Class 1%V5 Book Mj31 Copyright N". COPYRIGHT DEPOSIT. The " We may live without friends, We may live without books, But civilized man cannot live without cooks." Malone Cook Book Compiled from Recipes contributed by Ladies of Malone and published by the Woman's Aid Society of the FIRST CONG REG A TIONAL CHURCH, Malone. New York. Rutland, Vt.: THE TUTTLE COMPANY. Printers. BHARY OF j uPESS. \ >ie» Received 14 1903 ght tnuy 1- XXe.N« ^1 3. rl )PY B. ] A^ FIRST EDITION EDITED BY riRS. C. S. RICHARDSON and MRS. M. E. McCLARY SECOND EDITION REVISED BY MRS. GEORGE HAWKINS and MRS. M. E. McCLARY THIRD EDITION REVISED AND ENLARGED BY MRS. GEORGE HAWKINS, MRS. M. E. McCLARY MRS. C. W. BREED, MRS. D. R. DEEDING and MRS. W. H. KING. FOURTH EDITION REVISED AND ENLARGED BY MRS. GEORGE.. HAWKINS,.,, .MRS. M. E. McCLARY ": 'yl A ?:Mfei.c. m breed, Mp:S.,p,,IJ, BELDING, and MRS. W. H. KING. € f » « ' « ■ Copyrighted 1903 by the Woman's Aid Society First Congre- gational Church, Malone, N. Y. CONTENTS. Weig"hts and Measures, Time Required for Cooking, . Table Service, Soups, Fish and Oysters, Meats and Poultry, . Fish and Meat Sauces with Relishes, Croquettes, . Vegetables, Salads, Eggs, . . Cheese Dishes and Sandwiches, Bread, Breakfast and Tea Cakes, Pies and Puddings, Pudding Sauces, Desserts, Frozen Desserts, Cakes, Fillings for Layer Cakes, Small Cakes and Cookies, Pickles and Relishes, Preserving, Canning and Jellies, Coffee, Tea and Other Beverages, Chafing-dish, Candy, For the Sick, Miscellaneous, 6 7 8 11 17 24 37 41 45 56 66 70 75 90 110 113 120 129 139 144 150 156 164 168 172 177 180 A Table of Weights and Measures for House- keepers. '-'■With weights and measures just and true, With stoves of even heat, Well buttered tins and quiet nerves. Success will be complete.'''' Ten eg-gs, ..... One pound One quart of flour, Two cupfuls of butter, One generous pint of liquid, Two cupfuls of granulated sug-ar, Two heaping- cupfuls of powdered sug-ar, One pint of finely chopped meat, packed solidly. The cup used is the common kitchen cup, holding half a pint. Two and one-half teaspoonfuls make . . One tablespoonful Four tablespoonfuls make . . . One wineglassful Two wineglassfuls make .... One gill Two gills make .... One teacupful Two teacupfuls make .... One pint Four teaspoonfuls of salt make . . One ounce One and one-half tablespoonfuls granulated sugar make One ounce Two tablespoonfuls of flour make . . One ounce One pint of loaf sugar weighs . . Ten ounces One pint of brown sugar weighs . . Twelve ounces One pint of granulated sugar weighs . . Sixteen ounces One pint of wheat flour weighs . . Nine ounces One pint of corn meal weighs . . . Eleven ounces A piece of butter the size of an o.^^ weighs . about 1 \ ounces One square of Baker's chocolate weighs . One ounce Time Required for Cooking the following Meats and Vegetables. Beef, sirloin, rare, per pound, eight to ten minutes. Beef, sirloin, well done, per pound, twelve to fifteen minutes. Chickens, three to four pounds weight, one to one and one-half hours. Duck, tame, from forty to sixty minutes. Lamb, well done, per pound, fifteen minutes. Pork, well done, per pound, thirty minutes. Turkey, ten pounds, three hours. Veal, well done, per pound, twenty minutes. Pototoes, boiled, thirty minutes. Potatoes, baked, forty-five minutes. Sweet potatoes, boiled, forty-five minutes. Sweet potatoes, baked, one hour. Squash, boiled, twenty-five minutes. Squash, baked, forty-five minutes. Green peas, boiled, twenty to forty minutes. Shelled beans, one hour. String beans, one to two hours. Green corn, from twenty to thirty minutes. Asparagus, fifteen to thirty minutes. Spinach, one to two hours. Tomatoes, one hour. Cabbage, forty-five minutes to two hours. Cauliflower, one to two hours. Dandelions, two to three hours. Beet greens, one hour. Onions, one to two hours. Beets, one to five hours. Turnip s, forty-five minutes to one hour. Parsnips, from one-half to one hour. lo TABLE SERVICE Bills of fare can easily be made from the following table and served in the order indicated: First Course — Raw oysters. Second Course — Soup. Third Course— Fish. Fourth Course — Entrees: croquettes, sweet breads, fricassees. Fifth Course — Roast meats. Sixth Course — Sherbet. Seventh Course — Entremets: dressed vegetables, served alone each, as asparagus, spinach, cauliflower, macaroni, dressed eggs, etc. Eighth Course — Game. Ninth Course — Salad. Tenth Course — ^Cheese — macaroni dressed with cheese, cheese omelet, etc. ; cheese and salad often served together. Eleventh Course — Puddings, charlottes, creams, etc. Twelfth Course— Glaces: anything iced— ice cream, water ice, frozen pudding, etc. Thirteenth Course — Dessert: fruit, nuts, raisins, bonbons, etc. Fourteenth Course — Coffee. It is very simple to prepare a dinner "a la Russe," as the many dishes do not have to be hot and in perfection the same minute, and served all together, but each succeeding course can be prepared while the other is being served and eaten. For a " tea party," or, in city parlance, "high tea," the coffee and tea equipages stand before the hostess. The table may be ornamented with fruit and flowers, but not in the formal fashion of a dinner party. Preserves may stand on the table in glass dishes. Fried oysters, croquettes, chops and green peas, omelet and cold meats of various kinds may be served by the host. Vegetable and other salads are always welcome, and hot bread and coftee indispensable. Bouillon often forms a first course. With bouillon a large tea- spoon is provided. SOUPS *' Good broth and good keeping do much now and then. Good diet with wisdom best comforteth men. ' ' General Directions. — The basis of all good soups is the broth of meat. Put the meat into cold water, allowing one and one-half pints for one pound of bone and meat — equal quantities of each. Do not let it boil for the first half hour; then simmer slowly till done, keeping the pot closely covered. The next day, when the soup is cold, remove the fat. Beef Stock. — Half a shin of beef; cover it with cold water, and boil slowly five or six hours, salt it and strain. In the morning take off fat. Then add the vegetables and herbs used for seasoning, cooking all well together about one hour. Strain the soup before sending to table. Rice or Barley Soup. — Add to the above half a cup of rice or barley, and boil for one hour. Vermicelli Soup. — One cup of vermicelli; break it up and boil ten or fifteen minutes. Then add to beef stock. Macaroni Soup. — One cup of macaroni; boil three-quarters of an hour. Then add to beef stock. Consomm^. — Four pounds of the lower part of a round of beef, four pounds of the knuckle of veal, two tablespoons of butter, six quarts of cold water, one large onion, one-half a carrot, three stalks of celery, one tablespoon of salt, bouquet of herbs and a few spices. Cut the beef and veal into pieces, put one tablespoon of butter into a very clean soup kettle with the pieces of meat, stir over a hot fire until the meat is browned but not burned. Then add one quart of water; cook until a glaze has formed on bottom of the kettle, say about one hour. Then add five quarts of cold water, let it come slowly to the boiling point, set back and simmer for six hours. Remove scum from time to time. One hour before serving, add vegetables which 12 SOUPS have been cut fine and browned in one tablespoon of butter. Add herbs and spices and one tablespoon of salt. When done strain through a fine cloth into a bowl and cool without covering-. If the Consomme is not clear, put over the fire again, bring to the boiling point and add the white and crushed shell of one ^^^, mixed with a little cold water, boil two minutes, then stand on back of range to settle, then strain through two thicknesses of cheese cloth. Bouillon. — A knuckle of beef well cracked and a small veal bone; one-half each of a carrot, turnip and onion; a little celery. Cover the^bones with water and let kettle stand where it will boil slowly all da3^- -twelve hours if possible; the last three hours have the vege- tables in. Salt, strain through a colander into a stone jar; in the morning remove all fat. Heat the jelly, which should be solid, and strain through a flannel bag. Bouillon is simply good, strong stock, well seasoned. Mrs. L. C. Wead. Bouillon, No. 2. — Should be served in little china cups. Place a fowl that has been half roasted in the soup kettle, with three pounds of lean beef, salt and pepper them and pour over them three quarts of cold water. Then set it over a good fire. In about halt an hour remove the scum, then add ordinary sized carrot, one small leek, one stalk of celery, a little parsley, bay leaf, one onion and two cloves, clove of garlic, let it simmer for about five hours, then skim again; strain into an earthen bowl, where it can cool rapidly. When ready to serve, heat. Mrs. J. R. Flanders. Vegetable Tomato Soup. — Two quarts beef stock, one can or one quart of fresh tomatoes, one-half can or one-half pint fresh peas, same quantity string beans, cut in small pieces, and a small onion, cut fine. Cook all in stock, season with pepper and salt. Do not strain. Serve with squares of toast. Mrs. Ralph. Black Bean Soup.^ — Soak one pint of black beans over night. In the morning pour oft' the water, and add three quarts of water, with any bones, either of beef or mutton. Boil slowly five or six hours. When half done add one scant teaspoon of cloves in a bag, and an SOUPS 13 onion, if liked. Skim carefully if it is to be used the same day. Strain it, mashing the beans slightly with a spoon. Lay slices of lemon and hard boiled o.^^ in the tureen, and pour the soup upon them. Mrs. Richardson. Bean Soup. — To about three pounds of a well-broken joint of veal add four quarts of water, and let it boil one hour. To this add a scant pint of beans, which have been previously soaked over night and parboiled. Let cook slowly two hours. Season with pepper and salt. One-half hour before going to the table add a cup of sweet milk; also a small piece of butter. Serve with crackers. Mrs. Emma Hawkins. Pea Soup. — Use one quart of split peas, soaking them over night. Put over the fire at nine in the morning, in four quarts of cold water; add one finely chopped onion and a pound of salt pork. Boil four hours; strain and put back on the stove for one-half hour. Mrs. Gillett. SpHt Pea Soup. — One cup of peas, three pints of cold water, one tablespoon of butter, one tablespoon of flour, one-half teaspoon of sugar, one teaspoon of salt, one salt spoon of white pepper. Soak peas over night, put them on to boil in three pints of cold water, and let them simmer until dissolved, adding enough water as it boils away to keep three pints of liquid in the kettle. Keep well scraped from the sides of kettle, and when soft, rub through a strainer, and put on to boil again. Add either water, stock, milk or cream to make the consistency 3^ou wish. It .should be more like a puree than a soup. Cook the butter and flour together, and add to the strained soup w^hile boiling; add salt and pepper, and when it has simmered ten minutes serve at once with toasted dice of bread. It must always be strained, and thickened with flour and butter, or it will separate as it cools. It may be varied in many ways, hy adding half of a can of tomatoes before straining, or by boiling with the peas a small onion, or by adding any remnants of bone or meat. Mrs. J. Lincoln. '4 SOUPS Tomato Soup. — One can or a quart of nice ripe tomatoes, chopped fine; also, two or three good-sized onions, chopped fine, a handful of rice, two quarts of water. Boil nearly an hour. Then add pepper, salt, and butter the size of a small egg; last, add one quart of good, rich milk. Taste, and season more if needed; it requires a good deal of salt. Mrs. J. S. Phillips. Tomato Soup. — One quart can of tomatoes, three pints of milk, a large tablespoonful of flour, butter the size of an o.^^, pepper and salt to taste, a scant teaspoonful of soda. Put the tomato on to stew and the milk in a double kettle to boil, reserving, however, half a cupful to mix with the flour. Mix the flour smoothly with this cold milk, stir into the boiling^'milk, and cook ten minutes. To the tomato add the soda, stir well, and rub through a strainer that is fine enough to keep back the seeds. Add butter, salt and pepper to the milk, and then the tomato. Serve immediately. A little ■whipped cream added when serving improves this. If half the rule is made stir the tomatoes well in the can before dividing, as the liquid portion is the more acid. Miss Mary Meehan. Tomato Soup. — Put into a sauce-pan one quart of stewed or can of tomatoes, one pint of stock, one bay leaf, one small onion, sprig of parsley, let all cook for fifteen minutes, press through a sieve to remove seeds, return to the sauce-pan and place on the range, rub a tablespoon of butter and two of flour together until smooth and stir into the soup when boiling. Stir constantly until smooth, add salt and pepper. Serve with Croutons. Potato Soup.^ — Three potatoes, one pint of milk, or milk and water, one teaspoon of chopped onion, one-half teaspoon each of flour and butter. Cook onion in milk, then add the potato, which has been previously boiled and mashed. Rub through strainer and return to kettle. Stir flour and butter together, add a little soup and stir into the remaining soup. Boil a few moments, season with pepper, salt and a little parsley. Serve with toasted crackers. Stewed Oysters. — One quart of milk, one quart of water; salt SOUPS 15 and pepper to taste; six crackers rolled fine and cooked in the milk and water twenty minutes; then add three pints of oysters and half a cup of butter, and let it come to a boil. Mrs. F. J. Seaver. Oyster Soup. — Put one quart of oysters in a colander to drain, then pour over them one pint of cold water and drain it into the liquor. Put the liquor into the sauce pan and when it boils skim it. Add one pint of milk or cream. Wash the 03^sters by allowing cold water to run over them through the colander. Add them to the soup with one tablespoon of butter, salt^ and pepper to taste. Let all come to a boil and serve. Turkish Soup. — Bring to the boiling point one quart of good stock (white preferable). Add to it one teaspoon of onion juice, blade of mace, one bay leaf and a little parsley if liked. Stand over a moderate fire fifteen minutes. Then strain and add two-thirds of a pint of milk, salt and pepper to taste. When ready to serve take kettle from the fire and add quickly the yolks of two eggs, beaten with two tablespoons of cream. Serve immediately with cheese croutons. Mrs. Hawkins. Turkey Soup. — Boil a turkey or chicken carcass, dressing and all, for two hours, adding one onion. Take out and chop all the meat and return to the soup. Then add stalks of celery, cut fine, and thicken with two tablespoonfuls of flour. Half an hour before serving, add one cup of cream or milk. Mrs. Breed. White Stock for Soup. — To four pounds of veal, lamb or chicken, put five quarts of cold water. This should be heated only moderately for the first half hour, after which place the pot on back of stove, allowing the soup to simmer for four or five iiours or until the meat falls from the bones. Strain through colander into an earthen dish, add a little salt and set to cool; when cool remove fat. Mrs. Breed. Cream of Celery Soup.— To one pint of white stock add a small onion, large cup of celery cut in small pieces, cook until soft enough J 6 SOUPS to strain throug-h a sieve, after which return to the kettle; add one pint of milk; thicken to the consistency of cream, using- about one tablespoon of flour. Just before serving add one pint of cream and a piece of butter the size of a M^alnut. Mrs. Breed. Asparagus Soup. — Follow directions"for celery soup, substituting- asparag-us for celery, and use the asparag-us tips to drop in about five to ten minutes before serving. Cream of Green Peas. — Follow the directions for celery soup, substituting one pint of green peas for celery. Corn Soup. — One pint of grated corn, one quart of milk, one pint of hot water, one even tablespoonful of flour, two tablespoonfuls of butter, one slice of onion, salt and pepper to taste. Cook the corn in the water thirty minutes. Let the milk and onion come to a boil. Mix the butter and flour together, add a few tablespoonfuls of the boiling milk, when smooth, stir into the milk and cook eight minutes, remove the onion, strain corn and add to the above. After cooking a little add one cup of sweet cream, and when thoroughly heated, a small piece of butter, and serve. Mrs. H. E. King. Corn Bisque. ^Take one can of corn, place on back of stove, let it cook slowly for three or four hours, then strain through a colander. To the liquid add one pint of milk, and thicken as desired, (about one tablespoonful of flour). Just before serving, add one cup of sweet cream which has been heated, and butter size of a walnut. Salt to taste. Serve when hot. Makes enough for eight or ten bouillon cups. Mrs. S. T. Carpenter. Velvet Soups.— To a quart of strong, well-flavored consommo (beef, chicken, mutton, game, or "combination ") add a large cupful of rich cream which has been poured boiling hot on the beaten 3^olks of four eggs mixed with four tablespoonfuls of cold cream. As a last touch of seasoning in reheating, add a little powdered mace. Boiled chestnuts or blanched almonds, pounded to a paste, may be added, if desired. FISH AND OYSTERS " The best fish is the one that's caught.'" Baked Trout. — Dry fish thoroughly, inside and out. Sprinkle inside with pepper and salt, and put in a small cup of butter. Cut fish in sections and insert small strips of salt pork; put in dripping- pan, on a rack. Just before taking from the oven pour over the fish a coffee cup of sweet cream. Let brown if necessary; thicken gravy with a little flour. Stuffed Lake Trout.— Clean the fish and prepare a dressing of bread crumbs, butter, salt, pepper, a little milk, to moisten, and fill the fish. Bake about one hour. Miss W. Childs. Fish Dressing. — One cupful of stale bread crumbs, moisten with a little cold water, add a small onion chopped very fine, or the juice. One teaspoonful of thyme, savory, parsley, salt and pepper to taste, mix with one &gg, stuff, tie, and bake with slices of salt pork until done. Mrs. W. S. Lawrence. Brook Trout, Fried. — Wash, wipe and roll in meal or flour; drop into the frying pan of hot butter; fry to a nice brown. After removing the fish, pour a cup of cream into the frying pan, adding a little pepper and salt; boil a minute or two and pour over the trout. Mrs. Gillett. Adirondack Trout. — ^Catch'em; remove inwards; pack in fine salt to slime — two ounces to each pound of fish; let them remain in slime twelve hours; then clean thoroughly and pack in broken ice and swamp moss; keep in a cool place till used. To fry, put a piece of butter size of an egg in a pan; heat as hot as possible without burning; drain and lay trout in pan; salt lightly; cook on one side; remove pa7i from fire; turn the trout and crisp to taste. Serve la ivoods, M. E. McClary. i8 FISH AND OYSTERS Boiled Salmon. — The middle slice of salmon is the best. Sew- up neatly in cheese cloth, boil a quarter of an hour to the pound in hot salted water. When done, unwrap with care, lay upon a hot platter, taking- care not to break it. Have ready a large cupful of drawn butter, very rich, in which has been stirred a tablespoonful of minced parsley and the juice of a lemon. Pour half upon the salmon and serve the rest in a boat. Garnish with parsley and sliced eg-gs, or slices of lemon. Any fresh iish can be cooked in this way. Turbot a la Creme.— Take a white iish or two pounds of halibut; steam or boil twenty minutes; break in flakes; remove the bones and sprinkle with salt and pepper. Take one quart of milk, three large slices of onion, a little parsley; put over the fire and boil one minute; mix four tablespoonfuls of flour with one-half cup of butter, add a little milk and mix to a cream; then pour it into the boiling- milk and stir and cook until it forms a thick cream; take from the fire; add the yolks of two well- beaten eg-gs, and strain through a coarse strainer. Put in a buttered baking dish a layer of sauce and a layer of fish alternately until the dish is full, the sauce being on top; sprinkle with bread crumbs and bake one-half hour in a moderate oven. May be baked in shells. Mrs. J. E. Taylor. Creamed Codfish. — Put fish on the stove in cold water; keep warm, but do not boil until the fish is softened; remove bones and skin, shred finely and put it in a sauce pan with rich milk, in proportion of one pint of milk to one coffee cup of fish; let it come to a boil and thicken with a teaspoon of flour. Just before taking from the stove stir in butter size of an \^^^', and one beaten ^^^. Season with pepper and garnish with hard-boiled eggs, or place poached eggs carefully on fish with a little salt and pepper on each &^^. If you wish, the fish may be shredded before putting in cold water. Fish prepared as above is good poured over buttered toast. Codfish Balls. — One coffee cup of boiled codfish, picked very fine; add two cups of mashed potatoes, one ^^^, three tablespoons of cream, FISH AND OYSTERS ig and butter size of an egg; salt and pepper to taste. Beat all together until very light; make into balls, roll in flour and fry in butter. Enough for five persons. Nellie O'Connell. Codfish Balls. — One quart of potatoes, pared and sliced; one pint of codfish, finely shredded; two eggs, one tablespoon of butter. Boil potatoes and codfish together, mash and add the beaten eggs and butter. Beat all together until very light. Shape in balls and fry like doughnuts. Mrs. Chipperfield. Note. — One-half teaspoon of mustard improves fish cakes. Codfish and Potatoes.— Prepare the fish as for fish balls, only not as fine; put in a baking dish, with alternate layers of cold boiled potatoes sliced and seasoned with butter and pepper. Pour over all two cups of sweet cream or cream sauce. Bake one-half hour. Mrs. Pease. Codfish Fried in Butter. — Pull codfish apart and soak over night. In the morning put in a dry towel, absorbing all the water. Make a batter of .two eggs, a tablespoon of flour; roll the fish in this and fry in butter. Miss Chambers. Broiled Fish.— Wash and dry fish in a towel. Place on a greased broiler, flesh side down, over clear coals, but not so hot as for beef steak. Season with butter, pepper and salt. Salt fish freshened twenty-four hours is also good broiled. Salt Mackerel. — Freshen over night with the flesh side down. Bake in dripping pan one-half hour; then place on hot platter and add one small cup of sweet cream and a little butter. Mrs. McClary. Broiled Mackerel.— Soak the fish in a large pan of cold water, flesh side down, for eighteen hours; change the water. When ready to cook, wipe dry and lay on a greased broiler, broil with flesh side down, over a clear fire, then turn and broil the skin side. Be care- 20 FISH AND OYSTERS ful, as this side burns quickly. When cooked place on hot platter and spread with butter or serve with Maitre d' Hotel Sauce. Mrs. Rorer. Broiled Finnan Haddie.— Plunge fish into boiling water and let it remain five minutes, then dry thoroughly on a cloth. Broil over a clear fire, flesh side down at first, turning occasionally to keep from burning; the skin side needs only to brown, the flesh side needs the cooking. When done put on hot platter with a little butter, or one tablespoon of melted butter and a teaspoon of lemon juice. Broiled Shad Roe. — Wash and dry the roe with care not to break the skin, place it on a well-greased broiler and rub it with butter once or twice during the time of broiling; cook to a nice brown, place it on a hot dish and cover with a Maitre d' Hotel sauce. Can be baked or cooked in a Saute-pan. Halibut a La Flamande.— Have steaks two inches thick cut from the halibut, cover the bottom of a baking pan with one tablespoon each of butter in small bits, onion and parsley chopped fine, one- half teaspoon of salt and a few dashes of pepper. Lay the steak on this. Beat the yolk of one o.^^ light, brush it over the top of the fish and cover with one tablespoon each of onion and parsley chopped fine, one tablespoon of butter, one-half teaspoon of salt and a little pepper. Pour over each steak one teaspoon of lemon juice. Bake forty minutes. Garnish with lemon and parsley. Serve with HoUandaise sauce. Mrs. J. E. Ta3dor. Broiled Halibut. — Season the slices with salt and pepper, and lay them in melted butter for half an hour, having them well covered on both sides. Roll in flour and broil from twenty to thirty minutes over a clear fire. Serve on a hot dish, garnishing with parsley and slices of lemon. The slices of halibut should be about an inch thick and for every pound there should be three tablespoonfuls of butter. Miss Parloa. FISH AND OYSTERS 21 Escaloped Fish. — Take cooked fresh fish; put alternate layers of fish and cream sauce in a baking- dish. Cover with fine cracker crumbs and pieces of butter. Bake one-half hour. Oyster Cocktails.— In a wineg-lass put one tablespoon of lemon juice, four tablespoons of tomato catsup, tliree drops of tabasco sauce, a dash of celery salt and a dash of Worcestershire sauce for six oysters. Mrs. L. C. Wead. Escaloped Oysters.— Butter a dish that is about three inches deep; put in a layer of cracker and bread crumbs; then a layer of oysters free from their liquor; then bits of butter; sprinkle with pepper and salt; do this until you have used a quart of oysters; over the whole pour a teacup of sweet cream, and bake three-quarters of an hour. Mrs. Parmelee. Fried Oysters. — Take with great care from the liquor as many oysters as you wish to fry; lay flat on a soft napkin; press another lightly over to absorb all liquor; beat several eggs in bowl; roll fresh, crisp oyster crackers to fine powder; melt enough sweet butter to cover bottom of pan one-eighth inch deep; dip each oyster in eggs, and roll in cracker, without breaking the oyster, until completely incrusted; place carefully in pan, and fry quickly to nice brown; turn oysters so as not to break crusting. Serve on hot plates with buttered toast. T. W. Miller. Note. — Serve with oysters finely shredded cabbage, with French dressing. Fricasseed Oysters. — Put in a sauce pan one quart of oysters with their liquor, boil a little, then put in a colander, shake well until thoroughly dry, then put back in the sauce pan with a cup of sweet cream, a little butter, a little white pepper and salt; put a tablespoon of flour into the cream to thicken. Serve on toast. Mrs. Belding. Creamed Oysters.— Put butter size of an English walnut into a sauce pan, add a little parsley, celery, onion, mace, nutmeg, and a small piece of bay leaf. Let simmer, but not brown. Sprinkle in two 22 FISH AND OYSTERS tablespoonfuls of flour, cook, stirring constantly. Pour in strained juice of one and one-half pints of oysters (hot), cook slowly for one- half hour. Then add one-half cup of thick cream, heated. Run throug-h a sieve. If not thick enough add a little more flour wet with milk. Season with red pepper and salt, juice of one-half lemon. Cook oysters in sauce until plump and hot. Mrs. S. A. Beman. Deviled Scallops. — Put one quart of scallops in sauce pan, bring to boiling point in their own liquor, drain and chop fine, saving liquor. Put three tablespoonfuls of butter in a bowl, beat to a cream, add scant teaspoonful of made mustard, one teaspoonful of salt, dash of cayenne, and beat well. Now add one cup of hot stock. Stir scallops and then liquor into this sauce and let stand one-half hour. Then put in baking dish or shells. Sprinkle with crumbs and dot with butter and bake in a moderate oven twenty minutes. Miss Parloa. Scallops Fried in Batter. — Make a batter of one pint of flour, two eggs, one tablespoonful of salad oil, one teaspoonful of salt, nearly one-half pint of milk. Beat eggs light, add milk, then pour the mixture upon the flour. Beat hard for two or three minutes. Then add salt and oil. Drain and dry one quart of scallops, season with salt and pepper. Drop into the batter and then drop spoonfuls of scallops and batter into boiling lard. Cook for three minutes, drain and serve at once. Miss Parloa. Deviled Crabs.— Twenty-five live crabs steamed about twenty minutes; pick them out carefully, bodies first, then the claws. Take four hard boiled eggs, mash fine, mix them with crab meat, fork them together. Take two cups of milk, two tablespoons of butter and two of flour creamed together; have the milk scalding. One tablespoon of Worcestershire sauce, about one-third of a nutmeg grated, a little cayenne pepper, salt to taste. Take fifteen shells and wash carefully, then fill shells and cover with white dried bread crumbs, put a little butter on each and brown in the oven. Mrs. Frank Haven. FISH AND OYSTERS 23 A Simple Timbale of Halibut. — Take a half pound of uncooked halibut. Cut it into fine pieces, pound it in a mortar, and pass it throug-h a sieve. Mix a cupful of white bread crumbs with a half cupful of cream, and stir until it makes a smooth paste; remove it from the fire, add the fish pulp, a half teaspoonful of salt, and a dash of paprica. Then beat in lig-htly, a little at a time, the whipped whites of five egg-s. Fill buttered timbale molds with the mixture, and place them in a pan of hot water in a moderate oven for thirty minutes. This will fill a quart mold, or eight individual molds. Serve with a white or with a tomato sauce. Mrs. Belding-. Salmon Wiggle. — One and one-half cups of milk, four tablespoons of butter, three tablespoons of flour, one cup salmon picked apart with fork, one cup green peas, pepper and salt to taste. Make a sauce of the milk, butter and flour. When it thickens, stir in peas which have been previously warmed. Serve hot. Sadie Thompson. Little Pigs in Blankets. — Take as many large oysters as are wished and dry them with a towel. Have some fat bacon cut in very thin slices, cover each oyster with them and pin on with wooden toothpicks. Broil or roast them until the bacon is crisp and brown. Do not remove toothpicks. Serve hot. " Within these folds we may confidently look to find the intel- lectual powers of man." — Duke of Ar gyle. MEATS AND POULTRY " JV/io can offef such a dish May dispense with soup or fish; And if he a guest should wish, Let him send for vie.'''' Roast Beef. — Place meat on a rack which will raise it a little above the bottom of the pan. Put in a corner of the pan a half tea- spoonful of salt and a quarter of a teaspoonful of pepper. Put in also two tablespoonfuls of water. Place in a very hot oven for fifteen or twenty minutes until meat is browned; then lower the temperature of the oven and cook more slowly until done; baste frequently. Allow fifteen minutes to the pound. Mrs. Belding. Yorkshire Pudding. — One pint of milk; one teaspoonful of salt; two cups of flour sifted with one teaspoonful baking powder; four egg-s, beaten thoroughly; mix all together quickly — eggs, milk and salt, then flour — pour off fat from the gravy in the pan, and then pour in the pudding. Continue the roasting, letting the drippings fall on the pudding; baste the meat with the gravy taken from the pan. From half an hour to fifty minutes will make the pudding. Cut the pudding in small squares and serve about the beef, or separately if preferred. Mrs. C. L. Hubbard. Beef a la Mode. — Take from six to eight pounds of the round of beef, free from bone; one-fourth pound of salt pork; cut the pork into one-fourth inch strips, pepper, and draw through the beef with a larding needle; place in a kettle one-third full of boiling water — keeping the beef from the bottom of the kettle by placing a wire frame or narrow pieces of board under it. Then cut fine two or three carrots, one large onion, and put over the beef; keep enough water in the kettle to steam the meat; care should be used not to burn. Cook three to four hours, keeping the kettle closely covered; when done remove the beef, leaving carrots and onions in liquor, which thicken for grary. Mrs. Ralph. MEATS AND POULTRY 25 Smothered Beef and Onions. — Take a good-sized steak (round is the best) and six onions; remove bone from steak; chop onions fine; pepper and salt; place on steak, and roll; fasten firmly; put in fry- ing pan with a little water; cover closely, and steam about fifteen minutes; then put a good-sized piece of butter in the pan, and cover again; steam till done,, having just enough water in pan to keep from burning. Mrs. Ralph. Irish Stew.— Take the remnants of a roast of beef; pare four potatoes and slice one-half inch thick; one or two onions cut up fine; one-third cup of rice, if desired. Place meat over fire in three quarts of cold water, two hours before dinner, onions and rice one hour, potatoes twenty minutes. Season with pepper and salt. Remove bones and add dumplings fifteen minutes before serving. For the dumplings use one pint of flour, two rounded teaspoonfuls baking powder, salt, and sweet milk for a stiff batter. Drop by spoonfuls into boiling soup fifteen minutes before serving. Do not raise the cover or let the soup cease to boil after they are added. Mrs. McClary. To Broil Beefsteak. — A perfect steak should be from one and one-half to two inches thick. Trim it a good shape, heat the broiler very hot, greasing with a piece of the fat. Lay outside edge towards the handle so that the fat may run on the meat. Place it close to the hot coals and count ten slowly, turn it and do the same, to sear the outside and keep the juices in, then hold it farther from the coals, turning very frequently. Broil from eight to fifteen minutes according to the thickness of the steak. A steak should be rare, but not raw, should have a uniform red color and be full of juice. Put on hot platter, sprinkle with salt and pepper, and spread with butter. It is excellent with tomato or mushroom sauce poured over the steak. Mrs. Belding. Hamburg Steaks. — Chop one pound of lean raw meat very fine, remove all the fiber possible. To the mince add one-half table- spoonful of onion juice, one-half teaspoonful of salt, one-fourth tea- [31 26 MEA TS AND PO UL TR Y spoonful of pepper, dash of nutmeg, one egg. Form into small balls and flatten, or shape in tin, good inch and a half thick. Broil same as beefsteak. Serve with Maitre d'Hotel sauce. Roast Steak. — Have two pounds of good tender steak. Have ready a dressing of bread crumbs; spread this on the steak and roll; tie firmly. Have the oven hot, and bake an hour. Sprinkle on salt and pepper just before it is done. Mrs. Gillard. Potted Beef. — Take a large beef shank, and put into enough cold water to cover it. Boil till very tender — till all the bones and cartilage can be easily removed. Chop the meat fine, and replace in the pot with the liquor, which should be about one quart. Let it simmer gently; season with salt, pepper and a little sage or summer savory if you wish. Press, and when cold cut into slices. It is convenient for tea. Mrs. Gilbert. Beef's Tongue. — Boil a fresh tongue in salted water one and one- half hours. Before putting it in the water, trim it carefuUj^ and skewer into good shape. When it is boiled remove the skin. If it is to be used cold, replace the skewer, put it again in the water in which it was boiled and let it remain until cold. If used hot, pour over it a white or a piquante sauce, garnish with parsle\^ Spinach is a good vegetable to serve with tongue. Mrs. Belding. Creamed Dried Beef. — One cup of dried beef. Let it soak in warm water a few minutes; pour off the water and add one pint of milk and cream. Thicken with a little flour, and season with pepper, salt and butter. Just before taking from the stove add one ^^^, well beaten. Packing Beef. — For one hundred pounds of beef, take four quarts of salt, one and one-half ounces saltpetre, one and one-half ounces soda, four pounds sugar. Rub this together and then rub on the beef; pack very tightly and solidly; this makes the brine. For small families use small package, that each layer may be as small as possible, as taking away part of a layer drains the brine from the MEA rs AND PO UL TR Y 27 remainder of the layer. Adding water takes away the peculiar excellence and tenderness of the beef. George Hawkins. Corned Beef Hash. — To one heaping measure of meat chopped fine, allow two measures of chopped potato, season with pepper; put in frying pan and moisten with milk or cream; when hot add a generous piece of butter and mix. It may now be put in a baking dish and cooked in a quick oven until brown or left in the frying pan and cooked fifteen minutes, stirring occasionally. Mrs. James Sawyer. Hash Balls. — Prepare hash as above, form into small, round cakes about an inch thick; dip in ^^^, roll in bread crumbs and fry like croquettes. Serve with tomato sauce. Meat Puffs. — Chop meat that has been previously cooked; season well with pepper, salt and butter; moisten with a little stock or water. Make nice puff paste; roll thin; cut into round cakes; fill with meat and bake. Serve warm. Miss Amelia Greeno. Chopped Beef. — Take tender steak and chop very fine, removing all the fibre; make into a flat ball. Put it on the broiler over bright coals, only heating through; season with butter and salt. Nice for invalids. Mrs. Parmelee. Roast Lamb. — Put salt and pepper on the meat and with a flour dredge sprinkle on a little flour. Place in the dripping pan without water. If there is not enough fat to baste it, when thoroughly heated, throw on a cup of boiling water in which has been placed a little butter. Baste frequently. If you choose, use a dressing made as for turkey. Serve with mint sauce. Mrs. Gillett. Crown of Lamb with Peas. — In cooking it care must be taken that it is thoroughly done. With the length of the ribs on both sides a crown roast may be prepared which is very effective in appearance. Stand the. two pieces with the bone side outwards and draw them round together to a circle, tying or skewering them. Cover the ends 28 ME A TS AND PO UL TR Y of the bones with greased paper or a flour and water paste so that they will not char, then roast in a quick oven. In serving fill with nicely cooked peas. Ragout of Mutton. — For six persons. Three pounds of mutton, a carrot, a turnip, two tablespoons chopped onion, one quart potatoes, measured after being pared, and cut into one-half inch cubes; three tablespoons flour, three of butter, three pints of boiling water, and enough salt and pepper. Cut most of the fat off", and then cut meat in small pieces. Season and roll in flour. Put butter in frying pan, and all the vegetables (except potatoes), cut fine. Cook slowl}' five minutes, then add meat. Stir over a hot fire until a golden brown. Pour on the water and cook slowly one and one-half hours. Add potatoes and cook one-half hour longer. Mrs. Chipperfield. Venison. — Lard the venison, rub with butter and dredge with flour, place in a hot oven and roast fifteen minutes to every pound, basting every ten minutes, at first with melted butter, and then with its own drippings. When half done season with salt and pepper. When done put on hot platter, add two tablespoons of flour to the fat in the pan, add one pint of stock and cook; take from the fire and add one tablespoon of currant jelly, season with salt and pepper. Veal Cutlets. — Take cutlets and partly cook, then dip in a beaten &^g and roll in bread crumbs. Fry brown in lard and butter. When cooked, remove, and put a little water in the pan, thicken with teaspoon of flour, season with butter, pepper and salt; pour over cutlets and serve. Mis Greeno. Veal Pot Pie. — Take three pounds of veal; put in hot water, enough to cover; cook slowly about three hours, or till tender; renew water as it boils away. It is well to plan for this the day you are baking bread. Take of raised dough for dumpling as you would for biscuit; when light steam one hour in steamer. Cook the potatoes either by themselves or with the meat for half an hour. Put meat, ME A TS A ND PO UL TR Y 29 potatoes and dumplings on a platter and pour over gravy. For gravy- take some of the water in which the meat is cooked, thicken with flour wet in cold water. Season with butter, pepper and salt. Mrs. C. D. Hubbard. Veal Stew, English.— Three pounds of shoulder of veal, cut into four-inch pieces, stewed with a large onion, sliced, and a piece 01 salt lean and fat pork. When nearly done add salt and pepper, thicken gravy, adding a small can of button mushrooms. Stew fifteen minutes after. A little chopped parsley is an improvement. Mrs. W. S. Lawrence. Veal Balls.— Chop cold veal fine; add half as much bread crumbs and a little butter, stir in two eggs, season, make into balls, and fry in butter. Mrs. W. A. Short. Pate de Veau. — Three and one-half pounds of veal chopped fine, with one slice of fat pork, two crackers, rolled fine, two eggs, a piece of butter size of an ^^^, one tablespoon of salt, one-half tea- spoon of pepper, one nutmeg. Work all together in form of a loaf; put bits of butter on top, and cracker crumbs; put in baking tin and bake two or three hours, basting often. Mrs. Baker Stevens. Veal ii la Sweetbreads. — Cut veal steaks vety thin, then into pieces suitable for serving. Pound until very tender — dip into Qgg, then into bread crumbs. Have plenty of butter hot in frying pan and cook to a golden brown. Take meat from the pan and put in one-half cupful of cream, let boil one minute and pour over veal. Mrs. MacAllister. Blanquette of Veal.— One and one-half cupfuls of cold veal cut in thin bits as large as a quarter of a dollar, half a cup of finely chopped cooked ham. Butter a sauce pan and pour in a coffee cup of cream, when it boils stir in one teaspoon of flour wet in milk; let boil till it thickens, then add the meat, pinch of nutmeg, salt anj pepper to taste; lastly stir in the yolk of one egg beaten with a tablespoon of cold milk. Stir for a moment, then pour on a hot platter and garnish with hard boiled eggs and a slice of lemon. Mrs. Hawkins. 30 31 E A TS A ND PO UL TR Y To Bake a Ham. — Boil three hours, then take out of water, remove rind and sprinkle the top with flour rubbed with a little butter, stick cloves over and bake one hour. Mrs. L. Whitney. Boiled Ham. — Cover with cold water and boil slowly. A ham weig-hing twelve pounds will require five hours. If you wish to serve it hot, skin and sprinkle with a little sugar, sticking- in cloves. Then set in the oven thirty minutes. If to be served cold, do not remove it from the water until cold. To Fry Ham and Eggs. — Put slices of ham into a hot pan, fry until done, then remove and drop eggs in pan. If necessary add a small bit of lard to fry the eggs, frequently covering them with the hot fat. Head Cheese.— To one pig's head add one heart, one liver, one tongue. Clean the head nicely, put it all in a brine twenty-four hours, then boil until very soft, remove bones, and chop fine; add salt, pepper and sage to taste, and four small onions, chopped fine, mix thoroughly, put in a colander over a kettle of hot water over night; in the morning put weights on, and press like cheese. Mrs. Willard. Souse. — Take lean neck pieces of pig, also legs, chopping off feet, soak in cold water until blood is extracted, scrape thoroughly until white and clean. Boil tender till all bones and cartilage can be removed. Put meat in a colander and pick up fine, be sure to take out all small bones. Season with salt, pepper and sage. Put weights on and let stand until it is thoroughly drained and cold. Mrs. F. W. Lawrence. Sausage. — For each pound of lean fresh pork use one half pound of fat pork. Grind with a meat or vegetable grinder. Season with two teaspoonfuls of sage, finely sifted, one level teaspoonful of salt and one teaspoonful of pepper for each pound of the meat. Mix thoroughly and test b}'^ frying a small piece. Add more of the seasoning if desired. Pack in muslin bags five inches wide and twelve inches long. Mrs. McClary. ME A TS AND PO UL TR Y 31 Sausage. — Thirty pounds of meat, one-third fat and two-thirds lean, thirty-four teaspoonfuls salt, eig-hteen of sag-e, six of allspice, six of pepper, four of cloves. Mrs. M. K. Wead. Fried Pork and Milk Gravy. — Cut slices very thin, put into frying- pan in hot water for a few minutes, take out on a plate and let drip. Dip in flour and shake off. Put back into the dry pan and fry until crisp. Mix a part of the fat with milk and thicken for g-ravy. Season to taste. Liver and Bacon. — Slice liver and let it remain in cold water one hour, take out, dry and roll in flour. Fry thin slices of bacon crisp, remove bacon, put the liver in the pan and fry carefully and thoroughly. Tripe. — Select the honey comb, cut into convenient pieces for serving- and pour over warmi water and let it remain in this about ten minutes; then drain thoroughly and ag-ain place the tripe in water in a spider and cook slowly until tender — about twenty minutes; have ready another spider with a little melted butter and lard. Drain the tripe, cover with an eg-g- batter and fry a delicate brown. Tripe for six persons requires the batter made as follows: Two well-beaten eg-gs, one-fourth cup of milk and one-half cup of flour. Mrs. McClary. Directions for Preparing Sweetbreads. — Sweetbreads should be thrown into cold water the moment they come from the market, then wash well, allowing them to remain in cold water one hour. Then free from all fat, lard or not as you wish. Put them into boiling water in a granite or porcelain sauce pan, add a teaspoon of salt, stand over a moderate fire and parboil fifteen minutes, then throw them into ice cold water for five minutes, then remove any skin or rough parts. Now put in the refrigerator until ready to use. They will keep from thirty to forty hours. Always use a silver knife to cut sweetbreads. This process of parboiling and blanching is necessary in whatever form the sweetbreads are to be used. Miss Alice J. Watkins. 32 31 E A TS A ND PO ULTRY Fried Sweetbreads. — Prepare sweetbreads according to directions, then cut them into nice pieces, dip them first in egg, then in bread crumbs, and fry in boiling- fat. Serve with cream sauce. Miss Alice J. Watkins. Fried Sweetbreads, No. 2. — Fry several thin slices of bacon to a crisp. Cut three sweetbreads into slices and fry in bacon fat till done. Put them on a hot platter. Pour out fat and melt two table- spoons of butter in the pan, add juice of one-half lemon and pour over sweetbreads. If the butter is allowed to scorch the dish is ruined. Creamed Sweetbreads. — Prepare two pairs of sweetbreads according to directions, then break into pieces and add one can of mushrooms. Squeeze over all the juice of one-half lemon. Put in a sauce pan one cup of cream, one of veal stock or juice of mushrooms, one small onion, a little mace and nutmeg. Put over fire and when hot stir in one tablespoon of flour which has been mixed with one and one-half tablespoons of butter. Let cook ten minutes, then strain and add sweetbreads; let this cook slowly ten minutes. Serve immediately. Mrs. Hawkins. Dressing for Fowls.— One quart of bread crumbs which have been chopped, not soaked; season with salt, pepper, sage, and a generous supply of butter; beat in one or two eggs. The best authorities say that dressing is the finest when it crumbles as the fowl is cut. Moisten with a little water or milk if desired. Mrs. McCla'-3'. Oyster Dressing. — One quart of 03'sters, add bread crumbs till you can mould like a loaf of bread, butter size of two eggs, pepper, salt and sage to taste. Mrs. Grinnell. To Cook a Turkey. — The turkey should be killed three or four days before it is cooked; wasli thoroughly, then wipe dry the inside, and rub with fine salt; fill with dressing. Bake slowly four or five hours, according to size; or steam tw^o hours and bake two, basting frequentl3% Mrs. G. W. Hubbard. MEA TS A ND PO UL TR } ' jj Roast Goose (English Method). — Parboil the g-oose fifteen minutes to extract the oil. Stuff with a dressing- made of one cup of mashed potato, one large onion, one tablespoonful each of butter and sage, one to make the sauce of proper consistency. Add a little grated nutmeg. If the mushrooms are not tender, cook five minutes longer. Succotash.— Remove the corn from the cob, and an hour and a half before dinner put the cobs, with a few shelled beans, into cold water to boil; after one hour take out the cobs, put in the corn, and boil half an hour. There should be no more water at first than will be necessary to make the succotash of the right thickness, as having too much occasions a loss of richness imparted by the cobs. Before you take up, add butter, pepper and salt. This is a much better way than to boil the corn on the cob and then cut it off. Mrs. A. G. Crooks. Escaloped Onions. — Pare and slice enough onions to fill a baking dish; parboil in water till tender. Butter a dish, put in a layer of onions, sprinkle over a layer of crumbs, add salt and pepper, and a few bits of butter, then another layer of onions, etc. Continue so till the dish is full. Have the last layer crumbs. Put bits of butter over the top, pour over a half cup of cream and bake in a moderate oven one hour or less, according to the size of the dish. VEGETABLES 51 Baked Spanish Onions. — Boil onions two hours, after which take out the inside of each one and chop. Mix with bread crumbs, butter, salt and pepper. Fill the onions with this dressing-. Put into a pan and bake for one hour. Mrs. Breed. Scalloped Tomatoes. — Place in a baking- dish a layer of bread crumbs, then a la3'er of peeled, sliced tomatoes with bits of butter, a little pepper and salt, then bread crumbs, tomatoes, etc., until the dish is full — having- the bread crumbs on top. Bake one hour. Mrs. Parmelee. Stuffed Tomatoes. — Six medium, smooth tomatoes, one-half tea- spoonful of salt, a little pepper, one tablespoon of butter, one-half cupful of bread crumbs, a little sage if liked. Cut a slice from top of each, scoop out as much of the pulp and juice as possible without injuring- the shape, mix pulp and juice with the other ingredients, and fill tlie tomatoes with this mixture. Put on the tops and bake slowly three-quarters of an hour. Slide the cake turner under the tomatoes and lift gently on to a hot platter, garnish with parsle}' and serve. Stewed Tomatoes. — ^Pour boiling water over a dozen sound, ripe tomatoes; let them remain for a few moments; then peel off the skins, slice them and put them over the iire in a granite sauce pan. Stew them about forty minutes, then add a tablespoonful of butter, salt and pepper to taste; serve hot. It desired thicken with bread crumbs. Fried Tomatoes. — Cut firm tomatoes in thick slices. Fry them in butter until brown, being very careful not to burn. If necessary add more butter while cooking; season with salt and pepper. Remove tomatoes to a hot platter and pour into the pan one cup of cream, when hot add carefully the beaten yolks of two eggs; take at once from the stove and pour over the tomatoes. Milk thickened with a little flour may be used instead of cream, adding a little butter. This is a good luncheon dish. Esther H. Taylor. 52 VEGETABLES Asparagus.— Take the tender part of the asparagus, cut stalks of equal length, and tie in bundles; boil in salted water for twenty minutes; have ready slices of nicely toasted bread; dip these in the asparagus liquor, butter them, and lay on a hot dish; drain the asparagus; untie and arrange on toast; pour over all hot cream seasoned with butter. Mrs. Mallon. Asparagus with Cream Sauce. — Boil asparagus about twenty minutes in salted water, drain and lay on hot platter, pouring cream sauce over the tender part. " Fingers were made before forks." — Swift. Macaroni with Cheese. — Break and wash twelve sticks of maca- roni, and boil rapidly for twenty-five minutes in two quarts of water with one tablespoonful of salt. Drain and add half a pint of cream sauce. Turn into a buttered escaloped dish. Sprinkle over the macaroni half a cupful each of grated cheese and bread crumbs mixed. Place in tlie oven and brown. It will take about twent}' minutes. Miss Parloa. - Macaroni. — Take a dozen sticks of macaroni; boil in strong salt and water; put into a baking dish a layer of macaroni; then bits of butter and a little salt; then a layer of grated cheese; and so on until the dish is full; fill up with milk, and set into the oven; cover over, bake an hour slowly, then remove the cover and brown nicely. Mrs. M. K. Wead. Italian Macaroni. — Cook macaroni. Have ready some grated cheese, chopped onion, (enough to flavor) tomato and stock. Butter a dish and put in a layer of macaroni, cheese, some tomato, a little onion, some stock, butter, salt and pepper. Continue in this way until the dish is full, pour over one teaspoon of Worcestershire sauce. Then set the dish on the range; stir all thoroughly; take from the range, put a layer of cheese over the top and bake. Mrs. Hawkins. Another Way. — Cook macaroni in salted water; take from the water and pour over a rich white sauce and serve with grated cheese. VEGETABLES jj Macaroni with Tomato Sauce.— Boil and drain as directed for plain boiled macaroni, pour over it one pint of tomato sauce. Southern Way of Boiling Rice.— Pick over the rice; rinse it in cold water until perfectly clean; then put it in a pot of boiling- water, allowing- a quart of water to less than a teacup of rice; boil it hard seventeen, minutes; drain off the vi^ater very close, and let it steam fifteen minutes with the lid off. When carefully done in this way each kernel stands out by itself, while it is per- fectly tender. Boiled Rice. — Put two quarts of boiling- water into a stew pan; when the water boils hard pour in a cup of thoroughly washed rice and a good pinch of salt; let it boil hard for fifteen minutes, shaking the pan occasionally. Try the grain and if soft pour into a colander immediately and put it under the cold water faucet, shaking it well; put it back on the range and cover until ready to serve. Stewed Celery with Cream Sauce.— Wash and scrape the tender white part of two heads of celery. Cut in pieces two inches long. Cover with boiling water and simmer gently half an hour. Season well with salt. Drain off the water, add a pint of cream sauce and serve. Miss Parloa. StufFed Green Peppers. — Use green sweet peppers. Cut length- wise and remove seeds. Put in boiling water for five minutes to parboil. Fill each one with a stuffing made of equal parts of softened bread crumbs and minced meat (chicken or veal preferred), well seasoned with salt, butter and a few drops of onion juice. Place in a baking dish with stock about one inch deep. Bake in a moderate oven one half hour. Some prefer it without onion. Mrs. Beman. 54 VEGETABLES Boston Baked Beans. — To one pint of dry beans allow a full half pound of pork, a large spoonful of molasses, one teaspoon each of salt, sugar and mustard. Soak the beans over night; in the morn- ing put them in fresh water and simmer until tender, but do not let them break to pieces; skim them out of this water into a quart bean pot. Mix molasses, sugar, etc., together in hot water enough to fill the pot; cut the rind of pork in squares and put it with the beans; as the water cooks away fill the pot with more, adding the last water within three hours of serving. Cook slowly from eight to ten hours, or longer. Mrs. George Noyes. Pork and Beans. — Two quarts of beans, soaked in water over night; in the morning, parboil them until tender; drain through a colander; boil a pound and a half of pork in three pints of water for half an hour. Then into this water in which the pork has been cooked, put the beans, and let them boil ten minutes; take all out into a baking dish; add one tablespoonful of molasses; bake several hours. Miss Chambers. Pillau — {Profwimced Pillaff). — Make a rich broth of any kind of meat, using plenty of fat; add half a can of tomatoes, or you maj^ use fresh tomatoes; cook thoroughly and strain through a colander; then to the liquid add one-third rice; cook slowly, stirring well at first, until all the liquid is absorbed and the rice is soft. Charles S. Richardson. Apple Brownies. — Take apples, if small, eight or nine, pare and quarter. Place in a pretty baking dish, the broad side up, and only one layer. Melt butter the size of an egg and pour over the apples. Cover with a cup of sugar and bake three hours. Excellent used as a vegetable. Mrs. Richardson. Apple Fritters. — Peel and core four apples and cut in slices. Beat the yolks of two eggs light, to which add a gill of water, a pinch of salt and a pint of flour, then the beaten whites of the eggs. Slip the slices of apple into the batter and fry in hot lard. When cooked dust with powdered sugar. VEGETABLES 55 Corn Cakes. — One half dozen ears of corn, two eggs, one heaping tablespoon of flour, one teaspoon of baking powder, two tablespoons of milk; pepper and salt. Cut the corn through each ear and press the milk from the corn wnth the back of a knife. Beat yolks and whip, whites separately, adding whites the last thing. Fry on a grid- dle. Drop the batter from a spoon. Mrs. W. H. King. Corn Cakes. — ^One dozen ears of grated corn, five tablespoonfuls of thick sweet cream, two tablespoonfuls of flour, yolks of two eggs, whites of three well-beaten eggs with a little salt. Do not turn them on the griddle until they are thoroughly cooked through, as it requires more time than for common griddle cakes. Fry in butter. This batter can be dropped into hot lard and fried, thus making corn fritters. Mrs. Ralph. SALADS. " It is a Spanish proverb that four persons are necessary for the proper preparation of salad — a spendthrift for oil, a miser for vine- gar, a counsellor for salt, and a madman to stir it." Note. — A salad should come to the table fresh and crisp. All kinds of meats and fish used for salads should be cut in small pieces and set on the ice in a marinade of two teaspoonfuls of vinegar, one of oil, one of salt, and one-fourth teaspoonful of white pepper. The French Dressing may be used as a marinade. Rubbing a cut onion around the inside of a salad bowl is suffi- cient when only a slight onion flavor is desired. Lettuce should never be cut, but broken or torn apart. The garnishes should be of the lightest and freshest kind. In arranging a salad, handle it very lightly and never use pressure to get it into form. The white leaves of the celery, the small leaves from the heart of a lettuce head, or the new leaves of the nasturtium, make pretty garnishes. Small round radishes may be arranged in a dish with lettuce salad; points of pickled beets or of lemons made by quartering slices of either, may be placed at the base of a salad; and wild roses, buttercups, nasturtiums and water-cresses are suit- able for garnishes, if not used too freely. Tarragon Vinegar for Salad Dressing. — Put green tarragon in a bottle, fill it with cider vinegar, place in a sauce pan of cold water and let it gradually come to a boil. Remove and cork. Mrs. Beman. Cooked Mayonnaise Dressing.— Add the well-beaten yolks of five eggs to five tablespoonfuls of vinegar, cook until stiff, be careful to stir clean from the sides of the bowl while cooking. Remove from the fire, add one tablespoonful of butter and stir until cool and per- fectly mixed. When quite cold season to taste with salt, pepper (also mustard when making this dressing for cabbage salad), then with whipped cream to the required consistency, just before using. Mrs. Edward Lawrence. SALADS 57 Mayonnaise Dressing, No. 1.— For three persons take the yolk of one egg-, beaten very stiff; add oil slowly until very stiff; then add two teaspoonfuls of powdered mustard; salt and pepper to taste; after this, one tablespoonful of vinegar, and last of all the w^hites of two well-beaten eggs. If it should curdle, beat in another q:^^ very slowly. Use o^^^ beater. Mrs. Calvin Skinner. Mayonnaise Dressing, No. 2. — To the yolks of three or four eggs, raw, add a few drops of oil at a time, alternating with an occasional drop of lemon; stir constantly in a deep bowl, with a wooden spoon, in one direction; stir constantly, and add the oil gradually, putting in the lemon when it tastes of too much oil; add, at last, a little salt, mustard and red pepper. To three or four eggs, add half a bottle of oil, to one and one half lemons; a whole bottle to three lemons. When finished it should be thick and creamy. Mrs. L. C. Wead. Mayonnaise Dressing, No. 3. — To the yolks of three eggs (raw) add a little oil, a pinch of salt, beat with silver fork on platter until it thickens. Repeat this until you have it salt enough and quite thick (as the vinegar will thin it). Add the oil gradually, beating all of the time. Add at last juice of lemon or vinegar wuth a little mustard and red pepper to taste. Then add two tablespoonfuls of cream, whipped. Put in a cool place until ready to use. Mrs. Breed. Cream Dressing, No. 1.— Two eggs, one teaspoonful of salt, one- fourth of a teaspoonful of mustard, one-fourth of a teaspoonful of white pepper. Butter the size of a lemon. Three tablespoonfuls of vinegar. Cook until it thickens, stirring all the while. Add one cup of sweet cream whipped before pouring over the salad. For cabbage salad use one-half a cup of vinegar and cook cream in the dressing. Mrs. W. H. King. [51 ^8 SALADS Cream DressiHg, No. 2.— The yolks of two eggs, one cup of vine- gar, one teaspoon each of mustard and salt, three teaspoons of sugar, butter the size of an egg. Stir all together and steam until the mixture thickens. When cold add beaten whites of the eggs mixed with one cup of whipped cream. Florence C. Mallon. Cream Dressing, No. 3.— One-half cup of vinegar (if strong add two tablespoonfuls of water), two tablespoonfuls of butter, two tea- spoonfuls of salt, a little red pepper. Heat the vinegar hot, add the butter, pepper and salt, put in three well-beaten eggs, stirring quickly. When thick set away to cool. When ready to serve the salad, add one cup of cream, whipped. Mrs. H. D. Thompson. Salad Dressing with Lemon.— Put three cups of milk in double boiler with a piece of butter size of a walnut. When hot add the yolks of two eggs and one tablespoonful of flour beaten thoroughly and cook until of the consistency of cream. When cold add one level teaspoonful of mustard, three tablespoonfuls of sugar, two teaspoon- fuls of salt, the juice of one lemon and a half a cup of vinegar. Strain through a fine sieve. This makes about one quart of dressing which will keep for weeks in a cool place. Add whipped cream when using. Mrs. Marshell. French Dressing. — One saltspoon of salt, one-half saltspoon of pepper, three tablespoons of oil, and one tablespoon of vinegar or lemon juice. Mix salt and vinegar thoroughly before adding oil. Chicken Salad.— Take equal parts of cold boiled chicken and celery. Cut in dice shape. Marinate meat and when read3^ mix with celery and pour over it mayonnaise or cream dressing. Lettuce may be used in place of celery. Use cream dressing No. 1. Mrs. W. H. King. Veal Salad.— Same as chicken. SALADS 59 Sweetbread Salad. — Two sets of calves' sweetbreads cooked until tender in slightly salted water, take off and put into cold water until cool, remove all outside covering- and break into small pieces and set on ice until thoroughly cold. Then mix with this as much celery, cut into small pieces, as you have sweetbreads. One teacupful of English walnuts chopped small. Mix with regular Oil Mayonnaise Dressing. Mrs. Edward Lawrence. Shrimp Salad.— Take shrimps from the can and throw into ice water for a minute; reject all discolored ones; break into pieces, not too small (or do not break at all). Pour over them a French dress- ing and let stand in the ice-box one hour— drain and put on a bed of lettuce leaves; pour over a mayonnaise and garnish with pickled beets, chopped olives and sliced cucumbers, or an equal amount of celery may be added to the shrimps, then mix all cafefully with mayonnaise and put on lettuce leaves. Lobster Salad. — Cut the lobster into small pieces; season it well with salt, pepper and vinegar; let it stand an hour; then drain well and mix with small leaves of lettuce, not too fine; pour over your dressing just before putting on the table. Put small lettuce leaves around the salad. Lobster Salad, East Indian.- -Cut the meat in blocks half an inch square. Chop a medium sized onion with twelve capers, half a green pepper, a cucumber, six stoned olives. Mix with the lobster; also some shredded lettuce. Rub to a paste the yolks of two hard- boiled eggs, saltspoon of salt, teaspoon of curry, three tablespoons of oil and one of tarragon vinegar. Mix wuth the lobster and garnish with lettuce. Mrs. Hawkins. Fish Salad.— Take any cold, boiled, fresh fish and separate carefully; stir lightly with a little mayonnaise; make nests of crisp lettuce leaves, put a large spoonful of the mixture on each leaf with a spoonful of mayonnaise on top. 6o SALADS Oyster Salad. — Boil twenty oysters in their own liquor five minutes; drain; wash in cold water; dry and leave until very cold. Then mix with one-half cup of mayonnaise and serve on crisp salad leaves. Table Talk. Potato Salad, No 1. — Cut one dozen cold boiled potatoes into dice; add cold beef, chicken or turkey — chopped — not too fine, and cover with mayonnaise. Should be made two hours before needed. Mrs. George Williamson. Potato Salad, No. 2. — Use cream dressing* No. 3. Cut two quarts of boiled potatoes in cubes. One cup of celery, four hard-boiled eggs, a little onion (scraped). Put these in alternate laj^ers with the dressing, mix with a silver fork. (This will serve twelve people). Mrs. H. D. Thompson. Vegetable Salad. — Two sliced tomatoes, two sliced cucumbers, one sliced onion, a cupful of Lima beans, four good sized stalks of celery, a little chopped tarragon and parsley. Serve with French dressing. The ShurtlefF Salad. — "I cut the cold potato in small pieces, I chop some cold beets or a few pieces, quite fine. One small onion, I also chop fine; then I put the potato, beet and onion all together on a dish large enough to allow for mixing up. Then I put in salt, pepper, a little vinegar and a good deal of oil and mix thoroughly together. I then taste of it and if it doesn't taste just as I like it, I add salt or oil or whatever ^it seems to need. In their season I add thinly sliced cucumbers." Keene Valley. Note.— It oil in dressing is objectionable, boiled dressing may be used, but hard-boiled egg should be cut up with the potato. Cabbage Salad. — Cut cabbage, one head, very fine, put in a dish and sprinkle with salt and pepper. Take one egg^ one cup of cream, one cup of vinegar and a small piece of butter, beat all together, and let boil, then while hot pour it on the cabbage. Mrs. S. E. Buttolph. SALADS 6 1 Egg Salad. — Boil one dozen eggs hard; cut in halves and take out eg-g-s carefully; mash eight yolks; add an uncooked &^^, and beat well; then add, slowly, two tablespoonfuls of oil, and, as slowly, the same quantity of butter; beat in pepper, mustard, salt and curry, to taste. Then add one and one-half tablespoonfuls of vinegar. Chop half the breast of a boiled chicken; mix well together; fill your eggs, and place them on lettuce leaves. Mrs. Calvin Skinner. Egg Salad.— Remove the shells from six hard-boiled eggs, cut them into halves and put each half on a lettuce leaf and arrange neatly on a platter. Chop fine two olives, one gherkin and a table- spoon of parsley. Make French dressing of five tablespoons of olive oil, two of tarragon vinegar, half a teaspoon of salt, saltspoon of pepper and half a teaspoon of grated onion. Sprinkle over the eggs the chopped gherkin, parsley and olives, pour over the dressing and stand in a cold place for fifteen minutes before serving. Jean Hawkins. Lettuce Salad. — One head of lettuce, one hard-boiled ^^^, one- half teaspoon of salt, a small mustard spoon of mustard, two good tablespoons of oil, one tablespoon of vinegar, tablespoon of mashed potatoes. Rub the yolks and potato to a powder, add salt, mustard and oil, beat well in the vinegar, cut the lettuce in a bowl with a thin slice of onion and the white of the &g^- Add the dressing and mix by tossing with a fork. Mrs. H. E. King. Note. — Lettuce can be used with French dressing. Waldorf Salad. — ^Pare, core and cut into dice four large tart apples. Add to them one quart of celery cut into cubes; mix all together with cream or mayonnaise dressing. Arrange on a salad dish and garnish with celery tips, equal parts of apple and celery is a good proportion. Litz Dustin. 62 SALADS Waldorf ChifFonade Salad. — One head of lettuce, one head of chicory or escarolle, two small beets, two hard-boiled eg-g-s, two boiled potatoes cut in pieces, a little celery sliced thin, two fresh tomatoes sliced on top of the dish. Pour over French dressing just before serving. Mrs. William Breed- Asparagus Salad. — Select tender stalks of asparagus, boil, set away to cool. Just before serving, pour over French or mayonnaise dressing. Celery Salad. — Cut in inch lengths crisp celery. Let it be cold and just before serving mix with cold mayonnaise or cream dressing. Miss M. E. Parmelee. Cucumber Salad. — Pare and cut cucumbers in thin slices; put in cold water until ready to serve. Drain and place in bowl with ice; serve with salt, pepper and vinegar or French dressing. Thinly sliced onions may be mixed with the cucumbers, if desired. Cucumber Boats. — Pare medium sized cucumbers and cut through the center lengthwise and scoop out the seeds; place in a pan of ice water until ready to serve. Prepare a salad of tomatoes and cucumbers, cut in small cubes, with cream dressing No. 1 and fill the boats with the salad just before serving and garnish with nasturtiums. E. McClary. Bean Salad. — Arrange lettuce leaves in dish, put in the center a pint of French beans. Cover the top with English walnuts (cooked if you prefer). Pour over enough French dressing to make as moist as you like. Mrs. Breed. Peas and Fruit Salad. — One can of French peas, one coffee cup of Malaga grapes (seeded), one coffee cup of English walnuts broken into small pieces, two tablespoonfuls of olive oil, one tablespoonful of Tarragon vinegar over this. Stir lightly together and let stand one hour. Before using put cooked ma3^onnaise dressing over all and serve immediately. Mrs. Edward Lawrence. SALADS 63 Banana Salad. — Slice bananas on lettuce leaves or in the skin of the banana (cutting- leng-thwise one side and taking- out the fruit very carefull^O- Put English walnuts over the fruit and French dressing made with one tablespoonful of vinegar, heaping- saltspoon- ful and a half of salt, dash of cayenne pepper, (stir this until the salt is dissolved) add five tablespoonfuls of salad oil, small teaspoon- ful of grated onion. Whip with a silver fork until emulsified. This salad must be prepared just before serving. Mrs. Breed. Fruit and Savory Salad.— A small ripe pineapple is peeled and shredded, a cupful of finely chopped celery and diced red peppers mixed. Marinate this with a little French dressing. Put on ice for fifteen minutes, after which toss through it with a silver fork a little mayonnaise dressing-, then a half cupful of stiftly whipped cream. Serve on lettuce leaves. Mrs. William Breed. Fruit Salad. — Cut three bananas, three oranges and one-half pound of Malaga grapes into small pieces, add one pint of fresh or canned pineapple cut in cubes. Mix with a cream dressing and serve very cold. Winifred Dustin. Nut and Celery Salad.— Put one cup of shelled walnuts in a sauce pan, add two slices of onion, one-half teaspoon of salt, one bay leaf and a blade of mace. Cover with boiling water and boil ten minutes; throw into ice water to blanch, then dry on a towel. Cut into small pieces enough crisp celery to make one pint. Mix all together with cream or mayonnaise dressing. Jean Hawkins. Orange and Nut Salad.— Prepare nuts as above. Peel oranges and separate the sections into small pieces. Mix the oranges and nuts and pour over a French dressing. Nut and Olive Salad. — Take a cup of walnuts and blanch as directed. Cut two dozen of large olives in strips, hard boil four eggs and cut in quarters lengthwise. Mix together nuts and olives and marinate with a French dressing. Put on a dish that has been lined with lettuce leaves and garnish with the eggs. Table Talk. 64 SALADS Tomato Salad, No. 1. — Cut six ripe tomatoes in slices, sprinkle on each layer a little pepper and salt and pour over them a mixture of oil and vinegar in the proportion of two tablespoons of oil to one of vinegar, sprinkle a very little chopped onion over the top and leave them in the dressing two hours. Serve. Mrs. W. H. King. Tomato Salad, No. 2. — Cut ripe tomatoes, when peeled, into thick slices; have them very cold; place on a salad plate and pour over a mayonnaise dressing. Tomato Salad, No. 3. — Peel firm, medium-sized tomatoes; cut a slice from the stem end, carefully remove the seeds and fill the cavity with the following: Pare one or two crisp cucumbers and a small onion; cut all fine and mix with a mayonnaise or cream dressing. Place tomatoes on lettuce leaf and pour over a dressing. French dressing may be used if preferred. The tomatoes maybe filled with celery cut fine and mixed with dressing. Jean Hawkins. Salad in Green Peppers. — Take six good sized peppers, cut in half, scoop out seeds and put the peppers in ice water to soak for two hours. Drain and fill with any preparation of fish or meat salad and put on top a spoonful of mayonnaise. Sweetbread Salad. — Cut cold cooked sweetbreads into dice and mix with an equal quantity of celery. Cover with mayonnaise or cream dressing and garnish with lettuce. Tomato Aspic. — Put one can of tomatoes, one slice of onion, two bay leaves, a few celery tops, teaspoon of salt, half a teaspoon of paprika in a sauce pan. Bring to the boiling point and add three- quarters of a box of gelatine, which has been soaked in half a cup of cold water for half an hour. Stir until dissolved, add the juice of half a lemon and strain. Poirr into cups or fancy molds. Stand on'ice for four or five hours. When time to serve turn out on a lettuce leaf. Serve as you would a whole tomato with mayonnaise dress- ing. Enough for twelve people. Mrs. John Lincoln. SALADS 65 Chicken Salad in Aspic— Pour aspic jelly into small cups, when set take out the center and fill with chicken salad; melt the jelly taken out and pour over the tops of the cups. When ready to serve tip out of the cups on to a lettuce leaf and garnish with mayonnaise. Aspic Jelly. — Five cups of rich consomme, one tablespoon of lemon juice, tv^^o tablespoons of tarrag-on vinegar, one box of gelatine. Soak the gelatine in some of the consomme one hour, ♦^hen add to the remainder of the consomme, and put over the fire, when well dis- solved stir for five minutes. Then strain through a flannel bag into any mold desired. Aspic jelly is used as a garnish for cold meats, fish or salads. EGGS. " 6>, egg! ivithin thine oval shell What palate-tickling joys do dwell.'''' Eg-g-s should be boiled by putting- into cold water. Gradually bring" the kettle to a strong heat. When the water comes to a boil, it is sufficient for rare eggs. For hard boiled, twenty minutes should be given. To Shaker Eggs. — Boil four minutes; take from the water; let stand long enough to cool sufficiently to handle; rem.ove the shell, keeping the eggs from breaking by taking the skin with the shell; as fast as you get them ready, drop into a covered dish to keep hot; then add butter, pepper, salt, and a spoonful or two of sweet cream; dress it over the eggs, and serve for lunch or tea in side dishes. Mrs. J. S. Phillips. Scrambled Eggs. — Put a tablespoonful of butter into a hot frying pan, have ready half a dozen eggs broken in a bowl, mixed slightly. Turn them into the hot butter and stir briskly one way until they are cooked. Be careful that they do not get too hard. Many add a little milk to the eggs. Creamed Eggs. — Boil six eggs twenty minutes. Make one pint of cream sauce. Have six slices of toast on a hot dish. Put a layer of sauce on each, then the whites of the eggs, cut in thin strips; and over this the yolks rubbed through a sieve. Place in the oven for about three minutes. Garnish with parsley and serve. Miss M. E. Parmelee. Egg Timbales. — Beat eight eggs without separating, add one rounded teaspoonful of salt, one-half of a teaspoonful of white pepper, one tablespoonful of chopped parsley, one teaspoonful of onion juice and a pint and a half of milk. Stir nicely together and fill small buttered timbale inolds two-thirds full. Set the molds in EGGS 67 a deep pan partly filled with water, covered with buttered paper and place in a moderate oven until firm in the center, which will take from ten to twenty minutes. Serve with tomato sauce. Mrs. McClary. Eggs a la Newburg.— Boil hard four egg-s, throw them into cold water for a minute and then remove the shells. Cut into halves and arrange on a heated platter, white side up. Put into a sauce pan one tablespoonful of butter and one of flour. When creamed add two- thirds of a cup of hot milk. When boiling- take from the fire, add the well-beaten yolks of two eggs, bring to a scalding point again, add a small teaspoonful of salt, a dust of cayenne. Lucy King Allen. Baked Eggs. — For six people use eight eggs, one cupful of milk, one generous tablespoonful of butter, one teaspoonful of flour, half a teaspoonful of salt, pepper to taste, and one teaspoonful of chopped parsley. Put the butter in a frying pan, when melted put in the flour and stir until smooth and frothy; draw the pan back, and add gradually the cold mill<:, then the seasoning, after boiling up once, pour the sauce into a deep plate. Break the eggs carefully and drop into the sauce, and sprinkle over parsley. Place in a moderate oven and bake till the whites are set, say five minutes. Serve immedi- ately, in the dish in which they are baked. Mrs. Breed. Omelet — ^Five eggs, beaten separately; five tablespoonfuls of milk; to the yolks add the milk, a pinch of salt, then the ^whites, beaten lightly; have your omelet pan ready with a large table- spoonful of melted butter; cook carefully on the top of the stove, and when well set put it in the oven to brown; fold it, and serve. Some say the salt should not be put in, as it takes from the lightness of the eggs. William H. Barney. Asparagus Omelet. — Boil tw^o pounds of asparagus in a little water with a little salt, or steam until tender; chop fine; mix with five yolks and three whites of eggs well beaten; add two tablespoons of sweet cream; fry, and serve hot. Mrs. C. L. Hubbard. 68 EGGS Bread Omelet. — Soak a teacup of bread crumbs in a cup of sweet^milk over nig-ht; three eggs beaten separately; yolks with the bread and milk; stir in the whites, and fry brown; sprinkle over salt and pepper just before t,aking up. Sufficient for six persons. Miss W. Childs. Meat Omelet. — Beat six eggs quite light; have ready minced meat of ham, tongue, cold chicken or veal; put this into a dish with a little butter to warm through, but not fry; turn the eggs into a spider in which you have previously heated the butter; let the omelet brown lightly on the lower side, and the upper forming a thin custard; season to taste; put in the meat; fold the omelet over, and take up quickly; serve immediately. Mrs. Farnham. Poached or Dropped Eggs. — Have one quart of boiling water and one tablespoonful of salt in a frying pan. Break the eggs, one by one, into a saucer and slide carefully into the salted water. Dash with a spoon a little water over the ^^^ to keep the top white. The beauty of a poached o.^^ is for the yolk to be seen blushing through the white, which should be only just sufficiently hardened to form a transparent veil for the &^^. Cook until the white is firm and lift out with a griddle cake turner, and serve immediately. Muffin rings may be placed in the water and an ^%^ dropped into each ring. Mrs. Belding. Eggs with Tomato Sauce. — One-half of a small onion sliced, fried in half a tablespoon of butter. Add one-half a can of tomatoes, two cloves, salt, pepper, one tablespoon of flour rubbed with one-half a tablespoon of butter. When thick pour into a deep platter, drop on the sauce poached eggs and serve. This sauce is sufficient for six eggs. With graham gems this makes a nice course by itself. Mrs. Breed. Deviled Eggs. — Put five eggs into cold water and boil twenty minutes, then put into cold water. When cool remove the shells and cut in two lengthwise. Take out the yolks and press through a sieve. Add one tablespoonful of olive oil or butter, salt, pepper, mustard and vinegar to taste. Fill the whites with the mixture. EGGS 69 Eggs StufPed with Sardines.— Boil twelve eggs steadily for fifteen minutes, then cover with cold water and set aside to cool. Cut a small slice off each egg large enough to remove the yolks without breaking the white. Take one medium sized can of boneless sar- dines, mash to a paste with the yolks of tlie eggs, add a little salt and the juice of a fresh lemon. Refill the whites and arrange the eggs in a nest of lettuce leaves. Mabel Lawrence. Scalloped E?gs. — ^One tablespoonful of corn starch, one table- spoonful of butter, one saltspoon of salt, one pinch of red pepper. Put these into one pint of boiling cream and stir until thick and smooth. Pour this sauce over one-half dozen deviled eggs, and bake lightly. Lucia F. Gilbert. Egg Puffs for Tea. — Break as many eggs as would be required, keeping the yolks each in a separate dish, add salt to the whites and whip; butter an iron griddle on which drop a spoonful of the whip, then place a yolk on each one. Season with salt and pepper, cover with whip, and when a nice brown, turn with a pan cake turner, brown and take up. Do not have the griddle too hot. Mrs. F. E. Taylor. Scotch Woodcock. — One tablespoon each of flour and butter rubbed together, six or seven hard boiled eggs chopped fine, one pint of milk, one small teaspoonful o'f anchovy paste, a little mustard. Serve on small squares of buttered toast. Mrs. Frank Haven. CHEESE DISHES AND SANDWICHES. "Bachelor's fare— bread and cheese and kisses."— ^ze///?, Polite Convei'sations, I. Cheese Straws, No. 1.— Roll puff paste thin, sprinkle well with grated cheese and a little cayenne pepper, fold, roll out and repeat the process. Let it stand in a cool place for a time; then roll very thin; cut strips about one-fourth of an inch wide and three inches long- and the same number of small rings. Bake in a slow oven ten or fifteen minutes. When done hang the rings on the sticks; the rings may be omitted and the sticks piled cob-house fashion on a fancy plate. Serve hot or cold as a course at dinner, or with the salad, or whenever a cheese course is allowable. Cheese Straws, No. 2.— One cup of grated cheese, two table- spoonfuls of melted butter, yolk of one &gg, a pinch of salt, a dash of cayenne pepper, two tablespoonfuls of cold water, one-half teaspoon of baking powder, one-half cup of flour. Roll and cut in strips and bake to a nice brown. Mrs. S. T. Carpenter. Cheese Fondu.— Melt two tablespoons of butter, add four table- spoons of flour and mix until smooth. Add one cup of milk or cream, stir continually until it cooks and becomes quite thick; take from the fire and add the beaten yolks of three eggs. Mix throughly, then add four tablespoons of grated parmesan cheese. Salt and pepper to taste. Beat the whites of the eggs to a stift' dry froth, add carefully to the mixture; butter a baking dish and bake in a quick oven twenty-five minutes or it may be put in souffle dishes and baked ten minutes. Litz Dustin. Cheese Ramakins.— Put two ounces of bread and a gill of milk over the fire; when hot add two tablespoons of butter, four heaping tablespoons of grated cheese (more if domestic cheese is used) and a dash of red pepper; take from the fire and add the yolks of two eggs and the well-beaten whites of three. Turn into ramakin dishes and bake in a quick oven ten minutes. Mrs. Breed. CHEESE DISHES AND SANDWICHES 71 Croutons with Cheese. — Cut slices of bread about one-half an inch thick and remove crusts. Then cut in any shape desired and toast a delicate brown. Have ready a cheese sauce made as foUov^rs: Scald half a pint of milk; rub one generous tablespoon of butter and two tablespoons of flour together and stir into the milk. Stir until it thickens, add yolk of one Q^^, two large tablespoons of grated cheese and a palatable seasoning of white pepper and salt. Put a large teaspoon of the sauce on a crouton and serve with cream soups or salads. Mrs. J. E. Taylor. Cottage Cheese, No. 1.— Take a pan of curdled milk and set on the stove or over hot water, heat thoroughly, but do not scald. Put a clieese cloth in the colander and pour in the curd. When well drained or slightly squeezed add a little salt and moisten with sweet cream. Make into balls. Mrs. W. C. Orcutt. Cottage Cheese, No. 2. — Have a pan half full of thick, sour milk, fill the pan with boiling water and let it stand two or three minutes, then drain in a colander pressed with a plate and a weight over it for a while, then add salt and cream or butter, and a little sage; make into balls. Mrs. McClary. Welsh Rarebit. — In a sauce pan put one-half of a cupful of milk and set over the fire; when hot add two cupfuls of grated or chopped rich cheese and stir until it melts. Add quickly one teaspoonful of made mustard, one-quarter of a teaspoonful of salt, one-half of a teaspoonful of paprika or a dash of cayenne and two well-beaten eggs. Stir for a moment until the mixture begins to thicken, pour o^^er toast and serve at once. Table Talk. Sandwiches may be made of white, graham or brown bread and should be of fine grain and a day old. When the bread is read^', the butter should be spread on the loaf, and then a slice cut ofi" evenly. "They who have little butter must be content to spread thin their bread." 72 CHEESE DISHES AND SANDWICHES Lettuce Sandwiches.— Spread the bread with mayonnaise dress- ing-. Put between the slices from which the crust should be cut, small crisp lettuce leaves. Trim and shape the sandwiches before putting- in the lettuce that it may not have to be cut. Serve as soon as possible after preparing. Mrs. J. E. Taylor. Celery Sandwiches.— Cut the celery fine and mix with a little ice. Butter the bread; dry the celery on a cloth; mix with mayonnaise; spread it on the slice, cover it with another, and cut into the desired shape. Egg Sandwiches.— Put the eg-gs into cold water, bring- gradually to the boiling point and boil for forty-five minutes. This long boil- ing makes the yolks very mealy. Put into cold water, when cool remove the shells and put through a potato press or fine sieve. To each &^^ allow one-half teaspoonful of soft butter, a little vinegar, pepper and salt to taste. Mix to a paste; spread on the bread and use small crisp lettuce leaves between the slices. Mrs. J. E. Taylor. Watercress Sandwiches.— Wash the cress and dry in a cloth. Pick the leaves from the stems and season with salt. Lay the cress thickly on the buttered slice, cover with the other and press together. Spanish Sandwiches.— Spread buttered graham bread with mustard; then with a layer of cottage cheese; and then with a layer of chopped olives mixed with mayonnaise. Cheese Sandwiches.— Cream one roll of Neufchatel cheese. If a little hard, as it is apt to be, put in it a spoonful of milk or cream. Add a little salt and a dash of red pepper or paprika. Paprika, by the way, should always be used with cheese, as it develops the flavor better than any other pepper. Mix with the cheese half a cup of chopped or pounded nuts and spread on slices of rye, graham, whole wheat or Boston brown bread. The mixture loses half its delicious flavor if spread on white bread, and the brown breads are much more nourishing. Rye is the bread par excellence to use with this filling, a rye sandwich of this kind being enticingly appetizing. CHEESE DISHES AND SANDWICHES /j Sardine Sandwiches. — One small box of sardines, yolk of one hard boiled egg, juice of one lemon and a little cayenne. Drain the sardines, remove skin and bones and mash with a fork. Add the / Small Cakes it may be said in general, thai age cannot wither nor custom stale their infinite variety. " Cookies, No. 1. — One cup of sugar, one cup of sour cream, one teaspoonful of soda, a little salt. Flavor with nutmeg and essence of lemon. Mix very soft. If the cream is not very rich add a piece of butter. Bake in a medium oven. Add caraway if you choose. Mrs. S. A. Beman. Cookies, No. 2. — One cup of butter, one cup of sugar, two eggs, four tablespoonfuls of sweet milk, one teaspoonful of cream tartar, and one-half teaspoonful of soda. Aunt Susan Andrus. Cookies, No. .1. — One cup of butter, two cups of sugar, three eggs, one teaspoonful of baking powder, one tablespoonful of lemon, one- half cup of milk; roll out the dough and sprinkle with desiccated cocoanut and fine sugar. Mrs. O. L. Ballard. Cream Cookies. — Two eggs, two cups of sugar, one cup of butter, two cups of sour cream, one teaspoonful of soda; spice to taste; beat well. Mrs. Croft". Sour Cream Cookies. — One cup of sugar, one ^^^^^ one cup of sour cream, one teaspoonful of soda, a little salt. Make stiff enough to drop from the spoon and bake without rolling out. Flavor with lemon and vanilla or nutmeg. Maggie Binan. Ginger Cookies, No. 1. — Three cups of New Orleans molasses, eight tablespoonfuls of butter, two tablespoonfuls of boiling water, two tablespoonfuls of saleratus, one tablespoonful of ginger, one tablespoonful of alum ; dissolve the alum in boiling water; mix soft; bake quick. Mrs. Wells S. Dickinson. SMALL CAKES AND COOKIES 145 Ginger Cookies, No. 2. — One cup of shortening- and one cup of sug-ar creamed, two eggs, one cup of New Orleans molasses, three teaspoonfuls of g-ing-er, three level teaspoonfuls of soda, one-half cup of sweet milk, flour to mix soft. Mrs. F. J. Seaver. Soft Ginger Cookies, No. 1. — Three-fourths cup of molasses, one cup of sour milk, one-half cup of sug-ar, one heaping cup of butter, two teaspoonfuls of soda, two teaspoonfuls of ginger ; put the molasses and milk together ; stir in the soda, then add the butter, ginger, etc. Do not make too stiff with flour ; mix soft ; roll half an inch thick and cut in square pieces. Mrs. McVickar. Soft Ginger Cookies, No. 2. — Two-thirds of a cup of butter and the same of New Orleans molasses, one and one-fourth cup of sugar, one cup of thick sour milk, two teaspoonfuls of soda, one and one-half of ginger. Flour to make very soft. Mrs. W. H. King. Molasses Cookies. — One cup of New Orleans molasses ; one cup of sugar, one cup of butter, one eg-g, a teaspoonful of ginger and one of soda; mix hard and roll out. Mrs. Bliss. Fruit Cookies. — One cup of butter, two cups of sug-ar stirred to a cream, two egg-s, one cup of chopped raisins, two level teaspoonfuls of soda dissolved in one-half cup of cold water, flour enough to mix soft. Mrs. F. J. Seaver. Graham Cookies. — One egg-, one cup of sour milk, one-half cup of butter, one cup of sugar, one-half teaspoonful of soda; thicken till quite thick with graham flour, and drop on tins. Mrs. C. A. Wood. Graham Crackers.— Blend three-fourths cup of sugar, one-fourth cup of butter, and one-fourth cup of lard. Stir in the beaten white of one eg-g, add four tablespoonfuls of water, with one (even) tea- spoonful of soda dissolved in it. Mix stiff with unsifted graham flour, roll thin. Bake in a medium oven. Mrs. Ransom. 1^6 SMALL CAKES AND COOKIES Maple Sugar Cakes. — One cup of sour cream, one and one-half cups of maple sugar, one eg-g-, one teaspoonful of soda, one-half tea- spoonful of cinnamon; roll soft and bake in a quick oven. Mrs. R. W. Cantwell. Dominoes. — Bake any kind of sponge cake in a thin sheet. Cut this into small oblong pieces the shape of a domino. Frost the top and sides of them. When the frosting is hard, draw the cross lines and make the dots with a small brush that has been dipped in melted chocolate. These are particularly good for children's parties. Jumbles. — One ^^^, one cup of sugar, one cup of butter, two teaspoonfuls of sweet milk, one-half teaspoonful of cream tartar, one- quarter teaspoonful of soda. Cut round with a hole in the middle; sprinkle with sugar before baking. Miss Amelia Greeno. Hermits. — One and one-half cups of sugar, one cup of butter, two eggs, one cup of currants or chopped raisins, one teaspoonful of soda in one-fourth cup of sweet milk, one teaspoonful of cloves, one of cinnamon, nutmeg or allspice to taste. Put in flour as for cookies; roll thin; sprinkle with sugar before baking. Ginger Snap?. — One cup of sugar, one cup of molasses, one-half cup of butter, one-half cup of lard, one tablespoonful of ginger, one tablespoonful of soda, one tablespoonful of vinegar, two tablespoon- fuls of water, one tablespoonful of alum; boil ten minutes; put in the soda after boiling; stir the flour in wiiile warm. Mrs. Durkee. Ginger Wafers. — One-half cup each of butter, sugar and molasses, one heaping- teaspoonful of ginger, a little salt. Let this come to a boil. Take from the fire and immediately add one tea- spoonful of soda dissolved in a little water; while foaming add the flour to make very stiffs. Roll thin as paper. Carrie B. Stevens. SMALL CAKES AND COOKIES 147 Fruit Drops. — One eg-g-, one-half cup each of molasses, sug-ar and sour cream, one teaspoonful each of vanilla and cinnamon, one-half teaspoonful each of cloves and salt, two cups of flour, one-half cup of raisins, one teaspoonful of soda dissolved in a little cold water and added the last thing. Drop in small spoonfuls and bake in a quick oven. Mrs. G. H. Hale. Vanities. — Beat two eg-g-s; add one-half teaspoonful of salt, and flour to make a stift' doug-h; roll it as thin as possible, and cut in small diamonds; fry in lard; turn them the moment the^^ come to the surface, and take out when the least brown; sprinkle with sugar or fill with jelly. Mrs. R. D. Hunting-ton. Nut Jumbles. — One-half cup of butter, one cup of sugar, one egg, one teaspoonful of baking powder, two cups of flour, a pinch of salt, three-fourths cup of walnut meats coarsely chopped, about one-third cup of milk. Beat together the butter and sugar, add the egg well beaten, then the flour, salt and baking powder sifted together, add- ing the milk gradually so as to prevent the mixture becoming too dry. Mix the nuts well in and drop in spoonfuls some distance apart. Bake in a quick oven about ten minutes. Katharine L. King. Sponge Drops. — Beat to a froth three eggs and one cup of sugar. Stir into this two cups of flour in which one teaspoonful of cream tartar and one-half teaspoonful of soda have been thoroughly mixed; flavor with lemon. Butter tins and drop by the teaspoonful two inches apart. Esther H. Taylor. Lady Fingers. — Beat the whites of three eggs until stiff and dry. Add gradually one-third of a cup of powdered sugar. Beat the yolks of two eggs until thick and lemon color. Add to the first mixture. Fold in one-third of a cup of flour mixed and sifted with one-eighth of a teaspoonful of salt; flavor with one-fourth of a teaspoonful of vanilla or lemon extract. Bake eight or ten minutes in a moderate oven. The above will make two dozen. Boston Cooking School. 1^8 SMALL CAKES AND COOKIES Walnut Macaroons.— One pound of powdered sugar, one pound of nuts chopped fine; the unbeaten whites of five eggs, two small teaspoonfuls of baking powder, two tablespoonfuls of flour. Mix these ingredients together and add more flour if necessar3' to make quite thick. Drop from a teaspoon upon buttered paper or baking tins, a little distance apart, and bake a light brown in a moderate oven. Leave in tins until quite cool before taking out. Mary E. Parmelee. Strawberry Puffs. — One-quarter pound of butter, one-half pint of water, two teacupfuls of flour; boil water and butter together; while boiling stir in the flour. Take off, and when cool stir in five eggs and one-half teaspoonful of soda; drop the batter the size of a hen's ^^^ into pans; bake thirty minutes; split open and put in sugared strawberries or boiled custard. Mrs. Beman. Cream Puffs. — One cup of water, small half cup of butter; let this come to a boil, then stir in slowly one cup of sifted flour. Remove from the stove, stirring until perfectly smooth. When cool beat in three eggs, one at a time and beat the whole five minutes. In dropping on the tin by spoonfuls pile as high and roughly as possible. Bake in a steady hot oven until nicely brown. When cold open and fill with custard or whipped cream. This makes one dozen. Filling for Cream Piijfs. — Two eggs, two or three spoonfuls of corn starch, sugar and vanilla to taste, one quart of milk. Cook till it thickens. Mrs. G. H. Hale. Marguerites. — Make a boiled frosting flavored with vanilla, frost square wafers, then sprinkle over with English walnuts chopped fine, frost again, place on a board or tin and set in the oven a few minutes. Mrs. W. A. Short. SMALL CAKES AND COCKLES 149 English Banbury Cakes. — Make a Banbury filling- as follows: One cup of seeded raisins, four figs, a piece of citron the size of an English walnut, rind and juice of one lemon, and one cup of sugar. Chop the fruit and lemon rind fine, then add the juice and sugar; mix well. Make a good pastry, roll out thin and cut in rounds, about four inches across. Place a small dessert spoonful of the filling upon each round; wet the edges and fold over one side of the paste and pinch the edges together. Prick the top with a fork and bake about twenty minutes. The pastry may be cut into diamond shape and the filling put on one piece and covered v^^ith another, having moistened the edges, and just before putting in the oven they may be brushed over with egg beaten up with sugar. Chocolate Eclairs. — Make a paste as for cream puffs, drop on a pan in oblongs about four and one-half inches long and two inches apart. Bake in a rather quick oven till a delicate brown. As soon as baked, ice with chocolate icing. When cold open on the side and fill as cream puffs. Icing. — Melt gradually, being- careful not to scorch, four table- spoonfuls of grated chocolate, then stir in three tablespoonfuls of milk or cream and one of water; mix well and add a scant cup of sugar; boil about five minutes. Mrs. G. H. Hale. PICKLES AND RELISHES. ' ' Cook, see all your sauces Be sharp and poynant in the palate That they may commend you.'"' Note.~K\V pickles should be stirred frequently. Pickled Pears. — To seven pounds of pears, steamed, take three pounds of sug-ar (maple preferred), one quart of strong cider vinegar, one pint of water, three cloves in each pear, cinnamon and allspice. Mrs. Georg-e Sabin. Pickled Sickle Pears. — Allow enough vineg-ar to cover the pears. Make a syrup in proportion of one pint of good strong- vinegar to three pounds of sugar, brown and maple, two ounces of ginger root, a small bag of cloves, stick a clove in each pear. Cook in the syrup until easily pierced with a fork. When finished, pour the syrup over the pears. Mrs. Belding. Pickled Plums. — Seven pounds of fruit, three pounds of sugar, one pint of vineg-ar, spice if preferred. Miss Childs. Pickled Blackberries. — Seven pounds of blackberries, three of sug-ar; one pint of vinegar; cook all together until it boils, then remove the berries and let the vinegar and sugar boil for half an hour. Remove from the stove and pour over the berries. Mrs. E. A. Webster. Piccalilli. — Slice one peck of green tomatoes; put on them one cup of salt and let stand over night; chop, and let them drain; put on vinegar enough to cover and cook until soft. Chop six green peppers and four onions; grate one cup of horse radish; put in, also, two cups of sugar, one tablespoonful each of cloves, cinnamon and allspice; cover with vinegar and let come to a boil. Mrs. House. PICKLES AND RELISHES /j/ Pickled Peaches. — Make a syrup of vinegar and sugar — one pint of vinegar to three pounds of sugar— put one clove in each peach; cook in the syrup until tender; place in air-tight jars; pour over scalding syrup, and seal; add a little cinnamon and mace, if you choose. Mrs. R. A. Delong. Peach Mangoes. — Seven pounds of peaches, four pounds of sugar, one-half ounce of green ginger root, one pint of vinegar, one teaspoon- ful of ground cloves, two teaspoonfuls of allspice, one-half teaspoonful of ground mace put in two bags for this quantity. Rub the fur off from the peaches, halve them and remove the pit. Fill with equal parts of grated horse radish, and light and dark mustard seed. Tie firmly with a string. When the syrup boils put in a few at a time ; be sure and not cook too much. Use peaches not too ripe. Draw off the juice for two or three mornings and pour over hot. Mrs. F. J. Seaver. Cucumber Pickles, No. 1.— One gallon of water; one pint of good vinegar ; one cup of molasses ; one-half cup of salt; a piece of alum the size of a walnut. Gather the cucumbers in as large quantities as possible ; wash and put them into the above ; when the jar or tub is full scald the brine nine mornings in succession and pour, while hot, over the cucumbers ; then put them into sharp vine- gar, sweetened and spiced (spices put in bags ); add two or three horse radish roots. Mrs. House. Cucumber Pickles, No. 2.— Scald cucumbers for nine mornings in a hot brine made fresh each day. Then take good vinegar, not too strong, and a piece of alum, scald and pour over the cucumbers, letting them remain in it three days. Then take enough of the best cider vinegar to cover the pickles, season with mixed spices and sugar to taste, also a piece of horse radish, and pour over the cucumbers while hot. Cover the pickles with horse radish leaves. Mrs. H. E. King. Brine for Cucumbers.— Two pails of water ; six quarts of salt; one pound of alum ; two ounces of saltpetre ; keep the cucumbers under the brine with a weight. Mrs. J. P. Morse. 152 PICKLES AND RELISHES Green Tomato Pickles. — Slice one peck of green tomatoes and allow them to remain in salt and water twenty-four hours ; rinse in clear water and drain; cook until tender in weak vinegar. Prepare a liquid according to the following proportions: Two quarts of vine- gar ; four pounds of sugar ; one cup of horse radish ; three table- spoonfuls of cloves; three of cinnamon; one of pepper. Boil and pour over the tomatoes. Mrs. O. P. Ames. Cabbage Pickle.— Six quarts of chopped cabbage, nine large or twelve small red peppers, one quart of small onions; chop all fine and sprinkle w^ell with salt, let it stand four hours, then drain off all liquor. Dressing. — Three quarts of vinegar, one pound of sugar, one- half cup of celery seed, one-fourth cup of white mustard seed, the same of black mustard seed, one-half ounce of turmeric powder and a small piece of alum. Let all boil in the vinegar and pour over the cabbage hot. Mrs. Hawkins. Pickled Onions. — Peel and put in strong brine for four days, changing the brine twice. Then put the onions in cold milk and w^ater and let come to a boil ; take out, wipe dry, put in a jar and pour over hot vinegar to which has been added a little sugar, whole mace, pepper and cloves. Mrs. Carr. Ripe Cucumber Pickles. — Pare and slice lengthwise the cucum- bers, put in an earthen dish, first a layer of cucumbers, then a thin layer of salt, another of cucumber and salt, etc. Let stand twenty- four hours. Pour off the brine, rinse and put on cold water. Let stand another twenty-four hours. Then cook in vinegar and water until clear. Take four pounds of sugar, part maple and part granulated, to one quart of vinegar, add one ounce of cinnamon broken in pieces, one-half ounce of whole cloves ( a few allspice if you wish). Put all in a cheese cloth bag. Cook the cucumbers in this a few minutes, then take out and cook the vinegar until it tastes of the spices. Pour all over the cucumbers. Mrs. Ralph. PICKLES AND RELISHES 153 Watermelon Pickle. — Take the thickest rinds you can get ; pare off the green skin and cut out all the pink pulp. Put the rind to soak in a brine of salt and water strong enough to bear an o^^^. Let them lie in this brine three or four days ( or more if not conven- ient to make up at once ). Then put them in fresh water for three or four days, changing the water every day. Then weigh them and boil in equal parts of vinegar and water until easily pierced with a fork. Skim out on a platter to cool. Prepare a pickle of three- quarters of a pound of sugar and a tea-cup of good strong vinegar for every pound of the rinds. Then put in the rinds and boil until they look clear. Skim them out and put in the jar in which they are to remain. Put into the boiling vinegar a small handful of whole allspice, half as much of whole cloves, two or three blades of mace and a few sticks of cinnamon. Then turn the whole hot over the rinds. Thev will be ready to use in two or three days. Mrs. J. R. Flanders. Oil Pickles. — Slice quite thin two dozen large size pickling cucumbers, sprinkle with salt and let them stand over night. Pour oft" all liquor and pour over them one cup of salad oil, one-half cup of black mustard seed, three ounces of white mustard seed, one ounce of celery seed and one quart of vinegar. No cooking. Stir the pickles occasionally. Mrs. Hawkins. Spanish Pickles.— Chop fine one peck of green tomatoes and four large onions ; sprinkle well with one-half pint of salt. Let stand twenty-four hours; then put in a colander; pour over cold water and drain thoroughly. Chop fine one head of cabbage and three green peppers and add to the above. Cook in vinegar until tender ; then drain off all vinegar. Put one pint of molasses, one tablespoonful of cinnamon, one-half tablespoonful of cloves, three-fourths table- spoonful of allspice and two of grated horse radish into fresh vinegar; cook all together and pour over the pickles while hot. Mrs. E. W. Knowlton. [11] 154 PICKLES AND RELISHES Chow-Chow. — One quart each of small onions, cauliflower, cucumbers, and small pieces of ripe cucumber, one large green pepper. All except pepper to remain in salt and water over night. In the morning drain and cook in weak vinegar, then put all in the following dressing: Dressijig. — One quart of vinegar, six tablespoonfuls of mustard, one cup of sugar, one-half cup of flour, one-fourth ounce of turmeric powder, the same of curry powder. Boil five minutes. If a less pungent pickle is desired, omit the curry and use only three meas- ures of mustard. Mrs. Hawkins. Tomato Catsup, No. 1. — Boil until tender one peck of ripe toma- toes. Strain and add one tablespoonful each of cinnamon, cloves, mustard and salt, one teaspoonful of allspice, one pint of vinegar and one cup of sugar. Boil gently until of the consistency of cream. Bottle while hot. Mrs. John Law. Tomato Catsup, No. 2. — Cook one-half bushel of tomatoes and five or six onions until tender. Strain and add one quart of vinegar, one small tea-cup of salt, two tablespoonfuls of cloves, one table- poonsful each of allspice and black pepper, one-fourth teaspoonful of cayenne pepper. Then boil until reduced one-half. Bottle when cold. Miss Greeno. Shirley Sauce. — One dozen ripe tomatoes, two large onions, two large peppers, one tea-cup of vinegar, two tablespoonfuls of sugar, one of salt ; chop the vegetables and boil one hour or more ; seal at once. Mrs. S. C. Williamson. Chili Sauce. — Thirty ripe tomatoes, five large onions, three green peppers, three tablespoonfuls of sugar, three of salt, four cups of vinegar; boil two and one-half hours. Mrs. Sweet. Note. — Cinnamon and cloves may be added to the above. PICKLES AND RELISHES 135 Cucumber Catsup. — Pare and remove the seeds from large green cucumbers, let them remain in cold water for two or three hours. Take them from the water and grate. Then drain the pulp thor- oughl3^ — pressing out all the water. Turn the pulp into an earthen dish and Season well with pepper and salt. Use a little red pepper if liked. Add enough cider vinegar to cover; bottle and seal. Mrs. Hawkins. Tomato Butter. — Nine pounds of ripe tomatoes ; boil till thick ; then add three pounds of white sugar, one pint of vinegar, a table- spoonful each of allspice, cinnamon and cloves ; boil again until thick, stirring often. Mrs. Clark Dickinson. Spiced Currants. — Five quarts of currants ; one pint of vinegar ; three pounds of sugar; one tablespoonful each of cloves, cinnamon and allspice. Boil an hour or until quite thick. Mrs. VV. H. King. Spiced Gooseberries. — Seven pounds of gooseberries with the blossoms removed ( the stems will not harm), five pounds of sugar, one scant pint of vinegar, two tablespoonfuls of cinnamon, one of cloves and one-fourth of allspice. Cook about two hours. Twelve quarts of gooseberries make seven quarts of the relish. Spiced Grapes. — Six pounds of fruit, four pounds of sugar, one- half pint of vinegar, one teaspoonful each of ground mace, cloves, allspice and cinnamon, one-half teaspoonful of ginger. Seed the grapes as for preserves. Boil all together one hour. Mrs. John Spann. Cucumber Sauce. — Thirty good sized green cucumbers ; pare and remove the seeds ; four onions chopped together, one small tea- cup of salt ; drain twelve hours, then add one cup of white mustard seed, one-third of a cup of pepper, vinegar to cover. Miss Meeker. PRESERVING, CANNING AND JELLIES. '■'■Good housewife provides ere a sickness do come. Of sundry good things in her home to have sonie^ Conserves of otanges, qimices and such, With sirops that easeth the sickly so much.'''' Strawberry Preserves.— To one quart of strawberries, take one pound of sugar, put on the stove and cook until the berries are cooked through, skim out the berries, put into jars, have the jars a little more than half full, cook the syrup until it will almost jelly when cold. ( Try in a saucer ). Add the berries. Put the jars on their sides to let the berries thoroughly mix with the syrup, Mrs. Ralph. Raspberry or Strawberry Jam. — For each pound of fruit allow a pound of sugar. Mash the fruit in the kettle. Boil hard for fifteen minutes; then add the sugar and boil five minutes. Mrs. W. H. King. Quinces. — Pare, quarter and core the fruit, taking out the hard place around the core ; boil in clear water, or steam, until tender. For one pound of fruit allow three-fourths of a pound of sugar, and one pint of water for three pounds of sugar; when the S3^rup is boil- ing hot put in the fruit, and cook very slowly ; equally good with part sweet apples. Preserved Pears.— To one pound of fruit allow one-half pound of sugar, three-fourths cup of cold water. Let simmer slowly, say several hours, until a golden brown, after which put in glass jars. Chipped Pears. — Eight pounds of pared pears sliced vety thin, eight pounds of sugar, one-fourth pound of preserved ginger cut into small pieces, juice of three lemons, the yellow rind pared thin and cut in tiny bits, and one pint of water. Boil slowly till thick. Mrs. Hawkins. PRESERVING. CANNING AND JELLIES 157 Pear Compote. — Seven pounds of pears, six pounds of sugar, one-fourth ounce of g-inger root, juice and rind of four lemons (more if you wish). Slice the pears very thin after paring, grate the rind of the lemons and slice them very thin, bruise the ginger root, put all together and boil slowly three or four hours or until thick. Mrs. M. H. Bigelow. Preserved Peaches. — ^Pare the peaches. For every pound of fruit take three-fourths of a pound of sugar. Make a syrup with one cup of water to each pound of sugar ; boil and skim. Add the peaches and cook until they look clear and transparent. Fill the cans at once. Preserved peaches are much better left whole, especially if the flavor of the pits is liked. Mrs. Hawkins. Cherries. — Allow one-half or three-quarters pound of sugar to one of fruit. Make a syrup of one-half pint of water to three pounds of sugar. Pit the cherries, leaving in a few stones to flavor the fruit. Cook and seal as usual. Preserved Apple and Ginger. — To one pound of chopped, sour apples allow one pound of sugar ; to every two pounds of sugar, two lemons and one-half ounce of ginger root. Chop the lemons, grate the ginger root. Put all together and cook slowly two and one- half hours. Mrs. Hawkins. Grape Preserves. — Press the pulp from the skins ; put the pulps in a preserving kettle and boil them a few moments, then strain through a colander to separate the seeds — add the pulp to the skins and weigh ; allow three-fourths of a pound of sugar to one pound of fruit. Cook slowly from one- half to three-fourths of an hour. Preserved Plums. — Preserve plums the same as peaches. Remove the skin from them or not; if left on it is likely to crack open and come off if boiled too long. To prevent this, in a ineasure, prick the plums in several places with a fork before cooking. Mrs. Belding. IS8 PRESERVING, CANNING AND J E LUES Pineapple. — Grate or chop the pineapples iine. For each pound of fruit add three-fourths of a pound of sug-ar. Boil ten minutes and then can. This is nice for sherbet or punch. Mrs. McClary. Mock Pineapple. — Take partially ripe watermelons, pare and cut in small squares and steam until tender. Make a rich syrup of white sugar, and put in enough fresh or canned pineapple for flavoring, simmer ten minutes, then add the watermelon and simmer fifteen minutes more. Can while hot. Mrs. Nellie Graham. Currants and Fruit. — Six pounds each of currants and sugar, three large oranges, one and one-half pounds of raisins. Mash the currants and cook slowly one-half hour, then add the juice, pulp and finally the chopped rind of oranges and cook one hour; then add the raisins which have been seeded and chopped fine. Then cook one- half hour. Now add the sugar, stirring well, and cook one-half hour, making two and one-half hours in all. Mrs. Hawkins. Cold Strawberries. — Pick over firm, fresh berries, rinse and drain well. To three cups of berries take two of sugar ; put into a large earthen bowl ; mix well and put into the refrigerator until morning ; then stir well, but not deep. Take off all bubbles ; put into cans ; press out the air ( it will take a long while ), seal, wipe off the can and at once roll in two or three thicknesses of paper so no light will touch the fruit. Put in a dark cellar. Mrs. McClary. To Can Raspberries. — Make a syrup in the proportion of one and one-half pounds of sugar to one quart of water; let it boil hard twenty-five minutes, then skim and let the syrup cool. Fill the cans with fresh garden berries, then add syrup to cover the fruit, put on the covers without rubbers and fasten; place the cans on a rack in a wash boiler ; fill with water to within two inches of the top and let boil one minute. Take the cans from the water, take off the covers PRESERVING, CANNING AND JELLIES 159 and add more hot syrup if needed, put on the rubbers and covers and the next day store them in a cool dry place. All fruits may be canned in the same way, but for acid fruits like plums use two pounds of sug-ar to one quart of water and cook longer. Mrs. Hawkins. Cold Raspberry. — Put the berries in a new tin or earthen disii and jam with a potato masher ; add one pound of sugar for each of fruit; stir thoroughly, and put into cold cans; seal tight. Will keep two years as fresh as when canned. Mrs. McClarj^ Canned Peaches. — Pare and place them on a plate in the steamer over boiling water, keeping them tightly covered; steam till the}^ can be easily pierced with a fork ; put them into heated cans, keeping the cans in hot water until sealed ; make a syrup in the proportion of one pint of water to each pound and a half of sugar, and allowing three-quarters of a pound of sugar to each of fruit. Pour over the fruit the hot syrup and seal. Pears put up the same way allowing but one-half pound of sugar for each of fruit. Mrs. McClary. Gooseberries or Currants. — Four pounds of fruit, three of sugar, one pint of water; cook until they commence to break. This quantity will fill four pint cans. Mrs. George Sabin. Currants, Cold. — To one pound of fruit allow one of sugar. Mash the currants, stir in the sugar thoroughly and let stand over night ; in the morning put into cold glass cans, fill to overflowing-, put on the rubbers and seal. Baked Apple Sauce. — One cup of sugar and one quart of apples pared and cut in quarters. Bake in a stone jar in the oven one and one-half or two hours. Mrs. McClary. Canned Apple Sauce. — In the fall take ripe apples, pare, core and cook to a pulp ; while hot fill the cans full — shaking the cans to settle the apple ; seal when hot. For pies in the winter. i6o PRESERVING, CANNING AND JELLIES To Can Tomatoes, No. 1. — Pare firm medium-sized tomatoes cold, then place them in a colander, cover and place over a kettle of boiling water, do not let it touch the water, steam until thoroughly heated,. perhaps fifteen or twenty minutes. Have some sliced toma- toes cooking. Put the whole tomatoes in hot jars and fill with the strained juice from the cooked tomatoes. Seal. To Can Tomatoes, No. 2.— Scald the tomatoes ; peal and slice ; put in a porcelain ketttle and boil thirty minutes or longer ( some prefer them only well heated, others like most of the wattr evapor- ated ). Put them boiling hot into the jars ; put on the rubbers and lids and fasten, and when cold keep in a dry, dark closet. Canned Corn. — Select fresh corn, shave one layer from the ear and then press out the rest of the pulp with the knife; fill the cans with the corn, packing it solidly ( cob may be used for this) to break any air bubbles ; fill the cans so the milk will flow over the tops ; put on the rubbers and lids — not screwing- perfectly tight. Put a rack in the bottom of a wash boiler, put in the cans and pour in sufficient cold water to nearly cover. Put on the cover of the boiler and boil steadily for three hours. Then remove the cans and tighten the covers and when perfectly cold put in a dark dry place. Excellent Recipe for Currant Jelly, No. 1.— Coddle the currants, squeeze out the juice and put it into the preserving kettle. Boil briskly, take off the scum, add the sifted sugar and stir till it is melted. Instantly it is melted put it in the pots and set it to cool. You must not boil it a minute after the sugar is melted or 3^ou spoil the color and flavor. To every pint of juice put a pound of sugar and not one scrap over or your jelly will be spoiled. Mrs. Roosevelt (President's mother). Currant Jelly, No. 2. — To one heaping quart of fruit put a small half cup of water. Put the fruit in a preserving kettle and cook to a pulp ; then put in a bag and drain — do not squeeze. To each pint of juice allow one pound of sugar. Cook from three to eight minutes. Mrs. Jane Jones. PRESER\'ING, CANNING AND JELLIES i6i Currant Jelly, No. 3. — Use when the}^ first ripen ; jam them and drain through a bag twice without squeezing; allow a pound of sugar for a pound of juice; when the juice boils put in the sugar and let it thicken; then pour into glasses. Mrs. R. D. Huntington. Spiced Jelly.— To one quart of currant jelly add one teaspoonful of cinnamon and one-half teaspoonful of cloves. Grape Jelly.— Take grapes before they are thoroughly ripe, put them in a porcelain kettle and mash with a spoon ; when soft put in a bag and press out the juice. Allow a pound of sugar to a pint of juice ; boil the juice twenty minutes ; put in the sugar and stir till dissolved and boil a moment. If the fruit is over ripe it will never be a firm jelly. It is difficult to make jelly of some grapes but sour apple juice added will make the jelly firmer. Mrs. Hawkins. Crab Apple Jelly. — Remove the stems and blossoms from the fruit ; cut in two and put in a porcelain kettle with water to nearly cover ; cook until soft; put in a flannel bag and drain ; for each pint of juice allow one pound of sugar ; boil the juice ten or fifteen minutes; skim thoroughly; heat the sugar in the oven and add to the juice, then let it just come to a boil and strain into glasses. Mrs. Brennan. Note. — Transcendent apple makes the best jelly. Other Jellies.— Jellies can be made from quinces, peaches and plums by following the directions for crab apple jelly. Marmalade.— Cut up peaches, crab apples or quinces without paring, cover with water and boil until tender ; rub through a sieve and to every pint of pulp add one pint of sugar ; boil two hours, stirring often. 1 62 PRESERVING. CANNING AND JELLIES Crab Apple Marmalade. — Partly peal the apples, then quarter and core them. Use one pound of sugar to a pound of fruit and let stand together over night. In the morning put on the stove and let come to a boil ; then set back and let it simmer for three hours, stir- ring occasionally. To every eight or ten pounds of fruit add, when you put on the stove, two cut-up lemons. Take the crab apples when the}^ are first ripe and juicy. Mrs. W. H. King. Orange Marmalade, No, 1. — Six oranges and three lemons sliced very thin. Add one quart of water to each pound of fruit and set away for a day in an earthen bowl or jar; then cook till tender and weigh, and allow to each pound one pound of sugar. Boil slowly until it thickens. Makes about twelve glasses. Mrs. Hawkins. Orange Marmalade, No. 2. — Take thin skinned oranges, take out the pulp with a teaspoon and add it to the peel chopped very fine. A pound of sugar to each orange, a quart of water to every two oranges, one lemon added to every four oranges. Put the water on after the fruit is chopped and let it stand thirty-six hours. Then put on the stove and let boil ( not too hard ) an hour, then add the sugar and cook until the juice begins to jell when tried on a cold saucer. If the oranges are sweet do not hesitate to use more lemons. Mrs. E. W. Knowlton. Orange Marmalade No. 3. — Two bitter oranges, two sweet oranges, two lemons. Slice the fruit very thin, add three pounds of water to each pound of fruit. Let stand ( in earthen or porcelain ware ) twenty hours. Boil one hour ( uncovered ). Let cool, then weigh the mixture and to each pound add three-fourths of a quart of sugar. Boil one hour, then pour into glasses. Fills about twelve. Mrs. Ransom. PRESERVING, CANNING AND JELLIES 163 Sugared Orange Peel.— Cut the peel into narrow strips with scissors. Boil in plenty of water, till tender, changing the water after the first ten minutes. Drain as dry as possible. Make a syrup of one and one-half cups of sugar and three-fourths cup of water. Put in the peel and cook slowly until the syrup is absorbed. Spread on a flat dish and sprinkle over it a handful or two of pow- dered sugar. Mrs. Shaw. Candied Orange Peel.— Soak the peel of the oranges over night in salt and water, one-half teaspoonful of salt to one quart of water. Drain this brine off and put on fresh water enough to rinse the peel. Cut the peel into narrow strips and boil in three waters until tender. After draining off the last water, boil in a syrup made of the same amount of sugar as fruit. When the peel has entirely absorbed this syrup it will be crystalized and ready to eat. Mrs. Wallace C. Short. Frosted Fruit. — Dip the fruit in the beaten whites of eggs ; then in pulverized sugar ; put white paper in tins and lay on the fruit to dry in a very cool oven. Mrs. R. D. Huntington. Note. — In canning fruit use the extra juice that cannot be put into the jars to make a jelly. Add enough dissolved gelatine to the juice to make it mould when cold ; serve it with whipped cream and you have a delicious dessert. COFFEE, TEA AND OTHER BEVERAGES. '■'■Though we eat little flesh and drink no wine. Yet leVs be merry: zve'll have tea and toast. " Coffee.— Allow a heaping tablespoonful to each person and one extra; use half of one egg for six persons, and mix it with the coffee; then moisten thoroughly with cold water; just fifteen minutes before it is to be served pour on boiling water, allowing a coffee- cupful for each person and one extra ; let it boil about five minutes, stirring it when the coffee rises to the top ; place on the back of the stove to settle or add a tablespoonful of cold water. Mrs. S. S. Whittelsey. Another Way. — Prepare the coffee and Qgg as above, put the mixture into cold water in a tightly covered vessel, and boil five minutes, or have a pot or can that fits into the tea kettle, and steam, keeping the water in the tea kettle boiling all the time. Two- thirds Java and one-third Mocha makes a nice flavored coffee. Coffee for One Hundred. — Take three pounds of coffee ; beat in six eggs, with their shells ; put in first enough cold water to mix well; then pour over boiling water; cover tight. Mrs. Gallnow. Tea. — For moderate strength use one teaspoonful to half a pint of water ; pour on boiling water, leaving the pot standing where it will be at the boiling point yet will not boil, for from three to five minutes, keeping tightly covered. Note. — To have first class tea, you must have freshly boiled water. Iced Tea. — Make tea by recipe already given. Strain into an earthen pitcher and when cool set in an ice chest until wanted for use. To serve, put two lumps of sugar with cracked ice and a slice of lemon into a glass and fill with cold tea. COFFEE, TEA AND OTHER BEVERAGES 165 Iced Drinks. — Mid-summer brings compensation for heat in the many iced drinks which can be prepared from fresh fruits. The simplest of these are prepared by crushing- the fruit, adding suffi- cient sugar to sweeten and, after a few hours' maceration, pressing ofiF the clear juice. This, before serving, is mixed with an equal amount of ice water. A small amount of lemon juice — about one tablespoonful to the pint — will intensify and improve the flavor of all fruit while a well made lemonade used in some, such as pineapple, strawberry, raspberry and currant, in place of iced water, makes an agreeable drink. For those who desire iced beverages at meals, cocoa, tea or coffee may be used. The cocoa should be made with boiling water, sweetened and cooked for a few minutes, then chilled and served with cream, whipped or plain. Coffee should be clear and freshly prepared before icing, and it is usual to sweeten it slightly before cooling. Tea is steeped and strained in the orthodox manner; some prefer to serve it hot and of unusual strength, pouring it into glasses filled with cracked or crushed ice, thus chilling it instantly. Chocolate, No. 1. — One square of W. Baker's chocolate grated,^ stir with this two teaspoonfuls of sugar and one tablespoonful of cold water, add one-half pint of boiling water and boil five minutes. Scald one-half pint of milk and add to the chocolate the last moment before serving. Add one small spoon of whipped cream to each cup just before it is served. For fifty medium sized cups one pound of chocolate is required, with one and one-half cups of sugar, four quarts of water, the same of milk and one pint of cream. Mrs. McClary. Chocolate, No. 2. — A famous Washington recipe. — Break up the chocolate and place in a warm spot to melt; put in a farina kettle and pour on boiling milk; stir while pouring in the milk and stir constantly while cooking; let it boil some minutes and serve with whipped cream. i66 COFFEE, TEA AND OTHER BEVERAGES Raspberry Shrub. — Cover the berries with vinegar and let them stand over night in an earthen bowl. Then mash them a little and strain through a bag. To every pint of juice add one piound of white sugar. Boil twenty minutes and bottle when cool. When served add the juice of one lemon to one quart of the prepared shrub. Mrs. McClary. Blackcap Shrub. — Made the same as raspberry Soda Cream.— Two and one-half pounds of white sugar, two ounces of tartaric acid^both dissolved in one quart of hot water; when cold add the beaten whites of three eggs, stirring well; jflavor to taste; bottle for use. Put two tablespoonfuls of this into a glass of cold water and stir in one-fourth teaspoonful of soda. Mrs. Willard. Lemonade.— Good lemonade can be made with half a pint of lemon juice, three pints of water, and a generous pint of sugar. Strain ; water and sugar may be boiled iiv*e minutes before adding to the juice. Orangeade. — Oranges with lemons in the proportion of one and one-half cups of orange juice to one of lemon. Water and sugar to taste. Punch. — For fifty punch glasses take four quarts of water and the strained juice of two dozen lemons and three oranges, one quart can of chopped pineapple, one pint bottle of stoneless cherries. Add the peel of the three oranges chopped fine. Sweeten to taste. If desired add one pint of raspberry shrub. Mrs. S. T. Carpenter. COFFEE, TEA AND OTHER BEVERAGES 167 Fruit Punch.— The juice of eighteen lemons, one quart can of pineapple ; put it tog-ether with two cups of sugar and let it stand one-half day. Then dilute with water and sweeten to taste. Strain and add whole grapes, sliced bananas and a few small pieces of lemon. If red color is liked use one can of strawberries or rasp- berries. Mrs. E. G. Mason. Unfermented Wine. — Three pounds of grapes, two of white sugar, three quarts of water ; scald the grapes and water slowly; then mash and strain ; add the sugar ; boil and seal as for canned fruit. Mrs. Dwight Dickinson. Grape Juice. — One peck of Concord grapes taken from the stems and cooked in three quarts of water. When tender strain through a jelly bag, being careful not to press any of the pulp through with th"e juice. Add two-thirds of a cup of sugar to each quart of juice. Let it come to a boil. Skim carefully and can or put in bottles, sealing air tight. Mrs. McClary. CHAFING DISH. ''The frivolous work of polished idletiess.'" Kromanskies.— A Russian standby, are becoming a part of the bill of fare in many American households. They are particularly nice for luncheon or for Sunday night tea. For the latter they may be prepared the day before and tried in the chafing dish when wanted. To make them cut bacon into very thin regular slices and place on each a little finely minced cold meat of any kind, having seasoned with salt and paprika ; add also a bit of cream. Roll each lightly. Place them on the ice. Fry a golden brown. Use skewers with kromanskies. Mrs. Richardson. Chicken with Mushrooms. — One good sized chicken boiled, cut into dice, one can of mushrooms, two tablespoonfuls of butter, one tablespoonful of flour, one-half pint of cream, one gill of chicken broth, the yolks of two eggs, salt and pepper. Make sauce of the flour, butter, cream and broth, add the chicken, cook three minutes, add the mushrooms and cook two minutes longer. Add the beaten eggs very slowly, stirring all the while. Mrs. John Cantwell. Creamed Chicken. — One pint of minced chicken, one pint of sweet milk, one tablespoonful of butter, one tablespoonful of flour, season with salt and pepper. Place the butter in the pan and allow it to melt. Rub the flour into the melted butter and add the milk. Stir constantly until the milk comes to the boiling point. Add the chicken, continue stirring, allowing the chicken to boil three or four minutes. Serve immediately on crisp crackers or toast. Mrs. L. F. Hodge. Chicken Wiggle.— One can of chicken — a coffee-cupful — one coffee-cupful of cream, one coffee-cupful of milk, yolks of three hard boiled eggs, (put through a potato ricer), one heaping tablespoonful of CHAFING DISH 169 flour, one-half cofl^ee-cupful of French peas, one-eighth pound of butter. Place the butter in the chafing- dish with the chicken and let them heat thoroughly together. Mix the eggs and flour until smooth with a little milk. Add to the chafing dish milk and cream, then the thickening and the peas just before serving. Salt and pepper to taste. Serve on toast. Litz Dustin. Shrimps a la Newberg. — Pick over carefully one can of shrimps. Melt four tablespoonfuls of butter, add one tablespoonful of flour and stir until smooth. Add one-quarter of a cupful of cream and the shrimps, and stir very gently until heated. Add the beaten yolks of two eggs gradually, stirring all the while. Salt and pepper to taste. Jessie Marshall. Panned Oysters. — Place oysters in the dish with a tablespoonful of butter and a little salt. Cover closely and light the lamp. Stir occasionally and w^hen the oysters are plump and the gills curled they are ready to serve. One-half cup of thick sweet cream may be poured over them if desired before taking up. E. McClary. Lobster. — Melt four tablespoonfuls of butter, add three table- spoonfuls of flour and a liberal seasoning of salt and pepper. Pour in one and a half cups of milk and stir till creamy, then add one cup of lobster meat and one cup of canned peas from which every drop of liquor has been drained. Bring just to the boiling point, then serve. Shrimps may be used instead of lobster if one likes their flavor. Creamed Lobster.— Melt three tablespoonfuls of butter, add four tablespoonfuls of flour, and pour in one and a half cups of milk. Season with salt and paprika. Stir with a wire whisk till the sauce is creamy, then add one pound of lobster meat and two tea- spoonfuls of lemon juice. Serve with sandwiches of graham or brown bread. ri2i ijo CHAFING DISH Scrambled Eggs. — Beat five eggs till slightlj^ blended, add a dust of white pepper, half a teaspoonful of salt and half a cup of milk. Melt two tablespoonfuls of butter in the chafing dish, pour in the ^^^ mixture and cook till it is creamy, scraping it from the bottom of the pan as it becomes thick. Scrambled eggs are nice accompanied by saltine wafers. To Make a Good " Rabbit ".—Use a chafing dish. In the upper pan put enough milk — I don't know just how much — half a cup or a little more. Put in about two pounds of cheese cut up fine or mashed with a fork. Put in butter depending on the richness of the cheese, say butter the size of an ordinary hen's ^^^, set up machine, with hot water for a starter in the bottom pan and set flame agoing. Turn over the cheese occasionally, only do not stir. In a glass or other dish as seems necessary, mix up red pepper, mustard and any other seasoning that you may want. In another dish beat up one or two eggs, depending on how much of the stuff you are making. When the cheese is all melted ( this is a critical point ) put in the seasoning and mix. Put in the ^^^ and beat well. If there seems to be too little milk in the solution, put in a little before the ^^^ is added and allow to become heated. When the ^^^ has been beaten well into the mess, cover and allow to thicken, stirring occasionally. N. F. McClar3^ Tomato Fricassee. — One-half quart can of tomatoes, one heaping tablespoonful of butter, salt and pepper to season very highly, and one pinch of soda. Simmer fifteen minutes, add three well beaten eggs and take from the fire the moment it begins to thicken. Pour over toast. Jessie Marshall. Tomatoes and Rice. — Put into a chafing dish a half cupful of tomatoes, add a bay leaf, a few drops of onion juice, pepper and salt to taste. Let them cook until tender, then remove the bay leaf and stir in as much boiled rice as can be well coated and moistened with the tomatoes. Serve with cracker biscuits. CHAFING DISH 171 Italian Spaghetti. — Fill the pan with enough salted water to cover the spag-hetti. Bend the sticks into the water slowly so as not to break them. Cook until tender — about twenty minutes. Serve on hot plates and cover v^ith Italian sauce and grated Parmesan cheese. Sauce. — One cup of tomato soup, butter the size of a walnut, one eup of chopped olives, three or four chopped mushrooms, paprika, cayenne, salt, to taste. The sauce is improved by being made few hours before using. S. H. B. Clark. Fudge. — Two cups of granulated sugar, piece of butter one-half the size of a walnut, one-half cup of water, one-half cup of sweet cream, one square of Baker's chocolate. Place the butter, water and chocolate in the chafing dish. Allow it to boil, stirring only when necessary to prevent burning. As soon as a few drops of the mixture will form a soft ball in cold water add the cream and boil until the same degree of consistency is again reached. Remove the pan and allow the candy to cool thoroughly. Flavor with vanilla and stir vigorously until the candy is set. Pour on buttered pan which is not more than six inches square, as the fudge is delicious when thick. Nuts may be added soon after the stirring is begun if desired. Mrs. L. F. Hodge. CANDY. '■'■ Come, give us a taste of your quality.'"' Fondant. — Put two cups of granulated sugar and one of hot water (pinch of cream tartar if you wish) in a sauce pan on the fire and stir rantil the sugar is dissolved, not a moment longer. Watch while boiling, carefully wiping off the crystals which form on the sides of the pan, with a cloth wet in cold water, as these crystals dropping into the syrup will cause it to granulate when cooling; remove any scum which may appear. When it has boiled about ten minutes begin to test it. Chill the fingers in ice water, then dip them quickly in the syrup and back in the water. When the syrup picked up with the fingers forms a soft ball, pour it out on a greased platter (do not scrape out the sauce pan). When nearly cool begin to stir it with a fork or wooden paddle; stir continuously and rapidly until it is white and creamy; when too stiff to stir, knead till soft and smooth. This fondant forms the base of many candies. Nut Candy. — One cup of sweet cream; two cups of maple sugar, melted together; boil until it begins to grain, avoiding much stirring; put butternut meats in a tin and pour over them the syrup; cut in squares. Mrs. Pitman. Chocolate Caramels. — One cup of grated chocolate, one cup of molasses, one cup of brovi^n sugar, one cup of milk, a piece of butter the size of an ^^^. Put the ingredients in a kettle, adding one table- spoonful of glycerine, and boil fast. When nearly done, add the chocolate; test by dropping into cold water, and pour into buttered pans. When cool make into blocks with the back ofJ[a knife. Hoarhound Candy.— Steep one tablespoon of hoarhound in a half cup of water, strain and add one pint of sugar and one tablespoon of vinegar. Boil without stirring, and when brittle pour into buttered pans. Mark off into squares while warm. CANDY 173 Stuffed Dates. — Remove the stone from the date, place a half walnut meat within the fruit, press tightly together, and roll in granulated sugar. Mrs. N. Porter. Note. — Preserved ginger in place of walnut meats is delicious. Pinoche. — One large cup of milk to one pound of coffee C. sugar, a piece of butter the size of a walnut. Boil until it will mould into a soft ball when tried in water. Just before taking from the fire stir in half a pound of chopped English walnuts and stir briskly until it begins to thicken; pour in buttered pan. Anna Lincoln. Fudge. — One cup of milk, two cups of sugar, one-fourth cake of Baker's chocolate, butter the size of a walnut. Cook over a hot fire. When it becomes a soft ball, add one teaspoon of vanilla, and stir briskly. Just before pouring on a platter add chopped walnuts, when almost cold cut into small squares. Katharine L. King. Vassar Fudge. — Put into a sauce pan four tumblers of sugar, two of milk. Grate into this one-half cake of chocolate, and add a piece of butter the size of a walnut. Cook over a hot fire and stir constantly. When it becomes a soft ball, add about one-half tea- spoon of vanilla, and remove from the stove. Stir until it becomes like thick cream. Pour on a large piece of white paper; when almost cold and before it becomes hardened, cut into small squares and put into dishes for serving. Gertrude L. Chesley. College Candy. — Two cups of maple or brown sugar, one-third of a cup of sweet cream, one-half pound of English walnuts. Boil the sugar and cream until it forms a ball when dropped in water, stirring constantly. Remove from the stove and add the walnuts chopped fine; stir until the mixture begins to whiten, turn into pans and when cold cut into squares. E. McClary. Peanut Candy. — Two cups of white sugar, one cup of vinegar, two quarts of peanuts; let the sugar and vinegar boil until hard, testing by dropping into cold water; flavor a little with vanilla and add the peanuts; pour into flat tins, and just before hardenuig cut into squares. Mary E. Parmelee. 174- CANDY Macaroons. — Blanch one-half pound of almonds; when dry pound them fine; beat the whites of three egg-s to a stiff froth; add one-half pound of white sugar and the almonds; flavor with extract of bitter almonds; drop a small teaspoonful in a place on buttered paper; sift sugar over them and bake slowly half or three-quarters of an hour. Mrs. R. D . Huntington. Cream Candy. — Three cups of sugar, one-half cup of water, one tablespoonful of vinegar; boil fifteen minutes. Mrs. George Sabin. Chocolate Creams. — Shape the fondant into balls and have the chocolate melted over steam. To cover the balls lay them, one at a time, upon a silver fork and pour over them the melted chocolate with a teaspoon and place the balls upon oil paper. Mrs. John Lincoln. Peanut Brittle.— Three cups of granulated sugar, one cup of crushed peanuts. Put the sugar in a frying pan and heat gradually, stirring constantl^s until the sugar is all melted. Do not let it scorch. Have your tins buttered. Stir the peanuts into the melted sugar and pour in tins. Other nuts may be used. Mrs. A. H. Proctor. Kisses. — ^Beat the whites of four eggs to a very stiif froth; stir in half a pound of powdered sugar; flavor with rose or lemon; continue to beat until very light; spread white paper over a board half an inch thick; drop the mixture by spoonfuls on the paper, having them one inch apart; place in the oven, watching carefully until they have a golden tint; lift from the paper with a thin knife blade and stick them together at the base by twos. Mrs. Munger. Peppermint Drops.— One cup of sugar, a very little water, boil until it hairs. Remove from the stove, add a pinch of cream tartar and three drops of oil of peppermint, stir until the mixture begins to whiten. Drop with a spoon on buttered paper. Wintergreen oil may be used instead of the peppermint and cochineal may be used to color them pink. E. McClary. CANDY 175 Molasses Candy, No. 1. — One cup of New Orleans molasses, one- half cup of white sugar; boil until it cracks in water, then add one- half teaspoonful of soda; pour on a buttered tin or marble ; pull as soon as it is cool enough until hard. L. V. Hubbard. Molasses Candy, No. 2. — Two cups of molasses, one cup of sugar, a piece of butter the size of an &gg, one tablespoon of glycerine. Boil twenty or thirty minutes until brittle. Stir in one- half teaspoonful of soda, and pour on a large platter. When cool enough, pull on a hook until white. Draw into sticks and cut with shears. Mary E. Parmelee. Molasses Candy, No. 3.— Two cups of New Orleans molasses, one cup of sugar, four tablespoons of vinegar, butter the size of a small Q^^. Boil until when dropped in cold water you can pull it. Pour on buttered platters, and let stand until you can handle it, not until too cool. Miss Cahill. French Cream. — Break in a bowl the white of one or more eggs; add an equal quantity of cold water. Then stir in confectioner's sugar until it is stiif enough to mould into shape with the fingers. Flavor to taste. Chocolate Creams. — Mould French cream into small cone-shaped balls. Let them harden several hours and then cover with melted chocolate. Fig Candy. — To half a pound of fondant add one-fourth of a pound of figs chopped fine, roll the mixture out on a board into a flat cake cut into oblong pieces and dust with confectioner's sugar or cover with melted chocolate. If liked, raisins may be substituted for the figs. E. McClary. Walnut Creams. — Make a ball of French cream about the size of a walnut and place a half nut meat upon either side of the ball, pressing it into the cream. Other nut creams may be made by chop- ping the meats fine and working into French cream, and cutting into bars. 176 CANDY Butter Taffy. — Take two heaping cups of sugar, and of water only one, and put them in a kettle on the fire; of molasses half a cup, and — before you take it up — all the butter the family can spare. Now you stir it, and you mix it, and you watch it all the time, and j^ou boil the whole concoction till it hairs. Then you tr3^ it on a plate (it will surely be first rate), and you pour it into pans and cut it into squares. Salted Almonds.— Shell the nuts and pour boiling water over them; let them stand in the water a minute or two, and then throw them into cold water, and rub between the hands. To every cupful add one even tablespoon of melted butter or olive oil and let stand a while. Sprinkle with a level teaspoon of salt. Place in a moder- ately hot oven and bake until brown, stirring occasionally. Peanuts ma3^ be salted in the same way. E. McClar3\ Salted Peanuts. — Select raw peanuts. Blanch hy pouring over them boiling water. Heat lard enough to cover the peanuts nicelj', the same as for frying doughnuts. Put the peanuts in and let them cook, stirring constantly, until they are as brown as you wish. Remove and let drain in a sieve, then put them on several brown papers until all the lard is absorbed. When this is done, salt to taste. Mrs. A. H. Proctor. FOR THE SICK. " Simple Diet is best; for- many dishes bring many diseases. " Sleeplessness.— This may be relieved by laying a cold wet cloth on the back of the neck, with a dry cloth outside. Beef Tea, No. 1. — Take a pound of the juicy round of beef steak; cut into thin strips an inch long-; put into a sauce pan, and first cover with cold water; set over the stove where it will warm grad- ually; when it comes to a boil let it boil five minutes; pour ofiF, and put in salt. Mrs. M. K. Wead. Beef Tea, No. 2.— Cut up the beef in small pieces, place in a bottle or glass can; set in a kettle of cold water and cook slowly until the juice of the meat is extracted. Add salt after it is done. Mrs. McClary. Chicken Jelly.— Half a raw chicken pounded with a mallet to break the bones; put in about a quart of warm water; let it simmer in a covered vessel until the meat is in rags and the liquid reduced one-half; strain through a coarse cloth, return to the fire, and season to taste; simmer live minutes longer; when cool skim the oil from the top. Keep on ice. Indian Meal Gruel.— Stir two tablespoonfuls of the meal to a smooth paste with cold water and put into one pint of boiling water. Let this boil for one-half hour, stirring often as it burns easily; if too thick add a little water. Season to taste. Farina Gruel. — Add one saltspoonful of salt to one cupful of boiling water; when boiling sprinkle in one teaspoonful of farina; cook for ten minutes; add one cupful of milk, cook five minutes and serve. 178 FOR THE SICK Sago Gruel. — A heaping tablespoonful of sago, washed in several slightly warm waters; put this into a coffeecup of water; when boiled up clear put in half a teacup of milk; as soon as scalded take off, and add one or two tablespoonfuls of thin cream; salt to taste. Mrs. M. K. Wead. Oat Meal Blanc Mange. — Cook to a jelly; strain through a fine sieve, and mould; salt while cooking. Mrs. C. B. Beardsley. Mutton Broth. — One pound of lean mutton or lamb, cut small; one quart of cold water; a small tablespoonful of rice, soaked in a little warm water; add a little milk if preferred; salt and pepper to taste. Corn Tea. — Brown and pound in a mortar one cup of sweet dry corn; pour on two cups of boiling water, and steep fifteen minutes. This is light and nutritious, and can be taken when the patient is very weak. Toast Water. — Slices of bread dried thoroughly and nicely browned; pour over enough boiling water to cover them; let them steep until cold, keeping closely covered; strain, and sweeten to taste; put a piece of ice in a glassful. Hot Milk is both nourishing and stimulating, when one is weary it is more easily digested than cold milk. Should be taken slowly in sips. For Indigestion. — Sprinkle cayenne pepper over food. Flaxseed Lemonade.— Four tablespoonfuls of flaxseed, one quart of boiling water, let remain in a covered dish three hours. When' cold add the juice of two lemons and sweeten to taste. Take ice cold. This makes a soothing drink in throat and lung troubles. FOR THE SICK 179 Kumyss. — Put into a self-sealing- pint bottle one tablespoon of sug-ar, and one-sixth of a Fleischman's yeast cake; fill the bottle to within three inches of the top with new milk and seal. Let it remain in a warm place nine hours— shaking frequently, at least once an hour. Then let it stand in a cold place for three hours, when it will be ready for use. An excellent and nourishing drink. Mrs. J. S. Phillips. Cough Mixture, No. 1. — Two ounces of flaxseed, one-fourth pound of rock candy, one cup of sugar, three cents worth of hoarhound, one stick of black licorice, two lemons boiled whole, cut and squeezed after boiling; one quart of water. Simmer all except the sugar and licorice for two hours — then strain, pressing the juice from the lemons; add the sugar and licorice and stir over the fire until the licorice is dissolved. L. C. Wead. Cough Mixture, No. 2.— Make a syrup of one pound of white sugar and one pint of water; dissolve two ounces of licorice ball in one pint of water; one-fourth ounce of opium in eight ounces of alcohol; let it stand over night; one ounce of anise oil in two ounces of alcohol; one-half ounce of pulverized blood root steeped in one pint of water and strained; mix the ingredients; take one-half teaspoonful as often as the case may require. Mrs. Gurley. Cough Syrup. — One ounce each of licorice root, flaxseed, thor- ough wort, slippery elm and anise seed; steep until all the strength is extracted; strain and a^d one pint of molasses and one pound of white sugar; simmer to a quart. Excellent for children. Mrs. House. Mustard Plaster.— Mix thoroughly flour and ground mustard in the proportions required — usually one-third mustard to two-thirds flour or mustard and flour equal parts — add hot water in sufficient quantity to make a thick paste. Spread on cotton cloth and cover with cheese cloth or old linen. Mixing with the white of an egg will prevent blistering. MISCELLANEOUS. ''A storehouse of comical oddities That have niver been neighbors before."" Entertainment Supplies for Fifty Guests.— For chicken salad allow five medium-sized chickens and twelve heads of celery. One hundred sandwiches; two loaves of loaf cake and three of layer. One and one-half pounds of coffee and three pints of cream for the same; two gallons of ice cream; two moulds of jell3^ Church Supper Supplies for One Hundred Guests. — For chicken pies use fifteen medium-sized chickens. For escalloped oysters allow two gallons of oysters, four pounds of crackers, two pounds of butter. For hash, ten pounds of corned beef with double the quantit}^ of potato. With any two of these allow ten dozen biscuit; five pounds of butter; twelve pounds of ham before cooking; six quarts of cab- bage salad; twelve heads of celery; five dozen boiled eggs for egg salad; seventy-five doughnuts; three pounds of cheese; three loaves of white cake, two of dark, four of la^'^er; three pounds of cofifee and three quarts of cream for the same. To Make Sandwiches. — Butter the bread before cutting the slices from the loaf. In this wa3' they can be made much thinner. To Cut Warm Bread.— Heat a thin bladed knife on the stove or in boiling water. To Cook Dried Fruits. — All fruits should be well washed and soaked in cold water twelve hours before cooking. Cook slowly in the same water. To Stone Raisins. — Pour over them boiling water and the seeds can easily be removed. It also improves them for a cake or pudding. MISCELLANEOUS i8i Sharp Vinegar. — Put West India molasses into cold'water until the mixture will bear up an egg-, showing a piece of the o.^^ shell as large as a five cent piece; set in the sun or a warm place. Remove the mother when it forms. Vanilla Extract. — One vanilla bean, five tonka beans; ten ounces of alcohol, six of water, three of sugar; break the beans in small pieces; put all together and shake every day for six weeks. Mrs. H. H. Thompson. To Clean Straw Matting. — Wash with a cloth dipped in clean salt and water, then wipe dry at once. This prevents its turning yellow. Filling for Cracks in Floors. — Thoroughly soak newspapers in a paste made of one-half pound of flour, three quarts of water and one-half pound of alum mixed and boiled until like putty. Bouquet of Herbs. — Four leaves of parsley, one of celery, one of bay leaf, one of thyme, and two cloves; fold together and tie with a string. To Remove Paint from Window Glass.— Put sufficient pearl-ash into hot water to make a very strong solution; saturate the spots of paint with this and let it remain until nearly dry; then rub off with a woolen cloth. Mrs. Caldwell. Ink and Iron Rust Stains. — Such stains can generally be removed from white cloth with oxalic acid. Wash immediately. Mildew.— Take lemon juice mixed with an equal weight of salt, powdered starch and soft soap; rub thickly on the spots, renewing two or three times a day until the spots disappear; strong soft soap alone will often do as well if placed in the sun. To Make Good Starch.— Mix the starch with cold water; add boiling water until it thickens, then add a dessert spoon of sugar and a small piece of butter or lard. This makes a stiff and glossy finish. 1 82 MISCELLANE O US Paste. — Three level tablespoonfuls of flour with enough water for a smooth paste, one-fourth teaspoonful of powdered alum, one- half cup of cold water. Stir constantly and cook until well thick- ened; then add twenty drops of oil of cloves and pack in a glass jar. When mounting pictures apply the paste with a piece of soft cloth. Mrs. McClar3\ Shirt Polish. — One cup of starch, one and one-half ounces of spermaceti, three-fourths of an ounce of paraffine, one and one-half ounces of white wax, one teaspoonful of gum arable, one quart of warm water. Mix, and boil ten minutes. Put one teaspoonful of the mixture to each pint of starch. To Starch Mull or Lace. — Into a teacupful of water put a small teaspoonful of dissolved gum arable; dry the goods after starching and dampen before ironing — will make them look like new. To Wash White Flannel. — Dissolve borax, one tablespoonful for each three quarts of warm water. Let the goods soak in this an hour, turning over frequently. If much soiled, add a little white soap to the water and rub with the hands. Rinse and shake out well. To Wash Calicoes. — Put a teaspoonful of sugar of lead into a pailful of water and soak fifteen minutes before washing. For stiffening navy blue cambrics use dark glue instead of starch. Wash Goods liable to fade should be washed in a strong solution of salt, allowing a cup of salt to a quart'of hot water. While the water is warm put the material in and let it lie for a time; then take out and wash in the usual way. To prevent the salt from absorbing the dampness and becoming hard in the salt cellars during the summer season mix a little corn starch or rice flour with the salt, using one spoonful of starch to six of salt. MISCELLANEOUS 183 Hard Wood Floors. — First fill the wood. Then put on three or four coats of white shellac, letting each coat harden, after which put on a good floor wax. Rub the wax on with a cloth, letting it stand for an hour or more. Then polish with a weighted floor brush, first lengthways, then across. To keep in good order wax every month. Never put the wax on thick. If hard wood floors are properly finished when laid the}' require but little attention to keep them looking well; a rubbnig over with gasoline every two or three months will be all the^^ require, and a broom covered with cotton flannel, the nap side out, is the best kind of a duster to use on them every morning. Hard Soap.— Six pounds of sal soda, in crystal; three pounds of unslacked lime; four gallons of water; put all in a kettle and boil until dissolved; then let it settle; pour off the liquid and add to it seven pounds of clean grease (if tallow, six pounds); boil to the thickness of honey; pour into a wash tub and cut in bars. Soft Soap. — Ten pounds of grease, six pounds of washing soda, eight gallons of hot water; let it stand for several da3's— until the grease is eaten up; if too thick add more water; stir every da}'. If wood ashes are used instead of soda boil the mixture. To Clean Coffee and Tea Pots.— The black coating which collects inside the coffee and tea pots may be easily removed. Throw a handful of cooking soda in the pot, fill it with boiling water, let it stand on the back of the stove for five or six hours and then wash and rinse it in boiling water. Be careful to clean out the spout. This process will make the inside of an old coffee pot bright and sweet. To Remove Coffee, Tea, Chocolate and Fruit Stains.— Place a bowl on the table, spread the stained part over it, pour boiling water on it from a height so as to strike the stain with force. / 84 M ISC ELLA NEO US To Clean Lamp Burners. — Put the burners into water in which beans have been soaked or parboiled and boil one hour, then clean with sapolio or bath brick. Mrs. F. W. Lawrence. How to Keep Flatirons Clean and Smooth.— Rub them first with a piece of wax tied in a cloth, and afterwards scour them on a paper or cloth strewn with coarse salt. To Wash Chamois. — Two quarts of moderately warm water, two heaping teaspoonfuls of borax, let soak for about ten minutes, then wash. Then take two quarts of water with one teaspoonful of borax, and wash again, rinse well, pull out smooth; when partly dry rub with the hands. Mrs. Ralph. Furniture Varnish. — One pint of Japan, five cents worth of asphaltum varnish, one tube of Indian red. Thin the mixture with spirits of turpentine and apply with a cloth. Dents in fine Polished Furniture.— They may be removed in the following manner: Lay a number of layers of moistened brown paper over the dent, and put a warm iron over them. The steam will gradually cause the wood to swell and to fill up the dent. It sometimes requires patience, but slight dents that are a considerable mar to furniture can be raised in this way. To Renew Black '^\W.—^\x\. on d, perfectly smooth ^\xxi'ACQ.\ sponge with clear, cold water until it sticks to the board and leave until thoroughly dry. Mrs. Mallon. To Restore Velvet that has been Wet.— Dampen it thoroughly on the wrong side; then hold it over a very hot iron, being careful not to let it touch the iron. For a Burn. — Apply common baking soda; there is nothing better. Mrs. C. B. Beardsley. MISCELLANEOUS 185 Antidote for Poison.— For any poison swallow instantly a glass of cold water with a heaping teaspoonful of common salt and one of ground mustard stirred in. This is a speedy emetic. When it has acted swallow the whites of two raw eggs. Marion Harland. Spermaceti Salve. — One ounce of spermaceti, three of white wax, six of olive oil; melt the spermaceti and wax together; heat the oil and put all together, stirring until cold. To Remove Discoloration from Bruises.— Apply a cloth wrung out in hot water and renew frequently. Or, apply a piece of raw beef. To Keep Roses.— Lay them, their full length of the stems, in a pan of cold water, and place them in a cool place during the nights and they will keep for many days. Each recipe is true and tried, And sofne good housewife'' s honest pride — Soiue home's delight; And should your effort bi'itig no prize, I' II say not where the trouble lies, — ' Twere impolite. " There are other days still, and other things we shall say.'^ ri3i [14] INDEX. Advertisements, 217 Beans — Contin ued. Almonds, salted, 176 Soup, . . . . 12, 13 Apples, String, . 49 Brownies, 54 Beef, Charlotte, 40, 116 A la mode, 24 Delmonico, 40 And onions smothered, 25 Dumplings 101 Chipped, 26 Fried, . 40 Chopped, 27 Fritters, 54 Corned beef hash, . 27 Jelly, for cake, 140 Dried, 26 Kooker, 103 Hamburg steak. 25 Pie, 91 Hash balls, . 27 Preserves, 157 Packing, 26 Pudding", 102, 117 Potted, . 26 Puffs. . 96 Roast, . 24 Puffs, filling- for, 96 Steak, roast, . 26 Sauce, baked. 159 Steak, to broil, . 25 Sauce, canned. 159 Stock, . 11 Turnovers, 103 Tea, 177 Antidote for poison. 185 Tongue, . 26 Asparagus, 52 Yorkshire pudding, 24 Asparagus, with cream Berry Tea Cake, 84 sauce, . 52 Biscuit, Aspic Jelly, 65 Baking powder, . SO, 81 Bacon and Liver, 31 Raised, . 78 Bananas, Scotch, . 81 Baked, . 40 Soda, 81 Filling for cake. 142 Bisque, Corn, . 16 Float, 117 Black silk, to renew. 184 Fried, . 40 Blueberry Cake, 84 Ice cream. 121 Boudnis, . 36 Pudding, 104, 117 Boudins, a la reine, 3() Salad, 63 Bouillon, . 12 Banbury Cakes, 149 Bread, hints for making. 75 Beans, Bread, . 75, 76 Baked, with pork. 54 Brown, . 80 Boston baked. 54 Brown, steamed, . 80 Salad, . 62 Coffee, . 79 Shelled, . 49 French, . 76 204 INDEX Bread — Continued. Graham, ... 80 Graham, steamed, . 80 Sticks, .... 78 Warm, to cut, . . 180 Whole wheat, . . 79 Brine for cucumber pickles, 151 Bruises, to remove discolora- tion, .... 185 Bunns, ... 79, 138 Burns, remedy for, . 184 Cabbag-e, fried, . . 49 Calico, to wash, . . 182 Cake, hints for making, . 129 Angel, .... 135 Bread, ... 135 Chocolate, ... 133 Chocolate and nut, . 133 Chocolate caramel, . 130 Chocolate, German, . 131 Citron, ... 134 Clove, . . . . 134 Cocoanut, . . . 131 Coffee, . . . . 138 Cream fruit, ... 138 Cream, old fashioned, . 135 Cream, sponge, . . 137 Flake, .... 131 Fruit 138 Fruit, white, . . 138 Gold, .... 135 Harlequin, . . . 132 Layer, . . . 131, 132 Nut, . . . 132, 133 One Egg-, . . 132, 134 Orange, . . . 132 Potato, .... 131 Quick 134 Ribbon, ... 133 Rolled Jelly, . . 133 Silver, . . .• . 130 Snowballs, . . . 137 Spanish bunns, . . 138 Spice, .... 134 Cake — Continued. Sponge, 136, 137 Spong-e, cream, 137 Sponge, white, 137 Sunshine, 135, 136 White, . 129, 130 Candy, 172 Butter Taffy, 176 Chocolate Caramel s, . 172 Chocolate Creams, 174, 175 College, 173 Cream, . 174 Cream, French, 175 Dates, stuffed, 173 Fig, 175 Fondant, 172 Fudge, 171, 173 Fudge, Vassar, 173 Hoarhound, . 172 Kisses, . 174 Macaroons, 174 Molasses, 175 Nut, 172 Peanut, 173 Peanut Brittle, 174 Peppermint Drops 174 Pinoche, 173 Walnut Creams, 175 Canning, Apple Sauce, 1.59 Corn, 160 Extra juice. 163 \ Peaches, 159 Raspberries, 158 Tomatoes, 160 Caramel for flavoring ?, . 112 Catsup, Cucumber, 155 Tomato, 154 Cauliflower, 49 Celery with cream sj luce, 53 Chafing Dish, 168 Chicken, creamed, 168 Chicken wiggle, 168 INDEX 205 Chafing- Dish — Continued Chocolate, 165 Chicken, with mushrooms, 1(58 Chocolate Eclairs, 149 Eggs, scrambled, 170 Coffee, . . . . 164 Kromanskies, 168 Bread, . . . . 79 Lobster, 169 Cake, . . . . 138 Lobster, creamed. 169 Cakes, . . . . 84 Oysters, panned, 169 Cakes, German, . 79 Rarebit, * 170 Cream, . . . . 116 Shrimps a la Newberg- 169 Ice Cream, 122 Spaghetti, Italian, 171 For one hundred, . 164 Tomatoes and rice. 170 Pudding, 99 Tomatoes, fricassee, 170 Consomme, 11 Chamois, to wash, . 184 Cookies, . . . . 144 Cheese, Cream, . . . . 144 Cottage, 71 Fruit, . . . . 145 Croquettes, 44 Ging-er, . . . ] 144, 145 Croutons, with, 71 Ging-er, soft. 145 Fondu, . 70 Graham, 145 For crackers or sand Maple sug-ar, 146 wiches, 73 Molasses, 145 Ramakins 70 Sour cream. 144 Rarebit, 71 Corn Cake, 83 Sandwiches, 72 Bisque, 16 Straws, 70 Cake, Parkerhouse, 83 Chicken, Cakes, . 55 Boudins, 36 Canned, 160 Broiled, 33 Griddle cakes. 85 Creamed, 168 Pudding-, 83 Creamed with mushrooi ns, Soup, 16 33, 168 Succotash, 50 Croquettes, 42 Tea, 178 Curry of, in rice border 34 Cottage Cheese, 71 Fricasseed, 33 Coug-h Mixture, 179 Fried, . 34 Cough Syrup, 179 Jelly, . 177 Crabs, deviled. 22 Pie, 34 Cranberry Jelly, 40 Pressed, 35 Cranberry Sauce, 40 Salad, . 58 Croquettes, 41 Salad, in Aspic, . 65 Note for frying-. 41 Smothered, 34 Cheese, . 44 Terrapin, 35 Chicken, 42 Wig-g-le, 168 Macaroni, 43 With mushrooms, . 168 Oyster, . 42, 43 Chili Sauce, 154 Potato, 43 2o6 INDEX Croquettes— Con f I Nued. Rice, 43 Rice and Meat, 43 Royal, 44 Sauce for. 41 Sweetbread, 42 Veal, 42 Croutons with cheese. 71 Crullers, . 88, 89 Crumpets. 82 Dates, stuffed, 173 Desserts, 113 Ambrosia, 113 Ambrosia, Pineapple, 113 Apple Charlotte, . 117 Banana float. 117 Bavarian cream, . 115 Bivou, 118 Caramels, cup, 115 Charlotte Russe, . 113, 114 Charlotte Russe, mock. 114 Coffee cream. 116 Coffee jelly, 116 Chocolate Blanc Mange 115 Custards, Caramel, . 114 Coffee, 115 Cup, . 114, 115 Rice, . 106 Date tapioca. 107 Judge Peters, 115 Junket, lis Lemon jelly, 119 Orange baskets, 118 Orange charlotte, . 117 Orange float. 117 Orange jelly. 119 Orange souffle, 116 Raspberry gelatine. 119 Snow pudding, 118 Spanish cream 116 Strawberry tapioca, 107 Tapioca, 106, 107 Tutti Frutti, 116 Dominoes, . . . 146 Doughnuts, . . .86, 87 Plain, .... 87 Raised, . . .87, 88 Raised, Aunt Susan's, 87 Sour cream, . . 88 Dressing for fish, . . 17 Fowl, .... 32 Fowl, oyster, . . 32" Pickle, . . 152, 154 Salad, .... 56 Drinks, iced, . . . 165 Duck, roast, ... 33 Dumplings, Apple, For meat, Eggs, A la New burg. Baked, . Boiled, Creamed, Deviled, Dropped, Omelet, Asparagus, Bread, Meat, Poached, Puffs, . Salad, ... 61 Sandwiches, . . 72 Scalloped, ... 69 Scotch woodcock, . . 69 Scrambled, . . 66, 170 Shaker, Stuffed with sardines, Timbales, With tomato sauce. Egg-plant, Fading, to prevent, . Filling for layer cake. Almond, Apple jelly. Banana, INDEX 207 Filling for layer cake — Con. Butternut, ... 140 Chocolate, ... 142 Chocolate cream, . 142 Chocolate custard, . 142 Cocoanut, . . . 142 Cream, whipped, . 143 Cream, sour, . . 14.3 Fig-, .... 141 Ice cream, . . . 143 Lemon, . . . 141 Maple, .... 140 Marsh mallow, . . 143 Peach, . . . 143 Raisin, . . . 141 Tutti Frutti, . . 141 Walnut, ... 140 Fish, Broiled, ... 19 Codfish and potato, . 19 Codfish balls, . . 18, 19 Codfish, creamed, . 18 Codfish fried in butter, 19 Dressing-, ... 17 Escaloped, ... 21 Finnan haddie, . . 20 Halibut, A la Flamande, . 20 Broiled, ... 20 Timbale, ... 23 Mackerel, Broiled, . . . 19 Salt, .... 19 Salad, ... 59 Salmon, Boiled, ... IS Wiggle, ... 23 Shad roe, ... 20 Trout, Adirondack, . . 17 Baked, ... 17 Brook, . . . 17 Lake, ... 17 Turbot a la creme, . 18 Flannel, to wash, 182 Flatirons, to keep clean, 184 Flaxseed lemonade, 178 Floors, Filling for cracks, 183 Hard wood, . 183 Fritters, . 86 Fritters, apple, 54 Frosting and icing-. How to make. 139 Boiled, . 139 Boiled milk. 139 Confectioner's sugar. 139 Icing, 140 Icing, chocolate, . 140, 149 Frozen desserts, 120 Biscuit Tortoni, 125 Cafe Frappe, 126 Fig pudding, frozen. 127 Frozen peaches. 126 Frozen Pudding, . 127 Ices and Ice Cream, see below. Mousse, . 124 Mousse, cafe. 125 Mouse, maple. 125 Mousse, pineapple. 125 Nesselrode Pudding, 126 Parfait ,cafe, 126 Parfait, maple. 126 Pineapple souffle, 128 Vanilla glace. 126 Fruit drops, 147 Fruits, dried, to cook. ISO Fruit, frosted, . 163 Furniture, to remove dent 3, 184 Gems, Graham, 81 Ginger bread, . 86 Ginger bread, plain. 86 Ginger cookies, . \ 44, 145 Ginger cookies, soft. 145 Ginger snaps, 146 Ginger wafers, 146 Goose, roast, 33 208 INDEX Graham bread, 80 Jam, Graham bread, steamed, 80 Raspberry, . Graham cookies, 145 Raspberry, cold. Graham crackers, . 145 Strawberry, Graham gems, 81 Jelly, Graham pudding-, . 98 Apple, for cake Graham rolls, raised, 81 Aspic, Grape fruit, 119 Chicken, Grape juice. 167 Coffee, . Gravy, 37 Crab apple. Griddle cakes. 85 Cranberry, Buckwheat, 85 Currant, Corn meal, 85 Grape, . Green corn, . 85 Lemon, Wheat, 85 Mint, Gruel, Orange, Farina, 177 Spiced, Indian meal. 177 Other kinds. Sago, 178 Jumbles, . Ham and eggs, 30 Jumbles, nut, Ham, baked, 30 Junket, Ham, boiled. 30 Kisses, Hamburg steak. 25 Kumyss, Head cheese, 30 Lace, to starch, Herbs, bouquet of, . 181 Lady fingers. . Hermits, 146 Lamb, Ice cream. 120 Crown of, with peas. Almond, 122 Roast, . . . . Banana, 121 Lamp burners, to clean. Caramel, 122 Laplanders, Chocolate, 121 Lemonade, . . 1 Coffee, . 122 Liver and bacon. Maple, . 123 Macaroni, Peach, 123 Croquettes, Strawberry. 122 Italian, Vanilla, 120 Soup, .... Sauces for ice cream. With cheese. Hot chocolate, 121 AVith tomato sauce, Maple sugar. 121 Macaroons, Ices, see Sherbets and Ice -s, Macaroons, walnut. Indigestion, to relieve, 178 Marguerites, Irish stew. 25 Marmalade, Iron rust, to remove. 181 Crab apple, . 60, 166, INDEX 209 Marm3i\a.de—Conhmied. Oysters — Continued. Orange, 162 Salad, . 60 Peach, 101 Soup, 15 Quince, 161 Stewed, 14 Mayonnaise, 57 Paint, to remove from win- Mayonnaise, cooked. 56 dow glass. 181 Meat puffs, 27 Parsnips, 48 Mildew, to take out, 181 Partridges, to dress, 35 Milk, hot, 178 Paste, 182 Mince meat. . 90, 91 Pate de fois gras, Mock, 35 Mint jelly. 40 Peanut Brittle, 174 Mint sauce. H7 Peanut candy, 173 Miscellaneous, 180 Peanuts, salted. 176 Molasses puff, 86 Pears, Muffins, 82 Chipped, 156 Muffins, raised. 82 Compote, 156 Mull, to starch, 182 Preserved, 156 Mushrooms, 50 Peas, 49 Mustard plaster, 179 Peppers, green, stuffed. 53 Mutton broth, . 178 Pickles, Mutton, ragout of, . 28 Blackberries, 150 Nantucket corn pudding. 83 Cabbage, 152 Oat meal Blanc Mange, 178 Catsup, cucumber. 155 Omelet, 67 Catsup, tomato, 154 Asparagus, . 67 Chili sauce, . 154 Bread, . 68 Chow chow, . 154 Meat, 68 Cucumber, 151 Onions, Cucumber, brine for. 151 Escaloped, 50 Cucumber, ripe. 152 Spanish, baked, . 51 Cucumber sauce, 155 Orangeade, 166 Oil, . . . 153 Orange peel, candied, 163 Onions, 152 Orange peel, sugared, 163 Peaches, 151 Oysters, Peach mangoes, . 151 Cocktail, 21 Pears, . 150 Creamed 21 Pears, sickle, 150 Croquettes 42, 43 Piccalilli, 150 Dressing for fowl. 32 Plums, 150 Escaloped, 21 Shirley sauce. 154 Fricasseed, 21 Spanish, 153 Fried, . 21 Spiced currants. 155 Panned, 169 Spiced gooseberries. 155 Pigs in blankets, . 23 Spiced grapes. 155 Raw, sauce for, . 39 Tomato butter, 155 210 INDEX Pickles — Continued. Potatoes au Gratin, Tomato, green, 152 Croquettes Watermelon, 158 Delmonico, Pies, Escaloped, Pastry, 90 Escaloped, raw, . Pastry, fine puff, 90 Fried, French, Apple, . 91 Fried, Saratoga, . Apple puffs, . 96 Hashed and browned, . Cherry, . 96 Lyonnaise, Cherry with wl lipped Potato puff, . cream, 96 Salad, . . . . Chocolate, 95 Soup, . . . . Cocoanut, 94 Stuft'ed, . . . . Cranberry, 94 Sweet, browned, . Cream, . 95 Sweet, glazed, Currant, 93 Sweet, Southern way, . Custard, 94 Warmed up, . Custard meringue. 94 Whip, . . . . Dutch, . 95 With ham. Jumble, . 94 Pots, coffee and tea, to Lemon, . . 92, 93 clean. Lemon meringue, . 92 Preserves, Lemon filling for tarts, 97 Apple and ginger. Marlborough, 94 Cherries, Mince meat for. . 90, 91 Currants, Orange, 93 Currants and fruit. Pieplant, 93 Currants, cold. Prune filling for. 92 Gooseberries, Pumpkin, 91 Grape, . . . . Raisin, . 94 Peaches, Squash, . 91 Pears, . . . . Sweet potato. 92 Pears, chipped. Tart crust, . 96 Pears, compote. Tarts, Pineapple, Cherry, . ' 97 Pineapple, mock. Lemon, 97 Plums, To prevent syrup from Quince, escaping, 96 Strawberries, Pillau, 54 Strawberries, cold. Poison, antidote for, 185 Prune filling for pie, Popovers, . 82 Pudding sauces. Pork and beans, 54 Puddings, Pork, fried, 31 Angel food, . 103 INDEX 211 Pudding-s — Continued. V\xd.^\n^^— Continued . Apple, baked, 102 Rice, 106 Apple dumplings. Baked 101 Rice custard. 106 Apple dumplings, Roily Polly, 99 Steamed, . 101 Short cake, 102 Apple kooker, 102 Snow, 118 Apple turnovers, fried, 103 Sponge, . 103 Banana, 104 Suet, 97 Batter, baked, 104 Tapioca, 106, 107 Blueberry, 99 Apple, 107 Bread, . 105 Caramel, 107 Brown Betty, 103 Date, 107 Caramel tapioca, . 107 Peach, 107 Chocolate, 105 Pineapple, 107, 113 Cocoanut, 104 Strawberry 107 Coffee, . 99 Vevy, . 100 Corn starch, 104 Woodford, 98 Corn starch meringue, 104 Puffs, Cottage, steamed. 99 Apple, 96 Cranberry, 99 Cream, 148 Custard souffle. 108 Date, 100 Date puffs. 100 German, 105 English plum. 97 Raisin, . 100 Fig, 98 Strawberry, 148 Forest, . 98 Pumpkin, how to cook, . 91 French Charlotte, 105 Punch, 166 Frozen 127 Punch, fruit. 167 Fruit, 97 Raisins, to ston e, . . 180 German puffs, 105 Rarebit, . 71, 170 Graham, 98 Rice, Indian, baked. 101 Boiled, . 53 Indian, boiled, 100 Croquettes, 43 Manioca, 106 Crumpets, 82 Minute, . 103 Custard, 106 Nesselrode, 126 Pudding, 106 Omelette souffle, . 108 Soup, 11 Orange marmalade. 109 Southern way of boiling, 53 Parlamo, 100 Rolls, 77 Peach cobbler. 101 Breakfast, 77 Pineapple, 107, 113 Cinnamon, 76 Prune, . 108 Crescent, 7*7 Puff, . 99 Finger, . 77 Queen of. 105 French, . 78 Raisin puffs. 100 Graham,, rais 2d, . . 81 INDEX Rolls— Contimied. Salad Av^^^xr^^— Contimied. Horseshoe, 77 French, . 58 Meacham, 7C Mayonnaise, . 57 Parkerhouse, 76 Mayonnaise, cooked. 56 Tea, 77 With lemon, . 58 Roses, to keep, . 185 Sally Lunn, 83, 84 Rosettes, . 89 Salt, to prevent hardening, 182 Salads, directions for, 56 Salve, 185 Asparagus, . 62 Sandwiches, to make. 71, 180 Aspic jelly, . 65 Celery, . 72 Banana, 63 Cheese, 72 Bean, 62 Egg, . 72 Cabbage, 60 Ham, . 73 Celery, . 62 Lettuce, . 72 Chicken, 58 Nut, . 73 Chicken in aspic, . 65 Olive, . 73 Cucumber, 62 Orange marmalade, 74 Cucumber boats, . 62 Peanut, . 73 Dressing for. 56 Sardine, 73 Egg, 61 Spanish, 72 Fish, 59 Sweet, . 74 Fruit, 63 Watercress, . 72 Fruit and savory, . 63 Sauces for fish and meat 37 Green peppers, 64 Apple, 40 Lettuce, 61 Banana, 40 Lobster, 59 Bechamel, 39 Lobster, East Indian, 59 Butter, . 37 Nut and celery, 43 Caper, . 39 Nut and olive. 43 Cranberry, . 40 Nut and orange, . 43 Cream, . 37 Oyster, . 60 Drawn butter. 37 Peas and fruit, 62 Grav3^ brown, how to Potato, . 60 make . 37 Shrimp, 59 Hollandaise, . 39 Shurtlefie, 60 Horse Radish, 39 Sweetbread, . 59, 64 Maitre d' hotel, . 38 Tomato, 64 Mint, 37 Tomato aspic. 64 Mint jelly, 40 Veal, 58 Mushroom, 38 Vegetable, 60 Oysters, raw. 39 Waldorf, 61 Piquante, 38 Waldorf Chiffonade, 62 Tartare, 38 Salad dressing. Tomato, . 38 Cream, . 57, 58 White, 37 INDEX 213 Sauces, pudding-, 110 Soup — Con tin ucd. Caramel, 112 Beef stock. 11 Cream, 111, 112 Bouillon, 12 For cranberry pudding. 112 Celery, cream of, . 15 Fairy butter, 111 Consomme, 11 Foaming-, 110 Corn, 16 Hard, . 111 Corn bisque, . 16 Lemon, . 112 Macaroni, 11 Maple Sug-ar, 112 Oyster, . 15 Molasses, 112 Oyster stew, . 14 Sour, 111 Pea, 13 Strawberry, . 111 Pea. green, cream of, 16 Velvet, 112 Pea, split, 13 Vevy, 111 Potato^ . 14 Sausage, . 30, 31 Rice, 11 Scallops, deviled. 22 Tomato, . 14 Fried in batter. 22 Turkey, . 15 Sherbets and ices. Turkish, 15 Cafe Frappe 126 Vegetable tomato, . 12 Milk, 124 Velvet, . 16 Orange, . 124 Vermicelli, 11 Peach, . ... 124 White stock for, . 15 Pineapple, 124 Spaghetti, Italian, . 171 Sicilian, 124 Souse, 30 Lemon ice, 123 Spiced currants, 155 Orange ice, . 123 Spiced gooseberries, 155 Strawberry ice, . 123 Spiced grapes, . 155 Shirt polish, 182 Spinach, . 49 Shirley sauce, . 154 Sponge drops, . 147 Short cake. Squash, baked, 48 Currant, 102 Stains, to remove. Strawberry, 102 Chocolate, 183 Shrub, black cap, . 166 Coffee, . 183 Raspberry, . 166 Fruit, 183 Silk, black, to renew. 184 Ink, . 181 Sleeplessness, to relieve. 17? Iron rust. 181 Soap, hard. 183 Tea, 183 Soft, 183 Starch, to make. 181 Soda cream. 166 Straw matting, to clean 181 Soup, general directions. 11 Stock for soup. . 11 Asparagus, . 16 Beef, 11 Barley, . 11 White, . 15 Bean, 13 Succotash, 50 Bean, black, . 12 String beans, . . . 4D 214 Supplies, church supper, Sweetbreads, directions for, Creamed, Croquettes, Fried, . Salad, . . . 59, With mushrooms Table service, Tapioca, . . . 106, Apple, . Caramel, Date, Peach, . Pineapple, Strawberry, Tarragon vinegar Tarts, crust for, Cherrj', Lemon, . Tea, . Iced, Timbales, Egg, Halibut, Time required for cooking Toast, German Toast, in camp Toast water. Tomato sauce, Tomatoes, Catsup, Fricasseed, Fried, . Pickled, Salad, Scalloped, Soup, Stewed, INDEX 180 Tomatoes — Co7ifinued. 31 Stuffed, . 51 32 With rice. 170 42 Tortoni, biscuit, 125 32 Tripe, 31 64 Turkey, to cook. 32 Dressing for. 32 8 Turnovers, 107 Apple, fried, . 103 107 Vanilla extract. 181 107 Vanities, . 147 107 Varnish, furniture, . 184 107 Veal, 107 A la sweetbreads, 29 107 Balls, . 29 56 Blanquette of. 29 96 Boudins, 36 97 Croquettes, 42 97 Cutlets, . 28 164 Pate de veau. 29 164 Pot pie, . 28 Salad, 58 66 Stew, 29 ^? Vegetable oyster. 48 7 Vegetables, to cook. 45 84 Velvet, to restore. 184 84 Venison, 28 178 Vinegar, sharp, 181 38 Vinegar, tarragon, . 56 Waffles, 85, 86 154 Washington cake, 83 170 Wash goods. 182 51 Woodcock, Scotch, . 69 152 Weights and measures 64 table of. () 51 Wine, unfermented . 167 14 Yeast, 75 51 Yorkshire pudding, . 24 ADVERTISEMENTS. V V V V V ¥ ' ' Wis do w is good zvith inheritance, and by it there is profit to them that advertise.'" ALL our friends are requested to read the advertisements contained in this book and reciprocate the kindness of these enterpris- ing business men, who thus help us, by patronizing and recommending them on all possible occasions. A D VER riSEMEN TS 21 j SYMONDS 4 ALLISON COMPANY Manufacturers of Confectionery. Coffee Roasters ^^Y Q^^ T ALLY=HO MOCHA AND JAVA COFFEE, A CUP THAT CHEERS A blend of high grade selected coffee, giving the consumer a delicious drink, combining strength, quality and flavor. Packed in One Pound Cans ..BY.. SYMONDS ^ ALLISON COMPANY 31 W. Main and 4 Amsden St. Malone, N. Y. 2i8 ADVERTISEMENTS E. J. VA/OOD ^-^HRjN STOVES, RANGES and FURNACES Paints, Oils and Varnishes HOT WATER HEATING AND PLUMBING A SPECIALTY. MALONE, N. Y. MISS McDonald, School Supplies and Stationery, 4 W. MAIN STREET, MALONE, N. Y. COPELAND cfe KIPP PHOTOGRAPHERS MAKKRS OF AT A T r^TVTTT. TIT XT HIGH GRADE PORTRAITS MAJ^OJMli, i\ . Y. . F. A. ELDREDGE F. E. MASON ELDREDGE & MASON Wholesale and Retail Dealers in Carriages, Buggies, Sleighs, Double Wagons, Harness, Robes and Blankets MILL STREET 'Phone 35. MALONE, N. Y. AD VER r IS EM EN TS 21 g Don't Blame the Cook. Impure Cream Tartar and Bicarbonate Soda, fraud flavor- ing Extracts, adulterated Mustard and Ginger, are responsible for many a failure in pastry making. Our Cream Tartar is absolutely pure, being powdered from the pure crystals. Our Soda is the best grade of Bicarbonate Soda, none better. We Manufacture Our Own Extracts. Our Vanilla. Real Genuine Vanilla Extract is seldom found. It seems hard for extract makers to understand that it pays to give people what they pay for. We use nothing but the finest Mexican Vanilla Bean — and plenty of it. The extract has unusual strength and has a rare and peculiar delicacy. Our Lemon and Strawberry are made from the fruit and are; as good as our Vanilla in every respect; we also have an Almond and Rose Extract. Olive Oil. We have the very finest Oil which can be imported. One trial will convince you. Use no other. Huyler's Cocoa Powder. We have this most delicious of all Cocoa or Chocolate Powders. You can buy any quantity you wish from one ounce to a pound. It has no equal. Our Ginger and Mustard are absolutely pure z.xi^ go twice as far as the ordinary stuff usually sold. — C. W. BREED cS CO., Druggists 61 E. MAIN ST. M ALONE,. N. Y AD VER TISEMENTS SMITH'S f^^°«^^«T««« FRUITS. CONFECTIOIVERY AND ICE CREAM Cor. Main and Peakl, Streets MALONE, N. Y The Oldest Music House in Northern New York Do you know that SLASON has the best piano m the market for $175.00, just as sure as he has the best piano for $500.00 ? Everyone knows that the best pianos are to be found at SLASON 'S but all do not know we can give you the best at any price. Let us show you what we have before you make a purchase. M. SLASON cS SON. malone M. N. FILLL Dealer Stoves, Furnaces and Tin^pvare House Furnishing Goods, Etc. Gas Fitting and Plumbing a Specialty. Store and Office in Mulholland Block. KfATnKIlT VI V Second Store West End of Bridge. ra^l-,wmil^, i^ . X . J. J. FLANAGAN, i>i:ax.£:r in FINE CLOTHING, HATS, CAPS AND GENTS' FURNISHING GOODS, second store ,, ^^ ^^ t<:ast of post office MALONE, N. Y. AD VER T IS EM EN TS WALLACE C. SHORT. C. W. WILDING. J. MERT CHASE. SHORT, WILDING 4 CO. WHOLESALE HEAVY AND SHELF HARDWARE. keep the best line of Paints, Oils, Varnishes, M u n s c o , Cutlery. HARDWARE, AD VER TISEMENTS TRY BEN HUR FLOUR MUNGER'S FEED STORE. W M. P. LYNCH DEALER IN GENERAL. MERCHANDISE. GRASS SEED AND HOP SUPPLIES. 40 WEST MAIN ST. MALONE, N. Y. Why is the New York Life the leading Com- pany in the world to-day? INQUIRE OF HADLEY GENERAL AGENT HOWARD BLOCK. JAS. T. WELCH, Tailor^ Clothier and Hatter 36 EAST MAIN ST. MALONE, N. Y. ADVER T IS EM EN TS 223 THOS. T. BUTTRICK, WHOLESALE AND RETAIL DEALER IN School Books, Miscellaneous Books, Base Ball and Tennis Supplies. LAW BLANKS, COMMERCIAL, SOCIETY AND MISCELLANEOUS STATIONERY. .MALONE, N. Y. 224 AD VER TISEMENTS To secure the best results from the recipes in this book, you must use Pure Spices, Cream Tartar, Soda, Etc., and the BEST FLAVORING EXTRACTS all of which can be procured of THE HYDE DRUG COMPANY, Mail orders promptly attended to. MALONE, N. Y. MRS. P. S. PHILLIPS, STYLISH MILLINERY 95 MAIN ST. MALONE, N. Y. p_OA FINE TAILORING call at PADDOCK & HASKELL'S, 86 EAST MAIN ST, MALONE, N. Y. Attorney at Law 53 EAST MAIN ST. MALONE, N. Y. A OVER TI SEMEN TS 215 Do You Know All That is done and all the lines of goods that are sold at ROBBINS' ? He would like to tell you. HE DOES Printing of ail kinds, and none are better equipped; Picture Framing; Bicycle Repairing; Sewing Machine Repairing; Umbrella and Parasol Repairing; Umbrella Re-covering; Lock Repairing; Key Making for all Locks; Gun and Revolver Repairing; and, in fact, Repairing of all kinds. HE, SELLS Sevi^ing Machines, such as the Standard, White, Nev7 Home, and many others; Seveing Machine Needles and Supplies for all Machines; Bicycles, nearly all makes, also over 60 Second Hand ones in good repair; Bicycle Tires and Sundries; "Wellington Typewriters— the modern perfected peer of all, most powerful manifolder, every convenience of $100.00 machines and in addition is an entirely visible writer, costing but $60.00— sold on weekly payments if desired. Also Artists' Materials; Mounting Board in all colors; Passepartout Bindings, Hangers, etc. HE RENTS New Style Sewing Machines, with all attachments, at $1.00 per month. Easy payments on sales. Bicycles rented by the hour, day, or week. AT HIS CIGAR STORE He sells everything you want in the tobacco line; — 21 brands of 5c. cigars; 15 brands above 5c. ; 7 brands small cigars, 10 in a package; 11 brands cigarettes; 33 brands package tobacco; 21 brands plug tobacco. Pipes from penny clays and cobs to high grade case goods. E. N. W. ROBBINS, lO and 36 West Main St. 226 AD VER TISEMENTS THE PLACE TO BUY FRUIT AT™"NICK'S" FRUIT HOUSE 40 WEST MAIN ST. MALONE, N. Y. SMART CLOTHES, YOUNG BROS. HATS. MONARCH COLLARS and SHIRTS. Clark's Clothing Wardrobe MA LONE, N. Y. DRESS GOODS. Early buyers are ever on the alert for new things in gown stuffs. They like to pick and choose from the new weaves. Such buyers will hail with much pleasure the news that we have received a larger spring stock than ever before. Donovan & Looby HORTON BLOCK. MALONE, N. Y. R. M. MOORE, ATTORNEY AND COUNSELOR AT LAW, MALONE. N. Y. AD VER TISEMENTS 227 THE LAWRENCE = WEBSTER CO. Manufacturers of The MoMilun Pants FOR MEN and BOYS Knee Pants and Boys* Suits in sizes from 4 to 16 years, Buy your boy a suit or a pair of knee pants made from the famous McMillan Cloth and you will never use any other make. FOR SALE BY MALLON