ſae. HAw AILAN COOK Book COMPILED BY THE // A / ) / /º/S’ SOC / ///')^ OE C/CAV//7/2. A / / / / /\! / O AV C / / / / /PC/-/. “Now good digestion wait on appetite And health on both.” Macbeth III, IV. FOURTH EDITION. REVISED AND ENLARGED. HONOLULU : HAWAIIAN GAZETTE COMPANY PRINT. 1896. - --- º *-f - º - - ºlº º º º º º nº ºn J- C - hº ſºlo., a Yºu cº-, Yun-Ut, Road ſh cº, ø, º], Q-ºp. (), (0, INTRODUCTION. HE receipts contained in this little book, published by ‘S the ladies of the Benevolent Society of Fort Street 2 Church, are mainly contributed by the ladies of Oahu and the other Islands, a few being sent from abroad. The receipts are, for the most part, not original—they are merely contributed by those whose names they stand before. They have been tried, and found to be good and reliable. While all the receipts sent in could not be used, I thank the contributors for all the numbers sent, and the pains many of them have taken in the matter. Several gentlemen have kindly secured or furnished a good number of valuable re- ceipts for the book. While some of the receipts are not so definite or specific as could be desired, it is hoped the majority of them will be found to be definite enough even for beginners in housekeeping. The suggestions added to some of the receipts are for be ginners in housekeeping—not for the instruction of the excel- lent housekeepers whose names are opposite the receipts— and are put down with a lively remembrance of the inexperi- ence of one young housewife. ELLEN EL. McCULLY. Honolulu, August 18, 1882. In presenting the fourth edition of the Hawaiian Cook Book in response to an earnest appeal, the editorial committee wish to thank the ladies who have so generously responded to re- quests for new receipts. Those who have been in the habit of using the book will notice that a few of the old receipts have been dropped, but enough new ones have been added to more than make up the old number. The arrangement has been changed and a full index added, while the general make up of the book is more substantial and attractive. 4. To call attention to a few special points may not be out of place in this note. We often hear it said that stock for soups cannot be kept in this climate, but we are sure this is a great mistake. We give here a receipt for stock contributed by a lady who lives out of reach of ice, and who only gets fresh meat once a week. Yet we are prepared to say from personal knowledge that her soups, stews and gravies are delicious. She gives us the secret for keeping stock. No vegetables must be added to the stock, and the whole should be heated often to the boiling point. In a private letter the same lady has given her way of treating roast meats, basting every ten or fifteen minutes with good beef dripping instead of water and butter. She claims that the juices are thus better preserved, and her meats are certainly excellent. We once heard an English lady say that the American housewives of Honolulu were such good cooks that she wished they would open a cooking school, as she would like to take lessons. This was said after eating a most delectable dessert. We would like to return the compliment. American women may excel in bread and cake making, and in delicate desserts we have no objection to claiming all our honors; but for meats, soups, etc., commend us to the old-country housewife every time. She has also an excellent touch in pastry, producing an article at once light, flaky and tender, and free from the sug. gestion of flour and grease. These remarks, we feel bound to say, are entirely gratis and unsolicited. We presume the subjects thereof will be surprised to learn of their superior talents. Again we wish to cordially thank all who have so liberally given of their experience. (MRS.) SARAH D. ANDREWS, (MRS.) ELIZABETH. V. C. HALL, MISS M. A. CHAMBERLAIN. Committee. A Kitchen Wall Pocket. An exceedingly useful article for the kitchen is a wall pocket made of marbled ºil cloth. It is to contain clean bags and papers from the -- grocer's and baker's twine, &c. ºut a straight| - º piece of white oil cloth one and a quarter | | - - yards lºng and twenty inches wide. Fold over Coronation Pugging. ten inches at the top tº form a cover to pro- tº 4 º "º ºn the papers from dust. Then double the ſº tººl. - º º's º of bººter. remainder or front and back. To make it *Pººls ºgº & º, a little milk, mºre room insert a triangular piece in each baking pººr, sº jam. - - - - - - - tº * Lºº. --- - ºl. ºn the flºp down with a brass ring and the ºn * * *lly si - ºlº. Tº the pocket with brass headed ºn º tº eggs, nºis tº the vºll. - º | " º of milk. and, º, º 'º alºng ºr ºr Moths in Old Shaw. - º ºld nº pº nº iſ , ºrge Zurich. If the moths have already at º º * * tº ºng, cºver with . tacked the slºwl, it will be a very difficult ºlºr, und stºº for two hours. ºntºr, to eradicatº them. Fºamine, it very" ºneºus pººls carefull rºmovº all the insects visible. ºf The ºn º - - -- - - - - Lºº ºn tº are – alf-lib. t - lºng the shºw every day in the open air for gº... . . - of rice, week ºr twº, then ºut balls ºf naphtholine in *** * ºilº 2 ºz. butter, lb. sugar, he ſolds and wºº well in newspapers. It is Hº the rice in water ºn fairly sºft . not possible to dºrmine the value of such º Four of the water, add tº milk, and article without seeing tº it might ºnly be a for abº º nº lº ºo: R - * lº ºw shillings, as sº many ºld shawls have been the tº * Remove from picked up chººl by hawkers and ºthers, and lºgºs An º * * butter, sugar, an passed ºn to dealers, who havº no demand for ºf pººl . º º º ºg slightly: them. Your best plan would be tº utilise it ºf the tº in a pie-dish, as a sofa blankot, table over, or portiere or ºl on º ºver º and then rice again, bedspread ºr convert it into a dressing gown ºn mºdel." * * is finished. Bake * ºven till the pudding is al: º-º-º-º: ºny - - - º for yourself. Lip Sal |ºlden brown cºlour In Salives. - Molly B. Moffat. Even if yºur lips are voº, "º. º H - º - * Slºat, 4 ºb. Four, bi sortly cracked, they may be easily cured by - - - this preparatiºn. To an ounce each of white ºutº, stººd rind of lemon, eggs is was and ºmnºli add tº ºnces of ºil the butter and sugar to a c. Add º of lemon ºn thoroughly mixed, and while grated lemon riºd and the you! - t º still warm, drop in tºo ºntºs of rºse water well be sº in the tº Vºlks * * *ggs's ºr general tº melt tºgether three-fourths the e - d * flour, beat the whitess of an ounce ºf spºrtinaceti and ºne ounce of º º add them gently to the tº ºil ºf ºf almonds Whºn cooling flºur| * *, *, round cake-tin, pour. tº cake, and bake for 50 ºr this ºf, any essence dºsired. || "... - - ºrn *, * 1 || "...the ºkº, and when it is cº To Clean Cºat Collars. |º make two rounds, and sº d - - - - - - --- - - almºn * Rºs lºssº º ºlºr ºf a man's one º between; then ºe with ºain water alway ºnes nº sºiled than the rest ºf * the ºn nº ºdºmº, it bººmºsºl. - . - - - - - |-º-º-º-º-º- -º-º-º-º- nº ºniº. - º º ": - --~~~~ soºn and ºuter, ºr ºf will ºnlinºiſ. --- - - mixture of methylºl spirits and salts is used the collar may be thºrough ºleaned without º trouble whatsºn º To Clear Flues. - | “Mrs Mºlº, Aberdeen-Mix together - equal rºof flowers of sulphur and powdered º |sºlipº nº or two ºunces of this mixtº plagº dº º bright tº fire ºccasionally will ºpidly remºve ºccupºlations ºf ºol from chimney ºnes, - Turning Cut Cakes. Housewife. You can easily º Woll sales from breaking if you turn the tin up- |side down and lay ºn the bºttºm of iſ a clothº | wrºng out of water. A fºr five minutes you -- ||will in that the cake ºn be removed per |fectly whole. - . - - - - º º "...", /2 & 3... Add * * "If yº- {, , , ºf C. - ºn iſ ºn tº º £º. tº tº HAWAIAN COOK 300K. STOCK FOR ALL KINDS OF SOUP.-MIRs. C. D. MILLER . Take a good sized shin of beef, cut every particle from the bone and cut up into inch pieces; cut or saw the bone into pieces as small as convenient and put the whole in a sauce pan, cover with cold water and set it aside in a cool place for half an hour, or even an hour. This will drain out much of the juice of the meat. The bones from roast beef, steak, etc., are good to add to the stock kettie. Set this on the stove and let it come to a boil, then remove to the back of the stove and keep it simmering all day if convenient, several hours at any rate. The next morning remove all the fat. This is a good stock for soups, hashes or stews. To make soup, take out the required quantity, add vegetables, macaroni, tomatoes, ac- cording to fancy. Pea flour soup is delicious made from this stock; onion is an improvement to the soup in moderate quantity. Whenever stock is taken out of the kettle or jar, add water and let it boil. Chicken bones, scraps of meat, mutton bones, can be added, but never any vegetables. It is well to heat the stock often to the boiling point. (This receipt comes from an excellent housekeeper who lives in the country, where fresh meat is only obtainable once a week. It is there- fore thoroughly reliable–Ed.) JUICE. M.M.E. Boulton. A piece of raw meat, either chops, pieces of steak or trim- mings of lean meat, a large onion, a carrot and spices. Fry in a little butter till quite brown, almost burned. Then add water, boil half a way, mash the meat and vegetables, strain, put on the fire till reduced a little, add salt, bottle, and use a little of it when making stews. - 6 PEA SOUP.-MRs. W. C. P.A.R.R.E. Take a bone of ham with whatever meat may be left on it, boil it with any meat you may have—as the bone and meat left from a roast of beef, mutton or veal—or, if you prefer, a small shin of beef. Boil as for an ordinary soup, 4 or 5 hours. Strain and return the liquor to the soup-kettle. Make a thick- ening of 3 tablespoonfuls of pea-flour mixed in cold water. Add this to the stock; let it boil up thoroughly; flavor with celery seed or extract of celery. Cut square pieces of stale bread, nearly an inch square, fry in boiling lard or in butter till crisp and brown. Add the bread just before sending to the table. BLACK BEAN SOUP.-MRs. McCULLY. Soak over night in cold water 1 pint of black beans. In the morning put the beans into 6 quarts of cold water with ! pound salt pork, a beef bone, 1 carrot, 1 onion, 1 turnip, 1 tablespoonful whole cloves. Boil 3 or 4 hours. Strain through a colander. Put into the tureen a sliced lime and a hard-boiled egg cut fine, and pour the soup over them. A good company SOUL). POTATO SOUP, MRS. PARKE. Six good sized potatoes boiled till soft, 2 ordinary sized California onions also boiled soft, 3 pints fresh milk brought to boiling point. Mash the boiled potato and onion well, add the hot milk—then add a large tablespoonful of butter. Sea- son with salt and a little cayenne pepper. The onion may be omitted and a few sprigs of parsley boiled in the milk instead. Celery salt is also a good seasoning and affords variety. If properly used the onions are much the best. After stirring the milk and potato together for 5 minutes, strain through a sieve or coarse muslin, and serve directly with crackers in- stead of bread. If parsley is liked, a handful chopped fine may be thrown into the tureen before the soup is poured in. 7 CLEAR SOUP.-(Brown.).-MRs, PARKE, Three pounds lean beef cut up in strips put with 3 quarts cold water. Boil slowly, but steadily, for a couple of hours, keeping the soup-kettle covered. Slice 3 onions and fry in butter till of a light brown color. Put them into the soup-pot, also a small teaspoonful of cloves, half as much pepper, a little mace, pinch of allspice, teaspoonful essence of celery, or celery salt (use fresh celery also if it can be had), a little summer savory or sweet marjoram, teaspoon Worcestershire sauce. Salt to taste. Continue to stew all these together for 3 hours, more, or till the beef is cooked to pieces, then strain and serve. This soup will be a clear, dark brown color. TOMATO BISQUE SOUP.-MRs. W. W. HALL. One quart of canned tomatoes (or fresh tomatoes stewed), 1. tablespoonful of butter mixed with 2 tablespoonfuls of flour, 1 teaspoonful salt mixed with tomatoes, and boil the mixture. When this is hot, stir in little by little a teaspoonful of soda. This will cause violent effervescence. When the mixture is quiet add a quart of hot milk, strain and serve at once. It is well to put the tomatoes in a large container to allow for the action of the soda. PARKER HOUSE TOMATO SOUP. MRS. J. O. CARTER, Two cans of tomatoes, 1 carrot and 1 onion stewed together till soft enough to rub through a colander, season with salt and pepper, 2 tablespoonfuls brown sugar, 1 of Worcestershire sauce, butter the size of an egg. Add about a quart of water and boil 20 minutes, thickening with flour. Excellent. Of course fresh tomatoes are to be preferred; canned toma- toes are more convenient. MIR.S. MIGNEIL’S BROWN SOUP. M.R.S. W. W. HALL. A shin of beef and a knuckle of veal; crack the bones, add sufficient water to make the quantity of soup required; put in S three or four good sized onions, spices, salt and pepper; sim- mer for three hours. When the juices are all extracted from the meat, strain through a colander. Put slices of lemon and chopped hard-boiled egg in the tureen and pour the strained soup over them and serve very hot. CORN SOUP.-(Very nice).-MRs. BRAY. Cut, or grate carefully, the corn from one dozen ears. Put the cobs into a kettle with 1 quart of water and boil 20 min- utes. Remove the cobs and add to the water the corn and 1 quart of milk, and boil for 10 minutes. Remove from the fire, season with salt and pepper to taste; also a large piece of butter; stir in 2 well beaten eggs. WHITE SWISS SOUP.-MIRs, BRAy. A quart of mutton broth; when it boils add the following mixture: Two tablespoonfuls of flour mixed in a little water till smooth, a coffee-cup of milk, a small pinch of cayenne pepper, nutmeg, 1 beaten egg should be stirred in the soup until it boils up. Serve in a hot tureen immediately. GERMAN O YSTER SOUP.-MRS, BANNING. One shin of beef, 1 tin of oysters, large or small according to size of family. Boil the shin to a strong soup, skimming off the fat as usual. Add a few pieces of mace and some salt. A little while before dinner add the liquor from the oysters, and after it boils up add 1 tablespoonful butter, with enough flour or corn starch to thicken the soup. Let the oysters be put in last, just long enough to heat thoroughly. RICE SOUP.-(Turkish fashion).-Mr. A. MARQUEs, After the rice has been well washed in several waters, and rubbed through the hands, put in a saucepan with about 3 %, a 4. £e, ſº €2. A , , / AA own 3. - / * * ºf . º. 22// 22// %2, . º 2. *** *//ºt ". ſ. º, ſº ſº, / ; ºf at - * * 6. / , , A 6 - º' Z, Coºl. º, ſº ºl. 4, , e, , 4, , ºf ". a ºn 2 /~/. 9 times its volume of good fat broth. When beginning to boil, add salt and Spanish saffron or tincture of saffron; then clos- ing hermetically the saucepan by putting paste, paper or a towel under the cover, and let it boil on gently until done, then poke into it here and there small pieces of butter, cover up again, let the butter get incorporated, and serve. “BO UILLAB AISS.E.”—FISH, SOUPS.–MR. A. MARQUES. [A National Dish in Provence, South of France.] Nearly all kinds of fish, except the oily or fat kinds, like mackerel, etc., are supposed to be good for the “Bouillabaisse,” and the more vari- eties used together, the better is the dish produced. Separate the small fish, unfit to eat, from the larger ones. Take the former and boil them alone with salt and abundance of water. When thoroughly cooked, strain the fish through a sieve or towel wrung by two persons, so as to extract all the juice which is mixed with the water in which the fish have been boiling. Then prepare in a saucepan the condiments, tomatoes pealed and cleaned of seeds, onions, garlic, chopped parsley, sage, nutmeg, lemon peel, pepper, salt, etc., with a good quantity of best olive oil. (If olive oil is not to be found I suppose butter might be used instead, but the character of the dish would certainly be changed.) After 10 minutes of good frying, add the broth and juice of the fish and some peeled potatoes and boil on a quick fire until the oil has ceased to float on the liquid and has been thoroughly incor- porated in this last. Now take the large fish you have kept in reserve, and which must be as fresh as possible, clean it, and if too large, cut in halves. Put it to boil briskly with a little saffron (powder or tincture) in the liquid just de- scribed; 15 or 20 minutes will suffice. Take it out with a skimmer, pass the broth through a sieve, throw it on slices of bread or on soda crackers, and serve the fish and tomatoes with these slices. The fish livers, which only require a few minutes for cooking, are best boiled separately in a little fish broth, after which they are poured in together with a few yolks of eggs or a little tomato sauce, to be then served as a Sauce on the fish. 10 SA GO SOUP. MRS. H. W. SCHMIDT. Boil a cup of sago in about 2 quarts of water. A quarter of an hour before serving add cup raisins, a few pieces stick cinnamon and sugar to taste. Just before serving add a cup of fruit syrup. - MIULLIGATAWNY SOUP –(Indian receipt) —MRs. F. W. DAMon. One fowl sliced, 4 onions, 6 cloves, 2 tablespoonfuls butter. When the butter is melted, and meat and onions browned, add 2 tablespoonfuls of curry paste, or three of fresh curry spices, and 1 teaspoonful salt. Stew till a rich smell comes from the pan, then add 3 pints of broth, and simmer for 20 minutes. Thicken before serving. Add lime juice at pleasure. “BRENN SUPPE.”—(Soup of Fried Flour). MR. A. MARQUES. Stir constantly on a quick fire 4 ounces of butter with 3 ounces of white flour until golden brown. Throw in gradually 30 ounces of warm water with sufficient salt or same quantity of broth, or solution of Liebig’s extract of meat, and let the whole boil for about an hour. Add a little sweet grated cheese, and pour this over slices of toasted bread. It can be thickened when served by mixing with the yolk of an egg, beaten up with a little cream and a little butter. It produces a very light soup, of richer flavor than might be imagined before tasting it. - F I S H . BOLLING FISH. M.R.S. PARKE. After cleaning the fish, lay it in salt and water for a few minutes to make the flesh firm; then wrap it firmly in a nap- kin, lay it in a kettle of nearly cold water, on a fish-strainer 11 set in the kettle if possible, and keep the fish just covered with water. A wine-glass of good vinegar added to the water while boiling makes the fish tender. Another way is to rub the inside of the fish with lemon juice just before boiling. A medium sized fish requires from 15 to 20 minutes' boiling; larger ones a longer time, according to size. When done the eyes turn white and the fins easily part from the fish if pulled. FISH WITH TOMATO SA UCE.-MRS, DUDoIT. After cleaning and drawing the fish (medium sized mullet or other fish), fry in hot lard, seasoning with salt and pepper. Then boil in a saucepan as many tomatoes as are necessary for the sauce, using as little water as possible. Strain through a sieve when the tomatoes are quite soft and done, season with pepper and salt, thicken a little with flour and pour over the fish. The same sauce is good for tongue. FISH ON TO AST.-MRS. HASCALL. Cold boiled or baked fish, 6 or 8 slices of dry toast, 1 pint of sweet milk, 1 tablespoonful butter, 2 eggs, 1 tablespoonful parsley. Remove the skin and bones from the fish, then cut it into small pieces as nearly equal size as possible. Sprinkle a little salt and pepper over it. Boil the milk, adding butter parsley, and about a teaspoonful of flour wet with a little cold milk. Lay in the pieces of fish, being careful not to break them. When it boils again so that the fish may be thoroughly heated, add the 2 well beaten eggs and pour im- mediately on the toast. Do not boil after the eggs are added. PICR LED SALM ON.—(German). MRs. DR. WHITNEy. Soak a piece of salt salmon in fresh water for 12 hours, then cut with a sharp knife into pieces half an inch thick. Put them into a jar and pour over the following, warm : Cloves, 12 whole peppers, sliced onions, a little essence of lemon, and sugar, boiled in vinegar. CLAMI CHO WIDER.—MRS, CHAs. DILLINGHAM, Take 2 or 3 slices of good salt pork and cut into small pieces. Put it into a frying pan with onion cut fine, and fry till brown, and then put them into the soup-kettle, in which there is a quart of boiling water. Pull the hard part of the clam separate from the soft, chop it fine and put it in the water at once. Put in at the same time potatoes to suit the taste. When the potatoes are about done, add the soft part of the clams. Take a pint of milk, stir in a tablespoonful of corn starch, and pour into the boiling chowder. As soon as it boils up it is done. FISH CHO WIDER. M.R.S. MoTT SMITH. Begin about an hour before dinner by frying in butter a half pint or more of onions, using the kettle in which the chow- der is to be made. When the onion is brown, pour in a quart of boiling water. Add then 4 or 5 large potatoes cut in large pieces. When the potatoes are almost done, add the fish. The fish is mullet (amaama) cleaned and drawn and cut in slices. Four medium sized fish will be enough. When you begin the chowder, put half a dozen crackers, whole, to soak in milk. There should be milk enough to soften them. When the fish and potatoes are done, put in the crackers and milk and let it just come to a boil. Salt and pepper. If more liquor is needed than the water makes, add as much milk as you please. TOMATO CHOW DER. Mrs. W. D. ALEXANDER. Heat 2 cups of stewed tomatoes to boiling, then stir in | teaspoonful soda, add one pint of milk, season to taste with butter, pepper and salt; let boil a minute or two, then pour over split crackers previously wet with cold water. & ea a haſ 4, . - / / / / / / / / /tºº %, 2/. , 2-&- %, ſº, ſº /* f. ; fºr 7– 9, 2% a cººl & Cº. # ºliº Azz. Aſ ſºlo & Zºº //cº 9….' . 13 PANNED OYSTERS. MIRS. P. C. JONES Drain the liquor from the oysters; melt a quantity of butter; when hot, add the oysters and salt and pepper; stir well, and when the oysters begin to curl they are done. Pour in a hot dish, upon buttered toast. s.A Lvio N. P. Udding. Mrs. Hascart. One can salmon (2-lb tin), 3 eggs, 4 tablespoonfuls butter, cup fine bread crumbs, pepper, salt, minced parsley. Mince the fish, draining off the liquor for the sauce. Work in the butter, crumbs and seasoning, lastly the beaten eggs. Put into buttered pudding dish, set in a dripping pan full of hot water. Cover the mould and steam in the oven, keeping the water in the pan at a fast boil, filling up as it evaporates, for 1 hour. Let stand in cold water 1 minute when you have taken it from the oven, and turn out upon a flat dish. Sauce for the above. One cupful of milk heated to a boil and thickened with a tablespoonful of corn starch, previously wet up with cold water; the liquor from the salmon, 1 teaspoonful butter, 1 egg beaten light, juice of a lime, a little pepper. Put the egg into the thickened milk when you have stirred in the butter and seasoning. Take from the fire, put in the lime juice, and pour the sauce over the pudding. DEVILLED CIRA BS.–MRS. PARKE. Boil the crabs until tender; remove the meat from the shells; chop or cut fine; add salt, a little cayenne pepper, a little butter or cream, and fine bread crumbs, with milk enough to make it very moist. Some persons prefer mustard in the place of the cayenne pepper. A little finely chopped onion may be added if desired, but it is better to omit it ordi- narily. Scrape the shells clean, fill them with the mixture, and on top of each filled shell sprinkle a little sifted cracker 14 crumbs and a bit of butter. Bake about 10 minutes if your oven is hot when they are put in. FISH MI OULTEE.-(Indian receipt).-M. F. W. DAMoN. Take any nice fish, egg, bread crumbs, and fry it with a little tumeric and butter, after cutting it into nice fillet. Scrape half a fresh cocoanut, take the milk from it, cut some green ginger and green chillis in slices, boil them with the cocoanut milk and a little water. Add the fish and let stew till the sauce is slightly thickened. Send to table with rice. FIRESH FISH BALLS. M.R.S. CRUZAN. Take 1 cup cold cooked fresh fish, pick it fine, carefully taking out the bones. Add to this 1 cup cold (or hot) mashed potatoes, salt and pepper to taste, a very little nutmeg and a dessert spoonful of Worcestershire sauce. Mix together with 1 raw egg, form into balls, roll in beaten egg and sifted crumbs, and fry in boiling lard. Serve very hot. If the flavor of the sauce is disliked, lemon or lime may be substituted. Time required to make, 10 minutes; to cook, 3 minutes. TUIR BOT O R ANY GOOD HAWAIIAN FISH.-MIRs, MAJOR BENSON. Take any fine fish, steam till done, bone, sprinkle with pepper and salt. Take a quart of milk, 4 of a pound of flour, a bunch of parsley, a little thyme, 3 slices of large onion; put on the fire and stir till it becomes thick cream. Then take it off, add 2 eggs, 4 pound of butter, and put through sieve. Put in a baking dish first a layer of fish, then sauce, adding a little red pepper, sauce last of all, with bread crumbs and grated cheese on top. Bake half an hour in a moderate oven. 15 COO KING SALT SALM ON.—MRS. J. M. CookE. Soak it over night in cold water, flesh side down. In the morning scale it and put in a saucepan in hot water. When it reaches the boiling point pour off the water and add more water. When it begins to boil pour off the water and put in sweet milk; thicken with flour when it boils. After boiling a little put in a nappy with a teaspoonful of butter on the top, and set it in the oven to brown. Be'careful not to break the salmon in pieces in the cooking. SALM ON MIA YONNAISE. – MRs. Kºng. Remove the bones and skin from a tin of fresh salmon and break up the salmon with a fork. Make sauce of the follow- ing: Three cups of cream, teaspoon brown sugar, spoon suet, teaspoon pepper, yolks of 2 eggs rubbed smoothly into the cream. Into cup vinegar mix 1 tablespoonful mustard and add 2 tablespoons mixed pickles chopped fine. Stir this mix- ture into the salmon, adding 3 lettuce heads cut fine, and lastly mix quickly the cream, stirring lightly with a fork. Ornament the platter upon which the mayonnaise is piled with the crisp inner leaves of a couple of lettuce heads. SCALLOPED FISH-(German style).-MRS. JAS. M. CoMLY. Partially boil in salt water 3 large mullet or 6 small ones. They should be cooked just enough to enable you to take off the skin and pick the meat off the bones. The meat is then picked quite fine and should not be allowed to get entirely cold. For the dressing slice up 6 small sized onions in 1 quart of milk, and then allow it to boil up once. When the strength is boiled out of the onions, strain off the milk on to 1 heaping tablespoonful of flour and tablespoonful of butter rubbed together. Boil this mixture with a little salt until it becomes a thick paste, then place it in a baking dish alter- nately with the layers of pickled fish, making the dressing. 16 When the fish and dressing are all used up in this way, spread over the top a layer of bread crumbs and baste slowly, the dish being placed inside a pan filled with water. One hour's baking ought to be enough time to give to the quantity named, but it is done when brown on the top. This makes enough for six people and will stand without spoiling if left in the water. Some prefer it without onions. SALMION RISSOL ES.–MRs, C. D. MILLER, Kona. Pour the liquor from a can of salmon into a small sauce pan and put it on the stove to heat, thicken with a little corn starch (or flour) in milk, add about a handful of chopped parsley just before sending it to the table; it may be poured over the rissoles or served in a gravy boat. Put the salmon in the meat chopper with about four freshly boiled potatoes, mix thoroughly, flour the hands well and shape the mixture into little cones, fry a nice even brown in hot dripping or lard, garnish with sprigs of parsley. This is a good quick dish for lunch or breakfast. C REAM S.A. LM ON.—MRS. W. D. ALEXANDER. One pint canned salmon, 1 pint milk, 1 pint fine bread crumbs, 2 tablespoonfuls corn starch or flour, 2 tablespoon- fuls butter, salt and pepper to taste. Boil the milk and add the butter, pepper, salt and corn starch. Remove all bits of bone and skin from the salmon, drain off the fluid and mince fine. Put a thin layer of crumbs in the bottom of a pudding dish, then a layer of fish, then a layer of white sauce. Re- peat these layers ending with the crumbs. Bake till the top crumbs are a handsome brown. This is a delicious dish for breakfast or tea, and is served as a fish course for dinner. - 17 SAU CES FOR MEAT OR FISH. FRESH SAUCE– Egg Sauce).-MRs. PARKE. Boil as many eggs as you require for 15 minutes; drop them into cold water to harden, take off the shells, separate the yolks from the whites, chop the whites small and cut the yolk into small pieces. Add these to your melted butter, stirring over the fire till well mixed, then serve up with the fish. Another Sauce One pint boiling water, 3 tablespoonfuls flour mixed smoothly in a little water; season with a little cayenne pep- per and salt, add 2 beaten eggs, and stir over boiling water till thick as desired. Add lemon juice or chopped pickled cucumbers. ANCHOVY.-Work butter in water to remove the salt, then melt and add essence of anchovy, about 2 teaspoonfuls to 3 ounces of the butter. Serve in a boat. For fish. CAPER.—Mix well together in a small saucepan, cold, 2. ounces of butter and a tablespoonful of flour. Then add a pint of broth, set on the fire and when thickening add capers to taste, either whole or chopped. Give another boil, take from the fire, add salt and the yolk of an egg beaten with a teaspoonful of water and serve. MUSHROOM.–Made like caper sauce, using chopped or sliced mushrooms instead of capers. WHITE.-Mix cold in a tin saucepan 2 ounces of butter and a tablespoonful of flour; then add a pint of milk, set on the fire, stir continually, and when turning rather thick take off and add the yolk of an egg beaten with a teaspoonful of water. Salt and white pepper to taste. 2 1S TOMATO.-See Mrs. Dudoit's receipt for “Fish with To- mato Sauce.” SAUCE PIQUANTE.-MRs. SPENCER. 1 pint of hot stock, 2 tablespoonfuls of minced onion, the same quantity of butter and two heaping tablespoonfuls of flour. Fry onion and butter together until brown, add the dry flour and stir well. Add the stock slowly, and stir constantly as it thickens, until smooth. Add salt, pepper, a little lemon juice, and strain. Then add one tablespoonful each of chopped gherkin and capers. You may omit these last and use in their place mushrooms. Sauce Tartare is mayonnaise with capers and minced gherkins mixed in ; some add the yolk of one or two hard boiled eggs rubbed through a sieve and thoroughly incorporated with the mayonnaise. Good with fish. M E A T S . ROAST BEEF WITH YOR. RSHIRE PUID DING.-MRs. HASCALL. Set a piece of beef to roast upon a grating, or several sticks laid across a dripping pan. Three quarters of an hour before it is done, mix the pudding and pour into the pan. Continue to roast the beef, the drippings falling upon the pudding below. When both are done, cut the pudding into squares and lay around the meat on the platter. If there is much fat in the pan when the pudding is ready to go in, pour off some of it, leaving enough to prevent the batter from sticking. Receipt for the Pudding. One pint of milk, a little salt, 4 eggs, whites and yolks beaten separately, 2 cups flour—prepared flour is best. Use 19 less flour if 2 cups make the batter too stiff. It should be yellow brown when done. A LA MODE BEEF.—JUTIE BECR WITH. Three pounds lean beef, chop fine, and add 1 slice bread or cracker crumbed in 1 cup sweet milk, a little butter, 1 tea- spoonful salt, pepper and cinnamon. Mix thoroughly with the hands, and then mix in 1 egg. Press it into a deep tin. Baste while baking with butter and water. Bake 3 hours. TO ROAST BEEF LIKE HARE.-Mrss AMELTA HoFFMAN Tenderloin is the best piece to use for it, but you can also take 3 or 4 pounds of beefsteak. Wash and beat very tender, and lard it with bacon in 3 rows like a hare. Wash and beat it very tender. Scatter some fine salt over it; rub it on all sides with plenty of butter. Pour a cup of sweet cream to it, and repeat till the gravy, which must have a yellow brown color, is boiled and the beef is roasted. Cook slow but uninterruptedly. M O C R. DUCR.—MRS. JoB N WILDER. Take a steak, a large one is best, though if you can tie them up, pieces will do, even if small. Take out the large bone, and pound the beef; make a dressing of bread that has been soaked in water and squeezed as dry as possible, 2 pieces of bacon fried and chopped fine, with 1 large onion, or a number of small ones, sage, summer savory, a little butter, and plenty of salt and pepper. This I make the day before or early in the morning—it is better for standing. Cook it a little, stirring it all the time. Put the dressing in the steak, leaving out a little for the gravy. Tie it up tightly, beat an egg well, pour it all over the steak, put on 2 table- 20 spoonfuls of butter in lumps, put it in a pan with water, but do not let the Water touch it. Baste often. Cook about an hour. - Gravy for the above. Any cold meat gravy is nice with a little of the dressing, more onion, sage, savory, and a little bacon or cold beef minced very fine, and seasoned highly with salt and pepper. BEE FST EA R PIE. – MIR.S. C. D. MILLER. Take about 2 pounds of steak, slice in pieces about seven inches long and 4 inch thick; dredge each piece with flour, pepper and salt sparingly, add a pinch of celery salt, shred two medium sized onions and sprinkle each piece. Ball these strips firmly (some tie them as in beef olives), put them in a saucepan, cover with boiling water and place on the stove where it will simmer (not boil fiercely) for one hour. Place in the middle of a deep pie dish an inverted tea-cup and lay the beef rolls around it. Prepare this in the morning then set it in the safe. Strain the liquor and set it aside to cool, then remove the fat and heat the liquor; when near the boil- ing point stir in one dessert spoonful of butter rubbed with two of flour (rub it very smooth), add to the liquor and stir till it is smooth and creamy, then pour this over the beef in the pie dish and cover with the crust, making two incisions to allow the steam to escape. Chicken cut up and prepared in the same way is delicious. The Crust. 3 tea cups of flour, salt, half a cup of butter, half a cup of dripping worked into the dry flour with the hands till thor- oughly incorporated; mix with a little milk or water till it is like biscuit dough, flour the paste board and roll, handling as little as possible, fold in four and roll again the size of your pie dish, first putting an inch strip around the edge; wet this edge before laying on the large piece of crust. Bake twenty minutes in a moderate oven. (The inverted cup serves 21 two purposes; it holds the crust up in the middle, and saves the gravy which gathers in the cup. In serving the pie the cup can be lifted out and placed on a plate which has been made ready to receive it. This is the best beefsteak pie we ever ate. If chicken is substituted for beefsteak the result is delicious.-Ed.) - RUTH PIN CHI’S BEEFSTEAR PUDDING. M.R.S. RINNEy. Make into a firm smooth paste, 1 pound flour, 6 ounces butter, a little salt and the yolks of 4 eggs or 3 whole ones with a little water. Line with this a basin which holds 1} pints. Season a pound of tender steak, free from bone and skin, with an ounce of salt and teaspoonful of pepper. Lay it in the crust, pour in } pint of water, roll out the cover, close the pudding carefully, tie a floured cloth over it and boil for 3 hours. TONGUE WITH OLIVE SAUCE.-Mrs. DUDOTT. Wash the tongue nice and clean and put it to boil in with the soup meat, or it may be boiled by itself. Let it boil a good while, then take it from the kettle and remove all the skin and trim it nicely, and put it into a stewpan. Pour some of the broth from the soup kettle into the stew pan with the tongue, enough for the quantity of sauce you wish to make; add a bottle of olives with some of their liquor, and season with pepper and salt. Color with burnt sugar and thicken with flour. A small quantity of catsup may be added if desired. The Olives should cook a While in the broth before adding the sugar and thickening. - A QUICK WAY OF SERVING BEEF.—MRs. KITTREDGE, Take 2 pounds of beefsteak and chop till well cut. Put into a saucepan with a tablespoonful of butter and fry quick- 22 ly. Sprinkle with pepper and salt. Add a cup of milk and a little flour thickening. Serve hot. M EAt BALLs. Mrs. Hason. Two cups of cold steak or roast chopped fine (a little fat is an improvement), 2 slices of bread, salt and pepper, 1 small tablespoonful of ground thyme or sage. Pour boiling water on the bread, draining it off as soon as the bread is thorough- ly soaked. Mix all together, mould with the hands into oval cakes, and fry in hot drippings. SOUR ROAST.-MRS. H. W. SOHMIDT. The day before wanted put a nice piece of roast beef into a dish just large enough to hold it; over it pour about 2 cups of vinegar, a large onion sliced, a few bay leaves, cloves and whole peppers. Turn the meat over a few times while in the vinegar. To roast, put some nice beef fat into a covered pan. When quite hot put in your meat, and when nicely browned add a little water and part of the vinegar and spices. Keep covered and cook till done. Strain the gravy and thicken with ginger cakes. COLD ROAST BEEF STE.W.-MRS, Joſſ N WILDER. Cut your beef thin. If you have no cold gravy of any kind. melt some butter. Have a dish of bread crumbs ready, dip the beef in the gravy or butter, then in the bread crumbs. Put the beef in any dish that will stand the fire. Put the meat in layers, sprinkle salt and pepper on each until the dish is two-thirds full. Then put a layer of pickles, any kind will do, but those that have onions in them are best. Pour on cup of good strong vinegar off the pickles and add a large cupful of soup, cold gravy, or water in which meat has 23 been cooked. Put it in a very slow oven and leave all day. I cook mine in the warming oven. The longer it cooks the better it is, if not dried. HAMIBURG CARES.–MRS. W. D. ALEXANDER. Chop a pound of round steak, add a minced onion, 1 egg, 1 cup rolled crackers and seasoning. Make into balls and fry. A CHART REUSE OF ANY MEAT.-Mrs. W. F. ALLEN. Boil some macaroni tender, butter a basin or bowl and line it with the macaroni. Have ready any kind of minced meat, season with cayenne pepper, nutmeg and grated lemon peel (fresh lemon), a suspicion of each. If the meat be mutton add oysters, if veal add ham and mushrooms, or anything that goes well with the kind of meat you use. Add cup of cream (or milk) and 1 well-beaten egg. Fill up the basin and tie a cloth over it, and steam it for an hour and a quarter. Sauce. Melted butter with either mushrooms or oysters. A NICE BREAKFAST DISH.—MRs. BRAY. Chopped cold meat well seasoned and covered with gravy, if convenient. Put it on a platter, then take cold rice made moist with milk, and one egg, season with salt and pepper. If not sufficient rice, add powdered bread crumbs. Place this around the platter like a wall, and set in oven to brown. TO AD IN THE HOLE. – MRS. C. D. MILLER. Put half a pound of flour into a bowl with a pinch of salt: beat one egg well and add to three-quarters of a pint of milk: 24 pour this gradually into the flour, beating it with a spoon. When quite smooth pour the batter into a pudding dish, put one tin, or half a pound of sausage in the middle of the batter and bake for half an hour. Pieces of cold fish or cold minced beef or mutton may be substituted for the sausage. In case meat is used, let stock take the place of milk; it is more digestible. BEEFSTEA K ROLLS.–MRS, RTTT REDGE. Cut thin slices of beefsteak, a little larger than a slice of baker's roll, as many slices of bread as of the steak. Butter the bread, stick in a few cloves and sprinkle with pepper and celery salt. Roll the slice of beefsteak over into the bread with a firm roll and tie up well with a string. Dredge each roll with flour. Put in a saucepan a tablespoon of butter, and fry the rolls till quite brown in the butter. Then remove them to a stewpan and add enough water to cover them. Let them simmer slowly for a couple of hours. Serve with the gravy. These are nice the next day, cold, cut in slices, without the gravy. In behalf of the children who have to take lunch to school. BEEF WITH MUSHIRO OMIS.–MRs. SpEncºr. Take about 3 pounds of steak; get the butcher to chop it very fine; season it well with pepper and salt. Press thin strips of salt pork or smoked bacon (as you prefer) into it after it has been pressed tightly into a mould or dish, the idea being to lard it as you would a fillet. Steam until nearly done, then brown in the oven. It is well to remove the beef after pressing it into the mould and larding it; then place it on a tin and cook as directed. For a simple brown sauce, see “Sauces Piquante.” Use the mushroom liquor in place of some of the stock, the mushrooms in place of the gherkins and capers. 25 BEEF AND POTATO PIE.-MRs C. D. MILLER, Kona. Take any kind of cold beef or mutton, pass it through a meat chopper into a deep buttered baking dish ; season with pepper, salt, I finely minced onion; heat some good stock; thicken as usual with flour and butter rubbed together; before pouring it over the minced beef, add a teaspoonful of Wor- cester sauce. Have ready about S or 10 mashed potatoes, hot : cover the minced beef with this, piling it up like a pyramid, score it with a fork to ornament it, and put into the oven for 20 minutes to brown. This is delicious. If mutton is used, a sprinkling of dried mint is a pleasant addition. SPANIS H FRICEO. — Miss AMELLA HOFEMAN. This dish is made from good beef (the same kind as is used for beefsteak), lean pork or young mutton. The best is beef and pork in equal quantities. Two pounds of meat is enough for six or eight persons. The meat is beaten till soft and then cut in thin slices. Cut raw potatoes in thin slices, washing them before they are cut, but not after, and take 2 soup plates of them. Mix with the potatoes 2 saucerfuls of onions cut in slices. Take a pudding dish and put meat and potatoes in layers. Scatter over each layer some pepper and some Jamaica pepper and salt; put on every layer of potatoes a piece of butter, and at last tablespoonful of thick sour cream. Close the pudding dish well and put it in boiling water, and let it boil for 1 hours. - ROAST VEAL. - MR. A. MARQUES. Fry a piece of butter with a spoonful of white flour and a slice of ham or bacon cut in thin strips. When this has taken a fine golden color, put in the veal to be roasted, and let it get brown on both sides. Then salt it and throw on it a glass- ful of milk and let it boil without covering the pan. When 26 this is consumed throw in another glassful, and continue adding milk until the meat is done, which generally requires about five glassfuls of milk to be consumed. This roast will be found very savory, especially as it is to be served with the dense and brown juice or crust, which remains at the bottom of the pan. TO COO K. A. CALF'S HEAD.-MRS. W. F. ALLEN. Calf's head, I egg, spoonful of flour, a little grated nutmeg, 3 tablespoonfuls of milk, some slices of bacon, a dozen force- meat balls, pepper, salt, mace, an onion, bunch of herbs, S mushrooms, pint of gravy. Boil the head three-quarters of an hour; let it stand until cold, then slice. Boil the brain in a cloth, chop fine and beat it up with the egg, flour, milk and nutmeg. Season the gravy with pepper, mace, cloves, herbs, onion and cayenne pepper. Let it simmer 10 minutes, strain, then add the mushrooms. Place the sliced head in this, and cook gently 15 minutes. Serve in the center of the dish, with the brain fritters, bacon and force meat balls round, and the egg balls over the whole. The brain, when prepared, is to be fried like fritters. VEAL CROQUETTES WITH STRING B E ANS.– MIRs. McCULLY. Chop up equal parts of cold roast veal and boiled brains: moisten them with a little clear soup and bind together with the yolks of 2 eggs; season with a teaspoonful or more of chopped parsley, salt and cayenne pepper and the juice of 2 or 3 limes; roll the mass into cones, dip them in beaten egg: roll in crumbs, dip again in egg and again roll in crumbs and fry in hot fat. Arrange neatly with small ends upright; around them put a border of string beans, boiled and nicely seasoned, and serve. A spoonful of butter added to the mass will make the croquettes richer. 27 VEAL LOAF FOR LUNCHES.–MRs. ATHERTON. Three pounds veal chopped fine with a small piece of salt pork, 1 teacup rolled crackers, 1 cup milk, 1 egg; season with salt and pepper. Bake 1 hours, and slice when cold. Bake in a deep dish. It is also nice when hot to turn out and serve with thickened milk. Made thinner with milk and fried like batter cakes, it makes a very nice breakfast dish. LAMIBS' TON GUIES-(One dozen).-Mrs. SPENCER. Boil, skin and let them get cold. Drop in beaten egg and bread crumbs seasoned with pepper and salt. Fry them a golden brown, and serve with a sauce piquante. BRAISED LEG OF MUTTON.— This receipt can be varied either by preparing the leg with a stuffing placed in the cavity after having the bone removed, or cooking it without. Having lined the bottom of a thick iron kettle or stew-pan with a few thin slices of bacon; put over the bacon 4 carrots, 3 onions, a bunch of savory herbs; then over these place the leg of mutton. Cover the whole with a few more slices of bacon; then pour over half a pint of water. Cover with a tight cover and stew very gently for 4 hours, basting the leg occasionally with its own liquor, and seasoning it with salt and pepper as soon as it begins to be tender. When cooked, strain the gravy, thicken with a spoon- ful of flour (quite brown); pour some of it over the meat and send the remainder to the table in a tureen, to be served with the mutton when carved. Garnish the dish around the leg with potatoes cut in the shape of olives and fried a light brown in butter. - CANNED SHEEP’S TONGUE WITH TOMATO SAUCE.— MRS. C. H. JUDD. The skin having been removed from the tongues, fry them in butter until quite brown, then place on a platter. Pour into 2S the frying pan | a tin of canned tomatoes, or the same quan- tity of fresh ones peeled and chopped fine. To these add a little salt and pepper and a cup of boiling water. When thoroughly cooked, turn on to the tongues and serve hot. BOILED HAMI.-MIRs. MAJOR BENSON. After washing, put over the fire in cold water. Let it sim- mer only for 3 hours, or until it can be peeled or skinned. If you have cider, put in a quart when it is half done, and throw in a few cloves. After skimming, put it in a dripping pan and bake 2 hours, basting with hot water, some vinegar or cider. Just before taking from the oven, dredge with bread or cracker crumbs mixed with pepper, and let it brown lightly. A nice way is to boil ready to bone, and fill up the cavity with stuffing of sausage meat, etc., and bake 2 hours. When cold, slice through. BAR. E.D. H.A.M.–Mrs. Duport. Put a ham on to boil in hot water, and let it boil an hour for each pound. Then skin it and sprinkle with bread crumbs and put it in the oven for a short time. HAM TO AST.-MRs. CHAs. DILLINGHAM. Boil quarter of a pound of lean ham, chop it fine and mix with the yolks of 3 well beaten eggs; add an ounce of butter, 2 tablespoonfuls of cream and a little pepper. Stir this in a pan over the fire intil it thickens. Cut the crust from some nice slices of bread, toast them, and turn the ham over them and serve. HAM CROQUETTES.–MRs. BRAY. One cupful of finely chopped cooked ham, 1 of bread crumbs, 2 of hot mashed potatoes, 1 large tablespoonful of butter, 3 29 eggs, a speck of cayenne. Beat the ham, cayenne, butter and 2 of the eggs into the potato. Let the mixture cool slightly and shape it like croquettes. Roll in the bread crumbs, dip in beaten egg and again in crumbs, put in the frying basket and plunge into boiling fat. Cook 2 minutes, drain and serve. These can be cooked in hot lard in a frying pan. CALF'S HEAD CHIEESE. – Boil a calf's head in water enough to cover it, until the meat leaves the bones; then take it with a steamer into a wooden bowl or tray; take from it every particle of bone; chop it small; season with pepper and salt, a heaping table- spoonful of salt and teaspoonful of pepper, sufficient; if liked, add a tablespoonful of finely chopped sweet herbs; lay in a cloth in a colander, put the minced meat into it, then fold the cloth closely over it; lay a plate over it, and on it a gentle weight. When cold it may be sliced thin for supper or lunches. Spread each slice with made mustard. STEWED KIDNEY. M.Rs. P. C. Jon Es. ºut the kidneys in small pieces, remove the fat, wash thor- oughly; parboil until quite tender (do this the day before re- quiring it for breakfast); pour all in a bowl and keep in a cool place. In the morning pour into a saucepan and heat. Cut about three slices of fat salt pork in small pieces and fry as for pork scraps; then when the kidney begins to boil, add the pork—both must be hot before adding. Season with pepper, butter (a little), and if required, salt; thicken with flour quite thick. The quantity of gravy depends on the amount of water used to parboil the kidneys. Two will make quite a dish full. This is nice to make a kidney pie, but especially fine for a breakfast dish. - 30 GAME AND FOU LTRY. CHICREN PIE.-MRS. JAMES PRATT. Cut up and boil the chicken till two-thirds done; thicken gravy with flour, adding butter, pepper and salt. This should be done the day before, or early enough to allow it to be per- fectly cold before putting into crust. For the crust, take 2 pounds flour, 3 pound lard and a little salt; mix as other pastry. Roll out a long strip wide enough to line the edge of dish; lay in the chicken; then pour in the gravy; cover with thick crust, wetting the edge first before laying it on. Bind the edge with a strip of white muslin and pin it together. Let the gravy cover the chicken well. STEWED CHIC KEN WITH L UAU.-MRS. A. JAEGER. Take an old hen (for she is then sure to be fat); cut in small pieces and put into a saucepan with cold water enough to cover all well. No salt put in until the very last of preparing the dish. Boil the chicken gently but steadily till tender (4 hours is sometimes necessary). If the liquor boils down, add more water. About half an hour before serving, take a bundle of luau (such as is sold in Honolulu by Chinese vege- table venders for one cooking) and put on in another saucepan of cold water, over a brisk fire. When the luau is half cooked, turn off the first water and fill with the same amount of boil- ing water. When thoroughly cooked, drain off all the water through a sieve or colander, and put the luau in with the chicken stew. Have ready the juice of one medium-sized cocoanut. (The milk of the grated cocoanut is prepared as for chicken curry. See Mrs. P. C. Jones' receipt, page 33.) After the chicken stew with the added luau has boiled well for 5 minutes, then add the cocoanut milk. Let it just come to a boil, and at once remove the stewpan from the fire. Then, a little at a time, add salt to taste, and pepper if you desire. 31 The reason of adding salt very last is to prevent the curdling of the cocoanut. This is a delicious dish. STEWED CHICREN.—MRS. JAMES PRATT. Stuff the chicken, put it in a closely covered tin pail in a pot of boiling water; stew 2 hours or more; mix the gravy left in the pail with milk or cream, hard-boiled eggs chopped, a little parsley and the giblets previously boiled; add a teaspoonful of flour and salt. After boiling, pour some gravy over the chicken and put the rest in gravy boat and serve. STEWED CHICREN.—MIRs, ATHERTON. Cut 4 or 5 slices of salt pork, put them in the stewpan and fry. Cut up the chicken, put it in and cook a few minutes with the pork, then pour on a quart of hot water. Stew till the chicken is tender, then add 2 tablespoonfuls of flour, salt, a little mace and a cup of cream. Pour over slices of toasted bread. JEWISH DISH,-Miss TENTRA HENRY. Take a chicken and fry it crisp in olive oil, sprinkling it with salt as in usual frying, and scattering into it some finely cut onion. Then turn the chicken into a saucepan and pour on boiling water, just enough to cover it; take the yolks of 2 hen eggs, mix them with a tablespoonful of flour and water for thickening; squeeze in the juice of half a good lime, and add some pepper and more salt if needed. Add more or less lime also, according to taste, and let it simmer gently on the fire until nice and tender. SCALLOPED CHICREN.—MRS. W. F. ALLEN. Put in a saucepan a tablespoonful of butter, the least bit of blade mace, a few shreds of onion. Cut up your chicken (2 if small), and when the butter is heated put them in, stirring 32 them until there is a glaze over them and the butter absorbed, then add sufficient water to stew. When cooked tender, take out the meat, separating it from the bones, and cut or chop it into small pieces. To the gravy add a teacup of milk, butter and salt to season richly, and thicken with corn starch; add an egg if you choose; then mix your cut chicken thoroughly in the gravy. Sprinkle the dish you wish to bake it in with a layer of grated crumbs, then a layer of chicken and some mushrooms, another of crumbs, then chicken, etc., with a few crumbs to brown it nicely on top. CHICREN A LA MARAN GO. — M.M.E. Boufºr Lott. Cut up a very nice chicken and fry it in sweet oil with just a suspicion of garlic. Then chop some onion, another sus- picion of garlic, giblets and a few mushrooms, and fry all with the chicken a little while. Put in a piece of fresh lemon or lime peel; add soup stock or hot water, the juice of 2 limes, some whole mushrooms, and cook till done. Throw the lemon peel away. After toasting some thin slices of bread, fry a golden brown in butter, lay them at the bottom of a dish and place the chicken on top with mushrooms around it. Add before serving, or while cooking, a large spoonful of “juice.” For making “juice,” see under Miscellaneous Receipts. JELLIED CHICIA EN.—MRS. L. MCCULLY. Take 2 chickens, rather old, as the old ones jelly better than younger ones, joint them and boil in water, not quite enough to cover the meat. When done enough to slip easily from the bones, take away all the bones, and the tough skin if you choose. Use the giblets. Chop all quite fine. Have ready 2 of the larger boxes of Cox's gelatine soaked in cold water—just enough to soften the gelatine. Salt the broth in which the chicken was boiled, throw in a little pepper and strain through a colander to remove the bits of bone. Return to the saucepan, add the gelatine, and when it has boiled up 33 two or three minutes, pour it over the chopped chicken ar- ranged in a bread tin, a layer of chicken, then one of hard- boiled eggs chopped fine, or chopped mushrooms or truffles, then chicken, etc. This quantity of meat with its liquor just fills a tin 9 inches long, 5% inches wide and nearly 3 inches deep. When it is cold enough, set it on the ice to harden. When you serve it, turn it out on a platter, put a thick wreath of fresh parsley around it, and you have an extremely pretty dish and one agreeable to the taste. It is easy to make and is good for an evening company or a lunch party. CHIC KEN CROQUETTES.– Chop the meat fine, chop half a middle-sized onion, fry with 1 ounce butter, add half a teaspoonful flour, stir for half a minute, then add the chopped meat and a little over a gill of broth, salt, pepper and a pinch of nutmeg, stir 2 minutes, take from the fire, mix 2 yolks of eggs with it, put back on the fire for a minute, stirring the while. Lastly, you add 4 mushrooms chopped, or 2 truffles, or both, according to taste. Turn the mixture into a dish, and when cool enough set it on the ice for an hour or two. Then shape the croquettes, dip in beaten egg, roll in bread crumbs and again set on ice till it is time to cook them, then fry in hot fat. A GOOD CHICREN CURRY. — MRs. P. C. Jon Es. One chicken, I tablespoonful of butter, large onion, 1 sec- tion dried garlic, piece of green ginger root same size as garlic, 1 tablespoonful curry powder, 1 cocoanut, 1 pints milk. Grate the cocoanut, pour over it the milk and let it stand 20 minutes, then strain through a thin cloth. Throw the meat away. Put in a saucepan, onion, garlic and ginger cut fine, butter and curry powder; when hot add the chicken, stirring well until brown, then pour in the milk; let all stew together until everything is well cooked, then thicken; last of all add salt to taste, only a little at a time, as it is apt to curdle the 3 34 milk if added too quickly. This curry can be made the day before required, and re-heated when served. CHICREN POT-PIE. – Cut a chicken in pieces, put in boiling water sufficient to cover it, add 2 or 3 thin slices of salt pork, and boil till the chicken is comparatively tender. Make a rich crust and line the stew-pan with crust; put part of the chicken at the bottom, with 2 or 3 potatoes cut in slices; season with pepper and salt; then a layer of crust. Put the rest of the chicken in, some potatoes, and season; then the remainder of the crust and the water the chicken was parboiled in. Perhaps a little more water will be needed, enough to cover the pie. Add a gen- erous spoonful of butter, unless the chicken is fat. TO COOK. A TOUGH CHICREN.—MRS WAN CLEVE. Cut up the chicken and put into a vessel that will cover very closely, layers of fowl and seasoning, salt, pepper, and if not very fat, a little butter; when full, put in a very little water and cover closely with a biscuit crust, not too rich, about 1 inch thick, then put on the cover and set in the oven. Bake slowly 2 or 3 hours, according to toughness and quan- tity. I have found this a good way to treat any meat that is not very tender. OYSTER STUFFING FOR FOWLS.–MRs, W. C. PARKE. Take a loaf of stale bread, remove all the crust and soften it with boiling water. Drain off all the water as soon as it is softened, and cover closely. When well softened, break up very fine the remainder of the loaf, add 4 tablespoons melted butter (or, if you wish to make it very rich, add 8 spoonfuls), pepper and salt to season highly. Drain off all the liquor of a can of oysters, bring the liquor to a boil, skim, pour over 35 the bread crumbs and add the soaked crusts. Beat in 3 eggs; mix thoroughly with the hands. If needed, add a little sweet milk. Last of all, add the oysters by first putting in a spoon- ful of stuffing, then a few oysters, taking care not to break them, then more stuffing and more oysters till the turkey is filled. Stuff the breast first. POTATO STUFFING.-MRs. W. C. PARKE. Boil dry, white potatoes; mash and strain through a colander; mix with the potato an equal quantity of bread crumbs; add 3 hard-boiled eggs, grated fine; add next 1 tablespoonful butter, and milk sufficient to make it moist, pepper and salt to taste, and such herbs as your meat or poultry may require. All stuftings made of cold bread and mixed with milk or water are richer for being fried a few minutes, stirring constantly. MINCED TURREY WITH POACHED EGGS. A very appetizing dish is made of cold boiled or roast turkey. Trim off all skin and most of the fat, especially that on the back; pick out the little tid-bits in the recesses. Cut off all that will not look neat when sliced cold. Season with salt and pepper and a tablespoonful or two of minced celery, chop up the meat, put it in a pan with a little butter or turkey fat to prevent burning, and just a suspicion of onion. Moisten with a little broth made from the turkey bones. Poach 1 or 2 eggs for each person; arrange the minced meat neatly on slices of buttered toast, place the egg on top and serve. The above mode of preparing a breakfast dish is not only economical, but produces one of the most delight- ful dishes that can be made. Almost any kind of boiled or roast meats and poultry or game can be utilized in this way. DUCK IN HOD GE-PODGE.-MR. A. MARQUES. Take a clean duck, cut it up in pieces, put into a small Saucepan, together with onions, carrots, turnips and cabbage, 36 cut in small pieces, sufficient quantity of broth or water, a small piece of bacon or lard cut in slices, salt and spice to please. When the sauce gets decreasing, if the duck seems hard, add a cupful of vinegar. When cooked, take away the grease if necessary, put the duck in a dish with the vegetables around it and add the sauce properly salted and flavored. HOW TO MIA RE POULTRY TENDER.—MR. A. MARQUES. It is best to kill poultry and all kinds of fowls at least a night before they are to be used, and let them lie with the feathers on, only taking the insides out, if fears arise of their getting tainted through the heat of the weather. But in a case of emergency when it is required to cook them almost immediately after killing, they can be rendered quite tender by first making them swallow a large spoonful of good, strong vinegar just before killing them, and then plunging them whole immediately after killing into very hot water, in which they are to remain only a few minutes. They can then be feathered either directly or when cold. But great care must be taken after their having been put in the hot water, not to place them in cold water, which would render them as tough as leather. TO COO K. S.M.A. LL BIH.D.S.–MRS, SPENGER. Season each one with salt and pepper; rub with butter, and place a small lump inside each one. Wrap each bird in ti leaves, and bake a few minutes in a very hot oven. They will be very juicy, and the flavor perfectly preserved. TO STEW WILD DUCK.—MRS. C. H. JUDI). Shred thyme, savory and sage very small (dried thyme, savory and sage will do.) Put them into some strong broth 37 with a little pepper and salt, stew them together for of an hour. Nearly roast the ducks; add the gravy that falls from them to the sauce. Quarter the ducks, put them with the strained sauce into a stew pan over the stove, and let them stew until done. DUCR WITH TURNIPS.-MR. A. MARQUES. - Fry some butter and throw in as much flour as it can ab- sorb, make it brown up with a little fire and keep stirring so it shall not burn or stick to the pan. Add to it 2 onions, chopped, a pinch of brown sugar and sufficient salt; turn into it the duck which must have been previously cleaned and burnt, and add water or broth, together with chopped lard and what you please of parsley, celery, sage, thyme, cinnamon, whole pepper, etc. Pare the turnips, and, if very strong and stinging, bleach them previously in warm water. If hard, put in the turnip the same time as the duck, if soft put them in when the duck is half cooked. When ready, take away the grease and throw in a little vinegar, thicken the same if necessary with butter and flour, and serve the duck with the turnips around it. PIGEON'S WITH P EAS.–MIRs. DUport. Cut the pigeons in halves and put them into the oven in a dripping pan with a little butter, pepper and salt. When they have become a little brown remove from the oven and put them in a stew pan with the gravy from the dripping-pan, and add water enough to finish cooking them. When they are done add a tin or more of peas. As soon as the peas are heated, the whole is ready to serve. PIGEONS WITH P EAS.–LEON DETEAN. Cut the pigeons in halves, trimming them neatly. Put a Spoonful or two of butter in a saucepan and when hot add º 3S the pigeons with dozen cloves and 1 division of garlic. Keep the pot closely covered, and shake it frequently to stir pigeons. When you think they are done, uncover the pot and try them. If done take a can of peas, pour off all the water, and add the peas to the pigeons. Have ready on a platter some bread nicely toasted, and when the peas are heated pour the whole over the toast and serve. No water is to be added. The pigeons cook in the butter and their own juices. Before serving them add salt if the butter and peas do not make the dish salt enough. One tin of peas is enough for 4 or 5 squabs. Cook rather slowly about 1 hour. BOILED PIGEONS.–MR. A. MARQUES. Clean your pigeons and boil them in water with salt until done. Then serve them warm, after throwing over them a sauce made in the following manner: Fry some butter and flour together in a pan and wet, as soon as brown, with enough broth or water to produce a glassful of sauce. Beat separately 3 yolks of eggs with the juice of , a lemon, a little nutmeg and chopped parsley, mix the whole with the sauce and serve. CURRY. — Mrs. W. F. ALLEN. Take a small cocoanut grated, 1 quart of milk, 2 tablespoon- fuls of curry powder, a little garlic, a few shreds of onion, and a little ginger root grated. Put all together on the stove and let it simmer until the oil is quite extracted from the cocoanut (perhaps an hour), strain and thicken with a little corn starch, and add butter if not rich enough. For shrimps, you have only to add them at the last in time to heat. For chicken, take a large spoonful of butter, a few shreds of onion and a spoonful of flour. Stir until heated, then throw in the chicken, cut in small pieces, and continue to stir until a glaze of whitish brown appears. Add only sufficient water to let it stew slowly until done. Then add the above mix- ture of curry, heat it and dish. 39 SHIRIM P CURRY. Same as above, using tin shrimps instead of chicken. Rinse the shrimps in cold water, and add to the liquor just as you take to the table. More curry powder can be added if you wish it hotter. - PADIRIS’ RECEIPT FOR CURRY. –VERY GooD, The ingredients are 1 chicken, 1 large California onion, 4 divisions of garlic, 2 “fingers” of green ginger root, 1 tea- spoonful cummin seed, 1 tablespoonful curry powder, 1 large tablespoonful butter, 1 cocoanut, and salt. When everything is ready it will take an hour to make the curry, the hour not including the time to prepare the cocoanut. First, then, pre- pare the cocoanut by cutting off the brown rind and grating it. Put the grated nut in a bowl and pour on a little boiling water, say half a teacupful. Press the meat, after putting on the water, with a potato masher. Then strain the milk from the meat through thin cotton, like a salt bag. Set this first straining aside; it is not to boil after being added to the curry, though I have never found it curdle even if it should. Add boiling water twice again to the cocoanut, mashing and straining each time, then throw the cocoanut meat away. Padris does not use the water contained in the nut. Now prepare your chicken by cutting it into pieces about two inches long. Cut your onion into very fine pieces, also the ginger and garlic, and if possible cut the tiny cummin seed smaller, and keep each ingredient separate. Now everything is ready, and the hour to be taken in cooking the curry be- gins. Heat the butter hot in a saucepan, and when hot add the chicken over which you have sprinkled about half a tea- spoonful of salt. When this has fried in the butter (the cover of the saucepan being off at first) about fifteen minutes add the onion, in about five minutes more ginger, then the garlic and cummin seed, then the curry powder. Put it right in dry. Then pour in the two last strainings of the cocoanut milk, cover the saucepan and let it boil gently the remainder of the hour. The very last thing add the first thick straining 40 of milk. If it should seem too thin, thicken with corn starch or flour. You will need a cupful of hot water for the second and third straining. The above is the way Padris makes a curry; but a chicken put through such a process, however young, will be more than likely to be tough. A better way is to first boil the chicken cut in small pieces, till it is tender, putting it on in a very little cold water. Then fry the other ingredients all at once in butter, pour on the second and third straining of cocoanut milk when the onion is done. After boiling a little while strain, put in the chicken, thicken and add the first thick straining of cocoanut milk, and when it is hot serve. VEC ETABLES. Mrs. Capt. Luce gives the following hints in regard to Vegetables: They should always be put to cook in boiling water in which there is a little salt, and never allowed to stop boiling till they are done. If the water stops boiling the vegetables become discolored. Those which can be, are best steamed. Cabbage should boil of an hour, potatoes hour, and beans 20 minutes. All vegetables should be taken from the water as soon as they are done. POTATO PUFFS.–MRs. HASCALL. Two cups of mashed potatoes beaten until creamy with 1 tablespoonful of butter, 1 cup of milk, l egg beaten light, salt to taste. Beat all thoroughly, pour into a buttered bak- ing dish, and bake until brown. What is left from dinner is very nice cut in slices and fried for breakfast. POTATO AND WIANG.O. - Pare and quarter the potatoes and boil till done. Pare green mangoes (not too green), slice and boil till tender, drain 41 and add them to the potato, mixing them moderately, and sea- son with butter and salt. This is a German dish, and in the original receipt pears are used with potatoes. The pears should be quartered and core taken out, and then boiled without paring. POTATO CROQUETTES. Boil about a quart of potatoes, drain off the water when done and mash the potatoes, then mix with them the yolks of 4 eggs, 2 ounces of butter and about half a gill of milk and salt. Set on the fire, stir for 2 minutes, take off and spread on a dish and leave till cool. When you use this, mix the dry top with the rest, sprinkle the pasteboard with bread crumbs, put the potatoes on it in parts of about a spoonful each, then with the knife and the hand shape according to fancy, dip each in beaten egg, roll in bread crumbs and fry. Turn into a colander for a moment and serve as hot as possible. Mash potato left from dinner may be used for croquettes, using less milk or none when they are shaped into the forms for frying. MASHED R A LO.-MRS, Soph tº EMERSON, Wash and rub off all the rooty filaments and soil adhering to the kalo, and drop the clean root into boiling water. When tender, peel and mash with a long-tined fork. Sprinkle with salt and serve while steaming hot. FRIED KALO. — MRs. SoPHIE, EMERSON. Pare and slice up a raw kalo and cut the slices into slender strips of an inch in width. Drop into a pan of hot beef drippings. When crisp, drain, place on a plate, sprinkle a little salt over them and serve hot. 42 BAR. EID TARO.-MRS. P. C. Jon Es. Scrape all the outside off the taro, wash clean, and bake the same as potatoes. If the taro is large, cut in two length- wise. Bake from an hour and a quarter to an hour and a half. When serving, do not cut with a knife, but gently press the taro with your hands and break it open. It will be mealy like a potato. Eat with salt and butter. FIRIED TARO. — MIR.S. P. C. Jon ES. Boil your taro with the skin on. When done, peel it as you would a boiled potato. Cut it in slices, sprinkle with salt and fry in hot lard. - TARO CARES BARED.—MRS. P. C. Jon ES. Boil your taro until done, then when hot pound smooth, using as little water as possible. Mould with your hands into small cakes, put into a buttered pan and on top of each cake a little daub of butter. Bake until brown, and eat with butter. The children like them with butter and sugar. TARO CARES.–MRS. W. H. RICE. Pound the taro to the thickness of paiai (the stiffness of thick dough), nice and smooth, using as little water in so doing as possible, after which drop in a pinch of salt. Roll in flour. Be sure of always using the latter freely. Fry in hot fat, as in cooking doughnuts. LUA U. Put the young, tender taro leaves (luau) into hot water, and when they have boiled 10 or 15 minutes pour this water off 43 through a colander and put in water and milk, and let it boil till the leaves lose their form and are very tender. Season with salt and butter. The milk, overcomes the sting which some luau has. HA-HA. Take the inner stalks from a taro head, peel off the thin skin and put on to boil in hot water salted a little, and boil till tender. Then drain and lay the stalks on toast and pour over them drawn butter, sprinkling chopped hard-boiled egg on top. BREAD FRUIT. If you like it very sweet, wail till it is quite soft and then bake for an hour. If you want it not so sweet, bake before it is so soft. STEWED BREADFIRUIT. MRS, HIRAM BINGHAM. Take the full-grown fruit before it is so ripe as to be sweet and soft; peel and cut into small pieces; boil in just sufficient salted water to keep from burning. When the breadfruit is about cooked and the water nearly all evaporated, pour in milk made from the cocoanut. When thoroughly heated, it is ready for the table. Of course the quantity of breadfruit and milk should be regulated by the number of persons for whom it is prepared. Breadfruit may be used in every way in which potatoes are used in potato-growing countries. TAHITIAN RECIPES BAR ED BREAD FRUIT. FROM TENTRA HENRY. Pick the breadfruit when it is well matured, i. e., when its skin has assumed a golden brown color thickly spotted with hardened milky sap. Leave it for two or three days to sweeten 44 slightly, but not until it gets soft; then pick off the stalk if not already plucked, stand the breadfruit, stalk downwards, upon a good blazing fire; let it remain so until the skin be- comes well charred and the top end shows signs of getting cooked by yielding to the pressure of the finger, sometimes getting cracked from contraction with the heat; then turn the top end downwards and let the breadfruit stand so on the hot fire for ten or fifteen minutes or until the latter end becomes as charred as the other. The crust can be broken up by inserting a knife from the top and downwards, along under the surface, and pushing it off thus leaving a nice, white, spherical form to be sliced lengthwise on every side towards the center, with the heart untouched. Otherwise, scrape off the charred surface and there will remain a brown crust. Cut into it through the center lengthwise, and take out the heart so as to spoon out the fruit. BAR. ED BREAD FIRUIT. Miss TENIRA HENRY. Pare off the skin of a breadfruit in the same stage as the above, cut it in half, lengthwise; then cut it partially into quarters lengthwise, from the outer side, leaving the two halves still complete. Wash the breadfruit well in water and place it in a baking pan, turning the outer parts upwards, pour in a small teacupful of water to cause steam, and let it bake in the same manner as bread, sprinkling it if need be, after the water dries up, to keep it from burning. When a nice, crisp crust has formed, the breadfruit is cooked, which can easily be tested by seeing if a fork meets with no obstruction in pricking it through. STEWED BREAD FIRUIT. Fresh breadfruit is very nice in stews instead of potatoes, but it requires more boiling than the latter. Small pieces of it cut up into soup are also excellent. In either case the bread- fruit must not be cooked first, but used in its crude state. 45 G R EEN PA PA IA DISH WITH ONIONS. Take a papaia that is just maturing but not in the least turning yellow, peel it and wash off the milky sap, cut it open and scrape out the seeds. Slice up the fruit as thin as shav. ings and boil it in two waters, pouring on boiling water for the second time. When cooked, drain off the water, fry some onions, and turn the papaia into the frying-pan with them. Season with salt and pepper and a tablespoonful of vinegar, and cover it over, letting it remain fifteen or twenty minutes upon the fire, turning it over occasionally with a spoon until all be well blended together. The papaia will then be ready to serve. KOHL-RAB I (Chinese Turnip). MRs. SPENCER. This vegetable is found very often here now at the Chinese stands, Peel the roots, quarter, and cut them into thin slices. Boil in salted water until tender, then remove, and simmer a few minutes in the following sauce; a tablespoonful of butter, and a tablespoonful of flour cooked together (not browned). Add salt, white pepper, and nutmeg to taste. Thin it with boiling milk to the consistency of thick cream, and stir con- stantly until very smooth. Beat the yolks of one or two eggs, and whisk them into the sauce the last thing before serving. - EG G PLANT. Mrs. Spºropr. Boil whole, then turn out lengthwise into halves, take out the meat, and season lightly with salt, pepper, a bit of chopped onion (a teaspoonful of the juice is still better), add a little Very finely minced cooked chicken, tongue, veal or ham. Re- turn this mixture to the egg plant shells, and brown them in the oven, after sifting a few bread crumbs over them. STUFFED EGG PLANT. Mrs. W. W. HALL. | egg plant, I teaspoonful salt, 3 good sized tomatoes, 1 teaspoonful chopped onion, | teaspoonful nutmeg, teaspoon- 46 ful pepper, 1 tablespoonful of butter, bread crumbs. Cut a medium sized egg plant into halves and scoop out the center leaving a wall inch thick. Chop the portion taken out, peel and chop the tomatoes and mince the two together, add the seasoning, return the mixture to the egg plant shells, sprinkle with bread crumbs and bake forty minutes in a moderate oven. This is excellent. BAKED EGG PLANT. MIRs. W. D. ALEXANDER. One pint steamed egg plant, 1 pint bread crumbs, 2 well beaten eggs, salt, pepper and butter. Mix and bake in the OWell. - CREAMI LETTUCE.-MRS, SPENGER. Trim off the outside leaves, cut the heads into two parts (if large), boil in slightly salted water, press and chain thorough- ly, and pour over them a rich, highly seasoned cream sauce. FRESH FRIENCH B E ANS. M.R. A. MARoups, Fresh beans are much appreciated in French cooking, but the idea of serving on a table this vegetable simply boiled in water without salt, to be eaten with a little meat gravy, would be ridiculed by the poorest peasant. A number of ways are known for their preparation. The most appreciated is “a la maitre d'hotel.” Clean the green beans and take away all their threads, throw them into boiling water with plenty of salt. Let them boil until well done, take them out and drain them, but do not let them get cold. Put them in a saucepan with a good piece of butter and whatever condiments you please (nutmeg, cinnamon, sage, onions, etc.). When frying, add a spoonful of flour, stirring well so it does not burn. Then add a little warm water or broth, or solution of Liebig’s 47 extract of meat. Thicken with the yolk of an egg beaten up with a little milk or cream, and when ready to serve very hot, throw in a little vinegar or lemon juice, if a little acidity is agreeable. ONIONS.–MR. A. MARQUEs, To make a very savory dish with fresh onions, wash them and cut off their tops; throw them half an hour in boiling water, and afterwards in cold water and take away the first. skins. Throw them in a sauce of fried butter and flour, flav- ored with aromatic herbs, sage, thyme, laurel, etc. Salt and pepper; add a good spoonful of fresh ground mustard and let them simmer gently until done and the sauce reduced to proper thickness. If agreeable, a little sugar can also be added. CARROTS.–MR. A. MARQUES. Boil the carrots; cut them in pieces, which are to be fried in butter or lard and a little flour. When the juice gets nearly exhausted add a little water, and when nearly done a sufficient quantity of vinegar and brown sugar. When ready and the sauce sufficiently reduced, serve hot. This is a very savory dish. Another Way of Cooking Carrots. Cut the carrots in very thin slices and let them fry very slowly with butter, a little sugar, salt and pepper, stirring them all the time. In another saucepan mix up 1 ounce butter and as much flour with 2 glassfuls of cream or milk, and sufficient salt. After 10 minutes boiling, throw the milk on the carrots, which must have been taken away from the fire. Let the mixture simmer, but beware not to let it boil. 48 IRISH M A CAIRON I.-MRS. A. F. JUDD. After mashing potatoes and taking out enough in a dish, leave a little in the kettle. Add grated cheese. When well mixed ſix nicely in a dish, brown on top and serve hot as a vegetable. A Nicº w Ay to cook cabi: A G B. Mrs. H. A. P. Cantºn. Chop the cabbage as for cold slaw, boil it 20 minutes, then drain carefully and cover it with milk; cook it until tender, season it with salt, pepper, a little butter, and just before serving add the yolk of an egg beaten with cream. CREAM C A B B A GE.-MRS, HASCALL. Fill an ordinary vegetable dish with chopped cabbage, sprinkling a little salt and pepper through it. To small cup rich milk (cream is better) add 1 tablespoonful butter, 2 table- spoonfuls sugar and boil. Take from the fire and stir into it 2 well beaten eggs. Set over the teakettle till it thickens like boiled custard. Then taking from the fire, add cup vinegar and quickly pour it over the cabbage. Cover and put in a cool place. To be eaten cold. Very nice. CA B B A GES. M.R. A. MARQUES. Clean the cabbages and bleach them in boiling water for half an hour. Take them out and pass them in cold water; drain and squeeze them, take away all the stems of leaves and stumps. Hash up all the rest. Then prepare on the fire a pan with a piece of butter and some bacon cut up in small pieces; when the bacon is fried to a fine golden color, add suffi- cient broth (but not in excess) and the hashed cabbages, pep- per and salt to taste. Let them boil slowly for 2 or 3 hours, adding fresh warm broth if necessary, but having the 49 liquid reduced to a kind of sauce to finish. The butter can be replaced by good fat from roast meats, or by lard; and also sausages can be added in the dish. BAR. ED TOMATOES.–MIRs. HASCALL. Pare the tomatoes and slice a layer in the bottom of a well buttered baking dish. Sprinkle with bread crumbs, a little salt, pepper, and sugar. Fill the dish with these alternate layers. (Some like a few slices of onion mixed with them.) Sift fine bread or cracker crumbs on top with some bits of butter. Cover and bake hour, remove the cover, and when a nice brown it is ready for the table. RICE CROQUETTES.–Mrs. H. A. P. CARTER. One pound raw rice, 1 quart of cold water, pint of sweet milk, 3 teaspoonfuls salt. Boil the rice with the water and milk, and salt when cool. Roll the rice into rolls with the beaten yolk of 2 eggs and bread crumbs on the outside and fry in hot lard. Very nice. BREAD CROQUETTES.–MRs. W. D. ALEXANDER. Chop the bread very fine, removing any hard or brown crust. Soak with hot water, not too soft. To a pint bowlful of the bread allow a heaping teaspoonful of butter, 1 egg well beaten, salt, pepper, sifted sage to season well. Make into little cakes, dust in flour and fry a light brown. They are good without the egg, adding a rolled cracker with the seasoning. GREEN CORN PUIDDING...—MRS. W. W. HALL. 4 ears of green corn, two eggs, 1 pint of milk, butter size of an egg, three tablespoonfuls of flour, salt and pepper. Cut the lines of corn down with a sharp knife, then with the back 50 of the blade scrape from the cob; this leaves the hull of the corn on the cob, taking only the inner part. Beat the corn pulp thoroughly with the other ingredients; pour into a baking dish and bake one hour. Serve as a vegetable. This same mixture stewed is very good. zºº STUFFED PEPPERS.–MRS, SPENGER. Take large, sweet green peppers, cut a hole in the stem end and remove stem and seeds. Stuff them with the same kind of force-mat that you would use for a turkey, put them into a baking dish with a little stock or water, and bake, basting occasionally. The peppers must be placed open end up in the dish. A simple stuffing of crumbs seasoned with butter, salt, pepper, onion and parsley, is also very nice, and so is sausage meat, mixed with bread crumbs. FRIED B.A.N.A.N.A.S.–MRS. P. C. Jon Es. Take the large bananas and cut them into three slices lengthwise, then fry either in batter or plain. - BANANAS. The best kind of bananas for cooking, is the large Hawaiian banana, or plantain, found generally at the Fish Market. BARTED BAN ANAS.–MRS. P. C. Jon Es. Take fully ripe bananas, put in a pan with a little water, and bake in the oven. When done sufficiently, they will burst open. Bring on the table without removing the skins, so as to keep them hot. Eat with a little butter and sugar. 51 SLICED BANANAS.–MRS. P. C. Jon Es. Take any kind of fully ripe bananas (excepting the plantain), slice quite thin, into a dish, sprinkle a little sugar and grate nutmeg over the top. Let this stand half an hour. Just before taking to the table add cream or milk. Nice for lunch or tea. BANANA SAUCE.-Mrss M. E. EMERSON. A delicious sauce may be made from almost any kind of mellow banana (excepting the Chinese variety) by peeling the fruit, and putting over the fire in a porcelain lined saucepan with a cup of sugar to every seven or eight bananas, also a cup of water. Lemon, orange or tamarind acid, is then to be added to suit the taste. FRIED TOMATOES.–MRs. ADA GARTLEy, Philadelphia. Cut tomatoes in thick slices, fry them in butter turning them to cook well; when done lift them onto a hot dish, or slice of toast, then make a gravy by pouring into the frying pan a cup or more of sweet milk; thicken with flour, season with pepper and salt, and pour over the tomatoes. This is excellent for a lunch dish. MACARON I AND OTHER CHEESE PREP- ARATIONS. MIACARONI. A L’ITALIENNE.-Mrs. W. W. HALL. Four pounds of beef, eight slices of salt pork, one onion. Put the pork in the bottom of the saucepan with the onion and the beef, and let them simmer till all the juices are ex- tracted, then put in one tin of tomatoes, and cook for an hour and a half. Stew the macaroni in fresh water till tender, then 52 drain, strain and salt the beef stock. Till a baking dish with alternate layers of macaroni and grated cheese, then pour over it the stock, and brown in the oven. One fourth of a package of macaroni with this quantity of beef will fill a 2 quart baking dish. This is a good luncheon dish, and is just as good warmed over the second day. A good soup is made by adding water to the stock which is left and seasoning to suit the taste. Do not boil soup; let it simmer always. VERMICELLI.-MR. A. MARQUES Boil with a little salt 1 pound of fine vermicelli in sufficient quantity of milk or simply in water, and, when cooked, drain it off. Beat 4 eggs, white and yolks together, in a large bowl, gradually incorporate with them 7 ounces of butter melted and fried for the purpose, stirring the mixture all the time until completed. Then pour into the bowl the vermicelli and 4 ounces of grated cheese, some nutmeg and cinnamon, mix well together, put the mixture in a baking form, properly buttered and breaded, and place it in the oven, or bake it with fire under a cover for more than 1 hour until it gets to be of a fine golden brown. MIACARON I.-MR. A. MARQUES. Throw into 2 pints of boiling water, with proper quantity of salt, 1 pound of macaroni broken into small pieces. Let them boil slowly for about 1 hour and let them drain. In the mean- while, fry in a saucepan 2 ounces of butter, into which you throw the macaroni, let them fry over for a few minutes, then wet them with a spoonful of good meat juice or gravy, or with a solution of Liebig’s extract of meat, throw over them about 2 ounces of grated cheese (not strong and sting- ing), add a little nutmeg or spices, and after stirring thorough- ly serve very hot. * | tº º º º - º ºn \ º - \\ º -\ - * * º ". - * * º, - º º º 53 MLA CARONI MILANOISE. – MRs. JAMES G. SPENCER. Soak well and boil in water a large coffee cup of Italian macaroni. Drain well when done and put in a baking dish. Take a teaspoonful of chopped parsley, 1 of celery, 2 of onion, a pinch of summer savory and a tablespoonful of butter, fry together for a few minutes, then add a small can of tomatoes (draining off a part of the water and using the same amount of soup stock, if you have it). Stir until the tomatoes are well cooked, then add a little sugar and salt to taste, strain and turn over the macaroni. Sprinkle the top with grated Parme- San cheese and bake half an hour. Grated Parmesan cheese can be bought of Lewis & Co., grocers. It is ready for use and is very nice for use in making Welsh rarebit, fondu, and other dishes requiring grated cheese. º WELSH RAIREBIT, MRS. J. D. BREWER. Cut nice California cheese into pieces half an inch square. Put it into a saucepan with a little mustard and pepper, using a few spoonfuls of milk. When it is nicely melted pour it over bread and serve very hot. CHEESE FON DU.-(Excellent.) 1 cup bread crumbs, very dry and fine, 2 scant cups of milk, rich and fresh or it will curdle; pound of dry old cheese grated, 3 eggs, whipped very light, 1 small tablespoonful of butter, melted, pepper and salt, a pinch of soda dissolved in hot water and stirred into the milk. Soak the crumbs in the milk; beat into these the eggs, butter, seasoning and lastly, the cheese. Butter a neat baking dish, pour the fondu into it, strew dry bread crumbs on top, and bake in a rather quick oven until delicately browned. Serve immediately as it soon falls. This is Marion Harland's receipt and is all that she claims for it, an excellent dish for luncheon. 54 CHEES E FINGERS. Roll thin some good pastry, cut into strips about four inches long and less than two inches wide. Strew each strip with grated cheese, season with salt and pepper, fold lengthwise and pinch the edges together, bake in a quick oven. Wash over with beaten egg and sprinkle powdered cheese upon top, then shut the oven door just long enough to glaze them, which will only take a minute, then pile them log-cabin fashion on a hot napkin laid folded on a hot plate; eat at once as they are not good cold, but make a nice relish when well prepared. CRAC RERS AND CHIEES HE. – MTSs SARA RING. Take Boston crackers, split them and spread well with butter, sprinkled liberally with grated cheese and bake in a quick oven. They are very nice. E. C. C. S. QUARER OMIELET.-MR. A. MARQUES. Generally omelets are made heavy; they do not rise and give the volume of food which might be expected, through the single fact of their being carelessly and insufficiently beaten. The present proved receipt will make a very hand- some and profitable dish if carefully made, and directions minutely followed. Take 3 eggs, cupful milk, 14 tablespoon- fuls of corn starch, 1 teaspoonful of salt, 1 tablespoonful of butter. Break the eggs and separate the yolks from the whites; beat well together the yolks with the corn starch and the salt. Beat the whites to a stiff froth and mix them very thoroughly with the well-beaten yolks and starch. When thoroughly stirred, add in the milk. Put the butter in a well- 55 heated omelet pan, to which a cover has been prepared that will fit closely. When the butter is melted, pour into the pan the mixture which has been kept well stirred, cover the pan and place it on the stove where it will brown, but not burn. Six or seven minutes are sufficient time for the cooking; fold the omelet in half and turn out on a hot dish. Cream sauce may be poured around it when served. Likewise this omelet may be flavored to taste, or fried chopped parsley, celery or tomatoes may be added when the mixture is being poured into the pan. But if the yolks and corn starch are thoroughly beaten, and if when the stiff whites are added they are well incorporated, and if the pan and cover are very hot, there can- not be failure. SCRAMIBLED EGGS.–MRs. P. C. Jon Es. To 3 eggs add 1 cup of milk, a little salt and small piece of butter. Put in a tin pail and stand in a saucepan of boiling water, stir until it thickens. Put in a dish and add pepper over the top. - A NICE WAY TO COOR EGGS. Put the eggs into a bowl and pour over them boiling water. After a minute or two pour the water off, and again pour on boiling water. Cover the bowl and in three or four minutes they will be soft-boiled, a longer time in the water makes them harder. Eggs cooked this way are very delicate. A NICE OMIELET.-MRS. ATHERTON. Four eggs beaten very light, 1 cup of milk, 1 soda cracker rolled fine, 1 teaspoonful butter, and a little salt. Fry in hot butter. Turn only one-half on the other. 56 NICE OMELET.-MR. A. MARQUES. Improvement on Mrs. Atherton's “Nice Omelet,” taken from what the French call “Omelette au Pain. Take 2 slices of good bread, or what is better still, 2 soda crackers; let them soak for about 2 hours in a cupful of cream or milk; add salt, pepper and nutmeg to taste (some people add also a small spoonful of fine-grated cheese). Mash all up together, and when you have obtained a fine homogeneous paste, incorporate it thoroughly with 4 eggs, the whites and yolks of which must have been very thoroughly beaten sepa- rately. Throw this mixture in a frying pan with very hot butter on a quick fire. As soon as the omelet has become firm, turn it over in the pan, leave it in for 1 minute more, so as to cook the upper part, and serve either alone or with some kind of agreeable sauce. A mushroom sauce is very much recom- mended. Mrs. Kinney says: Drop eggs to fry or poach into muffin rings. It prevents the white of the egg spreading. DEVILLED EGGS.–MRs. HASCALL. Boil 6 or 8 eggs hard, lay in cold water until they are cold. Take off the shell, cut in halves, slicing a bit off the bottoms to make them stand upright; extract the yolks and rub to a smooth paste with a little butter, salt, pepper, a very little mustard and just a dash of vinegar. Fill the hollowed whites with this, and send to table on bed of chopped cresses, sea- soned with salt, pepper, vinegar, and a little sugar. Lettuce or white cabbage may be used instead of the water cresses. HARD BOILED EGGS.–MRS. W. D. ALEXANDER. Scrape or mash hard boiled eggs very fine. Add a very little mustard, vinegar and sweet oil. Butter may be sub- stituted for oil. º, Z * T- / - ºn aſſº a ſº ºn. A ſº º, º ſº a ſº ſº. J/º/ . Zºº - * . . . /*C2 v J & Yº 4. A º/ . ºl, a A /* , , , ºn - * . . . . - ſee / º * ſº - 3 - º | º, ſº ſº ºf " . (? º ſº lºc, , % ſº tº º, º Jº / J. * º a dºº- ſº a tº º º ſ ſº a / / . ºle -ſ ºv. of &epſ ºc º º, ſº Wº ºn a ºn ſº !, * o/, / º & Jºº 57 You will think you are eating something finer than lobster salad. Good also for sandwiches—a nice variety for the children's lunch baskets. MIUSHRO OM OMIELET. Clean a cupful of large button mushrooms—canned ones may be used—and cut them into bits. Put into a stew pan an ounce of butter, and let it melt, add the mushrooms, a tea. spoonful of salt, half a teaspoonful of pepper, and half a cupful of cream or milk. Stir in a teaspoonful of flour, dis- solved in a little milk or water to thicken if needed. Boil ten minutes and set aside until the omelet is ready. Make a plain omelet in the usual way, and just before doubling it, turn the mushrooms over the center and serve hot. CHEESE OMIELET. Cheese omelette should be made by breaking twelve eggs into a bowl and beating lightly with a fork for a minute only. Add one cupful of milk and two ounces of Parmesan cheese, grated. Season with salt and pepper. Put in a frying pan two ounces of butter. When melted pour in the eggs. When they thicken sufficiently fold in two and serve immediately. The secret of a good omelette depends mainly on two things —a careful adjustment of heat, so that the eggs cook suffi- ciently on the outside to bear turning, while they are yet soft on the inside, and a rapid service when cooked. The best made omelette will spoil if kept waiting. 5S SALA D.S. LO BSTER SALA.D.—MIRs. Hypſº. The yolks of 2 raw eggs beaten with the yolks of 2 hard- boiled eggs mashed fine. Add, gradually, 1 tablespoonful made mustard, 5 tablespoonfuls melted butter or salad oil, 1 teaspoonful salt, pepper to taste, and cup vinegar. Beat the mixture a long time, then add a cup of thick cream. If desired, add brown sugar and lime juice, about a teaspoonful of sugar. Take the small, crisp inside leaves of lettuce that has been kept a long time on the ice. Lay a row of them round the salad dish, put the lobster in the center, pouring over it a part of the dressing. Then lightly tearing the remainder of the crisp lettuce, put it on top of the lobster, pouring the remain- der of the dressing over it. Garnish with the coral of the lobster and 2 hard-boiled eggs cut in rings. HERRING SALAID. - MRs. E. HoFEMAN. Cut with a knife in very small pieces equal quantities of herrings, veal or beef, roasted or boiled, potatoes boiled and cold, apple or bananas and boiled beets. A smaller quantity of onions, pickled cucumbers, hard-boiled eggs. Season with mustard, capers, pepper, oil and vinegar. COLD SLAW DRESSING. M.R.S. P. C. JONES. Beat 2 eggs in a bowl that will fit in the top of a tea- kettle, add 4 large spoonfuls of water and 4 of vinegar mixed, an even teaspoonful of salt and 1 of sugar, butter size of a small egg. Place the bowl in the teakettle and stir until thicker than boiled custard; then strain and leave it to cool. This dressing is very nice on raw tomatoes. - a 4 / .” - 3 6 . /4, 2, 2/ 4T - // 24/4; º, &cºal flowaye...ſ. a //, / 7. * . - ~ . ** a ſºc/f?/, / evºl 25 ºn, e.… Cº. Cºcaº- - - º 'ºrº £º ºw. º zºº * /º * /* * …, & r *…, ſº *** - / º ºa º º º . º ºf | 59 SALAID OF ALLIGATOR PEAR. Mash the pear and put it, in a pretty shape, in the center of a dish with crisp lettuce leaves around the edge, and pour over it a nice mayonnaise dressing; or the pear may be sliced instead of mashed; or mash the pear and beat it into the mayonnaise dressing and pour over lettuce. - MLAY ONN A ISE SA UCE.-MRS. W. F. ALLEN. Take the yolks of 4 eggs, and with a fork or egg-beater beat into them, a few drops at a time, salad oil enough to thicken it sufficiently, so that when vinegar is added to season it, it will be still the consistency of thick cream. It will require a cupful or more; then add a pinch of cayenne pepper and salt to taste. To be used for chicken, shrimps, etc., etc. Suggestion.—Anyone making this sauce must bear in mind that in putting in the oil haste makes waste-Ed. POTATO SALA. D.—MRs. J. O. CARTER, Select 25 medium-sized potatoes. When cold, peel and cut in thin slices; season with fine salt, black pepper and a table- spoonful of finely chopped onion; add enough sweet oil to mix well with the potatoes, which, with vinegar to suit the taste, must be thoroughly stirred with spoon or hand, care being taken to break the slices as little as possible. The salad will be better if the potatoes are prepared as above several hours before serving. For the dressing, take the yolks of 3 eggs, with a little cayenne pepper, and beat, stiffening with the addition of sweet oil, the very best, dropped very gradually while the beating is continued. If the oil is added too fast the mixture will curdle. When this is stiff enough to adhere to the fork and leave the dish, add fine salt and mustard, which should be mixed over night, to suit the taste, making as thin as required with vinegar. Mix a part of the dressing with the potatoes, and pour the remainder over a short time 60 before serving. The salad is improved by first laying finely cut crisp cabbage in the bottom and on the sides of the dish to be served with the salad. POTATO SALA. D.—MIRs. W. D. ALExA.N.D.E.R. Peel and chop fine freshly-boiled potatoes and mix with them a chopped onion. Make a dressing of cup of vinegar, 1 tablespoonful of butter, and pepper and salt to taste. A little mustard improves it. Place the dressing over the fire till it becomes very hot, then pour over the potatoes, mixing well. This is a fine relish for tea with bread and butter or cold meat. FRIENCH SALAD.—MRS. W. F. ALLEN. Take the fresh tender leaves from a five-cent head of let- tuce. Wash and drain them, then lay them lightly in a cloth on ice until needful for use, then break them in pieces small enough to eat easily with a fork. Dress with 2 dessert spoons of oil well shaken through them, a tablespoon of powdered sugar and pepper. Take the salt you need in your salad spoon and dissolve it with the vinegar, about a tablespoonful if not too strong, and turn over, shaking all well together with salad fork and spoon. TOMATO JELLY. One and one-half pints canned tomatoes, 4 box Cox's gela- tine, 1 gill cold water, 1 teaspoon sugar, 4 teaspoon salt. Soak gelatine in cold water 2 hours. Heat tomatoes to boil- ing point; add gelatine, sugar and salt; strain and set in moulds to harden. One head of lettuce, pint of mayon. 11a1Se. 61 YEAST AND BREAD. HOP YEAST. M.R.S. KITTREDGE. Peel four medium-sized potatoes and put in a quart of water. Tie a handful of hops in a muslin bag and put in the water; cover the saucepan, and let boil till the potatoes are quite soft. Then have ready in a bowl a cup of flour, a table- spoon each of salt, sugar and ginger. Mash the potatoes fine and put in the bowl; pour the boiling hop water over the whole, stirring all briskly together. When nearly cold add a cup of good, sweet yeast. Let it stand till light, then bottle tight and keep in a cool place. In a warm climate the yeast should be renewed as often as once a week. POTATO YEA ST-MISS Sopºſiº EMERSON. Grate one good-sized potato, add to it one and a half heap- ing tablespoonfuls salt and three of sugar. On this mixture pour one pint of boiling water, stir it up, set it away till lukewarm or cool, when add a tablespoonful of yeast. Pour into a large-mouthed glass jar. In 24 hours it will have risen and be fit to use. In a warm climate this yeast must be made every six or seven days. If there is no potato at hand, a small-sized kalo will do instead. In this case the grated kalo, the salt and the sugar must be set over the fire in a porcelain- lined saucepan, and with the pint of boiling water poured in, allowed to boil up gently—just a minute and no more. P OTATO SPONG E. – MISS JULIE BECR WITH. Four large potatoes or 6 small, 1 cup warm water, 2 heap- ing tablespoonfuls flour, 1 bottle yeast. Boil the potatoes, and, when done, peel and mash thoroughly. Stir in the 62 water, then the flour, then let it cool. When only slightly warm, stir in the yeast and put in a warm place near the stove to rise. Let it rise 3 hours, or more if necessary, then mix with the flour and a pint and a half of milk, or as much as is wanted. The above makes 2 tins of biscuits and 2 good- sized loaves of bread. Mix with flour as soft as can be kneaded with the hands, then knead 15 or 20 minutes and cover up to rise over night, or 5 hours during the middle of the day. When risen, take half of the dough for biscuit, add butter size of an egg, and a heaping tablespoonful of sugar. Knead until smooth, and when cut with a knife the holes inside are seen to be small., Then roll until it is an inch in thickness; cut out the biscuit and put in 2 tins; set near the stove to rise an hour, then bake. Take the remainder of the dough, knead until smooth, as above; put into greased tins, making a hollow in the center with the edge of the hand, and put with the biscuit to rise. The bread requires a longer time in which to rise than the biscuit. When risen, prick quickly with a fork and bake in a moderate oven, covering the tins with paper. When it does not stick to the tins any- where, and can be shaken around in the tin, it is pretty sure to be baked through; but if on taking it out of the tin it is not slightly browned all over it does no harm to put it back in the oven a few minutes. POTATO YEA ST BIREAD.—MRS. ANNA Sºviſºr ANGE. To 12 potatoes well-boiled or steamed, mashed and rubbed through a sieve or colander, add 1 quart of warm water (ad- ding to it when rubbing the pulp through the colander), a teaspoonful of salt, and flour enough to make a very stiff batter, the flour to be added as soon as possible that it may mix well. When cool enough add 1 pint of lively yeast, such as common yeast bread is made of. This batter to stand 4 or 5 hours until well raised (which will show its life by spark- ling and foaming). Then knead in flour sufficient to make it very stiff; then make into loaves or biscuits as you wish. Let it stand in a moderately warm place till it rises up 63 well, when it is ready to bake. If in rising it should become a little sour, add a little soda, as little as possible. You can- not have good light bread unless your potatoes are fresh and mealy. If you do not like so much potato, you can take half the batter when well raised and add a pint of milk or water, with a little butter to the batter, making the bread the same. It may take a little longer to rise. The remainder of the batter will keep in a cool place for some time and may be used to raise a new brewing of yeast. This bread bakes very quickly, and if the directions are followed will be light and good. BROWN OR GRAHAMI BREAD. Miss S. E. EMERSON. To have a loaf risen and ready to bake by the morning fire, about 9 o'clock in the evening sift into an earthen bowl one- third of a quart of white flower and two-thirds of a quart of brown or Graham flour, the latter unsifted. Give the yeast jar a shake and pour into this flour 2 large spoonfuls of light yeast. Then stir in either milk or water slowly and a little at a time, till you have a batter thick enough to knead. If you have a sweet tooth, add a little brown sugar or molasses; lacking the latter, honey may be used. Now set away your stiff batter, well covered up, and attend to it the first thing in the morning, when, if it is risen, stir well or cut with a knife till the air cells are broken, and drop into a well oiled bread tin. Wet a spoon in water and smooth off the top a little and set away by the stove to rise. It may take over an hour to rise, but often less time will do it. When you see it has risen, and the surface is slightly cracked, set the loaf into a slow oven and bake steadily. It must be borne in mind that brown bread requires a much longer stay in the oven than does a corresponding loaf of white bread. P A RR ER HOUSE ROI, LS, Mrs. Hypº. Two quarts of flour; make a hole in the center and put in 1 tablespoonful sugar, butter size of an egg, 1 pint of milk 64 (boiled, but cold), cup yeast. Stir, and let it rise over night. In the morning knead 15 minutes. Let it rise till 2 p. m., then roll thin and cut round; put a little butter on one half and double over. If made in the morning, let it rise till noon; then knead 15 minutes and let it rise till 2 p.m. PENNSYLVANIA R Usix. Mºs, M. P. CHAMºntain. Two pounds flour, 1 pint of good new milk, 2 tablespoon- fuls of good yeast. Set the sponge to rise over night. Early in the morning add a little salt, 2 large spoonfuls of sugar (either white or brown), 3 large spoonfuls of butter, 2 well beaten eggs, and half a nutmeg; add flour till it is of the con- sistency of bread dough. Knead well for fifteen or twenty minutes, and set it to rise again. When risen, mould into cakes as large as a hen's egg, place in pans and set to rise again. When well raised, beat the white of an egg with a little white sugar and brush them over the top. Bake fifteen or twenty minutes in a quick oven. - . BOSTON BROWN BIREAD.-Mrs. M. P. CHAMBERLAIN. One quart corn meal, 1 teaspoonful of salt, 1 quart wheat meal, 1 cup molasses, 1 cup lively, sweet yeast. This makes one large loaf. To put the ingredients together, sift and scald the corn meal rather dry, putting in the salt. When cool, add the wheat meal, not to be sifted (look over that there be no insects in it). A good way to insure it to be light is to take at the same time of scalding the corn meal, half of the wheat meal, and put the yeast into it with a cup of lukewarm water. This will make a stiff batter. Then put the remainder of the Wheat meal over this bowl of batter and set it in a moderately warm place until the dry meal begins to crack open; it is then ready for mixing with the scalded corn meal. If a little sour, add soda enough (perhaps a small teaspoonful) to make it sweet; dissolve in a very 65 little water or milk; or if your batter seems too thin, sift it in dry, putting the dry meal from the top of the batter; also put a little soda in the molasses as you put it into the mixture. It should be about as thick as can well be stirred with a large spoon. Then pour it into a well buttered, deep bake pan, smooth it over the top with your hand or spoon dipped in cold water, cut it across the top and set it to rise in a moderately warm place, about 2 hours. When the cuts open and the top of the loaf cracks, it is time to put it in a quick, hot oven, and keep a moderate fire for three hours. If it stands in the oven until the fire is entirely down, and even all night, if put in p. m., it will be ready for breakfast. BROWN BREAD. MIRs. J. O. CARTER. Two cups of sour milk, 1 cup molasses, 2 cups of Indian meal, 1 cup flour (coarse preferred), 1 teaspoonfuls soda; add a little salt, and steam for 3 hours. NICE BREAD.— Mrs J. M. CookE. There must be good yeast. Into 3 quarts of sifted flour rub large spoonful of lard, the same of sugar, and a tea- spoonful of salt, 1 small cup of yeast in water or milk, and water enough to make a stiff batter, cover and let it rise over night. In the morning work in flour enough to mould up, using as little as possible, and have it free from the hands. Allow it to rise in a warm place till it is light, then divide it into 3 loaves, handle lightly and put it in pans. When light, bake 1 hour in a moderate oven. When removed from the pans stand on the side to cool. BREAD-(Micronesian Receipt). — MRs. H. BINGHAM. For yeast and wetting use the toddy gathered by the na- tives from the buds of the cocoanut tree. If freshly gathered more time is required for rising. The best way is to put fresh toddy that is brought in at night in a close bottle, and tie the 66 cork down. In the morning put your flour (allowing about 1. quart of flour and 2 gills of toddy for each loaf) into the mix- ing pan, make a hole in the center, and pour in the foaming toddy, as soon as the cork is removed. Add a very little dissolved soda, a little salt, and stir quickly. Knead thor- oughly, keeping the dough as soft as possible, mould into loaves and place in the pans. In 4 or 5 hours, and often less time, it will be ready for the oven, which should be moder- ately hot. The time required for baking depends of course upon the size of the loaves and character of the oven. Biscuit may be made as with any other yeast dough. When steamed from 1 to 1 hours they are excellent for pot-pie. BREAD FROM WIHO LE Yº E.A.T. FLO UR, Mrs. Connºrra AMON. This is made just like any other bread only for white flour is substituted whole wheat flour in proportion of two parts whole wheat flour to one of white flour. A little sweetening as for Graham bread is liked by most every one, say three tablespoonfuls of sugar to a quart of flour. This is a matter of taste. Bread is delicious baked in cylindrical tins; it gives a nice tender crust all over, and preserves the sweetness of the loaf; the large-sized baking powder tin is a good size. When ready to form your loaves put the sponges into the tins, filling them about two-thirds or three-fourths full–experience will have to teach this—set them aside like loaves till light enough to bake, then put the covers on and bake, standing the tins in the oven of an hour. The oven must be steady and moderate. - 67 BREAK FAST AND TEA CAKES. W HEAT MIEAL CARES.–MRs. CAPT. LUCE. Put the quantity of wheat meal you wish to use into a bowl with a sprinkle of salt, then with boiling water mix this meal to the consistency of rather thin dough Knead it up a little on the bread board using flour to keep it from sticking. Roll to inch thickness, cut in diamonds and bake. G R A HAMI MIUIF FINS.–Miss JULIE BECR WITH. One egg, cup sugar, piece butter size of an egg, 1 cup milk, 3 teaspoonfuls baking powder, Graham flour to make a batter thick enough to drop in rings without spreading. Thoroughly mix the baking powder with the meal, melt the butter and mix with the sugar and egg, add the milk and gradually stir in the meal. BIRE AIR FAST PUFFS.–MRS, FREAR. Three eggs, 3 cups sifted flour, 24 cups milk and a little salt. Beat the eggs very light, add 2 cups of milk and the salt, stir the flour in lightly with the egg-beater, add the | cup of milk, and bake in hot, buttered gem irons. For Graham gems, use 2 eggs, 1 pint of milk, 1 pint wheat meal and otherwise make as above. POP-OVERS.–MRs DR. RAYMOND, KAU. One cup milk, 1 cup flour, 1 egg well beaten, a piece of butter size of a nutmeg. Stir well together and drop into 68 hot gem pans, well buttered. Bake in a hot oven 20 minutes, and they are delicious breakfast cakes. JENNY LIND CARES.–Miss HATTTE JUDD. Four eggs, 1 cup white sugar, 2 teaspoonfuls soda, 4 tea- spoonfuls cream tartar, 1 quart of sweet milk. Mix with flour to a batter, and bake 15 minutes in cups or gem irons. NETTLE CAKES.–Miss HATTTE JUDD. Two eggs, 2 cups milk, 2 cups flour, 1 cup Indian meal, 1 teaspoonful soda, a little salt. Fry them + inch thick, or bake in cups. SIMPLE MUF FINS.–MRS. P. C. Jon Es. One quart of flour, 1 pint of warmed milk, 1 teaspoonful of salt, 1 egg, butter size of an egg and 4 tablespoonfuls of yeast. Mix and beat hard a few minutes. Mix at night and in the morning drop in buttered cups, and let it stand from 20 to 30 minutes, or until well risen, then bake. For tea mix at 9 in the morning, and let it stand all day. HOMINY CA KES.–MRs. HASCALL. Two cups cold boiled hominy (fine), 1 cup of flour, a little salt, 1 tablespoonful sugar, 1 teaspoonfuls yeast powder. Milk to make ordinary pancake batter—about 1 cups. SQUASH CAKES.–MRs. HASCALL. To about 2 cups of cold boiled squash left from dinner, add 2 eggs, 1 tablespoonful sugar, a little salt, 1 tablespoonful butter, 1 small cup milk, teaspoonful soda. Flour to make rather a stiff batter. Fry as griddle cakes. - 69 CORN CARES.–MRs. W. F. ALLEN. One pint of grated corn, 1 cup of milk, 1 egg, pepper, salt, 1 cup flour, a piece of butter the size of an egg. Fry on a griddle. - WAFFLIES.–Mrs. HASCALL. Two cups milk, 2 eggs, 3 cups flour, 1 tablespoonful butter, 4 teaspoonful soda, 1 teaspoonful cream tartar, 1 saltspoonful salt. Sift the cream tartar into the flour, dissolve the soda in a little hot water, beat the eggs very light; add the flour the last thing. RAISED BISCUIT.-MRS, DR. KITTREDGE. One pint milk, 1 tablespoon sugar, 1 teaspoon salt, 1 table- spoon butter, 1 cup yeast, flour enough to make a stiff batter. Let it rise over night. In the morning early make stiff with: flour and knead well on board. Put back in the bowl for a second rising. When very light, roll and cut in cakes half an inch thick. Let them rise half an hour, then bake. Cover the cakes with a cloth as soon as baked to keep them moist. CORN CARE.-MRS, J. B., ATHERTON. One cup flour, 2 cups corn meal, cup sugar, 2 eggs, 1 teaspoon butter, 2 cups sour milk, 1 teaspoon soda. BARIED RICE CARES.– One pint of sweet milk, 1 cup of soft-boiled rice, 3 eggs, 1 spoonful of yeast powder, 1 spoonful of melted butter. Thicken with flour or a stiff batter. Bake in gem pans. 70 CORN POP-OVERS.–MRs. J. D. BREWER. One pint sweet milk scalded; stir into the hot milk a coffee cup of corn meal, a piece of butter half the size of an egg, a little salt, 3 eggs well beaten and stirred in the last thing. No soda. - - GERMAN BREAKE AST CARES.–MRs. DR. WHITNEy. Two cups bread sponge, 1 cup sugar, 1 tablespoonful lard or butter, 1 cup milk. Work together, roll it out and bake in a pie tin. While hot, spread the top with butter, as much sugar as it will hold and sprinkle ground cinnamon plenti- fully over all. Some like this better with less sugar, say cup. POP ROBIN.—MISS FIDELIA Lyons. One quart of sweet milk put over the fire. When it comes to a boil stir in 1 egg beaten together with 2 spoonfuls of flour and a little milk and a little salt. Serve hot. A simple dish for tea. GOOD JOHNNY CA KE.-Mrs. W. D. A.L.ExA.N.D.E.R. One cup buttermilk, six tablespoonfuls Indian meal, 2 table- spoonfuls of dried bread crumbs sifted, a large tablespoonful of flour, one or two eggs, a small teaspoonful of soda and a little salt. If sour milk is used instead of buttermilk, add a little cream or butter. - griddle brºad. Mrs. A. F. Jupp. Roll dough (all ready for the oven) out rather thin, cut in diamond shape and broil on gridiron like steak. Eat hot with butter. Good for campers out. 71 GERMAN BUTTER CARES.–MRs. H. W. SoHMIDT. Two cups of flour, 4 cup of sugar, 1 tablespoonful butter, 2 eggs, 1 teaspoonful baking powder. Bake in a shallow pan, the cake to be 4 inch thick before baking. Before putting it in the oven scatter lumps of butter over the top, pressing them into the cake. Over this spread a cup of sugar mixed with a teaspoonful of cinnamon. POTATO PANCA KES-(German)—Miss J. BoDTE. Peel and then grate 12 or 14 good-sized raw potatoes, place the same in a large-sized sieve and let them remain 15 minutes to drain and evaporate. After this add 2 eggs, a table- spoonful of flour and a little salt. Then fry in butter, using about 2 tablespoonfuls of the batter for each cake. - - FRIED BREAD.—MRs. John WILDER. Dip the bread (stale of course) in hot water, make a batter of 1 quart sour milk, teaspoonful soda, butter the size of an egg, 2 eggs. Melt the butter before putting it in. Take the bread from the water, dip in batter and fry in hot lard. APPLE FRITTERS.–MRs. BRAY. Make a batter with one cup sweet milk, one teaspoonful sugar, 2 eggs, whites and yolks beaten separately, two cups flour, one teaspoonful baking powder mixed with flour. Chop some good tart apples, mix in the batter, and fry in hot lard. Serve with maple syrup. GRAHAM, GEMIS.–MRs. SPENCER. One cup of Graham flour, 1 egg, 1 cup of sweet milk, a pinch of salt, a small lump of butter in each compartment of the 72 pan (which must be iron). Let the pan heat on the stove before putting in the butter and batter. Bake 10 minutes in a hot oven. P A S T R Y . PUFF PASTE.-MRS, JAS, PRATT. One pint of flour, yolk of egg, 1 tablespoonful of butter, a little water, just enough to mix. Knead a little, roll out, fold, leave in a cool place three to six hours; unfold, add six ounces of butter in middle of paste, fold and roll gently one way, fold again, repeat folding and rolling six times, now a little flour on the places that stick, roll and wrap in a floured towel and set in a cool place 24 hours. FAMILY PHE CRUST.-MRS, JAS, PRATT. One pound flour, 3 pound butter and lard mixed; rub short- ening in the flour in lumps, not very fine; wet with ice water, roll and put on ice or in a cold place for 1 hour. SHORT PUFF PASTE. M.R.S. C. D. MILLER. One pound flour, 12 ounces butter, a little salt, 1 egg, and about ; pint of water. Spread the flour on a slab, take the egg, salt, half the butter, and at first, two-thirds of the water, adding as much of the remainder as may be necessary afterwards, work these together into a smooth, somewhat firm paste, then spread this out with the hands. Put the remaining half of the butter in the center of this sheet of paste, fold the sides over to entirely enclose the butter, and Iet this stand 5 minutes. Shake some flour over the slab and 73 roll the paste out into a long strip about a foot wide; fold this in three and turn it around to bring the side next to you and roll again; fold and leave this for about 10 minutes, then roll twice as before. (Each time the paste is rolled and folded is called by cooks “giving it a turn;" this kind of paste re- quires only 4 “turns.”) A GOOD PIE CRUST –(Two Pies). One pound flour, 4 pound lard, pound butter, cooled on ice, teaspoonful salt. Rub the flour, salt and lard well together, then add as much water as will bind it well together. Strew the pastry board with flour, and roll the paste to half an inch thickness. Divide the butter into three parts, spread one evenly over the paste, fold it up, dredge a little flour over it, roll out again spreading another portion of the butter as before until all is used. Cool on the ice before using. SODA CIRUST FOR MEAT PIES.–MRs. JAS, PRATT, ALBANy. One quart flour, 1 teaspoonful of soda, 2 teaspoonfuls of cream of tartar, wet with half sweet milk and half sour or buttermilk. POT PIE CRUST.-MRs JAS, PRATT, ALBANY. One quart flour, 3 teaspoonfuls baking powder, butter size of an egg; wet it with milk enough to make a dough as stiff as biscuits, then cut in small pieces and place in a steamer which has been buttered to prevent the dough sticking. Steam fifteen to twenty minutes then place around the meat in the platter. PUDDINGS, Pl ES, AND DESSERTS. A DELICIO US PUID DIN G. - MRs. W. C. PARKE. Four eggs, yolks beaten separately with 4 tablespoonfuls flour until very light. Add teaspoonful of salt, and mix gradually 1 quart of rich milk with this batter. Beat the whites of the eggs to a froth and stir in last. Bake in a quick oven 20 minutes. It is best to set your pudding dish in a pan of hot water while baking. Sauce. One cup powdered white sugar, cup of butter; rub them to a cream, add the white of 1 egg well beaten, nutmeg. When ready to serve, stir in 2 tablespoonfuls boiling water; flavor to taste. M ONTLIREY PUID HD LN G. M.R.S. KITTREDGE, One quart of milk, 1 coffee-cup bread crumbs, 3 eggs, 1 cup sugar, cup molasses, 1 tablespoon butter, 1 teaspoon each of cloves, cinnamon, allspice, 1 nutmeg grated and a little salt, 1 cup stoned raisins, each chopped citron and Currants. Put in pudding boiler and boil 2 or 3 hours. Use Cold Sauce. One cup white sugar, cup of butter, I tablespoon cream. Beat to a cream; add a little mace or nutmeg, or a spoonful of jelly beaten well into the sauce. BIRD's NEST PUDDING. Mrs. W. F. ALL.N. Prepare a coffee cup of tapioca by soaking over night in 3 cups of water. When you wish to boil it, turn off as much of the water as you can, and add 3 fresh cups. Boil 10 min- - 75 utes, stirring in a little salt and a tablespoon white sugar. The juice of a lime is an improvement. Pare and core several apples, and place in a round, deep dish. Fill the hollows with sugar, then pour over the tapioca jelly, and bake until the apples are soft. THE QUEEN OF PUDIDINGS.–MRs. W. F. ALLEN. One pint of bread crumbs, 1 quart of milk, 1 cup of sugar, yolks of 4 eggs, butter size of an egg, 1 grated lemon. Bake three-quarters of an hour, cool a little, then spread on a layer of jelly. Beat the whites well, then stir into them a cup of sugar, flavor with lemon and spread over the jelly. Brown slightly in the oven. Eat cold with cream. A UNT MARY'S PAP AIA PUDI) LN G. Cook the half of a ripe papaia for one pudding. After cook- ing the fruit till quite soft, strain off the water, season with sugar, a little nutmeg and the juice of one Chinese orange. Then beat up three eggs with milk to make a custard, sweeten to taste and mix with the fruit. Bake well and brown. SNOW PUD DING-MRS. W. F. ALTEN. Half of an ounce box of gelatine dissolved in a pint of warm water, the juice of 2 lemons and 2 cups of sugar. Set it away to cool. When it begins to thicken, stir in the whites of 5 eggs beaten stiff and sweetened. Put away to cool in a mould. Take the yolks, a pint of milk, rind of a lemon and a little salt, and make a boiled custard, and pour around the white part in the dish it is to be served in. FIG PUID HD IN G. M.R.S. J. D. BREWER. One pound suet chopped fine, 1 pound flour, loaf bread, 1 pound dried figs chopped, 1 cups molasses, 1 teaspoon soda, 76 1 teaspoon cream tartar. To be steamed three-quarters of an hour and eaten with hard sauce. Mix with milk or water. A VERY DELICATE RICE PUIDDING.-MRS. B. H. AUSTIN. One and one-half cupfuls of boiled rice and 1 pint of sweet milk. When boiling hot add the well-beaten yolks of 3 eggs, and 5 tablespoonfuls of white sugar, and stir on the fire until thickened like custard. Flavor with lemon and pour into a dish ready for the cake. Make a meringue of the beaten whites of the eggs, sweetened and flavored, cover the top, and brown delicately in the oven. This is far superior to a baked rice pudding. To be eaten cold. coco ANU't pudding. Mrs. Duport. Soak 3 tablespoonfuls tapioca in cold water over night, boil 1 quart of milk, add tapioca and boil 5 minutes, then add yolks of 4 eggs, 3 tablespoonfuls desiccated cocoanut, boil 10 minutes, turn into a dish to cool, beat the whites and 2 table- spoonfuls of sugar to a foam, spread on the top and scatter over with cocoanut, set in the oven to brown a little. A spoonful of sugar in the tapioca custard improves it. CHO.COLATE PUDDING._MRs. J. D. BREWER. One and one-half quarts of milk boiled, cake chocolate stirred in milk, small cup of corn starch dissolved in little water, add 2 eggs with 1 cup of sugar and a little salt. Cream for sauce. Suggestion.—Would not 3 spoonfuls of vanilla be an im- provement? COCOANUT PUDDING.-MRS. S. E. BISHOP. One heaping cup of finest bread crumbs, 1 tablespoonful corn starch wet in cold water, 1 cocoanut pared and grated, 77 cup butter, 1 cup powdered sugar, 2 cups milk, 6 eggs, nut- meg and flavoring. - Soak the crumbs in the milk, rub the butter and sugar to a cream, put with the beaten yolks. Beat up this mixture with the soaked bread crumbs, stir in the corn starch; then the whisked whites and flavoring; last the grated cocoanut. Beat hard 1 minute, pour into buttered pudding dish, the same it is to be served in. Bake in moderate oven of an hour. Eat cold, or warm with powdered sugar on top. Very nice. INDIAN PUID DING, MRS. C. C. ARMSTRONG. Six heaping tablespoonfuls of meal, 2 of butter, 1 tea cup of molasses, 2 spoons of ginger and a little salt. Pour into a quart of boiling milk. When put into the oven pour in a cup of cold water. Bake slowly. - PUFF PUHDD IN G. MRS, HASCALL AND MIRS, ATHERTON. One quart milk, 6 eggs, a little salt and 6 tablespoonfuls flour. Beat the eggs thoroughly, whites and yolks separately, then put them together. Add the flour and last the milk. Bake about 20 minutes, and serve immediately. SPICED PUID DIN G. -MRS. J. B. ATHERTON. One cup molasses or sugar, 1 cup sour cream, 3 cups flour, 1 cup raisins, 2 eggs, 1 teaspoonful soda. Boil 1 hours and eat with hot sauce. Spice. MIRS. SAIRA. H. GILMAN’S PLUM PUDDING. One 5-cent loaf of stale bread well soaked in 1 pint milk, pound raisins, cup currants, small piece citron cut thin, 78 full cup of sugar, 1 cup molasses, teaspoonful cloves, cinna- mon and nutmeg, cup butter and 4 eggs and a little salt. Bake in a slow oven three or four hours. Stir twice during the first hour and a half. BANANA PUIDDING.-MRS. HoFFMANN. Stew bananas and strain into the bake-pan and sweeten. Melt 1 tablespoon butter in a saucepan, add 2 tablespoons flour, 1 cup milk. Stir until cool, then stir in the yolks of 4 eggs, beat the whites to a froth and add them. Stir in thor- oughly spice and sugar. Pour on top of the bananas and bake about 30 minutes. COTTAGE PUID HD IN G.-MRS. W. D. ALEXANDER. One cup sugar, 1 spoonful of butter, 1 cup of milk, 2 cups of flour, 2 eggs, I teaspoonful of soda, 2 teaspoonfuls of cream of tartar. Bake 4 hour. Serve with sauce. SA G O AND STRAWB ERIR Y PUIDDING.-MRS. S. C. ALLEN. One cup sago, wash, and add 4 cups cold water, 2 cups strawberry juice, 3 tablespoonfuls sugar, and boil until the sago is cooked, then mould. Eat with custard for sauce, or it is nice with ice cream. PO OR MAN’S PUDDING._MRS. A. C. GREEN. One cup (or less) melted butter, 1 cup molasses or sugar, 1 cup sweet milk, 1 teaspoonful soda, 3} cups flour, 1 cup chopped raisins or other fruit rubbed in cup flour, tea- spoonful each of cloves, cassia and nutmeg. Place in boiling water, and cook 2 hours. 79 Sauce. One tablespoonful butter and 5 tablespoonfuls sugar beaten, add coffee cup boiling water. Steam 10 minutes over the boiling water in a teakettle. Nutmeg. POOR MAN'S PUDDING.-MRS, B. H. AUSTIN. One cup chopped suet, 1 cup sweet milk, 1 cup syrup, 3 cups flour, 2 cups seeded raisins, 2 cups currants, 1 teaspoon- ful soda dissolved in hot water, 1 teaspoonful each of cloves and cinnamon, and a few drops of extract lemon and vanilla, and nutmeg. Steam 3 hours in any sort of pudding dish. Sauce. One cup of sugar and cup water. Boil until quite thick, then add 1 tablespoonful of butter and 1 teaspoonful flour well stirred together and let it come to a boil. Flavor. IDELICATE INDIAN PUID DIN G.-MRS. W. C. P.A.R.R.E. One quart sweet milk, 2 large teaspoonfuls corn meal, 4 teaspoonfuls sugar (best brown sugar), 1 teaspoonful butter, 3 eggs thoroughly beaten, 1 teaspoonful salt. Boil the milk, sprinkle the meal into it, cook 10 minutes, stirring all the time. Beat together eggs, salt, sugar and teaspoonful ginger; stir the butter into the cooked meal and milk. Add gradually the egg mixture. Bake slowly 1 hour. Eat warm. Cream poured over the pudding is a great additional relish. SPONG|E PUID DIN G.-MRS. C. C. ARMSTRONG: Four eggs, 1 cup sugar, 1 cup flour, thoroughly beaten and steamed 14 hours. A sauce of sugar and butter, thicked with a little corn starch, and made acid with lime jº anarind, or whatever suits the taste for flavoring. S() BOSTON LEMION PUID DIN G. M.Rs. W. C. PARKE. Two cups of fine dry bread crumbs, small cup powdered sug- ar, half as much butter, 2 lemons, juice and grated peel of one. If limes are used 3 will be enough if large and juicy. Do not use the peel it is too bitter. Use 1 teaspoonful extract lemon instead. Two tablespoonfuls flour, prepared flour if you have it, if not, put a small teaspoonful baking powder in 2 table- spoonfuls of common flour. Five eggs, yolks and whites beat- en separately very light. Rub butter and sugar to a cream, add beaten yolks and lemon, whip very light, put in handful by handful the bread crumbs alternately with the beaten whites, then the flour. Butter a mould, pour in your pudding leaving room for it to swell, boil 2 hours steadily. A mould with cylinder in the center is best. Turn out upon a hot dish. Make a mixture as follows: 1 cup powdered sugar, 3 table- spoonfuls butter, rub to a cream. Juice of 1 or 2 limes, whipped white of 1 egg, 4 teaspoonful nutmeg, beat all to- gether. Pour this into the hole in center of the pudding dish and over the top. CHO.COLATE PUD DING—(Good)–MRs. P. C. Jon Es. One pint of milk, 5 even tablespoonfuls of grated chocolate, 10 tablespoonfuls of grated bread, 4 eggs, piece of butter size of an egg. Beat the yolks, add 1 cups sugar, the bread and chocolate with a little of the milk together. Boil the rest of the milk and pour the mixture into it, and let it thicken, stir- ring all the time. Put a little vanilla in. Put in a pudding dish and bake a few minutes. Beat the whites of the eggs with 3 tablespoonfuls sugar, put on the top and brown in the OWeIl. N PUDDING.-MRs. W. C. PARKE. Boil ºf ºr ſº eat 2 eggs, stir into them 3 tablespoon- fºlls f : both; also beat in a dessertspoonful of S1 butter; add this mixture gradually to the milk, as soon as it reaches boiling point, add a littie salt. Cook 10 minutes, stirring all the time. Turn into a pudding dish and serve very cold with powdered sugar sifted over the top, and with cream. If cream is not to be had, omit the sifted sugar and use jelly Saul Ce. LEMION PUID DING O R CREAMI.S.–MRS. W. C. PARKE. Mix 3 heaping tablespoonfuls corn starch with cold water enough to make a rather thin paste; pour this into 3 coffee cups of boiling water; add a pinch of salt. Cook till it thick- ens, stirring all the time. Add 2 coffee cups sugar. Take off the fire, add 2 eggs, well beaten, juice of 3 large limes and 1 teaspoonful extract lemon. Pour into a buttered dish, bake 20 minutes. Eat cold with sugar sifted over the top. Or after adding the eggs it may be returned to the fire and cooked a little longer, then flattened and poured into custard cups or glasses. These two receipts are economical, delicate, and good enough for “company” use. DAN ID Y PUID DIN G. MIRS. T. H. Hop RON. Boil 1 quart of milk 5 minutes in water; mix 2 tablespoon- fuls of corn starch with the yolks of 4 eggs, cup sugar, and pour into the milk. Stir quickly and take off at once. Beat the whites with cup sugar; spread over the pudding when cold; then put in the oven to bake. To be eaten cold. PORCUPINE PUD DING, Mrs. MAjor BENson. Prepare a box of gelatine as for wine jelly; substitute for the wine stoned fruit, either preserved or stewed. If canned fruit, add half the juice; flavor according to taste, a little lemon juice being advisable with most fruits. Turn it out S2 of the mould when cold, surrounded with rich custard; stick thickly with blanched almonds halved and quartered. CREAM TAPIO CA PUD DIN G. MIRs. CHARLEs AT, ExANDER. Soak 3 tablespoonfuls of tapioca in water 3 hours, put the same into 1 quart of boiling milk and boil 15 minutes. Beat the yolks of 4 eggs in 1 cup sugar, and turn into the pudding 5 minutes before done. Flavor with lemon or vanilla. Take the whites and beat to a stiff froth, add 3 tablespoonfuls white sugar and pour over the pudding. Bake until a delicate brown. Eat cold. CUSTAIRD SOUFFLE.—MIRs W. F. ALLEN. Two scant tablespoonfuls butter, 2 of flour, 2 of sugar, 1 cup milk and 4 eggs. Let the milk come to a boil; beat the flour and butter together; add to them gradually the boiling milk, and cook 8 minutes, stirring often. Beat the sugar and yolks of the eggs together, add to the cooked mixture and set away to cool. When cool beat the whites of the eggs to a stiff froth, add to the mixture, bake in a buttered dish 20 minutes, and serve immediately with cream sauce. PEACH P UDDING.-Mrss LAURA GREENE, Makawao. Pare, slice and stew ripe peaches, and sweeten to taste. Take 2 or 3 tablespoonfuls of pia, or arrowroot, a pinch of salt and a little sugar; wet the arrowroot with cold water, but do not make it too thin. Let this stand a while, then pour on boiling water to make it quite thick; add the peaches hot, and stir well. Let this stand till very cold, and serve with cream and sugar. S3 TAPIO CA. WITH FIG.S.–Miss LAURA GREENE. Peel and stew the figs, sweeten to taste; do not stew them long enough to break them; pour over them a tapioca pud- ding prepared like the pia in peach pudding. A little lime or lemon juice improves this. (Tapioca would need to be soaked well, and requires more cooking than pia.-Ed.) POT-PIE OF O HIAS OR O HELO ES.–Miss LAURA GREENE. Place the fruit in a round pot which has been well buttered. Ohias should be pared and sliced; add butter, sugar and spices. A little tamarind improves ohias. Take a lump of raised dough like bread; roll this rather long and narrow and put this over the fruit, around the sides of the pot, leaving it open in the middle. Put a little water in the pot to keep the fruit from burning; cover tightly and do not open till done, which should be in an hour, over a slow steady fire. The pot should be gently turned if necessary. Eat hot, with butter and sugar. Dried fruits may be used, but should be soaked over night. MLANG O H. ROWN BETT Y. Miss LAURA GREENE. Pare and slice very thin, green mangoes. Place a layer of fruit in a pudding dish and sprinkle with sugar, cinnamon, bits of butter and fine bread crumbs; repeat till the dish is full; let the top layer be of bread crumbs. Bake one hour. A little water will keep the fruit from burning. - Sauce for Above. One-half cup of sugar, a tablespoon each of corn starch and butter, a pint of boiling water. Boil 3 minutes. Flavor with vanilla. BAR. EID MIUILBERRY: P UID DING. - A tablespoonful of butter rubbed into a cup of sugar, 2 eggs, 1 cup of milk (sweet), 3 cups of flour, 2 heaping teaspoon- S4 fuls of baking powder, 2 cups of berries. Bake an hour and serve with liquid sauce. CHARLOTTE RUSSE. – MRs. Lou Nobuº, St. Paul, Minn. One quart sweet cream, 1 pint sweet milk, 1 box gelatine (1 oz.), 14 cups white sugar, 3 large eggs (4 if small), 2 dozen lady's fingers. Soak the gelatine in the milk till quite soft, then heat in a farina kettle till it is dissolved; beat the yolks of the eggs and mix with the sugar. To this add, little by little, the gelatine, and set aside to cool, when add vanilla to flavor. When the gelatine is cold and as thick as thick cream, whip the cream and beat the whites of the eggs stiff; mix them together and add to the rest; beat quickly and thor- oughly, and pour into a glass dish or mould lined with lady's fingers. Set the whole on the ice to become firm. AMI BIROS LA.—MRs. JAS, PRATT. A layer of pineapples, sliced; a layer of oranges, sliced, al- ternated with grated cocoanut and sugar till the dish is full; final layer should be cocoanut or sugar. AM B ROSLA IM P ROVED. Mrs. Jas. PRAtt. Alternate layers of oranges, grated cocoanut and granu- lated sugar, till the dish is full. Whip a bowl of cream very stiff, sweeten and flavor with vanilla, and pour over the whole. (Ambrosia should not stand long after being mixed.—Ed.) S5 PU DD IN G SA UCES. FOIR, BATTER PUDDING. One tablespoonful butter beaten to a cream with 2 of sugar. Stir to a foam and add 1 teaspoonful corn starch and cup boiling water. Flavor to taste. FO AM S.A. UCE.-MRS. W. F. ALLEN. One teacup of sugar, two-thirds cup of butter, 1 tablespoon flour, beaten together till smooth. Then place over the fire and stir in rapidly 3 gills of boiling water, and soda about the size of a pea. Flavor with nutmeg or to taste. HARD SA UCE. – MRs. McCULLY. One cup sugar and cup butter, beaten together till light; then add the white of 1 egg beaten stiff. Grate nutmeg over the top. MIILR PUIDDING SA UC E. – MRS. P. C. Jon Es. Two eggs beaten very light, 14 cups fine sugar and a little salt; beat all together till smooth. Flavor to taste. Just be- fore sending to table, add 5 tablespoonfuls of boiling milk. A GOOD JELLY SAUCE.-MRS. W. C. PARKE. Dessertspoonful corn starch wet with a little cold water. Stir this into 4 tablespoonfuls boiling water. Stir till it S6 thickens; then stir in 1 tablespoonful melted butter. Set aside when partly cool, beat in cup of currant or guava jelly, and use lemon juice if liked. This may be used cold or hot. If the latter, place the container in a vessel of hot water and stir till the sauce is very hot. Good for light puddings, as bread, etc. PUDDING SAUCES.–MLRS. W. F. ALLEN. 1. One cup sugar, 1 cup whipped cream; flavor. 2. Whites of 3 eggs well beaten; add slowly 1 oup pow- dered sugar; beat till very stiff and flavor with lemon juice or a spoonful of jelly. With the jelly it requires longer beating. - PUDDING SAUCE.-MRS. W. F. ALLEN. One cup sugar, cup butter, whites of 2 eggs. Rub butter and sugar together until it creams, then add the whites beaten to a stiff froth and set over the teakettle to heat (but not to boil), stirring constantly. Flavor to taste. PASTRY. MIINCE MEAT.-MRS. W. F. ALLEN. One large cup of boiled tongue chopped fine, 2 large cups of apples chopped fine, two cups of stoned raisins, 1 cup of Sultana raisins, 1 cup currants, 1 cups suet, 1 cup mixed fruit (, citron, 4 each lemon and orange peel), 1 cup molasses; add sugar to taste; 1 teaspoonful ground cinnamon, nutmeg, cloves to taste, a little wine or brandy. Moisten with boiled ST cider, the spiced vinegar in which sweet pickles have been made, or fruit juice, or some of each; add bits of butter when making the pie. COCOAN UT PIE.- (Supposed to make four pies.)— Two cocoanuts grated, 4 eggs, 1 tablespoonful of butter to each pie. Wet the cocoanut with its own milk, and if not sufficiently moist, use water (no milk, no flavoring). Finish with a meringue of 2 whites of eggs well beaten stiff, and 4 tablespoonfuls of sugar, added slowly. Brown slightly in the oven. SLICED PAPA IA PIE. MIRs, KITTREDGE. Slice the fruit, a little under-ripe, as you would ripe apples. Pile the pie-plates and squeeze over the fruit the juice of a lime; add sugar, cup to a pie. Cover with an upper crust and bake. Papaia can also be used like squash for pies. BANANA PIE. – Mrss, S, E, EMERSON, For this pie the variety called Iho lena is the best to use. Take 5 well-ripened bananas, slice very thin or chop quite fine; cup sugar, the pulp of 4 or 5 tamarinds soaked in } cup warm water, or the juice of 2 Chinese oranges, 1 tablespoon- ful of cream or a small lump of butter, 1 pinch of mace or nutmeg and tablespoon flour. Pour this filling into a pie- tin lined with crust, cover with a thin crust and bake in a quick oven. This does not make a large quantity, but enough for experiments. Some grate a little cracker over the tarts or pies before baking. Some prefer this without the upper crust, or with narrow strips like cranberry tarts. SS VIN EGA R PIE. – MIRs. W. D. ALEXANDER. One cup of sugar, 1 cups hot water, 1 tablespoonful sharp vinegar, 2 tablespoonfuls flour. Flavor with lemon or nut- meg, and bake with 1 crust. A meringue for the top made of the whites of egg and sugar is an improvement. MANGO CUSTA RD PIE. – MIRs. KITT REDGE. Stew and strain through sieve the fruit, taking it when under-ripe. Take 1 quart milk, 1 cup mango, 6 eggs and 1 cup sugar. Use more sugar if desired. Line pie plates with paste and fill with the mixture. The above is enough for two pies. PAP AIA TART. MTSs S. E. EMERSON. Cut open a ripe papaia and remove the seeds. With a spoon scrape out the yellow pulp from the rind and place in a bowl. Season this pulp with the juice of 3 Chinese oranges or 2 limes, and # of a cup of brown sugar. A spoonful of butter or cream improves it. Bake in a pie-tin with only an under crust. - MINCE PIE. –(Without Apples)–MRs KITTREDGE. To 2 bowls of very finely chopped beef add 1 bowl of bread crumbs, juice of 6 limes, glass currant jelly, bowl sugar, tin of condensed milk, teacup of butter, tablespoon cloves, cin- namon, allspice, mace, sprinkling of pepper, salt to taste, bowl of raisins, bowl citron, teacup currants. Put in a pre- serving kettle and let it simmer a long time; then seal in tight. mouthed jars. It will keep and can be used as needed. 89 SOUR ORANGE PIE.-MRs. KITTREDGE. Juice and pulp of 7 mandarin oranges, 1 cup sugar, 1 egg, I teaspoonful pia dissolved in a cup of boiling water. This is enough for one pie. Bake with an under crust of rich puff paste, and cut in narrow strips and arrange in diamonds for the upper crust. LEMI ON PIE. M. Rs. LAURA DICKSON. Take 2 large lemons or 3 limes, squeeze out the juice and grate about the third of a rind; one-third cup water and 1 cup sugar. Stir this all together and then add the whites of 4 eggs beaten to a stiff froth. Make a crust and bake it, and while hot pour in the mixture beaten light, and bake slowly for about 15 minutes, just till it is slightly browned; or if you like it richer, 5 eggs, I coffee cup sugar, 2 lemons, 2 table- spoonfuls melted butter. A GOOD APPLE PIE. Slice tart apples very thinly and place them in a porcelain- lined saucepan with a very little water. Cover them closely and steam them, but not soft enough to lose their shape. Pour them into pie-plates lined with puff paste, sift plenty of sugar over them, dot some bits of butter and a little thinly sliced citron over the whole, add a suspicion of nutmeg and a very little lemon juice if the apples are not tart enough. Cover with puff paste and bake. Especially delicious when eaten with cream. LEMON TARTS. Two eggs, sugar to taste, 2 tablespoonfuls flour, cup water, butter size of 2 eggs, grated rind and juice of 2 lemons. Boil until it thickens. When cold, fill tarts. 9() LEMION CHE ESE.-Mrss Hobro N, MINNEA Pours. To + pound butter put 1 pound loaf sugar broken into small pieces, 6 eggs, leaving out 2 whites; juice and grated rind of 3 lemons, 4 pound of almonds beaten fine. Put all into a pan and simmer till the sugar is dissolved and it begins to thicken like honey. When cold put into a jar for use. This is a celebrated English receipt and is excellent for filling tarts, etc. It is said to keep seven years. LEMON BATTER.— Mrs. L. McCULLY. Lemon butter for filling tarts is made of 1 cup of white sugar, 3 eggs, butter the size of half an egg, the juice and rind of 1 large lemon. Put this all, after beating it well, into a bright basin and set into a pan of boiling water. Stir it con- stantly until it is thick. Small cakes are nice if split and put together with this jelly. It is also very nice as a filling for layer cake. LEMON PIE. – MRS. P. C. Jon Es. Yolks of 4 eggs, 1 coffee cup of sugar, 2 tablespoonfuls of melted butter, grated rind of 1 lemon, juice of 2; add the well beaten whites the last thing, or make a meringue and spread over the top if preferred. This receipt makes one good sized D16. Mrs. C. D. Miller says in making shells of pastry for pies like this, prick the paste well with a fork before baking to prevent blistering. Others say brush it over with sweet milk for the same reason.—(Ed.) 91 D E S S E R T S . LEMION JELLY. — MRs. WAN CLEVE., MINNEAPOLIs. One-half box gelatine, 1 pint boiling water, 2 cups sugar, juice of 2 lemons (or of 3 or 4 limes). Grate in a little of the rind and strain into a mould. CHO.COLATE BLANC MLANGE. – MIRS. T. H. HoBRON. Soak one box of gelatine for an hour in water enough to cover it. Put 1 pint of milk into a tin pail and set in a kettle with boiling water to boil. Scrape 2 ounces of chocolate and mix with 8 spoonfuls of sugar; wet this with 2 spoonfuls of boiling milk, and rub until smooth, then stir in the milk. Now stir in the gelatine and then the yolks of 5 eggs. Stir 10 min- utes. When cold, flavor with vanilla. GUAWA WHIPS, MRs. W. C. PARKE. Take ripe guavas, sweet and sour mixed. Wipe these with a cloth; if not perfectly clean, cut off the ends with a silver knife; mash them well, strain them through any cloth that will allow the juice and pulp to pass through, but not the seeds. Beat into the pulp powdered sugar, about 1 cupful to a pint of the guava. It is difficult to give the exact amount of sugar to be used. It is best to sweeten to taste. Serve in jelly glasses, very cold. (The guava may be strained through a fine hair sieve.—Ed.) SNOW, ICE AND THAW.-MRs. B. F. DILLINGHAM. One-half package gelatine in 1 pint of boiling water (first soaked in a little cold water). When dissolved, add juice of 92 2 lemons and scant pint of sugar. When cold, add whites of 2 eggs well beaten. Beat all thoroughly for half an hour, or until Well mixed. Put into mould and let it stand until next day. Thaw. - Make cold custard of yolks of 2 eggs and 1 whole egg with 1 cup of sugar and 1 pint of milk. - - Snow. Beat the whites of 3 eggs with powdered sugar. Turn ice into a glass dish and pile snow on top and put thaw around it. MIERING UE OF PAP AIA. MIRs. * Take the fruit a little under-ripe, steam till quite soft, put through a sieve; then take 2 cups of the sifted papaia, 1 coffee cup sugar, 1 large tablespoonful butter, yolks of 3 eggs, juice of 2 limes and rinds grated. Make a rich butter paste and line 2 pie-plates; put in the mixture and let it bake till the paste is done. While baking, beat the whites of the eggs light and add 1 teacup sifted sugar. Remove the pies from the oven and spread this frosting on them and return to the oven till the frosting is nicely browned. B.A. P. EID PA PA I.A.— Mrs. HIRAM BINGHAM. Take the ripe fruit; halve it and scrape out all the seeds. Then fill the spaces with good vinegar (lemon or lime juice would probably be nicer if obtainable) and white sugar. Bake until quite soft, and eat hot; or the papaia may be cut in small pieces and mix with acid and sugar, and baked in a deep dish with an upper crust, as a pie. - or ANG E M ERING UE. Mrs. Hasdal. Five or six oranges, 3 eggs, 1 cup sugar, l pint milk, 1 tablespoonful corn starch. Pare the oranges and slice them in – º, #/ * / /3, P. ºl º tº - ºved tº a . º ſº º ºld ſº l; / º a . 93 a pudding dish, taking care to remove all seeds. Sprinkle the ºup of sugar over them, and let them stand while you prepare The following: Heat the milk to boiling and thicken with the corn starch wet with a little cold milk. Let it boil a few minutes, then add the beaten yolks of the eggs. Let the custard cool a few minutes, then pour it over the oranges. Cover this with a meringue of the beaten whites mixed with 2 or 3 tablespoonfuls of powdered sugar. Put it in the oven till of a delicate brown. To be eaten cold. Strawberries are very nice prepared in this way, only taking care to have the - custard quite cool when poured over them, that they may be heated as little as possible. Piº A C H M Đ ºr ING UE.-MIRs. CHAs. ALEXANDER. Drain off the syrup from a can of peaches and put them in a pudding dish. Make a soft custard of the yolks of 4 eggs, a quart of milk and 1 teacup of sugar; when cold, pour over the peaches. Beat the whites to a stiff froth, add 5 table- spoonfuls of white sugar and set in the oven to brown. M A N G O MERING U E. MIRs. HASCALL. Two or three cups of stewed green mangoes (not too sweet) flavored with lemon or a little nutmeg and poured into a shallow baking dish. Cover with a meringue made of the whites of 3 eggs and 2 tablespoonfuls of powdered sugar. Brown slightly, and eat cold for luncheon, or with nice cake for dessert. - STRAW B E RERY SHO RTCA KE. One quart of flour, a cup of butter, 3 teaspoonfuls of baking powder, half a saltspoonful of salt, the white of an egg. Rub the butter into the flour, then add the salt. Beat the white 94. of the egg to a stiff froth and add with cold milk sufficient to make a dough stiff enough to roll out. Make the cakes about half an inch thick, and bake on pie-tins in a quick oven. When done, cut around the edges and split them, place a thick layer of well sugared strawberries between, sift powdered sugar over the top, and serve with cream. The foregoing is a receipt given in the Ladies' Home Journal. G. ERMAN EGG O HEES HE. – MIRS BANNING. Ten or twelve eggs beaten, 1 quart of milk, salt and sugar to taste; currants soaked in hot water and hour before using them. Stir over the fire, the same as boiled custard, until the eggs thicken. Pour into a form and let cool. The best sauce for this is strawberry juice, extracted from the fruit by putting it over the fire in a saucepan with sugar and a very little water. GERMAN PUFFS. MIRs, MCCULLY. - One pint sweet milk, 5 tablespoons flour, I tablespoon melted butter, 6 eggs, leaving out the whites of 3. Bake in buttered cups, half filled, 20 minutes in a hot oven. Sauce. Beat the whites of 5 eggs to a stiff froth, 1 cup powdered sugar and the juice of 2 oranges. Turn the pudding from the cups on to a platter and cover with sauce. - SHORT CA KE. – MIRs. KITTREDGE. One quart flour, 1 teacup butter, small spoon salt, teaspoon soda dissolved in cup of cold water, 2 teaspoons cream tartar and 1 cup milk. Rub the butter in the flour, add the other ingredients, mould quickly and bake on an iron griddlepan in 95 the oven. When cooked, split the cake and add strawberries, chutney mango, pineapple or banana filling. Mix the sugar freely with the fruit and place between the layers. Use plenty of fruit. Sift powdered sugar on the top crust. TAPIO CA. CIREAMI. M.R.S. W. F. ALLEN. Sweel a teacup of tapioca in milk. When swollen add a quart of milk, yolks of 3 eggs, salt and sugar to taste. Flavor, and boil until it begins to thicken. The last thing before tak- ing it from the fire stir in the whites of the eggs beaten stiff. Eat cold with sauce. IRO YAL CREAMI.-MIRs. CRUZAN. One quart of milk, of a box of gelatine, four tablespoons of sugar, 3 eggs, vanilla flavor. Put the gelatine in the milk and let it stand a half-hour. Beat the yolks and the sugar together and stir into the milk. Put the mixture into a farina-kettle and stir until it begins to thicken like soft cus- tard (about 15 minutes). Have ready the whites beaten to a stiff froth, and the instant the kettle is taken from the fire stir them in quickly and thoroughly; add a teaspoonful of vanilla, turn into a mould and set away to harden, which will take about five hours. - STRAW B E R R Y CREAM.–MIRS. B. F. DILLINGHAM. Pick the hulls from a box of berries and bruise them with a wooden spoon with 6 ounces of powdered sugar; rub through a clean hair sieve, then add 1 pint whipped cream and 2 ounces gelatine which have been dissolved together, and mix with the strained strawberries and put into a mould to harden. 06 CHO.COLATE CREAM.–(Good).-MRs. W. D. ALEXANDER. Boil 1 quart milk with a little salt in a double boiler. When hot, stir in 3 tablespoonfuls flour mixed smooth with a little milk. When it thickens add the yolks of 3 eggs beaten to a cream, with 6 tablespoonfuls of sugar. Cook 3 or 4 minutes. Flavor with vanilla and pour into a dish. Beat the whites of the eggs to a stiff froth, add 3 tablespoonfuls sugar, beat well, then add 3 tablespoonfuls of grated chocolate; spread over the cream and brown. Serve cold. This is good made without the chocolate, and flavored with lemon. - CARAMIEL CUSTAIRD.—MIRs. E. A. Jon Es. Put 4 tablespoonfuls of granulated sugar in a clean fry-pan and stir over a moderate fire till it melts; be careful not to let it get too dark. Divide this into 6 small moulds or cups, turn- ing each so that the bottom and part of the sides may be coated with the caramel. Beat together in a bowl 3 eggs and 4 tablespoonfuls of sugar; add 1 cups of milk and 1 teaspoon- ful of vanilla. Fill the moulds with this mixture, set them in a pan of warm water and bake in a very moderate oven till firm in the center. Turn out at once and serve when ice- cold. Some prefer to set the cups in the ice chest, and to turn out, slip a knife around the edge to clear from the sides. This is nice for convalescents. C A K E S. HART FORD ELECTION CARE. – MRs. CHARLES GREy. One pound of flour, pound butter, 10 ounces sugar, 4 pint milk, 1 cup yeast, 1 egg, pound raisins, 4 teaspoonful soda, 1 teaspoonful mace. At night take of the sugar, of the but- ter, all of the flour, milk and yeast; mix and set in warm place - - - - / / - - º - - - º ſ - - ºn º º ( / - - - tº º & - - – a º to rise. In the morning add the rest of the sugar and butter. Warm the butter before using, and stir thoroughly. Add soda, mace, egg and raisins, and let it stand in a warm place, after being put into the pans to rise a little. CO CO ANUT CARE. MRS. T. G. THRUM. Two cups of powdered sugar, cup of butter, 3 cups of flour, 3 eggs, 1 cup of milk, 2 teaspoonfuls cream tartar, 1 teaspoon- ful soda. Bake as for jelly cake. Filling. One grated cocoanut; to of this add whites of 3 eggs beaten to a froth, and 1 cup of powdered sugar. Put this be- tween the layers. CO RN STARCH CARE. – MRs. C. M. Hyppº. Four eggs, 1 cup butter, 1 cups sugar, 1 flour, 1 corn starch, cup milk, 1 teaspoon cream tartar and teaspoon soda, or 1 teasponfuls baking powder. NUT CARE. One cup of sugar, cup butter, cup milk, 1 cup walnuts chopped fine, 1 cup raisins chopped, 2 eggs, teaspoon soda and 1 teaspoon cream tartar, and 2 cups flour. Frost the cake and ornament the top with walnuts smoothly cut into halves. ORANGE C A K E. – MIRS, J. O. CARTER. Two cups sugar, 2 cups flour, 1 small cup butter, cup water, yolks of 5 eggs, whites of 3 eggs, 1 teaspoon cream 9S tartar, teaspoon soda, pinch of salt, grated rind of 1 orange and nearly all the juice. Beat yolks and sugar together, then add whites well beaten. Bake in jelly tins. Filling. Beat whites of 2 eggs, add juice and rind of 1 orange and enough sugar to make thick enough to spread, and put the cake together with this like any layer cake. MIA IN E PLUM C A K E.-Mrs. DR. RAYMoRD, KAU. One pound each of butter, sugar and flour, 1 pound raisins, 2 pounds currants, pound citron, 1 teaspoon powdered cloves, teaspoon mace and 1 nutmeg, juice and rind of lemon, 10 eggs, cup molasses. Beat butter to a cream and add the sugar; beat whites and yolks separately and add to butter and sugar. Then by degrees put in two-thirds of the flour, in which 1 teaspoon of cream tartar has been thoroughly mixed; add teaspoon soda dissolved in boiling water or coffee. Add all the remainder of the ingredients and stir fast for a few minutes. This will make two good loaves. CLOVE CA. R. E. MIRs. W. D. A.L ºxA.N.D.E.R. - One pound flour (3 cupfuls), 1 pound sugar (2 cupfuls), , cup butter, 1 teacup of cream, 1 cup raisins, 1 tablespoonful of cloves, 1 tablespoonful of cinnamon, I nutmeg, 4 eggs, 1 teaspoonful soda. ONE EGG CA KE.-Mrs. A. F. JUDD. One egg, 1 large spoonful butter, 1 cup sugar (ordinary size), # cup milk, 2 cups flour only just to top, 3 teaspoons baking powder in the flour. Mix with egg-beater the egg, butter and sugar together. Then put in the milk, then the flour, as in sponge cake. Beat it well. Flavor—fix up with cocoanut or cocoanut and jelly. Excellent. 99 RAISED CA KE. (Micronesian Receipt.) MRs. H. BINGHAM. One and one-half cups sugar, cup butter (small), cup cocoanut or condensed milk, one full cup bottled cocoanut toddy, 5 cups flour, a little soda, raisins and spice as you like. Let it rise and bake when light, usually after a longer time than the bread. SPONG E POUND CA R. E. – Miss M. A. CHAMBERLAIN. Three cups of sugar, I cup of butter, 1 cup of sweet milk, 6. eggs (whites and yolks separate), 5 cups flour. Use baking powder instead of cream tartar and soda, the usual quantity, judging by kind of powder used. Divide the receipt, using only one-half of it if only one cake is wanted. Flavor to suit, or with fresh oranges. DELICATE CARE. MIRs. HASCALL. One cup sugar, cup butter, cup milk, 2 cups flour, whites of 5 eggs, teaspoonful soda, 1 teaspoonful cream tartar. Flavor with almond. ICE CREAM C A R E. – MIRs. J. G. DICKSON. Take cupful of butter, 2 cupfuls of sugar, 3 of flour, sifted, and 1 of milk, the yolks of 3 eggs, the white of 1 egg, and 1. teaspoonfuls of baking powder. Use the whites of 2 eggs for the icing. Boil 2 cupfuls of sugar in a small cupful of hot water; keep stirring until it boils; boil just 10 minutes; pour this, while boiling hot, on the eggs, beaten light; beat until stiff and cold, adding 1 teaspoonful of vanilla. Wet a broad steel knife by dipping in water, then smooth the icing with it. Bake the cake in three jelly cake pans. When cold, spread the icing between. 100 CREAM CA KE-(Or Washington Pie.)—MRs. E. C. DAM on One cup sugar, 1 cup flour, 3 eggs, 1 teaspoon cream tartar. Stir the above together without beating the eggs. Dissolve teaspoon of soda in 2 teaspoons milk and add last; then put in the oven. Bake in a round, shallow pan, and split it when the cream is put in. Cream. Half cup sugar, cup flour, 1 egg. Beat these together and stir into ; pint hot milk, and cook as for custard. COCOANUT CARES.–MTSs M. A. CHAMBERLAIN. One pound of cocoanut, pound sugar (white powdered), and 1 tablespoonful of flour. Take the brown skin off the nut, wash it, dry and grate it. Mix the sugar and flour with it, and work all well together. Make out in little balls, place them on tins, and bake in a moderate oven. JELLY OR CHO.COLATE CARE. M.R.S. P. C. Jon Es. One cup sugar, 1 cup milk, cup butter, 2 cups flour, 2 eggs, 2 teaspoons cream tartar, 1 teaspoon soda. Bake in jelly-cake pans. Put currant jelly between, or an icing made from the following receipt: Beat the whites of 3 eggs to a stiff froth, add , pint grated chocolate, pint of sugar and a little vanilla. Put between the calve while it is hot. MININE-HA-HA CA KE.-MRs. H. J. HERRICK. W. LEVANT, M.E. One and a half cups sugar, 4 cup butter stirred to a cream. Whites of 6 eggs or 3 whole ones, 2 teaspoonfuls cream tartar, 1 of soda, 2 heaping cups of flour, cup sweet milk. Bake the cake in 3 layers. For filling between the layers, take 1 cup 101 sugar and a little water, boil together till brittle when drop- ped into water, remove from the stove and stir quickly into the well beaten white of 1 egg. Add to this a cup of stoned raisins chopped fine, or 1 cup of hickory nuts chopped fine. Put between the layers and on top of the cake. M EASURED POUND CARE.-MRS. T. H. HoRRON. One coffee cup sugar, cup butter, 5 eggs, one and one- - third coffee cups flour, teaspoon soda, 1 teaspoon cream tartar. SUGAR CAR. E. MISS FIDELIA Lyons. One cup butter, 1 cup sugar, 1 egg, nutmeg for spice, 1 cup sweet milk, 1 teaspoon cream tartar, teaspoon soda. Use flour enough to roll, and bake quick. oriº AM spong tº Caix E. Mrs. Dr. Raymosp. Break 2 eggs into a cup and fill up with sweet cream, and beat in a bowl; then add 1 cup sugar, 2 cups flour, 1 tea- spoons baking powder. Flavor with lemon. IDO LLY WAR IDEN CA. R. E. – MIRs. HELEN. G. A.L.ExA.N.D.E.R. One cup sugar and cup butter beaten to a cream, 2 cups flour, 1 teaspoon cream tartar sifted, whites of 3 eggs beaten to a froth, cup sweet milk, teaspoon soda, lemon. While this calke is baking in a tin lined with paper extending an inch above the edge of the tin, beat the yolks with enough pow- dered sugar to make a frosting, and while the cake is hot and still in the pan, put this frosting on and set in a dark place to harden. 102 FIG CARE.-MRS E. O. HALL. White part.—Two cups flour, 1 cup corn starch, 1 cup sweet milk, 2 cups sugar, 1 cup butter, whites of 6 eggs, 1 teaspoon baking powder. Dark part.—Two cups flour, 1 cup corn starch, 1 cup water, 1 cup butter, 2 cups sugar, 2 cups raisins finely chopped, 4 eggs, 1 teaspoon baking powder, cloves and cinnamon and other spices to taste. Half of the above quantities will make two good sized loves of cake. Take 2 dozen pressed figs, sliced thin. Bake in pans with layers of dark and light and layers of figs between, after having rolled the figs in flour. Very good. FEATHER CAIR F. - Miss FIDELIA Lyons. One cup sugar, cup butter, cup sweet milk, 2 cups flour, 1 egg, 1 teaspoon cream tarter, teaspoonful soda. Bake in a loaf. Nutmeg for spice. ROLLED JELLY CA KE.-Mrs. T. H. Hobro N. One and one-half cups sugar, 1 cup milk, 2 cups flour, 3 eggs, 1 teaspoonful of cream tartar, 1 teaspoonful soda. Spread jelly over the cake when hot, and roll in a damp napkin. C ENTRAL UNION CA K F.—MIRS. T. H. Hop RON. Two cups sugar, 1 small cup of butter, 3 cups of flour, 4. cup of corn starch, I teaspoon cream tartar, teaspoon of soda, 1 teaspoons lemon, 4 eggs or whites of 6, 1 cup of sweet milk. CHO.COLATE CA KE.-MRS, FURNEAUx. One and a half cups of sugar, cup butter, 3 eggs, 4 tea- spoon soda in cup milk. Beat together 8 heaping table- - º - - º - - - - - - º º - º - - º - - - - - - - º - - - - - - - - - - - - . - - - 103 spoons grated chocolate, 3 of sugar, 3 of boiling milk; add to the cake. Lastly add 1 teaspoon cream tartar sifted into 2 cups flour. Cake requires frosting flavored with vanilla. SPONG E CAR. E. – MRs. MARY E. NOTT. Five eggs, 1 large coffee cup white sugar, in 1 large coffee cup sifted flour. Lemon. Butter the pan, sift and measure the flour, pulverize and measure the sugar so that everything may go quickly together. Beat the yolks light, add the sugar and lemon, then the whites beaten to a stiff froth. Lastly the flour. Mix lightly and bake in a quick oven. It never fails. FRUIT CA Hº E. – MIRS. T. W. EvºBETT. One pound of flour, 1 pound sugar, 1 pound butter, 2 pounds currants, 2 pounds raisins, pound citron, 12 eggs, teaspoon soda, nutmeg, 4 teaspoon mace, teaspoon cinnamon, tea- spoon cloves. - SI L V E R C A v E. MIRs, FURNEAUx. Two cups sugar, I scant cup butter, whites of 7 eggs, 1 heaping teaspoon cream tartar sifted with half teaspoon soda into 2 cups flour, I cup milk, I scant cup corn starch. Flavor. D R LEAD A PPLE CA K E. M.R.S. H. J. HERRICK. Two cups dried apples, 2 cups molasses, 1 cup sweet milk, 4 cup butter, 2 teaspoons soda, cloves, nutmeg and cinnamon, , - teaspoon each. Soak the apples over night, chop fine, boil in the molasses and add the other ingredients when cool. Flour to make as stiff as soft gingerbread. 104 SPRING ROLL.-MRs. H. J. HERRICK. W. LºvaNT, M.E. Four eggs, 1 cup sugar, 1 cup flour, teaspoon soda, 1 tea- Spoon cream tartar. Flavor to taste. Stir well and spread them on a baker-sheet, and when done turn out on a cloth and spread with jelly and roll up. MOUNTAIN CAR. E. – MIRS. T. W. EVERETT. One cup of sugar, 2 eggs, cup butter, cup milk, 2 cups flour, 1 teaspoonful cream tartar, teaspoon soda. Flavor with nutmeg. BIRT HIDAY CA. R. E.-MISS NELLIE JUDL’s BECEIPT. Two cups of butter, not quite full; 4 cups of light brown sugar, 10 eggs, 2 spoonfuls of cream tartar, 1 spoonful of soda, 64 cups of flour, 1 pound seedless raisins, 1 pound currants, . pound of citron, 1 teaspoonful cinnamon, teaspoonful of cloves, 2 nutmegs, 1 cup of milk, cup of molasses. Sift the cream tartar into the flour; dissolve the soda in hot water. *NOW FLAKE CA KE.-MRs. E. C. DAMoN. Three eggs, 14 cups sugar, cup butter, cup milk, 2 cups flour, teaspoon soda, 1 teaspoon cream tartar. Bake in jelly- cake tins. Whites 2 eggs, cup of sugar, beaten together. Frost each layer and sprinkle with grated cocoanut. HDAYTON CAR. E. – MISS HATTLE JUD.D. One cup of butter, 2 cups sugar, 3 cups flour (exactly), 5 eggs, teaspoonful of soda in a cupful of milk, dissolving first in a little hot water, 1 teaspoonful of cream tartar in the flour. 105 BOST ON C REAM C A KES.–MRS. T. G. THRUM. Half a pound of butter, 3 pound of flour, 8 eggs, 1 pint water. Stir the butter into the water, which should be warm, set on the fire in a sauce pan, and slowly bring to a boil, stir- ring often. When it boils, put in the flour and boil 1 minute. Take from the fire and let it get cool. Beat the eggs very light, and beat into the cool paste, first the yolks, then the whites. Drop in great spoonfuls upon buttered paper, and bake 10 minutes. Cream. One quart milk, 4 tablespoonfuis corn starch, 2 eggs, 2 cups sugar. When boiled, add a lump of butter and set the custard aside to cool. Add vanilla, pass a sharp knife around the puffs and fill. BRIDE CARE. M.R.S. A. J. CARTWRIGHT. One pound white sugar, pound butter, 1 pound flour, whites of 16 eggs, beaten to a stiff froth. Flavor with rose. A LM OND CA KE.-Mrs. Fu RNEAUx. One cup powdered sugar, cup butter, 14 cups flour, cup milk, whites of 3 eggs, 1 teaspoonful cream tartar, of soda. One cup almonds blanched and chopped. Little extract of almond. FRUIT CARE. – MRs. Fur NEAUx. One and a half cups butter, 1] cups sugar, 1 cup maple syrup or good molasses, cup milk, 5 cups flour, 5 eggs, 2 pounds chopped raisins, 3 pounds currants, 1 pounds citron, 1 nutmeg, 2 tablespoons cinnamon, 2 tablespoons allspice, 2 106 teaspoons of cloves, 2 teaspoons of soda. Excellent. Slow OWell. FRIENCH CARE. –MRS, ATHERTON. Half cup butter, 2 cups sugar, 3% cups flour, 1 cup milk, 4 eggs, 1 teaspoon cream tartar, teaspoon soda. Flavor with lemon. FRIENCH LOAF CAR. E. – MRs. CHARLES GREy. Five cups sugar, 3 of butter, 2 cups milk, 6 eggs, 10 cups flour, 3 nutmegs, 1 small teaspoon of soda, 1 pound of raisins, # of citron. IMIPERIAL CA KE.-MRS CHARLES GREY. One pound of sugar, 1 of butter, 1 of flour, 1 pound of rai- sins chopped, 3 pound of blanched almonds, + pound citron, 8 eggs, mace. WHITE CAR. E. – MRS. W. F. A.LLEN. One and a half cups of sugar, cup butter, cup of milk, 24 cups of flour, whites of 5 eggs, 4 teaspoonful of soda dis- solved in the milk, teaspoonful of cream tartar mixed in the flour, or 1 teaspoonful yeast powder. Gold cake can be made of the yolks from this rule. GOOD FRUIT CARE. Take 14 pounds of butter and 14 pounds of brown sugar, work to a cream. Add 16 eggs well beaten, 2 at a time. Work 107 1 pounds of flour in as light as possible. Add 2 pounds of currants, 1 pound of citron, 4 pounds of seeded raisins. Use allspice, mace, cinnamon, and cloves sparingly, according to taste. Bake 4 or 5 hours in a moderately heated oven. MRS. BOY D'S SPONG E CA KE.-FROM MRs. A. F. JUDD's RE- CEIPT Book. Take the weight of S, 10 or 12 eggs, in sugar, half their weight in flour. Beat the yolks and sugar together while another person is beating the whites. Take 1 lime and grate it. Then mix, putting the flour in last, stirring it as little as possible. Put it right into the oven, and bake quickly. CHO.CO LATE CA IV E. – MRs. HASCALT,. - Two cups sugar, cup butter, 1 cup milk, whites of 4 eggs, 3 cups of flour, 1 teaspoonful soda and 2 of cream tartar, each scant. Bake in layers. This amount makes two loaves of three layers each. - Filling. Whites of 3 eggs whipped to a stiff froth, 3 tablespoonfuls grated chocolate, 1 teaspoonful vanilla, 14 cups sugar. Beat all together, and spread between the layers and on top of the calke. A delicious calve may be made by leaving out the chocolate and Vanilla from the filling and substituting 1. grated cocoanuts, flavoring with lemon for filling, and 1% grated cocoanut mixed with cup sugar for the top. RIB HON CAR. E. MRS. HASCALL. One cup sugar, 4. cup butter, cup milk, 14 cups flour, whites of 2 eggs, teaspoonful soda, 1 teaspoonful cream tartar. Flavor with almond. Bake in a long shallow tin. 10S In another, same size, bake the following : cup brown sugar, cup molasses, cup of butter, cup milk, 1 cups flour, yolks 4 eggs, 1 teaspoonful each cinnamon, cloves and nutmeg, teaspoonful soda, cup raisins, seeded and chopped, cup citron sliced, cup dried currants. Mix about 2 table- spoons of flour with the fruits before adding to the other ingredients. One teaspoonful vinegar added last. Bake in a moderate oven. When cool, cover the top with icing flavored with lemon; and while it is soft, lay the white cake on top of it, then cover the loaf thus formed with icing. NEA POLITAN CARE. One and one-half cups of sugar, 1 cup of milk, 3 cups of flour, cup of butter, 3 eggs, and 2 tablespoonfuls of baking powder. Bake two layers plain, then add to the remainder 2 tablespoonfuls molasses, 1 cup of raisins, 1 cup of currants, 4 of a cup of citron, with spice to taste. Put boiled frosting between and on top. - DATE CA KE. Two cups brown sugar, 1 cup molasses, cup butter, 1 cup milk, 3 eggs, 2 pounds dates cut and stoned, 1 teaspoonful cloves, 1 nutmeg, teaspoonful soda, 1 teaspoonful cream tartar. COCO ANUT CA K F.—MRS. TRACY. One-half pound of powdered sugar, 4 pound of butter, creamed with the sugar, 2 cups of flour, 3 eggs, whites and yolks beaten separately, pound of grated or desiccated cocoanut soaked in 1 cup of milk, 1 teaspoonful of soda. Bake in shallow pans and spread the cake with cocoanut; let the top layer be cocoanut. [Has been thoroughly tested and found reliable—Ed.] 109 CO COAN UT PUFFS.–MRs. E. O. HALL. Grate 2 cocoanuts very fine. Take same weight of sugar. Add white of 1 egg well beaten. Bake in little drop cakes. ANGEL’S FOOD.—MIRs, B. H. AUSTIN. The whites of 11 eggs, 1 cup powdered sugar, 1 cup flour, 1 teaspoonful baking powder. Sift the flour 3 times. Mix thoroughly with the sugar, add baking powder, and lastly the stiffly beaten whites of the eggs, and bake in a quick oven in a tin which leaves a hole in the center of the calke. SPL END ID FRUIT CA K ºx-MRS. B. H. A.USTIN. One pound white sugar, 1 pound butter, 1 pound flour, 2 pounds raisins, 2 pounds curvants, 1 pound citron, ounce nutmeg, ounce mace, ounce cinnamon, 1 cup of molasses or syrup, 12 eggs. Dredge the fruit with a part of the flour before adding it to the other ingredients. Bake in a slow oven three hours, if in one large cake, and if convenient let it remain in till the oven is cold. CIR U : , LERS OR TWIST CA KE. Two cups of sugar, 1 cup sour cream, 1 tablespoon of butter, 3 eggs, spoon soda, pinch of salt and 1 grated nutmeg. Boil. in hot lard. HARD G ING ERB READ.—MIRS. J. B. ATHERTON. One cup sugar, 1 cup molasses, | cup butter or lard dissol- ved in half a cup of hot water, 1 tablespoon ginger, 2 eggs. Flour enough to roll thin. Cut into strips. 11() COO RIES. Two cups sugar, 1 of butter, 3 eggs, teaspoonful of soda, dissolved in a small cup of sweet milk, 1 grated nutmeg. Roll thin, and bake in a mould, in a moderate oven. These will keep crisp a long time in a covered stone jar. - - - good GING ºr brºad. Mrs. H. A. P. Canºn. One-half cup butter, 3 cups molasses, cup cream, 5 cups flour, 3 eggs, 1 spoonful soda, and ginger to taste. LOU’S DOUGHNUTS.–MRS. W. C. PARKE. Three eggs, 2 cups light brown sugar, 1 cup sweet milk, 1. cups cream, or if you have no cream, dessert spoonful of butter, 3 teaspoonfuls cream tartar, of soda, and flour enough to roll. Fry in sweet, boiling lard. MIOLASSES GING ER IB READ.-MRS. W. C. PARKE. One cup light brown sugar, 1 cup butter, 1 cup molasses, 1 cup sour milk, 3 eggs, 4 cups flour, 1 teaspoonful cream tartar, 1 tablespoonful soda beaten into the molasses ringer. Suggestion.—Ginger-bread like the above is very nice made with a flavoring of cloves, nutmeg, cinnamon, and a few drops of lemon.—Ed. LEMON SNAPs. Two cups sugar, 2 eggs, 1 cup butter, 1. teaspoonful soda, 2 lemons, juice and grated peel. Mix rather stiff, roll very thin. Cut into shape and bake. H º 111 GOOD G ING ISIR. SNAPS. - One cup butter, 1 cup sugar, 1 cup molasses, cup sweet milk, 1 teaspoonful soda, ginger and cinnamon. Flour enough to roll. Roll thin. G INGER SNAPS.–MRs. VAN CLEVE, MINN. One cup molasses, cup lard or butter, 1 tablespoonful of ginger, 1 teaspoonful soda all stirred into the molasses when very hot. Add flour when hot, just enough to roll. Not stiff dough; roll very thin. Bake in a quick oven. JUMLB L ES. - MRS. T. H. HoRBON. One cup of butter, 2 cups of sugar, 2 eggs, teaspoon of soda, mix soft. Sprinkle with sugar before baking. MI () , ASSES D. R.O. P C A KES.–MIRs. SPENCER. One and one-half teacups of melted butter, 2 cups of molas- ses, warmed, 1 teaspoonful of soda mixed into the molasses 3 beaten eggs, 1 teaspoonful of cinnamon, 2 of cloves, and 5 cups of flour. Stir all together, and drop on tins, allowing room to spread. cookies. Miss w. F. Alºns. One cup butter, 2 cups sugar, 4 eggs, 2 even teaspoonfuls of yeast powder mixed in 3 cups of flour, nutmeg. Cream butter and sugar together, add the eggs (well beaten), the nutmeg, then stir in the flour and enough more to roll out thin and cut well. Half this rule makes enough for a small family. -- º 112 GING ER BREAD. One cup of butter, 1 of molasses, 1 of brown sugar, 1 of milk, 2 teaspoonfuls yeast powder, 4 eggs, 4 cups of flour, ginger. Cream butter and sugar, add molasses, the eggs well beaten, the milk, then the ginger and the flour in which the yeast powder has been mixed. | C I N C S. COMIM ON FROSTING. Whites of 2 eggs beaten to a froth, not stiff, 1 cup granu- late sugar with 1 tablespoonful water to moisten. Beat eggs and sugar together in a bowl, and put over the boiling teaket- tle and stir till it comes to a wax. Then stir it in the air till partially cool. Put on with a clean knife wet in cold water. Put on warm, as it dries more quickly and adheres better. Enough for two cakes. CHO CO LATE I CING. The white of 1 egg beaten to a froth, then beat in a teacup of powdered sugar which has been mixed with pound grated chocolate. Flavor with 6 teaspoonfuls vanilla. After this icing is put on the cake, set it in the oven a few minutes to harden. CHO.COLATE I CING. One and a half cups of powdered sugar, 2 eggs (whites), and 5 tablespoonfuls of chocolate, powdered and sifted. To be put on the cake when hot. 113 FROSTING WITHOUT EGGS.–MRs. DR. RAYMoRD, KAU. One cup of white sugar and 5 tablespoonfuls of milk. Boil 5 minutes, stir until cold, and put on a cold cake. RISSES.–MRs. DR. RAYMoRD, KAU. One cup sugar, 1] cups flour, scant cup each of butter and milk, 2 eggs, 1 teaspoonfuls baking powder. Cream the butter and sugar together, then add the eggs well beaten, the milk and the flour into which the baking powder is well mixed. Flavor and drop in small spoonfuls on a buttered tin, allowing room for each to spread. Sprinkle with sugar and bake in a quick oven. RISSES. … Half a pound of powdered sugar, 4 eggs (whites only). Fla- vor with a very little almond. Beat the eggs to the stifiest froth possible; add the sugar a little at a time, flavor, and drop on buttered paper. Bake until a delicate brown. B: O I LED FROST IN G. M.R.S. SPENCER. Two cups of sugar boiled with half a cup of water, until it will draw in long strings. Then turn slowly on to the whites of two eggs, well beaten, and beat briskly while stirring in the boiling sugar. Flavor, and spread while hot. 114 I C E CREA M A N D OTHER I. C. E.S. BAZAAR ICE CREAM.–MIRs. PRATT, ALBANY. One quart of milk, cream together the yolks of 8 eggs, 1 cup sugar in 4 rounding tablespoonfuls flour until very light. Stir this gradually into the boiling milk, allow it to cook about ten minutes, add a small pinch of salt, turn into earthen dish to cool. When cold add 2 quarts cream (beaten), 1 cup of sugar, and flavor with vanilla. A PPLE SNOW. Four large sour apples, bake and scrape out the pulp, add # coffee cup of sugar and whites of 2 eggs beaten together until very light. Delicious with cake for dessert or for tea. FIROZEN IBANA NAS. Cut six large, firm bananas into thin slices, add half a pound of powdered sugar and let them stand half an hour. Then add a quart of water and the grated peel of lemon. When the sugar is dissolved pour into a freezer and freeze as you would ice cream. COMMON H C E CIREAM. One quart of milk, 8 ounces of white sugar or 6 ounces of nice Hawaiian sugar, and 4 eggs. Put the sugar into the milk, and put in a tin pail into boiling water. When the milk is scalding hot, add the beaten eggs very light. When the custard is cooked enough, the froth of the eggs will have dis- 115 appeared from the top; or, if the container can be tipped so that the bottom can be seen, a little thickening of the custard around the edges of the tin will indicate that it is done. Fla- vor when the custard is done. The flavoring must be used liberally, as some of it freezes out. Let it get perfectly cool before putting it into the freezer. Pound the ice very fine, and use 1 cup of coarse native salt to 2 cups of ice. Stir the custard often while freezing or it will freeze in flakes. After the custard is done strain it through a gravy strainer. Strain- ing seems to make it creamy. PHILA IDELPHIA ICE CREAM.–MRs. CHARLES GREY. Two quarts of milk, 1 quart of cream, box of Cox's gela- tine. Dissolve the gelatine in a little cold milk with 3 table- spoonfuls of arrowroot, and pour to the other milk when boiling hot. Beat up your cream, and when the custard is nearly cool, pour it to that and flavor to taste. PIN EAP PLE shºrt is Eſt. Mrs. MCCULLY. One quart of grated pineapple, 5 pints of water, the juice of 4 lemons; make very sweet, put into freezer, then add the beaten whites of 9 eggs and freeze. PIN EA PPLE SHER BET. M.R. A. MARQUEs, Take 4 pineapples, fresh and perfectly ripe; grate them and let them steep 3 hours in a syrup of sugar (good sugar boiled with water to first degree); the syrup will thus get well saturated with the perfume of the fruit. Add the juice of 2 limes, pass the whole through a sieve by stirring with a wood- en spoon, so as to extract all the pulp. Throw into the freezer. Some add the whites of eggs beaten, but if the syrup is good it is generally considered useless. 116 - ORANGE ICE. M.Rs. MCCULLY. Two parts of orange juice and one part water, sweetened very sweet. Put into the freezer, and while freezing stir often. When nearly frozen add to each quart of the orange water the whites of 2 eggs beaten to a stiff froth, stirring it in well. Lime water ice may be made by substituting limes for oranges, and adding a larger proportion of water. STRAWBERRY ICE.-Mrs. J. S. McGºw. Ten tins of strawberries, 3 quarts of water, 4 pounds of sugar. Allow the strawberries and sugar to boil about 5 minutes, or merely heat thoroughly through, then rub the pulp and all through a sieve. After which add the cold water and freeze like ice cream. MII LK SHER BET.-MRS, BRAY. Squeeze the juice of 6 lemons on 4 cups of sugar, put the skins with 1 pint of water on fire and let simmer a few min- utes. Scald 2 quarts of milk with 2 tablespoonfuls corn starch and 1 cup sugar. When cool put in freezer and when it begins to stiffen add the syrup of lemon juice and sugar, then freeze. MILLIR SHEIR BET. Three good-sized lemons, 3 scant cups sugar, white of 1 egg, 1 quart milk; put in just before it is put into freezer. Freeze twenty minutes. TAPIO CA ICE. One cup of tapioca soaked over night; in the morning put it on the stove, and when boiling hot, add 1 cup of sugar and boil till clear. Chop 1 pineapple, pour the tapioca over it, *@*ex, cº- A "* 2 ſle - 4 ºf 43 | 4–- /3 2 swan ºf , p 2.7 - 4a e ſ . *T – fº ſº- ºf ... {} sººn-Le º ºf 2 : 4– * ( ºl, º/, aa/o/ ºff- * - Zºº o - ſº ſº tº Cº. _-> ||7 stir together, and put into a mould. When cold, serve with sugar and cream. I C J C R. EA Mi.-MIRs. HASCALL. Four quarts new milk, package Cox's gelatine, 4 small cups sugar, teaspoonful soda. Flavor to taste. Soak the gelatine in about 1 pint of the milk, putting the remainder to boil. While boiling hot pour it over the gelatine, then add the sugar and put in a cold place. When thoroughly cold, add the flavoring and the soda, being careful to have the latter Thoroughly dissolved. (One egg added to each quart I think is an "improvement.) PRESERVES, JELLI ES, ETC. - P IR ES E R W HE D F : G.S.–MIRs. HASCALT). Ten pounds ripe figs, 5 pounds sugar, a little ginger-root, | he juice of 3 limes, grated peel of one. Put the fruit in a pre- serving kettle, cover with cold water and boil until tender (about 1 hour). Take them out and lay on a sieve over night to drain. In the morning make a syrup of the sugar by adding a very little water and setting it on the back of the stove till dissolved. Then put in the figs and boil about 20 minutes, adding the lemon and ginger. If the syrup is not thick enough, take out the fruit and boil the syrup until sufficiently thick. ROSE APPLE PRESERVE. – MRS, RTTTREDGE. Cut the ripe fruit in halves, removing the seed; steam in a close container. Make a syrup of sugar and add the fruit 11S when steamed soft. Should the syrup appear watery after a couple of days, boil it down. This is a very delicious preserve. - C MANIDARIN ORANGE PRESERVE, MIRs. KITTREDGE. Soak the oranges in water three or four days, changing the water night and morning. Then open the oranges at one end with a pointed silver knife and carefully remove the seeds without breaking the orange. Weigh the oranges, and add the weight and half as much more in sugar. Melt the sugar, add the oranges, and let them boil half or three-quarters of an hour. Will keep without sealing. CH IN ESE ORANG E M A RMIA LA HO E – MIRs. McCULLY. Squeeze the juice from the oranges with a lemon-squeezer, getting them as dry as possible. Free the juice from the seeds and set aside. Cut the orange skins into very thin strips (scis- sors are the best instrument for this). When they are all cut, put them into cold water over the fire, and as soon as they come to a boil pour the water off through a colander. Do this three times. After the water is poured off the last time, add the juice of the oranges to the skins, sweeten to taste and boil for an hour, or till it is found on trial to be hard enough. This is a good breakfast dessert. GUAVA. MARMALADE.-MRS W. CHAMBERLAIN. Wash and cut the ends off the guavas, and boil till soft. When cool, strain through a sieve and add an equal quantity of sugar to the pulp. Cook from 1 to 2 hours, stirring con- stantly to prevent it from burning. If cooked thoroughly it can be kept a year. 119 DELICIO US GREEN MLAN GO SA UC E. – MRs. KITTREDGE. Take the fruit when fully grown, but quite hard and green; pare, and with a large grater grate the pulp from the seed. Then to a bowl of fruit add | bowl of sugar—more if you prefer. Put in a close container and stand in boiling water till the fruit is thoroughly cooked. ORANGE JELLY. —Miss HEssie L. DICKSON. Dissolve in 1, pints of boiling water 1 box gelatine, add the juice of 20 common-sized oranges, the peel and juice of 3 or 4 limes. Sweeten to taste. Strain through a fine muslin or sieve. The peel of the oranges grated in before straining gives it a fine color, but it is apt to be bitter. PRESERVED TAMIA RINIDS. – MRs S. L. HALL. Make a syrup of brown sugar and molasses—more sugar than molasses. When this boils put in the tamarinds and let all stew to- 2 2 2 2 2 2 GUAVA JELLY. – MISS M. A. CHAMBERLAIN. Wash the fruit in cold water, cutting off the ends of each guava to remove anything dark adhering. Put the fruit on to scald in any large container. A clean tin wash boiler answers every purpose and will receive a large amount of fruit. If you have a bucketful of fruit or over, add a quart of water (if less fruit, less water), and make a steady fire, not too hot. Always try to have in this first step of jelly making, as little water as possible, for the fruit is so juicy itself that the more water put in the longer you must boil the jelly. Watch the fruit so as to prevent its burning to the bottom of the boiler. Fifteen or twenty minutes' time with a brisk fire 120 is sufficient to reduce all the guavas to pulp. Then remove from the fire and turn the fruit into your bags or strainer (some run it through a hair sieve), and turn off all that flows freely; then hang up the bags to drip. If jelly is made at once, before the first heat leaves the juice, it takes less time to make it; but if not convenient to do all at once the juice can stand even over night. Some boil at night and let it drain till morning. Second Process. Have a suitable preserving kettle–a large porcelain-lined one is preferred. Measure your juice and put it over the fire without sugar. Then measure your sugar. A little less sugar than juice makes the jelly more acid, so the sugar should never be heaped in measuring. Jelly requires a brisk fire and constant watching that the fruit does not burn to the bottom of the kettle, for the least particle of burn clouds the jelly. Use a clean tin skimmer kept for jelly alone to stir and skin with. Have a basin of cold water, and when the scum rises remove with the skimmer and place in the basin of cold water, rinsing off the skimmer in the basin every time before putting it back in the kettle. Boil the juice without sugar till it be gins to drop heavy from the spoon. The time will vary ac- cording to the quantity of jelly you have. Then add the sugar and boil till good firm jelly, skimming well during the whole process. Let it stand from 5 to 10 minutes, and skim the last thing before putting it into your containers. Suſſesſion.—It is my experience in making guava jelly that if the juice can be extracted without breaking the fruit much, and then strained through flannel, the jelly is more sparkling than it is when that fruit is mashed and the juice run through a thinner strainer. There will not be so much jelly, but it is prettier. GUAVA JELLY. — MRS, CARRIE RINNEy. Wash the guavas, removing the blossoms with a silver knife; then put them in a porcelain-lined kettle with a pint of 121 water to a peck of guavas; boil till the fruit is thoroughly cooked, no matter how much it is broken. Strain it through a hair sieve or a crash bag. Pour the juice into a porcelain- lined kettle (should there be any sediment, be careful not to disturb it), let it boil 5 minutes, skimming it carefully, then add very nearly double the quantity of sugar and let it come to a boil. Remove immediately from the stove and pour it hot into the containers. - Gu A v A Jºlly. Mrs. F. w Dawos. Take 100 guavas, rather large; cut off skins and slice; add as much water as will cover them, and boil to a pulp over a slow fire. Take care not to burn. Strain without squeezing; 3 pounds of sugar to be boiled to a thick syrup, and the guava juice added and kept boiling till reaching the proper con- sistency. Then add a wineglass, or 1% of lime juice. MIA N G O JELLY. — MIRs, ATHERTON. Take a bucketful of green, full-grown mangoes; peel and slice them. Let stand in a porcelain kettle with the fruit just covered with water till morning, then boil 20 minutes. Drain off the liquor through a colander and put it right on the stove again to boil. In 10 minutes put in the sugar, nearly quantity for quantity, and boil 20 minutes or half an hour, till it jells. Put the pulp up hot in glass jars (filling them full) without adding sugar, and use it for making pies. It will keep, if the jars are well filled and sealed, for six months. PRESERVED CITRON.—MRs. F. S. LYMAN, HILo Cut the citron in quarters, remove the center and soak the rind in cold water 3 to 5 days, changing the water morning 122 and evening; water enough to cover them well. On the sixth day put them over the fire in cold water enough to cover them, and boil hard for 1 hour; turn off this water, pour on a fresh supply and boil again 1 hour. Take the peel out into a colan- der to drain, and prepare a syrup as for any other preserve. When the syrup is well boiled down, put the peel in and boil for a good half hour. The next day lift out the citron, boil the syrup down once more and pour over the fruit; let this stand till next day; then spread the peel on pans in the sun to dry. Drying will take 2 or 3 days, when the peel can be put into wide-mouthed bottles and tightly corked. The syrup is excellent for cakes. APPLE MARING O. — MRS. T. S. Doug LAS. Peel and slice the fruit, using a pound of sugar to a pound of fruit. Boil the cores and peelings for 15 minutes, and strain this water on to the apples and sugar. Let the whole boil slowly till quite thick; then put it into jars hot; cover, and tighten the covers when cold. PINEAPPLE PRESERVE. – MRS. T. S. Do UGLAS. Pare and cut into small slices and weigh, allowing a pound of sugar to a pound of fruit. Put the sugar in the kettle with enough water to thoroughly moisten it, and let the syrup boil half an hour. Skim the syrup and put in the fruit, which must boil half an hour; then take it out and lay it on plates in the sun to dry. Let the syrup come to a good boil again; then put in the fruit and boil another half hour. Put the preserve hot into glass jars; cover, and tighten the covers When cold. ROSELLA JAM AN ID JELLY. —ALICE C. Jordan. Separate the kernels from the leaves, put the kernels in a preserving kettle, add enough water to cover them, and boil them for twenty-five (25) minutes. Remove the kernels from * * 123 the fire and put in the leaves. Boil again for nearly an hour; then strain through a jelly bag. Add to the strained juice an equal quantity, by measure, of sugar, and boil until a little will jelly when put on a plate. It must be skimmed frequently while boiling, or the jelly will not be clear. To make jam, take the pulp which remains after straining out the juice, and put it through a colander; add the sugar and boil 15 or 20 minutes, stirring constantly to prevent burning. The quantity of sugar to be added for the jam depends upon the degree of tartness desired, it not being necessary to use “pound for pound.” This is a new fruit from Australia. It looks more like a flower than a fruit, the leaves referred to being the petals. They are thick and tart. The jelly and jam are very nice and much like currant. P I C K L E S. O HIA PICKLES.–MRS, FREAR, SR. Boil a pickle made of 1 pints of vinegar, 3 pounds sugar, with mace, cinnamon and cloves to your taste. Drop the ohias into the pickle and boil slowly until cooked through. Put into glass jars and seal them. PIC K LED FIG.S.–MIRs. CLARA A BANNING. Two pounds sugar, 2 pints vinegar, boiled together with a handful of whole cloves, some stick cinnamon and a table- spoonful whole black peppers. Wash the figs clean, put them in and then boil till thoroughly done. Take them out and boil the liquid down to a syrup, and then pour it over the fruit. 124 CHOPPED GREEN TOMATO ES.–MRS. P. C., JONES. Two quarts chopped tomatoes, 2 large peppers and 3 onions, all chopped fine, and cup salt. Let this stand all night. In the morning drain well, then mix 2 tablespoonfuls of mustard, of cloves, 1 of allspice, of black pepper, cup of sugar; add to the tomatoes and cover with strong vinegar, and boil until the tomatoes are soft and clear. PIN EAPPLE PIC R LES.–MRs, P. C. Jon Es. To 14 pounds of fruit cut in slices or small pieces add 7 pounds of brown sugar and 7 pints of vinegar, as many cloves as you can hold in the palm of your hand, and as many pep- percorns, stick cinnamon, broken in small bits. Let the sugar, vinegar and spices boil 10 minutes before adding the fruit. Let all boil together until the fruit is tender and well sea. soned; then remove the fruit and let the syrup boil 5 or 10 minutes longer. CUC UM BER PIC KLES. MRS. JopīN WILDER. Peel the cucumbers (the large old ones are the best), cut them in half, put them in strong salt and water. A piece of alum keeps them firmer, but you can do without it. Let them stay in the salt and water over night. Prepare the vinegar by putting a pint of sugar to a quart of vinegar. Spice to taste. Scald the vinegar two or three times; pour it over them, and let them stand for 2 or 3 weeks. They are very good and very handsome. PICKLED MANGO ES. MRs. C. C. ARMSTRONG. Select hard, almost green mangoes; perforate the skin with a penknife; then take 1 pound of sugar, 20 pounds fruit, 1 cup 125 vinegar, cloves, mace, cinnamon, etc. Boil the fruit in the syrup a long time. Suggestion.—If any should object to the skin and large seed of the mango, the fruit may be sliced and then boiled as above, and it is very nice.—Ed. LIME PICKLES. –(Indian Receipt). —M.R. F. W. DAMon. Three ounces red chilis, 4 ounces garlic, 4 ounces tumeric. 4 ounces mustard, 3 ounces green ginger. Cut limes in quar- ters without separating at the bottom. Salt and keep them in the sun 6 or 8 days. Then have the above ingredients rather coarsely pounded; mix well with vinegar and make a paste. Stuff the limes and keep in a jar for a month. Very hot, and very much liked by old Anglo-Indians. P ICRLED EGGS. MRS. P. C. Jon Es. Boil your eggs hard, remove the shell and put in a jar. Take enough vinegar to cover well, put in a porcelain-lined saucepan, and whole cloves, stick cinnamon, salt and pepper. Let the vinegar come to a boil, and while hot pour over the eggs. They can be eaten the next day. PR UN E PIC RLES.–MRS. T. H. Hop RON. Seven pounds of fruit, 3 pounds of sugar, 3 pints of vine- gar, cloves, cinnamon, pepper. Boil the vinegar, sugar and spice well together; then put in the fruit and let it boil a short time. Then take out and let the syrup boil a while. Let the fruit boil till you can put a straw through it. SPICED APPLES.–MRs. VAN CLEVE, MINNEAPOLIs. This receipt was sent with the thought that mangoes could be treated in the same way as apples. Eight pounds apples, 4 126 pounds sugar, 1 quart vinegar, stick cinnamon and whole cloves to taste. (Try 2 sticks of the cinnamon and a dessert- spoonful of cloves.) Boil vinegar, spices and sugar together. When boiling put in the fruit, part at a time, and cook till tender, then skim out. When all the fruit is cooked, boil the syrup down till it is real syrup, and pour over the fruit. In cold climates this keeps as long as the family permit. TOMATO CATSU P.-MRs. P. C. Jon Es. One tin of tomatoes, 1 gill of vinegar or 8 tablespoonfuls, 3 teaspoonfuls of sugar, 1% of salt, 1 of cinnamon, 4 of cloves, pepper, to taste. Heat tomatoes, strain through strained (see E. O. Hall & Son’s adv.); then add all ingredients; boil till somewhat thick. Nice for mutton chops. TOMATO CHUTNEY. –(Indian Receipt.)—MR. F. W. DAMoN. Two pounds apples, mangoes or tomatoes, pound green ginger, 2 pounds raisins, 4 pound salt, garlic, 1 pound al- monds, 3 pounds sugar, 5 teaspoonfuls chilis, 2 tablespoonfuls vinegar. All to be very finely mixed. Cook over a slow fire to proper consistency, or let stand in the sun. TAMARIND CHUTNEY.-(Indian Receipt,)—MR. F. W. DAM on . One-half pound tamarinds, 4 pound dates, 4 pound green ginger, pound raisins, 4 pound onions, 4 pound chilis, 4 tablespoonfuls brown sugar, 2 tablespoonfuls salt. Pound all with vinegar and rub through a sieve. Bottle and cork. MANGO CHUTNEY. —(Indian Receipt.) M.R. F. W. DAMON. Four pounds green mangoes, 1 pound almonds, 4 pound green ginger, 4 pound white salt, 2 pounds raisins, 4 pound 127 garlic, 3 pounds brown sugar, 2 ounces yellow chilis, 1 bottle vinegar. The mangoes must be skinned and ground on a curry stone (grated would probably do–Ed.), as also all other ingredients. Mix salt and sugar with the mangoes, as they quickly ferment; then add the other ingredients, putting in nearly a bottle of vinegar, or enough to make it of proper consistency. Put into wide-mouthed bottles, tie muslin over and let them stand in the sun for a fortnight, when it will be fit to use, though it will be better if kept in the sun for six weeks. (Have tried this and found it excellent.—Ed.) O D DS AND ENDS. WEIGHTS AND MEASURES. 10 eggs equal 1 pound. 1 pound of brown sugar equals 1 quart. 1 pound of white sugar equals 1 quart. 1 pound of powdered sugar equals 1 quart. 1 pound of loaf sugar, broken, equals 1 quart. 1 pound of butter (soft) equals 1 quart. 1 pound 2 ounces of Indian meal equals 1 quart. 1 pound 2 ounces wheat flour equals 1 quart. Four large tablespoons equal gill. Eight large tablespoons equal 1 gill. Sixteen large tablespoons equal ; pint. A common-sized wineglass equals gill. A common-sized tumbler equals pint. Four ordinary teacups of liquid are equal to one quart. . CLEANING SILVER.—MRs. H. A. P. CARTER. The best way of cleaning silver is to put a teaspoonful of ammonia into hot soap suds; wash quickly with a soft brush, rinse in clean hot water and dry with a linen towel ; then rub 12S with chamois skin. Do this every day and no powder or clean- ing will be necessary, and the silver will last longer besides. FURNITUIRE POLISH-MRS. W. F. ALLEN. Two parts spirits turpentine, 1 part sweet oil, 1 part alcohol. Mix and apply with a flannel. WASHING WINDOWS, MII RRORS, ETC.–MRs W. W. HALL. Saturate a newspaper in water and squeeze it till it ceases to drip. With this rub each pane, polishing with a dry news- paper rubbed soft in the hands. We have used this method for years and find it entirely satisfactory—no lint, no streaks and no whiting to get rid of. We commend it for its sublime sim. plicity. DONTS FOR M OTHERS, Don’t try to do two days’ work in one; and, in your home- making, beware lest you become a veritable fiend of neatness. If work you must, simplify your duties so that they will not prove a weariness to the flesh. Never stand when you can sit down. When waiting at the counter for change, why neglect the stool close at hand 2 It is only a matter of five minutes, perhaps, but it may be five minutes too long, and then how your poor, tired back rebels' Don’t save horse-car fare for the sake of taking home a pound box of candy. It is a foolish woman who will squander her pennies on trash, and then walk her legs nearly off to make up the deficit. Don’t try to do without your roll and coffee or glass of milk when the luncheon hour arrives, no matter how long and dis- couraging your shopping list may be. In short, strive not to be an amateur in the art of caring for yourself, but in the details of life look well to it that they are made subservient to your womanly needs. 12 - - 124) LU N C H M EN US. MIENU FOR A SIMPLE LUNCH SERVED AT SMALL TA BLES. First Course–Scolloped Fish, eaten with Bread. Second Course–Cold Roast Turkey, with Cold Boiled Ham, Rolls and Butter, Coffee or Tea. Third Course–Chicken and Potato Salads, with Rolls and Tea or Coffee. Fourth Course—Two kinds of Calke, Ice Cream and Straw- berries. - MIENU FOR A LUNCH. Soup, clear tomato or any kind. After the Soup, serve Muskmelon. The next course Fish, boiled, with Egg Sauce; or fried in fillets, with Tomato Sauce. Eat with Bread only. Then Pigeon, with Peas, after Leon De Jean's receipt in this book. Eat with Bread only. After this Roast Chicken and Lettuce, with French dressing. Then serve Cake and Ice Cream, following this with Fruit, dried or fresh, and Nuts and Raisins. Tea and Coffee only at the last. Bouillon in cups. Scolloped Chicken. Cold Duck. Fried Potatoes. Lettuce, French dressing. Dessert. Coffee. Escolloped Oysters. Boiled Tongue, with Mushroom or Tomato Sauce. Potato Croquettes. Cold Chicken. Lettuce, French dressing. Dessert. Coffee. 130 Soup. Scolloped Fish. Chicken Croquettes, with Green Peas. Cold Turkey and Ham. Potato Salad. Dessert. Coffee. Crabs. Plover or Squabs, with Green Peas. Cold Turkey and Oxford Sausages. Salad. Dessert. Coffee. Soup. Fried Chicken, with Peas. Cold Tongue or Ham. Potato Salad. Dessert. Coffee. Fresh Oysters. Fish, Anchovy Sauce. Chops, fried with Mushrooms. Rice Croquettes. Cold Duck. Chicken Salad. Dessert. Coffee. Bouillon. Veal Cutlets, fried with White or Mushroom Sauce. Cold Turkey. Ham. Salad. Dessert. Coffee. 131 A HAWAIIAN FEAST. “A HAAINA,” OR MORE COMIM ONLY CALLED ** LUA U.” Mrs. BRIokwood AND DAUGHTERs. Preparation.—If out in the yard under trees or under an awning, strew the straw or rushes over the place intended for the feast; then spread your mats, ti leaves or la’i in the place of a tablecloth; then ferns on top of that, and then plates, calabashes (wooden bowls) or bowls of poi, and pig, turkey, chicken, raw fish, cooked fish, crabs and limu prepared in va- rious ways. How the Pig is Prepared and Cooked.—Kill and clean as usual, cut open, then cut under the fore shoulder. In the meantime have your furnace or imu ready and stones heated; take some of the heated stones and put inside the pig (if you wish to stuff, put luau inside); spread ti leaves on the imu and banana leaves on the top of that, and then the pig; cover with the same kind of leaves as are under it; spread over all an old mat and then soil. Bake about two hours. How to Prepare and Cook Salt Pork, Beef, Turkey and Chicken, together or separate.-Heat banana leaves and slice your meat and put into the leaves, with a little salt sprinkled over it and a little water. If you wish to put luau in with it, put a hot stone in the inside and tie up with ti leaves and put on the furnace. It can be cooked in the same furnace as the pig. Taro can also be cooked in the same place. First scrape the outside off, split in two and place on the fire. When cooked it is called “Kalo papala,” or baked taro. Luau is the taro tops (or leaves) of three kinds of taro the Haokea, Lauloa and A puntai. The young and new leaves are used for eating; the old leaves are sometimes used for wrap- ping in place of ti leaves or banana leaves. Cooked or Lawalu Fish.--Take an anae, kumu, weke or any other kind of fish; clean as you would for boiling; take eight 1:32 or ten ti leaves, sprinkle a little salt, then lay on your fish and wrap your leaves well round it, and put on coals to cook, turning over now and again till cooked. Salt salmon is some- times cooked in the same way, having first washed off the salt, or it is baked underground. Kaihelo, or Fish Sauce.—Grate a cocoanut, then take shrimps, sprinkle a little salt on them, pound or bruise them, put in a muslin cloth, and squeeze the juice over the grated cocoanut. Baked Hee, or Squid-First pound with a little salt till it shrivels, then rinse out in water and put into banana leaves with ti leaves outside; then bake as the pig. Wana, or Sea Eggs.-Take the tongues of the wana and put into a large shell and cook on coals. Roast Kukui Nuts—Roast your nuts on a slow fire or hot ashes, then when cooked break the shells and pound the meat into small pieces, mixing with a little salt. Limu, or Sea-weed.—Huluhuluwaena, Lipoa, Limu Eleele, Limu Kala, Limu Kohu. PUD ID IN G.S. Kulolo.—Grate cocoanut and strain, mix with grated taro, add a little water, about a pint of water to a quart of cocoanut juice. A little sugar is sometimes used. Use 2 taro roots to 5 cocoanuts; put into ti leaves, banana leaves or tin; then bake underground. Koele Palau.-Sweet potatoes, boiled or baked underground, pounded or mashed; then mix while hot with the juice of some grated cocoanut, and then it is ready for eating. Piepiele.—Grate the raw sweet potato and add the juice of grated cocoanut, and put into leaves and cook as “Kulolo.” Haupia.-Mix pia or arrowroot with the juice of grated cocoanut. Heat some of the juice and add to the rest, and stir till cooked, as you would “Blanc Mange.” Papaiee.—Take ripe breadfruit, scrape the inside and mix with a little cocoanut juice, or without; stir till well mixed and put into ti leaves as “Kulolo.” Banana Pudding.—Grate the cocoanut as for Kulolo, put in the banana and mix, adding a little pia or arrowroot. When mixed put into banana leaves and ti leaves and bake. 133 KULOLO, SOM ETH IN G. G.O.O.D. Six cups taro flour, 4 cups cocoanut milk, 4 tablespoonfuls sugar; grate fine the meat of 2 cocoanuts and mix all together well, put in a deep dish well buttered, and bake 1 hour in a moderate oven; eaten warm or cold it is excellent and cannot be beat. - THE SIC K ROOM. The receipts in this department are all tried and proven. Everything of which this could not be said has been laid aside, as we wish this list especially to be thoroughly reliable. We are indebted to the matron of the Queen's Hospital for the use of standard books on nursing, from which we have collected some valuable receipts for liquid foods which are simple enough to be prepared in any home. TO MIA IV E AN IN VA LID'S 3 E.D. Some Advice that will Prove Eſlicacious in a Trying Time. Perhaps you have sickness at home. Into every home, no matter how carefully guarded, sickness will come, and as trained nurses are not always attainable, every woman should know exactly how to furnish, make and change a bed for an invalid. These are the simple and explicit directions as taught in the training school for nurses. The bedstead should be of metal if possible, six and a half feet long, three feet wide, and two or two and a half feet in height, for greater ease in caring for the patient. The mattress should be of hair, as that can be easily cleansed and disinfected. The sheets are better of cotton, as linen is apt to chill a sensitive person, and there should be three in use at once, the upper, draw and lower. Blankets of 134 good quality make the best covering, and the counterpane should be of light weight. Two large pillows are needed, one of hair and one of feathers, with as many small pillows as the necessities of the case may require. To Fold the Sheet. Having the bedding at hand, pin the lower sheet in place, stretching carefully and pinning underneath to the mattress, that the smooth surface beneath the patient may not be readily worked into wrinkles. Now fold the draw sheet cross- wise and lay on the under, so that it will reach from the patient’s shoulders to well below the hips. Pin on each side to mattress, and spread on the upper sheet, leaving a little loose for the feet and long enough to turn over blanket at top. Have the blanket long enough to tuck around patient's neck, and counterpane long enough to fold over the same length as sheet; the blanket less. Beat up pillows and smooth free from wrinkles. Then turn back counterpane, blanket and sheet, leaving the sheet folded so that it will come next to the chin. In changing the bed, where the patient is too weak to be removed, roll carefully to one side of the bed, putting one hand against the invalid's shoulder and the other against the hip. Now, keeping patient well covered, unpin lower and draw sheets on the vacant side and roll up against the patient in lengthwise folds. Replace with fresh sheet and draw, pin smoothly in place, roll the patient gently over on the clean side (still protected with upper sheet), unpin and take off soiled lower sheet and draw, pull the fresh one in place and pin. Now put clean upper sheet over the soiled one, tuck in and then reaching under, remove the soiled one. Lift the head gently and change the pillows, beating and smoothing as before. To change the nightdress, roll up the skirt part to the shoul- ders, take off sleeves, slip over head and off. Have the fresh one ready warmed and aired; put arms in first, then lift over the head, pull down under the shoulders and smoothly under hips, and you will have your patient freshly changed with comparatively little trouble to the nurse and with infinite comfort to the patient. 135 HOW TO A CT IN CASE OF FAINTING. Fainting is caused by an interruption of the supply of the blood to the brain. The head must be lowered immediately. Laying the person down will sometimes revive without other measures. The head may be allowed to hang over the side of the couch for a few moments. Hold smelling salts to the nose and apply heat over the heart to stimulate its action. Open a window to admit plenty of fresh air, and unfasten the clothing to permit circulation of the blood. Where uncon- sciousness is prolonged a mustard plaster may be placed over the heart. If the breathing stops, begin artificial respiration. Don’t try to give stimulants, as the patient, if unconscious, will be unable to swallow. BURNT FLO UR. CUSTAIRD. M.R.S. R. LEWERs. One pint milk, 1 egg well beaten, 4 lumps of cube sugar, 1 pinch of salt, 1 tablespoon of burnt flour. Boil the milk; wet the flour with cold milk and the egg; stir into the boiling milk and strain. Excellent for the sick. We have given this to young babies, leaving out the egg and using two-thirds water and one-third milk, with excellent re- sults in bowel trouble. The flour should be browned in an iron pan-Ed. - B EEF TEA.— MIRs, W. E. ALLEN. Cut any desired quantity of beef into small slices and put (without water) into a double boiler, and let it cook an hour and a half, or until juice is extracted, but not longer, as it spoils the flavor. When done, strain, add salt and set away to cool. When cold so that the pot has hardened, strain through a cloth. Keep on ice for use when needed. Another.—A quicker way and a more nourishing beef tea is made by pressing the meat juice in a press made for that purpose. Cut from a good steak pieces two or three inches 136 square; put them on a gridiron and partly cook them on both sides. Have the press hot (and also a cup to hold the juice), and put in what it will hold, turning it until the meat is quite dry; then empty and fill again until you have what is needed to take at once. Meat presses for this purpose can be had at Castle & Cooke's and Dimond's. The one with the iron cup preferred. CHICREN BROTH...-MRS. W. F. ALLEN. Take a plump fowl (not less than a year old), have it dressed and divided. Pound it to crush all the bones, put in a sauce- pan and cover with cold water. Let it cook very slowly until the meat is in shreds, then season with salt (and a few white peppers if liked; the peppers if used should be cooked with the chicken), and strain. Remove the fat as well as possible, then set away to cool. Put on ice until it jellies, when any remaining fat can be easily removed. When part is needed heat it and add a little boiled rice or toasted bread. Some sick people like the jelly. Raw Beef.-For serious cases of stomach troubles. Take a piece of tenderloin or good steak, and with a knife scrape the soft meat from the fibre, season with salt and pepper, and spread between two very thin slices of bread like a sandwich. Meat prepared this way and lightly broiled is very delicate for a sick person. Sago Gruel.-For a small bowl of gruel take a heaping table- spoonful of sago, wash in a little water, but do not let it soak; put it into a porcelain-lined saucepan with a pint of cold milk and let it cook until the milk is thickened and the sago soft, perhaps ten or fifteen minutes. Excellent in bowel troubles. LIME WATER. A lump of unslaked lime the size of one’s fist, put in a gal- lon fruit jar; pour over it slowly hot water to fill the jar, adding as the lime slakes. Stir well two or three times. When 1:37 the water is clear it is fit to use. Keep covered. The same lime may be used two or three times by filling the jar with fresh water, stirring. Leave the sediment in the jar, the water keeps better. Useful for acidity of the stomach. Add a tablespoonful to a glass of milk for children when the bowels are loose and movements sour and green. It may be added to milk to prevent curdling when heated, or to cream for coffee. It is excellent for cleansing nursing bottles to prevent sour- ness. It will not injure the flavor of milk. A cupful mixed in sponge of bread or calke over night will prevent souring. RAW BEEF TEA. To half a pound of raw beef, free from fat, and finely minced, add 10 grains of pepsin and 2 drops of hydrochloric acid. Put in a large tumbler and cover with cold water. Let it stand for 2 hours in a temperature of 90°, being frequently stirred. Strain and serve in a red glass, ice cold. Peptonized food does not keep well, and should never be used more than twelve hours old. Preparations of beef which have been pep- tonized, or partially digested outside of the body, are far superior to beef tea. Beef tea is, however, much used, and would probably be preferable where ice is out of the question. Peptonized foods can only be used where ice is obtainable. Make it only in small quantities.—Ed. KO UVI YSS. Dissolve a third of a calke of compressed yeast, or its equivalent in fluid yeast, in a little warm, not hot, water; take a quart of milk fresh from the cow, or warmed to about blood heat, and add to it a tablespoonful of sugar and the dissolved yeast. Put the mixture in bottles with patent stoppers; fill to the neck and let them stand for twelve hours where you would put bread to rise; that is, at a temperature of 68° to 70°. Then put the bottles, upside down, on the ice until wanted. 13S This is nutritious and somewhat stimulant. It is very valu- able and will sometimes be assimiliated when nothing else can be retained. Each quart is said to contain 4 ounces of solid food. TO AST WATER. Toast 3 slices of stale bread a very dark brown, but do not burn. Put into a pitcher and pour over them a quart of boil- ing water; cover closely and let it stand on the ice to cool. Strain. It is good for nausea from diarrhoea. APPLE WATER. Slice into a pitcher half a dozen juicy sour apples. Add a tablespoonful of sugar and pour over a quart of boiling water; cover closely until cold, then strain. This is slightly laxative. FLAXSEED LEMON AID. E. Into a pint of hot water put two tablespoonfuls of sugar and three of whole flaxseed. Steep for an hour, then strain and add the juice of a lemon. Cool on the ice. - crust coffee. Take a pint of crusts; those from Indian bread are best; brown well in a quick oven, but do not let them burn. Pour over them three pints of boiling water; steep for ten minutes. Serve With cream. 139 IMPERIA L DIR IN IV. Place a dessertspoonful of cream of tartar and two table- spoonfuls of powdered sugar in a jug. Pare the rind of a lemon very thin and cutting it into slices place them in the jug. Pour a quart of boiling water into the jug; cover and let it stand till cold; then strain and it is ready for use. LEMI ONADE WITH E.G.G. Beat one egg with two tablespoonfuls of sugar until very light; stir in three tablespoonfuls of cold water and the juice of a small lemon. Fill the glass with pounded ice and drink through a straw. EGG BROTH. Beat together one egg and half a teaspoonful of sugar till very light, and pour on a pint of boiling water, stirring well to prevent curdling. Add salt and serve hot. - HOT MILL R A NHD WATER. Boiling water and fresh milk in equal parts compose a drink highly recommended in cases of exhaustion, as it is quickly absorbed into the system with very little digestive effort. This is also true of the egg broth. CHO COLATE. Scrape fine an ounce of Baker's chocolate; add two table. spoonfuls of sugar and one of hot water; stir over a hot fire for a minute or two till smooth and perfectly dissolved; then pour into it a pint of boiling milk; mix thoroughly and serve 13 140 at once. If allowed to boil after adding the chocolate to the milk it becomes oily and loses flavor. Broma is made the Same Way. CHICREN CIREAMI. Take half the breast of a chicken, cut it very fine, then pound it in a mortar. Put a small teacupful of milk into a little saucepan and heat it; then add the pounded chicken by degrees, stirring all the time till it is the consistency of thick soup. Put in a pinch of salt and pepper, one or two table- spoonfuls of cream, according to taste. Serve hot. This may be made with beef, mutton or veal, but the meat must always be thoroughly pounded first, and any fat removed. RAISIN WATER FOR CRO U.P. MISS M. A. CHAMBERLAIN. Two large handfuls of good raisins cut in two; pour on a quart of boiling water; cool and drink. When the water is poured off, mash the raisins and pour on more water. DON OEC X. BREAK FAST AND TEA CA KES. PAGE Apple Fritters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 71 Breakfast Puffs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67 Cakes, Baked Rice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69 Corn . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69 Corn . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69 German Breakfast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7() Calves, German Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 71 Good Johnny . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70 Hominy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6S Jennie Lind . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6S Nettie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6S Squash . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6S Wheat Meal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67 Fried Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 71 Graham Gems . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 71 Muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67 Griddle Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7() Popovers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67 Corn . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7() Pop Robin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7() Potato Pancakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7| Raised Biscuit. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69 Simple Muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6S Waffles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69 CARIES Angels' Food . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 109 Calke, Almond . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 105 Birthday . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 104 Cakes– E.A.G.E. Boston Cream . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 105 Bride . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 105 Central Union . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 102 Chocolate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 102 Chocolate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |(}7 Clove . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 98 Cocoanut . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 97 Cocoanut . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . | ()() Cocoanut . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |(}S Corn Starch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 97 Crullers, or Twist. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 109 Cream . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 ()() Cream Sponge . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . | ()| Date . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 108 Dayton . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 104 Delicate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 94) Dried Apple . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 103 Dolly Varden . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 101 Feather . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 102 Fig. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10:2 French . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |(}(; French Loaf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . | () (; Fruit. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |(}5 Fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . | (){} Fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |{}{} Hartford Election . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . () (; Ice Cream . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9) Imperial . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |(}(; Jelly or Chocolate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . {{}() Maine Plum . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9.S. Measured Pound . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |(} | Minne-ha-ha. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |{}{} Molasses Drop . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . | | || Mountain . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . | ()4 Neapolitan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |{}S Nut . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 97. One Egg . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9S Orange . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 97 Raised . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 99 Ribbon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . | {}'ſ Rolled Jelly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . | ()2 Silver . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . | ():8 Snowflake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . | {}4. Calves– PAGE Sponge . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10:3 Sponge . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 107 Sponge Pound . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 94) Spring Roll . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1() { Sugar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 101 White . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 (16 Cocoanut Puffs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 104) Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 () Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . | 12 Singerbread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 112 Good . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11() Hard . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . | ():) Molasses . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 () Good Ginger Snaps . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 111 Binger Snaps . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . | | | Lemon Snaps . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11() Łou's Doughnuts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 () Jumbles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 111 DESSEERTS Baked Papaia . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 92 Caramel Custard . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 96 Chocolate Blanc Mange . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 91 Chocolate Cream . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 96 German Egg Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 94 German Puffs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 94 Guava. Whips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 91 Lemon Jelly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 91 Meringue, Mango . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 93 Orange . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Papaia . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 92 Peach . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9:3 Royal Cream . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 95 Short Calke . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 94 Strawberry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 93 Snow, Ice and Thaw . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 91 Strawberry Cream . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 95 Tapioca Cream . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 95 144 EGGS. E.A.G.E. Eggs, a nice way to Cook. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55 Devilled . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56 Hard Boiled . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56 Scrambled . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55 Omelet, a nice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55 Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57 Mushroom . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57 Nice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56 Quaker . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54 F I S. H. Clam Chowder . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 Deviled Crabs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 Fish, Balls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 Boiling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1() Chowder . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 On Toast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 Moultee . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 Scalloped . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 Tomato Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . | 1 Turbot . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . | 4 Panned Oysters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . º Salmon, Cooking Salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 Cream . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16. Mayonaisse . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 Pickled . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . | 1 Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . | 3 Rissoles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . | 6 Tomato Chowder . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 GAME AND POULTRY. Chicken, a la Maringo. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32 Croquettes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .33 Curry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38 Curry, Padris’ receipt. . . . . . . . . . . . . . . . . . . . . . . . . . . 39 Jellied . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32 Jewish Dish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31 Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 Chicken— PAGE Pot-Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34. Scalloped . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31 Stewed . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31. Stewed . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31 Stewed with Luau . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 To Cook a Tough. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34 Ducks, in Hodge Podge. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35 To Stew Wild . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36 With Turnips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37 How to make Poultry Tender . . . . . . . . . . . . . . . . . . . . . . . . . . . 36. Minced Turkey with Poached Eggs. . . . . . . . . . . . . . . . . . . . 35. Oyster Stuffing for Fowls. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34. Potato Stuffing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35 Pigeons, Boiled . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3S With Peas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37 With Peas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37 Shrimp Curry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39 To Cook Small Birds. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36 ICE CREAM AND OTHER ICES. Apple Snow . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 114 Frozen Bananas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 114 Ice Cream . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . || 7 Bazaar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 114 Common . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . | 1.4 Philadelphia. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11:5 Ice, Orange . . . . . . . . . . . . . ----------------------------- 116 Strawberry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . || 6 Tapioca. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . || 6 Sherbert, Milk . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 116 Mill; . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . || 6 Pineapple . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 115 Pineapple . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 115. ICING S. Icing, Boiled . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 113 Common . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 112. Chocolate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 112. Chocolate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 112 Without Eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 113 Kisses . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . | | 3 Kisses . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 113. 146 LUNCH MEN US. PAGE Lunch Menus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 129-130 Hawaiian Feast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 131-133 MA CARONT AND CHIEESE PRE PARATIONS. Cheese, and Crackers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54 Fingers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ;4 Fondu . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53 Macaroni . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52 a l' Italienne . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51 Milanoise . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53 Vermicelli . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52 Welsh Rarebit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53 MEATS Beef, a la Mode. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 and Potato Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25 Cold Roast Stew . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22 Quick way of serving . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 Roast with Yorkshire Pudding. . . . . . . . . . . . . . . . . . . |S Roast like Hare . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 Ruth Pinch’s Steak Pudding . . . . . . . . . . . . . . . . . . . . . 2] Sour Roast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22 Steak Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20 Steal, Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 With Mushrooms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 Braised Leg of Mutton. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27 Calf’s Head, to cook a . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26 Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29 Chartreuse of any Meat. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 Hamburg Cakes . . . . . . . . _* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * 2: Ham, Baked . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2S Boiled . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2S Croquettes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2S On Toast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28 Meat T3alls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22 Mock Duck . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 Nico Tºreakfast Dish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 Spanish Friceo . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25 Stewed Kidney . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29 BAGE Toad in the Hole. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 Tongue, Canned, Tomato Sauce. . . . . . . . . . . . . . . . . . . . . . . . . 27 Lambs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27 With Olive Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 Veal, Croquettes with String Beans. . . . . . . . . . . . . . . . . . . . . 26 Loaf for Lunches . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27 Roast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25 ODDS AND ENDS Cleaning Silver . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 127 Dont's for Mothers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12S Furniture Polish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12S Washing Windows, etc. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12S Weights and Measures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 127 PASTRY. Crust, a Good Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 73 Family Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72 For Meat Pies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 73 Pot Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 73 Paste, Puff . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72 Short Puff . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72 PASTRY. Lemon Batter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 90 Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 90 Tarts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . S9 Mince Meats . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . S6 Papaia Tart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . S9 Pie, Banana . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ST Cocoanut . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ST Good Apple . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . S9 Lemon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . S9 Lemon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 90 Mango Custard . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . SS Mince . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . SS Sliced Papaia . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . S7 Sour Orange . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . S9 Vinegar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . SS 148 PICKLES. E.A.G.E. Chopped Green Tomato . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 124 Chutney Mango . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 126 Tamarind . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 126 Tomato . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 126 Pickles, Cucumber . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 124 Egg . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 125 Fig. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 123 Lime . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 125 Mango . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 124 Ohia. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . | 2:3 Pineapple . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 124 Prune . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . | 25 Spiced Apples . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 125 Tomato Catsup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 126 PUDDINGS Ambrosia . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . S4 Improved . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . S4 Charlotte Russe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . S4 Custard Souffle . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . S2 Mango Brown Betty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . S3 Pot Pie of Ohias or Ohelos . . . . . . . . . . . . . . . . . . . . . . . . . . . . S3 Pudding, Aunt Mary’s Papaia. . . . . . . . . . . . . . . . . . . . . . . . . 75 Baked Mulberry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . S3 Banana. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 78 Bird’s Nest . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74 Boston Lemon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80 Chocolate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76 Chocolate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . S() Cocoanut . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76 Cocoanut . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76 Cold . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . S() Cottage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7S Cream Tapioca. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . S2 Dandy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . S1 Delicious . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74 Delicate Indian . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79 Delicate Rice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76 Fig. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75 Pudding— PAGE Indian . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 77 Lennon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . S1 Monterey . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74 Peach . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . S2 Plum (Mrs. Gilman’s) . . . . . . . . . . . . . . . . . . . . . . . . . . . 77 Poor Man’s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . TS Poor Man’s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79 Porcupine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . S1 Puff . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 77 Queen of . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75 Sago and Strawberry . . . . . . . . . . . . . . . . . . . . . . . . . . . TS Snow . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75 Spiced . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 77 Sponge . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7% Tapioca with Figs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 PUDDING SA UCES. Sauce, Batter Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . S5 Foam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . S5 Good Jelly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Sº Hard . . . . . . . . . . . . . . . . . . . . . - - - - - - - - - - - - - - - - - - - - - S5 Milk Pudding . . . . . . . . . . . . - - - - - - - - - - - - - - - - - - - - - - S; Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . S6 PRESERVES, JELLIES, ETC. Apple Maringo . . . . . . . . . . . . . . . . . - - - - - - - - . . . . . . . . . . . . . . 112 Delicious Green Mango Sauce . . . . . . . . . . . . - - - - - - - - - - - - - - | | |} Jelly, Guava . . . . . . . . . . . . . ' ' ' ' ' ' '. . . . . . . . . . . . . . . . . . . . . . . H 19 Guava. . . . . . . . . . . . . - " " ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' 12 Guava. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . | 2 || Mango . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . | 2 | Orange . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . | | || Rosella. Jam or . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 122 Marmalade, Chinese Orange . . . . . . . . . . . . . . . . . . . . . . . . . . . | |S Guava. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11S Preserve, Citron . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 121. Figs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 117 Mandarin Orange . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |S Pineapple . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . | 22 Roseapple . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 117 Tamarind . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 119 150 SALA DS. PAGE Cold Slaw Dressing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . jS Mayonnaise Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59 Salad, Alligator Pear . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59 French . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6() Herring . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5S Lobster . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5S Potato . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59 Potato . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6() Tomato Jelly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6() SAUCES FOR MEAT OR FISH. Sauce, ºnchovy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |7 Caper . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 Fresh . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |7 Mushroom . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |7 Piquante . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1S Tomato . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . |S White . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 SOUP. Soups— Black Bean . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 “Bouillabaisse” . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . !) “Breu Suppe” . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1() Clear . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 German Oyster . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . S Juice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Mrs. McNeiſ’s Hºrown . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Mulligatawny . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . | () Parker House Tºmato . . . . . . . . . . . . . . . . . . . . . . . . . . T Pea. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (; Potato . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (; Rice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . S Sago . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1() Stock for all kinds of . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Tomato Bisque . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 White Swiss . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 151 THE SICK-ROOM. PAGE Apple Water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13S Beef Tea. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 135 Burnt Flour Custard . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 135 Chicken Broth . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 136 Chicken Cream . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14) Chocolate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1:34) Crust Coffee . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13S Egg Broth . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 139 Flaxseed Lennonade . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13S Hot Milk and Water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 139 How to Act in Case of Fainting. . . . . . . . . . . . . . . . . . . . . . . . 135 Imperial Drink . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 134) Koumyss . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1:37 Lemonade with Egg . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . i:39 Lime Water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 136 Raisin Water for Croup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14() Ra W Beef Tea. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1:37 Toast Water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13S To Malve an Invalid's Bed. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 133 VECETABLES Bananas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ------ 50 Balked . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50 Fried . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5() Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . -- - - - - 5] Sliced . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 | Breadfruit. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43 Baked, Tahitian Receipts. . . . . . . . . . . . . . . . . . . . . . . . 43 Balked . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44 Stewed . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4:3 Stewed . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44 Cabbage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4S A Nice Way to Cook. . . . . . . . . . . . . . . . . . . . . . . . . . . . 48 Cream . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4S Carrots . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47 Cream Lettuce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46 Croquettes, Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4) Rice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49 Egg Plant . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45 Balked . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46 PAGE Egg Plant, Stuffed. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45 Fresh French Beans . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46 Green Corn Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4) Green Papaia with Onions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45 Ha-ha . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43 Irish Macaroni . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4S Rohl Rabi . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45 Luau . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42 Onions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47 Potato Croquettes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41 and Mango . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4() Puffs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4) Stuffed Peppers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5() Taro, Baked . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42 Cakes, Baked . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42 Cakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42 Fried . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4| Fried . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42 Mashed . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . || Tomatoes, Baked . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4) Fried . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51 YEAST AND BEREAD. Bread, Boston Brown . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64 Brown . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65 Brown or Graham . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63 Micronesian Receipt . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65 Nice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (55 Potato Yeast. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62 Whole Wheat Flour . . . . . . . . . . . . . . . . . . . . . . . . . . . . (56 Parker House Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (5.3 Pennsylvania Rusks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64 Potato Sponge . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6| Yeast, Hop . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . (51. Potato . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61 PACIFIG HARDWARE GUMPy| Pealers in GENERAL ITERCHANDISE A Fr"T" G. O. O. D. S. A. S. FoE C H A L-" "Y Pictures, Picture Mouldings and Picture Frames, Winsor & New- ton's Colors and Brushes. La Croix Colors for China Painting - - - - //, // A C / / / / / /) of CO. . . . . H C N Cº L-U L-U, H. H. Sugar Factors, Importers and General Merchandise 2. Agents of Pacific Mail Steamship Company. . . . . . Occidental and Oriental Steamship Company Hawaiian Line of Packets to San Francisco Bremen and Liverpool Line of Packets Trans-Atlantic Fire Insurance Company North German Fire Insurance Company San Francisco Board of Underwriters - º º T º º ºv. Vº º Nº. º - - - º - E. IMPORTER AND DEALER IN |DIY G|S. Fly G|l\, \|S. I. NO. 1 O FORT STREET THEG, H, DAVIES & GG, LTD. |Merchants a Commission Agents ---(((####)---- Agents for Lloyd's and the Liverpool Underwriters The Canadian-Australian Steamship Line The Canadian Pacific Railway Co. The Oregon R. & N. Co. Asiatic Steamship Line (Oregon to Japan and China) The “Pioneer” Line of Liverpool Packets --(((#####)---- Liverpool Office, 49 to 57, The Albany. . . . . . . . - -- ſº oughs and bºº olds Every Bottle Warranted by the HOLLISTER DRUC CO Mſ. PANY Fort Street Honolulu. H. I. The Hawaiial Săſt. Deposit. Alld IllWBSūlūlī (Ompally | E. A. - º ſº. Em S. F. c. - O TN. E. S. HEN you close up your house for the summer pack W" your silverware in box and store it away in the vaults of the Safe Deposit Co., where thieves can- not break through and steal . . . . . . If there are any funds left after paying the household expenses, see that they are invested in some of our gilt edge securities. . . . . . . . F. c. -5 °C tº E-S, E. zºº. – C Nº E. S. Tilt. HàWäijäll. Sáſ Dº)0Sii, and Illy"Sillèlt. COllpally E. O. HALL & so N, Lºrrºr Call attention to the fact that they keep on hand a very full line of . . . . . Mixed and Unmixed Paints, Oils of all kinds Coarse Hawaiian Salt, Leather of all kinds Lawn Mowers, Success Filters Brushes and Brooms of all kinds Highest Crade BICYCLES Cutlery of all kinds Shelf Hardware, Ship Chandlery and a thousand other articles both useful and ornamental . . . . . Corner of King and Fort Streets : ROBERT LEWERS F. J. LOW REY C. W. COOKE LEvv ERs & COOIN E. Lumber and Building Material Office Telephone 20 Yard Telephone 178 º : O : Wall Papers. . . . . . . . . . . . The largest and best selected stock. Latest designs always on hand. | Matting. . . . . . . . . . Chinese and Japanese, white and colored at prices from $6.50 to $15. The kind handled by us have the famous Hartshorn Roller. All colors, and the width of the shades 3 feet and 3 feet 6 inches. Terra Cotta . . . . . . . . . . . . We have just received a large assortment of Flower Pots and Palm Pots of all sizes Mixed Paints. . . . . . . . . . . . The Pacific Rubber Paint has been in use for a number of years, and has given entire satisfaction. Also Doors, Sash and Builders, Hardware º N MAKING GOOD CAKE, be sure and use only good fruits, extracts and spices: We carry a great variety such as Sultanas, Currants, Raisins, Candied Orange, Lemon and Citron Peel, Ground Cinnamon, Allspice, ; Mace, Cloves, Nutmegs etc. Also every essence or Hº, extract known. Only the Best Baking Powders should used to insure good results. The “Royal.” Preston ºand Merº) have no eqnal.- Many a good Cook has Nº spoiled the fruit pies on account of using canned pie fruit, the acid from the fruit acts on the tin and dis- colors the pastry.-You can avoid this by using pure fruit in glass bottles put up by Crosse & Blackwell for this very purpose and we guarantee every bottle, and remember that we sell from one bottle to a case. Many people think we are only wholesale dealers, this is a mistake, ring us up and give a trial order. Telephone 24. _j - "T. Vºvate rººm cous e- º -º-º-º-º: -val- - …º.º. -- - VA/L LDE R & CO. ESTA BLISHED N 1872 Estate S. C. Wilder . . W. C. Wilder IMPORTERS AND DEALERS IN Lurvie E R & Arup & CoAL | Building Materials, such as Doors, Sash, Blinds Builders' Hardware, Paints, Oils, Class, Wall Paper, etc. Corner Fort and Queen Sts. Honolulu, H. I. - - C. BREWER & CO. " Sugar Factors and Commission Merchants Agents for Sall Francisco alld Bºstol Lille of Packets L- M S T C F O F F 1 c E R S- P. C. JONES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . President GEO. H. ROBERTSON . . . . . . . . . . . . . . . . . . . . . . . . . . Manager E. F. BISHOP . . . . . . . . . . . . . . . . . . . . . . Treasurer and Secretary COL. W. F. ALLEN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Auditor D I R E cº-Co Fºs- C. M. COOKE. H. WATERHOUSE. G. R. CARTER. ----------------------- ------------------------ “THE PROOF of the pudding is in the eating.” There- fore you should aim to have a stove that has proved in Honolulu to be a baker that can be evenly regulated to a degree, and which is a fuel saver as well as being hand- Some and convenient. Read This, Heed it and Need Us - - - - - - - - Detroit Jewel Stoves and Ranges YOU CAN build a house with only a Saw and Hatchet: but real economy consists in having the proper tools, using them and insisting on your servants using - *º- - - - - - - - - Labor Saving Utensils for the Kitchen YOU WANT your butter and milk to be sweet and to keep meat and other things from spoiling. Then invest in an ice saver that will have at all times a dry air chamber, and *º- being well and handsomely made will last a life time. -------- Currey Cleanable Refrigerator GOOD COOKING tastes better well served, and a fair simile is that a lady looks better tastefully dressed than in a plain holoku. As you have to serve about Eleven *º- Hundred meals a year, dress your table with tastefully Selected crockery, classware and Table cutlery W. W. D. W. O. N. D. º % // z/ º, º Z. 2/. ºº, * % º . º/” 22.2/ 2 yº/º/ º 2, 2// / / 22/22 2 . º, 2/ 0.º 2%. . 2/~/ / / 222. 7. Zºº /º º, 2/2/. º º / ^ * * * * **** º - % º 2/ º// Z % 22/// º / 22.2/ % º, Zºº. - - wº - ^ , , , º/ zz/2. º/ Z, ºozzº de % - º º - % Z º y º /* / */ ºr STO RE AND OFFI ce: K in G STREET - Von Ho LT BLock, Ho No Lu LU \| ||Nº|Uſers. detest the sight of roaches. They fight them ineffectually in various ways. There is a new way-scientific way—and that is to use the best roach and bug destroyer ever discovered . . . . . . . . *Rºllſ]]|}|S: It is a penetrating liquid, poisonous to vermin of all kinds. It is safe to use being unlike corrosive sublimate and like poisons. In every house is a place where the roaches breed. These places are hard to get at except you have ROUGH-ON-BUGS. With the spout that comes with the bottle you can reach the crevices between shelves and sinks and destroy the breeding places, by killing the eggs and young. Your house will soon be free from roaches. ROUGH-ON-BUGS is cleanly and easy to use . . . . . . . . . Price in bottles complete with patent spout 25c. In gallon cans, $1.50 per can . . . . . Prepared only by . . . . . º lubrull Drug Collidly L EVV IS & Co. – ------ | | | Fort Street, Honolulu, H. I. Where do you buy your groceries? Plain question, but a frank one. " I rin Dorters . . . . . Here are some more. Are you satisfied with what you get? VV holesale Are you sure you get the Best Foods? Do you know what you pay f Do you compare º º prices a nGl with what others charge - - Do you remember there is always a Retail best in everything? Do you want the best and purest foods? | Will anything but the best suit you? - G TO Ce ITS - We’d like to talk with you about these things . . . . . 507 King Street, Honolulu, H. º G. J. WALLER, Manager §§2\ºs – ºf ºssº sessess Shipping and ſº Family Butchers : s ºsssssssssf. | and NAVY CONTRACTORS PURVEYORS TO Oceanic and Pacific Maſſ S. S. Co.'s Hº Eru Fºr MAY & Co. 98 Fort St., Honolulu, H. I. Chile Risleſs & Prºvisiºn O : — Families, Plantations and Ships Supplied with the choicest European and Ameri- . . . . can Groceries . . . . ſº- CAL/FOR ºv/A PRODUCE BY EVERY sººnºº -º H-HO FF and C Cº. K in G A N D BET H E L STREETS muniſts uſ aſ kinds uſ minimir FINE MATTRESSES MADE TO ORDER. UPHOLSTERY in a || its BRANCHES *~~<<-- Furniture Packed and Forwarded -- All Jobbing promptly attended to 5 - a Nº º O Fºr mº E. RS > Co - I c. 1" E Tº | NººSººſºº º - - Sº º * - L. §§º -\ \ \ºv - §§§ º º º NºMº'NAN & º º TººlNººSºº-ºººººººººººººººº. Manufacturers Shoc (S.- *ś foots & Shoes New Brewer Block, 521 Fort Street P. O. Box 416 Honolulu, H. I. - UNTAEWAIºMºMºMººlººlºº Sº!!Nº. Sºś HººlººlººlNºS ºSº The PIO UANCY and TASTE Of a C U R RY Is spoiled unless made With true CURRY POW DER BENSON, S M IT H & CO. make from the original T R U E IN DIAN CURRY FOW DER TRY A. CAN For a complete line of "WS- Agateware White Enamelware and Tinware for household use Aluminum Lime Squeezers The Peerless Steam Cooker Hanging Lamps The Famous Eddy ice Chest and Refrigerator and The New Process Casoline Stove Co to . . . . . CASTLE & COOKE, Ltd. King Street All kinds of Planing, Sawing, Morticing and Tenanting ſº Orders promptly attended to and work guaranteed. . . . . the other Islands solicited . . . . H C Nº O L-U LU STEAM PLANING: Esplanade, Honolulu, H. I. LUCAS BROTHERS, Proprietors Manufactures all kinds of Mouldings, Brackets, Window Frames, Blinds, Sashes, Doors and all kinds TURNING, SCRO LL AND BAND SAWING \\|Wlºdged Lºddeſs *º-º-º- NESS -- c *: Orders from . | WE ARE the Acknowledged Leaders of the SHOE BUSI- in the Islands. Largest Stock, Largest Store, and TRUE VALUE for your In Olley . . . . . . The ºw-\ldleſſly \llllllllllll Sille SIDIt |---- UNIVERSITY OF MICHIGAN LIBRARY co CONSERVATION UNIT co Examination and treatment records are on file. Call ºr ſº #o Job # –2015 o Pº wººe *o-ºo- º bºº avº º 2/2 ſae. §§§