Skip to main content

Full text of "The up-to-date cook book of tested recipes"

See other formats 


HUE  LIP-TO-DAT 


^c\T 


^-fviJ 


LIBRARY  OF  CONGRESS. 

•"f'VV^ 

Chap...!..:  Copyright  No... 


,eu_.ii3.3fo 


UNITED  STATES  OF  AMERICA. 


i 


^  '^# 


"Tvo. 


h-M 


_S5^ 


zfM 


<C£ 


;43fe 


THE 


Up-to-Date  Cook  Book 

OF  TESTED  RECIPES. 


Compiled  and  Published  by 


Mrs.   Spencer  Watkins 


AND 


Mrs.  Francis  F.  Field. 


For  the  Benefit  of 


St.  John's  Church, 

Montgomery  Co.,  Md.  Ci« 


WASHINGTON,  D.[C. : 

NATIONAL^  PUBLISH  IN^G    C  O  . 

1897. 


Copyright  1897. 


IiNDEX. 


Page 
i.  SOUPS 5 

2.  FISH,  CRABS.  ETC ["3 

3.  OYSTERS [9 

4.  MEATS 25 

5.  MEAT  AXD  FISH  SAUCES 29 

6.  POULTRY  AND  GAME 3$ 

7.  ENTREES 39 

8.  EGGS 48 

9.  VEGETABLES 51 

0.  BREADS 61 

r.  sandwiches 69 

2.  CUBAN  RECIPES 73 

3.  SALADS 75 

4.  PIES  AND  PUDDINGS 81 

5.  PUDDING  SAUCES 93 

6.  DESSERTS 98 

7.  CAKES 113 

8.  PRESERVES.  PICKLES  AND  CATSUPS 129 

9.  BEVERAGES 135 

20.  CANDIES 141 

2i.   MISCELLANEOUS 147 

22.  THINGS  WORTH  KNOWING 150 


SOUPS. 


POTATO  SOUP. 

Twelve  potatoes  pared  and  grated,  one  onion  sliced,  one  table- 
spoonful  of  parsley,  one  cup  unskimmed  milk  or  cream,  two  table- 
spoonfuls  of  butter,  one  tablespoonful  of  corn  starch  wet  with 
cold  milk,  one  teaspoonful  of  sugar,  two  quarts  boiling  water, 
pinch  of  soda  in  milk.  Parboil  the  potatoes  ten  minutes,  throw 
oft"  the  water,  and  put  them  into  two  quarts  of  boiling  water,  cook 
in  this  one  hour,  with  the  onions,  replenish  from  the  kettle  as  it 
boils  away,  then  set  through  a  fine  colander.  Season  with  pep- 
per, salt  and  parsley,  reheat  and  when  it  bubbles  up  stir  in  the 
butter  and  corn  starch,  boil  up,  add  milk  and  serve. 

MRS.  N.  B.  FUGITT. 

TOMATO  SOUP. 

To  one  pound  of  canned  tomatoes  or  four  large  ones  cut  fine 
add  one  quart  of  boiling  water  and  let  boil  till  done.  Then  add 
nearly  a  teaspoonful  of  soda,  when  it  foams  add  one  quart  of 
sweet  milk,  pepper,  salt  and  butter,  or  one  cup  of  sweet  cream 
instead  of  butter,  a  few  cracker  crumbs  rolled  fine,  and  serve. 

MISS  SKILES. 

CREAM  OF  CELERY. 

One  head  of  celery,  one  pint  water,  one  pint  milk,  one  table- 
spoonful  butter,  one  tablespoonful  of  flour,  one-half  teaspoonful 
salt,  one-half  saltspoonful  white  pepper.  Wash  and  scrape  celery, 
cut  into  half-inch  slices,  put  into  the  pint  of  boiling  water  and 
cook  until  very  soft,  when  done  mash  it  in  the  water  in  which  it 
is  boiled  and  add  salt  and  pepper.  Cook  an  onion  in  the  milk  and 
with  it  make  a  white  sauce  with  the  butter  and  flour,  add  this  to 
the  celery  and  strain  through  soup  strainer,  mashing  with  the 
back  of  a  spoon  until  all  but  a  few  tough  fibres  of  the  celery  are 
squeezed  through.  Return  soup  in  double  boiler  to  the  fire,  heat 
till  steaming,  when  it  is  ready  to  serve.  MISS  SKILES. 


6  SOUPS. 

\  EGETABLE  SOUP. 

Before  breakfast  wash  a  beef  shank  in  several  waters,  break  the 
bone  and  put  in  a  large  pot  of  cold  water,  keep  it  steadily  boiling 
until  one  hour  before  dinner,  when  the  following  vegetables  pre- 
viously prepared  must  be  added  to  the  soup,  after  it  has  been 
carefully  skimmed  of  all  grease  and  strained:  One  pint  of  peeled 
and  chopped  tomatoes,  one  pint  of  lima  or  butter  beans,  one  pint 
of  grated  corn,  one  pint  of  chopped  cabbage,  one  pint  of  sliced 
white  potatoes,  one  sliced  turnip,  one  carrot,  little  minced  onion, 
parsley,  one  tablespoonful  of  pepper  sauce,  one  heaping  table- 
spoonful  of  flour  rubbed  into  one  teacupful  of  milk,  one  teacupful 
of  brown  sugar,  one  teaspoonful  of  black  pepper.  Boil  an  hour, 
thicken  with  mixed  milk  and  flour  and  serve. 

MRS.  \V ATKINS. 

CLAM  CHOWDER. 

One  dozen  Little  Neck  clams,  three  large  potatoes,  one-half 
pound  butter,  two  onions,  two  tablespoonfuls  flour,  pepper,  salt 
and  one  teaspoonful  minced  parsley,  mince  the  clams  fine  and 
boil  tender.  Put  butter  and  flour  in  a  saucepan,  wuen  drawn  add 
clams  and  about  two  quarts  of  the  juice,  add  potatoes  and  onion, 
cut  fine  and  cook  till  done,  add  parslev,  season  to  taste  and  serve. 

ST.  GERMAINE. 

CREAM  OF  CORN. 

To  each  quart  of  corn  cut  from  the  cob  for  canned  corn)  add 
three  quarts  of  water,  boil  till  tender  and  then  add  two  ounces  of 
butter  that  has  been  well  mixed  with  a  tablespoonful  of  flour, 
boil  fifteen  minutes  more,  season  to  taste  and  just  before  serving 
add  heaping  cupful  of  whipped  cream. 

MRS.  SPENCER  WATKINS. 

BOUILLON. 

Heat  clear  soup  stock,  add  pepper,  salt,  celery  salt,  cloves,  a 
little  catsup  or  Worcestershire  sauce,  port  or  sherry  to  suit  the 
taste.  Serve  in  cups  for  breakfast  or  luncheon.  When  used  for 
dinner  call  consomme  and  serve  in  soup  plates.  Egg  dice,  bread 
dice  and  force  meat  balls  are  put  in  the  tureen  and  the  hot  soup 
is  poured  over  them.    Of  course,  onlv  one  kind  is  used  at  a  time. 

MISS  HOGE. 

DELICIOUS  TURTLE  SOUP. 

Scald  and  scrape  outer  skin  off  the  shell  of  the  turtle,  open  care- 
fully so  as  not  to  break  the  gall,  break  both  shells  to  pieces  and 


SOUPS  7 

put  in  the  pot,  lay  the  fins,  eggs  and  some  of  the  more  delicate 

parts  by  and  put  the  rest  in  the  pot  with  a  couple  of  quarts  of 
water,  add  two  onions,  parsley,  thyme,  salt  and  pepper,  cloves 
and  allspice  to  suit  taste.  An  hour  before  dinner  take  the  parts 
laid  by,  rub  them  in  browned  flour,  fry  them  in  butter  and  put 
with  the  eggs  into  the  soup.  About  one-half  hour  before  dinner 
thicken  the  soup  with  browned  Hour  and  butter  rubbed  together. 
Serve  very  hot.  MRS.  SPENCER  WATKINS. 

CREAM  OF  CHICK  EX. 

( hie  three-pound  chicken,  one-quarter  pound  butter,  one 
onion,  three  tablespoon  fills  flour,  one  quart  milk,  salt,  pepper  and 
a  little  nutmeg,  yolks  of  three  eggs.  Boil  fowl  till  tender,  put  but- 
ter in  pan  and  work  well  with  flour,  then  add  broth  of  chicken, 
which  will  make  a  very  fine  cream,  when  hot  add  milk  and  color 
with  the  volks  of  eggs.  Season  to  taste  and  strain  through  fine 
sieve.        '  "THE  WINDSOR." 

(  )KRA  SOUP. 

Cut  okra  in  very  thin  slices  and  throw  into  one  and  one-half 
quarts  of  boiling  water,  when  tender  add  one  quart  of  milk,  a 
large  tablespoonful  of  butter,  two  tablespoonfuls  of  flour  and 
white  pepper  to  taste.  This  soup  must  be  made  in  porcelain 
kettle.  MRS.  SPENCER  WATKINS. 

OX  TAIL  SOUP. 

Take  two  ox  tails,  an  onion,  two  carrots,  two  stalks  of  celery, 
a  little  parsley  and  a  small  cut  of  pork.  Cut  the  ox  tails  at  the 
joints,  slice  the  vegetables  and  mince  the  pork.  Put  the  pork, 
onion  and  ox  tails  into  a  stewpan  and  fry  them  a  short  time.  Now 
put  the  ox  tails  and  fried  onions  into  soup  kettle,  with  four  quarts 
of  cold  water.  Let  simmer  for  about  four  hours,  then  add  the 
other  vegetables,  with  four  cloves,  pepper  and  salt;  as  soon  as  the 
vegetables  are  well  cooked  the  soup  is  clone.    Strain  it. 

KENTON  COOK  BOOK. 

GREEN  PEA  SOUP. 

Boil  one-half  peck  of  peas  in  one  and  one-half  gallons  water 
till  perfectly  done,  take  out,  mash  and  strain  through  colander, 
then  pour  a  little  water  well  boiled  over  them  to  separate  pulp 
from  hull.  Return  to  the  water  they  were  boiled  in,  chop  up  one 
large  or  two  small  onions,  fry  them  in  smallest  quantity  of  lard 
not  to  burn  them,  add  this  with  chopped  thyme,  parsley,  pepper 
and  salt:  just  before  taking  from  the  fire  stir  in  one  tablespoonful 
of  butter.  If  the  soup  is  too  thin  cream  a  little  butter  and  flour 
to  thicken.  MRS.  WATKINS. 


8  SOUPS. 

CREAM  OF  TOMATO. 

One  dozen  ripe  tomatoes,  one  carrot,  two  onions,  six  cloves, 
one-half  lemon,  salt  and  red  pepper  to  taste,  one  tablespoonful 
vinegar,  one-quarter  pound  butter,  three  tablespoonfuls  flour; 
cut  tomatoes,  carrot,  onion  and  lemon  in  small  pieces,  put  in 
saucepan  with  one  gallon  of  water,  let  it  boil  down  to  three  quarts, 
draw  butter  and  flour  in  saucepan,  then  pour  over  the  hot  toma- 
toes the  broth,  which  will  make  a  cream.  Add  vinegar,  a  table- 
spoonful  of  sugar  and  season.    Serve  with  crotons. 

"THE  WINDSOR." 

TO  MAKE  CROTONS. 

Butter  a  slice  of  evenly  cut  bread,  divide  into  cubes  one-third 
of  an  inch  thick,  place  these  cubes  on  a  tin  plate  and  place  on  the 
grate  of  a  moderate  oven  fifteen  minutes;  when  done  they  should 
be  a  light  brown,  crisp  and  brittle;  sprinkle 'in  soup  just  before 
serving.  MISS  SKILES. 

RICH  BEEF  SOUP. 

Crack  the  bones  of  a  good  beef  shank  and  put  in  a  pot  that 
holds  two  gallons,  fill  the  pot  with  cold  water  and  set  on  the  fire; 
as  soon  as  it  begins  to  boil  set  it  on  the  back  of  the  stove  where 
it  will  boil  slowly,  skim  well  and  put  in  the  vegetables,  one-half 
pint  shelled  butter  beans,  one  pint  ripe  tomatoes  peeled,  one 
quart  tender  okra  sliced  thin,  and  one-half  hour  before  the  soup  is 
done  one  pint  corn  cut  from  the  cob.  Soup  should  boil  slowly 
for  six  or  seven  hours.  Add  salt  and  pepper  to  taste  where  corn 
is  added.     Before  serving  carefullv  skim  off  all  grease. 

MRS.  SPENCER  WATKINS. 

OYSTER  SOUP  WITH  MILK. 

Boil  one  quart  of  rich  milk,  season  with  pepper,  salt  and  a  large 
tablespoonful  of  butter,  then  add  one  quart  of  oysters  and  just 
le1  it  come  to  the  boiling  point,  and  serve.  M  ISS  HOCK 

I  >YSTER  SOUP. 

One  quart  oysters,  one  pint  milk,  one  blade  mace,  small  piece  <  >f 
celery,  one  tablespoonful  butter,  tablespoonful  of  flour,  half  tea- 
spoonful  salt,  and  few  grains  of  cayenne.  Drain  oysters  in  a  col- 
ander and  wash  them  by  passing  through  a  cup  of  cold  water 
which  drains  into  the  liquor.  Lift  oysters  one  at  a  time  and  ex- 
amine for  pieces  of  shell.  Cook  till  oysters  become  plump,  but 
do  not  allow  to  boil,  heat  liquor  and  water  that  has  been  drained 


SoUPS.  9 

into  it  till  bubbles  rise  to  the  surface  and  then  skim  off  scum  that 
rises.  Heat  milk,  mace  and  celery  in  same  way,  remove  mace  and 
celery  from  the  milk  and  add  butter  and  flour  that  have  been 
creamed  together  with  a  little  milk.  Cook  till  it  thickens,  add 
oysters  and  serve  at  once.  MRS.  WATKINS. 

GUMBO. 

Fry  a  large  onion  in  two  ounces  of  lard  until  it  is  quite  brown, 
but  not  at  all  burnt.  Remove  all  the  onion  from  the  lard;  in  the 
same  lard  fry  a  chicken  which  has  been  cut  up  and  floured,  only 
do  not  cook  it  quite  done;  put  the  fried  chicken  in  a  sou])  pot, 
then  to  the  same  lard  fry  one  (two  quarts  better)  of  okra  sliced  in 
small  pieces,  put  the  okra  in  the  soup  pot  with  the  chicken  and 
pour  over  this  three  pints  of  water,  let  it  simmer  one  hour,  not 
boil  fast,  then  add  one  quart  of  tomatoes  chopped  fine,  season 
with  salt  and  one  green  pepper  chopped  fine,  parsley,  celery  tops, 
grated  corn,  tender  lima  beans,  let  this  cook  ever  so  slowly,  with 
meat,  until  vegetables  and  meat  -are  undistinguishable  and  the 
whole  becomes  quite  thick;  a  few  minutes  before  serving  add  a 
tablespoonful  of  butter,  remove  all  bones  possible,  serve  with  rice. 

For  a  six  o'clock  dinner  begin  your  "gumbo"  at  one  p.  m.  If 
too  thick  for  your  taste  add  a  teacupful  of  hot  water  from  time  to 
time.  Gumbo  cannot  be  made  in  one  hour,  it  must  cook  slowly  a 
long  time.  Gumbo  can  be  made  of  beef  cut  in  small  slices,  floured 
and  fried  in  the  same  way  as  chicken,  and  add  any  bits  of  cold 
ham,  chicken  or  veal  you  may  have.  MISS  WAGXER. 


^wwwmmwwwmmwwmmmmmmmmmK 


next 

to  a 

Good 

menu* 

A.N1J   A   UUUU   UlUJiMlU^    1^ 

jq  Good  ?far 

OURS  IS 

^      The  Leading  Piano,  Organ  and  Music  Warerooms  at      =^ 
^z  the  National  Capital.  r^ 


§e      Zanders  & 


^£/?CK  5.  FOSTER,  Manager       ^ 


||      1327  F  STREET  N.  W.  BaltiK!  gg»i.  st.      ^ 

H.  BROWNING  A.  M[DDLETON 

Browning  &  Middleton 

Dealers  in  Proprietors 

Fine  Family  Groceries  and 

Wines,  etc.  Manufacturers  of 

Browning's  Celebrated 

A<^ft    Pennsylvania  Avenue  N.  W.  Stomach  BittcfS_ 
DUO    Washington,  D.  C. 


INSURE  YOUR   PROPERTY   WITH   THE 

Potomac  Insurance  Company 

Of  Georgetown. 

Chartered  by  Congress  March  2d,  A.  D.,  1831. 
W.  Riley  Dfeble,  Pres.  J.  H.  Bradley,  Stc'y 

HOME   OFFICE: 

1219  Thirty-Second  St.,  Georgetown,  D.  C. 

WASHINGTON  BRANCH  : 

1319  F  Street    Northwest. 


FISH,  CRABS,  ETC. 


TURBOT. 

Steam  ami  pick  four  pounds  of  fish.  Take  one  quart  of  milk. 
one  bunch  parsley  chopped  fine,  pepper  and  salt;  when  milk  is 
nearly  boiling  thicken  with  flour  until  it  is  the  consistency  of  thick 
cream.  After  taking"  from  fire  add  two  well  beaten  eggs  and  one- 
quarter  of  a  pound  of  butter.  Butter  a  baking  dish,  put  in  a  layer 
of  hsh,  and  one  of  dressing,  until  the  dish  is  full;  sprinkle  crackep 
crumbs  on  top  and  bake  twenty  minutes  before  serving.  This  can 
be  served  in  individual  dishes.  MISS  SKILES. 

TURBOT  DRESSING. 

For  four  pounds  of  fish  before  it  is  picked  use  one  quart  of  milk 
and  a  little  parsley,  one-quarter  pound  of  butter,  pepper,  salt  and 
two  eggs;  boil  milk  with  salt,  pepper  and  chopped  parsley  thick- 
ened with  dour,  until  it  is  as  thick  as  soft  butter.  Take  from 
stove  and  put  in  while  hot  two  well  beaten  eggs  and  the  butter. 

AIRS.  K.  W.  SKILES. 

FRESH  CODFISH  AU  GRAT1X. 

Boil  the  cod  until  tender,  cut  in  pieces  and  put  in  baking  dish ; 
use  same  sauce  as  for  cauliflower,  cover  with  bread  crumbs  and 
send  to  oven.  MRS.  G.  T.  DUNLOP. 

BAKED  HALIBUT. 

Take  a  piece  of  halibut  weigning  five  or  six  pounds,  and  lay  in 
salt  and  water  for  two  hours.  Wipe  dry  and  score  the  outer  skin. 
Set  in  baking  pan  in  tolerably  hot  oven  and  bake  an  hour,  basting 
often  with  butter  and  water  heated  together  in  tin  cup  or  sauce- 
pan. When  a  fork  will  penetrate  it  easily  it  is  done.  It  should  be 
a  fine  brown.  Take  the  gravy  in  the  dripping  pan,  add  a  little 
boiling  water.  Should  there  not  be  enough  stir  a  tablespoonful 
of  catsup,  the  juice  of  a  lemon  and  thicken  with  browned  flour, 
previouslv  wet  with  cold  water.  Boil  up  once  and  put  into  sauce 
boat.  KENTON  COOK  BOOK. 

ESCALLOPED  SHRIMPS. 

One  and  one-half  pints  of  shelled  shrimps,  one  pint  of  boiling 
water,  one-half  pint  of  grated  bread  crumbs,  one  teaspoonful  beef 


14  FISH,  CRABS,  ETC. 

extract,  two  tablespoonfuls  of  flour,  three  tablespoonfuls  of  butter, 
one  generous  teaspoonful  of  salt,  one-eighth  teaspoonful  of  cay- 
enne, one  teaspoonful  of  mustard,  one  teaspoonful  of  lemon  juice. 
Dissolve  the  beef  extract  in  the  boiling  water.  Put  butter  in  a 
saucepan  and  beat  to  a  cream.  Add  flour  and  mustard  and  beat 
until  light.  Gradually  pour  the  hot  liquid  on  this.  Place  the 
saucepah  on  the  fire  and  stir  contents  until  they  begin  to  boil. 
Now  add  the  lemon  juice  and  half  the  salt  and  peoper  and  cook 
six  minutes.  Season  shrimps  and  stir  them  into  the  sauce.  Turn 
the  mixture  in  a  shallow  escallop  dish  that  will  hold  about  a  quart, 
cover  with  grated  bread  crumbs  and  dot  with  half  tablespoonful 
of  butter  broken  into  little  bits.  Bake  for  twentv  minutes  in  a 
rather  hot  oven.  D. 

PICKED  CODFISH. 

Soak  as  much  codfish  as  you  desire  to  cook  over  night.  In  the 
morning  pick  it  to  pieces  and  place  in  a  saucepan  with  cream  and 
some  potatoes  cut  into  small  pieces.  Add  butter  and  salt  and  let 
it  cook  until  thoroughly  tender.    Serve  over  toast  on  a  flat  dish. 

SPICED  MACKEREL. 

Soak  half  dozen  mackerel  over  night,  boil  until 'tender,  remove 
bones  and  lay  in  stone  jar.  Boil  one  quart  of  vinegar  with  one 
grated  nutmeg,  three  blades  of  mace  and  three  cloves ;  pour  over 
fish.     Will  be  readv  for  use  in  about  two  days. 

KENTON  COOK  BOOK. 

SARDINES  ON  TOAST. 

Drain  the  oil  from  a  box  of  sardines  and  drain  the  fishes  on 
brown  paper.  Cut  bread  into  thin  slices  a  little  longer  and  wider 
than  the  fishes.  Toast  and  arrange  the  fishes  one  on  each  slice. 
Stand  in  the  oven  until  hot.  Scatter  lightly  with  grated  Parmesan 
cheese.     Garnish  dish  with  lemon  and  parsley. 

FISH  CREAM. 

For  twenty-five  guests  take  two  pounds  of  halibut,  boil  care- 
fully and  pick  apart,  then,  with  wooden  spoon,  mash  until  per- 
fectly fine.  Add  two  unbeaten  whites  of  eggs,  mix  thoroughly 
and  then  stir  in  one  pint  whipped  cream.  Add  two  teaspoonfnls 
salt,  dash  of  pepper,  pack  into  cutlet  or  other  small  moulds, 
stand  in  steamer  and  steam  for  twenty  minutes,  turn  out  on  heated 
dish  and  pour  over  them  sauce  Hollandaise.      MRS.  RORER. 


FISH.  CRABS,  ETC.  15 

DEVILED  CRABS. 

Take  meat,  eggs  and  coral  of  twelve  large  crabs,  put  in  sauce- 
pan with  half  pound  butter,  warm  well.     The  juice  of  one  lemon, 

red  pepper  and  salt  to  taste,  small  pinch  of  mustard  and  one 
tablespoonful  Hour;  stir  well  and  just  before  taking  from  the  fire 
add  yolks  of  four  eggs;  mix  well  and  fill  shells;  sprinkle  with 
cracker  meal  and  a  little  melted  butter  and  brown.  (  >ne  cup  of 
white  wine  will  add  to  the  above.  "THE  WINDS<  >R." 

SOFT  CRABS. 

Turn  up  ends  of  shells  and  take  out  dead  man's  fingers,  take  ofT 
flap  and  cut  out  sand  bag.  Lay  in  cold  water  till  ready  to  fry. 
Dust  with  flour,  put  little  salt  and  fry  in  hot  lard. 

MRS.'SPENCER  WATKINS. 

CRAB  A  LA  CREOLE. 

Put  into  a  saucepan  a  large  piece  of  butter  and  four  young 
onions  cut  into  rings,  two  green  chilies  chopped  fine,  one  small 
sliced  tomato,  salt,  black  pepper,  and  a  little  cayennne;  stew 
gently  five  or  six  minutes,  then  dredge  in  a  very  little  flour  and 
add  a  very  little  good  cream.  Pick  the  meat  from  two  crabs,  put 
into  the  sauce,  stew  two  minutes  and  serve  on  toast. 

DEVILED  CRABS. 

To  twenty-five  cents'  worth  of  crab  meat  add  three  eggs,  a  little 
bread  crumbs,  red  pepper,  salt,  butter,  one  onion  grated  fine. 
Mix.  Put  some  butter  and  lard  in  frying  pan;  when  hot  drop 
these  in  like  potato  cakes.  MORGAN. 

LOBSTER  A  LA  NEWBURG. 

Split  two  good  sized,  freshly  boiled  lobsters,  pick  all  the  meat 
from  shells,  cut  into  pieces  about  an  inch  square.  Place  in  sauce- 
pan over  hot  fire  with  one  ounce  fresh  butter,  pinch  salt,  half 
saltspoonful  red  pepper,  adding  two  medium  sized  truffles  cut 
into  dice.  Cook  five  minutes  then  add  one  wine  glass  of  Madeira 
wine,  reduce  one-half,  which  will  take  three  minutes.  Have  three 
egg  yolks  in  a  bowl  with  half  pint  sweet  cream  beaten  well  to- 
gether, add  to  lobster.  Gently  shuffle  for  two  minutes  longer,  or 
until  it  thickens.     Pour  into  a  hot  tureen  and  serve. 

DELMONICO. 


16  *  FISH.  CRABS,  ETC. 

LOBSTER  CUTLET. 

(  >ne  pound  lobster  meat,  half  pound  best  butter,  half  cup  flour, 
pinch  mustard,  juice  of  one  lemon,  salt,  pepper  and  little  nutmeg. 
Put  butter  and  flour  in  saucepan  and  make  a  drawn  sauce.  Then 
add  lobster  meat  and  work  well.  Add  mustard,  minced  parsley, 
salt,  pepper,  lemon  juice  and  nutmeg.  Let  cool,  then  form  in 
cutlets,  bread  in  cracker  meal  and  egg,  fry  a  nice  brown.  Serve 
with  cream,  tomato  or  Bernaise  sauce.      "THE  WINDSOR." 

COD  A  LA.CREME. 

Put  into  boiling  water  for  ten  minutes  two  pounds  of  fresh  cod- 
fish, lift  it  carefully  from  the  water  and  pick  into  large  flakes  with 
a  silver  fork.  Put  one  tablespoonful  of  butter  and  one  of  flour 
into  a  saucepan,  mix,  add  one  pint  of  milk,  stir  constantly  until 
boiling,  then  add  codfish,  teaspoonful  of  salt  and  one-fourth  tea- 
spoonful  of  pepper,  stand  over  back  part  of  fire  until  smoking 
hot.  Arrange  on  the  serving  dish  a  neat  border  of  mashed  po- 
tatoes, fresh  over  with  white  of  egg,  run  in  the  oven  just  a  mo- 
ment to  brown,  and  then  add  to  the  codfish  mixture  the  yolks  of 
two  eggs;  stand  over  the  fire  until  it  just  comes  to  boiling  point; 
pour  it  into  the  center  of  border;  sprinkle  over  some  thinly  chop- 
ped parslev;  garnish  the  dish  with  gherkins  and  radishes,  and 
serve.  MRS.  WATKINS. 

SOFT  SHELL  CRABS. 

Take  four  pats  butter,  let  it  become  very  hot,  then  put  in  four 
medium  sized  soft  shell  crabs,  first  prepared  by  removing  lungs 
and  washing  thoroughly.  Add  two  teaspoonfuls  lemon  juice. 
Cook  about  ten  minutes,  being  careful  not  to  burn.  Season  with 
little  salt  and  white  pepper.'    Serve  on  toast  or  plain.        H.  H. 


OYSTERS. 


BROILED  ( )YSTERS. 

Lay  large  oysters  on  close  gridiron.  Cook  on  one  side,  then 
on  the  other.  Season  with  pepper,  salt  and  melted  butter.  Serve 
on  squares  of  toast  and  garnish  with  thin  sliees  of  lemon. 

KENTON  COOK  BOOK. 

PHILADELPHIA  FRIED  OYSTERS. 

Purchase  large  oysters,  drain  in  a  colander  and  dry  one  at  a 
time  on  soft  napkin  or  old  linen  towel,  lifting  with  the  fingers, 
not  with  a  fork.  Season  them  on  both  sides  with  salt  and  pepper. 
Beat  up  an  egg  in  a  saucer,  and  add  tablespoonful  of  boiling 
water  and  little  salt.  Have  ready  on  the  baking  board  plenty  of 
powdered  bread  or  cracker  crumbs,  well  seasoned  with  salt  and 
pepper.  Dip  each  oyster  in  the  beaten  egg  and  then  in  the 
crumbs,  being  careful  that  every  part  is  covered  with  crumbs. 
Meantime  heat  the  fat  in  which  the  oysters  are  to  be  fried,  and 
test  by  dropping  in  a  crumb  of  bread,  which  will  brown  quickly 
if  the  fat  is  hot  enough.  Lay  in  six  oysters,  watch  carefully,  and 
when  they  are  of  a  golden  brown  tint  remove  with  a  skimmer, 
drain  on  soft  paper,  and  serve  at  once.  Cook  more  as  soon  as  the 
first  are  served.  Oysters  should  never  be  fried  until  it  is  quite 
time  to  send  them  to  table.  If  there  are  many  to  fry  they  may 
all  be  dipped  and  made  ready  as  much  as  half  an  hour  before  they 
will  be  needed.  They  must  then  be  laid  on  a  clean  cloth  in  a 
cool  place  until  it  is  time  to  fry  them.  D. 

PICKLED  OYSTERS. 

For  one  gallon.  Wash  oysters  and  strain  liquor  through  flan- 
nel, then  cook.  Lay  oysters  on  dish  to  cool.  Take  two  quarts 
of  liquor  and  one  quart  vinegar  (if  too  acid  add  more  liquor  to 
suit  taste).  Put  on  stove  with  several  blades  mace,  handful  cloves 
and  few  allspice;  boil  couple  of  minutes.  Take  off,  add  little  cay- 
enne and  pour  over  oysters.  Let  cool  before  putting  in  sealed 
jars.  MRS.  ALPHEUS  MIDDLETOX. 

STEAMED  OYSTERS. 

Lay  some  oysters,  in  the  shell,,  on  a  steamer.     Set  over  pot  of 


20  OYSTERS. 

boiling  water  until  the  shells  open.     Serve  at  once  with  salt,  pep- 
per and  butter.     Lemon  can  also  be  used. 

MRS.  ROBINSON. 

OYSTER  CHARTREUSE. 

One  quart  oysters,  one  pint  cream,  one  small  slice  of  onion, 
half  cupful  milk,  whites  of  four  eggs,  two  tablespoonfuls  butter, 
salt,  pepper,  two  tablespoonfuls  hour,  one  cupful  of  fine,  dry 
bread  crumbs,  six  potatoes,  one  tablespoonful  minced  parsley. 
Pare  and  boil  potatoes,  mash  fine  and  light,  add  milk,  salt,  pep- 
per, one  tablespoonful  of  butter,  whites  of  eggs  beaten  to  stiff 
froth  and  the  parsley.  Have  a  two-quart  charlotte  russe  mould 
well  buttered  and  sprinkle  the  bottom  and  sides  with  bread 
crumbs  (there  must  be  butter  enough  to  hold  the  crumbs).  Line 
mould  with  the  potato  and  let  stand  a  few  minutes.  Put  cream 
and  onion  on  to  boil,  mix  flour  with  little  cold  cream  or  milk 
(about  one-quarter  of  a  cupful)  and  stir  into  the  boiling  cream. 
Season  well  with  salt  and  pepper  and  cook  eight  minutes.  Let 
the  oysters  come  to  a  boil  in  their  own  liquor,  skim  them  and 
drain  off  all  juice.  Take  the  onion  from  the  sauce  and  add  oys- 
ters. Taste  to  see  if  seasoned  enough,  and  turn  into  mould  very 
gently,  cover  with  the  remainder  of  potato,  being  careful  not  to 
put  on  too  much  at  once.  When  covered  bake  a  naif  hour  in  hot 
oven.  Take  from  oven  ten  minutes  before  dishing  time  and  let 
it  stand  on  the  table.  It  should  be  baked  half  an  hour.  Place  a 
larger  platter  over  the  mould  and  turn  both  dish  and  mould  at 
the  same  time.  Remove  mould  very  gently.  Garnish  dish  with 
parsley  and  serve.  Every  part  of  the  mould  must  have  a  thick 
coating  of  mashed  potato,  and  when  the  covering  of  potato  is  put 
on  no  opening  must  be  left  for  sauce  to  escape. 

KENTON  COOK  BOOK. 

GRILLED  OYSTERS. 

One  dozen  large  oysters,  dry  them  on  a  towel,  take  two  large 
tablespoonfuls  of  butter,  brown  slightly  in  a  stewing  pan,  and 
when  the  oysters  are  thoroughly  dry  put  them  in  the  butter,  into 
which  add  a  small  quantity  of  flour.  Let  them  simmer  about 
twenty  minutes,  season  with  black  and  red  pepper,  salt  and  a 
little  Worcestershire  sauce.  "THE  GRAFTON." 

OYSTER  LOAF. 

This  is  particularly  nice  when  something  out  of  the  ordinary 
is  desired  for  a  luncheon.  Cut  a  long  loaf  of  bread  into  slices 
about  two  inches  thick.  Trim  off  the  crust,  make  the  slices 
sciuare  and  then  dig  out  the  crumb  at  the  center  of  each,  leaving 
sides  and  bottom  to  form  a  sort  of  box.  Brush  the  hollowed 
squares  of  bread  with  melted  butter  and  place  them  in  a  quick 


OYSTERS.  21 

oven.     \\  lu'ii  they  have  browned  nicely  fill  them  with  creamed 
oysters  and  serve.  1 ). 

CREAMED  (  >YSTERS. 

Dry  one  pint  of  oysters  on  a  napkin,  spread  on  a  plate  and  sea- 
son with  salt,  pepper  and  a  suspicion  of  cayenne.  Make  a  sauce 
with  one  pint  of  cream,  one  tablespoonful  butter  and  two  of  flour. 
When  sauce  is  cooked  roll  in  the  oysters,  put  in  individual  scallop 
dishes  and  hake  in  hot  oven  ten  minutes.  Mix  oysters  and  sauce 
while  hot  and  put  in  oven  immediately.      "THE  WINDS<  )R." 

OYSTER  PIE. 

(  »ne  quart  of  oysters,  one  pint  of  milk,  one-half  pint  water,  one- 
half  cupful  of  butter.  Pmt  milk,  water  and  butter  on  stove  and  let 
get  scalding  hot,  add  one  heaping  tablespoonful  of  flour  rubbed 
smooth  in  a  little  milk,  and  cook  until  it  thickens.  Add  three 
eggs  well  beaten,  then  two  tablespoonfuls  of  rolled  cracker  and 
the  oysters  and  let  scald,  stirring  all  the  time.  -  Season  with  pep- 
per and  salt.  Turn  this  into  baked  crust.  For  crust,  make  after 
rule  for  puff  paste,  line  the  baking  dish  and  bake.  Cut  upper 
crust  to  fit  dish  and  bake  on  heavy  paper  if  you  haven't  pan  the 
right  size.     Prick  bottom  crust  with  fork  to  prevent  blistering. 

KENTON  COOK  BOOK. 

PANNED  OYSTERS. 

Drain  oysters  in  colander.  Have  a  frying  pan  very  hot.  pour  in 
the  oysters,  a  lump  of  butter  size  of  an  egg  (for  a  pint  of  oysters), 
one  tablespoonful  cracker  crumbs,  teaspoonful  lemon  juice,  salt 
and  cayenne  pepper.  Let  all  cook  together  for  a  minute  or  so, 
just  until  the  oysters  commence  to  curl.  MRS.  INNES. 

MINCED  OYSTERS. 

Chop  one  quart  of  oysters,  mince  one  onion  fine,  add  about  as 
many  urown  bread  crumbs  as  oysters,  season  with  pepper  and 
salt,  a  little  lemon  juice  with  yolks  of  four  raw  eggs,  one  table- 
spoonful of  butter.  Cook  a  little,  fill  shells  and  bake  a  light 
brown.  MRS.  J.  X.  MITCHELL. 

OYSTER  LOAF. 

Cut  an  oblong  slice  from  the  upper  side  of  a  Vienna  loaf  of 
bread,  then  scoop  out  the  crumbs  from  the  inside  of  the  loaf. 
Spread  the  casing  with  butter,  fill  with  raw  oysters,  about  a  quart; 
add  one  tablespoonful  of  chopped  parsley,  half  a  cupful  of  cream, 
some  small  bits  of  butter,  pepper,  salt  and  two  drops  of  Tabasco 
sauce.  Put  on  the  upper  crust,  put  in  a  baking  dish  and  pour 
the  oyster  liquor  over  it.  Cover  and  bake  twenty  minutes,  bast- 
ing often  with  the  oyster  liquor.  When  done  nut  on  an  oblong 
dish,  cut  in  slices  and  serve  hot.  MRS.  W ATKINS. 


=  Edge  Grain  Floorings 


2-in.,  2i-in.  and  3-in.  face— Difficult  sizes  of 
Georgia  Pine  Timber  —  Estimates  of  cost  of 
Lumber  and  Mill  Work — Go  to 


€1)0$.  U).  Smith 


CAPITAL  PARK  MILLS 
1ST  AND  G   STS.  N.  E. 

Headquarters  for  Building  Supplies. 


CooK  Bros.  &  Co. 


DEALERS   IN 


Groceries,  Fruits  and  Provisions 

1908  and  1910  14th  Street  N.  W.,  Washington,  D.  C. 


e^EAMERg  BUTTE-R  A  SPEei  ALTy 


I  Do  Vou      t 

vUllvl      Will/     i    Only  one  quality  lens— the   best 

fieadacbe?  \ 


B 


LARGE  percentage  of  chronic  cases  of  headache 
are  the  result  of  eye  troubles  In  such  cases  in- 
stant relief  follows  the  adjustment  of  the 
proper  glasses.  If  you  have  tried  medicine 
without  success  let  us  fit  you  with  proper  glasses. 
No  charge  for  examination.  Best  glasses  for 
the  least  money.  Our  business  is  conducted 
with  a  view  of  securing  permanent,  not  tempo- 
rary custom.     Satisfaction  is  guaranteed. 

McAllister  &  Feast,  Opticians— 1311  F  St. 

Optical  Goods,  Cameras  and  Photographic  Supplies. 


MEATS. 


ROAST  PIG. 

The  pig  should  not  be  under  four  or  six  weeks  old.  Stuff  with 
cooked  sweet  potatoes  in  which  a  small  slice  of  bacon  has  been 
chopped  hue.  pepper  and  salt  to  taste.  Scald  the  pig  on  the  in- 
side, rub  with  pepper  and  salt,  fill  and  sew  up.  Bend  the  forelegs 
under  the  body,  the  hind  legs  forward  under  the  pig  and  skewer 
to  keep  in  position.  Place  in  a  large  baking  pan  and  pour  over 
one  quart  of  boiling  water.  Baste  often.  When  of  a  fine  brown 
cover  the  edges  of  a  large  dish  with  curled  parsley ;  first  sift  over 
the  pig  powdered  crackers,  then  place  it  kneeling  in  a  PTeen  bed. 
Place  in  the  mouth  a  red  apple.  If  eaten  hot  serve  with  the 
gravy.  It  is  better  cold  served  with  little  mounds  of  grated  horse- 
radish in  the  green  bed.  The  mouth  must  be  kept  open  with  a 
corn  cob  or  piece  of  wood  while  cooking. 

MRS.  CALL  AH  AX. 

BROILED  HAM. 

Cut  in  slices:  if  salty,  pour  boiling  water  over  the  meat  and  let 
it  stand  five  or  ten  minutes.  Wipe  dry  and  boil  over  a  clear  fire. 
Pepper  before  serving.  If  the  ham  looks  dry,  pour  a  little 
melted  butter  on  it. 

B<  >ILED  FRESH  TONGUE. 

Wash  well  and  put  into  boiling  water  to  cover,  with  three  table- 
spoonfuls  of  salt  and  one  tablespoonful  of  pepper.  Cook  six 
hours  or  until  very  tender;  cook  down  in  kettle,  being  careful  that 
it  does  not  burn.     Peel  off  the  skin  while  hot. 

'  KENTON  COOK  BOOK. 

FRICASSEE  OF  COLD  MEAT. 

One  and  one-half  pints  of  cold  meat,  one  pint  of  water,  three 
tablespoonfuls  of  butter,  one  and  one-half  teasooonfuls  of  salt, 
one-third  teaspoonful  of  pepper,  two  tablespoonfuls  of  Hour,  one 
teaspoonful  of  onion  juice.  Have  the  meat  cut  in  generous  slices. 
Season  it  with  a  teaspoonful  of  salt  and  half  that  much  of  pepper: 
I'm  the  butter  in  a  frying  nan  and  set  on  the  fire;  wnen  it  becomes 
hot  add  the  flour  and   stir  until   smooth  and   brown,  then   draw 


26  MEATS. 

back  to  a  cooler  place  and  gradually  add  the  water,  stirring  all 
the  time.  Put  the  pan  back  on  the  hot  part  of  the  stove  and  sea- 
son the  sauce  with  the  remaining  salt,  pepper  and  the  onion  juice. 
Simmer  for  five  minutes,  then  add  the  cold  meat  and  cook  gently 
for  three  minutes  if  it  be  rare  beef,  mutton  or  game;  but  if  the 
meat  be  veal  or  poultry  it  may  cook  longer.  D. 

TO  FRY  TRIPE. 

Cut  tripe,  if  it  has  been  boiled,  into  strips  about  four  inches 
wide  and  six  inches  long;  make  batter  witn  eggs,  one  teacupful 
of  flour  and  a  little  milk;  pepper  tripe  and  roll  in  batter.  Fry  in 
pan  of  hot  lard;  as  soon  as  one  side  is  done  turn  on  other. 

AIRS.  SPENCER  W ATKINS. 

STEWED  TRIPE. 

Cut  one  pound  of  beef  tripe  into  small  pieces,  stew  gently  for 
twenty  minutes,  drain  and  add  one  pint  of  the  tomato  sauce. 
When  boiling,  serve.  D. 

YEAL  SCALLOP. 

Chop  some  cold  roast  or  stewed  veal  very  fine,  put  a  layer  in 
the  bottom  of  a  buttered  pudding  dish  and  season  with  pepper 
and  salt.  Have  next  a  layer  of  cracker  crumbs,  sprinkle  with  bits 
of  butter  and  moisten  with  a  little  milk,  then  more  seasoned  veal 
and  then  another  layer  of  cracker  crumbs.  When  the  dish  is  full 
wet  with  gravy  or  broth.  Have  a  layer  of  crackers  on  top  wet 
with  milk  and  two  beaten  eggs.  Bake  from  half  to  three-quarters 
of  an  hour.     Do  not  get  too  dry.     KENTON  COOK  BOOK. 

FOWL  SAUTE  WITH  GREEN  PEAS. 

Remnants  cold  fowl,  one  and  one-half  ounces  of  butter,  one 
dessertspoonful  flour,  pepper,  salt,  good  pinch  of  sugar,  one  and 
one-half  pints  peas,  one-half  pint  stock.  Cut  meat  from  bones  in 
neat  pieces.  Put  butter  in  pan  and  fry  fowl  to  nice  brown,  having 
seasoned  with  pepper  and  salt,  dredge  Hour  over  it,  stir  ingre- 
dients well,  add  peas  and  stock  and  stew  till  peas  are  tender:  put 
in  pinch  of  sugar.     Serve  very  hot  with  peas  in  center. 

AIRS.  SPENCER  WATKINS. 

FRIZZLED  BEEF. 

Have  the  dried  beef  cut  in  knife  blade  slices,  shaving  as  thin  as 
possible.  Place  it  in  a  frying  pan  with  enough  cold  water  to 
cover  it,  set  it  on  the  fire  in  a  moderate  heat  and  wiien  steaming 


MEATS.  27 

well  (but  not  boiling)  pour  off  this  water,  return  the  meat  and 
pan  to  the  stove  and  heat  gently,  stirring  constantly  until  the  beef 
is  somewhat  dry,  add  a  tablespoonful  of  butter  to  every  half 
pound  of  beef,  stir  and  cook  until  the  meat  curls  and  is  getting 
slightly  crisp,  then  add  sufficient  milk  for  a  dressing  for  the  beef, 
about  one  cupful.  .Moisten  half  a  tablespoonful  of  dour  in  a  little- 
cold  milk  and  when  smooth  and  the  milk  in  the  pan  is  hot  add 
this  mixture.     When  about  as  thick  as  cream  serve  on  hot  platter. 

1). 

CREAMED  DRIED  BEEF. 

Eor  a  family  of  six  allow  one-half  pound  of  beef,  two  cupfuls  of 
milk,  two  tablespoonfuls  of  butter,  two  teaspoonfuls  of  flour. 
Place  the  beef  in  a  frying  pan,  cover  with  cold  water,  set  on  the 
fire  and  gradually  heat  to  sejalding.  Drain  and  return  to  the 
stove,  stirring  and  shaking  the  beef  in  the  pan  to  dry  off  all  the 
water.  When  this  is  done  add  the  butter  to  the  beef  and  cook  until 
brown,  generally  four  minutes,  stirring  all  the  time.  Add  the 
flour  to  the  fat,  stir  well,  cook  one  minute,  then  add  the  milk. 
It  will  thicken  quickly  and  should  form  a  creamy  dressing  for  the 
beef  when  done.  Dust  lightly  with  pepper  when  on  the  serving 
platter.  D. 

BEEFSTEAK  FRIED  WITH  OXIONS. 

Prepare  steak  as  for  broiling,  pepper  and  roll  in  flour  and  fry 
in  lard,  remove  steak  from  pan  when  done,  add  to  gravy  one 
chopped  onion,  pepper,  salt,  one-half  teacupful  of  water  and  little 
mustard.     Cook  few  minutes,  put  steak  in  gravv  and  serve. 

MRS.  SPEXCER  WATKINS. 

BRISKET  OF  VEAL. 

Get  a  loin  roast  of  veal,  make  a  dressing  of  bread  crumbs,  but- 
ter, salt,  pepper  and  thyme  or  sage,  and  a  little  chopped  pickled 
pork.  Put  this  dressing  on  the  under  part  of  the  veal  and  roll. 
Tie  with  a  strip  of  muslin.  Put  into  a  pan  with  a  little  hot  water 
and  bake,  basting  often.  Cook  a  six-pound  roast  from  one  and 
three-fourths  to  two  hours.     Make  gravv  as  for  roast  veal. 

MISS  HOGE. 

ROAST  MEAT  IX  TOMATO. 

Make  one  quart  of  the  sauce  as  directed.  Slice  roast  beef  or 
lamb  thin,  as  for  the  table,  and  just  before  serving  place  it  in  the 
boiling  sauce.  Cook  just  long  enough  to  heat  the  meat  and  serve. 
The  secret  of  making  an  inviting"  dish  of  alreadv  cooked  meat  is 
not  forgetting  that  it  is  cooked  enough.  It  should  be  only  heated 
through.  D. 


MEAT  AND  FISH   SAUCES. 


CHUTNEY. 


Four  pounds  of  brown  sugar,  one  pound  of  salt,  six  ounces  of 
powdered  ginger,  seven  ounces  of  onions,  forty  large  unripe 
apples,  two  pounds  of  Sultana  raisins,  one-half  pound  powdered 
mustard,  seven  ounces  of  garlic,  two  ounces  of  cayenne  pepper, 
six  quarts  of  vinegar.  Peel  and  chop  fine  the  apples.  Boil  down. 
Then  mix  the  other  ingredients  and  add  them.     Stir  well. 

*     MRS.  M.  C.  D.  JOHNS(  )N. 

CHILI  SAUCE. 

Two  dozen  large,  ripe  tomatoes,  four  tablespoonfuls  sugar, 
four  onions,  two  green  mango  peppers,  four  cups  vinegar,  four 
dessertspoonfuls  salt,  two  red  mango  peppers.  Scald  and  peel 
tomatoes ;  put  all  the  ingredients  together  and  boil  until  the  mix- 
ture thickens.    Chop  onions  and  peppers  verv  fine. 

MRS.  WATKINS. 

SHIRLEY  SAUCE. 

« 

Eight  large  tomatoes,  one  green  pepper,  one  tablespoonful  salt, 
one  quart  vinegar,  one  tablespoonful  cinnamon,  four  large  onions, 
four  tart  apples,  two  pints  brown  sugar,  one  tablespoonful  cloves, 
one  tablespoonful  allspice.  Hash  all  verv  fine  and  boil  one  and 
a  half  hours.  MISS  FIELD. 

TARTAR  SAUCE. 

Four  yolks  of  eggs,  lemon  juice,  oil,  little  vinegar,  pickle  and 
parsley  chopped  fine.  "THE  LOSEKAM." 

MUSHRCX  )M  SAUCE. 

Roll  piece  of  butter  as  large  as  an  egg  in  heaping  teaspoonful 
sifted  flour,  stir  in  two  tablespoonfuls  warm  water,  let  simmer, 
pour  in  one  teacupful  cream  and  stir,  throw  in  one  pint  young 
mushrooms  washed,  picked  and  skinned.  Add  pepper,  salt,  an- 
other small  piece  butter,  let  boil  up  once  shaking  pan  well  and 
serve. 


30  MEAT  AND  FISH  SAUCES. 

NASTURTIUM  SAUCE. 

Stir  into  one  teacup  drawn  butter,  three  tablespoonfuls  pickled 
nasturtiums,  adding  little  salt  and  pepper.    Let  simmer  and  serve. 

OYSTER  SAUCE. 

One  pint  fresh  oysters,  scalded  enough  to  plump  them,  add  one 
tablespoonful  pepper,  vinegar,  little  black  pepper  and  salt,  pour 
into  sufficient  quantity  drawn  butter  and  serve. 

MRS.  W ATKINS. 

TOMATO  SAUCE. 

Take  tomato  catsup,  mustard.  Tabasco  sauce,  red  and  black 
pepper  and  juice  of  lemon,  mix  thoroughly  with  a  fork;  add  olive 
oil.    When  all  is  thoroughly  mixed  stir  in  vinegar. 

MISS  SKILES. 

APPLE  CHUTNEY. 

Two  teacupfuls  chopped  apples,  two  teacupfuls  chopped 
onions,  one-quarter  teacupful  red  or  green  peppers  chopped,  one 
pint  vinegar  and  one  dessertspoonful  salt.  Scald  and  pour  over 
the  above  hot.  MRS.  HOUSE. 

CREAM  SAUCE. 

» 

One  pint  cream,  one  tablespoonful  flour,  salt  and  pepper  to 
taste.  Let  cream  come  to  a  boil,  add  flour  mixed  smooth  with 
little  cold  cream.     Boil  three  minutes. 

CAPER  SAUCE. 

Make  a  butter  sauce  and  stir  into  it  one  tablespoonful  lemon 
juice,  two  of  capers  and  speck  of  cayenne.  This  sauce  is  for 
stewed  or  boiled  fish  or  mutton. 

ANCHOVY  SAUCE. 

Make  butter  sauce  and  stir  into  it  four  tablespoonfuls  essence 
of  anchovv  and  one  of  lemon  juice.     Best  for  fish. 

KENTON  COOK  BOOK. 

MINT  SAUCE. 

Pour  the  grease  off  drippings  of  roast  lamb,  add  tablespoonful 
tomato  catsup  and  some  green  mint  chopped  fine. 

MISS  HOGE. 


MEAT  AND  FISH  SAUCES.  )[ 

SAUCE  H(  (LLANDAISE. 

I'ut  quarter  of  a  box  of  gelatine  in  quarter  cup  of  cold  water 
in  soak  half  hour;  put  one  pint  milk  over  lire,  beal  together  yolks 
of  three  egg's  with  lour  tablespoonfuls  sugar,  add  these  to  the  hot 
milk,  cook  a  minute.  Take  from  fire  and  add  gelatine,  teaspoon- 
ful  vanilla,  and  when  cold  if  you  use  wine,  four  tablespoonfuls 
sherry.    This  should  be  about  as  thick  as  good  cream. 

MRS.  RORER. 

VINAIGRETTE  SAUCE. 

(  hie  teaspoonful  white  pepper,  one-half  teaspoonful  mustard. 
one  teaspoonful  salt,  one-half  cup  vinegar,  one  tablespoonful  oil. 
Mix  salt,  pepper  and  mustard,  then  very  slowly  add  the  vinegar, 
and  after  mixing  thoroughly  add  drop  by  drop  the  "oil. 

If  vou  take  the  meat  of  a  rock  fish  that  has  been  boiled  and  al- 
lowed to  get  cold,  mince  the  meat  fine  and  serve  on  lettuce  with 
this  sauce,  vou  will  have  a  delicious  salad. 

MRS.  M.  C.  D.  JOHNSON. 

DEVILED  SAUCE. 

Two  pats  butter,  two  teaspoonfuls  chopped  parsley,  one  tea- 
spoonful mixed  English  mustard,  two  chopped  onions  and  two 
tablespoonfuls  vinegar.  After  butter  is  well  melted  cook  two  min- 
utes; keep  continually  stirring.  Add  one  tablespoonful  Worces- 
tershire sauce,  good  pinch  salt,  some  black  pepper  and  little  cay- 
enne. Additional  mustard  and  Worcestershire  sauce  may  be 
added  if  desired  to  have  it  more  sharp.  H.  H. 


J.  M.  BOGLE Y  &  BRO, 

—  FINE— 

..♦©recedes 

1355  32d  STREET  N.  W. 


;F*.  ^W.  Scheele 

Dealer  in 

Choice  meats, 
Truits  and  Vegetables 

Butterine  a  Specialty 

1424=26  32d  Street  N.  W. 

WASHINGTON,  D.  C. 


^Tarris  if 

Qhafer 


♦♦♦♦♦♦♦♦ 


lewekrs 


♦♦♦♦♦♦♦♦ 


1113  Pennsylvania  Ave. 

WASHINGTON,  D.  C. 


The 
Place  to 
Get  a 
Good 
Luncheon! 


DOWN-TOWN  shoppers  who 
want  a  nice,  well-cooked 
luncheon  or  meal  at  a  very 
moderate  price  can  gratify 
their  appetite  HERE 

Everything  that  goes  on  our  table 
is  the  very  best  the  markets  afford 
— served  properly. 

HSipWe  also  serve  "regular" 
Breakfasts  and  Dinners.  Ladies 
find  it  especially  desirable  to  take 
their  meals  here.  Pleasant — quiet 
— home  cooking.  Our  coffee  is 
famous. 


Cbe.. 

Ulilson  £afe« 

611  twelfth  Street 

Just  above  F 


POULTRY  AND  GAME. 


STEWED  RABIHT. 

Cut  rabbit  into  eight  pieces;  after  cooking  in  salt  and  water  put 
in  stew  pan  with  slice  of  pork  or  bacon  and  with  more  than 
enough  water  to  cover  it;  when  nearly  done  take  out  the  pieces, 
strain  water  in  which  they  have  been  boiled  and  return  all  to 
stew  pan  with  teacupful  of  milk,  little  pepper,  salt,  chopped  onion 
and  parsley;  after  this  boils  up  stir  in  heaping  tablespoonful  of 
butter  in  which  a  tablespoonful  of  flour  has  been  rubbed.  Let 
boil  once  more,  then  serve  in  covered  dish  with  four  hard  boiled 
eggs  sliced  over  it  and  bread  crumbs.  The  same  recipe  for 
squirrel.  MRS.  WATKINS. 

BROILED  QUAIL. 

Split  them  at  the  back,  broil,  basting  them  often  with  butter, 
over  a  hot  fire.  As  soon  as  the  birds  are  done  add  a  little  more 
butter,  pepper  and  salt.    Can  be  served  on  buttered  toast. 

MRS.  INNES. 

ROASTED  DUCK. 

If  the  ducks  are  young  they  are  served  rare  and  are  not 
stuffed.  An  especially  delicious  flavor  is  developed  in  the  cook- 
ing if  a  cup  of  chopped  celery  and  a  half  cupful  of  onion  is  placed 
in  the  body  of  each  bird,  removing  this  flavoring  before  serving. 
Full  grown  ducks  should  be  well  cooked,  an  hour  and  a  quarter  is 
usually  sufficient,  unless  of  extra  size.  They  should  be  basted 
every  ten  minutes.  D. 

ROAST  TURKEY. 

Proceed  with  turkey  as  with  chicken,  allowing  fifteen  minutes 
to  the  pound.  Roast  slowly  and  baste  often.  It  is  well  to  cover 
the  breast  with  a  well  greased  paper.  Stuff  the  turkey  with  a 
dressing  made  of  bread  crumbs,  seasoned  with  pepper,  salt,  but- 
ter, onion,  thyme  or  sage.  Or  mix  oysters  with  the  bread  crumbs 
or  use  oysters  only.  Another  way,  add  raisins  and  sage  to  the 
bread  crumbs  and  omit  onion.  M  ISS  HOGE. 


36  POULTRY  AND  GAMK. 

WILD  DUCKS. 

Clean  the  clucks  and  stuff  the  body  with  a  dressing  of  bread 
crumbs  seasoned  with  pepper,  salt,  melted  butter,  sage  and  onions 
or  a  stuffing  of  onions  alone.  Fry  the  onions  brown  and  season 
with  pepper  and  salt.  Place  the  ducks  in  a  pan  and  put  about  a 
half  pint  of  boiling  water  in  the  pan  and  baste  often.  Keep  cov- 
ered. If  the  ducks  are  young  three-fourths  of  an  hour  or  one 
hour  will  cook  them  long  enough.  When  the  ducks  are  old  they 
should  be  steamed  an  hour  and  then  roasted  thirty  minutes.  1} 
the  ducks  are  not  fat  lav  thin  slices  of  bacon  over  the  breast. 

KENTON  COOK  BOOK. 

TO  BROIL  PARTRIDGES. 

Place  in  salt  and  water  an  hour  or  two  before  broiling.  When 
taken  out  wipe  dry  and  rub  all  over  with  fresh  butter,  pepper  and 
salt.  First  broil  under  or  split  side  on  gridiron  over  right  clear 
coals,  turning  till  upper  side  is  fine,  light  brown.  It  must  be 
cooked  principally  from  under  side.  When  done  rub  well  again 
with  fresh  butter,  and  if  not  ready  to  serve  immediately  put  in 
large,  shallow  tin  bucket,  which  will  keep  them  hot,  without  mak- 
ing them  dry  and  hard ;  when  served  sift  over  them  powdered 
crackers  browned.  MRS.  WATKINS. 

SMOTHERED  CHICKEN. 

Flour,  pepper  and  salt  thoroughly  spring  chickens.  Put  good 
sized  lump  butter  in  pan  and  let  it  get  hot  on  top  of  stove.  Put 
in  chickens,  breast  downwards  and  brown,  then  put  in  oven  for 
about  thirty  minutes.  Add  then  a  half  pint  water,  cover  with  pan, 
cook  another  thirty  minutes,  basting  occasionally.  Let  cook  with 
breast  down  until  water  is  added. 

CHICKEN  PIE. 

Stew  chicken  until  tender,  remove  it  and  add  to  gravy  pepper, 
salt,  cream  and  flour,  and  let  come  to  a  boil.  Place  in  baking  dish 
first,  back  of  chicken,  then  wings  and  any  other  pieces  and  some 
small  pieces  of  potato,  then  pour  on  some  of  the  gravy.  Have 
read\-  a  rich  baking  powder  biscuit  dough,  roll  out  half  an  inch 
thick  and  put  over  the  chicken;  add  rest  of  chicken  and  cover 
again  with  dough;  cut  slit  in  middle  of  dough,  pour  rest  of  gravy 
through  the  slit.  Place  on  top  of  stove,  cover  lightly  and  boil  ten 
minutes.     Remove  cover  and  bake  in  oven  half  an  hour. 

KENTON  COOK  BOOK. 


ENTREES. 


CHICKEN  CROQUETTES. 

( )ne  chicken  boiled  and  chopped  very  fine,  three  pairs  of  sweet- 
breads, two  pairs  of  calf  brains  boiled,  one  tablespoonful  butter, 
one  tablespoonful  chopped  parsley,  one-half  onion  put  on  stove 
and  cooked  a  few  minutes,  strain  and  mix  with  other  ingredients. 
Then  put  one-quarter  pound  butter,  one-half  pint  cream,  two 
tablespoonfuls  rlour,  yolks  of  two  eggs  well  beaten;  mix  all  these 
on  the  stove  and  when  it  begins  to  thicken  pour  it  with  the 
chicken,  sweetbreads  and  brains,  one-half  teaspoonful  nutmeg 
or  mace  (or  both),  red  pepper  and  salt  to  taste.  Mix  thoroughly; 
if  too  thick  then  thin  with  a  liquor  from  the  chicken-  one  gill  of 
sherry  wine.  Set  in  a  cool  place  two  or  three  hours  before  mak- 
ing in  croquettes.  MRS.  J.  MAURY  DOVE. 

SALMON  CR(  )QUETTES. 

Fry  an  onion,  chopped  fine  in  one  oz.  butter,  a  golden  brown, 
adding  one  tablespoonful  flour  moistened  with  one-half  pint  of 
white  stock,  stirring  constantly  until  it  hardens.  Season  with 
one-half  tablespoonful  salt,  scant  teaspoonful  white  pepper,  same 
of  cayenne,  one  tablespoonful  English  sauce,  one-half  teaspoon- 
ful mustard,  one  teaspoonful  chopped  parsley.  Stir  well.  Add 
two  pounds  salmon  cooked  and  cut  fine,  with  twelve  mushrooms 
also  chopped  fine.  Cook  for  thirty  minutes.  Then  put  back  off 
hot  fire,  add  four  yolks  of  eggs,  stir  again  for  one  minute;  then 
let  cool.  Form  into  croquettes,  roll  in  bread  crumbs  and  egg  and 
fry  in  very  hot  lard.  DELMONICO. 

RISSOLES. 

Roll  the  trimmings  from  pie  crust  into  a  sheet  about  one-sixth 
of  an  inch  thick.  Cut  this  into  cakes  with  the  largest  patty  cutter. 
Have  any  kind  of  meat  or  fish  prepared  as  for  croquettes.  Put 
heaping  spoonful  on  each  cake.  Brush  edges  of  the  paste  with 
beaten  egg.  then  fold  and  press  together.  When  all  are  done  din 
in  beaten  egg  and  fry  brown  in  boiling  lard.  Thev  should  cook 
about  eight  minutes.    Serve  hot.  MISS  HOGE. 

CANXELON  OF  BEEF. 

Two  pounds  of  round  of  beef  that  has  hung  for  several  days, 


40  ENTREES. 

the  rind  of  half  a  lemon,  four  sprigs  of  parsley,  one  teaspoonful  of 
salt,  one-fourth  teaspoonful  pepper,  quarter  of  a  nutmeg,  two 
tablespoonfuls  melted  butter,  one  raw  egg  and  one  teaspoonful 
onion  juice.  Chop  meat,  parsley  and- lemon  rind  very  fine,  add 
other  ingredients  and  mix  thoroughly,  then  add  one  teaspoonful 
lemon  juice.  Shape  into  rolls  about  three  inches  in  diameter  and 
six  in  length.  Roll  in  buttered  paper  and  bake  half  hour,  basting 
with  butter  and  water.  Place  on  hot  plate  and  serve  with  tomato 
sauce.  MISS  SKILES. 

CREAMED  TURKEY  WITH  MUSHROOMS. 

One  pint  of  any  kind  of  cold  fowl  cut  in  pieces  about  the  size  of 
dice  and  creamed.  Half  can  mushrooms  or  same  quantity  of  fresh 
mushrooms;  one  tablespoonful  flour  creamed  with  tablespoon ful 
butter.     Serve  in  patty  shells.  MRS.  WATKINS. 

STUFFED  CUCUMBERS. 

Halve  cucumbers  and  remove  seeds;  boil  four  tablespoonfuls 
rice  for  half  hour;  drain  and  add  to  it  equal  Quantity  of  chopped 
meat.  Peel  two  tomatoes,  halve  and  press  out  seeds;  cut  into 
small  pieces  and  mix  with  other  ingredients;  add  half  teaspoonful 
salt  and  dash  of  pepper;  place  this  mixture  in  cavity  from  which 
seeds  were  taken;  put  halves  together:  bind  cucumbers  in  shape 
with  piece  of  twine  and  stand  in  baking  pan.  Add  half  cupful  of 
water,  bake  slowly  one  hour,  basting  four  or  five  times.  These 
may  also  be  baked  by  stuffing  the  mixture  into  the  space  from 
which  seeds  were  taken  and  baking  in  halves. 

SCALLOPED  CUCUMBERS. 

Peel  four  good  sized  cucumbers,  cut  into  slices  and  then  into 
blocks.  Crumb  sufficient  bread  to  make  a  pint.  Cover  bottom  of 
baking  dish  with  layer  of  the  crumbs,  then  layer  of  cucumbers, 
and  sprinkle  over  it  a  tablespoonful  of  chopped  onion,  then  an- 
other layer  of  crumbs,  cucumbers,  chopped  onion,  with  a  dusting 
of  salt,  pepper  and  celery  and  having  the  last  layer  crumbs.  Dot 
over  this  a  tablespoonful  of  butter  cut  into  pieces.  Bake  in  a 
moderate  oven  one  hour."  .  MRS.  1XXES. 

PRESSED  CHICKEN. 

To  one  boiled  chicken  picked  as  for  salad  add  one  dozen  olives. 
Cut  up  three  green  peppers,  two  heads  of  celery,  season  with  red 
pepper  and  salt  to  taste  and  mix  all  well.  Take  one  dozen  hard 
boiled  eggs,  slice  and  place  them  around  the  bottom  and  sides  of 
a  deep  dish,  then  put  the  chicken  in.     Let  the  liquor  in  which  the 


ENTREES.  41 

chicken  was  boiled  boil  down  to  a  pint,  then  add  a  quarter  of  a 
box  of  gelatine  which,  when  dissolved  and  cool,  pour  on  the 
chicken  in  the  mould.  Let  it  stand  until  perfectly  firm  and  turn 
out  into  a  dish.     Serve  with  lettuce  and  mayonnaise. 

ESCALLOPEL)  CHICK  EN. 

One  can  mushrooms,  two  whole  eggs  or  four  yolks,  one 
chicken  chopped  fine  with  one  pair  of  parboiled  sweetbreads. 
Tut  on  tire,  add  one  pint  of  cream  or  rich  milk.  As  it  comes  to  a 
boil  stir  in  one  cup  of  butter  creamed  with  one  tablespoonful  corn 
starch.  Stir  in  eggs  well  beaten,  salt  and  penper  to  taste.  Mix 
chicken  and  mushrooms,  put  in  baking  dish  with  cracker  crumbs 
on  top  and  bake  brown.  AIRS.  J.  X.  MITCHELL. 

DEVILED  CHICKEN. 

Chop  very  fine  any  pieces  of  chicken  that  may  be  left.  To  ever) 
pint  of  the  meat  allow  one-half  pint  cream,  one  tablespoonful 
butter,  one  of  chopped  parsley,  three  hard  boiled  eggs,  two  table- 
spoonfuls  bread  crumbs,  quarter  of  nutmeg  grated,  salt  and  cay- 
enne to  taste.  Put  butter  in  a  frying  pan  to  melt,  add  bread 
crumbs,  the  cream,  chicken  and  seasoning.  Stir  over  the  fire  un- 
til it  boils,  then  add  the  hard  boiled  eggs  chopped  very  hue.  Fill 
paper  cases  or  individual  dishes  with  this  mixture,  sprinkle  lightly 
with  bread  crumbs  and  brown  in  quick  oven. 

MRS.  BILLIXGS. 

SWEETBREAD  AXD  MUSHROOOM  PATES. 

Ten  sweetbreads  parboiled,  skimmed  and  all  fat  removed;  cut 
in  small  pieces.  Add  one  even  teaspoonful  salt,  one  can  French 
mushrooms.  Slice  thin,  add  to  juice  one  teaspoonful  salt,  one 
teaspoonful  pepper,  one  saltspoonful  powdered  mace,  lump  of 
butter  size  of  guinea  egg.  Simmer  slowly  twenty  minutes,  add 
sweetbreads  dredged  with  one  heaping  spoonful  corn  starch,  well 
mixed  in  sweetbreads.  Let  boil  up  once  stirring  so  as  to  prevent 
sticking.    Serve  in  pate  shells.  MRS.  WATKINS. 

BREADED  CHEESE. 

One  cupful  of  coarse  bread  crumbs,  three  cupfuls  of  milk,  one 
cupful  of  grated  cheese.  Put  into  pudding  dish  with  crumbs  and 
butter  on  top.     Rake  thirty  minutes.  MRS.  IX'XES. 

STUFFED  GREEX  PEPPERS. 

Half  loaf  of  stale  bread  (not  crust)  grated.  <  >ne  slightly  fried 
onion  chopped  hue,  one  slice  boiled  ham  chopped  hue.  Fry  ham 
and  onion  together.    One  scalded  tomato  chopped  fine  and  mixed 


42  ENTREES. 

with  the  above.  Mix  in  the  yolk  of  one  egg  and  a  piece  of  butter 
size  of  an  egg.  Half  teaspoonful  of  powdered  thyme.  Add  bread 
to  make  thick  paste.  Stuff  pepper  and  bake.  Serve  with  tomato 
or  any  other  good  sauce.  "THE  LOSEKAM." 

TERRAPIN. 

Six  medium  sized  terrapins,  six  eggs,  half  pound  butter,  one 
quart  cream,  salt,  pepper  and  vinegar  to  taste;  add  cream  last. 
Boil  the  eggs  hard;  cream  yolks,  pepper,  salt  and  vinegar  to- 
gether. Put  terrapin  on  fire  and  when  boiling  add  the  cream  and 
boil.  MISS  SKILES. 

SPICED  BEnF. 

Boil  shin  of  ten  pounds  beef  till  meat  falls  from  the  bone.  Pick 
to  pieces,  rejecting  all  gristle.  Set  liquor  away  to  cool,  remove 
fat,  boil  liquor  to  a  pint  and  a  half,  then  return  meat  to  the  liquor 
and  while  hot  add  salt,  pepper,  half  teaspoonful  cloves,  little  nut- 
meg, parsley,  cinnamon  and  a  very  little  sage  and  savory.  Let  it 
boil  up  once  and  then  pour -into  a  mould  or  deep  dish.  Cut  in 
slices.  MRS.  W ATKINS. 

CHICKEN  TERRAPIN. 

Boil  a  chicken,  take  off  skin  and  cut  up  as  for  salad.  Add 
quarter  of  a  tumbler  of  cream  or  milk,  put  over  fire,  then  add  the 
following  dressing:  Yolks  of  three  hard  boiled  eggs  mashed  fine 
and  add  a  quarter  pound  of  butter,  red  and  white  pepper  to  taste 
and  one  teaspoonful  of  salt.  Mix  all  well  together,  and  add  one 
wine  glass  of  sherrv.  When  taken  off  fire  add  another  wine  srlass 
of  sherry.  MRS.  TRAPTER. 

CREAMED  SWEETBREADS. 

Parboil  pair  of  sweetbreads;  when  cold  cut  up  and  remove 
tough  parts  not  to  be  used.  Make  sauce  of  one  auart  milk,  pars- 
ley chopped  fine,  suspicion  of  onion,  teaspoonful  of  Worcester- 
shire sauce,  salt  and  pepper  to  taste,  three  or  four  tablespoonfuls 
of  corn  starch,  three  tablespoonfuls  butter.  Boil  milk,  add  but- 
ter, pepper,  salt  and  other  ingredients  and  stir  in  the  corn  starch 
Mix  with  sweetbreads  and  put  in  pattv  dishes,  sprinkle  top  with 
buttered  crumbs  and  bake  in  hot  oven  for  ten  minutes. 

MISS  SKILES. 
WELSH  RAREBIT. 

Melt  one  pound  creamed  cheese  in  one  tablespoonful  butter, 
stirring  briskly  the  while.  Ueat  up  two  eggs,  teaspoonful  mustard, 


ENTREES,  43 

pinch  red  pepper,  pinch  salt,  half  bottle  ale  or  beer  together  and 
mix  with  cheese.    Cook  ten  minutes  on  moderate  fire. 

"THE  GRAFTON." 

(  ) RANGE  (  >MELETTE. 

The  thinly  grated  rind  of  one  orange  and  three  tablespoonfuls 
of  its  juice,  three  eggs  and  three  teaspoonfuls  of  powdered  sugar. 
Beat  the  yolks,  add  sugar,  rind  and  juice;  fold  in  the  beaten  whites 
and  cook.  Fold,  turn  out,  sprinkle  thickly  with  powdered  sugar 
and  score  in  diagonal  lines  with  clean,  red  hot  poker. 

MISS  SKILES. 

CHEESE  CROQUETTES. 

Two  ounces  bread  crumbs,  two  ounces  grated  cheese,  one  egg, 
pepper,  salt,  cavenne.  Mix  cheese  and  bread  crumbs  well,  season 
rather  highly,  mix  with  white  of  egg,  form  into  balls,  dip  into 
beaten  yolk  of  an  egg,  then  into  bread  crumbs  and  fry  to  light 
brown.    Dry  on  blotting  paper  and  serve.    MRS.  W ATKINS. 

TO  STUFF  GREEX  PEPPERS. 

Make  a  white  sauce  as  follows:  One  tablespoonfnl  of  butter,  a 
little  more  than  the  same  of  flour,  put  on  fire  and  let  melt  rub- 
bing flour  slowly  in  butter,  add  two  cnpfnls  milk,  stir  well:  when 
it  thickens  take  it  off,  chop  one  small  tomato,  parsley,  celery  tops, 
very  little  onion,  stale  bread,  the  lean  part  of  a  strip  of  bacon 
(ham  is  better),  veal,  beef  or  lamb  all  up  together,  then  add  some 
of  the  white  sauce,  perhaps  three  tablespoonfuls  to  five  peppers, 
cut  peppers  from  the  top,  take  out  all  the  seeds,  then  stnff  with  the 
above  mixture,  put  on  the  tops,  put  in  the  stove  and  cook  three- 
quarters  of  an  hour;  dust  the  top  with  cracker  crumbs  before 
putting  on  the  tops.  MTSS  WA(  rNER. 

BRAISED  SWEETBREADS. 

Three  pairs  of  sweetbreads,  two  tablespoonfuls  of  butter,  one 
level  tablespoonfnl  of  flonr,  one-half  pint  of  water,  one  teaspoon- 
ful  of  minced  carrot,  two  teaspoonfuls  of  minced  onion,  one  tea- 
spoonful  of  salt,  one-qnarter  teaspoonful  of  pepper,  one-half  tea- 
spoonfnl  of  extract  of  beef,  one  bay  leaf,  one  small  sprig  of  pars- 
ley, one  small  teaspoonful  of  lemon  juice.  Clean  the  sweetbreads 
and  let  them  soak  for  one  hour  in  two  quarts  of  cold  water  into 
which  two  tablespoonfuls  of  salt  have  been  stirred.  On  taking 
them  from  the  salt  water  drop  them  into  a  bowl  of  boiling  water 
for  two  minutes:  then  arrange  them  in  a  <.\eep  baking  pan.  Put 
the  butter,  herbs  and  vegetables  in  a  frying  pan  and  set  on  the 


44  ENTREES. 

stove.  Cook  slowly  for  fifteen  minutes,  then  add  the  flour  and  stir 
until  the  mixture  becomes  frothy.  Add  the  water  gradually,  stir- 
ring all  the  time.  When  this  liquid  boils  stir  in  the  meat  extract, 
salt,  pepper  and  lemon  juice.  Cook  for  Ave  minutes  and  strain 
over  the  sweetbreads.  Cover  the  pan  and  put  in  a  moderately  hot 
oven.  Cook  for  one  hour,  basting  every  fifteen  minutes  with  the 
gravy  in  the  pan.  Arrange  the  sweetbreads  on  a  warm  dish  and 
pour  brown  mushroom  sauce  around  them. 

HEAD-CHEESE. 

Head-cheese  (pork)  is  usually  made  of  the  head,  ears  and 
tongue,  but  the  head  alone  may  be  used  if  preferred.  Clean  the 
meat  with  the  utmost  care  and  boil  both  the  meat  and  the  bones 
in  salted  water  until  the  former  is  very  tender.  Take  out  the  head, 
place  it  in  a  colander  to  drain  and  remove  all  the  bones  with  a 
knife.  Cut  the  ears  rather  fine  and  place  them  with  the  head 
meat.  Season  the  whole  to  taste  with  salt,  pepper,  sage,  sweet 
marjoram  and  any  other  herbs  that  may  be  available,  and  also  a 
little  powdered  cloves.  Mix  the  mass  well  together  and  pack  it 
tightly  in  a  bowl,  interspersing  layers  of  the  mixture  with  slices  of 
the  boiled  tongue.  Press  the  whole  into  a  compact  shape  and 
cover  it  with  a  plate  on  which  is  placed  a  sufficiently  heavy 
weight.  The  head-cheese  will  be  ready  to  use  in  two  or  three 
days.  It  may  be  cut  in  thin  slices  and  served  with  vinegar  and 
mustard,  if  liked;  or  it  may  be  cut  in  slices,  dipped  in  egg  and 
cracker  crumbs  and  fried.  D. 

FROG  LEGS  FRICASSEE. 

Take  three  pats  butter  and  let  become  thoroughly  melted,  add 
little  salt  and  two  teaspoonfuls  lemon  juice  or  vinegar,  put  in 
three  dozen  medium  sized  frogs'  legs,  cover  dish  and  cook  for 
thirteen  minutes  over  open  fire,  being  careful  not  to  burn;  remove 
juice,  add  one  and  a  half  cups  white  sauce;  if  too  thick  thin  with 
some  of  juice  removed.  Cook  about  three  minutes,  season  to 
taste  and  serve.  H.  H. 


Ibave  JJ)ou  Seen... 


The  Woodwork  in  St.  Peters  Church  ?  It  was  all  made 
at  Capital  Park  Mills,  including  the  handsome  Bard- 
wood  Door  and  Choir  front. 


Thos.  W.  Smith, 

ist  and  Q  Sts.  N.  E.  Proprietor. 


Everything  New 


First-class  Ladies'  and  Gents'  Restaurant 


morgan  Rouse.. 


EUROPEAN 


Pi.  W.  MORGAN,  Proprietor. 


32d  St.  above  M 
West  Washington,  D.  C. 


"Odd  things  not  found  elsewhere." 


W.  C.  Shaw  &  Co. 


JeV/£T£f-s  arjd  SrTV£r*$rprths 


1105  F  Street  N.  W. 
Washington,  D.  C. 


Cbo$.  C.  fiume 


Best  Coffee 
Pure  Spices 


Dealer  in 
Fancy  Groceries 
Choice  Wines 
and  Liquors 

Sole  Proprietor  of  Tunlaw  Flour 
1204  32d  St.,  Washington.  D.  C. 


HATTER   AND  FURRIER 

3139  M  Street 


Dealer  in 

Gloves,  Canes  and  Umbrellas 

Finest  Goods 

at  the  Lowest  Prices 


EGGS. 


OMELETTE. 

Six  eggs,  one  large  teacupfulof  milk,  piece  of  butter  the  size  of 
an  egg,  little  pepper  and  salt  and  dessertspoonful  of  Hour.  Heat 
yolks  and  whites  separately,  melt  butter  in  the  milk  and  stir  into 
the  yolks;  put  the  dour  in  a  little  of  the  milk  and  stir  well;  add  to 
the  yolks  lastly  the  whites  beaten  to  a  very  stiff  froth.  Bake  in 
pan  well  greased  with  lard  in  quick  oven. 

MRS.  ALPHEUS  MIDDLETON. 

STUFFED  EGGS. 

Boil  the  eggs  hard  and  cut  in  two,  remove  the  yolks,  mash 
hue,  adding  pepper,  salt,  melted  butter  and  mustard  to  taste.  Fill 
the  cavities  and  bind  the  two  pieces  together.  A  little  chopped 
parsley  can  be  added  or  omit  the  mustard  and  add  a  little 
chopped  chicken,  in  which  case  roll  in  egg  and  cracker  crumbs 
and  fry  in  hot  lard.  KENTON  COOK  BOOK. 

EGGS  A  LA  SUISSE. 

Butter  a  dish,  put  one  and  a  half  ounces  of  grated  cheese,  then 
four  eggs,  not  breaking  the  yolks;  two  tablespoonfuls  of  cream, 
pepper  and  salt;  cover  with  another  one  and  a  half  ounces  of 
cheese  and  bake  ten  minutes.  This  may  be  served  one  egg  in 
each  little  saucepan  with  enough  cheese,  etc.,  for  itself. 

MRS.  BILLINGS. 

STIRRED  EGGS. 

Three  eggs,  one-half  pint  of  milk,  one  tablespoonful  of  butter, 
one-quarter  saltspoonful  of  salt.  Place  butter  in  the  chafing  dish, 
beat  eggs  until  light,  add  to  them  the  milk  and  salt,  and  when  the 
butter  is  quite  hot  stir  in  this  mixture,  stirring  with  a  silver  fork 
until  the  eggs  are  creamv  and  cooked  sufficiently.    Serve  on  toast. 

D. 

BREADED  EGGS. 

Boil  hard  and  cut  in  round,  thick  slices.  Pepper  and  salt,  dip  in 
beaten  raw  egg,  then  in  fine  bread  crumbs  or  cracker  crumbs  and 
fry  in  hot  butter.    Serve  with  cream  sauce. 

KENTON  COOK  BOOK. 


48  EGGS. 

VERMICELLI  EGGS. 

Four  eggs,  one  tablespoonful  of  corn  starch,  one-half  table- 
spoonful  of  butter,  six  squares  of  toast,  one-half  Dint  of  milk,  salt 
to  taste.  Boil  eggs  for  twenty  minutes  and  when  cold  remove 
shells,  chop  the  whites  fine  and  rub  the  yolks  through  a  coarse 
sieve  or  a  potato  strainer.  Do  not  place  the  yolks  with  the  whites, 
as  they  are  used  separately.  Toast  the  bread  a  light  brown,  see 
that  the  squares  are  uniform  and  without  crust,  and  lay  them  on 
the  serving  platter.  Scald  the  milk  and  add  the  corn  starch 
thinned  with  two  tablespoonfuls  of  cold  water  or  milk.  Stir  until 
of  the  thickness  of  cream  and  then  add  the  seasoning  and  the 
chopped  whites  of  the  eggs.  Lightly  butter  the  toast  and  heap 
the  egg  sauce  upon  the  slices.  Take  a  small  portion  of  the  pow- 
dered yolks  and  place  it  on  the  sauce  on  each  slice  of  toast,  mak- 
ing little  nests  of  it  until  all  is  used,  and  then  serve.  D. 

EGG  BALLS. 

Make  a  thick  syrup  of  one  pound  of  sugar  and  teacupful  of 
water.  Beat  the  yolks  of  twelve  eggs  until  very  light  and  almost 
white.  Take  syrup  off  stove  and  stir  in  the  eggs.  Put  back  on 
the  stove  and  let  it  cook  slowly  until  quite  thick.  After  cool  roll 
into  balls  and  dip  in  caramel  as  you  would  fruit  glace.  When 
carameled  place  in  dish  one  row  above  the  other  in  a  circle,  filling 
in  the  center  with  spun  caramel. 

PICKLED  EGGS. 

Boil  eggs  twentv  minutes,  shell  them  and  place  in  crock,  pour 
over  them  spiced  vinegar.  Will  be  fit  for  use  in  twenty-four 
hours.  If  you  use  vinegar  in  which  beets  have  been  pickled  it 
makes  the  eq-crs  a  pretty  color  and  gives  a  good  flavor. 

KENTON  COOK  BOOK. 


VEGETABLES. 


TIME  TABLE  FOR  COOKING  \  EGETABLES. 

Potatoes,  boiled 30  minutes 

Potatoes,  baked 45   minutes 

Sweet  potatoes,  b<  >iled 45  minutes 

Sweet  potatoes,  baked ■_  , 1    hour 

Squash,  boiled ; 25  minutes 

Squash,  baked 45  minutes 

( ireen  peas,  boiled 20  to  40  minutes 

Shell  beans,  boiled I    hour 

String  beans,  boiled 1  to  2  hours 

Green  corn 25  minutes  to  1  hour 

Asparagus 13  to  30  minutes 

Spinach    15  minutes 

Tomatoes,  fresh 1   hour 

Tomatoes,  canned   30  minutes 

Cabbage 4.5  minutes  to  2  hours 

Cauliflower 1  to  2  hours 

Beet  greens 1   hour 

Onions 1  to  2  hours 

"Beets 1  to  5  hours 

Turnips,  white 45  minutes  to  1   hour 

Turnips,  yellow \\\.o  2  hours 

Parsnips 1  to  2  hours 

Carrots 1  to  2  hours 

KENTON  COOK  BOOK. 

MACARONI  A  LTTALIENNE. 

Twelve  sticks  of  macaroni,  two  tablespoonfuls  cream,  one  table- 
spoonful  flour,  one-half  pint  rich  milk,  two  tablespoonfuls  butter, 
salt,  white  pepper  and  cayenne,  and  one-quarter  pound  of  cheese. 
Wash  and  boil  the  macaroni  rapidly  for  twenty  minutes  in  two 
quarts  of  water,  put  the  milk  on  in  the  double  kettle,  mix  the  but- 
ter and  flour  together  and  stir  into  the  boiling  milk,  add  the  sea- 
soning, cream  and  grated  cheese.  Drain  and  dish  the  macaroni, 
pour  the  sauce  over  and  serve  immediately.  One  tablespoonful 
of  mustard  may  be  stirred  into  the  sauce  if  you  desire. 

If  the  sauce  and  macaroni  stand  long  after  being  mixed  the  dish 
will  be  spoiled,  therefore,  if  they  cannot  be  served  immediately, 
keep  both  hot  on  separate  dishes.  As  it  is  awkward  to  serve  the 
macaroni  in  unbroken  sticks  some  prefer  to  break  the  sticks  be- 
fore boiling,  but  the  true  Italian  wav  is  to  serve  with  unbroken 
sticks.  MRS.  M.  C.  D.  JOHNSOX. 


52  VEGETABLES. 

TO  STUFF  EGG-PLANT. 

Parboil  one  or  two  egg-plants,  cut  lengthwise,  remove  all  the 
pulp,  beat  with  two  taoiespoontuls  of  butter  until  well  mashed, 
add  two  eggs  well  beaten,  yolks  and  whites  separately;  slice  stale 
bread  soaked  in  teacupful  of  milk,  one  onion  chopped  tine,  pepper 
and  salt,  mix  all  thoroughly,  replace  in  skins  and  dust  well  with 
cracker  crumbs,  and  glaze  with  white  of  egg;  bake  until  a  rich 
brown.     Cucumbers,  cooked  in  the  same  manner,  are  delicious. 

MISS  WAGNER. 

HASHED  BROWN  POTATOES. 

Place  a  tablespoonful  of  butter  in  a  frying  pan  and  when  hot 
add  cold,  boiled,  finely  chopped  potatoes  to  uie  depth  of  an  inch; 
usually  four  good  sized  potatoes  will  be  sufficient.  When  chop- 
ping them  add  a  teaspoonful  of  salt  and  a  dash  of  pepper.  Press 
the  potatoes  down  in  the  pan,  packing  it  firmly  with  a  limber 
knife;  cook  slowly  for  six  or  seven  minutes,  when  the  potatoes 
should  be  brown.  Do  not  stir  it.  Now  begin  at  one  side  of  the 
pan  and  foid  the  potatoes  over  on  the  other  like  an  omelette,  pack- 
ing it  closely  together.  Turn  it  upside  down  on  the  serving  plat- 
ter, when  ready  to  serve. 

STUFFED  POTATOES. 

Any  cooked  meat  may  be  used  for  this  dish.  Chop  the  meat 
very  fine  and  season  it  with  salt,  pepper,  a  bit  of  butter  and  a 
tablespoonful  of  tomato,  a  sprig  of  celery,  parsley  or  a  grating  of 
onion.  Cut  large  sized  potatoes  into  halves,  remove  the  centers, 
leaving  a  half  inch  wall,  and  fill  with  the  seasoned  meat,  then  put 
the  two  halves  together,  tie  with  twine,  cut  off  one  end  of  the 
potatoes,  stand  them  upon  their  ends  in  a  pan  or  dish,  cover 
tightly  and  bake  for  fort}-  minutes. 

CREAMED  BAKED  P<  >TAT<  >ES. 

Make  a  cream  sauce  of  one  tablespoonful  of  butter,  one  table- 
spoonful of  flour,  one-half  pint  of  milk,  one-quarter  teaspoonful  of 
salt.  Rub  the  butter  and  flour  together  until  smooth  and  add  it  to 
the  milk  when  boiling:  when  creamy  add  the  salt.  Cut  cold, 
boiled  potatoes  into  small  blocks,  place  them  in  a  baking  dish,  add 
salt  and  pepper  and  cover  with  the  cream  sauce,  sprinkle  over  it 
a  thin  laver  of  bread  crumbs  and  bake  until  brown. 

POTA'D  )  (  >MELETTE. 

Four  eggs,  one  ounce  of  bread  crumbs,  two  ounces  of  potatoes, 
one-half  ounce  of  butter.     Roil  the  potatoes  and  mash  them  with 


VEGETABLES  53 

the  butter,  adding  the  bread  crumbs  and  the  eggs  well  beaten, 
leaving  out  one  white;  season  with  salt  and  pepper,  fry  the  ome- 
lette in  the  pan  with  a  little  butter  and  serve  vcr\   hot.  1 ». 

CREAMED  P<  >TAT<  >ES. 

Bake  potatoes  in  skin  til!  nearly  done,  let  them  get  thoroughly 
cold,  then  cut  in  small  dice;  have  milk,  pepper  and  butter  in  sauce- 
pan and  when  hot  pour  in  potatoes,  shaking  or  stirring-  all  the 
time,  which  will  be  only  a  minute  or  two.    Salt  and  serve. 

MRS.  COLLINS. 

MINCED  POTATOES. 

Boil  potatoes  with  skins  on  until  almost  done.  When  cold  peel, 
cut  in  pieces  size  of  dice,  season  with  cayenne  pepper,  salt  and 
parsley.  Have  frying  pan  with  some  hot  butter  in  it,  pour  in  the 
potatoes,  press  together,  cover  tightly  and  cook  ten  to  fifteen 
minutes,  turn  nut  on  hot  dish  with  crust  up.       MISS  H(  )GE. 

POTATO  PUFF. 

Stir  two  cupfuls  mashed  potatoes,  two  tablespoonfuls  melted 
butter  and  some  salt  to  a  fine,  creamy  condition;  then  add  two 
eggs,  well  beaten  separately,  and  six  tablespoonfuls  cream;  beat 
all  well  and  lightly  together,  pile  in  the  dish  and  grate  cheese 
over  top;  bake  in  quick  oven  until  delicate  brown. 

KEXTOX  COOK  BOOK. 

CREAMED  SWEET  POTATOES. 

To  make  creamed  sweet  potatoes  peel  cold  notatoes  left  from 
dinner  the  night  before,  cut  into  blocks  and  warm  in  a  cream 
sauce  made  by  beating  half  cupful  of  milk  in  a  skillet,  then  put  in 
one  tablespoonful  flour  rubbed  till  smooth  with  one  tablespoon ful 
of  butter,  season  with  salt  and  pepper  and  stir  until  cooked:  then 
put  in  the  potatoes,  allow  them  to  be  thoroughly  heated  and 
serve.  D. 

BROILED  TOMATOES. 

Cut  tomatoes  in  thin  slices,  sprinkle  each  slice  with  bread 
crumbs,  pepper,  salt,  and  broil  eight  minutes;  put  into  hot  dish 
and  place  in  oven  a  few  minutes.  Small  pieces  of  butter  should 
be  put  on  each  slice.     Little  sugar  on  each  slice  may  be  added. 


54  VEGETABLES. 

BAKED  TOMATOES. 

Take  eight  or  ten  large,  fine,  ripe  tomatoes,  skin  and  cut  out 
core.  Place  in  baking  pan  and  fill  centers  with  butter,  sprinkle 
with  pepper  and  sugar,  dredge  over  with  flour,  pour  small  cupful 
cold  water  in  pan;  bake  half  hour  in  moderate  oven. 

KENTON  COOK  BOOK. 

STEWED  MUSHROOMS. 

Peel  the  mushrooms,  scrape  the  stems,  cutting  off  the  hard 
ends,  then  wash  in  cold  water.  Place  in  a  saucepan  a  tablespoon- 
ful  of  butter,  and  when  melted  add  one-half  tablespoonful  of  flour; 
add  one  pint  of  mushrooms,  cover  and  let  simmer  in  a  gentle  heat 
for  ten  minutes,  stirring  often.  Add  two  tablespoonfuls  of  cream, 
heat  again,  salt  and  pepper  and  serve.  All  stirring  should  be 
done  with  silver  spoon ;  if  it  turns  black  they  are  not  mushrooms, 
but  are  poisonous,  and  must  be  thrown  away. 

BROILED  MUSHROOMS. 

Peel  the  mushrooms  and  cut  off  the  stalks,  heat  the  broiler,  lay 
the  mushrooms  carefully  in  and  broil  with  the  upper  side  first  ex- 
posed to  the  fire;  then  turn  and  broil  the  under  side.  Cook  but 
eight  or  ten  minutes,  when  they  should  be  tender.  Remove  from 
the  fire  and  baste  with  melted  butter,  season  with  salt  and  pepper 
and  serve  on  toast. 

CREAMED  MUSHROOMS. 

Drain  off  the  liquor  from  the  mushrooms  and  place  it  in  a  bowl 
to  be  used  for  the  sauce.  Place  on  the  fire  in  a  granite  pan  one 
tablespoonful  of  butter,  heat  slowly  and  add  one  tablespoonful  of 
flour,  stir  until  they  are  blended  but  not  in  sufficient  heat  to 
brown,  and  gradually  add  the  liquor  from  the  mushrooms  and 
enough  cream  to  make  a  thin  sauce;  into  this  turn  the  mush- 
rooms, season  with  salt  and  when  thoroughly  hot  serve  on  squares 
of  toast. 

(  IMELETTE  OF  CORN. 

This  is  a  satisfactory  way  to  use  boiled  corn.  Cut  the  grains 
from  the  cob  until  a  cupful  is  obtained,  beat  six  eggs,  yolks  and 
whites  together,  until  light,  add  six  tablespoonfuls  of  milk  and  the 
corn,  season  with  salt  and  pepper,  mixing  well.  Place  a  teaspoon- 
ful  of  butter  in  the  frying  pan,  and  when  hot  add  the  egg  mixture 
and  cook  as  with  any  omelette. 


VEGETABLES.  55 

CORN  OYSTERS. 

To  one  pint  of  grated  corn  add  one  scant  half  cupful  melted 
butter,  three  tablespoonfuls  of  milk,  two  teaspoonfuls  salt  and 
one-fourth  teaspoonful  pepper;  beat  well  five  minutes.  Have  but- 
ter very  hot  in  frying  pan,  drop  batter  from  spoon  and  fry  until 
brown  on  both  sides.  KENTON  COOK  BOOK. 

CAULIFLOWER  A  I"  GRATIN. 

Boil  cauliflower  till  tender,  put  in  earthenware  dish  whole. 
Make  sauce  of  half  pint  of  milk,  two  tablespoonfuls  flour  and  little 
butter,  one  spoonful  pepper  and  salt,  two  ounces  grated  cheese; 
pour  over  cauliflower  and  bake  until  light  brown. 

.MRS.  GEO.  T.  DUNLOP. 

TO  FRINGE  CELERY  FOR  GARNISHING. 

Cut  the  stalks  into  two-inch  lengths,  stick  plenty  of  coarse 
needles  into  the  top  of  a  cork,  draw  half  of  the  stalk  of  each  piece 
of  celery  through  the  needles;  when  all  the  fibrous  parts  are  sep- 
arated lav  the  celery  in  a  cold  place  to  curl  and  crisp. 

MRS.  M.  C.  D.  JOHNSON. 

STEWED  CUCUMBERS. 

Select  rather  large  cucumbers,  peel  them,  cut  into  halves 
lengthwise  and  then  into  quarters.  Lay  them  in  a  shallow  pan, 
cover  with  boiling  salted  water  and  stew  gently  for  twenty  min- 
utes. When  done  lay  them  carefully  on  toasted  bread  and  pour 
over  them  this  sauce:  Two  tablespoonfuls  of  butter,  one-half  pint 
of  boiling  water,  one-half  lemon,  one  tablespoonful  of  flour,  one- 
half  teaspoonful  of  salt,  a  dash  of  pepper.  Place  half  of  the  butter 
in  a  stew  pan,  and  when  melted  add  the  flour.  Cook,  but  do  not 
brown,  and  when  quite  smooth  add  the  boiling  water.  Simmer 
gently  for  about  ten  minutes,  stirring  all  the  time,  then  add  the 
rest  of  the  butter  and  the  seasoning  and  serve  at  once. 

CUCUMBERS  IN  MILK. 

Cut  the  cucumbers  in  small  squares  after  the  paring  has  been 
removed  and  place  in  a  saucepan  over  a  slow  fire.  Add  a  little 
salt  and  water  and  cook  until  tender,  using  only  just  enough 
water  to  keep  the  cucumbers  from  burning.  Tut  a  pint  of  milk  on 
the  fire  and  when  it  boils  add  two  tablespoonfuls  of  flour  which 
has  been  made  smooth  in  half  a  cupful  of  the  milk  reserved  for 
this  purpose  from  the  pint.  When  it  has  the  consistency  of  cream 
add  the  cucumbers,  drained  from  their  cooking.  Sweeten  slight- 
ly and  serve. 


56  VEGETABLES. 

CREAM  SPINACH. 

Use  only  the  tender  parts  of  the  spinach,  washing  thoroughly; 
this  vegetable  needs  a  great  deal  of  cleansing.  Place  it  in  a  large 
stew  pan,  cover  with  boiling  water  (salted)  and  cook  for  twenty 
minutes.  Drain  well  and  chop  fine,  then  return  to  the  kettle  and 
add  one  tablespoonful  of  butter,  salt  and  pepper,  stir  until 
thoroughly  hot  and  the  butter  is  melted,  then  add  two  tablespoon- 
fuls  of  cream,  beating  until  the  whole  is  light  and  creamy. 

STEWED  OKRA. 

Wash  a  pint  of  okra,  cut  it  into  pieces  crosswise,  place  in  a 
granite  stew  pan,  cover  with  salted  boiling  water  and  simmer 
gentlv  for  half  an  hour.  Add  two  tomatoes  that  have  been  peeled 
and  chopped  and  stew  for  ten  minutes  longer.  Add  a  seasoning 
of  butter,  pepper  and  salt,  if  more  salt  is  needed. 

A  preparation  of  corn,  okra,  tomato  and  lima  beans  affords 
an  appetizing  dish  for  luncheon.  D. 

HOT  SLAW. 

Two  eggs,  one  tablespoonful  butter,  three  of  cream,  one  of 
sugar,  half  teaspoonful  mustard,  pinch  of  red  pepper,  little  onion 
and  parsley,  two  tablespoonfuls  vinegar;  cook  until  thick,  quarter 
head  of  cabbage.  Pour  over  cabbage  and  heat  all  through  before 
serving.     For  cold  slaw  leave  out  onion  and  parslev. 

MRS.  W ATKINS. 

DRESSING  FOR  SLAW. 

Two  eggs,  two  tablespoonfuls  sugar,  two  tablespoonfuls  vine- 
gar, one  tablespoonful  butter,  one  teaspoonful  mustard,  pepper 
and  salt  to  taste,  two  tablespoonfuls  milk;  beat  all  together  and 
boil  until  thick,  take  off  and  add  teaspoonful  olive  oil,  pour  over 
slaw  while  hot.  MARY  BROOKS. 

STUFFED  ONION'S. 

Parboil  and  cut  out  the  heart  of  the  onions,  fill  with  any  kind  of 
meat  finely  chopped  and  highly  seasoned.  When  onions  are  filled 
put  little  butter  on  each,  cover  with  bread  crumbs  and  bake  one 
hour.     Serve  with  cream  sauce. 

BAKED  BEANS. 

Wash  beans  in  warm  water,  put  in  pot  with  plenty  of  hard  water 
and  let  simmer  until  they  are  transparent  or  begin  to  sink,  then 


VEGEl  \mi.ks  57 

throw  into  colander  to  drain.  Put  hack  in  pol  and  pour  on  boiling 
water  and  let  come  to  a  boil,  place  half  the  beans  in  bottom  of 
gallon  crock,  and  in  center  a  nice  piece  of  uncooked  pork,  sea 
soned  with  pepper,  cover  with  rest  of  beans  within  three  inches  of 
the  crock  and  pour  boiling  water  until  you  can  see  it  between 
the  beans,  cover  with  plate  and  hake  six  hours  in  slow  oven. 
Whenever  the  water  has  cooked  down  so  you  cannot  see  it  pour 
on  more  boiling  water;  if.  when  you  taste  them,  they  are  nol 
soned  enough,  put  a  little  salt  in  a  cup  and  pour  boiling  water  on 
it  and  pour  over  beans;  the  last  water  should  not  he  poured  on 
over  half  an  hour  before  beans  are  done.  Tablespoonful  of  mo- 
lasses can  he  added.  KENT*  ).\  C<  M  >K  B<  X  >K. 

TO  BOIL  RICE. 

To  prepare  it  cover  a  cupful  of  rice  with  plenty  of  boiling  water, 
add  a  teaspoonful  of  salt  and  stir  often  from  the  bottom  so  the 
rice  will  not  stick.  Cook  for  about  twenty  minutes,  when  the 
grains  should  be  quite  done  but  not  enough  so  that  they  will 
stick  to  each  other.  Drain  through  a  colander,  return  to  the  ket- 
tle and  set  uncovered  on  the  back  of  the  range  in  a  gentle  heat, 
shake  the  kettle  often  to  loosen  the  rice  from  the  bottom:  it  will 
dry  in  ten  minutes  so  that  every  grain  is  quite  separate  from  the 
others.  If  cooked  a  moment  too  long  rice  will  be  too  soft  and  the 
grains  will  not  dry  off.  Care  should  be  taken  to  drain  it  from  the 
water  as  soon  as  all  hardness  is  gone  from  the  center  of  the  grain. 

FRIED  SQUASH. 

The  white  "button"  squashes  about  four  inches  in  diameter  are 
best  when  fried.  Cut  the  vegetable  into  thin  slices,  dip  in  beaten 
egg,  then  in  seasoned  bread  or  cracker  dust  and  fry  in  hot  fat, 
place  a  colander  in  a  granite  saucepan,  lay  a  soft  yellow  paper  in 
the  colander  and  as  the  slices  become  brown  place  them  on  the 
paper;  set  the  saucepan  in  the  oven  or  in  a  warm  place  on  the 
range;  the  paper  will  absorb  all  of  the  oil  that  may  he  left  in  the 
squash.  Serve  on  a  platter  or  other  flat  dish.  Fried  squash  forms 
an  excellent  luncheon  dish.  D. 


HUTTON  &  HILTON 

o      o 

Cor.  22d  and  L  Streets   Northwest 

WASHINGTON,  D.  C 


pharmacists 


H.  W.  FISHER  &  SON 

Cor.  32d  and  N  Streets  N.  W. 

kE  A  LER  in  Choice  Fruits,  Meats  anrt  Vegetables- 
Fine    Provisions 
Game  in  Season. 


DE  A  LER  in  Choice  Fruits,  Meats  anrt  Vegetables- 
Fine  Provisions.  Fresh  Fish,  Oysters  and 
fiamp  in  Spason 


JOHNSON   &    LUTTRELL 

Dry  and  Fancy  Goods  at  popular  prices.  713  Market  Space 


Be&H  &  B&Ker 


Telephone  981 

486  Pennsylvania  Avenue 

Washington,  D.  C. 


Dealers  in 

Choice  Family  Groceries 

Fine  Wines,  Liquors  and  Cigars 


1323  F  Street   Northwest 


fOR  FIFTEEN  YEARS  this  has  been  the  Delmonico  of 
Washington  for  Ladies  and  Gentlemen.  Prompt  ser- 
vice and  first-class  in  every  respect.  Special  attention 
given  to  parties  after  the  theatre.  Ladies  shopping  will  find 
an  elegant  lunch  served  in  Ladies'  Cafe  from  12  to  2:30  P.  M. 
same  as  business  gentlemen's  lunch  in  Gents'  Cafe.  Private 
Dining  Rooms  for  three  or  more  persons. 


T.  R.  MARSHALL,  Proprietor 


Telephone  1188. 


BREADS. 


PARKER  HOUSE  ROLLS. 

Two  quarts  flour,  one  large  spoonful  lard,  small  teaspoonful 
salt,  one  pint  boiled  milk,  set  aside  to  be  cooled,  half  cupful  sugar, 
half  cupful  yeast;  mix  and  let  rise  over  night.  In  the  morning- 
knead  well  and  let  rise  till  noon;  make  into  long,  harrow  rolls,  let 
rise  till  tea  time. 

HOT  ROLLS. 

Mix  following  ingredients:  Four  pints  flour,  one  pint  fresh 
milk,  two  eggs  well  beaten,  one  large  tablespoonful  melted  lard, 
one  large  tablespoonful  hop  yeast;  set  to  rise  at  n  a.  m.  for 
early  tea;  make  into  rolls  at  5  p.  m.,  and  bake  as  soon  as  risen.  In 
cool  weather  set  before  fire  both  before  and  after  making  into 
rolls. 

BEAT  BISCUIT. 

To  one  quart  flour  add  one  teaspoonful  salt,  half  teacupful  lard 
and  enough  cold  water  to  make  very  stiff  dough;  beat  three- 
quarters  of  an  hour  and  bake  not  too  fast.  One  quart  flour  will 
make  about  forty  biscuits.  MRS.  W ATKINS. 

MARYLAND  BISCUIT. 

Mix  one  tablespoonful  butter  and  one  teaspoonful  salt  into  a 
quart  of  flour,  work  in  milk  enough  to  make  a  stiff  dough,  beat 
dough  with  mallet  or  potato  masher  five  hundred  times. 

BAKING  POWDER  BISCUIT. 

Sift  through  one  quart  flour  four  teaspoonfuls  Royal  Baking 
Powder  and  one  scant  teaspoonful  of  salt,  one  small  tablespoonful 
lard,  add  enough  milk  to  make  soft  dough. 

MUSH  BISCUIT. 

Take  quart  warm  mush,  have  some  sifted  flour  in  a  pan,  put 
mush  in  center,  work  in  tablespoonful  each  of  lard  and  white 
sugar,  one  teaspoonful  salt,  half  teaspoonful  soda  and  half  cupful 
of  yeast,  mix  with  flour  until  as  stiff  as  bread  dough;  let  rise,  work 
done,  cut  with  biscuit  cutter,  let  rise  second  time,  then  bake 
brown.  KENTON  COOK  BOOK. 


62  BREADS. 

TEA  BISCUIT. 

Two  cupfuls  flour,  two  teaspoonfuls  baking  powder,  salt,  but- 
ter size  of  an  egg;  stir  all  lightly.  Put  in  enough  milk  to  roll  out 
soft  and  thin.   '  MRS.  GEO.  T.  DUNLOP. 

BEATEN  BISCUIT. 

One  quart  flour,  one  teaspoonful  salt,  piece  of  lard  size  of  an 
egg,  same  of  butter,  enough  water  and  milk  (half  and  half)  to 
make  stiff  dough,  knead  for  thirty  minutes  or  till  dough  blisters, 
make  into  small  biscuit,  prick  with  fork  and  bake  in  quick  oven. 
To  make  them  crisp  add  yolk  of  one  egg  to  dough. 

CREAM  BISCUIT. 

Beat  two  eggs  well,  add  a  pint  of  cream  and  a  large  spoonful  of 
veast,  stir  in  flour  until  the  dough  is  stiff  enough  to  bake,  make 
into  biscuit  and  set  to  rise  for  five  hours.  They  need  only  a  few 
minutes'  baking.  D. 

LIGHT  BREAD. 

Two  quarts  flour,  one  teaspoonful  sugar,  one  teaspoonful  salt, 
half  teacupful  yeast,  one  egg  well  beaten,  one  pint  water,  sift  flour 
and  divide  into  three  parts,  mix  one-third  in  batter,  put  one-third 
in  jar  to  rise  in  and  the  other  third  over  the  batter;  let  it  stand  two 
hours  and  then  work  well,  adding  small  piece  of  lard  before  bak- 
ing. 

CORN  MUFFINS. 

Three  eggs  beaten  light,  one  pint  buttermilk  (if  very  sour  use 
less),  one  teacupful  cream  or  milk,  cne  small  teaspoonful  soda, 
lard  or  butter  size  of  an  egg,  meal  enough  to  make  batter  of  the 
consistency  of  pound  cake  batter.  MRS.  W ATKINS. 

GRAHAM  MUFFINS. 

One  and  one-half  cupfuls  of  graham  flour,  one  cupful  of  sour 
milk,  one-half  teaspoonful  of  soda,  one  egg,  one-half  teaspoonful 
of  salt.  Dissolve  the  soda  in  a  teaspoonful  of  cold  water,  add  it 
t<>  the  sour  milk,  beat  the  egg  light,  stir  it  into  the  milk  and  then 
the  flour  and  salt.    Bake  fifteen  minutes  in  quick  oven.  D. 

VIRGINIA  MUFFINS. 

One  quart  flour,  one  teaspoonful  salt,  one  tablespoonful  butter 
and  lard  mixed,  one  tablespoonful  brown  sugar,  one  tablespoonful 


BREADS.  63 

well  mashed  white  potato,  half  teacupful  yeast,  three  well  beaten 
eggs,  rub  butter  and  lard  into  flour,  then  potatoes,  salt  and  sugar 
should  be  sifted  with  flour;  ponr  into  it  the  eggs  and  yeast  and 
make  into  soft  dough  with  cold  water  in  summer  and  warm  water 
in  winter,  knead  half  hour,  make  them  at  the  same  time  you  make 
light  bread  and  the  second  time  make  into  round  halls  without 
working,  Grease  tops  of  muffins,  let  rise  two  hours,  then  bake; 
the  enp's  should  he  deep.  .MRS.  GEX.  GETTY. 

QUICK  MUFFINS. 

One  quart  sifted  flour,  three  eggs  beaten  together,  one  (mart 
milk,  lard  size  of  a  walnut;  hake  in  iron  gem  pans;  have  pans  hot. 

MRS.  DOUGHTY. 

MUFFINS. 

(  >ne  egg"  beaten  separately  and  very  light,  one  cupful  flour,  one 
cupful  milk,  one  teaspoonful  baking  powder  or  scant  half  tea- 
spoonful  soda  and  half  cream  of  tartar. 

GRAHAM  GEMS. 

One  cupful  milk,  half  teaspoonful  salt,  half  cupful  white  Hour, 
half  cupful  graham  flour,  two  tablespoonfuls  sugar,  one  teaspoon- 
ful cream  tartar,  half  teaspoonful  soda,  one  tablespoonful  melted 
butter.  Sift  graham  flour,  add  cream  tartar,  soda  and  white  flour 
and  sift  a'gain ;  mix  sugar,  salt  and  milk  and  stir  into  flour,  put  in 
the  butter  and  drop  a  spoonful  in  each  division  of  a  gem  pan,  bake 
in  hot  oven  for  twentv-*five  minutes  and  serve  hot. 

MISS  SKILES. 

WHOLE  WHEAT  GEMS. 

Two  eggs,  one-half  pint  of  milk,  one  teaspoonful  of  salt,  one 
and  one-half  cupfuls  of  whole  wheat  flour,  one  tablespoonful  of 
melted  butter,  two  teaspoonfuls  of  baking  powder.  Mix  the  in- 
gredients together  the  same  as  for  the  flour  gems  and  hake  in  hot 
pans  for  thirty  minutes. 

FLOUR  GEMS. 

<  )ne  and  one-half  cupfuls  of  flour,  one  and  one-half  cupfuls  of 
milk,  one  teaspoonful  of  butter,  one  egg,  one  and  one-half  tea- 
spoonfuls  of  baking  powder.  Mix  the  flour  and  baking  powder 
together,  stir  in  the  melted  butter  and  the  milk,  and  then  the  eee. 
well  beaten;  beat  the  whole  until  light  and  foamy  and  with  it 
nearly  fill  the  gem  pans,  which  should  be  hot  and  well  buttered. 
Bake  for  fifteen  minutes  in  a  quick  oven.  D. 


64  BREADS. 

CORN  POXE. 

Two  coffeecupfuls  of  corn  meal,  one  quart  of  milk,  four  eggs, 
one  tablespoonful  of  drawn  butter,  one  teaspoonful  of  salt  and  one 
teaspoonful  of  sugar.  Beat  the  eggs  thoroughly,  add  the  meal, 
butter,  sugar  and  salt  and  scald  the  whole  with  tne  milk  which 
has  been  previously  set  on  to  boil.  Have  ready  a  buttered  "turk's 
head."  or,  failing  that,  rather  deep  nans;  pour  in  at  once  and  hurry 
into  the  oven;  dp  not  let  the  thin  apnearance  of  the  batter  tempt 
you  to  add  more  meal,  as  has  happened  more  than  once  when  this 
recipe  was  being  tried  to  the  serious  injury  of  the  pone.  The  four 
eggs  will  stiffen  it  sufficiently,  and  the  richness  and  delicacy  of  the 
cake  are  largely  due  to  the  small  proportion  of  meal.  The  "turk's 
head"  is  preferable  to  the  ordinary  pan  because  the  hole  in  the 
center  which  permits  the  hot  air  to  rise  diffuses  the  heat  more 
equally  through  the  mixture.     Bake  in  a  quick  oven. 

MRS.  WATKINS. 

(  IWENDAW  CORN  BREAD. 

Two  teacupfuls  of  hominy  grist,  and  while  hot  mix  with  it  a 
very  large  spoonful  of  butter,  beat  four  eggs  very  light,  yolks  and 
whites  separately,  and  stir  them  in  slowly  to  the  hominy;  next 
add  one  pint  of  milk,  gradually  stirred  in;  lastly  naif  pint  of 
Southern  corn  meal,  a  little  salt.  Bake  in  a  rather  deep  pan  so  as 
to  allow  room  to  rise.  If  properly  mixed  when  cooked  will  be 
equal  to  a  batter  pudding.  MISS  W AGXER. 

S(  >UTH  CAROLINA  CORX  POXE. 

Scald  one  pint  of  corn  meal  with  boiling  water,  add  one  tea- 
spoonful of  salt,  one  of  sugar,  one  tablespoonful  butter,  mould 
with  the  hands  into  oblong  cakes,  lay  in  well  greased  pan  and 
bake  quickly.     It  should  be  broken,  not  cut.  and  eaten  very  hot. 

BROWN  BREAD. 

One  pint  graham  flour,  one  pint  wheat  flour,  mix  well  together 
and  add  one  pint  of  yeast  sponge,  half  cupful  sugar,  lard  size  of  an 
egg.  one  teaspoonful  salt  and  half  pint  warm  water,  mix  as  quickly 
and  softly  as  possible,  let  rise  and  when  light  knead  quickly  and 
put  in  pans;  when  light  bake.  KENTON  COOK  BOOK. 

A  NEW  FLAXXEL  CAKE. 

One  tablespoonful  of  butter,  one  pint  of  flour,  one  teaspoonful 
of  salt,  two  eggs,  two  cupfuls  of  milk,  two  teaspoonfuls  baking 
powder.     Rub  the  butter  into  the  flour  and  add  the  salt,  beat  the 


BREADS.  65 

yolks  of  the  eggs  light,  add  the  milk  to  them  and  when  well  beaten 
stir  the  milk  into  the  hour  until  quite  smooth,  beat  the  whites 
light,  add  them  and  lastly  the  baking  powder  and  bake  on  a  hot 
griddle. 

C<  >RN  GRIDDLE  CAKES. 

Six  ears  of  uncooked  corn,  one  cupful  of  milk,  one  cupful  of 
flour,  one  tablespoonful  of  baking-  ^owder,  one  teaspoonful  of 
melted  butter,  one-half  teaspoonful  of  salt,  two  eggs.  Grate  the 
corn  from  the  cob,  it  should  measure  a  large  pint;  add  the  milk, 
salt,  butter  and  beaten  yolks  of  the  eggs,  then  the  flour,  and  lastly 
the  beaten  whites.  Hake  on  a  hot  griddle,  turning  once  and  add- 
ing a  little  more  Hour  if  the  batter  is  too  thin.  D. 

FLANNEL  CAKES. 

One  quart  flour,  one  pint  meal,  one  teacupful  milk,  one  teacup- 
ful  yeast,  three  eggs,  two  teaspoonfuls  salt.  Beat  all  together  and 
let  it  rise  until  usual  time  in  warm  place. 

BUCKWHEAT  CAKES. 

Two  teacupfuls  buckwheat  flour,  one  teacupful  wheat  flour, 
three  teaspoonfuls  baking  powder,  one  teaspoonful  salt.  Mix  all 
together  and  add  sufficient  sweet  milk  or  water  to  make  soft  bat- 
ter.    Bake  on  griddle  at  once. 

WAFFLES. 

One  quart  flour,  one  quart  sour  cream  (buttermilk  if  you  have 
no  cream),  six  eggs,  one  and  a  half  teaspoonfuls  soda,  half  table- 
spoonful  melted  lard  poured  in  after  batter  is  mixed.  This  may 
be  baked  as  flannel  cakes  or  muffins. 

SUPERIOR  RICE  WAFFLES. 

( )ne  quart  flour,  three  eggs,  one  cupful  boiled  rice  beaten  into 
the  flour,  one  light  teaspoonful  soda.  Make  into  batter  with  but- 
termilk; bake  quickly  in  waffle  irons. 

OLD  FASHIONED  EGG  BREAD. 

One  pint  milk,  three  e£gs  well  beaten,  one  teaspoonful  salt, 
one  tablespoonful  melted  butter;  add  enough  sweet  milk  to  make 
a  rather  thin  batter;  bake  quickly. 


66  BREADS. 

BATTER  BREAD. 

One  cupful  meal,  one  cupful  sweet  milk,  one  cupful  buttermilk, 
two  eggs,  one  tablespoonful  butter,  one  tablespoonful  flour,  half 
teaspoonful  salt  and  same  of  soda. 

VIRGINIA  ASH  CAKE. 

Add  teaspoonful  salt  to  quart  sifted  corn  meal,  make  up  with 
water  and  knead  well,  make  into  round,  flat  cakes,  sweep  a  clean 
place  on  hottest  part  of  the  hearth,  put  cakes  on  it  and  cover  with 
hot  wood  ashes,  wash  and  wipe  it  dry  before  eating.  Sometimes 
a  cabbage  leaf  is  placed  under  it  and  one  over  it  before  baking,  in 
which  case  it  must  not  be  washed..  MRS.  WATKIXS. 

CORN  BREAD. 

One  pint  corn  meal  scalded,  half  pint  milk,  two  eggs,  table- 
spoonful baking  powder.  M  RS.  McD.  R.  YEN  ABLE. 

GERMAN  RUSKS. 

One  quart  flour,  two  eggs,  two  cupfuls  sugar,  two  cupfuls  but- 
ter and  lard  mixed,  two  cupfuls  of  potato  veast,  two  cupfuls  milk. 
one  nutmeg.  Put  all  ingredients  in  middle  of  flour,  work  well 
together  and  set  to  rise  as  loaf  bread:  wash  rolls  over  with  butter 
and  sugar. 

SALLY  LUNN. 

One  quart  flour,  one  teaspoonful  salt,  one  tablespoonful  white 
sugar,  rub  in  heaping  tablespoonful  butter  and  lard  in  equal 
parts,  then  rub  in  an  Irish  potato  mashed  fine,  half  cupful  yeast, 
three  eggs  well  beaten.  Make  up  dough  to  the  consistency  of 
ligfht  bread  dough  with  warm  water  in  winter  and  cold  in  sum- 
mer, knead  half  hour;  when  it  has  risen  light  handle  lightly,  put 
into  a  cake  mould  and  bake  without  second  kneading". 

MRS.  \Y ATKINS. 

SALLY  LUNN. 

Four  cupfuls  sifted  flour,  one  and  a  half  cupfuls  milk,  four 
eggs,  one  and  a  half  cupfuls  sugar,  quarter  of  a  pound  of  butter, 
pinch  of  salt,  three  even  teaspoonfuls  baking  powder. 

RUSK. 

One  tablespoonful  sugar,  one  and  a  half  teaspoonfuls  salt,  one 
cupful  scalded  milk,  quarter  cup  of  yeast  or  sixth  of  a  yeast  cake, 


BREADS.  67 

flour  to  make  soft  dough.  Mix  ingredients  and  let  dough  rise 
over  night,  then  heat  quarter  of  a  cupful  of  butter,  quarter  of  a 
cupful  sugar  and  one  egg  together  and  work  into  the  dough, 
adding  a  little  Hour  to  make  it  stiff  enough  to  mould,  set  to  ris< 
a  second  time,  then  shape  into  rolls  or  tiny  loaves,  let  them  rise 
again  for  an  hour  in  a  warm  place  and  bake. 

SIPPETS. 

Sippets  are  evenly  cut  oblongs  of  bread,  delicately  toasted. 
They  may  be  served  as  dry  toast  or  with  broiled  birds  or  oysters. 

SNOW  CAKES. 

Half  tablespoonful  butter,  one  tablespoonful  sugar,  whites  of 
two  egg's,  one  and  a  half  cupfuls  flour,  one  saltspoonful  salt,  one 
and  a  half  teaspoonfuls  baking  powder,  one  cupful  milk.  Sift 
flour,  salt  and  baking  powder  together  four  times,  cream  butter 
and  sugar  with  a  little  milk,  then  add  the  well  beaten  whites. 
Bake  in  hot,  buttered  pans  from  twenty  to  thirty  minutes. 

MISS  SKILES. 


SANDWICHES. 


CHICKEN  SANDWICHES. 

Chop  the  chickeiij  mix  with  mayonnaise  dressing,  put  it  be- 
tween thin  sliced  bread  with  a  lettuce  leaf. 

AIRS.  J.  MAURY  IX  )\ 'I-:. 

CHEESE  SANDWICHES. 

Take  rich  cheese  and  mash  with  silver  fork,  say  one-fourth 
pound  of  cheese,  yolks  of  two  hard  boiled  eggs  mixed  with 
cheese,  add  enough  mayonnaise  dressing"  to  season  well.  Cut 
bread  in  thin  slices  and  butter,  spreading  cheese  between  slices. 
A  leaf  of  lettuce  can  be  placed  with  cheese  between  bread. 
These  sandwiches  are  nice  served  with  salad. 

STUFFED  ROLLS. 

Cut  oft*  end  of  roll  and  remove  the  inside,  leaving  only  crust. 
Fill  with  a  mixture  of  cheese,  ham  or  chicken  sandwich,  a  >ver 
top  with  small  slice  cut  off.  This  is  nice  for  picnics  or  a  lunch  for 
traveling.  KENTON  COOK  BOOK. 

PATE  DE  FOIS  GRAS  SANDWICHES. 

Cut  bread  in  very  thin  slices,  butter,  then  cut  diagonally,  mak- 
ing sandwiches  three  cornered  in  shape.  Spread  between  slices 
pate  de  fois  gras.  with  or  without  lettuce  leaf.  Caviar  can  be  used 
instead  of  the  pate  de  fois  gras.  MRS.  F.  F.  FIELD. 

HAM  SANDWICHES. 

Grate  one-quarter  pound  cold  ham  in  bowl  with  one  table- 
spoonful  chopped  pickle,  one  teaspoonful  mustard,  little  black 
pepper,  six  dessertspoonfuls  butter.  Put  in  a  bowl  and  stir 
quickly  till  a  cream.  Add  ham  and  seasoning;  mix  all  well  to- 
gether.    Spread  mixture  on  thin  slices  of  light  bread. 

MRS.  WATKINS. 

SHRIMP  PASTE. 

One  pint  of  shrimps  well  boiled,  remove  skins,  be  very  careful 
to  remove  all  pieces  of  shell,  pound  fine  to  a  perfect  paste,  a  table- 
spoonful  of  butter,  cayenne  pepper,  salt,  a  little  grated  nutmeg. 
Put  in  small  earthenware  cups  and  bake;  when  cold  pour  over  the 
tops  melted  butter  to  exclude  the  air.  The  paste  will  keep  for  a 
long  time,  and  is  fine  as  a  sandwich.  MISS  \V.\(  !  XFR. 


'Phone   347. 


TRADE  WITH  THE. 


Emrich  Beef  Co. 


..RELIABLE  MEAT  and  PROVISION  MARKETS.. 

13th  St.  and  K.  Y.  Ave.  21st  and  K  Sts. 

215  Indiana  Ave.  1718  14th  St. 

8th  and  M  Sts.  4th  and  J  Sts. 

2026  14th  St.  3057  M  St. 

5th  and  I  Sts.  20th  St.  and  Pa.  Ave. 


MAIN  MARKET  AND     -|QA£>    1Q     QO/3      Q4- 
GROCEIZY   HOUSE iO\J\J- JL<I     OKfKX     Ol. 


W.  C  D°t^e£  &  Co- 


The  Portland. 


Are   exclusive  agents   for   the  Richard   Hudnut 

perfumes  anfc  Collet  Specialties.., 

In  Washington,  1).  0. 

Ricliarcl  llviclr^vxt. 

H.  liBpOWN-Opticiarx... 

Optical  and   Photographic  Supplies — Spectacles 

n  and  Eyeglasses — Eyes  examined  Free      

jjealer  in       Camera8>  Dry  piates  and  Films,  Developing  and 

Printing  for  Amatuers — Free  dark  room 

1010  F  Street  N.  W. 


THREE  CUBAN  RECIPES. 


CREMA  DE  LECHE  DE  COCO. 

Grate  one  cocoanut,  add  one  cupful  of  water,  press  through  a 
hue  strainer.  To  the  juice  add  an  equal  quantity  of  thick  syrup 
(made  by  boiling-  sugar  and  water  in  proportion  of  one  cupful  of 
water  to  a  pint  of  sugar)  and  six  eggs  beaten  well.  Cook  over  a 
slow  fire  until  it  thickens  like  custard;  when  cool  dust  with  pow- 
dered cinnamon.     Serve  cold. 

PALANQUITA  DE  SANTI  SPIRITA. 

Roast  one  pound  of  shelled  peanuts  until  brown,  skin  them  and 
grind  fine  like  coffee.  Put  this  in  a  saucepan  with  one  pint  of 
sugar  syrup  and  boil  until  thick;  roll  into  balls  size  of  a  large  mar- 
ble when  cool  enough  to  handle.  Drop  these  balls  as  fast  as  made 
into  a  powder  prepared  beforehand  by  grinding  another  quarter 
of  a  pound  of  roasted  peanuts. 

FLANDES  RESTAURANTE  DE  CARDEXAS 

Beat  for  half  an  hour  the  yolks  of  eight  eggs,  add  to  them  one- 
quarter  of  a  grated  nutmeg,  eight  tablespoonfuls  of  wine,  a  pinch 
of  powdered  cinnamon,  six  tablespoonfuls  of  syrup  (made  from 
boiling  one  cupful  of  sugar  and  a  half  cupful  of  water  until  thick) 
and  six  tablespoonfuls  o'f  chicken  stock.  Put  all  these  ingredients 
into  a  porcelain  lined  saucepan,  cook  for  half  an  hour  or  until 
quite  thick,  stirring  frequently.     Serve  cold. 

MRS.  M.  C.  D.  TOHNS<  >N. 


SALADS 


TOMATO  JELLY. 

( )ne  can  of  tomatoes  or  in  season  eight  tomatoes  skinned  and 
stewed,  quarter  of  a  box  of  gelatine;  pass  tomatoes  through  sieve 
to  remove  seeds,  etc., season  with  pepper  and  salt  and  add  gelatine 
which  has  been  previously  melted  in  hot  water.  Pour  into  a 
mould  and  place  on  ice.  When  cold  turn  out,  garnish  with  let- 
tuce leaves  and  pour  mayonnaise  dressing  over  the  whole.  To 
improve  appearance  of  it  place  sliced  cucumber  in  bottom  of 
mould. 

OYSTER  SALAD. 

Half  gallon  fresh  oysters,  yolks  four  hard  boiled  eggs,  one  raw 
egg  well  whipped,  two  large  spoonfuls  salad  oil  or  melted 
butter,  two  teaspoonfuls  salt,  two  teaspoonfuls  black  pepper,  two 
teaspoonfuls  made  mustard,  one  teaspoonful  good  vinegar,  two 
good  sized  pickled  cucumbers  cut  up  fine,  nearly  as  much  celery 
as  oysters  cut  fine.  Drain  liquor  from  oysters  and  throw  into  hot 
vinegar  on  fire,  let  remain  till  plump,  not  cooked,  then  put  at 
once  into  clear,  cold  water;  this  gives  them  a  plump  look  and  they 
will  not  shrink ;  drain  water  from  them  and  set  a"  ay  in  cool  place 
and  prepare  dressing.  Mash  volks  as  fine  as  possible  and  rub  into 
it  the  salt,  pepper  and  mustard,  then  rub  in  oil  few  drops  at  a  time ; 
when  all  smooth  add  beaten  egg  and  then  vinegar,  spoonful  at  a 
time.  Set  aside,  mix  oysters,  celery  and  pickle,  tossing  up  well 
with  silver  fork,  sprinkle  in  salt  to  taste,  then  pour  dressing  over 
all. 

TOMATO  SALAD. 

Take  nice,  firm  tomatoes,  take  out  center,  fill  with  chopped 
green  peppers  and  a  little  chopped  apple;  serve  with  thick  may- 
onnaise. MRS.  WATKINS. 

CHICK  EX  SALAD. 

One  large  chicken  boiled  tender,  remove  all  skin,  fat  and 
gristle  and  mince  into  small  pieces  (or  cut  in  small  pieces  if  you 
prefer),  cover  with  dam])  cloth  to  keep  meat  moist,  cut  into  small 
pieces  three  stalks  of  celery,  mix  celery  and  chicken,  add  pepper, 
salt  and  celery  salt  to  taste,  make  mayonnaise  and  mix  part  of  it 
with  celery  and  chicken,  reserving  enough  to  put  on  thickly  over 
the  top.  Lay  in  nest  of  lettuce  leaves  and  garnish  top  with  olives 
(seed  taken  out)  and  hard  boiled  eggs. 


76  SALADS. 

LOBSTER  SALAD. 

Pick  lobster  to  pieces  as  you  do  chicken,  mix  with  celery  and 
season.  Mix  with  thick  mayonnaise  and  serve  on  lettuce  leaves 
with  mayonnaise  poured  over  top.     Garnish  as  for  chicken  salad. 

SWEETBREAD  SALAD. 

This  salad  is  made  in  the  same  way.  Take  pair  of  sweetbreads, 
parboil  and  put  on  ice  for  couple  of  hours,  remove  all  parts  not 
to  be  used  and  cut  into  small  pieces,  mix  with  celery  and  may- 
onnaise and  serve  as  in  above  salads.         MRS.  F.  F.  FIELD. 

TOMATOES  WITH  CELERY. 

This  may  be  served  at  luncheon  or  as  a  salad  course  at  dinner. 
Select  firm  tomatoes  of  a  good  size,  cut  a  slice  from  the  top  of 
each  and  scoop  out  all  the  seeds  and  soft  pulp,  being  careful  not 
to  break  the  sides.  Cut  celery  into  small  dice,  mix  it  with  a  may- 
onnaise dressing,  fill  shells  with  the  mixture,  place  a  teaspoonful 
of  the  dressing  on  top  of  each  tomato  and  serve  individually  on  a 
bed  of  lettuce  leaves,  placing  three  or  four  small  leaves  on  each 
plate  and  the  tomato  in  the  center. 

CUCUMBER  SALAD. 

Peel  the  encumbers,  which  should  be  of  medium  size,  cut  them 
into  halves,  take  out  the  seeds  and  lay  the  sections  in  cold,  un- 
salted  water  for  one  hour.  Y\ Tien  ready  to  serve  peel  ten  medium 
sized  tomatoes  and  chop  them  fine;  also  chop  half  dozen  sprats  of 
water  cress.  Mix  the  two  together  and  add  a  teasnoonful  of 
onion  juice  and  salt  and  pepper  to  taste.  Drain  the  cucumbers 
and  wipe  them  dry  on  a  soft  cloth.  Lay  them  on  a  bed  of  lettuce 
leaves  and  cover  them  with  the  mixture.  Pour  the  juice  of  one 
lemon  over  the  whole,  add  a  tablespoonful  of  salad  oil  and  serve. 

SALADE  A  LA  CARLTOX. 

Cut  chicken  into  neat  slices,  arrange  them  down  the  center  of  a 
long  dish  in  alternation  with  slices  of  cold  ham  or  tongue,  mask 
the  whole  with  good  mayonnaise  and  sprinkle  with  French  cap- 
ers. Arrange  about  this  preparation  a  salad  of  lettuce  mixed  with 
beets  and  encumbers,  or  a  macedoine  of  cooked  vegetables  ac- 
cording to  season. 

BEAX  SALAD. 

To  make  bean  salad  string  the  beans,  cut  them  through  the 
center  and  boil  in  salted  water  until  tender.     When  cold  throw 


SALADS.  7J 

over  them  a  French  dressing  made  of  vinegar,  oil,  pepper  and 
salt,  and,  if  liked,  a  little  chopped  parsley.  D. 

['(  >.\1AT(  >ES  AND  SWEETBREAD  SALAD. 

Make  sweetbread  salad  as  directed:  lake  one  dozen  nice  to- 
matoes (medium  size),  remove  skin  and  cut  hole  in  center,  remov- 
ing seeds,  etc.     Into  this  cavity  put  sweetbread  salad  and  cover 

wiin  mayonnaise. 

MAY(  >NNAISE  DRESSING. 

Yolks  of  six  eggs,  whites  of  two,  dash  cayenne  pepper,  table- 
spoonful  mustard,  quart  bottle  best  olive  oil,  saltspoonful  each  of 
table  and  celery  salt,  juice  of  four  lemons.  Rub  eggs  (un- 
beaten) and  mustard  well  together,  put  in  cayenne  and  add  oil, 
drop  by  drop,  stirring  constantly;  when  all  the  oil  has  been  ab- 
sorbed and  mixture  is  thick  and  light  add  salt,  and  after,  lemon 
juice.  Mix  part  of  the  dressing  with  the  salad  and  spread  the 
rest  over  the  top  just  before  serving.  Keep  dressing  in  cool  place 
until  read\-  for  nse.  MRS.  F.  F.  FIELD. 

POTATO  SALAD. 

Cut  six  medium  sized,  cold  boiled  potatoes  in  form  of  dice, 
grate  one  small  onion  and  pour  over  one  teacupful  boiling  water; 
then  add  mayonnaise  dressing.  Three  finely  cut  stalks  of  celery 
are  an  improvement  and  some  add  a  little  parsley. 

CHEESE  SALAD.  OR  MOCK  CRAB. 

(  hie-half  pound  pickled  shrimps,  quarter  pound  of  good  old 
cheese,  one  tablespoonful  salad  oil,  one  teaspoonful  each  of  cay- 
enne pepper,  salt  and  white  sugar  and  made  mustard,  four  table- 
spoonfnls  celery  vinegar.  Mince  the  shrimps  and  grate  the 
cheese,  stir  the  various  condiments  into  the  cheese,  adding  vine- 
gar last;  let  all  stand  together  ten  minutes  before  adding  the 
shrimps.     Garnish  with  lemon. 

FRENCH  DRESSING. 

Three  tablespoonfnls  oil,  one  of  vinegar,  one  saltspoonful  salt, 
half  saltspoonful  pepper.  Tut  salt  and  pepper  into  cup  and  add 
one  tablespoonful  of  the  oil;  when  thoroughly  mixed  add  re- 
mainder of  oil  and  the  vinegar.  This  rs  dressing  sufficient  for  six 
persons.     Manv  like  grated  onion  inice  in  the  dressing. 

KEXTOX  COOK  ROOK. 


78  SALADS. 

WALDORF  SALAD. 

Take  equal  parts  of  pippin  apples  and  celery  cut  into  small 
pieces  and  lay  on  crisp  leaves  of  lettuce,  make  good  mayonnaise 
dressing  and  in  it  mix  whites  of  two  eggs  beaten  to  a  stiff  froth 
and  pour  over  all.  As  you  peel  and  slice  apples  throw  into  cold 
water  to  keep  white.  MISS  SKILES. 

ORANGE  SALAD. 

Prepare  the  fruit  by  slicing,  sprinkle  with  a  half  teaspoonful  of 
powdered  cloves  to  each  dozen  of  fruit,  strew  plentifully  with 
sugar.  Mix  in  a  cup  or  bowl  the  strained  juice  of  half  a  lemon, 
half  a  glass  of  sherry  and  one  teaspoonful  of  orange  flower  water. 
Mix  and  pour  over  the  salad  and  serve. 

MRS.  M.  D.  C.  JOHNS<  >N. 

FRUIT  SALAD. 

Slice  oranges  and  bananas  very  thin,  sprinkle  with  half  cupful 
of  sugar,  two  tablespoonfuls  sherry  and  one  tablespoonful  mar- 
aschino, and  then  place  in  refrigerator  for  an  hour.  Wine  and 
maraschino  may  be  omitted  in  favor  of  lemon  juice. 

MAYONNAISE  OF  CELERY. 

Use  only  the  white  part  of  the  celery.  Cut  it  into  half  inch 
lengths,  season  with  salt  and  pepper,  and  when  ready  to  mix  allow 
one-half  cupful  of  mayonnaise  dressing  to  each  cupful  and  a  half 
of  celery. 

SALAD  DRESSING  WITHOUT  OIL. 

Two  eggs,  one-half  teaspoonful  of  salt,  one  teaspoonful  of  corn 
starch,  one  cupful  of  vinegar,  one  teaspoonful  of  mustard,  one  tea- 
spoonful of  sugar,  one  tablespoonful  of  butter,  one-eighth  salt- 
spoonful  of  pepper.  Place  the  mustard,  salt,  pepper,  sugar  and 
corn  starch  in  a  bowl,  mix  them  well  together  and  add  the  butter 
and  the  well  beaten  eggs,  using  both  yolks  and  whites.  Set  the 
bowl  in  a  stew  pan  of  hot  water  and  cook  until  the  dressing  is 
thick,  stirring  constantly.  When  done  add  the  vinegar,  which 
should  not  be  too  strong.     Use  when  quite  cold. 

MAYONNAISE  DRESSING. 

One  teaspoonful  dry  mustard,  one  and  a  half  of  salt,  pinch  cay- 
enne pepper,  mix  well  with  one  and  a  half  teaspoonfuls  vinegar 


SALADS.  79 

to  smooth  paste,  then  add  one  raw  egg,  white  and  yolk;  beat  well; 
half  pint  oil,  gradually  heating-  all  the  time;  half  gill  vinegar  or 
lemon  juice.    '  MRS.   L.    E.    BAILEY. 

SHRIMP  SALAD. 

Lay  shrimps  in  cold  water  for  couple  of  hours;  when  ready  to 
serve  make  nest  of  lettuce  leaves,  upon  which  place  shrimps  and 
cover  with  mayonnaise. 

SALMON  SALAD. 

One  can  salmon  picked  over  and  all  bone.  etc..  removed. 
Mash  salmon  smooth,  add  two  stalks  of  celery  chopped  fine  and 
cracker  crnmhs.  add  juice  three  lemons  and  mayonnaise.  Serve 
on  lettuce  leaves.  MISS  FIELD. 


E.  I.  Sacks 


DE \ LER    IN 


323  Centre  Market. 

54  Western  Market. 


Strange,  is  it  JMot  ? 

But  Cruel 

That  Burchell's  Spring  Leaf 
Tea  at  fifty  cents  a  pound 
grows  on  the  same  plant  at  the 
same  time  with  tea  at  twice  the 
price ! 

SOLD  ONLY  IN  HALF    POUND 
PAPERS. 


N.  W.  BURCHELL 


1325  F  Street 

WASHINGTON,  D.  C. 

C  €.  tribby... 

Reliable  Jeweler. 
3143-3145  M  St.  N.  W. 


CP-TO  D\TE  CLOTHIEK 
AMI  HATTER  •        • 


A.  M.  BAER... 

UP  -TO-DM 

AMI   II  ATI 

Cor.  32d  &,  M  Sts.        Georgetown. 

,.  Henry    White  .. 

935  F  Street 

Kranicta  &  Bond   and   Everett   Pianos. 
and  Music. 

Low   Prices   and    Easy   Terms. 


1 1. 1 F. B. 


Hardware  and  Harness. 
dealers   in    Contractors      and     Ma- 
chinists1 Supplies 


1206  2vd«J   1212    32<I    5tr<?et, 
WASHINGTON,  D.  C. 


Daw  &  Marceron... 

Artistic  Window  Shades. 
Paper  Hangings 
Room  Mouldings     ..     .. 

1249  32d  St.,  Washington.  D.  C. 


Frefy\Pure\) 

Novel  ties  i  r?  Faacy  Baskets    >«$  ""•| 
And  Borcborcm'eres  Suitable  for  Presents. 
<»,  +$>  Cor.  F  and  12tli  Streets,  J^    J 
^!ii..#  Washington,  D.  C^jjrf^ 

lanxjaes  carefully  pacKed  and  shipped 
To  all  parts  of  the  Country,  by  Mail  or  Express 

Cocoa  aod  Chocolates 

,»^are    unexcelled 
for   Purity    of 


Deliciousness   of   Flavor. 
Their  Pink   Wrapper  Vanilla  Chocolate  is  a 
12'    favorite  ft""   Eating  and  Drinking.     Grocers 
toOA^-*     everywhere. 


L.  jyCitchell, 


3iO0  M  St..  Georgetown,  D.  C. 

STOVES     AND      RANGES. 


House  Furnishing  Goods. 


PIES  AND  PUDDINGS. 


ORANGE  PIE. 

<  rrate  the  \  ellow  peel  i  if  i  »ne  large  orange  and  mix  with  juice  i  >1 
two,  add  one  cupful  of  sugar  and  the  beaten  yolks  of  three  eggs. 
Beat  whites  to  stiff  froth  and  beat  it  in  one  cupful  of  milk;  then 
mix  all  and  bake  in  a  puff  paste. 

A  RICHER  KIND. 

Four  eggs,  two  spoonfuls  butter,  one  cupful  sugar,  all  beaten  to 
a  cream  with  the  juice  and  grated  rind  of  two  oranges  and  a  half 
pint  of  whipped  cream  added  last,  all  beaten  together  and  baked 
in  a  rich  paste  for  twenty-five  minutes  in  moderate  oven. 

TRANSPARENT  PIE. 

One  and  a  half  pounds  butter  (creamed),  three  pounds  sugar 
put  with  the  butter  and  well  beaten  together,  yolks  twenty-four 
eggs,  well  beaten;  then  mixed  with  butter  and  sugar  and  all  well 
beaten  together.  Bake  slowly.  Beat  whites  of  eggs  and  spread 
i  »yer  tops  of  pies  as  you  wish. 

POTATO  PIE. 

Eight  large,  white  potatoes,  half  pound  butter,  five  eggs,  sugar 
to  taste,  glass  of  wine,  half  a  nutmeg,  juice  and  grated  peel  of 
two  lemons.  Don't  add  butter  to  potatoes  until  they  are  nearly 
cold.  MRS.  SPENCER  WATKINS.  ' 

CREAM  PUFFS. 

One  cupful  of  sifted  flour,  one  cupful  of  water,  one-half  cupful 
of  butter,  one-half  teaspoonful  of  salt,  three  eggs,  two  tablespoon- 
fuls  of  sugar.  Put  butter,  sugar,  salt  and  water  on  the  fire  in  a 
large  saucepan,  and  when  the  water  begins  to  boil  add  the  flour 
dry,  sifting  it  in  by  degrees  with  the  left  hand,  while  constantly 
stirring  with  the  right.  Stir  vigorously  until  the  mixture  is  per- 
fectly smooth — about  three  minutes  will  generally  be  long 
enough.  Remove  the  pan  from  the  fire,  turn  the  batter  into  a 
bowl  and  set  it  away  to  cool.     When  cool  put  in  the  eggs,  un- 


$2  PIES  AND   PUDDINGS. 

beaten,  adding  but  one  at  a  time  and  beating  vigorously  after 
each  addition.  When  all  the  eggs  are  in  beat  tlie  batter  until  it  is 
smooth  and  soft,  at  least  fifteen  minutes  being  necessary.  Lightly 
butter  a  baking  pan  and  drop  the  mixture  into  it  from  a  table- 
spoon, using  a  spoonful  for  each  puff  and  placing  the  puffs  an 
inch  apart.  Bake  for  thirty  minutes  in  a  quick  oven.  These 
puffs  are  to  be  served  cold.  After  taking  them  from  the  oven 
split  them  open  and  put  in  the  cream,  for  which  use  the  following: 
One-half  pint  of  milk,  one  egg  (yolk  only),  one  and  one-half 
tablespoonfuls  of  sugar,  one  tablespoonful  (even)  of  corn  starch, 
one-half  teaspoonful  of  salt,  two  teaspoonfuls  of  vanilla,  one-half 
teaspoonful  of  butter.  Place  the  yolk  of  an  egg  in  a  teacup,  beat 
it  light  with  a  fork,  and  add  two  tablespoonfuls  of  the  cold  milk. 
Place  the  corn  starch  in  another  cup,  add  to  it  the  same  quantity 
of  milk,  and  when  the  starch  is  well  dissolved  add  the  egg  mix- 
ture. Place  the  rest  of  the  milk  on  the  fire  in  a  small  double 
boiler,  and  when  it  boils  stir  in  the  mixture  of  egg  and  corn 
starch.  Let  the  whole  boil  for  three  minutes,  add  the  salt,  sugar 
and  butter,  remove  from  the  fire,  and  when  cool  add  the  flavoring. 
Pour  a  small  spoonful  of  the  cream  into  the  hollow  of  each  puff, 
replace  the  top  and  serve.  These  puffs  may  be  eaten  hot  without 
the  cream,  and  with  a  strawberry  sauce. 

RHUBARB  PIE. 

Skin  the  stalks,  cut  in  lengths  of  half  an  inch,  fill  crust  with  the 
fruit,  strew  thickly  with  sugar.  Cover  with  top  crust  and  bake  in 
slow  oven  three-quarters  of  an  hour. 

PUMPKIN  PIE. 

One  quart  cream,  one  pint  stewed  pumpkin,  six  eggs,  two  cup- 
fuls  sugar,  one  cupful  molasses,  one  nutmeg  grated,  one  table- 
spoonful  ginger,  two  tablespoonfuls  cinnamon,  one  small  tea- 
spoonful salt,  one  tablespoonful  flour  rubbed  smooth  with  little 
milk.  Then  stir  flour  in  the  pumpkin,  add  sugar,  molasses,  spices 
and  salt,  the  eggs  thoroughly  beaten,  the  cream  last.  This  quan- 
tity will  make' three  pies.  KENTON  COOK  BOOK. 

WHISKEY  PIE. 

One  cupful  apples  stewed  and  sifted,  one  cupful  sugar,  one  cup- 
ful cream,  quarter  cupful  butter,  one  wine  glass  sherry  or  whis- 
key, three  eggs  beaten  separately  and  a  little  nutmeg.  Beat 
sugar,  butter  and  apples  together,  then  add  wine,  milk,  nutmeg 
and  yolks  in  order  named.  Add  whites  last;  no  upper  crust.  Add 
more  whiskey  if  you  wish.  MRS.  BARBER. 


PIES  AND  PUDDINGS.  8j 

CH(  H'(  )LATE  PIE. 

One  pint  milk,  quarter  pound  butter,  half  pound  sugar,  eighth 
of  a  pound  of  flour,  vanilla  flavoring,  half  cupful  grated  choco- 
late. Boil  milk  and  butter  together,  putting  teaspoonful  of  sugar 
to  prevent  milk  from  sticking  to  bottom  of  saucepan;  mix  sugar, 
flour  and  chocolate  dry;  when  milk  boils  dump  at  one  time  the 
above  mixture  in  the  boiling  milk,  stirring  rapidly  until  it  thick- 
ens. When  cold  add  flavoring;  All  deep  pie  plates  that  have  been 
lined  with  thick  paste. 

LEMON  PIE. 

Two  cupfuls  boiling  water,  with  four  tablespoonfuls  corn 
starch,  two  cupfuls  sugar,  half  cupful  butter  creamed,  juice  and 
rinds  of  four  lemons,  three  eggs.  Put  vellow  of  egg  when  nearlv 
cold.  MISS  SKILES. 

APPLE  PIE. 

Take  half  peck  tart  apples,  cut  in  quarters  and  cook  in  small 
quantity  of  water  with  skin  and  seeds  left  on.  Put  through  sifter; 
when  cold  sweeten  to  taste.  Butter  size  of  an  egg,  white  of  one 
egg  beaten  to  stiff  froth,  flavor  with  nutmeg  or  lemon,  put  in  rich 
crust  that  has  been  baked.  MRS.  DOUGHTY. 

APPLE  CREAM  PIE. 

Line  pie  pan  with  puff  paste,  have  some  apples  (three  medium 
apples  for  one  pie)  stewed  or  steamed  until  tender,  place  in  pan, 
sweeten  and  flavor  with  nutmeg  one  pint  of  rich  cream;  pour 
over  apples.  Bake  in  slow  oven.  The  cream  will  be  thick  when 
pie  is  cold. 

PEACH  MERINGUE. 

Line  pans  with  puff  paste,  fill  with  canned  peaches  cut  in 
halves,  sweeten  to  taste,  bake  fifteen  minutes.  Make  a  meringue 
of  whites  of  eggs  and  powdered  sugar,  put  a  tablespoonful  on 
each  half  peach,  return  to  oven  for  a  few  minutes  to  brown  slight- 
ly.   Should  be  eaten  the  day  it  is  made.  MRS.  HOGE. 

*  APPLE  TART. 

Line  a  plate  with  plain  paste  and  fill  with  pared,  cored  and 
quartered  apples.  Add  a  scanty  cupful  of  sugar,  a  quarter  of  a 
cupful  of  water  and  a  sprinkling  of  cinnamon.  Bake  in  a  mod- 
erate oven  for  forty  minutes.    When  baking  any  fruit  pie  with  an 


84  PIES  AND  PUDDINGS. 

upper  crust  success  depends  upon  retaining  the  juices  in  the 
cooking.  To  accomplish  this  press  the  two  crusts  together  at 
their  juncture,  wet  with  cold  water  an  inch  wide  strip  ot  old  white 
cotton  cloth  long  enough  to  reach  about  the  circumference  of 
the  pie,  and  lay  this  about  the  edge,  pressing  it  to  the  upper  crust 
and  under  the  edge  of  the  tin.  it  will  adhere  to  both  as  it  dries 
in  the  cooking  and  will  form  a  secure  binding,  keeping  in  the 
juice.    Remove  it  as  soon  as  the  pie  is  taken  from  the  oven.    D. 

APPLE  MERINGUE. 

Six  large  apples,  quarter  pound  butter,  half  pound  sugar,  six 
eggs,  reserving  the  whites,  with  which  make  an  icing;  brown  on 
top.  MISS  SKILES. 

PUFF  PASTE. 

One  pound  flour,  three  quarters  of  a  pound  butter,  yolks  twc 
eggs,  little  salt,  teaspooonful  sugar,  little  ice  water.  Sift  and 
weigh  flour  and  put  on  board  or  marble  slab,  sprinkle  little  salt, 
and  very  little  sugar  over  it.  Beat  yolks  of  eggs;  stir  into  them 
a  few  spoonfuls  of  ice  water;  pour  this  slowly  into  center  of  flour 
with  left  hand,  working  it  at  the  same  time  well  into  the  mass 
with  tips  of  fingers  of  right  hand.  Continue  to  work  it,  turning 
fingers  around  on  the  board  until  paste  is  smooth  and  firm.  Work 
butter  (which  must  be  very  firm),  until  moisture  and  salt  are 
wiped  out,  and  it  is  quite  supple;  care  must  be  taken,  however, 
to  keep  butter  from  getting  too  soft,  as  it  would  then  ruin  the 
paste.  Divide  into  three  equal  parts,  spread  one  part  as  flatly  and 
evenly  as  possible  over  half  the  crust,  turn  the  other  over  half  it, 
folding  a  second  time  from  right  to  left;  roll  this  out,  spread 
second  portion  of  butter  on  half  of  crust,  fold  and  roll  out  as 
before,  repeating  same  process  for  third  portion  of  butter.  The 
paste  has  now  been  given  three  turns;  it  should  be  given  six; 
turning  and  rolling  paste  after  butter  is  in;  after  the  first  three 
turns,  the  paste  should  be  put  on  the  ice  for  ten  or  fifteen  min- 
utes between  each  of  the  last  three  turns  to  prevent  butter  getting 
soft.  Each  time  before  dough  is  folded,  it  should  be  turned  half 
round,  so  as  to  roll  in  different  direction  each  time;  this  makes 
ii-  more  even.  To  turn  paste,  hold  end  to  rolling-pin,  then  roll 
the  pin;  the  dough  will  fold  loosely  around  it;  sprinkle  board  with 
flour,  then  the  dough  can  be  unrolled  in  side  direction ;  this  pre- 
vents handling.  When  folded  the  last  time,  put  paste  on  platter, 
cover  and  place  on  ice  for  half  hour;  then  roll  out  at  once,  or  as 
long  as  kept  in  a  half-frozen  state,  it  may  be  kept  a  day  or  two. 
Use  only  firm,  solid  butter  for  puff  paste. 

KENTON  COOK  BOOK. 


PIES  AND   PUDDINGS  85 

BR(  n  >KLYN  PUDDING. 

One  cupful  raisins,  one  cupful  suet,  one  cupful  molasses,  one 
cupful  milk,  two  teaspoonfuls  yeast  powder  sifted  in  Hour.  Boil 
iu  mould  three  or  four  hours.  Add  more  raisins  if  you  wish. 
Eat  with  Cahool  or  Hard  sauce.        MRS.  A.  MIDDLETOX. 

LEMON  PUDDING. 

Four  eggs,  leaving  out  the  whites  of  two,  juice  of  four  lemons, 
grated  rind  of  two,  two  teacupfuls  sugar,  two  tablespoonfuls 
corn  starch,  one  tablespoonful  butter,  four  cupfuls  boiling  water. 
J '.eat  sugar  and  eggs  together  till  very  light.  Add  butter, 
corn  starch,  juice  and  rind  of  lemons;  then  pour  on  boiling  water. 
Put  on  fire  until  it  thickens,  stirring  all  the  time.  Pour  in  pud- 
ding dish  and  bake  in  moderate  oven  half  hour.  Remove  from 
stove  and  cover  with  meringue  of  whites  of  eggs  and  two  table- 
spoonfuls  pulverized  sugar.  Brown  in  hot  oven,  and  serve  with 
cream.     Same  recipe  is  an  excellent  filling  for  lemon  pie. 

MRS.  CALLAHAN. 

COCOANUT  PUDDING. 

One  pound  of  butter,  half  pound  sugar,  creamed  together; 
whites  eight  eggs,  half  glass  of  brandy  or  wine,  half  pound  grated 
cocoanut;  bake  in  thin  crust. 

BOILED  FRUIT  PUDDING. 

One  pint  milk,  three  eggs,  one  teaspoonful  yeast  powder,  bread 
crumbs  to  make  a  tolerablv  stiff  batter,  half  pound  currants, 
quarter  pound  raisins.     Boil  one  and  a  half  hours.     Serve  with 


POTATO  PUDDING. 

Two  pounds  well  mashed  potatoes,  one  and  a  half  pounds 
sugar,  six  eggs,  half  pound  butter,  one  cup  milk,  wineglass  wine 
and  one  of  branch-;  or  flavor  with  vanilla  or  lemon  juice. 

MISS  SKILLS. 

PLUM  PUDDING. 

One  pound  grated  bread,  one  of  suet,  one  of  raisins,  two  of 
currants,  half  pound  citron,  half  pound  sugar,  one  pint  boiling 
milk  on  the  bread,  one  nutmeg,  nine  eggs,  one  teaspoonful  salt, 
one  wineglass  of  wine,  one  of  brandv.  Boil  six  hours.  Serve 
with  sauce.  MRS.  R.  T.  WATERS. 


86  PIES  AND  PUDDINGS. 

A  NICE  PUDDING. 

Quarter  of  a  pound  of  lady  fingers  dipped  in  wine  and  rolled 
in  jelly,  put  in  bottom  of  pudding  dish.  Make  custard  of  one 
pint  milk  and  yellow  of  three  eggs,  sugar  to  taste;  pour  over 
cake.     Make  meringue  of  the  whites. 

RUM  PUDDING. 

Take  a  twenty-five  cent  sponge  cake,  cut  in  slits  and  pour  in 
four  tablespoonfuls  rum;  cover  with  icing  made  of  one  cupful 
sugar,  enough  water  to  melt  it;  boil  till  thick  enough  to  string 
from  spoon,  pour  slowly  into  white  of  one  egg  well  beaten. 
Decorate  with  conserved  cherries  and  blanched  almonds;  serve 
with  whipped  cream  flavored  with  rum. 

PUDDING  FROM  SOLDIERS'  HOME. 

Boil  one  quart  milk,  stir  into  it  three  tablespoonfuls  corn  starch 
and  yolks  of  'four  eggs,  six  tablespoonfuls  sugar.  Boil  it  well 
and  pour  into  a  buttered  pan;  bake,  flavor  with  lemon.  Beat 
whites  of  eggs  well  with  three  tablespoonfuls  sugar  and  when 
pudding  is  cool,  put  it  over  top  and  set  in  stove  to  brown.  Serve 
with  S.  H.  pudding  sauce. 

APPLE  BETTY. 

Pare  and  slice  apples  and  put  in  pan,  first  layer  of  apples,  then 
layer  of  sugar,  piece  of  butter,  layer  of  bread  crumbs  and  some 
powdered  cinnamon  till  pan  is  filled. 

SLICED  APPLE  OR  PEACH  PUDDING. 

Beat  six  eggs  light,  add  one  pint  rich  milk,  pare  some  apples 
or  peaches,  slice  thin;  make  eggs  and  milk  into  tolerably  thick 
batter  with  flour;  add  small  cup  melted  butter,  bake  in  deep  dish 
and  serve  with  sauce  of  butter,  sugar  and  nutmeg. 

MRS.  SPENCER  W ATKINS. 

PLUM  PUDDING. 

One  teacupfu]  molasses,  one  teacupful  chopped  suet,  one  of 
currants,  one  of  raisins,  one  of  butter-milk  with  a  spoonful  of 
soda,  one  tablespoonful  ginger,  one  of  ground  cinnamon,  nut- 
meg to  suit  taste:  flour  fruit  before  putting  in  batter;  steam  four 
or  five  hours. 


PIES  AND   PUDDINGS.  87 

CHOCOLATE  PUDDING. 

One  quart  milk,  boiled  with  one  ounce  grated  chocolate,  sweet- 
en to  taste,  flavor  with  vanilla.  When  chocolate  has  thoroughly 
dissolved,  take  off  and  let  cool;  when  cool  enough,  stir  in  yolks  of 
six  eggs,  then  put  in  pudding  dish  and  bake  until  of  the  consist- 
ency of  baked  custard.  While  baking  beat  whites  of  eggs  to  stiff 
froth,  adding  six  tablespoonfuls  of  sugar;  season  with  lemon, 
put  on  pudding  and  brown  nicely. 

MRS.  WILLSON  OFFUTT. 

FIG  PUDDING. 

Half  pound  dried  figs,  half  pound  dry  breadcrumbs,  half 
pound  beef  suet,  two  eggs,  and  two  ounces  sugar.  Pour  hot 
water  over  figs  and  soak  about  ten  minutes,  until  soft.  Strain 
water,  chop  figs  very  fine,  with  suet,  crumbs  and  sugar;  when 
thoroughly  mixed  and  well  chopped,  add  the  two  eggs  beaten 
till  very  light.  Pour  into  battered  mould,  and  let  boil  in  a  pot 
from  four  to  five  hours.    Serve  with  melted  wine  sauce. 

COTTAGE  PUDDING. 

Two  eggs,  piece  butter  size  of  an  egg,  nutmeg,  little  vanilla, 
pint  milk,  enough  flour  to  make  batter  drop  from  spoon,  two 
teaspoonsfuls  baking  powder.    Serve  with  wine  sauce. 

BLACKBERRY  PUDDING. 

A  delicious  blackberry  pudding  is  made  by  beating  six  eggs 
and  adding  a  cup  of  milk  with  half  a  teacupful  of  melted  butter, 
a  pint  of  flour  and  a  teaspoonful  of  baking  powder.  Mash  a 
quart  of  ripe  blackberries ;  sweeten  and  stir  into  the  batter. 
Turn  into  a  pudding  dish;  set  in  the  oven  to  bake  and  serve  with 
lemon  sauce. 

APPLE  DOWDY. 

To  make  apple  dowdv,  butter  a  baking  dish  and  line  the  bot- 
tom and  sides  of  it  with  thin  slices  of  buttered  bread.  Fill  the 
centre  of  the  dish  with  thinly-sliced  apples;  grate  over  a  little  nut- 
meg. Mix  half  a  cupful  of  molasses  with  half  a  cupful  of  boiling 
water,  and  pour  over  the  apples.  Sprinkle  with  brown  sugrar, 
and  put  over  more  buttered  bread.  Cover  the  top  of  the  baking 
dish  with  a  tin  pie  pan.  and  set  in  a  moderate  oven  for  two  hours. 
When  done,  loosen  the  edges  with  a  knife,  and  turn  out  on  a  dish. 
Serve  with  sugar  and  cream. 


88  PIES  AND  PUDDINGS. 

MRS.  BRADLEY'S  PUDDING. 

One  cupful  molasses,  one  cupful  milk,  half  cupful  butter, 
enough  flour  to  make  thick  batter,  fruit  to  taste.  Eat  with  wine 
sauce.  .MRS.  WATKINS. 

TEXAS  PUDDING. 

Three  eggs,  two  cupfuls  sugar,  one  cupful  sweet  milk,  two 
tablespoonfuls  flour,  one  cupful  butter,  season  with  fresh  lemon 
or  essence  of  lemon  and  little  vinegar.     Bake  on  a  crust. 

MISS  VENABLE. 

LEMON  BUTTER. 

Beat  together  three  eggs,  then  beat  in  two  teacupfuls  sugar, 
juice  and  grated  rind  two  lemons,  one  tablespoonful  butter  and 
half  teacupful  water;  let  simmer  over  fire  for  fifteen  minutes, 
stirring  all  the  time.  MRS.  DAVIDSON. 

JAM  PUDDING. 

Three  eggs,  one  cupful  sugar,  half  cupful  butter,  one  cupful 
jam,  half  cupful  flour,  half  teaspoonful  soda,  three  teaspoonfuls 
sour  milk,  one  teaspoonful  vanilla,  cinnamon  and  nutmeg  to 
taste;  dissolve  soda  in  milk. 

HUCKLEBERRY  PUDDING. 

One  cupful'  sugar,  one  cup  molasses,  three  eggs,  half  cupful 
butter,  one  nutmeg,  one  and  a  half  teaspoonfuls  cloves  and  all- 
spice mixed,  one  teaspoonful  soda  and  one  of  cream  tartar,  one 
quart  berries;  stir  in  enough  flour  to  make  very  stiff  batter:  bake 
one  hour  in  two  square  tin  pans.    Serve  with  hard  sauce. 

MISS  SKILES. 

PLUM  PUDDING. 

Two  loaves  baker's  bread,  one  and  a  half  pounds  each  of  rai- 
sins and  currants,  half  pound  citron,  eight  eggs,  one  pound  suet, 
chopped  fine,  one  pint  milk,  enough  flour  to  make  it  stiff  enough 
to  allow  a  large  spoon  to  stand  in  it;  nutmeg,  allspice,  cloves  and 
mace  to  taste;  grated  rind  of  lemon,  one  small  bowl  brown  sugar, 
little  salt.  MISS  BUCKEY. 


PIES  AND  PUDDINGS.  89 

LEMON   PUDDING. 

One  lemon  two  large  white  potatoes  boiled  and  mashed,  three 
eggs,  one  cup  sugar,  one  cup  milk,  butter  size  of  an  egg; _bake  in 
thin  crust.  MRb-  UULblin' 

CUSTARD  PUDDING. 

Five  e°^s  three  pints  milk,  one  teaspoonful  corn  starch,  small 
pint  sugar,  teaspoonful  vanilla;  butter  very  thin  bread  and  lay 
on  top;  bake  brown  and  when  done,  sprinkle  with  pdvempd 
sugar.  MRS-  CALLAHAN. 

PEACH  PUDDING. 

Twelve  peaches  pared  and  sliced,  three  eggs,  half  cup  sugar, 
two  tablespoonfuls  corn  starch  wet  in  cold  milk,  one  tablespoon- 
ful  melted  butter  one  pint  milk.  Scald  milk,  stir  in  corn  starch, 
when  it  thickens  remove  from  fire  and  add  butter;  when  luke- 
warm add  beaten  yolks.  Put  peaches  in  baking  dish,  sprinkle 
with  sugar,  then  pour  over  the  creamy  compound,  bake  in 
quick  oven  ten  minutes.  Make  meringue  of  whites  and  little 
sugar,  spread  over  top  and  brown.    Eat  cold  with  cream. 

ORANGE  ROLEY-POLEY. 

Make  light  paste  as  for  apple  dumplings,  roll  in  oblong  sheet 
and  lav  oranges  (sweet  ones)  peeled,  sliced  and  seeded  thickly 
over  it,  sprinkle  well  with  white  sugar,  grate  some  of  the  peel 
over  it  and  roll  up  closely,  folding  down  the  ends  to  secure  the 
syrup;  boiL  in  a  pudding  cloth  or  put  in  steamer  and  steam  an 
hour  and  a  half;  serve  with  lemon  sauce.  Cherries,  apple  butter 
or  currants  can  be  used  in  the  same  way  as  oranges;  serve  them 
with  a  sweet  sauce.  MISS  HOGE. 

APPLE  DUMPLINGS. 

Pare  a  dozen  good  cooking  apples  and  take  out  the  cores. 
Make  very  light  snort  biscuit  dough,  roll  out  half  an  inch  thick, 
and  cut  in  large  rounds;  put  one  apple  in  the  centre  of  each  piece; 
fill  the  space  from  which  the  core  was  taken  with  sugar,  and 
work  the  dough  over  the  apple.  Arrange  on  a  plate  a  little 
smaller  than  the  steamer;  place  it  in  the  steamer  and  let  steam 
for  three-quarters  of  an  hour.  Serve  hot  on  the  plate  on  which 
they  were  steamed.    Serve  with  hard  sauce. 

APPLE  TARTS. 

Apple  tarts  may  be  made  by  taking  a  pint  of  stewed  apples; 
strain,  and  mix  in  the  volks  of  six  eggs,  the  juice  and  grated  rinds 


90  PIES  AND  PUDDINGS. 

of  two  lemons,  half  a  cupful  of  butter  with  one  and  a  half  cups  of 
sugar;  beat  all  together,  and  line  small  tart  tins  with  very  delicate 
puff  paste;  fill  with  the  mixture,  and  bake  in  a  very  hot  oven  for 
five  minutes.  Spread  the  top  of  each  tart  with  meringue,  and 
set  in  the  oven  for  one  minute. 

APPLE  SPONGE. 

This  is  made  by  covering  a  half  box  of  gelatine  with  cold  water 
and  allowing  it  to  stand  for  half  an  hour;  then  pour  over  it  half 
a  pint  of  boiling  water,  and  stir  until  dissolved.  Press  a  pint  of 
stewed  apples  through  a  sieve  and  mix  with  the  gelatine;  add  a 
pound  of  sugar,  and  stir  until  it  melts;  squeeze  in  the  juice  of 
two  lemons;  turn  the  mixture  into  a  tin  pan;  set  on  ice  until  it 
begins  to  thicken.  Beat  the  whites  of  three  eggs;  stir  into  the 
apples;  beat  all  together  until  thick  and  cold.  Pour  into  a  mould 
and  set  on  ice  to  harden.    Serve  with  whipped  cream. 


SAUCES  FOR  PUDDINGS. 


SAUCE  FOR  BOILED  FRUIT  PUDDING. 

(  Quarter  i  if  a  pound  of  butter,  one  pound  sugar;  wine,  brandy  i  ir 
vanilla:  cream  butter  and  sugar  together,  grate  a  little  nutmeg 
oVer  it.  MISS  SKILES. 

FOAMING  SAUCE. 

Two  even  tablespoonfuls  of  butter,  one-half  cupful  of  powdered 
sugar,  one  egg  (white),  three  tablespoonfuls  of  sherry  or  one  tab- 
lespoonful  o"f  vanilla.  Beat  the  butter  to  a  cream  and  gradually 
add  the  sugar,  then  the  well  beaten  white  of  the  egg,  and  finally 
the  flavoring.  Beat  well,  and  when  the  mixture  is  perfectly 
smooth  set  the  bowl  containing  it  in  a  pan  of  boiling  water  and 
serve  when  hot.  ^- 

LEMON  SAUCE. 

One  cupful  sugar,  half  cupful  water,  rind  and  juice  of  two  lem- 
ons, yolks  of  three  eggs;  beat  together  sugar,  lemon  and  water 
for  twenty  minutes,  beat  the  yolks  of  the  eggs,  put  basin  contain- 
ing the  syrup  into  another  of- boiling  water,  stir  the  yolks  into 
this  and  beat  rapidly  three  minutes.  Take  off  fire  and  continue 
beating  for  five  minutes.  KENTON  COOK  BOOK 


K. 


CREAM  SAUCE. 

Beat  one-quarter  of  a  cupful  of  butter  to  a  cream,  add  gradu- 
ally one-half  of  a  cupful  of  powdered  sugar,  beating  all  the  while. 
Add  two  teaspoonfuls  of  wine,  and  when  well  mixed  four  table- 
spoonfuls of  cream.  When  ready  to  serve  the  sauce  out  over  hot 
water.     Stir  until  it  is  smooth  and  creamy.    Serve  at  once. 

HARD  SAUCE. 

Beat  one-fourth  cupful  of  butter  to  a  cream,  add  gradually  one- 
half  of  a  cupful  of  powdered  sugar,  stirring  constantly,  and  beat 
until  very  light.    Add  the  unbeaten  whites  of  two  eggs,  one  at  a 


94  SAUCES  FOR  PUDDINGS. 

time,  thoroughly  amalgamating  one  before  adding  the  next,  add 
one  teaspoonful  of  vanilla,  stir  until  well  mixed,  then  add  liquor  if 
used,  one  tablespoonful  of  sherry  or  brandy;  mix  well,  mold,  and 
put  in  the  ice  box  to  harden  before  using.    "  MRS.  WATKINS. 

BERRY  SAUCE. 

The  small  fruits,  such  as  raspberries,  blackberries  or  straw- 
berries, make  most  satisfactory  sauce  for  puddings.  One  pint  of 
berries,  one  and  one-half  cup'fuls  of  powdered  suf?ar,  one  table- 
spoonful  of  butter,  one  egg.  Place  the  berries  in  a  bowl,  add  a 
tablespoonful  of  granulated  sugar  and  mash  slightly  to  draw  out 
the  juices,  setting  the  bowl  in  a  moderate  heat;  beat  the  butter  to 
a  cream,  add  the  powdered  sugar  and  when  thoroughly  mixed 
add  the  beaten  white  of  the  egg.  Add  the  mashed  berries  just 
before  serving. 

SUNSHINE  SAUCE. 

One  tablespoonful  corn  starch,  one-half  pint  boiling  water, 
one-half  cupful  sugar,  one  egg,  one-half  tablespoonful  butter,  one 
teaspoonful  vanilla.  Moisten  the  corn  starch  in  a  little  cold  water, 
add  the  boiling  water,  cook  for  one  minute  and  add  the  sugar. 
Pour  this  hot  over  the  well  beaten  egg  and  add  the  butter  and 
vanilla. 

PLUM  PUDDING  SAUCE. 

Half  pound  butter,  one  and  a  half  pounds  sugar,  one  pint  wine; 
cream  butter  and  sugar,  boil  wine,  stir  together  while  boiling. 
Season  with  nutmeg.  MRS.  R.  T.  WATERS. 

S.  H.  PUDDING  SAUCE. 

One  small  cupful  sugar,  one  egg,  piece  of  butter  size  of  walnut, 
one  tablespoonful  flour,  two  tablespoonfuls  cold  water;  beat  up 
all  together  and  pour  into  half  pint  of  boiling  milk  or  water,  flavor 
with  wine  or  brandy.  MRS.  WATKINS. 

WINE  SAUCE. 

One  cupful  butter,  two  cupfuls  powdered  sugar,  one-half  cup- 
ful wine:  beat  butter  to  a  cream,  add  sugar  gradually,  and  when 
very  light  add  wine,  which  has  been  made  hot,  a  little  at  a  time; 
place  bowl  in  basin  of  hot  water  and  stir  for  two  minutes. 

MISS  HOGE. 


SAUCES  FOR  PUDDINGS.  95 

BEATEN  SAUCE. 

Beat  butter  to  a  cream,  then  work  in  the  sugar,  nutmeg,  one 
egg,  wine  and  boiling  water.  MRS.  W ATKINS. 

CAHOOL  SAUCE. 

One  and  a  half  pints  brown  sugar,  one  pint  water,  one  table- 
spoonful  butter,  yolks  two  eggs,  one  nutmeg  grated.  Pour  water, 
boiling,  over  sugar,  and  boil  until  it  becomes  a  rich  syrup,  then 
put  in  butter  and  nutmeg,  and  pour  the  mixture  over  the  yolks 
of  the  eggs  (well  beaten),  stirring  all  the  while;  then  replace  it 
over  the  fire  and  stir  till  it  thickens.     Eat  while  hot. 

MRS.  A.  MIDDLETOX. 

JAM  PUDDING  JUICE. 

One  cupful  sugar,  half  cupful  butter,  one  egg,  three  table- 
spoonfuls  of  boiling  water.  MISS  SKILES. 

RASPBERRY  SAUCE. 

The  peel  of  one  lemon,  one  cupful  raspberry  juice,  one  table- 
spoonful  sugar,  one-third  teaspoonful  cinnamon,  one  cupful 
water,  two  teaspoonfuls  corn  starch.  Boil  the  lemon  peel,  sugar, 
spice  and  water  together  for  five  minutes,  mix  the  corn  starch 
with  two  tablespoonfuls  of  water,  add  it  to  the  boiling  water,  boil 
for  one  minute,  remove  the  lemon  peel,  add  the  raspberry  juice 
and  serve  either  hot  or  cold,  as  preferred. 


JOHN  H.  MAGRUDER  &  CO. 

Fine  Groeerieg,l$ineg  §  6i^arS 

TWO  STORES 

1417  New  York  Avenue  Connecticut  Avenue  and  M  Street 

W.  Nordlinger  •  • 

Popular 
^T  and 

</S  Reliable 

Clothier  and  Furnisher,.. 

3107  and  3109  M  Street  N.  W.— Washington. 


Wit.  H-  McKnew 


ESTABLISHED  1862 


"Specialty  Furnishing  House " 

Fur n i pilings  for  Men  and  "Women 

Cloaks,  Suits  and  Furs  933  Pennsylvania  Avenue 

Washington,  D.  C. 


JOHN  F.  ELLIS  &  CO. 

• —  — • 

937  Pennsylvania  Avenue 

Pianos  :  Organs  :  Music 

Musical  Instruments  of  all  kinds. 


98 


DESSERTS. 


WINE  JELLY. 

To  one  package  gelatine  add  one  pint  cold  water,  juice  and 
peels,  cut  thin,  of  three  lemons;  let  stand  one  hour,  then  add  one 
quart  boiling  water,  one  pint  sherry,  one  and  a  half  pounds  sugar; 
when  sugar  has  dissolved  strain  and  set  away. 

M  R.S.  A.  MIDDLETON. 

COMPOTE  OF  PEACHES. 

To  make  a  compote  of  peaches,  cut  pared  ones  in  halves,  put 
in  the  saucepan,  allow  them  to  become  heated  through  in  their 
own  juice,  with  four  tablespoonfuls  of  sugar  sprinkled  over. 
Moisten  one  tablespoonful  of  corn  starch  with  cold  water,  add 
two  tablespoonfuls  lemon  juice  and  one  egg  very  lightly  whipped. 
Put  the  peaches  on  squares  of  sponge  cake,  hollow  side  up.  Take 
the  syrup  of  their  juice  and  mix  the  corn  starch,  etc..  in  it.  Place 
on  stow  and  allow  them  to  bubble  up  together,  and  when  slightly 
cooled  pour  over  the  peaches;  put  in  a  cold  place.  The  syrup  will 
jelly  all  about  the  fruit  and  form  a  delicious  dessert.  Serve  with 
plain  cream.    This  may  be'  prepared  an  hour  or  two  before  dinner. 

BAKED  PEACHES. 

Peel  a  dozen  large  clingstone  peaches,  fully  ripe,  but  firm. 
Stick  three  cloves  in  each,  then  put  them  in  a  deep  baking  dish 
with  a  half  cupful  of  water,  a  full  cu\>  of  sugar  and  a  heaping  tea- 
spoonful  of  the  best  butter.  Cook  slowly  until  done,  and  serve 
either  cold,  with  cream,  or  hot.  as  an  accompaniment  to  roast 
fowl  or  game.  Or  you  can  make  a  superlative  peach  tapioca  pud- 
ding by  adding  to  them,  when  half  done,  two  tablespoonfuls  of 
tapioca,  previously  soaked  twelve  hours  in  cold  water. 

A  VERY  NICE  DESSERT. 

Dissolve  one-half  box  of  gelatine  in  one  pint  hot  water,  let 
stand  long  enough  to  cool  a  little,  but  not  congeal;  then  add 
whites  of  three  eggs,  juice  two  lemons  and  sugar  to  taste.  Beat 
all  to  stiff  froth  and  pour  into  moulds.  Serve  with  a  custard  made 
with  the  yolks  of  the  eggs  and  one  pint  milk;  season  with  vanilla. 


DESSERTS.  99 

CUSTARD  WITH  T(  >AST. 

Four  eggs,  three  pints  milk,  one  teaspoonful  rum  starch,  small 
pint  sugar,  teaspoonful  vanilla.  Butter  very  thin  toast,  lay  on  top 
and  bake  brown,  sprinkle  pulverized  sugar  over  and  serve  with 
cream. 

ICED  APPLES. 

Pare  and  core  one  dozen  fine,  firm  apples,  leaving  them  whole; 
place  in  stew  pan  with  enough  water  to  cover  and  stew  till  von 
can  pierce  them  with  a  straw,  then  remove  from  fire  and  set  in 
dish  to  cool,  then  fill  center  with  currant  or  some  other  jelly  and 
ice  over  as  von  would  cake:  serve  in  glass  dish  and  eat  with  cream 
or  c u stard .  MRS.  WAT K  1  N S . 

FIG  PUDDING. 

One-half  pound  figs,  one-half  pound  bread  crumbs,  six  ounces 
moist  sugar  (wet  sugar  before  weighing),  six  ounces  beef  suet, 
two  eggs,  little  nutmeg,  cupful  milk:  figs  and  suet  to  be  chopped 
very  fine;  mix  all  tog-ether  and  steam  in  mould  or  steamer  two 
hours;  cat  with  sauce. 

FLOAT. 

One  quart  milk,  one  pint  cream,  ten  eggs.,  four  tabic  spoonfuls 
sugar,  teaspoonful  flavoring;  whites  of  eggs  well  beaten  to  stiff 
both,  slightly  cooked  in  scalding  milk  and  kept  in  cool  place  till 
time  for  using.  Custard  of  the  well  beaten  yolks,  sugar,  cream 
and  milk  allowed  to  come  to  a  boil;  flavor  when  cold. 

FLOATING  ISLAND. 

(  hie  quart  new  milk,  yolks  five  eggs,  five  tablespoonfuls  sugar, 
two  teaspoon fnls  vanilla, or  bitter  almond  extract.  Beat  yolks  well, 
stir  in  sugar  and  add  hot,  not  boiling,  milk,  little  at  a  time.  Boil 
till  it  begins  to  thicken.  When  cool  flavor  and  pour  in  gia.^s  dish. 
Before  serving  add  teacupful  whipped  cream.  Yon  can  make 
meringue  of  whites  of  two  of  the  eggs  and  two  tablespoonfuls 
powdered  sugar.  KENTON  COOK  BOOK. 

ROSE  CUSTARD. 

One  pint  of  milk,  three  eggs,  one-half  cupful  of  sugar,  one-half 
pint  of  raspberry  juice,  one-eighth  teaspoonful  of  salt.  Heat  the 
milk  to  the  boiling  point  and  pour  it  upon  the  well  beaten  eggs, 
then  add  the  sugar  and  the  salt.  Cool  until  hike  warm,  when  the 
raspberry  juice  may  be  stirred  in.     If  not  sufficiently  colored,  add 


100  DESSERTS. 

;i  few  drops  of  carmine.  Pour  into  a  buttered  fancy  mould  and 
sot  in  a  saucepan  of  boiling  water.  Put  into  the  oven  and  cook 
until  firm.  When  cold  turn  <>ut  and  serve  on  small  plates.  This 
makes  a  must  attractive  dessert. 

C<  )FFEE  CUSTARD. 

Excellent  coffee  custard  may  be  made  thus:  Mix  thoroughly, 
eight  egg  yolks  with  eight  ounces  <>!'  sugar,  dilute  with  six  cus- 
tard cupfuls  of  boiling  milk  and  a  good  cupful  of  black  coffee, 
pass  through  a  line  strainer,  till  the  cups  and  put  them  in  a  low 
pan  with  boiling  water  to  half  their  height,  take  off  the  froth  that 
may  rise  to  the  surface,  cover  the  pan  and  let  its  contents  simmer 
gently  tor  twenty  minutes.  When  the  custard  is  well  set.  let  it 
cool  in  the  water,  drain,  wipe  the  cups  and  serve  cold. 

WHITE  CUSTARD. 

One  teacupful  of  milk,  one  egg  (white  only),  two  teaspoonfuls 
of  sugar,  one-eighth  saltspoonful  of  salt.  Place  the  white  of  the 
egg  in  a  howl,  add  the  sugar  and  salt,  mixing  them  thoroughly, 
hut  not  beating  the  egg.  Heat  the  milk  slightly,  but  not  to  the 
boiling  point,  and  add  it  slowly  to  the  egg.  Stir  until  quite 
smooth,  straining  the  mixture  if  the  c^l;  is  not  entirely  dissolved 
in  the  milk.  Place  the  mixture  in  two  small  custard  cups,  set 
them  in  a  dish  of  boiling  water,  place  in  the  oven,  cover  with 
brown  paper  to  prevent  the  coloring  of  the  custard,  and  bake  in  a 
moderate  heat.  A  sil.vcr  knife  will  come  from  the  custards  quite 
clean  when  they  are  sufficiently  baked. 

TAPIOCA  CUSTARD. 

<  hie  tablespoonful  of  pearl  tapioca,  one  tablespoonful  of  pre- 
pared cocoanut,  one-eighth  saltspoonful  of  salt,  one-half  pint  of 
milk,  one  egg,  one-quarter  cupful  of  sugar.  Soak  the  tapioca 
over  night  in  half  a  cupful  of  water.  In  the  morning  place  it  in 
a  small  granite  stew  pan,  add  the  milk  and  set  the  pan  in  another 
half  full  of  boiling  water.  Cook  slowly  until  the  tapioca  is  clear. 
Beat  the  yolk  of  the  egg",  tin'  sugar,  salt  and  cocoanut  together, 
add  a  tablespoonful  of  water,  and  when  well  mixed  stir  this  mix- 
ture into  the  milk.  Cook  four  minutes,  stirring  all  the  time,  then 
pour  into  custard  cups.  Beat  the  white  of  the  egg,  add  a  tea- 
spoonful  of  the  sugar,  spread  on  top  of  the  custard,  add  a  sprink- 
ling of  cocoanut  and  brown  delicately  in  the  oven.  This  is  a 
favorite  dish. 


DESSERTS.  lol 

\  AXILLA  S(  IUFFLE 

One-half  pint  of  milk,  one  tablespoonful  of  corn  starch,  two 
tablespoonfuls  of  flour,  two  tablespoonfuls  of  sugar,  four  eggs, 
one-quarter  teaspoonful  of  salt.  I  lace  the  milk  on  the  tire  in  a 
graniteware  pan  set  in  another  containing  boiling  water.     Wet 

the  corn  starch  and  flour  in  half  a  cupful  ol  water,  and  add  to  the 
milk  when  the  latter  is  scalding  hot.  Stir  until  the  liquid  thickens, 

and  then  add  the  yolks  of  the  eggs  and  the  salt  and  sugar,  and  re- 
move from  the  lire  at  once.      Beat  the  whites  of  the  eggs  to  a  stilY 
froth,  stir  them  into  the  hot  mixture,  pour  into  souffle  or  custard 
enps,  set  in  a  pan  of  hoi   water,  hake  in  the  oven  for  fifteen  min 
utes  and  serve  with  Sunshine  sauce. 

RASPBERRY  CREAM. 

(  me  and  one-half  pints  of  raspberries,  two  tablespoonfuls  of 
granulated  sugar,  two  tablespoonfuls  of  cold  milk,  one-half  pint 

of  cream,  one  tahlcspoonfnl  of  powdered  sugar,  one  ounce  of  gel- 
atine, one  cupful  of  hot  milk,  one-half  teaspoonful  of  vanilla. 
I  'lace  a  pint  <  >f  the  raspberries  in  a  hi  >w  1,  add  the  p<  »wdered  sugar 
and  let  them  stand  for  an  hour,  then  pass  through  a  fine  sieve. 
I  'nt  the  gelatine  into  the  cold  milk  and  soak  For  half  an  hour,  then 
add  the  hot  milk  and  the  granulated  sugar,  stir  until  the  ingre- 
dients are  melted,  then  set  aside,  and  when  cold  add  the  gelatine 
to  the  raspberries.  Whip  the  cream,  flavor  it  with  the  vanilla, 
whisk  all  lightly  together,  and  turn  into  a  mould  with  a  hollow 
center.  Set  in  a  cold  place  and  when  stiff  turn  it  from  the  mould, 
place  in  the  hollow  the  remaining  half  pint  of  raspberries  which 
have  meanwhile  been  sweetened  and  allowed  to  stand  for  an  hour. 
All  gelatine  desserts  are  besl  when  made  the  day  before  using. 

J I '  X  K  ET. 

(  )ne  pint  of  milk,  two  tablespoonfuls  of  sugar,  two  teaspoonfuk 
of  Rennet  wine,  one  teaspoonful  of  vanilla.  Warm  the  milk  until 
tepid,  add  the  sugar  and  flavoring  and  when  the  sugar  is  dis- 
solved stir  in  the  Rennet  wine.  Turn  into  the  serving  dish,  let 
it  stand  for  ten  minutes  and  then  place  carefully  in  a  cold  place. 
Serve  very  cold,  with  or  without  sugar  and  cream.  Rennet  cost- 
hut  a  small  sum  and  makes  a  delicate  dessert.  Junket  is  quite 
solid  when  read)  to  serve,  which  will  he  in  a  couple  of  hours  if 
left  in  a  c<  )ld  place. 

T.AXAXA  CREAM. 

Five  bananas,  five  ounces  of  sugar,  one-half  pint  of  cream,  one- 
half  glassful  of  brandy,  one  lemon  (juice  onlv).  one-half  ounce 


102  DESSERTS. 

gelatine.  Peel  the  bananas,  pound  them  in  a  mortar  with  the 
sugar,  beat  the  cream  to  a  stiff  froth,  stir  in  the  bananas,  brandy 
and  lemon  juice,  mix  well,  add  the  gelatine  dissolved  in  a  little 
boiling  water,  gently  pour  into  a  mould,  and  stand  in  a  cool  place 
to  "set."      felly  must  be  eaten  with  a  fork. 

BANANAS  BAKED. 

I 'eel  one  dozen  rather  green  bananas,  nil)  them  over  with  a 
split  lemon,  place  in  a  pan  with  red  wine  poured  over  them  until 
ii  stand  three-quarters  of  an  inch  dee]).  Drop  in  six  cloves  and  a 
few  sticks  of  cinnamon,  three  tablespoonfuls  of  granulated  sugar 
and  one  tablespoonful  of  butter  cut  in  bits.  I  kike  in  a  quick  oven 
until  light  brown.  This  makes  a  sufficient  quantity  for  six  per- 
sons. MRS.  M.  C.  D.JOHNSON. 

AMBR(  )S1A. 

Sweet  oranges  peeled  and  sliced,  seeds  removed,  sprinkle  freeh 
with  powdered  sugar  and  grated  cocoanut. 

MRS.  A.  iMIDDLEToN. 

BLANC  MANGE. 

(  )ne  quart  milk,  one  ounce  gelatine,  three-quarters  of  a  cupful 
sugar.  Soak  gelatine  in  one  cupful  milk  one  hour  before  boiling, 
flavor  with  vanilla,  wet  mould  with  cold  water. 

NEW T<  )RT  BLANC  MANGE. 

To  one  quart  milk  add  half  box  gelatine,  soak  two  hours,  add 
small  cupful  sugar  and  place  over  fire.  When  sugar  and  gelatine 
are  mixed  with  the  milk  and  it  has  come  to  a  boil,  remove  and 
add  one  wineglassful  sherry  and  teaspoonful  vanilla.  Stir  while 
cooling  to  prevent  cream  from  coming  to  the  top;  when  cool 
pour  in  mould  and  set  on  ice. 

I  rELATINE  JELLY. 

(  )ne  box  gelatine,  soak  in  one  pint  cold  water  two  hours,  then 
add  one  quart  boiling  water,  one  and  a  half  pounds  sugar,  juice 
three  lemons. 

CHARLOTTE  DE  RUSSE. 

<  >ne  pint  cream,  one  cupful  powdered  sugar,  one  tablespoonful 
vanilla,  quarter  package  gelatine,  whites  six  eggs;  when  gelatine 


DESSERTS.  lOj 

is  dissolved  in  a  little  milk  stir  into  the  whipped  cream,  then  add 
beaten  whites  of  eggs;  let  gelatine  cool  before  adding  to  the 
cream.  MISS  SKiLES. 

WHIPPED  CREAM  WITH  MACARi  M  >NS. 

Put  one  quart  cream  in  a  howl,  set  it  in  a  cold  place,  sweeten  it 
properly  and  whip  it  with  a  Dover  egg  heater  until  it  is  thick, 
being  careful  that  it  does  not  break.  It  it  is  whipped  a  moment 
too  long  it  may  granulate,  but  this  will  not  happen  if  the  cream  is 
perfectly  sweet  and  not  too  rich.  Ver}  often  cream  that  seems 
sweet  to  the  taste  lias  in  reality  begun  to  turn  and  will  granulate 
at  the  last  moment  when  whipped;  it  is,  therefore,  important  to 
procure  fresh  and  moderately  rich  cream.  When  the  froth  can  be 
heaped  in  a  howl,  it  is  well  to  cease  whipping  immediately.  To  a 
pint  of  cream,  which  can  usually  be  properly  whipped  in  from  ten 
to  fifteen  minutes,  allow  six  macaroons  that  arc  about  two  days 
old;  roll  them  until  they  are  finely  crumbled,  but  not  powdered, 
and  stir  enough  of  the  crumbs  into  the  whipped  cream  to  give  it 
a  delicate  brown  color.  Serve  the  cream  in  glass  sauce  dishes 
with  the  cake. 

(  (RANGE  JELLY. 

To  make  orange  jelly  dissolve  half  a  box  of  gelatine  in  half  a 
cupful  of  cold  water.  Cut  six  oranges  in  halves,  remove  the  pulp 
carefullv  and  lay  the  skins  in  cold  water.  Add  to  the  pulp  the 
juice  of  two  lemons,  one  cupful  of  sugar  and  one  cupful  of  boiling 
water.  Add  gelatine,  stir  all  together  and  strain.  1  >rv  the  insides 
of  the  skins,  notch  the  edges,  till  with  jelly  and  set  in  a  cold  place. 
When  stiff,  serve  with  cake. 

STRAWBERRY  PYRAMID. 

Boil  two  cupfuls  of  rice  in  plenty  of  water  until  the  grains  can 
be  easily  crushed  between  the  thumb  and  first  finger,  twenty 
minutes  being  usually  long  enough.  Drain  and  spread  a  layer  of 
rice  on  a  serving  dish,  add  an  equal  depth  of  strawberries  and 
sprinkle  lightly  with  sugar;  then  add  a  smaller  layer  of  rice  and 
sweetened  strawberries,  and  so  continue,  making  the  layers 
smaller  and  smaller,  until  an  apex  is  reached  and  all  the  rice  and 
fruit  is  used.  Sprinkle  with  sugar,  and  serve  with  whipped  cream 
1  ir  milk. 

STRAWBERRY  GELATINE. 

One-half  box  of  gelatine,  one-half  pint  of  cold  water,  one-half 
pint  of  boiling;  water,  one  and  one-half  teacupfuls  of  sugar,  one 


KM 


DESSERTS. 


quart  of  strawberries,  two  lemons,  one-half  pint  of  cream.  Soak 
tne  gelatine  m  the  cold  water  for  twenty  minutes;  then  add  the 
boiling-  water  and  stir  until  the  gelatine  is  dissolved.  Add  the 
sugar  and  the  juice  from  the  lemons;  then  strain  the  whole  into  a 
measuring  cup  and  add  sufficient  cold  water  to  make  one  and  a 
half  pints  ol  tne  whole.  Wet  a  tin  mould  with  cold  water,  and 
set  a  small  jam  jar  in  the  middle  to  make  a  hollow  center  when 
finished,  placing  a  weight  inside  the  jar  to  keep  it  in  place.  Pour 
a  fourth  of  the  gelatine  mixture  into  the  mould  and  set  on  the  ice 
to  thicken,  keeping  the  remainder  in  a  warm  place.  As  soon  as 
the  jelly  sets,  add  a  deep  layer  of  the  stemmed  fruit,  then  pour  in 
more  ol  the  mixture,  again  set  on  the  ice,  and  when  it  thickens 
add  another  layer  of  the  fruit  and  mixture  until  all  is  used.  When 
ready  to  serve,  put  a  little  hot  water  into  the  jam  jar  and  when  the 
jelly  is  released  from  the  sides  remove  the  jar.  set  the  mould  for  a 
moment  in  hot  water  to  free  the  sides  ami  turn  out  upon  a  Hat 
serving  dish.  Sweeten  the  cream,  whip  it  to  a  froth  and  heap  it 
into  the  hollow   center  made  by  the  jar. 

STRAWBERRY  S<  )UFFLE. 

Place  a  layer  of  berries  in  a  glass  serving  dish,  sprinkle  on  a 
sifting  of  fine  sugar,  add  another  layer  of  the  fruit,  then  more 
sugar,  and  so  continue  until  the  necessary  quantity  of  berries  has 
been  used.  Let  this  arrangement  stand  on  ice  for  four  hours,  or 
even  longer,  if  convenient.  For  one  quart  of  berries  allow  the 
following:  One  pint  of  milk,  two  eggs,  two  tablespoonfuls  of 
sugar,  one  teaspoonful  -of  vanilla,  one-half  saltspoonful  of  salt. 
Make  a  soft  custard  of  these  ingredients,  preparing  it  according 
to  the  directions  in  the  preceding  recipe,  and  set  it  on  ice.  Just 
before  serving  time  whip  to  a  froth  half  a  pint  of  cream,  add  a 
tablespoonful  of  sugar,  pour  the  custard  over  the  top  of  the  ber- 
ries and  place  the  whipped  cream  on  top  of  the  custard. 

STRAWBERRY  FLOAT. 

One  pint  of  strawberries,  two  cupfuls  of  pulverized  sugar,  two 
eggs,  one  pint  of  milk,  vanilla  to  flavor.  Crush  the  berries.  Sep- 
arate the  white's  of  the  eggs  from  the  yolks,  heat  the  former  to  a 
stiff,  dry  froth,  and  add  the  sugar.  Put  in  the  crushed  berries 
gradually,  beating  all  the  while,  until  the  whole  is  a  stiff  pile  of 
rosv  cream;  then  place  in  a  glass  dish  and  set  on  ice.  Meat  the 
;olks  of  tin-  eggs  in  half  a  cupful  of  the  milk,  place  the  remainder 
of  thi'  milk  on  the  stove  in  a  graniteware  pan  set  in  another  con 
raining  boiling  water,  and  when  the  milk  is  hot  add  the  beaten 
yolks,  stir  until  the  liquid  is  like  thick  cream,  add  salt,  sugar  ami 
vanilla  to  taste,  and  set  on  ice  to  cool.  This  sauce  is  to  be  poured 
in  serving  about  the  froth v  berries. 


DESSERTS.  105 

STRAWBERRY  UlAkU  >TTE. 

Eight  lady  fingers,  one  quart  of  strawberries,  one-half  pint  of 
cream,  two  cupfuls  of  sugar.  Mash  a  cupful  of  the  berries,  split 
the  lady  fingers  in  two,  moisten  them  with  the  juice  of  the 
crushed  berries,  and  use'  them  to  line  a  serving  dish.  Place  in  the 
bottom  of  the  dish  a  layer  of  berries,  season  with  fine  sugar,  whip 
the  cream  to  a  froth,  add  a  layer  of  it.  and  then  another  of  fruit 
and  sugar,  and  so  continue  in  alternation  until  all  the  cream  and 
fruit  is  used.     Place  on  ice  and  serve  very  cold. 

STRAWBERRY  SP<  >NGE. 

(  >ne-half  box  of  gelatine,  one-half  cupful  of  cold  water,  one 
pint  of  boiling  water,  one  cupful  of  sugar,  one  pint  of  strawberry 

juice,  three  eggs.  Place  the  gelatine  in  the  cold  water,  and  let  it 
stand  for  an  hour;  then  add  the  boiling  water  and  sugar,  and  stir 
until  the  sugar  and  gelatine  are  dissolved.  When  the  mixture  is 
cool  add  the  fruit  juice,  strain,  and  set  on  ice;  and  as  soon  as  it 
begins  to  thicken,  stir  well,  and  add  the  beaten  whites  of  the  eggs. 
Pour  thi'  preparation  into  a  mould,  let  it  harden,  and  serve  the 
next  day  with  sweetened  milk  or  cream.  I). 

N ESSELRODE  PUDDING. 

One  cupful  of  French  chestnuts,  one  cupful  granulated  sugar, 
one  cupful  of  almonds,  yolks  of  three  eggs,  one-half  pint  cream, 
one-half  pound  of  candied  fruits  (mixed),  one-half  can  pineapple 
(drained),  one  and  a  half  tahlespoonfuls  of  maraschino  wine,  two 
tablespoon fuls  of  sherry,  one-half  tablespoonful  of  vanilla  sugar 
or  one-quarter  tablespoonful  of  extract.  Remove  shells  from 
chestnuts,  put  them  in  boiling  water  for  three  minutes,  then  in 
cold  water  and  take  off  skins,  then  boil  until  tender.  Take  one- 
half  of  them  and  press  through  a  sieve.  Blanch  the  almonds, 
chop  fine,  and  then  pound  them.  Cut  the  candied  fruit  and 
chestnuts  into  dice,  pour  over  them  the  wine  and  let  stand  until 
ready  for  use.  Put  in  a  saucepan  on  the  fire  a  cupful  of  granu- 
lated sugar  and  one-quarter  cupful  of  boiling  water.  Stir  until 
sugar  is  dissolved,  then  let  cool  slowly  for  five  minutes  to  make  a 
svrup.  Beat  the  yolks  of  the  eggs  until  very  light,  pour  on  them 
slowly  the  syrup,  put  on  the  fire,  stirring  constantly,  until  the 
mixture  is  like  cream.  Remove  from  fire  and  heat  until  cold,  thru 
add  the  cream,  mashed  chestnuts,  pounded  almonds,  and  freeze. 
When  frozen  remove  the  lid,  add  fruits,  and  turn  freezer  for  an- 
other five  minutes.  Then  put  in  fancy  mould  and  pack.  This  can 
be  served  with  whipped  cream  as  pudding  glace.  This  makes  one 
quart  of  cream,  and  will  serve  ten  persons,  as  it  is  verv  rich.  The 
candied  fruits  can  he  omitted  and  stoned  raisins  used.     This  rule 


106  DESSERTS. 

can  be  changed  to  suit  one's  fancy.     I  use  a  pint  of  milk  with  the 
cream,  and  think  it  better  than  to  have  it  very  rich. 

MRS.  D.  S.  EVANS. 

LALLA  ROOKH. 

One  quart  cream,  one  pint  milk,  five  eggs  full,  three-quarters  of 
,i  pint  sugar,  third  of  a  pint  rum;  boil  half  the  liquid  with  eggs 
and  sugar  until  it  begins  to  thicken;  add  balance  and  rum  just  be 
fore  freezing.  MRS.  G.  T.  DUNLOP. 

WINE  JELLY  FROZEN. 

Let  one  ounce  gelatine  stand  an  hour  in  a  pint  of  cold  water, 
then  add  three  pints  boiling  water,  one  and  a  half  pounds  loaf 
sugar,  one  and  a  half  pints  wine,  juice  three  lemons,  rind  of  two; 
stir  all  these  ingredients  and  freeze  before  it  congeals. 

PLUMBIERE. 

Make  rich  custard  and  flavor  when  cool  with  wine  and  extract 
of  lemon;  when  half  frozen  add  blanched  almonds,  chopped  cit- 
ron, brandy  peaches  cut  up  and  any  other  brandied  or  crystalized 
fruit;  make  freezer  full  of  custard  and  fill  with  fruit. 

WATERMELON  ICE. 

Select  ripe  and  very  red  melon,  scrape  some  of  the  pulp  and  use 
all  of  the  water;  a  few  seeds  interspersed  will  add  greatly  to  the 
appearance;  sweeten  to  taste  and  freeze  as  you  would  any  other 
ice.  If  you  wish  it  very  light  add  whites  of  three  eggs  (thorough- 
ly whipped)  to  one  gallon  of  the  ice  just  as  it  begins  to  congeal; 
beat  frequently  and  very  hard  with  large  iron  spoon. 

LEMON  ICE. 

One  quart  water,  one  pound  sugar,  eight  lemons,  one  table- 
spoonful  gelatine.  Boil  sugar  and  water  together  and  pour  on 
gelatine,  which  has  been  dissolved  in  a  little  water. 

ORANGE  ICE. 

One  dozen  oranges,  juice  two  lemons,  one  quart  water,  one 
quart  sugar,  whites  two  eggs. 

ICE  CREAM. 

(  )ne  quart  cream,  half  pound  white  sugar,  whites  two  eggs, 
flavor  to  taste. 


DESSERTS  107 

BISQUE. 

To  one  pint  custard  add  half  pound  of  macaroons  beaten  fine 
with  quart  bf  cream  and  half  pint  wine.        MRS.  W ATKINS. 

LAI. LA  U(  )(  >KH. 

Five  eggs,  five  tablespoonfuls  pulverized  sugar,  one  tumble] 
famaica  nun  poured  on  eggs  and  sugar,  which  must  be  beaten 
verv  light;  then  add  three  pints  rich  milk  and  freeze. 

MRS.  |.  MAURY  D(  >VE. 

TLTT1    FRUTT1   CREAM. 

Oik-  gallon  cream,  two  and  a  half  cupfuls  sugar,  two  table- 
spoonfuls  gelatine  soaked  two  hours  in  milk  (and  then  melted  in 
double  .boiler),  one  tablcspoonful  vanilla.  Add  two  tablespoon- 
fuls of  Sicily  Madeira  wine  or  maraschino,  when  partly  frozen 
add  one  pound  French  candied  fruit  cut  hue;  use  mixture  of 
cherries,  plums,  apricots,  pineapple,  pears,  strawberries  and  an- 
gelica root,  or  use  home-made  preserves  carefully  drained  from 
syrup  and  cut  into  dice.  KENT<  >.\  ( '<  )(  )K  BOOK. 

\<  >UGAT  CREAM. 

Six  drops  of  pistachio  extract,  one-half  cupful  pistachio  nuts, 
one  quart  of  vanilla  cream,  one-quarter  cupful  of  almonds,  one- 
half  cupful  of  English  walnut  meats.  Shell  and  blanch  the  pis- 
tachio nuts  and  almonds,  add  the  walnuts  and  chop  very  fine. 
Make  the  cream  as  directed  in  the  preceding  recipe,  and  when 
nearly  frozen  add  the  nuts  and  extract. 

NEAPOLITAN  OR  FRENCH  CREAM. 

( )ne  quart  of  cream,  two  cupfuls  of  sugar,  six  eggs  (yolks),  one 
vanilla  bean.  Split  the  bean,  remove  the  seeds  and  place  with  the 
cream  in  a  double  boiler.  Cook  as  before  directed,  remove  from 
the  fire  and  strain.  Beat  the  egg  yolks  until  light,  add  the  sugar 
and  the  scalding  hot  cream.  Stir  well  and  return  to  the  boiler  to 
cook  until  the  cream  begins  to  thicken.  Take  from  the  fire,  cool 
and  freeze. 

PEACH  OR  APRICOT  CREAM. 

(  )ne  quart  of  cream,  three  cupfuls  of  sugar,  one  quart  of  apri- 
cots or  peaches.  Make  the  cream  as  above  directed.  Pare  and 
mash  the  fruit  and  add  to  the  cream  when  frozen.  Turn  the 
crank  rapidly  for  five  minutes,  then  pack. 


10S  DESSERTS. 

COFFEE  CREAM. 

(  hie  quart  of  cream,  three  ounces  of  Java  coffee,  two  cupfuls  of 
pulverized  sugar.  Grind  the  coffee  coarsely,  add  it  to'the  half  of 
the  cream  that  is  to  be  cooked  and  let  it  come  to  a  scald  with  the 
cream.  Then  strain  through  a  cheese  cloth,  pressing  well  to  ex- 
tract  all  the  strength  of  the  coffee.  Add  the  sugar,  stir  well  and 
when  cold  add  the  rest  of  the  cream,  and  freeze. 

PINEAPPLE  CREAM. 

(  )ne  quart  of  cream,  one  lemon,  two  and  one-half  cupfuls  of 
sugar,  one  large  pineapple.  Scald  half  of  the  cream  and  half  of 
the  sugar  as  above  directed,  adding  the  remainder  of  the  cream 
when  cold.  Peel  the  pineapple,  dig  out  the  eyes,  cut  lengthwise 
and  remove  the  core,  (irate  the  fruit,  mix  with  it  the  remainder 
of  the  sugar  and  the  juice  of  a  lemon  and  stir  until  the  sugar  is 
dissolved.  Freeze  the  cream,  add  the  fruit  and  finish  in  the  same 
way  as  for  the  peach  cream. 

(IK  >C<  >LATE  CREAM. 

(  )ne  quart  of  cream,  two  cupfuls  of  sugar,  two  ounces  of  Bak- 
er's chocolate,  one  tablespoonful  of  vanilla,  one-quarter  teaspoon- 

ful  of  powdered  cinnamon.  Place  the  grated  chocolate,  half  of 
the  cream,  the  sugar  and  the  spice  together  and  scald  as  directed, 
stirring  and  beating  until  smooth.  Strain  through  cheese  cloth, 
and  when  cold  add  the  rest  of  the  cream  and  the  flavoring,  then 
freeze. 

STRAWBERRY  CREAM. 

(  >ne  quart  of  cream,  one  and  one-half  quarts  of  strawberries, 
three  cupfuls  of  sugar,  one  lemon.  Place  one  cupful  of  the  sugar 
and  half  of  the  cream  on  the  fire  and  scald  as  before  directed. 
Add  the  rest  of  the  sugar  and  the  juice  of  the  lemon  to  the  straw- 
berries; mash  them  very  line  and  let  them  stand  for  one  hour, 
mashing  and  stirring  frequently;  then  strain  them  through  a 
cheese  cloth.  Add  the  other  half  of  the  cream  to  that  scalded,  and 
freeze.  Then  add  the  juice  of  the  fruit,  beat  five  minutes  and 
pack. 

WHITE  CHERRY  (REAM. 

<  >ne  quart  of  cream,  two  cupfuls  i >f  sugar,  one  quart  of  cherries, 
one  cupful  of  water.  Put  the  sugar  into  the  water  and  when  the 
sugar  is  dissolved  add  the  stoned  fruit.  Simmer  for  fifteen  min- 
utes, then   strain.     Scald  half  the  cream  as  before  directed  and 


DESSERTS.  109 

when  cold  add  the  other  half  of  the  cream  and  freeze.     When 

frozen  add  the  strained  Fruit,  brat  five  minutes  and  pack. 

PHILADELPH]  V  CREAM. 

(  >ne  quart   of  cream,  two  cupfuls  of  granulated   sugar,   two 
tablespoonfuls  of  vanilla  extract  or  one  vanilla  bean.     Place  half 

the  cream  and  the  sugar  together  and  set  the  kettle  in  another 
containing  boiling  water.  A  farina  kettle  may  be  used  for  the 
purpose.  Stir  continually  and  gradually  bring  to  a  scald.  It 
should  co<,k  at  least  ten  minutes  while  reaching  this  stage,  so 
slowly  should  it  he  heated.  The  cream  will  then  look  thin  and 
blue.  Take  it  from  the  tire  and  when  cool  add  the  remainder  oi 
the  cream  and  the  flavoring,  and  freeze.  If  the  vanilla  bean  is 
used,  split  it  in  half,  scrape  out  the  seeds,  add  them  and  the  shell 
to  the  cream  when  it  is  first  placed  upon  the  lire.  When  the 
cream  is  sufficiently  cooked  strain  it  through  a  coarse  cheese 
(loth.  All  Philadelphia  creams  are  made  in  this  way,  fruit  or 
fruit  flavoring  being  added  after  it  is  partly  or  wholly  frozen, 
(hie  quart  of  raw  cream  will  more  than  double  in  bulk  when 
frozen. 

CLARET  CVV. 

Ten  lemons,  sixteen  tablespoonfuls  powdered  sugar,  three  pirns 
claret,  six  ponies  red  curicoa,  three  or  four  pints  Apolinaris    01 

soda  water,  one  pint  brandy,  five  pounds  ice. 

VICTORIA  PUNCH. 

Four  oranges,  eight  lemons,  one  and  a  half  quarts  water,  four 
cupfuls  sugar,  one  and  three-quarter  cups  Angelica  or  other  sweet 
wine,  half  cupful  rum,  whites  four  eggs;  heat  or  boil  sugar  and 
water  together,  add  other  ingredients  and  freeze.  When  nearly 
frozen  beat  whites  to  a  stiff  froth  and  add  to  frozen  mixture;  will 
be  six  quarts  or  more  when  frozen. 

FROZEN  FRUIT  PUDDING. 

Juice  six  oranges,  add  half  tablespoonful  sugar,  one  pint  cream, 
well  beaten  whites  three  eggs,  half  dozen  candied  cherries,  half 
cupful  lady  finger  crumbs,  one  banana  chopped  fine,  one  slice  cit- 
ron chopped  fine;  mix  orange  juice,  sugar  and  cream  thoroughly, 
then  add  well  beaten  whites  three  eggs  and  gradually  add  fruit ; 
put  in  freezer  and  when  frozen  stiff  take  out  and  serve  in  the 
orange  skins  in  nest  of  green. 


HO  DESSERTS. 

FROZEN  FRUITS. 

Strawberries,  mash  one  quart  and  sprinkle  with  one  cupful 
sugar;  then  boil  one  pound  sugar  in  one  quart  water,  when  cool 
pour  over  mashed  fruit.  When  frozen  let  stand  two  hours  before 
using;  if  very  sweet  use  less  sugar  on  fruit.  Other  fruits  can  be 
used  in  the  same  way. 

LEMON  PUNCH. 

To  one  gallon  hot  water  add  two'  pounds  sugar,  dissolve  well, 
juice  of  sixteen  lemons,  strain  and  freeze.  For  orange,  the  juice 
of  twelve  oranges,  rineapple,  juice  of  two  lemons,  four  oranges, 
two  pineapples  minced  very  fine,  and  freeze.  For  sherbet  add  to 
either  white  of  one  egg. 

LEMON  SHERBET  WITH  GELATINE. 

Soak  <>ne  tablespoonful  gelatine  in  little  cold  water  for  half 
hour,  pour  over  it  one  pint  boiling  water,  stirring  until  dissolved: 
add  one  cupful  sugar,  third  of  a  cupful  lemon  juice,  one  table- 
spoonful  brandy,  strain  and  freeze.  Use  Nelson's  or  Plvmouth 
Rock  gelatine.'  MISS  SKILES. 

CHAMPAGNE  AND  LEMON  ICE. 

E7or  two-quart  brick  lemon  ice  break  over  it  a  quart  bottle 
of  champagne,  and  when  it  is  half  dissolved  serve  as  frozen  lemon- 
ade in  punch  glasses. 

ROMAN  PUNCH. 

To  make  gallon:  One  and  a  half  pints  lemon  juice,  rinds  two 
lemons  grated  on  sugar,  one  pint  rum,  half  pint  brandy,  two 
quarts  water,  three  pounds  loaf  sugar.  Pint  bottle  champagne  is 
a  great  improvement;  mix  and  freeze.  MRS.  WATKINS. 


Wood  A\&r?tels 


Of  neat  and  artistic  design  at  LOWEST  PRICES 
Quartered  Oak  Doors. 

Panel  Wainscot. 

Cherry  Counters  16  to  24  inches. 

Plate  Glass  furnished  and  set  in  place. 

At  THOS.  W.  SMITH'S      1  ^f      OTlflP    ^fc      N     F 
Capital    Park    Mills...     1M»   dllU  **   ^l^*   *"•  E» 

1^e  £  <3-  Mc(Jubbin  (o. 

PLUMBERS, 

STEAM  AND  GAS  FITTERS' 

..SUPPLIES.. 

42:5  Tenth  Street  Northwest 
Washington,  D.  C. 


METALLIC  ROOFING  AND  REPAIRING 

ERNEST  BETZ.. 

Furnaces,  Ranges,  Grates  and  Latrobes 


1212  E  Street  Northwest, 
Washington,  D.  C. 


FOR 
BEST 

ICE  CREAM 
GO  TO 


Budd's 


510  NINTH  ST. 


CAKES. 


FRUIT  CAKE. 

Eighteen  eggs,  beat  separately  and  very  light;  one  pound  of 
flour,  well  sifted;  one  dessertspoonful  of  soda,  sifted  with  flour; 
one  pound  of  best  butter,  creamed:  two  pounds  of  stoned  raisins; 
two  pounds  of  currants,  well  washed;  one  and  a  half  pounds  of 
citron,  cut  not  too  fine;  one  pound  of  nuts,  well  brok- 
en; one  small  tumbler  of  brandy,  and  one  of  wine; 
juice  of  two  oranges  and  two  lemons,  strained;  the  peels  stewed 
in  sugar  and  water  till  tender,  cut  up  with  scissors;  one  large 
nutmeg,  one  teaspoonful  of  mace,  one  of  allspice,  one  of  cinna- 
mon, one  of  cloves,  all  finely  grated.  After  putting  your  cake 
together,  eggs,  flour,  butter  and  sugar,  never  beat  it — in  adding 
fruits — but  stir  in  slowly  and  carefully  till  all  is  well  mixed.  Have 
ready  one  or  two  pans,  with  thickness  of  three  or  four  sheet.;  of 
paper  in  the  bottom,  well  buttered;  give  the  cake  time  to  rise, 
then  bake  slowly  for  seven  or  eight  hours;  it  must  not  be  hur- 
ried ,and  you  must  not  remove  the  cake  until  next  day,  giving  it 
time  to  cool  slowly,  and  shrink,  as  it  is  rich  and  heavv,  and  will 
become  perfectlv  firm  by  that  time,  and  there  will  be  no  danger  of 
crumbling  or  breaking.'  .AIRS.  COLLINS. 

BLACK  FRUIT  CAKE. 

One  pound  butter,  one  pound  flour,  one  pound  sugar,  twelve 
eggs,  two  pounds  raisins,  two  pounds  currants,  one  pound  citron, 
one  tablespoonful  cloves,  one  tablespoonful  ginger,  two  nut- 
megs, two  gills  molasses,  two  gills  brandy.      - 

MRS.  A.  MIDDLETOX. 

FRUIT  CAKE. 

One  pound  butter,  one  pound  and  three  tablespoonfuls  granu- 
lated sugar,  one  pound  flour,  eleven  eggs,  one  pound  citron,  four 
pounds  raisins,  three  pounds  currants,  one  and  a  half  tablespoon- 
fuls syrup,  two  wineglasses  brandy,  two  of  sherrv,  one  heaping 
teaspoonful  cinnamon,  one  of  nutmeg,  scant  half  teaspoonful 
cloves  and  of  mace.     Bake  five  hours  in  moderate  oven. 

MISS  GARRISOX. 


114  CAKES. 

ALBA'S  CAKE. 

(  )ne  ami  a  half  cupfuls  sugar,  whites  of  four  eggs,  half  cupful 
butter,  two  teaspoonfuls  of  baking  powder,  three-quarters  of  a 
cupful  of  milk,  two  cupfuls  unsifted  flour. 

JUMBLES. 

Four  eggs,  two  cupfuls  sugar,  one  cupful  butter,  one  small 
teaspoonful  soda;  flour  enough  to  make  a  dough  stiff  enough  to 
roll  out. 

SUNSHINE  CAKE. 

Whites  of  five  eggs,  yolks  of  seven  eggs,  one  cupful  granulated 
sugar,  three-quarters  of  a  cupful  of  flour,  one-third  teaspoonful 
cream  tartar. 

DEVIL'S  CAKE. 

Three-quarters  of  a  cupful  grated  chocolate,  three-quarters  of 
a  cupful  milk,  same  of  granulated  sugar,  yolk  of  one  egg;  boil 
above  until  it  thickens,  flavor  and  let  cool. 

Cake  part:  One  cupful  sugar,  half  cupful  butter,  half  cupful 
milk,  two  cupfuls  flour,  two  eggs,  one  teaspoonful  soda  put  in  the 
flour  dry.  Stir  in  the  chocolate  part.  Bake  in  layers.  Ice  with 
chocolate  or  white  icing. 

CHOCOLATE  WAFERS. 

One  cupful  brown  sugar,  one  cupful  granulated  sugar,  one 
cupful  butter,  one  cupful  grated  chocolate,  one  egg,  one  tea- 
spoonful vanilla,  enough  flour  to  make  rather  stiff  (about  one 
and  a  half  cupfuls) ;  roll  very  thin ;  bake  quickly.      MISS  HOG  E. 

HOT  WATER  SPONGE  CAKE. 

Six  eggs,  two  cupfuls  of  sugar,  two  cupfuls  of  flour,  half  cup- 
ful of  boiling  water,  teaspoonful  of  lemon  juice  and  grated  rind 
of  half  lemon.  MRS.  J.  X.  MITCHELL. 

SCRIPTURE  CAKE. 

One  cup  Butter Judges,  5-25 

Two  cu\)^  Sugar Jeremiah.  6-20 

Three  and  one-half  cups  of  Flour  (prepared) .1  Kings,  4-22 

Two  cups  Raisins I  Samuel,  30-12 

Two  cups  Figs I  Samuel,  30-12 


CAKES.  115 

(  >ne  cup  Almonds <  renesis,  43-1  1 

l  ine  cup  Water Genesis,  24-20 

Six   Eggs Isaiah,   10-14 

A  little  Salt Leviticus,  2-3 

(  )ne  large  iron  spoon  of  1  [oney Exodus,  16-31 

Sweet  Spices  to  Taste 1   Kings,  10-2 

MARSHMALLOW  CAKE. 

Eighteen  eggs  (whites  only),  two  and  a  quarter  cupfuls  of  pow- 
dered sugar,  one  a  half  cupfuls  of  hour,  two  teaspoonfuls  of  cream 
of  tartar,  one  teaspoonful  of  vanilla.     Beat  the  eggs  very  lightly, 

and  then  cut  the  sugar  in  with  a  broad-hladed  carving  knife. 
Sift  the  hour  three  times,  sift  the  cream  of  tartar  into  it,  and  then 
cut  it  into  the  eggs  and  sugar;  beat,  and  add  the  vanilla.  Bake 
in  three  cakes  in  deep,  ungreased  layer  pans,  putting  brown  pa- 
per in  the  bottoms,  and  using  a  quick  oven.  Then  spread  thickly 
between  the  layers  and  on  top  a  filling  made  as  follows:  Boil 
two  cupfuls  of  sugar  with  one  cupful  of  water  until  it  ropes. 
Just  before  taking  it  off  put  in  half  pound  of  marshmallow  brok- 
en into  bits  to  melt  readily.  Pour  this  mixture  gradually  into  the 
well-beaten  whites  of  two  eggs,  and  beat  continuously  until  cold. 

CARAMEL  CAKE. 

One  cupful  of  butter,  two  cupfuls  of  sugar,  one  cupful  of  milk, 
three  cupfuls  of  flour,  five  eggs  (whites),  two  teaspoonfuls  of 
baking  powder.  Place  the  ingredients  together  as  for  plain  layer 
cake.,  adding  the  whites  of  the  eggs  last.  Pake  in  three  well 
buttered  tins  and  when  done  spread  between  the  layers  caramel 
filling  made  thus:  One  and  a  half  cupful  of  brown  sugar,  one 
cupful  of  milk,  one  tablespoonful  (scant)  of  butter,  half  table- 
spoonful  of  vanilla.  Place  the  milk,  sugar  and  butter  on  the  fire 
in  a  saucepan  set  in  another  containing  boiling  water  and  cook 
until  thick.  Take  from  the  fire  and  beat  it  hard  until  stiff.  Then 
add  the  vanilla. 

POUND  CAKE. 

Two  cupfuls  of  butter,  two  cupfuls  of  sugar,  four  cupfuls  of 
flour  twelve  large  eggs,  one  quarter  teaspoonful  of  mace  half 
gill  of  brandv.  Butter  the  pans  and  line  them.  Measure  the 
sugar  flour,  brandv  and  cinnamon.  Separate  the  eggs,  putting 
the  whites  in  a  large  Lowland  the  yolks  in  a  small  one  Beat  the 
butter  to  a  cream,  and  gradually  beat  the  sugar  into  it  When  - 
the  mixture  is  light  and  creamy,  add  the  brandv  and  mace.  Beat 
he  yolks  till  light,  and  add  them  to  the  beaten  mixture.  Beat 
the  whites  to  a  stiff  froth,  and  stir  them  into  the  mixture    alter- 


116 


CAKES. 


nating  with  the  flour.     Tour  the  butter  into  the  pans,  and  bake 
in  a  moderate  oven  for  about  fifty  minutes. 

For  two  loaves  of  raisin  cake,  use:  One  large  cupful  of  but- 
ter, one  cupful  of  milk,  five  eggs,  two  nutmegs,  two  cupfuls  of 
sugar,  four  generous  cupfuls  of  Hour,  one  gill  of  brandy,  half  tea- 
spoonful  of  soda,  one  quart  of  boiled  raisins.  Put  the  raisins  in 
a  small  stew-pan,  and  cover  them  with  cold  water.  Cook  them 
slowly  for  half  an  hour,  then  drain  and  cool  them.  Beat  the  but- 
ter to' a  cream  and  beat  the  sugar  into  it;  add  the  brandy  and  nut- 
meg, and  beat  a  little  longer.  Add  the  yolks  of  the  eggs,  well 
beaten.  Dissolve  the  soda  in  the  milk,  and  add  this  to  the  beaten 
ingredients.  Now  add  the  flour.  Stir  in  the  well-beaten 
whites  of  the  eggs.  Spread  the  batter  in  thin  layers  in  two  large 
cake  pans,  and  sprinkle  raisins  upon  each  layer.  Continue  this 
until  all  the  materials  are  used.  Bake  for  two  hours  in  a  moder- 
ate oven.     This  cake  keeps  well. 

SNOW  CAKE. 

One  pound  of  arrow  root  (ground),  half  pound  of  sugar,  half 
pound  of  butter,  whites  of  seven  eggs,  flavoring  of  essence  of 
lemon.  Beat  the  sugar  and  butter  to  a  cream;  then  add  the  ar- 
row root,  which  has  been  sifted;  when  well  mixed,  stir  in  the 
whites  of  the  eggs  whisked  to  a  very  stiff  froth,  and  essence  of 
lemon  to  suit  the  taste;  again  whisk  the  mixture  for  nearly  half 
an  hour;  place  a  piece  of  buttered  paper  around  the  sides  of  the 
tin,  and  bake  in  a  moderately  heated  oven.  D. 

JAM  CAKE. 

Twelve  eggs,  four  cupfuls  of  sugar,  four  cupfuls  of  flour,  four 
cupfuls  of  jam,  three  cupfuls  of  butter,  two  teaspoonfuls  of  soda 
dissolved  in  water,  two  grated  nutmegs,  allspice  and  cinnamon  to 
taste. 

CHOCOLATE  CAKE. 

Two  cupfuls  of  sugar,  one  of  butter,  two  and  a  half  of  flour 
(sift  four  times),  half  cupful  sweet  milk,  yolks  four  eggs,  whites 
of  two,  ten  teaspoonsfuls  baking  powder,  two-thirds  cake  of 
chocolate  dissolved  in  half  cupful  boiling  water:  when  cool  stir  in 
batter. 

ICE  CREAM  FILLING. 

Dissolve  four  cupfuls  of  sugar-in  one  cupful  hot  water,  boil 
till  it  will  crack  when  tried  in  glass  of  cold  water:  have  whites  of 
four  eggs  beaten  rather  stiff:  pour  the  boiling  preparation  over 


CAKES.  117 

the  eggs,  slowly,  beating  all  the  time.  When  it  begins  to  get 
firm,  spread  on  thickly  on  the  layers  of  white  cake,  or  alternate 

white  cake  and  chocolate  cake.  If  you  want  to  use  marshmal- 
lows,  use  same  dressing  between  the  cake  and  cut  the  marshmal- 
Lows  in  two  and  place  on  top  of  dressing.  Conserved  cherries 
are  used  in  same  way. 

WHITE  CAKE. 

Ten  eggs  (whites)  beaten  to  a  stiff  froth,  three  cups  of  flour, 
one  cupful  of  butter,  two  cupfuls  of  sugar,  two  teaspoonfuls  of 
baking  powder  half  cupful  of  sweet  milk,  one  teaspoonful  of 

vanilla.  Cream  the  butter  nicely,  add  the  sugar  and  beat  well; 
then  add  one-half  of  the  half  cup  of  milk,  leaving  the  other  for 
the  baking  powder.  Add  two  cupfuls  of  flour,  one  at  a  time  and 
beat  well;  then  add  half  of  your  eggs,  then  your  last  cup  of  flour 
and  the  milk  with  the  two  teaspoonfuls  of  baking  powder  in  it; 
then  your  remaining  eggs.  Sift  the  flour  four  times.  To  make 
pink  cake,  take  half  of  your  above  batter  and  mix  two  table- 
spoonfuls  of  red  sugar  or  cochineal. 

MRS.  WILLSOX  OFFUTT. 

BOILED  ICING. 

Boil  one  pound  granulated  sugar  and  one  small  cupful  of 
water  together  till  a  thick  syrup  is  formed.  Test  this  by  dropping 
some  in  cold  water  on  a  plate;  when  done  it  will  form  like  jelly 
in  the  water.  Beat  whites  of  two  eggs  very  light  and  then  beat 
in  the  boiling  syrup  gradually.  Flavor  to  taste  and  beat  till 
nearly  cold.  Drop  spoonful  on  the  cake  and  when  they  cool 
without  running,  apply  the  rest  quickly.  A  good  basis  for  icing 
to  be  put  between  layer  cakes  is  made  by  boiling  one  cupful  of 
sugar  and  half  cupful  sweet  milk  together  till  it  is  of  the  con- 
sistency of  above  icing.  Flavor  to  taste  and  add  chopped  nuts. 
citron  or  stew  some  raisins  with  the  sugar  and  milk;  grated 
cocoanut  may  also  be  boiled  with  it  or  chocolate  with  vanilla. 
This  icing  should  be  beaten  till  stiff. 

RTBBOX  CAKE. 

One  large  cupful  sugar,  one  small  cupful  sweet  milk,  one  small 
cupful  butter,  one  pint  flour  with  one  teaspoonful  soda  and  two 
of  cream  tartar  sifted  together,  four  eggs;  cream  butter  and  sugar, 
acid  the  beaten  eggs,  then  the  flour  and  milk  alternately.  Flavor 
with  lemon  or  vanilla;  put  half  the  batter  in  two  round  pans  and 
in  the  remaining  batter  put  one  cupful  raisins,  one  cupful  cur- 
rants, teaspoonful  spices,  cloves  and  cinnamon,  mixed,  bake 
and  put  on  plain  and  fruit  alternately  with  jam  between. 


U8  CAKES. 

CREAM  RUSE  CAKE. 

Stir  into  a  cupful  of  sweet  cream  a  pinch  of  soda,  one  cupful 
creamed  butter  with  three  cupfuls  powdered  sugar;  whip  with 
egg  beater  five  minutes  or  until  like  whipped  cream;  flavor  with 
vanilla  and  add  five  cupfuls  prepared  flour  and  frosted  whites  of 
ten  eggs.     Color  a  fine  pink  with  fruit  coloring;  bake  in  layers. 

FILLING. 

One  and  a  half  cocoanuts  grated,  whites  of  four  eggs  whipped 
stiff;  one  and  a  half  cupfuls  powdered  sugar,  two  teaspoonfuls 
rose  water;  heap  the  cake  after  filling  with  this  mixture  by  beat- 
ing in  more  sugar  for  the  purpose. 

COCOANUT  CAKE. 

Two  cupfuls  pulverized  sugar,  half  cupful  butter,  beaten  to  a 
cream.  Add  half  cup  sweet  milk,  two  and  a  half  cups  flour  after 
it  has  been  sifted,  whites  of  eight  eggs.  Bake  in  jelly  cake  tins 
and  put  together  with  icing  made  by  boiling  half  teacupful  water, 
three  cupfuls  pulverized  sugar  till  thick  pour  slowly  over  well- 
beaten  whites  of  two  eggs  and  beat  all  together  till  cool.  Beat 
before  putting  on  each  layer.  Sprinkle  thickly  with  grated  co- 
coanut;  sift  flour  three  times. 

SUGAR  CAKE. 

Four  eggs,  two  cupfuls  sugar;  beat  together;  half  cupful  milk, 
six  cupfuls  flour,  half  nutmeg,  two  teaspoonfuls  cream  tartar,  one 
of  soda. 

GINGER  CAKES. 

Three  pounds  flour,  half  pound  butter,  half  pound  lard,  one  tea- 
cupful  ginger,  one  paper  cloves,  one  paper  allspice,  one  paper 
cinnamon,  one  teaspoonful  soda;  enough  molasses  to  work  it  up. 

MRS.  W  ATKINS. 

LEMON  CAKE. 

Two  cupfuls  flour,  two  of  sugar,  six  eggs,  volks  and  whites; 
beat  separately;  one  cupful  butter,  half  cupful  milk,  two  tea- 
spoonfuls cream  tartar,  one  of  soda. 

For  the  jelly:  Three  quarters  of  a  pound  sugar,  quarter  pound 
butter,  six  eggs,  rind  and  juice  three  lemons.  Beat  butter,  sugar 
and  eggs  thoroughly  together  and  set  in  a  dish  of  hot  water  until 
heated,  then  add  grated  lemon  rind  and  juice.  Stir  till  thick 
enough  and  perfectly  smooth.  Put  layers  of  jelly  between  cake 
while  warm. 


CAKES.  i  1*; 

WHITE  CAKE. 

Whites  one  dozen  eggs,  five  cupfuls  flour,  one  cupful  butter, 
one  cupful  sweet  milk,  two  teaspoonfuls  baking  powder,  three 
cupfuls  sugar,  flavored  with  hitter  almonds.  Make  icing  of  three 
ounces  grated  chocolate,  two  and  a  half  cupfuls  pulverized  sugar, 

tin  listened  with  sufficient  cold  water  to  make  it  the  right  consist- 
ency and  flavor  with  one  tablespoonful  vanilla. 

MRS.    KENDALL. 

DOUGHNUTS. 

Two  cupfuls  of  sugar,  two  cupfuls  of  sour  milk,  eight  table- 
spoorifuls  of  melted  butter,  four  eggs,  one  teaspoonful  of  salt, 
two  teaspoonfuls  of  soda,  two  teaspoonfuls  cream  tartar,  flour  to 
thicken.  Add  the  salt  and  sugar  to  the  milk,  and  then  the  soda 
dissolved  in  a  little  cold  water.  Sift  a  little  flour,  stir  it  into  the 
cream  of  tartar,  and  add  tins  to  the  milk;  then  stir  in  the  melted 
hutter,  and  the  eggs,  well  beaten.  Add  only  enough  flour  to  ad- 
mit of  rolling  out  the  dough,  turn  the  batter  out  upon  a  floured 
breadboard,  and  let  it  stand  for  fifteen  minutes  before  cutting 
out.  Roll  out  half  an  inch  thick,  cut  out  with  a  doughnut-cutter, 
and  drop  the  cakes  into  very  hot  fat.  When  they  are  brown  on 
one  side,  turn  them  with  a  spoon  and  brown  them  on  the  other 
side,  and  then  take  them  out  with  a  skimmer.  Do  not  pierce 
the  doughnuts  with  a  fork,  as  that  would  allow  the  steam  inside 
to  escape  and  render  them  heavy.  Roll  the  doughnuts  in  pulver- 
ized sugar  when  cold. 

FREXCH  CRULLERS. 

Three  eggs,  one  teaspoonful  of  salt,  flour  to  thicken,  three 
tablespoonfuls  of  milk,  six  tablespoonfuls  of  melted  butter,  six 
tablespoonfuls  of  sugar.  Rub  the  butter,  salt  and  sugar  together, 
add  the  beaten  egg  and  the  milk  and  flour  enough  to  roll  out  the 
dough.  Roll  half  an  inch  thick,  cut  out  with  a  very  small  cake- 
cutter  having  a  hole  in  the  center,  and  fry  in  hot  lard. 

HARTFORD  ELECTIOX  CAKE. 

One  and  a  half  cupfuls  of  butter,  two  cupfuls  of  sugar,  one  and 
a  half  pint  of  flour,  three  eggs,  one  and  a  half  teaspoonful  of  bak- 
ing  powder,  two  cupfuls  of  raisins,  stoned,  twenty  drops  of  ex- 
tract of  vanilla,  one  cupful  of  currants,  half  cuoful  of  citron, 
chopped,  half  cupful  of  lemon  peel,  chopped;  half  cupful  of  al- 
monds, shredded;  twenty  drops  of  extract  of  hitter  almonds. 
one  cupful  of  milk.  Rub  the  butter  and  sugar  to  a  light  cream, 
add  the  egg.  and  heat  for  a  few  minutes  longer.  Then  stir  in 
tiie   flour  and   baking  powder  sifted  together:   add   the    raisins, 


120  CAKES. 

citron,  currants,  lemon  peel  and  almonds,  extracts  and  milk; 
mix  to  a  batter,  place  paper  in  a  tin,  and  bake  for  an  hour  and  a 
half  in  a  moderate  oven.  1). 

BROWN  STONE  FRUIT  CAKE. 

Half  cupful  butter,  one  and  a  half  cupful s  sugar,  two-thirds  of 
a  cupful  sweet  milk,  two  cupfuls  flour,  two  eggs,  two  teaspoonfuls 
baking  powder.  Divide  cake  in  half;  take  two  squares  of  choco- 
late, half  cupful  brown  sugar,  three  tablespoonfuls  milk;  heat 
milk,  sugar  and  chocolate  together  till  melted  and  when  cold  put 
with  one  half  the  cake,  adding  a  little  more  flour;  flavor  with 
vanilla.  These  are  to  be  baked  in  separate  tins  and  put  together 
with  frosting  or  jelly. 

LEMON  CREAM  CAKE. 

Half  cupful  butter,  two  cupfuls  sugar,  one  cupful  sweet  milk, 
three  eggs,  yolks  and  whites  beaten  separately,  three  cupfuls 
flour,  two  teaspoonfuls  baking  powder. 

For  filling:  One  cupful  sugar,  two  tablespoonfuls  butter,  two 
eggs,  grated  rind  and  juice  of  two  lemons;  mix  all  together  and 
boil  till  consistency  of  jelly;  spread  between  layers  and  dust 
powdered  sugar  on  top  without  filling. 

CARAMEL  ICING. 

Two  cupfuls  brown  sugar,  one  cupful  milk,  butter  size  of  an 
egg,  boil  until  it  ropes. 

MRS.  PORTER'S  CAKE. 

One  cupful  sugar,  one  tablespoonful  butter,  rubbed  together; 
break  two  or  three  eggs  in  coffee  cup,  beat,  fill  cup  with  milk, 
pinch  of  salt,  cupful  and  a  half  of  flour  before  it  is  sifted,  tea- 
spoonful  baking  powder. 

Icing:  One  cupful  sugar  in  saucepan,  enough  water  to  meet 
it,  boil,  do  not  stir;  drop  in  cold  water  till  it  stiffens;  stir  constant- 
ly till  eld,  add  vanilla.  MRS.  \V ATKINS. 

FRUIT  CAKE. 

(  )ne  and  a  half  pounds  sugar,  one  and  a  quarter  pounds  but- 
ter, fifteen  eggs,  two  pounds  raisins,  three  pounds  almonds, 
blanched  and  sliced,  one  and  a  half  pounds  Hour,  one  wineglass 
brandy,  one  and  a  half  nutmegs,  one  and  a  half  pounds  citron. 
Flour  fruit  before  mixing.  MRS.  DAVIDSON. 


CAKES.  121 

S(  )FT  MOLASSES  CAKE. 

( )ne  tablespoonful  ground  ginger,  two  and  a  half  cupfuls  flour, 
one  cupful  molasses,  two  teaspoonfuls  baking  powder,  half  cup- 
ful butter,  one  cupful  brown  sugar,  one  cupful  cold  water.  Heat 
all  together  till  very  light  and  bake  in  long  pans. 

SPONGE  CAKE. 

Twelve  eggs,  weight  of  eggs  in  sugar,  half  the  weight  in  flour, 
juice  of  two  lemons  and  grated  rind  of  one. 

MRS.  A.  MIDDLETOX. 

AXGEL  CAKE. 

Whites  nine  eggs,  one  and  a  quarter  cupfuls  sifted  sugar,  one 
cupful  sifted  flour,  half  teaspoonful  cream  tartar,  pinch  salt. 
After  sifting  flour  four  or  five  times,  set  aside  one  cupful,  then 
sift  and  measure  one  and  a  quarter  cupfuls  granulated  sugar; 
beat  whites  of  eggs  one  half,  add  cream  tartar  and  beat  till  very 
stiff;  stir  in  sugar,  then  flour;  bake  in  moderate  oven  thirty-five 
or  forty  minutes. 

GOLD  CAKE. 

Yolks  eight  eggs,  one  cupful  granulated  sugar,  scant  half  cup- 
ful butter,  naif  cupful  sweet  milk,  one  and  a  half  cupfuls  flour, 
two  teaspoonfuls  baking  powder.  Beat  yolks  to  stiff  froth,  put  in 
milk,  then  flour  and  beat  hard. 

ICE  CREAM  CAKE. 

White  eight  eggs,  one  cupful  sweet  milk,  one  cupful  butter, 
two  cupfuls  sugar,  two  of  flour,  one  of  corn  starch,  two  tea- 
spoonfuls baking  powder,  mixed  with  the  flour;  cream  butter  and 
sugar,  add  milk,  flour  and  corn  starch,  then  the  whites,  beat  very 
light,  bake  in  cakes  one  inch  thick. 

Icing:  Whites  four  eggs  beaten  very  light,  four  cupfuls  sugar; 
pour  on  sugar  half  pint  boiling  water  and  boil  until  clear  and 
will  candy  in  cold  water;  pour  boiling  syrup  over  beaten  eggs, 
beat  till  nearly  cold,  then  add  one  teaspoonful  citric  acid,  two  of 
vanilla.     When  cold  spread  as  thick  as  the  cake. 

SCOTCH  CAKE. 

One  pound  flour,  one  pound  sugar,  half  pound  butter,  three 
eggs,  one  teaspoonful    cinnamon  and  little  soda. 


122  TAKES. 

CREAM  FILLING. 

Make  a  cream  sauce  of  one  cupful  milk,  one  tablespoonful 
flour,  one  tablespoonful  butter;  beat  one  egg  with  balf  cupful 
sugar  and  stir  in  tbe  sauce  slowly;  cook  for  two  minutes  or  until 
egg  is  done,  flavor  with  vanilla  or  almond,  use  this  for  layer 
cakes  or  split  a  thin  loaf  of  sponge  cake  in  two  and  spread  be- 
tween  layers.  MRS.   DOUGHTY. 

SILVER  CAKE. 

Whites  twelve  eggs,  six  cupfuls  flour,  three  and  a  half  cupfuls 
sugar,  one  cupful  butter,  one  cupful  milk,  one  teaspoonful  cream 
tartar,  half  teaspoonful  soda  and  two  teaspoonfuls  bitter  almond. 

FRENCH  CAKE. 

Half  pound  butter,  ten  eggs,  one  pound  sifted  flour,  one  pound 
sugar,  two  teaspoonfuls  cream  tartar,  one  of  soda,  half  cupful 
milk. 

(  ) RANGE  CAKE. 

Four  eggs,  beat  yolks  very  light,  then  add  half  pound  granu- 
lated sugar,  one  tablespoonful  water  and  juice  one  lemon;  beat 
whites  to  stiff  froth  and  lay  lightly  on  yolks  and  sugar;  sift  a 
large  size  coffee  cup  of  flour  and  sift  the  second  time  in  the  pan 
with  the  sugar  and  eggs,  after  adding  one  teaspoonful  baking 
powder.     Mix  all  together  and  bake  in  three  layers. 

Icing:  Whites  two  eggs,  one  pound  pulverized  sugar,  half 
lemon,  grate  all  of  it;  juice  and  rind  of  one  orange.  Put  icing 
between  and  on  top  of  layers. 

CORN  STARCH  CAKE. 

One  cupful  butter  creamed  with  two  cupfuls  sugar,  one  cupful 
milk,  two  of  flour,  one  large  teaspoonful  baking  powder,  whites 
six  eggs;  mix  well,  then  add  one  cupful  corn  starch,  bake  in  mod- 
erate oven. 

NUT  CAKE. 

Whites  six  eggs,  one  pound  pulverized  sugar,  beat  eggs  and 
sugar  three  quarters  of  an  hour,  add  one  pound  almonds;  make 
in  small  drop  cakes. 


CAKES.  123 

LEMON  FILLING  FOR  CAKE. 

[uice  and  grated  rind  of  two  large  lemons,  two  eggs  beaten  a 
little,  one  and  a  half  cupfuls  sugar,  butter  size  of  walnut,  little 
salt:  if  preferred  use  yolk  of  three  eggs  and  white  of  one. 

MOLASSES  POUND  CAKE. 

Six  eggs,  one  cupful  sugar,  two  of  molasses,  one  and  a  half  of 
butter,  one  teaspoonful  soda,  ginger  to  taste,  flour  to  make  a  bat- 
ter as  thick  as  pound  cake. 

CARAMEL  FILLING. 

I  >ne  cupful  brown  sugar,  quarter  cupful  sweet  cream,  one  tea- 
spoonful  butter,  boil  all  together  till  it  threads,  stirring  slowly, 
as  it  boils  for  about  eight  minutes.  Use  for  either  frosting  or  rill- 
ing. 

MERINGUES. 

Two  ounces  sugar  to  white  of  one  egg,  beat  egg  very  light 
and  fold  sugar  in;  don't  beat  like  frosting;  bake  on  board  inch 
thick;  wet  board  and  drop  egg  on  with  tablespoon;  bake  half 
hour  in  moderate  oven;  they  are  crisp  when  cold,  take  soft  part 
out  and  yon  have  the  shell.     Eight  eggs  make  a  dozen. 

FIG  CAKE. 

Use  any  good  layer  cake  recipe  and  bake  in  three  layers,  when 
done  spread  between  the  layers  one  pound  figs  chopped  fine,  one 
teaenpful  boiling  water,  half  cupful  sugar,  stir  all  together  over 
the  fire  and  cool  before  putting  on  the  cake.  Ice  the  top:  you 
can  use  one-third  raisins  and  one-third  figs. 

MISS  SKILES. 

ICE  CREAM  CAKE. 

One  cupful  pulverized  snear,  half  cupful  butter  (scantV  half 
cupful  sweet  milk,  one  and  two-thirds  cuofuls  flour,  half  tea- 
spoonful  bakins:  powder,  whites  three  eggs,  beaten  stiff  and  add- 
ed last.     Bake  in  two  lavers. 

Icing:  Four  cuos  rranulated  su^ar:  out  in  pan  over  fire  and 
Dour  over  it  half  oint  boiling-  water:  boil  till  clear  and  will  candv 
in  cold  water.  Beat  whites  four  e^ps  very  lig/ht  and  pour  oyer 
them  slowlv  the  boiling  svrup:  flavor  and  beat  hard  until  cold 
and  stiff,  put  between  and  on  top  as  thick  as  cake  lavers. 

MRS.  1ERE  TOHXSOW 


124  CAKES. 

CHOCOLATE  ICING. 

Half  cake  Baker's  chocolate,  one  cupful  sugar,  one  and  a  half 
cupfuls  milk,  butter  size  of  walnut;  cook  as  you  would  caramels; 
flavor  with  vanilla. 

BRANDY  SNAPS. 

Half  pint  molasses,  half  pound  butter,  three-quaters  pound 
sugar,  ten  ounces  flour,  three  of  ginger,  half  ounce  allspice;  mix 
all  together,  drop  with  spoon  in  well-greased  pans,  well  apart. 
Bake  in  cool  oven  until  they  stop  boiling;  when  cool  roll  on 
sticks.     Do  not  let  them  cool  too  much  before  taking  from  fire. 

"THE  WINDSOR." 

CHOCOLATE  CAKE. 

Two  cupfuls  brown  sugar,  one  of  butter,  two  of  flour,  one  and 
a  half  of  grated  chocolate,  half  cup  sweet  milk  with  one  teaspoon- 
ful  soda  dissolved  in  it,  whites  and  yolks  four  eggs;  bake  in  jelly 
pans  and  ice  with  white  icing. 

Icing:  On  two  cupfuls  sugar  pour  half  pint  boiling  water; 
boil  (do  not  stir)  until  clear  and  waxy,  pour  this  on  beaten  whites 
of  two  eggs;  flavor  with  vanilla,  beat  until  cool. 

CHOCOLATE  GEMS. 

Beat  two  tablespoon fuls  butter,  adding  carefully  one  cupful 
sugar,  stir  in  half  cupful  water,  one  and  a  half  cupfuls  flour,  beat 
thoroughly,  add  two  teaspoonfuls  cocoa,  one  teaspoonful  vanilla 
and  two  eggs  beaten  to  stiff  froth.  Before  adding  eggs,  add  one 
teaspoonful  baking  powder;  pour  them  into  greased  gem  pans 
and  bake  in  moderate  oven  about  twenty  minutes. 

CINNAMON  ROLLS. 

Put  two  tablespoonfuls  butter  in  pint  (lour,  beat  one  egg,  add 
to  it  two-thirds  cupful  milk,  add  to  flour  one  teaspoonful  baking 
powder,  half  teaspoonful  salt;  now  stir  in  egg  and  milk,  mixing 
in  lightly  and  roll  into  a  thin  sheet,  spread  lightly  with  butter, 
dust  over  four  or  five  tablespoonfuls  sugar,  sprinkle  with  cinna- 
mon; roll  and  cut  into  biscuits  as  you  would  cinnamon  buns. 
Bake  in  moderately  hot  oven  for  thirty  minutes. 

DATE  CAKE. 

One  cupful  molasses,  one  of  butter,  two  of  sour  milk,  two  of 
brown  sutrar.  three  teaspoonfuls  soda,  four  eggs,  four  and  a  half 


CAKES  125 

cupfuls  flour,  one  tablespoonful  of  any  mixed  spices,  two  pounds 
dates  seeded  and  chopped  fine,  Hour  well  before  adding  to  cake; 
save  some  of  the  flour  for  that  purpose.     Bake  in  moderate  own. 

SPICE  CAKE. 

Five  eggs,  leaving'  out  the  whites  of  four,  two  cupfuls  brown 
sugar,  half  cupful  melted  butter,  one  cupful  sour  cream  or  milk, 
one  teaspoonful  soda,  two  teaspoonfuls  ginger,  two  teaspoonfuls 
cloves,  two  teaspoonfuls  cinnamon,  two  teaspoonfuls  allspice, 
one  teaspoonful  nutmeg,  three  cupfuls  flour.      Use  white  icing. 

MISS  SKILES. 

WHITE  FRUIT  CAKE. 

One  pound  white  sugar,  one  pound  flour,  half  pound  buiur, 
whites  twelve  eggs,  two  pounds  citron  cut  in  thin,  long  strips, 
two  pounds  almonds  blanched  and  cut  in  strips,  one  large  co- 
coanut  grated.  Before  flour  is  sifted  add  one  teaspoonful  soda, 
two  teaspoonfuls  cream  tartar:  cream  butter  as  for  pound  cake, 
add  sugar  and  beat  awhile,  then  add  whites  of  eggs  and  flour, 
and  after  beating  batter  sufficiently,  add  about  one-third  of  fruit 
reserving  the  rest  to  add  in  layers  as  vou  put  batter  in  cake  mould. 
Bake  slowly  and  carefully.  MRS.  WATKINS. 

PHILADELPHIA  CAKE. 

White  part:  One  and  a  half  cupfuls  white  sugar,  three-fourths 
cupful  butter,  three-fourths  cupful  sweet  milk,  one  and  a  half 
teaspoonfuls  Royal  baking  powder,  whites  six  eggs,  three  cup- 
fuls flour. 

Dark  part:  One  and  a  half  cupfuls  brown  sugar,  three  quar- 
ters cupful  molasses,  yolks  six  eggs,  three-quarters  cupful  butter, 
three-quarters  cupful  sweet  milk,  two  teaspoonfuls  baking  pow- 
der, and  one  and  a  half  tablespoonfuls  cinnamon,  one  and  a  half 
teaspoonfuls  cloves,  three-quarters  of  a  nutmeg,  three  and  a  half 
cupfuls  of  flour,  one  and  a  half  cupfuls  raisins,  one  and  a  half 
cupfuls  currants:  add  some  citron  and  figs  chopped  fine.  This 
quantity  makes  two  cakes,  ice  one  with  chocolate,  the  other  with 
white  icing.  MRS.  F.  F.  FIELD. 


J  red.  Stoblman 

..Confectionery  and  Bakery.. 

J.T.CLEMENTS 

-TjWj^-  -TjS-  ■7\^    "TJWjS-  "Tjf  "Tj^-  -?f*r 

Ice  Cream 

Water  Ices 

Charlotte                      -s»#^ 

and 

Fancy  Cakes 

1Ilnt)crtafter 

an& 

jEmbalmer 

1254  32  d  Street  N.  W. 
Washington,  D.  C. 

1241  32d  Street 
Tel.  1071.            West  Washington,  D.  C. 

mayfield  $  Brown 


SPECIALTIES— Truckers'  Fertilizers,  Washing- 
ton Park  Lawn  Grass,  Lawn  Mowers,  Dairy 
Supplies,  Garden  and  Field  Seeds,  Tools,  Brown 
Farm  Wagons,  Harness,  Oliver  Chilled  Plows, 
Road  Carts. 


3147    M   ST.,  WASHINGTON,  D.  C. 


R.  D.  Weaver  &  Bros. 


DEALERS    IN 


Beef,  Lamb,  Mutton  and  Veal 


Cor.  32 d  St.  and  Dumbarton  Ave. 
Stalls  61  and  62  Western  Market. 


1325  32d  Street 

E.  T.  LYDDANE 

First 

Wholesale  and  Retail  Dealer  in 

Co-operative 

Groceries 

Building 

Teas 

Association 

Wines,  etc. 

OF  GEORGETOWN,  D.  C. 

1408-10  32d  St. 

West  Washington,  D.  C. 

PRESERVES,  PICKLES  AND 
CATSUP. 


PINEAPPLE  PRESERVES. 

Pare  carefully,  shred  with  a  fork,  put  three-quarters  of  a  pound 
of  sugar  to  each  pound  of  fruit.  Put  sugar,  with  enough  water  to 
dissolve  it,  in  kettle  on  lire.  When  syrup  is  formed  put  in  fruit 
and  let  cook  until  clear.  Take  out  fruit  and  lay  on  dish,  let  syrup 
cook  until  thick  and  clear,  then  put  fruit  in  jars  and  pour  syrup 
over  it. 

PINEAPPLE  AND  COCOANUT  PRESERVES. 

i'eel  and  grate  a  pineapple,  and  to  each  pound  of  fruit  add  a 
half  pound  of  cocoanut,  according  to  taste.  Measure  for  one 
pound  of  fruit,  one  pound  of  sugar.  Take  the  sugar,  add  little 
water  and  the  juice  of  pineapple  if  there  is  any  left  from  peeling. 
Make  a  syrup  of  it  by  letting  it  come  to  a  boil  three  times.  Pour 
a  spoonful  or  two  of  cold  water  into  it  and  let  it  stand  a  moment; 
then  skim.  Rut  on  fire  again  and  when  it  has  boiled  up  three 
times  skim  again.  Put  on  the  fruit  and  let  boil,  stirring  with  a 
wooden  spoon,  until  you  can  see  the  bottom  of  the  kettle.  Pour 
into  a  dish  and  when  cold,  if  you  wish  it,  cut  up  into  small  squares 
and  let  them  dry. 

PRESERVED  STRAWBERRIES. 

Pound  of  sugar  to  pound  of  fruit,  and  a  half  cupful  of  water  to 
each  pound  of  sugar;  boil  sugar  and  water  to  rich  syrup,  drop  in 
fruit  and  boil  until  fruit  is  clear  and  soft,  take  out  fruit  and  lav  on 
dish,  boil  syrup  until  very  thick  and  rich,  drop  in  fruit,  let  heat 
thoroughly,  then  put  in  jars  and  seal.        MRS.  F.  F.  FIELD. 

YELLOW  TOMATO  PRESERVES. 

Reel  and  prick  with  large  needle.  To  each  pound  of  tomafc  ><  - 
take  pound  of  sugar  and  small  cupful  of  water,  put  sugar  and 
water  in  kettle  and  let  boil  to  syrup,  put  in  tomatoes  and  boil  until 
clear,  take  out  and  put  on  dishes  for  an  hour.  Put  syrup  on  stove 
at  the  end  of  an  hour  and  clarifv  with  well  beaten  white  of  an  egg, 
boil  and  skim  well,  then  add  the  lemon  sliced  thin  Cone  lemon  to 


130  PRESERVES,  PICKLES  AND  CATSUPS. 

three  pounds  of  fruit).  Let  boil  until  v.ery  rich  and  drop  in  toma- 
toes, cook  a  few  minutes  and  can.  If  the  tomatoes  are  too  ripe 
they  will  break  up.  KEN  VON  COOK  BOOK. 

SPICED  PEACHES. 

Take  nine  pounds  of  fruit,  peel  and  halve;  put  four  pounds  of 
sugar,  one  pint  good  vinegar,  cloves,  cinnamon  and  mace  in  ket- 
tle; when  syrup  is  formed  throw  in  fruit,  a  few  at  a  time,  so  that 
they  "will  remain  whole;  when  clear  take  out  and  put  in  more; 
boil  syrup  until  very  rich  and  then  pour  over  fruit. 

Cherries  and  pears  are  done  in  the  same  manner. 

MRS.  F.  F.  FIELD. 

CUCUMBER  SWEET  PICKLES. 

Lay  cucumbers  in  salt  and  water  for  a  week  or  ten  days;  take 
out  and  cut  in  slices  a  quarter  of  an  inch  thick,  soak  out  salt  and 
boil  in  alum  water  one-half  hour  and  then  in  ginger  tea  an  hour. 
Make  syrup  of  one  pint  water,  one  quart  vinegar,  three  pounds 
sugar  to  every  four  pounds  cucumbers;  flavor  with  cloves,  cinna- 
mon, mace.    Boil  all  together  until  syrup  is  thick  enough. 

MRS.  W ATKINS. 

BRANDY  PEACHES. 

Take  white  Heath  clingstone  peaches,  pare  and  throw  into  cold 
water.  For  each  pound  of  fruit  take  half  pound  of  sugar,  and  for 
each  pound  sugar  half  pint  water.  Put  sugar  and  water  on  stove, 
and  when  clarified  and  formed  into  syrup  throw  in  peaches,  a  few 
at  a  time;  when  they  can  be  pierced  with  a  straw  take  out  and  put 
others  in.  When  all  are  done  put  peaches  in  jars,  and  when  syrup 
is  cold  take  half  brandy  and  half  syrup  and  fill  jars  with  this. 

MRS".  F.  F.  FIELD. 

TOMATO  JELLY. 

Take  ripe  tomatoes,  peel  carefully,  cutting  out  all  rough  places; 
to  each  pound  put  half  pound  of  sugar,  season  with  white  ginger 
and  mace,  boil  to  stiff  jell}',  add  enough  vinegar  to  keep  it. 

GRAPE  JELLY. 

Pick  grapes  from  stems;  wash  them.  Put  over  fire  with  just 
enough  water  to  prevent  burning,  cook  a  few  minutes,  mash 
gently  with  a  silver  spoon,  strain,  and  to  every  pint  of  juice  allow 
one  pound  of  sugar.  After  juice  comes  to  the  boiling  point  boil 
twenty  minutes,  pour  over  heated  sugar  and  stir  constantly  till 
nil  is  dissolved;  fill  jelly  glasses.  MRS.  WATKINS. 


rui.si:u\  l-.S.  PICKLES  AND  CATSUPS.  131 

CRAB  APPLE  JELLY. 

Remove  all  signs  of  decay  from  the  apples  and  cut  into  pieces, 
without  removing  seeds  or  skin.  Allow  pound  of  sugar  to  each 
pint  of  juice,  unless  a  very  tart  jelly  is  desired,  in  which  case 
three-quarters  of  a  pound  will  suffice.  Proceed  as  with  any  other 
jelly.  MRS.  F.  F.  FIELD. 

ORANGE  MARMALADE. 

Cut  one  dozen  oranges  into  thin  slices,  rind  and  all;  have  slices 
running  towards  the  core,  but  do  not  use  either  seeds  or  core. 
Pour  over  the  oranges  five  quarts  of  cold  water  and  soak  twenty- 
four  hours.  Put  on  to  boil  in  same  water,  cook  slowly  three 
hours,  add  seven  pounds  sugar  and  cook  slowly  till  tender,  about 
four  hours.     Turn  into  tumblers,  and  when  cold  cover. 

MISS  SKILES. 

WATERMELON  RIND  PICKLE. 

Pare  rind  and  cut  in  squares,  put  layer  of  grape  leaves  and  then 
layer  of  rind  until  kettle  is  full;  on  each  layer  of  rind  sprinkle  little 
powdered  alum,  cover  all  with  water  and  let  simmer  on  stove  until 
rind  is  clear,  then  put  in  dishes  to  cool.  To  each  pound  of  rind 
take  one  pound  of  sugar,  half  pint  vinegar,  cinnamon  and  cloves 
to  taste.  Boil  and  pour  hot  over  rind  for  six  mornings.  The  last 
time  put  rind  and  all  on  and  boil  till  rich  and  clear. 

MRS.  A.  MIDDLETON. 

CURRANT  JELLY. 

Pour  over  one  peck  currants  on  the  stems  one  quart  boiling 
water,  kt  scald  or  boil  gently  till  currants  are  thoroughly  wilted. 
Mash  and  then  strain  through  coarse  muslin  bag,  let  boil  about 
five  minutes,  skim  thoroughly.  One  pound  sugar  to  each  pint  of 
juice;  have  sugar  well  heated  and  stir  in  juice,  let  come  to  a  boil, 
remove  scum  and  pour  into  glasses.  MRS.  GEN.  CETTY. 

SPANISH  PICKLE. 

Two  dozen  large  cucumbers  cut  in  large  pieces,  chop  eight 
heads  of  cabbage,  six  dozen  onions  and  two  dozen  green  hill  pep- 
pers; sprinkle  all  with  salt  and  let  stand  all  night.  In  the  morn- 
ing squeeze  all  out,  then  place  in  kettle  in  layers,  alternating  with 
the  following  seasoning :  Four  ounces  white  mustard  seed,  four 
ounces  termeric,  four  ounces  celery  seed,  four  ounces  black- 
mustard,  three-quarters  of  a  pound  of  Colman  mustard  and  eight 


132  PRESERVES,  PICKLES  AND  CATSUPS. 

pounds  of  sugar,  well  mixed  with  good  vinegar.     Have  all  well 
covered  with  vinegar  and  boil  till  vinegar  begins  to  thicken. 

CHOPPED  CABBAGE  PICKLE. 

Take  small  head  of  cabbage,  chopped  fine,  and  as  much  celery 
cut  in  small  pieces,  one  dozen  onions,  three  large  green  peppers 
chopped  fine,  put  in  salt  for  one  hour.  .Squeeze  ingredients  dry. 
Add  three  tablespoonfuls  white  mustard  seed,  one  of  ground 
mustard,  sugar  and  pepper  to  taste.  Cover  with  good  vinegar 
and  bod  until  thick.  MRS.  SPENCER  W ATKINS. 

CHOW-CHOW. 

One  quart  large  cucumbers  cut  in  small  pieces,  one  quart  of 
coarsely  cut  celery,  one  quart  of  small  cucumbers,  one  quart  of 
small  onions  (white),  one  quart  of  beans  and  cauliflower,  six  green 
peppers.  Put  all  in  weak  salt  and  water  for  twenty-four  hours, 
then  scald  in  same  water.  Six  tablespoonfuls  mustard,  three 
tablespoonfuls  termeric,  three  quarts  cider  vinegar,  one  and  a 
half  cupfuls  of  sugar,  one  cupful  of  flour,  four  teaspoonfuls  of  cel- 
ery seed,  two  tablespoonfuls  white  mustard  seed.  Mix  well  to- 
gether and  cook  until  thick.  Drain  pickle  well  and  pour  paste 
over  while  boiling  hot.  MRS.  DAVIDSON. 

MRS.  SCHAAF'S  TOMATO  CATSUP. 

Take  ripe  tomatoes,  cut  in  two  or  three  pieces  and  put  on  to 
boil  in  porcelain  kettle;  boil  till  perfectly  tender,  then  take  off  to 
cool.  When  cool  rub  the  pulp  through  common  flour  sieve  to 
remove  seeds  and  skin.  Replace  the  pulp  thus  separated  in  kettle 
and  boil  down  to  about  the  consistency  of  starch  (as  prepared  for 
laundry  work).  Next  measure  pulp,  and  to  each  three  quarts 
add:  One  quart  best  cider  (apple)  vinegar,  four  ounces  of  mustard, 
five  ounces  white  mustard  seed,  four  and  one-half  ounces  celery 
seed,  two  ounces  ground  cloves,  one-half  ounce  ground  cinna- 
mon, two  ounces  ground  ginger,  two  and  one-half  pounds  gran- 
ulated sugai,  salt  and  popper  to  taste.  Stir  frequentlv  to  pre- 
vent scorching.  MRS.  MIDDLETON. 

CUCUMBER  CATSUP. 

Grate  large  cucumbers,  squeeze  through  a  cloth  until  all  juice 
is  extracted;  then  add  to  the  dry  pulp  celery  seed,  black  and  white 
mustard  seed,  sugar,  pepper  and  salt  to  taste.  Cover  well  with 
strong  vinegar  and  put  in  glass  jars.  MISS  SKILES. 


BEVERAGES. 


CHOCOLATE. 

Each  cake  is  marked  off  into  eight  equal  squares,  each  of  which 
is  an  ounce.  Scrape  fine  one  ounce,  mix  with  one  ounce  sugar, 
and  add  boiling  water  in  sufficient  quantity  to  dissolve  it;  then 
add  boiling  milk  until  the  preparation  reaches  one  pint.  The  bev- 
erage is  now  ready  for  use,  although  some  persons  boil  it  from 
five  to  ten  minutes.  If  a  lighter  preparation  is  preferred  use  boil- 
ing water  instead  of  milk.  MRS.  N.  B.  FUGITT. 

BOUILLON. 

Six  pounds  bouillion  beef,  cover  with  water,  ten  onions  sliced, 
one  bunch  parsley;  boil  till  soup  is  rich,  then  strain;  put  on  ice 
until  next  day,  then  add  yolk  of  one  egg,  boil  hard  for  a  while. 
Just  before  serving  add  cupful  of  sherry.     MRS.  W ATKINS. 

COFFEE. 

The  best  coffee  is  made  by  mixing  two-thirds  Tava  and  one- 
third  Mocha.  Allow  a  heaping  tablespoonful  of  coffee  and  cup  of 
boiling  water  for  each  person,  also  heaping  tablespoonful  of  coffee 
and  cupful  of  boiling  water  for  the  pot;  settle  with  white  of  an 
egg,  tiny  pinch  of  salt  and  wet  with  little  cold  water;  beat 
thoroughly,  then  add  boiling  water.  Boil  ten  minutes,  set  back 
where  it  will  keep  hot,  but  not  boil,  ten  minutes  more. 

MISS  HOGE. 

MILK  PUNCH. 

Take  sweet,  rich  milk  and  sweeten  to  taste,  add  one  to  two 
tablespoonfnls  best  brandy,  add  pounded  ice  and  shake.  This  is 
for  one  glassful. 

CLARET  PUNCH. 

One  bottle  claret,  one-quarter  the  quantity  of  ice  water,  three 
lemons  sliced,  three-fourths  cupful  powdered  sue;ar;  cover  the 
sliced  lemon  with  sugar  and  let  stand  ten  minutes,  add  water,  stir 
hard,  pour  in  wine.  Put  pounded  ice  in  each  class  before  filling 
with  the  mixture.  KENTON  COOK  BOOK. 


Ij6  BEVERAGES. 

EGG-NOG. 

Take  half  dozen  eggs  to  each  quart  cream,  separate  eggs,  beat 
yolks  a  little  light,  add  slowly  and  heat  in  well  large  cupful  of 
sugar  to  each  half  dozen  eggs,  add  large  tumbler  of  liquor  slowly 
to  each  half  dozen  eggs,  add  little  nutmeg;  whip  cream  and  beat 
in  slowly;  beat  whites  of  eggs  to  stiff  froth  and  add.  Liquor 
should  be  half  whiskey,  quarter  brandy  and  quarter  rum. 

MRS.  F.  F.  FIELD. 

RASPBERRY  CORDIAL. 

Put  in  each  quart  bottle  one  pint  raspberries  and  six  table- 
spoonfuls  granulated  sugar;  then  in  a  vessel  mix  alcohol  and 
water,  two  cups  of  water  to  one  of  alcohol;  fill  bottles,  cork  and 
set  in  sun  for  two  weeks.  MRS.  JOHN  G.  AMES. 

BLACKBERRY  CORDIAL. 

Put  berries  on  and  stew  until  well  cooked  up,  then  put  in  col- 
ander and  let  drip;  afterwards  put  in  thin  muslin  bag  and  let  drip 
without  squeezing.  To  each  gallon  of  juice  put  three  pounds 
sugar  and  put  on  to  boil  in  brass  or  bell  metal  kettle,  skim  well ; 
when  done  take  off  and  let  it  get  cold,  then  put  one  quart  liquor 
(whiskey  and  rum)  to  each  gallon  of  juice  and  bottle;  put  six 
cloves  in  each  bottle  of  cordial.    Never  use  anything  tin  about  it. 

MRS.  A.  MTDDLETON. 

MINT  CORDIAL. 

Pick  mint  early  in  the  morning  while  dew  is  on  it;  do  not  bruise 
it;  pour  some  water  over  it  and  then  drain  off,  put  two  handfuls 
in  pitcher  with  quart  French  brandy,  cover  and  let  stand  till  next 
day;  take  out  mint  carefullv  and  put  in  as  much  more,  which  take 
out  the  next  day;  add  fresh  mint  a  third  time,  taking  it  out  after 
twenty-four  hours;  then  add  three  quarts  water  and  one  pound 
loaf  sugar  to  brandy,  mix  well  and  when  clear  bottle. 

CHERRY  CORDTAL. 

Extract  juice  from  ripe  Morella  cherries,  as  von  would  from 
berries,  strain  through  cloth,  sweeten  to  taste  and  when  perfectly 
clear  boil.  Put  gill  of  brandy  in  each  bottle,  cork  and  seal  tightly. 
Will  keep  all  summer  in  cool  place.     Delicious  with  iced  water. 

MRS.  W ATKINS. 


i;K\  ERAGES  137 

TEA  PUNCH. 

Three  quarts  sherry,  one  dozen  lemons  (peel  only),  two  pints 
sugar  or  more  to  taste,  three  pints  green  tea  (quarter  pound  of  the 
tea).  Pour  tea  hoiling  over  the  lemon  peel,  which  has  heen  cut 
from  lemons,  and  the  sugar,  and  when  cold  add  sherry,  and,  it 
you  like  it.  a  little  rum  or  brandy.  Delicious,  and  will  bottle  and 
keep  for  months.  MRS.  GEO.  T.  DUNLOP. 

FISH  HOUSE  PUNCH. 

Half  gallon  New  England  rum,  half  gallon  best  California 
brandy,  three  pints  Jamaica  rum,  three  dozen  oranges,  three 
dozen  lemons,  six  pounds  cut  sugar,  one  cupful  very  strong  tea, 
two  quarts  water.  Squeeze  lemons  and  oranges  the  night  before 
and  pour  juice  over  the  sugar;  let  stand  twelve  hours  before  mix- 
ing with  liquors.  Then  add  all  other  ingredients  and  strain 
through  fine  muslin.  Grate  rind  of  three  oranges,  but  peel  all  the 
others  before  squeezing.  MRS.  J.  MAURY  DOVE. 

REGENT  PUNCH. 

One  pint  strong  black  tea  (in  which  put  rind  of  four  lemons 
cut  very  thin),  two  pounds  sugar,  juice  six  lemons,  juice  six 
oranges,  one  pint  French  brandy,  one  pint  rum,  two  quarts  cham- 
pagne.   Serve  in  bowl  with  plenty  of  ice. 

* 
GRAPE  WINE. 

Press  juice  carefully  from  grapes;  to  every  gallon  of  juice  add 
three  pounds  brown  sugar  and  one  quart  water.  Fill  cask,  re- 
taining some  to  fill  up  everv  day  during  fermetation;  when  fer- 
mentation ceases  (which  will  be  in  about  six  weeks)  stop  cask 
tightly  and  in  six  months  rack  it  off  and  bottle. 

BLACKBERRY  WINE. 

Fill  a  larg-e  stone  iar  with  the  ripe  fruit  and  cover  with  water, 
cover  and  let  stand  three  or  four  davs  to  ferment,  then  mash  and 
squeeze  juice.  To  each  gallon  juice  add  three  pounds  brown 
sugar,  return  mixture  to  jar  and  cover  closely;  skim  it  every 
morninc:  for  a  week  till  it  clears  from  the  fermentation;  when 
clear  pour  carefullv  from  the  sediment  into  a  demijohn,  cork  and 
set  in  cool  place.    When'  two  months  old  it  will  be  fit  for  use. 

MRS.  SPENCER  WAT  KINS. 


138  BEVERAGES. 

RED  CURRANT  WINE. 

Put  five  quarts  of  currants  and  a  pint  of  raspberries  into  a  gal- 
lon of  water,  let  them  soak  over  night,  then  squeeze  and  break 
them  thoroughly.  Rub  them  well  on  a  fine  wire  sieve  till  all  the 
juice  is  extracted,  washing  the  skins  again  with  some  of  the  water. 
Then  to  every  gallon  add  four  pounds  of  lump  sugar.  Bottle  im- 
mediately, but  do  not  cork,  letting  it  work  by  its  own  fermenta- 
tion. In  two  or  three  days  add  half  a  pint  of  brandy  to  every  gal- 
lon of  the  wine,  and  cork  as  soon  as  the  fermentation  ceases. 

D. 

DR.  McCALLA'S  PUNCH. 

One  quart  whiskey,  one  quart  Jamaica  rum,  one  quart  brandy, 
two  quarts  strong  Imperial  green  tea,  one  and  a  half  pounds  gran- 
ulated sugar,  one-half  dozen  lemons,  one-half  dozen  oranges,  one 
pound  currant  jelly,  one  quart  bottle  Apolinaris  water  when 
ready  to  serve  with  ice.  Mix  all  water  with  the  boiling  tea  after 
it  is  strained. 

MR.  S.  M.  BRYAN'S  PUNCH. 

One  quart  Jamaica  rum,  one  quart  brandy,  one  quart  port  wine, 
one  quart  strong  made  black  tea,  juice  one  dozen  lemons,  three 
cupfuls  white  sugar,  one-half  pint  Curacao.  Add  equal  quantity 
Apolinaris  water  with  ice  at  time  of  serving.  Put  in  sliced  oranges 
or  pineapples  for  flavoring.  MRS.  A.  MTDDLETON. 


TH^  Best  Place  to   &uy 


Shingles 

Paling; 


THOS.  W.  SMITH... 

CAPITAL  PARK   MILLS. 

1ST&  G  STS.    IM.    E. 


Hush  RtfTTy 

R.  A.  CASILEAK 

v. .       House  and  Fresco 

Real  Estate,  Loans  and  Insurance 

Painters'  Supplies 

1325  32d  Street  N.W. 

Window  and  Plate  Glass 

1911  Per.na.  Avenue,  Washington,  D.  C. 
3207  M  Street,  Georgetown,  D.  C. 
'Phones  1209  and  1725-3. 

M.  J.  ADLER 


Jameg  K   Prob 


eH 


B 


ardwarc««« 


3148  M  Street 
Georgetown,  D.  C. 


Carriages 

Wagons 

and 

Harness  -^* 

TELEPHONE  226 


1230  3>d  St.  N.  W. 
Washington, D  C. 


MANOGUE  &  JONES 


Wholesale  and  Retail  Dealers  in 


Fipe  Groceries 


Teas,  Wines,  Cigars,  etc. 

S.  E.  Cor.  M  and  32d  Sts.,  Georgetown,  D.  C. 


CANDIES. 


FRUITS  GLACE. 

<  >ne  cupful  granulated  sugar,  one  cupful  water,  juice  one 
lemon.  Boil  together  for  half  hour.  If  on  trying  the  thread  of 
sugar,  it  is  brittle,  it  is  cooked  enough.  Divide  the  oranges  and 
dry  free  from  moisture.  Pour  part  of  the  syrup  in  small  cup, 
which  keep  in  boiling  water.  Take  the  pieces  of  oranges  (or 
whatever  other  fruit  you  wish  to  caramel)  on  the  point  of  a  large 
needle  or  skewer  and  dip  into  the  syrup  in  the  cup;  place  on  a 
slightly  buttered  dish. 

CRYSTALLIZED  FRUITS. 

Take  bunches  of  grapes,  slices  of  oranges,  strawberries  or 
cherries.  Dip  them  in  white  of  egg  well  beaten  to  a  froth,  and 
then  dip  them  into  a  cup  of  finely  powdered  sugar.  Lay  fruit  on 
a  pan  with  letter  paper  between  and  set  in  a  cool  oven  until  the 
icing  becomes  firm,  then  put  on  a  plate  in  a  cool  place. 

CHOCOLATE  CARAMELS. 

One  cake  Baker's  chocolate,  three  pounds  brown  sugar,  one 
cupful  milk,  heaping  tablespoonful  butter;  boil  all  together  and 
when  done  (to  ascertain  this  drop  small  quantity  in  ice  water; 
if  brittle,  it  is  sufficiently  cooked)  take  from  fire,  add  two  tea- 
spoonfuls  vanilla  and  beat  mixture  until  smooth  and  very  thick. 
Pour  into  buttered  dish  and  when  partiallv  cool,  cut  into  squares. 

MRS.  F.  F.  FIELD. 

CREAM  CHOCOLATES. 

Two  cupfuls  sugar,  one  of  water,  two  and  a  half  of  corn  starch, 
half  cake  chocolate;  flavor  with  vanilla.  M  ESS  SKILES. 

TURKISH  FIG  PASTE. 

Weigh  out  four  pounds  of  sugar,  one  pound  glucose,  nine 
ounces  corn  starch,  two  scruples  of  powdered  citric  acid,  and 
have  readv  oil  of  lemon,  orange  or  any  desired  extract.  A  few 
drops  of  red  coloring  fluid  may  also  be  used.     Place  sugar  and 


142  CANDIES. 

water  upon  the  fire,  and  when  they  come  to  a  boil,  add  starch 
dissolved  in  a  little  cold  water,  and  then  the  glucose  and  acid. 
Cook  until  the  syrup  will  leave  the  fingers  readily  when  tested  in 
cold  water;  it  is  then  done  and  should  be  poured  out  on  a  slab 
over  which  powdered  sugar  has  been  sifted.  Smooth  the  top 
neatly  and  sift  sugar  lightly  upon  it.  When  the  candy  is  cool, 
cut  it  into  blocks  and  crystallize.  D. 

CANDIED  PEEL. 

Before  cutting  oranges  for  the  table  dip  them  into  warm  water 
to  remove  any  grime  on  the  skins  and  pat  dry  with  a  soft  cloth; 
then  rub  the  fruit  with  lumps  of  sugar  to  extract  the  oil,  reserving 
this  sugar  for  the  final  dipping.  Peel  the  oranges  and  throw  the 
skins  into  boiling  water;  cook  until  tender,  changing  the  water 
twice.  Drain  well  and  with  a  pair  of  scissors  cut  into  strips  and 
weigh,  allowing  one  pound  of  sugar  and  half  a  cupful  of  water 
to  every  pound  of  the  peel.  Boil  the  sugar  and  water  together 
a  moment  then  add  the  orange  peel  and  simmer  until  transparent, 
which  usually  requires  half  an  hour.  Drain  and  roll  each  piece 
in  the  crushed  sugar  used  to  extract  the  oil.  Lay  in  a  warm 
oven  or  a  sunny  place  to  dry. 

TO  PRESERVE  GINGER. 

To  preserve  ginger,  pare  the  roots  of  fresh,  green  ginger,  us- 
ing a  very  sharp  knife,  and  place  each  piece  in  cold  water  as  it 
is  peeled.  When  all  is  peeled,  drain  from  the  water.  Weigh 
ginger  and  place  in  preserving  kettle,  covering  with  cold  water. 
When  water  is  quite  boiling,  skim  out  ginger  and  place  again  in 
cold  water.  When  quite  cool,  again  return  it  to  the  kettle,  add 
more  cold  water,  and  when  boiling,  skim  out  and  lay  in  cold 
water  as  before.  Do  this  three  times,  when  the  ginger  will  be 
tender,  leaving  it  at  the  last  in  the  cold  water.  Allow:  One 
pound  of  ginger,  one  pint  of  water,  one  pound  of  sugar,  one  egg 
(white  only).  Place  sugar  and  water  together  in  preserving  ket- 
tle and  heat  slowly,  boiling  slowly  until  sugar  is  dissolved.  Beat 
white  of  egg  until  it  froths,  and  stir  into  the  syrup.  When  it  boils 
skim  until  quite  clear,  then  stand  aside  to  cool.  This  is  called 
clarifying  syrup.  Drain  ginger,  wipe  dry  with  soft  cloth  and 
when  the  syrup  is  cold  place  the  ginger  in  it  and  let  it  stand  for 
thirtv-six  hours.  Drain  off  syrup,  let  come  to  a  boil,  take  from 
fire,  and  when  again  cool  place  in  the  ginger  and  let  it  remain 
for  twenty-four  hours.  Drain  off  the  syrup  again,  heat  to  boiling 
and  this  time  turn  over  the  ginger  while  hot.  In  a  week  again 
drain  it  off,  boil  it  and  turn  it  on  hot.  Cover  closely  and  the 
ginger  will  be  ready  to  use  in  two  weeks.  Preserved  in  this  way 
it  is  a  great  delicacy. 


CANDIES.  14 1 

CHIPS. 

Mix  in  ;i  kettle  five  cupfuls  of  sugar,  a  cupful  and  a  half  of 
water  and  a  Eourth  of  a  teaspoonful  of  cream  of  tartar  and  set 
upon  the  fire.  When  the  mixture  boils  add  a  fourth  of  a  cupful 
pf  New  Orleans  molasses.  This  candy  should  be  cooked  until 
very  hard  consequently  great  care  must  be  observed  to  prevenl 
its  burning.  After  the  molasses  lias  been  added,  the  stove  lid 
should  be  kept  continually  between  the  kettle  and  the  fire,  and 
when  tin.'  candy  is  nearly  done,  the  heat  should  he  lowered,  to 
prevent  scorching.  Test  frequently  and  when  a  small  quantity 
upon  being  dropped  into  water  immediately  becomes  very  hard, 
the  candy  is  done  and  should  be  poured  out  to  cool  upon  a  well- 
buttered  slab.  When  cool  enough  to  handle  pull  until  of  a  b#right 
glossy  yellow.  Now  place  the  candy  near  the  fire,  where  it  will 
keep  warm,  and  putting  or  a  pair  of  old  kid  gloves,  pull  it  out 
into  a  flat  strip  and  rub  it  on  both  sides  until  very  thin  and  of  a 
satiny  appearance.  Here  the  assistance,  of  a  second  person  is 
required  to  break  the  candy  into  small  chips  as  it  is  pulled  out 
and  rubbed  by  the  cook.  This  part  of  the  work  must  be  accom- 
plished as  rapidly  as  possible,  so  as  to  allow  a  minimum  of  time 
for  the  candy  to  cool.  These  flakes  or  chips  may  be  variously 
colored,  some  with  chocolate,  others  pink  and  still  others  pale 
yellow.  D. 

BUTTER  SCOTCH. 

<  hie  cupful  brown  sugar,  one  half  cupful  water,  one  teaspoon- 
ful vinegar,  piece  butter  size  of  walnut.  Boil  twenty  minutes. 
Flavor  if  desired. 

MOLASSES  CANDY. 

(  hie  quart  of  molasses,  one  half  cupful  butter,  one  half  cup- 
ful   sugar.      Boil   and   when   done   stir   in   half  a   teaspoonful   of 

soda  just  before  taking  from  fire. 

(  >RANGE  DR<  >PS. 

Grate  rind  of  one  orange  and  squeeze  juice,  taking  care  to 

reject  seeds,  add  to  this  pinch  of  tartaric  acid,  then  stir  in  con- 
fectioners' sugar  until  it  is  stiff  enough  to  form  into  small  balls 
the  size  of  small  marbles.  Lemon  juice  can  he  used  instead  of 
orange,  then  leave  out  tartaric  acid.     K  ENTON  <  '<  M  )K  B<  M  )K. 

CREAM  CANDY. 

Two  pounds  sugar,  half  cupful  water,  two  tablespoonfuls  vin- 


144  CANDIES. 

egar,  one  tablespoonful  butler,  boil  twenty  minutes,  season  with 
lemon  or  vanilla  just  as  you  take  it  off,  put  in  dish  and  stir  till 
cold. 

SUGAR  CANDY. 

Three  cupfuls  sugar,  half  cupful  vinegar,  half  cupful  water', 
juice  one  lemon,  boil  (without  stirring)  until  brittle.  Pour  on 
buttered  dish  and  pull  till  light  and  white.       MRS.  WATKINS. 


MISCELLANEOUS. 


Cook's  table  of  weights  and  measures: 
i  quart  sifted  Hour  equals  i  lb. 
i  quart  powdered  sugar  equals  i  lb  7  oz. 
1  quart  granulated  sugar  equals  1  It)  9  oz. 

1  pint  closely  packed  butter  equals  1  lb. 
Butter  size  of  an  egg  equals  about  2  oz. 
10  eggs  equal  t  it). 

3  cupfuls  sugar  equal  1  It). 

5  cupfuls  sifted  flour  equal  1  lb. 

[  heaping  tablespoonful  equals  [-6  gill. 

4  gills  equal  1  pint. 

2  pints  equal  1  quart. 

4  quarts  equal  1  gallon. 

SOUTH  AMERICAN  MARMALADE. 

Take  one  dozen  sour  oranges.  Cut  rind  into  quarters  and  peel 
off;  scrape  all  the  white  from  rind,  cover  with  cold  water  and 
boil  till  tender.  Scrape  skin  and  seeds  from  inner  pulp,  when 
rind  is  tender,  cut  into  thin  shreds  and  mix  with  juice  and  pulp. 
Add  to  each  pint  of  mixture,  one  pound  granulated  sugar.  Boil 
steadily  thirty  minutes. 

SALTED  ALMONDS. 

Blanche  one  cupful  almonds.  When  cold  put  one  tablespoon- 
ful of  salad  oil  or  melted  butter  on  them  and  let  stand  one  hour. 
then  sprinkle  with  one  tablespoonful  salt.  Put  them  into  bright 
baking  pan  in  moderate  oven  and  cook  them  with  occasional 
stirring,  until  they  are  a  delicate  brown,  about  twenty  minutes. 
Peanuts  can  be  treated  in  same  way. 

KENT!  ).\   CO<  >K    !'.(  >OK. 

CHEESE  BISCUITS. 

Two  ounces  flour,  two  ounces  butter,  three  ounces  grated 
cheese,  pinch  red  pepper  and  salt,  yolk  one  egg;  rub  all  together, 


146  MISCELLANEOUS. 

then  add  yolk  of  egg".     Roll  out  quarter  of  an  inch  thick  and 
cut  with  round  pastry  cutter — small. 

MRS.  GEO.  T.  DUNLOP. 

CHEESE  STICKS. 

Pinch  red  pepper,  quarter  pound  cheese,  quarter  pound  but- 
ter, quarter  pound  flour,  tablespoonful  baking  powder;  work  but- 
ter and  flour  together,  then  put  in  cheese.    MRS.  W ATKINS. 

CHEESE  FONDU. 

Thick  slice  of  bread  crumb  into  a  cup  of  boiling  milk,  when 
well  soaked  strain  off  milk,  without  pressing  bread,  two  table- 
spoonfuls  of  grated  cheese,  season  with  salt,  mustard  and  cay- 
enne, add  the  yolks  of  two  eggs  well  beaten,  lastly  stir  in  the 
whites  of  three  eggs  well  beaten,  put  in  baking  dish,  dust  with 
cracker  crumb,  and  bake  a  light  brown.       MISS  WAGNER. 

CHEESE  STRAWS. 

Quarter  pound  grated  cheese,  two  ounces  flour,  four  ounces 
butter,  yolk  one  egg,  dessertspoonful  mustard.  Make  thick  paste 
of  all  the  ingredients,  roll  it  out  and  cut  into  long,  narrow  strips. 
Bake  a  light  brown.    About  ten  minutes  will  be  sufficient. 

TO  KEEP  CUT  FLOWERS  FRESH. 

Put  in  vase  half  teaspoonful  soda.  To  revive  them  take  flowers 
from  vase,  throw  away  the  cold  water  and  replace  with  hot  water 
in  which  you  can  barely  hold  your  finger.  Put  in  the  flowers  at 
once.    The  effect  will  be  wonderful. 

VIOLET  PERFUME. 

Half  an  ounce  of  orris  root  and  two  ounces  of  alcohol.  Put 
into  a  bottle,  cork  tight  and  shake  well. 

SHRIMP  PIE. 

One  pint  of  shrimps  cooked  and  shells  removed.  Half  pint 
of  rice  boiled  very  soft,  while  hot  beat  in  a  large  spoonful  of 
butter,  two  eggs  well  beaten,  two  tomatoes  chopped  fine,  salt  and 
pepper,  in  a  baking  dish  spread  a  thick  layer  of  the  mixture,  then 
one  of  shrimps,  until  the  dish  is  full;  glaze  with  white  of  eg;^  and 
bake.  MISS  WAGNER. 


C.  W.  Cornwell  &.  Bro. 


o 


Grocers*^ 


!S89  83d  Street  N.  W. 
Washington,  D.  C. 


CRAIG  &  JACKSON 

|DRY   GOODS^ 

Carpets,  Mattings 
and  Notions 

3140  M  Street— Washington 


J.  H.  VIERS... 


Pine  (jt 


roeerieg 


3218  M  St.— West  Washington 


E.  L.  Morgan 


Fine  Wis,  Cigars,  etc. 

3059  M  STREET 

Washington 


J.  H.  Buscher 

540,  541  and  541Ji  Centre  Market 
9th  Street  Wing 


Wholesale  and  Retail 
Dealer  in 

Beef,  Mutton,  Lamb  and  Veal 


•f  w  gi  they're  Rich's  Shoes 
they're  proper." 


If 


SEE 

our  $2.48  Oxfords  and  $3.48  Shoes 
They  are  pretty. 

B.  RICH  &  SONS 


1002  F  STREET 


JOHN  T.  WOOD 

D*"V  Qoods 

3144  M  St   N.  W. 
Washington,  D.  C. 


Tansig' 


Ladieg'  6afe 


dA 


BRIGHT,  cosy  place,  where 
ladies,  unattended,  may 
come  atany  time.  We  cater 
to  ladies  especially.  Have 
every  substantial  dainty 
and  fancy  dish  in  season 
that  ladies  may  wish  for 
luncheon.  We  prepare  each 
order  Feparately-and  serve 
everything  in  most  tempt- 
ing style. 


JAR  VIS— 426  9th  St. 

Confectioner  and  Caterer— 'Phone  1000 


THINGS  WORTH  KNOWING. 


If  you  put  a  piece  of  bread  on  the  top  of  your  knife  when 
peeling  onions,  they  will  not  affect   your  eyes,  or  if  you   peel 

onions  under  water  your  eyes  will  not  cry. 

To  remove  grass  stains  from  white  goods,  wet  with  water,  rub 
in  some  soft  soap,  and  as  much  baking  powder  as  will  adhere, 
let  stand  half  an  hour,  wash  out  in  usual  manner  and  the  stain 
will  be  gone. 

Put  camphor  gum  with  silver  ware  and  it  will  not  tarnish  while 
the  gum  is  there. 

To  remove  ink  from  carpets,  absorb  as  much  as  possible  with 
a  cloth,  cover  the  spot  thickly  with  salt,  in  a  day  or  two  the  stain 
will  disappear. 

A  piece  of  dry  bread  put  into  a  small  bag  and  placed  in  the 
middle  of  your  stewpan,  in  which  onions  or  cabbage  are  being- 
cooked,  will  absorb  the  strong  flavor. 

Hartshorn  will  restore  colors  taken  out  by  acids. 

To  clean  straw  matting,  wash  with  weak  salt  water. 

To  test  an  oven  for  bread,  pastry  and  other  cereals  not  meant 
to  rise  any  more,  a  bit  of  paper  may  be  placed  on  it  and  if  it  turns 
a  dark  brown  in  five  minutes  the  heat  is  just  right. 

An  oven  intended  to  be  moderately  hot  for  cakes,  delicate  pud- 
dings, etc.,  should  burn  a  bit  of  white  paper  yellow  in  five  min- 
utes. 

A  six-pound  roast  in  an  oven  requires  one  hour's  roasting  to 
be  rare  and  an  hour  and  a  quarter  to  be  well  done. 

An  oven  which  needs  to  be  a  quick  one  for  searing  roasts  be- 
fore their  juices  escapes  will  in  three  minutes  turn  to  a  dark 
brown  a  bit  <>f  white  paper  placed  in  it. 

One  level  teaspoonful  of  soda  is  sufficient  to  sweeten  a  pint  of 
milk. 


ISO  THINGS  WORTH   KNOWING. 

Four  tablespoonfuls  of  liquid  are  equal  to  one  wineglassful. 

Twelve  level  tablesponfuls  of  dry  material  are  equal  to  eight 
that  are  heaped. 

To  prevent  a  bruise  from  discoloring  apply  immediately  hot 
water,  or  if  that  is  not  at  hand,  moisten  some  dry  starch  with 
cold  water  and  cover  bruised  place. 

To  remove  blood  stains,  they  can  be  removed  from  an  article 
yon  do  not  care  to  wash  by  applying  a  thick  paste  of  starch  and 
cold  water.  Place  in  the  sun  and  rub  off  in  two  hours;  if  the  stain 
has  not  entirely  disappeared,  repeat  the  process. 

To  clean  bottles,  put  into  them  fine  coals,  shake  well,  either 
with  or  without  water.  Charcoal  left  in  a  bottle  for  a  little  time 
will  take  awav  disagreeable  odors. 


Established  1831. 


E.  E.  WHEATLEY, 

(Successor  to  \V.  H.  Wheatley. ) 

PREMIUM....  V 


DYEING  AND  CLEANING  ESTABLISHMENT. 


r 


1068  Jefferson  Street— Georgetown,  D.  C. 


Ladies'  Work  a  Specialty.     Work  called 
for  and  delivered  anywhere  in  the  city. 


PIERCE    &    LAWTON, 

Manufacturer  and  Dealer  in 

FINE     CARRIAGES,     BUGGIES,     PHAETONS, 
SURREYS    AND   SPRING   WAGONS 


2710  and  2712  M  Street,  Washington,  D.  C. 

Prompt   Attention  Given  to  Repairing — Work  Guaranteed. 


CROPLEY  «  BOTELER    ►    ►    • 


▲  A 


Manufacturers  of  Fertilizers  and  Dealers  in 
Field  and  Garden  Seeds,  Agricultural  Imple- 
ments, etc.    Hardware  and   Glassware,  etc.    . 


3213  M  Street— Georgetown,  D.  C. 


^V.  PESSA^IVO, 

Dealer  in 

jfc  ,*  jfc  FOREIGN  AND  DOMESTIC  FRUITS. 

Stand  No.  6,  Centre  Market— 7th  St.  Wing. 

-^iO'DONNELL   PHARMACIES.^ 

32d  and  O  Streets  N.  "W.  3d  and  Penna  Ave.  S.  E. 

32d  and  M  Streets  N.  W. 

—"Washington,  D.  C. 


DAVID   F.   WEAVER, 
FINK    BOOTS  AND  SHOES. 

3123  M  Street.  Georgetown,  D.  C. 

BV0.  0ffutt — -^ 

•  -Tine  6rocerie$=g£e^ 

32d  A  N  Streets, 
Georgetown,  V.  C. 

A.  GUDE   &   BRO. 

*  *  ?lori$t$. 


1224  F  St.  N.  W.— Washington,  D.  C. 


v^ 


l$& 


^ 


Aft? 


^"^/  vfe^r#  ^tzktbf  ^°^p^r  tSE"' 


'* 


f#fe«llMfe ;.