CoipghtN^_ COPmiGHT DEPOSni Olivet M, E. Church THE Home Adviser NEW EDITION Price, 50 Cts. By mail 55 Cts. 9 PUBLISHED BY THE LADIES' AID SOCIETY OF Olivet M.E. Church COATESVILLE, PA, 1911 The Times Printing Co., Coatesville, Pa. ^1. Copyrighted 1911 by MRS. MARY C. HUGHES ©CI.A303750 NO, ! Foreword HE kitchen of the old-fashioned farm house was the really comfortable and ultra sacred precinct of the entire establishment. If you were on terms of real friendship with the farmer and his wife, you were admitted to the kitchen. To sit around a good fire in the kitchen of a farm-house, with a raging snow storm snarling at the doors and windows, with plenty of nuts on hand in the garret, with apples from the cellar on broad-brimmed plates, and with cookies or doughnuts to fill any stray abdominal crevice, is to enjoy life. The mod- ern kitchen is the ultra sacred center of the home. She who presides there is queen over her own household. Bishop Berkley when he wrote his beautiful verses upon our West- ern World, and penned the lines, "Time's noblest offspring is the last," described not so nearly our prophetic future as the last and best creation of the Almighty — woman — whom we both love and worship. A distinguished French philoso- pher answered the narrative of every event with the ques- tion, "Who is she?" Priscilla uttered the sentiment which gave the Yankee the keynote of success, and condensed the primal elements of his character when she said to John Alden, "Prythee, why don't you speak for yourself, John?" That motto has been the spear in the rear and the star in the van of all progress. Just because of that sentiment it has made the descendants of Priscilla and John the most audacious, self-reliant and irrepressible members of the hu- man family. Out from the pages of this little volume, filled with recipes to bring good cheer and fellowship to all, comes the answer to the question, "Who is she?" and the only answer is, "She speaks for herself." You must follow closely the instructions given, and when you reach the lastly, let your doxology be praise for those whose names and works are herein enrolled. Henry Hess. November, igii. THE HOME ADVISER WEIGHTS AND MEASURES SUGAR A common sized tumbler equals half a pint. Two level teacupfuls of granulated sugar equal one pound. Two heaping- teacupfuls of A cofifee equal one pound. Two level coffeecupfuls of powdered equal one pound. Two and one-half level teacupfuls of best brown equal one pound. Two and three-quarters level teacupfuls of powdered equal one pound. One and one-half le\el coffeecujjfuls of g;rannlated ecjual one pound. One pint of A coffee equals twelve ounces. One heaping pint of granulated equals fourteen ounces. One quart of powdered equals one pound and seven ounces. One quart of granulated equals one pound and nine ounces. One quart of any kind equals four teacupfuls. One teacupful equals one-half pint or two gills. One heaping tablespoonful equals one ounce. Two heaping tablespoonfuls of powdered equal one ounce. FLOUR Two hea])ing tablespoonfuls equal one ounce. Five heaping tablespoonfuls equal one teacupful. Five teacuj)fuls sifted flour equal one pound. One quart of sifted flour equals one pound. Three and one-half teacuj^fuls of corn meal e(|ual one (|uart. BUTTER One even tablespoonful of soft butter equals one ounce. Size medium egg equals two ounces. Four heai)ing tablespoonfuls of soft butter eciuals nne tea- cui)ful. i'wo teacupfuls of packed soft butter equal one j)ound. One pint of well packed soft butter equals one pound. THE HOME ADVISER SOUPS Fresh, lean, uncooked meats make the best materials for soups, and this is one of the most important items. In making soups of fresh meat, always put it on in cold water. As the water l)oils away add more from the teaket- tle, which should be boiling. A quart of water to a pound of meat is proper proportion. The best soup is made by cooking the meat the day ]:)revious. Remove all scum as soon as it rises to the surface; and when cold, skim off the fat. The meat should l)e boiled slowly and long for soup so as to extract all the juices. Soup should be seasoned very lightly, as more seasoning can l)e added to suit the taste when served. If a vegetable soup is desired these can be added to suit the taste to the already prepared stock. If barley is needed, this should be cooked separately, then added to the soup. Sometimes the meat juices form a thick jelly ; this can be diluted wath water if not wanted so strong. Jf soup is to be colored, use scorched flour or burnt sugar. For flavoring soups: — Sweet majoram, thyme, parsley, celery tops, etc., may be used. Celery seed being an excel- lent substitute for the latter and is always obtainable. Two or three eggs well beaten and added just before ])(^ur- ing into the tureen makes a nice thickening. Lean meats for soups are preferaljle to joints or bones of any sort, and make the stock more nourishing. In making soups, always use fresh ingredients, clean uten- sils, and skim carefully. ASPARAGUS SOUP Take tender ends of a bunch of asparagus, boil until ten- der in salt water. Add one pint of milk, butter size of a walnut. When it comes to a boil add dumplings and l;oil fifteen minutes. — Mrs. H. Thome. 6 THE HOME ADVISER CREAM SOUP One pint boiling water, half teacupful of cream; pour ihe water on the cream; add broken pieces of toasted bread, and a little salt. cREAM OF chicken soup One quart of chicken broth, place upon the stove where it will boil slowly ; add two tablespoonfuls of rice and let it cook three quarters of an hour. Rub together one table- spoonful of butter and one of flour, and stir into the soup until it thickens. Season with salt and pepper. Scald a pint of fresh milk and add, when it will be ready to serve. MOCK TURTLE OR CALF'S HEAD SOUP Have butcher trim the head ready for use; let it stand one hour in cold water, wash well, put on to boil in plenty of water, add salt to taste; boil three hours, remove head to cool, cut all the meat fine, add six potatoes cut in dice, a small onion, one can of corn. Add force meat balls and dough balls if desired. Take one pound minced veal, add salt and pepper to taste ; the yolks of two eggs added to make it stick together. Form in small balls, flour the balls, then fry in butter. To make the dough balls take a little flour, salt, a little shortening and baking powder ; mix with a little water, form into balls, flour well, add to soup; boil twenty minutes. Season to taste. NOODLE SOUP Take three eggs and flour enough to stififen it. Roll verv thin, spread on a cloth till dry enough to roll without break- ing; cut very fine. Boil piece of beef, or soup bone; when done add noodles and let it boil thoroughly. —Mrs. C. E. Binklcx. OYSTER SOUP To one quart boiling water add one quart rich sweet milk. (Use milk entirely if desired.) Stir in half teacupful rolled cracker crumbs; season with pepper and salt. When it comes to a boil add one quart oysters and their liquor. Stir well to keep from scorching. Add butter the size of an egg ; let it boil up once, remove from fire and serve immediately. —T. S. Gilbert. ' THE HOME ADVISER 7 OYSTER SOUP FOR FOUR Chop one stalk of celery, put on in cold water and cook- half hour, drain and mash ; add to water celery was boiled in one pint of milk. When hot stir in one tablespoonful each of flour and butter rubbed together, season ; drain two dozen oysters, drop into the soup. When boiling remove from fire and serve. — M. C. Hughes. PEA SOUP One pint of canned peas, one quart of milk, one large tablespoonful of butter and one of flour. Salt and pepper to taste. Press the peas through a colander (reserving half a cupful). Boil the milk, add the peas, then the butter and flour which has been rubbed together and made smooth and thin with some of the boiling milk; season with salt and pep- per; then add the half cupful of whole peas and cook until it thickens. Serve with hot toasted crackers. — M. IV. Mast. POTATO SOUP, NO. 1 Boil until soft, in sufficient water to well cover them, six medium sized potatoes, one small onion, one or two stalks of celery and sprig, of parsley. Put all through a press or colander, add one quart of milk, season with salt and pepper. Let it come to a boil, then add a tablespoonful of butter and one of flour, rubbed together, and cook until it thickens. — M. W. Mast. POTATO SOUP, NO. 2 Pare potatoes and cut in dice shape. Boil in salt water until soft. Add piece of butter size of an &gg, one quart of milk, pepper to taste, and just before removing from fire add one well-beaten ^gg. — Mrs. C. E. Binkley. SOUP STOCK Use one quart of water to each pound of meat and bones (beef, veal or chicken) ; cut in small pieces, cover closely and let it simmer three or four hours. Put no salt in the water ; do not skim it; strain through a cloth and place it where it will cool rapidly. When cold take off the grease. This may be made in quantities, kept in a refrigerator for weeks, and soup made easily at any time. 8 THE HOME ADVISER TRIPE SOUP One quart of milk, one and one-half cupfuls of tripe — pre- viously boiled, cut in small pieces, lump of butter size of a walnut; salt and pepper to suit the taste. Let the milk come to a boil; and then add the tri])e and other ingredients. Soon as boiling hot serve. TOMATO SOUP, NO. 1 One quart can of tomatoes or its equivalent of fresh toma- toes. Pour on one (|uart boiling water and boil twenty min- utes. Strain through sieve and stir in half teaspoonful soda until thoroughly dissolved. Then add one pint hot milk (half cream), and let it come to a boil. Butter the size of an egg, pejjper and salt. Roll tine four crackers and place in tureen, then pour soup over them. This makes enough for six per- sons. — T. S. Gilbert. TOMATO SOUP, NO. 2 One pint of well stewed and strained tomatoes with whicl: has been stirred while boiling a third of a teaspoonful of soda ; season with salt, pepper and a half tablespoonful of sugar. Cook in a double boiler one c|uart of milk, one small onion and a sprig of parsley; let boil, then add a large table- spoonful each of butter and flour rubbed together. When ready to serve pour through a sieve into the strained toma- toes. Serx'e with toasted crackers. — M. //'. Mast. VEGETABLE SOUP Three carrots, four onions, four ])otatoes. one pint of cabbage, cut hue. Put on to stew, with just enough water to cover, until ingredients are tender, then fill with boiling- water, and twenty minutes before serving add dumplings niade from a pint of milk, one tablespoonful of l)utter. two eggs well beaten, a little baking ])owder. flour to thicken. EGG DUMPLINGS FOR SOUP One-half pint of milk, two well-beaten eggs and as much w^heat flour as will make a smooth, thick batter free from lumps; drop a teaspoonful at a time into I)oiling soup. THE HOME ADX'JSER 9 FORCEMEAT BALLS FOR SOUP One cupful of cooked \'eal or fowl meat (cut fine) mixed with the following:, One-half cupful of fine l)read crumbs, the }-olks of four hard-boiled egs^'s, rubbed smoothl}' togeth- er with a tablespoonful of milk, season with j^epper and salt. Add half a teaspoonful of Hour, binding all together witli one beaten egg'. Flour the hands and form into balls about the size of a nutmeg; dro]) into the sou]) about twenty min- utes before serving. — Mrs. Binklcy. EGG DUMPLINGS Beat one eg'g light, add half cupful cold water, a little salt, one teaspoonful baking" powder, fiour till stiff enough ; drop in boiling salt water, brown butter and bread crumbs pour over top before sending- to table. — Mrs. Binklcy. 10 THE HOME ADVISER FISH and OYSTERS Fish should be scaled and cleaned as soon as they come from market ; sprinkle a little salt on the inside and put in a cold place until wanted. The best method for cooking fish ii broiling; baking is next, boiling being considered the poorest way of any. Whatever method employed they should be cooked thoroughly to be palatable and wholesome. Fresh mackerel spoil quicker than any other fish, all fresh fish should be cooked the day they are purchased. To soak a salt fish, lay in cold water, in an earthen vessel, skin side up. To remove the muddy taste from fish, soak in strong salt water a short time before cooking. Never use butter to fry fish, lard is much better and plenty of it. Oysters are considered in season only from October first until April first. RIFE'S CLAM CHOWDER Four medium^-sized onions chopped fine and fried a nice brown in the kettle in which the chowder is to be made, fry in lard and butter each the size of an Ggg; after they have been nicely fried add two quarts of boiling water, one pint can of tomatoes and one-quarter peck of potatoes, peeled and sliced thin as for Saratoga chips ; allow them to boil soft before adding the clams; take thirty clams, strain off the water and save it, wash the clams and chop fine, add clams and clam water, and season with salt and pepper to taste ; let it come to a boil and remove from the fire. Serve hot with crackers, butter and pickle. DEVILED CLAMS. NO. 1 Twenty-five clams, s three hard-boiled eggs, a little onion, parsley and celery; chop all fine, then add a little cream, melted butter, salt, pepper and either table sauce or catsup; thicken with bread crumbs, mix, put in clam shells and fry in hot fat. —Mrs. C. E. Binklcv. THE HOME ADVISER ii DEVILED CLAMS, NO. 3 Twenty-five clams chopped, one cupful bread crumbs, half cupful of melted butter, half cupful of cream, two eggs, an onion, salt, pepper and parsley to taste. Mix, put in clam shells and bake twenty minutes. — Mrs. Ivison. CLAM FRITTERS Twelve clams cut fine, one pint of milk, three eggs, adding liquor from clams to the milk; beat the eggs and add to milk with salt, pepper and flour enough for a thin batter. Lastly add the chopped clams. Fry in hot lard. Notice if the lard is hot enough to form a nice brown color quickly. One tablespoonful makes a fritter of moderate size. — Mrs. Clara E. Binkley. BAKED FISH Fill the fish with a nice bread and butter filling, seasoned with half a small onion chopped fine ; pepper, salt and pars- ley; bake until thoroughly done, which will take from an hour to an hour and a half, according to size. BOILED FISH Wash, wipe and rub with a little salt ; wrap it in a cloth just large enough to envelop the fish, sew the edges ; put it in a fish kettle if you have one, if not lay it on a platter and tie both together and place in a shallow pan ; cover with boil- ing water and a little salt, simmer gently ten minutes to every pound of fish. When done remove the cloth carefully, put on hot plate and garnish with lemon and parsley ; serve with drawn butter or cream sauce. Cream Sauce. — One tablespoonful of butter and one table- spoonful of flour, cook until bubbles, add pepper, salt, a cupful of rich milk or cream. Cook until it thickens, then add a teaspoonful lemon juice and one hard-boiled egg chop- ped fine. — Member. FISH CAKES Carefully remove the bones and skin from any fish, pre- viously cooked, and let soak for a short time in luke warm water; take out, press dry and add to it an equal quantity of 12 THE HOME ADVISER iTiashed potatoes, and heat to a fine paste; season to taste. Alake u]) mass into round flat cakes, sift a little flour over each, fry in lard until hrown. — M. C. Hughes. OYSTER PIE Cover hottom of haking dish with white potatoes thinly sliced, then a layer of oysters with the liciuor until you have two layers of each; season each with salt, pepper, butter and a dredging- of flour; co\'er with a rich ])ie crust; bake in oven about three-fourths of an hour. — Gordon. CREAMED OYSTER RECIPE FOR CHAFING DISH After heating the ])an of the chafing dish, melt in it a piece of butter the size of a large e^g, add to it a half cupful of finely chopped celery, let them cook together about two minutes. Add fifty large fat oysters which have been drain- ed in a colander and let them stew with the dish covered until the gills begin to curl. Then remove the oysters and to the juice remaining add a tables])oonful of flour and a pint of cream ; salt and cayenne to taste. Let come to a boil ; put oysters back to cook a few minutes longer. When done, extinguish lamp and ser^'e at once. OYSTER CROQUETTES Aiix a ((uart of oysters with one cupful of mashed pota- toes, cut the mass u]) fine with a knife ; add half i)ound of rolled crackers, season with butter, salt and pepper, and add the oyster liquor, adding milk if more moisture is needed. Make into small rolls, dip in beaten egg, then in powdered cracker and fry. — Mrs. T. S. Gilbert. OYSTER STEW To fifty oysters take one pint of milk, a gill of water, two lablespoonfuls of flour, half teaspoonful of salt, fourth cup of butter and a little cayenne pepper; boil licpior of ovsters, mix butter and flour, steam until soft enough to beat to a froth, then stir into liquor and add other ingredients ; let come to a boil and serve. ■JHE HOME ADVISER 13 OYSTER OR CLAM FRITTERS Strain twenty-five clams or oysters thoroughly from the jnice, chop fine; season with pep])er and salt, add two eggs, a little cream, sift in Hour enough to make a soft hatter, (hep in spoonfuls into hot fat. SCALLOPED OYSTERS Place a layer of oysters in hottom of pudding dish and k.yer of hread crumhs with salt, pe])per and hits of hutter alternately until dish is full, adding the litpior of oysters; hake twenty or thirty minutes. — Mrs. M. P. H. Gordon. MACARONI AND OYSTERS Steam one large teacupful of macaroni hroken in small jjieces, until tender. Drain twenty-five oysters and place niacaroni and oysters in alternate layers in a pudding disli with hutter size of walnut, and season with salt and pepper Grate cheese over top. Take liquor from oysters, add a little milk, pour over; hake until brown. — Mrs. Hoz<.'ard Tlionic. OYSTER SALAD Parboil one pint of oysters, when plump, drain and set away to cool. Mix one-fourth teaspoonful of salt, a ])inch of cayenne, five drops of onion juice, two tablespoonfuls ot olive oil and one tablespoonful of lemon juice ; pour over the oysters when cold. Wash and slice thin, enough of celery to make twice as much as you have of the oysters, and sprinkle with salt ; cut the oysters if large, mix the two to- gether and cover with mayonnaise dressing; garnish with yellow celery tops. — Mrs. Isaac Rife. PIGS IN BLANKET Make a nice pie dough, roll, cut in squares; wrap a thin slice of bacon around an oyster and then in the square of dough, pin with tooth pick, lay in pan and bake. Make a dressing with the liquor from the oysters, butter, salt and pepper: pour over before or after baking. — Mrs. E. Criifith. 14 THE HOiME ADVISER BROILED OYSTERS Select larg-e oysters, dry, then place them on a fine wire broiler, turning- often ; have some toast prepared, butter the oysters, season with salt and pepper, place on toast, put in the oven for a moment to heat, then serve. — Airs. L. S. Shainline. DEVILED OYSTERS Twenty-five nice fat oysters, half pint of cream, one table- spoonful of butter, two tablespoonfuls of flour, one table- spoonful of chopped parsley, yolks of two eggs, salt and pepper to taste; drain and chop oysters fine, drain again, put cream on to boil, rub the butter and flour together until smooth, stir into the cream; as soon as it thickens, remove from the fire, add other ingredients, beating the yolks be- fore adding-; place in shells, sprinkle with egg and bread crumbs; bake in quick oven five minutes. — Mrs. Albert Long. FRIED OYSTERS Put the oysters in a colander, pour water over them, tl^en take out and wipe dry, have some crackers and bread crumbs rolled fine, season each with salt and pepper; beat an egg and add a little milk; dip oysters in cracker dust, then egg and milk, lastly in bread crumbs ; fry in hot lard until brown ; serve at once. — Mrs. L. S. Shamiinc. CREAMED OYSTERS One pint of milk or cream, one tablespoonful of corn starch or flour, twenty-five nice fat oysters, one tablespoon- ful of butter, salt and pepper to taste. Put the oysters on to boil in their own liquor; as soon as they boil drain them, put the cream on to boil in a farina boiler; rub the flour and butter together until smooth ; add to the boiling milk or cream. Stir until it boils ; add pepper and salt, and lastly the oysters. Put in patties. — Mrs. Albert Long. CREAM SALMON One can salmon, one cupful of cream, half cupful of milk, two teaspoonfuls of corn starch, one tablespoonful butter. THE HOME ADVISER 15 pinch of soda, pepper and salt. Drain off liquor, pick sal- mon into small flakes, heat milk, add corn starch, then sal- mon ; let heat, cover with cracker crumbs and brown in oven. — Mrs. F. H. Holland. SALMON SALAD Drain oil off of a can of salmon. Beat two eggs very light and pour over half cupful of boiling hot vinegar, and set on stove until it thickens; add one teaspoonful of butter, some mustard and cayenne pepper, set away to cool, when ready for table add four tablespoonfuls of sweet cream ; pour over salmon, dress with lettuce. SALMON CROQUETTES One can salmon, six potatoes, boiled and mashed ; one tablespoonful butter; season with pepper and salt; mould into shape, dip into beaten ^gg, then in cracker crumbs, and fry in hot lard or butter. SALMON CROQUETTES One can of salmon, one large cupful of mashed potatoes, two hard-boiled eggs, one fresh o-gg, two tablespoonfuls of cream, a little each of onion, parsley, salt and pepper. Mix all together thoroughly, form, dip in tgg, roll in cracker- dust and fry in hot fat. — Mrs. M. A. Woodzvard. THE HOME ADVISER MEATS Meat wlien used for soup shoiikl l)e put on to cook in cold water. When used as boiled meat, it should be put on in boilin.^" water so as to retain the juices and should always be kept under the water when boiling-. Remove all scum as it rises and allow twenty nnnutes to a j3ound ; when wanted rare allow fifteen minutes to the pound. Never salt meat when cooking-, as it draws out the juices and makes it tough. When roasting meat in the oven, it should be freciuentlv basted, unless a roaster is used, which saves the trouble. All meats should be cooked with a steady fire. In boiling or frying meats, the utensils should be hot be- fore putting it on. As soon as it sears, turn it. Frozen meat should be placed in cold water to thaw. To keep ham from becoming rancid after slicing, rub corn meal on the cut side; this can be easilv rubbed off when needed again. If smoked ham is rubbed with molasses and s]:)rinkle(l well with black ])ei)per it will keep much nicer. The ham should be well dried. Mutton and \-eal will keep fresh in warm weather with'uit salt or ice, if kept in a vessel and well covered with sour nn'lk. The milk should be changed when commencing to mould. Wash well in cold water before using. In broiling meats, if the dripi)ings take fire, remove from the range to cool ; do not try to blow it out. for fear oi burn- ing the face. A i)erforated' tin to cover your dri]:)ping pan while frying meat prevents the fat from flying over the stove and the llax-or of the meat will be improved cooked in this wav. THE HOME ADVISER 17 Sausages well fried may be kept for several months if placed in crocks and melted lard poured over until quite thick. This lard can be utilized for frying- after the sausage is used. CREAMED FRESH BEEF One pound of beef, from the round, chopped, one table- spoonful of butter, one tablespoonful of flour, one cupful of cream. Put l^eef in a very hot pan and turn quickly with a fork until it is all seared, add the butter ; when melted dredge the flour in and stir until it is well browned, add cream ; boil for a minute or two, season with salt and pepper and serve on hot toast. — Wearer. BAKED BEEFSTEAK Score the steak well; put it in a dripping pan. If not very fat add bits of butter to it, season with salt and pepper and sprinkle bread crumbs over it. To keep from sticking put a little water in the pan. Bake twenty minutes or until well done. — T. S. Gilbert. VEAL OR BEEP ROAST Wipe the meat with a damp cloth, place in a roasting pan and sear over under gas blaze or brown over in a very hot oven ; add a little hot water around the meat ; salt and pep- per to taste. Baste the meat by dipping the water from around the roast with a large spoon every ten minutes. Add hot water as often as it dries away. FRENCH BEEF STEW Select lean beef, cut in small pieces, and stew with onions; when done thicken with flour, season and serve. A tea- si)oonful of vineg'ar may be added if desired. BROILED BEEFSTEAK Have steak about three-quarters of an inch thick ; some prefer to beat the steak, thinking it makes it tender. Lay it on a hot well greased gridiron or broiler, put it over live coals to cook. If wanted rare cook only ten minutes ; if well done allow fifteen minutes. Lay it on a hot platter, season with salt and pepper and with bits of butter or a . little sweet cream. l8 THE HOME ADVISER STUFFED STEAK One pound of round steak, one cupful of bread crumbs scalded in one cupful of milk, one tablespoonful of butter, one tablespoonful of parsley, one chopped onion, half a tea- spoonful of salt, half teaspoonful of pepper, lay steak fiat, spread filling on, roll steak, tie with string, dust with fiour; put in oven with two ounces of drippings, add one teacupful cf water, cook one hour, baste frequently. — Mrs. Finnigan FRIED BEEFSTEAK Cut suet from steak, cut up and put in pan and fry out the fat ; when smoking hot put in the steak ; when browned on one side turn over and sprinkle with salt and pepper. Cook until about two-thirds done ; put on a hot platter and put a very little hot water in the pan; s^lt a little and pour this over the steak. MEAT CROQUETTES Two cupfuls of finely chopped cooked meat, one cupful milk or dressing from meat; two tablespoonfuls of chopped parsley, one tablespoonful of butter, one tablespoonful of flour, one ^gg; season to taste. Scald the milk if used, rub flour and butter together until smooth; add to the scalded milk until it thickens. Mix in the parsley and seasoning, as well as the meat. Mix thoroughly and then dip in ^gg and bread crumbs and fry in hot fat. — Mrs. L. S. Shainline. MEAT HASH ON TOAST Take the remains of any kind of meat, remove all bones and fat, mince fine ; add a tablespoonful or two of celery or without (celery is the best with chicken or turkey) ; put into a pan with a little water to moisten, heat thoroughly, season with a little butter, salt and pepper. Put this on slices of toasted bread, previously buttered. — T. S. Gilbert. BOILED HAM Wash clean, put in a boiler and cover with cold water, bring to the boiling point and boil gently three or four hours, or till tender so as to stick a fork in it. Turn the ham once or twice in the water. When done take out, put into THE HOME ADVISER 19 a baking pan. Peel, set into a moderate oven and bake one hour. To glaze a ham, sprinkle with sugar and pass a hot knife over it. or brush over with the yolk of a well-beaten egg- BAKED HAM Ham is much better baked than boiled ; soak for an hour or two in clean cold water, wipe it dry. Spread all over with a thin batter, and then put in a deep pan, with sticks under to keep it out of the gravy. When done remove the batter and skin, set away to cool. It will require from six to eight hours to bake it. DEVILED HAM Take lean, boiled ham, and chop it very fine, season well with black and red pepper and dry mustard, press it solid, and slice thin. Boiled beef's tongue may be served in the same manner. HAM TOAST Remove the fat from some slices of cold boiled ham ; chop fine. Put two tablespoonfuls of butter into a saucepan on the stove; add the chopped ham and half a teacupful ot sweet cream, or rich milk ; season with salt and pepper, and vhen hot remove from the stove and stir in quickly three well-beaten eggs. Pour the mixture over thin slices of toast and serve at once. HAM AND POTATO CROQUETTES Four cupfuls mashed potatoes, two cupfuls chopped boiled ham, both fat and lean ; mix together and moisten with two beaten eggs. Make into balls, dip into white of beaten ^gg, then roll in bread crumbs and fry in deep hot fat. — -T. S. Gilbert. BAKED LIVER Take a whole calf's liver, have a pocket cut in it, fill with bread filling, baste with bacon and bake in oven. — Miss M. Finnigan. 20 JHE HOME ADVISER ITALIAN CHEESE Wash a j)ound of liver, scald and wipe dry, chop with half a pound of veal and half a pound of ham, season with sag-e, parsley, minced onion, pepper and salt; press in greased mold, cover and steam four hours. Drain off the liquor, put in small pan ; dissolve one ounce of gelatine, pour aver meat in mold ; let get cold and slice. — Mrs. Max StcijiwacJis. PIG'S FEET Wash in hot water and scrape well. Lay in salt water to remove blood. Put on to cook in cold water with a little salt, and cook until very tender. Remove the meat from the bones, cut in small pieces. Place the meat in dishes and strain the liquor in which the feet were boiled, season with salt, pepper and vinegar to taste, and pour over the meat. BROWNED FRICASSEE OF SHEEP'S TONGUES The day before the fricassee is to be served, wash the tongues carefully, put tkem into enough boiling water to cover, and simmer them for two hours. When cool take tl'cni from the water, rid them of their roots and cut them in two lengthwise. Season with salt and pepper, and put in a cool place. Put upon a plate two tablespoonfuls of flour and roll the tongues in it ; put three tablespoonfuls of !)utter into a frying ])an, and when it gets hot put in vhe tong-ues and a teaspoonful of chopped onion. Cook until the meat gets browned on all sides, add what flour remains on plate and stir until the flour is smooth, then add a pint of stock, stirring all the while. Season with salt and pepper; then add a teaspoonful of lemon juice, and send the dish to tbe table. — Mrs. D. H. Weaver. GERMAN SWEETBREADS Boil them in water with a little salt ; take off all the fat ; cut in small pieces. J\lake sauce with one tablespoonful of flour, butter the size of walnut, moisten with the water the sweetbread is cooked in, make as thick as cream, flavor with THE HOME ADVISER 21 lemon juice. Put in the sweetbread and let it just boil ; stir in a well-beaten eg"g', with a little water in it to keep from curdling, just before sending to table. FRIED SWEETBREAD Wash the sweetbreads, trim carefully of fat and boil an hour in water seasoned with salt and a dash of vinegar ; when perfectly cold split each lengthwise, pepper them and roll in cracker dust. Fry in butter till a nice brown and serve, garnished with thin slices of lemon, cut in quarters. —Mrs. J. JV. Heck. BREADED VEAL CUTLET Beat one egg; dip cutlet on both sides and then cover with very fine bread crumbs. Put in your frying pan on stove butter or lard, then place cutlet in the hot fat. Let cook very slowly for a half hour. BLANQUETTE OF VEAL Take two pounds of lean veal cut in pieces about an inch square, soak in cold water; take out, dr^^ with a cloth, put one and a half tablespoonfuls of butter in a saucepan with a tablespoonful of flour. When hot stir half a minute, add the veal, stir again, cover with water, add salt and pepper to tctste ; cook slowly two hours, stirring occasionallv ; beat one Ggg with a teaspoonful of water, stir in and serve. Should the gravy be too thick add a little water. VEAL LOAF. NO. 1 Three pounds veal, three eggs, one-quarter cupful butter, one teaspoonful black pepper, two teaspoonfuls salt, one tea- spoonful onion juice, one-half pound ham, three tablespoon- fiils cream, one-half teaspoonful allspice, two teaspoonfuls summer savory, one-half cupful fine bread or cracker crumbs. Chop the veal and ham ^'ery fine. Beat the eggs without separating, and melt the butter; mix veal, ham, eggs and seasoning together ; add cream and melted butter. Press into a mould previously wet with cold water and turn out 22 THE HOME ADVISER carefully into a flat baking pan. Bake for two hours in a h(A oven, basting occasionallv with melted butter. — Mrs. ]Vm. R. Jackson. VEAL LOAF, NO. 2 Four pounds veal uncooked put through a grinder, three eggs, beaten light; two tablespoonfuls cream, one and one- half of stale bread crumbs, a little salt, red and black pepper to suit taste, one-quarter teaspoonful mustard, one-quarter cupful butter, melted, and a little parsley. Make in two loaves; put in a pan with a little water and a little butter; baste the same as a roast, one and a half hours. — Mrs. I. I^annan. VEAL WITH DUMPLINGS Get a knuckle of veal, put in a stewing kettle, nearly cover with boiling water; simmer slowly until tender; season with salt when nearly done. Take out the liquid and thicken with flour to make the gravy ; season with pepper ; add dumplings to the liquor and cook a few minutes, then pour around the meat in a large platter. The Dumplings. — Make a good baking powder biscuit, cut out the same; place in a perforated pie tin; put in a steamer and cook over a pot of boiling water; steam tw^enty to thirty minutes. Do this in time to be served with the stewed veal. VEAL LOAF Three pounds of uncooked veal, run through a meat chop- per; eight tablespoonfuls fine bread crumbs; six tablespoon- fuls cold water, two eggs well beaten, two tablespoonfuls butter ; salt, pepper and parsley to taste. Mix well together with the hands and then form into one large or tw'o small oblong loaves. Cover with bread crumbs and bake about two hours. Baste occasionallv. — Gordon. THE HOME ADVISER POULTRY and GAME Wild game should be first fried in butter before boiling, as it improves the flavor. Onions cooked with wild game will remove the fishy taste that is so objectionable to many. Be sure your poultry or game is well done before serving; keeping a pan of water in the oven will keep fowls from scorching. CHICKEN OR MEAT CROQUETTES To each pint of finely chopped meat take one-half pint of milk, one large tablespoonful butter, two heaping table- spoonfuls flour, one tablespoonful chopped parsley, one tea- spoonful of salt, one-fourth teaspoonful pepper, one-fourth teaspoonful grated nutmeg, one teaspoonful of onion juice. Put the batter in a pan on the stove, when melted stir in the flour, then add the milk and boil until thick, stirring all Ihe time. Take from the fire, add meat, stir well, set away to cool, then mould into croquettes ; when ready to fry, dip them in beaten egg, roll in cracker dust. Put in frying pan some butter or lard and fry them a nice brown. Do not allow them to swim in fat. — Mrs. John T. Blest. DEVILED CHICKEN One pint of picked meat, one cup of stale bread crumbs, soaked in one and one-half cupfuls of milk. Put all together and add a generous ])iece of butter; salt and pepper to taste. Put over fire and l)ring to a boil. Have two hard-boiled eggs chopped fine. Take from fire and stir the eggs well through the mixture. Turn into baking dish, sprinkle lightly with bread crumbs and brown in oven. — ^frs. H. Taggart. 24 J" HE HOME ADX'ISEK FRIED CHICKEN Have the chicken cut up and well drained, dust tiie ])iccos with flour and put in a pan to fry with hot fat, part lard and part butter; season; brown well on both sides, being- careful not to burn ; add a little hot water, cover closely ; nio\e toward the back of the stove to steam a few minutes. Take out the chicken and make a gravy of cream or rich milk. CHICKEN PIE Cut up a chicken, boil for three-quarters of an hour. Make a dough, the same as for biscuits, and cover the bottom of the dish with a layer, ])our in the chicken and water in which it was cooked; season with salt and |)epper; then put on the upper crust and bake. ROAST TURKEY WITH OYSTERS Prepare a dressing of one quart of bread crumbs and haif cup of butter, and enough water to moisten; drain twentv- five oysters and mix with the dressing; season; fill the tur- key with the above, put butter over the outside and some water in the dripping pan, and bake until done, basting" fre- quently. Cut up the giblets, boil and add to the gravy. CHICKEN OR VEAL CROQUETTES Two cupfuls of finely chopped cooked meat, one cupful milk, one tablespoonful of butter, two tablespoonfuls of chopped parsley, two tablespoonfuls of flour; season to taste. Scald the milk; rub butter and flour together until smooth, add to the scalded milk and stir until it thickens. Mix the parsley and other seasoning with the meat, add to the thicKcned milk, mix thoroughly, cool, then form into cone shaped croquettes ; cover with egg and read crumbs, then fry in smoking hot fat. — Mrs. Win. R. Jackson. POTATO FILLING FOR FOWLS A dozen medium-sized potatoes, one plate of bread crumbs, one small onion, parsley, salt and pepper to taste, three eggs. Boil and mash potatoes, brown onion and pars- Icy slightly in butter, and mix ; then break eggs over all and stir well. — Mrs. Jas. R. Paiclinc. THE HOME ADVISER 25 TO COOK RABBIT OR SQUIRREL Wash the meat well and let stand in salt water a few min- utes; rinse, wipe dry w'ith a cloth, put fat in frying pan, let get smoking hot and put the meat in; keep turning until it i? a nice brown all over, then pour hot water in with it. Place a cover on the pan and let cook slowly until it is ten- der; add more water if necessary. Make a gravy; serve. ^6 THE HOME ADVISER VEGETABLES Asparagus will boil in three-quarters of an hour ; use cold water. Corn vyill boil in twenty minutes, drop in boiling water without salt. Cauliflower will boil in twenty minutes and should be tied in a net and served with rich drawn butter. Throw in salt water and let stand a while before putting on to cook, to re- move insects. If dried corn is soaked over night it will cook in one and a half hours. Onions will boil in from one to one and a half hours ; use hot water, changing it two or three times; cook without cover to prevent disagreeable odor. New potatoes will boil in three-quarters of an hour. Summer beets will boil in one hour, while it will require two to three hours to cook winter beets. Spinach will boil in twenty minutes ; use hot water. Lima beans will cook in three-quarters of an hour. Early peas will require half an hour to cook ; salt when nearly done. Cook summer squash three-quarters of an hour ; press water out well before seasoning. If turnips are cut thin they will cook in an hour or so. Winter beans will take from two and a half to three and a half hours to cook, but may be hurried a little by the ad- dition of a pinch of soda. Cabbage should be boiled from one to one and a half hours in plenty of water; salt while boiling. Cook without lid, to prevent the disagreeable odor arising therefrom. When sprouts appear on potatoes, they should be re- moved as they exhaust the starch and render tli^^m less nutritious. Pare sparingly, as the nutritious part of the potato lies i>ear the skin. THE HOME ADVISER 27 ASPARAGUS OMELET Boil fresh cut asparagus in very little water and a little salt. When tender, chop fine, mix with four well-beaten eggs, add two tablespoonfuls of sweet cream; fry in hot butter. BEAN POLENTA Cook dried beans until soft and mealy. To one quart of boiled beans add one and a half tablespoonfuls molasses, half tablespoonful each of salt, mustard and butter, and a table- spoonful of vinegar, a quarter of a tablespoonful pepper; stir and cook thoroughly ten minutes; when done should be dry. — M. C. Hughes. BEAN SALAD Cold baked or boiled beans make a very nice salad, with any good salad dressing. BAKED BEANS One quart of beans, soaked over night; in morning pour water off and put in the pot ; add two tablespoonfuls of mo- lasses, salt to taste, put on top half pound of salt pork, fill with water and bake all day ; refill several times during the day, and put the last water on about four o'clock. — Iz'isou. BOSTON BAKED BEANS One quart of soup beans, one pound of pickled pork, two tablespoonfuls of molasses, half teaspoonful of mustard, salt and pepper to taste. Put beans on in enough cold water to cover deeply ; let them boil until the skins crack open, when a few are taken out and gently blown upon. Then drain the water all off, put about half of them into a bean pot with the molasses, mustard, salt and pepper. Take rind all off the pork, which should be very fat, cut into the pork deeply both ways; put it in the bean pot. add the remaining beans, fill with hot water, cover and bake all day, adding water •often to keep the bean pot full, until an hour or two before serving time; allow the water to boil away, till only enough i.« left to make sort of a srravv over then. — Mrs. Pond. 28 J'HE HOME ADX'ISER LIMA BEANS Stew in water, in which a pinch of sochi has l)een added. When done drain off the water and pour in milk ; season with salt and butter; boil uj). Serve hot. BAKED BEETS Beets retain their delicate flavor to perfection if they are baked instead of boiled. Turn frequentl)- while in the oxen, using a knife, as the fork allows the juice to run out. When done, remove the skin and ser\-e with butter, salt and ])ep- per, in slices. CANNED BEETS Cook and peel young beets, as for immediate use; slice and pack in fruit jars ; be sure that rubber and tojis are in good order. Boil good cider vinegar, that is not too strong, adding pepper, salt and sugar to taste. While boiling jxmr over the packed beets in the jars, fill to overflowing and im- mediately screw down the tops tight. Wrap in Ijrown paper and put in a very dark place. — Airs. JViii. R. Jackson. COLE-SLAW, NO. 1 Cut cabbage fine and season with salt. Dressing: One tablespoonful each of flour and sugar, one egg; beat to- gether Until smooth, stir in half cupful of cream or milk, three tablespoonfuls of vinegar, one tablespoonful of butter and a pinch of mustard. Put in farina kettle and boil until it thickens. Pour over cabbage and mix thoroughlv. if the dressing is too thick, thm with a little cream. — (Jordo)?. COLE-SLAW, NO. 2 One small head of cabbage, cut fine, one tgg, one-half tea- cupful of vinegar, butter size of hickory nut, one-quarter tea- spoonful of celery seed, a little flour, salt to suit the taste ; sprinkle flour and salt over the cabbage. Warm the butter and vinegar in a skillet. Put the cabbage in it ; beat the egg, and pour over all ; mix well together, and cook two minutes; add the celery seed. Let it get cold before serving. If sugar is used, .sprinkle on cabbage with flour and salt. —M. C. Hushes. THE HOME ADVISER 29 SAUER KRAUT Cut the cabl)age fine, as for slaw. Place some clean cab- bage leaves in the bottom of a strong vessel — oak is the best — then a layer of table salt, and alternate layers of cab- bage, until full; cover top with cloths, and place on top a board with weights on. — Mrs. Andric. TO COOK SAUER KRAUT Soak half hour or so, and wring out of water; cook an hour, with lard or a small piece of salt pork. If the latter is used, the meat should be partly cooked before the kraut is put on to boil. CAULIFLOWER After cleaning, lay head downwards in cold, salt water, to draw out insects. Cook in plenty of boiling water, with a little salt, until tender. Take two cups of the boiling water, stir into it a batter made of a little flour and a little milk, and the yoke of an o-gg. Let boil until thick as cream ; add a piece of butter, salt, pepper and some nutmeg; serve with the cauliflower while hot. CORN PUDDING One dozen ears corn, grated, three egg"S beaten separ- ately, one teaspoonful of salt and one tablespoonful of sug^r, piece of butter size of an egg. Bake three-fuurths of an hour. — Ivison. CORN FRITTERS, NO. 1 Take six large ears of corn, grated, and three well-beat- en eggs, a little salt and pepper, a tablespoonful of flour; fry i": hot lard and butter. — Mrs. Grier Hoskins. CORN FRITTERS, NO. 2 Two cups corn, grated, three eggs, beaten sei)arately, three tablespoonfuls of milk, one tablespoonful melted Imt- ttr, one heaping tablespoonful of flour. Fry in lard. — Mrs. E. L. Branson. 30 THE HOME ADVISER CORN PUDDING, NO. 1 One can corn, or its equivalent amount of grated corn from ears, three eggs, two teaspoonfuls flour, salt to taste. Beat corn and yolks of eggs, then add sugar and flour. Beat whites and fold in last. Bake twenty minutes in a moderate oven. — Mrs. H. E. Russell. CORN PUDDING. NO. 2 Two cups of grated corn, one cup of sweet milk, three eggs beaten separately, tablespoonful of butter, two table- spoonfuls fiour, salt and a small teaspoonful of baking pow- der. Bake in agate basin, three-fourths of an hour. — Mrs. E. L. Branson. CARROTS STEWED Cut lengthwise; boil until tender, then slice very thin; place in saiicepan, with two tablespoonfuls of butter and a cup of cream or rich milk ; season and stew a few minutes. STEWED CELERY Clean thoroughly, discard all of green ; cut in small pieces and stew in a little water or broth ; when tender, add a piece of butter size of hickory nut. a teaspoonful of flour, salt, pepper, and three-fourths cupful of sweet cream ; if milk is used, add more butter. A small onion may be cooked with the celery, if agreeable to the taste. DUTCHED LETTUCE Wash carefully two heads of lettuce, tear each leaf in two or three pieces ; cut a quarter pound of ham or bacon into dice, and fry until brown. While hot, add two tablespoon- fuls of vinegar. Beat one egg until light, add to it two tablespoonfuls of sour cream ; then add to it the ham ; stir over the fire one minute, until it thickens, and pour boiling hot over the lettuce; mix carefully with a fork, and serve immediately. WILTED DANDELIONS Cut off the roots and wash thoroughly ; cut the leaves in sn all pieces. Beat one egg until light, add to it a half npfiil THE HOME ADVISER 31 of cream and stir over the fire until it thickens; then add a piece of butter size of a walnut, two tablespoonfuls of vine- gar, salt and pepper to taste; put dandelions into this and stir over the fire until all are wilted. Serve hot. FRIED EGGPLANT Cut the egg plants in slices, a fourth inch thick, and soak half hour in cold salted water. Drain off the water, lay on a napkin ; dip them in crumbs, then in beaten egg, then again i': crumbs, and fry in butter until light brown. Have fat hot before putting in the slices. Keep in the water till ready to fry them, or they will turn black. CREAMED ONIONS ON TOAST Slice six medium-sized onions, cook in butter and water until tender, add one cupful of milk and one tablespoonful of butter, season with salt and pepper, and thicken quite thick with flour. Drop the creamed onions on slices of toast and lay slices of hard-boiled egg on top ; serve hot. — Mrs. C. B. Conner. PEAS STEWED WITH MEAT Cut in small pieces one pound, or more, of veal or lamb Cook in water with peas until well done ; season with salt and pepper, add a lump of butter, one teaspoonful of flour, and four tablespoonfuls of sweet cream. FRIED POTATOES WITH CHEESE Slice raw potatoes and fry in hot lard ; when tender, chop fine and add a small quantity of gratered cheese. Season to taste ; stir until cheese is melted. Serve. — Mrs. Andrie CREAMED POTATOES Rub a tablespoonful of butter and the same of flour to- gether; stir this into half pint of milk. When hot, add about one pint of cold boiled potatoes, cut in dice. Season with salt and penper, being careful not to break the potato while stirring. Serve hot. — Mrs. E. L. Branson. 32 THE HOME ADVISER POATOES WITH GRAVY Quarter medium-sized potatoes, steam until tender, and pour over a gravy made with butter, brown flour and onions; season to taste ; or the gravy may l)e made without brown- ing the flour, or a small quantity of vinegar may.be added, if liked. — .1/;-^. Andric. BOULETS Two cups mashed potatoes, yolk of one egg, small piece of jjutter. Alake into balls while warm, and when cold dip in egg and cracker. Float in hot fat. — Mrs. E. L. Branson. BAKED POTATOES Choose large potatoes; bake until mealy; take off top, scoop meat out, season with salt, pepper, and add a little butter and cream; beat all together, return to the cases, and place in oven until brown. — Mrs. H. Thome. POTATO SALAD, NO. 1 Boil six large potatoes (not too soft), when cold cut in small pieces ; cut whites of three hard-boiled eggs, one stalk of celery, cut flne, sprinkle a little salt over. Make a dress- ing of three yolks mashed fine, one raw yolk, and a little m.elted butter, and last, vinegar, added slowly, making it the thickness of sweet cream. — Mrs. C. E. Binklcy. POTATO SALAD (FRENCH). NO. 2 Boil potatoes with skins on, and peel while hot. Place in a bowl with onion, cut fine. Season with salt and pepper. Pour over a dressing in proportion of one teaspoonful of olive oil or two teaspoonfuls of vinegar. To be eaten while hot. — Mrs. Andrie. POTATOES AU GRATIN Grease a pudding dish with butter, and put in the bottom a layer of bread crumbs, from bread that has l)een browned in the oven, a little grated cheese, and part of an onion, chopped fine, with alternate layers of potatoes, sliced, until pan is full, having the crumbs, with a little butter, on top ; bake in the oven, and serve in the dish in which it is baked. — Mrs. Andric. THE HOME ADVISER 33 ESCALLOPED SWEET POTATOES Boil and peel the potatoes, and slice about half inch thick, butter a dish and put a layer in bottom, sprinkle with sugar and bits of butter alternately until dish is full, add boiling water to almost cover. Bake an hour or until a nice syi"up is formed. Use one and a half cupfuls of sugar to a medium sized dish. SCALLOPED POTATOES Peel and slice thin raw potatoes ; butter a baking dish, put in a layer of potatoes and season with salt, pepper and but- ter, (a bit of onion, chopped fine, if liked), sprinkle on a Httle flour, put another layer of potatoes and seasoning, and con- tinue until dish is filled. Pour a quart of hot milk over it, and bake three-quarters of an hour. Cold boiled potatoes may be used the same way, but require less time to bake. — T. S. Gilbert. POTATO PUFF Two cups of mashed potatoes, two tablespoonfuls of melt- ed butter; stir these, with the yolks of two eggs, to a cream, add six tablespoonfuls of cream ; beat all together, adding the beaten whites of the eggs last, a little salt, form in a dish, bake quickly until a light brown. — Mrs. E. L. Branson. POTATO CROQUETTES Two cupfuls of mashed potatoes, one tgg, two teaspoon- fuls of baking powder, flour to handle. Form into balls, cover with bread crumbs and fry brown in boiling hot lard. — Gordon. SARATOGA CHIPS Cut nice potatoes into very thin slices, put them into cold water, with a small bit of alum added, to make them crisp ; let them stand a few hours or over night ; rinse in cold water and dry them with a crash towel ; fry them a light brown in boiling fat ; when done, sprinkle with salt. —T. S. Gilbert. POTATO FRITTERS One eg'g, beaten light, two cupfuls mashed potatoes, one- half cupful milk, a little flour, salt and baking powder. Drop in hot lard. — Gordon. 34 THE HOME ADVISER POTATOES AND BACON Pare and slice raw potatoes as for frying. Place in pud- ding dish with half cup or so of water, salt and pepper to taste ; place thin slice of breakfast bacon all over top ; bake in moderate oven ; serve hot. Lima beans are good pre- pared in the same way, only boil until almost tender before adding bacon, and put in oven.' — M. C. Hughes. CREAMED SWEET POTATOES Boil potatoes until tender, make a cream dressing with butter, tiour and milk, salt and pepper to taste; pour over potatoes and serve hot. — Weaver. SWEET POTATO CROQUETTES. NO. 1 Six medium-sized sweet potatoes, boil and mash, season with salt, pepper and nutmeg to suit the taste. Add two tablespoonfuls of butter, a few drops of onion juice, one-half cup of cream, one tablespoonful of parsley. Make into cro- Cjuettes, dip in tgg, then in bread crumbs, and fry in deep fat. —Mrs. D. H. Weaver. SWEET POTATO CROQUETTES, NO. 2 Eight potatoes, four tablespoonfuls of butter, four table- spoonfuls cream, salt and pepper to taste. Bake the pota- toes with skin on ; scoop out and mash tine, adding, while hot, the butter and other ingredients. Beat all together, form into croquettes, roll in beaten egg and bread crumbs. Fry in boiling lard. — Mrs. J. W. Heck. GLAZED SWEET POTATOES Pare and boil six sweet potatoes in salted water until nearly tender ; mix one-half cupful of brown sugar with one cupful of hot water and butter the size of a large walnut. Put the potatoes in a pan and pour some of the mixture over them. Put into a hot oven, basting frequently with the rest of the mixture until they are a rich brown glaze. Table molasses can be used instead of the sus:ar. — Mast. THE HOME ADVISER 35 ESCALLOPED POTATOES Boil potatoes with skins on, peel and slice enough to fill a medium-sized baking dish; put a large tablespoonful of butter in a pan, melt, add one and one-half tablespoonfuls of flour ; stir until smooth, then add a pint of rich milk ; boil a little, add salt and pepper to taste. Pour this dressing over the potatoes and brown in oven. — Mrs. Jas. C. Barton. TO COOK SPINACH . Wash thoroughly, put in boiling water, boil twenty min- utes; drain off water, cut and season with salt and pepper. Cut hard-boiled eggs and lay over the top. Another way : Boil a piece of breakfast bacon ; when nearly done, add potatoes and spinach. SUCCOTASH One quart of lima beans, small piece of salt pork ; when beans are nearly done add one dozen ears of corn, half dozen cut from the cob, the other half dozen grated. Just before serving add a pint of cream; salt to taste. — Ivison. ESCALLOPED TURNIPS Pare, cut into dice, and boil in salted water until tender. Drain and put into a baking dish. Cover with cream^ sauce, then with bread crumbs. Dot generously with butter, and bake in quick oven. — M. W. Mast. CREAM TOMATO One-half can tomatoes, heated and seasoned with salt and pepper. Sugar and butter and thickened slightly with flour just before turning on to slices of hot, buttered toast add one scant cupful of cream (the thicker the better), into which has been stirred a small pinch of soda. Serve imme- diately. — M. W. Mast. STUFFED AND BAKED TOMATOES Select firm, ripe tomatoes, and cut off a slice from the stem end ; remove the green core, and fill them with onion, chopped fine, a small piece of butter, pepper, salt and a tea- 36 THE HOME ADVISER spoonful of bread crumbs; arrange them in a baking- pan, add a little water, and bake in a slow oven. Serve them hot, in side dish. — Mrs. L. Shainline. TOMATO FRITTERS Scald and peel the tomatoes in the usual way. Then chop fine (tomatoes will be nearly half water) ; season with pepper and salt to suit the taste ; stir in flour to make a thin batter, with one-half teaspoonful soda in it. Fry over a quick fire, in butter or lard, and serve hot. ' — M. C. H. JELLIED TOMATO Put one pint of strained tomatoes in a saucepan, with one bay leaf and a slice of onion, one-half teaspoonful of salt, one saltspoonful of pepper; bring to boiling point; cover one-half box of gelatine with one-quarter cup of cold water ; let stand while tomato is heating, then add. Pour into small moulds or cups, and set on ice. Serve on lettuce leaves with mayonnaise dressing. — M. W. TOMATO DRESSING, NO. 1 Two eggs (yolks), one tablespoonful sugar, one-third cup milk, one teaspoonful mustard, one-half cupful vinegar, one tablespoonful butter. Heat vinegar slightly, to which has been added the sugar; mix together the other ingredients, and stir into the vinegar, constantly, until it reaches the boil- ing point. Remove at once from the fire. — M. P. Gordon. TOMATO DRESSING, NO. 2 One tablespoonful of ground mustard, one tablespoonful of salt, and one tablespoonful of sugar, three eggs, and one teacupful of vinegar, and one cupful of milk. Mix all to- gether, boil, and when cold is ready for use. — Mrs. Rodney Martin. THE HOME ADVISER 37. EGGS, BREAKFAST AND TEA DISHES If eg-gs are to be boiled, they should be put on in cold water; as soon as the water boils they will be soft, three minutes more they will be hard. Boiled in this way they are very easily digested, even by a weak stomach. Egg shells if saved can be used for settling coffee. All foreign eggs should be broken separately, to be sure they are perfect. A little vinegar may be added to the water in poaching eggsi to set the whites; also a little salt. If the large end of an egg turns up when they are put in water, they are not fresh. This is a simple rule, but it is said to be infallible. Many persons pack eggs in coarse salt, small end down, not allowing the eggs to touch each other. Holes should be bored in the vessel to drain off the moisture. Slack lime as for whitewashing; place eggs in vessel and pour over. Keep covered with lime water. — Mrs. Mary Dunlap. When boiling mush, if the salt is added just a few minutes before taken off of the stove, the boiler will wash much easier, as less will adhere to the vessel. Cornmeal kept in a muslin bag in a dry, cool place is not apt to get heated and sour. In making buckwheat cakes, if desired, a little batter can be saved for another time. When light and ready to bake, add a small quantity of soda dissolved in a little warm water. All grains are said to be much better if cooked in a double boiler; this is more economical. To preserve rice and homin}^ in the whole grain, they should be steamed ; this will require much longer time than boiling. Rice, one and a half to two hours ; hominy, three to four hours. 38 THE HOME ADVISER EGG CROQUETTES, NO. 1 Boil three eggs very hard, remove shells, dry and roll in flour; take two cupfuls of ground beef, two cupfuls of bread crumbs and two teaspoonfuls of chopped parsley, two beat- en eggs, salt, pepper and a little mustard; mix all together thoroughly. If not moist enough to mould easily, add a little milk. Wrap each egg separately with this mixture and roll in cracker dust. Have ready a pan containing enough smoking hot lard to cover ; drop in one at a time and brown. When all cooked, cut the eggs in half lengthwise and place on a platter and serve with the following sauce : Half can tomatoes, two onions cut fine, a piece of butter; salt and pepper to taste and thicken to the consistency of cream. Pour this around the eggs and garnish with parsley or watercress. Hamburg steak orjsausage meat may be used instead of the beef. — Mrs. Ella W. Lozvry, EGG CROQUETTES, NO. 2 Six hard boiled eggs, one cupful of bread crumbs, three ounces of grated cheese ; mix together and season with salt, then add one well-beaten egg to make the ingredients stick together ; mold, roll in egg, then cracker dust ; fry in hot lard. — Mrs. E. L. Branson. SCRAMBLED EGGS, NO. 1 To six well-beaten eggs add one tablespoonful of butter, pinch of salt and six tablespoonfuls of cold milk, melt one ounce of butter in a chafing dish and when hot stir in the egg, stir constantly until done. Serve at once. — Mrs. E. L. Branson. SCRAMBLED EGGS, NO. 2 Pour half cupful of cream in a frying pan ; when hot pour in six eggs, previously broken in a dish; cook slowly, stir- ring constantly, so that the eggs will be evenly done. Sea- son with salt and pepper. Serve hot. DEVILED EGGS Boil eggs hard ; when cold, remove shells, divide into halves, take out the yolks and rub smooth in bowl; adding THE HOME ADVISER 39 to taste salt, pepper, mustard and a little melted butter. Cut a small piece off of each half lof the whites to form a cup. Into these cavities place the mixture and serve. FRIED EGGS., WITH HAM Have plenty of hot fat in the pan, break the eggs in a saucer and slide them gently into the pan ; when the white begins to set tip up the pan a trifle and baste the eggs with the hot fat by pouring it over them with a spoon; this will cook the eggs on top, so it will not be necessary to fry them tough : remove from the pan one at a time with a pancake turner. Serve with fried ham. OMELET, NO. 1 Three eggs, whites and yolks beaten separately, one cup- ful of milk, one cupful of fine bread crumbs, salt and pepper; this may be either baked in the oven or in a frying-pan, cov- ered until turned. — Mrs. E. L. Branson. OMELET, NO. 2 Six eggs, whites and yolks beaten separately, add one tea- spoonful of flour and a little salt, one cupful of milk to the yolks, then stir in the beaten whites, pour into a hot pan in which has been melted a tablespoonful of butter, cook on top of stove until set, then brown in oven, fold over, turn out onto a hot platter. — M. W. Mast. HAM OMELET One slice of ham cut in small pieces, one ounce of butter, fry ham in the butter until a light brown ; make an omelet of six eggs, one pint of milk and one teaspoonful of flour; mix and pour over ham ; when brown turn, and serve at once. — Mrs. Laurence Shainline. APPLE OMELET Separate four eggs, beat whites separately to a stiff froth, then add yolks; beat again, adding gradually twO' table- spoonfuls of powdered sugar. Have ready an omelet pan in which has been melted a tablespoonful of butter. Put in the mixture, bake, and when it begins to thicken, spread 40 THE HOME ADVISER over it a layer of apple sauce. Fold and serve with pow- dered sugar immediately. Any omelet may be spread with jelly, grated cheese, ham, etc., to taste. CHEESE OMELET Half pound of cheese, one pint of milk, two eggs, small lump of butter and one cupful of bread crumbs. Heat the milk and stir in the cheese. After cutting in small pieces, when dissolved, add the butter, a little salt and bread crumbs, then yolks of eggs, add the whites beaten to a froth. Mix well and Bake in a buttered dish fifteen or twen- ty minutes. — Ivison. CHEESE PUDDING Put layers of bread crumbs and cheese in pudding dish; pour over custard of two eggs and a pint of milk, and bake until custard is set. — Mrs. VanOrmer. CHEESE FONDU Put in a small saucepan one tablespoonful of butter and one of flour; stir over the fire until they bubble, then add a gill of milk or cream, which must be stirred well to prevent from burning; when smooth stir intO' it three ounces of finely grated cheese, a scant saltspoonful of salt, small pinch of cayenne pepper; turn it into a bowl and stir into it the btaten yolks of two^ eggs. Thoroughly whisk the whites of three eggs solid; stir them in gently the last thing. Put into a well-buttered dish which should be only half full. Bake into a quick oven a golden brown ; serve immediately. — Miss Beatrice Mast, Dover, Del. HASH CAKES Take two cupfuls of cold mashed potatoes, one cupful of cold chopped meat, one small onion chopped fine, salt and pepper to taste. Mix all together thoroughly and make into small round flat cakes. Fry in hot butter and lard in skillet, turning so as to brown on both sides. Remove to platter; stick point of salted almond in top of each cake; garnish with parsley and serve hot. — Nebr. THE HOME ADVISER 41 FRENCH RAREBIT 111 a well-buttered agate dish put a layer of well-buttered bread, alternating with layers of grated cheese until the dish is full, the last layer of cheese on top; pour over this one cupful of milk into which two well-beaten egg"s are mixed. Bake twenty minutes. — Mrs. E. L. Branson. RAREBIT Put in the chafing dish half pound of good, rich cheese, which has been grated, add a pinch of salt, a dash of pep- per and four tablespoonfuls of rich cream ; stir until melted and pour over crackers which have been previously steamed. RICE PONE Take a cupful of boiled rice, put it in a pint of milk, let it come to a boil to dissolve the rice ; take a small bowl of corn meal, a piece of butter size of an Qgg and a little salt, pour boiling milk and rice over all, let stand until almost cool, then add the yolks of two eggs, beat the whites, mix, bake in a pudding dish three-quarters of an hour ; eat with butter while hot. —Mrs. J. W. Heck. RICE CROQUETTES Wash one cupful of rice and boil for one hour in one quart of milk, beat until smooth, add yolks of four egg's and cook ten minutes ; take from the fire, add one tablespoonful of chopped parsley, a little salt and white pepper; turn out to cool, form, dip in tgg and bread crumbs; fry in boiling fat. — Ivison. RICE AND MEAT CROQUETTES One cupful of boiled rice, one cupful of finely chopped cooked meat, any kind ; one teaspoonful of salt, a little pep- per, two tablespoonfuls of butter, half cupful of milk, one tgg. Put the milk on to boil and add the meat, rice and seasoning. When this boils add the &gg well beaten ; stir one minute. After cooling, shape, dip in Qgg and in crumbs ; fry in boiling fat. Drain and serve. 42 THE HCMF. ADVISER RICE GRIDI>LE CAKES One cupful of cold boiled rice, one cupful of flour, half teaspoonful of sugar, a little salt, one teaspoonful of baking- powder, an egg and a scant cupful of milk ; sift flour, sugar, salt and powder, add rice diluted with beaten egg and milk, mix well into a smooth batter. Bake on hot griddle. —M. C. H. RICE AKD CHEESE Steam rice until tender, then add a small quantity of milk, small piece of butter, and grated cheese, and salt to taste, set on back of stove until cheese is melted. Serve. — Mrs. Asdrie. ^ ICE An excellent substitute for potatoes at dinner is rice, cook- ed in milk and well salted, put into a dish and browned in the oven; remove from the oven, make a hot lemon sauce, and pOur over just before serving. STALE BREAD GRIuDLE CAKES Soak stale bread in sufiicient milk to well cover the quan- tity of bread used; do this after dinner; when ready to mix for baking mash the soaked bread with a spoon until fine, add a little more milk if dry ; twO' eggs well beaten, two table- spoonfuls baking powder and a little salt; add sufficient flour to make a thin batter. Bake on hot griddle. — Gordon. POTATO DROP ("4.KES Two cupfuls of mashed potatoes, add two cupfuls of warm m.ilk, a tablespoonful of melted butter, two beaten eggs, half a cupful of prepared flour and half a teaspoonful of salt. Beat all together thoroughly and drop in spoonfuls on a greased griddle. Serve as soon as baked. FLANNEL CAKES Take four tablespoonfuls of flour, half teaspoonful of salt, a pinch of cream of tartar, half teaspoonful of soda, dis- solved in a little hot water, one egg, yolk and white beaten separately, and one cupful of thick milk; sufficient to make twelve cakes. — Mrs. C. E. Binkley. THE HOME ADVISER 43 BUCKWHEAT CAKES Take two-thirds Avater and one-third milk, add salt, hall cupful of yeast, use enough buckwheat flour to make a bat- ter, at night ; in the morning when ready to bake add quarter teaspoonful of baking soda dissolved in a little hot water. If all water is used add a tablespoonful of molasses ; this is to make them brown nicely. CORNMEAL PANCAKES Two cupfuls of meal, a teaspoonful of salt, pour over boil- ing water to make a batter ; stand until cool, then add yolks of three eggs, beat in flour to proper consistency, one and one-half teaspoonfuls baking powder. Just before baking add the whites beaten stiff. — M. C. Hughes. BREAD AND MILK PANCAKES Soak a pint of stale bread crumbs in a quart of rich milk, Vv'hip in a tablespoonful of melted butter, a teaspoonful of salt, three well-beaten egg's, and enough of flour to make a griddle cake batter. — Mrs. J. W. Heck. QUICK WAFFLES One pint of milk, three cupfuls of flour, one teaspoonful of salt, three eggs, one tablespoonful of butter and two heaping teaspoonfuls of baking powder; beat yolks of eggs until light, add milk, then flour and salt, beat well, add but- ter, melted ; lastly the whites beaten stiff' and the baking powder; mix thoroughly. — Ivison. CORN PONE, NO. 1 One quart of sour milk, one quart of corn meal, one cup- ful of flour, three eggs, two tablespoonfuls of sugar, butter size of walnut (melted), one teaspoonful of soda, one and one-half of cream of tartar, salt to taste. Bake twenty or thirty minutes, in quick oven. — Mrs. H. E. Russell. CORN PONE. NO. 2 Scald two cupfuls of corn meal, let cool, add one cupful of wheat flour, half cupful of fine white sugar, one teaspoon- ful salt, three teaspoonfuls of baking powder, one egg, one tablespoonful of melted butter and two. cupfuls of sweet milk. —C. E. B. 44 THE HOME ADVISER APPLE FRITTERS Pare and slice around the apple in rather thin slices, re- move core, dip in a batter made with one egg, milk and flour with a little salt. Fr}^ in hot fat. SOUFFLE One pint of chopped left-over meat, one pint of milk, one tablespoonful of butter, one tablespoonful of flour, one-half cupful of bread crumbs, one tablespoonful of chopped pars- ley, three eggs. Take the butter and melt it, stir into it one tablespoonful of flour, adding your milk, let come to a boil, add the bread crumbs and allow to cool about one minute ; add the meat, the yolks, and last the whites of the eggs beaten to a stiff froth. Grease your baking pan and bake about twentv minutes. — Gordon. THE HOME ADVISER 45. BREAD, BISCUITS, Etc. A Stone crock is considered the best vessel in which to set bread. The sponge or dough should be kept at as even a tem- perature as possible and never allowed to stand uncovered or in a draft. Flour should never be added after moulding it the first time, and this is the proper time to knead it thoroughly. In recipes given for bread, rusk, etc., when brewers' yeast is given, if it is more convenient to use an yeast cake, enough of water must be added to make the same quantity- of liquid. When it is moulded the last time, g-rease the top with a little melted lard; this keeps a hard crust from forming when baking. Much of the success depends on the temperature of the oven, and it is important to have it steady before placing the bread in. Grease the bread on top as soon as it is removed from the oven, and let uncovered and slightly elevated, so the air can pass underneath. After taking out the bread, the oven is in the right con- dition for rusk, rolls, etc. Patent flours, the kind used these modern times, require a great deal more moisture than the old time flours, conse- quently it must be kneaded soft and not dry and hard. The present methods of milling removes the necessity of making sponge for white bread, especially when compressed yeast is used. Whole wheat bread requires less kneading than ordinary wheat bread. The oven should be just about the same tem- perature and it should be baked quite as long. Bread should never be kept in a damp cellar or a damp closet. 46 THE HOME ADVISER Flour should always be sifted before using. In making baking powder biscuit the dough should be as soft as can be handled and never should be rolled thinner than an inch. BREAD At noon, soak three-fourths of a cake of dry compressed yeast in a teacupful of lukewarm water; boil two or three medium-sized potatoes until soft, put potatoes in a crock, add one teaspoonful of sugar and a little salt, mash well, add the cupful of yeast and a cupful of water ; let stand until bed- time, then add three cupfuls of warm water, then stir enough flour in to make a batter, beat hard ten minutes until smooth. In the morning add salt and enough sifted flour to stiffen so it will not stick to the hands; knead well, let rise until light, make into loaves, grease top with a little lard, let rise again. When light, bake nearly an hour. Suf- ficient for four good-sized loaves. — M. C. Hughes. RYE BREAD Make a sponge of ordinary white flour and thicken with rye. Thus : Scald a pint of milk, add a pint of water, when lukewarm add to it one compressed yeast cake dissolved, stir in sufficient white flour to make a batter that will drop from a spoon, beat five minutes, cover and stand in a warm place until light ; then stir in sufficient rye flour to make a soft dough that can be handled, knead until elastic. Rye flour is more or less sticky, so you cannot knead it dry ; when it arrives at the stage of easy handling put at once into pans, when very lig-ht bake in moderate oven forty-five minutes. WHOLE WHEAT BREAD Scald a pint of milk, when it is lukewarm add one pint of cool water, a teaspoonful of salt, one compressed yeast cake dissolved in one-fourth cupful of lukewarm water; stir in slowly sufficient whole wheat flour to make a batter that will drop from the spoon ; beat thoroughly, cover and stand ir- a warm place until light — twO' hours and a half to three hours. Then add sufficient flour to make a dough. Knead this lightly until it loses its stickiness for ten minutes or so. THE HOME ADVISER 47 Make it at once into loaves, put in greased pans, cover and stand in warm place until light. Brush with water and bake in a moderately quick oven three-quarters of an hour. GRAHAM BREAD, NO. 1 Half cupful of New Orleans molasses, half cupful of sugar (white or brown), one egg, two cupfuls of sour milk, one rounding spoonful of baking soda, one scant tablespoonful of salt, four cupfuls of Graham flour. Dissolve soda in milk, beat sugar, egg and molasses well, add other ingredients, turn in well-greased pans, and bake in moderate oven at once for half hour with pan over it, the other half uncov- ered. — Mrs. Caszvell. GRAHAM BREAD, NO. 2 One cupful of white flour to four cupfuls of Graham flour, wetting the same as wheat bread, one tablespoonful of sugar, stir in the Graham flour first and knead in all the flour till it does not stick; put into pans to rise for baking; when lig"ht bake in a slow oven about an hour. BOSTON BROWN BREAD Two cupfuls of sour milk, thick, one cupful of sweet milk, three-fourths cupful of molasses, two teaspoonfuls of soda, two cupfuls of corn meal, one cupful of Graham flour, salt to taste. Stir molasses, soda and salt into the milk, then add meal and Graham flour; pour into buttered dish, cover and steam steadily for three hours. — Mrs. Pond. BOSTON BROWN BREAD Two cupfuls of yellow meal, three cupfuls of rye flour, one teaspoonful of salt, one cupful of molasses, one teaspoonful of baking soda, dissolved in a pint of boiling water. Mix all together, put in tin buckets, boil twO' hours, then put in the oven for half an hour. This will make two loaves. — Mrs. Jas. C. Barton. MUSH BREAD Add half cupful of lukewarm water to one and one-half cupfuls of warm mush, just boiled, half cupful of yeast, salt to taste; beat all together, stir in wheat flour with a spoon 48 THE HOME ADVISER to make a stiff dough ; remove the spoon, let stand over night or until light, and scrape in a well-greased pan, bake in a moderate oven nearly an hour. — M. C. H. SARATOGA BREAD One pint of milk, piece of butter or lard size of an tggy two eggs, one cupful of )^east; make a stiff batter; let rise from noon until time for tea, and bake quickly. — Mrs. E. L. Branson. CORN BREAD. NO. 1 One and one-half cupfuls of flour, one and one-half cup- fuls of corn meal (sift together), one cupful of sugar, two cupfuls of butter milk or sour milk, a little salt, two eggs, two tablespoonfuls of melted butter, one teaspoonful of soda. — L. B. I. CORN BREAD. NO. 2 One cupful of corn meal, one cupful of flour, one &gg, two teaspoonfuls of baking powder, milk to make batter. — Mrs. Hoivard Thome. BISCUIT Dissolve one tablespoonful of butter in one pint of hot milk, when lukewarm stir in one quart of flour and one beat- en ^gg, a little salt and a teacupful of yeast ; work into a smooth dough ; in cold weather set in a warm place to rise, but if warm set in a cool one ; in the morning work softly ; roll out half inch, cut into biscuits ; let rise thirty minutes ; bake. Delicious. —Mrs. C. E. B. LITTLE TEA BISCUIT To make twenty-four little tea biscuits use one cupful of milk, one heaping tablespoonful of lard, one teaspoonful of salt, two teaspoonfuls of baking powder ; sift cupful of flour and rub in the lard and salt ; stir in the baking powder and theni the milk, adding flour enoug-h to handle easily. This dough must not be stirred or moulded very much as the biscuits are better if baked while the baking powder is ef- fervescing. Roll the dough half an inch thick and cut with a sharp cutter about an inch or two in diameter. Bake in a THE HOME ADVISER 49 well-buttered tin in a quick oven about twenty minutes, or until a g-olden brown; turn out on a soft cloth and cover v/ith a napkin until ready to serve. — Mrs. Harry Walker. MARYLAND BISCUIT Three and a half pounds of sifted flour, half pound of best Inrd, a good quantity of salt, one and one-fourth pints of ice cold water; make a very stiff doug-h, beat hard half an hour or longer with the sharp edge of a hatchet ; make into small cakes and bake twenty minutes in a hot oven. —Mrs. D. H. Weaver. WHOLE WHEAT FLOUR BISCUIT One teacup of yeast, one tablespoonful of sugar, butter size of walnut, one pint of milk, salt to taste and flour in pro- portion to one-third white and two-thirds whole wheat flour; scald milk, add butter, when lukewarm add yeast and sugar; stir; in white flour to make a sponge, beat, then cover and stand in a warm place to rise ; when light add sufficient flour to make a dough stiff enough to handle ; knead thoroughly, let rise ; mould into biscuits and place in well greased gem pans ; when light bake in a moderately quick oven. — M. C. Hughes. POTATO BISCUIT, NO. 1 One cupful of fresh mashed potatoes, three-fourths cupful of butter, or butter and lard mixed, one cupful of brewers' yeast, a little salt; mix the above 8.30 or 9 o'clock in the morning ; let rise two or three hours ; then add three eggs beaten light and enough flour to stiffen ; let rise again and when light turn out on board and roll without kneading; cut, let rise again and bake half hour. — Mrs. Rodney Martin. POTATO BISCUIT, NO. 2 Pare six large potatoes, boil and when soft rub through the colander; when cool stir in a cupful of yeast ; when raised very light take a quart of warm milk, small cupful of white sugar, little salt, three tablespoonfuls of lard and one of but- ter; mix all with the potatoes, sift flour and work middling 50 THE HOME ADVISER stiff, roll thin and cut in cakes; stand half an hour; bake in quick oven. These put to rise in the morning will be ready for tea in the evening-. — Mrs. Gricr Hoskins. PARKER HOUSE ROLLS Pour a pint of scalded milk over a tablespoonful each of butter and lard, and teaspoonful each of salt and sugar. When sufficiently cool, add one cake of yeast that has been dissolved in half cupful of lukewarm water, flour enough to make thin batter. Do this at 8.30 in the morning, stand away until i o'clock, then knead enough flour to make a soft dough; stand in warm place until 4.30 o'clock; roll out. cut with small round cake cutter; set in warm place until very light, then bake. — Mrs. S. IV. Finnigaii. CRESCENT ROLLS Half pint of scalding milk, two ounces of butter, half tea- spoonful of salt, one tablespoonful sugar, one yeast cake dissolved in two tablespoonfuls of lukewarm water. Mix all together and add suf^cient flour to make soft dough, beat well. Knead until it looses its stickiness ; put in a bowl and let rise until it is twice its bulk ; turn out on board, roll care- fully (do not knead), shape ; put in pans, let rise, bake in hot oven fifteen minutes. — Mrs. S. GRAHAM GEMS One pint of milk, one teaspoonful of salt, one tablespoon- ful of melted butter, three cupfuls of Graham meal, three egg's, two teaspoonfuls of baking powder ; beat yolks of eggs and add to milk, salt, meal and butter; give the whole a vigorous beating-; add whites of eggs, beaten stiff, and baking powder. Bake in gem pans in a quick oven thirty minutes. — Ivison. GRAHAM CRACKERS One cupful of sugar, one-third cupful butter, white of an ^gg; beat all together until light; one teaspoonful of cream of tartar and half teaspoonful of soda, half cupful of water, add Graham flour to make stifl' enough to roll. Roll very thin, cut in squares, pick witli fork and bake. — Mrs. S. Jones. THE HOME ADVISER 51. PLAIN BUNS Three eggs beaten light, one teaspoonful o>^ salt, one-half cupful of powdered sugar, one pint of scalding milk, three ounces of melted butter ; pour the milk very slowly over the eggs, sugar and butter, beating all the time, then add the flour till it is a thick l^atter ; one cake of yeast dissolved in lukewarm water; add flour until stiff enough to mould. Bake in small round biscuits or rolls. Brush over with melt- ed butter before baking. "WATER GAP HOUSE" MUFFINS Half pound of powdered sugar, half pound of butter, one quart of milk, six eggs, two and a half pounds of flour, four heaping tablespoonfuls of baking powder ; cream sugar and butter together; add milk, eggs and flour. This makes forty muffins. — Ivison. MUFFINS Two eggs, two cupfuls of milk, one tablespoonful of melt- ed butter, a pinch of salt, two teaspoonfuls of baking pow- der, three and a half cupfuls of flour and a teaspoonful of sugar. — Miss M. Finnigan. POPOVERS Two eggs, twO' cupfuls of milk, two cupfuls of flour and one teaspoonful of baking powder, little salt ; rub salt and powder through the flour; stir milk and eggs gradually into the flour; beat a little, bake in gem pans in a quick oven; serve hot. —Gordon. RUSK At night : Take two small or one large potato, boil, mash, and mix with half cupful of sugar ; let cool sufficiently and add half yeast cake dissolved in one cupful of warm water, add a little salt; keep warm. In the morning: Add half cupful of sugar with one tablespoonful of lard mashed in and one egg slightly beaten and enough flour to make it stiff, not quite as stiff as for bread. Let rise very light, ti'Ould in biscuit; let rise and bake in a moderate oven. — Mrs. H. Taggart. 52 THE HOME ADVISER CINNAMON BUNS Take part of the rusk doug-h (made as described above)^ when very Hght roll out on board about a fourth of an inch in thickness ; spread with very soft butter, brown sugar and cinnamon, dried currants if desired ; roll and cut in buns about one and one-half inches wide; have baking pans well greased, put brown sugar in about a fourth of an inch deep, then buns. When very light bake in moderate oven. When baked, run knife around sides of pan, tiu'n out on plate with bottom side up. — A^rs. Howard Taggart. MORAVIAN SUGAR CAKES One pint of sweet milk, one cupful of sugar, two eggs, one cupful of yeast, one cupful of* melted butter and lard mixed, salt to taste ; take milk and yeast and add flour enough to make a sponge about 5 o'clock ; before retiring add the sugar, salt, butter, lard and beaten eggs ; knead to a stiff dough. On the following morning roll out, put it in a pan, let rise; when light make holes on top by pinching with end of thumb and forefinger, fill with butter ; mix sugar, light brown, cinnamon, a very* little flour, sprinkle over; bake in a quick oven twenty minutes. ^ — Mrs. C. E. B. CHEESE STRAWS One teaspoonful of butter, one ^gg, one-half cupful of flour, three tablespoonfuls of grated cheese, pinch of salt and a tiny pinch of cayenne pepper; work the butter in the flour, add cheese and seasoning ; make into a paste with the ^gg', roll into a thin sheet, cut in strips four inches long and one-fourth inch wide; bake in a moderate oven until light brown. — Mrs. E. L. Branson. THE HOME ADVISER 53 PIES, PUDDINGS, Etc. The secret in making good pies is to use as little water as possible to get the dough in shape ; second, to have the oven at the right temperature. The under crust should be the thicker. In making fruit pies, better results may be obtained by- sprinkling the flour and the sugar on the bottom before put- ting in the fruit. Pastry is improved by being kept on ice a few hours be- fore using, and for convenience may be kept this way for several days, to be used as needed. Puff paste is much better made with butter only. If the juice of a fruit pie is thickened with a little flour or cornstarch it will help to keep it from boiling over. To prevent the juice from soaking through the bottom, brush the white of an egg' over the lower crust. By the addition of baking powder to the flour in making pie dough, it will make it nice and flaky, and less shortening will be required. Pies, when baked on tin plates, should be transferred as soon as removed from oven. If the plates are heated first, this will prevent them from becoming soggy on the bottom. The mold should be well greased before the mixture is put in before steaming a pudding, and if the pudding is to be boiled the bag should be rung out of hot water and well floured, and be sure to have the water boiling before drop- ping it in. Much longer time is required to steam a pudding than to boil it, but the former method is preferred. •In making puddings eggs should always be beaten sep- arately. In fruit pudding always dredge the fruit well with flour before stirringf it in. 54 THE HOME ADVISER Plunge the mold into cold water for a few seconds and turn the pudding out immediately, and thus prevent from sticking. PIE CRUST, NO. 1 One cupful of flour, one tablespoonful of lard, pinch of salt ; moisten with enough ice water to roll out. Sufficient for one crust. — Miss Fimiigan. PIE CRUST, NO. 2 Four cupfuls of flour, one cupful of lard, half teaspoonful of baking powder, half teaspoonful of salt. Rub well togeth- er and add enough cold water to make a stiff dough ; roll very thin. Sufficient for two pies. — Mrs. Rodney Martin. CHICKEN PIE CRUST Take a quart of flour and mix with it two teaspoonfuls of baking powder, a little salt and one teacupful of lard ; mois- ten with sweet milk sufficient to roll. Roll out once, spread with butter, lap over and roll again ; ready to put on pie. APPLE MERINGUE PIE Line a pie plate with crust and fill with stewed apples ; bake until crust is done, then cover with a meringue made of the whites of eggs and powdered sugar, using one table- spoonful of sugar to each white. Two whites will be re- quired for each pie. Return to oven to brown. BUTTERMILK PIE One pint of buttermilk, one pint of sweet milk, three tablespoonfuls of flour, one and one-half cupfuls of sugar, two eggs, nutmeg to taste. — Mrs. T. S. Gilbert. CRANBERRY PIE Take a heaping cupful of ripe cranberries and with a sharp knife split each one; put them in a vegetable dish; add one cupful of white sugar, half a cupful of water scant, a table- spoonful of sifted flour; stir it all together and put into the crust, cover with crust and bake slowly in a moderate oven. —M. C. H. THE HOME ADVISER 55 CREAM PIE, NO. 1 One pint of sweet cream, one cupful of sugar, half cupful of fiour, yolks of two egg-s ; bake with under crust ; spread over top a meringue made of the whites of the eggs and brown in oven. — Mrs. E. P. Dickinson. CREAM PIE, NO. 2 Three eggs beaten separately, one cupful of sugar, one cupful of flour, three tablespoonfuls of milk, two teaspoon- fuls of baking powder; beat yolk and sugar light, add the whites, then the flour and last the baking powder. Bake in two pie tins fifteen minutes. When cool split and put the following cream between: Cream. — One small cupful of sugar, two eggs, two tea- spoonfuls cornstarch dissolved in one-half cupful of milk; stir this in one pint of boiling milk, teaspoonful of vanilla, boil two minutes; when cold use. Sprinkle sugar over top. CREAM CUSTARD PIE Bake the crust first ; one cupful of milk, two teaspoonfuls of cornstarch, half cupful of sugar, yolks of two eggs, flavor with vanilla. Cook and let cool, put in the crust and make a meringue of the whites of two eggs and two tablespoon- fuls of pulverized sugar; place on top and brown. — Mrs. Howard Ash. ORANGE PIE Juice and grated rind of two oranges, one pound of sugar, butter size of an egg, one cupful of boilng water, one table- spoonful of cornstarch, four eggs. Cook all together, cool and bake with two crusts. SulTficient for two small pies. — Mrs. Howard Ash. ORANGE CREAM PIE Beat thoroughly the yolks of two eggs, with one-half cup- ful of sugar; add one heaping tablespoonful of flour, one even tablespoonful of cornstarch dissolved in milk, pour into one pint of boiling milk and let cook about three minutes ; let cool and flavor with extract of orange and pour into a 56 THE HOME ADVISER baked crust. Beat the whites of two eggs to a stiff froth, add one-half cupful of sugar; flavor with extract of orange, spread on top, put into the oven and let brown slightly. — Mrs. George. CUSTARD PIE Beat the yolks of three eggs thoroughly ; mix well one tablespoonful of sifted flour into three tablespoonfuls of sugar; add to the yolks a pinch of salt and flavor to suit taste; add the well-beaten whites of the eggs and lastly a pint of milk that has been scalded and cooled ; mix in slowly and pour into a deep pie dish that has been lined with paste; bake half an hour. COCOANUT CUSTARD Three eggs, half cupful of sugar, half cupful of cocoanut soaked in a pint of milk; bake with an under crust. — Mj's. Rodney Martin. DRIED PEACH FLORENDINES Stew peaches in as little water as possible ; put them through the colander and thin with cream or milk ; sweeten to taste and flavor with nutmeg or lemon. For every pie beat one egg very light and add just before filling the crust. Beat the white of one egg, one tablespoonful of sugar and a little lemon juice for each pie and spread over top and brown in oven. Dried apples may be used in the same way. GRAPE PIE One egg, one teacupful of sugar, one tablespoonful of flour, one heaping teacupful of grapes; beat the egg, add sugar, beat together, then add grapes and flour ; bake with two crusts. Rhubarb is good used in the same way. —M. C. Hughes. LEMON PIE Grated rind and juice of one lemon, one cupful of sugar, one cupful of water, one egg, one tablespoonful of corn- starch, a little grated nutmeg; bake with two crusts. The THE HOME ADVISER 57 foregoing recipe, using the yolks of two eggs, reserving the whites for the meringue, and a small piece of butter, will make a good custard. — Mrs. IV. R. Hughes. LEMON MERINGUE, NO. 1 Two cupfuls of sugar, two cupfuls of water, yolks of three eggs, juice and grated rind of one lemon, two tablespoon- fuls of butter, two tablespoonfuls of cornstarch; boil and pour into baked crusts; make ;a frosting of the whites and bro\\n in o\en. — Mrs. IVm. Frit:: Russell. LEMON MEiilNGUE. NO. 2 Beat the yolk of three eggs until light, add one table- spoonful of butter and one cupful of granulated sugar, beat again ; mix together two tablespoonfuls of flour with the juice and rind of one lemon, and pour over one large cupful of boiling water; steam this all together in a double boiler until quite thick ; bake your crust first, then pour in the cus- tard. Meringue. — Whites of the eggs beaten to a stiff froth, add two tablespoonfuls of sugar, brown hi oven. Sufficient for one large pie. — Mrs. J. IV. Heck. LEMON CUSTARD One and one-half cupfuls of sugar, squeeze the juice of one lemon over it, grate the remainder of the lemon, then stir together; add one tablespoonful of butter, yolks of four eggs and one heaping tablespoonful of flour; beat all to- .gether, same as for a cake ; than add one and one-half pints of l)oilingmilk; when cool, stir in whites of four eggs beaten stift", put in pastry shells and bake. Sufficient for two pies. — Mrs. Herbert C. Prague. MONTGOMERY PIE One cupful of sugar, one cupful of table molasses, little less than a pint of water, two tablespoonfuls of flour, juice and grated rind of one lemon, and an egg. Mix well to- gether and fill in the pie crust. Make a batter of two ■cupfuls of granulated sugar, one egg, one cupful of thick 58 THE HOME ADVISER milk, half cupful of lard and butter mixed, two cupfuls of flour, one teaspoonful of soda dissolved in milk, and drop this mixture over the lemon filling and bake. Sufficient for five crusts. — Mrs. Jos. R. Paivling. MOLASSES PIE Put into a pan one and a half cupfuls of molasses, one- half cupful of vinegar, two tablespoonfuls of flour mixed v»'ith a little water, a little lemon juice and grated peel or nutmeg and an tgg well beaten. Mix well together ; line two dishes with plain paste and pour the mixture in ; cut narrow strips of the paste and cross over top of the pie. TAYLOR PIE Yolks of three eggs, one cupful of sour cream, one cupful of sugar, flavor with essence of lemon ; make an icing with the whites of three eggs, one cupful of powdered sugar and flavor with essence of lemon. Sufficient for two pies. —Mrs. T. S. Gilbert. WASHINGTON PIE One egg, one cupful of sugar, one-third of a cupful of but- ter, half cupful of sweet milk, one teaspoonful of cream of tartar, half teaspoonful of soda, one and one-third cupfuls of flour; mix and bake on three round tins; when done spread jam, jelly or any kind of fruit between and eat with corn- starch sauce. SHOO-FLY PIE Make a crust and line your pie plates; rub together fine, three cupfuls of flour, one cupful of sugar and one cupful of butter and lard mixed; then mix together one cupful of New Orleans molasses, one cupful of hot water, one tablespoonful of soda scant ; pour this last mixture into the crust and sprin- kle the crumbs over it until they are all used. Sufficient for one large or two small pies. — Mrs. H. Taggart. MINCE MEAT. NO. 1 Three pounds of shoulder clot beef well cooked and chop- ped exceedingly fine; cook without salt, one-half peck of THE HOME ADVISER 59 apples chopped fine, two pounds of raisins, one pint of New Orleans molasses, sugar, cloves, ginger, nutmeg and salt to suit taste; moisten with vinegar when ready to use. Keep in air-tight jar. — Gordon. MINCE MEAT. NO. 2 Four pounds of beef, one pound of suet, half peck of ap- ples, two pounds of raisins, one pound of currants, half pound of citron, rind of three lemons, chopped fine, and juice, cinnamon, mace, nutmeg to taste, one quart of mo- lasses, four pounds of sugar; thin with juice of any kind of fruit and mix thoroughly. — Mrs. J. IV. Heck. APHEL KUCHEN Mix together one pint of flour, two teaspoonfuls of bak- irg powder, one tablespoonful of lard, one teaspoonful of butter, two teaspoonfuls of sugar, half a teaspoonful of salt, one cupful of milk and water, one ^gg- Press out flat in pan with hands and cover with sliced apples, lumps of butter and a little cinnamon. — Miss M. Finnigan. APPLE KOKER Mix well one-half teaspoonful of salt and one teaspoonful baking powder with two cupfuls of sifted flour ; beat one eg-g light, add three-quarters of a cupful of sweet milk and stir it into the flour; use more milk if needed to make dough soft enough to spread half an inch thick on a shallow baking pan. Pare and quarter tart apples and lay in parallel rows on top of the dough and press into the dough slightly. Sprin- kle two tablespoonfuls of sugar over the apples ; bake in hot oven twenty minutes. Remove to platter and serve with Lemon Sauce. — Mix well three teaspoonfuls of cornstarch with three-fourths cupful of sugar; add cupful and a half of boiling water; stir well and cook ten minutes; add the grat- ed rind and juice of one lemon and a small piece of butter. APPLE DUMPLINGS One pint of flour sifted into a bowl of one teaspoonful of baking powder, lard and butter mixed, size of an egg; a 6(, THE HOME ADVISER ^Hi^llllll l')inch of salt ; then mix all tog^ether and use milk enough to make a soft dough. Divide the dough into six equal parts, loll out into long strips three inches wide, have the apples sliced into thin pieces and roll them up as you would cinna- mon buns; place them in a deep dish. Then take half cupful of white sugar, one teaspoonful butter, one cupful of boiling water; pour this over the dumplings; bake in a quick oven to a lig"ht brown. — Mrs. H. S. Conner. APPLE DUMPLINGS, POTATO CRUST Boil six large potatoes, mash, add a little milk, one Q^g, little salt; beat all together thoroughly, then add a tea- spoonful of baking powder; add enough flour to roll out; form around tart apples and pin each dumpling in a cloth to boil or steam. — Ivison. APPLE PUDDING One pint of flour, one cupful sugar, butt^er size of a small *igg; rub well together; dissolve scant half teaspoonful of baking soda in a pint of thick milk ; mix all well together. Slice apples, put in pudding dish, sprinkle with sugar, and pour the mixture over it. Bake in moderate oven. — Mrs. Clara E. Binkley. BROWN BETTY Grease a pudding dish, put into this a layer of nice cook- ing apples (sliced), then a layer of bread crumbs with sugar and cinnamon sprinkled over and small bits of butter; for three large apples use one cupful of bread crumbs, half cup- ful of sugar and a piece of butter size of an &gg, and put a layer of bread crumbs on the top ; bake. To be eaten with ■ cream. — Mrs. Gricr Hoskins. CHERRY OR HUCKLEBERRY PUDDING Two cupfuls of flour, one cupful of sugar, one cupful of sweet milk, two eggs, two tablespoonfuls of butter, two tea- spoonfuls of baking powder, one pint of berries ; bake one liour ill a moderate oven. — Mrs. C. E. Binkley. I THE HOME ADVISER 6t COTTAGE PUDDING One egg, one cupful of sugar, one cupful of milk, butter size of an egg, one pint of flour, two teaspoonfuls of baking- powder, salt to taste. Soiice. — One egg, one cupful of sugar, one teaspoonful of llour, small lump of butter, add boiling water, let come to a l)oil; flavor with vanilla. — Mrs. [P;/;. Fr{t.z Russell. BATTER PUDDING One cupful of milk, two tablespoonfuls of flour, two table- spoonfuls of butter and four eggs; let the cupful of milk come to a boil in the double boiler, adding sugar before it boils ; rub flour and butter together to a smooth paste ; then add to this a little at a time of the milk and sugar until it is all thoroughly mixed together. Then turn back into the boiler and cook ten minutes, stirring all the while. Now add yolks of eggs well beaten and set aside to cool. Do this half hour before time to bake. Just before baking add whites of eggs beaten very light; bake thirty minutes in a moderate oven. Serve with the following sauce : Sauce. — One cupful of powdered sugar, two tablespoon- fuls of butter, whites of two eggs, three-fourths of a cupful of boiling water, flavoring; cream, butter and sugar until light ; add boiling water, stirring all the while. This must be in a vessel over a kettle of boiling water; add whites beaten stifT. Serve immediately. — M. C. HugJu\<;. BREAD PUDDING Two cupfuls of grated bread crumbs, one quart of milk, juice and rind of one lemon, one cupful of sugar, yolks of three eggs, small piece of butter ; beat whites to a stiff froth and spread on top. — Mrs. F. H. Holland. BREAD AND BUTTER PUDDING Place a layer of stale bread or cake, rolled fine in the bot- tom of a pudding dish ; then a laver of any kind of fruit, sprinkle with a little sugar, then repeat until the dish is full; the top layer being crumbs. Make a custard as for pies; add a pint of milk, mix ; pour over top of pudding and bake until the fruit is cooked. — Miss H. Rhodes. 62 THE HOME ADVISER CHOCOLATE PUDDING One pint of milk, three eggs, half cupful of sugar, one tablespoonful of cornstarch, two tablespoonfuls of choco- late; dissolve the cornstarch in a little of the milk; heat re- mainder to almost boiling; remove from fire, add the dis- solved cornstarch and pour over the yolks of the eggs beat- en light with the sugar and grated chocolate ; return to fire, boil till thick; just before it is done add the whites beaten very light. Flavor with vanilla and pour into molds. Serve cold with whipped cream, sweetened and flavored with va- nilla. — Mrs. J. H. Hcrshey. BAKED CHOCOLATE PUDDING, NO. 1 One cupful of grated bread crumbs, two cupfuls of sweet milk, one ounce of chocolate, half cupful of sugar, one tablespoonful of butter, two eggs, half cupful chopped nut meats of any kind. Soak the crumbs into half of the milk ; melt the chocolate over hot water, add sugar, remainder of milk, butter. Mix well and pour over the beaten yolks of tlie eg'gs ; add bread, little cinnamon and vanilla, then the nuts. Turn into a buttered pudding dish, bake half hour, let cool. Serve with meringue sauce, as follows: Boil half a cupful of sugar and one-fourth cupful of water until it threads ; pour over the stitifly beaten whites, beat several minutes; flavor with vanilla. Serve at once. — M. C. H. BAKED CHOCOLATE PUDDING, NO. 2 Beat two tablespoonfuls of butter, one cupful of sugar and the yolks of two eg'gs until light ; add two ounces of melted chocolate, beat again ; one gill of milk, one and one-half cup- fuls of flour, one heaping- teaspoonful of baking powder and tb.e whites of two eggs well beaten; bake in moderate oven forty minutes. Serve with Sauce or cream, warm or cold. CARAMEL PUDDING Contents of half a box of gelatine dissolved in half pint of cold water, whites of eight eggs beaten very stiff ; melt to a syrup two cupfuls of granulated sugar, then add half pint of water; stir constantly. When all is melted add gelatine; THE HOME ADVISER 63 beat all of this in the whites, beat fifteen minutes ; add last- ly half a teaspoonful of vanilla. Put in mold and place on ice. Sauce. — One pint of milk, three tablespoonfuls of sugar, two eggs. Cook in a double boiler ; flavor with vanilla. — I vis on. FRUIT PUDDING Three cupfuls of flour, one cupful of molasses, one cupful of suet chopped fine, one cupful of sweet milk, one teaspoon- ful of baking- soda dissolved in a little hot water, half tea- spoonful of salt, one and a half teaspoonfuls of cinnamon, one teaspoonful qf cloves, a little nutmeg, half pound each of raisins and currants, washed and dried ; mix, put in a mold, steam four hours. Serve with hard sauce. Sauce. — One pound of pulverized sugar, white of an egg beaten light, three-fourths of a cupful of butter ; flavor with vanilla. — Mrs. I. J^amian. SUET PUDDING One cupful of raisins, chopped fine ; one cupful of brown sugar, one cupful of sour milk, one cupful of suet, chopped fine; one cupful of flour, one teaspoonful of nutmeg, one teaspoonful of cinnamon and one teaspoonful of soda ; mi>: all together ad steam three hours. Serve with sauce. — Mrs. A. Long. ENGLISH PLUM PUDDING One pound of raisins, one pound of suet, three-fourths of a pound of stale bread crumbs, one-fourth of a pound of brown sugar, one-fourth of a pound of flour, one pound of currants, half of a nutmeg, grated rind of one lemon, four eggs, one-half pint of milk, half a pound of citron, one tea- spoonful of baking- powder; beat eggs, add to milk; mix all dry ingredients together and stir in. — Mrs. IT. iW. Grant. STEAMED RAISIN PUDDING Two cupfuls of sour milk, one cupful of molasses, half cup- ful of sug-ar. one teaspoonful of soda, one teaspoonful of salt, spices as preferred, one heaping cupful of raisins, seed- ed ; add flour to stir ver)- stift'. Steam three hours and serve with sour sauce while hot. — Mrs. Nettie M. IVeai'er. 64 THE HOME ADVISER PLUM PUDDING One cupful of New Orleans molasses, one cupful of sweet milk, one cupful of raisins, one cupful of currants, one cup- ful of suet chopped fine, three cupfuls of flour, a little nut- meg, half a teaspoonful of baking powder and a little salt ; mix and put in a well-greased pudding mold and steam three hours. Serve with lemon sauce. Sauce. — One cupful of sugar, Initter size of an egg, one egg- beaten light, juice and grated rind of one lemon, half cupful of boiling water; cook in double boiler until thickens. — Miss Moi^gic A. Scott. INDIAN PUDDING Add to one quart of l)oiling milk two well-beaten eggs,, three tablespoonfuls of Indian meal, one heaping tablespoon- ful of flour, a little salt. Bake three-c|uarters of an hour. Serve with sugar and cream. — .1/. C. Hughes. KANSAS PUDDING Half cupful of butter, one and a half cupfuls of sugar, one cupful of sweet milk, three cupfuls of flour, one teaspoonful of soda, two teaspoonfuls of cream of tartar, two eggs, one cupful each of raisins and currants, nutmeg; beat butter and sugar; add yolks of eggs; dissolve soda in milk, add cream of tartar with flour and a little salt, mix; sprinkle a little fiour on fruit, add lastly the whites of the eggs beaten to a froth; steam three hours. Serve hot with sugar and cream or sauce. Cherries, blackberries or any kind of fruit is de- licious Avith this mixture. — A Member. LEMON CUSTARD PUDDING Juice and grated rind of two lemons, one heaping cupful of sugar, one heaping tablespoonful of flour, one teaspoon- ful of corn starch, butter size of walnut, two eggs, three cup- fuls of hot water, a little salt. Mix sugar, flour, cornstarch, and salt well together; add to the beaten yolks and lemons, add butter; pour the boiling water on and boil in double boiler; beat the stififly beaten whites into the hot mixture, or make a meringue and brown. Serve cold with or with- out sugar and cream. — M. C. Hughes. f THE HOME ADVISER ' ^ 65 MAHSflMALLOW PUDDING Dissol\^se two ireaspoonfuls of powdered gelatine in a half «aapful of iboiling- water, set aside to cool ; beat the whites dCff three eggs very stiff; add to this one cupful of granulated SiUg"ar, flavex to taste ; add slowly the dissolved gelatine and bteai: constantly for fifteen or twenty minutes, or until quite thick. Put iato molds or' in a dish and set in a cold place. Smtce. — Ptftt two' cupfuls of milk in a boiler and heat to near boiling ptoint ; add the beaten yolks of three eggs, to Avhicfe has been added a teaspoonful of corn starch dissolved in a Kttle cold water and half cupful of sugar, flavor and stir coaistantly, removing from fire at first as soon as it reaches the boiling- point. — Mrs. Ella M. Lowry. MERINGUE PUDDING Soak one pint of bread crumbs in a quart of milk until soft, yolks of four egg's beaten light, piece of butter size of walnut and the grated rind of a lemon or an orange. Mix all together and b^ake, not too long or will be watery. Beat the whites of the '()wn bread --M. C. Uu^hes. THE HOME ADVISER 125 STRAWBBERRY OR RASPBERRY COCKTAIL Slice some large fresh berries and set on ice to get cold, put in glasses and pour over them a mixture of one table- spoonful of orange juice and a tablespoonful of sugar. —M. W. M. OYSTER COCKTAILS For the dressing use a tablespoonful each of horseradish^ vinegar, tomato catsup and Worcestershire sauce, a salt- spoonful of salt and one-half teaspoonful of tobasco sauce ; chill on ice. Sufficient for twenty o}'sters. — M. IV. M. BANANA FRITTERS Three-fourths of a cupful of milk, one o-gg, flour enough to make a thin batter; cut banana in two. lengthwise; dip in batter, fry in hot fat; sprinkle with pulverized sugar and serve while hot. — Gordon. 126 THE HOME ADVISER INVALID COOKERY That well-prepared foods are essential to the invalid's care, is unquestionable. All materials used must be of the best quality, as this is absolutely necessary. The amount and kind of food should be prescribed by the physician, but in all probability he will have no idea of the recipes to be used, but with a little knowledge and a good deal of care is all that is necessary to avoid any mistakes. After quality, quantity is to be considered. If it can be managed, it is a better plan to cook only enough for one serving, unless it is some material which will not suffer if kept over or to be served later on ; thus in making broths if the convenience of keeping will permit, etc. Often a small quantity of food daintily served stimulates the appetite, but if too much is set before the patient it has quite the opposite effect — thus it is better to serve twice than to risk to large a quantity at first. Pastry, rich preserves and cakes, fried or greasy foods should never be served to invalids. Buttered toast is rarely admissable, as all melted oils are difificult of digestion. Neither tea nor coffee should be given to a patient with- out the doctor's consent or instructions. BEEF TEA One pound of lean beef, cut very small and put into a wide mouthed bottle or fruit jar, cork tight and set into a kettle of water and keep boiling two hours ; strain the liquor and season. Chicken can be prepared in the same way. RAW BEEF TEA Only a small quantity of this should be made at a time, as it sours quickly. Take one ounce of beef at a time and as soon as one cupful is used prepare the next. Take beef from top part of tlie round, cut across the grain, shred down THE HOME ADVISER 127 with a knife. For each ounce allow two tablespoonfuls of cold water. Let soak fifteen minutes, then the water will be colored with the juice. This should be given cold; it may be warmed, but on no account should it boil, for this de- stroys the albimien. BARLEY GRUEL Boil barley three or four hours in plenty of water, when the water is white and glutinous strain ; add a little loaf sugar and a very little salt. Very nourishing and good for infants. Pour boiling water on a fresh egg in a tea cup, cover with a saucer. This plan prevents the coagulation of the white and is very deHcate. DRIED FLOUR Tie one cupful of tiour in a bag and boil three or four hours in water, adding more when necessary. Take out, dry and remove the outer skin and grate ; when perfectly dry it is ready for use. This is used J:o thicken milk. Wet the floui^ with cold water, stir into the hot milk, boil five min- utes, add salt to taste. Especially g-ood for children suffer- ing- with summer complaint. BAKED MILK Put two quarts of milk in a crock, cover and tie down with v/riting paper; let stand in a moderate oven from eight to ten hours, when it will then be like cream, the water of the milk having been evaporated. This is excellent for con- sumptives and invalids generally. CHICKEN BROTH Cut up a chicken, an old one ])referred, and place in an agate kettle with two quarts of water, one onion, two table- spoonfuls of rice and salt ; boil two hours and strain. CLAM BROTH Twelve small, hard-shell clams, drain and chop fine, add one-half pint of clam juice or hot water, pinch of cayenne pepper and butter the size of a walnut ; cook slowly for half an hour, then add one gill of hot milk ; let boil, strain and serve. An excellent broth for a weak stomach. 128 THE HOME ADVISER FLAXSEED LEMONADE One c(uart of boiling water poured on four tablespoonfuls of whole flaxseed, juice only of two lemons, sweetened to taste; steep three hours in a covered pitcher. If too thick put in cold water with the lemon juice and sugar. Good for colds. FRESH BUTTERMILK Is an excellent drink for kidney trouble and a weak stomach. HOP TEA Simmer one tablespoon-ful of hops in one i)int of water, until strong, strain and add sugar to suit the taste. INFANT'S FOOD Twenty grains of Coxe's gelatine, soaked in a little water to dissolve it, one teaspoonful of arrowroot dissolved in a little milk; stir gelatine into a quart of water, then arrow- root, add one pint of milk ; let come to a boil, then add three teaspoonfuls of sugar. — Mrs. f. H . Holland. JELLY WATER One large teaspoonful of currant or cranberry jelly in a goblet of ice water, beat well; for fever patients. Black- berry or wild cherrv prepared in the same way is used for summer complaint. KOUMISS One Cjuart of buttermilk, two quarts of sweet milk, four teaspoonfuls of sugar ; mix buttermilk and sweet milk to- gether, add sugar, stir until melted, let stand near fire cov- ered with a cloth twelve hours, then bottle, tie cord down and keep bottles on sides ; use as soon as opened. LIME WATER Pour two quarts of hot water over fresh unslaked lime, size of an ^gg; let stand, when clear bottle. Used with milk to neutralize acidity of the stomach. MUTTON BROTH Put four pounds of mutton (not lamb), neck piece pre- ferred, in cold water enough to cover; simmer (not boil) THE HOME ADVISER 129 nearly all day, or until the meat is in shreds; strain, place liquor in ice box over night; carefully remove all grease; keep on ice and when required for use take one tablespoon- ful to one-half cupful of boiling water, salt to taste before serving. This is excellent for those suffering from dysen- teric troubles. MULLIED JELLY One tablespoonful of currant or grape jelly, beat with it the white of one egg and a little loaf sugar; pour on this one-half pint of boiling water, break in a slice of dry toast or two crackers.. OYSTER TOAST Toast nice slices of dry bread, butter and lay on hot dish; put in a granite basin six oysters, one-half teacupful of their own liquor and one-half cupful of milk ; boil one minute, sea- son, pour over toast and serve. RICE JELLY Mix one heaping tablespoonful of rice flour with cold Vv-ater until it is a smooth paste, add a scant pint of boiling water, sweeten with loaf sugar ; boil until quite clear. If in- tended for a patient with fever, flavor with lemon juice and mold. Rice water is made in the same manner by using twice the quantity of boiling water. SOUP FOR INVALIDS Boil two pounds of lean veal, onc-cfuarter pound of pearl barley in one quart of water very slowly until it becomes the consistency of cream ; press through a sieve, add salt to taste, flavor with celery seed, or use fresh celery in season. A small quantity will suffice. This soup is very nourishing. — Mrs. L. Shoinliiir. TOAST Cut thin slices of bread into strips, toast evenly without breaking and serve immediately on a hot plate, slightly but- tered, if admissable. This may also be served with the juice from roast beef or mutton poured over, or milk may lie scalded and poured over. 130 THE HOME ADVISER TOAST WATER Two slices of stale bread toasted brown on both sides; cut in pieces and pour on one pint of boiling water; let cool. It may be sweetened or flavored if desired. TAPIOCA CUP PUDDING An even teaspoonful of tapioca soaked nearly two hours in almost a cupful of new milk ; stir into this the yolk of a fresh egg, a little sugar and a grain of salt ; bake in a cup for fifteen minutes. A little jelly may be eaten with it. Very delicate for invalids. THE HOME ADVISER 131 HOUSEHOLD HELPS TO SWEETEN RANCID LARD Boil a potato in it until the potato is tender. STOVE LINING To common potter baker's clay add one-sixth its bulk of calcined plaster and about the same quantity of wood ashes; niix all together with water until thick cement is made ; plaster thickly where back lining is needed and let it dry. Fire may be made in a few hours. If there are cracks in a day or two, fill them with a little cement made in the same way, and a durable brick lining to your stove will be the result. PREPARATION FOR CLEANING CARPET ON THE FLOOR Ten ounces of sal soda, four ounces of borax, eight ounces of Fuller's earth, one cake of Ivory soap dissolved ; mix all together, add four gallons of hot water ; shave the soap and put to dissolve the night before in a little hot water. When cold, ready for use. Scrub carpet hard, scrape and rinse with hot water. — Mrs. Rodney Martin. FURNITURE POLISH Mix together two parts crude oil and one of turpentine, one tablespoonful of salt to the gallon ; rub in well with soft llannel ; cover to exclude the dust, and three hours later pol- ish with soft chamois skin. TO REMOVE STAINS FROM MARBLE Make a paste with vinegar and whitening, spread over the surface and let remain for twenty-four hours, When rubbed off the stains will have disappeared. TO REMOVE RUST FROM STEEL Rub with sweet oil, sprinkle with fresh slaked lime while it is warm ; let stand for two days, then rub off and polish with dry powdered and slaked lime. 132 THE HOME ADVISER TO REMOVE MACHINE OIL When black machine oil gQts upon cloth, rub it with lard : let stand for a few minutes, then wash with cold water and soap. TO WASH STRAW MATTING Wash with a cloth dipped in salt and water, then dry quickly. TO TAKE OUT MILDEW Wet the cloth and rub on soap and chalk, mixed together, and lay in the sun ; or lay the cloth in buttermilk for a short time, exposed to hot sun ; or use lemon juice and treat in same way. TO PREVENT FREEZING When hanging out clothes during the freezing weather, try putting a handful of salt in the last rinsing- water, and the clothes will not freeze until after they are hung on the line. They are also easier to remove from the line. — Housekeeper. TO REMOVE MOLD IN CELLARS Unslaked lime is best for this purpose ; it is blown in the shape of a fine powder on the walls of the cellar and into the crevices ]:)y means of bellows, or may be thrown on .with the hand. If the walls are dry they should be well moistened previously. The lime slakes with the adhering water and kills all org"anisms. In a day or two the w'alls may be washed off, and as experience has proved, the cellar will remain free from mold for at least two years. — 6". A. TO CLEAN STOVE PIPE A piece of zinc put on the live coals in the sto\'e will clean soot out of the pipe. INDEX SOUPS. I'afte Aspaiapis Soup 5 t'roain Soup <5 Cieaiii of Cliickfii Simp '' Mock Turtle or t'alf'^ llca.l SoU). (> Ndocllo Soup '' Oj-stcr Soup (i Oyster Soup for Four 7 Pea Soup " Potato Soup, No. 1 "i Potato Soup, No. 2 " Soup Stock " .Tripe Soup ^ Tomato Soup, No 1 8 Tomato Soup, No. 2 S A'egetable Soup 8 Egg Dumplings for Soup 8 Forcemeat Balls for Soup 9 Egg Dumplings 9 FISH AND OYSTERS. Kite's Clam Chowder 10 Deviled Clams, No. 1 10 Deviled Clams, No. 2 H Clam Fritters H Baked Fish H Boiled Fish H Fish Cakes il Oyster Pie 1'' Creamed Oyster Recipe for Chafing Dfsh. 12 ( )yster Croquettes 12 Oyster Stew l'^ Oyster or Clam Fritters 13 Scalloped Oysters 13 Macaroni and Oysters 13 Oyster Salad 13 Pigs in Blanket 13 Broiled Oysters 14 Deviletl Oysters 11 Fried Oysters H Creamed Oysters ll Cream Salmon 11 Salmon Salad 1'5 Salmon Croquettes 11 Salmon Croquettes 11 MEATS. Creamed Beef 1^ Baked Beefsteak IJ Veal or Beef Roast 1" French Beet Stew 1^ Broiled Beefsteak 1" Stuffed Steak 18 Fried Beefsteak 18 Meat Croquettes 18 Meat Hash on Toast 18 Boiled Ham 18 Baked Ham 1'-' Deviled Ham I*' Ham Toast 19 Ham and Potato Croq\iettes 19 Baked I.iver 1^ Italian Cheese -0 Pig-s Feet 20 Browned Fricassee of Sheep Timgues 20 C.erman Sweetbreads 20 Fried Sweetbread 21 Breaded Veal Cutlet 21 Blanquette of Veal 21 Veal Loaf, No. 1 21 Page Veal Loaf, No. 2 22 Veal with Dumplings 22 Veal Loaf 22 POULTRY AND OAMK. Chicken or Meat Croquettes 2:! Deviled Chicken 2;! Fried Chicken 24 Chicken Pie 21 Roast Turkey with Oysters 24 Chicken or A'eal Croquettes 24 Potato Filling for Fowls 24 To ( ^ook Rabl)it or Squirrel 25 VEGETABLES. Asparagus Omelet 27 Bean Polenta 27 Bean Salad 27 Baked Beans 27 Boston Baked Beans 27 Lima Beans 2S Canned Beets 28 Baked Beets 28 Cole-Slaw, No. 1 28 Cole-Slaw, No. 2 28 Sauer Kraut 29 To Cook S;iuer Kraut 29 Cauliflower 29 Corn Pudding 29 Corn Fritters, No. 1 29 Corn Fritters, No. 2 29 Corn Pudding, No. 1 30 Corn Pudding, No. 2 30 Carrots Stewed 3u Stewed Celery 30 Dutched Lettuce 30 Wilted Dandelions 30 Fried Eggplant 31 Creamed Onions on Toast 31 Peas Stewed with Meat 31 Fried Potatoes with Cheese '.il Creamed Potatoes 31 Potatoes with Gravy 32 Boulets •. 32 Baked Potatoes 32 Potato Salad, No. 1 32 Potato Salad (French) No. 2 32 Potatoes au Gratin 32 Escalloped Sweet Potatoes 33 Scalloped Potatoes 33 Potato Puff 33 Potato Croquettes 33 Saratoga Cliips 33 Potato Fritters 33 Potatoes and Bacon 34 Creamed Sweet Potatoes 34 Sweet Potato Croquettes, No. 1 34 Sweet Potato Croquettes, No. 2 34 Glazed Sweet Potatoes 34 Esca Hoped Potatoes 85 To Cook Spinach 35 Succotash 35 Escalloped Turnips .35 Cream Tomato 35 Stuffed and Baked Tomatoes .35 Tomato Fritters 36 Jellied Tomato 30 Tomato Dressing, No. 1 36 Tomato Dressing, No. 2 36 EGGS, BREAKFAST AND TEA DISHES. Page Kgg Croquettes, No. 1 38 Egg Croquettes, No. 2 38 Scrambled Eggs, No. 1 38 Seranibled Eggs, No. 2 38 Deviled Eggs 38 Fried Eggs, with Ham 39 Omelet, No. 1 39 Omelet, No. 2 39 Ham Omelet 39 Apple Omelet 39 Cheese Omelet 40 Cheese Pudding 40 Cheese Fondu 40 Hash Cakes 40 French Rarebit 41 Rarebit 41 Rice Pone 41 Rice Croquettes 41 Rice and Meat Croquettes 41 Rice Griddle Cakes 42 Rice and Cheese 42 Rice 42 Stale Break Griddle Cakes 42 Potato Drop Cakes 42 Flannel Cakes 42 Buckwheat Cakes 43 Cornmeal Pancakes 43 Bread and Milk Pancakes 43 Quick Waffles 43 Corn Pone, No. 1 43 Corn Pone, No. 2 43 Apple Fritters 44 Souffle 44 BREAD, BISCUIT, ETC. Biread 46 Rye Bread 46 Whole Wheat Bread 46 Graham Bread, No.' 1 47 Graham Bread, No. 2 47 Boston Brown Bread 47 Boston Brown Bread 47 Mush • Bread 47 Saratoga Bread 48 Corn Bread, No. 1 48 Corn Bread, No. 2 48 Biscuit 48 Little Tea Biscuit 48 Maryland Biscuit 49 Whole Wheat Flour Biscuit 49 Potato Biscuit, No. 1 49 Potato Biscuit, No. 2 49 Parker House Rolls 50 Crescent Rolls 50 Graham Gems 50 Graham Crackers .■)i1 Plain Buns .')! "Water Gap House" Muffins 51 Muffins 51 Popovers 51 Rusk 51 Cinnam( m Buns 52 Moravian Sugar Cakes 52 Cheese Straws 52 PIES, PUDDINGS, ETC. Pie Crust, No. 1 64 Pie Crust, No. 2 54 Chicken Pie Crust 54 .Apple Meringue Pie 54 Buttermilk Pie 54 Page Cranberrj- Pie 54 Cream Pie, No. 1 55 Croam Pie, No. 2 55 Cream Custard Pie 55 Orange Pie 55 Orange Cream Pie 55 Custard Pie 56 Cocoanut Custard 56 Dried Peach Florendine 56 Grape Pie 56 Lemon Pie 56 Lemon Meringue, No. 1 57 Lemon Meringue, No. 2 57 Lemon Custard 57 Montgomery Pie 57 Molasses Pie 58 Taylor Pie 58 Washington Pie 58 Shoo-Fly Pie 58 Mince Meat, No. 1 58 Mince Meat, No. 2 59 Aphel Kuchen 59 Appel Koker 59 Apple Dumplings 59 Apple Dumplings, Potato Crust 60 Apple Pudding GO Brown Betty 60 Cherry or Huckleberry Pudding 60 Cottage Pudding 61 Batter Pudding 61 Bread Pudding 61 Bread and Butter Pudding 61 Chocolate Pudding 62 Baked Chocolate Pudding, No. 1 62 Baked Chocolate Pudding, No. 2 62 Caramel Pudding 62 Fruit Pudding 63 Suet Pudding 63 English Plum Pudding 63 Steamed Raisin Pudding 63 Plum Piidding 64 Indian Pudding 64 Kansas Pudding 64 Lemon Custard Pudding 54 Marshmellow Pudding 6,') Meringue Pudding 65 Orange Pudding 65 Peach or Apple Pudding 65 Peach Pudding 66 Strawberry or Peach Short Cake 66 Queen of Puddings 66 Raspberry Tapioca 66 Tapioca and Rice 67 Tapioca Pudding 67 Snow Pudding 67 Yellow and White Pudding 67 SAUCES. St ra wherry Sauce 68 Wliipj)od Cream Sauce 6S Hard Sjuice 68 Dark Pudding Sauce 68 H.it ChdCdlate Sauce, No. 1 69 Hot Chocolate Sauce, No. 2 69 Vanilla Sauce 69 CAKES, COOKIES, ETC. .Vngel Food 72 .\pple Sauce Cake 72 Corn Starch Cake 72 Chocolate Cake 73 Cocoanut Cake 73 Coffee Cake 73 Page Page Date Cake .T 73 Scotch Cakes 88 Devil's Food, No. 1 73 S;md Tarts, No. 1 89 Devil's Food, No. 2 74 Sand Tarts, No. 2 89 Devil's Cake 74 Sugar Cakes 89 Fudge Cake 74 Wafers 89 Feather Cake 74 Walnut Wafers 89 French Cake 75 Soft Ginger Cakes 90 Fruit Cake 75 Gingerbread 9() Light Fruit Cake 75 Molasses Ginger Cake 90 Dark Fruit Cake 75 Molasses Cakes 90 Grandmother Grove's Fruit Cake 75 Drop Ginger Cakes 90 loe Cream Cake, No. 1 76 Gingsr Cakss 91 Ice Cream Cake, No. 2 70 Snajis 91 .Tam Cake 76 Ginger Snaps, No. 1 91 .Telly Roll 76 Ginger Snaps, No. 2 91 Loaf Cake 77 Ginger Snaps 91 Lebanon Cake 77 Ginger Cakes 92 Mrs. Miller's Favorite Cake 77 Minnehaha Cake 77 ICINGS. Mock Lady Cake 78 Caramel Icing 9:j Marble Cake 78 Gelatine Ising 93 Nut Cake, No. 1 7S Chocolate Icing 93 Nut Cake, No. 2 78 Lemon Icing for Cake 93 Orange Cake, No. 1 78 Lady Baltimore Icing 9:j Orange Cake, No. 2 70 Boiled Icing 93 One Egg Cake 79 Orange Icing 94 Pecan Cake 79 Maple S\Tup Icing 94 Berwick Sponge Cake 79 Caramel Icing, No. 1 94 Butter Sponge Cake 80 Caramel Icing, No. 2 94 Hot Water Sponge Cake 80 Boiled Chocolate Icing 94 Mrs. Miller's Sponge Cake 80 German Filling 94 Sponge Cake, No. 1 80 Orange Filling for Cake 95 Sponge Cake, No. 2 80 Hot Milk Sponge Cake 81 CUST.VUDS, DESSERTS, ICES, ETC. Sponge Cake 81 Sponge Cake 81 Frappes, Parfaits and Mousses 97 Spanish Bun 81 Grape Juice Frappe 97 Silver Cake 82 Maple Parfl 97 Spice Cake, No. 1 82 Cafe Mousse 97 Spice Cake, No. 2 82 Cherry Mousse 97 Golden Spice Cake 82 Sherbet 97 Sunshine Cake, No. 1 82 Canton Sherbet 98 Sunshine Cake, No. 2 83 Orange Sherbet 98 Velvet Cake S3 Peach Ice Cream 98 Wiite Cake, No. 1 83 Vanilla Ice Cream 98 White Cake, No. 2 83 Five Threes 93 AVhite Mountain. Cake 84 Iced Currants 99 ^^^^ite Perfection Cake 84 Frozen Cherries 99 Velvet Cake 84 Frozen Custard 99 Cookies 84 Prune Souffle 99 Chocolate Drops 84 Orange Souffle 99 Small Chocolate Cakes 84 Q"e«n Victoria's Favorite Dessert 39 Cocoanut Drop Cakes 85 Spanish Cream 100 Cocoanut Crumbs 85 French Caramel Custard 100 Crullers 85 Cup Custard 100 Doughnuts 85 Tapioca Custard 100 Doughnuts 85 Corn Starch Custard 100 Dutch Doughnuts 86 Strawberry Charlotte 101 Drop Cakes 88 Chocolate Junket 101 Goat Island Cakes 86 Floating Islands 101 Hermits 86 Lemon Foam 101 Hickory Nut Cakes 86 Log Cabin 102 Chocolate Jumbles 86 Charlotte Russe 102 .Tumbles 87 Cream Puffs 102 Mrs. Pauling's Jumbles 87 Apple Float 103 Macaroons 87 Moonshine 103 Nut Kisses, No. 1 87 Cherry Jelly 103 Nut Kisses, No. 2 87 Oat Meal Cookies 87 SAL.VDS AND DRESSINGS Pinwheels 88 Salad 104 Peanut Cookies 88 pruit Salad 104 Little Pound Cakes 88 white Grape Salad 104 Peppernut Cakes 88 Chicken Salad, No. 1 104 Chicken Siihi.l, No. 2 11)5 Chicken Salad, No. 3 105 Tomato and Celery galad IW Tomato and Sweetbread Salad IfHi Walnut Salad KKi Waldorf Salad 106 Salad Dressing 10« P'l'ench Dressing 106 Mayonnaise 107 Mayonnaise Dressing 107 Aunt Jane's Cole Slaw Dressing 107 I'ICKLES, JKLLIES, PRp:SEnVKS. Cliow Chow,' No. 1 110 Chow Chow, No. 2 110 Chow Chow, No. 3 110 Chow Chow, No. 4 110 ( 'hiitney Sauce IH Bordeaux S;ui(>o Ill Chili Sauce Ill Sliirley Sauce Ill Pickled Cabbage Ill Pepper Cabbage 112 Cucumber Pickle 112 Cucumber Relish 112 Something Nice Pickle 112 High Toned Pickle 112 Pepper Hash 113 Pickled Onions 113 To Can Little Pickles 113 Tomato Catsup, No. 1 113 Timiato Catsup, No. 2 113 Tomato Catsup, No. 3 114 Cold Catsup 114 Grape Catsup 11 4 Elderberry' Jelly 114 Mrs. Thome's CuiTant Jelly 11.5 Cranberry Jelly 115 Jellied C'ranbcrries 115 Lemon Rutter 115 Lemon Rulter 115 Rhubarb, Canned 115 (;ingor Pears .' 115 Si)iced Pears 116 Euchred Peaches 116 Grape Conserve 116 Grapefruit Marmalade 116 Euchred Cherries 116 Pinea])i)le Marmalade 116 Quince Honey 117 Seedless Jam 117 Canned Peaches 117 Spiced Peaches or Pears 117 .\pplo Butter 117 Strawberries or Cherries, Preserved in the sun 118 C.\NDY. Boiled Fondant 119 Uncooksd Fondant 119 Butter Scotch 119 Butt?r Scotch 120 Caramels 120 Easy Caramels 120 Cream Taffy 120 Cream Candv 120 DEC 28 1S1I F'age Creamed Dates 120 Pai'isian Creams 121 Fudge, No. 1 121 Fudge, No. 2 121 Cocoanut Pudge 121 Choc date Fudge 121 Sultana Fudge 122 Sea Foam Fudge 122 Sea Foam 122 Moravian Mint Cakes 122 MoIa-5ses Candy 123 Peanut Candy 12.'! Peanut Candy, Clear 12.1 Peanut Brittle 12." Cough Candy 123 MISCELLANEOUS. Unfer'nented Grape Juice 124 Red Raspberry Vinegar 124 Cherrj' Vinegar 124 Iced Tea 124 Cheese Sandwiches 124 Nut Sandwiches 124 Strawberry or Raspberry Cocktail 125 Oyst.n- Cocktails 125 Banana Fritters 12."i INVALID COOKEKY. Beef Tea V>G Raw Beef Tea 126 Barley Gruel 127 Dried Flour 127 Baked Milk 127 Chicken Broth 127 Clam Broth 127 Flaxseed Lemonade 12S Fresh Buttermilk 128 Hop Tea 128 Infant's Food 128 Jelly Water 128 Koumiss 128 Lime AVater 12S Mutton Broth 128 Mulliod JeViy 129 Oyster Toast 129 Rico Jelly 129 Soup for Invalid 129 Toast 129 Toast Wat or 130 Tapioca Cup Pudding 130 HOUSEHOLD HELPS. To Sweeten Rancid Lard 131 .Stove Lining 131 Preparation for Cleaning Carpet on the Floor 131 Fmniture Polish 131 To Remove Stains from Marble 131 To Remove Rust from Steel 131 To Remove Machine Oil 132 To Wash Straw Matting 132 To Take Out Mildew 132 To Prevent Freezing 132 To Remove Mold in Cellars 132 To Clean Stove Pipe 132 ^H One copy del. to Cat. Div. JAN fi !9U: