for breakfast it may be put on over night, allowing it to boil
an hour or two in the evening, but it is better when freshly cooked.
Serve with cream and sugar. This is unsurpassed as a breakfast-
dish, especially for growing children, who need bone and muscle-
producing food. To be wholesome it must be well cooked, and not
the pasty, half-cooked mass usually served at boarding-houses.
There are a few persons with very deh'cate digestive powers,, who
should eat oat-meal only when thoroughly pearled, as the outer
husks of the grain irritate the coatings of the stomach. In lieu
of a custard-kettle the mush may be made in a pan or small tin
bucket, and then placed in a steamer and steamed two hours.

STEAMED OAT-MEAL.

To one tea-cup oat-meal add one quart cold water, tea-spoon salt,
put in steamer over a kettle of cold water, and steam one hour and
a half after meal begins to cook.

CRACKED WHEAT.

Two quarts salted water to two cups best white winter wheat;
boil two or three hours in a custard-kettle : Or, soak over night and
boil at least three-fourths of an hour : Or, put boiling water in a pan
or small tin bucket, set on stove, stir in wheat, set in steamer and
steam four hours: Or, make a strong sack of thick muslin or drilling,
moisten wneat with cold water, add a little salt, place in sack, leav-
ing half the space for wheat to swell in. Fit a round sheet of tin,
perforated with holes half an inch in diameter, to the inside of
ordinary kettle, so that it will rest two or three inches from the
bottom; lay sack on the tin, put in water enough to reach tin, and
boil from three to four hours, supplying water as -it evaporates.
Serve with butter and syrup, or cream and sugar. When cold, slice
and fry ; or warm with a little milk and salt in a pan greased with
a little butter; or make in griddle-cakes with a batter of eggs, milk,
and a little flour, and pinch of salt.

FINE WHITE HOMINY OR GRITS.

Take two cups to two quarts salted water, soak over night, and
boil three quarters of an hour in a custard kettle; serve with milk
and sugar, or when cold slice and fry.

FRITTERS. 49

FRITTERS.

Make fritters quickly and beat thoroughly. A good rule for
them is two eggs, one half-pint milk, one tea-spoon salt, and two
cups flour; have the lard in which to cook them nice and sweet and
hot. Clarified fat boils at about five hundred degrees — more than
double the heat of boiling water — and fat actually boiling will burn
to a cinder any thing that is dropped into it. The proper cooking
heat is three hundred and seventy-five degrees, and is indicated by
a blue smoke arising from the surface of the fat. When this point
is reached, the fat may be held at that degree of heat, and pre-
vented from burning by dropping into it a peeled potato or a piece
of hard bread, which furnishes something for the fat to act on.
The heat may also be tested by dropping in a tea-spoon of the bat-
ter ; if the temperature is right it will quickly rise in a light ball
with a splutter, and soon brown; take up carefully the moment they
are done, with a wire spoon ; drain in a hot colander, and sift pow-
dered sugar over them; serve hot. Pork fritters are made by
dipping thin bits of breakfast-bacon or fat pork in the batter: fruit
fritters by chopping any kind of fresh or canned fruit fine and mix-
ing it with batter, or by dipping quarters or halves in batter. The
fruit may be improved in flavor by sprinkling sugar and grated
lemon peel over it, and allowing it to remain two or three hours,
after which drain and dip as above. Batters for fritters should be
made an hour before using, as the grains of flour swell by standing
after being moistened, and thus become lighter. Add the whites
of eggs j ust before frying. It is better not to use sugar in batter,
as it tends to make it heavy. Sprinkle over them in the dish when

just ready to serve.

ALABAMA KICE FRITTERS.

Four eggs beaten very light, one pint milk, one cup boiled rice,
three tea-spoons baking-powder in one quart flour ; make into a
batter ; drop by spoonfuls into boiling lard. Sauce : One pound
of sugar, one and a half cups water, stick of cinnamon ; boil until
clear. — "Ruth Royal," Atlanta, Ga.

50 FRITTERS.

APPLE FRITTERS.

Make a batter in proportion of one cup sweet milk to two cups
flour, a heaping tea-spoon baking powder, two eggs beaten sep-
arately, one table-spoon sugar, and salt-spoon salt ; heat the milk
a little more than milk-warm, add slowly to the beaten yolks and
sugar, then add flour and whites of eggs; stir all together, and
throw in thin slices of good sour apples, dipping the batter up
over them; drop in boiling lard in large spoonfuls with piece of
apple in each, and fry to a light brown. Serve with maple syrup
or a nice syrup made of sugar. — Mrs. James Henderson.

CLAM FRITTERS.

Take raw clams, chopped fine, and make a batter with juice, an
equal quantity of sweet milk, four eggs to each pint of liquid, and
flour sufficient to stiffen ; fry like other fritters. — Mrs. H. B. S.

CORN OYSTERS.

To one quart grated corn add three eggs and three or four grated
crackers, beat well and season with pepper and salt; have ready in
skillet butter and lard or beef-drippings in equal proportions, hot
but not scorching ; drop in little cakes about the size of an oyster
{for this purpose using a tea-spoon); when brown turn and fry
on the other side, watching constantly for fear of burning. If the
fat is just the right heat, the oysters will be light and delicious,
but if not, heavy and "soggy." Serve hot and keep dish well cov-
ered. It is better to beat whites of eggs to a stiff froth and add
just before frying. — Mrs. V. G. Husk, Minneapolis, Minn.

CREAM FRITTERS.

One and a half pints flour, one pint milk, six well-beaten eggs,
one-half nutmeg, two tea-spoons salt, one pint cream ; stir the
whole enough to mix the cream ; fry in small cakes. — Mrs. M. K. P.

LEMON FRITTERS.

One-fourth pound of eggs, one-half pound flour, one-fourth
pound sugar (pulverized) ; beat the yolks well, add the flour and
enough fresh milk to make a stiff batter (about a gill of milk) ;
beat the whites stiff with the sugar, the juice of a lemon and some
of the yellow peel grated off, or a spoon of extract of lemon.

GRIDDLE-CAKES. 51

When ready to cook beat the whites well into the batter and pro-
ceed to cook. Have plenty of good lard, heated slowly ; just as it
begins to smoke, after bubbling, drop in by spoonfuls enough fritters
to fill the vessel without crowding. The cold batter will lower the
temperature of the fat sufficiently to keep it at proper cooking
heat. The fritters will begin to brown very quickly, and should be
turned with a wire spoon. If they begin to color dark brown
check the heat immediately. If these directions are followed ac-
curately, they may be lifted from the fat and laid upon a napkin or
folded paper comparatively free from grease. Dust the fritters
well with sugar and nutmeg, if agreeable. For supper eat them so,
but for dinner some nice sauce should be served. Some persons
substitute honey or maple syrup for sauce. Fritters bear a bad
reputation, but when properly made, and eaten occasionally for a
change, are quite as wholesome as many of the messes recommended

as food for dyspeptics.

VANITIES.

Beat two eggs, stir in a pinch of salt and a half tea-spoon
rose-water, add sifted flour till just thick enough to roll out, cut
with a cake-cutter, and fry quickly in hot lard. Sift powdered
sugar on them while hot, and when cool put a tea-spoon of jelly in
the center of each one. Nice for tea or dessert. — Mrs. D. C. Har-
rington,

GRIDDLE-CAKES.

Griddle-cakes should be well beaten when first made, and are
much lighter when the eggs are separated, whipping the yolks to
a thick cream, and adding the whites beaten to a stiff froth just
before baking. Some never stir buckwheat cakes after they have
risen, but take them out carefully with a large spoon, placing
the spoon when emptied in a saucer, and not back again into the
batter. In baking griddle-cakes have the griddle clean, and, if the
cakes stick, sprinkle on salt and rub with a coarse cloth before
greasing. Some prefer griddles made *of soap-stone, which need no

52 GRIDDLE-CAKES.

greasing. They need to be very hot, but greasing spoils them.
They are more costly and more easily broken than iron. Iron
griddles, if properly cared for, need washing but seldom. Imme-
diately after use they should be carefully wiped and put away out
of the dust, never to be used for any other purpose. Never turn
griddle-cakes the second time while baking, as it makes them
heavy, and serve the same side up as when taken from griddles.

BUCKWHEAT CAKES.

Buckwheat flour, when properly ground, is perfectly free from
•grits. The grain should be run through the smutter with a strong
blast before grinding, and the greatest care taken through the
whole process. Adulteration with rye or corn cheapens the flour,
but injures the quality. The pure buckwheat is best, and is un-
surpassed for griddle-cakes. To make batter, warm one pint sweet
milk and one pint water (one may be cold and the other boiling) ;
put half this mixture in a stone crock, add five tea-cups buckwheat
flour, beat well until smooth, add the rest of the milk and water,
•and last a tea-cup of yeast. Or, the same ingredients and propor-
tions may be used except adding two table-spoons of molasses or
sugar, and using one quart of water instead of one pint each of
milk and water. — Miss S. A. Melching.

HORSFORD BUCKWHEAT CAKES.

Mix " .over night," with warm water, a little salt, and a table-
spoon molasses, one pint buckwheat flour, to the usual consistency
of griddle-cakes. When ready to bake for breakfast, add one meas-
ure each of acid and soda (or two heaping tea-spoons acid and one
moderately heaping tea-spoon soda) of Horsford's Bread Prepara-
tion— thinning the batter if necessary — and bake immediately on a

hot griddle.

FRENCH PANCAKES.

Beat together till smooth six eggs and half a pound of flour, melt
four ounces butter and add to the batter, with one ounce of sugar
and half a pint of milk, and beat until smooth. Put a table-spoon
at a time into a hot frying-pan slightly greased, spreading the batter
evenly over the surface of the pan by tipping it about, fry to a light

GRIDDLE-CAKES. 53

brown, spread with jelly, roll it up, dust it with powdered sugar,
and serve hot.

BATTER CAKES.

Make a batter of one quart each of flour and sour milk, three
eggs beaten separately, a table-spoon of butter, and two level tea-
spoons soda. Pulverize the soda very fine before measuring, then
thoroughly mix with the flour. Add whites of eggs just before
baking on the griddle. Sweet milk may be used (with the other
ingredients in same quantity) with Horsford's Bread Preparation,
one measure each of soda and acid, which must be thoroughly
mixed with the flour. These may also be made without es^s.

•J OO

BREAD CAKES.

Take stale bread and soak over night in sour milk ; in the morn-
ing rub through a colander, and to one quart add the yolks of two
eggs, one tea-spoon salt, one tea-spoon soda, two table-spoons sugar,
and flour enough to make a batter a little thicker than for buck-
wheat cakes; add last the well-beaten whites of the eggs, and bake.

CRUMB GRIDDLE-CAKES.

The night before using put some bread crumbs to soak in one
quart of sour milk; in the morning rub through a sieve, and add
four well-beaten eggs, two tea-spoons soda dissolved in a little water,
one table-spoon melted butter, and enough corn meal to make them
the consistency of ordinary griddle -cakes. It is better to beat yolks
and whites separately, stirring the whites lightly in just before
baking. — Mrs. W. E. Scobey, Kaiikakee, 111.

CORN CAKES.

One pint corn meal, one of sour milk or buttermilk, one egg, one
tea-spoon soda, one of salt. A table-spoon of flour or corn starch
may be used in place of the egg; bake on a griddle.

FLANNEL CAKES.

Make hot a pint of sweet milk, and into it put two heaping table-
spoons butter, let melt, then add a pint of cold milk, the well-
beaten yolks of four eggs — placing the whites in a cold place — a
tea-spoon of salt, four table-spoons potato yeast, and sufficient flour
to make a stiff batter ; set in a warm place to rise, let stand three

54 YEAST.

hours or over night ; before baking add the beaten whites ; fry like
any other griddle-cakes. Be sure to make batter just stiff enough,
for flour must not be added in the morning unless it is allowed to

r<se again.

GRAHAM GRIDDLE-CAKES.

One quart Graham flour, one tea-spoon baking powder, three
eggs, *ud milk or water enough to make thin batter.

INDIAN PANCAKES.

One pint Indian meal, one tea:spoon salt, small tea-spoon soda;
pour on boiling water until a little thinner than mush ; let stand
until cool, add the yolks of four eggs, half a cup of flour in which
is mixed two tea-spoons cream tartar ; stir in as much sweet milk or
water as will make the batter suitable to bake; beat the whites
well, and add just before baking. — Mrs. W. W. Woods.

RICE GRIDDLE-CAKES.

Boil half a cup rice; when cold mix one quart sweet milk, the
yolks of four eggs, and flour sufficient to make a stiff batter; beat
the whites to a froth, stir in one tea-spoon soda, and two of cream
tartar; add a little salt, and lastly the whites of eggs; bake on a
griddle. A nice way to serve is to spread them while hot with but-
ter, and almost any kind of preserves or jelly ; roll them up neatly,
cut off the ends, sprinkle them with sugar, and serve immediately.
' — Mrs. Walter Mitchell, Gattipolis.

YEAST.

The best is potato yeast, because bread made witfc it is moister.
and there is no danger of injuring the flavor of the bread by ap
excess of yeast. Dry yeast should be made in May or June for
summer use, and in October for winter use. In hot and damp
weather, dry yeast sometimes loses its vitality ; however, many use
it on account of its convenience, since there is no danger of ite
souring in summer or freezing in winter. Soft hop or potato yeast

YEAST. 55

will keep in a cool place one or two weeks in warm weather, and in
cold weather five or six weeks, care being taken that it does not
freeze. Never add soda to yeast; if it becomes sour it will do to
start fresh yeast, but will never make good bread. Make yeast in
a * bright tin pan, kept for this purpose alone. When, it is risen
sufficiently, a thick white scum rises to the top. Keep in a stone
jar with a close-fitting cover, or in a jug, on the cellar bottom, or
in ice-chest, or in some other cool place. Always shake the jug
before taking out yeast for use. Leave cork loose for first twelve
hours. Extreme heat or freezing kills the plant, which grows while
fermentation goes on. The jar or jug, when emptied, should be
washed first in cold water, then in soap and water, and afterward
in hot water, which may be allowed to stand a half hour, when
pour out. Let jar cool, and it is ready for use. The cork or cover
needs the same careful attention. Many times the yeast is spoiled
by want of care and neatness in washing the yeast jar. Keep hops
in a paper sack in a dry, cool place. One pint of potato yeast,
one tea-cup of hop yeast, a piece of compressed yeast size of a
walnut, and one yeast cake, or two-thirds of a tea-cup of yeast
crumbs, are equal in strength.

DRY YEAST.

Boil two large potatoes and a handful of hops (the latter in a
bag) in three pints water; when done, take out potatoes, mash well,
add one pint flour, and pour boiling hot water over all; beat well
together, adding one table-spoon salt, one of ginger, and one-half
cup sugar ; when hike-warm add one cup good yeast and let stand
two days (or only one day, if very warm weather), stirring down
frequently; add good white corn meal until thick enough to make
into cakes about half an inch in thickness ; place to dry in the
shade (never expose to the sun or to stove heat) where the air will
pass freely, so as to dry them as soon as possible, as the fermentation
goes on as long as there is any moisture; turn the cakes frequently,
breaking them up somewhat, or even crumbling, so they will dry
out evenly and quickly ; when thoroughly dried put in a paper sack,
and keep in a dry place. A small cake will make a sponge suffi-
cient to bake five or six ordinary loaves. — Mrs. E. T. Carson.

56 YEAST.

FARMERS' YEAST.

A yeast which is especially good for the use of farmers, and
others who use a great deal of bread and bake frequently, is made
as follows: Take a handful of impressed or two ounces of pressed
hops (those showing the pollen dust are best), put them in one quart
of water, with four ordinary potatoes, and boil till the potatoes are
well cooked ; mash all together, and strain through a linen strainer,
add flour enough to make a thick batter ; a tea-spoon salt, a table-
spoon pulverized ginger and half a cup sugar ; set it back on the
fire and let it come to a boil, stirring constantly, and set by to cool ;
when only milk warm add a cup of old yeast, or two cakes grocers'
dry hop yeast, or half a cup bakers'. This will be light in two or
three hours. The yeast may be made perpetual, by saving a cup
when started, but it must be kept from freezing in winter and in a
cool place in summer. This is a good mode, and acceptable to all
who prefer yeast bread. — Mrs. H. Young,

HOP YEAST.

Place a handful of hops in two quarts of cold water, boil slowly
for a half hour, strain boiling hot on one pint flour and one table-
spoon salt (gradually at first in order to mix smoothly) ; wrhen luke-
warm add a half pint of yeast, and set in a warm place to rise.
When light, cover and keep in a cool place. — Mrs. M. J. Woods.

POTATO YEAST WITHOUT HOPS.

Four good-sized potatoes peeled, boiled and mashed, four table-
spoons white sugar, one of ginger, one of salt, two cups flour; pour
over this a pint of boiling water, and beat till all the lumps disap-
pear. After it has cooled, add to it one cup good yeast, and set
away to rise ; when risen put in glass or stone jar, cover and set
away in a cool place. — Mrs. George H. Rust,

POTATO YEAST.

Boil one cup hops in a sack in two quarts water for fifteen minutes ;
remove sack with hops, add immediately after grating (to prevent
their darkening) five good-sized Irish potatoes, peeled and grated
raw, one cup white sugar, one table-spoon salt, and one of ginger ;
stir occasionally and cook from five to ten minutes, and it will boil

YEAST. 57

tip thick like starch ; turn into a jar, and when just tepid in sum-
mer, or quite warm in winter, add one-half pint good yeast (always
save some to start with) ; set jar in a large tin pan, and as often as
it rises stir down until fermentation ceases, when it will be quite
thin*. Cover closely, and set away in a cool place, and it will keep
two weeks. When yeast smells sour but does not taste sour it is
.still good ; if it has no smell it is dead. One cup will make six
good-sized loaves. — Mrs. D. Buxlon.

POTATO YEAST.

Take as many hops as can be grasped in the hand twice, put one-
Lalf gallon water over them in a new coffee-pot kept for that pur-
pose, boil slowly for one hour. Do not tie them in a cloth to boil,
as that keeps the pollen (an important rising property) out of the
yeast. Pare and grate half a dozen large potatoes into a two gallon
stone crock, add a half cup sugar, table-spoon each of salt and
ginger, pour over this a half gallon of the boiling hop- water, stir-
ring all the time. When milk-warm, add one cup of good lively
yeast, set in a. warm place until it rises, and remove to the cellar or
:some other cool place. The boiling hop-water must be added to po-
tatoes immediately or they will darken, and darken the yeast. A
.good way to prevent the potatoes from darkening is to grate them
into a pan half filled with cold water. As grated the potatoes sink
to the bottom ; when done grating, pour off the water and add the
boiling hop-water. This is an excellent recipe, and the method
given for boiling hops is especially recommended.

YEAST.

Pare and boil four ordinary-sized potatoes, boiling at the same
time in a separate vessel a good handful of hops. When the pota-
toes are done, mash fine and add, after straining, the water in which
the hops were boile$ ; put into this one cup white sugar and one-
half cup salt, and add sufficient water to make one gallon ; when
cold add one cup of good yeast, let stand in a warm place for a few
hours until it will " sing" on being stirred, when it is ready for use.
Keep covered in a cellar or cool place. — Mrs. C. M.

58 YEAST.

YEAST WITHOUT YEAST.

This requires no yeast to raise it, and has been called the "best
yeast in the world." Monday morning, boil one pint hops in two-
gallons water for half an hour, strain into a crock and let the liquid
become lukewarm, add two even tea-spoons salt and half a pint
best brown sugar ; mix half a pint flour smooth with some of the
liquor, and stir all well together. On Wednesday, add three pounds
potatoes boiled and mashed, stir well and let stand till Thursday,
then strain and put in stone-jugs, but for the first day or two leave
the corks quite loose. Stir the yeast occasionally while making,
and keep near the fire. It should be made two weeks before using,
aud will keep any length of time, improving with age. Keep it m
a cool place, and shake the jug before pouring from it, but with
the cork out, holding the palm of the hand over the mouth to pre-
vent the escape of the yeast.

YAHOO YEAST.

Take a table-spoonful and a half of New Orleans molasses, and
add to it the same quantity of warm wrater. Stir in enough flour
to make a thin batter; set it in a warm place — not hot — and it will
soon begin to throw up bubbles on the top, and in a short time fer-
ment. Meanwhile, have all ready to make the yeast as soon as the
batter begins to work. Put a tea-cup of hops into a clean porce-
lain kettle, and add two quarts of boiling water. Set over the fire>
and boil steadily twenty minutes. Strain it, after boiling, into a
clean dish. Stir in a pint of flour and a table-spoonful of salt. Be
sure and stir it free from lumps. Set again over the fire, stirring
constantly, until it boils up and thickens. If too thick after it
boils up, pour in boiling water till it is about the consistency of
good starch. Then pour back into the bowl, cover over till rnilk-
'warm, then stir in the " risings" made of molasses, flour and water.
Set where it will be kept warm until it has risen and is quite light.
Then put into a jug, cork, and set in a cool place for use. — Mrs*
Clarkson, Bath Co., Ky.

CAKE-MAKING.

'* Let all things be done decently and in order," and the first to
put in order when you are going to bake is yourself. Secure the
iiair in a net or other covering, to prevent any from falling, and
brush the shoulders and back to be sure none are lodged there that
might blow off; make the hands and finger nails clean, roll the
-sleeves up above the elbows, and put on a large, clean apron. Clean
the kitchen table of utensils and every thing not needed, and pro-
vide every thing that will be needed until the cake is baked, not
forgetting even the broom-splints previously picked off the new
broom and laid away carefully in a little box. (A knitting-needle
may be kept for testing cake instead of splints.) If it is warm
weather, place the eggs in cold water, and let stand a few minutes,
-as they will then make finer froth ; and be sure they are fresh, as
they will not make a stiff froth from any amount of beating if old.
The cake-tins should be prepared before the cake, when baking
powder is used, as it effervesces but once, and there should be no
delay in baking, as the mixture should be made firm by the heat,
while the effervescing process is going on. Grease the pans with
fresh lard, which is much better than butter ; line the bottom with
paper, using six or eight thicknesses if the cake is large, and greas-
ing the top one well. (In some ovens, however, fewer thicknesses
•of paper would be needed on the bottom, and in some the sides
also should be lined with one or two thicknesses.) Sift flour and sugar
(if not pulverized), and measure or weigh. Firkin or very salt but*

159)

60 CAKE-MAKING.

ter should be cut in bits and washed to freshen a little; if very
hard, warm carefully, but in no case allow any of it to melt. Good
butter must be used, as the heat develops any latent bad qualities.
Use pulverized sugar for all delicate cakes; for rich cakes coffee-
crushed, powdered and sifted ; for dark cakes, the best brown
sugars are best; for jelly-cakes, light fruit-cakes, etc., granulated
and coffee "A" are best and most economical. Beat the yolks of
eggs thoroughly, and strain ; set the whites away in a cool place
until the cake is ready for them, then beat them vigorously in a cool
room, till they will remain in the dish when turned upside down.
Sift a part of the measured flour with the baking-powder or soda
and cream tartar through a hand-sieve (which should be among the
utensils of every housekeeper), and mix thoroughly with the rest of
the flour. In using new flour for either bread or cake-making, it
can be "ripened" for use by placing the quantity intended for bak-
ing in the hot sun for a few hours, or before the kitchen fire. In
using milk, note this : that sour milk makes a spongy, light cake mr
sweet milk, one that cuts like pound cake; remembering that with
sour milk soda alone is used, while with sweet milk baking powder
or soda and cream tartar are to be added.

Having thus gathered the material, cut butter (in cold weather)
into small pieces, and warm, not melt; beat the butter and sugar ta
a cream, add the milk in small quantities (never use fresh and stale
milk in same cake), next the yolks of eggs, then a part of the flour,
then a part of the whites, and so on until the whole is used ; lastly,
add the flavoring. Many good cake-makers first stir the milk and
flavoring into the creamed butter and sugar, then the yolks, next
the whites, and lastly the flour, first taking about two-thirds of it
and thoroughly mixing the baking powder through it; the re-
mainder of the flour is then left to be used at discretion. A little-
more or less flour may be needed, according to the climate, or ta
the kind of flour used, as the " New Process" flour requires one-
eighth less than other brands. There is great " knack" in beating-
cake; don't stir, but beat thoroughly, bringing the batter up from the
bottom of the dish at every stroke; in this way the air is driven inta
the cells of the batter, instead of out of them — but the cells will be-
finer if beaten more slowly at the last, remembering that the motio»

CAKE-MAKING. 61

should always be upward. In winter it is easier to beat with the
hand, but in summer a wooden spoon is better. An iron spoon
turns the mixture dark. Never beat a cake in tin, but use earthen
or stone\vare. Unskillful mixing, too rapid or unequal baking, or a
sudden decrease in heat before it is quite done, will cause streaks in
the cake. Always bake a small cake first, fill a patty, pan, or cover
to a baking-powder can, one-third full, and bake; then add more
or less flour as required. If the cake is hard and solid, it needs a
few tea-spoons of milk; if more flour is needed it will fall in the
middle and be spongy and crumbly. Powdered sugar may be-
sifted on the top of any cake while it is a little warm; if it dis-
solves add more when it is cold, keep some for that purpose in a
spice box with a perforated top. The white portion of orange or
lemon-peel should never be used; grate only the yellow. When
recipes call for soda and cream of tartar, baking powder may be
used by taking the same quantity as required of both, or Horsford's-
Bread Preparation will be found excellent. "Milk" always means-
Bweet milk. "A cup" always means a tea cup, not a coffee cup.
Sour milk may always be used instead of sweet, by using soda only.
The proportions of rising-powder to one quart of flour are three tea-
spoons baking-powder, or one tea-spoon soda and two tea-spoons-
cream tartar, or one measure each of Horsford's Bread Preparation,
or one pint sour milk and one level tea-spoon soda.

FRUIT CAKE.

Most ladies think fruit cake quite incomplete without wine or
brandy, but it can be made equally good on strictly temperance-
principles, by substituting one-third of a cup of molasses for a wine-
glass of brandy. The objection to the use of liquor in sauces does
not, however, hold good against that used in cake-making, as the
alcohol is converted to vapor by the heat and passes off with the
other gases. There are many, however, who object to the use of
liquors in any way, and to keeping them in the house, and such
will find the above an excellent and cheap substitute.

Raisins should never be washed, as it is difficult to dry out the
moisture absorbed by them, and every particle of moisture retained
tends to make the cake heavy. To remove the stems and ex-
traneous matter, place the raisins in a coarse tow-el and rub them i»

62 CAKE-MAKING.

this until as clean as rubbing will make them ; then pick over care-
fully, remove any steins or other defects which may be left. The
raisins should be prepared before the cake, and added the last thing
before putting in the oven, as, being heavy, they sink to the bottom
if allowed to stand. To seed, clip with the scissors, or cut with a
sharp knife. .Do not chop too fine; if for light fruit cake, seeding
is all that is necessary. Slice the citron thin, and do not have the

pieces too large, or they will cause the cake to break apart in cut-
ting. Currants should be kept prepared for use as follows : Wash
in warm water, rubbing well, pour off water, and repeat until the
water is clear; drain them in a sieve, spread on a cloth and rub
dry ; pick out bad ones, dry carefully in a cool oven or in the
"heater" (or in the sun and wind, with a thin gauze over them to
keep off flies, insects and dust), and set away for use. When the
fruit is all mixed, cream the butter and sugar — this is very im-
portant in all cakes — add the spices, molasses, or liquors, then the
milk (if any used), next the eggs well beaten, adding whites with
the flour, as previously directed. Always beat whites and yolks
separately if many eggs are used, but if only a few, it is just as well
to beat both together. Next add the flour (which in making black
fruit cake may be browned), prepared with baking powder or soda
and cream tartar, then the flavoring (lemon and vanilla, in equal
parts, make the best flavoring), and lastly the fruit dredged with a
very little flour. Some prefer to mix the fruit with all the flour.
When but little fruit is used it may be dropped into the dough after
it is in the pan, and pushed just beneath the surface, which pre-
vents it from settling to the bottom. The batter for fruit cake
should be quite stiff.

In making very large cakes that require three or four hours to
bake, an excellent way for lining the pan is the following: Fit three
papers carefully, grease thoroughly, make a paste of equal parts
Graham and fine flour, wet with water just stiff enough to spread
•easily with a spoon, place the first paper in the pan with the greased,
side down, and spread the paste evenly over the paper about as
thick as pie-crust. In covering the sides of the pan, use a little
paste to stick a portion of the paper to the top of the pan to keep it
from slipping out of place, press the second paper carefully into tts

CAKE-MAKING. 63

place, with the greased side up, and next put in the third paper as
you would into any baking-pan, and pour in the cake. Earthen
pans are used by some, as they do not heat so quickly and are less
liable to burn the cake.

When using a milk-pan or pans, without stems, a glass bottle filled
with shot to give it weight, and greased, may be placed in the center
of the pan, or a stem may be made of paste-board, rolled up, but
the latter is more troublesome to keep in place. The cake is apt to
burn around the edges before it is done unless there is a tube in the
center.

All except layer cakes should be covered with a paper cap, (or a
sheet of brown paper, which the careful housewife will save from
her grocers' packages), when first put into the oven. Take a square
of brown paper large enough to cover well the cake pan, cut off the
corners, and lay a plait on four sides, fastening each with a pin se-
as to fit nicely over the pan. This will throw it up in the center ,
so that the cover will not touch the cake. Save the cap, as it can be
used several times.

Before commencing, clean out the stove, take off the lids and brush
inside, rake it out underneath, get all the ashes out of the corners,
have the best of fuel at hand. Don't build a baking fire before it
is needed, have it only moderate, and add the extra fuel in time to

get it nicely burning.

THE OVEN.

Too much care can not be given to the preparation of the oven,
which is oftener too hot than too cool ; however, an oven too cold
at first will ruin any cake. Cake should rise and begin to bake
before browning much, large cakes requiring a good, steady, solid
heat, about such as for baking bread ; layer cakes, a brisk hot fire,
as they must be baked quickly. A good plan is to fill the stove
with hard wood (ash is the best for baking), let it burn until there
is a good body of heat, and then turn damper so as to throw the
heat to the bottom of oven for fully ten minutes before the cake is
put in. In this way a. steady heat to start with is secured. Gener-
ally it is better to close the hearth when the cake is put in, as this
stops the draft and makes a more regular heat Keep adding wood
in small quantities, for if the heat becomes slack the cake will be

64 CAKE-MAKING.

heavy. Great care must be taken, for some stoves need to have the
dampers changed every now and then, but as a rule more heat is
needed at the bottom of the oven than at the top. Many test their
ovens in this way : if the hand can be held in from twenty to thirty-
five seconds (or while counting twenty or thirty-five), it is a " quick"
oven, from thirty-five to forty-five seconds is " moderate," and from
forty-five to sixty seconds is " slow." Sixty seconds is a good oven
to begin with for large fruit cakes. All systematic housekeepers
will hail the day when some enterprising, practical "Dixie" girl
shall invent a stove or range with a thermometer attached to the
oven, so that the heat may be regulated accurately and intelligently.
If necessary to move the cake while baking, do it very gently. Do
not open the oven door until the cake has had time to form, and
do not open it oftener than necessary, then be careful to close it
quickly and gently, so as not to jar the cake. Be sure the outside
door of the kitchen is closed so that no cold air may strike it. If
the oven bakes too hard on the bottom, place the grate under the
pali ; if too hot on top, set a pie-pan of water on the top grate. If
one side bakes faster than the other, turn very gently. Be careful
not to remove from the oven until done ; test thoroughly before re-
moving, for if the cooler air strikes it before it is done, it is certain
to fall. Allow about thirty minutes for each inch of thickness in
a quick oven, and more time in a slow one. Test with a broom-
splint or knitting-needle, and if the dough does not adhere, it is
done. Settling away from the pan a little, and stopping its ' ' sing-
ing," are other indications that the cake is ready to leave the oven.
When removed, set the cake, while in the pan, on an inverted sieve
to cool ; this secures a free circulation of air all round it, and cools
it evenly. It should remain in the pan at least fifteen minutes after
taking from the oven, and it is better to leave the "cap" on until
the cake is carefully removed from the pan and set away, always
right side up. A tin chest or stone jar is best to keep it in. Coffee
•cake should be put away before it is cold, and so closely wrapped
in a large napkin that the aroma will not be lost.

SPONGE AND WHITE CAKES.

The good quality of all delicate cake, and especially of sponge-
cake, depends very much upon its being made with fresh eggs. It cax

CAKE-MAKING. 65

never be perfect unless pulverized sugar is used. It must be quickly
put together, beaten with rapidity, and baked in a rather quick
oven. It is made "sticky "and less light by being stirred long.
There is no other cake so dependent upon care and good judgment
in baking as sponge-cake. In making white cake, if not convenient
to use the yolks that are left, they will keep for several days if
thoroughly beaten and set in a cool place. The whites of eggs, when
not used, must not be beaten, but will keep for several days if set in
a cool place. The white or yolk of a medium-sized egg weighs one
ounce, a fact that it is convenient to know, as sometimes the white
or yolk of one or more eggs is wanted from several that have been
put away together. Whenever it is necessary to cut a cake while
warm, do it with a warm knife. To prepare cocoa-nut, cut a hole
through the meat at one of the holes in the end, draw off the milk,
pound the nut well on all sides to loosen the meat, crack, take out
meat, and set the pieces in the heater or in a cool, open oven over
night, or for a few hours, to dry, then grate ; if all is not used,
sprinkle with sugar (after grating) and spread out in a cool, dry
place, and it will keep for weeks.

ANGEL'S FOOD.
Use the whites of eleven eggs, one and a half tumbler of sifted

granulated sugar, one tumbler sifted flour, one tea-spoon of vanilla,
one tea-spoon of cream tartar; sift the flour four times, then add
the cream tartar and sift again — but measure it before putting in the
cream of tartar — sift the sugar and measure it ; beat the eggs to a
stiff froth on a large platter ; on the same platter add the sugar
lightly, then the flour very gently, then the vanilla ; do not stop
beating until you put it in the pan to bake. Bake forty minutes
in a moderate oven, try with a straw and if too soft let it remain a
few minutes longer. Do not open the oven until the cake has been
in fifteen minutes. Turn the pan upside down to cool, and when
cold, take out by loosening around the sides with a knife, and then
ice ; use a pan that has never been greased. The tumbler for meas-
uring must hold two and one-fourth gills. The pans have feet.

ICING. --Whites of two eggs, two tea-cups granulated sugar;
boil the sugar until clear with just enough water to moisten it.
Having beaten the eggs to a stiff froth, pour boiling syrup very
5

66 CAKE-MAKING.

slowly over them. Dissolve one-half tea-spoon of citric acid in a
small table-spoon of water, and put enough in to make a pleasant
tart — add a little essence of lemon.

BUFORD CAKE.

One cup butter, two of white sugar, four of sifted flour, five eggs
beaten separately, one cup sour milk, tea-spoon soda, pound seeded
raisins chopped a little ; beat the butter and sugar to a cream, add
the yolks and milk, and stir in the flour with soda well mixed
through it ; then add the white of the eggs beaten to a stiff froth,
and lastly the raisins dredged with a little flour ; bake one and one-
half hours. Use coffee-cups to measure. This makes a cake for a
six quart pan. —

ALMOND, HICKORY-NUT OR COCOA-NUT CAKE.
One pound flour, half tea-spoon salt, fourth pound butter, pound*
of sugar, tea-cup sour cream, four eggs, lemon flavor to taste, and
a tea-spoon soda dissolved in two tea-spoons hot water; mix all
thoroughly, grate in the white part of a cocoa-nut, or stir in a pint
of chopped hickory-nuts, or a pint of blanched almonds pounded*
— Mrs. J. W. Grubbs, Richmond.

BLACK CAKE.

One pound powdered white sugar, three-quarters pound butter,
pound sifted flour (brown or not as preferred), twelve eggs beaten
separately, two pounds raisins stoned and part of them chopped,
two of currants carefully cleaned, half pound citron cut in strips,
quarter ounce each of cinnamon, nutmeg and cloves mixed, wine-
glass wine and one of brandy ; rub butter and sugar together, add
yolks of eggs, part of flour, the spice, and whites of eggs well
beaten ; then add remainder of flour, and wine and brandy ; mix
all thoroughly together ; cover bottom and sides of a four-quart
milk-pan with buttered white paper, put in a layer of the mixture,
then a layer of the fruit (first dredging the fruit with flour), until
pan is filled up three or four inches. A small cup of Orleans mo-
lasses makes the cake blacker and more moist, but for this it is not
necessary to add more flour. Bake three and one-half or four
hours in a slow oven. This is excellent. — Mrs. M. M. Munsell, Del*
aware.

CAKE-MAKING. 67

BLACK CAKE.

One pound flour, one of currants, one of raisins, one of sugar,
half pound citron, half pound chopped figs, three-fourths pound
butter, ten eggs leaving out two whites, tea-cup molasses, one of
sour cream and soda, one gill brandy or good whisky, half cup cin-
namon, two table-spoons allspice and cloves, four table-spoons jam.
— Mrs. Gov. Kirkwood, loiva.

BLACK CAKE.

Two cups brown sugar, one and one-half cups of butter, six eggs
beaten separately, three cups flour (brown the flour), two table-
spoons molasses, one of cinnamon, one tea-spoon mace, one of cloves,
two cups sweet milk, two pounds raisins, two of currants, a half
pound citron, one tea-spoon soda, two of cream tartar. Bake three
hours. — Mrs. A. B. Morey.

BREAD CAKE.

Three coffee-cups yeast dough, light enough to bake for bread,
two and two-thirds cups sugar, one cup butter, three eggs, one
nutmeg ; put all together, and work with the hands until smooth
as pound-cake. It is very important that all should be mixed very
thoroughlv with the lisiit dough. Add raisins and as much fruit

o */ o

as desired, and let rise half an hour in the pans in which you bake.
The oven should be about right for bread. This is easily made,
and is quite as nice as common loaf-cake. — Mrs. Ghas. Fidlingfon.

BREAD CAKE.

Two cups light bread dough, one and one-half cups sugar, half
•cup butter, three table-spoons sour milk in which has been dis-
solved half tea-spoon soda, half a grated nutmeg, tea-spoon cinna-
mon, cup raisins chopped a little and floured ; stir all well together,
adding fruit lastly; let rise half an hour and bake in a moderate
oven. — Mrs. Hartle, Massitton.

BRIDE'S CAKE.

Whites of twelve eggs, three cups sugar, small cup butter, a cup
sweet milk, four small cups flour, half cup corn starch, two tea-
spoons baking powder, lemon to taste. Adding a cup citron sliced

68 CAKE-MAKING.

thin and dusted with flour, makes a beautiful citron cake. —
Harvey Clark, Piqua.

WHIPPED-CREAM CAKE.

One cup sugar, two eggs, two table-spoons softened butter and
four of milk ; beat all well together ; add a cup of flour in which
has been mixed tea-spoon cream tartar and half tea-spoon soda.
Bake in rather small square dripping-pan. When cake is cool have
ready a half pint sweet cream whipped to a stiff froth, sweeten and
flavor to taste, spread over cake and serve while fresh. The cream
will froth easier to be made cold by setting on ice before whipping.
— Mrs. Win. Brown,

CORN-STARCH CAKE.

Two coffee-cups pulverized sugar, three-fourths cup butter, cup
corn starch dissolved in a cup of sweet milk, two cups flour, whites
of seven eggs, two tea-spoons cream tartar, tea-spoon soda mixed
thoroughly with the flour ; cream butter and sugar, add starch and
milk, then add the whites and flour gradually until all is used.
Flavor with lemon or rose. — Mrs. W. P. Anderson.

COFFEE CAKE.

Two cups brown sugar, one of butter, one of molasses, one of
strong coffee as prepared for the table, four eggs, one tea-spoon
saleratus, two of cinnamon, two of cloves, one of grated nutmeg,
pound raisins, one of currants, four cups flour. — Mrs. Wm. Skinner,
Battle Greek,

COFFEE CAKE.

One cup brown sugar, cup molasses, half cup butter, cup strong
coffee, one egg or yolks of two, four even cups flour, heaping tea-
spoon soda in the flour, .table-spoon cinnamon, tea-spoon cloves, two
pounds raisins, fourth pound citron. Soften the butter, beat with
the sugar, add the egg, spices, molasses, and coffee, then the flour,
and lastly the fruit dredged with a little flour. Bake one hour in
moderate oven, or make in two small loaves which will bake in a
short time. This may be made without the egg. — Mrs. D. Buxton.

CAKE-MAKING. 69

COCOA-NUT CAKE.

One cup butter, three of sugar, one of sweet milk, four and a
half of flour, four eggs with whites beaten to a stiff froth, a tea-
spoon soda, two of cream tartar, one grated cocoa-nut. — Mrs. J.
Holland,

CARAMEL CAKE.

One cup butter, two of sugar, a scant cup milk, one and a half
cups flour, cup corn starch, whites of seven eggs, three tea-spoons
baking powder in the flour ; bake in a long pan. Take half pound
brown sugar, scant quarter pound chocolate, half ^up milk, butter
size of an egg, two tea-spoons vanilla ; mix thoroughly and cook as
syrup until stiff enough to spread ; spread on cake and set in the
oven to dry. — Mrs. George Sever.

CINCINNATI CAKE.

Pour over one pound fat salt pork, chopped fine and free from
lean and rind, one pint boiling water, let stand until nearly cold ;
add two cups brown sugar, one of molasses, one table-spoon each
of cloves and nutmeg, and two of cinnamon, two pounds raisins,
fourth pound citron, half glass brandy, three tea-spoons of baking
powder, and seven cups of sifted flour. Bake slowly two and a
half hours. This is excellent, and requires neither butter or eggs.
— Mrs. G. E. Kinney.

CHOCOLATE CAKE.

One cup butter, three of brown sugar, one of sweet milk, four of
flour, yolks of seven eggs, nine table-spoons grated Baker's choco-
late, three tea-spoons baking powder. This may be baked as a
layer cake, making a white cake of the whites -of the eggs, baking
in layers, and putting them together with frosting, alternating the
layers. — Mrs. Frank Woods Robinson, Kenton.

DELICATE CAKE.

Three cups flour, two of sugar, three-fourths cup sweet milk,
whites of six eggs, half cup butter, tea-spoon cream tartar, half
tea-spoon of soda. Flavor with lemon. Good and easily made. —
Mary E. Miller.

70 CAKE-MAKING.

EVERLASTING CAKE.

Beat together the yolks of six eggs and three-fourths of a pint
white sugar, add one and a half pints blanched and shelled almonds,
half pound sliced citron well floured, and the whipped whites with
one and a half pints sifted flour ; pour one and a half inches thick
in well-greased dripping pans, bake in a quick oven, and, when done,
cut slices one inch thick across the cake, turn each slice over on its
side, return to oven and bake a short time. When cold place in a
tin box. These will keep a year and a half or more, and are nice
to have in sto.e. — Mrs. J. S. Williams, Brooklyn.

EGOLESS CAKE.

One and a half tea-cups sugar, one of sour milk, three (level) of
sifted flour, half cup butter, tea-spoon soda, half tea-spoon cinna-
mon, half tea-spoon grated nutmeg, tea-cup raisins chopped and
well floured. — Miss Louise Skinner.

OLD HARTFORD ELECTION CAKE.

Five pounds sifted flour, two of butter, two of sugar, thre gills
distillery yeast or twice the quantity of home brewed, four eggs, gill
of wine, gill of brandy, one quart sweet milk, half an ounce of nut-
meg, two pounds raisins, one of citron ; rub the butter and flour
together very fine, add half the sugar, then the yeast and half the
milk (hot in winter, blood- warm in summer), then add the eggs,
then remainder of the milk, and the wine; beat well and let rise in
a warm place all night ; in the morning beat a long time, adding
brandy, sugar, spice, and fruit well floured, and allow to rise again
very light, after which put in cake pans and let rise ten or fifteen
minutes ; have the oven about as hot as for bread. This cake will
keep any length of time. For raised cakes use potato yeast if fresh
made ; it is always a perfect success. This recipe is over one hun-
dred years old. — Mrs. Eliza Burnham, Milford Center.

APPLE FRUIT CAKE.

One cup butter, two of sugar, one of milk, two eggs, tea-spoon
soda, three and a half cups flour, two of raisins, three of dried
apples soaked over night and then chopped fine and stewed two
hours in two cups molasses ; beat butter and sugar to a cream, add
milk, in which dissolve soda, then the beaten eggs and flour, and

CAKE-MAKING. 71

lastly the raisins and apples well stirred in ; pour in pan and bake
an hour and a half. — Mrs. C. M. Ingman.

FRUIT CAKE.

One cup butter, one of brown sugar, half pint molasses, two eggs,
cup sour milk, tea-spoon soda, pound of flour, one of currants, one
and a half pounds raisins. Flavor to taste. This has been thor-
oughly tested, and is a great favorite. — Mrs. M. E. Nicely.

FRUIT CAKE.

Twelve eggs, one and a half pounds each of butter, sugar and
flour, two pounds each of raisins and currants, one pound citron,
one half-pint molasses, one ounce each of nutmeg, mace and cloves,
one and a half glasses of jelly (grape is best), one-fourth pint each
of wine and brandy, more flour if needed. Put dough in pans,
set in steamer, taking care that the cover is made to fit very tight ;
if necessary put cloth under the lid and shut it down on it, taking
care that it does not touch the cake, or lay several thicknesses of
cloth over the lid. Steam two hours and bake one hour. — Chas.

Cyphers, Minneapolis, Minn.

FRUIT LOAF CAKE.

One cup butter, two of brown sugar, one of New Orleans molas-
ses, one of sweet milk, three eggs, five cups sifted flour, two tea-
spoons cream tartar in the flour, tea-spoon soda in the milk, table-
spoon cinnamon, one nutmeg, one pound raisins, one of currants,
quarter pound citron (citron may be omitted, and half the quantity
of raisins and currants will do). Put flour in a large crock, mix
well with cream tartar, make a well in the center, put in other ingre-
dients, having warmed the butter and molasses a little ; mix well
together with the hands, putting in the fruit last after it has been
floured ; bake two hours in a moderate oven. This will make two
common-sized loaves. — Mrs. N. S. Long.

FRUIT CAKE.

Three pounds butter, three of brown sugar, beaten to a cream,
three of flour, six of currants, six of raisins, after seeds are removed,
one of citron sliced thin, three glasses brandy, twenty-eight eggs,
one ounce cinnamon, one of grated nutmeg, three-quarters ounce
cloves, half ounce mace ; roll the raisins, currants and citron in
part of the flour. — Miss H. D.

72 CAKE-MAKING.

FRUIT CAKE.

One pound brown sugar, one of butter, one of eggs, one of flour,
two of raisins, two of currants, half pound citron, a nutmeg, table-
spoon cloves, one of allspice, half pint brandy, and two tea-spoons
baking-powder. After baking, while yet warm, pour over cake a
half pint wine. This makes the cake delicious. — Miss Angie Shinner,

Somerset.

EXCELLENT FRUIT CAKE.

One and a half pounds raisins, one and a fourth pounds currants,
three-fourths pound citron, pound butter, pound sugar, one and a
fourth pounds flour, ten eggs, two table-spoons lemon, two tea-spoons
yeast powder ; mix a fourth pound of the flour in the fruit. — Mrs.
J. W. Grubbs,

•

POOR MAN'S FRUIT CAKE.

One and a half cups brown sugar, two of flour, one each of but-
ter and chopped raisins, three eggs, three table-spoons sour milk,
half tea-spoon soda, half cup blackberry jam. This is excellent as
well as economical. — Mrs. J. S. Robinson,

SCOTCH FRUIT CAKE.

A cup butter, two of white sugar, four of sifted flour, three-
fourths cup sour milk, half tea-spoon soda, nine eggs beaten separ-
ately, one pound raisins, half pound currants, a fourth pound citron;
cre:im the butter and sugar, add milk gradually, then beaten yolks
of eggs, and lastly, while stirring in flour, the whites well whipped.
Flavor with one tea-spoon lemon, and one of vanilla extract, and
have raisins chopped a little, or, better still, seeded, and citron
sliced thin. Wash and dry currants before using, and flour all fruit
slightly. In putting cake in pan, place first a thin layer of cake,
then sprinkle in some of the three kinds of fruit, then a layer of
cake, and so on, always finishing off with a thin layer of cake. Bake
in a moderate oven for two hours. Tested by many and has never
failed. — Mrs. J. H. Shearer.

THANKSGIVING FRUIT CAKE.

Six pounds flour, three of butter, three and a half of sugar, an
ounce mace, two glasses wine, two glasses brandy, four pounds
raisins, half pound citron, six eggs, one pint yeast, small tea-spoon

CAKE-MAKING. 73

soda put in at last moment. After tea, take all the flour (except
one plate for dredging raisins), a small piece butter, and a quart or
more of milk, and mix like biscuit ; then mix butter and sugar, and
at nine o'clock in the evening, if sufficiently light, put one-third of
butter and sugar into dough ; at twelve add another third, and very
early in the morning the remainder ; about eleven o'clock, if light
enough, begin kneading, and continue for an hour, adding mean-
while all the other ingredients. This will make seven loaves. —
Mrs. Woodworth, Springfield.

CHOICE FIG CAKE.

A large cup butter, two and a half of sugar, one of sweet milk,
three pints flour with three tea-spoons baking-powder, whites of six-
teen eggs, a pound and a quarter of figs well floured and cut in
strips like citron ; no flavoring. — Mrs. A. B. Morey.

GROOM'S CAKE.

Ten eggs beaten separately, one pound butter, one of white sugar,
one of flour, two of almonds blanched and chopped fine, one of
seeded raisins, half pound citron, shaved fine ; beat butter to a
cream, add sugar gradually, then the well-beaten yolks ; stir all till
very light, and add the chopped almonds ; beat the whites stiff and
add gently with the flour ; take a little more flour and sprinkle over
the raisins and citron, then put in the cake-pan, first a layer of cake
batter, then a layer of raisins and citron, tfaeii cakfe, and so on till
all is used, finishing off with a layer of cake. Bake in a moderate
oven two hours. — Mary Wikox, Dalton.

HARD-MONEY CAKE.

Gold Part— Yolks of eight eggs, scant cup butter, two of sugar,
four of flour, one of sour milk, tea-spoon soda, table-spoon corn
starch ; flavor with lemon and vanilla.

Silver Part. — Two cups sugar, one of butter, four (scant) of flour,
one of sour milk, tea-spoon soda, table-spoon corn starch, whites of
eight eggs ; flavor with almond or peach. Put in pan, alternately,
one spoonful of gold and one of silver. — Miss Emma Fisher.

OLD HICKORY CAKE.

One cup sugar, half cup butter, three eggs beaten well together,
level tea-spoon soda stirred in half cup sour milk, two small cups

74 CAKE-MAKING.

flour ; flavor with lemon, pour in small dripping-pan, bake hair
hour, and cut in squares. This cake is always elected for a " second
term." — Miss Flora Ziegler, Columbus.

HICKORY-NUT CAKE.

Two cups sugar, one of milk, two-thirds cup butter, three of flour,
three eggs, two tea-spoons baking-powder, a cup nut-kernels cut
fine. Tried, and not found wanting. — Mrs. Judge West, BeUefontaine.

HICKORY-NUT CAKE.

A cup butter, two of sugar, three of flour, one of sweet milk,
whites of seven and yolks of two eggs, a tea-spoon soda, two of
cream tartar, one pint hickory-nut meats rolled and sprinkled with
flour ; beat the whites to a stiif froth. Rich and excellent — Mrs.

A. B. Morey.

IMPERIAL CAKE.

One pound butter and one of sugar beaten to a cream, one pound
flour, the grated rind and juice of a lemon, nine eggs, one and a
quarter pounds almonds before they are cracked, half pound citron,
half pound raisins ; beat the yolks light, add sugar and butter, then
the whites beaten to a stiff froth, and the flour, reserving a part for
the fruit, and, lastly, the nuts blanched, cut fine and mixed with
fruit and the rest of the flour. This is very delicious, and will keep
for months. — Mrs. E. R. May, Minneapolis, Minn.

LADY'S CAKE.

One-half cup butter, one and a half of sugar, two of flour, nearly
one of sweet milk, half tea-spoon soda, one of cream tartar, whites
of four eggs well beaten ; flavor with peach or almond. — Mss M.

E. W., Madison.

YELLOW LADY'S CAKE.

One and a half cups flour, one of sugar, half cup butter, half
cup sweet milk, tea-spoon soda, two tea-spoons cream tartar, yolks
of four eggs, tea-spoon vanilla. — Olivia S. Hinman, Battle Creek,

Mich.

LEMON CAKE.

One pound flour, one of sugar, three-fourths pound butter, seven
eggs, juice of one and rind of two lemons. The sugar, butter and
yolks of eggs must be beaten a long time, adding, by degrees, the

CAKE-MAKING. 75

flour, and the whites of eggs. last. A tumbler and a half of sliced
citron many be added. This keeps well. — Miss M. B. FuUington,

AUNT HETTIE'S LOAF CAKE.

Two cups sugar and one of butter beaten to a cream, three eggs,
the whites beaten separately, three cups flour with one tea-spoon
cream tartar stirred in, yolks of the eggs stirred well with the sugar
and butter; now add two cups more flour with one tea-spoon
cream tartar, one cup sweet milk and the whites of the eggs, and
then stir again ; add one nutmeg, one pound raisins or currants
dredged with flour, one tea-spoon soda dissolved in four table-spoons
of water. This makes two nice loaves, and is excellent.

FRENCH LOAF CAKE.

Five cups sugar, three of butter, two of milk, ten of flour, six
eggs, three nutmegs, pound seeded raisins, a grated lemon, small
tea-spoon soda, wine-glass wine, one of brandy, or, two-thirds of a
cup of Orleans molasses. — Mrs. A. S. Chapman.

OLD-FASHIONED LOAF CAKE.

Three pounds (three quarts sifted and well heaped) flour, one and
a fourth pounds (a rounded pint of soft) butter, one and three-
fourths pounds (one quart) sugar, five gills new milk, half pint
yeast, three eggs, two pounds raisins, tea-spoon soda, gill of brandy
or wine, or a fourth pint of molasses, two tea-spoons cinnamon and
two or nutmeg. Scald tlie milk, cobi 10 trtoou -rrnrni, nttu tneyettcsv,
then the flour, to which all the butter and half the sugar have been
added ; then mix together, and let rise until light. It is better to
set this sponge over night, and in the morning add the other ingre-
dients (flouring raisins), and let rise again. When light, fill baking-
pans and let rise again. Bake in a moderate oven. This recipe
makes three large loaves, and is a standard, economical loaf-cake. —
Mrs. Ex-Gov. John J. Bagley, Mich.

MARBLE CAKE.

White Part. — Whites of seven eggs, three cups white sugar, one
of butter, one of sour milk, four of flour, sifted and heaping, one
tea-spoon soda ; flavor to taste.

Dark Part. — Yolks of seven eggs, three cups brown sugar, one of
butter, one of sour milk, four of flour, sifted and heaping, one

76 CAKE-MAKING.

table-spoon each of cinnamon, allspice and cloves, one tea-spoon
soda ; put in pans a spoonful of white part and then a spoonful of
dark, and so on. Bake an hour and a quarter. U<e coffee-cups to
measure. This will make one large and one medium cake. The
white and dark parts are alternated, either by putting in a >p<xwfuJ
of white, then of dark, or a layer of white and then of darx. part,
being careful that the cake may be nicely " marbleized." — J//v*. M
E. Smith, Cleveland.

MARBLED CHOCOLATE CAKE.

Make a batter as for white cake, take out one tea-cup, add to it
five table-spoons of grated chocolate, moisten with milk, and flavoi
with vanilla ; pour a layer of the white batter into the baking-pan,
then drop the chocolate batter with a spoon in spots, and spread the
remainder of the white batter over it. — Jkfrs. Sarafi Phelps, Spring-
field, Ohio.

ONE-EGG CAKE.
One half cup butter, one and a half cups sugar, three of flour,

one of sweet milk, one egg, tea-spoon soda, two tea-spoons
cream tartar in the flour, cup raisins chopped fine. — Mrs. A. S. C.

ORANGE CAKE.

Two cups sugar, four eggs, leaving out the whites of two, half
cup butter, one of water, two tea-spoons baking-powder, three cups
flour, juice, grated rind, and pulp of one orange; use the remain-
ing whites for frosting the top. — Mrs. D. B

CITRON POUND CAKE.

One pound sugar, one of flour, three-fourths pound butter, eight
large or ten small eggs, one and a fourth pound citron finely
shredded; cream butter and sugar, add the yolks, the nthe flour
and well -.whipped whites; put layer of batter in cake-pan and
sprinkle thickly with citron, then another layer of batter, etc., till
pan is filled. Bake slowly one and a half to tv^o hours. — Mrs. J.

M. Southard.

PYRAMID POUND CAKE.

One pound sugar, one of butter, one of flour, ten eggs; bake in
a dripping-pan one inch in thickness; cut when cold into pieces
three and a half inches long by two wide, and frost top and sides;

CAKE-MAKING. 77

form on the cake stand in pyramid before the icing is quite dry by
laying, first in a circle, five pieces with some space between them;
over the spaces between these lay five other pieces, gradually draw-
ing in the column and crowning the top with a bouquet of flowers.

— Mrs. Dr. Thompson.

WHITE POUND CAKE.

One pound sugar, one of flour, half pound butter, whites of six-
teen eggs, tea-spoon baking-powder sifted thoroughly with the flour;
put in cool oven with gradual increase of heat. For boiled icing
for the cake, take three cups sugar boiled in one of water until
clear; beat whites of three eggs to very stiff froth, and pour over
them the boiling liquid, beating all the time for ten minute ; frost
while both cake and icing are warm. — Mrs. Ada Estelle Sever, Cedar

Rapids, Iowa.

RICE CAKE.

One pound sugar, a pound of ground rice, half pound butter,
nine eggs, rose-water to taste ; add a little salt, beat butter and
sugar together, add rose-water, salt and eggs, lastly the rice ; bake
in shallow pans. — Governor Rice, Mass.

SPONGE CAKE.

Three eggs, one and a half cups powdered sugar, two of sifted
flour, two tea-spoons cream tartar, half cup cold water, tea-spoon
soda, grated rind and half the juice of one lemon ; bake in dripping-
pan. — Mrs. Eliza J. Starr.

SPONGE CAKE.

Twelve eggs, pint pulverized sugar, one of flour, measured before
sifting, small tea-spoon salt, heaping tea-spoon baking powder, es-
sence of lemon for flavor; beat the whites to a very stiff froth, and
add sugar ; beat the yolks, strain and add them to the whites and,
sugar, and beat the whole thoroughly ; mix baking-powder and salt
in the flour and add last, stirring in small quantities at a time ; bake
one hour in a six-quart pan in a moderate oven. This makes one
very large cake. By weight use one pound pulverized sugar and
three-fourths pound flour. — Miss S. Alice Melcking.

SPONGE CAKE.

One pound sugar, one of flour, ten eggs; stir yolks of eggs and
eugar till perfectly light; beat whites of eggs and add them with

78 CAKE-MAKING.

the flour after beating together lightly; flavor with lemon. Three
tea-spoons baking-powder in the flour will add to its lightness, but
it never fails without. Bake in a moderate oven. — Mrs. Mar?
Reynolds, Hamilton.

MRS. JENNISON'S SPONGE CAKE.

One lemon, three gills flour, one pint sugar, eight eggs; beat the
yolks of the eggs thoroughly, add the sugar little by little, and the
grated rind of the lemon ; beat the whites of the eggs to a stiff
froth, and add them alternately with the flour, beating very gently
and barely long enough to mix well; when part of the flour is in,
add the lemon juice. Bake twenty minutes, in small loaves. — In
ike Kitchen.

PHIL SHERIDAN CAKE.

Four cups fine white sugar, five of sifted flour, one of butter, one
and a half of swreet milk, one tea-spoon soda dissolved in the milk,
two of cream tartar, whites of sixteen eggs; stir sugar and butter
to a cream, then add whites of eggs beaten to a stiff froth, next add
flour, then the milk and soda; stir several minutes, and then add
cream tartar and flavoring. This makes a large cake. — Mrs. Mary
S. Moore, Granvitte.

SPICE CAKE.

Three pounds seedless raisins, one and a half pounds citron, one;
pound butter, two and a half coffee-cups sugar, two of sweet milk,,
four of flour, six eggs, two large tea-spoon's baking-powder, three
tea-spoons cinnamon, two of mace. — Mrs. Gov. Potts, Montana.

SNOW CAKE.

Half tea-cup butter, one of sugar, one and a half of flour, half
cup sweet milk, whites of four eggs, tea-spoon baking-powder ; flavor
with lemon. — Mrs. Wm. Patrick, Midland, Mich.

SNOW CAKE.

Whites often eggs beaten to a stiff froth, sift lightly on this one
and a half cups fine white or pulverized sugar, stir well, and add cup
flour mixed with tea-spoon cream tartar; flavor with lemon or
vanilla. — Mrs. Dr. Koogler, Connersville, Ind.

CAKE-MAKING. 79

TEN-MINUTE CAKE.

One-fourth pound butter, a little less than a pound flour, the
same of sugar, six eggs beaten separately; flavor with mace and
bake in muffin-rings. — Mrs. S. C. Lee, Baltimore, Md.

TILDEN CAKE.

One cup butter, two of pulverized sugar, one of sweet milk, three
of flour, half cup corn starch, four eggs, two tea-spoons baking-
powder, two of lemon extract. This is so excellent that a ' 'bar-
rel " would not be too much of it. — Mrs. T. B., Chicago, 111.

TIN- WEDDING CAKE.

Rub one cup butter and three of sugar to a cream; add one cup
milk, four of flour, five eggs, one tea-spoon cream tartar, half tea-
spoon soda, one-fourth pound citron. This makes two loaves. —
Mrs. J. H. Ferris, South Norwalk, Conn.

WATERMELON CAKE.

White Part. — Two cups white sugar, one of butter, one of sweet
milk, three and a half of flour, whites of eight eggs, two teaspoons
cream tartar, one of soda dissolved in a little warm water.

Red Part. — One cup red sugar, half cup butter, third cup sweet
milk, two cups flour, whites of four eggs, tea-spoon cream tartar,
half tea-spoon soda, tea-cup raisins ; be careful to keep the red part
around the tube of the pan and the white around the edge. It
requires two persons to fill the pan. This is a very attractive and
ornamental cake. — Mrs. Baxter.

WEDDING CAKE.

Fifty eggs, five pounds sugar, five of flour, five of butter, fifteen
of raisins, three of citron, ten of currants, pint brandy, fourth
ounce cloves, ounce cinnamon, four of mace, four of nutmeg.
This makes forty -three and a half pounds, and keeps twenty years.
This cake is unequaled. — Mrs. C. H. D., Northampton, Mass.

WHITE CAKE.

One cup butter, two of sugar, one of sweet milk, three of flour,
whites of five eggs, two tea-spoons baking powder. Easily made,
and very good. — Mrs. Daniel Miller.

80 LAYER-CAKES.

WHITE PERFECTION CAKE.

Three cups sugar, one of butter, one of milk, three of flour, one
of corn starch, whites of twelve eggs beaten to a stiff froth, two
tea-spoons cream tartar in the flour, and one of soda in half the
milk ; dissolve the corn starch in the rest of the milk, and add it to
the sugar and butter well beaten together, then the milk and soda,
and the flour and whites of eggs. This cake is rightly named
" Perfection."— Mrs. C. Jones, Bradford, Vt.

LAYER-CAKES.

In baking layer-cakes it is important to thoroughly grease the
tins — to make it emphatic, we will say thoroughly grease and then
grease again — and after using rub off with a coarse towel, taking
care that they are perfectly free from all small particles of cake,
grease and fill again, thus obviating the necessity of washing every
time they are filled. If jelly is used to spread between the layers,
it is a good plan to beat it smoothly and spread it before the cakes
are quite cool. In "building," an inverted jelly-tin furnishes a
perfectly level surface on which to lay and spread the cake, and it
may be allowed to remain on it until perfectly cold, when it should
be set away in a tin cake-box, in a cool place. In cutting, it is
better to first make a round hole in the center, with a knife, or a
tin tube, about an inch and a quarter in diameter. This prevents
the edge of the cake from crumbling in cutting. In making the
custard or ''filling" for layer-cake, place in a custard-kettle or in
a tin pail. Set in boiling water to cook, to avoid all danger of
Burning.

To blanch almonds, pour boiling water over them, let stand a
moment, drain and throw them into cold water, slip off the skins,
and pound.

ALMOND CAKE.

Two cups sugar, three-fourths cup butter, one of sweet milk, two
of flour, and one of corn starch well mixed, whites of six eggs, two

LAYER-CAKES. 81

tea-spoons cream tartar in the flour, one tea-spoon soda in the milk ;
cream the butter and sugar, add milk gradually, then the whites of
eggs together with the flour, and bake in jelly-tins. To put between
layers, take two pounds almonds, blanch and pound fine in a mor-
tar (or a cloth will do), beat whites and yolks of two eggs together
lightly, add a cup and a half sugar, then the almonds, with one
table-spoon vanilla. — Mrs. Harvey Wood.

ALMOND CREAM CAKE.

On beaten whites of ten eggs, sift one and a half goblets pulver-
ized sugar, and a goblet flour through which has been stirred a
heaping tea-spoon cream tartar ; stir very gently and do not heat it ;
bake in jelly-pans. For cream, take a half pint sweet cream, yolks
of three eggs, table-spoon pulverized sugar, tea-spoon corn starch ;
dissolve starch smoothly with a little milk, beat yolks and sugar
together with this, boil the cream, and stir these ingredients in as
for any cream-cake filling, only make a little thicker ; blanch and
chop fine a half pound almonds and stir into the cream. Put to-
gether like jelly cake wThile icing is soft, and stick in a half pound
of almonds split in two. — Mrs. Paris Gibson, Minneapolis, Minn.

BOSTON CREAM PUFFS.

Put half pint hot water and two-thirds cup butter over the fire;
when boiling, stir in one and a half cups flour, and continue stirring
until smooth and the mixture leaves the sides of the sauce-pan;
remove from fire, cool, and beat thoroughly into it five well-beaten
eggs. Drop on warm greased tins (or a dripping-pan), a table-
spoon in a place, leaving space between to prevent touching, brush
over with the white of an egg, and bake ten or fifteen minutes in a
quick oven. When cakes are done, they will be hollow. When
cold, slice off the top, fill space with the cream, and replace top.

Cream for Inside. — Take one pint milk, place one-half in a tin
pail and set in boiling water ; reserve from the other half two table-
spoons to mix with eggs, and into the rest, while cold, mix one cup
of flour until smooth ; when the milk is hot, pour in the flour, and
stir until thicker than boiled custard ; then beat well together the
two table-spoons milk, two eggs, one cup granulated sugar, a level
6

82 LAYER-CAKES.

table-spoon butter, and a tea-spoon vanilla or lemon; add gradually,
and continue stirring briskly until so thick that when cold it will
drop, not jtour, from the spoon. The puffs may be kept on hand.
Make the creaia fresh, let it cool, and fill as many as are wanted.
— Mrs. Ex- Governor Noyes, Cincinnati, Ohio.

DIXIE CREAM PUFFS.

Five eggs, whites and yolks beaten separately, one and a half
cups each of white sugar and sifted flour, two tea-spoons baking
powder in the flour ; bake in tea-cups, filling about half full. The
cream is prepared by placing a small tin pail containing a pint sweet
milk in a kettle of boiling water ; beat the whites and yolks of two
eggs separately ; stir in the milk while boiling, a half tea-cup
sugar, a large table-spoon corn starch dissolved in a little sweet
milk, then the beaten yolks and a piece of butter the size of a large
walnut ; flavor with lemon or vanilla. When done, cut the cakes
open, put in a spoonful of the cream, place together again, roll in
the whites, and then in coarse granulated sugar. —

FRENCH CREAM CAKE.

Three eggs, one cup granulated sugar*, one and a half cups flour,
two table-spoons cold wrater, tea-spoon baking powder. This is
enough for two cakes baked in pie-pans, to be split while warm,
spreading the hot custard between them, or for four cakes baked in
jelly -pans, with the hot custard spread between them, the latter
being the preferable plan. For custard, boil nearly one pint sweet
milk ; mix two table-spoons corn starch with a half tea-cup sweet
milk, add two well-beaten eggs ; when milk has boiled add nearly a
cup sugar, and add gradually the corn starch and eggs, stirring
briskly; add a half cup butter, stirring until dissolved, flavor with
one tea-spoon vanilla, and spread between cakes while hot. This
cake can be used as a pudding by pouring over each piece a spoonful
of the custard that is left. — Mrs. Charles Morey.

GOLDEN CREAM CAKE.

Cream one cup sugar and one-fourth cup butter, add half cup
sweet milk, the well beaten whites of three eggs, one and a half
cups flour, with half a tea-spoon soda, and a tea-spoon cream tartar

LAYER-CAKES. 83

sifted with it ; bake in three deep jelly-tins ; beat very light the
yolks of two eggs, one cup sugar, and two table-spoons rich sweet
cream, flavor with vanilla, and spread on cakes ; or to yolks add
one and a half table-spoons corn starch, three-quarters cup sweet
milk and small lump butter ; sweeten and flavor to taste, cook in a
custard-kettle till thick, let cool, and then spread. — Mrs. J. M.
Soutfiard.

ICE-CREAM CAKE.

Make good sponge-cake, bake half an inch thick in jelly-pans,
and let them get perfectly cold ; take a pint thickest sweet cream,
beat until it looks like ice-cream, make very sweet, and flavor with
vanilla ; blanch and chop a pound almonds, stir into cream, and
put very thick between each layer. This is the queen of all cakes.
— Miss Mattie Fullington.

ICE-CREAM CAKE.

One-fourth pound each butter and powdered sugar, half pint
milk, half pound flour, six eggs, one glass wine, one nutmeg; bake
quickly in iron gem-pans. They raise light with hollow center.
When cold, cut a round hole in top (as you would "plug" a melon),
fill with ice-cream just before serving, so that it will not have thn«
to melt. — Mrs. A. C. Glazier

COCOA-NUT CAKE.

To the well-beaten yolks of six eggs, add two cups powdered
white sugar, three-fourths cups butter, one of sweet milk, three and
a half of flour, one level tea-spoon soda and two of cream tartar,
whites of four eggs well beaten ; bake in jelly-cake pans. For
icing, grate one cocoa-nut, beat whites of two eggs, and add one
tea-cup powdered sugar ; mix thoroughly with the grated cocoa-nut,
and spread evenly on the layers of cake when they are cold. —
Miss Nettie Miller, Columbus.

CARAMEL CAKE.

One and a half cups sugar, three-fourths cup butter, half cup
milk, two and a fourth cups flour, three eggs, one and a half heap-
ing tea-spoons baking-powder, or a small tea-spoon soda, and two
tea-spoons cream tartar; bake in jelly- tins. Make caramel as fol-
lows : Butter size of an egg, pint brown sugar, half cup milk or

84 LAYER-CAKES.

water, half cake chocolate ; boil twenty minutes (or until thick
enough), and pour over cakes while warm, piling the layers one upon
the other. For frosting for top of cake, take whites of two eggs,
one and a half cups sugar, tea-spoon vanilla, three heaping tea-
spoons grated chocolate. — Mrs. Ella Snider, Minneapolis, Minn.

DELICIOUS CHOCOLATE CAKE.

The whites of eight eggs, two cups sugar, one of butter, three1 full
-cups flour, one of sweet milk, three tea-spoons baking-powder; beat
the butter to a cream, stir in the sugar, and beat until light ; add
the milk, then the flour and beaten whites. When well beaten,
divide into equal parts, and into half grate a cake of sweet choco*
late. Bake in layers, spread with custard, and alternate the white
and dark cakes. For custard for the cake, add a table-spoon of
butter to one pint of milk, and let it come to a boil ; stir in two
eggs beaten with one cup of sugar, add two teaspoons of corn starch
dissolved in a little milk. — Mrs. J. M. Riddle, BeUefontaine.

CHOCOLATE CAKE.

One cup butter, two of sugar, one of milk, five eggs, leaving out
the whites of three, four cups sifted flour, two tea-spoons baking-
powder, or one small tea-spoon soda and two of cream tartar in the
flour; bake in three layers in deep jelly-tins. For icing, take whites
of three eggs, beaten stiff, one and a half cups powdered sugar,
six table-spoons grated chocolate, two tea-spoons vanilla. — Mrs. J.

JT. SJiearer.

CUP CAKE.

Three cups sugar, one of butter, six of flour, two- thirds pint sour
cream, seven eggs (leaving out the whites of two for icing), one
even tea-spoon soda in the cream, tea-spoon soda in the flour, one of
cream tartar, and one of lemon or vanilla. Bake in pans one inch
deep, and when done spread one with icing, and lay the other on
top of it, allowing two layers for each cake.— Mrs. Dr. Thompson.

DOMINOES.

Make "Mrs. Jennison's sponge cake," bake in long pie-tins (twc
such tins will make twelve dominoes, and if no more are required,
the rest of the batter may be baked in a loaf). The batter in the
pie-tins should not be more than one-third of an inch deep ; spread
it evenly, and bake in a quick oven. Have a brown paper nearly

LAYER-CAKES. 85

twice the size of the cake on the table, and the moment one of the
cakes comes from the oven turn it upside down in the center of the
paper, spread it with a thin layer of currant jelly, and ky the other
cake on it upside down, cut it with a hot, sharp knife lengthwise,
directly through the center, then divide it across in six equal parts,
push them with the knife about an inch apart, and ice them with
ordinary white icing, putting a large dessert-spoonful on every piece;
the heat of the cake will soften it, and with a little help the edges
and sides will be smoothly covered. All of the icing that runs over
on the paper may be carefully taken up and used again. It must
then dry, which it will do very quickly. Make a horn of stiff white
paper about five inches long, one and a half inches across the top,
and one-eighth of an inch at the other end ; put in it a dessert-spoon
of dark chocolate icing, close the horn at the top, and pressing out
the icing from the small opening, draw a line of it across the center
of every cake, and then make spots like those on ivory dominoes ;
keep the horn supplied with icing. — In the Kitchen.

FIG CAKE.

Silver Part. — Two cups sugar, two-thirds cup butter, not quite
two-thirds cup sweet milk, whites of eight eggs, three heaping tea-
spoons baking-powder thoroughly sifted, with three cups flour ; stir
sugar and butter to a cream, add milk and flour, and last white
of eggs.

Gold Part. — One cup sugar, three-fourths cup butter, half cup
sweet milk, one and a half tea-spoons baking-powder sifted in a little
more than one and a half cups flour, yolks of seven eggs thoroughly
beaten, and one whole egg, one tea-spoon allspice, and cinnamon
until you can taste it; bake the white in two long pie-tins. Put
half the gold in a pie-tin, and lay on one pound halved figs (previ-
ously sifted over with flour), so that they will just touch each other;
put on the rest of the gold, and bake. Put the cakes together with
frosting while warm, the gold between the white ones, and cover
with frosting. — Miss Tina Lay,

HARD-TIMES CAKE.

Half a cup of butter, two of sugar, one of sour cream, three of
flour, three eggs, half tea-spoon of soda ; bake in layers and spread
with jelly. — Mrs. R. M. Henderson.

86 LAYER-CAKES.

HICKORY-NUT CUSTARD CAKE.

Cream one pound sugar and half pound butter ; add five eggs
beaten separately, one cup sweet milk, one pound flour, three tea-
spoons baking powder, flavor with lemon, and bake in jelly-pans.
For custard, place one pint milk in a tin pail and set in boiling-
water ; add a table-spoon of corn starch dissolved in a little milkr
two eggs, one-half cup sugar, two cups chopped hickory-nut meats,
well mixed together to the boiling milk ; stir, and put between the
layers of the cake, while both cake and custard are warm. This is

excellent.

KOLLED JELLY CAKE.

Beat twelve eggs and one pound pulverized sugar together very
lightly, then stir in three-fourths pound of flour, making batter as
light as for sponge-cake, and thin enough to spread nicely when
poured ; make up as quickly as possible. Have shallow tin-pans
prepared (about twelve by eighteen inches and an inch deep) by
lining with thin brown paper, using no grease on pan or paper ;
pour in batter, spread out with a knife as thin as possible (about
half an inch thick), and bake in solid oven. When done, remove
from oven, let cool a few minutes, and while still warm, but not
hot, turn out of pan upside down. With a brush or soft cloth wet
in cold water, brush over the paper and pull it off; spread cake
thin with jelly and roll it up, being careful to place the outer edge
of roll against something so that it will not unroll until cold.
Sprinkle with powdered sugar and serve. If baked in pans sucli
as are described above, the recipe will make two rolls, each twelve
inches long, which should be cut in two, making foar rolls. Use
no baking-powder, as it makes the cake too brittle. Many use
none in sponge-cake. The paper lining should be larger than pan,
to lift out the cake by taking hold of the projecting edges. This
never fails. — C. W. Cyphers, Mitmeapolis.

KELLY ISLAND CAKE

(Lie cup butter, two of sugar, three of flour, four eggs, half cup
milk, three tea-spoons baking-powder; bake in jelly-tins. For
filling, stir together a grated Iemon7 a, large grated tart apple, an
egg, and a cup sugar, and boil four minutes. A very excellent
cake. — Afoss Greeley Grubbs.

LAYER-CAKES. 87

LEMON CAKE.

One and one-half cups sugar, one of butter, two and one-half of
flour, five eggs beaten separately, four tea-spoons sweet milk, tea-
spoon cream tartar, half tea-spoon soda.

For Jelly. — Take coffee-cup sugar, two table-spoons butter, two
eggs, and the juice of two lemons: beat all together and boil until
the consistency of jelly. For orange cake use oranges instead of
lemons. — Miss Minnie Brown.

LADY'S FINGERS.

One and one-eighth pound of flour, one of powdered sugar, ten
eggs ; beat eggs and sugar as light as for sponge-cake ; sift in with
flour one tea-spoon baking-powder and stir slowly. Make a funnel-
shaped bag of heavy ticking or strong brown paper ; through the
hole in the small end push a funnel-shaped tin tube, one-third inch
in diameter at small end and provided with a flange at the other to
prevent it from slipping quite through ; tie the small end of bag
firmly around the tube, and you have a funnel-shaped sack with a
firm nozzle projecting slightly from the small end. Into this bag
pour the batter, over which gather up the bag tightly so that none
will run out, press and run the dough out quickly through the
tube into a pan lined with light brown paper (not buttered), mak-
ing each about a finger long, and about as thick as a lead-pencil,
being careful not to get them too wide. Sprinkle with granulated
sugar, bake in a quick oven, and, when cool, wet the under side
of the paper with a brush, remove and stick the fingers together
back to back. The bag, when made of ticking, will be useful in
making macaroons and other small cakes. Unsurpassed. — Charles
W. Cyphers,

MlNNEHAHA CAKE.

One and a half cups granulated sugar, half cup butter stirred to
a cream, whites of six eggs, or three whole eggs, two tea-spoons
cream tartar stirred in two heaping cups sifted flour, one tea-spoon
soda in half cup sweet milk ; bake in three layers. For filling, take
a tea-cup sugar and a little water boiled together until it is brittle
when dropped in cold water, remove from stove and stir quickly
into the well-beaten white of an egg ; add to this a cup of stoned

88 LAYER-CAKES.

raisins chopped fine, or a cup of chopped hickory-nut meats, and
place between layers and over the top. A universal favorite. —
Mrs. E. W. Herrick,

METROPOLITAN CAKE.

Two cups sugar, one of butter, one of milk, nearly four cups
flour, whites of eight eggs, three tea-spoons baking-powder, flavor
with lemon. Take a little more than three-fifths of this mixture
in three jelly-tins, add to the remaining batter one table-spoon
ground allspice, one and a half table-spoons cinnamon, tea-spoon
cloves, fourth pound each of sliced citron and chopped rai-
sins ; bake in two jelly-tins and put together with frosting, alter-
nating dark and light. — Mrs. Dr. D. H. Moore, Wedeyan College,

Cincinnati.

NEAPOLITAN CAKE.

Black Part. — One cup brown sugar, two eggs, half cup butter,
half cup molasses, half cup strong coffee, two and a half cups flour,
one of raisins, one of currants, a tea-spoon each of soda, cinnamon
and cloves, and half tea-spoon mace.

White Part. — Two cups sugar, half cup butter, one of milk,
two and a quarter of flour, one of corn starch, whites of four
eggs, small tea-spoon cream tartar ; make frosting of whites of
two eggs to put between the layers. — Mrs. Calista Hawks Gortnery

Goslien,

ORANGE CAKE.

One cup butter, one of water, two of sugar, four of flour, three
eggs, three tea-spoons baking-powder ; bake in layers. Take the
juice of two large or three small oranges, coffee-cup pulverized
sugar, one egg ; mix yolk of egg, sugar, and juice together ; beat
whites to a stiff froth, stir in and spread between the layers. — Mrs.
W. B. Brown, Washington D. C.

ORANGE CAKE.

Two cups sugar, half cup butter, three and a half cups sifted
flour, half cup sweet milk, three eggs beaten separately, three tea-
spoons baking-powder mixed in flour; bake in jelly pans. For
jelly take the juice and grated rind of two oranges, two table-spoons
cold water, two cups sugar ; set in a pot of boiling water, and,
when scalding hot, stir in the yolks of two well-beaten eggs, and

LAYER-CAKES. 89

just before taking from the fire stir in the white of one egg
slightly beaten, and when cold put between the layers of cake.
Frost the top with the other egg. — Miss Mardie Dolbear, Cape

Girardeau, Mo.

ORANGE CAKE.

Two-thirds cup butter, two small cups sugar, one cup milk, three
lea-spoons baking-powder, the yolks of five eggs, three small cups
flour ; bake in jelly-tins. Whites of tliree eggs beaten to a stiff
froth, juice and grated peel of one orange, sugar to consistency;
put this between the layers with white frosting on the top. — Mrs.

Gov. Pillsbury, Minnesota.

PEACH CAKE.

Bake three sheets of sponge-cake as for jelly cake; cut peaches
in thin slices, prepare cream by whipping, sweetening and adding
'flavor of vanilla if desired, put layers of peaches between the sheets
of cake, pour cream over each layer and over the top. This may also
be made with ripe strawberries. — Mrs. Woodworth, Springfield,

RIBBON CAKE.

Two and a half cups sugar, one of butter, one of sweet milk,
'tea-spoon cream tartar, half tea-spoon soda, four cups flour, four
-eggs ; reserve a third of this mixture, and bake the rest in two
loaves of the same size. Add to third reserved, one cup raisins,
fourth pound citron, a cup of currants, two table-spoons molasses,
tea-spoon each of all kinds of spice ; bake in a tin the same size as
-other loaves ; put the three loaves together with a little icing or
currant jelly, placing the fruit loaf in the middle ; frost the top
and sides. — Miss Alice Trimble, Mt. Gilead.

FAVORITE SNOW- CAKE.

Beat one cup butter to a cream, add one and a half cups flour
and stir very thoroughly together ; then add one cup corn starch,
-and one cup sweet milk in which three tea-spoons baking-powder
have been disserved; last, add whites of eight eggs and two cups
sugar well beaten together ; flavor to taste, bake in sheets, and put
together with icing. — Walter Moore, Hamilton.

THANKSGIVING CAKE.

Make batter as for cocoa-nut cake (Miss Nettie Miller's). Bake
five layers in jelly-tins ; make frosting of whites of three eggs, three

90 LAYER-CAKES.

tea-spoons baking powder, and three-fourths pound of pulverized
sugar ; with frosting for first layer mix rolled hickory-nut meats,
with that for second layer mix fine-sliced figs, for third with
hickory-nut meats, for fourth with figs, and on the top spread
the plain frosting, and grate cocoa-nut over thickly. — Mrs. J. &

Robinson.

VELVET SPONGE CAKE.

•

Two cups sugar, six eggs leaving out the whites of three, one cup
boiling hot wrater, t\vo and one half cups flour, one table-spoon
baking-powder in the flour ; beat the yolks a little, add the sugar
and beat fifteen minutes; add the three beaten whites, and the cup
of boiling water just before the flour ; flavor with a tea-spoon lemon
extract and bake in three layers, putting between them icing made
by adding to the three whites of eggs beaten to a stiff froth, six.
dessert-spoons of pulverized sugar to each egg, and lemon to flavor.
— Mrs. Win. Brown, Massillon.

VANITY CAKE.

One and a half cups sugar, half cup butter, half cup sweet milk,,
one and a half cups flour, half cup corn starch, tea-spoon baking-
powder, whites of six eggs ; bake in two cakes, putting frosting be-
tween and on top. — Olivia S. Hinman, Battle Creek,

WHITE MOUNTAIN CAKE.

Two cups pulverized sugar, half cup butter beaten to a cream ;
add half cup sweet milk, two and a half cups flour, two and a half
tea-spoons baking-powder in the flour, whites of eight eggs; bake in
jelly-tins and put together with icing made by boiling a half tea-
cup of water and three tea-cups sugar till thick ; pour it slowly over
the well-beaten whites of three eggs, and beat all together till cooL
Beat before putting on each layer.

Sprinkle each layer thickly with grated cocoa-nut, and a hand-
some cocoa-nut cake will result. — Mrs. Dr. Stall, Union Oity, lnd«

DIRECTIONS FOR FROSTING. 91

DIRECTIONS FOR FROSTING.

Beat whites of eggs to a stiff froth, add powdered sugar grad-
ually, beating well all the time. (There are various opinions about the
length of time frosting should be beaten, some giving half an hour,
others a much shorter time). Or, break the whites into a broad plat-
ter, and at once begin adding powdered and sifted sugar, keep add-
ing gradually, beating well all the while until the icing is perfectly
smooth (thirty minutes beating ought to be sufficient) ; lastly, add
flavoring (rose, pineapple or almond for white or delicate cake, and
lemon or vanilla for dark or fruit cake). Have the frosting ready
when the cake is baked ; beat the white of one egg to a stiff froth,
then stir in ten heaping tea-spoons pulverized sugar (well heaped,
but not all that you can lift on the spoon) and one of corn starch;
be sure that it is thoroughly beaten before taking the cake from the
oven. If possible, have some one beating while you take out the
cake. Now invert a common tin milk-pan, placing it on a clean
paper, so if any falls off it can be used again, then place the cake
on the pan and apply frosting ; it will run over the cake, becoming
•as smooth as glass, and adhere firmly to it. If but one person is
engaged in preparing cake and frosting, and must necessarily stop
Treating while getting the cake in readiness, it will be best to beat
the frosting a few minutes again before placing on cake. As eggs
vary in size, some common sense must be used in the quantity of
the sugar. Practice only will teach how stiff icing ought to be. In
preparing for a large party, when it is inconvenient to frost each
cake as it is taken from the oven, and a number have become cold,
place them in the oven to heat before frosting. If the cake is rough
or brown when baked, dust with a little flour, rub off all loose par-
ticles with a cloth, put on frosting, pouring it around the center of
the cake, and smooth off as quickly as possible with a knife. If the
frosting is rather stiff, dip the knife in cold water. If the flavor is
lemon juice, allow more sugar for the additional liquid. It is nice,
when the frosting is almost cold, to take a knife and mark the cake
in slices. Any ornaments, such as gum drops, candies, orange flowers

92 DIRECTIONS FOR FROSTING.

or ribbons should be put on while the icing is moist. When dry
ornament with piping, which is a stiff icing squeezed through a
paper funnel, and may be tinted with colored sugars. If the above-
directions are followed, the icing will not crumble. The recipe for
" Centennial Drops" (see index) is excellent for icing. In frosting
sponge-cake it is an improvement to grate orange peel over the cake

before frosting.

ALMOND FROSTING.

Blanch half pint sweet almonds by putting them in boiling
water, stripping off the skins, and spreading upon a dry clotk
until cold; pound a few of them at a time in a mortar till well
pulverized; mix carefully whites of three eggs and three-quarters
pint powdered sugar, add almonds, flavor with a tea-spoon vanilla
or lemon, and dry in a cool oven or in the open air when weather

is pleasant.

BOILED FROSTING.

Whites of three eggs beaten to a stiff froth, one large cup
granulated sugar moistened with four table-spoons hot water ; boil
sugar briskly for five minutes or until it "jingles" on the bottom of
the cup when dropped into cold water, or " ropes" or threads when
dropped from the end of the spoon. Then, with left hand, pour the
boiling syrup upon the beaten eggs in a small stream, while beat-
ing hard with right hand. This is an excellent frosting. If pre-
ferred, add half pound sweet almonds blanched and pounded to a
paste, or a cup of hickory-nut meats, chopped fine, and it will be
perfectly delicious. This amount will frost the top of two large-
cakes. — Mrs. A. S. C.

CHOCOLATE FROSTING.

Six rounded table-spoons grated chocolate, one and a half cups<
powdered sugar, whites of three eggs ; beat the whites but very
little (they must not become white), add the chocolate, stir it in;
then pour in the sugar gradually, beating to mix it well. — In ih&-
J&tclien.

FROSTING.

Beat whites of two eggs to a stiff froth, add gradually half
pound best pulverized sugar, beat well for at least half an hour,,
flavor with lemon juice (and some add tartaric acid, as both

DIRECTIONS FOE FROSTING. 93

whiten the icing). To color a delicate pink, use strawberry,
currant or cranberry ; or the grated peeling of an orange or lemon
moistened with the juice and squeezed through a thin cloth, will
color a handsome yellow. This amount will frost one large cake.

— Mn. W. W. W.

/ FROSTING WITH GELATINE.

Dissolve large pinch gelatine in six table-spoons boiling wrater;
strain and thicken with sugar and flavor with lemon. This is
enough to frost two cakes. — Mrs. W. A. J.

FROSTING WITHOUT EGGS.

To one heaping tea-spoon Poland starch and just enough cold
water to dissolve it, add a little hot water and cook in a basin set in
hot water till very thick (or cook in a crock; either will prevent its-
burning or becoming lumpy). Should the sugar be lumpy roll it
thoroughly, and stir in two and two-thirds cups while the starch is
hot; flavor to taste, and spread on while the cake is a little warm.
This should be made the day before using, as it takes longer to-
harden than when made with eggs, but it will never crumble in
cutting. This is excellent. — Mrs. Ola Kellogg Wilcox.

MINNESOTA FROSTING.

Beat whites of three eggs until frothy, not white, add one and a
third pints powdered sugar gradually with one hand, beating*
briskly with the other. Flavor with a tea-spoon of vanilla. It is
better not to beat the whites of the eggs until stiff before adding
sugar, as it makes the icing very hard to dry. — Mrs. C. J., Winonar

Minn.

ORNAMENTAL FROSTING.

Draw a small syringe full of the icing and work it in any design
you fancy ; wheels, Grecian borders, flowers, or borders of bead-
ing look well. — Mrs. M. J. W.

YELLOW FROSTING.

The yolk of one egg to nine heaping tea-spoons pulverized sugar r
and flavor writh vanilla. Use the same day it is made. — Mrs.

J. S. W.

ROSE COLORING.

Mix together one-fourth ounce each of powdered alum and cream-
tartar, one ounce powdered cochineal, four ounces loaf-sugar, and

94 CR ULLERS AND DO UGHNUTS.

a salt-spoon soda. Boil ten minutes in a pint pure soft water;
when cool bottle and cork for use. This is used for jellies, cake,
ice-cream, etc. — Mrs W. E. H. , Minneapolis.

CRULLERS AND DOUGHNUTS.

To cook these properly the fat should be of the right heat.
When hot enough it will cease to bubble and be perfectly still;
try with a bit of the batter, and if the heat is right the dough
will rise in a few seconds to the top and occasion a bubbling in the
fat, the cake will swell, and the under side quickly become brown.
Clarified drippings of roast meat are more wholesome to fry them
in than lard. A good suet 'may be prepared as follows for those
who are sensible enough not to like greasy doughnuts or who He-
braically oppose lard. Use only beef suet, which is quite as cheap,
cleanly, and healthy. Buy from the meat markets, speaking before
hand, and securing nice, whole, clean leaves, which cut up in small
pieces, put into a dinner-pot, which will hold well about ten pounds.
Put in a pint of water, and after the first hour stir frequently ; it
takes about three hours with a good heat to render it. Drain
through a coarse towel, and if the suet is good it will require but
little squeezing, and leave but little scrap or cracklings. Put to
-cool in pans or jars, and you have an element into which, when well
heated, you can drop the twisted goodies, with the assurance that
they will not only be " done brown," but that they will emerge with
a flavor and grain that will commend them to the favor of an epi-
cure. Doughnuts thus cooked are more digestible and of better
flavor than if cooked in lard, and the most fastidious will not need
to peel them before eating. Make the dough as soft as it can be
handled; if cut about half an inch thick, five to eight minutes will
be time enough to cook, but it is better to break one open as a test.
AVhen done, drain well in a skimmer, and place in a colander. The
use of eggs prevents the dough from absorbing the fat. Doughnuts
should be watched closely while frying, and the fire must be regu-

CRULLERS AND DOUGHNUTS.

lated very carefully. When you have finished frying, cut a potato
in slices and put in the fat to clarify it, place the kettle away until
the fat " settles," strain into an earthen pot kept for this purpose,
and set in a cool place. The sediment remaining in the bottom of
the kettle may be used for soap-grease. Fry in an iron kettle, the
common skillet being too shallow for the purpose. Do not eat
doughnuts between April and November. Crullers are better the
day after they are made. If lard is not fresh and sweet, slice a raw
potato, and fry before putting in the cakes.

CRULLERS.

Two coffee-cups sugar, one of sweet milk, three eggs, a heaping
table-spoon butter, three tea-spoons baking-powder mixed with six
cups flour, half a nutmeg, and a level tea-spoon cinnamon. Beat
eggs, sugar and butter together, add milk, spices and flour; put
another cup flour on molding-board, turn the dough out on it, and
knead until stiff enough to roll out to a quarter inch thick ; cut
in squares, make three or four long incisions in each square, lift
by taking alternate strips between the finger and tnumb, drop
into hot lard, and cook like doughnuts. — Mrs. A. F. Ziegler, Co-
lumbus,

FRIED CAKES.

One coffee-cup of not too thick sour cream, or one of sour
milk and one table-spoon of butter, two eggs, a little nutmeg-
and salt, one tea-cup sugar, one small tea-spoon soda dissolved;
mix soft. — Mrs. S. Watson,

CORN MEAL DOUGHNUTS.

A tea-cup and a half boiling milk poured over two tea-cups meal;
when cool add two cups flour, one of butter, one and one-half of
sugar, three eggs; flavor with nutmeg or cinnamon; let rise till
very light ; roll about half an inch thick, cut in diamond shape,

and boil in hot lard.

CREAM DOUGHNUTS.

Beat one cup each of sour cream and sugar and two eggs to-
gether, add level tea-spoon soda, a little salt, and flour enough to
roll. — Mrs. Hattie Meade,

96 CR ULLERS AND DO UGHNUTS.

DOUGHNUTS.

One egg, a cup rich milk," a cup sugar, three pints flour, three
tea-spoons baking powder, (or one and a half measures Hereford's
Bread Preparation;. These are made richer by adding one egg,
and one tea-spoon butter. — Mrs. Jenlcs,

NORTH STAR DOUGHNUTS.

One and a half cups sugar, one of sour milk, half cup butter,
three eggs, a level tea-spoon soda, spice to taste, and flour to roll. —
Mrs. A. J. Palme*,

RAISED DOUGHNUTS.

Peel and boil four good sized potatoes ; mash fine, and pour boil-
ing water over them until of the consistency of gruel ; let cool, add
a yeast cake, and a little flour ; let rise till light, then add one pint
sweet milk, one and a half cups sugar, one-fourth cup (large meas-
ure) lard, a salt-spoon salt, a little nutmeg and cinnamon; stir in
flour until stiff, let rise again, then add a half tea-spoon soda dis-
solved in a little milk, pour out on molding board, mix stiff enough
to cut out, and roll to half an inch thickness; cut in long strips two
inches wide and divide diagonally into pieces three inches long, set
where it is warm, let rise on the board until light, and then fry.
These do not cook through as easily as others, and it is safer to drop
in one, and, by breaking it open, learn the time required for them
to fry. A very nice variation of this recipe may be made as follows:
Roll part of the dough about half an inch thick, cut into small
biscuit, let rise, and when light, roll down a little, lay a few raisins
rolled in cinnamon in the center, wet the edges by dipping the finger
in cold water and passing it over them ; draw them together and
press firmly, and drop them in the hot fat. A tea-spoon of apple-
butter or any kind of jam may be used instead of the raisins.
When made with the raisins, they are the real German "Oily
Koeks."— Mrs. J. L. H.,

BERLIN PANCAKES.

Roll out dough slightly sweetened and shortened, as if for very
plain doughnuts; cut in circles like biscuit, put a tea-spoon currant
jam or jelly on the center of one, lay another upon it. press the
•edges tightly together with the fingers, and fry quickly in boiling

COOKIES AND JUMBLES. 97

fat. They will be perfect globes when done, a little smaller than
an orange. — Mrs. L. S. Williston, Heidelberg, Germany.

TRIFLES.

A quart flour, a cup sugar, two table-spoons melted butter, a
little salt, two tea-spoons baking powder, one egg, and sweet milk
sufficient to make rather stiff; roll out in thin sheets, cut in pieces
about two by four inches ; make as many cuts across the short way
as possible, inserting the knife near one edge and ending the cut
just before reaching the other. Pass two knitting-needles under
every other strip, spread the needles as far apart as possible, and
with them hold the trifles in the fat until a light brown. Only one
can be fried at a time. — Miss Ettie Dalbey, Harrisburg.

COOKIES AND JUMBLES.

These require a quick oven. A nice " finishing touch" can be
•given by sprinkling them with granulated sugar and rolling over
lightly with the rolling pin, then cutting out and pressing a whole
raisin in the center of each ; or when done a very light brown, brush
over wrhile still hot with a soft bit of rag dipped in a thick syrup
of sugar and wrater, sprinkle with currants and return to the oven
a moment.

ADA'S SUGAR CAKES.

Three cups sugar, two of butter, three eggs well beaten, one tea-
spoon soda, flour sufficient to roll out.

COOKIES.

One cup butter, two of sugar, one of cold water, half tea-spoon
soda, two eggs and just flour enough to roll. — Mrs. Mary F. Orr.

EGOLESS COOKIES.

Two cups sugar, one of milk, one of butter, half tea-spoon nut-
ineg, half tea-spoon soda, flour to make thick enough to roll.

98 COOKIES AND JUMBLES.

GOOD COOKIES.

Two cups sugar, one of butter, one of sour cream or milk, three
eggs, one tea-spoon soda; mix soft, roll thin, sift granulated sugar
over them, and gently roll it in. — Mrs. Judge West, Bellffontaine, Ohio.

LEMON SNAPS.

A large cup sugar, two-thirds cup butter, half tea-spoon soda
dissolved in two tea-spoons hot water, flour enough to roll thin ;
flavor with lemon. — Mrs. E. L. C., Springfield.

NUTMEG COOKIES.

Two cups white sugar, three-fourths cup butter, two-thirds cup
sour milk, nutmeg or caraway seed for flavor, two eggs, half tea-
spoon soda, and six cups of flour, or enough to roll. Roll thin, and
bake in a quick oven.

PEPPER-NUTS.

One pound sugar, five eggs, half pound butter, half tea-cup
milk, two tea-spoons baking-powder, flour enough to roll. — Mrs.
Emma G. Rea.

SAND TARTS.

Two cups sugar, one of butter, three of flour, two eggs, leaving
out the white of one ; roll out thin and cut in square cakes with a
knife ; spread the white of egg on top, sprinkle with cinnamon and
sugar, and press a blanched almond or raisin in the center. — Miss
Clara G. Phellis.

COCOA-NUT JUMBLES.

Two cups sugar, one cup butter, two eggs, half a grated cocoa'
nut ; make just stiff enough to roll out ; roll thin. — Mrs. Ida M.
Donaldson, Springdale, Col.

JUMBLES.

One and a half cups white sugar, three-fourths cup butter, three
eggs, three table-spoons sweet milk, half tea-spoon soda and one of
cream tartar; mix with sufficient flour to roll; roll and sprinkle
with sugar; cut out and bake. — Mrs. Mollk Pilcher, Jackson, Mich.

GINGER-BREAD. 99

GINGER-BREAD.

If in making ginger-bread the dough becomes too stiff before it is
rolled out, set it before the fire. Snaps will not be crisp if made on
a rainy day. Ginger-bread and cakes require a moderate oven,
snaps a quick one. If cookies or snaps become moist in keeping,
put them in the oven and heat them for a few moments. Always
use New Orleans or Porto Rico molasses, and never syrups. Soda
is used to act on the "spirit" of the molasses. In making the old-
fashioned, soft, square cakes of ginger-bread, put a portion of the
d!)ugh on a well-floured tin sheet, roll evenly to each side, trim off
•evenly around the edges, and mark off in squares with a floured
knife or wheel cutter. In this way the dough may be softer than
wThere it is necessary to pick up to remove from board after rolling
and cutting. Always have the board well covered with flour before
rolling all kinds of soft ginger-breads, as they are liable to stick, and
should always be mixed as soft as they can be handled.

ALUM GINGER-BREAD.

Pint molasses, tea-cup melted lard, table-spoon ginger, table-spoon
salt, tea-cup boiling water; in half the water dissolve table-spoon
pulverized alum, and in the other half a heaping table-spoon soda;
stir in just flour enough to knead, roll about half inch thick, cut in
oblong cards, and bake in a tolerably quick oven. — Mrs. Wm.
Patrick, Midland, Mich.

GINGER-BREAD.

One gallon molasses or strained honey, one and a quarter pounds
butter, quarter pound soda stirred in a half tea-cup sweet milk, tea-
spoon alum dissolved in just enough water to cover it, flour to make
it stiff enough to roll out ; put the molasses in a very large dish,
add the soda and butter melted, then all the other ingredients ; mix
in the evening and set in a warm place to rise over night ; in the
morning knead it a long time like bread, roll into squares half an
inch thick, and bake in bread-pans in an oven heated about right
for bread. To make it glossy, rub over the top just before putting

3650

100 GINGER-BREAD.

it into the oven the following : One well-beaten egg, the same amount
or a little more sweet cream, stirring cream and egg well together.
This ginger-bread will keep an unlimited time. The recipe is com-
plete without ginger, but two table-spoons may be used if preferred.
— Over fifty years old, and formerly used for general muster days.

EXCELLENT SOFT GINGER-BREAD.

One and a half cups Orleans molasses, half cup brown sugar,
half cup butter, half cup sweet milk, tea-spoon soda, tea-spoon all-
spice, half tea-spoon ginger ; mix all together thoroughly, add three
cups sifted flour and bake in shallow pans. — Mrs. S. W

SPONGE GINGER-BREAD.

One cup sour milk, one of Orleans molasses, a half cup butter,
two eggs, one tea-spoon soda, one table-spoon ginger, flour to make
as thick as pound cake; put butter, molasses and ginger together,
make them quite warm, add the milk, flour, eggs and soda, and
bake as soon as possible. — Mrs. M. M. M

GINGER COOKIES.

Two cups molasses, one of lard, one of sugar, two-thirds cup sour
milk, table-spoon ginger, three tea-spoons soda stirred in the flour
and one in the milk, two eggs. — Miss Tina Lay,

GINGER COOKIES.

One egg, one cup sugar, one cup molasses, one table-spoon soda,,
one of vinegar, one of ginger ; roll thin and bake quickly.

GINGER CAKES.

One quart Orleans molasses, pint lard or butter, pint buttermilk,
two table-spoons soda, two table-spoons ginger, flour enough to make
a stiff batter ; pour the molasses and milk boiling hot into a large
tin bread-pan in which have been placed the ginger and soda (the
pan must be large enough to prevent running over) ; stir in all the
flour possible, after which stir in the lard or butter ; when coldy
mold with flour and cut in cakes. Care must be taken to follow
these directions implicitly or the cakes will not be good ; remember
to add the lard or butter last, and buttermilk, not sour milk, must be
used; boil the molasses in a skillet, and after pouring it into the
pan, put the buttermilk in the same skillet, boil and pour it over

GINGER-BREAD. 101

the molasses, ginger and soda. This excellent recipe was kept as a
secret for a long time by a professional baker. — Mrs. R. M. Hen-
derson.

GINGER DROP-CAKES.

Take three eggs, one cup lard, one of baking molasses, one of
brown sugar, one large table-spoon ginger, one table-spoon soda
dissolved in a cup of boiling water, five cups unsifted flour; drop
table-spoons of this mixture into a slightly greased dripping-pan
about three inches apart. — Mrs. L. McAllister.

BEST GINGER-DROPS.

Half cup sugar, a cup molasses, half cup butter, one tea-spoon
each cinnamon, ginger and cloves, two tea-spoons soda in a cup
boiling water, two and a half cups flour ; add two well-beaten eggs
the last thing before baking. Baked in gem-tins or as a common
ginger-bread, and eaten wrarm with a sauce, they make a nice des-
sert.— Mrs. C. Hawks,

GINGER-SNAPS.

Two cups molasses, one of lard, one table-spoon soda, one of
ginger, flour to roll stiff. — Miss Mary Gallagher.

GINGER-SNAPS.

One pound and six ounces flour, four of sugar, eight of butter,
six of preserved orange peel, half pint of molasses, one tea-spoon
soda dissolved in two table-spoons boiling water, one tea-spoon cloves,
two of ginger. Soften the butter and mix it with the sugar and
molasses, add the spices, orange peel and soda, beat well and stir in
the flour, flour the board and roll the paste as thin as possible, cut
in circles and bake in a very quick oven. . This quantity makes
one hundred and twenty-nine snaps, about three inches across. — In

the Kitchen.

HOTEL GINGER-SNAPS.

One gallon molasses, two pounds brown sugar, one quart melted
butter, half cup each ground cloves, mace, cinnamon and ginger,
one cup soda. — Mrs. Hatti-e Clemmons.

MOLASSES CAKE.

One cup each of butter, sugar, sour milk and molasses, five cups
flour, two eggs, one table-spoon soda, one of ginger. — Mrs. A. J.
Palmes.

CREAMS AND CUSTARDS.

For creams and mustards eggs should never be beaten in tin, btiv
always in stone or earthen ware, as there is some chemical influence
about tin which prevents their attaining that creamy lightness so
desirable. Beat quickly and sharply right through the eggs, beat-
ing whites and yolks separately. When gelatine is used for creams,
it is better to soak it for dn hour in a little cold water or milk, set
in a warm place ; (it is convenient to place in a bowl set in the
top of the boiling tea-kettle to dissolve;) when dissolved, pour into
the hot custard just after removing from the stove. For custards
the common rule is four eggs, one cup sugar, and one small half
tea-spoon salt to each quarj of milk. Bake in a baking-dish until
firm in the center, taking care that the heat is moderate or the
custard will turn in part to whey. The, delicacy of the custard
depends on its being bake*! slowly. It is much nicer to strain the
yolks, after they are beaten, through a femall wire strainer kept for
this purpose by every good housekeeper. For boiled custards or
floats the yolks alone may be used, or for economy's sake the entire
eggs. Always place the milk to boil in a custard-kettle (made of
iron with another iron kettle inside, the latter lined with tin), or,
in a pan or pail set within a kettle of boiling water; when the milk
reaches the boiling point, which is shown by a slight foam rising
on top, add the sugar, which cools it so that the eggs will not curdle
when added. Or, another convenient wav is to mix the beaten

•/

and strained yolks with the sugar in a bowl, then add gradually
several spoons of the boiling milk, until the eggs and sugar are

(102)

CREAMS AND CUSTARDS. 103

heated through, when they may be slowly stirred into the boiling
milk. Let remain a few moments, stirring constantly until it
thickens a little, but not long enough to curdle, then either set the
pail immediately in cold water or turn out into a cold dish, as it
curdles if allowed to remain in a hot basin ; add flavoring extracts
after removing from the stove. Peach leaves or vanilla beans give
a fine flavor, but must be boiled in the milk and then taken out
before the other ingredients are added. Boiled custards are very
difficult to make, and must have the closest attention until they
are finished. The custards may be prepared as above, mixing the
milk, eggs and sugar, and then placing in pan to steam instead of
boiling.

In making charlotte-russe it is not necessary to add gelatine.
The filling may be made of well- whipped cream, flavored and
sweetened, using a "whip-churn" or the "Dover Egg-beater" to
do the whipping. Fill the mold (which should be first wet with
cold water for charlotte-russe and blanc mange, and all creams)
and set on ice to harden. If preferred, it may be made up in
several small molds, one for each person. In the use of spices it
is well to remember that allspice and cloves are used with meats,
and nutmegs and cinnamon in combination with sugar. The white
part of lemon rind is exceedingly bitter, and the outer peel only
should be used for grating. A better way is to rub the rind off
with hard lumps of sugar. The sugar thus saturated with the oil
of the lemon is called " zest," and is used, pounded fine, for creams,
etc.

BOHEMIAN CREAMS.

One quart cream, two table-spoons sugar, one ounce gelatine
soaked in water until dissolved ; whip half the cream (rich milk
may be substituted for cream) to a stiff froth ; boil the other half
with the sugar and a vanilla bean until a flavor is extracted (or
vanilla extract may be added just after it is removed from the fire),
take off the fire, add the gelatine, and when cooled a little stir in
the well-beaten yolks of the four eggs. As soon as it begins to
thicken, stir steadily until smooth, when add the whipped cream,
beating it in lightly. Mold and set on ice until ready to serve.

To flavor with strawberries, strain two pounds berries through a

104 CREAMS AND CUSTARDS.

colander, sweeten to taste, add to the dissolved gelatine, set on ice,
and when it thickens stir until smooth, add the whipped cream as
above, and mold.

To flavor with peach, boil a dozen and a half choice fruit, sweeten
and strain through a colander ; add the dissolved gelatine and a tea-
cup of cream, set on ice, and when it thickens stir until smooth,
add the whipped cream, and mold.

To flavor with pine-apple, cut fine, boil with half a pound puL
verized sugar, strain through a colander, add the dissolved gela-
tine, set on ice, and when it thickens stir until smooth, add the
whipped cream, and mold. Canned pine-apples may be used in-
stead of fresh. In all these never add whipped cream until the
mass is cool and begins to thicken. — Mrs. W. R. Jones, Pittsburgh, Pa.

CHARLOTTE-RUSSE.

Cut stale sponge-cake into slices about half an inch thick and
line three molds with them, leaving a space of half an inch be-
tween each slice ; set the molds where they will not be disturbed
until the filling is ready ; take a deep tin pan and fill about one-
third full of either snow or pounded ice, and into this set another
pan that will hold at least four quarts. Into a deep bowl or pail
(a whip-churn is better) put one and a half pints of cream (if the
cream is thick take one pint of cream and a half pint of milk),
whip tc a froth, and when the bowl is full, skim the froth into the
pan which is standing on the ice, and repeat this until the cream is
all froth ; then with the spoon draw the froth to one side, and you
will find that some of the cream has p;one back to milk ; turn

o '

this into the bowl again, and whip as before; when the cream is
all whipped, stir into it two-thirds cup powdered sugar, one tea-
spoon vanilla, and half a box gelatine, which has been soaked in
cold water enough to cover it for one hour and then dissolved in
boiling wrater enough to dissolve it (about half a cup), stir from the
bottom of the pan until it begins to grow stiff; fill the molds and
set them on the ice in the pan for one hour, or until they are sent
to the table. When ready to dish them, loosen lightly at the sides
and turn out on a flat dish ; have the cream ice-cold when you be-
gin to whip it, and it is a good plan to put a lump of ice into the
eream while whipping it. — If. Parloa.

CREAMS AXD CUSTARDS. 105

CHARLOTTE-RUSSE.

Split two dozen lady-fingers (slices of sponge or other cake may
be used), lay them in a mold, put one-third of a box of gelatine
into half pint of milk, place it where it will be warm enough to
dissolve. AVhip three pints of cream to a froth, and keep it cool,
beat the yolks of three eggs, and mix with half pound powdered
sugar, then beat the whites very stiff, and add to it, strain the gela-;
tine upon these, stirring quickly ; then add the cream, flavor with
vanilla or lemon, pour over the cake, let stand upon ice two hours.
Serve with whipped cream. Some add a layer of jelly at bottom
of mold. — Mrs. Ida M. Donaldson, Springdale, Col.

CHARLOTTE-RUSSE.

One ounce gelatine dissolved in two gills of boiling milk, whites
of four eggs beaten to a stiff froth, one and a half cups white pow-
dered sugar, one pint thick cream whipped to a froth, and rose-water
or vanilla for flavoring ; line a large mold with thick slices of sponge-
cake, mix the gelatine, sugar, cream and flavoring together, add
lightly the frothed whites of the eggs, pour into mold, set away on
ice till required for use. This is an easy and excellent mode of
making this most delicate dessert. — Mrs. V- G. Hush.

HAMBURG CREAM.

Stir together the rind and juice of two large lemons, and onecnp
sugar, add the well-beaten yolks of eight eggs ; put all in a tin pail,
set in a pot of boiling water, stir for three minutes, take from the
fire, add the well-beaten whites of the eggs, and serve, when cold,
in custard-glasses. — Mrs. C. Fullington.

ITALIAN CREAM.

Soak one-third box gelatine half an hour in cold milk, put a quart
milk on to boil, and when boiling stir in yolks of eight eggs well
beaten, add one cup and a half of sugar and the gelatine; when the
custard begins to thicken, take it off and pour into a deep dish in
which the eight whites have been beaten to a stiff froth ; mix well
together and flavor to taste ; put in molds, and allow four hours to
cool. This cream is much more easily made in whiter than in sum-
mer.— Mrs. N. P. Wiks

106 CREAMS AND CUSTARDS.

ROCK CREAM.

Boil one cup rice in a custard-kettle in sweet milk until soft, add
two table-spoons loaf-sugar, a salt-spoon salt ; pour into a dish and
place on it lumps of jelly ; beat the whites of five eggs and three
table-spoons pulverized sugar to a stiif froth, flavor to taste, add one
table-spoon rich cream, and drop the mixture on the rice. — Miss
Libbie S. Wilcox, Madison.

RASPBERRY CREAM.

One quart good cream, one pint fresh raspberries ; mash and rub
the fruit through a fine sieve or strainer, to extract the seeds, bring
the cream to a boil (having reserved one pint for froth), and add it
to the berries while it remains hot, sweeten with powdered sugar to
taste, let it become cold. Now raise cream which has been reserved
to a froth with a beater, take off the froth and lay it on a sieve to
drain ; fill dish or glasses with the cream and place froth on top.
Very nice. Any kind of berries, jam or jelly is good, and can be
used without straining.

SPANISH CREAM.

One box Coxe's gelatine dissolved in a pint of cold milk ; into two
quarts boiling milk stir one and a half cups sugar and the yolks
of eight eggs ; pour all upon the dissolved gelatine, stirring well.
When cool add half a pint wine, or flavor with lemon or vanilla,
place in dishes and cover with a meringue made of the beaten
whites, the juice of one lemon, and one cup sugar; brown in oven
two minutes and eat ice-cold. — Susan R. Howard, Brooklyn, New

York.

TAPIOCA CREAM.

Soak over night two table-spoons tapioca in one-half tea-cup milk
(or enough to cover) ; bring one quart milk to boiling point ; beat
well together the yolks of three eggs, half tea-cup sugar, and one
tea-spoon lemon or vanilla for flavoring, add the tapioca, and stir
the whole into the boiling milk, let boil once, turn into the dish,
and immediately spread on the whites. Serve when cold. — Mrs. R.

M. Henderson.

WHIPPED CREAM.

Place cream over ice until thoroughly chilled, and whip with an
egg-beater or whip-churn until it froths. While whipping place

CREAMS AND CUSTARDS. 107

froth on a sieve, and return to bowl to be re-whipped all that passes
through. When cream is difficult to whip, add to it and beat with
it the white of an egg. Sweetened and flavored this is a choice
dessert alone, but it may be served in various ways. Baked apples,
and fresh or preserved berries are delicious with it. Jelly-glasses,
one-third full of jelly and filled up with cream, make a very whole-
some and delicious dessert.

WHIPPED CREAM.

One and one-half pints good rich cream sweetened and flavored
to taste, three tea-spoons vanilla ; whip to a stiff froth. Dissolve
three-fourths ounce best gelatine in a small tea-cup hot water, and
when cool pour into the cream ; stir thoroughly, pour in molds and
set on ice, or in very cool place. — Mrs. Emma Craig, Washing-
ton, D. C.

APPLE CUSTARD.

One pint of mashed stewed apples, one pint sweet milk, four eggs,
one cup sugar and a little nutmeg; bake slowly. — Mrs. G. W.
Hensel, Quarryville Pa.

APPLE SNOW.

Pare, core and bring to boil in as little water as possible six tart
apple cool, strain, beat well, and add the well-whipped whites
of three eggs, sweeten to taste, beat well until a dish of snow
is the result, flavor with lemon or manilla, or add the grated
rind of a lemon ; serve with sweetened cream. Or, make custard of
yolks, sugar, and a pint milk, place in a dish, and drop the froth
on it in large flakes. — Mrs. T. J. Buxton, Minneapolis, Minn.

BLANC-MANGE.

Dissolve three heaping table-spoons corn starch and three of sugar
in one pint of milk ; add to this three eggs well beaten, and pour
the mixture into one pint of boiling milk, stirring constantly until
it boils again ; just before taking from the stove flavor to suit the
taste and pour into cups or small molds ; when cool take out and
place on a glass dish with a mold of jelly in the center. Serve a
spoon of jelly and a sauce of sweetened cream with each mold. Or,
put one quart milk (reserving three table-spoons with which mix
three heaping table-spoons corn-starch) with a pinch of salt and five

108 CREAMS AND CUSTARDS.

table-spoons sugar. Whon milk is hot, pour in the mixed corn-
starch, and stir until it is a thick batter; pour this on the well-
beaten whites of four eggs, add two tea-spoons vanilla, pour into
molds wet in cold water, and set on ice ; when cold, turn from the
mold, and serve in a custard made as follows : Put one pint milk in
a basin over boiling water, mix in a tea-cup two even tea-spoons
corn-starch in two of cold milk, beat in the four yolks of eggs and
two and a half table-spoons of sugar. When the milk is hot pour
part of it into the cup and stir well, pour it back into the basin and
stir until as thick as desired ; put on ice until chilled thoroughly.
Blanc-mange may be colored green with spinage juice, or pink with
the juice of strawberry, currant or cranberry, or a handsome yellow
with the grated peel of an orange or lemon, moistened with the
juice and strained through a cloth. Very pretty half-pint molds
may be made as follows : Tilt the mold in a pan of snow or pounded
ice, color one-fourth the blanc-mange pink, another fourth green ;
wet the molds and pour into them a little of the colored blanc-
mange, putting only one color into each mold and filling it so that
when tilted the blanc-mange reaches nearly to the top and covers
about two-thirds of the bottom ; when cold set mold level, and fill
with the white blanc-mange, which has, meantime, been kept in so
warm a place as not to harden. If the molds are made to imitate
roses or fruit, the fruit may be green, and roses pink ; if corn, yel-
low ; and various ways of combining colors and forms will suggest
themselves to the ingenious housewife.

CHOCOLATE BLANC-MANGE.

Half box gelatine, soaked till dissolved in as much cold water as
will cover it, four ounces sweet chocolate grated, one quart sweet
milk, one cup sugar; boil milk, sugar and chocolate five minutes,
add gelatine, and boil five minutes more, stirring constantly ; flavor
with vanilla, put in molds to cool and eat with cream. If wanted
for tea. make in the morning ; if for dinner, the night before. For
a plain blanc-mange omit the chocolate. — Mrs. Dr. Houston, Urbana.

RASPBERRY BLANC-MANGE.

Stew nice fresh raspberries, strain off the juice and sweeten it to
taste, place over the fire, and when it boils stir in corn starch wet

CREAitfS AND OUSTARDb. 109

in cold water, allowing two table-spoons of corn starch for each pint
of juice ; continue stirring until sufficiently cooked, pour into molds
wet in cold water and set away to cool ; eat with cream and sugar.
Other fruit can be used instead of raspberries. — Mrs. J. P. Rea,

Minneapolis, Minn.

BOILED CUSTARD.

One quart milk, two table-spoons corn starch, two eggs, one-fourth'
tea-spoon salt, butter size of a hickory-nut ; wet the starch in a little
of the milk, heat the remainder to near boiling, in a tin pail set in
a pot of boiling water. The proper heat will be indicated by a froth
or film rising to the top ; add the starch till it thickens, stirring con-
stantly, then add the eggs well-beaten with four table-spoons of
sugar, let it cook, stirring briskly, take off and beat wrell ; flavor ;
-served with grated cocoa-nut it is elegant.

CHOCOLATE CUSTARD.

Break two sections chocolate in a half-dozen pieces, put it in a
pan over boiling water, with milk enough to barely cover it ; mash
and stir perfectly smooth, then add the rest of the milk (one quart
in all, reserving three table-spoons in which to dissolve the corn
starch,) one cup sugar, yolks of six eggs, a heaping table-spoon corn
starch ; beat the yolks, add the sugar and corn starch (dissolved in
milk), stir all slowly in the boiling milk, in which the chocolate is
•dissolved, add a pinch of salt, and let cook a few minutes, stirring
-constantly ; eat cold with white cake. — Miss Bumie Johnson.

FLOATING ISLAND.

Make a custard of the yolks of six eggs, one quart milk, a small
pinch of salt, sugar to taste ; beat and strain yolks before adding to
the milk ; place custard in a large tin pan, and set in stove, stirring
constantly until it boils, then remove, flavor with lemon or rose, and
pour into a dish (a shallow, wide one is best), spread smoothly over
the boiling hot custard the well-beaten whites, grating some loaf-
sugar (some add grated cocoa-nut) on the top. Set the dish in a
pan of ice-water and serve cold. Some prepare the whites by placing
& table-spoon at a time on boiling water, lifting them out carefully,
when cooked, with a skimmer and laying them gently on the float.
This is the " old reliable recipe."— Mrs. W. W. W.

110 CREAMS AND CUSTAfiDS.

GOOD BAKED CUSTARD.

Eight well-beaten eggs, leaving two whites for the top, three pints
milk ; sweeten and flavor to taste ; bake for two hours in a slow oven.
Beat the reserved whites to stiff froth with two table-spoons sugar,
spread over the top and return to oven to brown.

GELATINE CUSTARD.

To one-third package Coxe's gelatine, add a little less than one
pint boiling water ; stir until gelatine is dissolved, add the juice of
one lemon, and one and a half cups sugar; strain through a jelly,
strainer into dish for the table, and set in a cool place. For custard,
to one and a half pints milk add the yolks of four eggs (reserving
the whites), and four table-spoons sugar; cook and flavor when cool.
When required for the table, cut gelatine into small squares, and
over them pour the custard. Add four table-spoons powdered sugar
to the whites of four eggs well beaten, and when ready for the
table place over the custard with a spoon. — Mrs. W. A. James.

LEMON CUSTARD.

Beat the yolks of eight eggs till they are white, add pint boiling
water, the rinds of two lemons grated, and the juice sweetened to-
taste ; stir this on the fire till it thickens, then add a large glass of
rich wine, and one-half glass brandy ; give the whole a good boil,
and put in glasses. To be eaten cold. Or, put the thin yellow
rinct of two lemons, with the juice of three, and sugar to taste, into
one pint of warm wrater. As lemons vary in size and juiciness, the
exact quantity of sugar can not be given. Ordinary lemons re-
quires three gills. It will be safe to begin with that quantity, more
may be added if required. Beat the whites to a stiff froth, then
the yolks ; then beat both together, pour in gradually while beat-
ing the other ingredients ; put all in a pail, set in a pot of boiling
water, and stir until thick as boiled custard ; strain it in a deep
dish ; when cool place on ice. Serve in glasses. — Mrs. Belle R.
Liggett, Detroit, Mich.

SNOW CUSTARD.

Half a package of Coxe's gelatine, three eggs, two cups of sugar,
juice of one lemon ; soak the gelatine one hour in a tea-cup of cold
water, add one pint boiling water, stir until thoroughly dissolved,

CREAMS AND CUSTARDS. Ill

add two-thirds of the sugar and the lemon juice; beat the whites of
the eggs to a stiff froth, and when the gelatine is quite cold, whip
it into the whites, a spoonful at a time, from half an hour to an
hour. Whip steadily and evenly, and when all is stiff, pour in a
mold, or in a dozen egg-glasses previously wet with cold water, and
set in a cold place. In four or five hours turn into a glass dish.
Make a custard of one and one-half pints milk, yolks of eggs, and*
remainder of the sugar, flavor with vanilla, and when the meringue
or snow-balls are turned out of the mold, pour this around the
base. — Mrs Gov. Tliayer, Wyoming Temtory.

MOONSHINE.

This dessert combines a pretty appearance with palatable flavor,
and is a convenient substitute for ice-cream. Beat the whites of six
€ggs in a broad plate to a very stiff froth, then add gradually six
table-spoons powdered sugar (to make it thicker use more sugar up
to a pint), beating for not less than thirty minutes, and then beat
in about one heaping table-spoon of preserved peaches cut in tiny
bits (or some use one cup jelly), and set on ice until thoroughly
chilled. In serving, pour in each saucer some rich cream sweetened
and flavored with vanilla, and on the cream place a liberal portion
of the moonshine. This quantity is enough for seven or eight per-
sons.— Mrs. H. C. Meredith,

ORANGE FLOAT.

One quart water, the juice and pulp of two lemons, one coffee-
cup sugar; when boiling, add four table-spoons corn starch, let boil
fifteen minutes, stirring all the time ; when cold pour it over four
or five peeled and sliced oranges, and over the top spread the beaten
whites of three eggs ; sweeten and add a few drops of vanilla. —

Mrs. Wm. Skinner.

HIDDEN MOUNTAIN.

Six eggs, a few slices citron, sugar to taste, three-quarters of a
pint of cream, a layer of any kind of jam ; beat the whites and
yolks of the eggs separately, then mix and beat again, adding the
citron, the cream and sugar; when well beaten put in a buttered
pan and fry, cover with the jam and garnish with slices of citroa ;
to be eaten cold. — Mrs. J. C. Gould.

112 CREAMS AFD CUSTARDS.

ORANGE SOUFFLE.

Peel and sliee six oranges, put in a glass dish a layer of oranges,
then one of sugar, and so on until all the orange is used, and let stand
two hours ; make a soft boiled custard of yolks of three eggs, pint
of milk, sugar to taste, with grating of orange peel for flavor, and
pour over the oranges when cool enough not to break dish ; beat
whites of the eggs to a stiff froth, stir in sugar, and put over the
pudding. Praised by all. — Mrs. Mary A. Livermore, Melrose, Mass.

PRUNE WHIP.

Sweeten to taste and stew three-quarters of a pound of prunes ;
when perfectly cold, add the whites of four eggs beaten stiff; stir all
of this together till light, put in a dish, and bake twenty minutes ;
when cold, serve in a larger dish, and cover well with good cream.

VIRGINIA CARAMEL CUSTARD.

To make a baked custard, separate the whites and yolks of five
eggs, beat the yolks well with a quarter of a pound of sugar, add
the well-beaten whites and mix well with a quart of milk. Flavor
and then pour into a buttered mold. Set immediately into a pan
of boiling hot water, in a moderately hot oven. About half an
hour will be required to set it firmly. When nicely browned and
puffed up, touch the middle with a knife blade; if it cuts as smooth
as around the sides it is done ; take care not to overdo. Let cus-
tard stand until uerfectly cold, turn out gently on a plate and dust
thickly with sugar, place in upper part of a hot oven ; the sugar
soon melts and browns. Another way is to butter the mold care-
fully, sprinkle sugar over bottom and set on stove to brown (great
care is necessary to prevent sticking), pour in custard and bake;
when turned out the caramel will be on top.

A thinner custard may be made with a less number of eggs, but
it can not be carameled unless baked in individual cups. Less
eggs may also be used by substituting a portion of corn starch,
boiled rice, gelatine or something else to give firmness, but the
quality of custard will be impaired. And if more than one or two
additional eggs are used the custard is spoiled. Baking too rap-
idly, or too long, injures custard, hence do not scald milk and eggs
before setting in oven, as many recommend. By baking in boiling
water the temperature is regular, and scorching prevented.

CONFECTIONERY

There are very few modern kitchens in which some cooking uten-
sil may not be found convenient for making candy. A sauce-pan
of tinned iron, with a handle and flaring sides, and a lip to facilitate
the pouring of the contents, will be found best adapted to such use ;
or a small iron or brass kettle will do if kept quite dean.

Dissolve four pounds white sugar in one quart water ; place this
in a porcelain kettle over a slow fire for half an hour, pour into it
a small quantity of gelatine and gum-arabic dissolved together ; all
the impurities which rise to the surface skim off at once. Instead
of gelatine and gum-arabic, the white of an egg may be used as a
substitute with good results. To make the clarifying process still
more perfect, strain through a flannel bag. To make rock candy,
boil this syrup a few moments, allow to cool, and crystallization
takes place on the sides of the vessel. To make other candies,
bring the syrup very carefully to such a degree of heat that the
"threads," which drop from the spoon when raised into the colder
air, will snap like glass. When this stage is reached, add a tea-
spoon of vinegar or cream tartar to prevent ''graining," and pour
into pans as directed in the recipes which follow. To make round
stick candies, pull, and roll into shape with well-floured hands as
soon as cool enough to be handled. In pulling candy, some grease
the hands, others flour them slightly. Colored candies are often
injurious, and sometimes even poisonous, and should be avoided.

In baking macaroons and kisses, use washed butter for greasing
the tins, as lard or salt butter gives an unpleasant taste. Bake in

8 113)

114 CONFECTIONERY.

a moderate oven, or let dry in a cool oven for two hours. After
buttering, sprinkling lightly with flour and then shaking it off, is
an excellent way to prepare the pan. When powdered alrnouds
are to be used, they should be thoroughly dried in an open oven,
after blanching, and they will pulverize more easily. In making
macaroons or drops, or pulling butter-scotch or taffy, grease hands
lightly with butter to prevent sticking. Flouring the hands is apt
to give an unpleasant taste to candy.

ALMOND MACAROONS.

Pour boiling water on half a pound almonds, take skins off and
throw into cold water for a few moments, then take out and pound
(adding a table-spoon essence lemon) to a smooth paste, add one
pound of pulverized sugar and whites of three eggs, and work the
paste well together with back of spoon ; dip the hands in water and
roll mixture into balls the size of a nutmeg, and lay on buttered
paper an inch apart ; when done, dip the hands in water and pass
gently over the macaroons, making the surface smooth and shining;
set in a cool oven three-quarters of an hour. If this recipe ia
strictly followed, the macaroons will be found equal to any made
by professional confectioners. — Mrs. L. S. W.

BUTTER-SCOTCH.

Three pounds "coffee A" sugar, fourth pound butter, half tea-
spoon cream tartar, eight drops extract of lemon ; add as much
cold water as will dissolve the sugar ; boil without stirring till it
will easily break when dropped in cold water, and when done, add
the lemon ; have a dripping-pan well buttered and pour in one-
fourth inch thick, and when partly cold, mark off in squares. If
pulled, when partly cold, till very wrhite, it will be like ice-cream
candy. — Mrs. J. S. R.

BALTIMORE KISSES.

Beat the whites of four small eggs to a high, firm froth, stir into
it half a pound pulverized sugar, flavor with essence lemon or rose,
continue to beat until very light ; then drop half the size of an egg,
and a little more than an inch apart, on well-buttered letter-paper ;
lay the paper on a half-inch board and place in a moderate oven ;
watch, and as soon as they begin to look yellowish take them out ;

CONFECTIONERY. 115

or, beat to a stiff froth the whites of two eggs, stirring into them
very gradually two tea-cups powdered sugar and two table-spoons
corn starch; bake on buttered tins fifteen minutes in a warm oven,
or until slightly brown. Chocolate puff's are made by adding two
ounces grated chocolate mixed with the corn starch. — Mrs. W. W. W.

CANDY OF ANY FLAVOR.

Three and a half pounds refined sugar, one and a half pints
wrater, one tea-spoon cream tartar ; mix in a vessel large enough to
hold the candy when expanded by the heat ; boil over a brisk fire,
taking care that it does not burn. The heat should be applied at
bottom and not at the sides. After boiling fifteen minutes, remove
a small portion of the melted sugar with a spoon, and cool by
placing in a saucer set in cold water. When cool enough, take a
portion between thumb and finger, and if it forms a "string" or
"thread" as they are separated, the process is nearly done, and
great care must be used to control the heat so that the boiling may
be kept up without burning. Test frequently by dropping*, bit into
cold water placed near; if it becomes hard and brittle, snapping
apart when bent, it is done and must be removed at once, and the
flavoring stirred in. Then pour into shallow earthen dishes, thor-
oughly but lightly greased, and cooled until it can be handled ;
pull, roll into sticks or make into any desired shape.

CENTENNIAL DROPS.

White of one egg beaten to a stiff froth, quarter pound pulver-
ized sugar, half tea-spoon baking-powder ; flavor with lemon ; butter
tins and drop with tea-spoon about three inches apart ; bake in a
slow oven and serve with ice-cream. This is also a very nice recipe
for icing. — Miss Alice Trimble, Mt. G-ilead.

CHOCOLATE CARAMELS.

One cup of chocolate shaved fine, one cup molasses, half cup
milk, one cup sugar; when nearly done add a piece of butter size
of a walnut. Stir until perfectly dissolved, but not after it begins
to boil, as that will make it grain. It is done when it hardens and
becomes brittle when dropped in cold water, but do not make too
hard. Grease plates with butter, pour it on about half an inch
thick, when nearly cool cut with a greased knife into small squares.

116 CONFECTIONER Y.

CHOCOL AT E C A RAM ELS.

One and a half cups grated chocolate, four of brown sugar, one
and a half of cold water, piece of butter size of an egg, table-spoon
of very sharp vinegar ; flavor with two table-spoons vanilla just
before removing from fire. Do not stir, but shake the vessel gently
while cooking. Boil on the top of stove over a brisk fire until it
becomes brittle when tried in water ; pour into a well buttered and.
floured dripping-pan, and check off in squares while soft. — Miss
Emma Collins,

CHOCOLATE DROPS.

Two and a half cups pulverized or granulated sugar (or maple
sugar may be used), one-half cup cold water; boil four minutes,
place the sauce-pan in cold water, and beat till cold enough to make
into little balls; take half a cake of Baker's chocolate, shave off
fine and set it in a bowl set in top of boiling tea-kettle to melt, and
when balls are cool enough, roll in the chocolate with a fork. This
makes eighty. Or wrhile making into balls, mold an almond-meat
into the center of each ball, roll in coarse sugar, and you have deli-
cious "cream almonds." Or, mold the unbroken halves of walnut-
meats into the soft sugar, and when cold, roll in the chocolate.
When finished, take out and lay on battered paper until cold. —
Mrs. 0. M. Scott.

COCOA-NUT CARAMELS.

One pint milk, butter size of an egg, one cocoa-nut grated fine
(or dessicated cocoa-nut may be used), three pounds white sugar,
two tea-spoons lemon, boil slowly until stiff (some then beat to a
cream), pour into shallow pans, and when partly cold cut in squares.
Miss Nettie Breiuster, Madison.

COCOA-NUT DROPS.

One pound cocoa-nut, half pound powdered sugar, and the white
of an egg ; work all together and roll into little balls in the hand ;
bake on buttered tins. — C. W. Cyphers,

EVERTON ICE-CREAM CANDY.

Squeeze the juice of one large lemon into a cup. Boil ore and
one-half pounds moist white sugar, two ounces butter, one and a
half tea-cups water, together with half the rind of the lemon, and
when done (which may be known by its becoming quite crisp when

CONFECTIONERY. Ill

dropped into cold water) set aside till the boiling has ceased, and
then stir in the juice of the lemon, butter a dish and pour in about
an inch thick. When cool take out peel (which may be dried),
pull until white, draw out into sticks and check about four inches
long with a knife. If you have no lemons, take two table-spoons
vinegar and two tea-spoons lemon extract. The fire must be quick
and the candy stirred all the time. — Mrs. J. 8. R.

HICKORY-NUT MACAROONS.

Take meats of hickory -nuts, pound fine and add mixed ground
spice and nutmeg ; make frosting as for cakes, stir meats and spices
in, putting in enough to make it convenient to handle ; Hour the
hands and make the mixture into balls the size of nutmegs, lay them
on buttered tins, giving room to spread, and bake in a quick oven.
These are delicious. — Mrs. Walter Mitchell,

HICKORY-NUT CAKES.

One egg, half cup flour, a cup sugar, a cup nuts sliced fine ; drop
on buttered tins one tea-spoonful in a place, two inches apart. Or,
roll and bake like sand tarts. — Mrs. Lamb, Belief ontaine,

HOREHOUND CANDY.

Boil two ounces of dried horehound in a pint and a half water for
about half an hour ; strain and add three and a half pounds brown
sugar. Boil over a hot fire until it is sufficiently hard, pour out in
flat, well-greased tin trays, and mark into sticks or small squares
with a knife, as soon as it is cool enough to retain its shape.

LEMON CANDY.

Take a pound loaf-sugar and a large cup water, and after cooking
over a slow fire half an hour, clear with 'a little hot vinegar, take
off the scum as it rises, testing by raising with a spoon, and when
the " threads" will snap like glass pour into a tin pan, and when
nearly cold mark in narrow strips with a knife. Before pouring into
the pans, chopped cocoa-nut, almonds, hickory-nuts, or Brazil-nuts
cut in slices, may be stirred into it. — Mrs. V. K. W.

MERINGUES.

One pound granulated sugar, whites of nine eggs. Whip eggs
until dish can be inverted without their falling off1, and then simply
add the sugar, incorporating it thoroughly, but stirring as little as

118 CONFECTIONERY.

possible. Prepare boards three-fourths of an inch thick, to fit oven,
and cover them with strips of heavy brown paper about two and
a half inches wide ; on these drop the mixture from the end of a
dessert-spoon (or use the meringue-bag described in recipe for lady's
fingers), giving the meringue the form of an egg, and dropping them
about two inches apart on the paper, and bake till a light brown.
Take up each strip of paper by the two ends, turn it gently on the
table, and with a small spoon take out the soft part of each me-
^ringue, strew over them some sifted sugar, and return to oven bot-
tom side up to brown. These shells may be kept for weeks. When
wanted for table, fill with whipped cream, place two of them together
so as to inclose the cream, and serve. To vary their appearance,
finely-chopped almonds or currants may be strewn over them before
the sugar is sprinkled over, and they may be garnished with any
bright-colored preserve. Great expedition is necessary in making
them, as, if the meringues are not put into the oven as soon as the
sugar and eggs are mixed, the former melts, and the mixture runs
on the paper instead of keeping egg-shape. The sweeter the me-
ringues are made the crisper will they be ; but if there is not suffi-
cient sugar added they will be tough. — Miss Sarah Gill, Columbus,

MOLASSES CANDY.

Take equal quantities brown sugar and Orleans molasses (or all
molasses may be used), and one table-spoon sharp vinegar, and when
it begins to boil skim well and strain, return to the kettle and con-
tinue boiling until it becomes brittle if dipped in cold water, then
pour on a greased platter. When cool enough, begin to throw up
the edges and wrork, by pulling until bright and glistening like
gold ; flour the hands occasionally, draw into stick size, rolling to
keep round, until pulled out and cold. With a greased knife press
nearly through them at proper lengths, and they will easily snap ;
flavor just before pouring out to cool. — Sterling Robinson.

AUNT TOP'S NUT-TAFFY.

Two pints maple sugar, half pint water, or just enough to dis-
solve sugar; boil until it becomes brittle by dropping in cold water;
just before pouring out add a tablespoon vinegar ; having prepared
the hickory-nut meats, in halves, butter well the pans, line with the
meats, and pour the taffy over them. — Edelle and Hattie Hush.

CANNING FRUITS.

Cleanse the cans thoroughly and test to see if any leak or are
cracked. If tin cans leak, send them to the tinner ; if discolored
inside they may be lined with writing-paper just before using. In
buying stoneware for canning purposes, be sure that it is well glazed,
as fruits canned in jars or jugs imperfectly glazed sometimes become
poisonous. Never use defective glass cans, but keep them for storing
things in the pantry; and in buying them, take care that they are
free from flaws and blisters, else the glass will crumble off in small
particles when subjected to heat. Self-sealers are very convenient,
but the heat hardens the rubber rings, which are difficult to re-
place, so that in a year or two they are unfit for use. For this
reason many prefer those with a groove around the top for sealing
with wax or putty. The latter is very convenient, as jars sealed
with it can be opened readily with a strong fork or knife, and are
much more easily cleaned than when wax-sealed. Putty may be
bought ready for use, and is soon made soft by molding in the
hand. In using it should be worked out into a small roll, and
pressed firmly into the groove with a knife, care being taken to
keep it well pressed down as the can cools. In canning, provide
a wide-mouthed funnel (made to set into the can), and pour the
fruit into a funnel from a bright tin dipper (if old or rusty it will
discolor the fruit) or a small pitcher, heated before putting in the
hot fruit to prevent breaking. Pour fruit as quickly as possible,
and screw down top immediately.

Fruit should be selected carefully, and all that is imperfect re-
jected. Large fruits, such as peaches, pears, etc., are in the best

319)

120 CANNING FRUITS.

condition to can when not quite fully ripe, and should be put up
as soon as possible after picking ; small fruits, such as berries,
should never stand over night if it is possible to avoid it. The
highest-flavored and longest-keeping fruits are best put up without
paring, after having carefully removed the down with a fine but
stiff brush. Use only the best sugar in the proportion of half a
pound of sugar to a pound of good fruit, varying the rule, of course,
with the sweetness of the fruit. Or, in canning for pies omit sugar,
as the natural flavor is better preserved without it, and some prefer-
this method for all purposes. It is economical, and well worthy of
experiment. Cans put up in this way should have a special mark so
as to distinguish them from the rest. When ready to can, first place
the jars (glass) in a large pan of warm water on the back of the stove,
make ready the syrup in a nice clean porcelain kettle, add the fruit
— it is better to prepare only enough fruit or syrup for two or three
cans at a time — and by the time it is done, the water in the pan
will be hot and the cans ready for use. Take them out of the
water and set them on a hot platter, which answers the double pur-
pose of preventing their contact with any cold surface like the table,
and saving any fruit that may be spoiled. Fill as full as possible,
and set aside where no current of air will strike them ; or, better,
wring out a towel wet in hot water and set them on it ; let stand a
moment or two or until wiped off, when the fruit will have shrunk
away a little; fill up again with hot syrup, or if you have none,
boiling water from the tea-kettle will do, and then seal. In can-
ning peaches, the flavor is improved by adding twro or three whole
peaches, or dropping in the center of the can a few of the stones.
For peaches, pears and berries, some sweeten as for eating, let
stand until sugar is dissolved (using no water), place on stove in
porcelain kettle and keep at boiling point long enough to heat the
fruit, and then can in glass jars as directed.

There are several other ways of preparing glass cans for fruit,
among them the following : Wring a towel from cold water, double
and wrap closely about and under the can so as to exclude the air,
and put a cold silver spoon inside and fill; or, put a towrel in a
steamer, set in the cans, and place over a kettle of cold wrater, boil
the water, and when ready to fill, remove the cans and wrap in a

CANNING FRUITS. 121

towel wrung from warm water, put a table-spoon rinsed in hot
water inside, and fill ; or, wash the cans in tepid water, place an
iron rod inside, and at once pour in the boiling fruit, but not too
fast. In using glass cans with tops which screw on, be sure that
the rubbers are firm and close-fitting, and throw away all that are
imperfect. When the can is filled to overflowing, put on the top
.at once and screw down tightly, and as the fruit and cans cool,

o •/ '

causing contraction of the glass, turn down again and again until
perfectly air-tight. Wrap as soon as cold with brown wrapping-
paper, unless the fruit-closet is very dark. Light injures all
fruit, but especially tomatoes, in which it causes the formation of
-citric acid, which no amount of sugar will sweeten. The place
where canned fruits are kept should also be dry and cool, for if
too warm the fruit will spoil. In canning, use a porcelain-lined
kettle, silver fork or broom splint and wire spoon or dipper;
& steel fork discolors the fruit.

Cans should be examined two or three days after filling, and if

V ^J

.syrup leaks out from the rim, they should be unsealed, the fruit
thoroughly cooked and kept for jam or jelly, as it will have lost
the delicacy of color and flavor so desirable in canned fruits. Pint
cans are better for berries than quart. Strawberries keep their
•color best in stone jars; if glass cans are used for them, they should
be buried in sand. If syrup is left after canning berries, it may,
while thin, be flavored with vinegar, boiled a moment, and then
bottled and corked for a drink mixed with ice-water.

In using self-sealing cans the rubber ring must show an even
•edge all round, for if it slips back out of sight at any point, air
will be admitted. On opening tin cans, remember to pour all the
fruit out into an earthen or glass dish. If any part is not used at
the time, re-cook, and return to dish, and it will keep for a day or
two, many of the less perishable fruits longer. Wines, cider, shrubs,
•etc., must be bottled, well corked, sealed, and the bottles placed on
their sides in a box of sand or sawdust. To can maple syrup, pour
hot into cans or jugs, and seal well.

The fine display of canned fruits at the Centennial Exhibition
was prepared as follows: The fruits were selected with great care,
of uniform size and shape, and all perfect. They were carefully

122

CANNING FRUITS.

Quant,
sugar
to qt.

6oz.
4 "
6 "
8 "
10 "
8 "
8 "
4 "
6 "
4 "

Time for
boiling
fruit

15 min.
15 "
25 "
10 "
6 "
10 "
20 "
8 "
15 "

Quant,
sugar
to qt.

4oz~
6 "
8"
5 "
8 "
8"
none*
8 "
10"

Pine apples sliced

Siberian crab-apples....
Sour apples, quartered...
Hi pe currants

\Vild srrapes

peeled with a thin, sharp, silver fruit-knife, which did not discolor
them, and immediately plunged into cold water in an earthen or
wooden vessel to prevent the air from darkening them. As SOOD
as enough for one can was prepared, it was put up by laying the
fruit piece by piece in the can, and pouring syrup, clear as crystal,
over it, and then, after subjecting the whole to the usual heat,
sealing up.

The following table gives the time required for cooking and the
quantity of sugar to the quart for the various kinds of fruit.

Time for
boiling
fruit.

Cherries 5 min.

Raspberries 6 "

Blackberries 6 "

Strawberries 8 "

Plums 10

Whortleberries 5

Pie-Plant, sliced 10

Small sour pears, whole 30
Bartlett pears, halved... 20
Peaches 8

CANNED BERRIES.

Select those the skins of which have not been broken, or the
juice will darken the syrup; fill cans compactly, set in a kettle of
cold water, with a cloth beneath them, over an even heat; when
sufficiently heated, pour over the berries a syrup of white sugar
dissolved in boiling water (the richer the better for keeping, though
not for preserving the flavor of the fruit), cover the cans closely to
retain heat on the top berries. To insure full cans when cold, have
extra berries heated in like manner to supply the shrinkage. If
the fruit swims, pour off surplus syrup, fill with hot fruit, and
fceal up as soon as the fruit at the top is thoroughly scalded. — Mm

L. Southwick.

PLAIN CANNED BERRIES.

Pick out stems or hulls if any — if gathered carefully the berries
will not need washing, put in porcelain kettle on the stove, adding-
a small tea-cup water to prevent burning at first. When they
come to a boil, skim well, add sugar to taste (for pies it may be
omitted), let boil five minutes, fill in glass, stone, or tin cans, and
seal with putty unless self-sealers are used. This rule applies to

CANNING FRUITS. 123

raspberrries, blackberries, currants, gooseberries, or any of the

small berries.

CANNED CURRANTS.

Look them over carefully, stem and weigh them, allowing a
pound of sugar to every one of fruit ; put them in a kettle, cover,
and leave them to heat slowly and stew gently for twenty or thirty
minutes; then add the sugar, and shake the kettle occasionally to
make it mix with the fruit; do not allow it to boil, but keep as
hot as possible until the sugar is dissolved, then pour it in cans and
•secure the covers at once. White currants are beautiful preserved
in this way. — Mrs. Win. Patrick, Midland, Mich.

GREEN GOOSEBERRIES.

Cook the berries in water until white, but not enough to break
them ; put into cans with as little water as possible, fill up the can
with boiling water and seal; when opened pour off water and cook
like fresh berries. — Mrs. 0. M. S.

CANNED PEACHES.

Pour boiling water over one peck of large clingstone peaches to
remove the fuzz; make a syrup of three pounds sugar and one pint
vinegar, using a little water if required to cover the peaches ;
•cook until pretty soft, and can as usual. — Mrs. Frank Stahr,

Lancaster, Pa.

CANNED PEACHES.

Have one porcelain kettle with boiling water and another with a
-syrup made sweet enough with white sugar for the peaches ; pare,
halve, and drop them into the boiling water, let them remain until
& silver fork will pierce them, lift them out with a wire spoon, f..11
•can, pour in all the boiling syrup the can will hold, and seal imme-
diately. Continue in this way, preparing and sealing only one can
at a time, until done ; boil down the water in first kettle with the
syrup, if any is left; if not, add more sugar, and quite a nice mar-
malade will result. This manner of canning peaches has been
thoroughly tested, and is pronounced by the experienced the best
of all methods. — Mrs. R. A. Sharp, Kingston.

CANNED PEACHES STEAMED.
To peel, place in a wire basket, to the handle of which a cord

lias been tied, let down into boiling water for a moment, then into

124 CANNING FRUITS.

cold water, and strip off the skin (this saves both fruit and labor).
The fruit must be at a certain stage to be prepared in this way, for
if too green it will not peel, and if too ripe it will be too much
softened by the hot water. After peeling, seed and place in a
steamer over a kettle of boiling water, first laying a cloth in bottom
of steamer ; fill about half full of fruit, cover tightly, make a syrup
in a porcelain kettle for fruit alone, let the fruit steam until it can
be easily pierced with a silver fork, drop gently for a moment into
the hot syrup, place in the cans, fill, cover, and seal. The above
recipe is for canning a few at a time. This recipe, with the excep-
tion of mode of peeling, applies equally well to pears.

CANNED PEACHES.
Pare, halve and seed ; make a syrup of a pint granulated sugar

to a quart water, place on stove in a porcelain kettle (enough for
two quart cans). When syrup boils, drop in enough fruit for one
can; watch closelv, testing with a silver fork, so that the moment

*/ ' c--

they are done they may be removed. When the peaches are tender,
lift very gently with a wire spoon, and place in the can previously
heated, according to instructions for preparing glass cans. When
full of peaches pour in the hot syrup, place the cover on and seal
at once ; then add more peaches to the hot syrup for next can, and
repeat the operation. If there are more peaches than will fill the-
can, place them in another can and keep hot until more are ready,
and so on until all are canned. Skim the syrup before adding-
peaches, making only enough syrup at one time for two cans. — -

Mrs. W. W. W.

CANNED PEARS.

Prepare and can precisely like peaches in preceding recipe, except
that they require longer cooking. When done they are easily pierced
with a silver fork.

CANNED PIE PLANT.

Cut the pie plant in pieces, two inches long, put over a slow fire-
with its weight in sugar ; when sugar is dissolved let it boil slowly
until clear, but do not let it cook long enough to become dark col-
ored. Put up in air-tight cans.

CANNED PINE- APPLE.

Peel and slice, make syrup in proportion of two and a half pounds

CANNING FRUITS. 125

best white granulated sugar to Dearly three pints of water; boil five
minutes ; skim or strain ; add fruit and let it boil ; have cans hot ;
fill and seal up as soon as possible.

CANNED PLUMS.

Wash and put whole into a syrup made in the proportion of a
pint of water and a pound of sugar to every two pounds of fruit ;
boil for eight minutes, can, and seal immediately. If pricked with-
a fork before placing in syrup, they will be less liable to burst.
Cherries are canned in the same way.

KASPBERRIKS WITH CURRANT JUICE.

Ten pounds of red or black raspberries, twelve pounds of granu-
lated sugar, one quart currant juice. Make syrup of the sugar and
juice ; when boiling add the fruit, and continue for ten minutes.
Put in glass cans and fasten immediately.

CANNED STRAWBERRIES.

Fill glass jars with fresh whole strawberries, sprinkled with sugar
in the proportion of half pound sugar to a pound of berries, lay
covers on lightly, stand them in a wash boiler filled with water to-
within an inch of tops of cans (the water must not be more than
milk-warm when the cans are placed in it). When it has boiled
for fifteen minutes, draw to back of stove, let steam pass off, roll
the hand in a towel, lift out cans, and place on a table. If the
berries are well covered with their own juice, take a table-spoon and
fill up the first can to the very top of the rim from the second, wipe
the neck, rub dry, and screw the top down firmly, observing care-
fully the general directions for canning berries. Fill another from
the second can, and so on until all are finished. Great care must be
taken to keep the berries whole and round ; as the cans cool invert
them occasionally, to prevent the fruit from forming in a mass at

one end.

CANNED STRAWBERRIES.

For every quart of fresh strawberries, take one coffee-cup of white
sugar; add a table-spoon or two of water to the fruit if there is no-
juice in the bottom, to prevent burning before the heat brings out
the juice. As soon as the fruit boils, add the sugar, and stir
gently for a few minutes until it boils up again, and can immedi-

126 CANNING FRUITS.

ately. It is better not to cook any more fruit than can be put
into one glass fruit-jar. Usually a few spoonfuls of the syrup will
be left with which to begin the next can. Strawberries are consid-
ered difficult to keep, but there need be no trouble if the fruit is
fresh and the can is closed air-tight in glass, and kept as directed
in general directions for canning fruits. — Mrs. H. S. Huntington,

Galesburg, III.

CANNED CORN.

Dissolve an ounce tartaric acid in half tea-cup water, and take
one table-spoon to two quarts of sweet corn ; cook, and while boil-
ing hot, fill the cans, which should be tin. When used turn into a
colander, rinse with cold water, add a little soda and sugar while
cooking, and season with butter, pepper and salt. — Miss Lida Cart-

mell.

CANNED CORN AND TOMATOES.

Scald, peel, and slice tomatoes (not too ripe) in the proportion
of one-third corn to two-thirds tomatoes ; put on in a porcelain
kettle, let boil fifteen minutes, and can immediately in tin or glass
{if glass keep in the dark). Some take equal parts of corn and
tomatoes, preparing them as above. Others, after cutting the corn
from the cob, cook it twenty minutes, adding a little water and
stirring often, then prepare the tomatoes as above, cooking in a
separate kettle five minutes, and then adding them to the corn in '
the proportion of one-third corn to two-thirds tomatoes, mixing well
until they boil up once, and then canning immediately. — Mrs. D.
Buxton.

STRING-BEANS.

String fresh string-beans, break in several pieces, cook in boiling
water ten minutes, and can like tomatoes. — Mrs. L. W. C., Cin-
cinnati.

CANNED TOMATOES.

The tomatoes must be entirely fresh and not overripe ; pour over
them boiling water, let stand a few minutes, drain off, remove the
skins, and slice crosswise into a stone jar, cutting out all the hard
or defective portions ; cook for a few minutes in their own juice,
skimming off the scum which rises, and stirring with a wooden
spoon or paddle ; have the cans on the hearth fillet with hot water;

CANNING FRUITS. 127

empty, and fill with hot tomatoes; wipe moisture from tops with
soft cloth, put on and secure covers. If tin cans are used, press
down covers, and pour hot sealing wax into grooves. If put up
in glass, set away in a dark place. Either tin, glass or stone cans-
may be used, and all may be sealed with putty instead of wax, it
being more convenient. (See general instructions for canning fruit.)

CANNED WATERMELON.

Cut rind of ripe melons (first cutting off all green parts) into
email pieces two or three inches long, and boil until tender enough
to pierce with fork ; have a syrup made of white sugar, allowing
half pound sugar to a pound fruit ; skim out melon and place in
*yrup together with a few pieces of race ginger, let cook a few
minutes, put in cans and seal hot.

WARRANTED CANNED STRAWBERRIES.

Put four pounds white sugar in a kettle, add a teacup cold
water, let boil till perfectly clear, then add four quarts nice ber-
ries. Boil ten minutes, keeping them covered with syrup, but
avoid stirring in order to preserve their good appearance. Take
out berries with a small strainer or skimmer, place in a crock and
let the syrup boil ten minutes longer, then pour it over berries,
and, when cool, fill the cans, putting a tablespoon of good brandy
on top of each can, screw on lid tightly, and put in a dry dark
place. This method is the only means of preserving the peculiar
flavor of the strawberries. To prevent the second handling, put
the hot berries in the cans (instead of the crock) till about three
quarters full. When syrup has boiled , fill each can with it, let stand
till cool, then cover with the tablespoon of brandy (take out a little
juice if necessary) and screw on the lid.

If after two or three weeks the least fermentation appears, put
the cans in a boiler (on a small board to prevent contact with
bottom), fill with cold water nearly to top of cans, loosen the lids,
but do not take them off, let water boil for a little while, then take
out cans, tighten the covers and the berries will keep over a year.
Fully ripe currants and acid cherries canned in same manner, one
pound of sugar to one of dressed fruit, are delicious. They never
need a second boiling if carefully prepared.

CATSUPS AND SAUCES.

Always select perfect fruit; cook in porcelain, never in metal,
lu making catsup, instead of boiling, some sprinkle the tomatoes
with salt and let them stand over night, then strain and add spices,
«tc., and a little sugar. Bottle in glass or stone, and never use tin
cans ; keep in a cool, dry, dark place. If, on opening, there is a
leathery mold on top, carefully remove every particle of it, and the
catsup will not be injured. To prevent this molding, some do not
fill the bottles quite to the top with catsup, but fill up with hot
vinegar. If there are white specks of mold all through the catsup
it is spoiled. If, on opening and using a part, there is danger that
the rest may sour, scald, and, if too thick, add vinegar. Sauces
should always be made with great care in a pan set in hot water,
having the sauce pan dean if a delicate flavor is desired, especially
if the sauce is drawn butter. Butter and those sauces containing
•eggs should never boil. Wooden spoons must be used for stirring.
An excellent thickening for soups, sauces and gravies is prepared
as follows: Bring butter just to the boiling point in a small stew-
pan, dredge in flour, stirring together until well cooked. This,
when not cooked brown, is "White Koux," and when browned,
" Brown Roux." Thin this with a part of the soup, sauce or gravy,
and add it to the whole, stirring thoroughly. The flour may be
browned before using if intended for brown gravies or sauces.
Melted butt.::' may be used in place of oil in all recipes where the
latter is named.

Mint, when used in recipes, usually means " spearmint" 01
'* green mint," though pennyroyal and peppermint are of the same

(128)

CATSUPS AND SAUCES. 129

family. The young leaves of from one to six inches in length are
the parts used. It grows on any good garden soil, but comes for-
ward earlier in a warm, sunny spot. It is propagated by cuttings
or dividing the roots of old plants in the spring, is very prolific,
and ought to find a place in every garden. Those who have con-
servatories should keep a root in pots, to use with spring lamb be-
fore the leaves would appear in the open air. Mint leaves for
drying should be cut from the stalks just before the plant blossoms,
and spread out thinly in some dry, shady place, where they can
dry slowly. When dry, put up in paper bags and keep in a dry
place until wanted.

CUCUMBER QATSUP.

Three dozen cucumbers and eighteen onions peeled and chopped
very fine ; sprinkle over them three-fourths pint table-salt, put the
whole in a sieve, and let drain well over night; add a tea-cup mus-
tard seed, half tea-cup ground black pepper; mix well, and cover
with good cider vinegar. — Mrs. Hattie Clemmons, Asheville, N. C.

CURRANT CATSUP.

Four pounds nice fully-ripe currants, one and a half pounds
sugar, table-spoon ground cinnamon, a tea-spoon each of salt,
ground cloves and pepper, pint vinegar ; stew currants and sugar
until quite thick, add other ingredients, and bottle for use.

•

GOOSEBERRY CATSUP.

Nine pounds gooseberries, five pounds sugar, one quart vinegar,
three table-spoons cinnamon, one and a half each allspice and cloves.
The gooseberries should be nearly or quite ripe. Take off blossoms,
wash and put them into a porcelain kettle, mash thoroughly, scald
and put through the colander, add sugar and spices, boil fifteen
minutes, and add the vinegar cold ; bottle immediately before it
cools. Ripe grapes prepared by same rule, make an excellent cat-
sup.— Mrs. Col. W. P. Reid, Delaware, Ohio.

TOMATO CATSUP.
Half bushel tomatoes, four ounces salt, three ounces ground black

pepper, one ounce cinnamon, half ounce ground cloves, one drachm
9

130 CATSUPS AND SAUCES.

cayenne pepper, one gallon vinegar ; slice the tomatoes and stew In
their own liquor until soft, and rub through a sieve fine enough to
retain the seeds; boil the pulp and juice down to the consistency
of apple-butter (very thick), stirring steadily all the time to prevent
burning; then add the vinegar with which a small tea-cup sugar and
the spices have been mixed, boil up twice, remove from fire, let
cool and bottle. Those who like the flavor of onions may add about
half a dozen medium-sized ones, peeled and sliced, fifteen minutes
before the vinegar and spices are put in. —Mrs. M. M. Munsdl*
Delaware,

TOMATO CATSUP.

Take one bushel of firm ripe tomatoes — the Feejee Island, known
by their pink or purple color, and the "Trophy," are the best and
richest varieties for catsup and canning. Wipe them off nicely with
a damp cloth, cut out the cores, and put them in a porcelain-lined
iron kettle or a genuine bell-metal one. Place over the fire, and
pour over them about three pints of water, throw in two large
handfuls of peach leaves, with ten or twelve onions or shallots cut fine.
Boil until the tomatoes are done, which will take about two hours*
then strain through a coarse-mesh sieve, pour the liquid back again
into the boiling kettle and add half a gallon of good strong cider
vinegar; have ready two ounces ground spice, two ounces ground
black pepper, two ounces mustard (either ground or in the seed, a&
you prefer), one ounce ground cloves, two grated nutmegs, two
pounds light brown sugar, and one pint of salt ; mix these ingre-
dients well together before putting in the boiler; then boil two
hours, stirring continually to prevent burning. If you like the
catsup "hot." add cayenne peppe; to your taste. When cool, fill
bottles (reeded bottles are the nicest, they can be procured at the
house furnisher's, and a set will last some time ; they look better
than ones of all sizes and styles). Cork and seal with bottle- wax
BO as to exclude the air. Keep in a cool, dry place for future use.
This recipe is preferred to all others — it has been used for years.
It keeps well, and has been pronounced by competent judges supe-»
rior to all others. — G. D., Baltimore, Md.

CATSUPS AND SAUCES. 131

BREAD SAUCE.

Place a sliced onion and six pepper-corns in half a pint of milk
over boiling water, until onion is perfectly soft ; pour it on half a
pint of bread crumbs without crust, and leave it covered for an
hour; beat it smooth, add pinch of salt, and two table-spoons
butter rubbed in a little flour; add enough sweet cream or milk
to make it the proper consistency, and boil a few minutes. It
must be thin enough to pour. — Mrs. J. L. T., Denver, Col.

BREAD SAUCE.

Half pint grated bread crumbs, one pint sweet milk, and one
•onion; boil until the sauce is smooth, take out onion and stir in
two spoons butter with salt and pepper; boil once and serve with
roast duck or any kind of game. — Mrs. H. C. E.

CRANBERRY SAUCE.

After removing all soft berries, wash thoroughly, place for about
two minutes in scalding water, remove, and to every pound fruit
add three-quarters of a pound granulated sugar and a half pint
water; stew together over a moderate but steady iire. Be careful
to cover and not to stir the fruit, but occasionally shake the vessel, or
.apply a gentler heat if in danger of sticking or burning. If atten-
tion to these particulars be given, the berries will retain their shape
to a considerable extent, which adds greatly to their appearance on
the table. Boil from five to seven minutes, remove from fire, turn
into a deep dish, and set aside to cool. If to be kept, they can be put
up at once in air-tight jars. Or, for strained sauce, one and a half
pounds of fruit should be stewed in one pint of water for ten or
twelve minutes, or until quite soft, then strained through a colander
or fine wire sieve, and three-quarters of a pound of sugar thoroughly
?tiired into the pulp thus obtained; after cooling it is ready for use.
Serve with roast turkey or game. When to be kept for a long time
without sealing, more sugar may be added, but its too free use
impairs the peculiar cranberry flavor. For dinner-sauce half a
pound is more economical, and really preferable to three-quarters,
as given above. It is better, though not necessary, to use a por-
celain kettle. Some prefer not to add the sugar till the fruit is
almost done, thinking this plan makes it more tender, and preserves
the color better. — C. Q. & E. W. Crane, Caldwell, N. J.

132 CATSUPS AND SA UCES.

CELERY SAUCE.

Scrape the outside stalks of celery and cut in pieces an inch long,
let stand in cold water half hour, then put in boiling water enough
to cover, and cook until tender ; drain off water and dress with
butter, salt, and milk or cream, thickened with a little flour : Or,
make a dressing by adding to half pint milk or cream, the well-
beaten yolks of two eggs, a bit of butter, and a little salt and
pepper or grated nutmeg; bring just to boiling point, pour over
stewed celery, and serve with roast duck. — Mrs. A. Wilson.

CREAM SAUCE.

Heat one table-spoon butter in a skillet, add a tea-spoon flour,
and stir until perfectly smooth, then add gradually one cup of cold
milk, let boil up once, season to taste with salt and pepper, and
serve. This is very nice for vegetables, omelets, fish, or sweet

breads.

CURRY POWDER.

An ounce of ginger, one of mustard, one of pepper, three of cori-
ander seed, three of turmeric, one-half ounce cardamom, quarter ounce
cayenne pepper, quarter ounce cumin seed ; pound all fine, sift and
cork tight. One tea-spoon of powder is sufficient to season any thing.
This is nice for boiled meats and stews. — Mrs. C. Fulllngton.

CHILI SAUCE.

Twelve large ripe tomatoes, four ripe or three green peppers, two
onions, two table-spoons salt, two of sugar, one of cinnamon, three
cups vinegar ; peel tomatoes and onions, chop (separately) very fine,
add the peppers (chopped) with the other ingredients, and boil one
and a half hours. Bottle and it will keep a long time. Stone jugs
are better than glass cans. One quart of canned tomatoes may be
used instead of the ripe ones. This Chili sauce is excellent and
much better and more healthful than catsups. — Mrs. E. W. Her-

rick,

CAPER SAUCE.

To a pint of drawn butter, add three table-spoons of capers.
Serve with boiled or roast mutton. Another method is the follow-
ing: Fifteen minutes before the mutton is done, melt two table-
spoons butter in a sauce-pan, stir into it one table-spoon flour ; whet
thoroughly mixed add half a pint of the liquor in which the mut

CATSUPS AXD SA UCES. 133

ton is boiling, and half a pint of milk, season with pepper and salt,
cook a few minutes (to swell the grains of the flour), and just be-
fore serving (in order that their color may not be lost by standing)
add two heaped table-spoons capers.

CAPER BUTTER.

Chop one table-spoon of capers very fine, rub through a sieve
with a wooden spoon, and mix them with a salt-spoon of salt,
quarter of a salt-spoon of pepper, and one ounce of cold butter.
Put a layer of this butter on a dish, and serve fish on it.

DRAWN BUTTER.

Rub a small cup of butter into half a table-spoon flour, beating it
to a cream, adding, if needed, a little salt; pour on it half a pint
boiling water, stirring it fast, and taking care not to let it quite boil,
as boiling makes it oily and unfit for use. The boiling may be pre-
vented by placing the sauce-pan containing it in a larger one of boil-
ing water, covering and shaking frequently until it reaches the
boiling point. A great variety of sauces which are excellent to eat
with fish, poultry, or boiled meats, can be made by adding different
herbs, such as parsley, mint, or sweet marjoram, to drawn butter.
First throw them into boiling water, cut fine, and they are ready to
be added, when serve immediately, with two hard-boiled eggs,
chopped fine. This makes a nice sauce to serve with baked fish.
The chopped inside of a lemon with the seeds out, to which the
chicken liver has been added, makes a good sauce for boiled chicken.
For anchovy sauce, add two tea-spoons of anchovy extract or paste
(kept by all grocers) to a half pint of drawn butter sauce, and
stir well. For lobster sauce, chop the meat of the tail and claws
of a good-sized lobster into pieces (not too small). Half an hour
before dinner, make half a pint of drawn-butter, add the chopped
lobster, a pinch of coral, another of cayenne, and a little salt.
When done it should not 'be a solid mass, but the pieces of lobster
should appear distinctly in the thin cream.

GREEN TOMATO SAUCE.

Cut up two gallons of green tomatoes; take three gills black
mustard seed, three table-spoons dry mustard, two and a half of
black pepper, one and a half allspice, four of salt, two of celery

134 CATSUPS AND SAUCES.

seed, one quart each of chopped onions and sugar, and two and
a half quarts good vinegar, a little red pepper to taste. Beat the
spices and boil all together until well done.

HOLLANDAISE SAUCE.

Beat half a tea-cup butter in a bowl to a cream, add yolks of two
eggs, one by one, then juice of half a lemon, a pinch of cayenne
pepper, half a tea-spoon salt; place this in a sauce-pan of boiling
water, beat with an egg beater, for a minute or two, until it begins
to thicken, then add one-half cup of boiling water, beating all the
time. When like soft custard it is done. It will take five minutes
to cook if the bowl is thin and the water boils all the time.

LEMON SAUCE.

Cut three slices of lemon into very small dice, and put them into
drawn butter, let it come just to boiling point, and pour over boiled

fowls.

MAYONNAISE SAUCE.

Mix in a two-quart bowl one even tea-spoon ground mustard, one
of salt, and one and a half of vinegar ; beat in the yolk of a raw
egg, then add very gradually half a pint pure olive-oil (or melted
butter), beating briskly all the time. The mixture will become a
very thick batter. Flavor with vinegar or fresh lemon-juice.
Closely covered it will keep for weeks in a cold place, and is
delicious.

MINT SAUCE.

Take fresh, young mint, strip leaves from stems, wash, drain on
a sieve, or dry them on a cloth ; chop very fine, put in a sauce-
tureen, and to three heaped table-spoons mint add two of pounded
sugar ; let remain a few minutes well mixed together, and pour over
it gradually six table-spoons of good vinegar. If members of the
family like the flavor, but not the substance of the mint, the sauce
may be strained after it has stood for two or three hours, pressing
it well to extract all the flavor. It is better to make the sauce an
hour or two before dinner, so that the vinegar may be impregnated
with the mint. The addition of three or four table-spoons of the>
liquor from the boiling lamb is an improvement.

CATSUPS AND SA UCES. 135

OYSTER SAUCE.

Set a basin on the fire with half pint oysters, from which all bits
of shell have been picked, and one pint boiling water; let boil three
minutes, skim well, and then stir in half a cup butter beaten to a
cream, with two table-spoons flour ; let this come to a boil, and serve
with boiled turkey. Or, make drawn butter, add a few drops lemon-
juice, a tablespoon of capers, or a few drops vinegar, add oysters
drained of the liquor, and let come to boiling point. The sauce
is richer if cream instead of water is used in making the drawn
butter, but in this case do not add the lemon-juice or vinegar. —
Mrs. H. C. M.

ONION SAUCE.

Boil three or four white onions till tender, mince fine ; boil half
pint milk, add butter half size of an egg, salt and pepper to taste,
and stir in minced onion and a table-spoon of flour which has been
moistened with milk. — E. H. W.

EOMAN SAUCE.

Put one tea-cup water and one tea-cup milk on fire to scald, and
when hot stir in a table-spoon flour, previously mixed smooth with a
very little cold water, add three eggs well beaten and strained,
season with salt and pepper, two table-spoons butter and a little
vinegar ; boil four eggs hard, slice and lay over the dish ; pour over
sauce, and serve with boiled fish. — 3Irs. E. T. E.

TARTARS SAUCE.

Yolks of two eggs, gill of salad-oil (or melted butter), salt-spoon
salt, half a salt-spoon pepper, a table-spoon good cider vinegar, half
tea-spoon mustard, a table-spoon of gherkins. Beat together in a
small bowl lightly the vinegar and yolks, add to these, drop by drop,
the salad-oil or melted butter, taking care to stir the same way all
the time; when this is done, season the mixture with pepper, salt
and mustard ; add also the gherkins finely chopped (or capers may
be substituted), and serve in a gravy boat with boiled salmon or

cold meats.

TOMATO SAUCE.

Stew ten tomatoes with three cloves, and pepper and salt, for fif-
teen minutes (some add a sliced onion and sprig of parsley), strain
through a sieve, put on the stove in a saucepan in which a lump of

136 CATSUPS AND SAUCES.

butter the size of an egg and level table-spoon flour have been well
mixed and cooked ; stir all until smooth and serve. Canned toma-
toes may be used as a substitute.

PREPARED MUSTARD.

Take three tea-spoons ground mustard, one of flour (two if the
mustard seems very strong) , half tea-spoon of sugar ; pour boiling
water on these and mix into a smooth, thick paste ; when cold add
vinegar enough to make ready for use, and serve with salt This
resembles the French mustard. — Mrs. Mary Herbert Huntington.

To PREPARE HORSE-RADISH FOR WINTER.

In the fall, mix the quantity wanted in the following proportions:
A coffee-cup of grated horse-radish, two table-spoons white sugar,
half tea-spoon salt, and a pint and a half cold vinegar ; bottle and
seal. To make horse-radish sauce, take two table-spoons of the
above, add one dessert-spoon olive oil (or melted butter or cream),
and one of prepared mustard. — From a Southern housekeeper.

SHRIMP SAUCE.

Skin a tumbler of shrimps, boil skins in a tumbler of water ;
strain this water in two-thirds tumbler butter previously rubbed
into a heaped table-spoon flour, simmer a few minutes, add
shrimps finely chopped, let stew until done. Little cooking is need-
ed ; salt, pepper and catsup to taste. A good fish sauce.

WALNUT CATSUP.

Take forty black walnuts that you can stick a pin through, mash
and put them in a gallon of vinegar, boil it down to three quarts
and strain ; add a few cloves of garlic or onions, with any spice
liked, and salt. When cool, bottle. Have good corks. — Mrs. A. C.

PEPPER VINEGAR.

Fill a quart bottle with small peppers, green or ripe, put in two
table-spoons of sugar, and fill with good cider vinegar. Good to
eat with fish or meat, and invaluable in seasoning sauces. — -Mrs. S. T.

DRINKS.

To avoid adulteration, buy coffee in the grain, either raw or in
small quantities freshly roasted. The best kinds are the Mocha and
Java, and some prefer to mix the two, having roasted them sepa-
rately in the proportion of one- third of the former to two-thirds of
the latter. West India coffee, though of a different flavor, is often
very good.

Roast coffee with the greatest care — for here lies the secret of
success in coffee-making — and in small quantities, for there is a
peculiar freshness of flavor when newly roasted. Pick over care-
fully, wash and dry in a moderate oven, increase the heat and roast
quickly, either in the oven5 or on top of the stove or range; in the
latter case, stir co nstantly, and in the oven stir of ten t with a wooden
Bpoon or ladle kept for that purpose. The coffee must be thoroughly
and evenly roasted to a dark rich brown (not black) throughout, and
must be free from any burnt grains, a few of which will rum the
flavor of a large quantity. It must be tender and brittle, to test
which take a grain, place it on the table, press with the thumb, and
if it can be crushed, it is done. Stir in a lump of butter while the
coffee is hot, or wait until about half cold and then stir in a well-
beaten egg. The latter plan is very economical, as coffee so pre-
pared needs no further clarifying. Keep in a closely-covered tin or
earthen vessel. Never attempt other work while roasting coffee,
but give it the entire attention. Do not grind too fine, and only in
quantities as needed, for the flavor is dissipated if it is long unused
after grinding, even when under cover. If properly roasted, coffee
will grind into distinct, hard, and gritty particles, and not into a
powder.

037)

138 DRINKS.

Physicians say that coffee without cream is more wholesome, par-
ticularly for persons of weak digestion. There seems to be some
element in the coffee which, combining with the milk, forms a
leathery coating on the stomach, and impairs digestion.

If soft water is used for making tea, tea should be added as soon
as it boils, as boiling expels all the gases from the water, but if soft
water can not be had, and hard water is used, boil it from twenty to
thirty minutes before using. The boiling drives off the gases in
this case, but it also causes the lime and mineral matters, which
render the water hard, to settle, thus softening it.

MAKING COFFEE.

"One for the pot" and a heaping table-spoon of ground coffee
for each person, is the usual allowance. Mix well, either with a
part or the whole of an egg (or codfish skin, washed, dried, and
cut in inch pieces, may be used instead of egg), and enough cold
water to thoroughly moisten it, place in a well-scalded coffee-boiler,
pour in half the quantity of boiling water needed, allowing one
pint less of water than there are table-spoons of coffee. Roll a cloth
tightly and stop up the nose or spout, thus keeping in all the coffee
flavor. Boil rather fast five minutes, stirring down from the top
and sides as it boils up, and place on back part of stove or range
where it wTill only simmer for ten or fifteen minutes longer. When
ready to serve add the remainder of the boiling water. Or, another
method of making coffee without clearing, is to stir the coffee
directly into the boiling water, boil and simmer as above, then
pour out a large cupful, and, holding it high over the pot, pour it
in again ; repeat this, and set it on stove where it will keep hot,
without simmering. The coffee will be clear, if instructions are
carefully followed. Coffee boiled a long time is strong, but not so
well flavored or agreeable as when prepared as above.

To keep the coffee-pot or tea-pot thoroughly pure, boil a little
borax in them, in water enough to touch the whole inside surface,
once or twice a week, for about fifteen minutes. No dish-wrater
should ever touch the inside of either. It is sufficient to rinse them
in two or three waters; this should be done as soon after they are
used as possible ; drain dry, and when ready to use scald out in

DRINKS. 139

two waters. These precautions will aid in preserving the flavor of
the tea and coffee. In selecting coffee, choose that which is dry
and light; if it feels dense and heavy it is green.

FILTERED COFFEE.

The French coffee biggin furnishes the easiest means for filtering
coffee. It consists of two cylindrical tin vessels, one fitting into the
other ; the bottom of the upper one is a fine strainer, another coarser
strainer is placed on this with a rod running upwards from its
center; the finely ground coffee is put in, and then another strainer
is slipped on the rod, over the coffee, the boiling water is poured
on the upper sieve and falls in a shower upon the coffee, filtering
through it to the coarse strainer at the bottom, which prevents the
coffee from filling up the holes of the finer strainer below it. The
coffee thus made is clear and pure.

The National Coffee-pot is so widely known as not to need des-
cription here, but the "glide wife "can improvise one equally as
desirable and much simpler. Make a sack of fine flannel, or
canton flannel, as long as the coffee-pot is deep, and a little larger
than the top ; stlch up the side seam to within an inch and a half
of the top, bend a piece of small but rather stiff wire in a circle and
slip it through a hem made around the top of the sack, bringing
the ends together at the opening left at the top of the side seam.
Having put the coffee in the sack, lower it into trie cottee-pot wim
the ends of the wire next the handle, spread the ends of the wire
apart slightly, and push it down over the top of the pot. The top
of the sack will then be turned down a little over the outside of the
pot, a part of it covering the " nose," and keeping in all the aroma,
the elasticity of the wire causing it to close tight around the pot,
holding the sack close to its sides. Instead of a wire (which must
be removed to wash the sack after using), a tape may be used by
tying the ends after turning the top of sack down. When the sack,
with the coffee in it is in its place, pour the boiling water over the
coffee, close the lid tightly, and let simmer (not boil) fifteen min-
utes to half an hour. In pouring for the table raise the sack off
the nose but not out of the pot. This makes good coffee without
eggs or any thing else to settle it.

140 DRINKS.

MAKING TEA.

"Polly, put the kettle on, and we'll all take Tea."

Of all "cups that cheer," there is nothing like the smoking-hot
cup of tea, made with boiling water, in a thoroughly scalded tea-pot.
Put into the pot the required amount of tea, pour over it boiling
water, cover the tea-pot so that no steam may escape, and allow the
tea to stand and infuse for seven minutes, when it should be poured
at once into the cups. If allowed to infuse longer than this time,
which is sufficient to draw out the strength of the leaf, the tannin
is developed, which gives an acrid, bitter taste, and being a power-
ful astringent, is destructive to the coating of the stomach. To
insure "keeping hot" while serving, in a different tea-pot from
that in which the tea is made, the simple contrivance known as the
"bonnet" is warranted a sure preventive against that most in-
sipid of all drinks — a warmish cup of tea. It is merely a sack,
with a loose gathering-tape in the bottom, large enough to cover
and encircle the tea-pot, with a small opening to fit the spout, and
a slit through which the handle will be exposed. Make it with odd
pieces of silk, satin or cashmere, lined, quilted or embroidered ;
draw this over the tea-pot as soon as the tea is poured into it ; draw
up the gathering-string tightly at the bottom, and the tea will
remain piping hot for half an hour. One tea-spoon of tea and one
tea-cup of hot water is the usual allowance for each person. Freshly
boiled soft water is the best for either tea or coffee. Alwavs have

•/

a water-pot of hot water on the waiter with which to weaken each
cup if desired. Tea should never boil. The most elegant mode of
serving tea is from the tea-urn, various forms and designs of which
are made in silver and plated ware. The best tea-pot is that which
retains heat longest, and this is a bright metal one, as it radiates the
least heat, but the metal must be kept bright and polished. Serve
both tea and coffee with the best and richest cream, but in the
absence of this luxury, a tolerable substitute is prepared as follows:
Take fresh, new milk, set in a pan or pail in boiling water where it
will slowly simmer, but not boil or reach the boiling point, stir fre-
quently to keep the cream from separating and rising to the top,
and allow to simmer until it is rich, thick and creamy. In absence

DEINKS. 141

of b'_-ti} cream and milk, the white of an egg beaten to a froth, with
a small bit of butter well mixed with it, may be used. In pouring
coffee, it must be turned on gradually so as not to curdle it.

ARMY COFFEE.

Coffee or tea may be made quickly by placing the required quan-
tity of cold water in the pot, and adding the coffee, tied up in aj
sack of fine gauze, or piece of muslin ; bring to boiling point, boil
five minutes and serve. Make tea in the same way, except that
the tea is put loose in the water, and simply allowed to boil up once.

COFFEE WITH WHIPPED CREAM.

For six cups of coffee of fair size, take one cup sweet cream
whipped light with a little sugar ; put into each cup the desired
amount of sugar and about a table-spoon boiling milk ; pour the
coffee over these and lay upon the surface of the hot liquid a large
spoonful of the frothed cream, giving a gentle stir to each cup be-
fore serving. This is known to some as meringued coffee, and is an
elegant French preparation of the popular drink. Chocolate served
in this wav is delicious. — Marion Borland.

COFFEE FOR ONE HUNDRED.
Take five pounds roasted coffee, grind and mix with six eggs ;

make small muslin sacks, and in each place a pint of coffee, leaving
room for it to swell ; put five gallons boiling water in a large coffee
urn or boiler having a faucet at the bottom ; put in part of the sacks
and boil two hours ; five or ten minutes before serving raise the lid
and add one or two more sacks, and if you continue serving several
times add fresh sacks at regular intervals, taking out from time to
time those first put in and filling up with boiling water as needed.
In this way the full strength of the coffee is secured and the fresh
supplies impart that delicious flavor consequent on a few moments
boiling.

To make coffee for twenty persons, use one and a half pints
ground coffee and one gallon of water. — Mrs. C. S. Ogden.

STEAMED COFFEE.

Put coffee into the pot, pour the boiling water on it ; place this
pot (which is made to fit) into the top of the tea-kettle, and let
cook from ten to twenty minutes, while water in kettle is kept

142 DRINKS.

boiling all the time. This makes a clear, delicious coffee. Some
persons hold that by first wetting the coffee with cold water, bring-
ing it to boiling point, and then pouring in water, more of the strength
is extracted.

VIENNA COFFEE.

Filter instead of boiling the coffee, allowing one table-spoon ground
coffee to each person and " one for the pot;" put a quart of cream
into a custard-kettle or pail set in boiling water, and put it where it
will keep boiling; beat the white of an egg to a froth, and mix
wejl with three table-spoons cold milk. As soon as the cream is
hot, remove from fire, add the mixed egg and milk, stir together
briskly for a minute, and then serve.

Another method is to pour boiling water over the coffee, cover
closely, boil one minute, remove tc the side of the stove a few min-
utes to settle, and serve. Allow two heaping table-spoons coffee to
a pint of water. The less time the coffee is cooked the more coffee
is required, but the finer the flavor. The late Professor Blot pro-
tested against boiling the coffee at all, as in his opinion the aroma
was evaporated, and only the bitter flavor left.

CHOCOLATE.

Take six table-spoons scraped chocolate, or three of chocolate and
three of cocoa, dissolve in a quart of boiling water, boil hard fifteen
minutes, add one quart of rich milk, let scald and serve hot; this
is enough for six persons. Cocoa can also be made after this recipe.
Some boil either cocoa or chocolate only one minute and then serve,,
while others make it the day before using, boiling it for one hour,
and wrhen cool skimming off the oil, and when wanted for use, heat
it to the boiling point and add the milk. In this way it is equally
good and much more wholesome. Cocoa is from the seed of the
fruit of a small tropical tree. There are several forms in which it
is sold, the most nutritious and convenient being chocolate, the-
next cocoa, then cocoa nibs, and last cocoa shells. The ground
bean is simply cocoa; ground fine and mixed with sugar it is choco-
late ; the beans broken into bits are " nibs." The shells are the
shells of the bean, usually removed before grinding. The beans
are roasted like coffee, and ground between hot rollers.

DRINKS. 143

VIENNA CHOCOLATE.

Put into a coffee-pot set in boiling water, one quart of new milk
(or a pint each of cream and milk) , stir into it three heaping table-
spoons grated chocolate mixed to a paste with cold milk, let it boil
two or three minutes, and serve at once. To make good chocolate,

good materials are required.

CIDER.

Cider should be made from ripe apples only, and for this reason,
and to prevent fermentation, it is better to make it late in the
season. Use only the best-flavored grafted fruit, rejecting all that
are decayed or wormy. The best mills crush, not grind, the apples.
The utmost neatness is necessary throughout the process. Press and
strain juice as it comes from the press through a woollen cloth into
a perfectly clean barrel ; let stand two or three days if cool, if
warm not more than a day ; rack once a week for four weeks, put
in bottles and cork tightly. This will make perfect unfermented
-cider. Do not put any thing in it to preserve it, as all so-called
preservatives are humbugs. Lay the bottles away on their sides in
sawdust. — C. T. Carson, Mt. Pleasant Farm.

BOTTLED CIDER.

Take good sweet cider (if a' tart flavor is wished, let it just be-
gin to ferment), put on stove, skim thoroughly (as the great secret is
to remove all pumice from the cider), heat to boiling point, but do
not allow it to boil, and then pour in bottles or jugs and seal while
hot. Some put two or three raisins in each bottle or jug. This
keeps all winter. It certainly makes a richer drink than when
fresh, and as cider is pronounced a great remedy for colds, all
should know this simple way of keeping it.

GRANDMOTHER'S HARVEST DRINK.

One quart of water, table-spoon sifted ginger, three heaping
table-spoons sugar, half pint vinegar.

EGGNOG.

Stir half a cup of sugar (white), yolks of six eggs well beaten,
into one quart of rich cream; add half a pint of brandy, flavor with
nutmeg, and lastly add whites of the eggs well whipped. — M. H.

114 DRINKS.

RASPBERRY SHRUB.

Place red raspberries in a stone jar, cover them with good cider
vinegar, let stand over night; next morning strain, and to one pint
of juice add one pint of sugar, boil ten minutes, and bottle while

hot. — Mrs. Judge West.

SYLLABUB.

Place half a pint of port and six heaping table-spoons of white
sugar in a bowl ; in another vessel put one quart of sweet milk or
cream, lukewarm ; when sugar dissolves, pour in milk, holding it
high, grate nutmeg over it. — Mrs. M. E. Porter, Prince George
Court House, Va.

SODA BEER.
Two pounds white sugar, whites of two eggs, two ounces tartaric

acid, two table-spoons flour, two quarts water and juice of one
lemon ; boil two or three minutes, and flavor to taste. When
wanted for use, take a half tea-spoon soda, dissolve in half a glass
of water, pour into it about two table-spoons of the acid, and it will
foam to the top of the glass. — Mrs. Geo. W. Sampson.

LEMON SYRUP.
Take the juice of twelve lemons, grate the rind of six in it, let it

stand over night, then take six pounds of white sugar, and make a
thick syrup. When it is quite cool, strain the juice into it, and
saueeze as much oil from the grated rind as will suit the taste. A.
table-spoonful in a goblet of water will make a delicious drink on a
hot day, far superior to that prepared from the stuff commonly
sold as lemon syrup. — Miss Abbie G. Backus.

ICED TEA.

Prepare tea in the morning, making it stronger and sweeter than

usual; strain and pour into a clean stone jug or glass bottle, and
set aside in the ice-chest until ready to use. Drink from goblets
without cream. Serve ice broken in small pieces on a platter nicely
garnished with well-washed grape-leaves. Iced tea may be pre-
pared from either green or black alone, but it is considered an im-
provement to mix the two. Tea made like that for iced tea (or that
left in the tea-pot after a meal), with sugar to taste, a slice or two
of lemon, a little of the juice, and some pieces of cracked ice,
makes a delightful drink. Serve in glasses.

E Gr Gr S .

The fresher they are the better and more wholesome, though
new-laid eggs require to be cooked longer than others. Eggs over
a week old will do to fry, but not to boil. In boiling, they are less
likely to crack if dropped in water not quite to the boiling point.
Eggs will cook soft in three minutes, hard in five, very hard (to
serve with salads, or to slice thin — seasoned well with pepper and
salt — and put between thin slices of bread and butter) in ten to
fifteen minutes. There is an objection to the ordinary way of boil-
ing eggs not generally understood. The white, under three min-
utes rapid cooking, is toughened and becomes indigestible, and yet
the yolk is left uncooked. To be wholesome, eggs should be cooked
evenly to the center, and this result is best reached by putting the
eggs into a dish having a tight cover (a tin pail will do), and
pouring boiling water over them in the proportion of two quarts to
a dozen eggs ; cover, and set away from the stove ; after cooking
about seven minutes remove cover, turn the eggs, replace cover,
and in six or seven minutes they will be done if only two or three
eggs ; if more, in about ten minutes. The heat of the water cooks
the eggs slowly to a jelly-like consistency, and leaves the yolk harder
than the white. The egg thus cooked is very nice and rich. To
fry eggs, after frying ham, drop one by one in the hot fat and dip
it over them, until the white is set; dust with pepper and salt, and
serve hot ; cook from three to five minutes, according to taste.

Put eggs in water in a vessel- with a smooth level bottom, to tell
good from bad ; those which lie gu the side are good, but reject

10 (145)

146 EGGS.

those which stand on end as bad ; or, look through each egg sepa-
rately toward the sun, or toward a lamp in a darkened room ; if the
white looks clear, and the yolk can be easily distinguished, the egg
is good; if a dark spot appears in either white or yolk, it is stale;
if they appear heavy and dark, or if they gurgle when shaken
gently, they are " totally depraved." The best and safest plan is
to break each egg in a saucer before using. For preserving eggs
for winter use, always secure fresh ones; after packing, cover closely
and keep in a cool place.

TO MAKE OMELETS.

To make an omelet, beat the yolks lightly (twelve beats is said
to be the magic number), as too much beating makes them thin
and destroys the appearance of the omelet, then add the milk, the
salt, pepper, and flour if any is used, and lastly the whites beaten
to a stiff froth. Have the skillet as hot as it can be without
scorching the butter ; put in a table-spoon of butter and pour in
the omelet, which should at once begin to bubble and rise in flakes.
Slip under it a thin, broad-bladed knife, and every now and then
raise it up to prevent burning. As soon as the under side is hard
enough to hold together, and the eggs begin to "set," fold over,
shake the skillet so as to entirely free the omelet, carefully slide it
on a hot platter, and serve at once. It should be cooked in from
three to five minutes. To bake an omelet, place in the frying-pan
on top of stove until it begins to "set" in the middle, then place in
a rather hot oven ; when slightly browned, fold if you like, or turn
a hot dish on top of the pan, upset the latter with a quick motion,
and so dish the omelet with the under side uppermost. It should
be baked in from five to ten minutes. Where a large quantity of
eggs are used, instead of making into one large omelet, divide and
make several, sending each to the table as soon as done. Three
eggs make a good-sized omelet. Ham, chicken, and all kinds of
meat omelets, are made by chopping the meat fine and placing
between the folds before dishing. In making vegetable (asparagus,
tomatoes, cauliflower, etc.) omelets, cook the vegetables as if for the
table; place them in the center of the omelet just before folding.

For a plain, easily-made omelet, take three table-spoons milk and

14T

a pinch of salt for each egg ; beat the eggs lightly for three or four
minutes, pour them into a hot pan in which a piece of butter the
size of a walnut has just been melted, cook three or four minutes,
fold over and serve at once. Some scald a little parsley, pour off
the water, chop it, and mix with the omelet just before pouring
into the pan. Old cheese, grated and added to a plain omelet, is a
favorite dish. To make a bread omelet, remove all crust from a
large slice of light, white bread, moisten with sweet milk, rub
through a sieve, add to the yolks, beat very thoroughly, and season
with salt and pepper to taste, adding beaten whites last.

BOILED EGGS.

Put them on in cold water, and when it has boiled, the eggs will
be done, the whites being soft and digestible, as they are not when

put on in boiling water.

BAKED EGGS.

Break eight eggs into a well-buttered dish, put in pepper and
salt, bits of butter, and three table-spoons cream ; set in oven and
bake about twenty minutes ; serve very hot.

BIRDS' NEST.

Boil eggs hard, remove shells, surround with force-meat ; fry or
bake them till nicely browned, cut in halves, and place in the dish
with gravy.

CURRIED EGGS.

Slice two onions and fry in butter, add a table-spoon curry-powder
and one pint good broth or stock, stew till onions are quite tender,
add a cup of cream thickened with arrowroot or rice flour, simmer
a few moments, then add eight or ten hard-boiled eggs, cut in slices,
and beat them w-ell, but do not boil. — J/rs. E. L. Fay, Washington
Heights.

ESCALOPED EGGG.

Moisten bread-crumbs with milk or meat broth; place a layer of
this in a well-buttered dish ; slice some hard-boiled eggs, and dip
each slice in a thick-drawn butter sauce to which a well-beaten egg
has been added; put a layer of them upon the crumbs, then a
slight layer of minced ham, veal or chicken, then bread, etc., fin-

148 EGGS.

Lshing with dry, sifted bread-crumbs; bake until well heated; or,
mix equal parts minced ham and fine bread-crumbs, season with
salt, pepper and melted butter, adding milk to moisten till quite
soft ; half fill buttered geni-pans or small patty-pans with this mix-
ture, and break an egg carefully upon the top of ouch, dust with
salt and pepper, sprinkle finely powdered crackers over all, set in
the oven and bake eight minutes; serve immediately.

FRIZZLED HAM AND EGGS.

Take bits of either boiled or fried ham, chop fine, and place in
skillet prepared with butter or beef drippings; take four to six well-
beaten eggs, pour over ham, and when heated through, season well
with pepper and salt ; stir together, cook until done brown, and turn

over without stirring.

PUFF OMELET.

Stir into the yolks of six eggs, and the whites of three beaten very
light, one table-spoon of flour mixed into a tea-cup of cream or milk,
with salt and pepper to taste ; melt a table-spoon butter in a pan,
pour in the mixture and set the pan into a hot oven; when it
thickens, pour over it the remaining whites of eggs well beaten,
return it to the oven and let it bake a delicate brown. Slip off on
large plate, and eat as soon as done. — Mrs. W. D. Hall, Hawley,
Minn.

POACHED EGGS.

Break and drop them one at a time in salted water, to which
some add a small lump of butter; some say drop in when simmer-
ing, others when boiling, not letting it boil again after putting in
the eggs; others have water boiling, salt, then place it where it
will stop boiling, drop in eggs, and let simmer gently till done. Al-
,\vays take great care in keeping the yolk whole. To preserve the
egg round, muffin rings may be placed in the water, or stir with a
spoon and drop in the eddy thus made, stirring till egg is cooked.
To serve them, toast squares of bread three-quarters of an inch
thick, put a very little melted butter upon each slice, place on a
heated platter, lay an egg on each square, and sprinkle with pepper
and salt. Some put a bit of butter on each egg. Serve with Wor-
cester sauce if desired. Some poach eggs in milk, serving them in

EGGS. 149

sauce dishes with some of the milk, and seasoning with pepper and
salt.

PICKLED EGGS.

Pint strong vinegar, half pint cold water, tea-spoon each of cinna*
mon, allspice, and mace ; boil the eggs till very hard and take off
the shell ; put 011 the spices tied in a white muslin bag, in the cold
water, boil, and if the water wastes away, add enough so as to lea\*3
a half pint when done; add the vinegar, and pour over the egg?,
put in as many eggs as the mixture will cover, and when they are
used, the same will do for another lot. Or, after boiling (hard) and
removing shell, place in jar of beet pickles, and the white will be-
come red ; cut in two in serving.

SCRAMBLED EGGS.

In a deep earthen pie-plate, warm sweet milk, allowing two table-
spoons to each egg (or less, with a large number of eggs), add a bit of
butter size of a walnut, and a little salt and pepper. When nearly
to boiling point drop in the eggs, broken one at a time in a saucer ;
with a spoon or thin-bladed knife gently cut the eggs, and scrape
the mixture up from the bottom of the plate as it cooks. If it begins
to cook dry and fast at the bottom, move the dish back instantly, for
success depends wholly on cooking gently and evenly, proportions
being of secondary importance. Take from stove before it has quite
all thickened, and continue turning it up from bottom of dish a
moment longer. If served in another dish (it keeps warmer served in
same) have it well heated. The mixture should be in large flakes
of mingled white and yellow, and as delicate as baked custard.
Some prefer them scrambled without the milk. — Mrs. L. S. Willis
ton, Jamestown, N. Y.

STUFFED EGGS.

Cut in two, hard-boiled eggs, remove yolks, chop, and mix with
them chopped cold chicken, lamb, or veal (some add a little minced
onion or parsley and a few soaked bread-crumbs), season, and add
gravy or the uncooked yolk of an egg, form, fill in the cavities,
level, put the two halves together, roll in beaten egg and bread-
crumbs, put in wire egg-basket, and dip in boiling lard; when
slightly brown, serve with celery or tomato sauce

EGGS.

To KEEP EGGS.

Put a two inch layer of salt in bottom of stone jar, then a layer
oi' fresh eggs, small end down; then salt, then eggs, and so on till
jar is full, with a layer of salt at top; cover and put in a cool place,
but not where they will freeze. This is a simple, easy, and inex-
pensive way, and has been tested for years. Or, dip the eggs in-
melted wax, or a weak solution of gum, or in flax-seed oil, or rub
over simply with lard, each of which renders the shell impervious
to air, and pack away in oats or bran. For one's own use the latter
is a good method, keeping the eggs perfectly, but it discolors the
shells, and renders them unfit for market.

Tiiere has always existed a great difference of opinion as to which
end down eggs should be placed in packing for winter use. W. H.
Todd, the well known Ohio breeder of poultry, gives what seems
to be a sound reason for packing them larger end down. He says:
" The air-chamber is in the larger end, and if that is placed down
the yolk will not break through and touch the shell, and thereby
spoil. Another thing, if the air-chamber is down, the egg is not as
liable to shrink away. These are two important reasons deducted
from experiments, and they materially affect the keeping of eggs.*

WASHINGTON OMELET.

Let one tea-cup milk come to a boil, pour it over one tea-cup
bread-crumbs and let stand a few minutes. Break six eggs into a
bowl ; stir (not beat) till well mixed ; then add the milk and bread ;
mix ; season with salt and pepper and pour into a hot skillet, in
which a large tablespoon of butter had been melted; fry slowlyr
?ut in squares, turn, fry to a delicate brown, and serve at once. —
Mrs. D. Buxton.

To PRESERVE EGGS.

Make a solution of lime in rain-water, and allow the eggs to re-
main in it for several days. The lime will form a coating over the
shells and in the pores. Pack the eggs thus prepared in sawdust
or chopped straw.

FISH

Fish is easier of digestion but less nutritious than meats, if sal
mon is excepted, which is extremely hearty food, and should be
eaten sparingly by children and those whose digestion is not strong.
Fish must be fresh, the fresher the better — those being most perfect

which go straight from their native element into the hands of the
cook. The white kinds are least nutritious; and the oily, such as
salmon, eels, herrings, etc., most difficult of digestion. When fish
are in season, the muscles are firm and they boil white and curdy;
when transparent and bluish, though sufficiently boiled, it is a
sign that they are not in season or not fresh.

As soon as possible after fish are caught, remove all scales (these
may be loosened by pouring on hot water), and scrape out entrails
and every particle of blood and the white skin that lies along the
backbone, being careful not to crush the fish more than is abso-
lutely necessary in cleaning. Rinse thoroughly in cold water, using
only what is necessary for perfect cleanliness, drain, wipe dry, and
place on ice until ready to cook. To remove the earthy taste from
fresh-water fish, sprinkle with salt, and let stand over night, or at
least a few hours, before cooking; rinse off, wipe dry, and to com-
pletely absorb all the moisture, place in a folded napkin a short
time. Fresh-water fish should never be soaked in water except
when frozen, when they may be placed in ice-cold water to thaw,
and then cooked immediately. Salt fish may be soaked over night
in cold water, changing water once or twice if very salt. To
freshen fish, always place it skin-side up, so that the salt may
have free course to the bottom of pan, where it naturally settles.

152 FISH.

Fish should always be well cooked, being both unpalatable and
unwholesome when underdone. For boiling, a fish-kettle is almost
indispensable, a,s it is very difficult to remove a large fish without
breaking from an ordinary kettle. The fish-kettle is an oblong
boiler, in which is suspended a perforated tin plate, with a handle at
each end, on which the fish rests while boiling, and with which it is
lifted out when done. From this tin it is easily slipped off to the
platter on which it goes to the table. When no fish-kettle is at
hand, wrap in a cloth, lay in a circle on a plate, and set in the
kettle. When done the fish may be lifted out gently by the clotb
and thus removed to the platter.

In frying by dipping into hot fat or drippings (or olive oil is still
better), a wire basket in which the fish is placed and lowered into
the fat, is a great convenience.

One of the most essential things in serving fish, is to have every
thing hot, and quickly dished, so that all may go to the table at
once. Serve fresh fish with squash and green pease, salt fish with
beets and carrots, salt pork and potatoes and parsnips with either.

In the East there is a great variety of fish in winter. The
blue fish is excellent boiled or baked with a stuffing of bread,
outter and onions. Sea-bass are boiled with egg-sauce, and gar-
nished with parsley. Salmon are baked or boiled, and smelts are
cooked by dropping into boiling fat. The sheap's-head, which re-
quires most cooking of all fish, is always stuffed and baked.

Nearly all the larger fresh fish are boiled, the medium-sized are
baked or 'broiled and the small are fried. The very large ones are
cut up and sold in pieces of convenient size. The method of cook-
ing which retains most nourishment is broiling, baking is next best,
and boiling poorest of all. Steaming is better than boiling. In
baking or boiling place a fish as nearly as possible in the same
position it occupies in the water. To retain it there, shape like the
letter "S," pass a long skewrer through th.e head, body, and tail,
or tie a cord around tail, pass it through body, and tie around the
head.

In cooking fish, care must be taken not to use the same knives or
spoons in the preparation of it and other food, or the latter will be
tainted with the fishy flavor.

FISH. 153

In boiling fish, allow five to ten minutes to the pound, according
to thickness, after putting into the boiling water. To test, pass a
knife along a bone, and if done the fish will separate easily. Re-
ciove the moment it is done, or it will become "woolly" and in-
sipid. The addition of salt and vinegar to water in which fish is
boiled, seasons the fish, and at the same time hardens the water,
•eo that it extracts less of the nutritious part of the fish. In boil-
ing fish always plunge it into boiling water, and then set where it
will simmer gently until done. In case of salmon, put into tepid
water instead of hot, to preserve the rich color. Garnishes for fish
•are parsley, sliced beets, fried smelts (for turbot), lobster coral (for
boiled fish). For hints on buying fish, see "Marketing."

BAKED FISH.

Clean, rinse, and wipe dry a white fish, or any fish weighing three
or four pounds, rub the fish inside and out with salt and pepper, fill
with a stuffing made like that for poultry, but drier ; sew it up
and put in a hot pan, with some drippings and a lump of butter,
dredge with flour, and lay over the fish a few thin slices of salt
pork or bits of butter, and bake an hour and a half, basting occa-
sionally.— Mrs. A. Wilson, Rye, New York.

BAKED SHAD.

Open and clean the fish, cut off head (or not as preferred) cut
•out the backbone from the head to within two inches of the tail,
and fill with the following mixture: Soak stale bread in water,
squeeze dry ; cut a large onion in pieces, fry in butter, chop fine,
^,dd the bread, two ounces of butter, salt, pepper, and a little pars-
ley or sage ; heat thoroughly, and when taken from the fire, add two
yolks of well-beaten eggs; stuff, and, when full, wind the fish sev-
eral times with tape, place in baking-pan, baste slightly with butter,
and cover the bottom of pan with water; serve with the following
sauce: Reduce the yolks of two hard-boiled eggs to a smooth paste,
add two table-spoons olive-oil, half tea-spoon mustard, and pepper
.and vinegar to taste. — Miss H. D. M.

BAKED SALMON, TROUT OR PICKEREL.

Clean thoroughly, wipe carefully, and lay in a dripping-pan with
foot water enough to prevent scorching (a perforated tin sheet or

154 FISH.

rack fitting loosely in the pan, or several muffin-rings may "be «B<-6
to keep the fish from the bottom of the pan, and the fish may be
made to form a circle by tying head and tail together); bake slowly,
basting often with butter and water. When done have ready a cup
of sweet cream into which a few spoons of hot water have been
poured, stir in two table-spoons melted butter and a little chopped
parsley, and heat in a vessel of boiling water ; add the gravy from
the dish and boil up once. Place the fish in a hot dish, and pour
over the sauce. — Mrs. Tlieo. Brown, Cape Girardeau, Mo.

CODFISH A LA MODE.

Tea-cup codfish picked up fine, two cups mashed potatoes, one
pint cream or milk, two eggs well beaten, half tea-cup butter, salt
and pepper ; mix well, bake in baking-dish from twenty to twenty-
five minutes. — Mrs. E. L. Fay., New York City.

BOILED FISH.

To boil a fish, fill with a rich dressing of rolled crackers seasoned
with butter, pepper, salt and sage, wrap it in a well-floured cloth,
tie closely with twine or sew, and place in well-salted boiling water.
Place where it will simmer from eight to ten minutes to the pound,,
according to size and thickness of fish. — Mrs. Henry C. Farrar,
Cleveland, Tenn.

BOILED CODFISH.

Soak over night, put in p, pan of cold water, and simmer two or
three hours. Serve with drawn butter, with hard-boiled eggs sliced
on it. Codfish is also excellent broiled. After soaking sufficiently »
grease the bars of the gridiron, broil, and serve with bits of butter
dropped over it. This is a nice relish for tea. — Mrs. Lewis Brown.

BOILED FRESH COD.

Put the fish in fish-kettle (or tie up in cloth) in boiling water with
some salt and scraped horse-radish, let simmer till done, place a
folded napkin on a dish, turn fish upon it, and serve with drawn-
butter, oyster or egg-sauce. When cold, chop fine, pour over it
drawn butter or egg-sauce, and add pepper to taste, warm thor-
oughly, stirring to prevent burning, make up in rolls or any other
form, and brown before the fire.

FISH. 155

BOILED SALT MACKEREL.

After freshening wrap in a cloth and simmer for fifteen minutes :
it will be almost done as soon as the water reaches the boiling point ;
remove, lay on it two hard-boiled eggs sliced, pour over it drawn
butter, and trim with parsley leaves. Boiling salt-fish hardens it.

LOILED WHITE FISH.

Dress the fish nicely, and cover in fi.sh-kettle with boiling water
seasoned well with salt ; remove the scum as it rises, and simmer,
allowing from eight to ten minutes time to every pound; when about
half done, add a little vinegar or lemon juice, take out, drain, and
dish carefully, pouring over it drawn butter; or garnish with sprigs
ef parsley, and serve with egg-sauce. — Mrs. M. Smith, Pittsburgh.

BROILED WHITE FISH.

Clean, split down the back, and let stand in salted water for
-several hours ; wipe dry, and place on a well-greased gridiron over
hot coals, sprinkling with salt and pepper. Put flesh side down at
first, and when nicely browned,, turn carefully on the other. Cook
for twenty or thirty minutes, or until nicely browned on both sides.
— Mrs. H. Colwell, Chicago, 111.

BROOK TROUT.

Wash and drain in a colander a few minutes, split nearly to the
tail, flour nicely, salt, and put in pan, which should be hot but not
burning ; throw in a little salt to prevent sticking, and do not turn
until brown enough for the table. Trout are nice fried with slices

of salt pork.

CODFISH BALLS.

Soak codfish cut in pieces about an hour in lukewarm water,
remove skin and bones, pick to small pieces, and return to stove in
cold water. As soon as it begins to boil, change the water, and

o o

bring to a boil again. Have ready potatoes boiled tender, well
mashed, and seasoned with butter. Mix thoroughly with the pota-
toes half the quantity of codfish while both are still hot. form into
flat, thick cakes or round balls, fry in hot lard or drippings, or dip
in hot fat, like doughnuts. The addition of a beaten egg before
making into balls renders them lighter. Cold potatoes may be used,
by reheating, adding a little cream and butter, and mixing while
hot. — Mrs. J. H. Shearer.

156 FISH.

CANNED SALMON.

The California canned salmon is nice served cold with any of the-
fish-sauces. For a breakfast dish, it may be heated, seasoned with
salt and pepper, and served on slices of toast, with milk thickened
with flour and butter poured over it.

FISH CHOWDER.

The best fish for chowder are haddock and striped bass, although
any kind of fresh fish may be used. Cut in pieces over an inch
thick and two inches square ; place eight good-sized slices of salt pork
in the bottom of an iron pot and fry till crisp ; remove the pork,,
leaving the fat, chop fine, put in the pot a layer of fish, a layer of
split crackers, and some of the chopped pork with black and. red
pepper and chopped onions, then another layer of fish, another of
crackers and seasoning, and so on. Cover with water, and stew
slowly till the fish is perfectly done ; remove from the pot, put in
dish in which you serve it and keep hot, thicken the gravy with
rolled cracker or flour, boil it up once and pour over the chowder.
Some add a little catsup, port wine and lemon juice to the gravy
just before taking up, but I think it nicer without them. — Mrs*
Wood/worth, Springfield,

FRIED FISH.

Clean thoroughly, cut off the head, and, if large, cut out the
backbone, and slice the body crosswise into five or six pieces ; dip
in Indian meal or wheat flour, o,r in a beaten egg, and then in bread
crumbs (trout and perch should never be dipped in meal), put into
a thick-bottomed skillet, skin side uppermost, with hot lard or drip-
pings (never in butter, as it takes out the sweetness and gives a bad
color), fry slowly, and turn when a light brown. The roe and the
backbone, if previously removed, may be cut up and fried with the
other pieces. A better way is to dredge the pieces in the flour,
brush with beaten egg, roll in bread-crumbs, and fry in hot lard
or drippings enough to completely cover them. If the fat is very hot,
the fish will not absorb it, and will be delicately cooked. When
brown on one side, turn over in the fat and brown the other, and
when done let them drain. Slices of large fish may be cooked >i>
the same way. Serve with tomatoe sauce or slices of lemon.

FISH. 157

KATY'S CODFISH.

Soak pieces of codfish several hours in cold water, or wash thor-
oughly, heat in oven and pick fine, and place in skillet with cold
water ; boil a few minutes, pour off water and add fresh, boil again
(if not very salt the second boiling is not necessary), and drain off
as before ; then add plenty of sweet milk, a good-sized piece of but-
ter, and a thickening made of a little flour (or corn starch) mixed
with cold milk until smooth like cream. Stir well, and just before
taking from the fire drop in an egg, stir very briskly, and serve. —
Mrs. Helen M. Stevenson.

BAKED HERRING.

Soak salt herring over night, roll in flour and butter, and place
in a dripping-pan with a very little water over them; season with
pepper. — Mrs. E. J. Starr.

POTTED FRESH FISH.

Let the fish lie in salt water for several hours ; then for five pounds-
fish take three ounces salt, two of ground black pepper, two of cin-
namon, one of allspice, and a half ounce cloves ; cut fish in slices,,
and place in the jar in which it is to be cooked, first a layer offish,,
then the spices, flour and bits of butter sprinkled on, repeating till
done. Fill the jar with equal parts vinegar and water, cover closely
with a cloth well floured on top so that no steam can escape, and
bake six hours. Let it remain in jar until cold, cut in slices, and
serve for tea. — Mrs. L. Brown.

PAN-FISH.

Place in pan with heads together, and fill spaces with smaller fish ;
when ready to turn, put a plate over, drain off fat, invert pan, and
the fish will be left unbroken on the plate. Put the lard back in
the pan, and when hot, slip back the fish, and when the other side is
brown, drain, turn on plate as before, and slide them on the platter
to go to the table. This improves the appearance, if not the flavor.
The heads should be left on, and the shape preserved as fully as

possible.

STEAMED FISH.

Place tail of fish in its mouth and secure it, lay on a plate, pour
Over it a half pint of vinegar, seasoned with pepper and salt; let

158 FISH.

stand an hour in the refrigerator, pour off the vinegar, and put in
a steamer over boiling water ; steam twenty minutes, or longer if
the fish is very large (when done the meat easily parts from the
bone) ; drain well, and serve on a napkin garnished with curled
parsley. Serve drawn butter in a boat. — Mrs. E. S. Miller-

STEWED FISH.

Cut a fish across in slices an inch and a half thick, and sprinkle
with salt; boil two sliced onions until done, pour off water, season
with pepper, add two tea-cups hot water and a little parsley, and in
this simmer the fish until thoroughly done. Serve hot. Good
method for any fresh-water fish.

TURBOT.

Take a white fish, steam till tender, take out bones, and sprinkle
with pepper and salt. For dressing, heat a pint of milk, and thicken
•with a quarter pound of flour ; when cool, add two eggs and a quarter
pound of butter, and season with onion and parsley (very little of
«ach); put in the baking-dish a layer of fish, then a layer of sauce,
till full, cover the top with bread-crumbs, and bake half an hour. —
Mrs. Robert A. Liggett, Detroit,

To FRY EELS.

Skin them, wash well, season with pepper and salt, roll each
piece in fine Indian meal, fry in boiling lard ; or egg them, and roll
in cracker-crumbs and fry. For sauce, use melted butter sharpened

with lemon-juice.

To PICKLE ROCK.

Cook a rock-fish (cut in pieces) in water enough to cover. Put
in a handful of salt, a little white pepper, one table-spoon of all-
spice, a few cloves and mace. When fish is near done, add a quart
•of vinegar. In putting away, cover with liquor. — Mrs. J. S. W.

PICKLED SALMON.

Soak salmon twenty-four hours, changing water several times.
Put it in boiling water with a little vinegar ; w7hen done and cold,
boil your vinegar with spice and pour over fish.- -Mrs. A. P., Vir-
ginia.

FRUITS.

The arrangement of fresh fruits for the table affords play for the
most cultivated taste and not a little real inventive genius. Melons,,
oranges, and indeed all kind of fruits, are appropriate breakfast
dishes; and a raised center-piece of mixed fruits furnishes a delicious
dessert, and is an indispensable ornament to an elegant dinner-table.
Melons should be kept on ice, so as to be thoroughly chilled when,
served. Clip the ends of water-melons, cut them across in halves,
set up on the clipped ends on a platter, and serve the pulp only,,
removing it with a spoon ; or, cut across in slices, and serve with
rind. Nutmeg melons should be set on the blossom end, and cut in
several equal pieces from the stem down ward, leaving each alternate
piece still attached ; the others may then be loosened, and the seeds-
removed, when the melon is ready to servA Fruit should be cgr*-
fully selected. Havana and Florida oranges are the best, but do not
keep well, and on the whole, the Messina are preferable. A rough
yellow skin covers the sweetest oranges, the smooth being more juicy
and acid ; a greenish tinge indicates that they were picked unripe.
The Messina lemons, " November cut," are the best, and come into
market in the spring. Freestone peaches with yellow meat are the
handsomest, but not always the sweetest. California pears take the
lead for flavor, the Bartlett being the best. The best winter pear
is the "Winter Nellis." The "Pound" pear is the largest, but is
good only for cooking. Fine-grained pears are best for eating. A
pyramid of grapes made up of Malagas, Dela wares, and Concords,
makes a showy center-piece and a delicious dessert. The Malaga
leads all foreign grapes, and comes packed in cork-dust, which is a
non-conductor of heat and absorbent of moisture, and so is always in

(159)

160 FRUITS.

good condition. Of native grapes, the Delaware keeps longest. In
pine-apples the "Strawberry' is best, while the "Sugar-Loaf"
ranks next, but they are so perishable that to keep even for a few
days they must be cooked. When served fresh they should be cut
in small squares and sprinkled with sugar. Buy cocoa-nuts cautiously
in summer, heat being likely to sour the milk. In almonds, the
Princess is the best variety to buy in the shell ; of the shelled, the
"Jordan" is the finest, though the "Sicily" is good. For cake or
confectionery, the shelled are most economical. In raisins, the " Seed-
less "rank first for puddings and fine cakes, but the "Valencia"
are cheaper, and more commonly used; for table use, loose "Mus-
catels" and layer raisins (of which the "London Layer" is the
choicest brand) take the preference. In melons, every section has
its favorite varieties, any of which make a wholesome and luscious
dessert dish. Sliced fruits or berries are more attractive and pala-
table sprinkled with sugar about an hour before serving, and then
with pounded ice just before sending to the table. An apple-corer,
a cheap tin tube, made by any tinner, is indispensable in preparing
apples for cooking. They are made in two sizes, one for crab-apples
and the other for larger varieties.

If the market is depended upon select the freshest berries; and
sometimes it will be found that the largest are not the sweetest. If
clean, and not gritty, do not wash them, but pick over carefully,
place first a layer of berries then sprinkle sugar, and so on; set
away in a cool place, and just before serving sprinkle with pounded
ice. If they must be washed, take a dish of cold, soft water, poui
a few in, and with the hand press them down a few times, until
they look clean, then hull them. Repeat the process till all are
hulled, sugar and prepare as above. Never drain in a colander. The
Fren:;a serve large fine strawberries without being hulled. Pulver-
ized sugar is passed, the strawberry is taken by the hull with the
thumb and finger, dipped into the sugar, and eaten. When berries
are left, scald for a, few minutes ; too much cooking spoils the flavor.
Borne think many of the sour berries are improved by slightly cook-
ing them with a little sugar before serving. If a part of the berries
are badly bruised, gritty, etc. (but not sour or bitter), scald, and
drain them through a fine sieve without pressing them. Sweeten

FRUITS. 161

the juice and serve as a dressing for puddings, short-cakes, etc., or
can for winter use.

AMBROSIA, OR FRUIT SALAD.

Six sweet oranges peeled and sliced (seeds and as much of the
core as possible taken out), one pine-apple peeled and sliced (the
canned is equally good), and one large cocoa-nut grated; alter-
nate the layers of orange and pine-apple with grated cocoa-nut, and
sprinkle pulverized sugar over each layer. Or, use six oranges, six
lemons, and two cocoa-nuts, or only oranges and cocoa-nuts, pre-
pared as above. Other fruit salads can be similarly made.

APPLE COMPOTE.

Pare the apples, cut the core out, leaving them whole. Make a
syrup, allowing three-fourths pound of sugar to a pound of fruit;
when it comes to a boil put in the fruit and let cook until clear but
remains whole. Remove the fruit to a glass bowl, and dissolve one-
third of a box of gelatine in a half tea-cup of hot water, and stir
briskly into the syrup, first taking off the fire. Then strain it over
the apples, and set in a cool place to cool. When cold heap whipped
cream over it. Some add sliced lemons to the syrup, and serve
with a slice of the lemon on each apple. — Mrs. A. H. Rhea, Nash-
ville, Tenn.

APPLE SAUCE.

Pare, core and cut in quarters apples that do not cut to pieces
easily, and put on to stew in cold water with plenty of sugar.
Cover close and stew an hour or more. The addition of the sugar
at first preserves the pieces whole. If they are preferred finely
mashed, add sugj?r after they are done.

BAKED APPLES.

Cut out the blossoms and stems of tart apples, in the stem end
nut some sugar ; bake till soft ; serve either warm or cold. Sweet
>ipples require a longer time for baking than sour, and are better
for adding a little water in pan when placed to bake. They require
several hours, and when done are of a rich, dark brown color. If
taken out too soon they are insipid. For an extra nice dish, pare

and core tart apples, place in pan, put butter and sugar in cavity,
11

162 FRUITS.

and sprinkle cinnamon over them, and serve warm with cream or
milk. Or, pare and quarter tart apples, put a layer in earthen bak-
ing-dish, add lumps of butter, and sprinkle with cinnamon, then a
layer of apples, etc. , till dish is full ; bake till soft. Or, quarter
and core sour apples without paring, put in baking-dish, sprinkle
with sugar and bits of butter, add a little water, and bake until
tender. The proportion of sugar is a gill, and butter half-size of
an egg, to three pints of apples, and a gill and a half of water.

ICED APPLES.

Pare and core one dozen large apples, fill with sugar and a little
butter and nutmeg; bake until nearly done, let cool, and remove to
Another plate, if it can be done without breaking them (if not, pour
off the juice). Ice tops and sides with caking-ice, and brown lightly;
serve with cream. — Mrs. R. C. Carson, Harrisburg.

FRIED APPLES.

Quarter and core apples without paring; prepare frying-pan by
heating it and putting in beef-drippings, lay the apples in the pan,
skin side down, sprinkle with a little brown sugar, and when nearly
done, turn and brown thoroughly. Or, cut in slices across the core,
and fry like pancakes, turning when brown; serve with granulated
sugar sprinkled over them.

BLACK CAPS.

Pare and core tart apples with apple-corer, fill the center with
sugar, stick four cloves in the top of each, and bake in deep pie-
plates, with a little water.

FRIED BANANAS.

Peel and slice lengthwise, fry in butter, sprinkle with sugar, and
serve. Thus prepared they make a nice dessert. The bananas
must be ripe.

ICED CURRANTS.

Wash and drain dry, large bunches of ripe currants, dip into
beaten whites of eggs, put on sieve so they will not touch each
other, sift powdered sugar thickly over them, and put in a warm
place till dry. Cherries and grapes may be prepared in the same way.

GOOSEBERRY FOOL.

Stew gooseberries until soft, add sugar, and press through a co-
lander (earthen is best), then make a boiled custard, or sweeten-

FRUITS 163

enough rich cream (about one gill to each quart), and stir carefully
into the gooseberries just before sending to table. — Mrs. L. S. W.

ORANGES IN JELLY.

Boil the smallest-sized oranges in water until a straw will easily
penetrate them, clarify half a pound of sugar for each pound of
fruit, cut in halves or quarters, and put them to the syrup, set over
a slow fire until the fruit is clear; th^n stir into it an ounce or more
of dissolved isinglass, and let it boil for a short time longer. Be-
fore taking it up try the jelly, and if it is not thick enough add
cnore isinglass, first taking out the oranges into a deep glass dish,
and then straining the jelly over them. Lemons may be prepared
in the same manner.

ORANGE PYRAMID.

Cut the peel in six or eight equal pieces, making the incisions
from the stem downward ; peel each piece down about half way,
and bend it sharply to the right, leaving the peeled orange appar-
ently in a cup, from which it is removed without much difficulty.
Pile the oranges so prepared in a pyramid on a high fruit-dish, and
you have an elegant center-piece.

BAKED PEARS.

Bake washed, unpeeled pears in pan with only a tea-spoon or
two of water; sprinkle with the sugar, and serve with their own

syrup.

BAKED PIE-PLANT.

Cut in pieces about an inch long, put in baking-dish in layers
with an equal weight of sugar, cover closely and bake.

BAKED PEACHES.

Wash peaches which are nearly or quite ripe, place in a deep
dish, sprinkle with sugar, cover and bake until tender.

STEWED PIE-PLANT.

Make a rich syrup by adding sugar to water in which long strips
of orange peel have been boiled until tender, lay into it a single
layer of pieces of pie-plant three inches long, and stew gently until
clear. When done remove and cook another layer. This makes a
handsome dessert-dish, ornamented with puff-paste cut in fancifuJ
chapes. Use one orange to two and a half pounds pie-plant

164 FRUITS.

PEACH PYRAMID.

Cut a dozen .peaches in halves, peel and take out stones, crack
half the seeds, and blanch the kernels ; make a clear boiling syrup
of one pound of white sugar, and into it put the peaches and ker-
nels ; boil very gently for ten minutes, take out half the peaches,
boil the rest for ten minutes longer, and take out all the peaches
and kernels; mix with the syrup left in the kettle the strained juice
of three lemons, and an ounce of isinglass dissolved in a little water
and strained ; boil up once, fill a mold half full of this syrup or
jelly, let stand until "set," add part of the peaches and a little
more jelly, and when this is " set," add the rest of the peaches, and
fill up the mold with jelly. This makes an elegant ornament. —
Miss E. Orissa Dolhear, Cincinnati.

FROZEN PEACHES.

Pare and divide large, fresh, ripe and juicy peaches, sprinkle
over them granulated sugar, freeze them like ice-cream for an hour ;
remove them just before serving, and sprinkle with a little more
sugar. Canned peaches and all kinds of berries may be prepared
in the same way. — Mrs. A. G. Wikox,

To KEEP PINE-APPLES.

Pare and cut out the eyes of a ripe pine-apple, strip all the pulp
from the core with a silver fork ; to a pint of this add a pound of
granulated sugar, stir occasionally until sugar is dissolved, put in
glass fruit-cans, and turn down the covers as closely as possible.
This will keep a long time.

BAKED QUINCES.

AVash and core ripe quinces, fill with sugar, and bake in baking-
dish with a little water.

COMPOTE OF PEARS.

Pare and quarter eight nice pears, and put in a porcelain sauce-
pan with water enough to cook; put on lid, and cook fruit until
tender, then remove to a platter ; make a syrup of a pound of
sugar and a pint of pear-water ; add juice of two lemons and the
grated rind of one, and put in the pears ; cook them for o. few min-
utes in this syrup, then remove to the dish in which thev are to be

FRUITS. 165

molded. Soak an ounce of gelatine for an hour or two in enough
water to cover it, and stir it into the hot syrup; let boil up once
and turn it over fruit through a strainer. The mold should be
dipped in cold water before putting in fruit. When cold, turn
jelly into a dish and serve with whipped cream around the base$ OF
pour sweet cream over it in saucers.

MOCK STRAWBERRIES.

Cut ripe peaches and choice well-flavored apples, in proportion
of three peaches to one apple, into quarters about the size of a
strawberry, place in alternate layers, sprinkle the top thickly with
sugar, and add pounded ice; let stand about two hours, mix
peaches and apples thoroughly, let stand an hour longer, and serve.
— Miss G. £., Newburyport, Mass.

ORANGED STRAWBERRIES.

Place a layer of strawberries in a deep dish ; cover the same
thickly with pulverized sugar ; then a layer of berries, and so on,
until all are used. Pour over them orange juice, in the proportion
of three oranges to a quart of berries. Let stand for an hour, and
just before serving sprinkle with pounded ice. Some use claret,
grape or currant wine '"istead of orange juice.

STRAWBERRIES WITH WHIPPED CREAM.

Prepare in layers as above, cover wTith one pint of cream, whites
of three eggs and a tea-cup of powdered sugar, whipped together
and flavored with strawberry juice.

SNOW FLAKES.

Grate a large cocoa-nut into a glass dish, and serve with cream*
preserves, jellies or jams.

PEACH MERINGUE.

Put on to boil a quart of milk, omitting half a cup with which
to moisten two table-spoons of corn starch ; when the milk boils,
add the moistened corn starch ; stir constantly till thick, then re-
move from the fire ; add one table-spoon butter, and allow the mix-
ture to cool; then beat in the yolks of three eggs till the mixture
seems light and creamy ; add half a cup of powdered sugar. Cover
the bottom of a well -buttered baking-dish with two or three layers

166 FRUITS.

of rich, juicy peaches, pared, halved and stoned ; sprinkle over
three table-spoons powdered sugar; pour over them the custard
carefully, and bake twenty minutes, then spread with the light-
beaten whites, well sweetened, and return to the oven till a light
brcwn. To be eaten warm with a rich sauce, or cold with sweet-
ened cream.

PEACH CUSTARD.

Equal parts rich sliced peaches, green corn pulp and water.
Sweeten to <he taste, and bake twenty minutes.

RASPBERRY FLOAT.

Crush a pint of very ripe red raspberries with a gill of sugar;
beat the whites of four eggs to a stiff froth and add gradually a gill
of powdered sugar ; press the raspberries through a fine strainer to
avoid the seeds, and by degrees beat in the juice with the egg and
sugar until so stiff that it stands in peaks.

FLORIDA GRAPE FRUIT.
The fruit stores display a new clear-skinned lemon-colored fruit,

i. •/

about three times as large as an orange, and bearing a geaeral
resemblance to that fruit. Its flavor is sub-acid, but its juicy pulp
is inclosed in a tough white membrane of intensely bitter taste ;
when this membrane is removed, the fruit is delicious. To prepare
it fir the table, cut the skin in sections and peel it off; separate the
sections as you would those of an orange, and holding each one by
the ends, break it open from the center, disclosing the pulp; tear
this out of the bitter white membrane wrhich covers the sections^
carefully removing every part of it; k^ep the pulp as unbroken as
possible, and put it into a deep dish with a plentiful sprinkling
of fine sugar. Let it stand three or four hours, or over night, and
then use the fruit. It is refreshing and wholesome^ especially for
a bilious temperament.

FIG SAUCE.

Figs are very fine for dessert, stewed slowly until soft. Season with
two ounces loaf-sugar to a pound of fruit; cook two hours; add a
glass port or other wine, also lemon-juice if liked. Can be seasoned
with a few bitter almonds or orange-peel. — A Georgia housekeeper.

GAME.

Of game birds the woodcock outranks all in delicate tenderness
and sweet flavor. The thigh is especially deemed a choice tidbit.
The leg is the finest part of the snipe, but generally the breast is
the most juicy and nutritious part of birds.

White-meated game should be cooked to well-done ; dark-meated
game rare. The flesh of wild animals is harder and more solid,
and has a less proportion of fat and juices to the lean, and is there-
fore less easy of mastication when eaten within a day, and more
nutritious, and the flavor more concentrated. Their decided flavor
recommends them to invalids or others who are satiated with ordi-
nary food. Keeping game renders it more tender, and brings out
its flavor. When birds have become tainted, pick clean as soon as
possible and immerse in new milk for twenty-four hours, when they
will be quite sweet and fit for cooking.

Birds should be carefully dry-picked (removing all feathers that
come off easily), plunged in a pan of boiling water and skinned,
drawn, wiped clean, and all shot removed. Game should not be
washed, unless absolutely necessarv for cleanliness. With care in

«/ •/

dressing, wiping will render them perfectly clean. If necessary to
wash, do it quickly and use as little water as possible. The more
plainly all kinds of game are cooked, the better they retain their
fine flavor. They require a brisker fire than poultry, but take less
time to cook. Their color, when done, should be a fine yellowish
brown. Serve on toast.

Broiling is a favorite method of cooking game, and all birds are
exceedingly nice roasted. To broil, split down the back, open and

(167)

168 GAME.

flatten the breast by covering with a cloth and pounding, reason
with pepper, and lay the inside first upon the gridiron ; turn as
soon as browned, and when almost done take off', place on a plat-
ter, sprinkle with salt, and return to the gridiron. When done,
place in a hot dish, butter both sides well, and serve at once. The
time required is usually about twenty minutes.

To roast, season with salt and pepper, place a lump of butter
inside; truss, skewer, and place in oven. The flavor is best pre-
served without stuffing, but a plain bread-dressing, with a piece of
salt pork or ham skewered on the breast, is very nice. A delicate
way of dressing is to place an oyster dipped in the well-beaten yolk
of an egg or in melted butter, and then rolled in bread crumbs, in-
side each bird. Allow thirty minutes to roast or longer if stuffed.
Wild ducks, pheasants and grouse are always best roasted.

To lard game, cut fat salt pork into thin, narrow strips, thread a
larding-needle with one of the strips, run the needle under the skin
and a little of the flesh of the bird, and draw the pork half way
through, so that the ends of the strips exposed will be of equal
length. The strips should be about one inch apart. The larding
interferes with the natural flavor of the bird, hut renders it more
juicy. Many prefer tying a piece of bacon on the breast instead.

Pigeons should be cooked a long time, as they are usually quite
lean and tough, and they are better to lie in salt water half an hour,
or to be parboiled in it for a few minutes. They are nice roasted
or made into a pie.

If the " wild flavor" of the larger birds, such as pheasants, prairie
chickens, etc., is disliked, they may be soaked over night in salt
water, or two or three hours in soda and water, or parboiled with
an onion or two in the water, and then cooked as desired. The
coarser kinds of game, such as geese, ducks, etc., may lie in salt
water for several hours, or be parboiled in it with an onion inside
each to absorb the rank flavor, and afterwards thoroughly rinsed
in clear water, stuffed and roasted ; or pare a fresh lemon without
breaking the thin, white, inside skin, put inside the game for a day
or two, renewing the lemon every twelve hourr:.-. This will absorb
unpleasant flavors from almost all meat and game. Some lay slices
of onion over game while cooking, and remove before serving. ID

GAME. 169

preparing &u wild ducks for invalids, it is a good plan to remove
the skin, and keep a day or two before cooking. Squirrels should
be carefully skinned and laid in salt water a short time before cook-
ing; if old, parboil. They are delicious broiled, and are excellent
cooked in any way with thin slices of bacon. Venison, as in the
days of good old Isaac, is still justly considered a " savoury dish."
The haunch, neck, shoulder and saddle should be roasted ; roast or
broil the breast, and fry or broil the steaks with slices of salt pork.
Venison requires more time for cooking than beefsteak. The hams
are excellent pickled, smoked and dried, but they will not keep so-
long as other smoked meats.

The garnishes for game are fresh or preserved barberries, currant
jelly, sliced oranges, and apple sauce.

BROILED PHEASANT OR PRAIRIE CHICKEN.
Scald and skin, cut off the breast and cut the rest up in joints,
being careful to remove all shot ; put in hot water all except the
breast (which will be tender enough without parboiling), and boil
until it can be pierced with fork, take out, rub over salt, pepper,
and butter, and broil with breast over brisk fire ; place a lump of
butter on each piece, and set all in the oven a few minutes. For
breakfast, serve on fried mush; for dinner on toast with a bit
of current jelly over each piece. It may be served with toast
cut in pieces about two inches square, over which pour gravy made
by thickening the liquor in which the birds were boiled, with a
little butter and flour rubbed together and stirred in while boiling.
Squirrels may be prepared the same way. — Mrs. W. W. Woods.

BROILED QUAIL.

Split through the back and broil over a hot fire, basting fre-
quently with butter. When done place a bit of butter on each piece,
and set in oven a few moments to brown. Serve on pieces of toast
with currant jelly. Plovers are cooked in the same way. Pigeons
should be first parboiled and then broiled.

JUGGED HARE.

Skin, wipe with a towel dipped in boiling water, to remove the
loose hairs, dry thoroughly and cut in pieces, strew with pepper and

170 GAME.

salt, fry brown, season with two anchovies, a sprig of thyme, a
little chopped parsley, nutmeg, mace, cloves, and grated lemon peel.
Put a layer of the pieces with the seasoning into a wide-mouthed
jug or a jar, then a layer of bacon sliced very thin, and so on till
all is used; add a scant half pint of water, cover the jug close and
put iii cold water, let boil three or four hours, according to the age
of the hare; take the jug out of kettle, pick out the unmelted
bacon and make a gravy of a little butter and flour with a little
catsup. A tea-spoon of lemon peel will heighten the flavor. — Mrs.

Louise M. Lincoln.

PRAIRIE CHICKENS.

Cut out all shot, wash thoroughly but quickly, using some soda
in the water, rinse and dry, fill with dressing, sew up with cotton
thread, and tie down the legs and wings ; place in a steamer over
hot water till done, remove to a dripping-pan, cover with butter,
sprinkle with salt and pepper, dredge with flour, place in the oven
and baste with the melted butter until a nice brown ; serve with
either apple-sauce, cranberries, or currant jelly. — Mrs. Godard.

QUAIL ON TOAST.

Dry-pick them, singe them with paper, cut off" heads, and legs at
first joint, draw, split down the back, soak in salt and water for
five or ten minutes, drain and dry with a cloth, lard them with
bacon or butter, and rub salt over them, place on broiler and turn
often, dipping two or three times into melted butter; broil about
twenty minutes. Have ready as many slices of buttered toast as
there are birds, and serve a bird, breast upward, on each slice.

• — Mrs. Emma L. Fay.

ROAST QUAILS.

Pluck and dress like chickens, wipe clean, and rub both inside
and out with salt and pepper; stuff with any good dressing, and sew
up with fine thread ; spread with butter and place in an oven with
a good steady heat, turning and basting often with hot water sea-
soned with butter, salt and pepper ; bake three-quarters of an hour.
When about half done add a little hot water to the pan, and it is
well to place a dripping-pan over them to prevent browning too
much. Add to the gravy, flour and butter rubbed together, and
water if needed.

GAME. 171

ROAST HAUNCH OF VENISON.

in warm water and dry well with a cloth, butter a sheet of
•white paper and put over the fat, lay in a deep baking-dish with
a very little boiling water, cover with a close-fitting lid or with a
coarse paste one-half inch thick. If the latter is used, a thickness or
two of coarse paper should be laid over the paste. Cook in a mod-
erately hot oven for from three to four hours, according to the size
of the haunch, and about twenty minutes before it is done quicken
the fire, remove the paste and paper or dish-cover, dredge the joint
with flour and baste well with butter until it is nicely frothed and of
a delicate brown color ; garnish the knuckle-bone with a frill of white
paper, and serve with a gravy made from its own dripping, having
first removed the fat. Have the dishes on which the venison is
served and the plates very hot. Always serve with currant jelly.

ROAST GOOSE.

The goose should /lot be more than eight months old, and the
fatter the more tender and juicy the meat. A " green" goose (four
months old) is the choicest. Kill at least twenty-four hours before
cooking ; cut the neck olose to the back, beat the breast-bone flat
with a rolling-pin, tie the wings and legs securely, and stuff* with the
following mixture : three pints bread crumbs, six ounces butter or
part butter and part salt pork, two chopped onions, one tea-spoon
each of sage, black pepper and salt. Do not stuff very full, and
stitch openings firmly together to keep flavor in and fat out. If the
goose is not fat, lard it with salt pork, or tie a slice on the breast.
Place in a baking-pan with a little water, and baste frequently with
salt and water (some add onion and some vinegar), turning often so
that the sides and back may all be nicely browned. When nearly
done baste with butter and a little flour. Bake two hours, or more
if old; when done take from the pan, pour off the fat, and to the
brown gravy left add the chopped giblets which have previously
been stewed till tender, together with the water they were boiled in ;
thicken with a little flour and butter rubbed together, bring to a
boil, an<i serve with currant jelly. Apple sauce and onion sauce
are proper accompaniments to roast goose. — Mrs. J. H. Shearer.

172 GAME.

ROAST DUCK.

Ducks are dressed and stuffed in the same manner as above.
Young ducks should roast from twenty -five to thirty minutes ; full-
grown for an hour or more with frequent basting. Some prefer
rhem underdone, served very hot, but thorough cooking will prove
more generally palatable. Serve with currant jelly, apple sauce,
and green pease. If old, parboil before roasting.

Place the remains of a cold roast duck in a stew-pan with a pint
of gravy and a little sage, cover closely, and let it simmer for half
an hour ; add a pint of boiled green pease, stew a few minutes,
remove to a dish, and pour over it the gravy and pease.

BOILED DUCK.

Dress and rub well inside with salt and pepper, truss and tie hi
shape, drawing the legs in to the body, in which put one or two sage
leaves, a little finely-chopped onion, and a little jellied stock or
gravy ; rub over with salt and pepper ; make a paste in the propor-
tion of one-half pound butter to one pound flour, hi which inclose
the duck, tie a cloth around all, and boil two hours or until quite
tender, keeping it well covered with boiling water. Serve by pour-
ing round it brown gravy made as follows : Put a lump of butter
of the size of an egg in a sauce-pan with a little minced onion ; cook
until slightly brown, then adding a small table-spoon of flour, stir
well, and when quite brown add a half pint stock or water ; let
cook a few minutes, strain, and add to the chopped giblets, previ-
ously stewed till tender. — Mrs. L. S. Williston.

REED BIRDS.

Roasting by suspending on the little wire which accompanies the
roaster, is the best method ; turn and baste frequently, or wash and
peel with as thin a paring as possible large potatoes of equal size,
cut a deep slice off one end of each, and scoop out a part of the po-
tato ; drop a piece of butter into each bird, pepper and salt, and put
it in the hollows made in the potatoes ; put on as covers the pieces
cut off, and clip the other end for them to stand on. Set in a bak-
ing pan upright, with a little water to prevent burning, bake slowly,
and serve in the dish in which they were baked.

Or, boil in a crust like dumplings.

GAME. 173

RABBITS.

Rabbits, which are in the best condition in midwinter, may be
fricasseed like chicken in white or brown sauce. To make a pie, first
stew till tender, and make like chicken-pie. To roast, stuff with a
dressing made of bread-crumbs, chopped salt pork, thyme, onion,
and pepper and salt, sew up, rub over with a little butter, or pin on
it a few slices of salt pork, add a little water in the pan, and baste
often. Serve with mashed potatoes and currant jelly.

SNIPE.
Snipe are best roasted with a piece of pork tied to the breast, or

they may be stuffed and baked. — Mrs. M. B,.

SALMI OF DUCK.
Save remnants of cold duck or other game, trim meat off neatly,

set aside; place all the remains (bones, gravy, etc.) in a sauce-pan
and cover with cold water; bring gently to a boil; skim, add an
onion that has been cut up and fried brown (not burned) ; simmer
gently for about an hour, then set the sauce-pan in a cool place
long enough to allow the fat to rise and "settle on top;" skim this
off carefully — it will be nice to fry potatoes with. Now return the
sauce-pan to the fire, and when about to boil strain off the liquid ;
set on again, add salt and skim. If the liquid looks cloudy, let it
boil up, throw in a little cold water, and the scum will rise. Now
put in the pepper and such spice as may be desired, also a bunch
of herbs tied up in a piece of muslin, or very finely powdered.
Take a large spoon of flour that has been baked in the oven and
kept for gravy, mix it well with a lump of butter same size, put
this and the meat all in together and stir well until it is just ready
to boil again, but see that it does not boil; cover closely and set back
where it may keep very hot without cooking. The safest plan is to
put the sauce-pan in a vessel of hot water for ten or fifteen minutes.

FRIED WOODCOCK.
Dress, wipe clean, tie the legs, skin the head and neck, turn the

beak under the wing and tie it ; tie a piece of bacon over it, and im-
merse in hot fat for two or three minutes. Serve on toast.

Another favorite way is to split them through the back and
broil, basting with butter, and serving on toast. They may also be
roasted whole before the fire for fifteen or twenty minutes.

ICES AND ICE-CREAM.

Perfectly fresh sweet cream makes the most delicious ice-cream.
A substitute is a preparation of boiled new milk, etc. , made late in
the evening if for dinner, in the morning if for tea, and placed on ice.
One mixture is a custard made as follows : Take two quarts new milk,
put on three pints to boil in a custard-kettle, or a pail set within a
kettle of boiling water, beat yolks and whites of eight eggs sepa-
rately, mix the yolks with the remaining pint and stir slmvly into the
boiling milk, boil two minutes, remove from the stove, immediately
add one and a half pounds sugar, let it dissolve, strain while hot
through a crash towel, cool, add one quart rich cream and two table-
spoons vanilla (or season to taste, remembering that the strength of
the flavoring and also the sweetness is very much diminished by
the freezing). Set the custard and also the whites (not beaten) in a
oool place until needed, and about three hours before serving begin
the preparations for freezing. Put the ice in a coarse coffee-sack,
pound with an ax or mallet until the lumps are no larger than a
small hickory-nut ; see that the freezer is properly set in the tub,
the beater in and the cover secure ; place around it a layer of ice
about three inches thick, then a laver of coarse salt — rock salt is

•/

best — then ice again, then salt, and so on until packed full, with a
layer of ice last. The proportion should be about three-fourths ice
and one-fourth salt. Pack very solid, pounding with a broom-handle
or stick, then remove the cover and pour the custard to which you
have just added the well-whipped whites into the freezer, filling two-
thirds full to give room for expansion ; replace the cover and begin
turning the freezer ; after ten minutes pack the ice down again,
dram off most of the water, add more ice and turn again, repeat-

(174-

ICES AND ICE-CREAM. 175

tng this operation several times until the cream is well frozen, and
you can no longer turn the beater. (The above quantity ought to
freeze in half an hour, but the more pure cream used the longer it
takes to freeze.) Brush the ice and salt from and remove the
cover, take out the beater, scrape the cream down from the sides
of freezer, beat well several minutes with a wooden paddle, replace
the cover, fill the hole with a cork, pour off all the water, pack
again with ice (using salt at the bottom, but none at the top of tub),
heap the ice on the cover, spread over it a piece of carpet or a thick
woolen blanket, and set away in a cool place until needed ; or, if
molds are used, fill them when you remove the beater, packing the
cream in very tightly, and place in ice and salt for two hours. To
remove the cream, dip the molds for an instant in warm water.
When cream is used in making ice-cream, it is better to whip a part
of it, and add just as the cream is beginning to set.

Coffee ice-cream should be thickened with arrowroot; the flavor-
ing for almond cream should be prepared by pounding the kernels
to a paste with rose-water, using arrowroot for thickening. For
€ocoa-nut cream, grate cocoa-nut and add to the cream and sugar
just before freezing. The milk should never be heated for pine-
apple, strawberry, or raspberry cream. Berry flavors are made best
by allowing whole berries to stand for awhile well sprinkled with
sugar, mashing, straining the juice, adding sugar to it, and stirring
it into the cream. For a quart of cream, allow a quart of fruit and
a pound of sugar. In addition to this, add whipped cream and
sweetened whole berries, just as the cream is beginning to set, in
the proportion of a cup of berries and a pint of whipped cream to
three pints of the frozen mixture. Canned berries may be used in
the same way. A pint of berries or peaches, cut fine, added to a
quart of ordinary ice-cream, while in process of freezing, makes a
delicious fruit ice-cream.

Freeze ice-cream in a warm place (the more rapid the melting of
the ice the quicker the cream freezes), always being careful that no
salt or water gets within the freezer. If cream begins to melt
while serving, beat up well from the bottom with a long wooden
paddle. Water-ices are made from the juices of fruits, mixed with
water, sweetened, and frozen like cream. In making them, if they

176 ICES ASD ICE-CREAM.

are not well mixed before freezing, the sugar will sink to the bot-
tom, and the mixture will have a sharp, unpleasant taste. It is a
better plan to make a syrup of the sugar and water, by boiling
and skimming when necessary, and, when cold, add the juice of the
fruit.

The following directions for making " self-freezing ice cream" are
from " Common Sense in the Household." After preparing the
freezer as above, but leaving out the beater, remove the lid care-
fully, and with a long wooden ladle or flat stick beat the custard as
you would batter steadily for five or six minutes. Replace the lid,
pack two inches of pounded ice over it ; spread above all several
folds of blanket or carpet, and leave it untouched for an hour ; at
the end of that time remove the ice from above the freezer-lid, wipe
off carefully and open the freezer. Its sides will be lined with a
thick layer of frozen cream. Displace this with the ladle or a long
knife, working every part of it loose ; beat up the custard again
firmly and vigorously for fifteen or twenty minutes, until it is all
smooth, half-congealed paste. The perfection of the ice-cream de-
pends upon the thoroughness of the beating at this point. Put on
the cover again, pack in more ice and salt, turn off the brine, cover
the freezer entirely with the ice, and spread over all the carpet.
At the end of two or three hours more, again turn off the brine and
add fresh ice and salt, but do not open the freezer for two hours
more. At that time take the freezer from the ice, open it, wrap a
towel wet in hot water about the lower part, and turn out a solid
column of ice-cream, close grained, firm, delicious. Any of the
recipes for custard ice-cream may be frozen in this way.

Ice-creams may be formed into fanciful shapes by the use of
molds. After the cream is frozen, place in mold, and set ii>
pounded ice and salt until ready to serve. Cream may be frozen
without a patent freezer, by simply placing it in a covered tin paily
and setting the latter in an ordinary wooden bucket, and proceed
exactly as directed for self-freezing ice-cream, packing into the space
between them, very firmly, a mixture of one part salt to two parts
of snow or pounded ice. When the space is full to within an inch
of the top, remove cover.

ICES' AND ICE-CREAM. 177

CHOCOLATE ICE-CREAM.

Scald one pint new milk, add by degrees three-quarters of a
pound sugar, two eggs, and five table-spoons chocolate, rub smooth
in a little milk. Beat "well for a moment or two, place over the
fire and heat until it thickens well, stirring constantly, set off, add
& table-spoon of thin, dissolved gelatine, and when cold, place in
freezer ; when it begins to set, add a quart of rich cream, half of it
well whipped.

To make a mold of chocolate and vanilla, freeze in separate
freezers, divide a mold through the center with card-board, fill each
division with a different cream, and set mold in ice and salt for an
hour or more.

To make chocolate fruit ice-cream, when almost frozen, add a
coffee-cup of preserved peaches, or any other preserves, cut in fine

pieces.

EGOLESS ICE-CREAM.

A scant tea-cup flour to two quarts new milk ; put three pints on
to boil (in tin pail set in a kettle of boiling water), mix the flour
with the other pint till smooth, then stir it in the boiling milk ; let
it boil ten or fifteen minutes, and, just before taking it from the fire,
stir in one and a half pounds pulverized sugar (any good white
sugar will do). Care must be taken to stir all the time after put-
ting in the sugar, only letting it remain a moment, or just long
enough to dissolve it ; take from stove, and strain at once through
a crash towel. When cold, add one quart cream. Flavor with
vanilla, in the proportion of one and a fourth table-spoons to a gallon.

— Mrs. Libbie Dolbear.

FRUIT FRAPEES.

Line a mold with vanilla ice-Gream, fill the center with fresh
berries, or fruit cut in slices, cover with ico-cream, cover closely,
and set in freezer for half an hour, with salt and ice well packed
around it. The fruit must be chilled, but net frozen. Strawber-
ries and ripe peaches are delicious thus prepared. — Mrs. J. C. P.,

Stockbridge,

ICE-CREAM.

Three pints sweet cream, quart new milk, pint powdered sugar,

the whites of two eggs beaten light, table-spoon vanilla; put in
12

178 ICES AXD ICE-CREAM.

freezer till thoroughly chilled through, and then freeze. This is
very easily made. — Mrs. Cogswell,

ICE-CREAM.

One quart new milk, two eggs, two table-spoons corn starch ;
heat the milk in a dish set in hot water, then stir in the corn starch
mixed smooth in a little of the milk ; let it boil for one or two
minutes, then remove from stove and cool, and stir in the egg and
a half pound sugar. If to be extra nice, add a pint of rich cream,
and one-fourth pound sugar, strain the mixture, and when cool add
the flavoring, and freeze as follows: Prepare freezer in the usual
manner, turn the crank one hundred times, then pour upon the
ice and salt a quart boiling water from the tea-kettle. Fill up
again with ice and salt, turn the crank fifty times one way and
twenty-five the other (which serves to scrape the cream from sides
of freezer) ; by this time it will turn very hard, indicating that the
cream is frozen sufficiently. — Mrs. Win. Herrick^

LEMON ACE -CREAM.

Squeeze a dozen lemons, make the juice quite thick with white
sugar, stir into it very slowly, three quarts of cream, and freeze.
Orange ice-cream is prepared in the same way, using less sugar.

PINE-APPLE ICE-CREAM.

Three pints cream, two large ripe pine-apples, two pounds pow-
dered sugar ; slice the pine-apples thin, scatter the sugar between
the slices, cover and let the fruit stand three hours, cut or chop it
up in the syrup, and strain through a hair-sieve or double bag of
coarse lace; beat gradually into the cream, and freeze as rapidly as
possible ; reserve a few pieces of pine-apple unsugared, cut into
square bits, and stir through cream when half frozen, first a pint of
well-whipped cream, and then the fruit. Peach ice-cream may be
made in the same way. — Mrs. L. M. T.,

STRAWBERRY ICE-CREAM.

Sprinkle strawberries with sugar, wash well and rub through a
sieve ; to a pint of the juice add half a pint of good cream, make
it very sweet; freeze, and when beginning to set, stir in lightly one
pint of cream whipped, and lastly a handful of whole strawberries

ICES AND ICE-CREAM. 179

tSTveetened. It may then be put in a mold and imbedded in ice, or
kept in the freezer ; or mash with a potato-pounder m an earthen
bowl one quart of strawberries with one pound of sugar; rub it
through a colander, add one quart of sweet cream and freeze. Or,
if not in the strawberry season, use the French bottled strawberries
(or any canned ones), mix juice with half a pint of cream, sweeten
and freeze ; when partially set add whipped cream and strawberries.

KENTUCKY CREAM.

Make a half gallon rich boiled custard, sweeten to taste, add two
table-spoons gelatine dissolved in a half cup cold milk; let the cus-
tard cool, put it in freezer, and as soon as it begins to freeze, add
one pound raisins, one pint strawberry preserves, one quart whipped
cream; stir and beat well like ice-cream. Blanched almonds or
grated cocoa-nut are additions. Some prefer currants to raisins,
and some also add citron chopped fine. — Mrs. Gov. J. B. McCreary,

Kentucky.

APPLE ICE.

Grate, sweeten and freeze well-flavored apples, pears, peaches or
quinces. Canned fruit may be mashed and prepared in the same

way.

CURRANT ICE.

Boil down three pints of water and a pound and a half sugar to
one quart, skim, add two cups of currant juice, and when partly
frozen, add the whites of five eggs.

LEMON ICE.

To one pint of lemon juice, add one quart of sugar, and one
quart of water, in which the thin rind of three lemons has been
allowed to stand until highly flavored. When partly frozen add
the whites of four eggs, beaten to a stiff froth.

ORANGE ICE.

Boil three-quarters of a pound of sugar in one quart of water ;
when cool add the juice of six oranges ; steep the rinds in a littla
water, strain, and flavor to taste with it. The juice and rind of
one or two lemons added to the orange is a great improvement.

Freeze like ice-cream.

STRAWBERRY ICE.

Mash two quarts of strawberries with two pounds of sugar; let

180 ICES AND ICE-CREAM.

stand an hour or more, squeeze in a straining cloth, pressing out
all the juice ; add an equal measure of water ; and when half frozen,
add the beaten whites of eggs in the proportion of three eggs to
a quart. — R. L. C, Baltimore, Md.

TEA ICE-CREAM.

Pour over four table-spoons of Old Hyson tea, a pint of cream,
scald in a custard-kettle, or by placing the dish containing it in a
kettle of boiling water, remove from the fire, and let stand five
minutes; strain it into a pint of cold cream, put on to scald again,
and when hot mix with it four eggs and three-fourths pound sugar,
well beaten together; let cool and freeze. — Miss A. C. L., Pittsfield.

WASHINGTON FRUIT ICE-CREAM.

Take two dozen sweet and half a dozen bitter almonds ; blanch
in scalding water, throw into a bowl of cold water; pound one at
a time in a mortar, till they become a smooth paste free from the
smallest lumps ; add frequently a few drops of rose-water or lemon-
juice to make them light and prevent "oiling." Seed and cut a
quarter pound of the best bloom raisins ; mix with them a quarter ,
pound of Zante currants, picked, washed and dried, and three
ounces of chopped citron ; dredge well with flour. Take a half
pint of very rich milk, split a vanilla bean, cut it into pieces two
or three inches long, and boil it in the milk till the flavor of the
vanilla is well extracted, then strain it out and mix the vanilla
milk with a pint of rich cream, and stir in gradually a half pound
of powdered loaf-sugar and a nutmeg grated. Then add the
pounded almonds, and a large wine-glass of either marasquino.
noyau, curacoa or the very best brandy. Beat in a shallow pan
the yolks of eight eggs till very light, thick and smooth, and stir
them gradually into the mixture. Simmer over the fire (stirring all
the time), but take off just before it boils, otherwise it will curdle.
At once stir in the fruit, set to cool, and then add a large tea-cup
preserved strawberries or raspberries, half a dozen preserved apricots
or peaches, half a dozen preserved green limes, and any other very
nice and delicate sweetmeats ; add a pint whipped cream lightly tc
the mixture; put the whole into a large melon-mold that opens in
the middle, and freeze four hours in the usual way. Turn out when
wanted and serve on a glass dish. — Mrs. Gov. Graver, Oregon.

JELLIES AND JAMS.

Jellies were formerly reputed nourishing, digestible, and fit food
for sick and delicate persons, but modern investigation places them
second to the lean part of animals and birds. When made of gela-
tine, they have no nutrition, and are simply u.sed to carry a pala-
table flavor.

Always make jellies in a porcelain kettle, if possible, but brass
may be used if scoured very bright and the fruit is removed imme-
diately on taking from the fire. Use the best refined or granulated
sugar, and do not have the fruit, especially currants and grapes,
overripe.

To extract the juice, place fruit in kettle with just enough water
to keep from burning, stir often, and let remain on the fire until
thoroughly scalded ; or a better but rather slower method is to place
it in a stone jar set within a kettle of tepid water, boil until the
fruit is well softened, stirring frequently, and then strain a small
quantity at a time through a strong c<»ar>e flannel or cotton bag
wrung out of hot water, after which let it drain, and squeeze it with
the hands as it cools, emptying the bag and rinsing it off each time
it is used. The larger fruits, such as apples and quinces, should be
cut in pieces, cores removed if at all defective, water added to just
cover them, boiled gently until tender, turned into bag and placed
to drain for three or four hours, or over night. Make not over two
or three pints of jelly at a time, as larger quantities require longer
boiling. As a general rule allow equal measures juice and sugar.
Boil juice rapidly ten minutes from the first moment of boiling,
skim, add sugar, and boil ten minutes longer; or spread the sugar

(181)

182 JELLIES ASD JAMS.

in a large dripping-pan, set in the oven, stir often to prevent burn-
ing, boil the juice just twenty minutes, add the hot sugar, let boil
up once, and pour into the jelly-glasses immediately, as a thin skin
forms over the surface which keeps out the air ; cover with brandied
tissue paper, cut to fit glass closely, cool quickly and set in a dry,
cool, dark place. Jelly should be examined toward the end of sum-
mer, and if there are any signs of fermentation, reboil. Jelly needs
more attention in damp, rainy seasons than in others. To test jelly,
drop a little in a glass of very cold water, and if it immediately
falls to the bottom it is done ; or drop in a saucer, and set on ice or
in a cool place; if it does not spread, but remains rounded, it is
finished. Some strain through the bag into the glasses, but this
involves waste, and if skimming is carefully done is not necessary.
A little butter or lard, rubbed with' a cloth on the outside of glasses
or cans, will enable one to pour in the boiling fruit or liquid, the
first spoon or two slowly, without breaking the glass. If jelly is
not very firm, let it stand in the sun covered with bits of window-
glass or pieces of mosquito netting, for a few days. Never attempt
to make jelly in damp or cloudy weather if firmness and clearness
are desired. Use a wooden or silver spoon to stir, dip with earthen
cup, and cook in porcelain-lined kettles. Currants and berries
should be made up as soon as picked ; never let them stand over
night. When ready to put away, cover with pieces of tissue or
writing-paper cut to fit and pressed closely upon the jelly, and put
on the lid or cover with thick paper, brushed over on the inside
with the white of an egg and turned down on the outside of glass.

APPLE OR BLACKBERRY JELLY.

Prepare nice, tart, juicy apples as in general directions, using three
quarters of a pint of sugar to a pint of juice. Prepare blackberry
jelly according to general directions for berries.

CALFS-FOOT JELLY.

Cut across the first joint, and through the hoof, place in a lar^e
sauce-pan, cover with cold water, and bring quickly to the boiling
point; when water boils, remove them, and wash thoroughly in
cold water. When perfectly clean put into a porcelain-lined sauce-
pan, add cold water in the proportion of three pints to two calfs

JELLIES AND JAMS. 18S

feet, £)at c<auce-pan over fire, and when water boils, set aside to a
cooler place,, where it will simmer very slowly for five hours ; strain
the liquor through a fine sieve, or a coarse towel, let it stand over
night to set, remove the fat that has risen to the top, dip a towel in
boiling water, and wash the surface, which will be quite firm. Now
place in a porcelain -lined sauce-pan, and melt, add juice of two
lemons, rinds of three cut into strips, one-fourth pound of cut loaf-
sugar, ten cloves, and one inch of cinnamon stick. Put the whites

O ' '

of three eggs, together with the shells (which must first be blanched
in boiling water), into a bowl, beat them slightly, and pour them
into the sauce-pan, continuing to use the egg-beater until the whole
boils, when the pan should be drawn aside where it will simmer
gently for ten minutes, skimming off all scum as it rises. While
simmering, prepare a piece of flannel by pouring through it a little
warm water; and when the jelly has simmered ten minutes, pour
it through this bag into a bowl, and repeat the process of straining
until it is perfectly clear, when add a half gill of sherry (or brandy,
or brandy and sherry mixed in equal proportions), stir well, pour
into molds, and place upon ice or in a cool place until jelly sets and
becomes firm enough to turn out and serve.

CURRANT JELLY.

Do not pick from the stem, but carefully remove all leaves and
imperfect fruit, place in a stone jar, and follow general directions;
or place one pint currants, picked off the stem, and one pint sugar,
in the kettle on the stove, scald well, skim out currants, and dry
on plates; or make into jam with one-third currants and two-thirds
raspberries, straining juice after sweetening, and cooking until it
" jellies. '*' After currants are dried put them in stone jars and
cover closely. — Mrs. A. B. M.

CRANBERRY JELLY.

Prepare juice as in general directions, add one pound sugar to
every pint, boil and s'kim, test by dropping a little into cold water
(when it does not mingle with the water it is done), rinse glasses
in cold water before pouring in the jelly to prevent sticking. The
pulp may be sweetened and used for sauce. — C G. & E. W.
Crane, Caldivell, N. J.

184 JELLIES ASD JAMS.

CRAB APPLE JELLY.

Wash and quarter large Siberian crabs, but do not core, cover
to the depth of an inch or two with cold water, and cook to a
mush; pour into a coarse cotton bag or strainer, and when cool
enough, press or squeeze hard, to extract all the juice. Take a
piece of fine Swiss muslin or crinoline, wring out of water, spread
over a colander placed over a crock, and with a cup dip the juice
slowly in, allowing plenty of time to run through ; repeat this pro-
cess twice, rinsing out the muslin frequently. Allow the strained
juice of four lemons to a peck of apples, and three quarters of a
pound of sugar to each pint of juice. Boil the juice from ten to
twenty minutes; while boiling sift in the sugar slowly, stirring con-
stantly, and boil five minutes longer. This is generally sufficient,
but it is always safer to "try it," and ascertain whether it will
"jelly." This makes a very clear, sparkling jelly. — Mrs. Carol

Gaytes, Riverside, 111.

COFFEE JELLY.

Half box Coxe's gelatine soaked half an hour in a half tea-cup
cold water (as little wyater as possible), one quart strong coffee,
made as if for the table and sweetened to taste ; add the dissolved
gelatine to the hot coffee, stir well, strain into a mold rinsed with
cold water just before using, set on ice or in a very cool place, and
serve with whipped cream. This jelly is very pretty, formed in a
circular mold with tube in center ; when turned out fill the space
in center with whipped cream heaped up a little. — Mrs. A. Wilson^

Rye,N. Y.

EASTER JELLY.

Color calf s-foot jelly a bright yellow by steeping a small quantity
of dried saffron leaves in the water. Pare lemons in long strips
about the width of a straw, boil in water until tender, throw them
into a rich syrup, and boil until clear. Make a blanc-mange of
cream, color one-third pink with poke -berry syrup, one-third greeu
with spinach, and leave the other white. Pour out eggs from a hole
a half inch in diameter in the large end, wash and drain the shells
carefully, set them in a basin of salt to fill, and pour in the blanc-
mange slowly through a funnel, and place the dish in a refrigerator
for several hours. When ready to serve, select a round, shallow

JELLIES AND JAMS. 185

dish about as large as a hen's nest, form the jelly in it as a lining,
scatter the strips of lemon peel over the edge like straws, remove
the egg-shells carefully from the blanc-rnange, and fill the nest with
them. — Mrs. C. M. Coates, Philadelphia.

FOUR-FRUIT JELLY.

Take equal quantities of ripe strawberries, raspberries, currants,
and red cherries, all should be fully ripe, and the cherries must be
stoned, taking care to preserve the juice that escapes in stoning, and
add it to the rest. Mix the fruit together, put it into a linen
bag, and squeeze it thoroughly ; when it has ceased to drip, measure
the juice, and to every pint allow a pound and two ounces of the
best loaf-sugar, in large lumps. Mix the juice and sugar together;
put them in a porcelain-lined preserving kettle, and boil for half an
hour, skimming frequently, Try the jelly by dipping out a spoon-
ful, and holding it in the open air ; if it congeals readily it is suffi-
ciently done. Tins jelly is very fine. — Mrs. E. S. Miller.

GRAPE JELLY.

Prepare fruit and rub through a sieve; to every pound of pulp
add a pound of sugar, stir well together, boil slowly twenty minutes,
then follow general directions; or, prepare the juice, boil twenty
minutes, and add one pound of sugar to one pound of juice after it
is reduced by boiling ; then boil ten or fifteen minutes. Or put on
grapes just beginning to turn, boil, place in jelly-bag and let drain;
to one pint juice add one pint sugar, boil twenty minutes, and just
before it is done add one tea-spoon dissolved gum-arabic. — Mrs. W. M.

LEMON JELLY.

Juice of six lemons, grated peel of two, two large cups sugar, one
package Coxe's gelatine soaked in two cups cold water, two glasses
pale sherry or white wine, one pint boiling water ; stir lemon-juice,
peel, sugar and soaked gelatine together, and cover for an hour ; pour
the boiling water over them ; stir until all is dissolved perfectly, add
•wine, strain through flannel, and pour in mold. If fruit yields less than
& large coffee-cup juice, add more water, so the jelly may not be tough.

ORANGE JELLY.

Two quarts water, four ounces gelatine, nine oranges and three
lemons, a pound sugar, whites of three eggs ; soak gelatine in a pint

186 JELLIES AND JAMS.

of water, boil the three pints water and sugar together, skim well,
add dissolved gelatine, orange and lemon juice, and beaten whites;
let come to a boil, skim off carefully all scum, boil until it jellies,
and pour jelly into mold. Strain, scum and add to mold.

PEACH JELLY.

Crack one-third of the kernels and put them in the jar with the
peaches, which should be pared, stoned and sliced. Heat in a pot
of boiling water, stirring occasionally until the fruit is well broken.
Strain, and to every pint of peach juice add the juice of a lemon.
Measure again, and to every pint of peach juice add a pound of
sugar. Heat the sugar very hot, and add when the juice has boiled
twenty minutes. Let it come to a boil and take instantly from the
fire. This is very fine for jelly cake.

QUINCE JELLY.

Rub the quinces with a cloth until perfectly smooth, cut in small
pieces, pack tight in a kettle, pour on cold water until level with the
fruit, boil until very soft ; make a three-cornered flannel bag, pour
in fruit and hang up to drain, occasionally pressing on the top and
sides to make the juice run more freely, taking care not to press hard
enough to expel the pulp. There is not much need of pressing a
bag made in this shape, as the weight of the fruit in the larger part
causes the juice to flow freely at the point. To a pint of juice add
a pint of sugar and boil fifteen minutes, or until it is jelly; pour
into tumblers, or bowls, and finish according to general directions.
If quinces are scarce, the parings and cores of quinces with good
tart apples, boiled and strained as above, make excellent jelly, and
the quinces are saved for preserves. — Mrs. M. J. W.
TRANSCENDENT CRAB-APPLE JELLY.

Transcendents or any variety of crab-apples, may be prepared as
cultivated wild plums, adding flavoring of almond, lemon, peach,
pine-apple or vanilla to the jelly in the proportion of one tea-spoon
to two pints, or more if it is wished stronger, just before it is done.

PLUM JELLY.

If plums are wild (not cultivated) put in pan and sprinkle with
soda and pour hot water over them, let stand a few moments and
stir through them ; take out and put on with water just to cover, or
less if plums are very juicy ; boil till soft, dip out juice with a china

JELLIES AND JAMS. 187

cup ; then strain the rest through small salt-bags (by the way, keep
them for jelly-bags as they are just the thing), do not squeeze them.
Take pound for pound of juice and sugar, or pint for pint, and boil
for eight or ten minutes. Jelly will be nicer if only one measure or
& measure and a half is made at one time ; if more, boil longer ;
some boil juice ten or fifteen minutes, then add sugar and boil five
minutes longer. It can be tested by dropping in a saucer and
placing on ice or in a cool place ; if it does not spread but remains
rounded it is finished. If the plums are the cultivated wild
plum, make as above without using the soda. Take the plums
that are left and press through a sieve, then take pint for pint of
sugar and pulp, boiling the latter half an hour and then adding
sugar, boiling ten or fifteen minutes more. Half a pint sugar to a
pint, makes a rich marmalade, and one-third pint to pint, boiling it
longer, is nice canned, and used for pies, adding milk, eggs and
sugar as for squash pies.

Plum-apple jelly may be made by preparing the juice of apples
and plums as above (a nice proportion is one part plums to two
parts apples ; for instance, one peck of plums to two pecks apples) ;
then mixing the juice and finish without flavoring. The marma-
lade is made in the same way as above. Some add a little ginger
root to it. One bushel of apples and one peck of plums make forty
pints of jelly, part crab-apple and part mixed, and sixteen quart
.glass cans of mixed marmalade. In making either kind of jelly the
fruit may be squeezed and the juice strained twice through swiss
x>r crinoline and made into jelly. The pulp can not then be used
for marmalade.

PIE-PLANT JELLY.

Wash the stalks well, cut into pieces an inch long, put them into
a preserving-kettle with enough water to cover them, and boil to a
soft pulp; strain through a jelly-bag. To each pint of this juice
add a pound of loaf-sugar; boil again, skimming often, and when
it jellies on the skimmer remove it from the fire and put into jars.

188 JELLIES AyD JAMS.

JAMS.

In making jams, the fruit should be carefully cleaned and thor-
oughly bruised, as mashing it before cooking prevents it from becom-
ing hard. Boil fifteen or twenty minutes before adding the sugar,
as the flavor of the fruit is thus better preserved (usually allowing
three-quarters of a pound of sugar to a pound of fruit), and then
boil half an hour longer. Jams require almost constant stirring,
and every house-keeper should be provided with a small paddle with
handle at right angles with the blade (similar to an apple-butter
" stirrer," only smaller), to be used in making jams and marmalades.
Jams are made from the more juicy berries, such as blackberries,
currants, raspberries, strawberries, etc.; marmalades from the firmet
fruits, such as pine-apples, peaches and apricots. Both require tha
closest attention, as the slightest degree of burning ruins the flavor.
They must be boiled sufficiently, and have plenty of sugar to keep
well.

To tell when any jam or marmalade is sufficiently cooked, take
out some of it on a plate and let it cool. If no juice or moisture
gathers about it, and it looks dry and glistening, it is done thor-
oughly. Put up in glass or small stone jars, and seal or secure like
canned fruits or jellies. Keep jellies and jams in a cool, dry, and
dark place.

CURRANT JAM.

Pick from stems and wash thoroughly with the hands, put into a
preserving kettle and boil fifteen or twenty minutes, stirring often,
and skimming off any scum that may arise ; then add sugar in the
proportion of three-fourths pound sugar to one pound fruit, or, by
measure, one coffee-cup of sugar to one pint mashed fruit ; boil thirty
minutes longer, stirring almost constantly. When clone, pour in
small jars or glasses, and either seal or secure like jelly, by first
pressing paper, cut to fit the glasses, down close on the fruit, and
then .larger papers, brushed on the inside with white of eggs, with
the edges turned down over the outside of the glass.

JELLIES AND JAMS. 189

GOOSEBERRY JAM.

Stew the berries in a little water, press through a coarse sieve
return to the kettle, add three-fourths pound sugar to each pound
of the pulped gooseberry ; boil three-quarters of an hour, stirring-
constantly ; pour in jars or bowls, and cover as directed for cur-
rant jams. — Mrs. C. Meade, Tenn.

GRAPE OR PLUM JAM.

Stew in a little water, and press the fruit through a colander or
coarse sieve, adding a little water to plums to get all the pulp
through ; add sugar, and finish as in other jams.

RASPBERRY JAM.

Make by itself, or, better, combined with currants in the propor-
tion of one-third currants to two-thirds raspberries ; mash the fruit
well, and proceed as in currant jam.

Make blackberry jam like raspberry, except that it should not be
mixed with currants.

Strawberry jam is made exactly like blackberry.

FRENCH JAM.

The addition of one pound of raisins to each gallon of currant
jam converts this into very fine French jam. — Mrs. S. C. , Paris, Ky.

FRUIT JELLY.

Take one box of gelatine, soak it one hour in a pint of cold water ;
when well soaked pour on a pint of boiling water ; then put in a
quart of any kind of fruit, strawberries, raspberries or cherries be-
ing nice; add half cup sugar, one spoonful of extract of lemon*
pour into a mold, and when cold eat with cream and sugar or
whipped cream. It is delicious. — Miss L. A. C., Ky.

WINE JELLY.

One ounce Coxe's gelatine, one pound loaf sugar; dissolve gela-
tine in a pint boiling water, add sugar and a quart of white wine ;
stir mixture very hard and pour in mold ; when congealed, wrap
mold in a cloth dipped in warm water, turn out jelly and eat witk
cream. — Mrs. S. P. H., Ga.

MEATS-

Inattention to the temperature of the water and too early ap-
plication of salt cause great waste in boiling meats. To make fresh
meat rich and nutritious it should be placed in a kettle of boiling
water (pure soft water is best), skimmed well as soon as it begins to
boil again, and placed where it will slowly but constantly boil. The
meat should be occasionally turned and kept well under the water,
and fresh hot water supplied as it evaporates in boiling. Plunging
in hot water hardens the fibrine on the outside, encasing and re-
taming the rich juices — and the whole theory of correct cooking, in
a nut-shell, is to retain as much as possible of the nutriment of food.
No salt should be added until the meat is nearly done, as it extracts
the juices of the meat if added too soon. Boil gently, as rapid
boiling hardens the fibrine and renders the meat hard, tasteless,
and scarcely more nutritious than leather, without really hastening
the process of cooking, every degree of heat beyond the boiling
point being worse than wasted. There is a pithy saying : " The
pot should only smile, not laugh." The bubbles should appear in
one part of the surface of the water only, not all over it. This
differs from "simmering,' as in the latter there is merely a sizzling
on the side of the pan. Salt meat should be put on in cold water
so that it may freshen in cooking. Allow twenty minutes to the
pound for fresh, and thirty-five for salt meats, the time to be modi-
fied, of course, by the quality of the meat. A pod of red pepper
in the water will prevent the unpleasant odor of boiling from filling
the house.

(190;

MEATS. 191

Roasting proper is almost unknown in these days of stoves and
ranges — baking, a much inferior process, having taken its place. In
roasting the joint is placed close to a brisk fire, turned so as to ex-
pose every part to the heat, and then moved back to finish in a
more moderate heat. The roast should be basted frequently with
the drippings, and, when half cooked, with salt and water.

To roast in oven, the preparations are very simple. The fire
must be bright and the oven hot. The roast will need no washing
if it comes from a cleanly butcher ; wiping with a towel dampened
in cold water is all that is needed ; if washing is necessary, dash
over quickly with cold water and wipe dry. If meat has been kept
a little too long, wash in vinegar, wipe dry, and dust with a very
little flour to absorb the moisture. Place in pan, on a tripod, or two-
or three clean bits of wood laid cross-wise of pan, to keep it out of
the fat. If meat is very lean, add a table-spoon or two of water;,
if fat, the juices of the meat will be sufficient, and the addition of
the water renders it juiceless and tasteless. While the meat is in
the oven, keep the fire hot and bright, baste several times, and when
about half done turn it, always keeping the thick part of the meat
in the hottest part of the oven. Take care that every part of the
roast, including the fat of the tenderloin, is cooked so that the text-
ure is changed.

If the fire has been properly made, and the roast is not large, it-
should not require replenishing, but, if necessary, add a little fuei
at a time, so as not to check the fire, instead of waiting until a
great deal must be added to keep up the bright heat. Most
persons like roast beef and mutton underdone, and less time is re-
quired to cook them than for pork and veal or lamb, which must be
very well done. Fifteen minutes to the pound and fifteen minutes
longer is the rule for beef and mutton, and twenty minutes to
the pound and twenty minutes longer for pork, veal and lamb.
The directions for beef apply equally well to pork, veal, mutton
and lamb. Underdone meat is cooked throughout, so that the
bright red juices follow the knife of the carver; if it is a livid
purple it is raw, and unfit for food. When done, the roast should
be a rich brown, and the bottom of the pan covered with a thick
glaze. Remove the joint, sift evenly over with fine salt,; and it i?

192 MEATS.

ready to serve. Never salt before or while cooking, as it draws
out the juices. To prepare the gravy, pour off the fat gently,
holding the pan steadily so as not to lose the gravy which underlies
it; put pan on the stove, pour into it half a cup of boiling water
(vary the quantity with the size of the roast ; soup of any kind is
better than water if at hand), add a little salt, stir with a spoon
until the particles adhering to the sides of the pan are removed and
dissolved, making a rich, brown gravy (some mix flour and water,
and add as thickening).

In roasting all meats, success depends upon basting frequently
(by dipping the gravy from the pan over the meat with a large
spoon), turning often so as to prevent burning, and carefully regu-
lating the heat of the oven. Allow fifteen to twenty-five minutes
to the pound in roasting, according as it is to be rare or well done,
taking into consideration the quality of the meat. Eoasts prepared
with dressing require more time. In roasting meats many think it
better not to add any water until the meat has been in the oven
about half an hour, or until it begins to brown.

Broiling is the most wholesome method of cooking meats, and is
most acceptable to invalids. Tough steak is made more tender by
pounding or hacking with a dull knife, but some of the juices are
lost by the operation ; cutting it across in small squares with a sharp
knife on both sides is better than either. Tough meats are also
improved by laving for two hours on a dish containing three or
four table-spoons each of vinegar and salad oil (or butter), a little-
pepper, but no salt; turn every twenty minutes. The action of the
oil and vinegar softens the fibers without extracting their juices.
Trim off all superfluous fat, but never wash a freshly-cut steak.
Never salt or pepper steak or chops before or while cooking, but if
very lean, dip in melted butter. Place the steak on a hot, well-
greased gridiron, turn often so that the outside may be seared at
once; when done, which will require from five to ten minutes, dish
on a hot platter, season with salt and pepper and bits of butter,
cover with a hot platter and serve at once. A small pair of tongs
are best t< turn steaks, as piercing with a fork frees the juices. If
fat drips on the coals below, the blaze may be extinguished by
sprinkling with salt, always withdrawing the gridiron to prevent the

MEATS. 193

steak from acquiring a smoky flavor. Always have a brisk fire,
whether you cook in a patent broiler directly over the fire, or on a
gridiron over a bed of live coals. Broiling steak is the very last
thing to be done in getting breakfast or dinner ; every other dish
should be ready for the table, so that this may have the cook's un-
divided attention. A steel gridiron with slender bars is best, as the
common broad, flat iron bars fry and scorch the meat, imparting a,
disagreeable flavor. In using the patent broilers, such as the
"American" and the later and better " Dover," care must be used
to keep all doors and lids of stove or range closed during the pro-
cess. The dampers which shut off the draft to the chimney should
be thrown open before beginning, to take the flames in that direc-
tion. Never take the lid from broiler without first removing it from
over the fire, as the smoke and flames rush out past the meat and
smoke it.

Frying is properly cooking in fat enough to cover the article, and
when the fat is hot, and properly managed, the food is crisped at
the surface, and does not absorb the fat. The process of cooking in
just enough fat to prevent sticking has not yet been named in Eng-
lish, and is sauteing, but is popularly known as frying, and ought
to be banished from all civilized kitchens. The secret of success in
frying is what the French call the "surprise." The fire must be
hot enough to sear the surface and make it impervious to the fat,
and at the same time seal up the rich juices. As soon as the meat
is browned by this sudden application of heat, the pan may be
moved to a cooler place on the stove, that the process may be fin-
ished more slowly. For instructions as to heating the fat, see what
is said under head of "Fritters." When improperly done, frying
results in an unwholesome and greasy mess, unfit for food, but with
care, plenty of fat (which may be used again and again), and the
right degree of heat, nothing is easier than to produce a crisp, de-
licious, and healthful dish.

To thaw frozen meat, place in a warm room over night, or lay it
for a few hours in cold water — the latter plan being the best. The
ice which forms on the surface as it thaws is easily removed. If
cooked before it is entirely thawed, it will be tough. Meat once

frozen should not be allowed to thaw until just before cooking.
13

194 MEATS.

The most economical way to cut a ham is to slice, for the same
meal, from the large end as well as from the thickest part ; in thia
way a part of best and a part of the less desirable is brought on,
and the waste of the meal is from the poorest, as the best is eaten
first. After cutting a ham, if not to be cut from again soon, rub
the cut side with corn meal ; this prevents the ham from becoming
rancid, and rubs off easily when the ham is needed again.

Beef in boiling loses rather more than one-quarter ; in roasting it
loses one-third ; legs of mutton lose one-fifth in boiling, and one-
third in roasting, and a loin of mutton in roasting loses rather more>
than a third.

Beef suet may be kept a long time in a cool place without freez-
ing, or by burying it deep in the flour barrel so as to entirely ex*
elude the air.

The garnishes for meats are parsley, slices of lemon, sliced carrot.*
sliced beets, and currant jelly.

For hints on buying meats, see " Marketing."

BROILED BEEFSTEAK.

Lay a thick tender steak upon a gridiron well greased with butter
or beef suet, over hot coals; when done on one side have ready the
warmed platter with a little butter on it, lay the steak, without
pressing it, upon the platter with the cooked side down so that the
juices which have gathered may run on the platter, quickly place it
again on gridiron, and cook the other side. When done to liking,
put on platter again, spread lightly with butter, season with salt
and pepper, and place where it will keep warm (over boiling steam
is best) for a few moments, but do not let butter become oily.
Serve on hot plates. Many prefer to sear on one side, turn imme-
diately and sear the other, and finish cooking, turning often; gnr-
'nish with fried sliced potatoes, or with browned potato balls the size
of a marble, piled at each end of platter. — Mrs. W. W. W.

FRIED BEEFSTEAK.

When the means to broil are not at hand, the next best method
is to heat the frying pan very hot, put in steak previously hacked,
let remain a few moments, loosen with a knife and turn quickly
several times ; repeat this, and when done transfer to a hot plattery

MEATS. 195

salt, pepper, and put over it bits of butter ; pile the steaks one on
top of another, and cover with a hot platter. This way of frying
is both healthful and delicate. Or, heat the skillet, trim off the fat
from the steak, cut in small bits and set on to frv; meanwhile

»/ '

pound steak, then draw the bits of suet to one side and put in the
€teak, turn quickly over several times so as to sear the outside, take
out on a hot platter previously prepared with salt and pepper,
dredge well, return to skillet, repeating the operation until the
steak is done; dish on a hot platter, covering with another platter,
.and place where it will keep hot w7hile making the gravy. Place a
table-spoon dry flour in the skillet, being sure to have the fat boiling
hot, stir until brown and free from lumps (the bits of suet may be
left in, drawing them tj one side until the flour is browned), pour
in about half a pint boiling water (milk or cream is better), stir
well, season with pepper and salt, and serve in a gravy tureen.
Spread bits of butter over steak and send to table at once. This is
more economical, but not so wholesome as broiling.

BEEFSTEAK .SMOTHERED IN ONIONS.

Slice the onions thin and drop in cold water: put steak in pan
with a little suet. Skim out onions and add to steak, season with
pepper and salt, cover tightly, and put over the fire. When the
juice of the onions has dried up, and the meat has browned on one
side, remove onions, turn steak, replace onions, and fry till done,
being careful not to burn.

BOILED CORNED BEEF.

Soak over night if very salt, but if beef is young and properly
corned this is not necessary; pour over it cold water enough to
cover it well, after washing off the salt. The rule for boiling meats
is twenty-five minutes to a pound, but corned beef should be placed
on a part of the stove or range where it will simmer, not boil, un-
interruptedly from four to six hours, according to the size of the
piece. If to be served cold, some let the meat remain in the liquor
until cold, and some let tough beef remain in the liquor until the
next day, and bring it to the boiling point just before serving. Sim-
mer a brisket or plate-piece until the bones are easily removed, fold
over, forming a square or oblong piece, place sufficient weight on

196 MEATS.

top to press the parts closely together, and set where it will become
cold. This gives a firm, solid piece to cut in slices, and is a delight-
ful relish. Boil liquor down, remove the fat, season with pepper
or sweet herbs, and save it to pour over finely minced scraps and
pieces of beef; press the meat firmly into a mold, pour over it the
liquor, and place over it a close cover with a weight upon it. When
turned from the mold, garnish with sprigs of parsley or celery, and
serve with fancy pickles or French mustard. — Mrs. S. H. J.

BEEF A LA MODE.

In a piece of the rump, cut deep openings with a sharp knife ;
put in pieces of pork cut into dice, previously rolled in pepper, salt,,
cloves and nutmeg. Into an iron stew-pan lay pieces of pork,
sliced onions, slices of lemon, one or two carrots and a bay-leaf;
lay the meat on and put over it a piece of bread-crust as large a&
the hand, a half-pint wine and a little vinegar, and afterwards an
equal quantity of water or broth, till the meat is half covered;
cover the dish close and cook till tender. Then take it out, rub the
gravy thoroughly through a sieve, skim off the fat, add some sour
cream, return to the stew-pan and cook ten minutes. Jnstead of
the cream, capers or sliced cucumber pickles can be added to the
gravy if preferred, or a handful of grated ginger-bread or rye
bread. The meat can also be laid for some days before in a spiced
vinegar or wine pickle. — Mrs. L. S. Williston, Heidelberg, Germany*

BOILED BEEF TONGUE.

Wash clean, put in the pot with water to cover it, a pint of salt,,
and a small pod of red pepper ; if the water boils away, add more
so as to keep the tongue nearly covered until done ; boil until it
can be pierced easily with a fork, take out, and if needed for pres-
ent use, take off the skin and set away to cool ; if to be kept some
days, do not peel until wanted for table. The same amount of salt
will do for three tongues if the pot is large enough to hold them,
always remembering to keep sufficient water in the kettle to cover
all while boiling. Soak salt tongue over night, and cook in same
way, omitting the salt. Or, after peeling, place the tongue in sauce-
pan with one cup water, one-half cup vinegar, four table-spoon*
sugar, and cook till liquor is evaporated. — M. J. W.

MEATS. 197

RAGOUT OF BEEF.

For six pounds of the round, take half dozen ripe tomatoes, cut
up with two or three onions in a vessel with a tight cover, add half
a dozen cloves, a stick of cinnamon, and a little whole black pepper;
cut gashes in the meat, and stuff them with half pound of fat salt
pork, cut into square bits ; place the meat on the other ingredients,
and pour over them half a cup of vinegar and a cup of wrater;
cover tightly, and bake in a moderate oven ; cook slowly four or five
hours, and, when about half done, salt to taste. When done, take
out the meat, strain the gravy through a colander and thicken with
flour. — Mrs. D. W. R., Washington City.

ROAST BEEF WITH PUDDING.

Bake exactly as directed for ordinary roast for the table ; then
make a Yorkshire pudding, to eat like vegetables with the roast, as
follows : For every pint of milk take three eggs, three cups of flour,
and a pinch of salt ; stir to a smooth batter, and pour into the drip-
ping-pan under the meat, half an hour before it is done. — Mrs. C.

T. Carson.

ROAST BEEF.

Take a rib-piece or loin-roast of seven to eight pounds. Beafit
thoroughly all over, lay it in the roasting dish and baste it with
melted butter. Put it inside the well-heated oven, and baste fre-
quently with its own fat. which will make it brown and tender. If,
when it is cooking fast, the gravy is growing too brown, turn a
glass of German cooking wine into the bottom of the pan, and
repeat this as often as the gravy cooks away. The roast needs
about two hours time to be done, and must be brown outside but
inside still a little red. Season with salt and pepper. Squeeze a
little lemon juice over it, and also turn the gravy upon it, after
skimming off all fat. — Mrs. L. S. Williston, Heidelberg, Germany.

A BROWN STEW.

Put on stove a rather thick piece of beef with little bone and
some fat; four hours before needed, pour on just boiling water
enough to cover, cover with a close-fitting lid, boil gently, and as
the water boils away add only just enough from time to time to
keep from burning, so that when the meat is tender, the water may

198 MEATS.

all be boiled away, as the fat will allow the meat to brown without
burning ; turn occasionally, brown evenly over a slow fire, and make
a gravy, by stirring flour and water together and adding to the
drippings ; season with salt an hour before it is done. — Mrs. Ceba
Hull.

STEWED BEEF.

Take a piece of the rump, pound it till tender, lay in an iron
vessel previously lined with slices of pork and onions, with a few
pepper-corns, dredge it with salt, and baste with melted butter.
Cover close, over a good heat, and when it has fried a nice brown,
add one pint German cooking wine and as much more good soup
stock, and stew it till soft. Before serving, take out the meat, skim
off the fat, add a table-spoon of flour mixed smooth with broth, add
gradually still more broth, strain it through a sieve and turn over the
previously dished meat. The meat can be laid for some days before
in vinegar, or in a spiced pickle, or be basted with either occasionally
instead of lying in it.

SPICED BEEF TONGUE.

^Kub into the tongue a mixture of half a pint of sugar, a piece
of saltpeter the size of a pea, and a table-spoon of ground cloves ;
immerse it in a brine made of three-fourths pound salt to two quarts
water, taking care that it is kept covered ; let lie two weeks, take
out, wash well, and dry with a cloth ; roll out a thin paste made of
flour and water, wrap the tongue in it, and put it in pan to bake ;
bake slowly, basting well with lard and water ; when done, remove
paste and skin, and serve.

FRIED LIVER.

Cut in thin slices and place on a platter, pour on boiling water
and immediately pour it off (this seals the outside, takes away the
unpleasant flavor, and makes it much more palatable) ; have ready
in skillet on the stove, some hot lard or beef drippings, or both
together, dredge the liver with rolled crackers or dried bread-
crumbs rolled fine and nicely seasoned with pepper and salt, put
in skillet, placing the tin cover on, fry slowly until both sides are
dark-brown, when the liver will be thoroughly cooked. The time
required is about a quarter of an hour.

MEATS. 199

LARDED LIVER.

Lard a calf's liver with bacon or ham, season with salt and pep-
per, tie a cord around the liver to keep in shape, put in a kettle
with one quart of cold water, a quarter of a pound of bacon, one
onion chopped fine, and one tea-spoon sweet marjoram ; let simmer
slowly for two hours, pour off gravy into gravy-dish, and brown liver
in kettle. Serve with the gravy. — Mrs. E. L. Fay, Washington
Heights, New York City. ,

FRIED TRIPE.

Dredge with flour, or dip in egg and cracker crumbs, fry in hot
butter, or other fat, until a delicate brown on both sides, lay it on a
dish, add vinegar to the gravy, and pour over the tripe (or the
vinegar may be omitted, and the gravy added, or the tripe may be
served without vinegar or gravy). Or make a batter by mixing
gradually one cup of flour with one of sweet milk, then add an egg
well beaten and a little salt ; drain the tripe, dip in batter, and fry
in hot drippings or lard. Salt pork and pig's-feet may be cooked
by the same rule. In buying tripe get the " honey-combed."

To fricassee tripe, cut it in narrow strips, add water or milk to it,
and a good bit of butter rolled in flour, season with pepper and a
little salt, let simmer slowly for some time, and serve hot garnished

with parsley.

SOUSED TRIPE.

After preparing it according to directions in "How to cut and
cure meats," place in a stone jar in layers, seasoning every layer
with pepper and salt, and pour over boiling vinegar, in which, if
desired, a few whole cloves, a sprinkle of mace, and a stick of
cinnamon have been boiled; or cover with the jelly or liquor in
which the tripe was boiled. When wanted for table, take out of
jar, scrape off the liquid, and either broil, fricassee, fry in butter,
or fry plain. — Mrs. Eliza T. Carson, ML Pleasant Farm.

TOAD-IN-THE-HOLE.

Mix one pint flour and one egg with milk enough to make a bat-
ter (like that for batter-cakes), and a little salt; grease dish well
with butter, put in lamb chops, add a little water with pepper and
salt, pour batter over it, and bake for one hour.

200 MEATS.

BOILED MUTTON WITH CAPER SAUCE.

Have ready a pot of boiling water, and throw in a handful of
salt ; wash a leg of mutton and rub salt through it. If it is to be
rare, cook about two hours; if well done, three hours or longer,
according to size. Boil a pint of milk, thicken with flour well
blended, add butter, salt, pepper and two table-spoons of capers, or
mint sauce if preferred. — Mrs. E. L. F.

LAMB STEWED WITH PEASE.

Cut the neck or breast in pieces, put it in a stew-pan with some
salt pork sliced thin, and enough water to cover it; cover close and
let stew until the meat is tender, then skim free from scum, add a
quart of green pease shelled, and more hot water, if necessary ;
cover till the pease are done tender, then add a bit of butter rolled
in flour, and pepper to taste ; let simmer for a few minutes and

serve.

MUTTON CHOPS.

Season with salt and pepper, put in skillet, cover closely, and fry
five minutes, turning over once ; dip each chop in beaten egg, then
in cracker or bread-crumbs, and fry till tender or nicely browned on
each side; or put in oven in a dripping-pan, with a little water,
salt and pepper; baste frequently and bake until brown. To broil
lamb chops, trim neatly, broil over a clear fire, season with pepper
and salt, and serve with green pease.

LEG OF MUTTON A LA VENISON.

Remove all rough fat from a leg of mutton, lay in a deep
earthen dish, and rub into the meat very thoroughly the following
mixture : One table-spoon salt, one each of celery , salt, brown
sugar, black pepper, made mustard, allspice, and sweet herbs mixed
and powdered. After these have been rubbed into all parts of
meat, pour over it slowly a tea-cup good vinegar, cover tightly and
set in a cool place for four or five days, turning ham, and basting
it with liquid three or four times a day. To cook, leave in a clean
kettle a quart boiling water, have in kettle an inverted tin-pan or
rack made for the purpose; on it lay ham just as taken out of
pickle ; cover kettle tightly, and stew for four hours. Do not allow
water to touch the meat. Add a tea-cup of hot water to the pickle,

MEATS. 201

and baste the ham with it. When ready to serve, thicken the
liquid in the kettle with flour, strain through a fine strainer, and
serve the meat with it and a relish of currant jelly.

FROGS.

Frogs may be broiled, or made into a fricassee seasoned with
tomato catsup. The hind legs alone are eaten, and are a great

delicacy.

FRICATELLI.

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

BONED HAM.

Having soaked a well-cured ham in tepid water over night, boil
it till perfectly tender, putting it on in warm water ; take up in a
wooden tray, let cool, remove bone carefully, press the ham again
into shape, return to boiling liquor, remove pot from fire, and let
the ham remain in it till cold. Cut across and serve cold. — Miss

L. L. Richmond.

BOILED HAM.

Pour boiling water over it and let stand until cool enough to wash,
scrape clean (some have a coarse hair-brush on purpose for cleaning
hams), put in a thoroughly cleansed boiler with cold water enougn
to cover; bring to the boiling point and then place on back part of
stove to simmer steadily for six or seven hours or till tender when
pierced with a fork (if the ham weighs twelve pounds) ; be care-
ful to keep water at boiling point, and not to allow it to go much
above it. Turn the ham once or twice in the water ; when done
take up and put into a baking-pan to skin ; dip the hands in cold
water, take the skin between the fingers and peel as you would an
orange; set in a moderate oven, placing the lean side of the ham
downward, and if you like, sift over pounded or rolled crackers ;
bake one hour. The baking brings out a great quantity of fat,
leaving the meat much more delicate, and in warm weather it wil]
keep in a dry, cool place a long time ; if there is a tendency to mold,
set it a little while into the oven again. Or, after the ham is boiled

202 MEATS.

and peeled, cover with the white of a raw egg, and sprinkle sugar
or fine bread-crumbs over it ; or cover with a regular cake-icing,
place in the oven and browrn ; or, quarter two onions, stick whole
allspice and black pepper in the quarters, with a knife make slits
in the outside of the ham in which put the onions, place in dripping-
pan, lay parsley around, and bake till nicely browned. Or, after
boiling and peeling, dust with sugar, and pass a hot knife over it
until it forms a caramel glaze, and serve without baking. A still
nicer way is to glaze with strong meat jelly or any savory jelly at
hand, boiled down rapidly (taking great care to prevent burning)
until it is like glue. Brush this jelly over the ham when cool, and
it makes it an elegant dish. The nicest portion of a boiled ham
may be served in slices, and the ragged parts and odds and ends
chopped fine for sandwiches, or by adding three eggs to one pint
of chopped ham a delicious omelet may be made. If the ham is
very salt, it should lie in water over night.

BROILED HAM.

Cut the ham in slices of medium thickness, place on a hot grid-
iron, and broil until the fat readily flows out and the meat is slightly
browned, take from the gridiron with a knife and fork, drop into a
pan of cold water, then return again to the gridiron, repeat several
times, and the ham is done ; place in a hot platter, add a few lumps
of butter, and serve at once. If too fat, trim off a part ; it is almost
impossible to broil the fat part without burning, but this does not
impair the taste. Pickled pork and breakfast bacon may be broiled
in the same way. — Mrs. A. E. Brand,

DELICIOUS FRIED HAM.

Place the slices in boiling water and cook till tender; put in fry-
ing-pan and brown, and dish on a platter; fry some eggs by dripping
gravy over them until done, instead of turning ; take up carefully and
lay them on the slices of ham. — Mrs. J. F. W

BAKED PIG.

Take a pig about six weeks old, nicely prepared, score in squares,
and rub lard all over it; make a dressing of two quarts of corn
meal salted as if for bread, and mix to a stiff bread with boiling
water; make into pans and bake. After this is baked brown, break
it up, and add to it one-fourth pound of butter, pepper to taste,

MEATS. 203

and thyme. Fill the pig till plump, sew it up, and place it on its
knees in the pan, which fill with as much water as will cook it.
Baste it very frequently with the gravy, also two red pepper pods.
Turn while baking same as turkey, and continue to baste till done.
Some use turkey-dressing instead of above. — Mrs. M. L. Blanton,
I Nashville, Tenn.

SPARE-RIB POT-PIE.

Cut the spare-ribs once across and then in strips three or four
inches wide, put on in kettle with hot water enough to cover, stew
until tender, season with salt and pepper, and turn out of kettle ;
replace a layer of spare-ribs in the bottom, add a layer of peeled
potatoes (quartered if large), some bits of butter, some small squares
of baking-powder dough rolled quite thin, season again, then another
layer of spare-ribs, and so on until the kettle is two-thirds full,
leaving the squares of crust for the last layer ; then add the liquor
in which the spare-ribs were boiled, and hot water if needed, cover,
boil half to three-quarters of an hour, being careful to add hot water
go as not to let it boil dry. The crust can be made of light biscuit
dough, without egg or sugar, as follows : Roll thin, cut out, let rise,
and use for pie, remembering to have plenty of water in the kettle,
so that when the pie is made and the cover on, it need not be re-
moved until dished. If, after taking up, there is not sufficient
gravy, add hot water and flour and butter rubbed together ; season
to taste, and serve. To warm over potrpie, set it in a dripping-pan
in the oven, add lumps of butter with gravy or hot water; more
squares of dough may be laid on the top. — Mrs. W. W. W.

PlGS'-FEET SOUSE.

Cut off the horny parts of feet and toes, scrape, clean, and wrash
thoroughly, singe off the stray hairs, place in a kettle with plenty
of water, boil, skim, pour off water and add fresh, and boil until the
bones will pull out easily ; do not bone, but pack in a stone jar with
pepper and salt sprinkled between each layer; cover with good
cider vinegar. When wanted for the table, take out a sufficient
quantity, put in a hot skillet, add more vinegar, salt, and pepper
if needed, boil until thoroughly heated, stir in a smooth thicken-
ing of flour and water, and boil until flour is cooked ; serve hot as
a nice breakfast dish. Or, when the feet have boiled until perfectly

204 MEATS.

tender, remove the bones and pack in stone jar as above ; slice
down cold when wanted for use. Let the liquor in which the feet are
boiled stand over night ; in the morning remove the fat and pre-
pare and preserve for use as directed in the Medical Department.

PIG'S-HEAD CHEESE.

Having thoroughly cleaned a hog's or pig's head, split it in two,
take out the eyes and the brain; clean the ears, throw scalding
water over the head and ears, then scrape them well ; when very
clean, put in a kettle with water to cover it, and set it over a rathei
quick fire ; skim it as any scum rises ; when boiled so that the flesh
leaves the bones, take it from the water with a skimmer into a large
wooden bowl or tray ; then take out every particle of bone, chop the
meat fine, season to taste with salt and pepper (a little pounded
sage may be added), spread a cloth over the colander, put the meat
in, fold cloth closely over it, lay a weight on it so that it may press
the whole surface equally (if it be lean use a heavy weight, if fat,
a lighter one) ; when cold take off weight, remove from colander,
and place in crock. Some add vinegar in proportion of one pint to
a gallon crock. Clarify the fat from the cloth, colander, and liquor
of the pot, and use for frying.

FRIED PORKSTEAKS.

Fry like beefsteaks, with pepper and salt ; or sprinkle with dry
powdered sage if the sausage flavor is liked. — Mrs. B. A. Fay.

FRIED SALT PORK.

Cut in rather thin slices, and freshen by letting lie an hour or two
in cold water or milk and water, roll in flour and fry till crisp (if
in a hurry, pour boiling water on the slices, let stand a few minutes,
drian, roll in flour and fry as before) ; drain off most of the grease
from frying-pan, stir in while hot one or two table-spoons of flour P
about half a pint new milk, a little pepper, and salt if not salt
enough already from the meat ; let boil and pour into gravy dish.
This makes a nice white gravy when properly made.

ROAST PORK.

A small loin of pork, three table-spoons bread-crumbs, one onion,
half a tea-spoon chopped sage, half tea-spoon salt, half tea-spoon
pepper, one ounce chopped suet, one table-spoon drippings. Sepa-

MEATS. 205

rate each joint of the loin with the chopper, and then make an in-
cision with a knife into the thick part of the pork in which to put
the stuffing. Prepare the stuffing by mixing the bread-crumbs
together with the onion, which must have previously been finely
chopped. Add to this the sage, pepper, salt and suet, and when all
is thoroughly mixed, press the mixture snugly into the incision
already made in the pork, and sew together the edges of the meat
with needle and thread, to confine the stuffing. Grease well a sheet
of kitchen paper, writh drippings, place the loin into this, securing
it with a wrapping of twine. Put to bake in a dry baking-pan, in
a brisk oven, basting immediately and constantly as the grease draws
out, and roast a length of time, allowing twenty minutes to the
pound and twenty minutes longer. Serve with apple-sauce or apple-
fritters. — Miss M. L. Dods.

ROAST SPARE-RIB.

Trim off the rough ends neatly, crack the ribs across the middle,
rub with salt and sprinkle with pepper, fold over, stuff with turkey-
dressing, sew up tightly, place in dripping-pan with pint of water,
baste frequently, turning over once so as to bake both sides equally
until a rich brown.

YANKEE PORK AND BEANS.

Pick over carefully a quart of beans and let them soak over
night ; in the morning wash and drain in another water, put on to
boil in cold water with half a teaspoon of soda ; boil about thirty
minutes (when done the skin of a bean will crack if taken out and
blown upon), drain, and put in an earthen pot first a slice of pork
and then the beans, with two or three table-spoons of molasses.
When the beans are in the pot, put in the center half or three-
fourths of a pound of well-washed salt pork with the rind scored in
slices or squares, and uppermost, season with pepper and salt if
needed ; cover all with hot water, and bake six hours or longer in
a moderate oven, adding hot water as needed ; they can not be
baked too long. Keep covered so that they will not burn on the
top, but remove cover an hour or two before serving, to brown the
top and crisp the pork. This is the Yankee dish for Sunday breakfast.
It is often baked the day before, allowed to remain in the oven all

206 MEATS.

night, and browned in the morning. Serve in the dish in which
they are cooked, and always have enough left to know the luxury
of cold beans, or baked beans warmed over. If salt pork is too
robust for the appetites to be served, season delicately with salt,
pepper, and a little butter, and roast a fresh spare-rib to serve with

them.

FRIED VEAL CUTLETS.

Make a batter of half pint of milk, a well-beaten egg, and flour-,
fry the veal brown in sweet lard or beef-drippings, dip it in the
batter and fry again till brown ; drop some spoonfuls of batter in
the hot lard after the veal is taken up, and serve them on top of
the meat ; put a little flour paste in the gravy with salt and pepper,
let it come to a boil and pour it over the whole. The veal should
be cut thin, pounded, and cooked nearly an hour. Cracker crumbs
and egg may be used instead of batter, but the skillet should then
be kept covered, arid the veal cooked slowly for half an hour over
a moderate fire. If a gravy is wanted sprinkle a little flour in the
pan, add salt and pepper and a little water, let come to a boil, and
pour over the cutlets; or, pound well, squeeze juice of lemon over
the slices, let stand an hour or two, dip in beaten egg and then in
fine bread-crumbs (if no stale bread is at hand dry slices in a cool
oven), plunge at once into hot fat enough to cover. The slices wiU
brown before they are thoroughly cooked, and the pan should be
drawn aside to a cooler place to " finish" more slowly.

Fish may be fried in the same way; when done the meat will sep-
arate readily from the bone when a knife is inserted. They may be
dipped in milk and then in flour, instead of in egg and bread-
crumbs ; sift salt evenly over the meat or fish just before serving.
The bread-crumbs should be fine; if coarse, they crumble off with
the egg in cooking.

VEAL LOAF.

Chop fine three pounds of leg or loin of veal and three-fourths
pound salt pork, chopped finely together; roll one dozen crackers,
put half of them in the veal with two eggs, season with pepper and
a little salt if needed; mix all together and make into a solid form;
then take the crackers that are left and spread smoothly over the
outside ; bake one hour, and eat cold. — Gov. Tilden, N. Y.

MEATS. 207

ROAST LOIN OF VEAL.

Wash and rub thoroughly with salt and pepper, leaving in the
kidney, around which put plenty of salt; roll up, let stand two
hours ; in the meantime make dressing of bread-crumbs, salt, pep-
per, and chopped parsley or thyme moistened with a little hot
water and butter — some prefer chopped salt pork — also add an egg.
Unroll the veal, put the dressing well around the kidney, fold, and
secure well with several yards white cotton twine, covering the
meat in all directions ; place in the dripping-pan with the thick
side down, put to bake in a rather hot oven, graduating it to
moderate heat afterward ; in half an hour add a little hot water to
the pan, baste often ; in another half hour turn over the roast, and
when nearly done, dredge lightly with flour, and baste with melted
butter. Before serving, carefully remove the twine. A four-pound
roast thus prepared will bake thoroughly tender in about two hours.
To make the gravy, skim off fat if there is too much in the drippings,
dredge some flour in the pan, stir until it browns, add some hot
water if necessary, boil a few moments and serve in gravy-boat.
This roast is very nice to slice down cold for Sunday dinners.
Serve with green pease and lemon jelly.

STEWED KIDNEY.

Boil kidneys the night before till very tender, turn meat and
gravy into a dish and cover over. In the morning, boil for a few
moments, thicken with flour and water, add part of an onion chopped
very fine, pepper, salt, and a lump of butter, and pour over toasted
bread well buttered. — Mrs. E. L. F.

VEAL STEW.

Boil two and a half pounds of the breast of veal one hour in
water enough to cover, add a dozen potatoes, and cook half an hcur ;
before taking off the stove, add one pint of milk and flour enough
to thicken ; season to taste. If preferred, make a crust as for
chicken-pie, bake in two pie-pans, place one of the crusts on the
platter, pour over the stew, and place the other on top. — Kate Thomp-
son, Mittersburg, Ky.

208 MEATS.

SWEET-BREADS.

These are great delicacies. There are two in a calf, one from
neck called " throat sweet-bread," the other from near the heart
called "heart sweet-bread." The latter is most delicate. Select
the largest. The color should be clear and a shade darker than the
fat. Before cooking let the sweet- breads lie for half an hour in
luke-warm water, then throw7 into boilmg water to blanch and
harden, and then into cold water to cool ; after which draw off the
outer casing, remove the little pipes, and cut into thin slices. Sweet-
breads do not keep well, and should be fresh, and must be kept in
a cold, dry place. They should be thoroughly cooked. In lard-
ing sweet-bread, take deep, long stitches, or they will break out.

To broil, prepare as above, spread plenty of butter over them,
and broil on a gridiron over hot coals, turning often.

To fricassee, cut up the remnant of a cooked sweet-bread in small
pieces, prepare a gravy by melting two table-spoons butter and
stirring in a table-spoon flour, and adding a tea-cup of soup stock
or water; lay pieces of sweet-bread in pan with gravy, season with
pepper and salt, ?.nd boil up once. Garnish with sliced lemon or
pieces of fried bread. If sweet-breads are fresh, cut into thin slices,
let simmer slowly in the gravy for three-quarters of an hour, and
add a well-beaten egg, two table-spoons cream, and a spoonful
chopped parsley; stir all together for a few minutes, and serve im-
mediately.

To fry, parboil five minutes, wipe dry, lard with narrow strips of
salt fat pork with a larding-needle, put a very little butter or lard
into a frying-pan, lay in the sweet-breads when it is hot, and fry to
a crisp brown, turning often. Or, slice thin, sprinkle over grated
nutmeg and chopped parsley, dip into a batter made of one cup
milk, one egg, one cup of flour, a pinch of salt, and a half tea-
spoon baking-powder, and fry like fritters.

To roast, parboil large ones, and, wThen cold, lard with salt pork
as above. Roast brown in a moderate oven, basting often with
butter and water. Serve with white sauce or tomato sauce poured
over them. For sweet-breads with green pease, lard five sweet-breads
with strips of salt pork (project evenly about half an inch on the
upper side), put on the fire with a half pint water, and let stew

MEATS.

slowly for half an hour, take out and put in a small dripping-pan
with a little butter and a sprinkle of flour; brown slightly, add half
a gill of mingled milk and water, and season with pepper ; heat a
half pint of cream, arid stir it in the gravy in the pan. Have pease
ready boiled and seasoned, place the sweet-breads in the center of
the dish, pour the gravy over them, and put pease around them.

VEAL WITH OYSTERS.

Fry two pounds tender veal cut in thin bits, and dredged with
flour, in sufficient hot lard to prevent sticking ; when nearly done
add one and a half pints of fine oysters, thicken with flour, season
with salt and pepper, and cook until done. Serve hot in covered dish.

STUFFED HEART.

Take a beef's or sheep's or veal's heart, wash deeply and thoroughly
so as to remove all blood, make the two cells into one by cutting
through the partition with a long, sharp knife, being careful not to
cut through to the outside ; make a stuffing of bread crumbs same
as for roast turkey, fill the cavity, cover with greased paper or cloth
to secure stuffing, and bake in a deep pan with plenty of water, for
two hours or longer, basting and turning often, as the upper part
particularly is apt to get dry. While heart is roasting, put the valves
or " deaf ears," which must be cut off after washing, into a sauce-
pan, with pint of cold water and a sliced onion. Let simmer slowly
one hour ; melt in saucepan tablespoon of butter, add a tablespoon
flour, then the strained liquor from valves, and serve as gravy.

VEAL OR CHICKEN POT-PIE.

Put two or three pounds veal (a piece with ribs is good), cut in a
dozen pieces, in a quart of cold water; make a quart of soda-bis-
cuit dough, take two-thirds of dough, roll to a fourth of an inch
thick, cut in strips one inch wide by three long ; pare and slice six
potatoes ; boil veal till tender, take out all but three or four pieces,
put in two handfuls of potatoes and several strips of dough, then
add pieces of veal and dough, seasoning with salt, pepper, and a
little butter, until all the veal is in pot; add boiling water enough
to cover, take rest of dough, roll out to size of pot, cut several holes
to let steam escape, and place over the whole. Put on a tight lid

and boil (gently} twenty or thirty minutes without uncovering.

PASTRY

Butter or lard for pastry should be sweet, fresh and solid.
When freshly-made butter can not be hud, wash well, kneading
while under cold water, changing the water two or three times, and
then wiping dry with a napkin. The board on which the butter is
rolled should be hard and smooth, and never used for any other
purpose.

A very nice paste for family use may be made by reducing the
quantity of shortening to even so little as a half pound to a quart
of flour, especially when children or dyspeptics are to be considered.
With the exception of mince-pies, which are warmed over before
serving, all pies should be eaten the day they are baked. In warm
weather, when not ready to bake immediately after making up
paste, keep it in the ice-chest till wanted, several days if necessary,
and, in any event, it is better to let it thus remain for one or two
hours. Roll always with a well-floured rolling-pin.

To prevent the juice of pies from soaking into the under crust,
beat an egg well, and with a bit of cloth dipped into the egg, rub
over the crust before filling the pies.

For a more wholesome pie-crust shortening, boil beans or potatoes
'until soft, make into a broth, work through a colander, mix as much
into the flour as can be done and preserve sufficient tenacity in the
dough. Knead moderately stiff, and roll a little thicker than crust
shortened with lard. It is a good plan to make a puff-paste for the
top crust, and for the under crust use less shortening.

When using green currants, pie-plant, gooseberries, or other fruits
which require the juice to be thickened, fill the lower crust, sprinkle

(210)

PASTRY. 211

corn starch evenly over, and put on the upper crust. This pre-
vents the juice from running over, and, when cold, forms a nice
jelly. Do not sprinkle with sugar until the fruit is placed in the
crust, as the sugar sets the juice free. In all pies with top crust,
make air-holes, or the crust will burst. These may be arranged in
any fanciful shape, and are best made by the point of the bowl of
an inverted tea-spoon pressed through the crust while on the board,
and gently drawn apart when taken up to put over the fire. Mer-
ingue, for pies or puddings, is made in the proportion of one table-
spoon sugar to white of one egg, with flavoring added. Never fill
pies until just before putting them in the oven. Always use tin
pie-pans, since, in earthen pans, the under crust is not likely to be
well baked. Just before putting on the upper crust, wet the rim
of the lower with the finger dipped in water, or with a thick paste
of flour and water, or egg and flour, and press the two crusts firmly
together; this will prevent that bane of all pastry cooks — a burst
pie. Bake fruit pies in a moderate oven, having a better heat at
the bottom than at the top of the oven, or the lower crust will be
clammy and raw. When done, the crust will separate from the
pan, so that the pie may be easily removed. Remove at once from
the tins, or the crust will become "soggy."

The secret of success in making puff-paste is to secure the great-
est possible number of layers of butter and dough (alternately) as
the result of folding and rolling. This is best accomplished, as will
readily be perceived, by increasing the quantity of butter; the more
you use, the greater the number of layers before the butter is ex-
hausted by absorption into the dough. On the other hand, too
much butter produces equally bad results ; a quantity of butter
equal to the flour is the most, and three-fourths pound of butter
to a pound of flour the least, that can be used in puff-paste with
good results. For pastry for the family table the proportion of
butter may be reduced to one-fourth as much butter as flour, and
lard or suet may be substituted for butter.

In making puff-paste, it is a mistake to suppose that lessening the
quantity of butter is economical. For instance, tartlets cut one-
fourth of an inch thick from paste made with half a pound of but-
ter to a pound of flour, will not be any thicker or higher when

212 PASTRY.

baked than those cut from paste half as thick made with
three-fourths pound butter to a pound of flour. Thus, by using one-
fourtli more butter double the bulk results, besides the satisfaction
of having good light pastry. In washing or egging pastry, be care-
ful not to allow the egg or milk, or whatever is used, to run down
over the edges, or, as it sets by the heat of the oven, it will bind
the edges and prevent them from opening fully. In rolling, use
the rolling-pin as lightly as possible, and take care that the pressure
is even. The layers will be even or uneven just in proportion as
the pressure is even or uneven. Be careful not to break the dough,
or the butter will be forced through, and thus destroy the evenness
of the layers. If the dough breaks, cover it with a piece of "plain
dough," dust it well with flour, and continue rolling. (It is well
to keep a piece of plain dough in reserve for this purpose.)

AUNTY PHELPS' PIE CRUST.

To one pint of sifted flour, add one even tea-spoon baking powder,
and sweet cream enough to wet the flour, leaving crust a little stiff.
This is enough for two pies.

GOOD COMMON PASTE.

One coffee-cup lard, three of sifted flour, and a little salt. In
winter soften the lard a little (but not in summer), cut it well into
the flour with a knife, then mix with cold water quickly into a
moderately stiff dough, handling as little as possible. This makes
four common-sized covered pies. Take a new slice of paste each
time for top crust. After rolling spread with a tea-spoon, butter,
fold and roll again, using the trimmings, etc., for under crust. —
Miss Katy Eupp.

GRAHAM PASTE.

Mix lightly half a pound Graham flour, half a pint sweet cream,
half a teaspoon salt, roll, and bake like other pastry.

PUFF PASTE.

Take three-fourths pound of butter (be sure that it is of the best
quality), free it from salt (by working it in water), form it in a
square lump, and place it in flour for half an hour to harden ; place
one pound of flour in a bowl, take two ounces of butter and rub it
** fine " into the flour, wet the flour into dough with cold water,

PASTEY. 213

making it aa neat- ab possible the same consistency as the butter
(so that At. two will roll out evenly together) ; now place the dough
on the pastry board, dust it under and over with flour, and roll it
out in a piece say twelve inches long and six wide ; now flour butter
well, and roll that out in a sheet about eight inches long and five
wide, (this will cover about three-fourths of the dough, leaving one-
fourth of the dough, and about half an inch around the sides and
top edge, without butter). Place the sheet of butter on the dough
as described ; take half a iea-spoon cream tartar, mix it with twice
its bulk of flour, and sprinkle it evenly over the butter; now fold
the one-fourth not covered with butler, over on the butter, then
fold the other part with the butter on it over on that, and you will
then have three layers of dough ai?d two of butter. Roll out to its
original size, dust with flour, fold it as before, roll out again, dust
with flour, and fold again; repeat twice more, giving it four rollings
and foldings ; when rolled out for the last time, cut it through in
two even pieces, and place one on the other, and the paste is ready
to roll in any shape desired.

In wrarm weather it is necessary to place it in a cool place after
every second rolling ; in very warm weather after each rolling, and
sometimes on ice. A good, firm, tough butter is best for the pur-
pose. Take care not to use carbonate of soda or saleratus instead
of cream tartar ; use a sharp cutter to cut out tartlets ; give a rapid
downward cut so that it will cut, not drag through, so that the
layers may not be pressed together, so as to prevent their opening
readily when baking, thus preventing the tartlets from raising fully.
After they are cut, place them on the pans or in the patty-pans
upside down, because the cutter in dividing the paste presses down
ward toward the board, closing the layers, and if placed in oven
right side up, the edges pressed somewhat closely together can not
open fully, consequently do not rise well, but, if inverted, the layers
open more evenly at the edges. — C. H. King, Orange, N. J.

PUFF PASTE.

One heaping pound superfine sifted flour, one of butter, winch
has first been folded in a napkin and gently pressed to remove all

214 PASTRY.

moisture; place the flour on board (or marble slab is better), make
a well in center, squeeze in juice of half a lemon, and add yolk of
one egg, beaten with a little ice-water ; stir with one hand and drop
in ice- water with the other, until the paste is as hard as the butter ;
roll paste out in a smooth square an inch thick, smooth sides with
a rolling-pin, spread the butter over half the paste; lay the other
half over like an old-fashioned turn-over, leave it for fifteen min-
utes in a cold place, then roll out in a long strip, keeping the edges
smooth, and double it in three parts, as follows: Fold one-third over
on the middle third, roll it down, then fold over the other outside
third, roll out in a long strip and repeat the folding process — rolling
across this time so that the butter may not run "in streaks" by
being always rolled the same way ; let it lie for fifteen minutes, and
repeat this six times, allowing fifteen minutes between each rolling
to cool, otherwise the butter will "oil," and the paste is ready for
use. Handle as little as possible through the whole process. All
the flour used must be of the very best quality, and thoroughly
sifted. The quantity of water depends on the capacity of the flour
to absorb it, which is quite variable. Too little makes the paste
toug1!, and too much makes it thin, and prevents the flakiness so
desirable. Rich paste requires a quick oven. This may be made
in one-fourth the quantity given above, and is then much more
easily handled. — Mrs. V. G. Hush, Minneapolis, Minn.

PASTE WITH SUET.

Roll a half-pound of the best suet, with very little membrane
running through it, on a board for several minutes, removing all
tne skin and fibers that appear when rolling ; the suet will be a
pure and sweet shortening, looking like butter; or the suet may
be chopped fine and the fibers removed. Rub the suet into a
pound of flour, add a tea-spoon salt, and mix it with a half
pint of ice-water ; roll out for the plates, and put on a little butter
in flakes, rolling it in as usual. Some add a tea-spoon baking-
powder.

APPLE MERINGUE PIE.

Pare, slice, stew and sweeten ripe, tart and juicy apples, mash
and season with nutmeg, (or stew lemon peel with them for flavor),
fill crust and bake till done ; spread over the apple a thick meringue

PASTET. 215

made by whipping to froth whites of three eggs for each pie, sweet-
ening with three table-spoons powdered sugar ; flavor with vanilla,
beat until it will stand alone, and cover pie three-quarters of an
inch thick. Set back in a quick oven till well " set," and eat cold.
In their season substitute peaches for apples.

APPLE CUSTARD PIE.

Peel sour apples and stew until soft, and not much water is left
in them, and rub through a colander. Beat three eggs for each
pie. Put in in proportion of one cup butter, and one of sugar for
three pies. Season with nutmeg. — Mrs. D. G. Cross.

DRIED APPLE PIE.

Very good pies may be made of the " Alden " dried apples, by
stewing in a very little water ; sweeten and make like any other.
The home dried apples are best when stewed very soft, and mashed
through a colander. When stewing put in two or three small pieces
of lemon or orange peel (previously dried and saved for cooking
purposes); flavor with a very little spice of any kind. Sweeten and
season before putting into the pie-pan. A beaten egg may be stirred
in. Bake with two crusts, rolled thin, and warm slightly before

eating.

SLICED-APPLE PIE.

Line pie-pan with crust, sprinkle with sugar, fill with tart apples
sliced very thin, sprinkle sugar and a very little cinnamon over
them, and add a few small bits of butter, and a table-spoon
water; dredge in flour, cover with the top crust, and bake
half to three-quarters of an hour; allow four or five table-spoons
sugar to one pie. Or, line pans with crust, fill with sliced apples,
put on top crust and bake; take off top crust, put in sugar, bits of
butter and seasoning, replace crust and serve warm. It is delicious
with sweetened cream. Crab-apple pie, if made of "Transcend-
ents," will fully equal those made of larger varieties of the apple. —

Mrs. D. Buxton.

BANANA PIE.

Slice raw bananas, add butter, sugar, allspice and vinegar, or
boiled cider, or diluted jelly; bake with two crusts. Cold boiled
sweet potatoes may be used instead of bananas, and are very nice.

216 PASTRY.

CORN STARCH PIES.

One quart milk, yolks of two eggs, two table-spoons corn starch,
two cups sugar; mix starch in a little milk, boil the rest of the
milk to a thick cream, beat the yolks and add starch, put in the
boiled milk and add sugar ; bake with an under crust, beat whites
with two table-spoons sugar, and put on top of pies, and, when
done, return to oven and brown. — Mrs. J. W. Grubbs, Richmond,

CREAM PIE.

Beat thoroughly together the white of one egg, half tea-cup sugar,
and table-spoon of flour; then add tea-cup rich milk (some use part
cream), bake with a bottom crust, and grate nutmeg on top. — Mrs.

Luther Liggett.

CREAM PIE.

Pour a pint cream upon a cup and a half powdered sugar; let
stand until the whites of three eggs have been beaten to a stiff
froth ; add this to the cream, and beat up thoroughly, grate a little
nutmeg over the mixture, and bake in two pies without upper
crusts. — Mrs. Henry C. Meredith,

WHIPPED CREAM PIE.

Sweeten with white sugar one tea-cup very thick sweet cream,
made as cold as possible without freezing, and flavor with lemon
or vanilla to taste; beat until as light as eggs for frosting, and keep
cool until the crust is ready ; make crust moderately rich, prick well
with a fork to prevent blistering, bake, spread on the cream, and
to add finish put bits of jelly over the top. The above will make
two pies. — Mrs, A. M. Alexander, Harrisburg.

CRUMB PIE.

Soak in a little warm water one tea-cup bread-crumbs half an
hour, add three table-spoons sugar, half a table-spoon butter, half a
cup of cold water, a little vinegar, and nutmeg to suit the taste;
bake with two crusts, made the same as for other pies. — Miss Syl-
via J. Courier.

COCOA-NUT PIE.

One pint milk, a cocoa-nut, tea-cup sugar, three eggs ; grate cocoa-
nut, mix with the yolks of the eggs and sugar, stir in the milk,
filling the pan even full, and bake. Beat whites of eggs to froth.

PASTRY. 217

stirring in three table-spoons pulverized sugar, pour over pie and
bake to a light brown. If prepared cocoa-nut is used, one heaping
tea-cup is required. — Miss N. B. Brown, Washington City.

CUSTARD PIE.

Heat one quart good rich milk in a tin-pan set in a skillet of hot
water; take five eggs, four large table-spoons sugar, and a little
salt, beat sugar and eggs a little, and pour in the milk ; flavor to
suit the taste and have oven hot when put in to bake. Then cook
slowly so as not to boil, as that spoils it ; test with a knife, when
done it will not stick to blade. Without the crust, this makes a
delicious baked custard. Bake in a deep tin — Mrs. C. B. Boody,
J&rkhoveti,

CUSTARD PIE.

For a large pie, take three eggs, one pint of milk, half cup sugar,
and flavor. The crust for custard pies may be baked (not too hard)
before putting in the custard ; prick it before putting it in oven to
prevent blistering. This prevents it from becoming soggy. — Mrs.

N. S. Long.

CHESS PIE.

Three eggs, two-thirds cup sugar, half cup butter (half cup milk
may be added if not wanted so rich) ; beat butter to a cream, then
add yolks and sugar beaten to a froth with the flavoring ; stir all
together rapidly, and bake in a nice crust. When done, spread
with the beaten whites, and three table-spoons sugar and a little
flavoring. Return to oven, and brown slightly. This makes one
pie, which should be served immediately. — Mrs. J. Carson, Glendale.

GREEN CURRANT PIE.

Line an inch pie-dish with good pie-crust, sprinkle over the bot-
tom two heaping table-spoons sugar and two of flour (or one of corn
starch) mixed ; then pour in one pint green currants washed clean,
and two table-spoons currant jelly ; sprinkle with four heaping
table-spoons sugar, and add two table-spoons cold water ; cover and
bake fifteen or twenty minutes. — Miss S. Alice Melching.

RIPE CURRANT PIE.

One cup mashed ripe currants, one of sugar, two table-spoons
Water, one of flour beaten with the yolks of two eggs ; bake, frost

218 PASTRY.

the top with the beaten whites of the eggs and two tablespoons
powdered sugar, and brown in oven. — Mrs. W. E. H.,

CHERRY PIE.

Line a pie-tin with rich crust ; nearly fill with the carefully
seeded fruit, sweeten to taste, and sprinkle evenly with a tea-spoon
corn-starch or a table-spoon flour, add a table-spoon of butter cut
into small bits and scattered over the top ; wet edge of crust, put on
upper crust, and press the edges closely together, taking care to pro-
vide holes in the center for the escape of the air. Pies from black-
berries, raspberries, etc., are all made in the same way, regulating
the quantity of the sugar by the tartness of the fruit.

LEMON PIE.

One lemon grated, one cup sugar, the yolks of three eggs, small
pieces butter, three table-spoons milk, two tea-spoons corn starch ;
beat all together and bake in a rich crust; beat the whites with
three table-spoons sugar, place on the pie when done, and then
brown in the oven. — Mrs. W. E. Scobey.

LEMON PIE.

Four eggs, one and a half cups sugar, two-thirds cups water, two
table-spoons flour, one lemon. Beat the yolks of eggs until very
smooth (beat the yolks a long time and whip the whites well), add
the grated peel of lemon and the sugar, beat well, stir in the flour,
and add the lemon juice (if lemons are small two may be necessary),
and lastly the water; stir well, and pour in pie-pans lined with*
paste. When baked, take from oven, and spread over them the
whites of the eggs beaten dry and smooth with four table-spoons
pulverized sugar ; return to oven and brown slightly. The above
recipe is for two pies. — Mrs. Virginia C. Meredith.

APPLELESS MINCE-MEAT.

Chop fine eight pounds green tomatoes, add six pounds sugar, one
ounce each of cloves, cinnamon and allspice, simmer slowly till
tomatoes are clear, then put away in a covered jar. For pies in
winter, take in the proportion of two-thirds tomatoes and one-third
meat, and season with butter, boiled cider, sugar if needed, etc., as.
regular mince pies would be seasoned.

PASTRY. 219

MINCE-MEAT.

Take five or six pounds scraggy beef — a neck piece will do — and
put to boil in water enough to cover it; take oft' the scum that
rises when it reaches the boiling point, add hot water from time to
time until it is tender, then remove the lid from the pot, salt, let
boil till almost dry, turning the meat over occasionally in the liquor,
take from the fire, and let stand over night to get thoroughly cold;
pick bones, gristle, or stringy bits from the meat, chop very fine,
mincing at the same time three pounds of nice beef suet ; seed and
cut four pounds raisins, wash and dry four pounds currants, slice
thin a pound of citron, chop fine four quarts good-cooking tart ap-
ples; put into a large pan together, add two ounces cinnamon, one
of cloves, one of ginger, four nutmegs, the juice and grated rinds
-of two lemons, one table-spoon salt, one tea-spoon pepper, and two
pounds sugar. Put in a porcelain kettle one quart boiled cider, or,
Tbetter still, one quart currant or grape juice (canned when grapes
are turning from green to purple), one quart nice molasses or syrup,
,and, if you have any syrup left from sweet pickles, add some of
that, also a good lump of butter ; let it come to boiling point, and
pour over the ingredients in the pan after having first mixed them
well, then mix again thoroughly. Pack in jars and put in a cool
place, and, when cold, pour molasses over the top an eighth of an
inch in thickness, and cover tightly. This will keep two months.
For baking, take some out of a jar, if not moist enough add a little
hot water, and strew a few whole raisins over each pie. Instead of
foiled beef, a beefs-heart or roast meat may be used ; and a good
proportion for a few pies is one- third chopped meat and two- thirds
-apples, with a little suet, raisins, spices, butter, and salt.

The above is a good formula to use, but, of course, may be varied
to suit different tastes or the material at hand. If too rich, add
more chopped apples ; in lieu of cider, vinegar and water in equal
proportions may be used ; good preserves, marmalades, spiced
pickle?, currant or grape jelly, canned fruit, dried cherries, etc.,
may take the place of raisins, currants and citrons. Wine or
brandy is considered by many a great improvement, but if
•causeth thy brother to offend " do not use it. Lemon and vanilla
•extracts are often used, also preserved lemon or orange peel. The

220 PASTE Y.

mince-meat is better to stand over night, or several days, before
baking into pies, as the materials will be more thoroughly incorpo-
rated. Many prefer to freeze their pies after baking, heating them as

needed.

MINCE-MEAT.

1 Two bowls chopped apples, one of chopped meat, with one-fourth
pound suet, grated rind and juice of one lemon, two tea-cups mo»
lasses, one large tea-spoon each of cinnamon and cloves, one nut-
meg, one pound raisins, half pound currants, one-fourth pound
citron cut fine, one quart cider, and sugar and salt to taste. — Mrs. J.
R. Wilcox, New Haven,

MOCK MINCE-PIE.

Twelve crackers rolled fine, one cup hot water, half cup vinegar,
one cup molasses, one of sugar, one of currants, one of raisins, spice
to taste; measure with a 'tea-cup. Some use one cup dried bread-
crumbs, and also add a small cup butter. This is for four pies. —
Mrs. Annie E. Gillespie,

ORANGE PIE.

Grated rind and juice of two oranges, four eggs, four table-spoons
sugar, and one of butter ; cream the butter and sugar, add the
beaten eggs, then the rind and juice of the oranges, and, lastly, the
whites beaten to a froth, and mixed in lightly. Bake with an under
crust. — Gov. Stearns, Florida.

PlE-FLANT PlE.

Mix half tea-cup white sugar and one heaping tea-spoon flour
together, sprinkle over the bottom crust, then add the pie-plant cut
up fine ; sprinkle over this another half tea-cup sugar and heaping
tea-spoon flour; bake fully three-quarters of an hour in a slow oven.
Or, stew the pie-plant, sweeten, add grated rind and juice of a
lemon and yolks of two eggs, and bake and frost like lemon pie. —

Mrs. D. Biixton.

PEACH PIE.

Bake in two separate tins an under and upper crust in a quick oven
fifteen minutes; when done place in the lower crust one quart peaches
prepared by slicing, and adding three table-spoons each of sugar and
cream, cover with the top crust, and place in oven for five minute*.

PASTRY. 221

Treat strawberries, raspberries, etc., in the same way. — Mrs. F. L.

T., New Orleans.

PEACH PIE.

Line a pie-tin with puff-paste, fill with pared peaches in halves-
or quarters, well covered with sugar ; put on upper crust and bake ;
or make as above without upper crust, bake until done, remove
from the oven, and cover with a meringue made of the whites of
two eggs, beaten to a stiff froth with two table-spoons powdered
sugar; return to oven and brown slightly. Canned peaches may
be used instead of fresh, in the same way.

DRIED-PEACH PIE.

Stew peaches until perfectly soft, mash fine, and add, for two
pies, half tea-cup sweet cream, and one tea-cup sugar; bake with
two crusts. Or, omit cream, and add half tea-cup boiling water,
and butter size of a hickory-nut.

POTATO PIE.

A common-sized tea-cup of grated raw potato, a quart sweet milk;
Jet milk boil and stir in grated potato ; when cool add two or three
eggs well beaten, sugar and nutmeg to taste ; bake without upper
crust ; eat the day it is baked. This recipe is for two pies. — Miss
Sarah Thomson, Delaware.

POTATO PIE.

Boil either Irish or sweet potatoes until well done, mash and rub
through a sieve ; to a pint of pulp, add three pints sweet milk,
table-spoon melted butter, tea-cup sugar, three eggs, pinch of salt,
and nutmeg or lemon to flavor. Use rich paste for under crust. —
Mrs. R. C. Carson, Harrisburg.

PUMPKIN PIE.

Stew pumpkin, cut into small pieces, in a half pint water ; and,,
when soft, mash with potato-masher very fine, let the water dry
away, watching closely to prevent burning or scorching ; for each
pie take one well-beaten egg, half cup sugar, two table-spoons pump-,
kin, half pint rich milk (a little cream will improve it), a little
salt; stir well together, and season with cinnamon or nutmeg; bake
with under crust in a hot oven. Some steam pumpkin instead of
stewing it. — Mrs. A. B. Morey.

222 PASTRY.

PINE-APPLE PIE.

A cup of sugar, a half cup butter, one of sweet cream, five eggs,
one pine-apple grated ; beat butter and sugar to a cream, add beaten
yolks of eggs, then the pine-apple and cream, and, lastly, the beaten
whites whipped in lightly. Bake with under crust only. — Mrs. Wm.
Smith, Jacksonville, Florida.

PRESERVE PUFFS.

Roll out puff-paste very thin, cut into round pieces, and lay jam
on each, fold over the paste, wet edges M'ith white of an egg, and
close them ; lay them on a baking sheet, ice them, and bake about
fifteen minutes. — Mrs. H. A. E.

PLUM COBBLER.

Take one quart of flour, four table-spoons melted lard, half tea-
spoon salt, two tea-spoons baking-powder ; mix as for biscuit, with
either sweet milk or water, roll thin, and line a pudding-dish or
dripping-pan, nine by eighteen inches ; mix three table-spoons flour
and two of sugar together, and sprinkle over the crust; then pour
in three pints canned damson plums, and sprinkle over them one
coffee-cup sugar ; wet the edges with a little flour and water mixed,
put on upper crust, press the edges together, make two openings by
cutting two incisions at right angles an inch in length, and bake in
a quick oven half an hour. Peaches, apples, or any kind of fresh
or canned fruit, can be made in the same wav. — Miss S. Alice
Melching.

SOUTHERN TOMATO PIE.

For one pie, peel and slice green tomatoes, add four table-spoons
vinegar, one of butter, three of sugar ; flavor with nutmeg or
cinnamon ; bake with two crusts slowly. This tastes very much
like a green apple pie. — Mrs. Ceba Hull.

VINEGAR PIE.

One egg, one heaping table-spoon flour, one tea-cup sugar; beat
all well together, and add one table-spoon sharp vinegar, and one
tea-cup cold water ; flavor with nutmeg and bake with two crusts.
— Mrs. B. A. Fay.

PASTE Y. 223

BINA'S STRAWBERRY SHORTCAKE.

Two heaping tea-spoons baking powder sifted into one quart flour,
scant half tea-cup butter, two table-spoons sugar, a little salt,
enough sweet milk (or water) to make a soft dough ; roll out almost
as thin as pie-crust, place one layer in a baking-pan, and spread
with a very little butter, upon which sprinkle some flour, then add
another layer of crust and spread as before, and so on until crust is
all used. This makes four layers in a pan fourteen inches by seven.
Bake about fifteen minutes in a quick oven, turn out upside down,
take off the top layer (the bottom when baking), place on a dish,
spread plentifully with strawberries (not mashed) previously sweet-
ened with pulverized sugar, place layer upon layer, treating each
one in the same way ; and when done you will have a handsome
cake, to be served warm with sugar and cream. The secret of
having light dough is to handle it as little and mix it as quickly as
possible. Shortcake is delicious served with charlotte-russe or
whipped cream. Raspberry and peach shortcakes may be made in

the same way.

ORANGE SHORTCAKE.

One quart flour, two table-spoons butter, two tea-spoons baking
powder thoroughly mixed with the flour ; mix (not very stiff) with
cold water, work as little as possible, bake, split open, and lay
sliced oranges between ; cut in squares and serve with pudding
sauce. Berries may be used instead of oranges. — Mrs. Canby, Belle-
fontaine.

APPLE TARTS.

Pare, quarter, core, and boil in a half tea-cup of water until very
soft, ten large tart apples ; beat till very smooth, then add the yolks
of six eggs or three whole eggs, juice and grated rind of two lemons,
half cup butter, one and a half cups sugar, or more if not sweet
enough ; beat all thoroughly, line little tart-tins with puff-paste,
and fill with the mixture, bake five minutes in a hot oven. If
wanted very nice, take the whites of the six eggs (when the yolks
of six are used), mix with six table-spoons pulverized sugar, spread
on the top of the tarts, return to oven and brown slightly.

For almond tarts, beat to a cream the yolks of three eggs and a
quarter of a pound of sugar, add half a pound of shelled almonds

224 PASTRY.

pounded slightly, put in tart-tins lined with puff-paste; bake eight
minutes.

For cocoa-nuts, dissolve half pound sugar in quarter of a pint
water, add half a grated cocoa-nut, let this boil slowly for a few
minutes, and when cold, add the well-beaten yolks of three eggs
and the white of one ; beat all well together, and pour into patty-
pans lined with a rich crust; bake a few minutes.

When removed from oven, cover the tarts with a meringue made
of the whites of the three eggs, mixed with three table-spoons sugar ;
return to oven, and brown delicately.

TART SHELLS.

Roll out thin a nice puff-paste, cut out with a glass or biscuit
cutter, with a wine-glass or smaller cup cut out the center of two
out of three of these, lay the rings thus made on the third, and
bake immediately ; or shells may be made by lining patty-pans with
paste. If the paste is light, the shells will be fine, and may be
used for tarts or oyster patties. Filled with jelly and covered with
meringue (table-spoon sugar to white of one egg), and browned in
•oven, they are very nice to serve for tea.

A KENTUCKY GIRL'S PUMPKIN PIE.

Cut pumpkin in halves, remove seeds, bake in a dripping-pan
{skin side of pumpkin downward), with a slow fire, until pulp can
readily be scraped from skin ; mash fine, and while hot add to each
quart pumpkin two table-spoons butter ; when cold, sweeten to
taste ; add one pint cream or new milk, yolks of three eggs, well
beaten and strained, cinnamon and allspice to taste (ginger, if pre-
ferred), one wine-glass of brandy; stir well, and just at the last
add whites of eggs, well whipped. The brandy can be omitted
and not injure recipe. Many like a table-spoon of lemon extract
and less spice. If lemon is used, omit brandy. Bake in deep pie-
plates in a quick oven. — L. A. £. C.t Lexington, Ky.

PUDDINGS AND SAUCES.

No ingredient of doubtful quality should enter into the composi-
tion of puddings. Suet must be perfectly sweet, and milk should be
fresh and without the least unpleasant flavor. Suet when over kept
and milk soured or curdled in the slightest degree, ruins a pudding
which would otherwise be most delicious. Dried currants, such as
are sold in the market, need very careful and thorough washing
(after which they must be dried in a napkin), and raisins should be
rubbed in a coarse towel to remove steins and all dirt from the out-
side, and afterward carefully seeded. Almonds and spices must be
very finely pounded, and the rinds of oranges or lemons rasped or
grated lightly off (the white part of the peel has no flavor and is an
injury).

In making puddings, always beat the eggs separately, straining
the yolks and adding the whites the last thing. If boiled milk is
used, let it cool somewhat before adding the eggs; W7hen fruit is
added, stir it in at the last. Puddings are either baked, boiled or
steamed ; rice, bread, custard, and fruit puddings require a mod-
erate heat ; batter and corn starch, a rather quick oven. Always
bake them as soon as mixed. Add a pinch of salt to any pud-
ding.

Boiled puddings are lighter when boiled in a cloth and allowed
full room to swell, but many use either a tin mold or bowl with
cloth tied over it ; grease the former well on the inside with lard or
butter, and in boiling do not let the water reach quite to the top.
The pudding-bag should be made of firm drilling, tapering from
top to bottom, and rounded on the corners; stitch and fell the
15 (225)

226 PUDDINGS AND SAUCES.

seams, which should be outside when in use, and sew a tape to the
seam, about three inches from top. Wring the bag out of hot
water, flour the inside well, pour in the pudding (which should be
well beaten the instant before pouring), tie securely, leaving room-
to swell (especially when made of Indian meal, bread, rice, or
crackers), and place in a kettle with a saucer at the bottom to pre-
vent burning; immediately pour in enough boiling water to entirely
cover the bag, which must be turned several times, keeping it boiling,
constantly, filling up from the tea-kettle when needed. If the pud-
ding is boiled in a bowl, grease, fill, and cover with a square of
drilling wrung out of hot water, floured and tied on. To use a pan,
tie a cloth tightly over the rim, bringing the ends back together,
and pinning them over the top of the pan ; the pudding may then
be lifted out easily by a strong fork put through the ends or cor-
ners of the cloth. Open bag a little to let steam escape, and serve
immediately, as delay ruins all boiled pudding. For plum pud-
dings, invert the pan wThen put in the kettle, and the pudding will
not become water-soaked. When the pudding is done, give what-
ever it is boiled in a quick plunge into cold water, and turn out at
once, serving immediately. As a general rule, boiled puddings re-
quire double the time required for baked. Steaming is safer than
either boiling or baking, as the pudding is sure to be light and
wholesome. Put on over cold water and do not remove cover while
steaming. In making sauces, do not boil after the butter is added.
Use brown or powdered sugar for sauces. In place of wine or
brandy, flavor with juice of the grape, or any other fruit prepared
for this purpose in its season by boiling and bottling and sealing
while hot. Pudding cloths, however coarse, should never be
washed with soap, but in clear, clean water, dried as quickly a?
possible, and kept dry and out of dust in a drawer or cupboard
free from smell. Dates are an excellent substitute for sugar in
Graham or any other pudding. Fruit for preserving should
always be gathered in perfectly dry weather and be free from dust
and the morning and evening dew. Never use tin, iron or pewter
spoons or skimmers for preserves.

PUDDINGS AND SA UCES. 227

APPLE HOLEY POLEY.

Peel, quarter and core sour apples, make rich soda-biscuit dough,
{or raised-biscuit dough may be used if rolled thinner), roll to half
an inch thick, slice the quarters, and lay on the prepared paste or
crust, roll up, tuck ends in, prick deeply with a fork, lay in a
steamer and place over a kettle of boiling water, cook an hour and
three-quarters. Or, wrap in a cloth, tie up the ends and baste up
sides, put in kettle of boiling water, and boil an hour and a half
or more, keeping the water boiling constantly. Cut across, and eat
with sweetened cream or butter and sugar. Cherries, dried fruit,
any kind of berries, jelly, or apple-butter (with the two last raisins
may be added), can be used. — Mrs. T. B. J.

ORANGE ROLEY POLEY.

Make a light pastry as for apple dumplings, roll in oblong sheets
and lay oranges peeled, sliced, and seeded, thickly all over it ; sprin-
kle with white sugar ; scatter over all a tea-spoon or two of grated
orange -peel, and roll up, folding down the edges closely to keep the
syrup from running out ; boil in a cloth one and one-half hours.
Eat with lemon-sauce prepared as follows: Six eggs, leaving out
the whites of two, half pound butter, one pound sugar, juice of
two lemons and rind of both grated ; place over a slow fire, stir till
Vt thickens like honey. Very nice. — Mrs. A. E. Walsh, Nashville,

Tenn.

BOILED APPLE DUMPLINGS.

Add to two cups sour milk one tea-spoon soda, and one of salt,
half cup of butter, lard, flour enough to make dough a little stiffer
ihan for biscuit ; or make a good baking-powder crust ; peel and
core apples, roll out crust, place apples on dough, fill cavity of each
with sugar, encase each apple in coating of the crust, press edges
light together, (it is nice to tie a cloth around each one), put into
kettle of boiling water slightly salted, boil half an hour, taking care
that the water covers the dumplings. They are also very nice steamed.
To bake, make in same way, using a soft dough, place in a shallow
pan, bake in a hot oven, and serve with cream and sugar, or place
in a pan which is four or five inches deep (do not have the dump-
lings touch each other); then pour in hot water, just leaving top of
dumplings uncovered. To a pan of four or five dumplings, add

228 PUDDINGS AND SA UCES.

one tea-cup sugar and half a tea-cup butter; bake from half to
three-quarters of an hour. If water cooks away too much, add more*-
Serve dumplings on platter and the liquid in sauce-boat for dresy
ing. Fresh or canned peaches may be made in the same way.

ROLLED APPLE DUMPLINGS.

Peel and chop fine tart apples, make a crust of one cup rich but-
termilk, one tea-spoon soda, and flour enough to roll; roll half ao
inch thick, spread with the apple, sprinkle well with sugar and cin«
namon, cut in strips two inches wide, roll up like jelly-cake, set up
the rolls in a dripping-pan, putting a tea-spoon butter on each, put
in a moderate oven, and baste them often with the juice.

BIRD'S-NEST PUDDING.

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

adding custard.

BROWN BETTY.

Put a layer of sweetened apple sauce in a buttered dish, add a
few lumps butter, then a layer of cracker crumbs sprinkled with a
little cinnamon, then layer of sauce, etc., making the last layer of
crumbs ; bake in oven, and eat hot with cold, sweetened cream.— •<
Mrs. T. J. Buxton,

RICE APPLES.

Boil half a pound rice in a custard-kettle till tender in one quart
milk, sweetened with half tea-cup sugar; pare and core with apple-
corer seven or eight good-cooking apples, place in slightly buttered
baking-dish, put a tea-spoon of jam or jelly into each cavity, and
fill with rich cream ; put the rice in around apples, leaving top un-
covered ; bake thirty minutes, then cover with the whites of two
eggs, sift on sugar, and return to the oven for ten minutes. Serve
with sweetened cream. — Mrs. S. M. Guy, Mechanicsburg.

BREAD PUDDING.

One quart sweet milk, quart bread-crumbs, four eggs, four table-
spoons sugar ; soak bread in half the milk until soft ; m^b fine,

PUDDINGS AND SAUCES. 229

add the rest of rnilk, the well-beaten eggs and sugar, and a tea-
cup raisins ; bake one hour, serve warm with warm sauce or maple
sugar hard sauce; or, slice, butter, and spread bread with preserves
or jelly, place nicely in a baking-dish. Make a custard of one pint
of sweet milk, three eggs, and sugar to taste, and while boiling
pour it over bread. Place in oven and bake till brown, eat with or

without sauce.

BLACKBERRY MUSH.

To two quarts ripe berries add one and a half pints boiling water,
and one pound sugar ; cook a few moments, then stir in a pint of
wheat flour, boil a few moments longer, put in greased mold to
cool, and serve with cream or hard sauce. — Miss H. D. Martin,
New York City.

CORN-STARCH PUDDING.

One pint sweet milk, whites of three eggs, two table-spoons corn-
starch, three of sugar, and a little salt. Put the milk in a pan or
small bucket, set in a kettle of hot water on the stove, and when
it reaches the boiling point add the sugar, then the starch dissolved
in a little cold milk, and lastly the whites of eggs whipped to a
stiff froth; beat it, and let cook a few minutes, then pour into tea-
cups, filling about half full, and set in cool place. For sauce, make
a boiled custard as follows: Bring to boiling point one pint of milk,

•

add three table-spoons sugar, then the beaten yolks thinned by add-
ing one table-spoon milk, stirring all the time till it thickens ; flavor
with two tea-spoons lemon or two of vanilla, and set to cool. In
serving, put one of the molds in a sauce-dish for each person, and
pour over it some of the boiled custard. Or the pudding may be
made in one large mold.

To make a chocolate pudding, flavor the above pudding with
vanilla, remove two-thirds of it, and add half a cake of chocolate
softened, mashed, and dissolved in a little milk. Put a layer of
half the white pudding into the mold, then the chocolate, then the
rest of the white ; or two layers of chocolate may be used with a
white between ; or the center may be cocoa (made by adding half
a cocoa-nut grated fine), and the outside chocolate; or pine-apple
chopped fine (if first cooked in a little water, the latter makes a
nice dressing), or strawberries may be used. — Mrs. D. Buxton.

230 PUDDINGS AND SA UCES.

CREAM PUDDING.

Stir together one pint cream, three ounces sugar, the yolks of
three eggs, and a little grated nutmeg; add the well-beaten whites,
stirring lightly, and pour into a buttered pie-plate on which has
been sprinkled the crumbs of stale bread to about the thickness of
an ordinary crust; sprinkle over the top a layer of bread-crumbs

and bake.

COTTAGE PUDDING.

One cup sugar, half cup butter, one egg, cup sweet milk, tea,
spoon soda dissolved in milk, two tea-spoons cream tartar in the
flour, three cups flour, half tea-spoon extract of lemon. Sprinkle
a little sugar over the top just before putting in the oven, bake in
a small bread-pan, and when done cut in squares, and serve with
sauce made of two table-spoons butter, cup sugar, table-spoon flour
wet with a little cold water and stirred until like cream; add a pint
boiling water, let boil two or three minutes, stirring all the time.
After taking from the fire, add half tea-spoon extract of lemon.
Kutmeg may be used in place of lemon. What is left of the pud-
ding and sauce may be served cold for tea. — Mrs. Howard Vosbury.

CHOCOLATE PUDDING.

One quart sweet milk, three ounces grated chocolate, one cup
sugar, yolks of five eggs ; scald milk and chocolate together, and,
when cool, add sugar and eggs, and bake. When done, put beatea
whites and five table-spoons sugar on top, and set in oven to brown.
Or, boil one pint milk, add half cup butter, one of sugar, and three
ounces grated chocolate ; pour this over two slices of bread soaked
in water ; when cool, add the well-beaten yolks of four eggs, bake,
and when done, spread over the whites beaten with sugar, and
brown in oven. Serve hot or cold. — Miss Greeley Grubbs, Richmond,

COCOA-NUT PUDDING.

Grate one cocoa-nut, saving the milk if perfectly sweet, boil a
quart of milk, and pour upon it, adding five eggs beaten with one
cup of sugar and one table-spoon butter, add a little salt, two tea*
spoons vanilla extract, and milk from nut, and bake in a pudding-
dish lined with rich paste. This is excellent baked like pie with

P UDDINGS AND 8 A UCES. 231

under crust only. A plainer yet good pudding is made by pouring
one and one-half pints boiling milk over one pint bread-crumbs
and one cup dessicated cocoa-nut mixed ; add two table-spoons sugar
and nutmeg to flavor; bake. — Mrs. T. B. Johnson, Lagmnge, Tenn.

ENGLISH CARROT PUDDING.

One pound grated carrots, three-fourths pound chopped suet, half
pound each raisins and currants, four table-spoons sugar, eight
table-spoons flour, and spices to suit the taste. Boil four hours,
place in the oven for twenty minutes, and serve with wine sauce. —
Mrs. E. A. TF., Washington, D. C.

DELMONICO PUDDING.
A quart milk, three table-spoons corn-starch dissolved in cold

milk, the yolks of five eggs beaten well, six table-spoons sugar.
Boil three or four minutes, pour into a pudding-dish and bake about
half an hour; beat whites of eggs with six table-spoons sugar, put
over top, and return pudding to oven until it is a delicate brown. —
Mrs. J. Holland,

ESTELLE PUDDING.
Three eggs well beaten, two and a half table-spoons sugar, two

of butter, three-fourths cup sweet milk, one of raisins chopped fine,
one table-spoon baking powder, flour to make it the consistency of
cake batter ; or, one-half measure each of Horsford's Bread Prepar-
ation and one coffee-cup flour; steam thirty-five minutes, and serve
with cold cream sauce. — Mrs. Andrew Wilson

SIMPLE FRUIT PUDDINGS.
Stew currants, or any small fruits, fresh or dried, with sugar to

taste, and pour hot over thin slices of baker's bread with crust cut
off, making alternate layers of fruit and bread, and leaving a thick
layer of fruit for the last. Put a plate on top, and when cool set
on ice ; serve with sifted sugar, or cream and sugar.

This pudding is delicious made with Boston or milk crackers,
split open, and stewed apricots or peaches, with plenty of juice, ar-
ranged as above. Or another way is to toast and butter slices of
bread, pour over it hot stewed fruit in alternate layers, and serve
warm with rich hot sauce. — Mrs. L. S. W.

FIG PUDDING.
Half pound figs, quarter pound grated bread, two and a half

232 PUDDINGS AND SA J 'CES.

ounces powdered sugar, three ounces butf/er, two eggs, one tea-cup
milk; chop figs fine and mix with butter, and by degrees add the
other ingredients; butter and sprinkle a mold with bread-crumbs,
pour in pudding, cover closely, and boil for three hours ; serve with
lemon sauce. — Florence Woods Hush.

HALF-HOUR PUDDING.

Beat four table-spoons butter to a cream with half a pint pow-
dered sugar ; add the yolks of three eggs, beating them in thor-
oughly, then a rounded half pint of corn meal, and the whites of
the eggs beaten to a stiff froth. Mix well, and bake in a pudding
dish, well buttered. Serve hot with sauce.

BOILED INDIAN PUDDING.

Warm a pint of molasses and pint of milk, stir well together,
beat four eggs, and stir gradually into molasses and milk ; add a
pound of beef suet chopped fine, and Indian meal sufficient to make
a thick batter ; add a tea-spoon pulverized cinnamon, nutmeg and
a little grated lemon-peel, and stir all together thoroughly; dip
cloth into boiling water, shake, flour a little, turn in the mixture,
tie up, leaving room for the pudding to swell, and boil three hours;
serve hot with sauce made of drawn butter, wine, and nutmeg. —
Mrs. A. E. Brand,

BAKED INDIAN PUDDING.

A quart sweet milk, an ounce butter, four well-beaten eggs, tea-
cup corn meal, half pound raisins, fourth pound sugar ; scald milk
and stir in meal while boiling; let stand until blood warm, stir all
well together; bake one and a half hours, and serve with sauce.—
Mrs. Carrier.

Kiss PUDDING,

Boil one quart sweet milk in custard-kettle, stir into it four heap-
ing table-spoons sugar and four table-spoons corn starch, dissolved
in a little cold water or milk, and added to the well-beaten and
Strained yolks of four eggs. Have the whites of eggs beaten to a
stiff froth with tea-cup pulverized sugar and one tea-spoon essence
of vanilla, spread on top of pudding, set in a quick oven, and brown ;
take out, sprinkle with grated cocoa-nut, set dish away in a cool

PUDDINGS AND SAUCES. 233

place ; serve cold after three or four hours. The sweet liquor which
settles to the bottom in cooling, serves as a sauce. — Mrs. W E. Baxter.

LEMON PUDDING.

Stir into yolks of six eggs one cup sugar, half a cup water, and
the grated yellow rind and juice of two lemons ; soften in warm
1 water six crackers or some slices of cake, lay in bottom of a baking-
dish, pour custard over them, bake till firm; beat whites of eggs to
a froth, add six table-spoons sugar, and beat well ; when custard is
done, pour frosting over it, return to the oven and brown. Eat
either warm or cold. — Mrs. Walter Mitchell, Gallipolis.

DELICIOUS LEMON PUDDING.

The juice and grated rind of one lemon, cup sugar, yolks of two
eggs, three well rounded table-spoons flour, a pinch of salt, one pint
rich milk ; mix the flour and part of the milk to a smooth paste,
add the juice and rind of lemon, the cup of sugar, yolks well-beaten,
the rest of the milk (after having rinsed out the egg with it), line
plate with puff-paste one-fourth inch thick, pour in custard, bake
in a quick oven until done. Beat whites to a stiff froth, add two
table-spoons sugar, spread over the top, return to oven and brown.
Serve with very cold cream ; or, for a very nice dish, add wrhipped
cream. This is a rich and not an expensive pudding. The recipe
makes sufficient for six. — Mrs. Col. Woods, Greensburg, Pa.

MARCH PUDDING.

One cup dried apples, cup molasses, one and one-fourths cup flour,
fourth cup butter, one egg, one tea-spoon each of soda and cinna-
mon, half tea-spoon cloves; wash and soak apples over night, cut
fine and mix with water in which they were soaked, add molasses
and spice ; mix egg, butter and flour together ; stir soda with apples
and molasses; add and bake immediately; serve hot with sauce made
of half cup butter and one cup sugar, beaten smooth and flavored
with nutmeg, lemon or vanilla.-- Mi#s Lizzie March.

MINUTE PUDDING.

Take sweet milk, or half water and milk, a pinch of salt, let boil,
Btir in wheat flour, as in making corn-meal mush, until same thick-
ness as mush ; remove from fire, and serve at once with sweetened

234 PUDDINGS AND SA UCES.

•

cream flavored with nutmeg. Some think it improved by adding
blackberries, raspberries or cherries, either canned or fresh, just
before taking from stove.—

MOLASSES PUDDING.

Three cups of flour, one each of molasses, melted butter and hot
water ; one tea-spoon soda ; steam three hours ; serve with a sauce
of butter and sugar worked to a cream, with hot water added to
make it the proper consistency, and flavored with vanilla. Some
add a tea-cup raisins. — Mrs. Jenks, Belief ontaine.

ONE-TWO-THREE-FOUR PUDDING.

One cup butter, two of sugar, three of flour, four eggs (beaten
separately), one cup sweet milk, and two tea-spoons baking-powder;
flavor with nutmeg, and bake in pudding or cake mold ; leave in
mold till next day, when steam for three-quarters of an hour over a
kettle of boiling water and serve with hot sauce. — Mrs. C. A. Malin.

ORANGE PUDDING.

Two large oranges pared and cut in pieces one inch square, put
in bottom of pudding dish, pour over them one cup white sugar,
then make a plain corn starch pudding without sugar, and pour it
over the orange and sugar. Let stand and cool.

PEACH KOLLS.

Stew dried fruit, sweeten, and flavor to taste; make a good
baking-powder crust, roll very thin, spread fruit on, putting thin
slices of butter on the fruit, roll crust up, place in a pan four or
five inches deep, to three or four rolls add one cup sugar, and a
half cup butter ; pour in hot water enough to cover them. Bake
half an hour. — Mrs. J. D. Simmons, Pontoloc, Miss.

CHRISTMAS PLUM PUDDING.

One quart seeded raisins, pint currants, half pint citron cut up,
quart of apples peeled and chopped, a quart of fresh and nicely
chopped beef-suet, a quart of sweet milk, a heaping quart of stale
bread-crumbs, eight eggs beaten separately, pint sugar, grated nut-
meg, tea-spoon salt ; flour fruit thoroughly from a quart of flour,
then mix remainder as follows : In a large bowl or tray put the
eggs with sugar, nutmeg and milk, stir in the fruit, bread-crumbs

PUDDINGS AND SAUCES. 235

and suet, one after the other until all are used, adding enough flour
to make the fruit stick together, which will take about all the quart ;
dip pudding-cloth in boiling-water, dredge on inside a thick coating
of flour, put in pudding and tie tightly, allowing room to swell, and
boil from two to three hours in a good-sized pot with plenty of hot
; water, replenishing as needed from tea-kettle. When done, turn in
a large flat dish and send to table with a sprig of holly, or any bit
of evergreen with bright berries, stuck in the top. Serve with any
pudding-sauce. This recipe furnishes enough for twenty people,
but if the family is small, one-half the quantity may be prepared,
or it is equally good warmed over by steaming. For sauce, cream a
half pound sweet butter, stir in three-quarters pound brown sugar,
and the beaten yolk of an egg ; simmer for a few moments over a
slow fire, stirring almost constantly ; when near boiling add a half
pint bottled grape-juice, and serve after grating a little nutmeg on
the surface. — Mrs. Ex-Gov. Coke, Texas.

ENGLISH PLUM PUDDING.
Beat six yolks and four whites of eggs very light, and add to them

a tumtifer of sweet milk ; stir in gradually one-fourth pound grated
or chopped stale bread, a pound flour, three-quarters pound sugar,
and a pound each of beef-suet chopped very fine, currants nicely
washed and dried, and stoned raisins, well floured ; stir well, then
add two nutmegs, a table-spoon mace, one of cinnamon or cloves, a
wine-glass brandy, a tea-spoon salt, and finally another tumbler of
milk. Boil in bowls or molds five hours, and serve with sauce
made of drawn butter, wine, sugar, and nutmeg. These will keep
for months; when wanted, boil one hour before using. A pound of
citron or blanched sweet almonds adds to the richness of the pud-
iing, but may be omitted. — Mrs. Collier.

EGOLESS PLUM PUDDING.
Heaping cup bread-crumbs, two cups flour, one of suet chopped

fine, one of raisins, one of molasses, one of sweet milk, table-spoon
soda, tea-spoon salt, one of cloves, and one of cinnamon ; boil two
and a half hours in a two-quart pail, set in a kettle of boiling water
or steam for the same time. For sauce take one cup wrhite sugar,
butter size of an egg, grated rind of one lemon, and white of an
egg. — Mrs. Mary Lee Gere.

236 PUDDiyGS ASD SAUCES.

PRAIRIE PLUM PUDDING.

Stew together a tea-cup raisins and bait' tea-cup citron ; prepare
dish with butter, put in layer of sponge-cake ^any kind of cake
will do, or Boston crackers, sliced and buttered may be used, or
even stale Graham bread-crumbs), then a layer of fruit, and so on,
with cake or bread for last layer ; pour over it custard made of a
quart of milk and yolks of four eggs, sweetened to taste ; bake until
on inserting a knife the milk has become water. Make a frosting
of the whites of four eggs and four table-spoons pulverized sugar,
spread on pudding, brown in oven, and serve with sauce made of
one tea-cup white sugar, two-thirds pint water, one table-spoon but-
ter, one tea-spoon corn-starch mixed smoothly with a little cold milk;
let sugar and water boil, add the rest, and allow to boil a few mo-
ments, then add the white of one well-beaten egg with one tea-spoon,
vanilla essence. — J/n?. J/. E. Godard.

PLUM PUDDING.

Beat together half cup sugar, two eggs and one tea-spoon butter,
add three pints sweet milk, a little salt, six crackers rolled fine, one
cup raisins, and a half sheet gelatine dissolved in a little water;
season with nutmeg or cinnamon. Bake in a pudding-dish. — Mrs.
Dr. Stall,

POOR MAX'S PUDDING.

A quart of milk, half tea-cup rice^salt to taste, and one tea-cup
sugar (some add table-spoon butter) ; place in oven while cold, stir-
ring occasionally while the rice is swelling. Bake quite slowly two
hours or more. It should be cream-like when done, and must be
taken immediately from oven. A good test is to tip dish ; if rice
and milk move together it is done ; if not sufficiently cooked the
milk runs ; if neither move it is done too much. To vary this, a
small cup raisins and a tea-spoon lemon or vanilla may be added.
This is a delicious pudding when properly baked, and may be eaten
warm or cold with sugar or cream. — Mrs. Louise Lincoln, Sew Rut-
land, IU.

PINE-APPLE PUDDING.

Butter a pudding-dish, and line the bottom and sides with slices
of stale cake (sponge-cake is best), pare and slice thin a large pine-
apple, place in the dish first a layer of pine- apple, then strew with

PUDDINGS AND SAUCES. 237

augar, then vio*<? pine-apple, and so on until all is used, pour over
a small tea-cup water, and cover with slices of cake which have been
dipped in cold water; cover the whole with a buttered plate, and
bake slowly for two hours. — Mrs. Win. Smith, Jacksonville, Fla.

CULPEPPER PUDDING.

Stew six large pippin apples (pared, cored, and quartered) until
tender ; drain and mash smooth with two table-spoons butter. Crumb
quarter pound sponge cake ; put layer of cake and apple alternately,
using as seasoning for both six table-spoons sugar, juice and grated
rind of one lemon, and a little nutmeg. Beat well six eggs, and stir in
gradually ; mix well, put in a dish, and bake three quarters of an hour.

PRUNE PUDDING.

Scald one pound French prunes, let them swell in the hot water
till soft, drain and extract the stones, spread on a dish and dredge
with flour; take a gill rnilk from a quart, stir into it gradually
eight table-spoons sifted flour ; beat six eggs very light and stir by
degrees into the remainder of quart of milk, alternating with the
batter ; add prunes, one at a time, stir the whole very hard, boil
two hours, and serve with wine-sauce or cream. — Mrs. Emma L. Fay.

QUICK PUFF PUDDING.

Stir one pint flour, two tea-spoons baking-powder, and a little salt
into milk until very soft; place in steamer well-greased cups, put in
each a spoonful of batter, then one of berries, steamed apples, or
any sauce convenient, cover with another spoonful of batter and
steam twenty minutes, This pudding is delicious made with fresh
strawberries, and eaten with a sauce made of two eggs, half cup
butter and cup of sugar, beaten thoroughly with a cup boiling milk,
and one of strawberries. — Mrs. B. T. Skinner, Battle Creek, Mich.

QUEEN OF PUDDINGS.

One pint fine sifted bread-crumbs, one quart milk, one cup sugar,
yolks of four eggs, a piece of butter the size of an egg (some add
grated rind of lemon) ; bake until done — but do not allow to become
watery — and spread with a layer of jelly. Whip whites of eggs to
a stiff froth with five table-spoons sugar, and juice of one lemon,
spread on the top and brown. Good with or without sauce, and

238 PUDDINGS AND SAUCES.

very good cold. Make a hard sauce for it as follows : One cup
very light brown sugar, half cup butter, half grated rind and the
juice of one lemon ; beat until very light. Vanilla may be used
instead of the lemon.

Or, for cocoa-nut pudding, soak half cup dessicated cocoa-nut in
boiling hot milk for half an hour or more, and add to the pudding,
baking and finishing as above ; or for orange pudding add a half
dozen grated oranges. — Mrs. Prof. R. P. Kidder, Cape Girardeau,

Missouri.

RICE PUDDING.

To a cup of rice boiled in a custard-kettle in a pint of water (sea-
soned well with salt) until dry, add a pint of milk in which a little
corn starch has been dissolved, and boil again ; add the yolks of two
eggs beaten with half a cup of sugar, stir well together, and lastly
add the juice and grated rind of one lemon. Place in a dish, and
bake slowly in the oven ; when done, spread over the top the whites
beaten with two table-spoons sugar, and brown in oven. A cup of
raisins may be added just before baking. Or, after boiling the rice
with the milk, eggs, and sugar, add a lump of butter and place a
layer of the rice, about an inch thick, in a buttered dish sprinkled
with bread-crumbs, then a layer of peaches (either fresh or canned),
repeating until dish is full, leaving rice for the last layer ; bake
slowly for half an hour, and when done, cover with the beaten whites,
as above. Or, after preparing the rice as above, add pine-apple,
chopped fine, or oranges, or dried cherries ; mix thoroughly, and
bake and finish as above. — Mrs. J. R. IF.,

RICE SNOW BALLS.

Boil one pint rice until soft in two quarts water with a tea-spoon
salt; put in small cups, and when perfectly cold place in a dish.
Make a boiled custard of the yolks of three eggs, one pint sweet
milk, and one tea-spoon corn-starch; flavor with lemon. When
cold, pour over the rice-balls half an hour before serving. This is
a very simple but nice dessert. — Miss Louise Skinner.

SAGO AND APPLE PUDDING.

Pare six apples and punch out the cores, fill holes with cinnamon
and sugar, using two tea-spoons cinnamon to a cup of sugar ; take

PUDDINGS AND SA UCES. 239

one table-spoon sago to each apple, wash it thoroughly and let soak
an hour in water enough to cover the apples, Dour water and sago
over the apples, and bake an hour and a half.

SUET PUDDING.

One cup molasses, one of sweet milk, one of suet chopped fine,
or half a cup melted butter, one of raisins, half cup currants, two
and a half cups flour, half tea-spoon soda ; mix well, salt and spice
to taste, and steam two hours. — Mrs. S. W. Case, Minneapolis, Minn.

APPLE TAPIOCA PUDDING.

To half tea-cup of tapioca, add one and one-half pints cold water,
let it stand on the fire till cooked clear, stirring to prevent burning,
remove, sweeten and flavor with wine and nutmeg; pour the tapi-
oca into a deep dish in which have been placed six or eight pared
and cored apples, bake until apples are done, and serve cold with
<;ream. — Mrs. S. C. Lee.

WHORTLEBERRY PUDDING.

One quart berries, pint molasses, cup milk, tea-spoon soda, one
pound and two ounces flour, one tea-spoon cloves, one of cinnamon,
•and one nutmeg; boil two and a half hours. — Mrs. Emma Fay.

GRANDMA THOMSON'S WHITE PUDDING.

Weigh equal quantities of best beef suet and sifted flour, shave
down suet and rub into fine particles with the hands, removing all
tough and stringy parts, mix well with the flour, season very
highly with pepper, salt to taste, stuff loosely in beef-skins (entrails
cleansed like pork-skins for sausage) $ half a yard or less in length,
secure the ends, prick every two or three inches with a darning-
needle, place to boil in a kettle of cold water hung on the crane ;
boil three hours, place on table until cold, after which hang up in a
cool place to dry; tie up in a clean cotton bag, and put away where
it it will be both dry and cool. When wanted for use, cut off the
quantity needed, boil in hot water until heated through, take out
and place before the fire to dry off and "crisp." The above was
considered an "extra" dish at all the "flax scutchings," "quilting
frolics," and "log rollings" of a hundred years ago.

The same by measure is as follows : One pint best beef suet to

240 SAUCES.

two pints flour; mix thoroughly, season very highly with pepper
and salt, sew up little sacks of cotton cloth half a yard long and
three inches wide, fill nearly full, put to boil in hot water, boil
from four to six hours; when done, take out, drain, let cool, hang
in a dry, cool place, and when wanted for table, cut off as much as
needed, put on hot water, boil until cooked through, take out, peel
off cloth, put in a pie-pan, set in oven to dry and brown. — Mrs,
E. T. Carson, Mt. Pleasant Farm.

SAUCES.

BUTTERLESS SAUCE.

Place one half a gill of milk in a pan in boiling water ; when
scalding put in half a pint of powdered sugar mixed with the yolks
of two eggs, stir until thick as boiled custard, take off; when cool
add flavoring. Just before serving mix the well-beaten whites

lightly with the sauce.

CIDER SAUCE.
Mix two table-spoons butter with an even table-spoon of flour;

stir in half a pint of brown sugar, and half a gill of boiled cider ;
add a gill of boiling water, mix well, let it simmer a few moments;
serve hot.

COCOA-NUT SAUCE.
Two table-spoons butter, cup of sugar, table-spoon of flour, milk

of one cocoa-nut, with a small piece grated.

CREAM SAUCE.

One tea-cup powdered white sugar, scant half tea-cup butter, half
tea-cup rich cream ; beat butter and sugar thoroughly, add cream,
stir the whole into half tea-cup boiling water, place on stove for a
few moments, stirring it constantly, take off and add flavoring.

COLD CREAM SAUCE.

Beat together one cup sugar and half cup butter, and add a cup
rich cream. Stir all to a cream, flavoring with vanilla or lemon, and
place where it will get very cold before serving. — Mrs. A. Wilson.

PLAIN CREAM SAUCE.
One pint cream, three table-spoons brown sugar, and half a small

nutmeg grated.

SAUCES. 241

EVERY-DAY SAUCE.

To one pint boiling water, add heaping tea-cup sugar, table-spoon
butter (see General Directions), pinch of salt, and table-spoon corn
gtarch dissolved in cold water ; season with nutmeg or vanilla, boil
half an hour, and if good and well cooked it will be very clear.
Or, to a table-spoon of currant jelly, add a table-spoon of hot
water; beat well and add to the above just before serving, omitting
all other flavoring. Or, add a tea-spoon of raspberry syrup.

FOAMING SAUCE.

Beat whites of three eggs to a stiff froth ; melt tea-cup of sugar
in a little water, let it boil, stir in one glass wine, and then the
whites of the three eggs; serve at once. — Mrs. Carrie Glazier, Chi-
cago, III.

JELLY SAUCE.

Melt one ounce of sugar and two table-spoons grape jelly over the
fire in a half pint of boiling water, and stir into it half a tea-spoon
corn starch dissolved in a half cup cold water, let come to a boil,
and it will be ready for use. Any other fruit jelly may be used

instead of grape.

LEMON SAUCE.

Two cups sugar, two eggs, juice and rind of two lemons; beat all
together, and just before serving add pint boiling water; set on
stove, and when at boiling point, serve. Never boil sauce after
adding lemon, as it makes it bitter. Some add one-third cup .but-
ter and table-spoon corn starch.

MAPLE SUGAR SAUCE.

Melt over a slow fire, in a small tea-cup of water, half a pint
maple sugar; let it simmer, removing all scum; add four table-
spoons butter mixed with a level tea-spoon flour, and one of grated
nutmeg ; boil for a few moments, and serve with boiled puddings.
Or, make a ' ' hard sauce " of one table-spoon butter to two of sugar.

MINNEHAHA SAUCE.

Beat, in a two quart bowl, four table-spoons butter and two
thirds pint brown sugar, to a cream, with a wooden spoon ; then

add four table-spoons sweet cream, then the juice and grated rind
16

242 SAUCES.

of a large lemon ; place the bowl on top of the tea-kettle half full
of boiling water ; when melted to a thick creamy froth, serve.

ORANGE HARD SAUCE.

Select a thin orange, cut the skin into six equal parts, by cutting
through the skin at the stem end and passing tne knife around the
orange to nearly the blossom end ; loosen and turn each piece down
and remove the orange. Extract juice and mix it with yellow sugar
(prepared by dropping a drop or two of "gold coloring" on white
sugar while stirring it) till a ball can be formed, which place inside
the orange-peel and serve. The "gold coloring" may be omitted.
Lemon sauce may be made in the same way.

PINE-APPLE SAUCE.

Mix two table-spoons butter and four heaping table-spoons sugar
(some add white of an egg), flavor with pine-apple (or any other
flavoring), form a pyramid, and with a tea-spoon shape it like
a pine-apple. Or, to a grated pine-apple add a very little water,
simmer until quite tender, mix with it, by degrees, half its weight
in sugar, boil gently for five minutes, and serve.

STRAWBERRY SAUCE.

Half tea-cup of butter, one and a half tea-cups of sugar, and one
pint of strawberries mashed till juicy. (Canned berries may be
substituted for fresh ones). Beat the butter and sugar to a cream;
then stir in the berries and the beaten white of an egg.

VINEGAR SAUCE.

One and a half cups sugar, one and a half table-spoons flour in a
little water, two table-spoons vinegar, quarter of a grated nutmeg,
and a pinch of salt; pour over this one and a half pints boiling
water, and boil ten minutes; just before taking from stove add one
dessert-spoon of butter. — Mrs. G. W. Collins, Urbana.

WHIPPED CREAM SAUCE.

Whip a pint of thick sweet cream, add the beaten whites of
two eggs, sweeten to taste; place pudding in center of dish, and
surround with the sauce ; or pile up in center and surro and with
molded blanc-mange, or fruit puddings. — Mrs. Geo. Bever, Cedar
Rapids, la.

PRESERVES.

Preserves, to be perfect, must be made with the greatest care.
Economy of time and trouble is a waste of fruit and sugar. The
best are made by putting only a small amount of fruit at a time
in the syrup, after the latter has been carefully prepared and clar-
ified, and the fruit neatly pared. Peel peaches, pears, quinces and
apples, and throw into cold water as you peel them to prevent their
turning dark. It is difficult to watch a large quantity so as to
insure its being done to a turn.

The old rule is " a pound of sugar to pound of fruit ; " but since
the introduction of cans, three-quarters of a pound of sugar to a
pound of fruit is sufficient, and even less is sometimes used, the
necessity for an excess of sugar having passed away, as preserves
may be less sweet, with no risk of fermentation, if sealed. Either
tin or glass cans may be used, care being taken to make the sealing
perfect.

Quinces, pears, citrons, watermelon-rinds, and many of the smaller
fruits, such as cherries, currants, etc., harden when put, at first,
into a syrup made of their weight of sugar. To prevent this they
should be cooked till tender in water, or in a weak syrup made
from a portion only of the sugar, adding the remainder afterward.
In preserving fruits, such as apples, peaches, tomatoes, plums and
strawberries, and other fruits, which are likely to become too soft in
cooking, it is a good plan to pour the hot syrup over the fruit, or to
strew over it a part or all the sugar, and allow it to stand a few
hours ; by either method the juice is extracted, and the fruit hard-

(243)

244 PRESER VES.

ened. Another approved method of hardening fruit is to skim it
out of syrup after cooking a few minutes, and lay it in the hot sun
two or three hours, and then pour over it the boiling syrup. Long
protracted boiling destroys the pleasant natural flavor of the pruit,
and darkens it.

Preserves should boil gently to avoid the danger of burning, and
in order that the sugar may thoroughly penetrate the fruit. A good
syrup is made in the proportion of half pint water to a pound of
sugar. Use loaf or granulated sugar. Put the sugar and water
over the fire in a porcelain kettle, and, just before it boils, stir in
the white of an egg beaten lightly with two table-spoons water ; and,
as it begins to boil, remove the scum with great care ; boil until no
more scum arises, and then add fruit. Or the white of the egg
may be mixed thoroughly with the dry sugar in the kettle, and the
boiling water poured over, when all impurities will immediately rise
to the surface with the egg, then boil slowly, or rather simmer, until
the preserves are clear. Take out each piece with a skimmer and
lay on a flat dish to cool, or else put in the jars at once. Stew the
syrup, skimming off the scum which rises, until it "ropes" from the
spoon. If the preserves are already in the jar pour the syrup over
them and seal ; if on dishes, return them to the syrup and boil up
once before putting up. This is merely a matter of choice, and we
have never found any difference in the results of the two methods.
Preserves may be made from canned fruit (and some prefer to do
this rather than make in the hot season), using less sugar than the
rule. When preserving canned peaches or apples, it is an improve-
ment to add a few sliced oranges or lemons. When berries or small
fruits are done, take up with a little strainer, and place in cans;
if a cup is used, it is impossible to free them from the syrup.

Marmalades, or the different butters, will be smoother and better
flavored, and will require less boiling, if the fruit (peaches, quinces,
oranges and apples make the best) is well cooked and mashed before
adding either sugar or cider. It is important to stir constantly with
an apple -butter stirrer.

In making either preserves or marmalades, follow the directions
as regards kettle, sugar, and putting up, already given for jellies
and jams, covering at once, but not putting away till cold. When

PRESER VES. 245

preserves are candied, set jar in kettle of cold water, and let
boil for an hour ; or put them in a crock kept for that purpose,
set in oven and boil a few minutes, watching carefully to pre-
vent burning. When specks of mold appear, take them off
carefully, and scald preserves as above directed.

Dried fruits are much better and require less boiling, if clean soft
water is poured over them and allowed to stand over night. In the
morning boil until tender in the water, sweetening five minutes
before removing from the stove.

To dry corn or fruits nicely, spread in shallow boxes or box cov-
ers, and cover with mosquito netting to prevent flies reaching them.
When dry, put up in jars and cover closely, or in paper sacks.
Dried peaches are better when halved and the cavities sprinkled
Tvith sugar in drying. The fruit must be good, however, as poor
fruit can not be redeemed by any process. Another excellent way
is to dry them in the oven, arid, when about half done, place in a
crock a layer of peaches alternately with a layer of sugar. Cherries
and currants are excellent dried as follows: Put in jars first a layer
of fruit, then a layer of sugar, in the proportion of half a pound
sugar to pound of fruit, let stand over night, place them to boil,
skimming off all scum, let boil ten or fifteen minutes, skim out and
spread on dishes to dry in the sun, or by the fire, turning frequently
until dry ; then place on pans in oven, stirring with the hand often
until the heat is too great to bear. They may then be packed in
jars with sugar, or put away in paper sacks, or stone crocks with a
cloth tied close over the top, and are an excellent substitute for
raisins in puddings or mince-pies.

The secret of keeping dried fruit is to exclude the light, and to keep
in a dry and cool place. Paper sacks, or a barrel or box lined with
p-iper, are secure against moths. Reheating fruit makes it dark in
color, and impairs its flavor. Always fill a fruit-can, and keep for
present use, to avoid opening the large jars often.

APPLE PRESERVES.

Take three-quarters of a pound sugar to each pound apples; make
a syrup of the sugar and water in which root ginger (bruised and

246 PRESERVES.

tied in a bag) has been boiled until the strength is well extracted,
add a little lemon-juice or sliced lemon, skim off all scum, and boil
in the syrup a few apples at a time, until they are transparent, and
place in jar. When all are done, boil the syrup until thick, pour,
boiling hot, over the apples, and cover closely. Well-flavored fruit,
not easily broken in cooking, should be used. The ginger may be
omitted if disliked.

CARROT SWEETMEATS.

Boil small fine-grained carrots in water till tender ; peel and grate,
add sugar, slips of citron, spices if preferred, and wine ; simmer
slowly together and put away in jars. Very wholesome for chil-
dren and very much liked. The juice from any canned fruit sold
would take the place of the simple wine used here — the alcoholic
mixtures sold in America being utterly unfit for household con-
sumption.— Mrs. S. Williston, Heidelberg, Germany.

CHERRY PRESERVES.

Choose sour ones — the early Richmond is good — seed all very
carefully, allow an amount of sugar equal to the fruit; take half
the sugar, sprinkle over the fruit, let stand about an hour, pour into
a preserving-kettle, boil slowly ten minutes, skim out the cherries,
add rest of sugar to the syrup, boil, skim and pour over the cher-
ries ; the next day drain off the syrup, boil, skim if necessary, add
the cherries, boil twenty minutes, and seal up in small jars. — Mrs.

J. M. Southard.

CITRON PRESERVES.

Pare off rind, seed, cut in thin slices two inches long, weigh, and
put in preserving kettle writh water enough to cover ; boil one hour,
take out the melon, and to the water in kettle add as much sugar
as there is melon by weight, boil until quite thick, replace melon,
add two sliced lemons to each pound of fruit, boil twenty minutes,
take out, boil syrup until it is very thick molasses, and pour it over
the fruit. — Mrs. J. H. Robinson,

FIG PRESERVES.

Gather fruit when fully ripe, but not cracked open ; place in a
perforated tin bucket or wire basket, and dip for a moment into a
deep kettle of hot and r^oderately strong lye (seme prefer letting

PRESERVES. 247

them lie an hour in lime-water and afterwards drain) ; make a syrup
in proportion of one pound sugar to one of fruit, and when the figs
are well drained, put them in syrup and boil until well cooked ;
remove, boil syrup down until there is just enough to cover fruit ;
put fruit back in syrup, let all boil, and seal up while hot in glass
or porcelain jars. — Ex-Gov. Stearns, Florida.

GRAPE PRESERVES.

Pick grapes from the stems, pop pulps from the skins, doing two
at a time, one in each hand between the thumb and forefinger. Put
pulp in a porcelain kettle and stew gently until the seeds are loosen-
ed ; then strain and rub it through a sieve, weigh it with the skins,
and to every pound of this allow one pound of granulated sugar.
Put skins and juice in kettle, cover closely, and cook slowly until
the skins are tender ; while still boiling add the sugar, and move the
kettle back, as it must not boil again ; keep very hot for fifteen
minutes, then, seeing that the sugar is thoroughly dissolved, pour
the fruit in cans, and screw down the covers as soon as possible.

PEAR PRESERVES.

Pare, cut in halves, core and weigh (if hard, boil in water until
tender, and use the water for the syrup), allow three-quarters
pound sugar for each pound fruit, boil a few moments, skim, and
cool ; when hike-warm add pears, and boil gently until syrup has
penetrated them and they look clear ; some of the pieces will cook
before the rest, and must be removed ; when done, take out, boil
down syrup a little and pour over them ; a few cloves stuck here
and there in the pears add a pleasant flavor. Put in small jars
with glass or tin tops, and seal with putty. — Miss Florence Williams.

PEACH PRESERVES.

Take any fine peaches that do not mash readily in cooking, pare
carefully and remove pits ; take sugar equal in weight to fruit,
(or if to be sealed, three-quarters pound sugar to the pound of fruit),
and water in proportion of a half pint to each pound of sugar.
Boil pits in the water, adding more as it evaporates, to keep the
proportion good, remove pits, add the sugar, clarify, and when the
scum ceases to rise, add the fruit, a small quantity at a time ; cook
slowly about ten minutes, skim out into a jar, add more, and so on

248 PRESERVES.

until all are done, and then pour the boiling syrup over all. The
next day drain off and boil syrup a few minutes only, and pour back,
repeating daily until the fruit looks clear. Two or three times is
generally sufficient. The last time put up the preserves in small jars,
and secure with paper as directed for jellies. If to be sealed in cans,
the first boiling is sufficient, after which put into cans and seal im-
mediately. The latter plan is preferable, as it takes less trouble
and less sugar, while the natural flavor of the fruit is better re-
tained. Many think peach preserves much nicer if made with
maple sugar. Clingstone peaches are preserved in the same way
whole, except that they must be put on in clear water and boiled
until so tender that they may be pierced with a silver fork before

adding the sugar.

PLUM PRESERVES.

Allow equal weights sugar and plums ; add sufficient water to
the sugar to make a thick syrup, boil, skim, and pour over the
plums (previously washed, pricked and placed in a stone jar), and
cover with a plate. The next day drain off syrup, boil, skim, and
pour in over plums ; repeat this for three or four days, place plums
and syrup in the preserving-kettle, and boil very slowly for half an
hour. Put up in stone jars, cover with papers like jellies, or seal
in cans. — Mrs. J. H. Shearer.

PLUM SWEETMEATS.

When Damson plums are perfectly ripe, peel and divide them,
taking out the stones ; put them over a gentle heat to cook in their
own juice ; when soft rub them through a sieve, and return to
the stove, adding just enough sugar to sweeten, a little cinnamon,
and, when nearly done, wine in quantity to suit the taste. This is
done more to keep the sweetmeats than for the flavor, as self-sealing
cans are not used here, and all preserves are pasted up with the
white of eggs. The common wine of the country is thin and sour
and is much used in cookery. — Mrs. L. S. Wttliston, Heidelberg,

Germany.

QUINCE AND APPLE PRESERVES.

Take equal weights of quinces and sugar, pare, core, leave whole
or cut up, as preferred, boil till tender in water enough to cover,
carefully take out and put on a platter, add sugar to the water,

PRESERVES. 249

replace fruit and boil slowly till clear, place in jars and pour syrup
over them. To increase the quantity without adding sugar, take
half or two-thirds in weight as many fair sweet apples as there are
quinces, pare, quarter, and core; after removing quinces, put apples
into the syrup, and boil until they begin to look red and clear, and
are tender; place quinces and apples in jar in alternate layers, and
cover with syrup. For the use of parings and cores, see " Quince
Jelly." Apples alone may be preserved in the same way.

STRAWBERRY PRESERVES.

Put two pounds of sugar in a bright tin-pan over a kettle of
boiling water, and pour into it half a pint of boiling water; when
the sugar is dissolved and hot, put in fruit, and then place the pan
directly on the stove or range ; let boil ten minutes or longer if the
fruit is not clear, gently (or the berries will be broken) take up writh
a small strainer, and keep hot while the syrup is boiled down until
thick and rich; drain off the thin syrup from the cans, ancf pour
the rich syrup over the berries to fill, and screw down the tops im-
mediately. The thin syrup poured off may be brought to boiling,
and then bottled and sealed, to be used for sauces and drinks.

TOMATO PRESERVES.

Scald and peel carefully small perfectly-formed tomatoes, not
too ripe (yellow pear-shaped are best), prick with a needle to pre-
Tent bursting, add an equal amount of sugar by weight, let lie over
night, then pour off all juice into a preserving-kettle, and boil until
it is a thick syrup, clarifying with white of an egg ; add tomatoes
and boil carefully until they look transparent, A piece or two of
root-ginger, or one lemon to a pound of fruit sliced thin and cooked
with the fruit, mav be added.

WATERMELON PRESERVES.

Pare off outside green rind, cut in pieces two inches long, weigh,
throw into cold water, skim out, add a heaping tea-spoon each of
salt and pulverized alum to two gallons of rinds, let stand until salt
and alum dissolve, fill the kettle with cold water, and place on top
•of stove where it will slowly come to boiling point, covering with a
large plate so as to keep rinds under; boil until they can be easily
pierced with a fork, drain them from the water, and put into a syrup

250 PRESERVES.

previously prepared as follows : Bruise and tie in a muslin bag four
ounces of ginger-root, and boil in two or three pints of water until
it is strongly flavored. At the same time boil in a little water
until ten ler, in another pan, three or four sliced lemons; make a>
syrup of the sugar and the water in which the lemons and the gin-
ger-root were boiled, add the rinds and slices of lemon to this and
boil slowly half to three-quarters of an hour. Citrons may be pre-
pared in the same way, by paring, coring and slicing, or cutting
into fanciful shapes with tin cutters made for the purpose.

APPLE BUTTER.

Boil one barrel of new cider down half, peel and core three
bushels of good cooking apples ; when the cider has boiled to half
the quantity, add the apples, and when soft, stir constantly for
from eight to ten hours. If done it will adhere to an inverted
plate. Put away in stone jars (not earthen ware), covering first
with writing-paper cut to fit the jar, and press down closely upon
the apple butter ; cover the whole with thick brown paper snugly
tied down. — Miss Sarah Thomson, Delaware.

EGG BUTTER.

Boil a pint of molasses slowly about fifteen or twenty minutes,,
stirring to prevent burning, add three eggs well beaten, stirring
them in as fast as possible, boil a few minutes longer, partially coolt
and flavor to taste with lemon. — Mrs. Colbert, Broadway.

LEMON BUTTER.

Tea-cup white sugar, three eggs, butter the size of half an egg?,
beat well together ; add juice and grated rind of one large lemon,,
place in a pan set in a kettle of hot water, stir well until thick.
This may be made up in quantity, kept for a long time in bottles
or jars, and used as needed for filling tarts, etc.

PUMPKIN BUTTER.

Take the seeds out of one pumpkin, cut in small pieces and boil
soft ; take three other pumpkins, cut them in pieces and boil them
soft, put them in a coarse bag and pre^s out juice; add juice to
first pumpkin, and let boil ten hours or more, to become of the
thickness of butter; stir often. If the pumpkins are frozen, the?
juice will come out much easier.

PRESERVES. 251

PIE-PLANT BUTTER.

Allow one pound of sugar to each pound of peeled and cut up
rhubarb ; let the rhubarb and sugar simmer gently for an hour, or
more if the rhubarb is old and tough. This is a nice preserve, and
children should be encouraged to eat it during the winter.

ORANGE MARMALADE.

Twelve pounds sour oranges, twelve pounds crushed sugar ; wash
the oranges and pare them as you would apples ; put the peel in a
porcelain-lined kettle with twice its bulk or more of cold water;
keep it covered, and boil until perfectly tender; if the water boils
away, add more ; the peel is generally very hard, and requires
several hours boiling ; cut the oranges in two crosswise, and squeeze
out the juice and the soft pulp, have a pitcher with a strainer in the
top, place in a two-quart bowl, squeeze the thin juice and seeds in
the strainer and the rest with the pulp in the bowl, drawing the
skin as you squeeze it over the edge of the tin strainer, to scrape off
the pulp, then pour all the juice and pulp on the sugar; the white
skins must be covered with three quarts of cold water, and boiled
half an hour, drain the water on the sugar, put the white skins in
the colander, four or five together, and pound off the soft part, of
Which there must be in all two pounds and four ounces, put this with
the sugar and juice ; when the peel is tender drain it from the water,
end choose either of these three modes: Pound it in a mortar, chop
it in a bowl, or cut it in delicate shreds with a pair of scissors. There
is still another way, which saves the necessity of handling the peel
;after it is boiled ; it is to grate the yellow rind from the orange, then
tie it in a muslin bag, and boil until soft, which you can tell by
rubbing a little of it between the thumb and finger ; it is then ready
for the other ingredients; put the whole in a porcelain kettle, or in
a bright tin preserving-pan, and boil about an hour; when it begins
to thicken it must be tried occasionally, bv letting a little cool in a

w / *•

spoon laid on ice. To prevent its burning, pass the spoon often over
the bottom of the kettle ; when it is thick as desired put it in tum-
blers and cover with paper. — Mrs. ElizabeOi S. Miller in " In Hie

Kitchen"

PEACH MARMALADE.

Choose ripe, well-flavored fruit, and it is well to make with pre.

252 PRESERVES.

serves, reserving for marmalade those that are too soft. The flavor
is improved by first boiling the pits in the water with which the
syrup is to be made. Quarter the peaches and boil thirty minutes
before adding sugar, stirring almost constantly from the time the
peaches begin to be tender ; add sugar in the proportion of three-
fourths pound sugar to one pound fruit, continue to boil and stir
for an hour longer, and put up in jars, pressing paper over them as

directed for jellies.

QUINCE MARMALADE.

Pare, quarter and core quinces, cut in little squares, measure
and allow an equal amount of sugar ; place the fruit in a porcelain
kettle with just water enough to cover, boil till tender, and skim
out carefully ; make a syrup of the sugar and the water in which
the quinces were boiled, let come to boiling point, skim well, and
drop the quinces gently in ; boil fifteen minutes and dip out care-
fully into jelly-bowls or molds. The syrup forms a jelly around
the fruit so that it can be turned out on a dish, and is very palat-
able as well as ornamental. In this way quinces too defective for
preserves may be used. — Mrs. Mary A. Cooper.

DRIED APPLE SAUCE.

Look over, wash thoroughly and soak fifteen minutes in clean
warm water ; drain, cover Avith cold soft water, place on the stove,,
let boil slowly two to four hours, mash fine, swreeten, and season,
with cinnamon very highly. Never add sugar until about five min-
utes before removing from the stove, otherwise the fruit will be tough-
ened and hardened. Follow the same directions in preparing dried
peaches, only do not mash or season so highly. Cook in porcelain,
without stirring. A few raisins added improve the apple sauce.

BOILED CIDER APPLE SAUCE.

Pare, quarter and core apples sufficient to fill a gallon porcelain
kettle, put in it a half gallon boiled cider, let it boil. Wash the
apples and put in kettle, place a plate over them, and boil steadily
but not rapidly until they are thoroughly cooked, testing by taking
one from under the edge of the plate with a fork. Do not remove
the plate until done, or the apples will sink to the bottom and
burn. Apples may be cooked in sweet cider in the same way.—
Mrs. W. W. W.

PRESERVES. 253

PRESERVED CITRON.

Boil the citron in water until it is clear and soft enough to be
easily pierced with a fork ; take out, put into a nice syrup of sugar
and water, and boil until the sugar has penetrated it. Take out
and spread on dishes to dry slowly, sprinkling several times with
powdered sugar, and turning until it is dried enough. Pack in
jars or boxes with sugar between the layers. — Mrs. I. N. Seem,
Bourbon Co., Ky.

TOMATO FIGS.

Scald and skin pear-shaped (or any small-sized) tomatoes, and to
eight pounds of them add three pounds brown sugar ; cook without
water until the sugar penetrates and they have a clear appearance,
take out, spread on dishes, and dry in the sun, sprinkling on a little
syrup while drying ; pack in jars or boxes, in layers with powdered
sugar between. Thus put up they will keep for any length of time,
and are nearly equal to figs. Peaches may be preserved in the
same way. — Mrs. John Samuels, Covington, Ky.

DRIED CURRANTS (OR CONSERVE).

One pint sugar to a pint of stemmed ripe currants ; put them
together in a porcelain kettle, a layer of currants at the bottom;
^vhen the sugar is dissolved, let them boil one or two minutes, skim
from the syrup, and spread on plates to dry in a partly cooled oven.
Boil the syrup until thickened, pour it over the currants, and dry
it with them. Pack in jars and cover closely. Blackberries may
be dried in the same manner. An economical way of making jelly
is to boil liquid, skimming well, after currants are taken out, until
it becomes jelly, and then put away in jelly glasses. — Mrs. H. A., Va.

PINE-APPLE PRESERVES.

Wash fruit, and boil without paring until tender ; take out, pare
and slice lengthwise, leaving out the hard center. Pour a syrup
(using a pound of sugar to one of fruit), boiling hot, over pine-
apples, and let stand until the next morning. Pour off syrup,
boil until nearly thick enough, then add fruit, and boil fifteen or
twenty minutes.

PICKLES.

In making pickles use none but the best cider vinegar, and boil
in a porcelain kettle — never in metal. A lump of alum size of a
small nutmeg, to a gallon of cucumbers, dissolved and added to the
vinegar when scalding the pickles the first time, renders them crisp
and tender, but too much is injurious. Keep in a dry, cool cellar,
in glass or stoneware ; look at them frequently and remove all soft
ones ; if white specks appear in the vinegar, drain off and scald,
adding a liberal handful of sugar to each gallon, and pour again
over the pickles ; bits of horse-radish and a few cloves assist in pre-
serving the life of the vinegar. If put away in large stone jars,
invert a saucer over the top of the pickles, so as to keep them well
under the vinegar. The nicest way to put up pickles is bottling,
sealing while hot, and keeping in a cool, dark place. Many
think that mustard-seed improves pickles, especially chopped,
bottled, and mangoes, but use it, as well as horse-radish and
cloves, sparingly. Never put up pickles in any thing that
has held any kind of grease, and never let them freeze. Use
an oaken tub or cask for pickles in brine, keep them well under, and
have more salt than will dissolve, so that there will always be plenty
at the bottom of the cask. The brine for pickles should be strong
enough to bear an egg ; make it in the proportion of a heaping pint
of coarse salt to a gallon of water. Use coarse salt, and test pickles
by tasting before putting on vinegar (they should be of a pleasant
saltness) ; if not salt enough, add salt to brine and allow them to
stand until they have acquired the proper flavor ; if too salt, cover
with weak vinegar, and let stand for two or three days, drain, add-
ing strong vinegar, either hot or cold according to recipes, and finish
as directed. In the case of kegs of cucumbers kept in brine for
a long time, to be used when needed, it is better to err in using too
much salt, as this may be corrected by adding the weak vinegar,
but if not sufficiently salted the pickles will be insipid. In scalding

(254)

PICKLES. 255

cucumber pickles to green them, some use cabbage leaves, covering
bottom, sides, and top of kettle. A medium spicing for a quart of
pickles is a level tea-spoon of peppercorns (whole black peppers) ,
the same of allspice, a table-spoon of broken stick cinnamon, half a
tea-spoon of cloves, mustard seed, or horse-radish chopped fine, and
one piece of ginger root, an inch long. If ground cayenne pepper
is used instead of whole peppers, an eighth of a tea-spoon is enough.
A better substitute for peppercorns is garden-peppers cut in rings,
in proportion of two rings of green and one of red without seeds, or
a level tea-spoon, when finely chopped, to a quart of pickles. These
proportions may be increased or decreased to suit the taste, taking
care not to put in so much of any one as to make its flavor pre-
dominate. Ginger is the most wholesome of the spices. Cloves are
the strongest, mace next, then allspice and cinnamon, and, of course,
less of the stronger should be used. Pickles are not famous for
wholesome qualities, even when made with the greatest care, but if
they must be eaten, it is best to make them at home. Those sold
in market are often colored a beautiful green with sulphate of cop-
per, which is a deadly poison, or are cooked in brass or copper ves-
sels, which produces the same result in an indirect way. Scalding
or parboiling articles to be pickled makes them absorb the vinegar
more easily, but does not add to their crispness. Before putting
them in vinegar, after parboiling, they should be cold and perfectly
dry. Always use strong vinegar, or the pickles will be insipid, and
it should be scalding hot when poured on, as raw vinegar becomes-
ropy and does not keep well. As heating weakens it, vinegar for
pickles should be very strong, and should only be brought to boiling
point, and immediately poured on pickles. Keep pickles from the
air, and see that the vinegar is at least two inches over the top of
pickles in the jar. A dry wooden spoon or ladle should be used in
handling pickles, and is the only one that should touch pickles in the
jars. If the vinegar loses its strength it should be replaced by good,
poured over scalding hot.

PICKLED ARTICHOKES.

Rub off outer skin with a coarse towel, and lay in salt water for
a day, drain and pour over them cold spiced vinegar, adding a tea-
epoonful of horse-radish to each jar.

256 PICKLES.

BEAN PICKLES.

Pick green beans of the best variety, when young and tender,
tstriug, and place in a kettle to boil, with salt to taste, until they
can be pierced with a fork, drain well through a colander, put in a
stone jar, sprinkle with cayenne pepper, and cover with strong cider
vinegar; sugar may be added if desired.

BOTTLED PICKLES.

Wash and wipe a half bushel of medium-sized cucumbers, suit-
able for pickling, pack close in a stone jar, sprinkle over the top one
pint of salt, pour over a sufficient quantity of boiling water to cover
them, place a cloth over the jar, and let stand until cold (if pre-
pared in the evening, let stand all night), drain off the water, and
place the pickles on stove in cold virj^ar, let them come to a boil,
take out, place in a stone jar, and^cover with either cold or hot
vinegar. They will be ready for use in a few days, and are excel-
lent. It is an improvement to add a few spices and a small quan-
tity of sugar.

To bottle them, prepare with salt and boiling 'water as above,
drain (when cold), and place a gallon at a time on a stove in enough
•cold vinegar to cover level (need not be very strong), to which a
lump of alum about the size of a small hickory-nut (too much is
iujurious) has been added. Have on stove, in another kettle, a
gallon of the very best cider vinegar, to which add half a pint of
brown sugar ; have bottles cleansed and placed to heat on stove in
a large tin-pan of cold water; also have a tin cup or small pan
•of sealing-wax heated ; on table, have spices prepared in separate
dishes, as follows: Green and red peppers sliced in rings; horse-
radish roots washed, scraped, and cut in small pieces, black and
yellow mustard seed (or this may be left out), each prepared by
sprinkling with salt and pouring on some boiling water, which let
stand fifteen minutes and then draw off; stick cinnamon washed free
from dust, and broken in pieces, and a few cloves. When pickles
come to boiling point, take out and pack in bottles, mixing with them
the spices (use the cloves, horse-radish and mustard seed, sparingly);
put in a layer of pickles, then a layer of spices, shaking the bot-
ties occasionally so as to pack tightly ; when full cover with the

PICKLES, 257

boiling hot vinegar from the other kettle (using a bright funnel and
bright tin cup), going over them a second time and filling up, in
order to supply shrinkage, for the pickles must be entirely cov-
ered with the vinegar. Put in the corks, which should fit very
snugly, lift each bottle (wrap a towel around it to prevent burn-
ing the hands), and dip the corked end into the hot sealing-wax:
proceed in this manner with each bottle, dipping each a second
time into the wax so that they may be perfectly secure. If corks
seem too small, throw them in boiling water ; if too large, pound
the sides with a hammer. The tighter they fit in the bottles the
better for the pickles. Glass cans, the tops or covers of which have
become defective, can be used by supplying them with corks.
Pickles thus bottled are far more wholesome than, and are really
superior to, the best brand of imported pickles, and, by having
materials in readiness, prepared as directed, the process is neither
difficult nor tedious. It requires two persons to successfully bot-
tle pickles. — Mrs. Florence W. Hush, Minneapolis.

CHOW CHOW PICKLES.

Let two hundred small cucumbers stand in salt and water closely
covered for three days. Boil for fifteen minutes in half a gallon
best cider vinegar, one ounce white mustard seed, one of black
mustard seed, one of juniper berries, one of celery seed (tying each
ounce separately in swiss bags), one handful small green peppers,
two pounds sugar, a few small onions, and a piece alum half the
size of a nutmeg ; pour the vinegar while hot over the cucumbers,
let stand a day, repeating the operation three or four mornings.
Mix one-fourth pound mustard with the vinegar, pour over cucum-
bers, and seal up in bottles. — Mrs. Ada Estelle Bever.

CHOW CHOW.

One peck of green tomatoes, half peck string beans, quarter peck
small white onions, quarter pint green and red peppers mixed, two
lanre heads cabbage, four table-spoons white mustard seed, two of
white or black cloves, two of celery seed, two of allspice, one small
box yellow mustard, pound brown sugar, one ounce of turmeric; slice
the tomatoes and let stand over nio-ht in brine that will bear an

egg ; then squeeze out brine, chop cabbage, onions and beans, chop
17

258 PICKLES.

tomatoes separately, mix with the spices, put all in porcelain "k
cover with vinegar, and boil three hours.

CAULIFLOWER PICKLES.

Choose such as are fine and of full size, cut away all th« leaves,
and pull away the flowers by bunches; soak i*. brine that will float
an egg for two days, drain, put in bottles with whole black pepper,
allspice, and stick cinnamon ; boil vinega*-, and with it mix mustard
smoothly, a little at a time and just t'nick enough to run into the
jars, pour over the cold cauliflowfe*- and seal while hot. An equal-
quantity or less of small white c^iions, prepared as directed in recipe
for onion pickles, may be added before the vinegar is poured over.

CELERY PICKLES.

Put together in a porcelain-lined kettle two quarts chopped white
cabbage, two quarts Chopped celery, three quarts vinegar, half ounce
each of crushed wliite ginger root and turmeric, fourth pound white
mustard seed, two table-spoons salt, five of sugar; cook slowly sev-
eral hours uk<il cabbage and celery are tender.

CUCUMBER PICKLES.

Cover foe bottom of cask with common salt ; gather the cucum-
bers every other day, early in the morning or late in the evening,
as K. does not injure the vines so much then as in the heat of the
day ; cut the cucumbers with a short piece of the stem on, carefully
laying them in a basket or pail so as not to bruise ; pour cold water
over and rinse, being careful not to rub off the little black briers, or
in any way to bruise them, as that is the secret of keeping them
perfectly sound and good for any length of time. Lay them in a
eask three or four inches deep, cover with salt, and repeat the
operation until all are in ; pour in some water with the first layer-
after this the salt will make sufficient brine. Now spread a cloth
over them, then a board with a stone on it. When a new supply
of cucumbers is to be added, remove stone, board and cloth, wash
them very clean, and wipe every particle of scum from the top of
the pickles and the sides of the cask; throw away any soft ones,
as they will spoil the rest; now put in the fresh cucumbers, layer-
by layer, with salt to cover each iayer. When cask is nearly full,
cover with salt, tuck cloth closely around the edges, placing the
board and weight on top ; cover cask closely, and the pickles will be

• PICKLES. 259

.perfect for two or three years. Cucumbers must always be put in
the salt as soon as picked from the vines, for if they lie a day or
two they will not keep. Do not be alarmed at the heavy scum
that rises on them, but be careful to wash all off the board and
-cloth. When wanted for pickling, take off weight and board, care-
fully lift cloth with scum on it, wash stone, board and cloth clean,
and wipe all scum off the cucumbers and sides of cask, take out
as many as are wanted, return the cloth, board and weight, and
cover closely. Place the cucumbers in a vessel large enough to
.hold two or three times as much water as there are pickles, cover
with cold water (some use hot), change the water each day for three
days, place the porcelain kettle on the fire, fill half full of vine-
.gar (if vinegar is very strong add half water), fill nearly full of
cucumbers, the largest first and then the smaller ones, put in a
lump of alum the size of a nutmeg, let come to a boil, stirring with
.a wire or wooden spoon so as not to cut the cucumbers ; after boil-
ing one minute, take out, place in a stone jar, and continue until
all are scalded, then pour over them cold vinegar. In two or three
days, if the pickles are too salt, turn off the vinegar and put on
fresh, add a pint of brown sugar to each two gallons pickles, a pod
or two of red pepper, a very few cloves, and some pieces of horse-
radish. The horse-radish prevents a white scum from rising.

CHOPPED PICKLES.

Take a peck green tomatoes, wash clean, cut away a small piece
from each end, slice and place in a large wTooden bowl, chop fine,
place in a crock and mix salt with them (half pint to a peck), let
stand twenty-four hours, and drain thoroughly ; take twice or three
limes as much cabbage as there is chopped tomatoes, chop fine, mix
salt in same proportions, add enough water to make moist, and let
stand same time as tomatoes; drain, place again in separate jars,
cover each with cold weak vinegar; after twenty-four hours drain cab-
bage well, pressing hard to extract all the juice; place tomatoes and
the vinegar in a porcelain kettle and let them boil for three minutes,
-stirring all the time, pour out, and when cold, place in a towel
and wring and press until perfectly dry; now mix tomatoes and
cabbage together, take a double handful at a time, squeeze as tightly
as possible, and place in a dry crock; take the stone jar in which

260 PICKLES.

they are to be pickled, place in it a layer of tomatoes and cab-
bage, scatter over with chopped peppers, whole mustard seed, and
horse-radish, then another layer of tomatoes and cabbage, next spice,
and so on until jar is almost full, occasionally sprinkling with cay-
enne pepper; cover with strong cider vinegar, to each gallon of
which a tea-cup of sugar has been added. Place a saucer or pieces
of broken china on the pickles to keep them under the vinegar. If
a white scum rises, drain off vinegar, boil, skim, and pour hot over
the pickles. Prepare mustard, peppers, and horse-radish, as follows:
Take three green or ripe garden peppers (four table-spoons when
chopped), cut in two, place in salt water over night, the next morn-
ing drain and chop quite fine ; to two table-spoons mustard-seed add
salt-spoon salt, pour in boiling water, let stand fifteen minutes and
drain; two table-spoons horse-radish chopped fine. Tomatoes and
onions are excellent prepared in the same way. For sliced pickles,
take cucumbers and onions, or tomatoes and onions, and slice and
prepare as above. — Mrs. W. W. W.

MANGOES.

Select green or half grown muskmelons ; remove a piece the
length of the melon, an inch and a half wide in the middle and
tapering to a point at each end ; take out seeds with a tea-spoon,
secure one end of each piece to its own melon by a stitch made with
a needle and white thread. Make a brine of salt and cold water
strong enough to float an egg, pour it over them, and after twenty-
four hours take them out. For filling, use chopped tomatoes and
chopped cabbage prepared as in "Chopped Pickles," small cucum-
bers, small white onions, and nasturtium pods, each prepared by
remaining in salt water in separate jars twenty-four hours; add also
green beans boiled in salt water until tender. For spice, use cin-
namon-bark, whole cloves, chopped horse-radish, cayenne pepper,
mustard seed, the latter prepared as directed in " Chopped Pickles."
Prepare three or four times as much cabbage and tomatoes as of
other articles, as any part left over may be placed in jar with vin-
egar poured over, and is ready for the table. Use one, or, if small,
two cucumbers, two or three onions, and the same quantity of bean
and nasturtium pods, placing them in mango first, with two or three

PICKLES. 261

cloves, three or four sticks of cinnamon an inch long, and half a
tea-spoon horse-radish, and filling up afterward with the chopped
cabbage or tomatoes (mixing, or using them separately in alternate
melons) pressing down very firmly, so that the mango is filled tight,
sprinkling on the cayenne pepper last. Sew in the piece all around
in its proper place with strong white thread ; when all are thus
prepared, place in a stone crock, cover with weak cider-vinegar, let
remain over night; in the morning place the mangoes, and the
vinegar in which they were soaked, in a porcelain kettle, boil half
an hour, place in a jar, cover with good strong cider vinegar, let
stand all night ; in the morning drain off vinegar and boil it, add-
ing one pint of sugar to each gallon, and pour boiling hot over the
mangoes ; drain off and boil the vinegar three or four times, and
they are done. This is not the usual way of preparing mangoes,
but it is much the best. To pickle nasturtiums, soak as collected in
salt and water for twenty -four hours, drain, and put into cold vin-
egar ; when all the seed is thus prepared, drain, and cover with
fresh boiling-hot vinegar.

PEACH MANGOES.

Take un pared, fine, large peaches (free-stones) ; with a knife
extract the stone .from the side, place in jar, pour over them boiling
water salted to taste, let stand twenty-four hours; drop into fresh
cold water and allow to remain ten or fifteen minutes ; wipe very
dry, fill each cavity with grated horse-radish and white mustard-
seed (prepared as directed in recipe for " Chopped Pickles), a small
piece of ginger-root, and one or two cloves ; sew up, and place
in a stone jar as close together as possible. Make a syrup in pro-
portion of one pint sugar to three pints vinegar; pour, boiling hot,
over them. They will be ready for use in a week, and are very
fine.

•

FRENCH PICKLES.

One peck green tomatoes sliced, six large onions sliced ; mix
these and throw over them one tea-cup of salt, and let them stand
over night ; next day drain thoroughly and boil in one quart vine-
gar mixed with two quarts of water, for fifteen or twenty minutes.
Then take four quarts vinegar, twro pounds brown sugar, half
pound white mustard-seed, two table-spoons ground allspice, and the

262 PICKLES.

same of cinnamon, cloves, ginger, and ground mustard ; throw all to-
gether and boil fifteen minutes. — Mrs. Wm. Mappin, Mason Co. , Ky.

PICKLED ONIONS.

Select small silver-skinned onions, remove with a knife all the
outer-skins, so that each onion will be perfectly white and clean.
Put them into brine that will float an egg for three days, drain,
place in jar, first a layer of onions three inches deep, then a sprink-
ling of horse-radish, cinnamon bark, cloves, and a little cayenne
pepper ; repeat until jar is filled, in proportion of half a tea-spoon
cayenne pepper, two tea-spoons each chopped horse-radish and cloves,
and four table-spoons cinnamon bark, to a gallon of pickles ; bring
vinegar to boiling point ; add brown sugar in the proportion of a
quart to a gallon, and pour hot over the onions. — Estelle Woods

Wilcox.

PICCALILLI.

One large white cabbage, fifty small cucumbers, five quarts small
string-beans, eight small carrots, one dozen sticks celery, five red
peppers, three green peppers, two heads cauliflower; chop fine,
soak over night in salt and water, wash well, drain thoroughly, and
pour over them hot vinegar spiced with mace, cinnamon and all-
spice; turn off vinegar and scald until safe to leave like common
pickles; or seal in can while hot. — Mrs. W. L.

PYFER PICKLES.

Salt pickles down dry for ten days, soak in fresh water one day ;
pour off water, place in porcelain kettle, cover with water and vin*
egar, and add a tea-spoon pulverized alum (to each gallon) ; set
over night on a stove which had fire in during the day ; wash and
put in a jar with cloves, allspice, pepper, horse-radish and onions or
garlic ; boil fresh vinegar and pour over all ; in two weeks they will
be ready for use. These pickles are always fresh and crisp, and are
made with much less trouble than in the old-fashioned way by
keeping in brine. — Mrs. E. M. R.

PICKLED PEPPERS.

Take large green ones (the best variety is the sweet pepper),
make a small incision at the side, take out all the seeds, being care.
ful not to mangle the peppers ; soak in brine that will float an egg

PICKLES. 263

for two days, changing water twice ; stuff with chopped cabbage, or
tomatoes seasoned with spice as for mangoes (omitting the cayenne
pepper), or a mixture of nasturtiums, chopped onions, red cabbage,
grapes, and cucumbers, seasoned with mustard-seed and a little
mace. Sew up incision, place in jar, and cover with cold-spiced
vinegar.

SPANISH PICKLES.

One dozen cucumbers, four heads of cabbage, one peck green
tomatoes, one dozen onions, three ounces white mustard-seed, one
ounce celery seed, one ounce turmeric, one box Coleman's mustard,
two and a half pounds brown sugar. Let the cucumbers stand in
brine that will float an egg three days ; slice the onions, and chop
cabbage and tomatoes, the day before making, and sprinkle with
salt in the proportion of half pint to a peck. When ready to make,
squeeze brine out of cucumbers, wipe them off, peel and cut them in
slices, let all simmer slowly in a kettle together for half an hour,
and then bottle.—.

EIPE TOMATO PICKLES.

Pare ripe, sound tomatoes (clo not scald), put in a jar; scald
spices (tied in a bag) in vinegar, and pour while hot over them.
This recipe is best for persons who prefer raw tomatoes.

VARIETY PICKLES.

One peck each of green tomatoes and cucumbers, and one quart
onions; pare, slice and salt (using a rounded half pint for all) each
in separate jars, letting them stand in the salt twenty-four hours,
and drain well, wringing and pressing in a cloth ; sprinkle fresh
green radish-pods and nasturtium seeds with salt, and let stand for
the same length of time ; boil in water salted to taste two quarts of
half-grown, very tender bean pods, until they can be pierced with a
silver fork, take out and drain. Now place each in a separate jar,
cover with cold, weak vinegar for twenty-four hours, drain well,
pressing hard to get out all the juice, cook tomatoes as in "Chopped
Pickles," and then mix all well together. In a stone jar place
first a layer of the mixture, sprinkle with mustard seed (prepared
as directed in recipe for "Chopped Pickles)," horse-radish chopped
fine, cinnamon bark, rings of garden peppers, and a few cloves, then

264 PICKLES.

another layer of the mixture, then the spice with a light sprink-
ling of cayenne pepper. The spices used for this amount are
nine table-spoons stick cinnamon, four and a half tea-spoons each
of mustard-seed, cloves, and horse-radish, and twenty-seven rings
of garden peppers. Cover with good cider vinegar, let stand
over night, drain off vinegar, and boil in a porcelain kettle, add*
ing brown sugar in the proportion of one pint to a gallon of vin-
egar ; skim well, pour hot over the pickles, continue to drain off
and boil for several days. If not sweet enough, add more sugar,
although these are not intended for sweet pickles. The proportion
of cucumbers may be double or even three times the quantity of
tomatoes if desired. — Mrs. W. W. Woods.

VIRGINIA MIXED PICKLE.

One-half peck green tomatoes, twenty -five medium-sized cucum-
bers, fifteen large white onions, one-half peck small onions, four
heads cabbages, one pint grated horse-radish, one-half pound white
mustard-seed, one-fourth pound ground mustard, one-half tea-cup
ground black pepper, one-half pint salad oil, one ounce celery seed,
one-half ounce ground cinnamon, two ounces turmeric. Slice the
tomatoes and large onions, cut cabbage as for slaw, quarter cucum-
bers 'engthwise, cut in pieces two inches long, leaving the peel on,
and add the small onions whole. Mix with salt thoroughly, let
stand twenty-four hours ; drain off the juice, and pour vinegar and
water over pickles. Let stand a day or two, strain again as dry as
possible ; mix the spices well except the ground mustard, then boil
one and one-half gallons fresh apple vinegar and pour boiling hot
over the pickles; do this three mornings in succession, using the
same vinegar each time. The third time add one pound of sugar to
the vinegar and boil, pouring over as above; also mix the oil and
ground mustard together with a small portion of the vinegar, and
add when cold. Oil can be omitted if not relished. — Mrs. M. B.

Sperry, Nashville, Tenn.

PICKLED WALNUTS.

Gather walnuts (or butternuts) when soft enough to be pierced
by a needle (July), prick each with a large needle well through,
holding in a cloth to avoid staining the hands, cover with strong
salt water (a pint and a half salt to a gallon of water), let stand two

SWEET PICKLES. 265

or three days, changing the brine every day ; then pour over them
a brine made by dissolving salt in boiling water (let it get cold be-
fore using), let stand three days, renew the brine and let it stand
for three days more. Now drain and expose to the sun for two or
three days or until they become black, or put in cold water for half
a day, and pack in jars not quite full. The proportions are a hun-
dred walnuts to each gallon of vinegar. Boil vinegar eight min-
utes, with a tea-cup sugar, three dozen each whole cloves and allspice,
a dozen and a half pepper-corns, and a dozen blades of mace. Pour
the vinegar over the walnuts scalding hot. In three days draw
off the vinegar, boil and pour over the walnuts again while hot, and
at end of three days repeat the process. They will be fit to eat in
a month, and will keep for years. — Mrs. C. T. Carson.

SWEET PICKLES.

Sweet pickles maybe made of any fruit that can be preserved,
including the rinds of ripe melons and cucumbers. The proportion
of sugar to vinegar for syrup is three pints to a quart. Sweet pick-
les may be made of any preserve by boiling over the syrup and
adding spices and vinegar. Examine frequently, and re-scald the
t?yrup if there are signs of fermentation. Fiuins nnd other smootu-
skinned fruits should be well pricked before cooking. The principal
spices for sweet pickles are cinnamon and cloves. Use " coffee C,"
best brown, or good stirred maple sugar.

SWEET PICKLED BEETS.

Boil them in a porcelain kettle till they can be pierced with a
silver fork ; wThen cool cut lengthwise to size of a medium cucum-
ber ; boil equal parts vinegar and sugar with half a table-spoon
ground cloves tied in a cloth to each gallon ; pour boiling hot over
the beets. — Mrs. Samuel Woods .

PICKLED CUCUMBERS.

Prepare and quarter ripe cucumbers, take out seeds, clean, lay
in brine that will float an egg nine days, stirring every day, take

266 SWEET PICKLES.

out and put in clear water one day, lay in alum-water (a lump of
alum size of a medium hulled hickory-nut to a gallon of water)
over night, make syrup of a pint good cider vinegar, pound brown
sugar, two table-spoons each broken cinnamon bark, mace, and
pepper grains ; make syrup (three pints of sugar to a quart of vin-
egar) enough to cover the slices, lay them in, and cook till tender.

— Mrs. M. L. France.

CURRANT PICKLES.

Scald seven pounds ripe currants in three pounds sugar and one
quart vinegar, remove currants to jar, boil for a few moments and
pour over the fruit. Some add three pounds of raisins and spices.
If not sweet enough, use only one pint vinegar.

PICKLED GRAPES.

Fill a jar with alternate layers of sugar and bunches of nice
grapes just ripe and freshly gathered ; fill one-third full of good
cold vinegar, and cover tightly. — Mrs. C. T Carson.

SPICED GRAPES.

Five pounds grapes, three of sugar, two tea-spoons cinnamon and
allspice, half tea-spoon cloves ; pulp grapes, boil skins until tender,
cook pulps and strain through a sieve, add it to the skins, put in
sugar, spices and vinegar to taste ; boil thoroughly and cool. — Miss
Mae Stokes, Milford Center.

SPICED GOOSEBERRIES.

Leave the stem and blossom on ripe gooseberries, wash clean ;
make a syrup of three pints sugar to one of vinegar, skim, if neces-
sary, add berries and boil down till thick, adding more sugar if
needed ; when almost done, spice with cinnamon and cloves ; boil
as thick as apple butter.

SPICED NUTMEG MELON.

Select melons not quite ripe, open, scrape out the pulp, peel, and
slice; put the fruit in a stone jar, and, for five pounds fruit, take a
quart vinegar, and two and a half pounds sugar ; scald vinegar and
sugar together, and pour over the fruit ; scald the syrup and pour
over the fruit each day for eight successive days. On the ninth,
add one ounce stick-cinnamon, or.e cf whole cloves, and one of all-

SWEET PICKLES. 267

spice. Scald fruit, vinegar and spices together, and seal up in jars.
This pickle should stand two or three months before using. Blue
plums are delicious prepared in this way. — Mrs. Gen. Noyes.

PEACH PICKLES.

Pare freestone peaches, place in a stone jar, and pour over them
boiling-hot syrup made in the proportion of one quart best cider
vinegar to three pints sugar ; boil and skim, and pour over the
fruit boiling hot, repeating each day until the fruit is the same
color to the center, and the syrup like thin molasses. A few days
before they are finished, place the fruit, after draining, in the jar to
the depth of three or four inches, then sprinkle over bits of cinna-
mon bark and a few cloves, add another layer of fruit, then spice,
and so on until the jar is full; scald the syrup each morning for
three or four days after putting in the spice, and pour syrup boiling
hot over fruit, and, if it is not sufficiently cooked, scald fruit with
the eyrup the last time. The proportion of spices to a gallon of
fruit is, two tea-spoons whole cloves, four table-spoons cinnamon.
To pickle clingstones, prepare syrup as for freestones ; pare fruit,
put in the syrup, boil until they can be pierced through with a
silver fork ; skim out, place in jar, pour the boiling syrup over
them, and proceed and finish as above. As clings are apt to be-
come hard when stewed in sweet syrup, it may often be necessary
to add a pint of water the first time they are cooked, watching
carefully until they are tender, or to use only part of the sugar at
first, adding the rest in a day or two. Use the large White Heath
"elingstones if they are to be had. All that is necessary to keep
%weet pickles is to have syrup enough to cover, and to keep the
fruit well under. Scald with boiling syrup until fruit is of same
iolor throughout, and syrup like thin molasses ; watch every week,
particularly if weather is warm, and if scum rises and syrup assumes
a whitish appearance, boil, skim, and pour over the fruit. If at
any time syrup is lacking, prepare more as at first. — Mrs. M. J. Woods.

PEAR PICKLES.

Prepare syrup as for peaches, pare and cut fruit in halves, or
quarters if very large, und if small leave whole, put syrup in porce-
lain kettle, and when it boils put in fruit, cook until a silver fork

268 SWEET PICKLES.

will easily pierce them ; skiin out fruit first and place in jar, and
last pour over syrup boiling hot; spice like peach pickles, draining
them each day, boiling and skimming the syrup, and pouring it
boiling hot over the fruit until fully done. By cooking pears so
much longer at first they do not need to be boiled so frequently,
but they must be watched carefully until finished, and if perfectly
done, will keep two or more years. Apple pickles may be made in
the same way, taking care to select such as will not lose shape in

boiling.

EUCHERED PLUMS.

Nine pounds blue plums, six pounds sugar, two quarts vinegar,
one ounce cinnamon; boil vinegar, sugar and spice together, pour
over plums, draw off next morning and boil, pour back on plums,
repeat the boiling five mornings, the last time boiling the fruit
about twenty minutes. — Mrs. Capt. W. B. Brown, Washington City.

PICKLED RAISINS.

Leave two pounds raisins on stem, add one pint vinegar and
half pound sugar ; simmer over a slow fire half an hour. — Mrs.

XL. LA XL.

STRAWBERRY PICKLES.

Place strawberries iii bottom of jar, add a layer of cinnamon and
cloves, then berries, and so on ; pour over it a syrup made of two
coffee-cups cider vinegar, and three pints sugar, boiled about five
minutes ; let stand twenty-four hours, pour off syrup, boil, po«r
over berries, and let stand as before, then boil berries and syrup
slowly for twenty -five minutes ; put in jars and cover. The above
is for six quarts of berries. Pine apples can be made in same way,
allowing six and a half pounds of fruit to above proportions. — Mrs.
T. W. Jones, Charleston, S. C.

GREEN TOMATO PICKLE.

Take eight pounds of green tomatoes and chop fine, add four
pounds brown sugar and boil down three hours, add a quart of
vinegar, a teaspoon each of mace, cinnamon and cloves,, and boil
about fifteen minutes ; let cool and put into jars or other vessels. •
Try this recipe once and you will try it again. — Mrs. W. A. Croffut,
New York City.

SWEET PICKLES. 269

KIPE TOMATO PICKLE.

Pare and weigh ripe tomatoes and put into jars and just cover
with vinegar; after standing three days pour off the vinegar and
add five pounds coffee sugar to every seven of fruit ; spice to taste
and pour over tomatoes and cook slowly all day on the back of the
stove. Use cinnamon, mace and a little doves, or not any, as pre-
ferred.

WATERMELON PICKLE.

Pare off very carefully the green part of the rind of a good, ripe
watermelon, trim off the red core, cut in pieces one or two inches
in length, place in a porcelain-lined kettle, in the proportion of one
gallon rinds to two heaping tea-spoons common salt and water to
nearly cover, boil until tender enough to pierce with a silver fork,
pour into a colander to drain, and dry by taking a few pieces at a
time in the hand, and pressing gently with a crash towel. Make
syrup, and treat rinds exactly as directed for pickled peaches. Con-
tinue adding rinds, as melons are used at table, preparing them
first by cooking in salt water as above ; when as many are prepared
as are wanted, and they are nearly pickled, drain and finish as
directed in peach pickles, except when the syrup is boiled the last
time, put in melons and boil fifteen minutes ; set jar near stove,
skim out melons and put in jar a few at a time, heating gradually
so as not to break it, then pour in syrup boiling hot. A rind nearly
an inch thick, crisp and tender, is best, although any may be used.
If scum rises, and the syrup assumes a whitish appearance, drain,
boil and skim syrup, add melons, and boil until syrup is like thin
molasses.

CLOVER VINEGAR.

Put a large bowl of molasses in a crock, and pour over it nine
bowls of boiling rain-water ; let stand until milk-warm, put in two
quarts of clover blossoms, and t\vo cups of baker's yeast ; let this
stand two weeks, and strain through a towel. Nothing will mold
in it. — Mrs. McAlister, Goshen,,

MINT VINEGAR.

Put into a wide-mouthed bottle enough fresh, clean peppermint,
spearmint, or garden parsley leaves to fill it loosely ; fill up with

270 SWEET PICKLES.

good vinegar, stop closely, leave on for two or three weeks, pour
off into another bottle, and keep well corked for use. This is ex-
cellent for cold meats, soups and bread-dressings for roasts ; when
mints can not be obtained, celery seed is used in the same way. —
Mrs. B. A. Fay.

SPICED VINEGAR.

Put three pounds sugar in a three gallon jar with a small mouth ;
mix two ounces each of mace, cloves, pepper, allspice, turmeric,
celery seed, white ginger in small bits, and ground mustard; put in
six small bags made of thin but strong muslin, lay in jar, fill with
best cider vinegar, and use it in making pickles and sauces.

TARRAGON VINEGAR.

Gather the tarragon just before it blossoms, strip it from the
larger stalks and put it into small stone jars or wide-necked bottle ;
and in doing this twist the branches, bruising the leaves. Pour
over it vinegar enough to cover ; let it stand two months or
longer, pour off, strain, and put into small dry bottles, cork well
and use as sauce for meats.

CAULIFLOWER PICKLES.

To twelve heads of cauliflower, five quarts of vinegar, five cup*
brown sugar, six eggs, one bottle French mustard, two tablespoon-
•frd? ginger, a fip.w garlic, two green peppers, one-half teaspoonful
cayenne, butter size of an egg, one ounce pulverized turmeric. Beat
well together the eggs, sugar, mustard, ginger, and turmeric, then
boil in vinegar, with garlic and peppers, ten minutes. Boil cauli-
flower in salt water until tender, then place carefully in jar, pour
over the boiling hot mixture. — Mrs. W. W. Eastman, Minneapolis.

RIPE CUCUMBER PICKLES.

Take twenty-four large cucumbers, ripe and sound, six white
>nions, four large red peppers ; pare and remove the seeds from
die cucumbers, chop well, not too fine ; then chop fine onions and
peppers, mix thoroughly with one cup salt, one ounce white mustard ;
place in a muslin bag ; drain twenty-four hours, remove to glas?
jars, cover with cold vinegar and seal. They will keep a long
time and are excellent. — Mrs. A. F. Corikey^

POULTRY

Do not feed poultry for twenty-four hours before killing ; catch
them without frightening or bruising, tie the feet together, hang up
on a horizontal pole, tie the wings together over the back with a
strip of soft cotton cloth ; let them hang five minutes, then cut the
throat or cut off the head with a very sharp knife, and allow them
to hang until the blood has ceased to drip. The thorough bleeding
renders the meat more white and wholesome. Scald well by dip-
ping in and out of a pail or tub of boiling water, being careful
not to scald so much as to set the feathers and make them more
difficult to pluck; place the fowl on a board with head towards you,
pull the feathers away from you, which will be in the direction
they naturally lie (if pulled in a contrary direction the skin is
likely to be torn), be careful to remove all the pin-feathers with a
knife or pair of tweezers ; singe, but not smoke, over blazing paper,
place on a meat-board, and with a sharp knife cut off the legs a
little below the knee, to prevent the muscles from shrinking away
from the joint, and remove the oil-bag above the tail ; take out the
crop, either by making a slit at the back of the neck or in front (the
last is better), taking care that every thing pertaining to the crop
or windpipe is removed, cut the neck-bone off close to the body,
leaving the skin a good length if to be stuffed ; cut around the vent,
cut a slit three inches long from the tail upwards, being careful to
cut only through the skin', put in the finger at the breast and detach
all the intestines, taking care not to burst the gall-bag (situated
near the upper part of the breast-bone, and attached to the liver;
if broken, no washing can remove the bitter taint left on every
spot it touches); put in the hand at the incision near the tail

(271)

272 POULTRY.

and draw out carefully all intestines ; trim off the fat from the
breast and at the lower incision ; split the gizzard and take
out the inside and inner lining (throw liver, heart, and gizzard
into water, wash well, and lay aside to be cooked and used
for the gravy) ; wash the fowl thoroughly in cold water twice,
(some wipe carefully with a wet cloth, and afterwards with a dry
cloth to make perfectly clean, instead of washing), hang up to drain,
and it is ready to be stuffed, skewered, and placed to roast. To
make it look plump, before stuffing, flatten the breast-bone by
placing several thicknesses of cloth over it and pounding it, being
careful not to break the skin, and rub the inside well with salt and
pepper. Stuff the breast first, but not too full or it will burst in
cooking ; stuff the body rather fuller than the breast, sew up both
openings with strong thread, and sew the skin of the neck over
upon the back or down upon the breast (these threads must be care-
fully removed before sending to the table). Lay the points of the
wings under the back, and fasten in that position with a skewer run
through both wings and held in place with a twine ; press the legs
as closely towards the breast and side-bones as possible, and fasten
with a skewer run through the body and both thighs, push a short
skewer through above the tail, and tie the ends of legs down with a
twine close upon the skewer (or, if skewers are not used, tie well
in shape with twine); rub over thoroughly with salt and pepper,
tnen iara, m me ibliowmg manner: Hold the breast over a clear
fire for a minute or dip it in boiling water. To make the flesh firm,
cut strips of firm fat bacon, two inches long, and an eighth of an
inch wide, and make four parallel marks on the breast, put one of
these strips of bacon-fat (called lardoons) securely into the split end
of small larding-needle, and insert it at the first mark, bringing it
out at the second, leaving an equal length of fat protruding at each
end ; continue inserting these strips, at intervals of half an inch
down these two lines, and then do the same with the two others. For
poultry use a small larding-needle ; the large ones are used foi
larding beef or veal. The process is very simple, and any one who
likes to bring out dainty dishes, will be more than repaid for the
little trouble in learning how. All white-fleshed birds are improved
by larding (as well as veal and sweet-bread). Small birds, such as

POULTRY. 273

quails, may be more conveniently "barded" by placing a "barde,"
a slice of fat bacon, over the breast, and the same plan may be
adopted in all cases where larding is inconvenient ; or fat from the
fowl itself may be used instead of bacon. When the flavor of bacon
is disliked, put a table-spoon of butter in bits over the breast; never
dredge with flour in the beginning. Now place to roast in an
oven rather hot at first, and then graduate the heat to moderate
until done, to test which insert a fork between the thigh and body;
if the juice is watery and not bloody it is done. If not served at
once, the fowl may be kept hot without drying up, by placing over
a skillet full of boiling water (set on top of stove or range) and
inverting a dripping-pan over it. Many persons roast fowls upon a
wire rack or trivet placed inside the dripping-pan, or patty pans
or muffin -rings may be used as rests. The pan should be three or
even four inches deep, and measure at the bottom about sixteen by
twenty inches, with sides somewhat flaring. Some put to roast in
a dry pan, the larding or butter making sufficient drippings for
basting; others add a very little water. In roasting a turkey,
allow twenty minutes time for every pound, and twenty minutes
longer. Some steam turkey before roasting, and a turkey-steamer
may be easily improvised by placing the dripping-pan containing
the turkey on top of two or three pieces of wood (hickory or maple
is the best) laid in the bottom of a wash-boiler, with just enough
water to cover the wood; put on the lid, which should fit tightly
on the boiler, and as the water boils awray add more. Add the
h'quor in the dripping-pan to the turkey when placed in the oven
to roast (do not use the water from the boiler). In boiling fowl,
put into hot water (unless soup is wanted, when place in cold);
skim when it boils up first, and keep it just above the boiling point,
but it must boil gently, not violently. A little vinegar added to the
water in which they are boiled makes fowls more tender. For fuller
directions see " Meats." Boil the giblets until tender in a sepa-
rate dish, and add them, well chopped, together with wa-ter in
which they were cooked, to the gravy.

TO CUT UP A CHICKEN.

Pick, singe, and draw; lay the chicken on a board kept for the

purpose, cut off the feet at first joint ; cut a slit in the neck, take
18

274 POULTRY.

out the windpipe and crop, cut off the wings and legs at the joint
which unites them to the body, separate the first joint of the leg
from the second, cut off the oil-bag, make a slit horizontally under
the tail, cut the end of the entrails loose, extend the slit on each
side of the joint where the legs were cut off; then, with the left
hand, hold the breast of the chicken, and, with the right, bend
back the rump until the joint in back separates, cut it clear and place
in water. Take out the entrails, using a sharp knife to separate the
eggs (if any), and all other particles to be removed, from the back,
being careful in removing the heart and liver not to break the gall-
bag (a small sack of a blue-green color about an inch long attached
to the liver); separate the back and breast ; commence at the high
point of the breast and cut do wn wards toward the head, taking
off* part of the breast with the wish-bone ; cut the neck from that
part of the back to which the ribs are attached, turn the skin off
the neck, and take out all lumps and stringy substances ; very care-
fully remove the gall-bag from the liver, and clean the gizzard by
making an incision through the thick part and first lining, peeling
off the fleshy part, leaving the inside whole and ball-shaped ; if the
lining breaks, open the gizzards, pour out contents, peel off inner
lining, and wash thoroughly. After washing in second water, the
chicken is ready to be cooked. When young chickens are to be
baked, with a sharp knife cut open the back at the side of the
back-bone, press apart, and clean as above directed, and place in
dripping-pan, skin side up.

Chickens are stuffed and roasted in the same way as turkeys,
and are much better for being first steamed, especially if over a year
t)ld. Roast for twenty or thirty minutes, or till nicely browned.
Some prefer to broil or fry old chickens after first steaming until
tender, but stewing or boiling is better. In broiling chickens the
danger of under-cooking on the one hand, or burning on the other,
is avoided by breaking the bones slightly with a rolling-pin so that
the pieces are flattened. Covering with a sauce-pan will also con-
centrate the heat, and help cook them thoroughly without burning.

Some, in making chicken or meat pies, line the bottom of the
dish with crust, and place in the oven until well "set," then line
the sides, fill, cover, and bake ; it is always difficult to bake the

POULTRY. 275

crust on the bottom of dish unless this plan is adopted. A still
better plan is to use no bottom crust, only lining the sides of the
pan.

The garnishes for turkey and chicken are parsley, fried oysters,
thin slices of ham, slices of lemon, fried sausages or forced-meat
balls.

BAKED CHICKENS.

Dress the chickens and cut them in two, soak for half an hour in
cold water, wipe perfectly dry and put in a dripping-pan, bone side
down, without any water ; have a hot oven, and, if the chickens are
young, half an hour's cooking will be sufficient. Take out, and sea-
eon with butter, salt and pepper ; pack one above another as closely
as possible, and place in pan over boiling water, covering them
closely — this keeps them moist until served — boil the giblets in a
little water, and, after the chickens are taken from the dripping-pan,
put in to it the water in which giblets were boiled, thicken it, and add
the chopped giblets. This manner of baking chickens is fully equal
to broiling them. — Mrs. E. W. Herrick

BAKED SPRING CHICKENS.

Cut each of four chickens into seven or nine pieces, wash thor-
oughly and quickly, and put in a colander to drain ; put a half
table-spoon each of lard and butter into a dripping-pan, lay in the
pieces, and add half a pint hot water ; place in oven and bake half
an hour, turn, taking care that they get only to a light brown, and,
just before taking up, add salt and pepper to taste ; when done
take out in a dish and keep hot. To make the gravy, add a half
pint or more of water, set the dripping-pan on the stove, and add
one table-spoon flour mixed with half cup of cream or milk, stirring
slowly, adding a little of the mixture at a time. Let cook thor-
oughly, stirring constantly to prevent burning, and to make the
gravy nice and smooth ; season more if necessary. — Mrs. L. Hush.

BAKED CHICKEN WITH PARSNIPS.

Wash, scrape, and quarter parsnips, and parboil for twenty min-
utes ; prepare a young chicken by splitting open at back, place
in a dripping-pan, skin side up, lay parsnips around the chicken,
sprinkle with salt and pepper, and add a lump of butter the size

276 POULTRY.

of an egg, or two or three slices of good pickled pork ; put enough
water in pan to prevent burning, place in oven and bake until
chicken and parsnips are done to a delicate brown ; serve chicken
separately on a platter, pouring the gravy in the pan over the pars-
nips.

CHICKEN CROQUETTES.

Boil two fowls weighing five pounds each till very tender, mince
fine, add one pint cream, half pound butter, salt and pepper tc
taste ; shape oval in a jelly glass or mold. Fry in lard like dough-
nuts until brown. — Mrs. E. L. Fay, New York City.

BREADED CHICKEN.

Cut a tender chicken into seven pieces as if for frying, roll in
beaten yolks of two eggs, then in finely grated bread crumbs seasoned
with chopped parsley, pepper and salt ; place in dripping-pan, dot
the pieces with bits of butter (one table-spoon in all), add a little
water, bake slowly, basting often. When done, take out chicken
and make gravy in the pan by adding a mixture of flour and butter,
make smooth by stirring. Add either cream or milk to make suffi-
cient gravy, which season to taste.

BROILED CHICKENS OR QUAILS.

Cut chicken open on the back, lay on the meat-board and pound
until it will lie flat, lay on gridiron, place over a bed of coals, broil
until a nice brown, but do not burn. It will take twenty or thirty
minutes to cook thoroughly, and it will cook much better to cover

~ */ '

with a pie-tin held down with a weight so that all parts of the
chicken may lie close to the gridiron. While the chicken is broil-
ing, put the liver, gizzard and heart in a stew-pan and boil in a
pint of water until tender, chop fine and add flour, butter, pepper,
salt, and stir a cup of sweet cream to the water in which they were
boiled ; when the chicken is done, dip it in this gravy while hot,
lay it back on the gridiron a minute, put it in the gravy and let
boil for a half minute, and send to the table hot Cook quails in
the same way. — Mrs. A. S. Chapman.

CHILI COLORAD.

Take two chickens; cut up as if to stew ; when pretty well done,
add a little green parsley and a few onions. Take half pound large

277

pepper pods, remove seeds, and pour on boiling water; steam ten
or fifteen minutes ; pour off water, and rub them in a sieve until
all the juice is out ; add the juice to the chicken ; let it cook for
half an hour ; add a little butter, flour and salt. Place a border
of rice around the dish before setting on table. This dish may also
be made of beef, pork or mutton ; it is to be eaten in cold weather,
and is a favorite dish with all people on the Pacific coast. — Mrs,
Gov. Bradley, Nevada.

CHICKENS FOR LUNCH.

Split a young chicken down the back, wash and wipe dry, s' ason
with salt and pepper. Put in a dripping-pan, and place in a mod-
erate oven ; bake three-quarters of an hour. This is much bettei
for traveling lunch than when seasoned with butter. — Mrs. W. B.
Brown, Washington, D. C.

CHICKEN POT-PIE.

Cut up a chicken and put on in hot water enough to cover, and
take care that it does not cook dry ; while boiling cut off a slice
from bread dough, add a small lump of lard, and mix up like light
biscuit, roll, cut out with cake-cutter and set by stove to rise ; wash
and pare potatoes of moderate size, and add them when chicken is
almost done; when potatoes begin to boil, season with salt and pep-
per, add dumplings and season again. See that there is water
enough to keep from burning, cover very tightly, and do not take
cover off until dumplings are done. They will cook in half an
hour, and may be tested by lifting one edge of the lid, taking out
a dumpling and breaking it open. Or, the dumplings may be placed
in steamer over cold water, taking care to leave some of the hole?
in steamer open, as if all are covered by the dumplings, the steam
will not Be admitted, and they will not cook well. If there are
too many dumplings to lie on bottom without covering all holes,
attach them to the side and upper edge of steamer by wetting
dough and pressing it to the edge. When done remove to vegetable
dish and pour hot gravy over them. Dish potatoes by themselves,
and chickens and dumplings together. Make gravy by mixing two
level table-spoons flour and a little butter together, and stir into the
broth remaining in pot slowly, add more boiling water if needed and
season with salt and pepper. Or, make dumplings with one pint

278 POULTRY.

gour milk, two well-beaten eggs, half tea-spoon soda (mixed in part
of the flour), and flour enough to make as stiff as can be stirred
with a spoon; or baking-powder and sweet milk may be used. Drop
in by spoonfuls, cover tightly, and boil as above. A pot-pie may
be made from a good boiling piece of beef; if too much grease

arises skim off.

CHICKEN PIE.

Cut up two young chickens, place in hot water enough to cover,
(as it boils away add more so as to have enough for the pie and for
gravy to serve with it), boil until tender; line the sides of a four or
six quart pan with a rich baking-powder or soda-biscuit dough quarter
of an inch thick, put in part of ihe chicken, season with salt, pepper
and butter, lay in a few thin strips or squares of dough, addtheiest
of chicken and season as before ; some add five or six fresh eggs or a
few new potatoes in their season, season liquor in which the chickens
were boiled, with butter, salt and pepper, add a part of it to the pie,
cover with crust a quarter of an inch thick, with a hole in the
center the size of a tea-cup. Keep adding the chicken-liquor as
needed, since the fault of most chicken pies is that they are too dry.
There can scarcely be too much gravy. Bake one hour in a mod-
erate oven.

Veal pies are similarly made, omitting eggs, and using two or
three pounds veal to a quart of dough. Add to liquor loft in pot
a table-spoon of butter mixed with flour to a paste, season with pep-
per and salt, for gravy, adding water if needed. — L. A. C.

CHICKEN PIE WITH OYSTERS.

Boil the chicken — a year old is best — until tender, drain off
liquor from a quart of oysters, boil, skim, line the sides of a dish
with a rich crust, put in a layer of chicken, then a layer of run-
oysters, and repeat until dish is filled, seasoning each layer wifh
pepper, salt, and bits of butter, and adding the oyster liquor and
a part of the chicken liquor until the liquid is even with the top
layer ; now cover loosely with a crust having an opening in the
center to allow steam to escape. If the liquor cooks away, add
chicken gravy or hot water. Bake forty minutes in a moderate
oven. Make gravy by adding to chicken liquor left in pot (one
quart or more) two tablespoons flour, rubbed smooth with two

POULTRY. 279

tablespoons butter, and seasoned highly with pepper; let cook until
there is no raw taste of flour and salt to taste and serve.

CHICKEN PUDDING.

Dress and cut one chicken into small pieces, put it into a sauce-
pan or kettle with a little water, season with salt and pepper, let
boil until it begins to grow tender, then take out and put into y
three-quart pudding dish ; have ready one quart green corn grated
or cut fine, to which add three eggs beaten light and one pint sweet
milk ; season with salt and pepper, and pour this mixture over the
chicken, dredge thickly witli flour, lay on bits of butter and bake
until done. — Mrs. A. Wilson, Eye, N. Y.

DRESSING FOR CHICKEN OR BEEF.

Boil potatoes, mash as if for the table, except that they should be
less moist, stuff the chicken or roast with this, and bake as ordi-
narily ; for ducks add onions chopped fine ; if the bread-dressing is
wanted too, it may be laid in the corner of the pan. — Mrs. Carrie

Beck.

FRICASSEED CHICKEN.

Cut up and put on to boil, skin side down, in a small quantity of
water, season with salt, pepper, and slices of an onion if liked;
stew gently until tender, remove chicken, add a half pint cream or
milk to gravy, and thicken with butter and flour rubbed smoothly
together (adding a little of the gravy to soften and help mix them),
let boil two or three minutes, add a little chopped parsley and serve.
Or, first fry the chicken brown in a little hot lard, take out chicken,
add a table-spoon flour, and let cook a minute, stirring constantly;
add a pint water (or stock if at hand), a little vinegar or Worces-
tershire sauce, season with salt and pepper; when it has boiled^
remove from fire, strain, add the beaten yolk of an egg, pour over
the chicken and serve. Or, put chicken in sauce-pan with barely
enough water to cover, stew gently until tender ; have a frying-pan
prepared with a few slices of salt pork, drain chicken and fry with
pork until it is a fine, rich brown ; take chicken and bits of pork
from the pan, pour in the broth, thicken with brown flour, mixed
smooth with a little water, and season with pepper ; now put chicken
and pork back into gravy, let simmer a few minutes, and serve
very hot. — Mrs. J. H. S.

280 POULTRY.

FRIED SPRING CHICKEN.

Put skillet on the stove with about half table-spoon each of lard and
butter; when hot lay in chicken, sprinkle over with flour, salt and
pepper, place lid on skillet, and cook over a moderate fire; when
a light brown, turn the chicken and sprinkle flour, salt and pepper
over the top as at first, if necessary add more lard and butter, and
cook slowly until done ; make gravy just the same as for baked
chicken. As a general rule half an hour is long enough to fry
spring chicken. To make rich and nice gravy without cream, take
the yolk of an egg, beat up light, strain and stir slowly into the
gravy after the flour and milk have been stirred in and thoroughly
cooked; as soon as it boils up the gravy is done, and should be
removed from the stove. All gravies need to be stirred well and
thoroughly cooked over a moderate fire. — Mrs. L. H.

FREED GUMBO.

Cut up two young chickens, and fry in skillet; when brown but
not scorched, put in a pot with one quart finely chopped okra, four
large tomatoes, and two onions chopped fine ; cover with boiling
water, boil very slowly, and keep the kettle tightly closed; add
boiling water as it wastes, and simmer slowly three hours ; season
with salt, pepper, and a little butter and flour rubbed together;
Berve with boiled rice. — Mrs. J. H. S.

JELLIED CHICKEN.

Cook six chickens in a small quantity of water, until the meat
tfill part from the bone easily ; season to taste with salt and pepper;
just as soon as cold enough to handle, remove bones and skiu ;
place meat in a deep pan or mold, just as it comes from the bone,
using gizzard, liver and heart, until the mold is nearly full. To
the water left in the kettle, add three-fourths of a box of Cox's
gelatine (some add juice of lemon), dissolved in a little warm water,
and boil until it is reduced to a little less than a quart, pour over
the chicken in the mold, leave to cool, cut with a very sharp knife
and serve. The slices will not easily break up if directions are
followed. — Mrs. Prof. Roberts, Cape Girardeau, Mo.

POULTRY. 281

PICKLED CHICKEN.

Boil four chickens till tender enough for meat to fall from bones;
put meat in a stone jar, and pour over it three pints of cold vine-
gar, and a pint and half of the water in which the chickens were
boiled; add spices if preferred, and it will be ready for use in two
days. — Emma Gould Rea.

PRESSED CHICKEN.

Take one or two chickens, boil in a small quantity of water with
a little salt, and when thoroughly clone, take all the meat from the
bones, removing the skin, and keeping the light meat separate from
the dark; chop and season to taste with salt and pepper. If a meat
presser is at hand take it, or any other mold such as a crock or
pan will do; put in a layer of light and a layer of dark meat till
all is used, add the liquor it was boiled in, which should be about
one tea-cupful, and put on a heavy weight ; when cold cut in slices.
Many chop all the meat together, add one pounded cracker to the
liquor it was boiled in, and mix all thoroughly before putting in the
mold ; either way is nice. Boned turkey can be prepared in the
same way, slicing instead of chopping.

STEAMED CHICKEN.

Rub the chicken on the inside with pepper and half tea-spoon of
salt, place in steamer in a kettle that will keep it as near the water
as possible, cover, and steam an hour and a half; when done keep
hot while dressing is prepared, then cut them up, arrange on the
platter, and serve with the dressing over them. The dressing is
made as follows : Boil one pint of gravy from the kettle without the
fat, add cayenne pepper and half a tea-spoon salt ; stir six table-
spoons of flour into a quarter pint of cream until smooth, and add
to the gravy. Corn starch may be used instead of the flour, and
some add nutmeg or celery salt.

BONED TURKEY.

With a sharp knife slit the skin down the back, and raising one
side at a time with the fingers, separate the flesh from the bones
with knife, until the wings and legs are reached. These unjoint
from the body, and cutting through to the bone, turn back the
•flesh and remove the bones. When lilies are removed, the flesh

282 POULTRY.

may be re-shaped by stuffing. Some leave the bones in the legs and
wings, as they are most difficult to remove. Stuff with force-meat,
made of cold lamb or veal and a little pork, chopped fine and sea-
soned with salt, pepper, sage or savory, and the juice of one lemon;
sew into shape, turn ends of wings under and press the legs close to-
the back, and tie all firmly so that the upper surface may be plump
and smooth for the carver. Lard with two or three rows on the
top, and bake until thoroughly done, basting often with salt and
water, and a little butter. This is a difficult dish to attempt.
Carve across in slices and serve with tomato-sauce. — Mrs. J. Flem-

wing, Philadelphia, Pa.

BONED TUEKEY.

Bone and stuff as in preceding recipe, roll tight in a strong, clean
cloth, tie with tape in center and near the ends, and fasten ends-
firmly with strong twine, taking care to make the roll compact and
perfectly secure ; place in a rich stock, prepared by putting the
bones in cold water with herbs, an onion peeled and stuck with ten
cloves, and a sliced carrot and turnip, bringing to a boil, and skim-
ming it until clear (if not enough to cover, add more boiling water),
and boil four or five hours, take up, remove cloth, wash it in cold
water, and replace turkey in it as before, place it between two
platters under a heavy weight, and let stand over night to cool;
strain the stock in which it was boiled, in the morning remove all
fat, and put stock over the fire ; add to it two ounces gelatine dis-
solved in a pint of cold water, and clarify as in general directions for
" Soups." Strain through flannel until perfectly clear, pour it into
two shallow molds, color one dark brown with caramel, and cool
until the jelly is firm ; place turkey on a dish and garnish with the
jelly cut in fanciful shapes ; or first place the turkey on a dish, and

pour the jelly over it.

BOILED TURKEY.

Wash the turkey thoroughly and rub salt through it ; fill it with
a dressing of bread and butter, moistened with milk and seasoned
with sage, salt and pepper, and mixed with a pint of raw oysters ;
tie the legs and wings close to the body, place in salted boiling,
water with the breast downward, skim often, boil about two hours..
but not till the skin breaks ; serve with ovster-sauce. — Mrs. E. 1J.

F.t New York City.

POULTRY. 283

ROAST TURKEY.

After picking and singeing the turkey, plump it by plunging
•quickly three times into boiling water and then three times into
•cold, holding it by the legs ; place to drain and dress as in general
directions ; prepare stuffing by taking pieces of dry bread and
crust (not too brown) cut off a loaf of bread fully three or four
days old (but not moldy) ; place crust and pieces in a pan and
pour on a very little boiling water, cover tightly with a cloth, let
stand until soft, add a large lump of butter, pepper, salt, one or
two fresh eggs, and the bread from which the crust was cut, so as
not to have it too moist. Mix well with the hands and season to
suit taste ; rub inside of turkey with pepper and salt, stuff it as
already directed on page 272, and sew up each slit with a strong
thread ; tie the legs down firmly, and press the wings closely to the
sides, securing them with a cord tied around the body (or use
/skewers if at hand), steam (page 273) from one to three hours (or
until easily pierced with a fork), according to the size, then place
turkey in pan with water from dripping-pan in which the turkey
was steamed ; lard the turkey, or place on the breast the pieces of
fat taken from it before it was stuffed, sprinkle with salt and pep-
per, dredge well with flour; if not sufficient wrater in the pan, keep
-adding boiling wrater and baste often, as the excellence of the
turkey depends much on this. Cook until a nice brown and per-
fectly tender ; remove to a hot platter and serve with cranberry
sauce and giblet gravy. To make the gravy, after the turkey is
dished place the dripping-pan on the top of range or stove, skim
•off most of the fat, and add water if necessary ; chop the heart,
gizzard and liver (previously boiled for two hours in two quarts of
water), and add to the gravy with the water in which they were
boiled, season with salt and pepper, add a smooth thickening of
flour and wrater, stir constantly until thoroughly mixed with the
gravy, and boil until the flour is well cooked. Some, in making
stuffing, try out the fat of the turkey at a low temperature, and use
instead of butter; others use the fat of sweet-pickled pork chopped
£ne (not tried out), and a small quantity of butter, or none at alL
— Mrs. Judge J. L. Porter.

284 POULTRY.

EOAST TURKEY.

Prepare and stuff as in preceding recipe, and lard as described
in general directions ; place in oven not quite as hot as for roast-
ing meats (if the fire is very hot, lay a piece of brown paper, well
greased, over the fowl, to prevent scorching) ; put a table-spoon of
butter in bits on the breast ; it will melt and run into the dripping-
pan, and is used to baste the fowl as roasting progresses; baste
often (once in ten minutes), watching the turkey as it begins to
brown, very carefully, and turning it occasionally to expose all parts
alike to the heat ; it should be moist and tender, not in the least
scorched, blistered or shriveled, till it is a golden brown all over.
For the first two-thirds of the time required for cooking (the rule
is twenty minutes to the pound and twenty minutes longer) the
basting should keep the surface moistened so that it will not crisp
at all; meantime the oven should be kept as close as possible. In
basting use the door that opens to the left, so that the right hand
may be used conveniently through a small opening; and a long
gauntlet glove is a good thing to protect the hand and arm during
the operation. In turning the pan, do it as quickly as possible;
season with two tea-spoons salt when half done. In the last third
of the time allowed for cooking, withdraw the pan partly from the
oven (resting the end on a block of wood or a plain stool of the
proper height kept for the purpose), and dredge the breast, upper
portion and sides thoroughly, by sifting flour over the fowl from a
fine sifter, return pan to oven, and let remain until the flour is well
browned, then baste freely with drippings from the pan, and flour
again, repeating the flouring and browning, and allowing the crust
to grow crisper each time ; there will probably be time to repeat
the process three or four times before finishing. Take care not to
wash off the flour by basting; give it time to brown on thoroughly,
and do not take out of oven until all the flour of last dredging
is thoroughly browned. If it isneces^nrv to turn the turkey in the
pan, use a towel, and never stick it with a fork, to allow the juice
to escape. In roasting a large turkey, a liberal allowance of but-
ter for cooking, including gravy for serving in two successive
days, is one tea-cupful, but less may be used, according to taste
or necessity for economy. When done the entire surface will be a-

POULTRY. 285

rich, frothy, brown crust, which breaks off in shells in carving,
and makes the most savory of morsels. Dish the turkey.

To make the gravy, boil the heart, liver, gizzard and neck in two-
quarts of water for two hours, then take them up, chop gizzard,
heart and liver, put them back again, thicken with one table-spoon
of flour wet with cold water; season with salt and pepper; after the
turkey has been taken up, pour into dripping-pan, set on the top of
the stove, and boil five minutes, stirring constantly, scraping the
sides of the pan until free from the rich, savory particles that ad-
here. Serve in a gravy-boat.

ROAST TURKEY WITH OYSTER DRESSING.

Dress and rub turkey thoroughly inside and out with salt and
pepper, steam two hours or until it begins to grow tender, lifting
the cover occasionally and sprinkling lightly with salt. Then take
out, loosen the legs, and rub the inside again with salt and pepper,
and stuff with a dressing prepared as follows: Take a loaf of stale
bread, cut off crust and soften by placing in a pan, pouring on
boiling water, draining off immediately and covering closely;
crumble the bread fine, add half a pound melted butter, or more
if to be very rich, and a tea-spoon each of salt and pepper, or
enough to season rather highly ; drain off liquor from a quart
of oysters, bring to a boil, skim and pour over the bread-crumbs,
adding the soaked crusts and one or two eggs ; mix all thoroughly
with the hands, and if rather dry, moisten with a little sweet milk;
lastly, add the oysters, being careful not to break them ; or first put
in a spoonful of stuffing, and then three or four oysters, and so on
until the turkey is filled ; stuff the breast first. Flour a cloth and
place over the openings, tying it down with a twine ; spread the
turkey over with butter, salt and pepper, place in a dripping-pan
in a well-heated oven, add half a pint hot water, and roast t\vo
hours, basting often with a little water, butter, salt and pepper,
kept in a tin for this purpose and placed on the back of the
stove. A swab made of a stick with a cloth tied on the end, is
better than a spoon to baste with. Turn until nicely browned on
all sides, and about half an hour before it is done, baste with butter
and, dredge with a little flour— this will give it a frothy appearance*

286 POULTRY.

When you dish the turkey if there is much fat in the pan, pour off
most of it, and add the chopped giblets previously cooked until
tender, and the water in which they were cooked, now stewed down
to about one pint ; place one or two heaping table-spoons flour (it is
better to have half of it browned) in a pint bowl, mix smooth with
a little cream, fill up bowl with cream or rich milk and add to the
gravy in the pan ; boil several minutes, stirring constantly, and
pour into the gravy tureen ; serve with currant or apple jelly. A
turkey steamed in this way does not look so well on the table, but
is very tender and palatable. It is an excellent way to cook a
large turkey.

ENGLISH EOAST TURKEY.

Kill several days before cooking, prepare in the usual manner,
stuff with bread-crumbs (not using the crusts) rubbed fine, moistened
with butter and two eggs, seasoned with salt, pepper, parsley, sage,
thyme or sweet marjoram ; sew up, skewer, and place to roast in a
rack within a dripping-pan ; spread with bits of butter, turn
and baste frequently with butter, pepper, salt and w7ater ; a few
minutes before it is done glaze with the white of an egg; dish
the turkey, pour off most of the fat, add the chopped giblets and
the water in which they were boiled, thicken with flour and butter
rubbed together, stir in the dripping-pan, let boil thoroughly and
serve in a gravy-boat. Garnish with fried oysters, and serve with
celery-sauce and stewed gooseberries. Choose a turkey weighing
from eight to ten pounds. If it becomes too brown, cover with
buttered paper. — Mrs. C. T. Carson.

MEAT JELLY FOE BONED TURKEY.

Take oil from the water (when cold) in which turkey was boiled,
strain into a porcelain kettle, add two ounces gelatine, three eggs,
with shells, a wine-glass sherry or madeira ; stir well. Add one
c[uart strained liquor, beat rapidly with an egg-beater, put on "fire,
and stir till boils ; simmer ten or fifteen minutes, sprinkle with a
pinch of turmeric, and strain as other jelly; when cold, break up
and place over and around turkey. Cut in thick slices and fanciful
shapes with paste-cutter. — Mrs. S. T. J.., Va,

SALADS.

Vegetables used for salads are : boiled asparagus, cabbage, red
and white; lettuce, chicory, boiled cauliflower, celery, dandelion,
purslane, water-cress, etc. Prepare carefully by freshening in cool
water, cleaning thoroughly of all foreign matters, drying carefully
in a towel (avoiding as much as possible crushing the leaves, as it
causes them to wilt), and then shredding with the fingers instead of
cutting or chopping with a knife. Lettuce is often served with the
leaves entire, reserving the tender inner leaves of lettuce for garnish-
ing; cover with a "dressing," which consists chiefly of oil, vinegar,
salt, pepper, and mustard, mixed in various proportions. All the
ingredients of the dressing should be the very best.

In preparing the dressing, powder the hard boiled eggs, either in
a mortar or by mashing with the back of a silver spoon (if raw
eggs are used beat well and strain), add the seasoning, then the oil,
a few drops at a time, and, lastly and gradually, the vinegar. Al-
ways use the freshest olive salad oil, not the common sweet oil ; if it
can not be obtained, cream or melted butter is a good substitute and
by some considered even more palatable, but when used it should be
added last of all. In making chicken salad use the oil off the
water in which the chickens were boiled. It is much nicer to pick
the meat or cut it with a knife instead of chopping, always removing
bits of gristle, fat and skin. The same is true of celery (in place
of which celery seed may be used with white cabbage or nice head-
lettuce, well chopped). To crisp celery, lettuce, cabbage, and all
vegetables used for salads, put in ice-water for two hours before serv-

(2P7)

288 SALADS.

ing. Pour the dressing over the chicken and celery, mixed and
slightly salted ; toss up lightly with a silver fork, turn on a platter,
form into an oval mound, garnish the top with slices of cold boiled
eggs, and around the bottom with sprigs of celery, and set away in
a cold place until needed. Salads should be served the day they are
prepared. Vegetable salads should be stirred as little as possible,
in order that their freshness may be preserved until they are served.
To fringe celery stalks for use as a garnish for salads, meats, chicken,
etc., cut the stalks into two-inch pieces ; stick several coarse needles
into the top of a cork ; draw half of the stalk of each piece of celery
through the needles several times. When all the fibrous parts are
separated, lay the celery in some cold place to curl and crisp. Stir
salads with a wooden fork or spoon. Many think turkey makes a
nicer salad than chicken. Always make soup of the liquor in which
turkey or chicken was boiled.

SIDNEY SMITH'S WINTER SALAD.

Two large potatoes, passed through kitchen sieve,

Unwonted softness to the salad give ;

Of mordant mustard add a single spoon —

Distrust the condiment which bites too soon ;

But deem it not, though made of herbs, a fault

To add a double quantity of salt;

Three times the spoon with oil of Lucca crown,

And once with vinegar procured from town.

True flavor needs it, and your poet begs

The pounded yellow of two well-boiled eggs.

Let onion atoms lurk within the bowl,

And, half-suspected, animate the whole ;

And lastly, on the favored compound toss

A magic tea-spoon of anchovy sauce.

Then, though green turtle fail, though venison 's tough,

Though ham and turkey are not boiled enough,

Serenely full, the epicure shall say,

" Fate can not harm me — I have dined to day."

ASPARAGUS SALAD.

After having scraped and washed asparagus, boil soft m salt
water, drain off water, add pepper, salt and strong cider vinegar,
and then cool. Before serving, arrange asparagus so that heads
will all lie in center of dish; mix the vinegar in which it was put

SALADS. 289

after removing from the fire with good olive oil or melted butter, and
pour over the asparagus. — Mrs. Leiuis Brown.

BEAN SALAD.

String young beans, break into half-inch pieces (or leave whole),
wash and cook soft in salt water ; drain well, add finely-chopped
onions, pepper, salt and vinegar; when cool add olive-oil or melted
butter. The onions may be omitted.

CABBAGE SALAD.

Two quarts finely-chopped cabbage, two level table-spoons salt,
two of white sugar, one of black pepper, and a heaping one of
ground mustard; rub yolks of four hard-boiled eggs until smooth,
add half cup butter, slightly warmed ; mix thoroughly with the cab-
bage, and add tea-cup good vinegar ; serve with whites of the eggs
sliced and placed on the salad. — Mrs. Col. Hawkins.

CABBAGE SALAD.

Put the milk and vinegar on to heat in separate sauce-pans ; when
the vinegar boils, add butter, sugar, salt and pepper, and stir in the
chopped cabbage; cover, and let scald and steam — not boil — for a
moment, meanwhile, remove hot milk from stove, cool a little, and
stir in the well-beaten and strained yolks ; return to stove, and boil
a moment. Dish cabbage and pour custard over it, stir rapidly with
.a silver spoon until well mixed, and set immediately in a cold place.

CREAM SLAW.

One gallon cabbage cut very fine, pint vinegar, pint sour cream,
half cup sugar, tea-spoon flour, two eggs, and a piece of butter the
size of a walnut; put vinegar, sugar and butter in a sauce-pan and
let boil; stir eggs, cream and flour, previously well mixed, into the
vinegar, boil thoroughly and throw over the cabbage previously
sprinkled with one table-spoon salt, one of black pepper and one of
mustard. — Mrs. Dr. Skinner, Somerset,

PLAIN COLD SLAW.

Slice cabbage very fine, season with salt, pepper, and a little
sugar; pour ever vinegar and mix thoroughly. It is nice served in
the center of a platter with fried oysters around it.
19

290 SALADS.

CHICKEN SALAD.

Chop fine one chicken cooked tender, one head cabbage, and five
cold hard-boiled eggs ; season with salt, pepper and mustard to
taste ; warm one pint vinegar, add half a tea-cup butter, stir until
melted, pour hot over the mixture, stir thoroughly, and set away to

cool.

CHICKEN SALAD.

Boil three chickens until tender, salting to taste; \vhen cold cut
in small pieces and add twice the quantity of celery cut up with a
knife but not chopped, and four cold-boiled eggs sliced and thor-
oughly mixed through the other ingredients. For dressing, put on
stove a sauce-pan writh one pint vinegar and butter size of an egg;
beat two or three eggs with two table-spoons mustard, one of black
pepper, two of sugar, and a tea-spoon salt, and when thoroughly
beaten together pour slowly into the vinegar until it thickens. Be
careful not to cook too long or the egg will curdle. Remove, and
when cold pour over salad. This may be prepared the day before,
adding the dressing just before using. Add lemon juice to improve
the flavor, and garnish the top with slices of lemon. — Mrs. C. E.
Skinner, Battle Creek, Mich.

CHICKEN SALAD.
Boil one chicken tender; chop moderately fine the whites of

twelve hard-boiled eggs and the chicken ; add equal quantities of
chopped celery and cabbage ; mash the yolks fine, add two table-
spoons butter, two of sugar, one tea-spoon mustard ; pepper and
salt to taste ; and lastly, one half-cup good cider vinegar ; pour
over the salad, and mix thoroughly. If no celery is at hand, use
chopped pickled cucumbers or lettuce and celery seed. This may
be mixed two or three days before using. — Mrs. Judge Lawrence,

Bellefontaine.

CHICKEN SALAD.

Four chickens ; two bunches of celery to each chicken ; one pint
vinegar, two eggs, two table-spoons salad oil, two of liquid mustard,
one of sugar, one of salt, one salt-spoon red pepper ; make a cus-
tard of eggs and vinegar ; beat oil, mustard, and red pepper to-
gether ; stir into custard ; add celery just before using. The above
is sufficient for twrenty persons. — Mrs. J. W. G., Richmond,

SALADS. 291

CUCUMBER SALAD.

Peel and slice cucumbers ; mix with salt, and let stand half an
hour ; mix two table-spoons sweet-oil or ham gravy with as much
vinegar, and a tea-spoon sugar ; add the cucumbers, which should
be drained a little ; add a tea-spoon pepper, and stir well. Sliced
onions are an addition, if their flavor is liked. — Mrs. H. G. Mahncke.

HAM SALAD.

Cut up small bits of boiled ham, place in salad-bowl with the
hearts and inside leaves of a head of lettuce. Make dressing as fol-
lows : Mix in a sauce-pan one pint sour cream, as free from milk as
possible, and half pint good vinegar, pepper, salt, a small piece of
butter, sugar, and a small table-spoon of mustard mixed smooth ;
boil, add the well-beaten yolks of two eggs, stirring carefully as for

•/ OO ' O v

float, until it thickens to the consistency of starch, then set hi a cool
place or on ice, and when cold pour over salad and mix well. — Mrs.
& Watson, Upper Sandusky, Ohio.

HERRING SALAD.

Soak over night three Holland herrings cut in very small pieces;
cook and peel eight medium potatoes, and when cold chop with two
email cooked red beets, two onions, a few sour apples, some roasted
veal, and three hard-boiled eggs ; mix with a sauce of sweet-oil,
vinegar, stock, pepper, and mustard to taste. A table-spoon of
thick sour cream improves the sauce, which should stand over night
in an earthen dish. — Mrs. H. G. Mahncke.

LETTUCE SALAD.
Take the yolks of three hard-boiled eggs, add salt and mustard

to taste ; mash it fine ; make a paste by adding a dessert-spoon
of olive-oil or melted butter (use butter always when it is difficult
to get fresh oil) ; mix thoroughly, and then dilute by adding grad-
ually a tea-cup of vinegar, and pour over the lettuce. Garnish by
slicing another egg and laying over the lettuce. This is sufficient
for a moderate-sized dish of lettuce. — Mrs. Col. Reid, Delaware, Ohio.

LOBSTER SALAD.

Put a large lobster over the fire in boiling water slightly salted ;
boil rapidly for about twenty minutes ; when done it will be of a
bright red color, and should be removed, as if boiled too long it will

292 SALADS.

be tough ; when cold, crack the claws, after first disjointing, twist
off the head (which is used in garnishing), split the body in two-
lengthwise, pick out the meat in bits not too fine, saving the coral
separate ; cut up a large head of lettuce slightly, and place on a
dish over which lay the lobster, putting the coral around the out-
side. For dressing, take the yolks of three eggs, beat well, add
four table-spoons salad-oil, dropping it in very slowly, beating all
the time ; then add a little salt, cayenne pepper, half tea-spoon
mixed mustard, and two table-spoons vinegar. Pour this over the
lobster, just before sending to table. — Mrs. A. Wilson, Rye, N. Y.

POTATO SALAD.

Boil four large Irish potatoes, peel and mash smooth ; mince two
onions, and add to the potato, make a dressing of the yolks of three
hard-boiled eggs, one small tea-cup of vinegar, one tea-spoon black
pepper, one dessert-spoon each of celery seeds and salt, one table-
spoon each of prepared mustard and melted butter ; mix wrell with
potato, and garnish with slices of egg and celery or lettuce. Or,
chop cold boiled potatoes fine with enough raw onions to season
nicely; make a dressing as for lettuce salad, and pour over it. —
Mrs. James A. Jennings, Nashville, Tennessee.

SALMON SALAD.

Set a can of salmon in a kettle of boiling water, let boil twenty
minutes, take out of the can and put in a deep dish, pour off the
juice or oil, put a few cloves in and around it, sprinkle salt and
pepper over, cover with cold vinegar, and let it stand a day, take
it from the vinegar and lay it on a platter. Prepare a dressing as
follows: Beat the yolks of two raw eggs with the yolks of two eggs
boiled hard and mashed fine as possible; add gradually a table-
spoon mustard, three of melted butter, or the best of salad-oil, a
little salt and pepper (either black or cayenne), and vinegar to taste.
Beat the mixture a long time (some persons like the addition of
lemon juice and a little brown sugar) ; cover the salmon thickly
with a part of the dressing, tear up very small the crisp inside
leaves of lettuce, put in the remainder of the mixture, and pour
over with two or three larger pieces placed around the salmon, and
serve.

SALADS. 293

TOMATO SALAD.

Take the skin, juice, and seeds from nice, fresh tomatoes, chop
what remains with celery, and add a good salad-dressing.

SALAD DRESSING.
Yolks of two hard-boiled eggs rubbed very fine and smooth, one

tea-spoon English mustard, one of salt, the yolks of two raw eggs
beaten into the other, dessert-spoon of fine sugar. Add very fresh
sweet-oil poured in by very small quantities, and beaten as long as
the mixture continues to thicken, then add vinegar till as thin as
desired. If not hot enough with mustard, add a little cayenne
pepper. — Mrs. Gov. Cheney

SALAD DRESSING.

The yolks of two eggs beaten thoroughly, one level tea-spoon salt,
©ne of pepper, two of white sugar, two tea-spoons prepared mustard,
one table-spoon butter; stir in the mixture four table-spoons best
vinegar, put dressing into a bowl, set it in a kettle of hot water, and
stir constantly till it thickens ; set away, and when cool it is ready
for use. This is sufficient for one quart finely-chopped cabbage, and
should be poured over while hot, and thoroughly mixed with the
cabbage, which may then be placed upon a platter, formed into an
oval mound, and served cold.

BOTTLED SALAD DRESSING.

Beat yolks of eight eggs, add to them a cup of sugar, one table-
spoon each of salt, mustard, and black pepper, a little cayenne, and
half a cup of cream ; mix thoroughly ; bring to a boil a pint and a
half vinegar, add one cup butter, let come to a boil, pour upon the
mixture, stir well, and when cold put into bottles, and set in a cool
place. It will keep for weeks in the hottest weather, and is excel-
lent for cabbage or lettuce.

CREAM DRESSING FOR COLD SLAW.

Two table-spoons whipped sweet cream, two of sugar, and four
of vinegar ; beat well and pour over cabbage, previously cut very
fine and seasoned with salt. — Miss Laura Sharp, Kingston.

MAYONNAISE DRESSING.

"feat a raw egg (some use the yolks only) with a salt-spoon of salt
(using a wooden-spoon) until it is thoroughly smooth, add a tea-spoon

294 SALADS.

mixed mustard made rather thicker than usual ; when quite smooth
add by degrees (a few drops only at a time) a half-pint of olive-oil,
taking care to blend each portion of it with the egg before adding
more. This ought to be as smooth as honey, and thick enough so
that a spoon will stand up in it ; dilute with vinegar until it assumes
the consistency of thick cream. A little anchovy may be added if
desired. Lemon juice may be used instead of vinegar, or a few
drops may be added with the vinegar. This is the smoothest and
richest of salad dressings. The oily flavor is entirely lost in com-
bination with the raw egg. When you begin to add the oil, drop a
very little at first as it may curdle the egg. This sauce keeps well,
if bottled and corked with a glass stopper, and it may be made at
any time in advance, if only yolks are used, when yolks are left
over from baking. In summer, place oil and eggs in a cold place,
half an hour before making.

SALAD-DRESSING WITH POTATO.

Peel one large potato, boil, mash until all lumps are out, and add
the yolk of a raw egg, stir all well together and season with a tea-
spoon of mustard and a little salt ; add about half a gill of olive-
oil and vinegar, putting in only a drop or two at a time, and stir-
ring constantly, as the success of the dressing depends on its smooth'
ness. This dressing is very nice with celery or cabbage chopped
fine, and seasoned with a little salt and vinegar. — Mrs. E. L. Fay.

OYSTER SALAD.

Half gallon each fresh oysters and celery cut into dice, yolks of
four hard-boiled eggs, a raw egg whipped, two large spoons melted
butter, two tea-spoons each of salt, black pepper and made mustard,
one tea-cup vinegar, two pickled cucumbers cut fine. Drain liquor
from oysters, throw in hot vinegar on the fire, let them stay until
plump, not cooked. Put at once in cold water, drain off, and set in
cool place ; prepare dressing. Rub salt, pepper and mustard with
the yolks finely mashed ; add butter, a few drops at a time. When
smooth, add beaten egg, then vinegar by the spoonful ; set aside. Mix
oysters, celery and pickle, tossing up well with a silver fork; salt to
taste. Pour dressing over all. — Mrs. Col. G. S. Park, Parkville, Mo.

SHELL-FISH.

There is not a lover of oysters in existence who does not heartily
sympathize with the boy who wanted to spell August ' ' O-r-g-u-s-t,"
in order to bring it into the list of the months which contain an "r,"
in all of which oysters are in season. The delicious bivalves furnish
an important, and, in most localities, a not expensive article of food ;
and the ease with which they are prepared for the table, and the
great variety of ways in which they may be cooked and served,
make them a great favorite with housekeepers.

Oysters in the shell must be kept in a cool cellar, and occasionally
sprinkled with salt water. When fresh, the shell is firmly closed;
if open, the oyster is dead and unfit for use. The small-shelled
oysters have the finest flavor. For the freshness of canned oysters
it is necessary to trust to the dealer, but never buy cans the sides
of which are swollen. In preparing them for cooking or for the
table, carefully remove all bits of shell. Never salt oysters for
soups or stews till just before removing them from the fire, or they
W7ill shrivel up and be hard, and do not add butter. In frying, a
little baking-powder added to the cracker-dust or corn-meal in which
they are rolled will greatly improve them. Roasting in the shell
preserves the natural flavor. Always serve immediately after cooking,
no matter wrhat method is used.

As to nutritive qualities, oysters rank much below butcher's meats,
and it is even questioned whether they contain the phosphorus, or
brain food, which has been credited to them in company with the
finny tribe in general. But, when properly cooked, they are easy
of digestion, and very proper food for persons whose occupation is

295)

296 SHELL-FISH.

sedentary, and whose duties do not call for heavy muscular exertion.
Even for invalids, they are nutritious and wholesome, when deli-
cately prepared.

CLAM CHOWDER.

Chop fifty clams, peel and slice ten raw potatoes, cut into dice six
onions and a half pound fat salt pork, slice six tomatoes (if canned
use a coffee-cup full), add a pound pilot crackers; first put pork in
bottom of pot and try out, partially cook onions in pork-fat, remove
the mass from pot, and put on a plate bottom side up ; make layers
of the ingredients, season with pepper and salt, cover with water
and boil an hour and a half, adding chopped parsley to taste.

CLAM PIE.

Take three pints of either hard or soft-shell clams (if large, chop
slightly), put in a sauce-pan and bring to a boil in their own liquor,
or add a little water if needed; have ready four medium-sized po»
tatoes, boiled till done and cut into small squares ; make a nice pie-»
paste with which line a medium-sized pudding-dish half way down
the sides ; turn a small tea-cup bottom up in middle of dish to keep
up the top crust ; put in first a layer of clams, and then a few po-
tatoes, season with bits of butter and a little salt and pepper, and
dredge with flour; add another layer of clams, and so on till dish
is filled, adding juice of clams, and a little water if necessary (there
should be about as much liquid as for chicken-pie). Cover with
top-crust, cutting several slits for steam to escape, and bake three-
quarters of an hour. — Mrs. A. Wilson, Eye, N. Y.

CLAM STEW.

Take half peck hard-shell clams, wash shells clean, and put in a
kettle with about one tea-cup water ; let steam until the shells open,
when take out of shell, strain juice, and return it with clams to th&
fire ; after they come to a boil, add one pint milk, a piece of butter
size of an egg, three crackers rolled fine, pepper, and salt if any is
needed. — Mrs. A. W.

FRIED CLAMS.

Remove from shell large soft-shell clams; beat an egg well and
add two table-spoons water ; have the clams dried in a towel, and
dip them first in the egg, then in finely-rolled cracker or bread?

SHELL-FISH. 297

crumbs, and fry (longer than oysters) in sweet lard or butter. Oys-
ters may be prepared for cooking in same way. — Mrs. A. W.

DEVILED CRABS.

Pick the meat from a boiled crab and cut in fine bits, add one-
third as much bread-crumbs, two or three chopped hard-boiled eggs,
; and lemon juice ; season with pepper, salt, and butter or cream.
Clean the shells nicely and fill with the mixture, sprinkle over with
bread-crumbs and small bits of butter, and brown in oven. Lob-
sters may be prepared in same way, and served in silver scallop-
shells. Or, boil one pint milk, and thicken with one table-spoon
corn starch mixed in a little cold milk, season with pepper (cayenne
may be used) and salt, and pour over the picked-up lobster ; put in
baking-dish, and cover with bread-crumbs and a few pieces of but-
ter, and brown in oven. — Mrs. Col S., Norfolk, Va.

BOILED OYSTERS.

Wash shell-oysters perfectly clean, place in a small willow basket,
drop in a kettle of boiling water, and when shells open, lift basket,
and serve oysters on the half shell.

BROILED OYSTERS.

Dry large, selected oysters in a napkin, pepper and salt, and
broil on a fine folding wire-broiler, turning frequently to keep the
juice from wasting. Serve immediately in a hot dish with little
pieces of butter on them. Or, pepper a cup of dry bread-crumbs,
dry one quart of oysters in a napkin, dip each in butter previously
peppered, roll well in the crumbs, and broil over a good fire for
five to seven minutes. Serve immediately in a hot dish with but-
ter, pepper and salt.

BROILED OYSTERS WITH PORK.

String a hair-pin shaped wire, first with an oyster, then with 2
thin slice of pork, and so on until the wire is filled ; fasten ends oi
wire into a long wooden handle, and broil before the fire. Serve,
with the pork, if you like, seasoning slightly with pepper.

OYSTER CROQUETTES.

Scald and chop fine hard part of the oysters (after taking the
other part and liquor for a soup), add an equal weight of mashed
potato ; to one pound of this add lump of butter the size of an egg,.

298 SHELL-FISH.

tea-spoon salt, half tea-spoon of pepper, and quarter of a tea -cup
cream. Make in small cakes, dip in egg and then in bread-crumbs,
and fry like doughnuts.

BROILED OYSTERS ON THE HALF-SHELL.

Select large shells, clean with a brush, open, saving juice ; put
oysters in boiling water for a few minutes, remove and place each
oyster in a half-shell, with juice ; place on a gridiron over a brisk
fire, and when they begin to boil, season with butter, salt and
pepper (some add a drop of lemon juice.) Serve on the half-shell.

CURRIED OYSTERS.

Put the liquor drained from a quart of oysters into a sauce-pan,
add a half-cup of butter, two table-spoons flour, and one of curry
powrder, well mixed; let boil, add oysters, and a little salt; boil up

once and serve.

DEVILED OYSTERS.

Wipe the oysters dry and lay in a flat dish, cover with a mixture
of melted butter, cayenne pepper (or pepper sauce), and lemon
juice. Let them lie in this for ten minutes, turning them frequently;
take out, roll in cracker crumbs, then in beaten egg, then in
crumbs, and fry in hot lard and butter, half and half.

ESCALOPED OYSTERS..

Take crushed crackers, not too fine ; drain liquor from a quart
of oysters and carefully remove all bits of shell, butter a deep
dish or pan, cover the bottom with crackers, put in a layer of oys-
ters seasoned with salt and pepper and bits of butter in plenty,
then a layer of crackers, then oysters, and so on until dish is full^
finishing with the crackers covered with bits of butter ; pour over
the whole the oyster-liquor added to one pint of boiling water
(boiled and skimmed), place in a hot oven, bake half an hour, add
another pint of hot water, or half pint water and half pint of milk,
in which a small lump of butter has been melted ; bake another
half hour, and, to prevent browning too much, cover with a tin or
sheet-iron lid. All bread-crumbs, or a mixture of crackers and
bread-crumbs may be used when more convenient. As the amount
of liquor in oysters varies, and the proportion of crackers or bread-
crumbs to the oysters also varies, the quantity of water must be

SHELLFISH. 299

increased or diminished according to judgment and taste. Some
prefer to cook half the time given above. Boiled macaroni may be
used in place of cracker-crumbs.

TERRAPIN.

Cut off head, put on to boil with shell on ; when done enough,
remove under shell, and pick terrapin in pieces. Clean top shell
well ; add a few crackers, onions, parsley, allspice, salt, pepper,
butter, and wine; return to shell, garnish with sliced lemon, and
bake. Add Cayenne pepper, if liked, in seasoning. Terrapin or
turtle steaks are fine smothered in an egg batter before frying. —
Mrs. J. C. Owens, Ouirleston, South Carolina.

FRIED OYSTERS.

Drain carefully, remove all bits of shell, and sprinkle with pepper
and salt, and set in a cool place for ten or fifteen minutes. Then,
If oysters are small, pour them into a pan of crackers rolled fine,
add the liquor, mix well, and let stand five minutes, add a little salt
and pepper, mold into small cakes with two or three oysters in
each, roll in dry crackers until well encrusted, and fry in hot lard
and butter, or beef-drippings. Serve hot in a covered dish.

Or, dip the oysters in the yolk of eggs, well seasoned and beaten,
then in corn meal with a little baking powder mixed with it, and
fry in hot lard like doughnuts ; or if you have frying basket, place
them on that and drop it in the hot lard. Test the heat as for
doughnuts.

Or, drain thoroughly, put in a hot frying-pan, turn so as to
brown on both sides. They cook in this way in a few moments,
and the peculiar flavor of the oysters is well preserved. Serve on
a hot covered dish, with butter, pepper and salt, or add a little
cream just before serving, and serve on toast ; or take two parts
rolled crackers and one part corn rneal, mix well, roll the oysters in
it, and fry in equal parts butter and lard. Season with salt and
pepper. — Mrs. W. W. Woods.

FRIED OYSTERS.

To fry oysters, take two dozen large oysters (they are sold under
different names and brands in different markets), drain off liquor;

300 SHELL-FISH.

have prepared cracker dust (bought of any grocer, or made by
crushing with rolling pin), mix well one tea-spoon salt, take one oys-
ter at a time, roll in cracker dust, and lay on a meat board or plat-
ter by itself until all are so encased, and laid in rows ; let remain
fifteen minutes, now take the oyster first rolled in cracker dust and
dip in beaten eggs (yolk and white beaten together), then the second
oyster, and so on until all are dipped, then roll in cracker dust,
following same order as before. Let them remain from half to
three-quarters of an hour. It is important to follow the same order
in each operation, to give the liquor of the oyster time to drain
out and be absorbed by the cracker dust ; now heat in a frying-pan
one pound of clarified fat or lard ; when the blue smoke arises
(which indicates a heat of 375°, the proper cooking point), drop
into it a peeled potato or piece of hard bread, which has the effect
of preventing the fat growing hotter, drop in the oysters very lightly,
and when a light brown turn to brown the other side ; and then
remove to a colander to drain a moment, or lay upon a piece of
brown paper, which will absorb the superfluous grease. The time
for cooking is about three minutes. Serve while hot on a hot platter.
Fried oysters, to be at their best, must be eaten as soon as cooked;
and when a second supply is likely to be needed, it should be cooked
while the first is being served and eaten. It is better not to touch
the oysters with the hand, as it tends to make them tough ; all the
rolling and dipping may be done with a fork, without mangling the
oyster.

FRICASSEED OYSTERS.

Take a slice of raw ham (corned and not smoked), soak in
boiling water for half an hour, cut in very small slices and put
in a sauce-pan with two-thirds pint of veal or chicken broth well
strained, the liquor from one quart oysters, one small onion minced
very fine, a little chopped parsley, sweet marjoram and pepper.
Let these simmer twenty minutes, boiling rapidly for two or three
minutes. Then skim well and add one scant table-spoon of corn
starch mixed smoothly in one-third cup of milk, stir constantly,
and when it boils add the oysters and one ounce of butter ; just let
it come to a boil, remove oysters to a deeper dish, then beat one-
egg and add to it gradually some of the hot broth, and when cooked

SHELL-FISH. 301

Btir it into the pan ; season with salt and pour all over the oysters.
When placed upon the table some squeeze the juice of a lemon

over it.

OYSTER FRITTERS.

Drain off liquor, boil, skim, and to a cupful add a cup of milk,
two or three eggs, salt and pepper, and flour enough to make a
rather thick batter. Have hot lard or beef drippings ready in a
kettle, drop the batter into it with a large spoon, taking up one
oyster for each spoonful. The oyster must be large and plump.

OYSTER OMELET.

Add to a half cup of cream six eggs beaten very light, season
with pepper and salt, and pour into a frying-pan with a table-spoon
of butter ; drop in a dozen large oysters cut in halves, or chopped
fine with parsley, and fry until a light brown. Double it over, and
serve immediately. — Mrs. T. B. Johnson, Tuscumbia.

PANNED OYSTERS.

Cut stale bread in thin slices, then round them, removing all
crust. Make them to fit patty -pans; toast them, butter, and
place in pans. Moisten with three or four tea-spoons of oyster
liquor; then place on the toast a layer of oysters, sprinkle with
pepper, and put on top a small piece of butter; place pans in a
baking pan and put in oven, covering with a tin lid, or if not large
enough, another pan to keep in the steam and flavor ; have a quick
oven, and when cooked seven or eight minutes, until "ruffled,"
remove cover and sprinkle with salt ; replace cover and cook one
minute longer. Serve in the patty-pans. This is delicious.

OYSTER PIE.

Line a deep pie-dish with puff-paste; dredge with flour, pour in
one pint oysters, season well with bits of butter, salt and pepper,
and sprinkle flour over; pour on some of the oyster-liquor, and
cover with a crust having an opening in the center to allow the
steam to escape.

Or, line the pie-dish half way up with good pie-crust, fill the dish
with pieces of stale bread, place a cover of paste over this, and
bake about twenty minutes in a brisk oven. Take off crust, have
ready some oysters prepared as for patties, fill the pie with them,

302 SHELL-FISH.

and replace the crust and serve at once ; or line dish with a good
puff-paste, place an extra layer around the edge, and bake in a brisk
oven ; fill with oysters, season with pepper, salt, and one table-spoon
butter, sprinkle slightly with flour, and cover with a thin crust of
paste ; bake quickly ; when the top crust is done, the pie will be
ready to take up. Serve promptly, as the crust quickly absorbs the
gravy. Some like this cold for picnics or traveling. — Mrs. Carrie

Beck' OYSTER PICKLES.

To every quart of liquor add a tea-spoon of black pepper, a pod
of red pepper broken in bits, two blades of mace, a tea-spoon salt,
two dozen cloves, and half a pint of best vinegar, add the oysters
and simmer gently for a few minutes, take out and put in small
jars; then boil the pickle, skim it, and pour over them. Keep
them in a dark, cool place, and when a jar is opened, use up its
contents as quickly as possible. Oysters pickled thus will keep

good four or five weeks.

OYSTER ROLL.

Cut a round piece, say six inches across, from the top of a well-
baked round loaf of bread, remove the inside from the loaf, learing
crust half an inch thick ; make a rich oyster stew, and put in the
loaf first a layer of it, then of bread-crumbs, then oysters, and so
on ; place cover over the top, glaze the loaf with the beaten yolk
Q£ an egg, and place in oven for a few moments. Serve very hot,

RAW OYSTERS.

Wash the shells, open, detaching the flat shell, loosen from the
deep shell, but leave them in it, and serve half dozen on a plate,
with a quarter of lemon in center. Eat with salt, pepper and lemon
juice or vinegar.

In serving them without the shells the most attractive way is in
a dish of ice, made by freezing water in a tin form shaped like a
salad bowl, or in a block of ice from which a cavity has been
melted with a hot flat-iron. They should first be drained well in a
colander, sprinkled with plenty of pepper and salt, and placed on
the ice and let remain in a cool place for half an hour or until time
of serving.

A simpler and equally delicious way is to drain well, sprinkle
with salt and pepper, and place the dish on ice or in a dish of cold

SHELL-FISH. 303

Crater for half an hour before serving, adding bits of ice. Serve
with horse-radish, Chili sauce, slices of lemon, or simply vinegar.

OYSTERS IN THE SHELL.

Open the shells, keeping the deepest ones for use. Melt some
butter, season with minced parsley and pepper. When slightly
cooled, roll each oyster in it, using care that it drips but little, and
lay in the shells. Add to each shell a little lemon juice, cover with
grated bread-crumbs, place in a baking-pan and bake in a quick
oven; just before they are done, add a little salt. Serve in the

6heUs' OYSTER STEW.

Put the liquor from the oysters on the stove, let boil, skim, and

season with butter and pepper, add oysters, let come to a boil only,
season with salt and serve. This is pronounced a " royal stew."

STEAMED OYSTERS.

Lay some oysters in the shell in some air-tight vessel, placing the
upper shell downward so the liquor will not run out when they
open. Set them over a pot of boiling water (where they will get
the steam), and boil hard for twenty minutes; if the oysters are
open they are done ; if not, steam till they do open. Serve at once
and eat hot, with salt and a bit of butter. Or, wash and drain one
quart select oysters, put in pan and place in steamer over boiling
water, cover and steam till oysters are plump with edges ruffled;
place in heated dish with butter, pepper and salt, and serve.

WALLED OYSTERS.

Make a wall one and one-half inches high and three-quarters wide
of one quart nicely mashed and seasoned potatoes, just inside raised
edge of platter, glaze it by covering with beaten egg and placing in
oven for a few minutes. Place the liquor from one quart oysters in
porcelain kettle, let boil, skim well, then add oysters seasoned with
salt, boil up once, skim out oysters (milk or water can be added to
the liquor, then seasoned with butter and pepper, and served as
soup), and add them to a cream dressing made by putting a tea-cup
rich cream, butter size of half an egg, and a little pepper and tea-
spoon salt in a pan placed within a vessel of boiling water ; when
hot add two ounces of flour mixed smooth in some cream or milk,
and let cook till thickened, then place oysters and dressing within
the potato and serve immediately.

SOUPS

To make nutritious, healthful and palatable soup, with flavors
properly commingled, is an art which requires study and practice,
but it is surprising from what a scant allotment of material a deli-
cate and appetizing dish may be produced.. The best base for soup
is lean uncooked meat, a pound of meat to a quart of water, to
which may be added chicken, turkey, beef, or mutton bones well
broken up ; a mixture of beef, mutton and veal, wiili a bit of ham
bone, all cut fine, makes a higher flavored soup than any single
meat ; the legs of all meats are rich in gelatine, an important con-
stituent of soup. For white stock use veal or fowls instead of beef.

Soups, which make the principal part of a meal, should be richer
than those which simply precede a heavier course of meats, etc.

When remnants of cooked meats are used, chop fine, crush the
bones, add a ham bone or bit of ham or salt pork (two or three
cubic inches) and all ends of roasts and fatty parts, and the brown
fat of the roast; make the day previous to use; strain, set away
over night, skim off the fat (which clarify and save for drippings),
and it is ready to heat and serve.

When soup is desired for a first course, daily, a soup-kettle should
be especially provided, with a faucet to draw off the clear soup to
be seasoned for each day ; and all the bones and bits of meat left
after dinner can be thrown into the kettle, also bits of vegetables
and bread, and the gravies that are left from roast meats and cut-
lets. In this way there will be nothing lost, and the soups can be
varied by seasonings and thickenings of different kinds. Every
two or three days, however, the contents of the kettle should be
turned out, after all the liquid has been drawn off, and the kettle

SOUPS. 305

washed clean and scalded, for if this is not attended to, the soups
will soon lose their piquant flavor and become stale.

In using fresh meat throw the pieces as cut into the required
quantity of cold water and let stand until the juices of the meat
begin to color it, then put on to boil ; in this way the juices of the
meat are more readily drawn out. The soup is done when the meat
is juiceless.

The best herbs are sage, thyme, sweet marjoram, tarragon, mint,
sweet basil, parsley, bay-leaves, cloves, mace, celery-seed and onions.
Plant the seed of any of the seven first-mentioned in little boxes
on the window sill, or in a sunny spot in the yard. Gather and
dry them as follows : parsley and tarragon should be dried in June
and July, just before flowering; mint in June and July; thyme,
marjoram and savory in July and August ; basil and sage in August
and September ; all herbs should be gathered in the sunshine, and
dried by artificial heat ; their flavor is best preserved by keeping
them in air-tight tin cans, or in tightly-corked glass bottles.

Seasonings for soups may be varied to suit tastes. The simplest
may have only pepper and salt, while the richest may have a little
of every savor, so delicately blended that no one is conspicuous.
The best seasoning is that which is made up of the smallest quan-
tity from each of many spices. No measure can be given, because
the good soup-maker must be a skillful taster. There must be a
flavor of salt; that is, the water must not be insipid (less is needed
if bits of salt meat are used), there must be a warm tone from the
pepper, but not the taste of pepper; in short, the spicing should be
delicate rather than profuse. Those who like rank flavors may add
them to suit their coarse and uneducated palates. For brown soups
the dark spices may be used ; for white, mace, aromatic seeds, cream
and curry. Many herbs, either fresh or dried, are used as seasoning,
and all the choice catsups and sauces.

Rice, sago, pearled barley, vermicelli, macaroni, etc., are desir-
able additions to meat soups. The first three are used in the pro-
portion of half a tea-cup to three quarts of soup ; wash and soak.
Rice requires half to three-quarters of an hour, boiling in the soup;
sago cooks in fifteen minutes ; barley should be soaked over night,

or for several hours ; boil by itself in a little water till tender; add
20

306 SOUPS.

to the soup just before serving. Vermicelli and macaroni should
be broken up small, and washed thoroughly ; boil in the soup half
an hour.

If a soup is wanted without any addition of vegetables, but thick-
ened, arrow-root or corn starch is used in the proportion of two
round tea-spoons of the latter and two scant tea-spoons of the former
to a quart of soup. Mix with a little water until smooth, and add
wrhen the soup is nearly done. Wheat flour is also used for thick-
ening, but it requires three round table-spoons to the quart. If not
thick enough to suit the taste more may be added. Browned flour
does not thicken, the starchy property having been removed in the
browning process.

Thickened soups require more seasoning than thin soups ; if wanted
very clear and delicate, strain through a hair sieve.

Always use cold water in making all soups ; skim well, especially
during the first hour. There is great necessity for thorough skim-
ming, and to help the scum rise, pour in a little cold water now and
then, and as the soup reaches the boiling point, skim it off. Use
salt at first sparingly, and season with salt and pepper ; allow one
quart soup to three or four persons.

For a quick soup, crush the bone and cut the meat rather fine ;
when done, strain and serve. Every kitchen should be provided
with a soup-kettle (which has a double bottom), or a large iron pot
with a tight-fitting tin cover with a hole size of a large darning-
needle in it at one side of the handle. Keep kettle covered closely,
go that the flavor may not be lost, and simmer slowly, so that the
quantity may not be much reduced by evaporation, but if it has
boiled away (which may be the case when the meat is to be used
for the table), pour in as much hot water as is needed, and add
vegetables, noodles, or any thickening desired. Vegetables should
be added just long enough before soup is done to allow them to be
thoroughly cooked. An excellent soup for a small family may be
made from the bones and trimmings cut from a steak before broil-
ing. The bones from a rib roast, which are generally cut out and
thrown away by the butcher, after weighing, should always be
ordered sent with roast and used for soup.

For coloring and flavoring soups, use caramel, browned flour.

SOUPS. 307

onions fried brown, meat with cloves in it, or browned with butter.
Poached eggs are an excellent addition to some soups. They should
be added just before serving, one for each person. They may be
poached in water or dropped into the boiling soup, or two or three
eggs, well-beaten and added just before pouring in tureen, make a
nice thickening. Cayenne pepper or a bit of red pepper pod, Wor-
cestershire, Halford, or Chili sauce, and catsups, are considered by
many an improvement to soup, but must be cautiously used. Force-
meat balls, made of the meat boiled for the soup, are also used.

SOUP STOCK.

To four pounds of lean beef (the inferior parts are quite as good
for this purpose) put four quarts of cold water (soft is best), wash
the meat and put it in the water without salt ; let it come slowly to
boiling point, skim well before the agitation of the water has broken
the scum, add a little salt, and a dash of cold water, to assist the
scum to rise, skim again, set back and let it boil gently on one side
or in one place, and not all over ('* the pot should smile, not laugh"),
for six or eight hours, until the meat is in rags (rapid boiling
hardens the fiber of the meat and the savory flavor escapes with the
steam), add a little pepper, strain into a stone jar, let it cool, and re-
move all the grease. This stock will keep for many days in cold
weather, and from it can be made all the various kinds of soups bj
adding onion, macaroni, celery, asparagus, green pease, carrot,
tomato, okra, parsley, thyme, summer savory, sage, and slices of
lemon; many of the herbs may be first dried, then pulverized and
put in cans or jars for winter use. Celery and carrot seed may be
used in place of the fresh vegetables. Macaroni should be first

.A o

boiled in slightly salted water, cut in pieces one or two inches long,
and added a short time before serving. To prepare soup for dinner,
cut off a slice of the jelly, add water, heat and serve. Whatever is
added to this, such as rice, tapioca, vegetables, etc., may first be
cooked before being added, as much boiling injures the flavor of the
stock.

A rich stock can also be made from a shank or shin of beef
(knuckle of veal is next best) ; cut in several pieces, crack the
bones, add four quarts water, boil up quickly, skim, add salt, skim,
and let boil gently until the liquor is reduced one-half; strain, cool

308 SOUPS.

and skim, and if boiled properly and long enough, an excellent jelly
will result. Too violent boiling makes the stock cloudy and dark.
To clarify stock that has been darkened by careless skimming and
improper boiling, mix one egg and shell in a gill of cold water, add
a gill of the boiling soup, then stir into the soup until it boils up; re-
move to back of stove, and let stand until the white and shell of the
egg have collected the particles that color the soup, and strain once or
twice until it looks clear. Stock should never be allowed to stand
and cool in the pot in which it is cooked ; pour into an earthen dish,
let stand to cool uncovered, when all the fat should be removed and
saved to clarify for drippings ; the stock is then ready for use as
wanted for soups or gravies. The flavor of stock may be varied by
using in it a little ham, anchovy, sausage, sugar, or a calf's foot.
Sprigs of herbs, and whole spices may be used in seasoning, and
afterward strained out. Delicate flavors should be added just before
serving, as boiling evaporates them. Stock made from meat without
bone or gristle will not jelly, but will taste very like good beef-
tea. Never boil vegetables with stock, as they will cause it to
become sour.

An economical soup-stock may be made of steak or roast-beef
bones, after cooking, adding a little piece of fresh meat, or none at
all, and allowing it to simmer at least five hours; strain, remove all
fat the next day, and it will be ready for use.

SOUP FROM STOCK.

To make soup from any stock, put on as much stock as needed
(if in jelly, scrape the sediment from off the bottom), add seasoning,
water and vegetables. The potatoes should be peeled, sliced, and
laid in salt and water for half an hour, the cabbage parboiled and
drained, and all others either sliced or cut fine, before adding them
to the soup; boil until thoroughly dissolved, strain through a
colander and serve at once.

ANOTHER WAY.

When stock is drawn off, season with celery salt. A little vermicelli
boiled in it for fifteen minutes will give it more body — or some of
the fancy letters, stars, triangles, etc., that are made particularly
for soups can be used, or egg-balls can be made by mixing raw egg
with just enough wheat flour or corn starch to make it into round

SOUPS. 309

balls, then drop them into the soup and boil for ten minutes* A
little milk, a tea-spoon to one egg, is an improvement ; also a
sprinkle of salt. These balls are sometimes called " noodles." If a
richer soup is needed, take slices of raw veal and a little salt pork,
and chop very fine with a slice of wheat bread. Season highly with
pepper, salt, tomato catsup, and chopped lemon peel, moisten with
two well-beaten eggs, and roll into balls as large as a walnut, with
floured hands. Fry the balls in butter to a dark brown, and let
them cool; turn into the soup and boil about ten minutes. Cut a
lemon into very thin bits, slice two hard-boiled eggs, put them into
the tureen ; add a glass of claret or port wine to them and turn in
soup; it is a very " dainty dish."

CLAM SOUP.*

First catch your clams — along the ebbing edges

Of saline coves you'll find the precious wedges,

With backs up, lurking in th., sandy bottom ;

Pull in your iron rake, and lo ! you ' ve got 'em !

Take thirty large ones, put a basin under,

And cleave, with knife, their stony jaws asunder;

Add water (three quarts) to the native liquor,

Bring to a boil, (and, by the way, the quicker

It boils the better, if you'd do it cutely.)

Now add the clams, chopped up and minced minutely.

Allow a longer boil of just three minutes,

And while it bubbles, quickly stir within its

Tumultuous depths where still the mollusks mutter,

Four table-spoons of flour and four of butter,

A pint of milk, some pepper to your notion,

And clams need salting, although born of ocean.

Remove from fire ; (if much boiled they will suffer —

You'll find that India-rubber is n't tougher.)

After 'tis off, add three fresh eggs, well-beaten,

Stir once more, and it's ready to be eaten.

Fruit of the wave ! O, dainty and delicious !

Food for the gods ! Ambrosia for Apicius !

Worthy to thrill the soul of sea-born Venus,

Or titillate the palate of Silenus !

AN ECONOMICAL SOUP.

Take a soup bone (any piece of beef not too fat will do), wash
well, place in kettle with sufficient cold water for soup ; let it boil,

'Written especially for this book, by W. A. CROFFTTT, editor of "American Queen,"
New York.

310 SOUPS.

skim thoroughly and continue to boil slowly from three to six hours,
according to size and quality of meat ; one hour before dinner, put
in cabbage cut in quarters, sprinkling it with salt ; quarter of an
hour after add turnips halved or quartered according to size ; quarter
of an hour after turnips, add potatoes whole, or cut in two if large
(turnips and potatoes should be pared and laid in cold water half
an hour before using). When done take out vegetables and meat,
place in heater, or if you have no heater, place plates over a pot or
skillet of boiling water. If there is not enough soup, add boiling
water, stir in a little thickening of flour and water, let it boil thor-
oughly ; season to the taste with salt and pepper and serve at once.
The soup will be excellent and the vegetables very fine.

ASPARAGUS SOUP.

Cut the tops from about thirty heads of asparagus, about half an
inch long, and boil the rest ; cut off all the tender portions and rub
through a sieve, adding a little salt; warm three pints soup stock,
add a small lump of butter and a tea-spoon of flour previously
cooked by heating the butter and slowly stirring in the flour ; then
add the asparagus pulp. Boil slowly a quarter of an hour, stirring
in two or three table-spoons cream ; color the soup with a tea-spoon
of prepared spinach, made by pounding the spinach well, adding a
few drops of water, squeezing the juice through a cloth and putting
it over a good fire. As soon as it looks curdy, take it off, and strain
the liquor through a sieve. What remains on the sieve is to be used
for coloring the soup. Just before serving soup, add the asparagus
tops which have been separately boiled.

BEEF SOUP.

Take the cracked joints of beef, and after putting the meat in the
pot and covering it well with water, let it come to a boil, when it
should be well skimmed. Set the pot where the meat will simmer
slowly until it is thoroughly done, keeping it closely covered all the
time. The next day, or when cold, remove the fat which hardens
on the top of the soup. Peel, wash and slice three good-sized
potatoes and put them into the soup ; cut up half a head of white
cabbage in shreds, and add to this a pint of Shaker corn that has
been soaked o^er night, two onions, one head of celery, and tomatoes

SOUPS. 311

if desired. When these are done, and they should simmer slowly,
care being taken that they do not burn, strain (or not as preferred)
the soup and serve. The different varieties of beef soup are formed
by this method of seasoning and the different vegetables used in
preparing it, after the joints have been well boiled. Besides onions,
celery, cabbages, tomatoes and potatoes, many use a few carrots,
turnips, beets, and force-meat balls seasoned with .spice ; rice or bar-
ley will give the soup consistency, and are to be preferred to flour
for the purpose. Parsley, thyme and sage are the favorite herbs
for seasoning, but should be used sparingly. To make force-meat
balls, add to one pound chopped beef one egg, a small lump butter,
a cup or less of bread-crumbs ; season with salt and pepper, and
moisten with the water from stewed meat ; make in balls and fry
brown, or make egg-balls by boiling eggs, mashing the yolks with
a silver spoon, and mixing with one raw yolk and one tea-spoon
flour ; season with salt and pepper, make into balls, drop in soup
just before serving. — Mrs. H. B. SJierman.

BEEF SOUP WITH OKRA.

Fry one pound " round" steak cut in bits, two table-spoons
butter, and one sliced onion, till very brown ; add to three or four
quarts cold water in soup-kettle, and boil slowly one hour ; then add
pint sliced okra, and simmer three hours or more ; season with salt
and pepper, strain and serve. — Mrs. T. B. J., Tuscumbia, Ala.

BEEF SOUP.

Take bones and trimmings from a sirloin steak, put over fire after
breakfast in three quarts water, boil steadily until about an hour
before dinner, when add two onions, one carrot, three common-sized
potatoes, all sliced, some parsley cut fine, a red pepper, and salt to
taste. This makes a delicious soup, sufficient for three persons.
All soups are more palatable seasoned with onions and red pepper,
using the seeds of the latter with care, as they are very strong.

BEAN SOUP.

Boil a small soup-bone in about two quarts water until the meat
can be separated from the bone, remove bone, add a coffee-cup white
beans soaked for two hours, boil for an hour and a half, add three
potatoes, half a turnip and a parsnip, all sliced fine, boil half an

312 SOUPS.

hour longer, and just before serving sprinkle in a few dry bread"
crumbs ; season with salt and pepper, and serve with raw onions
sliced very fine for those who like them. — Mrs. A. B. Morey.

TURTLE BEAN SOUP.

Soak one pint black beans over night, then put them into three
quarts water with beef bones or a small piece of lean salt pork, boil
three or four hours, strain, season with salt, pepper, cloves and
lemon juice. Put in a few slices of lemon, and if wished add slices
of hard-boiled eggs. Serve with toasted bread cut into dice and
placed in the tureen. — Mrs. H. G. Clark,

SATURDAY BEAN SOUP.

Baked beans and brown bread form a Sunday breakfast for so
many that the following will be a useful and economical soup for
Saturday dinner. Put on the pot with more beans than enough for
Sunday's breakfast, with water, and slice of salt pork ; parboil till
beans are ready to be put in oven. Take out pork and part of
beans, leaving enough for a bean soup ; place the pot on back of
stove and keep hot. Three-quarters of an hour before dinner heat
soup, add more water and vegetables as in " Bean Soup."

MEATLESS BEAN SOUP.

Parboil one pint beans, drain off the water, add fresh, let boil*
until perfectly tender, season with pepper and salt, add a piece of
butter the size of a walnut, or more if preferred; when done skim
out half the beans, "leaving the broth with the remaining half in
the kettle, now add a tea-cup sweet cream or good milk, a dozen of
more crackers broken up; let it boil up, and serve.

CARROT SOUP.

Put in soup-kettle a knuckle of veal, three or four quarts cold
water, a quart finely-sliced carrots, one head celery ; boil two and a
half hours, add .a handful rice, and boil an hour longer ; season
with pepper (or a bit of red pepper pod) and salt, and serve.

CELERY CREAM SOUP.

Boil a small cup rice in three pints milk, until it will pass through
a sieve. Grate the white part of two heads of celery (three if
email) on a bread-grater ; add this to the rice milk after it has been

SOUPS. 313

strained; put to it a quart of strong white stock; let boil until cel-
ery is perfectly tender; season with salt and cayenne, and serve. If
•cream is obtainable, substitute one pint for the same quantity of

•milk.

CHICKEN Soup,

In boiling chickens for salads, etc., the broth (water in which
they are boiled) may be used for soup. When the chickens are to
be served whole, stuff and tie in a cloth. To the broth add a dozen
tomatoes (or a quart can), and one thinly-sliced onion ; boil twenty
minutes, season with salt and pepper, add two well-beaten eggs, and
serve. —»

CLAM SOUP.

Wash clams, and place in just sufficient water for the soup, let
"boil, and as soon as they clear from shells, take out and place clams
in a jar for pickling ; throw into the broth a pint each of sweet
milk and rolled crackers, add a little salt, boil five minutes, and
just before taking from the fire, add one ounce butter beaten with
two eggs. Serve, and let each person season to taste.

GREEN CORN SOUP.

One large fowl, or four pounds veal (the knuckle or neck will do),
put over fire in one gallon cold water without salt, cover tightly
and simmer slowly till meat slips from the bones, not allowing it to
boil to rags, as the meat will make a nice dish for breakfast or
lunch, or even for dinner. Set aside writh the meat a cup of the
liquor ; strain the soup to remove all bones and rags of meat ; grate
•one dozen ears of green corn, scraping cobs to remove the heart of
the kernel, add corn to soup, with salt, pepper, and a little parsley,
and simmer slowly half an hour. Just before serving add a table-
spoon flour beaten very thoroughly with a table-spoon butter. Serve
hot. To serve chicken or veal, put broth (which was reserved) in
a clean sauce-pan, beat one egg, a table-spoon butter and a tea-
spoon flour together very thoroughly, and add to the broth with
salt, pepper, and a little chopped parsley. Arrange meat on dish,
pour over dressing, boiling hot, and serve at once.

GUMBO.

Slice a large onion and put it with a slice of bacon or fat ham

314 SOUPS.

into a skillet and brown it ; skin and cut up two quarts tomatoes,
cut thin one quart okra, put all together with a little parsley into a
stew-kettle, adding about three quarts water, and cook slowly two
or three hours, adding salt and pepper to taste. — Mrs. E. A. W.

MOCK TURTLE OR CALF'S-HEAD SOUP.

Lay one large calf s head well cleaned and washed, and four pig's
feet, in bottom of a large pot, and cover with a gallon of water ;
boil three hours, or until flesh will slip from bones ; take out head,
leaving the feet to be boiled- steadily while the meat is cut from the
head ; select with care enough of the fatty portions in the top of the
head and the cheeks to fill a tea-cup, and set aside to cool ; remove
brains to a saucer, and also set aside ; chop the rest of the meat
with the tongue very fine, season with salt, pepper, powdered mar-
joram and thyme, a teaspoon of cloves, one of mace, half as much
allspice and a grated nutmeg. When the flesh falls from the bones
of the feet, take out bones, leaving the gelatinous meat ; boil all
together slowly, without removing the cover, for two hours more ;
take the soup from the fire and set it away until the next day. An
hour before dinner set the stock over the fire, and when it boils
strain carefully and drop in the meat reserved, which should have
been cut, when cold, into small squares. Have these all ready as
well as the force-meat balls, to prepare which rub the yolks of five
hard-boiled eggs to a paste in a wedgewood mortar, or in a bowl
with the back of a silver spoon, adding gradually the brains to
moisten them, also a little butter and salt. Mix with these, two-
eggs beaten very light, flour the hands and make this paste into
balls about the size of a pigeon's egg ; throw them into the soup
five minutes before taking it from the fire ; stir in a large table-
spoon browned flour rubbed smooth in a little cold water, and finish
the seasoning by the addition of a glass and a half of sherry or
Maderia wine, and the juice of a lemon. It should not boil more
than half an hour on the second day. Serve with sliced lemons.

MUTTON SOUP.
Boil a nice leg of mutton, and take the water for the soup, add

two onions chopped fine, potato, half a cup of barley, and two large
tomatoes ; season with pepper and salt, boil one hour, stir often (as
>wley is apt to burn), and, before taking from the fire, add ona

SOUPS.

table-spoon flour wet with cold water. — Mrs. E. R. Fay, New York

City.

NOODLE SOUP.

Add noodles to beef or any other soup after straining ; they will
cock in fifteen or twenty minutes, and are prepared in the follow-
ing manner : To one egg add as much sifted flour as it will absorb,
with a little salt ; roll out as thin as a wafer, dredge very lightly
with flour, roll over and over into a large roll, slice from the ends,
ishake out the strips loosely and drop into the soup.

OKEA SOUP.

Take a nice joint of beef filled with marrow, one gallon water,
.one onion cut fine, two sprigs parsley, half, a peck of okra, one
quart tomatoes; boil the meat six hours, add vegetables and boil
two hours more. — Mrs. E. L. F.

OYSTER SOUP WITH MILK.

Pour one quart cold water over one quart oysters if solid ; if not
solid, use one pint of water, drain through a colander into the soup-
kettle, and when it boils skim ; add pepper, then the oysters; season
with butter and salt, then add one quart rich new milk brought to
boiling point in a tin pail set in a pot of boiling water, let boil up
•and serve at once. Or, instead of adding the milk, place it, boiling
hot, in tureen, pour the soup over it and then serve.

PLAIN OYSTER SOUP.

Pour a quart oysters in colander, rinse by pouring over them
pint cold water, put this in porcelain kettle, add a pint boiling
•water, let boil, skim thoroughly, season with pepper and piece of
butter size of large egg; then add oysters, having removed all shells
let boil up once, season with salt and serve. — Mrs. Lizzie C. Rob-
inson.

POT AU FEU.

Take a good-sized beef-bone with plenty of meat on it, extract
the marrow and place in a pot on the back of the range, covering
the beef with three or more quarts of cold water ; cover tightly,
and allow to simmer slowly all day long. The next day, before heat-
ing, remove the cake of grease from the top, and add a large onion
(previously stuck full of whole cloves, and then roasted in the

316 SOUPS.

oven till of a rich-brown color), adding tomatoes or any other
vegetables which one may fancy. A leek or a section of garlic
adds much to the flavor. Rice may be added, or vermicelli for a
change. Just before serving, burn a little brown sugar and stir
through it. This gives a peculiar flavor and rich color to the soup. —
Mrs. Col. Clifford Thompson, New York City.

GREEN PEA SOUP.

' Boil three pints shelled pease in three quarts of water ; when quite
soft, mash through a colander, adding a little water to free the pulp
from the skins ; return pulp to the water in which it was boiled, add
a head of lettuce chopped, and half a pint young pease ; boil half
an hour, season with salt and pepper, and thicken with two table-
spoons butter rubbed into a little flour. Serve with bits of toasted
bread. The soup, when done, should be as thick as cream. Some
omit the lettuce.

POTATO SOUP.

To one gallon of water add six large potatoes chopped fine, one
tea-cup rice, a lump of butter size of an egg, one table-spoon flour.
Work butter and flour together, and add one tea-cup sweet cream
just before taking from the fire. Boil one hour. — Miss Lida Canby.

Swiss SOUP.

Five gallons water, six potatoes and three turnips sliced ; boil five-
hours until perfectly dissolved and the consistency of pea soup, fill*
ing up as it boils away ; add butter size of an egg, season with salt
and pepper, and serve. A small piece salt pork, a bone or bit of
veal or lamb, and an onion, may be added to vary this soup.

TOMATO SOUP.

Skim and strain one gallon of stock made from nice fresh beef;
take three quarts tomatoes, remove skin and cut out hard center,
put through a fine sieve, and add to the stock ; make a paste of
butter and flour, and, when the stock begins to boil, stir in half a
tea-cup, taking care not to have it lumpy ; boil twenty minutes,
seasoning with salt and pepper to taste. Two quarts canned
tomatoes will answer. — Mrs. Col. Reid, Delaware.

SOUPS. 317

MEATLESS TOMATO SOUP.

One quart tomatoes, one of water ; stew till soft ; add tea-spoon
soda, allow to effervesce, and add quart of boiling milk, salt, butter,
and pepper to taste, with a little rolled cracker ; boil a few minutes
and serve. — Mrs. D. C. Conkey,

TURKEY-BONE SOUP.

After a roasted turkey has been served a portion of the meat still
adheres to the bones, especially about the neck; " drumsticks" are
left, or parts of the wings, and pieces rarely called for at table. If
there is three-fourths of a cupful or more left cut off carefully and
reserve for force-meat balls. Break the bones apart and with stuffing
still adhering to them, put into a soup-kettle with two quarts water,
a table-spoon salt, a pod of red pepper broken into pieces, three or
four blades of celery cut into half inch pieces, three medium-sized
potatoes, and two onions all sliced. If the dinner hour is one o'clock
the kettle should be over fire before eight o'clock in the morning ; or
if the dinner is at six in the evening, it should be on by twelve
o'clock. Let it boil slowly but constantly until about half an hour
before dinner ; lift out bones, skim off fat, strain through colandery
return to soup-kettle. There will now be but little more than a quart
of the soup. If more than this is desired, add a pint of hot milk
or milk and cream together; but it will be very nice without this ad-
dition even though a little more water be added. Prepare the force-
meat balls by chopping the scraps of turkey very fine ; take half a
tea-spoon cracker-crumbs, smoothly rolled, a small salt-spoon of cay-
enne pepper, about double the quantity of salt, a little grated lemon
peel and half a tea-spoon powdered summer-savory or thyme ; mix
these together and add a raw beaten egg to bind them. Roll mix-
ture into balls about the size of a hickory-nut, and drop into the soup
ten minutes before serving. Have ready in tureen a large table-
spoon of parsley, cut very fine. Pour in soup, and send to table
hot. If force-meat balls are not liked, boil two eggs for half an hour,
cut in slices, put them in tureen with the parsley, and pour the soup
over them ; or slices of bread (not too thick) can be toasted, but-
tered on both sides, cut into inch squares, and substituted for the
«nced eggs. — Mrs. R. N. Hazard, Kirkwood, Mo.

318 SOUPS.

VEGETABLE SOUP.

After boiling a soup bone or piece of beef until done, add to the
broth boiling water to make the amount of soup wanted, and when
boiling again add a large handful of cabbage cut fine as for slaw,
a half pint of tomatoes, canned or fresh ; peel and slice and add
three large or four small onions, and two or three potatoes (some
use a half tea-cup of dried or half pint of green corn ; if dried corn
is used, it should be soaked). Let boil from half to three-quarters
of an hour ; if you like a little thickening, stir an egg or yolk with
a large spoonful of rnilk and a tea-spoon of flour, put hi five or ten
minutes before taking off; this makes it very rich. Serve with
crackers. — Mrs. H. C. Vosbury.

VEGETABLE SOUP.

Three onions, three carrots, three turnips, one small cabbage, one
pint tomatoes; chop all the vegetables except the tomatoes very
fine, have ready in a porcelain kettle three quarts boiling water,
put in all except cabbage and tomatoes and simmer for half an hour,
then add the chopped cabbage and tomatoes (the tomatoes pre-
viously stewed), also a bunch of sweet herbs. Let soup boil for
twenty minutes, strain through sieve, rubbing all the vegetables
through. Take two table-spoons of best butter and one of flour
and beat to a cream. Now pepper and salt soup to taste, and
add a tea-spoon of white sugar, a half cup of sweet cream if you
have it, and last stir in the butter and flour ; let it boil up and it
is ready for the table. Serve with fried bread-chips, or poached
eggs one in each dish. — Mrs. H. H. Herbert, Benson,

VEAL SOUP.

To about three pounds of a well-broken joint of veal, add four
quarts water, and set it over to boil ; prepare one-fourth pound
macaroni by boiling it in a dish by itself with enough water to cover
it ; add a little butter when the macaroni is tender, strain the soup
and season to taste with salt and pepper, then add the macaroni
with the water in which it was boiled ; onions or celery may be
added for flavoring. — Mrs. E. M. Nixon, New Castle,

SOUPS. 319

BREAD-DICE FOR SOUPS.

Take slices of stale bread, cut in small squares, throw in hot lard
and fry till brown, skim out, drain, and put in the soup-tureen
before serving the soup. Crackers crisped in the oven are nice to
serve with oyster soup. — Mrs. V. G. H.

CARAMEL FOR SOUPS.

For caramel, put one tea-cup sugar and two tea-spoons water in
a sauce-pan over the fire, stir constantly till it is a dark color, then
add a half tea-cup water and a pinch of salt, let boil for a few
moments, take off, and when cold bottle.

To brown flour, put one pint in a sauce-pan on the stove, and
when it begins to color, stir constantly till it is a dark brown, being
careful that it does not burn. When cold put away in a tin can
or jar covered closely, and keep in a dry place where it is always
ready for soups or gravies. As it requires more of this for thick-
ening than of unbrowned flour, it may be well sometimes to take
half of each.

A few cloves may be stuck in the meat for soup ; or it may first
be fried in a sauce-pan with a little butter, turning till brown on
sides ; or sliced onions may be fried brown and added to soup.

TURTLE SOUP.

Boil a turtle very tender in five quarts of water, remove bones,
cut meat into small pieces ; season with a table-spoon each of mar-
joram, sweet basil, thyme and parsley, salt and pepper to taste,
one nutmeg beaten fine, a dozen cloves, same of allspice. Tie these
in muslin, remove before sending soup to table. Stir a large table-
spoon of browned flour into a quarter pound of fresh butter, add to-
soup. Should be three quarts of soup. Fifteen minutes before
serving add the green fat, then add half a pint of wine, a sliced
lemon, seeds removed, also force-meat balls ; simmer five minutes,
take out lemon-peel, and serve. This is for a small turtle. Add
a slice of good ham if turtle is not fat.

VEGETABLES.

All vegetables are better cooked in soft water, provided it ia
clean and pure ; if hard water is used, put in a small pinch of soda.
The water should be freshly drawn, and should only be put over
fire in time to reach the boiling point before the hour for putting
in vegetables, as standing and long boiling frees the gases and ren-
ders the water insipid. The fresher all vegetables are, the more
wholesome. After being washed thoroughly, they should be dropped
in cold water half an hour before using. Peel old potatoes and let
them stand in cold water over night, or for several hours, putting
them in immediately after being peeled, as exposure to the air
darkens them. Before putting on to boil, take out and wipe each
dry with a towel. New potatoes are best baked. Full-grown, fair,
ripe potatoes may be either boiled or baked. Medium-sized and
smooth potatoes are best ; the kind varies with the season. Green
•corn and pease should be prepared and cooked at once. Put all
vegetables into plenty of salted water, boiling hot (excepting egg
plant and old potatoes, which some put on in salted cold water), and
boil rapidly, without cover, skimming carefully until thoroughly
done, draining well those that require it. Onions should be soaked
in warm salt water, to remove the rank flavor for one hour before
•cooking. Never split onions, turnips and carrots, but slice them in
rings cut across the fiber, as they thus cook tender much quicker.
If the home garden furnishes the supply of pease, spinach, green
beans, asparagus, etc., pick them in the morning early, when the
dew is on, and let stand in cold water till ready for use. Some put
salt in the water, but in that case only let them remain ten or fif*

(320)

VEGETABLES. 321

teen minutes, unless doubts are entertained as to their freshness (if
from the market), in which case they can remain longer, afterward
draining them in a colander. Do not allow vegetables to remain
in the water after they are done, but drain them in a colander and
dress as directed in the various recipes. In preparing greens, let-
tuce, etc., first wash them leaf by leaf in warm water, rather more
than tepid, having a dish of cold water to place them in imme-
diately. The warm water more certainly cleans the leaf and does
not destroy the crispness if they are placed at once in cold water.
But whether washed in warm or cold water, take them leaf by leaf,
breaking the heads off, not cutting them. Horse-radish tops are
considered choice for greens. Pease should not be shelled until just
before the time of cooking.

The proportion of salt in cooking vegetables is a heaping table-
spoon of salt to every gallon of water. When water boils, put in
your vegetables, and press them down with a wooden spoon. Take
out when tender, as vegetables are spoilt by being either under or
overdone.

Always add both salt and a little soda to the water in which
greens are cooked, as soda preserves color; for the same purpose
French cookery books recommend a small pinch of carbonate of
ammonia. A little sugar added to turnips, beets, pease, corn,
squash and pumpkin is an improvement, especially when the vege-
tables are poor in quality. Sweet potatoes require a longer time to
cook than the common variety. In gathering asparagus, never cut
it off, but snap or break it ; in this way you do not get the white,
woody part, which no boiling can make tender. Do the same with
rhubarb, except being careful that it does not split, and take it very
close to the ground. Put rice on to cook in boiling salted water,
having first soaked for about an hour and dried off the surplus
moisture on a large towel; or steam, or cook in custard-kettle.

A piece of red pepper the size of finger-nail, dropped into meat
or vegetables when first beginning to cook, will aid greatly in killing
the unpleasant odor. Remember this for boiled cabbage, green
beans, onions, mutton and chicken. All vegetables should be thor-
oughly cooked, and require a longer time late in their season.
Potatoes, when old, are improved by removing the skin before
21

322 VEGETABLES.

baking, and either Irish or sweet potatoes, if frozen, must be put
in to bake without thawing. Cabbage, potatoes, carrots, turnips,
parsnips, onions and beets are injured by being boiled with fresh
meat, and they also injure the flavor of the meat. When vege-
tables are to be served with salt meat, the meat should be cooked
first and then removed, and the vegetables cooked in the liquor.

Small-sized white turnips contain more nutrition than large ones,
but in ruta-bagas the largest are best. Potatoes vary greatly in
quality ; varieties which are excellent early in the season lose their
good qualities, and others, which are worthless in the fall, are
excellent late in the spring. Those raised on gravelly or sandy soil,
not over rich, are best.

Old potatoes, may be greatly improved by being soaked in cold
water several hours after peeling, or all night, being particular to
change the water once or twice. Peel very thinly, as the best part
of the potato is nearest the skin. Cut large potatoes, if to be steamed,
or boiled, in four, and small ones in two pieces, and remove the core
if defective. If to be boiled (steaming is much preferable) put
them on in clear fresh boiling water. Keep closely covered and at
a steady boil for at least twenty minutes, five or ten minutes more
may be requisite, according to the quality of the potato. Watch
carefully, and the very instant they present a mealy and broken
surface remove them from the stove, raise the cover just enough to
admit the draining off of the water. This may be accomplished
successfully and quickly, after a little practice, and is far better
than turning them into a colander, thus suddenly chilling them and
arresting the further development of the starch, which, after all, is
the main point to be accomplished. Drain the water off thoroughly
and quickly, sprinkle in sufficient salt for seasoning, cover the vesel
closely, give it a shake and set back on the stove, being careful not
to have it too hot. In a minute or so give it another shake to stir
up the potatoes, throw in a little hot cream or rich milk with a
lump of butter and a sprinkle of pepper, cover immediately and
leave on the stove for another minute. This last process adds
greatly to the good cooking of potatoes. They are ready now to
be dished whole or mashed. Some skill is required to mash them
properly, simple as the operation may appear. The old fashioned

VEGETABLES. 323

wooden masher possesses advantages over the new perforated iron
plate with handle so nearly representing the old time churn dasher.
Mashed potatoes should be dipped out lightly into a hot covered
dish and literally coaxed into a delicate mealy heap, instead of being
stirred and patted and packed and cheesed into a shapely mass.

If potatoes are very watery and they must be used for food, a
small lump of lime added to the water while boiling will improve
them. More so than any other vegetable does this one differ in
quality, according to variety and manner of culture. However the
main crop may be raised, every farmer's wife should secure for late
Spring use a supply of a choice variety cultivated entirely in rotten
wood soil, or in soil where wood ashes and gypsum are used as fer-
tilizers.

The great point in cooking potatoes is, to take them up as soon
as they are done. Of course it is important to begin to cook them
at the proper time. When boiled, baked, fried or steamed, they
are rendered watery by continuing to cook them after they reach the
proper point. For this reason, potatoes, to bake or boil, should
be selected so as to have them nearly the same size. Begin with
the largest first, and continue to select the largest till all are gone,
Be careful that the water does not stop boiling, as thus the pota-
toes will be watery. Never boil them very hard, as it breaks them.
Medium-sized potatoes, when young, will cook in from twenty to
thirty minutes; when old, it requires double the time. When
peeled, they boil fifteen minutes quicker. In baking old potatoes
with meat, now, it is better also to halve them. Leave them in
the water until the meat is within half an hour of being done. See
that the pan contains plenty of drippings, and with proper heat
the potatoes will be brown and crisp without and white and mealy
within. They may be fried in the meat gravy, or warmed up in
butter for breakfast. The secret of having potatoes mealy and
palatable is to cook them rapidly. Steam until the skin cracks,
and a fork easily penetrates the center. If not to be served at
once, continue steaming, as they become solid sooner than when
boiled.

New potatoes should always be boiled in two waters, and old
ones are better for it. Put on two kettles of water, set potatoes

324 VEGETABLES.

in one, when hot, in a wire basket, and when about half done
transfer to the other.

ASPARAGUS.

"Wash clean ; cat off the white part except a mere end, put
into slightly salted boiling water, boil five minutes, pour off water,
2c!d more boiling hot; boil ten to fifteen minutes, then put in a
virnp of butter, salt and pepper (some stir in a thickening made
of one tea spoon Sour mixed up with cold water); cut and toast
tvvo or three thin slices of bread, spread with butter and put in a
dish, and over them turn asparagus and gravy. The water must
be boiled down until just enough for the gravy, which is made as
ubove. Or, cut the asparagus, when boiled, into little bits,,
leaving out white end, make gravy as above, put the cut aspar-
agus into a hot dish and turn the gravy over it and serve.

A simple manner of boiling asparagus is to tie in a bundle, 01
first wrap in cotton cloth and then tie, and set upright in a sauce-
pan containing boiling water enough to reach nearly to the tender
tips ; boil rapidly till tender ; lay a napkin on a hot platter, take
out asparagus, drain for a moment, place on napkin, unwrap, and
fold over the asparagus the corners of the napkin, and serve in this
form, with white sauce in a gravy-boat.

Or, boiled asparagus may be made cold in ice-box, and served
with a sauce made of vinegar, pepper, and salt.

AMBUSHED ASPARAGUS.

Cut off the tender tops of fifty heads of asparagus ; boil and
drain them. Have ready as many stale biscuits or rolls as there
are persons to be served, from which you have cut a neat top slioe
sad scooped out the inside. Set them in the oven to crisp, laying
I lie tops beside them, that all may dry together. Meanwhile pul
ITS to a sauce-pan a sugarless custard made as follows: A pint or less
of milk, and four well-whipped eggs; boil the milk first, then beat
in the eggs; set over the fire and stir till it thickens, when add a
table-spoon of butter, and season with salt and pepper. Into this
custard put the asparagus, minced fine. Do not let it boil, but
remove from the fire as soon as the asparagus is fairly in. Fill the

VEGETABLES. 325

/oils with the mixture, put on the tops, fitting them carefully ; set
in the oven three minutes, after which arrange on a dish. To be
eaten hot.

EGGS AND ASPARAGUS.

Cut tender asparagus into pieces half an inch long, and boil
twenty minutes, then drain till dry, and put into a sauce-pan con-
taining a cup of rich drawn butter ; heat together to a boil, season
with pepper and salt, and pour into a buttered dish. Break half a
dozen ?o-gs over the surface, put a bit of butter upon each, sprinkle
with salt and pepper, and put in the oven until the eggs are set.

FRIED ASPARAGUS.

Blanch the asparagus a couple of minutes, and then drain it; dip
each piece in batter and fry it in hot fat. When done, sprinkle
with salt and serve hot. This is nice and easy to prepare.

BOILED DENTNER.

Put meat on, after washing well, in enough boiling water to just
cover the meat; as soon, as it boils, set kettle on the stove where it
will simmer or boil very slowly ; boil until almost tender, put in
vegetables in the following order : Cabbage cut in quarters, turnips
of medium size cut in halves, and potatoes whole, or if large cut in
two ; peel potatoes and turnips, and allow to lie in cold water for
half an hour before using. The meat should be well skimmed
before adding vegetables ; boil together until thoroughly done
(adding a little salt before taking out of kettle), when there should
be left only just enough water to prevent burning ; take up vege-
tables in separate dishes, and lastly the meat ; if there is any juice
in kettle, pour it over cabbage. Boil cabbage an hour, white tur-
nips and potatoes half an hour, ruta-bagas an hour and a half to
two hours. A soup plate or saucer turned upside down, or a few
iron table-spoons are useful to place in bottom of kettle to keep
meat from burning. Parsnips may be substituted in place of cab-
bage and turnips, cooking them three-quarters of an hour.

BEETS.

Remove leaves, wash clean, being careful not to break off the
little fibers and rootlets, as the juices would thereby escape and they
would lose "their color ; boil in plenty of water, if young, two hours,

326 VEGETABLES.

if old, four or five hours, trying with a fork to see when tender;
take out, drop in a pan of cold water, and slip off the skin with the
hands; slice those needed for immediate use, place in a dish, add
salt, pepper, butter, and if not very sweet a tea-spoon sugar, set
over boiling water to heat thoroughly, and serve hot with or with-
out vinegar; put those which remain into a stone jar whole, cover
with vinegar, keep in a cool place, take out as wanted, slice and
serve. A few pieces of horse-radish put into the jar will prevent
a white scum on the vinegar. Or, roast in hot ashes, or bake in
oven, (turning often in the pan with a knife, as a fork causes the
juice to flow), and when tender, peel, slice, and dress with salt,
pepper, butter and vinegar. Or, after beets are boiled and skinned,
mash together with boiled potatoes, and season to the taste with
salt ; add a large lump of butter (do not use any milk) ; place in
a dish, make a hole in center in which put m a generous lump
of butter; sprinkle with pepper and serve at once. This is a New
England dish, and very delicious for harvest time, when beets are
young and sweet.

BEET GREENS.

Wash young beets very clean, cut off tips of leaves, looking over
carefully to see that no bugs or worms remain, but do not separate
roots from leaves ; fill dinner-pot half full of salted boiling water,
add beets, boil from half to three-quarters of an hour ; take out
and drain in colander, pressing down with a large spoon, so as to
get out all the water. Dish and dress with butter, pepper, and salt
if needed. Serve hot with vinegar.

BUTTER BEANS.

With a knife cut off the ends of pods and strings from both sides,
being very careful to remove every shred ; cut every bean length^
wise, in two or three strips, and leave them for half an hour in
cold water. Much more than cover them with boiling water; boil
till perfectly tender. It is well to allow three hours for boiling.
Drain well, return to kettle, and add a dressing of half a gill cream,
one and a half ounces butter, one even tea-spoon salt, and half a
tea-spoon pepper. This is sufficient for a quart of cooked beans.

VEGETABLES. 327

DRY LIMA BEANS.

"Wash one quart of dry lima beans in two warm waters, soak
three hours, drain, and put on to cook in enough boiling water to
cover them; cover pot with tin lid, adding more hot water as it
boils away, boiling rapidly for one and a half hours, when there
should be only water enough to come up to top of the beans — just
sufficient to make a nice dressing. Five minutes before taking up,
season with salt and pepper, and stir in a dressing made of one table-
spoon each of flour and butter, rubbed together until smooth. This

is a delicious dish.

STRING BEANS.

String, snap and wash two quarts beans, boil in plenty of water
about fifteen minutes, drain off and put on again in about two
quarts boiling water ; boil an hour and a half, and add salt and
pepper just before taking up, stirring in one and a half table-spoons
butter rubbed into two table-spoons flour and half pint sweet cream.
Or, boil a piece of salted pork one hour, then add beans and boil
an hour and a half. For shelled beans boil half an hour in water
enough to cover, and dress as above.

STEWED CARROTS.

Take any quantity desired, divide the carrots lengthwise, and boil
until perfectly tender, which will require from one to two hours.
When done, have ready a sauce-pan with one or two table-spoons
butter, and small cup cream ; slice the carrots very thin, and put in
the sauce-pan ; add salt and pepper, and let stew ten or fifteec
minutes, stirring gently once or twice, and serve in a vegetable
dish. Some add more milk or cream ; when done, skim out car-
rots, and to the cream add a little flour thickening, or the beaten
yolks of one or two eggs. When it boils, pour over the carrots and
serve. Carrots may also be boiled with meat like turnips or pars-
nips, but they take longer to cook than either. — Mrs. C. T. C.

BOILED CORN.

Put the well-cleaned ears in salted boiling water, boil an hour, OP
boil in the husk for the same time, remove husks and serve imme-
diately. Corn thoroughly cooked is a wholesome dish.

328 VEGETABLES.

STEWED CORN.

Cut with a sharp knife through the center of every row of
grains, and cut off the outer edge ; then with the back of the blade
push out the yellow eye, with the rich, creamy center of the grain,
leaving the hull on the cob. To one quart of this add half a pint
rich milk, and stew until cooked in a covered tin pail, in a kettle
one-third full of boiling water; then add salt, white pepper, and two
or three ounces butter ; allow two hours for cooking ; it seems a long
time, but there is no danger of burning, and it requires no more at-
tention than to stir it occasionally and to keep good the supply of
water. If drier than liked, add more milk or cream. Or, after
cutting corn from the cob, boil the cobs ten or fifteen minutes and
take out and put corn in same water ; when tender, add a dressing
of milk, butter, pepper and salt, and just before serving, stir in
beaten eggs, allowing three eggs to a dozen ears of corn.

BENA'S STEWED CORN.

Shave corn off the ear, being careful not to cut into the cob; to
three pints corn add three table-spoons butter, pepper and salt, and
just enough water to cover; place in a skillet, cover and cook
rather slowly with not too hot a fire, from half to three-quarters
of an hour, stir with a spoon often, and if necessary add more
water, for the corn must not brown; if desired, a few moments
before it is done, add half cup sweet cream thickened with tea-
spoon flour ; boil well and serve with roast beef, escaloped toma-
toes and mashed potatoes. Some stew tomatoes, and just before
serving mix them with the corn.

DRIED CORN.

For a family of eight, wash a pint of corn through one water,
and put to soak over night in clean cold water (if impossible to
soak so long, place over a kettle of hot water for two or three
hours) ; when softened, cook five to ten minutes in water in which
it was soaked, adding as soon as boiling, two table-spoons butter,
one of flour, and a little salt and pepper. Another good way to
finish is the following: Take the yolk of one egg, one table-spoon
milk, pinch of salt, thicken with flour quite stiff so as to take out
with a tea-spoon, and drop in little dumplings not larger than an

VEGETABLES. 329

acorn ; cover tightly and cook five or ten minutes; have enough
water in kettle before adding dumplings, as cover should not be re-
moved until dumplings are done.

HOMINY.

Soak one quart of ground hominy over night, put over the fire
in a tin pail, set in boiling water \viih water enough to cover, boil
gently for five hours, as it can not be hurried. After the grains
begin to soften on no account stir it. The water put in at first
ought to be enough to finish it, but if it proves too little, add more
carefully, as too much makes it sloppy. Salt just before taking
from the stove, as too early salting makes it dark. If properly
done, the grains will stand out snowy and well done, but round and

separate.

PRESERVED CORN.

Scald corn just enough to set the milk, cut from cob, to every
four pints of corn add one pint salt, mix thoroughly, pack in jars,
with a cloth and weight over corn ; w7hen wanted for use put in a
stew-pan or kettle, cover with cold water; as soon as it comes to a
boil pour off and put on cold again, and repeat until it is fresh
enough for taste, then add a very little sugar, sweet cream, or but-
ter, etc., to suit taste. — Mrs. S. M. Guy.

GREEN CORN PUDDING.

Draw a sharp knife through each row of corn lengthwise, theft
scrape out the pulp ; to one pint of the corn add one quart of milk,
three eggs, a little suet, sugar to taste, and a few lumps of butter ;
stir it occasionally until thick, and bake about two hours,

BOILED CAULIFLOWER.

To each half gallon water allow heaped table-spoon salt ; choose
close and white cauliflower, trim off decayed outside leaves, and cut
stock off flat at bottom ; open flower a little in places to remove
insects which generally are found about the stalk, and let cauli-
flowers lie with heads downward in salt and water for two hours
previous to dressing them, which will effectually draw out all ver-
min. Then put into boiling water, adding salt in above propor-
tion, and boil briskly for fifteen or twenty minutes over a good fire,
keeping the sauce-pan uncovered. The water should be well

330 VEGETABLES.

skimmed. When cauliflowers are tender, take up, drain, and if
large enough, place upright in dish ; serve with plain melted butter,
a little of which may be poured over the flowers, or a white sauce
may be used made as follows :

Put butter size of an egg into the sauce-pan, and when it bubbles
stir in a scant half tea-cup of flour ; stir well with an egg-whisk
until cooked ; then add two tea-cups of thin cream, some pepper
and salt. Stir it over the fire until perfectly smooth. Pour the
sauce over the cauliflower and serve. Many let the cauliflower
simmer in the sauce a few moments before serving. Cauliflower is
delicious served as a garnish around spring chicken, or with fried
sweet-breads, when the white sauce should be poured over both.
In this case it should be made by adding the cream, flour, and sea-
eoning to the little grease (half a tea-spoon) that is left after fry-
ing the chickens or sweet-breads. — Mrs. W. P. Anderson.

ESCALOPED CAULIFLOWER.

Boil till very tender, drain well and cut in small pieces;
put it in layers with fine chopped egg and this dressing : half
pint of milk thickened over boiling water, with two table-spoona
of flour and seasoned with two tea-spoons of salt; one of white
pepper and two ounces of butter; put grated bread over the
top, dot it with small bits of butter, and place it in the oven to
heat thoroughly and brown. Serve in same dish in which it was
baked. This is a good way to use common heads. A nicer way is
to boil them, then place them whole in a buttered dish with stems
down. Make a sauce with a cup of bread-crumbs beaten to froth
with two table-spoons of melted butter and three of cream or milk,
one well-beaten egg and salt and pepper to taste. Pour this over
the cauliflower, cover the dish tightly and bake six minutes in a
quick oven, browning them nicely. Serve as above.

HEIDELBERG CABBAGE.

Select two small, solid heads of hard red cabbage ; divide them
in halves from crown to stem ; lay the split side down, and cut
downwards in thin slices. The cabbage will then be in narrow strips
or shreds. Put into a sauce-pan a table-spoon of clean drippings,
butter or any nice fat ; when fat is hot, put in cabbage a tea-spoon
of salt, three table-spoons vinegar (if the latter is very strong, use

VEGETABLES. 331

but two), and one onion, in which three or four cloves have been
stuck, buried in the middle ; boil two hours and a half; if it
becomes too dry and is in danger of scorching, add a very little
Water. This is very nice, — Mrs. L. S. Williston, Heidelberg, Germany.

CREAMED CABBAGE.

Slice as for cold slaw and stew in a covered sauce-pan till ten-
der ; drain it, return to sauce-pan, add a gill or more of rich cream,
one ounce of butter, pepper and salt to taste ; let simmer two or
three minutes, then serve. Milk may be used by adding a little
more butter ; or have a deep spider hot, put in sliced cabbage, pour
quickly over it a pint of boiling water, cover close and cook for ten
minutes, then pour off water and add half pint of rich milk. When
the milk boils, stir in a tea-spoon of flour moistened with a little
milk, season, cook a moment, serve.

DELICATE CABBAGE.
Remove all defective leaves, quarter and cut as for coarse

slaw, cover well with cold water, and let remain several hours
before cooking, then drain and put into pot with enough boiling
water to cover ; boil until thoroughly cooked (which will generally
require about forty-five minutes), add salt ten or fifteen minutes
before removing from fire, and when done, take up into a colander*
press out the water well, and season with butter and pepper. This
is a good dish to serve with corned meats, but should not be cooked
with them ; if preferred, however, it may be seasoned by adding
some of the liquor and fat from the boiling meat to the cabbage
while cooking. Or, cut the cabbage in two, remove the hard stock,
let stand in cold water two hours, tie in thin netting or piece of
muslin, and boil in salted water for a longer time than when it is
cut finely. Drain, remove, and serve in a dish with drawn butter
or a cream dressing poured over it. — Mrs. E. T. Carson.

FRIED CABBAGE.
Cut the cabbage very fine, on a slaw cutter, if possible ; salt and

pepper, stir well, and let stand five minutes. Have an iron kettle
smoking hot, drop one table-spoon lard into it, then the cabbage,
stirring briskly until quite tender; send to table immediately.
One half cup sweet cream, and three table-spoons vinegar — the
vinegar added after the cream has been well stirred, and after takea

332 VEGETABLES.

from the stove, is an agreeable change. When properly done an
invalid can eat it without injury, and there is no offensive odor
from cooking. — Mrs. J. T. Liggett, Detroit, Mich.

SOUTHERN CABBAGE.

Chop or slice one medium-sized cabbage fine, put it in a stew*
pan with boiling water to well cover it, and boil fifteen minutes;
drain off all water, and add a dressing made as follows : Half tea-
cup wine-vinegar, two-thirds as much sugar, salt, pepper, half tea-
spoon mustard, and two tea-spoons salad oil; when this is boiling
hot, add one tea-cup cream, and one egg stirred together ; mix
thoroughly and immediately with the cabbage, and cook a moment.
Serve hot. — Mrs. P. T. Morey, Charleston, S. C.

STUFFED CABBAGE.

Take a large, fresh cabbage and cut out heart ; fill vacancy with
stuffing made of cooked chicken or veal, chopped very fine and
highly seasoned and rolled into balls with yolk of egg. Then tie
cabbage firmly together (some tie a cloth around it), and boil in a
covered kettle two hours. This is a delicious dish and is useful in
using up cold meats. — Mrs. W. A. Oroffwt, New York City.

DANDELIONS.

They are fit for use until they blossom. Cut off the leaves, pick
over carefully, wash in several waters, put into boiling water, boil
one hour, drain well, add salted boiling water, and boil two hours ;
when done, turn into a colander and drain, season with butter, and
more salt if needed, and cut with a knife ; or boil with a piece of
salt pork, omitting the butter in the dressing.

EGG PLANT.

Peel and cut in slices the purple kind, sprinkle with salt and
pepper, and let drain on a tipped plate for three-quarters of an
hour ; make a light batter with one egg, flour and a little water,
dip the slices into it and fry in butter or lard. Eggs and cracker
may be used instead of the batter. Or, peel the egg-plant, boil till
done, then pour off the water, mash fine, and pepper, butter and
salt to taste, put in a shallow pudding-pan, and over the top place
a thick layer of crushed cracker. Bake half an hour in a moder-
ate oven.

VEGETABLES. 333

/
EGG PLANT.

Peel and slice one or two medium-sized egg-plants, put on in cold
Water, boil till tender, drain, mash fine, season with salt and pepper,
and add a beaten egg and a table-spoon of flour ; fry in little cakes
in butter or butter and lard in equal parts ; or cut in slices, lay in
cold well-salted water for an hour or two, roll in egg and cracker
crumbs, and fry with a little butter. Parsnips and salsify or oyster-
plant may be cooked in the same way, but the oyster-plant is made
in smaller cakes to imitate oysters.

WILTED LETTUCE.

Place in a vegetable dish lettuce that has been very carefully
picked and washed each leaf by itself, to remove all insects. Cut
across the dish four or five times, and sprinkle with salt. Fry a
small piece of fat ham until brown, cut it in small pieces; when
very hot add cup of good vinegar, and pour it boiling hot over the
lettuce; mix it well with a fork, and garnish with slices of hard-
boiled eggs. Be certain to have the fat so hot that when vinegar is
poured in, it will boil immediately. Add half a cup or a cup of
vinegar according to strength of vinegar and quantity of lettuce.

BAKED MACARONI.

Take about three ounces macaroni and boil till tender in a stew-
pan with a little water ; take a pudding dish or pan, warm a little
butter in it, and put in a layer of macaroni, then a layer of cheese
grated or cut in small bits, and sprinkle over with salt, pepper
and small pieces of butter, then add another layer of macaroni,
and so on, finishing off with cheese; pour on rich milk or cream
enough to just come to the top of the ingredients, and bake from
one-half to three quarters of an hour. Rice may be used instead
of macaroni by first cooking as follows : Pick and wash a cup of rice,
put in a stew-kettle with three cups boiling water, and set over the
fire — the boiling water makes the kernels retain their shape better
than when cold water is used. When done put a layer of rice,
cheese, etc., alternately as you would macaroni, and bake in the

same way.

BOILED MACARONI.

Pour one pint boiling water over five ounces macaroni, let stand
half an hour, drain and put in a custard-kettle with boiling milk or

334 VEGETABLES.

milk and water to cover, cook till tender, drain, add a table-spoon
butter, and a tea-cup cream, and season with salt and pepper ; grate
cheese over the top and serve. — Mrs. S. R. T.

MACARONI WITH TOMATOES.

Take three pints of beef soup, clear, and put one pound of maca-
roni in it, boil fifteen minutes, with a little salt ; then take up the
macaroni — which should have absorbed nearly all the liquid — and
put it on a flat plate, and sprinkle grated cheese over it thickly,
and pour over all plentifully a sauce made of tomatoes, well boiled,
strained, and seasoned with salt and pepper.

ITALIAN MACARONI.

Place two pounds of beef, well larded with strips of salt pork,
and one or two chopped onions, in a covered kettle on the back of
the stove, until it throws out its juice and is a rich brown ; add a
quart of tomatoes seasoned with pepper and salt, and allow the
mixture to simmer for two or three hours. Take the quantity of
macaroni desired and boil in water for twenty minutes, after which
put one layer of the boiled macaroni in the bottom of a pudding
dish, cover with some of the above mixture, then a layer of grated
cheese, and so on in layers till the dish is filled, having a layer of
cheese on the top ; place in the oven an hour, or until it is a rich
brown. Commence early in the morning to prepare this dish.

BOILED OKRA.

Put the young and tender pods of long, white okra in salted boil*
ing water in a porcelain or tin-lined sauce-pan (as iron discolors it),
boil fifteen minutes, take off stems, and serve with butter, pepper,
salt, and vinegar if preferred ; or, after boiling, slice in rings, sea-
son with butter, dip in batter and fry ; season and serve, or stew an
equal quantity of tomatoes, and tender sliced okra, and one or two
sliced green peppers; stew in porcelain kettle fifteen or twenty
minutes, season with butter, pepper and salt, and serve. — Miss M.
E. W.j Sdma, Ala.

BAKED ONIONS.

The large Spanish or Bermuda onions are best for this purpose.
Wash the outside clean, put into a sauce-pan with slightly salted

VEGETABLES. 335

water, and boil an hour, replenishing the water with more (boiling
hot) as it boils away. Then turn off water ; take out onions and
lay upon a cloth that all moisture may be absorbed ; roll each in a
piece of buttered tissue-paper, twisting it at the top to keep it
closed, and bake in a slow oven nearly an hour, or until tender all
through. Peel, put in a deep dish, and brown slightly, basting
freely with butter ; this will take fifteen minutes more. Season with
pepper and salt, and pour melted butter over the top.

BOILED OR FRIED ONIONS.

Wash and peel, boil ten minutes, pour off this water, again add
boiling water, boil a few minutes and drain a second time ; pour on
boiling water, add salt and boil for one hour ; place in a colander, turn
a saucer over them, and press firmly to drive off all the water; place
in a dish and add butter and pepper. Or, about half an hour before
they are done, turn a pint of milk into the water in which they are
boiling, and, when tender, season as above. Old onions require two
hours to boil. To fry onions, slice and boil ten minutes each time
in three waters, drain, fry in butter or beef drippings, stir often,
season, and serve hot.

POTATOES BOILED OR BAKED IN JACKETS.
Wash clean (a brush is the best implement for cleaning potatoes),
cut off the ends, let stand in cold water a few hours, put into boil-
ing water, the larger ones first, and then in a short time adding the
rest, cover, and keep boiling constantly ; after fifteen minutes throw
in another handful of salt and boil another fifteen minutes; try with
a fork, and if it does not quite run through the potato, they are
done (this is called "leaving a bone in them"). Drain, take to
door or window and shake in open air to make them mealy; re-
turn to stove and allow to stand uncovered for a moment. Or,
when washed, bake in a moderate oven fifty minutes; or, place in
a steamer half an hour over water kept constantly boiling, serve
immediately; or, wash and peel medium-sized ones, and bake in
pan with roast meat, basting often with the drippings.

BREAKFAST POTATOES.
Peel, cut in very thin slices into a very little boiling water,

336 VEGETABLES.

so little that it will be evaporated when they are cooked, add salt
to taste, some cream, or a very little milk and a bit of butter. A
little practice will make this a favorite dish in any family. The
art is, to cook the potatoes with a very little water, so that it will
be evaporated at the time the potatoes are done. They must be
stirred occasionally while cooking.

POTATOES AND ONIONS.

Boil potatoes in skins, peel while hot and slice ; about an hour
before wanted, slice onions, and let stand in salt and water; while
peeling potatoes, put onions in skillet with a little ham gravy or
butter and a little water, and cook slightly ; take out, put in vege-
table dish a layer of onions, then potatoes, then onions, etc., with
potatoes last ; add a cup of vinegar to skillet (with ham gravy or
butter), warm and pour over.

FRIED RAW POTATOES.

Wash, peel, and slice in cold water, drain in a colander, and drop
in a skillet prepared with two table-spoons melted butter or beef-
drippings, or one-half of each ; keep closely covered for ten minutes,
only removing to stir with a knife from the bottom to prevent
burning ; cook another ten minutes, stirring frequently until done
and lightly browned. Sweet potatoes are nice prepared in the same
manner. — Mrs. M. E. Southard.

FRIED WHOLE POTATOES.

Peel and boil in salted water, remove from the fire as soon as
done so that they may remain whole ; have ready one beaten egg,
and some rolled crackers or bread-crumbs ; first roll the potatoes in
the egg, and then in the crackers, and fry in butter till a light
brown, or drop in boiling lard. This is a nice way to cook old

potatoes.

MASHED POTATOES.

Pare and boil till done, drain, and mash in the kettle until per-
fectly smooth ; add milk or cream, and butter and salt ; beat like
cake with a large spoon, and the more they are beaten the nicer
they become. Put in a dish, smooth, place a lump of butter in the
center, sprinkle with pepper ; or add one or two eggs well-beaten,
pepper, mix thoroughly, put in baking dish, dip a knife in sweet

VEGETABLES. 337

milk, smooth over, wetting every part with milk, and place in a hot
oven twenty minutes. To warm over mashed potatoes, season with
gait and butter, and a little cream or milk, place in a buttered pie-
pan, smoothing and shaping the top handsomely, and making checks
with a knife ; brown in a stove or range oven ; place tin on a second
dish and serve on it. Or, add a little cream or milk to cold mashed
potatoes, press evenly in a basin, set away, and in the morning slice
and fry.

NEW POTATOES.

Wash, scrape, boil ten minutes, turn off water, and add enough
more, boiling hot, to cover, also add a little salt; cook a few
moments, drain, and set again on stove, add butter, salt, and pepper
and a little thickening made of two table-spoons flour in about a
pint of milk (a few small ones may be left in the kettle, and
broken, not mashed with the potato-masher), put on the cover, and,
when the milk has boiled, pour over potatoes and serve. Or, when
cooked and drained, put in a skillet with hot drippings, cover, and
shake till a nice brown.

POTATOES IN JACKETS.

Bake as many potatoes as are needed; when done, take off a
little piece from one end to permit them to stand, from the other
end cut a large piece, remove carefully the inside, and rub through
a fine sieve, or mash thoroughly ; put on the fire with half an ounce
of butter and one ounce of grated cheese to every four fair-sized
potatoes; and add boiling milk and pepper and salt as for mashed
potatoes ; fill the potato shells, and sprinkle over mixed bread-crumbs
and grated cheese ; and put in hot oven and brown. Many prefer
lo omit cheese and bread-crumbs, filling the shells heaping full and
then browning.

POTATOES IN KENTUCKY STYLE.

Slice thin as for frying, let remain in cold water half an hour;
put into pudding-dish or dripping-pan, with salt, pepper, and some
milk — about half a pint to an ordinary dish ; put into oven and
bake for an hour ; take out and add a lump of butter half the size
of an egg, cut into small bits and scattered over the top. Slicing
allows the interior of each potato to be examined, hence its value
22

338 VEGETABLES.

where potatoes are doubtful, though poor ones are not of necessity
required. Soaking in cold water hardens the slices, so that they
will hold their siuipe. The milk serves to cook them through, and
to make a nice !>rown on the top; the quantity can only be learned
by experience ; if just a little is left as a rich gravy, moistening all
the slices, then it is right. In a year of small and poor potatoes,
this method of serving them will be very welcome to many a house-
keeper.— Jf/x C. M. Nichols, Springfield.

POTATOES A LA PARISIENNE.

Wash and rub new potatoes with a coarse cloth (avoid scraping
if possible), drop into boiling water, boil briskly until done, taking
care not to over do (if doubtful on this point press one of the potatoes
with a fork against the side of the sauce-pun, if done it will yield
to a gentle pressure). Have ready, in a sauce-pan, some cream and
butter hot, but not boiling, a little green parsley, pepper and salt ;
pour off the water from the potatoes and add the cream and butter,
let stand a minute or two over hot water, and serve.

POTATO SOUFFLE

Boil four good-sized mealy potatoes, pass them through a sieve ;
scald in a clean sauce-pan half tea-cup of sweet milk and table-
spoon of good butter, add to the potato with a little salt and pepper,
and beat to a cream ; add one at a time, the yolks of four eggs,
beating thoroughly, drop a small pinch of salt into the whites and
beat them to a stiff froth, add them to the mixture, beating as little
as possible; have ready a well-buttered baking-dish, large enough
to permit the souffle to rise without running over; bake twenty
minutes in a brisk oven, serve at once, and in the same dish in
which it was baked. It should be eaten with meats that have,
gravies.

POTATOES IN SEVEN WAYS.

Sunday, peel, steam, mash, add milk, butter and salt, and then
beat like cake-batter, the longer the better, till they are nice and light.
This steaming and beating will be found a great improvement.

Monday, baked potatoes in their jackets ; if any are left they
may be warmed over, peeling when cold, and then slicing.

Tuesday, peel and bake with roast of beef.

VEGETABLES. 339

Wednesday, prepare in Kentucky style.

Thursday, peel, steam, and serve whole.

Friday, " potatoes a la pancake;" peel, cut in thin slices length-
wise, sprinkle with pepper and salt, and fry in butter or beef drip-
pings, turning like griddle-cakes.

Saturday, potatoes boiled in their jackets.

RINGED POTATOES.

Peel large potatoes, cut them round and round in shavings, as
you pare an apple. Fry with clean, sweet lard in a frying-pan till
brown, stirring so as to brown all alike, drain on a sieve, sprinkle fine
salt over them, and serve.

POTATO RISSOLES.

Mash potatoes, salt and pepper to taste, if desired add a little
parsley. Roll the potatoes into small balls, cover them with an egg
and bread-crumbs, and fry in hot lard for about two minutes.
Finely minced tongue or ham may be added with good effect, or
even chopped onions when liked.

TEXAS BAKED IRISH POTATOES.

Boil some good Irish potatoes; when done, mash, season with salt,
pepper and butter; mince a large onion fine, mix well through the
potatoes, put in oven and brown nicely. — Mrs. C. E. S., Galves-

ton, Texas.

SARATOGA POTATOES.

Pare and cut into thin slices on a slaw-cutter four large potatoes
(new are best), let stand in ice-cold salt water while breakfast is
cooking; take a handful of the potatoes, squeeze the water from
them and dry in a napkin; separate the slices and drop a handful
at a time into a skillet of boiling lard, taking care that they do not
strike together, stir with a fork till they are a light brown color,
take out with a wire spoon, drain well and serve in an open dish.
They are very nice served cold. — Mrs. Jasper Sager.

SWEET POTATOES.

Wash clean and bake in a hot oven one hour ; or place in steamer
over a kettle of boiling water from half to three-quarters of an hour ;
or when almost done, take off, scrape or peel them, place in a drip-
ping-pan, and bake half an hour; or cut in slices and fry in butter

340 VEGETABLES.

or lard ; or peel and slice when raw, and fry, a layer at a time, on
griddle, or in a frying-pan, with a little melted lard, being careful
not to cook too long, or they will become too hard ; or drop in boil-
ino- lard in frying-pan, turning till a nice brown on both sides; or
halve or quarter, and bake in pan with roast beef, basting them
often with the drippings.

BAKED PARSNIPS.

Put four thin slices salt pork in a kettle with two quarts cold
water, wash and scrape parsnips, and if large halve or quarter, and
as soon as water boils place in kettle, boil about half an hour, re-
move meat, parsnips, and gravy to a dripping-pan, sprinkle with a
little white sugar, and bake in oven a quarter of -an hour, or until
they are a light brown, and the water is all fried out. Add a few
potatoes if liked. Those left over, fried in a hot skillet, with but-
ter, ham fat or beef drippings, make a nice breakfast dish. It is
better to dip each slice in a beaten egg before frying. Parsnips are
good in March or April, and make an excellent seasoning for soups.

STEWED PARSNIPS.

Wash, scrape, and slice about half an inch thick; have a skillet
prepared with a half pint hot water and a table-spoon butter, add
the parsnips, season with salt and pepper, cover closely, and stew
until the water is cooked away, stirring occasionally to prevent burn-
ing. When done, the parsnips will be of a creamy, light brown

color. — Mrs. D. B.

GREEN PEASE.

Wash lightly two quarts shelled pease, put into boiling water
enough to cover, boil twenty minutes, add pepper, salt, and more
hot water if needed to prevent burning, and two table-spoons butter
rubbed into two of flour; stir well, and boil five minutes. If pods
are clean and fresh, boil first in water to give flavor, skim out and
put in pease. Canned pease should be rinsed before cooking.

PEASE STEWED IN CREAM.

Put two or three pints of young green pease into a sauce-pan o£
boiling water; when nearly done and tender, drain in a colander,
quite dryj melt two ounces of butter hi a clean stew-pan, thicken
evenly with a little flour, shake it over the fire, but do not let it

VEGETABLES. 341

brown, mix smoothly with a gill of cream, add half a tea-spoon of
white sugar, bring to a boil, pour in the pease, keep moving for two
minutes until well heated, and serve hot. The sweet pods of young-
pease are made by the Germans into a palatable dish by simply
stewing with a little butter and savory herbs. — Mrs. W. A. Croffut.

How TO BOIL RICE.
Rice should be carefully picked over, washed in warm water/

rubbed between the hands, and then rinsed several times in cold
water till white. Put one tea-cupful in a tin pan or porcelain kettle,
add one quart boiling water; boil fifteen minutes, not stirring, but
taking care that it does not burn ; add one tea-spoon salt, pour into
a dish and send to table, placing a lump of butter in the center.
Cooked thus the kernels remain whole.

To boil rice in milk, put a pint rice into nearly two quarts of cold
milk an hour before dinner, add two tea-spoons salt, boil very slowly
and stir often ; cook on back part of stove or range so as to avoid
burning, and take it up into a mold or bowl wet in cold water a short
time before serving.

Or, after cooking, drain carefully, stir in two well-beaten eggs, one
table-spoon grated cheese, half a table-spoon butter, half a tea-spoon
salt ; bake a few minutes in shallow pans. Some soak rice an hour

or two before cooking.

SOUTHERN RICE.

After thoroughly washing and rubbing the rice, put it in salted
water enough to cover it twice over, in a custard-kettle, or tin pail
set in a kettle of boiling water ; cover the whole closely for fifteen
or twenty minutes, until the grains of rice are full and plump but
not "mushy;" drain off all the water possible, and replace rice in
the kettle, allowing it to cook for half an hour longer, when it is
ready to serve. The grains should be full and soft, and each one
retain its form perfectly. During the last half hour it should be
occasionally stirred lightly with a fork, and it is improved by stand-
ing on the back of the stove a few minutes before serving. — Mrs. P.
T. Morey, Charleston, S. G.

SALSIFY OR VEGETABLE OYSTERS.

Wash thoroughly, scrape off skin with a knife, cut across in
rather thin slices, stew until tender in water enough to cover them,

342 VEGETABLES.

with a piece of salt codfish for seasoning. Before sending to table,
remove codfish, thicken with flour and butter rubbed together, toast
slices of bread, put in dish, and then add the vegetable oyster.
This method gives the flavor of oysters to the vegetable, and adds
much to its delicacy. Or, after stewing until tender in clear water,
mash, season with pepper and salt, and serve. — Mrs. Gov. J. J.
Bagley, Michigan.

SALSIFY OB VEGETABLE OYSTERS.

Parboil after scraping off the outside, cut in slices, dip it into a
beaten egg and fine bread-crumbs, and fry in lard. Or, slice cross-
wise five or six good-sized plants, cook till tender in water enough
to cover, then add a pint or more of rich milk mixed with one
table-spoon flour, season with butter, pepper and salt, let boil up
and pour over slices of toasted bread ; or add three pints milk, or
half milk and water, season and serve with crackers like oyster
soup.

CYMLINGS OR SUMMER SQUASH.

These are better when young and tender, which may be known
by pressing the nail through the skin ; do not peel or take out
seeds, but boil whole, or cut across in thick slices ; boil in as little
water as possible for one-half or three-quarters of an hour, drain
well, mash and set on back part of stove or range to dry out for
ten or fifteen minutes, stirring occasionally ; then season with butter,
pepper, salt and a little cream. If old, peel, cut up, take out seeds,
boil and season as above.

WINTER SQUASH.

Cut up, take out inside, pare the pieces and stew in as little
water as possible, cook an hour, mash in kettle, and if watery, let
stand on the fire a few moments, stirring until dry; season with
butter, cream, salt and pepper; be careful that it does not burn.
Winter squashes are also cooked by cutting in pieces without paring,
baking, and serving like potatoes ; or they may be cooked in a
steamer, and served either in the shell, or scraped out, put in pan,
mashed, and seasoned with butter, cream, salt and pepper, and then
made hot and served.

VEGETABLES. 343

SUCCOTASH.

Take pint of shelled lima beans (green), wash, cover with hot water,
let stand five minutes, pour off, place over fire in hot water, and boil
fifteen minutes ; have ready corn from six good-sized ears, and add
to beans ; boil half an hour, add salt, pepper and two table-spoors
butter. Be careful in cutting down corn not to cut too deep ;
better not cut deep enough and then scrape ; after corn is added,
watch carefully to keep from scorching. Or, to cook with meat,
boil one pound salt pork two hours, add beans, cook fifteen minutes,
then add corn, omitting butter. Or, string beans may be used,
cooking one hour before adding corn.

WINTER SUCCOTASH.

Wash one pint lima beans (dried when green) and one and a half
pints dried corn ; put beans in kettle and cover with cold water ;
cover corn with cold water in a tin pan, set on top of kettle of beans
so that while the latter are boiling the corn may be heating and
swelling ; boil beans fifteen minutes, drain off, cover with boiling
water, and when tender (half an hour) add corn, cooking both
together for fifteen minutes; five minutes before serving, add salt,
pepper and a dressing of butter and flour rubbed together, or one-
half tea-cup cream or milk thickened with one table-spoon flour.

SPINACH.

Look over the spinach, wash in four waters and take off stalks,
boil in a sauce-pan without water for thirty minutes, covering
closely, drain in a colander and cut with a knife wrhile draining ;
season with pepper, salt and a little butter, boil two eggs hard and
slice over the top; serve hot. Or it may, when boiled soft, be
rubbed through the colander, then put in frying-pan, with a lump
of butter, seasoned with pepper and salt. When hot, beat in two
or three table-spoons rich cream. Put thin slices of buttered toast
(one for each person) on dish and on each piece put a cupful of
spinach neatly smoothed in shape, with the half of a hard-boiled egg
on the top, cut part uppermost.

BAKED TOMATOES.

Cut a thin slice from blossom side of twelve solid, smooth, ripe
tomatoes, with a tea-spoon remove pulp without breaking shell;

344 VEGETABLES.

take a small, solid head of cabbage and one onion, chop fine, add
bread-crumbs rubbed fine, and pulp of tomatoes, season with pep-
per, salt and sugar, add a tea-cup good sweet cream, mix well
together, fill tomatoes, put the slice back in its place, lay them stem
end down in a buttered baking-dish with just enough water (some
cook without water), with a small lump of butter on each, to keep
from burning, and bake half an hour, or until thoroughly done;
place a bit of butter on each and serve in baking-dish. They make
a handsome dish for a dinner-table. — Mrs. S. Watson, Upper San-
dusky.

ESCALOPED TOMATOES.

Put in a buttered baking-dish a layer of bread or cracker-crumbs
seasoned witli bits of butter, then a layer of sliced tomatoes sea-
soned with pepper, salt, and sugar if desired, then a layer of crumbs,
and so on till dish is full, finishing with the crumbs. Bake from
three-quarters of an hour to an hour. Onions, prepared by soaking
over night in hot water, dried well, sliced in nearly half-inch slices,
and browned on both sides in a frying-pan with butter, may be
added, a layer on each layer of tomatoes.

FRIED TOMATOES.

Peel tomatoes and cut crosswise in large slices, salt and pepper,
dip each slice into wheat flour, then into beaten egg, and fry at
once in hot lard; serve hot. A cup of milk is sometimes thickened
with a little flour and butter, boiled and poured over them. — Estelfa

Woods Wilcox.

MOTHER'S SLICED TOMATOES.

Prepare half an hour before dinner, scald a few at a time in
boiling water, peel, slice, and sprinkle with salt and pepper, set
away in a cool place, or lay a piece of ice on them. Serve as a
relish for dinner in their own liquor. Those who desire may add

vinegar and sugar.

STEWED TOMATOES.

Scald by pouring water over them, peel, slice and cut out all
defective parts ; place a lump of butter in a hot skillet, put in
tomatoes, season with salt and pepper, keep up a brisk fire, and
cook as rapidly as possible, stirring with a spoon or chopping up
with a knife (in the latter case wipe the knife as often as used 01

VEGETABLES. 345

It will blacker* the tomatoes). Cook half an hour. Serve at once
in a deep dish lined with toast. When iron is used, tomatoes must
cook rapidly and have constant attention. If prepared in tin or
porcelain, they do not require the same care. — Mrs. Judge Cole.

TOMATO TOAST.

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

TURNIPS.

Wash, peel, cut in thin slices across the grain, and place in kettle
.in as little water as possible ; boil from half to three-quarters of an
Lour or until you can easily pierce them with a fork ; drain well,
reason with salt, pepper and butter, mash fine and place on stove,
stirring frequently until water is all dried out. Do not boil too
long, as they are much sweeter when cooked quickly. Turnips
.may be steamed and finished as above, and are better than when
boiled. They may also be sliced and baked.

DICED TURNIPS.

Pare, slice, cut in dice an inch square, boil till nearly done, in as
little water as possible ; to one quart of turnips, add one table-spoon
sugar, salt to make it palatable ; when they are boiled as dry as
possible, add two or three spoons of cream and a beaten egg, and
serve. Excellent.

TIP-TOP PUDDING, OR VEGETABLE PUDDING.

Boil a firm, white cabbage fifteen minutes, changing water then
for more from the boiling tea-kettle ; when tender, drain and set
Aside till perfectly cold ; chop fine, add two beaten eggs, a table-
spoon of butter, three of very rich milk or cream, pepper and salt.
•Stir all well together, and bake in a buttered pudding-dish until
brown ; serve hot. This dish is digestible and palatable, much re-
sembling cauliflowers. — "Aunt DincJi"

ORNAMENTAL ICING.

BY PROF. C. H. KING.

Ornamental icing consists in working two or more colors of icing
on one surface, — such, for instance, as pink and white, or choco-
late and white, sometimes with, sometimes without, the addition of
crystallizing. To ice a cake white and pipe or ornament it with
pink pipery, or ice it with pink or chocolate icing and pipe it witii
white icing, would constitute ornamental icing. But there is
another method called "inlaid," which consists of having different
colored icing on the same surface, not simply a different colored
piping on the icing. The best illustration I can give of this will, I
think, be a chess-board. To do it take a cone, cut a fine point off,
fill it as instructed in "artistic piping," draw fine lines first
straight down one inch apart, then across at the same distance at
right angles ; you have then formed squares one inch across. Now
fill these in alternately with either white or pink and white, and
then chocolate icing or pink and chocolate. You then have the
squares in two colors, the same as they would appear on a chess or
checker-board. The only point to be here observed is to have your
icing soft enough to just run smooth ; the lines will prevent it from
running together. You can work any pattern you choose in this
manner by simply running a line of piping to form the design, then
filling in as before described. You can also further vary this by
marking out any design, and with a small paint-brush washing it
over with white of egg or gum-water, then covering it with granu-
lated sugar either plain white or colored ; or you can cover it with
powdered chocolate or rolled rock candy, either pink or white; shake
off what will not stick, and you will find the design covered with
the sugar; now pipe round the edge of the design with a fine cone
of icing sugar, and it is complete.

(346)

ORNAMENTAL ICING. 347

CRYSTALLIZATION.

Crystallization consists in simply covering the cake while the
icing is wet with granulated sugar, plain or pink. (For coloring
sugar pink see " meringue icing "). Or you can use pink or white
sugar or rock candy crushed. If you wish to crystallize only a
portion of the icing, and that in any particular design, first allow
the icing to dry, then wash the part you wish crystallized with white
of egg or gum- water, and cover it with the sugar; then shake off
what will not remain on.

ARTISTIC PIPING, WITH DIAGRAMS.

For the benefit of those who wish to excel in the art of orna-
menting bride or other cakes with icing (technically called "pip-
ing,") I give a sheet of diagrams, which will almost explain them-
selves, and will require but little study by those having a taste for
artistic work (which most ladies have) to master it; and I promise
you that if you will master this sheet of diagrams before attempting
any thing more elaborate (on the same principle as you first perfect
yourself in the scales for music before attempting the playing of a
piece), that you will succeed beyond your expectations, and will
soon be able to ornament a cake equal to an expert. I would
here remark that this applies to all kinds of ornamenting, as it is
all done in the same manner, no matter whether the material used
be butter, lard, or savory jelly for the decoration of tongues, roast
chicken, hams, etc., or sweet jelly, chocolate or sugar for the orna-
mentation of all kinds of cakes. Learn one, and you have learned
all.

For example, if you wish to decorate a tongue, ham, or roast
chicken, use either butter, lard, or savory jelly, instead of sugar,
and in precisely the same manner as you would icing. This orna-
mentation, with the addition of a little parsley, and a cut root
flower or so, completes the operation of decorating the above-named
articles. They are sometimes further, or even altogether decorated
or garnished with "tippets," cut diamond or triangular form, and
consisting of toasted bread, " aspic" jelly, etc.; but this style of
garnishing is usually adopted only by those who are not competent

348 ORNAMENTAL ICING.

to decorate or garnish with butter, lard, or savory jelly, and who
are not able to cut their own root flowers. Root flowers are usually
cut in the form of roses, tulips, dahlias, etc., from white and yellow
turnips, beets, and carrots, and the edges of the leaves are usually
tipped with pink color, such as liquid "cochineal."

To use jelly for decorating or piping cakes, set it in a place-
where it will get just warm enough to pass through the cone with
the aid of a gentle pressure; in cold weather it is well to beat it
with a spoon, in addition to warming it. This makes it one uniform
consistency. When ready for use fill the cone with it, then pro-
ceed as directed for piping, using the cone in the same manner as
if it contained icing.

To use butter or lard treat it in the same manner as jelly, so as
to get it just soft enough to pass through the cone. Be very careful
not to get it too soft or it will not stand. In warm weather you can
add a little flour to stiffen it, but not too much, or it will not pass-
through the cone; when ready fill cone with it, same as for icing,,
and use the cone in the same manner.

To cut root flowers, wash the roots, and for say a rose, take a good
shaped turnip, pare it, cut it the proper shape, then with a sharp
pocket knife (French root-flower cutters may be had of dealers
in confectioner's supplies,) go all round the bottom edge, so ^X-N^—N ;
then repeat this operation, so /-oo-s, bringing the second cuts be-
tween the first, and holding the back of the knife blade from you
and the edge towards you. This causes the cuts to meet at the
bottom, and then by holding the knife point down, and running it
all round inside the cut the piece falls out, leaving the leaves
separate and distinct. Continue this until you reach the center,.
so .-c^o^o^. A little practice will assist you in this particular, and
you will soon be able to make other flowers, as the principle is the-
same; when the flowers are cut tip the edges with a little cochineal.

To ornament a cake with icing, use prepared ic'ing in the manner
I shall hereafter describe. The icing may be harmlessly colored,
as follows: for pink, use u cochineal;" for blue, use indigo; for yel-
low, use saffron; for green, use blue and yellow, until you attain,
the required shade of color.

Although I have given the different colors, should you wish to-

ORNAMENTAL ICING. 349

use them, I would not recommend them except in cases where their
use is required to produce effect, and not to be eaten. Too much
color, or too great a number of colors, are objectionable and
not in good taste. I suggest keeping as much as possible to plain
white, light pink, light cream color, chocolate color, produced by the
use of chocolate or cocoa, and the natural colors produced by the
use of the various sweet jellies. By a judicious and artistic arrange-
ment of the colors the above articles will give, it is possible to
produce an unlimited variety, and not place any thing before
guests objectionable in point of color.

The sugar used for decorating cakes is prepared in the same man-
ner as that for icing cake (see icing for cakes.) To use it, have
ready prepared some paper cones, made by folding or rolling up a
piece of paper in the form of a cornet, and securing the joint with a
little mucilage or white of eggs (see No. 1, in page of diagrams).
Now with a sharp knife cut off the point of cone so as to leave hole
any size needed, from a pin's size to half an inch in diameter (see
No. 2, for plain round work). If you wish a star (No. 3), cut off
the point of the cone to form an aperture equal to the center of
the star you require, then cut out the points, as shown in No. 22.
If for a leaf, cut as shown in No. 24. Now fill these cones three-
fourths full with the prepared icing, fold down the top securely, so
that the sugar will not force back, and all is ready to commence the
ornamentation. (I would here say that it will save the trouble of
cutting the cones to use little brass tubes, made for the purpose, at
a cost of from ten to fifteen cents each. In using these you have
only to cut off the point of the paper cone large enough to allow the
tube to come through half its length. These tubes will last a life-
time, and can be procured from almost any confectioner's supply
store.)

The cones being filled with the sugar, and the cake ready iced,
mark out (as lightly as possible) with a lead-pencil the design on the
cake; then go over the design with the cones of sugar, in the man-
ner hereafter described, until the design is complete. (I say thisf
presuming you have mastered the diagrams.) I will now explaiq
the diagrams, and in so doing hope I shall succeed in making you
fully understand the use and purposes of the cones, and the various

350 ORNAMENTAL ICING.

yet simple "means to the end," that you may be able to so arrange
the various diagrams as to form a harmonious whole, and surprise
yourself by producing a design beyond your expectations.

To practice this, I would recommend that you procure a walnut
board, about twelve inches square, perfectly smooth. This being
dark and the sugar white you can easily see the work; and if every
thing is clean the sugar need not be wasted, as it can be scraped off
and used for some purpose or other.

The board being ready and a cone filled with sugar, take the cone
in the left hand, and place the thumb of the right hand on the folded
part or top ; use the thumb to press on the cone to force out the
sugar at the point, in just the same manner you would use a syringe.
Now force out the sugar with a regular and even pressure, and
draw a number of fine lines, as even and straight as possible, by
dropping the point of the cone in the left hand corner of the board,
and with an onward motion, in accordance with the flow of sugar
(which will be little or much, in proportion to the pressure you give
the tube) ; run it straight on to the right hand corner (see No. 4).
Notice that you can make this line larger by pressing harder on the
cone. Next repeat this, giving the cone a zigzag motion (No. 5) ;
then commence light, gradually increasing the pressure, so as to
produce a line small at one end and large at the other (No. 6);
then reverse it by beginning heavy and finishing light (No. 7).
When you wish to disconnect the cone from the sugar, do so by
taking off the pressure from the cone, and giving a quick, sudden,
upward jerk. Now do some cross stringing (No. 8), then No. 9 to
17 ; then with the same cone, held perpendicular (and the sugar
pushed out until the drop is the required size, then suddenly de-
tached in the same manner as above mentioned), drop different
sized drops or dots (No. 18 to 20) ; then with the same cone, by
commencing at the large end first and gradually drawing it to a fine
thread do No. 21. Now take the star cut cone (No. 22), and
drop some star dots, the same as in Nos. 18, 19, and 20; then with
a circular or rotary motion, make roses (No. 23) ; then repeat with
this star cone all that you have done with the plain round cone.
Next take the leaf cone (No. 24), and by beginning at the large
end of the leaf first, and gradually drawing it to a point, make the

_ ^ 18.

QQQOOoooo o

DIAGRAMS.

(351)

352 ORNAMENTAL ICING.

leaf as long as desired (No. 25) ; by giving the cone a wavy motion
you form the veins in the leaf. Then put two together (No. 26),
and with the star cone add a rose (No. 27) ; then three leaves and
a rose (No. 28) ; then four, as in No. 29 ; then five, with a simple
plain dot in the center (No. 30;, No\v, with the plain round cone,
make No. 31, adding to it, for top finish, No. 21; next, with the
same cone, make the stems of Nos. 32 and 33, and with the leaf
cone add the leaves. Do the same in No. 34, adding a ring of dots,
also a roso, with the star cone; next, with the same plain round
cone, do No. 35, by giving the cone a wavy motion; also No. 36,
by giving the cone a sudden jerk, first to the left, then to the right,
then straight down the middle, as shown in No. 37.

This appears a good deal on paper, but is really nothing wThen
you come to do it, as it can all be done on the board at one lesson,
and two or three lessons should suffice to give you a good insight,
and each one you do will be better than its predecessor, and you
will surprise yourself at the ease with which you can produce and
•execute a design, if you only master these diagrams first.

Having- gone this far, you may now form a design for yourself
by making whatever combination fancy dictates, from the scrolls,
lines, curves, etc., shown in the diagrams; it may be somewhat
•crude at first, but practice will perfect. As an example, which
will explain the whole, I will instruct you how to make a simple
combination, and thereby produce a bunch of grapes. First, with
the leaf cone make four leaves (No. 38), and with the plain round
cone add the stem ; also, with the same kind of cone, only cut a little
larger, to make a larger drop, add grapes by making a succession
of dots, gradually making them higher in the middle (No. 39) ; then
n-5 a finish, with the plain small cone, add the scroll as shown run-
ning over the grapes. I will also give one other illustration. To
mike a large leaf, in imitation of those used on bride's cake, first
mark the outline of the leaf (No. 40), then with the plain round
cone run the cross lines, as shown in No. 8, also in No. 41 ; then
with the plain round cone add the edge in dots, as shown iu Nos. 20
and 42. To illustrate this farther, I furnish a full sketch for the
top of a wedding or other cake (page 353) made up of the grapes and
leaves I have described. I must now leave you to the study and

c^
O

»J

(353)

854 ORNAMENTAL ICING.

practice of the diagrams, assuring you that you will find it much
more simple than it here appears, and that the results attained at each
trial will be such as to stimulate you to further efforts and success.
I will here remark that you can do heavy and light work with the
same cone by adding pressure ; for instance, if you are using a cone
with a fine point, by drawing that with a regular motion and even
pressure, you produce a line of sugar the same size as the hole
through which it comes ; but if you draw the cone along slower than
the sugar comes out, you will readily see that you produce a heavier
line ; also, if you wish to make a very fine line with the same cone,
use the even pressure, but draw the cone along very fast; you have
only to bear in mind that there is a limit to the size, and when you
reach that to press harder simply means to burst the cone ; wrhen the
limit is reached, if you want a larger flow, you must have another
cone with a larger opening at the point. This applies to all shapes,
whether round, star, or leaf. The cone may be used in the same
manner you would a pen, pressing heavy and light ; for example,
if you are making a scroll, like No. 11, wTith a fine round cone,
when you come to the bend of the scroll, by giving the cone a little
more pressure you cause more sugar to flow, thus producing the
fullness in the curve (see No. 11) ; when you have done that with-
draw the pressure and continue as before.

1ERINGUE ICING

Beat the whites of six eggs to a very stiff froth (you can not beat
them too stiff; and if they are not stiff the meringue will not be
good.) While beating, add a saltspoonful of salt, also a teaspoon-
ful of sugar ; when wrell beaten up add half a pound of sugar, and
stir it very lightly in, yet be careful to see it is well stirred in.
This being ready, take the pie after baking (usually a lemon pie),
and with a knife spread a thin coating of the meringue all over it;
then with a cone (the same as used in other icing), filled with the
meringue icing, proceed to work out some design. When finished re-
turn it to the oven to take a light brown color. You can work any
design in this as well as in icing-sugar, but the patterns for this are
larger, consequently are done with a cone with a larger portion cut
off the point. For centers of meringue pies you can use such designs

«-i
e+-

"••

*->
i-i

CT5

£
CD

855)

356 ORNAMENTAL ICING.

as an ear of corn, an anchor, a " true lover's knot." a Maltese cross,
a bunch of grapes, or whatever the fancy dictates; you can further
decorate it with fruit jelly in addition to the meringue piping, put-
ting on the jelly with a cone, and in the same manner as for piping.
Chocolate is not used on meringue work, neither is the meringue
ever colored except in some cases when it is colored a light cream
color ; pink colored sugar is sometimes sprinkled over it. To color
this sugar, simply drop a little cochineal color on some granulated
sugar, and rub it together until colored, then dry it, then rub it
apart and keep it in a bottle ready for use. It will keep its color for
years. I give one design (page 355) for the top of a meringue
pie just as a guide.

TO MAKE WATER ICING.

Take any quantity of powdered sugar you require, add cold
water enough to it to form a thick paste (remember, it will not take
much) ; beat well, and if too thin so that it runs too much, add a
little more sugar. To every pound of sugar, add as much cream
of tartar as will lie on a twenty-five cent piece (a level teaspoon-
ful); when this icing is prepared, spread it with a knife over the
cake, and allow it to dry; you can then ornament or decorate it
with icing sugar in the same manner as for a bride's cake, or use a
sweet jelly, such as "red currant" or "quince."

This water icing may also be colored a light shade of pink with
"cochineal," or a light cream color with saffron. For n mauve
color, add a drop of indigo blue to the pink color ; but remember
none of these colors must be heavy, as they are objectionable and in
bad taste. Water icing is used for tops of pound, sponge, and
other cakes, also for tops of jelly cakes. (See design for jelly cake,
page 353.)

CHOCOLATE ICING.

Ask any confectioner for a piece of " Baker's eagle cocoa; '' and
if you can not procure that, ask any grocer for pure cocoa in block,.
or what is called " Baker's premium cocoa." Place what you need of
it in a basin, and stand the basin in boiling water until the cocoa
is dissolved, then add powdered sugar to taste, and beat it
well in; add also the whites of two eggs (whisked up a little) to

ORNAMENTAL ICING. 357

every pound of cocoa used (this gives a gloss) ; beat the sugar
in well and the whites of eggs ; now with a knife spread the cocoa
(or rather the chocolate now that it has the sugar in it, for choco-
late is simply cocoa sweetened) evenly on the cake ; be as quick as
possible with it, for as soon as it cools it gets hard. If you wish
simple cocoa icing, use the cocoa and whites of egg only ; but if
you wish sweet or chocolate icing, add the sugar. To help you a
little in the first attempt, add one tablespoonful of hot water to a
pound of cocoa ; this will keep it moist and liquid a little longer,
but it will take a little longer to harden.

CREAM CHOCOLATE ICING.

What is known as cream chocolate icing is done in the same man-
ner, using half cocoa and half pure cream, and sweetening it to
taste. In this case use no whites of eggs, but simply dissolve the
cocoa as before described, then add the sugar, and afterwards grad-
ually add and well stir in the cream. It is then ready for use.
Chocolate icing is also used to ice jelly cakes and other small cakes,
also chocolate-de-clares ; it may also be used as an icing for any
thing, and can be piped, ornamented, or decorated with icing sugar
in the same manner as a bride's cake.

Cocoa may also be mixed with sugar icing ; add little or much
cocoa as desired, and either ice a cake with this chocolate icing or
use it for piping or ornamenting in the same manner as icing sugar
is used.

TO ICE OR FROST A WEDDING OR ANY FLAT TOP CAKE.

When the cake is baked and cold, cut off all the rough parts and
brush off all crumbs ; then prepare an icing *in the manner described,
but in this case for first icing use ordinary "powdered sugar;" give
the cake a thin covering with this icing, simply to fill up the
hollows, so that the second coat of icing, made from finer sugar, may
rest smoother on it. If in a hurry, and you do not care so much

f ' */

about the appearance, then give one coat of icing only. In that
case the sugar must be the kind I have mentioned (the finest). When
a first coat is used, place it in the oven or in some warm place to
dry, before adding the second coat.
* Please note where the word icing or ice is used it means frosting.

358 ORNAMENTAL ICING.

To add the second coat, prepare some icing in the manner de-
scribed, and make it just soft enough to run smoothly, and yet not
run off the cake ; better to be a little too stiff than too thin. To
ice, place the sugar in a lump in the center of the cake, and let it
run level of its own accord; or if a little stiff, spread it out with a
knife, taking care not to spread it quite to the edge of the cake
(within a quarter of an inch), as it will run to the edge of itself: if it
is not fully smooth, place a knife under the cake and shake it a
little, that will cause all the rough parts to become smooth. Next,
if you desire to ice the sides of the cake, add a little more sugar to
the icing, and beat it well in; then with your knife place it on the
sides of the cake until it is fully covered ; then by holding the knife
perpendicular, with the edge to the icing, and the back leaning a
little towards the icing, draw it all round the side of the cake ;
•when it comes round to where you started from, suddenly give the
knife a twist, and turn the back from the icing, and at the same
time and by the same motion, remove the edge from contact with
the icing. If you do this neatly and quickly you will hardly be able
to find the place where you left off. You may not succeed either in
icing the cake or putting on a smooth side the first time, but prac-
tice will perfect ; and if you note wherein you failed at first, and
avoid it the next time, you will soon succeed. The cake now needa
only to be dried, and it is ready for ornamenting.

To ornament or decorate it, prepare some icing in the manner
described, but make it stiff enough to retain its shape, or at least s(*
that it will not run smooth like the icing on the cake. This is to
be done by the addition of a little more sugar (a teaspoonful per-
haps), also a little extra beating; when the icing is ready lightly
mark out the design on the cake ; then fold up a piece of paper in
the form of a cone, and secure the joint with white of egg or mucil-
age, and cut off the point to form just what size hole you choose.
Now fill the cone three-fourths full with icing, and fold down the
end ; place cone in left hand to guide it, and with the thumb of the
right hand placed on the folded part of the cone, force out the sugar
in lines or dots to follow out the design on the cake.

Those wishing further instructions in ornamenting an» T
referred to article on Artistic Piping (with

OENAMENTAL ICISG. 359

TO PREPARE ICING FOR BRIDE OR OTHER CAKES.

Procure a clean china bowl with a round (not square) bottom in-
side ; break into it the whites of three eggs, add about half a
pound of the finest powdered sugar obtainable (ask a confectioner
for icing sugar, if that is not obtainable procure " lozenge sugar;")
now with a wooden spatula, (which is made of a piece of wood about
ten inches long and one and one-half inches wide at the thick end,
and gradually tapering off to fit the hand, and not more than half an
inch thick at the thick end. See diagram No. 40. I recommend
wood because it is really better in every respect than any metal in-
strument for the purpose, and once made will last a life time)
beat the sugar and whites vigorously until it begins to thicken,
then add as much cream of tartar as will lay on a ten-cent piece,
and one (not more than two) drop of indigo blue ; now add about a
quarter of a pound more sugar, and continue beating; continue
beating and adding sugar, a teaspoonful at a time, until the icing
is as thick as you wish it, and it is ready for use. Be careful not to
get any of the yolk of the eggs in, or you can not beat the icing up.
Be careful that the bowl, spatula, and all the implements used
are perfectly free from grease. Remember to beat well, and not
attempt to get the icing thick by the addition of sugar alone, or
it will run. Good icing depends upon good beating as well as
sugar ; three whites and one pound of sugar is about the propor-
tion.

EXPLANATION OF DESIGNS FOR BRIDE OR OTHER CAKES.

A reference to the design for bride cake top lS~o. 1 (page 359)
will show that it is a combination of the scrolls, etc., given in the
diagrams for artistic piping, and is not given as a design or a work
of art, but is simply arranged (as I direct in my explanation of
diagrams) to show how those scrolls, etc., can be connected and
arranged so as to form a design. After you have made this one,
you will be surprised how easy a task it will be to do a second.
Please note that this design is made up of Nos. 36, 20, 13, 18, 6,
8, and 21 of the diagrams ; also note that I have given two leaves
of one pattern and two of another. When you pipe cake make all
four leaves of the same pattern, choosing which you prefer. I have

360 ORNAMENTAL ICING.

given two simply to illustrate the diagrams, or I would have
sketched them all alike. I also give a sketch for the side of the
cake if you wish to pipe the side. This you will note is No. 17
in the diagrams, and the bottom is finished off with simple, plain
round dots (No. 2 in diagrams), but all of one size.

My sketch for bride's cake top No. 2 (page 361) is more correct as
a design, and is to be done after you have practiced on No. 1 de-
sign. I will not refer you to the diagrams for this design, but ask you
to pick out what numbers of the diagrams are used in making up
this design, as by so doing it will fix it in your memory. These de-
signs will answer for the top of any cake as well as for bride's cake;
if you use them for bride's cake, use nothing but white icing, also
white piping, and in the center where I have marked ("for vase")
insert a vase, or bouquet, or spray of flowers, as you see fit. The
addition of a few sugar roses and silver leaves (procurable at all
confectioners) will add to the effect. It is also necessary to place
the cake on a lace paper, particularly if a bride's or wedding cake ;
and if on a silver or plated salver, so much the better.

It is not imperative that you use orange blossoms in the decora-
tion of bride's cake, still it is usually clone. It is also admissible to
use (very sparingly) pink roses or other flowers, or even yellow
to match with the orange blossoms or in place of them ; but rather
than use too much or too many, use none. If you do not wish to
pipe the side of a bride's cake, place a silver band round it. You
can procure the baud of any respectable confectioner or caterer.

DESSERT CAKE.

A dessert cake (proper) consists of either a pound or sponge cake
mixture baked in a high mold ; if you have no other use, an ice
cream mold as represented in the sketch. Well clean and fully
drv vour mold, then warm it and butter it with butter by the aid

mf +t J

of a brush (by warming it the butter goes in all parts) ; when
buttered turn it bottom up to drain out all excess of butter; when
drained dust it out with sifted flour, give it a knock to remove any
excess of flour; it is now ready; now place it, small end down, in a
tin or something which will prevent its tailing over; now fill it three-
fourths full with the cake mixture and bake in a steady heat; when

(361)

362 ORNAMENTAL ICING.

baked remove it from the mold. When cold, if to be ornamented,
have ready prepared some icing (see "icing") thin enough to just run
smooth but not to run off. Place the cake on a plate, and with a
spoon place the icing on the top of the cake, and allow it to run
down the sides ; continue this until all parts are covered ; let it drain
down a minute or so, then place a knife under the bottom of the
cake, remove 'it to another plate, and set it in a warm place to
dry. This method of icing shows up the pattern of the cake, and
the prettier the mold the prettier pattern of cake you will have.
To ornament this cake, simply pipe it (as before described), allow-
ing the pattern of the cake to be the guide ; if you come to any
part where there is no pattern, then ornament it as you fancy, but
usually the pattern of the cake will furnish the design. In an ice-
cream mold there is not much pattern further than fluting. I give a
sketch of one baked in a pyramid ice-cream mold, (page 353,) to-
gether with some idea as to how you are to ornament it. Where the
clots appear, you can substitute red and yellow gum drops if you so
desire. When you have piped this cake set it on a plate or sal-
ver on lace paper, place a bouquet or spray of flowers on top (see
sketch) , add a few silver leaves where you see fit, and it is complete.
This cake looks very pretty iced a light pink and piped in white ;
you can not well use chocolate ice for this cake (as the chocolate sets
too soon), unless you are pretty well accustomed to chocolate icing.

DESSERT RUSSE.

This may be made of either sponge or pound-cake mixture, and
baked in a fancy mold, If the prescribed mold is not available, an
ordinary two quart ice-cream mold would answer the purpose pretty
well. After being baked and allowed to completely cool, the cake
should be iced with thin icing, either pink or white, and piped in
contrasting colors. Thus, if iced white, it should be piped pink,
and vice versa. Further ornamentation can be made by a proper dis-
tribution of pastilles, crystallized fruits, etc., and the whole sur-
mounted by a small spray or bouquet of flowers.

Another way of making it is by use of stale cake. If you have
stale sponge or pound-cake, first cut from it the base with a sharp
knife (see figure 1, page 355) ; then the piece as per figure 2, then
the piece as per figure 3. Place the three, one above the other,
then ice and ornament it.

Chantilly Custard.

(363)

304 OZXAMENTAL ICING.

Either of the foregoing cakes are left as they come from the
mold, or in the shape they are cut with the knife. The pieces,
numbered 4, 5, 6, 7, and 8, added, being only for the russe.

For the russe, produce the cake by either of the above methods,
remembering to have as large a hole in it as circumstances will
allow, (see dotted line in Nos. 1,2, and 3,) this, of course, is filled
with cream ; then piece No. 3 is added and secured. Next take a
tliiii piece of cake, not more than a quarter of an inch in thickness,
and cut out the pieces as per Nos. 4, 5, 6, 7, and 8, and set them
aside for future use. Next, take a pallet-knife, and cover the whole
russe with red or some other colored jelly. This done, place on the
pieces Nos. 4, 5, 6, 7, and 8, in their respective places (the jelly
will hold them). Leave the cut part outside, so that none of the
baked parts will show, and the desired effect is produced. The
pieces being in their places, you next pipe and otherwise ornament ;
finish the whole by the addition of a spray or bouquet of flowers on
the top, or with a bouquet of leaves, piped on with a leaf tube.
Another way to make it, is to cut the base out of a solid piece of
cake ; make the hole and fill it with cream ; lay on that a thin piece
of cake. Then with a cone and tube pile up the cream in pyra-
mid shape. Have ready six strips cut the proper shape, i. e., the
same width at the bottom as one of the six sections of the base,
and gradually tapering to the top. Place these pieces in their proper
position, fasten them with a little icing, cover the whole with jelly,
as in the other case, or leave plain, as you choose. In either case
pipe and otherwise ornament it. If preferable, you can place the
strips to form piece No. 3, securing them with icing ; then force
cream through the opening on the top. By this means you get that
part better filled with cream than by any other means.

THE CHANTILLY CUSTARD.

The plates from 1 to 4, inclusive, show the manner of making
the Gatian for the custard, which is thus described : First, procure
a mold for sponge-cake or jelly, about one quart or three pints size,
with a fancy fruit or flower top (see plate No. 1). Bake in this a
cake or sponge mixture (or plain pound mixture, if you prefer it),
and when baked and cold — it is all the better if kept for a day or

ORNAMENTAL ICING- 365

two — cut off the top (see figures 2 and 3), and ice it with thin,
white icing. When thoroughly dry, lightly color the different fruits
or flowers with their natural colors. Do not lay on the colors too
heavily, or they will spoil the effect

Next cut out the center of the cake (see figure 4), and fill the
cavity thus made with a boiled custard, adding chopped almonds to
the custard according to taste. When the custard is set and cold
replace the top (as in figure 3), and pipe the outside of the cake in
any way you may choose, following the design here given, or se-
lecting from the design for dessert cake, or from page of diagrams.

The light and dark balls at the bottom of the present design are
intended to represent pink and yellow pastilles placed alternately
(see figure 6). But a much easier, cheaper, handier, and more effect-
ive mode of adding these balls, which is simply to stick on gum-
<lrops of the alternate colors. If you can procure a good, clear
white gumdrop, then use the three colors alternately — red, yellow,
white — and the effect is capital.

The beauty of such a piece of work, amply repays any lady
who has the time and taste, for the trouble of mastering the ac-
complishment, and for the small cost of material. The cost of the
latter, when compared with the prices which would be charged by
a professional caterer for a similar piece of work, is very small.

RAISED PIE.

We here present an original design, composed of five distinct
plates, arranged and numbered for practical use. The illustration
(page 367) represents a raised pie. It may be filled to suit the
taste with either meats or game.

Figure 1 shows the pie complete, with top of savory or aspic
jelly, surmounted by a butter lamb on a chopped parsley bed, and
piped in butter. Cornucopias on each corner are filled with root
flowers, making a horn of plenty.

The directions are as follows : Prepare the dough as usual for
raised pie, and then determine the size. Next cut the base — not
less than one-half inch in thickness — as per figure 2. Dock with a
fork to prevent blistering, and lay aside on the pan ready for

366 ORNAMENTAL ICING.

baking. Then prepare the oval bottom, as per figure 3, wash
over with egg, and place evenly on center of the base. Now roll
out dough, half an inch thick, in a narrow strip, long enough to go
all round the oval bottom (measure outside of oval by passing a
string around it); cut it straight and even, one inch wide. Wet
the ends, which should be cut slanting to make them fit closely, and
the lower edge, and wrap this around the oval piece which lies on
the base, joining ends and bottom edge securely. The edge of the
strip will rest on the base, with the oval piece inside. Now fill
this case to within half an inch of the top with bran, place over it
a thin cover of dough (with a small hole in the center); wash the
outside (except the top, which only serves to keep the side in place,
and is not used) with egg, and bake in a moderate oven until it
takes on a fine chestnut brown. While cold, cut out top, turn out
bran, and the shell is ready for filling. It is better to make the
shell the day before using, so as to fill it at leisure. To make
the cornucopias, fold up the dough the same as you would in
making a paper cone, and also fill with bran. Bake them separ
rately from the pie. Now fill shell with meat or game, and next
place the savory jelly (which should be ready cut in pieces
one-half inch square) on the top, as per figure 6. Now mold
a butter lamb and place on top of jelly, as per figure 7. Add
the chopped parsley, as per figure 8; also place the cornucopia
in position. Place the cut roots (see figure 4) one in each cor-
nucopia (see figure 9); place a rim of sliced lemon on the top
edge, as shown in figure 1, and add the small cut root flowers
at base of the cornucopias, securing them with butter. Pipe the
pie any design you choose, or, as in the design, using butter instead
of sugar. A little parsley under each cut root flower on the corn-
ucopias adds to the effect. Soften the butter by working it with a
knife, not ivartning, adding a little yolk of egg to bring it to the
required softness, and a little flour to toughen it. Figure 5 shows
one of the cornucopias before it is placed on the shell. Serve cold,
with a salad, on a large napkin, with a little parsley around it,
The meat used for filling should always be cold. It is a summer
dish, and looks well on the table.

The special directions for making the crust for raised pie are as

368 ORNAMENTAL ICING.

follows : Take a quarter of a pound of lard for every pound of flour,
add half a pint of water, also a pinch of salt ; to make it, add the
lard to the water, bring it to a boil, then add it to the flour and
mix as quickly as possible; when mixed wrap it up in a cloth to
keep warm. Make into the shape or shapes selected as quickly as
possible, as when it gets cold it hardens; when cold it will retain
any shape given it while warm. You can use pie-molds, in which
case simply line the mold with the paste, when the pie is made it
is well to allow it to stand all night if possible, to get fully fixed
before baking. Before adding any leaves or other paste decora-
tions wash it with yolk of eggs, then add the paste leaves, and do
not wash them. The pie will then bake a rich brown, while
the leaves remain a pale color, giving a pretty effect.

A very nice meat for filling is made as follows : Bone two calves'
feet; chop fine boiled chitterlings; cut up and stew over a gentle
fire for an hour two chickens, and two sweet breads, in a quart of
veal gravy ; season with cayenne pepper and salt ; then add six or
eight force-meat balls (that have been boiled) ; four boiled eggs
quartered; and, when stewed enough, let stand until nearly cold,
and place it in pie, cover with aspic jelly, and ornament as above
directed. In case you do not wish to use the butter-lamb and
aspic jelly, after filling in meat, place four quarters of a hard-
boiled egg at equal distances apart on the top of the meat, and
strew a few cold green peas or asparagus tops on it. This gives a
pretty effect, and saves the trouble of making the aspic jelly. The
shell may be filled with any cooked cold meat. Rabbits make a
nice filling, stewed with a nice cut or two of ham or salt pork.
Make a force-meat out of the livers beaten in a mortar until fine,
adding freely of pepper and salt, a little nutmeg, and a few sweet
herbs. Partridges, or any game birds, may be used, bearing in
mind that the pie is always to be served cold.

TO ORNAMENT A JELLY CAKE.

Trim off the edge of the jelly cake, then give it a thin coating of
water icing (see water icing) ; next have a cone of white icing ready.
To the more fully illustrate this, I will request you to follow out
the pattern in my design (Page 353). After you have made that

PASTRY. 369

one, you can do any other you choose, as that one explains the
whole. Now with the cone of white (or pink sugar, if you prefer
it), pipe on the white lines in the sketch (see sketch) ; now fill in
between these lines with fruit jelly (use a cone filled with jelly for
this purpose) ; next, with the leaf cone, pipe on the leaves for the
grapes (as described in diagrams for Artistic Piping, No. 38) ; then
with a plain round cone pipe on the grapes, as described in No. 39,
in diagrams. (See diagrams. The edge is simple plain dots of
white sugar. See diagram No. 2.) I would here remark, if yon
so wish it you can pipe on the bunch of grapes with fruit jelly in-
stead of sugar. You can also use chocolate ice instead of water
ice for the top. Then pipe it in sugar and jelly as before, or ice it
with jelly instead of either chocolate or water icing. In that case,
where before you used jelly between the white lines of sugar, now
use chocolate or pink icing. Or if you wish, you can dispense with
the top icing of either jelly, chocolate, or water icing, and simply
work out the design as shown in the white piping and jelly. But
the foregoing is the most artistic ; and I would here remark that
what I give here is given simply for the instruction of those who
wish to do artistic work; to others the instructions will be valueless.
But my experience teaches me that most ladies have a taste for the
ornamental, and wish to show it in this particular, as well as in
others. And what would appear difficult to others will be easy to
them ; and I promise them they will be rewarded for their pains
when they see how successful they are.

PASTEY.

Under the head of pastry is embraced crusts or covering for meat
pies. Pastry made from butter, and in the same manner as for
fruit pies, patties, etc. , is too light, brittle and gross for meat pies ;
also too expensive. Paste made for domestic use, of lard, is also
open to many objections, among which may be mentioned its ten-
dency to grow soft and flabby : also its cold, sodden nature, which
renders it extremely unpleasant to the teeth, also unpleasant to the
palate ; it also has a tendency to lie heavily and cold on the stom-
ach, and is altogether undesirable as an ingredient in the man-
ufacture of pastry. Neither is it any cheaper than suet, and much
24

370 PASTRY.

more difficult to manufacture into good looking pastry, and impossi-
ble to make into good eating pastry. For as pastry for meat pies,
patties, mince pies, etc., nothing better than suet can possibly be
found. It is a little troublesome to those who have not been accus-
tomed to its use, but if you follow my instructions faithfully you
will succeed better than you expect, and will, I think, be reim-
bursed for your trouble, and have a pastry which will give satisfac-
tion and credit to you as the maker.

TO USE SUET.

Allow three quarters of a pound of beef suet for every pound of
flour; in this case adding a little salt to the water you mix the
flour with. First take the suet, divest it of all loose skin and
blood spots, then with a sharp knife shred it in as fine slices as
possible, then place it in some place where it will just feel the heat,
nothing more (it must not be any thing like melted). While this
is softening mix the dough; when mixed roll out in a sheet, the
same as for best pastry, then lay on the suet to cover the dough,
then fold and roll the same as for best pastry. (See instructions
for puff pastry.) This paste will require a few more foldings and
rollings than as if made with butter. When it is rolled enough,
proceed to cover the pie dish as you would with other pastry;
also for patties, mince pies, etc., use and wrork it off precisely as
you would for puff pastry. If you were (after shredding the suet)
to beat it soft with the rolling-pin on the board, you could roll out
the paste with more ease, and it wrould not take more than five
minutes.

A very fine butter, called " French butter," for making an extra
short yet flaky pastry, is made as follows : Take three quarters of a
pound of beet suet, a quarter of a pound of good butter, and the
yolk of two eggs, and a half teaspoon of salt; remove the skin and
blood spots from the suet, place it in a mortar, pound it soft, then
add the butter and salt, pound that well in, then add the eggs, work
the whole into a smooth mass, then use it in the same quantity and
in the same manner as for puff pastry.

This suet crust rolled half an inch thick, and then into cakes with
a cutter, say two inches in diameter, then washed with eggs and a

PASTRY. 371

few cuts given across the top with a sharp knife, and baked a nice
rich brown in a middling hot even, makes a delicious article for the
tea-table. It is not as gross as puff paste.

I give here the best method of making a few of the hundred and
one articles to be produced with puff and short pastry, etc. The
following is»the most simple and best method of making short paste.

SHORT PASTE.

Take one pound sifted flour, place it in a bowl, add to it half a
pound good butter. Break the butter up very fine in the flour,
adding a little salt (according to the saltness of the butter) ; now
add half a pint of cold water with half a teaspoonful of cream of
tartar dissolved in it (this is to toughen it), then mix it into an
easy dough, adding more water, if required. When mixed, work
well together, and place it near by ready for use. Keep it covered
with a damp cloth, or between two plates, and in a cool place.
Short paste is very useful from the fact that it is easy to make,
and can be kept in better shape, where the shape of the article you
wish to make is an object. It is also better adapted for lining the
bottom of paste pans, dishes, etc., as it is firmer than puff paste.
Consequently it holds together, and when you wish to make a great
deal of pastry, it is well to make a little short paste for that pur-
pose, using the short paste for all lining or bottom work, and the
puff paste for all top work. In using puff paste, when you have
not made any short paste, cut out all of the tops first, then^take
the scraps and roll them, using them for lining and bottoms.

Now suppose we wish to make a few open tarts.

OPEN TARTS.

Take the puff paste, after it has received its last rolling, roll out
evenly in a sheet one-fourth of an inch in thickness (you need not
roll out the whole of the paste, but cut off a piece sufficient to make
the number of tarts you wish, and roll them out). The sheet being
ready, cut the number you require with a scalloped round cutter,
about two and a half inches in diameter. Place them on the
baking pans, having turned them over, bringing the bottom on the
top. Next wash them with egg, or egg and water, then with a

372 PASTRY.

small, plain round cutter, one inch in diameter, make a mark in
the center of each, pressing the cutter half through. Then just
"dock" each in the center with the point of a knife or a fork (this
is to prevent their blistering), now bake them. You will then find
that the part marked with the small, round cutter has detached
itself from the other part ; this you remove with a penknife or a
fork, and a hole will be left, into which pour what jam or jelly
you intend using. This plan is far preferable for making the hole
to receive the jelly than to place, as some recommend, sliced potatoes
or small yieces of wood in the center, removing them when baked.
These certainly form the hole, but their weight keeps down the
pastry, and consequently it is not so light. By the plan I have
given you obtain a good hole for the jelly without injuring the
lightness of the pastry. Some add their jelly before baking, but
that is wrong, as in baking the heat causes the jelly to boil, and
it spreads itself over the tart and spoils its appearance.

OYSTER PATE (A LA PYRAMID).

Take a piece of short paste, or scraps of puff paste, roll it out
one-fourth of an inch thick, and cut out the number of pieces you
require with the same cutter as for open tarts, place them in baking
pan and "dock" them with a fork. Now cut a like number with
the same cutter, and of the same thickness, but from the best puff
paste, wash those cut from the scraps, or short paste, and place
those cut from the puff paste on them, wash with egg, and " dock"
them in the middle. Next cut a like number, same thickness, with
the same cutter, and from puff paste, cut the middle right out of
these with a plain round cutter, one inch and a half in diameter,
place these rings on the other parts. These are now ready to
bake. While they are baking take the piece that comes from the
middle of the ring piece and roll it out a little larger, then cut
three other pieces with a scalloped round cutter, each a size smaller
than the others ; place them on baking pans, " dock" them, wash
with egg, and bake them. When these parts are all baked, if
the hole is not deep enough for the purpose, you can, with a
knife, remove some of the pastry inside the ring. To serve these
you fill the case, or part with the hole, with chopped oysters, pre-

PASTRY. 373

pared in white butter sauce, and then add the other pieces, beginning
with the largest and finishing with the smallest. You will then
have a pyramid about six inches high. Place small sprigs of
parsley between the part containing the oysters and the others,
also a piece of parsley on each, then dish them and serve. These
cases will serve for oysters, lob.-ters, or chicken. I would here re-

mark that oyster and other pates can be made more simply than the

above, but my idea is not to attempt to teach what I presume is
already known, but to furnish you with some ideas which you may

use with advantage when you wish to place something more elab-
rate before your special guests than ordinarily. A vol au vent is
made in precisely the same manner as the above oyster pates, but
from eight to twelve times larger, and generally oval in shape. It
is usually filled with cold fricassee of fowl or chicken. The fricassee
for a vol au vent must be good and well-jellied. Before serving a
wl au 'vent, place it on an oval dish and garnish it tastefully with
aspic jelly, parsley, and cut root flowers. An ordinary size for a
vol au vent would be a case large enough to hold a fricassee of one
large fowl or two chickens.

KASPBEKRY PUFF.

Proceed precisely the same as for open tarts. When you have
cut the desired number, roll them out thin, about six inches in
diameter, Now place a teaspoouful of raspberry preserves on it, a
little from the center, spread it a little, and then bring the back
part over on the preserve, keeping it back a little from the front
edge, for if it laps over the bottom edge is prevented from rising.
It is best to allow the top edge to lie back from the the front edge
at least one-fourth of an inch. This folding forms a half circle.
This .being done, wash them with water, or egg and water, and
dust them with powdered sugar. Also cut a few deep but shor;
cuts across the top — over where the preserve lays — when baked,
the preserve shows through.

COVENTRY PUFF.

For these take scraps of puff paste and roll out into a sheet
one-fourth of an inch in thickness. Cut the number of pieces you
require with a plain round cutter three inches in diameter. . Roll

374 PASTRY.

these out same as for raspberry puffs; add some fancy preserves,
then fold or lap the paste over in three folds, so that when it is
folded it will form a triangle. Then turn the folded part down on
the baking pans, wash these with water, or egg and water; dust
with powdered sugar, and bake. You do not cut these on the top.

DEEP FRUIT PIES.

Fruit pies in deep dishes, such as made by the English and
French, are preferable to ordinary fruit pie, because you obtain
more juice and fruit. The best method of making these is as fol-
lows: Take a deep, oval pie dish (china, not tin), line the edge with
paste, also about half its depth inside. Now invert a small cup in
center (an egg cup is best), and one that will stand a little above the
edge of the dish ; next fill the dish with fruit, then add a little water
if the fruit has not much juice. Some fruits, such as currants
and raspberries, have enough juice. Also add sugar to taste ; now
cover this with a crust of short paste, wash it with water, or white
of an egg, and dust with powdered sugar. Make a few fancy cuts
on it before baking, and after it is washed and sugared do not cut
too deep. These cuts give a rich looking appearance. The cup in
the center collects the juice, and if the whole of the pie is not eaten
at one meal, what is left can be supplied with juice by simply lift-
ing up the cup and allowing the juice to escape. The edge of this
pie, to be artistic, should be pinched with the finger and thumb,
then notched with a knife. If you use fruit which gives too much
juice, you can prevent the boiling over by mixing a little flour with
the sugar, about one teaspoonful of flour to twelve of sugar.

ECCLES CAKES OR TARTS.

Take one cupful of clean, well-picked currants, add to them one
cupful of granulated sugar and one finely chopped lemon peel ; add
to this a nice flavoring of ground ginger ard cinnamon and mix the
whole well together. Now take what short crust paste or cuttings
of puff paste you require and roll it out in a short one-fourth of an
inch thick, then cut it up in square pieces two inches square and
put a teaspoonful of the above preparation of currants, etc. , in the
center of each piece of pastry ; then pull over the edges allowing

PASTRY. 375

them to lap a little in the center ; then flatten them with the hand
and turn them over (folded part down). Next, with rolling pin,
roll them out until the currants, peel, etc., breaks through. Then
place them on the baking pans, give them a few cuts across the top
with a knife, wash them with milk or milk and egg, dust them with
sugar and bake them a nice brown in a hot oven. This is a nice
eating pastry.

REAL ENGLISH BANBURY CAKE.

Take an equal quantity of clean, well-picked currants, granu-
lated sugar and finely chopped lemon peel and mix it all together
and then add a nice flavoring of ginger and cinnamon ; now add
good fresh butter, enough to form the whole into a nice paste. Take
the best puff paste, roll it out in a sheet one-fourth of an inch
thick ; cut this in pieces two inches square and place a piece of the
prepared butter, currants, etc., in the center of each; now take the
two corners, the one nearest to you and the one opposite you, bring
them up, press them together, and then with the palm of the hand
press them down flat. This makes the pieces oval in shape and
leaves two ends which are folded together at libertv to rise ; now

o */

wash the part that is not folded with water and add as much pow-
dered sugar as you can get to remain on. Bake these in a slow
heat. These are a little expensive, but are very fine and are the
real English Banbury.

FANCY OR BOOK SAUSAGE ROLL.

Take a piece of best puff paste, roll it out to an eighth of an inch
in thickness ; then cut it up in squares four inches square, lay them

out on board ; then have the sausage meat ready, break it off in
pieces the size of a small egg ; roll them out three inches long and
place one piece in the middle of each square of pastry, Now wet
che edge of the pastry with water, then bring the part furthest from
you over on to the part nearest to you, taking care to let it be back
from the front at least one-fourth of an inch ; now wash these with
egg, taking care not to allow the egg to run down over the sides
of the pastry. Next give a few shallow cuts with a sharp knife ;
then cut a leaf of pastry, place it in the center (do not wash it),
and bake them a nice brown. If these are made well the edges
will rise up and the roll will look like a book.

376 PASTRY.

RASPBERRY SANDWICHES.

Take a piece of puff paste, after it is fully rolled and folded, then
roll it out, one-fourth inch in thickness and fold it over evenly (like
a sheet of paper). Now roll this out to an eighth of an inch in
thickness and about twelve inches in width ; now roll this up in a
roll the same as you would a sheet of paper ; this sheet of paste
should be so arranged in size as to form a roll (when rolled up) cf
two inches or two and a half inches in diameter ; when this is roll- .
up wet the edge so that it may not unfold again ; next press it flat
until you reduce it to about three-fbnrths of an inch in thickness;
now take a sharp knife and cut it off in slices one-fourth of inch in
thickness, lay these on the pan, cut part down, give them room and
they will then flow considerably. Now bake them. When baked
dust them well with powdered sugar and return them to the oven,
which must, in the mean time, be made very hot so as to melt the
sugar, thi-s giving them a fine glaze. If you have a salamander to
hold over them it will glaze them quicker than the oven, but if you
have no salamander, and can not get the oven hot enough, then
wash them with the white of an egg, dust them with sugar and re-
turn them to the oven for a few minutes. When all this is done
spread raspberry jam or jelly on them and stick two together. You
can dish them up artistically as fancy directs. They make a pretty
dish and are all that can be desired in point of eating, and are a
favorite on all French tables.

GUTTER TARTS.

Take small patty pans, line them out with short crust and then
fill them with red currants, black currants, raspberries or what fruit
you choose ; heap them up high in the center, add a little powdered
sugar to each, wet the edge of the paste with water, then lay on F
top covering about an eighth of inch thick, press the two edges oi
pastry together and then with a sharp knife pare off the excess of
pastry from the edges of the patty pans, holding the knife in a slant-
ing position toward the center of the tart or patty ; now with the
thumb press the paste around the base of the fruit, about half an
inch from the edge of the patty pan ; press it hard enough to all
but break the paste and so as to push the fruit up in a cone in the

OTT

PASTRY. 377

center ; now wash them with water and bake them. The object
of pressing the paste so thin around the base of the fruit, is that
the juice of the fruit may break through the paste in baking and
run around the groove or gutter formed by the pressing of the
paste, and when baked it has a rich and pretty effect. They take
their name from the peculiar appearance given to them by the fruit
juice so running in this groove, and are consequently called gutter
tarts. They look very pretty and give a fine effect.

CREAPKECIES.

Line out shallow patty pans with scraps of best paste rolled in a
sheet, place a piece of bread in each and bake them in a cool oven ;
when baked remove the bread and place in a teaspoonful of red
currant or some other jellies or jam ; next cover this with some
cheese cake preparation or with a custard that will set. Next
have ready a little meringue, made in the usual manner from the
whites of eggs and sugar, place a tablespoonful on each, bringing it
up cone form ; sprinkle a little pink sugar on this and return them
to the oven, just to color them a light brown?

FONCHONETTS.

Proceed as for " creaprecies." When baked place an almond
macaroon (procurable at any bakers or grocers if you have none in
store) in each, cover the macaroon with half quince and half red
currant jelly. Next have paper cone, same as used for ornament-
ing a cake with frosting, fill this cone with meringue, same as used
for the "creaprecies;" next drop a spoonful of meringue in the
center on the jelly, then with the meringue in the paper cone drop
a small cone shaped pile on the center, on what is already on
the jelly; then drop five or six around it. This will give you
a circle of cones with one in the center ; the cones must not be too
<mall, as they will not look well ; they should be as large as a
twenty-five cent piece and at least one inch in height ; now return
them to the oven just to color them. When cold drop just a little
red currant jelly on the point of each cone. This makes one of
the prettiest of fancy pastry dishes, and sets off a table wonder-
fully well.

I will give my method of making a beefsteak pie.

378 PASTRY.

BEEF STEAK PIE.

First prepare seasoning of three parts salt and one part black
pepper, with just a dash of ground nutmeg; next take tender steak,
enough to fill the dish, cut this up into thin slices, now take each
slice, sprinkle it with just enough of the above seasoning to season
it (not too high), then sprinkle it with chopped parsley; next roll
it up and pass a small wooden skewer through it, to hold it, or you
can dispense with the skewer if you place the fold downward, to
prevent its unfolding ; continue this until the dish is full, then add
water sufficient to make a good gravy, now lay on the top of this a
few hard boiled eggs sliced, then put on the crust, previously having
lined the inside edge of the dish with paste ; now wash the top with
eggs and bake it in a moderate heat ; as soon as it boils, and has
boiled about ten minutes, the whole should be cooked. By adopting
this plan the meat will be tender and the gravy much richer than
by the plan of par-boiling the meat prior to baking ; the point to ob-
serve being not to bake it too quick. For a simple beefsteak pie,
cut the steak into strips about half an inch in thickness, season
them, lay them in the dish, add water for gravy, cover with crust
and bake.

THE ECLIPSE ORNAMENTER.— Those who wish to practice the art taught in Prof.
King's lessons, will find the invention, represented in the accompanying cut, a great
convenience and saving of time, trouble and sugar. It seems to do away with all the
annoyances which are incident to the use of the paper cones, either with or without the
tubes mentioned in the lessons. These require a cone for every pattern of tube
required for the work, or, if tubes are dispensed with altogether, many paper conoa are
required, in order to produce good work, owing to the end of the cone — no matter how
correctly it may have been cut — getting soft, as all paper will, to say
nothing of the annoyances from bursting, etc., etc., or the loss of
sugar in each cone.

No. 4 represents the bag, which may be paper or rubber. No. 3
the cap which fits in the bag, and to which No. 2, which contains
the tube No. 1, is screwed. The dotted lines between figures Nos.
2 and 3 represent where the cup containing the tube screws on.

To use it unscrew the part of the dotted lines between Nos. 2 and
3 ; drop the tube into the cup No. 2, then screw it on to cup No. 3 ;
it is then ready for use. If you wish to change the tube, you have-
only to unscrew at the dotted lines as stated before, and insert
what tube you require to continue work. The cut at the side
shows the tube in the cup, ready to be screwed on the cup No. 3.

The price of the ornamentor is $2.50, and it may be had by corres-
pondence with Prof. C. H King, Orange, New Jersey. By a special arrangement any
lady who is the owner of "Practical Housekeeping" will be supplied at twenty per>
cent, discount from the retail price.

A YEAR'S BILL OF FARE.

The following arrangement of Bills of Fare for every day in the year
has been made with especial reference to convenience, economy, and
adaptation to the wants of ladies who are so fortunate as to be obliged to
look after their own kitchens — not for those who employ professional
cooks. The recipes referred to are all contained in this book, and may be
quickly found by reference to the alphabetical index. The bills of fare
are not, of course, arbitrary, but are intended to suggest such a variety as
will meet the wants of the whole family. The arrangement wras made for
a year beginning with Thursday. When the current year begins earlier,
the last day or days of December may be used to precede those here
given for January, and the dates changed on the margin with a soft pen-
-cil, so that they may be readily erased and changed again for subsequent
years. A daily reference to these pages will, wre feel sure, save the house-
•wife much puzzling over the question, "What shall we have for dinner ?"

For the sake of brevity, coffee, tea, chocolate, lemonade in hot weather,
and milk in cold weather, have not been mentioned in the bills of fare.
They are of course appropriate to any meal, and are to be used according
to taste. Soup as a regular dinner course, is always in order, following
oysters raw when the latter are in season. Soups vary in name far more
than in quality. Much of the slop served as soup a la this, that and the
other, would not, except for the name, be recognized as something to be
taken into the human stomach. This, however, may be a matter of small
importance when a bountiful dinner of good things is to follow, but in
cases wrhere healthy stomachs are demanding supplies, a really good soup,
with or without name, is heartily relished, and is very wholesome as pre-
paring the way for more solid food. In any family where soup is rel-
ished a sufficient supply may be made daily, or as often as desired, with
but little trouble and trifling addition to the regular expenses.

Fresh fish, as a separate course, comes next in order. Large fish of
some sort are usually considered most elegant, either baked or boiled, for
dinner, and they are really very nice when they can be procured freshly
killed and dripping with their native waters.

Bread is always an accompaniment of every course at dinner, bread and
butter being more properly a part of dessert, Cheese is to most persons
a pleasant tit-bit at dessert, and pickles, of one or another variety, appro-
priate to the dishes served, are seen on the table at nearly every meal.

On Sunday, in most families, the dinner is delayed until two 6r three
o'clock and the supper omitted entirely, and in winter when the days are
ehort, especially in the more northern states, two meals a day is the rule

<37<J)

380 A YEARS BILL OF FARE.

for every day. In large cities, too, where business hours are fewer, and
the men of the household lunch down town on account of the distance
residences are from business, the dinner is delayed -until later in the day,
and the bill of fare varied accordingly.

Fruits, in their natural state, are too much neglected at the tables of
people in moderate circumstances. Pies, puddings and other compounds,
made partly of fruit, are generally less wholesome and really less palata-
table than the fruit itself in a natural state or with some simple dressing.
In most localities berries in their season are not costly. Strawberries,
fresh, ripe and luscious, for breakfast, dinner and supper, can not be sub-
stituted by any thing more agreeable and refreshing, and as the season
for this fruit is always short it is scarcely possible to weary of them.
Scarcely less delicious are the raspberries, blackberries and huckleberries
which follow soon. Then come ripe watermelons, cantelopes, nutmeg and
musk melons und grapes, peaches and pears. Those who raise their own
melons will need no instruction on the subject of serving and eating
them. After the fruit is well grown, a good shot-gun and a keen eye on
the '"patch" is all that is necessary to secure a ripe crop. But to the
dainty housekeeper who must buy her melon after a week or two of
shipping, reshipping, transporting .and handling, until it has cost nearly
its weight in gold, the best instructions are: Get your melon as fresh as
possible; let it remain on ice several hours or all night; if it cuts crisp,
and has ripe seeds and tastes well flavored, cut the ends off and set up
on a dish; divide both halves through the middle and serve in long slices-
or cut in rings; pass a waiter to receive the rinds. But if the meat of
the melon appears wilted or withered, or is not perfectly ripe, pass it to
the four-footed beasts, where it should have gone in the first place. Those
who can afford the more costly tropical fruit, such as bananas and pine
apples, should slice them as thin as possible, place in the prettiest and
shallowest glass fruit-stands, and cover well with sugar for some time before
serving.

Suggestions for the tasteful decoration of the table will be found under
"The Dining Room."

BILL OF FARE FOR JANUARY.

1. BKEAKFAST — Waffles, broiled steak, fried apples. DINNER — Roast duck,
apple sauce, a brown stew, mashed turnips, sweet potatoes baked, celery ;
prairie plum pudding with sauce, fruit cake, oranges. SUPPER — Light bis-
cuit, whipped cream with preserves, sliced beef. For more elaborate bill of
fare see page 531.

2. BREAKFAST — Corn muffins, broiled fish, fried raw potatoes. DINNER—
Macaroni soup, salmi of duck, potatoes roasted, oyster salad, canned peas,
celery sauce ; pumpkin pie. SUPPER — Toasted muffins, shaved dried beef,
tea rusk, baked apples.

3. BREAKFAST— Breakfast wheat, pig's feet souse, breakfast potatoes. DIN-
NER— Boiled bacon with cabbage, potatoes, turnips, carrots, onion sauce,
chicken pie ; bread pudding with sauce. SUPPER — Biscuit, cold bacon shaved,
bread and milk, sponge cake and jelly

A YEARS BILL OF FARE. 381

4. Sunday. BREAKFAST — Buckwheat cakes, croquettes of sausage meat,
breakfast hominy. DINNER — Roast turkey, mashed potatoes, Lima beans,
cranberry sauce, celery ; mince pie, ambrosia, cake. SUPPER — Cold biscuit,
sliced turkey, cranberry jelly, apple sauce.

5. BREAKFAST — Hot rolls, fried tripe, potato cakes. DINNER — Escaloped
turkey, baked potatoes, pickled beets; cottage pudding, cake. SUPPER — Cold
rolls, dried beef frizzled, hot buns, fried apples.

6. BREAKFAST — Graham gems, broiled mutton, potatoes a la pancake. DIN-
NER— Turkey soup, roast beef with potatoes, stewed tomatoes, celery; rice
pudding, fruit cake. SUPPER — Cold buns, sliced beef, Indian pudding (corn
mush) and milk.

7. BREAKFAST — Buttered toast, fried mush and maple syrup, fried liver.
DINNER — Meat pie with chili sauce, mashed turnips, stewed corn ; apple
dumplings with sauce, cake. SUPPER — Tea roils, sardines with sliced lemon,
rusk, jelly.

8. BREAKFAST — Beat biscuit, broiled steak, ringed potatoes. DINNER —
Baked chicken- garnished writh fried oysters, potatoes in their jackets, cran-
berry sauce, tomatoes, slaw; molasses pudding, lady fingers. SUPPER — Cold
biscuit, boned chicken, sponge cake, canned peaches.

9. BREAKFAST — Toast, fried fish, potatoes fried. DINNER— Stuffed baked
rabbit, whole boiled potatoes, salsify stewed, celery sauce ; apple float, pump-
kin pie, cake. SUPPER — French rolls, cold tongue, sliced oranges.

10. BREAKFAST — Bread puffs, broiled sausage, whole potatoes fried. DIN-
NER— Saturday bean soup, fried mutton chops, plain boiled rice, potatoes
baked, beet salad ; March pudding writh sauce, fruit meringue. SUPPER —
Plain bread, bologna sausage, jelly cake.

11. Sunday. BREAKFAST— Baked beans and brown bread, fried potatoes.
DINNER — Roast goose, steamed potatoes and turnips, slaw, onion sauce, plum
jelly; mince pie, jelly tarts, oranges, cakes. SUPPER — Cold biscuit, cold
goose, apple jelly.

12. BREAKFAST — Oatmeal porridge, hashed goose with gravy, plain bread.
DINNER — Roast mutton, potatoes, canned peas, caper sauce ; delicious lemon
pudding, sponge cake. SUPPER — Graham gems, sliced mutton, currant
jelly.

13. BREAKFAST — Corn batter cakes, croquettes of mutton or pates hot with
gravy. DINNER — Boiled beef with soup, potatoes, 'parsnips, chili sauce;
baked custard, jelly cake. SUPPER — Dry toast, sliced beef, canned fruit.

14. BREAKFAST— Stewed kidneys, Graham bread, fricasseed potatoes. DIN-
NER— Oyster pie, potatoes, tomatoes, salsify, celery; apple pie with cream.
SUPPER — Toasted Graham bread, dried beef, apple fritters with sugar.

15. BREAKFAST — Sally Limn, hash, cracked wheat and cream. DINNER —
Roast duck, potatoes, winter succotash, onions baked, celery; cocoanut pud-
ding, oranges, jelly cake. SUPPER — Toasted Sally Lunn, cold duck, plain
rice with cream.

16. J^HEAKFAST — Rice cakes, spare ribs broiled, fried raw potatoes. DIN-
NER— Baked fish, canned corn, tomato sauce, fricassee of salmon or halibut,
baked potatoes; tapioca pudding. SUPPER — Warm rolls, cold pressed meat,
orange sho^t cake.

17. BREAKFAST — Waffles, mutton chops broiled, potatoes fried. DIN-
NER— Chicken pot-pie, canned beans, celery ; peach rolls, oranges. SUPPER —
Tea rolls, bologna sausage sliced and toasted, apples.

18. Sunday. BREAKFAST — Muffins, broiled steak, stewed tomatoes. DIN-
NER— Roast pork with parsnips, potatoes mashed, apple sauce, celery ; cold
apple pie, rice snow. SUPPER — Muffins, cold chicken, canned fruit, light
cake.

19. BREAKFAST — Fried sausage, buckwheat cakes, potatoes a la dnchesse.
DINNER — Roast beef, baked potatoes, tomatoes, beet salad ; apple dumplings
with sauce, cake. SUPPER — Cold rolls, sliced beef, stewed apples, mush and
milk.

382 A YEARS BILL OF FARE.

20. BREAKFAST — Plain bread, fried mush, pig's feet souse. DINNER — Boiled
leg of mutton with soup, potatoes, boiled tongue dressed, canned corn, cel-
ery sauce ; pumpkin pie, cake. SUPPER — Hot biscuit, cold tongue, apple
fritters with sauce.

21. BREAKFAST— Hot rolls, mutton croquettes, Sweeties' favorites. DIN-
NER— Meat pie, baked sweet potatoes, canned succotash, cabbage salad;
hot peach pie with cream. SUPPER — Cold biscuit, sliced tongue, buns, apples
and jelly,

22. BREAKFAST — Corn cakes, broiled steak, potato croquettes. DINNER —
Roast duck, potatoes, salsify, onion salad, cranberry jelly ; bread pudding
with sauce. SUPPER — Beefsteak toast, cold duck, currant jelly.

23. BREAKFAST — Buckwheat cakes, broiled fish, potato balls. DINNER —
Oyster pie, mashed potatoes, baked beets, celery sauce ; chocolate pudding,
oranges. SUPPER — Light biscuit, cold pressed meat, bread and milk.

2i. BREAKFAST — Breakfast wheat, broiled spare ribs, tomato sauce. DIN-
NER—Boiled ham with cabbage, potatoes, parsnips, carrots, beets; warrq
pie of dried fruit. SUPPER — Hot rolls, shaved ham, fried apples.

25. Sunday. BREAKFAST — Muffins, broiled tenderloin, cabbage hash. DIN-
NER— Stewed oysters, roast turkey with potatoes, turnips, Lima beans, apple
sauce, celery ; mince pie, rice snow. SUPPER — Muffins, cold turkey, canned
fruit, tea cakes.

26. BREAKFAST — Corn batter cakes, croquettes of turkey, hominy. DIN-
NER— Boiled corned beef with turnips, potatoes, carrots, horseradish sauce ;
sago pudding. SUPPER — Light biscuit, sliced corned beef, baked apples.

27. BREAKFAST — Graham gems, broiled mutton, potatoes. DINNER — Escal-
oped turkey, baked potatoes, split peas, onion salad ; prairie plum pudding
with whipped cream. SUPPER — Toasted gems, pates of cold turkey, tea rusk,

jelly.

28. BREAKFAST — Waffles, broiled beefsteak, potatoes. DINNER — Chicken
boiled with soup, wrhole potatoes boiled, plain boiled rice, cabbage salad; ap-
ple pie, cake. SUPPER — Vienna rolls, cold chicken, canned fruit, cake.

29. BREAKFAST — Corn cakes, broiled sausage, fricasseed potatoes. DIN-
NER— Roast beef, potatoes, chicken salad, cranberry sauce, celery ; plain
boiled pudding with sauce, cake. SUPPER — Plain bread, cold beef, rice frit-
ters with jelly.

30. BREAKFAST — Oat meal porridge, panned oysters on toast, fried raw pota-
toes. DINNER — Baked fish, mashed potatoes, mayonnaise of salmon, salsify
stewed, cranberry sauce ; brown betty, cake. SUPPER — Light biscuit, fish
balls, apple fritters with sugar.

31. BREAKFAST — Sally Lunn, pork steak, fried potatoes. DINNER — Fillet
of beef stuffed and baked, potatoes, cabbage salad, beets ; baked apple dump-
lings, cake. SUPPER — Toasted Sally Lunn, cold beef, apple croutes.

BILL OF FARE FOR FEBRUARY.

1. Sunday. BREAKFAST — Hot rolls, broiled sirloin steak, Saratoga potatoes.
DINNER — Chicken pie with oysters, roast potatoes, salsify, dried Lima beans,
lobster salad, currant jelly ; orange pudding, fruit cake. SUPPER — Cold rolls,
cold tongue, cake and jelly.

2. BREAKFAST — Corn pone, stewed tripe, potatoes a la Lyonnaise. DINNER —
"Whole boiled potatoes and carrots, baked heart, stewed tomatoes ; canned
fruit and cake. SUPPER — Toasted pone, cold heart sliced, plain bread, quince
preserves with whipped cream.

3. BREAKFAST — Buckwheat cakes, broiled sausage, breakfast hominy. DIN-
NER— Roast mutton, mashed potatoes, baked macaroni, celery, currant jelly ;
chocolate blanc mange, sponge cake. SUPPER — Cold mutton sliced, currant
jelly, buttered toast, rusk, stewed apples.

4. BREAKFAST — Graham bread, broiled bacon, fried potatoes. DINNER —
Boiled corned beef with horseradish ksauce, whole boiled potatoes and tur-

A YEAR'S BILL OF FARE. 383

nips, slaw, hot apple pie with whipped cream, oranges and cake. SUPPER—
Toasted Graham bread, cold corned beef sliced, grape jelly, hot buns.

5. BREAKFAST — Broiled fish, corn batter cakes, potato rissoles. DINNER — •
Roast beef with potatoes, tomatoes, canned beans, celery sauce ; tapi-
oca float, cake. SUPPER — Cold roast beef, beat biscuit, floating island, tea
cakes.

6. BREAKFAST — Broiled oysters on toast, tomato sauce, flannel cakes with
honey or maple syrup. DINNER — Baked or boiled fish if fresh, or friccasee
if canned, mashed potatoes, fried parsnips, cabbage salad a la Mayonnaise;
apple dumplings with sauce. SUPPER — Dried beef shaved and warmed up
in butter, corn mush hot with milk, canned fruit and light cakes.

7. BREAKFAST — Broiled mutton chops, fried mush, scrambled eggs. DIN-
NER— Beef soup, whole potatoes boiled, ham boiled, cabbage, parsnips,
mixed pickles; cottage pudding with sauce, cake. SUPPER — Light biscuit,
cold ham shaved, apple croutes, plain rice with sugar and cream.

8. Sunday. BREAKFAST — Sally Lunn, ham balls, fried raw potatoes,
DINNER — Oyster soup, roast duck, potatoes baked, turnips mashed, cran-
berry sauce, celery; mince-pie, oranges, iced cakes. SUPPER — Cold Sally
Lunn, cold duck, dried apples.

9. BREAKFAST — Breakfast wheat, croquettes of cold meat or broiled bacon
with potatoes. DINNER — Baked potatoes, apple sauce, salmi of duck,
pickled oysters, bread and apple pudding with sauce, cake. SUPPER — Light
oiscuit, Yankee dried beef, canned fruit.

10. BREAKFAST — Waffles, broiled steak, breakfast potatoes. DINNER —
Baked chicken, potatoes, salsify, onion sauce, celery ; hot peach pie with
cream, chocolate cake, oranges. SUPPER — Rolls, cold chicken, apple frit-
ters with sugar.

11. BREAKFAST — Graham gems, fried liver, potatoes. DTNNER — Mutton
soup, boiled mutton with caper sauce, potatoes, canned peas, mixed
pick?es; boiled fruit pudding with solid sauce. SUPPER — Toasted gems,
cold mutton sliced, short cake and jam.

12. BREAKFAST — Hot pates of mutton with rich, brown gravy, plain
bread, fried potatoes. DINNER — Chicken fricassee, boiled tongue dressed,
potatoes, boiled onions, tomato sauce ; pumpkin pie. SUPPER — Beat bis-
cuit, cold tongue shaved, cream cakes and jelly.

13. BREAKFAST — Corn muffins, broiled fish, potatoes. DINNER — Boiled
turkey with oyster sauce, mashed potatoes and turnips, grape jelly, celery;
roly poly of dried fruit with jelly sauce, sponge cake. SCUPPER — Toasted
muffins, cold turkey, currant jelly.

14. BREAKFAST — Buckwheat cakes, broiled spare ribs, potato croquettes.
DINNER — Escaloped turkey, cranberry sauce, boiled middling with cab-
bage, potatoes, carrots, pickled beets; apple meringue. SUPPER — Oatmeal
porridge/ toasted crackers, bologna sausage, fried apples, cakes.

15. tiantiay. BREAKFAST — Hot rolls, broiled oysters, potatoes. DINNER —
Turkey soup, chicken pie with oysters, potatoes, Lima beans, slaw, celery ;
mince pie, cranberry tarts, oranges, cakes. SUPPER — Cold rolls, sliced dried
beef, custard cakes and jelly.

16. BREAKFAST — Buttered toast, broiled beef steak, fried potatoes. DIN-
NER— Beau soup, roast beef, currant jelly, potatoes, turnips ; pie. SUPPER — >
Plain bread, beef steak toast, rice fritters with sugar.

17. BREAKFAST — Corn cakes, hash, fried potatoes. DINNER — Roast pork with
sweet potatoes or parsnips, pudding of canned corn, pickled beets, apple
custard pie, jelly cake. SUPPER — Sardines, coffee cakes or sweet buns, pre-
served fruit.

18. BREAKFAST — Hot biscuit, broiled pork, fried potatoes. DINNER—
Potato soup, mashed "potatoes, salsify, beef steak pudding, celery ; choco-
late custard, golden cream cake. SUPPER — Cold biscuit, cold tongue, cur-
rant jelly, apple croutes.

19. BREAKFAST— Graham bread, Katy's cod fish, fried potatoes. DINNER—

384 A YEARS BILL OF FARE.

Baked stuffed heart, potatoes, tomatoes, celery ; corn starch blanc mange.
SUPPER — Toasted Graham bread, cold heart sliced, dried fruit stewed, tea
cakes.

20. BREAKFAST — Cream toast, fried oysters, plain bread. DINI.ER — Oyster
pie, mashed potatoes, baked squash, tomato sauce, slaw ; hot peach pie
with whipped cream, cake. SUPPER — Light biscuit, marmalade, bread and
milk.

21. BREAKFAST — Buckwheat cakes, broiled sausage, hominy. DINNER —
Saturday bean soup, boiled potatoes, ham boiled, cabbage, carrots, celery
sauce ; pumpkin pie. SUPPER — Plain bread, shaved ham, lemon fritters with
sugar.

'22. Sundaif. BREAKFAST — Baked beans and Boston brown bread, fried
apples. DINNER — Oyster soup, roast of mutton, baked potatoes, Lima
beans, tomatoes, salsify, cranberry jelly, celery, mayonnaise of salmon ;
mince pie, ambrosia and fruit cake. SUPPER — High rolls, mutton, currant
jelly, chocolate blanc mange, assorted cakes.

23*. BREAKFAST — Beat biscuit, mutton warmed in butter, or broiled fish,
croquettes of cold vegetables. DINNER — Beef a la mode, mashed potatoes
and turnips, boiled rice, cottage pudding, cake. SUPPER — Cold biscuit, dried
beef, apple tapioca pudding.

24. BREAKFAST — Rice cakes, pigs' feet souse, potato cakes. DINNER —
Chicken pie, stewed onions, turnips, pickled beets; boiled batter pudding
with cream sauce. SUPPER — Buttered toast, baked apples and whipped
cream, tea cakes.

25. BREAKFAST — Corn batter cakes, broiled bacon, boiled eggs. DINNER —
Roast turkey, mashed potatoes, turnips, canned peas, cranberry sauce, celery;
poor man's pudding, cranberry tarts. SUPPER — Light biscuit, cold tur-
key, tea rusk, canned fruit.

26. BREAKFAST — Sally Lunn, broiled steak, fried potatoes. DINNER—
Boiled mutton with soup, mashed potatoes, canned corn, tomatoes, celery,
apple sauce ; bread pudding with fruit, cocoanut cake. SUPPER — Cold mut-
ton, toasted rusk, jelly.

27. BREAKFAST — Hot rolls, turkey hash .and potatoes rissoles. DINNER —
Baked or boiled fish, meat pie, mashed potatoes, plain rice, salsify ; prune
pudding with whipped cream, cake. SUPPER — Cold rolls, fish balls, apple
fritters wTith sugar.

28. BREAKFAST — Bread puffs, broiled spare ribs or bacon. DINNER — Sat-
urday bean soup, boiled shoulder or ham with cabbage, potatoes, parsnips,
carrots, pickled beets; lemon pie. SUPPER — Bread and milk hot, cold ham,
jelly and cake.

29. Sunday. BREAKFAST — Baked beans and Boston brown bread fried
potatoes, omelet. DINNER — Stewed oysters, baked chicken, mashed pota-
toes, cabbage salad, celery; cranberry tarts, oranges, cakes an<i
SUPPER — Muffins, cold chicken, grape jelly, custard cake and fruits.

BILL OF FARE FOR MARCH.

1. BREAKFAST — Cream toast, chicken croquettes, boiled eggs.
Beefsteak pudding, stewed salsify, baked potatoes, lobster salad, tilery;
one-two-three-four pudding, jelly cake, nuts, raisins. SUPPER — Light bis-
cuit, codfish wath cream, canned fruit and plain cake.

2. BREAKFAST — Hot rolls, broiled mutton chops, fried potatoes. DIN-
NER— Oyster soup, roast beef with potatoes, kidney beans saute, horserad-
ish sauce; cream pie, sponge cake. SUPPER — Cold rolls, sliced beef, jam.

3. BREAKFAST — Corn muffins, broiled fish, escaloped eggs. DINNER —
Boiled salt cod with mashed potatoes, canned peas, cabbage salad a la May-
onnaise; baked custard, cake. SUPPER — Bologna sausage sliced, broiled and
buttered hot, plain bread, toasted rusk, raspberry jam.

4. BREAKFAST— Muffins, broiled beef steak, breakfast hominy. DINNEB—

A YEARS BILL OF FARE. 385

Soup of beef bones and vegetables to taste, oyster pie, mashed potatoes,
stewed celery, pickled beets ; steamed batter pudding with rich sauce, cake.
SUPPEK — Toasted muffins, cold sliced beef, baked apples hot, and tea cakes.

5. BREAKFAST — Yankee dried beef, poached eggs on buttered toast, plain
bread. DINNER — Baked fish, lemon sauce, mashed potatoes, spinach, orange
pudding with jelly sauce, cake. SUPPER — Plain bread, broiled Scotch her-
ring, crackers split, toasted and buttered, short-cake with jelly.

6. BREAKFAST-— Corn pone or griddle cakes, fried beefsteak, fried onions,
DINNER — Beef a la mode, potatoes Kentucky style, carrots saute, cabbage
slaw with cream dressing, mixed pickles, Italian cream and cake. SUP-
PER — Cold pone sliced and toasted, or plain bread toast, cold beef sliced,
warm ginger-bread and chocolate blanc mange.

7. Sunday. BREAKFAST — Sally Lunn, broiled ham, tomato omelet. DIN-
NER— Stewed oysters, roast mutton, mashed potatoes, canned peas, currant
jelly, celery; moonshine, oranges, nuts and cakes. SUPPER— Cold meat

shaved, tea cakes and preserved fruit.

8. BREAKFAST — Batter cakes, mutton warmed over, potatoes, escaloped eggs.
DINNER — Boiled beef's tongue dressed with sauce piquante, stewed pota-
toes, boiled onions; half-hour pudding. SUPPER — Cold biscuit, shaved
tongue, orange float.

9. BREAKFAST— Buttered toast, pork chops broiled, hominy grits. DIN-
NER— Tomato soup, pigeon pie, creamed potatoes, canned corn or beans,
pickles ; steamed pudding with sauce, almonds, raisins. SUPPER — Plain
•bread, sardines with lemon, light coffee cake or sweet buns and jam.

10. BREAKFAST— Flannel cakes, mutton chops broi-led, potatoes. DIN.
NER — Beefsteak soup, broiled steak, potatoes boiled whole, salsify, oystei
salad, sweet pickles, transparent pudding, cream puffs, oranges. SUPPER —
Beat biscuit, cold meat, apple fritters with sugar, sponge cake.

11. BREAKFAST — Graham bread, broiled fish, potatoes. DINNER — Corned
beef boiled with turnips or parsnips, canned corn, boiled onions, horse-
radish sauce ; cocoanut pie. SUPPER — Toasted graham bread, cold beef
shaved, warm rusk and jelly.

12. BREAKFAST — Corn batter cakes, broiled bacon, boiled eggs, or omelet
souffle. DINNER— Baked or boiled fish or steaks of halibut, mashad
potatoes, stewed carrots, onion sauce ; eggless ice cream, apples and nuts.
SUPPER— Pates of fish, plain bread, toasted rusk and sweet omelet.

13. BREAKFAST— Bread puffs, fried liver, potatoes. DINNER— Saturday
bean soup, escaloped oysters, tomatoes, pickled beets ; kiss pudding with
sauce, cake. SUPPER — French rolls; cold tongue, bread fritters.

14. Sunday. BREAKFAST — Baked beans with pork and Boston brown bread,
omelet. DINNER — Roast turkey, potatoes, canned corn, plum jelly, young
lettuce broken up (not cut) heaped lightly in a dish and ornamented with
sliced eggs ; Charlotte ruase, jelly and sponge cake. SUPPER — Cold turkey,
cranberry jelly, canned fruit, jam and cake.

15. BREAKFAST — Buttered toast with poached eggs, potatoes Kentucky
style, fried onions. DINNER — Roast beef, potatoes boiled in jackets, onion
sauce, steamed rioe, mixed pickles; birds' -nest pudding. SUPPER, — Light
biscuit, broiled oysters, orange souffle, and plain cake.

16. BREAKFAST— Rice cakes, breakfast stew, baked eggs. DINNER — Meat
pie, mashed potatoes, macaroni with cheese ; peach rolls. SUPPER — Plain
bread, dried beef, whipped cream with preserved fruit.

17. BREAKFAST — Hot rolls, broiled beef steak, potatoes a la Duchesse
DINNER— Boiled leg of mutton with soup, potatoes Kentucky style, baked
parsnips, sweet pickles; bread pudding, cake. SUPPER — Cold rolls, shaved
mutton, boiled corn mush or hasty pudding with milk.

IS. BREAKFAST — Plain bread, fried mush, broiled bacon. DINNER — Roast
duck, baked .potatoes, stewed tomatoes, currant, plum or grape jelly ; corn
Starch pie. SUPPER— Buttered toast, cold duck, jelly and cream cakes.

19. BREAKFAST — Graham gems, broiled shad or mackerel with cream

386 A YEAR'S BILL OF FAEE.

dressing (salt fish should be gently steamed, never boiled), boiled eggs.
DINNER — Salmi of duck, or duck pates hot with gravy, steamed potatoes,
turnips, celery sauce ; rice pudding with custard sauce, jelly cake, nuts,
raisins. SUPPER— Toasted gems, bologna sausage, tea buns, stewed prunes
or other dried fruit.

20. BREAKFAST — Sally Lunn, broiled mutton chops, baked omelet. DIN-
NER— Bacon boiled, cabbage sprouts, potatoes, parsnips, pickled beets ; tart-
lets of dried fruit, warm ginger-cake. SUPPER — Toasted Sally Lunn, cold
pressed meat, rice fritters with sugar, jelly.

21. Sunday. BREAKFAST — Cream toast, broiled ham, fried eggs. DINNER —
Baked chickens with parsnips, potatoes, tomatoes, young lettuce (and a
well filled caster) ; lemon custard, oranges or apples. SUPPER — Cold chicken,
currant jelly, sweet biscuit and canned fruit.

22. BREAKFAST — Plain bread, chicken pates hot, puff omelet. DINNER —
Roast of beef, potatoes, tomatoes, canned corn, Yorkshire pudding, pickled
beets; ambrosia, cake. SUI°ER — Buttered toast, cold beef sliced, bread frit-
ters with sugar, jelly.

23. BREAKFAST — Hot rolls, /ried liver, boiled eggs. DINNER — Soup (made
of bones of previous days' roast with vegetables or noodles), oyster pie,
mashed potatoes, turnips, celery sauce ; iced apples, cake. SUPPER — Cold
rolls, mince of cold beef escalopedjwith eggs, coffee cake.

24. BREAKFAST — Muffins, broiled ham, birds'-nest of eggs. DINNER —
Boiled leg of mutton, whole potatoes, canned peas ; queen of puddings with
sauce, cake. SUPPER — Toasted muffins, cold mutton, currant jelly, Florida
grape fruit.

25. BREAKFAST — French pancakes, sausage, hominy. DINNER — Roast
duck, bread sauce, parsnips, baked onions, lettuce ; peach dumplings! with
sauce, cake. SUPPER — Plain bread, Welsh rarebit, hot rusk, marmalade.

26. BREAKFAST — Corn muffins, fried ham and eggs. DINNER — Fresh fish,
potatoes a la duchesse, salmi of duck, onion sauce, boiled rice, grape jelly ;
oread'and raisin pudding with sauce, dried figs and nuts. SUPPER — Toasted
muffins, cold pressed meat, cold rusk, stewed fruit.

27. BREAKFAST — Graham bread, croquettes of fish, omelet with parsley.
DINNER — Boiled corn beef, potatoes, spinach or turnips, carrots, horseradish
sauce; rice snow balls with custard sauce, canned fruit and cake. SUPPEB
— Toasted graham bread, cold corn beef, oat meal porridge with cream.

28. Easter Sunday. BREAKFAST — Broiled sirloin steak, French rolls, young
radishes, Saratoga potatoes, boiled eggs, waffles and honey. DINNER — Chicken
soup or green turtle with Italian paste, fresh fish boiled with drawn buti
ter and sliced eggs, or fish stuffed and baked served with lemon and pars-
ley, mashed potatoes, glazed ham, pudding of canned corn, tomato sauce,
chicken salad, pickles, celery, grape jelly, game ; cream pie, assorted cakes,
Easter jelly (ornamental) frozen custard, fruits, nuts and coffee. SUPPER o^
LUNCHEON — Cold rolls, cream biscuit, cold ham, currant jelly, oysters baked
on shell, cakes and fruit, chocolate or tea.

29. BREAKFAST — Plain bread, escalop of cold ham with eggs, potatoes.
DINNER — Roast beef, potatoes, turnips, cabbage salad ; cottage pudding with
sauce, cake. SUPPER — Warm bread and milk, cold meat, preserved tarts.

30. BREAKFAST— Corn cakes, roulades of cold roast beef, potatoes. DIN*
NER — Soup, roast of mutton, potatoes, tomatoes, lettuce dressed ; lemon pie.
SUPPER — Beat biscuits, cold mutton, preserved fruit, plain cake.

31. BREAKFAST — Flannel cakes, broiled ham. stuffed eggs. DINNER — Boiled
tongue, mutton stew with potatoes, steamed rice ; lemon pudding, cake.
SUPPER — Cold biscuit, shaved tongue, rice fritters with sugar.

BILL OF FAEE FOR APRIL.

1. BREAKFAST — Long breakfast rolls, broiled porter-house steaks, hominy
croquettes. DINNER — Chicken soup, chicken dressed with egg sauce, whole

A YEAR'S BILL OF FARE. 387

potatoes, spinach, young lettuce and onions, sweet pickles; orange float,
caramel cake. SUPPER — Cold chicken and currant jelly, cold rolls, snow
custard, cake.

2. BREAKFAST — Fried frogs, fried potatoes, corn gems, boiled eggs. DIN-
NER— Beefsteak soup, beefsteak pudding, steamed potatoes, mashed turnips,
slaw ; boiled custard, jelly. SUPPER — Plain bread, pates of cold chicken,
hot short-cake and jam.

3. BREAKFAST — Graham bread, veal cutlets, fricasseed potatoes. DINNER —
Boiled ham with potatoes, canned-corn pudding, parsnips fried, mixed
pickles ; hot pie of canned peaches, cake. SUPPER — Graham toast, cold
sliced ham, hot rusk, stewed fruit.

4. Sunday. BREAKFAST — Cream toast, broiled mutton chops, young rad-
ishes, puff omelet. DINNER — Beef soup, chicken pie, potatoes in Kentucky
style, young lettuce and onions; banana pie, mixed cake. SUPPER — Plain
bread, sliced beef, cold rusk, jelly.

5. BREAKFAST — Light rolls, codfish with cream, fried raw potatoes. DIN-
NER— Roast beef, turnips, potatoes, tomato sauce, pickled oysters; baked
-custard, cake. SUPPER — Cold rolls, cold beef sliced, maple biscuit and jam.

6. BREAKFAST — Muffins, fried liver, fried potatoes. DINNER— Mutton soup,
mutton garnished with eggs, pickles, creamed potatoes, canned tomatoes ;
bread pudding with sauce, oranges and cake. SUPPER — Toasted muffins,
sliced mutton, sponge cake and jelly.

7. BREAKFAST — Flannel cakes, minced mutton or broiled chops, breakfast
potatoes. DINNER — Baked pig, mashed potatoes, parsnips fried, lettuce;
lemon pudding, jelly cake. SUPPER — Yankee dried beef, soda biscuit and
honey, floating island.

8. BREAKFAST — Sally Lunn, veal cutlets, potato cakes. DINNER — Baked
stuffed heart, potatoes a la pancake, turnips, canned corn, pickled eggs; cup
custard, cake. SUPPER— Light biscuit, cold sliced heart, bread fritters with
sugar.

9. BREAKFAST — French rolls, broiled fish if salt, fried if fresh, fried raw
potatoes, tomato sauce. DINNER — Baked or boiled fresh fish, mashed pota-
toes, canned peas or beans, lettuce, onions; Estelle pudding, jelly tarts.
SUPPER — Cold rolls, bologna sausage sliced, steamed crackers, cake and pre-
served fruit.

10. BREAKFAST — Batter cakes, broiled chops, scrambled eggs, potato rissoles.
DINNER — Saturday bean soup, broiled beefsteak, spinach, potatoes in Ken-
tucky style, pickled beets ; half-hour pudding with sauce, oranges and cake.
SUPPER — Toasted bread, cold tongue sliced, hot buns and marmalade.

11. Sunday. BREAKFAST — Baked beans and Boston brown bread, omelette
with parsley. DINNER — Vermicelli soup, baked shad or croquettes of canned
lobster, broiled squabs or pigeon pie, potatoes mashed, turnips, asparagus,
-spring cresses, dressed lettuce, grape jelly; custard pie, cake. SUPPER — Plain
-bread, canned salmon, cold buns, jelly.

12. BREAKFAST — Corn dodgers, fish croquettes, potato cakes, boiled eggs.
DINNER — Ptoast beef with potatoes, canned tomatoes, pickles; bread pudding
'with raisins. SUPPER — Light rolls, cold beef, tea cake.

13. BREAKFAST — Graham gems, fried sweet breads, oat meal with cream.
DINNER — Mutton soup, boiled mutton with caper sauce, whole potatoes, plain
-boiled rice, lettuce; orange short cake. SUPPER — Toasted gems, cold mutton,
jelly and cake.

14. BREAKFAST — Vienna rolls, fried pickled tripe, rice cakes, spring rad-
ishes. DINNER — Chicken pot-pie, canned Lima beans, stewed tomatoes, as-
paragus ; Spanish cream. SUPPER — Cold rolls, chicken salad, jelly tarts.

15. BREAKFAST — Batter cakes, veal cutlets, ringed potatoes. DINNER — Rag-
out of beef, boiled potatoes in jackets, canned succotash, wilted lettuce;
(Chocolate custard, oranges, cake. SUPPER — Bread, sliced beef, oat porridge.

16. BREAKFAST — Waffles, broiled mutton, fricasseed potatoes. DINNER—
Lobster soup, baked fish stuffed, baked macaroni, potatoes mashed, am-

388 A YXMl'ti BILL OF FAR I-:.

bushed asparagus; mo ;. adding. Scri-in: --(iraham ••• -anlim-s with.

lemon, to. is!.

17. I- ';F. \KFAST — Corn griddle cakes, lish ball-. -(TMnMcd eggs. DINNER —
Boiled ham \vith v. 'ios, chili sauce; plain boiled pudding with sauce,
SUITE;; — Toasted crackers, cold sliced ham. warm ginger bread.

18. > B VICFAST — Buttered toast witli poached . gg broiled steak.
DINNER — Macaroni soup, baked chickens, mashed potatoes, lettuce salad;
queen of puddings. SUPPEB — Ligiit biscuit, cold chicken, ambrosia.

19. BUF -<iraham gems, chicken croqueti* '.'iocs, radis!, -
warmed over mashed potatoes, stewed parsnips. DINNER— Boiled corn 1"
potatoes, turnips, car . canned peaches and cream, jelly cake. SUPPER—-
Toasted gems, cold corned beef shaved, cream fritteis.

20. BREAKFAST — Rolls, stewed kidneys, Chili sauce, fricasseed potatoes,
fried parsnips. DINNER — Split pea soup, meat pie, tomato sauce, mashed
potatoes, lobster croquettes, spring cresses; cottage pudding, tapioca jelly,
oranges. SUPPER — Cold rolls, bologna sausage, tea rusk and stewed fruit.

21. BREAKFAST — Muffins, breaded veal cutlets, curried eggs, potato cakes.
DINNER — Roast beef, canned succotash, plain boiled rice with tomatoes,
dressed lettuce ; peach rolls with sauce. SUPPER — Toasted muffins, cold beef
sliced, hot bread and milk.

22. BREAKFAST — Cream toast, broiled ham, boiled eggs. DINNER — Mutton
soup, mutton garnished with beets and cresses, stewed parsnips, pudding
of canned corn, asparagus 011 toast, onions; orange float, jelly cake. SUPPER
• — Soda biscuit, cold mutton, currant jelly, floating island.

23. BREAKFAST — Corn cakes, pates of cold mutton hot with gravy, fried
raw potatoes. DINNER — Fricassee of canned halibut or fresh rish baked,
mashed potatoes, turnips sliced; bread pudding, oranges, cake. SUPPER —
Plain bread, cold beef, steamed crackers.

24 / "BREAKFAST — Graham bread, croquettes of fish, potato rissoles. DIN-
NER— Ham boiled, potatoes, turnips, onion salad ; rhubarb pie, cake. SUPPER
— Toasted Graham bread, cold ham, cream cakes.

25. Sunday. BREAKFAST — Breakfast rolls, broiled beefsteak, omelet. DIN-
NER— Barley soup, baked lamb with mint sauce, stewed parsnips, potatoes,
asparagus with eggs, pates of sweet breads, lettuce mayonnaise; chocolate
blanc mange, strawberries. SUPPER — Cold rolls, sliced lamb, cake, jelly.

26. BREAKFAST — Buttered toast, poached eggs, lamb croquettes hot with
gravy. DINNER — Brown stew, baked potatoes, cresses, Lima beans, stewed
parsnips, onion salad ; rice snow-balls with custard sauce, plain cake.
SUPPER — Buttered crackers toasted, cold pressed meat, lemon fritters with
sugar.

27. BREAKFAST — Hot biscuit with honey, mutton chops broiled, fried raw-
potatoes. DINNER — Economical soup ; tapioca pudding. SUPPER — Cold bis-
cuit, sliced cold beef, canned fruit with cream and cake.

28. BREAKFAST — Sally Limn, broiled ham, scrambled eggs, fried potatoes,
DINNER — Roast beef with potatoes, carrots, parsnips, lettuce and onion salad;
cream pie. SUPPER — Toasted Sally Lunn, cold beef sliced, tea buns, fruit.

29. BREAKFAST — Vienna rolls, fried fish, fried potatoes. DINNER — Roas'i
loin of veal with potatoes, lettuce, fried asparagus; orange pudding, cake.
SUPPER — Cold rolls, sliced veal, sweet waffles.

30. BREAKFAST — Corn cakes, fried liver, breakfast potatoes. DINNER—
Chicken pot-pie, spinach ; Estelle pudding with sauce. SUPPER — Plain bread.
cold pressed meat or bologna ; cream cakes warm.

BILL OF FARE FOR MAY.

1. BREAKFAST — Buttered toast, served with fricassee of cold boiled or
canned fish, boiled eggs. DINNER — Bacon boiled with spring greens, pota-
toes, beets, parsnips; plain boiled rice with cream sauce, jelly cake. SUPPEB
—Steamed crackers, sliced beef, rice fritters with sugar.

A YEARS BILL OF FARE, 389

2. Sunday. BREAKFAST — Batter cakes, veal cutlets, fried potatoes. DINNER
—Cold bacon garnished with boiled eggs and beet slices, roast chicken,
2nashed potatoes, asparagus on toast, dressed lettuce and young onions;
strawberries, mixed cake. SUPPER — Cold rolls, cold chicken, jam.

3. BREAKFAST — Light bread, potato cakes, broiled beefsteak. DINNER —
Koast of mutton with potatoes, canned tomatoes, rhubarb sauce, baked
custards, fruit cake. SUPPER — Cold biscuit, sliced mutton, currant jelly,
sweet buns.

4. BREAKFAST — Corn cakes, fried pickled tripe, breakfast potatoes. DINNER
. — Boiled beef with soup, whole potatoes, asparagus with eggs : cocoanut
pudding, jelly. SUPPER — Plain bread, cold beef, toasted buns with strawberry
jam or canned fruit.

5. BREAKFAST — Cream toast, broiled ham, omelet. DINNER — Boiled tongue
with Chili sauce, fricasseed potatoes, cresses, boiled asparagus ; ice cream,
sponge cake. SUPPER — Tea biscuit, shaved tongue, sago jelly, lady cake.

6. BREAKFAST — Graham bread, fried mutton chops, fried raw potatoes.
DINNER — Roast of veal with potatoes, stewed onions, pickled beets; cake,
orange float. SUPPER — Toasted Graham bread, sliced veal, tea rusk,
lemon jelly.

7. BREAKFAST — Muffins, broiled beefsteak, poached eggs, potatoes in Ken-
tucky style. DINNER — Baked or boiled fish (if large, or fried small fish), boiled
potatoes in jackets, lettuce salad, custard pie. SUPPER — Toasted muffins, cold
rusk with strawberries, or marmalade.

8. BREAKFAST — Bread puffs with maple syrup, fricasseed potatoes, cro-
quettes of fish. DINNER — Boiled leg of mutton, ambushed asparagus, boiled
macaroni, a la pancake potatoes, bread pudding. SUPPER — Cold rolls, cold
mutton sliced, plain boiled rice with cream and sugar.

9. Sunday. BREAKFAST — Rice waffles, mutton croquettes, fried raw potatoes
DINNER — Roast beef, clam pie, new potatoes, tomatoes, dressed lettuce, young
beets, strawberry cream and snow custard, coffee and macaroons. SUPPER —
Light rolls, cold beef, cake and jelly, or strawberries.

10. BREAKFAST — Corn batter cakes, broiled bacon, 'warmed potatoes. DIN-
NER— Roast of beef with potatoes, asparagus, cake, oranges. SUPPER — Plain
bread, chipped beef, short cake, marmalade.

11. BREAKFAST — Breakfast wheat with cream, broiled beefsteak, plain bread,
cottage cheese. DINNER — Asparagus soup, meat pie, new potatoes, pickled
"beets; rhubarb pie. jelly cake. SUPPER — 'Tea biscuit, Yankee dried beef,
sponge cake and fruit,

12. BREAKFAST — Sally Limn, Katy's codfish, fried raw potatoes, scrambled
eggs. DINNER — Pigeon pie, grape jelly, new potatoes, tomato salad ; delicious
lemon pudding, cake. SUPPER— Toasted Sally Lunn, cold pressed meat, van-
ities with jelly.

13. BREAKFAST — Warm biscuit with maple syrup, veal cutlets, Saratoga po-
tatoes. DINNER — Beef a la mode, whole potatoes, turnips, beets, lettuce;
rice pudding with cream sauce, oranges. . SUPPER — Cold rolls, sliced beef, tea
cakes, bianc mange.

14. BREAKFAST — Corn muffins, broiled fish, tomato sauce, fried new pota-
toes. DINNER — Fresh fish or canned halibut, cod or salmon, mashed potatoes,
turn i] is, spinach with eggs ; cream pie, silver cake. SUPPER — Toasted muffins,
omelet with asparagus, bread and milk.

15. BREAKFAST — Light biscuit, broiled steak, potatoes. DINNER — Brown
stew, whole potatoes, beets; Indian meal pudding, with sauce, lady fingers.
SUPPER — Cold biscuit, chipped beef, cream cakes and jelly.

10. .s<-//'/Vn/. BREAKFAST — Breakfast toast, fried veal cutlets, sliced tomatoes.
DINNER — Roast of lamb with mint sauce, currant jelly. ne\v porat - -eeii
peas ; strawberry short cake. KR — Light rolls, cold lamb, jelly and eake.

17. BREAKFAST — Plain bread, minced lamb with poached eirirs on toast.
DINNER — Meat pie, new potatoes, asparagus, lettuce; cherry pie, lady fingers.
SUPPER — Pop-overs, sardines, baked rhubarb.

390 A YEARS BILL OF FARE.

IS. BREAKFAST — Plain bread, broiled bacon, fried potatoes. DINNER —
Chicken soup, smothered chickens, potatoes in Kentucky style, tomatoes,
half-hour pudding, oranges. SUPPER— Waffles, cold pressed meat, jelly cake.

19. BREAKFAST— Muffins, cod-fish, boiled eggs. DINNEB— Veal stew, pota-
toes mashed or baked, spinach, rhubarb sauce ; plain batter pudding with
sauce, cake and fruit. SUPPER — Toasted muffins, cold veal, cream cakes.

20. BREAKFAST — French rolls, warmed over veal stew, tomato sauce. DIN-
NER— Boiled ham with potatoes, asparagus, peas, tomato salad; rhubarb pie.
SUPPER — Cold rolls, sliced ham, pan cakes with jelly.

21. BREAKFAST — Corn meal gems, ham balls, breakfast potatoes. DINNER —
Baked or boiled fish, whole boiled potatoes, asparagus on toast, lettuce and
cress salad ; green currant pie, jelly cake. SUPPER — Toasted gems, canned
salmon, oatmeal pudding with cream and sugar.

22. BREAKFAST — Buttered toast, larded sweet-breads, fried potatoes. DIN-
NER— Broiled beefsteak, baked potatoes, turnips, lettuce ; potato pie, light
cake. SUPPER — Light biscuit, beefsteak toast.

23. Sunday. BREAKFAST — Corn dodgers, stewed kidneys, omelet. DINNER—
Baked chicken, new potatoes, diced turnips, baked rhubarb, green peas, let*
tuce ; Charlotte russe, pine apple ambrosia, cake. SUPPER — Cold biscuit,
sliced chicken, preserved fruit and cake.

24. BREAKFAST — Graham gems, chicken croquettes, fried potatoes. DINNEB
— Roast beef, boiled onions, lettuce, mashed potatoes ; jelly with whipped
cream. SUPPER — Toasted gems, cold beef, rusk and jelly.

25. BREAKFAST — Warm biscuit, broiled bacon, boiled eggs. DINNER — Boiled
mutton with soup, whole potatoes, onions, green peas, lettuce, sweet pickles;
cherry pie, cream puffs. SUPPER — Cold rolls, cold sliced mutton, toasted rusk
with fruit.

26. BREAKFAST — Corn muffins, broiled steak, fried potatoes. DINNER—
Boiled bacon with greens and potatoes, radishes, lettuce salad ; bread pud-
ding, oranged strawberries. SUPPER — Toasted muffins, cold tongue, jelly tarts.

27. BREAKFAST — Buttered toast, broiled ham, omelet with parsley. DINNEB
— Chicken pie, fricasseed potatoes, asparagus, peas, lettuce; poor man's pud'
ding. SUPPER — Hot biscuits, cottage cheese, stewed fruit and cake.

28. BREAKFAST — Waffles, broiled mutton chops, potatoes. DINNER — Fresh
fish boiled, baked or fried new potatoes, tomatoes, beets, lettuce; cottage
pudding with sauce, cake. SUPPER — Oat-meal and cream, stewed cherries.

29. BREAKFAST — Bread puffs with maple syrup, canned salmon on toast,
tomato sauce. DINNER — Ham boiled with greens, young turnips ; rhubarb
pie, tapioca jelly. SUPPER — Plain bread, shaved ham, hot buns and fruit.

30. Sunday. BREAKFAST — Hot rolls, broiled beefsteak, tomato omelet. DIN-
NER— Roast lamb with mint sauce, clam stewr, new potatoes, young turnips,

§reen peas, lettuce salad ; ice cream and strawberries, centennial drops, cake.
UPPER — Cold rolls, shaved ham, toasted buns and jelly.

31. BREAKFAST — Cream toast, croquettes of cold meat, fried potatoes, DIN-
NER— Meat pie, whole potatoes, asparagus, lettuce ; steamed Indian meal pud-
ding with sauce, soft ginger-bread. SUPPER — Hot biscuit, coal veal, cake and
fruit.

BILL OF FARE FOR JUNE.

1. BREAKFAST — Buttered toast, poached eggs, mutton chops. DINNER-
Roast beef, whole potatoes, ambushed asparagus, tomato salad ; straw borries
and cream, cake. SUPPER — Light biscuit, cold beef sliced, baked pie-plant,
cake.

2. BREAKFAST — French rolls, croquettes of beef, radishes. DINNER — Beef
boiled with soup, (beef served with drawn butter,) new potatoes, spin-
ach wkh egg dressing, boiled onions, green currant pie, sponge cake. SUP-
PER— Plain bread, sliced cold beef, sweet pickles.

3. BREAKFAST — Corn cakes, broiled ham, tomato omelet E^NNER — Steamed

A YEAR'S BILL OF FARE. 391

chicken, green peas, mashed potatoes, dressed lettuce ; strawberries served
with sugar and cream. SUPPER — Warm biscuit, chipped dried beef, young
onions, lemon jelly.

4. BREAKFAST — Graham bread, fried fish, potatoes a la duchesse. DINNER —
Baked or boiled fresh fish or lobster fricassee, new potatoes, asparagus on
toast ; baked custard, cake. SUPPER — Toasted Graham bread, frizzled hamr
raspberry shortcake with cream.

5. BREAKFAST — Waffles, broiled mutton or lamb chops, potatoes, stewed
tomatoes. DINNER — Broiled beefsteak, whole boiled potatoes, beets, greens,
onion salad; berries and cake. SUPPER — Hot biscuit, cold pressed meat,,
tapioca cream.

6. Sunday. BREAKFAST — Twist rolls, fried chickens, potatoes, omelet. DIN-
NER— Clam soup, baked lamb with potatoes, green peas, sliced tomatoes, aspara-
gus, lettuce a la mayonnaise ; strawberry short-cake with whipped cream.
SUPPER — Cold biscuit, sliced lamb, fruit and light cakes.

7. BREAKFAST — Oranges, corn batter cakes, broiled liver, scrambled eggs.
DINNER — Roast beef, mashed potatoes, beets, cress salad ; plain boiled rice
with cream. SUPPER — Plain bread, bologna sausage, rusk with berries.

8. BREAKFAST — Rice cakes, lamb chops, boiled eggs. DINNER — Boiled beef 's
tongue (fresh) served with Chili sauce, Texas baked potatoes, young beets,
lettuce dressed; raspberry cream, cake. SUPPER — Sliced beef's tongue,
toasted rusk, berries.

9. BREAKFAST — Muffins, beef steak, potato cakes. DINNER — Soup of stock
boiled yesterday with tongue, chicken pie, mashed potatoes and turnips,
spinach, lettuce; cream fritters with sauce. SUPPER — Toasted muffins,
Katy's codfish fruit.

10. BREAKFAST — Sally Lunn, veal cutlets, radishes. DINNER — Ragout of
lamb, mashed potatoes, asparagus, lettuce ; lemon pudding, cake. SUPPER —
Toasted Sally Lunn, cold sliced lamb, sliced tomatoes.

11. BREAKFAST — Vienna rolls, breakfast stew, potatoes or tomatoes. DIN-
NER— Fresh fish fried or baked, mashed potatoes, asparagus, beet salad ; rice
pudding with sauce and cake, oranges. SUPPER — Cold rolls, dried beef
chipped, custard cake with fruit or berries.

12. BREAKFAST — Graham gems, croquettes of fish or breaded veal cutlets,
escaloped eggs. DINNER — Ham boiled with greens, potatoes, beets, young
onions; economical pudding, Italian rolls. SUPPER — Toasted gems, cold
ham, oat-meal with cream, cake and jelly.

13. Sunday. BREAKFAST — Light rolls, broiled beefsteak, sliced tomatoes,
omelets. DINNER — Baked chicken, mashed potatoes, green peas, pickled
beets; Bohemian cream with strawberries. SUPPER — Cold rolls, cold chicken,
toast with jelly, fruit.

14. BREAKFAST — Waffles, croquettes of cold chicken, tomatoes. DINNER —
Veal stuffed and baked, asparagus, tomatoes, cresses ; strawberries and
cream. SUPPER — Biscuit, sliced veal, fruit, light cakes.

15. BREAKFAST — Flannel cakes, pates of cold veal, potatoes fried. DIN-
NER— Boiled corned beef, potatoes, turnips, wilted lettuce; cocoanut pudding,
cake. SUPPER — Plain bread, cold corned beef, corn meal mush or hasty pud-
ding with cream.

16. BREAKFAST — Fried mush, fried potatoes, broiled bacon. DINNER — As-
paragus, soup, roast chicken, whole potatoes, spinach with eggs, beets and
lettuce; cherry pie. SUPPEE — Cold rolls, bologna sausage, raspberries, light
cakes.

17. BREAKFAST — Corn muffins, pickled tripe, fried potatoes. DINNER^
Roast mutton, potatoes, green peas, lettuce ; orange souffle, cake. SUPPER — •
Toasted muffins, sliced mutton, sweet buns, fruit.

18. BREAKFAST — Breakfast wheat with cream, plain bread, broiled fish.
DINNER — Baked fish (fresh), baked potatoes, tomatoes, cucumbers; boiled
custard and cake. SUPPER — Cold pressed meat, short-cake with fruit.

19. Buttered toast, poached eggs, broiled mutton chop. DINNER — Boiled

392 A YEAR'S BILL OF FARE.

shoulder of bacon with greens, potatoes, beets, tomatoes, salad ; bread pud-
ding. SUPPER — Light biscuits, Yankee dried beef.

i''-. Sunday. BREAKFAST — <'ream i<>asi, In-oiled beefsteak, boiled eggs, stcwrd
tomatoes. DINNER — Lamb cutlets broiled ami served with green peas, sum-
mer squash, young onions, pickled beets; oranged strawberries; cakes.
SUPPER — Cold biscuits, canned salmon , fruit.

21. BREAKFAST — Corn cakes, fried clams, potatoes or hominy croquettes.
DINNER — Eoast of beef with potatoes, string beans, young onions; raspberry
blanc mange, oranges or bananas and cake. SUPPER — Hot tea buns, cold
beef sliced, cherries, lemon cakes.

22. BREAKFAST — Wattles, breakfast stew, fried potatoes. DINNER — Meat pie,
green peas, potatoes, lettuce; raspberry float. SUPPER — Cold buns, chipped
dried beef, raspberry cream, cakes.

2:'-. BREAKFAST — French rolls, broiled liver, tomatoes. DINNER — Stewed
lamb with mint sauce, potatoes, squash, beets; strawberry short-cake with
whipped cream. SUPPER — Cold sliced lamb, sweet muffins with stewed
cherries.

24. BREAKFAST — Graham bread, beefsteak smothered with onions, toma-
toes. DINNER — Boiled beef with soup, potatoes, string beans ; cherry dump-
lings with sauce, cake. SUPPER — Toasted Graham bread, cold beef, currants.

25. BREAKFAST — Corn pone, broiled ham, omelet, hominy fritters. DIN-
NER— Boiled salmon or some other variety of fresh fish either fried, baked
or fricasseed ; mashed potatoes, Lima beans, squash, cucumbers ; oranges.
SUPPER — Cold pone sliced and toasted in the oven, cold tongue, sponge
cake with fruit.

26. BREAKFAST — Sally Lunn, larded veal cutlets, scalloped eggs. DINNER —
Boiled ham with greens, potatoes, beet greens; raspberries and cream, cake.
SUPPER — Toasted Sally Lunn, sliced ham, floating island.

27. Xir/i'lay. BREAKFAST — French pancakes, veal and ham croquettes,
poached eggs on toast. DINNER — Fried chicken, cold ham, mashed pota-
toes, Lima beans, cucumbers; snow custard, cherries, cake. SUPPER — Cold
rolls, sliced chicken, stewed cherries and cake.

23. BREAKFAST — Plain bread, ham balls, potato cakes. DINNER — Baked
mutton, potatoes, beets, squash, lettuce; quick puif pudding. SUPPER — But-
tered toast, cold mutton, fritters with sugar.

29. BREAKFAST — Corn cakes, broiled bacon, boiled eggs. DINNER — Boiled
corned beef, turnips, potatoes, young beets ; bananas or oranges. SUPPER — •
Steamed oatmeal, crackers, cold com beef, stewed cherries, cake.

30. BREAKFAST — Muffins, broiled steak, tomatoes. DINNER — Fried chicken
with cream gravy, potatoes, squash, lettuce ; gooseberry tarts, corn starch
blanc mange. SUPPER — Light biscuit, bread and milk.

BILL OF FARE FOR JULY.

\. BREAKFAST — "Warm biscuit, hominy croquettes, broiled ham, sliced to
niutoes. DINNER — Beef's tongue with green peas, potatoes a la Parisien,
sliced cucumbers ; raspberry float, cake. SUPPER — Sliced tongue, hot buns,
raspberries and cream.

2. BREAKFAST — Corn bread, fried chicken, tomato omelet. DINNER — Boiled
fish with egg sauce, mashed potatoes; squash ; cherry dumplings with sauce,
lady fingers. SUPPER — Cold bacon broiled and served on toast, sliced toma-
toes, raspberry short-cake.

3. BREAKFAST — Breakfast puffs, ste,wed kidneys, radishes, young onions.
DINNER — Boiled ham with young cabbages, potatoes, cucumbers ; bread cus-
tard pudding, cake. SUPPER — Cold rolls, sliced ham, fried tomatoes, rusk
with stewed currants.

4. S'j'/K/a?/. BREAKFAST — Fresh berries with cream and sugar, broiled Span-
ish mackerel, buttered toast, espalloped omelette souffle, flannel cakes with

A YEAR'S BILL OF FARE. 393

syrup. DINNER — Pea soup, roast tenderloin of beef, new potatoes, tomatoes,
lettuce a la Mayonnaise, cucumber sliced; pineapple pudding, ice-cream, cake.
SUPPER — Small light biscuit, sliced ham, orange tarts, cake and berries.

5. BREAKFAST — Graham gems, broiled mutton chops, fried potatoes, cot-
tage cheese. DINNER — Ragout of beef, boiled potatoes, young onions, toma-
toes; rice pudding, oranges, cake. SUPPER — Toasted gems, ham salad, stewed
berries, sweet buns.

6. BREAKFAST — Hot muffins, broiled beefsteak, boiled eggs. DINNER — Meat
pie. boiled potatoes, boiled cauliflower with sauce ; cherry souffle, cake. SUP-
PEP — Toasted muffins, bologna sausage sliced, raspberries.

7. BREAKFAST — Batter cake, breakfast bacon, crushed wheat with cream,
DINNER — Stuffed fillet of veal garnished with green peas, mashed potatoes,
summer squash, beet salad ; black berries, cream and cake. SUPPER — Cold
rolls, sliced veal, short-cake with berries or jam.

8. BREAKFAST — Cream toast, boiled eggs, broiled ham. DINNER — Rice,
soup, boiled corn beef, potatoes, tomatoes, cucumber salad ; ripe currant
pie. cake. SUPPER — Plain bread, cold corn beef, steamed crackers, stewed
fruit.

9. BREAKFAST — Hash, fried potatoes, stewed tomatoes with toast. DIN-
NER— Fresh fish either baked, boiled or fried, green beans stewed with
pork, boiled potatoes, cucumber salad ; cherry pie, cake. SUPPER — Warm
biscuit, ham omelet, light cakes and jelly or berries.

10. BREAKFAST — Waffles, broiled beefsteak, scrambled eggs. DINNER —
Roast beef, Texas baked potatoes, beets, cucumbers, dressed lettuce ; cup
custards, oranges, cake. SUPPER— Plain bread, oat-meal with cream, sliced
banana or pineapple.

11. Sunday. BREAKFAST — Graham bread, broiled mutton chops, potato
cakes. DINNER — Baked chicken, mashed potatoes, cucumbers, dressed let-
tuce, vanilla ice cream, blackberries, cake. SUPPER — Toast of Graham bread,
sliced chicken cold, cream cakes and jelly.

12. BREAKFAST — Batter cakes, broiled ham, tomato omelet, radishes. DIN-
NER—Baked lamb, green peas, baked potatoes, squash ; rice custard, berries
with cream. SUPPER — Biscuit, cold lamb sliced, ripe currants with cream.

13. BREAKFAST — Rice muffins, hash, tomatoes. DINNER — Economical soup ;
blackberry pudding with sauce, cake. SUPPER — Buttered toast, cold sliced
meat, blackberries with cream.

14. BREAKFAST — French rolls, vegetable hash, broiled beefsteak, cottage
cheese. DINNER — Mock (or real) turtle soup, baked heart, baked potatoes,
stewed beans; chocolate pudding, cocoanut cake. SUPPER — Cold rolls, sliced
heart, cottage puffs, stewed berries.

15. BREAKFAST — Cream toast, fried liver, fricasseed potatoes, DINNER —
Clam pie, mashed potatoes, string beans, lettuce; blackberry pie, cake.
SUPPER — Plain bread, dried beef frizzled, rice batter cakes with sugar.

16. BREAKFAST — Muffins, broiled mutton chops, fried potatoes. DINNER—
Fish fresh or canned, whole potatoes, peas, squash, lettuce ; Hamburg cream,
SUPPER — Toasted muffins, cold pressed meat, corn meal mush with cream,

17. BREAKFAST — Plain bread, veal sweetbreads, mush fried, boiled eggs.
DINNER — Boiled ham with potatoes, cabbage, string beans ; warm ginger-
bread, lemonade. SUPPER — Dry toast, cold ham shaved, rusk, blackberries
and cream.

18. ^I'lK/'iif. BREAKFAST — Vienna rolls, fried chicken with cream gravy,
fried tomatoes, cottage cheese. DINNER — Roast of beef with potatoes, stewed
tomatoes, cucumbers, wilted lettuce ; Charlotte rus<e, cake. SUPPER — Cold
rolls, sliced beef, blackberries.

19. BREAKFAST — Buttered toast with poached eggs, cold roast beef sliced
and warmed up with gravy, potatoes fried. DINNER — Veal stuffed and baked
with potatoes, peas; tapioca pudding. SUPPER — Light biscuit, cold veal,
cracked wheat and cream.

20. BREAKFAST— Slap-jacks, veal cutlets, breakfast hominy. DINNER— Mut-

394 A YEARS BILL OF FARE.

ton soup, boiled mutton dressed with drawn butter, whole potatoes, toma-
toes, beet salad ; whortleberry pudding with sauce, cake. SUPPER — Soda bis-
cuit, cold mutton, jelly and cake.

21. BREAKFAST — Graham gems, croquettes of mutton, new potatoes fried
-whole. DINNER — Boiled tongue, mashed potatoes, tomatoes stewed ; black-
berries and cream. SUPPER — Pop-overs, cold tongue, oatmeal and cream.

•2-2. BREAKFAST — Vienna rolls, beefsteak, potato cake. DINNER — Chicken
croquettes, potatoes, tomatoes, onion sauce; tapioca jelly, oranges. SUP-
PER— Cold rolls, sliced chicken, stewed berries, short cake.

23. BREAKFAST — Sally Lunn, broiled fish, fried raw potatoes. DINNER—
Fresh fish chowder or canned fish in fricassee, potatoes whole, peas, baked
egg plant, boiled rice ; gooseberry fool, cake. SUPPER — Toasted Sally Lunn,
cold pressed meats, rice custards, sponge cake.

24. BREAKFAST — Rice waffles, veal cutlets breaded, scrambled eggs. DIN-
NER— Ham or shoulder boiled with cabbage and other vegetables, greens;
baked custard, cake. SUPPER — Biscuits, cold ham, bread and milk iced,
blackberries with cream.

25. Sunday. BREAKFAST — Breakfast rolls, frizzled ham and eggs, tomato
omelet, cottage cheese. DINNER — Okra soup, boiled chickens, sweet pickles,
escaloped cauliflower, stewed corn, lettuce ; ambrosia of oranges and cocoa-
nut, almond cake. SUPPER — Cold rolls, sliced chicken, huckleberries and
cream.

26. BREAKFAST — Rolls, fried pickled tripe, tomato omelet. DINNER — Es-
caloped chicken, whole potatoes, string beans, summer squash, onions, rad-
ishes; berries with cream, cake. SUPPER — Plain bread, cold pressed meat,
crackers with fruit.

27. BREAKFAST — Muffins, broiled mutton or lamb chops, fried potatoes, to-
matoes. DINNER — Roast beef, cauliflower boiled with sauce, Lima beans,
raw tomatoes; huckleberry roll with sauce, cake. SUPPER — Toasted muffins,
sliced beef, cake and lemonade.

28. BREAKFAST — Cream toast, broiled beefsteak, puff omelet, stewed toma-
toes. DINNER — Boiled corned beef with turnips, potatoes, beans, cabbage ;
sliced bread pudding, cake. SUPPER — Light biscuit, cold corn beef, egg
rolls.

29. BREAKFAST — Waffles, fried chickens, fricasseed potatoes. DINNER —
Roast chicken, potatoes, squash, baked tomatoes ; gooseberry tarts, cake.
SUPPER — Plain bread, cold chicken, jelly and cake.

30. BREAKFAST — Graham gems, broiled ham with poached eggs. DINNER —
Fish, fresh or canned, potatoes mashed, onions stewed with cream, Lima
beans, lettuce; huckleberry pie, cream puffs. SUPPER — Graham toast, sar-
dines, "vanities" with jelly.

31. BREAKFAST — Buttered toast, potato cakes, omelets with tomatoes. DIN-
NER— Boiled ham or shoulder with cabbage, potatoes and other vegeta-
bles, cucumber salad ; custard pie. SUPPER — Light biscuit, shaved ham, blanc
maoge with jelly and cake.

BILL OF FARE FOR AUGUST.

1. Sunday. BREAKFAST — Xutmeg melon, broiled mackerel, potatoes whole,
buttered toast, flannel cakes with syrup. DINNER — Chicken soup, roast ten-
derloin of beef, new potatoes, boiled corn in the ear; blackberry pie, ice
cream, cake, watermelon. SUPPER — Light biscuit, sliced cold beef, chicken
sandwiches, cake and berries.

2. BREAKFAST — Graham gems, broiled mutton chops, fried potatoes, sliced
cucumbers. DINNER — Roast beef, boiled potatoes, macaroni with cheese,
young beets, tomatoes; rice pudding, cake. SUPPER — Toasted gems, dried
beef frizzled, stewed berries, sweet buns.

3. BREAKFAST — Hot muffins, broiled beefsteak, boiled eggs. DINNER —
Meat pie, boiled potatoes, green corn pudding, dressed lettuce; watermelon.

A YEARS BILL OF FAKE. 395

SUPPER— Toasted muffins, chipped dried beef, cold buns and jelly or black-
berries.

4. BREAKFAST — Light rolls, mutton chops breaded, crushed oatmeal with
cream. DINNER— Stuffed fillet of veal, mashed potatoes, summer squash,
boiled beets sliced; lemon meringue pie, cake. SUPPER — Cold rolls, sliced
Veal, warm biscuit and honey.

5. BREAKFAST — Fried chicken, whole boiled potatoes, onions and radishes.
DINNER — Vegetable soup, boiled corn beef, potatoes, corn, wilted lettuce;
chess pie, cake. SUPPER — Plain bread, cold corn beef, stewed fruit.

6. BREAKFAST— Breakfast stew, fried potatoes, fried cabbage. DINNER —
Gumbo soup, fresh fish baked or boiled, succotash, boiled potatoes; berries.
SUPPER — Warm biscuit, Katy's codfish, light cakes and lemon jelly.

7. BREAKFAST— Waffles, broiled beefsteak, scrambled eggs. DINNER— Boiled
ham with potatoes, turnips and cabbage ; apple sauce, jelly^cake. SUPPER —
Plain bread, sliced ham, cracked wheat.

8. Sunday. BREAKFAST— Nutmeg melon, broiled veal cutlets, vegetable
hash, corn fritters. DINNER— Chicken pudding, cold sliced ham, baked mashed
potatoes, sliced tomatoes, cucumbers; watermelon. SUPPER — Light biscuit,
cold sliced ham, cream cakes and jelly.

9. BREAKFAST — Batter cakes, Katy'"s codfish, tomato omelet. DINNER —
Baked lamb, creamed cabbage, stewed tomatoes ; cream pudding. SUPPER —
Biscuit, cold lamb sliced, preserve puffs.

10. BREAKFAST — Plain bread, hash, stewed tomatoes. DINNER — Beef a la
mode, boiled potatoes, green corn pudding, sliced tomatoes; tapioca cream.
SUPPER — Buttered toast, cold pressed meat, chocolate custard.

11. BREAKFAST — French rolls, broiled beefsteak, cottage cheese. DINNER —
Corn soup with chicken, celery, mashed potatoes, stewed beans, sliced cu-
cumbers and onions ; watermelon. SUPPER — Cold rolls, chicken salad, apple
sauce, bonny clabber.

12. BREAKFAST — Cream toast, fried liver, potato cakes, stewed tomatoes.
DINNER — Roast leg of mutton with potatoes, green corn, tomatoes; musk
melon. SUPPER— Plain bread, dried beef frizzled, boiled rice with cream.

13. BREAKFAST — Rice cakes, mutton stew, fried potatoes. DINNER — Meat
pie, young corn, boiled cauliflower; grapes, plain cake. SUPPER — Toast, cold
pressed meat, Graham mush with cream.

14. BREAKFAST — Plain bread, broiled bacon, Graham mush fried, boiled
eggs. DINNER — Boiled ham with potatoes, cabbage, string beans; lemon pie,
cake. SUPPER — Light biscuit, cold ham shaved, apple sauce.

15. Sunday. BREAKFAST — Nutmeg melons, fried chicken with cream gravy,
fried tomatoes, cottage cheese, corn fritters. DINNER— Roast loin of veal,
mashed potatoes, creamed cabbage, tomatoes ; watermelon. SUPPER — Cold
rolls, sliced veal.

16. BREAKFAST— Buttered toast with poached eggs, cold roast veal sliced
and warmed up with gravy, potatoes fried. DINNER — Roast beef with pota-
toes, peas, tomatoes, corn pudding, lettuce ; watermelon. SUPPER — Light bis-
cuit, cold sliced beef, apple snow.

17. BREAKFAST — Nutmeg melon, corn oysters, broiled bacon. DINNER —
Broiled prairie chicken with currant jelly, Texas baked potatoes, sliced
tomatoes; cake, orange float. SUPPER — Spoon biscuit, cold beef, jelly and
cake.

18. BREAKFAST— Corn gems, croquettes of mutton, fried apples, fried pota-
toes. DINNER — Boiled tongue, whole boiled potatoes, tomatoes stewed; fried
bananas. SUPPER — Toasted bread, cold tongue, oatmeal with cream.

19. BREAKFAST — Breakfast rolls, fried sweet breads, fried potatoes. DIN-
NER—Brown stew, baked potatoes, stewed corn, escaloped tomatoes ; water-
melon. SUPPER — Sliced cold beef, biscuit, floating island.

20. BREAKFAST — Nutmeg melon, Sally Lunn, broiled beefsteak, potatoes.
DINNER— Fresh fish chowder, potatoes whole, peas, boiled onions, tomato

396 A YEAR'S BILL OF FARE.

salad; snowflakes, cake. SUPPER — Toasted Sally Lunn, cold pressed meat,

sponge cake ami idly with whipped cream.

21. BREAKFAST — Bread puiVs, \<-.\\ cutlets breaded, scrambled eggs. DIN-
NEE — Ham or shoulder boiled with cabbage and oilier vegetables, beets
sliced; baked custard. SUPPER — Warm biscuits, cold ham, bread and milk
ice-!.

22. &in>fl<vi. BREAKFAST — Nutmeg melons, breakfast rolls, cold boiled ham,
shaved t'.imato omelet, corn oysters. DINNER — Okra soup, fried gumbo,
boiled chicken, sweet pickles, plain boiled rice; ice-cream cake. SUPPER —
Cold rolls, sliced chicken, rice with sugar and cream.

•_'•'!. BREAKFAST — Rice cakes, broiled breakfast bacon, fried cabbage. DIN-
NER— Chicken escaloped, whole potatoes, string beans, boiled corn in the ear:
"-.'• arermelon, plain cake. SUPPER — Hot biscuit, cold pressed meat, fried
apples.

24. BREAKFAST — Muffins, broiled mutton or lamb chops, rice croquettes
with gravy. DINNER — Roast beef with potatoes, cauliflower with sauce, Lima
beans, raw tomatoes ; baked apples with cream. SUPPER — Toasted muffins,
sliced beef, jelly, cream.

25. BRKAKFAST — Cream toast, broiled steak, fricasseed potatoes. DINNER —
Broiled corned beef with turnips, potatoes, stewed beans; bread pudding with
custard, cake. SUPPER — Light biscuit, cold corn beef, apple fritters with

sugar.

26. BREAKFAST — Waffles, fried chickens with corn dodgers, stewed toma-
toes. , DINNER — Broiled prairie chicken with currant jelly, mashed potatoes,
creamed cabbage ; mock strawberries, cake. SUPPER — Plain bread, Yankee
dried beef, jelly and cake.

27. BREAKFAST — Graham bread, fried fish, potato rissoles. DINNER — Fish,
fresh or canned, potatoes boiled in jackets, stewed tomatoes, Lima beans;
watermelon. SUPPER — Graham toast, bologna sausage, "vanities" with
jelly.

28. BREAKFAST — Bread puffs, fried potatoes, poached eggs. DINNER —
Boiled ham or shoulder with vegetables, cucumber salad ; warm gingerbread
and lemonade. SUPPER — Light biscuit, shaved ham, blanc mange with jelly
and cake.

29. Sunday. BREAKFAST — Xutmeg melon, French pancakes, broiled ham,
sliced tomatoes. DINNER — Roast prairie chicken, mashed potatoes, boiled
onions ; peaches and ice-cream. SUPPER — Plain bread, sliced chicken, water-
melon.

30. BREAKFAST — Corn bread, broiled mackerel, potato cakes. DINNER —
Roast beef with potatoes, corn boiled in ear; watermelons, cake. SUPPER —
Toast, cold beef, apple fritters.

31. BREAKFAST — Breakfast stew, fricasseed potatoes, breakfast rolls. DIN-
NER— Boiled ham with cabbage, potatoes, beets, cucumbers; custard pie,
cake. SUPPER — Cold rolls, sliced ham, rusk, apple sauce.

BILL OF FARE FOR SEPTEMBER.

1. BREAKFAST— Milk toast, broiled steak, fried potatoes. DINNER— Chicken
pie, boiled potatoes, young carrots, green corn ; peach short cake. SUPPER—
Biscuit, sliced tomatoes, grapes.

2. BREAKFAST— Biscuit, broiled bacon, tomatoes. DINNER— Beef a la mode,
potatoes boiled, onions baked, egg plant, cabbage salad ; apple pie, mixed
cakes. SUPPER — Pop-overs, honey, peaches and cream.

3. BREAKFAST — Graham gems, mutton chops, potatoes. DINNER — Baked
fish, potatoes, green corn, stewed tomatoes, pickled beets ; peach dumplings
with sauce, cake. SUPPER — Oyster stew, crackers, celery, fruit,

4. BREAKFAST — Xutmeg melons, corn oysters, steak. DINNER — Beef boiled
with cabbage and potatoes, succotash ; apple roly-poly with custard sauce,
sponge cake. SUPPER — Sliced beef, peaches and cream.

A YEARS BILL OF FARE. 397

5. Sunday. BREAKFAST — Nutmeg melon, vegetable hash, broiled veal cut-
lets, tomatoes fried. DINNER — Baked chickens, potatoes, green corn pud'
ding, tomatoes, plum sauce; sliced peaches, ice-cream, cake. SUPPER —
Cold chicken, sliced tomatoes, baked pears.

0. BREAKFAST — Breakfast rolls, fried liver, fried tomatoes. DINNER — Roast
beef, potatoes, green corn, fried egg plant, onion salad; watermelon. SUP-
'PER — Toasted biscuit, cold beef, fruit.

7. BREAKFAST — Buttered toast, hash, green corn oysters. DINNER — Meat
pie, potatoes, young turnips, stewed onions, pickled beets; apple dumplings
with cream sauce, cake. SUPPER— Canned salmon, biscuit and jam.

8. BREAKFAST — Toasted Sally Limn, chickens broiled, cucumbers. DIN-
NER— Roast mutton, baked sweet potatoes, green corn, apple sauce, slaw;
bread pudding with sauce, cake. SUPPER — Toasted bread, sliced mutton, baked
pears.

9. BREAKFAST — Corn muffins, breakfast stew of mutton, tomatoes. DIN-
NER— Veal pot pie, Lima beans, baked ^gg plant; peach meringue, lady cake.
SUPPER — Pressed chicken, warm biscuit, baked sweet apples.

10. BREAKFAST — Batter cakes, veal croquettes, cottage cheese. DINNER —
Boiled or baked fish with potatoes, green corn, tomatoes, slaw ; peaches and
cream, cake. SUPPER— Cold tongue, bread and iced milk.

11. BREAKFAST — Short cake, mutton chops, potatoes. DINNER — Economical
soup, pickled beets ; apple meringue, cake. SUPPER — Soused beef, warm
rolls, grapes.

12. Sunday. BPEAKFAST — Rolls, breakfast stew, stewed okra. DINNER —
Broiled prairie chicken, sweet potatoes, green corn, boiled cauliflower, plum
sauce, cabbage salad; ice-cream, cake. SUPPER — Sliced veal, biscuit, baked
pears.

13. BREAKFAST— Cream toast, prairie chicken stew, fried potatoes. DINNER —
Roast loin of veal, potatoes, baked tomatoes, onions, cabbage ; apple snow,
cake. SUPPER — Sliced ho,libut, dry toast, grapes.

14. BREAKFAST — Light biscuit, broiled bacon, tomatoes. DINNER — Chicken
pie, potatoes, Lima beans, stewed onions, slaw ; mixed cake, custard. SUP-
PER— Sliced veal, biscuit, baked pears.

15. BREAKFAST — Graham bread, broiled steak, tomatoes. DINNER — Boiled
bacon with potatoes and beans, green corn pudding, raw tomatoes, baked
egg plant ; apple pie, cake. SUPPER — Raw oysters and sliced lemon, biscuit
and cake.

16. BREAKFAST — Hot muffins, fried chicken, fried cabbarge. DINNER —
"ilagout of beef, potatoes, carrots, corn ; compote of pears. SUPPER — Cold
/Sliced beef, sliced tomatoes, egg rolls.

17. BREAKFAST — Buttered toast, poached eggs, broiled ham. DINNER —
Devilled crabs, potatoes, corn stewed, onions; apple meringue pie. Sup.
PER — Sardines, toast, baked peaches.

18. BREAKFAST — Plain bread, green corn fritters, mutton chops. DINNER—
Chicken fricassee, mashed potatoes, pickled beets; peach cake with whipped
cream. SUPPED— -Sliced veal loaf, warm light biscuit, fried bananas.

19. Sunday. BREAKFAST — Nutmeg melon, fried oysters, baked potatoes.
DINNER — Baked chickens, sweet potatoes, succotash, baked tomatoes ; frozen
custard, mixed cakes, watermelon. SUPPER — Sliced chicken, biscuit, apple
sauce.

20. BREAKFAST — Nutmeg melon, corn bread, broiled steak, fried sweet po-
tatoes. D;:?NER — Roast beef with potatoes, corn, escaloped cauliflower; wa-
termelon, cake. SUPPER — Cold sliced beef, biscuit, floating island.

21. BREAKFAST — Hash, fried cabbage, sliced cucumbers. DINNER — Meat
pie, young turnips, Lima beans; bread and apple pudding with cream sauce,
cake* SUPPER — Sliced dried beef, baked pears, biscuit.

22. BREAKFAST — Hot muffins, fricasseed sweetbread, fried apples, fried raw
potatoes. DINNER — Boiled beef with soup, potatoes, corn; peaches with
cream, cake. SUPPER — Sliced beet', biscuit, sliced tomatoes with cream.

398 A YEARS BILL OF FARE.

23. BREAKFAST — Plain bread, corn oysters, fried potatoes, mutton chops.
DINNER — Chicken pudding baked, sweet potatoes, corn, tomatoes ; apple frit-
ters with sauce, cake. SUPPER — Cold tongue, biscuit, blanc mange with
jelly.

24. BREAKFAST — Cream toast, broiled steak, tomatoes. DINNER — Baked or
boiled fish, potatoes boiled in jackets, escaloped cauliflower, slaw ; baked cus-
tard, cake. SUPPER — Mock strawberries, chipped dried beef, pop-overs.

25. BREAKFAST — Bread puffs, codfish, fried potatoes. DINNER — Broiled
steak, mashed potatoes, creamed cabbage ; steamed pudding with sauce, cake.
SUPPER — Beefsteak toast, rice with milk, fruit.

26. Sunday. BREAKFAST — Nutmeg melon, waffles, broiled chicken, toma-
toes. DINNER — Veal pot pie, sweet potatoes, corn, baked onions ; peach
pyramid, ice cream. SUPPER — Toasted bread, canned salmon, baked pears.

*27. BREAKFAST— Breakfast rolls, warmed-over pot pie, fried carrots. DIN-
NER— Roast leg of mutton with potatoes, succotash; baked apples, cake.
SUPPER — Sliced mutton, warm biscuit, floating island.

28. BREAKFAST — Hot muffins, broiled beefsteak, fried raw potatoes. DIN-
NER— Meat pie, corn, onions ; corn starch pudding, cake. SUPPER — Yankee
dried beef, sliced tomatoes, peaches and cream.

29. BREAKFAST — Melons, hot rolls, broiled chickens, sliced tomatoes. DIN-
NER— Boiled beef with potatoes, turnips, green corn, pickled beets; apple
pie, cakes. SUPPER — Cold corned beef chipped, plain bread sliced thin, rusk,
Btewed pears.

30. BREAKFAST — Fruit, broiled bacon, corn bread, fried tomatoes. DIN-
NER— Roast lamb with mint sauce, baked potatoes, green corn pudding,
boiled onions, small pickles ; cocoanut pudding, chocolate cake, fruit. SUP-
PER— Cold lamb sliced, cottage cheese, light buns, peaches and cream.

BILL OF FARE FOR OCTOBER.

1. BREAKFAST — Broiled steak, flannel cakes, fried potatoes. DINNER — Baked
or boiled fish, potatoes boiled, fried egg plant; peach pie, cake. SUPPER —
Dried beef frizzled, light biscuit, stewed quinces.

2. BREAKFAST — Veal cutlets, plain omelet, hot biscuit, fried potatoes. DIN-
NER— Boiled mutton with soup, potatoes, turnips, carrots, beets and pickles;
apple dumplings with sauce, cake and fruit. SUPPER — Cold mutton sliced,
apple sauce, warm biscuit, cake, jelly.

3. Sinulay. BREAKFAST — Broiled oysters, baked apples, corn batter cakes.
DINNER — Baked chickens stuffed, Lima beans, baked sweet potatoes, corn,
squash, beets, celery ; frozen peaches, grapes, cake. SUPPER — Sardines, bread,
coffee cake, sliced peaches.

4. BREAKFAST — Biscuit, broiled bacon, fried potatoes. DINNER — Roast beef
vith potatoes, turnips, corn, tomatoes ; bread pudding with sauce, cake, fruit.
SUPPER — Sliced beef, bread, cake, stewed peaches.

5. BREAK FAST— Hash or beef croquettes, muffins, fried cabbage. DINNER —
Meat pie, steamed potatoes, corn, fried egg plant, beets; custard baked, cake,
fruit. SUPPER— Sliced tongue, bread, chocolate, blanc mange, rnsk.

6. BREAKFAST — Mutton chops broiled, potatoes fried, buttered toast. DIN-
NER— Veal pot pie, sweet potatoes, lima beans, tomatoes, pickles; apple frit-
ters with sauce, grape tarts, cake. SUPPER— Cold tongue, currant or plum
jelly, baked quinces.

7. BREAKFAST— Corn muffins, fried liver, fried sweet potatoes. DINNER—
Chicken fricassee, baked potatoes, turnips, beets; rice apples, cake, fruit
SUPPER — Chicken pates, peaches with cream, bread.

8. BREAKFAST — Waffles, veal cutlets, potato croquettes. DINNER— Baked
or boiled fish, mashed potatoes, corn, stewed tomatoes ; rice pudding, cocoa-
nut cake, fruit. SUPPER — Canned corned beef sliced, buns, fried apples with
Sugar.

9. BREAKFAST — Bread puffs, croquettes of fish with potatoes, tomatoes.

A YEAES BILL OF FARE. 399

DINNER — Saturday bean soup, broiled beafsteak, boiled cauliflower, potatoes
"boiled in jackets, pickles; plain boiled pudding with sauce, cake, fruit. SUP-
PEE — Beafsteak toast, bread, stewed pears.

10. Sunday. BREAKFAST — Baked beans with Boston brown bread, baked apples
with cream. DINNER — Oyster soup, roast wild duck, grape jelly, celery,
mashed potatoes and turnips, slaw ; compote of pears, cake. SUPPER — Sliced
duck, bread and milk.

11. BREAKFAST — Graham gems, broiled mutton chop, croquettes of cold
vegetables. DINNER — Roast beef with potatoes, carrots, plain boiled rice;
baked custard, cake, grapes. SUPPER — Cold beef sliced, bread, rice fritters
with sugar.

12. BREAKFAST — Hash, fried okra, biscuit. DINNER — Boiled mutton with
soup, celery, slaw; sliced pineapples, cake. SUPPER — Sliced mutton, cottage
cheese, bread, cake, grape jam.

13. BREAKFAST — Corn batter cakes, croquettes of mutton and vegetables.
DINNER — Beef a la mode, mashed potatoes and turnips, succotash; apples,
.grapes, cake. SUPPER — Cold beef, bread, cake, baked pears.

14. BREAKFAST — Buttered toast, croquettes of cold beef and vegetables.
DINNER — Fried or smothered chickens, mashed potatoes, Lima beans, pickles;
bird's nest pudding, cake. SUPPER — Canned corned beef sliced, rolls.

15. BREAKFAST — Broiled mutton chops, fried potato cakes, muffins. DIN-
NER— Baked or boiled fish, boiled whole potatoes, corn, delicate cabbage;
peach meringue, cake. SUPPER — Bologna sausage, toasted muffins, honey.

16. BREAKFAST — Plain bread, veal cutlets, breakfast wheat. DINNER — Boiled,
beef with vegetables; cocoanut pudding, cake. SUPPER — Soused beef, light
"biscuit, fried apples.

17. Sunday. BREAKFAST — Vegetable hash, fried oysters, stewed tomatoes.
DINNER — Broiled pheasant, sweet potatoes, tomatoes, onion sauce ; peach me-
ringue pie, plum jelly, cake, fruit. SUPPER — Cold beef sliced, rusk, baked
apples.

18. BREAKFAST — Biscuit, veal cutlets breaded, potatoes. DINNER — Roast beef
with potatoes, tomatoes; plain boiled rice, cake. SUPPER — Chipped dried
'beef, baked apples, rice waffles with sugar.

19. BREAKFAST — Veal croquettes, fried cabbage, fried potatoes. DINNER —
Boiled mutton with soup, potatoes, squash ; apple tapioca pudding, cake.
SUPPER — Sliced mutton, light buns, fried apples.

20. BREAKFAST — Pates of cold mutton, fried potatoes, plain bread. DIN-
NER— Boiled corned beef with potatoes, turnips, carrots, ; plain batter pud-
ding, with sauce, cake, fruit. SUPPER — Sliced corned beef, grape jam, pop-
overs.

21. BREAKFAST — Hot rolls, broiled bacon, fricasseed potatoes. DINNER—
Meat pie, boiled onions, stewed tomatoes, beets ; apple dumplings with sauce,
•cake. SUPPER — Cold pressed meat, cake, stewed grapes.

22. BREAKFAST — Plain bread, fried fish, corn dodgers, tomatoes. DINNER—
Baked or boiled fish, whole boiled potatoes, tomatoes, creamed cabbage ; mo-
lasses pudding, cake. SUPPER — Dried beef frizzled, buns, baked apples. ,

23. BREAKFAST — Graham bread, mutton chops, fried potatoes. DINNER —
Broiled steak, Heidelberg cabbage, turnips, pickles ; cocoanut pudding, choc-
olate cake, grapes. SUPPER — Beefsteak toast, mush and milk, light biscuit,
baked pears.

24. Sunday. BREAKFAST — Fried oysters, fried mush, poached eggs. DINNER
— Roast wild ducks, grape or plum jelly, mashed potatoes, tomatoes, Lima
beans ; sliced peaches, ice cream, cake, grapes. SUPPER — Sliced duck, sliced
tomatoes, sponge cake, jelly.

25. BREAKFAST — Corn cakes, broiled ham, tomatoes or potatoes. DINNER—
Roasted beef with potatoes, turnips, plain rice boiled ; sago pudding, cake.
SUPPER — Cold sliced beef, bread, butter, apple sauce.

26. BREAKFAST — Rice cakes, broiled steak, fried potatoes. DINNER— Meat

400 A YEARS SILL OF FARE.

pie, Lima beans, stuffed cabbage salad; molasses pudding, cake. SUPPER —
Sardines, dry toast, baked appk-.

27. r.REAKKAsr— Hash of mutton, Sally Lunn, fried onions. DINNER —
Breaded chicken, haked sweet potatoes, tomatoes; baked quinces, cake.
SUPPER — Cold presskd meal, rolls, tried apples.

28. BREAKFAST — Hot rolls, veal cutlets, fried sweet potatoes. DINNER — Rag-
out of beef, potatoes, turnips, tomatoes baked; Italian cream, cake, fruit.
SUPPER — Dried beef chipped, preserves with whipped cream.

2!>. BREAKFAST — Corn cakes, broiled bacon, omelette. DINNER — Baked or
boiled fish, whole potatoes, creamed cabbage, tomatoes, beets; boiled Indian
pudding with sauce, cake. SUPPER — Bologna sausage, rusk toasted hot.
quince jelly.

30. BREAKFAST — Fruit, rolls, broiled mutton chop, potato croquettes. DIN-
NKR — Broiled steak, Saturday bean soup, potatoes, turnips and carrots,
pickles ; warm apple pie, fruit cake. SUPPER — Hot biscuit, cold tongue, fried
apples, tea cakes.

31. Sunday. BREAKFAST — Baked beans, Boston brown bread, baked apples.
DINNER — Stewed oysters, roast veal with sweet potatoes, apple sauce, tomatoes,
cabbage salad ; cold apple pie, jelly cake, grapes and apples. SUPPER — Toasted
muffins, sliced veal, bananas.

BILL OF FARE FOR NOVEMBER.

1. BREAKFAST — Biscuit, croquettes of veal, breakfast hominy. DINNER—
Veal stew, turnips, beets ; baked apples with cream, cake. SUPPER — Cold bis-
cuit, bread and milk, fried apples.

2. BREAKFAST — Graham gems, fried liver, fried cabbage, raw potatoes fried.
DINNER — Baked chicken with potatoes and parsnips, mashed turnips, celery ;
apple dumplings with sauce, cake. SUPPER — Light biscuit, cold sliced chick-
en, corn starch blanc mange with jelly.

3. BREAKFAST — Breakfast wheat, chicken croquettes, plain bread. DINNER
— Boiled leg of mutton with soup, macaroni with cheese, boiled cauliflower,
whole boiled potatoes, slaw ; baked custard, jelly cake. SUPPER — Biscuit,
dried beef frizzled, hot short cake, jam.

4. BREAKFAST — Corn muffins, broiled liver, hominy. DINNER — Veal pot
pie, escaloped oysters, celery, slaw; tapioca cream, cake. SUPPER — Toasted
muffins, sliced tongue, rusk, stewed pears.

5. BREAKFAST — Buttered toast, poached eggs, warmed-over pot pie. DINNER
— Baked or boiled fish, mashed potatoes, tomato sauce, beets; custard pie,
cake. SUPPER — Light biscuit, cold pressed meat, bread and milk.

6. BREAKFAST— Bread puffs, croquettes of fish, potatoes. DINNER — Larded
liver, mashed potatoes, delicate cabbage ; rice pudding, cake. SUPPER — Cold
biscuit, apple fritters with sugar, tea cakes.

7. Sunday. BREAKFAST — Cream toast, fried chickens, escaloped eggs. DIN-
NER—Roast wild goose with apple sauce, celery, turnips, sweet potatoes;
pumpkin pie, cake. SUPPER — Tea rolls, cold sliced goose, gelatine blanc

mange.

8. BREAKFAST — Corn cake, broiled mutton chops, hominy. DINNER — Roast
beef with potatoes, potatoes, turnips, cabbage salad ; lemon pie, farina pud-
ding, cake. SUPPER — Cold roast beef, bread fritters, honey.

9. BREAKFAST— Sally Lunn, breakfast stew, fried potatoes. DINNER— Stewed
beef, mashed boiled onions, mashed potatoes, Lima beans, jelly ; rice apples,
cake. SUPPER— Toasted Sally Lunn, sliced cold beef, fried apples, rusk.

10. BREAKFAST— Buttered toast, fried pork steak, potato cakes, tomatoes.
DINNER — Boiled chicken with soup, plain rice, whole potatoes, slaw ; apple
dumplings, cake. SUPPER — Cold chicken, rice fritters, tea cakes.

11. BREAKFAST— Waffles, broiled steak, fried potatoes. DINNER— Toad-in-
the-hole, whole potatoes, turnips, onion sauce ; cream pie, cake. SUPPER—
Cold rolls, canned salmon, black caps.

A YEARS BILL OF FARE. 401

12. BREAKFAST — Fried mush, oyster fritters, plain bread. DINNER — Baked
or boiled fish, mashed potatoes, canned peas, tomatoes, grape jelly ; cottage
pudding with sauce. SUPPER — Eolls, cold mutton sliced, rice fritters, jelly
and cake.

13. BREAKFAST — Hot rolls, croquettes of fish, potato cakes. DINNER — Eco-
nomical soup ; Estelle pudding, cake. SUPPER — Cold rolls, soused beef, stewed
fruit, tea cakes.

14. XuH'f't.f. BREAKFAST — Oyster omelet, vegetable hash, baked apples, pota-
toes. DINNER — Stewed oysters, roast wild duck, mashed potatoes, boiled
onions, celery; Charlotte russe, fruit cake. SUPPER — Cold duck sliced, light-
biscuit, grapes, sponge cake, currant jeliy.

15. BREAKFAST — Cream toast, broiled pork, potato cakes. DINNER — Ron-t
beef, sweet potatoes, boiled turnips, chicken salad; economical pudding. SUP-
PER— Oatmeal mush, cold roast beef, cranberry tarts, cake.

16. BREAKFAST — Graham bread, croquettes of duck, potatoes. DINNER —
Spiced beef tongue, baked potatoes, macaroni with cheese ; grapes, cake.
SUPPER — Toasted Graham bread, cold tongue, baked pears.

17. BREAKFAST — Batter cakes, broiled mutton chops, potatoes. DINNER —
Oyster pie, baked sweet potatoes, diced turnips, celery; apple pie with
whipped cream. SUPPER — Cold rolls, chipped beef, custard cakes, mar-
malade.

18. BREAKFAST — Waffles, hash, fried sweet potatoes. DINNER — Brown stew,
baked potatoes, plain rice, slaw; pumpkin pie, cake. SUPPER — Cold sliced
beef, short cake, jam.

19. BREAKFAST — Corn batter cakes, broiled sausage, hominy. DINNER — Tur-
bot, mashed potatoes, turnips, Heidelberg cabbage ; prune whip, cake. SUP-
PER— Light biscuit, bologna sausage, baked quinces.

20. BREAKFAST — Graham gems, veal cutlets, potatoes. DINNER — Chicken pot
pie ; warm apple pie, cake. SUPPER — 'Toasted gems, dried beef, baked apples.

21. Suiidai/. BREAKFAST — Cream toast, broiled oysters with pork, fried raw
potatoes. DINNER — Stewed oysters, roast goose, Texas baked potatoes, boiled
onions, cranberry sauce, celery; peach pie, jelly cake. SUPPER — Cold bis-
cuit, sliced goose, grapes, cakes.

22. BREAKFAST — Breakfast wheat, broiled steak, potatoes, plain bread. DIN-
NER— Roast goose warmed over, baked potatoes, macaroni with cheese; grape
pie, cake. SUPPER— Buttered oast, cold sliced goose, fried apples, rusk.

23. BREAKFAST — Corn gems, fried liver, beefsteak, potatoes. DINNER — Roast
pork with sweet potatoes or parsnips, tomatoes, beets, apple sauce ; bread and
fruit pudding, cake. SUPPER — Toasted gems, dried beef, canned fruit.

24. BREAKFAST — Pates of pork, fried sweet potatoes, plain bread. DIN-
NER— Beef a la mode, steamed potatoes, Heidelberg cabbage, beets, plain rice;
cocoanut pudding, cake. SUPPER — Cold meat, rice fritters, baked apples.

25. Tkanksyiviny dfuj. BREAKFAST — Grapes, oatmeal with cream, panned
oysters with toast, hot rolls, broiled mutton chops, raw potatoes fried.
flannel cakes with maple syrup or honey. DINNER — Turtle, chicken, ' o"
oyster soup, baked fish if large an.d fresh, or stewed if canned (cod, hal-
ibut, or salmon.) mashed potatoes, celery, roast turkey, baked sweet pota-
toes. Lima beans, stewed tomatoes, onions, beets, cranberry sauce, cabK
salad, green pickles; pumpkin pie, mince pie, plum pudding, ici-cream. a^-
sorted cakes, oranges and grapes, nuts. SUPPER— Light biscuit, shaved cold
turkey, currant jelly, cheese sandwiches, tea cakes, apples and jelly.

26. BREAKFAST — Buttered toast, turkey hash or croquettes of meat and
vegetables. DINNER— Escaloped turkey, turnips, beets, potatoes, slaw, corn
starch pudding, cakes. SUPPER— Light biscuit, cold turkey, cranberry sauce,
Welsh rarebit.

27. BREAKFAST — Corn bread, broiled spare ribs, potatoes. DINNER— Turkey
sou}), venison steak, potatoes a la pancake, carrots, boiled beets; custard
pie, cake. SUPPER— Cold rolls, cold tongue, mush and milk.

28. Sunday. BREAKFAST— Graham gems, veal cutlets, omelet, DINNER—

402 A YEARS BILL OF FARE.

Oyster roll, cold sliced tongue, turnips mashed, baked sweet potatoes, cel-
ery ; pumpkin pie, grapes, cake. * SUPPER — Light biscuit, cold tongue, cur-
rant jelly, cake.

29. BREAKFAST — Buttered toast, fried venison, fried sweet potatoes. DIN-
NER— Roast mutton, baked potatoes, baked turnips, plum jelly; grapes,
•chocolate cake. SUPPER — Light biscuit, sliced mutton, doughnuts,

30. BREAKFAST — Hot rolls, mutton croquettes, potatoes. DINNER — Boiled
corned beef with turnips and potatoes, pickled beets. Chili sauce; peach
roll. SUPPER — Cold rolls, sliced corn beef, baked apples, rusk.

BILL OF FARE FOR DECEMBER.

1. BREAKFAST — Corn batter cakes, devilled oysters, fried potatoes. DIN-
NER— Chicken pie with oysters, canned Lima beans, cabbage salad ; pump-
kin pie. cake, SUPPER — Hot tea rolls, bologna sausage, canned fruit, cake.

2. BREAKFAST — Buckwheat cakes, sausage, croquettes of hominy. DINNER —
Veal pot-pie, canned tomatoes, apple sauce ; eggless plum pudding, jelly cake.
SUPPER — Biscuits, frizzled beef, fried apples, cake.

3. BREAKFAST — Waffles, broiled steak, omelet. DINNER — Stewed fish,
mashed potatoes, celery, turnips ; baked apple dumplings with solid sauce,
cake. SUPPER — Toast, pressed meat, cream fritters, apple jelly.

4. BREAKFAST — Graham bread, broiled spare ribs, fried raw potatoes. DIN-
NER— Broiled beefsteak, Heidelberg cabbage, potato souffle, turnips, celery;
molasses pudding, cake. SUPPER — Toasted Graham bread, cold tongue, float-
ing island.

5. Sunday. BREAKFAST — Flannel cakes, beefsteak toast, potato cakes. DIN-?
NER — Roast haunch of venison, mashed potatoes, tomatoes, apple sauce, cel-
-ery ; fig pudding with lemon sauce, cake. SUPPER — Tea buns, cold venison,
canned fruit, lady fingers.

6. BREAKFAST — Cream toast, fricatelli, potato cakes. DINNER — Baked veal,
potatoes, plain boiled rice ; peach roll, cake. SUPPER — Cold veal sliced, but-
tered, toast jelly and cake.

7. BREAKFAST — Sally Lunn, veal patties, corn dodgers. DINNER — Veal pie,
carrots, boiled beets ; crumb pie, cake. SUPPER — Toasted Sally Lunn, baked
apples and buns.

8. BREAKFAST — Corn muffins, breaded veal, cutlets, Saratoga potatoes. DIN-
NER— Stewed oysters, roast mutton with potatoes, tomatoes, celery ; pine-
apple ice-cream, jelly cake. SUPPER — Toasted muffins, cold mutton sliced,
apple croutes.

9. BREAKFAST — Hot rolls, cracked wheat, breakfast stew. DINNER — Roast
quails, baked potatoes, Lima beans, celery ; pumpkin pie, cake. SUPPER —
Cold rolls, cold tongue sliced, baked apples, tea cakes.

10. BREAKFAST — Buckwheat cakes, smoked sausage broiled, hominy croe
quettes. DINNER — Baked or boiled fish, mashed potatoes, squash, cabbag-
salad ; hot peach pie wih cream, cake. SUPPER — Light biscuit, oyster
steamed, canned fruit with cake.

11. BREAKFAST — Buckwheat cakes, rabbit stewed, potato cakes. DINNER —
Chicken fricassee, baked potatoes, baked turnips ; cottage pudding with sauce,
cake. SUPPER — French rolls, Welsh rarebit, jam.

12. Sunday. BREAKFAST — Muffins, broiled spare ribs, fried potatoes. DIN-
NER— Roast turkey garnished with fried oysters, mashed potatoes, turnips,
cranberry sauce, celery, English carrot pudding. SUPPER — Light biscuit, cold
turkey, jelly and cake.

13. BREAKFAST — Buttered toast, fried apples, cold turkey broiled. DIN-
NER— Roast turkey warmed over, potatoes whole, canned corn ; canned fruit
and cream. SUPPER — Cold turkey, mush and milk, buns, jam.

14. BREAKFAST — Plain bread, fried corn, mush, breakfast bacon, fried
cabbage. DINNER — Roast beef with potatoes, canned tomatoes, creamed cab-

A TEAR'S BILL OF FARE. 403

bage, mince pie, cake. SUPPER — Hot short cake, boiled oysters on the half
shell, tea rolls, canned fruit.

15. BREAKFAST — Crumb griddle cakes, breakfast stew, fried potatoes. DIN-
NER— Boiled corned beef with turnips, potatoes and cabbage; baked apple
dumplings with sauce, cake. SUPPER — Biscuit, cold beef, canned cherries.

16. BREAKFAST — Graham rolls, croquettes of codfish with potatoe. DIN-
NER— Baked chickens with parsnips, mashed potatoes, celery, currant jelly ;
preserves with whipped cream. SUPPER — Plain bread, cold chicken, toasted
rusk, jelly.

17. BREAKFAST — Cream toast, broiled steak, potatoes. DINNER — Steamed
fish, steamed potatoes, celery, Lima beans, stewed tomato ; mince pie. SUP-
PER— Cold rolls, chicken pates, baked apples.

18. BREAKFAST — Waffles, croquettes of fish, fried potatoes. DINNER — Sat-
urday bean soup, broiled venison steak, mashed potatoes, beets; vinegar pie,
cake. SUPPER — Toast, cold ham, buns, jelly.

19. Sunday. BREAKFAST — Buttered toast, broiled oysters, potato cakes, fried
parsnips. DINNER — Roast domestic ducks, mashed potatoes and turnips,
boiled onions, celery sauce, plum jelly ; fig pudding with lemon sauce, cake.
SUPPER — Tea rolls, salmi of duck, apple croutes.

20. BREAKFAST — Corn batter cakes, broiled bacon, potatoes. DINNER — Roast
spare rib, baked potatoes, salsify, cabbage salad ;plain Indian pudding with
sauce. SUPPER — Biscuit, cold pressed meat, sliced apples.

21. BREAKFAST — Johnny cake, sausage, hominy croquettes. DINNER — •
Roast rabbits, baked potatoes, slaw; apple meringue pie, jelly cake. SUP-
PER— Light biscuit, dried beef frizzled.

22. BREAKFAST — Fried pork steak, fried raw potatoes, fried cabbage. DIN-
NER— Venison roast with potatoes, boiled onions, plum jelly ; chocolate pud-
ding, cake. SUPPER — Sliced venison with jelly, sweet wafers, canned fruit.

23. BREAKFAST — Breakfast stew of cold venison, fried potatoes, Indian pan-
cakes. DINNER — Spanish pot-pie, canned tomatoes; starch pudding. SUP-
PER— Graham mush and milk and jam.

24. BREAKFAST — Sally Lunn, broiled beefsteak, potatoes a la Lyonnaise, bread
cakes with syrup. DINNER — Chicken soup, chicken dressed with parsley and
egg sauce, potatoes, salsify, slaw ; hot apple pie with cream. SUPPER — Cold
chicken, French rolls, apple sauce.

25. Christmas. BREAKFAST — Grapes and bananas, broiled oysters on toast,
•waffles with honey. DINNER — Raw oysters served with sliced lemon : turtle
soup ; baked fresh fish ; roast turkey garnished with fried oysters, mashed
potatoes, Lima beans, pickled beets, mayonaise of chicken salad, celery, cran-
berry sauce; Christmas plum pudding with rich sauce; mince pie, sponge
and lady cake mixed, fruit and nuts. SUPPER OR LUNCHEON — Curried oys-
ters, Vienna rolls, slaw, apple trifle with whipped cream, lady fingers, cake.

26. Sunday. BREAKFAST — Corn muffins, oysters in shell, croquettes of tur-
key, potato rissoles. DINNER — Turkey soup, quail on toast, walled oysters,
boiled onions, celery and slaw ; ice-cream, cake. SUPPER — Bread and milk,
lemon fritters with sugar, rusk.

27. BREAKFAST — Buckwheat cakes, broiled spare ribs or sausage, pates of
turkey hot with gravy, horniny. DINNER — Escaloped turkey, baked pota-
toes, canned corn ; mince pie, cakes. SUPPER — Biscuit, cold tongue, cakes.

28. BREAKFAST — Hot rolls, fried liver, oyster omelet. DINNER — Oyster soup,
roast pig (garnished with boquettes of beets, carrots and green picklea
carved), whole steamed potatoes, parsnips, beets, macaroni with cheese ;
peach pie with cream. SUPPER — Cold rolls.sliced tongue, apple croutes, cake.

29. BREAKFAST— Cream toast, veal, sweet breads, potatoes " fried whole."
DINNER — Mutton soup, mutton dressed with caper sauce, baked potatoes,
canned peas, celery, cranberry jelly; cocoanut pudding, cake. SUPPER — Cold
mutton, short cake with jam.

30. BREAKFAST — Graham gems, broiled veal cutlets, fried potatoes. DIN*
HER — Roast stuffed chicken, mashed potatoes, salsify, canned corn, currant

404 A YEARS BILL OF FARE.

jelly, celery; prairie plum pudding. SUPPER — Raw oysters, French rolls,
jellied chicken, grape jelly, assorted cakes.

31. liiniAKr AST — Fried oysters, potatoes a la Duchesse, waffles with maple
syrup, linked apples. ]>INNER — Boiled fish with Hollandaise sauce, steamed
potatoes, canned tomatoes, canned succotash; queen of puddings. SUPPER —
Fricasseed oysters, slaw, celery, wattles and honey, canned pears.

NOTK. — Observe that these bills of fare are made with ( ivi< -rence to the ordinary

routine of the week in the kitchen, the meals for each day being planned to save labor
and fuel, and to interfere as little as possible with the special work of the day. Thus
Monday's bill of fare will not fit any other day of the week, if Monday is set apart as
washing day. The housekeeper should aim "at variety on successive meals rather
than in the same meal, remembering that a few dishes d a; ntiiy cooked and served make
a far more attractive dinner than many dishes less perfectly cooked and served.

ADDITIONAL BILLS OF FARE.

NEW YEAR'S TABLE. — When receiving calls on New Year's day, the table
should be handsomely arranged and decorated, and provided with rather
substantial dishes, such as would suit the taste of gentlemen. Too great
profusion, especially of cakes, confectionery, and ices, is out of taste. Selec-
tions may be made from the following : Escaloped oysters ; cold tongue,
turkey, chicken, and ham, pressed meats, boned turkey, jellied chicken;
sandwiches or wedding sandwich rolls; pickled oysters, chicken and lobster
salads, cold slaw garnished with fried oysters ; bottled pickles, French or
Spanish pickles; jellies; charlotte-russe, ice-creams, ices; two large hand-
some cakes for decoration of table, and one or two baskets of mixed cake,
fruit, layer, and sponge cake predominating ; fruits ; nuts ; coffee, chocolate
•with whipped cream, lemonade.

REFRESHMENTS. — For small evening parties, sociables, receptions, etc.,
where the refreshments are handed round or are served on a sideboard, and
are of a simple character, every thing should be excellent in the highest
degree, delicately prepared, and attractively served. Sandwiches and coffee,
chocolate or tea, a variety of nice cake, jellies, ice-cream or ices, and fruits
are appropriate. For a more pretentious occasion, a simple table prettily
decorated with flowers, and set with fruit, lobster salad, chicken croquettes,
pickled oysters, and one or two kinds of ice-creani and cake, and coffee and
tea is quite enough.

REFRESHMENTS FOR TWENTY. — For a company of twenty allow one gallon
oysters, four chickens and eight bunches of celery for chicken salad, fifty
sandwiches, one gallon of ice-cream, two molds charlotte-russe, two quarts
of lemon jelly, one light and one dark fruit cake, two layer cakes, and one
white or sponge cake; for coffee use one and a half pints ground coffee and
one gallon of water; fruit cake especially, and, indeed, all rich cake, should
be cut in thin slices with a keen-edged knife ; a small piece of each variety is
always preferred to a plate overloaded with one or two kinds.

REFRESHMENTS FOR A HUNDRED. — For a larger company of a hundred the
refreshments maybe more elaborate: Two gallons of pickled oysters; two
large dishes of lobster salad; two small hams boiled and sliced cold, five cold
tongues sliced thin, twelve chickens jellied or pressed, each dish garnished
with sprigs of parsley, slices of lemon and red beets, or curled leaves of
celery, or the tender center leaves of lettuce ; two gallons of bottled pickles
or a gallon and a half of home-made ; twelve dozen biscuit sandwiches ; five
quarts jelly, four gallons ice-cream ; fifteen large cakes, to be made from
recipes for rich fruit, delicate, layer, and sponge cakes; twelve dozen ^each of
almond macaroons and variety puffs; four large dishes of mixed fruits; five
pounds roasted coffee and five gallons water, which should be served at the
beginning, and six gallons of iced lemonade to serve at the close.

REFRESHMENTS FOR ONE HUNDRED AND SEVENTY-FIVE. — Six gallons oys-
ters; three small hams, five large turkeys, ten tongues; six chickens and
twelve bunches of celery for salad; three gallons pickles; seventeen dozen

BILLS OF FARE. 405"

buns-, twelve loaves bread made in wedding sandwich rolls or in plain sand-
wiches; twenty-two large cakes; fifteen dozen large oranges sliced, seventeen
dozen mernigues, ilfieen dozen pears, thirty pounds grapes ; seven gallons ice-
cream and four gallons lemon ice ; coffee made of twelve pints ground coffee
and eight gallons water; serve coffee at the beginning, and lemonade at the
close.

FOR THE PICNIC.

In the "Sunny South," picnics are in order as early as April, but in the
more northern latitudes should never be attempted before the latter part of
May or June, and September and October are the crowning months for them
around the northern lakes, where hunting and fishing give zest to the sports.
First, be up "at five o'clock in the morning," in order to have the chicken,
biscuit, etc., freshly baked. Provide two baskets, one for the provisions, and
the other for dishes and utensils, which should include the following: Table-
cloth and an oil-cloth to put under it, napkins, towels, plates, cups, forks, a
few knives and table-spoons, tea-spoons, sauce dishes, tin cups (or tumblers, if
the picnickers are of the over-fastidious variety); a tin bucket, for water, in
which a.bottle of cream, lemons, oranges, or other fruit may be carried to the
scene of action; another with an extra close cover, partly filled with made
chocolate, which may be readily reheated by setting in an old tin pail or pan
in which water is kept boiling a la custard-kettle; a frying-pan; a coffee-pot,
•with the amount of prepared coffee needed tied in a coarse, white flannel
bag; a tea-pot, with tea in a neat paper package; tin boxes of salt, pepper,
and sugar; a tin box for butter (if carried) placed next to block of ice, which
should be well wrapped with a blanket and put in a shady corner of the pic-
nic wagon. For extra occasions, add a freezer filled with frozen cream, with
ice well packed around it, and heavily wrapped with carpeting. To pack the
basket, first put in plates, cups, and sauce dishes carefully with the tow-
els and napkins, and paper if needed; then add the rest, fitting them in
tightly, and covering all with the table-cloth, and over it the oil-cloth. Tie
the coffee and tea-pots, well wrapped up, and the frying-pan to the handles.
Pack provision basket as full as the law allows, or as the nature of the occa-
sion and the elasticity of the appetites demand.

The following bills of fare may be picked to pieces and recombined to suit
tastes and occasions :

SPRING PICNICS. — Cold roast chicken ; ham broiled on coals ; fish fried or
broiled; sardines; tongue; hard boiled eggs; eggs to be fried or scrambled;
Boston corn bread ; buttered rolls ; ham sandwiches prepared with grated
ham ; orange marmalade ; canned peaches ; watermelon and beet sweet-
pickles ; euchered plums; variety or bottled pickles; chow-chow; quince
or plum jelly; raspberry or other jams; Scotch fruit, rolled jelly, chocolate,
Minnehaha, old-fashioned loaf, and marble cake ; coffee, chocolate, tea; cream
and sugar; salt and pepper; oranges.

SUMMER PICNICS. — Cold baked or broiled chicken ; cold boiled ham ;
pickled salmon; cold veal loaf; Parker House rolls; light bread; box of
butter; green corn boiled or roasted; new potatoes; sliced tomatoes; sliced
cucumbers; French and Spanish pickles; peach and pear sweet-pickles;
lemon or orange jelly; strawberries, raspberries, or blackberries ; lemonade;
soda-beer or raspberry vinegar; coffee and tea; ice-cream; lemon or straw-
berry-ice ; sponge, white, Buckeye, or lemon cake ; watermelon, muskmelon,
nutmeg-melon.

FALL PICNICS. — Broiled prairie chicken; fish chowder; clam chowder;
clams roasted or fried; beef omelet; cold veal roast; sardines; cold roast
chicken; pot of pork and beans; rusk, Minnesota rolls, Boston brown bread;
potatoes, Irish or sweet, roasted in ashes; egg sandwiches (hard-boiled eggs,
sliced, sprinkled with pepper and salt, and put between buttered bread);
mangoes ; piccalilli ; Chili sauce ; quince marmalade ; baked apples ; musk
and nutmeg-melon; crab apple jelly; grape jelly; black, orange, velvet,
sponge, and three-ply cake ; combination pie.

FRAGMENTS.

Mother's hash does n't taste of soap grease, rancid butter, spoiled cheese,
raw flour, boarding-house skillets, hotel coffee, garden garlics, bologna sau-
sage, or cayenne pepper; neither is it stewed and simmered and simmered
and stewed, but is made so nicely, seasoned so delicately, and heated through
so quickly, that the only trouble is, "there is never enough to go round."
Cold meat of any kind will do, but corned beef is best ; always remove all
surplus fat and bits of gristle, season with salt and pepper, chop fine, and to
one-third of meat add two-thirds of chopped cold boiled potato, and one
onion chopped very fine ; place in the dripping-pan, dredge with a little
flour, and pour in at the side of the pan enough water to come up level with
the hash, place in oven, and do not stir; when the flour is a light-brown, and
has formed a sort of crust, take out. add a lump of butter, stir it through
several times, and you will have a delicious hash. Or, by cooking longer, it
may be made of cold raw potatoes, which peel, slice, and let lie in salt and
water a half hour before chopping. If of meat and potatoes, always use the
proportions given above, and before chopping, season with pepper and salt,
and a chopped onion if you like (if onions are not to be had, take them out
of pickle jar), place in hot skillet with just enough water to moisten, add a
little butter or some nice beef drippings, stir often until warmed through,
cover and let stand on a moderately hot part of the stove fifteen minutes.
When ready to dish, run the knife under and fold as you would an omelet,
and serve hot with tomato catsup. In making hash meats may be combined
if there is not enough of a kind. Do not make hash or any other dish greasy.
It is a mistaken idea to think that fat and butter in large quantities are
necessary to good cooking. Butter and oils may be melted without changing
their nature, but when cooked they become much more indigestible and
injurious to weak stomachs.

AFTER THANKSGIVING DINNER,

a most excellent hash may be made thus: Pick meat off turkey bones, shred
it in small bits, add dressing and pieces of light biscuit cut up fine, mix
together and put into dripping-pan, pour over any gravy that was left, add
water to thoroughly moisten, but not enough to make it sloppy ; place in a
hot oven for twenty minutes, and, when eaten, all will agree that the turkey
is better this time than it was at first; or warm the remnants of the turkey
over after the style of escaloped oysters (first a layer of bread-crumbs, then
minced turkey, and so on) ; or add an egg or two and make nice breakfast
croquettes. The common error in heating over meats of all kinds is pitting
(406)

FRAGMENTS. 407

into a cold skillet, and cooking a long time. This second cooking is more
properly only heating, and should be quickly done. All such dishes should
be served hot with some sort of tart jelly. Always save a can of currant
juice (after filling jelly cups and glasses), from which to make jelly in the
winter, and it will taste as fresh and delicious as when made in its season.

ALWAYS SAVE

all the currants, skimmings, pieces, etc., left after making jelly, place in a stone
jar, cover with soft water previously boiled to purify it, let stand several
days ; in the meantime, take your apple peelings, without the cores, and put
on in porcelain kettle, cover with water, boil twenty minutes, drain into a
large stone jar ; drain currants also into this jar, add all the rinsings from
your molasses jugs, all dribs of syrups, etc., and when jar is full, drain off
all that is clear into vinegar keg (where, of course, you have some good cider
vinegar to start with). If not sweet enough, add brown sugar or molasses1,
cover the bung-hole with a piece of coarse netting, and set in the sun or by
the kitchen stove. In making vinegar always remember to give it plenty oi
air, and it is better to have the cask or barrel (which should be of oak) only
half full, so that the air may pass over as large a surface as possible. Vine-
gar must also have plenty of material, such as sugar, molasses, etc., to work
upon. Never use alum or cream of tartar, as some advise, and never let your
Finegar freeze. Paint your barrel or cask if you wrould have it durable.
Company, sickness, or other circumstances may prevent making

SWEET PICKLES

in their season, but they can be prepared very nicely at any time, by taking
pear, peach, plum, or apple preserves, and pouring hot spiced vinegar over
them ; in a few days they will make a delightful relish. It very often hap-
pens in putting up cucumber pickles that you can only gather or buy a few
at a time ; these can be easily pickled in the following manner : Place in a
jar, sprinkle with salt, in the proportion of a pint salt to a peck cucumbers,
cover with boiling water, let stand twenty-four hours, drain, cover with
fresh hot water ; after another twenty-four hours, drain, place in a jar, and
cover with cold, not very strong vinegar ; continue to treat each mess in this
manner, using the two jars, one for scalding and the other as a final recep-
tacle for the pickles, until you have enough, when drain and cover with
boiling cider vinegar, add spices, and in a few days they will be ready for
use. Never throw away even

A CRUMB OF BREAD,

but save it and put with other pieces ; if you have a loaf about to mold, cnt
in thin slices, place all together in a dripping-pan and set in oven to dry>
and you will find that when pounded and rolled it will be very nice for
•dressing, stuffing, puddings, griddle-cakes, etc. When to be used for bread-
ing meats, etc., it must be made very fine. Keep in a covered box, or in a
paper bag tied securely and hung in a dry place. It is much more economi-
cal to prepare meats with a dressing of some kind, since they "go so much,
further. "

406 F£ A GUESTS.

SAUSAGE TOAST is made by scalding the sausages in boiling water, frying-
to light brown, chop fine, and spread on bits; of toast.

H \ M 1- \i.i.s. — < 'hop line, cold, conked ham ; add an egg for each person, aiul
a little flour: heat together, make into l>alh. and t'ry bro\vn in hot h,utter.

( '<>KN-Mr. \i, »'AKI-;. — Two-thirds cup hiitter, one cup sugar, three cgL's
beaten separately, t\vo and a lialf cups corn nu-al, one and a half of flour,
two of sweet milk, two tea-spoons civam tartar, one of soda.

PHILADELI'III \ Sri; APPLE. — Mix potatoes (or any cold vegetables) and meat,
turn into a skillet with meat gravy from previous day. Stir up until dry
and crisp, resembling a very dry hash ; serve in small deep dish.

To CLARIFY MOLASSES. — Heat over the tire and pour in one pint of swcr-t
milk to each gallon of molasses. The impurities rise in scum to the top,
which must be skimmed off before the boiling breaks it. Add the milk as
soon as placed over the fire, mixing it thoroughly with the mobiles.

CUCUMBER RELISH may be made of the large cucumbers. Pare and cut in
two. take out seeds, and grate, strain out most of the water, season highly
•with pepper and salt, add a little sugar, and as much vinegar as you. have
cucumbers ; put in small bottle and seal.

BEEFSTEAK TOAST. — Chop cold steak or tongue very fine, cook in a little
water, put in cream or milk, thicken, season with butter, salt, and pepper,
and pour it over slices of toast. Prepare boiled ham in the same way, adding
the yolk of an egg.

BREAKFAST PUFFS may be made on baking day, by taking up a little
dough, pulling out to thickness of doughnuts, cut* two and one-half inches
in length, drop in boiling lard, and fry like doughnuts; to be eaten with
butter like biscuit.

SHELLED ALMONDS are more economical for use in cakes. One poun-1
of unshelled almonds only makes six and one-half ounces or one coffe-cup-
ful when shelled, while the unshelled are generally only double the price,
and sometimes not that per pound.

MIXED SANDWICHES. — Chop fine, cold ham, tongue and chicken ; mix with
one pint of the meat half a cup melted butter, one table-spoon salad-oil, one
of mustard if desired, the yolk of a beaten egg, and a little pepper ; spread
on bread cut thin and buttered. Ham alone may be prepared in this way.

STEAK PUDDING. — Mix one quart flour, one pound suet (shredded fine\ a
little salt, and cold water to make stiff as for pie-crusfc, roll out half an inch
thick ; have steak (beef or mutton) well seasoned with pepper and salt, lay
them on the paste and roll it up. tie in a cloth, and boil three hours. Some
add a few oysters and a sliced onion to the steak.

MUTTON PIE AND TOMATOES. — Spread the bottom of a baking-dish with
"bread-crumbs, and fill with alternate layers of cold roast mutton, cut in thin
slices, and tomatoes, peeled and sliced ; season each layer with pepper, salt
and bits of butter. The last layer should be of tomatoes spread with bread-
crumbs. Bake three-quarters of an hour, and serve immediately.

LANCASHIRE PIE. — Take cold beef or veal, chop, and season as for hash;
have ready hot mashed potatoes seasoned as if for the table, and put in a
shallow baking-dish first a layer of meat, then a layer of potatoes, and so on,
till dish is heaping full ; smooth over top of potatoes, and make little holes
in which place bits of butter; bake until a nice brown.

BREAD-CRUMBS FOR PASTRY. — Many puddings that are commonly baked in
a crust, such as cocoa-nut, potato, apple, and lemon, are equally as good and
more wholesome, made by strewing grated bread-crumbs over a buttered
pie-plate or pudding-dish to the usual depth of crust ; pour in the pudding,
strew another layer of bread-crumbs over the top, and bake.

SQUAB PIE. — Trim a deep dish with paste as for chicken pie. put in a layer
of sliced sour apples, season with sugar and spice ; add a layer of fresh, rather
lean pork, sliced thin, seasoned with salt and pepper; and thus place alter-
nate layers of apple and pork until the dish is nearly full ; put in a little
•water and cover with paste ; bake slowly until thoroughly done.

FRAGMENTS. 409

MARSH MALLOW PASTE. — Dissolve one pound of clean gum arable in one
•quart of water; strain, add one pound of refined sugar, and place over the
fire, stirring continually until the sugar is dissolved and the mixture has be-
•coine the consistency of honey. Next, add gradually the whites of eight
•eggs well beaten, stirring the mixture all the time, until it loses its sticki-
ness and does not adhere to the ringers when touched. The mass may now
be poured out into a pan or box. slightly dusted with starch, and when cool
•divided, into small squares.

APPLE CROUTES. — Pare, halve and core good smooth apples, cut slices of
bread, without crust, to fit the fiat side of each half apple; dust the apple all
over with sugar, a little nutmeg or cinnamon, arrange these or. the slices of
bread in a pie plate, bake in a moderate oven. The apples will retain their
-hape, and if peeled with care or carved lightly in shells or other fanciful
designs make a very presentable dish for tea or a hasty lunch, beside being
simple and healthy.

ECONOMICAL IXPIAX PUDDIXG. — Scald one quart of sweet milk, into it stir
five rounded tablespoons Indian meal, one teacup brown sugar or five table-
spoons molasses, one teaspoon ginger, and a little salt; put in moderate oven
to bake, and in half an hour stir in one cup cold rich milk; bake two hours.
This is much improved by adding a teacup of raisins when the cold milk is
added. Serve with cream or hot sauce.

SOUSED BEEF left after soup. Cut the meat and bristle off bone in small
pieces, salt, pepper and spice with mace, and pour over it hot vinegar, or an
-equal quantity of water and strong vinegar will be better. Good for supper;
may be warmed over for breakfast.

Ax ECONOMICAL DISH. — Season mashed potatoes with salt, pepper, butter
.and cream: place a layer in a pie dish; upon this place a layer of cold
meat or fish, finely chopped, then alternate until dish is full; then strew
bread crumbs over top and bake brown.

To REGULATE TIME ix COOKERY. — Mutton — A leg of eight pounds will re-

• -quire two hours and a half; a chine or saddle of ten or eleven pounds, two

hours and and a half; a shoulder of seven pounds, one hour and a half ; a.

loin of seven pounds, one hour and three-quarters ; a neck and breast, about

the same time as a loin.

Beef— The sirloin of fifteen pounds, from three hours and three-quarters to
four hours ; ribs of beef, from fifteen to twenty pounds, will take three hours
to three hours and a half.

Vt-al — A fillet, from twelve to sixteen pounds, will take from four to five
hours, at a good fire ; a loinT upon the average, will take three hours ; a
.shoulder, from three hours to three hours and a half; a neck, two hours; a
breast, from an hour and a half to two hours.

Liiinb — Hind-quarter of eight pounds will take from an hour and three-
quarters to two hours; fore-quarter of ten pounds, about two hours; leg of
five pounds, from an hour and a quarter to an hour and a half; shoulder or
breast, with a quick fire, an hour.

Pork — A leg of eight pounds will require about three hours; griskin, an
hour and a half; a spare-rib of eight or nine pounds will take from two hours
and a half to three hours to roast it thoroughly; a bald spaiv-rib of eight
pounds. -an hour and a quarter; a loin of five pounds, if very fat. from two
hours to two hours and a half; a sucking pig, of three weeks old, about an
.hour and a half.

Pon'tfi; — A very large turkey will require about three hours; one of ten
pounds, t\vo hours ; a small one an hour and a half.

A full-grown fowl, an hour and a half; a moderate sized one, an hour and
a quarter.

A pullet, from half an hour to forty minutes.

A goose full-grown, two hours.

A duck, full size, from an hour and a quarter to one hour and three
quarters.

410 FRAGMENTS.

Venison — A buck haunch which weighs from twenty to twenty-five pounds
will take about four hours and a half roasting ; one from twelve to eighteen
pounds, will take three hours and a quarter.

A LUNCH DISH. — Chop the lean of cold roast beef or steak very fine, sep-
arating it first from all the fat; nearly fill a pudding dish with cold boiled or
baked macaroni ; in the center put chopped beef, carefully flavored with
salt, pepper, thyme, and, if to your taste, a little liquor poured off from
canned tomatoes. Pour sour stock or gravy over beef and macaroni, cover
with bread crumbs, over which pour two tablespoonfuls of melted butter,
and bake half an hour.

SOYER'S RECEIPT FOR COOKING EGGS. — Take two or three large onions, slice-
them very thin, and fry till a nice brown. Have ready three or four hard-
boiled eggs cut in slices, and a cupful of nice gravy, with a little flour of ar-
rowroot mixed with it ; add the eggs to the onions, then pour in the gravy,
and stir in all till the gravy has thickened, Serve very hot. If a white in-
stead of a brown dish is wished for, the onions must be stewed in butter, and
the sauce made of veal broth mixed with a little milk and flour. Pepper
and salt to taste.

ASPIC JELLY. — To three pints of clear stock (that made from knuckle of
veal is good) add two ounces of gelatine that has been softened in cold
water. Beat up the whites and shells of two eggs and one yolk; add them
to the stock, and put into a saucepan, with a tablespoonful of catsup, one of
vinegar, and a teaspoonful each of savory, thyme, marjoram and parsley,
and a smaller quantity of mace, cloves, allspice, white pepper and salt,
and one wineglass of wine. Set it over a slow fire, stirring till it boils ;
let it cook slowly for a few minutes, giving it constant attention ; then
set it aside to settle; strain it through a coarse cloth or a fine sieve, and
set it away to harden. It should be perfectly clear, and may be cut into
blocks or dice for garnish, or cut into thin slices and alternated with
slices of ham or beef, or it may be melted and poured upon chopped chicken
in a mold. There are many other ways in which it may be useful and orna-
mental. It is very nourishing, and generally very acceptable to sick per-
sons, especially if given to them in small quantities ice-cold.

To MAKE KITCHEN VEGETABLES TENDER. — When peas, beans, etc., do not
boil easily, it has usually been imputed to the coldness of the season, or
the rains. This peculiar notion is erroneous. The difficulty of boiling
them soft arises from an excess of gypsum imbibed during their growth. To
correct this, throw a small quantity of carbonate of soda (common baking
soda) into the pot along with the vegetables.

To KEEP CHEESE MOIST. — Many housekeepers complain that their cheese
becomes dry, and some use a kind of bell-glass to put their cheese in. A
very simple expedient will keep cheese in the best condition. Take a linen
cloth, or cheese cloth, dip it in wrhite wine, squeeze out excess of wine, and
wrap up the cheese in it. By doing this the cheese is not only kept moist,
but its flavor is improved.

To CLEAN VEGETABLES OF INSECTS. — Make a strong brine of one pound and
a half of salt to one gallon of water, into this place the vegetables with the
stalk ends uppermost, for two or three hours ; this will destroy all the in-
sects which cluster in the leaves, and they wTill fall out and sink to the bot-
tom of the water.

To DRESS SALT MACKEREL. — Take mackerel from the salt, and lay them in-
Bide downward in a pan of cold water for two or three days; change the
water once or twice, and scrape the fish clean without breaking it. When*
fresh enough, wipe one dry and hang it in a cool place ; then fry or broil ; or
lay one in a shallow pan, the inside of the fish down; cover it with hot
water, and set it over a gentle fire or in an oven for twelve or fifteen
minutes; then pour off the water, turn the fish, put bits of butter in the
|jan, and over the fish sprinkle pepper, then let it fry for five minutes, then
dish it.

FRAGMENTS. 411-

SCRAPPLE. — It is composed of the head-meat, trimmings of the hams and
shoulders, flitch, smaller parts of the chine, the heart, part of the liver and
the skin off the parts intended for lard and sausage. The spleen, kidneys and
cracklings are used by some and rejected by others. The feet and ears may
also be used. The head is split between the jaws, and after the tongue is
taken out it is split through the middle the other way. Cut off one or two
inches of the snout and take off the jaw-bone and nasal cavities as far as
the teeth extend, and cut across at the eye and also at the opening of the ear.
The meat may then be cleaned put evenly. Put the head meat into the boiler
.after putting in water to cover it, add the rest of the meat in a quarter of an
hour. The meat must be boiled until it will readily separate from the
bones; (the skins should be boiled separately as they take a long time to
boil); then taken from the liquid, the bones removed and the meat chopped
fine. Strain the liquid to get out the small bones, and add to it enough
water to make five parts liquid to three of meat. Set the liquid to boiling,
and as soon as it commences stir in meal and boil fifteen or twenty minutes,
stirring all the time. Make a moderately thick mush, then put in meat, mix-
ing thoroughly and season to taste. It takes about as much meal as meat,
but no buckwheat nor flour. The Indian meal must be ground fine, of new
corn, well dried before grinding. The meat must be very finely chopped.
Put away in tin pans or earthern pots in cold place. Unless kept very
•cold, it will not keep many weeks, but its popularity generally keeps it from
spoiling. It is be fried for the table, and eaten hot, of course. Those who
are unacquainted writh this dish, and many of our readers are, should give
it a trial.

DRIED PUMPKIN. — Take ripe pumpkins, cut into small pieces, stew soft,
mash and strain through a colander, as if for making pies. Spread this
pulp on plates, in layers some half an inch thick ; dry it in a stove oven,
'which should be kept at so low a temperature as not to scorch it. In about
a day it will become dry and crisp. The sheets thus made can be stowed
away in a dry place, and are always ready for use, cither for pies or stew-
ing. On going to use, soak portions of the article in a little milk over night,
•when it will return to as delicious a pulp as if made of a pumpkin when
•fresh.

PLAIN BOILED INDIAN PUDDING. — Scald one and a half pints Indian meal
with half pint boiling water; add four tablespoons Graham flour, one pint
milk (either sweet or sour), two tablespoons molasses, half a teaspoon ginger,
a little salt and one level teaspoon soda (or a little more if sour milk is used) ;
two tablespoons chopped suet will make it more light and tender, but may
be omitted. Put- into it a well-greased pudding-boiler (two-quart), leaving
room to swell, and boil three or four hours in a kettle of water. Or it
•may be tied in a pudding-cloth, leaving room to swell; or steamed in a
small tin pail for same length of time.

VEAL AND HAM PIE. — Cut the veal and ham into thin slices, lay a slice
-of ham (about one-third the slice of the veal, season it with the season-
ing as given above, and roll them up and place them in the dish, add
water and chopped (not sliced) hard-boiled eggs, place on the crust and
bake in a moderate heat, the same as for beefsteak pie. If the ham is very
•salt use less salt and more pepper in the seasoning. Parsley is a great
favorite generally with veal. Those wishing it can add it ; also force meat
balls. Catsup, either mushroom or tomato or a little Worcestershire sauce,
may also be added. Some are very fond of sausage meat added to the
"veal pie ; but all these are mere matters of taste. — Prof. C. H. King.

POTTED BEEF. — Put the beef in a kettle, with some little slices of salt
pork at the bottom ; sprinkle with salt and a little Cayenne peeper, pour
-over two tablespoon fuls of vinegar, and set the kettle over the fire, cover-
ing it closely. When it has fried a little at the bottom, turn the meat,
and in ten minutes add a half pint of water. Do not let the meat boil
•dry, but add a little water occasionally, letting it cook slowly, and keep it
closely covered.

412 FRAGMENTS.

BEEF OMELET. — Three pounds beef chopped fine, three eggs beaten
together, six crackers rolled fine, one table-spoon salt, one tea-spoon pepper,
one table-spoon melted butter, sage to taste. Mix well and make lik>- a
loaf of bread; put a little water and bits of batter into the pan. invert a pan
over it. baste occasionally, bake an hour and a quarter, and when cold
slice very thin.

CHICKEN- OR BEEF CROQUETTES. — Take cold chicken, or roast or boiled
beef or veal, mince very tine, moisten with the cold gravy if at hand, or
moisten well, and add one egg, season with pepper, salt and an onion or sage ;
make into small calces, cover with egg and bread-crumbs, and fry in lard
and butter. One cup fresh boiled rice may be added before making into-
cakes.

APPLE-BUTTER CUSTARD PIE. — Beat together four eggs, one tea-cup apple-
butter, one of sugar, one level table-spoon allspice, add one quart sweet milk
and pinch of salt; bake in three pies with an under-crust; — and, by the way.
never omit a pinch of salt in custard and lemon pie ; and, in fact, many kinds
of fruit pies, such as green-apple, currant, gooseberry, and pie-plant, are
improved by it.

SWEETIE'S FAVORITES. — Three eggs, cne tea-spoon sugar, one coffee-cup
sweet milk, one of warm water, four table-spoons potato yeast, flour enough
to make stiff batter; beat yolks and sugar well, stir in milk, water, and yeast,
and lastly flour, stir well, and set in warm place to rise ; when light, beat
whites to a stiff froth, and stir into batter with a pinch of salt; bake like
"batter cakes. These are splendid for breakfast if set the night before.

POTATO CAKES. — Mix thoroughly with cold, mashed potatoes left from
dinner, the well-beaten yolk of "an egg ; make into cakes as you would sau-
sages, place in skillet with a table-spoon hot ham or beef-drippings, cover
tightly, and, in five minutes, when lower side is browned, turn, remove cover,
fry until the other side is a nice brown ; serve hot. Make up after dinner
ready for frying for breakfast.

PO'TATOES'A LA DUCHESSE are now the most fashionable, and, if a really good
potato is capable of being improved, perhaps this is the best method. Take
cold, mashed potatoes, roll out and form into little biscuit-shaped cakes (a
little flour will be required to form them, but do not mix flour with the
potato), arrange cakes on a pie-plate, glaze them over with beaten egg, and
bake to a delicate brown.

ESCALOPED TURKEY. — Moisten bread-crumbs with a little milk, butter a pan
and put in it a layer of crumbs, then a layer of chopped (not very fine) cold
turkey seasoned with salt and pepper, then a layer of crumbs, and so on un-
til pan is full. If any dressing or gravy has been left add it. Make a thick-
ening of one or two eggs, half a cup of milk, and quarter cup butter and
bread-crumbs ; season and spread it over the top ; cover with a pan, bake
half an hour and then let it brown.

BREAKFAST STEW.— Cut three-fourths of a pound of cold roast beef into
small pieces, heat slowly with half a pint cold water, one table-spoon Chili-
sauce, a tea-spoon salt, and half a tea-spoon pepper. Rub two table-spoons
flour with some butter and a little of the hot gravy, add to the beef, let
cook until the flour is done, and then serve with bits of dry toast. Slices
of onions may be first cooked and the meat added to them, with or without
Chili-sauce.

BOXNY CLABBER.— This dish is in perfection in the summer, when milk
sours and thickens very quickly. It should be very cold when served. A
nice way is to pour the "milk before it has thickened into a glass dish, and
when thick set on ice for an hour or two, and it is ready to serve, and
really a very pretty addition to the supper table. Serve in sauce dishes or
deep" dessert plates, sprinkle with sugar (maple is nice), and a little grated
nutmeg if liked.

CORX MEAL WAFFLES.— To the beaten yolks of three eggs, add one quart
of sour milk or butter-milk, corn meal to make a batter a little thicker

FEAGMENTS. 413

than for pan-cakes, one tea-spoon salt, one of soda dissolved in a little warm
water, then the well-beaten whites; flour may be used instead of corn meal.
This is also a good rule for pan-cakes, making the batter thinner. For dress-
ing for waffles, put on the stove a half cup cream, a table-spoon butter,
and two of sugar; when hot, put two table-spoons on each waffle when
placed in the dish to serve.

EGOLESS SQUASH OR PUMPKIN PIE. — Stew the squash or pumpkin till very
dry, and press through a colander ; to each pint of this allow one table-
spoon butter, beat in while warm one cup brown sugar or molasses ; a lit-
tle salt, one table-spoon cinnamon, one tea-spoon ginger, and one half tea-
spoon soda; a little allspice may be added, but it darkens the pies; roll a
few crackers very fine, and add a handful to the batter, or thicken with two
tablespoons flour or one of corn starch. As the thickening property of
pumpkin varies, some judgment must be used in adding milk.

SCKAPPLE. — Scrape and clean well a pig's-head as directed in " Pig's-head
Cheese," put on to boil in plenty of water, and cook four or five hours —
until the bones will slip easily from the meat; take out, remove bones, and
chop the meat fine, skim off the grease from liquor in pot, and return the
chopped meat to it; season highly with salt.and pepper, and a little pow-
dered sage if liked, and add corn meal till of the consistency of soft mush ;
cook slowly one hour or more, pour in pans, and set in a cool place. This
is nice sliced and fried for breakfast in winter, and will answer in place of
meat on many occasions.

FRICASSEED* AND FRIED POTATOES. — Slice cold boiled potatoes, put into a
dripping-pan, add milk, salt, pepper, and small lump of butter, allowing
half a pint of milk to a dozen potatoes, place in oven for about fifteen min-
utes, stir occasionally with a knife to keep from burning; they should
brown slightly on the'top; or put in sauce-pan lump of butter, when melted
add a level table-spoon flour, cook a few minutes and add a tea-cup new milk
•or cream, season with salt and pepper; wThen it boils, add sliced potatoes, and
boil till potatoes are thoroughly heated. To fry, slice and fry in butter or
ham or beef-drippings, using only enough fat to prevent sticking ; sprinkle
with salt, cover with tin lid so that they may both fry and steam.

WELSH KARE-BIT. — Cut thin slices of bread, remove the crust, and toast
quickly ; butter it, and cover with thin slices of rather new rich cheese,
spread* over a very little made mustard, and place on a pie-tin or plate in a
hot oven till the cheese is melted, wrhen cut in square pieces of any size
•desired, and serve at once on a hot platter, as it is quite spoiled if allowed to
get cold. The mustard may be omitted if desired; and some think it more
delicate to dip the toast quickly, after buttering, into a shallow pan of boil-
ing water; have some cheese ready melted in a cup, and pour some over each
slice. The best way to serve is to have little plates made hot, place a slice on
each plate, and serve one to each person.

YANKEE DRIED BEEF. — Slice very thin, put in frying-pan witli water to
cover, let come to boiling point, pour off, and add pint of milk, lump of
butter, and a thickening of a little flour and milk, stir well, and, just before
serving, some add an egg, stirring it in quickly; or, chip very fine, freshen.
add a lump of butter and six or eight eggs, stir well, and serve at once.
Cold boiled or baked beef may be sliced and cooked in the same way. O,
after the freshening, first frizzle it in butter, dredge with flour, and add f.he
milk. When ends or thin pieces of dried beef become too dry and hard,
put in cold water and boil slowly six or eight hours, and slice when cold ; or,
soak over night in cold water, and boil three or four hours. Many think all
dried beef is improved by this method.

CURD OR COTTAGE CHEESE. — Set a gallon or more of clabbered milk on
the stove hearth or in the oven after cooking a meal, leaving the door open;
turn it around frequently, and cut the curd in squares with a knife, stirring
gently now and then till about as warm as the finger will bear, and the whey
shows all around the curd ; pour all into a coarse bag, and hang to drain in

414 FRAGMENTS.

a cool place for three or four hours, or over night if made in the evening.
When wanted, turn from the bag, chop rather coarse with a knife, and dress
with salt, pepper, and sweet cream. Some mash and rub thoroughly with
the cream ; others dress with sugar, cream, and a little nut-meg, omitting
the salt and pepper. Another way is to chop fine, add salt to taste, work
in a very little cream or butter, and mold into round balls.

POTATOES A LA LYONNAISE are much simpler than the name implies. Rub a
lump of good butter over the inside of a clean, smooth, slightly warmed
skillet, turn in some cold boiled potatoes cut up, add pepper, salt, a little
chopped parsley, and perhaps the least bit of onion very fine. Shake from
time to time and see that they do not brown. ''Fried white" is the accepted
slang in fashionable hotels for this very elegant mystification in the art of
potato cooking. If, for your stomach's sake, you should prefer to have your
potatoes actually fried a savory crisp brown, drop in smoking hot lard or nice
drippings (never in butter, as it scorches too quickly; warm up or sauti — fry
in a well-greased frying-pan — in butter, but fry, or rather boil, in lard or
drippings).

STUFFED BEEFSTEAK is as nice for dinner as a much more expensive
joast, and it can be prepared from a rather poor flank or round steak ; pound
•well, season with salt and pepper, then spread with a nice dressing — may use
some of the bread-crumbs — roll up and tie closely with twine (which always
^ave from the grocer's parcels), put in a kettle with a quart boiling water,
boil slowly one hour, take out and place in dripping-pan, adding water in
which it was boiled, basting frequently until a nice brown, and making gravy
of the drippings ; or you may put it at once into the dripping-pan, omit the
toiling process, skewer a couple slices salt pork on top, add a very little water,
baste frequently, and, if it bakes too rapidly, cover with a dripping-pan. It
.is delicious sliced down cold.

How TO MAKE NICE GRAVY is a problem many housekeepers never solve.
Remember that grease is not gravy, neither is raw flour. Almost any kind
-of meat-liquor or soup-stock, from which all fat has been removed, may be
.made into nice gravy, by simply adding a little seasoning and some thicken-
ing; if browned flour is used for the latter, the gravy wrill require but little
•cooking, but when thickened with ra\v flour, it must cook until thoroughly
-done, or the gravy wrill taste like so much gummy paste. It is best to brown
& quart of flour at a time. Put in a skillet, set in the oven or on top of the
•stove, stir often until it is a light-brown, put into a wide-mouthed bottle,
cork and keep for use. All gravies should be wrell stirred over a rather hot
iire, as they must be quickly made, and must boil, not simmer.

POTATO FLOUR is an addition to many kinds of breads, cakes, and pud-
dings, making them more light and tender. Wash, peel, and grate into an
earthen pan, filled with pure, soft cold water; wThen the water begins to
clear by the settling of the pulp to the bottom, pour off the water and add
more, stir pulp writh hand, rub through a hair sieve, pour on more water,
let stand until clear, pour off and renew again, repeating several times until
the farina is perfectly white and the water clear. The air darkens it, and it
must be kept in the water as much as possible during the process. Spread
the prepared farina before the fire, covering with paper to keep it from dust;
when dry, pulverize it, sift, bottle, and cork tightly. Potato jelly may be
made by' pouring boiling water on the flour, and it will soon change into a
jelly ; flavor and sweeten to taste.

STEWS, if properly prepared, are very palatable. If made from fresh meat,
they should be immersed in boiling water at first, and then placed where it
•will simmer slowly until done ; season, add thickening, and flavor with an
onion, or a tea-spoon of curry powder; or prepare a poor beefsteak by first
trimming off all the fat and cutting in convenient pieces, fry in butter or
drippings to a nice brown on both sides, then add a little sliced onion, car-
rots, or turnips, seasoning, a tea-spoon Chili-sauce, and one pint soup stock,
or water ; stew gently two or three hours, skim off any grease, and stir in a

FRAGMENTS. 415

little flour mixed with milk. To make a stew of cold meat, first make the
gravy of stock, add a fried sliced onion, pepper and salt, and a tea-spoon
catsup ; let it boil, and set aside to cool ; when nearly cold, put in thinly-
cut slices of cold meat, and a few slices cold potatoes, and let heat grad-
ually until it comes to the boiling point ; serve with bread cut in dice and
fried.

MEAT PIE. — Put a layer of cold roast beef or other bits of meat, chopped
very fine, in bottom of dish, and season with pepper and salt, then a layer
of powdered crackers, with bits of butter and a little milk, and thus place
alternate layers until dish is full ; wet well with gravy or broth, or a little
warm water ; spread over all a thick layer of crackers which have been sea-
soned with salt and mixed with milk and a beaten egg or two ; stick bits of
butter thickly over it, cover with a tin pan, and bake half to three-quarters
of an hour; remove cover ten minutes before serving, and brown. Make
moister if of veal. Or, another way of making the pie is to cover any bits or
bones, rejected in chopping, with nearly a pint of cold water, and let them
simmer for an hour or more ; strain and add a chopped onion, three table-
spoons Chili-sauce, a level table-spoon of salt, and the chopped meat; let
simmer a few minutes, thicken with a table-spoon of flour mixed in water,
let boil once, take off and let cool; put a layer of this in a pudding-dish,
then a layer of sliced hard-boiled eggs and a few slices from cold boiled pota-
toes, then the rest of the meat, then eggs, etc. ; cover with pie-crust or a
"baking-powder crust, make an opening in the center, and bake forty min-
utes.

To STUFF A HAM, wash and scrape the skin till very white, cut out a piece
from thick part (use for frying), leaving the skin on the ham as far as possible,
as it makes a casing for the stuffing ; put in a boiler and steam for three hours ;
take out and score in thin slices all around the skin ; fill the space cut out with
a stuffing made of bread-crumbs, same as for poultry, only not quite so rich,
seasoned rather highly with pepper and sage ; wrap around a strip of cotton
cloth to keep in place, and bake in the stove one and a half hours, turning so
as to brown all sides nicely. The last half hour sift lightly with powdered
sugar and cinnamon. (Some peel off the skin after steaming, stuff and roast
as before.) What remains after once serving is delicious sliced down cold.
The first we ever ate was at a thanksgiving dinner, cooked in a Southern
kitchen, by an old-fashioned fire-place, in an iron bake-oven, and the savory
flavor lingers still in our memory. Nicely cured boiled ham is a never-fail-
ing source of supply, from which quite a variety of dishes may be prepared.

GRATED HAM is one of the nicest relishes for supper or lunch, or for sand-
wiches. Cut a good-sized piece from the thickest portion of a boiled ham,
trim off the fat, grate the lean part, and put in the center of a platter ; slice
some tiny slips of the fat and place around the edge, together with some ten-
der hearts of lettuce-heads, and serve for supper or lunch.

To economize the scraps left from boiled ham, chop fine, add some of the
fat also chopped, and put in a baking-plate, first a layer of bread-crumbs,
then a layer of mixed fat and lean, then another layer of crumbs, and so on
till all is used, putting a few bits of fat over the top ; pour over it a little
water, or a dressing of some kind, and set in oven till a nice brown. This is
delicious for breakfast, or for a "picked up dinner," after having made a
soup from the bone, well cracked and simmered for three hours with a few
sliced potatoes and rice, or dried corn and beans which have first been soaked
and parboiled. In boiling hams, always select an old ham ; for broiling, one
recently cured. After boiling and skinning a ham, sprinkle well with sugar
and brown in oven.

THE CARE OF FAT AND DRIPPINGS is as necessary in any family as the
care of last year's garden seeds or the " Family Record." Especially when
much meat is used, there is a constant accumulation of trimmings of fat,
drippings from meats, etc., which should be tried out once in two or three
days in summer— in winter once a week will do. The fat which rises ajter

416 FRAGMENTS.

boiling beef, pork, and poultry, is UM-.I for shortening or frying. Cut up in
small pieces, put in skillet, cover, try out slowly, stir occasionally, and skim
well ; add the cakes of fat saved from the top of meat liquor, slice a raw
potato and cook in it to clarify it (some add a pinch of soda), strain all the
clear part into a tin can or stone jar, or pour over drippings a quart of boil-
ing wat( T and strain through muslin or a fine sieve, let cool, take out the
cake which forms on the top, scrape the refuse from the bottom, pour again
into a skillet and heat until all the water is out, then pour into a jar, and
you will find it very nice to use either alone or with butter and lard in fry-
ing potatoes, doughnuts, etc. The leaf fat of mutton should always be tried
out l>y itself, and used for chapped hands and such purposes." The fat
which is not nice enough for any of the above uses, should be tried out and
placed in a jar, kettle, or soft wood cask of strong lye, to which all soap
grease should be consigned. Eemember that the fat from boiling ham or
from boiling meats with vegetables is never fit for cooking purposes, but
should be thrown into the soap grease. After skinning and trimming the
boiled ham, the fat which remains may be tried out and used for drippings,
and is as sweet as butter. Observe never to use for this soap grease lean
meat or raw fat. Keep a stick with which to stir occasionally, and it will
need but little boiling to make the best of soft soap.

Mother has many other valuable ideas on how to stop the numberless
little "leaks," which keep many a family in want, while a little care and
economy in these minor details would insure a fair competency ; but she
thinks it better to have the ideas she has already given thoroughly digested
before clogging them with others. She says a neat clean home, a tidy table,
and well cooked palatable meals, are safeguards against the evils of the ale-
house, the liquor saloon, and the gambling-table. So that we may, with our
frying-pans and soup-kettles, wage a mighty war against intemperance, for
seldom is a well-fed man a drunkard; and thus our attempts at palatable and
economical cooking may "kill two birds with one stone."

By the way, she has just taken up a paper from which she reads this item
by Prof. Blot : " Wasting is carried on so far and so extensively in American
kitchens that it will soon be one of the common sciences." " Just as I told
you," says mother, as she folds her hands complacently together, looks down
at the bright figures of the carpet, and repeats in her slow-measured way:
" After all, whether we save or spend, the life is more than meat, and the
foodv more than raiment."

&<&£- y^^^xT^

>^, y

T^ltL*

I-

<&&£ P**^

<£-<?l~~

^^^ d*^ ^ a^ £?? - /t

(2^z^t-^

'-Sl/S/C^

V /

^i^e-

yg.

COOKS' TIME-TABLE.

417

Mode of
Preparation.

Time of
Cooking

Time of
Digest'*

Raw

H.M.

2 50

Apples sweet and. mellow

Raw

1 50

Boiled

15 to 30 '

2 30

Boiled

1 00 '

2 30

Boiled

45 i

3 45

Beef -

Roasted

* 25

3 00

Broiled

3 00

Beefsteek .

Fried

4 00

Beef, salted.

Boiled

* 35

4 15

Buss fresh

Broiled

3 00

Beets, youn0"

Boiled

•2 00

3 45

Beets, old

Boiled

4 30

4 00

Baked

3 15

Bread, wheat

Baked

1 00

3 30

Butter .

Melted

3 30

Cabbage

Raw

2 30

•Cabbage and vinegar

Raw

2 00

Cabbage ....

Boiled

1 00

4 30

Cauliflower

Boiled

1—2 00

2 30

Cake, sponge

Baked

2 30

Carrot, orange

Boiled

1 00

3 15

Cheese, old

Raw

3 30

Chicken

Fricasseed

1 00

3 45

Codfish, dry and whole

Boiled

* 15

2 00

Custard, (one quart)

Baked

2 45

Duck, tame

Roasted

1 30

4 00

Duck, wild

Roasted

1 00

4 50

Dumpling, apple

Boiled

1 00

3 00

Esrscs. hard ..

Boiled

3 30

Eo'o'S,, SOlt

Boiled

3 00

Eoro-s

Fried

3 30

Eggs

Raw

2 00

Fowls, domestic, roasted or

Boiled

1 00

4 00

Crelatine ~

Boiled

2 30

Ooose, wild

Roasted.

* 20

2 30

Lamb

Boiled

* 20

2 30

Meat and vegetables

Hashed

2 30

Milk

Ra\v

2 15

Milk

Boiled

2 00

Mutton

Roast

* 25

3 15

Mutton

Broiled

3 00

Onions *

Boiled

1_2 00

3 00

Oysters

Roasted

3 15

Oysters

Stewed

3 30

Parsnips

Boiled

1 00

3 00

Pig's feet

Soused

1 00

Pork

Roast

* 30

5 15

Pork

Boiled

* 25

4 30

Pork, raw or

Fried

4 15

Pork

Broiled

3 15

Potatoes

Boiled

3 30

Potatoes

Baked

3 30

Potatoes

Rousted

2 30

Rice

Boiled

1 00

Salmon, fresh

Boiled

1 45

Sausage

Fried

4 00

Sausage

Broiled

8 30

Soup, vegetable

Boiled

1 00

4 00

Soup, chicken

Boiled

2 00

3 GO

Soup, oyster or mutton.

Boiled

t3 30

3 30

Spinach

Boiled

1 — 2 00

2 30

Tapioca

Boiled

1 30

2 00

Tomatoes

Fresh

1 00

2 30

Tomatoes. ... .

Canned

2 30

Trout, salmon, fresh, boiled or

Fried

1 30

Turkey, boiled or

Roasted

* 20

2 30

Turnips

Boiled

3 30

Veal

Broiled

4 00

Venison Steak

Broiled

1 35

* Minutes to the pound. f Mutton soup.

The time given is the general average ; the time will vary slightly with the quality of the article

TABLE OF WEIGHTS AND MEASURES.

1 quart sifted flour (well heaped) weighs 1 Ib.

3 coffee-cups sifted flour (level) weigh 1 Ib.

4 tea-cups sifted flour (level) weigh 1 Ib.
1 quart unsifted flour weighs 1 Ib. 1 oz.

1 quart sifted Indian meal weighs 1 Ib. 4 oz.

1 pint soft butter (well packed) weighs 1 Ib.

2 tea-cups soft butter (well packed) weigh 1 Ib.
1% pints powdered sugar weigh 1 Ib.

2 coffee-cups powdered sugar (level i weigh 1 Ib.
2% tea-cups powdered sugar (level) weigh 1 Ib.

1 pint granulated sugar heaped) weighs 14 oz.

1% coffee-cups granulated sugar (level) weigh 1 Ib.

2 tea-cups granulated sugar (level) weigh 1 Ib.

1 pint coffee "A" sugar weighs 12 oz.

1% coffee-cups coffee "A" sugar level) weigh 1 Ib.

2 tea-cups coffee "A" sugar (well heaped) weigh. 1 Ib.
" pint best brown sugar weighs 13 oz.

^Z coffee-cups best brown sugar level) weigh 1 Ib.
2% tea-cups best brown sugar (level) weigh 1 Ib.
2% coffee-cups Indian meal (level) equal 1 qt.
3% tea-cups Indian meal (level) equal 1 qt.

1 table-spoon (well heaped) granulated "coffee A" or best brown sugar, loz.

2 table-spoons (well rounded) of powdered sugar or flour weigh 1 oz.

1 table-spoon (well rounded) of soft butter weighs 1 oz.
Soft butter size of an egg weighs 2 oz.

7 table-spoons granulated sugar (heaping) equal 1 tea-cup.

5 table-spoons sifted flour or meal (heaping) equal 1 tea-cup.
4 table-spoons soft butter (well heaped) equal 1 teai-cup.

3 table spoons sweet chocolate grated weigh 1 oz.

2 tea-spoons (heaping) of flour, sugar or meal, equal 1 heaping table-spoon,

LIQUIDS.

1 pint contains 16 fluid ounces (4 gills).

1 ounce contains 8 fluid drachms ,% gill).

1 table-spoon contains about % fluid ounce.

1 tea-spoon contains about 1 fluid drachm.

A tea-spoonful (for brevity, tea-spoon is used for tea-spoonful in the recipes
of this book) is equal in volume to 45 drops of pure water (distilled) at 60 deg. Fall.
Teaspoons vary so much in size that there is a wide margin of difference in
containing capacity.

4 tea-spoonfuls equal 1 table-spoon or % fluid ounce.
16 table-spoonfuls equal % pint.

1 wine-glass full (common size) equals 4 table-spoons or 2 fluid oz.

1 tea-cupful equals 8 fluid oz. or 2 gills.

4 tea-cupfuls equal 1 qt.

A common-sized tumbler holds about % pint.

AVOIRDUPOIS WEIGHT.

16 drams (dr.) make 1 ounce (oz.) 25 pounds make 1 quarter 'qr.)

16 ounces make 1 pound (Ib.) 4 quarters make 1 hundred weight (cwt).

2000 weight makes 1 ton (T).

LIQUID MEASURE.

4 gills (gi.) make 1 pint (pt.) | 2 pints make 1 quart (qt.)

4 quarts make 1 gallon (gal.)

Apples, dried, bushel,
Beef, firkin,
Pork, barrel,
Beans, bushel,
Butter, firkin,

tub,

Peaches, dried, bushel
Fish, barrel,
" quintal,
(418)

WEIGHTS

25 pounds.
100
200

33
200
112

OF ARTICLES.

Flour, barrel, net, 1% pounds.
Honey, gallon, 12

Molasses, hhd., 130 to 150 gallons.
Salt, barrel, 3% bushels.
" bushel, 70 pounds.
Sugar, barrel, 200 to 250 pounds.
Soap, barrel, 256 "

" box, 75 "

Tea, chest, 60 to 84 "

WHEN FOOD IS IN SEASON".

APPLES are in season all the year ; cheapest from August until spring.

ARTICHOKES (JERUSALEM) are ready for use in September.

ASPARAGUS from the first of May until middle of June.

BASS, of which there are a dozen varieties, at all times of the year.

BEANS, String, June to November; Lima, from July through the year,

BEE^ is good at all seasons of the year.

BEETS from June through the year.

BLACKBERRIES from July to September.

BLUE FISH, a popular fish on the sea coast, from June to October.

BRANT, a choice wild fowl, April and May, and September and October.

BREAM, a fish sometimes known as dace, in the winter months.

BROCCOLI, a kind of cabbage, from September to November.

BUCKWHEAT CAKES in cold weather.

BUTTERNUTS ripen in September.

CABBAGE, May and June, and lasts through the winter.

CARROTS come from the South, in May, and last until November.

CAULIFLOWER from June until spring.

CELERY from August to April, but is better after being touched by frost.

CHECKERBERRY in winter andjspring.

CHEESE all the year round.

CHERRIES from the south in May, and continue till August.

CHESTNUTS after the first severe frost.

CHOCOLATE is best in cold weather on account of its richness.

CHUB, a fresh-water fish, in fall and winter.

CLAMS from May until September.

CONGER EELS from November to April.

CORN, GREEN, from June to September.

CRABS from June to January, but are more wholesome in the cold months.

CRANBERRY from September to April.

CUCUMBERS in the South, April ; in Middle States, June to November.

CURRANTS, green, June to July; ripe, July to August.

DAMSONS, a small.blackplum, July to December.

DOVES, the turtle, one of the best game birds, in August and September.

DUCKS, DOMESTIC, are best in June and July. WILD in spring and fall.

EELS from April till November.

EGGS are always in season, but are cheap in spring and high in winter.

ELDERBERRIES August and September.

FISH, as a rule, are in the best condition just before spawning,

GEESE, wild, from October to December, tame at four month's old.

GOOSEBERRIES from June to September.

•GRAPES from September till winter.

GUINEA FOWL, best in winter when they take the place of partridges.

HADDOCK, from November and December, and June and July.

HALIBUT in season all the year.

HERRING from February to May.

HERBS for seasoning should be gathered just as they begin to flower.

HORSERADISH is always in season,

LAMB in March, but from June to August is best as well as cheapest.

LEMONS arrive fresh from West Indies in winter.

LOBSTERS are plentiful in market, except in winter months.

MACKEREL from May through the summer.

MUSHROOMS are most plentiful in August and September.

MUSKMELONS from July to the middle of September.

MUTTON is in season all the year, but is not so good in the fall, the meat
being drier and strong flavored.

ONIONS, new, large, from the Bermudas about May 1st, and from the South
in June, and those of home raising in the Middle States the middle of July.

(419)

WHEN FOOD IS IN SEASON.

ORANGES from Florida and West Indies are in market from October until
April ; those from the Mediterranean from January until May. The Florida
oranges are best and largest

OYSTERS are in season from September to May ; May, June and July being
the spawning months.

PARTRIDGES, Pheasants or Ruffled Grouse, are in 'season in most markets
from September to January, but are best in October and November.

PAW-PAWS are ripe about the middle of September.

PEAS, GREEN, reach markets from Bermudas about May 1 ; from the
South May 15 ; home grown, iii the Middle States, about June 15.

PEACHES come from the Bermudas May 1 ; from the South July 1 ; and are
plenty in market from August to November.

PEARS which are best for eating are in season from August to October.

PICKEREL is best from September to March.

PIGEONS, wild, are plentiful in September and October.

PORK should never be eaten in warm weather.

POTATOES, new, arrive from the Bermudas about April ; from the South
June to July, and are plentiful in July and August.

POTATOES, SWEET, are in season from August to December, after which they
lose their flavor.

PRAIRIE CHICKENS in season from August to October.

PRUNES arrive fresh from December to May.

PUMPKINS are in season from September to January.

QUAIL (often called Partridge in the South) from November and De-
cember.

QUINCES are in season from October to December.

RABBITS are in best condition in November, but are in season from Sep-
tember till January, and in the North later, until the breeding season
begins.

RADISHES are in season from April till cold weather.

RAIL, an excellent little game bird, is best in September and October.

RASPBERRIES are in market from the middle of June till September.

REED-BIRDS are best in September and October.

RHUBARB from April to September.

SALMON from March till September.

SHAD appear in market from February 20 to June.

SMELTS are abundant from October to April.

SNIPE are in market from March 20 to April 20, and again in October.

SPINACH is the earliest vegetable used for greens, and is continued through
the season by providing a succession of crops.

SQUASH — Summer, from June to August; winter, from August through
the winter.

STRAWBERRIES from the South appear as early as April 1, but are not
plentiful until June, and the season is over in July.

STURGEON from April to September.

SUCKERS from October to April.

TOMATOES are not plentiful in northern markets before June.

TROUT, BROOK, are in season from March till August; lake trout from.
October to March ; Mackinaw trout in winter months.

TURKEYS are best in fall and winter, though in market at all seasons.

TURNIPS, new, are in market about June 1, and last through the year.

TURTLES are in market from May to winter.

VEAL is in season except in hot weather, when it keeps badly.

VENISON from the buck is best from August to November, from the doe
from November to January.

WATERMELONS are in season from July to October.

WOODCOCK is in season from July to November, but is best in October,

(420)

COMPARATIVE VALUE OF FUEL.

421

A cord of wood is 128 cubic feet ; the sticks are cut four feet long and piled
four feet high, and in a pile eight feet long. Wood cut to stove length,
eighteen to twenty inches, is sometimes sold as a cord, when only eight feet
long, four feet high, and as wide as the sticks are long, but it is not, of course,
really a cord. The fair way to sell fuel, however, would be by weight; and
when weights are equal the wood containing the most hydrogen will pro-
duce the most heat. Thus, one hundred pounds of dry pine are worth more
as fuel than the same number of pounds of dry oak. Wood can never be
economically used in a green state, as it then contains about twenty-five per
cent water, which must be evaporated, and all the heat required to evaporate
this sap is wasted. We give below a table, in which shell-bark hickory is
made the standard of comparison, rated at 100 in value and 1000 in weight,
and the weights of other varieties show their comparative value, which may
be readily estimated in dollars and cents. For instance, if hickory is worth
$7.00 per cord, the proper value of white-oak would be $4.86, for as 100*(hick-
ory) is to $6.00, so is .81 to the value of white-oak, $4.86.

WOODS.

Comparative
Weight.

Weight per
Cord.

Comp.
Value.

Shell-bark Hickorv

1000

4469

100

White Walnut

949

4241

White Oak

855

3821

White Ash

722

3450

Scrub Oak

747

3339

Red Oak

728

3255

' 69

Black Walnut

681

3044

724

3236

Yellow Oak

653

2916

644

2878

White Elm

580

3592

551

2463

535

2391

522

2233

563

2516

426

1904

1 43

418

1868

Lombard v PoDlar..

397

1774

The quantity of combustible matter in fuel, if weight and other conditions
are equal, is indicated by the amount of ashes or non-combustible matter
remaining. The heating power of fuel is dependent partly on this, but not
wholly. Fuel is valuable for various purposes in proportion to the flame it
produces. A blaze is of great service when heat is to be applied to a great
surface ; but where an even or lasting heat is required, a more solid fuel
is to be preferred.

The various qualities of bituminous, or soft, and anthracite coals, as sold in
different markets, makes it impossible to giv? "any accurate comparison of
values. Measured by pounds, if anthracite is *>ade the standard at 250, sea-
soned oak ranks 125, or one-half in value ; hickory, 137 ; white pine. 137 ;
yellow pine, 145, coke, 285; while the bituminov « coals vary from 188 to 248»

HOUSEKEEPING-.

Housekeeping, whatever may be the opinion of the butterflies of the period,
is an accomplishment in comparison to which, in its bearing on woman's rela-
tion to real life and to the family, all others are trivial. It comprehends
all that goes to make up a well-ordered home, where the sweetest relations
of life rest on firm foundations, and the purest sentiments thrive. It is an
accomplishment that may be acquired by study and experiment, but the
young and inexperienced housekeeper generally reaches success only through
great tribulation. It ought to be absorbed in girlhood, by easy lessons taken
between algebra, music and painting. If girls were taught to take as much
genuine pride in dusting a room well, hanging a curtain gracefully, or broiling
a steak to a nicety, as they feel when they have mastered one of Mozart's or
Beethoven's grand symphonies, there would be fewer complaining husbands
and unhappy wives. The great lesson to learn is that work well-done is
robbed of its curse. The woman wrho is satisfied only with the highest per-
fection in her work, drops the drudge and becomes the artist. There is no
dignity in slighted work ; but to the artist, no matter how humble his calling,
belongs the honor which is inseparable from all man's struggles after per-
fection. No mother, who has the happiness of her daughter at heart, will
neglect to teach her first the duties of the household ; and no daughter who
aspires to be queen at home and in her circle of friends, can afford to remain
ignorant of the smallest details that contribute to the comfort, the peace and
the attractiveness of home. There is no luck in housekeeping, however it
may seem. Every thing works by exact rule, and even with thorough knowl-
edge, eternal vigilance is the price of success. There must be a place for
every thing and every thing in its place, a time for every thing and every thing
in its time, and " patience, patience," must be written in glowing capitals all
over the walls. The reward is sure. Your husband may admire your grace
and ease in society, your wit, your school-day accomplishments of music and
painting, but all in perfection will not atone for an ill-ordered kitchen, sour
bread, muddy coffee, tough meats, unpalatable vegetables, indigestible pastry,
and the whole train of horrors that result from bad housekeeping; on the
other hand, success wins gratitude and attachment in the home circle, and
adds luster to the most brilliant intellectual accomplishments.

One of the first ideas the young housekeeper should divest herself of is, that
because she is able, or expects some time to be able, to keep servants, it is
therefore unnecessary to understand household duties, and to bear their
responsibility. " Girls" are quick to see and note the ignorance or the inca-
pacity of the mistress of the house, and few are slow to take whatever ad-

(422)

HOUSEKEEPING. 423

vantage it brings them, but the capacity of a mistress at once establishes
discipline. The model house should not be large, nor too fine and preten-
tious for daily use. The mistress of many a fine mansion is the veriest
household drudge. A great house, with its necessary retinue of servants, is
not in keeping with the simplicity of a republic where trained serva-nts are
not known, and is seldom pleasant for the family or attractive to friends.
Furniture should be selected for comfort rather than show. Most modern
chairs put their occupants to torture, and throw them into attitudes any thing
but graceful. Comfortable chairs should have broad seats, and a part at least,
low seats for women and children. Nothing is more out of taste and " shoddy"
than to crowd rooms with furniture, no matter how rich or elegant it may
be. Nor is it by any means necessary to have things in suites; variety is pref-
erable, and each room, especially, should have an individuality of its own.
Just now the "Eastlake " style is in high favor, and perhaps there is danger
of too strong a reaction from the •' modern styles," most of which, however,
are a hap-hazard collection of styles, without any unity of idea in them.
The "Eastlake" is, in the main, a protest against the falsehoods and shams
of modern fine furniture, and so far it is a real reform. In a table, for exam-
ple, we usually have a foundation of pine, put together mostly writh glue ;
this is covered with a veneer of mahogany, walnut, or other wood, and orna-
mented with carvings, which may mean something or nothing, and which
are glued to the work. In a few years the pine framework warps and shrinks
out of shape, the veneer peels, the carving gets chipped, and the whole be-
comes " shabby genteel." Eastlake and his followers would have the table
honest, and be throughout what it appears to be on the surface, hence the
table is made solid ; and if a costly wood can be afforded — wrell ; if not, take
a cheaper wood, but let the table be just what it pretends to be; if braces or
bars are needed for strength, let them show, and indicate why they are used ;
and if ornament is desirable, let it be worked in the material, and not glued
on. A table of this kind will last, and may serve for several generations.
Finding that our ancestors of a few centuries ago understood the matter of
furniture better than the cabinet-makers of the present, Eastlake and the
others reproduced many of the styles of bygone times, and with some dealers
;< Eastlake " is used for antique. But the matter does not depend so much
upon antiquity of style, as solidity, honesty, and appropriateness. Sets are
made of plain woods, such as ash and walnut, inlaid with procelain tiles, and
ornamented with old-fashioned brass rings and handles. They are valued at
from thirty to two hundred and fifty dollars. Bedroom sets of French and
English walnut, with inlaid woods, gilt and bronze ornaments, and varie-
gated marbles, are sold from thirty-five to fifteen hundred dollars. Parlor
sets of rich, carved woods, and satin, damask, cashmere, brocade, and tapestry
coverings, etc., range in price from one hundred to twelve hundred dollars.
Ebony cabinets inlaid with ivory and richly ornamented, are worth from
two to eighteen hundred dollars. Marquetry tables, work tables, library
tables, Oriental chairs, lounges, easels, music racks, etc., of rich material
and design, are valued at from ten to one hundred and fifty dollars. The

424 HO U8EKEEPING.

principal woods used are walnuts of various kinds, ash, bird's-eye maple,
satinwood and kingwood. Kingwood is almost crimson in color. Book-
cases are of all prices from twenty to fourteen hundred dollars, and side-
boards from seventy-five to one thousand dollars. It is a good rule in select-
ing furniture, not to buy any thing not actually needed, to buy the best of
its kind, and to pay cash or not buy. Never get any thing because some one
else lias it, and do not be afraid to wait for bargains. Wise young house-
keepers buy furniture in single pieces or small lots, as they have means,
rather than expend more than they can afford in entire sets, which are really
less attractive.

Carpets should, as a rule, be of small patterns. The stoves— If grates or
fire-places are not used — should be of the kind that may be thrown open or
closed at pleasure. If a furnace is used, great care must be taken that the
rooms are not kept, too hot in winter, and that there is most thorough venti-
lation, as the health of the family depends as much on the quality of the air
they breathe as the food they eat. To waste heat is not so bad as to waste
health and vigor, and fuel is always cheaper, on the score of economy, than
doctors' bills. In furnace-heated houses — and the furnace seems to be accepted
as the best heater, though apparatus for steam and hot water seems likely to
be so perfected as to supplant it by furnishing a milder and more agreeable
heat, entirely free from noxious gases — there should always be grates or fire-
places in living or sleeping rooms; and whenever the furnace heat is turned
on, there should be a little fire, at least enough to start the column of air in
the chimney and secure ventilation. It is a common mistake to buy too
small a furnace or other heating apparatus. This ought to be ample for the
coldest weather, so that ordinarily it need not be kept up to its full capacity.
When a furnace is heated too hot, the little particles of dust afloat in the air
are charred, and the air has a burnt flavor, as unwholesome as it is disagree-
able. Without fire, chimneys are apt to draw down a current of cold air.
If there are no grates or fire-places, do not rely on airing rooms from the
halls, but throw open the windows and take in the outside air. This is
especially necessary when a room is used as a study, or for an invalid. The
air from the halls, although cold, is not pure. House-plants will not thrive
in furnace-heated houses where gas is burned, and human beings, especially
the young and delicate, need quite as pure air as plants. In a study, or
other room much occupied, the windows may be dropped during meals, and
the room warmed anew before it is needed again. There must also be plenty
of sunlight, floods of it in every room, even if the carpets do fade ; and the
housekeeper must be quick to note any scent of decay from vegetables or
meats in the cellar, or from slops or refuse carelessly thrown about the prem-
ises. Many a case of fatal diphtheria or typhoid fever may be traced directly
to the noxious vapors arising from decaying matter in a cellar, the outside of
which is fair to look upon, while the parlors and living rooms are kept with
perfect neatness. Such houses are whited sepulchers, and the inmates are
doomed to pay the penalty of ignorance or carelessness. Every room must be
clean and sweet. In sickness, care in all these respects must be doubled. In

HOUSEKEEPING. 425

damp and chill autumn and spring days, a little fire is comfortable morning
and evening. The food for the family must be fresh to be wholesome, and it
is economy to buy the best as there is less waste in it. No housekeeper ought
to be satisfied with any but the very best cooking, without which the most
wholesome food is unpalatable and distressing; and no considerations of
economy should ever induce her to place on the table bread with the slightest
sour tinge, cake or pudding in the least heavy or solid, or meat with the
slightest taint. Their use means disease and costly doctor's bills, to say noth-
ing of her own loss of repute as an accomplished housekeeper. If children
and servants dp work improperly, she should quietly insist on its being done
correctly, and in self-defense they will soon do it correctly without supervis-
ion. Order and system mean the stopping of waste, the practice of economy
and additional means to expend for the table and for the luxuries and ele-
gancies of life — things for which money is well expended. It requires good
food to make good muscle and good brain, and the man or woman who
habitually sits down to badly cooked or scanty dinners, fights the battle of
life at a great disadvantage.

SWEEPING AND DUSTING.

The sweeping and dusting of a room seems simple enough, but is best
done systematically. "Dusters," made of old prints, with which to cover
books, statuettes, and such articles as are difficult to dust, and larger ones
to cover beds, are indispensable in sweeping and dusting. " Carpet sweepers'*
are only fit for daily use, when thorough work is not required, a thorough
sweeping once or twice a week sufficing even the tidiest of housekeepers.
Before sweeping open the blinds and let in the light, and open the windows
if it is not storming or too w7indy. Look on the ceiling for cobwebs, and
sprinkle the carpet over with moistened bran, salt, damp coffee-grounds, or
tea-leaves. Clean the corners and edges with a sharp-pointed stick and stiff
whisk-broom. Brush down with the feather-duster all picture-cords, frames,
and curtains, and remove all cob-wrebs with a broom about which a towel has
been pinned, going through all rooms before removing the towel; then clear
one corner of furniture and begin sweeping toward the center with a short,
light stroke, going slowly and carefully so as to raise no dust, and drawing,
not pushing, the broom. The second time over, increase the length and force
of the stroke, and the third, brush with long and vigorous strokes, using
care as the dirt at the center of the room is approached. In this way it will
take twenty minutes to sweep a large room, but it will be clean, and the car-
pet will wear, bright and fresh, much longer than if the dirt were allowed to
grind out the fabric. After the sweeping remove the "dusters" carefully,
carrying them out of doors to shake, and rub, not simply wipe, off the
furniture and other articles with a clean, soft, cotton cloth or an old silk
handkerchief, or, better, a soft dusting-towel with fleecy surface which is sold
expressly for this purpose, folding the dust in as it soils the cloth, and when
it is filled with dust, shake thoroughly out of doors. Managed in this way,
cuptains, furniture and carpets will never be loaded with dust, but will re-
main bright, clean and fresh from one year's house-cleaning to another's. If

426 HOUSEKEEPING.

any spot of dust is too firmly fixed, wash in luke-warm soap-suds, and im-
mediately rub dry with chamois-skin. If there is open-work carving, draw
the cloth through, or dust with a paint-brush ; and it will be found more con-
venient to blow out some of the places which are difficult to reach, for which
purpose a small pair of bellows may be used. To clean and dust a piano,
use half a yard best canton-flannel with a nap free from all specks and grit,
brushing lightly over to remove the dust; if there are finger-marks or spots,
rub up and down over them, always keeping the nap next to the instrument.
Dust under the wires may be blown out with a pair of bellows. Keep the
piano closed at night and in damp weather ; open on bright days, and if pos-
sible let the sun shine directly upon the keys, as the light will keep them
from turning yellow. Tune every spring and fall. As a last finishing touch
to the rearranging of the parlor, leave late papers, magazines, a volume of
poetry, or a stereoscope and views, where they will be readily picked up by
callers.

THE SITTING-ROOM.

The sitting-room should be the pleasantest, because most used, of all in the
house. Do not put down a Brussels carpet here, because it is too hard to
sweep and holds too much dust. To prevent moths under the carpets, grind
black pepper coarsely, mix with camphor-gum, and strew thickly about the
edges and wherever they are to be found. To clean the oil-cloth, use warm
water without soap, or, what is much better, milk and water. By keeping
mats at the doors it will only be necessary to sweep the sitting-room thor-
oughly once a week, but occasionally, when very dusty, it may be cleaned by
setting a pail of cold water by the door, wet the broom in it, knock off the
drops, sweep a yard or so, then wash the broom as before, and sweep again,
being careful to shake all the drops off the broom, and not to sweep far at a
time. If done with care the carpet will be very nicely cleaned, and the
quantity of dirt in the water will be surprising. The water must be changed
several times. Snow sprinkled on and swept off before it has had time to
melt (be careful to have rooms cool), is also nice for renovating a soiled carpet.
A scrap bag hung on the end of the sewing-machine, for storing all bits of
cloth and ravelings, and ends of thread, will save much sweeping. In sum-
mer, wire doors and mosquito-nettings in the windows will keep flies out, and
at the same time admit the air. "Washing windows and wiping off doors once a
week after sweeping, keeps all tidy. To remove finger-marks, which are con-
stantly appearing on doors about the nobs, use a damp cloth as soon as they
are observed.

THE BED-ROOM.

The family bed-room should be on the first floor if possible, if the house
is properly built and there is no dampness. Matting is better for the floor
than carpet, because freer from dust, and this is the room used in case of
sickness. If made properly it will wear for several years. Canton mattings
are made on boats in pieces about two yards long, and afterward joined on
shore into pieces of fifty yards. It is easy to see where these short pieces
are joined ; after cutting into lengths, first sew these places across and across

HOUSEKEEPING. 427

on the wrong side, then sew the breadths together and tack down like a
carpet. Matting should never he washed with any thing except moderately-
warmed salt and water, in the proportion of a pint of salt to a half pail of
soft water. Dry quickly with a soft cloth. A bed-room matting should be
washed twice during the season; a room much used, oftener. In this room
there should be a medicine closet, high above the reach of children, where
are kept camphor, hot drops, mustard, strips of old linen, etc., for sudden
sickness or accident. There should also be a large closet, a part of which is
especially set apart for children's use, with low hooks where they may hang
their clothes, a box for stockings, a bag for shoes, and other conveniences,
which will help to teach them system and order. The bedding should be
the best that can be afforded. The inner husks of corn make a good under-
bed. Oat straw is also excellent. Hair mattresses are best and, in the end,
most economical. Mattresses of Spanish moss are cheaper than hair, but
soon mat down. Those made of coarse wool are objectionable at first on
account of the odor, but are serviceable and less costly than hair. When
the woven-wire bed is used, a light mattress is all that is needed ; and this
combination makes the healthiest and best bed, because it affords the most
complete exposure of the bedding to air. The best covering is soft woolen
blankets. Comforters made of cotton should be used with great caution, as
they need to be frequently exposed to sun and air. The best comforter is
made of delaines, which may be partly worn, with wool instead of cotton
quilted in. Beds are almost always made up too early. The thrifty house-
keeper likes to have rooms put to rights in the morning, but it brings up the
old adage of " the white glove " which "hides a dirty hand." The bed should
lie open for several hours every morning, and at least once a week all the
bedding should be thoroughly aired. Air pillows in wind, but not in sun.

THE GUEST-CHAMBER.

The bed of the guest-chamber, as well as in all sleeping-rooms, should
stand so that when one opens the eyes in the morning the light from the
window will not be directly upon them, as it is trying to weak eyes, and
unpleasant to strong ones. Keep the bureau where the sun's rays will never
strike the mirror, and where it will not be heated by the stove, as either will
granulate the amalgam. Chambers should always be provided with tran-
soms over the doors, and windows arranged so as to lower easily from the
top. A light feather-bed, covered with a case like a pillow, may be either
used over the mattress, or a comfort may be used over it, and the feather-
beds under it. Tacked on the inside of the washstand-doors, two crotchetcd
pockets are nice for bathing sponges, and there should be plenty of towels,
especially of those coarse, rough ones which make a morning bath such a
luxury. A broad oil-cloth in front of the washstand is also a protection to
the carpet in bathing, and is needed when there is no bath-room up stairs.

HOUSE-CLEANING.

When mother earth summons the stirring winds to help clear away the
dead leaves and winter litter for the coming grass and flowers, every house-

4-J > HO USEKEEPING.

keeper has a feeling of sympathy, and begins to talk of house-cleaning. The
first bright sunshine of spring reveals unsuspected dust and cobwebs, and to
her imagination even the scrubbing-brushes and brooms seem anxious to
begin the campaign. In northern latitudes it is best, however, not to begin
too soon. Do not trust entirely to appearances, for spring is almost certain
to break her promises of pleasant weather, and give us a good many days
when it will be any thing but pleasant to sit shivering in a fireless room,
while the children become unmanageable and husband growls. So for the
^:;ke of health, peace, and comfort, do not remove the stoves before the mid-
dle of May.

Devote a week, at least, to preparations. See that all needed repairs are
made about the house, and have all necessary tools on hand and in good
order. Provide lime for whitewashing, carpet-tacks, good soap, sawdust,
carbolic acid, copperas, and spirits of ammonia. Have closets, bureau draw-
ers, etc., all thoroughly renovated. Reorganize sewing-table, arrange bags
for the odds and ends that have accumulated during the winter, having
different ones for each article, and marking the outside in some way ; for
instance, for the button-bag, sew one on the outside, and so on. Put
pieces of ribbon, velvet, lace, flowers, etc., in a box, and have it in readiness
for the spring " fixing up." While this renovating is being done, have "the
boys" cleaning the yard of the winter rubbish and debris, as this is far more
important in a sanitary point of view than inside house-cleaning. When you
begin, do not upset all the house at once, driving your husband to distrac-
tion, and the children to the neighbors. By cleaning one or two rooms at a
time, and using a little womanly tact, the whole house may be renovated
with little inconvenience.

If you are a "lone woman" you will need the help of one stout girl at the
least, unless you are stouter than the average American woman, or your
house is very small. Hire her at least the week before, so that she can get
accustomed to the house and your way of doing work. Be sure you wash and
iron every thing you can find that is soiled. Then, on Saturday, do an extra
large baking, so you will have sufficient bread, cakes, etc., to do you the most
of the next week. (Make Sunday truly a day of rest.) Then, on Monday, be
up early; after breakfast leave the girl to wash the dishes, sweep, and put
things in order up stairs, and you take a man and go to the cellar ; first have
over}' thing taken out of the cellar that does not actually belong there. The
reason for cleaning the cellar first is, that it is generally left to the last when
all are tired and nearly worn out, and is apt to get what is called a " lick and
a promise." The cellar should be one of the most particular places about the
house ; therefore, do it first while fresh and strong. After all the surplus
things are taken out, move the rest to one end, then give the end a good
sweeping overhead, down the sides and under foot. Every particle of vege-
table remnants should be removed, and the spot which may have been moist-
ened by their presence thoroughly swept, and, if necessary, it should be
scrubbed or sprinkled over with copperas water to sweeten it and to prevent
malarial exhalations. Boxes, barrels, etc., should be removed into fresh

HO USEKEEPING.

429

localities in the cellar, so that the places which have gathered dampness
beneath them may become dry. All the gatherings of earth from stored
vegetables, and all the bits and shreds of things that grow, must be cleared
away, or they will become dangerous enemies when exhalations that always
rise from such things upon heated days shall find their way up into sleeping
apartments to poison the family with malarial gases. (The cellar should
always be aired as early as possible after the intense cold is gone, and all
summer long too much fresh air can not reach its dim recesses.)

Now wash the windows, and then whitewash every nook and corner with
common whitewash made yellow with copperas. Do n't be saving, and all
vermin will bid your cellar a long "good-bye." Now move the things back
to that end and treat the other end the same way ; when all is done, dust or
wash out all boxes, barrels, etc., and return to their places, which should be
arranged as handily as possible. Carry out all trash, wash down the steps,
and you are ready to leave the door and windows open and go to the garret.
Open the windows, gather up all papers and place in a box ; next, if rags are
lying around, pick them up and sort them, putting in sacks (paper sacks are
best for woolen ; if not torn, will keep out moths), tie each sack with a strip
like the rags it contains, clean up all other trash and take down to burn, if
of no other account. Now sweep good overhead, hang up sacks and other
articles, sweep floor, moving all boxes, trunks, and bundles, then wash floor
up lightly, just to remove the dust. If you have seen any signs of moths
they must be attended to, as they will be in the cracks of the floor; it is no
use to try to get rid of them down stairs while the garret is kept for a breed-
ing house. Benzine is sure death to moths, but do not use it if there is fire
i'n the house near, for it is very dangerous. If no fire, sprinkle the floor freely
with it. The odor will soon escape at the open windows. Or take common
lamp-oil and wash the floor all over; it "smells loud," but will all be gone
in about two days and so will the moths. Now wash down the steps (other
wood-work and windows should have been washed before the floor was), and
you are done. The time taken will be in accordance with the size of the
rooms and number of things to handle. Now for the bed-rooms. If there is
a hall, move all the furniture out in it from the rooms, and put the bed out
to sun. (Never clean house except in sunny weather; if cloudy in the morn-
ing, try to put it off till clear weather. )

Take down all pictures, ornaments, etc. ; clean them and put them away
in the closets. Clothes, carpeting, and "trumpery" stowed away, must be
thoroughly dusted and aired in sunshine and wind. Take up carpet, fold it
up by lifting one side, carrying it over to the other, and laying it down care-
fully, thus preventing straw and dust getting on the upper side. Carry it
out and lay it on the grass or hang it on a clothes-line and beat it on the
wrong side with canes — taking care that the canes have no sharp points.
Then spread the carpet out and sweep well on the right side. There is more
art in sweeping a carpet than a novice is apt to suppose. An old broom,
should never be used; and a new one should be kept especially for the car-
pets. With Brussels and velvet carpeting there are two ways to the pile, just

430 HOUSE-CLEANING.

as in velvet, and they should always be swept with the pile. If a carpet it
swept against the grain, it soon looks rough and scratched up. Wash out all
grease spots with a little gall soap and clean water, after the dust is entirely
beaten out. Take one or two pails of sawdust, wet thoroughly and scatter
well over the floor ; a very little dust will arise when you sweep it off, and it
will not be necessary to clean the floor before washing wood-work and win-
dows. If you can not get sawdust, use moist earth instead.

Wash and polish the windows, and if the walls are hard-finish, they may
be washed off lightly with soap-suds, and wiped dry. Wash wood-work and
floors with hot soap-suds, and rinse with strong, hot brine, or hot water with
a strong mixture of cayenne pepper in it, to drive out mice, rats, and other
vermin. Now take some clean old calico and put around a new broom and
rub down every part of the paper; if it gets dirty, get a clean one, and wash
that ready for the next room. If well rubbed, will make the paper look
clean and bright. If new paper is needed or whitewrash overhead, it is better
to hire a man who makes that his daily work. The great secret of good floor-
washing is never to do the whole room with the same water ; change it two
or three times in a small room, and more frequently in a large room. After
•washing, wipe with a flannel, wringing it frequently. In washing wood-
work, do not slop water enough about to run a mill, for it can be done just
as well without making any slop. Do not use soap if the paint is good ; with
rain-water, a soft rag, and a brush if there are any fancy moldings, give it
time to soak, and you will find all dirt comes off, leaving the paint looking
like new. Glass should be washed, wiped nearly dry, and finished with tissue
paper. (Always save tissue paper for that purpose.) In washing the floor,
do not forget the closets. If moths are in them, use benzine on the floor ;
also sprinkle the room floor with benzine, remembering that there must be
no fire. When floor is dry, blow cayenne pepper into every crack and
crevice, using a small pair of bellows for the purpose.

Now we are ready to go to the next room the same way. Then return to
number one and put the carpet down. A carpet wears better if put down
well, and it is better to have it done by experienced persons when the expense
can be afforded and such help can be had. Moth-proof carpet lining is best,
but several thicknesses of newspaper come next as a carpet preserver. The
printer's ink is an excellent moth preventive, and the newspapers keep the
carpet from rubbing on the boards. The good old-fashioned way of putting
under good clean rye or oat straw is again in favor, for the reason that dust,
so destructive to them, will pass through both carpet and straw to the floor.
Begin at one corner, and nail down one of the sides at the cut ends of the
breadths, continuing round the selvage side, and stretching it evenly and
firmly without straining the fabric. When two sides are nailed, take next
the other selvage side. The last side will require the most stretching in order
to get rid of puckers.

For stair carpets, make a pad of coarse cotton cloth, nearly as wide as the
carpet, and the full length of the stairs; fill with two or three layers of
cotton-batting, sewed across to stay it about nine inches between seams. This

HO USE-CLEANING.

431

is best because not displaced so easily as paper. Have half a yard more
carpeting than is needed in order to turn the carpet upside down, and
change the positions of the places where the edge of the steps make a
mark. When the carpet is new, leave it uncovered, and put down stair
cloth after it begins to show wear. Linen over-carpet in the summer is
both cool and pleasant ; besides, it helps to keep away moths. After being
ewept and laid down on the floor, the carpet should be wiped. Have two
pails, one of clean soap-suds, the other with lukewarm water, a clean flannel
cloth, and two clean, coarse towels. Take the carpet by breadths, wring the
flannel out of the lukewarm water and hold it so that you can turn and use
it up and down three or four times on the same place. Rub both with and
against the grain as hard as if you were scrubbing the floor, then throw
the flannel into soap-suds, and rub the carpet dry with one of the dry
towels. If you leave the carpet wet, the dust will stick to it and it will
smell sour and musty. Wash the flannel clean in the soap-suds, wring it
out of the warm water and proceed as before. If the carpet is very dirty
-or has much green in it, use fresh ox-gall in the lukewarm water in the
proportion of a quart of gall to three quarts of water, and rub the carpet
dry as already directed. This rubbing a carpet raises the pile and freshens
the colors. When the carpet is nicely down and swept the room is ready
for its customary furniture, unless the more thorough renovation of kalso-
mining and painting is to follow the cleaning. Before replacing, every
article should be thoroughly cleaned, every button and tuft of the uphol-
stered goods receiving its share of attention from the furniture-brush.
Sofas and chairs should be turned down and whipped then carefully
brushed, and all dust wiped off with a clean cloth slightly damped. Clean
the pictures and hang them back. If photo or engraving, and dust under
the glass, take them out and rub off with a clean cloth. Clean the glass by
washing in weak ammonia water and wiping dry. If gilt frames, wash with
a little flour of sulphur and rain-water ; if rosewood or other dark wood
and varnished, rub with furniture polish made as follows: Alcohol, eight
ounces, linseed oil (raw) eight ounces, balsam fir, one-half ounce, acetic
ether, one-half ounce. Dissolve the fir in the alcohol, then add the others
and apply with a flannel cloth, and rub until dry. If oiled (not var-
nished), rub with a cloth wrung out of lamp (kerosene) oil and they will
look like new. Go over all the furniture with the above polish or oil, accord-
ing as they are oiled or varnished. If ever troubled with bed bugs, go over
every part good with lamp-oil. Clean all the other rooms the same way,
leaving the hall until the last. Wash the oil-cloth with water in which
some borax is dissolved, and wipe with a cloth wrung out of swreet milk.
Follow the above directions for tbe rooms down stairs ; do not have more
than two rooms torn up at once. Clean out all moths as you go, for they
will soon ruin carpets, chairs, sofas, etc., if not killed. Polish the furniture
as above, and do not raise any dust where it is for a few days. Ink stains can
be taken out with oxalic acid. Wash in cold water, then in a solution of
chloride of lime, than in water again: if white goods, warm them up in

432 HOUSE-CLEANING.

salted milk, let them lie some time, and then wash in water. In cleaning
paint, use water in which ammonia has been added, till it feels slippery, or
use fine whiting — to be had at the paint or drug-stores. Take a flannel
dipped in warm water, squeezed nearly dry ; dip this in the whiting, and
rub the paint with it; then wash off with warm water. For windows, use
either of the above, or Indexical soap. For the natural wood, or grained
"work, use clear water and wipe off quickly, or cold tea.

Paint can be taken off where not wanted, with turpentine. Apply with
a sponge, after a little time it will rub off; if cloth, rub between the hands
and it will crumble off. White spots can be taken off varnished furniture
by rubbing with a rag wet with spirits of camphor.

It should be remembered that ammonia, especially the. stronger kinds, is
dangerous, a few drops being enough to injure a person. When used for
cleansing purposes is should be handled with great care, that the gas
which is given off freely in a warm room, be not breathed in large quan-
tites, and do injury to the delicate lining of the nose and mouth. Benzine
is a liquid, in the handling of which much caution should be exercised. It
is very volatile, and its vapor, as well as the liquid itself, inflammable. When
employed for removing grease, or other stains, froia clothing, gloves, etc.,
it should never be used at night, nor at any other time near the fire.
Alcohol must also be used with great care, especially at night.

When the kitchen is cleaned, all the bake-pans, sauce-pans, tin-kettles, etc.,
should be plunged into a boiler filled with strong soda water ; or, add to clear
hot water some of the following fluid, which you have already prepared, as
follows : One pound of sal-soda, one-half pound stone lime, five quarts soft
water ; boil a short time in copper or brass kettle, stirring occasionally ; let
settle, then pour off the clear fluid into a stone jug, and cork for use. After
this, they are really purified, even if they are not scoured with sand, sapolio,
or whatever burnishing material happens to be a favorite with the housewife.
This process of cleaning the pots and pans is often performed by the tidy
housewife, but it is especially appropriate at the time when the whole house
is being purified of its half year's accumulation of soiling. A kitchen
should hare a painted wall that can be washed with a scrub-brush and
water, or it should be whitewashed with lime. To clean the kitchen, kettle-
closets and pantry, is usually the greatest dread of the spring campaign, but
it need not be if the formalities of boiling the tins is going on while the walls
and shelves are being scrubbed. Papers should be cut and fitted to the clean
shelves. Try to have wire screens at all outside doors and all windows, and
the one leading from the kitchen to the dining room, also the lower half of
all windows. Keep plenty of husk mats and foot-scrapers at the doors, and
learn to stop and use them. Have a place for every thing and always put it
there ; it will save work. Do not work so hard as to make youself sick ;
better be a little dirty than have a spell of sickness. A kitchen and pantry
need cleaning several times in a year, being used the most and should be
kept the cleanest.

Sinks, drains, and all places that become sour or impure, should bi

HOUSE-CLEANING. 433

cleansed with carbolic acid and water. This, or some other good disinfectant,
should be kept in every house, and used frequently in warm weather. An-
other good disinfectant is copperas; ten cents' worth, dissolved in water, will
deodorize your sink and other bad smelling places about the buildings.
Probably there is nothing better for the purpose than copperas ; it possesses
no bad odor. Do not place carbolic powder boxes, nor sprinkle chloride of
lime, etc., where your drain openings exist, merely to distract your nose's
attention from the sewer gas, which is issuing from some leaking pipe or
choked trap; by so doing you but ignore nature's warning, that like the
premonitory smoke and rumblings of a volcano, advises you of the eruption
of the disease to come. While house-cleaning, brighten up old furniture by
rubbing well with kerosene oil; should it be marred or bruised, use the
" Magic Furniture Polish " page 446. Take bedsteads to pieces, and saturate
every crevice with strong brine ; nothing is better to purify and cleanse, or
to destroy bed-bugs. To clean mirrors, take clean \varm rain-water, and
put in just enough spirits of ammonia to make it feel slippery. If very-
dirty, rinse, if not, wipe dry and you will be surprised at the effect. Do
not polish stoves until fall if you are going to put them away during the
summer, but to keep them or any iron utensils from rustiug, rub over
with kerosene. When polishing, six or eight drops of turpentine added to
blacking for one stove, brightens it and makes it easier to polish. To re-
move mortar and paint from windows, rub spots of mortar with hot,
sharp vinegar; or, if nearly fresh, cold vinegar will loosen them. Rub the
paint spots with camphene and sand. To remove spots from gray marble
hearths rub with linseed oil.

Fall house-cleaning deserves no less attention, except that white-washing
and painting can best be done in the mild days of spring, when the house
may be thrown open to wind and sunshine. True best time is in the
constant weather of October; and before beginning, all the dirty and heavy
work for the winter, such as getting in coal and wood, should be com-
pleted, and the cellar made clean and sweet.

PROTECTION AGAINST MOTHS.

During the week before the "siege" of house-cleaning in spring OP fall,
look over all garments and articles to be put away, mend, remove all grease
spots if possible. An effective mode for cleansing is to a table-spoon ammonia
add a tea-cup boiling water; wrhen cool enough saturate a piece of the goods
or a sponge with it and rub the spot briskly, rinse with a clean cloth and
fresh water, rubbing as before. Shape the garment with the hands so that
the wet part will neither be stretched or shrunken ; dry in the air or by a
sunny window. If not out repeat process being careful to rub the goods with
the nap, then beat with a limber cane and place on the line in the wind and
sun for a day. Towards evening, before dampness finds its way into them,
fold them up with pulverized camphor, cut tobacco or cedar chips, lay in
their wrinkles, wrap them in newspaper, carefully tie and label them, and
they are ready for the closet shelves. Or, have fixed a trunk, box, or chest
that is thoroughly cleaned, and lay an old sheet, that has, however, no holes
28

434 HOUSE-CLEANING.

in it, in this receptacle, so that the middle of the sheet is parallel with the
bottom of the box. Lay the heaviest garment at the bottom with a plentiful
supply of gum camphor in bits the size of a hickory-nut, or cedar shavings,
strewn upon each garment; when the box is filled strew camphor or cedar
shavings on top of the last garment, and all around the edges, and fold and
pin the sheet over so that all of the edges lap over each other. Close the
box, and set in closet in some part of the house which is frequented often
during the warm weather, for the presence of any animated object is certain
to disturb the moth. Always clear out all closets and trunks early in the
spring. Wash with a sponge dipped in a mixture of ammonia and alcohol.
Every thing the closets or trunks contain should be shaken and well aired.

Sometimes a heavy carpet, in a room seldom used, is not taken up at house-
cleaning time. In this case lay a cloth along the edge of the carpet and pass
slowly over it with a hot flat-iron. This will kill moths and their eggs. If
moths are discovered in a carpet at a time when it is inconvenient to take it
up, they may be killed in the same way. A carpet, particularly if turned
under at edges, should not be left down longer than one year, even if not
much used.

All moths work in the dark, hence clothing, furs or carpets exposed to the
light are not in so much danger as when put away in the dark. The worms
are torpid and do not work during the cold of the winter. Early in the
spring they change into chrysalids, and again in about three weeks they
transform into winged moths, when they fly about the house during the
evening until May or June. Then they lay their eggs, always in dark places,
and immediately after die. The eggs, which are too small to be detected with
the naked eye, hatch out in about two weeks, and the young worms immedi-
ately proceed to work.

Furs should not be worn late in the season. They should be combed care-
fully with a dressing-comb, beaten and aired (but not in the hot sun), sprink-
led with camphor gum, and wrapped in linen, sewed up, and then put in a
paper bag. Newspaper is not strong enough; brown wrapping paper is
better. Paper boxes may be used, but should be pasted securely so nothing
can enter. Cedar chests will effectually keep out moths, but few are so fort-
unate as to possess these. Any article of fur, which has previously been
troubled with moths, should be opened and examined in July, to make sure
no moth is harbored in them, despite the precautions taken. This process,
pursued resolutely year after year, will keep a house almost, if not entirely
free, from the moth, and save much destruction and annoyance.

In the country remote from drug-stores, many housekeepers use the dried
leaves of sage, thyme, spearmint and other highly scented herbs. These are
gathered after the housewife has laid in all she may require for cooking and
medicinal purposes, are tied in bunches and dried, and then laid among the
clothes in the large wooden chest ; or a pole is laid from rafter to rafter, and
the clothing is hung over this, and casings of calico or old cotton quilts are
carefully pinned around each garment, the bunches of herbs being also
pinned at intervals about the clothing.

PAPERING. 435

KALSOMINING.

If papering and painting, or kalsomining are to be done, do the last named
first. Wash ceiling that has been smoked by the kerosene lamp, with a strong
solution of soda. Fill all cracks in the wall with a cement made of one part
water to one part silicate of potash mixed with common whiting. Put it in
with a limber case-knife if you have no trowel. In an hour, after it has set,
scrape off the rough places, and after kalsomining no trace of the crack will
appear. For the wash, take eight pounds whiting and one-fourth pound white
glue; cover glue with cold water over night, and heat gradually in the morn-
ing until dissolved. Mix whiting with hot water, add the dissolved glue and
stir together, adding warm water until about the consistency of thick cream.
Use a kalsomine brush, which is finer than a white-wash brush, and leaves the
work smoother. Brush in, and finish as you go along. If skim-milk ia
used instead of water, the glue may be omitted.

PAINTING.

If painting has been required, a patient endurance of a sufficient number
of drying days must be given over to this process. The smell of the turpen-
tine will be very much diminished, and the unwholesomeness of paint almost
destroyed, by placing in the apartments, and in the adjoining sleeping-rooms,
several wash-bowls or pails filled with cold water. In the morning the top
of the water will exhibit the material which it has absorbed, and which those
who were breathing the same air would have taken into their systems. If but
one coat of paint is to be placed upon an apartment, all the wood should be
carefully washed with strong sal-soda water, and dried before painting it, to re-
move any oily or dingy spots that would otherwise soon show through a
single layer of either white or color.

Any woman of a mechanical turn of mind can paint a room, buying the
paint ready mixed. While painting keep the room well ventilated and eat
acid fruits. When done, any spatters on the glass may be removed by the
application of a mixture of equal parts of ammonia and turpentine, washed
off with soap-suds. To polish the glass, wash in warm water, wipe with a soft
cloth, put a little whiting on the center of the pane, and rub with chamois-
«kin or a soft cloth.

PAPERING.

In papering a hard-finished wall, a thin solution of white glue should be
first applied with a white-wash brush. To make the paste, sift the flour, add
one ounce pulverized alum to every pound of flour, mix it smoothly writh
cold water, and pour over it gently but quickly boiling water, stirring mean-
time constantly. When it swells and turns yellow it is done, but is not to be
nsed until cool, and may be kept for some time without spoiling. Or, for
paste, clear corn starch is sometimes used, made precisely as made for starch-
ing clothes. It is well to use a small quantity of carbolic acid in it, as a pre-
caution against vermin. A thin paste of wheat, or what is better, rye flour,
is, however, very good for any thing except the most delicate papers. The
wall should be smooth, and if very smoky or greasy in spots, it should be
washed with weak lye or soap-suds. Trim the paper close to the pattern cm

436 GENERAL SUGGESTIONS.

one side. A pair of long shears is best for the purpose— allowing the roll to
lie on the floor, and rolling up again on the lap as fast as trimmed. Provide
a board wider than the paper, and a little longer than a single breadth when
cut. Cut all the full breadths that will be required for the room, matching
as you cut, and saving remnants for door and window spaces. Begin at
the right hand and work to the left, The breadths may be laid one on
another on the board, the top one pasted with a good brush, the top
turned down, bringing the two pasted sides together, a foot or two from
the other end. Carefully adjust the top to its place, gently pressing it
•with soft towels, first down the middle of the breadth end then to each edge.
In turning a corner, paste only that part which belongs to one side, fasten
it in place, and then paste and adjust the rest. The border may be tacked
on; No. 4 tacks will not be visible at the top of a room, and it may be re-
moved when the ceiling needs whitening. In selecting paper avoid contrasts
in colors and large staring patterns, as they are out of taste and tiresome
to the eye. Choose rather neutral tints and colors that harmonize and blend
agreeably together, and with the general tone of carpets and furniture.
Even with a bare floor and plain wooden chairs, the effect of a soft-tinted
paper gives a vastly different impression than if the wall is disfigured
with glaring figures and contrasting colors. If ceilings are low, heighten the
appearance by a figure which runs perpendicularly through the wall-paper;
the effect produced is very deceptive — the ceiling appearing much higher
than it really is. Wall-paper is half a yard wide, and about eight yards to
the roll, so that it is easy to estimate the quantity needed. It is wise al-
ways to get one extra roll for repairs. After papering a room build no fire
in it until dry.

GENERAL SUGGESTIONS.

On Monday, wash : Tuesday, iron : "Wednesday, bake and scrub kitchen
and pantry : Thursday, clean the silver-ware, examine the pots and kettles,
and look after store-room and cellar : Friday, devote to general sweeping
and dusting: Saturday, bake and scrub kitchen and pantry floors, and pre-
pare for Sunday. When the clothes are folded off the frame after ironing,
examine each piece to see that none are laid away that need a button or a
stitch. Clean all the silver on the last Friday of each month, and go
through each room and closet to see if things are kept in order and nothing
going to waste. Have the sitting-room tidied up every night before retir-
ing. Make the most of your brain and your eyes, and let no one dare tell
you that you are devoting yourself to a low sphere of action. Keep cool
and self-possessed. Work done quietly about the house seems easier. A
slamming of oven doors, and the rattle and clatter of dishes, tire and be-
wilder every body about the house. Those who accomplish much in house-
keeping— and the same is true of every other walk in life — are the quiet
workers.

SILVER-WARE, when set away, keeps best wrapped in blue tissue-paper.
RAINY DAYS. — Make the house as bright and sunshiny as possible.

GENERAL SUGGESTIONS. 437

To PREVENT HINGES CREAKING. — Rub with a feather dipped in oil.

To DRIVE OFF FLEAS. — Sprinkle about bed a few drops of oil of lavender.

RED ANTS. — A small bag of sulphur kept in a drawer or cupboard will
drive away red ants.

ICY WINDOWS. — Windows may be kept free from ice and polished by-
rubbing the glass with a sponge dipped in alcohol.

To DESTROY COCKROACHES, ETC.— Sprinkle the floor with hellebore at
night. They eat it and are poisoned.

LOST CHILDREN. — Label children's hats with the name and place of resi-
dence so that, if lost, they may be easily restored.

PARCELS. — Whtn parcels are' brought to the house, fold paper and put
away in drawer, and roll the string on a ball kept for the purpose.

SOAP. — It is a great saving to have bars of soap dry. It should be bought
by the quantity.

To PREVENT PAILS FROM SHRINKING. — Saturate pails and tubs with gly-
cerine, and they will not shrink.

To KEEP FLIES OFF GILT FRAMES. — Boil three or four onions in a pint of
water and apply with a soft brush.

To REMOVE OLD PUTTY FROM WINDOW-FRAMES. — Pass a red-hot poker slowly
over it, and it will come off easily.

To SOFTEN HARD WATER. — Hard water becomes nearly soft by boiling. A
piece of chalk will soften hard spring-water.

PROVIDE ON SATURDAY FOR MONDAY, so as not to take up the fire with
cooking, or time in running errands on washing-day.

To SOFTEN CISTERN-WATER. — Cistern-water that has become hard from
long standing, can be softened by adding a little borax.

To DESTROY THE SMELL OF FRESH PAINT. — Sprinkle hay with water in which
chloride of lime has been mixed, and place on floor.

ANTS AND INSECTS. — Dissolve two pounds alum in three quarts water. Ap-
ply with a brush while hot to every crevice where vermin harbor.

To CLEAN CHROMOS. — Dampen a linen rag slightly and go over them gently.
If the varnish has become defaced, cover with a thin mastic varnish.

COAL ASHES make excellent garden walks. They become very hard by use
and no weeds or grass will grow through them.

To CLEANSE A SPONGE. — By rubbing a fresh lemon thoroughly into a
soured sponge and rinsing it several times in lukewarm water, it will become
as sweet as when new.

To REMOVE GREASE SPOTS FROM CARPETS. — Cover spots with flour and
then pin a thick paper over ; repeat the process several times, each time
brushing off the old flour into a dust-pan and putting on fresh.

MENDING. — Never put away clean clothes without examining every piece
to see if they are in any way out of order. Stockings, particularly, should
be carefully darned.

HAEDWHITEWASH. — Ten cents worth of kalsomine, five cents worth of
glue dissolved in warm water, two quarts of soft soap, and bluing. This will
do for halls closets, fences, etc.

BAD SMELLS. — Articles of clothing, or of any other character, which have
become impregnated with bad-smelling substances, will be freed from them
by burying for a day or two in the ground. Wrap up lightly before burying.

CEMENT FOR CHINA. — To a thick solution of gum arabicadd enough plaster
of parts to form a sticky paste; apply with a brush, and stick edges to-
gether.

SHEETS. — When sheets are beginning to wear in the middle, sew the sel-
vage sides together and rip open the old seam, or tear in two and hem the
sides.

To MAKE ARTIFICIAL CORAL. — Melt together four parts yellow resin and
one part vermilion. Dip twigs, cinders, or stones in this, and when dry they
will look like coral.

To SEW CARPET-RAGS ON A MACHINE. — Make the stitch short, run it ob-

438 GENERAL SUGGESTIONS.

liquely across the rags where they are to be joined, and sew a good many
before cutting the thread.

A RUSTIC FRAME. — A neat rustic frame for pictures may be made of cat-
tail rods. Hide the corners where they are joined with ivy, or a vine made
of leather-leaves or handsome autumn leaves and the berries of bitter-sweet.

To DESTROY WEEDS IN WALKS. — Boil ten pounds stone-lime, five gallons
water and one pound tiour of sulphur, let settle, pour off clear part, and
sprinkle treely upon the weedy walks.

To MEND TIN. — .Scrape the tin about the hole free from grease and rust, rub
on a piece of resin until a powder lies about the hole, over it lay a piece of
solder, and hold on it a hot poker or soldering iron until it melts.

To REMOVE GREASE FROM WOOD BEFORE PAINTING. — Whitewash the spots
over night, and wash it off in the morning. When dry, the paint will stick.
Slaked lime laid on the spots and wet a little, will do as well as whitewash.

To CLEAN HEARTHS. — Soapstone or sandstone hearths are cleaned by
washing in pure water, then sprinkling with powdered marble or soapstone,
and rubbing with a piece of the stone as large as a brick, and having at
least one flat surface.

LIGHTNING CREAM FOR PAINT OR CLOTHES. — Four ounces white castile
soap, four of ammonia, two of ether, two of alcohol, one of glycerine ; cut the
soap fine, dissolve in one quart of soft water over the fire, and when dissolved
add the other ingredients.

KEROSENE AND CARPETS. — When so unfortunate as to spill kerosene oil or
other grease on a carpet, sprinkle buckwheat Hour (whe^at flour will do)
lightly over it until it is completely covered, and let it lie without disturb-
ing it for a week; brush off, and there will be no trace of oil left.

MAGIC FURNITURE POLISH. — Half pint alcohol, half ounce resin, half
ounce gum-shellac, a few drops analine brown; let stand over night and add
three-fourths pint raw linseed oil and half pint spirits turpentine ; shake well
before using. Apply \vith cotton flannel, and rub dry with another cloth.

To HANG PICTURES. — The cheapest and best material with which to
hang pictures is copper wire, of a size proportioned to the weight of the
picture. When hung, the wire is scarcely visible, and its strength and
durability is wonderful.

LAMP-WICKS. — To insure a good light, wicks must be changed often, as
they soon become clogged, and do not permit the free passage of the oiL
Soaking \vicks in vinegar twenty-four hours before placing in lamp insures a
clear flame. Felt wicks are best.

To TEMPER LAMP CHIMNEYS. — Lamp chimneys and glass-ware for hot
water are made less liable to brake by putting in cold wa^er, bringing slowly
to boiling point, boiling for an hour, and allowing to cool before removing
from water.

FURNITURE POLISH. — One and a half ounces each alcohol and butter of
antimony, one-half ounce muriatic acid, eight ounces of linseed-oil, one-
half pint vinegar. Mix cold. This has been tried for twelve years and has
been regularly sold for $10.

A CHEAP CARPET. — Make a cover for the floor of the cheapest cotton cloth.
Tack it down like a carpet, paper it as you would a wall with paper re-
sembling a carpet in figures, let it dry, varnish with two coats of varnish, and
with reasonable usage it will last two years.

MENDING PLASTER OF PARIS. — Gum shellac makes an excellent strong
cement for joining broken pieces together, and is more covenient than glue.
The shellac should be flowed upon the surfaces to be joined, firmly pressed
together, and carefully set away for about one hour.

To MAKE RAG RUGS. — Cut rags and sew hit and miss, or fancy striped as
you choose ; use wooden needles, round, smooth, and pointed at one end, of
any convenient length. The knitting is done back and forth (like old fash-
ioned suspenders), always take off the first stich. — Anna F. Hisey.

To CLEAR CISTERN WATER, — Add two ounces powdered alum and two

GENERAL SUGGESTIONS. 439

ounces borax to a twenty barrel cistern of rain-water that is blackened or
oily, and in a few hours the sediment will settle, and the water be clarified
and fit for washing and even for cooking purposes.

To MAKE OIL-CLOTHS MORE DURABLE. — Before or after putting down new
oil-cloths, put on one or two coats of linseed-oil with a brush, and when
thoroughly dry, add one or two coats of varnish. This makes the cloth
softer and much more durable. — Miss Era Evans, Delaware.

To KEEP ICE-WATER. — Make a hat-shaped cover of two thicknesses of
strong brown paper with, cotton-batting quilted between, large enough to
drop over and completely envelop the pitcher. This prevents the warm air
from coming in contact with the pitcher, and the ice will last a long time.

To SWEEP A RAG-CARPET. — Set a pail of water outside the door and dip the
broom in it, shaking the water off, so there will be no wet streaks on the car-
pet; sweep but a small portion, and then dip the broom again; in this way
the dust is taken up in the broom, instead of being sent whirling through
the air.

To START A FIRE IN DAMP, STILL WEATHER. — Light a few bits of shavings
or paper placed upon the top of grate ; thus by the heated air's forcing itself
into the chimney and establishing there an upward current, the room ia
kept free from the gas and smoke which is so apt to fill it, and the fire can
then be lighted from below with good success.

PUTTING AWAY CLOTHES. — Before putting away summer or winter clothes,
mend, clean, brush, shake well, fold smoothly, sprinkle gum-camphor, on
every fold, and on the bottom of trunks or closets (unless cedar chests are
used). Fine dresses, cloaks, etc., should be wrapped in towels or sheets by
themselves, and placed in the tray or a separate apartment of the trunk.

CEMENT FOR ATTACHING METAL TO GLASS. — Mix two ounces of a thick
solution of glue with one ounce of linseed-oil varnish, and half an ounce
of pure spirits of turpentine ; boil the whole together in a close vessel. After
it has been applied to the glass and metal, clamp together for two or three
days till dry.

CANE CHAIR-BOTTOMS. — To clean and restore the elasticity of cane chair-
bottoms, turn the chair bottom upward, and with hot water and a sponge
wash the cane ; work well, so that it is well soaked ; should it be dirty use
soap, let it dry well in the air, and it will be as tight and firm as new, pro-
vided none of the canes are broken.

To PASTE PAPER ON TIN. — Make a thin paste of gum-tragacanth and water,
to which add a few drops of oil of vitriol. Mix a pound each of transparent
glue and very strong vinegar, one quart alcohol, a small quantity of alum,
and dissolve by means of a water-bath. This is useful for uniting horn,
pearl, shell, and bone.

To CLEAN OIL-CLOTHS. — Take a pail of clean, soft, lukewarm water, a nice,
soft piece of flannel, wash the oil-cloth and wipe very dry so that no drop of
water is left to soak in and rot the fabric. After washing and drying, if a
cloth is rung out of a dish of skim-milk and water, and the oil-cloth is rubbed
over with this, and then again well dried, the freshness and luster of the
cloth will well repay the extra labor.

How TO WASH CHAMOIS LEATHER. — Make a good, tepid suds with hard or
soft soap, put in leather, rub it on the wash-board, put soap on skin and rub
again on board, and wash in this way through one or two suds, or until per-
fectly clean; rinse in tepid water without bluing, squeeze dry (do not wring),
hang in sun and keep snapping and pulling it till perfectly dry. The leather
will be as soft as new if the snapping and pulling are done thoroughly.

A CHEAP FILTER. — The most impure water may be rendered pure by fil-
tering through charcoal. Take a large flower-pot, put a piece of sponge or
clean moss over the hole in the bottom, fill three-quarters full of equal parts
clean sand and charcoal, the size of a pea ; over this lav a linen or woolen
cloth large enough to hang over the sides of the pot. Pour the water into
the cloth, and it will come out pure.

440 GENERAL SUGGESTIONS.

To CLEAN LOOKING GLASSES. — Divide a newspaper in two, fold up one-
half in a small square, wet in cold water. Rub the glass first with the wet
half of the paper, and dry with the other. Fly-specks and all other marks
•will disappear as if by magic. This is only true of the best quality of rag
paper, such as is used by the best weekly papers. Paper which has wood or
straw in it leaves a linty deposit on the glass.

To CLEAN SILVER-WAKE KASILY. — Save water in which potatoes have
been boiled with a little salt, let it become sour, which it will do in a few
days; heat and wash the articles with a woolen cloth, rinsing in pure water,
dry and polish with chamois-leather. Never allow a particle of soap to
touch silver or plated ware. For wiping silver, an old linen table-cloth cut
up in pieces of convenient size, hemmed, and marked "silver," is very nice.

To CLEAN SMOKE OFF MARBLE. — Wet a piece of flannel in strong ammonia
and rub the marble quickly with it, and then wash off with hot soap-suds ;
or, make a paste of chloride of lime and water and brush over the whole
surface that is smoky. Let it stand a minute, then wash with hot suds. A
paste of crude potash and whiting brushed over a grease spot on marble will
cleanse it perfectly.

ECONOMICAL MATS for use in front-doors, fire-places, bureaus, stands,
etc., may be made of coffee-sacking, cut to any desired size, and wrorked in
bright worsted or Germantown wool. Any simple pattern may be used or
it may be entirely filled in with a plain green. The edges of the sacking
may be fringed by raveling. To give it weight, line with an old piece of
carpet or heavy cloth.

A GOOD CEMENT— For mending almost any thing, may be made by mixing
litharge and glycerine to the consistency of thick cream or fresh putty.
This cement is useful for mending stone jars, stopping leaks in seams of tih-
pans or wash-boilers, cracks and holes in iron kettles, fastening on lamp-tops;
in all cases the article mended should not be used till the cement has hard-
ened. This cement will resist the action of w7ater, hot or cold, acids, and
almost any degree of heat.

To PRESERVE BOOKS. — Bindings may be preserved from mildew by brush-
ing them over with the spirits of wine. A few drops of any perfumed oil will
secure libraries from the consuming effects of mold and damp. Russia
leather which is perfumed with the tar of the birch-tree, never molds or sus-
tains injury from damp. The Romans used oil of cedar to preserve valuable
manuscripts. Russia-leather covered books, placed in a stationer's window,
will destroy flies and other insects.

BADLY FITTING DOORS. — When blinds and doors no not close snugly, but
leave cracks through which drafts enter, the simplest remedy is this: Place a
strip of putty all along the jambs, cover the edge of the blind or door with
chalk, and shut it. The putty will then fill all spaces which wrould remain
open and be pressed out where it is not needed, while the excess is easily
removed with a knife. The chalk rubbed on the edges prevents adhesion,
and the putty is left in place, where it soon dries and leaves a perfectly fit-
ting jamb.

CARE OF OIL PAINTINGS AND FRAMES. — Wash the picture, when neces-
sary, in sweet milk and warm water, drying carefully. Or, clean the paint-
ing well with a sponge dipped in warm beer, and when perfectly dry, wash
with a solution of the finest gum-dragon dissolved in pure' water. * To re-
touch a gilt frame wet the rubbed spot with isinglass dissolved in weak
spirits. WThen about dry, lay on gold-leaf, and when quite dry, polish with
a very hard burnisher. Give the gilt frame when new a coat of white var-
nish, and all specks can then be washed off with water or suds without
harm.

FiNts« FOR ROOM. — A room with plain white walls is finished beautifully
by placing a black walnut (or the same wood with which the room is fin-
ished) molding around the room where the bocder of paper is usually placed,
at the junction of wall and ceiling. The molding, finished in oil, costs from

GENERAL SUGGESTIONS. 441

one to five cents a foot, and is easily put up. The upper edge should be
rounded, and a space of a quarter inch left between it and ceiling. To hang
pictures buy an 8 hook, sokl at all hardware stores, place one hook over the
molding, hang the picture cord on the other, and slip to the right or left to
the desired position. This saves the wall from injury from picture-nails.

PERPETUAL PASTE. — Dissolve a tea-spoon of alum in a quart of water.
"When cold, stir in as much Hour as will give it the consistency of thick
cream, being particular to beat up all the lumps; stir in as much powdered
rosin as will lay on a rive-cent piece, and throw in half a dozen cloves to give
it a pleasant odor. Have on the tire a tea- cup of boiling water, pour the
tiour mixture into it, stirring well at the time. In a few minutes it will be
of the consistency of mush. Pour it into an earthen vessel, let it cool, lay a
cover on, and put in a cool place. When needed for use, take out a portion
and soften it with warm water. Paste made in this way will last a year. It
is better than gum, as it does not gloss the paper.

To CLEAN A PAPERED WALL. — Cut into eight pieces a large loaf of bread
two days old, blow dust off wall with a bellows, rub down with a piece of the
bread, in half yard strokes, beginning at the top of the room, until upper
part is cleaned, then go round again repeating until all has been gone over.
Or, better, take about two quarts of wheat bran, tie it in a bundle of coarse
flannel, and rub it over the paper. It will clean the paper nicely. If done
carefully, so that every spot is touched, the paper will look almost like new.
Dry corn meal may be used instead of bread, applying it with a cloth. If
grease spots appear, put blotting paper over spots and press with a hot flat-
tron.

INK STAINS on mahogany, rosewood, or black walnut furniture may be
removed by touching the stain with a feather wet in a spoonful of water in
-which six or eight drops of nitre have been mixed. As soon as the ink dis-
appears, rub the place immediately with a cloth wet in cold water, or the nitre
\vill leave a white stain. If the ink stain then remains, make the solution of
nitre stronger, and repeat. Ink stains on paper may be removed by a solu-
tion made as follows: Dissolve a half pound chloride of lime in two quarts
of soft water; let stand twenty-four hours and strain through a clean cotton
cloth; add to an ounce of the lime-water a tea-spoon of acetic acid, apply to
the blot, and the ink will disappear. Dry with blotting paper. Bottle the
remainder of the lime-water closely, and keep for future use.

THE CARE OF MARBLE. — Never wash the marble tops of wash-stands,
bureaus, etc., with soap. Use clean warm water (if very much soiled add a
little ammonia) and a soft cloth, drying immediately with a soft towel.
There is nothing that will entirely remove grease spots from marble, hence
the necessity of avoiding them. To clean marble or marbleized slate man-
tels, use a soft sponge or chamois-skin, dampened in clean warm water
without soap, then polish with dry chamois-skin. In dusting, use a feather-
duster, and never a cloth, as it is likely to scratch the polished surface.
Slate hearths are preferable to marble, as they are not so easily soiled. To
wash them, use a clean cloth and warm water. Many oil them thoroughly
when new with linseed oil ; thus prepared they never show grease spots.

INDELIBLE INK. — Two drams lunar caustic, six ounces distilled or rain-
water; dissolve, and add two drams gum-water. Wet the linen with the fol-
lowing preparation : Dissolve one-half an ounce prepared natron, four ounces
water, add half ounce gum-water, (recipe below); after smoothing it writh a
warm iron, write with the ink, using a gold, quill, or a new steel pen. The
writing must be exposed to a hot sun for twelve hours ; do not wash for one
week, then be particular to get out the stain which the preparation will
make. If this is followed in every particular, there need never be a failure.
Gum-water for the above is composed of two drams gum-arabic to four
ounces water. One tea-spoon makes two drams, two table-spoons make one
ounce. If at any time the ink becomes too pale add a little of pure lunar
caustic. Never write without using the preparation, as it will rot the cloth.

442 GENERAL SUGGESTIONS.

To EXTERMINATE BEDBUGS. — In March scald with boiling water every crack
or suspected place where they find refuge, and then touch thoroughly every
crack and seam where the bugs are likely to harbor, with kerosene. Great
care must be taken not to injure line varnished furniture. If any injury is
done to varnish by the hot water, it may be restored by rubbing immedi-
ately with a rag wet in turpentine or oil. Beds should be examined again
for vermin in July and August, and if measures are taken to exterminate
them, there will be very little trouble. Another death-dealing method is to*
fill crevices with salt, and wash bedstead with strong brine, or use kerosene
in the same way. Paris-green and mercurial ointment are deadly poisons to
the bedbug, but as they are dangerous to have in the house, the first-named
methods are preferable. One part quicksilver to twenty parts white of an
egg, applied with a feather to every crack and crevice in bedstead and room,
will kill them. Most people are unable to console themselves for sleepless-
nights as did the Irishman, who said: " Indade, I did quite as well as the
bugs, for not one of them slept a wink all night," and the above recipes, are
any of them certain to remove the pests if properly and faithfully applied.

FARMER'S DOOR MAT. — Every doorstep should be provided with a foot-
scraper and a brush or broom, and every one, as he comes in, should take the
time to use them before appearing on the carpet or clean floor. If a regular
scraper — one made for the purpose — is not at hand, one can make one from tv
bit of hoop-iron, which is to be placed on a step or edge of the porch in a
convenient place. It is well to provide a "mud-mat," which is simply strips-
an inch or so square — fence pickets will answer — screwed to three or four
cross-pieces an inch apart, or a more elaborate one can be made by stringing
the slats upon fence wires. One with muddy boots is very apt to stamp and
rub them on the steps or floor of the porch ; a mud-mat will clean them off
more effectually, and save the porch hard wear. A very excellent mat may
be made by boring holes in a board, and drawing corn husks through the
holes. Careful persons change their foot-gear when they enter the house to>
remain any length of time — a custom conducive not only to neatness, but so
greatly to comfort, that it is to be commended.

MOVING. — When about to move to another house, begin packing two week*
beforehand. Carefully pack small and fragile articles in boxes and barrels.
In this way, china and glassware, and fragile ornaments may be stowed
away with odd articles of clothing, bedding, etc. Books should be packed
in boxes, or wrapped several in a package, in several thicknesses of news-
paper, and tied with strong twine. They can thus be transported with very
little handling. Larger pictures should be taken down and tied in couples,
face to face, wTith rolls of soft paper between the corners to prevent rubbing.
Small pictures may be packed with clothing in bureau-drawers and trunks.
Take up carpets last. When about ready to move, select one room up-stairg
into which remove every thing possible from the other rooms, and another
below for the same purpose. If the occupant of the house into which you
are to move will do the same, you can easily make some rooms there ready
for occupancy. Of course each room must be swept down and scrubbed.
As soon as the floors are dry, carpets may be put down in the more impor-
tant rooms, and the furniture moved in. On the day the transfer is made,
see that coal or fuel is provided, so that a fire may be started, and take along,
a basket, with matches, towels, napkins, knives and forks, sugar, tea, bread,
and other materials for lunching. With all the caution you can exercise,
you will find Franklin's old saying true, that "three removes are as bad as a
fire." Houses that have been empty may become fever breeders when they
come to be re-occupied. An English sanitary officer alleges that he has
observed typhoid, diphtheria, or other zymotic affections to arise under these
circumstances. The cause is surt,osed to be in the disuse of cisterns, pipes,
and drains, the process of putrefaction going on in the impure air in them,
the unobstructed access of this air to the house, while the closure of window*
and doors effectually shuts out fresh air. Persons moving from the city to.

GENERAL SUGGESTIONS. 443

their country homes for the summer, should see that the drains and pipes
are in perfect order, that the cellars and closets are cleared of rubbish, and
the whole house thoroughly aired before occupying. Copperas used freely
in the cellar is a good and cheap disinfectant.

LABOR-SAVING CONTRIVANCES. — Every good housewife has neatly arranged
cupboard and dish-closet. Every thing has its appropriate shelf and division.
But there are other things for which provision should be made. A pile of
books is sometimes seen in one part of the dining-room, a few newspapers in
another, and a pair of shoes in a third. The inside of a closet is sometimes
a mass of confusion — "a place for every thing," and every thing thrown
promiscuously into it. Half a dozen garments are hung upon one nail, to
crowd each other out of shape ; others are thrown upon the tloor amid heaps
of boots and shoes. And so on to the end of the chapter of careless and slov-
enly disorder. There is no excuse for such carelessness, and no satisfaction
in such housekeeping. Want of time is no excuse, for such want of system
and order is the cause of the most prodigal waste of time. It is only neces-
sary to use the brain a little to save the hands. Systematic habits, doing
every thing well, and the hundred little contrivances which will suggest
themselves to every neat and ingenious housekeeper, will save time, and
establish order and cleanliness. Have shelves in the closet, and regular rows
of hooks, and plenty of them ; let one side be appropriated to one kind of
clothing, with a hook for each article. If necessary to preserve the order,
make a neat label, and paste over each hook. Make shoe-pockets (these
pockets are made of about two and a half yards of calico ; one yard of which
makes the back, to be tacked to the door when done. Split the remaining
yard and a half in two, lengthwise, and, placing the strips about one inch
apart, make, across the back, three rows of pockets, by stitching first the
ends of the strips to the sides of the back, and then gather the bottom of each
-strip to fit the back ; then separate each strip into two, three, or four pock-
ets, according to the use for which they are designed, and fasten by stitching
a narrow "piping" of calico, from top to bottom of the back, between the
pockets. All the work may be done on a machine. A border of leather,
stitched on the edges of the back, and a narrow strip used instead of the
calico " piping," make whole much stronger) on the inside of the doors, and
never put any thing on the closet floor, where it will be trodden upon in
entering for other articles. Never stuff any thing away out of sight in haste
and disorder. Hiding dirtiness does not cure it. Those who write many
letters should have a case, with "pigeon-holes" labeled and arranged alpha-
betically— a box for three or four letters is sufficient — in which to keep them,
with one compartment for unanswered letters. When the case becomes
crowded, or at the end of the year, wrap in packages, and label with letter
and the year. Newspapers and magazines, when preserved, should be neatly
filed in order and laid away, or sent away for binding. The work-basket,
which is in daily use, is often a spectacle for gods and men — the very picture
of confusion and disorder. When it can be afforded, one of the new ladies'
adjustable work-tables, of which several admirable styles are made and widely
advertised, will be found a great convenience, especially where there are
children — whose little fingers delight in tumbling the contents of the basket.
If a basket is used, it should be divided into compartments. A circular bas-
ket, with divisions about the edge for smaller articles, and larger spaces in
the center, is convenient, and easily kept in order. All these, and hundreds
of other devices like them, are labor-savers, which relieve housekeeping of a
large share of its burdens. And a calculation of the time spent every year
in hunting through closets for lost overshoes or slippers, or in cleaning up
the scattered items in the sitting-room when company is coming in, and
searching for missing letters among a miscellaneous pile thrown into a
-drawer, will give a startling result, and convey some adequate idea of the
real money and time-value of that love of neatness and order which is one
of the cardinal virtues in women.

444 HOUSEKEEPER'S ALPHA BET.

HOUSEKEEPER'S ALPHABET.

APPLES — Keep in dry place, as cool as possible without freezing.
BROOMS — Hang in the cellar-way to keep soft and pliant.
CRANBERRIES — Keep under water, in cellar ; change water monthly.
DISH of hot water set in oven prevents cakes, etc., from scorching.
ECONOMIZE time, health, and means, and you will never beg.
FLOUR— Keep cool, dry, and securely covered.

GLASS — Clean with a quart of water mixed with table-spoon of ammonia.
HERBS— Gather when beginning to blossom ; keep in paper sacks.
INK STAINS— Wet with spirits turpentine ; after three hours, rub jr^ll.
JARS — TO prevent, coax " husband " to buy our Cook-Book.
KEEP an account of all supplies, with cost' and date when purchased.
LOVE lightens labor.

MONEY — Count carefully when you receive change.
NUTMEGS — Prick with a pin, and if good, oil will run out.
ORANGE and Lemon Peel — Dry, pound, and keep in corked bottles.
PARSNIPS — Keep in ground until spring.
QUICKSILVER and white of an egg destroys bedbugs.
RICE — Select large, with a clear, fresh look ; old rice may have insects.
SUGAR — For general family use, the granulated is best.
TEA — Equal parts of Japan and green are as good as English breakfast.
USE a cement made of ashes, salt, and water for cracks in stove.
VARIETY is the best culinary spice.
WATCH your back yard for dirt and bones.
XANTIPPE was a scold. Do n't imitate her.
YOUTH is best preserved by a cheerful temper.
ZINC-LINED sinks are better than wooden ones.

& regulate the clock by your husband's watch, and in all apportionment*
of time remember the Giver.

THE DINING-ROOM.

It may not be amiss to give a page or two to the observances of forma}
dinners in "society," lest some reader — who may hope, if she becomes the
rare housekeeper we expect, to be called to give such dinners as the wife of
a Congressman, Governor, or even as mistress of the White House itself —
should be taken unawares. In every house, great or small, the Dining
Room should be as bright, cheerful and cosey as possible, and at the table
the mistress should wear her brightest smile. If there are trials and troubles,
do not bring them to the table. They impair digestion, and send husband
and children out to business or school, glum and gloomy, instead of refreshed
and strengthened. The plainest room may be made beautiful by taste, and
the homeliest fare appetizing by neatness and skill. Little attentions to the
decoration or pretty arrangement of the table charm the eye and whet the
appetite, and make the home table powerfully attractive. The every-day
observance of sensible and simple table manners ought always to be encour-
aged, because, in the long rt.:i, it promotes the comfort and the cultivation of
the family, and takes the pain of embarrassment out of state occasions.
Above all, the room, the table, and its furniture should be scrupulously neat
and orderly. For formal dinners, a round table, five to seven feet in diam-
eter, is the best fitted to display the dinner and its fine wares; but the exten-
sion table, about four feet wide and of any length desired, is generally used.
At the round table, conversation is, of course, easily made general, the party
being small. The table-cloth must be spotless, and an under-cover of white
cloth or baize gives the linen a heavier and finer appearance. A center-piece
of flowers is a pretty ornament (some even place upon the table a handsome
vase filled with growing plants in bloom), but the flowers must be few and
rare, and of delicate odors. Fruit in variety and tastefully arranged with
green leaves, and surrounded with choice dessert-dishes, is always attractive
and elegant. It is also a pretty custom to place a little bouquet by the side
of each lady's plate, and to fold a bunch of three or four flowers in the
napkin of each gentleman, to be attached to the left lapel of the coat as soon
as seats are taken at the table. Napkins, which should never be starched,
are folded and laid upon the plates, with a small piece of bread or a cold
roll placed on the top, or half concealed by the last fold. Beside each plate
are placed as many knives, forks and spoons as will be needed in all the
courses (unless the lady prefers to have them brought with each new plate,
which makes more work and confusion), and a glass, to be filled with fresh
water just before dinner is announced. The plates which will be needed are
counted out. Such as are to be filled with ready-prepared dessert-dishes ara

(445)

446 THE DIXING-ROOM.

filled and set in a convenient place. Dishes that need to be warm, not hot,
are left on the top shelf of the range or elsewhere where they will be kept
•warm until needed. When the soup-tureen (with the soup at the boiling
point) and the soup-plates are placed before the seat of the hostess, dinner
may be quietly announced. The host or hostess has, of course, previously, in-
dicated to each gentleman the lady with whose escort he is charged, the
guest of honor, if a gentleman, escorting the hostess, and taking a seat at
her right; if a lady, being escorted by the host to a seat at his right. Each
gentleman offers the lady assigned to him his right arm, and escorts her to
a seat at his left, passing her in front of him to her chair which he has
gracefully drawn back. The distribution of seats will tax the tact of the
hostess, as the moment of waiting to be assigned to place is extremely
awkward. Of course, all should have been decided on beforehand, and the
places should be designated with as little confusion as possible. The suc-
cess of the dinner will depend largely upon the grouping of agreeable per-
sons. The host leads the way to the dining-room, the hostess follows last,'and
all guests stand until she is seated. (In France, and at large dinner parties
in this country, a card with the name of each guest is placed on the plate
which is intended for him.) Once seated the rest is simple routine. Ease
of manner of the host and hostess, and quiet and systematic movements in
attendants, who should be well trained, alert and noiseless, but never in a
hurry, are indispensable. Any betrayal of anxiety or embarrassment on the
part of the former, or blundering by the latter, is a wet blanket to all enjoy-
ment.

The attendant places each dish in succession before the host or hostess
(the soup, salad and dessert only being served by the hostess) with the pile
of plates. Each plate is supplied, taken by the attendant on a small salver,
and set before the guest from the left. Any second dish wrhich belongs to
the course is presented at the left of the guest, wrho helps himself. As a rule
the lady at the right of the host, or the oldest lady, should be served first.
As soon as any one has finished, his plate is promptly removed, and when
all are done, the next course is served in the same way. Before the dessert
is brought on, ail crumbs should be brushed from the cloth. The finger-
bowls, which are brought in on the napkin on the dessert-plate and set off
to the left of the plate, are used by dipping the fingers in lightly and drying
them on the napkin. They should be half full of warm water with a bit of
lemon floating in it. "When- all have finished dessert, the hostess gives the
signal that dinner is ended by pushing back her chair, and the ladies repair
to the drawing-room, the oldest leading and the youngest following last, and
the gentlemen repairing to the library or smoking-room. In about half an
hour, tea is served in the drawing-room with a cake-basket of crackers or
little cakes, the gentlemen join the ladies, and after a little chat over their
cups, all are at liberty to take leave.

It is, of course, presupposed: that the host carves, and carves well. If he
does not he should forego the pleasure of inviting his friends to dinner, or
dinner should be from chops, ribs, or birds which do not require carving.

THE HOST AND HOSTESS. 447

In making up a dinner party, it is all important to know who will accept ;.
and invitations, which may be written or printed, and should be sent by mes-
senger and never mailed to persons in the same town, should receive o prompt
reply, a day's delay being the extreme limit. The simplest form of invitation
and reply is best, but both must be formal, this being one of the occasions on
Which the wings of genius must be promptly clipped. Ten minutes beyond
the appointed time, is the utmost limit of tardiness admissible in a guest, and
ten minutes early are quite enough.

THE HOST AND HOSTESS.

Those who entertain should remember it is vulgar hospitality, exceedingly
annoying to guests, to overload plates, or to insist on a second supply. If
fee guest wants more, he knows that it is a delicate compliment to a dish
to pass his plate the second time. Too great a variety of dishes is also a
coarse display. A few cooked to a nicety and served with grace, make the
most charming dinners. A sensible bill of fare is soup, fish with one vege-
table, a roast with one or two vegetables and a salad and cheese, and a dessert.
Parties should be made up of congenial persons, and the table should never
be crowded. Novel dishes are great strokes of policy in dinners, but no wise
housewife will try experiments on new dishes on such an occasion. The
carver should serve meat as he cuts it, so far as possible, and not fill the
platter with hacked fragments. It is ill-bred to help too abundantly, or to
flood food with gravies, which are disliked by many. Above all, the plate
should be served neatly. Nothing creates such disgust as a plate bedaubed
with gravy or scattered food. It may be taken for granted that every one
will take a piece of breast; and after that is served, it is proper to ask, " What
part do you prefer?" The wings and legs should be placed crisp side upper-
most, the stuffing should not be scattered, and the brown side or edge of
elice should be kept from contact with vegetables or gravy, so that its deli-
cacy may be preserved. Water should be poured at the right hand. Every
thing else is served at the left. The hostess should continue eating until all
guests have finished. Individual salt-dishes are used at breakfasts, but not
at dinners, — a cruet, with salt dish and spoon, at each end of the table, being
preferred as giving the table less of a hotel air. The salt dishes should be
neatly filled. Jellies and sauces are helped on the dinner plate and not on
side dishes. If there are two dishes of dessert, the host may serve the most
substantial one. Fruit is served after puddings and pies, and coffee last.
In pouring coffee, the sugar and cream is placed in the cup first. If milk is
used, it should be scalding hot. Some prefer to make coffee strong, then
weaken it with scalding hot milk, and pour into cups in which cream and
sugar have previously been placed. For tea it is better to pour first and then
add cream and sugar. In winter plates should be warmed, not made hot.

INDIVIDUAL MANNERS.

Manners, at table and elsewhere, are made for the convenience and com-
fort of men, and all social observances have now, or have had at some time,.
a good reason and sound common sense behind them. It must be rernem-

448 INDIVIDUAL MANNERS.

bered, however, that the source of all good manners is a nice perception of,
and kind consideration for, not only the rights, bi>t the feelings and even the
whims of others. The customs of society are adopted and observed to en-
able us to be more agreeable, or at least not disagreeable, to friends And
nowhere is the distinction between the gentleman and the boor more marked
than at the table. Some persons are morbidly sensitive, and even slight im-
proprieties create disgust ; and every true gentleman is bound to respect their
sensitiveness and avoid giving pain, whether in sympathy with the feeling
or not,

As this is not an etiquette book, we can only give a few hints. Once
seated at table, gloves are drawn off and laid in the lap under the napkin,
which is spread lightly, not tucked in. Raw oysters are eaten with a fork ;
soup from the side of a spoon without noise, or tipping the plate. The mouth
should not go to the food, but food to the mouth. Eat without noise and
with the lips closed. Friends will not care to see how you masticate your
food, unless they are of a very investigating turn of mind. Bread should
be broken, not cut, and should be eaten by morsels, and not broken into soup
or gravy. It is in bad taste to mix food on the plate. Fish must be eaten
with the fork. Macaroni is cut and cheese crumbled on the plate, and
eaten with a fork. Pastry should be broken and eaten with a fork, never
cut with a knife. Game and chicken are cut, but never eaten with the bones
held in the fingers. Oranges are peeled without breaking the inner skin,
being held meantime on a fork. Pears are pared while held by the stem.
Cherry-stones, or other substances which are to be removed from thG mouth,
are passed to the napkin held to the lips, and then returned to the plate.
Salt must be left on the side of the plate, and never on the table-cloth. Cut
with the knife, but never put it in the mouth ; the fork must convey the
food, and may be held in either hand as convenient. (Of course, when the
old-fashioned two-tined fork is used, it would be absurd to practice this
rule.) Food that can not be held with a fork should be eaten with a spooru
Never help yourself to butter or any other food with your own knife or fork.
Never pick your teeth at table, or make any sound with the mouth in eating.
Bread eaten with meat should not be buttered. Bread and butter is a dish
lor dessert. Eat slowly for both health and manners. Do not lean your
arms on the table, or sit too far back, or lounge. Pay as little attention as
possible to accidents. When asked " what do you prefer ? "' name some part
at once. When done, lay your knife and fork side by side on the plate, with
handles to the right. When you rise from your chair leave it where it
stands. Of course, loud talking or boisterous conduct is entirely out of place
at table, where each should appear at his best, practicing all he can of the
amenities of life, and observing all he knows of the forms of good society.

BREAKFAST PARTIES.

Breakfast parties are becoming fashionable in cities, because less formal
and expensive than dinners, and quite as agreeable to guests. The courses,
which are usually fewer in number, are served precisely as described for din-

BREAKFAST PARTIES— TABLE OUTFIT. 449

ners. Oatmeal porridge is a favorite and healthful first course, and oranges,
melons, and all fruits are delicious breakfast dishes. The variety of omelets
is also a great resource, and hundreds of other delicacies and substantials
are described elsewhere. But in breakfast — and the same is true of din-
ners— it is better to have a few, a very few, dishes delicately and carefully
cooked, than to attempt more and have them less perfect. In fact the trouble
often lies in attempting too many, and the consequent hurry in the kitchen.
At breakfast, the coffee is set before the mistress, with cups in their saucers
in front of it, in one or two rows. The meat with plates is set before the
master. For an ordinary table one caster in the center is sufficient. Fruit
is served first ; then oatmeal or cracked wheat, next meat and vegetable*, foL
lowed by hot cakes and coffee. Meats are covered, and cakes are brought
in between two plates. Butter is put on in small pats with lumps of
ice about it. Honey or maple syrup, for cakes or hot biscuits, is served m
saucers. A breakfast-table may be spread attractively with a white clotk,
and a scarlet and white napkin under each plate, with white table-mata
with a scarlet border.

For evening parties it is often less expense and trouble to place supper i»
the hands of a regular confectioner, but for small card or literary parties the
trouble need not be great. For regular reception evenings, ices, cakes and
chocolate are enough.

In all cases where no "help" is employed it is better to have some one of
the family wait upon the table, the daughters taking turns in serving, as tke
pleasure of a meal is greatly marred by two or three persons jumping *p
every now and then, for articles needed.

TABLE OUTFIT.

In the selection of table-wares, there is a wide field for the exercise <rf
taste, and those whose purses permit, need not be at a loss to find the mosfc
elegant and artistic designs. An admirable table outfit is an elegant dessert-
set, all the pieces of which, except the plates, may decorate the table during
the whole dinner, and the rest of white and guilt china. Some have table-
ware decorated to match the colors of the dining-room, or sets of different
patterns for each course, or harlequin sets in which each piece may be of dif-
ferent pattern or even of different ware. Chinese and Japanese sets are also
fashionable. In every case, ware should be the best of its kind, and for eco-
nomy's sake should be plain, so that broken pieces may be readily and
cheaply replaced. Light knives and forks, heavy tea-spoons, and thin glasses
for water are most elegant. The chairs should have no arms to interfere with
ladies' dresses, and to prevent noise the legs should be tipped with rubber.

CLEARING THE TABLE.

Gather up the fragments that nothing be lost or wasted. When each
meal is over, if you do not have a crumb-cloth under the table, which, when
the chairs are removed, can be lifted carefully at the edges and the crumbs
shaken into the center, it is best to take a broom and sweep the crumbs
fightly under the table until the dishes and victuals are removed, then brush
29

450 CLEARING THE TABLE.

on a dust pan. To clear the table, bring in a dish-pan, gather up all the
silver, cups and saucers, butter and sauce plates, and glassware, carry to the
kitchen, place them in the sink and return with the pan. Scrape the plates
as clean as possible and put in, add platters and vegetable dishes, saving all
the remnants of food that are to be kept, on smaller dishes, to be taken to
the cellar or refrigerator. To wash the dishes, have clear hot water in the
pan, and first wash the silver without soap or cloth, using only the hands;
if any are greasy, wipe with a soft paper before putting in the water, rinse
in clear hot water and wipe off immediately on a perfectly dry, soft, clean
towel ; in this way the silver is kept bright, and does not get scratched. Add
some soap in the water, make a suds, wash the glassware, rinse and wipe
dry. Next take cups and saucers and so on, leaving those most greasy till
the last. Always keep a clean dish-cloth. One lady writes, "I have smelt
a whole houseful of typhoid fever in one sour, dirty dish-rag." Many pre-
fer the use of three dish-cloths, one for the nicest articles, one for the greasy
dishes, and one for the pots and kettles, keeping each cloth perfectly sweet
and clean, and, after using it, washing, rinsing, and hanging to dry on a
small rack kept for this purpose. The towel for wiping dishes may also dry
here. A dish mop or swab for wrashing small deep articles is convenient.

let no one suppose that because she lives in a small house, and dines on
Aomely fare, that the general principles here laid down do not apply to her.
A small house is more easily kept clean than a palace; taste may be quite
as well displayed in the arrangement of dishes on a pine table as in
grouping the silver and china of the rich. Skill in cooking is as readily
shewn in a baked potato or a johnny-cake as in a canvass-back duck. The
Charm of good housekeeping lies in a nice attention to little things, not in a
Superabundance. A dirty kitchen and bad cooking have driven many a hus-
band and son, and many a daughter too, from a iiome that should have been
a refuge from temptation. " Bad dinners go hand in hand with total depray*
Sty ; while a properly fed man is already half saved.'

DINNER OF FIVE COURSES.
For ten persons, with 12 covers laid, two extra covers are for accidental guests.

FIRST COURSE— SOUP.

For dessert or fancy pieces. 6. For dessert or fancv pieces.

Cake, pastry, biscuit or sweets. 7. Cruet.

For 'dessert or fancy pieces. 8. Chutney.

For dessert or fancy pieces. 9. Worcestershire sauce.

ljoi»rda ' Pastr*T or sweets. 10. Oyster crackers and soda crackers.

When wines are to be served, four decanters containing the different kinds should
placed between the crackers and toast, another may stand at the ri^ht of the
nd still another at right of hostess. The wine glasses, one for each kind, ai»
near the glass of water (see diagram,) at the plate of each guest

DINNER— DESSERT.
FIFTH COUESE.

1. Cake. 5. Nuts. 9. Pastry.

2. Jelly. 6. Raisins. 10. Spoous.

3. Sugar. 7. Bon bons and confectionery. 11. Nut Crackers.

4. Cup custard. 8. Fruit. 12. Blanc Mange.

13. Crystallized fruits. 14. Here might be puddings to be handed round from the table.
Center figure to be flowers or sugar ornament or pyramid.

SUMMER BREAKFAST.
FOR 10 WITH 2 RESKUVE COVERS.

Table is here set for the first course of melons. Second and other courses the
same, only fish in place of melons, and so on for the others. See instructions. The
table contains sauce, salts, flowers, cream and milk, tea and cofiee, potatoes in dif-
ferent styles, and whatever else you may choose.
1. Melon. 7.' Corn muffins.

8. Powdered sugar.

9. Caster.

10. Butter.

11. Pickles.

12. Dish Custard.

1. Radish.

3. Spoons.

4. Lettuce.

5. Fancy biscuit.

6. Dressing.

13. Molasses or maple syrup.
11. Oatmeal.

Loaf or granulated sugar.

Cake.

Cold dry toast.

W h i t e syrup.

15.

16.

17.
18.

1. Soft shell crabs.

2. Frozen peaches or fruits. 8.

3.
4.
5.
6.

Pickles.
Cruet.
Ice cream.
Roast lamb.

9.
10.
11.
12.

SUMMER LUNCH.

FOR 8 COVERS.

Brown bread.

White bread.

Cake?.

Candies.

Fancy biscuit.

Chocolate boil bons.

In the center— flowers.

13.)

14. i Fruit or what else

15. f YOU may choose.

16. J

17. Green pease.

18. Fried Egg plant.

HOW TO GIVE A DINNER

An oval table, as given in diagram, appears to be the most sociable; and, al-
though it is against all precedent, the host and hostess should sit at the
two sides of the table instead of the two ends, although in diagram it is ar-
ranged for the two ends. Sitting at the sides of the table the host and hostess
are nearer their guests, and are better able to enjoy their society and to enter-
tain them. No pains should be spared to have the most comfortable chairs.
Under each chair should be placed a stool or hassock for ladies, or for such as
may require it. The table linen should be nicely laundried. The table cloth
should not overlap the table so much as to be in the way of the guests. If
napkins are too stiff they cannot be folded well nor used with comfort. Under
the cloth there should be a thick piece of green baize the exact size of the table.
When carving is to be done on the table a large napkin should be placed before
the carver to be removed in case of accidents. It is also advisable to have a
supply of napkins at hand to use in case the table cloth is soiled during dinner.
The use of mats on the table is to be deprecated, as the thick baize should pro-
tect the table from the heat of the dishes. The better way is to put dishes on
the table without covers, and thus avoid a puff of fast condensing vapor in the
faces of the guests. In first class dinners the soup tureen is not placed on the
table, but soup is served from it from the sideboard. The soup having been
-disposed of, the fish is brought to the table, and served by host or hostess. On
the removal of fish, four entrees judiciously selected, and each a complete dish
in itself, are handed round; or two are placed on the table one at each end, and
the other two handed round. When guests have nearly finished these, two re-
lieves or piece** de resistance are placed on the table one at each end, and each
likewise a complete dish in itself. They in turn give place to a couple of roasts
or roast and boiled, or poultry, or game, and two or more entremets should be
served with it. Then comes the dessert. A reference to diagrams will further
illustrate this. The above bill of fare is only given in the way of suggestion.
Six courses may be made of it, or four as preferred. It is proper to hand around
salad with roasts of all kinds, or with plain boiled or fried fish. If game or
poultry do not figure in the bill of fare, one of the relieves should be a roast,
and the entremets should be served with it. Cheese should not be placed on
the table, but handed around cut in thin slices. It should be eaten before the
entremets prepared as some fancy dish, or if served in natural state, use Par-
mesan cream or some first class cheese. The reason of the English custom
of eating cheese after dessert lies in the declining fashion of wine drinking after
dinner. In France cheese is always served with the dessert. In hot weather all
drinks should be cooled; this should be done from without, except water, in
which a lump of ice is not disagreeable. The lady of the house should see that
the appearance of the dessert is such that each dish, the fruit especially, should,
with the help of flowers and leaves, be made into an elegant ornament. Fern
leaves are well adapted for this purpose. It is most artistic to use, when prac-
ticable, the leaves of the fruit used on the table. Artificial leaves should never
be employed. No fruits or confectionery, should appear except such as are
good to eat. Canned fruits and the many colored productions of the confec-
tioner should always be of the best and purest. There is no limit to the num-
ber of dishes which go to form dessert but it is better to hav e too little than to
have inferior kinds or damaged fruit on the table. A dish of dry biscuit and

451

452 HO WTO GIVE A DINNER.

one of olives should never be omitted, but the latter should be served in water
and not in the liquor they were preserved in. The position of each dish is im-
portant. These should be arranged rightly, both for the effect and appearance
and also so as to be accessible to the guests. The dessert should be kept dished
up in an adjoining room or if necessary in warm weather in a cool place to be
brought in when wanted. Except when dessert is to be handed round, guests
prefer to help themselves and to be free from the presence of waiters. Use
water in the finger glasses perfumed with a few drops of rose water or lavender.
Coffee as bright as well decanted wine is the proper conclusion of every
dinner. The plate, the dinner, and dessert service, the glass, etc., go a great
way towards making the dinner table look pretty and inviting. The most
fashionable dinner service is of plain white with a small fillet of gold and the
jarms or crest and motto of the owner painted on the flat rim of the plates and
Idjshes. The glass should also be engraved with the same heraldic device.
Dessert service made entirely of glass are sometimes used and has a pretty
effect. One thing not to be forgotten is to be sure and have good bread; if you
do not, procure rolls from your baker.

INSTRUCTIONS TO WAITEKS.

1. In the "demi-Russe11 dinner here given, the rjoints or dishes are to be
•arved before placing before the person serving them.

2. The person serving fills plates according to the preference of each guest.
The waiter then hands the plate, and if vegetables or sauce accompanies the
dish, will a'so hand these to the guest at the same time he does the plate, unless
a second waiter does this.

3. If waiter is asked for tea, coffee, or chocolate, he will furnish these from
sideboard. If asked for water, he will take it from pitcher on table.

4. The waiter will see that the proper number of plates are placed before
server for each separate dish of the course.

5. No plates are placed on the table for this style of dinner. Only a napkin
With a roll or square of bread in it is placed where the plate would be. Also
two knifes, one large, one small, and two forks and a spoon, also glass for
Water. ( See diagram. )

6. Furnish both ends of the table alike, and, in addition to the service
placed for each guest, furnish a carving knife and fork, a fish slice and prong
Also furnish a gravy spoon with each fresh dish placed at the ends of the table.

7. If two kinds of soup or in case where any two dishes are to be served,
place one at each end of the table. If there are three or four entrees, place the
two leading ones at ends of the table, and hand around the others.

8. Always hand the sauce for each particular dish to the guest partaking of
that dish.

9. If asked for the pepper or anything else from the cruet or castor, hand the
cruet or castor entire to the guests.

10. If asked for any condiment such as French mustard, olive, chow-chow,
etc.. etc., hand bottle, if in a bottle, or glass, if in a glass, to the guest, with the
prong or fork, and let the guest serve himself, then place back where it was on
the table.

11. Be on the alert, and in case of accident, hand your napkin to the guest,
and if neccessary remove his plate, remedy the trouble as soon as possible, lay
down a mat on the soiled cloth, and replenish with knives and forks, napkin,
etc., and procure the guest afresh supply of what he was eating.

12. When you place dessert on the table, place a dessert plate, dessert knife
and fork also spoon, to each plate. Remember also the finder bowl.

13. If ice cream is served, serve it independent of the nead of the table, as
his work is through with the first courses. The usual form of ice cream now is
bricks.

14. When dessert is half through, hand the menu, or bill of fare to each
guest, calling his attention to the ice cream. Take his order and fill it.

15. If any guest has already ordered ice cream, do not offer the bill of fare
to him.

16. If it is decided to have boquets, called a "boutonniere," for the guests,

HOW TO GIVE A DIN NEE. 453

then place one in a glsss or silver holder by the plate of each lady and gentle-
man, unless, as is sometimes the case, those for the gentlemen are placed on
the napkins without a holder.

17. If salad accompanies any dish — a salad is always in order — hand it
around to each guest

18. The host sits at the head of the table; the hostess opposite him at the
the other end of the table.

19. The soup is always placed before the hostess, and if the salad is placed
on the table, that is also placed before her, and any portion of the dessert she
may desire to serve, and is handed from her to the guests.

20. The waiter will remove each person's plate as soon as he has finished.

21. Be quick, yet dp not appear in a hurry. Waiters should not speak to each
other unless it is positively necessary.

22. The proper dress for a waiter is a dark dress coat and trowsers, white vest
and neck-tie. A waitress should wear a dark dress with white apron and cap.
Both should wear light slippers or boots, and make as little noise as possible.

23. If menu.fi or bills of fare are used, place one at each plate.

24. If you have to lay a table for dinner a la Russe, the dessert is always
placed on the table first, and. should be placed tastefully around the center of
flowers. Note diagram for demi-Rusfte dinner; the dessert is placed round the
edge of the table, that is if the hostess desires to have it thus placed. In a din-
ner a la Rufifie, the joints or dishes are brought in one at a time and carved by
the host, and as he carves each plate, the waiter hands it on a silver tray. In
the deini-Russe, the joints are carved before being placed before the server.
(See diagrams.) In some dinners the joints or dishes are carved and handed
to the guests for them to help themselves. In this case each guest must be fur-
nished with a plate which of course must be placed — with napkin and roll on
it — when the cloth is laid. The waiters should confer with the cook and the
cook with the housekeeper or hostess, and have all these points settled before-
hand. If there is a butler, it devolves on him to see all these points settled and
to instruct his assistants. Sometimes the host or hostess will direct each guest
to his seat, sometimes the butler will do it, and sometimes the waiters.

SUMMER BREAKFAST FOR TEN. (TWO RESERVED PLATES. )

FIRST COURSE, MELON — When table is laid (see diagram) guests enter and take
seats. Waiters place tea and coffee urns and bring melon. The gentleman
serving asks each guest if he will be helped to melon. If the answer be yes, wait-
er receives plate from server and hands to guest, exchanging plates and return-
ing empty plate 'to server, who places melon on it for another guest and so on.
As soon as all are served, or have refused a second helping, the waiter removes
the remains of the melon, and replaces it with dish for second course. The la-
dy at the head of the table asks each guest to partake of tea, coffee, or choco-
late. If any accept, waiter receives it and hands to guest. Asking giiests to
take tea etc., in first course, is a mere matter of form, as it is seldom taken
until second course. Still the question must be asked, and waiter ready to
serve it.

SECOND COURSE — In the place of melon, a dish of fish — fried perch, smelts,
trout, or whatever is selected. Sauce Tartare is a proper accompaniment.
Decorate dish of fish with shrimps or olives cut in half, or with little,/
bunches of parsley with shrimp placed on it. Waiters also remove
first set of dessert plates used for melon, and replace with a size lar-
ger, medium breakfast plates. The waiter then receives a supply of
fish from the person who serves it, hand to the guests, receiving empty plates,
and helping guests to what accompaniments they desire. Another waiter asks
if guest will take coffee or tea, and supplies it from party serving it. Potatoes
are handed round (with either meat or fish.) If two kinds, present one in each
hand for guest to help himself.

THIRD COURSE — Young chicken sauced with cream gravy, surrounded with
potatoes a la neige. Waiter removes fish of second course, and replaces with
young chicken, then attends to wants of guests as in second course, remember-
ing to ask each if he will take tea or coffee; also asking each if he will take his

454 HOW TO GIVE A DINNER.

tea or coffee warmer. Clean plates same size as for second course, must be
supplied to each guest.

FOUBTH COUBSE — Poached eggs on toast, or anchovy toast. Waiter removes
chicken and replaces it with dish of poached eggs, and furnishes clean plates.
Party serving asks each guest if he can help him, and waiters serve as in the
other cases. Lady dispensing tea or coffee asks guests if they will be helped
to warmer tea or coffee. If any one accepts, waiter hands clean cup and saucer,
from the sideboard to lady serving and then hands it to the guest. If milk is
asked for he procures from sideboard and hands to the guest. Waiter also
watches the guests and supplies them with hot cakes, receiving a dish of hot

I ones for that purpose every five minutes, handing dish of cakes to guest who

''helps himself.

FIFTH COURSE — Littl e fillets of porter house steak with tomatoes a la mrn/on-
ii(tis<\ Waiter puts on steak iii place of plate of poached eggs, and caters to
wants of guests as before. While guests are eating this course, the waiters or
an extra waiter, as quietly as possible relieve the table of the castor, pickles,
sauces, dressing ancf butter. But not till the last moment must this be done,
at the same time asking theguests if they require more. The dessert or rather
fruit, sixth course, is then brought in and placed where steak was; arrange
as quickly as possible, the service remaining on the table in neat order, re-
move each guest's plate, and again furnish dessert plates, At a signal from
lady at head of table, waiter hands around fruit to guests, each guest supplying
himself, unless the person before serving the other dishes serves this, in which
case waiter supplies each as before. Waiter also supplies each guest with tea
or coffee, and hands around cake, biscuit, etc, At this course a finger glass
should be supplied to each guest.

SIXTH COURSE — Peaches quartered, sweetened or half frozen or any fruit de-
cided upon. Carry out the instructions given in the fifth course. In some
breakfasts order is reversed, and fruit is served in first course only. In this
case various fruits are placed on table, and allowed to remain till end of break-
fast so that guests may partake at any time. In first cliss breakfasts fruit
forms the first and last course, but waiters should be instructed beforehand,
which plan is to be followed.

INSTRUCTIONS TO WAITERS.

First, air breakfast room well. See that everything has been dusted. Next
lay cloth — white is the fashion now — and see that it is free from wrinkles and
creases. See that all articles for tablt are perfectly clean. Place cruets, cas-
tors, sauces, salts, spoon, sugar, syrup, and everything that will not hurt to
stand a while, in proper positions on table. (See diagram.) Then a few min-
utes before calling breakfast, add cake, sweet biscuit, muffins, etc. Just before
guests begin to come, add flowers and salad. Note position of tea tray con-
taining tea cups, also urns. Note also plate at head, which will show you
what cutlery and plate to put near that plate. Place a glass for each plate for
water. Place the plates bottom up with napkin on the top of each. At end of
table where dishes are served, (see diagram for melon,) place plate, cutlery
and glasses for other guests, also carver and carving fork and knife rest, also a
fish trowel, also a few reserve plates. In event of an accident they are handy.
If any guest require bread, supply it from sideboard. A small roll should be
placed in each guest's napkin. If this is not done, place two plates of rolls on
table, or pass a dish of rolls. If any one requires a second roLl, he asks for it
In no case place napkins in glasses, but on plates, whether rolls are in them or
not. As soon as guests are seated, ask if they prefer milk or water. If water,
fill from the water jug. If milk, fill from the milk pitcher. Both jug and
pitcher are kept on sideboard. It is necessary to have a waiter or some one at
head to see that all table appointments are correct, and that other waiters dis-
charge their duties. Tt is also neccessary to have some party outside breakfast
room, to whom inside waiters may hand removes from table and from whom
anything may be received for table. Waiters should be as quiet as possible and
always should go to left of guest. There should be an understanding before-

HO WTO GIVE A DIXXER. 455

hand between cook, waiters and lady of the house, so that each may know what
fe coming next, and how to manage. It is the head w aiter's place to see that salt
is dry and free from lumps, that castors are in good condition, and that oil,
mustard, and salad dressing are fresh, etc. For further instructions refer to
diagram, and explanation of courses, and articles on dinners and breakfasts.
It is best to place two or three extra cups and saucers in tray to use in an emerg-
ency. The sugar, milk and cream should be placed before hostess if she is to
dispense them, or she may simply dispense tea and coffee, in which case the
eugar and cream should be passed by waiters, or put within reach so that guests
may help themselves. Chocolate will be served from sideboard, ifa'>all, and
sugar and cream handed with it for those who wish.

Remember the diagram is given only to show the lay of table, number of I
dishes, also their nature, but these may be changed to suit. This does not show
separate courses, but in case you wish to serve in courses, proceed as for dinner,
observing the same rules. Lunches are similar to dinners; dishes are less in
number, and not of a nature to require much carving. It is usual to have a
larger variety of pastries, fruits, and confections than for dinner. In fact some
lunches consist of sweets only. In winter lunch diagram two spaces are left
(Fig. 2 and 17 ) to be filled in with anything choice in the way of preserved
fruits, fruit jelly, etc. In summer lunch No. 13 14, 15, 16, are for same pur-
pose, fruit being more plentiful then.

From the others it is easy to make up supper. These differ so, it is difficult
to lay down a plan, as some make them a late dinner, some dinner and supper.
To lay supper is an easy thing. The pages of this book tell how to provide a
good supper whether for family or for party. In lunches the plan known as
demi-Russe has been adopted, a compromise between the entire Eussian, and
the old fashioned English plan of placing every dish upon the table. The dia-
gram calls for two carvers as servers, one at head and one at foot end of table,
that is to say if dishes are carved by per- ons sitting at these places. Place the
dishes before them whole, tastefully garnished. If dishes are first carved and
then placed before them, they will simply serve them. In either case place
plates as shown in diagram, and as fast as each plate is supplied, let waiter
hand to each guest, Carving knife and fork must be place :1 on table to serve
with, to be ready in. ca^e carving is imperfectly done. In case cook or mistress
wishes to display her skill in dishing up, garnishing dish, whatever it may be,
waiter locates it in proper place on table, and while company are engaged in
talking, quietly removes it to sideboard, and quickly and deftly c:irves it, gar-
nishing as well as time will allow, then replace in its original place. Another
plan is to carve, arrange nicely on the dish, and then garnish tastefully, and
place before carver or server. If tea, coffee or chocolate are included in lunch,
serve from sideboard. Waiters generally have less to do at lunch than at din-
ner because guests are under less constraint and oftener help each other.

WHAT ABE PROPER DISHES FOR EACH COURSE.

I. Five small raw oysters (on the deep shell, so as to retain the liquor) just
before dinner, and put at each plate before the dining room is opened . A
colored doiley may be put under them on each plate. If oysters are not in
season, substitute small round clams. If weather is quife warm, let them rest
on each plate in a bed of cracked ice. In either case quarter of a lemon, on
each plate. With clams, red pepper within reach.

II. After fish, either patties, bits of toast, each supporting a single selected
mushroom and saturated with brown sauce, or som j similar trifle. Whatever
is used, let but one be put on each plate, and before the plates are handed.

III. If you have more than one meat, let the first be relatively substantial,
and the second of a lighter character. For instance — a. filet of beef might be
followed by chicken croquettes, or a boiled turkey, (which is never really good
without oyster sauce, ) by mutton chops with almond paste. Other things, even,
let a roast precede a boil, but put the heavier thing first.

IV. After meats, entrees, such as croquettes, calves' brains, devilled kidneys.
Oysters, fried or boiled, etc.

V. With game, jelly; though true epicures don't take it. The salad is fre-

46U HOW TO GIVE A DIXNER.

qnently served with the game, though for those who wish both jelly and salad,
this is awkward, if jelly be served.

VI. After salad, cheese, either one of medium strength, or two kinds — one
pungent, one mild. The waiter had best hand both kinds together (previously
cut up) for the company to choose. With this, hard crackers.

VII. If you elaborate your dessert let the order be; pastry or pudding, ices,
fruits^ nuts, and raisins, bon-bons.

Black coffee in small cups. Sugar, (in lumps,) to be passed separately.
This is quite frequently reserved till the ladies have left the table and served
to them in the parlor, and to the gentlemen in the dining room.

GENEKAL HINTS.

Never let two kinds of animal food or two kinds of pastry be eaten from the
same plate; make a fresh course of each.

Cards on plates, bearing the names of the company, so as to seat them with
reference to congeniality, are very important. For host or hostess to
marshal them after they are in the dining room is not nearly so easy as for
them to marshal themselves by the cards, and the host and hostess are sure, in
the confusion of the moment, to get people placed exactly as they did not in-
tend to have them .

Cut pieces of bread about four inches long, two wide, arid two thick, and
always place a piece beside each plate in setting the table.

Finger bowls are to be passed after pastry on plates with doileys between
the plates and the bowls. The plates are to be used for fruits and nuts, if
there are any. If none are handed, the finger bowl will not be taken from the
plate. The finger bowl should be filled about one-third, contain a slice of
lemon, and in very warm weather, a bit of ice.

It is well to have a dish, at one side, independent of any that may be on the
table, with grapes cut into small bunches, and oranges and large fruits halved.
If fruit decorating the table is to be used, let it be removed and prepared
before it is passed.

Avoid cane seat- in a dining-room. Where fine fabrics and laces are kept on
them so long a time continously (longer than anywhere else) they play havoc.

One plate should be at each seat. The raw oysters or clams, on a separate plate,
are placed on the first plate. So with the soup. The first plate is exchanged
for the p' ate with the fish. Always have a stock of plates in reserve sufficient
for all the courses and properly warmed. The most decorated plates are best en-
joyed about the time of salad or cheese and at dessert.

It saves the waiter's time to start with at least two forks, and two knives by
each plate. It is not bad to have three. One knife should be of silver, for the
fish. Silver knives are, of course, essential for fruit.

Napkins are never supposed to appear a second time without washing.
Hence napkin rings are domestic secrets, and not for company.

Never let two kinds of animal food or two kinds of pastry be eaten from the
same plate; make a fresh course of each.

, Always change knives and forks, or spoons with plates. As before stated, it
is well to start with two or three relays of implements by the plates.

Don't have over two vegetables with a course. Let them be offered together
on the same waiter. At a large dinner, you can have two varieties in the same
<-»<<rse, i. <?,, two soups, two fish, two meats, etc., letting the waiter offer the
guest a plate of each at the same time, the guest choosing between them.

Everybody is always out of bread; prevent it if you can.

One good waiter is worth much more than two poor ones.

Two hours is long enough to serve any dinner that Christians ought to eat,
three hours and a half is too long.

The host goes in first with the lady whom he seats at his right. The hostess
goes in last with the gentleman whom she places at her right.

The worst torture that survives the inquisition is a bad formal dinner. A
worse torture than any known to the inquisition is any formal dinner (the
better the dinner, the worse the torture) inefficiently served.

HOW TO GIVE A D1XXER. 457

Fish at dinner must never be fried or broiled. An exception m^y be made
in favor of a delicacy, such as smelts or trout.

Fresh pork and veal are seldom seen at the tables of those who know how to
dine or to digest. But a ham, baked with sugar, is an very honor-
able companion af erfis.i, all the way down to game. It is out;/ an accessary,
though, never the basis of a decent dinner. It shou.d be handed aroand slicaa.
after the regular coarse is served.

In place of salad some specially nice vegetable, such as asparagus, green
corn, or a well-cooked cauliflower may tastefully be served as a separate course.
In fact there is much to be said in f ivor.of a'.way .; serving separately a vege-
table which doe^ not, like potatoes, stewed tomatoes, beans, peas, etc., seem
the natural accessory of some meat.

Chesterfield's idea that a dinner party should not include fewer than the
graces or more than the muses, ha-- the approval of later generations. Especi-
ally commendable is the rule wht re waiters are scant. A superlatively good
waiter in a well-ordered house cu n manipulate eight people- if he has an as-
sistant in the pantry to prepare everything for him. If you ask one person
more, you'll spoil the fun of nine, unless you get another waiter.

Last aad not least, dining rooms are alwa s too hot.

ENTREES AND ENTREMETS.

Usually, outside of France, entrees are side or corner dishes.
Owing to the high seasoning they are also called "relishes." They
are usually composed of highly seasoned meats, game, etc., etc. Entremets
are sweet dishes, consisting of jelly, pastry, pudding, etc., and are usually
served wrh the second or near the last course, according to the number of
courses. But strictly e-peaking, entree is a word having no precise equivalent
in the English language, but mean-:, any dish of butcher's meat, fowl, game, or
fish served with the first meat course; as an accompaniment to oth^r dishes.
In France, all the meat dishes of the first course are called entrees. Entremets,
also a word having no equivalent in the English anguage, but all dishes of
vegetables, jellies, puddings, pastry, alad, lobsters, or anything that
is highly seasoned, flavored or ornamented or served as an accompaniment
to second or third meat course, (according to number of courses:) arf entremets
when vegetables figure in them, and when you remove that course the vegetable
entremets must be removed with the meats, but the sweet entremets, such as
pastry, pudding, etc., should remain.

In conclusion I again remark, entrees can be made from almost anything,
the difference being, they are highly cooked and seasoned. Remember nothing
large is served as an entree. There are game entrees, meat entrees, fish en -
trees, fowl entrees, etc.

Entremets, as before stated, consist of vegetables, pastry, puddings, tarts,
jellies, pies, etc., etc.

In entrees, grouse, ortalons, pigeons, snipe, hare, rabbit, humming birds,
squirrels, cock's combs, sweetbreads, kidneys, tongues, sausage balls, brains,
giblets, calf's head, pigs feet, oysters, solas, mullet, smelts, etoc etc., and a
hundred others.

Enremets are composed of spinach, celery, (cooked) brocoli, cauliflower,
etc., etc. Sweet jellies, savory jellies, covered fruit piss, open tarts filled with
all kinds of preserves, sweet cakes of all kinds, puddings, boiled or baked,
creapreaces, small pasfries, etc., etc.

1. Vegetable salad.

2. Preserved fruit, fruit jelly, etc.

3. Oyster salad.

4. Potato puffs,

5. Small fancy cakes. •

6. Cruet.

7. Bon bons.

8. Baked Sweet potatoes.

9. Bread.

WINTER LUNCH.

FOR 8 COVERS.

10. Brown bread.

11. Macaroni with tomato sauce.

12. JNuts.

13. Pickles.

14. Preserved fruits.

15. Charlotte russe.

16. Cabinet pudding with cream sauce.

17. Preserved fruit, fruit jelly, etc.

18. Braised beef.

Flowers in the center.

THE KITCHEK

It is almost impossible to give any directions except in a general way re-
garding the kitchen, as there is an endless variety of plans and arrangement.
In no other room in the house are sunlight and fresh, piire air so indispen-
sable as in the room where the most important work must be done. A long,
narrow, dark kitchen is an abomination. Always furnish the kitchen well
first, and if there is any thing left to spend on the parlor, well ; if not the
money has been spent wisely. The main point is to systematize every thing,
grouping such things as belong to any particular kind of work. For instance,
in baking do not go to the chiaa closet for a bowl, across the kitchen for
the flour, and to the farther end of the pantry or store-room for an egg, when
they may all just as well be within easy reach of each other. Study and
contrive to bring order out of the natural chaos of the kitchen, and the head
will save the hands and feet much labor.

If kitchen floors are made of hard wood and simply oiled two or three
times a year, no grease spot is made when grease drops on them, for it can be
easily wiped up — carpet or paint is not advisable. Neither paint nor paper
the walls, but once a year apply a coat of the good old-fashioned whitewash.
Do not have the wood-work painted ; the native wood well oiled and var-
nished lightly is much the best finish. A wide, roomy dresser is a great
convenience ; it should have two wide closets below and three narrower ones
above, with a row of drawers at top of lower closets. Here should be kept
all pots and kettles, sauce-pans, waffle-irons, kitchen crockery, tins, etc., all
arranged and grouped together so as to be convenient for use. If possible,
have good sliding doors, and at top and bottom of same have a narrow sliding
pan-el for a ventilator, which should be closed when sweeping. By this ar-
rangement every article of kitchen ware can be inclosed from the dust and
flies. A well-appointed sink is a necessity in every kitchen, and should be
near both window and range, so as to have light, and also be convenient to
the hot water. It should be provided with a "grooved" and movable dish-
drainer, set so as to drain into the sink. Always have bracket or wall lamps
placed at each end, or at the sides, so that the room may be well lighted in
the evening. When possible, a long table at the end of the sink, and so
close to it that water can not drip between, on which to dress vegetables,
poultry, game, etc., saves time and steps; and the good light, which is a
necessity in this part of the room, leaves no excuse for slighted or slovenly
work. Under this table may be two drawers, with compartments in one for
polishing materials, chamois leather, and articles needed for scouring tin and
copper ; and in the other, articles for keeping the stove or range in order.

(459)

460 THE KITCHEN.

Back of the table and sink, the wall should be ceiled with wood for three
feet above them, and here may be put up galvanized iron hooks and nails on
which to hang basting-spoons, ladles, cooking forks and spoons, the chop-
ping-knife, cake-turner, etc. A set of drawers close at hand for salt, pepper,
and spices is also convenient. There should never be bevel, beading, or mold-
ing on kitchen window or door frames ; and the kitchen door, leading to the
dining room, should be faced with rubber and closed with a not too strong
spring. Not less than three large windows are desirable in every kitchen,
which should be cheerful, pleasant, well ventilated, convenient and clean.

In houses of the old style there was either no pantry at all, the kitchen
being furnished with a dresser and shelves, or it was merely a small closet t«
hold the articles in less common use. In modern houses the pantry is next
in importance to the kitchen, and it should be so arranged as to accommo-
date all the appliances used in cookery, as well as the china, glass-ware, cut-
lery, and other articles for the table, unless a dresser is used as before sug-
gested. In arranging a plan for building, the pantry should receive careful
consideration, as next in importance to the kitchen ; it should be sufficiently
roomy, open into both the dining-room and the kitchen, and, in order to
" save steps," should be as convenient to the range or cooking-stove as cir-
cumstances will allow7. The window should be placed so as to give light
without infringing on the shelving; the shelves should be so arranged as to
»ot obstruct the light from it; the lower ones should be two and a half feet
from the floor, and two feet or more in width, and project about three inches
beyond the closets and drawers below ; and the part near the window, where
there is no shelving, may be used for molding and preparing pastry, and
such other work as may be most conveniently done here. Other shelves, or
a china closet, should be provided for the china and other table furniture in
every-day use. The pantry should have an abundance of drawers and
closets, of which it is hardly possible to have too many — the upper closets
for the nicer china and glass, and the lower ones to hold pans and other
cooking utensils in less frequent use. The drawers are for table-linen and
fche many uses the housekeeper will find for them. If possible the window
should be on the north side, but in any case it should have blinds for shade,
and a wire gauze or other screen to keep out flies.

"Use a cloth to wash potatoes. It is no trouble to keep one for this purpose,
and it will save hands and time. Some prefer a brush. Tie a strip of muslin
on the end of a round stick, and use to grease bread and cake-pans, gem-
irons, etc. Have two large pockets in your kitchen apron, and in one of
iheni alwrays keep a holder. A piece of clam or oyster shell is much better
4han a knife to scrape a kettle, should you be so unfortunate as to burn any
thing on it. If you use a copper tea-kettle, keep an old dish with sour milk
and a cloth in it, wash the kettle with this every morning, afterward washing
eff with clear water, and it will always look bright and new. Cut a very
Mpe tomato and rub over a kitchen table to remove grease. The juice will
also remove stains from and whiten the hands.

If you use oil, buy the best kerosene. To test it, place a small quantity

THE KITCHEN. 46 1

in a tea-cup, and if it does not easily ignite when brought into contact with
alighted taper or match, it is good; poor oil will ignite instantly. Keep
oil in a ten-gallon can, with a faucet at the lower part, so as to draw off into
a smaller can or lamp-filler ; set the large can in a cool, dark place ; keep all
the articles used for cleaning, filling, and trimming lamps by themselves.
For these purposes provide an old waiter (to hold the things), a lamp-filler,
pair of scissors or a lamp-trimmer, box of wicks, soap, washing soda, and
several soft cloths and towels, also a wire hairpin with which to keep open
the vent in the burner. When lamps need an extra cleaning, add one table-
spoon soda to a quart of water, being careful that none of the bronze or
gilding comes in contact with the soda. The wick should touch the bottom
of the lamp and be trimmed square across. When the wick becomes too
short to carry up the kerosene, and if you have not time to put in a new
wick, a piece of cotton rag pinned on below will prove a good feeder. When
the burners of lamps become gummy and prevent the wicks moving freely,
boil them up in suds over the fire a short time, and they will become entirely
clean and work well. Lamps may become incrusted inside with settlings
from the oil, and ordinary washing will not remove it. Take soap-suds and
fill the lamp about one-third full, then put in a little sharp sand, and shake
vigorously. A few minutes will remove every particle of settlings. Always
fill the lamps every day and in the day-time ; never fill a lamp after dark
near a lighted lamp. When lighting a lamp turn the wick up slowly so that
the chimney is gradually heated. When taking a lamp from a warm room
into a cold one, first turn down the wick ; do not fill too full, as the heat ex-
pands the oil and drives it out making the lamp dirty and dangerous. Never
light or burn an almost empty lamp, as the empty space is nearly always
filled with a very explosive gas. Before putting out a lamp turn it down
until the wrick is below the top of tube ; as if left above it the oil gradually
works out through the wick and runs down over the burner and lamp. Turn
the flame down low, and wave a fan, book, or paper across the top of the
chimney. Blowing down a chimney is very dangerous when a lamp is nearly
empty and turned up high. Never start a fire with the oil. Buy the best
lamp chimneys by the dozen. The best are cheapest, and it is convenient to
have fresh ones on hand when one is broken at an inopportune time. A piece
of sponge fastened on the end of a stick or wire is the best thing with which
to clean lamp chimneys. Or, hold them over the nose of the tea-kettle when
the kettle is boiling furiously. One or two repetitions of this process will make
them beautifully clear. Of course they must be wiped upon a clean cloth.

Fill new tin pans with boiling water (having a little soda in it), let stand
on a warm part of the range for a while wash in strong soap-suds, rinse, and
dry well. Scouring tins very often with whiting or ashes wears them out;
if properly taken care of, washed in suds and thoroughly dried, they will
not need scouring.

Boil ashes or a bunch of hay or grass in a new iron pot before cooking in
it; scour well with soap and sand, then fill with clean water, and boil one or
two hours. To remove the taste of wood, first scald the vessel well with

462 THE KITCHEN.

boiling water, letting the water remain in it till cold; then dissolve
sal-soda or soda, (two pounds to a barrel of water.) in lukewarm water,
adding a little hit of lime to it, and wash the inside of the vessel well
with this solution; afterward scald it well with plain hot water, and
rinse it with cold water before you use it. Knives for the table should
never be used to cook with; those for the former purpose may be a
cheap plated set for every -day use, and should be kept- by themselves,
and never allowed to be used in the kitchen. Never place a range or
cooking stove opposite a door or window if it can be avoided, as any
draft will prevent the oven from baking well.

A necessity in the kitchen, because a great protection against clothes
taking fire, is a large kitchen apron made full length with bib, and sleeves
if wished, the skirt to button close around the dress-skirt. A wooden mat
(made by laying down six pieces of lath eleven inches long, one inch wide,
and an inch apart, and nailing across these, at right angles, six other similar
pieces, about the same distance apart) is a great protection to the kitchen
table, which should be of ash. Hot kettles and pans from the stove may be
set on this without danger, as the construction of the mat secures a circula-
tion of air under it.

It is the "little foxes that spoil the vines" in the kitchen as well as else-
where— the neglect of little things causes loss of time, patience and
money. In building fires concentration is the important point : 1st, the fuel
should be concentrated, that is, put together in a compact heap ; and 2d, in a
place on the grating where the draft can be concentrated upon it These two
points gained it is an easy matter to produce- a brisk fire. When the
kindling, which must be dry and in sufficient quantity, is well started, the
wood or coal, as the case may be, is so put on that the draft and flame will
pass directly through the fuel. In starting a fire, all depends upon having
the conditions right, and great loss of time, and even patience, is incurred
if they are not provided. Always have wood in the box. This can gener-
ally be done without taking special time for it, by remembering to bring
some in when you pass the wood-pile without any thing in the hands. See
that the wood-box is full at night, and the shavings and kindlings in their
place. In the morning empty the ash-pan, or, better still, clean your stove
or range at night. This can always be done, except in case of late suppers.
When supper is ready, and there is no further use for the fire, open the
oven doors, take all the covers partly off the holes, and by the time the
supper dishes and needful work in the preparation for breakfast is done, if
the fire has been properly attended to, the stove will be cool enough to clean
out, which should be thoroughly done, removing all the ashes or cinders
from every part of it, This is a very particular work, as the corners often
secrete quite an amount of ashes that must be removed if you would have
a perfectly cleaned stove. Rap on the sides of the pipes, to dislodge the
soot and ashes that collect there, sweep all out with a long-handled brush-
broom and the stove is ready to receive the shavings, kindlings and wood
for the fire.

THE KITCHEN. 463

Where there is a large amount of cooking to be done, the ashes should be
cleared from under the slides of the ovens as often as twice a week in large
or small families ; this will insure the oven to bake well, and always the
same, if the fire is properly arranged.

Never on any account use coal-oil to make the fire burn more quickly. In
making the fire, as soft wood burns more quickly than hard, it is better to
have some with which to start it, filling up with hard wood. If the wood
is good and properly placed you will have a bright clear flame, yielding a
great amount of heat which should be utilized for cooking purposes, by so
arranging the draught that none of it is wasted. This can only be done by
one who so perfectly understands each part of it as to economize in the use
of fuel. The fire needs constant attention, as it is poor economy to let the
fire go partially out, as in adding fresh fuel the heat is wasted until the
stove and oven are again heated to the right temperature for cooking.

Fill the tea-kettle full of water and place on the stove, and if the fire is
good it will boil soon enough for use, and every time water is used, add
cold, so as to keep the supply good. The habit is almost universal to put a
small quantity of water in the tea-kettle, aiming to have just enough for
certain things, and if an extra demand occurs the kettle is empty, the fire
is out, and the delay occasions no little trouble to both cook and mistress.
When water has been made to boil no matter what is cooking in it, the fire
may be very much lessened, as but little heat is required to keep it boiling.
Rapid boiling does not hasten cooking, and the articles cooked are much
better when boiled slowrly.

For general use copper and brass cooking utensils are not the best, be-
cause of the great care necessary to keep them clean and free from poisonous
deposits, a work that can never be trusted to servants. Care should be used in
cooking in tin vessels, as they are liable to be affected by acids, oils and salt,
but not to the same extent as copper. For all ordinary cooking purposes, if
tin vessels are kept clean and free from rust, no injury will result. A little
whiting or dry flour may be used to polish tin with. If a kettle is to be
used for cooking fish, heat it first over the fire ; if an odor arises, it needs
cleaning as above, before using. If the same gridiron has to be used for
broiling steak, that has been used for fish, in addition to cleaning it as above,
heat it over the fire, rub well with brown paper, then with an onion. In
washing tin ware use soft water and soap, and wash well, rinse with hot
water, wipe well, and put on the hearth or stove to dry perfectly ; once a
week wash tin-ware in water in which a little sal-soda has been dissolved :
take the suds for the pots and kettles (if not hot add more hot water), and
wash and rinse thoroughly on the inside. To wash the outside of pots, ket-
tles and all iron ware, place in a tub or large dish-pan, and with soap on
cloth, rub them briskly and hard ; if necessary scrape writh an iron spoon or
old knife to get all dirt off, rinse in hot water, wipe, and place on stove to
dry. If kept scrupulously clean, oysters, tomatoes, and even some delicacies
that are usually cooked in porcelain and granite ware, may be cooked nicely
in iron.

464 THE KITCHEN.

Enameled ware may be cleansed by filling the vessel with hot water, with
soda dissolved in it — one ounce to a gallon ; let it boil twenty minutes; then
if the stain does not all come off, scour with fine sand or brick dust ; rinse
well with hot v>aterand wipe dry. If by carelessness or accident, while
making chow-chow, or any thing else, it becomes burned on the porcelain
kettle, empty immediately, fill with water, put in about pint of wood-ashes
to two gallons of water, let it boil twenty or thirty minutes; clean with sand
or brick-dust as above, if it does not all come off. In either case, if unsuc-
cessful the first time, repeat. To clean a brown porcelain kettle, boil peeled
potatoes in it. The porcelain will be rendered nearly as white as when new.

To clean silver or plated ware, wash in clean hot water or lay in hot soda
water a few minutes; then wipe dry with a canton flannel cloth, and polish
with chamois skin. If silver powder is used for cleaning tarnished spots,
care must be taken to brush out all the dust from the chased work on the
plate. In the daily use of silver, wash in clean hot water and wipe dry
with a canton flannel cloth. Never use soap in washing silver.

Steel knives and forks are best cleaned by being scoured with bath brick,
but some good " kitchen maids " always use the common brick pulverized,
with good success. Have a properly made knife-box, with board extending,
on which to lay the knife to scour, wet a cloth in hot water or soft soap and
water, dip in the dust which has been previously shaved off; then rub
briskly and hard until all spots are removed ; wash and rinse in clean, hot
water and wipe dry. Never put a knife in hot fat, as it destroys the temper,
and the knife is useless.

The sink comes in for special notice. Wash it daily with soap and water,
rinse with clean boiling water, always rinsing ivith hot water after pouring suds
into it. This can not be insisted on too strongly, because of such great im-
portance in the cleanliness of the kitchen. The old adage, "A time for
every thing," applies here. On Mondays and Thursdays, during summer,
pour hot water, containing a little chloride of lime, into the drains, and
every Monday in winter. This will prevent all unpleasant or unhealthy
odors. The use of soda in cleansing our wares greatly diminishes the quan-
tity of soap needed. As a general thing, too much soap is used in washing
dishes. Many good housekeepers do not allow soap used in washing dishes
at all, except to clean tin and iron ware, dish cloths and sink. In cleaning
an unpainted kitchen floor, if there are spots of grease on it, put seme soft-
soap (or lye, if to be had) in a tin-cup, kept for the purpose; place on the
stove until boiling hot; then pour a little on each spot and scour with ashes ;
wash the floor with soft hot water, rinse well, and, if the grease is not out
the first time, try it again when the floor needs cleaning. Always remem-
ber to rinse thoroughly, changing the water when it becomes too dirty. In
cleaning floors, tables, or wood-work, remember to rub always with, and not
across, the grain of the wood.

The breakage of dishes in some houses is fearful. . There are very few
families rich enough to bear it, much less the families of small means or jtust
a competence. The mother is sick or wearied with the cares of the nursery,

THE KITCHEN. 465

and can not see to the putting away of the best china, which has been used
because a friend dined with them. While conversing with her guest, she
hears a crash in the kitchen. It is with difficulty she remains calm until the
guest departs, when she finds a cup has fallen and cracked her nice tureen,
and broke a nick out of two or three saucers ; or several goblets, set in a care-
less place, have fallen and are broken. She is sick at heart, for it was but
a few weeks before she had spent fifteen or twenty dollars to replace her
broken, cracked, and nicked dishes. Little comfort does she get from
Bridget, who replies: "La, madam, it was but afewr of your dishes, and sure
I could not help it. I would not think the likes of ye would make such a
fuss." Every wise housekeeper will distinguish between carelessness and
accidents. To correct this evil, and stop this great waste, the only way is to
have help understand they must replace each broken or nicked dish (for
a nick in a dish is as bad as a break), or have the cost of them deducted from
their wages. This will cause two very valuable results. The servant will
become more careful, which will add much to the comfort of the mistress1,
and' will also form a habit of carefulness that will fit her to become a good
housekeeper.

There is an old and true saying, that "a woman can throw out with a
spoon faster than a man can throw in with a shovel." In cooking meats, for
instance, unless watched, the cook will throw7 out the water without letting
it cool to take off the fat, or scrape the dripping-pan into the swill-pail. This
grease is useful in many ways. Bits of meat are thrown out which would
make good hashed meat or hash; the flour is sifted in a wasteful manner, or
the bread-pan left with dough sticking to it; pie-crust is left and laid by to
sour, instead of making a few. tarts for tea; cake-batter is thrown out because
but little is left; cold puddings are considered good for nothing, when often
they can be steamed for the next day, or, as in case of rice, made over in
other forms; vegetables are thrown away that would wrarm for breakfast
nicely; dish-towels are thrown down where mice can destroy them; soap is
left in water to dissolve, or more used than is necessary; the scrub-brush ia
left in the water, pails scorched by the stove, tubs and barrels left in the sun
to dry and fall apart, chamber-pails allowed to rust, tins not dried, and iron-
ware rusted; nice knives are used for cooking in the kitchen, silver spoons
used to scrape kettles, or forks to toast bread ; cream is allowed to mold and
spoil, mustard to dry in the pot, and vinegar to corrode the casters; tea,
roasted coffee, pepper, and spices to stand open and lose their strength ; the
molasses-jug loses the cork and the flies take possession; vinegar is drawn in
a basin and allowed to stand until both basin and vinegar are spoiled ; sugar
is spilled from the barrel, coffee from the sack, and tea from the chest; dif-
ferent sauces are made too sweet, and both sauce and sugar are wasted ; dried
fruit has not been taken care of in season, and becomes wormy; the vinegar
on pickles loses strength or leaks out, and the pickles become soft ; potatoes
in the cellar grow, and the sprouts are not removed until they become worth-
less; apples decay for want of looking over; pork spoils for want of salt, and
beef because the brine wants scalding; hams become tainted or filled with

466 THE KITCHEN.

vermin, for want of the right protection ; dried beef becomes so hard it can't
be cut; cheese molds and is eaten by mice or vermin; bones are burnt that
will make soap; ashes are thrown out carelessly, endangering the premises,
and wasting them ; servants leave a light and lire burning in the kitchen,
when they are out all the evening; clothes are whipped to pieces in the wind;
fine cambrics rubbed on the board, and laces torn in starching; brooms are
never hung up, and are soon spoiled ; carpets are swept with stubs hardly tit
to scrub the kitchen, and good new brooms used for scrubbing; towels are
used in place of holders, and good sheets to iron on, taking a fresh one every
week; table linen is thrown carelessly down, and is eaten by mice, or put
away damp and is mildewed ; or the fruit-stains are forgotten, and the stains
washed in ; table-cloths and napkins used as dish-wipers; mats forgotten to
be put under hot dishes ; tea-pots melted by the stove ; water forgotten in
pitchers, and allowed to freeze in winter; slops for cows and pigs never
saved ; china used to feed cats and dogs on ; and in many other ways a care-
less or inexperienced housekeeper wastes, without heeding, the hard-earned
wages of her husband. Economy counts nowhere so well as in the kitchen.

TEA. — Keep tea in a close chest or canister.

BREAD. — Keep bread or cake in a tin box or stone jar.

NUTMEGS. — Always grate nutmegs at the blossom end first.

COFFEE. — Keep coffee by itself, and closely covered.

RED ANTS. — Scatter branches of sweet-fern where they congregate.

SALT FISH are quickest and best freshened by soaking in sour milk.

STAIN ON SPOONS from boiled egg is removed by rubbing with a little salt,
or washing in water in which potatoes have been boiled.

To PRESERVE MILK. — A spoonful of grated horse-radish will keep a pan
of milk sweet for days.

THE TASTE OF FISH may be removed very effectively from steel knives and
forks by rubbing them with fresli orange or lemon peel.

CORKS. — When corks are too large to go into a bottle, throw them into hot
water a few moments, and they will soften.

CHARRED CASKS. — Water'and salt meat may be preserved pure a long time
if put up in casks with the inside charred.

To KEEP CUTLERY FROM RUST. — Wipe dry, and wrap in coarse brown
paper.

TIN TEA-KETTLES. — Kerosene oil will make tin tea-kettles as bright as new.
Saturate a woolen rag and rub with it

To BEAT THE WHITES OF EGGS QUICKLY, put in a pinch of salt. The cooler
the eggs, the quicker they will froth. Salt cools and also freshens them.

PASTRY. — Wash the upper crust of pies with milk just before putting them
in the oven, and it will be a beautiful brown.

CORN STARCH is a good substitute for eggs in cookies and doughnuts. On»
table-spoonful of the starch is equal to one egg.

SALT will curdle new milk ; hence, in preparing milk porridge, gravies,
etc., the salt should not be added until the dish is prepared.

WIRE TABLE WARE — should never be scoured; it will remain bright if
merely washed in clean water with a little soap added.

To MAKE MEATS TENDER. — A spoonful of vinegar put into the water in
which meats or fowls are boiled makes them tender.

ORANGES. — Oranges and lemons keep best wrapped in soft paper, and laid
in a drawer. Lemons may be kept in cold water, which should be changed
twice a week.

SILVER POLISH. — To one quart rain-wrater add two ounces ammonia and

THE KITCHEN. 467

three ounces of precipitated chalk. Put into a bottle, keep well corked and
shake before using,

CEMENT FOR CHINA. — The whites of two eggs, and enough quicklime to
form a thick paste. The quicklime should be finely powdered ; this makes a
good cement for mending broken china, marble, or glass-ware.

LEMONS. — Before using lemons for any purpose, always roll them awhile
with your hand on a table. This will cause them to yield a large quantity
of juice.

COVERING FOR JARS. — A good water-proof paper for covering jars used in
preserving, etc., may be made by brushing over the paper with boiled linseed
oil and suspending it over a line until dry.

To REMOVE A TIGHT GLASS STOPPER. — Apply a cloth wet in hot water to
the neck of the bottle; or wind a cord around once, and "saw" back ami
forth a few times. This will heat and expand the neck of the bottle.

To CLEAN KNIVES. — Cut a good-sized, solid, raw potato in two; dip the
fiat surface in powdered brick-dust, and rub the knife-blades ; or, use a cork,
or a cloth in same way. Stains and rust will disappear.

GROUND TEA. — If tea be ground like coffee, or crushed, immediately before
hot water is poured upon it, it will yield nearly double the amount of its
exhilarating qualities.

To FRESHEN WALNUTS. — When walnuts have been kept until the meat is
too much dried to be good, let them stand in milk and water eight hours1,
and dry them, and they will be as fresh as when new.

CLINKERS may be removed from grates and range back, by throwing half a
dozen broken oyster shells into the tire, when the coal is aglow, and covering
them with fresh coal. When red-hot the clinkers become doughy and are
easily removed.

A FIRE KINDLER. — Melt together three pounds resin and a quart of tar,
and stir in as much saw-dust and pulverized charcoal as possible, spread the
mass on a board to cool, and break into lumps the size of a walnut. Light
one with a match, and it burns for some time with a strong blaze.

To CLEAN SILVER. — •' Indexical Soap" is the best thing for the purpose in
use, not for every day, but when thorough cleaning is required. It is well,
also, to keep it in a convenient dish, and rub on with a bit of flannel when-
ever a spot appears on the silver.

To CLEAN BRASS KETTLE. — When much discolored, scour with soap and
ashes, then put in a half pint vinegar and a handful of salt, put on stove,
let come to a boil, take cloth, wash thoroughly, and rinse out with water.
If using every day, the salt and vinegar and rinsing are sufficient.

To SOFTEN WATER. — Hard w^ater is rendered very soft and pure, rivaling
distilled water, by merely boiling a two-ounce vial, say, in a kettle of water.
The carbonate of lime and many impurities will be found adhering to the
bottle. The water boils very much quicker at the same time.

RUST ON STEEL IMPLEMENTS OR KNIVES. — Cover the steel with sweet-oil,
rubbing it on well. Let it remain for forty-eight hours, and then, using
finely powdered unslaked lime, rub the steel until all the rust has disap-
peared.

To PRESERVE LAMP CHIMNEYS FROM BREAKING. — Place a cloth in the bot-
tom of a large pan, fill the pan with cold water, and place new chimney in
it ; cover the pan, and let its contents boil one hour : take from fire, and let
chimney remain in the water until it is cold.

CEMENT FOR KNIFE HANDLES. — Set handle on end, and partly fill cavity
with powdered resin, chopped hair or tow, chalk, whiting, or quicklime;
heat the spike of the knife and force it into its place. Equal parts of sul-
phur, resin, and brick-dust also make an excellent cement.

WATER boiled in galvanized iron becomes poisonous, and cold water passed
through zinc-lined iron pipes should never be used for cooking or drinking.
Hot water for cooking should never be taken from hot- water pipes; take
from cold-water pipes, and keep a supply heated for use in kettles.

468 THE KITCHEN.

TABLE COVER, to be thrown over table after it is set, is best made of calico.
Pink mosquito netting is handsomer, but does not keep off dust when the
table is set for next meal immediately after the dishes are washed — the most
convenient plan where the dining-room is not used for other purposes.

VIENNA LIME. — Vienna lime and alcohol give a beautiful polish to iron
or steel. Select tbe soft pieces of lime, such as will be easily crushed by
the thumb and ringer, as they are the most free from gritty particles. Ap-
ply with a cork, piece of soft pine wood, leather, chamois, etc.

HOT ALUM-WATER is the best insect-destroyer known. Put the alum into
hot water, and let it boil till it is all dissolved ; then apply the solution hot
with a brush to all cracks, closets, bedsteads, and other places where any
insects are found. Ants, bedbugs, cockroaches, and creeping things are killed
by it, while it has no danger of poisoning.

"To PREVENT RUSTING OF TIN, rub fresh lard over every part of the dishj
and then put in a hot oven and heat it thoroughly. Thus treated, any tin-
ware may be used in water constantly, and remain bright and free from rust.
To clean tin or other metallic vessels which have held petroleum — hot soap
and water.

CABBAGE WATER. — Be careful that no cabbage watei is poured down the
kitchen-sink, as the smell of it — a singularly unpleasant one — is so strong
that it will penetrate all over the house, and produce the suspicion of a bad
drain. The water in which any vegetable has been boiled, should be thrown
away out of doors, in a distant corner of the garden, if possible.

PULVERIZED CHARCOAL — should be kept in every house in a glass jar,
with a wride mouth, containing a half pint. The coal should be freshly
burned — the best is not from the hardest or the softest wood, but a me-
dium— pulverized finely in a mortar while the coals are yet red. * Cork
tight; it is invaiuable in preserving meats and poultry, and is sometimes
eren given as a remedy .for indigestion.

THE SMELL OF ONIONS and other odors can be removed from kettles and
sauce-pans. Put some wood ashes into the utensil, add boiling water, and let
it stand a short time on the back part of the stove. Or, if you have no wood-
ashes, use potash, soda, or concentrated lye with water, then wash in hot
suds. All cooking utensils in which onions, cabbage, or turnips have been
cooked should be thus cleansed.

BOILED POTATOES, to be at their best, should be served immediately when
done, but if the "men folks" are late to dinner, take them up the moment
they are done, wrap closely in a towel or cloth and lay them in the heater or
some warm place, and they will suffer only a little damage. When baked or
roasted potatoes are done, place in a cloth, and squeeze gently between the
hands and serve. They will be the mealier for it. If not ready to serve,
roll in cloth and keep warm until wanted.

POLISHING. — Flour of emery, which is cheap and is kept at all drug-stores,
is excellent for polishing every thing except silver. Common water-lime,
such as is used in plastering cfsterns, is an excellent material for polishing
knives, forks, and tin-ware. First rub tins with a damp cloth, then take dry
Hour and rub it on with the hands, and afterward take an old newspaper and
rub the tin until bright. Keep in an old pepper-box, and apply with a damp
cloth.

QUICK VINEGAR. — Fill a jug with cider, and turn into each gallon of cider
a pint of molasses and a cupful of lively yeast. Have the jug full of the
liquid, let it stand uncorked back of the cook-stove where it will keep warm.
It will commence fermenting in twenty-four hours, and will not take over a
week to make splendid sharp vinegar. It must be drawn off into another
jug, leaving the dregs, and kept in a tight-corked jug or bottles, where it
will not freeze.

To WASH PRESERVE JARS. — Preserve jars or bottles should be carefully
washed as soon as emptied, taking care that the stoppers and covers have
their share of attention. It is well to put soda or ammonia into the jars or

THE KITCHEN. 469

bottles, fill up with water, and let stand an hour, putting the stoppers or
covers into a bowl to soak in the same way. Then pour out and scald nicely,
but not with boiling water, as that cracks the polished surface inside, wipe
dry, set in the sun or wind to air, and then set away carefully.

COFFEE SYRUP. — Take half a pound of the best ground coffee ; put it into
a sauce-pan containing three pints of water, and boil it down to one pint:
boil the liquor, put it into another sauce-pan, well scoured, and boil it again.
As it boils add white sugar enough to give the consistency of syrup; take it
from the fire, and when it is cool put in a bottle and seal. When traveling,
if you wish for a cup of good coffee put two tea-spoons of the syrup into an
ordinary cup, and pour boiling water upon it, and it is ready to use.

RHUBARB VINEGAR. — For ten gallons, take twenty-five ordinary sized stalks
of rhubarb, pound or crush with a piece of wood in the bottom of a strong
tub, add ten gallons water; let stand twenty-four hours; strain off the
crushed rhubarb, and add eighteen pounds of sugar free from molasses, and
a teacup best brewer's yeast; raise the temperature to 65 or 68°, and put the
compound into a twelve-gallon cask ; place it in a position where the temper-
ature will not fall below GO0. In a month strain it off from the grounds, re-
turning it to the cask again, and let it stand till it becoiues vinegar.

WASHING DISHES. — In washing dishes, in addition to directions given in
"Dining Room," care must be taken not to put tumblers which have had
milk in them into hot water, as it drives the milk into the glass, whence it
can never be removed. They should be first rinsed well in tepid water.
Tumblers and goblets should be placed in hot soapy water, dipping the
sides first, and turning them rapidly, thus heating the outside and inside at
the same time and preventing breaking ; when wiped, they should not be
turned down until put away in a china closet.

To KEEP TABLE CLOTHS CLEAN — for a long time. After clearing the table,
place a clean towel under any spots that may have been made during dinner,
and rub the spot with a fresh clean cloth wet with clean soap-suds, then
rinse with clean water, dry with a clean dry towel, fold and lay under a
heavy weight. In changing table cloths during the week, contrive to bring
the fresh table cloth on first at dinner. Place a large napkin over each end
of table cloth, to protect it from soiling in the process of serving the plates,
removing when the crumbs are brushed.

WARMED-OVER COFFEE. — Save all that is left each meal, drain it off into a jar
or earthen vessel, and when there is enough for a single meal, turn it into
the coffee pot, beat an egg thoroughly and stir well into it on the stove, and
let it just come to boiling, then take it off, pour in half a tea-cup of cold
water, and if your coffee was good when first made, it will be just as good
the second time.

When a large quantity of coffee has been made for a party, the grounds
should be drained and put away in a stone jar; make coffee as usual except
using double the quantity. It will keep good for weeks.

To CLEAN COFFEE OR TEA-POTS. — Musty coffee-pots and tea-pots may be
cleaned and sweetened by putting a good quantity of wood ashes into them
and filling up with cold water. Set on the stove to heat gradually till the
water boils. Let it boil a short time, then set aside to cool, when the inside
should be faithfully washed and scrubbed in hot soap-suds, using a small
brush that every spot may be reached; then scald two or three times, and
wipe till well dried. Pots and pans or plates that have been used for baking
and grown rancid, may be cleansed in the same way. Put the plates into a
pan with wood ashes and cold water, and proceed as above stated. If no
wood ashes can be had, take soda. Pie-plates and baking-dishes cleaned after
this fashion will keep sweet all the time.

BEANS FOR WINTER. — String fresh green beans, and cut down the sides till
within an inch of the end, boil in water fifteen minutes, take out and drain;
when cold, pack in a stone jar, first putting two table-spoons of salt in the bot-
to'Q, then a quart of beans, sprinkle with a table-spoon of salt, put in layer

470 THE KITCHEN.

after layer in this way till the crock is full, pour over a pint (if not rilled
the first time, beans may be added until filled, putting in no more water
after this pint) of cold well-water, put on a cloth with a plate and weight,
set away in a cool place, and in about a week take off the cloth, wash it out
in a little salt water (there will be a scum upon it), put back as before, and
repeat operation at the end of another week ; then pack away, and wnen
wanted for use, take out the quantity wanted and soak for half an hour,
put in pot in cold water with a piece of fresh pork, cook half an hour,
season with pepper and a little salt if needed ; or cook without pork, and
season with butter and pepper.

SOLDERING LIQUID. — In soldering tin-ware, especially in mending old ware,
the use of soldering liquids will greaMy help. There are several of these.
The best is made as follows: Get any convenient vial about half full of mu-
riatic acid; procure at the tin-shop some scrapjs of sheet zinc; if you have
no strong shears, let the tinsmith cut the zinc into strips narrow enough to
enter the vial. Place the vial out-doors, or under a shed, and add a strip or
two of zinc. A great bubbling or boiling will take place as the zinc dis-
solves. As one piece of zinc dissolves add another, and when a piece re-
mains without any action or bubbling of the liquid, it is done. Fit to the
lower end of the cork a piece of stick to reach into the liquid ; after the
liquid is perfectly quiet, cork it. In soldering, wet the place where the sol-
der is to go, with this liquid ; the drop or two that the stick will take up is
enough. Do not get this liquid on the clothing, or on the skin, as it may
irritate it and make it feel very rough.

HORSFORD BISCUIT. — One quart flour, pint sweet milk, half tea-cup lard,
heaping salt-spoon salt. Measure each of Horsford's Preparation, mixed in
flour, and sifted twice through a sieve. Divide the flour in halves, add the
salt; with one hand pour in the milk on the half of the flour, with the other
mix to a thin paste, then add the lard and the rest of the flour, mixing it
lightly. The dough will be soft, but can be rolled on a well-floured board,
and cut with a common biscuit-cutter, then prick, and bake twenty minutes
in a quick oven. Make crust as above (using two-thirds cup lard or butter
instead of half-cup) for chicken-pie with oysters (see recipe in poultry); it is
enough for a four-quart pan, where the sides only are lined. Some prefer
not to cook the oysters, only boil and skim liquor, adding oysters raw. Re-
serve pint or pint and a half chicken-liquor (do not mix the oyster-liquor
with that in the pot, but pour it in the pie by itself ) in the kettle, place it on
the stove, rub together table-spoon butter, two of flour, season very highly
with peppex, stir it in the boiling chicken-liquor, salt to taste, cook until
there is no raw taste to flour, serve in gravy-boat as dressing for pie.

DRYING CORN. — Select good ears of sweet corn, husk, take off silk care-
fully, but do not wash; shave with a sharp knife, not too close to the
cob, into a large tin pan or wooden bowl, scrape cob to get all the milk
of corn; when about three quarts are cut off, line a large dripping-pan
with flour-sack paper, being careful to have sides and edges covered, pour
in corn, spread, and put at once in moderate oven; stir frequently, and
leave in oven fifteen or twenty minutes. Set a table out in the sun, cover
with a cloth, pour the corn upon it, and spread out evenly and thinly.
Before sunset bring the corn in and spread on a table in the house; in
the morning, heat again in oven, and spread in sun as before. If direc-
tions are closely followed, the corn will be thoroughly dried on the even-
ing of the second day, and when shaken will rattle; store in paper bag as
soon as cooled. Prepare in small quantities, because it must not stand
long after being shaven, but should at once go into oven to heat. When
all is dried, put in oven for final heating ; place to cool, pour into the bag,
tie closely, and hang in a cool, dry, dark place.

DISH CLOTHS, WIPERS, TABLE LINENS, ETC. — Roller towels for the hands
should be marked with the number of each, and also with the whole num-
ber j as 1-6, 2-6, etc., where the whole number is six. This shows at once

THE KITCHEN. 471

the whole number to be accounted for, and also makes it easy to use them
in rotation, so that they may be worn equally. Of dish cloths, of which
there should be six — two for the best dishes, two for greasy, and two for pots
and kettles, the first two may be marked, u B-l-2 " and " B-2-2; " the second
two, " G-l-2 " and " G-2-2 ; " the third, " P-l-2 " and P-2-2.1' Wiping towels,
of which there should be six, two to be used each week, washing every day,
may be marked in a similar way, which is equally good for napkins, table
cloths, cloths for silver, etc. Never buy new cloth for dish cloths or wipers;
buy Stevens' crash (or any other linen crash) for towels; when worn soft,
take for dish-cloths and wipers ; keep whole for dish wipers, and cut one
of a yard in length into three, hem and place in kitchen for dish-cloths; you
thus have one for pots and kettles, one for dishes, and one to wipe a knife,
fork or spoon that you may be using while cooking, for the wipers should
never be used for this purpose.

How TO KINDLE A COAL FIRE. — Hard coal will not ignite until it is
thoroughly heated through and through, and as small coal will not require
as much wood to heat it up as large, it is important, where the supply of
kindling wood is limited, that the pieces of coal which touch the wood
should be small. As wood in cities is more expensive than coal, economy
suggests the use of as little as practicable. The coal, then, for kindling,
should not only be as small as a pigeon's egg, called " chestnut coal " by the
dealers, but to economize the wood, the pieces should not be over four inches
long, so that they can be laid compactly, and the heat more concentrated
on a given point of coal, and thus the sooner heat it through. If the wood
is thus placed, and is covered with one layer of chestnut coal, it will redden
•with great rapidity and certainty. Now cover the reddened coal with
another layer or two, and in a minute or two put on the larger size. Put a
handful of shavings or paper in a grate compactly, then some splinters of
dry wood, not larger than the little finger, and outside of that a layer of
pieces an inch or more thick and three or four long; apply a match to the
paper, and while it is catching put on small coal as above, and there will
not be a failure during the winter, nor a growl in the household, for the
want of a good and timely fire. To lessen a coal fire, press it from the top,
so as to make the mass more compact, giving less room for air. To revive
it, lay on small pieces tenderly ; put on the blower, and when red, add larger
pieces, and riddle oat from below. Heaping on more coal, or letting out
the ashes below, will certaily put out a low coal fire.

SAUER KRAUT. — Slice cabbage fine on a slaw-cutter; line the bottom and
sides of an oaken barrel or keg with cabbage leaves, put in a layer of the
sliced cabbage about six inches in depth, sprinkle lightly with salt, and
pound with a wooden beetle until the cabbage is a compact mass; add
another layer of cabbage, etc., repeating the operation, pounding well each
layer, until the barrel is full to within six inches of the top; cover with
leaves, then a cloth, next a board cut to fit loosely on the inside of bar-
rel, kept well down with a heavy weight. If the brine has not raised
within two days, add enough water, with just salt enough to taste, to
cover the cabbage ; examine every two days, and add water as before, until
brine raises and scum forms, when lift off cloth carefully so that the scum
may adhere, wash well in several cold waters, wring dry and replace, re-
peating this operation as the scum arises, at first every other day, and then
once a week, until the aceteous fermentation ceases, which will take from
three to six weeks. Up to this time keep warm in the kitchen, then re-
move to a dry, cool cellar, unless made early in the fall, when it may be
at once set in the pantry or cellar. One pint of salt to a full barrel of
cabbage is a good proportion ; some also sprinkle in whole black pepper.
Or, to keep until summer: In April squeeze out of brine, and pack tightly
with the hands, in a stone jar, with the bottom lightly sprinkled with salt;
make brine enough to well cover the kraut in the proportion of a table-
spoon salt to a ouart of water; boil, skim, cool, and pour over; cover with.

472 THE KITCHEN.

cloth, then a plate, weight, and another cloth tied closely down ; keep in
a cool place, and it will be good in June. Neither pound nor salt the
cabbage too much, watch closely, and keep clear from scum for good saner
kraut.

HULLED CORN. — This old-fashioned luxury is really a delicious dish when
properly prepared. Take a six-quart pail full of ashes (hard wood ashes,
if possible, as they are stronger): put them into an iron kettle with three
gallons of water; let them l3oil about five minutes, then set off from the
fire, and turn in a pint of cold water to settle it. The water should then
feel a little slippery. Turn off the lye and strain; put it into an iron
kettle, and put in six quarts of shelled corn ; put it over a brisk fire, and
let it boil half an hour, skimming and stirring frequently (the outside
skin of the kernel's will then slip off); strain off the lye, and rinse thor-
oughly in several clear waters. When the lye is thus weakened, turn the
corn into a large dish-pan, and turn in water enough to cover it; then
rub thoroughly with the hands, till the black chits come off; rinse and
strain off tilTthe water looks clear; then put back into a clean kettle,
with water enough to cover it, and let it boil; then turn off water, put
on again, and parboil three or four times (it will swell to about double
the first quantity); the last time boil till quite soft; it may be necessary
to add water occasionally ; stir often, so as not to burn at the bottom of
the kettle ; when quite soft, put in two large table-spoons of salt, and stir
well; to be eaten with milk, or butter and sugar. It is a wholesome dish,
and although there is trouble in preparing it, yet it is good enough to
pay for the labor and trouble. It is good either hot or cold, and was
considered by our grandparents to be one of the greatest luxuries of the
table. Wheat hulled in the same way is considered a great delicacy, and
a very beneficial diet for invalids, but is not so staple or nutritious a*
Indian corn. Smaller quantities can be prepared by using less lye and
corn.

WATER. — Pure water is as necessary to health as pure air. Eain-water,
filtered to remove any foreign matters caught from the roof or in the smoky
atmosphere, is the purest attainable. It is a debatable question whether the
mineral matters held in solution in hard water are injurious to health, but
vegetable or animal matters are agreed by all chemists to be injurious, and,
in many cases, rank poisons, breeding fatal fevers, and other violent diseases.
"Water that is at all doubtful, should be boiled before drinking, as the vege-
table and animal matters are thus destroyed, and the mineral deposited on
the bottom of the kettle. Wells, even in the country, are very doubtful
sources from which to procure a supply of pure water. In cities the sources
of well-supply are almost invariably poisoned by 'the numerous cesspools,
vaults and drains that filter through the earth until they reach the under-
ground streams of water, poisoning them as surely as they would a surface
stream or pond. When it is remembered that all water in wells must come
first from the surface, and that it dissolves all sorts of filth as it passes
into the earth, carrying a good deal with it, particularly if the soil is sandy
and porous, it will be readily understood that wells are apt to furnish impure
water. People who throw dirty water or other slops near a well, poison the
water as surely as if they scattered arsenic. Wells should be covered to ex-
clude all leaves and vegetable matter. The ground should slope away from
the well so as to carry away surface water, and it should be located as far as
possible from barns and out-buildings where filth accumulates. There are
various good filters in the market, but one may be easily and cheaply made
as follows: Take a large flower pot, and insert a sponge in the hole in the
bottom, fill the pot with alternate layers of sand, charcoal, and small peb-
bles. The flower pot thus filled up may then be placed on a jar or other
convenient vessel, into which the water can be received as it filters through.
Never use hot water drawn from a lead pipe, but take the cold and heat it on
the stove.

THE KITCHEN. 473

How TO USE COAL ECONOMICALLY. — The " Scientific American" says: There
is a great want of intelligence regarding the burning of coal, and it is not to
be expected that servants should know how to save it. The grate or range
is stuffed so full that the oven-top is loaded with it, so the fire will not die
out or need looking after ; then the draft is opened, and the money, or what
is the same, the heat, goes flying up the chimney. With a little forethought
all this could be prevented, and a ton of coal made to last three months
instead of one. A good bright fire can be steadily maintained with coal,
with less trouble than with any other kind of fuel, but not by raking,
poking, and piling in green fuel continually.

After breakfast the fire should be cleared of ashes, if there are any, and
fresh fuel put on to fill the grate moderately. Let the oven damper be
turned up so as to heat it, and leave the small top door open, more or less,
according to the intensity of heat required. In this way air enters over the
top of the fire, and maintains a far better combustion, and consequently
greater heat than when the draft-dampers are thrown down. A washing
can be done, or "ironing" accomplished, with one-third less coal than ia
generally thought necessary to use.

There is also great waste in throwing away half-burned coal under the
supposition that it is cinders. One who has experimented with coal for
twenty years, both in the house and under the boiler, writes:

In cleaning the grate in the morning, you will find there is a quantity
of unburned coal, which has been externally subjected to combustion. It
is covered with ashes, and looks to the inexperienced eye like cinder. It is
often relentlessly dumped into the ash-box. The fact, in many cases, is,
that the lump is only roasted on the outside, not even coked, and is in a
better condition for igniting than the fresh coal. We have stated that coal
is a condensed form of carbon. The superficially burned lumps, found in
our grates or among our ashes, sufficiently prove this. But take a lump of
anthracite coal from the fire, red-hot and all alive, throw it into the water
until the ashes are washed from it, and it is black externally and cool. Take
it out, and break it open with a hammer, and you will find it red-hot and
glowing inside. This shows that time, and a plentiful supply of air, are
necessary to burn coal, and that large amounts of what we call ashes and
cinders are really excellent fuel.

To prove this fact, let any one carefully sift his ashes, throwing out the
inevitable slate, which can be readily detected, and start his coal-fire on
wood or charcoal, kindling his coal-fire with the savings. He will find that
he can get a good bed of incandescent coal sooner than with green coal on
the kindlings.

Never, whether rich or poor, suffer cinders or unburned bits of coal to be
wasted in the ash-barrel. Measure for measure, they are worth more than
coal. Save them, soak them, try them. Water renovates the coke, and
wet cinders upon a hot .coal-fire will make it hotter, and keep it so longer
than fresh coal. Saving cinders is not meanness, it is economy.

FLAVORING EXTRACTS, FRUIT-JUICES, ETC. — The following 'directions for
the preparation at home of extracts, etc., are contributed by a trustworthy
and experienced dealer, and may be relied upon. Of flavoring extracts put
up for the general market, almond and peach are seldom pure, and are
sometimes even poisonous. The other kinds are less liable to be adulterated.

To prepare vanilla, take one ounce of fresh vanilla beans, cut fine, and
rub thoroughly with two ounces granulated sugar, put in a pint bottle, and
pour over it four ounces pure water, and ten ounces of ninety-five per cent.
deodorized alcohol. Set in a warm place, and shake occasionally for four-
teen days.

To prepare lemon, cut in small pieces the rinds of two lemons, put in a
four-ounce bottle, and fill with deodorized strong alcohol, set in a warm
place for a week ; then put two drams fresh oil of lemon, four ounces of
deodorized strong alcohol, and the juice of half a lemon, in a bottle of suf-
J&cient size to hold all ; then strain in the tincture of lemon peel.
30

474 THE KITCHES.

To make orange extract, use the rind and oil of orange, as directed for
lemon.

To make rose extract, put one ounce of red rose leaves in one pint of de-
odorized alcohol, let stand eight days ; press out the liquid from the leaves,
and add it to a half dram of otto of roses.

Oils must be fresh and pure, or the extract will have a turpentine taste;
and always use deodorized alcohol.

For fruit juices, select clean, ripe fruit, press out juice, and strain it
through flannel ; to each pint of juice, add six ounces pure granulated
sugar ; put in a porcelain kettle, bring to boiling point, and bottle while hot,
in two or four ounce bottles.

Canned-fruit juice may be used in the same way. These juices are a per-
feet substitute for brandy, wine, etc., in all puddings, and sauces, etc

For gold coloring, take one ounce turmeric to two ounces alcohol.

To filter wrater and alcoholic solutions (not syrups), pass through filtering
paper, folded in conical form, so as to set into a funnel (a half -pint glass fun-
nel is best). The paper is kept at all drug stores.

THE NEW " PATENT PROCESS FLOUR." — In all markets the best and highest-
priced flour is now known as the Minnesota "New Process/' A few years
ago the process was invented and first used in the young city of Minneapolis,
which now exports nearly a million and a quarter barrels of flour yearly, and
finds a market for it in every part of the United States and Europe. The
wheat from which this flour is made, is the hard spring wTheat, raised in the
extreme North, that raised south of Minnesota and Dakota being inferior, and
most of it not available for the best grades, while that raised on the line of
the North Pacific, and in the rich valley of the Red River of the North,
makes the very highest grades of flour. This hard wrheat is first passed
through rollers and mashed ; then to the stones, which are run at a low rate
of speed, and so dressed that the grinding is nearly all done near the outer
edge of the stone, the "runner" being set high, so as not to heat the flour,
but to leave it in hard, sharp globules. From this stone it is conveyed to 3
series of bolts, where the bran is separated, the softer and finer particles
being passed through and put up as lower grades of flour, known as " All-
Wheat Flour." The coarser particles and " middlings " are separated by this
process, and conveyed to. the purifiers, where they are thoroughly cleaned of
all bran and impurities ; after which, they go to the stones to be reground
and rebolted, and thus made into the " New Process Flour." These middlings
are mainly from the outer portion of the kernel, which lies immediately below
the flinty and worthless husk (which goes off in bran), and is rich in the
nutritious gluten — the nitrogenous principle of wheat which makes it rank
first as a "force-producing" food. Before the introduction of this process,
the stones were driven at a high rate of speed, and the wheat thoroughly
ground by the first run through the mill, the flour coming out quite hot, and
much of its strength lost by the heating. The comparative rate of speed may
be known by the fact that only five bushels are ground per hour by the new
process; while, with the old, from fifteen to eighteen would have been con-
sumed. By the old process, the " middlings " made a second rate dark flour ;
by the new, it is transformed into the best known to the trade.

That this flour is the most economical for use, there is no doubt among
those who have tried it. The hard spring wheat makes a much stronger flour
than any of the soft varieties of spring or winter wheat, because it contains
a larger portion of gluten and less starch; and a given quantity will make
from fifteen to twenty per cent, more loaves of bread of the same size and
weight than the best winter wheat flour. This fact is what has given Minne-
sota bakers' grades their popularity. Another advantage possessed by this
flour, especially for family use, is that bread from it does not become stale
and dry as soon as that "made from winter wheat, but retains its moisture
and good table qualities much longer.

The following in regard to the New Process Flour is from George H.

KITCHEN UTENSILS. 475

Christian, Esq., who has spent years in studying the best methods in use in
this country and Europe, and is the largest manufacturer in the United
States :

"In regard to the economy of the New Process Flour, made from Min-
nesota spring wheat, it is claimed, and I believe has been established, that
the best qualities will make forty or fifty pounds of bread to the barrel more
than flour from the best quality of winter wheat. This is explained by its
superior affinity for water which, being held in that much greater quantity
in the bread, insures its keeping moist for a long time. Perhaps it might
interest the scrupulous housewife to know that the New Process Flour is
cleaner, all of the shell or bran being taken away before this kind of flour is
made by the mill-stones. The authorities give the chemical analysis as 20
parts gluten, 50 parts starch, 10 parts dextrine, glucose, etc., 5 parts salts,
fatty material, etc., and 15 parts water, for flour made from the best Min-
nesota spring wheat by the new process. The above percentage of gluten is
nearly double that of flour made from the soft varieties of wheat (that of
Minnesota is of the hard). Gluten is the most important compound of
flour, and is the substance which renders the dough firm, and gives it suffi-
cient consistency to hold the gases, generated by fermentation, long enough
to make it rise well, and ensure a light palatable bread. It is well known
also that bread from spring ' wheat is sweeter. The percentage of gluten
in New Process Flour is more than in flour made of the same wheat by the
old process."

KITCHEN UTENSILS.

The following is a list of the utensils needed in every well-furnished
kitchen.. Of course an ingenious housewife will make fewer do excellent
service, but all these save time and labor, and make the careful preparation
of food easier. In buying tinware and kitchen utensils generally, it is econ-
omy to purchase the best at first. The very best double plate tinware will
last a lifetime, while the poor cheap kind will not last a year. The low-
priced earthenware, particularly that which looks like the substance of a
common brick when broken, is worthless. The solid, strong stoneware costs
perhaps a quarter more, but it is worth ten times as much as the other. It
is also much better for milk than tin.

WOODEN WARE.

One bread board.

One rolling pin.

One small spoon for stirring pudding-

sauce.

Two large spoons.

One potato-pounder.

One lemon squeezer.

One wash-board.

One mush stick (hard wood).

One small paddle for coffee.

One meat-board.

One board upon which to cut bread,

prepare vegetables, etc.
Three buckets for sugars.
One chopping tray.
Two large and one small wash-tubs.
One wringer.

EARTHEN AND STONE WARE.

One crock, two gallon, for mixing

cake.

Two crocks, one gallon each.
Two crocks, two quarts.
Two three-gallon jars.
Two two-gallon jars.
Two one-gallon jars.
Two two-quart jars.

One bean-pot.
One bowl.

One bowl, four quarts.
Three bowls, one quart.
Three bowls, one pint each.
One nest of three baking dishes, dif-
ferent sizes.

476

KITCHEN UTENSILS.

TIN WARE.

One boiler for clothes, holding six

gallons, with copper bottom or all

copper.

One milk strainer.
One bread-pan, holding five or six

quarts.
One deep pan, for preserving and

canning fruits.
One six-quart pan.
One four-quart pan.
Two two-quart pans.
Two one-quart pans.
Two dish pans.

Two two-quart covered tin pails.
One four-quart covered tin pail.
Two tin-lined sauce pans with covers,

holding four quarts each, for boiling

potatoes, cabbages, etc.
Four cups with handles.
TWTO pintmolds, for rice, blanc-rnange,

etc.

Four half-pint molds.
One skimmer with handle.
Two dippers of different size.
Two funnels, one for j ugs and one for

cruets.

One quart measure.
One pint measure.
Half-pint messure.
One gill measure.
If possible, get these measures broad

and low, instead of high and slen-

der, as they are much more easily

kept clean.

Three scoops of different size.
Four bread-pans for baking. The

smallest make the best-sized loaves,

and will do for cake also.
Four jelly-cake pans.
Four round and two long pie-pans.
One \y> inch deep for custard and

cocoa-nut pies.
One coffee-pot.
One tea-pot.
One colander.
One large bread -grater.
One small nutmeg-grater.
One wire-sieve.

One hand sieve (quart measure).
One frying-basket.
One egg-beater.
One spice-box.
One pepper-box.
One cayenne pepper-box.
One pepper-box for salt.
One biscuit-cutter.
One potato-cutter.
One dozen muffin-rings.
One soap-shaker.
One tea-kettle with copper bottom or

all copper.
One wire spoon.
One tea-cannister.
One toasting-rack.

IRON WARE.

One pair of scales.

One pot, holding two gallons, with
steamer to fit.

One pot, holding three gallons, with
close-fitting cover, for soup.

One preserving kettle, porcelain lined.

One deep frying-pan.

One small frying-pan.

Two sheet-iron dripping-pans of dif-
ferent sizes.

One large turkey pan.

Two sets of gem pans.

Two spoons with long handles.

Two spoons with handles of moder-
ate length.

Two spoons with wooden handles.

One griddle.

One broiler.

One waffle-iron.

One toasting-rack.

One large meat-fork.

One jagging-iron.

One can-opener.

One coffee-mill.

One chopping-knife.

Three flat-irons, two No. 8, and one
No. 6.

KITCHEN LUXURIES.

Of course there are many things to be considered in buying a kitchen
outfit. The size of the family for which the cooking is to be done, the size
of the kitchen itself, and the amount ol cupboard room, and most of all
the purse. It will often be easier to do work with fewer utensils than to
have more than there is room to put away in proper order, and an ingenious
or thoughtful housekeeper will often manage to make one utensil do the
work of three or four as used in more liberally supplied kitchens. "Cir-
cumstances alter cases" in supplying kitchens, as well as elsewhere.

KITCHEN LUXURIES.

The utensils listed on previous pages are most of them necessities in any
well-regulated kitchen, but there are many other articles that either save
labor or do the work better than it can be done without their aid. We give
a few of these, with illustrations that will explain them more fully than is
possible by the simple text.

SPIRAL EGG BEATER. — This is a very useful imple-
ment in the kitchen, cheaper though not so good as
the "Dover," a cut of which appears elsewhere.
The spiral beater does the work well, but not so
easily or quickly as the more costly machine.

TEA-KETTLE BOILER. — It is often convenient to util-
ize the heat of the tea-kettle for cooking, and a tea-kettle boiler does it to
perfection. It is simply a long, tapering tin dish, with a long handle, large
enough to fill the opening and long enough to reach within half an inch
of the bottom. It may have a cover of its own or the cover of the tea-ket-
tle may be used. It can be made by any tinner at a small cost, and is just
the thing for cooking gruels, custards, etc., and serves as a steamer for pud-
dings, brown bread, etc., for a small family.

UMBRELLA FOLDING RACK. — This very
neat and simple contrivance is a great
convenience if placed on the wall near
the kitchen stove. When in use it pre-
sents a goodly number of arms on which
to hang articles to be dried, and when
not in use it closes up modestly and oc-
cupies no useful space. We know of
nothing so simple and useful for the
purpose. It is made in the very best
manner, and with fair usage will last a
life-time. The cut on the left represents
the rack folded with arms dropped against
the wall, and the one on the right the
same spread out ready for use. They
are sold at house furnishing stores.

WAFFLE IRON. — The man who has never
eaten waffles should make haste to enjoy
the delightful experience. Once tried,
they are ever after favorites in the bill of
fare. The waffle iron is a very peculiar
machine. The waffle is put in, locked up,
baked on one side to a lovely brown,
turned over, prison and all, untifthe other
side is a still lovelier brown, and then re-
leased steaming hot ready for the table.
The cut represents the best waffle iron,
which with fair usage would last a cen-
tury.

01 (477)

478

KITCHEN LUXURIES.

CORRUGATED SPOONS. — These are used
for beating eggs, and are much more
rapid in their work than the ordinary
spoon. While not equal to the im-
proved egg-beaters, they are several steps in advance of the old method.

OYSTER BROILER. — This broiler is made
like other wire broilers, only the space
between the bars is lessened to three-six-
teenths of an inch. They are made in
several sizes, and are well adapted to the
purpose for which they are made.

BROILER AND TOASTER. — This is an ex-
cellent cheap broiler and toaster, reversi-
ble, and, while it requires more attention than the more costly broilers,
does its work well. Bread may be nicely toasted by placing it between the
bars and laying toaster on the top of the stove, reversing it when done on
one side to toast the other. It is made like the oyster broiler, but the
wires are further apart.

TABLE MAT. — A very neat and service-
able table mat is made of white wire, as rep-
resented in cut. Nothing has been de-
vised that is better, more durable, and at
the same time so cheap. It answers the
purpose admirably, and is within the
reach of all. \

MATERIAL FOR COOKING UTENSILS. — The

best and safest utensils for cooking aremade of iron simply, or of iron porcelain
lined. Tin lined vessels, wrhen only partly filled, often become so much heated
that the tin is oxydized and mingles with the food, and is an irritant poison.
The new "granite" ware is coming into favor, and if made by a proper
process is good and safe. Brass is very objectionable if there is any acid in
food to be cooked.

GAS HEATER. — This simple contrivance
slips over the gas burner, and furnishes a
secure stand on which to set a cup or tea
pot, when it will heat in a few moments.
It is invaluable in a sick room or nursery
in a house where gas is used, and when gas
is not used there are substitutes for the
same purpose which burn alcohol.

CAKE BOARD AND
ROLLING PIN. — It
is safe to be sus-
picious of any
contrivance that
promises too
much. There is
such a thing as
making one im-
plement serve

too many purposes ; but there seems to be no good reason why a cake board
and rolling pin should not always be found together, and the spice drawe^
if fastened when shut by a spring catch, so as not to slip out, would be a
convenience.

KITCHEN LUXURIES.

479

GLASS OR TIN FORMS for flower decorations for table
are convenient and elegant. They may be filled with
water or wet sand, and may be made in any fanciful
form. The flowers are so placed that they conceal the
form entirely. Small forms, made in form of letters,
are often used to indicate the initials of the guest at
whose plate they are placed, and the custom is a very pretty one.

A STEAMING KETTLE. — Many vegetables are much
better when stewed than when boiled in actual con-
tact with water. Cabbage, with salt sprinkled among
the leaves is more quickly cooked and is much more
delicate than when boiled. The same is true of pud-
dings, particularly plum puddings, and for chickens,
potatoes, rice, and indeed for nearly every thing usually
immersed in water. The outer kettle is partly filled
with boiling -water, the article to be cooked is placed
in the perforated pan and set in the other and a close-
fitting cover placed over both.

WASH BENCH. — No kitchen is complete without a long
bench, two and a half feet wide, and of a proper height
for comfort in washing, on which there is room for two
or three tubs on washing days. Of course, a wringer is
a necessity, and it is always best to get a good one. A
cheap wringer soon becomes worthless. The rollers twist
off, and it goes to pieces generally, while a good one,
properly taken ca,re of, lasts a long time. Washing machines are more doubt-
ful, but there are a few worthy of a place in the kitchen, especially when
the women folk are not strong.

DISH WARMER. — The engrav-
ing represents a dish-warmer
made of wire with feet so ar-
ranged that it may be set on a
stove. Nothing spoils' a good
breakfast or dinner so effect-
ually as cold plates, but when
placed in the oven to heat they
are very likely to be left too
long, and get top hot, or if
fine wares, are ruined by over-
h eating. With this heater
there is no danger of over-heating, or injury. This may also be used as
a dish-drainer, and is equal to the best made specially for the purpose.

REVOLVING GRATER. — This is a labor-saving
grater, for grating horse-radish, cocoanut, pump-
kin, and such other articles as need treatment
on a coarse grater. It is fastened to a strong
frame which is screwed to a table, and as will
be readily seen, does its work with great rapid-
ity. When much work of this kind is clone in a
family, it pays for itself in a few months in the
saving of time, and yet it is so simple and so
well constructed that it will last a life-time.
This is as great an improvement in its way as the
modern egg-beater is over a spoon. The'" world
moves," and even in the kitchen labor is light-
ened by the ingenuity of modern invention.

luiHiumifiiiimii

480

KITCHEN LUXURIES.

A GOOD LANTERN is a necessity in every house, and a poor
lantern that is always out of order when wanted, is as much
a nuisance as a broken umbrella, The form represented here
burns kerosene oil, and is a cheap, convenient, and in every
way a good lantern for family use. The lamp is easily filled.
The tube that surrounds the lamp furnishes the air for com-
bustion and it is not easily broken or damaged.

CUPBOARDS. — There ought always to be an iron-ware closet,
with deep shelves, in the kitchen, where iron-ware can be kept
out of the dust. For china, glass and silver, if such a luxury
is known, a corner cupboard with glass doors is a pretty arti-
cle of furniture, and takes very little available room. Draw-

ers for napkins and table-cloths and for the children's bibs

and aprons are also in order.

DUTCH OVEN. — The cut represents the old-fash-
ioned Dutch oven, an iron kettle with a heavy
tight-fitting iron lid. This is often used for out-
door cooking, and during the war the soldiers
were delighted to get possession of one of these
ovens to bake their pork and beans in or their
corn bread or " pone.'' The oven was lowered
into the ground level with the top and the lid
covered with live coals. There is no oven which
bakes pork and beans and imparts the same de-
licious flavor, especially when the appetite has
been sharpened by out-door work or sport and a moderate degree of fasting.

LEMON SQUEEZER.— In making lem-
onade a poweriul squeezer is necessary
to extract all the juice. The one here
represented takes a whole lemon and
cuts and crushes it at the same time.
It is made of galvanized iron, and is
consequently rust-proof, easily cleaned
and not liable to be broken as is the
case with wooden squeezers. There are
other forms of iron squeezers that are
good, and much better than the wooden

ones, but this is the only small one that cuts and crushes whole lemons.

Larger ones are made for restaurant use.

JAR HOLDER. — It is often difficult to remove
the top of glass jars when screwed on, on ac-
count of the slippery nature of the glass.
The holder represented in the cut will be
understood at a glance. It clasps and holds
the jar without danger of breaking it.

BOSOM BOARD. — A board twenty inches
long, and ten to twelve inches wide. The
shirt is slipped over it and buttoned at the
neck ; at the other end of the board is a strip
about an inch wide, fastened to the board by
an arm at each end, running along the
sides of the board. This strip is pushed
down, one " flap " of the shirt drawn through
between it and the end of the board, and then it is raised up so that its
surface is again on a level with the board. It thus holds the shirt firmly
in position while it is being ironed and polished.

KSTCHEN LUXURIES.

481

THE BAIN MARIE is a very useful open vessel
Which is kept tilled with hot (not boiling) water
av the back of the stove or range or in some warm
place. In this several stew pans, or large tin
cups with covers and handles, are fitted in, whicli
are intended to hold all the cooked dishes which
are to be kept hot until the rest of the dinner is
ready to serve. When a dinner is delayed, there
is no better way of keeping all dishes hot, and
preserving their flavor. It is also convenient to keep sauces, and veget-
ables used for garnishing meats, which can not be prepared at the last-
minute.

AN EGG POACHER. — Break the egg carefully into
the little cups and place them on the stand. Dip
the stand into well-salted water, which has been
brought to simmering point. When done each cut
in shape of a shell, is taken off the stand and care-
fully tipped over a piece of buttered toast, leaving
the egg in the pretty form of the cup.

A SOAP SHAKER is a perforated oval tin box with a
long handle, which, after a cake of soap has been
placed in it, is shaken in the dish water to make a suds.

A HAM BOILER made of iron is an
excellent thing for boiling whole hams,
and may be bought with the stove and
other stove furniture, but an ordinary
wash-boiler, thoroughly cleaned, may be
Used, with care in cleansing both be-
fore and "after using. Boiled ham fur-
nishes delicious cold slices, and is al-
ways a favorite meat at lunches, pic-
nics, etc. In large families and boarding
houses the iron boiler is useful for many other purposes.

A CONVENIENT KNIFE ANJ>
SPOON TRAY. — This is made of
Btrong Japanned tin and has a
separate apartment for knives,
spoons and forks, and teaspoons.
It is also provided with a con-
venient handle. A wooden box
may be made by an ingenious
man in the same form, that
Will be equally convenient.
Lucky is the woman who has the ingenious man at hand, who has the
time and is w.illing to spend it in fitting up the kitchen with such con-
veniences.

A FISH-KETTLE. — The engraving repre-
sents a fish-kettle. The fish is placed on
the perforated tin sheet whicli is then put
into the kettle of water, and when done
the perforated sheet with fish is removed,
and the fish is unbroken. It may then he
placed for a moment over an empty iron
kettle set over the stove and allowed to
drain and steam. Then slip carefully on a
napkin in the hot platter on which" it is
to be served.

482

KITCHEN LUXURIES.

CAKE SPOON. — This is a peculiar
form of spoon, the spaces through
the bowl of which double the amount
of work done by it in beating cakes, eggs, etc.

TENSION CHOPPING KNIFE. — In this knife the blades
are made of fine steel, wrought very thin, and are
kept firm by the tension of the frame in which they
are set. It does very rapid work, and is an excellent
knife for family use. Most people consider hash a
very delicious breakfast dish, in spite of all the hits
newspaper paragraphers have made on it, and a
good implement for making it is indispensable in
every well ordered kitchen. The chopping knife is
a great saver of butchers' bills, and ought to be re-
spected accordingly.

IRON SINK. — The best sink for service and con-
venience is made of cast-iron in one solid piece.
There are several sizes manufactured, and the largest size that can be af-
forded should be selected. The iron sink never leaks, is easily cleaned,
does not need painting, does not get foul like wood, or wear out like zinc.
The waste-pipe is easily and firmly attached, and in short it has all the mer-
its and none of the faults of other sinks.

FLUTED CAKE PAN. — The fcake pan repre-
sented by the cut is of a peculiar and de-
sirable form for many purposes. It is kept
in most kitchen furnishing stores, and does
not exceed the ordinary form in cost. This,
like many other articles which we name
here, is not a necessity, but a luxury,
which those whose purses are not too short
will find it convenient to have in the house.

CAKE CABINET. — Housekeepers al-
ways find it difficult to keep cake
safely from all dirt and all comers,
and at the same time to prevent its
drying up. The cake cabinet repre-
sented here is of tin. japanned hand-
somely on the outside, provided with
shelves of tin, and a strong door with
a lock and key, which may rest in
the mistress' pocket, in cases where
the calls of beaus on the kitchen
maids make too great inroads on the
pies and cakes.

RACK FOR COVERS. — There are always
needed about a kitchen stove or range
a number of articles, such as tin cov-
ers for pots and pans, handles for
stove covers, etc. There should always
be a rack or other convenient place on
the wall near the stove and within
easy reach for all such articles. The
handle for stove covers is often hung

up, but never should be, because it is

often snatched off in a hurry. A

small shelf is better if placed at a convenient height. Arrange every thing

about a stove to save time and steps.

KITCHEN LVXUEIES.

483

HANDLED STRAINER. — These are made
in several sizes, and are very useful for
straining drinks for nursery and sick
room, starch, yeast, blanc mange, gravies,
custards, syrups, jellies, and for sifting
sugar upon fruit, cakes and pies, and for sifting salt into butter, excluding
all lumps. The strainer may be placed over a tumbler or bowl, resting on
the knob on one side and handle on the other.

TEA OR COFFEE STRAINER. — This is applied
or detached in a moment, being held in place
by a spring, as shown in cut, inserted in the
spout. The strainer separates the dregs from
the tea or coffee as it is poured. They are
made to fit any coffee or tea-pot. The solid
rim is of pure britannia, and is easily kept
clean and bright. A similar strainer is made
to attach in faucets.

DISH COVERS. — The best way to keep flies at
bay is to screen all the windows of the house,
and never relax vigilance in fighting them while the sultry weather lasts;
but to those who can not do this, wire dish covers are a precious boon.
They are made of several sizes, adapted to the varying sizes of dishes, and
are not costly, and with care wyill last a long time.

WIRE EGG STANDS — for holding eggs while being
boiled and afterward for the table. By using this
all risk of breaking the eggs when dropping them
into the boiling water or fishing them out is
avoided. The eggs are all put in and all re-
moved at the same time, insuring uniformity in
cooking. When a part are to be cooked longer
than the rest, they can be put in first, and those
cooked less afterwards, and all removed together.
To cool the shells the stand with eggs can be dipped
for an instant in cold water. These stands are
made in several sizes, holding from four to twelve
eggs.

RIBBED POLISHER. — The ribbed polisher, for pol-
ishing shirt bosoms, collars, cuffs, etc., is said to surpass the smooth-faced
irons in the ease writh which it gives the fine and much desired gloss to the
" men's folks" linen.

DISH DRAINER. —
After washing dish-
es, if before wiping
the dishes are placed
in drainer, and clean,

\ \ \ \

hot water poured
over them, it re-
moves the disagreea-
ble odor of the dish
water, and gives
them a clean, pol-
ls lied appearance.
Besides, the drainer
will save breakages in wiping, as after rinsing the dishes are not slippery,
^he bottom is spaced so as to hold plates upright as represented in cut.
The drainer may also be used as a bread-cooler, and the same frame, lined
•with pretty material, makes a nice familv work basket.

x>* * \^L\ vvw* \ \\ \ • v^vx i i \- \y \

\ vVlAlkov^Ww&OT

484

KITCHEN LUXURIES.

pickles and olives from deep jars or large bottles,
sure of holding a pickle every time.

BARBED PICKLE
FORK. — This is in-
tended for removing
The barbed tines make

its' convenience

THE FORD DISH DRAIN. — This consists of two
separate articles — a neat, strong wire basket, with
a smaller basket inside, and a drip-pan. The
smaller dishes are set on edge in the small basket,
and the longer ones between the two, there being
space enough below the basket in the drip-pan to
hold the water which drains off. To rinse with
hot water the basket with dishes in it may be
removed from pan to sink, hot water poured
over them, and then returned to pan to drain.
This drain was the invention of a woman, and
shows that she knew what she wanted.

BREAD COOLER, AND ROAST
DRIPPER. — Every good bread
maker knows that, when first
removed from the oven, her
fragrant loaves should be set
where the air can circulate
around them freely, so as to
insure cooling evenly. Oth-
erwise portions will become heavy. The cooler represented above also an-
swers admirably to support a roast in the dripping pan, insuring uniform
cooking, and keeping the roast well up out of the drippings. In boiling
meat, particularly a ham, this dripper prevents burning. ,

TOAST RACK. — Toast, to be palatable, must
be dry and crisp, and to keep it in this con-
dition, after toasting, the slices must be kept
apart, to prevent their gathering moisture
and becoming tough, as they always do when
piled on a plate. The English, who are
very fond of dry toast, place it upon the ta-
ble in a toast rack, which preserves its qual-
ity and crispness, but silver racks are costly,
and out of the reach of the masses. The
rack here represented is made of white
wire, and is as neat and clean as silver, and
very cheap. In a large family two will be re-
required, as the delicious quality of the toast prepared in this way creates a
lively deinand for it.

EXTENSION STRAINER.—
This very convenient
strainer has an exten-
sion wire frame which
is made to rest on the
top of a pan. jar or pail.
They are made of sev-
eral degrees of fineness
for various purposes.
In using the coarser kinds a cloth may be laid inside to strain very fine.

KITCHEN LUXURIES.

485

CANDY TONGS. — These very cheap and very neat
tongs are an excellent snbstitute for silver, where
the latter can not be afforded, for use in serving
candies provided for dessert. The makers of white
wire goods deserve thanks for the many neat and useful articles they have
placed within the reach of people of small means.

Pii<: TRIMMER AND MARKER. — This sim-
ple little instrument trims off the sur-
plus pie-crust that projects over the
plate, and at the same time neatly orna-
ments the border. It is one of the in-
dispensable conveniences of the kitchen

after it has once been used. Pies can be made without it, but if ornamenta-
tion does not add to the nutriment, it pleases the eye and aids digestion, and
pies are not famous for being the most digestible articles in the wrorld, no
matter how carefully made.

MEAT CHOPPER. — This little machine is
indispensable in every family where
sausage and mince pies are favorite
dishes. It does its work perfectly and
with great rapidity. Men who buy
mowing machines and hay forks can not
afford to let their wives work away in
the kitchen with old-fashioned imple-
ments when better ones are to be had at
a small outlay of money. If any hus-
band refuses to buy it, let the wife

cut off his supply of hash and

sausages on trial, and then take severer means afterward if necessary.

THE DOVER BROILER. — A good
deal of ingenuity has been ex-
hausted in various inventions for
broiling meat easily and quickly,
and leaving housewives no excuse
for using the dyspepsia-produc-
ing, old-fashioned frying pan,
and there are several good ones in
the market. The latest candidate
for favor hails from Boston, and
is well represented in the engrav-
ing. The meat is placed between
the bars of a reversible wire
broiler, ' and set upright inside
the tin or Russia iron case, the
cover to which slides over the
handles and keeps in all the
head. The case has no bottom,
but is made in several sizes to fit
the holes of the various sizes of
stoves. The meat is thus sub-
jected to great heat without danger of burning. A spout is arranged to
catch all the juices as they flow, and carries them to a little pan provided
for the purpose. Great care must be taken not to remove a cover or open
the stove door while the broiling is going on, or the smoke will rush up
into the broiler. With care to avoid this, not a particle of smoke reaches
the meat.

486

KITCHEN LUXURIES.

CROWN TEA OR COFFEE POT STANDS. — These are
neat, simple, and perfectly adapted to the pur-
pose, besides being very strong and durable.
They are also very useful as stands for flower-
pots in the house or conservatory, saving window-
sills or shelves from discoloration from moisture
from the pots.

THE WHITE MOUNTAIN FREEZER. — This free-
zer is the best in the market, and will give
satisfaction to every purchaser. It has three
motions. The center beater shaft has lifter
arms, or floats, which mix the cream in the
middle, turning opposite the outside beater.
The outside beater scrapes the cream off the
can and has floats extending to inside beater,
which throws the cream to the center, when
it is thrown back by the inside beater to the
outside, the can in the meantime turning in
an opposite direction making THREE sim-
ultaneous motions, thus mixing the c earn
thoroughly and evenly. These beaters are
of malleable iron and coated with pure block

Single beater Freezers do not mix the cream
evenly because there is no opposite motion, and the cream goes around with
the beater. It is the same principle of rinsing by putting your hand in a pail
of water and moving it around, the water goes with the hand for the reason
there is no opposite obstruction to prevent. In the Tripple Motion Freezer the
arms or floats pass each other and the creaTn MUST be better worked

The beaters are light and easy to clean, but single beater freezers have large
beaters, which fill up the can and are bad to clean, and must necessarily waste
cream. This Freezer has no large surfaces of zinc in contact with the cream, but
TIN instead. Families especially look to this, as freezers put away damp, will,when
dry, show oxide of zinc, which is a well known poison.

The can is turned from the bottom, and while at work the cover can be re-
moved, showing its operation clearly. Other freezers are so constructed that
the cover actuates the can, and cannot be removed while working.

The cover of the White Mountain Freezer does not have to be adjusted to a
particular place, but. fits anywhere upon the can, and being loose can be taken
off easily; without pulling the can out of the ice.

TILE TEA AND COFFEE STAND.—
This stand is made of ornamented
tile, set in a frame of white wire,
very strong and durable. The de-
signs on the tiles are many of them
artistic, the tiles being the same
used in ornamenting mantels and
hearths in dwellings.

CREAMERIES. — All housewives
who make butter should examine

immediately the new inventions which substitute deep setting for the old-
fashioned plan of setting in shallow pans. The new system is not only
cleaner, but it produces as much and a better quality of butter, and does
away with one-half at least of the hard work of butter making. Besides, the
creameries, of which there are several good ones, take up "but very little
space, relieve the pantry shelves of the great number of pans required by
the old way, and make a milk house unnecessary. They are not costly, and
are great woman savers.

KITCHEN LUXURIES.

487

LARGE GRATER. — A large grater is a neces-
sity in every kitchen. It is used for grating
horse-radish, cheese, oranges, lemons, etc.,
and a hundred other purposes which bring it
into frequent use. It is not costly and lasts
a life-time.

A MUYEABLE SINK, set on very large and

strong casters', is a labor-saving contrivance. It may be run into the dining-
room to receive dishes after the meal is over, and afterward returned to the
kitchen and placed where the light is best, or in the coolest part of the
weather is hot. Simple contrivances of this kind, which cost

room if the

little except the labor of the " men folks," may often be used to save steps

and preserve the healthof the overworked housekeeper.

A COLANDER in the form given in
cut is now much used, and is a
prime necessity in every kitchen
Every skillful housewife will be
quick to see the advantages of this
over other forms. Its price is not
high, and it may be found in any
well-supplied kitchen furnishing
store. There are other forms less convenient, but they do not cost much. less.
This form is made for service, and will last a long time.

SPICE RACK. — The cut represents a
neat rack in which is set small cans
containing spices. The handle is a con-
venience, and the rack can be set near
when cakes are to be made, and when
the work is done it may be set away on
a shelf or in a cupboard until needed
again.

SPICE CABINET. — A little bureau, about
a foot high, with each drawer labeled
outside, "nutmegs," "cloves," etc.,
and put up near where cakes, etc.. are made. It costs little, probabty about
two dollars, and is a great convenience.

SPICE Box. — The spice box serves the same
purpose as the rack and cabinet, but is
closer than either and equally convenient.
It has a handle on the top and a clasp
which fastens the lid in place. For keeping
spices from waste, and for .convenience, one
of these contrivances is a great addition to
a kitchen outfit.

A PAIR OF GOOD SCALES is a necessity in
every well-regulated kitchen. Unfortu-
nately for people who always want to get
the full worth of their money, not every
grocer and butcher is honest, and when the
quality of goods is satisfactory there is
sometimes a serious shortage in weight.. A
good pair of scales is a little detective that
does its work quietly and faithfully. If
after all allowance for error that a reasonable man could ask, you find weights
habitually sho^t, it is better and safer to try a new dealer; but if the dealer
knows you have a weighing scale and use it, your weights will be full, es-
pecially if you pay vour bills promptly.

488

KITCHEN LUXURIES.

ject beyond the oyster.

WIRE OYSTER FORK. — The short tines hold
the oyster at the end of the fork, instead of
allowing the tines to slip through and pro-
This fork is also very neat for pickles.

PANCAKE LIFTER.— This simple and
cheap lifter is a necessity if unbroken
and neatly baked pancakes are a desid-
eratum. The cost is small, and the

lifter will last a life-time, and with it there is no excuse for not servhig the

breakfast cakes neatly.

LARDING NEEDLES. — The delicious flavor
imparted to meats, game, efoc., by the
process of larding, described elsewhere,
makes a larding needle one of the nec-
essary implements of the kitchen. The
first cut represents the needle, the last

the lard (piece of salt pork cut in shape represented), and the middle the

larding needle with lard inserted.

CAKE CUTTERS. — These
two engravings show a
few of the many designs
in cake cutters, made of
tin, to give fancy forms
to cakes. They may be
had of all house furnish-
ing stores, and are
among the luxuries of
the kitchen — very nice
where they can be af-
forded, and they are not

very costly. The effect is very pretty when different or even a single fancy

form is used.

THE DOVER EGG BEATER is
generally regarded as the best
in the market, and we know of
no rival that has all its excel-
lencies. It is not costly, and is
very durable. By an ingenious
contrivance the inner circle re-
circle. With this the egg beating

volves in a contrary direction to the outer
is a very simple matter.

TEA AND COFFEE CANS. — To preserve the strength of
tea or coffee requires a close receptacle. Nothing is bet"
ter than the tin cans with close covers, japanned on the
outside surface, kept for sale for this purpose, They are
made neatly labeled on the side for "tea" or "coffee,"
so that there is no mistaking the one for the other, and
no loss of time in getting what is wanted.

OIL STOVES. — Where gas is not in use, some one
of the many kinds of oil stoves may be used for cooking
to advantage, in hot weather especially, when the fam-
ily is small. The use of those which use gasoline, and
the lighter products of petroleum, usually mareases th«
rate of insurance, and is too dangerpu^ to be trusted ta
any but the most careful and experienced persons.

KI1CHEN LUXURIES.

489

ARTIFICIAL STONE GRIDDLE. — This
is a new article for the kitchen, is
light and durable, and, it is claimed,
does away entirely with grease and
smoke in making the breakfast
pancakes. Soap-stone griddles are
often used, but this is a much cheaper and equally as good a substitute.

CORK PULLS.— The cut
represents an invention
that is useful for pulling
corks from bottles, for
holding dish-cloth in hot
water, and for holding cloth used in cleaning lamp chimneys. For the latter
purpose it is excellent.

THE AMERICAN BROILER. — This popular broiler
has been before the public for many years, and
has done more to banisfi the health-destroying
frying pan from the kitchen than any of its later
rivals. It will always be a favorite.

FANCY WOOD TABLE MATS. — There are three
sizes of table mats, made of stripes of light and
dark wood, alternating, and fastened to strong
felt cloth. When not in use they may be rolled
up into a very small compass. The wood is very highly polished, and the
effect is very pretty. They are very cheap, durable, and decidedly ornamental.

VEGETABLE TONGS. — This is a
very handy kitchen implement
for turning meats or taking
vegetables out of the oven or
the kettle. They are very neat
and durable, and cheap withal.

SALT DISHES. — The " star
salts" are now very generally
used on account of their con-
venience and utility. In the
bottle, which has a perforated
top like a pepper-box, is a pul-
verizer which keeps the salt loose, and insures its free delivery. When it is
not necessary to measure the quantity, they are always ready, and insure a
good distribution of the salt.

UNIVERSAL DOUGH MIXER AND KNEAD- '
ER. — There are several contrivances in
market which claim to lighten the hard
labor of mixing and kneading dough in
bread-making. The inventors of "The
Universal'1 claim that it will produce
as fine bread in eight minutes as can be
made by half an hour's labor with the
hands.

FRYER AND DRAINER. — This invention
furnishes a convenient method of frying
oysters, potatoes, and other articles that
when done need to be removed quickly
from the boiling fat and drained, while remaining over the hot fire, in or-
der to remove all superfluous grease. It has a support for the perfected pan
which rests inside the frying pan, which may be detached, leaving the frying
pan a little deeper than those in common use.
31

490

KITCHEN LUXURIES.

PARING KNIFE. — A knife with a guard on
the side which prevents taking a thick par-
ing from potatoes or fruit.

AH-I.K ('ORERS. — These are simply tin tubes made of
different sizes for large or small 'apples. The upper
^n end has a large wire run around the rim to make a
^ — rounded surface for the hand. With care the cores are

neatly and quickly removed, leaving the apple whole. The hole may be
filled with sugar in cooking.

THE CREAM WHIPPER. — The handle of this whipper is
placed inside the tube, and the perforated end of the
tube dipped into a bowl of sweetened and flavored cream.
By drawing up the handle and forcing it down again
the cream is forced in and out of the holes in the tube
and soon becomes a light froth, which is taken off with
a spoon placed on a sieve to drain and the drainage rewhipped.

POTATO SLICER. — Where potatoes are cooked in Sar-
atoga style — a very delicious method of cooking — a
slicer is necessary. The one represented here has an
adjustable knife regulated by the screws at the sides,
so that a potato is cut into" thicker or thinner slices
as desired by simply passing it over. This slicer is also
excellent for slicing cabbage or for onions to serve with cucumbers ; cab-
bage must not be cut too thin, as it is less crisp.

A CUSTARD KETTLE. — The best and most service-
able custard-kettle is made in form as here rep-
resented. The outer kettle is of iron and the
inner one of block tin. The outer kettle is partly
filled with boiling water, and the inner kettle
containing the custard is set into it. As the
latter is surrounded with water there is no dan-
ger of burning. Cheaper kettles on same plan
are made of tin, but are not so durable.
A SOAP DISH, made of cast iron, which fastens

conveniently on to the side of the wash tub, to hold a cake of hard soap,

when it is used instead of soft soap.

STRAINER STAND. — This is simply a frame
made to sustain the strainer while drain-
ing. The cords are fastened to the ring
that forms the top of strainer sack, and
then to the posts of the stand. The strainer
should be made of canton flannel, and may
be used for clear soups, jellies or any other
purpose for which slow straining is needed.
For convenience rings to slip over posts
of frame may be attached to the cord. Of
course such a stand may be made plain,
and any ingenious boy, with a limited set
of tools, could make one that would serve
the purpose well, and the boy is half edu-
cated when he learns to handle tools welJ
and to help his mother. In fact, many of
the luxuries of the kitchen may be sup-
plied without cost by the boys of the family if they have the mechanical
tact and ingenuity to make them.

KITCHEN LUXURIES.

491

"OYSTER-BLOCKS." — This is the name of the new ice-sets for serving raw
oysters at fashionable dinners and suppers. There is, first, a tin box. Into
this is set a _ large square slab of perfectly pure, clear ice. Around the box,
and concealing its edge, is beautifully arranged, handsome sea-weed of the
least jagged kind. When the time comes for serving the raw oysters they
are laid upon the slab of ice, on which they must not remain long enough
to freeze — in a room of average temperature this will not happen — and then
they are served. "Little Neck" clams are served in the same way, and a
fancy having demanded the small crabs that are frequently served with oys-
ters, these are thus brought to table also.

LID LIFTERS. — There are a great many forms of
lifters for stove lids. The two best we illustrate
here. In one the handle is of wood, set in an
iron socket, and the other serves as a lid lifter,
and has a hook for lifting pots and kettles, which
are provided with bails. Always have a shelf for
the lifter near the stove ; never hang on a nail.

GAS STOVES. — In cities where gas is used the
use of gas stoves for cooking in hot weather is as
a rule economical, and adds much to comfort, or rather saves much discom-
fort. Gas companies usually make a discount for gas consumed in cooking.
There are many gas stoves in market, any of them excellent for the
purpose.

FLY TRAP. — In spite of carefully screened windows, flies
will make their way into the best kept houses. The trap
represented here is the invention of a lady, and is a per-
fect success. It will clear a room of flies in a short time,
if none are allowed to get in from out of doors. The flies
are attracted inside the cage by bait and can't get out,
and are 'easily killed and trap set for more.

KITCHEN WINDOWS — Ought to be as cheerful, light and
bright as any room in the house. If the sills are extra
broad, and a few choice flowers thrive on them, so much
the better. The ceilings should be of a cheerful tint, and
the wood-work, whether oiled or painted, varmshed. This
protects the wood and paint, and it is easily cleaned. It is
a mistaken idea to neglect the kitchen for the parlor.

BUTTER ROLLERS. — Two wooden paddles made in
form of engraving are dipped into cold water, and a
little pat of butter placed between them and rolled
around until a little ball is formed, with a pretty net-
work surface. These may be piled on the butter dish,
or served on individual butter dishes at the plates.

A GRATE HEATER. — One of the latest cheap conveniences is a neat iron
plate, large enough to set a coffee or teapot on, which has appendages be-
iow which slip over the front bars of a grate, and furnish a place to heat
coffee, tea or water by the grate fire. This heater may be attached so as to
project inside orer the fire, or outside when the heat would be less intense.

A TABLE HEATER. — Another ingenious heater is a round piece of solid
fron, as large as the bottom' of a coffee-p6t. This is placed on the top of
the stove and heated, and when the coffee-pot is placed on the table this
heater, set in a neat cast-iron bosket, supported on three neat legs, takes
the place of a table mat and keeps it steaming hot, as the iron holds heat
for * long time. The basket is constructed so that air circulates under the
irun and prevents injury to table.

HOUSEHOLD CONVENIENCES.

There are many inventions, not costly, that are very useful, which do not
belong to the kitchen, a few of which are mentioned below :

BRUSH AND COMB RACK. — A very neat
White wire rack, for holding the hairbrush
and comb, which usually lie in the way in
the vicinity of the mirror, may now be
had for a few cents, and is a great con-
venience for the toilet.

CHEAP TOILET TABLE. — When a wash
stand can not be afforded, procure a large
three-cornered piece of board, large
enough to comfortably accommodate a
wash bowl, pitcher, etc., and fasten it in
a corner of the room where the light is good. Cover it suitably with col-
ored cambric, tack on the edge a slightly full flounce of the same, long
enough to reach the floor. Over this place plain book muslin with box
pleatings across the edge and along the bottom. The frame of the mirror
over it may also be draped with book muslin. Neat paper boxes, covered
with fancy paper or zephyr work may be added for holding brushes,
combs, etc. A neat drawer may easily be fitted under the board, and will
be found convenient for many purposes.

BRUSH STAND. — Another toilet convenience is
a white wire stand for hand and tooth brushes.
It is so contrived that the brushes are kept in
place and yet are always within easy and con-
venient reach. The stand is not expensive, and
is ornamental as well as useful.

A HOMEMADE LOUNGE. — A long packing box,
such as may be had for a trifle at almost any
dry goods store, of the right height, lined with
wall-paper, the cover put on with hinges, and
if of more than one board strengthened by
cleats on the under side, and the wrhole neatly
cushioned and covered with tastefully selected
calico, makes a very pretty lounge, and may
be used also for a receptacle of the best dresses.
When more than one dress is to be stored in
it, and it is important to avoid crushing, a thin
board resting on strips nailed on the ends inside
half wray up divides the box into two equal
apartments. Place the dress least used in bottom, drop the dividing board
into place, and lay in other garments more commonly used. Nothing in-
jures good dresses more than too»close packing and much folding.

•

SMOOTHING IRON. — The cut represents a very good
form of smoothing iron. The peculiar form of the
handle makes it convenient and easy to the hand,
while the width of the guard wards off the heat more
than in the common form.

LAMP SHADES. — A Japanese parasol, with the handle
removed, and a hole cut in the center to admit the
chimney, makes a pretty lamp shade. This is not es-
pecially new, but is effective always. The ribs of the
parasol are finished with tassels of tuited crewels.
(492)

HOUSEHOLD CONVENIENCES.

493

SPONGE BASKET. — A sponge, especially
When damp, is a nuisance. If bung up it
moistens the wall, and if laid down it gets
in every body's way and gathers dirt. The
simple, neat and cheap wire basket which
hangs on the wall is a good receptacle for it,
or a three-cornered piece of oil-cloth, sus-
tained by a string fastened at each corner,
is a good makeshift for the same purpose.

To MAKE A LONG MAT. — After stringing on
the twine the small pieces of cloth, muslin,
etc., as described on page 452, cut them
into the lengths required, and lay them
side by side. Sew the strips strongly to-
gether, and clip the scraps until the whole
mat is of a uniform thickness, and no ragged pieces stand up. To make
the rug handsomer let the piece of twine intended to go outside be strung
with pieces of the same color and material, red, black or blue, which will
make a border. The center may be of mixed colors and materials.

TILE EASELS.—
A very neat con-
trivance for
holding orna-
mented tile is
an easel of white
wire, and is rep-
resented in one
of the accom-
panying cuts ; in
the other it
bears the tile.
Nothing neater
or better suited
to the purpose
could be de-
vised. The very

beautiful decorated tiles, now so easily obtained, may thus be made appro-
priate and effective ornaments for tables, mantels, etc.

HANGERS FOR
PLAQUES. — It is
not easy to find
a safe and con-
venient way of
hanging u p
the beautifully
ornamented
plaques, now so
much in fash-
ion. One of the
cuts given here
shows an ingen-
ious and cheap
hanger, and the
other the hang-
They explain themselves.

er in use.

494

HO USEHOLD CONVENIENCES.

A MATCH SAFK. — Most people think any kind of a
match safe will do, and matches are placed in all
sorts of receptacles, exposed to all sorts of accidents.
Occasionally a baby is poisoned by picking them up
from the floor and putting them in its mouth, and
oftener houses are burned up by stray matches that
are ignited nobody knows how. The only proper
place to put matches is in a metal box with a self-
closing lid. The one represented in cut is of metal,
and the lid closes by its own weight.

A POLISHING IRON. — Many housewives wonder why
they can not give to shirt collars, bosoms, and cuflfe the
fine glossy surface that the laundress puts on. This
polish is due not so much to any preparation of the
starch as vigorous rubbing with an iron made for the
purpose and shaped like the one in the cut. It is
somewThat like a common flat-iron, but has no sharp
corners or edges, and has a brightly-polished steel face.
After the bosom or collar has been starched and ironed
a damp cloth is passed over them and then the polisher
is applied, bearing on hard and rubbing the surface
rapidly.

WINDOW HOOK. — It is often
difficult to find or contrive a
hook on which to fasten the
bird-cage or a hanging basket,
which needs to be hung oppo-
site the center of a window,
without marring the casing. The
cut represents a neat hook which
is perfectly adapted to the pur-
pose. The two upper arms end in
rings through which screws pass

into the upper edge of the window casing, wrhile the end of the third arm
simply rests against the front of the casing. It is firm enough to sustain
any ordinary weight.

A SAFE AND REGISTER. — It sometimes
happens that houses are so planned that
a stove-pipe passes through the floor to
the room in second story before passing
into the chimney, a drum being used for
heating the up-stairs room. The illustra-
tion represents the upper end of a safe
and register through which the pipe
passes. The length of the safe is equal
to the wTidth of the joists plus the thick-
ness of the floor and the lath and plas-
tering. The space between the two walls
(tin or Russia iron) of the safe is three
inches; they are connected together be-
low by a perforated cast-iron circle, and
above by the circle shown in cut, which
is fitted with a sliding circle which opens
or closes the apertures. When open, the
warm air from the room below rushes up to the upper room ; when closed
it is simply a perfect safe, the large air space between the walls being per-
fect protection. The slide of the register is operated from below by cords
which drop to a convenient distance below the ceiling.

HOUSEHOLD CONVENIENCES.

495

\', ' !•,-•

•fefe/*

B«

A BLOWER RACK. — One of the most dif-
ficult things to dispose of, after it has
Served its purpose in kindling a tire, is the
"blower." It is too hot to come in con-
tact with carpet or floor or wood work,
too hot to hang up, and in fact too hot to
dispose of in any way. Just here a happy
thought has struck some ingenious fellow,
and the rack represented here comes to
the front. The difficulty is solved, and
there is a place to put the blower after
its work is done. lake many other good
things it is so simple that everybody won-
ders why it was never made before.

BROOM HOLDER. — A place for every thing and every
thing in its place applies to a brush-broom as well as to
other household necessities. The neat wire-frame rep-
resented in cut is one good way of disposing of that ar-
ticle, and may serve to suggest to ingenious housewives
many other ways just as good.

To MAKE A HANDSOME MAT OUT OF VERY SMALL
SCRAPS. — This is good work for children. Take a ball
of twine and a large needle, cut pieces of cloth, mus-
lin, silk, or any thing you have, into squares about an
inch each way. Thread these on the twine until you
have covered about three yards. Then cut the twine
and fasten it well to prevent its slipping, and roll it
round and round, taking long stitches through and
through to keep it steady and flat. When quite firm
take a large pair of scissors, and, laying the mat flat,
cut the rough edges until the mat is pared to nearly
half its former thickness. It should look like a child's
worsted ball, and is the same on both sides. These
mats were made during the war by the Southern la-
dies, and if well done are warm and pretty.

A SAFE ASH BARREL. — Many a destructive
fire originates in carelessness in the handling
of ashes. They are thrown out in improper
places or placed in wooden receptacles, and
a fire breaks out from spontaneous com-
bustion or from some "unknown cause."
A proper ash barrel is made of metal,
should be heavy enough so as not to be
easily bruised, and should be provided with
handles for convenient removal. The one
represented in cut, when used for coal
ashes, is provided with a sieve which holds
and saves all the unconsumed coal, while it
allows the ashes to pass through.

FOOT STOOLS. — Worn-out hassocks can be
prettily covered, and made fit for sitting
room foot stools with cuttings from carpets.
Cut them into squares, bind them with — .
common braid, such as is bought for the
bottom of ladies' dresses, and then sew the pieces together; a long piece,
bound top and bottom, will go round the stool to which the top is sewn,
and a piece of strong glazed lining will serve for the under part. If a
round shape is preferred, the pieces of carpet must be cut into triangles.

no ufwiroL D <. v > .\ i •i<:.\n-:\CES.

A VENTILATOR. — There is, in these days, line upon line

and precept upon precept upon the subject of ventila-
tion. Kvery chimney ought to have two lines — one far
smoke and the other for ventilation. The form of ven-
tilator represented in cut is neat und inexpensive, and
Ills a space in a chimney large enough to take in an or-
dinary stove-pipe.

I'Youint Purs. — Take common red clay flower pots,
.sernh them until all spots are removed and they are of
one color. Then get a package of xi//i»itttt:x and paste
them not, too thickly over the pot. Then give a. coat of varnish. They are
quite ornamental, and when .suspended hy a red cord they make a very
nice hanging hasket. In a handsomely or even a moderately well furnished
room the plain red pots seem shahhy.

A FOLDING TABLE. — A folding table is very use-
ful in small houses, and even in large houses for
many purposes. The accompanying cut represents
& form which is simple, convenient, and easily
made by any carpenter. It folds up compactly
when not in use, and when needed may be instantly
unfolded and is ready for use. When an extra table
is needed in making np clothing, etc., such a piece
of furniture is invaluable, and when not in use it
does not occupy valuable spate and get in everybody's way.

KNIFE AND SPOON Box. — Knives and spoons
ought to be daily counted and put away in
ho\- kept for the purpose. The cut repre-
sents a strong box, made of tin japanned on
the outside, an apartment on one side for
knives and forks and on the other for spoons.
The lids fit closely and are held in place by
a hasp. This insures their keeping dry and
free from dmst, a matter of considerable importance to the tidy housew'ife.

A CONVENIENT ASH Box. — This can be made of
cheap lumber, and of a size that the lumber at
hand will cut without waste; seven feet in
length by three feet in width, and four feet
high, may answer in most circumstances. A lid,
A, is provided occupying nearly one-half of the
top, as shown in tig. 1, and also a side door B,
used for removing the ashes. Two strips of
board are fastened within and lengthwise of the
box, upon which the sifter or sieve rests as it is
shaken, as shown in vertical view, upper figure.
The sieve, which i-s an ordinary one, costing per-
haps twenty-five cents at the store, has a long
handle fastened to it; with this the ash box and
sifting apparatus is complete. The advantages
claimed for this ash box are: The ashes can be
sifted without making any dust, as when the lid is closed the whole is con-
lined within the box. Tlir ashes and sieve are kepi from exposure to
Storms, :ind the latter is always in place and ready for use. It dispenses
with a disagreeable looking heap of ashes often found on exhibition the
year round, and la-si ly it is cheaply and easily made. As the structure is of
wood, care should be laken Unit there be no live coals among the ashes when
they go to the ash box. A coai of paint will add to the appearance of
this useful and economical article.

HOUSEHOLD CONVENIENCES.

497

CRUMB BRUSH AND PAN. — The cut rep-
resents a very neat and convenient
crumb brush and pan for cleaning the
table of crumbs after each course. A
neat table is one of the accompani-
ments of a good dinner, and the debris
of one course should be removed be-
fore the next makes its appearance. The
Curved form of the brush makes it easy to gather up the crumbs and sweep
them into the pan.

COAL VASE. — This furnishes a neat receptacle for the
coal-hod, which slides to its place inside, completely out
of the way and out of sight, and for the poker, shovel
and tongs, and is withal a very neat article of furniture.
The box is made of heavy tin, japanned and neatly or-
namented. No living room is quite complete without an
open fire, and no open fire is quite complete without one
of them.

A UNIQUE UMBRELLA STAND. — Go to a plumbing or pot-
tery shop and buy a common red tile, such as used for
drains, about six inches across and three feet long.
Paint it black, two or three coats if necessary ; then get
a large supply of Japanese scrap pictures. Cover the tile
pretty thickly with these, and give coats of varnish un-
til the flowers and figures 'have the raised appearance
sometimes seen on china. Then get a large earthen pie-
plate or meat platter ; paint it black and cover all but
the middle of the dish with scrap pictures in the same
manner, and varnish. When all is perfectly dry, set the
tile in the dish. Then get a small bottle of liquid gilding, and with a small

The
very

camel's-hair brush gild the edge of the dish and top edge of the tile,
whole stand, when done, will cost about four dollars, and will be
unique and beautiful.

A CHILD'S PEN. — It is not only troublesome »

but very dangerous for small children just
able to taddle about and get into mischief,
to be free to go where they please. The
mother, if she has the care of the house,
can not safely leave the child for a moment.
The pen, which the cut represents, is a per-
fect protection for the child. It is too high
to climb over, it moves at pleasure as the
child walks about on the floor, and the mother
is comparatively free to leave it and attend
to other work. With a warm flannel blanket
on the floor and playthings, it will amuse itself a long time, A cheapei
substitute may be made of a light dry -goods box without bottom, with c- in-
ters attached, and a box with bottom in with blankets in bottom is an ez-
cellent place to put a child, when the mother is necessarily absent for a
short time. It is safe from harm, even if it does cry.

SUBSTITUTE FOR CASTERS. — Casters on heavy chairs, tables, bed-steads, etc.,
are always getting out of order, and are very destructive to carpets. A sub-
stitute, which is a vast improvement in every respect, is a polished half-globe
of steel, with a screw projecting from flat side. This screw is turned into the
bottom of the chair-leg, and the rounded and polished surface rests on the
floor or carpet, and the chair is moved with ease and with almost no wear to
carpets.

498

HOUSEHOLD CONVENIENCES.

A SPARK GUARD. — Half the pleasure of an open
lire is lost if there is not some protection against
sparks that are more prone to fly out on the car-
pet than they are to iiy upward. Guards are now
made to fit any shape -or size of opening in the
fireplace, and are a perfect pnn<ciioir against
sparks, while not materially shutting in the heat
or affecting the draft. The frame is made of
\voyen wire, and is lined with gauze wire.

INEXPENSIVE NAPKIN RINGS. — Cut a piece of can-
vas the size of a napkin ring, only larger, so that
when stitched together one end may overlap the
other and he cut in points or scollops. Work the
canvas with beads, worsted or silk, as fancy may
dictate, leaving space for first name or initials.
Line the canvas with silk-covered cardboard and bind the edges with
bright ribbon to harmonize with the embroidery. A pretty Christmas gift,
and one with which the girls can busy their fingers.

WEATHER STRIPS. — It is often desira-
ble to close the crevices of doors and
windows with weather strips. There
is now made, and kept for sale at all
rubber stores, a strip which is well rep-
resented in the engraving, half an inch
wide, ready for tacking to the edges
of doors or sash. It is made of a nar-
row rubber sheet, curved over to form
a cushion, and sewed to a thin strip
of tin. Through the tin strip tacks
are driven two or three inches apart,
fastening the strip to the edge of a
door or sash, stnd the elastic cushion
effectually shuts out the air, while not interfering with the use of either,
door or window. It is sold in lengths of twenty-five to fifty feet, coiled as.
shown in right hand cut, and is sent by mail post-paid anywhere at about-
five and a half cents a foot. Plenty of fresh air is necessary to health, but it
is well to be able to control the currents and take them in wiieif and where,
they are wanted.

WIRE FLOWER STAND. — There are few la-
dies who are willing to forego the pleasure
of having growing plants or flowers in living
rooms, and any contrivance that makes the
care of them less burdensome, that disposes
of them in a more compact space, out of
the way of the men folks, most of whom
care more for comfort than flowers, is
worthy of consideration. There are many
designs in flower stands now made in wire,
very strong and durable, and yet light, neat
and convenient. All are set on strong cas-
tors, so as to be easily moved, and the form
represented here is so planned that all the
plants may be easily turned to the light on
all sides. It also gives room for a large
number of plants in a small space.

POLISHER AND STAND. — A small neat stand,
made of coppered iron, with a surface of
emery (three extra emery pads go on with
each) for cleaning starch, etc., from flat irons*

THE MANAGEMENT OF HELP.

In all families whose style of living demands help in the household duties,
the management of servants is the great American puzzle. "Girls" come
and go like the seasons, sometimes with the weeks. The one who is "such
a treasure " to-day, packs her trunk and leaves her mistress in the lurch to-
morrow, or, if she happens to have a conscience and works on faithfully, she
becomes the mistress and runs the household in her own way, her employer
living in mortal fear of offending and losing her. This state of things is due
partly to the fact that all girls who go out to service, do so as a make-shift
until they marry or obtain some more congenial work. Few of them have
any ambition to do their work well, and few ever dream of making them-
selves a necessity in the family, becoming a part of it, sharing its joys and
sorrows, and so establishing that honorable and close relation which exists
between servants and families in Europe. Here, it is so much work for so
much pay, and no bond of sympathy or attachment is allowed to spring up
on either side. Another cause is the fact that too many American women,
who ought to know better, regard work as degrading, instead of positively
elevating and ennobling when it is well and conscientiously done. Is it
wonderful that "girls" catch something of this vicious sentiment, and that
it poisons their minds with false views of life, until they look upon their
work as brutal drudgery, and strive to do as little of it as they possibly can
and collect their wages?

Perhaps the reason why girls prefer situations in stores, or shops, or even
factories, to housework, is that their work there is confined to certain hours,
after which they are free, and it is quite possible that an arrangement which
would give the domestic certain hours of the day for her own, would work a
reform ; or still better, certain reasonable tasks might be allotted her to do
after which she would be free.

The fixed wages which prevail in most cities and towns offer no induce-
ment for the " girl " to try to become skillful or expert at her work. Among
men the best, neatest, and most skillful workman commands the largest pay,
but the "girl" who is a superior cook, or maid of all work, gets only the
same wages paid to a bungler who lives next door. Such a thing as a com-
bination among ladies who employ help, to grade wages and protect each
other from the imposition of untidy, dishonest, or indolent " girls," has never
been made, and perhaps, indeed, it is no more called for than a combination
of "girls" to protect themselves from lazy, tyrannical, or too exacting mis-
tresses. Certain it is that the whole system by which domestics are hired
and serve is demoralized beyond any speedy reform. All that any individual

500 THE MANAGEMENT OF HELP.

can do is to remedy its evils so far as is possible in her own family. In-
employing a new domestic, there should be the utmost frankness. She ought
to be fully informed as to what she is expected to do, what her wages will
be, and how paid, and what privileges will be granted. If she is not pleased,
let her depart without regret. If you engage her, let her understand h'rst
and always that you are mistress, and claim the right to have the work done
in your way, which, if you are as skillful a housewife as you ought to be,
you will be able to show her is the best way. The mistress ought always to
be able to do every thing better and quicker than any domestic ever dared
think of doing it. If she gives orders which betray her ignorance, she may
as well resign her scepter at once in shame and humiliation. No mistress
who does not know how to do wrork herself can ever be just to her help ; and
even when she is a thorough housekeeper, a turn in the kitchen for a day or
two will often be like a new revelation to her.

Above all, the utmost kindness should be shown, and the mistress of the
house should always be mistress of her temper. She should put herself in
the "girl's*' place, and apply the golden rule in all dealings with her. Give
unqualified praise when deserved, but never scold. If any thing is done im-
properly, take some proper time and have it done correctly, again and again
if necessary. Give domestics all the privileges possible, and when obliged
to deprive them of any customary indulgence, make it up soon in some
other way. Never to find fault at the time an error is committed, if in the
least irritated or annoyed, is an invaluable rule in the management of do-
rie^tics or children, and indeed in all the relations of life. A quiet talk
f.ter ell feeling has subsided, will do wonders toward reform, while a sharp
r.nd bitter rebuke would only provoke to further disobedience. It is espe-
cially important and right to respect religious and conscientious scruples, no
matter how light and misguided they may seem. To cherish what beliefs
she pleases is an inalienable right. The care for the comfort and attractive-
ness of the domestic's room is also a duty which every generous mistress will
cheerfully look after. The servant who is tucked away in a gloomy attic,
unfinished, uncarpeted, and uncurtained except by cobwebs, with the hardest
bed and the meanest bed-clothing in the house, can hardly be expected to be
neat and tidy in her personal habits. But, after all, it will be impossible to
secure and keep really good "girls" unless they can be won into sympathy
and attachment to the family, so that they will regard themselves as a part
of it, with a future identified with its fortunes. To do this, the mistress
must respect her maid as a sensitive woman like herself, and not class her
as a mere drudge of an inferior order of creation. She must recognize the
fact that character, and not station or wealth, make the lady, and that it is
possible for those who serve to respect themselves. She must let her domes-
tics see that she does not consider their work degrading, but honorable, and
that she does not for a moment expect them to regard it in any other light.
Above all, she must never show them, by word, look, or action, that she
14 looks down" on them because of their work. By the cultivation of such
amenities as these, the house may really be made a home for the domestic as,

HINTS TO THE EMPLOYED. 501

well as the family, and the mistress who has accomplished this may well
congratulate herself on having escaped the worst and most perplexing ills
of the life of the American housewife. In her efforts to bring about such a
result, she may confidently count on meeting many cases of incompetence,
stupidity, and even ingratitude, but the experiment itself is in the right di-
rection ; and if it fails of complete success, can not be wholly without good
results.

HINTS TO THE EMPLOYED.

Be neat in person and dress.

Keep your hands clean and hair tidy.

Do not waste time in gadding about and gossip.

Be quiet, polite and respectful in your manners.

Tell the truth always, but especially to children.

Do not spend your money foolishly in gewgaws of dress.

Always follow' your mistress' plan of work, or explain why you do not.

Keep your room neat and orderly, and make it as attractive as possible.

Do not waste any thing. To waste carelessly is almost as wrong as to
steal.

Never tell tales out of the family, or repeat in one what you have seen
in another.

Never break a promise to children, and do not frighten them with stories,
or help them to conceal wrong-doing.

Remember that there is nothing gained by slighting work. Doing every
thing as well as possible always saves labor in housekeeping.

Remember that the best and most faithful girls command the highest
wages, get the easiest and best places, and never are out of employment.

In engaging a new place, have a clear understanding as to wages, work,
and the evenings and time you are to have. It may save trouble afterwards.

Learn from books or from those who have had more experience, the best
way of doing work, and plan to do it, with as much system and few steps as
possible.

Don't change employers. There are trials in every place, and it is better
to put up with them, and make them as light as possible, than to change to
new ones.

If your mistress scolds and loses her temper, be sure and control yours. If
you feel that you are wronged, talk quietly and kindly after the storm has
blown over.

Instead of trying, as many do, to see how little you can do and get your
•wages, try to see how pleasant and useful you can be as a member of the
family. Work for its interests and happiness, lighten its burdens, be ready
to give help when it is needed, even if it is out of your own line of work,
and try to win the esteem and love of all by cheerfulness, kindness, truth«
fulness, and the practice every day of the golden rule.

Above all, do not think your work degrading. No work is more honor~
able. The happiness and health of the family depends on you, and no lady
<>r gentleman will "slight" you or "look down " on you because you work.
You need not be on the lookout for slights unless you are vain, or lazy, or
slovenly, or dishonest. Whoever looks down on you because you do honest
work conscientiously and well, is a fool, and not worth minding.

HINTS ABOUT MARKETING.

Very few housekeepers understand how to select meats wisely or how to
buy economically. Most trust the butcher, or buy at hap-hazard, with no
clear understanding of what they want, and no consideration at all for
economy; and yet a little knowledge of facts, with a moderate amount of
experience and observation, will enable any one to buy both intelligenfly
and economically. It is best, when possible, to buy for cash. Ready money
always commands the best in the market, at the lowest prices. It is also
better to buy of the most respectable regular dealers in the neighborhood,
than of transient and irresponsible parties. Apparent " bargains " frequently
turn out the worst possible investments. If a dealer imposes on you, drop
him at once. Meat should always be wiped with a dry, clean towel as soon
as it comes from the butcher's, and in loins the pipe which runs along the
bone should be removed, as it soon taints. Never buy bruised meat.

When found necessary to keep meat longer than was expected, sprinkle
pepper, either blacker red, over it. It can be washed off easily when ready
for cooking. Powdered charcoal is excellent to prevent meat from tainting.
Meat which has been kept on ice must be cooked immediately, but it is
much better to place meats, poultry, game, etc., by the side of, not on, ice,
as it is the cold air, not the ice, which arrests decay. All meats except
veal, are better when kept a few days in a cool place.

BUYING BEEF, select that which is of a clear cherry-red color after a fresh
cut has been for a few moments exposed to the air. The fat should be of a
light straw color, and the meat marbled throughout with fat. If the beef is
immature, the color of the lean part will be pale and dull, the bones small,
and the fat very white. High-colored, coarse-grained beef, with the fat a
deep yellow, should be rejected. In corn-fed beef the fat is yellowish, while
that fattened on grasses is whiter. In cow-beef the fat is also whiter than
in ox-beef. Inferior meat from old or ill-fed animals has a coarse, skinny
fat and a dark red lean. Ox-beef is the sweetest and most juicy, and the
most economical. When meat pressed by the finger rises up quickly, it is
prime, but if the dent disappears slowly, or remains, it is inferior in
quality. Any greenish tints about either fat or lean, or slipperiness of sur-
face, indicates that the meat has been kept so long that putrefaction has bo-
gun, and, consequently, is unfit for use, except by those persons who prefer
what is known as a "high flavor." Tastes differ as to the choice cuts,
and butchers cut meat differently. The tenderloin, which is the choicest
piece, and is sometimes removed by itself, lies under the short ribs and close
to the backbone, and is usually cut through with the porterhouse and sir-
loin stakes. Of these the porterhouse is generally preferred, the part near-
est the thin bone being the sweetest. If the tenderloin is wanted, it may b<?
secured by buying an edgebone steak, the remainder of which, after the
removal of the tenderloin, is equal to the sirloin. The small porterhouse
(502)

HINTS ABOUT MARKETING. 503

steaks are the most economical, but in large steaks, the coarse and tough
parts may be used for soup, or, after boiling, for hash, which, in spite of its
tiad repute, is really a very nice dish when well made. A round steak,
when the leg is not cut down too far, is sweet and juicy, the objection being
its toughness, to cancel which it may be chopped tine, seasoned, and made
into breakfast croquettes. There is no waste in it, and hence it is the most
economical to buy. The interior portion of the round is the tenderest and
best. Porterhouse is cheaper than sirloin, having less bone, Rump steak
and round, if well pounded to make them tender, have the best flavor. The
best beef for a la mode is the round; have the bone removed and trim
off all the gristle. For corned beef, the round is also the best. The roast-
ing pieces are the sirloin and the ribs, the latter being most economical at
the family table, the bones forming an excellent basis for soup, and the meat,
when toned and rolled up (which should be done by the butcher), and
roasted, being in good form for the carver, as it enables him to distribute
equally the upper part with the fatter and more skinny portions. A roast
served in this way, if cooked rare, may be cooked a second or even a third
time. The best beef roast is (for three) about two and a half or three
pounds of porterhouse. Two or three pounds is a great plenty for three.
There are roasts and other meats equally good in the fore-quarter of beef,
but the proportion of bone to meat is greater.

VEAL is best from calves not less than four nor more than six weeks old.
If younger it is unfit for food, and if older the mother cow does not furnish
enough food, and it is apt to fall away; besides, the change to grass diet
changes the character of the flesh, it becoming darker and less juicy. The
meat should be clear and firm, and the fat white. If dark and thin, with
tissues hanging loosely about the bone, it is not good. Veal will not keep so
long as an older meat, especially in hot or damp weather, and when going
the fat is soft and moist, the meat flabby and spotted, and inclined to be
porous like a sponge. The hind-quarter is the choicest joint. It is usually
divided into two parts, called the "loin" and the "leg." When the leg is
large, it is divided into two joints, and the thin end is called the '''kidney
end," and the other the "thick end." From the leg is cut the "fillet" anci
"veal cutlets." The "knuckle of veal" is the part left after the "fillets"
and " cutlets" are removed. Many prefer the "breast of veal " for roasting,
stewing, pies, etc. It may be boned so as to roll, or a large hole may be cut
in it to make room for the stuffing. The neck of veal is used for stewing,
fricassee, pies, etc. Veal chops are best for frying; cutlets are more apt to be
tough. Veal should be avoided in summer. Though veal and iamb contain
less nutrition, in proportion to their weight, than beef and mutton, they are
often preferred to these latter meats on account of the delicacy of their
texture and flavor.

SWEET-BREADS, if properly cooked, make one of the most delicate dishes
that can be put upon the table ; but some care must be taken in se-
lecting them, as there are two kinds, and it is only one kind that is very
good. That one is found in the throat of the calf, and when fresh and in
perfection it is plump, white and fat. The other, which does very well for
croquettes, or any dish where it may be chopped, lies below the diaphragm,
and is really the pancreas. However the sweet-breads may be cooked, they
should be always first soaked for three hours in cold water, which should be
two or three times changed; then they should be put into boiling water for
half an hour or longer, if that does not make them firm ; then they may be
dried in a towel, and pressed flat by putting them between two pans or
boards, with a pressing-iron or other weight on top.

MUTTON should be fat, aiid the fat clear, hard and white. Beware of buy-
ing mutton with flabby, lean and yellow fat. An abundance of fat is a
source of waste, but as the lean part of fat mutton is much more juicy and
tender than any other, it should be chosen. The longer mutton is hung
before being cooked, provided it does not become tainted, the better it is.

504 GAME AND POULTRY.

If a saddle or haunch of mutton is washed with vinegar every day, and
dried thoroughly after each washing, it will keep a good while. In warm
weather pepper and ground ginger rubbed over )t will keep off flies. The
leg has the least fat in proportion to weight, next is the shoulder. The least
proportion of bone is in the leg. After the butcher has cut off all lie can be
persuaded to remove, you will still have to trim it freely before broiling.
The lean of mutton is quite different from that of beef. While beef is a
bright carnation, mutton is a deep, dark red. The hind-quarter of mutton is
best for roasting. The ribs may be used for chops, and are the sweeter; but
the leg chops are the most economical, as there is much less bone, and no
hard meat, as on the ribs. For mutton roast, choose the shoulder, the sad-
dle, or the loin or haunch. The leg should be boiled. Small rib chops arc
best for broiling; those cut out from the leg are generally tough. Mutton
cutlets to bake are taken from the neck. Almost any part will do for broth.
As much of the fat should be removed as practicable ; then cut into small
pieces and simmered slowly until the meat falls to pieces. Drain off and
skim off any remaining fat, and thicken with rice or vermicelli. Mutton
is in season at any time, but is not so good in autumn.

TONGUE. — Beef's tongue, calf's tongue, lamb's and sheep's tongue, pig's
tongue, can all be procured of the butchers, and they are all prepared ii; the
same way. Calf's tongue is considered best, but it is usually sold with the
head; beeve's tongues are what is referred to generally when "tongue"
is spoken of. Lamb's tongues are very nice. In purchasing tongues, choose
those which are thick, firm, and have plenty of fat on the under side.

To SELECT HAMS. — The best hams, whether corned or cured and smoked,
are those from eight to fifteen pounds in weight, having a thin skin, solid fat,
and a small, short, tapering leg or shank. In selecting them, run a knife
along the bone on the fleshy side ; if it comes out clean the ham is good, but
if the knife is smeared it is spoiled. Hams may be steamed, being careful
to keep the water under the steamer boiling, and allow twenty minutes to
the pound. When done, brown slightly in the oven.

PORK. — Great care must be taken in selecting pork. If ill-fed or diseased,
no meat is more injurious to the health. The lean must be fine-grained, and
both fat and lean very white. The rind should be smooth and cool to the
touch. If clammy, be sure the pork is stale, and reject it. If the fat is full
of small kernels, it is an indication of disease. In good bacon the rind is
thin, the fat firm, and the lean tender. Rusty bacon has yellow streaks in it.
Fresh pork should seldom be eaten, and never except in the fall and winter.

LAMB is good at a year old, and more digestible than most immature
meats. "Spring Lamb" is prized because unseasonable. It is much in-
ferior to the best mutton. The meat should be light red and fat. If not too
warm weather, it ought to be kept a day or two before cooking, but it does
not keep well. It is stringy and indigestible if cooked top soona fter killing.
The fore-quarter of lamb, if not fresh, the large vein in the neck, wrhich
should be blue, will be greenish in color. If the hind-quarter is stale, the
kidney-fat will have a slight smell.

GAME AND POULTRY.

To preserve game and poultry in summer, draw as soon as possible after
they are killed, wash in several waters, have in readiness a kettle of boiling
water, plunge them in, drawing them up and down by the legs, so that the
water may pass freely through them ; do this for five minutes, drain, wipe
dry, and hang in a cold place;, when perfectly cold, rub the insides and
necks writh pepper ; prepared in this way, they will keep two days in warm
weather; when used wash thoroughly. Or wash well m soda-water, rinse in
clear water, place inside several pieces of charcoal, cover with a cloth, and
hang in a dark, cool place. The most delicate birds can be preserved in this

GAME AND POULTRY. 505

way. If game or poultry is at all strong, let it stand for several hours in
water with either soda or charcoal ; the latter will sweeten them when they
are apparently spoiled. English or French cooks, however, never wash poul-
try or game in dressing, unless there is something to wash off. With skill-
ful dressing, none is necessary on the score of cleanliness, and much washing
tends to impair the fine flavor, especially of game. In all game and poultry
the female is the choicer.

Sportsmen who wish to keep prairie-chickens, pheasants, or wild fowl in
very hot weather, or to ship long distances, should draw the bird as soon as
killed, force down the throat two or three whole peppers, tying a string
around the throat above them, sprinkle inside a little powdered charcoal,
and fill the cavity of the body with very dry grass. Avoid green or wet
grass, which "heats" and hastens decay. If birds are to be shipped without
drawing, force a piece of charcoal into the vent, and tie a string closely
around the neck, so as to exclude all air, and make a loop in string to hang
up by. Prepared in this way, they will bear shipment for a long distance.

DCCKS. — Young ducks feel tender under the wings, and the web of the
foot is transparent; those with thick, hard breasts are best. Tame ducks
have yellow legs; wild ducks, reddish ones.

G.EESE. — in young geese, the bills and feet are yellow and supple, and the
skin may be easily broken ; the breast is plump, and the fat white ; an old
goose has red and hairy legs, and is unfit for the table.

WILD DUCKS, if fishy and the flavor is disliked, should be scalded for a
few minutes in salt and water before roasting. If the flavor is very strong,
the duck may be skinned, as the oil in the skin is the objectionable part.
After skinning, spread with butter, and thickly dredge with flour, before
putting in a very quick oven.

GAME. — In pheasants and quails, yellow legs and dark bills are signs of a
young bird. They are in season in autumn. Pigeons should be fresh, fat
and tender, and the feet pliant and smooth. In prairie-chickens, when fresh,
the eyes are full and round, not sunken ; and, if young, the breast-bone is
soft and yields to pressure. The latter test also applies to all fowls and game
birds. Plover, woodcock, snipe, etc., may be chosen by the same rules.

TURKEYS are in season in fall and winter, but deteriorate in the spring.
Old turkeys have long hairs, and the flesh is purplish when it shows under
the skin on legs and back; when good, they are wrhite, plump, with full
breast and smooth, black legs; and, if male, soft, loose spurs. The eyes
are bright and full, and the feet are supple, when fresh._ The absence of
these signs denotes age and staleness. Hen turkeys are inferior in flavor,
but are smaller, fatter and plumper. Full-grown turkeys are best for bon-
ing or boiling, as the flesh does not tear in dressing.

CHICKENS, when fresh, are known by full, bright eyes, pliable feet, and
soft, moist skin. Young fowls have a tender skin, smooth legs and comb,
and the best have yellow legs. In old fowls, the legs are rough and hard.
The top of the breast-bone of a young fowl is soft, and may be easily bent
with the fingers ; and the feet and neck are large in proportion to the body.
The best fowls are fat, plump, with skin nearly white, and the grain of
the flesh"fine. Old fowls have long, thin necks and feet, and the flesh on
the legs and back has a purplish shade. Fowls are always in season.

VENISON. — The choice of venison should be regulated by the fat, which,
when the venison is young, should be thick, clear and close, while the meat
is a reddish brown. As it always begins to taint first near the haunches,
run a knife into that part; if tainted, a rank smell and a greenish appear-
ance will be perceptible. It may be kept a long time, however, with careful

506 FISH.

management and watching, by the following process: Wash it well in milk
anA water, and dry it perfectly with a cloth until there is not the least damp
remaining; then dust ground pepper over every }>art. This is a good pre-
servative against the fly. The flesh of a female deer, abou.t four years old,
is the sweetest and best of venison.

FISH.

When fresh, the eyes of fish are full and bright, and the gills a fine clear
red, the body stiff and the smell not unpleasant. Mackerel must be lately
caught, or it is very indifferent fish, and the flavor and excellence of salmon
depends entirely on its freshness. Lobsters, when freshly caught, have some
muscular action in their claws which may be excited by pressing the eyes.
The heaviest lobsters are the best. The male is thought to have the highest
flavor, the flesh is firmer, and the shell has a brighter red, and is considered
best during the Fall and Spring ; it may be readily distinguished from the
female, as the tail is narrower, and the two uppermost fins, within the tail,
are stiff and hard; those of the female are soft, and the tail broader. The
latter are prepared for sauces on account of their coral, and are preferred
during the summer, especially in June and July. The head is used in
garnishing, by twisting it off after the lobster has been boiled and become
cold. Lobsters ranging from four pounds are most delicate. If crabs are
fresh, the ej^es are bright, the joints of the legs are stiff, and the inside
has an agreeable smell. The heaviest are the best, the light ones being
watery. Scallops are not much used; when fresh, the shell closes tight;
hard-shell clams are also closed tight wrhen fresh. Soft-shell clams are good
only in cold weather, and should be fresh. Oysters, if alive and healthy,
close tight upon the knife. They are good from September to May.

In fresh-water fish, the same signs of freshness are good tests. Of course,
it is impossible to name all the excellent varieties, as they differ with the
locality. In the South is the shad, the sheep's-head, the golden mullet and
the Spanish mackerel , in the North-west the luscious brook trout, and the
wonderful and choice tribes that people the inland lakes. Among the best
of the fresh-water fish, sold generally in the markets of the interior, are the
Lake Superior trout and wThite fish, and, coming from cold waters, they keep
best of all fresh-water fish ; the latter is the best, most delicate, and has fewer
bones, greatly resembling shad. The wall-eyed pike, bass and pickerel of
the inland lakes are also excellent fish, and are shipped, packed in ice,,
reaching market as fresh as when caught, and are sold at moderate prices.
California salmon is also shipped in the same way, and is sold fresh in ail
cities, with fresh cod and other choice varieties from the Atlantic coast, but
the long distance which they must be transported makes the price high.
The cat-fish is the staple Mississippi Eiver fish, and is cooked in various
ways. Lake Superior trout are the best fresh fish for baking. All fish
which have been packed in ice should be cooked immediately after re-
moval, as they soon grow soft and lose their flavor. Stale fish must never
\>e eaten. Fresh fish should be scaled and cleaned properly on a dry table,
and not in a pan of water. As little water should be used as is compatible

VEGETABLES. 507

with perfect cleanliness. When dressed, place near ice until needed, then
remove and cook immediately. If frozen when brought from market, thaw
in ice-cold water. Fresh cod, whiting, haddock, and shad are better for
being salted the night before cooking them, and the muddy smell and taste
of fresh-water fish is removed by soaking, after cleaning, in strong salt and
water.

Eels must be dressed as soon as possible, or they lose their sweetness; cut
off the head, skin them, cut them open, and scrape them free from every
string. They are good except in the hottest summer months, the fat ones
being best. A fine codfish is thick at the back of the neck, and is best in
cold weather. In sturgeon, the fish should be white, the veins blue, the
grain even and the skin tender.

The best salt mackerel for general use are "English mess," but "bloaters"
are considered nicer. In selecting always choose those which are thick on
the belly and fat ; poor mackerel are always dry. The salt California sal-
mon are excellent, those of a dark ric,h yellow being best. To freshen, place
with scale side up. Salmon boiled and served with egg sauce or butter
dressing is nice. No. 1 white fish is also a favorite salt fish, and will be
found in all markets.

A good deal of sturgeon is put up and sold for smoked halibut. The
skin of halibut should be white ; if dark it is more likely to be sturgeon.
Smoked salmon should be firm and dry. Smoked white fish and trout are
very nice, the former being a favorite in whatever way dressed. Select
good firm whole fish. White fish is very nice broiled. Each of the above
is better than herring.

VEGETABLES.

All vegetables snap crisply when fresh ; if they bend and present a wilted
appearance, they are stale. If wilted, they can be partly restored by being
sprinkled with water, and laid in a cool, dark place.

Potatoes are good with all meats. With poultry they are best mashed.
Sweet potatoes are most appropriate to roasts, as are onions, winter squash,
and asparagus.

Carrots, parsnips, turnips, greens, and cabbage are eaten with boiled meat,
and corn, beets, pease, and beans are appropriate to either boiled or roasted
meat. Mashed turnip is good with roasted pork and with boiled meats.

Tomatoes are good with every kind of meat, but especially so with roasts j
apple sauce with roast pork, and cranberry sauce with beef, fowls, veal and
ham.

Currant jelly is most appropriate with roast mutton and venison.

Pickles are good with all roast meats, and capers or nasturtiums with
boiled lamb or mutton.

TURNIPS are not nutritious, being ninety per cent, water, but an excellent
food for those who are disposed to eat too much, as they correct constipation.

TOMATOES are generally regarded as wholesome. The medium-sized
smooth ones are best.

CAULIFLOWERS are best when large, solid and creamy. When stale the
leaves are wilted and show dark spots.

508 GROCERIES.

•

CELERY stalks should be white, solid and clean. Celery begins in August,
but it is better and sweeter after frost.

EGG-PLANT should be firm but not ripe. The large purple oval-shaped
kind, is best.

MUSHROOMS are dangerous things for the inexperienced to buy, and should
be let alone.

PEASE should be bought in pods and should feel cool and dry. If pods are
rusty or spotted, they are too old to be good.

POTATOES. — Select tho.se of medium size, smooth, with small eyes. To test,
cut off a piece of the large end ; if spotted, they are unsound. In the spring,
when potatoes are beginning to sprout, place a basket of them in a tub, pour
boiling water over them ; in a moment or two take out and place in sun to
dry (on the grass is a good place), and then return to cellar. If they have
sprouted too much it is best to first rub them off.

BERRIES. — Morning is the best time to eat fruit, and fresh fruit is then in
the best condition to be eaten. When berries of any kind can be got fresh
with the morning dew, fill the finest glass dish, adding a few fresh leaves, for
a center-piece, on the breakfast table. Serve in saucers accompanied with
fine white sugar (pulverized is the best and most economical for all purposes)
and fresh cream if you have it, but never substitute skim milk. The berries
will be very nice with only sugar, -There is a vast difference between fruit
with cream and fruit with milk. Cream is easily digested and slow to sour,
while just the contrary is true of milk after the cream has been removed.
Yet we have known people to live after eating strawberries aud buttermilk,
and we have also known people to die after eating hot apple dumplings and
cold milk. If you happen to be the fortunate possessor of a berry patch,
let the children go out before breakfast and pick and eat. Properly" trained
children will not abuse this privilege.

GROCERIES.

SAGO. — The small white sago, called " pearl," is best.

RAISINS should be bought in small quantities ; small boxes are best.

RICE. — The Southern rice cooks much quicker, and is nicer than the
Indian rice,

MACARONI. — Good macaroni is of a yellowish color, does not break in cook-
ing and yields four times its bulk.

CHEESE, which feels soft between the fingers, is richest and best, and should
be kept in a box in a cool dry place.

CORN MEAL does not keep well and should be bought in small quantities.
South the white meal is used, and North the yellow is the favorite. Corn
is a heat producer and is a useful winter diet.

VINEGAR, which is made of wine or cider, is the best. Buy a keg, or half
barrel of it. and set it in the cellar, and then keep a supply for the casters
in a junk bottle in the kitchen. If too strong, vinegar will "eat" pickles.

HARD SOAP should be bought in large quantity, and laid to harden in bars
piled on each other. Hard soap is more economical than soft, as it is not so
easily wasted.

SPICES AND PEPPER should be ground fine, and put in large-mouthed glass
bottles, or kept in tin cans, in a dry place. Avoid bright red peppers, spices,
and sauces.

STARCH may also be bought in large quantities at a considerable discount
from the retail price, which, in a large family, makes a difference in the
yearly expenses. The best starch is the most economical.

BUCKWHEAT MEAL, RICE AND HOMINY should be purchased in small quan-
tities, and kept in covered kegs or tubs. Several of these articles are in-
fested with black insects, and an examination should be occasionally mads
for them.

LARD. — The best lard is made from leaf fat which adheres to the ribs and
belly of the hog. This is known as leaf lard. Most lard is, however, made

GROCERIES. 509

of both leaf fat and meat fat, the latter cut into small pieces and rendered.
Good lard should be white, solid, and without any disagreeable smell.

EGGS. — To determine the exact age of eggs, dissolve about four ounces of
common salt in a quart of pure water and then immerse the egg. If it be
only a day or so old, it will sink to the bottom of the vessel, but if it be
three days old it will float in the liquid; if more than five it comes to the
surface, and rises above in proportion to its increased age.

SALT must be kept in the dryest place that can be found. The best for
table use is put up in boxes, but if a quantity be purchased, it should be
stored in a glass jar, and closely covered. When it becomes damp in the
salt-stands, it should be set by the fire to dry, and afterwards reduced to fine
powder again.

COFFEE AND TEA can be bought with advantage in considerable quantities.
Coffee improves by age if kept in a dry place, as it loses its rank smell and
taste. Several cents a pound may be saved by buying a bag of coffee or half
chest of tea. Tea loses its flavor if put up in paper, and should be kept in
glass or tin, shut tight. Coffee should be kept by itself, as its odor affects
other articles.

ARROWROOT, TAPIOCA SAGO, PEARL-BARLEY, AMERICAN ISINGLESS, MACA-
RONI, VERMICELLI, AND OAT-MEAL, are all articles which help to make an
agreeable variety, and it is just as cheap to keep a small quantity of each as
it is to buy a large quantity of two or three articles. Eight or ten pounds
each of these articles of food can be kept in covered jars or covered wooden
boxes, and then they are always at hand when wanted. All of them are
very healthful food, and help to form many delightful dishes for desserts.

SUGARS. — Buy sugars for various purposes as follows :

For baked custard, mince pie, squash pie, fruit cake, gingerbread, most
Indian puddings, use brown sugar.

For all light-colored cakes, icing, floating island, blanc-mange, meringues,
whips, use powdered sugar.

For pudding sauce, use powdered or brown sugar.

For sweetmeats, jelly, and raspberry vinegar, use granulated sugar.

FLOUR should be bought in small quantities, and the best is cheapest. The
test of quality is given under bread. Flour is peculiarly sensitive to at-
mospheric influence, hence it should never be stored in a room with sour
liquids nor where onions or fish are kept, nor any article that taints the air
of the room in which it is stored. Any smell perceptible to the sense wTill
be absorbed by flour. Avoid damp cellars or lofts where a free circulation
of air can not be obtained. Keep in a cool, dry, airy room, and not ex-
posed to a freezing temperature nor to intense summer or to artificial heat
for any length of time above 70 to 72 degrees Fahrenheit. It should not
come in contact with grain or other substances which are liable to heat.
Fiour should be sifted and the particles thoroughly disintegrated, and then
warmed before baking.

DRESSING POULTRY FOR MARKET. — Secure plump, well fattened fowls.
Do not feed for at least 24 hours before killing. Open the veins of the neck
and bleed freely— this is the best mode of killing. Scald enough to make the
feathers come off easily, picking both feathers and pin feathers off nicely. Be
careful not to bruise or break the skin in any way, because it injures the
sale. Leave all the entrails in, and head and feet' on. Immediately after
they are dressed, dip once in boiling hot water, letting them remain in
about ten seconds ; then dip into ice-cold water, allowing them to remain in
the same length of time, then hang in a cool place where they will dry be-
fore packing. Ducks should lie treated same as fowls or chickens. Pack in
boxes or barrels in nice, clean rye or oat straw. Boxes holding from 100 Ibs.
to 200 Ibs. are the most desirable style of packages. Pack with breasts down,
using straw between each layer.

Be sure to pack solid, so they will not bruise on the way. Poultry pre-
pared in this way will meet with a ready sale, while poorly dressed, sweaty

510 FUEL.

(caused by being packed while warm) and bruised lots will not sell at any
time. Large, fat, dry picked turkeys and chickens sell well. They should
be picked at once after killing, and hung up until the animal heat is entirely
out before packing. Remember, it is the appearance of goods that sells them.
Nice, large, fat, plump turkeys, chickens, ducks, or geese, always bring out-
side prices.

TJie best time to ship. — Any time after the tenth of November, so as to
reach market by Wednesday or Thursday of each week. If sent for the
holidays, they should arrive at least three days before Thanksgiving, Christ-
mas or New Year's. Keep the largest turkeys for New Year's. Geese sell
best at Christmas.

FUEL.

WOOD. — A table showing the comparative value of various woods is given
with the table of weights and measures. That cut from the body of a mature
tree is best.

SOFT COAL. — The objection to soft coal is the dust that arises from it, and
the unpleasant smell of the gases of combustion. There is a great difference
in the quality of soft coals from different mines, and it will be easy to learn
the best varieties in the local market.

t HARD COAL. — Bad coal has flat, dull pieces in it which remain hard, heavy
and whitish when burned, called " bone." If in a scuttle full of coal weigh-
ing twenty-five pounds, a half pound of these white pieces are found, the coal
is not good. Coal is pronounced good if it breaks at right angles firmly and
with a bright fracture. If it shatters or is full of dull pieces, it is poor in
quality. There is a vast difference in hard coal, a difference which few un-
derstand.

CARVING.

It Is no trifling accomplishment to carve well, and both ladies and gentle-
men ought to so far make carving a study that they may be able to perform
the task with sufficient skill at least to prevent remark. There are no real
difficulties in the way of mastering the accomplishment; knowledge simply
is required. All displays of exertion are in bad taste, because they indicate
a want of ability on the part of the carver, or are a strong indication of the
toughness of the roast or the age of the bird. A good knife of moderate size
and great sharpness is a necessity. Fowls are easily carved, and in roasts
such as loins, breasts, fore-quarters, etc., the butcher should always have
instructions to separate the joints. The platter should be placed so near to
the carver that he has full control over it; if far off nothing can prevent an
ungraceful appearance. In carving a turkey, place the head to the right, cut
off the wing nearest you first, then the leg and second joint; then slice the
breast until a rounded, ivory -shaped piece appears; insert the knife between
that and the bone and separate them ; this part is the nicest bit of the breast;
next comes the "merry-thought." After this, turn over the bird a little,
and just below the breast you will find the "oyster," which you can separate
as you did the inner breast. The side bone lies beside the rump, and the
desired morsel can be taken out without separating the whole bone. Pro-
ceed in the same way upon the other side. The fork need not be removed
during the whole process. An experienced carver will dissect a fowl as
easily as you can break an egg or cut a potato. He retains his seat, manages
his hands and elbows artistically, and is perfectly at his ease. There is no
difficulty in the matter; it only requires knowledge and practice, and these
should be taught in the family, each child taking his turn. Chickens and
partridges are carved in the same way. TThe trail of a woodcock on toast is
the choicest bit of the bird; also the thigh of a partridge.

A fillet of veal is cut in thin, smooth slices off the top, and portions of the
stuffing and fat are served to each. In cutting a breast of veal, separate the
breast and brisket, and then cut them up.

SIRLOIN OF BEEF. — In carving
beef, mutton, lamb, and veal, thin,
smooth, and neat slices are desira-
ble— cut across the grain, taking care
to pass the knife through to the
bones of the meat. There are two
modes of helping a sirloin of beef;
either by carving long, thin slices
from 3 to 4, and helping it with a
bit of the fat underneath the ribs,
or by cutting thicker slices, from

SHOULDER OF MUTTON. — A shoulder
of mutton should be cut down to the
bone, in the direction of the line 1,
and then thin slices of lean taken from,
each side. The best fat is found at 2,
and should be cut in thin slices in that
direction. Several tempting slices can
be cut on either side of the line 3, and
there are nice bits on the under side
near the flap.

C511)

1 to 2, through the tenderloin.

512

CAfiVIXG.

HAM. — A ham may be carved in
three ways: First, by cutting long,
delicate slices, through the thick fat
from 1 to 2, down to the bone ; sec-
ondly, by running the point of the
knife in the circle in the middle,
and cutting thin circular slices, thus
keeping the ham moist; and last,
and most economically, by begin-
71 ing at the knuckle, 4-5, and slicing
upward.

LEG OF MUTTON. — In carving a
U'g of mutton the best slices are ob-
tained from the center, by cutting
irom 1 to 2; and some very good
cuts are found on the broad end
from 5 to 6. Some epicures prefer
slices nearer the knuckle, but they
are dry. The cramp-bone is a deli-
cacy, and is obtained by cutting _
down to the bone at 4, and running

the knife under it in a semicircular direction to 3. The fat so esteemed by
many lies on the ridge 5. By turning over the meat some excellent slices
are found, and can be cut lengthwise.

TONGUE. — A tongue should be
carved as "thin as a wafer ; " its deli-
cacy depending in a great degree
upou that. A well-cut tongue tempts
the most fastidious ; and this applies,
in fact, to all kinds of roast and
boiled meats. A chunk of beef we
turn from with disgust — an artistic
slice we enjoy. The center slices of
the tongue are considered the best,
and should be cut across at the line 1,
with a portion of the fat which is at
should be asked.

HAUNCH OF VENISON. — A haunch
of venison should be cut across to
the bone on the line 1-3-2, then turn
the dish a little, and put the point
of the knife at 3, and cut down as
deep as possible in the direction of
8-4, and continue to cut slices on the

and the slices taken from each side,
its root, if it is liked. The question

A loin of veal or a loin of mutton

right and left of the line. The fat-
test parts are found between 4 and 2.
should be jointed by the butcher before it is cooked, and the carver easily
cuts through the ribs. He should serve a portion of the kidney and the fat
on each plate.

In serving fish, some practice is needful, for lightness of touch and dex-
terity of management are necessary to prevent the flakes from breaking. In
serving mackerel, shad, etc., a part of the roe should be placed on each plate.
The fins of the turbot are the most sought for; the fish is placed underpart
uppermost on the platter, as there lies the primest part. In carving salmon,
a portion of the back and belly should be served to each person. The choicest
morsels are next to the head, the thin part comes next, and the tail is the
least esteemed. The flavor of the fish nearest the bone is not equal to that
on the upper part.

HOW TO CUT AND CURE MEATS.

It is often economical for a family to buy beef by the quarter, and
smaller animals whole, especially when wanted for winter use, and every
housekeeper ought to know how to cut up meats and to understand the

uses and relative value of the pieces. It
is not difficult to cut up beef, and is very
easy to reduce any of the smaller animals
to convenient proportions for domestic use ;
and in order to make the subject clear
we present the accompanying engravings,
the first of which represents the half of a
beef, including, of course, the hind and
fore-quarters. The letters indicate the
direction in which the cuts should be
made, beginning in the order of the al-
phabet, cutting first from A to B, then
C to D, etc. In the fore-quarter cut from
A to B, from B to C, from D to E, etc.
For cutting, use a sharp, long, and pointed
knife, and a saw of the best steel, sharp,
and set for butcher's use. The beef should
be laid on a bench or table with the inner
side up. In hind quarter 1 represents the
"rump," which is best corned; 2, "round,'*
the under part of which makes steaks, the
outside good corning pieces, or the whole
may be used for dried beef; 3, "shank'*
for soups; 4, "rump steaks;" 5, "veiny-
piece" for dried beef or corning; 6, sirloin,
the best steak ; 7, flank for corning or
stews; 8, porterhouse, the upper part of
which is equal to sirloin. Cut in this
way a part of the tenderloin, the choicest
bit of the beef, lies in the sirloin, and
a smaller part in the upper part of the
porterhouse steak. In the fore-quarter 1 is the "rib piece" for boiling or
corning; 2, the "plate" piece for corning; 3, the "fore-shank" for soup;
5, the "rib roast," first cut; 6, "rib roast," best cut, and the best roast in
the beef; 7, "chuck rib roast," commonly used for "pot roast;" 8, neck
piece, for corning or pie meat; 9, best cut for corn beef.

(513)

514

HOW TO CUT AND CURE MEATS.

VEAL.

A — Loin, best end, for roasting.

B — Loin, chump end, for roasting.

C — Fillet, for baking or roasting.

D — Knuckle, for ste \ving.

E — Fore-knuckle, for stewing.

F — Neck, best end, for roasting.

G — Neck, scrag end, for stewing.

H — Blade bone.

I — Breast, for stewing.

K — Brisket, for stewing.

PORK.

A — Back, lean part for roast.
B — Loin, for roast.
C — Bacon, to be cured.
D — Shoulder, to be cured.
E — Ham, to be cured.

MUTTON.

A — Leg, for boiling piece.

B — Loin, for roast.

C — Rump piece, for roast.

D — Chops, frying or broiling.

E — Fore-shoulder for boiling.

F — Neck, for stewing or roasting.

G — Brisket, for stewing.

SPICED CORNED BEEF. — To ten pounds beef, take two cups salt, two cupa
molasses, two table-spoons saltpeter, one table-spoon ground pepper, one ta-
ble-spoon cloves ; rub well into the beef, turn every day, and rub the mixture
in ; will be ready for use in ten days.

To KEEP HAMS AFTER CURING.— Cut hams in slices suitable for cooking,
trim off the rind, and pack as compactly as possible in a stone jar; over the
top pour melted lard, so as to completely exclude the air. When ham is
wanted for use, scrape off the lard, remove a layer of meat, and tilir/ii/ft be
particular to melt the lard and return it immediately to the jar. It will keep
through the season.

A NEW WAY TO SMOKE HAMS. — Smoke the barrel, in which the hams are
to be pickled, by inverting it over a kettle containing a slow fire of hard
wood, for eight days (keeping water on the head to prevent shrinking); in
this barrel pack the hams, and pour over them, after it has cooled, a brine
made in the proportion of four gallons of water, eight pounds of salt, five
pints of molasses, and four ounces saltpetre, boiled and skimmed in the

HOW TO CUT A3D CURE MEATS. 515

usual manner. They will be cured in eight or nine days, and they may be
kept in the pickle for a year without damage.

To KEEP LARD FROM MOLDING. — Use a tub that has had no tainted lard
or meat in it; scour it out thoroughly with two quarts of wheat bran to four
of boiling water, but use no lye or soap. Fry the lard until the scraps are
brown, but not scorched or burned ; remove from the fire, cool until it can
be handled, and strain into the prepared tub; when cold, set it away in the
cellar. Lard dipped off as fast as it melts will look very white, but will not
keep through the summer. No salt should be added, as it induces moisture
and invites mold.

To KEEP MEAT FRESH IN HOT WEATHER. — For a five-pound piece of meat
take a three-gallon stone crock; have some pans of skimmed milk that is
turning sour, just getting thick; put some of the milk in the crock; then
put in the meat ; then put in milk till it covers the meat ; now turn an
earthen dish or plate bottom-up on the meat to hold it down ; fill the crock
with the milk ; tie a cloth over the top, and set in a cool place ; it will keep
five or six days in the hottest weather. When wanted for use, wash thor-
oughly in water, and cook in any manner desired.

To KEEP HAMS. — For one hundred pounds of meat, take eight pounds of
salt, two ounces saltpetre, and four gallons water; put hams in this pickle
in the fall, keeping them well under the brine ; in April, take out, drain three
or four days, slice as for cooking, fry nearly as much as for table, pack in
stone jars, pressing down the slices as fast as they are laid in the jars; when
full, put on a weight, and when entirely cold cover with the fat fried out.
Prepared in this way, they retain the ham flavor without being smoked. The
gravy left from frying will be found very useful in cooking.

To CURE HAMS. — In the fall, about the first of November, people in the
country generally kill a good-sized pig, to last until "butchering time." To
cure the hams of such, first rub well^ especially around the bone on fleshy
side, with one-half of the salt, sugar, cayenne and saltpetre, well pulverized
(same proportions as for corned-beef ), adding a teaspoon of allspice to each
ham; put a layer of salt in bottom of cask, and pack in hams as closely as
possible; let stand three or four days, then make a brine of the other half
of salt, etc., and pour over meat, putting a good weight on top; when it has
lain three or four weeks it is ready for use.

To CURE AND DRY BEEF TONGUES. — For one dozen tongues make a brine
of a gallon and a half of water (or enough to cover them well), two pints good
salt, one of molasses, or one pound brown sugar, and four red peppers; bring
to a boil, skin, and set to cool. Pack the tongues in a large jar, and when
the brine is entirely cold, pour it over them, put on a weight, let remain
ten or twelve days, take out, drain, and hang to smoke about two days, then
dry moderately, and put away in a flour sack in a dry place. When wanted
for use, boil six or eight hours in a pot filled with water, adding more when
necessary so as to keep well covered all the time until done; when done,
take out and set away to cool, but do not skin till needed for the table.

SAUSAGE. — For ten pounds meat take five tablespoons sage, four of salt
and two of pepper. Some add one tablespoon ginger, and some a little
summer savory. When nicely minced, pack in jars, and treat precisely as in
preceding recipe — "To Keep Hams." If kept in a cool place, and care
taken to replace the lard, there is no difficulty in keeping sausage perfectly
fresh almost any length of time. Some persons partially cook meat before
packing, but this is not necessary. Fresh meat may be kept nicely in the
same way, being first seasoned with salt and pepper.

Or, one pound salt, one-half pint of sage and three and one-half ounces
pepper, scattered over forty pounds of meat before grinding.

BEEF-STEAK FOR WINTER ITSE. — Cut the steak large, and the usual thick-
ness; have ready a mixture made of salt, sugar and finely powdered salt-
petre, mixed in the same proportion as for corning beef; sprinkle the bottom
of a large jar with salt, lay in a piece of steak, and sprinkle over it some of

516 HOW TO CUT AXD CURE MEATS.

the mixture, as much or a little more than you would use to season in cook-
ing, then put in another slice, sprinkle, and so on till jar is filled, with a
sprinkle of the mixture on top; over all, put a plate, with a weight on it,
and set in a cool, airy place, where it will not free/e. This needs no brine,
as it makes a brine of its own. Twenty-five or thirty pounds may be kept
perfectly sweet in this way. Take out to use as wanted, and broil or fry as
usual.

VIRGINIA Svrs \<;K MEAT. — Pick the sausage meat to get out all the pieces
of bones and strings; wash it in lukewarm water, and lay on a table to
drain ; let it stand all night. Take off some of the fat from the backbone to
mix with the lean. If you use "leaf fat" when you fry the sausage, it will
melt away to gravy and leave a little knot of lean, hard and dry, floating in
a sea of melted grease. The fat must be taken off before the chines are
salted, and washed, skinned and put to drain with the lean. Next day, choj>
it fine, picking out all the strings. When fine enough, season it with salt,
sage, black and red pepper, to taste. Pack it in a close vessel. If you wish
to stuff them, have some nicely-cleaned chitterlings kept in salt and water
ten days or a fortnight. Stuff, hang on sticks and dry. A little smoke im-
proves them ; too much makes them bitter.

To SALT PORK. — Allow the meat to stand until the animal heat is entirely
out of it; cut the sides into strips crosswise; cover the bottom of a barrel
with salt, and pack in the pork closely edgewise, with rind next the barrel:
cover each layer with salt, and proceed in like manner until all has been put
in. Make a strong brine sufficient to cover the pork (soft water is best, and
there is no danger of getting it too salt), boil, skim and pour into the barrel
while boiling hot. Have a board cut out round, a little smaller than the bar-
rel, put over the pork, and on it place a weight heavy enough to keep it
always under the brine. If at any time the brine froths or looks red*, it
must be turned off, scalded and returned while hot. Never put cold brine on
old pork, unless you wish to lose it. In salting down a new supply of pork,
boil down the old brine, remove the scum, and then pour it over the pork as
directed above.

TRYING LARD. — Cut the fat into small pieces, put into kettle, and pour in
enough water to cover the bottom ; boil gently until the " scraps" settle, or
until the water has all evaporated, stirring often to prevent burning. Take
off, strain into stone jars, and set in a cool place. The quality of the lard is
improved by sprinkling over and slowly stirring in one tablespoon of soda to
every five gallons of lard, just before removing from the fire. After adding
soda, the kettle must be removed from the stove, and watched closely, and
stirred constantly, as it foams rapidly, and is very likely to run over, and,
if 01 stove, is likely to take fire. The leaf should be tried by itself for the
nicest cooking. That from the smaller intestines, and the flabby pieces, not
fit for salting, should be thrown into lukewarm water and allowed to stand
for twenty-four hours, and then should be tried by itself, and the lard set
away where it will freeze, and, by spring, the strong taste will be gone. A
tea-cup of water prevents burning while trying.

How TO CUT UP PORK. — Split through the spine, cut off each half of head
behind the ear, remove the pieces in front of the shoulder, for sausage.
Take out leaf which lies around kindeys, for lard; cut out the lean meat, ribs,
etc.. then the ham and shoulder, and remove the loose pieces directly in
front of the ham, for lard. Cut off a narrow strip of the belly, for sausage;
and cut up the remainder, which is clear pork, into five or six strips of
about equal width, for salting down. Smoke the jowl with hams, and use
the upper part of the head for boiling, or baking, or head-cheese.

Scorch the feet over the fire until the hoofs remove easily, scrape clean,
place in hot water a few minutes, wash and scrape thoroughly, and they are
ready for cooking.

All the flabby pieces should be tried up for lard. Remove all fat from in-
testines, saving* that which does not easily come off the larger intestines for

. HOW TO CUT ASD CURE MEATS. 517

soap-grease. The liver, heart, sweet-breads and kidneys are all used for boil-
ing or frying, and the smaller intestines are sometimes used for sausage cases.

THE DEsi'ARD RED ROUND. — A round of beef weighing twenty-five pounds,
one ounce of cloves, three ounces of saltpetre, three ounces of coarse sugar,
half an ounce of allspice, six ounces of common salt, one nutmeg. The
beef should hang two or thee days ; then take out the bone, rub the spicks
and salt thoroughly together, and rub them well into the beef on both sides;
cover the beef, turn and rub it every day for from two to three weeks.
When you wish to use it, dip it in cold water to remove the loose spice ; .bind
it closely several times around the sides with a long strip of cotton cloth two
inches wide; put it in a pan with half a pint of water in the bottom to pre-
vent burning; cover the top of the meat with shred suet, and cover the pan
with a crust half an inch thick, made of water and Graham or other flour,
seeing that it adheres to the edge of the pan. Lay a brown paper over the
crust; bake it slowly for five or six hours. The gravy, of which there will
be a large quantity, may be used in soup, in beef-pie, or in hash. The place
from which the bone was taken may be rubbed with fine chopped parsley,
and sweet herbs may be laid between the skin and the meat.

To CLEAN BEEF TRIPE. — Empty the paunch, rinse it thoroughly in cold
water, being careful not to let any of the contents get on the outside.
Make strong cleansed water or white lye, let it heat a little, too warm to
hold the hands in, pour it over the tripe in a tub, let it stand two or three
hours, then tack it up against a board, and with a knife scrape downwards,
taking off the inner skin, or rinse it clean in cold water; sprinkle lime over,
put in a tub, coyer with warm water, and let it stand two or three hours,
then scrape it with a knife ; if the dark does not all come off easily, sprinkle
more lime on, and let it lie for an hour longer, then scrape again, and rinse
in cold water until clean. Place it in water enough to cover with a large
handful of salt, let it remain in the salt water three days and nights, chang-
ing it each day, then take it out, cut in pieces about six inches wide and
twelve long, lay in buttermilk for a few hours to whiten ; then rinse it clean
in cold water, and boil until tender; it will take from four to ten hours, as
it should be done so that it can be mashed with the fingers. After thus pre-
pared it can he cooked as preferred.

To CURE HAMS AND BACON. — When killed and cool cut up, and begin im-
mediately to salt them. Rub the outside of each ham with a teaspoon of
powdered saltpetre, and the inside with a teaspoon of cayenne pepper. Hav-
ing mixed together two pounds of brown sugar and salt, mixed in the propor-
tion of one pound and a half of sugar to a pint of salt, rub the pork well
with it. This quantity of sugar and salt will be sufficient for fifty pounds
of meat. Have ready some large tubs, the bottom sprinkled with salt, and
lay the meat in the tubs with the skin downward. Put plenty of salt be-
tween each layer of meat. After it has lain eight days, take it out and wipe
off the salt, and wash the tubs. Make a pickle of soft water, equal quanti-
ties of salt and molasses and a little saltpetre; allowing rive ounces of saltpetre
to two quarts of molasses and two quarts of sa.lt, which is the proportion for
fifty pounds of meat. The pickle must lie strong enough to bear up an egg.
Boil and skim it, and, when it is cold, pour it over the meat, which must be
turned frequently and basted with the pickle. The hams should remain in
the pickle at least four weeks; the bacon three weeks. They should then
be taken out and smoked. Having washed off the pickle, before you smoke
the meat, bury it while wet in a tub of bran. This will form a crust over it,
and prevent evaporation of the juices. Let the smoke-house be ready to
receive the meat immediately. Take it out of the tub after it has lain half
an hour, and rub the bran evenly over it. Then hang it up to smoke with
the small end downward. Tongues may be cured in the above manner.

BRINE FOR BEEF, HAMS AND SHOULDERS. — To one hundred pounds beef,
take eight pounds salt, five of sugar or five pints molasses (Orleans best, but
*»,ny good will do), two ounces soda, one ounce saltpeter, four gallons soft

518 HOW TO CUT AND CURE MEATS.

water, or enough to cover the meat. Mix part of the salt and sugar together,
rub each piece and place ir in the barrel (oak is best), having covered the bot-
tom with salt. When the meat is all in, put the remainder of salt and sugar
in the water. Dissolve the soda and saltpeter in hot water, add it to the brine
and pour over the meat;*place a board on top of meat, with a weight suffi-
cient to keep it under the brine. Let the pieces intended for dried beef re-
main in the brine for three weeks, take out, place in a tub, cover with water,
let stand over night, .string and dry. String it (smoke for a few days, if you
like), hang it up to ceiling over the kitchen stove, or on a frame set behind
the stove, turn round once a day so'as to give all parts an equal exposure,
and let remain for three or four weeks. Test by cutting a piece, which
should be well dried on the outside, and free from rawness to the center.
When dried, sprinkle with ground black pepper, put in paper sacks, tie up
tightly, and hang in a cool, dry, dark place, or put, without sacks, in an empty
flour barrel, and cover closely. Boil brine, skim well, let cool, and pour over
the bony pieces left. These are good boiled and eaten either hot or cold, and
they will keep good for several months. Tongue may be pickled with the
beef.

Brine made the same way, with the addition of two pounds more of salt,
is good for hams and shoulders. Take part of the mixture of salt and sugar,
rub each piece thoroughly on fleshy side, lay in barrel (having first covered
the bottom with salt) skin side down. When all are in, make a pickle of the
remainder of the mixture, as directed in "Brine for Beef," pour over the
meat ; have a round board, a little smaller than the barrel, place on the meat
with a weight (a large stone is good, which may be washed clean and laid
away to be used year after year), sufficient to keep it under the brine ; let
remain from four to eight weeks, according to size; take out, drain, sprinkle
with cayenne pepper, particularly around the bone. Hang them ready to
smoke, let them drain for two days, and then smoke with corn cobs or green
hickory or maple wood, taking care to have smoke, but not fire enough to make
heat. Hang up to smoke with hock downwards, as the skin then retains the
juices of the meat. After smoking four weeks take down, sprinkle with
ground black pepper, tie tightly, in whole paper sacks, hang in a dry, dark,
cool place, watching closely for fear of mold. Or, wrap in paper, sew in a
coarse, cotton bag, whitewash on the outside and hang near the roof in the
garret ; or, wrap in brown paper, and cover with dry ashes (dry leached ashes
are best); or, pack without sacks, hock end uppermost, in oats or shelled
corn, or in clean, sweet hay, before flies come. Cover box or barrel closely,
r.nd keep in a dry, cool place. If there is any danger from flies, take direct
from smoke-house and pack immediately. Brine for pickled pork should
have all the salt it will dissolve, and a peck or half bushel in bottom of bar-
rel. If pork is salted in this manner it will never spoil, but the strength of
the brine makes it necessary to salt the hams and side meats separately.
Pork when killed should be thoroughly cooled before salting, but should not re-
main longer than one or two days. It should never be frozen before salting,
as this is as injurious as salting before it is cooled. Large quantities of pork
are lost by failing to observe these rules. If pickled pork begins to sour,
take it out of the brine, rinse well in clear, cold water, place a layer in a bar-
rel, on this place charcoal in lumps the size of a hen's egg or smaller, add a
layer of meat and so on, until all is in the barrel, cover with a weak brine,
let stand twenty-four hours ; take meat out, rinse off the charcoal, put it into
a new strong brine, remembering always to have plenty of salt in the barrel
(more than the water will dissolve). If the same barrel is used, cleanse it by
placing a small quantity of quicklime in it, slack with hot water, add as much
salt as the wrater will 'dissolve, and cover tightly to keep the steam in; let
stand for a few hours or over night, rinse well, and it is ready for use. This
is an excellent way to cleanse any barrel that has become impure. The pork
must not be salted in whisky barrels; molasses barrels are the best. The
whisky is said to injure the bacon. — D. Button.

HINTS ON BUTTER-MAKING.

No sloven can make good butter. The one thing to be kept in mind, morn*
ing, noon, and night, is neatness, neatness, neatness. The milking should
be done in the cleanest place that can be found, and the cows should be kept
as clean as possible. Wash the teats and udders thoroughly with plenty of
cold water, and wipe with a cloth or towel. Never wash with the hand
moistened with milk from the cow. The least impurity taints the cream,
and takes from the sweetness of the butter. Milk perfectly clean (as the
last quart is twice as rich in butter as the first), and the quicker the milking
is done the more milk is obtained. The milk-room should be clean and
sweet, its air pure, and temperature about 62 degrees. As soon as a pail is
filled, take to the milk-room and strain the milk through a fine wire-cloth
strainer, kept for the purpose, and not attached to the pail (the simple
strainer being more easily kept clean). Never allow milk to stand in the
stable and cool, as it absorbs the foul odors of the place. The pans (flat stone
crocks with flaring sides are better than tin pans. In winter hot water
should be poured into them while milking is being done, and poured out
just before straining the milk into them) should be set on slats, rather than
shelves, as it is important to have the milk cooled from the animal heat as
soon as possible. Skim each day, or at longest within twenty-four hours.
Souring does not injure the quality of the cream, but the milk should not
be allowed to become watery. Do not use a perforated skimmer, but re-
move a little of the milk with the cream, as this does not injure the quality
or lessen the quantity of butter, and gives more well-flavored buttermilk,
which is a favorite and wholesome drink. If there is cream enough each
day, it should, of course, be churned, and this plan makes the best butter,
although it takes longer to churn it. If not, the cream should be set aside
in a cool place, covered, and stirred thoroughly whenever more is added. It
ought not to stand more than two days, and must not be allowed to become
bitter and flaky. The best plan is to churn as soon as it becomes slightly
acid. Scald the churn and dash thoroughly, and put in the cream at a tem-
perature of 58 degrees. The motion of the churn will soon bring it up to
about 60 degrees. When the butter comes put a quart or two of cold, soft
water (or ice is better) into the churn to harden the butter, and make it
easier to gather up. After gathering it as well as possible with the dash, it
should be removed to the table or bowl, and thoroughly worked with a flat
wooden paddle, (never with the hand, as the insensible perspiration will
more or less taint the butter), using an abundance of cold soft water to wash
out the buttermilk and harden the butter. By this process the buttermilk
is removed quickly, and there is no need of excessive working, which in-
jures the grain of the butter. This is especially true of that which is to be

(519)

520 HINTS OX BUTTER-MAKING.

packed, as it keeps longer when well washed. If to be used immediately,
the washing may be less thorough. Another and better plan is to remove
the butter to a marble slab and lay on the top of it a piece of ice. As it
settles down by its own weight, work it up around the edges with the paddle,
and the water from the melting ice will wash out and carry off the butter-
milk. Before or during the churning, the bowl (which should never be
used for any thing else) in which the butter is to be salted, should be filled
with scalding water, which should remain for ten minutes; pour out and
rub both bowl and paddle with hard coarse salt, which prevents butter from
sticking. Rinse thoroughly and fill with cold or ice-water to cool. After
washing butter free from milk, remove to this bowl, having first poured out
the cold water, and (the butter-bowl and paddle should occasionally be
scoured with sand or ashes, wrashed thoroughly with soap-suds, and rinsed
until all smell of soap has disappeared) work in gradually salt which has
been pulverized by rolling, and freed from foreign substances. If wanted
for use, one-half ounce of salt to the pound of butter is sufficient, but if
wanted for packing, use three-fourths of an ounce or even an ounce of salt.
Use only the best quality of dairy salt. After salting, cover with cotton
cloth soaked in brine, and set away m a temperature of about 60 degrees for
twelve hours. Work the second time just enough to get the remaining but-
termilk out. This, however, must be done thoroughly, as otherwise the
acid of the buttermilk will make the butter rancid. At the end of the
second working it is ready for use, and should be kept in a clean, sweet place,
as it soon absorbs bad odors and becomes tainted. The air of a cellar in
which are decaying vegetables soon ruins the sweetest butter. In packing for
market (ash butter tubs are the neatest and best packages) soak the package
for twelve hours in brine strong enough to float an egg, pack the butter in
evenly and firmly, having first put in a thin layer of salt. If the tub is not
filled by the first packing, set away until next churning, in a cool place,
with a cotton cloth wet in brine spread over the butter, and place corer
carefully on the tub. When filled lay over the butter a cotton cloth (from
which the sizing has been washed) soaked in strong brine, nail up the tub,
and set away in a clean, cool place until ready to sell.

In packing for family use, work into rolls, lay in large stone crocks, cover
with brine strong enough to float an egg (one pint of salt to a gallon of
water), in wrhich a level tea-spoon of saltpetre and a pound of white sugar
to each two gallons have been added ; over it place a cotton cloth and a
weight t© keep the butter under the brine, and tie a paper over the top
of crock. Or, pack in a stone jar, pressing it solid with a wooden pestle,
cover with a cloth wet in brine, and sprinkle over it salt an inch thick.
More sugar may be added to the brine without injury ; if butter is to be
kept a long time it is a good rule to always make brine so strong that salt
will lie at the bottom of the jar. Some boil and skim the brine and when
cold, pour it over the bufeter. When ready to pack the next churning, re-
move the cloth with the salt carefully, rinsing off with water any that may
have been scattered in uncovering it. pack butter as before, replace cloth
writh salt over it, and repeat until jar is filled to wTithin two inches of the
top, cover all with cloth, add salt to the top of crock, tie paper over the top,
and set in a cool place. In removing for use each churning comes out by
itself.

THE LAUNDRY.

When inviting friends to vis. cs of a week or more, try to fix the time for
the visit to begin the day after the ironing is done. The girl feels a weight
off her mind, has time to cook the meals better and is a much more willing
attendant upon guests.

Do not have beefsteak for dinner on washing or ironing days — arrange to
bave something roasted in the oven, or else have cold meat also.

Do not have fried or broiled lish. The smell sticks, and the clothes will not
be sweet ; besides the broiler and frying-pan take longer to clean.

As for vegetables, do not have spinach, pease, string-beans, or apple-sauce.
All these good things take time to prepare, and can be avoided as well as not.
Have baked white and sweet potatoes, macaroni, boiled rice, parsnips, sweet
corn, stewed tomatoes, any canned vegetables in winter. For dessert, baked
apples and cream, bread-pudding, or something easily prepared.

When removed from the person, clothing, if damp, should be dried to pre-
vent mildew, and articles which are to be starched should be mended before
placing in the clothes-basket, Monday is the washing day with all good
housekeepers. The old-fashioned programme for a washing is as follows:
Use good soft water if it can be had. If not, soften a barrel-full of well-water
by pouring into it water in which half a peck or more of hard wood ashes
have been boiled, together with the ashes themselves. When enough has
been added to produce the desired effect, the water takes on a curdled
appearance, and soon settles perfectly clear. If milky, more ashes and lye
must be added as before, care being taken not to add more than is necessary
to clear the water, or it will affect the hands unpleasantly. On the other
ha«d, if too little is put in, the clothes will turn yellow. Gather up all
clothes which are ready on Saturday night, and the rest as tkey are taken
off; separate the fine from the coarse, and the less soiled from the dirtier.
Scald all table linen and articles which have coffee, fruit, or other stains
which would be "set" by hot suds, by pouring over them hot water from
the tea-kettle and allowing them to stand until cool. Have the water in the
tub as warm as the hand will bear, but not too ho-t. (Dirty clothes should
never be put into very hot clear water, as it "sets" the dirt. Hot soap-suds,
however, has the opposite effect, the water expanding the fiber of the fabric,
while the alkali of the soap softens and removes the dirt.) Wash first one
boiler full, taking the cleanest and finest through two suds, then place in a
boiler of cold water, with soap enough to make a good suds. A handful of
borax to about ten gallons of water helps to whiten the clothes and is used
by many, especially by the Germans, who are famous for their snowy linen..
33 (581) '

522 THE LAUNDRY.

This saves in soap nearly half. For laces, cambrics, etc., an extra quantity of
the powder is used, and for crinolines (requiring to he made stiff), a strong
solution is necessary. Borax, being a neutral salt, does not in the slightest
degree in)ure the texture of the linen. Its effect is to soften the hardest water.
Another way to whiten clothes is to throw a handful of tansy into the boiler
in which clothes are boiling. It will make the water green, but will whiten
the clothes. Let them boil, with cover off boiler, not more than five or ten min-
utes, as too long boiling " yellows" the clothes. (Some advocate strongly no
boiling.) Remove to a tub, pour over them cold water slightly blued, and
turn all garments, pillow-slips, stockings, etc., wrong-side out. (If there are
more to boil, take out part of the boiling suds, add cold water, and fill not
too full with clothes. Repeat until all are boiled. The removal of part of
the suds, and filling up with cold water, prevents the suds from " yellowing"
the clothes.) Wash vigorously in this water (this is called "sudsing"),
wringing very dry by hand, or better with the wringer, as the clear appear-
ance of the clothes depends largely on thorough wringing. Rinse in another
tub of soft water, washing with the hands, not simply lifting them out of the
water and then wringing, as is practiced by some, because all suds must be
rinsed out to make them clear and white. Wring and shake out well and put
into water pretty well blued, putting in one article after another until the
first boilerful is all in. Stir up occasionally, as the blue sometimes settles to
the bottom, and thus spots the clothes. (This time well-water may be used
if soft water is difficult to obtain.) Wring out again and for the last time,
placing the clothes which are to be starched in one basket, and the rest,
which may be hung out immediately, in another. While the first lot of
clothes is boiling, prepare the second, take out first, put second in boiler, and
*'suds" and rinse first. In this way the first is finished and hung out while
the later lots are still under way. Have the starch (see recipes) ready as hot
as the hand can bear, dip the articles and parts of articles which need to be
very stiff, first "clapping" the starch well in with the hands, especially in
shirt-bosoms, wristbands, and collars, and then thin the starch for other arti-
cles which require less stiffening. When starched, hang out on the line to
dry, first wriping the line with a cloth to remove all dirt and stains. Shake
out each article until it is free from wrinkles, and fasten securely on the line
(with the old-fashioned split clothes-pins), being careful to hang sheets and
table-linen so that the selvage edges will be even. The line should be
stretched in the airiest place in the yard, or in winter a large attic is a better
place for the purpose. (Freezing injures starch, and for that reason it is
better in winter to hang clothes out unstarched until dry, then taking in,
starching and drying indoors.) When dry, remove from line to clothes-
basket, place clothes-pins as removed in a basket kept for the purpose, take
down and roll up the line, remove basket, line, and pins to the house, and
put the two latter into their proper places. The clothes-line should always
be carefully put up out of the weather when not in use. Wipe it carefully
with a clean cloth before hanging out clothes, and always count clothes-pine
when gathering them up. Every housekeeper ought to provide a pair of

THE LAUNDRY. 523

mittens for hanging out clothes, to be used for this purpose and no other.

Cut them from clean flannel (white seems the most suitable), and line them

with another thickness of flannel, or make them double, if the flannel is thin.

These should be kept in a clean place ready for this particular business, and

nothing else. A good and handy place to keep them is in the clothes-pin

bag. Turn all garments right side out, shake out thoroughly, sprinkle

(re-starching shirt-bosoms, wristbands, and collars if necessary). Shake out

night-dresses and under-garments so as to free them from creases, and if they

are ruffled or embroidered, dip them in thin starch, pull out smoothly, fold

first, and then, beginning at the top of each garment, roll up, each by itself,

in a very tight roll, and place in the basket; fold sheets without sprinkling,

having first snapped and stretched tkem, and lay on the rest ; over all spread

the ironing blanket, and let them stand until next morning. Next day iron,

beginning with the sheets (which, as well as table linen, must be folded

neatly and carefully, so that the selvage edges will exactly come together.

Or, another way to fold and iron a sheet is to bring bottom overtop, then

bring back bottom edge to edge of middle fold, leaving top edge ; iron the

upper surface, then turn the whole sheet over, fold the top edge back to the

middle edge, and again iron upper surface ; this leaves the sheet folded in

four thicknesses; now bring the selvage edges together and iron the upper

surface, and the sheet is done) , and taking shirts next, cooling the iron when

too hot on the coarse towels. In ironing shirts a "a bosom-board" is almost

indispensable, and an " ironing-board" is a great convenience for all articles.

The former is a hard wood board an inch thick, eighteen inches long, and

eight wide, covered with two thicknesses of woolen blanket stuff, overlaid

•with two more of cottton cloth. The cloth is wrapped over the sides and ends

of the board and tacked on the back side, leaving the face plain and smooth.

The ironing-board is covered in the same way, but is five feet long, two feet

wide at one end, and narrowed down with a rounded taper from full width

at the middle to seven inches at the other end, and the corners rounded.

This board may be of any well-seasoned wood which will not warp, and

should be about one inch thick ; on this all the clothes are conveniently

ironed. Always use cotton holders ior the irons. Woolen ones are hot to

*he hand, and if scorched, as they often are, the smell is disagreeable, ii

.roning a shirt or a dress, turn the sleeves on the wrong side, and leave them

until the rest is done, and then turn and iro» them. In this way the bosoms

ire less Mkely to become rumpled. Pull muslin and lace out carefully, iron

it over once, and then pull into shape, pick out the embroidery and proceed

with greater care than before. Embroideries should be ironed on the wrong

side over flannel. Always have near a dish of clean cold water, so that any

spot which has been imperfectly ironed may be easily wet with a soft sponge

Dr piece of linen, and ironed over again, or any surplus bit of starch removed.

As fast as articles are finished, they should be hung on the clothes-dryer

until thoroughly dry, especial care being taken with those which are starched

stiff, as they retain the starch much better if dried very quickly. Thorough

airing is necessary, twe«ty-four hours being none too much.

524 THE LAUNDRY.

If a machine is used in washing, it is better to soak the clothes over night
in warm soft water, soaping collars and wristbands, and pieces most soiled.
Have separate tubs for coarse and fine clothes. In soaking clothes for wash-
ing Monday, the water should be prepared Saturday night, and all clothes
•which are ready thrown in, and the rest added when changed. If washing
fluids are used, the recipes which follow are the best.

Another method is to half fill tubs Saturday night with clear, soft water,
warmed a little if convenient, but not too hot, made into a weak suds ; in one
put the finer articles, such as muslins, cuffs, collars, and shirts; in another
put table-linen ; in another bed-linen ; in another the dish-cloths and wiping
towels, and in still another the coarsest and most soiled articles : always put
the most soiled articles of each division at bottom of tub ; corer all wrell with
water and press down. Rub no soap on spots or stains, as it will " set " them.
Of course, articles which can not be had on Saturday night are put in the
next day as they are changed. Monday morning, heat not very hot a boiler
full of clean soft water, add to it water in which soap was dissolved Saturday
night by pouring hot water over it, and stir it thoroughly; drain off the
water in which the clothes were soaked after shaking them up and down
vigorously in it, pressing them against the sides of the tub to get out all the
water possible. Then pour over them the wrarm suds, and wash out as before
described, washing each class separately. If found impracticable to make
BO many divisions, separate the coarse and fine, and the least soiled and the
dirtiest.

In the summer, clothes may be washed without any fire by soaking over-
night in soapy soft water, rubbing out in the morning, soaping the dirty
places, and laying them in the hot sunshine. By the time the last are spread
out to bleach, the first may be taken up, washed out and rinsed. This, of
course, requires a clean lawn.

Before washing flannels shake out dust and lint; use soft, clean* cold water.
in winter merely taking the chill off. Let the hard soap lie in the water, but
do not apply it to the clothes. Wash the white pieces first, throw articles aa
fast as washed into blued cold water, let them stand twenty or thirty min-
utes, wash them through this water after dissolving a little soap in it, wring
hard, shake, and hang up. Wash colored flannels in the same way (but not
in water used for white, or they will gather the lint), and rinse in several
Waters if inclined to "run." When very dirty, all flannels should soak
longer, and a little borax well dissolved should be added to the water. This
process is equally good for washing silk goods and silk embroideries. Call
ooes and fancy cotton stockings may be wrashed in the same way, except that
no soap should be used in the rinsing, Wash gray and brown linens in cold
water, with a little black pepper in it, and they will not fade. For bluing,
use the best indigo tied in a strong bag made of drilling.

To CLEANSE ARTICLES MADE OF WHITE ZEPHYR. — Rubin flour or magnesia,
changing often. Shake off flour and hang in the open air a short time.

To REMOVE INK-STAIN. — Immediately saturate with milk, soak it up with
it rag, apply more, rub well, and in a' few minutes the ink will disappear.

THE LAUNDRY. 595

To CLEAN ALPACA. — Sponge with strained coffee. Iron on the wrong side,
having black cambric under the goods.

TAKE OUT MACHINE OIL. — Rub with a little lard or butter and wash in
warm water and soap, or, simply rub first with a little soap and wash out
in cold water.

To STIFFEN LINEN CUFFS AND COLLARS. — Add a small piece of white wax
and one tea-spoon brandy to a pint of fine starch. In ironing, if the iron
sticks, soap the bottom of it.

IN WASHING CHILDREN'S STOCKINGS, wooden stocking forms are a great
help on which to dry them. Obtain them at the furnishing store, or have
them made without much expense.

To CLEAN WASH BOILERS. — Wash, when a little rusty, with sweet milk;
or grease with lard. A better plan is to prevent rust by thoroughly dry-
ing boiler, as well as tubs, before putting away for the week.

To TAKE OUT PAINT. — Equal parts of ammonia and spirits of turpentine
will take paint out of clothing, no matter how dry or hard it may be.
Saturate the spot two or three times and then wash out in soap-suds.

To RESTORE VELVET. — When velvet gets crushed from pressure, hold the
parts over a basin of hot water, with the lining of the dress next the water.
The pile will soon rise and assume its original beauty.

SPOTS. — In cloth or calico, produced by an acid, may be removed by touch-
ing the spot with spirits of hartshorn. Spots produced by an alkali may be
removed by moistening them with vinegar or tartaric acid.

To PREVENT BLUE FROM FADING. — To prevent blue from fading, put an
ounce of sugar of lead into a pail of water, soak the material in the solution
for two hours, and let dry before being washed and ironed; good for all
shades of blue.

To TAKE OUT MILDEW. — Wet the cloth and rub on soap and chalk, mixed
together, and lay in the sun ; or lay the cloth in buttermilk for a short
time, take out and place in the hot sun; or put lemon juice on, and treat
in the same way.

To REMOVE INK STAINS FROM CLOTHING. — Dip the spots in pure melted
tallow; wash out the tallow and the ink will come out. If articles are
rubbed out in cold water while the stain is fresh, the stain will often be
entirely removed.

FOR WASHING RED TABLE LINEN, use tepid water, with a little powdered
borax, which serves to set the color; wash the linen separately and quickly,
using very little soap, rinse in tepid water, containing a little boiled starch;
hang to dry in the shade, and iron when almost dry.

To CLEAN ALPACA. — Put goods in a boiler half full of cold rain-water,
and let boil three minutes. Have ready a pail of indigo-water (very dark
with indigo), place goods in it, after wringing out of boiling water, let re-
main one-half an hour, then wring out, and iron while damp.

How TO CLEAN VELVET. — Invert a hot flat-iron, place over it a single
thickness of wet cotton cloth, lay on this the velvet, wrong side next the
wet cloth, rub gently with a dry cloth until the pile is well raised; take off
the iron, lay on a table, and brush it with a soft brush or cloth.

To TAKE GREASE OUT OP SILKS, WOOLENS, PAPER, FLOORS, ETC. — Grate
thick over the spot French (or common will do) chalk, cover with brown
paper, set on it a hot flatiron, and let it remain until cool ; repeat if neces-
sary. The iron must not be so hot as to burn paper or cloth.

SUBSTITUTE FOR WASHING-SODA. — A German scientific journal recommends
laundresses to use hyposulphite of soda in place of common washing-soda.
It does not attack the fabric in any way, and at the same time exerts some
bleaching actions which greatly improve the appearance of linen and calicoes.

SILVER POLISH FOR SHIRTS. — One ounce each of isinglass and borax, one
tea-spoon white glue, two tea-spoons white of an egg. Cook well in two
quarts of fine starch. Starch in this and dry. Before ironing, apply some of
it to the bosom and cuffs with a cloth till well dampened. Iron at once with
a hot glossing iron.

526 THE LA US DRY.

To CLEAN BLACK LACE. — Take the lace and wipe off all the dust care-
fully, with a cambric handkerchief. Then pin it out on a hoard, insert-
ing a pin in each projecting point of the lace. Spot it all over with table-
beer, and do not remove the pins until it is perfectly dry. It will look
quite fresh and new.

To MAKE SOAP TO DO AWAY WITH RUBBING. — Dissolve five bars of soap in
four gallons soft water, one and three-fourths pounds sal-soda, and three-
fourths pound borax; stir while cooling. Use one cupful to make suds to
soak clothes in ; wring out and put into the boiler; use same quantity of
soap for boiling the same.

ENAMEL FOR SHIRT BOSOMS. — Melt together with a gentle heat, one ounce
white wax and two ounces spermaceti ; prepare in the usual way a sufficient
quantity of starch for a dozen bosoms, put into it a piece of this enamel the
size of a hazel-nut, and in proportion for a large number. This will give
clothes a beautiful polish.

To REMOVE THE COLOR FROM BUFF CALICO. — If some kinds of buff calico
are dipped in strong soda water, the color will be removed and the figures
«f other colors remain on a white ground. This is valuable sometimes, as
buff calico spots easily. If pink calico be dipped in vinegar and water
after rinsing, the color will be brighter.

To REMOVE THE STAIN OF NITRATE OF SILVER — from the flesh, or white
goods of any kind, dissolve iodine in alcohol, and apply to the stain ; then
take a piece of cyanide potassium, size of a hickory-nut, wet in water, rub
on the spot, and the stain will immediately disappear; then wash the goods
or hands in cold water. — G. W. Gpllins, Urbaua.

MOTHER'S HARD-TIMES SOAP. — Take all the bits of soap that are too small
to be longer used, shave down, and let soak in soft water enough to cover
them over night; in the morning add more soft water, and boil until
thoroughly melted and of the consistency of taffy; pour into molds, and you
have a nice cake of soap. — Miss Addle Munsell.

COFFEE STARCH. — Make a paste of two table-spoons best starch and cold
water; when smooth stir in a pint of perfectly clear coffee (made by pouring
boiling water on the grounds left from breakfast and straining) boiling
hot; boil five or ten minutes, stir with a spermaceti or wax candle, strain,
and use for all dark calicoes, percales, and muslins.

To REMOVE IRON-RUST. — While rinsing clothes, take such as have spots
of rust, wring out, dip a wet finger in oxalic acid, and rub on the spot, then
dip in salt and rub on, and hold on a warm flatiron, or on the tin or cop-
per tea-kettle if it have hot water in it, and the spot will immediately dis-
appear; rinse again, rubbing the place a little with the hands.

ERASIVE FLUID. — For the removal of spots on furniture, cloth, silks, and
other fabrics, when the color is not drawn, without injury: One ounce
castile soap, four of aqua ammonia, one of glycerine, and one of spirits of
wine; dissolve the soap in two quarts soft water, add the other ingredients,
apply with a soft sponge, and rub out. — A. Pcabody, Cincinnati, 0.

To CLEAN WHITE SATIN AND FLOWERED SILKS. — Mix sifted stale bread-
crumbs with powder blue, and rub it thoroughly all over, then shake it well
and dust it well with clean, soft cloths. Afterward* where there are any
gold or silver flowers, take a piece of crimson ingrain velvet, and rub the
flowers with it, which will restore them to their original luster.

FOR WASHING GOODS THAT FADE, use crude ammonia instead of soap
Soiled neckties may be made to look like new by taking one-half a tea-
spoon of spirits of hortshorn to a tea-cup of water; wash well, and, if very
much soiled, put through a second water, with less ammonia in. Lay it
on a clean, white cloth, and gently wipe with another until dry.

TG CLEAN SILK AND WOOLEN DRESS GOODS. — Any silk or wooled goods
may be washed in gasoline, rubbing as if in water, without injury. The
dirt is quickly and easily removed, but no change takes place in the color
of the fabric. Great care must be taken not to use the gasoline near a stove or light,

THE LAUNDRY. 527

as there is a gas arising from it which is very inflammable, and might take
fire from a lamp set a foot or two distant.

IN WASHING THE DISH-WIPERS, do not boil them with the fine white dresses,
shirts, table-cloths, sheets, pillow-cases, napkins, or fine towels, but be as par-
ticular to have the suds nice and clean. It is better to remove a part of
the suds, and add clean cold water, so that the wipers will not become
yellow by boiling in too strong a suds. On each wash-day wash thoroughly
all that have been used the previous week.

SILK AND THREAD GLOVES are best washed by placing them on the hands,
and washing in borax water or white castile soap-suds, the same as if wash-
ing the hands; rinse under a stream of water, and dry with a towel; keep
the gloves on until they are about half dried, take off carefully, and fold
them up so that they will look as nearly like what they were when new as
possible, and lay between clean towels under a weight.

To CLEAN RIBBONS. — Dissolve white soap in boiling water; when cool
enough to bear the hand, pass the ribbons through it, rubbing gently so as
not to injure the texture; rinse through lukewarm water, and pin on a
board to dry. If the colors are bright yellow, maroon, crimson, or scarlet,
add a few drops of oil of vitriol to the rinse-water; if the color is bright
scarlet, add to the rinse-water a few drops of the muriate of tin.

BROWN LINEN — May be kept looking new until worn out if always washed
in starch-water and hay tea. Make flour starch in the ordinary way. For
one dress put on the stove a common sized milk pan full of timothy hay,
pour on water, cover, and boil until the water is of a dark green color, then
turn into the starch, let the goods soak in it a few minutes, and wash with'
out soap; the starch will clean the fabric and no rinsing is necessary.

To WASH COLORED MUSLINS. — AVasti in warm, not hot, suds, made with
soft water and best white soap, if it is to be had. Do not soak them, and
wash only one thing at a time. Change the suds as soon as it looks dingy,
and put the garments at once into fresh suds. Rinse first in clear water,
then in slightly blued. Squeeze quite dry, but don't ivring the dress. Hang
in a shady place where the sunshine will not strike it, as that fades all colors.

To WASH THREAD LACE. — Cover a bottle with white flannel, baste the lace
carefully on the flannel, and rub with white soap; place the bottle in a jar
filled with warm suds, let remain two or three days, changing the water
several times, and boil with the finest white clothes on washing day ; when
cooled a little, rinse several times in plenty of cold water, wrap a soft, dry
towel around it, and place it in the sun; when dry, unwind, but do not
starch.

BLACK PRINT OR PERCALE DRESSES, that have figures of white in them,
may be washed nicely by putting them in the "boiling suds," after the other
clothes have all been removed, and boiling for ten minutes; cool the suds,
rub out quickly, rinse in lukewarm water, then in very blue cold water, and
starch in coffee starch. After the dress is dried, it is to be dipped into cold
water, passed through the wringer, rolled in a coarse towel or sheet and left
for a couple of hours, then ironed on the wrong side.

To WASH DELICATE COLORED MUSLINS. — Boil wheat bran (about two quarts
to a dress) in soft water half an hour, let it cool, strain the liquor, and use
it instead of soap-suds; it removes dirt like soap, keeps the color, and the
clothes only need rinsing in one water, and even starching is unnecessary.
Suds and rinsing water for colored articles should be used as cold as possible.
Another way is to make thick corn meal mush, well salted, and use instead
of soap; rinse in one or two waters, and do not starch.

To WASH A SILK DRESS. — To wash a silk dress with gall soap, rip apart
and shake off the dust; have ready two tubs warm soft water, make a suds
of the soap in one tub, and use the other for rinsing; wash the silk, one
piece at a time, in the suds, wring gently, rinse, again wring, shake out, and
iron with a hot iron on what you intend to be the wrong side. Thus pro-
ceed with each piece; and, when about half done, throw out the suds and
make suds of the rinsing water, using fresh water for rinsing.

528 THE LAUNDRY.

A WASHING FLUID. — The washing fluid made by the following rule is
invaluable in cleaning woolen goods, in washing woolen tidies, or worsted
goods of any kind: One-half har of Bahhitt's or Bell's soap, one ounce salt-
petre, one ounce borax, four quarts soft water. Dissolve all together over a
fire; when half cold, add five ounces spirits of ammonia. The compound
may be bottled and is good for an indefinite length of time. It is used just
as you would use soft soap. — Mrs. Judge West, Belief ontaine, Ohio.

To ''Do UP" BLACK SILK. — Boil an old kid glove (cut up in small shreds)
in a pint of water till the water is reduced to a half pint; then sponge the
silk with it; fold it down tight, and ten minutes after, iron it on the wrong
side while wet. The silk will retain its softness and luster, and, at the
same time, have the "body" of new silk.

Or, rip up and brush thoroughly, then sponge in ammonia water, and
pin out perfectly straight, each width or piece where the sun will shine on
it and let dry.

To TAKE O\TT SCORCH,. — If a shirt-bosom, or any other article has been
scorched in ironing, lay it where bright sunshine will fall directly on it.
Peel and slice two onions, extract the juice by pounding and squeezing;
cut up half an ounce of fine white soap, and add to the juice; two ounces
of fuller's earth and half pint of vinegar. Boil all together. When cool
spread over the scorched linen, and let dry on ; then w^ash and boil out the
linen, and the spots wall disappear unless burned so badly as to break the
threads.

FLOUR STARCH. — Have a clean pan or kettle on stove with one quart boil-
ing water, into which stir three heaping table-spoons flour, previously mixed
smooth in little cold water; stir steadily until it boils, and then often
enough to keep from burning. Boil about five minutes, strain while hot
through a crash towel. The above quantity is enough for one dress, and
will make it nice and stiff. Flour starch is considered better for all cali-
coes than fine starch, since it makes them stiffer, and the stiffness is longer
retained.

POCKET FOR CLOTHES-PINS. — A great convenience is the apron pocket for
clothes pins. It takes nearly one yard of calico to make it, the apron or
pouch being fifteen inches in length, and nearly as wide. Round the cor-
ner at the bottom. At the top, on each side of the front, two inches
from the middle, cut out a strip nine inches long, and one and one-half
inch wide for pockets. Bind them with lighter colored fabric than the
apron, that they may be readily seen. Gather into a band and button at
the back, or put on strings and tie.

How TO "WASH BLANKETS. — All that is necessary is abundance of soft water,
and soap without resin in it. Resin hardens the fibers of wool, and should
never be used in washing any kind of flannel goods. Blankets treated as
above will always come out clean and soft. A little bluing may be used in
washing white blankets. They should be shaken and snapped until almost
dry; it will require two persons to handle them. Woolen shawls, and all
woolen articles, especially men's wear, are much improved by being pressed
with a hot iron under damp muslin.

GALL SOAP. — For washing woolens, silks, or fine prints liable to fade: One
pint beefs gall, two pounds common bar soap cut fine, one quart boiling soft
water; boil slowly, stirring oceasionally until well mixed; pour into a flat
vessel, and when cold cut into pieces to dry ; or, a more simple way of using
gall, is to get a pint bottle filled with fresh beef's gall at the butchers, cork
tightly, add to the water when washing any material that is liable to fade;
using more if articles are very liable to fade, and less if the liability is not
great. When the bottle is empty or grows stale, get fresh.

FRUIT-STAINS — Colored cottons'or woolens stained with wine or fruit should
be wet in alcohol and ammonia, then sponged off gently (not rubbed) with
alcohol ; after that if the material will warrant it, washed in tepid soap-
suds. Where white are used the stains may be easily removed by using

THE LAUNDRY. 529

boiling water before the stains are soaped or wetted; pour it on until they
mostly disappear, and then let goods stand in it covered till cold. Peaches,
some kinds of pears, and sweet apples make the worst stains; and if boil-
ing water is not sufficient, a little javelie water may be used and, if skill-
fully managed, will not need to be used often. Silks may be wet with this
preparation when injured by these stains.

THE USE OF TURPENTINE IN WASHING. — Turpentine should never be used
when washing is done with the hands, as it is very injurious to the health;
but when the clothes are peunded in a barrel in the old fashioned way, or
when the rubbing is done by a washing-machine, a table-spoon of turpen-
tine added to a pint of soft soap, taking enough of the mixture to make a
good suds for each lot of clothes aids in removing the dirt. Care must be
taken not to handle the turpentine with the hands, or to breathe the fumes
of it, as it is very injurious to some persons, and great care should be taken
to rinse the clothes very thoroughly, or the clothing may retain enough of
the turpentine to be injurious, when worn next the skin.

To WASH FLANNELS IN TEPID WATER. — The usefulness of liquid ammonia
$s not as universally known among housewives as it deserves to be. If you
add some of it to a soap-suds made of a mild soap, it will prevent the flannel
from becoming yellow or shrinking. It is the potash and soda contained in
sharp soa» which tends to color animal fibers yellow; the shrinking may
also be partially due to this agency, but above all to the exposure of the
fiannel while wet to the extremes of low or high temperatures. Dipping it
in boiling water or leaving it out in the rain will also cause it to shrink and
become hard. To preserve their softness, flannels should be washed in tepid
suds, rinsed in tepid water, and dried rapidly at a moderate heat,

To WASH LACE RUCHINGS. — Wash with the hands in warm suds (if much
soiled, soak in warm water two or three hours), rinse thoroughly, and starch
in thick starch, dry out doors if the day be clear; if not, place between dry
cloth, roll tightly and put away till dry; then, with the fingers, open each
row and pull out smoothly (have a cup of clean water in which to dip the
lingers or dampen the lace); then pull out straight the outer edge of each
with the thumb and finger, and draw the binding over the point or side of a
hot iron. If the ruche is single, or only two rows, it can be ironed after
being smoothed (the first process). Blonde or net, that has become yellow,
can be bleached by hanging in the sun or laying out over night in the dew.

To MAKE FINE STARCH. — Wet the starch smooth in a little cold water,
in a large tin pan, pour on a quart boiling water to two or three table-spoons
starch, stirring rapidly all the while; place on stove, stir until it boils, and
then occasionally. Boil from five to fifteen minutes, or until the starch is
perfectly clear. Some add a little salt, or butter or pure lard, or stir with
a sperm candle; others add a tea-spoon kerosene to one quart starch : this
prevents the stickiness sometimes so annoying in ironing. Either of the
above ingredients is an improvement to flour starch. Many, just before
using starch add a little bluing. Cold starch is made from starch dissolved
in cold water, being careful not to have it too thick; since it rots the
clothes, it is not advisable to use it — the same is true of potato starch.
t FOR WASHING THE LIGHTER WOOLEN FABRICS that enter into the compo-
sition of summer dresses, borax is one of the most useful articles for soften-
ing the water and cleansing the material. This is used in the proportion of
a table-spoon to a gallon of water, and, if dissolved in hot water, it makes a
better lather. Of course, no thoughtful person will attempt to wash a woolen
dress without first having ripped it apart, picked out all the threads, brushed
the dust out, and marked the particularly soiled places by winning a thread
around them. Wash one piece at a time, roll up and squeeze, or pass through
a wringer instead of twisting through the hands. Wash in several chants
of borax water, and rinse in clear water, in which a well-beaten, egg has been
mixed; shake thoroughly, and fold in sheets until evenly damp all through,
then iron the wrong side with an iron Iiot enough to smooth nicely without
scorching.

530 THE LAUSDRY.

WASH PILK HANDKERCHIEFS; l>y laying tliein on a smooth board, and rub-
bing with the palm of the hand. I se either borax or white eastile soap to
make the suds; rinse in dear water, shake till nearly dry, fold evenly,
lay between hoards, and put a weight on them. No ironing is required.
Silk hose and ribbons may be treated in the same way; it' there are colon?
that run, put as much sugar of lead as will lie on a 'quarter dollar, into a
half gallon of water, and soak the goods half an hour, stirring frequently,
then wash as above, and rinse in several elear waters, using sugar of lead
in the last. Or, wash in cold rain-water with a little curd soap; then
rinse them in rain-water — cold — slightly colored with stone blue; wring
well, and stretch them out on a mattress, tacking them out tightly. They
will look as good as new if carefully washed.

WASHING LIGHT-COLORED PRINTS AND CAMBRICS. --Take a table-spoon of
alum, and dissolve it in enough lukewarm water to rinse a print dress. Dip
the soiled dress into it, taking care to wet thoroughly every part of it, and then
wring it out. Have warm, not hot, suds all ready, and wash out the dress
quickly ; then rinse it in cold water. (White castile soap is the best for
colored cottons, if it can be commanded.) Have the starch ready, but not
too hot ; rinse the dress in it, wring it out, and hang it wrong side out to dry,
but not in the sun. Place it where the wind will strike it rather than the
sun. When dry, iron directly. Prints should never be sprinkled; but, if
allowed to become rough dry, they should be ironed under a damp cloth. It
is better to wash them some day by themselves, when washing and ironing
can be done at once.

To WASH FLANNELS IN BOILING WATER. — Make a strong suds of boiling
water and soft soap — hard soap makes flannels stiff and wiry — put them in,
pressing them down under the water with a clothes-stick; when cool enough
rub the articles carefully between the hands, then wring — but not through
the wringer — as dry as possible, shake, snap out, and pull each piece into its
original size and shape, then throw immediately into another tub of boiling
water, in which you have thoroughly mixed some nice bluing. Shake them
up and down in this last water with a clothes-stick until cool enough for the
hands, then rinse wyell, wring, shake out and pull into shape — the snapping
and pulling are as necessary as the washing — and hang in a sunny place
where they will dry quickly. Many prefer to rinse in two wraters with the
bluing in the last, and this is always advisable when there are many flannels.

CARE OF IRONS. — When irons become rough or smoky, lay a little fine
salt on a flat surface and rub them well ; it will prevent them sticking to
any thing starched, and make them smooth ; or scour with bath-brick before
heating, and when hot rub well with salt, and then with a small piece of
beeswax tied up in a rag, after which wripe clean on a dry cloth. A piece
of fine sandpaper is also a good thing to have near the stove, or a hard,
smooth board covered with brick dust, to rub each iron on when it is put
back on the stove, so that no starch may remain to be burnt on. Put bees-
wax between pieces of paper or cloth and keep on the table close by the
flat-iron stand. If the irons get coated with scorched starch, rub them over
the paper that holds the beeswax and it will all come off. Rubbing the iron
over the waxed paper, even if no starch adheres, adds to the glossiness of the
linen that is ironed.

WASHING LACE. — To make the starch properly, mix the dry particles with
enough cold water to make a smooth paste, add cold water until it looks
like milk and water, and boil it in a smoothly glazed earthen vessel until it
is perfectly transparent. While it is cooling squeeze the laces through a
soap-suds, and rinse them in clear water. If you wish them clear white, add
a little bluing; if ivory white, omit the bluing, and if yellow-tinged add a
few teaspoons clear coffee to the starch. Run through the starch, squeeL^,
ro1! up in towels, and clap each piece separately until dry: pull gently into
shape, from time to time, with the finger, v, and pin on *he ironing table or
bosom-board or upon the pillows in the ' spare " bedroom. When dry,

THE LAUNDRY. 531

press between tissue paper with a hot iron, punch the openings with an
ivory stiletto, and pick each pearl or loop on the edge with a coarse pin
until it looks like new lace.

LAWN AND MUSLIN DRESSES that have faded may be whitened in the boiling
suds, and bleached on the grass, and, when done up, are quite as pretty as
dresses made of new white material. Delicate luied muslin and cambric
dresses may be washed nicely by the following process: .Shave half a pound
of common hard soap into a gallon of boiling water; let it melt, turn it into
a tub of lukewarm water; stir a quart of wheat bran into a .second tub of
lukewarm water, and have ready a third tub with clear water; put the dress
into the first tub of suds, rub gently, or rather "souse" it up and down, and
squeeze it out, treat it the same in 'the tub of bran water; rinse, dry and dip
ia starch made the same as for shirts; dry again, and then rinse thoroughly
:n clear water; dry again, and sprinkle with a whisk-broom or sprinkler;
roll up in a thick cloth while the iron gets hot, and iron with them as hot as
they caii be used without scorching the dress. By taking a clear day, it is
-ittle trouble to do several dresses in a few hours.

To RICMOVE GREASE FROM SILK, COTTON, LINEN OR WORSTED GOODS. —
Hub magnesia freely on both sides of silk or worsted goods and hang away.
Benzine, ether or soap will take out spots from silk, but remember the goods
must not be rubbed. Oil of turpentine or benzine will remove spots of
paint, varnish or pitch from white or colored cotton or woolen goods. After
using it, they should be washed in soap-suds. Spots from sperm candles,
stearine. and the like, should be softened and removed by ninety-five pea*
rent, alcohol, then sponged off with a weak alcohol, and a small quantity of
ammonia added to it. Holding white cotton or linen over the fumes of
burning sulphur, and wetting in warm chlorine water, will take out wine or
fruit stains. The sooner the remedy is applied, after any of these spots or
stains are discovered, the more effectual the restoration. From white linen
or cotton by soap-suds or weak lye, and from calicoes with warm soap-suds.
From woolens by soap-suds or ammonia. On silks use either yolk of egg
with water, magnesia, ether, benzine, ammonia, or French chalk.

To PRESS AND CLEAN SILKS. — All satin goods should be pressed upon the
right side. To press and clean black silk, shake out all the duet, clean well
with a flannel cloth, rubbing it up and down over the silk: this takes put
all dust that may be left; take some good lager beer and sponge the silk,
both on the wrong a_nd right side, sponging across the width of the silk,
and not down the length, and with a moderately-warm iron, press what is
intended for the wrong side. After sponging, it is better to wait a few
minutes before pressing, as the irons will not be so apt to stick.

Or, sponge with hot coffee, thoroughly freed from sediment by being
strained through muslin. The silk is sponged on the side intended to show,
it is allowed to become partially dry, and then ironed on the wrong side.
The coffee removes every particle of grease, and restores the brilliancy of
silk, without giving it either the shiny appearance or crackly or papery
stiffness obtained by beer or any othei1 liquid. The silk appears thickened
by the process, and this good effect remains.

v'lo MAKE HARD SOAP. — Place one gallon of good soft soap in a kettle to
boil; when it begins to boil, stir in a pint measure level full of common
salt, stirring it all tho time until the .salt is di solved, then set to cool.
Next day, cutout the soap in squares, scrape off the soft, dark part, that
adheres to the lover side of the cakes, pour out the lye, and wash the ket-
tle, place the soap, cut in thin slices in the kettle, with more weak !ye.
If the lye is strong add rain-water, pint for pint; letitboil until the soap
is dissolved. While boiling, again stir in a pint measure level full of salt,
stirring it some as before, and set t«> cool. When perfectly hard, cut it in
cakes the size you wish, scraping off the soft lye part that adheres to the
lower side, and lay on boards, top side down in the sun, turning it each
day until sufficiently dry. Or, if you wish to make a twelve or four-

532 THE LAUNDRY.

teen gallon ketti«> of soft soap into hard, three quarts of salt, stirred in each
t;ine, will ho sufficient. But as soap differs in strength, the quantity of salt
must also differ. The stronger the soap the more salt is required. A good
general rule is <>ur old grandmother's: "When the soap is boiling, stir iu
salt until it curdles and becomes whitish in color." It can he tested by
placing some in a shallow pan to cool, as it cools in a few minutes suffi-
ciently to know it' enough salt is in.

To BLEACH MUSLIN. — For thirty yards of muslin, take one pound of chlo-
ride of lime, dissolve in two quarts rain-water; let cloth soak over night in
warm rain-water, or long enough to be thoroughly wet; wring out cloth
and put in another tub of warm rain-water in which the chloride of lime
solution has been poured. Let it remain for about twenty minutes, lifting
up the cloth and airing every few minutes, and rinse in clear rain-water.
This will not injure the cloth in the least, and is much less troublesome
than bleaching on the grass.

Or, sc^ldin suds and lay them on the clean grass all night, or if this
can not be done, bring in and place in a tub of clean soft water. In the
morning scald again and put out as before. It will take from one to two
weeks to bleach white. May be bleached in winter by placing on the snow.
May is the best month for bleaching. To whiten yellow linens or muslins,
soak over-night, or longer, in buttermilk ; rinse thoroughly and wash the
same as other clothes. This will also answer for light calicoes, percales,
lawns, etc., that will not fade. Some use sour milk when not able to pro-
cure buttermilk. To whiten yellow laces, old collars, etc., put in a glass
bottle or jar in a strong suds, let stand in sun for seven days, shaking oc-
casionally.

To WASH LACE CURTAINS. — Shake the dust well out of the lace, put in
tepid water, in which a little soda has been dissolved, and wash at once care-
fully with the hands in several waters, or until perfectly clean; rinse in
water well blued, also blue the boiled starch quite deeply and squeeze, but
do not wring. Pin some sheets down to the carpet in a vacant, airy room,
then pin on the curtains stretched to exactly the size they were before being
wet. In a few hours they will be dry and ready to put up. The whole pro-
cess of washing and pinning down should occupy as little time as possible,
as lace will shrink more than any other cotton goods when long wet. Above
all, it should not be allowed to "soak" from the mistaken idea that it washes
more easily, nor should it ever be ironed. Another way is to fasten them in
a pair of frames, which every housekeeper should have, made very like the
old-fashioned quilting-frames, thickly studded along the inside with the
smallest size of galvanized tenter hooks, in which to fasten the lace, and hav-
ing holes and wooden pins with which to vary the length and breadth to suit
the different sizes of curtains. The curtains should always be measured
before being wet, and stretched in the frames to that size to prevent shrink-
ing. Five or six curtains of the same size may be put in, one above the
other, and all dried at once. The frames may rest on four chairs.

How TO DO VP SHIRT-BOSOMS. — To fine starch add a piece of "Enamel"
the size of a hazel-nut; if this is not at hand use a table-spoon gum-arabic
solution (made by pouring boiling water upon gum-arabic and standing un-
til clear and transparent), or a piece of clean mutton-tallow half the size of
a nutmeg and a tea-spoon of salt will do, but is not as good. Strain the
starch through a strainer or a piece of thin muslin. Have the shirt turned
wrong side out; dip the bosoms carefully in the fine starch, made according
to recipe, and squeeze out, repeating the operation until the bosoms are
thoroughly and evenly saturated with starcn ; proceed to dry. Three hours
before ironing dip the bosoms in clean water; wring out and roll up tightly.
First iron the back by folding it lengthwise through the center; next iron the
wristbands, and both sides of the sleeves ; then the collar-band ; now place
the bosom-board under the bosom, and with a dampened napkin rub the
bosom from the top towards the bottom, smoothing and arranging each plait

THE LAUNDRY. 53*

neatly. With smooth, moderately hot flat-iron, begin at the top and iron
downwards, and continue the operation until the bosom is perfectly dry and
shining. Remove the bosom-hoard, and iron the front of the shirt. The
bosoms and cuffs of shirts, indeed of all nice tine work, will look clearer
and better if they are first ironed under a piece of thin old muslin. It takes
off the first heat of the iron, and removes any lumps of starch.

WASHING FLUID. — The very best known, as it saves tiiue, labor, clothes
and soap: One pound sal-soda, one-half pound stone lime, five quarts soft
water, (some add one-fifth pound borax); boil a short time in copper or
brass kettle, stirring occasionally, let settle and pour off the clear fluid into
a stone jug, and cork for use ; soak white clothes over night in simple water,
wring out and soap wristbands, collars, and dirty stained places ; have boiler
half filled with water, and when at scalding heat put in one common tea-
cup of fluid, stir and put in clothes, and boil half an hour, rub lightly
through one suds only, rinsing well in the bluing water as usual, and all
is complete. Instead of soaking clothes over night, they may soak in suds
for a few hours before beginning washing. For each additional boiler of
clothes, add half a cup only of the fluid, of course boiling in the same water
through the whole washing. If more water is needed in the boiler for the
last clothes, dip it from the sudsing tub. This fluid brightens instead of
fading the colors in calico, and is good for colored flannels. It does not rot
clothes, but they mast not lie long in the water; the boiling, xudshig, rinsing and
bluing must follow each other in rapid succession, until clothes are hung on the
line, which should be by ten o'clock in the morning. Some of this fluid,
put in hot water, is excellent for removing grease spots from the floor, doors
and windows; also for cleansing tin- ware, pots, and kettles. — Mrs. Rose Sharp,
Kingston, 0.

To WASH WOOLEN GOODS. — Dissolve a large table-spoon borax in a pint
boiling water. Mix one-quarter of it in the cold water in which greasy
woolen goods are to be washed. Put in one piece at a time, using soap, if
needed ; and if necessary add more of the borax-water. Wash and rinse in
cold water. Shake well and hang where the goods will dry quickly.

Flannels can be washed in the same way. The important thing in wash-
ing flannels is to have all waters of the same temperature. If you begin
with cold, go through with cold ; if with hot, have all waters equally hot. They
must not be allowed to freeze in drying. Some add a little salt to the last
rinsing water. In washing flannels be careful that the soap used has no resin
in it. When flannels are nearly dry, take in, fold carefully, roll up in a
damp cloth so that they will iron smoothly.

In ironing heavy woolen goods, especially pants, vests, etc., it is well to
le*; them get dried, then spread them out 'on an ironing-board (not on a
table), wring a cloth out of clear water and lay over the article, then iron
with a hot iron till dry; wet the cloth again and spread it just above the
part already ironed, but let it come a half inch or so on that which has been
pressed, so that there will be no line to mark where the cloth was moved;
continue this till the whole garment has been thoroughly pressed. Woolen
garments thus ironed will look like new ; but in doing this care must be
exercised that every spot that looks at all "fulled" or shrunk should be
stretched while being pressed under the wet cloth. Bring the outside to fit
the linings, as when new, but if not quite able to do this, rip the lining and
trim off to match. All the seams, especially on pants, must be first pressed
on a*' press board," then fold the pants as they are found in the tailor's
shop, and go over them with the wet cloth and hot iron.

To DRY-STARCH, FOLD AND IRON SHIRTS. — In doing up shirts, wrist-
bands and collars should be starched first if the collars art' sewed on. Dip
them into the hot starch, and as soon as the hand can bear the heat (and
dipping the hand in cold water often will expedite the work) rub the starch
in very thoroughly, taking care that no motes or lumps of starch adhere to
the linen. Then starch the shirt-bosom the same way, keeping the starch

534 THE LAUNDRY.

hot all the time by setting the dish in a deep pan of water. Rub it into the
linen very carefully, pass the finger under the plaits and raise them up so that
the starch shall penetrate all through evenly. Some nil) it into the plaits
with a piece of clean linen, but we think the hand does the work more thor-
oughly and evenly. When perfectly starched, shake out the shirt evenly,
fold both sides of the bosom together and bring the shoulders and side
seams together evenly ; that will lay the sleeves one over the other, and after
pulling the wristbands into shape smoothly they can thus be folded together
and the wristbands rolled tightly and, with the sleeves, be folded and laid
even on the sides of the shirt. Then turn the sides with the sleeves over
on the front, and beginning at the neck roll the whole tightly together,
wrap in a towel and let it remain so several hours before ironing — all night
if starched and folded in the evening — and in the summer put in a cool
place where the starch will not sour, and in the winter keep warm enough
to prevent freezing. To do up shirt-bosoms in the most perfect way, one
must have a " polishing iron" —a small iron rounded over and highly pol-
ished on the ends and sides. Spread the bosom on a hard and very smooth
board, with only one thickness of cotton cloth sewed tight across it. Spread
a wet cloth over and iron quickly with a hot iron, then remove the cloth
and with a polishing iron as hot as it can be used without scorching, rub
the bosom quick and hard up and down, not crosswise. Use only the
rounded part 01 the front of the iron, that puts all the friction on a small
part at one time, and gives the full benefit of all the gloss in starch or
linen. — Mrs. Beecher, in Christian Union.

SOAP FOR FAMILY USE. — Much of the toilet and laundry soaps in the
market are adulterated with injurious, and, to some persons, poisonous sub-
tances, by which diseases of the skin are occasioned or greatly aggravated,
and great suffering results, which is rarely traced to the real cause. The fat
tried from animals which have died of disease, if not thoroughly saponified,
is poisonous, and sometimes produces death. If in making soap the mass is
heated to too high a degree, a film of soap forms around the particles of fat ;
if at this stage resin, sal-soda, silicate, and other adulterations are added, the
fat is not saponified, but filmed, and if poisonous or diseased, it so remains,
and is dangerous to use. A bar of such soap has an oily feeling, and is
unfit for use. If it feels sticky, it has too much resin in it. The slippery
feeling which belongs to soap properly made can not be mistaken. Another
test of pure soft or hard soap is its translucent or semi-transparent appear-
ance. Soft soap that is cloudy is not thoroughly saponified, or else has been
made of dirty or impure grease. It is not only safer but more economical
to buy pure soap, as the adulterations increase the quantity without adding
to the erasive power. Some of the brown soaps sold in the market are sev-
enty-five per cent, resin, and the buyer gets only twenty-five per cent of what
he wants for his money. Fifteen per cent, of resin improves the quality, but
any excess damages it, and is worse than useless. Almost any family may
make excellent soft soap with very little expense by saving grease, and using
lye from pure hard wood ashes or pure potash. Never use concentrated lye.

To set the leach, bore several auger holes in the bottom of a barrel ; or
use one without a bottom ; prepare a board larger than the barrel, set barrel
on it, and cut a groove around just outside the barrel, making one -groove
from this to the edge of the board to carry off the lye as it runs off, with a
groove around it, running into one in the center of the board. Place two
feet from the ground, and tip so that the lye may run easily from the board
into the vessel below7 prepared to receive it. Put half-bricks or stones
around the edge of inside of barrel, place on them one end of sticks one or
two inches wide, inclining to the center; place straw to the depth of two
inches, over it scatter two pounds slacked lime ; put in the ashes about a half
bushel at a time, pack well by using a pounder, spade, or common ax ; con-
tinue to pack until barrel is full, leaving a funnel-shaped hollow in the center
large enough to hold several quarts of water. Use soft or rain-water, and

THE LAUSDRY. 535

boiling hot. Let the first water disappear before adding more. If the asheg
are packed very tightly, it may require two or three days before the lye will
begin to run, but it is much better as it will be stronger. If a large quantity
of lye is needed, prepare a board long enough to hold two or more barrels,
one back of the other, with a groove in the center the entire length of the
board ; on this place the barrels prepared as above.

Sun or Cold Soap is made by adding one pound of cleansed grease,
spoiled lard or butter, to each gallon of lye strong enough to tloat an egg.
Set the vessel in the sun and stir thoroughly each day until it is good soap.
This gives it a golden color, and produces an excellent soap for washing. It
may be used in washing even laces and fine cambrics with perfect safety.

To cleanse grease. — Place all grease of whatever kind, soup bones, ham-
rinds, cracklings, or any refuse fat into a kettle, with weak lye enough to
boil it until all the particles of fat are extracted ; let it cool, then skim off
the grease, which is now ready to make the " Sun Soap." I would add here
that no fat should be put away for soap grease until fried thoroughly.

Boiled Soap. — There is no romance or poetry in making boiled soap, only-
patient hard work; yet without this useful article, what an unpresentable
people we should be. Place the grease, consisting of soup-bones and all
kinds of fat that accumulate in a kitchen, in a kettle, filling it only half full ;
if there is too much fat, it can be skimmed off after the soap is cold, for
another kettle of soap. This is the only true test when enough fat is used,
as the lye will consume all that is needed and no more. Make a fire under
one side of it. The kettle should be in an out-house or out of doors. Let
it heat very hot so as to fry, and stir it to prevent burning; now put in the
lye, a gallon at the time, watch closely until it boils, as it sometimes runs
over at the beginning. Add lye until the kettle is full enough, but not too
full, to boil well. Soap should boil from the side and not the middle, as
this would be more likely to cause it to boil over. To test the soap, to one
spoonful of soap add one of rain-water; if it stirs up very thick, the soap is
good and will keep; if it becomes thinner, it is unfit for use.
. This is the result of one of three causes: it is too weak, there is a deposit
of dirt, or it is too strong. Continue to boil for a few hours, when it should
flow from the stick with which it is stirred, like thick molasses ; but if after
boiling it remains thin, let it stand over night, removing the fire, then drain
very carefully into another vessel, being particular to prevent any sediment
from passing. Wash the kettle, return the soap and bring to a boil, and if
the cause was dirt, it will now be thick and good, otherwise it is too strong
and needs rain-water added. This can safely be done by pouring in a small
quantity at a time, until it becomes thick. These are the usual causes that
arise to trouble soap-makers. If other difficulties appear, they must use
good common sense to meet and overcome them.

It might not be amiss to add to this, the most economical way of saving
soap grease. Have a kettle standing in the yard in summer time (or if there
is not a yard, in cellar), and as you save a little grease put it in. but do not
put in raw grease. If there are any pieces of fat left after using a ham or
lumps of suet not used in cooking a steak, put them in a skillet and fry them
brown, then put all into the kettle of lye; thus every particle of fat will be
saved, and no fear of insects, rats or mice getting into and destroying the
grease. Keep the kettle covered during night or when raining, but un-
covered in the sunshine, stirring occasionally. In th" fall, all that is neces-
sary is to make a fire under the kettle, and let it boil a short time, adding
more lye or grease if needed. If there arf too many bones in it, or any par-
ticles that have not become consumed, skim them out and put them in a pot
of weak, hot lye. stirring them with the skimmer to rinse off' all the soap, then
skim out and throw away, and the pot of lye which has become almost soap,
may now be added to the kettle of good soap. A few beef bones left in the
barrel will sink to the bottom, and are said by some good housewives to
improve the soap. Soft soap should be kept in a dry place in cellar, and is
better if allowed to stand three months before using.

THE CELLAR AND ICE-HOUSE.

The cellar, when properly constructed and cared for, is the most useful
room in the house, and no dwelling is complete without one. It is economy
of expense and ground-space to build it under ground, and this plan gives
the best cellar whenever the site of the house permits thorough drainage.
The base of the foundation-wall of the house should be laid a 'little below
the floor-level of the cellar, and the first layer should be of broad flag-stones,
so placed that the edges will project a few inches beyond the outer face of
the wall. This effectually prevents rats from undermining the cement floor,
which they often do when this precaution is neglected, digging away the dirt
until the floor breaks and gives them access to a new depot of supplies. In
burrowing downwards, they invariably keep close to the wall, and when they
reach the projecting flagging, give it up and look for an easier job. To secure
the cellar from freezing, the wall, above the level of the deepest frost, should
be double or "hollow," the inner wall being of brick four inches thick, with
an air-space of two inches between it and the outer wall, which should be of
stone and twelve or fourteen inches thick. The brick wall should be stiff-
ened by an occasional "binder" across to the stone. The hollow space may
be filled with dry tan-bark or sawdust, or left simply filled with the confined
air, "dead air" being the most perfect non-conductor of heat known. The
windows, which should be opposite each other when possible, to secure a
"draft" and more perfect ventilation, should be provided with double sash
—one flush with the outer face of the wall, which may be removed in sum-
mer, and the other flush with the inner face, hung on strong hinges, so that
it may easily be swung open upward and hooked there. In winter, this
arrangement lets in light, but with its space of confined air, keeps out the
frost. A frame covered with wire netting should take the place of the outer
sash in summer, to keep out every thing but the fresh air and light. The
walls should be as smooth as possible on the inner side, and neatly plastered ;
also the ceiling overhead. The floor should be first paved with small stones,
then a coat of water-lime laid on, and over this a second coat, as level as a
planed floor. There should also be double doors, one flush with each
face of the wall ; and a wide out-door stairway, through which vegetables,
coal, etc., may be carried, is indispensable. The depth should be about eight
feet.

Such a cellar may always be clean, the air pure, and the temperature
tinder complete control. It will consequently keep apples and pears two or
three months longer than an ordinary cellar, prolonging the fruit season to
"strawberry-time." If it extends under the whole house — the best plan
when the state of the purse permits it — it may be divided into apartments,
(536)

THE CELLAR AXD ICE-HOUSE. 53?

with brick walls between — one for vegetables, one for fruits, one for provis-
ions, one for the laundry, and a fifth for coal and the furnace, if one is used.
In one corner of the cellar, under the kitchen, may also be the cistern, the
strong cellar wall serving for its outer wall. A pump from the kitchen
would supply water there for domestic uses ; and a pipe with a stop-cock,
leading through the wall into the cellar, would occasionally be a conven-
ience and save labor. It is better, however, as a rule, to locate the cistern
just outside the house, passing a pipe from it through the cellar wall below
the deepest frost level, and thence to the kitchen. If built in the cellar, the
cistern should be square, with heavy walls, plastered inside with three coats
of water-lime.

All the apartments of a cellar should be easily accessible from the outside
door and from the kitchen stairway. In the vegetable apartment, the bins
should be made of dressed lumber, and painted, and located in the center,
with a walk around each, so that the contents may easily be examined and
assorted. The fruit shelves, made of slats two inches wide and placed one
inch apart, should be put up with equal care and neatness, and with equal
regard for convenience and easy access. Their place should be the most airy
part of the cellar; the proper width is about two feet, and the distance apart
about one foot, with the lowest shelf one foot from the floor. Pears will
ripen nicely on the lower shelves under a cover of woolen blankets. The
supports should, of course, be firm and strong. The bottom shelf should be
of one board, on which to scatter fine fresh lime to the depth of an inch,
changing it two or three times during the winter. A shelf, suspended firmly
from the ceiling, and located where it will be easy of access from the kitchen,
on which to place cakes, pies, meats, and any thing that needs to be kept
cool and safe from cats and mice, is an absolute necessity. Its height pre-
vents the articles placed on it from becoming damp, and gathering mold, as
they sometimes do when placed on the cellar floor. In planning shelves for
cans, crocks, casks, etc., regard should be had to economy of space by making
the distance between the shelves correspond to the articles to stand on them,
and it is well to so place the lower shelf that the meat barrels, etc., may be
placed under it. The temperature of a cellar should never be below freezing,
and if it is raised above fifty by a fire, outside air should be admitted to
lower it. The best time for ventilating the cellar is at noon, taking care in
hot weather not to admit so much outside air as to render it warm. A sim-
ple and excellent plan for ventilation, where the location of the kitchen
chimney admits it, is to pass an ordinary stove-pipe through the floor upward
beside or behind the pipe of the kitchen stove, and thence by an elbow into
the chimney. The draft of the chimney will carry off all the impure air
that arises in the cellar, and if too great a current is created, it may be brought
under complete control by a valve at the floor.

The cellar must be frequently examined and kept perfectly sweet and
clean. There is no reason why it should not be as neat as the living rooms,
and as free from cobwebs, decayed fruit and vegetables, and all other forms
of. nlthiness. Whitewashing walls in winter will aid in giving it tidiness.
34

538 THE ICE-HOUSE.

If the cellar is constructed above ground, the entire walls should be double,
with air space between, double windows and doors being even more necessary
than when under-ground. Above all, the floor should be on a level with
that of the kitchen, to save the woman-killing stairs. If there are stairs, let
them be broad, firm, and placed in the light if possible. Of course, every
cellar should have thorough drainage. In laying a tile drain, if in the horse-
shoe form, place the circular side down ; the narrower the channel, the swifter
the current and more certain to carry off sediment.

THE STORE-ROOM.

A clean, tidy, well-arranged store-room is one sign of a good methodical
housekeeper. When stores are put away at bap-hazard, and taken out at any
time and in any quantity, disorder and extravagance prevail. A store-room
ought to be large, airy, cool, and dry. Such a room is not always to be had,
but even if a closet has to be put up with, it may be kept clean. Shelves
should be ranged around the walls, hooks fastened to the edges of the shelves.
The driest and coolest part of the rooms should be kept for jams, jellies, and
pickles. All the jars should be distinctly labeled at the front, so that they
will not all need to be taken down every time a particular jar is wanted.
Biscuits or ca^kes should be kept in closely covered tin boxes ; lemons should
be hung in nets. Soap should be bought in large quantities, and cut up in
convenient-sized pieces, so that it may be dry before it is used. Coffee, when
roasted, should be kept in small quantities; if unroasted, it will improve
with keeping. Stores on no account should be left in the papers in which
they were sent from the grocer's, but should be put into tin canisters or
earthenware jars closely covered, and each jar, like the jam, should be labeled.
Stores should be given out regularly, either daily or weekly. In order to
check their consumption, the housekeeper will do well to keep in the store-
room a memorandum book, with a pencil fastened to it, and in this book she
should enter the date on which all stores were brought in or taken out. By
means of these memoranda she can compare one week's outgo with another,
and immediately discover any extravagance. A hammer, a few nails, a little
gum, a ball of string, a few sheets of foolscap, and a pair of scissors, should
always be kept in the store-room.

THE ICE-HOUSE.

Ice is one of the greatest of summer luxuries, and indeed is almost a necesn
sity. It is so easily put up, even in the country, and so cheaply protected,
that there is no reason why any one who is able to own or rent a house may
not have it in liberal supply. A cheap ice-house may be made by parti-
tioning off a space about twelve feet square in the wood-shed, or even in the
barn. The roof must be tight over it, but there is no necessity for matched
or fine lumber for the walls. They should, however, be coated with coal-tar
inside, as the long-continued moisture puts them to a severe test and brings
on decay. Ice should be taken from still places in running streams, or from
clear ponds. It may be cut with half an old cross-cut saw, but there are
saws and ice-plows made for the purpose to be had in almost every village.

KEEPING FRUITS AND VEGETABLES. 539

•

In cutting ice, as soon as it is of sufficient thickness and before much warm
weather, select a still day, with the thermometer as near zero as may be. Ice
handles much more comfortably and easily when it is so cold that it imme-
diately freezes dry, thus preventing the wet clothes and mittens, which are
the sole cause of any suffering in handling it ; and ice put up in sharp, cold
weather, before it has been subjected to any thaw, will keep much better and
be much more useful in the hot days of summer than if its packing had been
delayed until late winter or early spring, and then the ioe put up half melted
and wet. The best simple contrivance for removing blocks of ice from the
water is a plank with a cleat nailed across one end, which is to be slipped
under the block, which slides against the cleat, and may then be easily drawn
out with the plank, without lifting. Cut the ice in large blocks of equal
size, pack as closely as possible in layers, learing about a foot space between
the outside and the wail, and filling all crevices between the blocks with
pounded ice or sawdust. Under the first layer there should be placed saw-
dust a foot thick, and arrangements should be made for thorough drainage, as
water in contact with the ice will melt it rapidly. As the layers are put in
place, pack sawdust closely between the mass of ice and the wall ; and when
all is stored, cover with a foot, at least, of sawdust. In using ice, be careful
to cover all crevices with sawdust, as the ice will melt rapidly if exposed to
the air. The less ventilation and the more completely an ice-house is kept
closed, the better the ice will keep. The cold air which surrounds the ice, if
undisturbed by currents, has little effect on it; but if there are openings, cur-
rents are formed and the warm air is brought in to replace the cold. This is
especially the case if the openings are low, as the cold air, being the heavier,
passes out below most readily. For this reason great care must be taken to
fill in fresh saw-dust between the walls and the mass of ice, as it settles down
by its own weight, and the melting of the ice. There is no advantage in
having an ice-house wholly or partly under ground, if it is constructed as di-
rected above. Fine chaff, or straw cut fine, may be substituted for sawdust
when the latter is difficult to obtain. Of course, the building may be con-
structed separately, in which case the cost need not be more than twenty-five
to fifty-dollars.

CRANBERRIES — will keep all winter in a keg of water.

CELERY — keeps wrell buried in dry sand.

ONIONS — keep best when spread over the floor.

To KEEP TURNIPS. — When buried deep in the earth they will keep solid
until March or April.

To KEEP LEMONS. — Cover with cold water, changing it every week. This v
makes them more juicy.

PARSNIPS and salsify should be left in the ground all winter, unless the
climate is very severe, when they may be buried in a deep pit in the garden,
and not opened until March or April.

To KEEP PARSLEY FRESH AND GREEN. — Put it in a strong boiling hot
pickle of salt and water, and keep for use. Hang up and dry in bunches,
blossom downward, in a dry attic or store-room, for use in soups, stuffing, etc.

WHITEWASH FOR CELLARS. — An ounce of carbolic acid to a gallon of
whitewash will keep from cellars the disagreeable odor which taints milk
and meat. Or, add copperas to ordinary whitewash until it is yellow ; the
Copperas is a disinfectant, and drives away vermin.

540 KEEPING FRUITS AND VEGETABLES.

To KEEP CELLAR CLEAN. — Remove all vegetables as soon as they begin
to decay, and ventilate well so that the walls will not become foul. Use
chloride of lime as a disinfectant freely, after taking care to make it as neat
and clean as possible.

ALL KINDS OF HERBS. — Gather on a dry day, just before or while in
blossom, tie in bundles, blossom downward. When perfectly dry, wrap the
medicinal ones in paper, and keep from air. Pick off the loaves of those to
be used in cooking, pound, sift them tine, and cork up tightly in bottles.

KEEPING CABDAGES. — When the weather becomes frosty, cut them off
near the head, and carry them, with the leaves on, to a dry cellar, break off
superfluous leaves, and pack into a light cask or box, stems upward, and when
nearly full cover with loose leaves ; secure the box with a lid against rats.

POTATOES — should be kept in a cool, dark place. When old, and likely to
sprout, put them in a basket and lower them into boiling water, for a minute
or two, let them dry and put away in sacks. This destroys the germ, and
the potatoes retain their flavor until late.

THE TEMPERATURE. — Vegetables keep best at as low a temperature as
possible without freezing. Apples bear a very low temperature. Sweet po-
tatoes (which keep well packed in dry forest leaves) require a dry, warm
atmosphere. Squashes should be kept in a dry place, as cool as possible
without freezing.

KEEPING PEASE FOR WINTER USE. — Shell, throw into boiling water with a
little salt, boil five or six minutes, drain in a colander and afterwards on a
cloth, until completely dried, and place in air-tight bottles. Some use wide-
mouthed bottles, not quite filling them, pouring over fried mutton fat so as
to cover the pease, and cork tightly, securing the cork with resin or sealing-
wax. When used, boil until tender, and season with butter.

To KEEP APPLES. — Apples are usually kept on open shelves, easily ac-
cessible, so that the decaying ones may easily be removed. They are some-
times packed in layers of dry sand, care being taken not to let them touch
each other, with good results. When they begin to decay, pick out those
which are speckled, stew them up with cider and sugar, and fill all empty
self-sealing fruit-cans, and keep the sauce for use late in the season. Or pack
in dry saw-dust, or any grain, as oats, barley, etc., so that they w<ill not touch
each other; or if fruit is fine, wrap each apple in paper and pack in boxe*s.

To KEEP GRAPES. — A barrel hoop suspended from the ceiling by three
cords, from which grape stems are hung by means of wire hooks attached to
the small end, sealing the other with hot* sealing-wax, each stem free from
contact with its neighbors, is said to be the best contrivance for keeping
grapes. The imperfect grapes must be removed, and the room must be free
from frost, and not dry enough to wither them or too moist. The simplest
way to keep grapes is to place them in drawers holding about twenty-five
pounds each, piling the boxes one over another.

PACKING VEGETABLES. — For present use they should be laid away care-
fully in a bin with a close lid (hung on hinges) so that the light may be ex-
cluded. To keep them for a longer time, the best plan is to pull them on a
dry day, cut off the tops and trim, and pack them in clean barrels or boxes,
in layers with fine clean moss, such as is found in abundance in woods, be-
tween them. The moss keeps them clean and sufficiently moist, preventing
shriveling of the roots on the one hand, and absorbing any excess of damp-
ness on the other.

KEEPING CABBAGES IN THE COUNTRY. — Take up the cabbages by the roots,
set closely together in rows, up to the head in soil, roots down as they
grew ; drive in posts at the corners of the bed, and at intermediate points if
necessary, higher on one side than the other; nail strips of boards on the
posts and lay upon these old boards, doors, or if nothing else is at hand, beam-
poles, and corn fodder, high enough so that the roof wfJ be clear of the
cabbages, and allow the air to circulate ; close up the sides with yard or gar-
den otfal of any kind, and the cabbages will keep fresh and green all winter,
and be accessible at all times. Exclude moisture but never mind the frost.

SOMETHING ABOUT BABIES.

A child's first right is to be well born, of parents sound in body and mind,
who can boast a long line of ancestors on both sides ; an aristocracy, based
on the cardinal virtues of purity, chastity, sobriety, and honesty.

If the thought, the money, the religious enthusiasm, now expended for
the regeneration of the race, were wisely directed to the generation of our
descendants, to the conditions and environments of parents and children, the
whole face of society might be changed before we celebrate the next Cen-
tennial of our national life.

All religious, educational, benevolent, and industrial societies combined,
working harmoniously together, can not do as much in a life-time of effort,
toward the elevation of mankind, as can parents in the nine months of pre-
natal life. Locke took the ground that the mind of every child born into
the world is like a piece of blank paper, that you may write thereon what-
ever you will ; but science proves that such idealists as Descartes were nearer
right when they declared that each soul comes freighted with its own ideas,
its individual proclivities ; that the pre-natal influences do more in the form-
ation of character than all the education that come after.

Let the young man, indulging in all manner of excesses, remember that
in considering the effect of dissipation, wine, and tobacco, on himself and his
own happiness or misery, he does not begin to measure the evil of his life.
As the High Priest at the family altar, his deeds of darkness will entail
untold suffering on generation after generation. Let the young woman with,
wasp-like waist, who lives on candies, salads, hot bread, pastry, and pickles,
•whose listless brain and idle hands seek no profitable occupation, whose life
is given to folly, remember that to her ignorance and folly may yet be traced
the downfall of a nation.

One of the most difficult lessons to impress on any mind is the power and
extent of individual influence; and parents above all others, resist the belief
that their children are exactly what they make them ; no more, no less; like
producing like. If there is a class of educators who need special prepara-
tion for their high and holy calling, it is those who assume the responsibility
of parents. Shall we give less thought to the creation of an immortal being;
than the artist devotes to his statue or landscape9 We wander through the
art galleries in the old world, and linger before the works of the great mas-
ters, transfixed with the grace and beauty, the glory and grandeur, of the
ideals that surround us; and, with equal preparation, greater than these are
possible in living, breathing humanity. The same thought and devotion in
real life would soon give us a generation of saints, scholars, scientists, and

5 (541)

542 SOMETHING ABOUT BABIES

statesmen, of glorified humanity; such as the world has not yet seen. To
this hour, we have left the greatest event of life to chance, and the result is
the blind, the deaf and dumb, the idiot, the lunatic, the epileptic, the crim-
inal, the drunkard, the glutton — thousands of human beings, in our young
republic, that never should have been born ; a tax on society, a disgrace to
their parents, and a curse to themselves.

Well, born— a child's next right is to intelligent care. If we buy a rare
plant, we ask the florist innumerable questions as to its proper training; but
the advent of an immortal being seems to suggest no new thought, no
anxious investigation into the science of human life. Here we trust every
thing to an ignorant nurse, or a neighbor who knows perchance less than we
do ourselves.

Ignorance bandages the new-born child, as tight as a drum, from arm-
pits to hips, compressing every vital organ. There is a tradition that all
infants are subject to colic for the first three months of their existence ; at
the end of which time the bandage is removed, and the colic ceases. Reason
suggests that the bandage may be the cause of the colic, and queries as to
the origin of the custom, and its use. She is told, with all seriousness, " that
the bones of a new-born child are like cartilage, that, unless they are pinned
up snugly, they are in danger of falling to pieces." Reason replies : *' If In-
finite Wisdom has made kittens and puppies so that their component parts
remain together, it is marvelous that He should have left the human being
wholly at the mercy of a bandage ; " and proposes, with her first-born, to dis-
pense with swaddling bandages, leaving only a slight compress on the navel,
for a few days, until perfectly healed.

Ignorance, believing that every child comes into the world in a diseased
and starving condition, begins at once the preparation of a variety of nos-
trums, chemical and culinary, which she persistently administers to the
struggling victim. Reason, knowing that after the fatigue of a long and
perilous march, what the young soldier most needs is absolute rest in some
warm and cozy tent, shelters him under her wing, and fights off all intruders,
sure that when he needs his rations the world will hear from him. His first
bath should be preceded by a generous application of pure, sweet olive-oil,
from head to foot, in every little corner and crevice of his outer man ; and
then he should be immersed in warm soap-suds, so nearly the temperature
of the body as to cause no shock. Great care should be taken that neither
oil nor soap touch the eyes. The room should be very warm, all drafts ex-
cluded; and on emerging from the tub, a hot soft-flannel blanket should be
closely wrapped around him, in which he may rest awhile before dressing.
The softest garments, simply made, and so cut as to fasten round the throat
and rest on the shoulders, should constitute his wardrobe ; eschew all bands,
pins, ligatures, ruffles, embroidery, caps, socks, etc.

Let the child's first efforts at foraging for an existence be at his mother's
breast; there he will find the medicine he needs, and just what she needs,
too, to dispose of.

The child's mouth and the mother's nipples should be carefully washed

SOMETHING ABOUT BABIES. 543

before nursing; thus, much suffering, for both mother and child, will be
prevented.

"Give the baby water six times a day," was one of the most important
messages ever sent over the telegraph wires to a young mother.

Ignorance bathes her baby on a full stomach, because she finds it will go
through the ordeal of dressing more quietly ; Reason bathes hers two hours
after feeding, knowing that the vital forces needed for digestion should iiot
be drawn to the surface. Being constructed 011 the same general plan with
its parents, the same principle that makes it dangerous for a man to go
swimming immediately after eating, makes it equally so to put a baby m its
tub after nursing.

Though Ignorance eats her own meals regularly and at stated times, she
feeds her baby at all times and seasons. If the child has colic from over-
eating, or the improper diet of its mother, she trys to ally its suffering with
additional feeding and vigorous trotting; not succeeding, she ends the drama
with a spoonful of Mrs. Winslow's soothing syrup ; having drugged the senti-
nel and silenced his guns, she imagines the citadel safe. Reason feeds ner
baby regularly, by the clock, once in two or three hours, and gives the
stomach some chance for rest. She prevents colic by regulating her own
diet and habits of life, knowing that improper articles of food, and ill-nature
or outbursts of passion in the mother, have cost many a baby its life.

Ignorance, having noticed that her baby sleeps longer with its head cov-
ered, uniformly excludes the air. Breathing the same air over a dozen
times, it becomes stupefied with the carbonic-acid gas, is thrown into a pro-
fuse perspiration, and is sure to catch cold on emerging from the fetid atmos-
phere. Reason puts her child to sleep, with head uncovered, in a spacious
chamber, bright with sunlight and fresh air; where, after a long nap, she
will often find him (as soon as he is old enough to notice objects) looking at
the shadows on the wall, or studying the anatomical wonders of his own
hands and feet, the very picture of content.

Regular feeding, freedom in dress, plenty of sleep, water, sunlight, and
pure air, will secure to babies that health and happiness that in nature
should be their inheritance.

"Seeing that the atmosphere is forty miles deep, all round the globe,"
says Horace Mann, "it is a useless piece of economy to breathe it more than
once. If we were obliged to trundle it in the wheel-barrows, in order to fill
our homes, churches, school-houses, railroad-cars, and steamboats, there
might be some excuse for our seeming parsimony. But as it is we are prodi-
gals of health, of which we have so little; and niggards of air, of which wo
have so much." — Mrs. Elizabeth C'ady Stanton, New Yurk.

GREAT care should be given that children are not fed with milk that has
been turned by a thunder-storm. The chemical change is rapid, and extra
caution is necessary.

GINGER-BREAD made from oatmeal instead of flour is a good aperient for
children.

544 SOMETHING ABOUT BABIES.

PARENTS SHOULD TEACH their children to gargle their throats, for it may
be the saving of their lives. It is easier to teach them this difficult and
awkward feat in health than when prostrated by disease.

To PREVENT A CHILD COUGHING AT NIGHT, boil the strength out. of ten cents
worth of "seneca snake-root" in one quart of soft water; strain through a
cloth, boil down to a pint, add one cup powdered sugar made into a thick
molasses. Give one tea-spoonful on going to bed.

CHILDREN ARF. OFTEN TROUBLED with ulcers in the ears after scarlet fever
and other children's diseases. Roast onions in ashes until dt>ne, wrap in a
strong cloth, and squeeze out juice. To three parts juice, add one part
laudanum and one part sweet-oil, and bottle for use. Wash ear out with
warm water, shake bottle well, and drop a few drops into the ear.

FOR SORE MOUTH IN NURSING BABIES, take a tea-spoon each of pulverized
alum and borax, half a salt-spoon of pulverized nut-galls, a table-spoon of
honey; mix, and pour on it half a tea-cup boiling water; let settle, and
with a clean linen rag wash the mouth four or five times a day, using a
fresh piece of linen every day ; or simple borax water is equally good. Half
an even tea-spoon powdered borax in two table-spoons soft water is strong
enough.

A LUMP OF SUGAR, saturated with vinegar, will stop hiccough wrhen drink-
ing water will not. For babies, a few grains of sugar will often suffice.
Care must be taken in giving sugar to nursing babies, as it is constipating.
Dio Lewis says feather pillows are death to children. Make them of straw
or hair, and not too large.

To CURE THE EARACHE, take a bit of cotton batting, put upon it a pinch
of black pepper, gather it up and tie it, dip it in sweet-oil, and insert it
into the ear. Put a flannel bandage over the head to keep it warm.

PROBABLY NINE CHILDREN OUT OF TEN who die of croup might be saved by
the timely application of roast onions, mashed, laid upon a folded napkin,
and goose-oil, sweet-oil, or even lard, poured on and applied as warm as
can be borne comfortably to the throat and upper part of the chest, and
to the feet and hands, or the onions may be sliced, boiled soft in watef
until almost dry, grease added, and cooked in the grease until browned.

LET NATURE WAKE THE CHILDREN ; she will not do it prematurely. Take
care that they go to bed at an early hour — let it be earlier and earlier, until
it is found that they wake up themselves in full time to dress for breakfast.

JUST BEFORE EACH MEAL let a child have some ripe fruit or some fruit
eauce. Apples and berries are wholesome. Oranges should never be given
to children unless the skin and the thick white part underneath the skin
and between the quarters is all carefully removed.

WHILE THE BABY is DOWN FOR A CREEP, draw little stocking legs over his
arms, and secure them by a safety-pin.

SEE THAT A CHILD'S FOOD is well cooked. Never give a child new bread.
Always insist that a child thoroughly masticate his food. Avoid too nour-
ishing a diet for a child of a violent, fretful temper. Give a nourishing
diet to a pale, white-looking, delicate child. Both under-feeding and over-
feeking are apt to produce scrofula or consumption. Carefully study a
child's constitution, digestive powers, teeth, strength, and endeavor to pro-
portion to these the kind and the quantity of its food. Sweetmeats and
confectionery should , only be given to children very sparingly, if at all.
Never pamper or reward \ child with them. A child should never be al-
lowed to go to sleep with damp, cold feet. Neglect of this has often re-
sulted in dangerous attacks of croup, diphtheria, or a fatal sore throat.
Always on entering the house in rainy, muddy, or thawy weather, the
child should remove its shoes, and the mother should herself ascertain
•whether the stockings are the least damp. If they are they should be taken
off, the feet held before the fire, and rubbed with the hands until perfectly
dry, and dry stockings and shoes put on.

DR. OSGOOD RECOMMENDS as a night suit for children a single garment,

SOMETHING ABOUT BABIES. 545

ending in drawers and stockings. Over this, in cold weather, may be worn
a flannel sack. At severe seasons, instead of putting an extra coverlet on
the bed, he advises the use of a large bag, made of a light blanket, in-
to which the child may be securely placed, and closely buttoned around
the neck. Light coverings generally are preferable to heavy ones, if the
night-clothing and the room are sufficiently warm, as they do not induce
perspiration nor check exhalations.

EATING SNOW, except in very limited quantities, is very injurious, produc-
ing catarrh, congestion and many other troubles.

JUMPING THE ROPE is an injurious and dangerous amusement, often re-
sulting in disease of the spine and brain.

FOR WORMS, give rue tea; for colic, catnip tea.

NEVER LET THE LITTLE CHILDREN go out of doors in winter without being
warmly clad. They lose heat rapidly, and easily contract throat and lung
affections. Every child should have full suits of underclothing; and espe-
cially let the legs and ankles be well protected with thick stockings and
leggings.

BATHE CHILDREN IN THE FORENOON when possible, or, if not too tired, an
hour before the evening meal ; never for at least an hour after eating. When
possible bathe before an open fire or in a warm room near, and rub dry
before an open fire. It is injurious to bathe children on rising before break-
fast, especially in cold weather. Washing the face, neck, and hands, and
dressing, is enough before refreshing the body by eating.

GREAT CARE MUST BE TAKEN that the navel of infants takes its proper place.
If not attended to it .is likely to puff out and produce a breach. If it shows
any signs of protruding, round a piece of cork into a ball as large as a
large marble, cover with linen, and lay over the navel, fastening it to its
place by six or eight strips of adhesive piaster. Let it remain for a month
or six weeks, as it will cause no inconvenience.

IF A SCURF OR MILK-CRUST appears on the head, do not apply water, but
brush often gently with a soft baby's brush.

FOR CONSTIPATION, BRAN WATER is an excellent remedy. Boil two table-
spoons bran in a pint of water for two hours, strain and use as food. It
must be made fresh every day, and the fresher the better.

No CHILD SHOULD GO TO BED HUNGRY, but food taken near the hours of
sleeping should be of the simplest nature, — a cracker, a bit of bread, or a
glass of milk.

A BABY SHOULD SLEEP ON ITS SIDE. When lying on its back the food
sometimes rises in its throat and chokes it.

GREAT CARE SHOULD BE TAKEN to shade a baby's eyes from the light. If
a strong light shines directly in its face, it often produces ophthalmia, an
inflammation of the eyelids, which is troublesome and dangerous. A few
drops of breast-milk, applied to the eye and worked under the lid, is very-
healing to sore lids.

SOME BABIES' SKINS WILL NOT BEAR FLANNEL. In this case a linen shirt
should be put on first, and flannel over it.

WHEN CHAFED, SQUEEZE COLD water over the parts chafed. Dry lightly
without rubbing, and apply vaseline or cold cream.

IN CLEANSING THE EAR, penetrate no deeper than you can clearly see.
Never scratch or inflame the entrance to the ear. The ear-wax is not dirt,
and should not be removed, at least only that portion which is plainly visi-
ble should be disturbed. Pins and strapers inserted in the ear are injurious.
The wax will find its way out when too much is accumulated. Scraping
produces irritation, discomfort, and calls for a repetition, which, after a
time, produces disease. Sweet-oil, glycerine, etc., are apt to clog the ear
and produce inflammation. Syringing the ear with tepid water relieves
itching. If cold air gives pain a little wool, placed in the ear while out of
doors, will protect.

546 SOMETHING ABOUT BABIES.

ALWAYS hold a baby with feet next the fire, when sitting in a room with a
fire in it. The old adage, " Keep the feet warm and head cool," means a
good deal.

IF the children who attend school are puny and do not seem to thrive,
take them away from school. Give the child a robust body, whether he is
at the head or tail of his class.

DON'T give the baby cordials, soothing syrups, and sleeping-drops. Touch
lightly paregoric. All such things injure the constitution of the child.

THE New York »// says : "The pain of teething may be almost clone away,
and the health of the child benefited, by giving it fine splinters of ice,
picked off with a pin, to melt in its mouth. The fragment is so small that
it is but a drop of warm water before it can be swallowed, 'and the child
has all the coolness for its feverish gums without the slightest injury.
The avidity with which the little things taste the cooling morsel, the in-
stant quiet which succeeds hours of fretfulness, and the sleep which follows
the relief, are the best witnesses to this magic remedy. Ice may be fed to
three months' child this way, each splinter being no longer than a com-
mon pin, for five or ten minutes, the result being that it has swallowed in
that time a teaspoonful of warm water, which so far from being a harm,
is good for it, and the process may be repeated hourly as often as the fret-
ting fits from teething begin,"

IT is not necessary to wrholly exclude the light from the room when the
babe is born. The admission of sunlight should be regulated ; but a soft
and pleasant light is a benefit to both mother and child. The baby should
not be carried into a glowing sunshine, but should become gradually accus-
tomed to the light.

FOR restlessness or colic in children, give a wrarm bath at bed-time, dry
quickly with soft towels, and rub well with the hand ; dress loosely, wrap
in flannel blanket, warm and lay away to sleep.

FOR colic, give three or four swallows of warm water; place one hand on
stomach and one on back, and give a lively trotting. This is better than a
barrel of soothing syrup. If one "trip to Boston" on the knee will not
do, try two, or three even, with a drink of warm water before starting. For
sore mouth or constipation, give three or four good swallows of cold water
the first thing in the morning. This is both a preventive and a cure.

OXE of the best remedies for chafing is cocoa butter, which may be had
in cakes, at any drug store. Warm slightly, if necessary, and appljr to the
chafed parts. Cocoa butter is also excellent for greasing in scarlet fever.
Among the old-fashioned and good remedies for the same purpose is the
fatty inside of the rind of a piece of smoked ham.

FOR colds, hoarseness, or indications of croup, slice raw onions, sprinkle
with granulated sugar, let stand until the juice is extracted (to hasten the
flow of the juice, place in heater for a few moments), pour off juice, and
give a teaspoonful every hour, or oftener if the case is severe.

GREASING the navel, bowels, and up and down spine, at night before going
to bed, promotes regular action of the bowels, and cures constipation.

IF injections are necessary for babies, warm water with a very little pure
soap dissolved in it is better than inserting a piece of hard soap, as is
often done. Small syringes with flexible tubes, are now made, and are much
safer than the old form of syringe.

Sweet flag, which may be* obtained in a dried state at any drug store, is
an excellent remedy for colic: in children. Make a mild tea of it, sweeten,
and give a teaspoonful whenever there are signs of trouble coming on.

For teething children, an ivory ring, a silver dollar, or some similar
article should be provided for them to bite on. Give plenty of pure water
to drink. Or dip the end of the finger in cold water and rub the inflamed
gums.

IN washing children, do not let the water run into the ears. Children
should never be washed in a careless, slipshod manner. The excretions

SOMETHING ABOUT BABIES. 547

and the exhalations of the skin are often acrid enough to produce great
irritation and suffering, and careful washing, with liberal enough use of
water to insure cleanliness, and a rapid and thorough drying, removing
every particle of moisture in all the crevices of the skin, and that with a
gentle hand. Use as little soap as possible, and that the finest kind, and
be sure to wash it off thoroughly with pure soft water. After the surface is
well dried, any harmless powder, such as corn starch, may be used to prevent
chafing.

IN the case of a sick child, if the skin is tender when there is pressure,
wash with diluted camphor water. Sick children should not lie long in one
position, and the bed should be as smooth as possible. If there is any dis-
ease in the head, a pillow of finely shredded corn-husks should take the
place of a feather pillow. Cool, salt-water baths remove the prickly heat
that- is so annoying in summer.

THE warm bath, the water being at about the same heat as the surface
of the body, is best for young children. As they grow older the bath may
be made cooler.

ALWAYS be able to have a fire in at least one room in the house, even
in the warmest season, if there are children in the family. In the Northern
States there is rarely a month in the year during which there is not an
occasional day or evening when fire would be beneficial.

Children should always play on the sunny side of the yard or street in
cold weather. The sun-warmed air is what they need. Children less than
four years old ought not to play out of doors when the thermometer ranges
lower than 25° above zero.

To ventilate apartments without causing a draft, raise the lower sash four
to six inches, and place under it a board perfectly fitted to the casing, so as
to shut out all air. The cold, outside air then passes upward between the
sash, to the upper part of the room, and is diffused without causing a draft.
The night air is not objectionable, except in malarious regions. Indeed,
in cities, the night air is purer than what is abroad by day. In the hot
season, children should be kept out of the sun after ten o'clock, and may
sit up later than usual at night to enjoy the cool evenings. Excessive heat
is as fatal as excessive cold. Keep the baby cool by baths, but never put it
to sleep in a room from which the sunshine is constantly kept. No room
can be wholesome where sunshine is never admitted.

AUNT MARTHA'S PRESCRIPTIONS.

GIVE a babe, one to four weeks old, twTo teanspoons saffron tea (made by
simmering a teaspoon dry saffron in half a teacup water), once every other
day.

IF troubled with colic, give catnip tea (simmering half a tea cup of cat-
nip in boiling water to cover, strain and sweeten) every night before the
time for colic to come on. Catnip should always be gathered when in
bloom, and before dog-days : then dry in the shade. When dried, place in
a paper sack, and hang in a dry, cool place.

ONE teaspoon of pure castor oil given to a new-born babe is excellent to
carry off the phlegm that usually troubles it.

BABES from one to six months old can safely be given two teaspoons of
castor oil at a time, when suffering with a cold. Mixing a teaspoon of Orleans
molasses with it will prevent griping.

A CHILD ten months old, it' choked with a bad cold, will be speedily re-
lieved by taking three teaspoons of pure castor oil. Children are differently
affected by the oil, so it is safe to begin with one teaspoon of castor oil, and
increase if needed.

IN scarlet fever, the first symptoms being like a severe cold, treat it in
the same way ; keep the bowels open with castor oil, grease the throat, breast,
and back with pig's-feet oil, goose grease, lard, or smoked ham rinds, or the
fryings of salt pork or bacon. Grease very thoroughly. If the throat is

548 SOMETHING ABOUT BABIES.

sore, chop fat salt pork and raw onions together, like hash, put them in a
sack, warm a little, and tie round the throat. Change this poultice when
needed, but keep it on until the throat is entirely well. This poultice is
much better than those made of hot water, as there is no danger of taking cold
in changing it.

To prevent catching contagious diseases, put a small lump each of camphor
gum, brimstone, and assafetida in a little sack, and tie around the body with
a tape.

AN excellent cough remedy is made as follows : Take enough of horehound
to till a three pint cup. pour soft water over it until full, let it simmer until
all the strength is extracted (keep the tin full), then strain; to three pints
of this tea add a pint oi' pure whisky and enough of loaf sugar to make a
syrup ; dose, tablespoon half hour before eating, and the last thing before
retiring. This remedy and dose is for an adult.

A GOOD remedy for colic is tincture of assafetida ; take a lump the size of
a hulled walnut, cover it with an ounce of pure whisky (in fourteen days it
is tincture, but in a few days it will be strong enough* to use). Begin with
one drop in sweetened water, if the child is very young, and increase as re-
quired. Give this to the child an hour before the time for the colic to begin.
If a child is given this, as it grows older, each morning a few drops, it will
not be troubled with worms.

IN croup, redden the throat and chest by rubbing- with a mixture of one-
half tablespoon each of camphor and turpentine and one tablespoon each
of coal oil and sweet oil. Wet a warm flannel with this, and apply to the
throat and neck for a few minutes, watching closely so as to remove it when
the skin is well reddened. No time can be given, as some skins are more
sensitive than others. This outward irritation tends to prevent croup.

FOR worms in children (these do not appear until after the child begins to
eat other food than its mother's milk), give one-eighth of a teaspoonful of
santonin mixed with a little sugar and a drop or two of water, once every
three hours ; continue for six doses. Follow with a dose of castor oil to
which has been added five drops of spirit of turpentine. The above is a
dose for a child of one year old ; for older children, increase the dose some-
what. Pumpkin-seed tea is also a good remedy for worms, and entirely
harmless. All remedies for worms must be taken on an empty stomach.

LUCKILY for the rising generation, fashion recognizes the necessity for pro-
tection of the neck and arms of infants, and while the infant wears long
slips the feet are fairly well protected in the summer, but if they seem in
the least cold to the hand, soft woolen- socks should be put on. When short
clothes are put on, longer socks should take the place of the short ones. No
pains should be spared to keep the legs and feet warm in both summer
and winter. " Keep the feet warm and head cool," is an old but wise maxim.
If the opposite condition exists, look out for serious illness. In winter let
the baby wear warmly lined shoes, chosen for comfort and not for show.
The care of the extremities is very important, and the baby should never
be allowed to go with cold hands. The baby creeping about, and the child-
ren playing on the floor, are exposed to all the drafts that enter through the
crevices of the walls. The cold air immediately seeks the floor, and a grown
person has only to lie down on the carpet in the vicinity of a window or door
to be convinced of the source of many a cold and sore throat. Weather-
strips, in rooms where children play much, are useful; in their absence,
paste a strip of paper across where the lower sash fits into the casing, and
get ventilation by the upper sash. If doors swing inward, a heavy rug may
be placed against it outside, or an old garment. Add to all these precau-
tions warm clothing. When children are large enough to play out of doors
in cold weather, good woolen leggings should be worn. In rainy weather,
the light gossamer rubber cloth, which may be bought by the yard and made
at home, makes excellent protection from wet, and yet is not a burden. If
replaced by a woolen garment in dry weather, no harm will result. Every

SOMETHING ABOUT BABIES. 549

scV/i-girl should have a circular cape of this material. Let no desire to
have your children in fashion induce you to send them out with less clothing
for tne feet and legs than would he required to make a grown person com-
fortable. The scanty clothing of the lower limbs brings on repeated attacks
of croup and various diseases of the throat and lungs. Not only is this true,
but the low temperature and imperfect circulation of the blood prevents the
development of the parts exposed and brings on a race of fashionable, hut
spindle-shanked, children. Don't be deceived by the prevailing idea that
children of the extremely poor, that are half cared for, and of parents who
habitually neglect them, are "healthy." Among this very class Death makes
the heaviest harvest; and those who live are stunted by neglect, in spite of
extra hardiness of constitution. Of course, to remove the ordinary clothing
and substitute lighter for a party or a heated audience-room, is the height
of imprudence. At the close of such an occasion, plenty of wraps should be
provided against the exposure to the cold air when overheated. Young
children had best wear flannel underclothing the whole year. When sud-
den changes take place to colder weather, see that the children have addi-
tional protection before they take cold.

A warm suit for the first short clothes of the baby during the first winter,
is made upas follows: A knit flannel shirt, a loose flannel bandage about
the body, over the bowels (an excellent protection against summer com-
plaints, if continued through the next
summer), a skirt of opera flannel with
a muslin waist, with two rows of but-
tons (four in each row), about an inch
apart, one to support the skirt and the
other for the diaper drawers, which
are made of the same flannel as the
skirt. The accompanying cuts will ex-
plain clearly the manner in which these are made. This
useful garment, either in flannel or muslin, may and should
be worn from the time short clothes are put on until diapers
are left off or even longer. The cut on left hand of page gives the form of
garment, when taken off. The one on the right, the same garment when
put on and buttoned up. The dress should be of the same material, and
color as the skirt and drawers, and cut in Gabrieile style, with long sleeves.
Over this wear a white dress of Nainsook, made plain or elaborate, as may
be desired. In summer, this suit of skirt, drawers, and dress, made in
Silicia, with the overdress of white, is a safe and comfortable dress for a
child, and not easily soiled.

A proper dress for an infant, the first time it is dressed, is a bandage of
soft flannel, put on loosely about the body, a knit woolen shirt, a pinning-
blanket, made of a piece of soft white flannel, three-fourths of a yard
square, and taken up about one-fourth of a yard at the top by a single box-
pleat, three inches wide, and caught together on the wrong side for about
three inches from the top, On each side of the box-pleat make a small pleat,
to be let out as the infant grows. The flannel should be bound with silk
binding before pleating, pinned on with safety pins next the flannel shirt, a
waist with arm-holes but no sleeves, buttoned behind with a small flat but-
ton, and having on the bottom one button in front, one on each side, one in
center of back, and one an inch and a half on each side of the last-named.
The skirt is fastened to these buttons. The three buttons behind serve this
purpose. When child is small, each end is carried past the center button to
the ones an inch and a half beyond it, but as the child grows and needs more
room, the ends are brought together at the center button. The skirt is made
of flannel, seven-eighths of a yard long. The dress, which should be about
one yard long, may be made of any white material. Add to this a pair of
soft knit socks, and the dress is complete. A modest wardrobe should com-
prise : two knit shirts, three pinning blankets, four bandages of different

550 soMj-:riiL\G ABOUT BABIES.

sizes, three fhwinel skirts, three waists, .six muslin slips, six dresses of differ-
ent patterns hut ahout the same in regard to warmth, or better, of same
material, checked or *triprd goods, and differently trimmed, two finer dresses,
which may be made a little longer for style, though the weight is objection-
able as a burden to the child, two pairs of short socks, and as the child
grows older, two pairs of knit hoots, and two dozen diapers (cotton are best,
having more absorbing capacity than linen), one yard long, and for the first,
about five-eighths of a yard wide. Fold the inside one once, end to end,
then again from corner to corner; the outside, fold once from end to end,
and pin one side with safety pins to the flannel band, allowing it to hang
down to protect the legs. When short clothes are put on, fold the outside

diaper as directed above, and use one of lighter ma-
terial, or an old thin one, for the inside. Fold the
latter, end to end once, and then once more in the
same direction. The outside one is now in three-cor-
nered shape ; lay it down with point toward you, lay
the other over it, as represented in diagram, and they
are ready to put on. For night use, wear a bandage, a
pinning blanket, and a flannel night dress, made with

j, «_* i cj _7-_._-

sleeves long enough to gather in with a gathering-string over the hands.
Of course, no garment should be worn at night that has been worn during
the day.

AUNT EVA'S WAY.

This is the idea to start with — that we are dealing with little people. To
be sure they are fearfully and wonderfully made, but only in the same sense
as their parents. As many of these same parents do not understand the
first principles of caring for themselves, we are obliged to begin at the be-
ginning. It is important in the life of a child to begin right. The treat-
ment many a babe receives during the first hours of its life causes it to be
a puny, suffering infant, giving it a constitution predisposed to disease.
The first thing is to protect the sensitive 'darling from exposure. There
must be absolutely no exposure to chill. This is easily done by plenty of
soft, warm flannels — a dozen pieces or more, some of which need be quite
shawls. When needed, they must be full of fire warmth, full as they can
hold, no matter if it is a warm August night. When the child needs
attention, make the physician take a large piece of this and cover it in-
stantly. He can do his whole duty with the child well covered. Never
use water for the first bath, but sweet-oil ; I prefer the oil of sweet cream,
made by simmering cream in a shallow dish on the stove until the oil
separates, to be applied with a soft piece of warm flannel. If care is used
in removing the oil, you will be surprised to see how sweet the little one
looks; on no account use water on the child until it is well climatized,
say twenty-four to forty-eight hours. When a babe screams through its
first toilet operation, it is either cold or frightened. Desist at once, and
fold it closer in its warm wrappings, making sure that nothing soiled or
damp is touching it. Let the little head be cared for first, then one arm,
and so on, keeping the rest of the body carefully covered. After having
the oil well applied, I would rather my child would lie a week with only
its flannel wrappings than he dressed while screaming, but if you go right
so far you will have no trouble.

Its clothing can be any thing that is warm enough and loose enough.
Don't pin it up as if it was to be used to play ball with, and was in dan-
ger of getting tumbled to pieces. It is not even to be handled much, but
laid away to rest as long as it will, and kept still; don't let some loving
soul keep it swaying around. If it acts like waking up or is uneasy, pass
your hands carefully under it, and gently turn it on its other side.

Its food, first and only, at present is that which God has so wisely pro

SOMETHING ABOUT BABIES. 551

vlaed; this is all that it need*, even if it gets but a few drops at a time. If
it can not be satisfied without worrying the mother too much, a little — a very
little — fresh cow's milk can be used with pure sugar and one-third water.
Always remember this — the milk of a "farrow cow" will kill a young lamb
just as sure as it enters its stomach.

I do not think it wise to insist on regular feeding times for nursing infants,
or as long as milk is the chief sustenance. There are many days when the
healthiest of children are fretful. Their gums begin to swell younger than
is generally supposed. There is nothing more soothing than — well, just let
the little pet have its own way; it wrill prove to you when it is most comfort-
able. A baby never cries if it is comfortable ; when it ciies it asks for some-
thing; put yourself in its place and maybe you can come near to the under-
standing. Many of its sufferings are caused by unwise changes in its clothing.
You give it a slight cold by your own thoughtlessness ; then for heaven's sake
don't give it some soothing syrup to weaken its digestion, and render it liable
to be hurt by all food except the simplest. My oldest boy is a victim to sooth-
ing medicines. He must be so careful through watermelon and fruit season,
or he will be sick all the time ; but four others, all past five years old, who
never took as much as a cup of sage-tea, of medicine, can digest any thing.
My remedy for most of the ailments of children is fire warmth.

For colic, unpin the little one's clothing so that the fire can shine clear to
its arm-pits, heating your own hand and passing it gently over the restless
little squirmer. This will either prevent or cure almost any thing. If it
seems very sick, its head hot, you must watch that; I never knew a child to
go into fits unless its head was hot and its hands and feet cold. In this case,
bathe the little feet in warm water; and, if it is in summer, get the leaves of
horse-radish, or a plant of that nature, roll and wilt them, and bind on the
soles of the feet and in the palms of the hands; not to blister, only to keep
moist and warm. If you can not get the green leaves, ginger on wet warm
cloths will do. Then keep the head wet, and keep every one from the room
but the one whom the child wishes to take care of it. Give water or milk —
whichever the child prefers ; or, if not weaned, let it nurse all it washes, no
matter if it keeps throwing it up — that is nature's provision for nursing
babies. It is ready now to be soothed to sleep, and will generally waken with
a gentle perspiration. When you think you must give some kind of wTarm
tea, give pure wrarm water that has been boiled ; it is the best hot drink out
for either mother or child in pain.

My mother was once taken three miles on a cold winter's night to see a
young infant that they feared was going into fits. It screamed and strug-
gled and fought for breath, while its young mother, pale with fear was
walking the house crying too. "Why," said mother, "the child has only
got the 'snuffles,' bring me a little soft grease." She rubbed the nose
gently until the child was partially relieved. Being quite a bad case, she
advised the mother to milk a strain of breast-milk into the nostril ; she
did so, the child sneezed three or four times and dropped asleep in two
minutes. This is also all that is needed for weak or sore eyes in an infant
—breast milk.

For sore mouth, a weak solution of borax ; but your child will not have
a sore mouth or any other disease, if you follow these directions and your
own good sense ; and remember that soothing syrups are the lazy mother's
cure. It is so much easier to put a child to sleep than to bathe it and
warm it and nurse it n'ell.

For croup, take sweet hog's lard and tincture of camphor or camphor
gum and simmer together a short time ; gum the size of a pea to a table-
spoon of lard ; keep it in the house prepared, and rub on the throat at
first symptom. This will relieve any hard cough almost instantly ; if it
does not, mix one teaspoon of it with a tablespoon of molasses, and take in-
wardly. If you are called to a child too bad — too far gone — for these
simple remedies, put it in a warm bath as quick as it can be prepared.

552 SOMETHING ABOUT BABIES.

For whooping-cough, encourage the child to eat sour fruits, either cooked
or raw, or both, aLl it wishes. This keeps the system cool, the bowels open,
and the throat clear.

In weaning your darling, be sure you have plenty of suitable food in
the house that baby is fond of. First teach baby to go to sleep without
nursing; after he has become accustomed to this, teach him to do without
it during the day, and to go to sleep at bed-time ; then let him nurse all
he wishes through the rest of the night, only being careful to leave the bed
before he awakens in the morning. Let him nurse this way for several
weeks, that the change of living may not be too sudden. I have weaned
three children in this way without a single crying spell, and no one about
the house knew about it.

The family physician is a great blessing — more so lhan his medicine.
Never fail to call him in time, if the disease proves stubborn ; but let him
understand that you wish advice as to nursing, and not his medicine, un-
less it is very necessary. Most people think if a doctor leaves no drugs
behind his visit is so much lost money; doctors understand this, and
leave medicine whether necessary or not. As your child conquers one
trifling ailment after another and grows in health and beauty, you will grad-
ually gain a confidence in nature that will be a great rock of defense for
a parent of a growing family ; if you will obey her laws she will never dis-
appoint you.

The regular meals, so necessary to the health and comfort of a family,
must be regular. If you insist on the children only eating at their meals,
don't sit and sew, or visit, with hunger gnawing at their vitals. I think it
safest to allow growing children to have a piece between meals, if they are
hungry enough to eat dry, light bread ; no butter to grease things, or molasses
or milk to tempt them to eat more than they need for necessary support.
The only trouble, 1 find, is they soon get to be too fond of the crusts and " pud-
ding pieces."

The care of the feet is the great picket post after the child begins to run
alone. Watch, watch the little feet that no damp or chill is creeping up t*
chill the vitals. A pair of warm stockings to each pair of restless feet must
be kept by the stove in all damp or cold weather, and never let a child
stop a moment its active play until you know whether its feet are warm and
dry. You had better change feet-covering four or five times a day during
those delightful, treacherous springdays. than to watch a sick-bed and lose your
darling at last. This is what neglect of the feet often brings the little ones
to. I know the task I a'm enjoining on mothers and nurses. I have had
twenty-three pairs of stockings hanging around my cook-stove at once, eack
pair in daily use for exchanges. But I do not know what it is to lose 14
child, or hardly a night's rest, and we have raised six from babyhood. Never
let them go to bed without having their feet all aglow with warmth to their
knees from the bright fire shilling upon them. This is my hobby; fire-
warmth. It will cure ear-ache, stomach-ache, head-ache, legs-ache ; prevent
neuralgia, white-swellings, rheumatic pains, indigestion. Yes, I'm a "fire
worshiper," and you will be after you have tried its virtues on yourself and
children faithfully for twenty years.

In conclusion, my theory is incessant watchfulness of first symptoms —
prevention rather than cure. But let no untried mother feel discouraged ; the
care of a babe is no trouble to a true mother. As often as it needs attention,
so often do her eyes long for a sight of the sweet dimpled rlesh, the dainty
limbs; the loving touch of the little hands upon her face and neck has more
than mesmeric power. And after all is done for them, if they seem to you
to be growing coarse and unlovely, smile upon them oftener, kiss them, caress
them. Don't let the pressing duties of the younger ones lead you to ne-
glect the older ones. Jf a child once learns to do without mother's caressses,
you can never again make them necessary to that child.

SOMETHING ABOUT BABIES. 553

TEETHING.

When the first signs of the teeth appear, the salivary glands are so far
developed that the secretion of saliva is large, and "drooling" is noticed.
This saliva moistens the gums and softens them, so that the coming teeth
make their way through with less difficulty. At this time an ivory coral
or hard rubber ring is useful. There is a sensation in the gums which
the child tries to relieve by biting. Later, when the gum is inflamed
and sore, a soft substance is better than hard. If the g-uru is much
swollen, and there are symptoms of thirst and fever and flushed cheeks, the
child should be seen by a physician. There may be something more serious
than teething.

If the case is mild, soothing applications such as honey of roses, borax
and honey, and syrup of gum arabic will relieve. If bowels are constipated
an injection may be given, or even a mild laxative, with a warm foot-bath at
bed-time. Lancing of the gums is sometimes necessary, and is harmless and
not painful if done skillfully and at the proper time. Rubbing the gums
with a thimble is very harsh treatment.

When a child falls ill, a good many people charge the trouble to "worms."
The real cause of the trouble is generally indigestion, which causes an in-
creased secretion of mucus, and this makes a harbor for worms, which in
themselves do not produce irritation, unless they exist in great numbers.
Bottle-fed children oftener suffer from indigestion than others. The indi-
cations are pining, pevishness, constipation or diarrhea, a sour breath, etc.
These may result from overfeeding or from unsuitable food. Overfeeding is
most frequent. If the stomach is not able to digest the food it will irritate
the bowels and produce diarrhea. The summer diarrhea of children begins
with indigestion, which weakens the system, and makes it sensitive to hot
weather. The proper color for passages from the bowels in infancy is yel-
low. In cases of indigestion the color is greenish, or. if yellow when passed,
soon becomes green. In diarrhea they are offensive and greenish, or even a
bright green. The point is to find out the cause of the trouble and correct
it in the early stages of the disease.

The daily increase in weight of a healthy infant is from a quarter to
three-quarters of an ounce.

Bathing ought not to be neglected for a single day. It ought to be re-
garded as a sacred maternal duty.

The hair should be kept short during infancy and childhood. No finer
beads of hair are ever seen than those on girls whose hair has been cropped
close, boy-fashion, until ten years old.

Xo more dangerous humbug was ever taught than that malt liquors or
wine wras necessary or healthful for a nursing woman.

Sugar should always be an addition to less palatable food, and never
given alone.

A strict observance of the laws of health will strengthen a good const!
tut ion and improve, a bad one.

Diarrhea in nursing children is always the result in a change in tlv;
composition of the milk, from whatever cause.

The period of weaning .should be fixed between twelve and twenty
r.iontli>, !>cii-innin.ir by ceasing to give the breast at night.

children .>!:oul<l ' il •}> with sickly persons or with those of advanced
age.

Where an infant sleeps, light and noise should be e-xcluded.

A young child should not be wakened suddenly, nor by any rude motion
or loud noise.

Pulling roughly, trotting, tossing, swinging from side to side, and all rude
play of this sort does no good and m;iy do great harm.

A wise mother, who has a cheerful di.-!'»<ition herself and performs well
her duties a> nurse, will have no .uood reason to complain that her time Is all
occupied by day and her rest disturbed by night.
35

554 SOMETHING ABOUT BABIES.

A YOUNG MOTHER writes: "I have a little boy seven years old, and a little
girl of four. I have never had the trouble of some young mothers, simply
because I was regular with them from their birth. They never slept with
me, but in a crib at the side of my bed. I had the crib lined so as to prevent
a draught, and tucked their covers tightly over their feet and fastened them
at the top with large safety pins to the pillow — then they can not throw them
off to take cold. I never nursed my babies more than twice in the night,
and often but once ; they slept better being alone. In the morning I nursed
baby, and once between breakfast and dinner, and again between dinner and
supper, also right after dinner was over, at regular hours every day. If they
got hungry between times, they were fed bread and milk. After supper,
the little one was undressed, rubbed well, back and limbs, flannel nightgown
put on, then nursed and put to bed, and they seldom awoke before twelve
o'clock; so I had the evenings for reading and practicing. In the morning
they were taken up, bathed in warm water, dressed, nursed, and given a nap
of two hours. In the afternoon they were put to sleep at one o'clock, and
they would sleep till three. I think no mother should nurse her baby after
it is a year old ; it breaks the mother down, and does baby no good. As my
children grew out of babyhood I still kept them regular in their habits.
They get up in the morning at seven o'clock, wash, dress, and eat breakfast,
drinking milk instead of coffee, play all the morning, and eat a hearty din-
ner. At one o'clock they are put in a bath, their night clothes put on, and
put to bed. They sleep till three or half-past, then are dressed cleanly. At
half-past five they eat a light supper, and in summer time at eight, and in
winter time at half-past six, are put to bed. Two healthier children will be
hard to find ; they never eat between meals, unless it is an apple, and never
want any thing else, but eat heartily at the table. I think if some young
mothers will try my plan they will say there is no need of half-sick and cross
children, caused by eating at all hours and being up late at night."

SUDDEN CHECKING OF PERSPIRATION. — A Boston merchant, in "lending a
hand," on board one of his own ships on a windy day, found himself, at
the end of an hour and a half, pretty well exhausted and perspiring freely.
He sat down to rest, and engaging in conversation, time passed faster than he
was aware of. In attempting to rise he found he was unable to do so without
assistance. He was taken home and put to bed, where he remained two
years ; and for a long time after could only hobble about with the aid of a
crutch. Less exposures than this have, in "constitutions not so vigorous, re-
sulted in inflammation of the lungs — "pneumonia" — ending in death in
less than a week, or causing tedious rheumatisms, to be a source of torture
for a lifetime. Multitudes of lives would be saved every year, and an in-
calculable amount of human suffering would be prevented if parents would
begin to explain to their children, at the age of three or four years, the danger
which attends cooling off too quickly after exercise, and the importance of
not standing still after exercise, or work, or play, or of remaining expos'ed to
the wind, or of sitting at an open window or door, or of pulling off any gar-
ment, even the hat or bonnet, while heated.

THE USES OF A SAND-BAG. — One of the most convenient articles to be used
in a sick-room is a sand-bag. Get some fine sand, dry it thoroughly in a
kettle on the stove, make a bag about eight inches square of flannel, fill it
with the dry sand, sew the opening carefully together, and cover the bag
with cotton or linen cloth. This will prevent" the sand from sifting out, and
will also enable you to heat the bag quickly by placing it in the oven, or
even on the top of the stove. After once using this you will never again
attempt to warm the feet or hands of a sick person with a bottle of hot
water or a brick. The sand holds the heat a long time, and the bag can be
tucked up to the back without hurting the invalid. It is a good plan to
make twro or three of the bags and keep them ready for use.

GIVE babies very little sugar, in any form whatever, as it has a tendency *o
constipate.

SOMETHING ABOUT BABIES. 555

On the first symptoms of cold, such as snuffling, or any slight hoarse-
ness, give immediately a warm foot bath, and then grease with mutton
tallow the nose, neck, chest, and feet; warm the feet well at the fire. Sweet-
oil, pig's-foot oil, or any kind of good grease will answer as well as mutton
tallow. After warming well put them to bed and wrap up well.

MILK FOR THE USE of children should cool until the animal heat is gone
before using.

The following rules for the management of infants duri-ng the hot season are from Dr.
Wilson's " Summer and Its Diseases " :

Rule 1.— Bathe the child once a day in tepid water. If feeble, sponge all over twice a day
with tepid water, or tepid water and vinegar.

Rule 2.— Avoid all tight bandaging. Make clothing light and cool, and so loose that the
limbs may have free play. At night undress, sponge, and put on a slip. In the morning
remove slip, bathe, and dress in elean clothes if it can be afforded ; if not, thoroughly air
clothing by hanging it up during the night. Use clean diapers, and change often.

RuleS.— Let the child sleep by itself in a cot or cradle. Put to bed at regular hours, and
teach to go to sleep without being nursed in the arms. Give no cordial, soothing syrup, or
sleeping drops, without the advice of a physician. They kill thousands of children every year.
If the child frets it is hungry or ill. Never quiet a child by candy or cake. They are com-
mon causes 9f diarrhea and other troubles.

Mule 4.— Give the child plenty of fresh air. Give it plenty of pure cold water. Keep it
out of rooms where cooking or washing is going on. Excessive heat kills children.

Rule 5.— Keep the house sweet and clean, cool, and well aired. In hot weather leave
windows open day and night. Cook in the yard, in a shed, or in the garret. Whitewash
walls every spring, and keep cellar clear of rubbish. Let no slops collect. Disinfect privies
and sinks by a solution of copperas, and get your neighbors to clean up.

Rule 6.— It the supply of breast-milk is ample, and the child thrives, gives no other food in
hot weather. If the supply is short give goat's or cow's milk in addition. Nurse once in
two or three hours by day, and as seldom as possible at night. Remove child from breast
as soon as it falls asleep, and never give the breast when overheated or fatigued.

Ridel.— If brought up by hand, give goat's milk, or eow's milk, and use no other food
while hot weather lasts. For an infant that has not out its front teeth, no substitute for milk
is safe. Creeping children must not be allowed to pick up unwholesome food.

Rule 8.— If milk is pure add one-third hot water to it until child is three months old ; af-
terwards gradually lessen the water. Sweeten each pint with a heaping dessert-spoonful
of sugar of milk, or a tea-spoonful crushed sugar. When very hot weather give milk cold.
It must be unskimmed and as fresh as possible, and broughtvery early in the morning. Scald
pans to be used with boiling suds. In very hot weather boil milk as soon as it comes, and
remove to the coolest place in the house upuu ice or down in a well. In a warm room it
soon spoils

Rule 9.— If the milk disagrees add a table-spoon of lime-water to each bottleful. If pure
milk can not be had, try condensed milk, sold at all grocers. Prepare by adding to six
table-spoons boiling water, without sugar, one table-spoon or more of the milk, accord-
ing to age of the child. If this disagrees, a tea-spoon of arrow-root, of sago, or of corn-
starch, may be added to a pint of milk, as prepared under Rule 8, and cautiously tried. If
milk can not be digested try, for a few days, pure cream, diluted with three-fourths to
four-fifths water, returning to milk as soon as possible.

Rule 10.— The nursing-bottle must be kept perfectly clean, otherwise the milk will turn sour,
and the child will be made ill. Empty after each meal, rinse first in cold water, take apart,
and place nipple and bottle in clean water, to which a little soda has been added. It is bet-
ter to have two bottles, and use them by turns. The plain bottle with rubber nipples is
better than the tube, which is difficult to keep clean.

Rule 11.— Do not wean a child just before or during hot weather ; nor, as a rule, until after
its second summer. If suckling disagrees with the mother she must not wean the child,
but feed it in part from the nursing bottle as directed. However small the supplv of breast-
milk, the mother should keep it up against sickness. It will often save the life of a child
when every thing else fails. When over six months old the mother may save herstreiagth
by giving it one or two meals a day of stale bread and milk, which should be pressed
through a sieve, and put into a nursing bottle. When from eight months to a year old, it
may have also one meal a day of the yolk of a fresh, rare boiled egg, or one of beef or ruut-
ten-broth, into which stale bread has been crumbled. When older it can have a little meat,
finely minced ; but even then milk should be its principal food, and not what grown people
usually eat.

Rule 12.— If a child is suddenly taken with vomiting, and purging, and prostration, send
for the doctor at once. Meantime, put the child for a few minutes in a hot bath, then
carefully wipe dry with a warm towel, and wrap in warm blankets. If hands and feet are
cold, apply bottles filled with hot water and wrapped in flannel. Place a mush poultice or
flaxseeu poultice to which one quarter part of mustard flour has been added, or fkmnels
wrung out of hot vinegar and water, over the belly. Give every fifteen minutes, five drops
brandy in a teaspoonful of water; if vomiting continues, give the brandy in the same
quantity of milk and lime-water. If the diarrhoea has just begun, or if caused by improper
food, give a teaspoouful of castor-oil, or of spiced syri>p of rhubarb. If the child has been
fed partly on breast-milk, mother's milk alone must be used now. If weaned, dilute pure
milk with lime-water, or give weak beef-tea or chicken-water. Let child drink cold water
freely. Remove soiled diapers at once from the room but save far the examination of ttie
physician.

HINTS FOR THE WELL.

Cleanliness is next to godliness.

Always rest before and after a hearty meal.

Do not eat too much. Do not eat late at night.

Food, especially bread, should never be eaten hot.

Children should never be dressed in tight clothes.

Never sit in a damp or chilly room without a fire.

Supper just before going to bed is highly injurious. If hungry, a bit of
bread or cracker will check the craving without spoiling sleep.

Never enter a room where a person is sick with an infectious disease with
an empty stomach.

When really sick, send for a good physician ; and as you value your health
and life, have nothing to do with quacks or patent medicines.

The condiments, pepper, ginger, etc., are less injurious in summer. Fat
beef, bacon, and hearty food may be eaten more freely in winter.

Let the amount of the meal bear some relation to future needs as well
as present appetite; but it is better to carry an extra pound in your pocket
than in your stomach.

A small quantity of plain, nourishing soup is a wholesome first course at
dinner. Rich soups are injurious to persons of weak digestion, and a large
quantity of liquid food is not beneficial to adults.

Three full meals daily are customary, but the number, the relative quantity
and quality, and the intervals between them, are largely matters of opinion,
habit and convenience; regularity is the important thing.

Exercise before breakfast should be very light ; and it is better to take a
cracker or some trifle before going out, especially in a miasmatic climate.
Early breakfasts are a necessity to the young and growing.

Remember that when the stomach is sour after eating, the food is actually
rotting — that is a nauseating word but it expresses the absolute fact in the
case — and it means that some of the rules above given have been violated.

Eat in pure air and in pleasant company ; light conversation and gentle
exercise promote digestion, but hard work of any kind retards it. Avoid se-
vere bodily or mental labor just before and for two hours after a full meal.

Most people drink too much and too fast. A small quantity of water
sipped slowly satisfies thirst as well as a pailful swallowed at a draught.

Drinks at meals should be taken at the close, and not too strong or hot.
Dyspeptics especially should drink sparingly. Children need more than
adults, but too much is injurious.

Adults need to eat at regular intervals two or three times a day, allowing
(556)

HIXTS FOE THE WELL. 557

time for each meal to be fully digested before another is taken. It would
spoil a loaf of bread, half baked, to poke a lump of cold dough into the
middle of it.

Use good palatable food, not highly seasoned : vary in quantity and quality
according to age, climate, weather and occupation. Unbolted or partially
bolted grains are good and sufficient food for men; but nature craves variety.
As a rule, the flesh of meat-eating animals is not wholesome food. Hot
soft bread digests slowly.

Don't eat too fast; the digestive organs are something like a stove, which
if choked up and out of order, burns slowly, and if you keep piling in fuel,
grows more and more choked. The wiser course is to let it burn down and
put in fuel only when needed. It is a foolish notion that food always keeps
up the strength. Only what we digest helps us; all beyond that is a tax
upon the system, and exhausts the strength instead of increasing it.

Masticate well ; five minutes more at dinner may give you better use of an
hour afterward. At meals never drink a full glass of very hot or very cold,
liquid. Never wash down a mouthful. Avoid waste of saliva.

Avoid tobacco, alcohol in all forms, and all stimulants. Every healthy
man is better, stronger, has a clearer head, more endurance, and better
chances for a long life, if free from the habitual use of stimulants. The
boy who begins the use of tobacco or liquors early is physically ruined.

Avoid colds and break up as soon as possible when taken. As soon as
conscious that the pores are closed, keep warm within doors, drink warm
ginger tea, relax the bowels, and take a vapor bath. Breaking a cold up
early, often saves a severe attack of congestion, pneumonia, often even a
fever.

Panaceas are prima facie humbugs ; their makers and takers, their vendors
and recommenders are knaves or fools, or both. Nature cures most diseases,
if let alone or aided by diet and proper care. There are no miracles in
medicine ; remember that to keep or to get health generally requires only a
recognition of Nature's powers, with knowledge of anatomy and physiology,
experience, and common sense.

Never sleep in clothing worn during the day. and let that worn at night
be exposed to the air by day. Three pints of moisture, filled with the waste
of the body, are given off every twenty-four hours, and mostly absorbed by
clothing. Exposure to air and sunlight purifies the clothing and bedding of
the poisons which nature is trying to get rid of, and which would otherwise
be brought again into contact with the body.

The lungs should be trained to free, full, and vigorous action. "The
breath is the life." A man will exist for days without food, but when the
breath is cut off life ceases. If breathing is imperfect, all the functions of
the body work at a disadvantage. It is a common fault to breathe from
the surface of the lungs only, not bringing into play the abdominal muscles,
and so not filling the more remote air-cells of the lungs. By this defective
action the system is deprived of a part of its supply of air, and by inaction
the air-cells become diseased.

558 HINTS FOIL THE WELL.

Evacuate the bowels daily, and, above all, regularly ; the best time is after
breakfast; partly to be rid of a physical burden during the day, but chiefly
to relieve the bowels. Constipation is safer than diarrhoea. For the former,
exercise, ride horseback, knead the belly, take a glass of cool water before
breakfast, eat fruit and laxative food ; for the latter, follow an opposite
course — toast, crust, crackers and rice are the best food. Pain and uneasi-
ness of digestive organs are signs of disturbance ; keep a clear conscience ;
rest, sleep, eat properly ; avoid strong medicines in ordinary cases.

Keep the person scrupulously clean; change the clothing worn next to the
skin (which should be flannel) often. Don't economize in washing bills. A
cold bath every morning for very vigorous persons, or once or twice a week
and thorough rubbing with a coarse towel or flesh-brush mornings when
bath is not taken, for the less robust, is necessary to keep the functions of
the skin in health, and is very invigorating. After warm baths a dash of
cold water will prevent chill and "taking cold." In bathing in winter, the
shock from cold water is lessened by standing a minute in the cold air after
the removal of clothing before applying water.

A very prolific source of disease is defective drainage. In the country,
slops and waste water are thrown into the back yard to trickle back into
the well and pollute it, or to form a reeking cesspool which poisons the air.
In cities, the sewer-connections with houses allow the foul gases to rush
back through the waste-pipes to closets or sinks and into the house. Neat-
ness will cure the first, and a flue connecting each system of drainage-pipes
with the tallest chimney in the house where a fire is constantly used, will
draw off and consume the gases in the second.

It should be remembered that the use of chloride of lime, and other fu-
migants, does not destroy filthiness, but only renders it less evident. Clean-
liness, fresh air, and sunlight will purify. Cleanliness is a very strong word.
Carpets filled with dust or grease, dirty furniture, or walls covered with old
paper, defile the atmosphere as much as a refuse heap in the cellar or back
yard. A dark house is generally unwholesome and dirty. The sunlight is
second only in importance to fresh air. To convince one that light purifies,
it is only necessary to go into a darkened room and note the corrupt smell.

Ventilation can not be accomplished by simply letting the pure air in ;
the bad air must be let out. Open a window at top and bottom, hold a
lighted candle in the draft, and see the flame turn outward at the top and
inward at the bottom, showing the purifying currents. Windows on opposite
sides of the room ventilate still more perfectly. In sleeping rooms, avoid
"drafts" when possible, but danger of taking cold from them may be
averted by extra clothing. In living-rooms, an open fire-place or grate in-
sures ventilation. The use of close stoves, and close rooms, are the causes
of the increased prevalence and fatality, in winter, of small pox, scarlet
fever, and other contagious diseases.

Colds are often, if not generally, the result of debility, and are preceded
by disordered digestion. Such cases are prevented by a removal of the cause
by diet and pure air. Extreme cold or heat, and sudden exposure to cold

HINTS FOR THE WELL. 559

by passing from a heated room to cold outside air, is very injurious to the
old or weak. All such should avoid great extremes and sudden changes.
In passing from heated assemblies to the cold air, the mouth should be kept
closed, and the breathing done through the nostrils only, so that the cold
air may be warmed before reaching the lungs, which have just been im-
mersed in a hot-air bath. The injurious effect of such sudden changes is
caused by driving the blood from the surface to the internal organs, pro-
ducing congestions.

Bad smells mean that decay is going on somewhere. Rotten particles
are floating in the air, and penetrating the nostrils and lungs. Their offen-
siveness means that they are poison, and will produce sickness and death, or
so reduce the tone of the system that ordinarily mild disorders will prove
fatal. In all such cases remove the cause when possible. Many of these
poisons are given off by the body, and are removed by pure air, as dirt is
washed away by water. Soiled or foul air can not purify any more than
dirty water will clean dirty clothes. Pure air enters the lungs, becomes
charged with waste particles, which are poison if taken back again. An
adult spoils one gallon of pure air every minute, or twenty-five flour barrelfuls
in a single night, in breathing alone. A lighted gas-burner consumes eleven
gallons, and an ordinary stove twenty-five gallons a minute. Think of these
facts before sealing up the fire-place, or nailing down the windows for
winter.

Let the sunshine into every room in the house. The sunlight is a great
purifier. Keep the cellar not only clean and sweet, but give it fresh air and
good ventilation, or it will poison the rest of the house.

If one is accustomed to sleeping with windows open, there is no danger of
taking cold from the exposure, winter or summer. People who shut up
windows to keep out "night air," make a mistake. At night, the only air
to breathe is " night air." A bed that has been made up for a week or longer
is not fit to sleep in. It has gathered moisture and should be aired. When
fixed wash-bowls stand in sleeping-rooms, the waste-pipe should be carefully
closed, as sewer gases often escape through them into the room.

Many of the colds which people are said to catch, commence at the feet. To
keep these extremities warm, therefore, is to effect an insurance against the
almost interminable list of disorders which spring out of a "slight cold."
First, never be tightly shod. Boots and shoes, when they fit closely, press
against the foot and prevent a free circulation of the blood. When, on the
contrary, they do not embrace the foot too tightly the blood gets fair play,
and the places left between the leather and the stockings are filled with a
comfortable supply of warm air. The second rule is, never to sit in damp
shoes. It is often imagined that unless they are positively wet it is not
necessary to change them while the feet are at rest. This is a fallacy ; for
when the least dampness is absorbed into the sole, it is attracted nearer to
the foot itself by its own heat, and thus perspiration is dangerously checked.
Any person may prove this, by trying the experiment of neglecting this rule,
and his feet will become cold and damp after a few moments, although,
taking off the shoe and warming it, it will appear quite dry.

560 HINTS FOR THE WELL.

Remember that there is no patent medicine or "patent pad," warranted
to "cure by absorption," that will absorb "disease half us rapidly as a wet
towel wrapped aroUnd the body, and covered with a dry flannel. If people
were required to pay $10 each for this " valuable secret" there would be no
difficulty in getting millions of testimonials to its efficacy. It is too cheap
to be popular with people who liked to be humbugged ; but when humbugs
all fail, try hot and cold water.

One of the most prominent writers on health topics says: "The great
practical lesson which I wish to inculcate, to be engraven as on a plate of
.-teel, on the memory of children and youth, young men and women, the
mature and the gray-headed: Allow nothing short of fire or endangered life to
induce you to resist, for one single moment, natiire's alvine call. So far from
refusing a call for any reason short of life and death, you should go at the
usual time and solicit, and doing so you will have your reward in a degree
of healthfulness, and in a length of life, which very few are ever permitted
to enjoy. If the love of health and life, or the fear of inducing painful
disease canjnot induce you to adopt the plan I have recommended, there is
another argument which, to young gentlemen and young ladies, may appear
more convincing — personal cleanliness. [If you suffer yourself to become
and remain costive you will smell badly ; the breath of a costive child even is
scarcely to be endured.] Cold feet, sick headache, piles, fistulas, these, with
scores of other diseases, hav-e their first foundations laid in constipation,
which itself is infallibly induced by resisting nature's first calls. Reader, let
it be your wisdom never to do it again."

A DYSPEPTIC'S FIGHT FOR LIFE.

Judge W. was a depressed, despondent, discouraged, listless, moody, nerv-
ous, wretched dyspeptic, for five weary years. He tried travel, but neither
the keen air of the sea-shore nor the bracing breezes of the northern prairies
brought him relief. He tried all the panaceas and all the doctors at home
and abroad in vain. Some told him that he had heart-disease, others thought
it was inflammation of the spleen, gout, Bright's disease, liver complaint,
lung difficulty, or softening of the brain. Bottle after bottle of nostrums
went down the unfortunate man's throat, and it was only when physicians
and friends gave him up, and pronounced him to all intents a dead man,
that he threw bottles, plasters, powders and pills to the four winds, and, with
the energy of despair, set about disappointing his doctors, and getting ready
to live despite their ghastly predictions. Then began a fight for life against
dyspepsia, a fight which many have begun, but few have won. He bathed
the whole body every morning in cold water, summer and winter, not by a
shower or a plunge, but by vigorously dashing the water on the body with the
hands, and afterwards rubbing briskly with a course towel. This was con-
tijmeft without missing a single morning for years. In the meantime the
strictest diet was instituted. By experimenting, the patient found what he
could eat without harm, and ate that only in very small quantities, meas-
uring his food on his plate before beginning his meal, and limiting himself
rigidly to that quantity. His principal food for nearly three years was

HINTS FOR THE WELL. 561

cracked wheat and Graham ruush, and the last meal was taken at two o'clock
in the afternoon — not a particle of food passed his lips from that time until
the next morning, thus giving the stomach complete rest and time to begin
the work of recuperation. Special attention was given to eating slowly and
thoroughly masticating the food, and not to eat too much, too fast, or too
often, were rules strictly and rigidly observed. Bathing, diet, rest, sleep, and
gentle exercise in the open air did the work. It was a dreadful conflict —
days of struggle and temptation, requiring more heroism and steady tenacity
of purpose than would nerve a soldier for battle, for such a battle is for the
day, but this fight was renewed every morning and continued every day for
months and years. But patience, courage, intelligent judgment, and a strict
adherence to the above regimen won the day without a grain or a drop of
medicine, and Judge W. believes that the good Lord of us all has never per-
mitted any man to discover or invent medicine that will cure dyspepsia.
Nature is the only perfect physician. Cold water, fresh air, the natural
grain (wheat), sleep, rest, and gentle exercise, make up the grand panacea.
With these alone, and the self-denial and moral courage to persist in the
good right, the confirmed, nervous, miserable dyspeptic, became a well,
strong, and hearty man — in five days? No. In five months? No. In five
years? Yes; and after the fight, when contemplating the victory won. he
could say with the model philanthropist, Amos Lawrence, after his battle
of fifteen long y<*irs with the same disease, '' If men only knew how sweet the
victory is, tiiev would not hesitate a moment to engage in the conflict."

HINTS FOR THE SICK-ROOM.

The sick-room should be the lightest, most cheerful, and best ventilated
room in the house. Patients in the sunny wards of hospitals recover
soonest, and the sick, in nearly all cases, lie with their faces to the light.
Every thing should be kept in perfect neatness and order. Matting is
better than a carpet, though, when the latter is used, it may be kept clean
by throwing a few damp tea-leaves over only a part of the room at a time,
then quietly brushing them up with a hand-broom. A table not liable
to injury, a small wicker basket with compartments to hold the different
bottles of medicine and a small book in which to write all the physician's
directions, two baskets made on the same plan to hold glasses or cups,
screens to shade the light from the eyes of the patient, a nursery-lamp
with which to heat water, beef- tea, etc., a quill tied on the door-handle
with which the nurse can notify others that the patient is asleep by merely
passing the feather-end through the key-hole, several "ring cushions" to
give relief to patients compelled to lie continually in one position (these
cushions are circular pieces of old linen sewed together and stuffed with
bran ; or pads may be used, made of cotton -batting basted into pieces of
old muslin of any size required), and a sick couch or chair, are a few of-
the many conveniences which ought to be in every sick-room.

Pure air in a sick-room is of the utmost importance. In illness, the poi-
soned body is desperately trying to throw off, through lungs, skin, and in
every possible way, the noxious materials that have done the mischief.
Bad air and dirty or saturated bed-clothes, increase the difficulty at the very
time when the weakened powers need all the help they can get. Avoid
air from kitchen or close closets. Outside air is the best, but, if needed,
there should be a fire in the room to take off the chill. A cold is rarely
taken in bed, with the bed-clothes well tucked in, but oftener in getting up
out of a warm bed when the skin is relaxed. Of course any thing like a
" chill " should be avoided, and it is not W7ell to allow a draft or current oi
air to pass directly over the bed of the patient.

A good way to secure a supply of fresh air, without a draft, is to have a
board five or six inches wide, and a? long as the width of the window ; raise
the lower sash, place board under it, and the fresh air finds its way in be-
tween the sash by an upward current,

In disease less heat is produced by the body than in health. This decline

occurs even in summer, and is usually most evidenj \n the early morning,

'when the vital powers slacken, the food of the previous day having been

exhausted. The sick should be watched between midnight and ten or

(562)

HINTS FOE THE SICK-ROOM. 563

eleven in the morning, and if any decline in heat is noticed, it should be
supplied by jugs of hot water. A sick-room should, above all, be quiet.
Any rustling sound, such as that of a silk dress or shoes which creak, should
be entirely avoided. If it is necessary to put coal on the fire, drop it on
quietly in small paper sacks, or rolled in paper slightly dampened. Visitors
should never be admitted to a sick-room. The necessary attendants are usu-
ally a sufficient annoyance to a weak patient, and many a tombstone might
truthfully and appropriately be inscribed, " Talked to death by well-meaning
friends." It is not generally the loudness of a noise that disturbs the sick,
but the sound that produces expectation of something to happen. Some
can not bear any noise. Any thing that suddenly awakens is injurious.
Never awaken a sleeping patient unless ordered to do so by the physician.
In sickness, the brain is weakened with the rest of the body, and sleep
strengthens it. If rest is interrupted soon after it is begun, the brain is
weakened so much the more, and the patient becomes irritable and wake-
ful. If sleep lasts longer, he falls asleep again more readily. Never speak
within the hearing of the sick, in tones which can not be fully understood.
An occasional word, or murmur of conversation, or whisper, is intolerable,
and occasions needless apprehension.

Few persons have any idea of the exquisite nea-tness necessary in a sick-
room. What a well person might endure with impunity, may prove fatal to
a weak patient. Especially the bed and bedding should be scrupulously
clean. In most diseases the functions of the skin are disordered, and the
clothing becomes saturated with foul perspiration, so that the patient alter-
nates between a cold damp after the bed is made, and a warm damp before,
both poison to his system. Sheets which are used should be dried often
from this poisonous damp, either in the sun or by the fire, and the mattress
and blanket next the sheets should also be carefully aired as often as pos-
sible. In changing very sick patients (particularly women after confinement)
the sheets and wearing-clothes should be well aired by hanging by the fire
for two days. Move the patient close to one side of the bed, turn the
under sheet over close to the invalid, then smooth the mattress, removing
any thing that may be on it. Make ready the clean sheet, by rolling one-
half into a round roll, lay this close by (he invalid, spread the other half
smoothly over the bed. Now assist the patient on the clean sheet, unroll
and spread over the other side of the bed. Have the upper sheet ready,
which must be carefully and gently laid over the invalid, then add the other
bed-clothes. (In dressing a blister where a bandage has to be placed around
the body, roll one-half the bandage, place it under the invalid, so that the
attendant at the other side can reach it, unrolling, and placing it around
the patient without disturbing him. ) Light blankets are best for coverings.
Never use the impervious cotton counterpanes and comforters. The clothing
should be as light as possible with the requisite warmth. The bed should
be low, and placed in the light, and as a rule the pillows should be low, so
as to give the lungs free play. Scrofula is sometimes caused by children
sleeping with their heads under the clothing, and patients sometimes ac-
quire the same injurious habit.

564 HINTS FOR THE SICK-ROOM.

Bathing should always be done under the advice of a physician, but soap
and water are great restoratives. In most cases, washing and properly dry-
ing the skin gives great relief. Care should be taken, while sponging and
cleansing, not to expose too great a surface at a time, so as to check per-
spiration. The physician will regulate the temperature. Sometimes a little
vinegar, whisky, or alcohol added to the water, makes the bath more re-
freshing, and bay-rum for the face, neck, and hands is often acceptable.
Whenever the bath is followed by a sense of oppression, it has done harm.
Its effect should be comfort and relief.

Chamber utensils should be emptied and thoroughly cleansed immedi-
ately after using, and in no case allowed to remain standing in the sick-
room. Slop-pails, into which nothing should be allowed to go except the
waste water from the wash stand, must be emptied and cleansed thoroughly
at least twice a day.

It is well for t both nurse and patient to remember that nothing relieves
nausea or vomiting sooner than drinking hot water in as great quantity and
as hot as possible. Placing the hands in hot water up to the wrists, a flan-
nel or other cloth, dipped in hot water and laid five or six folds thick, on
any pained part, will relieve suffering more' promptly than all the pain-
killers in the world. Cover the wet flannel with another dry one, the edges
of which extend over the wet one an inch or more. In about five minutes
slip the wet flannel out and put in its place another as hot as can be han-
dled, taking care to let as little cold air as possible touch the skin over
which the hot flannel has been applied. When pain is relieved, put on
towels wet in cool water and cover with flannel ; leave, for an hour or more,
remove and wipe dry, rubbing vigorously. These hot applications will often
relieve a violent, dry cough in a few minutes, and in some forms of croup
will cure in half an hour. ,

Patients are often killed by kindness. A spoonful of improper food, or
the indulgence of some whim, may prove fatal. A physician's directions
should always be observed with the strictest fidelity. Medicines and things
which will be wanted during the night should all be prepared before the
patient grows sleepy. Every thing should be done quickly but quietly, and
with precision. In talking, sit where the patient can see you without turn-
ing his head. Never ask questions when he is doing any thing, and never
lean or sit upon the bed. Sick persons generally prefer to be told any
thing rather than to have it read to them. A change in the ornaments of
the room is a great relief, and the sick especially enjoy bright and beautiful
things. Flowers, which do not have a pungent odor, are ahvays a great
delight.

In convalescence great care is necessary, and the physician's directions
should be implicitly obeyed, especially in regard to diet; a failure in obedi-
ence often brings on a fatal relapse, A little food at a time and often re-
peated, is the general rule for the sick. A table-spoon of beef-tea, every
half hour, will be digested, when a cupful every three or four hours will be
rejected. (In giving a drink or liquid of any kind a moustache-cup will be

HINTS FOR THE SICK-ROOM. 565

found a great convenience. ) The sick can rarely take solid food before eleven in
the morning, and a spoonful of beef-tea, or whatever stimulant the physician
has ordered, given every hour or two, relieves exhaustion. Brandy, whisky,
or other alcoholic stimulants, however, should never be ordered in cases
where there is a hereditary tendency to use them, or where they have been
used as a beverage, or where the associations of the patient in the future
would be likely to make an acquired taste for them a temptation. In most
cases substitutes may readily be found. Untouched food should never be
left at the bed-side. Every meal should be a surprise, and the patient should
be left alone while eating. Food for the sick must be of the best quality,
and neatly and delicately prepared. The cook should do half the patient's
digesting. Keep the cup and saucer dry, so that no drops will fall on the
bed or clothing.

Beef-tea contains a certain amount of nourishment, and may be given
in almost any inflammatory disease. Eggs do not agree with all patients,
but are nourishing food when admissible. Tenderloin of beef, cut across
the grain, and broiled on live coals, without smoke, and well cooked or
rare, as the physician may direct, is always relished; and a tender lamb-
chop, broiled in the same way, with the fat removed before serving, is
easily digested and nutritious. Roasted potatoes, very mealy, are prefer-
red to other vegetables. Milk is a representative diet; and, when it agrees
with the digestion, is probably better adapted to strengthen the body in
sickness than any other one article of food, but it must be fresh and pure.
The least taint of sourness is injurious. Butter-milk, however, when fresh,
is useful in fevers, bilious diseases and dyspepsia. Cream is even better
than milk, and is less apt to turn acid in the stomach. Many patients
thrive on Indian-meal mush and cream, and any preparations of Indian-
meal are especially good for persons who are suffering from the loss of natural
warmth (see Bread-making). Oat-meal, Graham and rye mush, and home-
made brown-bread, are important articles of diet, greatly relished by the
sick. There are instances of persons recovering from serious illness where
a table-spoon of rye mush, and half tea-cup butter-milk, three times a day,
were all that could be taken for two or three weeks. A patient's craving
for any particular article of food should be communicated to the physi-
cian, as it is often a valuable indication of the wants of the system. These
cravings should be gratified whenever possible. Melons act on the kidneys,
and are good in many cases of fever, bowel complaint, etc. Celery also is
good in some diseases of the kidneys, and in nervousness and rheumatism.
Fresh, crisp, raw cabbage, sliced fine and eaten with good vinegar, is easily
digested, and often highly relished by a patient suffering from a "weak
stomach.'" New cider is also excellent in many cases of nervous dyspep-
sia. Fruits and berries — raw, ripe and perfect — used in moderation, are
admirable remedies in cases of constipation and its attendant diseases.
The grape has a wide range of curative qualities. The seeds are excel-
lent for costiveness; the pulp is very nutritious and soothing to irritated
bowels, while the skins, if chewed, act as an astringent. Raw beef is ex-

566 HISTti FUR THE SICK-ROOM.

cellent in dysentery; it should be minced very fine, and given in doses
of a spoonful at a time every four hours, the patient, in the meantime,
eating nothing else. Bananas or baked apples are good in chronic diar-
rhoea. A rind of bacon is good for teething children to chew. Rice-water
or rice-jelly are advisable in many cases of convalescence from acute fever,
summer complaint and like diseases. Fresh pop-corn, nicely salted, clain-
broth, the juice of a roasted oyster in the shell, soda-water and pepper-
mint-tea are remedies for sick stomach. Vegetable acid drinks, herb-teas,
toast-water, and all such drinks are often much relished. A custard made
from a preparation of liquid rennet, as directed on bottle, is a delicate
dish. Buttered-toast, either dry or dipped, though so generally given, is
rarely a suitable article for the sick, as melted oils are very difficult of diges-
tion. In quinsy, diphtheria, inflammation of lungs, typhus and other putrid
fevers, acids are of very great benefit. Take a handful of dried currants,
pour over them a pint of boiling water, let them stand half a minute with-
out stirring, then drain off the water, strain it through a cloth, and set it away
to cool; when given to the patient, dilute well, so that the acid taste is very
slight. Acid fruits should be eaten early in the day. Above all, it should
be remembered, that it is not the nourishment which food contains, but
that which the stomach can assimilate, that builds up; a sick person will thrive
on what would not sustain a well man.

It is of the utmost importance that the food be delicately and carefully
administered, and this should never be left to servants. It should be made
as attractive as possible, served in the choicest ware, with the cleanest of
napkins, and the brightest of silver. If tea is served, it should be freshly
drawn, in a dainty cup, with a block of white sugar, and a few drops of
sweet cream. Toast should be thin, symmetrical, well yellowed, free from
crust, and just from the fire. Steak should be a cut of the best tenderloin,
delicately broiled', and served with the nicest of roasted potatoes. The atten-
tion given to these simple matters is, in many cases, worth more than the
physician's prescriptions.

The craving for tea and coffee is almost universal with the sick. A moder-
ate quantity is a great restorative ; but an excess, especially of coffee, im-
pairs digestion. Neither should be given after five in the afternoon, as
they increase excitement and cause sleeplessness ; but sleeplessness from ex-
haustion in the early morning is often relieved by a cup of tea or coffee.
The patient's taste will decide which should be used. In cases of thirst,
the physician will prescribe what other drink should be given to satisfy it.
Cocoa is riot often craved by the sick, and possesses no stimulating qualities.
Crust-coffee is very nourishing.

A very simple means of refreshing the nurse, and a valuable disinfectant,
if the nature of the invalid's complaint does not forbid it — that is seldom
the case — is to put some pure, fresh-ground coffee on a saucer, or other dish,
and in the center place a very small piece of camphor-gum, and touch a
match to it. As the gum burns, allow sufficient coffee to consume to per-,
vade the atmosphere with the aroma; it is wonderful in its invigorating
effects.

FOOD FOR THE SICK. 567

The following recipe makes a delicious, refreshing and cooling wash for
the sick-room :

Take of rosemary, wormwood, lavender, rue, sage and mint a large hand-
ful of each. Place' in a stone jar, and turn over it one gallon of strong cider
vinegar, cover closely, and keep near the fire for four days; then strain, and
add one ounce of pounded camphor-gum. Bottle and keep tightly corked.

There is a French legend connected with this preparation (called vinaigre
a quatre voleurs). During the plague at Marseilles, a band of robbers plun-
dered the dying and the dead without injury to themselves. They were im-
prisoned, tried and condemned to die, but were pardoned on condition of
disclosing the secret whereby they could ransack houses infected with the
terrible scourge. They gave the above recipe. Another mode of using it, is
to wash the face and hands with it before exposing one's self to any infec-
tion. It is very aromatic and refreshing in the sick-room; so, if it can ac-
complish nothing more, it is of great value to nurses.

FOOD FOR THE SICK.

CRUST COFFEE. — Toast bread very brown, pour on boiling water, strain and
add cream and sugar and nutmeg, if desired.

CREAM SOUP. — One pint boiling water, half tea-cup cream; add broken
pieces of toasted bread and a little salt.

WINE WHEY. — One pint of boiling milk, two wine-glasses of wine, boil a
moment, stirring well ; take out the curd, sweeten and flavor the whey.

RASPBERRY RELISH. — To each pint of berry juice add one pound of sugar.
Let it stand over night; next morning boil ten minutes, and bottle for use.

PARCHED RICE. — Cook in custard-kettle a half cup parched rice in one
pint boiling salted water; when done serve with cream and sugar.

ALUM WHEY. — Mix half ounce powdered alum with one pint sweet milk,"
strain and add sugar and nutmeg; it is good in hemorrhages, and sometimes
for colic.

SAGO CUSTARD. — Soak two table-spoons sago in a tumbler of water an hour
or more, then boil in same water until clear, and add a tumbler of sweet
milk ; when it boils, add sugar to taste, then a beaten egg and flavoring.

BAKED MILK. — Bake two quarts milk for eight or ten hours in a moderate
oven, in a jar covered with writing paper, tied down. It will then be as
thick as cream, and may be used by weak persons.

BUTTER-MILK STEW.— Boil one pint butter-milk, add small lump butter,
and sweeten to taste. Some add a tea-spoon of ginger and honey instead of
sugar.

CHICKEN BROTH. — Take the first and second joints of a chicken, boil in
one quart of water till very tender, and season with a very little salt and
pepper.

EGG GRUEL. — Beat the yolk of an egg with a table-spoon of sugar, beating
the white separately; add a tea-cup of boiling water to the yolk, then stir in
the white, and add any seasoning; good for a cold.

TAMARIND WHEY. — Mix an ounce of tamarind pulp with a pint of milk,
strain and sweeten. Or, simply stir a table-spoon of tamarinds into a pint
of water.

To REMOVE GREASE FROM BROTHS FOR THE SICK. — After pouring in dish,
pass clean white wrapping-paper quickly over the top of broth, using sev-
eral pieces, till all grease is removed.

^SASSAFRAS DRINK. — Take the pith of sassafras boughs, break in small
pieces and let soak in cold water till the water becomes glutinous. This is
good nourishment, and much relished.

PEARLED WHEAT PUDDINU. — One pint of wheat, one half gallon new milk,

568 FOOD FOR THE SICK.

sweeten and flavor to taste, bake one hour. This is a delicious and simple
pudding.

RAW BEEF. — Chop fresh, lean beef (the best steak or roast) very fine,
sprinkle with salt and pepper, and put between thin slices of Graham or
white buttered-bread. This is a very nutritious diet.

RAW BEEF TEA. — Cut up lean, fresh me«t, soak eight or ten hours in a
small quantity of cold water. This is good after severe cases of typhoid,
fever.

A SELF-HOLDER FOR A SPOON. — In dropping medicine into a spoon, place
the handle between the leaves of a closed book lying on the table, and then
both hands may be used in dropping the mixture.

SEA-MOSS FARINE. — Dessert-spoon of sea-moss farine, quart boiling water;
steep a few minutes, sweeten and flavor writh lemon (leaving out rinds).
This is a very pleasant drink and is good for colds.

JELLICE. — One-half tea-spoon of currant, lemon or cranberry jelly put into
a goblet, beat well with two table-spoons water, fill up with ice-wrater, and you
have a refreshing drink for a fever patient.

FEVER DRINK. — Pour cold wrater on wrheat bran, let boil half an hour,
strain and add sugar and lemon-juice. Pour boiling \vater on flax-seed, let
stand till it is ropy, pour into hot lemonade and drink.

BARLEY WATER. — Add two ounces pearl barley to half pint boiling water;
let simmer five minutes, drain and add two quarts boiling water ; add two
ounces sliced figs, and two ounces stoned raisins; boil until reduced to a
quart; strain for drink.

BEEF-TEA SOUP. — To one pint of "beef essence" (made in a bottle as
directed in recipe on a succeeding page), quite hot, add a tea-cup of the best
cream, well heated, into which the yolk of a fresh egg has been previously
stirred, mix carefully together, and season slightly, and serve.

To PREVENT WEARING THROUGH THE SKIN WHEN BED-RIDDEN. — Apply to
tender parts of the body with a feather, a mixture made by beating to a
strong froth, the white of an egg, dropping in while beating two tea-spoons
spirits of wine. Bottle for use.

To DROP MEDICINE. — Shake the bottle so as to moisten the cork. With
the wet end of the cork moisten the edges of the mouth of the bottle, then,
holding the cork under the mouth, let the fluid pass over the cork in drop-
ping.

VEGETABLE SOUP. — Two tomatoes, two potatoes, twro onions, and one table-
spoon rice ; boil the whole in one quart of water for one hour, season with
salt, dip dry toast in this till quite soft, and eat; this may be used when
animal food is not allowed.

CURRANT SHRUB. — Make the same as jelly, but boil only ten minutes;
when cool, bottle and cork tight, (see directions for canned fruits). Raspberry,
strawberry and blackberry shrubs are made in the same way ; when used,
put in two-thirds ice-water.

OAT-MEAL BLANC-MANGE. — A delicious blanc-mange is made by stirring
twro heaping table-spoons of oat-meal into a little cold water, then stir with
a quart of boiling milk, flavor and pour into molds to cool, when cream or
jelly may be eaten with it.

MULLED BUTTERMILK. — Put on good buttermilk, and wrhen it boils, add
the well-beaten yolk of an egg. Let boil up and serve. Or, stir into boiling
buttermilk thickening made of cold buttermilk and Mour. This is excellent
for convalescing patients.

OAT-MEAL GRUEL. — Put two heaping table-spoons oat-meal in one quart cold
water, stir till it commences to boil, then cook one hour, stirring occasionally ;
do not let it scorch ; season writh salt, sugar, and any spice desired. For
infants and very sick patients it must be strained, and not salted.

BROILED CHICKEN, QUAIL, SQUIRREL OR WOODCOCK. — Any of these must
be tender. Take the breast of the first two, or the thighs of the others;
place on hot coals or on a broiler, turning often to prevent burning. When

FOOD FOR THE SICK 569

done, remove the burned parts, if any, season slightly with butter, pepper
and salt, and serve at once.

ARROWROOT CUSTARD. — One table-spoon of arrowroot, one pint of milk,
one egg, two table-spoons sugar; mix the arrowroot with a little of the cold
milk ; put the rest of milk 011 the tire and boil, and stir in the arrowroot
and egg and sugar, well beaten together ; scald and pour into cups to cool ;
any flavoring the invalid prefers may be added.

CINNAMON TEA.— To a half-pint fresh, new milk add stick or ground ein-

namon enough to flavor, and white sugar to taste ; bring to boiling point,

and take either warm or cold. Excellent for diarrhoea in adults or chil-

>dren. A few drops or a tea-spoon of brandy may be added, if the case

demands.

TAPIOCA JELLY. — One half pint tapioca, ©ne quart water, juice and some
of the grated rind of a lemon ; soak the tapioca for three or four hours in the
water, sweeten it and boil for one hour in a custard-kettle, or until quite clear,
stirring it of ten. When almost done, stir in the lemon, and when sufficiently
cooked, pour into molds. Serve with sweetened cream.

SAGO JELLY-PUDDING. — Wash thoroughly one tea-cup of sago, cook it in
three pints of water fifteen or twenty minutes, till perfectly clear, add a
very little salt; stir in half a jelly-glass of currant, grape or other jelly
and two spoonfuls sugar. Mold and serve cold with cream and sugar ; or,
eat warm.

GRAHAM GEMS FOR INVALIDS. — Mix Graham flour with half milk and
half water, add a little salt, beat, making the batter thin enough to pour;
have the gem-pan very hot, grease it, fill as quickly as possible and return
immediately to a hot oven; bake about thirty minutes. Practice will teach
just the proper consistency of the batter, and the best temperature of the
oven. It will not be good unless well beaten.

PANADA. — Take two richest crackers, pour on boiling water, let stand a few
minutes, beat up an egg, sweeten to taste, and stir all together; grate in
nutmeg and add brandy or wine to suit the invalid. Or, break in a pint bowl
toasted bread and pour over boiling water, adding a small lump of butter,
two table-spoons wine, brandy or whisky ; sweeten to taste and flavor with
nutmeg or cinnamon.

RASPBERRY VINEGAR. — Pour over two quarts of raspberries in a stone jar,
one quart of very best vinegar; let stand twenty-four hours, strain, and
pour liquor over fresh fruit, and let stand in the same way; allow one pound
sugar to a pint of juice; put into a stone jar and set in pot of boiling water
one hour; skim well, put into bottles, cork and seal tight. Diluted with
water this is very nice for the sick. Toasted bread may be eaten with it.

RICE JELLY.— Mix one heaping table-spoon of rice-flour with cold water
until it is a smooth paste, add a scant pint of boiling water, sweeten with
loaf-sugar ; boil until quite clear. If the jelly is intended for a patient
with summer complaint, stir with a stick of cinnamon ; if for one with
fever, flavor with lemon juice, and mold. Rice-water is made in the same
manner, by using twice the quantity of boiling water.

ROYAL STRAWBERRY ACID. — Take three pounds ripe strawberries, two
ounces citric acid, and one quart of water ; dissolve the acid in the water,
and pour it over the berries ; let them stand in a cool place twenty-four
hours, draw off, and pour in three pounds more of berries, and let it stand
twenty-four hours. Add to the liquor its own weight of sugar, boil three or
four minutes each day for three days, then cork tightly and seal. Keep in
a dry and cool place.

STRAWBERRY ACID. — Dissolve five ounces tartaric acid in two quarts of
water, and pour it upon twelve pounds of strawberries in a porcelain ket-
tle; let it simmer forty-eight hours; strain it, taking care not to bruise the
fruit. To every pint of juice add one and one-half pounds of sugar and stir
until dissolved, then leave it a few days. Bottle and cork lightly ; if a slight
fermentation takes place leave the cork out a few days. 'Then cork, seal
and keep bottles in a cold place.

570 FOOD FOR THE SICK.

BLACKBERRY WINE. — To every gallon of bruised berries, add half a gal-
lon of soft cold water ; let stand twenty-four hours, then strain. To every
gallon juice, add three pounds sugar; till a cask and let it remain without
n: >ving or shaking until it has fermented, which it will have done in six
weeks. Put over the mouth of the cask a thin piece of muslin. When
fermentation has ceased, draw off the wine and bottle without shaking the
cask. Cork and seal.

OAT-MEAL CAKES. — Take equal parts fine oat-meal and water; mix and
pour into a pan about one-third of an inch deep and bake half an hour, or
until crisp and slightly brown ; or make half an inch thick and bake soft like
a johnny-cake ; or if the oven is not hot enough to bake, pour it into a fry-«
ing-pan, cover it and bake it on the top of the stove, dishing it when brown
on the bottom. It is not good cold. If any be left, warm it up and it is al-
most as good as new.

OAT-MEAL PIE-CRUST. — This is made exactly like the dough for crackers;
it may be rolled a very little thinner. It bakes quickly, so that care must
be taken not to scorch it in cooking the contents of the pie. It is not suited
for an upper crust, but does admirably for pies that require but one crust.
It is just the thing for those who do not think shortened pie-crusts whole-
some, and it is good enough for any one. One can eat it with as much im-
punity as so much oat-meal mush and fruit sauce.

MUTTON BROTH. — Put two pounds of mutton and two quarts cold water to
boil, add one table-spoon rice washed carefully through several waters. Let
it boil till the meat will leave the bone, and the rice is cooked to a liquid
mass. Take from the fire, season with a little salt; skin, if preferred. If
for a patient with flux leave on all the fat (the more fat the better).

This is also a nice way to make chicken broth. Take a chicken size of a
quail and prepare as above.

UNCOOKED EGG. — This is quite palatable, and very strengthening, and
may be prepared in a variety of ways. Break an egg into a goblet and beat
thoroughly, add a tea-spoon sugar, and after beating a moment add a tea-
spoon or two of brandy or port wine; beat well and add as much rich milk,
or part cream and milk, as there is of the mixture. Or, omit brandy and
flavor with any kind of spice; or, milk need not be added, or the egg may
be beaten separately, stirring in lightly the well-whipped whites at the last.

CRACKED WHEAT PUDDING. — To one quart new or unskimmed milk add
one-third cup cracked wheat, same of sugar (or a little more if preferred), a
little salt and small piece of stick cinnamon. Place in moderate oven and
bake two hours or longer. When about half done stir in the crust already
formed, and it will form another sufficiently brown. When done the wheat
will be very soft, and the pudding of a creamy consistency. It can be eaten
hot or cold, and is nice for invalids. A handful of raisins added is consid-
ered an improvement by some.

BROILED BEEFSTEAK. — Many times a small piece of "tenderloin" or "por-
terhouse " is more wholesome, for an invalid, than broths and teas ; and with
this may be served a potato, roasted in the ashes, dressed with sweet cream
(or a little butter) and salt, or nicely cooked tomatoes. Have the steak from
half an inch to an inch thick, broil carefully two or three minutes over hot
coals, turning often with a knife and fork, so as not to pierce it. When
done, put on a small dish, season slightly with salt and pepper, and a small
bit of butter, garnish with the potato, and serve hot. •

STEWED OYSTERS. — Remove all bits of shell from a half dozen fresh, select
oysters, place in a colander, pour over a tea-cup of water, drain, place liquor,
drained off in a porcelain-lined sauce-pan, let come to boiling point, skim
well; pour off into another heated dish, all except the last spoonful which
will contain sediment and bits of shell which may have been overlooked^
wipe out sauce-pan, return liquor, add oysters, let come to the boiling point,
add a small lump of good butter, a tea-spoon of cracker-dust, a very little
cayenne pepper and salt, and a half tea-cup fresh, sweet cream.

FOOD FOE THE SICK. 571

To MAKE KTTMYSS. — Take three quarts of good, rich, sweet milk; one
quart of hot water, in which dissolve onej-half pint sugar ; add the hot
water to the milk ; when this mixture is lukewarm add three table-spoons of
brewer's yeast; set in a moderately warm place, stir often, and, when it
begins to sparkle (which will be in about one and a half hours), put it into
strong bottles and cork tight; put in a cool place and in eight hours it will
be ready for use. Procure a champagne tap (cost $1), and draw the best
kumyss ever made.

PREPARED FLOUR FOR SUMMER COMPLAINT. — Take a double handful of
flour, tie up tightly in cloth and put in a kettle of boiling water, boil from
three to six hours, take out, remove the cloth, and you will have a hard,
round ball. Keep in a dry, cool place, and when wanted for use, prepare
by placing some sweet milk (new always preferred) to boil, and grating int*»
the milk from the ball enough to make it as thick as you desire, stirring it
just before removing from the stove with a stick of cinnamon ; this gives it
a pleasant flavor; put a little salt into the milk. Very good for children
having summer complaint.

MILK PORRIDGE. — Place on stove in skillet one pint new sweet milk and a
very little pinch of salt; when it boils have ready sifted flour, and sprinkle
with one hand into the boiling milk, stirring all the while with a spoon.
Keep adding flour until it is about the consistency of thick molasses; eat
warm with a little butter and sugar. This is excellent for children suffering
with summer complaint. Or, mix the flour with a little cold milk until a
smooth paste, and then stir into the boiled milk. Or, break an egg into the
dry flour and rub it with the hands until it is all in fine crumbs (size of a
grain of wheat), then stir this mixture into the boiling milk.

BRAN BISCUITS. — Take cup bran (as prepared by Davis & Taylor, 24 Canal
Street, Boston), five cups sifted flour; scald the bran at tea-time with half

Eint boiling water; when cool, pour it into the middle of the flour, add one-
alf cup good yeast (or part of a yeast-cake, soaked till light), one tea-spoon
salt, and two table-spoons sugar; wet with new milk into soft dough, much
thicker than batter. Let it stand, covered closely, in a warm place to rise.
In the morning, spoon into hot gem or patty-pans, and bake in a quick oven
to a brown crust. Part of the dough may be baked in a small loaf to be
eaten warm. (It can be made with water by using a little butter, but is not
so good.) Any remaining may be split for dinner or toasted for tea.

OAT-MEAL WAFERS. — Use equal parts water and oat-meal, make as thin as
you can shake it out on the bottom of pan, so that when done it will not be
thicker than a knife-blade anywhere, and in most places you can see day-
light through it. Bake very slowTly until quite dry, watching that it may not
scorch. In taking out it will probably break into* many fragments, but they
will be delicious ones — not shapely for the table, but so temptingly savored
that any delicate person who can eat at all will find them satisfying, nour-
ishing, and easily digested — far better than the standard sick dish called
gruel. As for the well folks, put your wafers out of the way if you expect
to find any of them for the invalid's next meal.

BLACKBERRY CORDIAL. — Put a half bushel of blackberries in a preserv-
ing-kettle and cook until scalded through well ; strain and press out all the
juice; put juice in kettle with the following spices well broken up and put
into a bag; one-quarter pound allspice, two ounces cinnamon-bark, two
ounces cloves, and two nutmegs; add loaf-sugar, about one pound to every
quart of juice or more if preferred, and cook slowly ten or fifteen minutes,
remove from the fire, let cool a little, and add good pure brandy in the i>ro-
portion of one pint to every three pints of juice. A smaller quantity may
be made, using the same proportions. This is an excellent remedy for di-
arrho?a and other diseases of the bowels.

GOOD TOAST. — Toast slices of bread, scrape off any blackened, charred
portion ; lay on a soup-plate, pour on cold milk enough to wet through, and
leave half an inch or so in depth of milk in the plate. Good milk, with a

572 FOOD FOE THE SICK.

little extra cream in it, is all the better, and a very trifle of salt improves
it. Put over the toast thus prepared, an inverted large earthen bowl, or tin
basin, large enough to cover it and set down upon the plate all round. Put
this in a warm, not very hot, stove oven, two, three, or more hours in ad-
vance. The milk will cook and evaporate and its substance be condensed
in the toast, while the cover will keep the toast moist. It is then very good
without butter, though a little may be used if desired.

BEEF BROTH. — Cut in small pieces one pound of good lean beef; put on
in two quarts of cold water and boil slowly, keeping it well covered, one and
one-half hours; then add half a tea-cup tapioca, which has been soaked
three-quarters of an hour in water enough to cover, and boil half an hour
longer. Some add, with the tapioca, a small bit of parsley, and a slice or
two of onion. Strain before serving, seasoning slightly with pepper and
salt. It is more strengthening to add, just before serving, a soft poached
egg. Rice may be used instead of tapioca, straining the broth, and adding
one or two table-spoons rice (soaked for a short time), and then boiling half
an hour.

MEAT FOR INVALIDS. — The following method of rendering raw meat pal-
atable to invalids is given by good authority. To 8.7 ounces of raw meat,
from the loin, add 2.6 ounces shelled sweet almonds, .17 ounces shelled
bitter almonds, and 2.8 ounces white sugar — these to be beaten together in
a marble mortar to a uniform pulp, and the fibers separated by a strainer.
The pulp, which has a rosy hue, and a very agreeable taste, does not at all
remind one of meat, and may be kept fresh for a considerable time, even
in summer, in a dry, cool place. Yolk of egg may be added to it. From
this pulp, or directly from the above substance, an emulsion may be pre-
pared which will be rendered still more nutritious by adding milk.

ARTICLES FOR THE SICK-ROOM. — A rubber bag, holding two quarts, to be
one-half or three-quarters filled with hot water, and placed about the patient
where needed — under head in neuralgia, around the side in liver-congestion,
etc.; or can be filled with very cold water in cases needing such applications
— is very flexible and agreeable, and can be used where a soap-stone or bottle
would hurt. Price, $2.00.

A pair of very long, loose stockings, knit of Saxony wool, or any soft
yarn, without heels, to draw on towards morning in fever cases, or to keep
patient warm when she is up; they might come half way between the
knee and thigh. Every housekeeper should have a pair to be used in cases
of sickness.

OAT-MEAL CRACKERS. — Wet one pint fine oat-meal with one gill water;
work it a few minutes with. a spoon, until you can make it up into a mass;
place on a board well covered with dry oat-meal; make as compact as you
can, and roll out carefully to one-sixth of an inch thick, and cut into
squares with a knife. Bake in a very slow oven, or merely scald at first;
and then let them stand in the oven until they dry out. These are difficult
to make up at first, but you soon learn to handle the dough and to watch
oven so that they will not scorch. These are excellent for all the purposes
of crackers, and if kept dry, or if packed in oat-meal, they will last good
for months. This is one form of the Scotch " bannock." A rich addition
is two heaping spoonsful of ground dessicated cocoanut.

OLD-TIME FOOD FOR CONVALESCENTS. — Roast good potatoes in hot ashes
and coals; when done, put in a coarse cloth and squeeze with the hand, and
take out the inside on a plate. Put a slice of good pickled pork on a stick
three or four feet long, hold before a wood fire until it cooks slightly, then
dip into a pan of water-and let it drip on the potato to season it ; repeat until
the meat is nicely cooked on one side, then turn the other, dip in water, etc.
When done place on plate beside the potato, serve with a slice of toast dressed,
with hot water and a little vinegar and salt, or use sweet cream instead of
vinegar. A cup of sage tea, made by pouring boiling water on a few leaves
of sage and allowing it to stand a few minutes, served with cream and sugar,

FOOD FOR THE SICK. 573

is very nice ; or crust coffee, or any herb tea is good. Food prepared in this
way obviates the use of butter.

BEEF-TEA. — Cut pound best lean steak in small pieces, place in glass fruit-
jar (a perfect one), cover tightly and set in a pot of cold water; heat gradu-
ally to boil, and continue this steadily three or four hours, until the meat is
like white rags and the juice thoroughly extracted; season with very little
salt, and strain through a wire strainer. Serve either warm or cold. To
prevent jar toppling over, tie a string around the top part, and hang over a
stick laid across the top of pot. When done, set kettle off stove and let cool
before removing the jar, and in this way prevent breakage. Or, when beef-
tea is wanted for immediate use, place in a common pint bowl (yellow ware),
add very little water, cover with saucer, and place in a moderate oven ; if in
danger of burning add a little more water. To make beef-tea more palatable
for some patients, freeze it.

CORN-MEAL GRUEL. — Add to three pints boiling water two table-spoons corn-
meal, stirred up with a little cold water ; add a pinch of salt and cook twenty
minutes. For very sick persons, let it settle, pour off the top, and give with-
out other seasoning. For convalescents, toast a piece of bread nicely, and
put in the gruel with one or two table-spoons sweet cream, a little sugar and
ginger, or nutmeg and cinnamon. When a laxative diet is allowed this is very
nourishing. Or, take a pint of meal, pour over it a quart or more of cold
water, stir up, let settle a moment, and pour off the water; repeat this three
times, then put the washed meal into three quarts of cold water, and place
where it will boil ; cook three hours, and when done add a pinch of salt.
This is a very delicate way of cooking, and it may be eaten with or without
other seasoning. This is an old and very valuable recipe, used thirty years
ago by Dr. Davenport, of Milford Center, Ohio.

BOILED FLOUR OR FLOUR BALL. — Take one quart good flour ; tie in a pud-
ding-bag so tightly as to make a solid mass ; put into a pot of boiling water
early in the morning, and let boil until bedtime ; take out and let dry. In
the morning, peel off and throw away the thin rind of dough, and, with a
nutmeg-grater, grate down the hard dry mass into a powder. Of this from
one to three tea-spoonfuls may be used, by first rubbing it into a paste with
a little milk, then adding it to about a pint of milk, and, finally, by bringing
the whole to just the boiling-point. Give through a nursing-bottle. For
children who are costive use bran-meal or unbolted flour instead of white
flour, preparing as above directed.

RICE WATER. — Wash four table-spoons of rice ; put it into two quarts of
water, which boil down to one quart, and then add sugar and a little nut-
meg. This makes a pleasant drink. A pint or half a pint of milk added to
the rice water, before it is taken from the fire, gives a nourishing food suita-
ble for cases of diarrhea. Sago, tapioca, barley, or cracked corn can be pre»
pared in the same manner.

ORANGEADE. — This is an antiseptic and anti-diarrhea remedy ; try it. Take
of dilute sulphuric acid, concentrated infusion of orange-peel, each, twelve
drachms; of syrup of orange-peel, five fluid ounces; add two imperial gal-
lons of water. Take a draught of a large wine-glassful. It is an excellent
summer beverage for the South.

RAW BEEF FOR CHILDREN. — Take half a pound of juicy beef, free from any
fat; mince it very finely; then rub it into a smooth pulp either in a mortar
or with an ordinary potato-masher, and press it through a fine sieve. Spread
a little out upon a plate and sprinkle over it some salt, or some sugar if the
child prefers it. Give it alone or spread upon a buttered slice of stale bread.
It makes an excellent food for children with dysentery.

THE ARTS OF THE TOILET.

Beauty and health constitute a royal inheritance. The child born with
such a heritage, and brought up by a mother who has the good sense to
discard soothing syrups, narcotics and cordials, and carefully trains up to
cleanly habits, proper exercise, plenty of air and sunshine, and wholesome
food, starts in life with a capital that will in the long run tip the balance
against the largest fortune in dollars. To keep health and beauty, or to
restore it when lost, it is necessary to observe the laws of health, discarding
quackery and panaceas of all kinds as superstitions, and inventions ot
the devil. Pure air and plenty of it, free sunshine and plenty of it, are
better restoratives than all the patent medicines under the sun. Too often
the doctor brings the medicine only to have the medicine bring the doctor
again. The sunlight will give a lady's cheek a fresher tinge and a more
delicate complexion than all the French powders and rouge in Paris.

FOE THE HAIR. — Wash in cold sage-tea.

CAMPHOR — put in drawers or trunks will keep away mice.

THE NECK. — Too tight collars and neckerchiefs are apt to produce perma-
nent swelling of the throa't.

COCOA BUTTER. — Apply, at night, to face and hands, and wash off in th«
morning. This is excellent for the skin, and keeps it soft and clear.

To CLEAN LIGHT KIDS. — Put the glove on the hand, and rub thoroughly
with white corn-meal, using a piece of cotton flannel.

To KEEP PEARLS BRILLIANT. — Keep in common, dry magnesia, instead of
the cotton wool used in jewel cases, and they will never lose their brilliancy.

TONIC FOR THE HAIR. — Ounce best castor-oil, two ounces each of French
brandy and bay rum ; scent with rosemary and rose-geranium.

To CURE CHILBLAINS. — Soak feet for fifteen minutes in warm water, put
on a pair of rubbers, without stockings, and go to bed.

CEMENT FOR JET. — Use shellac to join, and then smoke the joints to make
them black.

MOTHER'S MARKS — should never be interfered with, except by the advice
of a physician.

TETTER OR RINGWORM — of the face is caused by a disordered stomach,
and must be cured by proper diet.

PIMPLES — are caused by improper diet, and can never be cured except by
correcting the habits. Cosmetics only injure.

To RESTORE COLOR TO KID SHOES.— Mix a small quantity of good polish
blacking with the white of an egg.

HAIR OIL. — -Two tea-spoons each of castor oil, ammonia and glycerine;
add alcohol enough to cut the oil, and put in a four-ounce bottle half full of
rain-water. Shake before using.

BLACK HEADS. — To remove " black heads " in the face, place over the black
spot the hollow end of a watch-key, and press firmly. This forces the foreign
substance out, so that it may be brushed offv and is a cure.
(574)

THE ARTS OF THE TOILET. 575

To KEEP OFF MOSQUITOES. — Rub exposed parts with kerosene. The odor ig
not noticed after a few minutes, and children especially are much relieved
by its use.

THE BREATH. — Nothing makes one so disagreeable to others as a bad breath.
It is caused by bad teeth, diseased stomach, or disease of the nostrils.
Neatness and care of the health will prevent and cure it.

THE SKIN AND COMPLEXION. — Washing in cool, but not excessively cold,
water, and general cleanliness, keeps the skin healthy and the complexion
clear.

IVORY BLACKING FOR SHOES. — Four ounces ivory-black, three ounces
coarsest sugar, one table-spoon sweet-oil, one pint small beer; mix well
together.

CASTOR-OIL FOR SHOES. — Take a tea-spoon of it and rub in thoroughly
by a fire. Do this when the shoes are new, and several times afterwards,
and they will last twice as long.

DANDRUFF. — One ounce flour of sulphur to one quart of water. ShaJce
well at intervals, for a few hours, and, when settled, saturate the head with
the clear liquid every morning.

FOR CHAPPED HANDS, FACE AND LIPS. — Ten drops carbolic acid in one
ounce glycerine; apply freely at night. Pure mutton tallow is also ex-
cellent.

COLOGNE WATER. — Thirty drops each oil of lavender, oil of bergamot, oH
of lemon, and" orange-flower water, half pint deodorized alcohol. Cork and
shake well.

CORPULENCY. — An excess of fat is a disease. To reduce the excess, eat
little or no butter, fat meat, gravies, sugar, vegetables, or other articles
containing large amounts of starch or sugar.

DANDRUFF IN THE HAIR. — There is no simpler nor better remedy for this
vexatious appearance (caused by a dryness of the skin) than a wash of cam-
phor and borax — an ounce of each put into a pint and a half of cold water,
and afterwards rub a little pure oil into the scalp.

MOTH PATCHES — may be removed from the face by the following remedy :
Into a pint bottle of rum put a table-spoon of flour of sulphur. Apply
this to the patches once a day, and they will disappear in two or three
weeks.

BOSTON BURNETT POWDER FOR THE FACE — Five cents worth of bay rum,
five cents worth of magnesia snow-flake, five cents worth of bergamot,
five cents worth of oil of lemon ; mix in a pint bottle and fill up with
rain-water.

To CLEAN JEWELRY. — Any gold jewelry that an immersion in water will
not injure, can be beautifully cleaned by'shaking it well in a bottle nearly
full of warm soap-suds to which a little prepared chalk has been added, and
afterwards rinsing it in clear, cold water, and wiping it on a towel.

MOLES. — To remove, moisten a stick of nitrate of silver, touch the moles,
and they will turn black and sore, and soon they will dry up and fall
off of themselves. If they do not entirely go, repeat. It is better, however,
never to attempt their removal without consulting a physician.

WARTS. — Wash with water saturated with common washing soda, and let
dry without wriping; repeat frequently until they disappear. Or pass a pin
through the wart, and hold one end of it over-the flame of a candle or lamp
until the wart fires by the heat, and it will disappear.

STAINS ON THE HANDS — from nitrate of silver, may be removed by a solu-
tion of chloride of lime. Fruit stains are removed by washing the hands
without soap, and holding them over the smoke of burning matches or sul-
phur.

To REMOVE SUNBURN. — Scrape a cake of brown Windsor soap to a pow-
der, add one ounce each of eau de Cologne and lemon-juice; mix well and
form into cakes. This removes tan, prevents hands from chopping, and
makes the skin soft and white.

576 THE ARTS OF THE TOILET.

COLD CREAM FOB CHAPPED LIPS. — One-half ounce spermaceti, twenty
grains white wax, two ounces pure oil of sweet almonds, one ounce pure
glycerine, six drops oil of rose ; melt first three ingredients together, and,
when cooling, add the glycerine and oil of rose, stirring until cold.

BAD BREATH. — Bad breath, from catarrh, foul stomach, or bad teeth, may
be temporarily relieved by diluting a little bramo chloralum with eight or ten
parts of water, and using it as a gargle, and swallowing a few drops just
before going out. A pint of bromo chloralum costs fifty cents, but a small vial
full will last a long time.

FRFIT STAINS — may be removed from the fingers in the following manner :
Mix together half an ounce of cream tartar and half an ounce of powdered
salt of sorrel; apply a solution of this to the fingers, and the stains will dis-
appear. Diluted sulphuric acid may be used, but care should be taken that
none of it touches any fabric, as the acid will destroy it.

FLESH WORMS. — Black specks on the nose disfigure the face. Remove by
washing thoroughly in tepid water, rubbing with a towel, and applying with
a soft flannel a lotion made of three ounces of cologne and half an ounce of
liquol- of potash. Or press but by putting the hollow end of a watch-key
oyer it.

LIPS OR HANDS CHAPPED by cold weather or wind, should be rubbed with
glycerine generally wrhen about to be exposed to the air, or rubbed with
honey after washing. Never kiss the lips of persons not in health, as dis-
ease is sometimes contracted in this way, as well as by the use of towels,
cups or tumblers used by unhealthy persons.

BAY RUM. — Ten cents worth of magnesia, two quarts each of soft water
and alcohol, one ounce oil of bay. Dissolve magnesia in rain-water, then
add other ingredients. Wrap filtering paper in form of a funnel, and filter
carefully through into a bottle and cork tightly. When used, dilute with
rain-water to whatever strength desired.

LEANNESS — Is caused generally by lack of power in the digestive organs
to digest and assimilate the fat-producing elements of food. First restore
digestion, take plenty of sleep, drink all the water the stomach will bear in
the morning on rising, take moderate exercise in the open air, eat oat-meal,
cracked wheat, Graham mush, baked sweet apples, roasted and broiled
t>eef, cultivate jolly people, and bathe daily.

SUPERFLUOUS HAIRS — Are best left alone. Shaving only increases the
strength of the hair, and all depilatories are dangerous and sometimes dis-
figure the face. The only sure plan is to spread on a piece of leather equal
parts of galbanum and pitch plaster, lay it on the hair as smoothly as pos-
sible, let it remain three or four minutes, then remove it with the hairs,
root and branch. This is severe but effective. Kerosene will also remove
them. If sore after using, rub on sweet-oil.

THE FACE. — To wash properly, fill basin two-thirds full with fresh, soft
•water, dip face in the water and then the hands ; soap the hands well and
rub with a gentle friction over the face ; dip the face in water the second
time and rinse off thoroughly, wiping with a thick but soft towel. Pure
soaps do not irritate the skin. The best are castile, curd, glycerine and other
neutral soaps. Medicated or highly colored or perfumed soaps should never
be used.

FOOD. — A good complexion never goes with a bad diet. Strong coffee, hot
bread and butter, heated grease, highly spiced soups, meats or game, hot
drinks, alcoholic liquors, fat meats, are all damaging to its beauty. Strong
tea, used daily, will after a time give the skin the color and appearance of
leather. Coffee affects the skin less but the nerves more, and a healthy
nervous system is necessary to beauty. Late suppers, over-eating at meals,
eating between meals, the use of candies, sweetmeats, preserves, etc., pro-
duce pimples and blotches.

THE HANDS. — The use of gloves, especially kids, help to preserve the soft-
ness of the hands. Cleanliness and sprinkling with orris-root counteracts

THE ARTS OF THE TOILET. 577

excessive perspiration. Warts are removed by steeping the hands in warm
water for half an hour, and then paring away the white and insensible sur-
face. The nails should be cut frequently, always in oval shape. The nail-
brush should be full and soft. It should be rubbed on a cake of soap and
then used vigorously. Biting nails is a bad habit. To break it up, in chil-
dren, dip the ends of the fingers in a solution of aloes.

THE NOSE. — Excessive wiping, snuffing, and blowing, especially in chil-
dren, deforms the nose, and should be practiced only when necessary for
cleanliness. A nose leaning to one side, caused by wiping in one direction,
may be cured by using the handkerchief with the other hand, or by wear-
ing occasionally an instrument surgepns employ for that purpose. Large,
fleshy noses are reduced by wearing at night a contrivance which com-
presses the artery that supplies the nose. Red noses become so by exposure
to heat or the sun, by alcoholic drinks, or by a debility of the blood-vessels
of the skin. The latter cause is removed by gentle friction and cold bathing
of the feet.

THE BATH — Not only promotes cleanliness, but is a tonic. The skin does
one-third of the work of breathing, and if the myriad of pores are closed,
the lungs are overburdened, or else the work is left undone. The tonic
effect is caused by the contraction of the surface blood-vessels, driving the
blood back to the larger blood-vessels and the heart, bringing on a reaction
which rushes the blood back to the skin, causing a glow, freer respiration
and more vigorous action of the whole muscular system. A sponge or
hand bath are the simplest forms, and should be taken in a moderately
yvarm room. As a rule, the more rapidly a bath is taken the better, and it
should always be followed by friction with the hand or with a not too rough
towel.

THE EAR. — The outer ear should be well cleansed and the passage wiped
put daily with a rag on the end of the little finger, but nothing should be
inserted further. The insertion of a pin, or any hard substance, frequently
ruptures the ear. When cleansing is necessary on account of accumulation
of wax by cold, or other cause, it should be done by syringing with warm,
water, having dropped in two or three drops of glycerine the night before
to soften the substance to be removed. This often cures sudden deafness.
Cotton-wool stuffed into the ear is injurious and is seldom necessary. In
conversing with deaf persons, it is important to remember that clearness,
distinctness, and a musical tone of voice is understood much more easily
than a loud tone.

TEETH.— Cracking nuts, biting thread, eating hot food, especially bread
and pastry raised with soda, very cold drinks, alternate contact with cold
and hot substances, highly seasoned food, alcoholic liquors and tobacco,
metal toothpicks, and want of cleanliness, are injurious to teeth. After
eating, the mouth should be rinsed with lukewrarm water, and such pieces
of food as are not thus washed away removed by a quill toothpick. Tooth-
brushes should be elastic and moderately hard.' Those with hairs not too
close together are best and most durable. A brush that is too hard may be
permanently softened by dipping in hot water. Rub up and dowrn as
well as across the teeth. Teeth should be often examined by a competent
dentist.

COLLARS THAT DO NOT FIT. — Few gentlemen have philosophy enough to
endure an ill-fitting collar with patience, but not many understand why they
do not fit. The fact is, the laundress stretches them the wrong way. Damp
linen is very pliable, and a good pull will alter a fourteen-inch into a fifteen-
inch collar in the twinkling of an eye. She ought to stretch them crosswise,
and not lengthwise. Then, in straightening out shirt-bosoms, she makes
another mistake of the same sort. They also ought to be pulled crosswise in-
stead of lengthwise, particularly in the neighborhood of the neck. A length-
wise pull draws the front of the neckband somewhat directly under your
chin, where it was never meant to go ; and, of course, that spoils the fit of

578 THE ARTS OF THE TOILET.

your collar. With the front of the neckband an inch too high, and the col-
lar an inch too long, you have a most undesirable combination.

CUTTING TEETH. — The time the first teeth make their appearance varies,
but the following dates approximate the time : Central incisors from five to
eight months after birth ; lateral incisors from seven to ten : first molars from
twelve to sixteen ; cuspids, or eye-teeth, from fourteen to twenty ; second mo-
lars from twenty to thirty-six. The first teeth should be protected from de-
cay as far as possible by careful cleaning daily; if decay makes its appear-
ance, the cavity should be promptly filled, and the tooth saved until dis-
placed by the permanent teeth. About the sixth year, the first molars of
the permanent teeth make their appearance. They are generally supposed to
belong to the first or milk-teeth, and are frequently lost for want of care.
A little more attention given to the first teeth would save parents and chil-
dren sleepless nights and suffering.

THE EYES. — Damp, foggy weather, the reflection of the bright sunshine,
intense cold, dusty wind, reading on cars in motion, reading by gas or lamp-
light when the light falls directly on the eyes, sitting before a glowring fire,
•wearing of glasses when not needed, wearing veils, and all indulgences that
weaken the nervous system, injure the eyes. The most pleasing light for
work is from a northern exposure. A shade that protects the eyes from the
light, that falls on paper, book or work is an advantage. The light should
not come from different points, but that from behind the worker is best,
A very weak or very bright light should be equally avoided. Diseases of
the eye are often the result of general weakness, and in such cases local
treatment lias little effect. In fitting glasses to the eye great care should be
taken to adjust the lens to the eye wTith accuracy. Crown glass is preferable
to flint, on account of its superior hardness, its entire want of color, and
its non-decomposition of light. Scotch pebbles are unobjectionable except
as to cost.

DRESS. — The first object of dress is protection of the body, second to en-
hance and bring out its beauty. Dress which does not enhance the beauty
of the wearer, or which attracts attention from the wearer to itself, is out
of taste. To be in correct taste it must be "becoming," and in this sense
dressing is an art worthy of the attention and study of the most intellec-
tual and accomplished woman. The beauty of dress, to a cultivated eye,
does not lie in its money value, but in its perfection in detail and per%
feet adaptation to the wearer and the occasion for which it is intended.
Any simpleton in petticoats, who has plenty of money, can order her
clothes from Worth, in the latest Paris styles, but some quiet woman, with
brains and taste, in simpler costume, will be sure to outshine her in
"society." Lowr-necked dresses, dragging skirts, corsets and stays, pad'
dings, heavy skirts which rest on the hips, heavy veils, high-heeled boot*
and every other unphysiological abomination in dress, mars beauty and dex
stroys health.

FRECKLES.— Grate horse-radish fine : let it stand a few hours in buttermilk,
then strain and use the wash night and morning. Or, squeeze the juice of a
lemon into half a goblet of water and use the same way. Most of the reme-
dies for freckles are poisonous, and can not be used with safety. Freckles
indicate a defective digestion, and consist in deposits of some carbonaceous
or fatty matter beneath the skin. The diet should be of such a nature that
bowels and kidneys will do their duty. Daily bathing, with much friction,
should not be neglected, and the Turkish bath taken occasionally, if con-
venient. The juice of a lemon, in which there is as much sugar dissolved as
the juice will hold in solution, is an excellent remedy for freckles. This
should be applied with a camel's-hair brush several times daily, until they
disappear. It must be understood that all acids are astringents in their
nature, and their too frequent use is as injurious as many apparently more deleteri-
ous cosmetics; for, by too frequent and violent contraction of the pores, they
become overworked, and finally refuse to respond to the action of any appli-

THE ARTS OF THE TOILET. 579

•.

cation ; wrinkles result, and are generally ineradicable, except after a tedi-
ous dietetic and medical course of treatment.

TEETH. — Many, while attentive to their teeth, do more injury than good
by two much ornciousness, daily applying some dentifrice, or tooth-powder,
often impure and injurious, and rubbing them so hard as not only to injure
the enamel by excessive friction, but also to hurt the gums even more than
by a toothpick. Tooth-powders advertised in newspapers are to be suspected,
as some of them are not free from corrosive ingredients. Charcoal (which
whitens the teeth very nicely), pumice-stone, cuttle-fish, and similar sub-
stances, are unfit for use in tooth-powders, as all are to a certain extent in-
soluble in the mouth, and are forced between the margin of the gums, form-
ing a nucleus for a deposit. Below will be found a fewr good formulas for
dentifrices : Three and one-half pounds of creta preparata, one pound each of
powdered borax, powdered orris-root and white sugar, and two ounces car-
damom seeds; flavor with wintergreen, rose or jasmine. If color is desired,
use one pound of rose-pink and as much less of creta preparata. Tooth-
powders should be thoroughly triturated in a wedgewood mortar and finely
bolted. The following is a simple and cheap preparation, and is pretty good.
Take of prepared chalk and fine old Windsor soap pulverized well in pro-
portion of about six parts of the former to one of the latter. Soap is a very
beneficial ingredient of tooth-powder.

THE HAIR. — Professor Erasmus Wilson, of London, who is authority on
the subject, condemns the washing of hair; but advises that it should be
kept clean by brushing, this being a more effective stimulant than water.
In cases of ordinary falling out of the hair, he prescribes the following:
Liquid ammonia, almond oil, and chloroform, of each one part, diluted
with five parts of alcohol or spirits of rosemary, which can be made fragrant
by the addition of a drachm of the essential oi'l of lemons. The head should
undergo a thorough friction with the hair-brush, after which the lotion may
be applied. It may be diluted, if necessary, and can be applied daily or
otherwise.

For removing scurf, he advises a lotion of borax and glycerine, two
drachms of each to eight ounces of distilled water. This is cooling, and
allays dry ness of the skin.

In cases of baldness, a lotion of the following can be used with effect:
Camphor, ammonia, chloroform and aconite, in equal parts, to be rubbed
on the bare place daily, or twice a day.

A barber recommends ladies to have their hair shampooed once a month.
This will bring out the natural luster, soften it, clear it of dust, and rob it
of that musty smell which comes of having long hair wound up closely for
any length of time. It will also remove that itching of the head which some
ladies find so troublesome.

FOR COMPLEXION. — Blanch one-fourth pound best Jordan almonds, slip off
the skin, mash in a mortar, and rub together with best white soap, for fifteen
minutes, adding gradually one quart rose-water, or clean fresh rain-water
may be used. When the mixture looks like milk, strain through fine mus-
lin. Apply, after washing, with a soft rag. To whiten the skin, and remove
freckles and tan, bathe three times a day in a preparation of three quarts
water, one quart alcohol, two ounces cologne, and one of borax, in propor-
tion of two tea-spoons mixture to two table-spoons soft water. Bathing the
face in pure buttermilk, clear whey, sour milk, new or sweet milk, is sooth-
ing and healing after walking, riding, driving, rowing or sailing. Do not
plunge the face into cold water, neither dash the water over the face when
suffering from sunburn or exposure to wind or water ; the sudden shock is
not only injurious to the whole system, but has been known to permanently
deface the complexion by a species of tanning which left a brown or yellow
tinge impossible to efface.

Queen Bess Complexion Wash. — Put in a vial one drachm of benzoin gum
in powder, one drachm nutmeg-oil, six drops of orange-blossom tea, or

580 THE ARTS OF THE TOILET.

apple-blossoms put in half pint rain-water and boiled down to one tea-
spoonful and strained, one pint of sherry wine. Bathe the face morning
and night: will remove all flesh-worms and freckles, and give a beautiful
complexion . Or, put one ounce of powdered gum of benzoin in pint of
whisky; to use, put in water in wash-bowl till it is milky, allowing it to
dry without wiping. This is perfectly harmless.

THE HAIR. — Combs of tortoise-shell, bone, or rubber, with not very sharp
teeth, should be used. Sharp teeth injure the scalp and produce. dandruff.
Two brushes, one hard, to clean the hair and scalp, and the other soft, to
smooth and polish, are best, Clean brushes by rubbing them with bran, or
wash with one part ammonia and two of water. Combing or brushing should
be done in the natural direction of the hair, and never against it. In the
proper way it can not be brushed too much. To keep the scalp clean wash
in tepid soft water with a little pure soap in it, rinse in pure water, dry with
towels and then in the sun or by the fire. Oily hair may be washed once a
week, light hair less often. Some occupations require that it should be
washed much ofteiier. All preparations for the hair are more or less injuri-
ous. Healthy hair has enough oil of its own, and the application of foreign
oil destroys its vitality. Preparations containing alcohol fade hair and
make it brittle. The only time when oil is admissable is after washing.
The best preparation is one part of glycerine to three of rose-water. Pow-
ders made of starch, when used, must be washed out of the hair to prevent
injury. Those made of colored glass are very injurious, cutting ana other-
wise damaging the hair. At night, the hair should be loosened and left
free. Night-caps are a relic of barbarism. Hair dyes are very injurious,
as they all contain more or less sugar of lead, nitrate of silver, and other
ingredients, which affect the brain, produce paralysis, inflammation of the
eyes, and impairment of sight. Gray hairs are an indication that the hair-
producing organs are weakening. When found they should be cut down to
the healthy part, and the head should be exposed as much as possible, ex-
cept in the middle of the day, to the sun and air. When hair falls out, it
indicates a disease of the scalp. To cure, dip the head twice a day in cold
water and rub with a brush until a glow is produced. In case the hair is too
long to wret, brush until a glow is produced, and then rub into the roots a
wash made of three drachms of pure glycerine and four ounces of lime-
water.

THE FEET. — The largest pores of the body are located in the bottom of the
feet. For this reason the feet should be frequently and thoroughly washed,
and the stockings changed often. If great cleanliness is not observed, these
great pores become absorbent, and the poisons given off are taken back into
the system. The nails ought to be cut squarely. Blisters may be prevented
by rubbing the feet, after washing, with glycerine. Bunions are caused by
wearing shoes too tight or too short. They are difficult to get rid of, but may
be alleviated by wearing easy-fitting shoes, poulticing and putting a rubber
ring around the spot. Corns, which are caused by a continued pressure oil
the foot, may be prevented by wearing woolen stockings and shoes that fit
well. They are known as hard and soft, but their difference is entirely
owing to locality. If a corn is situated between the toes, where it is kept moist
by perspiration, it is of the soft variety ; but, if located on the outside of the
toe, where it could get no moisture, it would necessarily be hard. They are
produced by pressure or friction, and are simply a protective growth thrown
out for the'purpose of preventing the tissues being injured. They are suffi-
ciently painful at all times, but they are the most unbearable wThen an accu-
mulation of pus takes place beneath them. The escape of this drop of pus
is prevented by the hardened and thickened cuticle, which must be poulticed
or soaked in warm water, and then removed by a sharp-pointed knife. The
entire corn can be taken out with a little care and patient work, without
drawing a drop of blood. The application of caustics should be avoided in
the treatment of corns, especially in old people, as fatal gangrenous inflani-

THE ARTS OF THE TOILET. 581

mation may be the result. Temporary relief from a painful sore corn may
readily be obtained by applying strong carbolic acid. Take the cork out of
a small bottle of carbolic, and apply it (the cork) to the corn. Relief will
come at once, and you will be enabled to walk with comparative comfort till
you can find time to remove the corn with the knife. Hard corns may be
treated as follows : Take a thick piece of soft leather or felt, cut a hole in the
center. Upon going to bed at night, fill the hole in the center of the leather
with a paste made of soda and soap ; wash it off in the morning, and repeat
the process for several nights, and the corn will be removed. Half a cran-
berry, or a piece of lemon, bound on a corn will soon kill it.

SWITCHES — That have lost freshness may be very much improved by dip-
ping them into common ammonia without dilution. Half a pint is enough
for the purpose. The life and color of the hair is revived as if it were just
cut from the head. This dipping should be repeated once in three months
to free the switch from dust, as well as to insure safety from parasitic forma-
tions.

ROWLAND'S MACASSAR OIL — Is a wonderful stimulant to the growth of
hair: Tie one-fourth ounce chippings of alkanet root in a piece of coarse
muslin, suspend it for a week in a jar containing eight ounces of sweet oil,
taking care to cover from dirt. Then add sixty drops tincture cantharides,
ten drops oil of rose, and sixty drops neroli and lemon. Let stand three
weeks closely corked.

OX-MARROW POMATUM. — Take two ounces of yellow wax and twelve ounces
of beef marrow. Melt all together, and when sufficiently cool perfume it
with essential oil of almonds.

ERUPTIONS CAUSED BY HEAT. — Nothing is better than bathing irritated
parts in a solution of one tea-spoonful of the common carbolic acid to a pint
of rose-water. The acid, as usually sold in solution, is about one-half the
strength of really pure acid, which is very hard to find. Care must be taken
not to let the wash get into the eyes, as it certainly will smart, though it
may not be strong enough to do further harm. No more purifying, healing
lotion is known to medical skill, and its work is speedy.

COARSE AND STIPPLED SKIN. — Some faces which are neither pimpled nor
freckled look like a pin-cushion from which the pins have been drawn out.
The oil-glands, particularly on the nose and cheeks, are coarse and large.
Wearing at night a mask of quilted cotton wet in cold water will soften and
renew the skin, and will do more for it than the costly toilet masks and cos-
metiques. It requires patience, four to six weeks being required sometimes;
but it works a cure and repays patience. The new skin is as soft as an in-
fant's. When oily, bathing in camphor is an aid, but camphor should never
be used on good complexions, as it parches them.

FOR THE COMPLEXION. — If ladies will use any thing, the following are the
best and most harmless: Blanch one-fourth pound best Jordan almonds,
slip off the skin, mash in a mortar, and rub together with the best white
soap for fifteen minutes, adding gradually one quart of rose-water ; or clean,
fresh rain-water may be used. When the mixture looks like milk, strain
through fine muslin. Apply after washing with a soft rag. To whiten the
skin and remove freckles and tan, bathe three times a day in a preparation
of three quarts of alcohol, two ounces cologne, and one of borax, in propor-
tion of two tea-spoons mixture to two table-spoons soft water.

SALLOWNESS. — A preparation which rids the system of the cause of sallow-
ness, and which is of value in the spring, is made as follows : Half an ounce
each of spruce, hemlock and sarsaparilla bark, dandelion, burdock and yel-
low dock, in one gallon of water; boil half an hour, strain while hot, and
add ten drops of oil of spruce and sassafras ; mix. When cold, add half a
pound brown sugar and half a cup yeast. Let stand twelve hours in a jar
covered tight, and bottle. Use freely as an iced drink. It is equal to the
root beer which New Yorkers drink so generally during warm months.

ACCIDENTS AND SUDDEN SICKNESS.

It is no longer considered a mark of the highest type of the feminine
mind to faint away at the smallest fright, and to sink into helplessness at
the first appearance of danger. Indeed, self-possession in emergencies is
evidence of a clear brain, which, at the critical moment, asserts its supremacy
over physical weakness, and takes command of the demoralized forces ; be-
sides, fright and confusion are a confession of ignorance as well as want of
self-control. Those who know exactly what to do in emergencies rarely be->
come panic-stricken. And it is particularly important for women, who are,
doubtless, constitutionally more timid than men, to fortify themselves against
danger, by learning what to do in such accidents and emergencies as are
likely to occur in the life of every one. It would prove a rare case, indeed,
if such knowledge did not, at least once in a life-time, enable the possessor
of it to save a valuable life, perhaps one infinitely dearer to her than her
own. Of course, within the limits of such an article as is permissible here,
only a few hints can be given, rather to suggest further investigation than to
be a complete guide.

A LIFE-PRESERVER. — A felt or silk hat, held so as to keep the crown full
of air, will sustain a person above water for a great length of time.

PANICS. — If in a public hall in a panic, keep your seat ; even in case of
fire the chance of life is greater if free from the crowd.

STINGS OF INSECTS — Are relieved by the application of ammonia, or com-
mon table salt, well rubbed in, or a slice of an onion, to the part.

RUNAWAYS. — In all runaways it is safer to remain in the vehicle, and to
stop with it, than to jump while the horse is running. The vehicle helps to
break the shock of the final stop.

POISONOUS WOUNDS. — Wounds by which poison has been carried into the
system, require instant treatment. The wound must be burned out by a
stick of lunar caustic, or by inserting a large, red-hot nail.

BURNS BY ALKALIES, such as lime, caustic potash, soda, ammonia, etc., are
stopped in their progress by applying vinegar, lemon-juice, or other dilute
acid ; they must be then treated like other burns.

BURNS FROM ACIDS, such as oil of vitriol and aqua fortis, may be checked
by the free application of water or handfuls of moist earth. The first dilutes
the acid, and the second contains alkali enough to neutralize the acid.

CHOKING. — A piece of food lodged in the throat may sometimes be pushed
down with the finger, or removed with a hair-pin quickly straightened and
hooked at the end, or by two or three vigorous blows on the back between
the shoulders.

FRACTURE. — Send at once for a physician, and simply make the patient as
comfortable as possible. If he is to be conveyed to some distance, the frac-
tured part should be supported in its natural position by handkerchiefs
loosely tied. Allow no more handling than is absolutely necessary.

CHILBLAINS — Are the result of a chilling of the part. To cure, keep
(582)

ACCIDENTS AND SUDDEN SICKNESS. 583

away from the fire, and at night, before going to bed, wash in cold water, or
rub in snow, and apply the compound resin ointment, made by all druggists,
with a little oil of turpentine added to it.

SWALLOWING PIECES OF BROKEN GLASS, PINS, ETC. — By no means take a
purgative. Rather partake freely of suet pudding, or any solid farinaceous
food, and it is possible that both may pass away together without injury
being done.

BITES OF SERPENTS. — When bitten by a rattlesnake, or other poisonous
serpent, pinch the skin, and. if the wound can be reached, suck out all the
blood possible; if the skin of the lips and mouth is sound, no harm will be
done. Whisky or brandy should, however, be administered freely, to in-
toxication.

FAINTING. — Debility of the nervous system favors fainting. The head
should be kept low; and if the patient faints in a chair, the simplest treat-
ment is to grasp the back of it and depress it until the floor is reached, while
another holds the knees so as to prevent slipping off the side. The patient
will usually recover by the time the head has reached the floor.

SHOCK FROM COLD WATER. — Prostration from drinking or bathing in cold
water while exhausted by heat or exercise should be treated as described for
shock from other causes. Cold water should be taken in small quantities
when the body is heated and exhausted, and a cold bath is often fatal under
such circumstances.

EPILEPTIC FITS. — In these there is nothing which a by-stander or friend
can do, except to keep out of reach such articles as may injure the patient
during the convulsive movements; to loosen the clothing about the neck and
throat, and to assist to some place of safety when the semi-conscious state
returns. Other convulsions are treated in the same manner.

LIGHTNING. — If the person shows no signs of life, strip and dash the body
with cold water, dry and place in bed with bottles of hot water at the pit of
the stomach and extremities, keeping up artificial respiration until the nat-
ural breathing is restored ; a tea-spoon of brandy in a table-spoon of water
may be given every few minutes. Burns from lightning should be treated
like burns from any other cause.

BREAKING THROUGH ICE. — In assisting persons who have broken through
ice, get a long pole, or stick, or board, to distribute the weight over a greater
surface of ice. In attempting to get out of water upon the ice, after having
fallen in, the best way is to approach it side wise, and roll out rather than
to attempt to raise the body up by the arms alone, as the weight is more
widely distributed.

HANGING. — Death is from the same cause as in drowning. Cut down the
body without allowing it to fall, place on face, press back tongue with finger
to allow any accumulation to escape from the mouth, place on the back, and
treat as directed for the drowned. If body is still warm after the removal
of clothing, stand off six feet and dash several times with a bowl of cold
water, the face, neck, and chest.

BURNING-HOUSES. — When a house is on fire, close all the doors and pre-
vent currents of air. If the fire could be entirely shut in, it would smother
and die out. Tho check will give time to get help, or, at least, to remove
furniture and make all lives secure. If up-stairs when the stairway below
is on fire, tear clothing to make cords to let yourself down by. If a room is
full of smoke and flame, crawl on the floor, as the lower air is the colder and
more free from smoke.

FOREIGN BODIES IN THE EAR. — Take tho head of the child between the
knees, face downward, and inject a stream of warm water into the ear, hold-
ing the nozzle of the syringe outside, so as to allow the foreign body to come
out with the water. Probing, with any substance whatever, is very dan-
gerous, and may inflict permanent injury. When the above plan does not
succeed, call a'surgeon. Kill insects that get into the ear by pouring in
sweet-oil or glycerine, which drowns and brings them to the surface.

584 ACCIDENTS AND SUDDEN SICKNESS.

FOREIGN BODY IN NOSTRIL. — Children often push foreign bodies up the
nostril. To remove it, make the child draw a full breath, and then, closing
the other nostril with the finger, and the mouth with the hand, expel the air
from the lungs by a sharp blow on the back. If it can not be removed in
this way, compress the nostril above it to prevent its going up any further,
and hook it out with the bent end of a wire or bodkin. If this fails, call a
surgeon.

FREEZING. — Keep the frozen person, or part, away from the heat. If the
person is insensible, take him to a cold room, remove clothing, rub with snow
or clothes wrung out of ice- water. The cold friction should be kept up for
some time; and when the frozen parts show signs of life, the patient should
be carefully dried and put into a cold bed in a cold room, and artificial res-
piration used until the natural is restored; and then brandy, beef-tea, and
ginger-tea administered. The patient must be brought by degrees into the
warmer air. Parts frozen should be treated by the same rule.

BITES OF DOGS. — The only safe remedy in case of a bite from a dog sus>
pected of madness, is to burn out the wound thoroughly with a red-hot iron,
or with lunar caustic, for fully eight seconds, so as to destroy the entire sur-
face of the wound. Do this as soon as possible, for 110 time is to be lost.
Of course it will be expected that the parts touched with the caustic will
turn black. If, unfortunately, it should chance that any one is bitten by a
dog that is said to be mad, it is worth while to chain the animal up, instead
of shooting it instantly, for if it should turn out that it is not mad — and a
false alarm is frequently raised — the relief to the minds of all concerned
is indescribable.

FOREIGN BODIES IN THE EYE. — The particle almost invariably lodges
under the upper lid, adhering to it. If that lid is grasped by the thumb
and finger, drawn outward and then downward, and then released, the lashes
of the lower lid act as brush, and sweep off the intruder. If, however, it
adheres to the eye-ball, it may be removed by rolling the upper lid over a
knitting-needle, and holding it there in such a position as to expose the sur-
face, when the particle can be removed by the corner of a handkerchief.
Sometimes it may become imbedded in the membrane which covers the eye-
'ball, or eye-lid, and require the aid of a surgeon. Never vise any of the eye-
waters, lotions, or salves, advertised as popular. A particle of lime in the
eye is very dangerous, and vinegar diluted with water should be applied at
once ; even when done immediately the eye \vill be seriously inflamed.

SHOCK OR COLLAPSE from lightning, sudden and severe injuries, burns
extending over a large extent of surface, or powerful emotions, produces
something analogous to fainting. Place the patient flat on the back, with
the head raised not more than an inch, and give a tea-spoon of brandy in
a table-spoon of water, every minute for six or eight minutes. If the
temperature of the body has been raised, and the action of the heart is
restored, enough has been given. Application of heat to the stomach and
extremities is useful. The nausea and vomiting that .some-times accompany
it may be allayed by swallowing whole small chips of ice. split off by stand-
ing a piece with grain upright and splitting off a thin edge with tlie point
of a pin. Ammonia applied to the nostrils is often useful, and cologne on a
handkerchief is sometimes of service.

PUNCTURED WOUNDS need a pad at the surface to cause clotting of the blood
in i lie wound, but are otherwise treated like cuts. If pain follows and in-
flammation ensues, the pad must be removed to permit the .results of the in-
flammation to escape. Thorns or splinters, when run into the llesh, should
removed by cutting in far enough to get hold of and draw them out.
Slivers under the nail, when not reached from the end, .should be removed
!>y scraping the nail thin, and cutting through it to the foreign body, and so
withdrawing it; the part should then lu> tied with a cloth wet with water, in
which_a few drops of laudanum have been mixed. A puncture, by a rusty
nail or some such substance, of the finger, toe, hand, or foot, frequently

ACCIDENTS AND SUDDEN SICKNESS. 585

causes inflammation, and yet there is not room for the foreign matter left in
the wound to escape through the tough skin, and lock-jaw results ; in all such
cases the wound should be cut open to provide a way of escape for the blood,
etc., and a piece of linen wet with laudanum inserted. Wounds from bruises
and lacerations especially demand careful treatment, on the same general
principles given above.

SUFFOCATION. — This often occurs from carbonic acid gas, or "choke-damp,"
on entering wells or old cellars; this gas being heavier than air, falls and
rests at the bottom. Before entering such places, test by lowering a lighted
candle ; if the flame is extinguished it is unsafe to enter until the gas has
been removed, by throwing down a bundle of lighted shavings or blazing
paper, sufficient to cause a strong upward current. When a person is over-
come by this gas, he must be immediately rescued by another, who must bo
rapidly lowered and drawn out, as he must do all while holding his breath ;
a large sack is sometimes thrown over the person who goes to the rescue. As
soon as brought out, place the person on his back, bare the neck and throat,
loosen clothing and strip as quickly as possible; if he has not fallen in the
water, dash cold water freely overhead, neck, and shoulders, standing off sev-
eral feet and throwing it with force ; artificial respiration should be used mean-
time, as in case of drowning, with as little cessation as possible. If the per-
son has fallen into the water when overcome by the gas, place in a warm bed,
and use the means of artificial respiration vigorously.

Suffocation from burning charcoal, from anthracite or bituminous coal, or
from common burning gas, or the foul gases from drains and cess-pools, is
treated as if from carbonic acid gas.

ACCIDENTS IN GENERAL. — The first and most important thing, after send-
ing for a surgeon, when an accident has occurred, is to keep off the crowd.
No one, except one or two in charge, should be allowed nearer than ten feet;
and the kindest thing a by-stander can do is to insist on such a space, and
to select such persons as are willing to go for whatever is needed by the sur-
geon or physician, so that there may be no delay, if any thing is needed. If
there has been a "shock" from a fall or blow, although there may be no
fracture or external injury, the person is "faint," and should be placed flat
on the back, with the head, neck, and shoulders slightly* raised; the limbs
should be straightened out, so that the heart may act as easily as possible ;
the cravat, collar, and clothing, if in the least tight, should be loosened. A
sup of cold water will bring reaction soon if the injury is slight; a tea-spoon
of brandy, in a table-spoon of water, every two minutes, gentle friction to
the extremities, a handkerchief wet with cologne-water held to the nostrils,
a fan, if weather is hot, will all aid in restoring full consciousness. If
thought best to remove the patient to his residence, or to a more favorable
place for treatment, place on a stretcher, settee, or shutter, slipping him on
gently, taking care that the body is supported along its whole length; throw
a handkerchief over the face to prevent the unpleasant sensation of the
staring crowd, and let the stretcher be borne by persons of uniform gait, if
possible. A policeman's services, if in a city, are invaluable in keeping off
a crowd. When a surgeon arrives, his directions will suffice.

BURNS AND SCALDS.— First put the fire out. If the clothing is on fire,
throw the person on the ground and wrap in carpet, rug, or your coat, if
nothing else is at hand. Begin wrapping at the neck and shoulders, and
keep the Humes away from the neck and face, so as to prevent. breathing tin-
hot air and consequent injury to the lungs. If prostration and shock or
fainting is produced, a little brandy, repeated often until there is a revival
of strength, should be given. A superficial burn covering a large surface is
often more dangerous than a deeper one confined to less surface. If there is
any cause for apprehension that the hot air has been inhaled, send for a
physician at once. If the burn is slight in character, apply the water-dress-
ing, oy placing two or more thicknesses of old linen (from table-cloth or
sheet),* slightly dampened over a surface a little larger than the wound;

'37

586 ACCIDENTS AND SUDDEN SICKNESS.

fasten on by slips of sticking-plaster, or tie on with bandages, and keep it
wet by frequent applications of water. When the pain has moderated, a
dressing of pure hog's-lanl is one of the best. It may be purified, when
doubtful, boiling in water until the salt and impurities have settled, and
then set away to cool until the floating lard hardens; this is gathered, placed
in a bowl, set in hot water, and kept hot until all the water in the lard has
passed off, when it is ready for use. The common soda used for cooking
purposes may be employed as a dressing. A thick layer should be spread
over tin: part and covered with a light wet bandage, keeping it moist and
renewing it when necessary. A good dressing for a slight burn or scald is
the white of an egg, applied with a soft rag or brush, applying fresh as the
first layer dries ; a lather of soap from a shaving-cup often allays pain, and
keeps out the air. If so serious that a physician has been sent for, it is better
not to apply any thing, as it may interfere with his examination and treat-
ment of the case. In cases too severe for the mild treatment given above,
send at once for a physician.

DROWNING. — Death is caused by cutting off the supply of fresh air from
the lungs, so that the process of purification of the arterial blood ceases.
Xiife is rarely restored after an immersion of five or six minutes, but recovery
Las been recorded after twenty minutes. Efforts to restore should be con-
tinued for at least two hours, or until the arrival of a physician. What is
done must be done quickly. The body should be recovered without loss of
time, from the water, and laid face downward for a moment, while the tongue
is pressed back by the finger to allow the escape of water or any other sub-
stance from the mouth or throat (no water can ever by any possibility get
into the lungs). This may be done while the body is being conveyed to the
nearest house ; on arrival, strip off clothing, place on a warm bed, with head
raised very little, if any, apply friction with the dry hands to the extremities,
and heated flannels to the rest of the body. Now breathing must be artifi-
cially restored. "Silvester's ready method" is most favored by physicians,
and consists in pulling the tongue well forward, to favor the passage of air
to the lungs, and then drawing the arms away from the sides of the body,
and upward, so that they meet over the head, and then bringing them down
until the elbows almost meet over the "pit of the stomach." These move-
ments must be made, and persisted in, at the rate of sixteen to the minute.
Another method is to place the body flat on the face, press gently on the
back, turn body on its side or a little beyond, and then, turning back upon
face, apply gentle pressure again, repeating at the rate of sixteen times a
minute. As soon as vitality begins to return, a few drops of brandy, in a
little water, may be administered, and, in a few minutes, some beef-tea or
light nourishment. Persons at all weakened by debility, especially by any
thing that affects the nervous system, or those recovering from sickness, or
in the least indisposed, should never venture into water beyond their depth,
as such conditions predispose to "cramp," against which the best swimmers
are helpless.

SUNSTROKE. — This is favored by intemperance, and by debility brought on
by work in a heated atmosphere. Those who sleep in badly ventilated
apartments are most subject to it. Most cases are preceded by pain in the
head, wandering thought and loss of mental control, disturbed vision, irri-
tability, sense of pain, and weight at pit of stomach, and labored breathing.
The skin is hot and dry, or covered with profuse perspiration; the face
bluish; the breath rapid and short; and the action of the heart "fluttering."
In many instances the patient does not move an eyelid, from the beginning
of the main attack until death ensues.

Carry the person attacked at once to a cool, airy spot, in the shadow of a
wall, or to a large room with a bare floor, remove clothing gently, place
patient on the back, raise head two inches by a folded garment, dash entire
body with water profusely, supplying basin with cold water from two buck-
ets, one of which is filled writh water and finely pulverized ice while the other

ACCIDENTS AND SUDDEN SICKNESS. 587

is supplying the water used by the attendant. Dash on water with force, par*
ticularly on head and chest. Two persons may also rub the entire body, par-
ticularly the head, with a towel in which is wrapped pulverized ice. As soon
as a decline in heat is noticed remove patient to a dry place, and wipe dry. If
heat comes on again when consciousness is restored, renew cold applications.
As soon as the heat declines, artificial respiration must be resorted to, until
the natural takes its place. There being real asphyxia, as in drowning, no
medicine is of use, and alcoholic stimulants should be carefully avoided. To

Erevent sunstroke, use no malt or alcoholic liquors, avoid overwork and ex-
austion, take plenty of sleep in a well-ventilated room, bathe every night,
avoid drinking large quantities of water, especially at meals, wear loose-
fitting garments, protect the head with a covering that will shelter from the
sun and yet permit free circulation of air over the scalp; a straw hat of loose
texture, with a lining that may be wet when going out, and a broad brim to
protect neck an I shoulders, is best.

HEMORRHAGES. — Bleeding from the nose may be stopped by lying flat ou
the back, with the head raised, and the hands held above it. The nose must
be covered with a cloth filled with pounded ice, or wrung out of ice-water.
The head should never be held over a basin, as the position encourages bleed-
ing. The bl )od may be received in a wet sponge.

When ary one coughs or spits up blood, the first thought is that it must be
from the lungs. A slight knowledge of the characteristics of the blood from.
different parts that may come through the mouth will sometimes save much
needless anxiety.

Blood from the lungs is always bright red in color, because it has just been
purified by contact with the air. It is frothy, mixed with mucus, in small
quantity, and is usually coughed up.

Blood from the stomach is dark red, almost black, is mixed with particles
of food, comes in large quantities, and is vomited.

Blood from the mouth and gums is of a red color and usually mixed with
saliva. Unless it has first been swallowed, it is not vomited or coughed up.

In hemorrhage from the lungs the head and shoulders must be raised.
Some physicians recommend a table-spoonful of table salt to be given m a
tumbler of water. It is always safe to give cracked ice.

Bleeding from the stomach may be checked by the application of a mustard
plaster over the stomach ; cracked ice should be given and the doctor sent
for.

In bleeding from wounds or recent amputation there are three things that
may be done :

First, press the finger or the hand over the bleeding point.

Second, press on the main artery supplying the wound, or, if this can not
be found, apply a bandage as tightly as possible above the wound. An
excellent tourniquet may be improvised by knotting a handkerchief loosely
around the limb, thrusting a short stick through it and twisting it tight.

The blood from an artery is bright red and comes in spurts with each beat
of the heart, while that from the veins is a dark purplish color and flows in
a steady stream. When the bleeding is from an artery, the pressure should
be applied between the wound and the heart ; when from a vein, the limb
must be compressed beyond the wound.

Third, raise the part above the rest of the body, that the blood may drain
out of it, and support it on pillows. It should be bathed in ice-water and
have ice wrapped in cotton cloths laid on it.

If faintness ensues, the sufferer should not be immediately roused, as this
is nature's remedy, and acts by lessening the force and activity of the circula-
tion. If any part of the body has been cut off, it should be cleaned of for-
eign matter,* and at once replaced, wrapped in cotton to retain warmth, and
a gentle pressure kept on it to retain it in place. Circulation is often restored
4»nd the union made complete.

588

ANTIDOTES TO FOISOXS.

ANTIDOTES TO POISONS.

The first thing to do is to cause their rejection by vomiting, to do -which
place mustard mixed with salt on the tongue, or give large quantities of
lukewarm water, or tickle the throat with a feather. These failing, instantly
resort to active emetics, like tartar emetic, sulphate of copper, or sulphate
of zinc. After vomiting has taken place with these, continue it if possible
by copious draughts of warm water till the poison is entirely removed. Of
course, if vomiting can not be induced, the stomach pump must be em-
ployed, especially if arsenic or narcotics have been taken. A brief table,
formulated as follows, may be useful for emergencies :

POISONS.

ACIDS.

ALKALIES.

ALCOHOL.

ARSENIC.

ANTIMONY.

BARYTA OB LIME.

BISMUTH.

COPPER.

GASES.

IODINE.

CBBOSOTE.

liMAB.

OPIUM AND OTHER

NARCOTICS.
PHOSPHORUS.
ZINC.

ANTIDOTES.

Alkalies — Soap and milk, chalk, soda, lime-water.

Vegetable Acids — Vinegar, oil in abundance.

Common salt, moderately.

Send for the doctor and his stomach pump.

Oak-bark, strong green tea.

Epsom salts, oils, and magnesia.

Whites of eggs, sweet milk.

Whites of eggs, or strong coffee.

Cold douche, followed by friction.

Starch, wheat flour in water.

White of eggs, sweet milk.

Lemonade, strong, epsom salts.

Emetics — Cold douche, exercise, and heat.

Magnesia, in copious draughts.

Whites of eggs, sweet milk.

Apply fire in some form to the wound, thoroughly

and immediately.
Ammonia, applied freely.

Same as for mad dog, followed by whisky to intoxi-
cation.

The foregoing are the more common and more important poisons and
their antidotes.

MAD-DOG BITE.
BITE OF INSECT.
BITE OF SERPENT.

FLORAL.

To KILL EARTH-WORMS. — Ten drops of carbolic acid in a pint of water,
poured over earth in flower-pots will kill all earth-worms.

SURE SHOT FOR ROSE SLUGS. — Make a tea of tobacco-stems and a soap-suds
of whale-oil or carbolic soap, mix, and apply to the bush with a sprinkler,
turning the bush so as to wet the under as well as the upper part of the
leaves ; apply before the sun is up three or four times.

IVIES. — A successful cultivator of ivies feeds them with iron and cod-liver
oil ; the iron in form of rusty nails, mixed into the earth. Another pro-
duced a luxurious growth by watering once a week with tobacco-water;
making a tea of refuse tobacco-leaves and stems, or of coarse tobacco. The
water from the washing of fresh beef is also of great benefit to ivies. Moisten
the leaves with a sponge wet in tea, or put tea-leaves around the plant.

To KEEP PLANTS WITHOUT A FIRE AT NIGHT. — Have made of wood or zinc
a tray about four inches deep, with a handle on either end, water-tight —
paint it outside and in, put in each corner a post as high as the tallest of
your plants, and it is ready for use. Arrange your flower-pots in it, and fill
between them with sawdust; this absorbs the moisture falling from the
plants when you water them, and retains the warmth acquired during the
day, keeping the temperature of the roots even. When you retire at night
spread over the posts a blanket or shawl, and there is no danger of freezing.
The tray may be placed on a stand or table and easily moved about.

WINDOW GARDENING. — All the varieties of English ivy, the hoyacarnosa,
the passion flower, the jasmine, the pilogyne suavis, and begonias are espe-
cially suitable for window culture. Very pretty effects may be produced at
the cost of a few cents, by planting verbenas, morning-glories, cobea scaii-
dens, and the maurandias in baskets or flower-pots, which may be concealed
behind statuary or bronzes. The best fertilizer for them or any other house
plants is that afforded by the tea-pot; the cold tea-grounds usually thrown
away, if' poured as a libation to these household fairies, will produce a
miracle of beauty and perfume.

To PREPARE AUTUMN LEAVES AND FERNS. — Immediately after gathering,
take a moderately warm iron, smear it well with white wax, rub over each
surface of the leaf once, apply more wax for each leaf ; this process causes
leaves to roll about as when hanging on the tree. If pressed more they be-
come brittle and remain perfectly flat. Maple and oak are among the most
desirable, and may be gathered any time after the severe frosts ; but the
sumac and ivy must be secured as soon after the first slight frost, as they be-
come tinted, or the leaflets will fall from the stem. Ferns may be selected
any time during the season. A large book must be used in gathering them,
as they will be spoiled for pressing if carried in the hand. A weight should
be placed on them until they are perfectly dry; then, excepting the most
delicate ones, it will be well to press them like the leaves, as they are liable
to curl when placed in a warm atmosphere; these will form beautiful com-
binations with the sumac and ivy.

KEEPING CUT-FLOWERS FRESH. — Cut-flowers soon drop and fade. Here are
some of the ways in which they are preserved: Add to the water a few
drops of camphor or ammonia, a little salt, a lump of charcoal ; immersing
the stems in hot water when a bouquet is first made, and then as they com-
mence to wilt repeating it, first cutting off the ends. Have a skillet or pan oit

(589;

590 FLORAL.

the stove with boiling water, in depth from half an inch loan inch, hold the
stems in the boiling water for a few seconds, make into bouquets and place
in water; or if yon wish to send to a distance, pack in a box, and send by
mail, or any way yon wish. When placed in the water a little salt or a
rusty nail dropped in helps to keep them fresh. In making bouquets, be
careful not to crowd too many Mowers into one vase. They will last longer,
to say nothing about their improved appearance, if they stand loosely.
Never use cold water. Let it be lukewarm, and soft if possible. Sprinkling
flowers in vases at night will help to keep them fresh, and, better still, lay
them out on the grass where they will receive the dew, being careful to take
them in early in the morning in summer, before the hot rays of the sun
have wilted them.

Flat bouquets, made in plates or glass platters, can be built up with a
foundation of sand. Flowers will last much longer if their stems are thrust
into wet sand than they will in water. The sand can be covered with moss,
the flowers can be arranged in any fanciful shape that suits, and they will
not be likely to become disarranged, for the sand holds them in place firmly.
Instead of moss, leaves can be used to cover the surface and make a ground^
work for the design, or bits of geranium branches, which often put out roots
in the damp sand, and most of them grow right alons as if nothing had hap-
pened to them. Very pretty designs may be made of tin about an inch in
depth in diamond crosses, and letters, and then filled with sand and flowers.
In making button-hole bouquets, or arranging flowers such as roses, camel-
lias, etc., for the hair, cut the steins off at right angles and immediately
apply hot wax to the end of the stock, then wrap in tin-foil, or to keep
them, after applying the wax : place each one in a paper cone or cap so that
the leaves do not touch the paper. The cap should be sealed up with glue
to prevent air, dust or moisture from entering. When the glue is dry it
should be placed in a cool place. When wanted, cut off the waxed end and
place in water, wrhere it will bloom in a few hours.

HOUSE PLANTS. — Plants that require a high or low temperature, or a very
moist atmosphere, and plants that bloom only in summer are undesirable.
Procure fresh sandy loam, with an equal mixture of well rotted turf, leaf
mold and cow-yard manure, with a small quantity of soot. In repotting use
one size larger than they were grown in; hard burned or glazed pots prevent
the circulation of air. Secure drainage by broken crockery and pebbles laid
in the bottom of the pot. An abundance of light is important, and when
this can not be given, it is useless to attempt the culture of flowering plants.
If possible they should have the morning sun, as one hour of sunshine then
is worth two in the afternoon. Fresh air is also essential, but cold, chilling
draughts should be avoided. Water from one to three times a week with'
soft luke-warm water, draining off all not absorbed by the earth. Do not
permit water to stand in the saucers, as the only plant thriving under such
treatment are calla lilies, and even for these it is not necessary unless while
blooming. Dust is a great obstacle to the growth of plants ; a good shower-
ing will generally remove it, but all the smooth-leaved plants, such as
camellias, ivies, etc., should be occasionally sponged to keep the foliage clean
and healthy. Plants succeed best in an even temperature ranging from six-
ty to seventy degrees during the day, with from ten to twelve degrees lower
at night. If troubled with insects put them under a box or barrel and
smoke from thirty to sixty minutes with tobacco leaves. For the red spider,
the best remedy is to lay the plants on the side and sprinkle well or shower.
Repeat if necessary. The soil should be frequently stirred to prevent caking.
If manures are used give in a liquid form. Some of the most suitable plants
for parlor culture are pelargoniums, geraniums, fuchsias, palms, begonias,
monthly roses, camellias, azaleas, oranges, lemons, Chinese and English
primroses, abutilons, narcisus, heliotrope, stevias, bouvardias, petunias, and
the gorgeous flowering plant poinsettia pulcherrirna. Camellias and azaleas
require a cooler temperature than most plants, and the poinsettia a higher

FLORAL. 591

temperature. Do not sprinkle the foliage of the camellias while the flower*
bads are swelling, as it will cause them to droop, nor sprinkle them in the
sunshine. They should have a temperature of about forty degrees and
more shade. By following these rules, healthy flowering plants will be the
result. — J. S. Robinson.

THE CARE OF HOUSE PLANTS. — When plants are frosted sprinkle with
fresh cold water, and place under a box or something that will exclude the
light and prevent too great a change in temperature. Keep them thus for
two days. After sprinkling, be careful to put them where they will not
chill again. Horse-manure, two years old, is best for carnations. For bego-
nias good drainage is indispensable. The whole family thrive in a compost,
of one-half loam and one-half leaf-mold with a slight portion of sand. From
September to February give pelargoniums only enough water to keep them
from wilting; then water freely, and when they begin to bud, apply a little
liquid-manure, or add ammonia to the water twice a week. Double gerani-
ums should be kept in small pots, as they will not bloom well until the roots
become compact. They require a higher temperature than the single varie-
ties. During warm weather, the foliage of fuchsias should be well sprinkled
every evening to prevent its becoming seared too early. To obtain plants of
the greatest beauty in form and color, plenty of light and space is essential. Do
not allow the foliage of one plant to overshadow another. — Mrs. Prof. F. Wood.

HINTS ABOUT PLANTS. — Few things are necessary for the successful culti-
vation of house plants. A patient, untiring spirit is most important. The
other requisites are plenty of sunlight, fresh air, and water when they need
it. It is better to give a good supply of water when called for by drooping
leaves, than to give a little at a time often. Never leave pots to set in water
in saucers except for the calla lily. To repot, turn plants upside down on
the left hand, rap pots sharply with stick ; this will loosen it from the ball
of earth ; lift it off, and place the plant in a pot two sizes larger, or in the
ground. Do not leave the soil too rich with manure but well mixed, and
composed of sod-soil, wild or leaf-mold, and well-rotted stable manure. Cut
plants back pretty closely when you change them, and they will thrive bet-
ter afterwards. Water well -at first, then only moisten slightly until they
begin to grow. A good rule for watering plants is once a week in winter if
the weather is mild, or when it has moderated, have a gallon watering-can
filled with blood-warm water, stir in a tea-spoonful of aqua ammonia, and
as you set the plants in a convenient place (I set mine on the kitchen floor),
pour in pot a plentiful supply of this warm water, and after this, sprinkle
well with warm water without ammonia. In summer two or three times a
•week is the rule. Ivies need large pots, and should be repotted every year
in the summer time.

A good way to start slips is to partly break off the slip, but do not entirely
sever it from the parent stock, leaving it hanging for ten or twelve days ;
then remove, and plant in a box of half sand or brick-dust and half leaf-
mold, and it will be well rooted in a week. Do not water too freely, or
the slip will rot. This is better for both slip and plant, as the slip will get
nourishment from plant while healing over, and its removal will not weak-
en the plant so much. Hyacinths are very attractive flowers for window-
gardening, and at the same time require very little care or trouble. Get
the bulbs in the full before frost from any good florist (Yick is my favorite),,
and keep in a cool place until December, then plant each one in a four-
inch pot with soil one-fourth sand, one-fourth well-rotted manure, one-fourth
garden or sod-soil, and one-fourth broken bits of moss and leaf-mold ;
water thoroughly at first, and set in dark closet until the first of Janu-
ary, then bring to light and give plenty of water. A very good way is to
set half a dozen or more pots in a large dripping-pan, pour hot (not boiling)
water in pan, and let set for one hour. After they are done blooming, let
them dry out gradually. They, will not bloom the second season as well
as the first.— M. E. C.

THE CHEMISTRY OF FOOD.

A MAN may eat his fill and yet be hungry. It is not the quantity but the
proper quality in food that satisfies. It is not only true that what is one
man's food is another's poison; but it is also true that what is food atone
season of the year, at one period of life, or in one climate, may be poison
to the same individual at another season or age. or in another climate. The
inhabitant of the tropic subsists and thrives on fruits on which the Ice-
lander would starve; while the blubber and oil that makes up the diet of
the inhabitant of the frozen zones would be fatal to those who live under
the burning sun of the equator. Even the same person requires a fruit
diet in the tropics, and one of fats in the north region. The child requires
food made up of different elements from that which best suits the adult;
and the diet of a laborer in the open air must differ from that of the brain-
worker, who takes little exercise, and whose work makes heavy draughts
on the nervous sj'stem.

Xo one has mastered the art of cooking who does not know something
of the chemical elements of foods, and the purpose they serve when taken
into the system. It is particularly important that those who are compelled
to practice rigid economy should know just what foods will best supply
the real needs of the family, and how the most real nourishment may be
had for their money.

An adult takes into the system daily, through lungs and mouth, eight and
a quarter pounds of dry food, water, and air necessary for respiration. The
same amount is given off as waste through the pores, lungs, kidneys, and
intestines. Life and activity consume this amount as fuel just as a lamp con-
sumes oil. Every movement, every breath, every heart-beat, every thought
burns up a certain amount of fuel-material, and if the supply is not forth-
coming, the machinery stops and death ensues. The better the oil the more
perfect the light; and the more perfectly the food is adapted to its wants,
the more vigorous the body, and the more perfect the working of its intri-
cate machinery of muscle, nerve, and brain.

Food is first masticated and then digested. In mastication it is not only
moistened with saliva, but acted upon chemically in preparation for the
more vigorous and thorough work of the stomach. It is a mistake to sup-
pose that water or any of the various drinks taken at table are a substitute
f< r saliva. They not only do not prepare food for the stomach, but force
it into the stomach unprepared, and, besides, retard digestion by delaying
process until the water can be absorbed into the blood. For these rea-
- s drinks should precede or follow a meal. Crusts of bread and hard and
n;m food is wholesome, principally because it mutt be thoroughly niasti-
before it can be swallowed.

AVhen the food readies the stomach it rouses into action, the gastric juice
pours from hundreds of little points, the 1'ood is diluted ami the more sqlv-
parts dissolved, to be taken up by the thousands of little mouths which
honeycomb the surface, and carried into the circulation to repair the waste
of tissues. The oily portions of food, and such as do not yield to the action
iie gastric juice, pass on and are subjected to the influence of the bile
and pancreatic ihiid, until all that is of value is absorbed, while the waste
is rejected and passes off.
(592)

THE CHEMISTRY OF FOOD. 593

This much of the digestive process needs to be known to make clear the
Vhy of certain processes in cookery. As the juices of the stomach only act
on the surface of the food which passes into it, it is easy to see why light
bread is more wholesome than heavy. The gastric and other juices can act
only on the outside surface of a heavy lump of dough; but when made
into light and porous bread, the outer surface is not only vastly increased,
but the juices pour through thousands of avenues, and penetrate and act
on every part. If the frugal housewife knew this, would she set the heavy,
soggy loaf of bread before her children "to save it?" Many a mother ig-
norantly gives her child a stone when it asks for bread.

Fats of all kinds do not digest in the stomach. The gastric juice mingles
with but does not dissolve them. It is only after they have passed on and
become subjected to the action of the bile and pancreatic fluid that they
are taken up and made available as carbon for lung combustion. Fats, un-
combined with other substances, act as emetics or cathartics and not as food.
It is only when combined with other food that they are capable of being
taken up by the absorbing vessels, and made to act as fuel to the system.
A half pound of crude lard, unmixed with any other substance, would be
rejected, but when thoroughly and skillfully mixed into a flakey crust will
not derange the stomach, and will be assimilated and utilized. Remember
that the use of more fat than can be perfectly blended, or any carelessness or imper-
fection in the process, is sure to produce indigestion and work mischief.

Foods differ in the time required for digestion. Some fruits refresh in-
stantly, the juices being at once absorbed into the circulation. Some meats
and vegetables yield almost immediately to the action of the gastric juice,
and pass into the circulation. Others require a long time for digestion.
The more subtle and delicate flavors and parts of food yield first; then the
gluten of the flour, the curd of the milk, the fiber of the flesh, reinforce
the blood and supply muscular waste, wThile, later, the oily and sugary por-
tions are worked over to repair waste or furnish fuel to keep up the heat
of the body.

Food has chiefly two offices to perform: the repair of muscular waste,
and the supply of the body with fuel to keep its heat up to 98°. Each of
these is indispensable to health and strength. The chief part of what weJ
eat is used by the lungs for fuel ; the rest, excepting small portions of min-
eral substances, such as lime, potash, sulphur, etc., goes to the production
of muscular and brain force. The great secret in the preparation of food
that will prolong life and maintain a high state of health, is to adapt it to
the peculiar conditions of those to be fed, — age, occupation, climate, and sea-
son to be considered. Variety of food is nearly always at hand ; knowledge
only is necessary to choose that best adapted to present needs.

The heat of the body is produced by the action of the lungs, which usea
up the heat-producing food, as action of muscle or brain consumes the mus-
cle-making material. The former is non-nitrogenous; the latter nitrogen-
ous. Foods may be divided into three groups: the rfitrogenous, in which
nitrogen is the chief element, and which feed muscle oiily; the non-nitro-
genous, chiefly carbon, which produce heat only; and those in which both
u r." united.'

It has been proved by chemical analysis that the body requires four to
five ounces for heat to* one for muscle, and this gives us the key to the
proper proportion of the elements in food, varying slightly, of course, with
seasons, climates, occupation, and conditions.

The substance richest in nitrogen, the muscle-making clement, is albu-
men, found in its most perfect form in the white of an t-pj,. The lean or
red parts of beef, mutton, venison, and chicken contain nearly a> great a
percentage — about fifteen per cent. The curd of milk, also, contains a -large
percentage, as well as grain, pease, and heuns. ]f muscles only were to be
fed, these would be nearly perfect foods, but for one ounce that goes to
muscle, five ounces must go to heut, and this culls for carbou.

594 THE CI1KM1STRY OF FOOD.

The carbon needed t<> keep up the bodily heat comes chiefly from starch,
•which is abundant in the vegetable kingdom. Grate a potato and wash in
a succession of waters, allowing the sediment to deposit each time, and a
floury substance will appear, perfectly white, and dry and crispy to the
touch. This is starch, and consists of round grains, too small to be seen
by the eye. One-half of the bulk of dry starch is carbon; the remainder
is oxygen and hydrogen in exactly the proportion as in water; and in that
wonderful laboratory, the stomach, the carbon is eliminated from the starch,
and the oxygen and hydrogen combine to form water.

The starch made from wheat is seldom used as food. Sago, Tapioca, and
arrowroot, so much used for puddings, are almost pure starch, with slight
coloring matter taken from the material. Corn starch is less agreeable in
flavor, and makes a less firm jelly when cooked. These dessert dishes are
easily digested, and contribute carbon, but do not feed muscle, except as
thev are combined with milk, eggs, etc., in cooking, which contain a little
nitrogen and a good deal of carbon. This food, then, is not adapted to a
working man or to growing children, who need to have their muscles fed.
For persons of sedentary habits, especially for the aged, whose feebler res-
piration needs a large supply of carbon to keep up heat, they are valuable
because easily digested. For others they are of value only to supplement
muscle-making food as a dessert.

The following table (Prof. Yeomans) gives the proportion of starch in com-
mon grains:

PER CENT STARCH. I PER CENT STARCH.

Bice Flour, . . . 84 to 85j Barley Flour, . . . . 67 to 70

Indian Meal, . . . 77 to 80
Oat Meal, ... 70 to 80

Rye Flour, . . . . 50 to 61
Buckwheat, ... 52

"Wheat Flour, . . 39 to 77 Pease and Beans, . . 42 to 43

Potatoes (75 per cent water) 13 to 15.

The large variation in wheat flour is due to processes of grinding. Va-
rieties of wheat only vary about five per cent, but the old process of mak-
ing fine white flour, used only the middle or starchy parts of the kernel,
rejecting the gluten (nitrogenous and muscle-feeding). The whitest and
highest-priced flour was, therefore, least nourishing, containing the largest
per cent of starch. Modern invention has, however, reversed this, and the
best "new process" flour contains the largest proportion of gluten. The
old argument in favor of Graham, that it contained a larger proportion of
jaitrogen, and better supplied the body with muscle-making material, no
longer holds good. Analysis shows that the best "new process" flour and
Graham are almost identical in these elements. The only advantage left for
Graham is the action of the coarser particles of bran (the outer shell and
indigestible) on the coatings of the stomach, which is often salutary, but
sometimes injurious to the delicate membranes. When flour and bread
made from it contains one part nitrogen to four of carbon, it is nearly per-
fect food, and will sustain life.

The substance which is of next importance in supplying carbon to the
body is oil (which is chiefly carbon). The oils used for food are butter,
lard, and fat of beef. Other oils, used sometimes in cooking, are nearly iden-
tical with these. They contain about eighty per cent of carbon, butter hav-
ing the least. In grains, oil varies, being nine per cent in corn meal, six
in oatmeal, three and a half in rye, and one to two in wheat. Oils and
starch serve the same purpose in the digestive process; both are useful to
supply carbon ; neither nourish muscle. Starch is easy of digestion, requir-
ing one hour, while butter is converted into chyme in three and one-half,
mutton-fat in four and a half, and beef-fat in five and a half hours. This
furnishes the best of reasons why fats should be sparingly used, especially
in warm and moderate weather, when a sufficient supply of carbon is easily
secured from vegetable foods. Besides, it is a well established fact that ex-
cessive use of fats in cooking cause an excessive secretion of bile, ar_d this,

THE CHEMISTRY OF FOOD. 595

in turn, causes a sensation like hunger and an increase of saliva. This is
mistaken for real hunger. More food is taken, and indigestion and, later,
dyspepsia result. An eminent authority says : "I believe it will be found
the offending ingredient in nine-tenths of the dishes that disturb weak stom-
achs." Dyspeptics need to reject not only foods in which fats are mixed,
but those in which they are a natural element, such as the yolk of eggs,
liver, milk, rich cheese, etc. Yolks contain twenty-eight per cent of oil,
and milk over three per cent. One condition only calls for the use of fats
in daily diet: Long-continued exposure to excessive cold. One pound of
fat furnishes as much carbon as two and four-tenths pounds of starch, or
seven and seven-tenths pounds lean meat. When the moisture of the breath*
is converted to ice and freeze:? on the beard, the air has no watery vapor
and is nearly pure, containing a large per cent of oxygen. To meet this in
the lungs requires abundant carbon, and oils furnish this most readily.

The best bread for cold weather is that containing most oil. Corn bread
ranks first, oatmeal next, rye third, and wheat last. Of course compara-
tively few are exposed to the rigors of winter in civilized life, and brief
exposure to cold is off-set by an increase of clothing, and ordinary diet fur-
nishes a plentiful supply of carbon. For woodmen, soldiers, sailors, pilots,
travelers, railroad men, and others exposed to long cold storms, especially
when they can not exercise freely, should eat liberally of fat beef, yolks of
eggs, and butter. Butter is the least objectionable of fats. Fat from salt
pork and smoked bacon is less injurious than that from fresh pork. Beef fat
is also much more wholesome than lard. Above all, let the cook remember
that oils are physic, and next to poison, if not blended with substances which
contain large quantities cf starch, such as rice, mealy potatoes, and bread
made of fine wheat flour. An ounce of lard and a pound of flour thoroughly
blended in a loaf of bread is digestible, but the same amount added to corn
meal (already rich in oil) would be fit food only for a Greenlander. The
proper proportion of oil in food in ordinary circumstances is illustrated
in milk, which contains three and one-half parts oil in one hundred.

The next important element which supplies carbon is sugar, which is con-
tained in greater or less quantity in all vegetable substances, and largely
(five to six and one-half per cent) in milk. Sugar contains forty per cent
carbon, the rest water. It seems to be first converted into fat, and then
used in respiration. In moderate quantities it has no injurious effects. A

Eart of sugar as ordinarily eaten passes into lactic acid, and aids digestion,
ut if too much is produced digestion is retarded.

There are two kinds of sugars in commerce, — cane and grape. The former
is made from cane, maple sap, beets, corn-stalks, etc.; the other from plants
which have an acid juice. Cane sugar contains twelve parts carbon to eleven
of water ; grape sugar twelve of carbon to fourteen of water. Sugars are
changed by fermentation into carbonic acid and alcohol, but grape sugar is
most liable to such fermentation, — cane sugar first becoming grape sugar by
chemical combination with water. Pure cane sugar remains perfectly dry
and unchanged in the air, while grape sugar attracts moisture, and becomes
mealy and damp. Cane sugar dissolves more readily in water than grape,
and hence tastes sweeter. Two pounds of cane sugar sweeten as much as
five of grape. These facts give a hint to housekeepers of great value. Grape
sugar, which is worth only two-fifths as much as cane, is used largely to
adulterate the latter. The fine, floury "powdered" sugar is largely grape
sugar, and i* not only of much less value, but deteriorates more rapidly than
pure cane sugar. Brown sugar, after standing for some time, absorbs' water
from the air, and becomes grape sugar. It is, therefore, the best economy
to buy the best white granulated sugar.

There is another element of food which does not feed muscle, vegetable
jelly, called -pectine. This and pectine acid particularly abounds in fruits
and berries. By the processes of ripening. th*>. vegetoble'acids which am en-
closed in little c<41s, ^urst out, are cliffused through, the mass of fruit, and

596 THE CHEMISTRY OF FOOD.

manufacture pectine or jelly. Heat produces the same effect as ripening,
and cooking is, in fact, only a rapid process of ripening. This jelly, when
combined with sugar, goes to make up a variety of delicate articles, such as
jellies and marmalades. They are nourishing, principally, on account of the
sugar they contain, but are easily digested, cooling, and delicious. It should
be mentioned that nearly all fruits are rich in sugar, — a ripe peach contain-
ing as much as an equal quantity of cane juice.

There are some other substances which appear in less quantity in foods
which seem none the less essential to health and life. One of these is phos-
phorus, wrhich is an element of brain and nerves, and is wasted by mental
activity and nervous excitement. The brain-worker demands a diet rich in
phosphorus, and in such a form as to be easily assimilated. The food that
best sustains a laborer in the open air is not the best for those who live
among the excitements and exhausting demands on the brain, that are the
rule in city life. For the latter, eggs, most kinds of fish, oysters, lobsters,
crabs, game, cheese, and, among vegetables the potato; and these foods are
just what are craved by city people.

Another element is sulphur, which is required in the growth of bone and
cartilage, the hair and nails. Of this there is so much in the yolk of an egg
that silver is blackened by contact with it. Curd of milk and cheese are also
rich in sulphur.

Iron is always present in healthy blood, and its absence — paleness — is an
indication of illness. Most articles of food contain iron ; in the juice of flesh,
in eggs, and in milk it is abundant. Lime and salt are also ingredients in all
food, the former making bone, and the latter playing an important part in
the creation of the digestive juices. Lime is found in all grains, particularly
ia wheat and in milk, in form of subphosphates. Bread and milk are for this
reason an excellent diet for growing children, as they supply not only heat
and muscle, but lime that goes to supply the growth of bone. Salt also ex-
ists in many articles of food.

Men and races grow in proportion to their skill in combining heat and
muscle-producing foods. The hardy Scotch use oatmeal largely, which is
rich in nitrogen. The Irish, who endure a large amount of hard labor on
cheap fare, eat potatoes, oatmeal, cabbage, and milk, while the lime and
phosphates are said to be derived from the " hard" water impregnated with
lime. The English add bacon (heat-producing) to beans, rich in nitrogen,
and to rice, which abounds in starch (carbon), add milk and eggs, which feed
muscle. The Italian eats macaroni, which is principally starch, with cheese,
rich in nitrogen. The use of chemistry in cooking is to teach how to supple-
ment one kind of food by another which contains the essential elements
•which the first lacks. For instance, venison contains fifteen per cent nitro-
gen to fifty-two carbon, or as one to three and a half, while the ratio should
be one to four or five. To make it perfect and satisfying food, we have
only to supplement it with something rich in carbon, as wheat bread, oat-
meal, potatoes, or rice. A farmer's dinner of salt pork and boiled cabbage
is nearly perfect for an out-of-door laborer in cold weather. The cabbage is
rich in nitrogen and the pork in carbon. It is a proper dinner dish, because
it requires four and a half hours to digest, while a supper may be made on
venison, which is digested in an hour. Beef has fifteen per cent of nitrogen,
but is not so easily digested as venison, and is fit only for a breakfast or din-
ner dish. Wheat bread does not contain nitrogen enough for a working-
man's diet, and butter eaten with it does not supply the lack. Some kind of
lean meat is needed to make perfect food. The more active the life out of
doors the nearer can health be sustained on a diet of lean meat only. Beans
contain, next to meats, the most nitrogen, and are excellent food for laborers.
The cabbage ranks next, and afterward come oats, wheat, and barley. The
potato contains seventy-five per cent, water. An analysis of the dry mat-
ter shows one-tenth of it to be nitrogen, so that its nutritive value is nearly
equal to wheat, while its great productiveness recommends it particular!^

THE CHEMISTRY OF FOOD. 597

to densely populated countries. A dozen large potatoes are equal to a pound
of flour. The onion is very rich in nitrogen, — one onion being equal to three
potatoes of equal size in nutritive value.

Milk contains all the important elements of food ; yet adults need solid
food. Add to milk eggs, rich in nitrogen, rice and sugar, rich in carbon, and
you have a nutritious dish, easily digested.

Butter-milk is a wholesome drink, particularly in summer, as the nutritive
power of the milk is but little reduced by the removal of the butter, while
the sourness, due to the formation of lactic acid, aids digestion.

Eggs contain a great deal of carbon, and are, for that reason, good food for
cold weather. They are too concentrated for exclusive diet, and should be
eaten with coarse food, or that which is composed largely of starch.

In making cakes, the oil of the yolks of eggs used makes the perfect blend-
ing of lard or butter impossible, and hence unwholesome. For this reason
sponge cake, which contains no butter, is less objectionable.

Breads differ but little in these elements. Corn meal contains more oil
and less nitrogen than others, and oatmeal is richest in nitrogen. The
easy blending of the elements, and the tough gluten of wheat, make it the
most available grain for bread. Wheat bread alone will support life longer
than any other food except animal flesh. The proportion of nitrogen to car-
bon is one to five, which is nearly correct for a sedentary person. For active,
out-door life more nitrogen is needed, and is best supplied by lean meats.

The nutritive qualities of animals differ but little. Wild meats digest
more easily than tame, though the time required varies with the age and
condition of the animal. Flesh is a stimulating diet because it is force-giv-
ing and muscle-feeding. The animal has gathered from various sources and
concentrated in its flesh the constituents which best meet the wants of our
todies in the most available form.

Applying the knowledge of the wants of the body, and of the elements
of food to a bill of fare, and a wholesome breakfast demands strength-giving
and muscle-making food. Nothing is more quickly available than beefsteak,
and it is most digestible broiled. It is a diet for real workers. Eggs are
nutritive, but less stimulating. These provide for the muscles. For heat,
starchy food is demanded, but bulk is not desirable for breakfast after a long
fast. Bread and cakes of wheat flour are best for the purpose, and fruits,
raw or cooked, furnish the mild vegetable acid, which aids digestion. If cof-
fee is taken at all, breakfast is the time, so that the stimulating effect may
pass away before the hour of rest comes. An infusion of genuine coffee, not
a decoction, is not injurious in the morning to most persons, and is beneficial
to those exposed to changes of temperature.

Nothing appeases the appetite sooner than the juice of flesh. The barley
gives a color and flavor. Following soup is roast beef, which feeds the
muscles, and after it come the puddings, which abound in carbon, to give
the fuel necessary to keep up the animal heat. Last comes fruit to aid
digestion, with its agreeable acids. In summer less carbon should appear
on the bills of fare, and blanc manges, creams, fruit puddings and pie.?,
berries, and ripe fruits should make up the desserts.

In making a feast, the wise hostess would consider well what has been
the employment of the guests. A party of fox-hunters, or wood-choppers,
or surveyors, would require an abundance of meats, but a collection of art-
ists and scholars would relish better a variety of delicacies and novelties. A
sleighing party will devour carbon, but those who have sweltered under a
July sun long for cooling fruits and the leanest of meats. The time when
a feast is given should decide whether food, easy or difficult of digestion,
should appear on a bill of fare, though such consideration for the health
of guests is hardly to be expected of the average hostess.

DBESS MAKING AT HOME.

There are many women who spend but a small sum yearly on dress, but
only a few on that little contrive to dress neatly, and closely enough to the
prevailing fashion to make a ladylike appearance. Some are so mistaken as
not to care how they look. This is a serious mistake, for a well-dressed
person not only commands respect and consideration from others, but, from
the consciousness of being becomingly dressed, feels better, has better com-
mand of all her faculties, and makes a much better appearance in any circle.
It is worth while for a man even to take special note of his dress when he
has any important business on hand, and a thousand times more so for
women whose success depends in a larger degree on an attractive exterior.
In a man, genius may cause slovenly garments and habits to be overlooked,
but no genius can make a slovenly or even carelessly attired woman attract-
iye or successful. There is, among people of small means, too much neglect
of personal appearance. The happiest people are those who make the best
of adverse circumstances, instead of magnifying trouble and brooding over
small miseries until they become mountains of tribulation. Because one
can not afford the richest fabrics is no reason for dressing shabbily, or even
out of taste. Taste costs no money, only a little study, a little exercise of
the brain.

It is a great mistake to suppose that economy in dress means shabbiness;
the one is commendable, the other odious. It is unpleasant to see elegant
dresses worn after they have reached a point beyond neatness, but it is posi-
tively disgusting to see dresses which were poor in the beginning continued
in service after they have become ragged and dirty. Ragged is a hard word
to use in connection with ladies' apparel, but it is unfortunately true, that
with some the dresses worn in home-life are far from neat and whole.
Worn sleeves, torn breadths, and a fringe of ragged braid upon the bottom
ought to condemn a dress. But when it reaches tha< state, some women
think it is in just the condition to wear when there is no risk of its been seen
by any other than the members of the family. Wise matrons, it is said,
advise their sons to select rainy evenings for calling upon their young lady
friends, so that they may find out who are fit to be seen when not expecting
visits. The visitors who find a charmer who is, on state occasions, beautifully
clothed, wearing a slouchy, dirty wrapper, with trimmings half torn off and
pinned up iiv places, no collar or ruffle, but a tumbled lace handkerchief
knotted around the throat, and hair still in the torture of crimping-pins, and
slipshod boots, with missing buttons, may be excused if they make a short
call and never repeat it. Many a slatternly girl has lost a lover by allowing
careless habits to fasten upon her. The time spent in keeping varments in
perfect order, and thus preventing shabbiness, is well bestowea, for besides
the comfortable self-respect conferred upon the wearer, the clothes reward
the effort by lasting twice as long.

Gratifying good taste in dress does not necessarily involve a great expend!
ture of money, for good effects depends less upon costliness of materials than
(598)'

DRESS MAKING AT HOME, 599

on the graceful and becoming designs into which they are wrought and the
pleasing way in which colors are combined.

Women should make a study of the art of dress. Instead of extravagance
it would promote economy. If each would study her individual style she
would make few mistakes in buying, and rind less temptation in the passing
novelties and fleeting fashions that constantly ensnare shoppers with whom
dress is a matter of experiment rather than a science. Mistakes in dress con-
sume a great deal of money, and purchases made without careful study are
seldom satisfactory, and are sooner thrown aside than an article of dress
which gratihes the sense of fitness in both wearer and beholder.

Fitness is the foundation of correct taste, and dress should always be in
harmony with its surroundings and with the age and condition of the wearer.
A velvet dress with rich lace trimmings might be elegant and becoming upon
a wealthy young lady at a reception, but a dress of the same kind would look
strangely put of place at a country sewing society, worn by a young lady
whose ordinary dresses were of calico. Its inconsistency at such a time and
upon such a person, would be striking enough to hinder its exciting ad-
miration.

Poverty has no more galling sting than the fancied necessity for keeping
up appearances ; in other words, for sailing under false colors, and present-
ing an appearance which imitates that of richer acquaintances. It is pitiful
to see women, whose good sense in other matters is unquestionable, wearing
out brain and muscle in the agonizing struggle to give themselves and their
families a look of ease and style that comes naturally to their richer neigh-
bors. It takes not a little courage to say, "I can not afford it;" but it is
nobler and truer to say it than to hide behind subterfuges, or more cowardly
still, to incur unwarrantable expense rather than confess to poverty.

" Put the best foot foremost." but never do it at the cost of self-respect.
One who is poor should not degenerate into carelessness and shiftless ways;
for if ever thrift and good management is needed, it is where money is
scarce. There are some people who can make a dollar go twice as far as
others, and this faculty, though natural to many, is as often an acquirement
as a gift. It is the result of care, though tfulness, and an unceasing watch-
fulness, which is irksome enough until it is looked at in its right light and
set down as a duty. Economy is not parsimony, although it has fallen into
disrepute by being falsely so called. That there is no disgrace in saving
and no merit in wastefulness is a fact that should never be forgotten, and
wise mothers who wish to fit their daughters for any sphere should care-
fully inculcate that idea. In older countries economy is a most commend-
able virtue. It is only here, where large fortunes are won with suchmagicai
rapidity, that a few weak-minded people pretend to despise it.

There is a bald economy which shows its pitiful bareness in every point
of dress, and there is an economy which struggles to conceal its devices and
makeshifts by making everything appear to the best advantage. No one
can dispute the fact that of the two the latter is far the most graceful and
praiseworthy. It costs more thought and effort to make garments stylish
and pretty, but the well-dressed woman has her reward in increased self-
respect. One woman will make over a hard worn dress into a dreary gored
wrapper unrelieved by trimming. Another will convert the same material
into a jaunty skirt and basque, and from the apparently unusable portions
decorate them in some tasteful way. Certainly the lady who wears the latter
costume will lie better pleased with herself, and grace the family table more
satisfactorily to her friends than the other.

There are people who pretend to be too good to care for dress, and despise
others for being fond of what they please to call frivolity. A close analysis
of the character of such people would often bring to light far graver faults
and weaknesses than a love for dress, which, kept within proper bounds, is
not reprehensible, but rather commendable.

It can hardly be repeated too often that quiet dressing should be the rule

600 DRESS MAKING AT HOME.

for those who are unable to procure a variety of clothes. The wearer of a
showy dress is so soon recognized by it, and she, as well as her friends,
grows sick of it long before its term of usefulness is over. A plain black or
dark dress can be made stylishly and will be as dressy as a figured one, and
will not be remembered from time to time, even if it is worn on every occasion
for a long while. Bright ribbons and fresh ruffles and laces will change and
beautify the plain quiet dress, and give one a reputation for becoming and
tasteful toilettes without its occurring to any one that the same old dress
forms the basis of all the pretty changes. It is in making over an old dress
that fancy material can be used to good advantage to freshen and piece out,
but in buying and making a new dress, when the event is a rare one, it is
infinitely wiser to buy it of a solid color and make it in an inconspicuous
manner, not forgetting to get a sufficiently ample pattern to allow of a large
piece to lay aside for future alterations and improvements.

Even a very poor lady may dress with taste, and a working-girl may show
more of it in her simple dress than an extravagant and wealthy lady will in
hers. In fact the ability to buy finery of all sorts, and gratify a strong fancy
for decoration often leads to bizarre effects, which destroy the beauty of ex>
pensive costumes. One need hardly be afraid of offending good taste by
dressing too plainly, provided the plainness is the perfection of neatness.
That, indeed, should belong to all styles of dress; for nothing so entirely
takes away one's reputation for being well-dressed, as torn, soiled or shabby
apparel or trimmings Not only that, but other unfavorable deductions as
to character and habits are apt to be drawn of those whose habitual appear-
ance is other than neat.

People who are not rich can not afford to be careless, because clothes that
are not taken care of will not last as long as those which are kept in order.
A small outlay of money and a liberal expenditure of time and patience will
keep even a meager wardrobe in good order, and will forestall the outlay
of considerable sums. Eternal vigilance is the price of decency for poor
folks. Garments often wear out faster when not being worn than when they
are in use. Dresses crowded into a closet, and allowed to hang for days
under the weight of a cloak or two or three other dresses, will not pass the
ordeal without injury. Lingerie carelessly tossed into a drawer, where there
is a confused assortment of other articles, will not come out in good order
for wearing again; and torn flounces, mended with pins, do not add to the
durability of a dress any more than does putting it away with an accumula-
tion of street dust on the bottom.

| ^Handsome dressss that are not often worn should be folded with extreme
care, with every ruffle and plaiting in place. This plan is supposed to pre-
vent the sagging of the drapery that is sometimes given oy constant hanging.
Another way to prevent this is to hang it upside down occasionally by tapes
pinned upon the bottom of the skirt; this reverses all the customary folds,
and freshens the general appearance. Of course every bit of dust should have
been previously wiped off, and for this purpose nothing is better than an old
silk handerchief. The dress should be pinned up in towels or pices of old
muslin, and laid away upon a sbelf, or in a drawer, if an empty one suffi-
ciently large is available. The importance of keeping dresses in shape when
they are off the person is so well understood in Franee that many ladies who
do not have maids of their own hire a professional expert to fold away their
more elegant dresses. "When, unfortunately, the closets of a house are not
roomy enough to contain good dresses without folding too much, large paste-
board boxes may be ordered from any box maker or book bindery, which
will soon save their cost by preventing injury to costly garments. As a rule,
put away every article of apparel as soon as it is taken off. Dresses must be
shaken and brushed, and if they have been worn in the street, thoroughly
cleaned upon the bottom, then they should be hung up by loops sewed on
the back of each armhole, and if possible allowed the full possession of the
hook or nail, as hanging under or against other garments is no advantage to

DRESS MAKING AT HOME. 601

> dress. Shawls should be carefully folded in the original creases and pinned
ap in a square of clean linen before laying away in a drawer. Cloaks must
be brushed, and either laid in a long drawer or trunk and subjected to no
pressure from other garments, or hung up by a loop on the back of the ileck ;
or better still, cut a piece of wood something in the shape of a wooden yoke,
sivch as is sometimes used across men's shoulders to suspend milk pails to,
and fasten it up by a string tied in the middle and hang the cloak upon that.
It will keep the back and shoulders in good shape. It is a good plan, in a
large closet that is often opened, to have a calico curtain to protect that part
of it devoted to cloth and woolen goods, as by contact with dust they soon
grow gray and dingy.

Throwing a dress carelessly upon a chair with other clothes taken off at
night, because it is only a common one is a very bad habit. Ordinary dresses
are worthy of care, and pay for it by presenting a better appearance to the
end. They should be brushed, shaken, turned wrong side out, and hung up
in a closet which has a door to shut out dust, and above all they should be
kept in good repair. Every rip and rent should receive attention as soon as
it occurs, or a condition of shabbiness will ensue that will be a great obstacle
to making the dress over when the time comes.

A clothes brush, a wisp broom, a bottle of ammonia, a sponge, a hand
brush, a cake of erasive soap, and a vial of alcohol should form a part of the
furnishings of every toilet. After all dust has been removed from clothing,
spots may be taken out of black cloth with the hand brush, dipped in a mix-
ture of equal parts of ammonia, alcohol and water. This will brighten as
well as cleanse. Benzine is useful in removing grease spots. Spots of grease
may be removed from colored silks by putting on them raw starch made
into a paste with water. Dust is best removed from silk by a soft flannel,
from velvet with a brush made specially for the purpose, or a piece of crape.
Shawls and all articles that may be folded, should be folded when taken
from the person in their original creases and laid away. Cloaks should be
hung up in place, gloves pulled out lengthwise, wrapped in tissue paper and
laid away, laces smoothed out nicely and folded, if requisite, so that they
will come out of the box new and fresh when needed again. A strip of old
black broadcloth four or five inches wide, rolled up tightly and sewed to
keep the roll in place, is better than a sponge or a cloth in cleansing black
and dark colored clothes. Whatever lint comes from it in rubbing is black
and does not show. When black cloths are washed, as they may often be
previous to making over, fresh clean water should be used, and they should
be pressed on the wrong side before being quite dry. If washed in water
previously used for white clothing they will be covered with lint. In secur-
ing clothing against moths, if linen is used for wrappings no moth will
molest. Paper bags are equally good if they are perfectly tight, and so are
trunks and boxes closed so tightly that no crevice is left open for the en-
trance of the moth fly. As the moth loves darkness, it will not molest even
furs hung up in light rooms open to air and sunshine.

Bonnets and hats also merit tender care, and should not be allowed to
lie about and gather dust; but, after being taken from the head, should be
dusted, the bows and trimmings straightened, and laid away in boxes. If
the feathers seem limp and slightly uncurled, sometimes holding them over
the hot air of an open register will restore them. Veils, neck-ribbons, and
cravats will also keep fresh much longer if carefully folded up and laid
away under a weight sufficient to keep them in place. Soiled, ribbons, in
most colors, can be restored by washing in alcohol and water, and, instead
of being ironed, smoothed by being stretched tightly upon a board, held in
place by pins, and wiped gently with a soft handkerchief once or twice in
the drying.

Shoes even pay for good care. On taking them off do not leave them in
the shape of the foot, but srnoofh them by stretching out the wrinkles and
bending the soles straight. If buttons are lacking, ,ew them on immediately,
38

602 DRESS MAKING AT HOME.

and if other repairs are ncc'loil, have them attended to at once. Never wear
a shoe with a single button oil' as it destroys the shape. On old shoes the
fit is greatly improved by setting over the buttons as far as comfortable for
the foot. If the heels become worn down on one side, straighten them with-
out delay, or the shoe will take a permanent twist.

Gloves' with many are greatly abused, which is a mistake, because to be
well gloved contributes very much toward a lady like appearance, and unless
one can afford a constant procession of new gloves it is desirable to keep the
old ones in order. When taken off they should not be rolled together in a
lump, as is the custom with many, but pulled and stretched lengthwise, and
laid away in a box, like new gloves, without any folding. They should also
be kept repaired, for if rips on the ringer ends are neglected they soon get so
large that in mending them it is impossible to restore the proper shape of
the fingers. Kid gloves should be turned and the tears mended upon the
wrong side; they can be sewed more neatly than upon the other side. When
gloves are of poor kid, or where there is a weak portion which parts
easily, it is well, instead of darning them, to work in an elastic lace stitch,
with silk of the same color. This is done by making a succession of button-
hole stitches, catching one to the other till the rent is filled up. When soiled
they can be cleaned at home as well as at a professional cleaners. Wash
them in benzine, using quite a quantity, as it is cheap when bought by the
quart or half gallon, being very careful to keep a good distance from the
fire or any lamp, as benzine is very inflammable and dangerous. The com-
mon benzine is best. Perhaps the best plan is to let them soak for ten min-
utes in the benzine, then squeeze out the gloves, wash them out in a fresh
cupful until the dirt has made the liquid quite dark, then rinse in a clean
cupful. This last may be put away in a close bottle to use for soaking the
next pair that is to be cleaned. Now pull them straight and rub with a soft
handkerchief until dry. Place over them thin, soft white paper and iron
them hard with an iron not hot enough to draw them. This puts a polish
on them and makes them look like new. If too large they may be shrunk a
little by using a hotter iron. Now place them in a towel and lay near the
stove for two or three hours to remove all smell of benzine, and then place
in the glove box with sachets of violet between them.

It is an excellent plan, when one glove of a pair has unfortunately been
lost, to preserve the odd one to mend with. It is not usual to patch gloves,
but it often happens that a misfit can be remedied by inserting a V. shaped
piece'in the palm ; for this and other contingencies a supply of odd gloves
often proves valuable.

One of the most important things is economy in the manner in which
money is spent for work. Many an overtasked woman, feeling it impossible
to accomplish all her sewing without assistance, will employ a dressmaker
to make and make over dresses, and herself wrestle with the weary, never
ending accumulation of plain family sewing and repairing which could be
done by cheap help. This is not good management, for professional skill is
always expensive to procure, and the price paid for making one dress would
be enough to hire a large amount of plain sewing done. Cutting and fitting
dresses is not difficult with good patterns at command, and there is no rea-
son why any one should hesitate to undertake her own dressmaking. It is
an art one soon acquires and becomes very expert in after a little practice.
Let a woman feel herself capable of making a dress fairly well, and what a
vista of possibilities opens before her. Old garments that are not worth
spending a penny upon can be put to good use if the owner knows how to
fashion them herself. It is commendable to work over old clothes, and
make them look as new and stylish as taste and industry can contrive.
Never be contented with a simply decent old dress; but, if you can not
afford a new one, take the time to make the old one tasteful and as near
the fashion as can be. Perhaps some one will say you are foolish to spend
time and strength on old material, but judge for yourself if it is not judi-

DRESS MAKING AT HOME. 603

ciously spent when it brings as a result a costume which gives you that com-
fortable feeling of self-respect that a pretty and becoming dress does not fail
to confer upon the wearer. Even the most showy fashions of the present
time favor remodeling and making over dresses. Two or three materials still
enter into the composition of street and house dresses, and the greatest
liberty of taste is allowed in the shape of overskirts and the modes of trim-
ming. Basques, round waists, jackets and polonaises, all are seen upon new
dresses. No one style seems to reign in any department of dress cutting,
which is a great blessing to those who make their new dresses out of old
ones. Another point which is of especial advantage to those who have
real 'genius and skill in making over dresses is the fancy for individual
novelties in costume. Ladies of fashion boast of having designed a dross
which is unique and unlikely to meet its counterpart. Dressmakers rack
their brains to invent styles which they can assure favorite patrons shall be
repeated upon no other dress.

If abandoned garments, for which there is no immediate use in any form,
were always wholly, or partially iaken apart and laid away carefully, instead
of being tucked away at random, they would make a 'better appearance
when their opportunity for usefulness occurs.

In these days of mixtures and combinations there are few things which
can not be made serviceable as trimmings or to assist in composing some
of the costumes expert economists make up out of odds and ends. Every
thing of the sort in a family should be saved with a view to usefulness in the
future. There should be a receptacle in garret or store-room where large
and small pieces may quietly bide th^ir time out of every one's way. It is
quite a treat to visit such a receptacle when the dressmaking time of each
season draws near, and look over its resources. Many hidden and forgotten
bundles will come to light, and be greeted as so much saving of money.
Some old breadths may make a sham skirt to build a new dress upon, an-
other fragment will perhaps make a facing or waist lining. A great deal of
money is spent for such minor details of a dress, which might be saved and
spent in a more showy manner, if strict attention were paid to treasuring up
old possessions. Every thing of the kind should not only be saved but put
away in good order. If an old dress is abandoned, do not hang it up in its
worn out condition, but rip it all to pieces, clean the breadths, for if they are
worth using at all, they are worth cleaning, and fold them neatly. Select all
the best portions of other parts of the dress and serve in the same way. It
is very disheartening to find material in a dirty condition when the occa-
sion comes to use it, and if it is needed in a hurry, the chances are that
something new will have to be bought to take its place. The best parts
of old cotton underclothes may be dyed with family dye, and used for
linings for dresses and children's clothes. For waist linings cotton cloth
had better be left undyed. White linings are not in the least objection-
able where corset covers are worn ; on the contrary, they are the choice
of many dressmakers.

In altering over old black silk dresses do not use a hot iron on them ;
sponge the pieces with a large sponge dipped in clear coffee, and then fold
and lay away under a pressure as heavy as possible. The silk will come out
looking almost like new.

An independent polonaise, for wearing with different skirts, is not an arti-
cle of dress much advised now by dressmakers, because a certain uniformity
is considered desirable in <!rc>s, but economical people can not afford to give
up the useful garment which creates such a pleasing variety in a slender
wardrobe. A black cashmere polonaise, for instance, or even a gray flannel
one, can be worn over several skirts, and thus supply street and house cos-
tumes at little cost.

Black is handsome, lady-like and irreproachable; and she who is not the
fortunate possessor of one good black dress is really worthy of pity. The
black dresses of to-day are frequently gay with colored trimmings, and the

604 DRESS MAKING AT HOME.

Persian cashmeres and brocades that are used in decoration really light them
up wonderfully well ; but if the purse allows but one nice dress, that one
should, by all means, be all black, and depend for illumination upon the
little accessories of ribbons, fichus, etc., which will make it more or le.sr-j
dressy as required. Every woman who cares for appearance — and every one
ought to do that — ought, if she can possibly afford it, to own a good black
silk dress. Alpaca is good; cashmere is better; other black materials are
very satisfactory ; but nothing gives one such a comfortable feeling of self-
respect as black silk. Silk is still very cheap, the fancy makes particularly
so. It would cost a good deal to get a really rich plain black silk, for such u
dress requires to be richer than one with a stripe, dot or figure, and will alsi>
need richer trimmings. Better no silk than a poor, flimsy, plain one, which
soon turns shabby and betrays the purchaser's trust.

Patience and practice work miracles in dressmaking, and the amateur will,
in cultivating both, learn to study her own figure and bring out its good
points in a way that no professor of the art wrill be likely to do.

INTELLIGENT SHOPPING.

There are a few things that every shopper ought to know. She should,
for one thing, know exactly how much money it is proper or expedient
to spend for a certain article. Of course, she is not obliged to expend
the entire sum, if she has the good fortune to find what she wants at
a lower price, but, the limit being fixed, she should have resolution
enough not to be tempted to exceed it. In all probability the sum has
been determined with reference to other needs, and if one purchase is al-
lowed to overstep the margin, there will be inconvenient curtailing in other
directions. With the stern fact of a slender purse to be kept in mind,
it is weak in the shopper to spend her own time, and the salesman's, look-
ing at expensive goods which are beyond her reach. The sight of such
fabrics, contrasting with the more humble ones which must of necessity
be her choice, will be apt to produce dissatisfaction.

Quite important it is, also, for the economical shopper to be aware of
the quantity of material she will need. Rapid calculations made at the
time of purchasing are very unreliable, and an appeal to the salesman will
do little good, because the desire to make a sale will often prompt that
person to suggest a smaller quantity than is needful. On the paper pat-
terns sold by dealers the quantity of goods required is usually set down,
but an economical cutter can often make the garment frora a smaller num-
ber of yards than that given. A liberal quantity is mentioned, to allow for
inexperience and more or less wastefulness upon the cutter's part. It
Would be wise, after selecting a pattern, to measure it, and decide by turn-
ing the pieces about till every advantage gained by dovetailing them in
and out may be taken note of. There are many ladies who manage to re-
duce the amount of cloth usually required for a dress, so greatly, that the
saving thus made is quite a consideration. In expensive goods the saving
of a yard or two will go a long way toward the purchase of another dress.

Very excellent managers have been known to cut all the required parts
of a polonaise, jacket, or whatever form the pattern is in, from paper, (in
cases where the pattern does not give duplicate sections), to better enable
them to make the closest calculation as to the amount required. Such
painstaking is sometimes laughed at and termed fussiness, but, depend
upon it, any method which enables a woman in narrow circumstances to
save a dollar, even, should be above derision.. To show that the sum thus
saved may be of some magnitude, the case of two ladies in JSTew York
may be named, who bought silk dresses from the same piece. The silk
was four dollars a yard, and the dresses were to be made in the same style.
One lady referred to her dressmaker for the amount of yards necessary,
the other made her own calculation in the manner just spoken of, and

DRESS MAKING AT HOME. 605

bought two yards less. Her dress appeared, after being made, to be as am-
ple as her friend's, and she had the reward of her deliberate forethought
in the saving of eight dollars. Probably, the other dress was honestly made,
for the quantity supplied was far from exorbitant, but less careful cutting
made the difference.

How much, or, rather, how little, material will it be safe to purchase for
making into a silk dress, is a question often asked by ladies who are obliged
to count the cost of every thing very narrowly. It is a question that could
be answered more accurately regarding a single individual than in the ab-
stract, but it is safe to say that, with careful cutting, a polonaise and sim-
ply-trimmed skirt can be made from thirteen or fourteen yards of silk,
according to the height of the lady. The upper part of the skirt can be
of black lawn, or, instead of continuing the silk to the bottom of the skirt,
it may be pieced down with lining, beginning where the ruffle is put on.
Even if more material is purchased, it is more prudent to piece out the
skirt with other goods, and save some of the silk to use when the time for
making over comes.

For ladies who live out of town, the present facilities for selecting from
samples sent by mail simplify shopping greatly. Almost all merchants in
large cities are very obliging about sending samples, and, even if the ex-
press charges on the goods ordered adds something to the cost, it is a trifle
compared to the expense of visiting the city. With the samples before
one at home, one can make a cooler choice and use better judgment than
when in a store, and country buyers have, on this score, a great advantage
over town shoppers.

Among the many points to be considered in the selection of a winter
dress, is its possibility for turning upside down and wrongside out, when
its future destiny may demand such transformation. It is also desirable
to have goods that can be dyed, and, on that account, mixtures of silk and
wool should be avoided. There are also other objections to this class of
goods. They are liable to change color when exposed to dampness, and will
sometimes shrink and ''cockle up" in a way that makes them unsightly,
and often useless. All-wool materials, such as serge, cashmere, flannels and
debeges, and all the goods of similar nature sold under various names, are
far more satisfactory, and are often cheaper, even at the first cost, than
the fancy mixtures.

For those ladies who are obliged to follow some out-of-door avocation,
such as carrying a subscription book, selling some articles from house to
house, or any pursuit which requires them to brave all weathers, the most
serviceable winter dress will be one of camlet, linsey or frieze-cloth. Either
of these will be very satisfactory, if a grade is selected which is woven of
pure worsted, with no mixture of cotton or any other fabric. If the mate-
rial is bought at a reliable place, the dealer will be willing to point out
the difference between the mixed and unmixed worsted material, but (the
former not always being easy to find) irresponsible persons will sometimes
attempt to palm off the latter upon the inexperienced. A jacket or sacque
like the dress can be wadded and lined, and, if neatly made after a stylish
pattern, will complete a walking costume that any lady might be willing to
wear. Such a suit in dark gray, or " pepper and salt," made with emigrant
skirt bordered with three or five rows of black braid, and easy fitting coat
of the same, similarly trimmed, will be more stylish, and command more
respect for the wearer than a half-worn silk or cashmere whose trimmings
show stains of travel and dust, whose draperies have the dejected look
common to long worn ornamentation. It is not to be supposed that the
economist must never take advantage of a special bargain ; but she must
be wary, lest she is dazzled by cheapness and tempted into buying some-
thing that she could have gone without, and saved the money for a bet-
ter use.

The habit of making a list, every season, of the things absolutely needed,

606 DRESS MAKING AT HOME.

•

with their probable cost, will assist an economical shopper very much In
making her purchases, and dispose her to shun showy so-called bargains,
unless .she sees one that will supply some item set down in her list, or can
be profitably substituted for something therein. Even then she should use
very deliberate judgment, and carefully refrain from buying in haste to
regret at leisure.

Merchants in cities are, at certain times, in the habit of offering, as bar-
gains, the fragments of the last season's stock to clear them out before new
goods are exhibited. These bargains are sold (very often) for any thing
that they will bring. Experienced economists find this their golden oppor-
tunity, and rarely fail to take advantage of its coming. Remnants of sum-
mer goods are to be found often at a quarter of the price asked for them
on their first appearance, and, with a little taste and a clever knack at
securing an imitation of some of the many fashions of the day, it is an
easy thing to effect an ingenious arrangement of a few yards of new goods
upon an old dress that will delude the public into the belief that the
whole costume is as new as it is elegant. The point having been thor-
oughly settled, that close following of passing styles is incompatible with
systematic economy, the woman of small means will not hesitate to make
her dollar do double duty by spending it for some of these kept-over
goods without troubling herself with anxious doubts and fears lest they
should not be in the latest of the ruling modes. Her choice among them,
if her taste and judgment are good, will be those that are quiet and in-
conspicuous in color and pattern. Such dresses, be the fashion what it
may, are always ladylike and in good style. There are some standard
goods that are never obsolete; but because each season brings its own
trivial variation in the shade of a color, the thickness of a twill, or some
such unimportant feature, the infinitesimal change depreciates, in the eyes
of large dealers, the materials of last year. Narrow stripes, fine checks and
small dots are all unremarkable, and, not coming within the range of ar-
bitrary fashions, are never out of date, and no one need ever be ashamed
of wearing them. Prints, cambrics, calicoes, ginghams, and all the great
varieties of the previous year's supply of cotton goods, are generally to be
found among the bargains shown at such times; and there is no better
opportunity for laying in a stock for children's summer dresses, or for their
mothers and older sisters. Always make up cotton dresses without lining.
They can be washed and ironed easily, and look almost as well as new
after each time of laundrying. With a waist lining there is apt to be a
shrinkage and drawing out of place in either the lining or outside that
hinders the iron from doing its work nicely. For those who have to do
actual hard work, such as washing, scrubbing, etc., it may be well, now that
the material is so much thinner than of old to make dark calico working
dresses with waist linings of unbleached muslin to help to resist the strain
produced by constant motion of the arms; but for ordinary housework a
loosely-fitting unlined waist with simply a stay or facing under the arms, is
quite strong enough. It would also be sufficiently so for the hardest work
if people were in the habit of making the calicoes worn for such use,
simply with a skirt and half-fitting sacque. Many ladies make the calico
skirts of working dresses of straight breadths and no gores in order that,
when partially worn out, the front may be turned around to the back, thus
bringing stronger breadths into the place of those which are thin and faded.
The gathers are ripped from the waistband and the skirt turned upside
down. After a new lease of life has in this way been secured to the skirt,
there should be some way of renovating the upper portion, perhaps new
sleeves, and, possibly, a renewal of the lower portions of the front if the
waist is in sacque form.

The most economical and convenient time for making common dresses
is at a season when more elaborate dresses are not in preparation. For
calicoes and ginghams it will be safe to select any of the simpler styles o»

DRESS MAKING Al HOME. 607

walking dresses. Plain percale and small checked ginghams combine well,
and many very pretty combinations may 'be made with calicoes and prints.
A very practical little English work on economy recommends keeping a
little table of the widths of different materials and the respective quanti-
ties required for the ordinary garments used in the family for convenience
in shopping.

CUTTING.

In cutting goods, economy of material is a consideration never to be lost
sight of. Make a close calculation before using the scissors at all, and do not
cut any part out until you have discovered the very best way of using the
cloth to advantage. It will pay one to be very deliberate and take no step
without due consideration. Of course, professional hands become so en-
tirely familiar with their occupation that it does not demand much thought,
but beginners will do well to ponder and plan and calculate closely the very
best and most econonomical way of getting a garment out of a given quan-
tity of cloth. Large patterns are desirable for dresses and some other things,
but for most garments just enough is the best quantity to have. The extra
half yard, or whatever portion is found to be in excess of the right length, is
often useless, and with cloth, or other costly material, adds provokingly to
the expense of a cloak, sacque, or whatever the garment may be.

People who economize very rigidly sometimes argue that buying paper pat-
terns adds top much to the cost of garments to be prudent purchases; but
that seems like faulty reasoning in most cases, for the time, strength and
labor spent in experimenting, to say nothing of the eventual possible wast-
ing of material, would more than cover the cost of the model. It is an ex-
cellent idea for two or three friends to unite and purchase paper patterns
together, dividing the expense between them, and selecting medium sizes,
which would be readily adapted to their different degrees of slenderness or
breadth.

If the dress is being made by a person of no experience, it will be well to
cut the pattern out of old material, baste it together and. try it on ; this not
so much to correct possible defects in the pattern as to guard against the mis-
takes of inexperience, though even these need not be made if accurate care
is used in following the patterns.

In regard to cutting-out to the best advantage, imagine that the reader of
this, having, fortunate^ for herself, finished making her own clothes, is
about to make a polonaise for her small daughter or sister. Let her select the
pattern she wishes, and, if it is a new one, cut afac-simile of it in old cloth,
baste together and try on, making any slight alteration in waist or shoulder
seams that may be needed. Then let her ascertain the width of the material
decided on, and calculate as nearly as possible the quantity needed — say it is
three yards and a half of twenty-seven inch goods. With a piece of chalk
let her mark off upon the carpet a section of that length and width, and lay
the different parts of the pattern within its limits, turning and replacing
them again and again till they are assuredly arranged to the best possible ad-
vantage, and the whole garment made to absorb the smallest amount of cloth
that is practicable. Of course the idea must be kept in view of a right and
wrong side to the cloth, or an up-and-down to the figure, it there is one ; but
a little study and thought, after the pieces are placed, will correct any mis-
take of that kind. Then it is well, before taking up the pattern and brush-
ing the chalk-line from the carpet, to make a rough sketch cr outline of the
position it occupied upon the floor, and not trust altogether to memory to
re-arrange it upon cloth. All this performance seems rather formidable, but
if a beginner will take the trouble to go through with it for a few times, she
will find it like learning a trade, and a little experience will make her so
thoroughly mistress of it that she will no longer need to be subject to such
preliminaries, but will, almost by intuition, lay the pieces of the pattern to

608 DRESS MAKING AT HOME.

the best advantage, and acquire the very desirable accomplishment of cut-
ting well and economically. To possess such an art one should be willing
to take a little trouble and make some exertion.

In cutting a dress leave the sleeves and trimming till the last, then par-
ings of gores and other pieces can be used up. Don't be afraid of piecing.
The sleeves should be whole, if possible, upon the upper parts, but the un-
der parts may be made of patchwork, if necessary, especially where the
iipper part is* wide. Even where both parts are of equal width care, inge-
nuity, and a little practice, make it possibl2 to use up very small pieces
when material is scant. The waist also may be pieced more than an ordi-
nary dressmaker, whose time is money, can afford ; but if you make your
own dresses you can sometimes get one out of a surprisingly scant pattern,
if you are patient and ingenious about piecing. The frop.ts may be faced
instead of hemmed, and narrow pieces may be put under the arms with-
out being noticed. If necessary, in a basque or polonaise, all the parts may
be joined at the waist. In making over a dress quite short pieces may be
used to advantage in this way. It is also possible, when sorely driven by
necessity, to piece the fronts 'from the armsize across, and craftily cover
the seam by arranging the trimming to represent a square neek. Not more
than an inch, if any, of the seam need be visible between the trimming and
the armsize, and that will hardly be observed.

In cutting a basque or waist from an untried pattern, cut the lining first,
baste it up and try it on ; then, if any trifling alterations are necessary,
they can be made, and the goods cut according to the improvements. Cut
it as long as the basque is to be, but if it is for a polonaise or redingote,
it need be only five or six inches below the waistline. Soft twilled muslin
makes the best lining ; that which is stiff and unpliable is very objection-
able, as it is not only hard to fit, but soon stretches out of shape and
leaves the dress goods over it without proper support. Dark linings, even
for dark dresses, are now less in use than light. White is much used by
dressmakers, but it soils too easily to be altogether unobjectionable. The
best color is a pearl, or very light gray. For calico dresses, even for win-
ter, the waist lining should always be white, as, in washing, the color of a
dark lining will run into and cloud the colors of the calico. Both lining
and outside of the waist should be cut the straight way of the cloth, and
the seams and darts must be creased on the lining exactly by the pattern,
which must be pinned evenly upon it. Lay the lining upon the length
of the goods, being very particular to have it perfectly straight, and ar-
range the different pieces in a manner to save as much cloth as possible.
If saving is a great object, facings can be sewed on the edges of both fronts,
and no hems turned. By moving the pieces about it will be easy, where
there is no up and down; to get the side pieces out between some of the
larger parts. In basting the pieces together, after they are secured to the
lining, be very particular to match them as the paper pattern indicates,
following the creases exactly. To secure greater precision, it is best to
mark the creases with a lead pencil. One can not be too particular about
these darts, as they have much to do with the fit of the dress. Having
basted the side-bodies evenly to the back, tack the fronts and back together
upon the shoulders and under the arms, the darts having been previously
basted up by the marks on the pattern. Try on the waist, and, if it is
right, sew up the seams on the sewing machine and work the button-hole.
Before cutting these (if the goods ravel very easy) outline each one by a
row of machine stitching, leaving only room to c\\t the button-hole between
the lines of stitching, and, in working it, take the stitches deep enough to
cover the line, the same as when it is run around by hand. If it does not
fit, the amateur dressmaker need not fall into despair, for, probably, a
judicious taking in of the seams will make it all right. If the dress is for
a person with some peculiarities of figure it will be necessary to study
that in fitting; if, for instance, the waist is very tapering, the seams will

DEESS MAKIXG AT HOME. 609

have to be more deeply sloped than the paper pattern being cut for the
average figure will indicate. If the person being fitted has a hollowing
back, a plait or dart laid in the middle of the back of the lining will
secure a better fit.

Long seams in the back, extending to the shoulder, are more becoming
to stout people than side bodies ending at the armsize. If the shoulders
project, an allowance can be made by leaving the back longer than the
feides. If one shoulder is more prominent than the other, the defect should
be skillfully disguised by putting a layer of cotton upon the other side,
So that the difference need not be noticed. If the arms are very thin, a
fcheet of cotton may be put between the outside and the lining ©f the
Upper part. Many dressmakers follow this plan, wherever the arm is not
too large to admit admit of it, to secure a well "fitting sleeve, the short
shoulders now worn to dresses requiring some adroitness in putting them
in nicely, unless the material is thick like velvet, or is made so by
wadding

The next step in making the dress is to finish the sleeves. They should
be slipped on the arm while the waist is on, and pinned to the shoulders.
Very much depends upon the fit of the sleeves, and, even if cut from the
best of patterns, they may wrinkle and set awry unless put into the arm-
hole properly. The latter must not be too tight or cut out too much in
the back.

After a basque or polonaise is finished, it should have a strong belt
sewed to the back and side seams, upon the inside, to fasten the front, for
the double purpose of keeping the waist in place and relieving the strain
upon the buttons.

Putting a garment together when it is carefully cut is a much easier task
than when the separate pieces are not accurate, and require much measur-
ing and trimming before they can be nicely adjusted to each other. If
lining is put into either a part or the whole of an article it must be tacked
upon the back of the pieces before they are basted together. Care must be
taken in basting not to stretch the seams out of shape. In making up cloth,
the seams, after being stitched upon a sewing machine, should be laid
upon and pressed down with a heavy hot iron. Each rawr edge may then
be bound with a narrow ribbon or galloon. This will give a neat finish
to the wrong side and and keep the threads from raveling. In very thick
cloth the seams, after pressing, should have a galloon laid over them, and
hemmed down slightly, not letting the stitches show upon the right side ;
or, with a cloth with a shaggy face, the seam may be sewed up and fin-
ished at the back with a wide fell, which must be pressed flat. Thin ma-
terials, such as mohairs, grenadines, etc., if made up without lining, are
most neatly finished if the pieces are stitched together on the right side
and then turned and sewed again upon the wrong side. This keeps the
garment in better shape than the usual running and felling.

The next thing upon the programme after putting on whalebone casings,
is to face the bottom of the basque. It is then ready for the trimming,
which can be put on in accordance with the ta>te of the designer. Many
ladies wear adjustable waist trimmings. A bias band of the material, for
instance, with both edges trimmed with gimp or tiny side-plaitings, which
goes around the neck and meets or crosses in front, half-way between the
throat and belt. This is left off at pleasure, to make room for a dainty
fichu of mull or colored silk, or for a becoming little .shoulder cape of
beads. These very expensive-looking little adjuncts to a drossy toilet, can
be made at home by ladies who have any leisure to spend in fancy work.
Almost every young person has some middle-aired friend who will teach
lier how to make the bead fringes which, in former days, decorated the
square ends of erotcheted silk purses. Those fringes were made of fine
steel beads, and the netted heading dom- with an ordinary sewing needle.
The beads now used are cut-jets of a much larger size, and three rows of

610 DRESS MAKING A T HOME.

the fringe are set upon a lace foundation, or even sewed together over a
paper pattern, without other foundation than a row of gimp between each
fringe, which is concealed by the falling strands of beads. Trimmings for
the tabliers of rich dresses are made in a similar manner by some ladies,
who also imitate with their own ingenious fingers the gorgeous seventy-five
and fifty-dollar fabrics which are sold in modest quantities for trimming.

In cutting a dress from plaid goods, if the check is at all conspicuous, it
must be arranged with care, or very ugly effects will be produced. On the
waist, particularly, the plaids should match exactly where the fronts meet.
In cutting out goods that are striped, have a whole stripe appear in the cen-
ter of the front, and have the side-forms in the back present a perfectly-
matched appearance. The same attention should be paid to the sleeves, hav-
ing a care, as in all materials, that the parts above the elbows run with the
thread lengthways of the cloth. If the sleeve pattern is too short, lengthen
it equally at both ends; unless this is observed, the set of it will changed.

A round skirt is easily made with an old, well-fitting skirt, or a paper pat-
tern as a guide. The straight side of each gore must be toward the front.
The seam in the front is not to be endured, and one in the back is to be
avoided, if possible, upon any skirt which is not to be worn beneath a polo-
naise or overskirt ; but for an underskirt all things are possible in the way of
piecings and joinings. In making a trained or demi-trained skirt, if it should
appear scanty and hoop in the back, make a cut in the edge deep enough to
relieve it, and set in a V-shaped gore, which may be concealed by the trim-
ming, or cut shorter slits upon each side and set in gores.

Machine stitcbing is used upon dresses and trimmings. Even cashmere
and silk ruffles are hemmed on the machine instead of being laboriously
blind-stitched, although the latter mode is not out of date with those who do
not mind trouble. It is now acknowledged by the best dressmakers that
nothing equals coarse alpaca or brilliantine for a skirt facing. Nearly every
color can be matched in it, and it looks well, wears well and sheds the dirt
admirably. Braid is now usually put on the back of the skirt and not felled
down as formerly. About a third of its width is allowed to project below
the skirt, which is thought to hang better than when bound with the braid.
It should be sewed on by hand after the dress is finished, not set in between
the facing and outside, as is sometimes done. When it becomes ragged it is
a simple matter to rip it off and put on a fresh one.

RENOVATING.

If the silk is very dirty, spread each breadth on a large table, and sponge
it upon both sides with warm water mixed with ox gall. — Rinse the silk sev-
eral times in clear cold water, changing the water each time. Then sponge
it upon the wrong side writh a very weak solution of glue. Try the experi-
ment first on a scrap of the goods till you find it as stiff as new silk should
be. Dry the silk, and then roll it up in a damp towel and after two or three
hours iron it upon the wrong side with a moderately hot iron.

Black, and some dark ^shades of cashmere, may be cleaned by the same
process.

Where a black silk has a shiny, greasy look, its freshness can frequently be
restored by sponging it with ammonia without ripping up the dress. Where
a silk of any color becomes moi-e defaced with spots than actually soiled, the
spots can be removed by rubbing them with a mixture made by putting half
an ounce of camphor and an ounce of borax in boiling water, and adding to
it when cool a teacup of alcohol and half that quantity of ammonia.

A favorite way of cleaning and restoring silk, is by sponging it with a prep-
aration made by boiling a large, unpeeled potato and a kid glove together for
a long time. The glove should of the color of the silk, and if the shade is
very light, the potato must have the skin removed before boiling. After tht>
mixture is cool add a small quantity of ammonia if the silk is very dirty.

DEESS MAKING AT HOME. 611

No glue or gum will be needed, as the glove furnishes the proper degree of
stiffening. After sponging and wiping, with a dry cloth, fold the silk in as
nearly as possible the form of new silk, or roll it upon a rod covered with
thick cloth. Avoid ironing it if possible, as the texture of the silk is better
preserved without the application of heat ; but if the wrinkles do not
disappear, press it on the wrong side with as cool an iron as can be efficiently
used. The glove and potato treatment is excellent for restoring black of all
kinds, even veils and shawls.

Another way of cleaning black silk is first to thoroughly brush and wipe
with a cloth, then lay flat on a board or table and sponge well with hot coffee
thoroughly freed from sediment by being strained through muslin. Sponge
on the side intended to show7, allow to become partially dry and then iron on
the wrong side. The coffee removes every particle of grease and restores the
brilliancy of silk without imparting to it either the shiny appearance or
«rackly and papery stiffness obtained by beer or, indeed, any other liquid.
The silk really appears thickened by the process, and this good effect is per-
manent.

The following method of'cleaning silks has many advocates, and is said
to be admirably adapted for delicate evening shades: To a quarter of a
pound of soft soap put a teaspoonful of sugar and a large coffeecupful of
alcohol. Wet the silk all over with the mixture, then rinse it in several
waters, being careful not to crease it. Let it dry partially, and iron it
upon the wrong side, unless it is smooth enough after rubbing with a soft
towel. There is a great difference in silks in this respect. Some that are
very soft and of rich quality will be smooth and unwrinkled after cleaning,
if simply smoothed with the hands and carefully folded ; others need thor-
ough pressing with an iron to put them in good shape. Heat takes the
stiffening from silk, and, if it is found necessary to iron it, it is well to
dry it and then dampen with water in which a little gum or glue has been
dissolved. The wisest way. as suggested above, is, in any of the methods
given to try the whole process upon a small piece of the silk to be cleaned.
Observation will then indicate if any change is needed in the operation.
All of these receipts have been tried with very good results ; but to get a
good result in cleaning silk takes time, patience and backache.

If silk, after having been done over, or refinished, as it is called, looks
well enough to make up again as a dress, it is very important that new
linings should be used. Save the old ones to line every-day dresses, but be
sure to buy new waist and sleeve linings for the silk, or it will fall into
the creases and folds that wearing has produced in the muslin, and have an
old expression in spite of all the trouble that it has cost. If the silk is to
be cut1 up for trimmings it will pay to line them. Bias frills and side-
plaited ruffles can be lined with coarse Swiss and folds and bias bands in-
terlined with old thin muslin which has been nicely starched and ironed.
Attention to these small details will do much toward giving a new look to
the material.

Grease spots in any goods should be taken off as soon as they appear, as
they yield to treatment much more readily before dirt finds a lodgment in
them/ Benzine is one of the best agencies in use for removing grease from
woolen dresses. Some people consider it best to wet the spot first with
cold water, and apply the benzine within the circumference o-f the water-
mark, asserting that eVen upon colored silk fabrics no trace of the benzine
will be left after exposure to the air.

Taking out spots which have destroyed or impaired the original color is
a difficult matter and one that will need experimenting upon in each case.
Sometimes a mixture of camphor and borax is efficacious, and in others
strong beer is a beneficial application. If acids have caused the trouble, a
weak solution of ammonia will often have a good effect. Sometimes an
application of liquid blacking upon the faded or discolored spot mends the
matter, but that succeeds best on material that has a nap or rough surface.

612 DRESS MAKING AT HOME.

A solution made by boiling logwood chips in a little water is said to be
very good for restoring the color of black cashmere and the other smooth
woolen goods. It should be applied to the spot with a sponge, and the op-
eration should be repeated several times, drying the goods after each ap-
plication, and Finally pressing it with a warm iron.

Men have been heard to say that women never brush their dresses. How-
ever untrue that sweeping assertion may be, it is certain that too little at-
tention is paid to freeing dresses from the dust of the house and soil of
the street. It is an excellent plan, upon taking off a dress, to brush it
carefully all over with a small (not too stiff) wisp broom, giving particular
care to all trimmings where plaits or gathers make lodgments for the dust.
If there is much upon the dress, rub it off with a coarse towel or a wad
of worsted goods. An excellent brush for cleaning woolen or silk dresses
can be made by covering a square block of wood with furniture plush.

Ladies who are in mourning surfer much inconvenience from the injury
caused by drops of water falling upon their crape, for each drop makes a
conspicuous white mark. If, while wet, these are clapped between the
hands until dry, no spots will appear. If the crape has dried without their
removal, lay it upon a table and put under spots a piece of old black silk;
dip a camel's hair pencil in black ink and paint the spots lightly; then
wipe them off with old soft silk, and the color will be restored.

Partly worn fabrics may often be profitably renewed by calling in the
dyer's art. Some people have excellent success in using family dyes, and
for them it will be an object to color many useful things, for which it
would not be \vorth while to pay a professional dyer's charge. Ribbons,
neckties, trimmings and many small things which need patience and care-
ful manipulation can be colored beautifully at home. Stockings, linings,
and odds and ends that might not otherwise be used, can also be advan-
tageously subjected to the amateur process, but for material that is to be re-
made into dresses it would be wisdom to employ the best professional
skill. Some things, such as merinos and cashmere, are worth dyeing at
almost any price, and will look like new when they are done. Silk dyes
well for some purposes, but will never look like new after the process, even
if the dyer promises that it will ; hence it is a mistake to use it conspic-
uously after dyeing. It can be used as the basis of a costume, where the
lines are broken by drapery, etc., or it will cut up admirably for trim-
mings, but large surfaces of it should be avoided, as giving opportunity
for the eye to catch sundry symptoms, such as streaks and a general limp-
ness, which at once reveal the secret.

Irish poplins dye well, but have the one objection of shrinking lament-
ably. This should be taken into consideration in purchasing one of light
color, and an extra piece, sufficient for a new waist, should be included,
in the original quantity.

Velvets can be colored, but although the nap is beautifully raised when
done by an expert, they lose much in appearance, and a velvet which cost
ten dollars a yard will have the general expression of one which costs less
than a quarter of that sum. The cost of dyeing velvet is very great, and
with such a result to be expected as has just been explained, it would be
much better to buy good new cotton-back, silk-faced velvet.

Nearly all wool materials, unless too loosely woven, color well, but mix-
tures of cotton and wool will not pay for the cost of dyeing. Japanese
silks and silk-faced matelasses do not dye satis factorily.

White woolen goods will not, as people seem to think, take every color;
on the contrary, there are but few shades that they will become. Light
and Mexican-blue, nut-brown, slate, stone color, lavender, jacqueminot, scar-
let, rose and several of the very dark new shades are those which can be
most certainly obtained. The reason for this limitation is because the sul-
phur with which the wool is whitened in the manufacture prevents most
Colors from taking hold evenly, to use a technical expression.

DRESS MAXISG AT HOME. 613

Alpaca is an exception to most fabrics composed of two materials. It
dyes well and does not shrink very much,

In most materials slate color will dye black, brown, claret, green, purple
and dark blue.

Light bine will dye medium and navy-blue, purple, crimson, green,
prune, claret and black.

Claret will dye brown, black, crimson and bottle green.

Brown will dye darker brown, claret, black and green.

Amber will dye green, scarlet, crimson, black and brown.

Crimson will dye black, brown, claret and dark green. A lighter shade
of crimson will dye black, brown, claret, dark green, blue, and a darker
self-shade.

Drab will dye scarlet, crimson, green — both light and dark — purple, dark
blue, and claret.

Light green will dye claret, brown, black and crimson.

Dark green will dye brown, black and claret.

Lavender will dye brown, black, garnet, dark blue, green, plum and

Mauve will dye dark blue, black, claret, crimson, green and purple.

Navy-blue will dye brown, green, claret and black.

Magenta will dye purple, scarlet, crimson, azuline and navy-blues, black,
browns and claret.

Purple will dye black, dark crimson, claret and dark green.

Pink will dye blue in most shades, all the reddish tones of color, medium
and dark blues, black and most of the dark colors, including greens.

Scarlet will dye dark green and blue, black, brown, garnet and crimson

Straw color will take almost any color except light blue, lavender and
pink

Slate will dye green, purple, plum, navy-blue, several shades of brown
and black.

Black and all the dark colors, if grown rusty or faded, can be dyed again
the original color. They may turn out a little darker, but unless the ma-
terial has ugly spots which require more dye to conceal, the color will be
nearly the same as when new.

Plaid goods, if thick and unmixed with cotton, will often take a plain
color, which should be at least as dark as the darkest shade in the pattern.
Black and white checks prove an exception to this; as, if skillfully done,
they can be dyed scarlet or light blue, the white blocks taking the color
and the black remaining black.

It is damaging to dresses and other garments to lie by in a faded and
dirty state ; therefore, if coloring them is in anticipation, .it is best to pre-
pare^ and send them to the dyers. After they are redressed they can be
laid away till required, and will take no harm.

Velveteen will dye and look very well at first, but being all cotton its
renewed good looks fade very quickly. For furniture or house decoration
it might pay to have it done, but otherwise it is hardly to be advocated.

CHILDREN'S CLOTHING.

Very few grown people understand the hardship it is to little folks to
wear outgrown or clumsy or ill-nttincr garments. Boys are not supposed to
have their feelings greatly harrowed at the sight of handsomer clothes
than their own, but even they are quite alive to the mortification of wear-
ing shabby or ill-cut and ill-made coats and tmwsers. The trial falls most
severely upon little girls, and to them it is a bitter one, and just as hard
to be borne as the afflictions of grown people are. With a keen eye for
beauty, and often a natural or cultivated taste, a poor child is sometimes
condemned to wear garments of such a hideous character that she loathes

614 DRESS MAKING AT HOME.

the very thought of them, and actually suffers the most acute .norti-
fication.

There are mothers who devote too much thought aud time to dressing
their children, and who, by words and acts, lead them to feel that to be
fashionably and elegantly dressed is the great good of life. This is a la-
mentable mistake to make, but it is also a mistake for a mother to attempt
to imbue her child with an indifference to dress or check the love of it by
depriving her of tasteful clothes. An ugly dress draws the thoughts of the
wearer to itself far more than a pretty, becoming one will, and a forlorn,
ill-dressed little girl will grow up with a longing for finery that neat and
pretty dressing will not often develop.

There is a good deal of work about making a dress, even if it is a small
one, but it is very little more trouble to make it tasteful and stylish, and it
*is a pleasanter task to create a pretty thing than an ugly one. Like all other
arts of the home dressmaker, it takes experience to make a success of chil-
dren's dresses. Amateurs are apt to take fright at the dressy, elaborate
styles now in vogue, but really there is nothing appalling about them with
a plate or pattern to follow, and the most complicated are frequently the
most easy to copy in old material, because the elaboration helps to disguise
many makeshifts in the way of piecing and eking out scanty trimmings.

A 'dainty little miss we 'know of wears a dress for her "Sunday best'
that looks 'as if it might have been selected from one of the shop windows.
No one would suspect its being home-made, much less made mostly of a
fabric no longer new. The foundation was a plain princesse form, cut from
a thin lining, which, by the by, wras originally a light calico morning dress
of one of the older sisters. Among the cast-off clothes of the family were
small portions of two very old silk dresses, one a fine black-and-white check,
the other a plain dark brown. There was not in either enough in quantity
to do much with alone, but combined there was sufficient to make a very
good result. The silk was poor and thin, but it was carefully cleaned and
stiffened, and wherever used furnished with a thin, coarse Swiss muslin
lining. Long folds of the two silks alternating were put upon the front
breadth perpendicularly, reaching from the throat to the bottom of the
dress in the .center. Across the back were narrow gathered ruffles of check
silk bound writh the plain brown. The upper part of the dress was of
white Angora gauze flannel skirting, which was but twenty cents a yard,
and resembled a summer camel's hair. The fronts were made in sack
form, meeting over the long center plaits at one point only, about equi-
distant between the throat and waist, and cut away abruptly above and
below. The back was long and looped over the ruffles with very graceful
effect. The cuffs were of check silk, with brown bias binding upon the
edge, and the deep round collar (almost a cape) wras in the same order.
The upper part of the dress was covered with brown silk that was too old
and poor to be fit for any other use : but, under the polonaise, the worn
places did not appear, and the flannel was so thin that it required a con-
tinuous color beneath to prevent the ugly variegated appearance that some
silk and bunting toilettes present. The polonaise was edged with three
rows of machine chain-stitching, done with coarse brown silk, and was
not a separate garment, being sewed in with the shoulder and side seams, and
buttoned in the back with brown buttons.

Another dress of the same little lady's was made from a pair of old Turkey
red curtains, of the dark color and' heavy quality of former "manufacture.
The dress was made with a full skirt gathered round the waist, with five
rows of shirring. The blouse-waist was gathered in the same way. The
de«p collar, cuffs, wide belt, and the binding to two ruffles on the bottom of
the skirt, were of Madras gingham in indigo-blue shades. The combination
made a very quaint and stylish dress, and was modeled from a recently im-
ported one of much more expensive material.

Another lady who prides herself on her ingenuity made a very neat cloak

DKESS MAKING AT HOME. 615

for her girl from an old pair of pants. The fronts and backs were cut of
narrow pieces (it could not have been otherwise), with seams extending to
the shoulder. The pockets and cuffs were in very good style, but not of the
same material, which was a brown basket pattern. The upper parts of the
sleeves were very presentable, but the under halves were curious mosaics of
patchwork, telling something of the difficulty with which they succeeded in
being sleeves at all; but n'importe. nobody — not even a child — voluntarily
offers the under part of a sleeve for inspection, so its secrets need never be
revealed.

In making over children's clothes, or elders' clothes for children, there is
a double advantage in combining more than one material. Fresher parts
•of both can be used, and harmonious arrangement of colors diverts the ey.-
from the want of newness that might be apparent in a plainer dress. I;
making use of diverse fabrics, there is, however, one all-important, thing to
be kept in mind — there must be a certain harmony in color and method
in arrangement observed, or the effect will be disastrous. There a: 9 people
with artistic tastes to whom the knowledge of what is fitting and appropriate
seems to come instinctively, and they need no advice ; but there are many
busy mothers living so far from our great cities and so off from the line of
travel that they have but little opportunity for cultivating their tastes or of
seeing what is fashionable, and often but little time to give the subject much
thought.

In reading over the ordinary articles upon children's fashions, one is con-
stantly struck with the similarity of the materials advised for their clothing,
to those used for grown people! There seem to be no especial fabrics re-
served! for their use. This fact should be particularly comforting to those
whose circumstances compel them to prepare their children's clothing from
their stock on hand, which stock is generally understood to be the worn-out
dresses of mother and sisters. When there was a marked difference between
the styles of child and adult, the wearing cast-off dresses of their elders was
a real and bitter trial to little girls ; but there is no trouble about it now.
Nearly every thing that is wearable can be stylishly used under the present
laws which govern fashion. Plaids and large figures, which might be gro-
tesque in wThole dresses, make very nice vests and trimmings to light up dull-
looking costumes.

Old brown or black woolen dresses that have grown rusty and faded, but
have capabilities of usefulness, can be refreshed by steeping in a weak de-
coction of logwood. Other colors in all-wool can be re-dyed at home with
the ordinary family dyes. It should be rememberer1 that it is much easier to
re-color goods the same shade than it is to make an entire change of hue.
It is best to match the color that the material was originally, and saturate
it in the preparation, following the usually accompanying printed direc-
tions about drying, pressing, etc. It is a pity to spend time and trouble in
making up dresses which will look forlorn in spite of the pains lavished
upon them, when a previous re-dyeing wrould have made such a wonderful
3hange in their appearance.

The present very universal fashion of shirring dresses and trimmings is
admirably adapted to make over old materials into children's clothes.
Worn-out ruffles can be closely gathered, or gauged, as the term is, and all
the holes and thin places made invisible by the process. If, for instance,
a prudent mother has laid aside the flounces from some old skirt she has
long ago taken for a petticoat or other use, she will now reap the benefit of
her carefulness, and find herself able to make her child a dress at little
cost. Let her cut a cambric skirt of a proper size, and cover it with the
flounces, shirred at each edge with two gatherings, and a similar row through
the middle. The shirrings may run around the skirt, and the lapping of the
ruffles may be concealed by a row of galloon or velvet, or the flounces may
all be pieced together before the shirrs are made. The gathers should be
distributed evenly, and sewed firmly down upon the cambric.

616 DRESS MAKING AT HOME.

Another mode of using the ruffles is to set them on the skirt perpendic-
ularly ; in this case, the middle shirr may be omitted in each ruffle, unless
they are over five inches wide. If that style does not meet with approval,
a puff (made of the flounces) may alternate witli a close strip of slurring of
equal width with the shirring all the way around. Again, if it is desirable
to piece out a scanty pattern, it will do to make the lower part of the
skirt of the ruffles closely shirred, and cover the rest of it with the dress
material. Both waists and sleeves, or either one alone, or deep yokes and
cuffs, maybe entirely made of fine shirring, which, it will readily be seen,
affords a fine opportunity for using up irregular-shaped pieces of old ma-
terial, as it is of very little consequence how many piecings are put into
any thing that is so closely gathered up, always supposing that the indus-
trious toiler has time and patience to do the piecing. Unlimited patience
'seems to be the attribute of nearly all mothers, but time, the economical
ones seem, alas, to have in but a limited supply.

It is cruel to condemn little girls, with their naturally dainty tastes and
love for pretty things, to wearing ugly, ill-fashioned clothes; but even made
out of such materials as this article treats of, they can be as pretty, if not
not so durable, as if new material were used.

The subject of boys' wear needs consideration, for there is no direction
in which the amateur's failures are so distressingly palpable as in boys'
clothes. The unfortunate little sons of poor, industrious mothers too often
are condemned to wear garments that give them a hopelessly awkward ap-
pearance. Growing boys, at their best, are not miracles of grace, but well-
made clothes do wonders for them; and it is worth while for those who
have the work to do to study to acquire the tailors' style of finishing
garments, without which they are certain to have an uncouth, home-
made air that condenis them at once. It is quite possible to learn this
art by a little practice and close imitation of the finish that is found
on coats and other articles of tailors' workmanship. The secret of style in
men's clothes is in pressing — not such pressing as people ordinarily do with
the gentle gliding of a warm smoothing-iron over the cloth — but a vigorous
bearing on with a heavy iron that takes all the patience and strength of
the worker. The iron should be, as the phrase goes, "red-hot," and the
danger of scorching the goods averted by keeping an old wet linen cloth
between the garment and the iron. Later, a finishing smoojh may be
given with a cooler iron, through a thin dry cloth, to take out the wrinkles
*ometimes caused by the wetting.

It is a great mistake to suppose that when a boy's garment is made
from the cast-off one of a man it is not worth while to take much trouble
with it, for the cloth is generally of a better quality than that commonly
purchased for boys, and the worn portions can all be cut away by care in
disposing the pattern.

Before appropriating cast-off coats or pantaloons of the father's to re-
plenish the boys' wardrobes, the garments should be brushed well and
ripped up; then washed through two suds made with warm water and
very strong soap. For reliable colors, a little lye can be added to the first
water. Do not twist, but stretch and pull the cloth, and fold up each
piece tightly, and squeeze out the water by pressure, or put it carefully
through a wringing-machine. Rinse again through two waters, with a little
soap in the first, and press out the water as before. After all has been
squeezed out that can be, hang the cloth in the air over a line, and when
perfectly dry roll very tightly in a damp towel, and leave for several hours,
or till the next day ; then iron on the right side, through thin muslin,
running the iron over till the cloth is entirely dry. If there are any
prominent grease spots on the garment it is best, before washing, to re-
move them with turpentine, potter's clay, or benzine. Stains can be treated
(though not always with success) with a mixture of ammonia, camphor,
and water. For example — say that a jacket is to be cut from a sack coat;

DRESS MAKING AT HOME. 617

having washed the former as directed, select the simplest jacket pattern
and lay each piece upon the cloth in a position to make the fronts out
of the freshest parts. If the wrong side of the cloth is best worthy to be
uppermost, .that should have been pressed instead of the outside when it
was washed. Sometimes the sleeves of gentlemen's coats are made in one
piece, with but one seam, and that upon the outside. Such sleeves can
often be used for the back of a jacket, while the original backs and parts
of the skirt can be used for side pieces and sleeves of the jacket. In tail-
oring work it is necessary to maintain a rigid adherence to the pattern.
Where two pieces are to be joined, and one is longer than the other, it
will never do to snip off the extra length, as some careless people do, but
the longest side must be held in in sewing till the extra fullness is taken
up.

In putting the collar on the jacket, care must be observed not to stretch
or pull it out of shape ; it should also be held full enough to turn over
easily, and the seam should be pressed in the manner mentioned above.
If possible, a jacket that has been made by a tailor should be made the ,
model for imitation in making one at home, and, till experience has made
the details familiar, it should be referred to in putting in pockets, setting
in sleeves, and at every step of the way.

Small pantaloons are readily cut from larger ones, and even where the
latter are seriously impaired, "it is still possible to make good new ones out
of them. If the back is in holes, the thin part can be replaced by long

fore-shaped pieces, such as are seen in army pantaloons, and a pattern for
oys, called sometimes called the "cadet pants," can be procured, if such
a device is needful. In cutting the fronts, try not to have the exact spot
come at the knee that came there before, but have it above or below, as it
will not "only wear out faster, but bulge out in an unsightly fashion. If
the cloth' is thin and loosely woven, or has had already a great deal of wear,
it will be well to line the little pantaloons throughout. The fly should be
lined with strong drilling interlined with canvas to give sufficient sup-
port for the button-holes. Short knee-breeches are much easier to make
than long ones, and take such a small quantity of material that two
pairs can be cut from one pair of ordinary-sized men's pants ; but of
course, after a certain age, all the king's horses and all the king's men
would be a force insufficient to compel a little boy to give up his inalien-
able right to have his trousers as long as his father's ; and happy the mother
whose young son does not insist on spring bottoms, for that is a touch very
difficult of attainment to any but an expert. In ordering a pantaloon pat-
tern, it is less important to give the age of the boy than the length oi his
leg (measured upon the outside seam), as height varies much in similar
ages.

The Ulster is a form to be recommended for the overcoat, where new
cloth is used, because it is so long and large that the material can be made
into other garments when its original form is outgrown.

ELDERLY LADIES.

Young people sometimes feel that it makes very little difference how
mothers^ and grandmothers dress as long as they themselves can_make as
fair a show as the family circumstances allow — a mistake which is unjust
and prejudicial to all parties. It is a disgraceful, and in a great measure,
a purely American notion, happily banished now from large cities, but still
hanging about the country, that a young lady, even if her parents are not
rich, must be gaily, and as far as possible, richly clothed, and be able to
show soft jeweled hands, as white as the piano keys she touches deftly or
otherwise, as the case may be, while mamma spends her overworked time
in the meanest of clothes, and by reason of shabbiness is seldom seen by
her daughter's friends, or by any one else except at church. Too often it is

618 DEESS MAKING AT HOME.

conscience rather than choice that takes her there, where the comfort of
the service is swallowed in the consciousness of the utter forlornness and
awkwardness of her appearance in obsolete dress and antiquated mantilla
that were bought long before the daughters grew up to monopolize what
little comfort and luxury life in narrow circumstances can give. The
mother who allows herself to be set aside in this way, and brings up her
daughters to feel that hers is the secondary place to theirs, fails dismally
in her duty to them and reaps her reward in the want of respect rendered to
her. But if the mother of a family is herself to blame for the want of nicety
in her dress, the same can not always be said of the grandmother, whose
failing strength takes her partially out of the active cares of life, and
who ought to be the object of tender consideration from every one in the
Jiousehold ; and it should be every one's care to have her comfortable and
"well-dressed — an object of pride, a sort of show-piece, instead of a poor,
pushed-aside, forlorn object, to be kept out of sight. Some clever writer
says that a highly-presentable and well-appointed grandmother in a family
is a patent of respectability.

There is no arbitrary dictum requiring certain things, but custom restricts
them to a narrow choice of color — brown, purple, black, and gray being the
only ones allowed. Artistically considered, brown should be also excluded,
on account of its unbecomingness to the dull tints of hair, eyes, and com-
plexion. The ideal dress for an old lady — and one may as well know what
the ideal is, even if there is but small hope of investing it in the real —
is 'severely plain velvet, with soft tulle handkerchief folded across the
breast, rich lace ruffles at the wrist to shade the withered hands, and a
decorous cap, which makes no attempt to be a head-dress, but has protect-
ing strings of lace or ribbon to tie loosely under the chin. We can not
all dress our dear old grandmothers thus grandly and picturesquely, but
•we can make them comfortable, and fashion their clothes as tastefully as
our means will allow, remembering that the love of pretty things to wear
begins with a woman's life and generally lasts as long as she does — perhaps
she is never too old to be gratified with a pretty cap or dress.

A black silk dress is not always a possible thing for an old lady, but if,
by any economy the purchase can be made, it is a wise one, for it will last
any length of time as a best dress, and be such a comfort to the owner as
to repay any sacrifice incurred when it was bought. It should be made
very plainly. If the lady is very stout, and likes the style, it can be made
a' close-fitting Gabrielle or princesse, but the usual' style is preferable.
The waist should fit comfortably, and, unless the wearer has delicate lungs,
may be cut with the neck open down to the waist, and filled .in with a
lace or lawn handkerchief. An over-skirt is not too youthful, if it is not
long and entirely unlooped, but many old ladies prefer single-skirted
dresses. In that case the breadths are but little gored; the one in front
may be shaped like an apron, and the others left straight and sewed upon
the waistband in large plaits, except right in the center of the back, where
they may be shirred for a short distance, to the depth of an inch or two.
The bottom of the dress may be left plain, or may be bound with velvet
instead of the usual braid, or may be trimmed with one or more wide
flat bands or folds of the silk. The sleeves may be trimmed at the hand
to correspond with the finish on the skirt ; and if the waist is not open
as suggested, a small square collar trimmed in the same way can be added.
If circumstances do not allow the silk, black cashmere is certainly the
next choice, and will be very handsome made up in the same way. It
can be made to look richer by edging the folds and bias pieces with mil-
liner's folds or narrow pipings of silk, Failing the cashmere, black alpaca
of the best quality that can be afforded is the best substitute. Silk pipings
are not so pretty upon this material, but their place may be taken by
galloon, or the skirt may be set off by two groups, three or four in each,
of narrow double folds of alpaca.

DRESS MAKING AT HOME. 619

A comfortable and welcome fashion for old ladies, which was perhaps
suggested by the rage for fichus of all kinds, is a shoulder cape, in shape
like a Sontag, except that the fronts fasten like a dress with buttons, in-
stead of being crossed. This is made of black silk, quilted in tiny diamonds
over a single thickness of wadding, and edged with a double cord, or with
a very narrow black lace plaited on. It can be worn with any dress, and is
becoming so much adopted by old ladies in the East that they frequently
have cloth or crocheted capes of the same shape made to wear in change
with the more dressy one.

Circulars are frequently mentioned in fashion journals as being well
adapted to old ladies, but they are really far from being the best shape for
their wraps, as, having no sleeves, they drag heavily from the neck, and be-
come very tiresome. A better style is a loose-fitting double-breasted sacque,
rather long, but not enough so to be heavy and burdensome.

Caps and bonnets are delicate points, and the old lady whose means ifce
too straightened to allow her to call professional skill to her aid (and even
that is not always equal to the situation) is fortunate if she has a friendly
relative with taste and capacity enough to undertake the critical task,
which, to be successful, should be really a labor of love. The caps should
be pure white, and the bonnets black. A well-defined border or ruche of
white is pretty and becoming, but an indefinite mingling of black and white
in either cap or bonnet is unbecoming. Small bonnets are out of the
question for old ladies who need a shape that will amply protect the head,
and even the back of the neck, where so many nerves center that embrace
the slightest opportunity of exposure to ache remorselessly. Still the bonnet
must not be too large, unless to shade a large fat face; a small head and
delicate features in a great coal-scuttle of a hat look like a caricature, and
the beauty of a bonnet lies in its fitness.

They say there are no old women in modern times, so it would not be
safe to mention an age to which the plainness of attire advocated in this
article belongs. But it was designed for those who honestly feel themselves
beyond the period when

" One a charm from dress can borrow,*

NOTE.— The article " Dress Making at Home," is chiefly condensed from a series of arti-
cles which appeared in that excellent monthly, " Andrews' Bazar " oublished by W.B.
Andrews, New York.

COLORING AND BLEACHING.

IB coloring always use plenty of water (soft water when obtainable) ; never
crowd the goods, taking care that they float in the liquid. The rule is four
gallons of water to one pound of goods. In rinsing always use plenty of clear
water ; and in preparing goods/ for coloring, clean off all dirt and grease
spots. To test color of dye, pour it from a dish-held high, and look through
it to the light. A pound of extract of logwood is equal to four pounds of
logwood chips. Fustic should be boiled in a sack of open texture. The
other ingredients are put into the water. All black goods should be washed
in soap-suds after coloring. Let every implement used about coloring be
scrupulously clean. In preparing the goods, scour well with soap and water,
•washing the soap well out and dipping in warm water before placing in the
dye. All goods should be well aired, rinsed, and hung out carefully after
dyeing. Silks and delicate fabrics must be handled tenderly, or injury will
be done. In case a very large quantity of goods are to be dyed, a slightly
smaller proportion of water than the rule above given may be used.

The " Family Dyes," lately introduced and now kept for sale by all drug-
gists, are very convenient and give good results. They are aniline dyes,
and come in the form of a powder, put up in papers, and labeled with full
instructions for using. The preparations for using these dyes are very
simple, and no experience is required if the instructions are implicitly fol-
lowed. The color card shows the exact shade of the color you select, and
there is no trouble in experimenting to get the right shade. Besides, the
dyes are cheap and the results are equal to those produced by the profes»
sional dyer. There are several manufacturers of aniline dyes, and inquiry at
the nearest drug store will secure all the information as to prices, colors, etc.
that may be desired by any lady.

COLOR BETWEEN PURPLE AND BLUE FOR WOOL OR SILK. — For four pounds
of goods, take bichromate of potash one ounce, and alum one and a quarter
ounces ; dissolve and bring water to boiling point ; put in goods and boil
one hour ; then empty dye and make new with one pound logwood (or one-
fourth pound extract of logwood), and boil goods in this one hour longer.
Use more logwood to make color darker, or less to make it lighter.

BLEACH FOR WOOL, SILK, OR STRAW. — Mix one pound oxalic acid, one
pound table salt, and twelve gallons water ; lay goods in this mixture for
one hour ; remove and thoroughly rinse and work.

SCARLET FOR WOOL. — For ten pounds flannel or yarn, take two and a half
pounds of ground lac dye. one and a half pounds scarlet spirit (see recipe),
Balf pound tartar, one and one-fifth ounces flavine (or according to shade
(620)

COLORING AND BLEACHING. 621

desired), one and a fifth ounces tin crystals, half pound muriatic acid. Boil
all together for fifteen minutes ; cool to 170° Fah. ; put in goods, handling
quickly at first, then boil one hour, rinse while hot, before gum and im-
purities harden. A small quantity of sulphuric acid may be added to this
recipe, to dissolve gum. This scarlet stands soap better than cochineal.

SCARLET SPIRIT. — Two pounds muriatic acid (22° B.), two ounces feathered
tin, and one-fourth pound water. Place acid in a stoneware jar, add the tin,
let it dissolve, and keep a few days before using. The tin is feathered by
melting it and pouring it from a height of five or six feet into a pailful of
water. This spirit is used in certain colors, particularly scarlets, orange, and
pink.

COCHINEAL SCARLET. — For five pounds of wool, yarn, or cloth, take two
ounces cream tartar, one and a fourth ounces of pulverized cochineal, one

Eound scarlet spirit; boil the dye; dip the goods, working them well for
fteen minutes ; then boil one and a half hours, slowly stirring the goods all
the while ; take out, wash in clear water, and dry in doors or in the shade.

PURPLE DYE. — For ten pounds of goods, use alum twelve ounces, muriate
of tin one teacupful, pulverized cochineal two ounces, cream of tartar eight
ounces. Boil the alum, tin, and cream of tartar for twenty minutes ; add
the cochineal, and boil five minutes ; immerse the goods two hours ; remove
and enter them in a new dye composed of Brazil wood twelve pounds, log-
wood two pounds, alum one pound, muriate of tin two cupsful, adding a
little extract of indigo, made as follows :

EXTRACT OF INDIGO. — Take oil of vitriol two pounds, and stir into it finely,
pulverized indigo eight ounces, stirring briskly for the first half-hour, then
cover it up, and stir four or five times daily for a few days; then add a
little pulverized chalk, stirring it up, and keep adding it as long as it foams.
It will neutralize the acid. Keep it closely corked.

LIGHT SILVER DRAB. — For ten pounds of goods, use logwood two ounces,
alum about the same quantity ; boil well, enter the goods, and dip them
for one hour. Grade the color to any desired shade by using equal parts
of logwood and alum.

CHROME BLACK FOR WOOL. — For ten pounds of goods, use blue vitriol
twelve ounces ; boil it a short time, then dip the wool or fabric three-
quarters of an hour, airing frequently ; take out goods, and make a dye with
logwood six pounds; boil half an hour, dip three quarters of an hour; air
the goods, and dip quarter of an hour longer ; wash in strong soap suds. A
good fast color.

DARK SNUFF BROWN ON WOOL. — For ten pounds of goods, take camwTood
two pounds ; boil for twenty minutes then dip the goods for three-quarters
of an hour; then take them out, and add to the dye fustic five pounds;
boil twelve minutes, and dip the goods three-quarters of an hour; then add
blue vitriol two ounces, copperas eight ounces; dip again forty minntes;
add more copperas, if the shade is required darker.

WINE COLOR DYE. — For ten pounds of goods, use camwood two pounds i
boil twenty minutes ; dip the goods half an hour ; boil again, and dip forty
minutes ; then darken with blue vitriol three ounces ; and should you wish
it darker, add one pound of copperas.

PINK DYE FOR WOOL. — For ten pounds of goods, take alum one pound :
boil, and immerse the goods fifty minutes ; then add to the dye cochineal
well pulverized three ounces, cream of tartar twelve ounces ; boil, and enter
the goods while boiling, until the color is satisfactory.

ORANGE DYE. — For ten pounds of goods, use argal ten ounces, muriate of
tin two gills ; boil, and dip one hour ; then add to the dye, fustic five
pounds, madder one pint, and dip again forty minutes. If preferred, cochi-
neal four ounces may be used instead of the madder, as a better color is
induced by it.

SKY BLUE ON COTTON.— Ten pounds of goods, blue vitriol one pound J
boil a short time, then enter the goods, dip three hours, and transfer to a

622 COLORING AND BLEACHING.

bath of strong lime water. A fine brown color will be imparted to the
goods if they are then put through a solution of prussiate of potash.

A BROWN DYE ON WOOL may be induced by a decoction of white oak
bark, with variety of shade according to the quantity employed. If the
goods be first passed through a solution of alum the color will be brightened.

BROWN ON COTTON. — Catecheu, or terra japonica, gives cotton a brown color,
blue vitriol turns it on the bronze, green copperas darkens it, when applied as
a mordant and the stuff boiled in the bath boiling hot. Acetate of alumina,
as a mordant, brightens it. The French color named "Carmelite" is given
with catechu one pound, verdigris four ounces, and sal ammoniac five
ounces.

BROWN ON WOOL AND SILK. — Infusion or decoction of : walnut-peels dyes
wool and silk brown color, which is brightened by alum. Horse chestnut
peels also impart a brown color ; a mordant of muriate of tin turns it on
the bronze ; and sugar of lead the reddish-brown.

SOLITAIRE. — Sulphate or muriate of manganese, dissolved in water with a
little tartaric acid, imparts this beautiful bronze tint. The stuff after being
put through the solution must be turned through a weak lye of potash, and
afterward through another of chloride of lime, to brighten and fix it. Prus-
siate of copper gives a bronze or yellowish-brown color to silk. The piece well-
mordanted with blue vitriol may be passed through a solution of prussiate
of potash.

FULLER'S PURIFIER FOR CLOTHS. — Dry, pulverize, and sift the following in-
gredients: Fuller's earth six pounds, French chalk four ounces, pipeclay one
pound ; make into a paste with rectified oil of turpentine one ounce, alcohol
two ounces, melted oil soap one and a half pounds. Make up the mixture
into cakes of any desired size, keeping them in water or small wooden boxes.
A less quantity can be made by using same proportions.

GREEN ON COTTON. — For ten pounds of goods, use fustic two and a half
pounds, blue vitriol two and a half ounces, soft soap one pint, and logwood
chips four ounces. Soak the logwood over night in a brass vessel; put it
on the fire in the morning, adding the other ingredients. When quite hot
it is ready for dyeing; enter the goods at once, and handle well. Different
shades may be obtained by letting part of the goods remain longer in the
dye.

PINK DYE FOR COTTON. — For ten pounds of goods, use redwood one pound,
muriate of tin half a pound ; boil the redwood one hour, turn off into a
large vessel, add the muriate of tin, and put in the goods ; let it stand a few
minutes (five or ten), and a nice pink will be produced. It is quite a fast
color.

YELLOW ON SILK. — For ten pounds goods, use sugar of lead seven and a
half ounces, alum two pounds ; enter the goods, and let them remain twelve
hours ; remove them, drain, and make a new dye with fustic one pounds.
Immerse until the color suits.

RED DYE FOR WOOL. — For ten pounds of goods, make a tolerably thick
paste of lac dye and sulphuric acid, and allow it to stand for a day. Now
take tartar one pound, tin liquor half a pound, and twelve ounces of the
above paste ; make a hot bath with sufficient water, and enter the goods for
three-quarters of an hour ; afterwards carefully rinse and dry.

YELLOW ON COTTON. — For ten pounds goods, use sugar of lead one pound,
dip the goods two hours. Make a new dye with bichromate of potash half a
pound ; dip until the color suits ; wring out and dry ; if not yellow enough,
repeat the operation.

VIOLET DYE ON SILK OR WOOL. — A good violet dye may be given by pass^
ing the goods first through a solution of verdigris, then through a decoction
of logwood, and lastly alum water. A fast violet may be given by dyeing the
goods crimson with cochineal, without alum or tartar, and, after rinsing,
passing them through the indigo vat. Linens or cottons are first galled with
eighteen per cent, of gall nuts ; next passed through a mordant of alum,

COLORING AND BLEACHING. 623

iron liquor, and sulphate of copper, working them well ; then worked in a
madder bath made with an equal weight of root; and lastly brightened with
soap or soda.

SLATE DYE ON SILK. — For a small quantity, take a pan of warm water and
about a teacupful of logwood liquor, pretty strong, and a piece of pearl ash
the size of a nut ; take gray colored goods and handle a little in this liquid,
and it is finished. If too much logwood is used, the color will be too dark.
For a straw color on silk, use swartweed ; boil in a brass vessel, and set with
alum.

LILAC DYE ON SILK. — For five pounds of silk, use archil seven and a halt'
pounds ; mix it wrell with the liquor; make it boil quarter of an hour; dip
the silk quickly, then let it cool, and wash it in river water, and a fine hall-
violet, or lilac, more or less full, will be obtained.

GREEN DYE ON SILK. — Take green ebony, boil it in water, and let it settle ;
take the clear liquor, as hot as you can bear your hands in it, and handle
your goods in it until of a bright yellow ; then take water and put in a little
sulphate of indigo; handle your goods in this till of the shade desired. The
ebony may previously be boiled in a bag to prevent it sticking to the silk.

BROWN ON SILK. — Dissolve annatto one pound, pearl ash four pounds, in
boiling water, and pass the silk through it for two hours; then take it out,
squeeze it well and dry ; next give it a mordant of alum, and pass it first
through a bath of Brazil-wood, and afterward through a bath of logwood to
which a little green copperas has been added; wring it out and dry ; after-
ward rinse well.

MULBERRY ON SILK. — For five pounds of silk, use alum one pound and a
quarter ; dip fifty minutes; wash out, and make a dye with Brazil-wood five
ounces and logwood one and a quarter ounces, by boiling together; dip in this
half an hour ; then add more Brazil-wood and logwood, equal parts, until
the color suits.

GREEN DYE ON WOOL AND SILK. — Equal quantities of yellow oak and
hickory bark ; make a strong yellow bath by boiling ; shade to the desired
tint, by adding a small quantity of extract of indigo.

ORANGE DYE. — For ten pounds of goods, use sugar of lead half a pound ;
boil fifteen minutes ; when a little cool, enter the goods, and dip for two
hours ; wring them out, make a fresh dye with bichromate of potash one
pound, madder quarter of a pound ; immerse until of the desired color. The
shade may be varied by dipping in lime-water.

BLUE ON COTTON. — For ten pounds of goods, use copperas half a pound ;
boil, and dip twenty minutes ; then dip in soap-suds, and return to the dye
three or four times ; then make a new bath with prussiate of potash two
ounces, oil of vitriol one-third of a pint ; boil half an hour ; rinse out and
dry.

SOLFERINO AND MAGENTA DYES ON WHITE WOOLEN, SlLK, OR COTTON AND

WOOLEN MIXTURES. — For one pound of woolen goods, Magenta shade, ninety-
six grains, apothecaries' weight, of aniline red will be required ; dissolve in
a little warm alcohol, using — say — six fluid oiinces of alcohol, or about six
gills alcohol, per ounce of aniline. Many dyers use wood spirit, because of
its cheapness. For a Solferino shade use sixty-four grains aniline red, dis-
solved in four ounces alcohol, to each pound of goods. Cold water, one
quart, will dissolve these small quantities of aniline red, but the cleanest and
quickest way will be found by using the alcohol or wrood spirit. Clean the
cloth and goods by steeping, at a gentle heat, in weak soap suds; rinse in
several messes of clean water, and lay aside moist. The alcoholic solution
of aniline is to be added from time to time to the warm or hot dye bath, till
the color on the goods is of the desired shade. The goods are to be removed
from the dye bath before each addition of the alcoholic solution, and the
bath is to be well stirred before the goods are returned. The alcoholic solu-
tion should be first dropped into a little water, and well mixed, and the
mixture should then be strained into the dye bath. If the color is not dark

624 COLORING AND BLEACHING

enough after working from twenty to thirty minutes, repeat the removal of
the goods from the bath and the addition of the solution, and the re-im-
mersion of the goods from fifteen to thirty minutes more, or until suited;
then remove from the bath and rinse in several messes of clean water, and
dry in the shade. Use about four gallons water for dye bath for one pound
of goods; less water for larger quantities.

LIQUID DYE COLORS. — 1. Blue. — Dilute Saxon blue, or sulphate of indigo,
frith water. If required for delicate work, neutralize with chalk. "2. Purple.
—Add a little alum to a strained decoction of logwood. 3. G-reen. — Dissolve
Sap green in water, and add a little alum. 4. Yellow. — Dissolve annatto in a
weak lye of subcarbonate of soda, or potash. 5. Golden color. — Steep French
berries in hot water, strain, and add a little gum and alum. 6. .Red.— Dis-
solve carmine in ammonia, or in weak carbonate of potash water ; or infuse
powdered cochineal in water, strain, and add a little gum in water. The
preceding colors, thickened with a little gum, may be used as inks in writing,
or as colors to tint maps, foils, artificial flowers, etc., or to paint on velvet.

To CLEANSE WOOL. — Make a hot bath composed of water four parts, urine
one part ; enter the wool, opening it out to admit the full action of the liquid ;
after twenty minutes' immersion, remove from the liquid, and allow it to
drain; then rinse it in clean running water, and spread out to dry. The
liquid is good for subsequent operations ; only keep up the propertions, and
use no soap.

VIOLET DYE ON STRAW BONNETS. — Take aliim four pounds, tartaric acid
one pound, chloride of tin one pound. Dissolve and boil ; allow the hats to
remain in the boiling solution two hours ; then add as much of a decoction
of logwood and carmine of indigo as is requisite to induce the desired shade ;
and lastly, rinse finally in water in which some alum has been dissolved.

SILVER GRAY DYE ON STRAW. — For five hats — select the ivhitest hats, and
soften them in a bath of crystallized soda, to which some clean lime water
has been added, (See " Lime water.'"} Boil for two hours, in a large vessel,
using for bath a decoction of the following, viz. : alum one pound, tartaric
acid one-tenth of a pound, some ammoniacal cochineal, and carmine of in-
digo ; a little sulphuric acid may be necessary in order to neutralize the
alkali of the cochineal dye. If the last-mentioned ingredients are used, let
the hats remain for an hour longer in the boiling bath, then rinse in slightly
acidulated water.

LIME WATER FOR DYERS' USE. — Put stone lime one pound, and strong lime-
water one and a half pounds, into a pail of water; rummage well for seven
or eight minutes ; then let it rest until the lime is precipitated and the wTater
clear; add this quantity to a tubful of clear water.

ANILINE GREEN ON SILK. — Iodine green, or night green, dissolves easily in
warm water. For a liquid dye, one pound may be dissolved in one gallon
alcohol, and mixed with two gallons \vater containing one ounce sulphuric
acid.

To DYE ANILINE SCARLET. — For every ten pounds of goods dissolve half
a pound white vitriol (sulphate of zinc), at 180° Fah. ; place the goods into
this bath for ten minutes ; then add the color, prepared by boiling for a few
minutes, quarter of a pound aniline scarlet in three-quarters of a gallon
water, stirring the same continually. This solution has to be filtered before
being added to the bath. The goods remain in the latter for fifteen minutes,
when they have become browned, and must be boiled for another half hour
in the same bath after the addition of sal-ammoniac. The more of this is
added the deeper will be the shade.

BISMARCK BROWN FOR DYEING. — Mix together one pound Bismarck, five
gallons water, and three-quarters of a pound sulphuric acid. This paste
dissolves easily in hot water, and may be used directly for dyeing. A liquid
dye may be prepared by making the bulk of the above mixture to two gal-
lons, with alcohol. To dye with the above mixture, sour with sulphuric
acid ; add a quantity of sulphate of soda, immerse the wool, and add the

COLORING AND BLEACHING. 625

color by small portions, keeping the temperature under 212° Fah. Very in-
teresting shades may be developed by combining the color with indigo paste
or picric acid.

To DYE WOOL WITH ANILINE GREEX. — For wool, prepare two baths— one
containing the dissolved dye and a quantity of carbonate of soda or borax.
In this the wool is placed, and the temperature is raised to 212° Fah. A
grayish green is produced, which must be brightened and fixed in a second
bath of water 100° Fah., to which some acetic acid has been added. Cotton
requires preparation by sumac.

ANILINE BLUE. — To ten pounds of fabric, dissolve two ounces aniline blue
in three-tenths of a quart hot alcohol ; strain through a filter, and add it to
a bath of 130° Fah. ; also one pound glauber salts, and half a pound acetic
acid : enter the goods, and handle them well for twenty minutes ; next heat
it slowly to 200° Fah. ; then add half a pound sulphuric acid diluted with
water ; let the whole boil twenty minutes longer ; then rinse and dry. If the
aniline be added in two or three proportions during the process of coloring,
it will facilitate the evenness of the color.

ANILINE RED. — Inclose the aniline in a small muslin bag ; have a kettle
(tin or brass) filled with moderately hot water, and rub the substance out;
then immerse the goods to be colored, and in a short time they are done. It
improves the color to wring the goods out of strong soap-suds before putting
them in the dye. This is a permanent color on wool or silk.

ANILINE VIOLET AND PURPLE. — Acidulate the bath by sulphuric acid, or
use sulphate of soda — both these substances render the shade bluish. Dye
at 212° Fah. To give a fair middle shade to ten pounds of wool, a quantity
of solution equal to one-half to three-quarters of an ounce of the solid dye
will be required. The color of the dyed fabric is improved by washing hi
soap and water, and then passing through a bath soured by sulphuric acid.

ANILINE BLACK FOR DYEING.— Water twenty to thirty parts, chlorate of
potassa one part, sal-ammoniac one part, chloride of copper one part, aniline
hydrochloric acid one part, previously mixed together. It is essential that
the preparation should be acid, and the more acid it is the more rapid will
be the production of the blacks; if too much so, it may injure the fabric.

ANILINE BROWN DYE. — Dissolve one pound of the brown in two gallons
of spirit, specific gravity 8200 ; add a sufficient quantity to the dye bath, and
immerse the fabric. Wool possesses a very strong affinity foi this color, and
no mordant is required.

To BLEACH FEATHERS. — Place the feathers from three to four hours in
a tepid dilute solution of bichromate of potassa, to which, cautiously, some
nitric acid has been added (a small quantity only). To remove a greenish
hue induced by this solution, place them in a dilute solution of sulphuric
acid, in water, whereby the feathers become perfectly white and bleached.

To CLEAN STRAW BONNETS. — First brush them with soap and water, then
with a solution of oxalic acid.

CRIMSON FOR SILK. — For one pound of silk, alum three ounces; dip, at
hand-heat, one hour; take out, and drain, while making a new dye, by
boiling ten minutes, cochineal three ounces, bruised gall-nuts two ounces,
and cream of tartar half an ounce, in one pail of water; when a little cool,
begin to dip, raising the heat to a boil, continuing to dip one hour; wash
and dry.

CINNAMON OR BROWN ON COTTON AND SILK. — Give the goods as much color
from a solution of blue vitriol (two ouces to water one gallon) as it will take
up in dipping fifteen minutes; then run it through lime-water; this will
make a beautiful sky-blue of much durability; it has now to be run through
a solution of prussiate of potash, one ounce to water one gallon.

To COLOR STRAW HATS oit BONNETS A BEAUTIFUL SLATE. — First soak the
bonnet in rather strong warm suds for fifteen minutes, to remove sizing
or stiffening; then rinse in warm water, to get out the soap; now scald cud-
bear one ounce in sufficient water to cover the hat or bonnet; work the

626 COLORING AND BLEACHING.

hat or bonnet in this dye, at 180° of heat, until you get a light-purple ; now
have a bucket of cold water, blued with the extract of indigo half an ounce,
and work or stir the bonnet in this until the tint pleases ; dry, then rinse out
with cold water, and dry again in the shade. If you get the purple too deep
in shade, the final slate will be too dark.

To CLEAN OSTRICH FEATHERS. — Cut some white curd soap in small pieces,
pour boiling water on them, and add a little pearl ash. When the soap is
quite dissolved and the mixture cool enough for the hand to bear, plunge
the feathers into it, and draw them through the hand till the dirt appears
squeezed out of them; pass them through a clean lather with some blue in
It ; then rinse them in cold water with blue, to give them a good color.
Beat them against the hand, to shake off the wrater, and dry by shaking them
near a fire. When perfectly dry, coil each fiber separately with a blunt knife
or ivory folder.

To CLEAN FURS. — For dark furs, wTarm a quantity of new bran in a pan,
taking care that it does not burn, to prevent which it must be briskly stirred.
When well warmed, rub it thoroughly into the fur with the hand. .Repeat
this two or three times ; then shake the fur, and give it another sharp brush-
ing, until free from dust. For white furs, lay them on a table, and rub well
with bran made moist with warm water ; rub until quite dry, and afterward
with dry bran. The wet bran should be put on with flannel; then dry with
book muslin. Light furs, in addition to the above, should be well rubbed
with magnesia, or a piece of book muslin, after the bran process, against the
way of the fur.

CHIP OR STRAW HATS OR BONNETS may be dyed black by boiling them
three or four hours in a strong liquor of logwood, adding a little copperas
occasionally. Let the bonnets remain in the liquor all night; then take out
to dry in the air ; if the black is not satisfactory, dye again after drying.
Hub inside and out with a sponge moistened in fine oil; then block. Red
J}ye. — Boil ground Brazil-wood in a lye of potash, and boil your straw hats,
etc., in it. Blue Dye. — Take a sufficient quantity of potash* lye, one pound
of litmus, or lacmus, ground ; make a decoction, and then put in the straw,
and boil it.

METHOD OF BLEACHING STRAW. — Dip the straw in a solution of oxygenated
muriatic acid saturated with potash. (Oxygenated muriate of lime is much
cheaper.) The straw is thus rendered very white, and its flexibility is in-
creased.

BLEACHING STRAW GOODS. — Straw is bleached by simply exposing it in a
closed chamber to the fumes of burning sulphur — an old flour barrel is the
apparatus most used for the purpose by milliners, a flat stone being laid on
the ground, the sulphur ignited thereon, and the barrel, containing the goods
to be bleached, turned over it. The goods should be previously washed in
pure water.

VARNISH FOR FADED RUBBER GOODS. — Black Japan varnish diluted with a
little linseed oil.

To BLEACH LINEN. — Mix common bleaching powder in the proportion of
one pound to a gallon of water ; stir it occasionally for three days ; let it
settle, and pour it off clear Then make a lye of one pound of soda to one
gallon of boiling soft water, ir which soak the linen for twelve hours, and
boil it half an hour. Next soak it in the bleaching liquor, made as above ;
and, lastly, wash it in the usual manner. Discolored linen or muslin may
be restored by putting a portion of bleaching liquor into the 'tub wherein
the articles are soaking.

DYE FOR FEATHERS. — Black — Immerse for twro or three days in a bath, at
first hot, of logwood eight parts, and copperas, or acetate of iron, one part.
Blue — with the indigo vat. Broivn — by using any of the brown dyes for silk
or woolen. Crimson — a mordant of alum, followed by a hot bath of Brazil-
wood, afterward by a weak dye of cudbear. Pink or Rose — with safflower or
lemon juice. Plum — with the red dye, followed by an alkaline bath. Red

COLORING AND BLEACHING. 627

—a mordant of alum, followed by a bath of Brazil-wood. Yellow— & mordant
of alum, followed by a bath of turmeric or weld. Green, Dye— take of verdigris
and verditer, of each one ounce, gum water one pint; mix them well, and dip
the feathers, they having been first soaked in hot water, into the said mix-
ture. For Purple, use lake and indigo. For Carnation, verinillion and
smalt. Thin gum or starch water should be used in dyeing feathers.

COLORS FOR ARTIFICIAL FLOWERS. — The French employ velvet, fine cambric,
and kid for the petals, and taffeta for the leaves. Very recently thin plates
of bleached whalebone have been used for some portions of 'tlu artificial
flowers. Colors and Stains: — Blue — Indigo, dissolved in oil of vitriol, and
the acid partly neutralized with salt of tartar or whiting. Green— a solution
of distilled verdigris. Lilac— liquid archil. .Red— carmine dissolved in a
solution of salt of tartar, or in spirits of hartshorn. Violet— liquid archil,
mixed with a little salt of tartar. Yellow— tincture of turmeric. The colors
are generally applied with the fingers.

BLACK VARNISH FOR CHIP AND STRAW HATS. — Best alcohol fom' ounces,
pulverized black sealing-wax one ounce ; put them into a phial, and put the
phial into a warm place, stirring or shaking occasionally until the wax is
dissolved. Apply it, when warm, before the fire or in the sun. This makes
a beautiful gloss.

DYES FOR FURS. — Brown — use tincture of logwood. Red — ground Brazil-
wood half a pound, water one and a half quarts, cochineal half an ounce ;
boil the Brazil-wood in the water one hour ; strain and add the cochineal ;
boil fifteen minutes. Scarlet color — boil half an ounce saffron in half a
pint of water, and pass over the work before applying the red. Blue — •
logwood seven ounces, blue vitriol one ounce, water twenty-two ounces ;
boil. Purple — logwood eleven ounces, alum six ounces, water twenty-nine
ounces. Green — strong vinegar one and a half pints, best verdigris two
ounces (ground fine), sap green one-quarter of an ounce ; mix all together,
and beil.

To RAISE A XAP ON CLOTH. — Clean the article well ; soak it in cold water
for half an hour ; put it on a board, and rub the thread-bare parts with a
half-worn hatter's card filled with flocks, or with a teazle, or a prickly thistly
until a nap is raised ; then lay the nap the right waj- with a hatter's brush,
and hang up to dry.

FINE CLARET FOR WOOL. — Boil thirteen pounds of goods two hours with
seven pounds of camwood, one-tenth pound logwood, and one fourth pound
of copperas to darken.

RUSSIAN BROWN FOR WOOL. — For thirteen pounds goods, boil two pounds
fustic and four pounds camwood an hour, and if too light color, add one-
tenth pound each copperas and alum to darken.

BOTTLE-GREEN FOR WOOL. — Boil ten pounds wool with one-tenth pound
chrome and one-fifth pound alum; takeout, put in a vessel of clean waler
three pounds fustic and one and a half pounds logwood, and boil another
hour.

BLACK FOR WOOL. — For twenty-five pounds of goods, boil goods in a solu-
tion of five-eights pounds each bichromate potash and blue vitriol, and
one-half pound argol, one hour; take out, re-fill kettle with clean water,
and add three pounds dissolved extract of logwood ; put in goods, and
simmer one hour and a half; take out, rinse, scour with soap, and dry.
This mak^es a blue-black. To make a jet-black, add three pounds fustic
with the logwood.

BLUE FOR COTTON*. — Put ten 'pounds cotton, two and a half pounds cop-
peras, in h/teen to twenty gallons water, and boil two hours; after boiling,
take out, rinse in clear water, re-fill kettle with water, and add one-half
pound prussiate of potash. Boil goods in this half an hour, lift out goods,
and slowly add one half pound oil of vitriol; return goods, and boil half an
hour. Rinse in clear water, and dry.

GREEN FOR COTTON. — Add eight pounds fustic and one-half pound alum

628 COLORING AND BLEACHING.

to the blue mixture of the preceding rule, put in goods, and simmer until
the required shade of green is obtained.

CHROME-YELLOW FOR COTTON. — For fifteen pounds cotton goods or yarns,
dissolve eight ounces of white sugar of lead in one tub, and eight ounces
of chrome in another. Put goods first in with sugar of lead, wring out
goods well, and shake back into the liquid again, repeating the operation
five times (in order to make the goods absorb as much color as possible);
then put them through the chrome tub in the same way ; then return
again to the sugar of lead tub ; treat as before ; rinse off well, and dry. To
make a dark shade, use brown sugar of lead, repeating three times in the
sugar of lead and twice in the chrome.

A GOOD BLACK FOR COTTON. — To a tub of cold water add, for twenty
pounds goods, five pounds sumac ; wring and shake out goods, and return
to liquid a few times; let stand all night in sumac; then to another tub
of water add a few pails of lime-water ; put in goods, wring put, and put
into another tub of cold water in which is two pounds of dissolved cop-
peras and a pailful of old sumac liquor ; wring out six times ; wring out,
and put into the lime-tub again, adding two more pails of lime-water.
Prepare another tub of water, and adding to it six pounds of logwood and
one pound of fustic previously scalded; put in the cotton, and wring out
and return ten times; lift out, darken liquid with a little copperas, and re-
turn the goods. The omission of the sumac gives a purplish black, while
the recipe as above gives a jet black.

To DYE BLUE. — A very beautiful blue may be produced in an hour by the
following process: " For each pound of material take two and a half ounces
of alum and one and a half of cream tartar. Boil them together in a brass
or copper kettle for about an hour. Take sufficient warm water to cover the
goods, and color it to the shade you may desire with chemic blue. Put all
into the copper kettle, and boil it a short time, taking care to keep it stirred
all the time ; remove the cloth, wash in clear cold water, and hang up to
dry."

ROYAL BLUE FOR SILK. — Take ten pounds of silk, make up a tub of nitrate
of iron at six degrees, to which add one pint of good muriate of tin and four
ounces of tartaric acid ; wring out and return, repeating for about an hour ;
in another tub, add one and a half pounds of dissolved prussiate and one
gill of oil of vitriol. Wash goods out of iron tub, and put into prussiate
tub; repeat in iron twice and once in prussiate ; wash out of the iron, and
put in a tub in which oil of vitriol, until it tastes sour, has been dissolved;
give six wrings to clear of any rust that may adhere to it. More prussiate
will produce a darker, and a less a lighter color, but the same quantity of
iron and tin must be used.

YELLOW-BROWN FOR WOOLEN YARN.— For ten bunches, dye with two
pounds of camwood, five pounds fustic, and one each of logwood and cop-
peras.

SCARLET FOR WOOLEN YARN.— Boil eight pounds yarn one hour with one-
half pound cochineal, two pounds of young fustic,' seven-tenths of a pound
of white or brown tartar, three-tenths of a quart of oxalic muriate of tin.

PURPLE FOR LADIES' CLOTH.— For twenty-five yards goods, boil two and a
half hours with ten pounds of alum, two pounds of argol, and one-fourth of
a quart nitrate of tin ; wash well, and finish with seven and a half pounds
logwood and one pound of peach-wood in a clean vessel. Put in cool in
ftnishing, and heat to boiling-point

MEDICAL.

When people fall sick they seem to lose what little common sense they
possessed when well. Men and women who are reasonably wise and rea-
sonable in other matters, cherish the most absurd superstitions, and follow
the advice of the most transparent quacks when it comes to disease and
medicine. A little reflection will convince any reasonable person that no
single medicine will cure all diseases,' indeed no medicine will cure the
same disease in different persons, and in different stages. Any candid
physician will admit that the use of medicines by the most skillful and ex-
perienced practitioner, is, to a great extent, an experiment. What is "one
man's meat is another's poison," and even the best physician needs to know
the constitution of the patient, and to study the symptoms of disease before
he can prescribe safely, to say nothing of curing the disease. And yet
there are intelligent men and wTomen who buy patent nostrums, and pour
them down their throats, knowing nothing of the disease, or of the prob-
able effect of the alleged remedy. For instance, a child has a cough and a
""cough remedy" is purchased and dealt out, Now, there are many kinds
of coughs. The cough may be "dry," or it may be "loose;" the symptoms
may differ in various ways, and yet the " cough remedy " given for a" "dry"
cough may be intended for a "loose" one, and so all the symptoms may
be aggravated, perhaps, with a fatal result. The physician's advice and ex-
perience is chiefly valuable to tell us what the disease is and the best pos-
sible treatment for it. It is dangerous in the extreme to administer any
powerful remedy, or any medicine the nature and effect of which are not known,
without the advice of some one who knows the disease and its probable effect.
The household medicine chest should contain only simple remedies, the
effect of which, at worst, can not be very injurious; and in all dangerous
or violent diseases a physician should be promptly called.

FOR COLDS, drink hot pennyroyal tea.

GLYCERINE is excellent to rub 011 chafes, burns, or chapped hands or sun
scalds.

FOR BURNS.— Lime-water, olive-oil, and glycerine, equal parts; applied

on lint.

LINIMENT.— Three ounces each of tincture of opium, camphorated oil, and

soap liniment.

FOR JAUNDICE.— The yolk of an egg, raw or slightly cooked, is excellent

food in jaundice.

FOR QUINSY, gargle with water as hot as can be borne. This gives great
relief, even in severe cases.

LINIMENT.— The common May-weed blossoms put in alcohol are muca
superior to arnica for the same use.

To CHECK VOMITING— Give a tea-spoon of whole black mustard seed. A.
table-spoon may be given in severe cases.

(629)

630 MEDICAL.

STCK HEADACHE. — Whenever the symptoms are felt coming on, drink
a cupful of thoroughwort or boneset-tea.

FOR STIFF JOINTS.— Oil made by trying up common angle worms, is ex-
cellent to apply to sinews drawn up by sprains or disease.

PLEURISY. — CMled silk placed over the chest of those suffering from
pneumonia or pleurisy, will give great relief and hasten recovery.

FOR RHEUMATISM. — To one pint alcohol, add one table-spoon pulverized
potash, and a lump of gum-camphor the size of a walnut. Use as a liniment,

CHRONIC DIARRHCEA is cured by drinking orange-peel tea; sweeten with
loaf-sugar, and use as a common drink for twenty-four to thirty-six hours.

To STOP BLEEDING. — Apply wet tea-leaves, or scrapings of sole-leather to
a fresh cut and it will stop the bleeding, or apply a paste of flour and
vinegar.

To STOP BLEEDING AT THE NOSE. — Bathe the feet in very hot water, drink-
ing at the same time a pint of cayenne pepper tea, or hold both arms above
the head.

FOR DRESSING CUTS, WOUNDS OR SORES. — Surgeon's solution of carbolic
acid and pure glycerine mixed in equal parts, and applied on soft lint or
linen cloth.

DIRT IN THE EYE. — To remove specks of dirt from the eye, immerse the
eye in cool water, then wink and roll the eyeball until the desired result is
accomplished.

HOARSENESS. — It is said hoarseness may be relieved by using the white of
an egg, thoroughly beaten, mixed with lemon-juice and sugar. Take a tea-
spoonful occasionally.

REMEDY FOR PILES. — Mix a tea-spoon of sulphur with a tea-cup of milk,
and take twice a day, morning and night, until improvement takes place ;
then take occasionally.

WOUND FROM RUSTY NAIL. — Smoke this or any inflamed wound over the
fume of burning woolen cloth, wool or sugar, for fifteen minutes, and the
pain will be taken out,

FOR SPRAINS. — The w7hite of an egg, and salt mixed to a thick paste is one
of the best remedies for sprains, or bruises, or lameness, for man or beast.
Rub well the part affected.

To PREVENT SEA-SICKNESS. — Make a pad of wool or horse hair, and bind
over the stomach. Brandy and water, very weak, is the best remedy to
allay the heat and irritation.

A VALUABLE LINIMENT. — One ounce wormwood to one pint alcohol. Or,
bruise the green stalks of wormwood, moisten with vinegar, and apply tc
the sprain. Good for man or beast.

To RELIEVE ASTHMA. — Wet blotting-paper in strong solution of salt-
petre, dry it, and burn a piece three inches square on a plate in sleeping-
room, and it will afford quick relief.

MANNA AND MILK. — Take a quart of fresh skim milk, and boil in it one
ounce of manna; drinking this quantity cool, in small draughts, at intervals
during the day, is good for consumptives.

To PREVENT SKIN FROM DISCOLORING AFTER A BRUISE. — Apply immedi-
ately, or as soon as possible, a little dry starch or arrow-root, moistened with
cold water, or rub over with common table butter.

SICK HEADACHE. — Elixir of guarana, prepared by Brewer & Co., Spring-
field, Mass. Take one tea-spoon every half hour until four have been taken,
on the first intimation that the headache is coming on.

HOT WATER FOR A COUGH. — For a tight, hoarse cough, where phlegm is
not raised, or with difficulty, take hot water often, as hot as can be sipped.
This will be found to give immediate and permanent relief.

SPRAINS OR LAMENESS. — Two ounces camphorated spirits, two ounces sweet
oil, two ounces ammonia, two ounces chloroform ; shake well before using,
and rub it in by a fire. It is very excellent for a family liniment.

CHEROKEE LINIMENT. — One ounce gum-camphor, dissolved in alcohol, one

MEDICAL. 631

/ X

ounce each of spirits turpentine, sweet oil, hemlock oil, origanum oil, and
cedar oil, two ounces spirits hartshorn. Use externally. Shake well before
using.

FOR BURNS OR BRUISES. — Apply peach-tree leaves, the smooth side next
the skin, and bind them on. For burns, when there is danger of mortifi-
cation, or even if it has already set in, bind on strips of cloth dipped in
clean tar.

SALVE FOR CUTS AND BURNS. — To one-half pound of sweet lard add one-
fourth pound of beeswax and the same of resin ; beat all together till well
mixed ; pour in a little tin box. Apply a little to the wound on a soft
cotton cloth.

FOR IVY POISONING. — A simple and effectual remedy for ivy poisoning, is
said to be sweet spirits of nitre. Bathe the affected parts two or three times
during the day, and the next morning scarcely any trace of the poison
will remain.

FOR THE LUNGS.— A quart (or less if too strong) of tar, stirred six min-
utes in a gallon of water, and one-fourth, or a tumbler, taken four times a
day, an hour or two after meals, is said to clear the lungs, and give greater
ease in public speaking.

SLEEPLESSNESS. — Wet a cloth in cold wrater, and lay it on the back of the
neck. Fold a towel smoothly over it, and very often it will soothe the weary
brain, and quiet the nerves better than an opiate. It is particularly useful
in case of a dull headache.

BEE STINGS. — Any absorbent will give relief from bee stings, but perhaps
nothing is more effectual than lean raw meat. The sting of a bee or wasp
may be almost instantly relieved by it. It is said to cure the bite of a
rattlesnake, and relieve erysipelas.

FOR A COLD. — Cayenne pepper-tea for a cold. Put a quarter of a tea-
spoon of cayenne pepper in a tea-cup; pour over hot water and sweeten,
with sugar. Or, steep horseradish in a gill of vinegar, add a gill of honey,
and take a tea-spoon every twenty minutes.

PASTI-; FOII SCRAP- BOOKS. — Corn-flour makes the best paste for scrap-books.
Dissolve a small quantity in cold water, then cook it thoroughly. Be careful
not to get it too thick. 'When cold, it should be thin enough to apply witb
a brush. ^ It will not mould or stain the paper.

BLACKENED EYE. — Should the eye or any other part be blackened by a fall
or blow, apply a cloth wrung out of very warm water, and renew it until the
pain ceases. The moisture and heat liquefy the blood, and send it back to its
proper channel. Never use cold water to a bruise.

FOR ERYSIPELAS. — A simple poultice made froiu cranberries pounded
fine, and applied in a raw state, is said to be a certain cure ; or slip off the
outer bark of elder, break up the wood with the inner bark, and steep in
buttermilk ; drink and apply to the parts affected.

FOR SORE THROAT. — Take 'five cents worth of chlorate of potash, dissolve,
and take a tea-spoon everj' hour, and also gargle with it. Or, to a tea-cup
vinegar add salt and cayenne pepper, making it as strong as can be taken
(some add a little pulverized alum), and gargle often with it.

BURNS. — Common baking soda — the bicarbonate — has been found to cure
burns or scalds, affording immediate relief when it is promptly applied. For
a dry burn, the soda should be made into paste with water. For a scald or
wet burned surface, the powdered soda (or borax will do as well) should be-
dusted on.

To RELIEVE TOOTHACHE. — Apply powdered alum, or fill mouth with warm
water, and immediately after with cold ; or saturate a piece of cotton with
a strong solution of ammonia, and apply to the tooth. For toothache and
inflamed face caused by it, apply a poultice of pounded slippery-elm bark
and cold water.

A GOOD CURE FOR COLDS is to boil two ounces of flaxseed in one quart of
water; strain and add two ounces of rock candy, one-half pint of honey,

632 MEDICAL.

juice of three lemons; jnix, and let all boil well ; let cool, and bottle. Dose
— One cupful before bed, one-half cupful before meals. The hotter you
drink it the better.

TAPE WORMS are said to be removed by refraining from supper and break-
fast, and at eight o'clock taking one-third part of two hundred minced
pumpkin seeds, the shells of which have been removed by hot water; at
nine take another third, at ten the remainder, and follow it at eleven with
strong dose of castor-oil.

FOR COLD IN THE HEAD. — As soon as you feel that you have a cold in the
head, put a tea-spoonful of sugar in a goblet, and on it put six drops of cam-
phor, stir it, and fill the glass half full of water; stir, till the sugar is dis-
solved, then take a dessert-spoonful every twenty minutes. This is a sure
cure if taken as directed.

To PREVENT TAKING COLD. — If out in cold weather with insufficient
clothing or wrappings, fold a newspaper and spread across the chest. Per-
sons having weak lungs can in this way make for themselves a very cheap
and perfect lung protector. Large papers spread between quilts at night,
add much to the warmth.

SALVE. — The following is an excellent salve for burns, cuts, or sores of long
standing: Take equal parts of melted beeswax, mutton suet, pulverized resin,
burnt alum, honey, Venice of turpentine, sweet-oil. Cook over a slow fire
all together. Stir till it commences to thicken ; then strain through a cloth
and pour in earthen boxes.

CATARRH COLD. — Ten drops carbolic acid, and seven and a half each of
iodine and chloroform ; heat a few drops over a spirit lamp in a test tube,
holding the mouth of the tube to the nostrils as soon as volatization is ef-
fected. Repeat every two minutes, until the patient sneezes a number of
times, when the troublesome symptoms wrill disappear.

NEURALGIA. — One-half drachm sal-ammonia in one ounce of camphor-
water. Take a tea-spoon several times, five minutes apart, until relieved.
Another simple remedy is horseradish. Grate, and mix it in vinegar, the
same as for table purposes, and apply to the temple when the face or head
is affected, or the wrist, when the pain is in the arm or shoulder.

WHOOPING COUGH. — Mix one lemon sliced, half pint flax-seed, two ounces
honey, and one quart water, and simmer, not boil, four hours; strain when
cool, and if there is less than a pint of the mixture, add water. Dose:
one table-spoon four times a day, and one also, after each severe fit of cough-
ing. Warranted to cure in four days if given when the child first "whoops."

WORMS. — A mother gives the following: "Once a week invariably — and
generally when we had cold meat minced — I gave the children a dinner which
is hailed with delight, and looked forward to ; this is a dish of boiled onions.
The little things knew that they were taking the best of medicine for expel-
ling what most children suffer from — worms. Mine were kept free by this
remedy alone."

FOR SORE THROAT use as a remedy one ounce of camphorated oil and.
five cents worth of chlorate of potash. Whenever any soreness appears in
the throat, put the potash in half a tumbler of water, and with it gargle the
throat thoroughly, then rub the neck thoroughly with the camphorated oil
at night before going to bed, and also pin around the throat a small strip of
woolen flannel.

EYE WASH. — Sulphate of zinc two grains, sulphate of morphine one-half
grain, distilled water one ounce ; mix, and bottle. Drop in the eye (a drop
or two at once,) then wink the eye several times, so that the wash may reach
all the parts; and keep quiet and do not use the eyes for about an hour.
This wash is for blood-shot eyes, and when used it will produce quite a
smarting sensation.

CONKLIN'S SALVE. — One pound of resin, two ounces mutton tallow, one of
beeswax, one-half gill alcoholic spirits, add a little of the gum of balsam;
boil all together slowly, until it has done rising or foaming, or until it begins*

MEDICAL. 633

to appear clear. Pour the mixture into a pail of cold water, and when it
gathers, take it out, roll on boards and cut it off. Care must be taken not to
burn it. Moisten the hands in brandy while working.

MUSTARD PLASTER. — Mix with boiling water, vinegar, or white of an egg
(the latter is best when a blister is not wanted) to consistency the same as if
for the table. Some add a little flour when not wanted so strong. Spread
on half a thin muslin cloth, cover with the other half, or put on cloth, and
put over it a thin piece of gauze ; apply, and when removed, wash the skin
with a soft sponge, and apply a little sweet cream or oil.

SPRAINS. — If a sprain is nothing more than a sprain — that is, if no bones
are broken or put out — wrap the part in several folds of flannel which has
been wrung out of hot water, and cover it with a dry bandage, and rest it
for some days, or even weeks. Entire rest at first, and moderate rest after-
ward, are absolutely necessary after a sprain. If it is in the ankle, the foot
should be raised as high as may be comfortable ; if in the wrist, it should be
carried in a sling.

FRENCH REMEDY FOR CONSUMPTION. — One-half pound finely cut up fresh
beefsteak; one drachm pulverized charcoal; four ounces pulverized sugar;
four ounces rye whisky ; one pint boiling water. Mix all together, let it
stand in a cool place over night, and give from one to two tea-spoons liquid
and meat before each meal. The dose -should be small at first, until the
stomach becomes used to it, and then gradually increased. This remedy has
the merit of simplicity.

COUGH MIXTURE. — Dissolve one-fourth pound gum-arabic in half-pint boil-
ing water, add a half tea-cup sugar and honey, and two table-spoons lemon
juice, steep for five or ten minutes; bottle and cork, add water, and take;
or boil one ounce each of licorice-stick and anise-seed, and half ounce senna
in one quart of water, ten minutes; strain, add two tea-cups molasses or
honey, boil down to a pint and then bottle ; or, to one pint whisky add
one-half pound rock candy and two ounces glycerine.

DRUNKENNESS. — There is a prescription in use in England for the cure of
drunkenness, by which thousands are said to have been assisted in recovering
themselves. It is as follows: Sulphate of iron, five grains; peppermint
water, eleven drachms; spirit of nutmeg, one drachm; twice a day. This
preparation acts as a stimulant and tonic, and partially supplies the place of
the accustomed liquor, and prevents that absolute physical and moral pros-
tration that follows a sudden cessation from the use of stimulating drinks.

CATARRH. — Wet and cold at the surface of the body is a cause of catarrh,
but the most fruitful source is wet and cold feet, and yet there is nothing
more easy to avoid. Warm socks, horse-hair soles, and goloshes will always
keep the feet dry and warm. It does not seem to be understood that alt hough
a boot or shoe may not leak, yet if the sole is damp, it by evaporation con-
ducts away the heat from the foot, and ought never to be worn when not
exercising' The neck should be covered lightly, but too much covering pre-
disposes tocatarrhal troubles by causing congestion of the membrane atfected
in this disease. Bed-rooms ought to be well aired, and warmed if passible,
by an open fire, in damp, chilly weather.

'BLISTERS FOR DIPHTHERIA.— The method of treating that form of pul-
monary consumption which consists in ulceration in the substance of the
lungs, by means of blisters on the chest, and thus giving an artificial outlet
to the humors which otherwise discharge from the lungs, has been success-
fully applied to various other diseases in which vital organs were attacked.
Even various forms of internal inflammation may in this way he drawn to
the exterior, and the latest application of this method has been made with
diphtheria. The new method is to blister the chest of the patient suffering
from diphtheria, and the ulceration which otherwise takes place in the
throat, will appear on the chest, while the throat hecomes free.

HEALINO SALVE FOR WOUNDS. — Pint olive-oil, half ounce common resin,
half ounce beeswax ; melt well together, and bring oil to boiling heat; add
40

634 MEDICAL.

gradually of pulverized red lead — three-eighths of a pound (for summer
use a trifle more lead); in a short time after it is taken up by the oil, and
the mixture becomes brown or a shining black, remove from the fire, and
when nearly cold add two scruples pulverized camphor. It should remain
on the fire until it attains a proper consistency for spreading, which may be
known by dipping a splint or knife in the mixture from time to time, and
allowing it to cool. When used spread thinly on a piece of tissue-paper or
old, fine linen. Excellent for frost sores or any kind that are hard to heal.

How TO DISTINGUISH RASHES. — Measles appear as a number of dull red
spots, in many places running into each other, and is usually first seen
about the face and on the forehead, near the roots of the hair, and is often
preceded by running of the eyes and nose, and all the signs of severe cold.
Scarlet fever appears first about the neck and chest, but not unfrequently at
the bend of the elbow or under the knee, and is usually preceded by sore
throat. It can be distinguished from roseola — a mild disease, which is some-
times mistaken for it — by the bright red color of the skin, which appears
not unlike a boiled lobster. In chicken-pox the symptom is attended by
fever, the spots are small, separate pimples, and come generally over the
whole body.

CUBEB BERRIES FOR CATARRH. — A new remedy for catarrh is crushed cubeb
berries smoked in a pipe, emitting the smoke through the nose ; after a few
trials this will be easy to do. If the nose is stopped up so that it is almost
impossible to breathe, one pipeful will make the head as clear as a bell.
For sore throat, asthma, and bronchitis, swallowing the smoke effects imme-
diate relief. It is the best remedy in the world for offensive breath, and will
make the most foul breath pure and sweet. Sufferers from that horrid dis-
ease, ulcerated catarrh, will find this remedy unequaled, and a month's use
will cure the most obstinate case. A single trial will convince any one.
Eating the uncrushed berries is also good for sore throat and all bronchial
complaints. After smoking, do not expose yourself to cold air for at least
fifteen minutes.

SURE CURE FOR CROUP. — Boil pigs' feet in water, without salt, and let it
stand over night; in the morning skim off the fat (which will be formed in
a cake on top), put in a tin pan, boil until all water is evaporated ; bottle,
and keep for use. Give a tea-spoon every fifteen minutes on the appearance
of the first symptoms, and apply freely to chest and throat, rubbing well.
A celebrated physician says that, a child can not have the croup if pigs' feet
oil is administered at the first symptoms. Or, warm a tea-spoon with a little
lard in it or goose grease ; thicken with sugar, and give it to the child ; it
may produce vomiting, which is always desirable, thus breaking up the
membrane that is forming. Apply lard or goose grease to throat and chest,
with raw cotton or flannel. Care should be taken, removing only a small
piece at a time .of these extra wraps to prevent taking cold.

FOR RHEUMATISM. — (Internal remedy.) — Three drams iodide of potash, dis-
solved in one-half pint of hot water. Take a table-spoonful three times a
clay, and drink lemonade at intervals between.

(External remedy. 1 Liniment — Two ounces tincture arnica, one ounce
camphor, one ounce belladonna, one ounce cannabis indica, one-half ounce
aconite (if neuralgia), one-half ounce oil hemlock, one-half ounce worm-
wood, one-half ounce sassafras (if there are humors), one-fourth ounce or-
iganum, one-fourth ounce tar (if there are sores), one-fourth ounce cajeput,
one-eighth onnce peppermint, one-fourth ounce chloroform, six ounces aqua
ammonia. Wet a flannel with this liniment, and rub the parts affected ; or
place the flannel over the rheumatic part, and cover it with thick paper, and
place near it a warm brick. Immediate relief will be obtained,

CURE FOR FELON. — When a felon first makes its appearance, take the inside
skin of an egg-shell, and wrap it around the part affected. When the press-
ure becomes too painful, wet it with water, and keep it on twelve hours.

Roast or bake thoroughly a large onion ; mix the soft inner pulp with twt

MEDICAL. 635

heaping table-spoons of table salt, and apply the mixture to the affected
part as a poultice, keeping the parts well covered. Make fresh applications
at least twice a day, morning and evening, and a cure will follow in at least
a week.

Or, one tea-spoon of scorched salt, one tea-spoon of corn meal, one tea-
spoon of scraped hard soap, one tea-spoon of beet leaves pounded up, twelve
drops of turpentine, and the yolk of one egg. Mix all ingredients together
in the form of a poultice, in which bind closely the swollen finger.

Or, procure five or six lemons, cut off the end of one, thrust the sore finger
into the lemon, and let it stay till the lemon is warm; proceed in the same
way till all the six are used. Or, put a piece of Spanish-fly plaster over the
spot; affected, and that will draw the trouble to the surface ; or, on the fir^t
appearance, apply a poultice of the common Fleur de Lis root well mashed.
It will cure in a short time.

FOR CONSTIPATION. — The same remedies will not affect all persons. One
or two figs eaten fasting is sufficient for some, and they are especially good
in the case of children, as there is no trouble in getting them to take them.
A spoon of wheaten bran in a glass of water is a simple remedy and quite
effective. One or two tumblers of hot water will move almost every one,
but is difficult to take. In chronic cases a faithful manipulation and mov-
ing of bowels and limbs with gentle rotary movement with the open palm,
and giving all natural motions to the parts, with proper diet, will almost
invariably secure the desired result. It has been known to cure a case oi
life-long habit, where inherited, too, and although it involves patience and
perseverance, it is certainly better than to suffer the ills that result from so
many patent medicines and quack nostrums. " An ounce of prevention is
Worth a pound of cure," and regularity of habit in this matter is the great
thing to be impressed on people generally.

Or, three tea-cups each of coarse, clean wheat-bran and sifted flour, one
heaping measure each of Horsford's bread preparation (soda and acid), seven
teaspoons good butter and one of salt. Mix with cold sweet milk; roll
third of an inch thick, cut with a biscuit cutter and bake thoroughly in a
moderate oven ; or, pour hot water on one table-spoon flax seed, pour off and
at once add three or four table-spoons of cold water, and drink. This is per-
fectly harmless and may be taken once, twice, or thrice a day if necessary ;
or, a teaspoon black mustard-seed taken every morning ; or a glass of cold
water taken at night and first thing in the morning.

SCARLET FEVER, OR SCARLATINA. — "When to the feeling of general illness
which accompanies all fevers is added a very rapid pulse, 120-130. and a tem-
perature of 100°-104:0-1050, and there is a dry, hot feeling in the throat, with
tonsils red and swollen, and distress on trying to swallow, it is safe to suspect
an infectious disease, and probably scarlet fever. The sick person should be
isolated at once in a room as much apart from the other members as possible,
the higher up in the house the better, and a good physician sent for.

The rash generally appears about the second day, beginning on the neck
and chest, and extending over the whole body, the deepest color being on the
neck, the outer side of the limbs, the joints, hands and feet. The cheeks are
a bright, deep red. The case having been declared to be scarlet fever, all pre-
cautions given for infectious diseases, as regards isolation and disinfection,
must be observed.

The room should be kept at an even temperature of 65°; light a fire, if
possible, and leave the window down an inch at the top. Throw the window
open and change the air entirely twice a day, covering the patient l^-ad and
all at the time and until the room is again warm. Do not be afraid oi.' fresh,
dry outside air, but be sure that the patient is covered head and all, so that;
no cold air is breathed, while you are airing and warming the room.

Give the patient once or twice daily, a warm sponge or plunge bath, as
directed by the physician, being careful that he is covered with a blanket
during the bathing, thrown over the bed or tub; dry quickly with warm,

636 MEDICAL.

soft towels, and as the patient lies in bed, rub the entire surface of the body
with vaseline, cocoa-oil, or -whatever oil the physician orders. The bed-
clothing should be warm, but never heavy; keep the feet and legs warm.

Gruels, milk, simple broth, etc., are generally enough. When there is
exhaustion from fever, the doctor will give orders as to stimulating nourish^
ment. Cold water or weak lemonade may be given freely, unless the doctor
orders differently.

Keep the patient strictly in bed; make use of the bed-pan and urinal to
prevent getting up. Guard in every way a check of perspiration. If the
patient is propped up in bed, see that a short jacket or small shawl is put
over the night-dress, but use nothing that can not be washed.

Notice the breathing at night or in sleep, whether it is even and deep, or
short and labored, as if there were trouble with the air-passages. Be par-
ticularly watchful of the condition of the excretions, especially of the urine ;
should it become scanty or smoky -colored, report it at once to the physician.
Observe whether there is a free though seemingly harmless discharge from
the nose; this may indicate diphtheritic trouble. See whether there is any
swelling of limbs. In short, there is nothing which must not be observed
with care, and reported accurately to the doctor.

The skin becomes dry, and generally begins to scale off about the nth day
after the rash appears. No patient should be allowed to leave his bed until
this process is completed. The warm baths should be kept up, the least chilli-
ness guarded against, and the temperature of the room allowed now to be 70°.
After the peeling is over the patient should still remain in his room for two
weeks, and should be separate from other members of the family not less
than a month from the commencement of the disease. Severe cases of scarlet
fever may follow from exposure to light ones. See that the patient is well
wrapped, with hands and feet protected, on first going into the open air.

The troubles which may arise out of an attack are frequently the result
of carelessness on the part of the nurse, neglect of orders, exposure to cold,
etc. There can not be too much care taken of the lightest case. A bad
attack will compel attention, but " slight cases," so-called, are often neglected
with fatal results, or life-long deafness or other disability. Dropsy, malignant
sore throat, disease of the kidneys, weakness of the lungs, pleurisy, and
many other -maladies, lie in wait for the scarlet fever patient. — Hand-Book
of Nursing.

THE TREATMENT OF DIPHTHERIA. — The symptoms of diphtheria are much
like a common sore throat accompanied by a severe cold. The sore throat is
accompanied with more fever than an ordinary cold, and there is an in-
describable sickish feeling, which is easily recognized by those who have
once experienced it. Later, white patches appear in the throat, on the ton-
sils, the back of the throat, and on the arches of the palate. The throat is
generally but little swollen on the outside, but in all cases when there is
a suspicion of diphtheria, it is not safe to delay sending for a physician, as the
disease does its ivork quickly, and must be dealt ivith in time or it is fatal. There
are really three varieties of the disease. The first is characterized by fever,
severe pains in back and limbs, and very great prostration. There may be
1-1 o soreness of the throat, but small white specks will be noticed on the ton-
sils. In the second, large patches of false membrane appear on the tonsils
and back of the throat ; but the glands of the neck do not become swollen.
In the third, which is the true malignant diphtheria, there is swelling of tho
glands of the neck and under jaw, profuse and offensive discharges from the
mouth and throat, and more or less discharge from the nostrils. In the first
two varieties, the disease generally yields to simple treatment, but the disease
is too subtle and dangerous to be trifled with, and a physician should be sum-
moned. One of the best remedies for domestic use in the early stages of the
disease, is, probably, chlorate of patash, put into a tumbler of water until
no more will dissolve, and used as a gargle. If swallowed it is harmless. It
is cheap — five to ten cents worth being sufficient for almost any case, and it

MEDICAL. 637

may be kept in the house for emergencies. It is also an excellent remedy,
used as above described, for ordinary sore throat. In the case of children too
young to use the gargle, make a swab on the end of a firm round stick, by
binding on a small piece of linen or cotton cloth ; use only once and burn it,
i. e., the rag. Take the handle of a teaspoon and press the tongue down so
as to see plainly the condition of the throat; swab quickly and draw out.
Do not worry the child by poking the stick down its throat a half dozen
times, make a sure thing the first time, for if you touch the affected parts,
well; better do it again in two hours. Dip swab in a preparation (which
may also be used as a gargle) of alcohol, diluted with water, but as strong as
the patient can bear. The alcohol acts quickly upon the poison of the disease,
and is a remedy easily obtained and kept at hand. When attacked with
diphtheria, the patient should be kept in bed with sufficient clothing over
the body for comfort, and no more. The room should be kept well supplied
with pure air, and nourishment should he given in the shape of well-pre-
pared beef-tea every two hours. Cut fresh beef into pieces, put into a bottle
without water, and boil in a pot of water. To an adult give a great spoonful
of the beef-tea thus made, every two hours, and less in proportion to age.
If this does not agree with the patient, or there is any difficuly in the
patient's swallowing it, substitute the white of an egg; beat till smooth, mix
with half a tumbler of water, and give a table-spoon at a time. This is very
nourishing, and is often taken more readily than beef-tea. It is particularly
important to nourish the patient with proper supplies of food in the early stages
of the disease, as there is danger that the supply of vitalized blood will not
be sufficient to meet the demand made by the disease.

The homeopathic treatment is to begin at once with aconite and belladonna,
alternately every hour. If after four hours there is no improvement, and
the characteristic prostration, and the patches on the tonsils are increasing,
stop the aconite, and supply its place with the proto-iodide of mercurius.
Let these two remedies be continued until there is a marked change for
better or worse. If for the former, let the intervals be increased to one and
a half or two hours; for the latter, and there is approaching unconscious-
ness, with frequent arousing to cough up or hawk up the detached fragments
of the deposits, that brings up tough, ropy, yellowish mucus, give kali bi-
chromicum alone every hour. When the patient becomes really better, stop
and give no more medicine while the improvement goes on satisfactorily.

One reason why it is important to summon a physician as soon as the
symptoms of the' disease appear, is that many cases which appear slight, at
first, arc really most serious and fatal, while a common sore throat excites the
greatest alarm, the judgment of the physician being necessary to decide the
amount of danger in the case.

In some cases dry sulphur, applied to the tonsils and throat, gives relief,
and in violent cases the fumes of sulphur, burned in the close room, have
been used with good effect. An outward application' to the throat, of lard
as hot as it can be borne, is an aid to the other remedies mentioned.

To avoid all causes of diphtheria, keep the house free from dirt and filth of
every kind from cellar 'to garret. See that no sewers give off gases, no drains
are left filthy, and no out-house uncleaned, and bear in mind that it is not
enough to destroy bad smells by disinfectants— the cause of the smells must
be removed.

A lady who had the courage and coolness to treat herself, through a severe
case of diphtheria, when no physician was at hand, describes her case thus:
"I first noticed spores (the characteristic white patches which appear on the
throat) on my right tonsil at 9 A. M. By noon they had spread over the entire
arch of the palate, and the back of the throat. Several of these were loosened
before night, but during the night they had spread up the nose and down the
bronchial tube. My palate and tonsils were so swollen that 1 could scarcely
speak, and with difficulty swallow. The gland on the right side of neck was
much swollen, and ached, causing a dull pain in the ear. The breath had

638 MEDICAL.

that offensive odor peculiar to the disease, and I had an intense, burning
fever. 1 began my remedies as soon as I discovered tlie spores. I took a clay pipe,
filled the bowl one-eighth full of dry sulphur, powdered very fine, and shook
it down into the stem. I then placed the end of the stem in my throat, and
held it there in front of the spores, while an attendant blew into the bowl,
and repeated this until the whole diseased surface of the throat ivas covered with dry
.oulphur, taking care to hold my breath while the sulphur was being blown"
in. In half an hour this was repeated. I then made a strong gargle of chlo-
rate of potash, and half an hour after using the last sulphur, gargled my
throat thoroughly. I then alternated the sulphur with the gargle of chlorate
of potash every hour. At night I mixed a tea-spoon of sulphur with water,
and swallowed it slowly, and continued taking it in this way three times a
day. Blowing sulphur into the throat, and gargling with chlorate of potash
was kept up regularly for four days, until every spore had disappeared, ex-,
actly as at first, except making the intervals longer as the disease abated.
"Whenever I felt them getting down the bronchial tube, I drew breath gently
•when the sulphur was being blown into my throat. It almost choked me to
death, but I persevered. For my nose I snuffed up sulphur, just as old
ladies take snuff, until satisfied that every part was reached. When the
spores came off I watched for new ones, and did not relax my attention for
one moment for five days. When better, I made a gargle of honey, sage and
water, to heal and remove the swelling in the throat. I afterward treated
my husband successfully for the same disease, in the same way."

Diphtheria is a disease which springs from the growth of a real fungus on
some of the mucous surfaces of the system, more generally of the throat. It
may spread by contact of the mucous surfaces of a diseased with those of a
liealthy person, as in kissing, and is, to a limited degree, epidemic.

From the local parts affected it spreads to the whole body, affecting the
muscular and nervous systems, vitiating the lymph and nutrient fluids, and
producing paralysis.

As soon as the bacterium or fungus appears on the white patches on the
throat, it should no more be neglected than a bleeding gash or a broken arm.
and there is almost as little need of a fatal termination of one incident as or
the other. /

MOTHER KROH'S FELON SALVE. — Take two pounds of fat from the outside
of ham or smoked meat, six onions, resin and beeswax, each the size of an
egg (use the common dark resin and wax, and for summer use increase the
proportion of both). Fry ham fat until partly done, add onions sliced, fry
to a light brown, skim out onions, press through a colander, and add this to
lard in skillet; add resin and wax, heat and stir until thoroughly dissolved,
and pour into a pan to cool. Like all salves, it must be kept closely covered
or it will lose its strength, but if well covered will keep a year. A mother
writes, " I never feel safe without a supply of it in the house, and have
found that my children seldom need any other medicine. I use it in croup,
whooping cough, diphtheria, colds, scarlet fever, lung fever, asthma, felons,
"boils, healings of all kinds, burns, and sore and inflamed breasts. For the
first seven, it is spread on a fine piece of Canton flannel and placed over the
entire chest, and in severe cases over the back also, joining them on the
shoulders and under the arms. It should be put on thick and covered with
flannel or cotton batting. Keep on until it gives relief, or if it becomes
uncomfortable or rough, remove, and apply a fresh poultice if necessary.
It is cooling in its nature and very quieting. For burns and healings it
should be used in the form of a poultice, also for sore throat. My physicians
have always encouraged its use for the above complaints. For breasts, cut a
piece of cloth round with a hole in the center for the infant, then cover the
breast entirely over with the cloth on which the salve has been spread.

MEDICAL. 639

_ ALLOPATHIC TREATMENT OF DIPHTHERIA. — One of the most successful phy-
sicians in treating this dreaded disease gives the following directions for
dealing with it. Mothers should accustom themselves and their children

when young to examine the throat for indications of diph-
theria, and for this purpose a "tongue depresser," repre-
sented in accompanying cut is much more convenient
than a spoon, especially in the case of babies who are apt to
resist having any thing thrust into their mouths. With
this the tongue is easily drawn down, and does not slip
from under it as it does from a spoon. It may be had
from any druggist or dealer in surgical implements. The
first yellowish white patches that indicate diphtheria ap-
pear on the tonsils on either side of palate, and mean danger and demand
immediate and unremitted attention. If within reach send for a physician.
The attack is almost as varied as is the temperament and constitution
of the patient. Sometimes a slight feeling of illness is prevalent for a
few days before the most serious attack. During this period drowsiness
and chilliness appear, followed by feverishness, sometimes headache and
aching of the limbs; at other times the attack comes on with a sudden
faintness or an almost absolute prostration ; while an almost universal symp-
tom, and a very characteristic one, is a slightly swollen and tender condition
of the glands at the angle of the lower jaw. The tonsils, one or both are red
and swollen; sometimes they are swollen but are not red. In younger chil-
dren an almost unmistakable sign, which is very general, is that the redness is
of a rose color, while in older children or adults the color is a deep crimson
or bright scarlet, over the whole throat as seen by opening the mouth, the
throat being attacked with inflammation so chat it shows it. These symp-
toms may be more or less general, or to a great extent mixed or variable,
according to the physical condition and temperament of the patient. After
the appearance of this peculiar redness there is more or less swelling of the
tonsils, at which time the false membrane first forms, and is semi-trans-
parent. It can readily be seen by careful observation. As the disease wears
on, this membrane, which is at first visible and semi-transparent, changes its
color and becomes partially opaque, finally becomes thick, dark, and if blood
is drawn into it turns almost black. When the change from a darkened
opaque membrane comments to turn black it is one of the first symptoms
of a putrid stage of the disease, and when this change takes place there is
little or no help and decomposition ensues. At this stage even all hope
must not be abandoned, because sometimes bloody matter is vomited, which
to a great extent influences the color of the membrane. According to the
etrength of the patient this membrane is sooner or later thrown off. This
exfoliation or peeling off of the membrane sometimes takes place in every
forty-eight to seventy -two hours, or about three days. At other times the
progress of the disease is impeded by proper treatment. The life of the
membrane is lengthy, and it may be from five to fifteen, and it has been
known not to peel off under twenty days. Sometimes the membrane peels
off in a few hours, forms again, each time going deeper into the tissues. In
mild cases the disease shows itself in the fauces alone. Whatever may be
the cause of diphtheria, most medical men agree upon an important point:
That it comes from a poison in the blood ; and that thorough cleanliness will
not propagate it — we don't mean in the use of soap or water — but of proper
diet, so that the stomach as well as the skin of the body shall be clean.

The time to begin fighting this disease is as soon as its nature is recog-
nized. When the patches of false membrane first make their appearance on
the tonsils, give as a cathartic, to a child of one year, a tea-spoon of Epsom
salts; for five or six years old, double above quantity. Next, mix thoroughly
One dram chlorate of potash,
One and a half ounces of lime water, and
One ounce of distilled water, and rub in a mortar until the chlorate of

640 MEDICAL.

potash is perfectly dissolved ; then add half an ounce pure glycerine. Give
to a child one year old one tea-spoonful every hour in a little sweetened
water. For a child five or six years old, or an adult, use two and a half
ounces of lime water, and omit the distilled water, and give as a dose a tea-
spoonful and a half for the child and two tea-spoonfuls for an adult. Do
not wait for the cathartic to act before beginning with this remedy, but
when it acts give the following every hour, also alternating with the above
(with intervals of half an hour between doses of one or the other):

One dram chloride ferri (iron),

One and a half ounces distilled water,

One and a half ounces pure glycerine.

Mix thoroughly and give in sweetened water, and give as a dose the same
quantity as of the first prescription, keeping up the treatment for two days.
During the night, if the case is severe, the patient should be wakened to
administer the medicine, particularly if the sleep is at all restless or un-
natural.

For the first two days the disease may show no signs of abatement, but
under this treatment, at the end of thirty-six hours, there ought to be im-
provement. The tendency of the fever is to return on the third day, and
if the disease is not checked and the fever returns, it will be a fight for
life, but if at the end of thirty-six hours there is evident improvement,
give the medicines every two hours (alternately giving one or the other
every hour) for several days. For a child old enough to use it, or for an
adult, gargle well, before taking medicine or nourishment, with the follow-
ing, well mixed:

Fifteen drops carbolic acid,

Six ounces lime water.

These remedies may be made up, corked securely, and kept in a dark
place, ready for use, in cases where a family lives remote from a drug
store, as time is an important element in treating this disease. For an out-
ward application apply a mixture made of

A tablespoonful of camphor,

A half spoonful of turpentine,

A half spoonful of coal-oil.

(For a child add a tablespoon of sweet-oil.)

Apply this to the throat, high up under the ears and down to the chest;
cover with dry flannels for a few minutes; remove, and if not red, apply
mixture again, and repeat until the skin is well reddened. Then apply
slices of fat salt pork (sewed on a piece of cloth), letting them cover well the
front part of neck and extend up under the ears. The glycerine arrests
putrefaction, while the lime-water dissolves the false membrane.

HOT WATER AS MEDICINE. — Consumptives and dyspeptics find great relief
in drinking, or rather slowly sipping, hot water an hour before eating. It
should be as hot as it can be taken. Sips of hot water are also good where
the stomach is weak, as in convalescence after illness. In a severe case of
dyspepsia, the patient began by taking six teaspoons of hot water three
times a day, and has gradually increased the amount with the greatest
benefit. Hot water is also excellent in cases of sick stomach, and may be
taken when no nourishment of any kind can be retained in the stomach.

MULLEIN FOR CONSUMPTION. — The leaves and flowers of the common mul-
lein have cured consumption. Make a strong tea of the fresh or dried
leaves (best when gathered from plants in blossom) and drink freely. Con-
tinue from three to six months, according to the severity of the disease.
This remedy is "good for the blood" also, building up the system, making
good blood, and taking away the inflammation from the lungs.

FOR A COUGH. — Simmer together one ounce pressed mullein and one-half
ounce hoarhound in a quart soft water till strength is extracted (add more
water if necessary); strain and add one pint Orleans molasses. Dose — one
tablespoonful three times a day.

MEDICAL. 643

LIGHT SUPPERS. — Give the whole family light suppers and send the children
early to bed,

CURE FOR LOCK-JAW, SAID TO BE POSITIVE, — Let any one who has an attack
of lock-jaw take a small quantity of spirits of turpentine, warm it, and
pour it on the wound — no matter where the wound is, or what its nature
is — and relief will follow in less than a minute. Turpentine is also a sov-
ereign remedy for croup. Saturate a piece of flannel with it, and place the
flannel on the throat and chest — and in very severe cases three to five drops
on a lump of sugar may be taken internally.

REMEDY FOR CONSUMPTION. — The following is said to be an effectual
remedy, and will in time completely cure the disorder. Live temperately,
avoid spirituous liquors, wear flannel next the skin, and take, every morn-
ing, half a pint of rlew milk, mixed with a wine glassful of the expressed
juice of green hoarhound. One who has tried it, says, "Four weeks' use
of the hoarhound and milk relieved the pains of my breast, gave me ability
to breathe deep, long and free, strengthened and harmonized my voice and
restored me to a better state of health than I had enjoyed for years."

CHAPPED HANDS. — When the hands show signs of cracking wash them
clean with mild soap and soft warm water. Rinse in borax water and
thoroughly dry them. Then anoint them with vaseline or petroleum
jelly, which can be procured at any drug store. Dry it by the fire and a
cure is sure to follow. This vaseline never fails. With it the skin can be
kept soft and velvety all the time.

RELIEF FOR BURNING FEET. — To relieve burning feet, first discard tight
boots ; then take one pint of bran and one ounce of bicarbonate of soda, put
in a foot-bath, add one gallon of hot water; when cool enough, soak your
feet in this mixture for fifteen minutes. The relief is instantaneous. This
must be repeated every night for a week or perhaps more. The bran and
bicarbonate should be made fresh after a week's use. Bicarbonate of soda
can be purchased for a small price per pound from wholesale druggists.
The burning sensation is produced by the pores of the skin being closed, so
that the feet do not perspire.

CROUP can be cured in one minute, and the remedy is simply alum and
molasses. The way to accomplish the deed is to take a knife or grate and
shave off in small particles about a teaspoonful of alum ; then mix it with
twice its quantity of molasses, to make it palatable, and administer it as
quick as possible. Almost instantaneous relief will follow by vomiting.

CURE OF CROUP. — A lady writer of professed experience gives the follow-
ing advice to mothers whose children have the croup : First get a piece of
chamois skin, make a little bib, cut out the neck and sew on tapes to tie it on ;
then melt together some tallow and pine tar ; rub some of this in the chamois
and let the child wear it all the time. My baby had the croup whenever she
took cold, and since I put on the chamois I have had no more trouble. Re-
new with tar occasionally.

To CURE A FELON. — Take a pint of common soft soap and stir in air slacked
lime till it is of the consistency of glazier's putty. Make a leather thimble,
fill it with this composition and insert the finger therein, and the cure is
certain.

POISON BY IVY, — An infallible remedy for poisoning by ivy, poison oak
and other poison vines and plants, is good rich butter milk in which you
have beaten some green tansy leaves until the milk is thoroughly tinct-
ured. Bathe the parts often (indeed, you could not do it too often,) until
relieved. Wet a cloth with the mixture at night, and lay on, wetting as often
as it feels dry.

ALGER LINIMENT. — Alcohol, one gallon ; cagiput oil, one ounce ; monard
oil, one ounce; thymes oil, one ounce; peppermint oil, half ounce; camphor
gum, one ounce. 'Shake well and let stand twenty-four nours. It is good
for rheumatism and for any purpose for which liniment is used for man or
beast. This is a very valuable recipe and has been sold at a very high price.

644 MEDICAL.

WATER TREATMENT AT HOME. — The following methods of treatment with
water, etc., have been tested, and we know whereof wre speak wrhen we say
they work like a charm. A thermometer is needed to test the temperature,
as the terms hot, cold, warm and tepid are so indefinite ; what is hot to one
person is cold to another, in the morbid states through which sick people
pass, and the sensations of healthy persons are so variable that they can not
be relied upon to temper baths by the touch, for those with whom a slight
change is of consequence. Generally 70° Fahrenheit would be considered a
cold bath, 85° tepid, 95° warm, and 105° hot. The time of taking baths is
from an hour to two hours after, and never within half an hour before, eat-
ing ; and those who are taking treatment for chronic ailments, or for cleanli-
ness, should not bathe when tired ; but when one is suffering from acute
diseases, and becomes restless and nervous, a sponge-bath or, if able to bear
it, a pack or a sitz or foot-bath will greatly refresh and soothe. From ten to
twelve in the morning generally finds the body at its highest point of vigor,
and as treatments are most beneficial then, this proves the best time ; but if
this can not be, take just before retiring. In all baths a cold wet cloth should
be kept on head and jug of hot water, with rubber cork, at feet (except in
foot-baths), keeping head cool and feet warm. When baths are to be reduced,
add cold water till right temperature is reached ; but after foot-baths the better
way is to have a pail of cold water and take what is called a foot-plunge, im-
mersing the feet one at a time, for a moment, in this pail; or the cold water
may be poured right over the feet. The theory is this: wherever water is
applied to any part or the whole of the body, at so high a temperature as to
relax the coats of the capillaries and distend them with blood, it must be
followed by an application at so low a temperature as to constringe the ves-
sels and restore their tone. When bath is completed wrap at once in a dry
sheet and rub vigorously with a crash towel, as the patient must not have any
chilly sensations, and the skin should be left all aglow. A strong person
may now take any exercise wished, so as to establish thorough and perma-
nent reaction, but delicate persons had better rest for an hour or two.

THE SITZ-BATH. — This is a very pleasant remedy for a great many ills. To
take, have a sitz-bath tub, which is either of tin or wood, something the shape
of a chair, the seat being the tub, and the back is hollowed out to fit the back
of person ; or one can be improvised by taking a large wrash-tub and placing
something under at back, so as to incline it. Patient undresses and sits in
tub, with water enough to nearly fill it when he sits down, with a foot-tub
of water for his feet; place blanket around him from the front, so as to well
cover him, and tuck in carefully at the back ; place a cold wet cloth on head.
The general temperature for a sitz is 92° for ten minutes ; 88°, five minutes ;
and for foot water 100°. Now have a pail of cold water, and plunge feet one
at a time in it, then throw a dry sheet around him, and rub dry quickly and
vigorously with a crash towel. These sitz-baths are good for colds, diarrhea,
piles, female weakness, urinary trouble, bilious colic, and, in fact, almost
every ill that flesh is heir to.

For colds — a sitz-bath as warm as can be borne (106° is good), adding hot
water as it cools, so as to keep it at that temperature for fifteen minutes ;
with foot-bath hot, hotter, hottest. Keep well wrapped up, a cold wet cloth
on head, rub thoroughly dry, and go right to bed. Or some follow with a
dripping sheet; and others who are robust, and wish to break up a severe
cold, take this hot sitz, then a pack at about 85°, then a dripping sheet, and
diet carefully for two or three days, remaining in bed if possible. Where it
is only a slight cold a hot foot-bath, as described elsewhere, suffices ; and this
is also better for children under six or seven years of age. as you can not
easily give them a sitz.

The temperature of a sitz-bath, in different diseases, is about as follows :
Colds — hot as can be borne. Diarrhea — cool, about 90° for ten minutes, and
84°, five minutes. Piles — 96°, ten minutes ; 90°, five minutes. Female weak-
ness— 940, ten minutes; 88°, ten minutes. Profuse menstruation — 84° -five

MEDICAL. 645

minutes; 78°, five minutes, and 72°, five minutes. Urinary troubles — 92°,
ten minutes, and 88°, five minutes. Bilious colic and for all acute pains—
102°, rapidly raised to as hot as can be borne, but take out patient before
perspiring. Chronic pains — 104°, three minutes; 90°, five minutes, and 86°,
live minutes. For malaria — 104° at first, adding hot water till the person per-
spires. For retention of urine, with a desire to urinate — a sitz-bath at 100°,
ten minutes, and 90°, five minutes, with foot-bath as hot as can be borne,
with cold plunge and a vigorous rubbing with damp salt, repeated for two or
three days, will give perfect relief.

The sitz-bath is of great importance in drawing the blood from the brain,
and also relieves congestion of the abdominal structures. The usual length
is from fifteen to thirty minutes, according to strength of patient, if an in-
valid, or as it feels comfortable.

THE FOOT-BATH. — This good old remedy for colds, etc., as given, was always
attended with the risk of taking more cold. This is easily overcome by the
very simple adjunct of a pail of cold water in which to plunge the feet, and
give bath in this way for a cold : At night have a foot-tub of hot water — 110°,
or hotter if patient will bear it; and he can be dressed or undressed, but must,
in either case, be well wrapped with a blanket, a cold wet cloth on head, and
as water cools add hot. In ten or fifteen minutes take out feet and plunge
for a moment in pail of cold water, then wipe dry and rub to a glow, retire
at once, and in the morning all traces of the cold, such as head stopped up,
sore throat, etc., will have disappeared. For a little child, where he can
not take the plunge, wet a towel in cold water, and take his feet on your lap
and rub with the wet towel, and then wipe dry. The plunge or cooling of
the water ought to follow all foot-baths, whether for colds, a tired feeling,
headache, cleanliness, etc. Where one has had a hard day's work nothing is
more restful than a foot-bath as hot as can be borne. The usual foot-bath is
104°, and hot water added to keep it at this point for ten or fifteen minutes;
but where it is given with sitz, no more hot water is added. For chronic
cold feet have water as hot as can be borne one minute, then plunge feet in
cold, then in the hot a minute, and repeat this from six to a dozen times,
ending with the cold plunge, and then rub vigorously. For a child, need not
make so many changes. Take this three times a week. For a sprain, this
treatment is one of the best ; or a spray of hot a minute, and then a cold spray,
then hot, and so on for half a dozen times.

What is called by some a deep leg-bath is only an "extension foot-bath,"
and is of prime importance in congestion of the brain, catarrh, and, in fact,
any head trouble, as it is purely a derivative bath. It is given best in a tub
twenty-eight inches high, top diameter twenty inches, and bottom seventeen
inches.- Have patient stand in this with water to his hips, of the tempera-
ture of 108° or 110°, for ten minutes, cold wTet cloth on his head, and a sheet
wrapped around him ; step out and spray the legs, or even the whole body,
with water of the temperature of 85°, and gradually reduced to as cool as
can be borne ; or a bucket of water 85° can be thrown over legs, and then
one at 75°. Where there is severe congestion of the brain, have two pails
of water, same temperature as tub, placed on each side, high enough to come
up even with top of tub, and have patient immerse his arms in these. The
deep leg-bath can not be taken till two hours after eating, but the ordinary
foot-bath in an hour or an hour and a half. A foot-bath may be given in
bed by placing a rubber cloth under the foot-tub, and it gives great relief
ofttimes.

FOMENTATIONS. — The method of giving this treatment is very simple, and
yet very few give them correctly. First, have flannel cloths, made of four
thicknesses white shaker-flannel (or pieces of a blanket), sewed across the
center from corner to corner, and also all around the edges. Different sizes
are needed : one, 10 by 13 inches, for across small of back ; one, 12 by 17
inches, for over chest, stomach and bowels ; and one, 5 by 18 inches, for
down the spine ; then one for the throat. And of course one can make any

646 MEDICAL.

•

shapes wished ; and, where there are children, many different sizes must be
in readiness in' the bath-room cupboard. Fomentations are good for all
pains, aches, inflammations, inactivity of stomach and liver, and are always
a success, giving relief to pain at once. Where the case is acute they should
be given daily, and in severe cases oftener — if necessary, continuing for
two hours at a time. (Have known them to be given for five consecutive
hours.) The usual length of time is twenty or twenty-five minutes, giving
four or five changes of five minutes each. For a child, if rather weak, give
only two or three changes, and repeat oftener, if for pain, 'whenever it re-
turns. The manner of treatment is this : Place on a bed or cot a comforter
and blanket. Let patient undress entirely, as he does for a pack, and lie
upon the blanket, wyith a jug of hot water at his feet ; then wring the flannel
out of boiling water — and there are different ways of doing this — as, to be
efficacious, the cloth must be very hot — as hot as patient can bear, and he can
bear it a great deal hotter than he thinks. Of course, for children, the one
who gives treatment must be the judge. One rule is, what you can bear to
your face ; or some put one thickness of dry flannel next skin, and then the
hot fomentation ; or wring flannel with your hands, or have wrater at 150°.
But, for adults, the best way is to immerse flannel in boiling water and
wring with a wringer — a small one, fastened to a wooden pail, being very
convenient; or, if one has a bath-room, have a sink in that, and fasten
wringer to it ; or a small tub can be arranged with feet, so it can be moved
into any room necessary. The next best way is to place in a foot-tub a
cloth of'two thicknesses of heavy muslin (flour sack will do), extending over
the ends of tub ; place flannel folded in center of it, and have two square
sticks (two feet long and inch and a half square) ready to place at each end,
resting on top of flannel ; pour on the boiling water, put in sticks, and let
one person take hold of each, turning sticks, bringing up the muslin around
it, and then wring in opposite directions; or, if only one person prepares
cloths, have another dry muslin cloth, and, after boiling water is poured on
flannel, lift all into this dry cloth, and then wrring. This is rather severe on
the hands, but can be done. Now put flannel on part to be fomented, and
bring up one side of blanket, then the other, and then comforter, placing a
cold wet cloth on head. (If patient is sick in bed, a piece of dry flannel can be
placed under him, if back is to be fomented or if the upper part of body, over
the fomentation cloths, and then, in either case, tuck bed clothes well around
him.) Let flannel remain five minutes, wring again; or, if you have two
cloths, have second one ready, and let it remain on five minutes, and so on
for twenty or thirty minutes. In chronic diseases repeat this three or four
times a week, and it will prove to be one of the best treatments to reduce
chronic inflammation and congestion of the stomach, liver, bowels, spleen,
and kidneys. After the fomentations, sponge off part fomented with tepid
water, rub dry writh a towel, and oil with* sweet or cocoanut oil; and if for
pain or soreness, use sweet oil and ammonia, prepared by dropping ammonia
into sweet oil till it becomes white (to a twro-ounce bottle of oil, three or four
drops). This rubbing with oil prevents taking cold. In pneumonia nothing
is better than hot fomentations given as described. In rheumatic fever, add
cooking-soda to the water, in proportion of table-spoon to a quart of water,
and foment right over the heart. In rheumatism, neuralgia, bilious colic,
etc., etc., fomentations avail much, giving instantaneous relief sometimes.
Sickness at the stomach, a dizzy, heavy feeling, and severe pain in head,
will all be relieved at once by fomenting the stomach. For a babe who
has severe colic, when fomentations are applied with two thicknesses of flan-
nel next skin, and with care, they are just the thing. In any bronchial or
lung trouble, these given over the lungs, chest and throat, extending half
way around neck, have been known to in time effect a cure where the voice
had been almost lost. The effect of fomentations is to bring the blood to the
surface, and thus prevent inflammation and congestion. They can be taken
any time, except half an before or an hour and a half after eating.

MEDICAL. 647

FEMALE WEAKNESSES. — One of the best treatments for leucorrhea, ulcera-
tion, and, in fact, any female weakness, is the hot vaginal enema. The best
syringe to use is one that has only side openings in the metal tube, and this
is an easy way to give it : Place a blanket in the long bath-tub, letting it
reach down to the hips when you lie down on your back. The temperature
most often used is 110° for ten minutes, and 100° for five minutes; but it can
be as hot as can be borne, as what is unpleasant to the surface is hardly felt in
the interior; and by placing a folded blanket under the hips, so as to raise
them quite high, and closing the opening around the tube of the syringe
when inserted, a pint of water may be retained for several minutes, acting
as a fomentation to the inner surface ; then eject this and inject more, and
so continue for ten to twenty minutes. Repeat this three times a week, and
wear all the time, day and night, a compress made of three thicknesses of
linen, long enough to pass wrell around the abdomen, wet in tepid water,
with a dry flannel (about two thicknesses) over it; re-wet the compress
wrhenever it becomes dry. Then there are the fomentations and sitz-baths,
described elsewhere, which are invaluable. Another special treatment is
the pelvic compress : Take two or three thicknesses of linen, about 12 by 10
inches, and have bed or cot arranged as for a pack ; have patient lie down
upon the blanket, with jug of hot water at feet, and cool cloth on head;
then wet compress in water at 80° and place over abdomen, extending well
over the affected parts ; bring up blanket and comforter, and in five minutes
wet cloth in water at 74°, in three minutes 70°, in five minutes 64°, in three
minutes 60°, in five minutes cold, and after five minutes take towel and rub
dry. This, repeated three times a week, is very strengthening. In preg-
nancy, tepid sitz-baths, the wearing of the compress around abdomen, and a
diet of fruit, grains and vegetables, with oil-baths occasionally, if one is not
fleshy, keep the system in a healthy state.

COMPRESSES. — The use of compresses is good for so many ailments that one
should know how to apply them. Compress cloths are made of two or three
thicknesses of old linen (crash toweling is good), and can be of whatever
shapes wished. The difference between compresses and fomentations are,
the first is wet, and wrung so it will not drip, in tepid or cold water, — hence
linen is best; while the latter is W7et in hot water. A dry flannel of two
thicknesses, a little wider and longer, is put on over the linen compress,
which is re-wret three times a day in chronic cases, or when it feels un-
comfortable. The throat compress, for chronic trouble, is wet in tepid water,
and is worn day-time in summer, and at night in winter ; and when taken
off, the throat is bathed in cold water and rubbed till red with a crash towel.
The chest compress, in acute cases— such as pneumonia — should be re-wet
every three hours. in water at 90°; for chronic lung trouble, re-wet whenever
it feels unpleasant. The abdominal compress is one of great value in fevers,
kidney trouble, indigestion, weak back (for this, use salt in water), female
weaknesses, and is always a relief when one is tired and restless. For acute
or chronic cases, wear till the disease is conquered. The spinal compress is
used where there is pain in the spine, with sense of heat, and is given like a
fomentation, only with the linen compress: 70° for five minutes; 64°, five min-
utes ; 60°, five minutes ; 54°, five minutes ; 50°, five minutes ; and sometimes
the last changes are ice-cold. For weak back caused by a sore place, use a
hot flannel compress five minutes across small of back, then a cold linen
one, then hot, and so on for half an hour, with cold last, rubbing dry with
crash towel. Another remedy for simply a weak back, is to first sponge with
hot water one minute, then cold one minute, for two or three times, rub-
bing dry, and then use oil and ammonia. Compresses are very much used
after giving fomentations, and, in that case, no sponging off in cool water
or oiling is necessary, but immediately put on the wet girdle and cover with
dry flannel.

PACKS. — First, it is much more convenient if you can have what is called
a "packing cot" made. A good proportion for the frame-work is thirty

648 MEDICAL.

inches wide, twenty-five inches high, with the slats placed on a slight ele-
vation, about three and a half inches, at head. Then a mattress, made to lit
(it can be of straw or whatever you wish); on that place an oil-cloth, then
a comforter, then a blanket, stripes at side, and a jug of hot water, with
a rubber cork, at foot. Now have the patient undress. Take a sheet, and
with one hand pleat up the side of it, and with the other double it at mid-
dle seam and dip it in a pail of water of the temperature of 96° or 100° (you
must allow five or six degrees for cooling off in wringing out sheet), wring
and spread over the blanket. Have patient lie on his back in center, with
hands over head ; bring one side of sheet over the body, tucking it under the
near shoulder and up close to the neck, and then between the legs; put arms
down at side of body, and bring other side of sheet over the patient and tuck
in closely under the side of the body down to the feet, then one side of blanket,
then the other, then comforter in same way. In folding the blanket and com-
forter around neck bring it with one hand, in shape of a V, over the breast,
and then fold corner up to the shoulder and tuck in. This saves so much bulk
close up to the neck. Now fold a dry sheet across the middle and put over
the patient, tucking it in well around the neck, so that no air can get in. The
reason of using this extra sheet is, it is so much easier tucked closely around
the neck and less bungling than the comforter. It is of great importance that
all air be excluded and the ivork done quickly. Place a cloth wet in cold water
on the head, extending over the eyes. If the patient does not warm up
quickly, put an extra comforter or blankets over him, and, if necessary, jugs
of hot water at the side ; for unless he becomes warm soon, the pack will do
no good, and he should be taken out. The usual length of a pack is from,
forty minutes to an hour, for an adult; for a child, from ten minutes to
half an hour — according to age and strength. There must be perfect quiet
in the room, for much better results are obtained if the patient will sleep:
he certainly must not talk. In taking him out unloose comforters and
blankets, and pull the wet sheet out quickly and throw over the dry sheet,
or, in winter, bring up the blanket. There are several different treatments
that follow a pack. If convenient to a bath-room, one can slip in and taka
a wrash-off, or a spray, or a pail-pour. The latter is given by having four
pails of water — two of one temperature, 90°, poured over first, and then two
of 80°; then wrap around him a dry sheet and take a crash towel and wipe
dry, taking, in rotation, arms, breast, back, and legs. Or a dripping sheet
can be given right in the room by putting an oil-cloth on the carpet; on
that put a foot-tub of water at 104°; the patient stands in this, and a sheet
is dipped in a pail half full of water at 90°, or less, taken up by two corners,
squeezed slightly, and put around him from the front, lapping behind, and
then rub him (over the sheet) vigorously for a minute; re-dip the sheet
(water will be cooler, or some cold may be added to make it about 6° or S°
less than at first), and put it around from behind, and rub again ; then re-
move, and cover with a dry sheet and rub vigorously. This bath is a good
treatment taken alone as well as after a pack. It acts as a tonic, and a well
person can take it himself. Or, if an oil-bath, sponge or dry rub is given,
let him remain on the cot, and, for an oil-bath, rub an arm dry with a crash
towel, then rub with oil, and so on ; for a sponge-bath, take a sponge (or a
towel) and tepid water, and sponge off, rubbing dry with a crash towel ; for
a dry rub, simply rub dry with a crash towel, rubbing hard to create good
circulation. The temperature of the room should be about 75° ; and when'
the patient is taken out of the pack, let no cold air come on him. The tem-
perature of the water in which sheet is dipped, for adults generallj7', is not
so important, as within two or three minutes it becomes of the same tem-
perature as the body; from 90° to 100° is a good range, but for children and
delicate persons it should be from 100° to 110°, so as not to shock them.
Packs are of great value in reducing fever, in breaking up a cold, in malarial
diseases, such as fever and ague, etc. ; and also in poor circulation and where
the system is weakened and run down it acts as a tonic. In the spring, when

MEDICAL. 649

the system needs building up, just try a few packs instead of the sulphur
and molasses of old times.

OIL-RUBS. — This treatment is one that gives perfect satisfaction to all who
try it; indeed, too much praise can not be given to it. To see the effects of
oil-rubs, one would say as did the Queen of Sheba, "The half has not been
told." To give it, have the patient undressed, with a sheet or blanket around
him, sitting up or lying down; take either cocoanut, pure olive, or sweet
oil, whichever can be obtained the purest; pour some in palm of hand, rub
hands together, then take an arm and rub in the oil thoroughly, rubbing up
and down, using more oil if necessary (as much as skin will absorb); cover
this arm ; take more oil and rub the other arm, then breast, back and legs ;
cover each part when finished. Repeat from three to six times a week, as
the case may demand. One who is greatly reduced can take with benefit
six a week. Once a week take a wash-off, or an acid sponge, by putting
a scant tea-cup vinegar in a gallon of warm water, and using a sponge or
towel, then rubbing dry. This is especially good for consumptives, dyspep-
tics, and persons who, from any cause, have been reduced in flesh and
strength. It acts as a tonic, — thus it is of twofold value where one is re-
covering from sickness, as it is also nutritive to them, and to those who
are cold-blooded it warms up the system. So for children it is especially
good in winter, as an oil-rub at night will assist in keeping them warm;
so in the day-time, if going on a long drive, or to be exposed to the cold
for awhile, it is a good "send-off." For colds it works to a charm, for
young or old, acting as a preventive, as it builds up the system, and renders
it less liable to disease. Or, when * cold is taken, it is easily broken up
by a pack, followed immediately by an oil-rub, and the next two nights
simply oil-rubs, a hot foot-bath, 108°, then cooled down, and followed by
a complete oil-rub. Where adults or children are delicate, the oil-rub
gives good, healthy flesh ; and where it is given as described, the result
is perfect. For constipation it is invaluable, working a perfect cure after
a month or two. It can be given at any time, without reference to eat-
ing, as it is a nutritive bath. The following description — given by Dr.
James H. Jackson of "Our Home on the Hillside," at Dansville, N. Y.,
where these rubs have been used for many years — tells in forcible lan-
guage their use and value :

"Oil-baths are given by rubbing the body all over with some kind of
oil. It is not necessary to use more than two or three table-spoonfuls at
one bath, but it should be rubbed in thoroughly, especially over the ab-
domen, inside the arms and thighs, where it can be absorbed to the best
advantage. They may be taken at any time during the day. It is as well,
perhaps, to take them before going to bed as at any other time. They may
be given to meet any one of three conditions:

I' 1st. To supply waste of tissue and to introduce a very important ele-
ment of nutrition into the body. Many persons will absorb oil to advan-
tage nutritively, who can neither take it nor fats by the stomach without
great distress or disturbance.

"2d. To improve the functions of the skin, which has become dry and
hard, and lacks proper circulation in its capillaries.

"3d. To allay nervous irritation and reduce fever. Persons in parox-
ysms of fever, in typhoid, measles and scarlatina especially, may be freely
anointed with oil to great advantage. In my practice I have often -seen
the temperature of the body, when in a febrile state, reduced from one
to three degrees by the administration of an oil-bath.

" I like the cocoanut oil better than the olive, as it is more likely to be
genuine; it penetrates better, it does not turn rancid on the body, and I
think it furnishes more nutriment to the body. Olive oils, as a general
thing, are impure."

From the above you can see it is "multum in parvo," as it can really
be depended upon for use in almost every thing the flesh is heir to; and
40

650 MEDICAL.

the great beauty of it is, any one can give it without feeling fear as to the
results. It can not dp harm unless the patient is very fleshy; then it is not
needed. It is so easily given that a child can give it to younger children.
Its use in reducing fever is of untold value. A lady, who had had ex-
tended experience in using it, says: "I have known an oil-bath given a
patient, in scarlet fever, with fever raging, and in a little while the tempera-
ture was reduced, and he was quietly sleeping."

For little babies it is really a blessing, as it nourishes and strengthens
them; and given every other day, with a sponge-off in warm water the
intervening day, an infant will do much better than when bathed daily.

It i\also a great help in supplying nourishment where the mother has
not sufficient nurse, and aids, too, in preventing the little colds, snuffles,
colic, etc., that hover around the little one the first two or three months,
needing our most watchful care to ward them off. Then, where there is
any constipation, it is a perfect panacea — so much better than physic or
enemas. It acts as a preventive to croup ; and when a child is weakened
by that dread disease, cholera infantum, nothing so helps to give tone to
the system as the oil-rub. It certainly is the best of baby medicines, and
a baby can "grow up" without any other remedy.

DIPHTHERIA. — This dreaded disease needs all the knowledge one can pos-
sibly obtain, so we give below the hygienic treatment as prescribed by
Dr. J. H. Jackson, of "Our Home," Dansville, N". Y. First, he says, to
tell a genuine case, make a swab and apply to the patches on throat;
common ulcers will rub off, but diphtheritic patches will not. A good
gargle is to make a solution, as strong as will dissolve, of chlorate of po-
tassa, and bottle for use. When needed, • take in proportion of one-half
solution and one-half pure soft water, and one-half grain permanganate
of potash to ounce of mixture. For a still stronger gargle, take two-thirds
solution to one-third water, and one-half grain permanganate of potash
to ounce of mixture. In a case of diphtheria, keep the room at 80°, and
have boiler of water on stove, or hang wet sheets in room, in order to
keep the room saturated with warm vapor, and also have fresh air in the
room. His treatment is as follows :

"When the person is attacked, in cases where the epidemic is present
In the vicinity, with a sore throat, pain in the head, in limbs, in back —
in other words, the symptoms being very much like those of a hard cold —
I begin by putting the person at once into a hot bath, covering him up
and giving him warm water to drink, so as to produce a thorough sweat-
ing, the object being to fight febrile conditions and establish and aid proc-
esses for throwing off the disease by means of the skin, bowels, etc. This
sweating is all the more necessary, in most cases, because of the inatten-
tion which is usually given to keeping the pores of the skin open, and
it will relieve the fever, if not at once, as a, secondary result. After the
person has been in a state of perspiration for some time, I take him im-
mediately from the hot bath and give him a thorough washing with a
sheet wet in water at 80 degrees, in a warm room, and after wiping see
that he is sent to bed with a cool cloth upon the head, and in many
cases an abdominal compress wet in cool water, which shall cover entirely
the abdomen, with a dry flannel cloth over it. In all febrile conditions of
the body this application of the cool abdominal compress is of great value,
because it is in the abdomen that the vital processes are carried on to
large extent, the amount of blood existing there being much larger in
proportion to the surface of the body than in any other portion of the
frame except the brain. In order to keep the temperature of the body
down below fever heat, that the fermentative processes may not go on,
or be held in check as far as possible, it is necessary to use with caution
all the best means for the purpose, and among them I certainly esteem
the abdominal compress as of great use. After this, and in addition to
it, the febrile conditions may be met by means of wet sheet packing or

MEDICAL. 651

sponging as frequently as may be necessary, to keep the temperature to
its normal standard. Of course, if the fever is not high, it will not be
necessary to make strenuous efforts in this respect; but if it is, it should
be fought sharply. The great need is to make the applications early and
vigorously in the outset of the disease, because the effects to be produced
are weeded then more than at any other time, and because in the later
days or stages of the disease attention must be directed to measures which
support the strength of the body rather than those which, while reducing
fever, tax its vitality to some degree. At any rate watch the tempera-
ture carefully, and keep it down. Great attention should be paid to nour-
ishing the patient, and the best article for this purpose, both for adults
and children, is milk, taken cool or warm, as the patient may fancy, and
at as frequent times and in as large quantities as can be borne. 'To this may
be added, later in the disease, nutritious soups or the juice of meats; but
under no circumstances, except toward the very last stages and in the sep-
tic form, are alcoholic stimulants admissible, in my judgment. The bow-
els should be kept open and the kidneys active, and for this purpose
enemas ^should be given to effect the former if sluggish, and sitz-baths
occasionally — perhaps one each day — for fifteen minutes, at a temperature
of 85 or 90 degrees, to stimulate the latter. The feet must always be kept
warm and the head cool, and in case there is any tendency to collapse or
lowering of the temperature below the normal standard, heat must be
applied to the body by means of warm blankets and hot water bags and
jugs.

' In addition to this general treatment, treat the throat direct with moist
heat, as that is the great promoter of suppuration. Hence, as soon as the
membranes are formed, or as soon as it is known that the disease is diph-
theria, the patient should be put upon the inhalation of steam as hot as
can be borne, and as often as may be wise, considering the strength of the
patient and the severity of the disease. The inhalations ordinarily should
be pursued for the first twenty-four or forty-eight hours, as often as once
in each half hour, and continued for fifteen minutes, and the patient
should be allowed only three to four hours of sleep each day during this
period, because the constant presence of the vapor is necessary to hurry up
the suppurative process, and the earlier this can be produced the sooner
the case will recover. These inhalations may be made by means of the
common steam atomizer, now sold by all dealers in surgical and medical
instruments, and which may be used without filling the medicine cup ordi-
narily, the steam being taken direct from the boiler through the mouth-
piece. If this is not convenient, a tea-kettle with a long conducting spout,
which shall carry the steam to the mouth of the patient, or any apparatus
which shall answer this same purpose, can be used. The air of the room
may be saturated with warm vapor by dropping hot stones in a pail of W7ater
or of lime water. Care must be taken in any event to see that the steam
is not too hot, and at the same time that the heat is as great as can be well
borne. This process may be aided by application of warm poultices to the
neck. A long, narrow bag may be filled writh any substance which will
retain moisture and heat well, and the neck enveloped in it, a dry flannel
being put over it, and this changed as often as is necessary in order to
maintain the warmth. Thus moist heat on the inside and moist heat on
the outside, aids to establish the necessary process of suppuration. This
constant inhalation should be kept up until the membranes cease to spread,
and those which are formed become well marked in outline, and grow yel-
lowish or a dirty gray in color, and seem to be shriveled or wrinkled, after
which, generally about the third day, the inhalations may be decreased in
frequency, but still should be kept up as often as every hour in the day-
time, the' patient being allowed six or eight hours' sleep at night, until the
membranes are thrown off and the secretion of pus upon the mucous mem-
brane of the mouth entirely stopped. The constant inhalation of ste^am

G52 MEDICAL.

through the atomizer, which generates it with some force, furnishes a means
of washing the parts pretty thoroughly."

THE VAPOR-BATH is one of the most efficacious remedies if taken when a cold
is first realized. It is given by seating the patient, undressed, in a flag or cane
seat chair under which is a saucer of alcohol burning, both chair and patient
being perfectly enveloped in a blanket reaching to the floor. In a few min-
utes profuse perspiration sets in, which should be kept up ten or fifteen min-
utes. After rubbing dry, the patient, still wrapped in the blanket, gets into
bed, and remains there for an hour or two at least. It is better to take the
bath just before retiring. This remedy is better than all drugs, nostrums, etc.,
for a cold, but should be taken at the outset, to do the most good.

FOB DIARRHEA. — Stir lightly into a tea-cupful cold water the white of one
egg, not beaten. This forms a coating on the stomach, and is also nourish-
ing, and is good in any disease where patient can not eat. Another delicate
preparation for a weak st6mach is slippery-elm gruel : Mix fine slippery-elm
flour with cold water, then stir into boiling till thickness of gruel. Charcoal
crackers are of great value in assisting digestion.

In this disease, the most important item is absolute quiet on a bed. Bits of
ice may be eaten and swallowed at will, but drink little liquid of any kind.
If compelled to be on the feet, bind a strong piece of woolen flannel tightly
around the abdomen, having it doubled in front. For diet, use rice parched
like coffee, boiled and eaten with a little salt and butter. Some advise mak-
ing a tea of it, and also using boiled milk and mutton broth, with crisped
white crackers, for children.

FOR DYSENTERY AND DIARRHEA. — Use ice-cold enemas after each movement
of the bowels — a tea-spoon for a babe, increasing in that proportion till, for
an adult, a bulbful is given.

FOR SORE THROAT. — Rub on the outside, and wet cloth in Pond's Extract,
and gargle with it also, taking from one to ten drops four times a day. An-
other excellent remedy is camphor diluted with water till it can be used as a
gargle.

Another remedy for sore throat is to put on a strir/of flannel thin slices of
fat pork, and sprinkle very thick with black pepper and place around throat;
or chop fat pork and onions together, about half and half, and put in sack
and put on ; or bathe throat with coal oil. And some have advised taking
some of the latter internally in cases of diphtheria; also, in diphtheria, some
have used with benefit bits of ice kept constantly in the mouth for as long
as seven hours; or gargle with lemon-juice, occasionally swallowing some.

WHOOPING-COUGH. — Children do not " whoop" for two or three weeks after
taking this disease. The most reliable symptoms are, eyes red and wratery
when they cough, and the cough clinging to the patient with a firm grasp. It
lasts from six weeks to three months, according to season when taken, and can
be given during the first two months. It is not carried in clothes, but when
a child gets the breath of a whooping-cough patient then he will take it.
Some of the remedies are, to give drinks of water as hot as they can be taken,
in the evening and with first symptoms of a coughing spell — this makes the
cough easier; another is, to take scant tea-cup whole flax-seed, wash it thor-
oughly, add one lemon sliced and quart of water, simmer gently two hours,
add two table-spoons of honey, then strain when hot. It should be like thick
molasses; if too thick, add water. Give one table-spoonful four times a day,
and one after each severe fit of coughing. (This is also good for an ordi-
nary cold and cough.) The system of the patient needs to be built up, and
for that purpose give two oil-baths a week ; also good, nourishing food, such
as Graham or oatmeal mush, coarse bread, milk, etc. ; and keep child out-
doors as much as possible, using great care no cold is taken. Some, when
the breathing is very bad, put a hot mustard and oatmeal poultice on the
chest. In cities, a daily visit to the gas works has been said to abate the vio-
lence of the disease.

FOB GROUP. — To one-half cup N. 0. molasses add a tea-spoon soda, beat to

MEDICAL. 653

a white froth, and give a tea-spoon every few minutes till relieved by vomit-
ing; or one part pulverized alum to two parts white sugar, and give^in same
way; or grease a cloth (made in the shape of a bib) thoroughly and dust
thickly with nutmeg, and put on over throat and chest, keeping it on for
several days after the child is well, and when taken off put on a flannel cloth
for a few days, and then some morning take this off and bathe well in cold
water and rub dry; or take four or five hollyhock blossoms, boil, and apply
wet around the throat; or apply hot fomentations to the throat and chest,
sponge off with tepid water, rub dry, and apply oil and ammonia ; or some
apply cold wet cloths over throat and chest, covering well with flannel,
changing often, until inflammation is subdued. From two years to eight is
the croupy period; and when a cold assumes croupy symptoms great care
should be taken to keep the child indoors, in a warm, well-ventilated room,
giving light food, no meats, hot bread, or berries. (Raw or cooked onions
are good as a preventive to either worms or croup.) A remedy, said to give
relief where other means fail, is to let a healthy person fill his lungs with pure
air, then slowly breathe upon the patient's throat and chest, commencing at
the point of the chin and moving slowly down to bottom of windpipe.

FOR WEAK EYES. — Bathe in hot water, never using cold; and neither chil-
dren nor adults should .use water below 50° temperature in washing, as cold
water is very injurious to the eyes.

FOR SORENESS AND PAINS. — Bathe with hot alcohol ; and salt is often added.
The use of alcohol sponge-baths after confinement is almost a necessity.

To HARDEN NIPPLES. — Bathe with a preparation of one-half ounce liquid
tannin and two ounces glycerine, for three or four months before confine-
ment, once or twice a day.

FOR SORE NIPPLES. — Bathe in Pond's Extract. The nipple need not be
washed off before nursing. Or to the well-beaten white of an egg add a few
drops of tannin, mix thoroughly, and bathe. Make fresh every day or two.

FOR VARICOSE VEINS. — Wear a silk elastic stocking.

FOR COLD IN THE HEAD. — Dilute camphor with water one-half and snuff it
tip the nose.

FOR CHILBLAINS. — Heat lard till it boils, pour it on ice (it turns yellow),
then rub it on the feet and heat it in. Another for broken chilblains: Melt
together one ounce resin, one and a half ounces beeswax, and three ounces
sweet oil ; take' off, and stir in gradually one-half ounce prepared carbonate
of lead till it cools.

FOR TOOTHACHE OR NEURALGIA. — Thicken the yolk of an egg with common
salt and apply as a poultice; or slice raw onions, and scatter shaved hard
soap over them and apply.

CHAPPED HANDS AND LIPS. — Four parts glycerine to one part simple tinct-
ure of benzoin. The latter is very healing.

SURE CURE FOR CORNS. — Take one-fourth cup of strong vinegar, crumb
finely into it some bread. Let stand half an hour, or until it softens into a
good' poultice. Then apply, on retiring at night. In the morning the sore-
ness will be gone, and the corn can be picked out. If the corn is a very ob-
stinate one, it may require two or more applications to effect a cure.

ITCH OINTMENT. — Two table-spoons lard, one of black pepper, one of ground
mustard; boil all together, and when taken off and nearly cold add one table-
spoon sulphur. Anoint with this three evenings successively just before go-
ing to bed. Do not change bed clothes or wearing clothes during the time.
After this, wash with castile soap suds, and change all the clothing that has
been worn or touched.

CHOLERA MIXTURE. — Take one ounce each of the following ingredients:
tincture opium, capsicum or red pepper, rhubarb, peppermint and camphor;
put in large bottle, with a pint best brandy. Dose is ten to twenty drops in
two or three tea-spoons water. Good in any case of diarrhea.
„ CONSTIPATION. — Two ounces of senna, simmer the strength out in one quart
of water, strain the tea ; one pound of prunes, cooked soft, with half tea-cup

654 MEDICAL.

of white sugar. Several times a day take, first, one table-spoon of the senna
tea, then eat one prune, fasting as much as possible.

SURE CURE FOR CHOLERA INFANTUM. — One ounce pulverized rhubarb, one
ounce peppermint herb, one ounce soda. Pour one pint of boiling water on
these three and let stand on the hearth two hours. Strain, and add one pint
best brandy, one-half pound best white sugar, and one ounce paregoric.
Dose — one tea-spoon every half hour until the discharge shows the color of
the medicine ; then only every three or four hours. Good also for adults, in
diarrhea. This is the allopathic treatment.

GOLDEN OINTMENT. — One pound lard, eight ounces beeswax, one ounce c-am-
phor gum in five ounces alcohol, one ounce origanum, one ounce laudanum ;
let all dissolve while melting the lard and beeswax, then stir together until
cold, or the camphor will go off in a steam. Do not mix too hot. This will
cure pain in the side by applying as a plaster. For enlarged neck or goitre,
dilute with one-fourth iodine. For salt-rheum, apply externally, and take
cathartics to cleanse the blood. For scald-head, rub together one ounce golden
ointment and three drachms of red precipitate ; remove the hair and rub with
this twice a day, each day washing wTith castile soap suds. For catarrh, rub
the ointment up in the nose profusely, and let it remain all night. In the
morning draw cold water up the nose and throw it back two or three times
to clean the tubernated bones. Also bathe the face and ears with cold water.

CHRONIC INFLAMMATION OF THE STOMACH. — This is known by a pain in the
stomach, increased by the presence of food, by belching up gas, by vomiting,
fickle appetite, seasons of thirst, tongue white in the center and red at tip,
or sometimes red and smooth — is a disease which soon ends in ulceration
of stomach, and death. Counter-irritants over the stomach, such as mustard
draughts, followed by hot fomentations of hops ; frequent warm or cool baths,
according to patient's constitution ; a tepid compress worn over the stomach
at night; and the most careful diet, consisting mostly of gum water, rice
water, slippery-elm water and gruel, arrowroot gruel, toast without butter,
gluten mush, etc., and in two or three weeks the disease will yield under
this persistent starving and cooling system.

BLISTERED FEET. — To cure blistered feet from long walking, rub the feet,
at going to bed, with spirits mixed with tallow.

FROSTED FEET. — To relieve the intense itching of frosted feet, dissolve a
lump of alum in a little water and bathe the part writh it, warming it before
the fire. One or two applications are sure to give relief.

FOR A FELON. — Take equal parts of gum camphor, opium, castile soap, brown
sugar; wet to a paste with spirits of turpentine, and apply like a salve. Those
who have tried it say it is an invaluable remedy. Or take common rock-salt,
such as is used in salting down beef or pork, and mix with spirits of turpen-
tine in equal parts, and as it gets dry put on more, and in twenty-four hours
you are cured. Or, when you fear a felon is coming, put a pint tin of boiling
water on the store; then add to that a tea-spoonful of saleratus and a wine-
glass of vinegar; heat this every little while, say from half an hour to an
hour, and hold your finger in it till the pain subsides; repeat this till you
see all the matter drawn to one place; then have it opened, and your finger
will heal. After a felon has been lanced, apply a poultice of equal parts of
flaxseed and slippery-elm flour to take out inflammation.

FEVER AND AGUE. — This, the true intermittent fever, comes on with an
ague-fit, which has three stages — the cold, the hot, and the sweating. In
the first stage, the patient yawns, stretches, feels weak, has no appetite, and
does not wish to move. The face and extremities become pale, the skin
shrinks, and is covered with goose-flesh ; the patient shakes, and his teeth
chatter. Then, after a time, these symptoms decline, and the patient's fever
comes on very violently, and with various uncomfortable sensations. As the
fever passes off, the sweating stage comes on, when the perspiration is gen-
erally profuse ; the body returns to its natural temperature, the pains and
aches vanish, and a feeling of health comes back, and generally a voracious

MEDICAL. 655

appetite. There is not much, regularity in the time of coming on or going
off of the ague-fits, though usually they are a little later each day in appear-
ing. In this disease the spleen is very much oppressed with olood driven in
from the surface, and often becomes so much enlarged as to be plainly felt
by the hand. This is a malarious disease. The bowels may be openedVith
a gentle physic, such as salts and senna. In the cold stage, give hot and
stimulating drinks, use foot-baths, hot bottles, etc., and try every expedient
to promote warmth. In the hot stage, give cooling drinks, and administer qui-
nine mixture, as the following: quinine, one scruple; alcohol, four ounces;
sulphuric acid, five drops. Mix. Give a tea-spoonful every half hour dur-
ing the fever, at the same time giving five-drop doses of veratrum veride
every hour. \Vhen the sweating stage comes on, stop the veratrum, and rub
the patient with dry towels. In the intermission give quinine. In mild
cases, other tonics than quinine often effect a cure. The nursing of the pa-
tient, and bathing, sweating and rubbing are the most important part of the
treatment, in this, as in most other diseases. In ague districts, the hot sun
and evening air are to be avoided.

Or take two ounces of gum camphor and inclose it in a flannel bag about
four or five inches square. Suspend the bag over the pit of the stomach by
the means of a cord around the neck, and a speedy cure wn'll be effected.
When the camphor is dissolved the ague is gone. German physicians, as
appears from medical journals, have found a tincture of the leaves of the
Eucalyptus globulus, or Australian gum-tree, to be a remedy for intermit-
tent fever, Dr. Lorimer gave it to fifty-three patients, of whom forty-three
were completely cured. The ordinary sunflower, if planted around a house,
will free the atmosphere from the animal and vegetable germs supposed to
contain the miasma productive of fever and ague.

BILIOUS REMITTENT FEVER. — This makes its attack in a sudden and marked
manner. There are no premonitory symptoms except, perhaps, a little lan-
guor and debility, slight headache, and a bad taste in the mouth, sometimes
some pain HI the joints. Its commencement is with a chill, sometimes slight,
sometimes severe and prolonged. The chill may begin in the feet, or shoul-
ders, or back, running thence like streams of cold water. There is seldom
more than this one chill, the fever coming on afterward without the cold
stage. At certain periods of the day there is greater intensity of the symp-
toms, and possibly "the chill, though probably not. Between these periods of
increased fever the disease seems to decrease, though there is still some fever.
TTnlike fever and ague, it does not go entirely off. During the hot stage the
pulse is up to 120, or still higher, and there are pains in the head, back and
limbs, of the most distressing kind. The tongue is covered with a yellowish
fur, and, in bad cases, is parched, brown or almost black in the center, and
red at the edges. The appetite is gone, and there is generally nausea and
vomiting, and pain or tenderness in the upper part of the bowels. At first
there is costiveness, but afterward the bowels become loose, and the evacua-
tions are dark and offensive. This disease is produced by malaria, and pre-
vails in hot climates, and in our summer and autumn. In the very beginning
the disease may be arrested by an emetic of lobelia or ipecac, followed by a
mild cathartic.* But if the disease is fully developed, sponge the body all
over several times a day with water, and give cooling drinks, such as cream
Tartar, two scruples, in a quart of water, lemonade, etc. To allay the fever,

five tincture of veratrum viride in ten-drop doses. Cold water and ice may
e given the patient, if desired. Cool the head, wrhen it aches, with cold ap-
plications, and put a mustard poultice on the stomach if tender. During
the remissions between the fever, quinine and other tonics must be given, as
in fever and ague.

CONGESTIVE FEVER. — Another form of malarious fever is the congestive.
It may be either remittent — that is, abating considerably; or intermittent —
that is, having intervals of entire freedom from fever. It may have intervals of
twenty-four or of forty-eight hours. The first attack does not differ from that

656 MEDICAL.

of a simple intermittent, and may excite but little attention ; but the second is
always severe, producing great coldness, and a death-like hue of the face and
extremities. The advancement of the disease brings dry, husky, parched,
and pungently hot skin, followed after a time by a cold, clammy sensation.
The eyes are dull, watery, and sometimes glassy; the countenance dull,
sleepy, distressed ; the tongue, at first white, changes to brown or black, and
is usually tremulous ; the breathing is hurried and difficult. Pressure over
the liver! stomach -or bowels, produces pain. The mind is often disturbed,
and falls into lethargy and stupor, or is delirious. The treatment should be
nearly the same as in bilious remittent. While convalescing, the diet must
be light and nutritious at first, increasing in quantity as the strength returns.
Use a mild tonic if the patient is weak. Exercise out of doors must not be
neglected.

HAY FEVER (OR ASTHMA). — This very peculiar disease appears generally as
a severe attack of catarrh, with asthmatic symptoms superadded. The lin-
ing membrane of the eyes, nose, throat and lungs is all more or less affected.
The patient suffers from headache, sometimes severe, sneezing, irritation of
the nose and throat, with a dry, harassing cough. The asthmatic attacks come
on generally towards evening, and last from one to three hours, causing great
distress. Hay fever is not a very common complaint, and only attacks those
persons who, from some peculiarity of constitution, are susceptible to the
causes producing it. It is supposed to be caused by the inhalation of the
pungent aroma of spring grass and hay ; but the inhalation of the powder of
ipecacuanha will also produce it in certain individuals. In the United States,
where the rose is largely cultivated, similar attacks sometimes occur; it is
then called rose fever or rose catarrh. The best treatment is change of air —
to the sea-side, if possible. During the attacks antispasmodics, such as sal
volatile, ether, or an emetic if the patient is able to bear it, inhalations of hot
steam medicated with creosote, carbolic acid, or turpentine, will be found
useful. When the attack passes off, the general health should be improved
by tonics, diet, etc.

TYPHOID FEVER. — Typhoid fever is generally preceded by several days of
languor, low spirits, and indisposition to exertion. There is also, usually,
some pain in the back and head, loss of appetite, and drowsiness, though not
rest, The disease shows itself by a chill. During the first week there is in-
creased heat of the surface, frequent pulse, furred tongue, restlessness and
sleeplessness, headache and pain in the back ; sometimes diarrhea and swell-
ing of the belly, and sometimes nausea and vomiting. The second week is
often distinguished by small, rose-colored spots on the belly, and a crop of
little watery pimples on the neck and chest, having the appearance of mi-
nute drops of sweat; the tongue is dry and black, or red and sore ; the teeth
are foul ; there may be delirium and dullness of hearing; and the symptoms
every way are more serious than during the first week. Occasionally the
bowels are at this period perforated or ate through by ulceration, and the
patient suddenly sinks. If the disease proceeds unfavorably into the third
week, there is low, muttering delirium, great exhaustion, sliding clown of
the patient toward the foot of the bed, twitching of the muscles, bleeding
from the bowels, and red or purple spots upon the skin. If, 011 the other
hand, the patient improves, the countenance brightens up, the pulse moder-
ates, the tongue cleans, and the discharges look healthy. Give the patient
good air, and frequent spongings with water, cold or tepid, as most agree-
able. Keep the bowels in order, and be more afraid of diarrhea than cost-
iveness. Diarrhea should be restrained by injection of cold water. For
costiveness, give mild injections, made slightly loosening by castor oil or
common molasses. To keep down the fever and produce perspiration, give
tincture of veratrum viride, ten drops every hour. If the bowels are swelled,
relieve them by hot fomentation of hops and vinegar. If the pain in the
hpad is very severe and constant, let the hair be cut short and the head
bathed frequently with cold water. Give light nourishment, such as milk

MEDICAL. 657

etc. ; and if the debility is great, broth will be needed. Cleanse the mouth
with very weak tea — old hyson. If the fever runs a low course, and the pa-
tient is very weak, quinine may be given from the beginning. Constant care
and good nursing are very important.

Typhus fever is distinguished from typhoid by there being no marked dis-
ease of the bowels in typhus. The patient must be 'placed in a large, well-
ventilated room, where drafts may be avoided ; he should have his bed so
situated that the light from a window will not fall upon his face, as this
is annoying; all curtains, carpets, and bed-hangings should be at once re-
moved; the bed should not be too soft, and a mackintosh or india-rubber
sheet should be placed under the patient. He should not be allowed to ex-
ert himself in any way, as it is absolutely necessary that he husband all his
strength. The greatest cleanliness must be observed, and all excreta removed
at once, and carbolic acid or chloride of lime should be mixed with them ; soiled
linen should be put into a tub containing some carbolic acid. Bed-sores are
very liable to form on the back, and so the nurse must always be on the look-
out and try to prevent them by smoothing the sheets, drying the patient, and
rubbing brandy and balsam of Peru over the part; better still to have a wa-
ter cushion or water bed. The skin may be sponged down with tepid water,
one part being sponged at a time, so as to prevent any undue chill of the
surface from exposure ; this relieves the patient and partly counteracts that
disagreeable smell which the skin gives off in typhus cases. None but the
nurse and doctor should see the patient; all noises must be stopped, and
perfect quiet enjoined ; at night there may be a small light in the room, but
so placed as not to disturb the patient. Milk must be the chief article of diet,
and is best given cold ; an egg or two may be beaten up in it, and three or t'oiir
pints of milk may be given in the twenty-four hours ; this must be done at
regular intervals of two hours, in equal quantities, special care being taken
that it is given at night and in the early morning, when prostration is great-
est. Beef-tea and broths, jellies, extract of beef, custards, etc., may be given
if the patient can take them and wants them. For drinks in the early stage,
lemonade, cold tea, or soda-water may be given, but do not let him have too
much effervescent drinks ; in bad cases the nurse will have plenty to do to
get the milk down. Stimulants are very useful, but the quantity must vary
with each case, and be left to the doctor's judgment. Brandy is the best
stimulant, and may be given with iced milk ; too much must not be given at
first, as it causes oppression and inability to take nutrient food; but after-
wards, in the stage of great prostration, its proper and careful administration
may save the patient's life.

YELLOW FEVER. — This disease is most prevalent in hot climates, and south-
ern cities of our country. It comes in the latter part of summer, and lasts
till frosty weather. The disease begins with a chill, generally not very se-
vere. Following the chill, there is moderate fever, and some heat of the
surface ; but this rarely rises to any great height, and only continues to the
second or third day, when, in fatal cases, it gives place to coldness of surface,
etc. In many cases there is sweating. The pulse is peculiar, not often over
a hundred, but feeling like a bubble under the finger, which breaks and van-
ishes before it can be fairly felt. The tongue is moist and white in the first
and -second days; but red, smooth, shining and dry as the disease advam •. s
toward the close, having a dry, black streak in Ihe middle. The most strik-
ing symptoms are nausea and vomiting, which, in fatal cases, is very per-
sistent ; and toward the last a yellowish or greenish matter is thrown up,
followed by a discharge of thin black fluid, which is called the black vomit.
The bowels are generally costive, with tenderness in the upper bowels or
stomach. There is generally severe headache, and a peculiar expression of
face, in which the lips smile, while the rest of the face is fixed and sad,
sometimes wild. The patient continues wakeful night and day. There are
discharges of blood, often from the nose, the gums, the ears, the stomach,
the bowels, and the urinary passages. First move the bowels with some

658 MEDICAL.

mild physic, such as sweet tincture of rhubarb, four ounces; bicarbonate of
soda, two drachms. Mix. Give a table-spoonful once in three hours until it
operates. During the chill, use all the usual means of warming the body — by
hot bottles, mustard foot-bath, warm drinks, draughts, etc. A warm poultice
on the stomach is useful — some would advise cupping. During the second,
or calm stage, give gentle stimulants, warm drinks, and rive-drop doses of
veratrum viride, also quinine. In the third stage, brandy, quinine, and all
stimulants freely. To quiet the vomiting, give of this preparation: creo-
sote, twenty drops; spirits of mindererus, six ounces; and alcohol enough
to dissolve the creosote. Dose — half an ounce, every two hours.

Temperance, cleanliness, and all good habits, do much to prevent this dis-
ease. A French physician asserts that liability to yellow fever is prevented
by drinking only boiled water. He believes that the fever is the exclusive
result of using corrupted water, and that, if one is attacked by it, he may be
cured in a few hours by drinking large quantities of boiled water. Many of
our best authorities believe that infusoria is the cause of the disease.

FOOD FOR BABIES. — Mix a babe's food milk with its due proportion of sugar,
and place the pitcher holding it in a deep plate — a soup-plate or pie-dish will
do— and fill the plate with cold water. Take a piece of thin muslin, large
enough to cover the whole pitcher and reach down all sides into the water.
Have no cover on the pitcher, wet the cloth and cover the pitcher with it ;
put its ends into the water, and set the wThole into a place where a draft of
air will pass over it. A mother tried the plan, and during an exceedingly
hot summer, through the most sultry days and nights of a long season, the
milk never turned at all. The rationale of the thing is easy. "The milk is
not confined in a close vessel, or in danger of being tainted by nearness to
other, perhaps not wholesome food ; the thin gauze protects it, yet leaves it
open ; the draft of air keeps the temperature down by the constant evapora-
tion, while the water is constantly sucked up by the cloth, acting like a wick
in a lamp, to supply the moisture.

HEADACHES. — Headaches are always symptoms of some derangement of the
system in some of its parts, and should not be neglected. In children, they
generally indicate the approach of some disease. In adults, they are occa-
sioned frequently by a bad circulation, impaired digestion, and by affections
of the nerves. For the first, active exercise and a slight physic are only nec-
essary; for the second, light diet, with exercise and a dose of some 'bitter
alkali after meals; and for the third, the same treatment as for neuralgia,
being careful about the diet. Sometimes a patient is subject to rheumatic
headache, wrhich may be treated with warm fomentations, stimulating lini-
ment, and a gentle physic. The patient should dress warmly, and avoid ex-
posure to cold and wet feet.

A doctor in Paris has published a newr remedy for headaches. He uses a
mixture of ice and salt; in proportion of one to one-half, as a cold mixture,
and this he applies by means of a little purse of silk gauze, with a rim of
gutta percha, to limited spots on the head when rheumatie headaches are
felt. It gives instantaneous relief. The skin is subjected to the process from
half a minute to one and a half minutes, and is rendered hard and white by
the application. — 2. Put a handful of salt into a quart of water, add one
ounce of spirits of hartshorn and half an ounce of camphorated spirits of
wine. Put them quickly into a bottle, and cork tightly to prevent the escape
of the spirit. Soak a piece of rag writh the mixture, and apply it to the head ;
wet the rag afresh as soon as it gets heated. — 3. It is stated that two tea-spoons
of finely-powdered charcoal, drank in half a tumbler of water, will, in less
than fifteen minutes, give relief to the sick headache when caused, as in most
cases it is, by superabundance of acid on the stomach. We have tried this
remedy time and again, and its efficacy in every instance has been signally
satisfactory.

PALPITATION OF HEART. — Palpitation and irregular action of the heart are
often experienced in persons between the ages of sixteen and twenty years;

MEDICAL. 659

they are, or have generally been, growing rapidly, are of delicate appearance,
and frequently are addicted to some vicious habits. In such persons the
blood is thin and poor, and the heart and nerves fail to perform their proper
function for want of support. Derangement of the stomach often gives rise
to these symptoms, and they may persist for a long period from this cause.
A lady who for years suffered from violent paroxysms of palpitation, which
many physicians attributed to organic disease of the heart, happened on one
occasion to take some medicine which induced vomiting, and this act was
followed by immediate recovery. Subsequently, whenever she had the symp-
toms of an approaching attack of palpitation, she resorted to an emetic, which
not only gave relief to the paroxysm, but finally relieved her altogether. In
another case, a patient entered a* hospital, suffering severely from violent ac-
tion of the heart ; he was bled and blistered and purged, without benefit ;
having taken a large dose of medicine, vomiting ensued, with immediate and
permanent relief.

Tea, and especially green tea, is very liable to disturb the heart's action
when used by susceptible persons. And there is no doubt thnt an immense
number of persons in every community suffer from minor forms of heart
derangement, due to the use of tea.

Tobacco, either smoked or chewed, invariably affects the heart's action, and
produces irregularity and palpitation.

JAUNDICE. — A disease characterized by yellowness of the skin and eyes and
urine, the discharges from the bowels being of a whitish or clay color. It is
caused by the excretion of bile being prevented and retained in the blood, or
reabsorbed and diffused through the system. It depends upon various and
different internal causes. Pregnant women frequently suffer from it. Any
kind of pressure upon the excretory ducts, such as by tumors, etc., or the ducts
being filled up with mucus, inspissated bile, or biliary calculus will occasion
it. It may also occur as a symptom of chronic or acute inflammation of the
liver. Fits of anger, fear or alarm have sometimes been directly followed by
an attack of jaundice. And, lastly, certain forms of it are produced occa-
sionally by long-continued hot weather. An attack of the jaundice is usu-
ally preceded by symptoms of a disordered state of the liver and digestive
organs, loss of appetite, irregular or constipated bowels, colic, nausea, head-
ache, languor, etc. Sooner or later the yellow color begins to appear, usually
first in the eye, then in the face, then on the chest, and finally covering the
whole body. Sometimes the yellowness is the first symptom ; and again, as
soon as the yellow stage is reached many of the preliminary symptoms di-
minish. The shades of yellowness are various — from a light yellow to a deep
orange hue, and, in some cases, of a greenish or even a blackish color. In
the latter cases it is known as "black jaundice." The greenish or darkish
varieties are considered most dangerous.

Some kinds of jaundice are absolutely irremediable, while others will pass
off without any treatment. If the patient be young, and the disease compli-
cated with no other malady, it is seldom dangerous; but in old people, where
it continues long, returns frequently, or is complicated with dropsy or other
diseases, the condition upon which it depends generally leads to a fatal re-
sult. In general, the obvious treatment is to promote secretion of the bile
and to favor its removal. In ordinary cases, a strong infusion of rhubarb
root taken freely, so as to keep up a laxative action, without active purging
or vomiting; a cool, light, and laxative diet (such as ripe fruits, mild vege-
tables, chicken and veal broth, new eggs, stewed prunes, and buttermilk) ;
free ventilation, and hot fomentations twice a clay, for half an hour, over
the liver, in case of torpor and obstruction ; or cold cloths, in case of exces-
sive production of bile, will usually effect a cure. Some prescribed an infu-
sion of thoroughwort, drank freely every day. Cold water should be the
only drink; no coffee, tea, etc. A'S much exercise should be taken as the
patient can stand ; and if there be any spasmodic pain in the right side, the
patient should sit frequently in a warm bath up to his shoulders. Any at-

660 MEDICAL.

tack of jaundice may turn out seriously, and therefore as soon as the symp-
toms develop themselves a physician should be sent for. Persons subject to
jaundice ought to take as much active exercise as possible, and should avoid
all exhausting food and stimulating drinks.

DIET IN I>ISK\SK AND HEALTH. — Of the grains for mushes, rye is most flesh-
making, oatmeal second, and Graham third. For laxativeness — rye first,
Graham second, oatmeal third. Graham builds up nerves, bones, and sin-
f\vs; dark gluten the same; light gluten is more fattening than the dark.

CHANGING CLOTHING. — People often take cold by removing heavy under-
clothing too early in the spring. This should never be done until weather is
settled. When about to make the change, take a cold hand-bath or sponge-
bath and rub briskly, in the morning, and there is no danger of taking cold.

CUTTING THE HAIR. — Many children and men take cold after having the
hair cut. This may be prevented by a quick dash of cold water on the head
immediately after cutting, and before going out, and a brisk rubbing after-
ward.

A SIMPLE REMEDY FOR CATARRH. — Place alum on the stove and let it rnelt
and burn until it becomes a dry powder. Then use it as snuff.

CHANGE OF CLIMATE. — A change of climate is nearly always beneficial to
health for a time, and sometimes effects a complete cure in disease. It is still
more likely to do good if a change of habits and diet goes with it.

CHILDREN'S BEDS. — No two children should sleep in the same bed. They
will have better health and thrive better to sleep by themselves.

MISCELLANEOUS.

FOR IVY POISON. — Apply sweet-oil.

RUST IN IRON. — Kerosene-oil will remove it.

To SCOUR TINS. — Use whiting moistened with kerosene.

MELTED SNOW — produces one-eighth of its bulk in water.

To REMOVE FINGER-RING. — Hold hand in very cold water.

SQUEAKING BOOTS. — Drive a peg into the middle of the sole.

WHEN TO PAINT. — Oil-paint lasts longer when put on in autumn.

MOROCCO LEATHER — may be restored with a varnish of white of an egg.

To DRIVE NAILS. — Nails dipped in soap will drive easily in hard wood.

LEAKY ROOFS. — A cement made of sand and white-lead paint will stop
leaks.

To KEEP OFF FLIES. — Paint walls or rub over picture frames with lau-
rel-oil.

DOOR-LATCHES AND LOCKS — will work easily and quietly if oiled occa-
sionally.

SEALING WAX — is made of two parts of beeswax and one of resin, melted
together.

To CLEAN ERMINE. — Rub with corn-meal, renewing the meal as it be-
comes soiled.

PAINT. — Newr woodwork requires one pound of paint to the square yard,
for three coats.

To CLEAN STEEL. — Unslaked lime cleans small articles of polished steel
— like buckles, etc.

To HARDEN WOOD. — Cut the wood in the shape desired, and boil eight
minutes in olive-oil.

To CLEAN RUSSIA IRON, mix blacking with kerosene, and it will look
nearly as well as new.

COAL FIRE. — If your coal fire is low, throw on a tablespoon of salt and it
will help it very much.

INK SPOTS ON BOOKS. — A solution of oxalic acid will remove them with-
out injuring the print.

LEAKS ABOUT CHIMNEYS — may be stopped by a cement made of coal-tar
and sand, neatly applied.

POSTAGE STAMPS — will stick, and not turn up at the corners, if the face
is wet after applying them.

IN BEATING EGGS. — Do not have one particle of the yolks with the whites, for
if so they will not froth nicely.

BERRY STAINS. — The fumes of a brimstone match will remove berry stains
from a book, paper or engraving.

MICE. — Pumpkin seeds are very attractive to mice, and traps baited with
them will soon destroy this little pest.

- DRY PAINT is removed by dipping a swab with a handle in a strong solu-
tion of oxalic aeitl. It softens it ;it oner.

To KEEP WALKS C'LFCAN. — Sprinkle with weak brine through a water-
sprinkler, or scatter salt along the walks.

To CLEAN BLACK KIDS. — Add a few drops of ink to a tea-spoon of salad-
oil; rub on with a feather, and dry in the sun.

SHINGLES. — Dip well-seasoned .shingles in lime, wash and dry before lay-*
ing, and they will last longer and never take on moss.

Mil )

662 MISCELLANEO US.

^ To CLEAN WELLS OF FOUL AIR. — Throw down a peek of unslaked lime.
The heat produced carries out the foul air with a rush.

WHEN A CHIMNEY TAKES FIRE — throw salt on the tire, and shut off the
draught as much as possible, and it will burn out slowly.

DISH-WATER AND SOAP-SUDS — poured about the roots of 'young fruit-trees,
currant and raspberry bushes, etc., facilitate their growth.

CHEAP PAINT FOR IRON FENCING. — Tar mixed w^ith yellow-ochre makes
•an excellent green paint for coarse woodwork or iron fencing.

DIRTY COAT-COLLARS. — Apply benzine, and, after an hour or more, when
the grease has become softened, rub it or remove with soap-suds.

To CLEAN KETTLES easily, pour a little hot water in them and put a cover
on ; the steam will soften the dirt so that it may be easily removed.

ONION ODORS. — When cooking onions, set a tin-cup of vinegar on the
stove and let it boil, and it is said you will smell no disagreeable odor.

To SOFTEN LEATHER. — The best oil for making boots and harness leather
soft and pliable, is castor-oil. It is also excellent for greasing vehicles.

COLOR OF PAINT FOR TOOLS. — Tools exposed to the sun should be painted
"with light-colored paints, as they reflect instead of absorbing the heat.

GLUE. — Powdered chalk added to glue strengthens it. Boil one pound
glue with two quarts skimmed milk, and it will resist the action of water.

To KEEP PEARLS BRILLIANT. — Keep in common, dry magnesia, instead of
the cotton wool used in jewel cases, and they will never lose their brilliancy.

To MAKE BOOTS AND SHOES DURABLE.— Apply to the soles four or five
successive coats of gum-copal varnish ; and, to the uppers, a mixture of
four parts of lard to one of rosin. Apply while warm.

To GET LIGHT IN A WELL OR CISTERN.— Reflect it in by a looking-glass.
Any steel or metal lost in a cistern may be drawn out by lowering a strong
magnet.

To CATCH WILD DUCKS OR GEESE ALIVE. — Soak wheat in strong alcohol,
and scatter where they are in the habit of feeding, and take them while
they are drunk.

To MAKE ARTIFICIAL BUTTER. — Render beef suet at a very low tempera-
ture, churn it in fresh buttermilk and yolks of eggs, and treat like but-
ter, when removed.

POUNDED GLASS — mixed with dry corn-meal, and placed within the reach
of rats, it is said, will banish them from the premises ; or sprinkle cayenne
pepper in their holes.

SPOTS ON VARNISHED FURNITURE are readily removed by rubbing them,
with essence of peppermint or spirits of camphor, and afterwards with " fur-
niture polish" or oil.

To KEEP SEEDS from the depredations of mice, mix some pieces of cam-
phor with them. Camphor placed in trunks or drawers will prevent mice
from doing them injury.

FURNITURE FILLING. — Mix two gallons plaster of paris, one pint flour,
one ounce each of pulverized pumice-stone and prepared chalk ; add one
half gallon boiled oil and one gill Japan drying.

To BLOW OUT A CANDLE. — If a candle is blown out by an upward instead
of a downward current of air, the wick will not smoulder down. Hold the
candle higher than the mouth in blowing it out.

TIME TO CUT TIMBER. — Hard wood for timber or fire-wood should be cut
in August, September or October. Hoop-poles should be cut before frost
comes; cut at other times, there is danger of worms.

A WET SILK HAT. — Shake off the water, rub the way the nap lies with
a clean linen cloth or silk handkerchief, and hang some distance from the
fire to dry; a few hours after, brush with a soft brush.

To MAKE OLD VARNISH DRY. — "Sticky" varnish may be dried by apply-
ing a coat of benzine, and, after two or three days, apply a coat of good
Varnish, and let dry thoroughly before using the furniture.

DISCOLORATIONS ON CUSTARD CUPS. — To take the brown discolcrations off oi

MISCELLANEOUS. 663

cups in which custards are baked : Rub with damp flannel dipped in best
•whiting. Scouring sand or sand soap will answer the purpose.

To PRESERVE STEEL PENS. — Steel pens are destroyed by corrosion from
acid in the ink. Put in the ink some nails or old steel pens, and the acid
will exhaust itself on them, and the pens in use will not corrode.

To KEEP RUSSIA IRON PIPE OH STOVES during the summer: Give them a
good coat of coal-oil all over, and put away in a dry place. In the fall
give it a fresh coat of oil or benzine, and rub it all oft' clean and dry.

BUCKEYE POLISH.— Take one ounce each shellac and coal-oil, half an
ounce each linseed oil and turpentine, bottle and keep well corked, shake
well before using and apply with a sponge. Good for marred furniture.

FOR POULTRY. — Fish are an excellent food for poultry; largely increas-
ing the production of eggs. Those who have tried the experiment have
discarded all the patent egg-producing foods in the market, and feed fish.

^WooD — may be fastened to stone with a cement made of four parts of
pitch, four parts of pounded brick-dust or chalk, and one part of beeswax.
Warm it before using, and apply a thin coating to the surfaces to be joined.

OUTSIDE GARMENTS. — Bonnets, cloaks, hats, shawls, scarfs, and the like,
will last clean and fresh much longer if the dust is carefully removed
from them by brushing and shaking after returning from a ride or walk.

NEW ROPE may be made pliable by boiling it in water for a couple of
hours. Its strength is not diminished, but its stiffness is gone. It must
hang in a warm room until thoroughly dried, and must not be allowed to
kink.

RAZOR STRAPS — are kept in order by applying a few drops of sweet-oil.
After using a strap, the razor takes a keen edge by passing it over the
palm of the warm hand; dipping it in warm water also makes it cut more
keenly.

MICA WINDOWS in stoves (often wrongly called "isinglass"), when
smoked, are readily cleaned by taking out and thoroughly washing with
vinegar a little diluted. If the black does not come off at once, let it soak
a little.

ARRANGE FLAT-IRONS on the stove in two rows, "heel and toe," or so
that when ready for a hot flat you can take the next one in order without
loss of time in trying or "sissing" them, being sure of getting the one that
has been heated the longest.

CHAPPED HANDS.— Grind one side of a pumice stone ; wet, and, with the
smooth side, rub the hands. If badly chapped, oil them at night, and dry
in by the fire; or, at night, wet the hands, and rub a little honey over
them, drying it in before the fire.

CHICKADEES IN WINTER.— A cup of pumpkin-seeds, set on the window-
sill, will attract chickadees, and they will become quite tame, and are very
amusing with their antics. They may be kept about the house from Decem-
ber to May by feeding and kind treatment.

SHELLAC VARNISH. — Put shellac in a bottle, pour 90 per cent, alcohol to
cover, cork tight and put in a warm room, shake occasionally, and if not all
dissolved in three or four days, add more alcohol. This is good to varnish
almost any thing, and will dry in half an hour.

FRICTION MATCHES — should never be left where the mice will ge ; them,
as they carry them to their nests, and sometimes ignite them. They are
poison to children, and are dangerous to women, who ignite them by step-
ping on them, and endangering their clothing from fire.

To PREVENT PUMPS FROM FREEZING. — Take out the lower valve in the
fall, and drive a tack under it, projecting in such a way that it can not
quite close. The water will then leak back into the well or cistern, while
the working qualities of the pump will not be damaged.

VALUABLE CEMENT.— Two parts, by weight, of common pitch and one
part gutta percha, melted together in an iron vessel, makes a cement that
holds together, with wonderful tenacity, wood, stone, ivory, leather, porce-
lain, silk, woolen or cotton. It is well adapted to aquariums.

664 MISCELLANEOUS.

CEMENT FOR RUBBER OR LEATHER. — Dissolve one ounce of gutta percha
in one-half pound chloroform. Clean the parts to be cemented ; cover each
with solution, and let them dry twenty or thirty minutes; warm each part
in the flame of the candle, and press very firmly together till dry.

INSURANCE. — Suppose your barn or house should take fire to-night and be
burned down, would you know, without investigating, that it was fully
insured and that the policy wras good and tight? Some insurance companies
have a keen scent for flaws in policies and often find them. Don't let them
ever find one in yours. Always insure in companies known to be sound.

To MAKE OLD 'PAINT DRY. — Old paint which is "sticky' may be made
hard and dry by applying a coat of benzine, then after a day or two, if the
coat of paint is good, go over it with a thin coat of laquer mixed with one
third of its bulk of boiled oil. If paint is thin apply a second coat in which
more laquer is used.

To RENOVATE HAT-BANDS WHEN STAINED BY SWEAT. — Dissolve one and a
lialf ounces white castile soap in four ounces alcohol and one ounct each of
sulphuric ether and aqua ammonia, apply with a sponge or toothbrush, rub
smartly, rinse out with clear rain-water. This is equally good to renovate
any cloth with fast color.

To THAW OUT A PUMP. — Pour hot water directly on the ice, through a
tin tube, lowering it as fast as the ice thaws. Ice niay be thawed in this
way at the rate of a foot a minute; while, by pouring hot water into the
pismp, the ice would hardly be affected, the hot water being lighter than
the cold, and rising to the top.

WATER-PROOF SHOES. — To make shoes water-proof and make them last a
long time, dissolve beeswax and add a little sweet-oil to thin it. Before the
shoes are worn, warm the soles and pour the melted wax on with a tea-
Bpoon; and then hold it close to the fire till it soaks into the leather; then
add more till the leather ceases to absorb it.

DIAMOND CEMENT. — Dissolve thirteen ounces of white glue in a tin dish
containing a pint and a half soft water (set in a kettle containing boiling
water); when the glue is dissolved, stir in three ounces of white lead, and
boil till well mixed; remove from fire, and, when cool, add half pint alco-
hol ; bottle immediately, and keep well corked.

A GOOD PASTE. — To one pint cold water add two heaping table-spoons
flour. Put the flour in a pan, add a little of the water, stirring until
smooth; then add the rest of the water, stir thoroughly, place on the
stove and stir constantly until it boils. After taking from the stove, add
one-fourth teaspoon ground cloves to keep it sweet.

PIECE-BAGS. — White cotton piece-bags hung in the linen closet are a great
convenience; have them made writh a string to draw from both sides;
mark in large letters in indelible ink, "Merino and Cloth," "Cotton and
Linen Sundries," "Dress Pieces," "Old Linen," "Worsted and Yarn,"
•' Old Silk," "Thread and Tape," "Old Gloves," etc.

To REMOVE WHITE SPOTS ON FURNITURE, caused by a hot iron or hot
water, or to restore blistered furniture. — Rub with a No. 1 sand-paper some-
what wTorn, or apply pulverized pumice stone mixed with a few drops of
linseed oil, then with a cotton cloth rub on some shellac varnish thinned
well with* turpentine. Or, rub with spirits of camphor.

WEIGHT OF GRAIN. — Wheat 60 pounds in all states except Connecticut,
where it is 56; corn 56, except in New York, where it is 58 ; oats 32; barley
43; buckwheat 46 to 50, but generally 48; clover seed 60, but 64 in Ohio and
New Jersey; timothy 44; flaxseed 56; potatoes 60; beans 60, but in Ohio
56, and New York 62; dried peaches 28 to 33; dried apples 22 to 28.

UNFERMENTED WINE FOR COMMUNION. — Weigh the grapes, pick from the
stems, put in a porcelain kettle, add very little water, and cook till stones
and pulp separate; press and strain through a thick cloth, return juice
to kettle, and add three pounds sugar to every ten pounds grapes; heat to
simmering, bottle hot, and seal. This makes one gallon, and is good.

MISCELLANEOUS. 665

To SOFTEN SPONGES. — A sponge when first purchased is frequently hard,
stiff and gritty. To soften it, and dislodge the particles of sea-sand from its
crevices, having first soaked and squeezed it through several cold waters, put
the sponge into a clean tin sauce-pan, set it over the fire, and hoil it a quar-
ter of an hour. Then take it out into a howl of cold water, and squeeze it
well. Wash out the sauce-pan, and return the sponge to it, filling up with
clean, cold water, and boil it another quarter of an hour. Repeat the pro-
cess, giving it three boils in fresh water, or more than three if you find it
still gritty. Take care not to let it boil too long, or it will become tender
and drop to pieces.

EXTRAS THROWN IN. — To purify a room of unpleasant odors, burn vinegar,
resin, or sugar ; to make chicken gravy richer, add eggs found in chicken, or,
if none, yolk of an egg; soak garden seeds in hot water a few seconds before
planting ; to prevent cholera in chickens, put assafoetida in water they drink,
and let them pick at coal ashes ; in using hard water for dish-water add a
little milk ; to clean paint, add to two quarts hot water, two table-spoons tur-
pentine and one of skimmed milk, and only soap enough to make suds, and
it will clean and give luster ; iron rust on marble can generally be removed
with lemon-juice ; a thin coat of varnish applied to straw-matting makes it
more durable and adds to its beauty.

BOLOGNA SAUSAGE. — Take equal portions of fresh pork, veal, and ham
or salt pork, chop them fine or grind, and mix together thoroughly ; to nine
pounds of the meat allow ten tea-spoons powdered sage, two each of cayenne
and black pepper, one grated nutmeg, one teaspoon cloves, one minced
onion, and sweet herbs to taste ; mix well and stuff into beef intestines.
(Wash the intestines thoroughly and cut them into lengths of two yards
each ; turn inside out, and again wash thoroughly in warm water, scraping
with a scraper made for this purpose ; throw into salt water to soak till used.
Great care will be necessary in cleaning cases to avoid tearing them.) Tie
up both ends of the bag tightly, prick in several places, and boil slowly
for an hour; then dry them in the sun, and hang them in a cool dry cellar,
after rubbing the outside of the skins with melted butter. These are eaten
without further cooking, and are very nice.

BLACK FOR WOOLENS. — One ounce vitriol, one ounce extract logwood to
two pounds goods ; color in iron. Dissolve the extract over night in warm
water; pulverize the vitriol, put it into boiling water sufficient to cover the
goods ; wash the goods well, rinse in warm water, then simmer a few min-
utes in vitriol water; take out, wash thoroughly in clear water, then dip in
boiling logwood dye till the color is good, stirring often and lifting up so it
will get the air; dry, then wash in a suds and rinse. In renovating black
alpaca that has become rusty, dissolve the logwood only, as nothing is needed
to set the color. Wash the goods well in suds, rinse, dip in U^yood dye, boil
a few minutes, stirring and lifting to air. When dry, wash again in suds and
rinse in water in which a little gum arabic has been dissolved, and press
smoothly on the wrong side while damp. Dyed in this way the color will
not rub off more than from new goods, and looks as good as new. When
extract of logwood is used, it is only needful to boil enough to dissolve be-
fore putting in the goods.

THE CISTERN. — An abundant supply of good water is a necessity for every
house, and capacious cisterns are a necessity. Two essential requisites are
good hydraulic lime and clean pure sand. The hydraulic cement becomes
in a few months as hard as sandstone, but the sand must never exceed two
parts to one of lime. The cheapest form of cistern is simply a hole dug in
the ground with sides sloping like those of a narrow bottomed tub. The
water lime mortar is applied directly to these sides, the shape of the sides
sustaining the mortar until it hardens. The breadth of such a cistern, if
large, makes it difficult to cover, but this may be done with a plank sup-
ported by strong scantling, over which should be placed earth to the depth
of the lowest frost. There must be a hole through the covering, left for

666 MISCELLANEOUS.

cleaning, which should be curbed, and may admit the pump if the locality
is right, or a pipe may go from cistern into cellar below the frost line,
and thence to the kitchen. The mortar on the walls should never be less
than an inch thick, and they should have at least two coats, and three are
better. As the mortar begins to dry in a very short time after mixing, it
is best to mix the lime and sand dry, and apply water to small quantities
at a time as needed. A more capacious cistern may be made at a greater
expense by clinging a hole with perpendicular walls, and laying walls of
brick in the form of the upper half of a barrel, on which to lay the mor-
tar. This form has a smaller top, and is much more easily covered than
the other. The wall should be laid as well as plastered with water-lime.
A filtering attachment is made by building a small receiving cistern beside
the larger one, with filtering apparatus between them, or a strong wall
may be built through the middle of the cistern, receiving the water in one
division and filtering it through into the other.

LIME-WATER AND ITS USES. — Place a piece of unslaked lime (size is imma-
terial, as the water will take up only a certain quantity) in a perfectly clean,
bottle, and fill with cold water; keep corked in a cellar or cool dark place;
it is ready for use in a few minutes, and the clear lime-water may be used
whenever it is needed. When the water is poured off, add more ; this may
be done three or four times, after wrhich some new lime must be used as
at first. A tea-spoon in a cup of milk is a remedy for children's summer
complaint ; also for acidity of the stomach ; when added to milk it has no
unpleasant taste. When put into milk that would otherwise curdle when
heated, it prevents its curlding, so that it can then be used for puddings
and pies. A small quantity of it will prevent the " turning" of cream and
milk. It also sweetens and purifies bottles which have contained milk.
Some add a cupful to a sponge of bread to prevent it from souring.

THE LIGHTNING ROD. — When properly put up, the lightning rod is a per-
fect protection; but, when not scientifically constructed, is only a source
of danger. The following are essentials : 1. It must extend several feet into
the ground so as always to be in contact with moist earth, or into a never-failing
supply of water ; 2. It must be sharp at the top, and, if there are several
points, all the better ; 3. It must be half as high above the top of the build-
ing as the distance horizontally to the most remote part of the roof of the
building; 4. It should be large enough to convey off every discharge with-
out being melted or broken ; 5. The best material is iron with copper
below the surface of the ground, as iron rusts away rapidly in the moist
earth. Copper is the best conductor, but costs more, and is not as stiff to
withstand the wind. One-half to five-eighths of an inch in diameter is large
enough. Bright points are not essential, and glass insulators are of no use
whatever, as wrhen wret they are good conductors, and, even if they were
not, a small charge even would leap across the short distance from the rod
to the iron staple. The best way to fasten the joints, is to weld them,
which any blacksmith can do, passing the rod through opposite doors of
his shop, afterwards dragging it home. If the building is so high that it
can not be readily put up in one piece, the best joint is made by screwing
the two ends firmly into one nut. The points are easily made by welding
several smaller wires to the large one, and filing them sharp. A rod will
protect a space the distance of which is four times the height of the rod.
The cheapest and best support is wood. The only point to be considered is
to secure the rod firmly. The round rods are the best. If there are iron
water-pipes or steam-pipes in the building, they should all be connected
with the lightning rod, or directly with the moist earth, eight or ten feet
below the surface.

CANARY BIRDS. — Do not keep in a room that is being painted or has odor
of new paint. Do not hang over a stove or grate which contains fire. Do
not set the cage in a window, and shut it down upon it; the draft is injuri-
ous. Do not wash cage bottom, but scrape clean with a knife, and then put

MISCELLANEOUS. 667

on some fresh gravel; the moisture breeds red mites, and is injurious to the
bird. Do not keep the birds you intend to breed in the spring together
during the winter. Do not keep single birds in a room where others are
breeding, or males and females in mating season in the same room in sepa-
rate cages, as it is likely to cause mating fever. Feed canary on rape seed,
but no hemp. For diarrhoea put a rusty piece of iron in dish water, changing
water not oftener than twice a week, and bread boiled in milk as for asthma;
boil well in this case, so that when cold it will cut like cheese; give freely
with plenty of vegetables.

Moulting is not a disease, yet during this season all birds are more or less
sick, and some suffer severely. They require plenty of nourishing food.
Worms, insects, and fruits to those which eat them ; and to those which
live upon dry seeds, bread dipped in milk, fruit and vegetables.

The German metallic-enameled cages are the best — white and green (a
combination of) or a light chocolate are the best colors ; they are not painted
as are the cages made here in America, but the color is burnt into the wires.
Avoid wooden or brass cages, also conical " fountains " for food and drink ;
for the latter, square or round cups of china or glass are the best. The
perches should be plain, round, unvarnished sticks, and no two of the same
size. Clean the cage thoroughly every morning. Prepare fresh, clean bath-
ing and drinking water, and if sand is used on the bottom of cage, clean it
(the sand) by boiling in water. Scrape the perches well, and twice a week
plunge them in boiling water to kill any red mites that may have lodged
there. Give plenty of seed, also green parts of many plants, such as poppy,
rape, hemp, etc. ; also the seeds of weeds like the chickweed, plantain, etc.,
and the fresh, tender leaves of beets, cabbage and lettuce. Avoid fruits con-
taining a large percentage of acid, but give occasionally a hard-boiled egg.
Never give them sugar, but all the red pepper they will eat. It is the best
thing for them. And if your bird feels hoarse at any time, put a piece of fat
salt pork in the cage and see how the little fellow will enjoy it. Give him
flax-seed once in a while, and if he appears dumpy occasionally give him a
diet of bread and water, with red pepper sprinkled in.

For lice, cleanliness is the best preventive, but not always sure. For cure
you have simply to cover your cage at night with a white cloth, rise early in
the morning, remove the cloth anVi dip in scalding hot water.

BED-BUGS. — To banish bed-bugs after they have got into the walls and
ceilings of a house, close all doors and windows and burn brimstone, by
throwing it upon red hot coals in an iron kettle set in the middle of the
room. Or heat a piece of iron red hot, place in a kettle, throw in the
brimstone, and leave room closed for twenty-four hours. It is death to
the vermin.

To CURE A BURN. — Wet a cloth and sprinkle it with carbonate of soda
(common cooking soda) and bind it on the burn. It quickly stops the pain,
and is a harmless and thorough remedy. If no cloth is at hand, wet the
part burned and sprinkle dry soda on it,

USE OF BORAX. — Borax water will instantly remove all soils and stains
from the hands, and heal all scratches and chafes. To make it, put crude
borax into a large bottle and fill with water. When the borax is dissolved
add more to the water, until at last the water can absorb no more, and u
residuum remains at the bottom of the bottle. To the water in which the
hands are to be washed pour from this bottle enough to make it very
soft. It is very cleansing and health}*. By its use the hands will be kept
in excellent condition — soft, smooth and white.

USES OF CHARCOAL. — Charcoal laid flat while cold on a burn, cause the
pain to abate immediately ; by leaving it on for an hour the burn seems
almost healed when the wound is superficial. Tainted meat surrounded
with it, is sweetened. Strewn over heaps of decomposed pelts, or over dead
animals, charcoal prevents any unpleasant odor. Foul water is purified
by it, It is a great disinfectant, and sweetens offensive air if placed in
shallow trays around apartments. It is so very porous that it absorbs and

668 MISCELLANEOUS.

condenses gasses rapidly. One cubic inch of fresh charcoal will absorb one
hundred inches of gaseous ammonia. Charcoal forms an excellent poultice
for malignant wounds and sores. In cases of what. is called proud flesh
it is invaluable. It gives no disagreeable odor, corrodes no metal, hurts no
texture, injures no color, is a simple and safe sweetener and disinfectant.
A teaspoouful of charcoal, in half a glass of water, often relieves a sick
headache. It absorbs the gases and relieves the distended stomach press-
ing against the nerves, which extend from the stomach to the head. It
often relieves constipation, pain or heart disease.

LIME IN CANS. — Lime ground and pulverized for white-washing pur-
poses is pat in cans and sold by druggists. It is convenient in form and
excellent.

To CLEAN A BROWN POKCELAIN KETTLE, boil peeled potatoes in it. The
porcelain will be rendered nearly as white as when new.

To MAKE SHOES DURABLE. — A coat of gum copal varnish applied to the
soles of boots and shoes, and repeated as it dries until the pores are filled
and the surface shines like polished mahogony, will make the soles water-
proof, and make them last three times as long.

EBONIZING WOOD. — Wash any close-grained wood with a strong boiling
decoction of logwood two or three times, allowing the wood to dry between
the applications. Then wash with a solution, of acetrate of iron (made by
dissolving iron tilings in strong vinegar).

To REMOVE RUST FROM A STOVEPIPE. — Rub with linseed oil (a little goes
a great way); build a slow fire till it is dry. Oil in the Spring to prevent
it from rusting.

To CURE A KICKING Cow. — Take a strap an inch wide and buckle tight
around each hind leg, just above the hock,' tight enough to slightly compress
the ham-string. Then she can not kick. In fly time take in the tail with the
leg and you will not swear.

HANDLES. — Knife and fork handles that have become loosened maybe fast-
ened by taking a piece of quill, putting it into the handle^ and pushing the
knife or fork in firmly, after first heating it.

How TO DETECT POISON IVY. — The poison ivy and the innocuous kind differ
in one particular which is too easy of remembrance to be overlooked by any
one who is interested enough in the brilliant-hued leaves of autumn to care
for gathering them ; the leaves of the former grow in clusters of threes, and
those of the latter in fives. As somebody has suggested in a juvenile story
book, every child should be taught to associate the five leaves in a cluster
with the fingers on the human hand, and given to understand that when
these numbers agree they can be brought into contact with perfect safety. _ It
may spare our readers no little suffering to bear this point in mind during
their October rambles in the fields.

To CURE WORMS IN HORSES..— Put a handful of sifted wrood ashes in a quart
bottle, and fill the bottle with cider vinegar. It will foam like soda water. It
should be given to the horse the moment it foams. Two bottles will cure the
worst case of worms. Forty years' experience attests the efficiency of this.
Never known to fail.

HARMONIOUS COLOR CONTRASTS. — The following list of harmonizing colors

brown, chocolate with light blue, deep red with gray, maroon with warm-
green, deep blue with pink, chocolate with pea-green, maroon with deep blue,
claret with buff, black with warm-green.

BRANCHES of the elder-bush hung in the dining-room of a house, will clear
the room of flies. There is an odor which the insects detest.

To CLEAN LOOKING-GLASSES. — Keep for this purpose a piece of sponge, a
cloth, and a silk handkerchief, all entirely free from dirt, as the least grit will
scratch the fine surface of the glass. First sponge it with a little spirits of

MISCELLANEOUS. 669

wine, gin-and- water, so as to clean off all spots ; then dust over it powder
blue, tied in muslin, rub it lightly and quickly off with the cloth, and
finish by rubbing it with the silk handkerchief. Be careful not to rub the
edges of the frame.

AN EASY WAY TO CLEAN SILVER ARTICLES. — Set fire to some wheat-straw,
collect the ashes, and, after powdering it, sift it through muslin. Polish
the silver plate with a little of it applied to some soft leather.

FRECKLE CURE. — Take 2 oz. lemon juice, or half a dram of powdered borax,
and one dram of sugar; mix together, and let them stand in a glass bottle for
a few days, then rub on the face occasionally.

YANKEE SHAVING SOAP.— Take 3 Ibs. white bar soap; 1 Ib. Castile soap;

1 quart rain water; }/2 qt. beef's gall ; 1 gill spirits of turpentine. Cut the soap
into thin slices, and boil five minutes after the soap is dissolved, stir while
boiling ; scent with oil of rose or almonds. If wished to color it, use % oz.
vermilion.

BLOOM OF YOUTH. — Boil 1 ounce of Brazil wood in 3 pints of water for 15
minutes ; strain. Add % oz. isinglass }4 oz. cochineal, 1 oz. alum, }£ oz.
borax. Dissolve by heat, and strain.

COLOGNE WATER. — Oils of rosemary and lemon, of each % oz.; oils of ber-
gamot and lavender, each % oz.; oil cinnamon, 8 drops ; oils of cloves and
rose, each 15 drops; best deodorized alcohol, 2 qts.; shake two or three times
per day for a week.

To CLEAN OLD MARBLE. — Take a bullock's gall, 1 gill soap lees, half a gill
of turpentine ; make into a paste with pipeclay, apply it to the marble ; let
it dry a day or two, and then rub it off, and it will appear equal to new ; if
very dirty, repeat the application.

To EXTRACT OIL FROM MARBLE OR STONE. — Soft soap, 1 part ; fullers'-earth,

2 parts ; potash, 1 part ; boiling water to mix. Lay it on the spots of grease,
and let it remain for a few hours.

THE BEST RAT TRAP. — Rats are very sharp to spy out traps. Any trap that
has caught one without being deodorized is not likely to catch another, and
old ones are hard to catch by any sort of trap. The best method, however,
is to fill a common wash boiler one-third full of water, and sprinkle over the
surface a few handfuls of oats. These will float on the surface and look
like a tempting feast, but the rat that ventures in is drowned. By placing a
block of wood in the center large enough to float.one rat, its cries will often
call more in. This trap will prove effective when others fail.

To RENEW STAINED FLOORS — that have grown a little dull, rub thoroughly
with beeswax and turpentine. Repeat this whenever they need it.

To CLEAN VARNISHED FURNITURE, there is nothing so good as a woolen rag
dampened in spirits of turpentine. This takes all the dust and cloud from
carvings and panels. When they have been thoroughly cleaned with the
turpentine, go over the surface again with a bit of flannel dipped in linseed
oil, rubbing it well into the wood.

Cows AND TUBNIPS. — To prevent the odor and flavor of turnips from ap-
pearing in the milk, feed while milking, and the flavor will have disappeared
before the next milking. With this precaution, feeding turnips will increase
the flow without injuring the quality or flavor of milk.

CARE OF A CARRIAGE. — A carriage should be kept in a dry coach-house, with
a moderate amount of light, otherwise the colors will be destroyed. There
should be no communication between the stables and the coach-house.
The manure heap or pit should also be kept as far away as possible. Am-
monia cracks varnish and fades the colors both of painting and lining. In
washing a carriage, keep out of the sun and use plenty of water which
apply with a large, soft sponge. This, when saturated, squeeze over the
panels, and by the flow down of the water the dirt will soften and harm-
lessly run off, then finish with a soft chamois leather and old silk hand-
kerchief. Never use a brush, which, in conjunction with the grit from the

670

MISCELLANEO US.

road, acts like sand-paper on the varnish, scratching it, and of course
effectually removing all gloss. Never allow water to dry itself on the car-
riage as it invariably leaves stains.

THE FAMILY Cow. — The best cows are usually the thinnest ones and the
largest eaters. The warmer the stable is kept the less food will she require.
Linseed oil-cake meal gives a greasy, unpleasant flavor, and light color to
butter. Winter and Spring butter is often injured in flavor by allowing
cows to eat the litter from horse stables.

To FRESHEN OLD HICKORY NUTS FOR CAKE MAKING. — Put large ones in
boiling water for half an hour and small ones for a quarter hour, crack,
pick out meats being careful not to mix in any pieces of shell or the film
that divides the two halves, If the meats seem damp, place for a few
moments in the oven to dry out. Now place in a sieve and rub gently to
remove all the dark portions that adhere to the meats, and they are ready
to be chopped for the cake. Chop very 'fine for icings, but only moder-
ately fine for cake.

To ASCERTAIN AMOUNT OF
GAS USED. — Read from left-
hand dial, always taking; the /.Q /, /\1:\ fa / \8;
figures which the index hands
have passed, viz.: By these
dials, register 436 adding two
ciphers for the hundredths,
making 43,600 feet registered.
To ascertain the amount of 100,000 10,000 1,000
gas used in a given time, deduct the previous register from the present, via:

Previous register as indicated by the light pointers, . 17,300

Feet indicated,

26,300

HYDROPHOBIA AND ITS SYMPTOMS. — The following valuable hints regarding
the symptoms of that terrible disease, hydrophobia, are from a lecture de-
livered in St. Paul, by the Rev. E. C. Mitchell, of that city :

" The period of actual danger begins before it is generally suspected.
Hydrophobia is contagious, but it is communicated by actual contact
only. The saliva of the rabid animal must enter the absorbents of the
body of the victim. Any living being which has the hydrophobia can
communicate it to others. Carnivorous animals are most liable to hydro-
phobia. Herbivorous animals are less dangerous, because they do not' gen-
erally attack with their teeth. We will consider the disease as it develops
in the dog. The dog does not at once become furious. The disease is grad-
ual. At first the dog feels uneasy and likes to be petted. It is an im-
portant point that, from the very beginning of the disease, the saliva of
the animal is a deadly poison. His caresses are as dangerous as his bite.
If the saliva of the animal comes in contact with any broken place on the
skin, death may result to the victim. Symptoms of hydrophobia: 1. In
the outward appearance : the dog becomes sad. dull and retired. He crawls
into a corner, or hides. He is uneasy. He arouses with a start, changes
position, and lies down, but he can not rest. He is agitated, yet sad.
There is a marked change in his disposition. He is already dangerous,
but he is not disposed to bite. His uneasiness increases. He scratches
his bed, turns it over, smells about the room, under the doors, etc., as
though looking for something. He is a victim of hallucination. He snaps
at imaginary things in the air. As he grows worse, he runs furiously
against a wall, or fence, and howls. He is not yet quarrelsome toward

MISCELLANEOUS. 671

the family. A. familiar voice will often restore him to his senses. He is
still affectionate. Th^ more he suffers, the more he seeks relief in his
master's caresses. The family, thinking the poor dog is sick, caress him.
But this saliva is now fatal to human life if it enters the absorbents. Only
in the last stages of the disease does the dog become furious and aggress-
ive. 2. Symptoms affecting the digestive organs : Mad dogs do not always
avoid water; many will drink water eagerly. In late stages of the disease
a contraction of the throat renders them unable to drink. Even then they
will often try to drink. Some rabid dogs lose their appetite, but others
eat as usual or even more than usual. Many rabid dogs will tear and
swallow every thing they can get into their mouths. We ought to suspect a
dog that persistently bites at and swallows things unfit for food ; except in
case of pups, which playfully bite every thing. It is supposed that mad
dogs always 'froth at the mouth.' This is a mistake. They ' froth ' during
the paroxysms only. But they are equally dangerous at other times.
Sometimes the lower jaw is paralyzed and hangs open ; the mouth
becomes dry, dark red, and covered with brown spots ; the eyes are
dull and gloomy ; the dog can not bite, but his saliva may fall upon
persons. The master may think the dog has a bone in his throat and
'may try to extricate it. But this is highly dangerous. The dog often vom-
its blood from wounds in the stomach, made by swallowing various sharp
articles. The master may incautiously try to help the dog, and may be bit-
ten, or may come in contact with the dog's saliva, which may enter some cut
or scratch on the hand. 3. Symptoms in the voice: The bark of a mad-dog
is peculiar. The voice is generally weaker than usual, and hoarse and sad.
The dog does not fully close his jaws after each bark. In 'dumb madness,'
the dog loses his voice. 4. Symptoms as' to nervous sensibility : A mad-dog
is much less sensitive to pain, often even indifferent to severe burning or
cutting. We ought to suspect every dog that is unnaturally insensible to
pain, especially if he bites himself severely. A mad-dog, however quiet, will
suddenly grow fierce when he sees another dog. The rabid animal is reck-
lessly brave. Chain a suspected dog and show him another dog; if he be-
comes furious, kill him. Mad-dogs often run away from home, at a late stage
of the disease, and go to some lonely place, to die. But if chased they will
return home. Then there is great danger that the unsuspecting family will,
from sympathy, receive their lost dog with open arms, to learn, too late, that
he is rabid. Suspect every such dog, and close the doors against him ; and,
if possible, shoot him. It is important to discover hydrophobia during it*
early stages, before it is too late. Watch the habits of animals, especially
dogs, and chain them securely when showing unusual symptoms.

"Symptoms of confirmed rabies, or madness; The eyes have a sad, dull,
yet fierce expression. Periods of excitement and of stupor alternate. Par-
oxysms generally follow some exciting cause. Every healthy dog has an in-
stinctive dread of a rabid dog. Powerful and fierce dogs will flee from very
small rabid dogs ; they seem to instinctively know their danger. This is a
good test of a dog's condition. Bring other dogs into his presence, and if
they all avoid him his case is very suspicious. After the disease has become
confirmed, the dog runs along at first, in a natural gait, attacking every thing
he meets, especially dogs. But he becomes exhausted, and runs slowly, and
staggers. His head and tail hang down. This is the generally recognized
condition of mad-dogs, but it is only the last stage. The dog falls, and appa-
rently sleeps. But after rest, if aroused, he will run again, and will attack.
But if not disturbed he will die from paralysis and asphyxia.

"The cat sometimes has hydrophobia; and then .she is a perfect fury.
Her feline nature shows itself: She is so quick she is very dangerous. Her
eyes are wild ; her hair stands up, and her jaws are open. In later stages she
will crawl under something and die. Whenever a cat grows restless, without
apparent cause, or is sad and stupid, biting at her bed, and at other things^
it is time to put her out of the way.

672 MISCELLANEOUS.

" Animals do not go mad any more in Summer than in Winter. There are
as many mad animals in cold countries as in warm countries. Muzzling
dogs in Summer is unnecessary ; in fact it is a damage to them, by prevent-
ing free perspiration through the tongue.

" In human beings less than half of those who are bitten by mad-dogs ever
have hydrophobia. But very few, if any, in whom the disease is actually
developed ever recover. In most cases the disease is manifested within two
months after the bite, and nearly all the cases have come within three
months, but there are a few cases recorded which developed much longer
after the bite. The disease, when developed, generally lasts from one to fouf
days. Bites on the unprotected parts of the body are naturally more dan-
gerous, as, on the covered parts, the clothing may absorb the saliva of the
rabid animal."

To MAKE HENS LAY IN WINTER. — Keep them warm; keep corn con-
stantly by them, but do not feed it to them. Feed them with meat scraps
when lard or tallow has been tried, or fresh meat. Some chop green pep-
pers finely, or mix cayenne pepper with corn-meal, to feed them. Let
them have a frequent taste of green food, a little gravel and lime, or clam-
shells.

To REMOVE OIL MARKS from wall paper where inconsiderate people rest
their heads. Take pipe-clay or fuller's earth, and make into a paste, about
as thick as ice-cream, with cold water ; lay it on the stain gently without
rubbing it in; leave it on all night. It will be dry by morning, when it
can be brushed off, and unless an old stain, the grease spot will have dis-
appeared. If old, renew the application.

CONTENTS OF CISTERN. — The following gives the contents of a cistern for
each foot in depth. If the diameter at top and bottom differ, strike the
average and use that as the basis of the estimate:

5 feet diameter 4.66 barrels.

6 " " 6.71

7 " " 9.13

8 feet diameter 11.93 barrels.

9 " " 15.10 'k
10 - "• " 18.«5

STOVE POLISH. — Add to one pint benzine, one ounce pulverized resin;
when dissolved, mix any good -and finely ground black lead, using the above
just the same as you would water for mixing stove polish. Apply with a
small paint brush, and rub it smooth, as it dries rapidly ; when dry, polish
with a soft stove brush ; very little rubbing is required. For sheet-iron
use the benzine and resin alone, apply with soft rags, and rub rapidly until
dry and shining.

To KEEP SILK. — Silk goods should not be folded in white paper, as the
chloride of lime used in bleaching the paper will impair the color of the
silk. Brown or blue paper is better; yellow India paper is better still.
Silk intended for dress should not be kept in the house long, as lying
in folds causes it to crack or split, particularly if thickened with gum.
White satin dresses should be pinned up in blue paper, with coarse brown
paper on the outside, sewed together on the edge.

To KEEP PAINT-BRUSHES. — Turn a new brush bristles up, open, pour in a
spoonful of good varnish, and keep in that position until dry, and the bris-
tles will never " shed " in painting. The varnish also keeps it from shrinking
and falling to pieces. As soon as a job is finished, wipe brush clean, wrap
in piece of paper, and hang it in a small deep vessel containing oil, letting
the brush descend into the oil up to the wrapping cord. This will keep
painting and varnish brushes clean and ready for use.

STAMMERING. — If not caused by malformation of organs, reading aloud,
with the teeth closed, for at least two hours a day for three or four months
will cure stammering.

NOTE.— The compilers take pleasure in acknowledging their indebtedness for many
valuable points embodied in this book, to " Care of the Sick ; " " Accidents and Emer-
gencies; " " Health Hints," published by Cowan & Co., New York; " In the Kitchen,"
oy Mrs. Elizabeth S. Miller, and man.y other excellent works.

--v -.

INDEX TO COOKERY RECIPES.

IT will help those who consult this book to remember that the recipes ot
each department in Cookery, as well as the departments themselves, are
arranged in the simple order of the alphabet, so far as has been possible, and
that the "running head" at the top of each page shows, in a general way,
the subject treated. The "Table of Contents" (page 4) gives the pages of
the various departments. The following is a full alphabetical index of the
recipes and subjects treated. All recipes for Cookery appear in the main
index ; those relating to housekeeping and household matters generally will
be found under the Supplementary Index:

Page

ALMONDS .160

Shelled 160-408

To blanch 80

To powder 114

To select 160

Ambrosia 161

APPLES.

Baked 161

Baked, Sweet 161

Baked, Sour 161

Black caps 162

Compote 161

Croutes 409

Pried 162

Iced 162

Sauce 161, 252

Snow 107

Sauce, dried 252

Sauce, cider 252

When in season 427

Artichokes, season for 427

ASPARAGUS 324

Ambushed 324

Fried 325

With Eggs 325

To gather 321

When in season ,..427

Bass, when in season 427

Baking Powder 33

BANANAS.

Fried 162

When in season 427

BEANS.

Butter 326

Dry Lima 327

String 327

String, canned 126

With Pork 327

When in season 427

REEF 409

A la mode 1%

Corned, boiled 195

Croquettes 412

Dressing 279

Page
BEEF.

Omelet 412

Potted 411

Ragout of 197

Boast, with Pudding.. ..197

Roast ,..197

Stewed 198

When in season 427

BEEFSTEAK.

Broiled 194

Fried 194

Stuffed 414

Toast -408

With onions .195

BEEF TONGUE.

Boiled 196

Spiced 198

BEETS .325

Baked 326

Greens 326

Pickled 326

Roasted 326

When in season 427

BERRIES.

Canned 122

Plain canned... 122

BILLS OF FARE.

Christmas dinner 403

Fruits in 380

For Spring 384-390

For Summer 391-396

For Fall 397-402

For Winter 384-403

How to use 379

New Year's Dinner 380

New Year's Lunch for

callers 404

Refreshments for twen-
ty 404

Refreshments for one
hundred and seventy.

five 404

Thanksgiving Dinner. ..401

Page
BIRDS.

Fire for 167

How to pluck 167

Time to roast 168

To broil .167

To lard..., 168

To roast 168

To stuff 168

Wild flavor of 168

BISCUIT.

Hard tea.. 37

High 37

Maple 37

South Carolina 38

Soda 32

Soda 38

Spoon 38

Stale 33

To bake 31

To glaze 31

To knead ~ S2

To make 31

BLANC' MANGE 107

Green 108

Pink 188

Yellow. 1§8

Chocolate- 108

Raspberry .108

BLACKBERRIES.

Dried. 253

When in season .427

Blue Fish, season for... 427

Boiled Dinner .325

Bonny Clabber 412

BREAD CRUMBS 407

For pastry ...408

Brant, season for .427

Bream, season for 427

Broccoli, season for 427

Buckwheat, season for.. ..427

BREAD 7-32

Brown 27

Brown, Boston 2ft

Brown, Eastern ^. 27

(673)

674

INDEX TO COOKERY RECIPES.

Page
BREAD.

Brown, Horsford 27

Butter m ilk.. 18

Corn 10

Corn 28

Corn. Boston 27

Corn, flre for 16

Corn, Mrs. B's 28

Corn, boiled 28

Corn, plain 29

Corn, steamed 29

Corn, to cut 16

Cold weather 12

Dough in winter 13

French loaves 11

Flour for 8

Forefather's 28

Graham 29

Graham 30

Graham, fire for 16

Good 18

Graham, quick 30

Hop-yeast 19

Hot weather 11

In summer 24

In winter 24

Making 10

Oven for 12

Rye 30

Rye 31

Rye and Indian 30

Pan 10

Baking pan 10

Poor man's 20

Potato sponge 19

Potato 20

Ready for oven 12

Raised once 21

Raised twice 23

Raised three times 23

Salt Rising 25

Sour 12

To bake.: 12

To cool 19

To knead 11

.Tomix 10

'To salt 12 |

When too hard 13 I

When done 13 j

With mush 27 j

Buns 34

BUTTER.

Apple 250

Caper 133

Drawn 133

Egg 250

Lemon ..-. 250

Pie Plant 251

Pumpkin 250

Scotch 114

For decorating, 348

CABBAGE.

Boiled 325

Creamed 331

Delicate 331

Fried 331

Heidelberg 330

Southern 332

Stuffed 332

Season for 427

Page
CAKE.

Almond 66

Angel's Food 65

Black 66

Black 67

Breakfast 34

Bread 67

Bride's 67

Buford 66

Butter for t>0

Caramel 69

Cinnamon 34

Cincinnati 09

Citron for 62

Chocolate 69

Choice Fig 73

Cocoa-nut 66

Cocoa-nut 69

Coffee 68

Corn Starch 68

Corn Meal 408

Currants for fruit 62

Delicate 69

Design for 359-361

Desert cake 360

Design for top 361

Design for side -....361

Eggless 70

Eggs for 59

Election, Old Hartford. 70

Everlasting 70

Fruit 71

Fruit 72

Fruit, Apple.. 70

Fruit, excellent 72

Fruit, loaf 71

Fruit, Poor Man's., 72

Fruit, pan for 64

Fruit, Scotch 72

Groom's 73

Hard money 73

Hickory 73

Hickory nut • 66

Hickory nut 74

How to beat 60

How to mix 60

Imperial 74

Lady's 74

Lady's Yellow 74

Lemon 74

Loaf, Aunt Kettle's 75

Loaf, French 75

Loaf, old fashioned 75

Making 59-61

Marble 75

Marbled Chocolate 76

Milk for 60

Molasses 101

One egg 76

Orange 76

Oven for 63

Pans for '.. 63

Paper cap for 63

Phil Sheridan 78

Pound, Citron 76

Pound, Pyramid 76

Pound, White 11

Rice 77

Snow 78

Sponge 77

Sponge, Mrs. J's 78

Page

CAKE.

Spice 78

Temperance 61

Tea 39

Ten-minute 79

Thanksgiving 72

Tilden „ 79

Time to bake 63

Tin-wedding 79

To beat eggs for 60

To color 93

To ice 349-350

To mix fruit 61

To test 64

To test oven 64

Watermelon 79

Wedding 79

Where to keep 65

When rough 91

White.. 79

White perfection 80

Whipped Cream 68

CAKES, LAYER.

Almond 80

Almond Cream 81

Caramel 83

Chocolate 84

Chocolate, delicious 84

Cocoa-nut 83

Cup 84

Design for top 353

Design for Dessert 353

Dominoes 84

Fig 85

French Cream 82

Golden Cream 82

Hard Times 85

Hickory-nut 86

Ice Cream 83

Kelley IsUind 86

Lemon 87

Metropolitan 88

Minnehaha 87

Neapolitan 88

Orange 88

Orange 89

Peach. 89

Ribbon 89

Rolled Jelly 86

Snow favorite 89

Sponge, velvet 90

Thanksgiving 89

To bake 80

To build 80

To cut 80

To ornament 308

Vanity 90

White Mountain. 90

CAKES.

Ada's Sugar 97

Breakfast and Tea 31-33

English Banbury 375

Ginger 100

Ginger-drop :...101

Hickory-nut 117

CANDY.

Any flavor 115

Hoarhound 117

Ice Cream 116

Lemon 117

Molasses 118

INDEX TO COOKERY RECIPES.

675

Page

CANDY.

. Syrup for 113

Stick 113

CANS.

Glass 119

Glass, to prepare 120

How to fill. 120

Putty for 119

Rubber rings for. 121

Self-Sealers 121

Stoneware 119

To clean 119

To seal 119

CANNING.

Fruit for 119

For pies 120

How done 120

Sugar for 120

CARAMELS 115

Chocolate 116

Cocoa-nut 116

CARROTS.

When in season 427

Stewed 327

CATSUPS 128

Cucumber. 129

Currant 129

Fruit for 128

Gooseberry 129

Mold on 128

To make 128

Tomato 129

Walnut 136

CAULIFOWER.

Boiled 329

Escaloped 330

Baked .. 330

When in season 427

Celery, season for 427

CHARLOTTE-RUSSE 104

Charlotte-russe 105

Chantilly, custard 363-4

Design for 355

CHEESE 410

Cottage 413

Pigshead 204

CHERRIES.

Canned 125

Dried 245

When in season 427

Chestnuts, season for 427

CHICKEN.

Baked 275

Baked Spring 275

Baked with Parsnips.. ..275

Broiled 276

Breaded 276

Croquettes 276

Croquettes with Rice.. 412

Chili colorad 276

Dressing 279

For Lunch 277

Fricasseed 279

Fried Spring 280

Fried Gumbo 280

Gravy without Cream.. 280
Jellied 280

Page

CHICKEN.

Pickled 281

Pressed 281

Pie 278

Pie with Oysters 278

Pot-pie 209-277

Pudding 279

Roast ...". 279

Steamed 281

Stuffed 274

To cut up 273

To decorate 347

CHOCOLATE 142

Vienna 143

Season for 427

Chub, season for 427

CIDER 143

Bottled 143

Chow-chow 257

CLAM.

Chowder 296

Fried 296

Pie 296

Stew 296

When in season 427

COBBLER.

Apple 222

Fruit 222

Peach 222

Plum 222

Cocoa 142

COCOA-NUT 160

For cake 65

COD FISH.

A la mode 154

Balls 155

Boiled 154

Boiled, fresh.... 154

Katy's 157

COLORING FOR CAKES, ETC.

Rose 93

Confectionery 113

COFFEE 137

Army 141

Filtered 139

For twenty 141

For one hundred 141

How to make 138

Pot, home-made 139

Steamed 141

To roast 137

Vienna.. 142

With whipped cream. ..141

COOKIES 97

Eggless 97

Good 98

Ginger 100

Nutmeg 98

Oven for 97

Cooks Time-table 409-425

CORN.

Canned 126

And Tomatoes canned. 126
And Tomatoes cooked. 328

Boiled 327

Canned 126

Dried 245, 328

Green, pudding 329

Pag«
CORN.

Hulled 472

Stewed ..328

To preserve 329

When in season 427

CRACKERS.

Egg 45

French 45

CRABS.

Deviled 297

When in season 427

CRACKED WHEAT 4$

Warmed 48

Baked on griddle 48

Cracknels 43

Cranberries, season for. ...427

CREAMS 102

Bohemian 103

Gelatine for 102

Hamburg 105

How to beat 102

Italian 105

Peach 104

Pine-apple 104

Raspberry 106

Rock 106

Strawberry 103

Spanish 106

Tapioca 106

Whipped 106

Whipped 197

CREAM TARTAR 33

Rule for , 33

Creaprecies 377

CRULLERS 95

Fat for 94

Crumpets 43

Curry-powder 132

Cucumbers, season for. ...427

CURRANTS.

Canned 123

Dried 183, 253, 245

Iced Iffl

Preserved ItS

Spiced 266

Season for 427

CUSTARDS .102

Apple 107

Apple Snow 107

Baked 102

Boiled 102, 109

Chocolate 109

Flavor for 103

Good baked lift

Gelatine 110

Hidden Mountain Ill

Kettle 102

Lemon 110

Orange Float Ill

Orange Souffle" 112

Prune Whip 112

Snow... 110

Crystallization 347

Cymlings 342

Damsons, season for.. ..;... 427

Dandelions 332

Dessert-Russe 362

Dodgers, Corn 46

676

INDEX TO COOKERY RECIPES.

Page

DOUGHNUTS 94-96

Berlin 96

Fat for 94

Corn Meal 95

Cream 95

North Star 96

OllyKoeks 96

Raised %

Doves, season for 427

Drinks 137

DROPS.

Almond Cream 116

Centennial 115

Chocolate 116

Cocoa-nut 116

Ginger 101

Walnut 116

DUCK 168

Boiled 172

For invalids 169

Roast 172

Salmi of 173

Stewed cold 172

Season for 427

DUMPLINGS.

Apple, baked 228

Apple, boiled 227

Apple, rolled 228

Peach, baked 228

EGGS 145,410

Baked 147

Boiled 147

Boiled 145

Birds' nest 147

Curried 147

Frizzled Ham and 148

Poached 148

Pickled 149

Scalloped 147

Scrambled 149

Stu fifed 149

Time to cook 145

test 145

okeep 150

To fry 145

Season for 427

J5GG-PLANT.

Baked 333

Fried. 332

In cakes 333

Eels, to fry 158

Elderberries, season for. ..427

FAT 49

And drippings 415

Favorites, Sweetie's 412

FISH 151

Baked 153

Boiled 154

Boiled White 155

Broiled White 155

Chowder 156

Fresh, potted .- 157

Fried 156

Garnishes for 153

Kettle 152

Pan 157

Stewed 158

To make firm 153

Page

FISH.

To fry 152

When frozen 151

Wire basket for 152

Rock and Salmon 158

FLOUR 7-8

Buckwheat 52

Graham 16

Potato 366

Floating Island 109

Forichonettes 877

Force Meat Balls 406

Fragments 379

FOOD FOR THE SICK.

Alum Whey 567

Beef-tea 573

Beef-tea Soup 568

Broth, Beef 565

Barley-water 568

Baked Milk 567

Beef, raw 568, 573

Beef Broth 512

Buttermilk. 568

Blackberry Wine 570

Blackberry Cordial 571

Boiled Flour 573

Buttermilk Stew 567

Bran Biscuit 571

Broiled Beefsteak 570

Broiled Chicken 568

Broiled Quail 568

Broth, Chicken 567

Cinnamon Tea 569

Cream Soup 567

Crust Coffee 567

Corn-meal Gruel 573

Cracked - wheat Pud-
ding 570

Currant, Shrub 568

Custard, Arrowroot 569

Custard, Sago 567

Drinks 565

Egg Gruel 567

Egg, raw 570

Fever Drink 568

Grease on Broths 567

Graham Gems 569

Jellice 568

Kumyss 571

Meat for invalids 572

Milk Porridge 571

Mutton Broth 570

Mulled Buttermilk 568

Oat-meal 568

Oat-meal Gruel 568

Oat-meal Cakes 570

Oat-meal Pie-crust 570

Oat-meal Wafers 571

Oat-meal Crackers 572

Old time food 572

Panada 569

Pearled-wheat Pudd'g..567

• Raspberry Relish 567

Raspberry Vinegar 569

Royal Strawberry Acid. 569

Prepared Flour 571

Rice Jelly 569

Rice-water 573

Rice, parched 567

Sago Custard 567

Page
FOOD FOR THE SICK.

Sago Jelly Pudding 569

Sassafras Tea 567

Sea-moss Farine 568

Shrub, Currant 568

Stewed Oysters 570

Tapioca Jelly 569

Tamarind Whey 567

Toast 571

Uncooked Egg 570

Vegetable Soup 568

Wine Whey 567

Fricatelli 201

Fried Cakes 95

FRITTERS 49

Alabama 49

Apple 50

Clam 50

Corn-Oyster 50

Cream 50

Egg-plant -332

Fat for 49

Fruit 49

Lemon 50

Oyster 51

Pork 49

To improve 49

Vanity 51

FROGS.

Broiled 201

Fricasseed 201

FROSTING 91

Frosting 92

Almond 92

Boiled 92

Boiled Almond 92

Chocolate 92

Eggless 93

Eggs for 91

Gelatine 93

Hickory-nut 92

Minnesota 93

Ornamental 93, 346, 368

i Pink 93

Rose coloring 93

Yellow 93

FRUIT 159

Dessert of 159

Dried, to keep 245

Frapp6es 177

Florida Grape 166

Sliced, to serve 160

Fuel, value of 346

GAME 167

Broiled 167

Delicate dressing 168

Garnishes for 169

Time to roast 168

To lard 168

Wild flavor of 168

GEMS.

Cold Water 46

Graham 46

Mrs. B.'s 47

Sweet Milk... 47

Wheaten 44

Giblets, to boil 273

INDEX TO COOKERY RECIPES.

677

Page

GINGERBREAD 99

Alum 99

Excellent soft 100

Old-fashioned... 99

Sponge 100

GEESE.

To parboil 168

To roast 171

When in season 427

GOOSEBERRIES.

Canned 123

Spiced 266

When in season 427

Gooseberry Fool 162

GRAPES 159

Spiced 266

When in season 127

Gravy, to make 414

Greens, preserve color 321

Grits 48

GRIDDLE-CAKES 51

Batter .... 53

Bread 53

Buckwheat 52

Corn.. 53

Crumb 53

Flannel 53

French 52

Graham 54

Hereford "2

Indian 54

Rice 54

Gridiron, best 193

Guinea-fowl, season for.. .427

Haddock, season for 427

Halibut, season for 427

HAM 411

Balls 408

Boiled 201

Boned 201

Broiled 202

Delicious fried 202

Escaloped 415

Grated 415

Stuffed 415

To decorate 347

Hare, jugged 169

Harvest drink 143

HASH 406

Turkey 406

Heart, stuffed 209

Herbs, when in season.. ..427

HERRIXG.

Baked 157

Season for 427

Hoe-cake 46

Hominy 48, 329

HORSE-RADISH.

For winter 136

Season for 427

ICB-CREAM 174

Ice-cream 177

Ice-cream 178

CSiocolate 177

Chocolate fruit 177

Cocoa-nut 175

Page
ICE CREAM.

Coffee 175

Eggless 177

Flavor for 175

Kentucky 179

.Lemon 178

Molds for 176

Orange 178

Peach 178

Pine-apple . 178

Raspberry 175

Sell-freezing 176

Strawberry 175

Strawberry 178

Tea 180

To freeze 174

ICES.

Apple 179

Currant 17'j

Lemon 179

Orange 179

Strawberry 179

Water 180

ICING, ornamental 346-368

Pink 347,348

Blue 348

Green 348

Yellow 348

Meringue 354

Chocolate 356

Chocolate Cream 357

For Wedding Cake 357

For Flat-top Cake 357

How to use 358

To decorate 358

To prepare 359

JAMS 188

Blackberry 189

Currant 188

Gooseberry 189

French. 189

Plum 189

Raspberry 189

Stirrerfor 188

Strawberry 189

Sugar for 188

To keep 188

To put up 188

JELLY 181

Apple 182

Apple and Quince 186

Aspic 410

Bag 186

Blackberry 1*2

Calves'-foot 182

Coffee 184

Crab-apple 184

Cranberry 1^:'.

Currant..! 18::, 2.">3

Easter 184

Four-fruit 185-9

For decorating .'vis

Grape 1X5

In Summer 182

Lemon.. 185

Orange 185

Peach 186

Pie Plant 187

Plum 185

Page

JELLY.

Quince 186

To put up 182

Wine 189

Wild Plum 186

JOHNNY-CAKE 46

Alabama 46

JUMBLES 98

Cocoa-nut 98

To finish 97

Kidneys, stewed 207

KISSES.

Baltimore 114

Pan for li:>

LAMB.

Chops 200

Stewed, with Pease 200

Season for 427

LEMONS.

To select 159

Season for 427

Lancashire Pie 408

Lady's Fingers 87

Lemonade 143

i Lettuce, wilted 333

LIVEB.

Fried 198

Larded 199

Lobsters, season for 427

MACARONI 333

Boiled 333

With Tomatoes 334,

Italian 334

MACAROONS.

Almond 114

Hickory-nut 117

MACKEREL.

Salt boiled 410

When in season 427

Mangoes 260

MARMALADE 244-251

Crab-apple 186

Crab-apple for pies 186

Orange 251

Peach 251

Quince 252

Wild Plum 186

MEATS 190

Broiling 192

Frozen T.I:;

Frying r.>:;

Garnishes for 190

Pie 410-41")

Roasting 191, 1'.fJ

Time to bake 192

Warmed over :;-Jl

With dressing r.u

MELONS i.-,«i

How to serve I5;i

Nutmeg, to serve 15H

Meringues 117

Meringue 211

Meringue top 355-6

MINCE-MEAT 219

Appleless 218

To make pies of 219

To pack 219

678

INDEX TO COOKERY RECIPES.

Page

Molasses, to clarify 408

Moonshine Ill

MUFFINS 33

Corn 45

Graham 47

Wheat 44

MUSH.

Blackberry 229

Corn 46

Fried 46

Graham 47

Graham, fried 47

Oat-meal 47

Mushrooms, season for.... 427
Musk-melons, season for..427
Mustard, prepared 136

MUTTON 200

Boiled, Caper Sauce 200

Chops 200

Pie with Tomatoes 408

When in season 427

Nutmeg-melon, spiced 266

Nut-taffy. Aunt Top's 118

Oat-meal, steamed 48

OKRA.

Boiled.? 334

And Tomatoes 334

OMELET' 146

Baked 146

Beef 412

Cheese.. 147

Easily made 146

Ham 146

Puff 148

To make 146

Washington 150

With Parsley 147

ONIOXS.

Baked 334

Boiled 335

Fried 335

When in season 427

Page

OYSTERS.

Raw 302

Roll 302

Shell 303

Stew :;<>:;

Steamed 303

To fry 295

Walled 303

When in season 427

PARSNIPS.

Baked 340

Fried 340

In cakes ...33:)

Stewed 340

Partridges, 170

PASTE 212

Good common 212

Graham 212

Puff 212-13

Short 371

With Suet 214

Wholesome shortening.210

PASTRY.
General instructions.... 210

Ornamental 369-378

French Butter for 370

From Butter 369

From Lard 369

Suet for 370

Pawpaws, season for 428

PEACHES 159

Baked 163

Canned 123

Canned, steamed 123

Canned 124

Dried 245

Frozen 164

PEACH.

Custard 166

Figs 253

Meringue 165

Pvramid 164

Rolls 234

ORANGES.

In Jelly 163

To select 159

Float HI

Pvramid 163

Souffle 112

When in season 427

Ornamental Icing 346-368

OYSTERS 295

Boiled 297

Broiled 297 \

Broiled with Pork 297

Croquettes 297

Curried 298

Deviled 298

Escaloped 298

For soups 295

Fried 299

Fricasseed 300

Fritters 301

Omelet 301

Panned 301

Pat6 a pyramid 372

Pickles 302

Pie - 301

PEARS 159

Baked 163

Canned 124

Compote 164

Season for 428

PEASE.

Green 340

In Cream 340

Season for 428

Pepper-nuts 98

Pheasant, broiled 169

PIE PLANT.

Baked 163

Canned 124

Stewed 163

PICKEREL.

Baked 153

Season for 428

PICKLES 254

Alum in 254

Artichokes 255

Bean 256

Bottled 256

Page
PICKLES.

Butternut 264

Celery 2T.s

Cauliflower 270

Chow-chow 257

Chopped 259

Cucumber 258

French 262

Kettle for 254

Onions 262

Peach Mangoes 261

Peppers 262

Piccalilli 262

Pyfer 262

Ripe Tomato 263

Spanish 263

To bottle 254

To put up 254

Variety 263

Virginia mixed 264

Walnut 264

PICKLES.

Sweet 265

Sweet 407

Beet 265

Clingstone 267

Currant 266

Grape 266

Peach 267

Pear.. 267

Pine-apple 268

Plum, euchred 268

Raisin 268

Ripe Cucumber.. 270

Strawberry 268

Tomato, green 268

Tomato, ripe 209

Water-melon 269

PIES 210

Apple custard 215

Apple-butter custard. ...412

Apple meringue 214

Apple, sliced 215

Banana 215

Cherry 218

Chess 217

Crab-apple 215

Crumb 216

Currant, green 217

Currant, ripe 217

Custard 217

Cream 216

Corn-starch 216

Cocoa-nut 216

Deep Fruit 374

Dried-apple 215

Dried-peach 221

Eggless Squash 412

Lemon 218

Meringue for 211

Mince 220

Mock Mince 220

Orange 220

Peach 220

Peach 221

Pie-plant 229

Pie-plant, frosted 22»

Pine-apple 222

Potato

INDEX TO COOKERY RECIPES.

679

Page
PIES.

Potato, Pvv o.t 221

Pumpkin . 221

Mince, Temperance 219

Southt-rn Tomato 222

Tins for 211

To bake Fruit, 211

Tomato, green 222

To prevent bursting 211

Juice running over 211

Juice soaking through. 211

Vinegar 222

Whipped Cream -16

Pie, Beefsteak 378

Pie Crust, Aunty Phelps'..212

Pigeons, to cook 168

Pig, baked, 202

PINE-APPLES 160

Canned 124

To keep 164

PIPING.

Ornamental 346

Artistic 346-7

With diagrams 351

Plums, canned 125

Pocket-books 36

Popovers 35

PORK.

And Beans, Yankee 205

Roast 204

Salt, fried 204

Spare-rib 2C5

Steaks, fried 204

Season for 428

POT-PIE.

Chicken 277

Spare-rib 203

POTATOES 409

A la Duchesse 412

A la Lyonaise 414

A la Parisieune 338

And Onions 336

Baked :;:J5

Boiled in jackets 335

Cakes 412

Flour 414

Fricasseed 413

Fried 413

Fried raw 336

Fried whole 336

Frozen.. .322

In jackets 337

Kentucky ttyle 337

Mashed 336

New 337

Ringed 339

Rissoles 339

Saratoga 339

Souffle 338

Seven ways "38

Sweet, baked &39

Sweet, fried 339

Sweet, steamed 339

Sweet, with Beef 340

Texas •<-'M

POULTRY 271

Garnishes for 275

To lard .272

• To skewer and stuff. 272

Page

PRAIRIE CHICKENS 170

Broiled 169

Season for 428

PRESERVES 243

Apple 245

Apple 249

Carrot 24 u

Cherry 246

Citron 24t>

Citron « 253

Fig 24"

Peach and Pear 247

Pine-apple 253

Plum 248

Quince and Apple 248

Strawberry 249

To can and harden 243

To clarify 244

Tomato .....249

To skim 244

Water-melon .249

Wild Crab-apple 244

Prunes, season for 428

PUDDING 225

Apple roley poley 227

Apple-Tapioca 239

Bird's-nest 228

Boiled 225

Bread 22S

Brown Betty 228

Carrot, English 231

Chocolate 229-30

Christmas, Plum. 234

Cloths for 225

Cocoa-nut 230

Cocoa-nut 238

Cottage 230

Corn-starch 229

Cream 230

Dates for „ 226

Delmonico 231

Estelle 231

Fig 231

Fruit....'. 231

Half-hour 232

Indian, baked 232, 409

Indian, boiled 232, 411

Kiss 232

Lemon 233

Lemon, delicious 233

March 233

Minute '-',:;

Molasses 234

One- two-three-four 234

Oven for 226

Orange 234, 238

Pine-apple 236, 238

Plum 236

Plum, Christmas 234

Plum, eggless 235

Plum, English '_>:;:>

Plum, Prairie 2"6

Culpepper 237

Poor Man's 236

Prune 237

Puff, quick 237

Queen of 237

Rice 238

Page

PUDDING.

Rice Snow-balls 238

Sago and Apple 238

Strawberry ..229

Tip top 345

White 239

Whortlberry 239

Puff-paste *. 211

PUFFS 408

Bread 35

Cream, Boston.. 81

Cream, Dixie 82

Preserve 222

Raspberry :%.7.i

Coventry 373

Pumpkins, season for 42$

QUAILS.

Broiled 169

Broiled 276

Ou Toast 170

Roasted 170

beason for 428

QUINCES.

Baked ....164

Season for 428

Rabbits.... 173,428

Radishes, season for 428

RAISINS 160

To seed 62

RAISED PIE, design for 365

Crust for 366

Illustrated.. .367

Reed Birds 172, 428

RASPBERRIES.

Canned ....125

Float 166

Season for 428

RELISHES.

Cucumber 408

Horse-radish 136

Rhubarb, season for 428

RICE... 841

Apples 228

How to boil 341

In Milk 341

Pudding 238

Southern 341

Snow-balls 238

Rock Candy, to make 113

ROLEV-POLEY.

Apple 227

Apple-butter- 227

Cherry 227

Dried' Fruit 227

Jelly 'J27

Orange 227

ROLLS.

Breakfast 39

Toffee 40

Corn 45

Dinner or French 40

Egg 40

Every-day 40

French 40

Italian 41

Long Breakfast 89

Maryland 41

680

INDEX TO COOKERY RECIPES.

Page

ROLLS.

Parker House 41

Wedding, sandwich 42

Winter 42

Vienna 43

Root Flowers 348

RUSK.
Lebanon 36

BALAD 2s7

Asparagus 288

IV-an 289

( 'abbage 289

< Vlery for 287, 288

Cnicken 290

Cucumber 291

Dressing for 293

Dressing, bottled 293

Dressing, mayonnaise.. .293

Dressing, potato 294

Ham 291

Herring 291

Lettuce 291

Lobster 291

Oyster .294

Salmon 292

Sidney Smith's 288

Tomato.- 293

Sally Lunn 39

SALMON.

Baked 153

Breakfast 156

Cannedj 156

Season for 428

SALSIFY 341

Fried 342

In cakes 342

Stewed with Codfish 312

With Toast 342

Sandwiches, mixed 408

feandwiches, Raspberry... 376
Sand-tarts 98

SAUCES FOR MEATS 128

Bread 131

Caper..- 132

Celery 132

Chili 132

Cranberry 131

Cream 132

Curry Powder 132

Hollandaise 134

Horse-radish 136

Lemon 134

Mayonnaise 134

Mint 134

Onion 135

Oyster ......135

Roman..- 135

Shrimp 135

Tomato — 135

Tomato, green 133

SAUCES FOR PUDDINGS.

Butter for 226

Butterless 240

Cider 240

Cocoa-nut 240

Cream 240

Cold Cream 240

Cream, plain 240

Page
SAUCES FOR PUDDINGS.

Every-day 241

Foaming 241

Hard 238

Jelly 241

Lenion 241

Maple-sugar 241

Minnehaha 241

Orange, hard 242

Pine-apple 242

Strawberry 242

Temperance 226

Vinegar 242

Whipped Cream 242

Sausage, toast 408

Sausage Roll 375

Scrapple 365, 411, 413

Scrapple, Phila 408

Scraps, to save 368

SHAD.

Baked 153

Season for 428

Shell-fish 295

Sherbets 144

SHORTCAKE.

Orange 223

Peach 223

Raspberry 223

Strawberry 223

Shrub, raspberry 144

SLAW.

Cream 289

Cream, dressing for 293

Plain cold 289

Smelts, season for 428

SNAPS.

Ginger 101

Ginger, hotel 101

Lemon 98

On rainy days 99

When moist 99

Snipe 173, 428

Snowflakes 165

SODA.

Pure 33

Rule for. 33

Beer 144

SOUP 504-307

Asparagus...., 310

Bean 311

Bean, Saturday 312

Bean, meatless 312

Bean, turtle 312

Beef 310-311

Beef, with Okra 311

Bread, dice for. 319

Carrot 312

Celery, cream 313

Chicken 313

Clam 309-313

Coloring for 319

Economical 309

Green corn 313

Gumbo 313

Mock Turtle 314

Mutton '..314

Noodle 315

Okra 315

Oyster, with Milk 315

Page
SOUP.

Oyster M5

Poached Eggs with 317

Pot au feu 315

Pea, green 310

Potato 31G

Sauces for 307

Swiss 316

Thickening for 306

Tomato 316

Tomato, meatless 317

Turkey bone 317

Vegetables 318

Veal 318

SOUPSTOCK 307

Economical 308

How made 307

How used 308

Rich- 307

Souse, pigs' feet 203

Spices, use of 103

Spinach 343, 428

SPONGE.

And bread- 17

For winter 17

How made 9

Squab pie 408

SQUASH.

Summer 342

Winter 342

Season for 428

STRAWBERRIES.

Canned 125

Mock 165

Oranged.., 165

With whipped cream. ..165
Season for 428

STEW.

Breakfast 412

Brown 197

Stews 414

Steak pudding 408

Sturgeon, season for 428

SUCCOTASH 343

With Pork 343

In winter 343

Suet, to keep 194

Slickers, season for 428

Sugar, for decorating 349

SWEETBREAD.

Larded 208

Fricasseed 208

Stewed 208

Fried 208

Roasted 208

Syrup, Lemon 144

TABLE.

Cook's time 347

Of weights 346

Of measures 346

TARTS.

Apple 225

Almond 223

Cocoa-nut 224

Eccles 3?4

Gutter 374

Open- 371

Shells 224

INDEX TO COOKERY RECIPES.

681

Page

TEA 140

Iced 144

Lemon 144

Pot, sack for 140

Toad in the hole 199

TOAST 408

Breakfast 85

Buttered 34

Tomato 3l5

Excellent 35

TONGUE.

Beef 19G

Spiced 198

To decorate 347

TOMATOES.

Baked 343

Canned 126

Escaloped 344

Figs 253

Fried 344

Sliced ...344

Stewed 344

Toast 345

Season for 428

Trifles 97

TRIPE.

Fried - 199

Fricasseed,- 199

Soused 199

TROUT.

Baked 153

Brook 155

Season for 428

Page

Turbot 158

TURKEY.

Boned 281, 282

Boiled 282

Escaloped 412

Fat for stuffing 283

Roast 283, 284

Roast, English 286

To plump 28"

To roast 273

To steam 273

With Oyster stuffing 285

Season for 428

TURNIPS.

Baked 345

Diced 343

Steamed 345

Season for 428

Turtles, season for 428

VEAL 411

Cutlets, fried 206

Loaf 206

Roast loin of 207

Stew 207

With Oysters 209

Season for 428

VEGETABLES 320-324,410

Add Sugar to 321

Time to cook 321

Odor while cooking 321

VENISON.

Hams, smoked 169

Roast haunch 171

Season for 428

Pag«
VINEGAR.

Celery 270

Cheap 407

Clover 269

Pepper 269

Spiced ....270

WAFFLES 44

Corn 412

Quick 44

Raised 44

Rice 45

Tarragon »....270

Wafers, sweet ... 45

WATER-MELON.

To serve 159

Canned 127

Season for 428

Water-icing. 356

Wrelsh Rarebit 413

WOODCOCK 107

Broiled 173

Fried 173

Season for 428

Yankee Dried-beef 413

YEAST 54

Dry 56

Farmers' 56

Hop 56

Potato without Hops.... 56

Potato 56, 57

New recipe for 57

Without Yeast 56

Takoo Yeast 58

Zest, Lemon .....103

INDEX— SUPPLEMENTARY.

Page

ACCIDENTS 682-588

Ants, to kill 437

Alpaca, to clean 525

Apples, to keep 540

Apple-corner 490

Apple sauce 507

Arts of the toilet 574-581

Articles for sick room, 572

Asthma, to relieve 630

Autumn leaves 589

BABIES, Injections for, 546
Sweet flag for colic, 546
Ring for teething — 546

Ears of 546

How to hold 546

Children, puny 546

Cordials 546

Soothing syrups 546

Teething 546

Light rooms for 546

Restlessness 546

Colic in 546-547-548

Chafing 546

Colds 540-7

Croup 546-551-652

Creasing 546

How to wash 547

Fire for 547

Sunny side for 547

Yentilation for 547

Saffron tea for 547

Castor-oil for 547

Scarlet fever 547

Contagious diseases, 548
Cough, remedy for.. 548

Worms in 548

Dress for young. 548-549

Rooms for 548

Suit for baby 549

Diaper for 550

Fire, warmth for 550

Food for 551

Crying 551

Weak or sore eyes — 551

Soremoulh in 551

Whooping-cough, 552-652

Weaning. 552-553

Reguiar feeding 552

Oil rubs for 650

Foot-baths for 641

Food for 658

BONNETS, to clean 625

To color 625-6

CHILDREN.

Brain, to relieve 655

Di- tof 552

Care of the feet 552

First symptoms (552

Worms in 553

Diarrhea in 553

Care of the hair of . . . 553

Sugar for 553

How to wake 553

Crib for 554

TEETHING, signs of . . . .553

Ring for 553

Applications for 553

Checking perspiration,554
Cough, cure 648

Pa-ge
Pand-bagin sickness. 554

Bacon, to cure 517

Bad breath 575,576

Bad smells 437, 665

Bags, piece 664

Bath, the 577

Bay Rum — 576

BEAUTY.

Dress, to enhance 578

Food necessary for.. 574

To preserve 574

Beans for win er 469

Bed-bugs, to kill.. .442, 650

Bedding 427

Bed-room 426

Bee stings 631

BEEF, how to buy 502

Corn fed 502

Dried 519

How to cut up 513

How to corn 517, 518

To carve si rloin 511

Spiced corned 514

Beef, raw 573

BEEFSTEAKS 503

Packed for winter. 515
Bi EF TEA.

For sick 573

Raw 568

Berries 538

Berry stains 661

BITES.

Mad dogs 684

Serpents 583

Black heads 574

Blacking, ivory 575

Blankets, to wash 528

Bleaching ....620-8

Bleeding, to stop 630

Bloom of youth 669

Blue, Fading 525

Boilers, wash 525

Boiled floi.r 573

Books, to preserve 448

Boots, to make durable.662

Boots, squeaking 661

Boquets, to make . . . 590

Borax, use of 522, 667

Boston B rnett Powder575
Brass kettle, to clean. .467

Bread, to keep 466

Breakfast parties 448

Breakingdishes 464

Breaking through ice. .583

Bright' s disease 641

BRINE.

For beef 517

For hams 517

For shoulders 517

Broken bones 582

Brooms, to keep 444

Broth, to remove grease. 567

Buckwheat meal 508

Burning feet 643

Burning houses 583

BURNS.

By acids 582

By alkalies 582

By fire 585,650,629

Page

Or bruises 631

Or cuts 631

Application for 631

oalve for. 632

Linseed oil for 641

BUTTER.

How to make 519

Churning 519

Salting 520

Working 520

Packing away 520

To keep fresh 520

Artificial 662

Cabbage 540

Cabbage water 468

Cake-pan, new kind 482

CALICO. 524

Buft', to remove color.526
Chemistry of food. . . .592-7

Canary birds 666

Candle, to blow out 662

CARPETS.

How to select 424

Cheap 438

Grease-spots on 437-8

To clean well 431

How to lay 430

Moths under 434

Stair 430

Sweeping 425-39

Carpet rags 437

Carving 511-12

Carriage, care of 669

CATARRH.

How to treat 632

Cure for 633, 634, 670

Cauliflower 508

Celery 508-539

Cellar, clean 424

Cedar chests 434

CELLAR.

How to build 536

W i ndo ws 536

Wall 536

Ventilation 536

Plan for 537

CleanlSness 538

To clean 540

CEMENT 646-647

Diamond 664

For china 466-437

For knife handles 467

For jet 574

For rubber or leather.664

Valuable 663

For glass 439

Chamois skin, to wash. 439

Chapped lips. 675-625

Charred cask for meat. 466

Charcoal 468-667

Cheese 508

Chickens, to select.. . .505
Chilblains, cure.582-574-6.r.:;

Children, lost 437

Beds for 660

CHIMNEY.

On fire 662

Leaks about 661

Cholera 641-652

INDEX— SUPPLEMENTARY.

683

Page

Cholera Infantnm 653

CISTERN.

How to make 665

Contents of 664

Chapped hands 575-643

Chair bottoms 430

Choking 585

Chromos, to clean 437

•Compresses '-647

Chronic diarrhea 630

CLOSETS 443

For bed-room 427

Clover tea 641

Climate , 660

Clinkers 467

CLOTHES.

Care of 600

Cleaning 601

Itering over 603

Kenovating 610

Coloring 613,620

Putting away 439

How to dry 522

How to fold 523

How to iron 523

How to sprinkle 523

How to starch 523

How to wash 524

Pius 528

Changing 660

Coal 510-473

Coal ashes for walks.. .437
Coat-collars 662

COAL FIRE.

To kindle 471

To revive 661

Cockroaches, to kill . . .437
Codfish, to select 507

COFFEE .

To buy 509

To keep 466

Warmed over 409

Coffee syrup 409

Colic 645

Cold in head 652

Coloring 620-628

COLORING AND BLEACHING
What colors to use, 610-13

Family dyes 620

To test dyes 620

Purple 620

Blue 620

Bleach for wool 620

Bleach for silk 620

Scarlet for wool .....620

Scarlet spirit — 621

Cochineal scarlet 621

Purple dye , . .621

Extract indigo 621

Silver drab 621

Snuff brown 621

Wine color dye 621

Pink dye 621

Orange dye 621

Sky blue 621

Brown for yrool 622

Page

COLORING AND BLEACHING
Brown for cotton — 622

Solitaire 622

Fuller's purifier 622

Green for cotton 622

Pink for cotton 622

Yellow for silk 6/2

Red for silk 622

Violet for silk 622

Slate for silk 623

Lilac for silk 623

Green for silk 623

Brown for silk 623

Brown on silk 623

Mulberry on silk 623

Green on silk <!•_':;

Orange 623

Blue on cotton 623

Solferino 623

Liquid colors 623

Violet for straw 624

Silver gray 624

Lime water 624

Aniline green 624

Aniline scarlet 624

Bismarck brown 624

Aniline green 625

Aniline blue 625

Aniline red 625

Aniline violet 625

Aniline black (125

To clean feathers 625

To clean bonnets. . .625-6

Crimson for silk 625

Cinnamon for silk. . .625

To clean furs — 625

Bleach ng straw... .r>26
Varnish for rubber.. 626

Bleaching linen 626

Varnish for hats 627

Nap on cloth 627

Brown for wood 627

Blue for cotton 627

Green for cotton 627

Chrome yellow for

cotton 628

Blue to dye 628

Blue for silk 628

Scarlet for woolen . . .628
Purple for ladies'

cloth 628

Artificial flowers 627

Collars am I cuffs 525

Collars, bad-fitting.... 577
Cologne water 575-669

COLDS 629

Tea for 631

Cure for 631

To break up 557-632

In the head 632

To not take 632

Sitz-bathfor 644

Coffee-pot, to clean.... 469

Color contrasts 668

Comforters 427

COMPLEXION.
To improve .

.574-579

Page
COMPLEXION.

Wash for 581

Washing 575

Constipation 635-622

Consumption .. .633-642-643

Copper utensils 463

Coral, to make 437

Corn starch 466

Corn, to dry 470

Corn meal 508

Corns, to cure 653

Corn-meal gruel 573'

Cork, to fit 466

Corpulency, to cure 575

Co gh mixture 633-640

Cough, to cure 630-641

Cow.

, Kicking 668

Turnips for 669

Best 670

Cranberries 539

Cranberry sauce 50T

CROUP.

Cure of 634

Remedy 648

Cutting teeth 578

Cut-flowers 589

Currant jelly 507

Cutlery, prevent rust. .466

Custard cups 662

Dandruff 575

Diarrhea 644-652

Diet 660

Dining-room 445

Dinners, formal 445

DINNER 44ft

Etiquette of 446-449

Host and hostess 446

Hospitality, vulgar.. 447

Invitations 447

Order of courses 447

Individual manners, 447
Discolor from, bruise. . .630

Dislies, to wash... 448

Dish-water 662

Dish cloths 470

DIPTHERIA.

Water treatment 650

Blisters in 633

Treatment . 636

Homcepathic 637

Allopathic 63'J

Doors, to make tight. . .44

Door-mat 442

Door locks 661

Drains 432-435

DRESS.

To iron 523

Object of 578

Economy in 59S-9

Fitness in 591)

For children 613

For boys 613-

For elderly ladies. . . .617

$84

INDEX— SUPPLEMENTARY.

Page

DRESSES.

To whiten 531

Lawn 531

Muslin 531

Dressing for cuts, etc., 630

DRESS MAKING AT HOME.

How to dress 598

Economy in 598-9

Taste vs. money 598

Bags and neatness. . .598

Art in dress 599

Fitness in dress 599

Poverty 599

Self-respect 599

Pretty dresses 599

Quiet styles 599-600

Care of clothes 600

Care of shawls 601

Cleaning clothing . . .601

Bonnets and hats 601

Care of shoes 602

Care of kidgloves 602

How to buy 602

Making over dresses, 602

Showy fashions 603

Care of abandoned

things 603

Altering black silks, 603

Polonaise 603

Black as a dress 603

Cashmeres and bro-
cades 604

How to shop 604

Quantity of material, 604
iiow to save material 605

Shopping by mail 605

Outdoor costumes .. .605

Bargains 606

Standard goods 606

Working dresses 606

Common dresses . . . .606

How to cut 607-8

Paper patterns 607-8

How to use patterns607-8

. How to fit 608-9

How to make... 609-610

Machine stitching 610

Renovating 610

Grease spots 611

Crape 612

Dyeing 612

Children's clothing. .613

Styles of 614

Making over 615

Boy's wear 610

Elderly ladies 617

Drinking at meals 557

Drunkenness 633

Drowning 586

Ducks, to select 505

Dusting 425

Dyspepsia 560

IAR 577

Foreign body in 583

Earth worms, to kill. . .589

Earthen ware 475

, 465

Page

Eels, to select 507

Egg plant 508

EGGS.

Age of 509

To beat quickly 466

To beat 661

Embroideries to iron, 623

Emergencies 582-588

Enameled ware 474

Erasive fluid 526

Ermine, to clean 661

Erysipelas, cure for 631

EXTRACTS.

How to make 473

Alcohol for 474

Fruit Juices 474

Lemon 473

Orange 474

Oil for 474

Rose 474

Vanilla 473

EYES.

Blackened 631

To preserve 578

Foreign body in 584

Dirt in 630

Wash for 632

Lime in 642

Face, to wash properly.576

Fainting 583

FATS.

Digestion of 593

How to prepare 593

When indigestible. . .593

Office of 594

Felon salve 638

Felon, cure for.. 634-643-65 1
Female weakness. .644-648
FEET.

Car- of -.580

Blistered 654

Frosted 654

Fever and ague 654

FEVER.

Billions 655

Congestive 655

Hay 656

Typhoid 656

Typhis 657

Yellow 657

Filter cheap 439

Fire kindler 467

i ire, to start 439

Finish for room 440

Finger ring, to remove. 661

Fits, epileptic 583

FISH.

How to select 506

Best kinds of 506

How served 512

To carve 512

Page

FLANNELS.

How washed 529

In warm water 529

In cold water 533

In boiling water 530

Fleas, to drive off 437

Flies, to keep off" .661-668

Floral 590-1

FLOUR

To select 509

Patent process 474

FOOD.

Effect on beauty 576

Chemistry of 592

What satisfies 592

Chemical elements.. 592

How consumed 592

Digestion of 992

Time to digest 593

When absorbed 593

Offices of 593

Muscular food 593

Heat producing 593

Chemical proport'iis. 593
Tables of nutrition. . . 594

For cold weather 595

For dyspeptics 595

Pectine for 595

Mineral elements 596

Suulphurand iron.. 596

How races grow 596

Milk for 597

Bu termilk for 597

Eggs for 597

Wild meats for 597

Domestic meats 597

Juice of flesh 595

Fruit for 597

In summer 597

Foot bath... 645

Fomentations 645

FRAMES.

Flies off gilt 437

Rustic 438

To retouch gilt 440

Freckles to remove. 578-669

Fresh paint 437

Frozen limbs 584

Fuel, to buy 478

Furnace 424

FURNITURE.
Buckeye polish for.. 663

Dust spots on 425

Eastlake 422

Filling for 662

How to buy 423

Modern 422

Polish 438

Shellac varnish for. .663

To clean 438,449,669

Whitu spots etc. .662, 664

Furs 434

Furs, to clean 626

INDEX— SUPPLEMENTAR Y.

685

FEATHERS.

Page

clean 625-6

Vodye 626

6AMB.

To select 505

To preserve 504

When strong 505

To keep a long time. 505-6

Gas, to measure 670

Geese, to select 505

Gilt irames 437

GIRLS 499-500

Hours of work of — 500

How to manage 500

Room of — 500

Glass, p'ces swallowed 583
Glass stopper, to re-
move 467

Glue, to strengthen. . 662

Glycerine 629

Golden Ointment 654

Grained wood, to clean. 435

Grapes, to keep 540

Grease, to remove 531

Groceries, to buy 508

Guest chamber 427

HAIR.

Care of 580

Baldness 580

Dyes for 680

Falling out 579

Gray 580

Oil for 574

Superfluous 576

Wash for 574

Tonic for 574

Cutting 660

Halibut, best 507

HAM 514

To carve 512

To cure 514, 515, 517

To keep 515,518

To smoke, new way . .514
To select 504

HANDS.

Chapped 575, 576

To keep soft 576

Stains on 575

Warts on 575

Hanging 583

Hard soap 508

Hard water 437

Hat bands, to clean 664

Hat, wet, silk 663

Headache, to cure . .630-658

Hearths, to clean 438

Heart, palpitation of . ..658

Hemorrhages 587

Hens, in winter 672

Herbs 540

Hick'ry nuts.tp fresh'n.670

Hinges, creaking 437

Hints to hired girls. . . .501
Hints about marketing. 502
" rts to the well 556

Hoarseness 630-641

Hot water as medicine .640

HOUSE 423

Furniture for 423

Sunlight in 424

The model 423

HOUSEKEEPING.

As an accomplish-
ment 422

How to learn 422

Wrong ideas of 422

House plants 590-591

Housekeeper's alphab't444

HOUSE-CLEANING . .427-434

How to begin 428

The easiest way of.. .429

Hulled corn 472

Hydrophobia 670-1

ICE-HOUSE 538

HoAvto fill 539

Ice-water, 10 keep 439

IXK.

Indelible 441

Spots on books 661

Stains 441

Insect destroyer. . . 439-467

Insurance 664

Ironing-board 434

Iron ware 461-476

Iron ware, to wash 464

Itch ointment 653

Irons, care of 530

Ivy poison 664

Ivies 589

Jars, cover 467

Jaundice 639-659

Jet, cement for 581

Jewelry, to clean 575

Kalsomining 435

KEROSENE.

And carpets «. . . . .438

To test 460

KETTLES.

To clean 662

To scrape 460

KID CLOVES.

Black, to clean 661

Light, to clean 574

Kid shoes, to restore.. .574
Kii.dlers 467

KITCHEN 459-475

Economy in 462

Floors of 459

Lamps for 459

KITCHEN APRON.... 460-462
Pockets in 460

KITCHEN TABLE 459

Wooden mats for — 460

KITCHEN LUXURIES.

Waffle irons, illus 477

Corrugated epoon.ill. ..478

Oyster broiler, illus 478

Broiler and toaster.... 478

Table mat, illus 478

Gas-heater, illus 478

Cake-board, illus 478

Flower forms, illus — 479
Steaming-kettle, illus . .479

Wash bench 477

Dish-warmer, illus 469

Revolving grater, illus.479
A good lantern, illus . . .480

Cupboards 480

Dutch oven, illus 480

Lemon-squeezer, iilus.,480

Lard hoi er, illus 480

Bosom board, illus 480

Bain Marie, illus 481

Egg poacher, illus 481

Soap shaker, illus 481

Ham boiler, illus 481

Knife and spoon tray,ill481

Fish kettle, illus 481

Cake spoon, illus 482

Chopping knife, illus.. 482

Iron sink 482

Fluted cake pan, illus.. 482

Cake cabinet, illus 482

Rack for covers 482

Handled strainer, illus. 483
Tea or coffee strainer

illus 483

Dish covers 483

Wire egg stand, illus. ..483

Ribbed polisher 483

Dish drainer, illus 484

Pickle fork, illus 484

Dish drain, illus 484

Bread cooler, illus 484

Roast dipper, illus 484

Toast rack, illus 484

Extension strainer, ill 484

Candy tongs, ill s 485

Pie trimmer, illus 485

Pie marker, illus 485

Meat chopper, illus 485

Dover broiler, illus. . . . 485
Tea-pot stands, illus.. .486

Plate-lifter, illus 486

Clothes-line proctor.. .486
Peerless ice-cream freez-
er, illus 486

Pocket cook-stove 486

Tile tea-pots and illus .. 486

Creameries 486

Grater, large, illus 487

Movable sink 487

Colander, illus 487

Spice rack, illus 487

Spice cabinet, illus — 487

Spice box. illus, 487

Scales, illus 487

Oyster fork, illus 488

Pancake lifter, illus — 488
Larding needles, illus.. 488

Cake cutters, illus 488

Dover egg beater, illus .486

686

INDEX— SUPPLEMENTARY.

KITCHEN LUXURIES.

Page

Tea can, illus 488

Coffee can, illus 488

Oil-stoves 48S

Artificial stone grid-
dle, illus 489

Cork pulls, illus 489

American broiler, ill.489
Wood table mats, ill. 489
Vegetable tongs, ill.. 489

Salt dishes 489

Dough mixer, illus. .489
Fryer and drainer, ill.489

Paring knife 490

Cream wrapper, ill. ..490
Potato slicer. illus... 490
Custard kettle, illus. 490
Strainer stand, illus. 490
Polishing iron, illus. 491

Lid-lifters, illus 491

Fly trap, illus 491

Gas-stoves 491

Kitchen windows 491

Butter rollers 491

A grate li eater 491

A table heater 491

Brush and comb rack,

illus 492

Toilet table 492

Brush stand, illus 492

Home made lounge . .492
Smoothing iron, ill.. .492

Lamp shades 492

Sponge basket, illus . . 493

Mat 493

Tile easels, illus 493

Hangers for plaques,

illus 493

Match safes, illus 494

Polishing iron, illus ..494
Window hook, illus. .494
Safe and register, ill . . 494
Blower rack, illus. .. .495
Broom holder, illus. .495

Handsome mat 495

Safe ash barrel, illus. 495

Footstools 495

Ventilator, illus 496

Flower Pots 496

Folding table, illus. .49H

Knife box, illus 496

Spoon box, illus 496

Ash box, illus 496

Crumb brush and pan,

illus 497

Coal vase, illus 497

Umbrella stand, ilL. .497

Child-pen, illus 497

Substitute for casters.497
Spark guard, illus.. . .498

Napkin rings 498

Weather strips, illus. .498
Wire flower stand, ill .498

Kitchen Utensils 475

KNIVES .

Chopping. 482

For peeling 490

Handles 467-668

KNIVES.

Page

Rust on 467

To clean 467

Tray for 481

Labor-saving contriv-
ances 443

LACE.

Curtains, to wash 532

Ruchings, to wash.. .529

Black, to clean 526

Thread, to wash 527

LAMB.

To keep after killing..504
To select 504

LAMPS 459

Wicks of 466,458

Chimneys.... 461, 467, 438

LARD .

To keep from mold-
ing 515

To try out 516

The best 508

Larding needle 488

Laundry, the 521

Leaky roofs 661

Leanness, to cure 576

Leather, to soften 662

LEMONS.

To keep 466,539

To use 467

Life preserver 582

Lightning cream 438

Lightning rod 666

Lime in cans 668

Lime in eye 642

Lime-water. 666

LINIMENT.

A good 629

A valuable 630

Alger 643

Cherokee 630

Magaetic ointment.. 642

Linen, brown 527

Lips, chapped 576

Lobsters, to select 506

Lock Jaw, cause of. — 643

Lungs, the 631

Macaroni 508

Mackerel, to select 507

Machine oil 525

Malaria 645

Management of help. ..499

Manna and milk 630

Manners at table 448

MARBLE.

Care of 440-441

To clean.. 669

To take out oil 669

Marketing 502

Matches, care of 663

Mats, cheap 440

Mattresses 427

Measures, table of 418

Pago

MEATS .

To keep 502

To make tender 466

Casks for 518

How to cut and cure. 513

To keep fresh 515

Raw, for invalids — 568

Smoked 517

Medicine, to drop 568

Mending. 437

Menstruation, to pro-
mote 641

Menstruation, profuse. 644
MICE.

To catch 661

In drawers 574

Mildew, to take out 525

Milk, to preserve 466

Mirrors 440

Moles, to remove. 575

Mosquitoes, to keep off. 576

Mothers' marks 574

Moth patches 575

Moths 433-434

Moving 442

Mullein, for cough 640

Mushrooms 508

MUSLINS.

Cok>red 527

Delicate, to wash.... 531

To bleach 532

To wash 527

M stard plaster...... ...633

MUTTON 514

How carved 511-612

How cut up 514

To select 504

Nails, to drive 644

Neck, beauty of 573

Neuralgia 632-653

Nipples 653

NOSE.

Foreign body in 584

Bleeding at 630

NUTMEGS.

To select 466

To test 444

OIL CLOTHS.

To clean 430

To make durable.. .430
Oil m'ks on wall paper. 672

Oil rubs 649

Oyster blocks 691

Onions, smell of.. .468, 662

Onions, to keep 539

Oranges, to keep 466

Orangeade 573

Oysters 506

Pails, to preserve 437

PAINT.

Cheap, for iron 662

Old, to dry 626

Quantity to yard 661

To take out 662, 526

When to apply 661

For tools 662

Paint brushes, to keep. .672
Painting, how done — 436

INDEX— SUPPLEMENTARY.

687

Page
PAJ3JTOJGS.

To clean 440

Pancake lifter. 488

Panics •. 582

FAKTBY.

Plan for 460

Cover for shelves — 460

Paper on tin 439

Papering 435

Papered wall, to clean.,441

Parcels 437

Parlor, the 424

Parsley, to keep 539

Parsnips, to keep 539

PAETIES.

Breakfast 448

Dinner 449

Evening 449

PASTE.

Perpetual 441

A good rule 647

For scrap-books 631

Pastry 466

Peel.orange & lemon. ..444
Pearls, to keep bril-
liant 574,662

Pease, for winter 540

Pease, to select 508

Percales, to wash 527

Pheasants, to buy 506

Packs 647

Pains 645

Piles 630,644

Piano, care of 624

Piece-bags 664

Pictures, how to hang. .438

Pickles 507

Pillows, how to air 427

Pimples, to remove... 574

Plated ware 464

Plaster of paris .438

Plants, to ke.p 58S

Pleurisy 630

Pneumonia, oil silk for 630

Preserve jars 468

Programme for week...436
Poisons, antidotes f or...588

Poison ivy 631,643,668

Polish, stove 672

Polishing iron 494

Polishing powder 468

Porcelain, to clean — 664

PORK.

To buy 504

To cut up 504,516

To salt 515

To select 504

Postage stamps 661

POTATOES.

To wash 460

Boiled, baked and

roasted 507,800

To keep 545

At test 468

Page
POULTRY.

To keep a long time.. 505
To dress for market...509

To preserve 504

When to ship 509

Prints, to wash 527

Pump, to thaw 664

Putty, to remove 437

Quick vinegar 468

Quinsy — 629

Rag carpet 439

Raisins 508

Rainy days 436

Rashes, to distingnish..634
Rats, trap for 669

RED ANTS.

To kill 468

To drive off 467

Red round 517

RHEUMATISM.

Remedy for 630-634

Chronic 642

Rice 508

Rice water 573

Ribbons 227

Roofs, leaking 661

Rose slugs, to kill.... 589

Rugs, rag, to make 438

Runaways 582

Rust on iron and steel

467, 468, 526, 661
Russia iron, To keep,...661
Sago 508

SALT.

Effect of, 466

Where to keep 509

Salt fish, to freshen 466

Satin, to clean 526

Salmon, to buy 507

Salve for cuts 633

SAUSAGE.

To make 515

Bologna 665

Sauer kraut 471

Scalds 585

Scarlet fever 635

Sealing-wax 661

Sea sickness 630

Seeds, to keep 662

Servants. 499

Sick, foodforthe...562,573

Sick headache 630

Summer complaint 571

SICK-ROOM 562

Bed and bedding 563

Cooling wash for 567

Conveniences for — 562

Hints for 562

Pure air in 562

Watching the sick ....562

Noise in 563

Neatness in § 563

Changing clothing.. .563

Blankets for 563

Bathing for 564

Too kind 564

Page

SICK-BOOM.

Flowers in 564

Convalescence ^634

Drinks for 565

Preparation of food, 666

Craving for tea 666

Disinfectants ...566

Sitting-room, the 526

SILKS 672

Dress, to wash 527

Embroideries,, 524

To cleanse . .525, 526, 531

Silk, to do up 528

Silk gloves 527

Silk hat, to dry 662

SILVER.

Polish for 466

To clean 407,440, 669

To keep 436

Sink 460

Sitz-bath 644

Sheets, to renew 437

:• HIRT-BOSOMS.

Silver polish for 525

Enamel for 526, 529

How to iron 532

Shocks 583-584

Shingles 661

Shoes, oil for 575

Shoe-pockets for doors,448

SKIN.

To protect 568

Discolorations 630

Sleeplessness 631-642

Snipe, to select 505

SOAP 534

Sun 534

Boiled 535

Gall 528

Hard 531

Hard times 526

Yankee shaving 669

Sore throat 631-632-652

Soreness and pains. . .653
Soldering liquid . . .665,470

Spice cabinet 487

Sponge, to cleanse 437

Spoon self-holder 568

Spots. 525

Sprains, wash for.. 630-638
Squeaking boots 668

STAINS 575-576

Fruit.handsorlinen, 528

Nitpate of silver 575

On spoons 466

On mahogony 441

On floors 669

On clothing 525

On flesh 526

Stammering 672

STARCH.

Coffee 526

Fiour 528

How to buy 508

Fine 629

INDEX— SUPPLEMENTARY.

Page

Steaming kettle 479

Steel, to clean 661

Steel cutlery 464

Stimulants 557

Stiff Joints 630

STINGS 631

Of insects 582

Stockings, children's.. 525
Stomach, inflamation

of 654

Stoneware .475

Store-room the 538

STOVES.

The best 424

Pocket 486

Polish! 672

Pipe, remove rust... 668

Sturgeon 507

Sunburn, to remove . . .575

Sunstroke 586

Suffocat.on 585

SUGAR.

Kinds of 509

To buy 509

Suppers 643

Sweeping 425

Sweetbreads 503

TABLE.

Chairs for 449

Covers for 445

Decoration 447

Linen to mark 470

Manners at 448

Ware 449

Table cloth, to clean.. 469

Taper lights 641

Taste of fish 466

TEA.

To buy 509

To keep 466

Ground 467

Tea-pot, to clean 469

Teeth 577,579

Tetter, to cure 574

Timber 662

Tin, to prevent rust 468

Tin pans,new 461

TINWARB.

Kitchen 476

To mend 438

To brighten 466

Page
..507

Tomatoes

TONGUES.

To cure 515

To carve 512

To select 504

Toothache, to relieve. .631

Trichinae 642

Tripe, to clean 517

Tumblers, to wash.... 469

Turkeys, to select 505

Turnips, to keep 539

Urinary roubles 645

Vapor bath 652

Veins, varicose 653

Varnish, to dry old. . . .662

VEAL.

How to select 503

How carved 511

How cut up 514

VEGETABLES.

Fresh 507

Eaten with what — 507

To buy 507

To pack 540

To keep 540

Velvet, to clean 525

VENISON.

How carved 512

To select 505

To keep 505

Ventilation 424

Vienna lime 468

VINEGAR.

Good 508

Quick 468

Rhubarb 469

Vomiting, to check — 629
Walks, to keep clean. ..661

WALL PAPER.

Puton 435

To clean 441

Walnuts, to freshen 467

Warts, to remove 575

Washing dishes 469

WASHING.

Fluids 528-533

Turpentine 529

Washing in summer... 524

Washing day. 521

Washing soda. 525

Page
WASHING.

To avoid rubbing — 526

Fading goods 526

Woolen fabrics. 529

Silk handkerchiefs.. 530
Light colored prints.. 539

Flannels 530

Lace 530

Water treatment 644

WATER.

To filter 472

To soften 439-467

Poisoned 467-472

Weak eyes 653

Weeds in walks 438

Weight of grain 664

Weights and measures.418

Well, to light 662

Wells, to clean 662

Wens 642

WHITEWASH 432-437

For cellars 539

To clean 433

White zephyr,toclean..524
White of eggs, to beat... 466

Wild ducks 505

Wild geese 645

Windows 437

Wine, unfermented — 664

WOOD.

To harden 661

Ebonize 668

Comparative value...421
Best 510

WOOD-WORK 329-31

Clean before painting,438

Wood ware 475

WORMS.

Cure for 632

In horses 66S

Tape 632

In children 682

WOUNDS . , 582-584

From rusty nails — 630
Salve for 633

WOOLEN GOODS.. 520

To iron 633

To color black 66*

To wash 5S8

Work baskets 44*

Work of week 486

A BOOK THAT WINS.

We have issued a new book on "Society, and the Rules that Govern It," that is as
popular and practical, in its way, as "Buckeye Cookery." It is

"MANNERS THAT WIN,"

And is as much superior to other books relating to Society and the rules of Etiquette»
as the "Buckeye" is to all other cook books. No pains have been spared in compila-
tion ; all the latest and best standard authorities have been consulted, as well as many
people in high social standing in the large cities, who are familiar with the best usages
of Society, and it is

THOROUGHLY TRUSTWORTHY.

Xor is it simply an etiquette book, teaching a certain system of bows and smirks, and
certain tricks of dress and behavior, but it is the embodiment of

->SOLID COMMON SENSED

Teaching men and women how to BE, as well as how to SEEM to be

GENTLEMEN AND LADIES.

« "» X

IN APPEAEANCE

Is especially attractive,

WITH BEAUTIFUL GILT SIDE TITLE,

Heavy, tinted paper, and clear print. To show it is to create a desire to possess.

ZPZELICES r

Cloth., Gilt Side, Plain Edges,
Cloth., Full Gilt,
Morocco, Full Gilt,

Sent by Mail on Receipt of Price.

$2.0O

2.5O
3.00

Sold by Subscription.

Agents wanted in every County in the United States. Our terms are unequalled for

liberality. Send for Terms.

BUCKEYE PUBLISHING CO., Minneapolis, Minm.
Or Dayton, Ohio.

1)1

ft IIS 1

We have just issued a new and beautiful Juvenile Book,
under the title of

'THE CHILDREN'S HOUR,"

It is handsomely illustrated with over 100 choice wood en-
gravings, all of which have a special interest for children and
young people. These stories and poems have been carefully
selected, to amuse and instruct, while at the same time the
tone is pure and elevated. The book is fascinating to chil-
dren, and people who have arrived at years of discretion,
cry and laugh over the charming stories that make up the
contents. No child can read the book and not be the better
for it, and no parent need hesitate to place it in the handa
of his children, lest the lessons conveyed might be harmful.

The binding is handsome scarlet and gold cloth, with a
beautiful gold side title.

SOLD ONLY BY SUBSCRIPTION.

Price, Plain Edges,
" Gilt "

$1.75.
2.25.

When no agent is in the vicinity, orders may be sent by
mail, direct to the publishers, and the book will be forwarded
postpaid.

BUCKEYE PUBLISHING CO.,

MINNEAPOLIS, MINN.

Or 33A.YT"OISrs OHIO.

Internet Archive Audio

Featured

Top

Images

Featured

Top

Software

Featured

Top

Books

Featured

Top

Video

Featured

Top

Mobile Apps

Browser Extensions

Archive-It Subscription

Save Page Now

Full text of "Practical housekeeping. A careful compilation of tried and approved recipes .."

See other formats