»ae'p- a ib aa = Se LON a4 TRIED. TESTED. PROVED. % % % THE HUNTINGDON COOK BOOK COMPILED FROM RECIPES CONTRIBUTED BY LADIES OF HUNTINGDON AND VICINITY AND PUBLISHED IN BEHALF OF THE St. Andrews Church, HUNTINGDON, P. Q. First Edition 500 copies in 1896. Second Edition, revised and enlarged, 500 copies. ‘© We may live withou: books—what is knowledge but grieving ? . SS S SS hope but deceiving ? — © We may live without hope—what is We may live without love—what is passion but pining ? ate, But where is the man who can live without dining ? NEWS AND ENTERPRISE PRINT. Huntingdon. A TABLE OF WEIGHTS AND MEAS- URES FOR HOUSEHEEPERS. Ten eggs—One pound. One quart of flour—One pound. Two cupfuls of butter—One pound. One generous pint of liquid—One pound. Two cupfuls of granulated sugar—One pound. Two heaping cupfuls of powdered sugar—One pound. One pint of finely chopped meat, packed solidly—One pound. The cup used is the common kitchen cup, holding half a pint. Two and one-half teaspoonfuls—Make one tablespoonful. Four tablespoonfuls—One wine glassful. Two wineglassfuls—One gill. Two gills—One teacupful. Two teacupfuls—One pint. Four teaspoonfuls—One ounce, One and one-half tablespoonfuls granulated sugar—One ounce. Two tablespoonfuls flour—Make one ounce. One pint loaf sugar—Weighs ten ounces. One pint brown sugar—Twelve ounces. One pint granulated sugar—Sixteen ounces. One pint wheat flour—Nine ounces. One pint corn meal—Eleven ounces. A piece of butter the size of an egg—About 14 ounces. TIME REQUIRED FOR COOKING THE FOLLOWING MEATS AND VEGETABLES. 3eef, sirloin rare per pound, eight to ten minutes. Beef, sirloin well done per pound, twelve to fifteen minutes. Chickens, three to four pound weight, one to one and one- half hours. Duck, tame, from forty to sixty minutes. Lamb, per pound, well done, fifteen minutes, Pork, well done, per pound, thirty minutes. Veal, well done, per pound, twenty minutes. Turkey, ten pounds, three hours. Chickens, boiled, forty-five to sixty minutes. Potatoes, boiled, thirty minutes ; baked forty-five minutes. 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 ten to twenty minutes. Asparagus, fifteen to thirty minutes. Tomatoes, thirty to forty minutes. Cabbage, thirty to forty-five minutes. Cauliflower, from one to two hours. Beet greens, one hour; Beets, one to five hours. Spinach, from twenty to forty minutes. Onions, from ore to two hours, Parsnips, from one-half to one hour. Turnips, from one to two hours, Carrots, from forty to sixty minutes. Sweet potatoes, boiled, forty-five minutes; Baked, one hour, INDEX OF GENERAL TABLE SERVICE SOUPS FISH Q ; MEAT AND POULTRY CROQUETTES EGGS AND OMELETS MEAT AND Fisa SAUCES VEGETABLES ; SALADS AND DRESSINGS PICKLES j ‘ ‘ ; YEAST, BREADAND BREAFAST CAKES CHEESE AND SANDWICHES PASTRY AND PES PUDDINGS PUDDING SAUC3S DESERTS ‘ ; CAKES, FILLIN3S AND ICINGS COOKIES AND SMALT CAKES CAKE FILLINGS AND ICINGS PRESERVING, CANNING AND JELLIES DRINKS CANDIES THE Sick Roow ; THINGS USEFUL TO KNOW SUBJECTS. PAGE, IO 15 25 OUR ADVERTISERS. Wisdom is good with an inheritance ; And by it there is profit to them that advertise PAGE. Snowdon, Forbes & Co. ; : I H. D. Thompson & Co. : IT John Smaill : , ; II Hoit & Haskell ; ‘ II Eastern Townships Bank : III W. D. McCallum IV Shufelt & Donaldson : : , IV And. Philps, Insurance Agent V Pringle, Stark & Co. : V F. W. Lawrence & Co. ; , VI Kings (Malone) , ; : VI Samuel Davis , VI T. S. Gardiner ; , VI D. Walker : ‘ VII C. A. Cunningham & Co. ' : VII L. N. Dupuis ' ; VII FE. C. McCoy ; ‘ pened VII Frank Hughes , : VIII James Fortune i . : : VIII John Hunter , ; VIII George Dixon : VIII Victor Levers , ; : IX B. W. Allan ; . ; : [xX OUR ADVERTISERS — CONTINUED. James Brown. ‘ Angus N. McDonald George S. James John H. Gilmore Central Hotel James A. Millar W. D. Shanks Miss Stewart Miss Gowan Wm. Ewing & Co. Donovan & Looby Greeno & Austin John A. Hunter McDonald & Robb N. A. Ostiguy Findlay Bell Ferdinand Lefebvre James D. Bicknell Howard House Miss McGinnis J. Gamelin I. I. Crevier ; ‘ John C. Bruce, Insurance Agent Joseph Capiello Chas. H. Lamb : J. A. Ogilvie & Sons W. A. Dunsmore ‘ ‘* News and Enterprise ’ PAGE. IX IX X x X Xx XI XI XI XII XIII XIII XIII XIV XV XV XV XVI XVI XVI XVI XVII XVII XVII XVII XVIII XIX XIX —_—_ TABLE SERVICE. ‘¢ We learn to live, by living to iearn.”’ The mat is first adjusted upon the table, and the tablecloth smoothly and evenly laid over it. The floral accessories are then put in place, also the fruits and bonbons, Carafes con- taining iced water are placed at opposite corners. The next step is the laying of the covers; a cover signifying the place prepared for one person. For a dinner in courses a cover con- sists of a small plate (on which to set the oyster plate), two large knives, three large forks, one small knife and fork (for the fish), one soup spoon, one oyster fork. Place the knives at the right with the sharp edge turned towards the plate; place the forks at the left with the tines turned up; glasses at the right ; napkins, bread and butter plates at the left. . Carvers, fish slice and fork, etc., should be laid on a side-table until needed, then placed quietly, the knife at the right and the fork at the left of the platter. Extra plates, glasses, knives, forks and spoons should be in readiness on the sideboard. Such things as mustard, vine- gar, etc., which may be wanted, should be in readiness on the side table. Bread must be freshly cut. Water must be fresh and cool. Butter must not be served so soon as to become soft, 53020 2 TA BLE SERVICE. Everything not too large to rest comfortably upon a sery- ing-tray should be handed from it. Any dish from which a person at table helps himself should be offered at the left. Any dish which the waitress serves should be placed at the right. Authorities differ as to whether the knife and fork should be retained or left upon the plate when it is passed for a second helping. My opinion is the plate. that they should be laid to one side of Glasses for water must be kept filled. In removing a course, food must be first taken, then soiled china, glass, silver, and cutlery ; then clean carving-cloths and lastly china, glass, silver, and cutlery ; then crumbs. To remove a carying-cloth fold it quickly together and lift to tray. Soiled plates and dishes should be removed from the right, Everything relating only to one course must be removed before serving another course. Plates and dishes must never be piled together so that china rests on pieces of silver. Use hot plates forhot meat courses, entrees, etc., cold ones for salad, cold meats, and hot puddings which retain their own heat. A meal must not be announced until everything is ready which is or may be needed. After the oysters, soup is served by the hostess. Fish is served next, accompanie d by potatoes Hollandaise, or potato balls fried brown and used as a garnish. The host serves this, and all meats. Fish is usually followed by the entrees, cro- quettes, patties, sweet breads, etc., passed to each guest by the waitress. TABLE SERVICE. a Then come the substantial dishes, roast beef, lamb, turkey, etc. Any and all vegetables are served with beef. Lamb is accompanied by peasand spinach. Turkey, by cranberry sauce, onions, tomatoes, potatoes. After the roast, sherbet follows: then game and salad. Salad may be served with the game or by itself, accom- panied by cheese. The latter is often made a course by itself. Ater the salads and cheese come the ices and sweet dishes, bon-bons, etc., followed by coffee. The finger bowls come with the desert. The order in which a course dinner is served. FIRST COURSE- Raw oysters. SECOND CoURSE—Soup. THIRD CouRSE—Fish., FouRTH CouRSE—Entrees : croquettes, sweet breads, etc. FIFTH COURSE—Roast meats. SIXTH COURSE—Sherbet. SEVENTH CoOURSE—Entremets : dressed vegetables, served alone each, as asparagus, spinach, maccaroni, etc. EIGHTH CouRSE—Game. Salad. TENTH CouURSE—Cheese—macaroni dressed with cheese, omelet, etc., cheese and salad, often served together. NINTH COURSE ELEVENTH CouRSE— Puddings, charlotte, creams, etc. ITWELTH CouRSE—Glaces: anything iced —ice cream, water ice ; frozen puddings, etc. THIRTEENTH CouRSE—Dessert: fruit, nuts, bonbon, etc. FOURTEENTH CoOURSE—Coffee. SOUPS. ‘¢ The onion is a homely plant, And rauk as most that grows, And yet it beats to mix with soup, ‘Lhe lily or the rose. ’ 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 remove the fat. Then add the vegetables and herbs used for seasoning, cooking all well together. Strain the soup before sending to the table. Cream soups should be served as soon as they are made; if allowed to stand they will curdle. BEEF SOUP.—tThree pounds of beef, three onions, three quarts water, half pint pearl barley or rice. Boil the beef slowly about an hour anda half. Then add onion sliced, and pearl barley previously well washed and soaked half an hour. Boil about an hour longer, and add more water—sufficient to have two quarts of soup when done. Season with salt and pepper. Mrs. WM. H. WALKER. PEA SOUP.—Use one quart of split peas, soaking 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. OYSTER SOUP.—Put one quart of oysters in a colander SOUPS. 5 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 oysters by allowing cold water to run over them’ through the colander. Add them to the soup with one tablespoon of but- ter, salt and pepper to taste. Let all come to a boil and serve. MALONE CooK BOOK. OYSTER SOUP.—One quart of oysters, one quart of milk, half cup of butter, half cup of powdered crackers. When milk boils add butter, crackers and oyster liquor (which has been boiled and skimmed), then pepper and salt to taste and finally the oysters, cook three minutes longer and serve. May also be seasoned with celery salt or a teaspoonful of Worcester- shire sauce. For persons preferring the oysters without milk the same method may be followed,—omitting the milk and substituting water in its place. The rolled crackers may be omitted also, if wished. Mrs. WM. H. WALKER. OYSTER STEW.—Drain fifty oysters ; put the liquor in a porcelain lined kettle, and when it comes to the boiling point, skim ; then add the oysters, bring again to the boiling point, skim again. Add one pint of scalding milk, two table- spoonful of butter cut in small pieces and rolled in flour, Season with salt and red pepper, and serve immediately. MRS. RORER. OYSTER SOUP.—Two quarts of milk, six crackers rolled fine, a piece of butter the size of an egg, pepper and salt to taste. Let all boil together, and just before serving, add one quart of oysters; let them remain just long enough for the edges to curl. Mrs. MARSHALL. TURKISH SOUP.—Bring to the boiling poirt one quart of good stock ; add to it one teaspoonful of onion juice, a blade 6 SOUPS. of mace, one bay leaf; let 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 fire and add quickly the yokes of two eggs beaten with two tablespoonfuls of cream. Serve immediately. Can be served in bouillon cups. Mrs. G. HAWKINS. VEAL SOUP.—Joint of veal weighing three pounds, four quarts water; simmer slowly. One-fourth pound macaroni boiled in sufficient water to cover it; add a little butter when itistender. Strain the soup and season with salt and pepper, then add the macaroni and the water in which it was boiled. It may be flavored with celery and a pint of cream added. M.L,.W. TOMATO SOUP.—One can of tomatoes, two and one-balf quarts of hot water, one teaspoonful of soda, one-quarter pound of butter, six crackers, salt and pepper to taste, one pint of fresh milk. Mrs. A. ANDERSON. TOMATO SOUP.—One quart of tomatoes, one onion, two ounces flour, four ounces butter, two tablespoonfuls sugar, two of salt, one-third teaspoon cayenne pepper, three pints watér, one-half pint of milk. Boil the tomatoes and onion in water for three-quarters of an hour; add salt, pepper, sugar, butter and flour ; rub smoothly together lke thin cream. Boil ten minutes. Boil milk separately, When both are boiling pour the milk into the tomatoes to prevent curdling. SOUP WITHOUT MEAT.—Pare and chop fine six good sized potatoes : boil in three quarts of water till tender, sea- soned with butter, pepper and salt. Just before serving break into it three or four raw eggs, stir briskly to break the eggs before they cook. Improved by adding one-half cup of cream and a little rolled cracker. Ai. 79. SOUPS. ~ BOUILLON.—One and one-half pounds of finely chopped lean. beef, that from the round being best, one and one-half pints of cold water. Cover the sauce pan and set on the back of the stove where it will slowly heat. Let it come to the boil- ing point, then simmer slowly for one hour. Add one bay leaf, one-half of an onion, two slices of carrot, a little parsley, and two or three stalks of celery, or a little celery salt; sim- mer slowly one hour longer. Strain, return to the kettle, sea- son with salt and red pepper, and when boiling add the white and crushed shell of one egg mixed with one-half cup of cold water ; boil two minutes, then stand on the back of the stove to settle. Strain through two thicknesses of cheese cloth, and when cold remove every trace of fat; use blotting paper if necessary. If the bouillon is too light in color add caramel, but it must be perfectly clear. Mrs. J. E. TAYLOR. CROUTONS WITH CHEESE. half an inch in thickness, and remove the crusts ; cut into any Cut slices of bread about shape desired, round, oval or square, and toast a delicate brown. Have ready a cheese sauce made as follows :—Scald half a pint of milk ; rub one large tablespoonful of butter and two tablespoonfuls of flour together until smooth, then stir this into the scalded milk. Stir continually until it thickens ; add the yoke of one egg, two large tablespoonfuls of cheese grated, and a palatable seasoning of salt and white pepper. Put a large teaspoonful of the sauce on each crouton and serve with macaroni consomme or any soup made from stock. Mrs. J. E. TAYLOR. DELMONICO SOUP.—Take a soup bone weighing two pounds, cut off the meat and crack the bones. Cover with two quarts of cold water, put on the back of the stove where it will slowly heat. Simmer two or three hours; take from the fire and strain. The next day remove the grease from the surface ; put over the fire with one potato sliced, one pint of tomatoes, 8 SOUPS. one onion, one stalk of celery, one bay leaf, one teaspoon salt, a very little red pepper. Let the stock cook till the vegetables are tender, then press all through a sieve. When ready to serve-add one tablespoonful of Worcestershire sauce. Mrs. WM. READE. OX TAIL SOUP.—Take two ox tails, two onions, two carrots, one small turnip, two tablespoonfuls of flour, a little white pepper, one gallon of water ; let all boil together for two hours; then take out the tails and cut the meat into small pieces ; return the bones to the pot, and boil for another hour ; then strain the soup and add to it two tablespoonfuls of arrow root mixed with a little water, and the meat cut from the bones. Let all boil for fifteen minutes. M.L.W. BEAN SOUP.—Soak one pint of beans over night. Inthe morning parboil them. To three pounds of a well broken joint of veal, add four quarts of water, and let it boil one hour; to this add the beans and cook slowly till they are soft enough to press through a sieve. Return to the kettle and when hot add one cup of cream. Salt and pepper to taste. Mrs H. NOODLES FOR SOUP.—Beat one egg light ; add a pinch of salt and flour enough to make a stiff dough; roll out in a very thin sheet, and roll up tightly. Cut off thin slices, put them in the soup lightly, and boil ten minutes. SCOTCH BROTH.—One-half tea cup of barley, four quarts water, boil and skim. Now put in a neck of mutton, and when it boils skim again. Take two carrots, one small head of cab- bage, one large onion and a sprig of parsley; chop altogether very fine, and add after the meat has boiled one hour. Let it boil two hours longer and serve. A, Gah CREAM OF CORN SOUP.—One pint of grated corn, three tablespoonfuls of butter, three pints of boiling water, two even tablespoonfuls of flour, one pint of hot milk, yolks of two SOUPS. 9 eggs, salt and pepper to taste. Put the cobs from which you have grated the corn in the boiling water, and boil slowly half an hour ; remove them, put in the corn, and boil about twenty minutes, then press all through a sieve. Rub the butter and flour to a paste, add to the soup and stir constantly until it thickens. Now add the boiling milk, and season ; cook one minute, add the beaten yolks, and serve immediately. ANGIE. CREAM OF ASPARAGUS SOUP.—Wash one bundle of asparagus, cut into small pieces and put into a sauce pan with enough boiling water to cover. Simmer for three-quarters of an hour. Remove the tips with a fork, press the remainder through a sieve, saving the water in which it was boiled. Scald one quart of milk ; rub together one tablespoonful of butter and two of flour until smooth. Stir this into the scalded milk and stir until it thickens. Add the asparagus and water pressed through a sieve, also the tips. Season with salt and white pepper, and serve. Mrs. BOTHAM. CREAM OF RICE SOUP.—Cover one-half cup of rice with one quart of white stock, adding one onion, a little pars- ley and a few stalks of celery. Boil for one-half hour or until the riee is tender. Press through a sieve. Scald one and one- half cups of milk ; add the rice, season with salt and white pepper, and just before serving add one-half cup of cream, MrS.| BOTHAM. CREAM OF PEA SOUP.—Take cone pint of greeit.peas, measured after shelling, cover with\vold-water and cook until tender. Take one half of the peas, pressiug the remainder with the water in which they were boiled, through a sieve, Scald three cups of milk ; rub together one tablespoonful of butter and two of flour until smoeth, add it to the milk with the peas which have been rubbed through a. sieve, and stir until it thickens. Just before taking from the fire add the rest of the peas, and one cupful of c¥eéani.. Season with salt and white pepper, and serve. Mrs. J. E. TAYLOR. FISH. ‘Good mutton or beef for sinew and strength, But the toothsome fish for brain work.’’ TO BONE A FISH.—Scrape free from all scales, clean well. Do not cut off the head, fins or tail. Take a sharp, thin knife; begin at the head and run the knife under the flesh close to the bone, loosening the backbone with the fingers. When the flesh on one side is loosened, slip the knife under the bone on the other, pull from the flesh, being careful not to strip away any of the flesh. Fish cut for broiling is greatly improved by removing the back bone before broiling. BAKED BLUE FISH.—Take a fish weighing about four pounds. Bone according to directions. Wipe dry.; sprinkle well with salt. Make a dressing of one cup of bread crumbs, one tablespoonful each of melted butter and chopped parsley, one-half teaspoonful of salt and a little black pepper; mix well; stuff\the body of the fish and sew up with cotton. Score the sidesS—of the fish - 7 aoe —— = o it ~ — «+ ae naieaphaitan x2 7 ES Oe —_—_— ror enue dientaet _ eg ee ee 18 MEAT AND POULTRY. tender all through, take the meat from the pot and pour the gravy ina bowl. Puta large lump of butter in the pot, then dredge the meat with flour and return it to the pot to brown, turning it often to prevent burning. Take the gravy that you have poured from the meat, skim off all the fat, pour the gravy in with the meat‘ and stir in a large spoonful of flour wet with a little water ; let it boil ten or fifteen minutes. SPICED BEEF.—Twelve pounds of beef cut from the round ; one large tablespoonful of black pepper, one teaspoon- ful of cloves, one small nutmeg, two ounces of saltpetre, seven ounces of brown sugar and one cup of salt. Rub this into the beef, and turn it over every day for twelve days. Mrs. MACLAREN, SPICED BEEF RELISH.—Take two pounds of raw, tender beefsteak, chop it very fine ; put into it salt, pepper and a little sage, two tablespoonfuls of melted butter; add two crackers rolled fine, two well beaten eggs. Make it up into the shape of a roll, and bake it ; baste with butter and water. When cold cut in slices, 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 tablespoonful of currant jelly, season with salt and pepper. ROAST LAMB.—Put the lamb in the oven, witha dressing . made as for turkey, without water in the pan; bake from two to three hours. Serve with mint sauce. Mrs. GILLETT. MEAT AND POULTRY. 19 TO BAKE A HAM.—As a ham for baking should be well soaked, let it remain in sweet milk for at least twelve hours. Wipe it dry, trim away any rusty places underneath, and cover ‘+t with a common crust, taking care that this is of sufficient thickness all over, to keep the gravy in. Placed it ina moder. ately heated oven and bake for nearly four hours. Take cff the crust, and skin the same as boiled ham. This method of cooking a ham is by many persons considered far superior to boiling it, as the juices and a finer flavor are retained. BOILED HAM.—If very salt soak the ham in sweet milk twenty-four hours. Wash well and cut away from the under side all the rusty and dried parts. Put into a kettle with suff- cient cold water to cover it, bring gradually to the boiling point, and as the scum rises, remove it carefully. Let it simmer gently until tender, and do not allow it either to stop boiling or to boil too quickly. When done remove the skin and serve. A, ah SAUSAGE.—To twelve pounds meat, one-third fat, and two-thirds lean, add one ounce of pepper, one ounce sage, six of salt. Mrs. Wo. H. WALKER. VEAL SAUSAGE.—Equal quantities of fat bacon and lean veal chopped fine ; to every pound of meat allow one teaspoon- ful minced sage ; salt and pepper to taste. Mix well and make itinto flat cakes ; fry a nice brown. PICKLE FOR BEEF.—Two gallons of water, one pound of brown sugar, three pounds of salt, one teaspoonful saltpetre. Boil twenty minutes, skim, and when cool pour over the meat. Mrs. J. R. MCDONALD. BRINE FOR BEEF.—Six gallons of water, two and one- half pounds of sugar, two ounces of saltpetre, six pounds of : ie " oh ? r t ’ ~~ ar ee = a ~ i ae a ee ree 20 MEAT AND POULTRY. rock salt or nine pounds of common salt. Boil all together, skim, and allow it to cool; when cold pour it on the meat, This quantity will do for eighty or one hundred pounds of beef. Mrs. H. GRAHAM, CURING HAM.—Make a brine, using six gallons of water, one quart of molasses, seven pounds of salt, and three ounces of saltpetre ; scald and skim. When cold pour over the hams, and let them stand from four to six weeks. Smoke them about aweek. Put them in bags made of twilled cotton, and hang in a cool place. Ac, Es. MEAT PUFFS.—Chop meat that has been previously cook- ed ; season well with pepper, salt and butter ; moisten with lit- tle stock or water. Make nice puff paste; roll thin; cut into round cakes ; fill with meat and bake. Serve warm. FILLET OF BEEF WITH MUSHROOM SAUCE.—Re- move all the skin and fat from the tenderloin. The veins and tendons should be taken out and the meat trimmed into shape. Put into the bottom of a roasting pan three or four slices of salt pork, one small onion sliced, one small carrot sliced, one stock of celery cut in pieces, and two sprigs of parsley. Lay the fillet on top of these, put several strips of pork on the fillet, pour over one-half of a cup of hot stock and roast in a hot oven thirty minutes. Baste several times while cooking. When done remove the fillet and the vegetables. Put one tablespoon- ful of butter in the pan and brown: add two tablespoonfuls of flour, stir until smooth and brown ; add two cups of stock, stir and cook untilit thickness. Strain into a saucepan and add one can of mushrooms drained from their liquor. Let them cook only until heated ; add one teaspoonful of Worcestershire sauce, pepper and salt to taste. Pour the sauce around the fillet and serve. Mrs. J. E. TAYLOR. MEAT AND POULTRY. 21 BEEF STEW WITH CORN FLOUR DUMPLINGS. Cut two pounds of beef from the round into inch squares, Put one tablespoonful of suet into a frying pan, throw in the pieces of beef. Shake until well browned, then lift them carefully with a skimmer ; pour them into a saucepan. Into the fat re- maining in the pan, rub two tablespoonfuls of flour; brown carefully. Add one pint of water to the fat and flour, stir con- stantly until it boils ; strain over the meat, cover and simmer gently one hour, A small onion may be added if desired. Salt should be added when the meat is half done. Ten minutes be- fore serving time mix in a bowl one-half cup of corn flour and one-half cup of wheat flour. Add one-half teaspoonful of salt and one teaspoonful of baking powder- Mix thoroughly, then add sufficient milk, about a gill, to moisten. The dumplings must be moist, not a batter. ‘Take a teaspoon dip it first in the sauce of the meat and then take a teaspoonful of this mixture, place it on the top of the meat, and so continue until the entire surface is covered, Each dumpling must have acertain portion exposed. Cover the kettle, cook for ten minutes without lift- ing the lid. When ready to serve, arrange the dumplings on the edge of the dish as a garnish ; put the meat in the center, strain over the sauce and serve. Mrs. J. E. TAYLOR. SWEET BREADS.—Two pair of sweet breads soaked in salt and water one hour. Then boil twenty minutes. When cooked, place in ice water to blanch, When quite cold, break into pieces, removing all bits of fat or gristle. Then add to the sweet breads one can mushrooms, and squeeze over all juice of one-half a lemon. Put over the fire one cup of cream and one cup of veal stock or the juice from mushrooms, one-half of small onion, little mace and nutmeg. Mix one tablespoon- ful flour and one and a half tablespoons butter and stir into the cream. Let cook ten minutes; then strain and add sweet breads. Let all cook slowly ten minutes. ’ rue oS, 9 Ee nee < a ~ ee temegetepe ae he 5 aaeet 7 > \ 7 — : a rae OR ene wre wr ewe Aer + me SSS ee ee ee —a +t t 22s a Sa eee eee 22 MEAT AND POULTRY. BOUDINS.—-One pint of cold chopped meat. One table- spoonful of butter, two tablespoons of dried bread crumbs, one half cup of stock or boiling water, two beaten eggs, salt and pepper to taste. Put all ingredients over the fire and stir until nicely mixed. Fill custard cups two-thirds full. Stand in a baking pan half filled with boiling water, and bake in moder- ate oven twenty minutes. When done turn carefully on a heat- ed dish, and pour around them cream, or Bechamal sauce. Mrs. CHIPPERFIELD. HAMBURG STEAK.—Take one pound of steak from the round ; chop very fine, add to it a tablespoonful of onicn juice one-half teaspoonful of salt and a little black pepper ; mix well together. Moisten the hands in cold water, take two table- spoons of this mixture and form into small round steaks or cakes. The above will make eight. Put two tablespoons of butter ina frying pan ; when hot put in the steaks, fry brown on one side, turn and fry brown on the other. Place them on a hot dish ; add a tablespoon of flour to the remaining butter in the pan, mix smooth; add a half pint of boiling water, stir constantly until it boils; season and pour over the steaks. HOUSEHOLD NEws. LIVER AND BACON.—Slice liver and Jet it remain in cold water one hour ; take out, dry and roll in flour, Fry thin slices of bacon crisp ; remove bacon, put liver in pan and fry carefully. | Mrs. H. TRIPE.—Cut into convenient pieces for serving, pour over boiling water, drain, and dry in a towel. Have salt pork drip- pings of sweet lard heated in the frying pan; cook the tripe in this, but do not brown it. Take out the pieces onto a plate, put butter into the frying pan and return the tripe, previously dipped in egg batter, and fry a delicate brown. Mrs. McC, MEAT AND POULTRY. 23 BEEF LOAF.—Three and a half pounds of beef or veal, minced very fine and uncooked ; four large crackers, crushed very fine, one egg, one cup of milk, butter the size of an egg, one tablespoonful of salt, one of pepper ; mix well and put in any tin pan that it will just fill; packing it wetl, baste with butter and water bake two hours in a slow oven. Mrs. DAVID PRINGLE. VEAL LOAF.—Three and one-half pounds of raw veal chopped fine, with one slice of fat pork, two crackers rolled fine, two eggs, two tablespoonfuls of butter, one large spoon of salt, one-half teaspoonful pepper. Mix all well together in the form of a loaf; put in.a bread tin; dust with cracker crumbs ; put small pieces of butter on top, and bake two hours, basting often. Mrs. WM. READE. BOILED TONGUE.—Select one that is firm, thick and smooth and trim it carefuily ; then wash it thoroughly, tie it in shape with a band of strong white muslin, set it over the range in a pot of briskly boiling water, let it boil slowly for about two hours. If you intend to have it served cold, allow it to cool in the water in which it has been boiled. Whencool, remove muslin and skin. Mrs. ROSER. BLANQUETTE OF CHICKEN AND RICE BORDER.— One cup each of chicken stock and cream, two tablespoonfuls of butter, two scant tablespoonfuls. of flour, one egg, 4 speck of mace, one saltspoon of celery-salt, one pound of chicken, one cup of rice, one teaspoonful parsley, one-half teaspoonful onion juice. Put in the double boiler the stock and cream. Put in the frying-pan the butter and flour and cook until smooth : then add stock and cream gradually ; put the mixture back in the boiler ; beat the egg light, stir in a little of the hot sauce to prevent curdling, then add it to the sauce in the boiler. Cut the the chicken into small pieces—rejecting the ; ‘ Tie e+- nt «ert reer ~ > st Te we SS ee ee 24 MEAT AND POULTRY. gristle—and add it to the sauce; season, and serve on foast. with a rice border. Mrs. A. MOSHER. PRESSED CHICKEN.—Boil three chickens till tender -: bone, and pull to pieces in flakes ; season with butter, pepper and salt ; then pour over it the broth in which it was boiled, and mix well together. Put it into a panand press. A fancy- shaped mold improves the shape when turned out. Mrs. WM. H. WALKER. DRESSING FOR FOWLS.—One quart of bread crumbs grated, one slice of salt pork chopped to a cream ; season with salt, pepper, sage and a generous supply of butter; beat in one or two eggs. Mrs. WM. H. WALKER. OYSTER DRESSING.—One quart oysters; add bread cruinbs till you can mold like a loaf of bread : two tablespoon- fuls butter, pepper and salt to taste. STEWED CHICKEN WITH OYSTERS.—Season and stew a chicken in a quart of water until very tender ; take it out on a hot dish and keep it warm ; then put into the liquor a lump of butter the size of an egg ; mix a little flour and water smooth and make thick gravy, season well with pepper and salt and let it come to a boil. Have ready a quart of oysters, picked over, and put them in without any liquor ; stir them round, and as soon as they are cooked, pour all over the chicken. Mrs. A. ROBB. FRIED CHICKEN.—Wash and cut up a young chicken, wipe it dry, season with salt and pepper; dredge it with flour, or dip each piece in beaten egg and then in cracker crumbs. Have in a frying-pan one ounce each of butter and sweet lard, made boiling hot. Lay in the chicken and fry brown on both sides. Take up, drain, and set aside in a covered dish. Stir MEAT AND POULTRY. 2 uw into the gravy left, if not too much, a large tablespoonful of flour: make it smooth, add a cup of cream or milk, season with salt and pepper; boil up and pour over the chicken. Some like chopped parsley added to the gravy. ferve hot. If the chicken is old, put into a stew-pan with a little water, and simmer gently until tender ; season with salt and pepper, dip in flour or cracker crumbs and egg, and fry as above. CHICKEN PIE.—Singe, clean and disjoint two or three chickens; cover them with boiling water and boil them until tender: take the meat from the bones, wash the livers and hearts and add them to the gravy; line the rim of a deep pudding dish with puff paste and place in it the chicken meat which should be cold; sprinkle over with pepper, salt and a dust of flour and one teacupful of butter, dividing the butter among the layers ; pour in as much of the thickened gravy as the dish will hold, put over the top crust; cuta gash in the mid- dle and bake it in a brisk though not over hot oven, covering the paste with paper until the pie is nearly done. THE WESTERN DIVISION LADIES’ AID, St. ANDREW’S CHURCH. CHICKEN PIE.—Cook the chicken thoroughly. Season with pepper and salt after it isdone. Make a good soda bis- cuit crust, with plenty of butter rolled in. Line the rim of a soup plate or platter with a strip of the pastry. Putthe chicken in, free from bones, with as much of the broth as the plate will hold, with a good quantity of butter; cover with the pastry, making a cutin the center. The back-bone in the center of plate keeps up the crust. 20AST TURKEY.—Select a turkey weighing from ten to fifteen pounds. Singe, draw and clean well. In cutting the turkey to remove the crop, cut the skin on the back of the ee EE DED. he en , 26 MEAT AND POULTRY. neck, take out the crop and cut the neck off as near the breast- bone as possible. In this cavity put two tablespoonfuls of dressing. Sew up the skin on the back of the neck and fold it over, that the breast may look plump and unbroken, Put the remainder of the dressing in the body, sew up the vent and truss the turkey. Put the surplus fat taken from the inside of the turkey over the legs and wings. Have the oven very hot at first, put in the turkey, with one cup of boiling water in the pan. Roast ten minutes to the pound, basting often, Do not add any more water, as the turkey should be basted with its own dripping. Fis! dyw Ji HOW TO CARVE TURKEY.—A turkey having been relieved from strings and skewers used in trussing should be placed on the table with the neck at the carver’s right hand, and place the fork in the lower part of the breast then sever the legs and wings on both sides, cutting through the joint next to the body letting these parts lie on the platter. Cut downward from the breast of the white meat as many pieces as may be desired. Unjoint the legs and wings at the middle joint. Make an opening in the cavity of the turkey and with each he'ping serve some dressing. «It is a poor goose that will not baste herself.’’ ROAST GOOSE.—Prepare the same as turkey, and stuff with the following : Four apples, one onion, one-fourth pound of bread, chopped, add one-half ounce of butter, sage, pepper and salt to taste. Put the goose in a steamer and steam until tender, pricking often with a fork to let out the oil ; then put into dripping pan and roast until done, basting often. JUBILEE, July Ist, 1902. ROAST DUCK.—Truss neatly a pair of ducks. Make a dressing of grated bread, four apples and four onions chopped fine, pepper, salt and sage to taste. Fill the duck, sew up, and roast ; basting often. Miss MCDONALD. MEAT AND POULTRY. 27 SCOTCH HAGGIS.—Take the stomach of a sheep, wash well: turninside out and sprinkle with lime. Let it stand one hour, then scrape quickly with a knife, wash again, put in cold salted watirr over night. Take one pound of oatmeal, one pound of siet, one pound of grated liver, one onion, and a very little water season well with pepper and salt. Put the mixture into the bax with the wrong side out, leaving room for swelling. Sew it sectrely, plunge into boiling water, with a plate in the bottom of pot to prevent it from sticking, boil three hours. Prick witha fork now and then to let out the air. Mrs. GEORGE PRINGLE, Winton Hill. SCOTCH HAGGIS.—Take the stomach of a sheep, wash well, and sak several hours in cold salted water. ‘Turn inside out, put ino boiling water to scald; then scrape quickly with a knife, ard let it remain in cold water until wanted. Take the liver aid boil it one hour, changing the water after one- quarter ofan hour. When cold, grate half the liver, and take one pounc of oatmeal, one-half pound of chopped suet, one pound of chopped lard, not rendered, one-quarter of a pound of onions thopped fine, pepper and salt to taste. Put this mix- ture into che bag already prepared for it, leaving room for swelling ;sew it securely, plunge into boiling water, and boil gently thre hours. Prick with a fork now and then, to let out air. Serv: as hot as possible, without sauce or gravy. Mrs. MOIR. TTS SA IY gn Ls A tt = on a oo i en ee — if a neon” CROQUETTES. ‘« ‘To make them one must have a spark of genius.’’ GENERAL DIRECTIONS FOR MAKING CROQUETTES. SAUCE FOR CROOQUETTE MIXTURE.—To this amount of sauce add two cupfuls of chopped meat, one tablespoonful of butter, one teaspoonful of onion juice, two tablespoonfuls of flour, one teaspoonful of salt, one cupful of cream, one-fourth teaspoonful of pepper, one egg, dash of cayenne, dash of nut- meg. Put cream into double boiler and scald. Rub butter and flour together, add to the cream and stir until the sauce is thick, add seasoning, remove from fire, and stir in the beaten egg ; cook a moment, now add whatever meat desired, and pour on platter to cool. Let stand two hours or more; have réady a beaten egg, then take a tablespoonful of the mixture, roll lightly between the hands into a ball. Have plenty of sifted crumbs on a board, roll the ball lightly on the crumbs into the shape of a cylinder, then drop in egg and roll again in the crumbs. When the lard is hot (see directions for frying) dip frying basket in lard to grease, take out and lay in the basket four croquettes and immerse in the hot fat and cook to a delicate brown. Take from the basket and place on a brown paper in the heater until ready to serve. SALMON CROQUETTES.—Remove the skin and bone from a one pound can of salmon ; scald one-half pint of milk ; rub together one tablespoonful of butter and three of flour and add to the scalding milk ; cook until a thick paste is formed, then add the yolks of two eggs. Sprinkle over the salmon a teaspoonful of salt, a little red pepper, tablespoonful chopped 24. CROOQUETTES. 29 parsley and about ten drops of onion juice. Now pour the paste over the salinon, and mix carefully, stand away to cool for at least three hours ; then form into cylinder shaped cro- quettes, dip in egg and bread crumbs, fry in smoking hot fat. CLAM CROQUETTES.—Drain fifty small clams, put them into a double boiler and cook five minutes, then drain, saving this last liquor. Chop the clams very fine ; measure the liquor and add sufficient milk to make one-half pint. Scald this ina double boiler ; cook one tablespoonful of butter and three of flour in the frying pan, and add the milk gradually ; cook until smooth and thick ; add the yolks of two eggs, cook a minute and add the clams; take from the fire ; add one-half teaspoon salt, a salt spoon of white pepper and a tablespoonful of chopped parsley ; mix and turn out to cool. When cold, form into croquettes, dip in egg and bread crumbs, and fry in —— Ct ——reei A Are = i ee _ - “r ke 2 eee pe —_ a r smoking hot fat. eS CHICKEN CROQUETTES.—One pint of cream or milk, three tablespoonfuls each of butter and flour, one teaspoon each of salt and chopped parsley, one saltspoon each of pepper and celery salt, yolks of three eggs and one pint of chopped chicken seasoned with the following : one teaspoonful of onion juice, one tablespoonful lemon juice, one saltspoon ground mace, one-fourth saltspoon cayenne. Put the cream or milk in a double boiler ; cook the butter and flour in a frying pan until smooth, add the cream or milk gradually, then the seasoning ; mix well and add the well beaten yolks of the eggs ; cook until ‘the egg stiffens. If not wanted rich omit the egg. Add enough of this sauce to the chicken to make it soft. Mix well ; ‘spread the mixture on a platter and set away to cool. Break two eggs in a dish and beat well. Have ready one pint of sifted bread crumbs, put a thin layer of crumbs on a board, take a spoonful of the mixture and roll, then dip in the egg being . | i -—+— ~ -—er Pos ee | EE PO gO ge 30 CROQUETTES. careful to have the egg touch every part, then roll in a thick layer of crumbs and fry. Drain on a coarse brown paper. This quantity makes twenty-two croquettes, Mrs. A. MOSHER. RICE CROQUETTES.—Boil one cup of rice in one quart of milk or water until tender. While warm add two eggs, piece of butter the size of an egg. Make into rolls, dip in beaten egg, then in cracker crumbs and fry. SWEETBREAD CROQUETTES.—Wash and parboil one pair of sweetbreads, then throw them into cold water, remove the outside skin and all the membrane; with a silver knife, chop in rather small pieces. To every cup of meat use one gill of cream, one level tablespoonful of butter, one heaping table- spoonful of flour, the yolk of one egg and one dozen mush- rooms chopped fine. If you use fresh mushrooms they must be slighly cooked before chopping ; add a teaspoonful of salt, a little pepper, a tablespoonful of finely chopped parley, ten drops of onion juice ; mix and turn out to cool ; form into croquettes, dip in beaten egg, roll in bread crumbs, and fry in hot fat. CROQUETTES.—One pint of cream come to a boil ; thick- en with two even tablespoonfuls butter and four heaping table- spoonfuls flour. Season with one-half teaspoonful salt, a few grains cayenne pepper. The sauce should be very thick ; add a beaten egg just as it is taken from the fire. One-half pound chicken minced very fine; season with one-fourth teaspoonful salt, one teaspoonful chopped parsley, one teaspoonful lemon juice, one teaspoonful chopped celery ; stir into the hot sauce : mix thoroughly ; spread thin on a platter until perfectly cold and stiff. Shape croquettes, roll in the beaten white of an egg and cracker dust, and fry. Mrs. lL. C. WEAD. CROQUETTES. 31 POTATO CROQUETTES.—Beat the yolks of four eggs light and add to five cups of freshly mashed potatoes, mix well: then add two tablespoonfuls of chopped parsley, one- fourth cup of cream, one teaspoonful of onion juice, salt and pepper to taste. Mix well, stir over the fire until the potato is heated through ; cool ; form into croquettes, cover with egg and bread crumbs, sifted, and fry in smoking hot fat. Mrs. BOTHAM. FISH CROQUETTES.—To every cup of cold, cooked fish, allow one large tablespoonful of flour, one tablespoonful of ~ butter, one-half cup of cream or milk, one tablespoonful of chopped parsley and the yolk of one egg. Season the fish with one-half teaspoonful of salt, a very little red pepper and the parsley. Scald the milk, rub the butter and flour together until smooth, add it to the scalded milk and stir until thick and smooth. Add the beaten yolk, mix well and take from the fire, add the seasoned fish and put aside to cool. When cool form into croquettes, cover with egg and bread crumbs and fry in smoking hot fat. HOMINY CROQUETTES.—Mix two cups of cold boiled hominy with one tablespoonful of hot milk, the beaten yolks of two eggs, one teaspoonful of salt and one teaspoonful of sugar. Mix well that there may be no lumps of hominy left, and stand away to cool, Make into round croquettes, roll in egg and bread crumbs and fry. LOBSTER CROQUETTES.—One pint of lobster meat, do not chop but cut with a silver knife and fork. Scald one-half pint of cream or milk ; rub together one tablespoonful of but- ter and three of flour ; add it to the milk or cream and stir un- til a smooth thick paste is formed, add the yolk of the eggs, stir a moment and take from the fire. Sprinkle over the lob- a — -, an; - _— = z oo 2 - 4 rr. * kee e Oe ae Sete | i | ~ (ong ae ee eee ome 7 © Vr ap enaieenegetlipenns tea nae nenera pene { . . } , \ 4 f “ i 32 CROQUETTES. ster a teaspoonful of salt, saltspoon of white pepper, table- spoonful of chopped parsley, one-half teaspoonful onion juice, grating of nutmeg ; mix the seasoning and lobster carefully together, then add to the paste and turn out in a platter to cool. Whencold and firm, make into pear-shaped croquettes, dip in egg, then in bread crumbs, and fry in smoking hot fat. A sprig of parsley, or the small claw may be stuck in the end before serving. MACARONI CROQUETTES.—Break three ounces of ma- caroni into small pieces, put in a kettle of boiling salted water, boil rapidly twenty-five minutes. When done, throw into cold water for fifteen minutes ; drain and cut into one-fourth inch pieces. Put a half pint of milk on to boil ; rub one large table- spoonful of butter and two of flour to a smooth paste and stir into the boiling milk, stir continually until a thick paste is formed ; add two tablespoonfuls of grated cheese, the yolks of two eggs, and cook a moment; add the macaroni, a little salt and pepper, turn out to cool and when cold form into cro- quettes ; dip in egg and bread crumbs and fry in smoking hot fat. HAM CROQUETTES.—Chop ham very fine, season with pepper and mustard ; flour the hands and make the meat into small balls ; dip in beaten egg, roll in cracker crumbs and fry brown in hot lard. Mrs, W. J. MORRISON. MEAT CROQUETTES.—Take any kind of cold meat; chop fine ; have one-third meat and two-thirds boiled rice; a little onion to flavor ; moisten with stock ; season with butter, pepper and salt ; roll in small, oblong rolls, dip in beaten egg, roll in cracker crumbs, drop in hot lard and cook till brown. Mrs. H. EGGS AND OMELETS. ‘The turnpike road to people’s hearts, I find, lies through their mouths, or I mistake mankind.” OMELETS.—The French omelet, which is thought to be the most perfect of all kinds, is light but not puffy. eo | =F be aap SS Sais : —— te a + nr eee 8 ee ee ee eee — eae = +) pres ne Seemey p ——- ==» PO sent ys got re Fy tee > -_- em Ma ee 2 PS genie bade 7. = 3 We: oy ———a - _———— Se a +e 7 7 i ye ) e fF is, a 50 SALAD AND SALAD DRESSINGS. ordinary sized cabbage very fine and just before serving, mix the dressing (which should be very cold) thoroughly through it. Mrs, A. ANDERSON. LOBSTER SALAD.—Cut the lobster in small pieces, sea- son with salt and pepper ; pour over enough dressing to moisten well; put in the middle of a platter, garnish with lettuce leaves ; pour over the remainder of the dressing and put slices of boiled egg and olives on top. Mrs. C. MARSHALL. CABBAGE AND CELERY SALAD.—Take half cabbage and two heads of celery ; wash clean and chop fine. Pour over salad dressing. EGG AND CELERY SALAD.—Equal quantities of hard boiled eggs and celery cut in small pieces and mixed with F-ench dressing. Place on individual plates in the center of a lettuce leaf, garnished with mayonnase and strips of the white of the egg ranged round to simulate daisy petals. C. CB: WALDORF SALAD.—One cup apples, cut in cubes, one cup celery, half cup English walnuts. Serve on lettuce with salad dressing ; garnish with half walnuts. FRENCH DRESSING.—Put one-half teaspoonful of salt ard a dash of red pepper into a bowl; add gradually three tablespoonfuls of oil and one tablespoonful of vinegar. Beat until you have a whitish dressing. TABLE TALK. CELERY SALAD.—Two heads of celery cut in inch leagths with the above dressing poured over it. Mrs. MORRISON. CREAM DRESSING.—Beat the yolks of two eggs light, acd two tablespoonfuls of vinegar, one tablespoonful of salt, ore-half teaspoon pepper ; cook over hot water until it thickens SALAD AND SALAD DRESSINGS. SI and put away to cool; whip one-half cup of cream, add to the cooked eggs, stirring all the time until well mixed; then put in cold place, Mrs. TAYLOR. SALAD DRESSING.—The yolks of three eggs, half a cup of vinegar, one teaspoon of salt, same of mustard, a little pep- per, two teaspoenfuls of sugar, butter the size of a walnut; cook this all together carefully, so that it will not break or curdle ; it will be a thick custard ; let it get cold, thin to the consistency you want with cream or good milk, then beat stiff the whites of the eggs and mix through it ; mix it in a bowl, set the bowl in a pot of boiling water; stir and watch carefully until done. Mrs. J. ROBB. CHICKEN S\LAD.—Boil the chicken until very tender, free it from bones and gristle and chop. Chop a good-sized head of celery and mix with the chicken ; season to taste with salt and pepper. Make adressing by heating the yolk of one egg until light, add one-half teaspoonful each of mustard and sugar, and a pinch of salt. Mix together until smooth, then put in two tablespoonfuls of salad oil, and four tablespoonfuls of vinegar. Beat until perfectly light and smooth and mix with the chicken. Mrs. WM. D. MCCALLUM. TOMATO MAYONNAISE.—Carefully skin firm, good sized tomatoes. Cut a small lid from the top of each one, and fill the cavity made with mayonnaise. Serve on curly lettuce leaves. Many prefer to slice the tomatoes in rather thick slices and simply serve on the lettuce leaves with mayonnaise. When preparing for stuffing with celery, cucumber, or watercress, after the lid is cut from the tomato, press out as much of the juice and seeds as possible without breaking the tomato. Then fill the cavities with celery cut small and dressed with mayon- naise, or watercress pulled to pieces and dressed in the same mianner, HELEN LOUISE JOHNSON. i ae as iad rm AP SOP aren, om 4, Fy i SALAD AND SALAD DRESSINGS. un N MAYONNAISE OF CELERY.—Use only the white stalks of the celery, and cut into pieces one-half inch long. To every cup of celery, allow one-half cup of mayonnaise dressing. Season the celery with salt and white pepper and mix it with the dressing. Never mix dressing with salad until ready to use. Serve in a low salad dish, garnished with the delicate celery leaves, or on individual plates. HELEN LOUISE JOHNSON, TOMATO ASPIC,—Put one can of tomatoes, one slice of onion, two bay leaves, a few celery tops, teaspoonful of salt, half a teaspoonful paprikain a sauce pan. Bring to a 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 halfa lemon and strain. Pour into cups or one large mold. Stand on ice four or five hours. When time to serve turn out on platter and serve with mayonnaise dressing enough for twelve people. MALONE CooK BOOK. PICKLES. ‘‘ He deserves not the sweet who will not taste of the sour.’’ GOOSEBERRY CATSUP.—Five quarts of gooseberries, four pounds of white sugar, one pint of vinegar, two table- spoonfuls of cloves, two of cinnamon. Let sugar and vinegar come to a boil; then add berries and spices, and boil one-haif hour, Mrs. W. D. MCCALLUM. CUCUMBER PICKLES.—For one bushel make a brine that will bear up an egg; heat it boiling hot and pour over the cucumbers ; let them stand twenty-four hours. Heat vinegar boiling hot and pour over them, standing again twenty-four hours. Now, pour off the vinegar and add one quart of sugar, a pint of white mustard seed, a small handful of whole cloves, the same of cinnamon sticks, a piece of alum the size of an egg and half a cup of celery seed, to fresh vinegar; let all heat together, then pour hot over the cucumbers. S. B. FRENCH PICKLES.—One peck green tomatoes, three large onions, six green sweet peppers. Slice all, leaving out blossom ends of tomatoes and seeds of peppers. Cover with three pints of vinegar and two of water. Boil altogether five minutes, being careful that they do not become soft at the bottom of the kettle. Strain out tomatoes and throw away vinegar. Take two quarts of fresh vinegar, two cups of brown sugar, one tablespoonful each of ground cloves, cinnamon, all spice, three of salt and one cup of mustard made smooth with water. Let this boil up and pour over pickles. EXAMINER. . ee 5 PICKLES. 54 BIDUVA SAUCE.—Two gallons of chopped cabbage, one gallon of green tomatoes, sliced thin, one ounce each of black pepper, allspice and cloves (whole), one ounce white mustard, one ounce turmeric, one and one-half ounce ginger, one and one-half ounce celery seed, one dozen white onions, one-half pint salt, one pound of white sugar, one gallon of vinegar. Mix all together and boil one-half hour. Mrs. G. GILEs. PICKLED BLACKBERRIES.—Five pounds of berries, three pounds sugar, one pint vinegar, a few whole cloves and pieces of cinnamon tied in a piece of lace. Cook the berries about five minutes, skim them out and boil the syrup fifteen minutes, MRs. ALEXANDER. PICKLED PEACHES,—Four pounds of sugar, seven pounds of fruit, one quart of vinegar. Putin each peach four cloves and two or three small pieces of cinnamon; cook the fruit in the syrup until tender. Mrs. BAKER. PICKLED PEARS.—To seven pounds of pears, take three pounds of sugar (maple preferred), one quart of strong cider vinegar, one pint of water, three cloves in each pear, cinnamon and allspice. Cook pears in vinegar till tender. MUSTARD PICKLES.—Two quarts of young cucumbers, two quarts of small round onions, a large cauliflower divided into proper sized pieces, and a few chopped green peppers. Soak all together in a brine made as follows: One cupful of salt in one gallon of water, scald slightly in this and drain tho- roughly. Mix a cup of flour, a half cup of ground mustard and a tablespoonful of turmeric into a paste with a little vinegar, add a cupful of sugar and vinegar enough to make two quarts. Boil and stir constantly until the mixture thickens, then add the prepared vegetables, and just allow them to come to a boil, then bottle for use. Mrs, J. CUNNINGHAM. PICKLES. 95 CELERY SAUCE.—One peck of green tomatoes, six heads of celery, six onions. Chop all fine and drain tomatoes after chopping. Three and one-half cups of sugar, one-half cup of mustard, three tablespoonfuls of cinnamon four tablespoonfuls of salt, one teaspoonful of red pepper, and two quarts of vine- gar. Boil one hour. Mrs. J. CUNNINGHAM. SPICED* CURRANTS.—Five quarts of currants, one pint of vinegar, three pounds of sugar. One tablespoonful of each, ground cloves, cinnamon, and allspice. Boil an hour or until quite thick. Mrs. C. MARSHALL, YUM YUM.—Five pounds of currants, five pounds of su- gar, one pound of seedless raisins, three oranges chopped fine, rejecting seeds, boil altogether. MRs. JONES, Albany. GRAPE CATSUP.—To five pounds of grapes boiled in one half pint of water and strained, add three pounds of sugar, one pint of vinegar, two teaspoonfuls of each ofall kinds of spices, and one of black pepper or cayenne pepper to suit taste. Mrs. D. MCFARLANE, Trout River. CUCUMBER CATSUP.—Pare large cucumbers, remove the seeds and grate the pulp. Put this in a colander to drain ; when thoroughly drained, measure and to each pint allow half a pint of cider vinegar, one quarter teaspoon cayenne pepper, one teaspoonful of salt, two heaping tablespoonfuls grated horse-radish. Bottle and seal. Mrs. RORER. PICKLED CABBAGE.—Two large heads of cabbage, eighteen red peppers, one quart small onions; chop all fine and sprinkle well with salt ; let stand four hours; then drain off all liquor. DRESSING.—Three quarts of vinegar, one pound of sugar, one-half gap celery seed, one-fourth cup white mustard ‘seed, as : swe ote E aoe See a ne ae ey amo rs. | ena aera 5 : a 56 PICKLES. same of black mustard seed, one-half ounce turmeric powder and small piece of alum. Let all boil in the vinegar, then pour over cabbage hot. Mrs. G. HAWKINS. SPICED PLUMS.—Seven pounds fruit, three pounds sugar, one pint vinegar ; spice if preferred. Miss CHILDS. CHOW-CHOW.—One quart each of small onions, cauli- flower, 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 : DRESSING.—One quart vinegar, three tablespoonfuls mus- tard, one cup sugar, one-half cup flour, one-fourth ounce tur- meric powder, same of curry powder. Boil five minutes. Mrs. G. HAWKINS. SPICED CABBAGE.—One raw cabbage, five cooked beets - mince fine ; boil ten minutes, with one and one-half cups vine- gar, two tablespoonfuls brown sugar, one-half teaspoonfu} cloves, one teaspoonful each of salt, mustard, cinnamon and allspice. Mrs. J. R. MCDONALD. CHILI SAUCE.—One peck ripe tomatoes peeled, eight red peppers, six onions, four tablespoonfuls sugar, one teaspoon ground ginger, one teaspoon allspice, one teaspoon cloves, one teaspoon cinnamon, one pint vinegar. Cook all together three- quarters of an hour. S. B. RIPH CUCUMBER PICKLES.—Pare and seed ripe cu- cumbers, cut in pieces. Let them stand twenty-four hours in salt and water. Strain them, then cook until tender in weak vinegar. Pour over strong vinegar, using one quart vinegar, four pounds sugar, one-half cup cassia buds, one-half cup cin- namon broken in small pieces. Scald, and when cool, pour over the pickles, ANGIE. PICKLES. 57 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 tablespoon. ful each of cloves, cinnamon and allspice ; cover with vinegar and let come to a boil. MRS. NELLIE HOUSE. SHIRLEY SAUCE.—One dozen ripe tomatoes, two large onions, two large peppers, one cup of vinegar, one tablespoon- ful sugar, one of salt. Chop the vegetables and boil one hour. Seal hot. Mrs. G. GILEs. PLUM CATSUP.—Cook the plums until very soft, then rub them through a colander. To five pounds of fruit take two pounds of sugar, one tablespoonful of cinnamon, one of. all- spice, one-half tablespoon cloves. Boil till as thick as jelly. Mrs. A. MOSHER. TOMATO RELISH.—Kighteen ripe tomatoes chopped, four green peppers and six onions chopped, three tablespoon- fuls salt, one tablespoonful all kinds of spices, one cup of brown sugar. Boil until quite thick, and then add two cups of vinegar. Mrs. CHARLES BURBANK. SPICED GRAPES.—Six pounds of fruit, four pounds of sugar, one-half pint of vinegar, one teaspoon each of ground mace, cloves, allspice and cinnamon, one-half teaspoon ginger. Press the pulp from the skins; put it in a preserving kettle and boil for a few minutes; then strain through a colander to separate it from the seeds. Add the pulp to the skins and other ingredients, and boil all together one hour. Mrs. G. HAWKINS, eye kw a et , 58 PICKLES. CUCUMBER SAUCE.—Thirty good-sized green cucum- bers, four onions chopped together, one small teacup salt. Drain twelve hours ; then add one cup white mustard seed, one-third cup of pepper, vinegar to cover. M. M. TOMATO CATSUP.—One gallon ripe tomatoes cooked and pressed through a sieve. Cook until quite thick. Fifteen minutes before taking from the stove put into them a small, level teaspoonful of cayenne pepper, one tablespoonful of mus- tard seed, half a tablespoonful of whole cloves, one tablespoon- ful whole allspice, tied in a thin muslin bag. At the same time add one heaping tablespoonful of sugar, one cup vinegar, and salt to taste. Seal hot. WHITE House CooK BOOK. 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 tender in weak vinegar. Prepare a liquid according to the following proportions :. Two quarts of vinegar ; four pounds of sugar ; one cup of horse-radish ; three tablespoonfuls cloves ;_ three of cinnamon ; one of pepper. Boil and pour over tomatoes. Mrs, O. P. AMES. WATER-MELON RIND.—Pare and cut rind in three-inch strips ; cook in water until clear, then put one clove in each piece and boil ten or fifteen minutes in the following syrup: Four pounds of sugar, one quart of vinegar, one cup mixed whole spices—cinnamon, cassia, and allspice, less of latter than the two former. MRS. JOHN PEASE, PICKLED APPLES.—Seven pounds of sweet apples, peeled, quartered and cored, four pounds of brown sugar, one quart of vinegar, season with unground cinnamon, boil the fruit till tender. Mrs. J. D. MCDONALD. PICKLES. 59 RIPE TOMATOES PICKLED WHOLE.—Put the toma- toes in strong brine, cold, for twenty-four hours, drain off the brine and lay them in a jar; then take sufficient vinegar to cover them, bring to a boil with some whole spices ; when cold pour over the tomatoes. Care must be taken that the fruit is perfectly whole before putting them in brine. Mrs. GRAHAM. RIPE CUCUMBER RELISH.—Take one dozen of ripe yellow cucumbers, pare them, cut into strips, take out seeds, chop them into bits the size of a pea, chop twelve large white onions and six green peppers, mix all together, then add a tea- cupful of black or white mustard seed, and two tablespoonfuls of celery seed, one teacupful of salt, stir all together and put into a cotton bag to drain over night; in the morning put into jars‘and fill with cold cider vinegar. Keep it tightly corked from the air, and in four weeks you will have a delicious relish, Miss S. J. GOWAN. SWEET APPLE PICKLE.—Pare large sweet apples and core without quartering. To one gallon maple vinegar add three pounds brown sugar, one ounce of stick cinnamon, a few cloves, and a small quantity of cayenne pepper. Allow the vinegar to boil a few minutes before adding the apples. Let the apples cook until you can pierce them with a fork, then lift them out, and add more apples to the same syrup. Fill the bottles up with the syrup that remains. MRS. JAMES LUCAS, RIPE CUCUMBER PICKLE.—Pare and cut the ripe cu- cumbers into suitable pieces, soak the cucumbers for twenty- four hours in equal quantities of vinegar and water, then drain thoroughly, put four pounds of maple sugar or brown sugar to every gallon of good maple vinegar, one ounce of stick cinna- mon and one-half teaspoon cayenne pepper, add the pieces of cucumber and boil until you can pierce them easily with a fork, take out and put in bottles, then add more cucumber to the same vinegar. When all the pieces are cooked, fill up the bottles with the syrup. Mrs. JAMES LUCAS. - ae rs - i % i — at if oa -a ee = —— YEAST, BREAD AND BREAK- FAST CAKES. «« The very staff of life The comfort of the husband, the pride of the wife.”’ YEAST.—Six large potatoes, three pints of soft water, and one small handful of hops, tied in a bag, boil all together until the potatoes are soft enough to mash. Take one large baking spoonful of flour, one tablespoonful of salt, one-half cup of sugar and one teaspoonful of ginger, mix together. Mash the potatoes and add them to the water in which they were boiled ; then pour this over the dry mixture, mix well, and let stand until cool ; then add one cup of old yeast. When fermented enough, cork tightly and it will keep a month. Mrs. A. PHILIPS. BREAD.—One cup of yeast to two quarts of water, one large spoonful of lard, one-half cup of sugar and one table- spoonful of salt, hour enough to knead. Let stand over night. In the morning, knead, shape into loaves, and let rise before baking. The above amount will make six loaves. Mrs. A. PHILPS. GRAHAM BREAD.—Sift about two quarts of Graham flour; take one quart of warm water, one-half cup of yeast, half a cup of brown sugar, half a cup of molasses, one large baking spoonful of lard, and one teaspoonful of salt, knead, and let it stand over night; knead again in the morning; shape into loaves, and when light bake. Mrs. A. PHILPS. YEAST, BREAD AND BREAKFAST CAKES. 61 BREAD.—One tablespoon each of sugar, salt and lard ; one yeast cake, one quart water, one quart milk: having water and milk Inke warm stir in as much flour as possible with a spoon; knead well; after raising knead into loaves, using as little flour as possible. This quantity makes four loaves, Mrs. A. E. McKINLEY. VIENNA ROLLS.—One quart of milk, one cup of yeast, four eggs, one cup of sugar, one cup of butter, one quart of flour, cinnamon and currants if liked. Set the sponge in the evening, using half of the butter. In the morning, add a half a teaspoonful of soda before mixing. Knead well and set to rise. When light, roll out the dough about one-half inch thick ; butter it and fold it like a roly-poly, cut in slices, and when light, bake ina moderate oven. Mrs. H. GRAHAM. HOT ROLL.—Scald a pint of milk, and when lukewarm add one tablespoonful of sugar, a teaspoonful of salt, and half a cup of yeast. When light, add two eggs and half a cup of butter ; knead well, and let rise again, when light, roll out, cut with a biscuit cutter, spread with butter, sprinkle with sugar, and fold over. Let rise until light and bake in a quick oven. Mrs. J. C. MIDDLLEMIss. GOFFLES.—One pound of white bread dough kneaded thoroughly ; when the dough is smooth knead in two ounces of butter and one ounce of sugar; knead till the butter and sugar are thoroughly mixed ; then roll out about one-eighth of an inch thick ; cut in six inch squares; place in one corner a piece of jelly, fold over and roll up as tightly as possible, twisting the other ends ; place them on a tin sheet and let rise slowly until almost twice their bulk. Beat together one egg and one tablespoonful of cold water, brush gently over the goffles, sprinkle lightly with sugar. Bake fifteen minutes. Mrs. A. MOSHER, = — Pg hahoaiinesiaet = — “eee | 62 YEAST, BREAD AND BREAKFAST CAKES. FRENCH ROLLS.—One quart of nice light sponge ; add to it one-half cup of butter or nice sweet drippings ; and one- half cup of s gar; knead as for bread ; repeat before preparing for the pans; roll about half an inch thick, cut in rounds, but- ter the upper half, which is to be folded over, put in a warm place, let rise till very light, then bake in a moderate oven at first, that the crust may not harden to soon. Mrs. WM. H. WALKER. PARKER HOUSE ROLLS.—Scald one quart of milk ; add to ita piece of butter the size of an egg, and two table- spoonfuls of sugar. When lukewarm add one-half teaspoonful of salt and one cup of home made yeast; mix with flour, but not too stiff : set to rise, and when light roll out one-half an inch thick ; spread with butter, cut with a biscuit cutter, fold over, and when very light bake in a moderate oven. Mrs. MCGREGOR. YEAST MUFFINS.—Scald one pint of milk; add to it one tablespoonful of butter and two tablespoonfuls of sugar ; when lukewarm add one egg well beaten and a scant half cup of yeast, or one-half of a yeast cake dissolved in a little luke- warin water : add flour sufficient to make a drop batter. In the morning it should be very light. Place muffin rings on a pancake griddle, fill two-thirds full of the batter, being careful not to stir it. Bake slowly six or eight minutes, then turn them and bake the other side. A. H. D. MUFFINS.—Two eggs beaten light, two tablespoonfuls of soft butter, one and one-half cups of milk, one and one-half teaspoonfuls of baking powder and three cups of flour. Miss WATSON. RAISED MUFFINS.—Scald one pint of milk, add one tablespoonful of butter and one tablespoonful of sugar. When YEAST, BREAD AND BREAKFAST CAKES. 63 _ the mixture in lukewarm and two eggs well beaten, one-fourth of a yeast cake dissolved in a little lukewarm water, and flour sufficient to make a drop batter. Let stand over night, and do not stir in the morning, but lift out lightly with a spoon into gem pans, and bake in a quick oven. SUSIE BUEL. POP OVERS.—Break three eggs in a bowl and beat them just enough to mix, add two cupfuls sweet milk. In another bowl sift two cupfuls of flour and one-half teaspoonful of salt. Pour the liquid into the dry mixture and beat for five minutes. Bake in gem pans forty minutes. MRS. JOHNSON. GRAHAM GEMS.—Three cups sour milk, one teaspoon soda, one teaspoon salt, one tablespoon brown sugar, one table- spoon melted lard, one egg beaten. To the egg add milk, then salt and sugar, then Graham flour (with soda sifted in ); add the lard, and make the batter so that it will drop, not pour, from the spoon. Have gem pans very hot, grease, fill, and bake fifteen minutes in a hot oven. Mrs. D. D. McBAIN, MUFFINS.—Two-thirds of a cup of sugar, butter the size of an egg, one cup of sweet milk, a pinch of salt, one teaspoon- ful-of cream of tartar, one-half teaspoonful of soda, and two and one-half cups of flour. Have muffin rings or gem pans hot and well greased. Bake twenty minutes ina quick oven, Mrs. MAXWELL, GRAHAM GEMS.—One pint of sweet milk, one teaspoon- ful of salt, one teaspoonful of sugar, one egg. Stirin Graham flour until the batter is a little thicker than for griddle cakes, Mrs. A. MCLEAN, CORNMEAL MUFFINS.—One-half cup of cornmeal, one and one-half cups of wheat flour, one-half cup of butter, one- - P Sa 4 64 YEAST, BREAD AND BREAKFAST CAKES. half cup of sugar, two teaspoonfuls of baking powder, one egg and little salt, stir all together, then add enough sweet milk to make it as soft as cake. Bake in a quick oven. MiSs JENNIE ROBB. WAFFLES.—Silt one pint of flour and add one teaspoon- ful of salt. Beat the yolks of two eggs until light, and add to them one cup of milk ; add this to the flour with one table- spoonful of melted butter, and beat until light. Beat the whites of the egzs to a dry froth, add fo the batter, and beat again. When ready to bake add one teaspoonful of baking powder. Mrs. H. EK. MORRIS. SOFT WAFFLES.—Beat two eggs until very light ; add to them one-half pint of milk, and two tablespoonfuls of soft butter. Beat for five minutes, then add one heaping teaspoon- ful of baking powder. Dust with powdered sugar and serve hot. Mrs. lL. R. S. CORN CAKE.—One egg, one cup of sour milk, one-half cup of sugar, one cup of flour, one cup of meal, one-half tea- spoonful of soda and one tablespoonful of butter. Miss HELEN ROss. GRAHAM MUFFINS.—One-half a cup of sugar, one tablespoonful of butter, one egg, one cup of sour milk, one half teaspoonful of soda, two small cups of Graham flour and a pinch of salt. Bake fifteen minutes in a hot oven. Mrs. C. MARSHALL. PUFFS.—Three eggs, one cup sugar, two-thirds of a cup of butter, one pint of sweet milk, three pints of flour and three teaspoonfuls of baking powder. Bake in muffin rings and serve warm. Mrs. J. C. MIDDILEMISS. a YEAST, BREAD AND BREAKFAST CAKES. 65 GRAHAM GEMS.—Two and one-half cups of sour milk, one egg, half a cup of sugar, one teaspoonful of soda, one tea- spoonful of salt, two cups of Graham flour, and one cup of flour. Bake in well greased and heated gem pans twenty-five minutes, in a quick oven. MRS. MAXWELL. CORN MUFFINS.—Put two cups of yellow cornmeal into a bowl, add two tablespoonfuls of butter, a teaspoonful of salt, and a teaspoonful of sugar. Now, pour over a half pint of scalding milk ; mix and when cool, add another half pint of cold milk and one cup flour. Beat until smooth, and then stir in carefully two teaspoonfuls of baking powder, and three eggs beaten light without separating. Bake in gem pans, Mrs. H. E. Morris. GERMAN TOAST.—One egg, one cup of milk. Dip into this slices of bread ; butter a hot spider and brown the bread in it. CORN STARCH PUFFS.—One cup of sugar, one-half cup of butter, four eggs, one cup of cornstarch, two teaspoonfuls of baking powder ; flavor to suit the taste. Bake in gem pans. Mrs. J. MILLAR, OAT CAKE.—Three cups of oatmeal, one tablespoonful of lard or butter, pinch of salt rubbed into meal thoroughly, mix with cold water. Make it of a proper consistency to roll out about the thickness of a silver dollar; cut into large pieces, put it on the griddle on a clear fire. When slightly browned on the underside, take it off the griddle and toast the other side befor the fire. MRS. HAMILTON, Rutherglen, Scotland. JOHNNY-CAKE.—Two cups of cornmeal, one of Hour, one-half-cup sugar, small teaspoonful of salt, one cup sour ae * lee Soca - heed taes sea alee Sp , ~ —— ‘ } $ { 6 + ' ' | | y t 4. ee - ee ee ae a ee ae oe 7+ om Le ir i . — —— — = gem ‘ ———— 66 YEAST, BREAD AND BREAKFAST CAKES. milk, one teacupful of sour cream, one teaspoonful of soda, one large tablespoonful shortening, beat well all together. MISs JENNIE A. ROBB. GRAHAM COOKIES.—One egg, one cup of sour milk, one-half cup of butter, one cup of sugar, one-half teaspoonful of soda ; thicken with Graham flour, and drop on tins. Mrs. C. A. Woop. OATMEAL GEMS.—Soak one cup of oatmeal over night. In the morning, add one cup of sour cream and one small tea- spoonful of soda, a pinch of salt and flour enough to make a batter that will drop from a spoon. Bake ina quick oven. Mrs. J. C. MIDDLEMISS. HUCKLEBERRY CAKE.—One cup sugar, butter the size of an egg, one pint sweet milk, two teaspoonfuls baking pow- der, one quart berries. Mix to a thick batter and bake in a quick oven. MRS. ROSSITER. 2 Ms , j a) } ; | ; be 7 Bi > Ff : | bs ; , | t / t : i ’ : + BAKING POWDER BISCUITS.—Six cups of flour ; into this put three teaspoonfuls of baking powder, two large table- spoonfuls of shortening and one teaspoonful of salt ; mix soft with sweet milk, roll out and cut with a biscuit cutter. Bake ina quick oven. This quantity will make twenty-five biscuits. MISS JENNIE ROBB. a ip ind ie eee 5 re + ey. STEAMED BROWN BREAD.—Three cups of cornmeal stirred into two cups of boiling milk ; when cold add one cup of molasses, one cup of wheat flour, one cup of sour milk, one teaspoonful of soda and one-half teaspoonful of salt ; stir well, and steam three hours. Mrs. WM. H. WALKER. STEAMED GRAHAM BREAD.—Two cups of sweet milk, one of sour milk, one-half cup of sugar, one-half cup of mo- lasses, five cups of Graham flour, one teaspoonful of soda, one teaspoonful of salt ; steam three hours, YEAST, BREAD AND BREAKFAST CAKES. 67 WHEAT GRIDDLE CAKES.—Three cups of flour, one teaspoonful of salt, three teaspoonfuls of baking powder, three cups of sweet milk, one tablespoonful of melted butter and three egys beaten light. Mrs. H. MANNING, GREEN CORN GRIDDLE CAKES.—One pint of milk, two cups of grated green corn, uncooked, a little salt, two eggs, a teaspoonful of baking powder, and flour sufficient to make a batter to fry on the griddle. ANGIE, RICE GRIDDLE CAKES.—One cup of boiled rice, one pint of flour, one teaspoonful of salt, two eggs beaten light, milk to make a thick batter ; beat well. Mrs. E. CLARK, BUCKWHEAT GRIDDLE CAKES.—One quart of luke- warm water, make a batter with the buckwheat flour, salt, three-quarters of a cup of yeast; let rise over night; in the morning add a teaspoonful of soda dissolved in boiling water, and a little milk which browns them. Mrs. PARMELEE. CORNMEAL GRIDDLE CAKES.—One quart of sour milk, two eggs beaten light, one teaspoonful of soda, a little salt and one-third as much cornmeal as flour. SUSIE BUEL. GRIDDLE CAKES.—One quart of sour milk, one tea- spoonful of soda, two eggs well beaten, a teaspoonful of salt, a tablespoonful of melted butter and flour to make a batter. Miss D, WHITNEY. GRAHAM GRIDDLE CAKES.—Mix together two cups of Graham flour and one cup of wheat flour, two heaping tea- spoonfuls of baking powder and one teaspoonful of salt. Then add three cups of sweet milk, two eggs well beaten, and one tablespoonful of melted butter. R. H. HAMILTON. ae | ; i ¢ ; = ¥: O22 siete RS wey ome : 2 owt ee Se eer ee ovary 2 ~ — + + of ee — wag el ee - > ae Oe ure OD Ta Se 68 YEAST, BREAD AND BREAKFAST CAKES. DOUGHNUTS.—One cup of sugar, one cup of sweet milk, one tablespoonful of butter, two eggs, one teaspoonful of salt, three teaspoonfuls of baking powder, a little cinnamon and flour sufficient to roll soft. Mrs. A. MCLEAN. DOUGHNUTS.—One-half cup of butter, two eggs, one and one-half cups of sugar, two cups of sweet milk, two teaspoon- fuls cream of tartar, one teaspoonful of soda, nutmeg, salt and flour sufficient to roll. MRS. MACLAREN. CRULLERS.—One cup of sugar, one cup of sweet milk, two eggs, four small tablespoonfuls of melted lard, two tea- spoonfuls of baking powder, salt and flour toroll. Cutin three inch squares ; make three slits in the center of each ; twist the four divisions and pinch the ends of the squares together. Fry in very hot lard, and sprinkle with pulverized sugar, Mrs. W. H. KING. RAISED DOUGHNUTS.—Three medium sized potatoes boiled and mashed, then beaten with a silver fork until light and creamy ; add a little cold water if necessary to make them so, One quart of water, lard one-half the size of an egg, one tablespoonful of sugar, one teaspoonful of salt and one yeast cake. Make a sponge of the above at night. In the morning beat three eggs very light, and add to them one and one-half cups of sugar, and beat again ; melt together equal quantities of lard and butter, and take two-thirds of a cup; add it to the sugar and eggs; beat all thoroughly, then stir this into the sponge, add flour and knead thoroughly, and set to rise : let rise until very light, then knead carefully just enough to take out the air bubbles ; roll out about as thick as for soda dough- nuts, and cut into doughnuts; let rise again. Be sure and keep at the same temperature ; air blowing on them will spoil them. When frying put the side next to the board next to the lard. Do not have the lard as hot as for soda doughnuts. Mrs. THOMAS ADAMS. YEAST, BREAD AND BREAKFAST CAKES. 69 DOUGHNUTS.—One cup of sugar, butter half the size of an egg, one and one-half cups of sour milk, one egg, one small teaspoonful of soda, a little salt and nutmeg, and flour sufii- cient to roll, Mrs. R. SMITH. FRITTERS.—Two eggs, two cups of sour milk, a little salt, soda, and flour to make quite a stiff batter. Drop by spoonfuls into hot lard. Eat with maple syrup. MRS. WELLS. ae sue we oak Be = ? ew Ser. pe anaes ee ee ee eee — ie my ~ ogy - 2 -—g—— = pe ee eee ET TE ey Se an mee? os sores 4 pe oe mS en Pa ee CHEESE DISHES AND SANDWICHES. «« They who have little butter mus: be content to spread thin their bread.” Novtrr.—For all kinds of sandwiches it is best to spread the end of the loaf, then slice, as it can be done in this way with more evenness and the slices will be thinner. WATERCRESS SANDWICHES.—Wash the cress and dry inacloth. 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. LETTUCE SANDWICHES.—Spread the bread with may- onnaise dressing. 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. 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 an- other, and cut into the desired shape. SUSIE BUEL. EGG SANDWICHES.— Put the eggs into cold water, bring gradually to the boiling point and boil for forty-five minutes. This long boiling 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 egg allow one-half teaspoonful of soft butter, a little vinegar, pepper and salt to taste. Mix toa paste ; spread on the bread and use small crisp lettuce leaves between the slices, SUSIE BUEL, CHEESE DISHES AND SANDWICHES. 71 HAM SANDWICHES.—Chop cold boiled ham very fine: fat and lean together, and to every cupful allow one table- spoonsul of melted butter, the yolks of two hard-boiled eggs, one teaspoonful of lemon juice, one-fourth teaspoon dry mus- tard and one-fourth teaspoon of paprica. Pound all to a paste. BAKED BEAN SANDWICHES.—Rub one cupful of baked beans to a smooth paste, add one teaspoonful each of chopped parsley and celery in one teaspoonful of onion juice and one- eighth teaspoonful of made mustard. SARDINE SANDWICHES.—One small box of sardines, yolk of one hard-boiled egg, juice of one lemon, a little cayenne, Drain the sardines, remove skin and bones and mash with a fork. Add the egg yolk rubbed through a sieve, the lemon juice, cayenne and enough melted butter to make a paste. Do not butter the bread but spread the paste directly on it. CHEESE SANDWICHES.- Chop three ounces of cream cheese very fine, then mix it to a paste with a teaspoonful of essence of anchovy and one tablespoonful of butter. Season to taste with salt and white pepper. Spread on thin slices of bread, place the slices together and cut in shape. Serve gar- nished with parsley or water cress. NUT SANDWICHES.—Chop the nuts very fine, making a mixture of one-half almonds, one quarter English walnuts and the remainder hickory nuts. Butter the bread, slice, put on it a thin layer of the chopped nuts, a dust of salt, a sprinkle of grated cheese and cover with another slice, CHEESE STRAWS.— Mix three ounces of flour with four ounces of grated cheese : add one-half teaspoonful salt, a dash of cayenne and the yolks of two eggs. Work this to a smooth paste, stiff enough to roll, add a very little water if necessary : re cS 72 CHEESE DISHES AND SANDWICHES. roll out and cut with a cheese straw cutter, or they may be cut with a knife into very thin strips four inches in length. Bake ten minutes in a moderate oven. ANGIE. CHEESE DE RELISH.—Soak one cup of bread crumbs in one cup of sweet milk ; add three eggs well beaten, one tablespoonful of melted butter, salt and pepper to taste, one- half cup grated cheese. Pour into a buttered dish; bake one- half hour. Mrs. WATSON. COTTAGE CHEESE.—Take a pan of curdled milk set on the stove or over hot water, heat thoroughly, but do not scald ; put a cheesecloth in the colander and pour in the curd; when well drained or slightly squeezed add a little salt and butter and moisten with sweet cream. Make into balls. Mrs. JNO. A. MCFARLANE. CHEESE FONDU.—Melt two tablespoons of butter, add four tablespoons of flour and mix till smooth, add one cup of milk or cream; stir continually until it cooks and becomes quite thick, take from the fire, add the beaten yolks of three eggs, mix thoroughly then add four tablespoons of grated cheese, salt and’ pepper to taste. Beat the whites of the eggs to a stiff dry froth, add carefully to the mixture, turn into a greased baking dish and bake twenty-five minutes in a quick oven. Serve at once. Mrs. G. HAWKINS. CHEESE AND CRACKERS.—Take one pint boiling water, small piece of butter, little salt and one-half teaspoon mustard ; take Boston crackers, split, and put in the above un- til soaked ; butter a pudding dish, and put on, first, a layer of crackers, then a layer of cheese, &c.; pour over any of the liquor left. Putin a hot oven for twenty minutes, and serve immediately. CHEESE DISHES AND SANDWICHES. 73 CHEESE SOUFFLE.—Three tablespoons flour, one pint milk, three eggs, the bow] of a soup plate of grated cheese, pinch of soda, salt and pepper, one tablespoon butter. Sift the flour into a saucepan and bruise with butter on the fire till evenly mixed, pour on the milk and stir till thick. Remove from the fire and put in the cheese, yolks of eggs, salt, pepper and soda, put the mixture into a well buttered tin, add beaten whites of eggs, mix thoroughly, bake twenty minutes in a quick oven. Serve at once. Mrs. A. CAMERON. SCALLOPED HAM AND MACARONI.—Break sufficient macaroni into half-inch bits to measure three-quarters of a cup- ful. Drop it into boiling salted water and boil rapidly until tender, which will take from thirty to forty minutes, according to its thickness. Drain, rinse thoroughly in cold water and drain again. Put through a chopper sufficient cold-boiled ham to measure one heaping cupful. Prepare a white sauce with one tablespoonful of butter, one tablespoonful of flour, one- quarter of a teaspoonful of pepper and one cupful of milk. Butter a baking dish and fill with alternate layers of macaroni, ham and sauce, sprinkling the macaroni with a little grated cheese. Add a little salt as desired. Melt one teaspoonful of butter, stir it into two-thirds of a cupful of fine, dry bread crumbs, and spread over the scallop. Bake in a hot oven until the crumbs are golden brown, ‘TABLE TALK.”’ +r 9 fete ——_ £ an ate = a me Set ae - . Pe ¢ , t ; k 4f -—~ Ee eee — ee ee a ee Ze Se =, ie SP eee nepnaett lien temeieetinmmmaed = s—— = ay — ~ ers ete Fe wot em Oe cere eee a or eeerrreurrehs ee : — > een pee eS Fe ext PASTRY AND PIES. ‘‘Compounded of many simples. ”’ PUFF PASTE.—One pound of flour and a little more for rolling pin and board; half pound of butter; half pound of lard ; cut the butter and lard through the flour (which should be sifted) into small thin shells, and mix with sufficient ice water to roll easily. Avoid kneading it, and use the hands as little as possible in mixing. Mrs. A. PHILPS. TART CRUST.—One cup of lard, one tablespoonful of white sugar, white of one egg, three tablespoonfuls of water, salt, flour to roll out. Mrs. A. MCLEAN. PUFF PASTE.—One pint of flour, one-half pint of butter, one egg, one gill of ice water. Mix the flour, part of the but- ter, the beaten egg yolk, and ice water to a paste. Roll out very thin, put the rest of the butter in the center of this sheet : turn the corners of the paste up over the butter, and roll it out four times ; set in a cool place for an hour; roll out again, and cut into tart shells or top crusts for pies. Mrs. T. WHITE. PASTRY FOR ONE PIE.—Sift a level teaspoonful of baking powder with a coffee cupful of flour and a pinch of salt ; into this chop with a knife two tablespoonfuls of lard, working thoroughly but quickly ; then stir in a quarter of a cup of ice water, and set the dough on the ice to chill, Miss M. PRINGLE. PASTRY AND PIES. 75 CHOCOLATE PIE.—Two blocks of chocolate grated, two heaping tablespoorfuls of corn starch, butter the size of an egg, one cup of sugar, two cups of milk, the yolk of two eggs ; make a custard of the above ; bake in a single crust, and frost with a meringue. Mrs. H. WELLS. COCOANUT PIE.—One pint of milk, one cup of prepared cocoanut, one cup of sugar, three eggs. Mix cocoanut, sugar and yolks of eggs together: stir in the milk, and bake with under crust only. Make a meringue of the whites and three tablespoonfuls of sugar, spread over the top and return to the oven to brown slightly. ABD. CARAMEL CUSTARD PIE.—Place half a cup of sugar in a clean, dry frying-pan, stir until it melts and turns slightly brown, then add two tablespoonfuls of water, mix thoroughly - add to this one pint of hot milk, and remove from the fire ; stir until well blended, then pour the whole over three well beaten eggs. A teaspoonful of vanilla may be added, but many prefer the caramel flavor. Bake in a crust till set. Miss M. PRINGLE. MINCE MEAT.—Salt and pepper the meat and measure it; for one quart of chopped meat use one pint of chopped suet, three quarts of chopped apples, two pounds of sugar, one pint of molasses, one and one-half pints of sweet cider, one pint of boiled cider, three nutmegs, two teaspoonfuls of ground cloves, three tablespoonfuls of ground cinnamon, two teaspoon- fuls of essence of lemon, one and one-half pints of seeded raisins, citron and currants if you wish. Simmer till the apple is tender, Miss J. Ross. PIEPLANT PIE.—One coffee cup chopped pieplant ; pour over boiling water, and allow it to boil a moment: drain well then add one cup of sugar, one tablespoonful of flour, yolks of 76 PASTRY AND PIES. two egg, butter the size of a walnut, and the juice of one lemon. Use whites of eggs for meringue. SUSIE BUEL. LEMON PIE.—Grated rine and juice of one lemon, one cup of sugar, yolks of two eggs, one cup of water, and one tablespoonful of corn starch ; put all in a small tin pail, set the pail in pot of boiling water and boil until the mixture becomes thick, Make a nice puff paste, line plate and cook paste alone ; when baked a very light brown, pour in the mixture, frost Mrs. A, PHILPS. with meringue and brown lightly. CREAM PIE.—Scald together one and one-half cups of milk and one-half cup of sugar ; piece of butter the size of a walnut ; add to this one-half cup of milk; one tablespoonful of corn starch, yolks of two eggs, and a pinch of salt ; season with lemon ; when about as thick as cream, put it into a crust that has been baked first ; frost with a meringue, and brown in the oven. Mrs. W, C. STEVENS. LEMON PIE.—One and one-half tablespoonfuls of corn starch, one cup of hot water, two lemons, rind grated, one cup of sugar, yolk of one egg, piece of butter the size of an egg. Mrs. Boyp. Frost with meringue. PUMPKIN PIE.—Stew the pumpkin until quitedry. For one pie use one pint of milk, one cup of stewed pumpkin, two eggs, sugar, salt, and ginger to taste. Mrs. R, SMITH, I.EMON CUSTARD PIE.—Beat the yolks of three eggs light with one cup of sugar ; add the juice and grated rind of one lemon. Mix two tablespoonfuls of flour smooth with a little cold water, then fill the cup with boiling water ; stir until perfectly smooth. Add this carefully to the eggs and sugar, Bake in a single crust. Make a meringue of the whites of the eggs and sugar, or if you prefer the whites in the pie, beat them with the yolks. Miss JOHNSON. PASTRY AND PIES. 77 MARLBOROUGH PIE.—Grate six apples ; add one cup of sugar, three tablespoonfuls of melted butter, four eggs, juice and grated rind of one lemon. Bake in a single crust and frost. MRS, MACLAREN, MORAVIAN APPLE PIE.—Pare six even-sized apples, core without breaking them. Stew until tender, with a tea- spoonful of lemon juice, and a very little of the yellow of the peel, one cup of sugar, alittle water. Fill the bottom of the pie with peach or orange marmalade, put in the whole apples and fill the cavities with marmalade. Put strips of crust across the pie, and bake in a quick oven. Serve with cream. | S. B. B. STRAWBERRY SHORTCAKE.—One quart of flour, three teaspoonfuls baking powder, one teaspoonful of salt, and if pre- ferred sweet, two tablespoonfuls sugar. Sift twice to mix well. Rub into this four tablespoonfuls of butter, and one and one- half cups of milk ; mix quickly and place on a well floured board. Have ready two buttered pie plates ; cut the dough in four parts; place a layer of dough on each plate ; butter well, then add another layer of dough; bake in a hot oven. When done, separate the hot cakes ; add the berries which have been well sweetened an hour before: arrange the berries between and on the top and serve immediately. Mrs. M. PRINGLE. ORANGE PIE.—Beat to a cream one-half cup of sugar and one tablespoonful of butter ; add the beaten yolks of four eggs, the grated rind and juice of two oranges, and then the whites of the eggs beaten to a stiff froth. Bake with one crust. Mrs, A. PHILPS. MOCK MINCE PIE.—Two soda crackers, one cup of butter, one cup of molasses, two cups of brown sugar, one cup . {hi f ' } +) ( i | hake, =a _ er - 7 len. =a ore a cot en an , ° 7 Sidieanaa = pull Sie a ay, 78 PASTRY AND PIES. of raisins, one-half cup of vinegar, one teaspoonful of cinnamon, one-half teaspoonful of allspice, one-half teaspoonful of nutmeg. First pour over the crackers one and one-half pints of boiling water, cover tight, and let stand until the other ingredients are ready ; then mash fine the crackers, and mix with the rest. This will make three pies. Miss BLACK. LEMON PIE.—The juice of three lemons, two cups of water, three tablespoons of corn starch, two cups of sugar, six eggs, the whites of three reserved for frosting, a piece of butter the size of an egg. Wet the corn starch with a little cold water and add it to the boiling water, stir, and when it boils pour it on the sugar and butter ; when it cools a little, add the eggs well beaten and the lemon juice. Frost when done. Mrs. A. MCLEAN. CUSTARD PIE.—One pint of milk, three eggs, pinch of salt, three and one-half tablespoons sugar, flavor to taste. Bake carefully. Miss MARY MEEHAN. LEMON PIE.—Mix one-quarter of a cup of soft cracker crumbs with one tablespoonful of melted butter ; add one cup of finely chopped apples, the juice of two lemons and the rind of one. Then mix with two cups of sugar, stirring until it is nearly dissolved. Beat the yolks of two eggs untillight. Beat the whites to a stiff froth, and mix them with the yolks. Stir the eggs in the other ingredients ; mix well; turn into a pie plate using only an under crust, and bake in a moderate oven. MIss JOHNSON. CREAM PIE.—One cup of sour cream, one cup of sugar, one egg, three tablespoonfuls of vinegar, one cup of chopped raisins, nutmeg and cinnamon to taste. Bake with two crusts. Mrs. A. MCLEAN. a PASTRY AND PIES. 79 APPLE PIE.—Fill the pie crust with sour, juicy apples, pared and sliced thin ; put on the upper crust and bake until the apples are soft. Then remove the upper crust; add sugar to taste, a small piece of butter, and a little grated nutmeg ; stir carefully through the apples and replace the crust. Mrs. A, PHILPS. SHORTCAKE.—One-quarter cup of butter, half a cup of sugar, one egg, quarter cup of milk, one cup of flour, two tea- spoonfuls of baking powder, one-quarter teaspoonful of salt ; cream the butter, add sugar gradually, then the eggs well beaten ; sift and mix flour, baking powder and salt, add flour alternately with milk ; beat mixture well and cook in a round buttered pan. When done, split open and fill with fruits. Miss B. F. BLACKWOOD. PUDDINGS. ‘« Praise us as we are tasted, Allow us as we prove,” PLUM PUDDING.—One cup sugar, one cup of suet, two cups of flour, two cups of bread crumbs, two cups of raisins, three eggs, three-quarters of a cup of sweet milk, one small teaspoonful of soda, one ounce of citron, cinnamon and cloves, salt, steam three hours. Mrs. A. MACLAREN. PLUM PUDDING —One pound of butter, one pound of suet, one pound of sugar, two and one-half pounds of flour, two pounds of raisins chopped fine, two pounds of currants, one- half pound of citron, sliced thin, two eggs, whites and yolks beaten separately, one half-pint of milk, one-half ounce of cloves, two grated nutmegs, one cup of bread crumbs. Boil five hours. Mrs. A. MACLAREN. PLUM PUDDING.—One pound of raisins, one pound of currants, one pound of suet, three-quarters of a pound of bread crumbs, a quarter of a pound of flour, one-quarter of a pound of brown sugar, half a pound of any kind of candied peel, half a nutmeg, half pint of preserved juice, plum, gage or currants. Boil six hours at time of making, and six hours more when wanted for use. MRS. JOHN D. MCDONALD. STEAMED PUDDING.—One egg, one cup of molasses, one cup of sweet milk, one cup of raisins, one teaspoonful of soda, two cups of graham flour. Butter the mold, and spread a piece of buttered paper over the pudding, steam two or three hours. -<* MRs. J. LUCAS. PUDDINGS. S1 FIG PUDDING.—Chop one cup of suet, add two cups of bread crumbs, one pound of figs chopped fine, one and three- quarters cups of milk, one-half of a cup of sugar and three eggs beaten light without separating. Steam three hours. Serve hot with foamy sauce. TABLE TALK. FRUIT PUDDING.—One cup of raisins, seeded and chopped, one cup of suet, one cup of molasses, one cup of sour milk, one teaspoonful of soda, a pinch of salt, four cups of flour, cinnamon and cloves. Steamthree hours. Serve with a rich sauce. Mrs. A. MCLEAN, SUET PUDDING.—One cup of chopped suet, one cup of raisins, stoned and chopped, one cup of currants, one cup of molasses, half cup of brown sugar, one cup of sour milk, one teaspoonful of soda, one egg, a pinch of salt, four cups of flour, one teaspoonful of cinnamon and half teaspoonful of cloves. Steam three hours. Serve with rich sauce. Mrs. W. Scorr, DATE PUDDING.—Half cup of suet, half cup of brown sugar, half pound of dates, two cups of oat flakes, three eggs, two tablespoonfuls of molasses, juice of one lemon, half tea- spoonful of soda, and the same of salt. Steam three hours. Mrs. M, LAWRENCE, San Francisco. STEAMED PUDDING.—One-half cup of chopped suet, two cups of flour, one teaspoonful of cream of tartar, one-half teaspoonful of soda, a little salt; mix well, add milk enough to make a stiff dough. Put it in a buttered pudding dish in layers with preserves between ; begin and end with the dough. Steam one hour and twenty minutes. This quantity will make three layers. Mrs. BUCHANAN. oS See é Se AN Rc me TEE zs pee ee My 0 et IE ee 82 PUDDINGS. CHOCOLATE PUDDING.—Make a custard of one quart of milk, five eggs, one cup of sugar, and one- quarter of a tea- spoonful of salt, cook in a double boiler, five minutes before taking from the fire, add three heaping tablespoonfuls of grated chocolate rubbed to a paste with a little cold milk: stir until the custard is a rich coffee color. When cold, flavor with vanilla, and put into glasses. Whip the whites of three eggs to a froth with three tablespoonfuls of sugar, and put over the top. A. os D: GOOSEBERRY PUDDING.—Take rather stale bread, cut it in thin slices, and butter. Add a very little water and sugar to sweeten one quart or more of gooseberries. Stew a few min- utes until juicy ; put a layer of the buttered bread in a buttered pudding dish, then a layer of stewed berries while hot, and so on until the dish is full ; have the last layer of the fruit. Bake one-half hour. Take from the oven, put over the top a merin- gue and return to the oven tobrown. Serve cold with cream and sugar. Huckleberries and blackberries may be used in the same way. ESTELLA PUDDING.—Three eggs well beaten, two and one-half tablespoonfuls of sugar, two tablespoonfuls of butter, three-fourths of a cup of sweet milk, one cup of chopped raisins, one teaspoonful of baking powder, flour to make of the consistancy of cake batter. Steam thirty-five minutes. Miss J. BLACK. COLD TAPIOCA PUDDING.—One cup of tapioca, five small cups of cold water, soak over night. Put in a rice boiler and boil until perfectly clear. Just before taking from the fire, add one cup of sugar, juice and rind of one lemon, salt. Serve cold with sugar and cream. Mrs. WM. H. WALKER. PUDDINGS. ; 83 KISS PUDDING.—One quart of milk, three tabléspoon- fuls of corn starch, four eggs, one-half cup of sugar, a little salt. Put part of the milk with the sugar and salt on the stove, and when it boils add the corn starch dissolved in the remain- der of the milk. Stir and cook, and when thick, add the yolks of the eggs well beaten. Pour the mixture into a puddihg dish and over the top put a frosting made of the whites of the eggs beaten to a stiff froth with one-half cup of sugar. Put On part of the frosting and brown in the oven. Sprinkle over grated cocoanut, after putting the frosting reserved over the browned frosting. Mrs. A. MCLEAN. MOUNTAIN PUDDING.—One pint of milk, the whites of three eggs, two tablespoonfuls of corn starch, three of sugar, and a pinch of salt. When the milk boils, add the sugar, salt, and corn starch dissolved in a little cold milk ; lastly the whites of the eggs beaten to a stiff froth. Pour into cups, and when cool turn out on asmall platter, and serve with a boiléd cus- tard poured over the mountains, Mrs. A. MCLEAN. APPLE TAPIOCA.—Soak one cup of tapioca in cold water for three hours ; cook till clear; sweeten, and add a pitch of salt. Pare and core enough apples to cover the bottort of a pudding dish ; put a small piece of butter and a little sugar in the cavity of each apple ; pour over the tapioca and bake until the apples are tender. To be eaten with cream and sugar. Mrs. WM. READE. COCOANUT PUDDING.—One cup of milk, one table- spoonful of corn starch, one tablespoonful of white sugar, three tablespoonfuls of cocoanut, the white of one egg; beat all to- gether, then add to two cups of boiling milk ; when thick, turn into molds, Mrs. BUCHANAN, we > ey ey uf ee ee, ; yaar gene = idle! a r q bi aie ih CREO ee RTPA Y aS eee SS 84 PUDDINGS. APPLE PUDDING.—Fill a buttered baking dish with sliced apples ; pour over the top a batter made of one table- spoonful of butter, one-half cup of sugar, one egg, one-half cup of sweet milk, and one cup of flour in which has been sifted one teaspoonful of baking powder. Bake in a moderate oven. Serve with cream and sugar or liquid sauce. Peaches are very nice served in the same way. BAKED APPLE PUDDING.—One quart of flour, two large tablespoonfuls of shortening, three teaspoonfuls of baking powder, salt, milk to make a soft dough. Line the sides of a buttered baking dish with the pastry, fill with apples, sprinkle over sugar and bits of butter, put on a cover of the pastry, cut- ting a slit in the center, and bake in a moderate oven till the apple are done. Turn out on a flat dessert dish having the apples ontop. Serve with sauce, ANGIE. SNOW BALLS.—Beat the yolks of three eggs light, then add gradually one cup of sugar. When very light, add two tablespoonfuls of milk, one cup of flour and beat again. Beat the whites of the eggs to a stiff, dry froth, add to the batter with one rounded teaspoonful of baking powder. Fill well buttered cups two-thirds full and steam for twenty minutes or one-half hour. Roll in powdered sugar and serve with foamy sauce or whipped cream. ANGIE. LEMON PUDDING.—Scald one pint of milk and thicken with two tablespoonfuls of corn starch : when well cooked, add one tablespoonful of butter, one cup of sugar, the yolks of four eggs, the juice and grated rind of one lemon : lastly, the whites of the eggs beaten to a stiff froth. Mrs. MACLAREN, DATE PUDDING.—Soak three-fourth of a cup of tapioca in cold water for two hours; add a little salt, and one-half cup of sugar; cook until transparent. Remove the stones from PUDDINGS. 85 one pound of dates. Butter a pudding dish, put in the dates, pour over the tapioca, and bake nearly one hour. To be eaten either hot or cold with whipped cream. MRS. BUCHANAN. ORANGE PUDDING.—Cut five or six oranges in small pieces ; put in a pudding dish ; sprinkle over them one cup of sugar ; makea boiled custard of one pint of milk, yolks of three eggs, one-half cup of sugar, one tablespoonful of corn starch ; pour this over the oranges ; make a meringue of the beaten whites of the eggs and three tablespoonfuls of sugar ; brown slightly in the oven. MRs. JONES. DELICATE PUDDING.—Two-thirds of a cup of orange juice, one-third of a cup of lemon juice, one cup of water, the whites of three eggs, three tablespoons of corn stareh, a pinch of salt, and sugar to sweeten. Put the fruit juice and water on the stove, sweeten to taste, and when boiling, put in the corn starch dissolved in a little cold water. Boil slowly ten minutes ; take from the fire and add the whites of the eggs stiffly beaten. Mix well, pour into a mold and serve very cold with a boiled custard made of the egg yolks. Mrs. C, SKINNER. LITTLE CARAMEL PUDDINGS.—Put four tablespoon- fuls of ganulated sugar in a clean frying-pan, and stir over a moderate fire till it melts, being careful not to let it become too dark. Divide this in six small cups or molds, turning each so that the bottom and part of the sides may be coated with the caramel. In a bowl beat together three eggs and four tablespoonfuls of sugar ; add one and one-half cups of milk and one teaspoonful of vanilla. Fill the mold with this mixture, set in apan of hot water, and bake in a moderate oven till firm in the centre. Serve ice cold on individual pudding dishes. Miss ADDIE STEVENSON. - ™ PUDDINGS. 86 MOUNTAIN DEW PUDDING—Three crackers rolled fine, one pint of milk, yolks of two eggs, butter the size of a walnut, Sweeten to taste ; bake one hour, make meringue of the whites of the eggs and sugar. Mrs. MCGREGOR. RAISIN PUFFS.—One-half cup of butter, one of sugar, one of sweet milk, and two of flour, two eggs, two teaspoons of baking powder, one cup cf raisins stoned and chopped ; cream butter and sugar ; add eggs well beaten ; mix flour and baking powder and add flour and milk alternately to the above mixture, then add fruit with a little flour sprinkled over it. Steam in cup three-quarters of an hour, place cups in steamer when the water is boiling and do not take off the cover until the pudding is cooked. Serve with whipped cream. MALONE COOK BOOK. PEACH COBBLER.—Line a deep dish with a rich biscuit crust. Pare and eut into halves some juicy, tart peaches, sprinkle over sugar, and stew slightly; pour into the lined dish, and cover with the crust. Bake until the crust is done. Serve with cream. WHITE HousE Cook BOooK. ROLLY-POLY PUDDING.—Make a biscuit dough ; roll not quite an inch thick ; spread over sliced apples, or any kind of berries, fresh or dried ; roll up, press the ends together and steam for one hour and three-quarters. Or wrap it in a pud- ding-cloth well floured ; fasten the ends and side and boil con- tinually one and one-half hours. Serve with sauce. WHITE HOUSE COOK BOOK. INDIAN PUDDING.—Scald one quart of milk, add three tablespoonfuls of corn meal and cook twelve minutes; then add one tablespoonful of butter, three eggs, four tablespoonfuls of sugar, one-half teaspoonful of ginger, and a pinch of salt. Bake until set, PUDDINGS. 87 VELVET PUDDING.—Five eggs, one and a half cupfuls sugar, four tablespoonfuls corn starch, three pints of milk. Dissolve the corn starch in a little cold milk, and add one cup- ful of sugar and the yolks of the eggs beaten. Boil three pints of milk, add the other ingredients while boiling ; remove from the fire when it becomes quite thick; flavor with vanilla and pour into a baking dish ; beat the whites of the eggs to a stiff froth, add half cup sugar, turn over the pudding and place it in the oven to brown slightly. SAUCE FOR VELVET PUDDING.—Yolks of two eggs, one cupful sugar, one tablespoonful butter, one cup of milk. Beat well the yolks, sugar and butter, add to the milk (boiling) and set on the stove till it comes to boiling heat ; flavor with vanilla. Miss B. F. BLACKWOOD. FRUIT DUMPLINGS BAKED.—One pint of flour, one heaping teaspoonful of baking powder, one large tablespoonful of shortening, salt. Makeasoft dough with sweet milk, roll out one-eighth of an inch thick, and cut in five inch squares ; fill with fresh fruit, sprinkle over sugar and a pinch of salt, put on the top crust, cut a slit in the centre in which put a piece of butter ; press the edges well together; place in a baking pan, sprinkle sugar over each dumpling and pour in boiling water to the depth of one-fourth of an inch, Bake, Serve hot with sauce. INDIANA WORTHINGTON. LEMON PUDDING.—Make a batter of the following in- gredients, the yolks of three eggs beaten with nine teaspoonfuls of sugar, juice of two lemons, one teaspoonful of flour, two teaspoonfuls of melted butter, one cup of sweet milk. Pour into a pudding dish and bake. Makea meringue of the whites of the eggs, and three tablespoonfuls of sugar; brown lightly in the oven. Miss B. GORDON, a a wr wpe eget ee ee or 7 iS s > eates &, len ee oe ee ee as v. led a 2S. 3. eee = ro - on = — PUDDINGS. COTTAGE FRUIT PUDDING.—Put into a baking dish any kind of berries, and pour over a batter made of the follow- ing ingredients : one egg, one cup of sweet milk, one cup of sugar, three cups of flour, one tablespoonful of butter, one tea- spoonful of baking powder. Bake until the crust is done. A. H.-D.: BROWN BETTY.—Put a layer of sweetened apple sauce in a buttered dish ; add a few pieces of butter, then a layer of bread crumbs ; sprinkle over a little cinnamon ; add another layer of sauce, etc., making the last layer breadcrumbs. Bake. Serve with sauce or cream and sugar. A. H. D. BREAD AND BUTTER PUDDING.—Line the bottom of a pudding dish with thin slices of bread well buttered ; strew currants over them ; then another layer of bread with currants, and so on until the dish is full, pour over a custard made of four eggs, one quart of milk, sugar, and a pinch of salt. Let it stand a little while before baking. Mrs. W. THOMSON. PUDDING SAUCES. ‘‘ It cracks my’ brains to find out tempting sauces.”’ *« Can we ever have too much of a good thing.’’ SAUCE FOR PLUM PUDDING. —Cream together one cup sugar, one-half cup butter; add the well beaten yolks of four eggs. Stir into this one wineglass of wine or brandy, a pinch of salt and one large cup of hot cream or milk. Beat the mixture well ; cook over hot water until it thickens. WINE SAUCE.—One cup sugar, one cup boiling water, one tablespoonful sifted flour, one-half cup butter, boil all to- gether ten minutes ; when cold add one-half cup wine. FRUIT SAUCE.—Two-thirds cup sugar, one pint raspber- ries or strawberries, one tablespoonful melted butter, one cup hot water. Boil all together slowly, removing the scum ; then strain through a sieve. JELLY SAUCE.—Two tablespoonfuls sugar, one-half cup jelly, one cup boiling water, two tablespoonfuls butter, one teaspoonful corn starch. WHITE HousE CooK BOOK, FOAMY SAUCE.—Beat one-half cup of butter to a cream with one cup of powdered sugar. Beat until very light and white, then add the unbeaten white of one egg; beat the mix- ture until very light. Stand over boiling water; add gradually one-half cup of boiling water, and one-fourth cnp of sherry ; stir until it is frothy, and serve at once. Mrs. WM. SMITH. > i oe he Ree eK a “3 23. \cek” =. - m1 -- paeneeedaeaeeee ta, > ol - ———m ee oe Se ee _—- Te ww Bre Pathe Sole nl path ene ee i a? - AEE CBee ee ee ee eee go PUDDING SAUCES. OUR NEW SAUCE.—One cup of granulated sugar, one cup of water, boil until it spins athread. Have ready the yolks of three eggs beaten to a cream; pour the boiling syrup over the eggs in the bowl, and beat until you have a thick mixture resembling that of sponge cake. Flavor with lemon or vanilla, and just before serving add one pint of whipped cream. HELEN LOUISE JOHNSON. ORANGE SAUCE.—One cup of milk, one teaspoonful flour, four tablespoonfuls sugar, well beaten yolks of three eggs, juice and grated rind of one orange. Mrs. BAKER. CREAM SAUCE,.—Stir to a cream one cup sugar, one-half cup butter ; then add one cup sweet, thick, cold cream. Stir well and flavor to taste. MRS. BAKER. VINEGAR SAUCE.—One cup boiling water, one cup sugar, one tablespoonful flour, one cup vinegar, a little nut- meg. Mix the flour with a little cold water, then stir it into the boiling water and sugar; add the vinegar and nutmeg and boil twenty minutes, Mrs. J. MAXWELL. HARD SAUCE.—Two cups of sugar, one cup of but- ter, creamed together, the whites of two eggs beaten to a stiff froth ; add to butter and sugar and beat lightly until thoroughly mixed ; divided into three parts, flavor one part with vanilla, one part with grated chocolate or cocoa, about two teaspoons, and one part with extract of strawberry, so that the three parts will be different colors. Butter the mould or bowl. Put in the chocolate, then the vanilla and lastly the strawberry ; set away to cool; when ready to serve turn out ona plate. Cut through it in slices and lay on each portion of the pudding. Mrs. W. H. WALKER. PUDDING SAUCES. gt HARD SAUCE.—Beat one cup of powdered white sugar and one-half eup butter together until thoroughly mixed; the longer it is beaten the whiter it becomes. Flavor with vanilla to taste or any other flavoring. Mrs. W. H. WALKER. PLAIN SAUCE.—One cup brown sugar, one cup molasses, one-half cup butter, one teaspoonful flour, juice and grated rind of one lemon, half a nutmeg, one-half teaspoonful cinna- mon, one-quarter teaspoonful cloves. When these are well mixed, add one cup of boiling water and boil until clear ; then strain. Mrs. HAWLEY. LEMON SAUCE.—Juice and grated rind of one lemon. one tablespoonful flour, one ounce butter, a little water, sugar to taste, and yolks of four eggs. Put the butter and flour into a saucepan over the fire, and when of a pale brown, add the water and strained lemon juice. Stir the sugar and grated rind into the sauce which should be very sweet. When the sugar is melted, putin the beaten yolks of eggs and stir until the sauce thickens. Serve at once. Do not allow it to boil as it will curdle. Mrs. W. D. McCaLium. LEMON SAUCE.—One large tablespoonful of butter, one of flour, one cup of sugar, grated rind and juice of one lemon. Mrs. A. ANDERSON, ee _ —_ —~ EE: oo DESSERTS. ‘* He that is at ease seeks dainties.’’ ICK CREAM.—Scald together one quart of milk and two cups of sugar; when cold, add one pint of cream, flavor to taste and freeze. Miss M. Ross. ICE CREAM.—Two quarts of good cream, one-half pint of milk, fourteen ounces of sugar, two eggs, beat the eggs and sugar together as for cake, before mixing with the cream; flavor to taste, and freeze, stirring rapidly at first to make it perfectly smooth, and slower as it thickens. Miss C. ROBB. ICE CREAM.—Three eggs, one quart of milk, one pint of cream, two cups of sugar, flavoring. Scald the milk, then stir in the eggs and sugar ; beat like a custard; when cold add the cream and flavoring. Freeze. Mrs. HENRY. ORANGE MARMALADE ICE.—Make a quart of plain custard, when cool, add a cup of orange marmalade, the juice ofalemon. Turn into a freezer and freeze. SUSIE BUEL. STRAWBERRY ICE CREAM.—One pint of cream, one pint of milk, one pound of sugar, juice from three pints of strawberries. Scald the milk and cream with one cup of sugar. Mix the juice with one cup of sugar and when dissolved add itto the milk and cream. When cold freeze. MRS. RORER. DESSERTS. 93 TUTTI FRUTTI ICE CREAM.—To every quart of rich vanilla cream, partly frozen, add one pint of mixed almonds citron and mixed French candied fruit chopped fine. Finish freezing, add one quarter of a cup of orange juice and put away to ripen. BANANA ICE CREAM.—One pint of milk, one pint of cream, two eggs, one coffee cup of sugar, vanilla to taste. When the cream is half frozen add three bananas finely cut with a silver knife. Mrs. E. G. BRIGHAM. LEMON SHERBET.—One quart of water, one pound of sugar ; boil five minutes, one tablespoonful of gelatine soaked in a little cold water for fifteen minutes and added to the boil- ing syrup ; when cold add juice of six or eight lemons. CHARLOTTE RUSSE.—Soak one-half ounce of gelatine in one-half cup of cold water for one-half hour, dissolve over hot water, one quart of cream, one half cup of milk, two cups of sugar, vanilla to taste, pour into a mold, previously lined with lady-fingers or sponge cake. SPANISH CREAM.—Soak one-third of a box of gelatine in one pint of milk one hour. Scald the milk and stir in the yolks of two eggs beaten with one-half cup of sugar. Remove from the fire and stir in the whites of the eggs well beaten. When it is cool, flavor with vanilla, pour intoa mold, and set in a cool place. Serve with whipped cream. Mrs. W. D. McCarium. PINNEAPPLE SHERBET.—One quart of water, one pound of sugar ; boil five minutes, one tablespoonful of gela- tine soaked for fifteen minutes in a little cold water and added to the boiling syrup ; when cold add one cup of grated pine-apple and lemon juice to taste. Turn intoa freezer and freeze. ee cS = TRE “ oF olin iedeeeit a. - F my 94 DESSERTS. PERSIAN SHERBET.—One quart of water, one pound of sugar, boil five minutes. One tablespoonful of gelatine soaked in a little cold water for fifteen minutes and added to the boil- ing syrup, stir until the gelatine is dissolved. When cold, add one-half pint of strawberry juice,the strained juice of two lemons and three tablespoonfuls of orange juice. Freeze. STRAWBERRY WATER ICE.—One quart of strawberry juice, the juice of two lemons, one pound of sugar, one pint of water, mix well, stand aside for one hour, then freeze. SICILLIAN SHERBET.—One quart of peaches, one pint of orange juice, one pound of sugar, four or five lemons, one quart of water, one tablespoonful of gelatine. Boil the sugar and water together for five minutes, then add the gelatine, which has soaked for fifteen minutes in a little cold water, stir until dissolved ; press the peaches through a sieve, strain the orange and lemon juice over them, add the syrup made from the water and sugar, mix well and freeze. NoTE.—To the above recipes for Sherbet, when partly frozen instead of gelatine may be added an Italian meringue, made by whipping together to a very stiff froth the whites of three eggs and three tablespoonfuls of powdered sugar. LEMON JELLY.—Soak one half box of gelatine in one cup of cold water for one-half hour, then add two cups of boil- ing water and stir until the gelatine is dissolved ; add one pound of sugar, the juice of three lemons and the grated rind of one ; strain into moulds. A.H.D. COFFEE JELLY.—One box of gelatine, two cups of strong coffee, two scant cups of sugar, three cups boiling water, two teaspoonfuls vanilla, Soak the gelatine one-half hour in one-half cup of cold water,then add the coffee, sugar, vanilla and boiling water. Strain into an earthen mould. Serve with DESSERTS. 95 whipped cream around it. To make the coffee the required strength take four tablespoonfuls of coffee to two cups of water. Mrs. CAMERON. CAFE PARFAIT.—One half pint of cream, one half cup of sugar, one fourth cup clear coffee strong, mix altogether. Chill and whip, put mixture in a mould, cover with paper to prevent water getting in anc pack in salt andice, let stand three hours without stirring. In place of coffee use one tablespoonful of melted chocolate. MALONE CooK Book. BANANA FLOAT.—Soak one box of gelatine in one cup of cold water forone hour. Scald three pints of milk and two and one-half cups of sugar together. Pour a little of the hot milk over the gelatine, and stir until it is dissolved: then stir this into the rest of the milk and boil ten minutes. Be careful not to scorch. When cool, stir in six bananas broken in small pieces ; mix well, pour intoa mold and set on ice or in a cool place. Just before serving, take from the mould, pour over whipped cream sweetened and flavored. MRS. CAMERON. ROYAL DIPLOMATIC,—Make a wine jelly ; put a layer of the jelly one-fourth inch deep in a mould ; cut candied fruit and put around the jelly ; then add a little of the jelly to hold the fruit in place; when the layer stiffens add more jelly one- half inch deep, and when it becomes firm place a smaller mould in the centre of the large mould; pour the remainder of the jelly in the large mould ; fill the small mould with ice or snow to keep it in place and let it stand one hour ; then remove the ice from the small mould, and fill it with warm water ; do not have the water hot or it will melt the jelly ; take out the mould then fill with velvet cream. Set in a cool place. MRS. MOSHER. 96 DESSERTS. LEMON FOAM.—Two cupfuls of hot water, one small cupful of sugar, two large tablespoonfuls of corr starch, juice of one lemon, whites of three eggs. Put the water and sugar in an enamel ware saucepan, and when it boils add the corn starch wet ina little cold water ; stir and cook for five minutes ; add the juice of the lemon, stir well ; take it from the fire, and when cold pour it over the whites of the eggs beaten to a stiff froth : beat for about one minute when the whole mass will be light and foamy. A custard made of one pint of milk, two tablespoonfuls of sugar and the beaten yolks of the eggs may be poured over the lemon foam, although it is nice without it. Mrs. MCGREGOR, A NICE DESSERT.—Pare and slice ten medium sized apples, stew with three tablespoonfuls of water in a double boiler. When cooked rub smooth, sweeten and season with extract of lemon. Beat the whites of two eggs to a stiff froth, add to the apple and beat until light. Heap in the dish in which it is to be served. To the yolks add one-half cup of sugar andone cup of rich milk ; place in a double boiler and stir until the custard sets. When cool pour over the whipped apple. Mrs. T. WHITE. : ! 4) s | \ ® 3 A 2. OL Sat 7 ~ SNOW PUDDING.—Cover one-half box of gelatine with a little cold water and let soak one-half hour, pour over it one pint of boiling water, add two cups of sugar and juice of three lemons, strain into a tin basin, place this in a pan of ice water and let it stand until cold. When cold beat with an egg beater until'white as snow. Beat the whites of the eggs to a stiff froth and stir into the pndding, pour into a mould to harden. Serve with boiled custard made from one quart of milk and the yolks of the four eggs, or whipped cream. ~ , iin vienna , 7 ¥ eS Spt yor Na Api ea ar). Ec al digy at. A £ - ™~ MALONE Cook BOOK, “ - = ees hae . = = ——— " —. ™ aa ee =. RII TRIES IS EE eal et, a A i At TOI i iia ee TT lt Se ee ee ee ee DESSERTS. 97 ORANGE CREAM.—Soak one half box of gelatine in one half cup of cold water for one-half hour. Beat the yolks of five eggs with one cup of sugar and the grated rind of one orange, until light. Scald one pint of milk and pour over the egg mixture. Return to the double boiler and stir until as thick as custard. Take from the fire, add the soaked gelatine and stir until dissolved. Strain and when cool, add the juice of five oranges. When it begins to thicken add one pint of cream whipped to a solid froth and stir carefully until very thick. Pour into small moulds. Serve very cold. TABLE TALK. NEAPOLITAN MOUSSE.—Whip one quart of cream stiff and dry. Cover one-fourth of a box of gelatine with one-fourth of a cup of cold water and let stand one half hour. Cover one cup of candied pineapple cut in small pieces with the juice of one orange, and let it stand until the pineapple seems soft. Turn the cream into a basin, add one cup of powdered sugar, the gelatine which has been dissolved over hot water, the fruit and orange juice, and one teaspoonful of vanilla. Stir gently from the bottom towards the top until it begins to thicken. Turn into a mould previously wet with cold water; pack in salt and ice and stand away for two or three hours. Miss HELEN LOUISE JOHNSON. ORANGE CHARLOTTE.—Make a jelly of one-half box of gelatine, one pint of orange juice, the juice of one lemon‘ and one and one-half cups of sugar. When the jelly begins to thicken, add slowly the well beaten whites of four eggs. Stir until the eggs and gelatine are thoroughly mixed. A pint of whipped cream may be used instead of the eggs. Line a mould with sections of oranges and fill with the mixture. For a change, the above may be moulded and garnished with whipped cream and oranges, or piled in a glass dish and garnished with bright jelly and orange. Mrs. MILLAR. A a Se Oe ee ee ee Bel ola nod J — ad Ae -eSssaetoe cnoioseaese ape meen ann omens oneness ey) PO eee a ORO AE OE 2a Aone, > Se le ta hg A CDA EDS Ne, SNE 7 98 DESSERTS. STRAWBERRY CHARLOTTE.—Cover one-fourth of a box of gelatine with a quarter of a cup of cold water, and let it stand ten minutes. Whip one pint of cream. Scald one small cup of milk and three-quarters of a cup of sugar together, and add to the gelatine, stir until dissolved. Strain it into a bowl and add one tablespoonful of lemon juice. Stand the bowl in a pan of crushed ice, and when the mixture begins to thicken, stir in lightly the whipped cream, Line a mould with whole strawberries, and when the cream is nearly stiff enough to drop pour it into the mould. Mrs. RORER. CURRANT ICE.—Boil together for ten minutes one quart of water, and one and one-half pounds of sugar. One table- spoonful of gelatine, soaked in a little cold water for fifteen minutes and add to the boiling syrup ; stir well. When cold, add three cups of currant juice, and the juice of one lemon. Freeze. Mrs. J. FE. TAYLOR. ORANGE JELLY.—One box of gelatine soaked one hour in one pint of cold water ; add one pint of boiling water, one pound of sugar, juice of eight oranges and two lemons. Strain into moulds. MRS. R. BEMAN, COFFEE JELLY.—One-half box of gelatine dissolved in one cup of cold water, one cup of boiling ceffee, one cup of boiling water, one-half cup of sugar; let it come to a boil: strain into moulds to cool. To be eaten with whipped cream, sweetened. Mrs. BAKER, COFFEE JELLY.—Soak one box of gelatine in one-half pint of cold water for two hours ; pour over it one and one-half pints of boiling water. When the gelatine is dissolved, add one pint of sugar, one pint of strong coffee, the juice of two or more lemons, according to taste. Strain into moulds and set in a cool place to harden. Mrs. C. MARSHALL, DESSERTS. 99 CARAMEL BAVARIAN CREAM.—Soak one-half box of gelatine in »ne-half cup of cold water, for one-half hour; dis- solve over lot water. Whip one quart of cream to a stiff froth, and turn imo a basin. Add one cup of pulverized sugar, the gelatine, tvo tablespoonfuls of caramel, one teaspoonful of vanilla, anc one-fourth cup of sherry. Stir gently from the bottom towird the top until the cream begins to form. Then turn into a nould previously wet with cold water, and put away to harden. Mrs. BOTHAM. VELVET CREAM.—One-half box of gelatine, one quart cream, onehalf cup cold water, two-thirds cup of powdered sugar, one-lalf cup boiling water, two teaspoonfuls vanilla, two tablespoonfils wine. Whip the cream toa solid froth, turn into a pan ; set ‘he pan in a larger pan of cracked ice; then add the vanilla, sugar and wine. Add the boiling water to the gelatine and stir untl it is dissolved ; then add it to the cream. Stir gently fromthe bottom toward the top until the cream begins toform. ‘Then pour into a mould. Mrs. A. MOSHER. GELATINE SNOW.—One pint of water, one-third of a box of gelatine, two lemons, one cup of sugar, whites of two eggs. Soal the gelatine in the water for one hour, then dis- solve by he:ting ; add the sugar, and when nearly cool, the lemon juiceand the whites of the eggs beaten to a stiff froth ; beat all thooughly, and put into a mould. Mrs. WM. THOMSON, APPLE FRITTERS.—Peel and core four apples, cut them in slices, beginning at the small end. Beat the yolks of two eggs light, idd a gill of water, a pinch of salt, a pint of flour, beat the whtes to a stiff froth and add to the batter. Slip the slices of apjle into the batter and fry in hot lard. When cook- ed, dust with powdered sugar. A nice dessert. Se ee = aimee . . pene SPIE ONL 6 eh fr Te ~s ant Totnes: 3. ele ee eS eee ‘ Try: —) e ~ . c = ee a * nes ee} YS ESPN a te a “tie — = = * - a _ ~ nee Bes ae Poe ee = ea - ~ - - 7 2 ee ES gee so LEE OO TE ee = > A LE A SOP OEE BO OE OS a IE TI CE ONO ODO PLE BNI EO EO ET — = 7 DESSERTS. CUSTARD SOUFLE.—Two tablespeonfuls of butter, two tablespoonfuls of flour, two tablespoonfuls of sugar, one cup of milk, four eggs. Scald the milk, mix the flour and butter together, and add a little of the milk, then pour the whole into the boiling milk, and cook eight minutes, stirring often. Beat the sugar and yolks together, add to the cooked mixture, and cool; when cold add the whites beaten to a stiff froth. Pour into a buttered pudding dish and baketwenty minutes. Serve immediately with whipped cream sweetened and flavored. Mrs. GEORGE HAWKINS. PEACHES FOR TEA.—Pare and quarter ripe peaches ; sprinkle well with sugar and let them stand one hour to extract the juice; then cover with rich sweet cream. COMPOTE OF ORANGE.—Take four oranges, peel and take out seeds then take orange apart in sections, take two oranges and peel an inch wide round the orange in the centre. Scrape off all the white of the peel, roll it up and cut very thin leaving it in long strips, take the two oranges and prepare them as you did the four, put all in an earthen dish, make a syrup of two cups of sugar and two of water, boil to a thick syrup, pour over the oranges, put plate over to keep in steam. Serve when cold. Miss MARTIN, CAKES, FILLINGS AND ICINGS. ‘* With weights and measure just and true, With stoves of even heat. Well buttered tins and quiet nerves. Success will be complete.” HINTS FOR MAKING CAKE.—Measure the flour before sifting unless otherwise stated. Sift the baking powder or cream tartar with the flour. Eggs will beat more quickly if cold. Grease cake pans with fresh lard, as it is better than butter. Line the bottom of cake tins with paper. Layer cake tins and patty pans also. In mixing cake, first beat the butter to a cream, add the sugar and beat light ; next beatin the eggs, add the milk, the flavoring and spices; then the flour, and if there is fruit, roll it in a little of the flour saved from the meas- ure and stir in last. If the eggs are beaten separately add the whites alternatetely with the flour. MARGERY DAw. CHRISTMAS CAKE.—One pound of brown sugar, one pound of butter, one pound of peel, three pounds of currants, tour pounds of raisins, one pound of almonds, one and one-half pounds of flour, two-thirds of a cup of currant jelly, twelve eggs, one teaspoonful soda, one teaspoonful salt, a dash each of cayenne and black pepper, one cup of molasses. Divide the flourevenly. In one part put one teaspoonful of cinnamon, one nutmeg, one-fourth teaspoonful cloves, two-thirds of a tea- spoontul of allspice. Mix the fruit with the other half of flour : cream butter and sugar ; add eggs, dissolve soda in warm water, and stir itinto the molasses. Mix all well. This will make two large loaves. Bake in a moderate oven two hours. Mrs. R. SELLAR. ee , a Le eo ee ee i. <== TEER ri aaa ES 2 = Tear ee oe ~~ ee St eS _— Ppt 2 - . 2 rr - p a se = Lo min See Pe =F A= NE | etna ie, ok Pet C8 UE EPR TO Tee we oe 6 — o eer-om ee es ee re cape "3 Fa aw a See ee aay 102 CAKES, FILLINGS AND ICINGS. FRUIT CAKE.—One cup of butter, two cups of sugar, one cup of sour cream, one cup of molasses, three and’ one-half cups of flour, four eggs, one pound of raisins, one-half pound of currants, one teaspoonful soda, two nutmegs, two teaspoonfuls cloves, two teaspoonfuls of cinnamon, one pound of nut meats, one-half pound of citron, Mrs. WATSON. FRUIT CAKE.—tThree cups of sugar, two cups of butter, one cup of molasses, one cup of sour milk, one teaspoonful of soda, five eggs, five cups of flour, two pounds of raisins, two pounds of currants, one-quarter pound of citron peel, spice to taste. Mrs. J. MILLAR. FRUIT CAKE.—One pound of butter, one pound of flour, (browned), one pound of sugar, three pounds of raisins, two pounds of currants, one pound of orange and lemon peel mixed, twelve eggs, three-fourth cup of molasses, one-fourth cup of rose-water, one teaspoonful of soda dissolved in the molasses, one tablespoonful of cinnamon, one-half a tablespoonful of cloves and mace. Mrs. D. D. MCBAIN. WEDDING CAKE—Two and one-quarter pounds of but- ter, two and one-half pounds of brown sugar, two and one-half pounds of flour, two and one-half pounds of seeded raisins, five pounds of currants, one-half pound of blanched almonds, one pound of citron, one-half pound of orange and lemon pell mix- ed, twenty-five eggs , four teaspoonfuls of cinnamon, two tea- spoonfuls of ginger, one teaspoonful of cloves and nutmeg, one and one-half glasses of brandy. No soda. MRS.. HUGH GRAHAM. FRUIT CAKE.—Half a cup of brown sugar, half cup of butter, three eggs, half cup of sour cream, one teaspoonful of soda, one pound of currants, one pound of raisins, one quarter CAKES, FILLINGS AND ICINGS. 103 of citron peel, half cup of butternuts, one large nutmeg, half a teaspoonful of cloves, half a teaspoonful of cinnamon, two tea- spoonfuls of lemon. Flour to mix not too stiff. Mrs. WALTER SPENCER. SEED CAKE.—Whisk up two pounds of eggs, and mix in two pounds of sugar ; cut four ounces of citron, two ounces of orange peel, and six ounces of blanched almonds: cut the peel into narrow stripes about an inch long ; cut the citron into broad pieces, and the almonds in two the long way; then mix the whole together with two pounds of flour, and one pound of beaten butter. Season the cake with two teaspoontfuls of cin- namon, and one of ginger. Put it in a pan, glaze it with sugar and strew sugared Carraways on the top. No soda. Mrs. HUGH GRAHAM. FRUIT CAKE.—One cup of butter, one and one-half cups of sugar, six eggs, three-fourths of a cup of molasses, two cups of sweet milk, three teaspoonfuls of cream of tartar, one and one- half of soda, five cups of flour, one pound of raisins, one-fourth pound of lemon peel, one pound of currants, one-fourth pound each of citron and orange peel, salt and nutmeg. Bake in a moderate oven. 90, yy ? . “a—se-e-d « AL ~? eae SILVER CAKE.—Beat one-half of acupful of butter to a cream, add one and one-half cupfuls of sugar, beat again, now add one cupful of cold water and two and one-half of flour, beat thoroughly and continuously for five minutes, and then stir in two teaspoonfuls of baking powder. Have ready the well beaten whites of four eggs, stir them carefully and bake .—» slides in a moderate oven. Mrs. HAWKINS, DELICIOUS DROP CAKE.—Two cups of sugar, one cup of butter, one cup of milk, three eggs, three cups of flour, two teaspoonfuls of baking powder. Beat butter and sugar together, add the yolks of eggs, then the beaten whites, flavor to taste. MRS. DAVID BIGGAR, Sanaa * ee le noes rae om see ee =: — ~ = ere s ‘ hr TS TT hie ey en ~ >a POF OTT TD OG we ny Sa Aa = nel tet ae ee wey PIR TPIT nee Be Parte so ——— 104 CAKES, FILLINGS AND ICINGS. ROLLED JELLY CAKE.—Two eggs, whites beaten to a froth, add the yolks and beat, one cup of sugar beaten in, stir in one cup of flour thoroughly, add_ one-half cupful of boiling water, beat again, one-fourth tea- spoonful of salt, one teaspoonful of baking powder, beat again, flavoring to taste, pour into pan evenly, bake in oven not too hot, turn out on a towel, dampened, spread quickly with jelly roll up, keep the towel around it until cold. For the roll it never breaks and have ever known it to fail. Alsoan excellent recipe for hot water sponge cake, if baked in a loaf. Mrs. J. A. HUNTER. CHOCOLATE LOAF CAKE.—Dissolve two ounces of chocolate in five tablespoonfuls of water (boiling), beat one- half cup of butter to a cream, add gradually one and one-half cupfuls of sugar beating all the while add yolks of four eggs, also half a cup of milk, melted chocolate and one and three- quarters cupfuls of flour. Beat whites of eggs to a stiff froth and stir in carefully, add one teaspoonful vanilla and one heap- ing teaspoonful baking powder. Mix quickly and lightly turn into a greased cake pan. Bake in a moderate oven forty-five minutes. Miss B. F. BLACKWOOD. WHITE FRUIT CAKE.—One cup of butter, two cups of sugar, one cup of sweet milk, two and one-half cups of flour, whites of seven eggs, two teaspoonfuls of baking powder, one pound each of seeded raisins, figs, and blanched almonds, and one-quarter of a pound of citron all chopped fine; one cup of grated cocoanut, one teaspoonful of lemon extract. Sift a little flour over the fruit before stirring it in. Bake slowly two hours. WHITE HousE CooK BOOK, FRUIT CAKE.—Three pounds currants, one pound figs, three pounds raisins, one-half pound citron, one dozen eggs, one pound butter, one pound brown sugar, one pint molasses, CAKES, FILLINGS AND ICINGS. 105 one Ounce each of mace, nutmeg, cloves, cinnamon and all. spice, one gill of wine, one gill of brandy, one pound of flour. No soda, Mrs. LEDGER. SPONGE CAKE.—Four eggs, two cups of sugar, two cups of sifted flour, two teaspoonfuls of baking powder, a small cupful of hot water. Beat the eggs very light, whites and yolks together ; add the sugar, mix the baking powder with the flour and stir it in, a little at a time, put in the water, a tablespoon- ful at a time: beat the dough well. Bake in a slow oven. Miss J. ROBB. LAYER SPONGE CAKE.—Three eggs, whites and yolks beaten separately. To the yolks add one cup of sugar; then the whites ; beat well; to this add one heaping cup of flour, one teaspoonful of baking powder and lastly, three tablespoon- fuls of hot water. Mrs. G. M. Loy. SWEET CREAM SPONGE CAKE.—Break two eggs into acup ; fill it with sweet cream and beat till light, add one cup of sugar, one and one-half cups of flour, two teaspoonfuls of baking powder ; flavor to taste. Mrs. McCallum. MAUD S$. CAKE.—One-quarter of a pound of Baker’s chocolate grated, one scant cup of sugar, one-half cup of milk, yolk of one egg ; let the above four ingredients come to a boil, then set aside to cool, and later add the mixture to the white dough. One cup of sugar, one-half cup of butter, two eggs beaten separately, one-half cup of milk, two cups of flour, two tablespoonfuls of baking powder. Add the dark mixture and bake in three layers, or ¢wo, if the tins are large. Put together with boiled frosting between each layer and on top. Mrs. J. M. §S. SPONGE CAKE.—Three eggs, one and one-half cups of sugar, one-half cup of cold water, two cups of flour, one good TIERS TR AE ete eg ee =e $ 106 CAKES, FILLINGS AND ICINGS. teaspoonful of baking powder. Beat the eggs five minutes ; add the sugar and beat ten minutes; add half of the flour; then the water, and lastly the remainder of the flour to which has been added the baking powder. Flavor withlemon. Bake in a long pan. Mrs. JOHN ADAMS. CLOVE CAKE.—One coffee cup of butter, one coffee cup of brown sugar, one coffee cup of sour milk or butter milk in which one teaspoonful of soda is dissolved, two eggs, one cup of raisins or currants, one tablespoonful of cloves, one-half of allspice, one half of cinnamon, three cups of flour. Serve warm for tea. Mrs. GRAHAM, FRENCH CAKE. - One cup of sugar, one-fourth cup of butter, one-half cup of milk, two eggs well beaten, one and one-half cups of flour, one teaspoonful of cream of tartar, one half teaspoonful of soda, one cup of currants. Bake in a thin sheet. Frost and cut in squares. Mrs. A. MCLEAN. FEATHER CAKE.—One cup of sugar, one tablespoonful of butter one egg, one-half cupof sweet milk, twocups of flour, two teaspoonfuls of baking powder. Bake in three layers. Put together with the following :—the juice and grated rind of one lemon, yolks of two eggs, water sufficient to make one pint ; cook until it thickens. Mrs. A. PHILPS. CORNUCOPIAS.—Three eggs, one cup of sugar, one cup of flour, two tablespoonfuls of cold water, one teaspoonful of cream of tartar, one-half teaspoonful ofsoda. Beat thoroughly. Drop one tablespoonful on a round tin or saucer and bake in a moderate oven. When done and while hot, lap the edges to- gether in form of a cornucopia and hold in shape until cool. Fill when cool, with whipped cream. Mrs. W. J. MORRISON, CAKES, FILLINGS AND ICINGS. 107 DATE CAKE.—One-half cupful of butter, one cupful of brown sugar beaten to a cream, two eggs well beaten, one-half cupful milk, one and one-half teaspoonful baking powder, one and three-quarters cupfuls of flour, one-half teaspoonful cinna- mon, one-half teaspoonful grated nutmeg, one-half pound dates stoned and cut fine. Bake thirty-five to forty minutes. Miss M. Munro, CITRON CAKE.—Two-thirds of a cupful of butter, two cupfuls of sugar, beat toa cream, two eggs well beaten, one cupful of milk, one teaspoonful of soda, two teaspoonfuls of cream tartar, four cupfuls of flour, as much citron as you wish, or one cupful of raisins. Mrs. D. MCFARLAN, JR. COCOA CAKE.—Two cups of brown sugar, one-half cup of butter, two eggs, three level tablespoonfuls of cocoa, one- half cup of sour milk, one-half cup of hot water, one level tea- spoon of soda dissolved in the hot water, three cups of flour or a trifle less, batter should be rather thin, add a little vanilla. Can be baked in three layers or in a large cake. FROSTING.—Two cups of brown sugar, one-half cup of sweet cream, one-half cup of butter. Cook slowly until it be- gins to thicken, remove from the fire and add one tablespoon of cocoa or chocolate and a little vanilla. Stir until smooth. Mrs. BREED, Malone. LAYER CAKE.—Cream one-half cup butter and three quarters of a cup of sugar, three eggs beaten in separately, three tablespoontuls of sweet milk, one and one-half cup flour sifted twice, with one and one-half teaspoonfuls Royal baking powder, lemon flavoring. Bake in two lavers. Mrs. MCCRIMMON, WHITE CAKE.—One cup of butter, two cups of sugar, three cups of flour, the whites of five eggs beaten very light, Oe x - — ~ _ = ee ee POE SISTA IR - = ee > bee one - G * eee ind ~~ 7 - = pm le a oe ate SS Se ee = _ = 2 1oS CAKES, FILLINGS AND ICINGS. two teaspoonfuls of cream of tartar sifted with the flour, one teaspoonful of soda dissolved in one cup of milk. Flavor with lemon. ‘This cake is much better baked in a pan with a tube in the center. Mrs. WM. H. WALKER. GOLD CAKE.—One cup of sugar, one-half cup of butter, one-half cup of sweet milk, two cups of flour, yolks of three eggs, two teaspoonfuls of baking powder ; flavor. Mrs. A. PHILPS. FLAKE CAKE.—One-half cup each of molasses, sugar, sour milk and butter, two cups of flour, one teaspoonful of soda, one-half teaspoonful cloves, yolks of two eggs, one tea- spoonful vanilla. Bake in three layers. Put them together with boiled frosting made from the whites of the eggs and two small cups of sugar. Mrs. A. MCNAUGHTON. LILY CAKE.—One and one-half cups of sugar, one cup of butter, whites of four eggs, one cup of sweet milk, one cup of corn starch, one heaping cup of flour, one teaspoonful cream tartar, one-half teaspoonful soda, Flavor with lemon. Mrs. A. MCNAUGHTON. LAYER CAKE.—One cup of butter, two cups of sugar, three cups of flour, one cup of milk, whites of four eggs, two teaspoonfuls of baking powder. Mrs. MACLAREN. VARIETY CAKE.—One cup of sugar, one-half cup of but- ter, three eggs, one-half cup sweet mijk, one heaping teaspoon- ful baking powder, two cups flour. To one-third of the above mixture add one scant teaspoonful cinnamon, one-half tea- spoonful cloves, a little nutmeg, and two-thirds cup of raisins, seeded, chopped and dredged. Use this for the middle layer. Put together with frosting between the layers and on top. Mrs. A. MCLEAN, CAKES, FILLINGS AND ICINGS. ro9 SNOW BALLS.—Bake a white delicate cake in a dripping pan and when cold cut out with a sharp knife into small balls, dip in boiled icing, and then in grated or dessicated cocoanut until white like snow allover. Put them where the frosting will dry. Mrs. MIDDLEMISS. ORANGE LAYER CAKE.—Half cupful of butter creamed with twocupfuls sugar, add the juice of one and a half oranges and the yellow rind of one orange grated ; stir in one at a time the yolks of four eggs, dissolve half a teaspoonful of soda in half cup of water, and add to it the other ingredients ; beat the whites of four eggs stiff and stir into the cake with two cups of flour, in which a teaspoonful of cream of tartar has been sifted. Bake in layers, and when cool frost each one and place them one over the other. ORANGE FROSTING.—The white of one large egg beaten stiff, add one cup of powdered sugar, the juice of one and a half oranges. The grated rind of one orange and powdered sugar enough to make it spread nicely. MRs. A. PHILPS. CHOCOLATE: LOAF CAKE.—Two cups of sugar, one half cup of butter, two eggs, one half cup of sour milk, one tea- spoonful of soda, one-quarter of a cake of Baker’s chocolate dissolved in one cup of boiling water, two cups of flour, Add the water in which the chocolate has been dissolved, lastly. Bake in a long pan. SuSIE BUEL. CHOCOLATE MARBLE CAKE.—One cup of butter, two cups of sugar, one cup of sweet milk, three cups of flour, two teaspoonfuls of baking powder, whites of four eggs. Take one cup of the batter, and mix with one-fourth of a bar of chocolate grated and moistened with two tablespoonfuls of milk. Put in a cake tin first a spoonful of the white mixture and then a spoonful of the dark ; alternate the light and dark till the hat ter is used. SUSIE BUEN. CAKES, FILLINGS AND ICINGS. WALNUT CAKE.—One cup of butter, one cup of water, two cups of sugar, three cups of flour, three eggs, two teaspoon- fuls of baking powder, one quart of walnut meats. ANGIE. ANGELS’ FOOD.—Whites of eleven eggs, one and one- half cup of granulated sugar, measured after sifting one cup of pastry flour measured after sifting three times, one teaspoon- ful cream tartar, one teaspoonful vanilla. Sift flour and cream of tartar five times. Beat the whites of eggs to a stiff froth. Then stir in the sugar ; then the flour and vanilla; stir in the flour very lightly. Bake forty-five minutes or longer in a mo- derate oven. Use a pan that has little legs at the top so that when the pan is turned upside down on the table after baking, current of air will pass ever and under it. Mrs. W. J. MORRISON. LAYER CAKE.—One cupful sugar, a piece of butter the size of an egg, cream together ; one egg, one cup of sweet milk, two teaspoonfuls of cream tartar, one teaspoonful of soda, two cups of flour. Bake in two layers. . WALNUT CAKE.—One cup of sugar, one-half cup of but- ter, one-half cup sweet milk, one cup of nut meats, one cup of raisins, two cups of flour, whites of four eggs, and yolks of three, one teaspoonful of cream of tartar, one-half teaspoonful of soda, Mrs. A. MOSHER. SPICE CAKE.—One cup of butter, one cup of sugar, one cup of molasses, one cup of sour milk, two eggs, one teaspoon- ful of soda, one teaspoonful each of cloves and cinnamon, three cups of flour. Mrs. G. H. PHILLIPS. WHITE CAKE.—One half cup of butter, one and one- half cups of sugar, three-fourths cup of milk, one and one-half cups of flour, one-half cup corn starch, whites of six eggs, one- half teaspoonful soda, one teaspoonful cream of tartar. Ae Cae de, COOHIES AND SMALL CAKES. ‘« Never speak ill o’ them wha’s bread ye eat.” NO ONE COOKIES.—One cup of butter, two cups of sugar, two eggs well beaten, one-half teaspoonful soda dissolved in three tablespoonfuls of sweet milk; nutmeg to taste and flour to roll without sticking. Roll thin and bake in a quick oven, Mrs. A. MCLEAN. LADY FINGERS.—One cup of -sugar, one-half cup of butter, one-fourth cup of milk, two teaspoonfuls of baking powder, one egg, one teaspoonful of vanilla; flour toroll. Cut in small strips, roll in sugar, and bake. MRS. JOHN ADAMS. RAISIN COOKIES.—One quart of flour, two teaspoonfuls of cream of tartar, one teaspoonful of soda, two cups of sugar, one cup of chopped raisins, one cup of shortening, half lard and half butter, seasoning to taste, enough milk to wet the mixture. Bake in a hot oven. Miss BLACK. COOKIES.—Two cups of sugar, one cup of butter, one cup of sour cream, two eggs, one teaspoonful of soda, flour to roll. SUSIE BUEL. HERMITS.—One and one-half cup of sugar, one-half cup of butter, one-half cup of lard, one cup of currants, one-half cup of milk, two eggs, one teaspoonful each of soda, cloves, cinnamon and nutmeg, salt, flour to roll. Mrs. MACLAREN. sa = eae epee oe che teeeeeean ee ~~ "© ao | | ‘eh ee = eo teen eae -—— -~ ———— _ Sp cme egy CAME Gere Tes a —sa COOKIES AND SMALL CAKES. OATMEAL COOKIES.—One cup of sugar, one-half cup of shortening, one egg, one-half cupful of milk, two teaspoon- fuls of cream of tartar, one teaspoonful of soda ; equal .quanti- ties of oatmeal and flour to roll out. Mrs. M. T. ROBB. OATMEAL COOKIES.—Two cups of oatmeal, one cup of flour, three-fourths cup of butter, three-fourths cup of sweet milk, one egg, two teaspoonfuls of cream of tartar, one tea- spoonful of soda. A little extra meal and flour for the board. Mrs, J. LUCAS. PLAIN JUMBLES.—One cup of butter, one and one-half cups of sugar, one egg, one teaspoonful of soda dissolved in onecup of sweet milk, nutmeg, and sufficient flour to roll. Mrs. A. MCLEAN. JUMBLES.—One cup of butter, two cups sugar, two-thirds cup sweet milk, three eggs, two teaspoonfuls baking powder, four or five cups flour; flavor. Pinch off pieces of the dough. Make into rings by rolling out rolls as large as your finger, roll in sugar, join the ends, and bake one inch apart, as they rise and spread. SUSIE BUEL,. ALMOND JUMBLES.—One cup of butter, two cups of sugar, three eggs, one-half cup of milk, two teaspoonfuls bak- ing powder, one pound of blanched almonds chopped ; flour to roll out. COCOANUT JUMBLES.—One-half cup butter, one and one-half cups sugar, four eggs beaten separately, one-half cup grated cocoanut, two cups of flour, one-half cup milk. Drop on greased tins by the spoonful, and bake in a quick oven. PATTY PAN NUT CAKES.—One-half cup butter, one and one-half cups of sugar, two eggs beaten separately, three- quarters cup of milk, two cups flour, two teaspoonfuls baking powder, one cup chopped hickory nuts, COOKIES AND SMALL CAKES. 113 oJ SPONGE DROPS.— Beat to a froth three eggs and one cup of sugar. Stirinto thistwo cups of flour in which one tea- spoonful of cream of tartar, and one-half teaspoonful of soda have been thoroughly mixed. Flavor with lemon. Butter tins and drop by the teaspoonful two inches apart. Bake in a quick oven. Watch closely as they burn easily. Serve with ice cream. SUSIE BUEL, VANITIES.—Beat two eggs, add one-half teaspoonful of salt, and flour to roll; roll very thin; cut in small diamonds: fry in lard ; turn them the moment they come to the surface: take out when a delicate brown ; sprinkle with sugar or spread with jelly. GINGER SNAPS.—One pint of molasses, one cup of but- ter ; boil together ten minutes. When cold add one teaspoon- ful of ginger, one teaspoonful of cinnamon, two teaspoonfuls of soda; flour. Roll very thin. Mrs. MACLAREN, GINGER SNAPS.—Two cups of molasses, one cup of shortening, three-fourths cup of sugar, one teaspoonful of soda, spices, let it come to a boil, and cool, before putting in the flour. - MRs. J. LUCAS, CHOCOLATE JUMBLES.—One cup of sugar, one cup of butter, one pint of molasses, one egg, one-half cup warm water, one teaspoonful soda, one-half cake Baker’s chocolate dissolved in the water ; flour to roll. Mrs. JOHN ADAMS. AUNT SUSAN ANDRUS’S COOKIES.—One cup of but- ter, one cup of sugar, two eggs, four tablespoonfuls of sweet milk, one teaspoonful of cream of tartar, and one-half teaspoon- ful of soda. Flour to roll. ‘““ DOLLARS.’’—One-half cup of sugar, one-half cup of molasses, one third cup of melted butter, one egg well beaten, — = Te : ted Cee PS i i, | SS a re ere eS —"?P ee eee Spe 2 Pe res poe te” en ae SS IIt4 COOKIES AND SMALL CAKES. one teaspoonful of cinnamon, one teaspoonful of ginger, a pinch of salt, one teaspoonful of soda, three cups of bread flour. Mix soda with one teaspoonful of boiling water, and stir it into the molasses ; add butter, spices, egg, and part of the flour ; then the sugar and remainder of flour. Flour the hands; take a teaspoonful of the dough ; roll in the shape of a ball, then roll in granulated sugar. Place in dripping pans two inches apart, and bake in a quick oven, ‘* HARD MONEY.”’ CREAM TARTS.—Roll out pastry about a quarter of an inch thick ; cut in squares whatever size desired. Turn over the four corners. When baked, drop on each a tablespoonful of strawberries or raspberries, thickened slightly with a little corn starch to prevent the juice running off ; then drop a table- spoonful of whipped cream slightly sweetened and flavored on each. Mrs. WM. H. WALKER. LEMON BUTTER FOR TARTS.—Six eggs, three lemons, rind and juice, three cups of sugar; steam until thick. Fill tart shells with this butter and frost. Miss KLOHS. SHORT BREAD.—One pound of butter, half pound of good lard, one pound of brown sugar, two pounds of flour, one teaspoonful of baking powder, one dessert spoonful of carraway seed ; work flour in slowly ; roll out ; cut with a biscuit cutter, or cutin squares. Bake in a slow oven. Mrs. A, CAMERON. MOLASSES COOKIES.—One cup of New Orleans mo- lasses, one cup of sugar, onecup of butter, one egg, one tea- spoonful of ginger, one teaspoonful of soda dissolved in two tablespoonful of cold water, flour to mix hard and roll out thin. Miss JENNIE A. ROBB, COOKIES AND SMALL CAKES. 115 MOLASSES PUFFS.—One egg, one cup of molasses, one- third cup of sugar, one cup of sour cream, salt, or scant half cup of butter, and one cup of sour milk, two and one-half cups of flour, two teaspoonfuls of cinnamon, one even tablespoonful soda. Bake in shallow tins and cut in squares. GINGER CAKE.—One and one-half cups of molasses, one egg, one-half cup shortening, two and one-half cups of flour, three-fourths of a cup of hot water, otte teaspoonful of soda dissolved in the water, salt, one teaspoonful ginger. Miss LAURA HARDy. GINGER COOKIES.—One cup of sugar, one cup of melted butter, one cup of molasses, one egg, one-half cup of butter- milk, one and one-third teaspoonfuls of soda, one teaspoonful of cloves, one tablespoonful of ginger. Flour to roll. Mrs. WATSON. SOFT MOLASSES COOKIES.—Two cups of molasses, one solid cup of shortening, one-half cup of warm water, one even tablespoonful of soda, one teaspoonful of salt, one table- spoonful of ginger ; flour to roll. S. B. SCOTCH SHORT BREAD.—One cup of sugar, one and one-half cups of butter, four cups of flour, white of one egg. Mix sugar, butter, and white of egg together ; then work in the flour ; cut in squares and bake in a slow oven. Mrs. MCGREGOR. SHINGLES.—One half cup butter, one cup sugar, one- fourth cup sweet milk, one egg, one-fourth teaspoonful soda ; flourto roll. Roll as thin as a knife. Watch closely as they burn easily. ASF. D. DROP CAKES.—One cup sugar, one-half cup butter, two cups flour, two eggs, three tablespoonfuls sour milk, one-half teaspoonful soda, one cup of currants. as MD. — ~ ee ee 7 ce . oe ge ge Gf LR SE Pg Pe ee ee EEN ra - . SE TSI Ta ee ne te Ee ee fe Se = 7 116 COOKIES AND SMALL CAKES. CREAM PUFFS.—One cup of hot water, one-half cup butter ; boil together, and stir in one cup of flour. Take from the fire and stir to a sinooth paste; when cool, stir in three eggs, unbeaten. Stir for five minutes. Drop by tablespoonfuls on a buttered tin; bake twenty-five minutes in a quick oven. Do not open the door oftener than is necessary. This quantity makes twelve puffs. CREAM FOR FILLING.—One cup of milk, one-half cup of sugar, one egg, three tablespoonfuls of flour; flavor with vanilla. When this and the puffs are cool, open the puffs a little way, and fill with the cream. Mrs. WM. H, WALKER. CAKE FILLINGS AND ICINGS. ‘‘ A wilderness of sweets.’’ NoTE.—Care is necessary in the preparation of syrup for icings, ete. Confectioners recognize six or eight degrees in boiling sugar, but for our purposes a knowledge of three will be enough :—the second degree or “‘ thread,’’ the fourth or ‘‘ball,’’ and the sixth or ‘‘ fruit glacé.”’ One cup of granulated sugar and one-half cup of water will boil to ‘‘the thread’ in ten or fifteen minutes: to ‘‘the ball’’ in twenty minutes; and a little longer is necessary for a ‘“‘ fruit glacé.’’ Test by dipping the thumb and forefinger in cold water and taking a drop of syrup between them and drawing apart. If it threads the second degree is reached, when it forms a soft ball by rolling between the thumb and finger we have the fourth degree ; and when the syrup dropped in cold water is brittle, the sixth de- gree is reached, COCOANUT FILLING.—One cup of sweet cream whipped very stiff, add one-half cup of cocoanut and sugar to sweeten : flavor. Mrs. M. PRINGLE. COCOANUT FILLING.—One cup of cocoanut, add it to boiled frosting when nearly cold. RAISIN FILLING.—Boil one cup of sugar and three tablespoonfuls of water to a thick syrup ; add one cup of raisins, seeded and chopped fine. Beat until thoroughly mixed. Figs may be used in the same way. Mrs. M. PRINGLE. = pias easiaheeee aa arene WH A? 115 CAKE FILLINGS AND ICINGS. FIG FILLING.—One pound of figs, one cup raisins, one cup sugar, one large lemon. Cut out the hard part of the figs and cut them in pieces; cover with hot water and cook in a granite saucepan till soft. Stone the raisins and cook slowly one hour, let the water boil away, chop figs and raisins, add sugar and lemon juice, boil one minute. Mrs. A. MOSHER. CARAMEL FILLING.—One cup of brown sugar one- fourth cake of Baker’s chocolate, one-half cup of milk, one tablespoonful of butter, stir and cook slowly until of the right consistency. Flavor with vanilla. “ALMOND FILLING.—One cup of sweet cream, four tablespoonfuls sugar, yolks of four eggs, one teaspoonful corn starch, one-half pound almonds blanched and chopped fine. ALMOND FILLING.—Blanch one pound of almonds ; reserve sufficient whole ones for the top layer ; split in two or three parts, lengthwise, the remaining ones. When the cake is baked stick the nuts into the layers one inch apart, and pour over plain or boiled frosting. Mrs. McCrary. MAPLE SUGAR AND WALNUT.—Add chopped walnut meats to maple sugar frosting ; or for a cake baked in a long pan, use the frosting plain with the walnut halves arranged conveniently for cutting the cake in squares. S.B. CREAM FILLING.—One and one-half cups of milk, one cup of sugar, one-half cup of butter. Simmer until it threads ; then add the well beaten whites of two eggs. Mrs. A. MCNAUGHTON. CHOCOLATE FILILING.—Place two blocks of chocolate without grating over steam; when -melted, add one cup of suyar, four tablespoonfuls of milk and one egg beaten ; steam until smooth. When cold flavor with vanilla. CAKE FILLINGS AND ICINGS. 119 DELMONICO FILLING.—Two and one-half cups of light brown sugar, one and one-half cups cream, one table- spoonful butter, vanilla. Boil until it waxes in water. Spread while warm. Mrs. W. G. Way. CHOCOLATE ICING.—One cup of sugar, one-fourth cup water. When the sugar is dissolved remove the spoon from the saucepan and let the syrup boil gently until bubbles begin to come frem the bottom. Have ready two tablespoonfuls of grated chocolate, melted: add to the syrup when about cool, also one teaspoonful of vanilla. Beat until thick. Mrs. M. PRINGLE. BANANA FILLING. - Use a boiled frosting and over each layer, slice bananas a short time before serving. Also used with whipped cream. LEMON FILLING.—Juice and grated rind of one lemon 5 ’ yolks ef two eggs, one cup of sugar, water sufficient to make one pint; cook until it thickens. Mrs. A. PHILPS. LEMON FILLING.—Yolk of one egg, three teaspoonfuls of flour, one cup of sugar, juice of one lemon. Mix flour and sugar together ; add the egg and lemon juice, mix well, then add one cup of boiling water, boil two or three minutes. Mrs. J. Lucas, LEMON FILLING.—One cup of sugar, one-fourth cup of butter, grated rind and juice of two lemons, yolks of four eggs ; cook until it thickens, stirring all the while. Mrs. MACLAREN, MAPLE SUGAR FROSTING.—One cup of maple sugar, one-fourth cup of water ; cook until thick ; then pour it on the beaten white of one egg. Beat until cold, a: rh —_ , ee el eee mre mits De - tee ee s we OH " “e SSS ser — we AT 7 aie PFE ae Se ee —— i, a —_ ae rE LS - . =o aca ee oe ne a no oe “ =e! 7 a ——— 120 CAKE FILLINGS AND ICINGS. APPLE JELLY.—One large apple pared and grated, juice Cook eight minutes ; Mrs. HOWARD. aud rind of one lemon, one cup of sugar. then add the beaten white of one egg. NUT MEAT ICING.—Chop one cupful of any nuts pre- ferred ; place in a saucepan with one cup of sugar and one cup of thick cream, boil all together about ten minutes. Mrs. M. PRINGLE. BOILED FROSTING.—One pound of granulated sugar, one-half cup of water, put in a double boiler, when the sugar dissolves, add the whites of three eggs beaten a very little ; cook until it thickens; then take from the fire and beat until cold. Flavor. CONFECTIONER’S SUGAR.—Take equal parts of white of egg and cold water, add confectioner’s sugar, beat well. Flavor. FROSTING WITHOUT EGGS. — One cup sugar, one- fourth cup milk. Boil about five minutes. Beat until cool ; then flavor. Mrs. NORTHROP. TUTTI FRUTTI ICING. — Mix with boiled icing one ounce each of chopped citron, candied cherries, seedless raisins, candied pineapple and blanched almonds. WHITE HovusE CooK BOOK. CARAMEL FOR FLAVORING.—Put one cup of granul- ated sugarinto a clean, dry frying pan. Stir until it not only melts but turns dark. If to be used at once heat the mixture before adding the caramel; if for future use add one cup of boiling water to the caramel, simmer five minutes, and bottle when cool. Mrs. T. CHOCOLATE CREAM—For one loaf of cake, baked and left remaining in along tin, take the white of one egg, three : : E : ; etn tte arash eer ene an acne atcenestaeicomaemtd t . ; CAKE FILLINGS AND ICINGS. [21 tablespoonfuls of cold water, one half teaspoon of vanilla and enough sifted confectioner’s sugar to make thick enough to spread over the cake. Melt one-fourth cake of chocolate and in one hour afterwards spread over the cream with a knife. If preferred in place of this make the following : two cups of su- gar, one-half cup of sweet cream or one-half cup of milk, piece of butter the size of a walnut. Boil together about five minutes. Remove from the fire, flavor with vanilla and stir to a eream, cover with the melted chocolate or chopped walnuts. MRS. MCCLARY, Malone. ~~ ten eee mea, rr — SS et ee —_— PRESERVING, CANNING, AND JELLIES. 5 «* Discretion preserve thee!’ PINEAPPLE PRESERVE.—Pare, pick out the eyes and with a silver fork shred the pineapple to the core, Usea pound of sugar to each pound of fruit, Put a layer of sugar in the bottom of a vessel, then a layer of fruit and continue until all ‘cs used. Let this stand twenty-four hours ; stir frequently and thoroughly, and can without cooking. Mrs. MCGREGOR. CANNED PINEAPPLE.—Pare and chop fine ; and to each pound of pulp add one-half pound of sugar. Cook until clear, not too long, as too much cooking spoils the flavor. Put into jars and seal immediately. Mrs. J. ROBB. PRESERVED RHUBARB.—Peel and cut in squares ; to each pound of fruit add one pound of sugar; let it remain over night ; drain off the syrup and boil until itis thick enough ; then add the rhubarb and boil until it is transparent. Take from the fire and add essence of lemon to taste; or, if ginger is preferred, bruise the ginger, put it in a muslin bag and boil with the syrup. Mrs. MCGREGOR. CANNED RHUBARB.—Peel and cut the rhubarb ; pack tightly in juars ; fill with cold water and as the water soaks in, fill up; then screw on the tops and put away for winter use. No sugar or heat required until you use the fruit; then stew and sweeten to taste, | Mrs. MCGREGOR. PRESERVING, CANNING AND JELLIES. 123 TO CAN TOMATOES,—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 un- til thoroughly heated, perhaps fifteen or twenty minutes. Have some sliced tomatoes cooking. Put whole tomatoes in hot jars and fill with strained juice from the cooked tomatoes. Seal, MALONE CooK BooK, CANNED TOMATOES.—To insure best results, tomatoes must be canned during August. Wash, peel and cut them into pieces ; cook in a porcelain kettle for thirty minutes. Put them boiling hot into jars and fasten at once. MRS. RORER. CANNED PEACHES.—Make a syrup in the proportion of one pound and one-half of sugar to one quart of water ; boil twenty minutes and skim. Fill the cans one-third full of Syrup ; with a silver fruit knife pare and halve the peaches - remove the pit and place the rounded half uppermost in layers, pack as closely as possible, keeping the fruit under the syrup to prevent discoloration. When the jar is filled add more syrup if needed to cover the fruit. Put on the cover without the rub- ber and fasten. Place the cans on a rack in a wash boiler filled with warm water which comes within two inches of the top of the cans, and boil five minutes. Take the cans from the water : let them stand several minutes or until the fuit settles: take off the covers, add more syrup if needed ; wipe dry the top of each can ; put on the rubbers and covers, and the next day store in a cool dry place. Berries, cherries, currants, apricots, pears, plums and pineapple may be canned in the same way. In making the syrup for currants and the sour varieties of plums, use two pounds of sugar to one quart of water. Pears, peaches and plums should be ripe and mellow. Let the water in the boiler come simply to the boiling point for currants, | 7 i ; \ 3 2 ’ 4 ne ' ' a are Sen ee 124 PRESERVING, CANNING AND JELLIES. cherries and berries, flve minutes sufficient for pears and pea- ches : ten minutes for pineapple. This method preserves the of the fruit, and is considered by many equal form and flavor the Mudge Cannery—the latest invention for to the process by canning fruits and vegetables. CANNED CHERRIES.—Stone the fruit and allow one- half pound of sugar to one pound of fruit. Make a syrup in pint of water to one pound of sugar. Scald proportion of one Place the glass the fruit in the syrup ten or fifteen minutes. jar on a smooth wet cloth and fill it to the overflowing with the boiling fruit. canned in the same M. W. S. Strawberries and raspberries may be way. Plums require more sugar. BAKED PEARS.—Fill a stone jar with alternate layers of pears, without paring and sugar. Then pour in as much water as the jar will hold and bake in an oven three hours. CITRON PRESERVES.—Pare and cut the citron in small pieces, boil in water till tender or clear. Drain. Make asyrup of three-fourths pound of sugar to one of citron ; boil a piece of ginger in the syrup; then pour in the citron and boil a few minutes, Put in one lemon to five citrons. CANNED STRING BEANS.—Cut them into three pieces lengthwise and turn them into cold water, drain, throw into boiling water, and boil rapidly for thirty minutes. Add a teaspoonful of salt to each quart of beans. Fill the jars quick- ly, screw on the tops and stand away to cool. The beans to retain their flavor must be fresh. Mrs, RORER. ORANGE MARMALADE.—Pare your oranges, cut the rind very fine also cut the pulp very fine. Take out the seeds, Weigh pulp and rind together. To every pound of fruit add PRESERVING, CANNING AND JELLIES. 125 three pints cold water. Put the seeds into a dish and cover with cold water ; let all stand twenty-four hours then strain the water from the seeds and add it to the fruit. Put on the fire and boil fast for three quarters of an hour. Take off, let stand over night then to every pound of mush add one quarter pound of sugar. Boil three quarters of an hour. Then put in cans and seal. Bitter oranges preferred. Mrs. R. H. CRAWFORD. CANNED PINEAPPLE.—Slice and cut fruit in quarters, To six pounds of fruit take two and one-half pounds of sugar and three pints of water. Boil sugar and water together for five minutes, add fruit and let boil for five miuutes more. Then put in cans and seal tight. Mrs. R. H. CRAWFORD. MARMALADE.—Cut up peaches, quinces or apples without paring, cover with water and cook until tender : rub through a coarse strainer and to every pint of pulp add one pint of sugar. Boil until it thickens, MRS. JOHNSON. CRAB APPLE JELLY.—Remove stems and blossoms from fruit; cut in two and put in a porcelain kettle with water to nearly cover ; cook until soft ; put ina jelly bag and drain ; for each. pint of juice allow one pound of sugar ; boil the juice ten or fifteen minutes ; skim thoroughly ; then add the sugar and let it come to a boil. Strain into glasses. S. B. CURRANT JELLY.—Use when they first ripen; mash and drain through a jelly bag: allow a pound of sugar toa pint of juice. Do not boil more than two quarts of juice at a time. Boil the juice ten minutes, then add the sugar and when it is dissolved, take the jelly from the fire and pour it into glasses. S. B. CRANBERRY JELLY.—One quart of cranberries, one pint of water, one pound of sugar. Add the water to the ber- ao ad) See tan eee, nae ennai ine oo prs = ee f ~s sass ee 126 PRESERVING, CANNING AND JELLIES. ries, cover the saucepan and cook until the berries look soft— from eight to ten minutes. Then press them throug 4 colan- der, return them to the saucepan , add one pound of sugar and stir until it is dissolved. Bring just toa boiling point and turn JEAN L. BOTHAM. into the moulds. PRESERVED PEACHES.—Pare the peaches. For every pound of fruit take three-fourths pound of sugar. Make a ater to each pound of sugar ; hoil 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. TABLE TALK. syrup with one cup of w DRIED CORN.—Choose the ears when at their best for the table ; put them into boiling water and let stand four or five minutes ; remove and cool. With a sharp knife slit each row of grains down the middle: then cut it from the cob in thin slices, scraping the cob finally with the back of the knife. It should not be longer in drying than two hours. It must be watched and stirred frequently. It should be white and clear when dry, or its flavor is spoiled. For use soak over night, about twenty minutes with a little butter, Just before serving, add a little sweet MAMIE PRINGLE. simmer slowly for sugar, salt and pepper. cream. CHIPPED PEARS.—Four pounds of peeled pears sliced very thin; four pounds of sugar, two ounces of preserved ginger, juice of two lemons, the yellow rind, pared thin and cut in tiny pieces, one-half pint of water. Boil slowly till thick like marmalade. Mrs, H. ORANGE MARMALADE. — Six oranges and three lemons, sliced very thin ; add one quart of water to each pound PRESERVING, CANNING AND JELLIES. 12 “I of fruit and let stand for one day. Then cook until tender. Weigh again, allow one pound of sugar to each pound of pulp, Boil slowly till it thickens. Mrs. H., ORANGE MARMALADE.—Nine oranges, three lemons, eight pounds of sugar, six pints of water. Cut the fruit very thin and remove the seeds. Let stand for twenty-four hours: then boil two hours. Mrs. A, ANDERSON. BERRIES WITHOUT COOKING.—Mash the berries, add an equal quantity of sugar. Seal cold. Miss G. WILSON. RHUBARB MARMALADE.—Cook two pounds of rhu- barb until tender. Do not peel ; cut in small pieces. When cooked rub through a coarse sieve : add two pounds of sugar ; juice and yellow rind of two lemons ; cut very fine. Cook un- til it thickens. HOUSEHOLD NEws, PRESERVED PEARS.—Peel and quarter the fruit : allow three-quarters pound of sugar to one of fruit. Make a syrup in proportion of one pint of water totwo pounds sugar. Cook fruit in syrup two or three hours or until a golden brown, If liked, add a little preserved ginger. MRs. BOTHAM., MARMALADE.—Two dozen of oranges, one dozen of lemons, wash well and soak all night in cold water. In the morning slice very thin, place in a granite dish, cover with water and boil until the rinds are soft, add the same quantity of sweet apples cut in quarters, one pound of sugar to every pound of fruit, cook slowly until thick as wanted and put it into cans, Mrs. W. BLACK. rma, - cn = SPS wt diel os if 4 i S 5 bt a ee eee — = / 128 PRESERVING, CANNING AND JELLIES. RVED APPLE AND GINGER.- To one pound of 1 of sugar, to every two ginger root, PRESE chopped sour apples, allow one poun pounds of sugar, two lemons and one-half ounce chop lemons, grate ginger root. Put all together and cook two Mrs. G. HAWKINS. and a half hours. €ANNED APPLE SAUCE.—In the fall take ripe apples, pare, core and cook to a pulp, while hot fill cans full, shaking the cans to settle the apple, seal when hot. DRINKS. COFFEE.—Allow a heaping tablespoonful to each person at and one extra; use half an egg for eight persons, and mix it Ef with the coffee ; then moisten thoroughly with cold water ; a i few minutes before it is to be served pour on boiling water, a!- hE lowing a coffeecupful for each person and one extra; bring " quickly to the boiling point, add a tablespoonful of cold water, | stir down the grounds, let it stand aside for two minutes and “§ then use at once. ih COFFEE FOR ONE HUNDRED.—Take three pounds of F coffee ; beat in six eggs with their shells put in, first enough [ cold water to mix well; then pour over boiling water; cover ry tightly, TEA.—For moderate strength use one teaspoonful to one- half pint of water; pour on boiling water; let the pot stand where it will be at the boiling point, yet will not boil, for from ee ee es three to five minutes, keeping tightly covered. ~~ CHOCOLATE.—FEither grate or cut the chocolate in pieces and put in a saucepan over hot water to dissolve; scald the milk and when the chocolate is melted, pour the milk upon it gradually, beating all the while with an egg-beater. Return it to the double boiler, stir and cook for five minutes, sweeten to taste and serve with whipped cream. 130 DRINKS. CHOCOLATE —Put one quart of milk into a double boiler. Moisten two ounces of cocoa and one tablespoonful of rice SO aa a ee ee ee ee Se flour with a little cold milk, then stir them into the scalding — milk ; stir continually until it thickens, add two tablespoontuls of sugar and one teaspoonful of vanilla. Then with an egg- beater beat rapidly over the fire until light and smooth. Serve with whipped cream. ST. DENNIS RESTAURANT, COCOA.—Moisten four tablespoonfuls of cocoa with a little cold water ; pour over it one quart of boiling water, stirring all the while. When itreaches the boiling point take from the fire and add four tablespoonfuls of sugar. Pour it backward and forward from one pitcher to another until light. Serve at once with a little hot milk and whipped cream, RASPBERRY SHRUB.—Mash the berries and strain the juice through a bag. To each quart of juice take one pint of vinegar and two pounds of sugar; boil the juice and vinegar, ae add gradually the sugar; boil and skim until the scum ceases a = — to rise, bottle and cork tightly. PINEAPPLE LEMONADE.—Make a syrup of one pound of sugar and two cups of water. Prepare a pineapple by par- ing, removing the eyes, and grating; add to it the juice of three lemons, and the hot syrup. When cool reduce with Oe a= “ -« Te ee water. Serve ice cold. LEMONADE.—Put one pint of sugar and a quart of water on to boil; add to it the yellow rind of two lemons; boil five minutes and strain. When cold add the juice of six lemons . and sufficient water to make it palatable. Add more sugar if He not sweet enough. F j Pra ~ 2 BE CURRANTADE.—Mash one quart of ripe red currants mar a! . . . . . ae with one quart of raspberries; and one cup of sugar; stir Ny / until the sugar is dissolved ; addtwo quarts of iced water and | strain. DRINKS. 13! GRAPE JUICE.—Two gallons grapes, three quarts water, squeeze grapes with potatoe masher, enough to break the skins. Let it boil twenty minutes, then strain. Put on the fire again, with two pounds sugar, bring to boiling point, add a small stick of cinnamon and three cloves, if desired. Bottle, cork and seal at once while hot. Miss L.. GRAHAM. COMMUNION 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. SODA WATER.—Dissolve two pounds and one-half of white sugar, two ounces of tartaric acid in one quart of hot water, when cold add the beaten whites of three eggs, stir well and bottle for use. Self sealers are best. Put two tablespoon- fuls in a glass of cold water, stir in one-quarter of teaspoonful of bicarbonate of soda, any flavoring desired may be used. Mrs. R. CLuFF. FRUIT JUICES.—Heat the fruit, mash and strain as for jelly. To every quart of juice add one-half cup of sugar. Cook the juice for ten minutes. Sealin cans. Fruit syrups are used by adding a sufficient quantity of water to give the desired strength. LEMON SYRUP.—Extract the juice from lemons and to every pint add one pound of sugar. Put ina saucepan, heat to the boiling point, skim and seal in glass jars. RASPBERRY JUICE.—Two cups of sugar, two cups of water ; boil fifteen minutes. Add two cups of raspberry juice ; cover and simmer ten minutes. Seal while hot. GRAPE JUICE.—Select not over ripe Concord grapes. Take them from the stems, but do not wash unless absolutely a Jeo,” a 7 ‘ah » ee eS ae . —_ — a = = ei ee — 3 eee ” popy eee: her or 7 empath alent eee eee ee eee “= ae os 5 136 CANDIES. flavor with vanilla; boil without stirring more than possible until it hardens when dropped into water. Pour into buttered pans. When cool mark into blocks with the back of a knife. CHOCOLATE CARAMELS.—One cup of molasses, one cup of white sugar, one cup of brown sugar, one cup of milk, one-fourth cup of butter, one tablespoonful of flour mixed with the miik, one-half pound grated chocolate (Baker’s chocolate) one tablespoonful vanilla. VANILLA CARAMELS.—Two cups sugar, one and one- half cups cream, one teaspoonful of vanilla. Boil sugar and cream together until a little dropped in cold water can be rolled in a hard ball between the fingers. Remove from the fire, add flavoring and pour into buttered tins. CHOCOLATE CARAMELS.—One cup of molasses, one cup of brown sugar, one cup of milk, a piece of butter the size of asmallegg. Putall the ingredients in a kettle to boil ; add one tablespoonful of glycerine, and boil fast. When nearly done add one cup of grated chocolate. Test it by dropping in cold water. When done pour into buttered pans. FLAXSEED CANDY.—One pound of granulated sugar, three-fourths cup of water, one tablespoonful of glycerine. Boil all together. When nearly done, stir in flaxseed in quan- tity to suit the taste. Pour into buttered pans and mark into squares with a knife. HOARHOUND CANDY.—Steep one tablespoonful of dried hoarhound leaves in one-half cup of water; strain and add one pint of sugar and one tablespoonful of vinegar. Boil without stirring; test in cold water ; and when brittle pour into buttered pans. Mark off in squares while warm. CANDIES. 137 i MAPLE SUGAR CREAM.—Grate maple sugar, mix it in quantities to suit taste with French Cream. Mould into any shape desired. Walnut creams are sometimes made with maple sugar. FRUIT CREAM.—Add to French Cream raisins, currants figs, and a little citron chopped ; mix thoroughly through the cream while quite soft. Make into bars or cakes. NUT CREAMS.—Chop almonds, hickory, butternuts, or English walnuts quite fine and mix into French Cream. Make into bars or cakes. ALMOND CREAMS.—Make an oblong roll of French Cream and press into the side of it an almond meat. FIG CREAMS.—Cut nice fresh figs into four or five strips ; take a piece of French Cream and roll it into a long roll in the palm of the hand, then with a knife cut it length- wise and lay into it one of the strips, and roll the cream around it. SPICED CHOCOLATE CREAM.—Grate some chocolate, add ground cinnamon and cloves to taste. Mix these inge- dients into French’ Cream and form into small cubes. ORANGE DROPS.-—Grate the rind of one orange and squeeze the juice ; add to this a pinch of tartaric acid. Then stir in confectioner’s sugar until it is stiff enough to form into small drops the size of a marble. LEMON DROPS.—Grate rind and juice of one lemon, then make the same as orange drops. COCOANUT DROPS.—To one grated cocoanut add one- half its weight of sugar and the white of one egg beaten to a stiff froth, mix thoroughly and drop on buttered white paper or tin sheets, bake fifteen minutes. eee rR SS -—— ———— ~The ie wat = 2 . y= ae Sta « 1a ee eer nl — ee pee me | | ih He ut | ii i SS a Wee gee ee mre SS a ees 2 . a ee 138 CANDIES. STUFFED DATES.—Seed the dates, fill with crystalized ginger, and rollin granulated sugar. CANDIED FRUIT.—Melt a small quantity of the French Cream (cooked) in a farina boiler; add flavoring and stir until melted. Dip the fruit in this and put aside to cool. POP CORN BALLS.—One cup of molasses and one table- spoonful of butter boiled until when dropped in cold water, it becomes thick, but not hard. Pour this over the hot popped corn, stirring all the time, using just enough to moisten the corn. Press into balls. SUSIE BUEL. SALTED ALMONDS.—Blanche the almonds : put them into a baking pan, allow one tablespoonful of butter for every pound ; brown in the oven then dust thickly with salt. THE SICK ROOM. ‘¢ To mirth and cheerfulness, Which bars athousand ills and lengthens life.’’ BEEF TEA.—Take a pound of the juicy round of beef steak ; cut into thin strips an inch long ; put into a saucepan and cover with cold water; set over the stove where it will warm gradually ; when it comes to a boil let it boil five minutes; season and strain. SAGO GRUEL.—A heaping tablespoonful of sago ; wash and pour over one coffeecupful of water; cook until clear ; add one-half cup of milk and when it scalds, put in two table- spoonfuls of thin cream ; salt to taste. CORNMEAL GRUEL.—One quart of boiling water ; stir in one tablespoonful of flour and two of cornmeal, wet in a lit- tle cold water ; boil thirty minutes, season with salt and strain ; use sugar and cream if desired. OATMEAL BLANC MANGE.—Cook to a jelly, strain through a fine sieve and mould, salt while cooking. MUTTON BROTH.—One pound of lean mutton or lamb, cut in small pieces, one quart of cold water, a small tablespoon- ful of rice, add milk if preferred, salt and pepper to taste. KOUMYSS.—Put into a self-sealing pint bottle, one table- spoonful of sugar, one-sixth of a Fleischman’s yeast cake and 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 Gara as ee ee eee — SS ot ae ST EE Pre a ry = i a Pe! a ea eee A= a ; ; ze OE IE — — cae rat = ere = Zw [40 THE SICK ROOM. 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 excel- lent and nourishing drink. JUNKET.—To one cupful of luke warm new milk. put one teaspoonful of prepared rennet, slightly sweetened, dust a very little nutmeg on top if desired. To be eaten cold with a little cream. FLAXSEED LEMONADE.—Four tablespoonfuls flax- seed, one quart boiling water: let remain in a covered dish three hours. When cold add the juice of two lemons and sweeten to taste. Takeice cold. A soothing drink in throat and lung troubles, FOR NEURALGIA make a smal] muslin bag and fill it with salt, heat it hot, and place it against the aching spot ; it will retain the heat for a long time and will greatly relieve. WASH FOR SORE THROAT.—One-half teaspoonful Cayenne pepper, two tablespoonfuls strong vinegar, one table- spoonful salt ; pour on one cup boiling water, let it stand a few minutes then strain, Gargle the throat well with it. COUGH MIXTURE.—Three eggs whole, pour over them the juice of six lemons, let stand until morning ; then beat and strain, add one pound of rock candy and one pint of Jamaica wine. CURE FOR FROST BITES.—One gill linseed oil, w hites of three eggs beaten until thick, spread on muslin and apply. HOT MILK is both nourishing and stimulating, when weary it is more easily digested than cold milk. Should be taken slowly in sips. THE SICK ROOM. r4t FARINA GRUEL.—Add one salt spoonful of salt to one cupful of boiling water, when boiling sprinkle in one teaspoon- tulof farina, cook for ten minutes, add one cupful of milk, cook five minutes and serve. RICE JELLY.—Boil a quarter of a pound of rice in one quart of water for an hour, strain off the water, sweeten to taste and add the juice of asmalllemon. Pour into a mould to form. MILK AND WHITE OF EGG.—Put a teacupful of milk and the white of an,egg into a bottle, cork tightly and shake for three minutes. A few grainsof salt can be added, or sugar if preferred. Water can be substituted for the milk with a tea- spoonful of lemon juice to give it flavor. ‘© A storehouse of comical oddities ‘That have niver been ne‘ghbor before, *’ CHURCH SUPPER SUPPLIES FOR ONE HUNDRED GUESTS. — For escalloped oysters allow four gallons of oysters, eight pounds of crackers and four pounds of butter. For chicken pie, use fifteen chickens. For hash, twelve pounds of corned beef with double the quantity of potato. With any two of these allow ten dozen biscuits, five pounds butter, fifteen pounds of ham, before cooking, six quarts of cabbage salad, three pounds of cheese, one hundred doughnuts, four loaves of white cake, four of dark and four of layer; three pounds of coffee, and three quarts of cream for same. ENTERTAINMENT SUPPLIES FOR FIFTY GUESTS.— For chicken salad allow five medium sized chickens and twelve heads of celery. One hundred sandwiches ; two loaves of sponge cake, two of dark cake and four layer cakes. Three gallons of ice cream and four moulds of jelly ; one and one-half pounds of coffee and three pints of cream for same. TO CLEAN CURRANTS.—Put them in a sieve or col- ander and sprinkle thickly with flour; rub well until they are separated, and the flour, grit and stems have passed through the strainer. Place the strainer and currants in a pan of water and wash thoroughly ; change the water until it is clear. Dry the currants between towels. It hardens them to dry in the oven, THINGS USEFUL TO KNOW. 143 TO CHOP SUET.—Break or cut in small pieces, sprinkle with sifted flour, and chop in a cold place to prevent it from becoming sticky and soft. TO SEED RAISINS.—Pour over boiling water and let them stand ten minutes. Rub between the thumb and finger, the seeds will come out. To keep salt dry, add one teaspoonful of cornstarch to one cup of salt, For bruises, sprains, etc., apply hot water externally for a long time. A little salt rubbed on a discolored egg spoon will remove the stain. To take out fruit stains stretch the stained part over a bow] aud pour on boiling water. Ink spots, when fresh, may be removed by washing in sweet milk, For iron rust and indelible ink spots, spread the garment in the sun and cover the spot with salt, wet with lemon juice. To remove stains from furniture, marks made by hot dishes, etc., rub on oil after which apply a little spirits of wine. Always set milk in boiling water to boil, as it boils quicker in this way and there is no danger of burning. Use twice as much cinnamon and nutmeg as you do cloves. To prevent flour lumping, add 4 little salt before mixing the flour with milk or water. To freshen stale crackers, put them into a hot oven for a minute or two; watch carefully. we ee Tres I I 5 ée. -— -— as ~~ rr dl eR > Sm am, - ll Lea . $08 Ree oe . : KN 8 ee | a a —— ae | ae _ _—- eer * mr “ . aa to — = tn bear oe See ee -— = SS - Tae 8 en —_ - C Se, ee ae = eee ao ee ROC e re a 2 = ——~ wr SE Oe oe RT <—=- vom ees ae 144 THINGS USEFUL TO KNOW. Take fresh paint out of wearing apparel by rubbing with gasoline. Grease spots in cloth may be taken out by applying a so- lution of salt in alcohol. When baking cakes, set a dish of water in the oven with them, and they will not be in much danger of scorching. The tooth-pick is properly an article of toilet, and for the bath-room and the dressing-room, and not for the dining-room. Clam shells are good to scrape kettles and frying-pans. A lump of sugar saturated with vinegar will cure hic- coughs. A bruise may be prevented from discoloring by immediately applying hot water. Prick potatoes before baking so that the air can escape ; this will prevent their bursting in the oven. = A new, soft paint brush is a good thing to dust carved fur- niture with, as the bristles will penetrate the deepest crevices. To keep the air from falling out, use a tonic for the scalp, composed of three parts brandy to one of castor oil, and rub it into the scalp thoroughly with the finger. Almond meal is very softening and whitening to the skin. Naphtha is good for cleaning kid gloves, but keep it away from the fire. Never sweep dust and dirt from one room to another, nor from upstairs to the lower part of the house, Always take it up in each room, THINGS USEFUL TO KNOW. 145 A preparation of equal quantities of cream and brown sugar and half as much black pepper left in the dining-room will effectually rid the room of flies. To prevent moths or insects in closets, take a smal] handful of alum pulverized, and dissolve in a pint of boiling water, then paint the corners of closets with the mixture. Cut the tops from house plants, then place in the cellar in sandy soil, having earth from root to within an inch of the tops. Water occasionally and if the cellar be light, new foliage will form. Hoop OF VALLEYFIELD, To keep the hair from falling out, make strong sage tea, put almost a tablespoonful of brandy and a little salt in a pint of the tea and bottle. Rub well into the roots of the hair. Wetting the hair once a week with a solution of salt and water will keep it from falling out. WASHING SILVER.—Silver is ruined by washing it in soap suds. It makes it look like pewter. Never put a particle of soap about your silver, then it will retain its original lustre. Tough meat is made tender by adding a little vinegar to the water in which it is boiled, = BaP OPE arms POR A ee ee eee yp ey LL LECT En A RS AS Ee NT RT ek 4 ——— ete ak —————_ - —o —_ _ . tassios steshassbeabsnesnsosorengip ammo ES A a . $e = a a eet oe meet Leth: ae ae a etn ~— ll a es cote Seen a —sh Se SS ae aot — + ese os ened aw ~.- Sia =e — ae oe, “ae, ia ei re — Lae. ee a ¥ Guiuenint 2 ei inane erat a en se ‘ i, amin Bod Se ae owhee pats * oe Ss aay ah a a —_ =. = =oost oe S$ at tiene A a eee ———— e « - - a E — nem -—— = — LODE LB LD ar I A A ee i ST Te et em > Sa SS ee et Aaneneeeaneasacasenennn ee Pe eH Lee _ — ET RT A EO = ~ a OS RE nets Cas mere SR bee ce a a i a ar lS ig ae Mt ae joe Le ais Fi eee —~ > ver , - - — pa Pe oo . - itor Sania “ : ee : abt ie hs . as > [haa =. ~ ene el met a - “ te as OP ; ~ on meeeiei - i CRO Ta paRee o SUC SRR 5 ee : <= Ot J 3 ADVERTISEMENTS. I ee IIIT Che Royal Cup Bee Blend Coffee. Che Queen of Starches Bee Borax, 29 p.c. pure. Che Cooks Delight Bee Soda. we Should be in every household. The coupons are valuabl>. Ask your grocer for a package. SELLING AGENTS, & o : Bee Starch Che Acme of Purity 449 St. Paul Street. - Montreal. we SNOWDON FORBES & Co. | c o o LOR EO ORONO OO IO ECHO OER, ROOD, So ae — : Denes ee ee as 29 LEER eee a rs II ADVERTISEMENTS. If It Is HARDWARE You Need GO TO H. D. Thompson « Co., Malone, N. Y. The Up-Town Store Fancy and Staple Dry Goods, Gents’ Furnishings, Boots and Shoes, Choice Groceries, Crockery, Glassware, Ready-made Clothing a Specialty. JOHN SMAILL, HUNTINGDON, QUE. Opposite E. T. Bank. Hoit & Haskell, THE SHOEMEN, MALONE, W. Y. Sorosis for Ladies. Packards for Men. ADVERTISEMETS. IIT | % ; ownships Bank. Capital . $2,000,000 Reserve. ; ; . $1,200,000 Assets over ; . $11,000,000 Head Off ce—SHERBROOKE, Que. William Farwell, President. Jas. Mackinnon, Gen’l Manager. HUNTINGDON BRANCH. General banking business transacted. SAVINGS DEPARTMENT, Interest allowed at the rate of 3 p.c. per annum, Compounded semi-annually without requiring the attention of the depositor. A. W. WATSON, Manager. We SS Se ee IV ADVERTISEMENTS. RNIURE The largest and best stock of Furniture and House Furnishing Goods in Huntingdon to be had in the old HENDERSON BLOCK, Chateauguay Street, Huntingdon, Que. W. D. McCALLUM. ‘‘A pleasure to show goods.’’ FOR Footwear ! In stock for quick de- livery WALK-OVERS for Men $3.50 and $4.00. QUEEN QUALITY $3.00 and $3.50. OXFORDS $2.50 and $3.00, These include many styles, also Patent Kid and Colt Skin. SHUFELT & DONALDSON, MALONH, N.Y. ADVERTISEMENTS. V HUNTINGDON General Insurance and Ticket Agency, The following Companies are represented : THE MUTUAL INSURANCE COMPANY, NORTH BRITISH & MERCANTILE, UNION ASSURANCE, QUEENS, NORWICH UNION, CONFEDERATION LIFE OF TORONTO, GRAND TRUNK RAILWAY, AND THE RICHELIEU & ONTARIO NAVIGATION CO. ANDREW PHILPS, General Insurance and Ticket Agent, HUNTINGDON, QUE. POST OFFICE BLOCK. PRINGLE, STARK & CO., GENERAL MERCHANTS. Dress Goods and Clothing a Specialty. HUNTINGDON, QUE. Ssetseenees ce aon | ee _/ ea VI ADVERTISEMENTS. At our elegant new store a complete line of Ladies’ Dry Goods, Silks, Muslins, Laces, Embroideries, Fine Furs in season, Shoes, &c. Samples sent on application. Make it your Shopping Home when in Malone. F.W. LAWRENCE & CO. Main and Pearl Streets, nearly opposite Post Office, y Op} MALONE, N. Y. CARPETS OF ALL KINDS, RUGS OF ALL SIZES, WALL PAPER, SHADES, LACE CURTAINS, at KING’S, Malone, N Y. FIRST GLASS LIVERY. All orders left will receive prempt attention. Careful drivers {furnished when desired. Horses and carriages to be had at all hours. SAMUEL DAVIS, Prop. Chateauguay Street, Huntingdon, P.Q. BUY THE OLD RELIABLE FROST & WOOD FARM IMPLEMENT T. S. GARDINER, Manager Huntingdon Branch. ADVERTISEMENTS. Vil D. WALKER, FLOUR and FEED, Chateauguay Street, HUNTINGDON, Que. CUNNINGHAM’S DRY GOODS, BOOTS AND SHOES, GROCERIES, Up-to-date in all departments. C. A. CUNNINGHAM « CO., Merchants and Direct Importers. L. N. DUPUIS, General Blacksmith and Carriage Ironer. Horse- shoeing a Specialty. Repairs Promptly Attended to. Wheelwright Shop in Connection. DRY GOODS, GROCERIES, BOOTS AND SHOE3, GLASS, HARDWARE, BOOKS, STATIONERY, &c., E..©,:. M-COF, HUNTINGDON, P.Q. ~ Poe: — VIII ADVERTISEMENTS. F RANK HUGHES, Dealer in and Manufacturer of HARNESS, COLLARS, BLANKETS, ROBES, WHIPS, &c. Agent for Waggons and eee Choice Cinifentiontirs. Bancy Goods, Biol and Sta- tionery, Games of all kinds, Toilet Supplies of all kinds, Toilet Soaps, Paper, Perfumes, etc. Large Assortment of Sponges, Spices, Essences etc. Full line of Patent. Medicines, Lambly’s Head ache Cure, etc., ete. For pene NEW GOODS Visit HUNTER’S, Huntingdon’s Brightest Store. DIXON'S CHEAP CASH STORE Is the best place to buy goods. Prices always low- est and goods up-to-date. ADVERTISEMENTS. [IX r "yg > \ y ‘ > Cy \ i¢ LOR LE\ ERS Is right in line with a well selected and up-to-date Stock of Furniture. As I buy in small quantities, I always have the latest designs in all kinds of Furniture. Any one intending purchasing a Stove would do well to call on me before buying. Picture framing promptly and neatly done at moderate prices. LEVERS’ BLOCK. - HUNTINGDON, QUE. P Oy AT T Hp WATCHMAKER, JEWELLER AND OPTICIAN, HUNTINGDON, QUE. A complete line of Watches, Clocks, Jewellery, Plated Ware and Sterling Novelties. FINE WATCH REPAIRING A SPECIALTY. O MAKE A SUCCESS of the recipes in this » book, for Bread and Cakes, buy your Flour from JAMES BROWN, dealer in all Kinds of Choice Groceries, Foreign and Domestic Fruits, Bricks and Cement constantly on hand, also a First Class Livery. JAMES BROWN, HUNTINGDON, QUE. METAL and TINWARE. I wish to announce to the public that I am prepared to do all kinds of outside work in the line of roofing, spouting, and also furnace work. A good stock of tinware always on hand, Iam also agent for furnaces, metal shingles, and steel ceilings. ANGUS M°DONALD, GILMORE’S BLOCK, - HUNTINGDON. xX ADVERTISEMENTS. George S. Jam MEAT MARKET. Fruit and Vegetables in season. attended to, TELEPHONE No. 37. HUNTINGDON, QUE. Orders: promptly Chateauguay Street GILMORE. THE PHOTOGRAPHER. Photos in all the latest styles and guaranteed Good work. GROUPS AND BABIES A SPECIAL: e. Open every day except Tuesdays. not to fade. Rooms Refitted. Call and see. W HEN in Huntingdon stop at THE CENTRAL-HOTEE situated in business part of Town, J. C. McMILLAN, ieee JAMES A. MILLAR MANUFACTURER OF Carria ges andl Sleighs All kinds of L ight and Heay y Wagons baile to order. on Prince Street. HUNTINGDON, QUE. Shops ADVERTISEMENTS. X[ Accurate Time Keeping and Rich Designs in Ladies’ Watch Cases Is Our Specialty. W. BD. SHANKS WATCHMAKER, JEWELLER AND GRADUATE OPTICIAN. HUNTINGDON, QUE. MISS STEWAKT MILLINER, «c., FATS, BONNETS, FEATHERS AND TRIMMINGS ALWAYS ON HAND. HUNTINGDON, “jue. MILLINERY AND FANCY GOODS, LADIES’ WHITEWEAR A SPECIALTY. MISS S. J. GOWAN, Huntingdon, Que. aS. | | i 1 XT ADVERTISEMENTS. ni _ y be $$9$$$$$$$$9$44444404>4 4999 T9944 | | ° — WILLIAM EWING @ UU. (Established 1869, acquired the seed business | xs of the late Wm. Evans, I901. ) I x I * Seed Merchants, y > i $ i +142 McGill St., - Montreal. E 4 4 p FARM SEEDS Boys @ © * & including all the best varieties in Turnip, Carrot, Man- 4 a * gel and other fields roots. Clover, Timothy and all the > Jeading Grasses, Corn, Oats, Wheat, Barley and all other t seed grains carefully selected. most extensive assortment of FLOWER SEEDS Bulbs, Plants and Flowering Shrubs and Fruit Trees. Headquarters for Cyphers Incubators and Brooders and Spray Pumps and Attachments. > $ VEGETABLE SEEDS $ t $ + Send for Catalogues which we mail free to all. P$$O$-$$$$$$5$444444449$99-49-5--4--> Sb$Oo> ADVERTISEMENTS. XVII Je a GCE, General Insurance Agent, Huntingdon, Que. Fire, Life, and Accident Insurance. None but leading ccmpanies represented. NOTARIAL. lhe undersigned begs leave to inform the pub that he will be in attendance, in the office of thi Municipal Council of the County of Huntineion, in the County Building in the Village of Huntlingdo, every IUESDAY, WEDNESDAY, THURSDAY and FRIDAY, non-juridical days excepted. Ek CREVIERZ NEE Joseph Cappiello, Full line of Groceries, Flour, Fruits and Confectionery. Store adjoining St. LL & A. Ry, depot. Huntingdon, Que. ft is REFRESHING to HAVE a NICE EASY SHAVE. FASHIONABLE HAIRCUTTING Always look well. Try Lamb’s Barber Shop and be convinced. Centrally located on corner adjoininy Cen- tral Hotel, Huntingdon, Que. C. H. LAMB, Tobacconist ee sa - a ~~ —— | - > Soae eS ae a A rey eee, - nt ey $nS ee v Faa te - aS ee Cie XVIII ADVERTISEMENTS. 9999999 990000609060666 906696000008 AND A. OLY & UD, Corner §t. Catherine and Mountain Streets, MONTREAL, Quebec. 999900900000 0O9 Costumes Made to Order. Dress Making. Millinery. Boys’ Clothing. Smallwares. Art Needlework Requirements. Gloves Fitted to the Hand. Carpets and Curtains. And a full stock of High-—class Dry Goods. 99999999999 09990000066 $600900064064009006066 SOO e eee Cera re emer eel OO OOO® SOSPOS OOO SOO OOOO OOOO OOOOH HOSS eT ea TET ” ADVERTISE ME STS. XIX A - WIDE- “AWAKE LOCAL. PAPER. MBB Enno Ohe Huntingdon News and Enterprise 12 Pages—8 4 Columns, Devoted to News, Literature, Agriculture, Politics, l.ocal Gossip, &c. $1.00 Per Annum. Book and Job Printing Neatly D se. EH. R. SMITH & SON, Pubiishers. Chas. Dewick, Agent, Huntingdon, PO. SPECIAL DEPARTMENT. Carpets and House Furnishing Goods one of my leading lines. brussels, Tapestry, Axminster, Wool and Union Carpets, Kugs, Mats and Art Squares, Floor Oilcloths, &c. Customers will find prices and values satisfac tory. W. A. DUNSMORE, Se Pe — - 2 << ‘ — _-— . . ry 7 «> a < om \ wt i A 7. i ya Vv oe a - 71 1. Vp, . Cua y at fae A » tu? x .>>S; om ee. : ’ _ ae Ay . 7 : i i 4, Fo "1 , ; ut : “eo . ~ . r 7 : 5 , / “ LAY 4 . ; . a yk : 7 > ~ “es. 5 , ; . var of : : s ‘ y » R « ory ’ x > — . . ? "s. 7 + rc . - - ~ yw . ’ ~ 7 = - > nd . . A , ' y r 5 J . ; = a ry , . “ as 4 ~ oe 7 . - P < 7 f ~ ~>t , 5 7 . : ‘ NY - ‘ ' : - - 7 w 4 . ; - oa x 7 + ~~ _ _— 7 > - J 7 ~~ . . 7 : ~ : > " . : J o > ">" , « q -™ : vr s < ; : ' » 4 A ~ . 4 : : > / a “ : 4 yon a ' ~ ” , ~ - . ff “ c F . ; f i — . 7 ry + . —~ ; ogi . : - . - - 7 4 a > wrt Te . 7 cs : : ' ' J | 7 - ‘y > ae -- _ palm cn ta RNs tie nT ; “ if