r- ^''. -^-V>iK^ I- / / ' ) / ■'//■ ^%. /r''f^ ,'■ \ (> i'(. ' ■ ' 'I 'V 1 ALBERT R. MANN LIBRARY Cornell University Gift of Thomas Bass -..<:i."— - — "-' — -"^ . ¥ From Horn Bakings, by Edna Evans SanFimdsco, 1912. ^mi>. m^' White ^b(90SE^ ® mir 'lA'G. TOILET AND HOUSEHOLD LiECLI'ES. **>"/* 'IV*.*/ -r ■■"■ •" ''^ ♦ ',* *t ^ . MENUS. DINNER-GIVLNG, TA BLE ETIQUE TTE. *^*«; ' ^^V^ 'C^ ^^ - C^^^ O^ THE S ICK. HEALTH SUGG ESTIONS, FACTS WORTH KNOWING. Etc. Etc. THE WHOLE COMPRISING A Comprehensive Cyclopedia of Information for the Home #;'^ %Mt^^ ^R5. p. fc. filLLETTE AND ^^UGO ZlEMAMM, Stev/aPd of tt70 ^'t^ite kti CHICAGO: The Werner Company. • .• • , • • • SPEC. COLL, TX 1/5 GHZX COPYRIGHT 1887 BY F. L. GILLETTE? COPYRIGHT 1894 BY THE WERNER COMPANY. |o the Wi^es of ©UP FresiJents, |liose eNoble Women who ha^e (graced the White "House, ^nd whose jNames and JV|emoriea Are dear to all Americans, This foil lume s affectionately dedicated —Br THB A msmos. COi COi K5 = oi COi oi ^= Publishers' PREFAeR IN presenting to the public the "White Honee Cook Book," the publishers believe they can justly claim that it more fully represents the progress and pres- ent perfection of the culinary art than any previous worL In point of authorship, it stands pre-eminent Hugo Ziemann was at one time caterer for that Prince Napoleon who was killed while fighting the Zulus in Africa. He was afterwards steward of the famous Hotel Splendide in Paris. Later he coniaucted the cele- brated Brunswick Cafe in New York, and still later he gave to the Hotel Bichelieu, in Chicago, a cuisine which won the applause of even the gourmets of foreign lands. It was here that he laid the famous " spread " to which the chiefs of the warring factions of the Eepublican Convention sat down in June, 1888, and from which they arose with asperities softened, differences harmonized, and victory organized. Mr& F. L. GiUette is no less proficient and capable, having made a life-long and thorough study of cookery and housekeeping, especially as adapted to the prac- tical wants of average American homes. The book has been prepared with great care. Every recipe has been tried and tested, and can be relied upon as one of the best of its kind. It is comprehen- sive, filling completely, it is believed, the requirements of housekeepers of all classes.' It embodies several original and commendable features, among which may be mentioned the menus for the holidays and for one week in each month in the year, thus covering all varieties of seasonable foods; the convenient classification and arrangement of topics ; the simplified method of explanation in preparing an article, in the order of manipidation, thereby enabling the most inexperienced to clearly comprehend it. The subject of carving has been given a prominent place, not only because of its special importance in a work of this kind, but particidarly because it contains entirely new and original designs, and is so far a departure from the usual mode of treating the subject. Interesting information is given concerning the White House; how its hospi- tality is conducted, the menus served on special occasions, views of the interior, portraits of all the ladies of the White House, etc. Convenience has been studied in the make-up of the book. The type is large and plain ; it is sewed by patent flexible process^,BO that when opened it will not close of itself, and it is bound in enameled cloth^ adapted for use in the kitchen. * Thb Pdblishebs ^^ PA61 Oarring, ^ Soups, i . . 21 Fish, 41 SheU Fish, 57 Poultry and Gktme, 70 Meats, ^4 Mutton and Lamb, 120 Port, 127 Sauces and Dressii^ for Meats and Fish, 138 Salads, 1*9 Catsups, 156 Pickles, .... 159 Vegetables, 169 Macaroni, .........•••• 192 Butter and C!heese, 194 Eggs, 199 Omelets, 203 Sandwiches, 209 Bread, 211 Biscuits, Rolls, Muffins, etc. 221 Toast, 246 Cakes, 251 Pastry, Pies and Tarts, 284 Custards, Cream and Desserts, 305 Ice Cream and Ices, 334 Dumplings and Puddings, 339 Sauces for Pudding, 371 Preserves, Jellies, etc. 376 Canned Fruits, 389 Coloring for Fruit and Confectionery, 395 Confectionery, 397 Coffee, Tea and Beverages, 408 Yarietiea of Seasonable Food, 421 Menus, 428 Management of State Dinners at White House, 466 Preparations for the Sick, ............ 469 Suggestions in r^ard to Health, 479 Miscellaneous Becipes, 498 Facts worth Knowing, 518 Toilet Recipes and Items, ... 528 French Words in Cooking, 537 Articles required for the Kitchen, 688 Dyeing or Coloring, 541 Small Points on Table Etiquette, 544 Diimer-giTing, . . . 548 Measures and Weights in ordinary use, .*.... . . « 552 Cornell University Library The original of this book is in the Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924094646076 AV- ^ ^- jjf I ■- wt-'^-^x-^:. ^C^cr^CC -^'^rri^'^yaAUn^ W^ifee §©yse (lm\ Bs®!^. CARVING. Carving is one important acquisition in the routine of daily living, and all should try to attain a knowledge or ability to do it well, and withal gracefully. When carving tise a chair slightly higher than the ordinary size, as it gives a better purchase on the meat, and appears more' graceful than when standing, as is often quite necessary when carving a turkey, or a very large joint. More depends on skill than strength. The platter should be placed opposite, and sufficiently near to give perfect command of the article to be carved, the knife of medium size, sharp with a keen edge. Commence by cutting the slices thin, laying them carefully to one side of the platter, then afterwards placing the desired amount on each guest's plate, to be served in turn by the servant. In carving fish, care should be taken to help it in perfect flakes; for if these are broken the beauty of the fish is lost. The carver should acquaint himself with the choicest parts and morsels; and to give each guest an equal share of those tidbits should be his maxim. Steel knives and forks should on no account be used in helping fish, as these are hable to impart a very disagreeable flavor, A fish-trowel of silver or plated silver is the proper article to use. Gravies should be sent to the table very hot, and in helping one to gravy or melted butter, place it on a vacant side of the plate; not pour it over their meat, fish or fowl, that they may use only as much as they like. When serving fowls, or meat, accompanied with stuffing, the guests should be asked if they would have a portion, as it is not every one to whom the flavor of stuffing is agreeable; in filling their plates, avoid heaping one thing upon another, as it makes a bad appearance. A word about the care of carving knives: a flne steel knife should not come in contact with intense heat, because it destroys its temper, and therefore impairs its cutting qualities. Table carving knives should not be used in the kitchen, either around the stove, or for cutting bread, meats, vegetables, etc.; a flne whetstone should be kept for sharpening, and the knife cleaned carefully to avoid dulling its edge, aU of which is quite essential to successful carving. BEEF. BEEF. HmD-QUARTEE. JCfo. 1. Used for choice roasts, the porter-house and sirloin steaks. No. 2. Bump, used for steaks, stews and corned beef. No. 3. Aitch-bone, used for boiling-pieces, stews and pot roasts. No. 4. Buttock or round, used for steaks, pot roasts, beef d la mode; also a pmne boiliug-piece. No. 5. Mouse round, used for boiling and stewing. No. 6. Shin or leg, used for soups, hashes, etc. No. 1. Thick flank, cut with tmder fat, is a prime boiling piece, good for gtewm and corned beef, pressed beef. No. 8. Veiny piece, used for corned beef, dried beef. No. 9. Thin flank, used for corned beef and bofling-pieces. FORE-QUAKTEB. No. 10. Five ribs called the fore-rib. This is considered the primest piece f<» roasting; also makes the finest steaks. No. 11. Four ribs, called the middle ribs, used for roasting. No. 12. Chuck ribs, used for second quality of roasts and steaks. No. 13. Brisket, used for corned beef, stews, soups and spiced beef. No. 14. Shoulder-piece, used for stews, soups, pot-roasts, mince-meat, and haBh£& BEEF. 3 Nos. 16, 16. Neck, dod or sticking -piece, used for stocks, gravies, soups, mince- pie meat, hashes, bologna sausages, etc. No. 17. Shin or shank, used mostly for soups and stewing. No. 18. Cheek. The following is a classification of the qualities of meat, according to the several joints of beef, when cut up. First Class. — Includes the sirloin with the kidney suet (1), the rump steak piece (2), the forerib (11). Second Class. — The buttock or round (4), the thick flank (7), the middle ribs (11). Third Class. — The ail ch-bone (3), the mouse-round (5), the thin flank (8, 9), the chuck (12), the shoulder piece (14), the brisket (13). Fourth Class. — ^The clod, neck and sticking piece (16, 16.) TfHfth Class.— Shin, or shank (17). VEAL. VEAL. Hind-Quarter. No. 1. Loin, the choicest cuts used for roasts and chops. No. 2. Fillet, used for roasts and cutlets. No. 3. Loin, chump-end used for roasts and chops. No. 4. The hind-knuckle or hock, used for stews, pot-pies, meat-pie& FORB-QXTABTER. No. 5. Neck, best end used for roasts, stews and chops. No. 6. Breast, best end used for roasting, stews and chops. No. 7. Blade-bone, used for pot-roasts and baked dishes. No. 8. Fore-knuckle, used for soups and stews. No. 9. Breast, brisket-end used for baking, stews and pot-pies. No. 10. Neck, scrag-end used for stews, broth, meat-pies, etc. In cutting up veal, generally, the hind-quarter is divided in loin and leg, and the fore-quarter into breast, neck and shoulder. The, Several Parts of a Moderately-sized, well-fed Calf, about eight weebj old, are nearly of the following weights: — Loin and chump, 18 lbs; fillet, 12i lbs. hind knuckle, 5i lbs. ; shovdder, 11 lbs. ; neck, 11 lbs. ; breast, 9 lbs. ; and foi^ knuckle, 5 lbs. ; making a total of 144 lbs. weight. MUTTON. MUTTON. No. 1. Leg, used for roasts and for boiling. No. 2. Shoulder, used for baked dishes and roaats. No. 3. Loin, best end used for roasts, chops. No. 4. Loin, chump end used for roasts and chops. No. 5. Eack, or rib chops, used foi French chops, rib chops, either for trying or broihng; also used for choice stews. No. 6. Breast, used for roast, baked dishes, stews, chops. No. 7. Neck or scrag end, used for cutlets and stews and meat pies. Note. — A saddle of mutton or double loin is two loins cut off before the car- case is split open down the back. EYench chops are a small rib chop, the end of the bone trinuned off and the meat and fat cut away from the thin end, leaving the round piece of meat attached to the larger end, which leaves the small rib- bone bare. Very tender and sweet. Mutton is prime when cut from a carcase which has been fed out of doors, and allowed to run upon the hillside; they are best when about three years old. The fat will then be abundant, white and hard, the flesh juicy and firm, and of a dear red color. For mutton roasts, choose the shoulder, the saddle, or the loin or haunch. The leg should be boiled. Almost any part wiU do for broth. Lamb bom in the middle of the winter, reared under shelter, and fed in a great measure upon milk, then killed in the spring, is considered a great delicacy, though lamb is good at a year old. Like all young animals, lamb ought to be thoroughly cooked^ or it is most unwholesome. PORK. PORK. No. 1. Leg, used for smoked hams, roasts and corned pork. No. 2. Hind-loin, used for roasts, chops and baked dishes. No. 3. Fore-lo^i or ribs, used for roasts, baked dishes or chops. No. 4. Spare-rib, used for roasts, chops, stewe. No. 5. Shoulder, used for smoked shoulder, roasts and corned pork. No. 6. Brisket and flank, used for pickling in salt, and smoked bacon. The cheek is used for pickling in salt, also the shank or shin. The feet aw^ usually used for souse and jelly. For family use, the leg is the most economical, that is when fresh, and the loin the richest. The best pork is from carcases weighing from fifty to about one hundred and twenty-five pounds. Pork is a white and close meat, and it is almost impossible to over-roast pork or cook it too much; when underdone it is exceedingly unwholesome. VENISOHr VENISON. No. 1. Shoulder, used for roasting; it may be boned and stuffed, then afterwards baked or roasted. No. 2. Fore-loin, used for roasts and steaks. No. 3. Haunch or loin, used for roasts, steaks, stews. The ribs cut close may be used for soups. Good for pickling and making into smoked venison. No. 4. Breast, used for baking dishes, stewing. No. 5. Scrag or neck, used for soups. The choice of venison should be judged by the fat, which, when the venison is young, should be thick, clear and close, and the meat a very dark red. The flesh of a female deer, about four years old, is the sweetest and best of venison. Buck venison, which is in season from Jxme to the end of September, is finer than doe venison, which is in season from October to December. Neither should be dressed at any other time of year, and no meat requires so much care as venison in killing, preserving, and dressing. SIRLOIN OF BEEF. SIRLOIN OF, BEEF. This choice roasting-piece should be cut with one good firm stroke from end to end of the joint, at the upper part, in thin, long, even shoes in the direction of the hne fcgm,! to 2, cutting across the grain, serving each guest with some of the fat with the lean; this may be done by cutting a small thin shoe from underneath the bone from 5 to 6, through the tenderloin. Another way of carving this piece, and which will be of great assistance in doing it well, is to ins(Brt the knife just above the bone at the bottom, and run sharply along, dividing the meat from tip bone at the bottom and end, thus leav- ing it perfectly flat; then carve in long, thin shoes the usual way. When the bone has been removed and the sirloin rolled before it is dooked, it is laid upon the platt^ on one end, and an even, thin slice is carved across the grain of the up;^rs^ace. ,- ■"'^if •':. ■''!'■. -s^ _ - Koast ribs should be carved in thin, even sUces from the thick end towards the thin in the same manner as the sirloin; this can be more easily and cleanly done if the carving knife is first run along between the meat and the end and rib-bones, thus leaving it free from bone to be cut into shces. Tongue. — To carve this, it should be cut crosswise, the middle being the best; cut in very tMn shoes, thereby improving its dehcacy, making it more tempting; as is the case of all well-carved meats. The root of the tongue is usually left on the platter. BREAST OF VEAL. BREAST OF VEAL. This piece is quite similar to a fore-quarter of lamb afte]||the shoulder has been taken off. A breast of veal consists of two parts, thf rib-bones and the , gristly brisket. These parts may be separated by sharply passing the carving knife in the direction of the Une from 1 to 2; and when they are entirely divided, the rib bones should be carved in the direction of the Une from 6 to 6, and the brisket can be helped by cutting slices from 3 to 4. The carver should ask the guests whether they have a preference for the brisket or ribs; and if there be a sweetbread served with the dish, as is fre- quently with this roast of veal, each person should receive a piece. - Though veal and lamb contain less nutrition than beef and mutton, in pro- portion to their weight, they are often preferred to these latter meats on account of their dehcacy of texture and flavor. A whole breast of veal weighs from nine to twelve pounds. «« A FILLET OF VEAL. A FILLET OF VEAL. A fillet of veal is one of the prime roasts of veal; it is taken from the leg above the knuckle; a piece weighing from ten to twelve pounds is a good size aiKl requires about four hours for roasting. Before roasting, it is dressed with a force meat or stufflng placed in the cavity from where the bone was taken out and the flap tightly secured together with skewers; many bind it together with tape. To carve it, cut in even thin slices off from the whole of the upper part or top, in the same manner as from a roUed roast of beef, as in the direction of the figures 1 and 2; this gives the person sei-ved some of the dressing with each slice of meat. Veal is very unwholesome unless it is cooked thoroughly, and when roasted should be of a rich brown color. Bacon, fried pork, sausage-balls, with greens are among the accompaniments of roasted veal, also a cut lemon. NECK OF VEAL. II NECK OF VEAL. The best end of a neck of veal makes a very good roasting-piece; it however js composed of bone and ribs that make it quite difficult to carve, unless it is done properly. To attempt to carve each chop and serve it, you would not only place too large a piece upon the plate of the person you intend to serve; but you would waste much time, and should the vertebrae have not been removed by the butcher, you would be compelled to exercise such a degree of strength that would make one's appearance very ungraceful, and possibly, too, throwing gravy over your neighbor sitting next to you. The correct way to carve this roast is to cut diagonally from figure 1 to 2, and help in shces of moderate thickness; then it may be cut from 3 to 4, in order to separate the small bones; divide anc! serve them, having first inquired if they are desired. This joint is usually sent to the table accompanied by bacon, ham, tongue, or pickled pork on a separate dish and with a cut lemon on a plate. There are also a number of sauces that are suitable with this roast. IS LEG OF MUTTOJSr. LEG OF MUTTON. The best mutton, and that from which most nomishment is obtained, is that w^ sheep from three to six years old, and which have been fed on dry sweet pastures; then mutton is in its prime, the flesh being firm, juicy, dark colored, and fuU of the richest gravy. When mutton is two years old, the meat is flabby, pale and savorless. In carving a roasted leg, the best shces are found by cutting quite down to the bone, in the direction from 1 to 2, and slices may be taken from either side. Some very good cuts are taken from the broad end from 5 to 6, and the fat on this ridge is very much Kked by many. The cramp-bone is a dehcacy, and is obtained by cutting down to the bone at 4, and running the knife xmder it in a semicircular direction to 3. The nearer the knuckle the drier the meat, but the under side contains the most finely grained meat, from which shces may be cut lengthwise. When sent to the table a friU of paper around the knuckle will im- prove its appearance. FORE-QUARTER OF LAMB. 13 FORE-QUARTER OF LAMB. The first cut to be made in carving a fore-quarter of lamb is to separate the shoulder from the breast and ribs; this is done by passing a sharp carving knife lightly around the dotted Itue as shown by the figures 3, 4, and 5, so as to cut through the skin, and then, by raising with a little force the shoulder, into which the fork should be firmly fixed, it will easily separate with just a Uttle more cutting with the knife; care should be taken not to cut away too much of the meat from the breast when dividing the shoulder from it, as that would mar its appearance. The shoulder may be placed upon a separate dish for con- venience. The next process is to divide the ribs from the brisket by cutting through the meat in the hne from 1 to 2; then the ribs may be carved in the direction of the hne 6 to 7, and the brisket from 8 to 9. The carver should always ascertain whether the guest prefers ribs, brisket or a piece of the shoulder™ H HAM. HAM. The carver in cutting a ham must be guided according as he desires to prac- tise economy, or have at once fine shoes out of the prime part. Under the first supposition, he will commence at the knuckle end, and cut off thin shoes towards the thick and upper part of the ham. To reach the choicer portion of the ham, the knife, which must be very sharp and thin, should be carried quite down to the bone through the thick fat in the direction of the Une, from 1 to 2. The shoes should be even and thin, cuttiag both lean and fat together, always cutting down to the bone. Some cut a circu- lar hole in the middle of a ham gradually enlarging it outwardly. Then again many carve a ham by first cutting from 1 to 2, then across.the other way from 3 to 4. Eemove the skin after the ham is cooked and send to the table with dots of dry pepper or dry mustard on the top, a tuft of fringed paper twisted about the knuckle, and plenty of fresh parsley around the dish. This will always ensure an inviting appearance. Boast Pig. — The modem way of serving a pig is not to send it to the table whole, but have it carved partially by the cook; first, by dividing the shoulder from the body; then the leg in the same manner; also separating the ribs into convenient portions. The head may be divided and placed on the same plat- ter. To be served as hot as possible. A Spare Rib of Pork is carved by cutting shoes from the fleshy part, after which the bones should be disjointed and separated. A leg of pork may be carved in the same manner as a ham. HAUNCH OF VENISON. 15 HAUNCH OF VENISON. A haunch of venison is the prime joint, and is carved very similar to ahnost any roasted or boUed leg; it should be first cut crosswise down to the bone fol- lowing the line from 1 to 2; then turn the platter with the knuckle farthest from you, put in the point of the knife, and cut down as far as you can, in the directions shown by the dotted lines from 3 to 4 then there can; be taken out as many shoes as is required on the right and left of this. Shoes of venison should be cut thin, and gravy given with them, but as there is a special sauce made with red wine and currant jeUy to accompany this meat, do not serve gravy before asking the guest if he pleases to have any. The fat of this meat is hke mutton, apt to cool soon, and become hard and disagreeable to the palate; it should therefore be served always on warm plates, and the platter kept over a hot- water dish, or spirit lamp. Many cooks dish it up with a white paper friU pitied aroimd the knuckle-bone. A hatmch of mutton is carved the same as a haunch of venison. t6 TURKEY. TURKEY. A tur] ey having been relieved from strings and skewers used in trussing should be placed on the table with the head or neck at the carver's right hand. An expert carver places the fork ia the turkey, and does not remove it untU the whole is divided. First insert the fork firmly in the lower part of the breast, just forward of fig. 2, then sever the legs aad wings on both sides, if the whole is to be carved, cutting neatly through the joint next to the body, letting these parts he on the platter. Next, cut downward from the breast from 2 to 3, as many even shces of the white meat as may be desired, placing the pieces neatly on one side of the platter. Now unjoint the legs and wings at the middle joint, which can be done very skillfully by a httle practice. Make an opening into the cavity of the turkey for dipping out the inside dressing, by cutting a piece from the rear part 1, 1, called the apron. Consult the tastes of the guests as to which part is preferred; if no choice is expressed, serve a portion of both Ught and dark meat. One of the most deUcate parts of the turkey, are two little muscles, ly- j ing in small dish-hke cavities on each side of the back, a little behind the leg attachments; the next most delicate meat fills the cavities in the neck bone, and next to this, that on the second joints. The lower part of the leg (or drum- stick, as it is called) being hard, tough, and stringy is rarely ever helped to any one, but allowed to remain on the dish. ROAST GOOSE— FO WLS. 1 7 ROAST GOOSE. To carve a goose, first begin by separating the leg from the body, by putting the fork into the small end of the limb, pressing it closely to the body, then passing the knife under at 2, and tm-ning the leg back as you cut through the joint. To take off the wing, insert the fork in the small end of the pinion, and press it close to the body; put the knife in at figure 1, and divide the joint. When the legs and wings are off, the breast may be carved in long even sUces, as represented in the hues from 1 to 2. The back and lower side bones, as well as the two lower side bones by the wing, may be cut off; but the best pieces of the goose are the breast and thighs, after being separated from the drum-sticks. Serve a httle of the dressing from the inside, by making a circvdar shce in the apron at figure 3. A goose should never be over a year old; a tough goose is very difficidt to carve, and certainly most difficult to eat. FOWLS. First insert the knife between the leg and the body, and cut to the bone; then turn the leg back with the fork, and if the fowl is tender the joint will give away easily. The wing is broken off the same way, only dividing the joint with the knife, in the direction from 1 to 2. The four quarters having been removed in this way, take off the merry-thought and the neck-bones; these last are to be removed by putting the knife in at figure 3 and 4, pressing it hard, when they wiU break off from the part that sticks to the breast. To separate the breast from the body of the fowl, cut through the tender ribs close to the breast, quite down to the tail. Now turn the fowl over, back upwards; put the knife into the bone midway between the neck and the rump, and on raising the lower end it wiU separate readily. Turn now the rump from you, and take off very neatly the two side-bones and the fowl is carved. In separating the thigh from the ^irum-8tick, the knife must be inserted exactly at the joint, for if not accurately hit, some difficulty will be experienced to get them apart; this is easily acquired by practice. There is no difference in carving roast and boiled fowls if fuU grown; but in very young fowls, the breast is usually served whole; the wings and breast are considered the best part, but in young ones the legs are the most juicy. In the case of a capon or large fowl, slices may be cut off at the breast, the same as carving a pheasant. i8 ROAST DUCK— PARTRIDGES. ROAST DUCK. A young duckling may be carved in the same manner as a fowl, the legs and wings being taken off first on either side. When the duck is full size, carve it like a goose; first cutting it in slices from the breast, beginning close to the wing and proceeding upward towards the breast bone, as is represented by the lines 1 to 2. An opening may be made, by cutting out a circidar shoe as shown by the dotted lines at number 3. Some are fond of the feet, and when dressing the duck, these should be neatly skinned and never removed. Wild duck is highly esteemed by epicures; it is trussed hke a tame duck, and carved in the same manner, the breast being the choicest part. PARTRIDGES. Partridges are generally cleaned and trussed the same way as a pheasant, but the custom of cooking them with the heads on is going into disuse somewhat. The usual way of carving them is similar to a pigeon, dividing it into two equal parts. Another method is to cut it into three pieces, by severing a wing and leg on either side from the body, by following the lines 1 to 2, thus making two servings of those parts, leaving the breast for a third plate. The third method is to thrust back the body from the legs, and cut through the middle of the breast, thus making foiu" portions that may be served. Grouse and prairie- chicken are carved from the breast when they are large, and quartered or halved when of medium size. PHEASANT— PIGEONS. ^9 PHEASANT. Place yoiir fork firmly in the centre of the breast of this large game bird and cut deep slices to the bone at figures 1 and 2; then take off the leg in the line from 3 and 4 and the wing 3 and 5, severing both sides the same. In taking off the wings, be careful not to cut too near the neck; if you do you will hit upon the neck-bone, from which the wing must be separated. Pass the knife through the line 6, and under the merry-thought towards the neck, which will detach it. Cut the other parts as in a fowl. The breast, wings, and merry-thought of a pheasant, are the most highly prized, although the legs are considered very finely fiavored. Pheasants are frequently roasted with the bead left on; in that case, when dressing them, biiog the head round under the wing, and fix it on the point of a skewer. PIGEONS. A very good way of carving these birds is to insert the knife at figure 1, and cut both ways to 2 and 3, when each portion may be divided into two pieces, then served. Pigeons, if not too large, may be cut in halves, either across or down the middle, cutting them into two equal parts; if young and smaU they may be served entirely whole. Tame pigeons should be cooked as soon as possible after they are killed, as they very quickly lose their flavor. Wild pigeons, on the contrary, shoiild hang a day or two in a cool place before they are dressed. Oranges cut into halves are used as a garnish for dishes of small birds, such as pigeons, quails, woodcock, squabs, snipe, etc. These small birds are either served whole or spht down the back, making two servings. 20 MACKEREL— BOILED SALMON. MACKEREL. The mackerel is one of the most beautiful of fish, being known by their silvery whiteness. It sometimes attains to the length of twenty inches, but usually, when fially grown, is about fourteen or sixteen inches long, and about two pounds in weight. To carve a baked mackerel, first remove the head and tail by cutting downward at 1 and 2; then split them down the back, so as to serve each person a part of each side piece. The roe should be divided in small pieces and served with each piece of fish. Other whole fish may be carved in the same manner. The fish is laid upon a little sauce or folded napkin, on a hot dish, and garnished with parsley. BOILED SALMON. This fish is seldom sent to the table whole, being too large for any ordinary sized family; the middle cut is considered the choicest to boil. To carve it, first run the knife down and along the upper side of the fish from 1 to 2, then again on the lower side from 3 to 4. Serve the thick part, cutting it lengthwise in slices in the direction of the line from 1 to 2, and the thin part breadthwise, or in the direction from 5 to 6. A sUce of the thick with one of the thin, where lies the fat, should be served to each guest. Care should be taken when carv- ing not to break the flakes of the fish, as that impairs its appearance. The flesh of the salmon is rich and dehcious in flavor. Salmon is in season lirom the first of February to the end of August. Consomme, or Stock, forms the basis of all meat soups, and also of all princL pal sauces. It is, therefore, essential to the success of these culinary operations to know the most complete and economical method of extracting from a certain quantity of meat the best possible stock or broth. Fresh uncooked beef makes the best stock, with the addition of cracked bones, as the glutinous matter con- tained in them renders it important that they should be boiled with the meat, which adds to the strength and thickness of the soup. They are composed of an earthy substance — to which they owe their soUdity — of gelatine, and a fatty fluid, something like marrow. Two ounces of them contain as much gelatine as one pound of meat; but ia them, this is so encased in the earthy substance, that boiling water can dissolve only the surface of the whole bones, but by breaking them they can be dissolved more. When there is an abundance of it, it causes the stock, when cold, to become a jeUy. The flesh of old animals contains more flavor than the flesh of young ones. Brown meats contain more flavor than white. Mutton is too strong in flavor for good stock, while veal, although quite glutinous, fmmishes very httle nutriment. Some cooks use meat that has once been cooked; this renders httle nourish- ment and destroys the flavor. It might answer for ready soup, but for stock to keep it is not as good, unless it should be roasted meats. Those contain higher fragrant properties; so by putting the remains of roast meats in the stock-pot you obtain a better flavor. The shin bone is generally used, but the neck or "sticking piece," as the butchers call it, contains more of the substance that you want to extract, makes a stronger and more nutritious soup, than any other part of the animal. Meats for soup should always be put on to cook in cold water, in a covered pot, and allowed to simmer slowly for several hom-s, in order that the essence of the meat may be drawn out thoroughly, and should be carefully skimmed to pre- 22 SOUJ^S. vent it from becoming tm-bid, never allowed to boil fast at any time, and if more water is needed, use boiling water from the tea-kettle; cold or lukewarm water spoils the flavor. Never salt it before the meat is tender (as that hardens and toughens the meat), especially if the meat is to be eaten. Take off every parti- cle of scum as it rises, and before the vegetables are put in. AHow a httle less than a quart of water to a pound of meat and bone, and a teaspoonful of salt. When done, strain through a colander. If for clear soups strain again through a hair sieve, or fold a clean towel in a colander set over an earthen bowl, or any dish large fenough to hold the stock. As stated before, stock is not as good when made entirely from cooked meats, but in a family where it requires a large joint roasted every day, the bones and bits and under- done pieces of beef, or the bony structure of turkey or chicken that has been left from carving, bones of roasted poultry, these all assist in imparting a rich dark color to soup, and would be suflicient, if stewed as above, to furnish a family, without buying fresh meat for the purpose; still, with the addition of a httle fresh meat it would be more nutritious. In cold weather you can gather them up for several days and put them to cook in cold water, and when done, strain, and put aside until needed. Soup will be as good the second day as the first if heated to the boiling point. It should never be left in the pot, but should be turned into a dish or shallow pan, and set aside to get cold. Never cover it up, as that wiU cause it to turn sour very quickly. Before heating a second time, remove aU the fat from the top. If this be melted in, the flavor of the soup wfll certainly be spoiled. Thickened soups require nearly double the seasoning used for thin soups or broth. Coloring is used in some brown soups, the chief of which is brown bmut sugar, which is known as caramel by French cooks. Pounded spinach leaves give a fine green color to soup. Parsley, or the green leaves of celery, put in soup wiU serve instead of spinach. Pound a large handful of spinach in a mortar, then tie it in a cloth, and wring out aU the juice; put this in the soup you wish to color green, five min- utes before taking it up. Mock turtle, and sometimes veal and lamb soups, should be this color. Ochras gives a green color to soup. To color soup red, skin six red tomatoes, squeeze out the seeds and put them into the soup with the other vegetables— or take the juice only as directed for spinach. SOUPS. 23 For white soups, which are of veal, lamb or chicken, none but white vegeta- bles are used; rice, pearl barley, vermicelli, or macaroni for thickening. Grated carrot gives a fine amber color to soup; it must be put in as soon as the soup is free from scum. Hotel and private-house stock is quite different. Hotels use meat in such large quantities, that there is always more or less trimmings and bones of meat to add to fresh meats; that makes very strong stock, which they use in most all soups and gravies and other made dishes. The meat from which soup has been made is good to serve cold thus: take out aU the bones, season with pepper and salt, and catsup, if liked, then chop it small, tie it in a cloth, and lay it between two plates, with a weight on the upper one: shoe it thin for luncheon or supper; or make sandwiches of it; or make a hash for breakfast; or make it into balls, with the addition of a Uttle wheat flour and an egg, and serve them fried in fat, or boil in the soup. An agreeable flavor is sometimes imparted to soup by sticking some cloves into the meat used for making stock; a few sHces of onions fried very brown in butter are nice; also flour browned by simply putting it into a saucepan over the fire and stirring it constantly until it is a dark brown. Clear soups must be perfectly transparent and thickened soups about thf> consistence of cream. When soups and gravies are kept from day to day in hot weather, they should be warmed up every day, and put into fresh-scalded pans or tureens, and placed in a cool cellar. In temperate weather, every other day may be sufficient. HERBS AND VEGETABLES USED IN SOUPS. Of vegetables the principal ones are carrots, tomatoes, asparagus, green peas, okra, macaroni, green com, beans, rice, vermicelli, Scotch barley, pearl barley, wheat flour, mushroom or mushroom catsup, parsnips, beet-root, turnips, leeks, garUc, shalots and onions; sliced onions fried with butter and flour until they are browned, then rubbed through a sieve, are excellent to heighten the color and flavor of brown sauces and soups. The herbs usually used in soups are parsley, common thyme, smnmer savory, knotted marjoram, and other seasonings such as bay-leaves, tarragon, allspice, cinnamon, nutmeg, cloves, mace, black and white pepper, red pepper, lemon-peel and juice, orange peel and juice. The latter imparts a finer flavor and the acid much milder. These materials, with wme, and the various catsups, combined in various proportions, are, with other 'ngredients, made into almost an endless variety of excellent soups and gravies. H SOUPS. Soups that are intended for the principal part of a meal certainly ought not to be flavored like sauces, which are only intended to give relish to some particular dish STOCK. Six pounds of shin of beef, or six pounds of knuckle of veal; any bones, trim- mings of poultry, or fresh meat; one-quarter pound of lean bacon or ham, two ounces of butter, two large onions, each stuck with cloves; one turnip, three carrots, one head of celery, two ounces of salt, one -half teaspoonful of whole pepper, one large blade of mace, one bimch of savory herbs except sage, four quarts and one-half pint of cold water. Cut up the meat and bacon, or ham, into pieces of about three inches square; break the bones into small pieces, rub the butter on the bottom of the stewpan; put in one-half a pint of water, the broken bones, then meat and aU. other ingredients. Cover the stewpan, and place it on a sharp fire, occasionally stirring its contents. When the bottom of the pan becomes covered with a pale, jelly-hke substance, add the four quarts of cold water, and simmer very gently for five or six hours. As we have said before, do not let it boil quickly. When nearly cooked, throw in a tablespoonful of salt to assist the scum to rise. Ee- move every particle of scmn whilst it is doing, and strain it through a fine hair sieve; when cool remove all grease. This stock will keep for many days in cold weather. ' Stock is the basis of many of the soups afterwards mentioned, and this wiU be foimd quite strong enough for ordinary purposes. Keep it in small jars, in a cool place. It makes a good gravy for hash meats; one tablespoonful of it is sufficient to impart a fine flavor to a dish of macaroni and various other dishes. Good soups of various kinds are made from it at short notice; sUce off a portion of the jelly, add water, and whatever vegetables and thickening preferred. It is best to partly cook the vegetables before adding to the stock, as much boiling injures the flavoring of the soup. Season and boil a few moments and serve hot. WHITE STOCK. White stock is used ia the preparation of white soups, and is made by boil- ing six pounds of a knuckle of veal, cut up in small pieces, poultry trinunings, and four shces of lean ham. Proceed according to directions given in " Stock, '" above. SOUFS. 25 TO CLARIFY STOCK. Place the stock in a clean saucepan, set it over a brisk fire. When boiling, add the white of one egg to each quart of stock, proceeding as follows: beat the whites of the eggs up well in a Uttle water; then add a httle hot stock; beat to a froth, and pour gradually into the pot; then beat the whole hard and long; allow it to boil up once, and immediately remove and strain through a thin flan- nel cloth. BEEF SOUP. Select a small shin of beef of moderate size, crack the bone in small pieces, wash and place it in a kettle to boU, with five or six quarts of cold water. Let it boU about two hours, or until it begins to get tender, then season it with a tablespoonful of salt, and a teaspoonful of pepper; boil it one hour longer, then add to it one carrot, two turnips, two tablespoonf uls of rice or pearl barley, one head of celery and a teaspoonful of summer savory powdered fine; the vegetables to be minced up in small pieces like dice. After these ingredients have boiled a quarter of an hour, put in two potatoes cut up in small pieces; let it boil half an hour longer, take the meat from the soup, and if intended to be served with it, take out the bones and lay it closely and neatly on a dish, and garnish with sprigs of parsley. Serve made mustard and catsup with it. It is very nice pressed and eaten cold with mustard and vinegar, or catsup. Four hours are required for making this soup. Should any remain over the first day, it may be heated, with the addition of a httle boiUng water, and served again. Some fancy a glass of brown sherry added just before being served. Serve very hot. VEAL SOUP. (Excellent.) Put a knuckle of veal into three quarts of cold water, with a small quantity of salt, and one small tablespoonful of uncooked rice. Boil slowly, hardly above simmering, four hours, when the hquor should be reduced to half the usual quantity; remove from the fire. Into the tvireen put the yolk of one egg, and stir well into it a teacupful of cream, or, iii hot weather, new milk;.add a piece of butter the size of a hickory-nut; on this strain the soup, boiUng hot, stirring all the time. Just at the last, beat it weU for a minute. SCOTCH MUTTON BROTH. Six pounds neck of mutton, three quarts water, five carrots, five turnips, two onions, four tablespoonfuls barley, a little salt. Soak mutton in water for an 26 SOUFS. hour, cut off scrag, and put it in stewpan with three quarts of water. As soon as it boils, skim well, and then simmer for one and one-half hours Cut best end of mutton into cutlets, dividing it mth two bones in each; take off nearly- all fat before you put it into broth; skim the moment the meat boils, and every ten minutes afterwards; add carrots, turnips and onions, all cut into two or three pieces, then put them into soup soon enough to be thoroughly done; stir in bar- ley; add salt to taste; let aU stew together for three and one-half hours: about one-half hour before sending it to table, put in little chopped parsley and serve. Cut the me^t off the scrag into small pieces, and send it to table in the tureen with the soup. The other half of the mutton should be served on a separate dish, with whole turnips boiled and laid roimd it. Many persons are fond of mutton that has been boUed in soup. You may thicken the soup with rice or barley that has first been soaked in cold water; or with green peas; or with young com, cut down from the cob; or vrith tomatoes scalded, peeled and cut into pieces. GAME SOUP. Two grouse or partridges, or, if you have neither, use a pair of rabbits; half a pound of lean ham; two medium-sized onions; one pound of lean beef; fried bread; butter for frying; pepper, salt, and two stalks of white celery cut into iuch lengths; three quarts of water. Joint your game neatly; cut the ham and onicns into small pieces, and fry all in butter to a Ught brown. Put into a soup-pot with the beef, cut into strips, and a little pepper. Pour on the water; heat slowly, and stew gently two hoin^. Take out the pieces of bird, and cover in a bowl; cook the soup an hoiu- longer; strain; cool; drop iu the celery, and simmer ten minutes. Pour upon fried bread in the tureen. Venison soup made the same, with the addition of a tablespoonful of brown flour wet into a paste with cold water, adding a tablespoonful of catsup, Worces- tershire, or other pungent sauce, and a glass of Madeira or brown sherry. CONSOMME SOUP. Take good strong stock (see pages 21 and 24), remove all fat from the surfaca, and for each quart of the stock allow the white and shell of one egg and a table- spoonful of water, well whipped together. Pour this mixture into a saucepan containing the stock ; place it over the fire and heat the contents gradually, stirring often to prevent the egg from sticking to the bottom of the saucepan. Allow it to SOUFS. 27 boil gently until the stock looks perfectly clear under the egg, which will rise and float upon the surface in the form of a thick white scum. Now remove it and pour it into a folded towel laid in a colander set over an earthen bowl, allowing it to run through without moving or squeezing it. Season with more salt if needed, and quickly serve very hot. This should be a clear ajnber color. JULIENNE SOUP. Cut carrots and turnips into quarter inch pieces the shape of dice; also celery into thin slices. Cover them with boiling water; add a teaspoonful of salt, half a teaspoonful pepper, and cook until soft. In another saucepan have two quarts of boiling stock (see pages 21 and 24), to which add the cooked vegetables, the water and more seasoning if necessary. Serve hot. In the spring and summer season use asparagus, peas and string beans — all cut into small uniform thickness. CREAM OF SPINACH. Pick, wash and boil enough spinach to measure a pint; when cooked, chopped and pounded into a soft paste. Put it into a stewpan with four ounces of fresh butter, a little grated nutmeg, a teaspoonful of salt. Cook and stir it about ten minutes. Add to this two quarts of strong stock (see pages 21 and 24) ; let boil up, then rub it through a strainer. Set it over the ilre again, and, when on the point of boiling, mix with it a tablespoonf ul of butter, t:4> d a teanpoonf ul of granulated sugar. CHICKEN CREAM SOUP. An old chicken for soup is much the best. Cut it up into quarters, put it into a soup kettle with half a pound of corned ham, and an onion; add four quarts of cold w^ater. Bring slowly to a gentle boU, and keep this up until the Uquid has diminished one-third, and the meat drops from the bones; then add half a cup of rice. Season with salt, pepper, and a bunch of chopped parsley. Cook slowly until the rice is tender, then the meat should be taken out. Now, stir in two cups of rich milk thickened with a Uttle flour. The chicken could be fried in a spoonful of butter and a gravy made, reserving some of the white part of the meat, chopping it and adding it to the soup. PLAIN ECONOMICAL SOUP. Take a cold-roast-beef bone, pieces of beef -steak, the rack of a cold turkey or chicken. Put them into a pot with three or four quarts of water, two carrots, three turnips, one onion, a few cloves, pepper and salt. Boil the whole gently 2 8 SOUFS. fouk hours; then strain it through a colander, mashing the vegetables so tnat they will aH pass through. Skim off the fat, and return the soup to the pot. Mix one tablespoonful of flour with two of water, stir it into the soup and boil the whole ten minutes. Serve this soup with sippets of toast. Sippets are bits of dry toast cut into a triangular form. A seasonable dish about the holidays. OX-TAIL SOUP. Two ox-tails, two slices of ham, one ounce of butter, two carrots, two turnips, three onions, one leek, one head of celery, one bunch of savory herbs, pepper, a tablespoonful of salt, two tablespoonfuls of catsup, one-half glass of port wine, three quarts of water. Cut up the tails, separating them at the joints; wash them, and put them in a stewpan with the butter. Out the vegetables in sUces and add them with the herbs. Put in one-half pint of water, and stir it over a quick fire till the juices are drawn. Fill up the stewpan with water, and when boiling, add the salt. Skim weU, and simmer very gently for f oiu- hours, or until the tails are tender. Take them out, skim and strain the soup, thicken with flour, and flavor with the catsup and port wine. Put back the tails, simmer for five minutes and serve. Another way to make an appetizing ox-tail soup. You should begin to make it the day before you wish to eat the soup. Take two tails, wash clean, and put in a kettle with nearly a gallon of cold water; add a small handful. of salt; when the meat is well cooked, take out the bones. Let this stand in a cool room, covered, and next day, about an hour and a half before dinner, skim off the crust or cake of fat which has risen to the top. Add a Uttle onion, carrot, or any vegetables you choose, chopping them fine first; summer savory may also be added. CORN SOUP. Cut the corn from the cob, and boil the cobs in water for at least an hour, then add the grains, and boil until they are thoroughly done; put one dozen ears of corn to a gallon of water, which will be reduced to three quarts by the time the soup is done; then pour on a pint of new milk, two weU-beaten eggs, salt and pepper to your taste; continue the bofling a while longer, and stir in, to season and thicken it a little,- a tablespoonful of good butter rubbed up with two tablespoonfuls of flour. Com soup may also be made nicely with water in which a pair of grown fowls have been boiled or parboiled, instead of having plain water for the foundation. SOUPS. 29 SPLIT PEA SOUP. No. I. Wash well a pint of split peas and cover them well with cold water, adding a third of a teaspoonful of soda; let them remain in it over night to swell. In the morning put them in a kettle with a close fitting cover. Pour over them three quarts of cold water, adding half a pomid of lean ham or bacon cut into slices or pieces; also a teaspoonful of salt and a little pepper, and some celery chopped fine. When the soup begins to boil, skim the froth from the surface. Cook slowly from three to foiu- hours, stirring occasionally till the peas are all dissolved, adding a little more boiling water to keep up the quantity as it boils away. Strain through a colander, and leave out the meat. It should be quite thick. Serve with small squares of toasted bread, cut up and added. If not rich enough, add a small piece of butter. CREAM OF ASPARAGUS. For making two quarts of soup, use two bundles of fresh asparagus. Cut the tops from one of the bunches and cook them twenty minutes in salted water, enough to cover them. Cook the remainder of the asparagus about twenty minutes in a quart of stock or water. Cut an onion into thin slices and fry in three tablespoonfuls of butter ten minutes, being careful not to scorch it; then add the asparagus that has been boiled in the stock ; cook this five minutes, stirring constantly ; then add three tablespoonfuls of dissolved flour, cook five minutes longer. Turn this mixture into the boiling stock and boil twenty minutes. Hub through a sieve ; add the milk and cream and the asparagus heads. If water is used in place of stock, use all cream. GREEN PEA SOUP. Wash a small quarter of lamb in cold water, and put it into a soup-pot with six quarts of cold water; add to it two tablespoonfuls of salt, and set it over a moderate fire — let it boil gently for two hom-s, then skim it clear: add a quart of shelled peas, and a teaspoonful of pepper; cover it, and let it boil for half an hour; then having scraped the skins from a quart of small young potatoes, add •them to the soup; cover the pot and let it boil for half an hour longer; work quarter of a pound of butter and a dessert spoonful of flour together, and add them to the soup ten or twelve minutes before taking it off the fire. Serve the meat on a dish with parsley sauce over, and the soup in a tinreen. DRIED BEAN SOUP. Put two quarts of dried white beans to soak the night before you make the soup, which should be put on as early in the day as possible. 30 SOUPS. Take two pounds of the lean of fresh beef — ^the coarse pieces will do, Cul them up, and put them into your soup-pot with the bones belonging to them, (which should be broken in pieces,) and a pound of lean bacon, cut very small. K you have the remains of a piece of beef that has been roasted the day before, and so much under-done that the juices remain in it, you may put it into the pot and its bones along with it. Season the meat with pepper only, and pour on it six quarts of water. As soon as it boils, take off the scum, and put iu the beans (having first drained them) and a head of celery cut small, or a table- spoonful of pounded celery seed. Boil it slowly tiU the meat is done to shreds, and the beans all dissolved. Then strain it through a colander into the tureen, and put into it small squares of toasted bread with the crust cut off. TURTLE SOUP FROM BEANS. Soak over night one quart of black beans; next day boil them in the proper quantity of water, say a gallon, then dip the beans out of the pot and strain them through a colander. Then return the flour of the beans, thus pressed, into the pot in which they were boUed. Tie up in a thin cloth some thyme, a tea- spoonful of summer savory and parsley, and let it boil in the mixture. Add a tablespoonf ul of cold butter, salt and pepper. Have ready four hard-boiled yolks of eggs quartered, and a few force meat balls; add this to the soup with a sUced lemon, and half a glass of wine just before serving the soup. This approaches so near in flavor to the real turtle soup that few are able to distinguish the difference. PHILADELPHIA PEPPER POT. Put two pounds of tripe and four calves' feet into the soup-pot and cover them with cold water; add a red pepper, and boil closely until the calves' feet are boiled very tender; take out the meat, skim the hquid, stir it, cut the tripe into small pieces, and put it back into the Kquid; if there is not enough liquid, add boiling water; add half a teaspoonful of sweet marjoram, sweet basil, and thyme, two sliced onions, sUced potatoes, salt. When the vegetables have boiled until almost tender, add a piece of butter rolled in flour, drop in some egg balls, and boil fifteen minutes more. Take up and serve hot. SQUIRREL SOUP. Wash and quarter three or four good sized squirrels; put them on, with a small tablespoonful of salt, directly after breakfast, in a gallon of cold water. SOUPS. 31 Cover the pot close, and set it on the back part of the stove to simmer gently, not boU. Add vegetables just the same as you do in case of other meat soups in the summer season, but especially good will you find com, Irish potatoes, tomatoes and Lima beans. Strain the soup through a coarse colander when the meat has boiled to shreds, so as to get rid of the squirrel's troublesome Uttle bones. Then return to the pot, and after boiling a while longer, thicken with a piece of butter rubbed in flour. Celery and parsley leaves chopped up are also considered an improvement by many. Toast two shoes of bread, cut them into dice one half inch square, fry them in butter, put them into the bottom of your tureen, and then pour the soup boiling hot upon them. Very good. TOMATO SOUP. No. I. Place in a kettle four pounds of beef. Pour over it one gallon of cold water. Let the meat and water boil slowly for three hours, or untU the hquid is reduced to about one-half. Eemove the meat and put into the broth a quart of tomatoes, and one chopped onion; salt and pepper to taste. A teaspoonful of flour shoiild be dissolved and stirred in, then allowed to boil half an hour longer. Strain and serve hot. Canned tomatoes, in place of fresh ones, may be used. TOMATO SOUP. No. 2. Place over the fire a quart of peeled tomatoes, stew them soft with a pinch of soda. Strain it so that no seeds remain, set it over the fire again, and add a quart of hot boiled milk ; season with salt and pepper, a piece of butter the size of an egg, add three tablespoonfuls of roUed cracker, and serve hot. Canned tomatoes may be used in place of fresh ones. TOMATO SOUP. No. 3» Peel two quarts of tomatoes, boil them in a sauce-pan with an onion, and other soup vegetables; strain and add a level tablespoonful of flour dissolved in a third of a cup of melted butter; add pepper and salt. Serve very hot over Uttle squares of bread fried brown and crisp in butter. An excellent addition to a cold meat lunch. MULLAGATAWNY SOUP. (As made in India.) Cut four onions, one carrot, two turnips, and one head of celery into three quarts of hquor, in which one or two fowls have been boiled; keep it over a brislc 32 SOUPS. fire, till it boils, then place it on a comer of the fire, and let it simmer twenty min- utes; add one tablespoonful of currie powder, and one tablespoonful of flour; mix the whole weU together, and let it boil three minutes; pass it through a colander; serve with pieces of roast chicken in it; add boiled rice in a separate dish. It must be of good yellow color, and not too thick. If you find it too thick, add a little boiling water and a teaspoonful of sugar. Half veal and half chicken an- swers as weU. A dish of rice, to be served separately with this soup, must be thus prepared: put three pints of water in r^, sauce-pan and one tablespoonful of salt; let this boil. Wash well, in three waters, half a poimd of rice; strain it, and put it into the boiling water in sauce-pan. After it has come to the boil — which it wiU do in about two minutes— let it boil twenty minutes; strain it through a colander, and povu" over it two quarts of cold water. This will separate the grains of rice. Put it back in the sauce-pan, and place it near the fire untU hot enough to send to the table. This is also the proper way to boil rice for curries. If these direc- tions are strictly carried out every grain of the rice wiU separate, and be thor- oughly cooked. MOCK TURTLE SOUP, OF CALF'S HEAD. Scald a weU-cleansed calf's head, remove the brain, tie it up in a cloth, and boil an hour, or until the meat wiU easily slip from the bone; take out, save the broth; cut it in small, square pieces, and throw them into cold water; when cool, put it in a stewpan, and cover with sK me of the broth; let it boil until quite tender, and set aside. In another stewpan melt some butter, and in it put a quarter of a pound of fean ham, cut small, with fine herbs to taste; also parsley and one onion; add about a pint of the broth; let it simmer for two hours, and then dredge in a small quantity of flour; now add the remainder of the broth, and a quarter bot- tle of Madeira or sherry; let aU stew quietly for ten minutes and rub it through a medium sieve; add the calf's head, season with a very- little cayenne pepper, a little salt, the juice of one lemon, and if desired, a quarter teaspoonful pounded mace and a dessert-spoon sugar. Having previously prepared force-meat balls, add them to the soup, and five minutes after serve hot. GREEN TURTLE SOUP. One turtle, two onions, a bunch of sweet herbs, jmce of one lemon, five quarts of water, i glass of Madeira. SOUPS, 33 After removing the entrails, cut up tlie coarser parts of the turtle meat and bones. Add four quarts of water, and stew four hours with the herbs, onions, pepper and salt. Stew very slowly, do not let it cease boiling during this time. At the end of four hours strain the soup, and add the finer parts of the turtle and the green fat, which has been simmered one hour in two quarts of water. Thicken with brown flour; return to the soup-pot, and simmer gently for an hour longer. If there are eggs in the turtle, boil them in a separate vessel for four hours, and throw into the soup before taking up. If not, put in force-meat balls; then the juice of the lemon, and the wine; beat up at once and pour out. Some cooks add the finer meat before straining, bofling all together five hours; then strain, thicken, and put in the green fat, cut into lumps an xada. long. This makes a handsomer soup than if the meat is left in. Green turtle can now be purchased preserved ia air-tight cans. Force Meat Balls for the Above. — Six tablespoonfuls of turtle-meat chopped very fine. Eub to a paste, with the yolk of two hard-boiled eggs, a tablespoon- f ul of butter, and, if convenient a little oyster hquor. Season with cayenne, mace, and half a teaspoonful of white sugar and a pinch of salt. Bind all with a, weU-beaten egg; shape into small baUs; dip in egg, then powdered cracker; fry in butter, and drop into the soup when it is served. MACARONI SOUP. To a rich beef or other soup, in which there is no seasomng other than pep- per or salt, take half a potmd of small pipe macaroni, boil it in clear water until it is tender, then drain it and cut it in pieces of an inch length; boil it for fifteen minutes in the soup and serve. TURKEY SOUP. Take the turkey bones and boil three-quarters of an hour in water enough to cover them; add a Uttle summer savory and celery chopped fine. Just before serving, thicken with a httle flour (browned), and season with pepper, salt, and a small piece of butter. This is a cheap but good soup, using the remains of cold turkey which might otherwise be thrown away. GUMBO OR OKRA SOUP. Fry out the fat of a slice of bacon or fat ham, drain it off, and in it fry the shces of a large onion brown; scald, peel, and cut up two quarts fresh tomato^, w^hen in season, (use canned tomatoes otherwise), and cut thin one quart 6kxa.\ 3 34 SOUPS WITHOUT MEAT. put them, together with a httle chopped parsley, in a stew-kettle witi> about three quarts of hot broth of any kind; cook slowly for three hours, season with salt and pepper. Serve hot. In chicken broth the same quantity of okra pods, used for thickening instead of tomatoes, forms a chicken gumbo soup. TAPIOCA CREAM SOUP. One quart of white stock; one pint of cream or milk; one onion; two stalks celery; one-third of a cupful of tapioca; two cupfuls of cold water; one table- spoonful of butter; a small piece of mace; salt, pepper. Wash the tapioca and soak over night in. cold water. Cook it and the stock together very gently for one hour. Cut the onion and celery into small pieces, and put on to cook for twenty minutes with the ,milk and mace. Strain on the tapioca and stock. Season with salt and pepper, add butter, and serve. Soups Mitbout »eat ONION SOUP. One quart of milk, six large onions, yolks of four eggs, three tablespoonfuls of butter, a large one of flour, one cupful of cream, salt, pepper. Put the but- ter ia a frying pan. Cut the onions into thin sMces and drop iu the butter. Stir until they begin to cook; then cover tight and set back where they wUl simmer, but not bum, for half an hovir. Now put the milk on to boU, and then add the dry floiu- to .the onions and stir constantly for three minutes over the fire; then turn the mixture into the milk and cook fifteen minutes. Eub the soup through a strainer, retiun to the fire, season with salt and pepper. Beat the yolks of the eggs well, add the cream to them and stir into the soup. Cook three minutes, stirring constantly. If you have no cream, use mUk, in which case add a table- spoonful of butter at the same time. Pour over fried croutons in a soup tureen. This is a refreshiag dish when one is fatigued. WINTER VEGETABLE SOUP- Scrape and shce three turnips and three carrots, and peel three onions, and fry all with a httle butter until a hght yeUow; add a bunch of celery and three or four leeks cut in pieces; stir and fry ^ the ingredients for six minutes; SOUPS WITHOUT MEAT. 35 when fried,, add one clove of garlic, two stalks of parsley, two cloves, salt, pep- per and a little grated nutmeg; cover with three quarts of water and simmer for three hours, taking off the scum carefully. Strain and use. Croutons, vermicelli, Italian pastes, or rice may be added. VERMICELLI SOUP. Swell quarter of a pound of vermicelli in a quart of warm water, then add it to a good beef, veal, lamb, or chicken soup or broth, with quarter of a poimd of sweet butter; let the soup boil for fifteen minutes after it is added. SWISS WHITE SOUP. A sufficient quantity of broth for six people; boil it; beat up three eggs well, two spoonfuls of flour, oae cup milk; pom- these gradually through a sieve into the boiling; soup salt and pepper. SPRING VEGETABLE SOUP. Half pint green peas, two shredded lettuces, one onion, a small bunch of parsley, two ounces butter, the yolks of three eggs, one piut of water, one and a half quarts of soup stock. Put in a stewpan the lettuce, onion, parsley and but- ter, with one pint of water, and let them simmer tiU tender. Season with salt and pepper. When done strain off the vegetables, and put two-thirds of the Uquor with the stock. Beat up the yolks of the eggs with the other third, toss it over the fire, and at the moment of serving add this with the vegetables to the strained-off soup. CELERY SOUP. Celery soup may be made with white stock. Cut down the white of half a dozen heads of celery into httle pieces and boil it in four pints of white stock, with a quarter of a poimd of lean ham and two ounces of butter. Simmer gently for a fuU hour, then strain through a sieve, return the Uquor to the pan, and stir in a few spoonfuls of cream wdth great care. Serve with toasted bread and, if Uked, thicken with a httle flour. Season to taste. IRISH POTATO SOUP. Peel and boil eight medium-sized potatoes with a large onion, sliced, some herbs, salt and pepper; press all through a colander; then thia it with rich milk and add a Itmip of butter, more seasoning, if necessary; let it heat well and serve hot. 36 SOUPS WITHOUT MEAT. PEA SOUP. Put a. quart of dried peas into five quarts of water; boil for four hours; then add three or four large onions, two heads of celery, a carrot, two turnips, all cut up rather fine. Season with pepper and salt. Boil two hours longer, and if the soup becomes too thick add more water. Strain through a colander and stir in a tablespoonful of cold butter. Serve hot, with small pieces of toasted bread placed in the bottom of the tureen. NOODLES FOR SOUP. Beat up one egg hght, add a pinch of salt, and flour enough to make a very si«^ dough; roU out very thin, like thin pie crust, dredge with flour to keep from sticking. Let it remain on the bread board to dry for an hour or more; then roU it up into a tight scroll, like a sheet of music. Begin at the end and slice it into shps as thin as straws. After all are cut, mix them lightly together, and to prevent them sticking, keep them floured a Uttle until you are ready to drop them into your soup, which should be done shortly before dinner, for if boiled too long they will go to pieces. FORCE MEAT BALLS FOR SOUP. X One cupful of cooked veal or fowl meat, minced; mix with this a handful of fine bread-crumbs, the yolks of four hard-boiled eggs rubbed smooth together with a tablespoon of milk; season with pepper and salt; add a half teaspoon of flour, and bind all together with two beaten eggs; the hands to be well floured, aaid the mixture to be made into httle balls the size of a nutmeg, drop into the soup about twenty minutes before serving. EGG BALLS FOR SOUP.l/ Take the yolks of six hard-boiled eggs and half aj^abfespoonfTil of wheat flour, rub them smooth with the yolks of two raw eggs and a teaspoonful of salt; mix aU well together; make it in balls, and drop them into the boiUng soup a few minutes before taking it up. Used in green turtle soup. EGG DUMPLINGS FOR SOUP. r/~ To half a pint of mflk put two well-beaten eggs, and as much wheat flour as will make a smooth, rather thick batter free from lumps; drop this batter, a tablespoonful at a time, into boiling soup. SOUPS WITHOUT MEAT. 37 Another mode.-^ One cupful of sour cream and one cupful of sour milk, three eggs, weU beaten, whites and yolks separately; one teaspoonful of salt, one level teaspoonful of soda, dissolved in a spoonful of water, and enough flour added to make a very stiff batter. To be dropped by spoonfuls into the broth and boiled twenty minutes, or until no raw dough shows on the outside. SUET DUMPLINGS FOR SOUP. ^ Three cups of sifted flour in which three teaspoonfuls of baking powder have been sifted; one cup of finely chopped suet, well rubbed into the floiu-, with a teaspoonful of salt. Wet all with sweet milk to make a dough as stiff as bis- cuit. Make into small balls as large as peaches, well floured. Drop into the soup three-quarters of an hour before being served. This requires steady boil- ing, being closely covered, and the cover not to be removed until taken up to serve. A very good form of pot-pie. SOYER'S RECIPE FOR FORCE MEATS. Take li lbs. of lean veal from the fillet, and cut it in long thin sUces; scrape with a knife tiU nothing but the fibre remains; put it in a mortar, pound it 10 minutes, or until in a puree; pass it through a wire sieve (use the remainder in stock); then take 1 lb. of good fresh beef suet, which skin, shred, and chop very fine; put it in a mortar and pound it; then add 6 oz. of panada (that is, bread soaked in milk, and boiled tiU nearly dry) with the suet; pound them well together, and add the veal; season with 1 teaspoonful of salt, i teaspoonful of pepper, i that of nutmeg; work all well together; then add i eggs by degrees, continually pounding the contents of the mortar. When well mixed, take a small piece in a spoon, and poach it in some boiling water; and if it is deUcate, firm, and of a good flavor, it is ready for use. CROUTONS FOR SOUP. In a frying pan have the depth of an inch of boiling fat; also have prepared slices of stale bread cut up into httle half -inch squares; drop into the frying pan enough of these bits of bread to cover the surface of the fat. When browned, remove mth a skimmer and drain; add to the hot soup and serve. Some prefer them prepared in this manner: Take very thin shoes of bread, butter them well; cut them up into little squares three fotirths of an inch thick, place them in a baking pan, buttered ide up, and brown in a quick oven. 38 SOUPS WITHOUT MEAT. FISH STOCK. Place a saucepan over the fire with a good sized piece of sweet butter, and a sliced onion; put into that some sliced tomatoes, then add as many different kinds of small fish as you can get — oysters, clams, smelts, pawns, crabs, shrimps, and all kinds of pan-fish; cook all together, until the onions are weU browned: then add a bunch of sweet herbs, salt and pepper, and sufficient water to make the required amount of stock. After this has cooked for half an hour pound it with a wooden pestle, then strain and cook again until it jellies. FISH SOUP. Select a large, fine fish, clean it thoroughly, put it over the fire with a suffi- cient quantity of water, allowing for each pound of fish one quart of water; add an onion cut fine, and a bunch of sweet herbs. When the fish is cooked, and is quite tasteless, strain aU through a colander, return to the fire, add some butter, salt and pepper to taste. A small tablespoonful of Worcestershire sauce may be added if liked. Served with small squares of fried bread and thin slices of lemon. LOBSTER SOUP, OR BISQUE. Have ready a good broth made of three pounds of veal boiled slowly in as much water as Avill cover it, tiU the meat is reduced to shreds. It must then be weU strained. Having boiled one fine middle-sized lobster, extract aJl the meat from the body and claws. Bruise part of the coral in a mortar, and also an equal quan- tity of the meat. Mix them well together. Add mace, cayenne, salt and pepper, and make them up into force-meat balls, binding the mixture with the yolk of an egg slightly beaten. Take three quarts of the veal broth, and put into it the meat of the lobster cut into mouthfuls. Boil it together about twenty minutes. Then thicken it with the remaining coral (which you must first rub through a sieve), and add the force-meat balls and a httle butter roUed in flour. Simmer it gently for ten minutes but do not let it come to a boU, as that wiU injure the color. Serve with small dice of bread fried brown in butter. OYSTER SOUP. No. i. Two quarts of oysters, one quart of milk, two tablespoonfuls of butter, one teacupful of hot water; pepper, salt. SOUPS WITHOUT MEAT. 39 Strain all the liquor from the oysters; add the water, and heat. When near the boil, add the seasoning, then the oysters. Cook about five minutes from the time they begin to simmer, until they " ruffle. " Stir in the butter, cook one minute, and pour into the tureen. Stir in the boiling milk, and send to table. Some prefer all water in place of milk. OYSTER SOUP. No. 2. Scald one gallon of oysters in their own hquor. Add one quart of rich milk to the hquor, and when it comes to a boU, skim out the oysters and set aside. Add the yolks of four eggs, two good tablespoonfuls of butter, and one of flour, all mixed well together, but in this order— first, the milk, then, after beating the eggs, add a httle of the hot hquor to them gradually, and stir them rapidly into the soup. Lastly, add the butter and whatever seasoning you fancy besides plain pepper and salt, which must both be put in to taste with caution. Celery salt most persons hke extremely; others would prefer a little marjoram and thyme; others, again, mace and a bit of onion. Use your own discretion in this regard. CLAM SOUP. (French Style.) Mince two dozen hard-sneU clams very fine. Fry half a minced onion in an ounce of butter; add to it a pint of hot water, a pinch of mace, four cloves, one allspice and six whole pepper corns. Boil fifteen minutes and strain into a sauce-pan; add the chopped clams and a pint of clam-juice or hot water; simmer slowly two hours; strain and rub the pulp through a sieve into the hquid. Eetum it to the sauce-pan and keep it lukewarm. BoU three half- pints of milk in a sauce-pan (previously wet with cold water, which prevents burning) and whisk it into the soup. Dissolve a teaspoonful of fiour in cold milk, add it to the soup, taste for seasoning; heat it gently to near the boiling point; pour it into a tureen previously heated with hot water, and serve with or without pieces of fried bread — called croutons in kitchen French. CLAM SOUP. Twenty -five clams chopped fine. Put over the fire the hquor that was drained from them, and a cup of water; add the chopped clams, and boil haU an hour; then season to taste with pepper and salt and a piece of butter as large as an eggj boil up again and add one quart of milk boihng hot, stir in a table- spoon of flotu' made to a cream with a little cold milk, or two crackers rolled fine. Some hke a httle mace and lemon juice in the seasoning. J?) , oS^aeXS/^ , , CN(eXflaX5/o . fl ^ ' (^(tyes^*^ ' ' ci^(icy»s>(2i)^ ' -^g) -^ The usual custom among professional cooks is to entirely immerse the articl*. to be cooked in boihng fat, but from inconvenience most households use the half -frying method of frying in a small amoimt of fat in a frying-pan. For the first method a shallow iron f rying-kettle, large at the top and small at the bottom, is best to use. The fat should half fill the kettle, or an amount sufiicient to float whatever is to be fried; the heat of the fat should get to such a degree that, when a piece of bread or a teaspoonful of the batter is dropped in it, it will become brown almost instantly, but should not be so hot as to burn the fat. Some cooks say that the fat should be smoking, but my experience is, that is a mistake, as that soon ruins the fat. As soon as it begins to smoke it should be removed a httle to one side, and stiU be kept at the boiling point. If fritters, crullers, croquettes, etc., are dropped into fat that is too hot, it crusts over the outside before the inside has fuUy risen, making a heavy hard article, and also ruining the fat, giving it a biwnt flavor. Many French cooks prefer beef fat or suet to lard for frying purposes, con- sidering it more wholesome and digestible, does not impart as much flavor, or adhere or soak into the article cooked as pork fat. In families of any size, where there is much cooking required, there are enough drippings and fat remnants from roasts of beef, skimmings from the soup-kettle, with the addition of occasionally a pound of suet from the market, to amply supply the need. AH such remnants and skimmings shovild be clarified about twice a week, by boiling them aU together in water. When the fat is all melted, it shoifld be strained with the water and set aside to cool. After the fat on the top has hardened, lift the cake from the water on which it Kes, scrape off all the dark particles from the bottom, then melt over again the fat; while hot strain into a small clean stone jar or bright tin paU, and then it is ready for use. Always after frying anything, the fat should stand untfl it settles and has cooled somewhat; then turn off carefully so as to leave it clear from the sediment that settles at the bottom. FISH. 41 Refined cotton-seed oil is now being adopted by most professional cooks in hotels, restaurants, and many private households for culinary purposes, and will doubtless in future supersede animal fats, especially for frying, it being quite as delicate a medium as frying with oUve oil. It is now sold by leading grocers, put up in packages of two and four quarts. The second mode of frying, using a frying-pan with a small quantity of fat or grease, to be done properly, should in the first place have the frying-pan hot over the fire, and the fat in it actually boiling before the article to be cooked is placed in it, the intense heat quickly searing up the pores of the article and forming a brown crust on the lower side, then turning over and browning the other the same way. Still, there is another mode of frying; the process is somewhat similar to broiling, the hot frying-pan or spider replacing the hot fire. To do this cor- rectly, a thick bottom frying-pan should be used. Place it over the fire, and when it is so hot that it wiU siss, oil over the bottom of the pan with a piece of suet, that is if the meat is aU lean; if not, it is not necessary to grease the bottom of the pan. Lay in the meat quite fiat, and brown it quickly, first on one side then on the other; when sufficiently cooked, dish on a hot platter and season the same as broiled meats. jfisb In selecting fish, choose those only in which the eye is fuU and prominent, the flesh thick and firm, the scales bright and fins stiff. They should be thor- oughly cleaned before cooking. The usual modes of cooking fish are boiled, baked, broiled, fried and occa- sionally stewed. Steaming fish is much superior to boOing, but the ordinary conveniences in private houses do not admit of the possibihty of enjoying this dehcate way of cooking it. Large fish are generally boiled, medium-sized ones baked or boiled, the smaller kinds fried or brofied. Very large fish, such as cod, haKbut, etc., are cut in steaks or slices for frying or brofiing. The heads of some fish, as the cod, halibut, etc., are considered tidbits by many. Small fish, or pan fish, as they are usually called, are served without the heads, with the exception of brook-trouts and smelts; these are usually cooked whole, with the head on. Bake fish slowly, basting often with butter and water. Salmon is considered the most nutritious of aU fish. When boiling fish, by adding a httle vinegar and salt to the water, it seasons and prevents the nutriment from being drawn out; the vinegar acting on the water hardens the water. 42 FISH. Fill the fish with a nicely prepared stuffing of rolled cracker or stale bread crumbs, seasoned with butter, pepper, salt, sage, and any other aromatic herbs, fancied; sew up; wrap in a well-floured cloth, tied closely with twine, and boil or steam. The garnishes for boiled fish are: For tiirbot, fried smelts; for other boiled fish, parsley, shced beets, lemon or sliced boiled egg. Do not use the knives, spoons, etc., that are used in cooking fish, for other food, or they will be apt to iwipart a fishy fiavor. Fish tc be boiled should be put iuto cold water and set on the fire to cook very gently, or the outside wiU break before the iuner part is done. Unless the fish are small, they should never be put into warm water; nor should water, either hot or cold, be povired on to the fish, as it is hable to break the skin: if it should be necessary to add a Httle water while the fish is cooMng, it ought to b> poured in gently at the side of the vessel. Fish to be broiled should lie, after they are dressed, for two or three hours, with their inside well sprinkled with salt and pepper. Salt fish should be soaked in water before boihng, according to the time it has been in salt. When it is hard and dry, it wiU require thirty-six hours soak- ing before it is dressed, and the water must be changed three or four times. When fish is not very salt, twenty-four hours, or even one night, will suffice. When frying fish the fire must be hot enough to bring the fat to such a degree of heat as to sear the surface and make it impervious tt the fat, and at the same time seal up the rich juices. As soon as the fish is browned by this sudden apphcation of heat, the pan may be moved to a cooler place on the stove, that the process may be finished more slowly. Fat in which fish has been fried is just as good to use agaiu for the same purpose, but it should be kept by itself and not be put to any other use. TO FRY FISH. Most of the smaller fish (generally termed pan-fish) are usually fried. Clean well, cut off the head, and, if quite large, cut out the backbone, and shce the body crosswise into five or six pieces; season with salt and pepper. Dip in Indian meal or wheat flour, or iu beaten egg, and roll in bread or fine cracker crumbs — trout and perch should not be dipped in meal; put into a thick bot- tomed iron frying-pan, the flesh side down, with hot lard or drippings; fry slowly, turning when Ughtly browned. The following method may be deemed preferable: Dredge the pieces with flour; brush them over with beaten egg; roll in bread crumbs, and fry in hot lard or drippings sufficient to cover, the same 2 W X u H O as frying crullers If the fat is very hot, the fish wiU fry without absorbing it, and it will be palatably cooked. When browned on one side, turn it over in the fat and brown the other, draining when done. This is a particularly good way to fry slices of large fish. Serve with tomato sauce; garnish with shoes of lemon. PAN FISH. Place them in a thick bottom frying-pan with heads all one way. Fill the spaces with smaller fish. When they are fried quite brown and ready to turn, put a dinner plate over them, drain off the fat; then invert the pan, and they will be left unbroken on the plate. Put the lard back into the pan, and when hot shp back the fish. When the other side is brown, drain, turn on a plate as before, and shp them on a warm platter, to be sent to the table. Leaving the heads on and the fish a crispy -brown, in perfect shape, improves the appearance if not the flavor. Garnish with slices of lemon. — Hotel Lafayette, Philadelphia. BAKED PICKEREL. Carefully clean and wipe the fish, and lay in a dripping-pan with enough hot water to prevent scorching. A perforated sheet of tin, fitting loosely, or several muffin rings may be used to keep it off the bottom. Lay it in a circle on its belly, head and tail touching, and tied, or as directed in note on fish; bake slowly, basting often with butter and water. When done, have ready a cup of sweet cream or rich milk to which a few spoons of hot water has been added; stir in two large spoons of melted butter and a httle chopped parsley; heat all by setting the cup in boiling water; add the gravy from the dripping-pan, and let it boil up once; place the fish in a hot dish, and pour over it the sauce. Or an egg sauce may be made with drawn butter; stir in the yolk of an egg quickly, and then a teaspoon of chopped parsley. It can be stuffed or not, just as you please. BOILED SALMON. The middle shoe of salmon is the best. Sew up neatly in a mosquito-net bag, and boil a quarter of an hour to the pound in hot salted water. When done, unwrap with care, and lay upon a hot dish, taking care not to break it. Have ready a large cupful of drawn butter, very rich, in which has been stirred a tablespoonful of minced parsley and the juice of a lemon. Pour half upon the salmon, and serve the rest in a boat. Garnish with parsley and shced eggs. 44 FISH. BROILED SALMON. Cut slices from an inch to an inch and a half thick, dry them in a cloth, season with salt and pepper, dredge them in sifted flour, and broil on a gridiron rubbed with suet. Avotlner mode. — Cut the slices one inch thick, and season them with pepper and salt; butter a sheet of white paper, lay each shce on a separate piece, envelope them in it with their ends twisted; broU gently over a clear fire, and serve with anchovy or caper sauce. When higher seasoning is required, add a few chopped herbs and a little spice. FRESH SALMON FRIED. Cut the slices three-quarters of an inch thick, dredge them with flour, or dip them in egg and crumbs, — fry a light brown. This mode answers for aU fish cut into steaks. Season weU with salt and pepper. SALMON AND CAPER SAUCE. Two slices of salmon, one-quarter pound batter, one-half teaspoonful of chopped parsley, one shalot; salt and pepper to taste. Lay the salmon in a baking-dish, place pieces of butter over it and add the other ingredients, rubbing a little of the seasoning into the fish; place it in the oven and baste it frequently; when done, take it out and drain for a minute or two; lay it in a dish, pour caper sauce over it, and serve. Salmon dressed in this way, with tomato sauce, is very deUcious. BROILED SALT SALMON OR OTHER SALT FISH. Soak salmon in tepid or cold water twenty-four hours, changing water sev- eral times, or let stand under faucet of running water. If in a hurry or desiring a very salt relish, it may do to soak a short time, having water warm, and changing, parboiling slightly. At the hour wanted, broU sharply. Season to suit taste, covering with butter. This recipe will answer for all kinds of salt fish. PICKLED SALMON, Take a fine, fresh salmon, and having cleaned it, cut it into large pieces, and bc^ it in ealted water as if for eating. Then drain it, wrap it in a dry cloth, and set it in a cold place till next day. Then make the pickle, which must be in FJSH. 45 proportion to the quantity of fish. To one quart of the water in which the salmon was boiled, allow two quarts of the best vinegar, one ounce of whole black pepper, one nutmeg grated and a dozen blades of mace. BoU all these together in a kettle closely covered to prevent the flavor from evaporating. When the vinegar thus prepared is quite cold, pour it over the salmon, and put on the top a tablespoonf ul of sweet oil, which will make it keep the longer. Cover it closely, put it in a dry, cool place, and it will be good for many months. This is the nicest way of preserving salmon, and is approved by all who have tried it. SMOKED SALMON. Smoked salmon to be broiled should be put upon the gridiron first, with the flesh side to the fire. Smoked salmon is very nice when shaved like smoked beef, and served with coffee or tea. FRICASSEE SALMON. This way of cooking fresh salmon is a pleasant change from the ordinary modes of cooking it: Cut one and one-half pounds of salmon into pieces one inch square; put the pieces in a stewpan with half a cupful of water, a little salt, a Uttle white pepper, one clove, one blade of mace, three pieces of sugar, one shalot and a heaping teaspoonful of mustard mixed smoothly with half a teacupful of vinegar. Let this boil up once and add six tomatoes peeled and cut into tiny pieces, a few sprigs of parsley finely minced, and one wineglassful of sherry. Let all simmer gently for three-quarters of an hour. Serve very hot, and garnish with dry toast cut in triangular pieces. This dish is good, very cold, for Ivmcheon or breakfast. SALMON PATTIES. Cut cold cooked salmon into dice. Heat about a pint of the dice in half a pint of cream. Season to taste with cayenne pepper and salt. Fill the shells and serve. Cold cooked fish of any kind may be made into patties in this way. Use any fish sauce you choose — aU are equally good. FISH AND OYSTER PIE. Any remains of cold fish, such as cod or haddock, 2 dozen oystevs, pepper and salt to taste, bread-crumbs sufficient for the quantity of fish; \ teaspoonful (rf grated nutmeg, 1 teaspoonful of finely chopped parsley. 46 FISH. Clear the fish from the bones, and put a layer of it in a pie-dish, which sprinkle with pepper and salt; then a layer of bread-crumbs, oysters, nutmeg, and chopped parsley, Eepeat this till the dish is quite fuU. You may form a covering either of bread crumbs, which should be browned, or puff -paste, which should be cut off into long strips, and laid in cross-bars over the fish, with a line of the paste first laid round the edge. Before putting on the top, pour in some made melted butter, or a httle thin white sauce, and the oyster-hquor, and bake. Time. — If of cooked fish, i hour; if made of fresh fish and puff -paste, | hour. STEAMED FISH. Secure the tail of the fish in its mouth, the body in a circle; pour over it half a pint of vinegar, seasoned with pepper and salt; let it stand an hour in a cool place; pour off the vinegar, and put it in a steamer over boiUng water, and steam twenty minutes, or longer for large fish. When the meat easily separates from the bone it is done. Drain weU, and serve on a very clean white napkin, neatly folded and placed on the platter; decorate the napkin around the fish with sprigs of curled parsley, or with fanciful beet cuttings, or alternately vrith both. TO BROIL A SHAD. Spht and wash the shad, and afterwards dry it in a cloth. Season it with salt and pepper. Have ready a bed of clear, bright coals. Grease your gridiron weU, and as soon as it is hot, lay the shad upon it, the flesh side down; cover with a dripping-pan and broil it for about a quarter of an hour, or more, accord- ing to the thickness. Butter it well, and send it to the table. Covering it while broiling gives it a more delicious flavor. BAKED SHAD. Many people are of the opinion that the very best method of cooking a shad is to bake it. Stuff it with bread-crumbs, salt, pepper, butter and parsley, and mix this up with the beaten yolk of egg; fill the fish with it, and sew it up or fasten a string aroimd it. Pour over it a little water and some butter, and bake as you would a fowl. A shad will require from an hour to an hour and a quarter to bake. Garnish with slices of lemon, water cresses, etc. Dressing for Baked Shad.— Boil up the gravy in which the shad was baked, put in a large tablespoonf ul of catsup, a tablespoonfiil of brown flour which has been wet with cold water, the juice of a lemon, and a glass of sherry or Ma- deira wine. Serve in a sauce boat. FISH. 47 TO COOK A SHAD ROE. Drop into boiling water, and cook gently for twenty minutes; then take from She fire, and drain. Butter a tin plate, and lay the drained roe upon it. Dredge well with salt and pepper, and spread soft butter over it; then dredge thickly with flour. Cook • in the oven for half an hour, basting frequently with salt, pepper, flour, butter and water. TO COOK SHAD ROE. (Another Way.) ilrst partly boil them in a small covered pan, take out and season them with salt, a little pepper, dredge with flour and fry as any fish. BOILED BASS. After thoroughly cleaning it place in a saucepan with enough water to cover it; add two tablespoonfuis of salt; set the saucepan over the fire, and when it has boiled about five minutes try to pull out one of the fins ; if it loosens easily from the body carefully take the fish out of the water, lay it on a platter, surround it with half a dozen hard-boiled eggs, and serve it with a sauce. BOILED BLUEFISH. Boiled the same as Bass. BAKED BLUEFISH. Baked the same as Baked Shad — see page 46. FRIED EELS. After cleaning the eels well, cut them in pieces two inches long; wash them and wipe them dry; roU them in wheat flour or rolled cracker, and fry as di- rected for other fish, in hot lard or beef dripping, salted. They should b© browned aU over and thoroughly done. Eels are sometimes dipped ia batter and then fried, or into egg and bread crumbs. Serve with crisped parsley. SHEEPSHEAD WITH DRAWN BUTTER. Select a medium-sized fish, clean it thoroughly, and rub a httle salt over it| wrap it iu a cloth and put it in a steamer; place this over a pot of fast-bofling water and steam one hour; then lay it whole upon a hot side-dish, garnish with 48 FISH^ tufts of parsley and slices of lemon, and serve with drawn butter, prepared as follows: Take two ounces of butter and roll it into small balls, dredge these with flour; put one-fourth of them in a sauce-pan, and as they begin to melt, whisk them; add the remainder, one at a time, imtil thoroughly smooth; while stirring, add a tablespoonful of lemon juice, half a tablespoonf ul of chopped pars- ley; pour into a hot sauce boat, and serve. BAKED WHITE FISH. Thoroughly clean the fish; cut off the head or not, as preferred; cut out the backbone from the head to within two inches of the tail, and stuff with the fol- lowing: Soak stale bread in water, squeeze dry; cut in pieces a large onion, fry in butter, chop fine; add the bread, two oimces of butter, salt, pepper and a ht- tle parsley or sage; heat through, and when taken off the fire, add the yolks of two weU-beaten eggs; stuff the fish rather fuU, sew up with fine twine, and wrap with several coils of white tape. Rub the fish over shghtly with butter; just cover the bottom of a baking pan with hot water, and place the fish in it, standing back upward, and bent in the form of an S. Serve with the following dressing: Eeduce the yolks of two hard-boUed eggs to a smooth paste with two tablespoonf uls good salad oU; stir in half a teaspoon English mustard, and add pepper and vinegar to taste, HALIBUT BOILED. The cut next to the tail-piece is the best to boU. Rub a little salt over it, soak it for fifteen minutes in vinegar and cold water, then wash it and scrape it until quite clean; tie it in a cloth, and boU slowly over a moderate fire, allow- ing seven minutes boiling to each pound of fish; when it is half cooked, turn it over in the pofc; serve with drawn butter or egg sauce. Boiled halibut minced with boiled potatoes, and a httle butter and mflk, makes an excellent breakfast dish. STEAMED HALIBUT. Select a three-pound piece of white halibut, cover it with a cloth and place it in a steamer; set the steamer over a pot of fast-boUing water and steam two hours: nlace it on a hot dish surrounded with a border of parsley, and serve with egg-sauce. FISH. 49 FRIED HALIBUT. No. I. Select choice, flbrm slices from this large and delicate-looking fish, and, after carefully washing and drying with a soft towel, with a sharp knife take off the skin. Beat up two eggs, and roU out some brittle crackers upon the kneading board until they are as fine as dust. Dip each shoe into the beaten egg, then into the cracker crumbs, (after you have salted and peppered the fish), and place them in a hot frying-pan half full of boiling lard, in which a little butter has been added to make the fish brown nicely; turn and brown both sides, remove from the frying-pan and drain. Serve hot. FRIED HALIBUT. No. 2. First fry a few thin shoes of salt pork until brown in an iron frying-pan; then take it up on a hot platter, and keep it warm until the hahbut is fried. After washing and drying two pounds of shced hahbut, sprinkle it with salt and pepper, dredge it well with flour, put it into the hot pork-drippings and fry brown on both sides; then serve the pork with the fish. HaUbut broiled in shoes is a very good way of cooking it, broiled the same as Spanish mackerel. BAKED HALIBUT. Take a nice piece of hahbut weighing five or six pounds, and lay it in salt water for two hours. Wipe it dry and score the outer skin. Set it in a drip- ping-pan in a moderate hot oven, and bake an hour, basting often with butter and water heated together in a sauce-pan or tin cup. When a fork will pene- trate it easily, it is done. It shoxild be a fine, brown color. Take the gravy in the dripping-pan, add a httle boihng water should there not be enough, stir in a tablespoonful of walnut catsup, a teaspoonful of Worcestershire sauce, the juice of a lemon, and thicken with brown fiour, previously wet with cold water. Boil up once and put in a sauce boat. HALIBUT BROILED. Broil the same as other fish, upon a buttered gridiron, over a clear fire, first seasoning with salt and pepper, placed on a hot dish when done, buttered well and cover closely. FRIED BROOK TROUT. These dehcate fish are usually fried, and form a delightful breakfast or sup- per dish. Cleam^ wash and dry the fish, split them to the tail, salt and pepper 50 FISH. them, and flour them nicely. If you use lard instead of the fat of fried salt pork, put in a piece of butter to prevent their sticking, and which causes them to brown nicely. Let the fat be hot, fry quickly to a delicate brown. They should be sufficiently browned on one side before turning on the other side. They are nice served with shoes of fried pork, fried crisp. Lay them side by side on a heated platter, garnish and send hot to the table. They are often cooked and served with their heads on. FRIED SMELTS. Fried with their heads on the same as brook trout. Many think that they make a much better appearance as a dish when cooked whole with the heads on, and nicely garnished for the table, BOILED WHITE FISH. Taken from Mrs. A. W. Ferry's Cook Book, Mackinac, 1824. The most deU- cate mode of cooking white fish.. Prepare the fish as for broiling, laying it open; put it into a dripping-pan with the back down; nearly cover with water; to one fish two tablespoonfuls of salt; cover tightly and simmer (not boil) one-half hour. Dress with gravy, a Uttle butter and pepper, and garnish with hard- boiled eggs. BAKED WHITE FISH. (Bordeaux Sauce.) Clean and stuff the fish. Put it in a baking-pan and add a hberal quantity of butter, previously rolled in flour, to the fish. Put in the pan half a pint of claret, and bake for an hour and a quarter. Eemove the fish and strain the gravy; add to the latter a giU more of claret, a teaspoonful of brown flour and a pinch of cayenne, and serve with the fish. — Plankington House, Milwaukee. BAKED SALMON TROUT. This dehciously flavored game-flsh is baked precisely as shad or white fish, out should be accompanied with cream gravy to make it perfect. It should be baked slowly, basting often with butter and water. When done, have ready in a sauce-pan a cup of cream, diluted with a few spoonfuls of hot water, for fear it might clot in heating, in which have been stirred cautiously two tablespoon- fuls of melted butter, a scant tablespoonf ul of floiir, and a Uttle chopped parsley. Heat this in a vessel set within another of boiUng water, add the gravy from the FISH. 51 drippiiig-pan, boil up once to thicken, and when the trout is laid on a suitable hot dish, pour this sauce around it. Garnish with sprigs of parsley. This same fish boiled, served with the same cream gravy, (with the exception of the fish gravy,) is the proper way to cook it. TO BAKE SMELTS. Wash and dry them thoroughly in a cloth, and arrange them nicely in a flat baMng-dish; the pan should be buttered, also the fish; season with salt and pep- per, and cover with bread or cracker-crumbs. Place a piece of butter over each. Bake for fifteen or twenty minutes. Garnish with fried parsley and cut lemon. BROILED SPANISH MACKEREL. Spht the fish down the back, take out the back bone, wash it in cold water, dry it with a clean dry cloth, sprinkle it Ughtly with salt and lay it on a but- tered gridiron, over a clear fire, with the fiesh side downward, until it begins to brown; then turn the other side. Have ready a mixture of two tablespoonfuls of butter melted, a tablespoonful of lemon juice, a teaspoonful of salt, some pep- per. Dish up the fish hot from the gridiron on a hot dish, turn over the mix- ture and serve it while hot. Broiled Spanish mackerel is excellent with other fish sauces. Boiled Spanish mackerel is also very fine with most of the fish sauces, more especially " Matre d'Hotel Sauce." BOILED SALT MACKEREL. Wash and clean off all the brine and salt; put it to soak with the meat side down, in cold water over night; in the morning rinse it in one or two waters. Wrap each up in a cloth and put it into a kettle with considerable water, which should be cold; cook about thii"ty minutes. Take it carefully from the cloth, take out the back bones and pour over a Little melted butter and cream; add a Ught sprinkle of pepper. Or make a cream sauce hke the following: Heat a small cup of mUk to scalding. Stir into it a teaspoonful of com- starch wet up with a little water. When this thickens, add two tablespoonfuls of butter, pepper, salt, and chopped parsley, to taste. Beat an egg Hght, pour the sauce gradually over it, put the mixture again over the fire, and stir one minute, not more. Pour upon the fish, and serve it with some shces of lemon, or a few sprigs of parsley or water-cresses, on the dish as a garnish. 5 5 FISH. BAKED SALT MACKEREL. When the mackerel have soaked over night, put them in a pan and pour on boihng water enough to cover. Let them stand a couple of minutes, then drain them off, and put them in the pan with a few lumps of butter; pour on a half teacupful of sweet cre^im, or rich milk, and a Uttle pepper; set in the oven and let it bake a httle until%)rown. FRIED SALT MACKEREL. Select as many salt mackerel as required; wash and cleanse them well, then put them to soak aU day in cold water, changing them every two hours; then put them into fresh water just before retiring. In the morning drain off the water, wipe them dry, roU them in flour, and fry in a little butter on a hot thick- bottom frying-pan. Serve with a httle melted butter poured over, and garnish with a Httle parsley. BOILED^FRESH MACKEREL. Fresh mackerel are cooked in water salted, and a little vinegar added; with this exception they can be served in the same way as the salt mackerel. Broiled ones are very nice with the same cream sauce, or you can substitute egg sauce. POTTED FRESH FISH. After the fish has laid in salt water six hours, take it out, and to every six pounds of fish take one-quarter cupful each of salt, black pepper and cinnamon, one eighth cupful of allspice, and one teaspoonful of cloves. Cut the fish in pieces and put into a half gallon stone baking-jar, first a layer of fish, then the spices, flour, and then spread a thin layer of butter on, and con- tinue so untU the dish is fuU. Fill the jar with equal parts of vinegar and water, cover with tightly fitting hd, so that the steam cannot escape; bake five hours, remove from the oven, and when it is cold, it is to be cut in shoes and served. This is a tea or lunch dish. SCALLOPED CRABS. Put the crabs into a kettle of boiling water, and throw in a handful of salt. Boil from twenty minutes to half an hour. Take them from the water when done and pick out aU the meat; be careful not to break the shell. To a pint of meat put a Uttle salt and pepper; taste, and if not enough add more, a little at a FJSH. 53 time, till suited. Grate in a very little nutmeg, and add one spoonful of cracker or bread-crumbs, two eggs well beaten, and two tablespoonfuls of butter (even full): stir aU. weU together; wash the shells clean, and fill each shell fuU of the mix- ture; sprinkle crumbs over the top and moisten with the hquor; set in the oven tDl of a nice brown; a few minutes will do it. Send to the table hot, arranged on large dishes. They are eaten at breakfast or supper. FISH IN WHITE SAUCE. Flake up cold boiled hahbut and set the plate into the steamer, that the fish may heat without drying. Boil the bones and skin of the fish with a slice of onion and a very small piece of red pepper; a bit of this the size of a kernel of coffee will make the sauce quite as hot as most persons hke it. Boil this stock down to half a pint; thicken with one teaspoonful of butter and one teaspoonful of flour, mixed together. Add one drop of extract of almond. Pour this sauce over your hahbut and stick bits of parsley over it. FRESH STURGEON STEAK MARINADE. Take one shce of stm-geon two inches thick; let it stand in hot water five minutes; drain; put it in a bowl and add a gill of vinegar, two tablespoonfuls of melted butter, half a teaspoonful of salt, a saltspoonful of black pepper, and the juice of half a lemon; let it stand six hours, turning it occasionally; drain and dry on a napkin; dip it in egg; roll in bread-crumbs, and fry, or rather boil, in very hot fat. Beat up the yolks of two raw eggs, add a teaspoonful of French mustard, and, by degrees, half of the marinade, to make a smooth sauce, which serve with the fish. POTTED FISH. Take out the backbone of the fish; for one weighing two pounds take a table- spoonful of allspice and cloves mixed; these spices should be put into httle bags of not too thick muslin; put sufficient salt directly upon each fish; then roU in a cloth, over which sprinkle a httle cayenne pepper; put alternate layers of fish, spice and sage in an earthem jar; cover with the best cider vinegar; cover the jar closely with a plate, and over this put a covering of dough, rolled out to twice the thickness of pie crust. Make the edges of paste, to adhere closely to the sides of the jar, so as to make it air-tight. Put the jar into a pot of cold water and let it boil from three to nve hours, according to quantity. Ready when cold. 54 FiSff. MAYONNAISE FISH. Take a pound or so of cold boiled fish (halibut, rock, or cod), not chop, but cut, into pieces an inch in length. Mix in a bowl a dressing as follows: The yolk of four boiled eggs rubbed to a smooth paste with salad oil or butter; add to these salt, pepper, mustard, two teaspoonfuls of white sugar, and, lastly, six tablespoonfuls of vinegar. Beat the mixture until hght, and just before pouring it over the fish, stir in Ughtly the frothed white of a raw egg. Serve the fish in a glass dish, with half the dressing stirred in with it. Spread the remainder over the top, and lay lettuce leaves (from the core of the head of let- tuce) around the edges, to be eaten with it. FISH CHOWDER. (Rhode Island.) Fry five or six slices of fat pork crisp in the bottom of the pot you are to make your chowder in; take them out and chop them into small pieces, put them back into the bottom of the pot with their own gravy. (This is much better than having the sHces whole.) Cut four poimds of fresh cod or sea-bass into pieces two inches square, and lay enough of these on the pork to cover it. Follow with a layer of chopped onions, a little parsley; summer savory and pepper, either black or cayenne. Then a layer of split Boston, or butter, or whole cream crackers, which have been soalced in warm water until moistened through, but not ready to break. Above this put a layer of pork, and repeat the order given above — onions, sea- soning, (not too much), crackers and pork, imtil jovoc materials are exhausted. Let the topmost layer be buttered crackers well soaked. Pour in enough cold water to barely cover all. Cover the pot, stew gently for an hour, watching that the water does not sink too low. Should it leave the upper layer exposed, replenish cautiously from the boiling tea-kettle. When the chowder is thoroughly done, take out with a perforated skimmer and put into a tureen. Thicken the gravy with a tablespoonful of flour and about the same quantity of butter; boil up and pom: over the chowder. Serve sKced lemon, pickles and stewed toma- toes with it, that the guests may add if they like. CODFISH BALLS. Take a pint bowl of codfish picked very fine, two pint bowls of whole raw peeled potatoes, sliced thickly; put them together in plenty of cold water and boil until the potatoes are thoroughly cooked; remove from the fire, and drain oflf aU the water. Mash them with the potato rpasher, add a piece of butter the FISH. 55 size of an egg, one well -beaten egg, and three spoonfuls of cream or rich mUk. Flour your hands and make into balls or cakes. Put an ounce each of butter- and lard into a frying pan; when hot, put in the balls and fry a nice brown. Do not freshen the fish before boiling with the potatoes. Many cooks fry them in a quantity of lard similar to boiled doughnuts. STEWED CODFISH. (Salt.) Take a thick, white piece of salt codfish, lay it in cold water for a few min- utes to soften it a httle, enough to render it more easUy to be picked up. Shred it iQ very smaJl bits, put it over the fire in a stew-pan with cold water; let it come to a boU, turn off this water carefuUy, and add a pint of miU?: to the fish, or more according to quantity. Set it over the fire agaia and let it boU slowly about three minutes, now add a good-sized piece of butter, a shake of pepper and a thickening of a tablespoonf ul of flour in enough cold milk to make a cream. Stew five miuutes longer, and just before serving stir in two well-beaten eggs. The eggs are an addition that could be dispensed with, however, as it is very good without them. An excellent breakfast dish. CODFISH A LA MODE. Pick up a teacupful of salt codfish very fine, and freshen — the dessicated is nice to use; two cups mashed potatoes, one piut cream or milk, two weU-beaten eggs, half a cup butter, salt and pepper; mix; bake in an earthen baking dish from twenty to twenty-five minutes; serve in the same dish, placed on a small platter, covered with a fine napkin. BOILED FRESH COD. Sew up the piece of fish in thin cloth, fitted to shape; boil iu salted water (boiling from the first), allowing about fifteen minutes to the pound. CarefuUy imwrap, and pour over it warm oyster sauce. A whole one boiled the same. — Hotel Brighton. SCALLOPED FISH. Pick any cold fresh fish, or salt codfish, left from the dinner, into fine bits, carefully removing aU the bones. Take a pint of milk in a suitable dish, and place it in a sauce- pan of boiling water; put into it a few shces of onion, cut very fine, a sprig of parsley minced fine, add a piece of butter as large as an egg, a pinch of salt, a sprinkle of white pepper, then stir in two tablespoonfuls of corn-starch, or flour, rubbed in a little cold milk; let aU boil up and remove from the fire. Take a dish you wish to 56 FISJI. serve it in, butter the sides and bottom. Put first a layer of the minced fish, then a layet* of the cream, then sprinkle over that some cracker or bread-crumbs, then a layer of fish again, and so on, untU the dish is full; spread cracker or bread-crumbs last on the top, to prevent the mUk from scorching. This is a very good way to use up cold fish, making a nice breakfast dish, or a side-dish for dumer. FISH FRITTERS. Take a piece of salt codfish, pick it up very fine, put it into a sauce-pan, with plenty of cold water; bring it to a boil, turn off the water, and add another of cold water; let this boil with the fish about fifteen minutes, very slowly; strain off this water, making the fish quite dry, and set aside to cool. In the meantime, stir up a batter of a pint of milk, four eggs, a pinch of salt, one large teaspoon- ful of baking powder in flour, enough to make thicker than batter cakes. Stir in the fish and fry like any fritters. Very fine accompaniment to a good break- fast, BOILED SALT CODFISH. (New England Style). Cut the fish into square pieces, cover with cold water, set on the back part of the stove; when hot, pour off water and cover again with cold water; let it stand about four hours and simmer, not boil; put the fish on a platter, then cover with a drawn-butter gravy, and serve. Many cooks prefer soaking the fish over night. BOILED CODFISH AND OYSTER SAUCE. Lay the fish in cold salted water half an hour before it is time to cook it, then roll it in a clean cloth dredged with flour; sew up the edges in such a manner as to envelope the fish entirely, yet have but one thickness of cloth over any part. Put the fish into boiling water, slightly salted; add a few whole cloves and peppers and a bit of lemon peel; puU gently on the fins, and when they come out easUy the fish is done. Arrange neatly on a folded napkin, garnish and serve with oyster sauce. Take six oysters to every pound of fish and scald (blanch) them in a half -pint of hot oyster hquor; take out the oysters and add to the liquor, salt, pepper, a bit of mace and an ounce of butter; whip into it a giU of milk containing half of a teaspoonful of flour. Simmer a moment; add the oysters, and send to table in a sauce-boat. Egg sauce is good with this fish. BAKED CODFISH. If salt fish, soak, boil and pick the fish, the same as for fish-baUs. Add an nqual quantity of mashed potatoes, or cold, boiled, chopped potatoes, a large SHELL-FISH. 57 piece of butter, and warm milk enough to make it quite soft. Put it into a but- tered dish, rub butter over the top, shake over a little sifted flour, and bake about thirty minutes, and until a rich brown. Make a sauce of drawn butter, with two hard-boiled eggs sUced, served in a gravy-boat. CODFISH STEAK. (New England Style.) Select a medium-sized fresh codfish, cut it in steaks cross- wise of the fish, about an inch and a half thick; sprinkle a Kttle salt over them, and let them stand two hours. Cut into dice a poimd of salt fat pork, fry out all the fat from them and remove the crisp bits of pork; put the codfish steaks in a pan of corn meal, dredge them with it, and when the pork fat is smoking hot, fry the steaks in it to a dark-brown color on both sides. Squeeze over them a httle lemon jmce, add a dash of freshly ground pepper, and serve with hot, old-fash- ioned, weU-buttered Johnny Cake. SALMON CROQUETTES. One pound of cooked salmon (about one and a half pints when chopped), one cup of cream, two tablespoonfuls of butter, one tablespoonful of flour, three eggs, one pint of crumbs, pepper and salt; chop the salmon fine, mix the flour and butter together, let the cream come to a boil, and stir in the fiour and butter, salmon and seasoniag; boil one minute; stir in one well-beaten egg, and remove from the fire; when cold make into croquettes; dip in beaten egg, roU in crumbs and fry. Canned salmon can be used. STEWED WATER TURTLES, OR TERRAPINS. Select the largest, thickest and fattest, the females being the best; they ^ould be alive when brought from market. Wash and put them alive into boiling water, add a httle salt, and boil them until thoroughly done, or from ten to fif- teen minutes, after which take off the shell, extract the meat, and remove care- fully the sand-bag and gaU; also all the entrails; they are unfit to eat, and are no longer used in cooking terrapins for the best tables. Cut the meat into pieces, and put it into a stew-pan with its eggs, and sufficient fresh butter to stew it well. Let it stew till quite hot throughout, keeping the pan carefully 58 SHELL-FISH. covered, that none of the flavor may escape, but shake it over the fire while stewing. In another pan make a sauce of beaten yolk of egg, highly flavored with Madeira or sherry, and powdered nutmeg and mace, a giU of currant jeUy, a pinch of cayenne pepper, and salt to taste, enriched with a large lump of fresh butter. Stir this sauce weU over the fire, and when it has almost come to a boil, take it off. Send the terrapins to the table hot in a covered dish, and the sauce separately in a sauce-tm'een, to be used by those who hke it, and omitted by those who prefer the genuine flavor of the terrapins when simply stewed with butter. This is now the usual mode of dressing terrapins in Maryland, Virginia, and many other parts of the South, and wiU be found superior to any other. If there are no eggs in the terrapin, "egg baUs" may be substituted. (See recipe). STEWED TERRAPIN, WITH CREAM. Place in a sauce-pan, two heaping tablespoonfuls of butter and one of dry flour; stir it over the fire until it bubbles; then gradually stir in a pint of cream, a teaspoonful of salt, a quarter of a teaspoon ful of white pepper, the same of grated nutmeg, and a very small pinch of cayenne. Next, put in a pint of ter- rapin meat and stir all until it is scalding hot. Move the sauce-pan to the back part of the stove or range, where the contents will keep hot but not boil; then stir in four well-beaten yolks of eggs; do not allow the terrapin to boil after add- ing the eggs, but pour it immediately into a tureen containing a gfll of good Madeira and a tablespoonfvd of lemon juice. Serve hot. STEWED TERRAPIN. Plunge the terrapins alive into boiling water, and let them remain untU the sides and lower shell begin to crack — this wiU take less than an hour; then re- move them and let them get cold; take off the shell and outer skin, being care- ful to save all the blood possible in opening them. If there are eggs in them put them aside in a dish; take all the inside out, and be very careful not to break the gall, which must be immediately removed or it will make the rest bitter. It lies within the hver. Then cut up the Uver and aU the rest of the terrapin into small pieces, adding the blood and juice that have flowed out in cutting up; add half a pint of water; sprinkle a Uttle flour over them as you place them in the stew-pan; let them stew slowly ten minutes, adding salt, black and cayenne pepper, and a very smaU blade of mace; then add a giU of the best brandy and half a pint of the very best sherry wine; let it simmer over a slow fire very gently. About ten minutes or so, before you are ready to dish them, add half a pint of rich cream, and half a pound of sweet butter, with flour, to prevent boil- SHELL-FISH. 59 ing; two or three minutes before taking them off the fire, peel the eggs carefully and throw them in whole. If there should be no eggs use the yolk of hens' eggs, hard boiled. This receipt is for four terrapins. — Rennert's Hotel, Baltimore. BOILED LOBSTER. Put a handful of salt into a large kettle or pot of boiling water. When the water boils very hard, put in the lobster, having first brushed it, and tied the claws together with a bit of twine. Keep it boUing from 20 minutes to half an hour in proportion to its size. If boUed too long the meat wiU be hard and stringy. When it is done take it out, lay it on its claws to drain, and then wipe it dry. It is scarcely necessary to mention that the head of a lobster, and what are called the lady-fingers, are not to be eaten. Very large lobsters are not the best, the meat being coarse and tough. The male is best for boiling; the flesh is firmer, and the shell a brighter red; it may readily be distiaguished from the female; the taU is narrower, and the two up- per-most fins within the tail are stiff and hard. Those of the hen lobster are not so, and the tail is broader. Hen lobsters are preferred for sauce or salad, on account of their coral. The head and small claws are never used. They should be aUve and freshly caught when put into the boihng kettle. After being cooked and cooled, spht open the body and tail, and crack the claws, to extract the meat. The sand pouch found near the throat should be removed. Care should be exercised that none of the feathery, tough, gUl-hke particles foimd under the body shell get mixed with the meat, as they are indigestible, and have caused much trouble. They are supposed to be the cause of so-called poisoning from eating lobster. Serve on a platter. Lettuce, and other concomitants of a salad, should also be placed on the table or platter. SCALLOPED LOBSTER. Butter a deep dish, and cover the bottom with fine bread-crumbs; put on this a layer of chopped lobster, with pepper and salt; so on alternately until the dish is filled, having crumbs on top. Put on bits of butter, moisten with milk, and bake about twenty minutes. DEVILED LOBSTER. Take out aU the meat from a boUed lobster, reserving the coral; season highly with mustard, cayenne, salt and some kind of table sauce; stew until weU mixed. 6o SHELL-FISH. and put it in a covered sauce-pan, with just enough hot water to keep from burning; rub the coral smooth, moistening with vinegar until it is thin enough to pour easily, then stir it into the sauce-pan. The dressing should be prepared before the meat is put on the fire, and which ought to boil but once before the coral is put in; stir in a heaping teaspoonful of butter, and when it boUs again it is done, and should be taken up at once, as too much cooking toughens the meat. LOBSTER CROQUETTES. Take any of the lobster remaining from table, and pound it until the dark, light meat and coral are well mixed; put with it not quite as much fine bread- crumbs; season with pepper, salt and a very httle cayenne pepper; add a little melted butter, about two tablespoonfuls if the bread is rather dry; form into egg-shaped or round balls; roU them in egg, then in fine crumbs, and fry in boil- ing lard. LOBSTER PATTIES. Cut some boiled lobster in small pieces; then take the small claws and the spawn, put them in a suitable dish, and jam them to a paste with a potato masher. Now add to them a ladleful of gravy or both, with a few bread-crumbs: set it over the fire and boU; strain it through a strainer, or sieve, to the thickn'sss of a cream, and put haE of it to your lobsters, and save the other half to sauce them with after they are baked. Put to the lobster the bigness of an egg of butter, a httle pepper and salt; squeeze in a lemon, and warm these over the fire enough to melt the butter, set it to cool, and sheet your patty-pan or a plate or dish with good puff paste; then put in your lobster, and cover it with a paste; bake it within three-quarters of an hour before you want it; when it is baked, cut up your cover, and warm up the other half of your sauce above mentioned, with a httle butter, to the thickness of cream, and pour it over your patty, with a httle squeezed lemon; cut your cover in two, and lay it on the top, two inches distant, so that what is under may be seen. You may bake crawfish, shrimps or prawns the same way; and they are aU proper for plates or httle dishes for a second course. LOBSTER A LA NEWBURG. Take one whole lobster, cut up in pieces about as large as a hickory nut. Put in the same pan with a piece of butter size of a walnut, season with salt and pepper to taste, and thicken with heavy cream sauce ; add the yolk of one egg and two oz. of sherry wine. SHELL-FISH. 6? Cream Sauce for above is made as follows : 1 oz. butter, melted in sauce pan, 2 oz. flour, mixed with butter; thin down to proper consistency with boiling cream. — Rector's Oyster House, Chicago, BAKED CRABS. Mix with the contents of a can of crabs, bread-crumbs or pounded crackers. Pepper and salt the whole to taste; mince some cold ham; have the baking-pan well buttered, place therein first a layer of the crab meat, prepared as above, then a layer of the minced ham, and so on, alternating until the pan is filled. Cover the top with bread-crumbs and bits of butter, and bake. DEVILED CRABS. HaK a dozen fresh crabs, boiled and minced, two ounces of butter, one small teaspoonfvil of mustard powder; cayenne pepper and salt to taste. Put the meat into a bowl and mix carefully with it an equal quantity of fine bread- crumbs. Work the butter to a hght cream, mix the mustard weU with it, then stir in very carefully, a handful at a time, the mixed crabs, a tablespoonf ul of cream, and crumbs. Season to taste with cayenne pepper and salt: fill the crab shells with the mixture, sprinkle bread-crumbs over the tops, put three smaH pieces of butter upon the top of each, and brown them quickly in a hot oven. They will puff in baking and will be found very nice. Half the quantity can be made A crab-sheU will hold the meat of two crabs. CRAB CROQUETTES. Pick the meat of boiled crabs and chop it fine. Season to taste with pepper, salt and melted butter. Moisten it well with rich milk or cream, then stiffen it sUghtly with bread or cracker-crumbs. Add two or three weU-beaten eggs to bind the mixture. Form the croquettes, egg and bread-crumb them and fry them delicately in boiUng lard. It is better to use a wire frying-basket for cro- quettes of aU kinds. TO MAKE A CRAB PIE. Procure the crabs alive, and put them in boilLng water, along with some salt. Boil them for a quarter of an hour or twenty minutes, according to the size. When cold, pick the meat from the claws and body. Chop all together, and mix it with crumbs of bread, pepper and salt, and a little butter. Put aU this into the shell, and brown in a hot oven. A crab-sheU will hold the meat of two crabs. 62 SHELL-FISH. CRABS. (Soft Shell.) Crabs may be boiled as lobsters. They make a fine dish when stewed. Take out the meat from the shell, put it into a sauce-pan with butter, pepper, salt, a pinch of mace, and a very little water; dredge with flour, and let simmer five minutes over a slow fire. Serve hot; garnish the dish with the claws laid around it. The usual way of cooking them is frying them in plenty of butter and lard mixed; prepare them the same as frying fish. The spongy substance from the sides should be taken off, also the sand bag. Fry a nice brown, and garnish with parsley. OYSTERS. Oysters must be fresh and fat to be good. They are in season from Septem- ber to May. The small ones, such as are sold by the quart, are good for pies, fritters, or stews; the largest of this sort are nice for frying or pickUng for family use. FRIED OYSTERS. Take large oysters from their own Uquor into a thickly folded napkin to dry them; then make hot an ounce each of butter and lard, in a thick -bottom fry- ing-pan. Season the oysters with pepper and salt, then dip each one into egg and cracker-crumbs roUed fine, imtil it will take up no more. Place them in the hot grease and fry them a delicate brown, turning them on both sides by sliding u broad-bladed knife under them. Serve them crisp and hot. — Boston Oyster House. Some prefer to roU oysters in corn-meal and others use fiour, but they are much more crisp with egg and cracker-crumbs. OYSTERS FRIED IN BATTER. Ingredients. — \ pint of oysters, 2 eggs, \ pint of mfik, sufficient flour to make the batter; pepper and salt to taste; when liked, a Uttle nutmeg; hot lard. Scald the oysters in their own liquor, beard them, and lay them on a cloth to drain thoroughly. Break the eggs into a basin, mix the flour with them, add the milk gradually, with nutmeg and seasoning, and put the oysters in a batter. . Make some lard hot in a deep frying-pan; put in the oysters, one at a time; when done, take them up with a sharp-pointed skewer, and dish them on a napkin. Fried oysters are frequently used for garnishing boiled fish, and then a few bread-crumbs should be added to the flour. SHELL-FISH. 63 STEWED OYSTERS. (In Milk or Cream.) Drain the liquor from two quarts of oysters; mix with it a small teacupful of hot water, add a httle salt and pepper, and set it over the fire in a sauce-pan. Let it boil up once, put in the oysters, let them come to a boil, and when they "ruffle" add two tablespoonfuls of butter. The instant it is melted and well stirred in, put in a pint of boiling milk, and take the sauce-pan from the fire. Serve with oyster or cream crackers. Serve while hot. If thickening is preferred, stir in a httle flour or two tablespoonfuls of cracker- crumbs. PLAIN OYSTER STEW. Same as milk or cream stew, using only oyster liquor and water instead of milk or cream, adding more butter after taking up. OYSTER SOUP. For oyster soup, see Soups. DRY OYSTER STEW. Take six to twelve large oysters and cook them in half a pint of their own liquor; season with butter and white pepper; cook for five minutes, stirring con- stantly. Serve in hot soup-plates or bowls. — Fulton Market, New York. BOSTON FRY. Prepare the oysters in egg batter and fine cracker meal; fry in butter over a slow fire for about ten minutes; cover the hollow of a hot platter with tomato sauce; place the oysters in it, but not covering; garnished with chopped parsley sprinkled over the oysters. — Boston Oyster House. BROILED OYSTERS. Dry a quart of oysters in a cloth, dip each in melted butter well peppered; then in beaten egg, or not, then in bread or cracker-crumbs, also peppered. Broil on a wire broiler over hve coals, three to five minutes. Dip over each a little melted butter. Serve hot. ROAST OYSTERS IN THE SHELL. Select the large ones, those usually termed " Saddle Eocks," formerly known as a distinct variety, but which are now but the large oysters selected from any keds; wash and wipe them, and place with the upper or deep shell down, to ^4 SHELL-FISH. catch the juice, over or on live coals. When thfey open their shells, remove the shallow one, being careful to save all the juice in the other; place them, shells and aU, on a hot platter, and send to table hot, to be seasoned by each person with butter and pepper to taste. If the oysters are fine, and they are just cooked enough and served all hot, this is, -par excellence, the style. OYSTER ROAST. No. 2. Put one quart of oysters in a basin with their own liquor and let them boil three or four minutes; season with a Uttle salt, pepper and a heaping spoonful j)f butter. Serve on buttered toast. STEAMED OYSTERS. Wash and drain a quart of counts or select oysters; put them in a shallow pan and place in a steamer over boihng water; cover and steam tiU they are plump, with the edges ruffled, but no longer. Place in a heated dish, with but- ter, pepper and salt, and serve. — Baltimore Style, STEAMED OYSTERS IN THE SHELL. Wash and place them in an air-tight vessel, laying them the upper shell downward, so that the liquor will not run out when they open. Place this dish or vessel over a pot of boiling water where they will get the steam. Boil them rapidly untU the sheUs open, about fifteen to twenty minutes. Serve at once while hot. seasoned with butter, salt and pepper. PAN OYSTERS. No. i. Cut some stale bread in thin slices, taking off all the crust; rovmd the slices to fit patty -pans, toast, butter, place them in the pans and moisten with three or four teaspoonfuls of oyster Uquor; place on the toast a layer of oysters, sprinkle with pepper, and put a small piece of butter on top of each pan; place all the pans in a baking-pan, and place in the oven, covering tightly. They will cook in seven or eight minutes if the oven is hot; or, cook till the beards are ruffled; remove the cover, sprinkle lightly with salt, replace, and cook one minute longer. Serve in patty-pans. They are delicious. — New York Style. PAN OYSTERS. No. 2. Lay in a thin pie-tin or dripping-pan half a pint of large oysters, or more if required; have the pan large enough so that each oyster wiU lie flat on the bot- SHELL-FISH. 65 torn; put in over them a Kttle oyster liquor, but not enough to float; place them carefully in a hot oven and just heat them through thoroughly — do not bake them — which will be in three to five minutes, according to fire; take them up and place on toast; first moistened with the hot juice from the pan. Are a very good substitute for oysters roasted in the shell, the slow cooking bringing out the flavor. — French Restaurant, New Orleans, La. OifSTER FRITTERS. Select plump, good-sized oysters; drain off the juice, and to a cup of this juice add a cup of rmlk, a little salt, four well-beaten eggs, and flour enough to make batter like griddle-cakes. Envelop an oyster in a spoonful of this batter, (some cut them in halves or chop them fine,) then fry in butter and lard, mixed in a frying-pan the same as we fry eggs, turning to fry brown on both sides. Send to the table very hot. — Delmonico. Most cooks fry oyster fritters the same as crullers, in a quantity of hot lard, but this is not always convenient; either way they are excellent. OYSIER PATTIES. Line patty-pans with thin pasjry, pressing it well to the tin. Put a piece of bread or a ball of paper in each. Cover them with paste and brush them over with the white of an egg. Cut an inch square of thin pastry, place on the centre of each, glaze this also vnth egg, and bake in a qmck oven fifteen to twenty minutes. Eemove the bread or paper when half cold. Scald as many oysters as you require (allowing two for each patty, three if small) in their own Uquor. Cut each in four and strain the liquor. Put two tablespoonfuls of butter and two of flour into a thick sauce-pan; stir them together over the fire tOl the flour smells cooked, and then pour half a pint of oyster liquor and half a pint of milk into the flour and butter. (If you have cream, use it instead of milk.) Stir till it is a thick, smooth sauce. Put the oysters into it and let them boil once. Beat the yolks of two eggs. Eemove the oysters for one minute from the fire, then stir the eggs into them tiU the sauce looks hke thick custard. FiU the patties with this oyster fricassee, taking care to make it hot by stand- ing in boiling water before dinner on the day required, and to make the patty oming too hard to be eaten. To avoid this, take strips of cloth, dip them into a httle melted lard, or even just rub them over with lard, and wind them around the legs. Remove them in time to allow the legs to brown defli- cately. Fowls, and also various kinds of game, when bought at our city markets, require a more thorough cleansing than those sold in country places, where as a general thing the meat is whoUy dressed. In large cities they lay for some length of time with the intestines undrawn, imtil the flavor of them diffuses itself all through the meat, rendering it distasteful. In this case, it is safe after taking out the intestines, to rinse out in several waters, and in next to the last water, add a teaspoonful of baking soda; say to a quart of water. This process neutral- izes all sourness, and helps to destroy all unpleasant taste in the meat. Poultry may be baked so that its wings and legs are soft and tender, by being placed in a deep roasting pan with close cover, thereby retaining the aroma and essences by absorption while confined. These pans are a recent innovation, and are made double with a small opening in the top for giving vent to the accumu- lation of steam and gases when required. Roast meats of any kind can also be cooked in the same manner, and it is a great improvement on the old plan. ROAST TURKEY, Select a young turkey; remove all the feathers carefully, singe it over a burn- ing newspaper on the top of the stove; then " draw " it nicely, being very care- ful not to break any of the internal organs; remove the crop carefully; cut off the head, and tie the neck close to the body by drawing the skin over it. Now rinse the inside of the turkey out with several waters, and in the next to the last, mix a teaspoonful of baking soda; oftentimes the inside of a fowl is very sour, especially if it is not freshly killed. Soda, being cleansing, acts as a cor- rective, and destroys that impleasant taste which we frequently experience in the dressing when fowls have been killed for some time. Now, after washing, wipe the turkey dry, inside and out, with a clean cloth, rub the inside with some salt, then stuff the breast and body with " Dressing for Fowls." Then sew up the turkey with a strong thread, tie the legs and wings to the body, rub it over with a little soft butter, sprinkle over some salt and pepper, dredge with a httle flour; place it in a dripping pan, pour in a cup of boiling water, and set it in the oven. Baste the turkey often, turning it around occasionally so that every part wiU be uniformly baked. When pierced with a fork and the hquid runs out perfectly clear, the bird is done- If any part is hkely to scorch, pin over it a piece of but- 72 POULTRY AND GAME. tered white paper. A fifteen-pound turkey requires between three and four hours to bake. Serve with cranberry sauce. Gravy for Turkey.— When you put the turkey in to roast, put the neck, heart, liver and gizzard into a stew-pan with a pint of water; boil imtil they become quite tender'; take them out of the water, chop the heart and gizzard, mash the liver and throw away the neck; return the chopped heart, gizzard and hver to the liquor in which they were stewed; set it to one side, and when the turkey is done it should be added to the gravy that dripped from the turkey, having first skimmed off the fat from the surface of the dripping-pan; set it all over the fire, boil three minutes and thicken with flour. It will not need brown flour to color the gravy. The garnishes for turkey or chicken are fried oysters, thin slices of ham, sUces of lemon, fried sausages, or force-meat balls, also parsley. DRESSING OR STUFFING FOR FOWLS. For an eight or ten pound turkey, cut the brown crust from slices or pieces of stale bread until you have as much as the inside of a pound loaf; put it into a suitable dish, and pour tepid water (not warm, for that makes it heavy) over it; let it stand one minute, as it soaks very quickly. Now take up a handful at a time and squeeze it hard and dry with both hands, placing it, as you go along, in another dish; this process makes it very light. When aU is pressed dry, toss it an up lightly through your fingers; now add pepper, salt, — about a teaspoonful — also a teaspoonful of powdered summer savory, the same amount of sage, or the green herb minced fine; add half a cup of melted butter, and a beaten egg, or not. Work thoroughly all together, and it is ready for dressing either fowls, fish or meats. A little chopped sausage in turkey dressing is considered by some an improvement, when well incorporated with the other ingredients. For geese and ducks the stuffing may be made the same as for tm-key with the addition of a few slices of onion chopped fine. OYSTER DRESSING OR STUFFING. This is made with the same ingredients as the above, with the exception of half a can of oysters drained, and slightly chopped and added to the rest. This is used mostly with boiled turkey and chicken, and the remainder of the can of oysters used to make an oyster sauce to be poured over the turkey when served; served generally in a separate dish, to be dipped out as a person desires. These recipes were obtained from an old colored cook, who was famous for his fine dressings for fowls, fish and meats, and his advice was, always soak PO UL TR V AND GAME. 73 stale bread in cold liquid, either milk or water, when used for stuffing or for pud- dings, as they were much lighter. Hot liquid makes them heavy. BOILED TURKEY. Prepare as you would for baking or roasting; fill with an oyster stuffing, made as the above. Tie the legs and wings close to the body, place in salted boiling water with the breast doAvnward; skim it often and boil about two hours, but not tUl the skin breaks. Serve with oyster or celery sauce. Boil a nicely pickled piece of salt pork, and serve at table a thin shce to each plate. Some prefer bacon or ham instead of pork. Some roll the turkey in a cloth dipped in flour. If the liquor is to be used afterwards for soup, the cloth imparts an unpleasant flavor. The Hquor can be saved and made into a nice soup for the next day's dinner, by adding the same seasonings as for chicken soup. TURKEY SCALLOP. Pick the meat from the bones of cold turkey, and chop it fine. Put a layer of bread-crumbs on the bottom of a buttered dish, moisten them with a httle nulk, then put in a layer of turkey with some of the fiUing, and cut small pieces of butter over the top; sprinkle with pepper and salt; then another layer of bread-crumbs, and so on imtil the dish is nearly full; add a little hot water to the gravy left from the turkey and pour over it; then take two eggs, two table- spoonfiils of milk, one of melted butter, a httle salt and cracker-crumbs as much as will make it thick enough to spread on with a knife; put bits of butter over it, and cover with a plate. Bake three-quarters of an hour. Ten minutes before serving, remove the plate and let it brown. TURKEY HASHED. Cut the remnants of turkey from a previous dinner into pieces of equai size. Bon the bones in a quart of water, until the quart is reduced to a pint; then take out the bones, and to the hquor in which they were boiled add turkey gravy, if you have any, or white stock, or a small piece of butter with salt and pepper; let the hquor thus prepared boil up once; then put in the pieces of turkey, dredge in a httle flour, give it one boil-up, and serve in a hot dish. TURKEY WARMED OVER. Pieces of cold turkey or chicken may be warmed up with a httle butter in a frying-pan; place it on a warm platter, surround it with pieces of small thick shoes of bread or biscuit halved, first dipping them in hot salted water; then 74 POULTRY AND GAME. place the platter in a warm oven with the door open. Have already made the following gravy to pour over all: Into the frying-pan prrt a large spoonful of butter, one or two cupfuls of milk, and any gravy that may be left over. Bring it to a boil; then add suffi- cient flour, wet in a Uttle cold mUk or water, to make it the consistency of cream. Season with salt, pepper and add a little of the dark meat chopped very fine. Let the sauce cook a few moments; then pour over the biscuit and fowl. This will be found a reaUy nice dish. BONED TURKEY. Clean the fowl as usual. "With a sharp and pointed knife, begin at the extremity of the wing, and pass the knife down close to the bone, cutting all the flesh from the bone, and preserving the skin whole; run the knife down each side of the breast bone and up the legs, keeping close to the bone; then spht the back half way up, and draw out the bones; fill the places whence the bones were taken with a stuffing, restoring the fowl to its natural form, and sew up all the incisions made in the skin. Lard with two or three rows of shps of fat bacon on the top, basting often with salt and water, and a httle butter. Some Mke a glass of port wine in the gravy. This is a difficult dish to attempt by any but skillful hands. Carve across in sHces, and serve with tomato sauce. ROAST GOOSE. The goose should not oe more than eight months old, and the fatter the more tender and juicy the meat. Stuff with the following mixture: Three pints of bread-crumbs, six ounces of butter, or part butter and part salt pork, one tea- spoonful each of sage, black pepper and salt, one chopped onion. Do not stuff very fuU, and stitch openings firmly together to keep flavor in and fat out. Place in a baking pan with a httle water, and baste frequently with salt and water (some add vinegar); turn often so that the sides and back may be nicely browned. Bake two hours or more; when done take from the pan, pour off the fat, and to the brown gravy left, add the chopped giblets which have previously been stewed imtil tender, together with the water they were boiled in; thicken with a httle flom- and butter rubbed together, bring to a boU and serve. Enghsh style. ROAST CHICKEN. Pick and draw them, wash out well in two or three waters, adding a httle soda to the last but one to sweeten it, if there is doubt as to its being fresh. Drv it PO UL TRY AND GAME. 75 wfeii with a clean cloth, and fill the crop and body with a stuffing the same as •' Dressing for Fowls." Lay it in a dripping-pan; put a pint of hot water and a piece of butter in the dripping-pan, add to it a small tablespoonful of salt, and a small teaspoonful of pepper; baste frequently, and let it roast quickly, without scorching; when nearly done, put a piece of butter the size of a large egg to the water in the pan; when it melts, baste with it, dredge a httle flour over, baste again, and let it finish; half an hour will roast a full-grown chicken, if the fire is right. When done, take it up. Having stewed the necks, gizzards, hvers and hearts in a very little water, strain it and rni-y it hot with the gravy that has dripped from the fowls, and which must be first skimmed. Thicken it with a httle browned flour, add to it the hvers, hearts and gizzards chopped smaU. Or, put the giblets in the pan with the chicken, and let them roast. Send the fowls to the table with the gravy in a boat. Cranberry sauce should accompany them, or any tart sauce. BOILED CHICKEN. Clean, wash and stuff, as for roasting. Baste a floured cloth arotmd each, and put into a pot with enough boiling water to cover them well. The hot water cooks the skin at once and prevents the escape of the juice. The broth will not be so rich as if the fowls are put on in cold water, but this is a proof that the meat will be more nutritious and better flavored. Stew very slowly, for the first half hour especially. Boil an hour or more, guiding yourself by size and toughness. Serve with egg, bread, or oyster sauce. (See Sauces.) STEAMED CHICKEN. Eub the chicken on the inside with pepper and half a teaspoonful of salt; place in a steamer in a kettle that will keep it as near the water as possible, cover, and steam an hour and a half; when done, keep hot while dressing is prepared, then cut up, arrange on the platter, and serve with the dressing over them. The dressing is made as foUows: Bofl one pint of gravy from the kettle with out the fat, add cayenne pepper and half a teaspoonful of salt; stir a tablespoonful of flour into a" quarter of a pint of cream until smooth, and add to the gravy Com starch may be used instead of the flour, and some cooks add nutmeg oi celery salt. FRICASSEE CHICKEN. Cut up two young chickens, put them in a stew-pan with just enough cold water to cover them. Cover closely, and let them heat very slowly; then stew 6 76 POULTRY AND GAME. them over an hour, or until tender. If they are old chickens, they will require long, slow boiling, often from three to four hours. When tender, season with salt and pepper, a piece of butter as large as an egg, and a httle celery, if hked. Stir up two tablespoonf uls of flour in a httle water or mUk, and add to the stew, also two well-beaten yolks of eggs; let all boil up one minute; arrange the chicken on a warm platter, pour some of the gravy over it, and send the rest to the table in a boat. The egg shonM be added to a httle of the cooled gravy, before putting with th- ho^ gravy, STEWED WHOLE SPRING CHICKEN. Dress a full-grown spring chicken the same as for roasting, seasoning it with salt and pepper inside and out; then fill the body with oysters; place it in a tin pail with a close-fitting cover. Set the pail in a pot of fast-boiling water and cook until the chicken is tender. Dish up the chicken on a warm dish, then pour the gravy into a sauce-pan, put into it a tablespoonful )f butter, half of a cupful of cream or rich milk, three hard-boiled eggs chopped fine; some minced herbs and a tablespoonful of flour. Let all boil up and then pour it over the chicken. Serve hot. PICKLED CHICKEN. Boil four chickens tiU tender enough for meat to fall from bones: put meat in a stone jar, and pour over it three pints of cold, good cider vinegar and a pint and a half of the water in which the chickens were boiled; add spices if preferred, and it will be ready for use in two days. This is a popular Sunday evening dish; it is good for luncheon at any time. RISSOLES OF CHICKEN. Mince up finely the remains of a cold chicken together with half the quan- tity of lean, cold ham. Mix them well, adding enough white sauce to moisten them. N~w have light paste rolled out until about a quarter of an inch or a little more in thicknest; Cut the paste into pieces, one inch by two in size, and lay a httle of the mixtui upon the centres of half of the pieces and cover them with the other halves, pressing the edges neatly together and forming them into httle roUs. Have your fryiUj^-pan ready with plenty of boiling hot lard, or other frying medium, and fry until they become a golden -brown color. A minute or two win be sufficient for this. Then drain them well and serve immediately on a napkin. PO UL TR V AND GAME. T] CHICKEN PATTIES. Mince up fine cold chicken, either roasted or boiled. Season it with pepper and salt, and a little minced parsley and onion. Moisten it with chicken gravy or cream sauce, fill scalloped shells that are hned with pastry with the mixture, and sprinkle bread-crumbs over the tops. Put two or three tiny pieces of butter over each, and bake brown in a hot oven. TO BROIL CHICKEN. After dressing and washing the chickens as previously directed, split them open through the back-bone; frog them by cutting the cords under the wings and laying the wings out flat; cut the sinews under the second joint of the leg and turn the leg down; press down the breast-bone without breaking it. Season the chicken with salt and pepper, lay it upon the gridiron with the inside first to the fire; put the gridiron over a slow fire, and place a tin sheet and weight upon the chicken, to keep it flat; let it broil ten minutes, then turn and proceed in the same manner with the other side. The chicken should be perfectly cooked, but not scorched. A broiled ehicken brought to the table with its wings and legs burnt, and its breast half cooked, is very disagreeable. To avoid this, the chicken must be closely watched wMle broiling, and the fire must be arranged so that the heat shall be equally dis- pensed. When the fire is too hot under any one part of the chicken, put a Uttle ashes on the fire under that part, that the heat may be reduced. Dish a broiled chicken on a hot plate, putting a large lump of butter and a tablespoonful of hot water upon the plate, and tmmng the chicken two or three times that it may absorb as much of the butter as possible. Garnish with parsley. Serve with poached eggs on a separate dish. It takes from thirty to forty minutes to broil a chicken weU. CHICKEN PIE. Prepare the chicken as for fricassee. When the chickens are stewed tender, seasoned, and the gravy thickened, take it from the fire; take out the largest bones, scrape the meat from the neck and back-bone, throw the bones away; line the sides of a four or six quart pudding-dish with a rich baking powder or soda biscuit-dough, a quarter of an inch thick; put in part of the chicken, a few lumps of butter, pepper and salt, if needed, some cold boiled eggs cut in slices. Add the rest of the chicken and season as before; a few new potatoes in their season might be added. Pour over the gravy, being sure to have enough to 78 POULTRY AND GAME. fill the dish, and cover with a crust a quarter of an inch thick, made with a hole ia the centre the size of a teacup. Brush over the top with beaten white of egg, and bake for half to three- quarters of an hour. Garnish the top with small bright celery leaves, neatly- arranged in a circle. FRIED CHICKEN. Wash and cut up a young chicken, wipe it dry, season with salt and pepper, dredge it with flour, or dip each piece in beaten egg and then iu cracker-crumbs. Have in a frying-pan, one ounce each of butter and sweet lard, made boiling hot. Lay in the chicken and fry brown on both sides. Take up, drain them, and set aside iu a covered dish. Stir into the gravy left, if not too much, a large table- spoonful of flour, make it smooth, add a cup of cream or milk, season with salt and pepper, boil up and pour over the chicken. Some like chopped parsley added to the gravy. Serve hot. If the chicken is old, put into a stew-pan with a httle water, and simmer gently till tender; season with salt and pepper, dip in flour or cracker-crumb and egg, and fry as above. Use the broth the chicken was cooked in to make the gravy instead of the cream or milk, or use an equal quantity of both. FRIED CHICKEN A LA ITALIENNE. Make common batter; mix into it a cupful of chopped tomatoes, one onion chopped, some minced parsley, salt and pepper. Cut up young tender chickens, dry them weU and dip each piece in the batter; then fry brown in plenty of butter, in a thick bottom frying-pan. Serve with tomato sauce. CHICKEN CROQUETTES. No. i. Put a cup of cream or milk in a sauce-pan, set it over the fire, and when it boils add a limip of butter as large as an egg, in which has been mixed a table- spoonful of flour. Let it boil up thick; remove from the fire, and when cool, mix into it a teaspoonful of salt, half a teaspoonful of pepper, a bit of minced onion or parsley, one cup of fine bread-crumbs, and a pint of finely-chopped cooked chicken, either roasted or boiled. Lastly, beat up two eggs and work in with the whole. Flour your hands and make into small, round, flat cakes; dip in egg and bread-crumbs, and fry hke flsh-cakes, in butter and good sweet lard mixed, or hke fried cakes in plenty of hot lard. Take them up with a skimmer and lay them on brown paper to free them from the grease. Serve hot. PO UL TR Y AND GAME. 79 CHICKEN CROQUETTES. No. 2. Take any kind of fresh meat or fowl, chop very fine, add an equal quantity of smoothly mashed potatoes, mix, and season with butter, salt, black pepper, a little prepared mustard, and a httle cayenne pepper; make into cakes, dip in egg and buead-crumbs and fry a light brown. A nice rehsh for tea. TO FRY CROQUETTES. Beat up two eggs in a deep bowl; roll enough crackers until you have a cup- ftd of crumbs, or the same of fine stale bread-crumbs; spread the crumbs on a large plate or pie-tin. Have over the fire a kettle containiug two or three inches of boiling lard. As fast as the croquettes are formed, roll them in the crumbs, then dip them in the beaten egg, then again roll them in crumbs; drop them in the smoking hot fat and fry them a Ught golden brown. PRESSED CHICKEN. Clean and cut up your chickens. Stew in just enough water to cover them. When nearly cooked, season them well with salt and pepper. Let them stew down until the water is nearly all boUed out, and the meat drops easily from the bones. Eemove the bones and gristle; chop the meat rather coarsely, then turn it back into the stew-kettle, where the broth was left (after skimming oflf all fat), and let it heat through again. Turn it into a square bread-pan, placing a platter on the top, and a heavy weight on the platter. This, if properly prepared, will tiun out hke a mold of jelly and may be shced in smooth, even shces. The suc- cess of this depends upon not having too much water; it wfil not jeUy if too weak, or if the water is allowed to boil away entirely while cooking. A good way to cook old fowls. CHICKEN LUNCH FOR TRAVELLING. Cut a young chicken down the back; wash and wipe dry; season with salt and pepper; put in a dripping-pan and bake in a moderate oven three-quarters of an hour. This is much better for travelling lunch than when seasoned with butter. AH kinds of poultry and meat can be cooked quicker by adding to the water in which they are boiled a httle vinegar or a piece of lemon. By the use of a httle acid there wiU be a considerable saving of fuel, as well as shortening of time. Its action is beneficial on old tough meats, rendering them quite tender and easy of digestion. Tainted meats and fowls wiU lose their bad taste and 80 po UL TR Y AND GAME. odor if cooked in this way, and if not used too freely no taste of it will be acquired. POTTED CHICKEN. Strip the meat from the bones of a cold, roast fowl; to every pound of meat aUow a quarter of a pound of butter, salt and cayenne pepper to taste; one tea- spoonful of pounded mace, half a small nutmeg. Cut the meat into small pieces, pound it well with the butter, sprinkle in the spices gradually, and keep pounding \mtil reduced to a perfectly smooth paste. Pack it into small jars and cover with clarified butter, about a quarter of an inch in thickness. Two or three shoes of ham, minced and pounded with the above, wiU be an improve- ment. Keep in a dry place. A luncheon or breakfast dish. Old fowls can be made very tender by putting into them, while boihng, a piece of soda as large as a bean. SCALLOPED CHICKEN. Divide a fowl into joints and boil till the meat leaves the bone readily. Take out the bones and chop the meat as small as dice. Thicken the water in which the fowl was boUed with flour, and season to taste with butter and salt. FiU a deep dish with alternate layers of bread-crumbs and chicken and slices of cooked potatoes, having crumbs on top. Pour the gravy over the top, and add a few bits of butter and bake tiU nicely browned. There should be gravy enough to moisten the dish. Serve with a garnish of parsley. Tiny new potatoes are nice in place of sliced ones, when in season. BREADED CHICKEN. Prepare young chickens as for fricassee by cutting them into pieces. Dip each piece in beaten egg, then in grated bread-crumbs or rolled cracker; season them with pepper and salt, and a little minced parsley. Place them in a baking- pan, and put on the top of each piece a lump of butter, add half of a cupful of hot water; bake slowly, basting often. When sufficiently cooked take up on a warm platter. Into the pan pour a cup of cream or rich mUk, a cupful of bread-crumbs. Stir it well until cooked then pour it over the chicken. Serve while hot. BROILED CHICKEN ON TOAST. Broil the usual way, and when thoroughly done take it up in a square tin or dripping-pan, butter it well, season with pepper and salt, and set it in the oven for a few minutes. Lay slices of moistened buttered toast on a platter; take the POULTRY AND GAME. 8 1 chicken up over it, add to the gravy in the pan part of a cupful of cream, if you have it; if not, use milk. Thicken with a Uttle flour and pour over the chicken. This is considered most excellent. CURRY CHICKEN. Cut up a chicken weighing from a pound and a half to two pounds, as for fricassee, wash it well, and put it into a stew-pan with sufficient water to cover it; boU it closely covered, until tender; add a large teaspoonful of salt, and cook a few minutes longer; then remove from the fire, take out the chicken, pour the Liquor into a bowl, and set it one side. Now cut up into the stew-pan two small onions, and fry them with a piece of butter as large as an egg; as soon as the onions are brown, skim them out and put in the chicken; fry for three or four minutes; next sprinkle over two teaspoonfuls of Curry Powder. Now pour over the hquor in which the chicken was stewed, stir aU weU together, and stew for five minutes longer, then stir into this a tablespoonf ul of sifted flour made thin with a httle water; lastly, stir in a beaten yolk of egg, and it is done. Serve with hot boiled rice laid round on the edge of a platter, and the chicken curry in the centre. This makes a handsome side dish, and a flne rehsh accompanying a full dinner of roast beef or any roast. AU first-class grocers and druggists keep this "India Curry Powder," put up in bottles. Beef, veal, mutton, duck, pigeons, partridges, rabbits or fresh fish may be substituted for the chicken, if preferred, and sent to the table with or without a dish of rice. To Boil Bice for Curry. — Pick over the rice, a cupful. Wash it thoroughly in two or three cold waters; then leave it about twenty minutes in cold water. Put into a stew-pan two quarts of water with a teaspoonful of salt in it, and when it boils, sprinkle in the rice. Boil it briskly for twenty minutes, keeping the pan covered. Take it from the fire, and drain off the water. Afterwards set the sauce-pan on the back of the stove, with the Ud off, to allow the rice to dry and the grains to separate. Eice, if properly boiled, should be soft and white, and every grain stand alone. Serve it hot in a separate dish or served as above, laid around the chicken curry. CHICKEN POT-PIE. No. i. Cut and joint a large chicken, cover with cold water, and let it boil gently until tender. Season with salt and pepper, and thicken the gravy with two 82 po UL TR Y AND GAME. tablespoonfuls of flour, mixed smooth with a piece of butter the size of an egg. Have ready nice Ught bread-dough; cut with the top of a wineglass about half an inch thick; let them stand half an hour and rise, then drop these into the boiling gravy. Put the cover on the pot closely, wrap a cloth around it, in order that no steam shall escape; and by no means allow the pot to cease boiliag. Boil three-quarters of an hour. CHICKEN POT-PIE. No. 2. This style of pot-pie was made more in our grandmother's day than now, as most cooks consider that cooking crust so long destroys its spongey hghtness,and renders it too hard and dry. Take a pair of fine fowls; cut them up, wash the pieces, and season with pepper only. Make a Ught biscuit dough, and plenty of it, as it is always much liked by the eaters of pot-pie. EoU out the dough not very thin, and cut most of it into long squares. Butter the sides of a pot, and hne them with dough nearly to the top. Lay shoes of cold ham at the bottom of the pot, and then the pieces of fowl, interspersed all through with squares of dough and potatoes, pared and quartered. Pour in a quart of water. Cover the whole with a hd of dough, having a sht in the centre, through which the gravy will bubble up. Boil it steadily for two hom«. Half an hour before you take it up, put in through the hole ia the centre of the crust some bits of butter rolled in flour, to thicken the gravy. When done, put the pie on a large dish, and pour the gravy over it. You may intersperse it all through with cold ham, A pot-pie may be made of ducks, rabbits, squirrels, or venison. Also of beef- steak. A beef- steak, or some pork-steaks (the lean only), greatly improve a chicken pot-pie. If you use no ham, season with salt. CHICKEN STEWED, WITH BISCUIT. Take chickens, and make a fricassee; just before you are ready to dish it up, have ready two baking-tins of rich soda or baking-powder biscuits; take them from the oven hot, spUt them apart by breaking them with yoiu- hands, lay them on a large meat platter, covering it, then pour the hot chicken stew over aU. Send to the table hot. This is a much better way than boiling this kind of biscuit in the stew, as you are more sure of its being always hg-Jit. CHICKEN DRESSED AS TERRAPIN. Select young chickens, clean and cut them iato pieces; put them into a stew- pan with just enough water to cook them. When tender stir into it half of a POULTRY AND GAME. 83 cup of butter and one beaten egg. Season it with salt and pepper, a teaspoonful of powdered thyme; add two hard-boiled eggs coarsely minced and a small glass of wine. BoU up once and serve with jelly. CHICKEN ROLY-POLY. One quart of flour, two teaspoonf uls of cream tartar mixed with the flom*, one teaspoonful of soda dissolved in a teacupful of milk; a teaspoonful of salt; do not use shortening of any kind, but roU out the mixture half an inch thick, and on it lay minced chicken, veal or mutton. The meat must be seasoned with pepper and salt, and be free from gristle. RoU the crust over and over, and put it on a buttered plate and place in a steamer for half an hour. Serve for break- fast or limch, giving a shce to each person with gravy served with it. CHICKEN TURNOVERS. Chop cold roast chicken very fine. Put it into a sauce-pan, place it over the fire, moisten it with a Uttle water and gravy, or a piece of butter. Season with salt and pepper; add a small tablespoonful of sifted flour, dissolved in a little water; heat all through, and remove from the fire to become cool. When cooled roU out some plain pie-crust quite thin, cut out in rounds as large as a saucer; wet the edge with cold water, and put a large spoonful of the minced meat on one-haJf of the rovmd; fold the other half over, and pinch the edges well together, then fry them in hot drippings or fat, a nice brown. They may also be cooked in a moderate oven. CHICKEN PUDDING. Cut up two young chickens into good- sized pieces; put them in a sauce- pan with just enough water to cover them well. When boiled quite tender, season with salt and pepper; let them simmer ten or fifteen minutes longer; then take the chicken from the broth and remove aU the large bones. Place the meat in a weU-buttered pudding-dish, season again, if necessary, adding a few bits of butter. Pour over this the following batter: Eight eggs beaten Ught and mixed with one quart of milk, three tablespoon- fuls of melted butter, a teaspoonful of salt, and two large teaspoonfuls of baking powder, added to enough sifted flour to make a batter like griddle-cakes. Bake one hour in a moderate, oven. Make a gravy of the broth that remained from the cooking of the chicken, adding a tablespoonful of flour, stirred into a third of a cup of melted butter; let it boil up, putting in more water, if necessary. Serve hot in a gravy boat, with the pudding. ^4 POULTRY AND GAME. CHICKEN AND MACCARONI. Boil a chicken until very tender, take out all the bones, and pick up the meat quite fine. Boil half a pound of maccaroni until tender, first breaking it up to pieces an inch long. Butter a deep pudding-dish, put on the bottom a layer of the cooked maccaroni, then a layer of the minced chicken, bits of butter, pepper and salt, then some of the chicken Uquor, over this put another layer of macca- roni, and so on, until the dish is fiUed. Pour a cup of cream over the whole, and bake half an hour. Serve on a platter. ROAST DUCK. (Tame.) Pick, draw, clean thoroughly, and wipe dry. Cut the neck close to the back, beat the breast-bone flat with a roUing-pin, tie the wings and legs securely, and stuff with the following: Three pints bread-crumbs, six ounces butter, or part butter and salt pork, two chopped onions and one teaspoonful each of sage, black pepper and salt. Do not stuff very full, and sew up the openings firmly to keep the flavor in and the fat out. If not fat enough, it should be larded with salt pork, or tie a slice upon the breast. Place in a baking-pan, with a httle water, and baste frequently with salt and water — some add onion, and some vinegar; turn often, so that the sides and back may aU be nicely browned. When nearly done, baste with butter and a httle flour. These directions will apply to tame geese as well as ducks. Young ducks should roast from twenty-flve to thirty minutes, and full- grown ones for an hour or more, with frequent basting. Some prefer them underdone and served very hot; but, as a rule, thorough cooking wUl prove more palatable. Make a gravy out of the neck and gizzards by putting them in a quart of cold water, that must be reduced to a pint by boiling. The giblets, when done, may be chopped fine and added to the juice. The preferred season- ings are one table-spoonful of Madeira or sherry, a blade of mace, one small onion, and a httle cayenne pepper; strain through a hair sieve; pour a httle over the ducks and serve the remainder in a boat. Served with jellies or any tart sauce. BRAISED DUCKS. Prepare a pair of fine young ducks, the same as for roasting, place them in a stew-pan together with two or three shoes of bacon, a carrot, an onion stuck with two cloves, and a httle thyme and parsley. Season with pepper, and cover the whole with a broth, adding to the broth a giU of white wine. Place the pan POULTRY AND GAME. 85 over a gentle fire and aUow the ducks to simmer vmtil done, basting them fre- quently. . When done remove them from the pan, and place them where they wiU keep hot. A tmuip should then be cut up and fried in some butter. When nicely browned, drain the pieces and cook them until tender in the hquor in which the ducks were braised. Now strain and thicken the gravy, and after dishing up the ducks, pour it over them, garnishing with the pieces of turnip. — Palmer House, Chicago. STEWED DUCK. Prepare them by cutting them up the same as chicken for fricassee. Lay two or three very thin shces of salt pork upon the bottom of a stew-pan; lay the pieces of duck upon the pork. Let them stew slowly for an hour, closely cov- ered. Then season with salt and pepper, half a teaspoonful of powdered sage, or some green sage minced fine; one chopped onion. Stew another half hour until the duck is tender. Stir up a large tablespoonf ul of brown flour in a Httle water and add it to the stew. Let it boil up, and serve aU together in one dish, accompanied with green peas. — Palmer House, Chicago. DUCK PIE. Cut all the meat from cold roast ducks; put the bones and stuffing into cold water; cover them and let boil; put the meat into a deep dish; pour on enough of the stock made from the bones to moisten; cover with pastry sht in the centre with a knife, and bake a light brown. WARMED UP DUCK. A nice dish for breakfast, and very rehshiag, can be made from the remains of a roast of duck. Cut the meat from the bones, pick out aU the Httle tidbits in the recesses, lay them in a frying-pan, and cover with water and the cold gravy left from the roast; add a piece of butter; let aU boU up once and if not quite thick enough, stir in a Uttle dissolved flour. Serve hot. ROAST WILD DUCK. Wild duck shoiid not be dressed too soon after being killed. If the weather is cold it wiU be better for being kept several days. Bake in a hot oven, letting it remain for five or ten minutes without basting to keep in the gravy, then baste frequently with butter and water. If over-done it loses flavor, 30 to 40 minutes in the right kind of an oven being sufficient. Serve on a very hot dish, and send to table as hot as possible with a cut lemon and the following sauce: 86 POVLTRY AND GAME. Put in a tiny sauce-pan a tablespoonful each of Worcestershire sauce and mushroom catsup, a little salt and cayenne pepper, and the juice of half a lemon. Mix well, make it hot, remove from the fire, and stir in a teaspoonfui of made mustard. Pour into a hot gravy boat. — California Style, Lick House. WILD DUCKS. Most wild ducks are apt to have the flavor of fish, and when in the hands of inexperienced cooks are sometimes unpalatable on this account. Before roasting them, parboil them with a small peeled carrot put within each duck. This absorbs the unpleasant taste. An onion will have the same effect, but unless you use onions in the stuffing, the carrot is preferable. Eoast the same as tame duck. Or put into the duck a whole onion peeled, plenty of salt and pepper and a glass of claret, bake in a hot oven 20 minutes. Serve hot with the gravy it yields in cooking and a dish of currant jelly. CANVAS-BACK DUCK. The epicurean taste declares that this special ktud of bird requires no spices or flavors to make it perfect, as the meat partakes of the flavor of the food that the bird feeds upon, being mostly wild celery; and the dehcious flavor is best preserved when roasted quickly with a hot fire. After dressing the duck in the usual way, by plucking, singing, drawing, wipe it with a wet towel, truss the head under the wing; place it in a dripping-pan, put it in the oven, basting often, and roast it half an hour. It is generally preferred a httle underdone. Place it when done on a hot dish, season well with salt and pepper, pour over it the gravy it has yielded in baking and serve it imrnediately while hot. — Delmonico. ROAST PIGEONS. Pigeons lose their flavor by being kept more than a day after they are killed. They may be prepared and roasted or broiled the same as chickens; they will require from twenty to thirty minutes cooking. Make a gravy of the giblets or not, season it with pepper and salt, and add a httle flour and butter. STEWED PIGEONS. Clean and stuff with onion dressing, thyme, etc., — do not sew up; take five or more sliees of corned pork, let it fry a while in a pot so that the fat comes out and it begins to brown a httle; then lay the pigeons all around in the fat, leaving the pork still in; add hot water enough to partially cover them; cover tightly and boil an hour or so until tender; then turn off some of the hquid, and keep POULTRY AND GAME. 5; turning them so they will brown nicely; then heat and add the hquor poured ofif ; add extra thyme, pepper, and keep turning until the pigeons and gravy are nicely browned. Thicken with a Uttle flour, and serve with the gravy poured over them; garnish with parsley. PIGEON PIE. Take half a dozen pigeons; stuff each one with a dressing the same as for turkey; loosen the joints vsdth a knife, but do not separate them. Put them in a stew-pan with water enough to cover them, let them cook until nearly tender, then season them with salt and pepper and butter. Thicken the gravy with flour, remove and cool. Butter a pudding -dish, line the sides with a rich crust. Have ready some hard-boiled eggs cut in sUces. Put in a layer of egg and birds and gravy until the dish is full. Cover with a crust and bake. BROILED PIGEONS OR SQUABS. Split them down the back and broil the same ais chicken; seasoning well with salt, pepper and plenty of butter. Broil shces of salt pork, very thin; place a slice over each bird and serve. SQUAB POT-PIE. Cut into dice three ounces of salt pork; divide six wild squabs into pieces, at the joints; remove the sldn. Cut up four potatoes into small squares, and pre- pare a dozen small dough balls. Put into a yellow, deep baMng-dish the pork, potatoes and squabs, and then the balls of dough; season vsdth salt, white pepper, a dash of mace or nutmeg; add hot water enough to cover the ingredients, cover with a " short " pie-crust and bake in a moderate oven three-quarters of an hour. — Palmer House, Chicago. WOODCOCK, ROASTED. Skin the head and neck of the bird, pluck the feathers, and truss it by bring- ing the beak of the bird imder the wing, and fastening the pinion to the thigh; twist the legs at the knuckles and press the feet upon the thigh. Put a piece of bread under each bird to catch the drippings, baste with butter, dredge with flour, and roast fifteen or twenty minutes with a sharp fire. When done, cut the bread in diamond shape, each piece large enough to stand one bird upon, place them aslant an. your dish, and serve with gravy enough to moisten the bread; serve some in die dish and some in the tureen; garnish wdth shces of lemon. Eoast from twenty to twenty-five minutes. 88 POULTRY AND GAME, SNIPE. Snipe are similar to woodcock, and may be served in the same manner; they will require less time to roast. REED BIRDS. Pick and draw them very carefully, salt and dredge with flour, and roast with a quick fire ten or fifteen minutes. Serve on toast with butter and pepper. You can put in each one an oyster dipped in butter and then in bread-crumbs before roasting. They are also very nice broiled. ROAST QUAIL. Rinse well and steam over boiling water until tender, then dredge with flour, and smother in butter; season with salt and pepper and roast inside the stove; thicken the gravy; serve with green grape jeUy, and garnish with parsley. TO ROAST PARTRIDGES, PHEASANTS, QUAILS OR GROUSE. Carefully cut out all the shot, wash thoroughly but quickly, using soda in the water; rinse again, and dry with a clean cloth. Stuff them and sew them up. Skewer the legs and wings to the body, larder the breast with very thin slices of fat salt pork, place them in the oven, and baste with butter and water before taking up, having seasoned them with salt and pepper; or you can leave out the pork and use only butter, or cook them without stuffing. Make a gravy of the drippings thickened with browned flour. Boil up and serve in a boat. These are aU very fine broiled, first splitting down the back, placing on the gridiron the inside down, cover with a baking tin, and broil slowly at first. Serve with cream gravy. GAME PIE. Clean well, inside and out, a dozen small birds, quail, snipe, woodcock, etc., and split them in half; put them in a sauce-pan with about two quarts of water; when it boils, skim off aU scum that rises; then add salt and pepper, a bunch of minced parsley, one onion chopped fine, and three whole cloves. Cut up half a pound of salt pork into dice, and let aU bofl until tender, using care that there be enough water to cover the birds. Thicken this with two tablespoonfuls of browned flour and let it boil up. Stir in a piece of butter as large as an egg; remove from the nre and let it cool. Have ready a pint of potatoes cut as small as dice, and a rich crust made. Line the sides of a buttered pudding-dish with the crust; lay in the birds, then some of the potatoes, then birds and so on, until the dish ie fiiJJ. Poiir oyer the^ravy. put nnthe top crust, with a slit cut in the PO UL TR Y AND GAME. 89 centre, and bake. The top can be ornamented with pastry leaves in a wreath about the edge, with any fancy design placed in the centre across the sUt. — Rockaway Beach. SNOW BIRDS. One dozen thoroughly cleaned birds; stuff each with an oyster, put them into a yeUow dish, and add two ounces of boiled salt pork and three raw potatoes cut into sUces; add a pint of oyster liquor, an oimce of butter; salt and pepper; cover the dish with a crust and bake in a moderate oven. SQUIRREL. They are cooked similar to rabbits, are excellent when broiled or made into a stew, and, in fact, are very good in aU the different styles of cooking similar to rabbit. There are many species common to this country; among them the black, red, gray and fox. Gophers and chipmunks may also be classed as another but smaller variety ROAST HARE OR RABBIT. A very close relationship exists between the hare and the rabbit, the chief difference being in the smaller size and shorter legs and ears of the latter. The manner of dressing and preparing each for the table is, therefore, pretty nearly the same. To prepare them for roasting, first skin, wash well in cold water and rinse thoroughly in lukewarm water. If a Uttle musty from being emptied before they were hung up, and afterward neglected, rub the insides with vinegar and afterward remove all taint of the acid by a thorough washing in lukewarm water. After being well wiped with a soft cloth put in a dressing as usual, sew the animal up, truss it, and roast for a half or three-quarters of an hour, until well-browned, basting it constantly with butter and dredging with flour, just before taking up. To make a gravy, after the rabbits are roasted, pour nearly aU the fat out of the pan, but do not pour the bottom or brown part of the drippings; put the pao over the fire, stir into it a heaping tablespoonful of flour, and stir imtil the flour browns. Then stir in a pint of boiling water. Season the gravy with salt and pepper; let it boil for a moment. Send hot to the table in a tureen with the hot rabbits. Serve with currant jelly. FRICASSEE RABBIT. Clean two young rabbits, cut into joints, and soak in salt and water half all hour. Put into a sauce-pan with a pint of cold water, a bunch of sweet herbs, 90 POULTRY AND GAME. an onion finely minced, a pinch of mace, half a nutmeg, a pinch of pepper and half a pound of salt pork cut in small thin sUces. Cover and stew until tender. Take out the rabbits and set in a dish where they wUl keep warm. Add to the gravy a cup of cream (or nulk), two weU-beaten eggs, stirred in a httle at a time, a tablespoonf ul of butter, and a thickening made of a tablespoonf ul of flour and a httle mUk. Boil up once; remove the sauce-pan from the fire, squeeze in the juice of a lemon, stirring all the while, and pour over the rabbits. Do not cook the head or neck. FRIED RABBIT. After the rabbit has been thoroughly cleaned and washed, put it into boiling water, and let it boil ten minutes; drain it, and when cold, cut it into joints, dip into beaten egg, and then in fine bread-crumbs; season with salt and pepper. When aU are ready, fry them in butter and sweet lard, mixed over a moderate fire imtll brown on both sides. Take them out, thicken the gravy with a spoon- ful of flour, turn in a cup of mUk or cream; let aU boil up, and turn over the rabbits. Serve hot with onion sauce. (See Sauces.) Garnish with shced lemon. RABBIT PIE. This pie can be made the same as "Game Pie," excepting you scatter through it four hard-boiled eggs cut in shoes. Cover with puff paste, cut a slit in the middle, and bake one hour, laying paper over the top should it brown too fast. BROILED RABBITS. After skinning and cleaning the rabbits, wipe them dry, spht them down the back lengthwise, pound them flat, then wrap them in letter paper well buttered, place them on a buttered gridiron, and broil over a clear, brisk fire, turning them often. Wheu sufficiently cooked, remove the papers, lay them on a very hot platter, season with salt, pepper, and plenty of butter, turning them over and over to soak up the butter. Cover and keep hot in a warming oven untU served. SALMI OF GAME. This is a nice mode of serving the remains of roasted game, but when a superlative salmi is desired, the birds must be scarcely more than half roasted for it. In either case, carve them very neatly, and strip every particle of skin and fat from the legs, wings and breasts; bruise the bodies well, and put them with the skin and other trimmings into a very clean stew-pan. If for a simple and inexpensive dinner, merely add to them two sliced onions, a bay-leaf, a small PO UL TR Y AND GAME. 9 1 blade of mace and a few peppercorns; then pour in a pint or more of good veal gravy, or strong broth, and boil it briskly until reduced nearly half; strain the gravy, pressing the bones well to obtain aU the flavor; skim off the fat, add a little cayenne and lemon juice, heat the game very gradually in it, but do not on any accovmt allow it to boil; place pieces of fried bread round a dish, arrange the birds in good form in the centre, give the sauce a boil, and pour it on them, ROAST HAUNCH OF VENISON. To prepare a haunch of venison for roasting, wash it sUghtly in tepid water, and dry it thoroughly by rubbing it with a clean, soft cloth. Lay over the fat side a large sheet of thickly buttered paper, and next a paste of flour and water about three-quarters of an inch thick; cover this again with two or three sheets of stout paper, secure the whole well with twine, and put down to roast, with a little water, in the dripping-pan. Let the fire be clear and strong; baste the paper immediately with butter or clarified drippings, and roast the joint from three to four hours, according to its weight and quality. Doe venison will require half an hour less time than buck venison. About twenty minutes before the joint is done remove the paste and paper, baste the meat in every part with butter, and dredge it very lightly with flour; let it take a pale brown color, and serve hot with unflavored gravy made with a thickening, in a tureen and good currant jelly. Venison is much better when the deer has been killed in the autumn, when wild berries are plentiful, and it has had abundant opportunities to fatten upon this and other fresh food. — Windsor Hotel, Montreal. BROILED VENISON STEAK. Venison steaks should be broiled over a clear fire, turning often. It requires more cooking than beef. When sufficiently done, season with salt and pepper, pom- over two tablespoonfuls of currant jelly, melted with a piece of butter. Serve hot on hot plates. Delicious steaks, corresponding to the shape of mutton chops, are cut from ttie loin. BAKED SADDLE OF VENISON. Wash the saddle carefully; see that no hairs are left dried on to the outside. Use a saddle of venison of about ten poimds. Out some salt pork in strips about two inches long, and an eighth of an inch thick, with which lard the saddle with two rows on each side. In a large dripping-pan cut two carrots, one onion, and some salt pork in thin slices; add two bay leaves, two cloves, four kernels 92 POULTRY AND GAME. of allspice, half a lemon, sliced, and season with salt and pepper; place the saddle of venison in the pan, with a quart of good stock, boiling hot, and a small piece ©f butter, and let it boU about fifteen minutes on top of the stove; then put it in a hot oven and bake, basting weU every five minutes, until it is medimn rare, so that the blood runs when cut; serve with jeUy or a wine sauce. If the venison is desired well done, cook much longer, and use a cream sauce with it, or stir cream into the venison gravy. (For cream sauce see Sauces.) Venison should never be roasted unless very fat. The shoulder is a roasting piece, and may be done without the paper or paste. In ordering the saddle request the butcher to cut the ribs off pretty close, as the only part that is of much account is the tenderloin and thick meat that hes along the backbone up to the neck. The ribs which extend from this have very httle meat on them, but are always sold with the saddle. When neatly cut off they leave the saddle in » >>Atter shape, and the ribs can be put into your stock- pot to boil for soup. — Windsor Hotel, Montreal. VENISON PIE OR PASTRY. The neck, breast and shoulder are the parts used for a venison pie or pastry. Cut the meat into pieces (fat and lean together) and put the bones and trim- mings into the stew-pan with pepper and salt, and water or veal broth enough to cover it. Simmer it tUl you have drawn out a good gravy. Then strain it. In the meantime make a good rich paste, and roll it rather thick. Cover the bottom and sides of a deep dish with one sheet of it, and put in your meat, having seasoned it with pepper, salt, nutmeg and mace. Pour in the gravy which you have prepared from the trimmings, and a glass of port wine. Lay on the top some bits of butter rolled in flour. Cover the pie with a thick hd of paste and ornament it handsomely with leaves and flowers formed with a tin cutter. Bake two or more hours according to the size. Just before it is done, pull it forward in the oven, and brush it over with beaten egg; push it back and let it shghtly brown. — Windsor Hotel, Montreal. VENISON HASHED. Cut the meat in nice small shces, and put the trimmings and bones into a sauce-pan with barely water enough to cover them. Let them stew for an hour. Then strain the hqmd into a stew-pan; add to it some bits of butter, rolled in flour, and whatever gravy was left of the venison the day before. Stir in some currant jeUy, and give it a boil up. Then put in the meat, and keep it over the PO UL TR Y AND GAME. 93 fixe just long enough to warm it through; but do not allow it to boU, as it has been once cooked already. FRIED VENISON STEAK. Cut a breast of venison into steaks; make a quarter of a poimd of butter hot in a pan; rub the steaks over with a mixture of a httle salt and pepper; dip them in wheat flour, or rolled crackers, and fry a rich brown; when both sides are done, take them up on a dish, and put a tin cover over; dredge a heaping tea- spoonful of flour into the butter in the pan, stir it with a spoon until it is brown, without burning; put to it a small teacupful of boiling water, with a tablespoon- ful of currant jelly dissolved into it; stir it for a few minutes, then strain it over the meat, and serve. A glass of wine, with atablespoonful of white sugar dis- solved in it, may be used for the gravy, instead of the jeUy and water. Venison may be boiled, and served with boiled vegetables, pickled beets, etc., and sauce. In the selection of meat it is most essential that we understand how to choose it; in beef it shotild be a smooth, fine grain, of a clear bright red color, the fat white, and will feel tender when pinched with the fingers. WiU also have abundant kidney fat or suet. The most choice pieces for roast are the sirloin, fore and middle ribs. Veal, to be good, should have the fiesh firm and dry, fine grained and of a dehcate pinldsh color, and plenty of kidney fat; the joints stiff. Mutton is good when the flesh is a bright red, firm and juicy and a close grain, the fat firm and white. Pork: if young, the lean will break on being pinched smooth when nipped with the fingers, also the skin will break and dent; if the rind is rough and hard it is old. In roasting meat, allow from fifteen to twenty minutes to the pound, which will vary according to the thickness of the roast. A great deal of the success in roasting depends on the heat and goodness of the fire; if put into a cool oven it loses its juices, and the result is a tough, tasteless roast; whereas, if the oven is of the proper heat, it immediately sears up the pores of the meat and the juices are retained. The oven should be the hottest when the meat is put into it, in order to quickly crisp the surface and close the pores of the meat, thereby confining its ^mtural juices. If the oven is too hot to hold the hand in for only a moment, then the oven is right to receive the meat. The roast should first be washed in pure water, then wiped dry with a clean dry cloth, placed in a baking-pan, without any seasoning; some pieces of suet or cold drippings laid under it, but no water should be put into the pan, for this would have a tendency to soften the outside of the meat. The water can never get so hot as the hot fat upon the sinface of the meat, and the generating of the steam prevents its crispness, so desirable in a roast. MEATS. 95 It should be frequently basted with its own drippings which flow from the meat when partly cooked and well seasoned. Lamb, veal and pork shovild be cooked rather slower than beef, with a more moderate fire, covering the fat with a piece of paper, and thoroughly cooked till the flesh parto fvom the bone; and nicely browned, without being burned. An onion sliced aud put on top of a roast while cooking, especially roast of pork, gives a nice tf^vor. Eemove the onion before serving. Larding meats is drawing ribbons of fat pork through the upper surface of the meat, leaving both ends protruding. This is accomplished by the use of a larding -needle, which may be procured at house-furnishing stores. Boihng or stewing meat, if fresh, should be put into boiling water, closely covered, and boiled slowly, allowing twenty minutes to each pound, and when partly cooked, or when it begins to get tender, salted,adding spices and vegetables. Salt meats should be covered with cold water, and require thirty minutes very slow boiling, from the time the water boils, for each pound; if it is very salt, pour off the first water, and put it in another of boiling water, or it may be soaked one night in cold water. After meat commences to boil, the pot shoijld never stop simmering and always be replenished from the boiling tea-kettle. Frying may be done in two ways: one method, which is most generally used, is by putting one otmce or more (as the case requires) of beef drippings, lard or butter, into a frying-pan, and when at the boiling point, laying in the meat, cooking both sides a nice brown. The other method is to completely immerse the article to be cooked in sufficient hot lard to cover it, similar to frying doughnuts. BroUed meats should be placed over clear, red coals, free from smoke, giving out a good heat, but not too brisk or the meat will be hardened and scorched; but if the fire is dead, the gravy will escape, and drop upon the coals, creating a blaze, which will blacken and smoke the meat. Steaks and chops should be turned often, in order that every part should be evenly done — never sticking a fork into the lean part, as that lets the juices escape; it should be put into the outer skin or fat. When the meat is sufficiently broiled, it should be laid on a hot dish and seasoned. The best pieces for steak are the porter-house, sirloin, and rump. THAWING FROZEN MEAT, Etc. If meat, poultry, fish, vegetables, or any other article of food, when found frozen, is thawed by putting it into warm water or placing it before the fire, it win most certainly spoil by that process, and be rendered unfit to eat. The only 9^ MEATS. way to thaw these things is by immersing them in cold water. This should be done as soon as they are brought in from market, that they may have time to be well thawed before they are co-^ked. If meat that has been frozen is to be boiled, put it on in cold water. If to be roasted, begin by setting it at a distance from the fire; for if it should not chance to be thoroughly thawed aU through to the centre, placing it at fitrst too near the fire will cause it to spoil. If it is expedient to thaw the meat or poultry the night before cooking, lay it in cold water early in the evening, and change the water at bed-time. If found crusted with ice in the morning, remove the ice, and put the meat in fresh cold water, letting it he in it till wanted for cooking. Potatoes are injured by being frozen. Other vegetables are not the worse for it, provided they are always thawed in cold water, TO KEEP MEAT FROM FLIES. Put in sacks, with enough straw around it so the flies cannot reach through. Three-fourths of a yard of yard-wide musUn is the right size for the sack. Put a little straw in the bottom, then put in the ham and lay straw in all around it; tie it tightly, and hang it in a cool, dry place. Be sure the straw is aU around the meat, so the flies cannot reach through to deposit the eggs. (The sacking must be done early in the season before the fly appears.) Mushn lets the air in and is much better than paper. Thin muslin is as good as thick, and will last for years if washed when laid away when emptied. — National Stockman. ROAST BEEF. One very essential point in roasting beef is to have the oven well heated when the beef is first put in; this causes the pores to close up quickly, and pre- vents the escape of the juices. Take a rib piece or loin roast of seven or eight pounds. Wipe it thoroughly all over with a clean wet towel. Lay it in a dripping-pan, and baste it well with butter or suet fat. Set it in the oven. Baste it frequently with its own drip- pings, which win make it brown and tender. When partly done, season with salt and pepper, as it hardens any meat to salt it when raw, and draws out its juices, then dredge with sifted flour to give it a frothy appearance. It will take a roast of this size about two hoiu's time to be properly done, leaving the inside a little rare or red — half an hour less would make the inside quite rare. Remove the beef to a heated dish, set where it will keep hot; then skim the drippings from all fat, add a tablespoonful of sifted flour, a Uttle pepper and a teacupful of boj'ing water. Boil up once and serve hot in a gravy boat. MEATS. 97 Some prefer the clear gravy without the thickening. Serve with mustard ot grated horse-radish and vinegar. YORKSHIRE PUDDING. This is a very nice accompaniment to a roast of beef; the ingredients are, one pint of milk, four eggs, white and yolks beaten separately, one teaspoonful of salt, and two teaspoonfuls of baMng powder sifted through two cups of flour. It should be mixed very smooth, about the consistency of cream. Eegu- late your time when you put in your roast, so that it will be done half an hour or forty miuutes before dishing up. Take it from the oven, set it where it will keep hot. In the meantime have this pudding prepared. Take two common biscuit tios, dip some of the drippings from the dripping-pan into these tins, poiir half of the pudding into each, set them into the hot oven, and keep them in until the dinner is dished up; take these puddings out at the last moment and send to the table hot. This I consider much better than the old way of baking the pudding under the meat BEEFSTEAK. No. i. The first consideration in broiling is to have a clear, glowing bed of coals. The steak should be about three-quarters of an inch in thickness, and should be pounded only in extreme cases, i.e., when it is cut too thick and is " stringy. ' ' Lay it on a buttered gridiron, turning it often, as it begins to drip, attempting nothing else while cooking it. Have everything else ready for the table; the potatoes and vegetables dished and in the warming closet. Do not season it until it is done, which will be in about ten to twelve minutes. Eemove it to a warm platter, pepper and salt it on both sides and spread a hberal lump of butter over it. Serve at once whQe hot. No definite rule can be given as to the time, of cooking steak, individual tastes differ so widely in regard to it, some only liking it when well done, others so rare that the blood runs out of it. The best pieces for broiling are the porter-house and sirloin. BEEFSTEAK. No. 2. Take a smooth, thick-bottomed frying-pan, scald it out with hot water, and wipe it dry; set it on the stove or range, and when very hot, rub it over the bottom with a rag dipped in butter; then place your steak or chops in it, turn often until cooked through, take up on a warm platter, and season both sides with salt, pepper and butter. Serve hot. Many prefer this manner of cooking steak rather than broUing or frying in a quantity of grease. 98 MEATS. BEEFSTEAK AND ONIONS. Prepare the steak in the usual way. Have ready in a frying pan a dozen onions cut in sUces and fried brown in a little beef drippings or butter. Dish your steak, and lay the onions thickly over the top. Cover and let stand five minutes, then send to the table hot. * BEEFSTEAK AND OYSTERS. BroU the steak the usual way. Put one quart of oysters with very httle of the liquor into a stew-pan upon the fire; when it comes to a boil, take off the scum that may rise, stir in three ounces of butter mixed with a tablespoonf ul of sifted fiour, let it boU one miuute until it thickens, pour it over the steak. Serve hot. — Palace Ifotel, San Francisco TO FRY BEEFSTEAKS. Beefsteak for frying should be cut much thinner than for broihng. Take from the ribs or sirloin and remove the bone. Put some butter or nice beef dripping into a frying-pan, and set it over the fire, and when it has boiled and become hot, lay in the steaks; when cooked quite enough, season with salt and pepper, turn and brown on both sides. Steaks when fried should be thoroughly done. Have ready a hot dish, and when they are done, take out the steaks and lay them on it, with another dish cover the top to keep them hot. The gravy in the pan can be turned over the steaks, first adding a few drops of boOing water, or a gravy to be served in a separate dish made by putting a large tablespoonful of flour into the hot gravy left in the pan, after taking up the steaks. Stir it smooth, then pour in a pint of cream or sweet rich milk, salt and pepper, let it boil up once until it thickens, pour hot into a gravy dish, and send to the table with the steaks. POT ROAST. (Old Style.) This is an old-fashioned dish, often cooked in our grandmothers' time. Take a piece of fresh beef weighing about five or six pounds. It must not be too fat. Wash it and put it into a pot with barely sufiicient water to cover it. Set it over a slow fire, and after it has stewed an hour salt and pepper it Then stew it slowly until tender, adding a httle onion if hked. Do not replenish the water at the last, but let aU nearly boil away. When tender all through take the meat from the pot, and pour the gravy in a bowl. Put a large lump of butter jn the bottom of the pot, then dredge the piece of meat with flour, and return it tf»«. MEA TS. 99 to the pot to brown, turning it often to prevent its burning. Take the gravy that you have poured from the meat into the bowl, and skim off all the fat; pour this gravy ia with the meat and stir in a large spoonful of flour; wet with a httle water; let it boil up ten or fifteen minutes and pour into a gravy dish. Serve both hot, the meat on a platter. Some are very fond of this way of cooking a piece of beef which has been previously placed in spiced pickle for two or three days. SPICED BEEF. (Excellent.) For a round of beef weighing twenty or twenty-four pounds, take one quarter of a pound of saltpetre, one quarter of a pound of coarse brown sugar, two pounds of salt, one ounce of cloves, one ounce of allspice, and half an ounce of mace; pulverize these materials, mix them well together, and with them rub the beef thoroughly on every part; let the beef he for eight or ten days in the pickle thus made, turning and rubbing it every day; then tie it around with a broad tape, to keep it in shape; make a coarse paste ^f flour and water, lay a Uttle suet finely chopped over and under the beef, inclose the beef entirely in the paste, and bake it six hours. When you take the beef from the oven, remove the paste, but do not remove the tape tmtfl you are ready to send it to the table. If you wish to eat the beef cold, keep it well covered that it may retain its moisture. BEEF A LA MODE. Mix together three teaspoonfuls of salt, one of pepper, one of ginger, one of mace, one of cinnamon, and two of cloves. Eub this mixtui-e into ten pounds of the upper part of a round of beef. Let this beef stand in this state over night. In the morning, make a dressing or stuffing of a pint of fine bread-cnunbs, half a pound of fat salt pork cut in dice, a teaspoonful of ground thyme or summer savory, two teaspoonfuls sage, half a teaspoonful of pepper, one of nutmeg, a ;'Uttle cloves, an onion minced fine, moisten with a httle milk or water. Stuff this mixture into the place from whence you took out the bone. With a long skewer fasten the two ends of the beef together, so that its form wiU be circular, and bind it around with tape, to prevent the skewers giving away. Make incisions in the beef with a sharp knife; fill these incisions very closely with the stuffing, and dredge the whole with flour. Put it into a dripping-pan and pour over it a pint of hot water; turn a large pan over it to keep in the steam, and roast slowly from three to four hours, allowing a quarter of an hour to each pound of meat. If the meat should be lOO MEATS. tough, it may be stewed first in a pot with water enough to cover it, until tender, and then put into a dripping-pan and browned in the oven. If the meat is to be eaten hot, skim off the fat from the gravy, into which, after it is taken off the fire, stir in the beaten yolks of two eggs. If onions are disUked you may omit them and substitute minced oysters. TENDERLOIN OF BEEF. To serve tenderloin as directed below, the whole piece must be extracted before the hind quarter of the animal is cut out. This must be particularly noted, because not commonly practised, the tenderloin being usually left attached to the roasting pieces, in order to furnish a tidbit for a few. To dress it whole, proceed as foUows: Washing the piece well, put it in an oven; add about a pint of water, and chop up a good handful of each of the following vegetables as an ingredient of the dish, viz., Irish potatoes, carrots, turnips, and a large bunch of celery. They must be washed, peeled, and chopped up raw, then added to the meat; blended with the juice, they form and flavor the gravy. Let the whole slowly simmer, and when nearly done, add a teaspoonful of pounded allspice. To give a richness to the gravy, put in a tablespoonful of butter. If the gravy should look too greasy, skim off some of the melted suet. Boil also a lean piece of beef, which, when perfectly done, chop fine, flavoring with a very smaU quantity of onion, besides pepper and salt to the taste. Make into small balls, wet them on the outside with eggs, roll in grated cracker or fine bread- crumbs. Fry these force-meat balls a hght brown. When serving the dish, put these aroimd the tenderloin, and pour over the whole the rich gravy. This dish is a very handsome one, and, altogether, fit for an epicurean palate. A sumptu- ous dish. STEWED STEAK WITH OYSTERS. Two pounds of rump steak, one pint of oysters, one tablespoonful of lemon juice, three of butter, one of flour, salt, pepper, one cupful of water. Wash the oysters in the water, and drain into a stew-pan. Put this liquor on to heat. As soon as it comes to a boil, skim and set back. Put the butter in a frying-pan, and when hot, put in a steak. Cook ten minutes. Take up the steak, and stir the flour into the butter remaining in the pan. Stir im^til a dark brown. Add the oyster liquor, and boil one minute. Season with salt and pepper. Put back the steak, cover the pan, and simmer half an hour or until the steak seems tender, then add the oysters and lemon juice. Boil one minute. Serve on a hot dish with points of toast for a garnish. MEATS. lOl SMOTHERED BEEFSTEAK. Take thin slices of steak from the upper part of the round or one large thin steak. Lay the meat out smoothly and wipe it dry. Prepare a dressing, using a cupful of fine bread-crumbs, half a teaspoonful of salt, some pepper, a table spoonful of butter, half a teaspoonful of sage, the same of powdered summer savory, and enough milk to moisten it all into a stiff mixture. Spread it over the meat, roU it up carefully, and tie with a string, securing the ends well. Now fry a few thin sUces of salt pork ia the bottom of a kettle or sauce-pan, and into the fat that has fried out of this pork, place this roll or rolls of beef, and brown it on all sides, turning it until a rich color all over, then add half a pint of water, and stew until tender. If the flavor of onion is liked, a shce may be chopped fine and added to the dressing. When cooked sufficiently, take out the meat, thicken the gravy, and turn over it. To be carved cutting crosswise, in slices, through beef and stuffing. BEEFSTEAK ROLLS. This mode is similar to the above recipe, but many might prefer it: Prepare a good dressing, such as you like for turkey or duck; take a round steak, pound it, but not very hard, spread the dressing over it, sprinkle in a httle salt, pepper, and a few bits of butter, lap over the ends, roll the steak up tightly and tie closely; spread two great spoonfuls of butter over the steak after rolling it up, then wash with a well-beaten egg, put water in the bake-pan, lay in the steak so as not to touch the water, and bake as you would a duck, basting often, A half hour in a brisk oven will bake. Make a brown gravy, and send to the table hot. TO COLLAR A FLANK OF BEEF. Procure a well-corned flank of beef, — say six poimds. Wash it, and remove the inner and outer skin with the gristle. Prepare a seasoning of one teaspoon- ful each of sage, parsley, thyme, pepper and cloves. Lay your meat upon a board and spread this mixture over the inside. Eoll the beef up tight, fasten it with small skewers, put a cloth over it, bandage the cloth with tape, put the beef into the stew-pot, cover it with water to the depth of an inch, boil gently six hours; take it out of the water, place it on a board without undoing it; lay a board on top of the beef, put a fifty pound weight upon this board, and let it remain twenty-four hours. Take off the bandage, garnish with green pickles and curled parsley, and serve. 102 MEATS. DRIED BEEF. Buy the best of beef, or that part which will be the most lean and tender. The tender part of the round is a very good piece. For every twenty pounds of beef use one pint of salt, one teaspoonf ul of saltpetre, and a quarter of a pound of brown sugar. Mix them well together, and rub the beef weU with one-third of the mixture for three successive days. Let it lie ia the liquor it makes for six days, then hang up to dry. A large crock or jar is a good vessel to prepare the meat in before drying it. BEEF CORNED OR SALTED. (Red.) Out up a quarter of beef. For each hundred weight take half a peck of coarse salt, a quarter of a pound of saltpetre, the same weight of saleratus, and a quart of molasses, or two pounds of coarse brown sugar. Mace, cloves and allspice, may be added for spiced beef. Strew some of the salt in the bottom of a pickle-tub or barrel; then put in a layer of meat, strew this with salt, then add another layer of meat, and salt and meat alternately, untU all is used. Let it remain one night. Dissolve the saleratus and saltpetre in a Uttle warm water, and put it to the molasses or sugar; then put it over the meat, add water enough to cover the meat, lay a board on it to keep it under the brine. The meat is fit for use after ten days. This receipt is for winter beef. Eather more salt may be used in warm weather. Towards spring take the brine from the meat, make it boiling hot, skim it clear, and when it is cooled, return it to the meat. Beef tongues and smoking pieces are fine pickled in this brine. Beef Uver put in this brine for ten days, and then wiped dry and smoked, is very fine. Cut it in shces, and fry or broil it. The brisket of beef, after being corned, may be smoked, and is very good for boiling. Lean pieces of beef, cut properly from the hind quarter, are the proper pieces for being smoked. There may be some fine pieces cut from the fore-quarter. After the beef has been in brine ten days or more, wipe it dry, and hang it in a chimney where wood is burned, or make a smothered fire of sawdust or chips, and keep it smoking for ten days; then rub fine black pepper over every part to keep the flies from it, and hang it in a dry, dark, cool place. After a week it is fit for use. A strong, coarse brown paper, folded around the beef, and fastened with paste, keeps it nicely. Tongues are smoked in the same manner. Hang them by a string put MEATS. 103 through the root end. Spiced brine for smoked beef or tongues will be gener- ally hked. ROAST BEEF PIE WITH POTATO CRUST. When you have a cold roast of beef, cut off as much as -will half fill a baking- -iish smted to the size of your family; put this sUced beef into a stew-pan with any gravy that you may have also saved, a lump of butter, a bit of sUced onion, and a seasoning of pepper and salt, with enough water to make plenty of gra^y; thicken it, too, by dredging in a tablespoonful of flour; cover it up on the fire, where it may stew gently, but not be in danger of burning. Meanwhile there must be boiled a sufficient quantity of potatoes to fill up your baking-dish, after the stewed meat has been transferred to it. The potatoes must be boiled done, mashed smooth, and beaten up with milk and butter, as if they were to be served alone, and placed in a thick layer on top of the meat. Brush it over with egg, place the dish in an oven, and let it remain there long enough to be brown. There should be a goodly quantity of gravy left with the beef, that the dish be not dry and tasteless. Serve with it tomato sauce, Worcestershire sauce or any other kind that you prefer. A good, plain dish. ROAST BEEF PIE. Cut up roast beef, or beef steak left from a previous meal, into thin shces, lay some of the slices into a deep dish which you have Uned on the sides with rich biscuit dough, rolled very thin, fsay a quarter of an inch thick); now sprinkle over this layer a little pepper and salt; put in a small bit of butter, a few shces of cold potatoes, a Uttle of the cold gravy, if you have any left from the roast. Make another layer of beef, another layer of seasoning, and so on, until the dish is filled; cover the whole with paste, leaving a sht in the centre, and bake half an hour. BEEF STEAK PIE. Cut up rump or flank steak into strips two inches long and about an inch wide. Stew them with the bone in just enough water to cover them until partly cooked; have half a dozen of cold boiled potatoes sUced. Line a baking-dish with pie paste, put in a layer of the meat with salt, pepper, and a httle of thinly sliced onion, then one of the sliced potatoes, with bits of butter dotted over them. Then the steak, alternated with layers of potato, until the dish is full. Add the gravy or broth, having first thickened it with brown flour. Cover with a top crust, making a sKt in tbe middle; brush a Uttle beaten egg over it, and bake until quite brown. I04 MEATS. FRIZZLED BEEF. Shave ofiE very thin slices of smoked or dried beef, put them in a frying-pan, cover with cold water, set it on the back of the range or stove, and let it come to a very slow heat, allowing it time to swell out to its natural size, but not to boil. Stir it up, then drain off the water. Melt one ounce of sweet butter m the frying-pan, and add the wafers of beef. When they begin to frizzle or turn up, break over them three eggs; stir until the eggs are cooked; add a httle white pepper, and serve on sUces of buttered toast. FLANK STEAK. This is cut from the boneless part of the flank and is secreted between an out- side and inside layer of creamy fat. There are two ways for broOing it. One is to shce it diagonally across the grain; the other is to broU it whole. In either case brush butter over it and proceed as in broiUng other steaks. It is considered by butchers the finest steak, which they frequently reserve for themselves. TO BOIL CORNED BEEF. The aitch-bone and the brisket are considered the best pieces for boiUng. If you buy them in the market already corned, they wiU be fit to put over the fire without a previous soaking in water. If you corn them in the brine in which you keep your beef through the winter, they must be soaked in cold water over night. Put the beef into a pot, cover with sufficient cold water, place over a brisk fire, let it come to a boil in half an hour; just before boiling remove aU the scum from the pot, place the pot on the back of the fire, let it boil very slowly until quite tender. A piece weighing eight pounds requires two and a half hours' boiling. If you do not wist, to eat it hqt, let it remain in the pot after you take it from the fire, until nearly cold, then lay it in a colander to drain, lay a cloth over it to retain its fresh appearance; serve with horse-radish and pickles. If vegetables are to accompany this, making it the old-fashioned "boiled dinner," about three-quarters of an hour before dishing up skim the Uquor free from fat and turn part of it out into another kettle, into which put a cabbage carefully prepared, cutting it into four quarters; also half a dozen peeled medium -sized white turnips, cut into halves; scrape four carrots and four parsnips each cut into four pieces. Into the kettle with the meat, about half an hour before serving, pour on more water from the boiling tea-kettle, and into this put peeled medium-sized potatoes. This dinner should also be accompanied MEATS. 105 by boiled beets, sliced hot, cooked separate from the rest, with vinegar over them. Cooking the cabbage separately from the meat prevents the meat from having the flavor of cabbage when cold. The carrots, parsnips and turnips wiU boil in about an hour. A piece of salt pork was usually boiled with a "New England boiled dinner." SPICED BEEF RELISH. Take two pounds of raw, tender beefsteak, chop it very fine, put into it salt, pepper and a Uttle sage, two tablespoonfuls of melted butter; add two rolled crackers made very fine, also two weU-beaten eggs. Make it up into the shape of a roU and bake it; baste with butter and water before baking. Cut in shces when cold. FRIED BEEF LIVER. Cut it in rather thin shces, say a quarter of an inch thick, pour over it boiling water, which closes the pores of the meat, makes it impervious to the fat, and at the same time seals up the rich juice of the meat. It may be roUed in flour or bread-crumbs, seasoned with salt and pepper, dipped in egg and fried in hot fat mixed with one-third butter. PRESSED BEEF. First have your beef nicely pickled: let it stay in pickle a week; then take the thin flanky pieces, such as wUl not make a handsome dish of themselves; put on a large potful, and let them boil until perfectly done; then pull to pieces, and season just as you do souse, with pepper, salt and allspice; only put it in a coarse cloth and press down upon it some very heavy weight. The advantage of this recipe is that it makes a most acceptable, presentable dish out of a part of the beef that otherwise might be wasted. FRENCH STEW. Grease the bottom of an iron pot, and place in it three or four pounds of beef; be very careful that it does not burn, and turn it until it is nicely browned. Set a muffin ring under the beef to prevent its sticking. Add a few shced carrots, one or two shced onions, and a cupful of hot water; keep covered, and stew slowly until the vegetables are done. Add pepper and salt. If you wish more gravy, add hot water, and thicken with flour. Serve on a dish with the vegetables. TO POT BEEF. The roimd is the best piece for potting, and you may use both the upper and onder part. Take ten pounds of beef, remove all the fat, cut the lean into io6 MEATS. square pieces, two inches thick. Mix together three teaspoonfuls of salt, one of pepper, one of cloves, one of mace, one of cinnamon, one of allspice, one of thyme, and one of sweet basU. Put a layer of the pieces of beef iato an earthen pot, spri nkl e some of this spice mixture over this layer, add a piece of fat salt pork, cut as thin, as possible, spriokle a little of the spice mixture over the pork, make another layer of the beef with spices and pork, and so on, trntU the pot is filled. Pour over the whole three tablespoonfuls of Tarragon vinegar, or, if you prefer it, half a pint of Madeira wine; cover the pot with a paste made of flour and water, so that no steam can escape. Put the pot into an oven, moderately heated, and let it stand there eight hours; then set it away to use when wanted. Beef cooked in this manner will keep good a fortnight in moderate weather. It is an excellent rehsh for breakfast, and may be eaten either warm or cold. When eaten warm, serve with slices of lemon. STEWED BRISKET OF BEEF Put the part that has the hard fat into a stew-pot, with a small quantity of water; let it boil up, and skim it thoroughly; then add carrots, turnips, onions, celery and a few pepper-corns. Stew tiU extremely tender; then take out aU the flat bones and remove aU the fat from the soup. Either serve that and the meat in a tureen, or the soup alone, and the meat on a dish, garnished with some vegetables. The following sauce is much admired served with the beef: Take half a pint of the soup, and mix it with a spoonful of catsup, a teaspoonful of made mustard, a httle flour, a bit of butter and salt; boil all together a few minutes, then pour it round the meat. DRIED BEEF, WITH CREAM. Shave your beef very fine. Put it into a suitable dish on the back of the stove; cover with cold water and give it time to soak out to its original size before being dried. When it is quite soft and the water has become hot (it must not boil), take it off, turn off the water, pour on a cup of cream; if you do not have it use milk and butter, a pinch of pepper; let it come to a boil, thicken with a tablespoonful of flour, wet up in a httle milk. Serve on dipped toast or not, just as one fancies. A nice breakfast dish. BEEF CROQUETTES. No. i. Chop fine one cup of cold, cooked, lean beef, half a cup of fat, half a cup of cold boiled or fried ham; cold pork will do if you have not the ham. Also mince up a shoe of onion. Season all with a teaspoonful of salt, half a teaspoonful of MEATS. 107 pepper, and a teaspoonful of powdered sage or parsley, if liked. Heat togethei with half a cup of stock or milk; when cool, add a beaten egg. Form the mix- ture into baUs, slightly flattened, roU in egg and bread-crumbs, or flour and egg. Fry in hot lard or beef drippings. Serve on a platter and garnish with sprigs of parsley. Almost any cold meats can be used instead of beef. BEEF CROQUETTES. No. 2. Take cold roast or corned beef. Put it into a wooden bowl and chop it fine. Mix with it about twice the quantity of hot mashed potatoes weU seasoned with butter and salt. Beat up an egg and work it into the potato and meat, then form the mixture into httle cakes the size of fish baUs. Flatten them a Uttle, roll in flour or egg and cracker crumbs, fry in butter and lard mixed, browning on both sides. Serve piping hot. MEAT AND POTATO CROQUETTES. Put in a stew-pan an ounce of butter and a slice of onion minced fine; when thte simmers, add a level tablespoonful of sifted flour; stir the mixture untU it becomes smooth and frothy; then add half of a cupful of mflk, some seasoning of salt and pepper; let all boil, stirring it aUthe while. Now add a cupful of cold meat chopped fine and a cupful of cold or hot mashed potato. Mix aU thor- oughly and spread on a plate to cool. When it is cool enough, shape it with your hands into baUs or roUs. Dip them in beaten egg and roU in cracker or bread-crumbs. Drop th^m into hot lard and fry about two minutes a delicate brown; take them out with a skimmer and drain them on a piece of brown paper. Serve immediately whQe hot. These are very nice. Cold rice or hominy may be used in place of the potato; or a cupful of cold fish minced fine in place of the meat. COLD ROAST, WARMED. Cut from the remains of a cold roast the lean meat from the bones into small, thin slices. Put over the fire a frying-pan containing a spoonful of butter or drippings. Cut up a quarter of an onion and fry it brown, then remove the onion, add the meat gravy left from the day before, and if not thick enough, add a little flour; salt and pepper. Turn the pieces of meat into this, and let them simmer a few minutes. Serve hot. COLD ROAST, WARMED. No. 2. Cold rare roast beef may be made as good as when freshly cooked by slicing, seasoning with salt, pepper and bits of butter; put it in a plate or pan with a 8 Io8 MEATS. 3pooDful or two of water, covering closely, and set in the oven until hot, but no longer. Cold steak may be shaved very fine with a knife and used the same way. Or, if the meat is in small pieces, cover them with buttered letter paper, twist each end tightly, and boil them on the gridiron, sprinkling them with finely chopped herbs. Still another nice way of using cold meats is to mince the lean portions very fine, and add to a batter made of one pint of milk, one cup of flour and three ^gs. Fry hke fritters, and serve with drawn butter or sauce. COLD MEAT AND POTATO, BAKED. Put in a frying-pan a round tablespoonful of cold butter; when it becomes hot, stir into it a teaspoonf ul of chopped onion and a tablespoonful of floiu', stir- ring it constantly imtil it is smooth and frothy; then add two-thirds of a cupful of cold milk or water. Season this with salt and pepper and allow it to come to a boU; then add a cupful of cold meat finely chopped and cleared from bone and skill; let this aJl heat thoroughly; then turn it into a shallow dish well buttered. Spread hot or cold mashed potatoes over the top, and cook for fifteen or twenty minutes in a moderate hot oven. Cold hominy or rice may be used in place of mashed potatoes, and is equally as good. BEEF HASH. No. i. Chop rather finely cold roast beef or pieces of beef steak, also chop twice as much cold boiled potatoes. Put over the fu-e a stew-pan or frying-pan, in which put a piece of butter as large as required to season it well, add pepper and salt, moisten with beef gravy if you have it, if not, with hot water; cover and let it steam and heat through thoroughly, stirring occasionally, so that the ingredients be evenly distributed, and to keep the hash from sticking to the bottom of the pan. When done it should not be at aU watery, nor yet dry, but have sufficient adhesiveness to stand well on a dish, or buttered toast. Many hke the flavor of onion; if so, fry two or three shoes in the butter before adding the hash. Corned beef makes exceUent hash. BEEF HASH. No. 2. Chop cold roast beef, or pieces of beefsteak; fry half an onion in a piece of butter; when the onion is brown, add the chopped beef; season with a httle salt and pepper; moisten with the beef gfavy, if you have any, if not, with sufficient water and a little butter; cook long enough to be hot, but no longer, as much cooking toughens the meat. An excellent breakfast dish. —Prof. BM. MEATS. 109 Some prefer to let a crust form on the bottom and turn the liash brown side uppermost. Served with poached eggs on top. HAMBURGER STEAK. Take a pound of raw flank or round steak, without any fat, bone or stringy pieces. Chop it tmtil a perfect mince; it cannot be chopped too fine. Also chop a small onion quite fine, and mix well with the meat. Season with salt and pepper; make into cakes as large as a biscuit, but quite flat, or into one large flat cake a httle less than half an inch thick. Have ready a frying-pan, with butter and lard mixed; when boiling hot, put in the steak and fry brown. Garnish with celery top around the edge of the platter and two or three slices of lemon on the top of the meat. A brown gi-avy made from the grease the steak was fried in, and poured over the meat, enriches it. TO ROAST BEEF HEART. Wash it carefully and open it sufficiently to remove the ventricles, then soak it in cold water until the blood is discharged; wipe it dry and stuff it nicely with dressing, as for turkey; roast it about an hour and a half. Serve it with the gravy, which should be thickened with some of the stuffing, and a glass of wine. It is very nice hashed. Served with currant jelly. — Palmer House, Chicago. STEWED BEEF KIDNEY. Cut the kidney into slices, season highly with pepper and salt, fry it a light brown, take out the slices, then pour a little warm water into the pan, dredge in some flour, put in slices of kidney again; let them stew very gently; add some parsley if liked. Sheep's kidneys may be spUt open, broiled over a clear fire, and served with a piece of butter placed on each half. BEEF'S HEART, STEWED. After washing the heart thoroughly, cut it up iato squares half an inch long; put them into a sauce-pan with water enough to cover them. If any sciun rises, skim it off. Now take out the meat, strain the liquor, and put back the meat, also add a sliced onion, some parsley, a head of celery chopped fine, pepper and salt, and a piece of butter. Stew until the meat is very tender. Stir up a tablespoonful of brown flour with a small quantity of water, and thicken the whole. Boil up and serve. no MEATS. BOILED BEEF TONGUE. Wash a fresh tongue and just cover it with water in the pot; put in a pint of Bait and a small red pepper; add more water as it evaporates, so as to keep the tongue nearly covered until done — when it can be easily pierced with a fork; take it out, and if wanted soon, take off the skin and set it away to cool. If wanted for future use, do not peel until it is required. A cupful of salt will do for three tongues, if you have that number to boU; but do not fail to keep water enough in the pot to keep them covered while boiling. If salt tongues are used, soak them over night, of com-se omitting the salt when boiling. Or, after peeling a tongue, place it in a sauce-pan with one cup of water, half a cup vinegar, four tablespoonfuls sugar, and cook until the liquor is evaporated. SPICED BEEF TONGUE. Eub into each tongue a mixtiu-e made of half a pound of brown sugar, a piece of saltpetre the size of a pea, and a tablespoonful of ground cloves; put it in a brine made of three-quarters of a pound of salt to two quarts of water and keep covered. Pickle two weeks, then wash weU and dry with a cloth; roll out a thin paste made of flour and water, smear it aU over the tongue and place in a pan to bake slowly; baste well with lard and hot water; when done scrape off the paste and skin. TO BOIL TRIPE. Wash it well in warm water, and trim it nicely, taking off aU the fat. Cut into small pieces, and put it on to boil five hours before dinner in water enough to cover it very well. After it has boiled four hours, pour off the water, season the tripe with pepper and salt, and put it into a pot with milk and water mixed in equal quantities. Boil it an hour in the milk and water. BoU in a sauce-pan ten or a dozen onions. When they are quite soft, drain them in a colander, and mash them. Wipe out your sauce-pan and put them on again, with a bit of butter rolled in flour and a wineglass of cream or milk. Let them bon up, and add them to the tripe just before you send it to table. Eat it with pepper, vinegar and mustard. It is best to give tripe its flrst and longest boiling the day before it is wanted. TO FRY TRIPE. Boil the tripe the day before tiU. it is quite tender, which it will not be in less than four or five hours. Then cover it and set it away. Next day cut it into long slips, and dip each piece into beaten yolk of egg, and afterwards roll them MEATS. 1 1 1 in grated bread-crumbs. Have ready in a frying-pan over the fire some good beef -dripping. When it is boiling hot put in the tripe, and fry it about ten minutes, till of a hght brown. You may serve it with onion sauce. Boiled tripe that has been left from the dinner of the preceding day may be fried in this manner. FRICASSEED TRIPE. Cut a pound of tripe in narrow strips, put a small cup of water or milk to it, add a bit of butter the size of an egg, dredge in a large teaspoonful of flour, or work it with the butter; season with pepper and salt, let it simmer gently for half an hour, serve hot. A bimch of parsley cut small axid put with it is an knprovement. Some put in oysters five minutes before dishing up. TRIPE LYONNAISE. Cut up half a pound of cold boiled tripe into neat squares. Put two ounces of butter and a tablespoonful of chopped onion in a frying-pan and fry to a deh- cate brown; add to the tripe a teaspoonful of chopped parsley and a little strong vinegar, salt, and cayenne; stir the pan to prevent burning. Cover the bottom of a platter with tomato-sauce, add the contents of the pan and serve. TO CLARIFY BEEF DRIPPINGS. Drippings accumulated from different cooked meats of beef or veal can be clarified by putting it into a basin and shcing into it a raw potato, allowing it to boil long enough for the potato to brown, which causes all impm-ities to dis- appear. Eemove from the fire, and when cool drain it off from the sediment that settles at the bottom. Turn it into basins or smaU jars and set it in a cool place for future use. When mixed with an equal amount of butter it answers the same purpose as clear butter for frying and basting any meats excepting game and poultry. Mutton drippings impart an unpleasant flavor to anything cooked outside of its kind. ROAST LOIN OF VEAL. Prepare it the same as any roast, leaving in the kidney, around which put considerable salt. Make a dressing the same as for fowls; unroU the loin, put the stuffing well around the kidney, fold and secure with several coils of white cotton twine wound around in all directions; place in a dripping-pan with the 112 MEATS. thick side down, and put in a rather hot oven, graduated after it conunences to roast to moderate; in half an hour add a Uttle hot water to the pan, and baste often; in another half hour turn over the roast, and when about done dredge lightly with flour and baste with melted butter. Before serving, carefully remove the twine. A roast of foiu- to five pounds will bake in about two hours. For a gravy, skim off some of the fat if there is too much in the drippings; dredge in some flour, stir until brown, add some hot water if necessary, boil a few minutes, stir in such sweet herbs as fancied, and put in a gravy boat. Serve with green peas and lemon jelly. Is very nice sliced cold for luiich, and Wor- cestershire or ChUi sauce forms a fine relish. ROAST FILLET OF VEAL. Select a nice fiUet, take out the bone, fill up the space with stuffing, and also put a good layer under the fat. Truss it of a good shape by drawing the fat roimd, and tie it up with tape. Cook it rather moderately at first, and baste with butter. It should have careful attention and frequent basting, that the fat may not bum. Eoast from three to four hours, according to the size. After it is dished, pom* melted butter over it; serve with ham or bacon, and fresh cucumbers, if in season. Veal, hke all other meat, should be weU washed in cold water before cooking and wiped thoroughly dry with a clean cloth. Cold fillet of veal is very good stewed with tomatoes and an onion or two. In roasting veal, care must be taken that it is not at first placed in too hot an oven; the fat of a loin, one of the most deUcate joints of veal, should be covered with greased paper; a fillet, also, should have on the caul until nearly done enough. BOILED FILLET OF VEAL. Choose a small, dehcate fillet; prepare as for roasting, or stuff it with an oyster force-meat; after having washed it thoroughly, cover it with water and let it boil very gently three and a half or four hours, keeping it well skimmed. Send it to the table with a rich white sauce, or, if stuffed with oysters, a tureen of oyster sauce. Garnish with stewed celery and slices of bacon. A boiled tongue should be served with it. VEAL PUDDING. Cut about two pounds of lean veal into small coUops a quarter of an inch in thickness; put a piece of butter the size of an egg into a very clean frying-pan to melt; then lay in the veal and a few slices of bacon, a small sprig of thyme, and a seasoning of pepper and salt; place the pan over a slow fire for about te» MEATS. 113 minutes, then add two or three spoonfuls of warm water. Just boil it up, and then let it stand to cool. Line a puddiag-dish with a good suet crust, lay in the veal and bacon, pour the gravy over it; roU out a piece of paste to form a lid, place it over, press it close with the thvmib, tie the basin in a pudding cloth, and put it into a sauce-pan of boiling water, keeping continually boiling until done, or about one hour. FRIED VEAL CUTLETS. Put into a frying-pan two or three tablespoonfuls of lard or beef drippings. When boiling hot lay in the cutlets, well seasoned with salt and pepper, and dredged with floiu-. Brown nicely on both sides, then remove the meat, and if you have more grease than is necessary for the gravy, put it aside for further use. Eeserve a tablespoonful or more, and rub into it a tablespoonful of flour, with the back of the spoon, until it is a smooth, rich brown color; then add gradually a cup of cold water and season with pepper and salt. When the gravy is boiled up well return the meat to the pan and gravy. Cover it closely and allow it to stew gently on the back of the range for fifteen minutes. This softens the meat, and with this gravy it makes a nice breakfast dish. Another mode is to simply fry the cutlets, and afterwards turning off some of the grease they were fried in and then adding to that left in the pan a few drops of hot water, turning the whole over the fried chops. FRIED VEAL CHOPS. (Plain.) Sprinkle over them salt and pepper, then dip them in beaten egg and cracker- crumbs, and fry in drippings, or hot lard and butter mixed. If you wish a gravy with them, add a tablespoonful of flour to the gravy they were fried in and turn in cream or milk; season to taste with salt and pepper. Boil up and serve hot with the gravy in a separate dish. This dish is very fine accompanied with a few sound fresh tomatoes, sliced and fried in the same grease the cutlets were, and all dished on the same platter. VEAL COLLOPS. Cut veal from the leg or other lean part into pieces the size of an oyster. Season with pepper, salt and a little mace; rub some over each piece; dip in egg, then into cracker-crumbs, and fry. They both look and taste like oysters. VEAL OLIVES. Cut up a sKce of a fillet of veal, about half an inch thick, into squares of three inches. Mix up a little salt pork, chopped with bread-crumbs, one onion, 114 MEATS. a little pepper, salt, sweet marjoram, and one egg well beaten; put this mixture upon the pieces of veal, fastening the four corners together with little bird skewers; lay them in a pan with a sufficient veal gravy or light stock to cover the bottom of the pan, dredge with flour, and set in a hot oven. When browned on top, put a small bit of butter on each, and let them remain xmtil quite tender, which will take twenty minutes. Serve with horse-radish. VEAL CHEESE. Prepare equal quantities of boiled sKced veal and smoked tongue. Pound the slices separately in a mortar, moistening with butter as you proceed; then pack it in a jar or pail, mixing it in alternate layers; first, the tongue and then the veal, BO that when cut it will look variegated. Press it down hard and pour melted butter over the top. Keep it well covered and in a dry place. Nice for sand- wiches, or shced cold for lunch. VEAL CROQUETTES. Mince a coffee cup of cold veal in a chopping bowl, adding a httle cold ham, and two or three shces of onion, a pinch of mace, powdered parsley and pepper, Bome salt. Let a pint of milk or cream come to the boihng point, then add a tablespoonfxil of cold butter, then the above mixture. Beat up two eggs and mix with a teaspoonful of corn-starch or flour, and add to the rest; cook it all about ten minutes, stirring with care. Eemove from the fire, and spread it on a platter, roU it into balls, when cooled flatten each; dip them in egg and bread- crumbs, and fry in a wire basket, dipped in hot lard. BROILED VEAL CUTLETS. (Fine.) Two or three pounds of veal cutlets, egg and bread-crumbs, two tablespoon- fuls of minced savory herbs, salt and pepper to taste, a little grated nutmeg. Cut the cutlets about three-quarters of an inch in thickness, flatten them, and brush them over with the yolk of an egg; dip them into bread-crumbs and minced herbs, season with pepper and salt, and fold each cutlet in a piece of white letter paper well buttered; twist the ends, and broil over a clear fire; when done remove the paper. Cooked this way, they retain aU the flavor. VEAL POT-PIE. Procure a nice breast or brisket of veal, weU jointed, put the pieces into the pot with one quart of water to every five pounds of meat; put the pot over a slow fire; just before it comes to a boil, skim it well and pour in a teacupful of cold water; then turn over the meat in order that aU the scum may rise, remove MEATS. 115 all the scum, boil quite hard, season with pepper and salt to your taste, always remembering that the crust will take up part of the seasoning; when this is done cut off your crust in pieces of equal size, but do not roll or mould them; lay them on top of the meat, so as to cover it; put the hd on the pot closely, let the whole boil slowly one hour. If the hd does not fit the pot closely, wrap a cloth around it, in order that no steam shall escape; and by no means allow the pot to st(yp hoiling. The crust for pot-pie should be raised with yeast. To three pints of florn* add two ounces of butter, a little salt, and wet with milk sufiBcient to make a soft dough; knead it well and set it away to rise; when quite Ught, mould and knead it again, and let it stand, m winter, one hour, in summer, one half hoiu", when it win be ready to cut. In summer you had better add one-half a teaspoonful of soda when you knead it the second time, or you may wet it with water, and add another bit of butter. VEAL PIE. Out the veal into rather small pieces or slices, put it in a stew-pan, with hot water to cover it; add to it a tablespoonful of salt, and set it over the fire; take off the scum as it rises; when the meat is tender turn it into a dish to cool; take out all the small bones, butter a tin or earthen basin or pudding-pan, Une it with pie paste, lay some of the parboiled meat in to half fill it; put bits of butter in the size of a hickory nut all over the meat; shake pepper over, dredge wheat flour over, until it looks white, then fill it nearly to the top with some of the water in which the meat was boiled; roU a cover for the top of the crust, puff -paste it, giving it two or three turns, and roU it to nearly half an inch thickness; cut a slit in the centre, and make several small incisions on either side of it, put the crust on, trim the edges neatly with a knife; bate one hour in a quick oven. A breast of veal will make two two-quart basin pies; half a pound of nice corned pork, cut in thin shces, and parboiled with the meat, wiU make it very nice, and very Mttle, if any, butter, will be required for the pie; when pork is used, no other salt will be necessary. Many are fond of thin slices of sw««t ham cooked with the veal for pie. VEAL STEW. Cut up two or three pounds of veal into pieces three inches long and one thick. Wash it, put it in your stew-pan with two quarts of water, let it boil skim it well, and, when all the scum is removed, add pepper and salt to your Il6 MEATS. taste, and a small piece of butter; pare and cut in halves twdve small Irish potatoes, put them into the stew-pan; when it boils, have ready a batter made with two eggs, two spoonfuls of cream or milk, a httle salt and flour enough to make it a httle thicker than for pan-cakes; drop this into the stew, a spoonful at a time, while it is boihng; when aU is in, cover the pan closely so that no steara can escape; let it boil twenty minutes, and serve in a deep dish. VEAL LOAF. Three pounds of raw veal, chopped very fine, butter the size of an egg, three ^gs, three tablespoonfuls of cream or milk; if milk use a small piece of butter; mix tbe eggs and cream together; mix with the veal rour pounded crackers, one teaspoonful of black pepper, one large tablespoonful salt, one large tablespoonful of sage; mix weU together and form into a loaf. Bake two and one-half hours, basting with butter and water while baking. Serve cut in thin slices. VEAL FOR LUNCH. Butter a good-sized bowl, and hne it with thin sUces of hard-boiled eggs; hav« veal and ham both in very thin shoes; place in the bowl a layer of veal, with pepper and salt, then a layer of ham, omitting the salt, then a layer of veal, and so on, alternating with veal and ham, until the bowl is filled; make a paste of flour and water, as stiff as it can be rolled out; cover the contents of the bowl with the paste, and over this tie a double cotton cloth; put the bowl into a sauce- pan, or other vessel, with water just up to the rim of the bowl, and boil three hours; then take it from the fire, remove the cloth and paste, and let it stand until the next day, when it may be turned out and served in very thin slices. An excellent lunch in travelling. VEAL PATTIES. Cut portions of the neck or breast of veal into small pieces, and, with a Uttlo salt pork cut fine, stew gently for ten or fifteen minutes; season with pepper and salt, and a small piece of celery chopped coarsely, also of the yellow top, picked (not chopped) up; stir in a paste made of a tablespoonful of fiour the yolk of one egg, and milk to form a thin batter; let aU come to a boil, and it is ready for the patties. Make the patties of a hght, flaky crust, as for tarts, cut round, the size of a small sauce-plate; the centre of each, for about three inches, cut half way through, to be raised and serve as a cover. Put a spoonful of the stew in each crust, lay on the top, and serve. Stewed oysters or lamb may be used is place of veal. MEATS. 117 BRAISED VEAL. Take a piece of the shoulder weighing about five pounds. Have the bone removed and tie up the meat to make it firm. Put a piece of butter the size of haJf an egg, together with a few shavings of onion, into a kettle or stone crock and let it get hot. Salt and pepper the veal and put it into the kettle, cover it tightly and put it over a medium fire until the meat is brown on both sides, tumiug it occasionally. Then set the kettle back on the stove, where it wiU simmer slowly for about two hours and a half. Before setting the meat back on the stove, see if the juice of the meat together with the butter do not make gravy enough, and if not, put in about two tablespoonf uls of hot water. When the gravy is cold it will be hke jeUy. It can be served hot with the hot meat, or cold with the cold meat. BAKED CALF'S HEAD. BoU a calf's head (after having cleaned it) until tender, then spUt it in two, and keep the best half; (bone it if you hke); cut the meat from the other in uni- form pieces; the size of an oyster; put bits of butter, the size of a nutmeg, all over the best half of the head; sprinkle pepper over it, and dredge on flour until it looks white, then set it on a trivet or muffin rings in a dripping-pan; put a cup of water into the pan, and set it in a hot oven; turn it that it may brown evenly; baste once or twice. Whilst this is doing, dip the prepared pieces of the head in wheat flour or batter, and fry in hot lard or beef dripping a deUcate brown; season with pepper and salt and shoes of lemon, if hked. When the roast is done put it on a hot dish, lay the fried pieces around it, and cover it with a tin cover; put the gravy from the dripping-pan into the pan in which the pieces were fried, with the shoes of lemon, and a tablespoonful of browned flour, and, if necessary, a httle hot water. Let it boil up once, and strain it into a gravy boat, and serve with the meat. CALF'S HEAD CHEESE. BoU a calf's head in water enough to cover it, until the meat leaves the bones; then take it with a skimmer into a wooden bowl or tray; take from it every particle of bone; chop it small; season with pepper and salt, a heaping table- spoonful of salt, and a teaspoonful of pepper wUl be sufficient; if liked, add a tablespoonful of finely chopped sweet herbs; lay in a cloth in a colander, put the minced meat into it, then fold the cloth closely over it, lay a plate over, and on it a gentle weight. When cold it may be shced thin for supper or sandwiches. Spread each shoe with made mustard. Il8 MEATS. BRAIN CUTLETS. Well wash the hrains and soak them in cold water till white. Parboil them till tender in a small sauce-pan for about a quarter of an hour; then thoroughly drain them, and place them on a board. Divide them into small pieces with a knife. Dip each piece into flour, and then roU them in egg and bread-crumbs, and fry them, in butter or well-clarified dripping. Serve very hot with gravy. Another way of doing brains is to prepare them as above, and then stew them gently in rich stock, like stewed sweetbreads. They are also nice plainly boiled,, and served with parsley and butter sauce. CALF'S HEAD BOILED. Put the head into boiling water and let it remain about five minutes; take it out, hold it by the ear, and with the back of the knife scrape off the hair, (should it not come off easily, dip the head again in boiUng water). When perfectly clean, take the eyes out, cut off the ears, and remove the brain, which soak for an hour in warm water. Put the head to soak in hot water a few minutes ta make it look white, and then have ready a stew-pan, into which lay the head; cover it with cold water, and bring it gradually to boil. Eemove the sciun, and add a httle salt, which increases it and causes it to rise to the top. Simmer it very gently from two and a half to three hours, or until the bones will slip out easily, and when nearly done, boil the brains fifteen or twenty niinutes; skin and chop them, (not too finely), and add a tablespoonful of minced parsley which has been previously scalded; also a pinch of pepper, salt; then stir into this four tablespoonfuls of melted butter, set it on the back of the range to keep it hot. When the head is done, take it up, and drain very dry. Score the top and rub it over with melted butter; dredge it with flour, and set it in the oven to brown. When you serve the head, have it accompanied with a gravy boat of melted butter and minced parsley. CALF'S LIVER AND BACON. Slice the hver a quarter of an inch thick; pour hot water over it, and let it remain for a few minutes to clear it from blood; then dry it in a cloth. Take a pound of bacon, or as much as you require, and cut the same number of thin slices as you have of hver; fry the bacon to a nice crisp; take it out and keep it hot; then fry the hver in the same pan, having first seasoned it with pepper and salt and dredged in a little flour; lay it in the hot bacon fat and fry it a nice brown. Serve it with a slice of bacon on the top of each shoe of hver. MEATS. 119 If you wish a gravy with it, pour off most of the fat from the frying-pan, put in about two ounces of butter, a tablespoonful of flour well rubbed in, add a cup of water, salt and pepper, give it one boil and serve in a gravy boat. Another way. — Cut the hver in nice thin shoes, pour boiling water over it, and let it stand about five minutes; then drain and put in a dripping-pan with three or four thin shces of salt pork or bacon; pepper and salt, and put in the oven, letting it cook untU thoroughly done, then serve with a cream or mUk gra\cy pom-ed over it. Calf's hver and bacon are very good broiled after cutting each in thin slices Season with butter, pepper and salt. CROQUETTES OF SWEETBREADS. Take four veal sweetbreads, soak them for an hour in cold salted water, first remov ing the pipes and membranes; then put them into boiling salted water with a table- spoonful of vinegar, and cook them twenty minutes, then drop them again into cold water to harden. Now remove them, chop them very fine, almost to a paste. SeasoB with salt, pepper and a teaspoonful of grated onion; add the beaten yolks of thre« raw eggs, one tablespoonful of butter, half a cupful of cream, and sufficient fine cracker crumbs to make stiff enough to roll out into little balls or cork-shaped cro- quettes. Have ready a frying-kettle half -full of fat over the fire, a dish containing three smoothly beaten eggs, a large platter of cracker dust; wet the hands with cold water and make the mixture in shape ; afterwards rolling them in the cracker dust, then into the beaten Qgg, and again in the cracker dust; smooth them on the outside and drop them carefully in the hot fat. When the croquettes are fried a nice golden brown, put them on a brown paper a moment to free them from grease. Serve hot with sliced lemon or parsley. SWEETBREADS. There are two in a calf, which are considered dehcacies. Select the largest. The color shovQd be clear and a shade darker than the fat. Before cooking in any manner let them he for half an hour in tepid water; then throw into hot water to whiten and harden, after which draw off the outer casing, remove the httle pipes, and cut into thin shces. They should always be thoroughly cooked. FRIED SWEETBREADS. After preparing them as above they are put into hot fat and butter, and fried the same as lamb chop, also broiled the same, first rolling them in egg and cracker-crumbs. BAKED SWEETBREADS, Three sweetbreads, egg and bread-crumbs, oiled butter, three slices of toast, brown gravy. Choose large, white sweetbreads; put them into warm water to draw out the I20 MEATS. blood, and to improve their color: let them remain for rather more than one hour; then put them into boiling water, and allow them to simmer for about ten minutes, which renders them firm. Take them up, drain them, brush over the egg, sprinkle with bread-crumbs; dip them in egg again, and then into more bread-crumbs. Drop on them a httle oUed butter, and put the sweetbreads into a moderately heated oven, and let them bake for nearly three-quarters of an hour. Make three pieces of toast; place the sweetbreads on the toast, and pour round, but not over them, a good brown gravy. FRICASSEED SWEETBREADS. If they are uncooked, cut into thin sUces, let them simmer in a rich gravy for three-quarters of an hoin-, add a well-beaten egg, two tablespoonfuls of cream and a tablespoonful of chopped parsley; stir all together for a few minutes and serve immediately. button anb Xamb, ROAST MUTTON. The pieces mostly used for roasting are the hind quarter of the sheep, called the loin and leg, the fore-quarter, the shoulder, also the chine or saddle, which is the two loins together. Every part should be trimmed off that cannot be eaten; then wash weU and dry with a clean cloth; lay it in your dripping-pan and put in a httle water to baste it with at first; then afterward with its own gravy. Allow, in roasting, about twelve minutes to the pound; that is, if yovir fire is strong, which it should be. It should not be salted at first, as that tends to harden it, and draws out too much of the blood or juices; but salt soon after it begins to roast well. If there is danger of its browning too fast, cover it with a sheet of white paper. Baste it often, and about a quarter of an hour before you think it will be done dredge the meat very hghtly with flour and baste it with butter. Skim the gravy well and thicken very sUghtly with brown floiu-. Serve with currant jelly or other tart sauce. BONED LEG OF MUTTON ROASTED. Take the bone out of a small leg of mutton, without spoiling the skin if possible, then cut off most of the fat. In the hole whence the bone was taken, fill with a stuffing made the same as for fowls, adding to it part of an MEATS. 121 onion finely minced. Sew the leg up underneath to prevent the dressing or stuflBng from falling out. Bind and tie it up compactly; put it in a roasting- pan, turn in a cupful of hot water and place it in a moderately hot oven, bast- ing it occasionally. When partly cooked season with salt and pepper. When thoroughly cooked, remove and place the leg on a warm platter; skim the grease from the top of the drippings, add a cup of water and thicken with a spoonful of dissolved flour. Send the gravy to the table in a gravy dish, also a dish of currant jelly. BOILED LEG OF MUTTON. To prepare a leg of mutton for boiling, wash it clean, cut a small piece off the shank bone, and trim the knuckle. Put it into a pot with water enough to cover it, and boil gently from two to three hours, skimming weU. Then take it from the fire, and keeping the pot well covered, let it finish by remaining in the steam for ten or fifteen minutes. Serve it up with a sauce-boat of melted butter, into which a teacupful of capers or nasturtiums, have been stirred. If the broth is to be used for soup, put in a little salt while boiling; if not, salt it well when partly done, and boil the meat in a cloth, BRAISED LEG OF MUTTON, 'Riifi recipe can be varied either by preparing the leg with a stuffing, placed in the cavity after having the bone removed, or cooking it without. Having lined the bottom of a thick iron kettle or stew-pan with a few thin slices of bacon, put over the bacon four carrots, three onions, a bunch of savory herbs; then over these place the leg of mutton. Cover the whole with a few more shoes of bacon, then pour over half of a pint of water. Cover with a tight cover and stew very gently for fotu- hoiu^, basting the leg occasionally with its own hquor, and sea^ soning it with salt and pepper as soon as it begins to be tender. When cooked strain the gravy, thicken with a spoonfvil of flour, (it should be quite brown),, pour some of it over the meat and send the remainder to the table in a tureen,, to be served with the mutton when carved. Garnish the dish aroimd the leg with potatoes cut in the shape of ohves and fried a light brown in butter. LEG OF MUTTON A LA VENISON. Eemove aU the rough fat from the mutton and lay it in a deep earthen dish;- rub into it thoroughly the following: One tablespoonful of salt, one each of eelery-salt, brown sugar, black pepper, English mustard, allspice, and some sweet herbs, all powdered and mixed; after which pour over it slowly a teacup of good- vinegar, cover tightly, and set in a cool place four or five days, turning it andi 122 MEATS. basting often with the Uquid each day. To cook, put in a kettle a quart of boil- ing water, place over it an inverted shallow pan, and on it lay the meat just aa removed from the pickle; cover the kettle tightly and stew four hours. Do not let the water touch the meat. Add a cup of hot water to the pickle remaining and baste with it. When done, thicken the liquid with flour and strain through a fine sieve, to serve with the meat; also a reUsh of cmrant jeUy, the same as for venison. This is a fine dish when the directions are faithfully followed. STEAMED LEG OF MUTTON. Wash and put the leg in a steamer and cook it until tender, then place in a roasting pan, salt and dredge well with flour and set in a hot oven until nicely browned; the water that remains in the bottom of the steamer may be used for soup. Serve with currant jeUy. HASHED MUTTON. Cut into small 'lieces the lean of some cold mutton that has been underdone, and season it with /epper and salt. Take the bones and other trimmings, put them into a sauce-pan with as much water as will cover them, and some sUced onions, and let them stew till you have drawn from them a good gravy. Having skimmed it weU, strain the gravy into a stew-pan, and put the mutton into it. Have ready-boiled some carrots, turnips, potatoes and onions. Shce them and add to the meat and gravy. Set the pan on the flre and let it simmer tiU the meat is warmed through, but do not allow it to boil, as it has been once cooked already. Cover the bottom of a dish with sUces of buttered toast. Lay the meat and vegetables upon it, and pour over them the gravy. Tomatoes will be found an improvement. If green peas or Lima beans are in season, yott iiiay boil them and put them to the hashed mutton, leaving out the other vegetables, or serving them up separately. BROILED MUTTON CHOPS. Loin of mutton, pepper and salt, a small piece of butter. Cut the chops from a tenderloin of mutton, remove a portion of the fat, and trim them into a nicfi shape; slightly beat and level them; place the gridiron over a bright, clear fire, rub the bars with a little fat, and lay on the chops. While broihng frequently turn them, and in about eight minutes they wiU be done. Season with peppef and salt, dish them on a very hot dish, rub a small piece of butter on eadi chop, and serve very hot and expeditiously. Nice with tomato sauce poured ovot them. MEATS. 123 FRIED MUTTON CHOPS. No. I. Put into a frying-pan a tablespoonful of cold lard and butter mixed : have some fine mutton chops without much fat; trim off the skin. Dip each in wheat flour, or rolled cracker, and beaten egg, then lay them into the hot grease, sprinkle with salt and pepper, fry on both sides a fine brown. When done, take them up and place on a hot dish. If you wish a made gravy, turn off the super- fluous grease, if any, stir into the hot gravy remaining a heaping spoonful of flour, stirring it until smooth and free from lumps, then turn into that a cup of cold water or milk; season with pepper and salt, let it boil up thick. You can serve it in a separate dish or pour it over the chops. Tomato sauce is con- sidered fine, turned over a dish of hot fried or broiled chops. FRIED MUTTON CHOPS. No. 2, Prepare the chops by trimming off all extra fat and skin, season them with gait and pepper; dip each chop in beaten egg, then in rolled cracker or bread- crumbs ; dip again in the ^^'g and crumbs, and so on until they are well coated with the crumbs. Have ready a deep spider containing a pound or more of lard, hot enough to fry crullers. Drop into this hot lard the chops, frying only a few at one time, as too many cool the fat. Fry them brown, and serve up hot and dry, on a warm platter. MUTTON CUTLETS. (Baked). Prepare them the same as for frying, lay them in a dripping pan with a very little water at the bottom. Bake quickly, and baste often with butter and water. Make a little brown gravy and txim over them when they are served. BAKED MUTTON CHOPS AND POTATOES. Wash and peel some good potatoes and cut them into slices the thickness of a penny -piece. The quantity of potatoes must, of course, be decided according to the number of persons to whom they have to be served; but it is a safe plan to allow two, or even three, potatoes for each person. After the potatoes are sUced, wash them in two or three waters, to thoroughly cleanse them; then arrange them neatly (in layers) in a brown stone dish proper for baking purposes. Sprinkle a little salt and pepper between each layer, and add a sufficient quantity of cold water to prevent their burning. Place the dish in a very hot oven— on the top shelf— so as to brown the potatoes in a few minutes. Have ready some nice loin chops (say one for each person); trim off most of the fat; make them into a neat rouad shape by putting a small skewer through each. When the 9 124 MEATS. potatoes are nicely browned, remove the dish from the oven, and place the chops on the top. Add a little more salt and pepper, and water if required, and return the dish to a cooler part of the oven, where it may be allowed to remain until sufficiently cooked, which will be in about three-quarters of an hour. When the upper sides of the chops are a nice crisp brown, turn them over so as to brown the other side also. If, in the cooking, the potatoes appear to be getting too dry, a little more water may be gently poured in at one corner of the dish, only care must be taken to see that the water is hot this time— not cold, as at first. The dish in which the chops and potatoes are baked must be as neat-looking as possi- Dle, as it has to be sent to the table; turning the potatoes out would, of course, spoil their appearance. Those who have never tasted this dish have no idea how delightful it is. While the chops are baking the gravy drips from them among the potatoes, rendering the whole most delicious. MUTTONETTES. Cut from a leg of mutton slices about half an inch thick. On each slice lay a spoonful of stuffing made with bread-crumbs, beaten egg, butter, salt, pepper, sage and summer savory. EoU up the shces, pinning with Uttle skewers or small wooden toothpicks to keep the dressing in. Put a little butter and water in a baking-pan with the muttonettes, and cook in hot oven three-quarters of an hour. Baste often, and when done thicken the gravy, pour over the meat, garnish with parsley, and serve on hot platter. IRISH STEW. Time about two horn's. Two and a half pounds of chops, eight potatoes, four turnips, four small onions, nearly a quart of water. Take some chops from loin of mutton, place them in stew-pan in alternate layers of sHced potatoes and chops; add turnips and onions cut into pieces, pour in nearly a quart of cold water; cover stew-pan closely, let it stew gently tiU vegetables are ready to mash and the greater part of the gravy is absorbed; then place in a dish; serve it up hot. MUTTON PUDDING. Line a two-quart pudding-basin with some beef suet paste; fill the lining with thick mutton cutlets, slightly trimmed, or, if preferred, with steaks cut from the leg; season with pepper and salt, some parsley, a little thyme and two slices of onion chopped fine, and between each layer of meat, put some shces of potatoes. When the pudding is filled, wet the edges of the paste around the top of the basin, and cover with a piece of paste rolled out the size of the basin. Faster down the edge by bearing aU around with the thumb; and then with the thimifc MEATS. 125 and forefinger twist the edges of the paste over and over so as to give it a corded appearance. This pudding can be set in a steamer and steamed, or boiled. The time required for cooking is about three hours. When done, turn it out care- fully on a platter and serve with a rich gravy under it. This is a very good recipe for cooking small birds. SCRAMBLED MUTTON. Two cups of chopped cold mutton, two tablespoonfuls of hot water, and a piece of butter as large as an English walnut. When the meat is hot, break in three eggs, and constantly stir until the eggs begin to stiffen. Season with pepper and salt. SCALLOPED MUTTON AND TOMATOES. Over the bottom of an earthen baking-dish place a layer of bread-crumbs, and over it alternate layers of cold roast mutton cut in thin shces, and tomatoes peeled and shced; season each with salt, pepper and bits of butter, as laid in. The top layer should be of tomatoes, spread over with bread-crumbs. Bake three-quarters of an hour, and serve immediately. LAMB SWEETBREADS AND TOMATO SAUCE. Lamb sweetbreads are not always procurable, but a stroll through the markets occasionally reveals a small lot of them, which can invariably be had at a low price, owing to their excellence being recognized by but few buyers. Wash them well in salted water and parboil fifteen minutes; when cool, trim neatly and put them in a pan with just butter enough to prevent their bimiing; toss them about until a dehcate color; season with salt and pepper and serve, siirrounded with tomato sauce. See Sauces. ROAST QUARTER OF LAMB. Procure a nice hind-quarter, remove some of the fat that is around the kidney, skewer the lower joint up to the fillet, place it in a moderate oven, let it heat through slowly, then dredge it with salt and flour; quicken the fire, put half a pint of water into the dripping-pan, with a teaspoonful of salt. With this liquor baste the meat occasionally; serve with lettuce, green peas, and mint sauce. A quarter of lamb weighing seven or eight pounds will require two hoiu?s to roast. A breast of lamb roasted is very sweet, and is considered by many as prefer- able to hind-quarter. It requires nearly as long a time to roast as the quarter, and should be served in the same manner. Make the gravy from the drippings, thickened with flour. 126 MEATS. Tfcrti. mint sauce is made as follows: Take fresh, young spearmint leaves stripped from stems; wash and drain them or dry on a cloth, chop very fine, put in a gravy tvireen, and to three tablespoonfuls of mint add two of finely pow- dered cut-loaf sugar; mix, and let it stand a few minutes; then poiu" over it six tablespoonfuls good cider or white-wine vinegar. The sauce should be made some time before dinner, so that the flavor of the mint may be well extracted. TO BROIL THE FORE-QUARTER OF LAMB. Take off the shoulder and lay it upon the gridiron with the breast; cut in two parts, to facihtate its cooking; put a tin sheet on top of the meat, and a weight upon that; turn the meat around frequently to prevent its burning; turn over as soon as cooked on one side; renew the coals occasionally, that all parts may cook alike; when done, season with butter, pepper, and salt, — exactly like beef- steak. It takes some time to broU it well; but when done it will be found to be equal to broiled chicken, the flavor being more delicate than when cooked other- wise. Serve with cream sauce, made as follows: Heat a tablespoonful of butter in a sauce-pan, add a teaspoonful of flour and stir until perfectly smooth; then add, slowly stirring in, a cup of cold milk; let it boil up once, and season to taste with salt and pepper and a teaspoonful of finely chopped fresh parsley. Serve in a gravy boat, aU hot. LAMB STEW. Cut up the lamb into small pieces (after removing aU the fat), say about two inches square. Wash it well and put it over the fire, with just enough cold water to cover it well, and let it heat gradually. It should stew gently until it is partly done; then add a few thih slices of salt pork, one or two onions sliced up fine, some pepper and salt if needed, and two or three raw potatoes cut up into inch pieces. Cover it closely and stew until the meat is tender. Drop in a few made dumphngs, made like short biscuit, cut out very small. Cook fifteen minutes longer. Thicken the gravy with a httle fiour moistened with milk. Serve. PRESSED LAMB. The meat, either shoulder or leg, should be put to boil in the morning with water just enough to cover it; when tender, season with salt and pepper, then keep it over the fire until very tender and the juice nearly boiled out. Eemove it from the fire-place in a wooden chopping-bowl, season more if necessary, chop it up like hash. Place it in a bread-pan, press out aU the juice, and put it in a cool place to harden. The pressing is generally done by placing a dish over the meat and putting a flat-iron upon that. Nice cut up cold into thin slices, and MEATS. 127 the broth left from the meat would make a nice soup served with it, adding vegetables and spices. CROQUETTES OF ODDS AND ENDS. These are made of any scr^^s or bits of good food that happen to be left from one or more meals, and in such small quantities that they cannot be warmed up separately. As, for example, a couple of spoonfuls of frizzled beef and cream, the lean meat of one mutton chop, one spoonful of minced beef, two cold hard-boiled eggs, a httle cold chopped potato, a Uttle mashed potato, a chick's leg, aU the gristle and hard outside taken from the meat. These things well chopped and seasoned, mixed with one raw egg, a httle flour and butter, and boiling water; then made into round cakes, thick hke fish-baUs, and browned well vsdth butter in a frying-pan or on a griddle. Scraps of hash, cold rice, boiled oatmeal left from breakfast, every kind of fresh meat, bits of salt tongue, bacon, pork or ham, bits of poiiltry, and crumbs of bread, may be used. They should be put together with care, so as not to have them too dry to be palatable, or too moist to cook in shape. Most housekeepers would be surprised at the result, making an addition to the breakfast or lunch table. Serve on small squares of buttered toast, and with cold celery if in season. pork. The best parts and those usually used for roasting are the loin, the leg, the shoulder, the spare-rib and chine. The hams, shoulders and middlings are usually salted, pickled and smoked. Pork requires more thorough cooking than most meats; if the least underdone it is unwholesome. To choose pork: if the rind is thick and tough, and caimot be easily impressed with the finger, it is old; when fresh, it wiU look cool and smooth, and only corn-fed pork is good; swiU or stiQ-fed pork is unfit to cure. Fresh pork is in season from October to April. When dressing or stuffing is used, there are more or less herbs used for seasoning, — sage, summer savory, thyme, and sweet mar- joram; these can be found (in the dried, pulverized form, put up in small, Ught packages) at most of the best druggists; stiU those raised and gathered at home are considered more fresh. ROAST PIG. Prepare your dressing as for "Dressing for Fowls," adding half an onion, chopped fine; set it inside. Take a young pig about six weeks old, wash it 128 MEATS. thoroughly inside and outside, and in another water put a teaspoonful of baking soda, and rinse out the inside again; wipe it dry with a fresh towel, salt the inside and stuff it with the prepared dressing; making it full and plump, giving it its original size and shape. Sew it up, place it in a kneeling posture in the dripping-pan, tying the legs in proper position. Pour a Mttle hot salted watei into the dripping-pan, baste with butter and water a few times as the pig warms; afterwards with gravy from the dripping-pan. When it begins to smoke all ovei rub it often with a rag dipped in melted butter. This will keep the skin fronj cracking and it stiU will be crisp. It wiU take from two to three hours to roast. Make the gravy by skimming off most of the grease; stir into thai remaining in the pan a good tablespoon of flour, turn in water to make it the right consistency, season with pepper and let aU boil up once. Strain, and if you hke wine in it, add half a glass; turn it into a gravy boat. Place the pig upon a large, hot platter, surroimded with parsley or celery tops; place a green wreath around the neck, and a sprig of celery in its mouth. In carving, cut off its head first; spht down the back, take off its hams and shoulders, and separate the ribs. ROAST LOIN OF PORK. Score the skin in strips about a quarter of an inch apart; place it in a dripping- pan with a very little water under it; cook it moderately at first, as a high heat hardens the rind before the meat is heated through. If it is very lean, it should be rubbed with fresh lard or butter when put into the pan. A stuffing might be made of bread-crumbs, chopped sage and onions, pepper and salt, and baked separately on a pie dish; this method is better than putting it in the meat, as many persons have a great aversion to its flavor. A loin weighing about six pounds wiU roast in two hours; allow more time if it should be very fat. Make a gravy with floiir stirred into the pork drippings. Serve vsrith apple sauce and pickles. ROAST LEG OF PORK. Choose a small leg of fine young pork; cut a sht in the knuckle with a sharp knife, and fill the space with sage and onion chopped, and a httle pepper and salt. When half done, score the skin in shoes, but do not cut deeper than the outer rind. Apple sauce and potatoes should be served with it. The gravy is to be made the same way as for beef roast, by turning off all the superfluous fat and adding a spoonful of flour stirred with a httle water; add water to make the right consistency. Serve in a gravy boat. MEATS. I2g BOILED LEG OF PORK. For boiling, choose a small, compact, well-filled leg, and rub it well with salt; let it remain in pickle for a week or ten days, turning and rubbing it every day. An hour before dressing it put it into cold water for an hour, which improves the color. If the pork is purchased ready salted, ascertain how long the meat has been in pickle, and soak it accordingly. Put it into a boiling-pot, with suffi- cient cold water to cover it; let it gradually come to a boU, and remove the scum as it rises. Simmer it very gently imtU tender, and do not allow it to boU fast, or the knuckle will fall to pieces before the middle of the leg is done. Carrots, turnips or parsnips may be boiled with the pork, some of which should be laid around the dish as a garnish. Time. — A leg of pork weighing eight pounds, three hours after the water boUs, and to be simmered very gently. FRESH PORK POT-PIE. Bon a spare-rib, after removing all the fat and cracking the bones, until tender; remove the scum as it rises, and when tender season with salt and pepper; half an hour before time for serving the dinner thicken the gravy with a httle flour. Have ready another kettle, into which remove all the bones and most of the gravy, leaving only sufficient to cover the pot half an inch above the rim that rests on the stove; put va. the crust, cover tight, and boil steadily forty-five minutes. To prepare the crust, work into Ught dough a small bit of butter, roU it out thin, cut it in small square cakes, and lay them on the moulding-board until very light. No steam should possibly escape while the crust is cooking, and by no means allow the pot to cease boiling. ROAST SPARE-RIB. Trim off the rough ends neatly, crack the ribs across the middle, rub with salt and sprinkle with pepper, fold over, stviff with turkey dressing, sew up tightly, place in a dripping-pan with a pint of water, baste frequently, turning over once so as to bake both sides equally until a rich brown. PORK TENDERLOINS. The tenderloins are unlike any other part of the pork in flavor. They may be either fried or broiled; the latter being dryer, require to be well-buttered before serving, which should be done on a hot platter before the butter becomes ofly. Fry them in a httle lard, turning them to have them cooked through; when done, remove, and keep hot whUe making a gravy by dredging a httle flour into I30 MEATS. the hot fat; if not enough add a little butter or lard, stir until browned, and add a little milk or cream, stir briskly, and pour over the dish. A Uttle Worcester- shire sauce may be added to the gravy if desired. PORK CUTLETS. Cut them from the leg, and remove the skin; trim them and beat them, and sprinkle on salt and pepper. Prepare some beaten egg in a pan; and on a flat dish a mixture of bread-crumbs, minced onion and sage. Put some lard or drip- pings into a frying pan over the fire, and when it boUs put in the cutlets; having dipped every one first in the egg, and then in the seasoning. Fry them twenty or thirty minutes, turning them often. After you have taken them out of the frying-pan, skim the gravy, dredge in a httle flour, give it one boU, and then pour it on the dish round the cutlets. Have apple sauce to eat with them. Pork cutlets prepared iu this manner may be stewed instead of being fried.^ Add to them a little water, and stew them slowly till thoroughly done, keeping them closely covered, except when you remove the Hd to skim them. PORK CHOPS AND FRIED APPLES. Season the chops with salt and pepper and a Kttle powdered sage; dip them into bread-crumbs. Fry about twenty minutes, or until they are done. Put them on a hot dish; pour off part of the gravy into another pan to make a gravy to serve with them, if you choose. Then fry apples which you have sliced about two-thirds of an inch thick, cutting them around the apple so that the core is in the centre of each piece; then cut out the core. When they are browned on one side and partly cooked, turn them carefully with a pan-cake turner, and finish cooking; dish around the chops or on a separate dish. FRIED PORK CHOPS. Fry them the same as mutton chops. If a sausage flavor is hked, sprinkle over them a httle powdered sage or smnmer savory, pepper and salt, and if a gravy is liked, skim off some of the fat in the pan and stir in a spoonful of flour; stir it until free from lumps, then season with pepper and salt and turn in a pint. of sweet milk. Boil up and serve in a gravy boat. PORK PIE. Make a good plain paste. Take from two and a half to three pounds of the thick ends of a loin of pork, with very Uttle fat on it; cut into very thin slices three inches long by two inches wide; put a layer at the bottom of a pie-dish> MEATS. 131 Wash and chop finely a handful of parsley, also an onion. Sprinkle a smaU portion of these over the pork, and a little pepper and salt. Add another layer of pork, and over that some more of the seasoning, only be sparing of the nut- meg. Continue this till the dish is f all. Now pour into the dish a cupful of stock or water, and a spoonful or two of catsup. Put a Uttle paste arovmd the edge of the dish; put on the cover, and place the pie in a rather hot oven. When the paste has risen and begins to take color, place the pie at the bottom of the oven, with some paper over it, as it will require to be baked at least two hours. Some prefer to cook the meat imtil partly done, before putting into the crust. — Palmer House, Chicago. PORK POT-PIE. Take pieces of ribs of lean salt pork, also a shce or two of the fat of salt pork; scald it well with hot water so as to wash out the briny taste. Put it into a kettle and cover it with cold water, enough for the required want. Cover it and boil an horn:, season with pepper; then add half a dozen potatoes cut into quarters. When it all commences to boU again, drop in dumplings made from this recipe: One pint of sour or buttermilk, two eggs, well beaten, a teaspoonf ul of salt, a level teaspoonf ul of soda; dissolve in a spoonful of water as much flour as wiQ make a very stiff batter. Drop this into the kettle or broth by spoonfuls, and cook forty minutes, closely covered. PORK AND BEANS. (Baked). Take two quarts of white beans, pick them over the night before, put to soak in cold water; in the morning put them in fresh water and let them scald, then turn off the water and put on more, hot; put to cook with them a piece of salt pork, gashed, as much as would make five or six slices; boU slowly till soft (not mashed), then add a tablespoonftd of molasses, half a teaspoonful of soda, stir in well, put in a deep pan, and bake one hour and a half. If you do not like to use pork, salt the beans when boiling, and add a lump of butter when preparing them for the oven. BOSTON PORK AND BEANS. Pick over carefully a quart of small, white beans; let them soak over night in cold water; in the morning wash and drain in another water. Put on to boil in plenty of cold water with a piece of soda the size of a bean; let them come to a boil, then drain again, cover with water once more, and boil them fifteen minutes, or until the skin of the beans will crack when taken out and blown 132 MEATS. upon. Drain the beans again, put them into an earthen pot, adding a table- spoonful of salt; cover with hot water, place in the centre of a pound of salt pork, first scalding it with hot water, and scoring the rind across the top, a quarter of an inch apart to indicate where the shces are to be cut. Place the pot in the oven, and bake six hours or longer. Keep the oven a moderate heat; add hot water from the tea-kettle as needed, on account of evaporation, to keep the beans moist. When the meat becomes crisp and looks cooked, remove it, as too long baking the pork destroys its soUdity. FRIED SALT PORK. Cut in thin slices, and freshen in cold water, roU in flour, and fry crisp. If required quickly, pour boiling water over the slices, let stand a few minutes, drain and roU in flour as before; drain off most of the grease from the frying- pan; stir in whfle hot one or two tablespoonfuls of flour, about half a pint of milk, a httle pepper, and salt if over freshened; let it boil, and pour into a gravy dish. A teaspoonful of finely-chopped parsley will add pleasantly to the appear- ance of the gravy. GRILLED SALT PORK. Take quite thin slices of the thick part of side pork, of a clear white, and thinly streaked with lean; hold one on a toasting fork before a brisk fire to griU; have at hand a dish of cold water, in which immerse it frequently while cook- ing, to remove the superfluous fat and render it more deUcate. Put each sUce as cooked in a warm covered pan; when aU are done, serve hot. FRIED HAM AND EGGS. Cut shces of ham quite thin, cut off the rind or skin, put them into a hot frying-pan, tmmng them often untfl crisp, taking care not to burn the shces; three minutes will cook them well. Dish them on a hot platter; then turn off the top of the grease, rinse out the pan, and put back the clear grease to fry the eggs. Break the eggs separately in a saucer, that in case a bad one should be among them it may not mix with the rest. Shp each egg gently into the frying- pan. Do not turn them while they are frying, but keep pouring some of the hot lard over them with a kitchen spoon; this vdU do them sufficiently on the upper side. They will be done enough in about three minutes; the white must retain its transparency so that the yolk wiU be seen through it. When done, take them up with a tin shce, drain off the lard, and if any part of the white is discolored or ragged, trim it off. Lay a fried egg upon each shce of the ham, and send to table hot. MEATS. 133 COLD BACON AND EGGS. An economical way of using bacon and eggs that have been left from a previous meal is to put them in a wooden bowl and chop them quite fine, add- ing a Uttle mashed or cold chopped potato, and a Uttle bacon gravy, if any was left. Mix and mould it into httle balls, roU iu raw egg and cracker-crumbs, and fry in a spider the same as frying eggs; fry a light brown on both sides. Serve hot. Very appetizing. SCRAPPEL. Scrappel is a most palatable dish. Take the head, heart and any lean scraps of pork, and boU imtil the flesh slips easily from the bones. Eemove the fat, gristle and bones, then chop fine. Set the hquor in which the meat was boiled aside until cold, take the cake of fat from the surface and return to the fire. When it boils, put in the chopped meat and season well with pepper and salt. Let it boil again, then thicken with corn-meal as you would in making ordinary corn-meal mush, by letting it sHp through the fingers slowly to prevent lumps. Cook an hour, stirring constantly at first, afterwards putting back on the range in a position to boil gently. When done, pour into a long, square pan, not too deep, and mold. In cold weather this can be kept several weeks. Cut into slices when cold, and fried brown, as you do mush, is a cheap and delicious breakfast dish. TO BAKE A HAM. (Corned.) Take a medium-sized ham and place it to soak for ten or twelve hours. Then cut away the rusty part from underneath, wipe it dry, and cover it rather thickly over with a paste made of flour and water. Put it into an earthen dish, and set it in a moderately heated oven. When done, take off the crust carefully, and peel off the skin, put a friU of cut paper aroimd the knuckle, and raspings of bread over the fat of the ham, or serve it glazed and garnished with cut vegetables. It wiU take about four or five hours to bake it. Cooked in this way the flavor is much fijier than when boiled. PIGS' FEET PICKLED. Take twelve pigs' feet, scrape and wash them clean, put them into a sauce- pan with enough hot (not boiling) water to cover them. When partly done, salt them. It requires four to five hours to boil them soft. Pack them in a stone crock, and pour over them spiced vinegar made hot. They wiU be ready to use in a day or two. If you wish them for breakfast, spht them, make a batter of two eggs, a cup of nulk, salt, a teaspoonful of butter, with flour enough to make 134 MEATS. a thick batter; dip each piece in this and fry in hot lard. Or, dip them in beaten egg and flour and fry. Souse is good eaten cold or warm. BOILED HAM. First remove aU dust and mold, by wiping with a coarse cloth; soak it for an hour in cold water, then wash it thoroughly. Cut with a sharp knife the hardened surface from the base and butt of the ham. Place it over the fire in cold water, and let it come to a moderate boil, keeping it steadily at this point, allowing it to cook twenty minutes for every pound of meat. A ham weighing twelve pounds will require four hours to cook properly, as underdone ham is very unwholesome. When the ham is to be served hot, remove the skin by peeling it off, place it on a platter, the fat side up, and dot the surface with spots of black pepper. Stick in also some whole cloves. If the ham is to be served cold, allow it to remain in the pot until the water in which it was cooked becomes cold. This makes it more juicy. Serve it in the same manner as when served hot. BROILED HAM. Cut your ham into thin shces, which should be a httle less than one quarter of an inch thick. Trim very closely the skin from the upper side of each sUce, and also trim off the outer edge where the smoke has hardened the meat. If the ham is very salt lay it in cold water for one hour before cooking, then wipe with a dry cloth. Never soak ham in tepid or hot water, as it wUl toughen the meat. Broil over a brisk fire, turning the shces constantly. It wiU require about five minutes, and should be served the last thing directly from the gridiron, placed on a warm platter, with a httle butter and a sprinkle of pepper on the top of each shce. If ham or bacon is allowed to stand by the fire after it has been broiled or fried, it will speedily toughen, losing all its grateful juices. Cold boiled ham is very nice for broiling, and many prefer it to using the raw ham. POTTED HAM. To two pounds of lean ham allow one pound of fat, two teaspoonfuls of powdered mace, half a nutmeg, grated, rather more than half a teaspoonful of cayenne. Mode. — Mince the ham, fat and lean together, in the above proportion, and pound it well in a mortar, seasoning it with cayenne pepper, pounded mace and nutmeg; put the mixture into a deep baking dish, and bake for half an hour; then press it well into a stone jar, fill up the jar with clarified lard, cover it MEATS. 135 closely, and paste over it a piece of thick paper. If weU seasoned, it will keep a long time in winter, and will be found very convenient for sandwiches, etc. BOLOGNA SAUSAGE. (Cooked.) Two pounds of lean pork, two pounds of lean veal, two pounds of fresh lean beef, two pounds of fat salt pork, one pound beef suet, ten tablespoonfuls of powdered sage, one ounce each of parsley, savory, marjoram and thyme, mixed. Two teaspoonfuls of cayenne pepper, the same of black, one grated nutmeg, one teaspoonful of cloves, one minced onion, salt to taste. Chop or grind the meat and suet; season, and stuff into beef skins; tie these up, prick each in several places to allow the escape of steam; put into hot, not boihng water, and heat gradually to the boihng point. Cook slowly for one hour; take out the skins and lay them to dry in the sun, upon clean, sweet straw or hay. Eub the out- side of the skins with oU or melted butter, and place in a cool, dry cellar. If you wish to keep them more than a week, rub ginger or pepper on the outside, then wash it off before using. This is eaten without further cooking. Cut in roimd shoes and lay shced lemon around the edge of the dish, as many like to squeeze a few drops upon the sausage before eating. These are very nice smoked like hams. COUNTRY PORK SAUSAGES. Six pounds lean fresh pork, three pounds of chine fat, three tablespoonfuls of salt, two of black pepper, four tablespoonfuls of pounded and sifted sage, two of summer savory; Chop the lean and fat pork finely, mix the seasoning in with your hands, taste to see that it has the right flavor, then put them into cases, either the cleaned intestines of the hog, or make long, narrow bags of stout muslin, large enough to contain each enough sausage for a family dish. FiU these with the meat, dip in melted lard, and hang them in a cool, dry dark place. Some prefer to pack the meat in jars, pouring melted lard over it, covering the top, to be taken out as wanted and made into small round cakes with the hands, then fried brown. Many hke spices added to the seasoning — cloves, mace and nutmeg. This is a matter of taste. —Marion Harland. TO FRY SAUSAGES. Put a small piece of lard or butter into the frying-pan. Prick the sausages with a fork, lay them in the melted grease, keep moving them about, turning them frequently to prevent bursting; in ten or twelve minutes they will be sufficiently browned and cooked. Another sure way to prevent the cases from bursting is to cover them with cold water and let it come to the boihng point; turn 136 MEATS. off the water and fry them. Sausages are nicely cooked by putting them in a baking-pan and browning them in the oven, turning them once or twice. In this way you avoid all smoke and disagreeable odor. A pound will cook brown in ten minutes in a hot oven. HEAD CHEESE. Boil the forehead, ears and feet, and nice scraps trimmed from the hams of a fresh pig, imtil the meat will almost drop from the bones. Then separate the meat from the bones, put it in a large chopping-bowl, and season with pepper, salt, sage and summer savory. Chop it rather coarsely; put it back into the same kettle it was boiled in, with just enough of the Uquor in which it was boiled to prevent its burning; warm it through thoroughly j mixing it well together. Now pour it into a strong musUn bag, press the bag between two flat surfaces, with a heavy weight on top; when cold and sohd it can be cut in shoes. Good cold, or warmed up in vinegar. TO CURE HAMS AND BACON. (A Prize Recipe.) For each hundred pounds of hams, make a pickle of ten pounds of salt, two poimds of brown sugar, two ounces of saltpetre, and one ounce of red pepper, and from four to four and a half gallons of water, or just enough to cover the hams, after being packed ia a water-tight vessel, or enough salt to make a brine to float a fresh egg high enough, that is to say, out of water. First rub the hams with common salt, and lay them into a tub. Take the above ingredients, put them into a vessel over the flre, and heat it hot, stirring it frequently; remove all the scum, allow it to boil ten minutes, let it cool and pour over the meat. After laying in this brine five or six weeks, take out, drain and wipe, and smoke from two to three weeks. Small pieces of bacon may remain in this pickle two weeks, which would be sufficient, TO SMOKE HAMS AND FISH AT HOME. Take an old hogshead, stop up all the crevices, and fix a place to put a cross- stick near the bottom, to hang the articlec to be smoked on. Next, in the side, cut a hole near the top, to introduce an iron pan filled with hickory wood sawdust and small pieces of green wood. Having turned the hoshead upside down, hang the articles upon the cross-stick, introduce the iron pan in the opening, and place a piece of red-hot iron in the pan, cover it with sawdust, and all wiU be complete. Let a large ham remain ten days, and keep up a good smoke. The best way for keeping hams is to sew them in coarse cloths, whitewashed on the outside. MEATS. 137 TO CURE ENGLISH BACON. This process is called the " dry cure, " and is considered far preferable to the New England or Yankee style of putting prepared brine or pickle over the meat. First the hog should not be too large or too fat, weighing not over two hundred pounds; then after it is dressed and cooled cut it up into proper pieces; allow to every hundred pounds a mixture of foiur quarts of common salt, one quarter of a pound of saltpetre and four pounds of sugar. Rub this preparation thoroughly over and into each piece, then place them into a tight tub or suitable cask; there win a brine form of itself, from the j\iices of the meat, enough at least to baste it with, which should be done two or three times a week; turning each piece every time. In smoking this bacon, the sweetest flavor is derived from black birch chips, but if these are not to be had, the next best wood is hickory; the smoking with corn-cobs imparts a rank flavor to this bacon, which is very distasteful to English people visiting this country. It requires three weeks or a month to smoke this bacon properly. — Berkshire Recipe. TO TRY OUT LARD. Skin the leaf lard carefully, cut it into smaU pieces, and put it into a kettle or sauce-pan; pour in a cupful of water to prevent burning; set it over the fire where it wiU melt slowly. Stir it frequently and let it simmer until nothing remains but brown scraps. Eemove the scraps with a perforated skimmer, throw in a little salt to settle the fat, and, when clear, strain through a coarse cloth into jars. Eemember to watch it constantly, stirring it from the bottom until the salt is thrown in to settle it; then set it back on the range until clear. If it scorches it gives it a very bad flavor. Sauc& anb Bresstnas. DRAWN BUTTER Melted butter is the foundation of most of the common sauces. Have a covered sauce-pan for this purpose. One lined with porcelain wiU be best. Take a quarter of a pound of the best fresh butter, cut it up, and mix with it about one tablespoonful of flour. When it is thoroughly mixed, put it iato the sauce- pan, and add to it half a teacupful of hot water. Cover the sauce-pan and set it in a large tin pan of boiling water. Shake it round continually (always moving it the same way) till it is entirely melted and begins to simmer. Then let it rest tin it boils up. If you set it on too hot a fire, it wiU be oUy. If the butter and flour are not well mixed, it will be lumpy. If you put too much water, it wUl be thin and poor. All these defects are to be carefully avoided. In melting butter for sweet or pudding sauce, you may use milk instead of water TARTARE SAUCE. The raw yolks of two eggs, half a teacupful of pure olive oil, three tablespoon- fuls of vinegar, one of made mustard, one teaspoonful of sugar, a quarter of a tea- spoonful of pepper, one teaspoonfid of salt, one of onion juice, one tablespoonful of chopped capers, one of chopped cucumber pickle. Put together the same ae mayonnaise dressing, adding the chopped ingredients the last thing. This sauce is good for fried or boiled fish, boiled tongue, fish salad, and msTi be used with &ied and broiled meats. EGG SAUCE, OR WHITE SAUCE. Mix two tablespoonfuls of sifted flour with half a teacup of warm butter Place over the fire a sauce-pan containing a pint of sweet milk and a salt-spooo. of salt, and a dash of white pepper; when it reaches the boiling point, add tlie butter and flour, stirring briskly untfl it thickens and becomes like cream. Have ready three cold, hard-boiled eggs, shced and chopped, add them to the sauce; let them heat through thoroughly, and serve in a boat. If you have plenty of cream, use it and omit the butter. By omitting the eggs, you have the same as "White Sauce." OYSTER SAUCE. Take a pint of oysters and heat them in their own liquor long enough tc come to a boil, or until they begin to ruffle. Skim out the oysters into a warm SAUCES AND DRESSINGS. 139 dish, put into the liquor a teacup of milk or cream, two tablespooufiils of cold butter, a pinch of cayenne and salt; thicken with a tablespoonful of flour stirred to a paste, boil up and then add the oysters. Oyster sauce is used for fish, boUed turkey chickens and boiled white meats of most kinds. LOBSTER SAUCE. Put the coral and spawn of a boiled lobster into a mortar, with a tablespoonful of butter; poimd it to a smooth mass, then rub it through a sieve; melt nearly a quarter of a povmd of sweet butter, with a wineglass of water or vinegar; add a teaspoonful of made mustard, stir in the coral and spawn, and a Uttle salt and pepper; stir it imtil it is smooth, and serve. Some of the meat of the lobster may be chopped fine, and stirred into it. SAUCE FOR SALMON AND OTHER FISH. One cupful of milk heated to a boU and thickened with a tablespoonful of corn-starch previously wet up with cold water, the liquor from the salmon, one great spoonful of butter, one raw egg beaten light, the juice of half a lemon, mace and cayenne pepper to taste. Add the egg to thickened milk when you have stirred in the butter and hquor; take from the fire, season and let it stand in hot water three minutes, covered. Lastly put in lemon juice and turn out immediately. Pour it aU over and around the salmon. SAUCE FOR BOILED COD. To one giU of boiUng water add as much milk; stir into this while boiling two tablespoonfuls of butter gradually, oae tablespoonful of flour wet up with cold water; as it thickens, the chopped yolk of one boiled egg, and one raw egg beaten light. Take directly from the fire, season with pepper, salt, a little chopped parsley and the juice of one lemon, and set covered in boiling water (but not over fire) five minutes, stirring occasionally. Pour part of the sauce over fish when dished; the rest in a boat. Serve mashed potatoes with it. FISH SAUCE. No. 2. Make a pint of drawn butter, add one tablespoonful of pepper sauce or Wor- cestershire sauce, a little salt and six hard-boiled eggs, chopped fine. Pour over boiled fish and garnish with sliced lemon. Very nice. FISH S^UCE. No. 3. "Half a cunful of melted butter, half a cupful of vinegar, two tablespoonfuls or tomato catsup, salt, and a tablespoonful of made mustard. Boil ten minutes. 10 HO SAUCES AND DRESSINGS, CELERY SAUCE. Mix two tablespoonfuls of flour with half a teacupful of butter; have ready a pint of boiling milk; stir the flour and butter into the milk; take three heads of Cilery, cut iuto small bits, and boil for a few minutes in water, which strain off; put the celery into the melted butter, and keep it stirred over the fire for five or ten minutes. This is very nice with boiled fowl or turkey. Another way to make celery sauce is: Boil a head of celery until quite tender, then put it through a sieve; put the yolk of an egg in a basin, and beat it weU with the strained juice of a lemon; add the celery and a couple of spoonfuL° of liquor in which the turkey was boiled; salt and pepper to taste. CAPER SAUCE. Chop the capers a very little, unless quite small; make haK a pint of drawn butter, to which add the capers, with a large spoonful of the juice from, the bottle in which they are sold; let it just simmer, and serve in a tureen. Nastur- tiums much resemble capers in taste, though larger, and may be used, and, in fact, are preferred by many. They are grown on a climbing vine, and are culti- vated for their blossom and for pickling, When used as capers they should be chopped more. If neither capers nor nasturtiums are at hand, some pickles chop- ped up form a very good substitute in the sauce. BREAD SAUCE. One cup of stale bread-crumbs, one onion, two ounces of butter, pepper and salt, a little mace. Cut the onion fine, and boil it in milk tiU quite soft; then strain the milk on to the stale bread-crumbs, and let it stand an hour. Put it in a sauce-pan with the boiled onion, pepper, salt and mace. Give it a boil, and serve in sauce tureen. This sauce can also be used for grouse, and is very nice. Eoast partridges are nice served with bread-crumbs, fried brown in butter, with cranberry or currant jeUy laid beside them in the platter. TOMATO SAUCE. Take a quart can of tomatoes, put it over the fire in a stew-pan, put in one slice of onion, and two cloves, a little pepper and salt; boil about twenty minutes; then remove from the fire and strain it through a sieve. Now melt in another pan an oimce of butter, and as it melts, sprinkle in a tablespoonful of flour; stir it until it browns and froths a little. Mix the tomato pulp with it, and it is ready for the table. Excellent for mutton chops, roast beef, etc. SAUCES AND DRESSINGS. 141 ONION SAUCE. Work together until light a heaping tablespoonful of flour, and half a cupful of butter, and gradually add two cups of boiling milk; stir constantly until it comes to a boU; then stir into that four tender boiled onions that have been chopped fine. Salt and pepper to taste. Serve with boiled veal, poultry or mutton. CHILI SAUCE. Boil together two dozen ripe tomatoes, three small green peppers, or a half teaspoonful of cayenne pepper, one onion cut fine, half a cup of sugar. BoU until thick; then add two cups of vinegar; then strain the whole, set back on the fire and add a tablespoonful of salt, and a teaspoonful each of ginger, allspice, cloves and cinnamon; boil all five nunutes, remove and seal in glass bottles. This is very nice. MINT SAUCE. Take fresh young spearmint leaves, stripped from the stems; wash and drain them, or dry on a cloth. Chop very fine, put ia a gravy boat, and to three tablespoonfuls of mint put two of white sugar; mix and let it stand a few minutes, then pour over it sis tablespoonfuls of good cider or white- wine vinegar. The sauce should be made some time before it is to be used, so that the fiavor of the mint may be well extracted. Fine with roast lamb. SHARP BROWN SAUCE. Put in a sauce-pan one tablespoonful of chopped onion, three tablespoonfuls of good cider vinegar, six tablespoonfuls of water, three of tomato catsup, a little pepper and salt, half a cup of melted butter, in which stir a tablespoonful of sifted flom*; put aU together and boU until it thickens. This is most excellent with boiled meats, fish and poultry. BECHAMEL SAUCE. Put three tablespoonfuls df butter in a sauce-pan; add three tablespoonfuls of sifted flour, quarter of a teaspoonful of nutmeg, ten pepper-corns, a teaspoonful of salt; beat all well together; then add to this, three slices of onion, two slices of carrot, two sprigs of parsley, two of thyme, a bay leaf and half a dozen mush- rooms cut up. Moisten the whole with a pint of stock or water and a cup of sweet cream. Set it on the stove and cook slowly for half of an hour, watching closely that it does not bum; then strain through a sieve. Most excellent with roast veal, meats and fish. —St. Charles Hotel, New Orleans. 142 SAUCES AND DRESSINGS. MAITRE D'HOTEL SAUCE. Make a teacupful of drawn butter; add to it the juice of a lemon, two table- spoonfuls of minced onion, three tablespoonfuls of chopped parsley, a teaspoon- ful of powdered thyme or summer savory, a pinch of cayenne and salt. Simmer over the fire, and stir well. Excellent with aU kinds of flsh. WINE SAUCE FOR GAME. Half a glass of currant jelly, half a glass of port wine, half a glass of water, a tablespoonful of cold butter, a teaspoonful of salt, the juice of half a lemon, a pinch of cayenne pepper and three cloves. Simmer all together a few minutes, adding the wine after it is strained. A few spoonfuls of the gravy from the game may be added to it. This sauce is especially nice with venison. — Tabor House, Denver. HOLLANDAISE SAUCE. Half a teacupful of butter, the juice of half a lemon, the yolk of two eggs, a speck of cayenne pepper, half a cupful of boiling water, half a teaspoonful of salt; beat the butter to a cream, add the yolks of eggs one by one; then the lemon- juice, pepper and salt, beating aU thoroughly; place the bowl in which is the mixture in a sauce-pan of boOing water; beat with an egg-beater until it begins to thicken which wiU be in about a minute; then add the boiling water, beating aU the time; stir untU it begins to thicken Uke soft custard; stir a few minutes after fciking from the fire; be careful not to cook it too long. This is very nice with baked fish. — Miss Parloa. CURRANT JELLY SAUCE. Three tablespoonfuls of butter, one onion, one bay leaf, one sprig of celery, two tablespoonfuls of vinegar, half a cupful of currant jelly, one tablespoonful of flovir, one pint of stock, salt, pepper. Cook the butter and onion until the latter begins to color. Add the flour and herbs. Stir until brown; add the stock, and simmer twenty minutes. Strain, and skim off all the fat. Add the jeUy, and stir over the fire until it is melted. Serve with game. BROWN SAUCE. Delicious sauce for meats is made in this way: Slice a large onion, and fry in butter till it is brown; then cover the onion with rich brown gravy, which is left from roast beef; add mustard, salt and pepper, and if you choose a tablespoonful ©f "Worcestershire sauce; let this boil up, and if too thick, thin it with a little SAUCES AND DRESSINGS. 1 43 stock or gravy, or even a little hot water with butter. Pour this when done through a fine sieve. Of course a larger quantity can be prepared at once than is mentioned here. MUSHROOM SAUCE. Wash a pint of small button mushrooms, remove the stems and outside skins, stew them slowly in veal gravy or milk or cream, adding an onion, and season- ing with pepper, salt and a little butter roUed in flour. Their flavor wiU be heightened by salting a few the night before, to extract the juice. In dressing mushrooms, only those of a dull pearl color on the outside and the under part tinged with pale pink should be selected. If there is a poisonous one among them, the onion in the sauce will tarn black. In such a case throw the whole a,way. Used for poultry, beef or fish. APPLE SAUCE. When you wish to serve apple sauce with meat prepare it in this way: Cook the apples until they are very tender, then stir them thoroughly so there wiU be no lumps at all; add the sugar and a little gelatine dissolved in warm water, a tablespoonful in a pint of sauce; pour the sauce into bowls, and when cold it will be stiff like jeUy, and can be turned out on a plate. Cranberry sauce can bo treated in the same way. Many prefer this to plain stewing. Apples cooked in the following way look very pretty on a tea-table, and are appreciated by the palate. Select firm, round greenings; pare neatly and cut in halves; place in a shallow stew-pan with sufiicient bofling water to cover them, and a cupful of sugar to every six apples. Each half should cook on the bottom of the pan, and be removed from the others so as not to injure its shape. Stew slowly until the pieces are very tender; remove to a dish carefully; boil the syrup half an hour longer; pour it over the apples and eat cold. A few pieces of lemon boiled in the syrup adds to the flavor. These sauces are a fine accom- paniment to roast pork or roast goose. CIDER APPLE SAUCE. Boil four quarts of new cider until it is reduced to two quarts, then put into it enough pared and quartered apples to fill the kettle; let the whole stew over a moderate fire four hours; add cinnamon if hked. This sauce is very fine with almost any kind of meat. OLD-FASHIONED APPLE SAUCE. Pare aud chop a dozen medium-sized apples, put them in a deep pudding-dishj sprinkle over them a heaping coffee-cupful of sugar and one of water. Place '44 SA UCES AND DRESSINGS. them in the oven and bake slowly two hours or more, or until they are a deep red brown; quite as nice as preserves. CRANBERRY SAUCE. One quart of cranberries, two cupfuls of sugar, and a pint of water. Wash the cranberries, then put them on the fire with the water, but in a covered sauce- pan. Let them simmer until each cranberry bursts open; then remove the cover of the sauce-pan, add the sugar and let them aU boil for twenty minutes without the cover. The cranberries must never be stirred from the time they are placed on the fire. This is an unfailing recipe for a most deUcious preparation of cran- berries. Very fine with turkey and game. APPLE OMELET. Apple omelet, to be served with broiled spare-rib or roast pork, is very deU- cate. Take nine large, tart apples, four eggs, one cup of sugar, one tablespoon- ful of butter; add cinnamon or other spices to suit your taste; stew the apples till they are very soft; mash them so that there will be no lumps; add the butter and sugar while they are still warm; but let them cool before putting in the beaten eggs; bake this till it is brown; you may put it all in a shallow pudding- dish or in two tin plates to bake. Very good. FLAVORED VINEGARS. Almost all the flavorings used for meats and salads may be prepared in vinegar with little trouble and expense, and wHl be found useful to impart an acid to flavors when lemons are not at hand. Tarragon, sweet basil, bumet, green mint, sage, thyme, sweet-marjoram, etc., may be prepared by putting three ounces of either of these herbs, when in blossom, into one gallon of sharp vinegar; let stand ten days, strain off clear, and bottle for use. Celery and cayenne may be prepared, using three ounces of the seed as above. CUCUMBER VINEGAR. Ingredients. — Ten large cucmnbers, or twelve smaller ones, one quart of vinegar, two onions, two shalots, one tablespoonful of salt, two tablespoontols of pepper, a quarter of a teaspoonf ul of cayenne. JfocZe. — Pare and shce the cucumbers, put them in a stone jar, or wide- mouthed bottle, with the vinegar; slice the onions and shalots, and add them, with aU the other ingredients, to the cucumbers. Let it stand four or five days; boil it aU up, and when cold, strain the liquor through a piece of musHn, and SAUCES AND DRESSINGS. 1 45 store it away in small bottles well sealed. This vinegar is ,* very nice addition to gravies, hashes, etc., as well as a great improvement to salads, or to eat with cold meat. CURRY POWDER. To make curry powder, take one ounce of ginger, one ounce of mustard, on» oimce of pepper, three ounces of coriander seed, three ounces of turmeric, half an ounce of cardamoms, one-quarter ounce of cayenne pepper, one-quarter ounce of cinnamon, and one-quarter ovmce of cmnmia seed. Pound all these ingre- dients very fine in a mortal-; sift them and cork tight in a bottle. This can be had already prepared at most druggists, and it is much less trouble to purchase it than to make it at home. CURRY SAUCE. One tablespoonf ul of butter, one of flour, one teaspoonful of curry powder, one large sUce of onion, one large cupful of stock, salt and pepper to taste. Cut the onion fine, and fry brown in the butter. Add the flour and curry powder. Stir for one minute, add the stock and season with the salt and pepper. Sinmaer five minutes; then strain and serve. This sauce can be served with a broil at sauU of meat or fish. TO BROWN BUTTER. Put a lump of butter into a hot frying-pan, and toss it about imtU it browns. Stir brown flour into it until it is smooth and begins to boil. Use it for coloring gravies, and sauces for meats. TO BROWN FLOUR. Spread flour upon a tin pie-plate, set it upon the stove or in a very hot oven, and stir continually after it begins to color, until it is brown all through. Keep it always on hand; put away in glass jars covered closely. It is excel- lent for coloring and thickening many dishes. TO MAKE MUSTARD. Boil some vinegar; take four spoonfuls of mustard, half of a teaspoonful of sugar, a salt-spoonful of salt, a tablespoonful of melted butter; mix well. FRENCH MUSTARD. Three tablespoonf uls of mustard, one tablespoonful of granulated sugar, well worked together, then beat in an egg until it is smooth; add one teacupful of vinegar, a Uttle at a time, working it all smooth; then set on the stove and cook 146 SAUCES AND DUESSINGS. three or four minutes, stirring all the time; when cool, add one tablespoonful of the best oHve oil, taking care to get it aU thoroughly worked in and smooth. You will find this very nice. — Mrs. D. Riegel. KITCHEN PEPPER. Mix one ounce of ground ginger, half an ovuice each of black pepper, groimd cinnamon, nutmeg and allspice, one teaspoonful of ground cloves, and six ounces of salt. Keep in a tightly corked bottle. — The Caterer. PREPARED COCOANUT (For Pies, Puddings, &c.) To prepare cocoanut for future use; first cut a hole through the meat at one of the holes in the end, draw off the milk, then loosen the meat by pounding the nut well on all sides. Crack the nut and take out the meat, and place the pieces of meat in a cool open oven over night, or for a few hours, to dry; then grate it. If there is more grated than is needed for present use, sprinkle it with sugar, and spread out in a cool dry place. When dry enough put away in dry cans 01 bottles. Will keep for weeks. SPICES. Ginger is the root of a shrub first known in Asia, and now cultivated in the West Indies and Sierra Leone. The stem grows three or four feet high, and dies every year. There are two varieties of ginger — ^the white and black — caused by taking more or less care in selecting and preparing the roots, which are always dug in winter, when the stems are withered. The white is the best. Cinnamon is the inner bark of a beautif vd tree, a native of Ceylon, that grows from twenty to thirty feet in height and lives to be centuries old. Cloves. — Native to the Molucca Islands, and so called from resemblance to a naU (clavis). The East Indians call them " changkek," from the Chinese " te- chengMa" (fragrant nails). They grow on a strait, smooth-barked tree, about forty feet high. Cloves are not fruits, but blossoms, gathered before they are quite unfolded. Allspice. — A berry so called because it combines the flavor of several spices — grows abundantly oa the allspice or bayberry tree; native of South America and the West Indies. A single tree has been known to produce one hundred and fifty pounds of berries. They are purple when ripe. Black pepper is made by grinding the dried berry of a climbing viae, native to the East Indies. White pepper is obtained from the same berries, freed from SAUCES AND DUESSINGS. 147 their husk or rind. Red or cayenne pepper is obtained by grinding the scarlet pod or seed-vessel of a tropical plant that is now cultivated in all parts of the world. Nutmeg is the kernel of a small, smooth, pear-shaped fruit that grows on a tree in the Molucca Islands, and other parts of the East. The trees commence bearing in the seventh year, and continue fruitful untU they are seventy or eighty years old. Around the nutmeg or kernel is a bright, brown sheU. This shell has a soft scarlet covering, which, when flattened out and dried, is known as mace. The best nutmegs are sohd, and emit oil when pricked with a pin. HERBS FOR WINTER. To prepare herbs for winter use, such as sage, summer savory, thyme, mint or any of the sweet herbs, they should be gathered fresh iu their season, or procm-e them from the market. Examine them well, throwing out all poor sprigs; then wash and shake them; tie into small bundles, and tie over the bundles a piece of netting or old lace, (to keep off the dust); hang up in a warm, dry place, the leaves downward. In a few days the herb will be thoroughly dry •and brittle. Or you may place them in a cool oven, and let them remain in it until perfectly dry. Then pick off aU the leaves, and the tender tops of the stems; put them in a clean, large-mouthed bottle that is perfectly dry. When wanted for use, rub fine, and sift through a sieve. It is much better to put them in bottles as soon as dried, as long exposure to the air causes them to lose strength and flavor. MEATS AND THEIR ACCOMPANIMENTS. With roast beef: tomato sauce, grated horse-radish, mustard, cranberry sauce, pickles. With roast pork: apple sauce, cranberry sauce. TSTith roast veal: tomato sauce, mushroom sauce, onion sauce and cranberry sauce. Horse-radish and lemons are good. With roast mutton: currant jelly, caper sauce. With boiled mutton: onion sauce, caper sauce. With boiled fowls: bread sauce, onion sauce, lemon sauce, cranberry sauce, jellies. Also cream sauce. With roast lamb: mint sauce. With roast turkey: cranberry sauce, currant jelly. With boiled turkey: oyster sauce. With venison or wild ducks: cranberry sauce, currant jeUy, or currant jelly warmed with port wine. 148 SAUCES AND DUESSINGS. With roast goose: apple sauce, cranberry sauce, grape or currant jelly. With boiled fresh mackerel: stewed gooseberries. With boUed blue fish: white cream sauce, lemon sauce. With broiled shad: mushroom sauce, parsley or egg sauce. With fresh salmon: green peas, cream sauce. Pickles are good with aU roast meats, and in fact are suitable accompaniments to aU kinds of meats in general. Spinach is the proper accompaniment to veal; green peas to lamb. Lemon juice makes a very grateful addition to nearly all the insipid members of the fish kingdom. Shoes of lemon cut into very small dice and stirred into drawn butter and allowed to come to the boiling point, served with fowls, is a fine accompaniment. VEGETABLES APPROPRIATE TO DIFFERENT DISHES. Potatoes are good with aU meats. With fowls they are nicest mashed. Sweet potatoes are most appropriate with roast meats, as also are onions, winter squash, cucvunbers and asparagus. Carrots, parsnips, turnips, greens and cabbage are generally eaten with boiled meat, and com, beets, peas and beans are appropriate to either boiled or roasted meat. Mashed turnip is good with roast pork and with boiled meats. Tomatoes are good with almost every kind of meats, especially with roasts. WARM DISHES FOR BREAKFAST. The following of hot breakfast dishes may be of assistance in knowing what to provide for the comfortable meal called breakfast. Broiled beef steak, broiled chops, broiled chicken, broiled fish, broiled quail on toast, fried pork tenderloins, fried pig's feet, fried oysters, fried clams, fried hver and bacon, fried chops, fried pork, ham and eggs fried, veal cutlets breaded, sausages, fricasseed tripe, fricasseed kidneys, turkey or chicken hash, com beef hash, beef croquettes, codfish balls, creamed codfish, stewed meats on toast, poached eggs on toast, omelettes, eggs boUed plain, and eggs cooked in any oif the various styles. VEGETABLES FOR BREAKFAST. Potatoes in any of the various modes of cooking, also stewed tomatoes, stew- ed corn, raw radishes, cucumbers sHced, tomatoes shced raw, water cress, lettuce. To be included with the breakfast dishes: oatmeal mush, cracked wheat, hominy or corn-meal mush, these with cream, milk and sugar or syrup. SAUCES AND DRESSINGS— SALADS. 149 Then numberless varieties of bread can be selected, in form of roUs, fritters, mtiffins, waffles, corn-cakes, griddle-cakes, etc., etc. For beverages, coffee, chocolate and cocoa, or tea if one prefers it; these are aU suitable for the breakfast table. When obtainable always have a vase of choice flowers on the breakfast ta- ble; also some fresh fruit, if convenient. Salabs, Everything in the make-up of a salad should be of the freshest material, the vegetables crisp and fresh, the oil or butter the very best, meats, fowl and fish well cooked, pvire cider or white- wine vinegar — in fact, every ingredient first- class, to insure success. The vegetables used in salad are: Beet-root, onions, potatoes, cabbage, lettuce, celery, cucumbers, lentils, haricots, winter cress, peas, French beans, radish, cauliflower, — all these may be used judiciously in salad, if properly seasoned, according to the foUowing directions: Chervil is a dehcious salad herb, invariably found in all salads prepared by a French gourmet. No man can be a true epicure who is unfamiliar with this excellent herb. It may be procured from the vegetable stands at Fulton and Washington markets the year round. Its leaves resemble parsley, but are more divided, and a few of them added to a breakfast salad give a dehghtful flavor. Chervil vinegar. — A few drops of this vinegar added to fish sauces or salads is excellent, and well repays the Uttle trouble taken in its preparation. Half fill a bottle with fresh or dry chervil leaves; fill the bottle with good vinegar and heat it gently by placing it in warm water, which bring to boiling point; i-emove from the fire; when cool cork, and in two weeks it wfll be ready for use. MAYONNAISE DRESSING. Put the yolks of foxu" fresh raw eggs, with two hard-boiled ones, into a cold bowl. Eub these as smoooth as possible before introducing the oil; a good measure of oil is a tablespoonful to each yolk of raw egg. AU the ant consists in introducing the oil by degrees, a few drops at a time. You can never make a good salad without taking plenty of time. When the oil is well mixed, and assumes the appearance of jeUy, put ia two heaping teaspoonfuls of dry table salt, one of pepper, and one of made mustard. Never put in salt and pepper 150 SAUCES AND DRESSINGS— SALADS. before this stage of the process, because the salt and pepper wovQd coagulate the albumen of the eggs, and you could not get the dressing smooth. Two table- spoonfuls of Tinegar added gradually. The Mayonnaise should be the thickness of thick cream when finished, but if it looks like curdling when mixing it, set in the ice-box or in a cold place for about forty minutes or an hour, then mix it again. It is a good idea to place it in a pan of cracked ice while mixing. For lobster salad, use the coraZ, mashed and pressed through a sieve, then add to the above. Salad dressing should be kept in a separate bowl in a cold place, and not mixed with the salad until the moment it is to be served, or it may lose its crispness and freshness. DRESSING FOR COLD SLAW. (Cabbage Salad.) Beat up two eggs, with two tablespoonfuls of sugar add a piece of butter the size of half an egg, a teaspoonful of mustard, a httle pepper, and lastly a teacup of vinegar. Put aU these ingredients into a dish over the fire, and cook like a soft custard. Some think it improved by adding half a cupful of thick sweet cream to this dressing; in that case use less vinegar. Either way is very fine. SALAD CREAM DRESSING. No. i. One cup fresh cream, one spoonful fine flour, the whites of two eggs beaten stiff, three spoonfuls of vinegar, two spoonfuls of salad oil or soft butter, two spoon- fuls of powdered sugar, one teaspoonful salt, one half teaspoonful pepper, one teaspoonful of made mustard. Heat cream almost to bofling; stir in the flour, previously wet with cold milk; boil two minutes, stirring aU the time; add sugar and take from fire. When half cold, beat in whipped whites of egg; set aside to cool. When quite cold, whip in the oil or butter, pepper, mustard and salt; if the salad is ready, add vinegar, and pour at once over it. CREAM DRESSING. No. 2. Two tablespoonfuls ol whipped sweet cream, two of sugar, and four of vine- gar; beat weU and pour over the cabbage, previously cut very fine and seasoned with salt FRENCH SALAD DRESSING. Mix one saltspoon of pepper with one of salt; add three tablespoonfuls of ohve oil, and one even tablespoonful of onion, scraped fine; then one tablespoon- SA UCES AND DRESSINGS— SALADS. 1 5 1 ful of vinegar; when well mixed, pour the mixture over your salad, and stir aU till well mingled. The merit of a salad is that it should be cool, fresh and crisp. For vegetables, use only the delicate white stalks of celery, the small heart-leaves of lettuce, or tenderest stalks and leaves of the white cabbage. Keep the vegetable portions crisp and fresh, until the time for serving, when add the meat. For chicken and fish salads, use the Mayonnaise dressing. For simple vegetable salads, the French dressing is most appropriate, using onion rather than garlic. MIXED SUMMER SALAD. Three heads of lettuce, two teaspoonfuls of green mustard leaves; a handful of water-cresses; five tender radishes; one cucumber; three hard-boiled eggs; two teaspoonfuls of white sugar; one teaspoonf ul of salt; one teaspoonf ul of pepper; one teaspoonful of made mustard; one teacupful of vinegar; half a teacupfuJ of oil. Mix all well together, and serve with a lump of ice in the middle. — "Common Sense in the Household." CHICKEN SALAD. Boil the fowls tender, and remove all the fat, gristle and skin; mince tlvx> meat in small pieces, but do not hash it. To one chicken put twice and a half its weight in celery, cut in pieces of about one-quarter of an inch; mix thor- oughly, and set it in a cool place, — the ice chest. In the meantime prepare a " Mayonnaise dressing," and when ready for tht, table pour this dressing over the chicken and celery, tossing and mixing it thor- oughly. Set it in a cool place vmtU ready to serve. Garnish with celery tips, oi cold hard-boiled eggs, lettuce-leaves, from the heart, cold boiled beets or capersj ohves. Crisp cabbage is a good substitute for celery; when celery is not to be had use celery vinegar in the dressing. Turkey makes a fine salad. LOBSTER SALAD. No. i. Prepare a sauce with the coral of a fine, new lobster, boiled fresh for about half an hour. Pormd and rub it smooth, and mix very gradually with a dress- ing made from the yolks of two hard-boiled eggs, a tablespoonful of made mus- tard, three of salad oU, two of vinegar, one of white powdered sugar, a small teaspoonful of salt, as mucJi black pepper, a pinch of cayenne and two fresh yolks of eggs. Next fill your salad bowl with some shred lettuce, the better part of two, leaving the small curled centre to garnish your dish with. Mingle 152 SAUCES AND DRESSINGS— SALADS. with this the flesh of your lobster, torn, broken or cut into bits seasoned with salt and pepper and a small portion of the dressing. Pour over the whole the rest of the dressing; put your lettuce-hearts down the centre and arrange upon thesides slices of hard-boUed eggs. LOBSTER SALAD. No. 2, Using canned lobsters, take a can, skim off all the oil on the surface, and •hop the meat up coarsely on a flat dish. Prepare the same way six heads of celery; roix a teaspoonful of mustard into a smooth paste with a Uttle vinegar; add two fresh yolks of eggs; a tablespoonful of butter, creamed, a small tea- spoonful of salt, the same of pepper, a quarter of a teaspoonful of cayenne pepper, a giU of vinegar, and the mashed yolks of two hard-boiled eggs. Mix a small portion of the dressing with the celery and meat, and turn the remainder over aU. Garnish with the green tops of celery, and a hard-boiled egg, cut into thin rings. FISH SALAD. Take a fresh white fish or trout, boil and chop it, but not too fine; put with the same quantity of chopped cabbage, celery or lettuce; season the same as ehicken salad. Garnish with the tender leaves of the heart of lettuce. OYSTER SALAD. Drain the liquor from a quart of fresh oysters. Put them in hot vinegar enough to cover them placed over the fire; let them remain xaniil plum'p, but not cooked; then drop them immediately in cold water, drain off, and mix with them two pickled cucumbers cut fine, also a quart of celery cut in dice pieces, some seasoning of salt and pepper. Mix aU well together, tossing up with a sUver fork. Pom- over the whole a "Mayonnaise dressing." Garnish with celery tips and sUces of hard-boiled eggs arranged tastefully. DUTCH SALAD. Wash, spUt and bone a dozen anchovies, and roll each one up; wash, spUt and bone one herring, and cut it up into small pieces; cut up into dice an equal quantity of Bologna or Lyons sausage, or of smoked ham and sausages; also, an equal quantity of the breast of cold roast fowl, or veal; add likewise, always in the same quantity, and cut into'dice, beet-roots, pickled cucumbers, cold boiled potatoes cut in larger dice, and in quantity according to taste, but at least thrice as much potato as anything else; add a tablespoonful of capers, the yolks and whites of some hard-boiled eggs, minced separately, and a dozen stoned oUves; SA UCES AND DRESSINGS— SALADS. 1 5 3 mix all the ingredients weU. together, reserving the olives and anchovies to orna- ment the top of the bov^^l; beat up together oil and Tarragon vinegar with white pepper and French mustard to taste; pour this over the salad and serve. HAM SALAD. Take cold boiled ham, fat and lean together, chop it until it is thoroughly mixed, and the pieces are about the size of peas; then add to this an equal quan- tity of celeiT" cut fine; if celery is out of season, lettuce may be substituted. Line a dish thickly with lettuce-leaves and fill with the chopped ham and celery. Make a dressing the same as for cold slaw and turn over the whole. Very fine. CRAB SALAD. Boil three dozen hard-shell crabs twenty-five minutes; drain and let them cool gradually; remove the upper shell and the tail, break the remainder apart and pick out the meat carefully. The large claws should not be forgotten, for they contain a dainty morsel, and the creamy fat attached to the upper shell should not be overlooked. Line a salad-bowl with the small white leaves of two heads of lettuce, add the crab meat, pour over it a Mayonnaise garnish with crab claws, hard-boiled eggs, and Uttle mounds of cress-leaves, which may be mixed vnth the salad when served. COLD SLAW. Select the finest head of bleached cabbage — that is to say, one of the finest and most compact of the more deUcate varieties; cut up enough into shreds to fill a large vegetable-dish or salad-bowl — that to be regulated by the size of the cabbage and the quantity required; shave very fine, and after that chop up, the more thoroughly the better. Put this into a dish in which it is to be served, after seasoning it well with salt and pepper. Turn over it a dressing made as for cold slaw; mix it weU, and garnish vnth shces of hard-boiled eggs. PLAIN COLD SLAW. Shce cabbage very fine; season with salt, pepper and a httle sugar; pour over vinegar and mix thoroughly. It is nice served in the centre of a platter with fried oysters around it. HOT SLAW. Cut the cabbage as for cold slaw; put it into a stew-pan, and set it on the top of the stove for half an hour, or tiU hot all through; do not let it boil. Then make a dressing the same as for cold slaw, and, while hot, povir it over the hot 1 54 SA UCES AND DRESSINGS— SALADS. cabbage. Stir it until well mixed and the cabbage looks coddled. Serve imme- diately. TOMATO SALAD. Peel and slice twelve good, sound, fresh tomatoes; the slices about a quarter of an inch thick. Set them on the ice or in a refrigerator while you make th& dressing. Make the same as "Mayonnaise," or you may use "Cream dress- ing." Take one head of the broad-leaved variety of lettuce, wash, and arrange them neatly around the sides of a salad bowl. Place the cold, shced tomatoes in the centre. Pour over the dressing and serve. ENDIVE. This ought to be nicely blanched and crisp, and is the most wholesome of aU salads. Take two, cut away the root, remove the dark-green leaves, and pick off all the rest; wash and drain well, add a few chives. Dress with Mayonnaise^ dressing. Endive is extensively cultivated for the adulteration of coffee; is also a fine reUsh, and has broad leaves. Endive is of the same nature as chiccory, the- leaves being curly. CELERY SALAD. Prepare the dressing the same as for tomato salad; cut the celery into bits half an inch long, and season. Serve at once before the vinegar injures the crispness of the vegetable. LETTUCE SALAD. Take the yolks of three hard-boiled eggs, and salt and mustard to taste j mash it fine; make a paste by adding a dessertspoonful of oUve oil or melted butter (use butter always when it is difficult to get fresh oil); mix thoroughly, and then dilute by adding gradually a teacupf ul of vinegar, and pour over the lettuce. Garnish by slicing another egg and laying over the lettuce. This is sufficient for a moderate-sized dish of lettuce. POTATO SALAD, HOT. Pare six or eight large potatoes, and boil till done, and shce thin while hot; peel and cut up three large onions, into small bits and mix vpith the potatoes; cut up some breakfast bacon into small bits, sufficient to fiU a teacup; and fry it a light brown; remove the meat, and into the grease stir three tablespoonfuls of vinegar, making a soin- gravy, which with the bacon pour over the potato and onion; mix lightly. To be eaten when hot. SAUCES AND DRESSINGS— SALADS. 155 POTATO SALAD, COLD. Chop cold boiled potatoes tine, with enough raw onions to season nicely; make a dressing as for lettuce salad, and pour over it. BEAN SALAD. String young beans; break into half -inch pieces or leave whole; wash and cook soft in salt water; drain weU; add finely chopped onions, pepper, salt and ▼inegar; when cool, add ohve oU or melted butter. TO DRESS CUCUMBERS RAW. They should be as fresh from the vine as possible, few vegetables being more unwholesome when long gathered. As soon as they are brought in, lay them in cold water. Just before they are to go to table take them out, pare them and shoe them into a pan of fresh cold water. When they are all sUced, transfer them to a deep dish; season them with a Uttle salt and black pepper, and pour over them some of the best vinegar. You may mix with them a small quantity of shced onions, not to be eaten, but to communicate a slight flavor of onion to the vinegar. CELERY UNDRESSED. Celery is sometimes sent to the table without dressing. Scrape the outside stalks, and cut off the green tops and the roots; lay it in cold water untU near the time to serve, then change the water, in which let it stand three or four minutes; split the stalks in three, with a sharp knife, being careful not to break them, and serve in goblet-shaped salad glasses. To crisp celery, let it he in ice- water two hours before serving; to fringe the stalks, stick several coarse needles into a cork, and draw the stalk half way from the top through the needles several times and lay in the refrigerator to curl and crisp. RADISHES. AU the varieties are generally served in the same manner, by scraping and placing on the table in glasses containing some cold water to keep them fresh looking. PEPPERGRASS AND CRESS. These are used mostly as an appetizer, served simply with salt. Cresses are oecasionaUy used in making salad. 156 SAUCES AND DRESSINGS— CATSUPS. HORSE-RADISH. Horse-radish is an agreeable relish, and has a particularly fresh taste in the spring; is scraped fine or grated, and set on the table in a small covered cup; ■much that is bottled and sold as horse-radish is adulterated with grated tvumip. LETTUCE. Wash each leaf separately, breaking them from the head; crisp in ice- water and serve the leaves whole, to be prepared at table, providing hard-boiled eggs cut in halves or shoes, oil and other ingredients, to be mixed at table to individual taste. Catsups. TOMATO CATSUP. No. i. Put into two quarts of tomato-pulp (or two cans of canned tomatoes) one onion, cut fine, two tablespoonfuls of salt and three tablespoonfuls of brown sugar. Boi^ until quite thick; then take from the fire and strain it through a sieve, working it until it is all through but the seeds. Put it back on the stove, and add two tablespoonfuls of mustard, one of allspice, one of black pepper, and one of cinnamon, one teaspoonful of groimd cloves, half a teaspoonful of cayenne pepper, one grated nutmeg, one pint of good vinegar; boil it until it win just run from the mouth of a bottle. It should be watched, stirred often, that it does not bum. If sealed tight while hot, in large-mouthed bottles it will keep good for years. TOMATO CATSUP. No. 2. Cook one gallon of choice ripe tomatoes; strain them, and cook again iintil they become quite thick. About fifteen minutes before taking up put into them. a small level teaspoonful of cayenne pepper, one tablespoonful of mustard seed, half a tablespoonful of whole cloves, one tablespoonful of whole allspice, tied ali in a thin mushn bag. At the same time, add one heaping tablespoonful oj sugar, and one teacupful of best vinegar, and salt to suit the taste. Seal up air- tight, either in bottles or jugs. Tliis is a valuable Southern recipe. GREEN TOMATO CATSUP. One peck of green tomatoes, and two large onions, sUced. Place them ia 'layers, sprinkling salt between; let them stand twenty-four hours and then SAUCES AND DRESSINGS— C A TSUFS. 157 drain them. Add a quarter of a pound of mustard seed, one ounce allspice, one ounce cloves, one ounce ground mustard, one ounce ground ginger, two table- spoonfuls black pepper, two teaspoonf uls celery seed, a quarter of a pound (rf brown sugar. Put all in preserving-pan, cover with vinegar, and boil two hours; then strain through a sieve and bottle for use. WALNUT CATSUP. One hundred walnuts, six ounces of shalots, one head of garlic, half a pound ©f salt, two quarts of vinegar, two oimces of anchovies, two ounces of pepper, a quarter of an oimce of mace, half an oimce of cloves; beat in a large mortar a hundred green walnuts imtil they are thoroughly broken; then put them into a jar with six ounces of shalots cut into pieces, a head of garhc, two quarts of vinegar and the half pound of salt; let them stand for a fortnight, stirring them twice a day. Strain off the liquor, put into a stew-pan with the anchovies, whole pepper, half an ounce of cloves and a quarter of an ounce of mace; boil it half an hour, skimming it well. Strain it off, and when cold, pour it clear from any sediment into small bottles, cork it down closely and store it in a dry place. The sediment can be used for flavoring sauces. OYSTER CATSUP. One pint of oyster meats, one teacupful of sherry, a tablespoonfial of salt, a teaspoonful of cayenne pepper, the same of powdered mace, a gill of cider vinegar. Procure the oysters very fresh, and open sufficient to fill a pint measure; save the Uquor, and scald the oysters in it with the sherry; strain the oysters, and chop them fine with the salt, cayenne and mace, imtil reduced to a pulp; then add it to the hquor in which they were scalded; boil it again five minutes, and skim well; rub the whole through a sieve, and when cold^ bottle and cork closely. The corks should be sealed. MUSHROOM CATSUP. Use the larger kind, known as umbrellas or "flaps." They must be very fresh and not gathered in very wet weather, or the catsup wQl be less apt to keep. Wash and cut them in two to four pieces, and place them in a wide, flat jar or crock in layers, sprinkling each layer with salt, and let them stand for twenty-four hotirs; take them out and press out the juice, when bottle and cork; put the mushrooms back again, and in another twenty-four hours press them again; bottle and cork; repeat this for the third tame, and then Eoix 158 SA UCES AND DRESSINGS— CA TS UPS. together all the juice extracted; add to it pepper, allspice, one or more cloves aceerding to quantity, pounded together; boil the whole, and skim as long as any scum rises; bottle when cool; put in each bottle two cloves and a pej^er- com. Cork and seal, put in a dry place, and it will keep for years. GOOSEBERRY CATSUP. Ten pounds of fruit gathered just before ripening, five pounds of sugar, one quart of vinegar, two tablespoonf uls each of ground black pepper, allspice, and cinnamon. BoU the fruit in vinegar until reduced to a pulp, then add sugar and the other seasoning. Seal it hot. Grape catsup is made in the same manner. CUCUMBER CATSUP. Take cucumbers suitable for the table; peel and grate them, salt a little, and put in a bag to drain over night; in the morning season to taste with salt, pepper and vinegar, put in small jars and seal tight for fall or winter use. CURRANT CATSUP. Four poimds of currants, two pounds of sugar, one pint of vinegaf, one tea- spoonful of cloves, a tablespoonful of cinnamon, pepper and allspice. Boil in a porcelain sauce-pan until thoroughly cooked. Strain through a sieve, aU but the skins; boil down untU just thick enough to run freely from the mouth of a bottle when cold. Cork and set aside. APPLE CATSUP. Peel and quarter a dozen sound, tart apples; stew them until soft, in as little water as possible, then pass them through a sieve. To a quart of the sifted apple, add a teacupful of sugar, one teaspoonful of pepper, one of cloves, one of mustard, two of cinnamon, and two medium sized onions, chopped very fine. Stir aU together, adding a tablespoonful of salt and a pint of vinegar. Plfice over the fire and boil one hour, and bottle while hot; seal very tight. It should be about as thick as tomato catsup, so that it will just run from the bottle. CELERY VINEGAR. A quart of fresh celery, chopped fine, or a quarter of a pound of celery seed; one quart of best vinegar; one tablespoonful of salt, and one of white sugar. Put the celery or seed into a jar, heat the vinegar, sugar and salt; pour it boiling hot over the celery, let it cool, cover it tightly and set away. In two weeks stz^in and bottle. SA UCES AND DRESSINGS— PICKLES. 159 SPICED VINEGAR. Take one quart of cider vinegar, put into it half an ounce of celery seed, one- third of an ounce of dried mint, one-third of an ounce of dried parsley, one garlic, three small onions, three whole cloves, a teaspoonful of whole pepper- corns, a teaspoonful of grated nutmeg, salt to taste, and a tablespoonful of sugar; add a tablespoonful of good brandy. Put aU into a jar, and cover it well; tet it stamd for three weeks, then strain and bottle it welL Useful for flavoring saia& and other dishes. pickles. Pickles should never be put into vessels of brass, copper or tin, as the action of the acid on such metals often results in poisoning the pickles. Porcelain or granite- ware is the best for such purposes. Vinegar that is used for pickling should be the best cider or white- wine, and should never be boiled more than five or six minutes, as it reduces its strength. In putting away pickles, use stone or glass jars; the glazing on common earthen- ware is rendered injurious by the action of the vinegar. When the jar is nearly filled with the pickles, the vinegar should completely cover them, and if there is any appearance of their not doing well, turn off the vinegar, cover with fresh vinegar, and spices. Alum in small quantities is useful in making them firm and crisp. In using ground spices, tie them up in muslin bags. To green pickles, put green grape-vine leaves or green cabbage leaves between them when heating. Another way is to heat them in strong ginger tea. Pickles should be kept closely covered, put into glass jars and sealed tightly. " Turmeric " is India saffron, and is used very much in pickling as a coloring. A piece of horse-radish put into a jar of pickles wiU keep the vinegar from losing its strength, and the pickles will keep soimd much longer, especially tomato pickles. CUCUMBER PICKLES. Select the medium, small-sized cucumbers. For one bushel make a brine that win bear up an egg; heat it boihng hot and pom- it over the cucumbers; let them stand twenty-four hours, then wipe them dry; heat some vinegar boiling hot, wnd pour over them, standing again twenty-fovu- hours. Now change the vine- l6o SAUCES AND DRESSINGS— PICKLES gar, putting on fresh vinegar, adding one quart of brown sugar, a pint of white mustard seed, a small handful of whole cloves, the same of cimiamon sticks, a piece of alum the size of an egg, half a cup of celery seed; heat it all boiling hot and pour over the cucumbers. SLICED CUCUMBER PICKLE. Take one gallon of medium-sized cucumbers, put them into a jar or padl. Put into enough hoiling water to cover them a small handful of salt, turn it over them and cover closely; repeat this three mornings, and the fomth morning scald enough cider vinegar to cover them, putting into it a piece of alum as large as a walnut, a teacup of horse-radish root cut up fine; then tie up in a small muslin bag, one teaspoonful of mustard, one of groimd cloves, and one of cinna- mon. Slice up the cuciunbers half of an inch thick, place them in glass jars and pour the scalding vinegar over them. Seal tight and they will keep good a year or more. — Mrs. Lydia C. Weight, South Vernon, Vermont. CUCUMBER PICKLES. (For Winter Use.) A good way to put down cucumbers, a few at a time: When gathered from the vines, wash, and put in a firkin or haK barrel layers of cucumbers and rock-salt alternately, enough salt to inake sufficient brine to cover them, no water; cover with a cloth; keep them under the brine with a heavy board; take off the cloth, and rinse it every time you put in fresh cucumbers, as a scum wiU rise and settle upon it. Use plenty of salt and it will keep a year. To prepare pickles for use, soak in hot water, and keep in a warm place until they are fresh enough, then pour spiced vinegar over them and let them stand over night, then pom- that off and put on fresh. GREEN TOMATO PICKLES. (Sweet.) One peck of green tomatoes, sKced the day before you are ready for pickling, sprinkling them through and through with salt, not too heavily; in the morning drain off the liquor that wiU drain from them. Have a dozen good-sized onions rather coarsely shced; take a suitable kettle and put in a layer of the sliced tomatoes, then of onions, and between each layer sprinkle the following spices: Sis: red peppers chopped coarsely, one cup of sugar, one tablespoonful of ground allspice, one tablespoonful of ground cinnamon, a teaspoonful of cloves, one tftblespoonf ul of mustard. Turn over three pints of good vinegar, or enough te completely cover them; boil until tender. This is a choice recipe. SA UCES AND DRESSINGS— PICKLES. 1 6 1 If the flavor of onions is objectionable, the pickle is equally as good without them. GREEN TOMATO PICKLES. (Sour.) Wash and sUce, without peehng, one peck of sound green tomatoes, put them into a jar in layers with a sUght sprinkling of salt between. This may be done over night; in the morning draiu off the liquor that has accumulated. Have two dozen medium-sized onions peeled and sUced, also six red peppers chopped fine. Make some spiced vinegar by boiling for half an hour a quart of cider vinegar with whole spices in it. Now take a porcelain kettle and place in it some of the sUced tomatoes, then some of the sUced onions; shake in some black pepper and some of the chopped red peppers; pour over some of the spiced vine- gar; then repeat with the tomatoes, onions, etc., until the kettle is fuU; cover with cold, pure, cider vinegar, and cook until tender, but not too soft. Tiurn into a jar weU-covered, and set in a cool place. PICKLED MUSHROOMS. Sufficient vinegar to cover the mushrooms; to each quart of mushrooms two blades pounded mace, one ounce ground pepper, salt to taste. Choose some nice young button-mushrooms for pickliag, and rub off the skin with a piece of flannel and salt, and cut off the stalks; if very large, take out the red inside, and reject the black ones, as they are too old. Put them ia a stew-pan, sprinkle salt over them, with pounded mace and pepper in the above proportion; shake them weU over a clear fire until the liquor flows, and keep them there until it is aU dried up agaiu; then add as much vinegar as will cover them; just let it simmer for one minute, and store it away in stone jars for use. When cold, tie down with bladder, and keep in a dry place; they will remain good for a length of time, and are generally considered excellent for flavoring stews and other dishes. PICKLED CABBAGE. (Purple.) Cut a sound cabbage into quarters, spread it on a large flat platter or dish and sprinkle thickly with salt; set it in a cool place for twenty-four hours; then drain off the brine, wipe it dry and lay it in the sun two hours, and cover with cold vinegar for twelve hours. Prepare a pickle by seasoning enough vinegar to cover the cabbage with equal quantities of mace, allspice, cinnamon and black pepper, a cup of sugar to every gallon of vinegar, and a teaspoonful of celery seed to every pint. Pack the cabbage in a stone jar; boil the vinegar and spices five minutes and pour on hot. Cover and set away in a cool, dry place. It will be good in a month, A few slices of beet-root improves the color. 1 62 SAUCES AND BEESSINGS— PICKLES. PICKLED WHITE CABBAGE. This recipe recommends itself as of a delightful flavor, yet easily made, and a convenient substitute for the old-fashioned, tedious method of pickling the same vegetable. Take a peck of quartered cabbage, put a layer of cabbage and one of salt, let it remain over night; in the morning squeeze them and put them on the fire, witti four chopped onions covered with vinegar; boil for half an hour, then add one ounce of turmeric, one gill of black pepper, one gill of celery seed, a few cloves, one tablespoonf ul of allspice, a few pieces of ginger, half an ounce of mace, and two pounds of brown sugar. Let it boU half an hoiu- longer, and when cold it is fit for use. Four tablespoonfuls of made mustard should be added with the other ingredients. PICKLED CAULIFLOWER. Break the heads into small pieces, and boil ten or fifteen minutes in salt and ■w^ater; remove from the water and drain carefully. When cold, place in a jar, and pour over it hot vinegar, in which has been scalded a hberal supply of whole cloves, pepper, allspice and white mustard. Tie the spices in a bag, and, on removing the vinegar from the fire, stir into each quart of it two teaspoonfuls of IVench mustard, and half a cup of white sugar. Cover tightly and be sure to have the vinegar cover the pickle. PICKLED GREEN PEPPERS. Tate two dozen large, green, bell peppers, extract the seeds by cutting a slit in the ^ide (so as to leave them whole). Make a strong brine and pour over them; let them stand twenty-four hours. Take them out of the brine, and soak them in water for a day and a night; now turn off this water and scald some vinegar, in which put a small piece of alum, and pour over them, letting them stand three days. Prepare a stuffing of two hard heads of white cabbage, chopped fine, seasoned slightly with salt and a cup of white mustard seed; mix it well and stvifE the peppers hard and full; stitch up, place them in a stone jar, and pour over spiced vinegar scalding hot. Cover tightly. GREEN PEPPER MANGOES. Select firm, sound, green peppers, and add a few red ones, as they are orna- mental and look well upon the table. With a sharp knife remove the top, take out the seed, soak over night in salt water, then fill with chopped cabbage and greep tomatoes, seasoned with salt, mustard seed and ground cloves. Sew on l^h::r::::::^::!;:i:ii^ffrthll^.!li!i!}!H^l!lift V!lShil!i!i!!!^^i; '!!!y i! ! ifi^i!iiiltil!^i^ SAUCES AND DRESSINGS— PICKLES. 163 the top. Boil vinegar sufficient to cover them, with a cup of brown sugar, and pour over the mangoes. Do this three mornings, then y&zS.. CHOWCHOW. (Superior English R-dpe.) This excellent pickle is seldom made at home, as we can get the imported article so much better than it can be made from the usual recipes. This we vouch for as being as near the genuine article as can be made: One quart of young, tiny cucumbers, not over two inches long, two quarts of very small white onions, two quarts of tender string beans, each one cut in halves, three quarts of green tomatoes, sUced and chopped very coarsely, two fresh heads of cauliflower, cut into small pieces, or two heads of white, hard cabbage. After preparing these articles, put them in a stone jar, mix them together, sprinkling salt between them sparingly. Let them stand twenty-four horn's, then drain off all the brine that has accumulated. Now put these vegetables in a preserving kettle over the fire, sprinkling through them an oimce of turmeric for coloring, six red peppers, chopped coarsely, four tablespoonfuls of mustard seed, two of celery seed, two of whole allspice, two of whole cloves, a coffee cup of sugar, and two-thirds of a teacup of best ground mixed mustard. Pour on enough of the best cider vinegar to cover the whole weU; cover tightly and simmer aU weU until it is cooked aU through and seems tender, watching and stirring it often. Put in bottles or glass jars. It grows better as it grows older, especially if sealed when hot. PICKLED ONIONS. Peel small onions until they are white. Scald them in salt and water until tender, then take them up, put them into wide-mouthed bottles, and pour over them hot spiced vinegar; when cold, cork them close. Keep in a dry, dark place. A tablespoonful of sweet oil may be put in the bottles before the cork. The best sort of onions for pickling are the small white buttons. PICKLED MANGOES. Let the mangoes, or young musk-melons, lie in salt water strong enough t« bear an egg, for two weeks; then soak them in piu-e water for two days, chang- ing the water two or three tinies; then remove the seeds and put the mangoes in a kettle, first a layer of grape leaves, then mangoes, and so on until aU are in, covering the top with leaves; add a lump of alum the size of a hickory nut; pour vinegar over them and boil them ten or fifteen minutes; remove the leaves and let the pickles stand in this vinegar for a week; then stuff them with the fol- lowing mixttu-e: One pound of ginger soaked in brine for a day or two, and cut i64 SAUCES AND DRESSINGS— PICKLES. in slices, one ounce of black pepper, one of mace, one of allspice, one of turmeric, half a pound of garlic, soaked for a day or two in brine, and then dried; one pint grated horse-radish, one of black mustard seed and one of white mustard seed; bruise aU the spices and mix with a teacup of pure oUve oil; to each mango add one teaspoonful of brown sugar; cut one soM head of cabbage fine; add one pint of small onions, a few small cucumbers and green tomatoes; lay them in brine a day and a night, then drain them well and add the imperfect mangoes chopped fine and the spices; mix thoroughly, stuff the mangoes and tie them; put them in a stone jar and pour over them the best cider vinegar; set them in a bright, dry place until they are canned. In a month add three poimds of brown sugar; if this is not sufficient, add more imtil agreeable to taste. This is for foiu" dozen mangoes. PICKLE OF RIPE CUCUMBERS. This is a French recipe, and is the most excellent of all the high-flavored condiments; it is made by sun-drying thirty old, full-grown cucumbers, which have first been pared and spht, had the seeds taken out, been salted, and let stand twenty-fom- hours. The sun should be permitted to dry, not simply drain them. When they are moderately dry, wash them with vinegar, and place them in layers in a jar, alternating them with a layer of horse-radish, mustard seed, garlic, and onions, for each layer of cucumbers. Boil in one quart of vine- gar, one ounce of race-ginger, half an ounce of allspice, and the same of turmeric; when cool pour this over the cuciunbers, tie up tightly, and set away. This pickle requires several months to mature it, but is dehcious when old, keeps admira- bly, and only a little is needed as a rehsh. PICKLED OYSTERS. One gallon of oysters; wash them well in their own liquor; carefully clear away the particles of shell, then put them into a kettle, strain the liquor over them, add salt to your taste, let them just come to the boiling point, or until the edges curl up; then skim them out and lay in a dish to cool; put a sprig of mace and a httle cold pepper; and allow the hquor to boil some time, skimming it now and then so long as any scum rises. Pour it into a pan and let it cool. When perfectly cool, add a half pint of strong vinegar, place the oysters in a jar and pom- the hquor over them. RIPE CUCUMBER PICKLES. (Sweet.) Pare and seed ripe cucumbers. Shoe each cucumber lengthwise into four pieces, or cut it into fancy shapes as preferred. Let them stand twenty-four SAUCES AND DRESSINGS— PICKLES. 165 hours covered with cold vinegar. Drain them; then put them into fresh vine- gar, with two pounds of sugar and one ounce of cassia buds to one quart of vinegar, and a tablespoonful of salt. BoU all together twenty minutes. Cover them closely in a jar. PICCALILI. One peck of green tomatoes; eight large onions, chopped fine, with one cup of salt weU stirred in. Let it stand over night; in the morning drain off all the hquor. Now take two quarts of water and* one of vinegar, boU aU together twenty minutes. Drain all through a sieve or colander. Put it back into the kettle again; turn over it two quarts of vinegar, one pound of sugar, half a pound of white mustard seed, two tablespoonfuls of ground pepper, two of cin- namon, one of cloves, two of ginger, one of allspice, and half a teaspoonful of cayenne pepper. BoU all together fifteen minutes, or until tender. Stir it often to prevent scorching. Seal in glass jars. A most delicious accompaniment for any kind of meat or fish. — Mrs. Si. Johns. PICKLED EGGS. Pickled eggs are very easUy prepared and most excellent as an accompani- ment for cold meats. BoU quite hard three dozen eggs, drop in cold water and remove the shells, and pack them when entirely cold in a wide-mouthed jar, large enough to let them in or out without breaking. Take as much vinegar as you think wiU cover them entirely, and boU in it white pepper, aUspice, a httle root-ginger; pack them in stone or wide-mouthed glass jars, occasionaUy putting in a tablespoonful of white and black mustard seed mixed, a small piece of race ginger, garhc, if liked, horse-radish ungrated, whole cloves, and a very little allspice. Slice two or three green peppers, and add in very smaU quantities. They wUl be fit for use in eight or ten days. AN ORNAMENTAL PICKLE. BoU fresh eggs half an hour, then put them in cold water. BoU red beets untU tender, peel and cut in dice form, and cover with vinegar, spiced; sheU the eggs and drop into the pickle jar. EAST INDIA PICKLE. Lay in strong brine for two weeks, or untU convenient to use them, small cucumbers, very small common white onions, snap beans, gherkins, hard white cabbage quartered, plums, peaches, pears, lemons, green tomatoes and anything else you may wish. When ready, take them out of the brine and simmer in 1 66 SAUCES AND DRESSINGS— PICKLES. pvire water ttatil tender enough to stick a straw through — ^if still too salt, soak in clear water; drain thoroughly and lay them in vinegar in which is dissolved one ounce of turmeric to the gallon. For five gallons of pickle, take two ounces o£ mace, two of cloves, two of cinnamon, two of allspice, two of celery seed, a quaj:ter of a pound of white race ginger, cracked fine, half a poimd of white mustard seed, half a pint of smaU. red peppers, quarter of a pound of grated horse-radish, half a pint of flour mustard, two ounces of turmeric, half a pint of garlic, if you like; soak in two gallons of cider vinegar for two weeks, stirring daily. After the pickles have lain in the turmeric vinegar for a week, take them out and put in jars or casks, one layer of pickle and one of spice out of the vine- gar, till all is used. If the turmeric vinegar is still good and strong, add it and the spiced vinegar. If the turmeric vinegar be much diluted, do not use it, but add enough fresh to the spiced to cover the pickles; put it on the fire with a pound of brown sugar to each gallon; when boiling, pour over the pickle. Eepeat this two or three times as your taste may dii-ect. MIXED PICKLES. Scald in salt water until tender, cauhflower heads, small onions, peppers, cucumbers cut in dice, nasturtivuns and green beans; then drain until dry, and pack into wide-mouthed bottles. Boil in each pint of cider vinegar one table- spoonful of sugar, half a teaspoonful of salt and two tablespoonfuls of mustard; pour over the pickle and seal carefully. Other spices may be added if liked. BLUE-BERRY PICKLES. For blue-berry pickles, old jars which have lost their covers, or whose edges have been broken so that the covers will not fit tightly, serve an excellent pur- pose, as these pickles mnsl not be kept air-tight. Pick over your berries, using only sound ones; fill your jars or wide-mouthed bottles to within an inch of the top, then pour in molasses enough to settle down into all the spaces; this cannot be done in a moment, as molasses does not run very freely. Only lazy people will feel obUged to stand by and watch its progress. As it settles, pour in more until the berries are covered. Then tie over the top a piece of cotton cloth to keep the fiies and other insects out, and set away in the preserve closet. Cheap molasses is good enojigh, and your pickles will soon be " sharp." Wild grapes may be pickled in the same manner. PICKLED BUTTERNUTS AND WALNUTS. These nuts are in the best state for pickling when the outside shell can be |9enetrated by the head of a pia. Scald them, and rub off the outside skin, put SA UCES AND BRESSINGS—FJCKLES. 167 them in a strong brine for six days, changing the water every other day, keep- ing them closely covered from the air. Then drain and wipe them, (pierciug each nut through in several places with a large needle,) and prepare the pickle as follows : — For a hundred large nuts, take of black pepper and ginger root each an ounce ; and of cloves, mace and nutmeg each a half ounce. Pound all the spices to powder, and mix them well together, adding two large spoonfuls of mustard seed. Put the nuts into jars, (having first stuck each of them through in several places with a large needle,) strewing the powdered seasoning between every layer of nuts. Boil for five minutes a gallon of the very best cider vine- gar, and pom* it boiling hot upon the nuts. Secm-e the jars closely with corks. Tou may begin to eat the nuts in a fortnight. WATERMELON PICKLE. Ten pounds of watermelon rind boUed in pure water until tender; drain the water off, and make a syrup of two pounds of white sugar, one quart of vinegar, half an ounce of cloves, one ounce of cinnamon. The syrup to be poured over the rind boiling hot three days in succession. SWEET PICKLE FOR FRUIT. Most of the recipes for making a sweet pickle for fruit, such as cling-stone peaches, damsons, plums, cherries, apricots, etc., are so similar, that we give that which is the most successfully used. To every quart of fruit, allow a cup of white sugar and a large pint of good cider vinegar, adding half an ounce of stick cinnamon, one tablespoonful of wliole cloves, the same of whole allspice. Let it come to a boil, and pour it hot over the fruit; repeat this two or three days in succession; then seal hot in glass jars if you wish to keep it for a long time The fruit, not the liquor, is to be eaten, and used the same as any pickle, bome confound this with " Spiced Fruit," which is not treated the same, one being a pickle, the other a spiced preserve boiled down thick. Damsons and plums should be pricked with a needle, and peaches washed with a weak lye, and then rubbed with a coarse cloth to remove the fur. PEAR PICKLE. Select small, sound ones, remove the blossom end, stick them with a fork, allow to each quart of pears one pint of cider vinegar and one cup of sugar, put in a teaspoonful allspice, cinnamon and cloves to boU with the vinegar ; then add the pears and boU, and seal in jars. i68 SAUCES AND DRESSINGS— PICKLES. SPICED CURRANTS. Seven pounds of fruit, four pounds of sugar, one pint of good cider vinegar, one tablespoonful of groiind cinnamon, one teaspoonful of cloves. Put into a kettle and boil until the fruit is soft; then skim out the fruit, putting it on dishes until the syrup is boUed down thick. Turn the fruit back into the syrup again, so as to heat it all through; then seal it hot in glass jars, and set it in a cool, dark fdace. Any tart fruit may be put up in this way, and is considered a very good embellishment for cold meats. SPICED PLUMS. Seven pounds of plums, one pint of cider vinegar, four pounds of sugar, two tablespoonfuls of broken cinnamon bark, half as much of whole cloves and the same of broken nutmeg; place these in a musUn bag and simmer them in a httle vinegar and water for half an hour; then add it aU to the vinegar and sugar, and bring to a boU; add the plums, and boil carefvilly until they are cooked tender. Before cooking the plums they should be pierced with a darning needle several times; this wOl prevent the skins bursting while cooking. SPICED GRAPES. Take the pulp from the grapes, preserving the skins. Boil the pulp and rub through a colander to get out the seeds; then add the skins to the strained pulp and boil with the sugar, vinegar and spices. To every seven pounds of grapes use four and one-half pounds of sugar, one pint of good vinegar. Spice quite highly with ground cloves and allspice, with a httle cinnamon. PICKLED CHERRIES. Select sound, large cherries, as large as you can get them; to every quart of cherries allow a large cupful of vinegar, two tablespoonfuls of sugar, a dozen whole cloves, and half a dozen blades of mace; put the vinegar and sugar on to heat with the spices; boU five minutes, turn out into a covered stoneware vessel; cover and let it get perfectly cold; pack the cherries into jars, and pour the vine- gar over them when cold; cork tightly and set away; they are fit for use almost immediately. Vegetables of all kinds should be thoroughly picked over, throwing out all decayed or xmripe parts, then well washed ia several waters. Most vegetables, when peeled, are better when laid in cold water a short time before cooking. When partly cooked a Uttle salt should be thrown into the water in which they are boiled, and they should cook steadily after they are put on, not allowed to stop boOing or simmering until they are thoroughly done. Every sort of culinary vegetable is much better when freshly gathered and cooked as soon as possible, and, when done, thoroughly draiued, and served immediately while hot. Onions, cabbage, carrots and turnips should be cooked in a great deal of water, boiled only long enough to sufficiently cook them, and immediately drained. Longer boiUng makes them iusipid in taste, and with too Uttle water they turn a dark color. Potatoes rank first in importance ia the vegetable line, and consequently should be properly served. It requires some Uttle iuteUigence to cook even so simple and common a dish as boUed potatoes. In the first place, all defective or green ones should be cast out; a bad one wUl flavor a whole dish. If they are not uniform in size, they should be made so by cutting after they are peeled. The best part of a potato, or the most nutritious, is next to the skin, therefore they should be pared very thinly, if at aU; then, if old, the cores should be cut out, thrown into cold water salted a Uttle, and boiled until soft enough for a fork to pierce through easily; drain immediately, and replace the kettle on the fire with the cover partly removed, until they are completely dried. New potatoes should be put into boiUng water, and when partly done salted a Uttle. They should be prepared just in time for cooking, by scraping off the thin outside skin. They require about twenty minutes to boil. TO BOIL NEW POTATOES. i)o not have the potatoes dug long before they are dressed, as they are never good when they have been out of the ground some time. WeU wash them, rub 1 70 VEGETABLES. off tlie skins with a coarse cloth, and put them in boiling water salted. Let them boil until tender; try them with a fork, and when done pour the water away from them; let them stand by the side of the fire with the hd of the sauce-pan partially removed, and when the potatoes are thoroughly dry, put them in a hot vegetable dish, with a piece of butter the size of a walnut; pile the potatoes over this, and serve. If the potatoes are too old to have the skins rubbed off, boil them ia their jackets; drain, peel and serve them as above, with a piece of butter placed in the midst of them. They require twenty to thirty minutes to cook. Serve them hot and plain, or \\ath melted butter over them. MASHED POTATOES. Take the quantity needed, pare off the skins, and lay them in cold water half an hour; then put them into a sauce-pan, with a little salt; cover with water and boU them until done. Drain off the water and mash them fine with a potato- masher. Have ready a piece of butter the size of an egg, melted in half a cup of boOing hot milk, and a good pinch of salt; mix it well with the mashed potatoes until they are a smooth paste, taking care that they are not too wet. Put them into a vegetable dish, heap them up and smooth over the top, put a small piece of butter on the top in the centre, and have dots of pepper here and there on the surface as large as a half dime. Some prefer using a heavy fork or wire-beater, instead of a potato-masher, beating the potatoes quite Ught, and heaping them up in the dish without smoothing over the top. BROWNED POTATOES. Mash them the same as the above, put them into a dish that they are to be served in, smooth over the top, and brush over with the yolk of an egg, or spread on a bountiful supply of butter and dust well with floxir. Set in the oven to brown; it will brown in fifteen minutes with a quick fire. MASHED POTATOES, (Warmed Over.) To two cupfuls of cold mashed potatoes, add a half cupful of milk, a pinch of salt, a tablespoonful of butter, two tablespoonfuls of flour, and two eggs beaten to a froth. Mix the whole until thoroughly light; then put into a pudding or vegetable dish, spread a httle butter over the top, and bake a golden brown. The quality depends upon very thoroughly beating the eggs before adding them, so that the potato wiU remain Kght and porous after baking, similar to sponge- cake. VEGETABLES. 1 71 POTATO PUFFS. Prepare the potatoes as directed for mashed potato. While hat, shape in balls about the size of an egg. Have a tin sheet well buttered, and place the balls on it. As soon as aU are done, brush over with beaten egg. Brown in the oven. When done, shp a knife under them and slide them upon a hot platter. Garnish with parsley, and serve immediately. POTATOES A LA CRfeME. Heat a cupful of milk; stir in a heaping tablespoonful of butter cut up in as much flour. Stir until smooth and thick; pepper and salt, and add two cupfuls of cold boiled potatoes, sliced, and a little very finely chopped parsley. Shako over the fire until the potatoes are hot all through, and pour into a deep dish, NEW POTATOES AND CREAM. Wash and rub new potatoes with a coarse cloth or scrubbing-brush; drop into boiling water and boil briskly until done, and no more; press a potato against the side of the kettle with a fork; if done, it wiU yield to a gentle pressure; in a sauce-pan have ready some butter and cream, hot, but not boil- ing, a little green parsley, pepper and salt; drain the potatoes, add the mixtiire, put over hot water for a minute or two, and serve. SARATOGA CHIPS. Peel good-sized potatoes, and slice them as evenly as possible. Drop them into ice- water; have a kettle of very hot lard, as for cakes; put a few at a time into a towel and shake, to dry the moisture out of them, and then drop them into the boiling lard. Stir them occasionally, and when of a hght brown take them out with a skimmer, and they wiU be crisp and not greasy. Sprinkle salt over them while hot. FRIED RAW POTATOES. Peel half a dozen medium-sized potatoes very evenly, cut them in slices as thin as an egg-shell, and be sure to cut them from the breadth, not the length, of the potato. Put a tablespoonful each of butter and sweet lard into the frying-pan, and as soon as it boils add the sliced potatoes, sprinkling over them salt and pepper to season them. Cover them with a tight-fitting lid, and let the steam partly cook them; then remove it, and let them fry a bright gold color, shaking and turning them carefuUy, so as to brown equally. Serve very hot. 12 1 72 VEGETABLES. Fried, cold, cooked potatoes may be fried by the same recipe, only slice them a little thicker, RemarTc. — Boiled or steamed potatoes chopped up or sUced while they are yet warm never fry so successfully as when cold. SCALLOPED POTATOES, (Kentucky Style.) Peel and shce raw potatoes thin, the same as for frying. Butter an earthen dish, put in a layer of potatoes, and season with salt, pepper, butter, a bit of onion chopped fine, if hked; sprinkle a little flomr. Now put another layer of potatoes and the seasoning. Continue in this way tO the dish is filled. Just before putting into the oven, pour a quart of hot milk over. Bake three quarters of an hour. Cold boiled potatoes may be cooked the same. It requires less time to bake them; they are delicious either way. If the onion is disliked, it can be omitted. STEAMED POTATOES. This mode of cooking potatoes is now much in vogue, particularly where they are wanted on a large scale, it being so very convenient. Pare the potatoes, throw them into cold water as they are peeled, then put them in a steamer. Place the steamer over a sauce-pan of boiling water, and steam the potatoes from twenty to forty minutes, according to the size and sort. When the fork goes easily through them, they are done; then take them up, dish, and serve veiy quickly. POTATO SNOW. Choose some mealy potatoes that wiU boU exceedingly white; pare them, and cook them well, but not so as to be watery; drain them, and mash and season them well. Put in the sauce-pan in which they were dressed, so as to keep them as hot as possible; then press them through a wire sieve into the dish in which they are to be served; strew a httle fine salt upon them previous to send- ing them to table. French cooks also add a small quantity of pounded loaf sugar while they are being mashed. HASTY COOKED POTATOES. Wash and peel some potatoes; cut them tuto slices of about a quarter of an inch in thickness; throw them into boiling salted water, and, if of good quality, they wiU be done in about ten minutea. Strain off the water, put the potatoes into a hot dish, chop them slightly, add pepoer, salt, and a few small pieces of fresh butter, and serve without loss of time. VEGETABLES. 1 73 FAVORITE WARMED POTATOES. The potatoes should be boiled whole with the, skins on iii plenty of water, well salted, and are much better for being boiled the day before needed. Care should be taken that they ai-e not over cooked. Strip off the skins (not pare them with a knife), and shce them nearly a quarter of an inch thick. Place them in a chopping-bowl and sprinkle over them sufficient salt and pepper to season them well; chop them aU one way, then turn the chopping-bowl half way around, and chop across them, cutting them into Uttle square pieces, the shape of dice. About twenty-five minutes before serving time, place on the stove a sauce-pan (or any suitable dish) containing a piece of butter the size of an egg; when it begins to melt and run over the bottom of the dish, put in a cup of rich sweet milk . When this boils up, put in the chopped potatoes; there should be about a quart of them; stir them a Uttle so that they become moistened through with the milk; then cover and place them on the back of the stove, or in a moderate oven, where they will heat through gradually. When heated through stir care- fully from the bottom with a spoon, and cover tightly again. Keep hot until ready to serve. Baked potatoes are very good warmed in this manner. CRISP POTATOES. Cut cold raw potatoes into shavings, cubes, or any small shape; throw them, a few at a time, into boiling fat, and toss them about with a knife until they, are a uniform hght brown; drain and season with salt and pepper. Fat is never hot enough while bubbling — when it is ready it is stiU and smoking, but should never bum. LYONNAISE POTATOES. Take eight or ten good-sized cold boiled potatoes, sUce them endwise, then crosswise, making them like dice in small squares. When you are ready to cook them, heat some butter or good drippings in a frying-pan; fry in it one small onion (chopped fine) imtil it begins to change color, and look yellow. Now put in your potatoes, sprinkle well with salt and pepper, stir well and cook about five minutes, taking care that you do not break them. They must not hrown. Just before taking up, stir in a tablespoonful of minced parsley. Drain dry by shaking in a heated colander. Serve very hot. — Delmonico. POTATO FILLETS. Pare and slice the potatoes thin; cut them if you like in small fillets, about a quarter of an inch square, and as long as the potato wiU admit; keep them in 1 74 VEGETABLES. cold water until wanted, then drop them into boilii^ lard; when nearly done, take them out with a skimmer and draia them, boil up the lard again, drop the potatoes back and fry tiU done; this operation causes the fillets to swell up andpufif. POTATO CROQUETTES. No. i. Wash, peel and put four large potatoes in cold water, with a pinch of salt, and set them over a brisk fire; when they are done pomr off aU the water and mash them. Take another sauce-pan, and put in it ten tablespoonfuls of milk and a lump of butter half the size of an egg; put it over a brisk fire; as soon as the mUk comes to a boil, poiu" the potatoes into it, and stir them very fast with a wooden spoon; when thoroughly mixed, take them from the fire and put them on a dish. Take a tablespoonful and roU it in a clean towel, making it oval in shape; dip it in a weU-beaten egg, and then in bread crumbs, and drop it in hot drippings or lard. Proceed in this manner till aU the potato is used, four potatoes making six croquettes. Fry them a hght brown aU over, turning them gently as may be necessary. When they are done, lay them on brown paper or a hair sieve, to drain aU fat off; then serve on a napkin. POTATO CROQUETTES. No. 2. Take two cups of cold mashed potato, season with a pinch of salt, pepper and a tablespoonful of butter. Beat up the whites of two eggs, and work all together thoroughly; make it into small balls slightly flattened, dip them in the beaten yolks of the eggs, then roll either in flour or cracker-crumbs; fry the same as fish-baUs. — Delmonico's. POTATOES A LA DELMONICO. Cut the potatoes with a vegetable cutter into smaU balls about the size of a marble; put them into a stew-pan with plenty of butter, and a good sprinkling of salt; keep the sauce-pan covered, and shake occasionally imtil they ana ^mte done, which wiU be in about an hour. FRIED POTATOES WITH EGGS. Slice cold boiled potatoes, and fry in good butter until brown; beat up one or two eggs, and stir into them just as you dish them for the table; do not leave them a moment on the fire after the eggs are in, for if they harden they are not half so nice; one egg is enough for three or four persons, unless they are very fond of potatoes; if they are, have plenty, and put in two. VEGETABLES. . 1 75 BAKED POTATOES. Potatoes are either baked in their jackets or peeled; in either case they should not be exposed to a fierce heat, which is wasteful, inasmuch as thereby a great deal of vegetable is scorched and rendered uneatable. They should be fre- quently turned while being baked, and kept from touching each other in the oven or dish. When done in their skias, be particular to wash and brush them before baking them. If convenient, they may be baked in wood-ashes, or in a Dutch oven in front of the fire. When pared they should be baked in a dish, and fat of some kind added to prevent their outsides from becoming burnt; they are ordinarily baked tiius as an accessory to baked meat. Never serve potatoes, boUed or baked whole, in a closely covered dish. They become sodden and clamimy. Cover with a folded napkin that allows the steam to escape, or absorbs the moisture. They shoiild be served promptly when done, and require about three-quarters of an hom- to one hour to bake them, if of a good size. BROWNED POTATOES WITH A ROAST. No. i. About three quarters of an hour before taking up your roasts, peel middhng- jized potatoes, boil them until partly done, then arrange them in the roasting- pan aroimd the roast, basting them with the drippings at the same time you do the meat, browning then evenly. Serve hot with the meat. Many cooks partly ^il the potatoes before putting around the roast. New potatoes are very good eooked around a roast. BROWNED POTATOES WITH A ROAST. No. 2. Peel, cook and mash the required quantity, adding while hot a little chopped onion, pepper and salt ; form it into small oval balls and dredge them with flour; ihen place around the meat, about twenty minutes before it is taken from the oven. When nicely browned, drain dry and serve hot with the meat. SWEET POTATOES. Boiled, steamed and baked the same as Irish potatoes; generally cooked with fcheir jackets on. Cold sweet potatoes may be cut in shces across or lengthwise, and fried as common potatoes; or may be cut in half and served cold. Boiled sweet potatoes are very nice. Boil untU partly done, peel theaa and bake brown, basting them with butter or beef drippings several times. Served hot. They should be a nice brown. 176 VEGETABLES. BAKED SWEET POTATOES. Wash and scrape them, split them lengthwise. Steam or boil them until nearly done. Drain, and put them in a baking-dish, placing over them lumps of butter, pepper and salt; sprinkle thickly with sugar, and bake in the oven to a nice brown. Hubbard squash is nice cooked in the same manner. ONIONS BOILED. The white silver-skins are the best species. To boU them peel off the outside, cut off the ends, put them into cold water and into a stew-pan, and let them scald two minutes; then turn off that water, pour on cold water, salted a httle, and boU slowly tin tender, which will be in thirty or forty minutes, according to their size; when done drain them quite dry, pour a little melted butter over them, sprinkle them with pepper and salt and serve hot. An excellent way to peel onions so as not to affect the eyes is to take a pan full of water, and hold and peel them under the water. ONIONS STEWED. Cook the Si*me as boiled onions, and when quite done turn off all the water; add a teacupful of milk, a piece of butter the size of an egg, pepper and salt to taste, a tablespoonful of flour stirred to a cream; let all boU up once and serve in a vegetable dish, hot. ONIONS BAKED. Use the large Spanish onion, as best for this pmpose; wash them clean, but do not peel, and put into a sauce-pan, with sUghtly salted water; boil an hour, replacing the water with more boiling hot as it evaporates; t\im off the water, and lay the onions on a cloth to dry them well; roll each one in a piece of but- tered tissue paper, twisting it at the top to keep it on, and bake in a slow oven about an hoiir, or until tender all through; peel them; place in a deep dish, and brown sUghtly, basting well with butter for fifteen minutes; season with salt and pepper, and pour some melted butter over them. FRIED ONIONS. Peel, sUce, and fry them brown in equal quantities of butter and lard or nice drippings; cover until partly soft, remove the cover and brown them: salt and pepper. VEGETABLES. 177 SCALLOPED ONIONS. Take eight or ten onions of good size, slice them, and boil until tender. Lay them in a baking-dish, put in bread-crumbs, butter in small bits, pepper and salt, between each layer until the dish is fiiQ, putting bread-crumbs last; add milk or cream until full. Bake twenty minutes or half an hour A Uttle onion is not an injurious article of food, as many beUeve. A judicious use of plants of the onion family is quite as important a factor in successful cookery as salt and pepper. When carefully concealed by manipulation in food, it affords zest and enjoyment to many who could not otherwise taste of it were its presence known. A great many successful compounds derive their excellence from the partly concealed flavor of the onion, which imparts a delicate appetiz- ing aroma highly prized by epicures. CAULIFLOWER. When cleaned and washed, drop them into boiling water, into which you hare put salt and a teaspoonful of flour, or a shce of bread; boil tiU tender; take off, drain, and dish them; serve with a sauce spread over, and made with melted butter, salt, pepper, grated nutmeg, chopped parsley, and vinegar. Another way is to make a white sauce (see Sauces), and when the cauli- flowers are dished as above, turn the white sauce over, and serve warm. They may also be served in the same way with a milk, cream, or tomato sauce, <»■ with brown butter. It is a very good plan to loosen the leaves of a head of cauliflower, and let he, the top downward in a pan of cold salt water, to remove any insects that might be hidden between them. FRIED CAULIFLOWER. Bon the cauhflowers tfll about half done. Mix two tablespoonfuls of flour with two yolks of eggs, .then add water enough to make a rather thin paste; add salt to taste; the two whites are beaten tfll stiff, and then mixed with the yolks, flour and water. Dip each branch of the cauliflowers into the mixture, and fry them in hot fat. When done, take them off with a skimmer, turn iato a colander, dust salt all over, and serve warm. Asparagus, celery, egg-plant, oyster plant are all fine when fried in this manner. CABBAGE, BOILED. Great care is requisite in cleaning a cabbage for boiling, as it frequently harbors numerous insects. The large drum-head cabbage requires an hour t« 1 78 VEGETABLES boil; the green savory cabbage will boU in twenty minutes. Add considerable salt to the water when boiling. Do not let a cabbage boil too long, — by a long boiling it becomes watery. Eemove it from the water into a colander to drain, and serve with drawn butter, or butter poured over it. Eed cabbage is used for slaw, as is also the white winter cabbage. For direc- tions to prepare these varieties, see articles Slaw and Sour-Crout. CABBAGE WITH CREAM. Remove the outer leaves from a sohd, smaU-sized head of cabbage, and cut the remainder as fine as for slaw. Have on the fire a spider or deep skillet, and when it is hot put in the cut cabbage, pouring over it right away a pint of boil- ing water. Cover closely, and allow it to cook rapidly for ten minutes. Drain off the water, and add half a pint of new milk, or part milk and cream; when it boils, stir in a large teaspoonful of either wheat or rice flour, moistened with milk; add salt and pepper, and as soon as it comes to a boil, serve. Those who find slaw and other dishes prepared from cabbage iadigestible, wiU not complain of this. STEAMED CABBAGE. Take a sound, sohd cabbage, and with a large sharp knife shave it very finely. Put it in a sauce-pan, pour in haK a teacupful of water or just enough to keep it from burning; cover it very tightly, so as to confine the steam; watch it closely, add a httle water now and then, until it begins to be tender; then put into it a large tablespoonful of butter; salt and pepper to taste, dish it hot. If you prefer to give it a tart taste, just before taking from the fire add a third of a cup of good vinegar. LADIES' CABBAGE. Boil a firm white cabbage fifteen minutes, changing the water then for more from the boiling tea-kettle. When tender, drain and set aside until perfectly cold. Chop fine and add two beaten eggs, a tablespoonful of butter, pepper, salt, three tablespoonfuls of rich milk or cream. Stir all weU together, and bake in a buttered pudding-dish until brown. Serve very hot. This dish resembles cauliflower and is very digestible and palatable. FRIED CABBAGE. Place m a frying-pan an ounce of butter and heat it boiling hot. Then take cold boiled cabbage chopped fine, or cabbage hot, cooked the same as steamed cabbage, put it into the hot butter and fry a light brown, adding two tablespoonfuls of vinegar. "Very good. VEGETABLES. 179 FRENCH WAY OF COOKING CABBAGE. Chop cold boiled white cabbage and let it drain till perfectly dry; stir in some melted butter to taste; pepper, salt and four table^oonfuls of cream; after it is heated through add two weU-beaten eggs; then turn the mixture into a buttered frying-pan, stirring imtil it is very hot and becomes a dehcate brown on the tmder side. Place a hot dish over the pan, which must be reversed when turned out to be served. SOUR-CROUT. Barrels having held wine or vinegar are used to prepare sour-crout in. It is better, however, to have a special barrel for the purpose. Strasburg, as well as aU Alsace, has a well-acquired fame for preparing the cabbages. They shce very white and firm cabbages in fine shreds with a machine made for the purpose. At the bottom of a small barrel they place a layer of coarse salt, and alternately layers of cabbage and salt, being careful to have one of salt on the top. As each layer of cabbage is added, it must be pressed down by a large and heavy pestle, and fresh layers are added as soon as the juice fioats on the surface. The cab- bage must be seasoned with a few grains of coriander, juniper berries, etc. When the barrel is fuU it must be put in a dry cellar, covered with a cloth, tmder a p'ank, and on this heavy weights are placed. At the end of a few days it will begin to ferment, during which time the pickle must be drawn off and replaced by fresh, imtil the liquor becomes clear. This should be done every day. Eenew the cloth and wash the cover, put the weights back, and let stand for a month. By that time the sour-crout will be ready for use. Care must be taken to let the least possible air enter the sour-crout, and to have the cover perfectly clean. Each time the barrel has to be opened it must be properly closed again. These precautions must not be neglected. Tins is often fried in the same manner as fried cabbage, excepting it is first boiled until soft in just water enough to cook it, then fry and add vinegar. TO BOIL RICE. Pick over the rice carefully, wash it in warm water, rubbing it between the hands, rinsing it in several waters, then let it remain in cold water imtil ready to be cooked. Have a sauce-pan of water sUghtly salted; when it is boiling hard, pour off the cold water from the rice, and sprinkle it in the boiling water by degrees, so as to keep the particles separated. Boil it steadily for twenty minutes, then take it off from the fire, and drain off aU the water. Place the sauce-pan with the hd partly off, on the back part of the stove, where it is only l8o VEGETABLES. moderately waim, to allow' the rice to dry. The moisture wiU pass off and each gToin of rice wiU be separated, so that if shaken the grains AviU fall apart. This is the true way of serving rice as a vegetable, and is the mode of cooking it in the southern States where it is raised. PARSNIPS, BOILED. Wash, scrape and spUt them. Put them into a pot of boiling water; add a little salt, and boil them tiU quite tender, which wiU be in from two to three ho\irs according to their size. Dry them in a cloth when done and pour melted butter or white sauce (see Sauces) over them in the dish. Serve them up with any sort of boiled meat or with salt cod. Parsnips are very good baked or stewed with meat. FRIED PARSNIPS. Boil tender in a little hot water salted; scrape, cut into long shces, dredge with flour ; fry in hot lard or dripping, or in butter and lard mixed; fry quite brown. Drain off fat and serve. Parsnips may be boiled and mashed the same as potatoes. STEWED PARSNIPS. After washing and scraping the parsnips shce them about half of an inch thick. Put them in a sauce-pan of boihng water containing just enough to barely cook them; add a tablespoonful of butter, season with salt and pepper, then cover closely. Stew them until the water has cooked away, watching carefuUy and stirring often to prevent burning, vmtil they are soft. When they are done they wiU be of a creamy Ught straw color and deUciously sweet, retaining all the goodness of the vegetable. PARSNIP FRITTERS. Boil four or five parsnips; when tender take off the skin and mash them fine; add to them a teaspoonful of wheat fiour and a beaten egg; put a tablespoonful of lard or beef drippings in a frying-pan over the fire, add to it a saltspoonf ul of salt; when boiling hot put in the parsnips; make it in small cakes with a spoon; when one side is a delicate brown turn the other; when both are done take them on a dish, put a very httle of the fat iu which they were fried over and serve hot. These resemble very nearly the taste of the salsify or oyster plant, and wHl gen- erally be preferred. CREAMED PARSNIPS. Boil tender, scrape, and shce lengthwise. Put over the fire with two table- gpoonfuls of butter, pepper and salt, and a Uttle minced parsley. Shake unti] VEGETABLES. i8l the mixture boils. Dish the parsnips, add to the sauce three tablespoonfuls of cream or milk, ia which has been stirred a quarter of a spoonful of flour. Boil once, and pour over the parsnips. STEWED TOMATOES. Pour boiling water over a dozen sound ripe tomatoes; let them remain for a few moments; then peel off the skins, sUce them, and put them over the fire in a weU-Uned tin or granite ware sauce-pan. Stew them about twenty minutes, then add a tablespoonful of butter, salt and pepper to taste; let them stew fifteen minutes longer; and serve hot. Some prefer to thicken tomatoes with a Uttle grated bread, adding a teaspoonful of sugar; and others who like the flavor of onion chop up one and add whQe stewing; then again some add as much green com as there are tomatoes. TO PEEL TOMATOES. Put the tomatoes into a frying-basket, and plunge them into hot water for three or four minutes. Drain and peel. Another way is to place them in a flat baking-tin and set them in a 1 ot oven about five minutes; this loosens the skins so that they readily slip off. SCALLOPED TOMATOES. Butter the sides and bottom of a pudding -dish. Put a layer of bread-crumbs in the bottom; on them put a layer of sliced tomatoes; sprinkle with salt, pepper and some bits of butter, and a very little white sugar. Then repeat with another layer of crumbs, another of tomato, and seasoning until full, having the top layer of slices of tomato, with bits of butter oh each. Bake covered until weU cooked through; remove the cover and brown quickly. STUFFED BAKED TOMATOES. From the blossom-end of a dozen tomatoes— smooth, ripe and solid — cut a thin sUce, and with a small spoon scoop out the pvdp without breaking the rind surrounding it; chop a small head of cabbage and a good -sized onion finely, and mix with them fine bread-crumbs and the pulp; season with pepper, salt and sugar, and add a cup of sweet cream; when all is well mixed, fill the tomato shells, replace the slices, and place the tomatoes in a buttered baking dish, cut ends up, and put in the pan just enough water to keep from burning; drop a small Imnp of butter on each tomato, and bake half an hour or so, till well done; place another bit of butter on each, and serve in same dish. Very fine. Another stuffing which is considered quite fine. Out a sUce from the stem *82 VEGETABLES. of each and scoop out the soft pulp. Mince one small onion and fry it slightly i add a gill of hot water, the tomato pulp, and two ounces of cold veal or chicken chopped fine, simmer slowly, and season with salt and pepper. Stir into the pan cracker-dust or bread-crumbs enough to absorb the moisture; take off from the fire and let it cool; stuff the tomatoes with this mass, sprinkle dry crumbs over the top; add a small piece of butter to the top of each and bake untU slightly browned on top. BAKED TOMATOES, (Plain.) Peel and slice quarter of an inch thick ; place in layers in a pudding dish, seasoning each layer with salt, pepper, butter, and a very little white sugar. Cover with a Md or large plate, and bake half an hour. Eemove the hd and brown for fifteen minutes. Just before taking from the oven, pour over the top three or f o\ir tablespoonf uls of whipped cream, with melted butter. TO PREPARE TOMATOES, (Raw.) Carefully remove the peeUngs. Only perfectly ripe tomatoes should ever be eaten raw, and if ripe the skins easily peel off. Scalding injures the flavor. Shce thin, and sprinkle generously with salt, more sparingly with black pepper, and to a dish holding one quart, add a light tablespoonful of sugar to give a piquant zest to the whole. Lastly, add a gill of best cider vinegar; although, if you would have a dish yet better suited to please an epicurean palate, you may add a teaspoonful of made mustard and two tablespoonf uls of rich sweet cream. FRIED AND BROILED TOMATOES. Cut firm, large, ripe tomatoes into thick shoes, rather more than a quarter of an inch thick. Season with salt and pepper, dredge weU with flour, or roU in egg and crumbs, and fry them brown on both sides evenly, in hot butter and lard mixed. Or, prepare them the same as for frying, broiling on a well- greased gridiron, seasoning afterward the same as beefsteak. A good accom- paniment to steak. Or, having prepared the following sauce, a pint of milk, a tablespoonful of flour and one beaten egg, salt, pepper and a very httle mace; cream an ounce of butter, whisk into it the milk and let it simmer until it thickens; pour the sauce on a hot side-dish and arrange the tomatoes in the centre. SCRAMBLED TOMATOES. Eemove the skins from a dozen tomatoes; cut them up in a sauce-pan; add a little buttei, pepper and salt; when sufficiently boiled, beat up five or six eggs. VEGETABLES. 183 and just before you serve turn them into the sauce-pan with the tomatoes, and stir one way for two minutes, allowing them time to be done thoroughly. CUCUMBER A LA CRtME. Peel and cut into sUces (lengthwise) some fine cucumbers. Boil them until soft, salt to taste, and serve with delicate cream sauce. For Tomato Salad, see " Salads," also for Eaw Cucumbers. FRIED CUCUMBERS. Pare them and cut lengthwise in very thick slices; wipe them dry with a cloth; sprinkle with salt and pepper, dredge with floiu-, and fry in lard and butter, a tablespoonful of each, mixed. Brown both sides and serve warm. GREEN CORN, BOILED. This should be cooked on the same day it is gathered; it loses its sweetness in a few hours and must be artificially supphed. Strip off the husks, pick out all the silk and put it in boiling water ; if not entirely fresh, add a tablespoonful of sugar to the water, but no salt; boil twenty minutes, fast, and serve; or you may cut it from the cob, put in plenty of butter and a little salt, and serve in a covered vegetable dish. The com is much sweeter when cooked with the husks on, but reqtures longer time to boil. WOl generally boil in twenty minutes. Green com left over from dinner makes a nice breakfast dish, prepared* as follows: Cut the com from the cob, and put into a bowl with a cup of mUk to every cup of corn, a half cup of flour, one egg, a pinch of salt, and a httle butter. Mix well into a thick batter, and fry in small cakes in very hot butter. Serve with plenty of butter and powdered sugar. CORN PUDDING. This is a Virginia dish. Scrape the substance out of twelve ears of tender, green, uncooked corn (it is better scraped than grated, as you do not get those husky particles which you cannot avoid with a grater); add yolks and whites, beaten separately, of four eggs, a teaspoonful of sugar, the same of flour mixed in a tablespoonful of butter, a small quantity of salt and pepper, and one pint of milk. Bake about half or three quarters of an hour. STEWED CORN. Take a dozen ears of green sweet com, very tender and juicy; cut off the kernels, cutting with a large sharp knife from the top of the cob down; then scrape the cob. Put the com iato a sauce-pan over the fire, with just enough 1 84 VEGETABLES. water to make it cook without burning; boil about twenty minutes, then add a teacupful of milk or cream, atablespoonful of cold butter, and season with pepper and salt. BoU ten minutes longer, and dish up hot, in a vegetable dish. The com woiild be much sweeter if the scraped cobs were boiled first in the water that the com is cooked in. Many like corn cooked in this manner, putting half com and half tomatoes; either way is very good. FRIED CORN. Cut the com off the cob, taking care not to bring off any of the husk with it, and to have the grains as separate as possible. Fry in a httle butter — just enough to keep it from sticking to the pan; stir very often. When nicely browned, add salt and pepper, and a httle rich cream. Do not set it near the stove after the cream is added, as it will be apt to turn. This makes a nice dinner or breakfast dish. ROASTED GREEN CORN. Strip off aU the husk from green com, and roast it on a gridiron over a bright fire of coals, turning it as one side is done. Or, if a wood fire is used, make a place clean in front of the fire, lay the corn down, turn it when one side is done; serve with salt and butter SUCCOTASH. Take a pint of fresh shelled Lima beans, or any large fresh beans, put them in a pot with cold water, rather more than will cover them. Scrape the kernels from twelve ears of young sweet com; put the cobs in vsdth the beans, boiling from half to three-quarters of an horn:. Now take out the cobs and put in the scraped corn; boU again fifteen minutes, then season with salt and pepper to taste, a piece of butter the size of an egg, and half a cup of cream. Serve hot. FRIED EGG-PLANT. Take fresh, pmple egg-plants of a middling size; cut them in slices a quarter ©f an inch thick, and soak them for half an hour in cold water, with a teaspoon- ful of salt in it. Have ready some cracker or bread-crumbs and one beaten egg; drain off the water from the slices, lay them on a napkin, dip them in the crumbs and then in the egg, put another coat of crumbs on them, and fry them in butter to a hght brown. The frying-pan must be hot before the slices are put in, — they will fry in ten minutes. You may pare them before you put them into the frying-pan^ or you may VEGETABLES. 185 pull the skins off when you take them up. You must not remove them from the water until you are ready to cook them, as the air will turn them black. STUFFED EGG-PLANT. Cut the egg-plant in two; scrape out all the inside and put it in a sauce-pan with a little minced ham; cover with water and boil until soft; drain off the water; add two tablespoonfuls of grated crumbs, a tablespoonful of butter, half a minced onion, salt and pepper; stuff each half of the huU with the mixtm-e; add a small lump of butter to each, and bake fifteen minutes Minced veal or chicken in the place of ham, is equally as good, and many prefer it. STRING BEANS. Break off the end that grew to the vine, drawing off at the same time the string upon the edge; repeat the same process from the other end; cut them with a sharp knife into pieces half an inch long, and boil them in just enough water to cov&r them. They usually require one hour's boOing; but this depends upon their age and freshness. After they have boiled until tender, and the water boiled nearly out, add pepper and salt, a tablespoonful of butter, and a half a cup of cream; if you have not the cream, add more butter. Many prefer to drain them before adding the seasoning; in that case they lose the real goodness of the vegetable. LIMA AND KIDNEY BEANS. These beans should be put into boiling water, a Uttle more than enough to cover them, and boiled tiU tender — from half an hour to two hours; serve with butter and salt upon them. These beans are in season from the last of July to the last of September, There are several other varieties of beans, used as summer vegetables, which are cooked as above. For Baked Beans, see " Pork and Beans." CELERY. This is stewed the same as green com, by boiUng, adding cream, butter, salt and pepper. STEWED SALSIFY OR OYSTER PLANT. Wash the roots and scrape off their skins, throwing them, as you do so, into cold water, for exposure to the air causes them to immediately turn dark. Then cut crosswise into little thin sUces; throw into fresh water, enough to cover; add l86 VEGETABLES. a little salt, and stew in a covered vessel until tender, or about one hour. Pour off a little of the water, add a small lump of butter, a little pepper, and a gUl of sweet cream, and a teaspoonful of flour stirred to a paste. Boil up and serve hot. Salsify may be simply boiled, and melted butter turned over them. FRIED SALSIFY. Stew the salsify as usual tiU very tender; then with the back of a spoon or a potato jammer, mash it very fine. Beat up an egg, add a teacupful of milk, a little flour, butter and seasoning of pepper and salt. Make into Uttle cakes, and fry a Ught brown in boiling lard, first rolling in beaten egg and then flour. BEETS BOILED. Select smaU-sized, smooth roots. They should be carefixUy washed, but not cut before boiling, as the juice will escape and the sweetness of the vegetable be impaired, leaving it white and hard. Put them into boiling water, and boil them unlal tender; which requires often from one to two hours. Do not probe them, but press them with the finger to ascertain if they are sufficiently done. When satisfied of this, take them up, and put them into a pan of cold water, and slip off the outside. Cut them into thin shces, and while hot season with butter, salt, a Uttle pepper and very sharp vinegar. BAKED BEETS. Beets retain their sugary, dehcate flavor to perfection if they are baked instead of boiled. Turn them frequently while in the oven, using a knife, as the fork allows the juice to run out. When done remove the skin, and serve, with butter, salt and pepper on the shces. STEWED BEETS. Boil them first, and then scrape and shce them. Put them into a stew-pan with a piece of butter rolled in flour, some boiled onion and parsley chopped fine, and a little vinegar, salt and pepper. Set the pan on the fire, and let the beets stew for a quarter of an hour. OKRA. This grows in the shape of pods, and is of a gelatinous character, much used for soup, and is also pickled; it may be boiled as follows. Put the young and tender pods of long white okra in salted boiUng water in granite, porcelain or a tin-lined saucepan — as contact with iron wiU discolor it; boil fifteen minutes; remove the stems, and serve with butter, pepper, salt and vinegar if preferred. VEGETABLES. 187 ASPARAGUS. Scrape the stems of the asparagus lightly, but very clean; throw them into cold water, and when they are all scraped and very clean, tie them in bunches of equal size; cut the laxge ends evenly, that the stems may be all of the same length, and put the asparagus into plenty of boiling water, well salted. While it is boiling, cut several shoes of bread half an inch thick, pare off the crust, and toast it a dehcate brown on both sides. When the stalks of the asparagus are tender, (it wiU usually cook in twenty to forty minutes), hft it out directly, or it win lose both its color and flavor, and will also be hable to break; dip the toast quickly into the hquor in which it was boiled, and dish the vegetable upon it, the heads all lying one way. Pour over white sauce, or melted butter. ASPARAGUS WITH EGGS. Boil a bunch of asparagus twenty minutes; cut off the tender tops and lay them in a deep pie plate, buttering, salting and peppering well. Beat up four eggs, the yolks and whites separately, to a stiff froth; add two tablespoonfuls of milk or cream, a tablespoonful of warm butter, pepper and salt to taste. Pour evenly over the asparagus mixture. Bake eight minutes or until the eggs are set. Very good. GREEN PEAS. Shell the peas and wash in cold water. Put in boiling water just enough to cover them well, and keep them from burning; boil from twenty minutes to half an hour, when the hquor should be nearly boiled out; season with pepper and salt, and a good allowance of butter; serve very hot. This is a very much better way than cooking in a larger quantity of water, and draining off the hquor, as that diminishes the sweetness, and much of the fine flavor of the peas is lost. The salt should never be put in the peas before they are tender, unless very young, as it tends to harden them STEWED GREEN PEAS. Into a sauce-pan of boihng water put two or three pints of young green peas, and when nearly done and tender, drain in a colander dry; then melt two ounces of butter in two of flour; stir weU, and boil five minutes longer; should the pods be quite clean and fresh, boil them first in the water, remove, and put in the peas. The Germans prepare a very palatable dish of sweet young pods alone, by simply stirring in a httle butter with some savory herbs. 1 88 VEGETABLES. SQUASHES, OR CYMBLINGS. The green or summer squash is best when the outside is beginning to turn yellow, as it is then less watery and insipid than when younger. Wash them, cut them into pieces, and take out the seeds. Boil them about three-quarters of an hour, or till quite tender. When done, drain and squeeze them well till you have pressed out aU the water; mash them with a httle butter, pepper and salt. Then put the sqiiash thus prepared into a stew-pan, set it on hot coals, and stir it very frequently tiU it becomes dry. Take care not to let it bum. Summer squash is very nice steamed, then prepared the same as boiled. BOILED WINTER SQUASH. This is much finer than the summer squash. It is fit to eat in August, and, in a dry warm place, can be kept well aU winter. The color is a very bright yellow. Pare it, take out the seeds, cut it in pieces, and stew it slowly tiU quite soft, in a very httle water. Afterwards drain, squeeze, and press it well; then mash it with a very httle butter, pepper and salt. They wiU boU in from twenty to forty minutes. BAKED WINTER SQUASH. Cut open the squash, take out the seeds, and without paring cut it up into large pieces; put the pieces on tins or a dripping-pan, place in a moderately hot oven, and bake about an hour. When done, peel and mash Uke mashed potatoes, or serve the pieces hot on a dish, to be eaten warm with butter like sweet potatoes. It retains its sweetness much better baked this way than when boUed. VEGETABLE HASH. Chop rather coarsely the remains of vegetables left from a boiled dinner, such as cabbage, parsnips, potatoes, etc., sprinkle over them a httle pepper; place in a saucepan or frying-pan over the fire; put in a piece of butter the size of a hickory nut; when it begins to melt, tip the dish so as to oil the bottom, and around the sides; then put in the chopped vegetables; pour in a spoonful or two of hot water from the tea-kettle; cover quickly so as to keep in the steam. When heated thoroughly take off the cover and stir occasionally until well cooked. Serve hot. Persons fond of vegetables wiU rehsh this dish very much. SPINACH. It should be cooked so as to retain its bright-green color, and not sent to table, as it so often is, of a duU-brown or oUve color; to retain its fresh appear- ance, do not cover the vessel whUe it is cooking. VEGETABLES. 189 Spinach requii'es close examination and picking, as insects are frequently found among it, and it is often gritty. Wash it through three or four waters. Then draiu it and put it in boiling water. Fifteen to twenty miuutes is gener- ally sufficient time to boil spinach. Be careful to remove the scum. When it is quite tender, take it up, and drain and squeeze it well. Chop it fine, and put it iuto a sauce-pan with a piece of butter and a Uttle pepper and salt. Set it on the fire and let it stew five minutes, stirring it all the time, untU quite diy. Turn it into a vegetable dish, shape it into a mound, shoe some hard-boiled eggs and lay around the top. GREENS. About a peck of greens are enough for a mess for a family of six, such as dandelions, cowslips, burdock, chiccory and other greens. All greens should be carefully examined, the tough ones thrown out, then be thoroughly washed through several waters until they are entirely free from sand. The addition of a handful of salt to each pan of water used in washing the greens will free them from insects and worms, especially, if, after the last watering, they are allowed to stand in salted water for a half hour or longer. When ready to boil the greens, put them into a large pot half full of boOing water, with a handful of salt, and boil them steadily until the stalks are tender; this wiU be in from five to twenby minutes, according to the maturity of the greens; but remember that long-continued boiling wastes the tender substances of the leaves, and so diminishes both the bulk and the nourishment of the dish; for this reason it is best to cut away any tough stalks before beginning to cook the greens. As soon as they are tender, drain them in a colander, chop them a httle and return them to the fire long enough to season them with salt, pepper and butter; vinegar may be added if it is hked; the greens should be served as soon as they are hot. AU kinds of greens can be cooked in this manner. STEWED CARROTS. Wash and scrape the carrots, and divide them into strips; put them into a stew-pan with water enough to cover them; add a spoonful of salt, and let them boil slowly until tender; then drain and replace them in the pan, with two table- spoonfuls of butter rolled in flour, shake over a httle pepper and salt, then add enough cream or milk to moisten the whole; let it come to a boU and serve hot, CARROTS MASHED. Scrape and wash them; cook them tender in boiling water salted slightly. Drain weU and mash them. Work in a good piece of butter and season with pepper and salt. Heap up on a vegetable dish and serve hot. igo VEGETABLES. Carrots are also good simply boiled in salted water and dished up hot with melted butter over them. TURNIPS. Turnips are boiled plain with or without meat, also mashed like potatoes, and stewed Uke parsnips. They should always be served hot. They require from forty minutes to an hour to cook. STEWED PUMPKIN. See " Stewed Pumpkin for Pie." Cook the same, then after stewing, season the same as mashed potatoes. Pumpkin is good baked in the same manner as baked winter squash. STEWED ENDIVE. Ingredients. — Six heads of endive, salt and water, one pint of broth, thicken- ing of butter and flour, one tablespoonful of lemon juice, a small lump of sugar. Mode. — Wash and free the endive thoroughly from insects, remove the green part of the leaves, and put it into boihng water, slightly salted. Let it remain for ten minutes; then take it out, drain it till there is no water remaining, and chop it very fine. Put it into a stew-pan with the broth; add a httle salt and a lump of sugar, .and boU until the endive is perfectly tender. When done, which may be ascertained by squeezing a piece between the thumb and finger, add a thickening of butter and fioiu- and the lemon juice; let the sauce boil up, and serve. Time. — Ten minutes to boil, five minutes to simmer in the broth. BAKED MUSHROOMS. Prepare them the same as for stewing. Place them in a baking-pan, in a moderate oven. Season with salt, pepper, lemon juice, and chopped parsley. Cook in the oven fifteen minuted, baste with butter. Arrange on a dish and pour the gravy over them. Serve with sauce made by beating a cup of cream, two ounces of butter, a tablespoonful of chopped parsley, a httle cayenne pepper, salt, a tablespoonful of white sauce, and two tablespoonf uls of lemon juice. Put in a sauce-pan and set on the fire. Stir until thick, but do not let bolL Mush- rooms are very nice placed on shces of weU-buttered toast when set into the oven to bake. They cook in about fifteen minutes. STEWED MUSHROOMS. Time, twenty-one minutes. Button mushrooms; salt to taste; a little butter roUed in flour; two tablespoonfuls of cream or the yolk of one egg. Choose VEGETABLES. 191 buttons of uniform size. Wipe them clean and white with a wet flannel; put them in a stew-pan with a Uttle water, and let them stew very gently for a quar ter of an hovir. Add salt to taste, work in a little flour and butter, to make the liquor about as thick as cream, and let it boil for five minutes. When you are ready to dish it up, stir in two tablespoonfuls of cream or the yolk of an egg; stir it over the fire for a minute, but do not let it boil, and serve. Stewed but- ton mushrooms are very nice, either in fish stews or ragouts, or served apart to eat with fish. Another way of doing them is to stew them in milk and water (after they are rubbed white), add to them a Uttle veal gravy, mace and salt, and thicken the gravy with cream or the yolks of eggs. Mushrooms can be cooked in the same manner as the recipes for oysters, either stewed, fried, broiled, or as a soup. They are also used to flavor sauces, catsups, meat gravies, game and soups. CANNED MUSHROOMS. Canned mushrooms may be served with good effect with game and even with beefsteak if prepared in this way: Open the can and pour off every drop of the liquid found there; let the mushrooms drain, then put them in a sauce-pan with a httle cream, and butter, pepper, and salt; let them simmer gently for from five to ten minutes, and when the meat is on the platter pour the mush- rooms over it. If served with steak, that should be very tender, and be broiled, never in any case fried. MUSHROOMS FOR WINTER USE. Wash and wipe free from grit the small fresh button mushrooms. Put into a frying-pan a quarter of a povmd of the very best butter. Add to it two whole cloves, a saltspoonful of salt, and a tablespoonful of lemon juice. When hot, add a quart of the small mushrooms, toss them about in the butter for a moment only, then put them in jars; fill the top of each jar with an inch or two of the butter and let it cool. Keep the jars in a cool place, and when the butter is quite firm, add a top layer of salt. Cover to keep out dust. The best mushrooms grow on uplands, or in high, open fields, where the air is pure. TRUFFLES. The truffle belongs to the family of the mushrooms; they are used principally in this country as a condiment for boned turkey and chicken, scrambled eggs, fillets of beef, game and fish. When mixed in due proportion, they add a pecu- liar zest and flavor to sauces, that cannot be found in any other plant in the vegetable kingdom. 192 VEGETABLES. ITALIAN STYLE OF DRESSING TRUFFLES. Ten truffles, a quarter of a pint of salad-oil, pepper and salt to taste, one tablespoonful of minced parsley, a very little finely minced garlic, two blades of pounded mace, one tablespoonful of lemon- juice. After cleansing and brushing the truffles, cut them into thia shces, and put them in a baking-dish, on a seasoning of oil or butter, pepper, salt, parsley, garlic and mace, in the above proportion. Bake them for nearly an hour, and just before serving, add the lemon juice and send them to table very hot. TRUFFLES AU NATUREL. Select some fine truffles; cleanse them, by washing them in several waters with a brush, until not a particle of sand or grit remains on them; wrap each truffle in buttered paper, and bake in a hot oven for quite an hour; take off the paper, wipe the truffles, and serve them in a hot napkin. ^accatonl MACCARONI A LA ITALIENNE. Divide a quarter of a pound of maccaroni into four-inch pieces. Simmer fifteen minutes in plenty of boidng water, salted. Drain. Put the maccaroni into a sauce-pan and turn over it a strong soup stock, enough to prevent burn- ing. Strew over it an ounce of grated cheese; when the cheese is melted, dish. Put alternate layers of maccaroni and cheese; then turn over the soup stock and bake haJf an hour. MACCARONI AND CHEESE. Break half a pound of maccaroni into pieces an inch or two long; cook it in boiling water enough to cover it weU; put in a good teaspoonful of salt; let it boil about twenty minutes. Drain it weU, and then put a layer in the bottom of a weU-buttered pudding-dish, upon this some grated cheese, and small pieces of butter, a bit of salt, then more maccaroni, and so on, filling the dish; sprinkle the top layer with a thick layer of cracker-crumbs. Pour over the whole a tea- cupful of cream or milk. Set it in the oven and bake half an hour. It should be nicely browned on top. Serve in the same dish in which it was baked, with a clean napkin pinned around it. VEGETABLES. 193 TIMBALE OF MACCARONI. Break in very short lengths small maccaroni (vermicelli, spaghetti, tagharini). Let it be rather overdone; dress it with butter and grated cheese; then work Lato it one or two eggs, according to quantity. Butter and bread-crumb a plain mold, and when the maccaroni is nearly cold fill the mold with it, pressing it well down and leaving a hollow in the centre, into which place a well-flavored mince of meat, poultry or- game; then fill up the mold with more maccaroni, pressed weU down. Bake in a moderately heated oven, turn out and serve. MACCARONI A LA CR^ME. Boil one-quarter of a pound of maccaroni in plenty of hot water, salted, imtil tender; put half a pint of milk in a double boiler, and when it boils stir into it a mixture of two tablespoonfuls of butter and one of flour. Add two tablespoon- fuls of cream, a httle white and cayenne pepper; salt to taste, and from one- quarter to one-half a pound of grated cheese according to taste. Drain and dish the maccaroni; pour the boiling sauce over it, and serve immediately. MACCARONI AND TOMATO SAUCE. Divide half a poimd of maccaroni into four-inch pieces, put it into boiling salted water enough to cover it; boU from fifteen to twenty minutes; then drain; arrange it neatly on a hot dish, and pour tomato sauce over it. and serve imme- diately while hot. See " Sauces" for tomato sauce. TO MAKE BUTTER. Thoroughly scald the churn, then cool well with ice or spring water. Now poiu- in the thick cream; chum fast at first, then, as the butter forms, more slowly; always with perfect regularity; in warm weather, pour a Uttle cold water into the chum, should the butter form slowly; in winter, if the cream is too cold, add a httle warm water to bring it to the proper temperature. When the butter has " come," rinse the sides of the churn down with cold water, and take the butter up with the perforated dasher or a wooden ladle, turning it dexterously just below the surface of the buttermilk to catch every stray bit; have ready some very cold water, in a deep wooden tray; and into this plunge the dasher when you draw it from the chvmi; the butter wiU float off, leaving the dasher free. When you have collected aU the butter, gather behind a wooden butter ladle, and drain off the water, squeezing and pressing the butter with the ladle; then pour on more cold water, and work the butter with the ladle to get the milk out, drain off the water, sprinkle salt over the butter, — a. tablespoonful to a pound; work it in a little, and set in a cool place for an hour to harden, then work and knead it mitU not another drop of water exudes, and the butter is perfectly smooth and close in texture and poUsh; then with the ladle make up into roUs, little balls, stamped pats, etc. The chum, dasher, tray and ladle, should be well scalded before using, so that the butter will not stick to them, and then cooled with very cold water. When you skim cream into your cream jar, stir it well into what is already there, so that it may aU sour alike; and no fresh cream should be put with it within twelve hovirs before churning, or the butter wiU not come quickly; and perhaps, not at aU. Butter is indispensable in almost all culinary preparations. Good, fresh "Dutter. used in moderation, is easily digested; it is softening, nutritious, and BUTTER AND CHEESE. 195 fattening, and is far more easily digested than any other of the oleaginous sub- stances sometimes used in its place. TO MAKE BUTTER QUICKLY. Immediately after the cow is milked, strain into clean pans, and set it over a moderate fire until it is scalding hot; do not let it boil; then set it aside; when it is cold, skim off the cream; the milk will still be fit for any ordinary use; when you have enough cream, put it into a clean earthen basin; beat it with a wooden spoon until the butter is made, which will not be long; then take it from the milk and work it with a httle cold water, until it is free from milk; then drain off the water, put a small tablespoonful of fine salt to each pound of butter, and work it in. A small teaspoonf ul of fine white sugar, worked in with the salt, will be found an improvement — sugar is a great preservative. Make the butter in a roll; cover it with a bit of mushn, and keep it in a cool place. A rehable recipe. A BRINE TO PRESERVE BUTTER. First work your butter into small roUs, wrapping each one carefully in a clean mushn cloth, tying them up with a string. Make a brine, say three gallons, having it strong enough of salt to bear up an egg; add half a teacupful of pure, white sugar, and one tablespoonful of saltpetre; boU the brine, and when cold strain it carefully. Pour it over the rolls so as to more than cover them, as this excludes the air. Place a weight over aU to keep the rolls under the surface. PUTTING UP BUTTER TO KEEP. Take of the best pure, common salt two quarts, one ounce of white sugar and one of saltpetre; pulverize them together completely. Work the butter well, then thoroughly work in an ounce of this mixture to every pound of butter. The butter to be made into half-poimd roUs, and put into the following brine — to three gallons of brine strong enough to bear an egg, add a quarter of a pound of white sugar. — Orange Go., N.Y., style. CURDS AND CREAM. One gallon of rmlk will make a moderate dish. Put one spoonfiil of prepared rennet to each quart of milk, and when you find that it has become curd, tie it loosely in a thin cloth and hang it to drain; do not wring or press the cloth; when drained, put the curd into a mug and set in cool water, which must be freguently changed (a refrigerator saves this trouble.) When you dish it, if 196 BUTTER AND CHEESE. there is whey in the mug, ladle it gently out without pressing the curd; lay it on a deep dish, and pour fresh cream over it; have powdered loaf-sugar to eat with it; also hand the nutmeg grater. Prepared rennet can be had at almost any druggist's, and at a reasonable price. Call for Crosse & Blackwell's Prepared Eennet. NEW JERSEY CREAM CHEESE. First scald the quantity of milk desired; let it cool a little, then add the rennet; the directions for quantity are given on the packages of "Prepared Rennet." When the curd is formed, take it out on a ladle without breaking it; lay it on a thin cloth held by two persons; dash a ladleful of water over each ladleful of curd, to separate the curd; hang it up to drain the water off, and then put it under a Ught press for one hour; cut the curd with a thread into small pieces; lay a cloth between each two, and press for an hour; take them out, rub them with fine salt, let them lie on a board for an hour, and wash them in cold water; let them he to drain, and in a day or two the skin wiU look dry; put ■some sweet grass under and over them, and they will soon ripen. COTTAGE CHEESE. Put a pan of sour or loppered milk on the stove or range, where it is not too hot; let it scald imtil the whey rises to the top (be careful that it does not boil, or the curd will become hard and tough). Piace a clean cloth or towel over a sieve, and pour this whey and curd into it, leaving it covered to drain two to three hours; then put it into a dish and chop it fine with a spoon, adding a tea- spoonful of salt, a tablespoonful of butter and enough sweet cream to make the cheese the consistency of putty. With your hands make it into httle balls flat- tened. Keep it in a cool place. Many Kke it made rather thin with cream, serving it in a deep dish. You may make this cheese of sweet milk, by forming the curd with prepared rennet. » SLIP. Slip is bonny-clabber without its acidity, and so delicate is its flavor that many persons like it just as well as ice-cream. It is prepared thus: Make a quart of milk moderately warm; then stir into it one large spoonful of the preparation called rennet; set it by, and when cool again it will be as stiff as jelly. It should be made only a few hours before it is to be used, or it wiU be tough and watery; in summer set the dish on ice after it has jeUied. It must be served with powdered sugar, nutmeg and cream. BUTTER AND CHEESM. 1 97 CHEESE FONDU. Melt an ounce of butter, and whisk into it a pint of boiled milk. Dissolve two tablespoonfuls of flour in a gill of cold mUk, add it to the boUed mitk and let it cool. Beat the yolks of four eggs with a heaping teaspoonful of salt, half a teaspoonful of pepper, and five ounces of grated cheese. Whip the whites of the eggs and add them, pour the mixture into a deep tin Uned with buttered paper, and allow for the rising, say four inches. Bake twenty minutes and serve the moment it leaves the oven. CHEESE SOUFFLi. Melt an ounce of butter in a sauce-pan; mix smoothly with it one ounce of flour, a pinch of salt and cayenne and a quarter of a pint of milk; simmer the mixture gently over the flre, stirring it all the time, tUl it is as thick as melted butter; stir into it aTjout three ounces of finely-grated parmesan, or any good cheese. Turn it into a basin, and mix with it the yolks of two weU-beaten eggs. Whisk three whites to a sohd froth; and just before the souffle is baked put them into it, and pour the mixture into a small round tin. It should be only half filled, as the fondu will rise very high. Pin a napkin around the dish in which it is baked, and serve the moment it is baked. It would be well to have a metal cover strongly heated. Time twenty minutes. Sufficient for six persons. SCALLOPED CHEESE. Any person who is fond of cheese could not fail to favor this recipe. Take three sUces of bread, well-buttered, first cutting off the brown outside crust. Grate fijie a quarter of a pound of any kind of good cheese; lay the bread in layers in a buttered baking-dish, sprinkle over it the grated cheese, some salt and pepper to taste. Mix four well-beaten eggs with three cups of milk; pour it over the bread and cheese. Bake it in a hot oven as you would cook a bread pudding. This makes an ample dish for four people. PASTRY RAMAKINS. Take the remains or odd pieces of any light puff-paste left from pies or tarts; gather up the pieces of paste, roll it out evenly, and sprinkle it with grated cheese of a nice flavor. Fold the paste in three, roll it out again, and sprinkle more cheese ovra-; fold the paste, roU it out, and with a paste-cutter shape it in any way that may be desired. Bake the ramakins in a brisk oven from ten to fifteen minutes, dish them on a hot napkin, and serve quickly. The appearance 198 BUTTER AND CHEESE. of this dish may be very much improved by brushing the ramaMns over with yolk of egg before they are placed ia the oven. Where expense is not objected to, parmesan is the best kind of cheese to use for making this dish. Very nice with a cup of coffee for a lunch. CAYENNE CHEESE STRAWS. A quarter of a pound of flour, 2 oz. butter, 2 oz. grated parmesan cheese, a pinch of salt, and a few grains of cayenne pepper. Mis into a paste with the yolk of an egg. EoU out to the thickness of a silver quarter, about four or five inches long; cut into strips about a third of an inch wide, twist them as you would a paper spiU, and lay them on a baking-sheet sUghtly floured. Bake in a moderate oven untU crisp, but they must not be the least brown. If put away in a tin, these cheese straws will keep a long time. Serve cold, piled tastefully on a glass dish. You can make the straws of remnants of puff -pastry, rolling in the grated cheese. CHEESE CREAM TOAST. Stale bread may be served as follows: Toast the slices and cover them sUghtly with grated cheese; make a cream for ten sUces out of a pint of milk and two tablespoonf uls of plain flour. The mOk should be boiliag, and the flour mixed in a httle cold water before stirring in. When the cream is nicely cooked, season with salt and butter; set the toast and cheese in the oven for three or four minutes, and then pour the cream over them. WELSH RAREBIT. Grate three ounces of dry cheese, and mix it with the yolks of two eggs, put four ounces of grated bread, and three of butter; beat the whole together in a mortar with a dessertspoonful of made mustard, a little salt and some pepper; toast some slices of bread, cut off the outside crust, cut it in shapes and spread the paste thick upon them, and put them in the oven, let them become hot and slightly browned, serve hot as possible. There are so many ways of cooking and dressing eggs, that it seems un- necessary for the ordinary family to use only those that are the most practical. To ascertain the freshness of an egg, hold it between your thumb and fore- finger in a horizontal position, with a strong hght in front of you. The fresh egg will have a clear appearance, both upper and lower sides being the same. The stale egg wiU have a clear appearance at the lower side, while the upper side will exhibit a dark or cloudy appearance. Another test is to put them in a pan of cold water; those that are the first to sink are the freshest; the stale will rise and float on top; or, if the large end turns up in the water, they are not fresh. The best time for preserving eggs is from July to September. TO PRESERVE EGGS. There are several recipes for preserving eggs, and we give first one which we know to be effectual, keeping them fresh from August until Spring. Take a piece of quick-hme as large asagood-sizec* lemon, and two teacupf uls of salt; put it into a la^e vessel and slack it with a gallpu of boihng water. It will boU and bubble until thick as cream; when it is cold, pour off the top, which will be perfectly clear. Drain off this Kquor, and pour it over your eggs; see that the liquor more than covers them. A stone jar is the most convenient; — one that holds about six quarts. Another manner of preserving eggs is to pack them in a jar with layers of salt between, the large end of the egg downward, with a thick layer of salt at the top; cover tightly, and set in a cool place. Some put them in a wire basket or a piece of mosquito net, and dip them in boiling water half a minute; then pack in saw-dust. StiU another manner is to dissolve a cheap article of gum arabic, about as thin as mucilage, and brush over each egg with it; then pack in powdered charcoal; set in a cool, dark place. 200 EGGS. Eggs can be kept for some time by smearing the shells with butter or lard; then packed in plenty of bran or sawdust, the eggs not allowed to touch one another; or coat the eggs with melted paraffine. BOILED EGGS. Eggs for boiling cannot be too fresh, or boiled too soon after they are laid; but rather a longer time should be allowed for boiling a new-laid egg than for one that is three or fom* days old. Ha-^3 ready a sauce pan of boiUng water; put the eggs into it gently with a sp':^n, letting the spoon touch the bottom of the sauce-pan before it is withdrawn, that the egg may not fall, and conse- quently crack. For those who like eggs lightly boiled, three minutes will be found sufficient; three and three-quarters to four minutes will be ample time to set the white nicely; and if hked hard, six or seven minutes will not be found too long. Should the eggs be unusually large, as those of black Spanish fowls sometimes are, allow an extra half minute for them. Eggs for salad should be boiled for ten or fifteen minutes, and should be placed in a basin of cold water for a few minutes, to shrink the meat from the shell; they should then be rolled on the table with the hand, and the shell will peel off easily. SOFT BOILED EGGS. When properly cooked, eggs are donp evenly through, like any other food. This result may be obtained by putting the egg into a dish with a cover, or a tin pail, and then pouring upon them boiling water — two quarts or more to a dozen of eggs — and cover and set them away where they will keep hot and not boU, for ten to twelve minutes. The heat of the water cooks the eggs slowly, evenly and sufficiently, leaving the centre, or yolk, harder than the white, and the egg tastes as much richer and nicer as a fresh egg is nicer than a stale egg. SCALLOPED EGGS. Hard-boil twelve eggs; sUce them thin in rings; in the bottom of a large weU-buttered baking-dish place a layer of grated bread-crumbs, then one of eggs; cover with bits of butter, and sprinkle with pepper and salt. Continue thus to blend these ingredients untU the dish is full; be sure, though, that the crumbs cover the eggs upon top. Over the whole pour a large teacupful of sweet cream or milk, and brown nicely in a moderately heated oven. SHIRRED EGGS. Set into the oven untU quite hot a common white dish, large enough to hold the number of eggs to be cooked, allowing plenty of room for each. Melt in it a EGGS. 20 1 small piece of butter, and breaking the eggs carefully in a saucer, one at a time, slip them into the hot dish; sprinkle over them a small quantity of pepper and salt, and allow them to cook foiu* or five minutes. Adding a tablespoonful of cream for every two eggs, when the eggs are first shpped in, is a great improve- ment. This is far more deUcate than fried eggs. Or prepare the eggs the same, and set them in a steamer, over boiling water. They are usually served in hotels baked in individual dishes, about two in a dish, and in the same dish they were baked in. SCRAMBLED EGGS. Put a tablespoonful of butter into a hot frying-pan; tip around so that it will touch all sides of the pan. Having ready half a dozen eggs broken in a dish, salted and peppered, turn them (without beating) into the hot butter; stir them one way briskly for five or six minutes or until they are mixed. Be careful that they do not get too hard. Turn over toast or dish up without. POACHED OR DROPPED EGGS. Have one quart of boiling water, and one tablespoonful of salt, in a frying- pan. Break the eggs, one by one, into a saucer, and shde carefully into the salted water. Dash with a spoon a httle water over the egg, to keep the top white. The beauty of a poached egg is for the yolk to be seen blushing through the white, which should only be just sufficiently hardened to form a transparent veil for the egg. Cook until the white is firm, and lift out with a griddle-cake turner, and place on toasted bread. Serve immediately. A tablespoonful of vinegar put into the water, keeps the eggs from spreading. Open gem rings are nice placed in the water and an egg dropped into each ring. FRIED EGGS. Break the eggs, one at a time, into a saucer, and then shde them carefully off into a frying-pan of lard and butter mixed, dipping over the eggs the hot grease in spoonfuls, or turn them over-frying both sides without breaking them. They require about three minutes' cooking. Eggs can be fried round like balls, by dropping one at a time into a quantity of hot lard, the same as for fried cakes, first stirring the hot lard with a stick until it runs round like a whirlpool; this will make the eggs look Uke balls. Take out with a skimmer. Eggs can be poached the same in boiling water. 202 EGGS. EGGS AUX FINES HERBES. Eoll an ounce of butter in a good teaspoonful of flour; season with pepper, salt and nutmeg; put it into a coflfeecupful of fresh milk, together with two tea- spoonfuls of chopped parsley; stir and simmer it for fifteen minutes, add a teacupful of thick cream. Hard-boH five eggs, and halve them; arrange them in a dish with the ends upwards, pour the sauce over them, and decorate with little heaps of fried bread-crumbs round the margin of the dish. POACHED EGGS A LA CR£ME. Put a quart of hot water, a tablespoonful of vinegar and a teaspoonful of salt into a frying-pan, and break each egg separately into a saucer; sUp the egg care- fully into the hot water, simmer three or four minutes until the white is set, then with a skimmer hft them out into a hot dish. Empty the pan of its contents, put in half a cup of cream, or rich mitk; if milk, a large spoonful of butter; pepper and salt to taste, thicken with a very Utile cornstarch; let it boil up once, and turn it over the dish of poached eggs. It can be served on toast or without. It is a better plan to warm the cream and butter in a separate dish, that the eggs may not have to stand. EGGS IN CASES. Make little paper cases of buttered writing paper; put a small piece of butter in each, and a httle chopped parsley or onion; pepper and salt. Place the cases upon a gridiron over a moderate fire of bright coals, and when the butter melts, break a fresh egg into each case. Strew in upon them a few seasoned bread- crumbs, and when nearly done, glaze the tops with a hot shovel. Serve in the paper cases. MINCED EGGS. Chop up four or five hard-boiled eggs; do not mince them too fine. Put over the fire in a suitable dish a cupful of milk, a tablespoonful of butter, salt and pepper, and some savory chopped small. When this comes to a boil, stir into it a tablespoonful of fiour, dissolved in a httle cold milk. When it cooks thick like cream, put in the minced eggs. Stir it gently around and around for a few moments, and serve, garnished with sippets of toast. Any particular flavor may be given to this dish, such as that of mushrooms, truffles, catsup, essence of shrimps, etc., or some shred anchovy may be added to the minoe. EGGS. 203 MIXED EGGS AND BACON. Take a nice rasher of mild bacon; cut it into squares no larger than dice; fry- it quickly until nicely browned, but on no account bum it. Break half a dozen eggs into a basin, strain and season them with pepper, add them to the bacon, stir the whole about, and, when sufficiently firm, turn it out into a dish. Decorate with hot pickles. MIXED EGGS GENERALLY.— SAVORY OR SWEET. Much the same method is followed in mixed eggs generally, whatever may be added to them; reaUy it is nothing more than an omelet which is stirred about ia the pan while it is being di'essed, instead of being allowed to set as a pancake. Chopped tongue, oysters, shrimps, sardines, dried salmon, anchovies, herbs, may be used. COLD EGGS FOR A PICNIC. This novel way of preparing cold egg for the limch-basket fully repays one for the extra time required. Boil hard several eggs, halve them lengthwise; remove the yolks and chop them fine with cold chicken, lamb, veal or any tender, roasted meat; or with bread soaked in milk, and any salad, as parsley, onion, celery, the br^ad being half of the whole; or with grated cheese, a httle oUve oil, drawn butter, flavored. MU the cavity in the egg with either of these mixtures, or any similar preparation. Press the halves together, roU twice in beaten egg and bread-crumbs, and dip into boiUng lard. When the color rises 'HeHcately, drain them and they are ready for use. OMELETS. In making an omelet, care should be taken that the omelet pan is hot and dry. To ensure this, put a small quantity of lard or suet into a clean frying- pan, let it simmer a few minutes, then remove it; wipe the pan dry with a towel, and then put in a tablespoonfid of butter. The smoothness of the pan is most essential, as the least particle of roughness wiU cause the omelet to stick. As a general rule, a small omelet can be made more successfully than a large one, it being much better to make two small ones of four eggs each, than to try double the number of eggs in one omelet and fail. AUow one egg to a person in making an omelet and one tablespoonful of milk; this makes an omelet more puffy and tender than onu made without milk. Many prefer them without, milk. Omelets are called by the name of what is added to give them flavor, as 14 204 , EGGS. minced ham, salmon, onions, oysters, etc., beaten up in the eggs in due quan- tity, which gives as many different kinds of omelets. They are also served over many kinds of thick sauces or purees, such as tomatoes, spinach, endive, lettuce, celery, etc. If vegetables are to be added, they should be already cooked, seasoned and hot; place in the centre of the omelet, just before turning; so with mushroom, shrimps, or any cooked ingredients. All omelets should be served the moment they are done, as they harden by standing, and care taken that they do not cooh too much. ' Sweet omelets are generally used for breakfast or plain desserts. PLAIN OMELET, Put a smooth, clean, iron frying-pan on the fire to heat; meanwhile, beat four eggs, very hght, the whites to a stiff froth, and the yolks to a thick batter. Add to the yolks four tablespoonfuls of milk, pepper and salt; and lastly stir in the whites lightly. Put a piece of butter nearly half the size of an egg into the heated pan; turn it so that it will moisten the entire bottom, taking care that it does not scorch. Just as it begins to boil, pour in the eggs. Hold the frying- pan handle in your left hand, and, as tue eggs whiten, carefully, with a spoon, draw up hghtly from the bottom, letting the raw part run out on the pan, tin aU be equally cooked; shake with your left hand, till the omelet be free from the pan, then turn with a spoon one half of the omelet over the other; let it remain a moment, but continue shaking, lest it adhere; toss to a warm platter held in the right hand, or lift with a flat, broad shovel; the omelet will be firm around the edge, but creamy and hght inside. MEAT OR FISH OMELETS. Take cold meat, fish, game or poultry of any kind; remove aU skin, sinew, etc., and either cut it small or pound it to a paste in a mortar, together with a proper proportion of spices and salt; then either toss it in a buttered frying-pan over a clear fire till it begins to brown, and pour beaten eggs upon it, or beat it up with the eggs, or spread it upon them after they have begun to set in the pan. In any case serve hot, with or without a sauce; but garnished with crisp herbs in branches, pickles, or shced lemon. The right proportion is one table- spoonful of meat to four eggs. A httle milk, gravy, water, or white wine, may be advantageously added to the eggs while they are being beaten. Potted meats make admirable omelets in the above manner. EGGS. 205 VEGETABLE OMELET. Make a puree by mashing up ready-dressed vegetables, together with a little mUk, cream or gravy, and some seasoning. The most suitable vegetables are cucumbers, artichokes, onions, sorrel, green peas, tomatoes, lentils, mushrooms, asparagus tops, potatoes, truffles or turnips. Prepare some eggs by beating them very light. Pour them into a nice hot frying-pan, containing a spoonful of butter; spread the puree upon the upper side; and when perfectly hot, turn or fold the omelet together and serve. Or cold vegetables may be merely chopped small, then tossed in a Uttle butter, and some beaten and seasoned eggs poured over. OMELET OF HERBS. Parsley, thyme, and sweet marjoram mixed gives the famous omelette aux fines herbes so popular at every wayside inn in the most remote corner of sunny France. An omelet " jardiniere " is two tablespoonfuls of mixed parsley, onion, chives, shalots and a few leaves each of sorrel and chevril, minced fine and stirred into the beaten eggs before cooking. It will take a Uttle more butter to fry it than a plain one. CHEESE OMELET. Beat up three eggs, and add to them a tablespoonfrd of milk and a table- spoonful of grated cheese; add a little more cheese before folding; turn it out on a hot dish; grate a little cheese over it before serving. ASPARAGUS OMELET. Bon with a Uttle salt, and until about half cooked, eight or ten stalks of asparagus, and cut the eatable part into rather small pieces; beat the eggs, and mW the asparagus with them. Make the omelet as above directed. Omelet with parsley is made by adding a Uttle chopped parsley. TOMATO OMELET. No. i. Peel a couple of tomatoes, which spUt into four pieces; remove the seeds, and cut them into small dice; then fry them with a Uttle butter until nearly done, adding salt and pepper. Beat the eggs and mix the tomatoes with them, and make the omelet as usual. Or, stew a few tomatoes ia the usual way and spread over before folding. TOMATO OMELET. No. 2. Cut in sUces and place in a stew-pan six peeled tomatoes; add a tablespoonful of cold water, a Uttle pepper, and salt. When they begin to simmer, break in 206 ' EGGS. six eggs, sxir well, stirring one way, until the eggs are cooked, but not too hard. Serve warm. RICE OMELET. Take a cupful of cold boiled rice, turn over it a cupful of warm milk, add a tablespoonful of butter melted, a level teaspoonful of salt, a dash of pepper; mix well, then add three well-beaten eggs. Put a tablespoonful of butter in a hot frying-pan, and when it begins to boil pour in the omelet and set the pan in a hot oven. As soon as it is cooked through, fold it double, turn it out on a hot dish, and serve at once. Very good. HAM OMELET. Cut raw ham into dice, fry with butter, and when cooked enough, turn the beaten egg over it, and cook as a plain omelet. If boiled ham is used, mince it, and mix with the eggs after they are beaten. Bacon may be used instead of raw ham. CHICKEN OMELET. Mince rather fine one cupful of cooked chicken, warm in a teacupful of cream or rich milk, a tablespoonful of butter, salt and pepper; thicken with a large tablespoonf lil of flour. Make a plain omelet, then add this mixture, just before turning it over. This is much' better tha,n the dry minced chicken. Tongue is equally good, . ♦ MUSHROOM OMELET. Clean a cupful of large button mushrooms, canned ones may be used; cut them into bits. Put into a stew-pan an ounce of butter and let it melt; add the mushrooms, a teaspoonful of salt, half a teaspoonful of pepper, and half a cupf nl of cream or mUk. Stir in a teaspoonful of flour, dissolved in a Uttle milk or water to thicken, if needed. BoU ten minutes, and set aside until the omelet is ready. Make a plain omelet the usual way, and just before doubling it, turn the mushrooms over the centre and serve hot. OYSTER OMELET. Parboil a dozen oysters in their own hquor, skim them out, and let them cool; add them to the beaten eggs, either whole or minced. Cook the same as a plain omelet. Thicken the Uquid with butter roUed in flour; season with salt, cayenne pepper and a teaspoonful of chopped parsley. Chop up the oysters and add to EGGS. 207 the sauce. Put a few spoonfuls in the centre of the omelet before folding; when dished, pour the remainder of the sauce around it. FISH OMELET. Make a plain omelet, and when ready to fold, spread over it fish prepared as follows: Add to a cupful of any kind of cold fish, broken fine, cream enough to moisten it, seasoned with a tablespoonful of butter; then pepper and salt to taste. Warm together. ONION OMELET. Make a plain omelet, and when ready to turn spread over it a teaspoonful each of chopped onion and minced parsley; then fold, or, if prepared, mix the minces into the eggs before cooking. JELLY OMELET. Make a plain omelet, and just before folding together, spread with some kind of jeUy. Turn out on a warm platter. Dust it with powdered sugar. BREAD OMELET. No. I. Break four eggs into a basin and carefully remove the treadles; have ready a tablespoonful of grated and sifted bread; soak it in either milk, water, cream, white wine, gravy, lemon- jvdce, brandy or rum, according as the omelet is intended to be sweet or savory. WeU beat the eggs together with a httle nut- meg, pepper and salt; add the bread, and, beating constantly (or the omelet will be crumbly), get ready a frying-pan, buttered and made thoroughly hot; put in the omelet; do it on one side only; turn it upon a dish, and fold it double to prevent the steam from condensing. Stale sponge-cake, grated biscuit, or pound cake, may replace the bread for a sweet omelet, when pounded loaf sugar should be sifted over it, and the dish decorated with lumps of currant jelly. Thia makes a nice dessert. BREAD OMELET. No. 2. Let one teacup of nulk come to a boil, pour it over one teacupful of bread- crumbs and let it stand a few minutes. Break six eggs into a bowl, stir (not beat) till well mixed; then add the mUk and bread, season with pepper and salt, mix all well together and tiuTi into a hot frying-pan, containing a large spoonfid of butter boiling hot. Fry the omelet slowly, and when brown on the bottom cut in squares and turn again, fry to a delicate brown and serve hot. Cracker omelet may be made by substituting three or four roUed crackers in place of bread. 208 EGGS. BAKED OMELET. Beat the whites and yolks of four or six eggs separately; add to the yolks a smaU cup of milk, a tablespoonf ul of flour or cornstarch, a teaspoonf ul of baking, powder, one-half teaspoonful of salt, and lastly, the stiff -beaten whites. Bake in a weU buttered pie-tin or plate, about half an hour in a steady oven. It should be served the moment it is taken from the oven, as it is Uable to fall OMELET SOUFFL^. Break six eggs into separate cups; beat four of the yolks, mix with them one teaspoonful of flour, three tablespoonfuls of powdered sugar, very little salt. Flavor with extract lemon or any other of the flavors that may be preferred Whisk the whites of six eggs to a firm froth; mix them lightly with the yolks; pour the mixture into a greased pan or dish; bake in a quick oven. When well- risen and lightly brovmed on the top, it is done; roll out in warm dish, sift pul- verized sugar over, and send to table. RUM OMELET. Put a small quantity of lard into the pan; let it simmer a few minutes, and remove it; wipe the pan dry with a towel, and put in a httle fresh lard in which the omelet may be fried. Care should be taken that the lard does not burn, which would spoil the color of the omelet. Break three eggs separately; put them into a bowl and whisk them thoroughly with a fork. The longer they are beaten, the Ughter will the omelet be. Beat up a teaspoonful of milk with the eggs and continue to beat until the last moment before pouring into the pan, which should be over a hot fire. As soon as the omelet sets, remove the pan from the hottest part of the fire. Slip a knife under it to prevent sticking to the pan. When the centre is almost firm, slant the pan, work the omelet in shape to fold easily and neatly, and when sUghtly browned, hold a platter against the edge of the pan and deftly turn it out on to the hot dish. Dust a Uberal quan- tity of powdered sugar over it, and singe the sugar into neat stripes with a hot iron rod, heated in the coals; pour a glass of warm Jamaica rum aroimd it, and when it is placed on the table set fire to the rum. With a tablespoon dash the burning rum over the omelet, put out the fire and serve. Salt mixed with the eggs prevents them from rising, and when it is so used the omelet wiU look flabby, yet without salt it will taste insipid. Add a httle salt to it just before folding it and turning out on the dish. —"The Ooah" HAM SANDWICHES. Make a dressing of half a cup of butter, one tablespoonful of mixed mustard, one of salad oU, a little red or white pepper, a pinch of salt and the yolk, of an egg; rub the butter to a cream, add the other ingredients and mix thoroughly; then stir in as much chopped ham as will make it consistent, and spread between thin slices of bread. Omit salad oil and substitute melted butter, if preferred. HAM SANDWICHES, PLAIN. Trim the crusts from thin slices of bread; butter them, and lay between every two some thin shces of cold, boiled ham. Spread the meat with a little mustard, if liked. CHICKEN SANDWICHES. Mince up fine any cold boiled or roasted chicken; put it into a sauce-pan with gravy, water or cream enough to soften it; add a good piece of butter, a pinch of pepper; work it very smooth while it is heating until it looks almost like a paste. Then spread it on a plate to cool. Spread it between slices of buttered bread. SARDINE SANDWICHES. Take two boxes of sardines, and throw the contents into hot water, having first drained away all the oil. A few minutes wHl free the sardines from grease. Pour away the water and dry the fish in a cloth; then scrape away the skins, ftnd pound the sardines in a mortar till reduced to paste; add pepper, salt, and gome tiny pieces of lettuce, and spread on the sandwiches, which have been pre- vvwwAy cut as above. The lettuce adds very much to the flavor of the sardines. Or chop the sardines up fine and squeeze a few drops of lemon-juice into them and spread between buttered bread or cold biscuits. 2IO SANDWICHES. WATERCRESS SANDWICHES. Wash •well some watercress, and then dry them in a cloth, pressing out eveiy atom of moisture, as far as possible; then mix with the cresses hard-boiled eggs chopped fine, and seasoned with salt and pepper. Have a stale loaf and some fresh butter, and with a sharp knife, cut as many thin slices as wiU be required for two dozen sandwiches; then cut the cress into small pieces, removing the stems; place it between each shoe of bread and butter, with a shght sprinkling of lemon- juice; press down the slices hard, and cut them sharply on a board into small squares, leaving no crust. — Nantasket Beach. EGG SANDWICHES. Hard boil some very fresh eggs, and when cold, cUt them into moderately thin slices, and lay them between some bread and butter cut as thin as possible; season them with pepper, salt and nutmeg. For picnic parties, or when one is travelling, these sandwiches are far preferable to hard-boiled eggs au naturel. MUSHROOM SANDWICHES. Mince beef tongue and boiled mushrooms together, add French mustard, and spread between buttered bread. CHEESE SANDWICHES. These are extremely nice, and are very easily made. Take one hard-boiled «gg, a quarter of a pound of common cheese grated, half a teaspoonful of salt, half a teaspoonful of pepper, half a teaspoonful of mustard, one tablespoonful of melted butter, and one tablespoonful of vinegar or cold water. Take the yolk of the egg and put it into a small bowl and crumble it down, put into it the butter and mix it smooth with a spoon, then add the salt, pepper, mustard, and the cheese, mixing each well. Then put in the tablespoonful of vinegar, which win make it the proper thickness. If vinegar is not relished, then use cold water instead. Spread this between two biscuits or pieces of oat-cake, and you could not require a better sandwich. Some people wiU prefer the sandwiche~ less highly seasoned, In that case, season to taste. THE FAMOUS EAST ROOM. THE RED ROOM. THE BLUE ROOM. Among all civilized people bread has become an article of food of the first necessity; and properly so, for it constitutes of itself a complete life sustainer, the gluten, starch and sugar which it contains reprssentiug ozotized and hydro- carbonated nutrients, and combining the sustaining powers of the animal and vegetable kingdoms in one product. As there is no one article of food that enters so largely into our daily fare as bread, so no degree of skill in preparing other articles can compensate for lack of knowledge in the art of making good, palatable and nutritious bread. A little earnest attention to the subject will enable any one to comprehend the theory, and then ordinary care in practice will make one familiar with the process. GENERAL DIRECTIONS. The first thing required for making wholesome bread is the utmost cleanli- ness; the next is the soundness and sweetness of all the ingredients used for it; and, in addition to these, there must be attention and care through the whole process. Salt is always used in bread-making, not only on account of its flavor, which destroys the insipid raw state of the flour, but because it makes the dough rise better. In mixing with milk, the milk should be boiled — not simply scalded, but heated to boiling over hot water — then set aside to cool before mixing. Simple heating wiU not prevent bread from turning sour in the rising, while boUing will act as a preventive. So the milk should be thoroughly scalded, and should be used when it is just blood warm. Too small a proportion of yeast, or insufficient time allowed for the dough to rise, wiU cause the bread to be heavy. The yeast must be good and fresh if the bread is to be digestible and nice. Stale yeast produces, instead of vinous fermentation, an acetous fermentation. 212 BREAD. which flavors the bread and makes it disagreeable. A poor, thin yeast produces an imperfect fermentation, the result being a heavy unwholesome loaf. If either the sponge or the dough be permitted to overwork itself — that is to say, if the mixing and kneading be neglected when it has reached the proper point for either — sour bread will probably be the consequence in warm weather, and bad bread in any. The goodness wiU also be endangered by placiag it so near a fire as to make any part of it hot, instead of maintaining the gentle and equal degree of heat required for its due fermentation. Heavy bread will also most Ukely be the result of making the dough very hard, and letting it become quite cold, particularly in winter. An almost certain way of spoiling dough is to leave it half -made, and to allow it to become cold before it is finished. The other most common causes of failure are using yeast which is no longer sweet, or which has been frozen, op has had hot liquid poured over it. As a general rule, the oven for baking bread should be rather quick, and the heat so regulated as to penetrate the dough without hardening the outside. The oven-door should not be opened after the bread is put in until the dough is set or has become firm, as the cool air admitted will have an unfavorable effect on it. The dough should rise" and the bread begin to brown after about fifteen minutes, but only shghtly. Bake from fifty to sixty minutes, and have it brown, not black or whitey brown, but brown aU over when well baked. "When the bread is baked, remove the loaves immediately from the pans, and place them where the air wiU circulate freely around them and thus carry off the gas which has been formed, but is no longer needed. Never leave the bread in the pan or on a pine table to absorb the odor of the wood. If you hke crusts that are crisp do not cover the loaves; but to give the soft, tender, wafer-like consistency which many prefer, wrap them, while stiU hot, in several thicknesses of bread-cloth. "When cold put them in a stone jar, removing the cloth, as that absorbs the moistmre and gives the bread an mipleasant taste and odor. Keep the jar well covered, and carefully cleansed from crumbs and stale pieces. Scald and dry it thoroughly every two or three days. A yard and a half square of coarse table linen makes the best bread-cloth. Keep in good supply; use them for no other purpose. Some people use scalding water in making wheat bread; in that case the flour must be scalded and allowed to cool before the yeast is added, — then proceed as above. Bread made in this manner keeps moist in siunmer, much longer than when made in the usual mode. Home-made yeast is generally preferred to any other. Compressed yeast, a*^ BREAD. ' 213 now sold in most grocery stores, makes fine light, sweet bread, and is a much quicker process, and can always be had fresh, being made fresh every day. WHEAT BREAD. Sift the flour into a large bread-pan or bowl; make a hole in the middle of it, and pour in the yeast in the ratio of half a teacupf ul of yeast to two quarts of flour; stir the yeast hghtly, then pour in your " wetting," either milk or water, as you choose, — which use warm in winter, and cold in summer; if you use water as " wetting," dissolve in it a bit of butter of the size of an egg,— if you use milk, no butter is necessary; stir in the " wetting " very Ughtly, but do not mix all the flour into it; then cover the pan with a thick blanket or towel, and set it, in winter, in a warm place to rise, — ^this is called "putting the bread in sponge." In summer the bread should not be wet over night. In the morning add a teaspoonful of salt and mix aU the flour in the pan with the sponge, kneading it well; then let it stand two hours or more until it has risen qmte light; then remove the dough to the molding-board and mold it for a long time, cutting it in pieces and molding them together again and again, until the dough is elastic iznder the pressure of your hand, using as httle flour as possible; then make it into loaves, put the loaves into baking-tins. The loaves should come half-way up the pan, and they should be allowed to rise until the bulk is doubled. When the loaves are ready to be put into the oven, the oven should be ready to receive them. It shovild be hot enough to brown a teaspoonful of flour in five minutes. The heat should be greater at the bottom than at the top of the oven, and the fire so arranged as to give sufficient strength of heal; through the baking without being replenished. Let them stand ten or fifteen minutes, prick them three or four times with a fork, bake in a qmck oven from forty-five to sixty minutes. If these directions are followed, you will obtain sweet, tender and wholesome bread. If by any mistake the dough becomes sour before you are ready to bake it, you can rectify it by adding a httle dry supercarbonate of soda, molding the dough a long time to distribute the soda equally throughout the mass. All bread is better, if naturally sweet, without the soda; but sour bread you should never eat, if you desire good health. Keep well covered in a tin box or large stone crock, which should be wiped out every day or two, and scalded and dried thoroughly in the sun once a week. COMPRESSED YEAST BREAD. Use for two loaves of bread three quarts of sifted fiour, nearly a quart of warm water, a level tablespoonful of salt, and an ounce of compressed yeast. 214 BREAD. Dissolve the yeast in a pint of lukewarm water; then stir into it enough flour to make a thick batter. Cover the bowl containing the batter or sponge with a thick folded cloth, and set it in a warm place to rise; if the temperature of heat is properly attended to, the sponge wiU be foamy and hght in half an hour. Now stir into this sponge the salt dissolved in a httle warm water, add the rest of the flour and sufficient warm water to make the dough stiff enough to knead; then knead it from five to ten minutes, divide it into loaves, knead again each loaf and put them into buttered baking- tins; cover them with a doubled thick cloth, and set again in a warm place to rise twice their height, then bake the same as any bread. This bread has the advantage of that made of home-made yeast as it is made inside of three hours, whereas the other requires from twelve to fourteen hours. HOME-MADE YEAST. Bofl. six large potatoes in three pints of water. Tie a handful of hops in a small musUn bag and boU. with the potatoes; when thoroughly cooked drain the water on enough flour to make a thin batter; set this on the stove or range and scald it enough to cook the flour, (this makes the yeast keep longer); remove it from the fire, and when cool enough, add the potatoes mashed, also haK a cup of sugar, half a tablespoonful of ginger, two of salt and a teacupful of yeast. Let it stand in a warm place until it has thoroughly risen, then put it in a large mouthed jug, and cork tightly; set away in a cool place. The jug should be scalded before putting in the yeast. Two-thirds of a coffeecupful of this yeast will make four loaves. UNRIVALED YEAST. On one morning boU two ounces of the best hops in four quarts of .v^ater half an hour; strain it, and let the hquor cool to the consistency of new milk; then put it in an earthen bowl, and add half a cupful of salt, and half a cupful of brown sugar; beat up one quart of flour with some of the liquor; then mix aU well together, and let it stand tfll the third day after; then add six medium- sized potatoes, boiled and mashed through a colander; let it stand a day, then strain and bottle, and it is fit for use. It must be stirred frequently while it is making, and kept near a fire. One advantage of this yeast is its spontaneous fermentation, requiring the help of no old yeast; if care be taken to let it fer- ment well in the bowl, it may immediately be corked tightly. Be careful to keep it in a cool place. Before using it shake the bottle up well. It wfll keep in a cool place two months, and is best the latter part of the time. Use about the same quantity as of other yeast. , BREAD. 215 DRIED YEAST OR YEAST CAKES. Make a pan of yeast the same as " Home-made Yeast;" mix in with it corn- meal that has been sifted and dried, kneading it well, until it is thick enough to roU out, when it can be cut into cakes or crumble up. Spread out and dry thor- oughly in the shade; keep in a dry place. V/hen it is convenient to get compressed yeast, it is much better and cheaper than to make your own, a saving of time and trouble. Almost all groceries keep it, dehvered to them fresh made daily. SALT-RAISING BREAD. "While getting lareakfast in the morning, as soon as the tea-kettle has boiled, take a quart tin cup or an earthen quart milk pitcher, scald it, then fill one-third fuU of water about as warm as the finger could be held in; then to this add a teaspoonful of salt, a pinch of brown sugar and coarse flour enough to make a batter of about the right consistency for griddle-cakes. Set the cup, with the spoon in it, in a closed vessel half -filled with water, moderately hot, but not scalding. Keep the temperatiu-e as nearly even as possible, and add a teaspoon- ful of flour once or twice rluring the process of fermentation. The yeast ought to reach to the top of the bowl in about five hours. Sift your flour into a pan, make an opening in the centre, and pour in your yeast. Have ready a pitcher of warm milk, salted, or milk and water, (not too hot, or you wiU scald the yeast germs,) and stir rapidly iuto a pulpy mass with a spoon. Cover this sponge closely, and keep warm for an hour, then knead into loaves, adding flour to make the proper consistency. Place in warm, weU-greased pans, cover closely, and leave tiU it is hght. Bake in a steady oven, and when done let aU the hot steam escape. Wrap closely in damp towels, and keep in closed earthen jars until it is wanted. This in our grandmothers' time used to be considered the prize bread, on account of its being sweet and wholesome, and required no prepared yeast to make it. Nowadays yeast-bread is made with very little trouble, as the yeast can be procured at almost any grocery. BREAD FROM MILK YEAST. At noon the day before baking, take half a cup of corn-meal, and pour over it enough sweet milk boiling hot to make it the thickness of batter-cakes. In the winter place it where it will keep warm. The next morning before break- fast DOur into a pitcher a pint of boiling water; add one teaspoonful of soda and 2l6 BREAD. one of salt. When cool enough' so that it will not scald the flour/ add enough to make a stiff batter; then add the cup of meal set the day before. This will be f uU of Uttle bubbles. Then place the pitcher in a kettle of warm water, cover the top with a folded towel and put it where it will keep warm, and you will be sur- prised to find how soon the yeast wiU be at the top of the pitcher. Then pour the yeast into a bread-pan; add a pint and a half of warm water, pr half water and half milk, and flour enough to knead into loaves. Knead but Uttle harder than for biscuit, and bake as soon as it rises to the top of the tin. This recipe makes five large loaves. Do not allow it to get too light before baking, for it will make the bread dry and crumbling. A cup of this milk yeast iS' excel- lent to raise buckwheat cakes. GRAHAM BREAD. One teacupful of wheat flour, one-half teacupful of Porto Rico molasses, one half cupful of good yeast, one teaspoonful of salt, one pint of warm water; add sufficient Graham flour to make the dough as stiff as can be stirred with a strong spoon; this is to be mixed at night; in the morning, add one teaspoonful of soda, dissolved in a httle water; mix well, and pour into two medium-sized pans; they vdU be about half full; let it stand in a warm place until it rises to the top of the pans, then bake one hour ia a pretty hot oven. This should be covered about twenty minutes when first put into the oven with a thick brown paper, or an old tin cover; it prevents the upper crust hardening before the loaf is well- risen. If these directions are correctly fol- lowed the bread wiU not be heavy or sodden, as it has been tried for years and never failed. GRAHAM BREAD. (Unfermented.) Stir together three heaping teaspoonfuls of baking powder, three cups of G-raham flour, and one^cup of white flour; then add a large teaspoonful of salt and half a cup of sugar. Mix all thoroughly with milk or water into as stiff a batter as can be stirred with a spoon. If water is used, a lump of butter as large as a walnut may be melted and stirred into it. Bake immediately in well- greased pans. BOSTON BROWN BREAD. One pint of rye flour, one quart of corn-meal, one teacupful of Graham flour, all fresh; half a teacupful of molasses or brown sugar, a teaspoonful of salt, and two-thirds of a teacupful of home-made yeast. Mix into as stiff a dough as ca,n be stirred with a spoon using warm water for wetting. Let it riSe several horns, BREAD. 217 or over night; in the morning, or when light, add a teaspoonful of soda dis> solved in a spoonful of warm water; beat it well and turn it into well-greased, deep, bread-pans, and let it rise again. Bake in a moderate oven from three to four hours. — Palmer House, Chicago-. BOSTON BROWN BREAD. (Unfermehted). One cupful of rye flour, two cupfuls of corn-meal, one cupful of white flour, half a teacupful of molasses or sugar, a teaspoonful of salt. Stir all together thoroughly, and wet up with sour milk; then add a level teaspoonful of soda dis- solved in a tablespoonful of water. The same can be made of sweet nulk, by substituting baking-powder for soda. The batter to be stirred as thick as can be ■vyith a spoon, and turned into well-greased pans. VIRGINIA BROWN BREAD. One pint of corn-meal, pour over enough boiling water to thoroughly scald it; when cool, add one pint of Ught, white bread sponge, mix well together, add one cupful of molasses, and Graham flour enough to mold; this will make two loaves; when hght, bake in a moderate oven one and a half hours. RHODE ISLAND BROWN BREAD. Two and one-half cupfuls of corn-meal, one and one-half cupfuls of rye-meal, one egg, one cup of molasses, two teaspoonf uls of cream of tartar, one teaspoon- ful of soda, a little salt and one quart of milk. Bake in a covered dish, either earthen or iron, in a inoderately hot oven three hours. STEAMED BROWN BREAD. One cup of white flour, two of Graham flour, two of Indian meal, one tea- spoonful of soda, one cup of molasses, three and a half cups of milk, a little salt. Beat well and steam for four hours. This is for sour milk; when sweet milk is used, use baking powder in place of soda. This is improved by setting it into the oven fifteen minutes after it is slipped from the mold. To be eaten warm with butter. Most excellent. RYE BREAD. To a quart of warm water stir as much wheat flour as will make a smooth batter; stir into it half a gUl of home-made yeast, and set it in a warm place to rise; this is called setting a sponge; let it be mixed in some vessel which will contain twice the quantity; in the morning, put three pounds and a half of rye 2l8 BREAD. flour into a bowl or tray, make a hollow in the centre, pour ia the sponge, add a dessertspoonful of salt, and half a small teaspoonful of soda, dissolved in a little water; make the whole into a smooth dough, with as much warm water as may be necessary; knead it weU, cover it, and let it set in a warm place for three hours; then knead it again, and make it into two or three loaves; bake in a quick oven one hour, if made in two loaves, or less if the loaves are smaller. RYE AND CORN BREAD. One quart of rye meal or rye flour, two quarts of Indian meal, scalded (by placing in a pan and pouring over it just enough boiling water to merely wet it, but not enough to make it into a batter, stirring constantly with a spoon), one- half cup of molasses, two teaspoonfuls salt, one teacup yeast; make it as stiff as can be stirred with a spoon, mixing with warm water, and let rise all night. In the morning add a level teaspoonful of soda dissolved iu a httle water; then put it in a large pan, smooth the top with the hand dipped in cold water; let it stand a short time, and bake five or six hours. If put in the oven late in the day, let it remain all night. Graham may be used instead of rye, and baked as above. This is similar to the " Rye and Injun " of our grandmothers' days, but that was placed in a kettle, allowed to rise, then placed in a covered iron pan upon the hearth before the fire, with coals heaped upon the hd, to bake aU night. FRENCH BREAD. Beat together one pint of milk, four tablespoonfuls of melted butter, or half butter and half lard, half a cupful of yeast, one teaspoonful of salt and two eggs. Stir into this two quarts of flour. When this dough is risen, make into two large roUs, and bake as any bread. Out across the top diagonal gashes just be- fore putting into the oven. TWIST BREAD. Let the bread be made as directed for wheat bread, then take three pieces as large as a piut bowl each; strew a little flour over the paste-board or table, roU each piece under your hands, to twelve inches length, making it smaller in cir- cumference at the ends than in the middle; having rolled the three in this way, take a baking-tin, lay one part on it, join one end of each of the other two to it, and braid them together the length of the roUs, and join the ends by pressing them together; dip a ^rush in milk, and pass it over the top of the loaf; after ten minutes or so, ''et it in a quick oven, and bake for nearly an hour. JURE AD. 219 NEW ENGLAND CORN CAKE. One quart of milk, one pint of corn-meal, one teacupful of wheat flour, a tea- spoonful, of salt, two tablespoonfuls of melted butter. Scald the milk, and grad- ually pour it on the meal; when cool, add the butter and salt, also a half cup of yeast. Do this at night; in the morning beat thoroughly and add two well- beaten eggs, and a half teaspoonful of soda, dissolved in a spoonful of water. Pour the mixture into buttered deep earthen plates, let it stand fifteen minutes to rise again, then bake from twenty to thirty minutes. GERMAN BREAD. One pint of milk weU-boiled, one teacupful of sugar, two tablespoonfuls of aice lard or butter, two-thirds of a teacupful of baker's yeast. Make a rising with the milk and yeast; when Ught, mix in the sugar and shortening, with flour enough to make as soft a dough as can be handled. Flour the paste-board well, roU out about one-half inch thick; put this quantity into two large pans; make about a dozen indentures with the finger on the top; put a small piece of butter in each, and sift over the whole one tablespoonful of sugar mixed with one teaspoonful of cinnamon. Let this stand for a second rising; when per- fectly hght, bake in a quick oven fifteen or twenty minutes. CORN BREAD. Two cups of sifted meal, half a cup of flour, two cups of sour milk, two well- beaten eggs, half a cup of molasses or sugar, a teaspoonful of salt, two table- spoonfuls of melted butter. Mix the meal and flour smoothly and gradually with the milk, then the butter, molasses, and salt, then the beaten eggs, and lastly dissolve a level teaspoonful of baking-soda in a little milk and beat thor- oughly aU together. Bake nearly an hour in weU-buttered tins, not very shallow. This recipe can be made with sweet mflk by using baking-powder in place of soda. — 8t. Charles Hotel, New Orleans. VIRGINIA CORN BREAD. Three cups of white com- meal, one cup of flour, one tablespoonful of sugar, one teaspoonful of salt, two heaping teaspoonfuls of baking-powder, one table- spoonful of lard, three cups of milk and three eggs. Sift together the flour, com, meal, sugar, salt and baking-powder; rub in the lard cold, add the eggs weU- beaten and then the milk. Mix into a moderately stiff batter; pour it into w^-greased, shallow baking-pans, (pie-tins are suitable). Bake from thirty to forty minutes. 220 BREAD. BOSTON CORN BREAD. One cup of sweet milk, two of sour milk, two-thirds of a cup of molasses, one of wheat flour, four of com-meal and one teaspoonful of soda; steam for three hours, and brown a few minutes in the oven. The same made of sweet milk and baking-powder is equally as good. INDIAN LOAF CAKE. Mix a teacupful of powdered white sugar with a quart of rich milk, and cut up in the milk two ounces of butter, adding a saltspoonful of salt. Put this mixture into a corered pan or skillet, and set it on the fire tiU it is scalding hot. Then take it off, and scald with it as much yellow Indian meal (previously sifted) as wiU make it of the consistence of thick boiled mush. Beat the whole very hard for a quarter of an hour, and then set it away to cool. WhUe it is cooling, beat three eggs very light, and stir them gradually into the mixture when it is about as warm as new milk. Add a teacupful of good strong yeast, and beat the whole another quarter of an hour, for much of the goodness of this cake depends on its being long and weU-beaten. Then have ready a tin mold or earthen pan with a pipe in the centre, (to diffuse the heat through the middle of the cake). The pan must be very weU-buttered, as Indian meal is apt to stick. Put in the mixtvue, cover it, and set it in a warm place to rise. It should be light in about fom* hours. Then bake it two hours in a moderate oven. When done, turn it out with the broad surface downwards, ahd send it to table hot and whole. Cut it into sHces and eat it with butter. This win be found an excellent cake. If wanted for breakfast, mix it, and set it to rise the night before. If properly made, standing aU night wiU not injure it. Lake aU Indian cakes, (of which this is one of the best), it should be eaten warm. — St. Charles Hotel, New Orleans. JOHNNIE CAKE. Sift one quart of Indian meal into a pan; make a hole in the middle and pour in a pint of warm water, adding one teaspoonful of salt; with a spoon mix the meal and water gradually into a soft dough; stir it very briskly for a quarter of an hour or more, tiU it becomes hght and spongy; then spread thie dough smooth and evenly on a straight, flat board (a piece* of the head of a flomr-barrel will serve for this purpose); place the board nearly upright before an open fire, and put an iron against the back to support it; bake it well; when done, cut it in squares; send it hot to table, spUt and buttered. —Old Plantation Style. BREAD— BISCUITS, ROLLS, MUFFINS, ETC. 221 SPIDER CORN-CAKE. Beat two eggs and one-fourth cup sugar together. Then add one cup sweet milk, and one cup of sour milk in which you have dissolved one teaspoonf ul soda. Add a teaspoonful of salt. Then mix one and two-thirds cups of granu- lated corn-meal and one-third cup flour with this. Put a spider or skillet on the range, and when it is hot melt in two tablespoonfuls of butter. Turn the spider so that the butter can run up on the sides of the pan. Pour in the corn-cake mixture and add one more cup of sweet milk, but do not stir afterwards. Put this in the oven and bake from twenty to thirty-five minutes. When done, there should be a streak of custard through it. SOUTHERN CORN-MEAL PONE OR CORN DODGERS. Mix with cold water into a soft dough one quart of southern corn-meal, sifted, a teaspoonful of salt, a tablespoonful of butter or lard melted. Mold into oval cakes with the hands and bake in a very hot oven, in weU-greased pans. To be eaten hot. The crust should be brown. RAISED POTATO-CAKE. Potato-cakes, to be served with roast lamb or with game, are made of equal quantities of mashed potatoes and of flou^ say one quart of each, two table- spoonfuls of butter, a little salt, and milk enough to make a batter as for griddle- cakes; to this allow half a teacupful of fresh yeast; let it rise till it is hght and bubbles of air form; then dissolve half a teaspoonful oL^oda in a spoonful of warm water and add to the batter; bake in muffin tins. These are good also with fricasseed chicken; take them from the tins and drop in the gravy just before sending to the table. Biscuits, IRolls, Hbuffins, Etc. GENERAL SUGGESTIONS. In making batter -cakes, the ingredients should be put together over night to rise, and the eggs and butter added in the morning; the butter melted and eggs well-beaten. If the batter appears sour in the least, dissolve a Uttle soda and stir into it; this should be done early enough to rise some time before baking. Water can be used in place of milk in all raised dough, and the dough should be thoroughly hght before making into loaves or bisowits; then when molding 222 BREAD— BISCUITS, ROLLS, MUFFINS, ETC. them, use as little flour as possible; the kneading to be done when first made from the sponge, and should be done well and for some length of time, as this makes the pores fine, the bread cut smooth and tender. Care should be taken not to get the dough too stiff. Where any recipe caUs for baking-powder, and you do not have it, you can use cream-tartar and soda, ia the proportion of one level teaspoonful of soda to two of cream-tartar. When the recipe calls for sweet milk or cream, and you do not have it, you may use in place of it sour milk or cream, and, in that case, baking-powder or cream of tartar must not be used, but baking-soda, using a level teaspoonful to a quart of sour raOk; the milk is always best when just turned, so that it is solid, and not sour enough to whey or to be watery. When making biscuits or bread with baking-powder or soda and cream tartar, the oven should be prepared first; the dough handled quickly and put into the oven immediately, as soon as it becomes the proper lightness, to ensure good success. If the oven is too slow, the article baked will be heavy and hard. As in beating cake, never stir ingredients into batter, but beat them in, by beating down from the bottom, and up, and over again. This laps the air into the batter, which produces httle air-cells and causes the dough to puff and swell as it comes in contact with the heat while cooking. TO RENEW STALE ROLLS. To freshen stale biscuits or rolls, put them into a steamer for ten minutes, then dry them off in a hot oven; or dip each roll for an instant in cold water and heat them crisp in the oven. WARM BREAD FOR BREAKFAST. Dough, after it has become once sufficiently raised and perfectly hght, cannot afterwards be injvired by setting aside in any cold place where it cannot freeze; therefore, biscuits, roUs, etc., can be made late the day before wanted for break- fast. Prepare them ready for baking by molding them out late in the evening; lay them a little apart on buttered tins; cover the tins with a cloth, then fold around that a newspaper, so as to exclude ' the air, as that has a tendency to cause the crust to be hard and thick when baked. The best place in summer is to place them in the ice-box, then all you have to do in the morning (an hour before breakfast time, and while the oven is heating) is to bring them from the ice-box, take off the cloth and warm it, and place it over them again; then set the tins in a warm place near the fire. This will give them time to rise and BREAD— BISCUITS, ROLLS, MUIFINS, ETC. 223 bake when needed. If these directions are followed rightly, you wiU find it makes no difference with their Ughtness and goodness, and you can always be sure of warm raised biscuits for breakfast in one hour's time. Stale roUs may be made light and flakey by dipping for a moment in cold water, and placing immediately in a very hot oven to be made crisp and hot. SODA BISCUIT. One quart of sifted flour, one teaspoonful of soda, two teaspoonfuls of cream tartar, one teaspoonful of salt; mix thoroughly, and rub in two tablespoonfuls of butter, and wet with one pint of sweet milk. Bake in a quick oven. BAKING-POWDER BISCUIT. Two pints of flour, butter the size of an egg, three heapiag teaspoonfuls ot baking-powder, and one teaspoonful of salt; make a soft dough of sweet milk or water, knead as little as possible, cut out with the usual biscuit-cutter and bake in rather a quick oven. SOUR MILK BISCUIT. Eub into a quart of sifted flour a piece of butter the size of an egg, one tea. spoonful of salt; stir into this a pint of sour milk, dissolve one teaspoonful of soda, and stir iuto the milk just as you add it to the flour; knead it up quickly, roll it out nearly half an inch thick, and cut out with a biscuit-cutter; bake im- mediately in a quick oven. Very nice biscuit may be made with sour cream without the butter by the same process. RAISED BISCUIT. Sift two quarts of flour in a mixing-pan, make a hole in the middle of the flour, pour into this one pint of warm water or new mUk, one teaspoonful 1 of salt, half a cup of melted lard or butter, stir in a little flour, then add half a cup- ful of yeast, after which stir in as much flour as you can conveniently with your hand, let it rise over night; in the morning add nearly a teaspoonful of soda, and more flour as is needed to make a rather soft dough; then mold flf> teen to twenty minutes, the longer the better; let it rise until light again, roD this out about half an inch thick, and cut out with a biscuit-cutter, or make it into little balls with your hands; cover and set in a warm place to rise. When Ught, bake a hght brown in a moderate oven. Rub a Uttle warm butter or sweet lard on the sides of the biscuits when you place them on the tins, to pr-evenl their sticking together when baked. 224 BREAD— BISCUITS, ROLLS, MUFFINS, ETC. LIGHT BISCUIT. No. I. Take a piece of bread dough that will make about as many biscuits as you wish; lay it out rather flat in a bowl; break into it two eggs; half a cup of sugar, half a cup of butter; mix this thoroughly with enough flour to keep it from sticking to the hands and board. Knead it well for about fifteen or twenty minutes, make into small biscuits, place in a greased pan, and let them rise until about even with the top of the pan. Bake in a quick oven for about half an hour. These can be made in the form of rolls, which some prefer. LIGHT BISCUIT. No. 2. When you bake take a pint of sponge, one tablespoonful of melted butter, one tablespoonful of sugar, the white of one egg beaten to a foam. Let rise un til light, mold into biscuits, and when hght bake. GRAHAM BISCUITS, WITH YEAST. Take one pint of water or milk, one large tablespoonful of butter, two table- spoonfuls of sugar, a half cup of yeast, and a pinch of salt; take enough wheat flour to use up the water, making it the consistency of batter-cakes; add the rest of the ingredients and as much Graham flomr as can be stirred in with a spoon; set it away till morning; in the morning, grease a pan, flour your hands, take a lump of dough the size of an egg, roll it lightly between the palms of your hands, let them rise twenty minuteSj and bake in a tolerably hot- oven. EGG BISCUIT. Sift together a quart of dry flour and three heaping teaspoonfuls of baking- powder. Eub into this thoroughly a piece of butter the size of an egg; add two well-beaten eggs, a tablespoonful of sugar, a teaspoonfiil of salt. Mix all to- gether quickly into a soft dough, with one cup of milk, or more if needed. Roll out nearly half of an inch thick. Cut into biscuits, and bake immediately in a quick oven from fifteen to twenty minutes. PARKER HOUSE ROLLS. One pint of milk, boiled and cooled; a piece of butter the size of an egg; on/*- half cupful of fresh yeast; one tablespoonful of sugar, one pinch of salt, and two quarts of sifted flour. Melt the butter in the warm milk, then add the sugar, salt and flour, and let it rise over night. Mix rather soft. In the morning, add to this half of a tea- BREAD— BISCUITS, ROLLS, MUFFJ-NS, ETC. 225 spoonful of soda dissolved in a spoonful of water. Mix in enough flour to make the same stiffness as any biscuit dough; roll out not more than a quarter of an inch thick. Cut with a large round cutter; spread soft butter over the tops and fold onehaLE over the other by doubUng it. Place them apart a Uttle so that there wHl be room to rise. Cover, and place them near the fire for fifteen or twenty minutes before baking. Bake in rather a quick oven. PARKER HOUSE ROLLS. (Unfermented.) These rolls are made with baking-powder, and are much sooner made, althotigh the preceding recipe is the old original one from the "Parker House." Stir into a quart of sifted flour three large teaspoonf uls of baking-powder, a table- spoonful of cold butter, a teaspoonful of salt and one of sugar, and a well-beaten egg; rub aU well into the flour, pour iu a pint of cold milk, mix up quickly into a smooth dough, roll it out less than half an inch thick, cut with a large biscuit- cutter, spread soft butter over the top of each, fold one half over the other by doubling it, lay them a Uttle apart on greased tins. Set them immediately in a pretty hot oven. Eub over the tops with sweet milk before putting in the oven, to give them a glaze. FRENCH ROLLS. Three cups of sweet milk, one cup of butter and lard, mixed in equal propor- tions, one-half cup of good yeast, or half a cake of compressed yeast, and a tea- spoonful of salt. Add flour enough to make a stiff dough. Let it rise over night; in the morning, add two well-beaten eggs; knead thoroughly, and let it rise again. With the hands, make it into balls as large as an egg; then roU be- tween the hands to make long rolls, (about three inches.) Place close together in even rows on weU-buttered pans. Cover and let them rise again, then bake in a quick oven to a delicate brown. BEATEN BISCUIT. Two quarts of sifted flour, a teaspoonful of salt, a tablespoonful of sweet Iard» one egg; make up with half a pint of milk, or, if milk is not to be had, plain water will answer; beat well until the dough bUsters and cracks; puU off a two- inch square of the dough; roll it into a baU with the hand; flatten, stick with a fork, and bake in a quick oven. It is not beating hard that makes the biscuit nice, but the regularity of the motion. Beating hard, the old cooks say, kills the dough. An old-fashioned, Southern recipe. 226 BREAD— BISCUITS, ROLLS, MUFFINS, ETC. POTATO BISCUIT. Boil six good-sized potatoes with their jackets on; take them out with a skimmer, drain and squeeze with a towel to ensure being dry; then remove the skin, mash them perfectly free from lumps, add a tablespoonful of butter, one egg, and a pint of sweet milk. When cool, beat in half a cup of yeast. Put in just enough flour to make a stiff dough. When this rises, make into small cakes. Let them rise the same as biscuit and bake a delicate brown. This dough is very fine, dropped into meat soups for pot-pie. VINEGAR BISCUITS. Take two quarts of flour, one large tablespoonful of lard or butter, one table- spoonful and a half of vinegar and one teaspoonful of soda; put the soda in the vinega,r and stir it well; stir in the flour; beat two eggs very Ught and add to it; make a dough with warm water stiff enough to roU out, and cut with a biscuit-cutter one inch thick, and bake in a quick oven. GRAFTON MILK BISCUITS. Boil and mash two white potatoes; add two teaspoonfuls of brown sugar; pour boiling water over these, enough to soften them. When tepid, add one small teacupful of yeast; when light, warm three ounces of butter in one pint of milk, a httle salt, a third of a teaspoonful of soda, and flour enough to make stiff sponge; when risen, work it on the board; put it back in the tray to rise again; when risen, roU into cakes, and let them stand half an hour. Bake in a quick oven. These biscuits are fine. SALLY LUNN. Warm one- half cupful of butter in a pint of milk; add a teaspoonful of salt, a tablespoonful of sugar, and seven cupfuls of sifted flour; beat thoroughly, and when the mixture is blood warm, add four beaten eggs, and last of all, half a cup of good lively yeast. Beat hard until the batter breaks in bKsters. Set it to rise over night. In the morning, dissolve half a teaspoonful of soda, stir it into 'the batter and \\\ra. 't into a weU-buttered, shallow dish to rise again about fif- teen or twenty minutes. Bake about fifteen to twenty minutes. The cake shotdd be torn apart, not cut; cutting with a knife makes warm bread heavy. Bake a hght brown. This cake is frequently seen on Southern tables. SALLY LUNN. (Unfermented.) Eub a piece of butter as large as an egg into a quart of flour; add a timabler of nulk, two eggs, three tablespoonfuls of sugar, three teaspoonfuls of baking BREAD— BISCUITS, ROLLS, MUFFINS, ETC. 227 powder, and a teaspoonful of salt. Scatter the baking-powder, salt and sugar into the flour; add the eggs, the butter, melted, the milk. Stir aU together, and bake in weU-greased round pans. Eat warm with butter. LONDON HOT-CROSS BUNS. Three cups of nulk, one cup of yeast, or one cake of compressed yeaat dis- solved in a cup of tepid water, and flour enough to make a thick batter; set this as a sponge over night. In the morning, add half a cup of melted butter, one cup of sugar, half a nutmeg grated, one saltspoonful of salt, half a teaspoonful of soda, and flour enough to roU out hke biscuit. Knead weU and set to rise for five hours. EoU the dough half an inch thick; cut in round cakes, and lay in rows in a buttered baking-pan, and let the cakes stand half an hour; or mitil hght; then put them in the oven, having first made a deep cross on each with a knife. Bake a light brown, and brush over with white of egg beaten stiff with powdered sugar. RUSKS, WITH YEAST. In one large coffee-cup of warm mUk, dissolve half a cake of compressed yeast, or three tablespoonfuls of home-made yeast; to this add three well-beaten eggs, a small cup of sugar, and a teaspoonful of salt; beat these together. Use flour enough to make a smooth, hght dough, let it stand until very hght, then knead it in the form of biscuits; place them on buttered tins, and let them rise until they are almost up to the edge of the tins; pierce the top of each one, and bake in a quick oven. Glaze the tops of each with sugar and mflk, or the white of an egg, before baking. Some add dried currants, v>rell-washed and dried in the oven. RUSKS. Two cups of raised dough, one of sugar, half a cup of butter, two well -beaten eggs, flour enough to make a stiff dough; set to rise, and when hght, mold into high biscuit, and let rise again; rub damp sugar and cinnamon over the top and place in the oven. Bake about twenty minutes. RUSKS. (Unfermented.) Three cups of flour sifted, three teaspoonfuls of baking-powder, one teaspoon- ful of salt, three tablespoonfuls of sugar, two tablespoonfuls of butter, three eggs, half a nutmeg grated and a teaspoonful of ground cinnamon, two small cups of milk; sift together salt, flour, sugar and baking-powder; rub in the but- ter cold; add the milk, beaten eggs and spices; mix into a soft dough, break off 228 BREAD— BISCUITS, ROLLS, MUFFINS, ETC. pieces about as large as an egg, roll them under the hands into round balls, rub the tops with sugar and water mixed, and then sprmkle dry sugar over them. Bake immediately. SCOTCH SCONES Thoroughly mix, while dry, one quart of sifted flour, loosely measured, with two heaping teaspoonfuls of baking-powder; then rub into it a tablespoonful of cold butter, and a teaspoonful of salt. Be sure that the butter is well worked m. Add sweet milk enough to make a very soft paste. EoU out the paste about a quarter of an inch thick, using plenty of flour on the paste-board, and roUing- pin. Cut it into triangular pieces, each side about four inches long. Flour the sides and bottom of a biscuit-tin, and place the pieces on it. Bake immediately in a quick oven from twenty to thirty minutes. When half done, brjish over with sweet rmlk. Some cooks prefer to bake them on a floured griddle, and cut them a round shape the size of a saucer, then scarred across to form four quarters. " "^ CRACKNELS. Two cups of rich niitk, four tablespoonfuls of butter and a gill of yeast, a teaspoonful of salt; mix warm, add flour enough to make a light dough. When light, roll thin, and cut in long pieces three iaches wide, prick well with a fork, and bake in a slow oven. They are to be mixed rather hard, and rolled very thin, Uke soda crackers. RAISED MUFFINS. No. I. Make a batter of one pint of sweet milk, one teaspoonful of sugar, one of salt, a tablespoonful of butter or sweet lard, and a half cup of yeast; add flour enough to make it moderately thick; keep it in a warm, not hot, place, until it is quite light, then stir in one or two weU-beaten eggs, and half a teaspoonful of soda, dissolved in a little warm water. liet the batter stand twenty-five or thirty minutes longer to rise a little, tiun into well-greased mufftn-rings or gem-pans, and bake in a quick oven. To be served hot, and torn open, instead of cut with a knife. RAISED MUFFINS. No. 2. Three pints of flour, three eggs, a piece of butter the size of an egg, two heaping teaspoonfuls of white sugar, one-haH cake of compressed yeast, and a quart of milk; warm the nulk with the butter in it; cool a Mttle, stir in the suj,. i and add a little salt; stir this gradually into the flour, then add the eggs weU-beaten; dissolve the yeast in half a cup of luke-warm water and add to the BREAD— BISCUITS, ROLLS, MUFFINS, ETC. 229 other ingredients; if the muffins are wanted for luncheon, mix them about eight o'clock in the morning; if for breakfast, set them at ten o'clock at night; when ready for baking, stir in half a teaspoonful of soda, dissolved in a tea- spoonful of hot water; butter the muffin-ring or gem-irons, and bake in a quick oven. EGG MUFFINS. (Fine.) One quart of flour, sifted twice; three eggs, the whites and yolks beaten sep- arately, three teacups of sweet milk, a teaspoonful of salt, a tablespoonful of sugar, a large tablespoonful of lard or butter, and two heaping teaspoonfuls of baMng-powder. Sift together flour, sugar, salt and baking-powder; rub in the lard cold, add the beaten eggs and milk; mix quickly into a smooth batter, a little firmer than for griddle-cakes. Grease weU some muffin-pans, and flU them two-thirds fvill. Bake in a hot oven fifteen or twenty minutes. These, made of cream, omitting the butter, are excellent. PLAIN MUFFINS. One egg, well-beaten, a tablespoonful of butter and a tablespoonful of sugar, with a teaspoonful of salt, all beaten until very hght. One cup of nulk, three of sifted flour, and three teaspoonfuls of baking-powder. One-half Graham and one half rye meal may be used instead of wheat flour, or two cups of corn-meal and one of flour. Drop on weU-greasea patty-pans and bake twenty minutes in a rather quick oven, or bake on a griddle in mufi&n-rings. MUFFINS WITHOUT EGGS. One quart of buttermilk, a teaspoonful of soda dissolved in the mUk, a little salt, and flom* enough to make a stiff batter. Drop in hot gem-pans and bake in a quick oven. Two or three tablespoonfuls of sour cream will make them a little richer. TENNESSEE MUFFINS. One pint of corn-meal, one pint of flour, one tablespoonful of sugar, one tea- spoonful of salt, three of baking-powder, one tablespoonful of lard or butter, two eggs, and a pint of mUk. Sift together corn-meal, flour, sugar, salt, and pow- der; rub in lard or butter cold, and eggs beaten and milk; mix into batter of consistence of cup-cake; muffin-rings to be cold and weU-greased, then fiU two- thirds fuU. Bake in hot oven fifteen minutes. 230 BREAD— BISCUITS, ROLLS, MUFFINS, ETC. CORN-MEAL MUFFINS. (Without Eggs.) One cup of flour, one cup of corn-meal, two tablespoonfuls of sugar, water to make a thick batter, or sour milk is better; mix at night; in the morning, add two tablespoonfuls melted butter, and one teaspoonful of soda; bake in cake rounds HOMINY MUFFINS. Two cups of boiled hominy; beat it smooth, stir in three cups of sour milk, half a cup of melted butter, two teaspoonfuls of salt, two tablespoonfuls of sugar; add three eggs well-beaten; one teaspoonful of soda, dissolved in hot water; two cups of flour. Bake quickly. Eice muffins may be made in the same manner. GRAHAM GEMS. No. i. Two cupfuls of Graham flour, one cupful of wheat flour, two teaspoonfulfc of baking-powder, a tablespoonful of sugar, one of salt, and one well-beaten egg. Mix with sweet nulk to make a thin batter; beat it well. Bake in gem-irons; have the irons well-greased; fill two-thirds fuU, and bake in a hot oven. WiU bake ia from fifteen to twenty minutes. GRAHAM GEMS. No. 2. Three cups of sour mUk, one teaspoonful of soda, one of salt, one tablespoon- fvd of brown sugar, one of melted lard or butter, one or two beaten eggs; to the egg add the nulk, then the sugar and salt, then the Graham flour (with the soda mixed in), together with the lard or butter; make a stiff batter, so that it will drop, not pour, from the spoon. Have the gem-pans very hot, fill and bake fif teen minutes in a hot oven. The same can be made of sweet milk, using three teaspoonfuls of baking powder instead of soda, and if you use sweet milk, put in no shortening. Ex cellent. Muffins of aU kinds should only be cut just around the edge, then pulled open with the fingers. PLAIN GRAHAM GEMS. Two cupfuls of the best Graham meal, two of water, fresh and cold, or milk and water, and a Uttle salt. Stir briskly for a minute or two. Have the gem- pan, hot and weU-greased, on the top of the stove while pouring in the batter. Then place in a very hot oven and bake forty minutes. It is best to check the BREAD— BISCUITS, ROLLS, MUFFINS, ETC. 231 heat a little when they are nearly done. As the best-prepared gems may be spoiled if the heat is not sufficient, care and judgment must be used in order to secure this most healthful as weU as dehcious bread. WAFFLES. Take a quart of flour and wet it with a little sweet milk that has been boiled and cooled, then stir in enough of the nulk to form a thick batter. Add a tablespoonful of melted butter, a teaspoonful of salt, and yeast to raise it. When hght, add two weU-beaten eggs, heat your waffle-iron, grease it weU, and fill it with the batter. Two or three minutes will suffice to bake on one side; then turn the iron over; and when brown on both sides, the cake is done. Serve immediately. CONTINENTAL HOTEL WAFFLES. Put into one quart of sifted flour three teaspoonfuls of baking-powder, one teaspoonful of salt, one of sugar, all thoroughly stirred and sifted together; add a tablespoonful of melted butter, six weU-beaten eggs, and a pint of sweet milk; cook in wafifle-irons, heated and weU-greased. Serve hot. NEWPORT WAFFLES. Make one pint of Indian meal into mush in the usual way. While hot, put in a small lump of butter, and a dessertspoonful of salt. Set the mush aside to cool. MeanwhUe. beat separately tiU very hght the whites and yolks of four eggs. Add the eggs to the mush, and cream in gradually one quart of wheaten flour. Add half a pint of buttermilk or sour cream, in which has been dissolved half a teaspoonful of carbonate of soda. Lastly, bring to the consistency of thin batter, by the addition of sweet milk. Waffle-irons should be put on to heat an hour in advance, that they may be in the proper condition for baking as soon as the batter is ready. Have a brisk fire, butter the irons thoroughly, but with nicety, and bake quickly. Fill the irons only half full of batter, that the waffles may have room to rise. CREAM WAFFLES. One pint of sour cream, two eggs, one pint of flour, one tablespoonful of corn- meal, one teaspoonful of soda, half a teaspoonful of salt. Beat the eggs sepa- rately, mix the cream with the beaten yolks, stir in the flour, corn-meal and salt; add the soda dissolved in a httle sweet milk, and, last, the whites beaten to a stiff froth. , 232 BREAD^BISCUITS, ROLLS, MUFFINS, ETC. RICE WAFFLES. No. i. One quart of flour, half a teaspoonful of salt, one teaspooiiful of sugar, two teaspoonfuls of baking-powder, one large tablespoonftil of butter, two eggs, one and a half pints of milk, one cupful of hot boUed rice. Sift the flour, salt, sugar, and baking-powder well together; rub the butter into the flour; beat the eggs well, separately, and add the stiff whites last of all. RICE WAFFLES. No. 2. Rub through a sieve one pint of boiled rice, add it to a tablespoonful of dry- flour, two-thirds of a teaspoonful of salt, two teaspoonfuls of baking-powder. Beat separately the yolks and whites of three eggs; add to the yolks a cup and a half of rnflk, work it into the flour, then add an ounce of melted but- tei^; beat the white of eggs thoroughly; mix the whole together. Heat the waffle-iron and grease it evenly; pour the batter into the half of the iron over the range until nearly two-thirds full, cover, allow to cook a moment, then turn and brown slightly on the other side. GERMAN RICE WAFFLES. Bofl a half-pound of rice in mUk until it becomes thoroughly soft. Then remove it from the flre, stirring it constantly, and adding, a little at a time, one quart of sifted flom-, five beaten eggs, two spoonfuls of yeast, a half-pound of melted butter, a Uttle salt, and a teacupf ul of warm milk. Set the batter in a warm place, and when risen, bake in the ordinary way. BERRY TEA-CAKES. Nice httle tea-cakes to be baked in muffin-rings are made of one cup of sugar, two eggs, one and a half cups of mUk, one heaping teaspoonful of baking-powder, a piece of butter the size of an egg and flour sufficient to make a stiff batter. In this batter stir a pint bowl of fruit — any fresh are nice — or canned berries with the juice poured off. Serve while warm and they are a dainty addition to the tea-table. Eaten with butter. RYE DROP-CAKES. One pint of warm mUk, with half a teaspoonful of soda dissolved in it, a httle salt, four eggs, weU-beaten, and rye flour enough to make a thin batter; bake in small cups, buttered, and in a hot oven, or in small cakes upon a hot griddle. BREAD— BISCUITS, ROLLS, MUFFINS, ETC. 233 WHEAT DROP-CAKES. One pint of cream, six eggs well-beaten, a little salt, and wheat flour enough to make a thin batter; bake in little cups buttered, and in a hot oven fifteen minutes. POP-OVERS. Two cups of flour, two cups of sweet milk, two eggs, one teaspoonful of butter, one teaspoonfvQ of salt, bake in cups in a quick oven fifteen minutes. Serve hot with a sweet sauce. FLANNEL CAKES. (With Yeast.) Heat a pint of sweet milk, and into it put two heaping tablespoonfuls of butter, let it melt, then add a pint of cold milk and the well-beaten yolks of four eggs — placing the whites in a cool place; also, a teaspoonful of salt, four table- spoonfuls of home-made yeast, and sufficient flour to make a stiff batter; set it in a warm place to rise; let it stand three hours or over night; before baking add the beaten whites; bake like any other griddle-cakes. Be sure to make the batter stiff enough, for flom- must not be added after it has risen, unless it is allowed to rise again. These, half corn-meal and half wheat, are very nice. FEATHER GRIDDLE-CAKES. (With Yeast.) Make a batter, at night, of a pint of water or milk, a teaspoonful of salt, and half a teacupful of yeast; in the morning, add to it one teacupful of thick, sour milk, two eggs well-beaten, a level tablespoonful of melted butter, a level tea- spoonful of soda, and floiir enough to make the consistency of pan-cake batter; let stand twenty minutes, then bake. This is a convenient way, when making sponge for bread over night, using some of the sponge. WHEAT GRIDDLE-CAKES. Three cups of flour, one teaspoonful of salt, three teaspoonfuls of baking- powder sifted together; beat three eggs and add to three cupfuls of sweet milk, also a tablespoonful of melted butter; mix all into a smooth batter, as thick as wiU run in a stream from the hps of a pitcher. Bake on a well-greased, hot griddle, a nice, light brown. Very good. SOUR MILK GRIDDLE-CAKES. Make a batter of a quart of sour milk and as much sifted flour as is needed to thicken so that it Avill run from the dish; add two weU-beaten eggs, a teaspoon- 234 BREAD— BISCUITS, ROLLS, MUFFINS, ETC. fui of salt, a tablespoonful of melted butter, and a level teaspoonful of soda dis- solved in a little milk or cold water, added last; then bake on a hot griddle, well greased, brown on both sides. CORN-MEAL GRIDDLE-CAKES. (With Yeast.) Stir into one quart of boihng milk three cups of corn-meal; after it cools, add one cup of white flour, a teaspoonful of salt, and three tablespoonfuls of home- made yeast. Mix this over night. In the morning, add one tablespoonful of melted butter or lard, two beaten eggs, and a teaspoonful of soda, dissolved in a little water. This batter should stand a few minutes, after adding the butter and soda, that it should have time to rise a Uttle; in the meantime, the griddle could be heating. Take a small stick hke a good-sized skewer, wind a bit of cloth around the end of it, fasten it by winding a piece of thread around that and tying it firm. Melt together a tablespoonful of butter and lard. Grease the griddle with this. Between each batch of cakes, wipe the griddle off with a clean paper or cloth, and grease afresh. Put the cakes on by spoonfuls, or pour them carefully from a pitcher, trying to get them as near the same size as possible. As soon as they begin to bubble aU over turn them, and cook on the other side tiU they stop puffing. The second lot always cooks better than the first, as the griddle becomes evenly heated. CORN-MEAL GRIDDLE-CAKES. Scald two cups of sifted meal, mix with a cup of wheat flour, and a teaspoon- ful of salt. Add three weU-beaten eggs; thin the whole with sour milk enough to make it the right consistency. Beat the whole till very light, and add a tea- spoonful of baking-soda dissolved in a httle water. If you use sweet mUk, use two tirge teaspoonfuls of baking-powder instead of soda. GRIDDLE-CAKES. (Very Good.) One quart of Graham flour, half a pint of Indian meal, one giU of yeast, a teaspoonful of salt; mix the flour and meal, pour on enough warm water to make batter rather thicker than that for buckwheat cakes; add the yeast, and when hght bake on griddle not too hot. GRAHAM GRIDDLE-CAKES. Mix together dry two cups of Graham flour, one cup wheat flom*, two heap, ing teaspoonfuls of baking-powder, and one teaspoonful of salt. Then add three eggs weU-beaten, one tablespoonful of lard or butter melted, and three cups of sweet mUk. Cook immediately on a hot griddle. BREAD— BISCUITS, ROLLS, MUFFINS, ETC. 235 BREAD GRIDDLE-CAKES. One quart of milk, boiling hot; two cups fine bread-crumbs, three eggs, one tablespoonful melted butter, one-half teaspoonf ul salt, one-half teaspoonful soda, dissolved in warm water; break the bread into the boiling mUk, and let stand for ten minutes in a covered bowl, then beat to a smooth paste; add the yolks of the eggs well- whipped, the butter, salt, soda, and finally the whites of the eggs previously whipped stiff, and add half of a cupful of flour. These can also be made of sour milk, soaking the bread in it over night, and using a little more soda. RICE GRIDDLE-CAKES. Two cupfuls of cold boiled rice, one pint of flour, one teaspoonful sugar, one- half teaspoonful salt, one and one-half teaspoonfuls baking-powder, one egg, a httle more than half a pint of nulk. Sift together flour, sugar, salt and powder; add rice free from lumps, diluted with beaten egg and milk; mix into smooth batter. Have griddle weU-heated, make cakes large, bake nicely brown, and nerve with maple syrup. POTATO GRIDDLE-CAKES. Twelve large potatoes, three heaping tablespoonfuls of flour, one teaspoonful of baking-powder, one-half teaspoonful of salt, one or two eggs, two teacupfuls of boihng milk. The potatoes are peeled, washed and grated into a httle cold water, (which keeps them white), then strain off water and pour on boihng milk, stir in eggs, salt and flour, mixed with the baking-powder; if agreeable, flavor with a httle flne chopped onion; bake hke any other pan-cakes, allowing a httle more lard or butter. Serve with stewed or preserved fruit, especially with huckleberries. GREEN CORN GRIDDLE-CAKES. One pint of milk, two cups grated green com, a little salt, two eggs, a tea- spoonful of baking-powder, flour sufficient to make a batter to fry on the griddle. Butter them hot and serve. HUCKLEBERRY GRIDDLE-CAKES. Made the same as above, leaving out one cup of milk, adding one tablespoon- ful of sugar, and a pint of huckleberries, rolled iu flour. Blackberries or rasp- berries can be used in the same manner. FRENCH GRIDDLE-CAKES. Beat together, until smooth, six eggs and a pint sifted flour; melt one ounce of butter, and add to the batter, with one ounce of sugar and a cup of milk;, 16 236 BREAD— BISCUITS, ROLLS, MUFFINS, ETC. beat until smooth; put a tablespoonful at a time into a frying-pan, slightly greased, spreading the batter evenly over the surface by tipping the pan about; fry to a light brown; spread with jelly, roU up, dust with powdered sugar and serve hot. RAISED BUCKWHEAT CAKES. Take a small crock or large earthen pitcher, put into it a quart of warm water or half water and milk, one heaping teaspoonful of salt; then stir in as much buckwheat flour as will thicken it to rather a stiff batter; lastly add half a cup of yeast; make it smooth, cover it up warm to rise over night; in the morning, add a small, level teaspoonful of soda, dissolved in a httle warm water; this wiU remove any sour taste, if any, and increase the hghtness. Not a few object to eating buckwheat, as its tendency is to thicken the blood, and also to produce constipation; this can be remedied by making the batter one-third corn-meal and two-thirds buckwheat, which makes the cakes equally as good. Many prefer them in this way. BUCKWHEAT CAKES WITHOUT YEAST. Two cups of buckwheat flour, one of wheat flour, a httle salt, three tea- spoonfuls baking-powder; mix thoroughly, and add about equal parts of milk and water until the batter is of the right consistency, then stir until free from lumps. If they do not brown well, add a httle molasses, BUCKWHEAT CAKES. Half a pint of buckwheat flour, a quarter of a pint of corn-meal, a quarter of a pint of wheat flour, a httle salt, two eggs beaten very hght, one quart of new milk (made a httle warm, and mixed with the eggs before the flour is put in), one tablespoonful of butter or sweet lard, two large tablespoonf uls of yeast. Set it to rise at night for the morning. If in the least sour, stir in before baking just enough soda to correct the acidity. A very nice, but more expensive recipe. SWEDISH GRIDDLE-CAKES. One pint of white flour, sifted; six eggs, whites and yolks beaten separately to the utmost; one saltspoonful of salt; one saltspoonful of soda dissolved in vinegar; milk to make a thin batter. Beat the yolks hght, a«ld the salt, soda, two cupfuls of milk, then the flour, and beaten whites alternatelv; thin with more nailk if necessary BREAD— BISCUITS, ROLLS, MUFFINS, ETC. 237 CORN-MEAL FRITTERS. One pint of sour milk, one teaspoonful of salt, three eggs, one tablespoonful of molasses or sugar, one handful of flour, and corn-meal enough to make a stiff batter; lastly, stir in a small teaspoonful of soda, dissolved in a little warm water. This recipe is very nice made of rye flom*. CREAM FRITTERS. One cup of cream; five eggs — the whites only; two full cups prepared flour; one saltspoonful of nutmeg; a pinch of salt. Stir the whites into the cream in turn with the flour, put in nutmeg and salt, beat aU up hard for two minutes. The batter should be rather thick. Fry in plenty of hot, sweet lard, a spoonful of batter for each fritter. Drain, and serve upon a hot, clean na^pkin. Eat with jeUy sauce. Pull, not cut, them open. Very nice. CURRANT FRITTERS. Two cupftds dry, fine, bread-crumbs, two tablespoonfuls of prepared flour, two cups of nulk, one-half pound currants, washed and well-dried, five eggs whipped very light, one-half cup powdered sugar, one tablespoonful butter, on© half teaspoonfvil mixed cinnamon and nutmeg. Boil the milk and pour over the bread. Mix and put in the butter. Let it get cold. Beat in next the yolks and sugar, the seasoning, fiour, and stifif whites; finally, the currants dredged, whitely with flour. The batter should be thick. Drop in great spoonfuls into the hot lard and fry. Drain them and send hot to table. Eat with a mixture of wine and powdered sugar. WHEAT FRITTERS. Three eggs, one and a half cups of milk, three teaspoonfuls baking-powder, salt, and flour enough to make quite stiff, thicker than batter-cakes. Drop into hot lard and fry like doughnuts. A good Sauce for the Above. — One cup of sugar, two tablespoonfuls of butter, one teaspoonful of flour beaten together; half a cup boiling water; flavor with extract lemon and boil imtil clear. Or serve with maple syrup. APPLE FRITTERS. Make a batter in the proportion of one cup sweet milk to two cups flour, a heaping teaspoonful of baking-powder, two eggs beaten separately, one table- spoonful of sugar and a saltspoon of salt; heat the milk a httle more than milk- 238 BREAD—BISCUITS, ROLLS, MUFFINS, ETC. warm; add it slowly to the beaten yolks and sugar; then add flour and whites of the eggs; stir all together and throw in thin shoes of good sour apples, dip- ping the batter up over them; drop into boihng hot lard in large spoonfuls with pieces of apple in each, and fry to a hght brown. Serve with maple syrup, or a nice syrup made with clarified sugar. Bananas, peaches, sUced oranges and other fruits can be used in the same batter. PINE-APPLE FRITTERS. Make a batter as for apple fritters; then pare one large pine-apple, cut it in shoes a quarter of an inch thick, cut the sUces in halves, dip them into the batter and fry them, and serve them as above. PEACH FRITTERS. Peel the peaches, spht each in two and take out the stones; dust a httle powdered sugar over them; dip each piece in the batter, and fry in hot fat. A sauce to be served with them may be made as foUows: Put an ounce of butter in a sauce-pan, and whisk it to a cream; add four ounces of sugar gradually. Beat the yolks of two eggs; add to them a dash of nutmeg and a gill each of cold water and rum; stir this into the luke-warm batter, and allow it to heat gradually. Stir constantly until of a smooth, creamy consistency, and serve. The batter is made as follows: Beat the yolks of three eggs; add to them a gill of mUk;, or half of a cupful, a saltspoonful of salt, four ounces of flour; mix. If old flour is used, a httle more mflk may be found necessary. GOLDEN-BALL FRITTERS. Put into a stew-pan a pint of water, a piece of butter as large as an egg, and a tablespoonful of sugar. When it boils, stir into it one pint of sifted flour, stirring briskly and thoroughly. Eemove from the fire, and when nearly cooled, beat into it six eggs, each one beaten separately, and added, one at a time, beating the batter between each. Drop the stiff dough into bofling lard by fceaspoonfuls. Eat with syrup, or melted sugar and butter flavored. Stirring the boiling lard around and aroimd, so that it whirls when you drop in the fritters, causes them to assmne a round shape like balls. CANNELONS, OR FRIED PUFFS. Half a pound of puflE paste; apricot, or any kind of preserve that may be preferred; hot lard. Cannelons, which are made of puff -paste, roUed very thin, with jam en- closed, and cut out in long, narrow rolls or puffs, make a very pretty and BREAD— BISCUITS, ROLLS, MUFFINS, ETC. 239 elegant dish. Make some good puff paste, roll it out very thin, and cut it into pieces of an equal size, about two inches wide and eight inches long; place upon each piece a spoonful of jam, wet the edges with the white of &gg. and fold the paste over twice; shghtly press the edges together, that the jam may not escape in the frying; and when aU are prepared, fry them in boiling lard until of a nice brown, letting them remain by the side of the fire after they ar& colored, that the paste may be thoroughly done. Drain them before the fli-e, dish on a d'oyley, sprinkle over them sifted sugar, and serve. These cannelons are very deUcious made with fresh, instead of preserved fruit, such as strawberries, rasp- berries, or currants; they should be laid in the paste, plenty of pounded sugar sprinkled over, and folded and fried in the same manner as stated above. GERMAN FRITTERS. Take sHces of stale bread cut in rounds, or stale cake; fry them in hot lard, like crullers, to a light brown. Dip each slice when fried in boiling milk, to remove the grease; drain quickly, dust with powdered sugar, or spread with preserves. Pile on a hot plate, and serve. Sweet wine sauce poured over them is very nice. HOMINY FRITTERS. Take one pint of hot boiled hominy, two eggs, half a teaspoonfiil of salt, and a tablespoonful of flour; thin it a little with cold mUk; when cold, add a tea- spoonful of baking-powder, mix thoroughly, drop tablespoonf uls of it into ^'^* fat and fry to a delicate brown. PARSNIP FRITTERS. Take three or four good-sized parsnips. Boil them until tender. Mash anu season with a little butter, a pinch of salt and a slight sprinkling of pepper. Have ready a plate with some sifted flour on it. Drop a tablespoonful of the parsnip in the flour and roU it about imtil weU-coated and formed into a ball. When you have a sufficient number ready, drop them into boOing drippings or lard, as you would a fritter; fry a dehcate brown, and serve hot. Do not put them iu a covered dish, for that would steam them and deprive them of their crispness, which is one of their great charms. These are also very good fried in a frying-pan with a small quantity of lard and butter mixed, turning them over so as to fry both sides brown. GREEN-CORN FRITTERS. One pint of grated, yomig and tender, green com, three eggs, two tablespoon- fuls of milk or cream, one tablespoonful of melted butter, if milk is used, a tea/- 240 BREAD— BISCUITS, ROLLS, MUFFINS, ETC. spoonful of salt. Beat the eggs well, add the com by degrees, also the milk and butter; thicken with just enough flour to hold them together, adding a tea- spoonful of baking-powder to the flour. Have ready a kettle of hot lard, drop the com from the spoon into the fat and fry a light brown. They are also nice fried iu butter and lard mixed, the same as fried eggs. CREAM SHORT-CAKE. Sift one quart of flne white flour, rub into it three tablespoonfuls of cold butter, a teaspoonf ul of salt, a tablespoonful of white sugar. Add a beaten egg to a cup of sour cream, turn it into the other ingredients, dissolve a teaspoonful of soda in a spoonful of water, mix all together, handling as httle as possible; roll hghtly into two round sheets, place on pie -tins, and bake from twenty to twenty-five minutes ia a quick oven. This crust is dehcious for fruit short-cakes. STRAWBERRY SHORT-CAKE. Make a rule of baking-powder biscuit, with the exception of a little more shortening; divide the dough in half; lay one-half on the molding-board, (half the dough makes one short-cake), divide this half again, and roll each piece large enough to cover a biscuit-tin, or a large-sized pie-tin; spread soft butter over the lower one, and place the other on top of that; proceed with the other lump of dough the same, by cutting it in halves, and putting on another tin. Set them in the oven; when sufficiently baked take them out, separate each one by run- ning a large knife through where the cold soft butter was spread. Then butter plentifully each crust, lay the bottom of each on earthem platters or dining- plates; cover thickly with a quart of strawberries that have been previously pre- pared with sugar, lay the top crusts on the fruit. If there is any juice left, potir it around the cake. This makes a dehcious short-cake. Peaches, raspberries, blackberiies, and huckleberries can be substituted for strawberries. Always send to the table with a pitcher of sweet cream. ORANGE SHORT-CAKE. Peel two large oranges, chop them flne, remove the seeds, add half a peeled lemon, and one cup of sugar. Spread between the layers of short-cake while it is hot. LEMON SHORT-CAKE. Make a rich biscuit dough, same as above recipe. While baking, take a cup and a quarter of water, a cup and a half of sugar, and two lemons, peel, juice and pulp, throwing away the tough part of the rind; boil this for some httle BREAD— BISCUITS, ROLLS, MUFFINS, ETC. 241 time; then stir in three crackers rolled fine; split the ehort-cakes while hot, spread with butter, then with the mixture. To be eaten warm. HUCKLEBERRY SHORT-CAKE. Two cupfuls of sugar, half a cupful of butter, one pint of sweet mUk, one tablespoonf ul of salt, two heaping teaspoonf uls of baking-powder, sifted into a quart of flour, or enough to form a thick batter; add a quart of the huckleberries; to be baked in a dripper; cut into squares for the table, and served hot with butter. Blackberries may be used the same. FRIED DINNER-ROLLS. When making Ught raised bread, save out a piece of dough nearly the size of a small loaf, roU it out on the board, spread a tablespoonf ul of melted butter over it; dissolve a quarter of a teaspoonful of soda in a tablespoonf ul of water, and pom- that also over it; work it aU well into the dough, roll it out into a sheet not quite half an inch thick. Cut it in strips three inches long and one inch wide. Lay them on buttered tins, cover with a cloth, and set away in a cool place "until an hour before dinner-time; then set them by the fire where they will become light. While they are rising, put into a frying-pan a tablespoonful of cold butter and one of lard; when it boils clear and is hot, lay as many of the roUs in as wiU fry nicely. As soon as they brown on one side, turn them over and brown the other; then turn them on the edges and brown the sides. Add fresh grease as is needed. Eat them warm in place of bread. Nice with warm meat dinner. NEWPORT BREAKFAST-CAKES. Take one quart of dough from the bread, at an early hour in the morning; break three eggs, separating yolks and whites, both to be whipped to a light froth: mi-r them into the dough, and gradually add two tablespoonf uls of melted butter, one of sugar, one teaspoonful of soda, and enough warm milk with it tmtil it is a batter the consistency of buckwheat cakes; beat it weU, and let it rise until breakfast-time. Have the griddle hot and nicely greased, pour on the batter in small round cakes, and bake a hght brown, the same as any griddle- cake. PUFF BALLS. A piece of butter as large as an egg, stin-ed until soft; add three well-beaten eggs, a pinch of salt, and half a teacupful of- so\n: cream. Stir weU together, then add enough flour to make a very thick batter. Drop a spoonful of this into boiling water. Cook until the puffs rise to the surface. Dish them hot 2A2 BREAD— BISCUITS, ROLLS, MUFFINS, ETC. with melted butter turned over them. Nice accompaniment to a meat dinner as a side-dish — sinular to plain maccaroni. BREAKFAST PUFFS. Two cups of sour milk, one teaspoonful of soda, one teaspoonf ul of salt, on( egg, and flour enough to roll out Uke biscuit dough. Cut into narrow strips, ar inch wide, and three inches long; fry brown in hot lard, like doughnuts. Serve hot; excellent with coffee. Or, fry in a spider with an ounce each of lard and butter, turning and browning aU four of the sides. ENGLISH CRUMPETS, One quart of warm milk, half a cup of yeast, one teaspoonful of salt, flotu enough to make a stiff batter; when Ught, add half a cupful of melted butter, a teaspoonful of soda, dissolved in a httle water, and a very httle more flour; lef it stand twenty minutes or until hght. Grease some muffin rings, place them on a hot griddle, and fill them half full of the batter; when done on one side, turn and bake the other side. Butter them while hot; pile one on another, and serve immediately. PLAIN CRUMPETS. Mix together thoroughly, while dry, one quart of sifted flour, loosely measured, two heaping teaspoonf uls baking-powder, and a httle salt; then add two table- spoonfuls of melted butter, and sweet milk enough to make a thin dough. Bake quickly in muffin-rings or patty-pans. PREPARED BREAD-CRUMBS. Take pieces of stale bread, break them in small bits, put them on a baking- pan and place them in a moderate oven, watching closely that they do not scorch; then take them while hot and crisp and roU them, crushing them. Sift them, using the fine crumbs for breading cutlets, fish, croquettes, etc. The coarse ones may be used for puddings, pan-cakes, etc. CRACKERS. Sift into a pint of flour a heaping teaspoonful of baking-powder, four table- spoonfuls of melted butter, half a teaspoonful salt and the white of an egg beaten, and one cup of milk; mix it with more flour, enough to make a very stiff dough, as stiff as can be rolled out; pounded and kneaded a long time. Roll very thin, like pie-crust, and cut out either round or square. Bake a hght brown. BREAD— BISCUITS, ROLLS, MUFFINS, ETC. 243 Stale crackers are made crisp and better by placing them ia the oven a few moments before they are needed for the table. FRENCH CRACKERS. Six eggs, twelve tablespoonfuls of sweet milk, six tablespoonfuls of butter, half a teaspoonful of soda; mold with flom-, poimding and working half an hour; roU it thin. Bake with rather quick fire. CORN-MEAL MUSH OR HASTY PUDDING. Put two quarts of water into a clean dinner-pot or stew-pan, cover it, and let it become boOing hot over the fire; then add a tablespoonful of salt, take off the light scum from the top, have sweet, fresh yeUow or white corn-meal; take a handful of the meal with the left hand, and a pudding-stick in the right, then with the stick, stir the water around, and by degrees let fall the meal; when one handful is exhausted, refiU it; continue to stir and add meal until it is as thick as you can stir easily, or until the stick wiU stand in it; stir it a while longer; let the fire be gentle; when it is sufficiently cooked, which wiU be in half an hour, it will bubble or puff up; turn it into a deep basin. This is eaten cold or hot, with milk or with butter, and syrup or sugar, or with meat and gravy, the same as potatoes or rice. FRIED MUSH. Make it like the above recipe, turn it into bread-tins, and when cold shoe it, dip each piece in flour and fry it in lard and butter mixed in the frying-paUj turning to brown well both sides. Must be served hot. GRAHAM MUSH. Sift Graham meal slowly into boiling salted water, stirring briskly until thick as can be stirred with one hand; serve with milk or cream and sugar, or butter and syrup. It will be improved by removing from the kettle to a pan, as soon as thoroughly mixed, and steaming three or four hours. It may also be eaten cold, or sliced and fried, hke corn-meal mush. OATMEAL. Soak one cup of oatmeal in a quart of water over night, boil half an hour in the morning, salted to taste. It is better to cook it in a dish set into a dish of boiUng water. RICE CROQUETTES. Boil for thirty minutes one cup of well- washed rice, in a pint of milk; whip into the hot rice the following ingredients: Two ounces of butter, two ounces 244 BREAD— BISCUITS, ROLLS, MUFFINS, ETC. of sugar, some salt, and when slightly cool add the yolks of two eggs well beaten; if too stiff pour in a httle more milk; when cold, roU into small baUs and dip in beaten eggs, roll in fine cracker or bread-crumbs, and fry same a? doughnuts. Or they may be fried in the frying-pan, with a tablespoonful each of butter and lard mixed, turning and frying both sides brown. Serve very hot. HOMINY This form of cereal is very httle known and consequently httle appreciated in most Northern households. "Big hominy" and "httle hominy," as they are called in the South, are staple dishes there and generally take the place of oat- meal, which is apt to be too heating for the chmate. The former is called " samp " here. It must be boiled for at least eight hours to be properly cooked, and may then be kept on hand for two or three days and warmed over, made into croquettes or balls, or fried in cakes. The fine hominy takes two or three hours for proper cooking, and should be cooked in a dish set into another of hoOing water, and kept steadily boUing until thoroughly soft. HOMINY CROQUETTES. To a cupful of cold boiled hominy, add a teaspoonful of melted butter, and stir it well, adding by degrees a cupful of milk, tiU all is made into a soft, hght paste; add a teaspoonful of white sugar, a pinch of salt, and one weU-beaten egg. EoU it into oval balls with floured hands, dipped in beaten egg, then rolled in cracker-crumbs, and fry in hot lard. The hominy is best boUed the day or morning before using. BOILED RICE. Take half or quarter of a pound of the best quality of rice; wash it in a strainer, and put it in a sauce-pan, with a quart of clean water and a pinch of salt; let it boU slowly tiU the water is aU evaporated — see that it does not bum — then pour in a teacupful of new milk ; stir carefully from the bottom of the sauce-pan, so that the upper grain may go under, but do not smash it; close the hd on yom* sauce-pan carefully down, and set it on a cooler part of the fire, where it will not boU; as soon as it has absorbed the added milk, serve it up with fresh new milk, adding fruit and sugar for those who hke them. Another nice way to cook rice is to take one teacupful of rice and one quart of milk, place in a steamer, and steam from two to three hours; when nearly done, stir in a piece of butter as large as the yolk of an egg, and a pinch of salt. You can use sugar if you hke. The difference in the time of cooking depends on your rice — the older the rice, the longer time it takes to cook. BREAD— BISCUITS, ROLLS, MUFFINS, ETC. 245 SAMP, OR HULLED CORN. An old-fashioned way of preparing hulled corn was to put a peck of old, dry, ripe com into a pot filled with water, and with it a bag of hard-wood ashes, say a quart. After soaking awhile it was boiled until the skins or hulls came off easUy. The corn was then washed in cold water to get rid of the taste of potash, and then boiled imtil the kernels were soft. Another way was to take the lye from the leaches where potash was made, dilute it, and boU the corn ia this until the skin or hvill came off. It makes a dehcious dish, eaten with mUk or cream. CKACKED WHEAT. Soak the wheat over night in cold water, about a quart of water to a cup of wheat; cook it as directed for oatmeal; should be thoroughly done. Eaten with sugar and cream. OAT FLAKES. This healthful oat preparation may be procured from the leading grocers, and is prepared as follows: Put into a double sauce-pan or porcelain-Uned pan a quart of boihng water, add a saltspoonful of salt, and when it is boihng, add, or rather stir in gradually, three ounces of flakes. Keep stirring to prevent burning. Let it boil from fifteen to twenty minutes, and serve with cream and sugar. Ordinary oatmeal requires two hours' steady cooking to make it palatable and digestible. Wheaten grits and hominy, one hour, but a half hour longer cooking will not injure them, and makes them easier of digestion. Never be afraid of cooking cereals or preparations from cereals too long, no matter what the directions on the package may be. STEAMED OATMEAL. To one teacupful oatmeal add a quart of cold water, a teaspoonful of salt; put in a steamer over a kettle of cold water, gradually heat and steam an hotu" and a half after it begins to cook. HOMINY. Hominy is a preparation of Indian com, broken or ground, either large or small, and is an excellent breakfast dish in winter or summer. Wash the hominy thoroughly in one or two waters, then cover it with twice its depth of cold water, and let it come to a boil slowly. If it be the large hominy, simmer six hours; if the small hominy, simmer two hours. When the water evaporates, add hot water; when done, it may be eaten with cream, or allowed to become cold and warmed up in the frying-pan, using a Uttle butter to prevent burning. 246 BREAD—TOAST, XEoast Toast should be made of stale bread, or at least of bread that has been baked a day. Cut smoothly in shoes, not more than half an inch thick; if the crust is baked very hard, trim the edges and brown very evenly, but if it happens to bum, that should be scraped off. Toast that is to be served with anything turned over it, should have the shces first dipped quickly in a dish of hot water turned from the boiling tea-kettle, with a httle salt thrown in. Cold biscuits cut in halves, and the under crust shced off, then browned evenly on both sides, make equally as good toast. The following preparations of toast are almost all of them very nice dishes, served with a family breakfast. MILK TOAST. Put over the fire a quart of milk, put into it a tablespoonful of cold butter, stir a heaping teaspoonful of flour into half a gUl of milk; as soon as the mUk on the fire boils, stir in the flour, add a teaspoonful of salt; let all boil up once, remove from the fire, and dip in this shces of toasted bread. When aU are used up, pour what is left of the scalded mUk over the toast. Cover, and send to the table hot. CREAM TOAST. Heat a pint of milk to boihng, and add a piece of butter the size of an egg; stir a tablespoonful of flour smoothly into a cup of rich cream, and add some of the boihng milk to this; heat it gradually and prevent the flour from lumping; then stir into the boihng milk, and let it cook a few moments: salt to taste. After taking from the fire stir in a beaten egg; strain the mixture i»n to toast hghtly buttered. AMERICAN TOAST. To one egg thoroughly beaten, put one cup of sweet milk, and a Httle salt. Slice light bread and dip into the mixture, allowing each shoe to absorb some of the milk; then brown on a hot, buttered griddle or thick-bottom frying-pan; spread with butter, and serve hot. NUNS' TOAST. Cut four or five hard-boiled eggs into shces. Put a piece of butter half the size of an egg into a sauce-pan, and when it begins to bubble add a finely chopped onion. Let the onion cook a httle without taking color, then stir in a teaspoonful of flour. Add a cupful of milk, and stir imtil it becomes smooth; BREAD— TOAST. 247 then put in the slices of eggs and let them get hot. Pour over neatly trimmed slices of hot buttered toast. The sauce must be seasoned to taste with pepper and salt. CHEESE TOAST. No. I. Toast thin shces of bread an even, crisp brown. Place on a warm plate, allowing one small shoe to each person, and pour on enough melted cheese to cover them. Eich new cheese is best. Serve while warm. Many prefer a Httle prepared mustard spread over the toast before putting on the cheese. CHEESE TOAST. No. 2. Put half an ounce of butter in a frying-pan; when hot, add gradually four ounces of mild American cheese. Whisk it thoroughly until melted. Beat together half a pint of cream and two eggs; whisk into the cheese, add a little salt, pour over the crisp toast, and serve. The two above recipes are usually called " Welsh Earebit." OYSTER TOAST. Select the large ones, used for frying, and first dip them in beaten egg, then in either cracker or bread-crumbs, and cook upon a fine wire gridiron, over a quick fire. Toast should be made ready in advance, and a rich cream sauce ■ooured over the whole. After pouring on the sauce, finely cut celery strewn over the top adds to their dehcacy. Or, wash oysters in the shell, and put them on hot coals, or upon the top of a hot stove, or bake them in a hot oven; open the shells with an oyster-knife, taking care to lose none of the liquor. Dip the toast into hot, salted water quickly, and turn out the oyster and Uquor over the toast; season with salt and pepper, and a teaspoonful of melted butter over each. Oysters steamed in the shell are equally as good. MUSHROOMS ON TOAST. Peel a quai-t of mushrooms, and cut off a Uttle of the root end. Melt an oimce of butter in the frying pan, and fry in it half a pound of raw minced steak; add two saltspoonfuls of salt, a pinch of cayenne, and a giU of hot water; fry until the juices are extracted from the meat; tilt the pan and squeeze the meat with the back of the spoon until there is nothing left but dry meat, then remove it; add the mushrooms to the Uquid, and if there is not enough of it, add more butter; toss them about a moment and pom* out on hot toast. Some add a little sherry to the dish before removing from the fire. ■?48 BREAD— TOAST. TOMATO TOAST. Pare and stew a quart of ripe tomatoes until smooth. Season with salt, pepper and a tablespoonf ul of butter. When done, add one cup sweet cream and a httle flour. Let it scald but not boU; remove at once. Pour over slices of dipped toast, weU-buttered. EGGS ON TOAST. Various preparations of eggs can be served on toast, first dipping slices of weU-toasted bread qviickly in hot salted water, then turning over them scrambled, poached or creamed eggs, aU foimd in the recipes among " Eggs." BAKED EGGS ON TOAST. Toast six slices of stale bread, dip them in hot salted water and butter them lightly. After arranging them on a platter or deep plate, break enough eggs to cover them, breaking one at a time, and slip over the toast so that they do not break; sprinkle over them salt and pepper, and turn over aU some kind of thick- ened gravy — either chicken or lamb, cream or a cream sauce made the same as " White Sauce "; turn this over the toast and eggs, and bake in a hot oven until the eggs are set, or about five minutes. Serve at once. HAM TOAST. Take a quarter of a pound of either boiled or fried ham, chop it fine, mix it with the yolks of two eggs, weU-beaten, a tablespoonful of butter, and enough cream or rich mUk to make it soft, a dash of pepper. Stir it over the fire until it thickens. Dip the toast for an instant in hot, salted water; spread over some melted butter, then turn over the ham mixture. Serve hot. REED BIRDS ON TOAST. Remove the feathers and legs of a dozen reed birds, spht them down the back, remove the entrails, and place them on a double broiler; brush a little melted butter over them, and broil the inner side thoroughly first; then Ughtly broil the other side. Melt one-quarter of a pound of butter, season it nicely with salt ■end pepper, dip the birds in it, and arrange them nicely on shces of toast. MINCED FOWLS ON TOAST. Eemove from the bones aU the meat of either cold roast or boiled fowls. Clean it from the skin, and keep covered from the air, until ready for use. Boil the bones and skin with three-fourths of a pint of water until reduced quite half. Strain the gravy and let it cool. Next, having skimmed off the fat, put BREAD— TOAST. 24g it into a clean sauce-pan with half a cup of cream, three tablespoonf uls of butter, well-mixed with a tablespoonful of flour. Keep these stirred until they boil. Then put in the fowl finely minced, with three hard-boiled eggs, chopped, and sufficient salt and pepper to season. Shake the mince over the fire until just ready to serve. Dish it over hot toast and serve. HASHED BEEF ON TOAST. Chop a quantity of cold roast beef rather fine, and season it well with peppei and salt. For each pint of meat add a level tablespooful of flour. Stir weU, and add a smaJl teacupful of soup-stock or water. Put the mixture into a small stew-pan, and, after covering it, simmer for twenty minutes. Meanwhile, toast half a dozen shoes of bread nicely, and at the end of the twenty minutes spread the meat upon them. Serve at once on a hot dish. In case water be used instead of soup-stock, add a tablespoonful of butter just before spreading the beef upon the toast. Any kind of cold meat may be prepared in a similar manner. — Maria Parloa. VEAL HASH ON TOAST. Take a teacupful of boiling water in a sauce-pan, stir in an even teaspoonful of flour, wet in a tablespoonful of cold water, and let it boil five minutes; add one-half teaspoonful of black pepper, as much salt, and two tablespoonfuls of butter, and let it keep hot, but not boil. Chop the veal fine, and mix with it half as much stale bread-crumbs. Put it in a pan, and pom* the gravy over it, then let it simmer ten minutes. Serve this on buttered toast. CODFISH ON TOAST. (Cuban Style.) Take a teacupful of freshened codfish, picked up fine. Fry a sHced onion in a tablespoonful of butter; when it has turned a Hght brown, put in the fish with water enough to cover it; add half a can of tomatoes, or half a dozen of fresh ones. Cook all nearly an hour, seasoning with a httle pepper. Serve on shces of dipped toast, hot. Very fine. Plain creamed codfish is very nice turned over dipped toast. HALIBUT ON TOAST. Put into boiling, salted water, one poimd of fresh halibut; cook slowly for fifteen minutes, or until done; remove from the water and chop it fine; then add half a cup of melted butter, and eight eggs well beaten. Season with salt and pepper. Place over the fire a thick-bottomed frying-pan containing a tablespoonful of cold butter; when it begins to melt, tip the pan so as to grease the sides; then 2.SO BREAD— TOAST. put in the fish and eggs and stir one way untU the eggs are cooked, but not too bard. Turn over toast, dipped in hot, salted water. CHICKEN HASH WITH RICE TOAST. Boil a cup of rice the night before; put it into a square, narrow bread-pan, set it in the ice-box. Next morning, cut it into half -inch sUces, rub over each sUce a little warm butter, and toast them on a broiler to a dehcate brown. Ar- range the toast on a warm platter and tvim over the whole a chicken hash, made from the remains of cold fowl, the meat picked from the bones, chopped fine, put into the frying-pan, with butter, and a Uttle water to moisten it, adding pep- per and salt. Heat hot all through. Serve immediately. APPLE TOAST. Cut six apples into quarters, take the core out, peel and cut them ia slices; put in the sauce-pan an ounce of butter, then throw over the apples about two ounces of white powdered sugar and two tablespoonfuls of water; put the sauce-pan on the fire, let it stew quickly, toss them up, or stir with a spoon; a few minutes wiU do them. When tender, cut two or three slices of bread half an inch thick; put in a frying-pan two ounces of butter, put on the fire; when the butter is melted, put in your bread, which fry of a nice yellowish color; when nice and crisp, take them out, place them on a dish, a little white sugar over, the apples about an inch thick. Serve hot. SUGGESTIONS IN REGARD TO CAKE MAKING. Use none but the best materials, and aH the ingredients should be properly prepared before commencing to mix any of them. Eggs beat up much lighter and sooner by being placed in a cold place some time before using them; a small pinch of soda sometimes has the same effect. Mour should always be sifted before using it. Cream of tartar or baking-powder should be thoroughly mixed with the flour; butfter be placed where it will become moderately soft, but not melted in the least, or the cake will be sodden and heavy. Sugar should be roUed and sifted; spices ground or povmded; raisins or any other fruit looked over and prepared; currants, especially, should be nicely washed, picked, dried in a cloth, and then carefully examined, that no pieces of grit or stone may be left amongst them. They should then be laid on a dish before the fire to become thoroughly dry; as," if added damp to the other ingredients, cakes will be liable to be heavy. Eggs should be well-beaten, the whites and yolks separately, the yolks to a thick cream, the whites until they are a stiff froth. Always stir the butter and sugar to a cream, then add the beaten yolks, then the milk, the flavoring, then the beaten whites, and lastly the floxu". If fruit is to be used, measure and dredge with a little sifted flour, stir in gradually and thoroughly. Pour all in weU-buttered cake-pans. While the cake is baking, care should be taken that no cold air enters the oven, only when necessary to see that the cake is baking properly; the oven should be an even, moderate heat, not too cold or too hot; much depends on this for success. Cake is often spoiled for being looked at too often when first put into the oven. The heat should be tested before the cake is put in, which can be done by throwing on the floor of the oven a tablespoonful of new flour. If the flour takes fire, or assumes a dark-brown color, the temperature is too high, and the 17 252 CAKES. oven must be allowed to cool; if the flour remains white after the lapse of a few seconds, the temperature is too low. When the oven is of the proper tempera- ture, the flour will shghtly brown and look slightly scorched. Another good way to test the heat, is to drop a, few spoonfuls of the cake, batter on a small piece of buttered letter-paper, and place it in the oven during the finishing of the cake, so that the piece will be baked before putting in the whole cake ; if the little drop of cake-batter bakes evenly without burning around the edge, it will be safe to put the whole cake in the oven. Then again if the oven seems too hot, fold a thick brown paper double, and lay on the bottom of the oven; then after the cake has risen, put a thick brown paper over the top, or butter weU a thick white paper and lay carefully over the top. If, after the cake is put in, it seems to bake too fast, put a brown paper loosely over the top of the pan, care being taken that it does not touch the cake, and do not open the door for five minutes at least; the cake should then be quickly examined, and the door shut carefully, or the rush of cold air wUl cause it to fall. Setting a small dish of hot water in the oven, will also prevent the cake from scorching. To ascertain when the cake is done, run a broom straw into the middle of it; \f it comes out clean and smooth, the cake wiU do to take out. Where the recipe calls for baking powder, and you have none, you can use sream tartar and soda in proportion to one level teaspoonful of soda, two heaping teaspoonfuls of cream tartar. When sour milk is called for in the recipe, use only soda. Cakes made with molasses bum much more easily than those made with sugar. Never stir cake after the butter and sugar is creamed, but beat it down from the bottom, up, and over; this laps air into the cake- batter, and produces little air cells,, which causes the dough to puff and sweU when it comes in contact with the heat while cooking. When making most cakes, especially sponge cake, the fiour should be added by degrees, stirred very slowly and lightly, for if stirred hard and fast it win make it porous and tough. Cakes should be kept iu tight tiu cake-cans, or earthem jars, in a cool, dry place. Cookies, jumbles, ginger-snaps, etc., require a quick oven; if they become moist or soft by keeping, put again into the oven a few minutes. To remove a cake from a tin after it is baked, so that it will not crack, break or fall, first butter the tin well aU around the sides and bottom; then cut a piece of letter-paper to exactly fit the tin, butter that on both sides, placing CAKES. 253 it smoothly on the bottom and sides of the tin. When the cake is baked, let it remain in the tin until it is cold\ then set it in the oven a minute, or just long enough to warm the tin through. Eemove it from the oven; turn it upside down on your hand, tap the edge of the tin on the table and it will sUp out with ease, leaving it whole. If a cake-pan is too shallow for holding the quantity of cake to be baked, for fear of its being so hght as to rise above the pan, that can be remedied by thoroughly greasing a piece of thick glazed letter-paper with soft butter. Place or fit it around the sides of the buttered tin, allowing it to reach an inch or more above the top. If the oven heat is moderate, the butter wiU preserve the paper from burning. FROSTING OR ICING. In the first place, the eggs should be cold, _ and the platter on which they are to be beaten also cold. AUow, for the white of one egg, one smaU teacupful of powdered sugar. Break the eggs and throw a smaU handful of the sugar on them as soon as you begin beating; keep adding it at intervals untU it is aU used up. The eggs must no^be beaten untU the sugar has been added in this way, which gives a smooth, tender frosting, and one that will dry much sooner than the old way. Spread with a broad knife evenly over the cake, and if it seems too thin, beat in a little more sugar. Cover the cake with two coats, the second after the first has become dry, or nearly so. If the icing gets too dry or stiff before the last coat is needed, it can be thinned sufficiently with a httle water, enough to make it work smoothly. A little lemon-juice, or half a teaspoonful of tartaric acid, added to the frost- ing while being beaten, makes it white and more frothy. The flavors mostly used are lemon, vanilla, almond, rose, chocolate, and orange. If you wish to ornament with figures or flowers, make up rather more icing, keep about one-third out untfl that on the cake is dried; then, with a clean, glass syringe, apply it in such forms as you desire and dry as before; what you keep out to ornament with may be tinted pink with cochineal, blue with indigo, yellow with saffron or the grated rind of an orange strained through a cloth, green with spinach juice, and brown with chocolate, purple with cochineal and indigo. Strawberry, or currant and cranberry juices color a deUcate pink. Set the cake in a cool oven with the door open, to dry, or in a draught in an open window. 254 CAKES. ALMOND FROSTING. • The whites of three eggs, beaten up with three cups of fine, white sugar. Blanch a pound of sweet almonds, pound them in a mortar with a little sugar, until a fine paste, then add the whites of eggs, sugar and vaniUa extract. Pound a few minutes to thoroughly mix. Cover the cake with a very thick coating of this, set in a cool oven to dry, afterwards cover with a plain icing. CHOCOLATE FROSTING. The whites of four eggs, three cups of powdered sugar, and nearly a cup of grated chocolate. Beat the whites a very httle, they must not become white; stir iu the chocolate, then put in the sugar gradually, beating to mix it weU. PLAIN CHOCOLATE ICING. Put into a shallow pan four tablespoonf uls of scraped chocolate, and place it wJEiere it wiU melt gradually, but rfot scorch; when melted, stir in three table- spoonfuls of milk or cream, and one of water; mix all well together, and add one scant teacupful of sugar; boil about five minutes, and while hot, and when the cakes are nearly cold, spread some evenly over the surface of one of the cakes; put a second one on top, alternating the mixture and cakes; then cover top and sides, and set in a warm oven to harden. AU who have tried recipe after recipe, vainly hoping to find one where the chocolate sticks to the cake and not to the fingers, wiU appreciate the above. In making those most palat- able of cakes, "Chocolate Eclairs," the recipe just given wiU be found very satisfactory. TUTTI FRUTTI ICING. Mix with boiled icing one ounce each of chopped citron, candied cherries, seedless raisins, candied pineapple, and blanched almonds. SUGAR ICING. To one pound of extra refined sugar, add one ounce of fine white starch; Dound finely together, and then sift them through gauze; then beat the whites of three eggs to a froth. The secret of success is to beat' the eggs long enough, and always one way; add the powdered sugar by degrees, or it wiU spoil the froth of the eggs. When all the sugar is stirred in, continue the whipping for half an hour longer, adding more sugar if the ice is too thin. Take a little of the icing and lay it aside for ornamenting afterward. When the cake comes .out, of the oven, spread the sugar icing smoothly over it with a knife, and dry CAKES. 255 it at once in a cool oven. For ornamenting the cake, the icing may be tinged any color preferred. For pink, use a few drops of cochineal; for yellow a pinch of saffron, dissolved; for green, the juice of some chopped spinach. Whichever is chosen, let the coloring be first mixed with a httle colorless spirit, and then stirred into the white iciug until the tint is deep enough. To ornament the cake with it, make a cone of stiff writing paper, and squeeze the colored icing through it, so as to form leaves, beading or letters, as the case may be. It requires nicety and care to do it with success. BOILED FROSTING. To one pound of finest pulverised sugar, add three wine-glassfuls of clear water. Let it stand until it dissolves; then boil it until it is perfectly clear and threads from the spoon. Beat well the whites of four eggs. Pour the sugar into the dish with the eggs, but do not mix them until the syrup is luke-warm; then beat aU well together for one half hour. Season to your taste with vaniUa, rose-water, or lemon-juice. The first coat- ing may be put on the cake as soon as it is well mixed. Rub the cake with a little flour before you apply the icing. While the first coat is drying, continue to beat the remainder; you wiU not have to wait long if the cake is set in a warm place near the fire. This is said to be a most excellent recipe for icing. FROSTING WITHOUT EGGS. An excellent frosting may be made without eggs or gelatine, which will keep longer, and cut more easily, causing no breakage or crumbling, and withal is very economical. * Take one cup of granulated sugar; dampen it with one-fourth of a cup of mUk, or five tablespoonfuls; place it on the fire in a suitable dish, and stir it until it boils; then let it boil for five minutes without stirring; remove it from the fire and set the dish in another of cold water; add flavoring. While it is coohng, stir or beat it constantly, and it will become a thick, creamy frosting. GELATINE FROSTING. Soak one teaspoonful of gelatine in one tablespoonful of cold water half an hotu*, dissolve in two .tablespoonfuls of hot water; add one cup of powdered sugai and stir until smooth. < GOLDEN FROSTING. A very delicious and handsome frosting can be made by using the yolks o£ eggs instead of the whites. Proceed exactly as for ordinary frosting. It will harden just as nicely as that does. This is i)artici4arly good for orange cakej 256 CAKES. harmonizing with the color of the cake in a way to please those who love rich coloring. BREAD OR RAISED CAKE. Two cupfiils of raised dough; beat into it two-thirds of a cup of butter and two cups of sugar creamed together, three egg3, well beaten, one even teaspoonful of soda, dissolved ia two tablespoonfuls of nult, half a nutmeg grated, one table- spoonful of cumamon, a teaspoonful of cloves, one cup of raisins. Mix aU well together, put iu the beaten whites of eggs and raisins last; beat aH hard for several minutes; put in buttered pans, and let it stand half an hour to rise again before baking. Bake in a moderate oven. Half a glass of brandy is an im- provement, if you have it convenient. FRUIT CAKE. (Superior.) Three pounds dry flour, one pound sweet butter, one poimd sugar, three pounds stoned raisins, two pounds currants, three-quarters of a pound sweet almonds blanched, one pound citron, twelve eggs, one tablespoonful allspice, one teaspoonful cloves, two tablespoonfuls cinnamon, two nutmegs, one wine- glass of wine, one wine-glass of brandy, one coffee-cupful molasses with the spices in it; steep this gently twenty or thirty minutes, not boiling hot; beat the eggs very hghtly; put the fruit in last, stirring it gradually, also a teaspoonful of soda dissolved in a tablespoonful of water; the fruit should be weU flovired; if necessary add flour after the fruit is in; butter a sheet of paper and lay it in the pan. Lay in some slices of citron, then a layer of the mixture, then of citron again, etc., tiU the pan is nearly fuU. Sake three or four hours, according to the thickness of the loaves, in a tolerably hot oven, and with steady heat. Let it cool in the oven gradually. Ice when cold. It improves this cake very much fco add three teaspoonfuls of baking-powder to the flour. A fine wedding-cake recipe. FRUIT CAKE BY MEASURE. (Excellent.) Two scant teacupfuls of butter, three cupfuls of dark-brown sugar, six eggs, whites and yolks beaten separately, one pound of raisins, seeded, one of cur- rants, washed and dried, and half a pound of citron cut in thin strips; also half a cupful of cooking molasses, and half a cupful of sour milk. Stir the butter and sugar to a cream, add to that half a grated nutmeg, one tablespoonful of ground cinnamon, one teaspoonful of cloves, one teaspoonful of mace, add the molasses and sour milk. Stir all well; then put in the beaten yolks of egg, a wine-glass of brandy; stir again all thoroughly, and then add four cupfuls of sifted flour, alternately with the beaten whites of egg. Now dissolve a level teaspoonful of CAKES. 257 sdda, and stir in thoroughly. Mix the fruit together, and stir into it two heaping tablespoonfuls of flour; then stir it in the cake. Butter two common-sized bak- ing-tins carefully, line them with letter-paper weU buttered, and bake in a mod- erate oven two hours. After it is baked, let it cool in the pan. Afterward put it into a tight can, or let it remain in the pans and cover tightly. Best recipe of all, — Mes. S. a. Camp, Grand Rapids, Mich. WHITE FRUIT CAKE. One cup of butter, two cups of sugar, one cup of sweet milk, two and one- half cups of flour, the whites of seven eggs, two even teaspoonfuls of baking- powder, one pound each of seeded raisins, flgs, and blanched almonds, and one- quarter of a pound of citron, all chopped fine. Mix all thoroughly before adding the fruit; add a teaspoonful of lemon extract. Put baking-powder in the flour, and mix it weU before adding it to the other ingredients. Sift a httle flour over the fruit before stirring it in. Bake slowly two hours and try with a splint to see when it is done. A cup of grated cocoanut is a nice addition to this cake. MOLASSES FRUIT CAKE. One teacupful of butter, one teacupful of brown sugar, worked well together; next two teacupfuls of cooking molasses, one cupful of milk with a teaspoonfiil of soda dissolved in it; one tablespoonful of ginger, one tablespoonfiil of cinnamon, and one teaspoonful of cloves; a httle grated nutmeg. Now add fovir eggs weU- beaten, and five cups of sifted floiu", or enough to make a stiff batter. Flour a cup of raisins, and one of currants; add last. Bake in a very moderate oven, one hour. If weU covered will keep six months. SPONGE CAKE. Separate the whites and yolks of six eggs. Beat the yolks to a cream, to which add two teacupfuls of powdered sugar, beating again from five to ten minutes, then add two tablespoonfuls of mUk or water, a pinch of salt, and flayoring. Now add part of the beaten whites; then two cups of flour in which you have sifted two teaspoonfuls of baking-powder; mix gradually into the above ingredients, sturing slowly and hghtly, only enough to mix them weU; lastly add the remainder of the whites of the eggs. Line the tins with buttered paper and fill two-thirds full. WHITE SPONGE CAKE. Whites of five eggs, one cup flour, one cup sugar, one teaspoonful baking- powder; flavor with vanilla. Bake in a Quick oven. 258 CAKES. ALMOND SPONGE CAKE. The addition of almonds makes this cake very superior to the usual sponge- cake. Sift one pint of fine flour; blanch in scalding water two omices of sweet and two ounces of bitter almonds, renewing the hot water when expedient; when the skins are aU off wash the almonds in cold water (mixing the sweet and bitter), and wipe them dry; pound them to a fine, smooth paste (one at a time), adding, as you proceed, water or white of egg to prevent their boihng. Set them in a cool place; beat ten eggs, the whites and yolks separately, till very smooth and thick, and then beat into them gradually two cups powdered sugar in turn with the pounded almonds; lastly add the flour, stirring it round slowly and lightly on the surface of the mixture, as in common sponge-cake; have ready buttered a deep square pan; put the mixture carefully into it, set into the oven, and bake tfll thoroughly done and risen very high; when cool, cover it with plain white icing flavored with rose-water or with almond icing. With sweet ahnonds always use a small portion of bitter; without them, sweet almonds have little or no taste, though they add to the richness of the cake. Use two heaping teaspoonfuls of baking-powder in the flom". OLD-FASHIONED SPONGE CAKE. Two cups of sifted white sugar, two cups of flour measured before sifting, ten eggs. Stir the yolks and sugar together until perfectly light; add a pinch of salt; beat the whites of the eggs to a very stiff froth, and add them with the flour, after beating together lightly; flavor with lemon. Bake in a moderate oven about forty-five minutes. Baking-powder is an improvement to this cake, using two large teaspoonfuls. LEMON SPONGE CAKE. Into one level cup of flour put a level teaspoonful of baking-powder and sift it. Grate off the yeUow rind of a lemon. Separate the whites from the yolks of four eggs. Measure a scant cup of white granulated sugar and beat it to a cream with the yolks, then add the grated rind and a tablespoonful of the juice of the lemon. Stir together until thick and creamy; now beat the whites to a stiff froth; then quickly and hghtly mix without heating a third of the flour with the yolks; then a third of the whites; then more flour and whites until all are used. The mode of mixing must be very light, rather cutting down through the cake-batter than beating it; beating the eggs makes them Hght, but beating the batter makes the cake tough. Bake immediately until a straw run into it can be withdrawn clean. This recipe is especially nice for Charlotte Eusse, being so light and poroua CAKES. 259 PLAIN SPONGE CAKE. Beat the yolks of four eggs together with two cups of fine powdered sugar, Stir in gradually one cup of sifted flour, and the whites of four eggs beaten to a stiff froth, then a cup of sifted flour in which two teaspoonf uls of baking-powdel have been stirred, and lastly, a scant teacupful of boiling water, stirred in a Uttk at a time. Flavor, add salt, and, however thin the mixture may seem, do not add any more flour. Bake in shallow tins. BRIDE'S CAKE. Cream together one scant cup of butter and three cups of sugar, add one cup of milk, then the beaten whites of twelve eggs; sift three teaspoonf uls of baking- powder into one cup of corn-starch mixed with three cups of sifted flour, and beat in gradually with the rest; flavor to taste. Beat aU thoroughly, then put in buttered tins hned with letter-paper weU-buttered; bake slowly lq a moderate. oven. A beautiful white cake. Ice the top. Double the recipe if more is required. ENGLISH POUND CAKE. One pound of butter, one and one-quarter pounds of flour, one pound of pounded loaf sugar, one pound of currants, nine eggs, two ounces of candied peel, one-half ounce of citron, one-half ounce of sweet almonds; when hked, a Uttle poimded mace. Work the butter to a cream; add the sugar, then the well- beaten yolks of eggs, next the flour, currants, candied peel, which should be cut into neat slices, and the almonds, which should be blanched and chopped, and mix aU these weU together; whisk the whites of eggs, and let them be thoroughly blended with the other ingredients. Beat the cake well for twenty minutes, and put it into a round tin, hned at the bottom and sides with strips of white buttered paper. Bake it from two hours to two and a half, and let the oven be weU-heated when the cake is first put in, as, if this is not the case, the currants win all sink to the bottom of it. A glass of wine is usually added to the mix- ture; but this is scarcely necessary, as the cake will be found quite rich enough without it. PLAIN POUND CAKE. This is the old-fashioned recipe that our mothers used to make, and it can be kept for weeks in an earthen jar, closely covered, first dipping letter-paper in brandy and placing over the top of the cake before covering the jar Beat to a cream one pound of butter vdth one pound of sugar, after mixing weU with the beaten yolks of twelve eggs, one grated nutmeg, one glass of 26o CAKKS. wine, one glass of rose-water. Then stir in one pound of •sifted flour, and the well- beaten whites of the eggs. Bake a nice hght brown. COCOANUT POUND CAKE. One-half cupful of butter, two cupfuls of sugar, one cupful of milk, and five eggs, beaten to a stiff froth ; one teaspoonful of soda, and two of cream of tartar, stirred into four cups of sifted flour. Beat the butter and sugar until very light ; to which add the beaten yolks, then the milk, the beaten whites of eggs, then the flour by degrees. After beating all well together, add a small cocoanut grated. Line the cake-pans with paper well buttered, and fill rather more than half fuU, and bake in a moderate oven. Spread over the top a thin frosting, sprinkled thickly with grated cocoanut. CITRON POUND CAKE. Stir two cups of butter to a cream, then beat in the following ingredients each one iu succession: one pint of powdered sugar, one quart of flour, a tea- spoonful of salt, eight eggs, the yolks and whites beaten separately, and a wine- glass of brandy; then last of all add a quarter of a pound of citron cut into thin shoes and floured. Line two cake-pans with buttered paper and turn the cake- batter in. Bake in a moderate oven about three quarters of an hour. CITRON CAKE. Three cups of white sugar and one cup of butter creamed together; one cup of sweet milk, six eggs, whites and yolks beaten separately; one teaspoonful of vanilla or lemon extract, two heaping teaspoonf uls of baking-powder, sifted with four cups and a half of flour. One cup and a half of citron, sliced thin and dredged with flour. Divide into two cakes and bake in tins Uned with buttered letter-paper. LEMON CAKE. Three teacupfuls of sugar, one cupful of butter, five eggs, a level teaspoonful of soda dissolved in a cup of sweet milk, four full cups of sifted flour, and lastly, the grated peel and juice of a lemon, the juice to be added the very last. Bake in two shallow tins. When cold, ice with lemon icing, and cut into squares. DELICATE CAKE. One cup of corn-starch, one of butter, two of sugar, one of sweet milk, two of flour, the whites of seven eggs; rub butter and sugar to a cream; mix one teaspoonful cream tartar with the flour and corn-starch; one half teaspoonful CAKES. 261 Boda with the Bweet milk; add the milk and soda to the sugar and butter, then add flour, then the whites of eggs ; flavor to taste. Never fails to be good. SILVER, OR DELICATE CAKE. Whites of six eggs, one cupful of sweet milk, two cupfuls of sugar, four eupfuls of sifted flour, two-thirds of a cup of butter, flavoring, and two teaspoonfuls of baking-powder. Stir the sugar and butter to a cream, then add the milk and flavoring, part of the flour, the beaten whites of eggs, then the rest of the flour. Bake carefully in tins lined with buttered white paper. When using the whites of eggs for nice cake, the yolks need not be wasted ; keep them in a cool place and scramble them. Serve on toast or with chipped beef. GOLD CAKE. After beating to a cream one cup and a half of butter and two cups of white sugar, stir in the well- whipped yolks of one dozen eggs; four cupfuls of sifted flour, one teaspoonful of baking-powder. Flavor with lemon. Line the bake-pans with buttered paper, and bake in a moderate oven for one hour. GOLD OR LEMON CAKE. Two cups of sugar, half a cup of butter, the yolks of six eggs, and one whole one; the grated rind and juice of a lemon or orange; half a teaspoonful of soda, dissolved in half a cup of sweet milk; foui' cups of sifted flour, sifted twice; cream the butter and sugar, then add the beaten yolks and the flour, beating hard for several minutes. Last add the lemon or orange, and bake, frosting if liked. This makes a more suitable lemon cake than if made with the white parts of eggs added. SNOW CAKE. (Delicious.) One pound of arrowroot, quarter of a pound of pounded white sugar, half a pound of butter, the whites of six eggs, flavoring to taste of essence of almonds or vanilla, or lemon; beat the butter to a cream; stir in the sugar and arrowroot gradually, at the same time beating the mixtinre; whisk the whites of the eggs to a stiff froth; add them to the other ingredients, and beat well for twenty minutes; put in whichever of the above flavorings may be preferred; pour the cake into a buttered mold or tin, and bake it in a moderate oven from one to one and a half hours. This is a genuine Scotch recipe. MARBLE CAKE. White part. — Whites of four eggs, one cup of white sugar, half a cup of butter, half a cup of sweet milk, two teaspoonfuls of baking-powder, one tea- spoonful of vanilla or lemon, and two and a half cups of sifted flour. 262 CAKES. Dark part. — Yolks of four eggs, one cup of brown sugar, half a cup of cook' ing molasses, half a cup of butter, half a cup of sour milk, one teaspoonful oi ground cloves, one teaspoonful of cinnamon, one teaspoonful of mace, one nut- meg grated, one teaspoonful of soda, the soda to be dissolved in a Httle milk and added after part of the flour is stirred in; one and a half cups of sifted floiu". Drop a spoonful of each kind in a well-buttered cake-dish, first the light part then the dark, alternately. Try to drop it so that the cake shall be weU-streaked through, so that it has the appearance of marble. SUPERIOR LOAF CAKE. Two cups of butter, thi-ee cups of sugar, two small cups of milk, seven cups of sifted flour; four eggs, the whites and yolks separately beaten; one teacupful of seeded raisins, one teacupful of weU- washed and dried currants, one teacup- ful of shced citron, one tablespoonf ul of powdered cinnamon, one teaspoonful of mace, one teaspoonful of soda; and one teacupful of home-made yeast. Take part of the butter and warm it with the milk; stir in part of the flour, and the yeast, and let it rise; then add the other ingredients with a wine-glass of wine or brandy. Turn all into weU-buttered cake-tins, and let rise again. Bake dowly in a moderate oven, for two horns. FRENCH CHOCOLATE CAKE. The whites of seven eggs, two cups of sugar, two-thirds of a cup of butter, one cup of milk and three of flour, and three teaspoonf uls of baking-powder. The chocolate part of tke cake is made just the same, only use the yolks of the eggs with a cup of grated chocolate stirred into it. Bake it in layers — the layers being light and dark; then spread a custard between them, which is made with two eggs, one pint of mflk, one-half cup of sugar, one tablespoonful of flour or Gom-starch; when cool, flavor with vanilla, two teaspoonf uls. Fine. CHOCOLATE CAKE. No. i. One cup of butter and two cups of sugar stirred to a cream, with the yolks of five eggs added after they have been weU-beaten. Then stir into that one cup of milk, beat the whites of two of the eggs to a stiff froth, and add that also; now put in three cups and a half of sifted flour, two heaping teaspoonfuls of baking-powder having been stirred into it. Bake in jelly-cake tins. Mixture for filling. — Take the remaining three whites of the eggs beaten very stiff; two cupfuls of sugar boiled to almost candy or untfl it becomes stringy or almost brittle; take it hot from the fire, and pour it very slowly on the beaten whites of egg, beating quite fast; add one-half cake of grated chocolate, a tea- CAKES. 263 spoonful of vanilla extract. Stir it aU until cool, then spread between each cake, and over the top and sides. This, when weU-made, is the premium cake of its kind. CHOCOLATE CAKE. No. 2. One-half cup butter, two cups sugar, three-quarters of a cup sweet milk, two and one-half cups flour, whites of eight eggs, one teaspoonful of cream tartar, one-half teaspoonful soda; bake in shallow pans. For the frosting. — Take the whites of three eggs, three tablespoonfuls of sugar and one tablespoonful of grated chocolate (confectioners') to one egg; put the cake together Avith the frosting, then frost the top of the cake with the same. CHOCOLATE CAKE. No. 3. St.^ Two cups sugar, one cup butter, yolks of five eggs and whites of two, and one cup mitk. Thoroughly mix two teaspoonfiils baking-powder with three and one-half cups flour, while dry; then mix all together. Bake in jelly tins. Mixture for filling. — Whites of three eggs, one and one-haK cups of sugar, thi'ee tablespoonfuls of grated chocolate, one teaspoonful of vamUa. Beat together, and spread between the layers and on top of the cake. COCOANUT CAKE. Cream together three quarters of a cup of butter and two of white sugar; then add one cup of sweet milk, four eggs, whites and yolks separately beaten, the yolks added first to the butter and sugar, then the whites; flavor with lemon or vanilla; mix three heaping teaspoonfuls of baking-powder in three cups of sifted flour and add last; bake in jelly-pans. For filling. — Make an icing by beating the whites of three eggs and a cup of powdered sugar to a stiff froth. When the cake is cooled, spread a thick layer of this frosting over each cake, and sprinkle very thickly with grated cocoanut. COCOANUT AND ALMOND CAKE. Two and one-half cups powdered sugar, one cup butter, four full cups pre- pared flour, whites of seven eggs, whisked stiff; one small cup of milk, with a mere pinch of soda; one grated cocoanut, one-half teaspoonful nutmeg, the juice and half the grated peel of one lemon; cream, butter and sugar; stir in lemon and nutmeg; mix weU; add the milk and whites and flour alternately. Lastly, stir in the grated cocoanut swiftly and hghtly. ' Bake in fom* jeUy-cake tins. Filling. — One pound sweet almonds, whiteb of four eggs, whisked stiff; one heaping cup powdered sugar, two teaspoonfuls rose-water. Blanch the almonds. s64 CAKES. Let them get cold and dry; then pound in a Wedgewood mortar, adding rose- water as you go. Save about two dozen to shred for the top. Stir the paste into the icing after it is made; spread between the cooled cakes; make that for the top a trifle thicker and lay it on heavily. When it has stiffened somewhat, stick the shred almonds closely over it. Set in the oven to harden, but do not let it scorch. COFFEE CAKE. One cup of brown sugar, one cup of butter, two eggs, one-half cup of molas- ses, one cup of strong, cold coffee, one teaspoonful of soda, two teaspoonfuls of cinnamon, one teaspoonful of cloves,' one cup of raisins or currants, and five cups of sifted floTir. Add the fruit last, rubbed in a Uttle of the flom-. Bake about one hour. FEATHER CAKE. One egg, one cup of sugar, one tablespoonf ul of cold butter, half a cup of milk; one and one-half cups of flour; one teaspoonful of cream tartar; half a teaspoon- ful of soda. A nice plain cake — to be eaten while it is fresh. A spoonful of dried apple sauce or of peach sauce, a spoonful of jeUy, the same of lemon extract, nutmeg, cinnamon, cloves and spice — ground — or half a cupfiil of raisins might be added for a change. ELECTION CAKE. Three cups mUk, two cups sugar, one cup yeast; stir to a batter, and let stand over night; in the morning add two cups sugar, two cups butter, three eggs, half a nutmeg, one tablespoonf ul cinnamon, one pound raisins, a gill of brandy. Brown sugar is much better than white for this kind of cake, and it is improved by dissolving a half -teaspoonful of soda in a tablespoonf ul of milk in the morning. It should stand in the greased pans and rise some time until quite light before baking. CREAM CAKE. Four eggs, whites and yolks beaten separately, two teacups of sugar, one cup of sweet cream, two heaping cupfuls of flour, one teaspoonful of soda; mix two teaspoonfuls of cream of tartar in the flour before sifting. Add the whites the last thing before the flour, and stir that in gently without beating. GOLDEN CREAM-CAKE. Yolks of eight eggs beaten to the lightest possible cream, two cupfuls of suga? , a pinch of salt, three teaspoonfuls of baking-powder sifted well with flour. Bake CAKES. 265 in three jelly-cake pans. Make an icing of the whites of three eggs and one pound of sugar. Spread it between the cakes and sprinkle grated cocoanut thickly over each layer. It is delicious when properly made. DRIED Apple fruit-cake. Soak three cupfuls of dried apples over night in cold water enough to swell them; chop them in the morning, and put them on the fire with three cups of molasses; stew until almost soft; add a cupful of nice raisins (seedless, if possi- ble), and stew a few moments; when cold, add three cupfuls of flour, one cupful of butter, three eggs, and a teaspoonful of soda; bake in a steady oven. This win make two good-sized panfuls of splendid cake; the apples will cook like citron and taste dehciously. Eaisins may be omitted; also spices to taste may be added. This is not a dear, but a delicious cake. CAKE WITHOUT EGGS. Beat together one teacupful of butter, and three teacupfuls of sugar, and when quite Mght stir in one pint of sifted flour. Add to this, one pound of raisins, seeded and chopped, then mixed with a cup of sifted flour, one teaspoon- ful of nutmeg, one teaspoonful of powdered cinnamon, and lastly, one pint of thick sour cream or milk, in which a teaspoonful of soda is dissolved. Bake iramediately in buttered tins one hour in a moderate oven. WHITE MOUNTAIN CAKE. No. i. Two cups of sugar, two-thirds cup of butter, the whites of seven eggs, weU- beaten, two-thirds cup of sweet miLk, two cups of flour, one cup of corn-starch, two teaspoonfuls baking-powder. Bake in jeUy-cake tins. Frosting. — Whites of three eggs and some sugar beaten together not quite as stiff as usual for frosting; spread over the cake; add some grated cocoanut; then put your cakes together; put cocoanut and frosting on top. WHITE MOUNTAIN CAKE. No. 2. Cream three cupfuls of sugar and one of butter, making it very light, then add a cupful of milk. Beat the whites of eight eggs very stiff, add half of those to the other ingredients. Mix well into four cups of sifted flour one table^oon-> ful of baking-powder; stir this into the cake, add flavoring, then the remaining beaten whites of egg. Bake in layers like jeUy-cake. Make an icing for the filling, using the whites of four eggs beaten to a very stiff froth, with two cups of fine white sugar, and the juice of half a lemon. Spread each layer of the 266 CAKES. cake thickly with this icing, place one on another, then ice all over the top and ades. The yolks left from this cake may be used to make a spice-cake from the recipe of " Golden Spice-Cake." QUEEN'S CAKE. Beat well together one cupful of butter, and three cupfuls of white sugar; add the yolks of six eggs and one cupful of milk, two teaspoonfuls of vanilla or lemon extract. Mix aU thoroughly. To four cupfuls of flour, add two heap- ing teaspoonfuls of cream of tartar, and sift gently over the cake, stirring aU the time. To this add one even teaspoonful of soda, dissolved in one tablespoonful of warm water. Mix it well. Stir in gently the whites of six eggs beaten to a stiff foam. Bake slowly. It should be put in the oven as soon as possible after putting in the soda and whites of eggs. This is the same recipe as the one for " Citron Cake, " only omitting the citron. ANGEL CAKE. Put into one tumbler of flour one teaspoonful of cream of tartar, then sift it five times. Sift also one glass and a half of white powdered sugar. Beat to a stiff froth the whites of eleven eggs; stir the sugar into the eggs by degrees, very hghtly and carefully, adding three teaspoonfuls of vanilla extract. After this, add the flour, stirring quickly and hghtly. Pour it into a clean, bright tin cake-dish, which should not be buttered or hned. Bake at once in a moderate oven about forty minutes, testing it with a broom splint. When done, let ii remain in the cake-tin, turning it upside down, with the sides resting on the top of two saucers, so that a current of air wiU pass under and over it. This is the best recipe found after trying several. A perfection cake. WASHINGTON LOAF-CAKE. Three cups of sugar, two scant cups of butter, one cup of sour milk, five eggs, and one teaspoonful of soda, three tablespoonf uls of cinnamon, half a nut- meg, grated, and two cups of raisins, one of currants, and four cups of sifted flour. Mix as usual, and stir the fruit in at the last, dredged in flour. Line the cake-pans with paper well buttered. This cake will take longer to bake than plain; the heat of the oven must be kept at an even temperatiu:e. RIBBON CAKE. This cake is made from the same recipe as marble cake, only make double the quantity of the white part, and divide it in one half; put into it a very httle CAKES. 267 cochineal. It will be a delicate pink. Bake in jeUy-cake tins, and lay first the white, then the dark, then the piak one on top of the others; put together with frosting between. It makes quite a fancy cake. Frost the top when cool. GOLDEN SPICE-CAKE. This cake can be made to advantage when you have the yolks of eggs left, after having used the whites iu making white cake. Take the yolks of seven eggs, and one whole egg, two cupfuls of brown sugar, one cupful of molasses, one cupful of butter, one large coffee-cupful of sour mUk, one teaspoonful of soda, (just even full), and five cupfuls of flour, one teaspoonful of ground cloves, two teaspoonfuls of cinnamon, two teaspoonfuls of ginger, one nutmeg, and a small pinch of Cayenne pepper; beat eggs, sugar and butter to a hght batter before putting in the molasses; then add the molasses, floin" and milk; beat it weU together, and bake in a moderate oven; if fruit is used, take two cupfuls of raisins, flour them well and put them in last. ALMOND CAKE. One-half cupful butter, two cupfuls sugar, four eggs, one-half cupful almonds, blanched — ^by povu-ing water on them until skins easily shp off — and cut in fine shreds, one-half teaspoonful extract bitter ahnonds, one pint flom-, one and one- half teaspoonful baking-powder, one glass brandy, one-half cupful milk. Rub butter and sugar to a smooth white cream; add eggs, one at a time, beating three or four minutes between each. Sift floiu" and powder together, add to the butter, etc., with almonds, extract of bitter ahnonds, brandy, and milk; mix into a smooth, medium batter; bake carefully in rather a hot oven twenty minutes. ROCHESTER JELLY CAKE. One and one-half cups sugar, two eggs, one-half cup butter, three-fourths cup milk, two heaping cups fiour with one teaspoonful cream tartar, one-half teaspoonful of soda, dissolved in the mUk. Put half the above mixture in a small shallow tin, and to the remainder add one teaspoonful molasses, one-half cup raisins (chopped) or currants, one-half teaspoonful cinnamon, cloves, aUsiiice, and a httle nutmeg, and one tablespoonful flour. Bake this in same kind of tins. Put the sheets of cake together while warm, with jelly between. FRUIT LAYER CAKE. This is a deUcious novelty in cake-making. Take one cup of sugar, half a cup of butter, one cup and a half of flour, half a cup of wine^ one cup of raisins, 18 268 CAKES. two eggs and half a teaspoonful of soda; put these ingredients together with care, just as if it were a very rich cake; bake it in three layers, and put frosting between — the frosting to be made of the whites of two eggs with enough pow- dered sugar to make it thick. The top of the cake may be frosted if you choose. WHIPPED CREAM CAKE. One cup of sugar and two tablespoonfuls of soft butter stirred together; add the yolks of two eggs weU-beaten, then add four tablespoonfuls of mUk, some flavoring, then the beaten whites oE the eggs. Mix a teaspoonful of cream tartar and half a teaspoon of soda in a cup of flour, sift it into the cake batter, and stir in Ughtly. Bake in a small dripping-pan. When the cake is cool, have ready half of a pint of sweet cream sweetened and whipped to a stiff froth, also flavored. Spread it over the cake while fresh. To whip the cream easfly, set it on ice before whipping. ROLLED JELLY CAKE. Three eggs, one teacup of fine sugar, one teacup of flour; beat the yolks until light, then add the sugar, then add two tablespoonfuls of water, a pinch of salt; lastly stir in the flour, in which there should be a heaping teaspoonful of baking- powder. The flour added gradually. Bake in long, shallow biscuit-tins, well- greased. Tvirn out on a damp towel on a bread-board, and cover the top with jeUy, and roll up while warm. TO CUT LAYER CAKE. When cutting Layer-Cakes, it is better to first make a round hole in the cake, with a knife or tin tube, about an inch and a quarter in diameter. This prevents the edge of the cake from crumbling when cutting it. When making custard filling for Layer-Cake, always set the dish contain- ing the custard in another dish of boiling water over the fire; this prevents its burning, which would destroy its flavor. LAYER JELLY CAKE. Almost any soft cake recipe can be used for jeUy-cake. The following is excellent: One cup of sugar, half a cup of butter, three eggs, half a cup of sweet milk, two cups of flour, two heaping teaspoonfuls of baking-powder, flavoring. For white, delicate cake, the rule for " Sflver Cake " is fine; care should be taken, however, that the oven is just right for this cake, as it browns very easily. To be baked in jelly-cake tins, in layers, with filling put between when done. CAKES— FILLINGS FOR LAYER CAKES. 269 Any of the following cake-filling recipes may be used with these cake recipes. JUUnoe for Xaiget Cakes* No. I. CREAM FILLING. Cream filling is made with one pint of new nulk, two eggs, three tablespoon- fnls of sifted flour (or half cup of corn starch), one cup of sugar. Put two-thirds of the milk on the stove to boU, stir the sugar, flour and eggs in what is left. When the milk boils, put into it the whole, and cook it imtil it is as thick as custard; when cool, add vanflla extract. This custard is nice with a cup of hickory nuts, kernels chopped fine, and stirred into it. Spread between the layers of cake. This custard can be made of the yolks of the eggs only, aaving the whites for the cake part. No. 2. ANOTHER CREAM FILLING. One cup powdered sugar, one-fourth cup hot water. Let them simmer. Beat white of an egg and mix with the above; when cold, add one-half cup chopped raisins, one-half cup chopped walnuts, one tablespoonful of grated cocoanut. No. 3. ICE-CREAM FILLING. Make an icing as follows: Three cups of sugar, one of water; boil to a thick, clear syrup, or until it begins to be brittle; pom* this, boiling hot, over the weM- beaten whites of three eggs; stir the mixture very briskly, and pour the sugar in slowly; beat it when all in, until cool. Flavor with lemon or vanflla extract. This, spread between any white cake layers, answers for " Ice-Oream Cake." No. 4. APPLE FILLING. Peel, and slice green, tart apples; put them on the fire with sugar to suit; when tender, remove, rub them through a fine sieve, and add a small piece of butter. When cold, use to spread between the layers; cover the cake with plenty of sugar. No. 5. ANOTHER APPLE FILLING. One coffee-cup of sugar, one egg, three large apples grated, one lemon grated, juice and outside of the rind; beat together and cook till quite thick. To be cooled before putting on the cake. Spread between layers of cake. 270 CAKES— FILLINGS FOR LAYER CAKES. No. 6. CREAM FROSTING. A cup of sweet thick cream whipped, sweetened and flavored with vamllai, cut a loaf of cake in two, spread the frosting between and on the top; this tastes like Charlotte Eusse. No. 7. PEACH-CREAM FILLING. Out peaches into thin slices, or chop them and prepare cream by whipping and sweetening. Put a layer of peaches between the layers of cake and pour cream over each layer and over the top. Bananas, strawberries or other fruits may be used in the same way, mashing strawberries, and stewing thick with powdered sugar. No. 8. CHOCOLATE CREAM FOR FILLING. Five tablespoonfuls of grated chocolate, enough cream or milk to wet it, one cupful of sugar, one egg, one teaspoonful vanilla flavoring. Stir the ingredients over the fire until thoroughly mixed, having beaten the egg well, before adding it; then add the vanilla flavoring after it is removed from the fire. No. 9. ANOTHER CHOCOLATE FILLING. The whites of three eggs beaten stiff, one cup of sugar, and ono cup of grated chocolate, put between the layers and on top. No. 10. BANANA FILLING. Make an icing of the whites of two eggs, and one cup and a half of powdered sugar. Spread this on the layers, and then cover thickly and entirely with bananas shced thin or chopped fine. This cake may be flavored with vanilla. The top should be simply frosted. No. II. LEMON-JELLY FILLING. Grate the yellow from the rind of two lemons and squeeze out the juice; two flupfuls of sugar, the yolks and whites of two eggs beaten separately. Mix the sugar and yolks, then add the whites, and then the lemons. Now, pour on a cupful of boihng water; stir into this two tablespoonfuls of sifted flour, rubbed smooth in half a cup of water; then add a tablespoonful of melted butter; cook until it thickens. When cold, spread between the layers of cake. Oranges can be used in place of lemons. Another filhng of lemon (without cooking) is made of the grated rind and juice of two lemons, and the whites of two eggs beaten with one cup of sugar. CAKES. 271 No. 12. ORANGE-CAKE FILLING. Peel two large oranges, remove the seeds, chop them fine, add half a peeled lemon, one cup of sugar, and the well-beaten white of an egg. Spread be- tween the layers of " Silver Cake " recipe. No. 13. FIG FILLING. Take a poimd of figs, chop fine, and put into a stew-pan on the stove; pour over them a teacupful of water, and add a half cup of sugar. Cook aU together until soft and smooth. When cold, spread between layers of cake. No. 14. FRUIT FILLING. Four tablespoonfuls of very fine chopped citron, foiu- tablespoonfuls of finely chopped seeded raisins; half of a cupful of blanched almonds chopped fine; also a quarter of a pound of finely chopped figs. Beat the whites of three eggs to a stiff froth, adding half of a cupful of sugar; then mix thoroughly into this the whole of the chopped ingredients. Put it between the layers of cake when the cake is hot, so that it wiU cook the egg a httle. This wiU be found dehcious. CUSTARD OR CREAM CAKE. Cream together two cups of sugar and half a cup of butter; add half a cup of sweet milk in which is dissolved half a teaspoonful of soda. Beat the whites of six eggs to a stiff froth, and add to the mixtiu-e. Have one heaping teaspoonful of cream tartar stirred thoroughly into three cups of sifted flour, and add quickly. Bake in a moderate oven, in layers hke jeUy-cake, and when done, spread cus- tard between. For the Custard. — Take two cups of sweet milk, put it into a clean suitable dish, set it in a dish of boiling water on the range or stove. When the milk comes to a boil, add two tablespoonfuls of corn-starch or flour stirred into half a cup of sugar, adding the yolks of four eggs, and a httle cold mOk. Stir this into the boiling mfik, and when cooked thick enough, set aside to cool; afterwards add the flavoring, either vamlla or lemon. It is best to make the custard first, before making the cake part. HICKORY NUT OR WALNUT CAKE. Two cups of fine, white sugar, creamed with half a cup of butter, thres eggs, two-thirds of a cup of sweet milk, three cups of sifted flour, one heaping tea- spoonful of baking powder sifted through the flour. A tablespoonful (level) of 272 CAKES. powdered mace, a coffee-cup of hickory nut or*walnut meats, chopped a little. Fill the cake pans with a layer of the cake, then a layer of raisins upon that, then strew over these a handful of nuts, and so on until the pan is two-thirds full. Line the tins with well-buttered paper, and bake in a steady but not quick oven. This is most excellent. CHEAP CREAM CAKE. One cup of sugar, one egg, one cup sweet milk, two cups flour, one table- spoonful butter, two heaping teaspoonfuls of baking-powder; flavor to taste. Divide into three parts, and bake in round shallow pans. Creoum. — Beat one egg and one half cup sugar together, then add one quarter cup flour, wet with a very little milk, and stir this mixture into one half pint of boiling milk, until thick; flavor to taste. Spread the cream when cool between the cakes. SOFT GINGER CAKE. Stir to a cream one cupful of butter and half a cupful of brown sugar; add to this two cupfuls of cooking molasses, a cupful of sweet milk, a tablespoonful of ginger, a teaspoonful of ground cinnamon; beat all thoroughly together, then add three eggs, the whites and yolks beaten separately; beat into this two cups of sifted flour, then a teaspoonful of soda, dissolved in a spoonful of water, and last, two more cupfuls of sifted flour. Butter and paper two commonlequare bread-pans, divide the mixture and pour half into each. Bake in a moderate oven. This cake requires long and slow baking, from forty to sixty minutes. I find that if sour milk is used, the cakes are much lighter, but either sweet or sour is most excellent. HARD GINGERBREAD. Made the same as " Soft Gingerbread," omitting the eggs, and mixing hard enough to roll out Uke biscuit; rolled nearly half an inch thick, and cut out Hke small biscuits, or it can be baked in a sheet or on a biscmt-tin; cut sUts a quarter of an inch deep across the top of the tin from side to side. When baked and while hot, rub over the top with molasses, and let it dry on. These two above recipes are the best I have ever found among a large variety that I have tried, the ingredients giving the best proportion for flavor and excellence. PLAIN GINGERBREAD. One cup of dAirk cooking molasses, one cup of sour cream, one egg, one tea^ spoonful of soda, dissolved in a Uttle warm water, a teaspoonful of salt, and one heaping teaspoonful of ginger; make about as thick as cup-cake. To be eaten warm. CAKES. »73 WHITE GINGER BISCUIT. One cup of butter, two cups of sugar, one cup of sour cream or milk, three eggs, one teaspoonful of soda, dissolved in a tablespoonful of warm water, one tablespoonful of ginger, one teaspoonful of ground cinnamon, and five cups of sifted flour, or enough to roll out soft. Cut out rather thick, like biscuits ; brush over the tops while hot, with the white of an egg, or sprinkle with sugar while hot. The grated rind and the juice of an orange add much to the flavor of ginger GOLD AND SILVER CAKE. This cake is baked in layers like jelly-cake. Divide the silver-cake batter, and color it pink with a httle cochineal; this gives you pink, white and yellow layers. Put together with frosting. Frost the top. This can be put together Uke marble cake, first a spoonful of one kind, then another, until the dish is full. BOSTON CREAM CAKES. Put into a large-sized sauce-pan half a cup of butter, and one cup of hot water; set it on the fire; when the mixture begins to boU, turn in a pint of sifted flour at once, beat and work it well with a vegetable-masher until it is very smooth. Eemove from the fire, and when cool enough add five eggs that have been well beaten, first the yolks and then the whites, also half a teaspoonful of soda and a teaspoonful of salt. Drop on buttered tins in large spoonfuls, about two inches apart. Bake in a quick oven about fifteen minutes. When done and quite cold, open them on the side with a knife or scissors, and put in as much of the custard as possible. Cream for filling. — Made of two eggs, three tablespoonfuls of sifted fiour (or half cup of corn-starch), and one cup of sugar. Put two-thirds of a pint of mik over the fire in a double boiler, in a third of a pint of milk; stir the sugar, flour and beaten eggs. As soon as the milk looks hke boiling, pour in the mixture, and stir briskly for three minutes, until it thickens; then remove from the fire and add a teaspoonful of butter; when cool, flavor with vanilla or lemon, and fin yoiir cakes. CHOCOLATE ECLAIRS. Make the mixture exactly like the recipe for "Boston Cream Cakes." Spread it on buttered pans in oblong pieces about four inches long and one and a half wide, to be laid about two inches apait; they must be baked in a rather 274 CAKES. quick oven, about twenty-five minutes. As soon as baked, ice with chocolate icing, and when this is cold, split them on one side, and fill with the same cream as " Boston Cream Cakes." HUCKLEBERRY CAKE. Beat a cup of butter and two cups of sugar toegther until light, then add a half cup of mUk, four eggs, beaten separately, the yolks to a cream, and the whites to a stiff froth, one teaspoonf ul of grated nutmeg, the same of cinnamon, and two teaspoonf uls of baldng-powder. The bakiag-powder to be rubbed into the flour. Eub one quart of huckleberries well with some flour, and add them last, but do not mash them. Pour into buttered pans, about an inch thick; dust the tops with sugar and bake. It is better the day after baking. SWEET STRAWBERRY CAKE. Three eggs, one cupful of sugar, two of flour, one tablespoonful of butter, a teaspoonful, heaped, of baking-powder. Beat the butter and sugar together, and add the eggs well beaten. Stir in the flour and baking-powder well sifted together. Bake in deep tin plate. This quantity will fill four plates. With three pints of strawberries, mix a cupful of sugar and mash them a httle. Spread the fruit between the layers of cake. The top layer of strawberries may be covered with a meringue made with the white of an egg and a tablespoonful of powdered sugar. Save out the largest berries, and arrange them around in circles on the top in the white frosting. Makes a very fancy dish, as well as a most delicious cake. MOLASSES CUP CAKES. One cupful of butter, one of sugar, six eggs, five cupfuls of sifted fiour, one tablespoonful of cinnamon, two tablespoonfuls of ginger, three teacupfuls of cooking molasses, and one heaping teaspoonful of soda. Stir the butter and sugar to a cream; beat the eggs very light, the yolks and whites separately, and add to it; after which put in the spices; then the molasses and flour in rota- tion, stirring the mixture all the time; beat the whole well before adding the soda, and but little afterwards. Put into well-buttered patty-pan tins, and bake in a very moderate oven. A baker's recipe. BAKERS' GINGER SNAPS. Boil aU together the following ingredients: Two cups of brown sugar, two cups of cooking molasses, one cup of shortening, which should be part butter, one large tablespoonful of ginger, one tablespoonful of ground cinnamon, one teaspoonful of cloves; remove from the fire and let it cool. In the meantime, CAKES. 275 sift four cups of flour and stir part of it into the above mixtvire. Now dissolve a teaspoonful of soda in a tablespoonful of warm water and beat into this mix- ture, stir in the remainder of the flour, and make stiff enough to roll into long rolls about one inch in diameter, and cut off from the end into half -inch pieces. Place them on weU-buttered tins, giving plenty of room to spread. Bake in a moderate oven. Let them cool before taking out of the tins. GINGER COOKIES. One cup sugar, one cup molasses, one cup butter, one egg, one tablespoonful vinegar, one tablespoonful ginger, one teaspoonful soda, dissolved in boiling water, mix like cookey dough, rather soft. GINGER SNAPS. One cup brown sugar, two cups molasses, one large cup butter, two tea- spoonfuls soda, two teaspoonfuls ginger, three pints floiu" to commence with; rub shortening and sugar together into the flour; add enough more flour to roU very smooth, very thin, and bake in a quick oven. The dough can be kept for days by putting it in the flour-barrel under the flour, and bake a few at a time. The more flour that can be worked in and the smoother they can be roUed, the better and more brittle they will be. Should be rolled out to wafer-Hke thin- ness. Bake quickly without burmng. They should become perfectly cold before putting aside. DOMINOES. Have a plain cake baked in rather thin sheets, and cut into small oblong pieces the size and shape of a domino, a trifle larger. Frost the top and sides. When the frosting is hard, draw the black lines and make the dots, with a smaU brush dipped in melted chocolate. These are very nice for children's parties. FANCY CAKES. These deUcious httle fancy cakes may be made by making a rich jumble- paste — rolhng out in any desired shape; cut some paste in thick, narrow strips and lay around your cakes, so as to form a deep, cup-Uke edge; place on a weU- buttered tin and bake. When done, fill with iced fruit, prepared as follows: Take rich, ripe peaches (canned nes will do, if fine and well-drained from all juice), cut in halves; plums, strawberries, pineapples cut in squares, or smaU triangles, or any other available fruit, and dip in the white of an egg that has been very sUghtly beaten and then in piflverized sugar, and lay in the centre of your cakes 276 • CAKES. WAFERS. Dissolve four ounces of butter in half a teacup of milk; stir together four ounces of white sugar, eight ounces of sifted flour, and the yolk of one egg, add- ing gradually the butter and mDk, a tablespoonful of orange-flower water, and a pinch of salt; mix it well. Heat the wafer-irons, butter their umer surfaces, put in a tablespoonful of the batter, and close the irons immediately; put the irons over the fire, and turn them occasionally, until the wafer is cooked; when the wafers are aU cooked, roU them on a small round stick, stand them upon a sieve, and dry them; serve with ices. PEACH CAKES. • Take the yolks and whites of five eggs and beat them separately (the whites to a stiff froth). Then mix the beaten yolks with half a pound of pulverized and sifted loaf or crushed sugar, and beat the two together thoroughly. Fifteen minutes will be none too long for the latter operation if you would have excel- lence with your cakes. Now add half a pound of fine flour, dredging it in a little at a time, and then put in the whites of the eggs, beating the whole together for four or five minutes- Then with a large spoon, drop the batter upon a baking-tin, which has been buttered and fioured, being careful to have the cakes as nearly the same size as possible, and resembling in shape the half of a peach. Have a quick oven ready, and bake the cakes about ten minutes, watching them closely so that they may only come to a Ught brown color. Then take them out, spread the fiat side of each with peach jam, and stick them together in pairs, covering the outside with a thin coat of icing, which when dry can be brushed over on one side of the cake, with a little cochineal water. CUP CAKES. Two cups of sugar, one cup of butter, one cup of milk, three cups and a half of flour, and four eggs, half a teaspoonful of soda, large spoon cream tartar; stir butter and sugar together, and add the beaten yolks of the eggs, then the milk, then flavoring, and the whites. Put cream tartar in flour and add last. Bake in buttered gem-pans, or drop the batter, a teaspoonful at a time, in rows, on flat buttered tins. To this recipe maybe added a cup of English currants or chopped raisins; and a^o another variety of cakes may be made by adding a half cup of citron sficed and floured, a half -cupful of chopped almonds, and lemon extract. CAKES. 277 VARIEGATED CAKES. One cup powdered sugar, one-half cup of butter creamed with the sugar, one-half cup of milk, four eggs, the whites only, whipped hght, two and one- half cups of prepared flour. Bitter almond flavoring, spinach juice and cochineal. Cream, the butter and sugar; add the milk, flavoring, the whites and flour. Divide the batter into three parts. Bruise and pound a few leaves of spinach ia a thin muslin bag imtil you can express the juice. Put a few drops of this into one portion of the batter, color another with cochineal, leaving the third white. Put a little of each into small, roimd pans or cups, giving a light stir to each color as you add the next. This will vein the cakes prettily. Put the white between the pink and green, that the tints may show better. If you can get pistachio nuts to pound up for the green, the cakes will be much nicer. Ice on sides and top. CORN STARCH CAKES. One cupful each of butter and sweet milk, and half a cup of corn-starch, two cupfuls each of sugar and flour, the whites of five eggs beaten to a stiff froth, two teaspoonfuls of cream of tartar and one of soda; flavor to taste. Bake in gem-tins or patty -pans. SPONGE DROPS. Beat to a froth three eggs and one teacup of sugar; stir into this one heaping coffee-cup of flour, in which one teaspoonful of cream of tartar and half a tea- spoonful of saleratus are thoroughly mixed. Flavor with lemon. Butter tin sheets with washed butter, and drop in teaspoonfuls about three inches apart. Bake instantly in a very quick oven. Watch closely as they will burn easily. Serve with ice cream. SAVORY BISCUITS OR LADY FINGERS. Put nine tablespoonfuls of fine white sugar into a bowl, and put the bowl into hot water to heat the sugar; when the sugar is thoroughly heated, break nine eggs into the bowl and beat them quickly until they become a httle warm and rather thick; then take the bowl from the water, and continue beating tmtil it is nearly or quite cold; now stir in Ughtly nine tablespoonfuls of sifted flour; then with a paper-funnel, or something of the kind, lay this mixture out upon papers, in biscuits three inches long and half an inch thick, in the form of fingers; sift sugar over the biscuits, and bake them upon tins to a ligbt brown; when they are done and cold, remove them from the papers, by wetting them 278 CAKES. on the back; dry them, and they are ready for use. They are often used in making Charlotte Eusse. PASTRY SANDWICHES. Puff-paste, jam of any kind, the white of an egg, sifted sugar. Eoll the paste out thin; put half of it on a baking-sheet or tin, and spread equally over it apricot, greengage, or any preserve that may be preferred. Lay over this preserve another thin paste, press the edges together all round, and mark the paste in hues with a knife on the surface, to show where to cut it when baked. Bake from twenty minutes to half an hour; and, a short time before being done, take the pastry out of the oven, brush it over with the white of an egg, sift over pounded sugar, and put it back in the oven to color. When cold, cut it iato strips; pile these on a dish pyramidicaUy, and serve. This may be made of jeUy-cake dough, and, after baking, allowed to cool before spreading with the preserve; either way is good, as well as fanciful. NEAPOLITAINES. One cup of powdered sugar, haK a cup of butter, two tablespoonf uls of lemon- juice, three whole eggs, and three yolks, beaten separately; three cups of sifted flour. Put this aU together with half a teaspoonf ul of soda, dissolved in a table- spoonfiil of milk. If it is too stiff to roU out, add just enough more milk. RoU it out a quarter of an inch thick, and cut it out with any tin cutter. Place the cakes in a pan sUghtly gi-eased, and color the tops with beaten egg and nulk, with some chopped almonds over them. Bake in a rather quick oven. BRUNSWICK JELLV CAKES. Stir one cup of powdered white sugar, and one half cup of butter together, till perfectly Ught; beat the yolks of three eggs till very thick and smooth; sift three cups of flour, and stir it into the beaten eggs with the butter and sugar; add a teaspoonf ul of mixed spice (nutmeg, mace and cinnamon) and haK a glass of rose-water or wine; stir the whole well, and lay it on your paste-board, which must first be sprinkled with flour; if you find it so moist as to be unmanageable, throw in a httle more flour; spread the dough into a sheet about half an inch thick, and cut it out in round cakes with a biscuit-cutter; lay them in buttered pans and bake about five or six minutes; when cold, spread over the surface of each cake a Uquor of fruit-jeUy or marmalade; then beat the whites of three or four eggs tin it stands alone; beat into the froth, by degrees, a sufficiency of powdered loaf-sugar to make it as thick as icing; flavor with a few drops of strong essence of lemon, and with a spoon heap it up on each cake, making it CAKES. 2 79 high in the centre; put the cakes into a coal oven, and as soon as the tops are colored a pale brown, take them out. LITTLE PLUM CAKES. One cup of sugar and half a cup of butter, beaten to a smooth cream; add three weU-beaten eggs, a teaspoonful of vamlla extract, four cups of sifted flour, one cup of raisins, and one of currants, half of a teaspoonful of baking-soda, dissolved in a httle water, and milk enough to make a stiff batter; drop this batter in drops on well-buttered tins, and bake in a quick oven. JUMBLES. Cream together two cups of sugar and one of butter, add three wek-beaten eggs and six tablespoonfuls of sweet nulk, two teaspoonfuls of baking-powder, flavor to taste; flour enough to make into a soft dough; do not roll it on the paste-board, but break off pieces of dough the size of a walnut and make into rings by rolling out roUs as large as your tmger, and joining the ends; lay them on tins to bake, an inch apart, as it rises and spreads; bake in a moderate oven. These jumbles are very dehcate, will keep a long time. WINE JUMBLES. One cup of butter, two of sugar, three eggs, one wine-glass of wine, one spoonful of vanilla, and flour enough to roll out. EoU as thin as the blade of a knife, and cut with an oval cutter. Bake on tin-sheets, in a quick oven, until a dark brown. These wiU keep a year if kept in a tin box and in a dry place. COCOANUT JUMBLES. Grate one large cupful of cocoanut; rub one cupful of butter with one and a half cupfuls of sugar; add three beaten eggs, whites and yolks separately, two tablespoonfuls of nulk, and five cupfiils of sifted flour; then add by degrees the grated nut, so as to make a stiff dough, rolled thin, and cut with a round cutter, having a hole in the middle. Bake in a quick oven from five to ten minutes. PHILADELPHIA JUMBLES. Two cups of sugar, one cup of butter, eight eggs, beaten light; essence ol bitter almond or rose to taste; enough flour to enable you to roU them out. Stir the sugar and butter to a hght cream, then add the well- whipped eggs, the flavoring and flour; mix well together, roU out in powdered sugar, roU in a sheet a quarter of an inch thick; cut into rings with a jagging-iron, and bake in a quick oven on buttered tins. 28o CAKES. ALMOND JUMBLES. Three cupfuls of soft sugar, two cupfuls of flour, half a cupful of butter, one teacupful of loppered milk, five eggs, well-beaten, two tablespoonfuls of rose- water, three-quarters of a pound of almonds, blanched and chopped very fine; one teaspoonful of soda, dissolved in boiling water; Cream, butter and sugar; stir in the beaten yolks the milk, flour, rose-water, almouds, and, lastly, the beaten whites very Ughtly, and quickly; drop in rings on buttered paper, and bake at once. FRUIT JUMBLES. Two cups of sugar, one cup of butter, five cupfuls of flour, five eggs, one small teacupful of nulk, in which dissolve half a teaspoonful of soda; cream the butter; add the sugar; cream again; then add yolks of eggs, the milk, beaten whites and flour; a little cinnamon, nutmeg, allspice, and ground cloves, and one-quarter of a pound of currants, rolled in flour. COOKIES. One cup of butter, two cups of sugar, a small teacupful of sweet milk, half a grated Qutmeg, and five cups of sifted flour, in which there has been sifted with it two teaspoonfuls of baking-powder ; mix into a soft dough, and cut into round cakes; roll the dough as thia as pie-crust. Bake in a quick oven a hght- brown. These can be made of sour milk and a teaspoonful of soda dissolved in it, or sour or sweet cream can be used in place of butter. Water cookies made the same as above, using water in place of milk. Water cookies keep longer than nulk cookies. FAVORITE COOKIES. One cup of butter, one and a haK cups of sugar, one half cup of sour milk, one level teaspoonful of soda, a teaspoonful of grated nutmeg. Mour enough to roll; make quite soft. Put a tablespoonful of fine sugar on a plate and dip the tops of each as you cut them out. Place on buttered tins and bake in a quick oven, a light brown, FRUIT COOKIES. A One cupful and a half of sugar, one cupful of butter, one-half cup of sweet milk, one egg, two teaspoonfuls of baking-powder, a teaspoonful of grated nut- meg, three tablespoonfuls of English currants or chopped raisins. Mix soft, and roll out, using just enough flour to stiffen sufiiciently. Cut out with a large cutter, wet the tops with mflk, and sprinkle sugar over them. Bake on buttered tins in a quick oven. CAKES. 281 CRISP COOKIES. (Very Nice.) One cup of butter, two cups of sugar, three eggs -well-beaten, a teaspoonfuj of soda and two of cream tartar, spoonful of milk:, one teaspoonful of nutmeg, and one of cinnamon. Flour enough to make a soft dough just stiff enough to roll out. Try a pint of sifted flour to begin with, working it in gradually. Spread a httle sweet milk over each, and sprinkle with sugar. Bake in a quick oven a hght brown. LEMON COOKIES. Four cups of sifted flour, or enough for a stiff dough; one teacupful of butter, two cups of sugar, the juice of one lemon, and the grated peel from the outside, three eggs, whipped very hght. Beat thoroughly each ingredient, addiag after aU is in a half teaspoonful of soda, dissolved in a tablespoonful of milk. Eoll out as any cookies, and bake a hght brown. Use no other wetting. COCOANUT COOKIES. One cup grated cocoanut, one and one-half cups sugar, three-fourths cup butter, one-half cup milk, two eggs, one large teaspoonful baking-powder, one- half teaspoonful extract of vanilla, and flour enough to roU out. DOUGHNUTS OR FRIED CAKES. Success in making good fried cakes depends as much on the cooking as the mixing. In the first place, there should be boiling lard enough to free them from the bottom of the kettle, so that they swim on the top, and the lard should never be so hot as to smoke or so cool as not to be at the boiling point; if it is, they soak grease, and are spoiled. If it is at the right heat, the doughnuts will in about ten minutes be of a delicate brown outside and nicely cooked inside. Five or six minutes will cook a cruller. Try the fat by dropping a bit of the dough in first; if it is right, the fat will boil up when it is dropped in. They shoiild be turned over almost constantly, which causes them to rise and brown evenly. When they are sufficiently cooked, raise them from the hot fat, and drain them imtil every drop ceases dripping. CRULLERS OR FRIED CAKES. One and a half cupfiils of sugar, one cupful of sour milk, two eggs, two scant tablespoonfuls of melted butter, half a nutmeg grated, a large teaspoonful of cinnamon, a teaspoonful of salt, and one of soda; make a little stiff er than biscuit dough, roU out a quarter of an inch thick, and cut with a fried-cake cutter, with a hole in the centre. Fry in hot lard. 282 CAKES. These can be made with sweet milk and baking-powder, using two heaping teaspoonfuls of the baking-powder in place of soda. RAISED DOUGHNUTS. Old-fashioned "raised doughnuts," are seldom seen, now-a-days, but are easily made. Make a sponge as for bread, using a pint of warm water or mUk, and a large half cupful of yeast; when the sponge is very light, add half a cupful of butter or sweet lard, a coffee-cupful of sugar, a teaspoonful of salt and one smaU teaspoonful of soda, dissolved in a Uttle water, one tablespoonful of cinna- mon, a httle grated nutmeg; stir in now two weU-beaten eggs, add sifted flour until it is the consistency of biscuit -dough, knead it weU, cover and let rise; then roll the dough out into a sheet half an inch thick, cut out with a very small biscuit-cutter, or in strips half an inch wide and three inches long, place them on greased tins, cover them well, and let them rise before frying them. Drop them in very hot lard. Eaised cakes require longer time than cakes made with baking-powder. Sift powdered sugar over them as fast as they are fried, while warm. Our grandmothers put allspice into these cakes; that, however, is a matter of taste. BAKERS' RAISED DOUGHNUTS. Warm a teacupful of lard in a pint of milk; when nearly cool, add enough flour to make a thick batter, and add a small cupful of yeast; beat it well, and set it to rise; when hght, work in gradually and carefully three cupfuls of sugar, the whipped whites of six eggs, half a teaspoonful of soda, dissolved in a spoon- ful of mUk; one teaspoonful of salt, a teaspoonful of ground cinnamon, and half of a nutmeg grated; then work in gradually enough flour to make it stiff enough to roU out; let it rise again, and when very hght, roU it out in a sheet an inch thick; cut into rounds; put into the centre of each round a large Sultana raisin, seeded, and mold into perfectly round balls ; flatten a httle; let them stand a few minutes before boiling them; have plenty of lard in the pot, and when it boils drop in the cakes; when they are a hght brown, take them out with a perforated skimmer; drain on soft white paper, and roU, while warm, in fine powdered sugar. — Pursell's Bakery, New York City, CRULLERS OR WONDERS. Three eggs, three tablespoonfuls of melted lard or butter, three tablespoon- fuls of sugar, mix very hard with sifted flour, as hard as cain be roUed, and to be rolled very thin hke pie-crust; cut in squares three inches long and two wide, then cut several shts or lines lengthwise, to within a quarter of an inch of the CAKES. 283 edges of tlje ends; run your two forefingers through every other slit; lay them down on the board edgewise, and dent them. These are very dainty when fried. Fry in hot lard a light brown. GERMAN DOUGHNUTS. One pint of nulk, four eggs, one small tablespoonful of melted butter, flavor- ing, salt to taste; first boil the mUk and pour it, while hot, over a pint of flour; beat it very smooth, and when it is cool, have ready the yolks of the eggs well- beaten; add them to the milk and flour, beaten well into it, then add the weU-beaten whites, then lastly add the salt and as much more flom- as will make the whole into a soft dough; flour your board, turn your dough upon it, roll it in pieces as thick as your finger and turn them in the form of a ring; cook in plenty of boiling lard. A nice breakfast cake with coffee. NUT CAKES (Fried.) Beat two eggs well, add to them one ounce of sifted sugar, two ounces of warmed butter, two tablespoonfuls of yeast, a teacupful of luke-warm milk and a little salt. Whip aU weU together, then stir in by degrees one pound of flour, and, if requisite, more milk, making thin dough. Beat it until it falls from the spoon, then set it to rise. When it has risen, make butter or lard hot in a frying-pan; cut from the light dough little pieces the size of a walnut, and with- out molding or kneading, fry them pale brown. As they are done, lay theia. on a napkin to absorb any of the fat. TRIFLES. Work one egg and a tablespoonful of sugar to as much flour as wiU make a stiff paste; roU it as thin as a dollar piece, and cut it into small round or squara cakes; drop two or three at a time into the boihng lard; when they rise to the surface and turn over they are done; take them out with a skimmer and lay them on an inverted sieve to drain. When served for dessert or supper, put a spoonful of jelly on each. PUFF-BALL DOUGHNUTS. These doughnuts, eaten fresh and warm, are a deUcious breakfast dish, and are quickly made. Three eggs, one cupful of sugar, a pint of sweet milk, salt, nutmeg, and flour enough to permit the spoon to stand upright in the mixture; add two heaping teaspoonfuls of baking-powder to the flour; beat aU until very light. Drop by the dessertspoonful into boihng lard. These will not absorb a bit of fat, and are not at aU rich, and consequently are the least injurious of this kind of cakes. ^^ GENERAL REMARKS. Use the very best materials in making pastry; the shortening should be fresh, sweet, and hard; the water cold (ice water is best), the paste roUed on a cold board, and aU handled as little as possible. When the crust is made, it makes it much more flakey and puff much more to put it in a dish coTered with a cloth, and set in a very cold place for half an hour, or even an hour; in summer, it could be placed in the ice box. A great improvement is made in pie-crust by the addition of about a heaping teaspoonful of baking-powder to a quart of flour, also brushing the paste as often as roUed out, and the pieces of butter placed thereon, with the white of an egg, assists it to rise in leaves or flakes. As this is the great beauty of puff -paste, it is as weU to try this method. If currants are to be used in pies, they should be carefuUy picked over, and washed iu several waters, dried in a towel, and dredged with floiu" before they are suitable for use. Eaisins, and aU dried fruits for pies and cakes, should be seeded, stoned, and dredged with flour, before using. Almonds should be blanched by pouring boiling water upon them, and then slipping the skin off with the fingers. In pounding them, always add a little rose or orange water, with fine sugar, to prevent their becoming oUy. Great care is requisite in heating an oven for baking pastry. If you can hold your hand in the heated oven while you coimt twenty, the oven has just the proper temperature, and it should be kept at this temperature as long as the pastry is in; this heat wiU bake to a light brown, and will give the pastry a fresh and flakey appearance. If you suffer the heat to abate, the under crust wJl become heavy and clammy, and the upper crust wiU fall in. PASTRY, PIES AND TARTS. 285 Another good way to ascertain when the oven is heated to the proper degree for puff-paste: put a small piece of the paste in previous to baking the whole, and then the heat can thus be judged of. Pie-crust can be kept a week, and the last be better than the first, if put in a tightly covered dish, and set ia the ice-chest in summer, and in a cool place in winter, and thus you can make a fresh pie every day with little trouble. In bakiiig custard, pumpkin or squash pies, it is well, iu order that the mix- ture may not be absorbed by the paste, to first partly bake the paste before add- ing it, and when stewed fruit is used the filling should be perfectly cool when put in, or it will make the bottom crust sodden. HOW TO MAKE A PIE. After making the crust, take a portion of it, roU it out and fit it to a buttered pio-plate by cutting it off evenly around the edge; gather up the scraps left from cutting and make into another sheet for the top crust; roll it a little thinner than the under crust; lap one half over the other and cut three or four slits about a quarter of an inch from the folded edge, (this prevents the steam from escaping through the rim of the pie, and causing the juices to run out from the edges). Now fill your pie-plate with your prepared filling, wet the top edge of the rim, lay the upper crust across the centre of the pie, turn back the half that is lapped over, seal the two edges together by shghtly pressing down with your thumb, then notch evenly and regiilarly with a three-tined fork, dipping occasionally in flour to prevent sticking. Bake in a rather quick oven a light brown, and untU the filling boils up through the sUts in the upper crust. To prevent the juice soaking through into the crust, making it soggy, wet the under crust with the white of an egg, just before you put in the pis mixture. If the top of the pie is brushed over with the egg, it gives it a beautifxil glaze. FOR ICING PASTRY. To ice pastry, which is the usual method adopted for fruit tarts and sweet dishes of pastry, put the white of an egg on a plate, and with the blade of a knife beat it to a stiff froth. When the pastry is nearly baked, brush it over with this, and sift over some pounded sugar; put it back into the oven to set the glaze, and in a few minutes it will be done. Great care should be taken that the paste does not catch or bum in the oven, which it is very liable to do after the icing is laid on. Or make a meringue by adding a tablespoonful of white sugar to the beaten white of one egg. Spread over the top, and slightly brown in the oven. 286 PASTRY, PIES AND TARTS. FINE PUFF-PASTE. Into one quart of sifted flour, mix two teaspoonfuls of baking-powder, and a teaspoonful of salt; then sift again. Measure out one teacupful of butter and one of lard, hard and cold. Take the lard and rub into the flour until a very- fine, smooth paste. Then put in just enough ice-water, say half a cupful, con- taining a beaten white of egg, to mix a very stiff dough. EoU it out into a thin sheet, spread with one-fourth of the butter, sprinkle over with a httle flour, then roll up closely in a long roll, like a scroll, double the ends towards the centre, flatten and reroU, then spread again with another quarter of the butter. Eepeat this operation until the butter is used up. Put it on an earthen dish, cover it with a cloth and set it in a cold place, in the ice-box in summer; let it remain until cold; an hour or more before making out the crust. Tarts made with this paste cannot be cut with a knife when fresh; they go into flakes at the touch. You may roU this pastry in any direction, from you, towards you, sideways, anyway, it matters not, but you must have nice flour, ice-water, and very little of it, asiA strength to roU it, if you would succeed. This recipe I purchased from a colored cook on one of the Lake Michigan steamers many years ago, and it is, without exception, the finest puff -paste I have ever seen. PUFF-PASTE FOR PIES. One quart of pastry flour, one pint of butter, one tablespoonful of salt, one of sugar, one and a quarter cupfuls of ice- water. Wash the hands with soap and water, and dip them first in very hot, and then in cold water. Einse a large bowl or pan with boiling water, and then with cold. Half fill it with cold water. Wash the butter in this, working it with the hands until it is light and waxy. This frees it from the salt and buttermilk, and hghtens it, so that the pastry is more deUcate. Shape the butter into two thin cakes, and put in a pan of ice- water to harden. Mix the salt and sugar with the fiom-. With the hands, rub one-third of the butter into the flour. Add the water, stirring with a knife. Stir quickly and vigorously, until the paste is a smooth baU. Sprinkle the board lightly with flour. Turn the paste on this and pound quickly and hghtly with the roUing-pin. Do not break the paste. EoU from you, and to one side; or, if , easier to roU from you aU the time, turn the paste around. When it is about one-fourth of an inch thick, wipe the remaining butter, break it in bits, and spread these on the paste. Sprinkle hghtly with floiu-. Fold the paste, one- third from each side, so that the edges meet. Now fold from the ends, but do PASTRY, PIES AND TARTS. 287 not have these meet. Double the paste, pound hghtly, and roll down to about one-third of an inch in thickness. Fold as before, and roU down again. Eepeat this three times, if for pies, and six times if for vol-au-vents, patties, tarts, etc. Place on the ice, to harden, when it has been roUed the last time. It should be in the ice-chest at least an hour before being used. In hot weather, if the paste sticks when being rolled down, put it on a tin sheet, and place on ice. As soon as it is chUled, it will roU easily. The less flour you use in roUing out the paste, the tenderer it wiU be. No matter how carefully every part of the work may be done, the paste will not be good if much flour is used. — Maria Parloa. SOYER'S RECIPE FOR PUFF-PASTE. To every pound of flom* allow the yolk of one egg, the juice of one lemon, half a saltspoonful of salt, cold water, one pound of fresh butter. Put the floTu- on to the paste-board; make a hole in the centre, into which put the yolk of the egg, the lemon-juice, and salt; mix the whole with cold water (this should be iced in summer, if convenient) into a soft, flexible paste with the right hand, and handle it as httle as possible; then squeeze all the buttermilk from the butter, wring it in a cloth, and roU out the paste; place the butter on this, and fold the edges of the paste over, so as to hide it; roll it out again, to the thickness of a quarter of an inch; fold over one-thh'd, over which again pass the rolling-pin; then fold over the other third, thus forming a square; place it with the ends, top, and bottom before you, shaking a little flour both under and over, and repeat the rolls and turns twice again, as before. Flour a baking sheet, put the paste on this, and let it remain on ice or in some cool place for half an hour; then roU twice more, turning it as before; place it again upon the ice for a quarter of an hour, give it two more roUs, making seven in all, and it is ready for use when required. RULE FOR UNDER CRUST. A good rule for pie-crust for a pie requiring only an under crust, — as a custard or pumpkin pie, — is: Three large tablespoonfuls of flour sifted; rubbing into it a large tablespoonful of cold butter, or part butter and part lard, and a pinch of salt, mixing with cold water enough to form a smooth, stiff paste, and rolled quite thin. PLAIN PIE-CRUST. Two and a half cupfuls of sifted flour, one cupful of shortening, half butter and half lard, cold; a pinch of salt, a heaping teaspoonful of baking-powder, 288 PASTRY, PIES AND TARTS. sifted through the flom-. Eub thoroughlf the shortening into the flour. Mix together with half a teacupful of cold water, or enough to form a rather stiff dough; mix as httle as possible, just enough to get it into shape to roll out; it must be handled very Ughtly. This rule is for two pies. When you have a httle pie-crust left, do not throw it away; roll it thin, cut it in small squares and bake. Just before tea, put a spoonful of raspberry jelly on eacii square. PUFF-PASTE OF SUET. Two cupfuls of flour, one-half teaspoonful of salt, one teaspoonful of baking- powder, one cup of chopped suet, freed of skin, and chopped very flne, one cup- ful of water. Place the flour, sifted with the powder, in a bowl, add suet and water; mix into smooth, rather firm dough. This paste is excellent for fruit puddings, and dumplings that are boiled; if it is well made, it wiU be hght and flaky, and the suet imperceptible. It is also excellent for meat pies, baked or boiled. All the ingredients should be very cold when mixing, and the suet dredged with flour after it is chopped, to prevent the particles from adhering to each other. POTATO CRUST. Bofl and mash a dozen medium-sized potatoes, add one good teaspoonful of salt, two tablespoonfuls of cold butter, and half a cupful of milk or cream. Stiffen with flour sufficient to roll out. Nice for the tops of meat pies. TO MAKE PIE-CRUST FLAKY In making a pie, after you have rolled out your top crust, cut it about the right size, spread it over with butter, then shake sifted flour over the butter, enough to cover it weU. Cut a slit in the middle, place it over the top of your pie, and fasten the edges as any pie. Now take the pie on your left hand, and a dipper of cold water in yoiu- right hand; tip the pie slanting a little, pour over the water sufficiently to rinse off the flour. Enough flour will stick to the butter to fry into the crust, to give it a fine, bhstered, flaky look, which many cooks think is much better than rolling the butter into the crust. TARTLETS. Tarts of strawberry or any other kind of preserves are generaUy made of the trimmings of puff -paste roUed a httle thicker than for ordinary pies; then cut out with a round cutter, first dipped in hot water, to make the edges smooth, and placed in small tart-pans, first pricking a few holes at the bottom with a PASTRY, PIES AND TARTS. 289 fork before placing them in the oven. Bake from ten to fifteen minutes. Let the paste cool' a httle; then flU it with preserve. By this manner, both the flavor and color of the jam are preserved, which would be lost were it baked in the oven on the paste; and, besides, so much jam is not required PATTIES, OR SHELLS FOR TARTS. EoU out a nice puff -paste thin; cut out with a glass or cookey-cutter, and with a wine-glass or smaller cutter, cut out the centre of two out of three; lay the rings thus made on the third, and bake at once. May be used for veal or oyster patties, or flUed with jeUy, jam or preserves, as tarts. Or sheUs may be made by lining patty -pans with paste. If the paste is light, the shells will be fine. FOled with jelly and covered with meringue (tablespoonful of sugar to the white of one egg), and browned in oven, they are very nice to serve for tea. If the cutters are dipped in hot water, the edges of the tartlets wiU rise much higher and smoother when baking. TARTLETS. Tartlets are nice made in this manner: EoU some good puff-paste out thin, and cut it into two and a half inch squares; brush each square over with the white of an egg, then fold down the comers, so that they aU meet in the middle of each piece of paste; sHghtly press the two pieces together, brush them over with the egg, sift over sugar, and bake in a nice quick oven for about a quarter of an hour. When they are done, make a little hole in the middle of the paste, and fill it up with apricot jam, marmalade, or red-currant jelly. Pile them high in the centre of a dish, on a napkin, and garnish with the same preserve the tartlets are filled with. TARTS. Larger pans are required for tarts proper, the size of smaU, shallow pie-tins; then after the paste is baked and cooled and filled with the jam or preserve, a few stars or leaves are placed on the top, or strips of paste, criss-crossed on the top, aU of which have been previously baked on a tin by themselves. Dried fruit, stewed until thick, makes fine tart pies, aiso cranberries, stewed and weU sweetened. GREEN APPLE PIE. Peel, core and slice tart apples enough for a pie; sprinkle over about three tablespoonfuls of sugar, a teaspoonful of cinnamon, a small level tablespoonful of sifted flour, two tablespoonfuls of water, a few bits of butter; stir all together 290 PASTRY, PIES AND TARTS. with a spoon; put it into a pie-tin lined with pie-paste; cover with a top crust and bake about forty minutes. The result will be a delicious, juicy pie. APPLE CUSTARD PIE. No. i. Three cupfuls of milk, four eggs, and one cupful of sugar, two cupfuls of thick stewed apples, strained through a colander. Beat the whites and yolks of the eggs lightly, and mix the yolks well with the apples, flavoring with nutmeg. Then beat into this the milk, and lastly the whites. Let the crust partly bake before turning in this filling. To be baked with only the one crust, like all custard pies. APPLE CUSTARD PIE. No. 2. Select fair sweet apples, pare and grate them, and to every teacupful of the apple add two eggs well beaten, two tablespoonfuls of fine sugar, one of melted butter, the grated rind and half the juice of one lemon, half a wine-glass of brandy, and one teacupful of milk; mix all well, and pour into a deep plate fined with paste; put a strip of the paste around the edge of the dish and bake thirty minutes. APPLE CUSTARD PIE. No. 3. Lay a crust in your plates; sfice apples thin, and half fill your plates; pour over them a custard made of four eggs and one quart of mflk, sweetened and sea- soned to your taste. APPLE CUSTARD PIE. No. 4. Peel sour apples and stew until soft, and not much water left in them; then rub through a colander; beat three eggs for each pie to be baked, and put in at the rate of one cupful of butter and one of sugar for three pies; season with nutmeg. IRISH APPLE PIE. Pare and take out the cores of the apples, cutting each apple into four or eight pieces, according to their «ize. Lay them neatly in a baking dish, season- ing them with brown sugar, anA any spice, such as pounded cloves and cinna- mon, or grated lemon-peel. A fittle qiunce marmalade gives a fine flavor to the pie. Add a little water, and cover with puff -paste. Bake for an hour. MOCK APPLE PIE. Crush finely, with a rolling-pin, one large Boston cracker; put it into a bowl, and pour upon it one teacupful of cold water; add one teacupful of fine white PASTRY, PIES AND TARTS. 29 1 sugai-, the juice and pulp oE one lemon, half a lemon-rind grated, and a little nutmeg; hne the pie-plate with half pufif -paste, pour in the mixture, cover with the paste, and bake half an hour. These are proportions for one pie. APPLE AND PEACH MERINGUE PIE. Stew the apples or peaches and sweeten to taste. Mash smootn and season with nutmeg. Fill the crusts and bake untU just done. Put on no top crust. Take the whites of three eggs for each pie, and whip to a stiff froth, and sweeten with three tablespoonfuls of powdered sugar. Flavor with rose-water or vamUa; beat untn it will stand alone; then spread it on the pie one-half to one inch thick; set it back into the oven until the meringue is well " set." Eat cold. COCOANUT PIE. No. i. One-half cup dessicated cocoanut, soaked in one cupful of milk, two eggs, one small cupful of sugar, butter the size of an egg. This is for one small-sized pie. Nice with a meringue on top. COCOANUT PIE. No. 2, Cut off the brown part of the cocoanut, grate the white part, mix it with milk, and set- it on the fire and let it boil slowly eight or ten minutes. To a pound of the grated cocoanut, allow a quart of milk, eight eggs, fom* table- spoonfuls of sifted white sugar, a glass of wiae, a small cracker, pounded fine, two spoonfuls of melted butter, and half a nutmeg. The eggs and sugar should be beaten together to a froth, then the wine stirred in. Put them into the milk and cocoanut, which should be liriJt allowed to get quite cool; add the cracker and nutmeg, turn the whole into deep pie-plates, with a hning and rim of puff- paste. Bake them as soon as turned into the plates. CHOCOLATE CUSTARD PIE. No. i. One quarter cake of Baker's chocolate, grated; one pint of boUing water, six eggs, one quart of milk, one-half cupful 0^ white sugar, two teaspoonfuls of Manilla. Dissolve the chocolate iu a very httl^ mUk, stir into the boiling water, and boU. three minutes. When nearly cold, be?.t up with this the yolks of aU the eggs and the whites of three. Stir this mixt?ire into the mUk, season and pour into shells of good paste. When the custard i« " set " — but not more than half done — spread over it the whites whipped to a froth, with two tablespoonfuls of sugar. You may bake these custards without paste, in a Dudding-dish or cups set in boiling water 292 PASTRY, PIES AND TARTS. CHOCOLATE PIE. No. 2. Put some grated chocolate into a basin and place on the back of the stove and let it melt (do not add any water to it); beat one egg and some sugar in it; when melted, spread this on the top of a custard pie. Lovers of. chocolate will Uke this. LEMON PIE. (Superior.) Take a deep dish, grate into it the outsidls of the rind of two lemons; add to that a cup and a half of white sugar, two heaping tablespoonfuls of unsifted flour, or one of corn-starch; stir it weU together, then add the ydks of three well-beaten eggs, beat this thoroughly, then add the juice of the lemons, two cups of water, and a piece of butter the size of a walnut. Set this on the fire in another dish containing boHing water and cook it until it thickens, and will dip up on the spoon hke cold honey. Eemove it from the fire, and when cooled, pour it into a deep pie-tin, lined with pastry; bake, and when done, have ready the whites, beaten stiff, with three small tablespoonfuls of sugar. Spread this over the top and return to the oven to set and brown shghtly. This makes a deep, large-sized pie, and very superior. '—Ehhitt Bouse, Washington. LEMON PIE. No. 2. One coffee-cupful of sugar, three eggs, one cupful of water, one tablespoonful of melted butter, one heaping tablespoonful of flour, the juice and a httle .of the rind of one lemon. Eeserve the whites of the eggs, and after the pie is baked, spread them over the top, beaten hghtly, with a spoonful of sugar, and return to the oven until it is a light brown. This may be cooked before it is put into the crust or not, but is rather better to cook it first in a double boiler or dish. It makes a medium -sized pie. BS,ke from thirty-five to forty minutes. LEMON PIE. No. 3. Moisten a heaping tablespoonful of corn-starch with a httle cold water, then add a cupful of boUing water; stir over the fire till it boils and cook the corn- starch, say two or three minutes; add a teaspoonful of butter, and a fcupful of sugar; take off the fire, and when shghtly cooled, add an egg well beaten, and the juice and grated rind of a ^esh lemon. Bake with a cacust. This makes one small pie. LEMON PIE. No. 4. Two large, fresh lemons, grate off the rind, if not bitter reserve it for the filling of the pie; pare off every bit of the white skin of the lemon, (as it toughens PASTRY, PIES AND TARTS. 293 while cooking); then cut the lemon into very thin slices with a sharp knife, and take out the seeds; two cupfuls of sugar, three tablespoonfuls of water, and two of sifted flour. Put into the pie a layer of lemon, then one of sugar, then one of the grated rind, and, lastly, of flour, and so on till the ingredients are used; sprinkle the water over all, and cover with upper OFUst. Be sure to have the under crust lap over the upper, and pinch it well, as the syrup will cook aU out if care is not taken when finishing the edge of crust. This quantity makes one medium-sized pie. ORANGE PIE. Grate the rind of one and use the juice of two large oranges. Stir together a large cupful of sugar and a heaping tablespoonful of flour; add to this the weU- beaten yolks of three eggs, two tablespoonfuls of melted butter. Eeserve the whites for frosting. Turn this into a pie-pan lined with pie-paste, and bake in a quick oven. When done so as to resemble a finely baked custard, spread on the top of it the beaten whites, which must be sweetened with two tablespoonfuls of sugar; spread evenly, and return to the oven and brown slightly. The addition of the juice of half a lemon improves it, if convenient to have it. BAKERS' CUSTARD PIE. Beat up the yolks of three eggs to a cream. Stir thoroughly a tablespoonful of sifted flour into three tablespoonfuls of sugar; this separates the particles of flour so that there will be no lumps; then add it to .the beaten yolks, put in a pinch of salt, a teaspoonful of vaniUa, and a little grated nutmeg; next the well-beaten whites of the eggs; and lastly, a pint of scalded mUk (not boiled) which has been cooled; mix this in by degrees, and turn all into a deep pie-pa;n, Uned with puff -paste, and bake from twenty-flve to thirty minutes. I received this recipe from a celebrated cook in one of our best New York bakeries. I inquired of him " why it was that their custard pies had that look of solidity and smoothness that our home-made pies have not." He repUed, " The secret is the addition of this hit of flour — not that it thickens the custard any to speak of, but prevents the custard from breaking or wheying, and gives that smooth appearance when cut." Il" CREAM PIE. Pour a pint of cream upon one and a half cupfuls of sugar; let it stand until the whites of three eggs haVe been beaten to a stiff froth; add this to the cream, and beat up thoroughly; grate a little nutmeg over the mixture, and bake with- out an upper crust. If a tablespoonful of sifted flour is added to it, as the above Custard Pie recipe, it would improve it. 294 PASTRY, PIES AND TARTS. WHIPPED CREAM PIE. Line a pie-plate with a rich crust, and bake quickly in a hot oven. When done, spread with a thin layer of jeUy or jam, then whip one cupful of thick sweet cream until it is as light as possible; sweeten with powdered sugar and flavor with vanilla; spread over the jeUy or jam; set the cream where it wiU get very cold before whipping. CUSTARD PIE. Beat together until very hght the yolks of four eggs and four tablespoonf uls of sugar, flavor with nutmeg or vanilla; then add the four beaten whites, a pinch of salt and, lastly, a quart of sweet nulk; mix well and pour into tins lined with paste. Bake until firm. BOSTON CREAM PIE. Cream part. — Put on a pint of milk to boil. Break two eggs into a dish, and add one cup of sugar and haK a cup of flour previously mixed; after beating well, stir it into the milk just as the milk commences to boil; add an ounce of butter and keep on stirring one way until it thickens; flavor with vanilla or lemon. Crust part. — Three eggs, beaten separately, one cup of granulated sugar, one and a half cups of sifted flour, one large teaspoonful of baking-powder, and two tablespooniuls of milk or water. Divide the batter in half and bake on two medium-sized pie-tins. Bake in a rather quick oven to a straw color. When done and cool, spht each one in half with a sharp broad-bladed knife, and spread half the cream between each. Serve cold. The cake part should be flavored the same as the custard. MOCK CREAM PIE. Take three eggs, one pint of milk, a cupful of sugar, two tablespoonfuls of corn-starch, or three of flour; beat the sugar, corn-starch, and yolks of the eggs together; after the milk has come to a boil, stir in the mixture, and add a pinch of salt and about a teaspoonful of butter. Make crust the same as any pie; bake, then fill with the custard, grate over a little nutmeg and bake again. Take the whites of the eggs and beat to a stifl froth with two tablespoonfuls of sugar, spread over the top and brown in a quick oven. FRUIT CUSTARD PIE. Any fruit custard, such as pineapple, banana, can be readfly made after the recipe of "Apple Custard Pie." PASTRY, PIES AND TARTS. 295 CHERRY PIE. Line your pie-plate with good crust, fill half full with ripe cherries; sprinkle over them about a cupful of sugar, a teaspoonful of sifted flour, dot a few bits of butter over that. Now fill the crust full to the top. Cover with the upper crust, and bake. This is one of the best of pies, if made correctly, and the cherries in any case should be stoned. CURRANT PIE. No. i. Make in just the same way as the Cherry Pie, unless they are somewhat green, then they should be stewed a httle RIPE CURRANT PIE. No. 2. One cupful of mashed ripe cmrants, one of sugar, two tablespoonfuls of water, one of flour, beaten with the yolks of two eggs. Bake; frost the top with the beaten whites of the eggs and two tablespoonfuls powdered sugar, and brown in oven. GREEN TOMATO PIE. Take medium-sized tomatoes, pare, and cut out the stem end. Having your pie-pan Uned with paste made as biscuit dough, sUce the tomatoes very thin, filling the pan somewhat heaping, then grate over it a nutmeg, put ia half a cup of butter, and a medium cup of sugar, if the pan is rather deep. Sprinkle a smaU handful of flour over all, poiu-ing iti half a cup of vinegar before adding the top crust. Bake half an hour, iu a moderately hot oven, serving hot. Is good; try it. APRICOT MERINGUE PIE. A canned apricot meringue pie is made by cutting the apricots fine and mix- ing them with a half cup of sugar and the beaten yolk of an egg; fiU the crust and bake. Take from the oven, let it stand for two or three minutes, cover with a meringue made of the beaten white of an egg and one tablespoonful of sugar. Set back in a slow oven until it turns a golden brown. The above pie can be made into a tart without the addition of the meringue by adding criss- cross strips of pastry when the pie is first put into the oven. AU of the above are good if made from the dried and stewed apricots instead of the canned, and are much cheaper. Stewed dried apricots are a deUcious addition to mince-meat. They may be^ use in connection with minced apples, or to the exclusion of the latter. 296 PASTRY, PIES AND TARTS. HUCKLEBERRY PIE. Put a quart of picked huckleberries into a basin of water; take off whateifer floats; take up the' berries by the handful, pick out all the stems and unripe berries, and put them into a dish; line a buttered pie-dish with a pie-paste, put in the berries half an inch deep, and to a quart of berries, put half of a teacupful of brown sugar; dredge a teaspoonful of flour over, strew a saltspoonful of salt, and a little nutmeg grated over; cover the pie, cut a sUt in the centre, or make several small incisions on either side of it; press the two crusts together around the edge, trim it off neatly with a sharp knife, and bake in a quick oven for thre-equarters of an hour. BLACKBERRY PIE. Pick the berries clean, rinse them in cold water, and finish as directed for huckleberries. MOLASSES PIE. Two teacupfuls of molasses, one of sugar, three eggs, one tablespoonful of melted butter, one lemon, nutmeg; beat and bake in pastry. LEMON RAISIN PIE. One cup of chopped raisins, seeded, the juice and grated rind of one lemon, one cupful of cold water, one tablespoonful of flour, one cupful of sugar, two tablespoonfuls of butter. Stir hghtly together and bake with upper and under crust. RHUBARB PIE. Cut the large stalks off where the leaves commence, strip off the outside skin, then cut the stalks in pieces half an inch long; hne a pie-dish with paste rolled rather thicker than a doUar piece, put a layer of the rhubarb nearly an inch deep; to a quart bowl of cut rhubarb put a large teacupful of sugar; strew it over with a saltspoonful of salt and a little nutmeg grated; shake over a little flour; cover with a rich pie-crust, cut a sht in the centre, trim off the edge with a sharp knife, and bake in a quick oven tmtil the pie loosens from the dish. Rhubarb pies made in this way are altogether superior to those made of the fruit stewed. RHUBARB PIE, COOKED. Skin the stalks, cut them into small pieces, wash, and put them in a stew-pan with no more water than what adheres to them; when cooked, mash them fine, and put in a small piece of butter; when cool, sweeten to taste; if hked add a .Uttle lemon-peel, cinnamon or nutmeg; hne your plate with thin crust, put in PASTRY, PIES AND TARTS. 297 the filling, cover with crust, and bake in a quAck oven; sift sugar over it when served. PINEAPPLE PIE. A grated pineapple; its weight in sugar; half its weight in butter; one cupful of cream; five eggs; beat the butter to a creamy froth; add the sugar and yolks of the eggs; continue beating till very hght; add the cream, the pineapple grated, and the whites of the eggs beaten to a stiiff froth. Bake with an under crust. Eat cold. GRAPE PIE. Pop the pulps out of the skins into one dish, and put the skins into another. Then simmer the pulp a httle over the fire to soften it; remove it and rub it through a colander to separate it from the seeds. Then put the skins and pulp together, and they are ready for pies or for canning or putting in jugs for further use. Fine for pies. DAMSON OR PLUM PIE. Stew the damsons whole in water only sufficient to prevent their burning; when tender, and while hot, sweeten them with sugar, and let them stand until they become cold; then pour them into pie-dishes hned with paste, dredge flour upon them, cover them with the same paste, wet and pinch together the edges of the paste, cut a sht in the centre of the cover through which the vapor may escape, and bake twenty minutes. PEACH PIE. Peel, stone, and sUce the peaches. Line a pie-plate with crust, and lay in your fruit, sprinkling sugar hberaUy over them in proportion to their sweetness. Allow three peach kernels, chopped fine, to each pie; pom* in a very httle water, and bake with an upper crust, or with cross-bars of paste across the top. DRIED FRUIT PIES. Wash the fruit thoroughly, soak over night in water enough to cover. In the morning, stew slowly, until nearly done, in the same water. Sweeten to taste. The crust, both upper and under, should be rolled thin; a thick crust to a fruit pie is undesirable. RIPE BERRY PIES. All made the same as Cherry Pie. Line your pie-tin with crust, fill half fuU of berries, shake over a tablespoonful of sifted flour, (if v^ery juicy), and as 298 PASTRY, PIES AND TARTS. much sugar as is necessary to sweeten sufficiently. Now fill up the crust to the top, making quite fuU. Cover with crust, and bake about forty minutes. Huckleberry and blackberry pies are improved by putting into them a little ginger and cinnamon. JELLY AND PRESERVED FRUIT PIES. Preserved fruit requires no baking; hence, always bake the shell, and put in the sweetmeats afterwards; you can cover with whipped cream, or bake a top crust sheU; the former is preferable for dehcacy. CRANBERRY PIE. Take fine, sound, ripe cranberries, and with a sharp knife spht each one until you have a heaping coffee -cupful; put them in a vegetable dish or basin; put over them one cup of white sugar, half a cup of water, a tablespoon full of sifted flour; stir it all together and put into your crust. Cover with an upper crust and bake slowly in a moderate oven. You will find this the true way of making a cranberry pie. — Newport style. CRANBERRY TART PIE. After having washed and picked over the berries, stew them weU in a httle water, just enough to cover them; when they burst open, and become soft, sweeten them with plenty of sugar, mash them smooth (some prefer them not mashed); fine your pie-plates with thin puff paste, fill them, and lay strips of paste across the top. Bake in a moderate oven. Or you may rub them through a colander to free them from the skins. GOOSEBERRY PIE. Can be made the same as Cranberry Tart Pie, or an upper crust can be put on before baking. Serve with boiled custard, or a pitcher of good, sweet cream. STEWED PUMPKIN OR SQUASH FOR PIES. Deep-colored pumpkins are generally the best. Cut a pumpkiu or squash in half, take out the seeds, then cut it up in thick shces, pare the outside and cut again in smaU pieces. Put it into a large pot or sauce -pan, with a very little water; let it cook slowly until tender. Now set the pot on the back of the stove, where it wiU not burn, and cook slowly, stirring often until the moisture ia dried out and the pumpkin looks dark and red. It requires cooking a long time, at least half a day, to have it dry and rich. When cool, press through a colander. PASTRY, PIES AND TARTS. 299 BAKED PUMPKIN OR SQUASH FOR PIES. Cut up in several pieces, do not pare it; place them on baking- tins and set them in the oven; bake slowly until soft, then take them out, scrape all the pumpkin from the shell, rub it through a colander. It will be fine and light and free from lumps. PUMPKIN PIE. No. I. For three pies: One quart of milk, three cupfuls of boUed and strained pumpkin, one and one-half cupfuls of sugar, one-half cupful of molasses, the yolks and whites of four eggs beaten separately, a little salt, one tablespoonful .each of ginger and cinnamon. Beat aJl together and bake with an under crust. Boston marrow or Hubbard squash may be substituted for pumpkin, and are much preferred by many, as possessing a less strong flavor. PUMPKIN PIE. No. 2. One quart of stewed pumpkin, pressed through a sieve; nine eggs, whites and yolks beaten separately; two scant quarts of milk, one teaspoonful of mace, one teaspoonful of cimiamon, and the same of nutmeg; one and one-half cupfuls of white sugar, or very Ught brown. Beat all well together, and bake in crust without cover. A tablespoonful of brandy is a great improvement to pumpkin or squash pies, PUMPKIN PIE, WITHOUT EGGS. One quart of properly stewed pumpkin, pressed through a colander; to this add enough good, rich milk, sufficient to moisten it enough to fill two good-sized earthen pie-plates, a teaspoonful of salt, half a cupful of molasses, or brown sugar, a tablespoonful of ginger, one teaspoonful of cinnamon, or nutmeg. Bake in a moderately slow oven three-quarters of an hovir. SQUASH PIE. One pint of boUed dry squash, one cupful of brown sugar, three eggs, two tablespoonfuls of molasses, one tablespoonful of melted butter, one tablespoonful of ginger, one teaspoonful of cinnamon, a pinch of salt, and one pint of milk. This makes two pies, or one large deep one. SWEET POTATO PIE. One pound of steamed sweet potatoes finely mashed, two cups sugar, one cup sx2^" %^l It depends as much upon the judgment of the cook as on the materials used to make a good pudding. Everything should be the best in the way of materials, and a proper attention to the rules, with some practice, will ensure success. Puddings are either boiled, baked, or steamed; if boiled, the materials should be well worked together, put into a thick cloth bag, previously dipped in hot water, wringing it sUghtly, and dredging the inside thickly with flour; tie it firmly, allowing room for it to swell; drop it into a kettle of boiling water, with a small plate or saucer in the bottom to keep it from sticking to the kettle. It should not cease boiling one moment from the time it is put in until taken out, and the pot must be tightly covered, and the cover not removed except when necessary to add water from the boiling tea-kettle when the water is getting low. When done, dip immediately in cold water and turn out. This should bn done just before placing on the table. Or, butter a tin pudding-mold or an earthen bowl; close it tight so that water cannot penetrate; drop it into boiling water and boil steadily the required time. If a bowl is used it should be well buttered, and not quite filled with the pud- ding, allowing room for it to swell; then a cloth wet in hot water, shghtlj wringing it, then floured on the inner side, and tied over the bowl, meeting under the bottom. To steam a pudding, put it into a tin pan or earthen dish; tie a cloth over the top, first dredging it in flour, and set it into a steamer. Cover the steamer closely; allow a httle longer time than you do for boihng. Molds or basins for baking, steaming or boiling should be well buttered before the mixture is put into them. AUow a httle longer time for steaming than for boiling. Dumplings boiled the same way, put into httle separate cloths. Batter puddings should be smoothly mixed and free from lumps. To ensure 340 DUMPLINGS AND PUDDINGS. this, first mix the floxir with a very small proportion of milk, the yolks of the eggs and sugar thoroughly beaten together, and added to this; then add the remainder of the milk by degrees, then the seasoning, then the beaten whites of eggs last. Much success rn making this kind of pudding depends upon a strict observance of this rule; for, although the materials may be good, if the eggs are put iuto the milk before they are mixed with the flour, there wiU be a cus- tard at the top and a soft dough at the bottom of your dish. All sweet puddings require a little salt to prevent insipidity and to draw out the flavor of the several ingredients, but a grain too much will spoU any pudding. In puddings where wine, brandy, cider, lemon-juice or any acid is used, it should be stirred in last, and gradually, or it is apt to curdle the .milk or eggs. In making custard puddings (puddings made with eggs and milk'), the yolk of the eggs and sugar should be thoroughly beaten together before any of the milk or seasoning is added, and the beaten whites of egg last. In making puddings of bread, rice, sago, tapioca, etc., the eggs should be beaten very hght, and mixed with a portion of the milk, before adding them to the other ingredients. If the eggs are mixed with the milk, without having been thus beaten, the milk wiU be absorbed by the bread, rice, sago, tapioca, etc., without rendering them hght. The freshness of all pudding ingredients is of much importance, as one bad article will taint the whole mixture. When the freshness of eggs is doubtful, break each one separately in a cup, before mixing them all together. Should there be a bad one amongst them, it can be thrown away; whereas, if mixed with the good ones, the entire quantity would be spoiled. The yolks and whites beaten separately make the articles they are put into much Ughter. Eaisins and dried fruits for puddings should be carefully picked, and, in many cases, stoned. Currants should be well- washed, pressed in a cloth, and placed on a dish before the fire to get thoroughly dry; they should then be picked carefully over, and every piece of grit or stone removed from amongst them. To plump them, some cooks pour boiling water over them, and then dry them before the fire. Many baked-pudding recipes are quite as good boiled. As a safe rule, boil the pudding twice as long as you would require to bake it; and remember that a boiling pudding should never be touched after it is once put on the stove; a jar of the kettle destroys the hghtness of the pudding. If the water boils down and more must be added, it must be done so carefully that the mold will not hit the side of the kettle, and it must not be allowed to stop boiling for an instaitw DUMPLINGS AND PUDDINGS. 34 1 Batter should never stick to the knife when it is sent to the table; it will do this both when a less than sufficient number of eggs is mixed with it and when it is not enough cooked; about four eggs to the half pound of flour wiU make it firm enough to cut smoothly. When baked or boUed puddings are sufficiently solid, turn them out of the dish they were baked in, bottom uppermost, and strew over them finely sifted sugar. When pastry or baked puddings are not done through, and yet the outside is sufficiently brown, cover them over with a piece of white paper imtil thoroughly cooked; this prevents them from getting burnt, TO CLEAN CURRANTS. Put them in a sieve or colander, and sprinkle them thickly with flour; rub Bhem weU imtil they are separated, and the flour, grit and fine stems have passed through the strainer. Place the strainer and currants in a pan of water and wash thoroughly; then lift the strainer and currants together, and change the water until it is clear. Dry the currants between clean towels. It hardens them to dry in an oven. TO CHOP SUET. Break or cut in small pieces, sprinkle with sifted flour, and chop in a cold place to keep it from becoming sticky and soft. TO STONE RAISINS. Put them in a dish and pour boiling water over them; cover and let them remain in it ten minutes; it wiU soften so that by rubbing each raisin between the thumb and finger, the seeds wiU come out clean; then they are ready for cutting or chopping if required. APPLE DUMPLINGS. Make a rich biscuit dough, the same as soda or baking-powder biscuit, only adding a little more shortening. Take a piece of dough out on the molding- board, roU out almost as thin as pie-crust; then cut into square pieces large enough to cover an apple. Put into the middle of each piece two apple halves that have been pared and cored; sprinkle on a spoonful of sugar and a pinch of groimd cinnamon, turn the ends of the dough over the apple, and lap them tight. Lay the dumplings in a dripping-pan well buttered, the smooth side upward. When the pans are fiUed, put a small piece of butter on the top of each, sprinkle over a large handful of sugar, turn in a cupful of boiling water, 342 DUMPLINGS AND PUDDINGS. then place in a moderate oven for three-quarters of an hour. Baste with the Uquor once while baking. Serve with pudding-sauce or cream and sugar. BOILED APPLE DUMPLINGS. The same recipe as the above, with the exception that they are put into a small coarse cloth well-floured after being dipped in hot water. Each cloth to be tied securely, but leaving room enough for the dumpUng to swell. Put them in a pot of boiling water and boil three-quarters of an hour. Serve with sweet sauce. Peaches and other fruits used in the same manner. BOILED RICE DUMPLINGS, CUSTARD SAUCE. Boil half a pound of rice; drain, and mash it moderately fine. Add to it two oimces of butter, three ounces of sugar, half a saltspoonful of mixed ground spice, salt and the yolks of two eggs. Moisten a trifle with a tablespoonful or two of cream. With floured hands shape the mixture into balls, and tie them in floured pudding-cloths. Steam or boil forty minutes, and send to table with a custard sauce made as follows: Mix together four ounces of sugar and two omices of butter (slightly warmed). Beat together the yolks of two eggs and a giU of cream; mix and pour the sauce in a double sauce-pan; set this in a pan of hot water, and whisk thoroughly three minutes. Set the sauce-pan in cold water and whisk until the sauce is cooled. SUET DUMPLINGS. No. i. One pint bowl of fine bread-crumbs, one-half cupful of beef suet chopped fine, the whites and yolks of four eggs beaten separately and very Ught, one tea- spoonful of cream tartar sifted into half a cupful of floiu', half a teaspoonful of soda dissolved in a httle water, and a teaspoonful of salt. Wet it aU together with mUk enough to make a stiff paste. Flour yom:' hands and make into balls. Tie up in separate cloths that have been wrung out in hot water, and floured inside; leave room, when tying, for them to swell. Drop them into hoiling water and boil about three-quarters of an hour. Serve hot, with wine sauce, or syrup and butter. SUET DUMPLINGS. No. 2. One cupful of suet chopped fine, one cupful of grated English muffins or bread, one cupful of flour, half a teaspoonful of baking-powder, half a cupful of sugar, two eggs, one pint of nulk, a large pinch of salt. Sift together powder and flour, add the beaten eggs, grated muffins, sugar, suet and milk; form into smooth batter, which drop by tablespoonf uls into a pint of boiling milk, three DUMPLINGS AND PUDDINGS. 343 or four at a time; when done, dish, and pour over them the milk they wer^ boiled in. A Danish dish; very good. PRESERVE DUMPLINGS. Preserved peaches, plums, qtdnces, cherries or any other sweetmeat; make a light crust, and roU a small piece of moderate thickness and flU with the fruit in quantity to make the size of a peach dumpUng; tie each one in a dumpling cloth, well flom:ed inside, drop them into hot water, and boil half an hour; when done, remove the cloth, send to table hot, and eat with cream. OXFORD DUMPLINGS. Beat until quite light one tablespoonful of sugar and the yolks of three eggs, add half a cupful of finely chopped suet, half a cupful of EngUsh currants, one cupful of sifted flour, in which there has been sifted a heaping teaspoonful of baking-powder, a httle nutmeg, one teaspoonful of salt, and lastly, the beaten whites of the eggs; flour your hands and make it into balls the size of an egg; boil in separate cloths one hour or more. Serve with wine sauce. LEMON DUMPLINGS. Mix together a pint of grated bread-crumbs, half a cupful of chopped suet, half a cupful of moist sugar, a Uttle salt, and a small tablespoonful of flour, add- ing the grated rind of a lemon. Moisten it all with the whites and yolks of two eggs, well beaten, and the juice of the lemoa, strained. Stir it aU well together, and put the mixture into small cups well buttered; tie them down with a cloth dipped in floiu-, and boil three-quarters of an hour. Turn them out 0.1 a dish, strew sifted sugar over them, and serve with wine sauce. BOILED APPLE PUPPETS. Three eggs, one pint of nulk, a little salt, sufficient flour to thicken as waffle- batter; one and one-half teaspoonfuls of baking-powder. Fill teacups alter- aately with a layer of batter, and then of apples chopped fine. Steam one hour. Serve hot with flavored cream and sugar. You can substitute any fresh fruit or jams your taste prefers. COMMON BATTER, For boiled pudding, fritters, etc., is made with one cupful of milk, a pinch of salt, two eggs, one tablespoonfiil of melted butter, one cupful of flour, and a small teaspoonful of baking-powder. Sift the flour, powder and salt together, add the melted butter, the eggs, well beaten, and the milk; mix into a very smooth batter, a Uttle thicker than for griddle-cakes. 344 DUMPLINGS AND PUDDINGS. ALMOND PUDDING. Turn boiling water on to three-fourths of a pound of sweet abnonds; let it remain until the skin comes off easily; rub with a dry cloth; when dry, j^ound fine with one large spoonful of rose-water; beat six eggs to a stiff froth with three spoonfuls of fine white sugar; mix with one quart of milk, three spoonfuls of pounded crackers, four ounces of melted butter, and the same of citron cut into bits; add almonds, stir all together, and bake in a small pudding-dish with a lining and rim of pastry. This pudding is best when cold. It will bake in half an hour in a quick oven. APPLE PUDDING, BAKED. Stir two tablespoonfuls of butter and half a cupful of sugar to a cream; stir into this the yolks of four eggs, well beaten, the juice and grated rind of one lemon, and half a dozen sound, green, tart apples, grated. Now stir in the four beaten whites of the eggs, season with cinnamon or nutmeg; bake. To be served cold with cream. BOILED APPLE PUDDING. Take three eggs, three apples, a quarter of a pound of bread-crumbs, one lemon, three ounces of sugar,, three ounces of currants, half a wine-glassful of wine, nutmeg, butter and sugar for sauce. Pare, core and mince the apple and mix with the bread-crumbs, nutmeg grated, sugar, currants, the juice of the lemon, and half the rind grated. Beat the eggs well, moisten the mixture with these and beat all together, adding the wine last; put the pudding in a buttered mold, tie it down with a cloth; boU one hour and a half, and serve with sweet sauce. BIRDS' NEST PUDDING. Core and peel eight apples, put in a dish, fill the placec from which the cores have been taken with sugar and a little grated nutmeg; cover and bake. Beat the yolks of four eggs hght, add two teacupfuls of flour, with three even tea- spoonfuls of baking-powder sifted with it, one pint of milk with a teaspoonful of salt; then add the whites of the eggs well beaten, pour over the apples, and bake one hour in a moderate oven. Serve with sauca. BREAD AND BUTTER PUDDING. NO. 1. Butter the sides and bottom of a deep pudding-dish, then butter thin slices of bread, sprinkle thickly with sugar, a little cinnamon, chopped apple, or any fruit 70U prefer between each shce, until your dish is f ulL Beat up two eggs, add a DUMPLINGS AND PUDDINGS. 345 tablespoonful of sifted flour; stir with this three cupfuls of milk and a little salt; pour this over the bread, let it stand one hour and then bake slowly, with a cover on, three-quarters of an hour; then take the cover off and brown. Serve with wine and lemon sauce. Pie plant, cut up in small pieces with plenty of sugar, is fine made in this manner. BREAD AND BUTTER PUDDING. No. 2. Place a layer of stale bread, rolled fine, in the bottom of a pudding dish, then a layer of any kind of fruit; sprinkle on a little sugar, then another layer of bread-crumbs and of fruit; and so on until the dish is full, the top layer being crumbs. Make a custard as for pies, add a piat of milk, and mix. Pour it over the top of the pudding, and bake until the fruit is cooked. Stale cake, crumbed fine, in place of bread, is an improvement. COLD BERRY PUDDING. Take rather stale bread — baker's bread or Ught home-made — cut in thin sUees, and spread with butter. Add a very httle water and a Uttle sugar to one quart or more of huckleberries and blackberries, or the former alone. Stew a few minutes until juicy; put a layer of buttered bread in your buttered pudding- dish, then a layer of stewed berries while hot, and so on until fuU; lastly, a cov- ering of stewed berries. It may be improved with a rather soft frosting over the top. To be eaten cold with thick cream and sugar. APPLE TAPIOCA PUDDING. Put one teacupful of tapioca and one teaspoonful of salt into one pint and a half of water, and let it stand several hours where it "ndll be quite wann, but not cook; peel six tart apples, take out the cores, fill them with sugat, in which is grated a little nutmeg and lemon-peel, and put them in a pudding-dish; over these pour the tapioca, first mixing with it one teaspoonful of melted butter and a cupful of cold milk, and half a cupful of sugar; bake one hour; eat with sauce. When fresh fruits are in season, this pudding is exceedingly nice, with dam- sons, plums, red currants, gooseberries, or apples; when made with these, the pudding must be thickly sprinkled over with sifted sugar. Canned or fresh peaches may be used m. place of apples va. the same manner, moistening the tapioca with the juice of the canned peaches ia place of the cold milk. Very nice when quite cool to serve with sugar and cream. 34^ DUMPLINGS ANU PUDDINGS. APPLE AND BROWN-BREAD PUDDING. Take a pint of brown bread-crumbs, a pint bowl of chopped apples, mix; add two-thirds of a cupful of finely chopped suet, a cupful of raisins, one egg, a tablespoonful of flour, half a teaspoonful of salt. Mix with half a pint of milk, and boil in buttered molds about two hours. Serve with sauce flavored with lemon. APPLE-PUFF PUDDING. Put half a pound of flour into a basin, sprinkle in a little salt, stir in gradu- ally a pint of milk; when quite smooth add three eggs; butter a pie-dish, pour in the batter; take three-quarters of a poimd of apples, seed and cut ia sUces, and put in the batter; place bits of butter over the top; bake three-qviarters of an hour; when done, sprinkle sugar over the top and serve hot. PLAIN BREAD PUDDING, BAKED. Break up about a pint of stale bread after cutting off the crust ; potu* over it a quart of boiling milk; add to this a piece of butter the size of a smaU egg; cover the dish tight and let it stand until cool; then with a spoon mash it until fine, adding a teaspoonful of cinnamon, and one of nutmeg grated, half a cupful of sugar, and one quarter of a teaspoonful of soda, dissolved in a little hot water. Beat up four eggs very hght, and add last. Turn all into a weU-buttered pudding-dish, and bake three-quai-ters of an hour. Serve it warm with hard sauce. This recipe may be steamed or boiled; very nice either way. SUPERIOR BREAD PUDDINGS. One and one-half cupfuls of white sugar; two cupfuls of fine, dry bread- crumbs, five eggs, one tablespoonful of butter, vanilla, rose-water or lemon fiavoring, one quart of fresh, rich mflk, and half a cupful of jelly or jam. Rub the butter into a cupful of sugar; beat the yolks very light, and stir these together to a cream. The bread-crumbs soaked in mOk come next, then the fiavoring. Bake in a buttered pudding-dish — ^a large one, and but two-thirds fuU— imtil the custard is " set." Draw to the mouth of the oven, spread over with jam or other nice fruit conserve. Cover this vrith a meringue made of the whipped whites and half a cupful of sugar. Shut the oven, and bake until the meringue begins to color. Eat cold, vdth cream. In strawberry season, substi- tute a pint of fresh fruit for preserves. It is then deUcious. Sei-ve with any warm sauce. DUMPLINGS AND PUDDINGS. 347 BOILED BREAD PUDDING. To one quart of bread-crumbs, soaked soft in a cup of hot milk, add one cup- ful of molasses, one cupful of fruit, or chopped raisins, one teaspoonf ul each of spices, one tablespoonful of butter, a teaspoonful of salt, one teaspoonful of soda, about a cupful of flour sifted; boil or steam three hours. Serve with sweet sauce. ALMOND PUDDING. No. I. Put two quarts of nulk into a double boiler; stir into it two heaping table, spoonfuls of sifted flour that has been stirred to a cream, with a little of the milk. When it boils, care should be taken that it does not bum; when cooked, take from the fire, and let it cool. Take the skins off from two pounds of sweet almonds, pound them fine, stir them into the milk; add a teaspoonful of salt, a cupful of sugar, flavoring, and six well-beaten eggs, the yolks and whites beaten separately. Put bits of butter over the top. Bake one hour. A gfll of brandy or wine improves it. ALMOND PUDDING. No. 2. Steep four ounces of crumbs of bread, sliced, in one and one-half pints of cream, or grate the bread; then beat half a pound of blanched almonds very fine tfll they become a paste, with two teaspoonfuls of orange-flower water; beat up the yolks of eight eggs and the whites of fomr; mix aU well together; put in a quarter of a pound of loaf sugar, and stir in three or four ounces of melted butter; put it over the fire, stirring it imtil it is thick; lay a sheet of paper at the bottom of a dish, and pour in the ingredients; bake half an hom*. Use the remaining four whites of egg for a meringue for the top. BATTER PUDDING, BAKED. Four eggs, the yolks and whites beaten separately, one pint of milk, one tea- spoonful of salt, one teaspoonful of baking-powder, two cupfuls of sifted flour. Put the whites of the eggs in last. Bake in an earthen dish that can be set on the table. Bake forty-flve minutes; serve vdth rich sauce. BOILED BATTER PUDDING. Sift together a pint of flour and a teaspoonful of baking-powder into a deep dish, sprinkle in a httle salt, adding also a tablespoonful of melted butter. Stir into this gradually a pint of milk; when quite smooth, add four eggs, yolks and whites beaten separately. Now add enough more flour to make a very stiff batter. If liked, aoy kind of fruit may be stirred into this; a pint of berries or 23 348 DUMPLINGS AND PUDDINGS. sliced fruit. Boil two hours. Serve with cream and sugar, wine sauce, or any sweet sauce. CUSTARD PUDDING. No. i. Take five tablespoonf uls out of a quart of cream or rich milk, and mix them with two large spoonfuls of fine flour. Set the rest of the milk to boil, flavoring it with bitter almonds broken up. When it has boUed hard, take it off, strain it, and stir it in the cold milk and flour. Set it away to cool, and beat well eight yolks and four whites of eggs; add them to the mflk, and stir in, at the last, a glass of brandy or white wine, a teaspoonful of powdered nutmeg, and half a cupful of sugar. Butter a large bowl or mold; pour in the mixture; tie a cloth tightly over it; put it into a pot of boUing water, and boil it two hours, re- plenishing the pot with hot water from a tea-kettle. When the pudding is done, let it get cool before you turn it out. Eat it with butter and sugar stirred together to a cream and flavored with lemon- juice or orange. CUSTARD PUDDING. No. 2. Pour one quart of milk in a deep pan, and let the pan stand in a kettle of boihng water, while you beat to a cream eight eggs and six tablespoonfuls of fine sugar and a teaspoon of flour; then stir the eggs and sugar into the milk, and continue stirring \mtil it begins to thicken; then remove the pan from the boiling water, scrape down the sides, stir to the bottom until it begins to cool, add a tablespoonful of peach water, or any other flavor you may prefer, pour into Uttle cups, and when cold, serve. CUSTARD PUDDINGS. The recipe for "Common Custard," with the addition of chocolate, grated banana, or pineapple or cocoanut, makes successfully those different kinds of puddings. APPLE CUSTARD PUDDINGS. Put a quaI^; of pared and quartered apples into a stew-pan, with half a cupful of water, and cook them rmtil they are soft. Remove from the fire, and add half a cupful of sugar, two tablespoonfuls of butter and the grated rind and the juice of a lemon. Have ready mixed two cupfuls of grated bread-crumbs, and two tablespoonfuls of flour; add this also to the apple mixture, after which, stir in two well-beaten eggs. Turn all into a well-buttered pudding-dish, and bake forty-five minutes in a moderate oven. Serve with sugar and cream or hard sweet sauce. DUMPLINGS AND PUDDINGS. 349 CREAM PUDDING. Beat the yolks and whites of six eggs well, and stir them into one pint of flour, one pint of milk, a little salt, and a bit of soda, dissolved in a little water, the grated rind of a lemon, and three spoonfuls of sugar; just before baking, stir in one pint of cream, and bake in a buttered dish. Eat with cream. CREAM MERINGUE PUDDING. Stir to a cream half a cupful of sugar with the white of one egg and the yolks of four. Add one quart of milk and mix thoroughly. Put four tablespoonf uls of flour and a teaspoonful of salt into another dish, and pour half a cupful of the milk and egg mixture upon them, and beat very smooth, gradually adding the rest of the mflk and egg mixture. Turn this all into a double boiler sur- rounded by bofling water; stir this until smooth and thick like cream, or about fifteen minutes; then add vanilla or other extract. Eub all through a strainer into a well-buttered pudding-dish. Now beat the remaining three whites of eggs to a stiff froth, and gradually add three tablespoonf uls of powdered sugar, and spread roughly over the pudding. Cook for twenty minutes in a moderate oven. Serve cold. CORN-STARCH PUDDING. Eeserve half a cupful of milk from a quart, and put the remainder on the stove in a double boiler. Mix four large tablespoonfuls of corn-starch, and a teaspoonfiil of salt, with the half -cupful of mUk; then stir the mixture into the boihng milk, and beat well for two minutes. Cover the boiler and cook the pudding for twelve minutes; then pour it into a pudding-dish, and set in a cool place for half an hour. When the time for serving comes, make a sauce in this manner:- Beat the whites of two eggs to a stiff, dry froth, and beat into this two tablespoonfuls of powdered sugar. As soon as the sugar has been weU mixed with the whites, add half of a large tumbler of currant jelly, or any other bright jelly, or any kind of preserved fruit may be used. If you prefer, serve sugar and cream with the pudding instead of a sauce. COLD FRUIT PUDDING. Throw into a pint of new milk the thin rind of a lemon, heat it slowly by the side of the fire, and keep at the boiling point until strongly flavored. Sprinkle in a small ninch of salt, and three-quarters of an ounce of the finest isinglass or gelatine. When dissolved, strain through muslin into a ctean sauce-pan with five ounces of powdered sugar and half a pint of rich cream. Give the whole 350 DUMPLINGS AND PUDDINGS. one boil, stir it briskly and add by degrees the weU-beaten yolks of five eggs. Next thicken the mixture as a cvistard over a slow fire, taking care not to keep it over the fire a moment longer than necessary; pour it into a basin and flavor with orange-flower water or vanilla. Stir until nearly cold, then add two ounces of citron cut in thin strips and two ounces of candied cherries. Pour into a buttered mold. For sauce use any kind of fruit syrup. CUBAN PUDDING. Crumble a poimd of sponge cakes, an equal quantity, or less if preferred, of cocoanut, grated in a basin. Pour over two pints of rich cream previously sweetened mth a quarter of a pound of loaf sugar and brought to the boiling point. Cover the basin, and when the cream is soaked up stir in it eight well- beaten eggs. Butter a mold, arrange foui* or five ounces of preserved giager around it, pour in the pudding carefully, and tie it down with a cloth. Steam or boil slowly for an hour and a half; serve with the syrup from the ginger, which should be warmed and poured over the pudding. CRACKER PUDDING Of raspberries, may be made of one large teacupful of cracker-crumbs, one quart of milk, one spoonful of flovir, a pinch of salt, the yolks of three eggs, one whole egg and half a cupful of sugar. Flavor with vanilla, adding a httle pinch of salt. Bake in a moderate oven. When done, spread over the top, while hot, a pint of weU-sugared raspberries. Then beat the whites of the three eggs very stiff, with two tablespoonfuls of sugar, a httle lemon extract, or whatever one prefers. Spread this over the berries, and bake a light brown. Serve with fruit sauce made of raspberries. BAKED CORN-MEAL PUDDING, WITHOUT EGGS. Take a large cupful of yellow meal, and a teacupful of cooking molasses, and beat them well together; then add to them a quart of bofling mUk, some salt and a large tablespoonful of powdered ginger, add a cupful of finely chopped suet or a piece of butter the size of an egg. Butter a brown earthen pan, and turn the pudding ia, let it stand until it thickens; then as you put it into the oven, turn over it a pint of cold milk, but do not stir it, as this makes the jeUy. Bake three hours. Serve warm with hard sauce. This recipe has been handed down from mother to daughter for many years back in a New England family. DUMPLINGS AND PUDDINGS. 35 1 BAKED CORN-MEAL PUDDING, WITH EGGS. One small cupful of Indian meal, one-half cupful of wheat floiu- stirred together with cold milk. Scald one pint of milk, and stir the mixture in it and cook until thick; then thin with cold milk to the consistency of batter, not very thick; add half a cupful of sugar, haM a cupful of molasses, two eggs, two tablespoonfuls of butter, a httle salt, a tablespoonful of mixed cinnamon and nutmeg, two- thirds of a teaspoonful of soda added jast before putting it into the oven. Bake two hoiu^. After baking it half an hour, stir it up thoroughly, then finish baking. Serve it up hot, eat it with wine sauce, or with butter and syrup. BOILED CORN-MEAL PUDDING. Warm a pint of molasses and a pint of milk, stir well together; beat four eggs, and stir gradually into molasses and mOk; add a cupful of beef suet chopped fine, or half a cupful of butter, and corn-meal sufficient to make a thick batter; add a teaspoonful of pulverized cinnamon, the same of nutmeg, a teaspoonful of soda, one of salt, and stir all together thoroughly; dip a cloth into boiling water, shake, flour a little, tmn in the mixture, tie up, leaving room for the pudding to swell, and boil three hours; serve hot with sauce made of drawn butter, wine and nutmeg. BOILED CORN-MEAL PUDDING, WITHOUT EGGS. To one quart of boiling mUk, stir in a pint and a half of Indian meal, well- sifted, a teaspoonful of salt, a cupful of molasses, half a cupful of chopped suet, and a teaspoonful of dissolved soda; tie it up tight in a cloth, allowing room for it to swell, and boD. four hoiu-s. Serve with sweet sauce. CORN-MEAL PUFFS. Into one quart of boiling milk stir eight tablespoonfuls of Indian meal, four tablespoonfuls of powdered sugar, and a teaspoonful of nutmeg; let the whole boil five minutes, stirring constantly to prevent its adhering to the sauce- pan; then remove it from the fire, and when it has become cool stir into it six eggs, beaten as hght as possible; mix weU, and pour the mixture into buttered teacups, nearly filling them; bake in a moderate oven half an hour; serve with lemon sauce. DELICATE INDIAN PUDDING. One quart nnik, two heaping tablespoonfuls of Indian meal, four of sugar, one of butter, three eggs, one teaspoonful of salt. Boil milk in double boiler^ 352 DUMPLINGS AND PUDDINGS. sprinkle the meal into it, stirring all the while; cook twelve minutes, stirring often. Beat together the eggs, salt, sugar and one-half teaspoonful of ginger. Stir the butter into the meal and milk. Pour this gradually over the egg mix- ture. Bake slowly one hour. Serve with sauce of heated syrup and butter. — Maria Parloa^ COTTAGE PUDDING. One heaping pint of flour, half a cupful of sugar, one cupful of milk, one tea- spoonful of soda dissolved in the milk, one tablespoonful of butter, two teaspoon- fuls of cream of tartar rubbed dry in the floTir; flavor with nutmeg; bake in a moderate oven; cut in sUces and serve warm with wine or brandy sauce, or sweet sugar sauce. FRENCH COCOANUT PUDDING. No. i. One quart of milk, .three tablespoonfuls of corn-starch, the yolks of four eggs, half a cupful of sugar and a little salt; put part of the milk, salt and sugar on the stove and let it boil; dissolve the corn-starch in the rest of the milk; stir into the milk, and while boiling add the yolks and a cupful of grated chocolate. Flavor with vaniUa. Frosting. — The whites of four eggs beaten to a stiff froth, half a cupful of sugar; flavor with lemon; spread it on the pudding, and put it into the oven to brown, saving a Uttle of the frosting to moisten the top; then put on grated cocoanut to give it the appearance of snow-flake. COCOANUT PUDDING. No. 2. Half a poimd of grated cocoanut. Then mix with it half a cupful of stale sponge-cake, crumbled fine. Stir together until very light half a cupful of butter and one of sugar, add a cojfee-cupful of rich milk or cream. Beat six eggs very light, and stir them gradually into the butter and sugar in turn, with the grated cocoanut. Having stirred the whole very hard, add two teaspoonfuls of vanilla; stir again, put into a buttered dish and bake until set, or about three-quarters of an hour. Three of the whites of the eggs could be left out for a meringue on the top of the pudding. Most excellent. COCOANUT PUDDING. No. 3. A cup of grated cocoanut put into the recipes of " Cracker Pudding" and ^' Bread Pudding," makes good cocoanut pudding. CHERRY PUDDING, BOILED OR STEAMED. Two eggs, weU-beaten, one cupful of sweet milk, sifted flour enough to make a stiff batter, two large teaspoonfuls of baking-powder, a pinch of salt, and a.. DUMPLINGS AND PUDDINGS. 353 many cherries as can be stirred in. Boil one hour, or steam, and serve with liquid sauce. Cranberries, currants, peaches, cherries, or any tart fruit is nice used with this recipe. Serve with sweet sauce. CHERRY PUDDING. No. 2. Make a crust or paste of two cupfuls of flour, two teaspoonfills of baking- powder, a teaspoonful of salt; wet up with mUk or water; roll out a quarter of an inch thick, butter a large common bowl and hne it with this paste, leaving it large enough to lap over the top; fill it with stoned cherries and half a cupful of sugar. Gather the paste closely over the top, sprinkle a little with dry flour, and cover the whole with a linen cloth, fastening it with a string. Put it into a pot of boiling water, and cook for an hour and a half. Serve with sweet sauce. ENGLISH PLUM PUDDING. (The Genuine.) Soak one pound of stale bread in a pint of hot milk, and let it stand and cooL When cold, add to it one -half pound of sugar and the yolks of eight eggs beaten to a cream, one poimd of raisins, stoned and floured, one pound of Zante cur- rants, washed and floured, a quarter of a pound of citron, cut in slips and dredged with flour, one pound of beef suet, chopped finely, and salted, one glass of wine, one glass of brandy, one nutmeg, and a tablespoonful of mace, cinnamon and cloves mixed; beat the whole well together, and, as the last thing, add the whites of the eight eggs, beaten to a stiff froth; pour into a cloth, previously scalded and dredged with flour, tie the cloth firmly, leaving room for the pud- ding to swell, and boil six hours. Serve with wine or brandy sauce. It is best to prepare the ingredients the day before, and cover closely. CHRISTMAS PLUM-PUDDING. (By Measure.) One cupful of finely chopped beef suet, two cupfuls of fine bread-crumbs, one heaping cupful of sugar, one cupful of seeded raisins, one cupful of well- washed currants, one cupful of chopped blanched almonds, half a cupful of citron, sUced thin, a teaspoonful of salt, one of cloves, two of cinnamon, half a grated nut- meg, and four well-beaten eggs. Dissolve a level teaspoonful of soda in a table- spoonful of warm water. Flour the fruit thoroughly from a pint of flour; then rniy the remainder as follows: In a large bowl put the weU-beaten eggs, sugar, spices, and salt in one cupful of milk. Stir in the fruit, chopped nuts, bread- crumbs, and suet, one after the other, until aU are used, putting in the dissolved soda last, and adding enough flour to make the fruit stick together, which wiD take all the pint. Boil or steam four hom-s. Serve with wine or brandy or any well-flavored sauce. 354 DUMPLINGS AND PUDDINGS. BAKED PLUM-PUDDING. It will be found best to prepare the ingredients the day before and cover closely. Grate a stale loaf of bread, or enough for a pint of crumbs; boil one qiiart of imlk, and turn boiling hot over the grated bread; cover and let steep an hour; in the meantime pick, soak and dry half a pound of currants, half a poxmd of raisins, a quarter of a pound of citron cut in large sUps, one nutmeg, one tablespoonf ul of mace and cinnamon, mixed, one cupful of sugar, with half of a cupful of butter; when the bread is ready, mix with it the butter, sugar, spice and citron, adding a glassful of white wine; beat eight eggs very hght, and when the mixture is quite cold, stir them gradually in; then add by degrees the raisins and currants dredged with floiir; stir the whole very hard; put it into a buttered dish; bake two hours, send to the table warm. Eat with wine sauce, or wine and sugar. Most excellent. PL"UM-PUDDING, WITHOUT EGGS. This deUcious, light pudding is made by stirring thoroughly together the following ingredients: One cupful of finely chopped beef suet, two cupfuls of fine bread-crumbs, one cupful of molasses, one of chopped raisins, one of well- washed currants, one spoonful of salt, one teaspoonf ul each of cloves, cinnamon, allspice, and carbonate of soda, one cupful of milk, and flour enough to make a stiff batter. Put into a weU-greased pudding mold, or a three-quart pail, and cover closely. Set this pail into a larger kettle, close covered, and half fuU of boiliDg water, adding boiUng water as it boUs away. Steam not less than four hours. This pudding is sure to be a success, and is quite rich for one containing neither eggs nor butter. One-half of the above amount is more than eight persons would be able to eat, but it is equally good some days later, steamed again for an hour, if kept closely covered meantime. Serve with wine sauce or common sweet sauce. CABINET PUDDING. Butter well the inside of a pudding-mold. Have ready a cupful of chopped citron, raisins and currants. Sprinkle some of this fruit on the bottom of the mold, then sUces of stale sponge cake; shake over this some spices, cinnamon, cloves and nutmeg, then fruit again and cake, until the mold is nearly fuU. Make a custard of a quart of milk, four eggs, a pinch of salt, two tablespoonfuls of melted butter; pour this over the cake, without cooking it; let it stand and soak one hour; then steam one hour and a half. Serve with wine sauce or a custard. Seasoned with wine. — Manhattan Beach Hotel DUMPLINGS AND PUDDINGS. 355 BAKED CRANBERRY PUDDING. Pour boiling water on a pint of bread-crumbs; melt a tablespoonful of butter and stir in. When the bread is softened, add two eggs and beat thoroughly with the bread. Then put in a pint of the stewed fruit and sweeten to your taste. Fresh fruit of many kinds can be used instead of cranberries. Slices of peaches put in layers are dehcious. Serve with sweet sugar sauce, ORANGE PUDDING, No. l. One pint of milk; the jmce of six oranges and the rind of three, eight eggs; half a cupful of butter, half a cupful of granulated sugar, one tablespoonful of ground rice, paste to line the pudding-dish. Mix the ground rice with a little of the cold milk. Put the remainder of the milk in the double boiler, and when it boils stir in the mixed rice. Stir for five minutes; then add the butter, and set away to cool. Beat together the sugar, the yolks of eight eggs, and whites of four. Grate the rind and squeeze the juice of the oranges into this. Stir aU into the cooked mixture. Have a pudding-dish holding about three quarts hned with paste. Pour the preparation into this, and bake in a moderate oven for forty minutes. Beat the remaining four whites of the eggs to a stiff froth, and gradually beat in the powdered sugar. Cover the pudding with this. Return to the oven and cook ten minutes, leaving the door open. Set away to cool. It must be ice cold when served, — Maria Parloa, ORANGE PUDDING. No. 2. Five sweet oranges, one coffee-cupful of white sugar, one pint of milk, the yolks of three eggs, one tablespoonful of corn-starch. Peel and cut the oranges into thin slices, taking out the seeds; pour over them the sugar and let them stand while you make the rest. Now set the mUk in a suitable dish into another of boiling water, let the milk get boiUng hot, add a piece of butter as large as a nutmeg, the corn-starch made smooth with a little cold milk, and the weU- beaten yolks of the eggs, and a httle flavoring. Stir it aU well together until it is smooth and cooked. Set it off and pour it over the oranges. Beat the whites to a stiff froth, adding two tablespoonfuls of sugar, spread over tha top for frost- ing. Set into the oven a few minutes to brown. Eat cold. Berries, peaches and other fruits may be substituted, BAKED LEMON PUDDING. (Queen of Puddings.) Ingredients. — One quart of milk, two cupfuls of bread-crumbs, four e^s, whites and yolks beaten separately, butter the size of an egg, one cupful of 356 DUMPLINGS AND PUDDINGS. white sugar, one large lemon —juice and grated rind. Heat the milk and poui over the bread-crumbs, add the butter, cover and let it get soft. When cool, beat the sugar and yolks, and add to the mixture, also the grated rind. Bake in a buttered dish until firm and shghtly brown, from a half to three-quarters of an hour. When done, draw it to the door of the oven, and cover with a meringue made of the whites of the eggs, whipped to a froth with four table^ spoonfuls of powdered sugar, and the lemon- juice; put it back in the oven and brown a light straw color. Eat warm, with lemon sauce. LEMON PUDDING. A small cupful of butter, the grated peel of two large lemons, and the juice of one; the yolks of ten eggs and whites of five; a cupful and a half of white sugar. Beat aU together, and, Uning a deep pudding-dish with puff paste, bake the lemon pudding in it; wMle baking, beat the whites of the remaining five eggs to a stiff froth, whip in fine white sugar to taste, cover the top of the pudding (when baked) with the meringue, and return to the oven for a moment to brown; eat cold, it requires no sauce. BOILED LEMON PUDDING. Half a cupful of chopped suet, one pint of bread-crumbs, one lemon, one cup- ful of sugar, one of flour, a teaspoonful of salt and two eggs, mUk. First mix the suet, bread-crumbs, sugar and fiour well together, adding the lemon-peel, which should be the yellow grated from the outside, and the jviice, which should be strained. When these ingredients are well mixed, moisten with the eggs and sufficient mUk to make the pudding of the consist j.-3y of thick batter; put it into a well-buttered mold, and boil for three and„<:,J.aalf hovirs; turn it out,, strew sifted sugar over and serve warm with lemon s»*ace, or not, at pleasure. LEMON PUDDING, COLD. One cupful of sugar, four eggs, the whites P'^d yolks beaten separately, two tablespoonfuls of corn-starch, one pint of mU^' ^5ne tablespoonful of butter and the juice and rind of two lemons. Wet the ^n-starch in some of the mUk, then stir it into the remainder of the milk, whicM should be boiling on the stove, stirring constantly and briskly for five minutes. Take it from the stove, stir in the butter and let it cool. Beat the yolks and sugar together, then stir them thoroughly into the milk and corn-starch. Now stir in the lemon- juice and grated rind, doing it very gradually, making it very smooth. Bake in a well- buttered dish. To be eaten eold. Oranges may be used in place of lemons. This also may be turned T^ile hot into several small cui^^or forms previously DUMPLINGS AND PUDDINGS. 357 dipped in cold water, place them aside; in one hour they will be fit to turn but. Serve with cream and sugar. Should be boiled all together not baked. ROYAL SAGO PUDDING. Three-quartei-s of a cupful of sago, washed and put into one quart of milk; put it into a sauce -pan, let it stand in boiling water on the stove or range until the sago has weU-swelled. WhUe hot, put in two tablespoonfuls of butter with one cupful of wliite sugar, and flavoring. When cool, add the well-beaten yolks of four eggs, put in a buttered pudding -dish, and bake from half to three- quarters of an hour; then remove it from the oven and place it to cool. Beat the whites of the eggs with three tablespoonfuls of powdered white sugar, tiU they are a mass of froth; spread the pudding with either raspberry or strawberry jam, and then spread on the frosting; put in the oven for two minutes to slightly brown. If made in summer, be sure and keep the whites of the eggs on ice until ready for use, and beat them in the coolest place you can find, as it wiU make a much richer frosting. The small white sago called pearl is the best. The large brown kind has an earthy taste. It should always be kept in a covered jar or box. This pudding, made with tapioca, is equally as good. Serve with any sweet sauce. SAGO APPLE PUDDING. One cupful of sago in a quart of tepid water, with a pinch of salt, soaked for one hour; six or eight apples, pared and cored, or quartered, and steamed tender, and put in the pudding dibi- , boil and stir the sago until clear, adding water to make it thin, and pour it over ''lie apples; bake one hour. This is good hot, with butter and sugai', or cold with cteam and sugar. ^ IN SAGO PUDDING. Make the same at. . ■ ing, " substituting sago for tapioca, CHOCOLA - E PUDDING. No. i. Make a corn-starch pudding with a quart of milk, three tablespoonfuls of corn-starch, and three tablespoonfuls of sugar. When done, remove about half and flavor to taste, and then to that remaining in the kettle add an egg beaten very light, and four tablespoonfuls of vanilla chocolate, grated and dissolved in a little milk. Put in a mold, alternating the dark and Hght. Serve with whipped cream or boile'' ?U8tard. This is more of a blanc-mange than a pudding. 358 DUMPLINGS AND PUDDINGS CHOCOLATE PUDDING. No. 2. One quart of sweet milk, three-quarters of a cupful of grated chocolate; scald the milk and chocolate together; when cool, add the yolks of five eggs, one cup- ful of sugar; flavor with vanilla. Bake about twenty-five minutes. Beat the five whites of eggs to a stiff froth, adding four tablespoonf uls of fine sugar, spread evenly over the top and brown sUghtly in the oven. CHOCOLATE PUDDING. No. 3- One quart of milk, fourteen even tablespoonfuls of grated bread-crumbs, twelve tablespoonfuls grated chocolate, six eggs, one tablespoonful vanilla, sugar to make very sweet. Se^ arate the yolks and whites of four eggs, beat up the four yolks and two whole eggs together very light with the sugar. Put the milk on the range, and when it comes to a perfect boil pour it over the bread and chocolate; add the beaten eggs and sugar and vanilla; be sure it is sweet enough; pour into a buttered dish; bake one hour in a moderate oven. When cold, and just before it is served, have the four whites beaten with a Uttle pow- dered sugar, and flavor with vanilla, and use as a meringue. CHOCOLATE PUDDING. No. 4. ^ Half a cake of chocolate broken in one quart of milk and put on the range until it reaches boiling point; remove the mixture from the range; add four tea- spoonfuls of corn-starch mixed with the yolks of three eggs and one cup and a half of en^^ar; stir constantly until thick; remove from the fire and fiavor with vanQla; pour the mixture in a dish; beat the whites of the three eggs to a stiff froth, and add a httle sugar; cover the top of the pudding with a meringue, and set in the oven until a light brown. Serve cold. TAPIOCA PUDDING. Five tablespoonfuls of tapioca, one quart of milk, two ounces of butter, a cupful of sugar, four eggs, flavoring of vanilla or bitter almonds. Wash the tapioca, and let it stew gently in the milk on the back part of the stove for a quarter of an hour, occasionally stirring it; then let it cool; mix with it the butter, sugar and eggs, which should be well beaten, and flavor with either of the above ingredients. Butter a dish, put in the pudding, and bake in a moderate oven for an hour. If the pudding is boiled, add a little more tapioca, and boil It in a buttered basin one and a half hours. DUMPLINGS AND PUDDINGS. 359 STRAWBERRY TAPIOCA. This makes a most delightful dessert. Soak over night a large teacupful of tapioca in cold water; in the mining, put half of it in a buttered yellow-ware baking-dish, or any suitable pudding-dish. Sprinkle sugar over the tapioca; then on this put a quart of berries, sugar, and the rest of the tapioca. Fill the dish with water, which should cover the tapioca about a quarter of an inch. Bake in a moderately hot oven until it looks clear. Eat cold, with cream or custard. If not sweet enough, add more sugar at table; and in baking, if it seems too dry, more water is needed. A similar dish may be made, using peaches, either fresh or canned. RASPBERRY PUDDING. One-quarter cupful of butter, one-half cupful of sugar, two cupfuls of jam, six cupfuls of soft bread-crumbs, four eggs. Eub the butter and sugar together; beat thie eggs, yolks and whites separately; mash the raspberries, add the whites beaten to a stiff froth; stir all together to a smooth paste; butter a pudding-dish, cover the bottom with a layer of the crumbs, then a layer of the mixture; continue the alternate layers until the dish is full, making the last layer of crumbs; bake one hour in a moderate oven. Serve in the dish in which it is baked, and serve with fruit sauce made with raspberries. This pudding may be made the same with other kinds of berries. PEAR, PEACH AND APPLE PUDDING. Pare some nice, ripe pears (to weigh about three-fourths of a pound); put them in a sauce-pan with a few cloves, some lemon or orange peel, and stew about a quarter of an hour in two cupfuls of water; put them in your pudding- dish, and having made the following custard, one pint of cream, or milk, f our eggs, sugar to taste, a pinch of salt and a tablespoonful of flour; beat eggs and sugar well, add the flour, grate some nutmeg, add the cream by degrees, stirring all the time, — pour this over the pears, and bake in a quick oven. Apples or peaches may be substituted. Serve cold with sweetened cream. FIG PUDDINGS. Half a pound of good, dried figs, washed, wiped and minced; two cupfuls of fine, dry bread-crumbs, three eggs, half a cupful of beef suet, powdered, two scant cupfuls of sweet milk, half a cupful of white sugar, a httle salt, half a tea- spoonful of baking-powder, stirred in half a cupful of sifted flour. Soak the 36o DUMPLINGS AND PUDDINGS. crumbs in milk, add the eggs, beaten light, with sugar, salt, suet, flour and figs. Beat three minutes, put in buttered molds with tight top, set in boiling water with weight on cover to prevent mold from upsetting, and boil three hours. Eat hot with hard sauce or butter, powdered sugar, one teaspoonful of extract of nutmeg. FRUIT PUDDING, CORN-MEAL. Take a pint of hot milk, and stir in sifted Indian meal till the batter is stiff; add a teaspoonful of salt and half of a cup of molasses, adding a teaspoonful ot soda dissolved; then stir in a pint of whortleberries or chopped sweet apple; tie in a cloth that has been wet, and leave room for it to swell, or put it in a pudding- pan, and tie a cloth over; boU three hours; the water must boil when it is put in; you can use cranberries and swe§t sauce. APPLE CORN-MEAL PUDDING. Pare and core twelve pippen apples; slice them very thin; then stir into one quart of new milk one quart of sifted corn-meal; add a little salt, then the apples, four spoonfuls of chopped suet and a teacupful of good molasses, adding a teaspoonful of soda dissolved; mix these weU together; pour into a buttered dish, and bake foTu- hours; serve hot, with sugar and wine sauce. This is the most simple, cheap and luxuriant fruit pudding that can be made. RHUBARB, OR PIE-PLANT PUDDING. Chop rhubarb pretty fine, put in a pudding-dish, and sprinkle sugar over it; make a batter of one cupful of sour milk, two eggs, a piece of butter the size of an egg, half a teaspoonful of soda, and enough flour to make batter about as thick as for cake. Spread it over the rhubarb, and bake tiU done. Turn out on a platter upside down, so that the rhubarb wiU be on top. Serve with sugar and cream. FRUIT PUDDINGS. Fruit puddings, such as green gooseberry, are very nice made in a basin, the basin to be buttered and lined with a paste, rolling it round to the thickness of half an inch; then get a pint of gooseberries and three ounces of sugar; after having made your paste, take half the fruit, and lay it at the bottom of your basin; then add half your sugar, then put the remainder of the gooseberries in, and the remainder of the sugar; on that, draw your paste to the centre, join the edges weU together, put the cloth over the whole, tying it at the bottom, and boil in plenty of water. Fruit puddings of this kind, such as apples and ?:hubarb, should be done in this manner. DUMPLINGS AND PUDDINGS. 361 Boil for an hour, take out of the sauce-pan, untie the cloth, turn out on a dish, or let it remain in the basin, and serve with sugar over. A thin cover of the paste may be rolled round and put over the pudding. Ripe cherries, currants, raspberries, greengages, plums and such like fruit, win not require so much sugar, or so long boiling. These puddings are also very good steamed. SNOW PUDDING. One half a package of Cox's gelatine; pour over it a cupful of cold water, and add one and a half cupfuls of sugar; when soft, add one cupful of boiling water and the juice of one lemon; then the whites of four weU-beaten eggs; beat aU together until it is hght and frothy, or until the gelatine will not settle clear in the bottom of the dish after standing a few minutes; put it on a glass dish. Serve with a custard made of one pint of milk, the yolks of four eggs, four tablespoonfuls of sugar, and the grated rind of a lemon; boil. DELMONICO PUDDING. Three tablespoonfuls of corn-starch, the yolks of five eggs, six tablespoonfuls of sugar; beat the eggs hght; then add the sugar and beat again till very hght; mix the corn-starch with a Uttle cold mUk; mix aU together and stir into one quart of milk just as it is about to boil, having added a httle salt; stir it until it has thickened weU; pour it into a dish for the table and place it in the oven until it wiU bear icing; place over the top a layer of canned peaches or other fruit (and it improves it to mix the syrup of the fruit with the custard part); beat the whites to a stiff froth with two tablespoonfuls of white sugar to an egg; then put it into the oven until it is a hght brown. This is a very dehcate and dehcious pudding. SAUCER PUDDINGS. Two tablespoonfuls of floin-, two tablespoonfuls of powdered sugar, three eggs, a teacupful of milk, butter, preserve of any kind. Mix the flour and sugar, beat the eggs, add them to the milk, and beat up with the flour and sugar. Butter well three saucers, half fill them, and bake in a quick oven about twenty minutes. Eemove them from the saucers when cool enough, cut in half, and spread a thin layer of preserve between each half; close them again, and serve with cream. NANTUCKET PUDDING. One quart of berries or any small fruit; two tablespoonfuls of flour, two tablespoonfuls of sugar; simmer together and turn into molds; cover with frost- -362 DUMPLINGS AND PUDDINGS. ing as for cake, or with whipped eggs and sugar, browning lightly in the oven; serve with cream, TOAST PUDDING. Toast several thin sUces of stale bread, removing the crust, butter them well, and pour over them hot stewed fruit in alternate layers. Serve warm with rich hot sauce. PLAIN RICE PUDDING. Pick over, wash and boU, a teacupful of rice; when soft, drain off the water; while warm, add to it a tablespoonful of cold butter. When cool, mix with it a cupful of sugar, a teaspoonful of grated nutmeg, and one of groimd cinnamon. Beat up four eggs very hght, whites and yolks separately; add them to the rice; then stir in a quart of sweet mUk gradually. Butter a pudding dish, turn in the mixture, and bake one hour in a moderate oven. Serve warm, with sweet wine sauce. If you have cold cooked rice, first soak it in the milk, and proceed as above. RICE PUDDING. (Fine.) Wash a teacupful of rice, and boil it in two teacupfuls of water; then add, while the rice is hot, three tablespoonfuls of butter, five tablespoonfuls of sugar, five eggs well-beaten, one tablespoonful of powdered nutmeg, a little salt, one glass of wine, a quarter of a pound of raisins, stoned and cut in halves, a quarter of a pound of Zante currants, a quarter of a pound of citron cut in slips, and one quart of cream; mix well, pour into a buttered dish and bake an hour in a mod- erate oven. — Astor House, New York City. RICE MERINGUE. One cupful of carefully sorted rice, boiled in water until it is soft; when done, drain it so as to remove all the water; cool it, and add one quart of new nulk, the well-beaten yolks of three eggs, three tablespoonfuls of white sugar, and a little nutmeg, or flavor with lemon or vanilla; pour into a baking dish, and bake about haK an hour. Let it get cold; beat the whites of the eggs, add two tablespoonfuls of sugar, flavor with lemon or vanilla; drop or spread it over the pudding, and slightly brown it in the oven RICE LEMON PUDDING. Put on to boil one quart of mflk, and when it simmers stir in four table- spoonfuls of rice flour that has been moistened in a httle nulk; let it come to a boil, and remove from the fire; add one-quarter of a pound of butter, and when DUMPLINGS AND PUDDINGS. 363 cool, the grated peel, with the juice of two lemons, and the yolks and beaten whites of four eggs; sweeten to taste; one wine-glassful of wine, put in the last thing, is also an improvement. RICE PUDDING WITHOUT EGGS. Two quarts of nulk, two-thirds of a cupfiil of rice, a cupful, of sugar, a piece of butter as large as a walnut, a teaspoonful of cinnamon, a httle nutmeg and a pinch of salt. Put into a deep pudding-dish, well-buttered, set into a moderate oven; stir it once or twice until it begins to cook, let it remain in the oven about two hours (until it is the consistency of cream). Eat cold. FRUIT RICE PUDDING. One large teacupful of rice, a little water to cook it partially; dry, line an earthen basin with part of it; fill nearly full with pared, cored and quartered apples, or any fruit you choose; cover with the balance of your rice; tie a cloth tightly over the top, and steam one hour. To be eaten with sweet sauce. Do not butter your dish. BOILED RICE PUDDING. No. i. One cupful of cold, boiled rice, one cupful of sugar, foiu" eggs, a pinch of soda, and a pinch of salt. Put it all in a bowl, and beat it up until it is very Ught and white. Beat f ovu: ounces of butter to a cream, put it into the pudding, and ten drops of essence of lemon. Beat altogether for five minutes. Butter a mold, pour the pudding into it, and boil for two hours. Serve with sweet finiit sauce. BOILED RICE PUDDING. No. 2. Wash two teacupfuls of rice, and soak it in water for half an hour; then turn off the water, and mix the rice with half a pound of raisins stoned and cut in halves; add a httle salt, tie the whole in a cloth, leaving room for the rice to swell to twice its natural size, and boU two hours in plenty of water; serve with wine sauce. RICE SNOW-BALLS. Wash two teacupfuls of rice, and bofl. it in one teacupful of water and one of milk , with a little salt; if the rice is not tender when the milk and water are absorbed, add a httle more milk and water; when the rice is tender, flavor with vamlla, form it into balls, or mold it into a compact form with httle cups; place these rice balls around the inside of a deep dish, fiU the dish with a rich soft custard, and serve either hot or cold. The custard and balls should be flavored with the same. 24 364 DUMPLINGS AND PUDDINGS. PRUNE PUDDING. Heat a little more than a pint of sweet milk to the boiling point, then stir in gradually a Httle cold milk in which you have rubbed smooth a heaping table- Bpoonful of corn-starch; add sugar to suit your taste; three well-beaten eggs, about a teaspoonful of butter, and a Uttle grated nutmeg. Let this come to a boa, then pour it in a buttered pudding-dish, first adding a cupful of stewed prunes, with the stones taken out. Bake for from fifteen to twenty minutes, according to the state of the oven. Serve with or without sauce. A httle cream improves it if poured over it when placed in saucers. BLACKBERRY OR WHORTLEBERRY PUDDING. Three cupfuls of flour, one cupful of molasses, half a cupful of milk, a tea- spoonful of salt, a httle cloves and cumamon, a teaspoonful of soda, dissolved in a little of the milk. Stir in a quart of huckleberries, floured. Boil in a weU- buttered mold two hours. Serve with brandy sauce. BAKED HUCKLEBERRY PUDDING. One quart of ripe, fresh huckleberries or blueberries; half a teaspoonful of mace or nutmeg, three eggs weU beaten, separately; two cupfuls of sugar; one tablespoonful of cold butter; one cupful of sweet milk, one pint of flour, two teaspoonf uls of baking-powder. Roll the berries weU in the flour, and add them last of aU. Bake half an hour and serve with sauce. There is no more delicate and dehcious pudding than this. FRUIT PUDDING. This pudding is made without cooking and is nice prepared the day before used. Stew currants or any small fruits, either fresh or dried, sweeten with sugar to taste, and poiu" hot over fhin shces of bread with the crust cut off, placed in a suitable dish, first a layer of bread, then the hot stewed fruit, then bread and fruit, then bread, leaving the fruit last. Put a plate over the top and when cool, set it on ice. Serve with sugar and cream. This pudding is very fine made with Boston crackers spht open, and placed in layers with stewed peaches. BOILED CURRANT PUDDING. Five cupfuls of sifted flour in which two teaspoonfuls of baMng-powder have been sifted. One-half a cupful of chopped suet; half a pound of currants, milk, DUMPLINGS AND PUDDINGS. 365 a pinch of salt. Wash the currants, dry them thoroughly, and pick away any stalks or grit; chop the suet finely; mix all the ingredients together and moisten with sufficient milk to make the pudding into a stiff batter; tie it up in a floured cloth, put it into boiling water, and boil for three hours and a half. Serve with jeUy sauce made very sweet. TRANSPARENT PUDDING. A small cupful of fresh butter warmed, but not melted, one cupful of sifted sugar creamed with the butter, a teaspoonful of nutmeg, grated, eight eggs, yolks and whites beaten separately. Beat the butter and sugar hght, and then add the nutmeg and the beaten eggs, which should be stirred in gradually; flavor with vanilla, almond, peach or rosewater; stir hard; butter a deep dish, line with puff -paste, and bake half an hour. Then make a meringue for the top, and brown. Serve cold. SWEET-POTATO PUDDING. To a large sweet potato, weighing two pounds, allow half a pound of sugar, half a pound of butter, one giU of sweet cream, one giU of strong wine or brandy, ene grated nutmeg, a little lemon peel, and four eggs. Boil the potato \mtil thoroughly done, mash up fine, and while hot add the sugar and butter. Set aside to cool while you beat the eggs hght, and add the seasoning last. Line tin plates with puff -paste, and pour in the mixture. Bake in a moderate but regularly heated oven. When the puddings are drawn from the fire, cover the top with thinly shced bits of preserved citron or quince marmalade. Strew the top thickly with granulated white sugar, and serve, with the addition of a glass of rich milk for each person at table. PINEAPPLE PUDDING. Butter a pudding-dish and line the bottom and sides with slices of stale cake (sponge cake is best); pare and slice thin a large pineapple; place in the dish first a layer of pineapple, then strew with sugar, then riore pineapple, and so on until all is used. Pour over a small teacupful of water, and cover with sHces of cake which have been dipped in cold water; cover the whole with a buttered plate, and bake slowly for two hours. ORANGE ROLEY POLEY. Make a hght dough the same as for apple dimiphngs, roU it out into a narrow long sheet, about quarter of an inch thick. Spread thickly over it peeled and sliced oranges, sprinkle it plentifully with white sugar; scatter over aU a tea- spoonful or two of grated orange-peel, then roU it up. Fold the edges well $66 DUMPLINGS AND PUDDINGS. together, to keep the juices from running out. BoU it in a floured cloth one hour and a half. Serve it with lemon sauce. Fine. ROLEY FOLEY PUDDING. (Apple.) Peel, core and slice sour apples; make a rich biscuit dough, or raised biscuit dough may be used if rolled thinner; roU not quite half an inch thick, lay the shoes on the paste, roU up, tuck in the ends, prick deeply with a fork, lay it in a steamer, and steam hard for an hour and three-quarters. Or, wrap it in a pud- ding-cloth well floured; tie the ends, baste up the sides, plunge into boiling water, and bofl continually an hour and a half, perhaps more. Stoned cherries, dried fruits, or any kiad of berries, fresh or dried, may be used. FRUIT PUFF PUDDING. Into one pint of flour stir two teaspoonfuls bakiug-powder and a little salt; then sift and stir the mixture into milk, untfl very soft. Place weU-greased cups in a steamer, put in each a spoonful of the above batter, then add one of berries or steamed apples, cover with another spoonful of batter, and steam twenty minutes. This pudding is deUcious made with strawberries, and eaten with a sauce made of two eggs, half a cup butter, a cup of sugar beaten thor- oughly with a cup of boiling milk, and one cup of strawberries. SPONGE CAKE PUDDING. No. i. Bake a common sponge cake in a flat-bottomed pudding-dish; when ready to use, cut in six or eight pieces; split and spread with butter, and return them to the dish. Make a custard with four eggs to a quart of milk; flavor and sweeten to taste; pour over the cake, and bake one-half hour. The cake will swell and flu the custard. Serve with or without sauce. SPONGE CAKE PUDDING. No. 2. Butter a pudding-mold: flU the mold with small spongecakes or shoes of stale plain cake, that have been soaked in a hquid made by dissolving one-half pint of jeUy in a pint of hot water. This will be of as fine a flavor and much better for all than if the cake had been soaked in wine. Make a sufficient quan- tity of custard to flU the mold, and leave as much more to be boiled in a dish by itself. Set the mold, after being tightly covered, into a kettle, and boil one hour. Turn out of the mold, and serve with some of the other custard poured over it. GRAHAM PUDDING. Mix well together one half a coffee-cupful of molasses, one-quarter of a cup- fiil of butter, one egg, one-half a cupful of milk, one-half a teaspoonful of pure DUMPLINGS AND PUDDINGS. 367 3oda, one and one half cupfuls of good Graham flour, one small teacupful of raisins, spices to taste. Steam four hours, and serve with brandy or wine sauce, or any sauce that may be preferred. This makes a showy as weU as a Jight and wholesome dessert, and has the merit of simpUcity and cheapness. BANANA PUDDING. Cut sponge cake in sKces, and, in a glass dish, put alternately a layer of cake and a layer of bananas sliced. Make a soft custard, flavor with a Kttle wine, and pour over it. Beat the whites of the eggs to a stiff froth and heap over the whole. Peaches cut up, left a few hours in sugar and then scalded, and added when cold to thick boUed custard, made rather sweet, are a dehcious dessert. DRIED PEACH PUDDING. Boil one pint of milk and while hot turn it over a pint of bread-crumbs. Stir into it a tablespoonful of butter, one pint of dried peaches stewed soft. When all is cool, add two weU-beaten eggs, half of a cupful of sugar and a pinch of salt; flavor to taste. Put into a weU-buttered pudding-dish and bake half an hour. SUET PUDDING, PLAIN. One cupful of chopped suet, one cupful of mDk, two eggs beaten, half a tea- Bpoonful of salt, and enough flour to make a stiff batter, but thin enough to pour from a spoon. Put into a bowl, cover with a cloth, and boil three hours. The game, made a httle thinner, with a few raisins added, and baked in a well- greased dish is excellent. Two teaspoonfuls of baking-powder in the flour improves this pudding. Or if made with sour milk and soda it is equally as good. SUET PLUM PUDDING. One cupful of suet, chopped fine, one cupful of cooking molasses, one cupful of milk, one cupful of raisins, three and one-half cupfuls of flour, one egg, one fceaspoonful of cloves, two of cinnamon, and one of nutmeg, a little salt, one tea- spoonful of soda; boil three hours in a pudding-mold set into a kettle of water; eat with common sweet sauce. If sour milk is used in place of sweet, the pud- ding wlU be much hghter. PEACH COBBLER. Line a deep dish with rich thick crust; pare and cut into halves or quarters some juicy, rather tart peaches; put in sugar, spices and flavoring to taste; stew it slightly, and put it in the lined dish; cover with thick crust of rich puff -paste, 368 DUMPLINGS AND PUDDINGS. and bake a rich brown; when done, break up the top crust into small pieces, and stir it into the fruit; serve hot or cold; very palatable without sauce, but more BO with plain, rich cream or cream sauce, or with a rich brandy or wine. Othei fruits can be used in place of peaches. Currants are best made in this manner: Press the currants through a sieve to free it from pips; to each pint of the pulp put two ounces of crumbed bread and four ounces of sugar; bake with a rim of puff -paste; serve with cream. White currants may be used instead of red. HOMINY PUDDING. Two-thirds of a cupful of hominy, one and a half pints of milk, two eggs, one tablespoonful of butter, one teaspoonful of extract of lemon or vanilla, one cupful of sugar. BoU hominy in milk one hour; then pour it on the eggs, extract and sugar, beaten together; add butter, pour in buttered pudding-dish, bake in hot oven for twenty minutes. BAKED BERRY ROLLS. EoU rich biscuit-dough thin, cut it into httle squares four inches wide and seven inches long. Spread over with berries. Eoll up the crust, and put the rolls in a dripping-pan just a httle apart; put a piece of butter on each roll, spices if you hke. Strew over a large handful of sugar, a httle hot water. Set in the oven and bake like dumphngs. Served with sweet sauce. GREEN-CORN PUDDING. Take two dozen ftill ears of sweet green com, score the kernels and cut them from the cob. Scrape off what remains on the cob with a knife. Add a pint and a half or one quart of milk, according to the youngness and juiciness of the corn. Add four eggs well beaten, a half teacupful of flour, a half teacupful of butter, a tablespoonful of sugar, and salt to taste. Bake in a well-greased earthen dish, in a hot oven, two hours. Place it on the table browned and smoking hot, eat it with plenty of fresh butter. This can be used as a dessert, by serving a sweet sauce with it. If eaten plainly with butter, it answers as a side vegetable. GENEVA WAFERS. Two eggs, three ounces of butter, three ounces of flour, three ounces of pounded sugar. Well whisk the eggs, put them into a basin, and stir to them the butter, which should be beaten to a cream; add the flour and sifted sugar gradu- ally, and then mix all well together. Butter a baking-sheet, and drop on it a teaspoonful of the mixture at a time, leaving a space between each. Bake in a cool oven; watch the pieces of paste, and, when half done, roU them up hke DUMPLINGS AND PUDDINGS. 369 wafers, and put in a small wedge of bread or piece of wood, to keep them in shape. Return them to the oven until crisp. Before serving, remove the bread, put a spoonful of preserve ia the widest end, and fill up with whipped cream. This is a very pretty and ornamental dish for the supper-table, and is very nice, and very easily made. MINUTE PUDDING. No. i. Set a sauce-pan or deep frying-pan on the stove, the bottom and sides well buttered, put into it a quart of sweet milk, a pinch of salt, and a piece of butter as large as half an egg; when it boUs have ready a dish of sifted flour, stir it into the boiling nulk, sifting it through your fingers, a handful at a time, imtU it becomes smooth and quite thick. Turn it into a dish that has been dipped in water. Make a sauce very sweet to serve with it. Maple molasses is f/ne, with it. This pudding is much improved by adding canned berries or fresh ones just before taking from the stove. MINUTE PUDDING. No. 2. One quart of milk, salt, two eggs, about a pint of flour. Beat the eggs weU; add the flour and enough milk to make it smooth. Butter the sauce-pan and put in the remainder of the milk well salted; when it boils, stir in the flour, eggs, etc., hghtly; let it cook well. It should be of the consistency of thick com mush. Serve immediately with the following simple sauce, viz : Rich milk or cream sweetened to taste, and flavored with grated nutmeg. SUNDERLAND PUDDING. One cupful of sugar, half a cupful of cold butter, a pint of milk, two cupfuls of sifted flour, and five eggs. Make the milk hot; stir in the butter, and let it cool before the other ingredients are added to it; then stir in the sugar, flour, and eggs, which should be well whisked, and omit the whites of two; flavor with a little grated lemon-rind, and beat the mixture well. Butter some small cups, rather more than half fill them; bake from twenty minutes to half an hoiu", according to the size of the puddings, and serve with fruit, custard or ' wine sauce, a little of which may be povu-ed over them. They may be dropped by spoonfuls on buttered tins, and baked, if cups are not convenient. JELLY PUDDINGS. Two cupfuls of very fine, stale biscuit or bread-crumbs; one cupful of rich milk — half cream, if you can get it; five eggs, beaten very light; half a tea- spoonful of soda, stirred in boiling water; one cupful of sweet jelly, jam or mar- malade. Scald the milk and pour over the crumbs. Beat until half cold, and 370 DUMPLINGS AND PUDDINGS. stir in the beaten yolks, then whites, finally the soda. Fill large cups half full with the batter; set ia a quick oven and bake half an hour. When done, turn out quickly, and dexterously; with a sharp knife make an incision in the side of each; puU partly open, and put a Uberal spoonful of the conserve within. Close the slit by pinching the edges with your fingers. Eat warm with sweetened cream. QUICK PUDDING. Soak and spht some crackers; lay the surface over with raisins and citron; put the halves together, tie them in a bag, and boil fifteen minutes in milk and water: delicious with rich sauce. READY PUDDING. Make a batter of one quart of milk, and about one pound of flovu"; add six eggs, the yolks and whites separately beaten, a teaspoonful of salt and four tablespoonfuls of sugar. It should be as stiff as can possibly be stirred with a spoon. Dip a spoonful at a time into quick boLLing water, boil from five to ten minutes, take out. Serve hot with sauce or syrup. A ROYAL DESSERT. Cut a stale cake into slices an inch and a half in thickness; pour over them a little good, sweet cream; then fry lightly in fresh butter in a smooth frying- pan; when done, place over each shce of cake a layer of preserves; or, you may make a rich sauce to be served with it. Another dish equally as good, is to dip thin shces of bread into fresh milk; have ready two eggs weU-beaten; dip the shces in the egg, and fry them in butter to a fight brown; when fried, pour over them a syrup, any kind that you choose, and serve hot. HUCKLEBERRIES WITH CRACKERS AND CREAM. Pick over carefully one quart of blueberries, and keep them on ice until wanted. Put into each bowl, for each guest, two soda-crackers, broken in not too smaU pieces; add a few tablespoonfuls of berries, a teaspoonful of powdered sugar, and fill the bowl with the richest of cold, sweet cream. This is an old- fashioned New England breakfast dish. It also answers for a dessert. THE FAMILY DINING ROOM. REAR VIEW OF THE WHITE HOUSE, BRANDY SAUCE, COLD. Two cupfuls of powdered sugar, half a cupful of butter, one wine-glassful of brandy, cinnamon and nutmeg, a teaspoonful of each. Warm the butter slightly, and work it to a Ught cream with the sugar, then add the brandy and spices; beat it hard and set aside until wanted. Should be put iuto a mold to look nicely, and serve on a fiat dish. BRANDY OR WINE SAUCE. No. I. Stir a heaping teaspoonful of corn-starch in a httle cold water to a smooth paste (or instead use a tablespoonful of sifted flour); add to it a cupful of boiling water, with one cupful of sugar, a piece of butter as large as an egg, boU all together ten minutes. Kemove from the fire, and when cool, stir into it half of a cupful of brandy or wine. It should be about as thick as thin syrup, RICH WINE SAUCE. No. 2. One cupful of butter, two of powdered sugar, half a cupful of wine. Beat the butter to a cream. Add the sugar gradually, and when very light add the wine, which has been made hot, a httle at a time, a teaspoonful of grated nut- meg. Place the bowl in a basin of hot water, and stir for two minutes. The «auce should be smooth and foamy. BRANDY OR WINE SAUCE. No. 3. Take one cupful of butter, two of powdered sugar, the whites of two eggs, five tablespoonf uls of sherry wine or brandy, and a quarter of a cupful of boiling water. Beat butter and sugar to a cream, add the whites of the eggs, one at a time, unbeaten, and then the wine or brandy. Place the bowl in hob water, and stir till smooth and frothy. 3f2 SAUCES FOR PUDDINGS. SAUCE FOR PLUM-PUDDING. (Superior.) Cream together a cupful of sugar and half a cupful of butter; when light and creamy, add the weU-beaten yolks of four eggs. Stir into this one wine- glass of wine or one of brandy, a pinch of salt and one large cupful of hot cream or rich milt. Beat this mixture well; place it in a sauce-pan over the fire, stir it xintil it cooks sufficiently to thicken like cream. Be sure and not lat it boiL Delicious. LIQUID BRANDY SAUCE. Brown over the fire three tablespoonfuls of sugar; add a cupful of water, six whole cloves and a piece of stick cinnamon, the yellow rind of a lemon cut very thin; let the sauce boil, strain while hot, then pour it into a sauce bowl contain- ing the juice of the lemon and a cup of brandy. Serve warm. GRANDMOTHER'S SAUCE. Cream together a cupful of sifted sugar and half a cupfiol of butter, add a teaspoonful of ground cinnamon and an egg well beaten. Boil a teacupful of milk and turn it, boiKng hot, over the mixture slowly, stirring aU the time; this win cook the egg smoothly. It may be served cold or hot. SUGAR SAUCE. One coffee-cupful of granulated sugar, half of a cupful of water, a piece of butter the size of a walnut. BoU aU together until it becomes the consistency of syrup. Flavor with lemon or vaniUa extract. A tablespoonful of lemon-juice is an improvement. Nice with cottage pudding. LEMON SAUCE. One cupful of sugar, half a cupful of butter, one egg beaten light, one lemon, Juice and grated rind, half a cupful of boiltng water; put in a tin basin and thicken over steam. LEMON CREAM SAUCE, HOT. Put half a pint of new milk on the fire, and when it boils stir into it one tea- spoonful of wheat flour, foiu" oiuices of sugar and the well-beaten yolks of three eggs; remove it from the fire and add the grated rind and the juice of one lemon; stir it well, and serve hot in a sauce tureen. ORANGE CREAM SAUCE, HOT. This is made as " Lemon Cream Sauce," substituting orange for lemon. Creams for puddings, pies and fritters, may be made in the same manner SAUCES FOR PUDDINGS. 373 with any other flavoring; if flour is used in making them, it should boil in the milk three or four minutes. COLD LEMON SAUCE. Beat to a cream one teacupful of butter and two teacupfuls of fine white sugar; then stir in the juice and grated rind of one lemon; grate nutmeg upon the sauce, and serve on a flat dish. COLD ORANGE SAUCE. Beat to a cream one teacupful of butter and two teacupfuls of fine white sugar; iiien stir in the grated rind of one orange and the juice of two; stir until aU the orange- juice is absorbed; grate nutmeg upon the sauce, and serve on a flat dish. COLD CREAM SAUCE. Stir to a cream one cupful of sugar, half a cupful of butter, then add a cupful of sweet, thick, cold cream, flavor to taste. Stir well, and set it in a cool place. CREAM SAUCE, WARM. Heat a pint of cream slowly in a double boiler; when nearly bofling, set it ofiE from the fire, put into it half a cupful of sugar, a httle nutmeg or vanilla extract; stir it thoroughly, and add, when cool, the whites of two weU-beaten eggs. Set it on the fire in a dish containing hot water to keep it warm until needed, stir- ring once or more. CARAMEL SAUCE. Place over the fire a sauce-pan; when it begins to be hot, put into it four tablespoonfuls of white sugar, and one tablespoonful of water. Stir it continu- ally for three or four minutes, until all the water evaporates; then watch it carefully until it becomes a delicate brown color. Have ready a pint of cold water and cup of sugar mixed with some flavoring; turn it into the sauce-pan wdth the browned sugar, and let it simmer for ten minutes; then add half a glass of brandy or a glass of wine. The wine or brandy may be omitted if preferred. A GOOD, PLAIN SAUCE. A good sauce to go with plain fruit puddings is made by mixing one cupful of brown sugar, one cupfvd of best molasses, half a cupful of butter, one large teaspoonful of flour; add the juice and grated rind of one lemon, half a nutmeg, grated, half a teaspoonful of cloves and cinnamon. When these are aU stirred together, add a teacupful of boiling water; stir it constantly, put into a sauce- pan and let it boil until clear; then strain. 374 SAUCES FOR PUDDINGS. OLD-STYLE SAUCE. One pint of sour cream, the juice and finely grated rind of a large lemon; sugar to taste. Beat hard and long until the sauce is very hght. This is delic- ious with cold " Brown Betty " — a form of cold farina, corn-starch, blanc-mange, and the like. PLAIN COLD, HARD SAUCE. Stir together one cupful of white sugar, and half a cupful of butter, until it is creamy and hght; add flavoring to taste. This is very nice, flavored with the juice of raspberries or strawberries, or beat into it a cupful of ripe strawberries or raspberries and the white of an egg, beaten stiff. CUSTARD SAUCE. One cupful of sugar, two beaten eggs, one pint of milk, flavoring to taste, brandy or wine, if preferred. Heat the mflk to boihng, add by degrees the beaten eggs and sugar, put in the flavoring, and set within a pan of boihng water; stir imtil it begins to thicken; then take it off, and stir in the brandy or wine gradually; set, until wanted, within a pan of boihng water. MILK SAUCE. No. i. Dissolve a tablespoonful of flour in cold milk; see that it is free from Imnps. Whisk an ounce of butter and a cupful of sugar to a cream, and add to if a pinch of salt. Mix together half a pint of milk, one egg, and the flour; stir this into the butter, and add a dash of nutmeg, or any flavor; heat until near the boiling point, and serve. Very nice in place of cold cream. MILK OR CREAM SAUCE. Cream or rich mflk, simply sweetened with plenty of white sugar and flavored^ answers the purpose of some kinds of pudding, and can be made very quickly. FRUIT SAUCE. Two thirds of a cupful of sugar, a pint of raspberries or strawberries, a table- spoonful of melted butter and a cupful of hot water. BoU aU together slowly, removing the scum as fast as it rises; then strain through a sieve. This is very good served with dumphngs or apple puddings. JELLY SAUCE. Melt two tablespoonfuls of sugar and half a cupful of jelly over the fire in a cupful of boiling water, adding also two tablespoonfuls of butter; then stir into SAUCES FOR PUDDINGS. 375 it & teaspoonful of corn-starch, dissolved in half a cupful of water or -wine; add it to the jelly, and let it come to a boil. Set it in a dish of hot water to keep it warm until time to serve; stir occasionally. Any fruit jeUy can be used. COMMON SWEET SAUCE. Into a pint of water stir a paste made of a tablespooonful of corn-starch or flour (rubbed smooth with a little cold water); add a cupful of sugar and a table- spoonful of vinegar. Cook well for three minutes. Take from the fire and add a piece of butter as large as a small egg; when cool, flavor with a tablespoonful of vanilla or lemon extract. SYRUP FOR FRUIT SAUCE. Att excellent syrup for fruit sauce is made of Morello cherries (red, sour cherries). For each pound of cherry juice, allow half a pound of sugar and six cherry kernels ; seed the cherries and let them stand in a bowl over night ; in the morning, press them through a fine cloth which has been dipped in boiUng water ; weigh the juice, add the sugar, boil fifteen minutes, removing aU the scum. Fill small bottles that are perfectly dry with the syrup; when it is cold, cork the bottles tightly, seal them and keep them in a cool place, standing upright. Most excellent to put into pudding sauces. ROSE BRANDY. (For Cakes and Puddings.) Gather the leaves of roses while the dew is on them, and as soon as they open, put them into a wide-mouthed bottle, and when the bottle is fuU, pour in the best of fourth proof French brandy. It wiU be fit for use in three or four weeks, and may be frequently replenished. It is sometimes considered preferable to wine as a flavoring to pastries and pud- ding sauces. LEMON BRANDY. (For Cakes and Puddings.) When you use lemons for punch or lemonade, do not throw away xne peeJs, but cut them in small pieces— the thin yeUow outside (the thick part is not good), and put them in a glass jar or bottle of brandy. You wiU find this brandy useful for many purposes. In the same way keep for use the kernels of peach and plum stones, pound- ing them slightly before you put them into the brandy. Fruit for preserving should be sound and free from all defects, using white sugar, and also that which is dry, which produces the nicest syrup; dark sugar can be used by being clarified, which is done by dissolving two pounds of sugar in a pint of water; add to it the white of an egg, and beat it well, put it into a preserving kettle on the fire, and stir with a wooden spoon. As soon as it begins to sweU and boil up, throw in a httle cold water; let it boil up again, take it off, and remove the scum; boil it again, throw in more cold water, and remove the- scum; repeat until it is clear and pours hke oil from the spoon. In the old way of preserving, we used pound for pound, when they were kept in stone jars or crocks; now, as most preserves are put up in sealed jars or cans, less sugar seems sufficient; three-quarters of a pound of sugar is generally all that is required for a pound of fniit. Fruit should be boiled in a porcelain-lined or granite-ware dish, if possible;, but other utensils, copper or metal, if made bright and clean, answer as weU. Any of the fruits that have been preserved in syrup may be converted into- dry preserves, by first draining them from the syrup, and then drying them in a stove or very moderate oven, adding to them a quantity of powdered loaf sugar, which wSl gradually penetrate the fruit, while the fiuid parts of the syrap gently evaporate. They should be dried in the stove or oven on a sieve, nud turned, every six or eight hours, fresh powdered sugar being sifted over them every time they are turned. Afterwards, they are to be kept in a dry situation, in drawers or boxes. Ciurants and cherries preserved whole in this manner, in bunches, are extremely elegant, and have a fine flavor. In this way it is, also, that- orange and lemon chips are preserved. Mold can be prevented from forming on fruit jellies by pouring a little melted paraffine over the top. When cool, it wiU harden to a solid cake, which can be-, easily removed when the jelly is used, and saved to use over again another fear. . It is perfectly harmless and tasteless. FUESEHVES, JELLIES, ETC. 377 Large glass ttiinblers are the best for keeping jellies, much better than large vessels, for by being opened frequently they soon spoil ; a paper should be cut to fit, and placed over the jeUy; then put on the Ud or cover, with thick paper rubbed over on the inside with the white of an egg. There cannot be too much care taken in selecting fruit for jeUies, for if the fruit is over ripe, any amount of time in boiling wiU never make it jelly, — there is where so many fail in making good jeUy; and another important matter is overlooked — that of carefully skimming off the juice after it begins to boU and a scum rises from the bottom to the top; the juice should not be stirred, but the scum carefully taken off: if allowed to boil under, the jelly wiQ not be clear. When either preserves or canned fruits show any indications of fermenta- tion, they should be immediately rebelled with more sugar, to save them. It is much better to be generous with the sugar at first, than to have any losses after- wards. Keep aU preserves in a cool, dry closet. PRESERVED CHERRIES. Take large, ripe Morella cherries; weigh them, and to each pound allow a pound of loaf sugar. Stone the cherries, (opening them with a sharp quiU,) and save the juice that comes from them in the process. As you stone them, throw them into a large pan or tureen, and strew about half the sugar over them, and let them lie in it an hour or two after they are all stoned. Then put them into a preserving-kettle with the remainder of the sugar, and boil and skim them till the fruit is clear and the syrup thick. PRESERVED CRANBERRIES. The cranberries must be large and ripe. Wash them, and to six quarts of cranberries aJlow nine pounds of the best loaf sugar. Take three quarts of the cranberries, and put them into a stew-pan vsdth a pint and a half of water. Cover the pan, and boil or stew them till they are aU to pieces. Then squeeze the juice through a jelly bag. Put the sugar into a preserving kettle, poiu: the cranberry juice over it, and let it stand until it is aU melted, stirring it up fre- quently. Then place the kettle over the fire, and put in the remaining three quarts of whole cranberries. Let them boU tiU they are tender, clear, and of a bright color, skimming them frequently. When done, put them warm into jars with the syrup, which should be hke a thick jeUy. PRESERVED STRAWBERRIES. For every pound of fruit weigh a pound of refined sugar, put them with the sugar over the fire in a porcelain kettle, bring to a boil slowly about twenty 37^ PRESERVES, JELLIES, ETC. minutes. Take them out carefully with a perforated skimmer, and fill your hot jars nearly fuU; boU the juice a few minutes longer, and fill up the jars; seal them hot. Keep in a cool, dry place. TO PRESERVE BERRIES WHOLE. (Excellent.) Buy the fruit when not too ripe, pick over immediately, wash if absolutely necessary, and put in glass jars, filling each one about two-thirds fuU. Put in the preserving kettle a pound of sugar and one cupful of water for every two pounds of fruit, and let it come slowly to a boil. Pour this syrup into the jars over the berries, filUng them up to the brim; then set the jars in a pot of cold water on the stove, and let the water boil and the fruit become scalding hot. Now take them out and seal perfectly tight. If this process is followed thoroughly, the fruit will keep for several years. PRESERVED EGG PLUMS. Use a pound of sugar for a pound of plums; wash the plums, and wipe dry; put the sugar on a slow fire in the preserving-kettle, with as much water as Yidll melt the sugar, and let it simmer slowly; then prick each plum thoroughly with a needle, or a fork with fine prongs, and place a layer of them in the syrup; let them cook until they lose their color a Uttle and the skins begin to break: then lift them out with a perforated skimmer, and place them singly in a large dish to cool; then put another layer of plums in the syrup, and let them cook and cool in the same manner, until the whole are done; as they cool, carefully replace the broken skins so as not to spoil the appearance of the plums; when the last layer is finished, return the first to the kettle, and boil until transparent; do the same with each layer; while the latest cooked are cooling, place the first in glass jars; when all are done, pour the hot syrup over them; when they are cold, close as usual; the jelly should be of the color and consistency of rich wine JeUy. PRESERVED PEACHES. Peaches for preserving may be ripe but not soft; cut them in halves, take out the stones, and pare them neatly; take as many pounds of white sugar as of fruit, put to each pound of sugar a teacupful of water; stir it until it is dissolved; set it over a moderate fire; when it is boiling hot, put in the peaches; let them boil gently until a pure, clear, uniform color; turn those at the bottom to the top carefiilly with a skimmer several times; do not hurry them. When they are clear, take each half up with a spoon, and spread the halves on flat dishes to become cold. When all are done, let the syrup boil until it is quite thick; pour it PRESEHVES, JELLIES, ETC. 379 into a large pitcher, and let it set to cool and settle. When the peaches are cold put them carefully into jars, and pour the syrup over them, leaving any sedi- ment which has settled at the bottom, or strain the syrup. Some of the kernels from the peach-stones may be put in with the peaches while boiling. Let them remaiu open one night, then cover. In Uke manner quince, plum, apricot, apple, cherry, greengage and othei fruit preserves are made; in every case fine large fruit should be taken, free from imperfections, and the sUghtest bruises or other fault should be removed. PRESERVED GREEN TOMATOES. Take one peck of green tomatoes. Shce six fresh lemons without removing the skins, but taking out the seeds; put to this quantity six pounds of sugar, common white, and boil until transparent and the syrup thick. Giuger root may be added, if hked. PRESF'^VED APPLES. (Whole.) Peel and core large firm apples (pippins are best). Throw them into water as you pare them. BoU the parings in water for fifteen minutes, allowing a piat to one pound of fruit. Then strain, and, adding three-quarters of a pound of sugar to each pint of water, as measured at first, with enough lemon-peel, orange-peel or mace, to impart a pleasant flavor, return to the kettle. When the syrup has been weU-skimmed and is clear, poiu" it boiling hot over the apples, which must be drained from the water in which they have hitherto stood. Let them remain in the syrup imtil both are perfectly cold. Then, covering closely, let them simmer over a slow fire imtil transparent. When aU the minutiae of these directions are attended to, the fruit wiU remain imbroken, and present a beautiful and inviting appearance. PRESERVED QUINCES. Pare, core and quarter your fruit, then weigh it and allow an equal quantity of white sugar. Take the paiings and cores, and put in a preserving-kettle; cover them with water and boil for half an hour; then strain through a hair sieve, and put the juice back into the kettle and boil the quinces in it a Uttle at a time until they are tender; hft out as they are done with a drainer and lay on a dish; if the hquid seems scarce add more water. When aU are cooked, throw into this Uquor the sugar, and allow it to boil ten minutes before putting in the quinces; let them boU until they change color, say one hour and a quarter, on a slow fire; while they are boiling occasionally slip a silver spoon under them to see that they do not bum, but on no account stir them. Have two fresh lemona 25 38o PRESERVES, JELLIES, ETC. cut in thin slices, and when the fruit is being put in jars lay a slice or two in each. Quinces may be steamed until tender. PRESERVED PEARS. One poimd of fruit, one pound of sugar; pare off the peeling thin. Make a nice syrup of nearly one cupful of water and one pound of sugar, and when clarified by boiling and skimming put ia the pears and stew gently imtil clear. Choose rather pears like the Seckle for preserving, both on account of the flavor and size. A nice way is to stick a clove in the blossom end of each pear, for this fruit seems to require some extraneous flavor to bring out its own piquancy. Another acceptable addition to pear preserves may be found instead, by adding the juice and thinly pared rind of one lemon to each flve pounds of fruit. If the pears are hard and tough, parboil them until tender before beginning to pre- serve, and from the same water take what you need for making their syrup. If you can procure only large pears to preserve, cut them into halves, or even slices, so that they can get done more quickly, and lose nothing in appearance, either. PINEAPPLE PRESERVES. Twist off the top and bottom, and pare off the rough outside of pineapples; then weigh them and cut them ia sUces, chips or quarters, or cut them in f oiu* or six, and shape each piece hke a whole pineapple; to each pound of fruit, put a teacupful of water; put it in a preserving kettle, cover it and set it over the fire, and let them boil gently until they are tender and clear; then take them from the water, by sticking a fork in the centre of each shce, or with a skimmer, into a dish. Put to the water white sugar, a pound for each pound of fruit; stir it vmtil it is all dissolved; then put in the pineapple, cover the kettle, and let them boil gently until transparent thoughout; when it is so, take it out, let it cool, and put it in glass jars; let the syrup boil or simmer gently until it is thick and rich, and when nearly cool, pour it over the fruit. The next day secure the jars, as before directed. Pineapple done in this way is a beautiful and deUcious preserve. The usual manner of preserving it, by putting it into the syrup without first bofling it, makes it Uttle better than sweetened leather. TO PRESERVE WATERMELON RIND AND CITRON. Pare off the green skin, cut the watermelon rind into pieces. Weigh the pieces, and allow to each pound a povmd and a half of loaf sugar. Line your PRESERVES, JELLIES, ETC. 3.8 1 kettle with green vine-leaves, and put in the pieces without the sugar. A layer of vine-leaves must cover each layer of melon rind. Pour in water to cover the whole, and place a thick cloth over the kettle. Simmer the fruit for two hours, after scattering a few bits of alum amongst it. Spread the melon rind on a dish to cool. Melt the sugar, using a pint of water to a pound and a half of sugar, and mis with it some beaten white of egg. Boil and skim the sugar. When quite clear, put in the rind, and let it boil two hours; take out the rind, boil the syrup again, pour it over the rind, and let it remain all night. The next morning, boil the syrup with lemon-juice, allowing one lemon to a quart of syrup. When it is thick enough to hang in a drop from the point of a spoon, it is done. Put the rind in jars, and pour over it the syrup. It is not fit for use immediately. Citrons may be preserved in the same manner, first paring off the outer skin, and cutting them into quarters. Also green hmes. TO PRESERVE AND DRY GREENGAGES. To every pound of sugar allow one pound of fruit, one quarter pint of water. For this purpose, the fruit must be used before it is quite ripe, and part of the stalk must be left on. Weigh the fruit, rejecting aU that is in the least degree blemished, and put it into a Uned sauce-pan with the sugar and water, which should have been previously boiled together to a rich syrup. Boil the fruit in this for ten minutes, remove it from the fire, and drain the greengages. The next day boil up the syrup and put in the fruit again, let it simmer for three minutes, and drain the syrup away. Continue this process for five or six days, and the last time place the greengages, when drained, on a hair-sieve, and put them in an oven or warm spot to dry; keep them in a box, with paper between each layer, in a place free from damp. PRESERVED PUMPKINS. To each pound of pumpkin allow one pound of roughly pomided loaf sugar, one giU. of lemon- juice. Obtain a good, sweet pumpkin; halve it, take out the seeds, and pare off the rind; cut it into neat slices. Weigh the pumpkin, put the shces in a pan or deep dish in layers, with the sugar sprinkled between them; pour the lemon-juice over the top, and let the whole remain for two or three days. Boil aU together, adding half a pint of water to every three pounds of sugar used imtil the pumpkin becomes tender; then turn the whole into a pan, where let it remain for a week; then drain off the syrup, boil it imtU it is quite thick; skim, and 382 PRESERVES, JELLIES, ETC. pour it boiling over the pumpkin. A little bruised ginger, and lemon-rind, thinly pared, may be boiled in tbe syrup to flavor the pumpkin. — A Southern recijpe. PRESERVING FRUIT. (New Mode.) Housekeepers who dislike the tedious, old-time fashion of clarifying sugar and boihng the fruit, will appreciate the following two recipes^ no fire being needed in their preparation. The first is for " tutti f rutti, " and has been re- peatedly tested with unvarying success. Put one quart of white, preserving, fine Batavia brandy into a two-gallon stone jar that has a tightly fitting top. Then for every pound of fruit, in prime condition and perfectly dry, which you put in the brandy, use three-quarters of a pound of granulated sugar; stir every day so that the sugar will be dissolved, using a cleau, wooden spoon kept for the purpose. Every sort of fruit may be used, beginning with strawberries and ending with plums. Be sure and have at least one pound of black cherries, as they make the color of the preserve very rich. Strawberries, raspberries, blackberries, apricots, cherries (sweet and sour), peaches, plums, are all used, and, if you hke, currants and grapes. Plums and grapes should be peeled and seeded, apricots and peaches peeled and cut in quarters or eighths or dice; cherries also must be seeded: quinces maybe steamed until tender. The jar must be kept in a cool, dry place, and the daily stirring must never be forgotten, for that is the secret of success. You may use as much of one sort of fruit as you like, and it may be put in from day to day, just as you happen to have it. HaK the quantity of spirits may be used. The preserves will be ready for use within a week after the last fruit is put in, and will keep for a number of months. We have found it good eight months after making. The second is as follows: Take some pure white vinegar and mix vdth it granulated sugar until a syrup is formed quite free from acidity. Pour this syrup into earthen jars and put in it good, perfectly ripe fruit, gathered in dry weather. Cover the jars tight, and put them in a dry place. The contents will keep for six or eight months, and the flavor of the fruit wiU be excellent. TO PRESERVE FRUIT WITHOUT SUGAR. Cherries, strawberries, sliced pineapple, plums, apricots, gooseberries, etc., may be preserved in the following manner — to be used the same as fresh fruit. Gather the fruit before it is very ripe; put it in wide- mouthed bottles made for the purpose; fill them as full as they wiU hold, and cork them tight; seal the corks; put some hay in a large sauce-pan, set in the bottles, with hay between them to prevent their touching; then fill the sauce-pan with water to the necks FJiESERVES, JELLIES, ETC. 3^3 Df the bottles, and set it over the fire until the water is nearly boihng, then take it off; let it stand untU the bottles are cold. Keep them in a cool place until iranted, when the fruit will be found equal to fresh. NEW METHOD OF PRESERVING FRUIT. A new method of preserving fruit is practiced in England. Pears, apples and other fruits are reduced to a paste by jamming, which is then pressed into cakes and gently dried. When required for use it is only necessary to pour four times their weight of boiling water over them, and allow them to soak for twenty minutes, and then add sugar to suit the taste. The fine flavor of the fruit is said to be retained to perfection. The cost of the prepared product is scarcely greater than that of the original fruit, differing with the supply and price of the latter; the keeping quaUties are excellent, so that it may be had at any time of the year, and bears long sea- voyages without detriment. No peeling or coring is require } . so there is no waste. FRUIT JELLIES. Take a stone jar and put in the fruit, place this in a kettle of tepid water, and set on the fire; let it boil closely covered, until the fruit is broken to pieces; strain, pressing the bag, a stout, coarse one, hard, putting in a few handfuls each time, and between each squeezing turning it inside out to scald off the pulp and skins; to each pint of juice allow a poimd of loaf sugar; set the juice on alone to boU, and while it is boOing, put the sugar into shallow dishes or pans, and heat it in the oven, watching and stirring the sugar to prevent burning; boU the juice just twenty minutes from the time it begins fairly to boil; by this time the sugar should be very hot; throw the sugar into the boiling juice, stir- ring rapidly aU the time; withdraw the spoon when all is thoroughly dissolved; let the jelly come to a boU to make all certain; withdraw the kettle instantly from the fire; roU your glasses and cups in hot water, and fill with the scalding liquid; the jeUy will form within an hour; when cold, close and tie up as you do preserves. CURRANT JELLY. Currants for jeUy shoiild be perfectly ripe and gathered the first week of the season ; they lose their jeUy property if they hang on the bushes too long, and become too juicy— the juice will not be apt to congeal. Strip them from the stalks, put them into a stone jar, and set it in a vessel of hot water over the fire; keep the water around it boiling untU the currants are aU broken, stirring them up occasionaUy. Then squeeze them through a coarse cloth or towel. To each pint of juice aUow a pound and a quarter of refined sugar. Put 384 PRESERVES, JELLIES, ETC. the sugar into a porcelain kettle, pour the juice over it, stirring frequently. Skim it before it boils; boU about twenty minutes, or until it congeals in the spoon when held in the air. Pour it into hot jeUy glasses and seal when cool. Wild frost grape jeUy is nice made after this recipe. CURRANT JELLY. (New Method.) This recipe for making superior jelly without heat is given in a Parisian journal of chemistry, which may be worth trying by some of our readers. The currants are to be washed and squeezed in the usual way, and the juice placed in a stcaie or earthen vessel, and set away iu a cool place in the cellar. In about twenty-four hours a considerable amount of froth wiU cover the surface, pro- duced by fermentation, and this must be removed, and the whole strained again through the jeUy bag, then weighed, and an equal weight of powdered white sugar is to be added. This is to be stirred constantly imtil entirely dissolved, and then put into jars, tied up tightly, and set away. At the end of another twenty-four hours a perfectly transparent jelly of the most satisfactory flavor win be formed, which wiQ keep as long as if it had been cooked. QUINCE JELLY. Quinces for jeUy should not be quite ripe, they should be a fine yellow; rub off the down from them, core them, and cut them small; put them in a preserv- ing kettle with a teacupful of water for each pound; let them stew gently until soft, without mashing; put them in a thin muslin bag with the Uquor; press them very Ughtly; to each pint of the liquor put a pound of sugar; stir it until it is all dissolved, then set it over the fire, and let it boil gently, until by cooling some on a plate you find it a good jelly; then turn it into pots or tumblers, and when cold, secm"e as directed for jellies. RASPBERRY JELLY. To each pint of juice allow one pound of sugar. Let the raspberries be freshly gathered, quite ripe, picked from the stalks; put them into a large jar after breaking the fruit a little with a wooden spoon, and place this jar, covered, in a sauce-pan of boiling water. When the juice is well drawn, which will be in from three-quarters to one hour, strain the fruit through a fine hair sieve or cloth; measui-e the juice, and to every pint allow the above proportion of white sugar. Put the juice and sugar into a preserving-pan, place it over the fire, and boil gently until the jeUy thickens, when a httie is poured on a plate; carefuUy remove aU the scum as it rises, pour the jelly into small pots, cover down, and keep in a dry place. This jelly answers for making raspberry cream, and for flavoring various sweet dishes, when, in winter, the fresh fruit is not obtainable. PHESERVES, JELLIES, ETC. 385 APPLE JELLY. Select apples that are rather tart and highly flavored; slice them without paring; place in a porcelain preserving-kettle, cover with water, and let them cook slowly until the apples look red. Pour into a colander, drain off the juice, and let this run through a jeUy-bag; return to the kettle, which must be care- fully washed, and boil half an hour; measure it and allow to every pint of juice a pound of sugar and half the juice of a lemon; boil quickly for ten minutes. The juice of apples, boiled in shallow vessels, without a particle of sugar, makes the most sparkUng, dehcious jeUy imaginable. Eed apples will give jelly the color and clearness of claret, while that from Ught fruit is Uke amber. Take the cider just as it is made, not allowing it to ferment at all, and, if possible, boil it in a pan, flat, very large, and shallow. GRAPE JELLY. Mash well the berries so as to remove the skins; pour aU into a preserving- kettle, and cook slowly for a few minutes to extract the juice; strain through a colander, and then through a flannel jeUy-bag, keeping as hot as possible, for if not allowed to cool before putting again on the stove the jeUy comes much stiff er; a few quince seeds boiled with the berries the first time tend to stiffen it; measure the juice, allowing a poimd of loaf sugar to every pint of juice, and boil fast for at least half an hour. Try a httle, and if it seems done, remove and put into glasses. FLORIDA ORANGE JELLY. Grate the yellow rind of two Morida oranges and two lemons, and squeeze the juice into a porcelain-Uned preserving-kettle, adding the juice of two more oranges, and removing all the seeds; put in the grated rind a quarter of a pound of sugar, or more if the fruit is sour, and a giU of water, and boil these ingre- dients together until a rich syrup is formed; meantime, dissolve two ounces of gelatine in a quart of warm water, stirring it over the fire until it is entirely dis- solved; then add the syrup, strain the jeUy, and cool it in molds wet in cold water. CRAB-APPLE JELLY. The apples should be juicy and ripe. The fruit is then quartered, the black spots in the cores removed, afterward put into a preserving-kettle over the fire, with a teacupful of water in the bottom to prevent burning; more water is added as it evaporates while cooking. When boiled to a pulp, strain the apples through a coarse flannel, then proceed as for currant jelly. 386 PRESERVES, JELLIES, ETC. PEACH JELLY. Pare the peaches, take out the stones, then slice them; add to them about a quarter of the kernels. Place them in a kettle with enough water to cover them. Stir them often untU the fruit is weU cooked, then strain, and to every pint of the juice add the juice of a lemon; measure again, allowing a pound of sugar to each pint of juice; heat the sugar very hot, and add when the juice has boUed twenty nunutes; let it come to a boil, and take instantly from the fire. ORANGE SYRUP. Pare the oranges, squeeze and strata the juice from the pulp. To one pint of juice allow one pound and three-quarters of loaf sugar. Put the juice and sugar together, boil and skim it until it is cream; then sbrain it through a flannel bag, and let it stand until it becomes cool, then put in bottles and cork tight. Lemon syrup is made in the same way, except that you scald the lemons, and squeeze out the juice, allowing rather more sugar. ORANGE MARMALADE. Allow pound for pound. Pare half the oranges, and cut the rind iotio shreds. Boil iu three waters until tender, and set aside. Grrate the rind of the remaining oranges; take off, and throw away every bit of the thick white inner skin; quarter aU the oranges and take out the seeds. Chop, or cut them into small pieces; drain all the juice that will come away, without pressing them, over the sugar; heat this, stirring until the sugar is dissolvlH, adding a very little water, unless the oranges are very juicy. Boil and skim five or six minutes; put iu the boiled shreds, and cook ten minutes; then the chopped fruit and grated peel, and boil twenty minutes longer. When cold, put into small jars, tied up with bladder or paper next the fruit, cloths dipped in wax over aU. A nicer way stiQ is to put away in tumblers with self-adjusting metal tops. Press brandied tissue paper down closely to the fruit. LEMON MARMALADE Is made as you would prepare orange — allowing a pound and a quarter of sugar to a pound of the fruit, and using but half the grated peel. RAISINS. (A French Marmalade.) This recipe is particularly valuable at seasons when fruit is scarce. Take six fine large cooking apples, peel them, put them over a slo\s^fire, together with a wineglassful of Madeira wine, and half a pound of sugar. When well stewed, split PRESERVES, JELLIES, ETC. 387 and stone two and a half pounds of raisins, and put them to stew with the apples, and enough water to prevent their burning. When all appears well dissolved, beat it through a strainer bowl, and lastly through a sieve. Mold, if 5''ou like, or put away in small preserve jars, to cut in thin shoes for the orna- mentation of pastry, or to dish up for eating with cream. STRAWBERRY JAM. To each pound of fine, and not too ripe berries, allow three-quarters of a pomid of sugar. Put them into a preserving pan, and stir gently, not to break up the fruit; simmer for one-half hour, and put iuto pots air-tight. An excel- lent way to seal jelhes and jams is as the German women do: Cut round covers from writing paper a half -inch too large for the tops, smear the inside with the unbeaten white of an egg, tie over with a cord, and it wiU dry quickly and be absolutely preservative. A circular paper dipped in brandy, and laid over the toothsome contents before covering, wiU prevent any dampness from affecting the flavor. I have removed these covers heavy with mold, to find the preserve intact. GOOSEBERRY JAM. Pick tll^ gooseberries just as they begin to turn. Stem, wash and weigh. To four potmds of fruit add haK a teacupful of water; boil mitil soft and add four poimds of sugar and boil until clear. If picked at the right stage the jam will be amber-colored and firm, and very much nicer than if the fruit is pre- served when ripe. BRANDIED PEACHES OR PEARS. Four pounds of fruit, four pounds of sugar, one pint of best white brandy. Make a syrup of the sugar and enough water to dissolve it. Let this come to a boil; put the fruit in and boU five minutes. Having removed the fruit carefully, let the syrup boil fifteen minutes longer, or until it thickens well; add the brandy, and take the kettle at once from the fire; pour the hot syrup over the fruit, and seal. If, after the fruit is taken from the fire, a reddish Uquor oozes from it, drain this off before adding the clear syrtip. Put up in glass jars. Peaches and pears should be peeled for brandyiag. Plums should be pricked and watched carefully for fear of bursting. RASPBERRY JAM. To five or six pounds of fine red raspberries (not too ripe) add an equal quan- tity of the finest quality of white sugar. Mash the whole well in a preserving kettle; add about one quart of ciurant juice (a little less will do), and boU gently 388 PRESERVES, JELLIES, ETC. iintil it jellies upon a cold plate; thea put into small jars; cover with brandied paper, and tie a thick white paper over them. Keep in a dark, dry and cool place. Blackberry or strawberry jam is made the same way, leaving out the curran juice. A NEW WAY OF KEEPING FRUIT. It is stated that experiments have been made in keeping fruit in jars covered only with cotton batting, and at the end of two years the fruit was sound. Tlw ! following directions are given for the process: Use crocks, stone butter- jars on any other convenient dishes. Prepare and cook the fruit precisely as for can- ning in glass jars; flU your dishes with fruit while hot; and immediately cover with cotton batting, securely tied on. Eemember that all putrefaction is caused by the invisible creatures in the air. Cooking the fruit expels all these, and they cannot pass through the cotton batting. The fruit thus protected will keep an indefinite period. It will be remembered that TyndaU has proved that the atmospheric germs cannot pass through a layer of cotton. MACEDOINES. Suspend in the centre of the jelly mold a bunch of grapes, cherries, sherries, or currants on their stems, sections of oranges, pineapples, or brandied fruits, and pom- in a Uttle jeUy when quite cold, but not set. It makes a very agreeable effect. By a httle ingenuity you can imbed first one fruit and then another, arranging in circles, and pour a httle jeUy successively over each. Do not re-heat the jelly, but keep it in a warm place, while the mold is on ic« and the first layers are hardening. ,gXs ^^ ^ J3)^ ^ . jg '»!!^-!>^ <^(Vy5>' ^^ sxSi^ "^ Berries and all ripe, mellow fruit require but little cooking, only long enough for the sugar to penetrate. Strew sugar over them, allow them to stand a few hours, then merely scald with the sugar; half to three-quarters of a poiind is considered sufficient. Harder fruits hke pears, quinces, etc., require longer boiling. The great secret of canning is to make the fruit or vegetable perfectly air- tight. It must be put up boihng hot, and the vessel filled to the brim. Have your jars conveniently placed near your boiling fruit, in a tin pan of hot water on the stove, roU them in the hot water, then fill immediately with the hot, scalding fruit, fill to the top, and seal quickly with the tops, which should also be heated; occasionally screw down the tops tighter, as the fruit shrinks as it cools, and the glass contracts, and allows the air to enter the cans. They must be perfectly air-tight. The jars to be kept in a dark, cool, dry place. Use glass jars for fruit always, and the fruit should be cooked in a porcelain or granite-iron kettle. If you are obKged to use common large-mouthed bottles with corks, steam the corks and pare them to a close fit, driving them in with a mallet. Use the following wax for seaUng: one pound of resin, three ounces of beeswax, one and one-half ounces of taUow. Use a brush in covering the corks, and as they cool, dip the mouth into the melted wax. Place in a basin of cool water. Pack in a cool, dark, and dry cellar. After one week, examine for flaws, cracks or signs of ferment. The rubber rings used to assist in keeping the air from the fruit cans some- times become so dry and brittle as to be almost useless. They can be restored to normal condition usually by letting them he in water in which you have put a Httle ammonia. Mix in this proportion: One part of ammonia and two parts water. Sometimes they do not need to he in this more than five minutes, but frequently a half-hour is needed to restore their elasticity. 390 CANNED FRUITS. CANNED PEACHES. To one pound of peaches allow half a pound of sugar; to six Dounds of sugar^ add half a tumbler of water; put in the kettle a layer of sugar and one of peaches- until the whole of both are in. Wash about eight peach-leaves, tie them up and put into the kettle, remembering to take them out when you begin to fill up the jars. Let the sugared fruit remain on the range, but away from the fire, imtil upon tipping the vessel to one side you can see sorne liquid; then fill th& jars, taking them out of hot water into which they were put when cold, remain- ing untn it was made to boil around them. In this way you will find out if the glass has been properly annealed; for we consider glass jars with stoppers screw- ing down upon India-rubber rings as the best for canning fruit in famiUes. They should be kept in a dark closet; and although somewhat more expensive than tin in the first instance, are much nicer, and keep for years with careful, usage. Fruit must be of fine flavor, and ripe,, though not soft, to make nice canned fruit. Peaches should be thrown into cold water as they are peeled, to prevent a yellowish crust. CANNED GRAPES. There is no fruit so difficult to can nicely as the grape; by observing the fol- lowing instructions you will find the grapes rich and tender a year from putting^ up. Squeeze the pulp from the skin, as the seeds are objectionable; boil the pulp until the seeds begin to loosen, in one kettle, having the skins boOing in a little water, hard, in another kettle, as they are tough. "When the pulp seems tender, put it through the sieve; then add the skins, if tender, with the water they boil in, if not too much. We use a large coffee-cupful of sugar for a quart can; boil imtil thick, and can in the usual way. CANNED STRAWBERRIES. After the berries are picked over, let as many as can be put carefully in the preserve kettle at once be placed on a platter. To each pound of fruit add three-fourths of a pound of sugar; let them stand two or three hours, tiU the juice is drawn from them; pour it into the kettle and let it come to a boil, and remove the scum which rises; then put in the berries very carefully. As soon as they come thoroughly to a boil put them in warm jars, and seal while boiling hot. CANNED. FRUITS. 39 1 TO CAN QUINCES. Cut the quinces into thin sUces like apples for pies. To one quart jarful of quince, take a coffee-saucer and a half of sugar, and a coffee-cupful of water; put the sugar and water on the fire, and when boiling put in the quinces; have ready the jars with their fastenings, (Stand the jars in a pan of boiling water on the stove, and when the quince is clear and tender put rapidly into the jars, fruit and syrup together. The jars must be filled so that the syrup overflows, and fastened up tight as quickly as possible. CANNED PINEAPPLE. For six pounds of fruit, when cut and ready to can, make syrup with two and a half pounds of sugar and nearly three pints of water; boil syrup five minutes and skim or strain if necessary; then add the fruit, and let it boil up; have cans hot, fiU and shut up as soon as possible. Use the best white sugar. As the cans cool, keep tightening them up. Cut the fruit half an inch thick. CANNED FRUIT JUICES. Canned fruit juices are an excellent substitute for brandy or wine in aU pud- dings and sauces, etc. It is a good plan to can the pure juices of fruit in the summer time, putting it by for this purpose. Select clean ripe fruit, press out the juice and strain it through a flannel cloth. To each pint of juice add one cupful of white granulated sugar. Put it in a porcelain kettle, bring it to the bofling point, and bottle while hot in small bottles. It must be sealed very tight while it is hot. Will keep a long time, the same as canned fruit. CANNED TOMATOES. Canning tomatoes is quite a simple process. A large or small quantity may be done at a time, and they should be put in glass jars in preference to those of tin, which are apt to injure the flavor. Very ripe tomatoes are the best for the purpose. They are first put into a large pan and covered with boiling water. This loosens the skin, which is easily removed, and the tomatoes are then put into the preserving kettle, set over a moderate fire without the addition of water or any seasoning, and brought to a boil. After boihng slowly one-half hour, they are put into the jars while boiling hot and sealed tightly. They will keep two or three years in this way. The jars should be filled to the brim to prevent air from getting in, and set in a cool, dark closet. 392 CANNED FRUITS. TO CAN CORN. Split the kernels lengthwise with a knife, then scrape with the hack of thft knife, thus leaving the hulls upon the cob. Fill cans fuU of cut com, pressing it in very hard. To press the com ia the can, use the small end of a potato masher, as this will enter the can easily, fit will take from ten to a dozen large ears of com to fill a one-quart can. When the cans are full, screw cover on with thumb and fu"st finger; this will be tight enough, then place a cloth iu the bottom of a wash boiler to prevent breakage. On this put a layer of cans in any posi- tion you prefer, over the cans put a layer of cloth, then a layer of cans. Fill the boiler in this manner, then cover the cans well with cold water, place the boiler on the fire, and hoil three hours without ceasing. On steady boiling, dependa much of your success. After boUiag three hours, lift the boUer from the fire, let the water cool, then take the cans from the boUer and tighten, let them remain until cold, then tighten again. Wrap each can in brown paper ta exclude the Hght, and keep in a cool dry cellar and be very sure the rubber rings are not hardened by use. The rings should be renewed every two years. I would advise the beginner to use new rings entirely, for poor rings cause the loss of canned fruit and vegetables in many cases. You wiU observe that in canning com the cans are not wrapped in a cloth nor heated; merely filled with the cut com. The corn in the cans will shrink considerably in boiling, but on no account open them after canning. TO CAN PEAS. Fill the can full of peas, shake the can so they can be filled well. Tou cannot, press the peas in the can as you did the com, but by shaking the cans they may- be flUed quite full. Pour into the cans enough cold water to fill to overflowing, then screw the cover tight as you can with your thumb and first finger and proceed exactly as in canning com. String beans are cut as for cooking and canned in the same manner. No- seasoning of salt, pepper or sugar shoiild be added. — Mary Currier Parsons. CANNED PLUMS. To every pound of plmns allow a quarter of a pound of sugar. Put the sugar and plums alternately into the preserving-kettle, first pricking the plums to pre- vent their breaking. Let them stand on the back of the stove for an hour or two, then put them over a moderate fire, and allow to come to a boil; skim and pour at once into jars, running a silver spoon handle aroimd the inside of the jar ^ break the air-bubbles; cover and screw down the tops. CANNED FRUITS. 393 CANNED MINCE-MEAT. Mince-meat for pies can be preserved for years if canned the same as frait while liot, and put into glass jars and sealed perfectly tight, and set in a cool, dark place. One glass quart jar will hold enough to make two ordinary -sized pies, and in this way " mince pies " can be had in the middle of summer as well as in winter, and if the cans are sealed properly, the meat wiU be just as fine when opened as when first canned. CANNED BOILED CIDER. BoUed cider, in our grandmothers' time, was indispensable to the making of a good "mince pie," adding the proper flavor and richness, which cannot be substituted by any other ingredient, and a gill of which being added to a rale of "fruit cake" makes it more moist, keeps longer, and is far superior to fruit cake made without it. Boiled cider is an article rarely found in the market, now-a-days, but can be made by any one, with but little trouble and expense, using sweet cider, shortly after it is made, and before fermentation takes place. Place five quarts of sweet cider in a porcelain-hned kettle over the fire, boil it slowly untU reduced to one quart, carefully watching it that it does not burn; turn into glass jars while hot, and seal tightly, the same as canned fruit. It is then ready to use any time of the year. CANNED PUMPKIN. Pumpkins or squash canned are far more convenient for ready use than those dried in the old-fashioned way. Cut up pumpkin or squash into small pieces, first cutting off the peel; stew them until tender, add no seasoning; then mash them very fine with a potato- masher. Have ready your cans, made hot, and then fill them with the hot pumpkin or squash, seal tight; place in a dark, cool closet. PEACH BUTTER. Pare ripe peaches and put them in a preserving-kettle, with sufficient water to boil them soft; then sift through a colander, removing the stones. To each quart of peach put one and one-half pound of sugar, and boil very slowly one hour. Stir often, and do not let them bum. Put in stone or glass jars, and keep in a cool place 394 CANNED FRUITS. PEACHES DRIED WITH SUGAR. Peel yellow peaches, cut them from the stone in one piece; allow two pounds of sugar to six pounds of fruit; make a syrup of three-quarters of a pound of sugar, and a little water; put in the peaches, a few at a time, and let them cook gently until quite clear. Take them up carefully on a dish and set them in the sun to dry. Strew powdered sugar over them on aU sides, a httle at a time; if any syrup is left, remove to fresh dishes. When they are quite dry, lay them Ughtly in a jar with a httle sugar sifted between the layers. RED OR PINK COLORING. Take two cents' worth of cochineal. Lay it on a flat plate, and bruise it with the blade of a knife. Put it into half a teacupful of alcohol. Let it stand a quarter of an hour, and then filter it through fine mushn. Always ready for immediate use. Cork the bottle tight. Strawberry or cranberry juice makes a fine coloring for frosting sweet pud- dings and confectionery. DEEP RED COLORING. Take twenty grains of cochineal, and fifteen grains of cream of tartar finely powdered; add to them a piece of alum the size of a cherry stone, and boil them with a gOl of soft water, in an earthen vessel, slowly, for half an hour. Then strain it through muslin, and keep it tightly corked in a phial. If a little alcohol is added, it wiU keep any length of time. YELLOW COLORING. Take a little saffron, put it into an earthen vessel with a very small quantity of cold, soft water, and let it steep till the color of the infusion is a bright yellow. Then strain it, add half alcohol to it. To color fruit yellow, boil the fruit with fresh skin lemons in water to cover them untU it is tender; then take it up, spread it on dishes to cool, and finish as may be directed. To color icing, put the grated peel of a lemon or orange in a thin muslin bag, squeezing a httle juice through it, then mixing with the sugar. GREEN COLORING. Take fresh spinach or beet leaves, and pound them in a marble mortar. If you want it for immediate use, take off the green froth as it rises, and mix it witli the article you intend to color. If you wish to keep it a few days, take 26 39^ COLORING FOR FRUIT, ETC. the juice when you have pressed out a teacupful, and adding to it a piece of alum the size of a pea, give it a boU in a sauce-pan. Or make the juice very strong and add a quart of alcohol. Bottle it air-tight. SUGAR GRAINS. These are made by pounding white lump sugar in a mortar and shaking it through sieves of different degrees of coarseness, thus accumulating grains of different sizes. They are used in ornamenting cake. SUGAR GRAINS, COLORED. Stir a Uttle coloring — as the essence of spinach, or prepared cochineal, or Uquid carmine, or indigo, rouge, saffron, etc., — into the sugar grains made as above, vm- til each grain is stained, then spread them on a baking-sheet, and dry them in a warm place. They are used in ornamenting cake. CARAMEL OR BURNT SUGAR. Put one cupful of sugar and two teaspoonf uls of water in a sauce-pan on the fire; stir constantly until it is quite a dark color, then add a half cupful of water, and a pinch of salt; let it boil a few minutes, and when cold, bottle. For coloring soups, sauces or gravies. TO CLARIFY JELLY. The white of eggs is, perhaps, the best substance that can be employed in clarifying jelly, as well as some other fluids, for the reason that when albumen (and the white of eggs is nearly pure albumen) is put into a hquid that is muddy, from substances suspended in it, on boihng the Uquid the albumen coagulates in a flocculent manner, and, entangling with the impurities, rises with them to the surface as a sciun, or sinks to the bottoiu, according to their weight. In the making of confections, the best granulated or loaf sugar should be used. (Beware of glucose mixed with sugar.) Sugar is boiled more or less, according to the kin 1 of candy to be made, and it is necessary to understand the proper degree of sugar boiling to operate it successfully. Occasionally suga^ made into candies, " creams " or syrups, will need clarify- ing. The process is as follows: Beat up well the white of an egg with a cupful of cold water and pour it into a very clean iron or thick new tin sauce-pan, then put into the pan four cupfuls of sugar, mixed with a cupful of warm water„ Put on the stove, and heat moderately until the scum rises. Eemove the pan, and skim off the top, then place on the fire again until the scum rises again. Then remove as before, and so continue until no scum rises. This recipe is for good brown or yellowish sugar; for soft, white sugars, half the white of an egg will do, and for refined or loaf sugar a quarter will do. The quantities of sugar and water are the same in all cases. Loaf sugar will generally do for all candy-making without further clarification. Brown or yellow sugars are used for caramels, dark-colored cocoanut, taffy, and pulled molasses candies generally. Havana is the cheapest grade of white sugar and a shade or two hghter than the brown. Confectioners' A is superior in color and grain to the Havana. It is a cen- trifugal sugar— that is, it is not re-boiled to procure its white color, but is moistened with water and then put into rapidly revolving cylinders. The un- crystaUzed syrup or molasses is whirled out of it, and the sugar comes out with a dry, white grain. Icing or Powdered Sugars. This is powdered loaf sugnr. Icing can only be knade with powdered sugar, which is produced by grindin^^ or crushing loaf sugar as fine as flour nearly. Granulated Sugar This i? a coarse-grained sugar, generally very clean arrfS 39^ CONFECTIONERY. sparkling, and fit for use as a colored sugar in crystaUzed goods, and other superior^ uses. This satee- syrup answers for most candies, and should be boiled to such a degree, that when a fork or sphnter is dipped into it the liquid will rvm oif and form a thick drop on the end, and long, silk-hke threads hang from them when exposed to the air. The syrup never to be stirred while hot, or else it will grain, but if intended for soft, French candies, should be removed, and, when nearly cold, stirred to a cream. For hard, brittle candies, the syrup should be boUed untU, when a httle is dropped in cold water, it will crack and break when biting it. The hands should be buttered when handling it, or it will stick to them. The top of the inside of the dish that the sugar or molasses is to be cooked in^ should be buttered a few inches aroimd the inside; it prevents the syrup from rising and swelling any higher than where it reaches the buttered edge. For common crack candies, the sugar can be kept from graining by adding a teaspoonful of vinegar or cream tartar. Colorings for candies should be harmless, and those used for fruit and con- fectionery, on page 395, will be most suitable. Essences and extracts should be bought at the druggist's, not the poor kind usually sold at the grocer's. FRENCH CREAM CANDY. Put four cupfuls of white sugar and one cupful of water into a bright tin pan on the range, and let it boil without stirring for ten minutes. If it looks somewhat thick, test it by letting some drop from the spoon, and if it threads, remove the pan to the table. Take out a small spoonful, and rub it against the side of a cake-bowl; if it becomes creamy, and will roll into a ball between the fingers, pour the whole into the bowl. When cool enough to bear your finger in it, take it in your lap, stir or beat it with a large spoon, or pudding-stick. It win soon begin to look hke cream, and then grow stiffer until you find it neces- sary to take your hands and work it hke bread dough. If it is not boiled enough to cream, set it back upon the range, and let it remain one or two minutes, or as long as is necessary, taking care not to cook it too much. Add the fiavoring as soon as it begins to cool. This is the foundation of all French creams. It can be made into roUs, and sliced off, or packed in plates and cut into small cubes, or made into any shape imitating French candies. A pretty form is made by coloring some of the cream pink, taking a piece about as large as ai< hazel nut, and crowding an almond meat half way into one side, tiU it looks like a bursting kernel. In working, should the cream get too cold, warm it. CONFECTIONERY. 399 To be successful in maMng this cream, several points are to be remembered; "when the boiled sugar is cool enough to beat, if it looks rough and has turned to sugar it is because it has been boiled too much, or has been stirred. If, after it is beaten, it does not look Uke lard or thick cream, and is sandy or sugary instead, it is because you did not let it get cool enough before beating. It is not boiled enough if it does not harden so as to work like dough, and should not stick to the hands; in this case put it back into the pan with an ounce of hot water, and cook over just enough, by testing in water as above. After it is tiu-ned into the bowl to cool, it should look clear as jeUy. Practice and patience wiU make perfect. FRUIT CREAMS. Add to "French Cream," raisins, currants, figs, a httle citron, chopped and mixed thoroughly through the cream while quite warm. Make into bars or flat cakes. WALNUT CREAMS. Take a piece of "French Cream" the size of a walnut. Having cracked some Enghsh walnuts, using care not to break the meats, place one-half of each nut upon each side of the ball, pressing them into the baU. Walnut creams can be made by another method : First take a piece of ' ' French Cream," put it into a cup, and settiag the cup into a vessel of boiling water, heating it until it turns Uke thick cream; drop the walnut meats into it, one at a time, taking it out on the end of a fork, and placing it on buttered paper; con- tinue to dip them until all are used, then go over again, giving them a second coat of candy. They look nicely colored pink, and flavored with vanilla. CHOCOLATE CREAMS. Use "French Cream," and form it into small cone-shaped balls with the fingers. Lay them upon paper to harden until aU are formed. Melt one cake of bakers' chocolate in an earthen dish or small basin; by setting it in the oven it will soon melt; do not let it cook, but it must be kept Tfiot. Take the balls of cream, one at a time, on the tines of a fork, pour the melted chocolate over them with a teaspoon, and when well covered, shp them from the fork upon oiled paper. COCOANUT CREAMS. Take two tablespoonfuls of grated cocoanut and halt as much "French candy; " work them both together with your hand tiU the cocoanut is aU weU mixed in it. K you choose, you can add a drop of vanilla. If too soft to work 400 CONFECTIONERY. toto balls, add confectioners' sugar to stiffen; make into balls the size of hazel- nuts, and dip twice, as ia the foregoing recipes, flavoring the melted " French Cream " with vanilla. VARIEGATED CREAMS. Mak'j the "French Cream" recipe, and divide into three parts, leaving one part white, color one pink with cochineal syrup, and the third part color brown with chocolate, which is done by just letting the cream soften and stirring in a little finely grated chocolate. The pink is colored by dropping on a few drops of cochineal syrup while the cream is warm, and beating it in. Take the white cream, make a flat ball of it, and lay it upon a buttered dish, and pat it out flat until about half an inch thick. If it does not work easily, dip the hand in alco- hol. Take the pink cream, work in the same way as the white and lay it upon the white; then the chocolate in the same manner, and lay upon the pink, press- ing all together. Trim the edges off smooth, leaving it in a nice, square cake, then cut into sUces or small cubes, as you prefer. It is necessary to work it all up as rapidly as possible. RASPBERRY CREAMS. Stir enough confectioners' sugar into a teaspoonful of raspberry jam to form A, thick paste; roU it into balls between the pahns of your hands. Put a lump of " French Cream " into a teacup, and set it into a basin of boiling water, stirring it until it has melted; then drop a few drops of cochineal coloring to make it a pale pink, or a few drops of raspberry juice, being careful not to add enough to prevent its hardening. Now dip these httle balls into the sugar cream, giving them two coats. Lay aside to harden. Remember to fceep stirring the melted cream, or if not it will turn hack to clear syrup. NUT CREAMS. Chop almonds, hickory nuts, butternuts or English walnuts quite fine. Make the " French Cream," and before adding aU the sugar, while the cream is qmte Boft, stir into it the nuts, and then form into balls, bars or squares. Several kinds of nuts may be mixed together. MAPLE SUGAR CREAMS. Grate fine maple sugar and mix in quantity to suit the taste, with " French Cream; " make any shape desired. Walnut creams are sometimes made with maple sugar and are very fine. CONFECTIONERY. ipx STICK CANDY. One pound of granulated sugar, one cupful of water, a quarter of a cupful of vinegar, or half a teaspoonful of cream tartar, one small tablespoonful of glycerine. Flavor with vaniUa, rose or lemon. Boil all except the flavoring, without stirring, twenty minutes or half an hour, or until crisp when dropped in water. Just before pouring upon greased platters to cool, add half a tea- spoonful of soda. After pouring upon platters to cool, poinr two teaspoonfuls of flavoring over the top. When partly cool, puU it until very white. Draw it into sticks the size you wish, and cut off with shears into sticks or kiss shaped drops. It may be colored if desired. (See page 395, for coloring.) CHOCOLATE CARAMELS. One cupful of grated chocolate, two cupfuls of brown sugar, one cupful ol West India molasses, one cupful of milk or cream, butter the size of an egg, boil until thick, almost brittle, stirring constantly. Turn it out on to buttered plates, and when it begins to stiffen, mark it in small squares so that it will break easily when cold. Some hke it flavored with a tablespoonful of vanilla. GRILLED ALMONDS. These are a very delicious candy seldom met with out of France. They are rather more trouble to make than other kinds, but well repay it from their novel flavor. Blanch a cupful of almonds; dry them thoroughly. Boil a cupful of sugar and a quarter of a cupful of water tiU it "hairs," then throw in the almonds; let them fry, as it were, in this syrup, stirring them occasionally; they will turn a faint yellow brown before the sugar changes color; do not wait an instant once this change of color begins, or they will lose flavor; remove them from the fire, and stir them until the syrup has turned back to sugar and clings irregularly to the nuts. These are grilled almonds. You wiU find them deUcious, as they are to alter- nate at dinner with the salted almonds now so fashionable. PEPPERMINT DROPS. One cupful of sugar, crushed fine, and just moistened with boiling water, then boiled five minutes; then take from the fire and add cream of tartar the size of a pea; mix well and add four or five drops of oil of peppermint. Beat briskly tmtil the mixture whitens, then drop quickly upon white paper. Have the cream of tartar and oU. of peppermint measured while the sugar is boiling. If it sugars before it is all dropped, add a Uttle water and boil a minute or two. 402 CONFECTIONERY. CURRANT DROPS. Use currant-juice, instead of water, to moisten a quantity of sugar. Put ifc in a pan and heat, stirring constantly; be sure not to let it boU; then mix a very little more sugar, let it warm with the rest a moment; tfiien, with a smooth stick, drop on paper. LEMON DROPS. Upon a coffee-cupful of finely powdered sugar, pour just enough lemon-juice to dissolve it, and boil it to the consistency of thick syrup, and so that it appears brittle when dropped ia cold water. Drop this on buttered plates in drops; set away to cool and harden. NUT MOLASSES CANDY. When making molasses candy, add any kiud of nuts you fancy; put them in after the syrup has thickened, and is ready to take from the fire; pour out on buttered tins. Mark it off in squares before it gets too cool. Peanuts should be fresh roasted and then tossed in a sieve, to free them of their inner skins. SUGAR NUT CANDY. Three pounds of white sugar; half a pint of water; half a pint of vinegar; a quarter of a pound of butter; one pound of liickory-nut kernels. Put the sugar, butter, vinegar and water together into a thick sauce-pan. When it begins ta thicken, add the nuts. To test it, take up a very small quantity as quickly as possible directly from the centre, taking care not to disturb it any more than is necessary. Drop it into cold water, and remove from the fire the moment the little particles are brittle. Pour into buttered plates. Use any nuts with this recipe. COCOANUT CANDY. One cocoanut, one and one-half pounds of granulated sugar. Put sugar and milk of cocoanut together, heat slowly until the sugar is melted, then boil five minutes; add cocoanut (finely grated), boil ten minutes longer, stir constantly to keep from burning. Pour on buttered plates, cut in squares. Will take about two days to harden. Use prepared cocoanut when other cannot be had. BUTTER-SCOTCH. Three cupfuls of white sugar, half a cupful of water, half a cupful of vinegar, or half a teaspoonful of cream tartar; a tablespoonful of butter and eight drops of extract of lemon. Boil without stirring, tiU it wiU snap and break. Just before taking from the fire, add a quarter of a teaspoonful of soda; pour into CONFECTIONERY. 403 Well-buttered biscuit tins, a quarter of an inch thick. Mark off into inch squares when partly cold. EVERTON TAFFY, OR BUTTER-SCOTCH. Two cupfuls of sugar, two cupfuls of dark molasses, one cupful of cold butter, grated rind of half a lemon. Boil over a slow fire untU it hardens when dropped in cold water. Pour thinly into tins well-buttered, and mark into httle inch squares, before it cools. MAPLE WALNUTS. Beat the white of one egg to a stiff froth, stir in enough powdered sugar to make it like hard frosting, dip the walnut meats (which you have taken care to remove from the shells without breaking) in a syrup made by boiUng for two or three minutes two tablespoonf uls of maple sugar in one of water, or in this proportion. Press some of the hard frosting between the two halves of the walnut, and let it harden. Dates may be prepared in this way, and butternuts and EngUsh walnuts also. POP-CORN CANDY. No. i. Put into an iron kettle one tablespoonf ul of butter, three tablespoonfuls of water and one cupful of white sugar; boil until ready to candy, then throw in three quarts nicely popped corn; stir vigorously until the sugar is evenly dis- tributed over the com; take the kettle from the fire and stir imtU it cools a little, and in this way you may have each kernel separate and all coated with the sugar. Of course it must have your undivided attention from the first, to pre- vent scorching. Almonds, English walnuts, or, in fact, any nuts are deUcious prepared in this way. POP-CORN CANDY, No. 2. Having popped your com, salt it and keep it warm, sprinkle over with a whisk broom a mixture composed of an ounce of gum arabic, and a half pound of sugar, dissolved in two quarts of water; boU all a few minutes. Stir the com with the hands or large spoon thoroughly; then mold into balls with the hands. POP-CORN BALLS. No. 3. Take three large ears of pop-corn (rice is best). After popping, shake it down in pan so the unpopped com will settle at the bottom; put the nice white popped in a greased pan. For the candy, take one cup of molasses, one cup of hght brown or white sugar, one tablespoonf ul of vinegar. BoU vmtil it will harden in water. Pour on the com. Stir with a spoon imtU thoroughly mixed; then mold into balls with the hand. 404 CONFECTIONBRy. No flavor should be added to this mixture, as the excellence of this com- modity depends entirely upon the united flavor of the com, salt and the sugar or molasses. HOARHOUND CANDY. Boil two ounces of dried hoarhound in a pint and a half of water for about half an hour; strain, and add three and a half pounds of brown sugar; boil ovei a hot fire until sufficiently hard; pour out in flat, well-greased tins and marked into sticks or small sqiiares with a knife as soon as cool enough to retain its shape. JUJUBE PASTE. Two cupfuls of sugar, one-quarter of a pound of gum arable, one pint of water. Flavor with the essence of lemon, and a grain of cochiueal. Let the mixture stand, until the gum is dissolved, in a warm place on the back of the stove, then draw forward and cook until thick; try in cold water; it should be limber and bend when cold. Pour ia buttered pans, an eighth of an inch thick; when cool, roU up ia a scroll. CANDIED ORANGES. Candied orange is a great delicacy, which is easily made: Peel and quarter the oranges; make a syrup in the proportion of one pound of sugar to one pint of water; let it boil until it will harden in water; then take it from the fire and dip the quarters of orange in the syrup; let them drain on a fine sieve placed over a platter, so that the syrup wiU not be wasted; let them drain this until cool, when the sugar wiU crystahze. These are nice served with the last coiu-se of dinner. Any fruit the same. FIG CANDY. One cup of sugar, one-third cup of water, one-fourth teaspoonful cream of tartar. Do not stir while boiling. Boil to amber color, stir in the cream of tartar just before taking from the fire. Wash the figs, open and lay in a tin pan and pour the candy over them. Or you va^^ dip them in the syrup the same as "Candied Oranges." CANDY ROLEY POLEV. Take half a pint of citron, half a pint of raisins, half a pound of figs, a quar- ter of a pound of shelled almonds, one pint of peanuts before they are hulled; cut up the citron, stone the raisins, blanch the almonds, and huU the peanuts; cut up the figs into small bits. Take two poimds of coffee-sugar, and moisten with vinegar; put in a piece of butter as large as a walnut; stew tiU it hardens, but take off before it gets to the brittle stage; beat it with a spoon six or eight CONFECTIONERY. 405 times; then stir in the mixed fruits and nuts. Pour into a wet cloth and roll it up like a pudding, twisting the ends of the cloth to mold it. Let it get cold, and sUce off pieces as it may be wanted f 01* eating. MOLASSES CANDY. Put one quart of West India molasses, one cupful of brown sugar, a piece of butter the size of half an egg, into a six-quart kettle. Let it boil over a slack fire until it begins to look thick, stirring it often to prevent burniag. Test it by taking some out aad dropping a few drops in a cup of cold water. If it hardens quickly and breaks short between the teeth it is boiled enough. Now put in haK a teaspoonful of baking soda, and stir it weU; then pour it out into weU-buttered, flat tins. When partly cooled, take up the candy with your hands well buttered, then pull and double, and so on, imtU the candy is a whitish yellow. It may be cut in strips and rolled or twisted. If flavoring is desired, drop the flavoriag on the top as it begins to cool, and when it is pulled, the whole will be flavored. STRAWBERRY CONSERVE. Prepare the fruit as for preserving, allowing half a pound of loaf sugar to one pound of fruit. Sprinkle the sugar over the fruit at night; in the morning, put it on the fire in a kettle, and boil until the berries are clear. Spread on dishes, and put in the sun until dry; after which, roU the fruit ia sugar, and pack in jars. PEACH CONSERVE. Halve the peaches and take out the stones; pare. Have ready some pow- dered white sugar on a plate or dish. EoH the peaches in it several times, until they will not take up any more. Place them singly on a plate, with the cup or hoUow side up, that the juices may not run out. Lay them in the sun. The next morning roU them again. As soon as the juice seems set in the peaches, turn the other side to the sun. When they are thoroughly dry, pack them in glass jars, or, what is still nicer, fig-drums. They make an excellent sweetmeat just as they are; or, if wanted for table use, put over the fire in porcelain, with a very httle water, and stew a few minutes. PEACH LEATHER. Stew as many peaches as you choose, allowing a quarter of a pound of sugar to one of fruit; mash it up smooth as it cooks, and when it is dry enough to spread in a thin sheet on a board greased with butter, set it out in the sun (to dry; when dry it can be rolled up hke leather, wrapped up in a cloth, and 4o6 CONFECTIONERY. ■will keep perfectly from season to season. School-children regard it as a delight- ful addition to their lunch of biscuit or cold bread. Apple and quince leather are made in the same fashion, only a Uttle flavoring or spice is added to them, COCOANUT CARAMELS. Two cupf uls of grated cocoanut, one cupful of sugar, two tablespoonfuls of flour, the whites of three eggs, beaten stiff. Soak the cocoanut, if dessicated, in milk enough to cover it; then beat the whites of the eggs, add gradually the- sugar, cocoanut, and flour; with your fingers make, by rolling the mixture, into cone shapes. Place them on buttered sheets of tin, covered with buttered letter-paper, and bake in a moderate heat about fifteen or twenty minutes. They should cool before removing from the tins. DRIED PRESERVES. Any of the fruits that have been preserved in syrup may be converted into- dry preserves, by first draining them from the syrup and then drying them slowly on the stove, strewing them thickly with powdered sugar. They should be turned every few hours, sifting over them more sugar. CANDIES WITHOUT COOKING. Very many candies made by confectioners are made without boiling, which makes them very desirable, and they are equal to the best " French Creams." The secret lies in the sugar used, which is the XXX powdered or confectioners' sugar. Ordinary powdered sugar, when rubbed between the thumb and finger has a decided grain, but the confectioners' sugar is fine as flour. The candies< made after this process are better the day after. FRENCH VANILLA CREAM. Break into a bowl the white of one or more eggs, as the quantity you wish to make wiU require; add to it an equal quantity of cold water, then stir in XXX powdered or confectioners' sugar until you have it stiff enough to mold inta shape with the fingers. Flavor with vanilla to taste. After it is formed in balls, cubes or lozenge shapes, lay them upon plates or waxed paper, and set them aside to dry. This cream can be worked in candies similar to the French cooked cream. CHOCOLATE CREAM DROPS. These are made or molded into cone-shape forms with the fingers, from the uncooked " French Cream, " similar to that which is cooked. After forming into these httle balls or cones, lay them on oiled paper until the next day, ta CONFECTIONER Y. 407 haxden, or make them in the morning and leave them until afternoon. Then melt some chocolate (the best confectioners') in a basin set in another basin of boiUng water; when melted, and the creams are hard enough to handle, take one at a time on a fork, and drop into the melted chocolate, roU it untU well covered, then sUp from the fork upon oUed or waxed paper, and set them aside to harden. FRUIT AND NUT CREAMS. Haisins seeded, currants, figs and citron, chopped fine, and mixed with the vmcooked " French Cream," whUe soft, before the sugar is aU. mixed in, makes a deUcious variety. Nuts also may be mixed with this cream, stirring into it chopped almonds, hickory nuts, butternuts, or EngUsh walnuts, then forming them into balls, bars or squares. Several kinds of nuts may be mixed together, ORANGE DROPS. Grate the rind of one orange and squeeze the juice, taking care to reject the seeds; add to this a pinch of tartaric acid; then stir in confectioners' sugar until it is stiff enough to form iato smaU baUs the size of a small marble. This is dehcious candy. The same process for lemon drops, using lemons in place of orange. Color a faint yellow COCOANUT CREAMS. Make the uncooked cream as in the foregoing recipe. Take the cream while soft, add fresh grated cocoanut to taste; add sufficient confectioners' sugar to mol^ into baUs and then roll the balls in the fresh grated cocoanut. These may be colored pink with a few drops of cochineal syrup, also brown by adding a few spoonfuls of grated chocolate; then roUing them in grated cocoanut; the three colors are very pretty together. The cocoanut cream may be made into a flat cake and cut into squares or strips. With this uncooked cream, aU the recipes given for the cooked "French Cream," may be used: — Enghsh walnut creams, variegated creams, etc., etc Boiling water is a very important desideratum in the making of a good cup of coffee or tea, but the average housewife is very apt to overlook this fact. Do not boil the water more than three or four minutes; longer boiling ruins the water for coffee or tea-making, as most of its natural properties escape by evaporation, leaving a veiy insipid hquid, composed mostly of hme and iron, that would ruin the best coffee, and give the tea a dark, dead look, which ought to be the reverse. Water left in the tea-kettle over night must never he used for preparing the breakfast coffee; no matter how excellent your coffee or tea may be, it will be ruined by the addition of water that has been boiled more than once. THE HEALING PROPERTIES OF TEA AND COFFEE. The medical properties of these two beverages are considerable. Tea is used advantageously in inflammatory diseases and as a cure for the headache. Coffee is supposed to act as a preventive of gravel and gout, and to its influence is ascribed the rarity of those diseases in France and Turkey. Both tea and coffee powerfully counteract the effects of opium and intoxicating liquors; though, when taken in excess, and without noiuishing food, they themselves produce, temporarily at least, some of the more disagreeable consequences incident to the use of ardent spirits. In general, however, none but persons possessing great mobility of the nervous system, or enfeebled or effeminate constitutions, are injuiiously affected by the moderate use of tea and coffee in coimection with food. COFFEE. One full coffee-cupful of ground coffee, stirred with one egg and part of the shell, adding a half cupful of cold water. Put it into the coffee boiler, and pour oi) to it a quart of boihng water; as it rises and begins to boil, stir it down with a silver spoon or fork. Boil hard for ten or twelve minutes. Remove from the COFFEE, TEA, BEVERAGES. 409 fire, and pour out a cupful of coffee, then pour back into the coffee- pot. Place it on the back of the stove or range, where it will keep hot, (and not boil); it win settle in about five minutes. Send to the table hot. Serve with good cream and lump sugar. Three-quarters of a pound of Java and a quarter of a pound of Mocha make the best mixture of coffee. VIENNA COFFEE. Equal parts of Mocha and Java coffee; allow one heaping tablespoonful of coffee to each person, and two extra to make good strength. Mix one egg with grounds; pour on coffee half as much boiUng water as wHi be needed; let coffeb froth, then stir down grounds, and let boil five minutes; then let coffee stand where it wiU keep hot, but not boil, for five or ten minutes, and add rest a\ water. To one pint of cream add the white of an egg, weU-beaten; this is tf be put in cups with sugar, and hot coffee added. FILTERED OR DRIP COFFEE. For each person allow a large tablespoonful of finely ground coffee, and to every tablespoonfxil aEow a cupful of boiling water; the coffee to be one part Mocha to two of Java. Have a small iron ring made to fit the top of the coffee-pot inside, and to this ring sew a small muslin bag (the muslin for the purpose must not be too thin). Fit the bag into the pot, pour some bofiing water in it, and, when the pot is well- warmed, put the ground coffee into the bag; pour over as much boil- ing water as is required, close the lid, and, when aU the water has filtered through, remove the bag, and send the coffee to table. Making it in this manner prevents the necessity of pouring the coffee from one vessel to another, which cools and spoils it. The water should be poured on the coffee gradually so that the infusion may be stronger; and the bag must be well made that none of the grounds may escape through the seams and so make the coffee thick and muddy. Patented coffee-pots on this principle can be purchased at most house- rjirnishing stores. ICED COFFEE. Make more coffee than usual at breakfast time and stronger. When cold ((UL on ice. Serve with cracked ice in each tumbler. SUBSTITUTE FOR CREAM IN COFFEE. Beat the white of an egg put to it a small lump of butter and pour the coffee into it gi-adually, stirring it so that it will not curdle. It is difficult to distinguish this fi'om fresh cream. 4IO COFFEE, TEA, BEVERAGES. Many drop a tiny piece of sweet butter into their cup of hot coffee as a sub- stitute for cream. TO MAKE TEA. AUow two teaspoonfuls of tea to one large cupful of boiling water. Scald the teapot, put in the tea, pour on about a cupful of hailing water, set it on the fire in a warm place where it will not boU, but keep very hot, to almost boiling; let it steep or " draw" ten or twelve minutes. Now flU up with as much boiling water as is required. Send }vot to the table. It is better to use a china or porce- lain teapot, but if you do use metal let it be tin, new, bright and clean; never use it when the tin is worn off and the iron exposed. If you do you are drinking tea-ate of iron. To make tea to perfection, boiling water must be poured on the leaves directly it boUs. Water which has been boiling more than five minutes, or which has previously boiled, should on no accoimt be used. If the water does not boU, or if it be allowed to overboil, the leaves of the tea will be only half- opened and the tea itself will be quite spoiled. The water should be allowed to remain on the leaves from ten to fifteen minutes. A Chinese being interviewed for the Cooh says: Drink yotir tea plain. Don't add milk or sugar. Tea- brokers and tea-tasters never do; epicures never do; the Chinese never do. Milk contains fibrin, albumen or some other stuff, and the tea a dehcate amount of tannin. Mixing the two makes the liquid turbid. This turbidity, if I remember the cylopsedia aright, is tannate of fibrin, or leather. People who put milk: in tea are therefore drinking boots and shoes in mild disguise. ICED TEA. Is now served to a considerable extent during the summer months. It is of course used without milk, and the addition of sugar serves only to destroy the finer tea flavor. It may be prepared some hours in advance, and should be made stronger than when served hot. It is bottled and placed in the ice-chest tiU required. Use the black or green teas, or both, mixed, as fancied. CHOCOLATE. Allow half a cupful of grated chocolate to a pint of water and a piat of Tnilk, Rub the chocolate smooth in a httle cold water, and stir into the boihng water. BoU twenty minutes, add the milk and boil ten minutes more, stirring it often. Sweeten to your taste. The French put two cupfuls of boiling water to each cupful of chocolate. COFFEE, TEA, BEVERAGES. 411 rhey throw in the chocolate just as the water commences to boil. Stir it with a spoon as soon as it boils up, add two cupfuls of good milk, and when it has boiled sufficiently, serve with a spoonful of thick whipped cream with each cup. COCOA. Six tablespoonfuls of cocoa to each pint of water, as much milk as water, sugar to taste. Eub cocoa smooth in a Uttle cold water; have ready on the fire a pint of boiling water; stir in grated cocoa paste. Boil twenty minutes,, add milk and boil five minutes more, stirring often. Sweeten in cups so as to suit different tastes. BUTTERMILK AS A DRINK. Buttermilk, so generally regarded as a waste product, has latterly been com- ing somewhat into vogue, not only as a nutrient, but as a therapeutic agent, and in an editorial article the Canada Lancet, some time ago, highly extoUed its virtues. Buttermilk may be roughly described as mUk which has lost most of its fat and a small percentage of casein, and which has become sour by fer- mentation. Long experience has demonstrated it to be an agent of superior digestibility. It is, indeed, a true milk peptone — that is, milk already partially digested, the coagulation of the coagulable portion being loose and flaky, and not of that firm indigestible nature which is the result of the action of the gastric juice upon sweet cow's milk. It resembles koumiss in its nature, and, with the exception of that article, it is the most grateful, refreshing, and digestible of the products of milk. It is a decided laxative to the bowels, a fact which must be borne in mind in the treatment of typhoid fever, and which may be turned to advantage in the treatment of habitual constipation. It is a diuretic, and may be prescribed with advantage in some kidney troubles. Owing to its acidity, combined with its laxative properties, it is beheved to exercise a general impression on the Uver. It is weU adapted to many cases where it is customary to recommend hme water and milk. It is invaluable in the treatment of dia- betes, either exclusively, or alternating with skimmed milk. In some cases of gastric ulcer and cancer of the stomach, it is the only food that can be retained. — Medical Journal. CURRANT WINE. No. i. The currants should be qviite ripe. Stem, mash and strain them, adding a half pint of water and less than a pound of sugar to a quart of the mashed fruit. Stir well up together, and pour into a clean cask, leaving the bimg-hole open, or covered with a piece of lace. It should stand for a month to ferment, 27 412 COFFEE, TEA, BEVERAGES. when it will be ready for bottling; just before bottling you may add a small quantity of brandy or whiskey. CURRANT WINE. No. 2. To each quart of currant juice, add two quarts of soft water and three pounds of brown sugar. Put into a jug or small keg, leaving the top open until fer- mentation ceases, and it looks clear. Draw off and cork tightly. — Long Islaiid recipe. BLACKBERRY WINE. No. i. Cover your blackberries with cold water; crush the berries well with a wooden masher; let them stand twenty-four hours; then strain, and to one gallon of juice put three povmds of common brown sugar; put into wide-mouthed jars for several days, carefully skimming oif the scum that will rise to the top; put in several sheets of brown paper, and let them remain in it three days; then skim again, and pour through a funnel into your cask. There let it remain undis- turbed tiU March; then strain again, and bottle. These directions, if carefully followed out, will insure you excellent wine. — Orange County recipe. BLACKBERRY WINE. No. 2. Berries shoiild be ripe and plump. Put into a large wood or stone vessel with a tap; pour on sufficient boiling water to cover them; when cool enough to bear your hand, bruise well until all the berries are broken; cover up, let stand tmtil berries begin to rise to top, which will occur in three or four days. Then draw off the clear juice in another vessel, and add one pound of sugar to every ten quarts of the Uquor, and stir thoroughly. Let stand six to ten days in first vessel with top; then draw off through a jelly bag. Steep four ounces of isinglass in a pint of wine for twelve hours; boil it over a slow fire tiU all dissolved, then place dissolved isinglass in a gallon of blackberry juice, give them a boil together, and pour all into the vessel. Let stand a few days to ferment and settle, draw off and keep in a cool place. Other berry wines may be made in the same manner. GRAPE WINE. Mash the grapes and strain them through a cloth; put the skins in a tub after squeezing them, with barely enough water to cover them; strain the juice thus obtained into the first portion; put three pounds of sugar to one gallon of the mixture; let it stand in an open tub to ferment, covered with a cloth, for a period of from three to seven days: skim off what rises every morning. Put; COFFEE, TEA, BEVERAGES. 4^3 the juice in a cask, and leave it open for twenty-four hours; then bung it up, and put clay over the bung to keep the air out. Let your wine remain in the cask until March, when it should be drawn off and bottled. FLORIDA ORANGE WINE. "Wipe the oranges with a wet cloth, peel off the yellow rind very thin, squeeze the oranges, and strain the juice through a hair sieve; measure the juice after it is strained, and for each gallon aUow three pounds of granulated sugar, the white and sheU of one egg, and one-third of a gallon of cold water; put the sugar, the white and shell of the egg (crushed small) and the water over the fire, and stir them every two minutes imtil the eggs begins to harden; then boil the syrup untU it looks clear under the froth of egg which wiU form on the surface; strain the syrup, pour it upon the orange rind, and let it stand over night; then next add the orange- juice and again let it stand over night; strain ifc the second day, and put it into a tight cask with a small cake of compressed yeast to about ten gallons of wine, and leave the bung out of the cask until the wine ceases to ferment; the hissing noise continues as long as fermentation is in progress; when fermentation ceases, close the cask by driving in the bung, and let the wine stand about nine months before bottling it; three months after it is bottled, it can be used. A glass of brandy added to each gallon of wine after fermentation ceases is generally considered an improvement. There are seasons of the year when Florida oranges by the box are very cheap, and this fine wine can be made at a small expense. METHELIN, OR HONEY WINE. This is a very ancient and popular drink in the north of Europe. To some new honey, strained, add spring water; put a whole egg into it; boU this liquor tm the egg swims above the liquor; strain, pour it in a cask. To every fifteen gallons add two ounces of white Jamaica ginger, bruised, one ounce of cloves and mace, one and a half ounces of cinnamon, all bruised together, and tied up in a musUn bag; accelerate the fermentation with yeast; when worked suffi- ciently, bung up; in six weeks draw off into bottles. Another Mead. — BoU the combs, from which the honey has been drained, with sufficient water to make a tolerably sweet Uquor; ferment this with yeast, and proceed as per previous formula. Saxik Mead is made by adding a handful of hops and sufficient brandy to the comb liquor. 414 COFFEE, TEA, BEVERAGES. BLACK CURRANT WINE. Four quarts of whiskey, four quaxts of black currants; four pounds of brown or white sugar, one tablespoonful of cloves; one tablespoonful of cinnamon. Crush the currants, and let them stand in the whiskey with the spices for three weeks; then strain and add the sugar; set away again for three weeks longer; then strain and bottle. RAISIN WINE. Take two pounds of raisias, seed and chop them, a lemon, a pound of white sugar, and about two gallons of boihng water. Pour into a stone jar, and stir daily for six or eight days. Strain, bottle, and put in a cool place for ten days or so, when the wine will be ready for use. CHERRY BOUNCE. To one gallon of wild cherries add enough good whiskey to cover the fruit. Let soak two or three weeks and then drain off the liquor. Mash the cherries without breaking the stones and strain through a jelly-bag; add this liquor to that already drained off. Make a syrup with a giU of water and a pound of white sugar to every two quarts of liquor thus prepared; stir in well and bottle, and tightly cork. A common way of making cherry bounce is to put wild cherries and whiskey together in a jug and use the hquor as wanted. BLACKBERRY CORDIAL. "Warm and squeeze the berries; add to one pint of juice one poumd of white sugar, one-half ounce of powdered cinnamon, one-fourth ounce of mace, two teaspoonfuls of cloves. Boil aU together for one-fourth of an hour; strain the syrup, and to each pint add a glass of French brandy. Two or three doses of a tablespoonful or less wiU check any slight diarrhoea. When the attack is violent, give a tablespoonful after each discharge, until the complaint is in subjection. It will arrest dysentery if given in season, and is a pleasant and safe remedy. Excellent for children when teething. HOP BEER. Take five quarts of water, six ounces of hops, boil it three hours; then strain the liquor, add to it five quarts of water, four ounces of bruised ginger root, boil this again twenty minutes, strain and add four poimds of sugar. When luke- warm, put in a pint of yeast. Let it ferment; in twenty-four hours it wiU be ready for bottling. COFFEE, TEA, BEVERAGES. 415 GINGER BEER. Put into a kettle two ounces of powdered ginger root (or more if it is not very strong), half an ounce of cream of tartar, two large lemons, cut in sUces, two pounds of broken loaf sugar, and two gallons of soft boiling water. Simmer them over a slow fire for half an hour. When the Uquor is nearly cold, stir into it a large tablespoonful of the best yeast. After it has fermented, which will be in about twenty-four hours, bottle for use. SPRUCE BEER. Allow an oimce of hops and a spoonful of ginger to a gallon of water. When weU.boUed, strain it, and put in a pint of molasses, or a pound of brown sugar, and half an ounce or less of the essence of spruce; when cool, add a teacupful of yeast, and put into a clean, tight cask, and let it ferment for a day or two, then bottle it for use. You can boil the sprigs of spruce fir in place of the essence. ROMAN PUNCH. No. i. Grate the yeUow rind of four lemons and two oranges upon two pounds of loaf sugar. Squeeze the juice of the lemons and oranges; cover the juice and let it stand until the next day. Strain it through a sieve, mix with the sugar; add a bottle of champagne and the whites of eight eggs beaten to a stiff froth. It may be frozen or not, as desired. For winter use snow instead of ice. ROMAN PUNCH. No. 2. Make two quarts of lemonade, rich with pure juice lemon fruit; add one tablespoonful of extract of lemon. Work well, and freeze; just before serving, add for each quart of ice half a pint of brandy and half a pint of Jamaica rum. Mix well and serve in high glasses, as this makes what is called a semi or haJf- ice. It is usually served at dinners as a cowp de milieu. DELICIOUS JUNKET. Take two quarts of new mOk, warm it on the stove to about blood-heat; pour it into a glass or china bowl, and stir into it two tablespoonf uls of Grosse & BlackweU's prepared rennet, two tablespoonfuls of powdered loaf sugar, and a small wine-glassful of pale brandy. Let it stand till cold and eat with sugar and rich cream. Half the quantity can be made. RASPBERRY SHRUB. One quart of raspberry juice, half a pound of loaf sugar, dissolved, a pint of Jamaica rum, or part rum and brandy. Mix thoroughly. Bottle for use. 41 6 COFFEE, TEA, BEVERAGES. SASSAFRAS MEAD. Mix gradually with two quarts of boiling water three pounds and a half of the best brown sugar, a pint and a half of good West India molasses, and a quarter of a pound of tartaric acid. Stir it well,, and when cool, strain it into a large jug or pan, then mix in a teaspoonful (not more) of essence of sassafras. Transfer it to clean bottles, (it will fill about half a dozen,) cork it tightly, and keep it in a cool place. It will be fit for use next day. Put into a box or boxes a quarter of a pound of carbonate of soda, to use with it. To prepare a glass of sassafras mead for drinking, put a large tablespoonful of the mead into a half tumbler full of ice- water, stir into it a half teaspoonful of the soda, and it wiU tenmediately foam up to the top. Sassafras mead will be found a cheap, wholesome, and pleasant beverage for s^arm weather. The essence of sassafras, tartaric acid and carbonate of soda, tan, of course, aU be obtained at the druggist's. CREAM SODA WITHOUT THE FOUNTAIN. Coffee-sugar, four pounds; three pints of water, three nutmegs, grated, the whites of ten eggs, weU-beaten, gum arable, one ounce; twenty drops of oil of lemon, or extract equal to that amount. By using oils of other fruits, you can make as many flavors from this as you desire. Mix all, and place over a gentle fire, and stir well about thirty minutes; remove from the fire and strain, and divide into two parts; into one-half put eight ounces of bi -carbonate of soda, into the other half put six ounces of tartaric acid. Shake well, and when cold they are ready for use by pouring three or four spoonfuls from both parts into sepa- rate glasses, each one-third full of water. Stir each and pour together, and you have a nice glass of cream soda which you can drink at your leisure, as the gum and eggs hold the gas. WINE WHEY. Sweeten one pint of milk to taste, and when bofiing, throw in two wine- glasses of sherry; when the curd forms, strain the whey through a mushn bag into tumblers. LEMON SYRUP. Take the juice of twelve lemons; gi'ate the rind of six in it, leb it stand over night; then take six pounds of white sugar, and make a thick syrup. When it is quite cool, strain the juice into it, and squeeze as much oil from the grated rind as will suit the taste. Put in bottles, securely corked, for future use. A tablespoonful in a goblet of water will make a delicious drink on a hot day. COFFEE, TEA, BEVERAGES. 417 FOR A SUMMER DRAUGHT. The juice of one lemon, a tumblerful of cold water, pounded sugar to taste, half a smaU teaspoonful of carbonate of soda. Squeeze the juice from the lemon; strain, and add it to the water, with sufficient pounded sugar to sweeten the whole nicely. When well-mixed, put in the soda, stir well, and drink while the mixtm-e is in an effervescing state. NOYEAU CORDIAL. To one gallon of proof spirit add three pounds of loaf sugar and a table- spoonful of extract of almonds. Mix weU together, and allow to stand forty- eight hours, covered closely; now strain through thick flannel, and bottle. This Uquor wiU. be much improved by adding half a pint of apricot or peach juice. EGG NOGG. Beat the yellows of twelve eggs very hght, stir in as much white sugar as they wiU dissolve, pour in gradually one glass of brandy to cook the eggs, one glass of old whiskey, one grated nutmeg, and three pints of rich mUk. Beat the whites to a froth and stir in last. EGG FLIP, OR MULLED ALE. Bon one quart of good ale, with some nutmeg; beat up six eggs, and mix them with a httle cold ale; then pour the hot ale to it, and pour it back and forth several times to prevent its curdling; warm, and stir it till sufficiently thick; add a piece of butter or a glass of brandy, and serve it with dry toast. MILK PUNCH. One pint of milk made very sweet; a wine-glassful of brandy or rum, weU- stirred together; grate a little nutmeg over the top of the glasses. Serve with a straw in each glass. FINE MILK PUNCH. Pare off the yeUow rind of four large lemons, and steep it for twenty -four hours in a quart of brandy or rum. Then mix with it the juice of the lemons, a pound and a half of loaf-sugar, two grated nutmegs, and a quart of water. Add a quart of rich unskimmed milk, made boiling hot, and strain the whole through a jeUy bag. You may either use it as soon as it is cold, or make a larger quantity (in the above proportions), and bottle it. It will keep several months. 4l8 COFFEE, TEA, BEVERAGES. TO MAKE HOT PUNCH. Half a pint of rum, half a pint of brandy, quarter of a pound of sugar, one large lemon, half a teaspoonful of nutmeg, one pint of boiling water. Eub the sugar over the lemon until it has absorbed all the yeUow part of the skin, then put the sugar into a punch-bowl; add the lemon- juice (free from pips), and mix these two ingredients, well together. Pour over them the boiling water, stir well together, add the rum, brandy, and nutmeg; mix thoroughly and the punch will be ready to serve. It is very important in making good punch that all the ingredients are thoroughly incorporated; and to insure success, the pro- cesses of mixing must be diligently attended to. (This is an old-style punch.) LEMONADE. Three lemons to a pint of water makes strong lemonade; sweeten to your taste. STRAWBERRY WATER. Take one cupful of ripe hulled berries; crush with a wooden spoon, mixing with the mass a quarter of a poimd of pulverized sugar and half a pint of cold water. Pour the mixture iuto a fine sieve, rub through and filter tiU clear; add the strained juice of one lemon and one and a half pints of cold water, mix thoroughly, and set in ice-chest tiU wanted. This makes a nice, cool drink on a warm day, and easily to be made in straw- berry season. STRAWBERRY AND RASPBERRY SYRUP. Mash the fresh fruit, express the juice, and to each quart add three and a half poimds of granulated sugar. The juice, heated to 180° Fahrenheit, and strained or filtered previous to dissolving the sugar, will keep for an indefinite time, canned hot in glass jars. The juice of soft fruits is best when allowed to drop therefrom by its own weight, lightly mash the fruit and then suspend in a cloth, allowing the juice to drop in a vessel beneath. Many housekeepers, after the bottles and jars are thoroughly washed and dried, smoke them with sulphur in this way: Take a piece of wire and bend it around a small piece of brimstone the size of a bean; set the brimstone on fire, put it in the jar or bottle, bending the other end over the mouth of the vessel, and cover with a cork; after the brimstone has burned away, fill the vessel with the syrup or preserves and cover tightly. There is no sulphurous taste left by the process. COFFEE, TEA, BEVERAGES. 419 KOUMISS. Koumiss is prepared by dissolving four ounces of white sugar in one gallon of skimmed milk, and placing in bottles of the capacity of one quart; add two ounces of bakers' yeast, or a cake of compressed yeast to each bottle. Cork and tie securely, set in a warm place until fermentation is weU under way, and lay the bottles on their sides in a cool cellar. In three days, fermentation wiU have progressed sufficiently to permit the koumiss to be in good condition. PINEAPPLE VINEGAR. Cover sliced pine-apples with pure cider vinegar; let them stand three or four days, then mash and strain through a cloth as long as it runs clear; to every three quarts of juice add five pounds of sugar. Boil it aU together about ten minutes, skim carefully until nothing rises to the surface, take from the fire; when cool, bottle it. Blackberries and rasp- berries, and, in fact, any kind of highly flavored fruit, is fine; a tablespoonfuJ in a glass of ice-cold water, to drink in warm weather. RASPBERRY VINEGAR. No. I. Put a quart of raspberries into a suitable dish, pour over them a quart of good vinegar, let it stand twenty -four hours, then strain through a flannel bag, and pour this Uquor on another quart of berries; do this for three or four days successively, and strain it; make it very sweet with loaf sugar; bottle, and seal it. RASPBERRY VINEGAR. No. 2. Turn over a quart of ripe raspberries, mashed, a quart of good cider vinegar, add one pound of white sugar, mix well, then let stand in the sun four hours. Strain it, squeeze out the juice, and put in a pint of good brandy. Seal it up in bottles, air tight, and lay them on their sides in the cellar; cover them with sawdust. When used, pour two tablespoonfuls to a tumblerful of ice-water. Fine. HOME-MADE TABLE VINEGAR. Put in an open cask four gallons of warm rain-water, one gallon of common molasses, and two quarts of yeast; cover the top with thin muslin and leave it in the sun, covering it up at night and when it rains. In three or four weeks it wlU be good vinegar. If cider can be used in place of rain-water the vinegar will make much sooner — wiU not take over a week to make a very sharp vinegar. Excellent, for pickling purposes. 420 COFFEE, TEA, BEVERAGES. VERY STRONG TABLE VINEGAR. Take two gallons of good cider and thoroughly mix it with two pounds of new honey, pour into your cask or bottle, and let it stand from four to six months, when you will have vinegar so strong that it cannot be used at table without diluting with water. It is the best ever procured for pickling purposes. PINEAPPLE-ADE. Pare and slice some very ripe pineapples; then cut the shces into small pieces. Put them with all their juice into a large pitcher, and sprinkle among them plenty of powdered white sugar. Pour on boiling water, allowing a small half pint to each pineapple. Cover the pitcher, and let it stand tiU quite cool, oc- casionally pressing down the pineapple with a spoon. Then set the pitcher for a while in ice. Lastly, strain the infusion into another vessel, and transfer it to tumblers, putting into each glass some more sugar and a bit of ice. This beverage will be found dehcious. SEIDLITZ POWDERS. Fold in a white paper a mixture of one drachm of EocheUe salts and twenty- five grains of carbonate of soda, in a blue paper twenty grains of tartaric acid. They should aU be pulverized very finely. Put the contents of the white paper into a tumbler, not quite half full of cold water, and stir it tiU dissolved. Then put the mixture from the blue paper into another tumbler with the same quantity of water, and stir that also. When the powders are dissolved in both tumblers, pour the first into the other, and it wiU effervesce immediately. Drink it quickly, while foaming. INEXPENSIVE DRINK. A very nice, cheap drink which may take the place of lemonade, and be found fuUy as healthful, is made with one cupful of pure cider vinegar, half a cupful of good molasses, put into one quart pitcher of ice- water. A tablespoonful of ground ginger added makes a healthful beverage. TH B Varieties of Seasonable Food TO BE OBTAINED IN OUR MARKETS DURING THE YEAR. JANUARY. MEATS. Beef, mutton, pork, lamb. POULTRY AND GAME. Eabbit8, hares, partridges, woodcocks, grouse or prairie chickens, snipes, antelope, quails, swans, geese, chickens, capons, tame pigeons, wild ducks, the canvas-back duck being the most popular and highly prized; turkeys. FISH. Haddock, fresh codfish, halibut, flounders, bass, fresh salmon, turbot. Frozen fresh mackerel is found in our large cities during this month; also frozen salmon, red-snapper, shad, frozen bluefish, pickerel, smelts, green turtle, diamond-back terrapin, prawns, oysters, scallops, hard crabs, white bait, finnan haddie, smoked halibut, smoked salmon. VEGETABLES. Cabbage, carrots, turnips, parsnips, beets, pumpkins, chives, celery, winter squash, onions, white and sweet potatoes, Jerusalem artichokes, chiccory, Brussels- sprouts, kale-sprouts, oyster plant, leeks, cress, cauliflower. Garden herbs, both dry and green, being chiefly used in stuffing and soups, and for flavoring and garnishing certaiu dishes, are always in season, such as sage, thyme, sweet basil, borage, dill, mint, parsley, lavender, summer savory, etc., may be procured green in the summer and dried in the winter. FEBRUARY. MEATS. Beef, mutton, pork, lamb, antelope. ♦21 422 SEASONABLE FOOD. POULTRY AND GAME. Partridges, hares, rabbits, snipes, capons, pheasants, fowls, pullets, geese, clucks^ turkeys, wild ducks, swan, geese and pigeons. FISH. Halibut, haddock, fresh codfish, striped bass, eels, fresh salmon, live lobsters, pompano, sheep's-head, red-snapper, white perch, a panfish, smelts — green and frozen ; shad, herring, salmon-trout, whitefish, pickerel, green turtle, flounders, seal- lops, prawns, oysters, soft-shell crabs — which are in excellent condition this month; hard crabs, white bait, boneless dried codflsh, finnan haddie, smoked halibut, smoked salmon. VEGETABLES. White potatoes, sweet potatoes, cabbage, onions, parsnips, oyster plant, okra, celery, chiccory, carrots, turnips, Jerusalem artichokes, French artichokes, Brussels- sprouts, beets, mushrooms raised in hot-houses, pumpkin, winter squash, dry shal- lots and garden herbs for seasoning put up in the dried state. MARCH. MEATS. Beef, veal, mutton, lamb, pork. POULTRY AND GAME. Chickens, turkeys, ducks, rabbits, snipes, wild pigeons, capons. FISH. Striped bass, halibut, salmon, live codfish, chicken halibut, live lobster, Spanish mackerel, flounders, sheep's-head, pompano, grouper, red-snapper. Shad are plentiful this month. Herring, salmon-trout, sturgeon, whitefish, pickerel, yellow perch, catfish, green turtle, terrapin, scallops, soft-shell clams, oysters, prawns, smoked salmon, smoked halibut, smoked haddock, salt codfish. VEGETABLES. Cabbages, turnips, carrots, parsnips, artichokes, white potatoes, sweet potatoes, , onions, leeks, radishes, Brussels-sprouts, celery, mushrooms, salsify-chives^ cress, parsley and other garden herbs, greens, rhubarb and cucumbers raised in hot-beda SEASONABLE I'OOD. 423 APRIL. MEATS. Beef, veal, pork, mutton, lamb. POULTRY AND GAME. Chickens, fowls, green geese, young ducks, capons, golden plover, squabs, wild ducks. FISH. Haddock, fresh cod, striped bass, halibut, eels, chicken halibut, live lobsters, salmon, whit« perch, flounders, fresh mackerel, sheep's-head, smelts, red-snapper, bluefish, skate or ray flsh, shad, whitefish, brook trout, salmon-trout, pickerel, catfish, prawns, crayfish, green turtle, oysters, scallops, frogs' legs, clamsf hard crabs, white bait, smoked halibut, smoked salmon, smoked haddock, salt mackerel, salt codfish. VEGETABLES. Onions, white and sweet potatoes, kale-sprouts, rhubarb, artichokes, turnips, radishes, Brussels-sprouts, okra, cabbage, parsnips, mushrooms, cress, carrots, beets, dandelion, egg-plant, leeks, lettuce, cucumbers, asparagus, string beans, peas, chiTes. MAY. MEATS. Beef, veal, mutton, lamb, pork. POULTRY AND GAME. Fowls, pigeons, spring chickens, young ducks, chickens, green geese, young turkeys. FISH. Halibut, haddock, striped bass, salmon, flounders, fresh mackerel, Spanish mackerel, blackfish, pompano, butterfish, weakfish, kingfish, porgies, shad, bluefish, clams, brook-trout, whitefish, carp, crayfish, prawns, green turtle, soft crabs, frogs' legs, smoked fish. VEGETABLES. New potatoes, sweet potatoes, cabbage, young onions, asparagus, beets, carrots, kidney beans, string beans, lettuce, tomatoes, cauliflower, peas, turnips, squash, rhubarb, spinach, radishes, artichokes, sorrel, egg-plant, cucumbers, salads generally. 424 SEASONABLE FOOD. JUNE. MEATS. Beef, yeal, mutton, lamb. POULTRY AND GAME. Chickens, geese, dncks, young turkeys, ployers, pigeons. FISH. Fresh salmon, striped bass, halibut, fresh mackerel, flounders, kingfish, blaok< fish, weakfish, butterflsh, pompano, Spanish mackerel, porgies, sheep's-head, sturgeon , sea bass, bluefish, skate or rayfish,' carp, black bass, crayfish, lobsters, eels, white bait, frogs' legs, soft crabs, clams. VEGETABLES. Potatoes, spinach, cauliflower, string beans, peas, tomatoes, asparagus, carrots,, artichokes, parsnips, onions, cucumbers, lettuce, radishes, cress, oyster plant, egg plant, rhubarb and all kinds of garden herbs, sorrel, horse-radish. JULY. MEATS. Bee^ veal, mutton, lamb, porL POULTRY AND GAME. Fowls, chickens, pigeons, plovers, young geese, turkey-plouts, squabs, doe- birds, tame rabbits. FISH. Spanish mackerel, striped bass, fresh mackerel, blackfish, kingfish, flounders^ ■almon, cod, haddock, halibut, pompano, butterfish, a sweet panfish, sheep's-head, porgies, sea bass, weakfish, swordfish, tantog, bluefish, skate, brook trout, crayfish, blask bass, moonfish — a fine baking or boiling fish; pickerel, peBch, eels, greeD- turtle, frogs' legs, soft crabs, white bait, prawns, lobsters, clams. VEGETABLES. Potatoes, asparagus, peas, green string beans, butter beans, artichokes, celery, lettuce, carrots, salsify, tomatoes, spinach, mushrooms, cabbage, onions, endive^ radishes, turnips, mint, various kinds of greens and salads. SEASONABLE FOOD. 425 AUGUST. MEATS. Beef, veal, mutton, lamb, pork POULTRY AND GAME. Venison, young ducks, green geese, snipe, plover, turkeys, guinea-fowls, squabs, wild pigeons, woodcock, fowls. FISH. Striped bass, cod, halibut, haddock, salmon, flounders, fresh mackerel, ponito, butterfish, sea bass, kingfish, sheep's-head, porgies, bluefish, moonfish, brook-trout, eels, black bass, crayfish, skate or rayfish, catfish, green turtle, white bait, squid, frogs' legs, soft crabs, prawns, clams. VEGETABLES. Carrots, artichokes, onions, string beans, lima beans, cauliflower, Irish potatoes, Bweet potatoes, green com, tomatoes, peas, summer squash, cucumbers, radishes, lettuce, celery, rhubarb^ beets, greens, mushrooms, chives. SBPTHMBKR. MEATS. Beef, veal, mutton, lamb, pork, venison. POULTRY AND GAME. Larks, woodcock, snipe, wild pigeons, squabs, young geese, young turkeys, plover, wild ducks, wild geese, swans and brant fowls, reed-birds, grouse, doe-birds, partridges. FISH. Salmon, halibut, codfish, pompano, striped bass, haddock, cero, a large fish simi- lar to the Spanish mackerel ; flounders, fresh mackerel, blackfish, Spanish mackerel, butterfish, whitefish, weakfish, smelts, porgies, squids, pickerel, crayfish, catfish, bluefish, wall-eyed pike, sea bass, skate, carp, prawns, white bait, frog's legs, hard crabs, moonfish, soft crabs, herrings, lobsters, clams. VEGETABLES. Potatoes, cabbages, turnips, artichokes, peas, beans, carrots, onions, salsify, mushrooms, lettuce, sorrel, celery, cauliflower, Brussels-sprouts, sweet potatoes, equash, rhubarb, green -peppers, parsnips, beets, green corn, tomatoes, cress. 426 SEASONABLE FOOD. OCTOBER. MEATS. Beef, Teal, mntton, iamb, pork, venison, antelope. POULTRY AND GAME. Turkeys, geese, fowls, pullets, chickens, wild ducks, the canvas-back duck being the most highly prized, for its delicate flavor; woodcock, grouse, pheasants, pig- eons, partridges, snipes, reed-birds, golden plover, gray plover, squabs. FISH. Btriped bass, fresh cod, halibut, haddock, Spanish mackerel, fresh mackerel, oero, flounders, pompano, weakfish, white perch, grouper, sheep's-head, whitefish, bluefish, pickerel, red-snapper, yellow perch, smelts, sea bass, black bass, cisco, wall-eyed pike, crayfish, carp, salmon-trout, spotted bass, terrapin, frogs' legs, hard crabs, soft crabs, white bait, green turtle, scallops, eels, lobsters, oysters. VEGETABLES. Potatoes, cabbages, turnips, carrots, cauliflowers, parsnips, string beans, peas, lima beans, com, tomatoes, onions, spinach, salsify, egg-plant, beets, pumpkins, endive, celery, parsley squash, cucumbers, mushrooms, sweet herbs of all kinds, ealads of all kinds, garlic, shallots. NOVEMBER. MEATS. Beef, veal, mutton, pork, venison, antelope. POULTRY AND GAME. Babbits, hares, pheasants, woodcock, partridges, quails, snipe, grouse, wild ducks, wild geese, fowls, turkeys, pigeons. FISH. Striped bass, fresh cod, halibut, haddock, salmon, fresh mackerel, blackfish, whitefish, bluefish, catfish, redfish or spotted bass, black bass, yellow perch, skate^ red-snapper, salmon-trout, pickerel, shad, wall-eyed pike, cisco, crayfish, terrapin, green turtle, scallops, prawns, white bait, frogs' legs, hard crabs, oysters. SEASONABLE FOOD. 427 VEGETABLES. Potatoes, carrots, parsnips, turnips, onions, dried beans, artichokes, cabbages, beets, winter squash, celery parsley, pumpkins, shallots, mushrooms, chiccory, all sorts of salads and sweet herbs. DECEMBER. MEATS. Beef, veal, mutton, pork, venison. POULTRY AND GAME. Babbits, hares, grouse, pheasants, woodcock, snipe, partridges, turkey, fowls, chickens, pullets, geese, wild geese, ducks, wild duck, tame duck, canvas-back duck, quails. FISH. Turbot, sturgeon, haddock, halibut, eels, striped bass, flounders, salmon, fresh cod, blackfish, whitefish, grouper, cusk, shad, mullet, a sweet panfish, black bass, yellow perch, salmon-trout, pickerel, cisco, skate, wall-eyed pike, terrapin, crayfish, green turtle, prawns, hard crabs, soft crabs, scallops, frogs' legs, oysters. VEGETABLES. Potatoes, cabbages, onions, winter squash, beets, turnips, pumpkins, carrots, parsnips, dried beans, dried peas, mushrooms, parsley, shallots, Brussels-sprouts, leeks, horse-radish,' garlic, mint, sage and small salads. Garden herbs which are mostly used for stuffings and for flavoring dishes, soups, etc., or for garnishing, may be found either green or dried the year round, always in season. Melons can be had at most of our markets from July 1st until the 15th of Octo- ber; they are received from the South in the early part of the season, and ara not as fresh and good as those ripened in our own viamity. MENUS. BREAKFAST. LUNCHEON AND DINNER FOR THE HOLIDAYS AND FOR A WEEK IN EACH MONTH IN THE YEAR. JKNUKRY. fieux Veap*s Day. Baked Apples 425. Hominy 244. Broiled White Fish 61. Ham Omelet 206. Potatoes a la Oieme 171. Parker Honse Bolls 224. Ornlleis 281. Toast 246. Coffee 408. Snppsx. Cold Roast Turkey 71. Boston Oyster Fie 66. Celery Salad 164. Baked Sweet Potatoes 175. Basks 227. Fmit Cake 266. Sliced Oranges. Tea 410. Oysters on Half ShelL Jnlienne Soap 26. Baked Pickerel 43. Boast Turkey 71, Oyster StuflSng 72. Mashed Potatoes 170. Boiled Onions 176. Baked Winter Squash 188. Cranberry Sauce 144. Chicken Pie 77. Plain Celery 156. Lobster Salad 161. Oliyes. Spiced Currants 168. English Plum Pudding 363, Wine Sauce 371. Mince Pie 300. Orange Water Ice 837. Fancy Cakes 276. Cheese. Fraita. Nuts. Baisins. Confectionery. CofFee 408. MENUS 429 Sunday. I^vealifast. Oranges. Oatmeal, with Oream 248. BntOed Mntton Chops 122. Tomato Sanoe 140. Favorite Warmed Potatoes 17S. gs on Toast 248. Graham Oems 230. Wheat Bread 213. Coffee 408. Potted Ham 134. Cnieese Cream Toast 198. Celery Salad 164< Cold Raised Biscait 223. Oooeeberry Jam 387. Citron Cake 260. Tea 410. ginite*. Oysters on Half ShelL Mock Tartle Sonp 83. Boiled Halibut 48, Sanoe Maitre d'Hotel 142. Roast Hannch of Venison 91, Currant Jelly 883. Potato Croquettes No. 1 174. Creamed Parsnips 180. Celery. Pickled White Cabbagt 162. Chicken Patties 77. Baked Lemon Pudding 365. Jelly Kisses 880. Raisins. Nuts. Fruit. Coffee 408. IVIonday. l^vjeaMast. Baked Apples 426. Boiled Bice 244. Pork Cutlets 130. Waffles 231, with Maple Syrup. Potato Fillets 173. Toast 246. Coffee 408. gttttjcfejcxrtt. Cold Roast Venison 91. Broiled Oysters 63. Potato Salad 166 Rye Drop Cakes 282. Canned Peaches 390. Tea 410. ^ixfXktx, Macaroni Sonp 88. Boiled Leg of Mntton 121, Caper Sauce 140. Potatoes a la Delmonico 174. Steamed Cabbage 178. Cheese Fondu 197. Cucumber Piekles 169. Boston Cream Pie 294. Sliced Oranges. Crackers. Cheese. Coffee 408. Tuesday. Raspberry Jam 387. Hominy 244. Saratoga Chips 171. Porterhouse Steak 97. French Griddle Cakes 236. Brown Bread 216. Coffee 408. gttncti«ott. Scrambled Mutton 126. Welsh Rarebit 198. Oliyes. Hominy Croquettes 244. Onrrant Jelly 383. Molasses Cup Cake 274. Chocolate 410. Oyster Soup 38. Roast Loin of Pork 128, Apple Sauce 143. Boiled Sweet Potatoes 175. Scalloped Onions 177. Stewed Carrots 189. Pickled Green Peppers 162. Royal Sago Pudding 367, Sweet Sauce 376. OmUers 281. Fruit. Cheese. Coffee 408. 430 MENUS. Wednesday. Ipvealifast. Old-fashioned Apple Sauce 143. Fried Mush 243. Fork Tendeiloins 129. Fried Sweet Potatoes 176. Parker House Bolls 224. Omelet 208. Wheat Bread 213. Coffee 408. I^uncttejott. Ooid Roast Pork 128. Stewed Codfish 65. Green Tomato Pickles 161. Bosks 227. Strawberry Jam 3S7. Tea 410. Beef Soup 26. Boast Fillet of Yeal 112, Tomato Sanoe 140. Browned Potatoes 176. Macaroni a la Creme 193. Parsnip Fritters 180. Piccalili 166. Lemon Fie 292. Cocoanut Tarts SOS. Cheese. Coffee 408. Thursday. gKjeafefast. stewed Peaches. Com Meal Mush 243. Stewed Beef Kidney 109. Crisp Potatoes 173. Egg Muffins 229. Ham Toast 248. Coffee 408 gitrtjclxjexrix. Veal Croquettes 114. Sardines. Cold Slaw 153. Cheese Toast 247. Oanned Plums 892. Soft Ginger Cake 272. Cocoa 411. Chicken Cream Soup 27. Boiled Corned Beef 104. Boiled Potatoes 104. Boiled Turnips 104 Boiled Cabbage 104. Beets Boiled 186. Charlotte Busse 320. Preserved Strawberries 377. Fruit Jumbles 280. Fruit. Coffee 408. pfiday. ^«ieafefast. Orange Marmalade 386. Oat Flakes 245. Sodfish Balls 64. Baked Eggs on Toast 248. Lyonnaise Potatoes 173. Bally Lunn 226. Raised Doughnuts 282. Coffee 408. Cold Corned Beef 104. Vegetable Hash 188. Deviled Lobster 69. Graham Bread 216. Peach Butter 393. Golden Spice Cake 267. Tea 410. gtwttje«. Celery Soup 36. Baked Halibut 49, HoUandaise Sanoe 143. Browned Potatoes 170. Scalloped Oysters 66. Stewed Tomatoes 181, Fried Salsify 186. Suet Plum Pudding 367, Brandy Sauce 871. Sponge Drops 277. Fruit. Coffee 40a MENUS. 431 Satat Lemon Cookies 281, Fruit. Coffee 408. MENUS. 433 Wednesday. gvjcafefast. Fried Apples ISO. Corn Meal Mush 243. Fried Pork Chops 130. Newport Waffles 281. Favorite Warmed Potatoes 173. Brown Bread 216. Coffee 408. f^nncftjejom. Sliced Ham 133. Scalloped Oysters 66. Fried Sweet Potatoes 175. Sweet Pickle 167. Lemon Toast 326. Tea 410. Mallagatawny Soup 31. Boned Leg of Matton, Roasted, 120. Boiled Potatoes 169. Stewed Onions 17& Mashed Turnips 190. Hot Slaw 163. Tapioca Blano Mange 318, with Raspberry Jam S87o Neapolitaines 278. Emit. Coffee 408. Thupsday. l^vjeaMast. Bananas. Samp 246. Broiled Veal Cntlets 114. Tomato Sance 140. Fried Potatoes 171. French Rolls 226. Wonders 282. Wheat Bread 213. Coffee 408. I^WttJClxjejcrtt. Hashed Mutton on Toast 122. Potato Croquettes 174. Pickled Oysters 164. Preserved Cherries 377. Feather Cake 264. Chocolate 410. Tapioca Cream Bonp 84. Onrry Chicken with Rice 81. Steamed Sweet Potatoes 176. Stewed Salsify 186. Boiled Squash 188. Pickled Onions 1611, Delicate Indian Pudding 861. Orange Jelly 332. Crackers. Cheesa. Coffee 408. gvjcafetast. Oranges. Oatmeal, with Cream 243. Boiled Salt Mackerel 61. Veal Hash on Toast 249. Fried Sweet Potatoes 176. Com Meal Griddle Cakes 234. Coffee 408. FHdey. Lobster Croquettes 60. French Stew 106. Cold Slaw 153. Rusks 227. Sweet Omelet 326. Tea 410. Lobster Soup 38. Boiled Cod with Oyster Sauce 66. Potato Puffs 171. Fried Cabbage 17& Muttonettes 124. Olives. Ooooanut Pudding 862. Banana Cream 318. Onp Cakes 276. Coffee 408. 434 MENUS. Sata^day. ^weaMast. Apple Jelly 386. Boiled Bice 244. Fried Pickled Pigs' Feet 183, Baked Potatoes 175. Fish Omelet 207. BngUsb Ommpets 242. Wheat Bread 218. Coffee 408. gttttJCftjCiCrtt. Dried Beef with Cream 106. Cheese Fonda 197. Potato Salad 164. Grafton Milk Biscuit 226. Com Meal Pnfls 351. Lemon Sance 873. Coooa 411. Tartle Bean Sonp 80. Beef a la Mode 99. Baked Potatoes 176. Sonr-oroat 179. Macaroni a la Italienne 192. Chowchow 163. Chocolate Costard Pie 291. little Plnm Cakes 279. Fruit. Coffee 408. TVIKRCH. l^veaMast. Sunday. Sliced Oranges, Oat Flakes 246. Porterhouse Steak 97. Lyonnaise Potatoes 173. Oyster Omelet 206. Raised Biscuit 223. Soar Milk Oriddle Cakes 233. Coffee 408. Calf's Head Cheese 117. Lobster Patties 60. Potato Salad 164. Warm Soda Biscnits 223. Honey. Lemon Cookies 281. Tea 410. Swiss White Soup 35, Boiled Fresh Mackerel 62, Egg Saaoe 188. Boast Beef 96, Yorkshire Padding 97. Browned Potatoes 175. Spinach with Eggs 188. Boiled Parsnips 18& Scalloped Cheese 197. Chicken Croquettes 78. Tapioca Cream Custard 313. Rhubarb Pie 296. Sponge Drops 277. Cheese. Coffee 408. MENUS. 435 |V[onday. g««afefast. Baked Apples 426. Hominy 244. Fried Ham and Eggs l. Macaroni a la Italienne 192. Lettuce Salad 164. CBiooolate Pudding 857, Whipped Cream IWSu Nnts. Raisins. Coffee 408. MENUS. 44' $Vje»Mast. Thatrsday. Sliced Pineapple. Hominy 244. Kipe Lyonnaise 111. Plain Omelet 204. New Potatoes a la Oreme 171. Plain CrnmpetB 242. Wheat Griddle Cakes 233. Ooftee 408. Gold Tongne 110. Beefsteak 97. Walnut Oatsop 167. Ught Bisooit 224. Cheap Cream Cake 272. Freseryed Apples 379. Tea 410. Split Pea Sonp 29. Chicken Pot Pie 81. Boiled Potatoes 169. Stewed Tomatoes (61 Fried Sweetbreads 119. Bean Salad 166. Burnt Almond Charlotte 828. Orange Jelly 832. Com Starch Cakes 277. Fruit Coffee 408. Friday. Oranges. Steamed Oatmeal 246. VteBh Salmon Fried 44. Boiled Eggs 200. Warmed Potatoes 173. Oteam Waffles 231. Brown Bread 217. Coffee 408. Irish Potato Soup 85. Steamed Halibut 48, Egg Saace 138. gwttjctuejcrtt. Lunb Stew 126. Asparagns Omelet 206. Lettuce Salad 164. German Bread 219. Canned Peaches 890. Molasses Gnp Cakes 274. Steamed Sweet Potatoes 176. Green Peas 187. Veal Olives 113. Dandelion Greens 189. Cold Lemon Pudding 866. Jelly Fritters 828. Froit. Coffee 408. Chocolate 410. ^vealifajst. SatUPday. stewed Bhnbarb. Cracked Wheat 246. Baked Mutton Chops wi»h Po^atoeB 123. Eggs auz Fines Herbes 202. Graham Gems 230. Dipped Toast 248. Coffee 408. gttttjcfejcxrtt. Fried Spring Chicken 78. 01am Fritters 68. Sliced Tomatoes. Wheat Drop Cakes 238. Coffee Cake 264. Crab Apple Jelly 386. Chocolate 410. Ox-tail Soup 28. Spiced Beef 99. Boiled New Potatoes 169. String Beans 185. Spinach with Eggs \SM, Radishes 166. Pineapple Pie 297. DesBCit Puffs 326. Fruit. Coffee 408. 443 MENUS. JUNE, Sunday. strawberries and Cream. Hominy 244. Fried Brook Trout 49. Poached Eggs 301. Potatoes a la Creme 171. Ooru Meal MnfiEins 230. Mnshrooms on Toast 247. Coffee 408. Scalloped Crabs 62. Gold Pressed Lamb 126. Sliced Tomatoes with Mayonnaise 149. Bnns 227. Asgel Cake 266. Raspberries. Tea 410. Green Pea Sonp 29. Boiled Salmon 43, Bechamel Sanoe 141. Stewed whole Spring Chicken 76. Steamed New Potatoes 172. Beet Greens 189. Sammer Sqnash 188. Raw Cncnmbers 155. Sweetbread Croquettes 119. Chocolate Blanc Mange 819. Strawberry Ice Cream 335. Queens Cake, 26& Coffee 408. ^KjeaMast. stewed Apricots. Graham Mnsh 243. Fried Chicken a la Italienne 78 Steamed Potatoes 172. Continental Hotel Waffles 231. Wheat Bread 213. Coffee 408 IVLoftday, Pickled Salmon 44, Scalloped Chicken 80. Hominy Croquettes 244. Sliced Cucumbers. Strawberry Short-cake 240, with Cream. Chocolate 410. Beef Soup 25, with Noodles 86. Veal Pie 115. New Potatoes 169 Cucumbers a la CremO 183. Asparagus 187, White Sauce 138. Lettuce 156, French Dressing 150. Green Currant Pie 295. Boiled Custard 307. Brunswick Jelly Cakes 278, Cheese. Coffee 408. ^lejeaMast Tuesday. gittttjcv. Raspberries and Cream. Oat Flakes 245. Soft Shell Crabs Fried 62. Ham Omelet 206, Warmed Potatoes 173 Pop-overs, 233. Toast 246. Coffee 408. French Stew 105. Cold Sliced Tongue 110. Bean Salad 155. Milk Biscuits 226. Cold Custard Pie 294. Iced Tea 410. White Mushroom Soup 26. Roast Beef 96. Potatoes a la Creme 171. Fried Cauliflower 177. Spinach with Eggs 188. Sliced Tomatoes, Mayonnaise 149. Strawberry Short-cake 240, with whipped Cream 309. Wafers 27S. C.*.,..^ coffee 4i/S. MENUS. 443 ^veafefast. Wednesday. Cherries. Oraoked Wheat 215. Broiled Lamb Ohop^ 122. Tomato Sanoe 140. Saratoga Chips 171. Raised Muffins 228. Brown Biead 217. Coffee 408. gttttjclteott. Boast Beef Fie 103. Fried Potatoes with Eggs 174, Crab Salad 163. Soda Bisonit 223. Pineapple Fritters 238. Tea 410. Veal Sonp 25, with Orontons VI. Boiled Chicken 76. Caper SaHoe 140. Steamed New Potatoes 172. Asparagns on Toast 187. String Beans 186. Tonng Onions. Oreen Gooseberry Tart 803. Golden Cream 311. Coooannt Macaroons 330. Cheese. Coffee 408. grjcaMast. Thapsday. Strawberries and Cream. Oatmeal with Cream 243. Phioken Omelet 206. Corned Beef Hash 108> Potatoe Fillets 173. Grafton Milk Biscuits 226. Cream Toast 246. Coffee 408. Smothered Beefsteak 101. Potato Croquettes 174. Lettuce with Mayonnaise 149. Oieam Short-cake 240. Cherry Pudding 862. '^XxfXf.tx. 01am Soup, French Style 39. Broiled Forequarter of Lamb 126, Tomato Sauce 140. Potatoes a la Dehnonico 174. String Beans 186. Cauliflower 177. Tomato Salad 164. Strawberry Bayarian Cream 310. Sliced Pineapple. Pound Cake 269. Coffee 408. Chocolate 410. gKjcaMast. ppiday. Sliced Tomatoes. Boiled Bice 244. Broiled Spanish Mackerel 61. Scalloped Eggs 200. Lyonnaise Potatoes 178. French Bolls 225. Wheat Bread 213. Coffee 408. Olam Chowder 68. Cold Pressed Beef 106. Mixed Summer Salad 161. Buna 227. Fancy Cakes 296. Currants. Tea 410- 29 Cream of Asparagns 29. Baked Blue Fish 47, Tomato Sauce 140. New Potatoes and Cream 171. Summer Squash 188. Mnttonettes 124. Sliced Cuoumbets 165. Charlotte Bnsse 320. Strawberries and Cream. Pastry Bamakins 197. Coffee 408. 444 MENUS. Satat^day. %XKiCkt»,%t. stewed Green Onrrants. Steamed Oatmeal 246. Forferhonae Steak Broiled with Wateroresses 97. New Boiled Potatoes 169. Busks 227. American Toast 246. Ooffee 408. Fricassee Chicken 76. Bice Oioqaettes 243. Dressed Caonmbeis 155. French Bread 218. Cap Cakes 276. Srawbenies and Cream. Iced Tea 410. Tomato Sonp 31. Boast lioin of Matton 120. Scalloped New Potatoes 172. Cauliflower 177. Beet Greens 189. Badishea 166. Cherry Fie 296. Mock Ice 814. Variegated Cakes 277. Cheese. Coffee 408. JUI-Y. Foaitth of Jaly. |5«jcafefast. Bed Baspberries and Cream. Fried Chicken 78. Scrambled Tomatoes 182. Wanned Potatoes 173. Tennessee Muffins 229. Toast 146. Coffee 408. %yxifii?zx. Cold Sliced Lamb 125. Grab Pie 61. Watercress Salad 165. Cheese Toast 247. Oraham Bread 216. Sponge Cake 267. Blackberries. Tea 410. Clam Sonp 39. Boiled Cod 56, with Lobster Sanoe 139. Boast Lamb 125, Mint Sanoe 141, New Potatoes Boiled 169. Green Peas 187. Spinach with Eggs 188. Cncnmbers Sliced 165. Chicken Patties 77. Naples Biscnits 322. Vanilla Ice Cream 334. Chocolate Macaroons 331. Strawberries. Ooffee 408. MENUS. 445 Sunday. Fresh Cherries. Hominy 244. Broiled Ohioken 77. Poached Eggs 202. Saratoga Chips 171. New England Corn Cake 219. Wheat Bread 213. Coffee 408. Spiced Beef Tongne 110. Lobster Patties 60. Sliced Tomatoes with Mayonnaise 149. CmmpetB 242. White Fruit Cake 267. Blackberries. Tea 410. Cream of Spinach Soap 27. Boiled Bine Fish 47, Sance Maitre d'Hotel 142. Boast Lamb 126, Tomato Sance 140. New Potatoes with Cream 171. Green Corn 183. CanUflower 177. White Sance 138. Crab Salad 163. Salmon Croquettes 67. Cottage Pudding 362. Chocolate Ice Cream 33& Baspberries. Coffee 408. ^vjcaMast. JvloGday. stewed Pears 329. Oatmeal with Cream 243. Veal Chops Fried 113. Plain Omelet 204. Warmed Potatoes 173. Raised MnfBns 228. Dry Toast 246. Coffee 408. Iguttjcfojeott. Gold Boast Lamb 126. Com Pndding 183. Potato Salad 164. French Bread 218. Currant Fritters 237. Julienne Soup 27. Beef a la Mode 99. Boiled Potatoes 169. Green Peas 187. Stuffed Baked Tomatoes 181. Lettuce Salad 164. Blackberry Pudding 364. Floating Islands 8ia Sponge Cake 269. Coffee 408. Cocoa 411 ^r«afefast. Tuesday. Baspberries. Cracked Wheat 246. Beefsteak Broiled 97. Cream Toast 246. Lyonnaise Potatoes 173. Light Biscoit 224. Brown Bread 217. Coffee 408. Cold Sliced Beef 99. Cheese Souffle 197. Temato Salad 164. Graham Bread 216. Green Gooseberry Tart 303. Tea 410. Vermicelli Sonp 36. Chicken Stewed, with Biscuit 82. Steamed Potatoes 172. Stewed Corn 183. Lobster Croquettes 60. Cucumbers Sliced 156. Ripe Currant Pie 296. Snow Cream 314. Bibbon Cake 266. Cheese. Coffee 408. 446 MENUS. l5«jeaMast. Wednesday. Blackbemeg, Steamed Oatmeal 215. Fresh Salmon Fried 44. Beef Hash 1X)8. Potato Fillets 173. TaimeBsee Muffins 229. Dipped Toast 246. Coffee 408. %xtxix\i.zau. Beefsteak Fie 103. Chicken Tnmovers 83. Lettuce with Mayonnaise 149. Buns 227. Layer Cake 268, Banana Filling 270. Spring Vegetable Soup 36. Scalloped Mutton and Tomatoes 126. Boiled Potatoes 169. Spinach with Eggs 188. Clam Fritters 68. Young Onions. Com Starch Pudding 849. Raspberries with Cream. Silver Cake 261. Coffee 408. Chocolate 410. gwjcalifast. Thupsday. Bed Baspberries. Graham Mush with Maple Syrup 243. Broiled Lamb Chops 122. SUed Tomatoes 182. Potatoes a la Creme 171. Baised Biscuit 223. Dry Toast 246. Coffee 408. |gttttJCtJ«jCrtt. SUced Veal Loaf 116. Srain Outlets 118. Fried Potatoes 171. Dressed Cucumbers 166. French Bread 218. Cherry Pie 296. Tea 410. Oumbo Soup 33. Boast Beef Pie with Potato Crust 103. Potatoes a la Delmonico 174. Cauliflower 177. Stewed Green Peas 187, Lettuce 166, with Mayonnaise 149. Cherry Roley Poley 366. Syllabub Slfi. Boston Cream Cakes 273. Coffee 408. gKjealifast. Firiday. Fresh Currants. Boiled Rice 244. Parch Fried 42. Scrambled Eggs 201. Baked Potatoes 175. Farker House Rolls 224. Wheat Bread 213. Coffee 408. %viuz\izau. BroUed Chicken on Toast 80. Green Com Fritters 239. Stewed Tomatoes 181. Blackberries. Berry Tea Cakes 232. Cocoa 411. Clam Chowder 68. Salmon 44, and Caper Sauce 140. New Potatoes Scalloped 172. Summer Squash 188. Chicken Turnovers 83L New Beets Boiled 186. Rice Pudding 362. Raspberry Sherbet 337. Philadelphia Jumbles 279. Coffee 408. MENUS, 447 Satat»day. l^veaMast. stewed GooBeberries. Com Meal Mash 243. Bkofled Ham 134. Vegetable Omelet 206. Newport Breakfast Cakes 241. Grisp Potatoes 173. Brown Bread 217. Coffee 408. fgnttclijejcm. Fricassee Salmon 45. Beefsteak 97. Bean Salad 165. Com Bread 219. Transparent Pndding 365. Iced Tea 410. Oreen Pea Sonp 29. French Stew 106. New Potatoes with Cream 171. Mock Oysters 67. Scalloped Clams 69. Tomato Salad 164. Costard Pie 294. Sponge Drops 277. Bed Baspberries and Cream. Coffee 408. KUGUST. Sunday. l^veaMast Peaches and Cream. Boiled Rice 244. Broiled Spanish Mackerel 61. Eggs anz Fines Herbes 202. Warmed Potatoes 173. Rusks 227. Wheat Bread 213. Coffee 408. Cold Boiled Chicken 76. fiekled Salmon 44. Potato Salad 156. French Bolls 225. Baspberries. White Mountain Cake 266. Tea 410. Consomme Sonp 26. Baked Pickerel 43, Egg Sance 138. Stewed Dncks 85. Potatoes a la Delmonico 174. Cabbage with Cream 178. Lobster Salad 151. Stuffed Baked Tomatoes 181. Lamb Sweetbreads 125. Onstard Pndding 348. Frozen Peaches 3S7. Fruit Jumbles 280. Coffee 408. 448 MENUS. ^Kjcalifast. IVlonday. stewed Plums. Steamed Oatmeal 245. Mntton Cntlete 123. Tomato Toast 248. Potato Fillets 173. Egg MuflSns 229. Brown Bread 217. Coflfee 408. |^ttttJCll«JJtt. Veal Pot Pie 114. Vegetable Omelet 205. Lettaoe with French Dressing 160. Oennan Bread 219. Peach Fritters 238. Chocolate 410. Tomato Soup 31. Boast Beef's Heart 109. Boiled New Potatoes 169. Cauliflower 177. String Beans 186. encumbers Sliced 155 Damson Pie 297. Peach Trifle 317, Sponge Cake 257. Cheese. Coffee 408. I^KjeaMast. Taesday. Blackberries. Hominy 244. Frizzled Beef 104. Boiled Eggs 200. Saratoga Chips 171. Breakfast Puffs 242. Dipped Toast 246. Coffee 408. £ttttcfee0tt. Sliced Beef Heart 109. Fried Tripe 110. Stuffed Baked Tomatoes 182. Pear Pickle 167. Buns 227. Plum Cobbler 367. Tea 410. gItttlJCV. Scotch Mutton Broth 26. Broiled Fore-quarter of Lamb 126. New Potatoes and Cream 171. Green Peas 187. Lettuce 156, French Dressing 150. Corn Pudding 183. Apricot Meringue Pie 296. Lemon Jelly 331. Cookies 280. Fruit. Coffee 408. ^t^aMast. Wednesday. Fresh Pears. Cracked Wheat 246. Brain Outlets 118. Meat Omelet 204. Lyonnaiss Potatoes 173. Huckleberry Oriddle Cakes 236. Wheat Bread 213. Coffee 408. %vm,fCiitaxi. Broiled Salmon 44. Sliced Pressed Lamb 126. Tomatoes with Mayonnaise 149. French Bread 218. Sponge Cake 267. Blackberries and Cream. Iced Tea 410. Cream of Spinach Soup 27. Fried Chicken a la Italienne 78, Tomato Sauce 140. Boiled Sweet Potatoes 176. Stuffed Egg Plant 185. Oreen Com Boiled 183. Young OnicniB. Bice Padding 363. Peaches and Cream. Walnut Cake 271. Coffee 408. MENUS. 449 fgKjcaMast. Thupsday. Mask Melon. Oatmeal, with Oream 243. Oairs Livei and Baoon 118. Broiled Tomatoes 182. Orisp Potatoes 173. New England Com Cake 219. Dijr Toast 246. Coffee 408. steamed Chioked 76. Oreen Com Fritters 239. Fried Sweet Potatoes 176. Diessed CnonmbeTS 166. light Biscuit 224. Peaches and Oream. Chocolate 410. Oreen Pea Sonp 29. Stewed Brisket of Beef 106. New Potatoes Boiled 169. Lima Beans 18&> Fried Egg Plant 184. Lettnoe Salad 154. Hnokleberry Pndding 364, Bioh Wine Sance tStX. Cream Tarts 304. Fruit. Coffee 408. gjjjcalifast. Fi*iday. Whole Peaches. Corn Meal Hnsh 243. Fried Blue Fish 42. Dried Beef, with Oream 106. Sweet Potatoes Fried 176. Raised MufSns 228. Brown Bread 217. Coffee 408. Beef CroqTiettes 106. Scalloped Lobster 69. Mixed Summer Salad 161. German Bread 219. Huckleberry Short-cake 241. glttttjex;. Com Soup 28. Baked Salmon Trout 60, Bechamel Sance 14io Potato Croquettes 174. Spinach with Eggs 188 Hashed Mutton 122. Tomatoes with Mayonnaise 149. Orape Fie 297. Peach Cream 81&, Wafers 276. Cheese. Coffee 408. Tea 410. greaMast. Satarday. Freih Oreen Oages. Oat Flakes 246. Broiled Chicken 77. Cream Toast 246. Boiled Potatoes 169. Graham Oems 230. Wheat Bread 213. Coffee 408. gjtttjcltjejatt. Broiled Ham 184. Tomato Omelet 206. Dressed Cnoumbers 166. French Bread 218. Cold Fmit Pudding 849. Chocolate 410. Chicken Oream Soup 27. Irish Stew 124. Steamed Potatoes 172. Oreen Peas 187. Boiled Com 183. Crab Salad 168. Huckleberry Pie 296. Peaches and Cream. Onp Cakes 276. Cheese. Coffee 408. 450 MENUS. SEPTE7V![BER. Sunday. Mask Melon. Cttm Meal Mnsh 243. fried Smelts 60. Veal Hash on Toast 249. Potatoes a la Creme 171. Graham Gems 230. Wheat Bread 213. Coffee 408. Potted Ham 134. Small Oyster Pies 67. Rice Omelet 20R. Gold Slaw 163. French Bread 218. Oream Cake 264. Sliced Peaches. Tea 410. Beef Soup 26, with Orontons 87. Boiled Fresh Mackerel 62, Hollandaiw Sanee 14%c Boast Partridges 88. Mashed Potatoes 170. Stewed Com 183. Stuffed Egg Plant 186. Tomato Salad 164. Lobster Croquettes 60. Peach Meringne Pie 291c Tntti Frntti Ice Oream 336. Boohester Jelly Cake 267. Cheese. Coffee 408. IWoftday. Peaches and Cream. Graham Mnsh with Maple Symp 243 Broiled Lamb Chops 122. Fried Tomatoes 182. Baked Potatoes 175. Raised MnfiSns 228. Dry Toast 246. Coffee 408. l^tttiJCtoeDftt. Salmi of Game 90. Cold Beef Tongne lin. Potato Croquettes 174. Watermelon Fickle 167 Egg Biscuit 224. Layer Cake 268, with Peach Cream Filling 270. Chocolate 41& Vegetable Soup 36. Tenderloin of Beef 100. Potato Puffs 171. Xiima Beans 185. Fried Tomatoes 182. Mixed Summer Salad 151. Peach Pudding 359, with Whipped Cream Cocoanut Tarts 303. Cheese. Coffee 408. Taesday. Huckleberries. Steamed Oatmeal 246. Veal CoUops 113. Ham Toast 248. Potato Fillets 173. Newport Breakfast Cakes 241. Brown Bread 217. Coffee 408. gttttJCfejeorU. Cold Roast Warmed, 107. <}beese Fondu 197. Fish Salad 162. Potato Biscuit 226. Peach Cobbler 367. Tea 410. Vermicelli Soup 36. Baked Mutton Cutlets 123. Boiled Potatoes 169. Baked Beets 186. Com Pudding 183. Horseradish 166. Plum Pie 297. Moating Island 318 Lemon Oake 260b Cheese. Coffee 408. MENUS. 451 Wednesday. %XK&\i,t9.lA. Sliced Tomatoee. Oat Flakes 216. Beef Hash 108. Boiled Eggs 200. Sweet Potatoes Baked 176. Puker House Bolls 224. Wheat Bread 813. Coffee 408. I^ttttcftjejcrtt. Fried Smelts 60. Ham Toast 248. Potato Salad 166. French Bread 218. Huckleberry Cake 274. Chocolate 410. Split Pea Soup 29. Boast Tame Dnck 84. Browned Potatoes 170. String Beans 18& Baked Tomatoes 182. Lettuce 166, with Mayonnaise 149. Boiled Lemon Padding S66. Peach Meringue 814. Feather Cake 96i. Coffee 408. Thursday. Whole Pears. Eominj 244. Ebmborger Steak 109. Bread Omelet 207. Saratoga Chips 171. Light Biscnit 224. Dry Toast 246. Coffee 408. gttttcltejOftt. Duck Pie 86. Grilled Bacon 1S2. Tomato Salad 164. Graham Bread 216. Cold Berry Pudding 846. Tea 410. Com Soup 28. Steamed Leg of Mutton 122. Potatoes a la Delmonico 174. Fried Corn 184. Stewed Salsify 18S. Currant Jelly 383. Grape Pie 297. Tapioca Cream Costard 818. Watermelon. Cheese. Coffee 408. Ft'iday. Musk Melon. Oatmeal with Cream 243. Broiled Spanish Mackerel 61. Scalloped Eggs 200. Warmed Potatoes 173, Tennessee Muffins 229. Wheat Bread 213, Coffee 408. gMttJCfejC0tt. Hashed Mutton 122. Oyster Fritters 66. Cold Greens 189. Com Bread 219. Boston Cream Cakes 273. Grape Jelly 886. Chocolate 410, Clam Soup 89. Fresh Salmon Fried 44, Tomato Sauce IMi Mashed Potatoes 170. Cauliflower 177. White Sauce 188. Beefsteak Rolls 101. Cucumbers Sliced 166. Country Plum Charlotte 324. German Custard 308. Jumbles 279l> Fruit. Coffee 408. 452 MENUS. SatUPday. g«jeaMast. FreBh Apricots. Cracked Wheat 245. Stewed Kidneys 109. Grilled Salt Fork 182. I^onnaise Potatoes 173. Sally Lnnn 226. Dry Toast 246. Coffee 408. Breaded Chicken 80. Potato Croquettes 174. Tomatoes with Mayonnaise 149. Twist Bread 218. Sponge Drops 277. Hnckleberries and Cream. Tea 410. Gnmbo Soap 33. Boast Loin of Veal 111. Browned Potatoes 176. Snoootash 184. Mashed Squash 188. Bean Salad 166. Baked Onstard 306. Peaches and Creami Almond Cake 267. Coffee 408. OCTOBER. Sunday. 5«jeaMast. Grapes. Oatmeal with Cream 243. Broiled Veal Cntlets 114. Minced Eggs 202. Crisp Potatoes 173. Buckwheat Cakes 286. Wheat Bread 213. Coffee 408. Oyster Stew 63. Cold Pork and Beans 181. Oold Slaw 163. Boston Brown Bread 216. Peach Meringue Pie 291. Tea 410. Ox-tail Soup 28. Broiled Halibut 49, Sauce Tartare 188. Boast Beef 96, Brown Sauce 142. Steamed Potatoes 172. Cauliflower 177. Boiled Onions 176. Chicken Salad 161. Scalloped Tomatoes 181, French Ooooanut Padding 862. Grape Trifle 817. Fancy Cakes 27S. Fmit. Coffee 408. MENUS. 453 JVlonday. ^VjeaMast. stewed Qnincei. Lamb 245. Blue Fish Fiied i2. Milk Toast 246. Hasty Cooked Potatoes 172. Fop-overs 233. Brown Bread 217. Coffee 408. gwttjcfeejoftx. Cold Boast Beef 96. Onion Omelet 206. Fried Potatoes 171. French Bread 218. Peach Fritters 238. Chocolate 410. Julienne Sonp 27. Boast Pheasants 88. Cabbage with Cream 178. Boiled Potatoes 169. Mashed TnniipB VXk Tomato Salad 164. Apple Custard Pie 290. Baked Quinces 829. Chocolate Eolaiis 278. Coffee 408. Tuesday. IJveaMast. Baked Pears 328. Cracked Wheat 246. Oalf B Idver and Bacon 118. Fried Eggs 201. I^onnaise Potatoes 173. Dry Toast 246. New England Com Cake 219. Coffee 408. gttttJCftjCXrtX. Cold Boast Pheasant 88. Potato Croquettes 174. Xiobster Salad 161, Graham Bread 216. Country Pmm Charlotte 824. Tea 410. Game Soup 26. Braised Leg of Mutton 121. Mashed Potatoes 170. Scalloped Oysters 66. Boiled Sweet Potatoes 175. Cold Slaw 153. Peach Cobbler 367. French Custard 307. Layer Jelly Cake 268. Coffee 408. Wednesday. 8«jea&faj5t. Grapes. Steamed Oatmeal 245. Beefsteak Broiled 97. Tomato Omelet 206. farmed Potatoes 173. English Crumpets 242. Brown Bread 217. Coffee 408. Scrambled Mutton 126. Sardines. Com Pudding 183. French Bolls 32& Ginger Bread 27^ Sliced Oranges Cocoa. 411. Mock Turtle Soup 32. Boiled Fillet of Veal 112. Potatoes a la Delmonico 174. Fried Egg Plant 184. Mashed Squash 186. Olives. Saucer Puddings 361. Apple Snow 816. Crisp Cookies 281. Coffee 408. 454 MENUS. Thapsday. ^veaMast. Baked Qoinces 329. Boiled Rioe 214. Broiled Oronse 88. Tripe Lyonnaise 111. Potatoes a la Creme 171. Raised Muffins 228. Dry Toast 246. OofCee 408. Yeal Croquettes 114. Cheese Sonffle 197 Potato Salad 154. Bans 227. Grape Pie 297. Tea 410. Swiss White Soup 35. Pot Boast 98. Steamed Potatoes 172. lama Beans 186. French Cabbage 179. Lettuce Salad 164. Plnm Puff Padding 366. Blano Mange 3ia Dominoes 276. Froit. Coffee 408. ^vjeaMast. Friday. stewed Plams. Oat Flakes 246. Eels Fried 47. Beet Hash 108. Potato Fillets 173. Egg Muffins 229. Wheat Bread 213. Coffee 408. gttttCft«0tt. Oyster Pot Pie 66. Muttonettes 124. Fried Egg Plant 184. French Bread 218. Stewed Grab Apples. Silrer Cake 261. Chocolate 410. Onion Soup 34. Baked Smelts 61. Potato Snow 172. Cauliflower 177 Beef Croquettes 106. Spiced Plums 168. Plain Charlotte Rnsse 321. Quince Jelly 384. Nats. Baisina, Coffee 408. Satairday. Whole Pears. Hominy 244. Mutton Cutlets 123. Tomato Sauce 140. Saratoga Chips 171. Com Meal Griddle Cakes 234. Dry Toast 246. Coffee 408. gttttcfejean. Dried Beef with Cream 106. Baked Omelet 208. Tomato Salad 164. Eusks 227. Quince Trifle 317. Tea 410. glttttJCW. Teal Soup 26, with Noodles 36. Chicken Pot Pie 81. Mashed Potatoes 170. Fried Salsify 186. Baked Onions 176. Ham Salad 163. Chocolate Pie 292. Sliced Oranges. Hickory Not Cake 271. Coffee 408. MENUS. 455 NO^ETVTBER, Thanksgiving Day. Orapes. Oat Flakes 246. Broiled Porterhouse Steak 97. Codfish Balls 64. Browned Potatoes 170. Buckwheat Cakes 236, Maple Syrup. Wheat Bread 213. OoSee 408. Cold Roast Turkey 71. Scalloped Oysters 66. Potato Salad 164. Cream Short Cake 240. Eclairs 278. Preserved Egg Flams 378. Tea 410. gittttjet;. Oysters on Half Shell. Cream of Chicken Sonp 27. Fried Smelts 60, Sance Tartare 138. Boast Turkey 71, Cranberry Sauce 144. Mashed Potatoes 170. Baked Squash 188. Boiled Onions 176. Parsnip Fritters 180. Olives. Chicken Salad 161. Venison Pastry 92. Pumpkin Pie 289. Mince Fie 300. Charlotte Busse 320. Almond Ice Cream 334. Lemon Jelly 331. Hickory Nut Cake 271. Cheese. Fmita. CoSee 408. Sunday. glKjeafefast. Stewed Crab Apples. Cracked Wheat 246. White Fish Fried 42. Jelly Omelet 207. Hasty Cooked Potatoes 172. Tennessee MufSnB 229. Crullers 281. Wheat Bread 213. Coffee 408, Pickled Pigs' Feet 133. Scalloped Potatoes 172. Chicken Salad 151. light Biscuit 224. Golden Spice Cake 267. Preserved Cherries 377. Tea 410. gtitttjev. Mullagatawny Soup 31. Boiled Codfish 66, Oyster Sauce 188. Roast Wild Duck 86. Mashed Potatoes 170. Currant Jelly Sauce 142. Baked Squash 188. Boiled Beets 186. Small Oyster Pies 67. Baked Plum Pudding 364, Sweet Sauce 37Sk Jelly Kisses 330. Fruit Coffne 408. 456 MENUS. ]V[onday. ^««»Ma5t. Grapes. Hominy 244. Fricasseed Tripe with Oysters 111. Baked Potatoes 175. Breakfast FnfFs 242. Brown Bread 217. Coffee 408. gtttijcfeejcrtt. Cold Roast Duck 85. Welsh Earebit 198. Fried Sweet Potatoes 175. Cold Pickled Beets 186. French Bread 218. Cookies 280. Gooseberry Jam 387. Cocoa 411. Vermicelli Sonp 35. Leg of Mutton a la Yenison 121. Steamed Potatoes 172. Ladies' Cabbage 178. Stewed Oniona f7& Mixed Pickles 166. Pumpkin Pie 299. Orange Jelly 332. Nat Cakes 283. Cheese. Coffee 408. Tuesday. %X«ii\t'$i%X. stewed Prunes. Oatmeal with Cream 243. Snipe on Toast 88. Scrappel 133. Potato Puffs 171. Newport WafSes 231. Wheat Bread 213. Coffee 408. ^uttjcliejcrn. Scalloped Mutton and Tomatoes 125. Hominy Croquettes 244. Cold Slaw 153. Beaten Biscuit 225. Chocolate Custard Fie 291. Tea 410. Oxtail Soup 28. Boast Leg of Pork 128. Browned Potatoes 176. Lima Beans 185. Mashed Turnips 190. Celery Salad 154. Apple Corn Meal Pudding 360, Wine Sauce 371 Lemon Tartlets 301. Fruit. Coffee 408. Wednesday. ^veaMast. Oranges. Graham Mush 243. Country Sausages 135. Boiled Eggs 200. Saratoga Chips 171. Buckwheat Cakes 236. Dry Toast 246. Coffee 408. gttujclijexrtt. Cold Boast Pork 128. Lobster Salad 161. Baked Sweet Potatoes 176. Clerman Bread 219. Doughnuts 281. Apple Sauoe 143. Chocolate 410. Turtle Soup from Beans 80. Spiced Beef 99. Mashed Potatoes 170. Fried Parsnips 180. Scalloped Onions 177, Pickled White Cabbage 162. Otanberry Tart Fie 298. Blanc Mange 31& Crackers. Cheese^ Coffee 408, MENUS. 457 Thaitsday. IJvjeaMast. stewed Apricots. Oat Flakes 216. Broiled Veal Outlets 114. Fried Oysters 62. Warmed Potatoes 173. Oream Waffles 231. Brown Bread 217. Coffee 408. Beef Croquettes 107. Fish Omelet 207. Celery Salad 154. Baised Biscuit 223. Feather Cake 264. Canned Peaches 390. Tea 410. Squirrel Soup 30. Roast Loin of Mutton 720. Boiled Potatoes 169. Mashed Squash 188. Fried Cabbage 178. Olives. Apple Puff Pudding 346, Grandmother's Sauce 872. Nuts. Raisins. Coffee 408. FiBit. Friday. %XKSM,^&\. Bananas. Steamed Oatmeal 246. Striped Bass Fried 42. Minced Eggs 202. Lyonnaise Potatoes 173. Com Bread 219. Nut Cakes 283. Wheat Bread 213. Coffee 408. Cold Roast Mutton 120. Halibut on Toast 249. Potato Salad 154. French Bread 218. Grape Jelly Pie 298. Fish Chowder 64. Baked Pickerel 43. Steamed Potatoes 172. Boiled Turnips 190. Rabbit Pie 90. Plain Celery. Apple Custard Pudding 348, Hard Sauce 374. Savory Biscuits 277. Fmit. Coffee 408. Chocolate 410. ^Kjealifast. Satatrday. Baked Sour Apples 426. Boiled Rice 244. Porterhouse Steak Broiled 97. Plain Omelet 204. Potatoes a la Creme 171. Wheat Griddle Cakes 233. Pry Toast 246. Coffee 408. gttWCfe«0tt. Veal Stew 115. Potato Puffs 171. Pickled Mangoes 163. Grafton Milk Biscuits 226. Ohooa'r.te Eclairs 273. Lemon Sponge 815. Tea 410, Celery Soup 36. Boiled Ham 134. Baked Sweet Potatoes 176. Lima Beans 186. Stewed Parsnips 180„ Sour-crout 179. Oxford Dumplings 343, Sweet Sauce 375^ Cream Tarts 304. Fruit. Coffee 408. 458 MENUS. dece7vi:ber. Chmstmas Day Oranges. Boiled Bice 244. Broiled Salt Mackerel 44. Poached Eggs a la Creme 202. Potato Fillets 173. Feather Griddle Cakes 233. Wheat Bread 213. Coffee 408. %nX!^T?ZX. Cold Roast Goose 74. Oyster Patties 66. Gold Slaw 153. Bnns 227. Charlotte Rasse 323. Peach Jelly 386. Tea 410. Oysters on Half Shell. Game Sonp 26. Boiled Whit« Fish 60, Sance Maitre d'Hotel 142. Roast Goose 74, Apple Sauce 143. Boiled Potatoes 169. Mashed Turnips 190. Creamed Parsnips 180. Stewed Onions 176. Boiled Rice 179. Lobster Salad 162. Canvas Back Duck 86. Christmas Plum Pudding 353, Sance 37^. Vanilla Ice Cream 334. Mince Pie 300. Orange Jelly 332. Delicate Cake 260. Salted Almonds 325. Confectionery. Fruits. Coffee 408. Sunday. IflKieaMajst. Grapes. Steamed Oatmeal 246. Pickled Pigs' Feet Fried 133. Oyster Toast 247. Potato Puffs 171. Egg Muffins 229. Wheat Bread 213. Coffee 408. Gold Potted Beef 106. Fanned Oysters 64. Celery Salad 164. Saratoga Chips 171. Buaks 227. Little Plum Cakes 279. Quince Jelly 384. Tea 110, gltttxjej?. Chicken Cream Soup 27. Boiled Halibut 48, Sance Hollandaise 142. Roast Goose 74, Apple Sauce 143. Boiled Potatoes 169. Stewed Celery 186. Mashed Turnips 190. Lobster Salad 161. Scalloped Clams 69. Mince Pie 300. Orange Cream 312. Citron Cake 260. Cheese. Coffee 408. MENUS. 459 IVIonday. ^veaMast. Sliced Oranges, Graham Mash 243 Codfish Steak 67. LyoDnaise Potatoes 178. Hashed Beef on Toast 249 French Rolls 225. Brown Bread 217. Coffee 408. ^uttjclijeott. Gold Boast Goose 74. Scalloped Cheese 197. Ham Salad 163. french Bread 218. Apple Meringne Pie 291. Chocolate 410. Onion Soup 34. Roast Spare Rib 129. Cranberry Sance tHk Browned Potatoes 175. Stewed Carrots 189. Boiled Onions 17G. Plain Celery. Boiled Rice Dumplings with Custard Sauce 34% Pastry Sandwiches 278. Fruit Coffee 408. Tuesday. IJvcaMast. Stewed Prunes. Boiled Rice 244. Pork Chops and Fried Apples 130. Warmed Potatoes 173. Buckwheat Cakes 236. Wheat Bread 213. Coffee 408. I^ttttjcfeejcrtt. Sliced Head Cheese 136. Bread Omelet 207. Parsnip Fritters 180. Cold Slaw 163. Graham Bread 216. Mia e Fie 300. Tea 410. Scotch Mutton Broth 26. Boiled Turkey 73, Oyster Dressing 72. Mashed Potatoes 170. Baked Squash 188. Boiled Parsnips 180, Piccalili 165. Baked Com Meal Pudding 350, Hard Sauce 374. Apple Tarts 304. Cheese. Coffee 408. Wednesday. ^K^aMast. Cider Apple Sauce 143. Hominy 244. Broiled Rabbits 90. Codfish Balls 64. Potato Fillets 173. ContiT:ental Hotel Waffles 231. Dry Toast 246. Coffee 408. gMttJCftjC0tt. Turkey Hash 73. Rice Croquettes 243. Lobster Salad 151. Baised Biscuits 223. Almond Custard 308. Coonti 41^ , 30 Oyster Soup 39, Sliced Beef Tongue 110, Brown Sauce 14a„ Potato Puffs 171. Steamed Cabbage 178. Iiamb Sweetbreads 125, with Tomato Sauce 140c Birds' Nest Pudding 344, Plain Sauce 373o Crackers. Cheese. Coffee 408. MENUS. g««aMast. Thupsday. stewed Peaches. Cracked Wheat 215. I Chops Broiled 122, Tomato Sauce 140. Saiatoga Chips 171. New England Corn Cake 219. Bakers' Donghnnts 282. Wheat Bread 213. CoSee 408. gtttxcltjecrn. Cold Spiced Tongue 110. I Cream Toast 198. Pickled Onions 163. BWed Sweet Potatoes 176. Twist Bread 218. Layer Cake 268, with Apple Filling 269. Vegetable Soup 84. Beef a la Mode 99. Browned Potatoes 170. Boiled Turnips 190. Fried Onions 176 Oyster Salad 152. Snow Pudding S61. Squash Fie 299. Kuts. Raisins. Coffee 408. Tea 410. ^VjeaMast. pt^iday. Apple Sauce 143. Oatmeal with Cream 243. Widte Fish Fried 42. Grilled Bacon 132. Baked Potatoes 175. Feather Griddle Cakes 233. Brown Bread 217. Coffee 408, gttttcfejeiOtt. O^ Pork and Beans 131. Beef Croquettes 106. Green Tomato Pickles ICO. Hilk Biscuits 226. Angel Cake 266 Preserved Pears 380. Pea Soup 36, with Croutons 37, Codfish Steaks 67. Potato Snow 172. Baked Beets 1S6. Chicken with Macaroni 84. Celery Salad 164. Baked Apple Dumplings 341, Sweet Sauce 37& Bakers' Custard Fie 293. Cheese. Coffee 408. Chocolate 410. ^KJcaMast. Satatrday. Bananas. Oat Flakes 245. Stek Outlets 130. Oyster Fritters 66. Hasty Cooked Potatoes 172. Graham Griddle Cakes 234. Wheat Bread 213. Coffee 408. g^ttttJCfejCOtt. BoUed Tripe 110. Chicken Omelet 206. Potato Salad 154. nmioh Bread 218. Ginger Cookies 276. Preserved Citron 880. Tea 410. §tttttje«. Tapioca Cream Soup 34. Lamb Stew 126. Mashed Potatoes 170. Creamed Parsnips 18(X> Boston Pork and Beans 131. Cold Slaw 163. Apple Fritters 237, Sugar Sauce 872. Lemon Pie 292. Nuts. Baisins, Coffee 408. SPEeiAL Menus. • • State t)mmtt at White House, Bine Points. Uaate Hantenxi^ Amontillado. POTAGES. Fotage tortne 3 I'Anglaise Coneommd Printani^re Boyale. MORS D'CEUVRES. Oanap^ S. la Bnsse. Timbales S la Talleyrand. Rsnenthaler Berfc POISSONS. t^Mimon, Sanoe HoUandaise. Grenadines de Bass. Fommeg de Terre DnchesBe. Oaonmber Salade. , Ernest Jeroy. RELEVed. Selle d'Agnean, Sauoe Menthe. Filet de Boeaf 3, la Bichelien. Chateau UorgaoHk ENTREES. BiB de Yeaa 3 la Feiignenz. Ootelettes d'Agneaa d'or Maison. Terrapin S, la Maryland. Fnnoh Cardinal. « Olu de VongMt, ROTI. Canvas Back Dnok. ENTREMETS. German Asparagns. Petite Poie. Gel^e an Champagne. PlombierS anx Framboise. Pudding Diplomate. Ob16. LiqnenrB. Fraits. From age. 4^2 SPECIAL MENUS. pitrs. Cleveland's Wedding Iianch. JUNE 4TH, 'Se. ConBomm^ en tasse. Soft Shell Grabs. Ooqnilles de Ris de Tean. Snipes on Toast. Lettnoe and Tomato Salade. Fancy Ice Cream. Oakes. Tea. Coffee. Fraits. Mottos. Ohatean IqaeiEi> Moet & Obandea^ Genet^al Gi:»aftt*s Birthday Dinner. Clams. Hants SantemSi POTAGES. Cousomm€ Impeiatrice Bisque de Crabes. Amontillado. VARIES MORS D'CEUVRE VARIES. BoQohees S la Begence. POISSON. Irnites de liviere Hollandaise veit prS. Fommes de terie S la Farisienne. Coucombrea. JohannlBbergm RELEVE. Filet de Boenf a la Bemaidi. Ernest Setof ENTREES. Ailea de Fonlets 3 la Ferigord. Fetits Fois an Benne. Caisses de lis de Vean 3 I'ltalienne. Haricots verts. Asperges, Sanoe Creme. Sorbet Fantaisie. ROTI, Sqnabs. Salade de Laitae. Nolts. ENTREMETS SUCRES. Oionte aux Mille Frnits. Comets S. la Chantilly. OelSe a la Fmnelle. PIECES MONTEES Glace Varietees. Fruits. Fetits Fonrs. Caf6. SPECIAL MENUS. \^i SEljenn tax 4 (Sitmtxs, Hnitres en Ooqnille. Fotage Julienne anx Quenelles. Panpiettea de Tarbots S la JoinTiUe. ^kMombers. Fommes d'Anphinet Filets Mignons S la FroTenoale. Larded Sweetbread S la Meiasonidre. Fnnoh an Eirsh. Qnails Bard^s snr OronstadOi Lettnoe Salad. Oerman Asparagns. Flombiere anx Fraisea. 1*111118. Oaf& Fiomage. pijenti tax 6 (Siavtxs. Hnities en Coqnilles. i)aatenie S'lBtte St. Germain. Consomm£ Fat£ d'ltaiie. AmoDUhado Broiled Bine Fish, Maitre d'Hotel. Oaonmbers. Fommes Dnohease. Hocbhelmer Small Tendeiloin Sant£s; Marrow Sance. Lamb Chops S la MarSohale. Moet & Chaodon Oiontes anx Champignons a la Farisienne. Sorbet Yenetienne, Sqnabs with Water-cresses. Ohateao Latour* Lettnoe and Tomato Salad, Artichants, Saace HoUandaise, Cr^ma Bavaroise an Chocolat. Wrnits. Oaf6. Fromage. |pi£nn tax 8 ^avtx%. Hnitres en Coqnille. Hante Baatemat Biaqne of Lobster. Lamb Broth with VegetabSas, Radishes. Olives. AmontlllBdo Tlmbales a I'Ecossaise. Bass S. la BSgenoe. Baaentbaler Barge Fotatoes Windsor. Filet of Beef Larded S la Farisienne, Saddle of Matton, Carrant Jelly. Ernest t«i-a^ Sweetbreads a la Fompadour. Terrapin S la Maryland. Ctaateea Latos», Oanliflower an Gratin. Celery an Josr Fnnoh Maraschino. Canvas Back Dnok. Lettnce Salad. SonflS & I'Orange. Fruits. Caf«. Fromag«» p(«nM tax 10 ffijcrwjc«s. Consomm^ de Volaille. Hants Hnitres a la Fonlette. Radishes. Olivea. Bonoh^es S la Bohemienne. Jobannlibes^n. Tmitea SanmonS au Benrre de MontpeUiet Tartelette Fotatoes. Cnoumbers, Filets Mignon de Bonef S la Trianon. Cotelettes de Figeon, Mar^chale. Moet & Olusnflc)^ Fetits Fois Garnia de Flenrons. Artiohanta a la Barigonle. Fnnoh Romaine. Bgoassinea an Cresson. ObBS. (iie VoogMb Lettnce Salad. Ponding Nesselrode. Vruits. OafS. Fromage^. 464 SPECIAL MENUS. little Neck Clams. Hante Ssntems Oteam of AspaTagns. ConsommS Royal Badishes. OliveB. AmoDtillsdo Oayiar snr Toast, ^ompano Maitre d'Hotel. Bass a la B^genoe. Fommes Faiisienne. Moselblaemcbeu. Ootelettes d'Agnean a la Fnr€e de CSlen. Filet of Boenf a la Focahontas. Moet ii Ohandoo. Terrapin a la Biohelien. Sorbet Dnnderberg. Canvas Baok Dnoks. Nnita. Celery Mayonnaise, Artiohatiis Bottoms. French Fees Omelette G^lestine, Fraiife Qiik, Fromage. Hnitres. POTAGES. Uonsommd Francatelli. Bisque d'Eor««aesi®!t HOnS I'SUVRE. Timbales S la Beynidte Filet Tnrbot Fortngaise Ponuues de terre Parisienofe Celery Mayonnaise. RELIVE. SeUe d'Agneaa S la Coiberiv Haricots verts. Ailes de Fonlets a la Hongroise. S la Bordelaise. Aspergea Sanoe Oreras. Sorbet & la Fmnelle. Faisan rotes Franqn^ de Caillei^ rNTREMCTS DE DOUCEUP CroDtes aox Ananas. Glaoes Fantaiuyji^ £tiuie. Oat& li'etits Fo«w>, SPECIAL MENUS. 465 BUFFET FOt? 1,000 PEOPliE. COL.D SBR^ICB. Consomm^ en Tasse. Sandwiches. Cayiar on Toast. Radishes. Cele^. Cold Salmon Mayonnaise. Lobster and Shrimp Salad. Westphalia Ham 3 la OelSe. ■^oned Tnrk*^. Galantine of Faison. Gold Game in Season. Mayomiaise of Chicken. Cold Turkey. Fillet of Beef. Game Fie& Saddle of Venison, Cnrrant Jelly. Bnssian Salad. Neapolitaine Ice Cream. Water Ices. Nesselrode Puddings, Claret and Champagne Jellies. Bisonits Glac^e. Charlottes Glaode. Assorted Cakes. Assorted Candies. Tea. Coffee. Lemonade. MANAGEMENT AND DIRECTIONS OP^ BiNNERS AND REeEPTI0NS ON STATE Occasions at the White House. Etiquette as observed in European courts is not known at the White House. The President's Secretary issues invitations by direction of the President, to- ^e distinguished guests. The Usher m charge of the cloak-room hands to the gentleman on arrival sm (SBivelope containing a diagram of the table (as cut shows), whereon the name acd Entrance ssat of the respective guest, and the lady he is to escort to dinner, are marked. A card corresponding with his name is placed on the napkin belonging to thfe ©over of the seat he will occupy. The President's seat is in the middle of the table. The most distinguished guests sit on his right and left. If their wives are present they will occupy these seats, and the gentlemen will be seated next to the President's wife, whose seat w directly opposite the President THE GREAT STATE DINING ROOM. DINNERS AND RECEPTIONS. 467 Official dinners all over the world are always served after the French fashion, and are divided into three distinct parts. Two of them are served from the kitchen, and the third from the pantry. The first part of the dinner aerved French style includes from oysters on the shell to the sherbets. The second service continues to the sweet dishes. The third includes ice, cakes, fruits, cheeses, which are all understood as des- serts, and are dressed in the pantry. All principal dishes which are artistically decorated are shown to the President first, then are carried around the table before being carved by the Steward in the pantry. Fancy folding of the napkins is considered out of fashion ; plain square folded, so as to show monogram in the middle, is much preferred. The following diagram will illustrate the arrangement of the glasses on the table. (See diagram.) DIAGRAM ILLUSTRATING HOW TO ARRANGE GLASSES ON TABLE. A — PliAIE. I — Glass for Santerne. II — Glass for Sherry. Ill — Glass for Rhine Wine. IV— Glass *or Water. V — Glass for Champagne. VI — Glass for Burgundy. Flower decorations on the table are to be in flat designs, so as not to obscure the view of the guests. 468 DINNERS AND RECEPTIONS. Corsage Bouquets for ladies consist of not more than eight large roses tied together by silk ribbon, with the name of the lady stamped on in gold letters. Gentlemen's Bouttonieres consist only of one rose bud. Bouquets for ladies are to be placed on the right side; for gentlemen, on the napkin next to card bearing his name. Printed Menus are never used on any official occasion. The private dinners Menus are either printed or written on a plain card and placed on each cover. Liquors, cordials, cigars are served on a separate table after the ladies have retired to the parlor. Dishes for invalids should be served in the daintiest and most attractive way; jtBVer send more than a supply for one meal; the same dish too frequently set before an invaUd often causes a distaste, when perhaps a change would tempt the appetite. When preparing dishes where milk is used, the condition of the patient should be considered. Long cooking hardens the albumen and makes the nulk very constipating; then, if the patient should be already constipated, care should be taken not to heat the milk above the boiling point. The seasoning of food for the sick should be varied according to the condition of the patient; one recovering from illness can partake of a httle piece of roast mutton, chicken, rabbit, game, fish, simply dressed, and simple puddings are all hght food and easily digested. A mutton chop, nicely cut, trimmed and broiled, is a dish that is often inviting to an invalid. As a rule, an invalid will be more likely to enjoy any preparation sent to him i£ it is served in small, dehcate pieces. As there are so many small, dainty dishes that can be made for this purpose, it seems useless to try to more than give a small variety of them. Pudding can be made of prepared barley, or tapioca, well-soaked before boiling, with an egg added, and a change can be made of hght puddings by mixing up some stewed fruit with the puddings before baking; a bread pudding from stale bread-crumbs, and a tiny cup-custard, boiled in a small basin or cup; also various drinks, such as milk pimch, wine, whey, apple-toddy, and various other nourish- ing drinks. BEEFSTEAK AND MUTTON CHOPS. Select the tenderest cuts, and broil over a clear, hot fire. Let the steak be rare, the chops weU done. Salt and pepper; lay between two hot plates three minutes, and serve to your patient. If he is very weak, do not let him swallow anything except the juice, when he has chewed the meat well. The essence of rare beef, roasted or broiled, thus expressed, is considered by some physicians to be more strengthening than beef tea prepared in the usual manner. 470 FOR THE SICK. BEEF TEA. One pound of lean beef, cut into small pieces. Put into a glass canning- jwr without a drop of water; cover tightly, and set in a pot of cold water. Heat gradually to a boU, and continue this steadily for three or four hours, until the meat is like white rags, and the juice aU drawn out. Season with salt to taste, and when cold, skim. VEAL OR MUTTON BROTH. Take a scrag-end of mutton (two pounds), put it in a sauce-pan, with two quarts of cold water, and an ounce of pearl barley or rice. When it is coming to a boU, skim it weU, then add half a teaspoonful of salt; let it boil until half reduced, then strain it, and take off all the fat, and it is ready for use. This is excellent for an invahd. If vegetables are Uked in this broth, take one turnip, one carrot, and one onion, cut them in shreds, and boil them in the broth half an hour. In that case, the barley may be served with the vegetables in broth. CHICKEN BROTH. Make the same as mutton or beef broth. Boil the chicken slowly, putting on just enough water to cover it well, watching it closely that it does not boil down too much. When the chicken is tender, season with salt and a very little pepper. The yolk of an egg beaten light and added, is very nourishing DATMEAL GRUEL. Put four tablespoonfuls of the best grits (oatmeal coarsely ground) into a pint of boihng water. Let it boU gently, and stir it often, tiU it becomes as thick as you wish it. Then strain it, and add to it while warm, butter, wine, nutmeg, or whatever is thought proper to flavor it. Salt to taste. If you make the gruel of fine oatmeal, sift it, mix it first to a thick batter with a httle cold water, and then put it into the sauce-pan of boiling water. Stir it aU the time it is boiling, hfting the spoon gently up and down, and letting the gruel fall slowly back again into the pan. CORN-MEAL GRUEL. Two tablespoonfuls of fine Indian meal, mixed smooth with cold water and a salt-spoonful of salt; add one quart of boihng water, and cook twenty minutes. Stir it frequently, and if it becomes too thick use boiling water to thin it." If the stomach is not too weak, a tablespoonful of cream may be used to cool it. Some like it sweetened and others like it plain. For very sick persons, let it settle, pour off the top, and give without other seasoning. For convalescents, toast a piece of bread as nicely as possible, and put it in the gruel with a table- FOR THE SICK. A,7l spoonful of nice sweet cream, and a Kttle ginger and sugar. This should be used only when a laxative is allowed. EGG GRUEL. Beat the yolk of an egg with one tablespoonful of sugar; pour one teacupful of boiling water on it; add the white of an egg, beaten to a froth, with any seasoning or spice desired. Take warm. MILK PORRIDGE. The same as arrowroot, excepting it should be aU milk, and thickened with a scant tablespoonful of sifted flour; let it boU five minutes, stirring it con- tinually, add a little cold mUk, and give it one boil up, and it is ready for use. ARROWROOT MILK PORRIDGE. One large cupful of fresh milk, new if you can get it; one cupful of boiling water; one teaspoonful of arrowroot, wet to a paste with cold water; two tea- spoonfuls of white sugar; a pinch of salt. Put the sugar into the milk, the salt into the boiling water, which should be poured into a farina-kettle. Add the wet arrowroot, and boU, stirring constantly until it is clear; put in the milk, and cook ten minutes, stirring often. Give while warm, adding hot mUk should it be thicker than gruel. ARROWROOT BLANC MANGE. One large cupful of boiling milk, one even tablespoonful of arrowroot rubbed to a paste with cold water, two teaspoonfuls of white sugar, a pinch of salt; flavor with rose-water. Proceed as in the foregoing recipes, boihng and stirring eight minutes. Turn into a wet mold, and when firm, serve with cream and powdered sugar. TAPIOCA JELLY. Soak a cupful of tapioca in a quart of cold water, after washing it thoroughly two or three times; after soaking three or four hours, simmer it in a stew-pan until it becomes quite clear, stirring often; add the juice of a lemon, and a lit- tle of the grated peel, also a pinch of salt. Sweeten to taste. Wine can be substituted for lemon, if hked. SLIPPERY-ELM BARK TEA. Break the bark into bits, pour bofling water over it, cover, and let it infuse until cold. Sweeten, ice, and take for summer disorders, or add lemon juice and drink for a bad cold. 47-2 FOR THE SICK. FLAX-SEED TEA. Upon an ounce of unbruised flax-seed and a little pulverized liquorice -root pour a pint of boiling (soft or rain) water; and place the vessel containing these ingredients near, but not on, the fire for four hours. Strain through a linen cloth. Make it fresh every day. An excellent drink in fever accompanied by a cough. FLAX-SEED LEMONADE. To a large tablespoonful of flax-seed, aUow a tumbler and a half of cold water. Boil them together tiU the liquid becomes very sticky. Then strain it hot over a quarter of a pound of pulverized sugar, and an ounce of pulverized gum arabic. Stir it tin quite dissolved, and squeeze into it the juice of a lemon. This mixture has frequently been found an efficacious remedy for a cold, taking a wine-glass of it as often as the cough is troublesome. TAMARIND WATER. Put tamarinds into a pitcher or tumbler till it is one- third full; then fill up with cold water, cover it, and let it infuse for a quarter of an hour or more. Currant jeUy or cranberry juice mixed with water makes a pleasant drink for an invalid. SAGO JELLY. Made the same as tapioca. If seasoning is not advisable, the sago may be boiled in mflk, instead of water, and eaten plain. Eice jeUy made the same, using only half as much rice as sago. ARROWROOT WINE JELLY. One cupful of boiling water, one scant tablespoonful of arrowroot; mix with a little cold water; one tablespoonful of sugar, a piach of salt, one tablespoonful of brandy, or three tablespoonfuls of wine. Excellent for a sick person without fever. HOMINY. Put to soak one pint of hominy in two and one-half pints of boOing'^ water over night, in a tin vessel with a tight cover; in the morning add one-half pint of sweet milk, and a httle salt. Place on a brisk fire in a kettle of boiling water, the tin vessel containing the hominy; let boil one-half hour. Cracked wheat, oatmeal, mush, are aU good food for the sick. FOR THE SICK. 473 CHICKEN JELLY. Cook a chicken in enough water to httle more than cover it; let it stew gently until the meat drops from the bones, and the broth is reduced to about a pint; season it to taste, with a little salt and pepper. Strain and press, first through a colander, then through a coarse cloth. Set it over the fire again, and cook a few minutes longer. Turn it into an earthen vegetable dish to harden; set it on the ice in the refrigerator. Eat cold in slices. Nice made into sandwiches, with tMn shoes of bread, Ughtly spread with butter. BOILED RICE. Boil half a cupful of rice in just enough water to cover it, with half a tea spoonfid of salt; when the water has boUed nearly out and the rice begins to look soft and dry, turn over it a cupful of milk, and let it simmer until the rice is done and nearly dry; take from the fire and beat in a weU-beaten egg. Eat it warm with cream and sugar. Flavor to taste. CUIJ PUDDING. Take one tablespoonful of flour, one egg; mix with cold milk and a pinch of salt to a batter. Boil fifteen minutes in a buttered cup. Eat with sauce, fruit, or plain sugar. TAPIOCA CUP PUDDING. This is very Ught and delicate for invahds. An even tablespoonful of tapioca, soaked for two hours in nearly a cup of new milk; stir into this the yolk of a fresh egg, a httle sugar, a grain of salt, and bake it in a cup for fifteen minutes. A httle jeUy may be eaten with it. BAKED APPLES. Get nice fruit, a httle tart and juicy, but not sour; clean them nicely, and bake in a moderate oven — regulated so as to have them done in about an hour; when the skin cracks and the pulp breaks through in every direction they are done and ready to take out. Serve with white sugar sprinkled over them. SOFT TOAST. Toast well, but not too brown, two thin shoes of stale bread; put them on a w(rarm plate, sprinkle with a pinch of salt, and pour upon them some boiling water; quickly cover with another dish of the same size, and drain off the water. Put a very small bit of butter on the toast and serve at once while hot. 474. ^^OR THE SICK. IRISH MOSS BLANC MANGE. A small handful of moss (to be purchased at any drug store); wash it very carefully, and put it in one quart of milk on the fire. Let the milk simmer for about twenty minutes, or until the moss begins to dissolve. Then remove from the fire and strain through a fine sieve. Add two tablespoonfuls of sugar and half a teaspoonful of vanilla flavoring. Put away to harden tu cups or molds, and serve with sugar and cream. A deUcate dish for an iuvalid. EGG TOAST. Brown a sUce of bread nicely over the coals, dip it in hot water shghtly salted, butter it, and lay on the top an egg that has been broken into boiling water, and cooked until the white has hardened; season the egg with a bit of butter and a crumb of salt. The best way to cook eggs for an invalid is to drop them, or else pour boiling ■water over the egg iu the shell and let it stand for a few minutes on the back of the stove, OYSTER TOAST. Make a nice slice of dry toast, butter it and lay it on a hot dish. Put six oysters, half a teacupful of their own liquor, and half a cupful of milk, into a tin cup or basin, and boil one minute. Season with a Uttle butter, pepper and salt, then pour over the toast and serve. MULLED JELLY. Take one tablespoonful of currant or grape jelly; beat with it the white of one egg and a teaspoonful of sugar; pour on it a teacupful of boihng water, and break in a shce of dry toast or two crackers. CUP CUSTARD. Break into a coflfee-cup an egg, put in two teaspoonfuls of sugar, beat it up thoroughly, a pinch of salt and a pinch of grated nutmeg; fill up the cup with good sweet milk ; turn it into another cup, well buttered, and set it in a pan of boiUng water, reaching nearly to the top of the cup. Set in the oven, and when the custard is set, it is done. Eat cold. CLAM BROTH. Select twelve small, hardshell clams, drain them, and chop them fine; add half a pint of clam juice or hot water, a pinch of cayenne, and a walnut of FOR THE SICK. 47^ butter; simmer thirty minutes; add a gill of boiled milk, strain, and serve. This is an excellent broth for weak stomachs. MILK OR CREAM CODFISH. This dish will often rehsh when a person is recovering from sickness, whem nothing else would. Pick up a large tablespoonful of salt codfish very fine; freshen it considerably by placing it over the fire in a basin, covering it with cold water as it comes to a boil; turn off the water and freshen again if very salt, then turn off the water imtil dry, and pour over half a cupful of milk or thin cream; add a bit of butter, a sprinkle of pepper, and a thickening made of one teaspoonful of flour or corn-starch, wet up with ahttle milk; when this boils up, turn over a sUce of dipped toast. CRACKER PANADA. Break in pieces three or four hard crackers that are baked quite brown, and let them boil fifteen minutes in one quart of water; then remove frorri the fire, let them stand three or four minutes, strain off the liquor through a fine wire sieve, and season it with sugar. This is a nourishing beverage for infants that are teething, and with the addition of a little wine and nutmeg, is often prescribed for invalids recovering from a fever. BREAD PANADA Put three giUs of water and one tablespoonful of white sugar on the fire, and just before it boils add two tablespoonfuls of the crumbs of stale white bread; stir it well, and let it boil three or four minutes; then add one glass of white wine, a grated lemon and a Uttle nutmeg; let it boil up once, then remove it from the fire, and keep it closely covered until it is wanted for use. SLIPPERY-ELM TEA. Put a teaspoonful of powdered sUppery-ehu into a tumbler, pour cold water upon it, and season with lemon and sugar. TOAST WATER, OR CRUST COFFEE. Take stale pieces of crusts of bread, the end pieces of the loaf; toast them a nice, dark brown, care to be taken that they do not burn in the least, as that affects the flavor. Put the browned crusts into a large mflk pitcher, and pour enough boiUng water over to cover them; cover the pitcher closely, and let steep until cold. Strain, and sweeten to taste; put a piece of ice in each glass. This is also good, drank warm with cream and sugar, similar to coffee. 31 476 FOR THE SICK. PLAIN MILK TOAST, Cut a thin slice from a loaf of stale bread, toast it very quickly, sprinMe a Httle salt over it, and pour upon it three tablespoonf uls of boiling milk or cream. Crackers split and toasted in this manner, are often very grateful to an invalid. LINSEED TEA. Put one tablespoonful of linseed into a stew-pan with half a pint of cold water; place the stew-pan over a moderate fire, and, when the water is quite warm, pour it off, and add to the Unseed haK a pint of fresh cold water; then let the whole boil three or four minutes; season it with lemon and sugar. POWDERS FOR CHILDREN. A very excellent carmioative powder for flatulent nifants may be kept in the house, and employed with advantage whenever the child is in patn or griped, dropping five grains of oil of anise-seed and two of peppermint on half an ounce of lump sugar, and rubbing it in a mortar, with a drachm of magnesia, into a fine powder. A small quantity of this may be given in a httl© water at any time, and always with benefit. FOR CHILDREN TEETHING. Tie a quarter of a potmd of wheat flovtr in a thick cloth, and boil it in one quart of water for three hovirs; then remove the cloth and expose the flour to the air or heat until it is hard and dry; grate from it, when wanted, one table- spoonful, which put into half a pint of new mOk, and stir over the fire until it comes to a boU, when add a pinch of salt and a tablespoonful of cold water, and serve. This gruel is excellent for children afflicted with summer complaint. Or, brown a tablespoonful of flour in the oven or on top of the stove on a taking-tin; feed a few pinches at a time to a child, and it will often check a diarrhoea. The tincture of " kino " — of which from ten to thirty drops, mixed with a little sugar and water in a spoon, and given every two or three hours, is very efficacious and harmless — can be procured at almost any druggist's. Tablespoon doses of pure cider vinegar, and a pinch of salt, has cured when all else failed. BLACKBERRY CORDIAL. This recipe maybe foimd under the head of "Coffee, Tea, Beverages." it will be found an excellent medicine for children teething and summer diseases. FOR THE SICR. 477 ACID DRINKS. 1. Peel thirty large Malaga grapes, and pour half a pmt of boiling water upon them; cover them closely, and let them steep until the water is cold. 2. Pour half a pint of boiUng water upon one tablespoonful of currant jelly, and stir until the jeUy is dissolved. S. Cranberries and barberries may be used in the same way to make very refreshing acid drinks for persons recovering from fevers. DRAUGHTS FOR THE FEET. Take a large leaf from the horseradish plant, and cut out the hard fibres that run through the leaf; place it on a hot shovel for a moment to soften it, fold it^ and fasten it closely in the hollow of the foot by a cloth bandage. Burdock-leaves, cabbage-leaves, and muUen-leaves, are used in the same manner, to alleviate pain and promote perspiration. Garlics are also made for draughts by pounding them, placing them on a hot tin plate for a moment to sweat them, and binding them closely to the hollow of the foot by a cloth bandage. Draughts of onions, for infants, are made by roasting onions in hot ashes, and, when they are quite soft, peeling off the outside, mashing them, and apply- ing them on a cloth as usuaL POULTICES. A Bread and Milk Poultice. — Put a tablespoonful of the crumbs of stale bread into a giU of milk, and give the whole one boil up. Or, take stale bread- crumbs, pour over them boiling water and boil tUl soft, stirring well; take from the fire and gradually stir m a httle glycerine or sweet oil, so as to render the poultice pliable when appUed. A Hop Poultice. — Boil one handful of dried hops in half a pint of water, until the half pint is reduced to a giD, then stir into it enough Indian meal to thicken it. A Mustard Poultice. — Into one giU of boihng water stir one tablespoonful of Indian meal; spread the paste thus made upon a cloth, and spread over the paste one teaspoonful of mustard flour. If you wish a mild poultice, use a tea- spoonful of mustard as it is prepared for the table, instead of the mustard flour. Equal parts of ground mustard and flour made iato a paste with warm water, and spread between two pieces of muslin, form the indispensable mustard plaster. A CUnaer Poulticp,. — This is made like a mustard poultice, using ground ^78 FOR THE SICK. ginger instead of mustard. A little vinegar is sometimes added to each of these poultices. A Stramonium Poultice.— ^ivc one tablespoonful of Indian meal into a gill ^ boiling water, and add one tablespoonful of bruised stramonium seeds. Wormwood and Arnica are sometimes applied in poultices. Steep the herbs ^ half a pint of cold water, and when all their virtue is extracted stir in a littl« bran or rye-meal to thicken the liquid; the herbs must not be removed from the liquid. This is a useful appUcation for sprains and bruises. Linseed Poultice. — Take four ounces of powdered linseed, and gradutJly sprinkle it into a half pint of hot water. A REMEDY FOR BOILS. An excellent remedy for DoUs is water of a temperature agreeable to the teehngs of the patient. Apply wet linen to the part affected, and frequently renew or moisten it. It is said to be the most effectual remedy known. Take mwardly some good blood pvuifier. CURE FOR RINGWORMS. Yellow dock, root or leaves, steeped in vinegar, will cure the worst case o£ ringworm. HOW COLDS ARE CAUGHT. A great many cannot see why it is they do not take a cold when exposed tc sold winds and rain. The fact is, and ought to be more generally understood, that nearly every cold is contracted indoors, and is not directly due to the cold; outside, but to the heat inside. A man wiU go to bed at night feeling as well as osual and get up in the morning with a royal cold. He goes peeking around in search of cracks and keyholes and tiny drafts. Weather-strips are procuredj and the house made as tight as a fruit -can. In a few days more the whole family has colds. Let a man go home, tired or exhausted, eat a fuU supper of starchy and vege table food, occupy his mind intently for a while, go to bed in a warm, close room, and if he doesn't have a cold in the morning it wHl be a wonder. A drink of whiskey or a glass or two of beer before supper will facilitate matters very much. People swallow more colds down their throats than they inhale or receive from contact with the air, no matter how cold or chilly it may be. Plain, light suppers are good to go to bed on, and are far more conducive to refreshing sleep than a glass of beer or a dose of chloraL In the estimation of a greai many this statement is rank heresy, but in the light of science, common sense and experience it is gospel truth. Pure air is strictly essential to maintain perfect health. If a person is accus- tomed to sleeping with the windows open there is but httle danger of taking cold winter or summer. Persons that shut up the windows to keep out the " nigh4 air " make a mistake, for at night the only air we breathe is " night air, " and we need good air while asleep as much or even more than at any other time of day. Ventilation can be accomplished by simply opening the window an inch ai the bottom and also at the top, thus letting the pure air in, the bad air golnjc 48o HEALTH-SUGGESTIONS. outward at the top. Close, foul air poisons the blood, brings on disease which often results in death; this poisoning of the blood is only prevented by pure air, which enters the Imigs, becomes charged with woAie particles, then thrown out, and which are poisoning if taken back again. It is estimated that a grown person corrupts one gallon of pure air every minute, or twenty-five barrels fuU in a single night, in breathing alone. Clothing that has been worn through the day should be changed for fresh or dry ones to sleep in. Three pints of moisture, filled with the waste of the body, are given off every twenty-four hours, and this is mostly absorbed by the clothing. Sunlight and exposure to the air purifies the clothing of the poisons which nature is trying to dispose of, and which would otherwise be brought again into contact with the body. Colds are often taken by extreme cold and heat, and a sudden exposure to cold by passing from a heated room to the cold outside air. Old and weak persons, especially, should avoid such extreme change. In passing from warm crowded rooms to the cold air, the mouth shoiild be kept closed, and aU the breathing done through the nostrils only, that the cold air may be warmed before it reaches the lungs, or else the sudden change will drive the blood from the surface of the internal organs, often producing congestions. Dr. B. I. Kendall writes that " the temperature of the body should be evenly and properly maintained to secure perfect health; and to accompUsh this purpose requires great care and caution at times. The human body is, so to speak, the most dehcate and intricate piece of machinery that cotild possibly be conceived of, and to keep this in perfect order requires constant care. It is a fixed law of Nature that every violation thereof shall be punished; and so we find that he who neglects to care for his body by protecting it from sudden changes of weather, or draughts of cold air upon unprotected parts of the body, suffers the penalty by sickness, which may vary according to the exposure and the habits of the person, which affect the result materially; for what would be an easy day's work for a man who is accustomed to hard labor, would be sufficient to excite the circulation to such an extent in a person unaccustomed to work, that only shght exposure might cause the death of the latter when over-heated in this way; while the same exercise and exposure to the man accustomed to hard labor might not affect him. So, we say, be careful of your bodies, for it is a duty you owe to yom'selves, your friends, and particularly to Him who created you. When your body is over-heated and you are perspiring, be very careful about sitting down to ' cool off,' as the custom of some is, by removing a part of the clothing and sitting in a cool place, and perhaps where there is a draught of air HEALTH-SUGGESTIONS. 481 passing over yoxir body. The proper way to ' cool off ' when over -heated is to put on more clothing, especially if you are in a cool place; but never remove a part of the clothing you have already on. If possible, get near a fire where there is no wind blowing, and dry of gradually, instead of cooling off suddenly, which is always dangerous." Many colds are taken from the feet being damp or wet. To keep these extremities warm and dry is a great preventative against the almost endless hst of disorders which come from a " slight cold." Many imagine if their feet are not thoroughly wet, there will be no harm arising from mere dampness, not knowing that the least dampness is absorbed into the sole, and is attracted nearer the foot itself by its heat, and thus perspiration is dangerously checked. WATER. AH beings need drink as much as they need food, and it is just as necessary to health as pure air; therefore the water should be boiled or filtered before being drank. Eain- water filtered is probably the best attainable. Boiling the water destroys the vegetable and animal matter, and leaves the mineral matter deposited on the bottom of the vessel containing it; therefore it leaves it clear from poison- ous substances. REGULATION IN DIET. The food we eat is a very important item, and one which it would be difficult to arrange any rule for which would apply to aU persons under different cir- CTimstances. In health, it is safer to eat by instinct rather than to follow any definite rules. While there are many who have a scanty hving, with a small variety of food, there is a large mmiber who have an abimdance and a large variety. The former class, in many cases, live miserable Uves, either to hoard up for miserly pmT)oses the money which might make them happy, or in some cases through poverty; while the latter class, as a rule, have better health and have much more enjoyment in this Hfe, unless it be some who are gluttonous, and make themselves miserable by abusing the blessings they should enjoy. A-Void extremes in hving too free or scanty; have a good nourishing diet, and a (Sufficient quantity, and it should always be properly cooked; for if the cooking is poorly done, it affects not only the nutritious qualities, but is not so easily digested; thus making food, which is originally the best kind, of very httle value to us; and with very poor cooking it is sometimes a positive injury. It is very important that the food be taken with regularity at the accustomed time. Be careful not to take too much drink during any meal; but, if thirsty, drink water before meal-time so that you will not care for it until some time 482 HEALTH-SUGGESTIONS. after eating, as it is a bad plan to drink much either during or for a little time after the meal is taken. It is a very bad plan to hurry in eating, because by so doing the food is not properly masticated; it is better to be a long time in eating and chew the food well. — Dr. B. I. Kindall, Enosburg Falls, Vt. HOW TO USE HOT WATER. One of the simplest and most effectual means of relieving pain is by the use of hot water, externally and internally, the temperature varying according to the feelings of the patient. For bruises, sprains, and similar accidental hini;s, it should be appUed immediately, as hot as can be borne, by means of a cloth dipped in the water and laid on the wounded part, or by immersion, if convenient, and the treatment kept up until relief is obtained. If applied at once, the use of hot water will generally prevent, nearly, if not entirely, the bruised flesh from turning black. For pains resulting from indigestion, and known as wind coUc, etc., a cupful of hot water, taken in sips, will often relieve at once. When that is insu ffi cient, a flanael folded ia several thicknesses, large enough to fuUy cover the painful place, should be wrung out of hot water and laid over the seat of the pain. It should be as hot as the sMn can bear without injury," and be renewed every ten minutes or oftener, if it feels cool, imtil the pain is gone. The remedy is simple, efl&cient, harmless, and within the reach of every one; and should be more generally used than it is. If used along with common sense, it might save many a doctor's bill, and many a course of drug treatment as well. GROWING PAINS CURED. Following in our mother's footsteps, we have been routed night after night from our warm quarters, in the dead of winter, to kindle fires and fill frosty kettles from water-pails thickly crusted with ice, that we might get the writhing pedal extremities of om: little heir into a tub of water as quickly as possible. But' lately we have learned that aU this work and exposure is needless. We simply wring a towel from salted water — a bowl of it standing in. our sleeping room, ready for such an emergency — wrap the limb in it from the ankle to knee, without taking the child from his bed, and then swathe with dry flannels, thick and warm, tucking the blankets about him a little closer, and relief is sure. — Good Housekeeping. HOW TO KEEP WELL. Don't sleep in a draught. Don't go to bed with cold feet. Don't stand over hot-air registers. HEALTH-SUGGESTIONS. . 483 Don't eat what you do not need, just to save it. Don't try to get cool too quickly after exercising. Don't sleep in a room without ventilation of some kind. Don't stuff a cold lest you should be next obUged to starve a fever. Don't sit in a damp or chilly room without a fire. Don't try to get along without flannel underclothing in winter. DIPHTHERIA. A gargle of sulphur and water has been used with much success in cases of diphtheria. Let the patient swallow a little of the mixture. Or, when you dis- cover that your throat is a httle sore, bind a strip of flannel around the throat, wet in camphor, and gargle salt and vinegar occasionally. COLDS AND HOARSENESS. Borax has proved a most effective remedy in certain forms of colds. In sudden hoarseness or loss of voice in public speakers or singers, from colds, relief for an hour or so may be obtained by slowly dissolving, and partially swallow- ing, a lump of borax the size of a garden pea, or about three or four grains held in the mouth for ten or fifteen minutes before speaking or singing. This pro- duces a profuse secretion of saliva, or " watering " of the mouth and throat, just as wetting brings back the missing notes to a flute when it is too dry. A flannel dipped in boiling water, and sprinkled with turpentine, laid on the chest as quickly as possible, will relieve the most severe cold or hoarseness. Another simple, pleasant remedy is furnished by beating up the white of on© egg, adding to it the juice of one lemon, and sweetening with white sugar to taste. Take a teaspoonful from time to time. It has been known to effectually cure the ailment. Or, bake a lemon or sour orange twenty minutes in a moderate oven. When done, open at one end and take out the inside. Sweeten with sugar or molasses. This is an excellent remedy for hoarseness. An old time and good way to reUeve a cold is to go to bed, and stay there, drinking nothing, not even water, for twenty-four hours, and eating as little as possible. Or, go to bed; put your feet in hot mustard and water; put a bran or oatmeal poultice on the chest; take ten grains of Dover's powder, and an hour afterwards a pint of hot gruel; in the morning, rub the body all over with a coarse towel, and take a dose of aperient medicine. Violet, pennyroyal, or boneset tea, is excellent to promote perspiration in case of sudden chiU. Care should be taken next day not to get chilled by exposure to fresh out-door air. 484 HEALTH-SUGGESTIONS. • MOLASSES POSSET. This old-fashioned remedy for a cold is as effectual now as it was in old times. Put into a sauce-pan a pint of the best West India molasses, a teaspoon- ful of powdered white ginger, and a quarter of a pound of fresh butter. Set it over the fire, and simmer it slowly for half an hour, stirring it frequently. Do not let it come to a boil; Then stir in the juice of two lemons, or two table- spoonfuls of vinegar; cover the pan and let it stand by the fire five minutes longer. This is good for a cold. Some of it may be taken warm at once, and the remainder kept at hand for occasional use. It is the preparation absurdly called by the common people a stewed quaker. Half a pint of strained honey mixed cold with the juice of a lemon, and a tablespoonful of sweet oil, is another remedy for a cold: a teaspoonful or two to be taken whenever the cough is troublesome. COUGH SYRUP. Syrup of squills four ounces, syrup of tolu four ounces, tincture of bloodroot one and one-half ounces, camphorated tincture of opium four oimces. Mix. Dose for an adult, one teaspoonful repeated every two to four hours, or as often as necessary. LEANNESS Is caused generally by lack of power in the digestive organs to digest and assimilate , the fat-producing elements of food. First restore digestion, take plenty of sleep, drink aU the water the stomach will bear in the morning on rising, take moderate exercise in the open air, eat oatmeal cracked wheat, Graham mush, baked sweet apples, roasted and broiled beef; cultivate jolly people, and bathe daUy. FOR TOOTHACHE. The worst toothache, or neuralgia coming from the teeth, may be speedily and delightfully ended by the application of a bit of clean cotton, saturated in a solution of ammonia, to the defective tooth. Sometimes the late sufferer is prompted to momentary laughter by the application, but the pain will disappear. Alum reduced to a powder, a teaspoonful of the powder and an equal quan- tity of fine salt weU mixed, applied to the gums by dipping your moistened finger in the mixed powder; put some also in the tooth, and keep rubbing the gums with it; it scarcely ever fails to cure. HEALTH-SUGGESTIONS. 485 TO CURE A STING OF A BEE OR WASP. Bind on common baking-soda, dampened with water. Or mix common earth with water to about the consistency of mud. TO CURE EARACHE. Take a bit of cotton batting, put on it a pinch of black pepper, gather it up and tie it, dip it in sweet oU, and insert it in the ear; put a flannel bandage over the head to keep it warm; it often gives immediate reUef. Tobacco smoke, puffed into the ear, has oftentimes been effectual. Another remedy: Take equal parts of tmcture of opium and glycerine. Mix, and from a warm teaspoon drop two or three drops into the ear, and stop the ear tight with cotton, and repeat every hour or two. If matter should form iu the ear, make a suds with castile soap and warm water about 100° F., or a httle more than milk warm, and have some person inject it into the ear while you hold that side of the head the lowest. If it does not heal in due time, inject a httle carboUc acid and water in the proportion of one drachm of the acid to on» pint of warm water each time after.using the suds. CROUP. Croup, it is said, can be cured in one minute, and the remedy is simply alimi and sugar. Take a knife or grater, and shave off in small particles about a tea- spoonful of alum; then mix it with twice its amount of sugar, to make it palata- ble, and administer it as quickly as possible. Almost instantaneous rehef wiU follow. Turpentine is said to be an excellent remedy for croup. Saturate a piece of flannel, and apply it to the chest and throat, and take inwardly three or four drops on a lump of sugar. Another remedy. — Give a teaspoonful of ipecacuanha wine every few minutes, untn free vomiting is excited. Another recipe said to be most reUable: Take two ounces of the wine of ipecac, hive syrup four ounces, tincture of bloodroot two ounces. Mix it well. Dose, for a child one year old, five to ten drops; two years, eight to twelve drops; three years, twelve to fifteen drops; fom- years old, fifteen to twenty drops; five years old twenty to twenty-five drops, and older children in propor- tion to age. Eepeat as often as shall be necessary to procure riehef . If it is thought best to produce vomiting, repeat the dose every ten or fifteeji minutes for a few doses. 486 HEALTH-SUGGESTIONS. BURNS AND SCALDS. A piece of cotton wadding, spread with butter or sweet oil, and bound on the bum instantly, wiU draw out the pain without leaving a scar; also a handful of flour, bound on instantly, wiU prevent bUstering. The object is to entirely exclude the air from the part affected. Some use common baking-soda, dry or wet, often giving instant relief, withdrawing the heat and pain. Another valuable remedy is to beat the yellow of an egg into Unseed oU, and apply it with a feather on the injured part frequently. It will afford ready rehef, and heals with great rapidity. Some recommend the white part of the egg, which is very cooling and soothing, and soon allays the smarting pain. It is the exposure of the part coming in contact with the air that gives the extreme discomfort experienced from ordinary afflictions of this kind, and anything which excludes air and pre- rents inflammation is the thing to be at once applied. TO STOP THE FLOW OF BLOOD. For a slight cut there is nothing better to control the hemorrhage than com- mon vmglazed brown wrapping paper, such as is used by marketmen and giocers; a piece to be bound over the woimd. A handful of floiu* bound on the cut. Cobwebs and brown sugar, pressed on like Unt. When the blood ceases to flow, apply arnica or laudanum. When an artery is cut the red blood spurts out at each pidsation. Press the thumb firmly over the artery near the wound, and on the side towards the heart. Press hard enough to stop the bleeding, and wait tiU a physician comes. The wounded person is often able to do this himself, if he has the requisite knowledge. GRAVEL. Into a pint of water put two ounces of bicarbonate of soda. Take two table- spoonfuls in the early forenoon, and the same towards night; also drink freely of water through the day. Inflammation of the kidneys has been successfully treated with large doses of Ume- water. Persons troubled with kidney difficulties should abstain from sugar and things that are converted into sugar in digestion, such as starchy food and sweet vegetables. SORE THROAT. Everybody has a cure for this trouble, but simple remedies appear to be most effectual. Salt and water is used by many as a gargle, but a Uttle alum and honey dissolved in sage tea is better. An application of cloths wrung out of hot HEALTH-SUGGESTIONS. 487 water and applied to the neck, changing as often as they begin to cool, has the most potency for removing inflammation of anything we ever tried. It should be kept up for a number of hours; .during the evening is usually the most con- venient time for applying this remedy. Cut shoes of salt pork or fat bacon, simmer a few moments in hot vinegar, and apply to throat as hot as possible. When this is taken off, as the throat is relieved, put aroimd a bandage of soft flannel. A gargle of equal parts of borax and alum, dissolved in water, is also excellent. To be used frequently. Camphorated oil is an excellent lotion for sore throat, sore chest, aching limbs, etc. For a gargle for sore throat, put a pinch of chlorate of potash in a glass of water. Gargle the throat with it twice a day, or oftener, if necessary. WHOOPING COUGH. Two level tablespoonfuls of powdered alum; two-thirds of a cupful of brown sugar, dissolved in two quarts of water; bottle and put in a dark closet where it is cool. For a child one year old, a teaspoonf ul three times a day on an empty stomach. For a child two years old, two teaspoonfuls for a dose. For a child five years old, a tablespoonful. The state of the bowels must be attended to, and the dosea repeated accordingly. No other medicine to be taken, except an emetic, at first, if desirable. Except in the case of an infant, a milk diet is to be avoided. DIARRHOEA. Take tincture of Jamaica ginger one ounce, tincture of rhubarb one ounce, tincture of opium half ounce, tincture of cardamom one and one-half ounces, tinctiue of kino one ounce. Mix. Dose for an adult, half to one teaspoonful, repeated every two to four hours; and for chfldren one year old, five drops; two years old, five to ten drops; three years old, ten to twelve drops, and older children in proportion to age. FOR CONSTIPATION. One or two figs eaten fasting is sufficient for some, and they are especially good in the case of children, as there is no trouble in getting them to take them. A spoonful of wheaten bran in a glass of water is a simple remedy, and quite effective, taken half an hour before breakfast; fruit eaten raw; partake largely of laxative food; exercise in the open air; drink freely of cold water during the day, etc. It is impossible to give many of the numerous treatments in so short a spaoe, suffice it to say that the general character of our diet and experience ig HEALTH-SUGGESTIONS. such as to assure us that at least one-quarter of the food that we swallow is intended by nature to be evacuated from the system; and if it is not, it is again absorbed into the system, poisoning the blood and producing much suffering and permanent disease. The evacuation of the bowels daily, and above aU, regularly y w therefore aU important to aid this form of disorder. RELIEF FROM ASTHMA. Sufferers from asthma should get a muskrat skin and wear it over their lungs, with the fur side next to the body. It will bring certain reUef. Or, soak blotting-paper in saltpetre water, then dry, burning at night in the patient's bedroom. Another excellent recipe : Take powdered hquorice root, powdered elecampane root, powdered anise-seed, each one drachm, powdered ipecac ten grains, powder- ed lobelia ten grains; add sufficient amount of tar to form into pills of ordinary size. Take three or four piUs on going to bed at night. An excellent remedy for asthma or shortness of breath. RECIPES FOR FELONS. Take common rock salt, as used for salting down pork or beef, dry in an oven, then pound it fine and mix with spirits of turpentine in equal parts; put it in a rag and wrap it around the parts affected; as it gets dry put on more, and in twenty-four hours you are cured. The felon will be dead. Or purchase the herb of stramonium at the druggist's; steep it and bind it on the felon; as soon as cold, put on new, warm herbs. It wiU soon kill it, in a few hours at least. Or saturate a bit oi grated wUd turnip, the size of a bean, with spirits of turpentine, and apply it to the affected part. It relieves the pain at once; in twelve horns there will be a hole to the bone, and the felon destroyed; then apply heaUng salve, and the finger is well. Another way to cure a Felon : Fill a tumbler with equal parts of fine salt and ice; mix well. Sink the finger in the centre, allow it to remain until it is nearly frozen and numb; then withdraw it, and when sensation is restored, renew the operation four or five times, when it will be found the disease is destroyed. This must be done before pus is formed. A simple remedy for felons, relieving pain at once, no poulticing, no cutting, no " holes to the bone," no necessity for healing salve, but simple oil of cedar applied a few times at the commencement of the felon, and the work is done. HEALTH-SUGGESTIONS. 489 REMEDY FOR LOCKJAW. K any person is threatened or taken with lockjaw from injuries of the arms, legs or feet, do not wait for a doctor, but put the part injured in the following preparation: Put hot wood-ashes into water as warm as can be borne; if the injured part cannot be put into water, then wet thick folded cloths in the water and apply them to the part as soon as possible, at the same time bathe the back- bone from the neck down with some laxative stimulant — say cayenne pepper and water, or mustard and water (good vinegar is better than water); it should be as hot as the patient can bear it. Don't hesitate; go to work and do it, and don't stop imtil the jaws will come open. No person need die of lockjaw if these directions are followed. Cure for Lockjaw, said to he positive. — Let any one who has an attack of lockjaw take a small quantity of spirits of turpentine, warm it, and pom* it in the wound — no matter where the wound is or what its nature is — ^and relief wiU follow in less than one minute. Turpentine is also a sovereign remedy for croup. Saturate a piece of flannel with it, and place the flannel on the throat and chest — ^and in very severe cases, three to five drops on a lump of sugar may be taken internally. BLEEDING AT THE NOSE. Eoll up a piece of paper and press it under the upper hp. In obstinate cases, blow a Uttle gum arable up the nostril through a quiU, which will immediately stop the discharge; powdered alum, dissolved in water, is also good. Pressure by the finger over the small artery near the ala (wing) of the nose, on the side where the blood is flowing, is said to arrest the hemorrhage immediately. Some- times by wringing a cloth out of very hot water, and laying it on the back of the neck, gives relief. Napkins wrung out of cold water must be laid across the forehead and nose, the hands dipped in cold water, and a bottle of hot water apphed to the feet. TO TAKE CINDERS FROM THE EYE. In most cases a simple and effective cure may be found in one or two grains of flax-seed, which can be placed in the eye without pain or injury. As they dissolve, a glutinous substance is formed, which envelops any foreign body that may be vmder the lid, and the whole is easily washed out. A dozen of these seeds should constitute a part of every traveller's outfit. Another remedy for removing objects from the eye: Take a horsehair and double it, leaving a loop. If the object can be seen, lay the loop over it, close 490 HEALTH-SUGGESTIONS. the eye, and the mote will come out as the hair is withdrawn. If the irritating object cannot be seen, raise the Ud of the eye as high as possible and place the loop as far as you can, close the eye and roll the ball around a few times, draw out the hair, and the substance which caused the pain will be sure to come with it. This method is practiced by axemakeiss and other workers in steel — Montreal Star. EYE-WASHES. The best eye-wash for granulated lids and inflammation of the eyes is com- posed of camphor, borax and morphine, in the following proportions: To a large wine-glass of camphor water — not spirits — add two grains of morphine and six grains of borax. Pour a few drops into the palm of the hand, and hold the eye in it, opening the lid as much as possible. Do this three or four times in twenty-four hoiu«, and you will receive great rehef from pain and smarting soreness. This recipe was received from a celebrated oculist, and has never failed to relieve the most inflamed eyes. Another remedy said to be reliable: A lump of alum as large as a cranberry boiled in a teacupful of sweet milk, and the curd used as a poultice, is excellent for inflammation of the eyes. Another wash : A cent's worth of pure, refined white copperas, dissolved im a pint of water, is also a good lotion; but label it poison, as it should never go near the mouth. Bathe the eyes with the mixture, either with the hands or a small piece of linen cloth, allowing some of the liquid to get under the lids. Here is another from an eminent oculist : Take half an ounce of rock salt and one ounce of dry sulphate of zinc ; simmer in a clean, covered porcelain vessel with three pints of water until all are dissolved; strain through thick muslin; add one ounce of rose-water; bottle and cork it tight. To use it, mix one tea- spoonful of rain-water with one of the eye- water, and bathe the eyes frequent- ly. If it smarts too much, add more water. SUNSTROKE. Wrap a wet cloth bandage over the head; wet another cloth, folded smalt, square, cover it thickly with salt, and bind it on to the back of the neck; apply dry salt behind the ears. Put mustard plasters to the calves of the legs and Boles of the feet. This is an effectual remedv. TO REMOVE WARTS. IVash with water saturated with common washing-soda, and let it dry with But wiping; repeat frequently imtil they disappear. Or pass a pin through the HEALTH-SUGGESTIONS. 49I waxt and hold one end of it over the flame of a candle or lamp until the wart fires by the heat, and it will disappear. 'Another treatment of warts is to pare the hard and dry skin from their tops, and then touch them with the smallest drop of strong acetic acid, taking care that the acid does not run off the wart upon the neighboring skia; for if it does, it win occasion inflammation and much pain. If this is continued once or twice daily, with regularity, paring the surface of the wart occasionally when it gets hard and dry, the wart wiU be soon effectually cured. SWAIM'S VERMIFUGE. Worm seed, two ounces; valerian, rhubarb, pink root, white agaric, senna, of each one ounce and a half. BoU in sufficient water to yield three quarts of decoction. Now add to it ten drops of the oil of tansy and forty-five drops of the oU of cloves, dissolved in a quart of rectified spirit. Dose: one tablespoonful at night. FAINTING. (Syncope.) Immediately place the person fainting in a lying position, with head lower than body. In this way consciousness returns immediately, whUe in the erect position it often ends in death. FOR SEVERE SPRAINS. The white of an egg, a tablespoonful of vinegar and a tablespoonful of spirits of turpentine. Mix in a bottle, shake thoroughly, and bathe the sprain as soon as possible after the accident. This was pubhshed in Life Secrets, but it is repubhshed by request on account of its great value. It should be remembered by every one. An invaluable remedy for a sprain or bruise is wormwood boiled in vinegar and applied hot, with enough cloths wrapped around it to keep the sprain moist. CAMPHORATED OIL. Best oil of Lucca; gum camphor. Pound some gum camphor and fill a wide- necked pint bottle one-third fuU; fill up with ohve oil, and set away until the camphor is absorbed. Excellent lotion for sore chest, sore throat, aching Umbs, etc. LINIMENT FOR CHILBLAINS. Spirits of turpentine, three drachms; camphorated oil, nine drachms. Mix for a liniment. For an adiilt four drachms of the former and eight of fche latter may be used. If the child be young, or if the skin be tender, the campnorated oil may be used without the turpentine. 32 492 HEALTH-SUGGESTIONS. "THE SUN'S" CHOLERA MIXTURE. More than forty years ago, when it was found that prevention for the Asiatic cholera was easier than cure, the learned doctors of both hemispheres drew up a prescription, which was published (for working people) in Thb New York Sun, and took the name of " The Sun Cholera Mixture." It is found to be the best remedy for looseness of the bowels ever yet devised. It is to be commended for several reasons. It is not to be mixed with hquor, and therefore wOl not be used as an alcohoHc beverage. Its ingredients are well known among aU the common people, and it will have no prejudice to combat; each of the materials is in equal proportions to the others, and it may therefore be compounded without pro- fessional skill; and as the dose is so very small, it may be carried in a tiny phial in the waistcoat pocket, and be always at hand. It is: Take equal parts of tincture of cayenne, tincture of opium, tincture of rhu- barb, essence of peppermint, and spirits of camphor. Mix weU. Dose fifteen to thirty drops in a wine-glass of water, according to age and violence of the attack. Eepeat every fifteen or twenty minutes until rehef is obtained. No one who tafces it in time wiU ever have the cholera. Even when no cholera is antici- pated, it is a valuable remedy for ordinary summer complaints, and should always be kept ia readiness. COMP. CATHARTIC ELIXIR. The only pleasant and reUable cathartic in liquid form that can be prescribed. Each fluid ounce contains: sulph. magnesia one dr., senna two drs., scam- mony six grs., liquorice one dr., giagerthree grs., coriander, fivegrs., with flavor- ing ingredients. Dose. — Child flve years old, one or two teaspoonfuls; adult, one or two table- spoonfuls. This preparation is being used extensively throughout the comitry. It was originated with the design of furnishing a hquid cathartic remedy that could be prescribed in a palatable form. It wiU be taken by children with a relish. GRANDMOTHER'S COUGH SYRUP. Take half a pound of dry hoarhound herbs, one pod of red pepper, four table- spoonfuls of ginger, boil all in three quarts of water, then strain; and add one teaspoonful of good, fresh tar and a pound of sugar. Boil slowly and stir otten, uutU it is reduced to one quart of syrup. When cool, bottle for use. laKe one «r two teaspoonfuls four or six times a day. HEALTH-SUGGESTIONS. 493 GRANDMOTHER'S UNIVERSAL LINIMENT. One pint of alcohol, and as much camphor gum as can be dissolved in it, half an ounce of the oil of cedar, one-half oimce of the oil of sassafras, aqua ammo- nia, half an ounce, and the same amount of the tincture of morphine. Shake well together, and apply by the fire; the Kniment must not be heated^ or come in contact with the fire, but the rubbing to be done by the warmth of the fire. These recipes of Grandmother's are all old, tried medicLries, and are more effectual than most of those that are advertised, as they have been thoKOughly tried, and proved rehable. GRANDMOTHER'S FAMILY SPRING BITTERS. Mandrake root, one ounce; dandeUon root, one ounce; burdock root, one ovmce; yellow dock root, one ounce; prickly ash berries, two ounces; marsh mal- low, one ounce; turkey rhubarb, half an ounce; gentian, one ounce; EngUsh camomile flowers, one ounce; red clover tops, two ounces. Wash the herbs and roots; put them into an earthen vessel, pour over two quarts of water that has been boiled and cooled; let it stand over night and soak; in the morning, set it on the back of the stove, and steep it five hours; it must not boil, but nearly ready to boU. Strain it through a cloth, and add half a pint of good gin. Keep it in a cool place. Half a wine-glass taken as a dose twice a day. This is better than aU the patent blood-medicines that are in the market — a superior blood purifier, and wiU cure almost any malignant sore, by taking according to direction, and washing the sore with a strong tea of red raspberry leaves steeped, first washing the sore with castile soap, then drying with a soft cloth, and washing it with the strong tea of red raspberry leaves. GRANDMOTHER'S EYE-WASH. Take three fresh eggs, and break them into one quart of clear, cold rain- water; stir until thoroughly mixed; bring to a boU on a slow fira, stirring often; then add half an ounce of sulphate of zinc (white vitriol); continue the boiling for two minutes, then set it off the fire. Take the curd that settles at the bottom of this and apply to the eye at night with a bandage. It wiU speedily draw out all fever and soreness. Strain the liquid through a cloth and use for bathing the eyes occasionally. This is the best eye- water ever made fc*' man or beast. I have used it for twenty years without knowing it to faU. 494 HEALTH-SUGGESTIONS. HUNTER'S PILLS. These pills can be manufactured at home, and are truly reliable,, having been sold and used for more than fifty years in Europe. The ingredients may be pro- cured at almost any druggist's. The articles should be all in the powder. Saffron, one grain; rue, one grain; Scot aloes, two grains; savin one grain; cayenne pepper, one grain : Mix all into a very thick mass by adding suflftcient syrup. Eub some fine starch on the surface of a platter or large dinner-plate, then vnth your forefinger and thumb nip off a small piece of the mass the size of a pUl and roll it in pill form, first dipping your fingers in the starch. Place them as fast as made on the platter, set where they will dry slowly. Put them into a dry bottle or paper box. Dose, one every night and morning as long as occasion requires. This recipe is worth ten times the price of this book to any female requiring the need of these regulating pills. HINTS IN REGARD TO HEALTH. It is plainly seen by an inquiring mind that, aside from the selection and preparation of food, there are many little things constantly arising in the experi- ence of every-day hfe which, in their combined effect, are powerful agents in the formation (or prevention) of perfect health. A careful observance of these little occun-ences, an inquiry into the philosophy attending them, Ues within the province, and indeed should be considered among the highest duties, of every housekeeper. That one should be cautious about entering a sick room in a state of perspira- tion, as the moment you become cool your pores absorb. Do not approach con- tagious diseases with an empty stomach, nor sit between the sick and the fire, because the heat attracts the vapor. That the flavor of cod-liver oil may be changed to the delightful one of fresh oyster, if the patient wiU drink a large glass of water poured from a vessel in which nails have been allowed to rust. That a b:Lg of hot sand reheves neuralgia. That warm borax water will remove dandruff. That salt should be eaten with nuts to aid digestion. That it rests you, in sewing, to change your position frequently. That a httle soda water vsdU reheve sick headache caused by indigestion. That a cupful of strong coffee will remove the odor of onions from the breath. That weU- ventilated bedrooms will prevent morning headaches and lassitude. A cupful of hot water drank before meals wiU relieve nausea and dyspepsia. HEALTH-SUGGESTIONS. 495 That a fever patient can be made cool and comfortable by frequent sponging ©flf with soda water. That consumptive night-sweats may be arrested by sponging the body nightly in salt water. That one in a faint should be laid flat on his back, then loosen his clothes and let him alono. The best time to bathe is just before going to bed, as any danger of taking cold is thus avoided; and the complexion is improved by keeping warm for several hours after leaving the bath. To beat the whites of eggs quickly add a piach of salt. Salt cools, and cold eggs froth rapidly. Hot, dry flannels, applied as hot as possible, for neuralgia. Spraios and bruises call for an application of the tincture of arnica. If an artery is severed, tie a small cord or handkerchief above it. For bflious colic, soda and ginger in hot water. It may be taken freely. Tickling in the throat is best reUeved by a gargling of salt and water. Pains in the side are most promptly relieved by the apphcation of mustard. For cold in the head, nothing is better than powdered borax, sniffed up the nostrils. A drink of hot, strong lemonade before going to bed wiU often break up a cold and cure a sore throat. Nervous spasms are usually relieved by a Uttle salt taken into the mouth and allowed to dissolve. Whooping-cough paroxysms are relieved by breathing the fumes of turpen- tine and carbolic acid. Broken hmbs should be placed in natm-al positions, and the patient kept quiet until the surgeon arrives. Hemorrhages of the lungs or stomach are promptly checked by small doses of salt. The patient should be kept as quiet as possible. Sleeplessness caused by too much blood in the head may be overcome by applying a cloth wet with cold water to the back of the neck. Wind coUc is promptly reUeved by peppermint essence, taken in a little warm water. For small children it may be sweetened. Paregoric is also good. For stomach cramps, ginger ale or a teaspoonf ul of the tincture of ginger in a half glass of water in which a half teaspoonful of soda has been dissolved. Sickness of the stomach is most promptly relieved by drinking a teacupful of hot soda and water. If it brings the offending matter up, all the better. A teaspoonful of gr«und mustard in a cupful of warm water is a promi^t nud 496 HEALTH-SUGGESTIONS. reliable emetic, and should be resorted to in cases of poisoning or cramps in the Btomaxjh from over-eating. Avoid purgatives or strong physic, as they not only do no good, but are posi- tively hurtful. Pills may reUeve for the time, but they seldom cure. Powdered rosin is the best thing to stop bleeding from cuts. After the pow- der is sprinkled on, wrap the wound with soft cotton cloth. As soon as the wound begins to feel feverish, keep the cloth wet with cold water. Eggs are considered one of the best remedies for dysentery. Beaten up slight- ly, with or without sugar, and swallowed, they tend by their emollient quaU- ties to lessen the inflammation of the stomach and intestines, and by forming a transient coating on those organs, enable Nature to resume her healthful sway over the diseased body. Two, or at most, three, eggs per day, would be all that is required in ordinary cases; and, since the egg is not merely medicine, but food as well, the lighter the diet otherwise, and the quieter the patient is kept, the more certain and rapid is the recovery. Hot water is better than cold for bruises. It relieves pain quickly, and by preventing cong^tion often keeps off the ugly black and blue mark. " Children cry for it," when they experience the rehef it affords their bumps and bruises. For a sprained ankle, the white of eggs and powdered alum made into a plaster is almost a specific. MEDICINAL FOOD. Spinach has a direct effect upon complaints of the kidneys; the common dandeHon, used as greens, is excellent for the same trouble; asparagus purifies the blood; celery acts admirably upon the nervous system, and is a cure for rheumatism and neuralgia; tomatoes act upon the liver; beets and turnips are excellent appetizers; lettuce and cucumbers are cooling in their effects upon the system; beans are a very nutritious and strengthening vegetable; while onions, garlic, leeks, chives and shalots, aU of which are similar, possess medical vir- tues of a marked character, stimulating the circulatory system, and the con- sequent increase of the saliva and the gastric juice promoting digestion. Eed onions are an excellent diuretic, and the white ones are recommended raw as a remedy for insomnia. They are tonic, nutritious. A soup made from onions is regarded by the French as an excellent restorative in debility of the digestive organs. "We might go through the entire list and find each vegetable possessing itjs especial mission of cure, and it will be plain to every housekeeper that a vegetable diet should be partly adopted, and will prove of great advantage to »ne health of the family HOUSEKEEPER'S TIME-TABLE. Apples, sour, hard Apples, sweet and mellow Asparagus Beans (pod) Beans with green corn Beef Beefsteak Beefsteak Beef, salted Bass, fresh Beets, young Beets, old Bread, corn Bread, wheat Butter Cabbage Cabbage and vinegar Cabbage Cauliflower Cake, sponge Carrot, orange Cheese, old Chicken Codfish, dry and whole Custard (one quart) Duck, tame Duck, wild , Dumpling, apple Eggs, hard Eggs, soft Eggs Eggs Fowls, domestic, roasted or Gelatine Goose, wild Lamb Meat and vegetables Milk Milk ■ Mutton Mutton Onions Oysters Oysters Parsnips Pigs' feet Pork Pork Pork, raw or Pork Potatoes Potatoes Potatoes Rice Salmon, fresh Sausage Sausage Soup, vegetable Soup, chicken . . Soup, oyster or mutton Spinach Tapioca Tomatoes Tomatoes Trout, salmon, fresh, boiled or Turkey, boiled or Turnips Veal Venison steak Mode of Time of Time of Preparation. Cooking. Digestion. H. M. H. H. Raw 2 50 Raw 1 50 Boiled 15 to 80 2 80 Boiled 1 00 2 30 Boiled 45 8 45 Roasted * 25 3 00 Broiled 15 3 00 Fried 15 4 00 Boiled * 35 4 15 Broiled 20 3 00 Boiled 2 00 3 45 Boiled 4 30 4 00 Baked 45 3 15 Baked 1 00 8 30 Melted 8 80 Raw 2 80 Raw . . . . 2 00 Boiled 1 00 4 30 Boiled 1-2 00 2 80 Baked 45 3 30 Boiled 1 00 3 15 Raw 3 80 Fricasseed i m 3 45 Boiled * 15 2 00 Baked so 245 Roasted 1 30 4 00 Roasted 1 00 4 50 Boiled 1 00 C CO Boiled 10 C 30 Boiled 3 3 00 Fried 5 8 30 Raw 2 00 BoUed 1 00 4 00 Boiled 2 30 Roasted * 20 2 30 Boiled • 20 2 30 Hashed 80 3 30 Raw 2 15 Boiled 2 00 Roast • 25 3 15 Broiled 20 3 00 Boiled 1-2 00 8 00 Roasted 3 15 Stewed 5 3 30 Boiled 1 00 8 00 Soused 1 00 Roast » 30 5 15 Boiled * 25 4 80 Fried 4 15 Broiled 20 3 15 Boiled 30 3 80 Baked 45 3 30 Roasted 45 2 80 Boiled 20 1 00 Boiled 8 1 45 Fried 25 4 00 Broiled 20 3 30 Boiled 1 00 4 00 Boiled 2 00 3 00 Boiled t3 30 8 80 Boiled 1-2 00 2 80 Boiled 1 30 2 00 Fresh 1 00 2 30 Canned 30 2 80 Pried 30 1 80 Roasted * 20 3 30 Boiled 45 8 30 Broiled 20 4 00 Broiled 20 1 85 * Minutes to the pound . t Mutton soup. The time given is the general average; the time will vary slightly w'*h the quality of the article. sB^ USES OF AMMONIA. All housekeepers should keep a bottle of hquid ammoma, as it is the most powerfiil and useful agent for cleaning silks, stuffs and hats, in fact cleans everything it touches, A few drops of ammonia in water will take off grease from dishes, pans, etc., does not injure the hands as much as the use of soda and strong chemical soaps. A spoonful in a quart of warm water for cleaning paint, makes it look Kke new, and so with everything that needs cleaning. Spots on towels and hosiery will disappear with little trouble if a httle ammonia is put into enough water to soak the articles, and they are left in it an hour or two before washing; and if a cupful is put into the water in which clothes are soaked the night before washing, the ease with which the articles can be washed, and their great whiteness and clearness when dried, will be very gratifying. Eemembering the small sum paid for three quarts of ammonia of common strength, one can easily see that no bleaching preparation can be more cheaply obtained. No articles in kitchen use are so likely to be neglected and abused as the dish- cloths and dish-towels; and in washing these, ammonia, if properly used, is a greater comfort than anywhere else. Put a teaspoonful into the water in which these clothes are, or should be washed every day; rub soap on the towels. Put them in the water; let them stand half an hour or so; then rub them out thoroughly, rinse faithfully, and dry out-doors in clear air and* sun, and dish- cloths and towels need never look gray and dingy — a perpetual discomfort to aU housekeepers. A dark carpet often looks dusty soon after it has been swept, and you know it does not need sweeping again; so wet a cloth or a sponge, wring it almost dry, and wipe off the dust. A few drops of ammoma in the water will brighten the colors MISCELLANEOUS RECIPES. 499 For cleaning hair-brushes it is excellent; put a tablespoonful into the water, having it only tepid, and dip up and down until clean; then dry with the brushes down, and they will be like new ones. When employed in washing anything that is not especially soiled, use the waste water afterward for the house plants that are taken down from their us- ual position and immersed in the tub of water. Ammonia is a fertiUzer, and helps to keep healthy the plants it nourishes. In every way, in fact, ammonia is the housekeeper's friend. Ammonia is not only useful for cleaning, but as a household medicine. Half a teaspoonful taken in half a tumbler of water is far better for faintness than al- coholic stimulants. In the Temperance Hospital, in London, it is used with the best results. It was used freely by Lieutenant Greely's Artie party for keep- ing up circulation. It is a relief iu nervousness, headache, and heart disturb- ances. TO DESTROY INSECTS AND VERMIN. Dissolve two pounds of alum in three or four quarts of water. Let it remain over night, tUl aU the alum is dissolved. Then, with a brush, apply, boiling hot, to every joint or crevice in the closet or shelves where croton bugs, ants, cock- roaches, etc., intrude; also to the joints and crevices of bedsteads, as bed bugs dislike it as much as croton bugs, roaches, or ants. Brush all the cracks in the floor and mopboards. Keep it boUing hot while using. To keep woolens and furs from moths, be sure that none are in the articles when they are put away; then take a piece of strong brown paper, with not a hole through which even a pin can enter. Put the article in it, with several lumps of gum camphor between the folds. Place this in a close box or trunk. Cover every joint with paper. A piece of cotton cloth, if thick and firm, wiU answer. Wherever a knitting-needle can pass, the parent moth can enter. Place pieces of camphor, cedar-wood, Eussia leather, tobacco-leaves, whole cloves, or anything strongly aromatic, in the drawers or boxes where furs and other things to be preserved from moths are kept, and they will never be harmed. Mice never get into drawers or trunks where gum camphor is placed. Another recipe:— Mix half a pint of alcohol, the saime quantity of turpentine, and two oimces of camphor. Keep in a stone bottle, and shake well before us- ing. The clothes or furs are to be wrapped in linen, and crumbled-up pieces of blotting-paper dipped in the liquid to be placed in the box with them, so that it smells strong. This requires renewing but once a year. Another authority says that a positive, sure recipe is this: Mix equal quan- Soo MISCELLANEOUS RECIPES. titles of pulverized borax, camphor gum and saltpetre together, making a pOW' der. Sprinkle it dry mider the edges Of carpets, in drawers, trmiks, etc., etc, It win also keep out aU kinds of insects, if plentifully used. If the house- keeper will begin at the top of her house with a powder bellows and a large quan- tity of this fresh powder, and puff it thoroughly into every crack and crevice, whether or not there are croton bugs in them, to the very bottom of her house, special attention being paid to old furniture, closets, and wherever croton wafcei is introduced, she will be freed from these torments. The operation may re- quire a repetition, but the end is success. MOTHS IN CARPETS. If ycd fear that they are at work at the edge of the carpet, it wiU sometimes suffice to lay a wet towel, and press a hot flat-iron over it; but the best way is to take the carpet up, and clean it, and give a good deal of attention to the floor. Look in the cracks, and if you discover signs of moths, wash the floor with ben- zine, and scatter red pepper on it before putting the carpet lining down. Heavy carpets sometimes do not require taking up every year, unless in con- stant use. Take out the tacks from these, fold the carpets back, wash the floor in strong suds with a tablespoonful of borax dissolved in them. Dash with in- sect powder, or lay with tobacco leaves along the edge, and retack. Or use tur- pentine, the enemy of buffalo moths, carpet worms and other insects that injure and destroy carpets. Mix the turpentine with pure water in the proportion of three tablespoonfuls to three quarts of water, and then after the carpet has been weU swept, go over each breadth carefully with a sponge dipped in the solution and wrung nearly dry. Change the water as often as it becomes dirty. The carpet wiU be nicely cleaned as weU as disinfected. AU moths can be kept away and the eggs destroyed by this means. Spots may be renovated by the use of ox-gaU or ammonia and water. A good way to brighten a carpet is to put a half tmnbler of spirits of turpen- tine in a basin of water, and dip yom* broom in it and sweep over the carpet once or twice, and it wiU restore the color and brighten it up until you would think it new. Another good way to clean old carpets is to rub them over with meal; just dampen it a very httle and rub the carpet with it, and when perfectly dry, sweep over with meal. After a carpet is thoroughly swept, rub it with a cloth dipped in water and ammonia: it wiU brighten the colors and make it look like new. TO TAKE OUT MACHINE GREASE. Cold water, a tablespoonful of ammonia, and soap, wiU take out machine grease where othef means would not answer on account of colors running, etc. MISCELLANEOUS RECIPES. 501 TO WASH FLANNELS. The first thing to consider in washing flannels so that they retain their size, is, that the article be washed and rinsed in water of the same temperature, that is, about as warm as the hands can bear, and not allowed to cool between. The water should be a strong suds. Eub through two soapy waters; wring them out, and put into plenty of clear, clean, warm water to rinse. Then into another of the same temperature, blued a little. Wring, shake them well, and hang up. Do not take out of this warm water and hang out in a freezing air, as that cer- tainly tends to shrink them. It is better to dry them in the house, unless the sun shines. They should dry quickly. Colored flannels should never be washed in the same water after white clothes, or they will be covered, when dry, with liut; better be washed in a water for themselves. In washing worsted, such as merino dress goods, pursue the same course, only do not wring them hard; shake, hang them up and let drain. While a httle damp, bring in and press smoothly on the wrong side with as hot an iron as can be used without scorching the goods. Flannels that have become yellow from being badly washed, may be nicely whitened by soaking them two or three hours in a lather made of one-quarter of a pound of soft soap, two tablespoonfvils of powdered borax, and two table- spoonfuls of carbonate of ammonia, dissolved in five or six gallons of water. TO STARCH, FOLD AND IRON SHIRTS. To three tablespoonfuls of dry, fine starch allow a quart of water. First wet the starch smooth in a httle cold water in a tin pan, put into it a httle pinch of salt and a piece of enamel, or shirt pohsh, the size of a bean, or a piece of clean tallow, or a piece of butter the size of a cranberry; pour over this a quart of boiling water, stirring rapidly, placing it over the fire. Cook until clear, then remove it from the fire and set the pan in another of warm water to keep the starch warm. Turn the shirt wrong side out and dip the bosom in the hot starch as warm as the hands can bear the heat; rub the starch evenly through the Unen, saturat- ing it thoroughly; wring hard to make dry as possible. Starch the collar and wristbands the same way; then hang them out to dry. Three hours before iron- ing them, wet the bosoms and cuffs in cold water, wring out, shake and fold, roU up tightly, wrap in a towel and let remain two or three hours. The back of the shirt should be ironed first by doubhng it lengthwise througi^ the centre, the wristbands may be ironed next, and both sides of the sleeves; 502 MISCELLANEOUS RECIPES. then the collar band; now place a bosom board under the bosom and with a fresh clean napkin dampened a httle, rub the bosom from the top towards the bottom, arranging and smoothing each plait neatly; then with a smooth, moderately hot flat-iron, begin ironing from the top downward, pressing hard until the bosom becomes smooth dry and glossy. Eemove the bosom board and iron the front, fold both sides of the shirt towards the centre of the back, fold together below the bosom and hang on the bars to air. CLEANING OIL-CLOTHS. A dingy oU-cloth may be brightened by washing it with clear water with a little borax dissolved in it; wipe it with a flannel cloth that you have dipped into milk, and then wring as dry as possible. TO CLEAN BLACK LACE. No. i. A teaspoonful of gum arabic, dissolved in one teacupful of boiling water; when cool, add half a teaspoonful of black ink; dip the lace and spread smoothly between the folds of a newspaper and press dry with book or the like. Lace shawls can be dressed over in this way, by pinning a sheet to the carpet, and stretch- ing the shawl upon that; or black lace can be cleaned the same as ribbon and silk. Take an old kid glove (black preferable), no matter how old, and boil it in a pint of water for a short time; then let it cool imtil the leather can be taken in the hand without burning; use the glove to sponge off the ribbon; if the ribbon is very dirty, dip it into water and draw through the fingers a few times before sponging. After cleaning, lay a piece of paper over the ribbon, and iron; paper is better than cloth. The ribbon will look Uke new. TO CLEAN BLACK LACE. No. 2. Black laces of all kinds may be cleaned by alcohol. Throw them boldly into the liquid; churn them up and down till they foam; if very dusty, use the second dose of alcohol; squeeze them out, " spat " them, piill out the edges, lay them between brown paper, smooth and straight; leave under a heavy weight tUI dry; do not iron. TO WASH WHITE LACE. No. i. First, the soiled laces should be carefully removed from the garment and folded a number of times, keeping the edges evenly together, then basted with a coarse thread without a knot in the end. Now put them in a basin of luke- warm suds. After soaking a half hour, rub them carefully between the hands, renewing the suds several times; then, after soaping them well, place them in MISCELLANEOUS RECIPES. 503 zold water and let them come to a scald. Take them from this and rinse them thoroughly in luke-warm water, blued a very Uttle, then dip them into a very thin, clear starch, allowing a teaspoonf ul of starch to a pint of water, so thin that it will be scarcely perceptible. Now roll them in a clean, fresh towel without taking out the bastings; let them he for an hour or more; iron over several thick- nesses of flannel, taking out the bastings of one piece at a time, and ironing on the wrong side, with a moderately hot iron; the laces should be nearly dry, and the edges and points puUed gently with the fingers into shape, before ironing. TO WASH WHITE THREAD LACE. No. 2. To wash white lace, cover a bottle with linen, stitched smoothly to fit the shape. Wind the lace about it, basting both edges to the hnen Wash on the bottle, soaping and rinsing well, then boil in soft water. Dry in the sun. CUp the basting threads and do not iron. If carefully done, it wiU look hke new lace. TO CLEAN SILKS OR RIBBONS. Half a pint of gin, half a pound of honey, half a pound of soft soap, one- eighth of a pint of water. Mix the above ingredients together; then lay each breadth of sflk upon a clean kitchen table or dresser, and scrub it well on the soiled side with the mix- ture. Have ready three vessels of cold water; take each piece of silk at two comers, and dip it up and down in each vessel, but do not wring it; and take care that each breadth has one vessel of quite clean water for the last dip. Hang it up dripping for a minute or two, then dab in a cloth, and iron it quickly with a very hot iron. Where the lace or silk is very much soiled, it is best to pass them through a warm Uquor of bullock's gall and water; rinse in cold water; then take a smaU piece of glue, pour boiUng water on it, and pass the veil through it; clap it, and frame to dry. Instead of framing, it may be fastened with drawing-pins closely fixed upon a very clean paste, or drawing-board. TO CLEAN BLACK DRESS SILKS. One of the things "not generally known," at least in this country, is the Parisian method of cleaning black silk; the modus operandi is very simple, and the result infinitely superior to that achieved in any other manner. The silk must be thoroughly brushed and wiped with a cloth, then laid fiat on a board or table, and well-sponged with hot coffee, thoroughly freed from sediment by be- ing, strained through muslin. The silk is sponged on the side intended to showj 5*^4 MISCELLANEOUS RECIPES. ft is allowed to become partially dry, and then ironed on the wrong side. The coffee removes every particle of grease, and restores the brilliancy of sOk, with- out imparting to it either the shiny appearance or crackly and papery stiffness obtained by beer, or, indeed, any other liquid. The silk really appears thickened by the process, and this good effect is permanent. Our readers who will experi- mentalize on an apron or cravat, will never agaiu try any other method. TO WASH FEATHERS. "Wash in warm soap-suds and rinse iu water a very httle blued; if the feather is white, then let the wind dry it. When the curl has come out by washing the feather or getting it damp, place a hot flat-iron so that you can hold the feather just above it while curhng. Take a bone or silver knife, and draw the fibres of the feather between the thumb and the dull edge of the knife, taking not more than three fibres at a time, beginning at the point of the feather and curling one-half the other way. The hot iron makes the curl more durable. After a Httle prac- tice one can make them look as well as new feathers. Or they can be curled by holding them over the stove or range, not near enough to biu-n; withdraw, and shake out; then hold them over again, untU they ciu-l. When swansdown be- comes soiled, it can be washed and look as well as new. Tack strips on a piece of musUn and wash in warm water with white soap, then rinse and hang in the wind to dry. Eip from the muslin, and rub carefully between the fingers to soften the leather. INCOMBUSTIBLE DRESSES. By putting an ounce of alum or sal ammoniac in the last water in which muslins or cottons are rinsed, or a similar quantity in the starch in which they are stiffened, they will be rendered almost uninflammable; or, at least, wiU with difficulty take the fire, and if they do, will bum vnthout flame. It is astonish- ing that this simple precaution is so rarely adopted. Eemember this and save the hves of your children. HOW TO FRESHEN UP FURS. Furs when taken out in the faU are often found to have a mussed, crushed- out appearance. They can be made to look hke new, by foUovdng these simple directions: Wet the fur vrith a hair-brush, brushing up the wrong way of the fur. Leave it to dry in the air for about half an hour, and then give it a good beating on the right side with a rattan. After beating it, comb it with a coarwi comb, combing up the right way of the fur. MISCELLANEOUS RECIPES. 505 NOVEL DRESS MENDING. A novel way of mending a woolen or silk dress in which a round hole hai been torn, and where only a patch could remedy matters, is the following: The frayed portions around the tear should be carefully smoothed, and a piece of the material, moistened with very thin mucilage, placed under the hole. A heavy weight should be put upon it until it is dry, when it is only possible to discover the mended place by careful observation. TO RENEW OLD CRAPE. Place a little water in a teakettle, and let it boil until there is plenty of steam from the spout; then, holding the crape in both hands, pass it to and fro several times through the steam, and it will be clean and look nearly eqiial to new. TO RAISE THE PILE ON VELVET. To raise the pile on velvet, put on a table two pieces of wood; place between them, bottom side up, three very hot flat-irons, and over them lay a wet cloth; hold the velvet over the cloth, with the wrong side down; when thoroughly steamed, brush the pile with a hght wisp, and the velvet will look as good as new. TO CLEAN KID GLOVES. Make a thick mucUage by boiling a handful of flax-seed; add a little dissolved toilet soap; then, when the mixture cools, put the glove on the hands and rub them with a piece of white flannel wet with the mixture. Do not wet the gloves through. Or take a fme, clean, soft cloth, dip it into a httle sweet milk, then rub it on a cake of soap, and rub the gloves with it; they wfll look like new. Another good way to clean any color of kid gloves is to pour a little benzine into a basin and wash the gloves in it, rubbing and squeezing them until clean. If much soUed, they must be washed through clean benzine, and rinsed in a fresh supply. Hang up in the air to dry. STARCH POLISH. Take one ounce of spermaceti and one ounce of white wax; melt and run it into a thin cake on a plate. A piece the size of a quarter dollar added to a quart of prepared starch gives a beautiful lustre to the clothes and prevents the iron from sticking. FOR CLEANING JEWELRY, for cleaning jewelry there is nothing better than ammonia and water. K very duU or dirty, rub a httle soap on a soft brush and brush them in this wash. So6 MISCELLANEOUS RECIPES. rinse in cold water, dry first in an old handkerchief, and then rub with buck ox chaniois skin. Their freshness and brUUancy when thus cleaned cannot be sur- passed by any compound used by jewelers. TO CLEAN SILVER PLATE. Wash well in strong, warm soap-suds, rinse and wipe dry with a dry, soft cloth; then mix as much hartshorn powder as will be required into a thick paste, with cold water; spread this over the silver, with a soft cloth, and leave it for a little time to dry. When perfectly dry, brush it off with a clean soft cloth, or brush and pohsh it with a piece of chamois skin. Hartshorn is one of the best possible ingredients for plate powder for daily use. It leaves on the silver a deep, dark pohsh, and at the same time does not injure it. Whiting, dampened with liquid ammonia, is excellent also. TO REMOVE STAINS FROM MARBLE. Mix together one-half pound of soda, one-half pound of soft soap, and one pound of whiting. Boil them until they become as thick as paste, and let it cool. Before it is quite cold, spread it over the surface of the marble and leave it at least a whole day. Use a soft water to wash it off, and rub it well with soft cloths. For a black marble, nothing is better than spirits of turpentine. Another paste answers the same purpose: Take two parts of soda, one of pumice-stone, and one of finely-powdered chalk. Sift these through a fine sieve, and mix them into a paste with water. Eub this weU all over the mar- ble, and the stains wiU be removed; then wash it with soap and water, and a beautiful bright polish will be produced. TO WHITEN WALLS. To whiten walls, scrape off aU the old whitewash, and wash the walls with a solution of two ounces of white vitriol to four gallons of water. Soak a quarter of a pound of white glue in water for twelve hours; strain and place in a tin pail in a kettle of boHing water. When melted, stir in the glue eight pounds of whiting and water enough to make it as thick as common whitewash. Apply evenly with a good brush. If the walls are very yellow, blue the water slightly by squeezing in it a flannel blue-bag. Before kalsomining a wall, all cracks should be plastered over. Use plaster of Paris. Kalsomine may be colored easily by mixing with it yeUow ochre, Span- ish brown, indigo; squeeze through a bag into the water, etc. MISCELLANEOUS RECIPES. £07 PAPER-HANGERS' PASTE. To make paper-hangers' paste, beat up four pounds of good, white, wheat flour (well sifted previously) in sufl&cient cold water to form a stiff batter. Beat it well in order to take out all lumps, 'and then add enough cold water to make the mixture of the consistency of pudding batter. To this add about two ounces of weU-pounded alum. Pour gently and quickly over the batter boiling water, stirring rapidly at the same time, and when it is seen to lose the white color of the flour, it is cooked and ready. Do not use it, however, while hot, but allow it to cool. Pour about a pint of cold water over the top to prevent a skin from forming. Before using, the paste should be thinned by the addition of cold water. TO WASH COLORED GARMENTS. Delicately colored socks and stockings are apt to fade in washing. If they are soaked for a night ia a pail of tepid water containing a half pint of turpen- tine, then wrung out and dried, the colors wiU " set," and they can afterwards be washed without fading. For calicoes that fade, put a teaspoonful of sugar of lead into a pailful of water and soak the garment fifteen minutes before washing. THE MARKING SYSTEM. Mark all your own personal wardrobe which has to be washed. If this were invariably done, a great deal of property would be saved and a great deal of trouble would be spared. For the sake of saving trouble to others, if for no other reason, all of one's handkerchiefs, collars and underclothing shoiild be plainly and permanently marked. A bottle of indehble ink is cheap, a clean pen stiU cheaper, and a bright, sunny day or a hot flat-iron wHl complete the busi- ness. Always keep on hand a stick of Unen tape, written over its whole length with your name, or the names of your family, ready to be cut off and sewed on to stockings and such other articles as do not afford a good surface on which to mark. Then there are the paper patterns, of which every mother has a store. On the outside of each, as it is tied up, the name of the pattern should be plainly written. There are the rolls of pieces, which may contain a good deal not ap- parent from the outside. AH these hidden mysteries should be indicated. The winter things, which are wrapped up and put away for summer, and the sum- mer things, which are wrapped up and put away for the winter, should aU be in labeled packages, and every packing trunk should have on its lid a complete hst ot its contents. — Congregationalist. 33. 50« MISCELLANEOUS HECj^ES. TO REMOVE STAINS AND SPOTS. Children's clothes, table linens, towels, etc., should be thoroughly examined before wetting, as soap-suds, washing-fluids, etc., will fix almost any stain past removal. Many stains will pass away by being simply washed in pure, soft water; or alcohol wiU remove, before the article has been in soap-suds, many stains; iron-mold, mildew, or almost any similar spot, can be taken out by dipping in diluted citric acid; then cover with salt and lay in the bright sun tOl the stain disappears. If of long standing, it may be necessary to repeat the wet- ting and the simlight. Be careful to rinse in several waters as soon as the stain is no longer visible. Ink, fruit, wine, and mildew stains must first be washed in clear, cold water, removing as much of the spots as can be; then mix one tea- spoonful of oxalic acid, and a half pint of rain water. Dip the stain in this, and wipe off in clear water. Wash at once, if a fabric that wiU bear washing. A tablespoonful of white currant juice, if any can be had, is even better than lemon. This preparation may be iised on the most delicate articles without in- jury. Shake it up before using it. Mark it " poison," and put it where it will not be meddled with. OIL STAINS IN SILK AND OTHER FABRICS. Benzine is most effectual, not only for sOk, but for any other material what- ever. It can be procured from any druggist. By simply covering both sides of greased silk with magnesia, and allowing it to remain for a few hours, the oil is absorbed by the powder. Should the first application be insufficient, it may be repeated, and even rubbed in with the hand. Should the silk be Tussah or Indian silk, it wiU wash. To remove an acid stain on violet silk: Brush the discoloration with tincture of iodine, then saturate the sjwt weU with a solution of hypo-sulphite of soda, and dry gradually. This restores theoriginal color perfectly. Muriatic acid is successfully used for removing ink stains and iron mold on a ninnber of colors which it does not attack. Sulphurous acid is only employed for whitening undyed goods, straw hats, etc., and for removing the stains of certain fruits on silks and woolens. Sul- phurous gas is also used for this purpose, but the liquid gas is safer. Oxalic acid is used for removing ink and rust stains, and renmants of mud stains, which do not yield to other deterrents. It may also be used for destroy- ing the stains of fruits and astringent juices, and old stains of mine. However, its use is Umited to white goods, as it attacks fugitive colors, and even Hgh( MISCELLANEOUS RECIPES. 509 shades of those reputed to be fast. The best method of applying it is to dissolve it ia cold or lukewarm water, to let it remain a moment upon the spot, and then rub it with the fingers. Wash out in clear, warm water, immediately. Citric acid serves to revive and brighten certain colors, especially greens and yellows. It restores scarlets which have been turned to a crimson by ttie action of alkalies. Acetic acid or tartaric acid may be used instead. Where it is feared that soap may change the color of an article, as, for in- stance, scarlet hosiery or hlac print, if the garment be not badly soiled, it may be cleansed by washing without soap in water in which pared potatoes have been boiled. This method wiU also prevent color from running in washing prints. To prevent blue from running into a white groimd, dissolve a teaspoonful of copperas in a pailful of soft water, add a piece of lime the size of an acorn, and soak the garments in this water two hours before washing. To keep colors from running in washing black prints, put a teaspoonfid of black pepper in the first water. Salt or beef's gaU in the water helps to set black. A tablespoonful of spirits of turpentine to a gallon of water sets most blues, and alum is very efficacious in setting green. Black or very dark calicoes should be stiffened with gum arable — five cents worth is enough for a dress. If however, starch is used, the gar- ment should be turned wrong side out. A simple way to remove grass stains is to spread butter on them, and lay thpi article in hot sunshine, or wash in alcohol. Fruit stains upon cloth or the handa may be removed by rubbing with the juice of ripe tomatoes. If applied imme- diately, powdered starch wiU also take fruit stains out of table linen. Left on the spot for a few hours, it absorbs every trace of the stain. For mildew stains or iron-rust, mix together soft soap, laundry starch, half as much salt, and the juice of a lemon. Apply to the spots, and spread the gar- ment on the grass. Or wet the hnen, rub into it white soap, then finely pow- dered chalk; lay upon the grass and keep damp. Old mildew stains may be removed by rubbing yeUow soap on both sides, and afterwards laying on, very thick, starch which has been dampened. Eub in well, and expose to light and air. There are several effectual methods of removing grease from cloths. First, wet with a hnen cloth dipped in chloroform. Second, mix four tablespoonfuls of alcohol with one tablespoonful of salt; shake together until the salt is dis- solved, and apply with a sponge. Third, wet with weak ammonia water; then lay a thin white blotting or tissue paper over it, and iron Ughtly vdth an iron 510 MISCELLANEOUS RECIPES. not too hot. Fourth, apply a mixture of equal parts of alcohol, gin, and ammonia. Candle grease yields to a warm iron. Place a piece of blotting or other ab- sorbing paper under the absorbing fabric; put a piece of the paper also on the spot, apply the warm iron to the paper, and as soon as a spot of grease appears, move the paper and press again until the spot disappears. Lard wiU remove wagon grease. Rub the spot with the lard as if washing it, and when it is weU out, wash in the ordinary way with soap and water until thoroughly cleansed. To make linen beautifully white, prepare the water for washing by putting into every ten gallons a large handful of powdered borax; or boU with the clothes one teaspoonful of spirits of turpentine. Fruit stains may be taken out by boiling water. Place the material over a basin or other vessel, and pour the boiUng water from the kettle over the stains. Pure water, cold or hot, mixed with acids, serves for rinsing goods in order to remove foreign and neutral bodies which cover the color. Steam softens fatty matters, and thus facOitates their removal by reagents. Sulphuric acid may be used in certain cases, particularly for brightening and raising greens, reds, yeUows, etc., but it must be diluted with at least one hun- dred times its weight of water and more in cases of delicate shades. CEMENT FOR CHINA AND GLASS. To half a pint of milk put an equal quantity of vinegar in order to curdle it; then separate the curd from the whey, and mix the whey vnth the whites of four or five eggs, beating the whole well together. When it is well-mixed, add a little quick-lime, through a sieve, until it has acquired the consistence of a thick paste. With this cement broken vessels and cracks of all kinds may be mended. It dries quickly, and resists the action of fire and water. Another: Into a thick solution of gum arabic, stir plaster of Paris until the mixture assumes the consistency of cream, apply with a brush to the broken edges of china and join together. In three days the article cannot be broken in the same place. The whiteness of the cement adds to its value. CLEANSING SINKS. To purify greasy sinks and pipes, pour down a pailful of boiling water in which three or four pounds of washing soda have been dissolved. A disinfect- ant is prepared in the same way, using copperas. Copperas is a poison and Stiould not be left about. MISCELLANEOUS RECIPES. 5" Leaks in waste pipes: — Shut yourself into a room from which the pipe starts. Put two or three ounces of oil of peppermint into a pail of boUing hot water and pour down the pipe. Another person who has not yet inhaled the strong odor should follow the course of the pipe through the house. The peppermint will be pretty sure to discover a break that even an expert plumber might overlook. — The Examiner. MANAGEMENT OF STOVES. If the fire in a stove has plenty of fresh coals on top not yet bimied through it win need only a little shaking to start it up; but if the fire looks dying and the coals look white, don't shake it. When it has drawn tiU it is red again, if there is much ash and Httle fire, put coals on very carefully. A mere handful of fire can be coaxed back to life by adding another handful or so of new coals on the red spot, and giving plenty of draught, but don't shake a dying fire, or you lose it. This management is often necessary after a warm spell, when the stove has been kept dormant for days, though I hope you will not be so unfortunate as to have a fire to coax up on a cold winter morning. They should be arranged over night, so that aU that is required is to open the draughts in order to have a cheery glow in a few minutes. ^Qood Housekeeping. TO REMOVE INK FROM CARPETS. When freshly spilled, ink can be removed from carpets by wetting in milk, Take cotton batting and soak up all of the ink that it will receive, being careful not to let it spread. Then take fresh cotton, wet in milk, and sop it up care- fully. Eepeat this operation, changing cotton and milk each time. After most of the ink has been taken up in this way, with fresh cotton and clean, rub the spot. Continue tiU aU disappears; then wash the spot in clean warm water and a little soap; rinse in clear water and rub tiU nearly dry. If the ink is dried in, we know of no way that will not take the color from the carpet as well as the ink, unless the ink is on a white spot. In that case, salts of lemon, or soft soap, starch, and lemon juice, wiU remove the ink as easily as if on cotton. TO TAKE RUST OUT OF STEEL. If possible, place the article in a bowl containing kerosene oil, or wrap the steel up in a soft cloth well-saturated with kerosene; let it remain twenty-four hours or longer; then scour the rusty spots with brick dust; if badly rusted, use salt wet with hot vinegar; after scoiiring rinse every particle of brick dust or salt off with boiling hot water; dry thoroughly with flannel cloths, and place 512 MISCELLANEOUS RECIPES. aear the fire to make sure; then polish off with a clean flannel cloth and a Mttk sweet ofl. TO MAKE A PASTE OR MUCILAGE TO FASTEN LABELS. Soften good ^ue in water, then boil it with strong vinegar, and thicken the liquid, during boiling, with fine wheat flom-, so that a paste results; or starch paste, with which a Uttle Venice turpentine has been incorporated while it was warm. A recipe for a transparent cement which possesses great tenacity and has not the sUghtest yellow tinge: Mix in a well-stoppered bottle ten drachms of chloro- form with ten and one-half of non- vulcanized caoutchouc (rubber) cut in small pieces. Solution is readily effected, and when it is completed add two and one- half dra^imis of mastic. Let the whole macerate from eight to ten days without the application of any heat, and shake the contents of the bottle at intervals. A perfedily white and very adhesive cement is the result. POSTAGE STAMP MUCILAGE. Take of gum dextrine, two parts; acetic acid, one part; water, five parts. Dissolve in a water bath and add alcohol one part. — Scientific American. Grum of great strength, which will also keep for a long time, is prepared by dissolving equal parts of gum arable and gum tragacanth in vinegar. A Uttle vinegar added to ordinary gum water will make it keep much better. FAMILY GLUE. Crack the glue and put it in a bottle; add common whiskey; shake up, cork tight, and in three or four days it can be used. It requires no heating, will keep for almost any length of time, and is at all times ready to use, except in the coldest of weather, when it will require warming. It must be kept tight, so that the whiskey will not evaporate. The usual corks or stoppers should not. be used. It win become clogged. A tin stopper covering the bottle, but fitting as closely as possible, must be used. GLUE. Olue to resist heat and moisture is made as follows: Mix a handful of quick- lime in four ounces of linseed oil, boQ to a good thickness, then spread it on tin plates ia the shade, and it wfll become very hard, but may be easily dissolved over the fire as ^ue. A glue which will resist the action of water is made by boiling one pound of common glue in two quarts of skimmed milk. MISCELLANEOUS RECIPES. 513 FURNITURE CREAM. Shred finely two ounces of beeswax and half an ounce of white wax into half a pint of turpentine; set in a warm place until dissolved, then pour over the mixture the following, boUed together until melted: — Half a pint of water, an ounce of castUe soap, and a piece of resin the size of a small nutmeg. Mix thoroughly, and keep in a wide-necked stone bottle for use. This cleans well, and leaves a good pohsh, and may be made at a fourth of the price it is sold at. CEMENT CRACKS IN FLOOR. Cracks in floors may be neatly but permanently filled by thoroughly soaking newspapers in paste made of half a pound of flour, three quarts of water and half a poimd of alum mixed and boiled. The mixture will be about as thick as putty, and may be forced into the crevice with a case knife. It will harden like papier-mache. A POLISH FOR LADIES' KID SHOES. A fine hquid pohsh for ladies' kid shoes, satchels, etc., that is easy of appli- cation, recommended as contaioing no ingredients in any manner injurious to leather, is found by digesting in a close vessel at gentle heat, and straining, a solution made as follows: lamplack, one drachm; oil turpentine, four drachms; alcohol, (trymethyl), twelve ounces; shellac, one and one-half ounces; white turpentine, five drachms; saudarac, two drachms. PASTE FOR SCRAP-BOOKS, ETC. Paste that will keep. — Dissolve a teaspoonful of alum in a quart of water. When cold, stir in flour, to give it the consistency of thick cream, being par- ticular to beat up aU the lumps. Stir in as much powdered resin as wiU he on a dime, and throw in half a dozen cloves to give it a pleasant odor. Have on the fire a teacupful of boiling water; pom- the flour mixture into it, stirring well aU the time. In a few minutes it wiU be of the consistency of molasses. Pour it into an earthen or china vessel, let it cool, and stir in a small teaspoonful each of oil of cloves and of sassafras; lay a cover on, and put in a cool place. Wlien needed for use, take out a portion and soften it with warm water. This is a, fine paste to use to stiffen embroidery. TO REMOVE INDELIBLE INK. Most indehble inks contain nitrate of silver, the stain of which may be nb- qaoved by first soaking in a solution of common salt, and afterward washing 5H MISCELLANEOUS RECIPES. with ammonia. Or use solution of ten grains of cyanide of potassium and five grains of iodine to one ounce of water, or a solution of eight parts each bichloride of mercury and chloride of ammonium in one hundred and twenty-five parts of water. A CEMENT FOR ACIDS. A cement which is proof against boning acids may be made by a composition of India rubber, taUow, hme and red lead. The India rubber must first b^ melted by a gentle heat, and then six to eight per cent, by weight of tallow i^ added to the mixture while it is kept weU-stirred; next day slaked hme is ap: pUed, until the fluid mass assumes a consistency similar to that of soft paste; lastly, twenty per cent, of red lead is added, in order to make it harden and dry, TO KEEP CIDER. Allow three-fourths of a pound of sugar to the gallon, the whites of six eggs, well beaten, a handful of common salt. Leave it open until fermentation ceases, then bung up. This process a dealer in cider has used for years, and always successfully. Another recipe: — To keep cider sweet allow it to work until it has reached the state most desirable to the taste, and then add one and a half tumblers of grated horse-radish to each barrel, and shake up weU. This arrests further fermentation. After remaining a few weeks, rack otf and bung up closely in clean casks. A gentleman of Denver writes he has a sure preservative: Put eighl^gaUons of cider at a time into a clean barrol; take one ounce of powdered charcoal; and one ounce of powdered sulphur; mix, and put it into some iron vessel that will go down through the bung-hole of the barrel. Now put a piece of red-hot iroi^ into the charcoal and sulphur, and while it is burning, lower it through the bung-hole to within one foot of the cider, and suspend it there by a piece of wire. Bring it up and in twelve hours you can cure another batch. Put the. cider in a tight barrel and keep in a cool cellar and it will keep for years. "\ A Holland recipe: — To one quart of new milk, fresh from the cow (not strained), add one-half pound of ground black mustard seed and six eggs. Beat the whole well together, and pour into a barrel of cider. It wiU keep cider sweet for one year or more. TO BLEACH COTTON CLOTH. Take one large spoonful of sal soda and one pound of chloride hme for thir- ty yards; dissolve in clean, soft water; rinse the cloth thoroughly in cold, MiSCELLANEO US JRECIPES. 5 1 5 soft water so that it may not rot. This amount of cloth may be bleached in fourteen or fifteen minutes. A POLISH FOR LEATHER, Put a half pound of shellac broken up in small pieces into a quart bottle or jug, cover it with alcohol, cork it tight, and put it on the shelf in a warm place; shake it well several times a day, then add a piece of camphor as large as a hen'^s egg; shake it well, and in a few hours shake it again and add one oimce of lamp- black. If the alcohol is good, it will aU be dissolved in two days; then shake and use. If the materials were of the proper kind, the pohsh correctly prepared, it will dry in about five minutes, giving a gloss equal to patent leather. Using aniline dyes instead of the lampblack, you can have it any desired color, and it can be used on wood or hard paper. TO SOFTEN WATER. Add half a pound of the best quick lime dissolved in water to every hundred gallons. Smaller proportions may be more conveniently managed, and if al- lowed to stand a short time the Ume wHl have united with the carbonate of lime, and been deposited at the bottom of tfae receptacle. Another way is to put a gallon of lye into a barrelf ul of wate*, or two or three shovels full of wood-ashes, let stand over night; it wiU be clea^ and soft. WASHING FLUID. One gallon of water and fom- pounds of ordinary washing soda, and a quar- ter of a pound of soda. Heat the water to bqiling hot, put in the soda, boil about five minutes, then pour it over two pounds of unslaked hme, let it bubble and foam until it settles, turn it off and bottle it for use. This is the article that is used in the Chinese laimdries for whitening their Hnen, and is called " JaveUe water;" a tablespoonful put into a suds of three gallons, and a Httle, say a quar- ter of a cupful, in the boiler when boiUng the clothes, makes them very white &Ssh. clear. Must be weU-rinsed afterwards. This preparation will remove tea Stains, and almost aU ordmary stains of fruit, grass, etc. This fluid brightens the colors of colored clothes, does not rot them, but should not be left long in any water; the boihng, sudsing, rinsing and blueuig, should be done in quick succession, until the clothes are ready to hang on the hne. HARD SOAP (Washing.) Six potmds of washing soda, and three of imslaked Ume. Pour on four gal- lons of boiling water, let it stand until perfectly clear, then drain off, and put in 516 MISCELLANEOUS RECIPES. six pounds of clean fat. Boil it until it begins to harden about two hours, stir- ring most of the time. While boiling, thin it with two gallons of cold water, which you have previously poured on the alkaline mixture, after draining oflE the four gallons. This must be settled clear before it is drawn off. Add it when there is danger of boiling over. Try the thickness by cooling a little on a plate. Put in a handful of salt just before taking from the fire. Wet a tub to prevent sticking; turn iu the soap, and let it stand until solid. Cut into bars, put on a board and let it dry. This makes about forty pounds of soap. It can be flavored just as you turn it out. SOAP FOR WASHING WITHOUT RUBBING. A soap to clean clothes without rubbing: Take two pounds of sal soda, two pounds of common bar soap, and ten quarts of water. Cut the soap iu thin slices, and boil together two hours; strain, and it wiU be fit for use. Put the clothes in soak the night before you wash, and to every pailful of water in which you boil them add a pound of soap. They wiU need no rubbing, but merely rinsing, TO MAKE SOFT SOAP WITHOUT COOKING. Pour two paUfuls of boiling water upon twenty pomids of potash, and let it stand two hours. Have ready thirty pounds of clean grease, upon which pour one pailful of the lye, adding another paD. of water to the potash; let it stand three or four hours, stir it well; then pour a gallon of the lye upon the grease, stir it well; and in half an hour another gallon of the lye, stir it thoroughly; iu half an hour repeat the process, and thus proceed until you have poured off all the lye; then add two pails of boidng hot water to the remainder of the potashes, and let it stand ten hours; then stir the mixture, and if it has become stiff, and the grease has disappeared from the surface, take out a little, and see whether the weak lye wiU thicken it; if it does, add the lye; i£ it does not, try water, and if that thickens it, let it stand another day, stirring it well five or six times dm"- ing the day; if the lye does not separate from the grease you may fill up with water. OLD-STYLE FAMILY SOFT SOAP. To set the leach, bore several holes in the bottom of a barrel; or use one with- out a bottom; prepare a board larger than the barrel, then set the barrel on it, and cut a grove around just outside the barrel, making one grove from this to the edge of the board, to carry off the lye as it runs off, with a groove around it, running into one in the centre of the board. Place aU two feet from the ground aJid tip it so that the lye may run easily from the board into the vessel below MISCELLANEO US RECIPES. S 1 7 prepared to receive it. Put half bricks or stones around the edge of the inside of the barrel; place on them one end of some sticks about two inches wide, in- clining to the centre; on those place some straw to the depth of two inches, over it scatter two pounds of slaked Ume. Put in ashes, about half of a bushel at a time, pack it well, by pounding it down, and continue doing so untU the barrel is fuU, leaving a funnel-shaped hoUow in the centre large enough to hold several quarts of water. Use rain water boiling hot. Let the water disappear before adding more. If the ashes are packed very tightly it may require two or three days before the lye will begin to run, but it will be the stronger for it, and much better. To make boiled soft soap. Put in a kettle the grease consisting of aU kinds of fat that has accumulated in the kitchen, such as scraps and bones from the soup-kettle, rinds from meat, etc. ; fill the kettle half fuU; if there is too much grease it can be skimmed off after the soap is cold, for another kettle of soap. This is the only true test when enough grease is used, as the lye wiU consume all that is needed and no more. Make a fire under one side of it. The kettle should be in an out-house or out of doors. Let it heat very hot so as to fry; stir occa- sionally to prevent burning. Now put in the lye a gallon at a time, watching it closely imtii it boils, as it sometimes runs over at the beginning. Add lye imtil the kettle is fuU enough, but not too full to boil well. Soap should boil from the side and not the middle, as this would be more hkely to cause it to boil over. To test the soap, to one spoonfiil of soap add one of rain-water; if it stirs up Yety thick, the soap is good and wiU keep; if it becomes thinner, it is not good. This is the resvilt of one of three causes, either it is too weak, or there is a deposit of dirt, or it is too strong. Continue to boU for a few hours, when it should flow from the stick with which it is stirred, hke thick molasses; but if after boiling it remains thin, let it stand over night, removing it from the fire, then draining it off very carefully into another vessel, being very particular to prevent any sediment from passing. Wash the kettle, return the soap, and boil again, if dirt was the cause; it wiU now be thick and good; otherwise, if it was too strong, rain-water added wiU make it right, adding the water grad- ually until right and just thick enough. An agreeable Disinfectant: Sprinkle fresh ground coffee on a shovel of hot coals, or bum sugar on hot coals. Vinegar boiled with myrrh, sprinkled on the floor and furniture of a sick room, are excellent deodorizers. To prevent Mold: A small quantity of carboHc acid added to paste, mucilage, and ink, will prevent mold. An ounce of the acid to a gallon of white- wash will keep cellars and dairies from the disagreeable odor which often taints milk and meat kept in such places. To make Tracing-paper: — Dissolve a ball of white bees- wax, one inch in di- ameter, in half a pint of turpentine. Saturate the paper in this bath and let it dry two or three days before using. To preserve Brooms: Dip them for a minute or two in a kettle of boiling suds once a week and they wiU last much longer, making them tough and phable. A carpet wears much longer swept with a broom cared for in this manner. To clean Brass-ware, etc. : Mix one ounce of oxalic acid, six ounces of rotten stone, aU in powder, one ounce of sweet oil, and sufficient water to make a paste. Apply a small portion, and rub dry with a flannel or leather. The liquid dip most generally used consists of nitric and sulphviric acids; but this is more cor- rosive. Polish, or Enamel for Shirt-bosoms, is made by melting together one ounce of white wax, and two ounces of spermaceti; heat gently and turn into a very shallow pan; when cold cut or break in pieces. When making boiled starch the usual way, enough for a dozen bosoms, add to it a piece of the poUsh the size of a hazel nut. An Erasive Fluid for the Removal of Spots on Furniture, and aU kinds of fabrics, without injuring the color, is made of four ounces of aqua ammonia, FACTS WORTH KNOWING. 519 Dne ounce of glycerine, 6il6 Ounce of castile soap and one of spirits of wine. Dis- solve the soap in two quarts of soft water, add the other ingredients. Apply with a soft sponge, and rub out. Very good for cleaning silks. To remove, the Odor of Onion from fish-kettle and sauce-pans in which they have been cooked, put wood-ashes or sal soda, potash or lye; fill with water and let stand on the stove until it boils; then wash in hot suds, and rinse well. To clean Marble Bursts: First free them from aU dust, then wash them with .7ery weak hydrochloric acid. Soap injiu-es the color of marble. To remove old Putty from Window Frames, pass a red-hot poker slowly over it and it will come off easily. Hanging Pictures: The most safe material and also the best, is copper wire, of the size proportioned to the weight of the picture. When hung the wire is scarcely visible, and its strength is far superior to cord. To keep Milk Sweet: Put into a panful a spoonful of grated horse-radish, it win keep it sweet for days. To take Rust from Steel Implements or Knives: Eub them well with kerosene oil, leaving them covered with it a day or so; then rub them hard and well with finely powdered imslaked Ume. Poison Water: Water boiled iu galvanized iron becomes poisonous, and cold water passed through zinc-liued iron pipes should never be used for cooking or drinking. Hot water for cooking should never be taken from hot water pipes; keep a supply heated in kettles. Scouring Soap for Cotton and Silk Goods: Mix one pound of common soap, iialf of a pound of beef gall and one ounce and a half of Venetian turpentine A Paint for Wood or Stone that resists all Moisture: Melt twelve ounces of -resin; mix with it, thoroughly, six gallons of fish oil, and one pound of melted siilphur. Eub up some ochre or any other coloring substance with a httle lin- seed oU, enough to give it the right color and thickness. Apply several coats -of the hot composition with a brush. The first coat should be very thin. To Ventilate a Boom: Place a pitcher of cold water on a table in your room ■and it will absorb aU the gases with which the room is fiUed from the respiration of those eating or sleeping in the apartment. Very few reahze how important such purification is for the health of the family, or, indeed, understand or rea- lize that there can be any impurity in the rooms; yet in a few hours a pitcher 520 FACTS WORTH KNOWING. or pail of cold water — ^the colder the more effective — ^wiU make the air of a room pure, but the water will be entirely unfit for use. To fill Cracks in Plaster: Use vinegar instead of water to mix your plaster of Paris. The resultant mass will be like putty, and wiU not " set " for twenty or thirty minutes; whereas if you use water the plaster wiU become hard almost immediately, before you have time to use it. Push it into the cracks and smooth it off nicely with a table-knife. To take Spots from Wash Goods: Eub them with the yolk of egg before washing. To take White Spots from Varnished Furniture: Hold a hot stove Ud or plate over them and they will soon disappear. To prevent Oil from becoming Rancid: Drop a few drops of ether into the bottle containing it. Troublesome Ants: A heavy chalk-mark laid a finger's distance from your sugar-box and aU around (there must be no space not covered) wiU surely pre- vent ants from troubling. 4 To make Tough Meat Tender: Lay it a few minutes in a strong vinegar water. To remove Discoloration from Bruises: Apply a cloth wrung out in very hot water, and renew frequently until the pain ceases. Or apply raw beefsteak. A Good Polish for removing Stains, Spots, and Mildew from Furniture, is made as follows: Take half a pint of ninety -eight per cent, alcohol; a quarter of an ounce each of pulverized resin and gum shellac; add half a pint of linseed oil; shake well and apply with a brush or sponge. To remove Finger-marks: Sweet oil wiU remove finger-marks from var- nished fm-niture, and kerosene from oiled furniture. To remove Paint from Black Silk: Patient rubbing with chloroform will remove paint from black silk or any other goods, and wiU not hurt the most delicate color or fabric. To freshen Gilt Frames: Gilt frames may be revived by carefully dusting them, and then washing with one ounce of soda beaten up with the whites of three eggs. Scraped patches might be touched up with Judson's or any gold paint. Castile soap and water, with proper care, may be used to clean oil paint- ings; other methods should not be employed without some skiU. FACTS WORTH KNOWING. 52 1 To destroy Moths in Furniture: All the baking and steaming are useless, as, although the moths may be killed, their eggs are sure to hatch, and the up- holstery to be well riddled. The naphtha-bath process is effectual. A sofa, chair or lounge may be immersed in the large vats used for the purpose, and all insect hfe will be absolutely destroyed. No egg ever hatches after passing through the naphtha-bath; all oil, dirt, or grease disappears, and not the sUght- est damage is done to the most costly article. Sponging with naphtha will not answer. It is the immersion for two hours or more in the specially prepared vats which is effectual. Slicing Pine-apples: The knife used for peehng a pine-apple should not be used for slicing it, as the rind contains an acid that is apt to cause a swollen mouth and sore lips. The Cubans use salt as an antidoie for the ill effects of the peel. To clean Iron Sinks: Rub them well with a cloth wet with kerosene oil. To erase Discoloration on Stone-china: Dishes and cups that are used for baking custards, puddings, etc., that require scouring, maybe easily cleaned by rubbing with a damp cloth dipped in whiting or "Sapolio," then washed as usual. To remove Ink, Wine or Fruit Stains: Satvirate well in tomato juice; it is also an excellent thing to remove stains from the hands. To set Colors in Washable Goods: Soak them previous to washing in a water in which is allowed a tablespoonful of ox-gaU to a gallon of water. To take out Paint: Equal parts of ammonia and turpentine will take paint out of clothing, no matter how dry or hard it may be. Satiirate the spot two or three times, then wash out in soap-suds. Ten cents' worth of oxalic acid dis- solved in a pint of hot water will remove paint spots from the windows. Pour a httle into a cup, and apply to the spots with a swab, but be sure not to allow the acid to touch the hands. Brasses may be quickly cleaned with it. Great care must be exercised in labelling the bottle, and putting it out of the reach of children, as it is a deadly poison. To remove Tar from Cloth: Saturate the spot and rub it well with turpen- tine, and every trace of tar wiU be removed. To destroy Ants: Ants that frequent houses or gardens may be destroyed by taking flour of brimstone half a poimd, and potash four ounces; set them in an iron or earthem pan over the fire until dissolved and united; afterwards beat 522 FACTS WORTH KNOWING. them to a powder, and infuse a little of this powder in water, and wherever you sprinkle it the ants will fly the place. Simple Disinfectant: The following is a refreshing disinfectant for a sick #0om, or any room that has an unpleasant aroma pervading it: Put some fresh •ground coffee in a saucer, aad in the centre place a small piece of camphor gum, which light with a match. As the gum bums, allow sufficient coffee to consume with it. The perfume is very pleasant and healthful, being far superior to pas- tiles, and very much cheaper. Cure for Hiccough: Sit erect and inflate the lungs fiilly. Then, retaining the breath, bend forward slowly until the chest meets the knees. After slowly rising again to the erect position, slowly exhale the breath. Eepeat this process ,a second time, and the nerves will be found to have received an access of energy -Jihat will enable them to perform their natural functions. To keep out Mosquitos and Bats: If a bottle of the oil of penny-royal is left uncorked in a room at night, not a mosquito, nor any other blood-sucker, will be found there in the morning. Mix potash with powdered meal, and throw it into the rat-holes of a cellar, and the rats will depart. If a rat or a mouse get into your pantry, stuff into its hole a rag saturated with a solution of cayenne pepper, and no rat or mouse will touch the rag for the purpose of opening com- munication with a depot of supphes. Salt will Curdle new Milk; hence, in preparing porridge, gravies, etc., the salt should not be added xmtU the dish is prepared. '* To prevent Bust on Flat-irons: Bees-wax and salt wiU make your rusty flat- -irons as smooth and clean as glass. Tie a lump of wax in a rag and keep it for that purpose. When the irons are hot, rub them first with the wax rag, then scour with a paper or cloth sprinkled with salt. To prevent Bust on Knives: Steel knives which are not in general use may be kept from rusting if they are dipped in a strong solution of soda; one part water to four of soda; then wipe dry, roll in flannel, and keep in a dry place. Flowers may he kept very Fresh over Night if they are excluded from the air. To do this, wet them thoroughly, put in a damp box, and cover with wet raw cotton or wet newspaper, then place in a cool spot. To sweeten Milk: Milk which is slightly turned or changed may be sweet- ened and rendered fit for use again by stirring in a httle soda. To scour Knives easily: Mix a small quantity of baking soda with yoiir brick-dust and see if your knives do not polish better. FACTS WORTH KNOWING. 523 To soften Boots and Shoes: Kerosene will soften boots and shoes which have been hardened by water, and render them as pliable as new. Kerosene will make tin tea-kettles as bright as new. Saturate a woolen rag and rub with it. It will also remove stains from clean varnished furniture. Faded Goods: Plush goods and aU articles dyed with amline colors which have faded from exposure to the light wiU look as bright as new after sponging with chloroform. Choking: A piece of food lodged in the throat may sometimes be pushed down with the finger, or removed with a hair-pin quickly straightened and hooked at the end, or by two or three vigorous blows on the back between the shoulders. To prevent Mold on the top of Glasses of Jelly, lay a lump of paraffine on the top of the hot jelly, letting it melt and spread over it. No brandy paper and no other covering is necessary. If preferred the paraffine can be melted and poured over after the jelly is cold. To preserve Ribbons and Silks: Eibbons and silks should be put away for preservation in brown paper; the chloride of Ume in white paper discolors them. A white satin dress should be pinned up in blue paper with brown paper outside sewn together at the edges. To preserve Bouquets: Put a Uttle saltpetre in the water you use for your bouquets, and the flowers wiU Uve for a fortnight. To destroy Cockroaches: Hellebore sprinkled on the floor at night. They eat it and are poisoned. To remove Iron Bust: Lemon-juice and salt will remove ordinary iron rust. If the hands are stained there is nothing that wiU remove the stains as weU as lemon. Cut a lemon in halves and apply the cut surface as if it were soap. / To keep Bar Soap: Cut it into pieces and put it into a dry place; it is more economical to use after it has become hard, as it does not waste so readily. To brighten Carpets: Carpets after the dust has been beaten out may be brightened by scattering upon them corn-meal mixed with salt and then sweep- ing it off. Mix salt and meal in equal proportions. Carpets should be thoroughly beaten on the wrong side first and then on the right side, after which spots may be removed by the use of ox-gall or ammonia and water. Silver Tea and Coffee-pot: When putting away those not in use every 34. - 534 FACTS WORTH KNOWING. day lay a little stick across the top under the cover. This will allow fresh air to get in and prevent the mustiness of the contents, familiar to hotel and boarding- house sufferers. To -prevent Creaking of Bedsteads: If a bedstead creaks at each movement of the sleeper, remove the slats, and wrap the ends of each in old newspapers. To clean Unvarnished Black Walnut: Milk, sour or sweet, well-rubbed in with an old, soft flannel, will make black walnut look new. To prevent Cracking of Bottles and Fruit-jars: If a bottle or fruit- jar that has been more than once used is placed on a towel thoroughly soaked in hot water, there is httle danger of its being cracked by the introduction of a hot liquid. To prevent Lamp-wicks from Smoking: Soak them in vinegar, and then dry them thoroughly. Eub the nickel stove-trimmings and the plated handles and hinges of doors with kerosene and whiting, and poUsh with a dry cloth. Death to Bugs: Varnish is death to the most persistent bug. It is cheap — ten cents' worth will do for one bedstead — is easily used, is safe, and improves the looks of the furniture to which it is applied. The application must, however, . be thorough, the slats, sides, and every crack and corner receiving attention. That salt should be eaten with nuts to aid digestion. That milk which stands too long makes bitter butter. To clean Drain Pipes: Drain pipes, and all places that are sour or impure,** may be cleaned with lime-water or carbolic acid. If oil cloth be occasionally rubbed with a mixture of beeswax and turpen- tine, it wiU last longer. To remove Mildew from Cloth: Put a teaspoonful of chloride of hme into a quart of water, strain it twice, then dip the mildewed places in this weak solu- tion; lay in the sun; if the mildew has not disappeared when dry, repeat the"^ operation. Also soaking the article in sour milk and salt; then lay in the sun; repeat until aU the mildew is out. To take Ink out of Linen: Dip the ink-spot in pure melted tallow, then wash out the taUow and the ink will come out with it. This is said to be unfailing. Milk win remove ink from hnen or colored muslins, when acids would be ruin- ous, by soaking the goods until the spot is very faint and then rubbing and rins- mg in cold water. FACTS WORTH KNOWING. 525 Ink spots on floors can be extracted by scouring with sand wet in oil of vitriol and water. When ink is removed, rinse with strong pearl-ash water. To toughen Lamp-chimneys and Glass-ware: Immerse the article in a pot filled with cold water, to which some common salt has been added. BoU the water well then cool slowly. Glass treated in this way, will resist any sudden change of temperature. To remove Paint from Window-glass: Eub it well with hot sharp vinegar. To clean Stove-pipe: A piece of zinc put on the live coals in the stove will clean out tl^ stove-pipe. Packing Bottles: India-rubber bands slipped over them will prevent break- age. To clean Ivory Ornaments: When ivory ornaments become yeUow or dusky, wash them well ta soap and water with a small brush, to clean the carvings, and then place them, while wet, in the sunshine. Wet them with soapy water for two or three days, several times a day, still keeping them in the sunshine^ then wash them again, and they will be perfectly white. Stained Brass: Whiting wet with aqua ammonia will cleanse brass from stains, and is excellent for poUshing faucets and door-knobs of brass or silver. " Sapoho " is stiU better. Hartshorn applied to the stings of poisonous insects will allay the pain and stop the swelling; or apply oil of sassafras, which is better. Bee-stings should be treated in this way. For Cleaning Glass Bottles: Crush egg-sheUs into small bits, or a few carpet tacks, or a small quantity of gunshot, put into the bottle; then fill one-half full of strong soap-suds; shake thoroughly; then rinse in clear water. Will look like new. Cutting off Glass Bottles for Cups or Jars: A simple, practical way is to take a red-hot poker with a pointed end; make a mark with a file to begin the cut; then apply the hot iron and a crack will start, which will follow the iron wher- ever it is carried. This is, on the whole, simple, and better than the use of strings wet with turpentine, etc. Cistern Water muy be purified by charcoal put in a bag and hung in the water. Salt will remove the Stain from Silver caused by eggs, when apphed dry with a soft cloth. 526 FACTS WORTH KNOWING. Opened Fruit, Fish or Vegetable: Never allow opened fruit, flsli or vege- tables to stand in the tin can. Never stir anything in tin, or, if it is done, use a wooden spoon. In lifting pies or cakes from bright tin pans, use great caution that the knife does not scrape off flecks of bright metal. Never use water which has stood in a lead pipe over night. Not less than a wooden bucketful should be allowed to run. Never use water from a stone reservoir for cooking purposes. Never allow fresh meat to remain in paper; it absorbs the juices. Never keep vinegar or yeast in stone crocks or jugs; their acid attacks the glazing, which is said to be poisonous. Glass for either is better. Squeaking doors ought to have the hinges oiled by putting on a drop from the sewing machine oil-can. Plate Glass and Mirrors: A soft cloth, wetted in alcohol, is excellent to wipe off plate glass and mirrors, and prevent their becoming frosty in winter. A red-hot iron will soften old putty so that it can be easily removed. To test Nutmegs: Prick them with a pin; if good, the oil wiU instantly spread around the puncture. A good Way to clean Mica in a stove that has become blackened with smoke, is to take it out, and thoroughly wash it with vinegar. If the black does not come off aronce, let it soak a httle. To hanisL Bats from the Premises, use pounded glass mixed with dry com meal, placed within their reach. Sprinkling cayenne pepper in their holes will also banish them. Chloride of Ume is an infallible remedy, spread around where they come, and thrown into their holes; it should be renewed once in two weeks. Tar is also a good remedy. To prevent the Odor of Boiling Ham or Cabbage: Throw red pepper pods or a few bits of charcoal into the pan they are cooking in. To brighten Oilt Frames: Take sufficient flour of sulphtu* to give a golden tinge to about one and one-half pints of water, and in this boil four or flve bruised onions, or garhc, which will answer the same purpose. Strain off the hquid, and with it, when cold, wash with a soft brush any gilding which requires re- storing, and when dry, it wiU come out as bright as new work. All cooking utensils, including iron- ware, should be washed outside and in- FACTS WORTH KNOWING. 527 side in hot, soapy water; rinsed in clean hot water, wiped dry with a dry towel; a soapy or greasy dish-cloth should never be used for the purpose. A cake of sapoUo should be kept in every kitchen, to be used freely on all dishes that require scouring and cleaasing. AU tins that have become discol- ored can be made as bright and clean as new by the use of sapolio; also shines dishes, and, in fact, almost aU articles that require any scouring. Purchased at all groceries. One of the most useful articles ever used in the kitchen. COLOGNE WATER. (Superior.) Oil of lavender, two drachms; oil of rosemary, one drachm and a half; orangey lemon and bergamot, one drachm each of the oil; also two drachms of the es- sence of musk, attar of rose ten drops, and a pint of proof spirit. Shake aU to- gether thoroughly three times a day for a week. JOCKEY CLUB BOUQUET. Mix one pint extract of rose, one pint extract of tuberose, half a pint of extract of cassia, four ounces extract of jasmine, and three ounces tincture of civet. Filter the mixture. ROSE-WATER. Preferable to the distilled for a perfume, or for culinary purposes: Attar of rose, twelve drops; rub it up with half an ounce of white sugar and two drachms carbonate magnesia; then add gradually one quart of water, and two ounces of proof spirit, and filter through paper. BAY RUM. French proof spirit one gallon, extract bay, six ounces. Mix and color with caramel" needs no filtering. LAVENDER WATER. Oil of lavender, two ounces; orris root, half an ounce; spirits of wine, one pint. Mix and kesp two or three weeks. It may then be strained through two thicknesses of blotting-paper and is ready for use. CREAM OF LILIES. Best white castor oil; pour in a httle strong solution of sal tartar in water, and shake it until it looks thick and white. Perfume with lavender. TOILET RECIPES, ITEMS. 529 CREAM OF ROSES. Olive oil, one povmd; attar of roses, fifty drops; oil of rosemary, twenty-five drops; mix, and color it with aJkanet root. COLD CREAM. Melt one ounce oil of almonds, half -ounce spermaceti, one drachm white wax, and then add two ounces of rose-water, and stir it constantly until cold. LIP-SALVE. Melt one ounce white wax, one ounce sweet oU, one drachm spermaceti, and throw in a piece of alkanet root to color it, and, when cooling, perfume it with oil rose, and then pour it into small white jars or boxes. FOR DANDRUFF. Take glycerine four ounces, tincture of cantharides five ounces, bay rum four ounces, water two ounces. Mix, and apply once a day, and rub well down the scalp. HAIR INVIGORATOR. Bay nmi, two pints; alcohol, one pint; castor oil, one ounce; carb. ammonia, half an ounce; tincture of cantharides, one ounce. Mix them well. This com- pound will promote the growth of the hair and prevent it from falling out. MACCASSAR OIL FOR THE HAIR. Eenowned for the past fifty years, is as follows: Take a quarter of an ounce of the chippings of alkanet root, tie this in a bit of coarse mushn, and put it in a bottle containing eight ounces of sweet oil; cover it to keep out the dust; let it stand several days; add to this sixty drops of tincture of cantharides, ten drops of oil of r 663 554 INDEX. Bread, Com, Virginia 219 Bread, French 218 Bread, German 219 Bread, Graham 216 Bread, Graham, Unf ermented 216 Bread, Milk Xeast 216 Bread, Rye 217 Bread, Rye and Com 218 Bread, Self-Raising 215 Bread, Twist 218 Bread, Wheat 213 Oake, Com, New England 219 Cake, Oom, Spider 221 Oake, Indian Loaf 220 Cake, Johnnie 220 Cake, Potato, Raised 221 Sonthern Com Meal Pone, or Corn Dodgers. . 221 Yeast, Dried, or Yeast Cakes 216 Yeast, Home Made 214 Yeast, Unrivaled 214 BzBouiTS, RoUiS, Muimis, Etc.: General Suggestions 221 Bisooit, Baking Powder 323 Bisonit, Beaten 225 Biscuit, Egg 224 Biscuit, Graham (With Yeast) 224 Biscuit, Graf ton Milk 226 Biscuit, Light. No. 1 224 Biscuit, Light. No.2 224 Biscuit, Potato 226 Biscuit, Raised 223 Bisonit,Soda 223 Biscuit, Sour Milk 223 Bisonit, Vinegar 226 Bread, Warm for Breakfast 222 Bread Crumbs, Prepared 242 Buns, London Hot Cross 227 Cake, Newport Breakfast . . . . , 241 Cakes, Buckwheat 236 Cakes, Buckwheat (Raised) 236 Cakes, Buckwheat (Without Yeast) 236 Cakes, Drop (Rye) 232 Cakes, Drop (Wheat) 233 Cakes, Flannel (With Yeast) 233 Cakes, Tea, Berry 232 Cakes, Griddle (jery Good) 234 Cakes, Griddle, Brlad 236 Cakes, Griddle, Com Meal 234 Cakes, Griddle, Corn Meal (With Yeast) 234 Cakes, Griddle, Feather 233 Cakes, Griddle, French 235 Cakes, Griddle, Graham 234 Oakes, Griddle, Green Com 2i» Bisouiis, BoLiiS, Etc. — Confmued.' vua. Cakes, Griddle, Huckleberry 235 Cakes, Griddle, Potato 236 Cakes, Griddle, Rice 235 Cakes, Griddle, Sour Milk 233 Cakes, Griddle, Swedish 236 Cakes, Griddle, Wheat 233 Cannelons, or Fried Puffs 238 Cracked Wheat 246 Crackers 242 Crackers, French 24S Cracknels 228 Croquettes, Hominy 244 Croquettes, Rice 243 Crumpets, English 242 Crumpets, Plain 242 Fritters, Apple 237 Fritters, Cream 237 Fritters, Currant 237 Fritters, Com Meal 237 Fritters, German '. 239 Fritters, Golden Ball 238 Fritters, Green Com 239 Fritters, Hominy 239 Fritters, Parsnip 239 Fritters, Peach 288 Fritters, Pineapple 238 Fritters, Wheat 237 Gems, Graham. No. 1 230 Gems, Graham. No. 2 230 Gems, Graham, Plain 230 Hominy 244 Hominy 246 Hulled Com or Samp 246 Muffins, Com Meal (Without eggs) 230 Muffins, Egg (Fine) 229 Muffins, Hominy 230 MufSns, Plain 229 MufSns, Raised. No.l 228 MufOns, Raised. No.2 ■. 228 Muffins, Tennessee 229 Muffins, Without Eggs 229 Mush, Com Meal, or Hasty Pudding 243 Mush, Fried 243 Mush, Graham 343 Oat Flakes , , 246 Oat Meal 243 Oat Meal, Steamed 246 Popoyers 233 Prepared Bread Crumbs 242 Puft Balls 241 Puffs, Breakfast 241 Rolls, Dinner, Fried 241 Rolls. French. 22f INDEX. 555 BiscrciTS, RoiiiiS, Etc. — Caatinved: iasb. Rolls, Parker Honse 221 Bolls, Parker House (Unfermented) 226 Rolls, Stale (Tb renew) 222 Rioe, Boiled 241 Rusks 227 Rusks, With Teast 227 Rusks, tJnf ermented 227 Sail? Lunn 226 Sally Ijuim, Unfermented 226 Samp, or Hulled Com. 215 Scones, Sootoh 228 Short Cake, Cream 210 Short Cake, Huckleberry 211 Short Cake, Iiemon 210 Short Cake, Orange 210 Short Cake, Strawberry 210 Waffles 231 Waffles, Continental Hotel 231 Waffles, Cream 231 Waffles, Newport 231 Waffles, Bice. No. 1 232 Waffles, Rice. No. 2 233 Waffles, Rice, German^... 232 GuiTEB AKB Cheese: Butter, A Brine to Freserra 196 Butter, Putting up to Keep. 196 Butter, to Make 191 Butter, to Hake Quickly 196 Cheese, Cottage 196 Cheese, Cream (New Jersey) 196 Cheese, Cream Toast 198 Cheese, Fondu 197 Cheese, Scalloped 197 Cheese, Souffle 197 Cheese, Straws, Cayenne 198 Curds and Cream 196 Pastry Ramakins 197 Rarebit, Welsh .'.. 198 Slip 196 Welsh Barebit. 198 XJiKE, Etc.: Suggestions in Regard to Cake Making 251 Cake, Almond 267 Cake, Angel 266 Cake, Bread or Raised 266 Cake, Bride 259 Cake, Chocolate. No. 1 262 Cake, Chocolate. No. 2 263 Cake, Chocolate. No. 3 263 Cake, Chocolate, French 262 Cake, Citron 260 Cake, Cocoanat 268 Oake, Etc. — Continued.* paob. Cake, Coooanut and Almond ,.. 263 Cake, Coffee 261 Cake, Cream 261 Cake, Cream (Cheap) 272 Cake, Cream, Whipped 268 Cake, Custard or Cream 271 Cake, Delicate 26t Cake, Election 264 Cake, Feather 261 Cake, Fruit (Superior) 25ft Cake, Fruit, by Measure (Excellent) 26tj Cake, Fruit, Dried Apple 26fe Cake, Fruit, Layer 467 Cake, Fruit, Molasses 267 Cake, Fruit, White 267 Cake, Oinger Bread, Hard 272 Cake, Ginger Bread, Plain £72 Cake, Ginger, Soft 272 Cake, Gold 261 Oake, Gold and Silver 278 Cake, Golden Spice , 867 Cake, Golden Cream 261 Cake, Gold or Lemon 261 Cake, Hickory Nut or Walnut. 27T. Cake, Huckleberry 27* Cake, Jelly Layer 26? Cake, Jelly, Rochester 267 Cake, Jelly, Rolled 268 Cake, Layer, To Cut 268 Oake, Lemon 260 Oake, Lemon or Gold 261 Cake, Loaf (Superior) 26? Cake, Loaf (Washington) 2e< Oake, Marble J}61 Cake, Pound, Citron :260 Cake, Found, Cocoanut 260 Oake, Pound, English >j59 Oake, Pound, Plain 269 Oake, Queens iS66 Cake, Ribbon 266 Cake, Silver or Delicate 261 Oake, Snow (Delicious) , . . . 261 Cake, Sponge 257 Cake, Sponge, Almond 258 Oake, Sponge, Lemon 258 Oake, Sponge (Old-fashioned). 268 Cake, Sponge, Plain 259 Oake, Sponge, White 257 Cake, Sweet Strawberry 271 Cake, White Mountain. No. 1 26S Oake, White Mountain. No. 2 i!b6 Oake, Without Eggs 26ft Cake, Fillings 269 to 271 556 INDEX. AiEX, Etc. — Continued.' vaqb. No. 1. Cream Filling. 269 No. 2. Cream Filling 269 No. 3. loe Cream Filling 269 No. 4. Apple Filling 269 No. 6. Apple FilUng 269 No. 6. Cream Frosting , 270 No. 7. Peach Cream Filling 270 No. 8. Chocolate Cream Filling 270 No. 9. Chocolate Cream Filling 270 No. 10. Banana Filling 270 No. 11. Lemon Jelly Filling. 270 No. 12. Orange Cake Filling. 271 No. 13. Fig Filling 271 No. 14. Frnit FilUng 271 Oakes, Com Starch 277 Cakes, Cream Boston 273 Cakes, Cnp 276 Cakes, Cnp, Molasses 274 Oakes, Fancy 276 Oakes, Fried, or Donghnnts 281 Cakes, Fried, or Crullers 281 Oakes, Jelly, Bmnswick. 278 Oakes, Molasses Cnp 274 Oakes, Nnt, Fried. 283 Oakes, Peach 276 Cakes, Plnm, Little 279 Cakes, Variegated 277 Cookies 280 Cookies, Cocoannt 281 Cookies, Crisp (Very nice) 281 Cookies, Favorite 280 Cookies, Fruit 280 Oookies, Ginger 276 Cootdes, Lemon 281 OruUers, or Pried Oakes 281 Ornllers, or Wonders 282 Doughnuts, Bakers' Baised 282 Donghnnts, German 283 Donghnnts, or Fried Cakes^ 281 Doughnuts, Puff BaU 283 Donghnnts, Baised 282 Drops, Sponge 277 Dominoes 275 Eclairs Chocolate 273 Frosting, Almond 264 Frosting, Boiled 266 Frosting, Ohocolate. 254 Frosting, Gelatine 266 Frosting, Golden 266 Frosting, or Icing 263 Frosting, without eggs. 266 Gingerbread, Hard 272 Gingerbrigad, Plain 272 Case, Etc. — Continued; Gingerbread, Soft in Ginger Biscuit, White 273 Ginger Cookies .' 27S Ginger Snaps 275 Ginger Snaps, Bakers' 274 Icing, Chocolate, Plain 264 Icing, Sugar 264 Icing, Tutti Frutti 264 Jumbles 279 Jumbles, Wine 279 Jnmbles, Cocoannt 279 Jumbles, Philadelphia 279 Jumbles, Almond 280 Jumbles, Fruit 280 Lady Fingers, or Savory Biscuit 277 Neapolitaines 278 Sandwiches, Pastry 278 Savory Biscuit 277 Trifles.. 288 Wafers 276 Canned Pbtjits and Vegetabibs; General Remarks 389 Boiled Older, Canned 893 Canned Com 892 Canned Fruit Juices 891 Oanned Grapes 390 Oanned Mince Meat 393 Canned Peaches 390 Canned Peas 392 Oanned Pineapple 391 Oanned Plnms 392 Canned Fnmpkin 393 Oanned Quinces 391 Oanned Strawberries 890 Oanned Tomatoes 391 Peach Butter 391 Peaches Dried with Sngsr. 894 To Can Com 892 To Can Peas 892 To Can Pineapple 891 Oabvino: Beef, Hind-Qaarter 3 Beef, Fore-Quarter 2 Beef, Sirloin of , 8 Duck, Boast 18 Fowls, Boast 17 Goose, Boast. 17 Ham, Roast 14 Lamb, Fore-Quarter 18 Mackerel 20 Mutton 6 Mutton, Leg oIm 13 INDEX. 557 Onsmia — Continued. rAoa, Partridges 18 Pheasant 19 Pigeons 19 Pork. 6 Salmon, Boiled 20 Turkey. Roast 16 Veal, Breast of 9 Veal, Fore-Qnarter 4 Veal, PiUet of 10 Veal, Hind-Qnarter 4 Veal, Neok of 11 Venison 7 Venison, Hannoh of 16 Oatsitps: Oiitsnp, Apple 168 Catsnp, Gneamber 168 Oatsnp, Carrant 168 Oatsnp, Gooseberry 168 Catsup, Mnshroom 167 Oatsnp, Oyster 167 Catsnp, Tomato. No. 1 166 Cateap, Tomato. No. 2 166 Catsnp, Tomato, Green 166 Catsnp, Walnnt 167 Vinegar, Celery 168 Vinegar, Spiced 169 Ooooa. (See Beverages) Chocolate. (See Beverages) ^ . . . Coffee. (See Beverages) Ooi/OBmo FOB Fbuit, Conteotiokesy, Eto.: Caramel, or Bnrnt Sngar. S96 Coloring, Green 895 Coloring, Red, deep 395 Coloring, Red or Pink 896 Coloring, YeUow 896 Sugar Grains 396 Sugar Grains, Colored 396 To Clarify JeUy 896 OONTBOTIONEBY : General Remarks 897 Candy, Bntter Scotch 402 Oandy, Chooolote Caramels 401 Candy, Chocolate Creams 899 Oandy, Chocolate Cream Drops 406 Oandy, Cocoannt 402 Oandy, Cocoannt Caramels 406 Candy, Cocoannt Creams 407 Candy, Cocoannt Creams, 399 Candy, Currant Drops 402 Candy, Everton Taffy 403 Oandy, Fig 404 flmdy, French Cream. 898 GOMHsonONEBT — Continued! Mn. Candy, French Vanilla Cream 406 Candy, Fruit Creams 899 Oandy, Fruit and Nut Creams 407 Oandy, Grilled Almonds 401 Oandy, Eoarhonnd 404 Oandy, Lemon Drops 402 Oandy, Maple Sugar Creams 400 Candy, Molasses 405 Candy, Molasses and Nut. 403 Candy, Nut, Sugar 40S Oandy, Nut, Molasses 403 Candy, Nut Creams 40& Candy, Orange Drops 407 Candy, Peppermint Drops 401 Candy, Pop Corn. No. 1 408 Oandy, Pop Corn. No. 2 403 Candy, Raspberry Creams 40O Candy, Roley Poley 404^ Candy, Stick. 401 Candy, Variegated Creams 409 Candy, Walnnt Creams 399 Candied Oranges 404 Candies Without Cooking 406 Conserves, Peach 406 Conserves, Strawberry 405 Jn Jube Paste 404 Maple Walnuts 40^ Peach Leather 405 Pop Com Balls 408 Dried Preserves 40f CUSIABDB, CbbAMS AND DiBBEBTB: General Remarks SOS Almonds, Salted or Roasted 326 Apples, Stewed. No. 1 828 Apples, Stewed. No. 2 828 Blanc Mange. No. 1 318 Blanc Mange. No. 2 819 Blano Mange, Chocolate 319 Blanc Mange, Com Starch 319 Blano Mange, Fruit 819 Blanc Mange, Tapioca 318 Cake, Peach 326 Charlotte, Burnt Almond 823 Charlotte, Country Plum 324 Charlotte, Orange 820 Charlotte, Orange 828 Charlotte, Strawberry 320 Charlotte, Tipsy 828 Charlotte Russe 320 Charlotte Russe, Fine taO Charlotte Russe (Another) 821 Charlotte Russe, Eoonomioal 829 S5? INDEX. O08TABD8, Cbeams, Etc. — Continrni; paok. Charlotte Eusse, or Naples Bisoait 322 Charlotte Kusse, Plain. No. 1 321 Charlotte Rnsse, Plain. No. 2 322 Charlotte BnsBe, with Pineapple 323 Chestnuts, Roast 325 Cream, Banana 310 Cream, Bavarian 310 <3ream, Bavarian Strawberry 310 Oream, Chocolate. No. 1 311 Cream, Chocolate or Custard. No. 2 311 -Cream, For Fruit 316 Oream, Golden 311 Cream, Italian 313 Cream, Lemon. No. 1 311 Cream, Lemon. No. 2 312 Cream, Lemon. No. 3 312 Oream, Mock, or Boiled Custard 307 Oream, Orange 312 Cream, Peach. No. 1 313 Oream,Feach. No. 2 313 Oream Fie. No. 2 321 Cream, Snow 314 Cream, Solid 312 Oream, Spanish 310 Oream, Tapioca Custard 813 Oream, Velvet, With Strawberry 824 Oream, Whipped. No. 1 809 Oream, Whipped. No. 2 SIO Croutons, After Dinner 825 Crystallized Fruit 827 Oostard, Almond. No. 1 808 Costard, Almond. No. 2 309 Custard, Apple 308 Custard, Baked 806 Custard, Boiled 307 Custard, Boiled or Mock Oream 807 Custard, Caramel, Soft 806 Custard, Coooannt, Baked 809 Costard, Cup 307 Oustard, French 807 «!}!ostard, German 803 Costard, Snowball 309 Costard, Tapioca Oream 813 Dessert Pnfis 825 Float, Apple 814 Float, Orange 826 Floating Island. No. 1 318 Floating Island. No. 2 318 Fritters, Jelly 828 Fruit, Crystallized 327 Fruit Short Cake 825 Gooseberry Fool 829 £loney. Lemon 817 CnsTABDS, Cbbams, Etc. — CatdirmeA: paos, Jelly, Cider 332 Jelly Kisses SSC Jelly, Lemon. No. 1 331 Jelly, Lemon. No. 2 33) Jelly, Orange 33? Jelly, Strawberry 33? Jelly, Variegated S3? Jelly, Wine 331 Kisses, Jelly 334 Kisses or Meringues 329 Meringue, Corn Starch 824 Meringue, Peach 314 Meringues or Kisses 329 Macaroons, Almond. 331 Macaroons, Chocolate 331 Macaroons, Gocoanut 330 Mock Ice 314 Naples Biscoit, or Charlotte Busse 327 Omelet, Sweet. No. 1 329 Omelet, Sweet. No. 2 320 Peaches and Cream 827 Pears, Baked 328 Fears, Stewed 329 Pufts, Dessert 325 Quinces, Baked 329 Salad of Mixed Fruits 327 Salad, Orange Cocoanot 327 Short Cakes, Fruit 326 Snow Pyramid 328 Snow, Apple 316 Snow, Quince 316 Sponge, Lemon. 316 Sponge, Strawberry 316 SyUabub 316 Toast, Lemon 326 Trifle, Apple , 317 Trifle, Fruit 316 Trifle, Gooseberry 317 Trifle, Grape 317 Trifle, Lemon 316 Trifle, Orange 316 Trifle, Peach 317 Washington Fie 324 DiNKEB GrviKO 648 DnniEBS AND RBOEPnONS AT WHm HOTTSB 466 Dbebsinos and Sauces 138 DuupuNOs AND Puddings 339 Dyezno and CoiiOBiNa 541 General Remarks 641 Cotton Goods 643 Silks 541 Woolen Goods 643 INDEX 559 Sosa Ain> Omelets: faob. Eggs and Baoon, Mixed 203 EggB, anx Fines Herbes 202 Eggs, Boiled 200 Eggs, Boiled, Soft 200 Eggs, Odd, f 01 Fionio 203 EggB, Fried 201 Eggs, in cases 202 Eggs, Minced 202 Eggs, Mixed generally, savoiy or sweet 203 Eggs, Poached, a la Creme 202 Eggs, Poached or Dropped 201 E, Scalloped 200 , Scrambled 201 8, Shirred 200 s, To preserve 199 Omelets 203 Omelet, Asparagos 206 Omelet, Baked 208 Omelet, Bread. Ko. 1 207 Omelet, Bread. No. 2 207 Omelet, Cheese 205 Omelet, Chicken 206 Omelet, Pish 207 Omelet, Ham 206 Omelet, Jelly 207 Omelet, Meat or Fish 204 Omelet, Mushroom 206 Omelet of Herbs 206 Omelet, Oyster 206 Omelet, Onion 207 Omelet, Plain 204 Omelet^ Rice 206 Omelet, Enm 208 Omelet, Soufflfi 208 Omelet, Tomato. No. 1 206 Omelet, Tomato. No. 2 205 Omelet, Vegetable 205 I'aots Wobtb Ekowino 61 8 nsH: General Remarks 41 Fish, to Fry 42 Modes of Frying 40 Fish and Oyster Fie 46 Bass, Boiled 47 Bine Fish, Boiled 47 Blue Fish, Baked 47 Chowder (Rhode Island) 64 Clams, Chowder. 69 Clams, Fritters 68 Clams, Roast in Shell 68 Olams, Scalloped 69 Clams, Stewed 68 Fish — ContiwMd: iag>. Codfish 64 Codfish a la Mode. 55 Codfish, Baked 66 Codfish Balls 64 Codfish, Boiled (fresh) 66 Codfish, Boiled (salt) 66 Codfish, Boiled, and Oyster Sance 56 Codfish Steak, New England style 57 Codfish, Stewed (salt) 66 Crab Croquettes 61 Crab Pie 61 Crabs, Baked 61 Crabs, Deviled 61 Crabs, Scalloped 62 Crabs, Soft Shell 62 Crabs, Fried 47 Fritters 66 Frogs, Fried 69 Frogs, Stewed 69 Halibut, Baked 49 Halibut, Boiled 48 Halibut, Broiled 49 Halibut, Fried. No. 1 49 Halibut, Fried. No. 2 49 Halibut, Steamed 48 Fish, in White Sauce 53 Lobsters, Boiled 59 liobster Croquettes 60 Lobsters, Deviled 69 Lobster Patties 60 Lobsters, Scalloped 59 Lobsters, to Pot 60 Mackerel, Baked (salt) 62 Mackerel, Boiled (fresh) 62 Mackerel, Boiled (salt) 61 Mackerel, Broiled (Spanish) 61 Mackerel, Fried (salt) 62 Mayonnaise 64 Mode of Frying 40 Oyster Fritters 66 Oyster Fatties 66 Oyster Pie (Boston) 66 Oyster Pies, Small 67 Oyster Pot Pie 66 Oysters 62 Oysters, Broiled , . 63 Oysters, Fried 62 Oysters, Fried in Batter 62 Oysters, Fried (Boston) 63 Oysters, Fricasseed ,. ... 67 Oysters, Mock ^o* Oysters, Pan. No. 1 61 OyBters,Fan. No. 2 6 56o INDEX. Fish — Continued: page. Oysters, Plain Stew 63 Oysters, Boast (Fulton Market) 66 Oysters, Roast in Shell 63 Oysters, Boast. No. 2 64 Oysters, Scalloped 66 Oysters, Steamed 64 Oysters, Steamed in Shell 64 Oysters, Stewed in Oream 63 Oysters, Stew (dry) 63 Oysters, Sonp 63 Pan 43 Pickerel, Baked 43 Pie 46 Potted (fresh) 52 Potted 53 Salmon and Caper Sauce 44 Salmon, Boiled 43 Salmon, Broiled 44 Salmon Croquettes 67 Salmon, Broiled (salt) 44 Salmon, Fricassee 46 Salmon, Fried (fresh) 44 Salmon, Patties 45 Salmon, Pickled 44 Salmon, Smoked 46 Scalloped 55 Shad, Baked 46 Shad, Broiled 46 Shad Roe (to cook) 47 Sheepshead, with Drawn Butter 47 Smelts, Baked 61 Smelts, Fried 50 Steamed 46 Sturgeon, Fresh Steak Marinade 53 Trout, Brook, Pried 49 Trout, Salmon, Baked 60 White, Baked 48 White, Bordeaux Sauce 60 White, Boiled 50 ScaUops 69 Terrapin Stew, with Cream 58 Terrapin, Stewed 58 Terrapin Stew 57 Turtle or Terrapin Stew i 67 Fbenoh Wobos in Cookino 537 Game and Pottltbt. 70 HsAIiTE SUQOEBTIONS: Bleeding at the Nose 489 Burns and Scalds > 486 Camphorated Oil 491 Oolds and Hoarseness 483 Compound Cathartic Elixir 492 HbatiTh Suoobbiions — Cowtinued: ^.i^i Cough Syrup 484 Croup 486 Diarrhoea 487 Diphtheria 483 Eye Washes 490 Fainting 491 For Constipation 487 For Severe Sprains 491 For Toothache 484 Gravel 486 Grandmother Cough Syrup 492 Grandmother Eye Wash 493 Grandmother Family Spring Bitters 493 Grandmother Universal Liniment 493 Growing Pains Cured 482 Hints in Regard to Health 494 Hoarseness and Colds 483 How Colds are Caught 479 How to Keep Well 482 How to Use Hot Water 482 Hunters' Pills 494 Leanness 484 Liniment for Chilblains 491 Medicinal Food 496 Molasses Posset 484 Recipe for Felons 488 Regulation in Diet 481 Relief From Asthma 488 Remedy for Lockjaw 489 Sore Throat 486 Sunstroke 490 Swaim's Vermifuge 491 "The Suns "Cholera Mixture 492 To Cure the Sting of Bee or Wasp 486 To Cure Earache 486 Toothache, For 484 To Stop the Flow of Blood 486 To Take Cinders From the Eye 48* To Remove Warts 490 Vermifuge, Swaim's 491 Water 483 Whooping Cough 487 Housekeepers' Time Table 497 lOE Cbeams and Ioes : Cream Fruit 39fi Frozen Fruits 337 Frozen Peaches , 337 Ice Almond 338 Ice Currant 83f Ice Lemon 837 Ice Oranj^e Water 337 Ice Cream 834 INDEX. 561 fan Obbams, Eto. — ConMnued.* pasi. loe Oream, Ohooolate. No. 1 336 loe Oream, Ohooolate. No. 2 335 loe Oream, Ooooaniit 336 Ice Oream, Custard 335 Ice Oream, Fruit 334 Ice Oream, Fni« 334 loe Oream, Straweerry 335 loe Oream, Tntti Fruttl 336 Ice Oream, Without a SYveriki 336 Sherbet, Pineapple 337 Sherbet, Raspberry 337 J iCT.T.TTr g AND FbESEBYES. 376 MAOOABom : Maooaroni, a la Ordme 193 Macoaroni, a la Italienne 192 Maooaroni and Oheeae 192 Macoaroni and Tomato Sauoe ... , 193 Maooaroni, Timbale of 193 MxAis , 94 Beef ksa Veaii Beef a la Mode y. 99 Beef, Brisket of. Stewed ^ 106 Beef, Oold Boast, Warmed. No. 1 107 Beef, Oold Boast, Warmed. No. 2 107 Beef Oroqnettes. No. 1 ^ 106 Beef Oroquettes. No. 2 107 Beef, Oomed or Salted (Bed) 102 Beef, Oomed, to Boil 102 Beef, Dried 104 Beef, Dried, with Cream 106 Beef, Flank of, to Collar 101 Beef, Frizzled 104 BeefHash. No. 1 108 BeefHash. No. 2 108 Beef Heart, Stewed 109 Beef Heart, to Boast 109 Beef Kidney, Stewed 109 Beef liver, Fried 106 Beef , Pot Boast (Old Style) 98 Beef, Pressed 106 Beef, Roast 96 Beef Pie, Roast ; 103 Beef Fie, Roast, with Potato Omst 103 Beef, Spiced, Excellent 99 Beef , Spiced, ReUsh 106 Beefsteak. No. 1 97 Beefsteak. No. 2 97 Beefsteak and Onions 98 Beefsteak and Oysters 98 Beefsteak Stewed 100 Beefsteak, Plank 104 Beet and Vsaii — Continued; paqs. Beefsteak, Hambnrger 109 Beefsteak Pie 103 Beefsteak Rolls 101 Beefsteak Smothered 101 Beef steak, To Fry 98 Beef stew, French 106 Beef, Tenderloin of 10« Beef, To Clarify Drippings of Ill Beef Tongne, Boiled 110 Beef Tongne, Spiced 110 Beef, To Pot 106 Brain Outlets 118 Calf 8 Head, Baked 117 Calf's Head, Boiled 118 Calf 's Head Cheese 117 Calf's Liver and Bacon 118 Meat and Potato Croquettes 107 Meat Cold, and Potatoes, Baked 108 Meat, Thawing Frozen, Eto 96 Meat, To Keep From FUes 96 Sweetbreads 119 Sweetbreads, Baked 119 Sweetbreads, Croquettes of 119 Sweetbreads, Fricasseed 120 Sweetbreads, Fried 119 Tripe, Fricasseed Ill Tripe Lyonnaise Ill Tripe, To Boil 110 Tripe, To Fry 110 Veal, Braised 117 Veal, Cheese 114 Veal Chops Fried (Plain) 113 Veal Oollops 113 Veal Croquettes 114 Veal Cutlets, Boiled Fine 114 Veal Outlets, Fried 113 Veal. Fillet of, Roast 112 Veal, FiUet of. Boiled 112 Veal For Lunch 116 Veal, Loaf 116 Veal, Loin of, Boast Ill Veal Olives 113 Veal Patties US Veal Pie 116 Veal Pot-Pie 114 Veal Pudding 119 Veal Stew 116 Yorkshire Pudding, For Veal 97 Lamb and Mutton: Lamb, Croquettes of Odds and Ends of 127 lAmb, Fore-Quarter of. To Broil 126 Lamb, Pressed 126 562 INDEX. Lame akd Mutton— ConMjwed; pagb. Lamb, Quarter of, Koasted 125 Lamb Stew 126 Lamb Sweetbreads and Tomato Sauce 125 Mutton, Boned Leg of, Boasted 120 Mutton Chops and Potatoes, Baked 123 Mutton Chops, Broiled 122 Mutton Chops, Fried. No. 1 123 Mutton Chops, Fried. No. 2 123 Mutton Cutlets (Baked) 123 Mnttonettes 124 Mutton Hashed 122 Mutton, Irish Stew 124 Mutton, Leg of, a la Venison 121 Mutton, Leg of, Boiled 121 Mutton, Leg of. Braised .i ... 121 Mutton, Leg of, Steamed j 122 Mutton Pudding 124 Mutton, Boast 120 Mutton, Scalloped, and Tomatoes 126 Mutton, Scrambled 125 Pobk: Bacon and Eggs, Cold 133 Bacon, To Cure Fnglish. 137 Cheese, Head 136 Ham and Eggs, Fried 132 Ham, Boiled 134 Ham, Broiled 134 Ham, To Bake a (Corned) 133 Ham, Potted 134 Hams and Bacon, To Cure 136 Hams and Fish, To Smoke at Home 136 Head Cheese 136 Lard, To Try Out 137 Pig, Boast 127 Pigs' Feet, Pickled 133 Pork and Beans, Baked 131 Fork and Beans (Boston style) 131 Pork Chops and Fried Apples 130 Pork Chops, Fried 130 Pork Cutlets 130 Pork, Fresh, Pot Pie 129 Pork, Leg of. Boiled 129 Pork, Leg of. Boast 128 Pork, Loin of, Boast 128 Pork Pie 130 Pork, Pot Pie 131 Pork, Salt, Fried 132 Pork, Salt, Grilled 132 Pork, Spare Bib of. Boasted 129 Pork Tenderloins 129 Boast Pig 127 E;e, Bologna (Cooked) 135 B, Conntrj Pork 135 PoBE — Catdimaed: es, To Fry. 135 Sorappel 133 Measubes and Weights 552 Mehus fob Bbeakfast, Lukoheon and Dinneb: January 428 February 431 March 434 April 437 May 439 June , 442 Jnly 444 August 447 September 450 October 452 November 455 December 453 Mentis, Speoiai. 46I MlBOELIiANEOUS BeCIFEB: Ammonia, Uses of 493 Cement, Cracks in Floors 613 Cement for Acids 614 Cement for China and Glass 510 Cider, To Keep 614 Cleaning Jewelry, For 605 Cleaning Oil Cloth, For 602 Cleaning Sinks, For 610 Crape, To Benew Old 606 Family Glue 612 Feathers, To Wash 604 Flannels, To Wash 601 Fluid, Washing 615 Furniture Cream 613 How to Freshen up Furs 604 Garments, To Wash Colored 607 Gloves, To Clean Kid 606 Glue 612 Glue, Family 612 Hard Soap (Washing) 516 Incombustible Dresses 604 Insects and Vermin 499 Indelible Ink, To Bemove 6I3 Lace, To Clean Black. No. 1 502 Lace, To Clean Black. No. 2 502 Lace, To Wash White. No. 1 502 Lace, To Wash White Thread. No. 2 503 Leather, a Polish for 615 Machine Grease, To Take Out 500 Management of Stoves 611 Marble, To Bemove Stains From 606 Moths in Carpets 500 Mucilage, Postage Stamp 612 rNDEX. 563 MBCELLANEotrsREoiPBS— Continued." page. Novel DressMending 605 Oa Cloth, Cleaning 502 Oil Stains in Silk and Other Fabrics 608 Old Style Family Soft Soap 616 Paper Hangers' Paste 507 Paste for Scrap Books, Etc 513 Polish for Ladies' Kid Shoes 613 Polish for Leather 515 Shirts, To Starch, Fold and Iron 601 Silks or Bibbons, To Clean 603 SUks, To Clean Black Dress 503 Silver Plate, To Clean 606 Starch Polish 506 Soap, For Washing Without Rnbbing 616 Soap, Hard Washing 616 Soap, Old Style Family 516 Soap, Soft, To Make Without Cooking 616 Stoves, Management of 611 The Marking System 507 To Bleach Cotton Cloth 614 To Cement Cracks in Floors 613 To Clean Black Lace 602 To Clean Black Dress Silks 603 To Clean Kid Gloves 605 To Clean Silks and Bibbons 603 To Clean Silver Plate 606 To Destroy Insects and Vermin 499 To Keep Cider 614 To Make a Paste to Fasten Labels 612 To Raise the Pile on Velvet 508 To Remove Indelible Ink 613 To Bemove Ink From Carpets 511 To Bemove Stains and Spots 608 To Bemove Stains From Marble 606 To Benew Old Crape 605 To Soften Water 515 To Starch, Fold and Iron Shirts 601 To Take Ont Machine Grease 500 To Take Rust Out of Steel 611 To Whiten Walls ^ 506 Uses of Ammonia 498 Velvet, To Raise the Pile on 605 WaUs, To Whiten 506 Washing Fluid 616 Omelets and Eggs 203 Pabtby, Pies, and Tabts : General Remarks 284 How to Make a Pie 286 Icing Pastry 286 Crust, Potato 288 Chess Cakes 305 Maids of Honor 304 Mince Meat, Mock, Without Meat 301 Pastet, Pies, Etc. — Continiied: vkoa. Meat for Mince Pies (Cooked) 800 Patties or Shells for Tarts 289 Pie, Apple, Green 289 Pie, Apple and Peach Meringue 291 Pie, Apple Custard. No. 1 290 Pie, Apple Custard. No. 2 290 Pie, Apple Custard. No. 3 290 Pie, Apple Custard. No. 4 290 Pie, Apple, Irish 290 Pie, Apple, Mock ' 290 Pie, Apricot Meringue 291 Pie, Berry, Ripe 297 Pie, Blackberry 296 Pie, Cocoanut, No. 1 291 Pie, Cocoanut. No. 2 291 Pie, Cherry 296 Pie, Cranberry 29» Pie, Cranberry Tart 298 Pie, Cream 29? Pie, Cream, Boston 294 Pie, Cream, Mock 294 Pie, Cream, Whipped 294 Pie, Currant. No. 1 295 Pie, Currant, Ripe. No. 2 295 Pie, Custard 294 Pie, Custard, Baker's 293 Pie, Custard, Chocolate. No. 1 291 Pie, Custard, Chocolate. No. 2 292 Pie, Custard, Fruit 294 Pie, Dried Fruit 297 Pie, Fruit, German 304 Pie, Gooseberry 298 Pie, Grape 297 Pie, Huckleberry 296 Pie, Jelly and Preserved Fruit 298 Pie, Lemon. (Superior) 292 Pie, Lemon. No. 2 292 Pie, Lemon. No. 3 292 Pie, Lemon. No. 4 292 Pie, Lemon, Raisin 296 Pie, Mince. No. 1 300 Pie, Mince. No. 8 300 Pie, Molasses 296 Pie, Orange 293 Pie, Peach 297 Pie, Pineapple 297 Pie, Plum and Damson 297 Pie, Pumpkin. No. 1 299 Pie, Pumpkin. No. 2 299 Pie, Pumpkin, Without Eggs 299 Pie, Rhubarb , 296 Pie, Rhubarb (Cooked) 296 Pie, Bipe Berry 297 564 INDEX. Pastby, Pies, Etc. — Continued.* faob. Pie, Squash 299 Pie, Sweet Potato 299 Pie, Tomato, Green 295 Pie Crust, Plain 287 Pie Crust, To Make Flaky 288 Pie Crust, Eule for Underorust 287 Puff Paste, Fine 286 Puff Paste, for Pies 286 Pnflf Paste, of Suet 288 PufE Paste, Soyer's Recipe for 287 Pumpkin or Squash for Pies, Stewed 298 Pumpkin or Squash for Pies, Baked 299 Tartlets 289 Tartlets 288 Tartlets, Lemon. No. 1 301 Tartlets, Lemon. No. 2 302 Tartlets, Meringue Custard 302 Tartlets, Orange 302 Tartlets, Plum Custard 301 Tarts 289 Tarts, Apple 304 Tarts, Berry, 303 Tarts. Chocolate 303 Tarts, Ooooanut 303 Tarts, Cream 304 Tarts, Gooseberry, Green 303 Tarts, Jam, Open 306 Tarts, Strawberry Cream 303 Turnover, Fruit, Suitable for Fionios 301 PlOKX.ES: General Remarks 159 Green Pepper Mangoes 162 PiccaUli 165 Pickle, An Ornamental 165 Pickle, East India 165 Piokle,Pear 167 Pickle, Sweet, for Fruit 167 Pickle, Watermelon 167 Pickled Butternuts and Walnuts 166 Pickled Cabbage (Purple) 161 Pickled Cabbage (White) 162 Pickled Cherries 168 Pickled CanUflower 162 Pickled Eggs 166 Pickled Green Peppers 162 Pickled Mangoes 163 Pickled Mushrooms 161 Pickled Onions 163 Pickled Oysters 164 Pickles, Blue Berry 166 Pickles, Chow Chow (Superior English Recipe) 163 Pickles, Cucumber 159 Pickles, Cucumber, for Winter use 160 FiCEiiES — CmAimaed: tusm. Pickles, Cucumber, Ripe 164 Pickles, Cucumber, Sliced 160 Pickles, Cucumber, Sweet, Ripe 164 Pickles, East India 166 Pickles, Mixed 166 Pickles, Green Tomato (Sour) 161 Pickles, Green Tomato (Sweet) 160 Spiced Currants 168 Spiced Grapes 168 Spiced Plnms 168 P0UI.TBX AND Game: Chicken, Boiled 75 Chicken, Breaded 80 Chicken, Broiled on Toast 80 Chicken, Broiled 77 Chicken Croquettes, No. 1 78 Chicken Croquettes. No. 2 79 Chicken Croquettes, To Fry 79 Chicken Curry 81 Chicken Dressed as Terrapin 82 Chicken, Fried 78 Chicken, Fried a la Italienne 78 Chicken Fricassee 76 Chicken Lunch for Traveling 79 Chicken, Maccaroni and 84 Chicken Patties 77 Chicken, Pickled 76 Chicken Pie 77 Chicken Pot-pie. No. 1 81 Chicken Pot-pie. No. 2 82 Chicken, Potted 80 Chicken, Pressed 79 Chicken Pudding 83 Chicken, Rissoles of 76 Chicken, Roast. 74 Chicken Roley Foley 83 Chicken, Scalloped 80 Chicken, Steamed 76 Chicken, Stewed (Whole Spring). 76 Chicken, Stewed With Biscuit. 8S Chicken Turnovers 88 Dressing or Stuffing for Fowls 78 Dressing or StufBng, Oyster 72 Duck, Braised 84 Duck, Canvas Back , 86 Duck Pie 86 Duck, Roast (Tame) 84 Duck, Roast (Wild) 86 Duck, Stewed 86 Duck, Warmed Up 88 Duck, Wild 86 Game Pie 88 Game, Salmi of 90 INDEX. 565 POtTLTBT AND GAMX — Conft'ntMd .' TAQll. Gk>OBe, Boast 74 Ooose, To Koast 88 Haie, Boast 89 Partridges, To Boast, Eto 88 Pigeons, Broiled, 01 Squabs 87 Pigeons, Boast 86 Pigeons, Stewed 86 Pigeon Pie 87 Quail, To Boast 88 Quail, To Boasi Eto 88 Babbit, Broiled 90 Babbit Fricassee 89 Babbit, Fried 90 Babbit Pie 90 Babbit, Boast 89 Beed Birds 88 Salmi of Game 90 Snipe 88 Snow Birds 89 Squab Pot-pie 87 Squirrels 89 Turkey, Boned 74 Turkey, Boiled 73 Turkey, Hashed 73 Turkey, Boast 71 Turkey, Scallop 73 Turkey, Warmed Over 73 Venison, Baked Saddle of 91 Venison Steak, Broiled 91 Venison Steak, Fried 93 Venison, Hashed 92 Venison, Pie or Pastry 92 Venison, Boast Haunch of 91 Woodcock, Boasted 87 t^BESEBTES, jBIiUEB, EtO. : General Bemarks 376 A New Way of Keeping Fruit 388 Brandied Peaches 01 Pears 387 Jam, Gooseberry 887 Jam, Baspberry 387 Jam, Strawberry 387 Jellies, Fruit 383 Jelly, Apple 386 Jelly, Crab Apple 885 Jelly, Currant 383 JeUy, Currant (New Method) 384 JeUy, Grape 386 Jelly, Orange, Florida 385 Jelly, Peach 386 Jelly, Quince 384 Jelly, Baspberry 384 Macedoines 888 Marmalade. Lemon 3Sf Pbesbbvbs, Jellies, Eto.— Ooniinued.' paq,. Marmalade, Orange 886 Orange Syrup 386 Pine Apple Preserves 380 Preserved Apples (Whole) 379 Preserved Cherries 377 Preserved Cranberries 377 Preserved Egg Plums 378 Preserved Peaches 878 Preserved Fears 380 Preserved Pumpkins 381 Preserved Quinces 379 Preserved Strawberries 377 Preserved Tomatoes (Green) 379 Preserving Fruit (New Mode) 382 Preserving Fruit (New Method of) 383 Baisins (A French Marmalade) 386 To Preserve and Dry Green Gages 381 To Preserve Berries Whole (Excellent) 378 To Preserve Fruit Without Sugar 382 To Preserve Water Melon and Citron Bind. . . 380 Pxn>DQIQS AND DuMFIilNOS : General Bemarks 339 A Boyal Dessert 370 Batter, Common 343 Berry Bolls, Baked 368 Cobler, Peach 367 Currants, To Clean 341 Dumplings, Apple 341 Dumplings, Apple (Boiled) 342 Dumplings, Lemon 343 Dumplings, Oxford 343 Dumplings, Preserve 843 Dumplings, Bice, Boiled (Custard Sauce) 342 Dumplings, Suet. No. 1 342 Dumplings, Suet. No. 2 342 Pnffets, Apple, Boiled .'. 343 Pudding, Almond 344 Pudding, Almond. No. 1 347 Pudding, Almond. No. 2 347 Pudding, Apple and Brown Bread 346 Pudding, Apple, Baked 844 Pudding, Apple, Boiled 344 Pudding, Apple Custard 348 Pudding, Apple Puff 346 Pudding, Apple Boley Poley 366 Pudding, Apple Tapioca 345 Pudding, Apple Sago 357 Pudding, Banana 367 Pudding, Batter, Baked 347 Pudding, Batter, Boiled 347 Pudding, Berry, Cold 348 Pudding, Blackberry and Whortleberry 364 Pudding, Bird's Neat 34i 566 INDEX. Puddings and CtniFUNoa — Continued; paqb. Pudding, Bread and Butter. No. 1 34i Pudding, Bread and Batter. No. 2 345 Pudding, Bread, Baked Plain 346 Pudding, Bread, Boiled 347 Pudding, Bread (Superior) 346 Pudding, Cabinet 354 Pudding, Cherry, Boiled or Steamed 352 Pudding, Cherry. No. 2 353 Pudding, Chocolate. No. 1 357 Pudding, Chocolate. No. 2 368 Pudding, Chocolate. No. 3 368 Pudding, Chocolate. No. 4 368 Pudding, Cocoanut. No. 1 (French) 362 Pudding, Cocoanut. No. 2 852 Pudding, Cocoanut. No. 3 362 Pudding, Cold Fruit 349 Pudding, Com Meal, Apple 360 Pudding, Com Meal, Baked WitIi9Ut Eggs. . . 360 Pudding, Corn Meal, Baked Witi|^gs 351 Pudding, Com Meal, Boiled 351 Pudding, Corn Meal, Boiled Without Eggs . . 351 Pudding, Corn Meal, Fruit 360 Pudding, Corn Meal PufEs 361 Pudding, Corn Starch 349 Pudding, Chrietmas Plum, By Measure 363 Pudding, Cottage 862 Pudding, Cracker 350 Pudding, Cranberry, Baked 856 Pudding, Cream 349 Pudding, Cream Meringue 349 Pudding, Cuban 350 Padding, Currant, Boiled 364 Pudding, Custard. No. 1 348 Pudding, Custard. No. 2 348 Pudding, Custard Apple 848 Pudding, Custard 348 Pudding, Delmonico 861 Pudding, English Plum (The Genuine) 363 Pudding, Fig 359 Pudding, Fruit 360 Pudding, Fruit 364 Pudding, Fruit, Cold 349 Pudding, Corn Meal 360 Pudding, Fruit, Puff 366 Pudding, Fruit, Rice 363 Pudding, Graham 366 Pudding, Green Com •. 368 Pudding, Hominy 868 Pudding, Huckleberry, Baked 864 Pudding, Indian, Delicate 351 Pudding, Jelly 369 Pudding, Ijemon 366 Pudding, Lemon, Baked (Queen of Puddings) 366 PuDDiNQS AMD DuMPLiNQS — Continued." pass. Padding, Lemon, Boiled 356 Pudding, Lemon, Cold 366 Pudding, Minute. No. 1 869 Pudding, Minute. No. 2 369 Pudding, Nantucket 361 Padding, Orange. No. 1 355 Padding, Orange. No. 2 . . . : 366 Padding, Orange Roley Poley 365 Padding, Peach, Dried 367 Padding, Peach, Pear and Apple 369 Pudding, Pie Plant or Rhubarb 36» Pudding, Pineapple 865 Pudding, Plum, English (The Genuine) 363 Pudding, Plum, Baked 354 Padding, Without Eggs 354 Pudding, Prune 864 Pudding, Quick 870 Pudding, Raspberry 359 Padding, Ready 370 Padding, Rhubarb or Pie Plant 360 Pudding, Rice, Boiled. No. 1 363 Pudding, Rice, Boiled. No. 2 363 Pudding, Rice, Fruit 363 Pudding, Rice (Fine) 362 Pudding, Rice (Plain) 362 Pudding, Rice, Lemon 362 Pudding, Rice,Meringue 362 Padding, Rice, Snow Balls 363 Pudding, Rice, Without Eggs 363 Pudding, Roley Poley (Apple) 366 Pudding, Roley Poley (Orange) 366 Pudding, Sago, Apple 357 Pudding, Sago, Plain 357 Padding, Sago, Royal 367 Padding, Saucer 861 Pudding, Snow 361 Pudding, Sponge Cake. No. 1 366 Padding, Sponge Cake. No. 2 366 Padding, Strawberry Tapioca 869 Pudding, Suet, Plain 367 Pudding, Suet, Plum 867 Pudding, Sunderland 369 Pudding, Sweet Potato 366 Pudding, Tapioca 368 Pudding, Tapioca, Apple 345 Pudding, Toast 362 Pudding, Transparent 365 Pudding, Whortleberry and Blackberry 364 Geneva Wafers.. 368 Huckleberries With Crackers and Cream 370 Eoyal Dessert, A 37* To Chop Suet 34i To Stone Raisins 841 INDEX. 567 6ai>ads and Dbessinos: page. Celery, Undressed 156 Gncambeis, To Diess Baw > 156 Dressing, Cream Salad. No. 1 160 Dressing, Cream Salad. No. 2 160 Dressing for Cold Slaw (Cabbage Salad) 150 Dressing, Mayonnaise 149 Dressing, Salad, French 160 Endive 164 Horse Radish 166 Lettuce 156 Feppergrass and Cress 166 Radishes 166 Salad, Bean 165 Salad, Cabbage, or Gold Slaw 160 Salad, Celery 154 Salad, Chicken 161 Salad, Crab 163 Salad, Dutch 162 Salad, Fish 152 Salad, Ham 163 Salad, Lettuce 154 Salad, Lobster. No. 1 161 Salad, Lobster. No. 2 162 Salad, Oyster 152 Salad, Potato, Cold 166 Salad, Potato, Hot 164 Salad, Summer, Mixed 151 Salad, Tomato 164 Slaw, Cold 163 Slaw, Cold, Plain 163 Slaw, Hot 163 Slaw, Cold, Dressing for 160 Sakswiches : Cheese 210 Chicken 209 Egg 210 Ham 209 Ham, Plain 209 Mnshroom . , 210 Sardine 209 Watercress ,. 210 Sauces and Dbessinos fob Meats : Butter, Drawn 138 Butter, To Brown 145 Oocoanut Prepared (For Pies, Puddings, Etc.) 146 ' Curry Powder 146 Curry Sauce 146 Flour, To Brown 146 Herbs for Winter 147 Mustard, French 145 Mustard, To Make 146 Meats and Their Accompaniments 147 Sauobs and Dbessinos — Continued; .age. ^ Omelet, Apple ^ . , . 144 Pepper, Kitchen 146 Sauce, Apple ^ . . . 143 Sance, Apple, Cider 143 Sauce, Apple, Old Fashioned 143 Sauce, Bechamel 141 Sance, Bread 140 Sauce, Brown 142 Sauce, Brown, Sharp 141 Sance, Caper 140 Sauce, Celery 14C' Sauce, Chili 141 Sauce, Cranberry ^ 144 Sauce, Curry 146 Sauce, Egg or White 138 Sauce,Fish. No. 2 139 Sauce, Fish. No. 3 139 Sauce, For Boiled Cod 139 Sauce, For^ajpion and Other Fish 139 Sauce, HoUandaise 142 Sance, Jelly, Currant 142 Sance, Lobster 139 Sauce, Maitre d'Hotel 142 Sauce, Mint 141 Sauce, Mushroom 143 Sauce, Onion 141 Sance, Oyster 138 Sauce, Tartare 138 Sance, Tomato 140 Sauce, Wine, For Game 142 Spices 146 Vegetables Appropriate to Different Disaes . . 148 Vegetables for Breakfast 148 Vinegar, Cucumber 144 Vinegar, Flavored 144 Warm Dishes for Breakfast 143 Sauces fob Puddinos: Brandy, Cold 371 Brandy, Liquid 372 Brandy or Wine. No. 1 371 Brandy or Wine. No. 3 371 Caramel 373 Cream, Cold 373 Cream, Warm 873 Custard 374 Fruit 374 Grandmother's 372 Hard, Plain, Cold , . . 374 Jelly , ... 374 Lemon 372 Lemon (Cold) 373 Lemon Cream (Hot) ,,..,.. 372 Milk. No. 1 87* 568 INDEX. hAUOEB roB FcDsiMOfl — ConttAKed: page. Milk or Cream 374 Old Style 374 Orani^e Cream (Hot) 372 Orans^e Cream (Cold) 373 Plain, A Good 373 Pinm Pudding, Superior 372 Susrar 372 Sweet Common 375 Syrup for Fruit 376 Wine, Rich. No. 2 371 Lemon Brandy for Cakes and Puddings 376 Rose Brandy for Cakes and Puddings 376 Seasonabus Foods, Vabibiies op 421 slok, cookino fob the: General Remarks 469 Aoid Drinks 477 Apples, Baked 473 A Remedy for Boils 478 Arrowroot Blano Mange 471 Arrowroot Milk Porridge 471 Arrowroot Wine Jelly 472 Baked Apples 473 Beefsteak and Mutton Chops 469 Beef Tea 470 Blackberry Cordial 476 Blano Mange, Arrowroot 471 Blano Mange, Irish Moss 474 Boils, Remedy for 478 Broth, Yeal or Mutton 470 Broth, Clam 474 Broth, Chicken 470 BoJled Rice 473 Bread Panada 476 Chicken Jelly 473 CJhicken Broth 470 tilam Broth 474 Codfish, Milk or Cream 476 Oommeal Gruel 470 Oraoker Panada 476 Cup Pudding 473 Onp Pudding, Tapioca 473 Unp Custard 474 Cure for Ringworms 478 Draughts for the Feet 477 Egg Gruel 471 Egg Toast 474 Flax Seed Tea 472 Flax Seed Lemonade 472 >ror Children Teething 476 Oruel, Corn Meal 470 Oruel,Egg 471 Oruel, Oat Meal 470 Uomin^ i«<,...«t« i>'^f SlOS, COOKINQ FOB THE — Con(tnU«d: PASa, Irish Moss Blano Mange 474 Jelly, Arrowroot Wine 472 Jelly, Chicken 473 Jelly, MnUed 474 Jelly, Sago 472 Jelly, Tapioca 471 Linseed Tea 476 Milk Porridge 471 Milk or Cream Codfish , 475 Milk Toast, Plain 476 Mulled Jelly 474 Mutton Chops and Beefsteak 469 Mutton or Yeal Broth 470 Oat Meal Gruel 470 Oyster Toast 474 Panada Bread 476 Panada Cracker - 476 Porridge Milk 471 Porridge, Arrowroot, Milk 471 Poultices 477 Powders for Children 476 Pudding, Cup 473 Pudding, Cup, Tapioca 47t Rice, Boiled 473 Ringworms, Cure for .^. 478 Sago Jelly 472 Soft Toast 473 Slippery Elm Tea 476 Slippery Elm Bark Tea 471 Tamarind Water 472 Tapioca Jelly 471 Tea, Beef 470 Tea, Flax Seed 472 Tea, Linseed 476 Tea, Slippery Elm 476 Tea, Slippery Elm Bark 471 Toast, Water, or Crust Coffee 476 Toast, Milk, Plain 476 Toast, Egg 474 Toast, Oyster 474 Toast, Soft 473 Yeal or Mutton Broth 470 Soups 21 Asparagus, Cream of 27 Bean(Dried) 29 Beef 26 Bisque, or Lobster 38 Calf 's Head or Mock Turtle 3S Celery 36 Chicken Cream 27 Clam, Plain and French 89 Consomme 27 18 INDEX. 569 Aoirps — Continued.* paqb. Oiontons f 01 37 Dmnpliiig Egg for 86 Dnmpling Saet for 37 Egg Balls for 86 Fish 88 Force Meat Balls for 86 Force Meat (Soger's Recipe) 37 Game 26 Onmbo or Okra 33 Herbs and Vegetables Used in 23 Jalienne 26 Ijobster, or Bisqne 38 Maocaroni 33 Mnllagatawney 31 Matton Broth (Scotch) 36 Koodles for 36 Onion 34 Okra or Oombo 33 OxTaU 28 OysterSonp. No. 1 88 Oyster Soup. No. 2 39 Pea 36 Pea (Green) 29 Fea,Split. No. 1 29 Pea,SpUt. N0.2 39 Pepper Pot (PhUadelphia) 80 Plain, Economical 27 Potato (Irish) 36 Spinach, Cream of 27 Squirrel 80 Stock 24 Stock Fish 88 Stock, White 24 Stock, To Clarify 26 Tapioca Cream 34 Tomato. No. 1 81 Tomato. No. 2 31 Tomato. No. 3 SI Tnrtle,Mock 32 Tmrtle, Green 82 Turtle, From Beana SO Turkey 33 Veal (EzceUent) 26 Vegetable, Spring.... : 36 Vegetable, Winter 34 Vermicelli 86 White (Swiss) 36 Tabi/i: Etiquette, Sualii Foinis On 644 ToAsi : American 246 Apple 260 Cheese. No. 1 247 Ohees<«. No. 2 247 Toast — ConMnued." pasb. Chicken Hash with Bice 260 Codfish on (Cuban Style) 249 Cream 246 Eggs on 248 Eggs Baked on 248 Halibut on 249 Ham 248 Hashed Beef on 249 Milk 246 Minced Fowls on 248 MnshroomB on 247 Nuns' .' 246 Oyster 247 Reed Birds on 248 Tomato 248 VealHashon 249 ToiiiET Recipes, Items, Eto. : Antidotes for Poisons 636 Bad Breath 533 Bandoline 630 Barber's Shampoo Mixture 533 Bay Rum 528 Burnett's Celebrated Powder for the Face . . . 631 Camphor Ice 633 Cold Cream 629 Cologne Water (Superior) 528 Complexion Wash 631 Cream of Lilies 528 Cream of Roses 529 Cure for Pimples 632 Dye for White or Light Eyebrows 630 For Dandruff 529 Hair Invigorator 629 Hair Wash 630 How to Keep Brushes Clean 634 Jockey Club Boquet Cologne 628 Lavender Water 528 Lip Salve 529 Maccassar Oil for the Hair 629 Odoriferous or Sweet Scenting Bags 633 Ox Marrow Pomade 530 Pearl Smelling Salts 532 Pearl Tooth Powder 582 Fhalon's Instantaneous Hair Dye 629 Pimples, Cure for 632 Razor Strop Paste 533 Removing Tartar From the Teeth 633 Rose Water 628 Shaving Compound 633 Toilet or Face Powder 631 Toilet Items 6if4 Toilet Soap 6t»i To Increase the Hair in the Browe 6^^ 570 INDEX. Toilet Reoipes, Eto. — Coniinved- page. To Bemove Freckles 631 To Remove Moth Patches 532 ■'*'EaBTABLES: General Remarks 169 Asparagus 187 Asparagus With Eggs 187 Beans, Lima and Kidney 186 Beans, String 185 Beets, Baked 186 Beets, Boiled 186 Beets, Stewed 186 Cabbage, Boiled 177 Cabbage, French Way of Cooking 179 Cabbage, Fried 178 Cabbage, Ladies* 178 -Cabbage, Sonr-Cront 179 Cabbage, Steamed 178 Cabbage With Cream 178 Carrots, Mashed 189 Carrots, Stewed 189 Cauliflower 177 Cauliflower, Fried 177 Celery 185 -Com, Boiled, Oreen 183 Com, Fried 184 Com Padding 183 " Com, Roasted (Oreen) 184 --Com, Stewed 183 ■Corn Succotash 184 Cucumbers, a la Crdme 183 'Cucumbers, Fried 183 ' Cymblings, or Squashes 183 Egg Plant, Fried 184 Egg Plant, Stuffed 185 Endive, Stewed 190 -Greens 189 Mushrooms, Baked 190 Mushrooms, Canned 191 Mushrooms, For Winter Use 191 Mushrooms, Stewed 190 Okra 186 Onions, Baked 176 Onions, Boiled 176 Onions, Fried ._^176 Onions, Scalloped 177 Onions, Stewed 176 Oyster Plant or Salsify Pried 186 Oyster Plant or Salsify Stewed 185 Parsnips, Boiled 180 Parsnips, Creamed 180 Parsnips, Fried 180 Parsnip Fritters . .• 180 Varsnips, Stewed 180 V EOEiABiiES — Contiimed d-MH Peas, Green .*. ,...,,, . iSf Peas, Green, Stewed 187 Potato Croquettes. No. 1 . . .■ 174 Potato Croquettes. No. 2 174 Potato Fillets 173 Potato Puffs 171 Potato Snow , 172 Potatoes, a la CrSme 171 Potatoes, a la Delm'onico 174 Potatoes, Baked .... : 1 176 Potatoes, Browned — With Roast. No. 1 176 Potatoes, Browned — With Roast. No. 2 176 Potatoes, Browned 170 Potatoes, Crisp 173 Potatoes, Favorite, Warmed 173 Potatoes, Fried, With Eggs 174 Potatoes, Hasty Cooked 172 Potatoes, Lyonnaise 173 Potatoes, Mashed 170 Potatoes, Mashed, Warmed Over 170 Potatoes, New, and Cream 171 Potatoes, New, To Boil 169 Potatoes, Raw, Fried 171 Potatoes, Saratoga Chips 171 Potatoes, Scalloped (Kentucky style) 172 Potatoes, Steamed 179 Potatoes, Sweet 176 Potatoes, Sweet, Baked 176 Pumpkin, Stewed 190 Rice, To Boil 179 Salsify, Pried 186 Salsify or Oyster Plant, Stewed 185 Sour-Crout 179 Spinach 188 Squashes, or Cymblings ; 188 Squash, Winter, Baked 188 Squash, Winter, Boiled 188 String Beans 18S Succotash ., 184 Tomatoes, Baked (Plain) 182 Tomatoes, Boiled and Fried 182 Tomatoes, Fried and Boiled 182 Tomatoes, Scalloped 181 Tomatoes, Scrambled , . . . 182 Tomajtoes, Stewed*. 181 Tomatoes, Stuffed, Baked 181 Tomatoes, To Peel 181 Tomatoes, Raw, To Prepare 182 Truffles 191 Truffles (Italian Style of Dressing) 192 Truffles, An Naturel 192 Turnips 190 Vegetable Hash 188