START MICROFILMED 1985 UNIVERSITY OF CALIFORNIA - BERKELEY GENERAL LIBRARY BERKELEY, CA 94720 COOPERATIVE PRESERVATION MICROFILMING PROJECT THE RESEARCH LIBRARIES GROUP, INC. Funded by THE NATIONAL ENDOWMENT FOR THE HUMANITIES THE ANDREW W. MELLON FOUNDATION Reproductions may not be made without permission. THE PRINTING MASTER FROM WHICH THIS REPRODUCTION WAS MADE IS HELD BY THE MAIN LIBRARY UNIVERSITY OF CALIFORNIA BERKELEY, CA 94720 FOR ADDITIONAL REPRODUCTION REQUEST MASTER NEGATIVE VUMBER g5-3/3% AUTHOR: fond, Helen W- TITLE: Helps for Young hous e Keepers - - - PLACE :Ln.p.Q DATE. L 18192] VOLUME PF$70 CALL MASTER %5° NO. C57PC NEG. NO. 3/27 p F870 Z97P6 Cerri ne —— TT, Pond, Helen WwW Helps for young housckecpers prepared for the Fair given by "The Bethany Band for Merry Werhers, * Monday and Tuesday evenings, Dec, 20 and 21, 1475 ; revised for the benefit of the Church Cuildin Fund, January, 1879 / by Helen W, Pond, -- [s. L :s, n,, 18792] (San Francisco : Bacon & Company, Printers) 82p. ; 17cm, Disbound, l. Cookery, American ~ California, 2. Home economics, I, Title: Helps for young housekeepers... // T. Bacon and Company, San Francisco ) (1879) C. 1879, California, CU-B 76 | | FILMED AND PROCESSED BY LIBRARY PHOTOGRAPHIC SERVICE UNIVERSITY OF CALIFORNIA BERKELEY, CA 94720 soBNno. 8/6 0312/4 DATE 9 8/5 REDUCTION RATIO 0 DOCUMENT "SOURCE THE BANCROFT LIBRARY gs iz Oo EN ie [22 l 2.2 le T= C22 fle fli No On no MICROCOPY RESOLUTION TEST CHART NATIONAL BUREAU OF STANDARDS STANDARD REFERENCE MATERIAL 1010a (ANSI and ISO TEST CHART No. 2) T LLL LLL] INCHES METRIC 1 2 3 4 5 6 Se LLL GIVEN By > oF » he ww Ty Merry Workers,” ¥ MR ode wd Tioahay Bruins) Dec. 20 snd 3, 1875. # , a - -~ 3 Retake of Preceding Frame in oung Housekeepers 5D on NS a i PREPARED FOR THE AIR Th Bethany Band of Merry Workers,” Monday and Tuesday Evenings, Dec. 20 and 21, 1875. ida A REVISED FOR THE BENEFIT OF THE CHURCH BUILDING FUND, JANUARY, 1879. | | | Mrs. HELEN W. POND. Housekeepers PREPARED FOR THE Far. GIVEN BY “I he Bethany Band of Merry Workers,” Monday and Tuesday Evenings, Dec. 20 and 21, 1875. REVISED FOR THE BENEFIT OF THE CHURCH BUILDING FUND, JANUARY, 1879 "Retake of Preceding Frame GOOD BOOKS. rel ~silffpe | fpeeemmeeenrs sue THE American Tract Society 767 MARKET STREET, SAN FRANCISCO, Supplies at New York Prices all Books suitable for Churches, Sunday-Schools and Homes 2 ITS 23 FAMILY BIBLES Are of Many Kinds and Unexcelled, and its TEACHERS’ BIBLES | The BEST in the World. ——— > © GP ff I'he Jilugtrated (Iheigtian Weekly » With Beautiful Engravings, is attractive and interesting, and especially adapted to the wants of the Family. $2.80 A YEAR, IN ADVANCE, Postage Free. The Cheapest Illustrated Paper in the Country. Address Rev. FREDERIC EB. SHEARER, 757 MARKET STREET, SAN FRANCISCO. Ao— oe joung a a er ———— 1 i PREPARED FOR THE JraIR | XT vlione “Ihe Bethany Band of Werey Workers, Monday and Tuesday Evenings, Dec. 20 REVISED FOR THE FU GIVEN BY and 21, 1875. BENEFIT OF THE CHURCH BPUIL ND, JANUARY, 1879 Housekeepers | —te—— 1 i DING A DINNER AND A KISS. «1 have brought your dinner, father,” The blacksmith’s daughter said, As she took from her arm the kettle And lifted its shining lid. “There is not any pie or pudding, So I will give you this !” And upon the toil-worn forehead She left the childish kiss. The blacksmith took off his apron And dined in happy mood, Wondering much at the savor Hid in his humble food ; While all about him were visions Full of prophetic bliss ; But he never thouglit of the magic In his little daughter’s kiss. And she, with her kettle swinging, Merrily trudged away, Stopping at sight of a squirrel, Catching some wild bird’s lay. And I thought how many a shadow Of life and fate we would miss, If, always, our frugal dinners Were seasoned with a kiss. PREFATORY. Most of the recipes contained in this little book have been tested in my own home, and I can safely recommend them to others. They are simple and inexpensive, and therefore are valuable where the income is small and the house-keeper has to plan and plan in order to ‘‘make the two ends meet.” This second revised edition contains some additional rec- ipes of my own, and others for which I am indebted to the kindness of friends. But they have all been tested faithfully and can be relied upon as good. Feeling grateful for the many expressions of satisfaction the first edition called forth from those who used it, I venture to express the hope that this second edition may prove even more profitable to our “Bethany” and as help- ful, to say the least, to all who may make use of it. Please pay special attention to the advertisements. Not one has been admitted except from those who have been tried and may be trusted in their several lines of business. As my helpers in this humble effort to serve our church, I should be glad if they might find themselves helped in return. H. W. P. ale A" HELPS FOR M. BLAIR. W. W. CHASE. BLAIR & CHASE [rommission, Wholesale and Retail Dealers in HAY, GRAIN AND FERED. —_— 1012 MARKET STREET OPPOSITE OLD 8S. P. R. R. DEPOT, SAN FRANCISCO. YOUNG HOUSEKEEPERS. SUGGESTIONS. In order to make housework easy and comparatively at- tractive, there must be method in its workings. One can’t do the work of the whole week in less days than the six allotted ; and in order to get strength for those six, the seventh, as ‘‘a day of rest,” must be strictly observed— not by sleeping away its precious moments, or lounging about all day with a novel in hand, but by remembering to ‘‘keep it holy.” A change of employment rests body and mind, and I am sure that those who attend regularly upon the worship of God, serving Him in the Sabbath- school and the prayer meeting, as well as in the privacy of their own closets, are the ones who find their strength renewed from day to day. Always have washing done on Monday, if possible, when it is done at home. Tuesday, ironing and mending. Wednesday, cleaning and baking. Thursday, running out, shopping, etc. Friday, sweeping. Saturday, baking bread, meats etc., in sufficient quan- tities so no cooking need be done on the Sabbath, unless it be a steak for breakfast. Be sure to retire in good season Saturday evening, so that you may not over-sleep Sabbath morning. Saturday is a good time to change all the bed-linen, as that is the day usually set apart for bath- ing. In making beds, always put a blanket between the low- er sheet and mattress. Inexperienced cooks often complain of recipes given 1* HELPS FOR SOMETHING NEW. oO » THE MISSION No. 506 VALENCIA STREET, NEAR SIXTEENTH, H. ANDERSON, PROPRIETOR Twenty years of practice at the Art enable the Proprietor, doing ‘his own work, to guarantee satis- faction. Pictures taken from Locket Size to Life Size; also Copying, Enlarging, and Re-touching in India Ink or Water Colors. PorIces vo Svir vag TINES. x YOUNG HOUSEKEEPERS. 7 them, and say they do not turn out well. This oftentimes is due to the baking. Don’t trust to others the baking of anything. Watch it yourself. Study your stove and learn how to manage it in the most economical way. Always have the oven hot enough to bake when you put your bread or cake, or pies or meats in. It must be hotter for bread and pies than for cake. Lk SUGGESTIONS RESPECTING VEGETABLES AND SAUCES. Put all kinds of vegetables, except peas and beans, into boiling water, with a little salt in it. Potatoes must be pared before being boiled, if you de- sire to have them mashed and look white. Potatoes are good with all meats. With fowls, they are nicest mashed. Sweet potatoes are nice with roast meats, as also are onions, winter squash, cucumbers and asparagus. Sweet potatoes should not be pared before boiling, and they require a third longer time to cook than the common potato. Carrots, parsnips, turnips, greens and cabbage are eat- en with boiled meat ; and corn, beets, peas and beans are appropriate to either boiled or roasted meat. Mashed tur- nip is good with roast pork. Tomatoes are good with every kind of meat, but espec- ially so with roasts. Apple-sauce with roast pork. Cran- berry sauce with beef, fowls, veal and ham. Currant-jelly is used by many persons with roast mutton. Pickles are good with all roast meats, and capers or nas- furtiums with boiled lamb or mutton. Horse-radish and lemon are excellent with veal. SUGGESTIONS IN REGARD TO BOILING MEATS. There are two important things to be observed in regard ke HELPS FOR COFFINSMAYHEW CORNER SIXTEENTH AND VALENCIA STS. —_— AND — | Jwsaniery § rsdn Ss. pothecaries and {hemists IMPORTERS AND DEALERS IN DRUGS, MEDICINES, CHEMICALS, French and German Perfumeries YOILET ARTICLES. f=" Good Medicines and well cooked food are essential to health. i=" Prescriptions prepared at all hours of the day or night from Fresh Drugs. YOUNG HOUSEKEEPERS. 9 to boiling meats, viz., boil gently, and skim until no more froth rises. Corned beef and tongue, should be left over night in the water in which they are boiled. All kinds of meat are best put over the fire in cold water. The fibres are thus gradually dilated, and the meat is more tender. IN REGARD TO ROASTS. Lay in a pan with a little water. Turn the pan around oft- en, that the parts mayroast equally. When the meat is about half done, salt it and turn it over. If it is salted before it begins to roast, the juices are extracted. Allow fifteen minutes for each pound of meat, except in the case of veal and pork. They require more time. FOWLS. Turkeys weighing from eight to ten pounds, require three hours for roasting. Stuff with dressing made of pounded crackers, with butter, salt, pepper and sage. Wet the crackers, after they are pounded or rolled, with boil- ing hot water. Chickens are nice roasted or stewed, or, if quite young, broiled. 10 HELPS FOR WINROW’S MARKET CORNER MISSION AND TWENTY-SIXTH STREETS. —— ly © J. WEXNER O NWF — DEALER IN——m 9 “ips = = YEN Rmerican Meats VEGETABLES. Best Quality! =~ Full Weight! Fair Prices | ORDERS FOR FISH OR POULTRY FILLED AT SHORT NOTICE Purchases Delivered Promptly Free of Charge. YOUNG HOUSEKEEPERS. BREAD ano BREAKFAST DISHES. The best yeast in the world is made by pouring boiling water into sifted flour till the mixture is as thick as com- mon paste. When cool add a teacupful of yeast. The next morning the lumps will all be gone, and the whole will be excellent yeast without using potatoes or hops. To make yeast cakes, stir in corn meal, spread on a board, cut into square cakes and dry rapidly in the shade. WHITE BREAD. One quart of sweet milk to two quarts of water, a little ou and a little sugar, two teacups of yeast. If the yeast s ‘“ Brewer's,” you must thoroughly wash in cold water in using. Mix very stift with flour, that is, as stiff as you can comfortably stir it with an iron spoon. Putin a warm place and when light knead into loaves, using as lit- tle flour on the board as possible. When light again bake in quite a hot oven, allowing over half an hour to each loaf. Bread needs to be well baked to be good—not burned, but handsomely browned. Very nice biscuits can be made by taking some of the dough as you are kneading it into loaves, and knead in a tablespoonful of lard and cut into biscuits, and allow to become very light before baking. GRAHAM BREAD. Make a sponge as for white bread, only less flour. Add syrup and graham flour. Make it a little stiffer than cake. Let it rise; pour into your bread pans, and after rising Hr or ——— es 12 HELPS FOR YOUNG HOUSEKEEPERS. 13 D. K. MEACHAM. EDWARD BACON. again, bake. For two loaves I use one large cup of syrup, but you can sweeten according to your taste MEACHAM & BACON, RAISED BROWN BREAD. Four cups of cornmeal, two cups of flour, one cup of molasses, one cup of yeast, half a teaspoon of soda. Scald meal and let it cool before putting in other ingredients. Half this quantity will make enough for a small family. DEALERS IN EE A ————————— 5 a AY ny GR AIN. GRAHAM FLOUR PUFFS. One quart of sweet milk, two eggs, flour to make in a MISSION STREET, NEAR TWENTY-FOURTH thin batter. Fill the gem cups two-thirds full ; bake in a quick oven. 4 oH ag HAY AND GRAIN, GRAHAM MUFFINS. BRAN AND SHORTS, LUMBER, LIME, LATHS AND PLASTER. One pint of sour milk, half a cup of butter, half a cup of , syrup, one teaspoon of soda, one egg, graham and white flour in equal quantities, sufficient to make the consistency : 1 of cake, one heaping teaspoon of yeast powder in the flour. Wellington, Seattle, Anthracite, West Hartley Bake in muffin oe i hot Ly 5 ; BELLINCHAM BAY, GRAHAM GEMS. Co 0S Bay as Srp. NEY oar S One cup of water, one cup of milk, one cup of white flour, one cup of graham flour, one egg, a little salt. Bake ffuarcoaL AND feoke, in a hot oven in gem irons. > HOMINY MUFFINS. PRICES LOW AS THE LOWEST. Take two cups of fine hominy boiled and cold, beat it ® smooth, stirring in three cups of sour milk, half a cup of Parties ordering of us may rely on getting exactly melted butter, two teaspoons of salt, and two tablespoons what they order. No mixed coals. of white sugar. Add three eggs well beaten, one teaspoon @&" Goods delivered in any part of the city free of soda dissolved in hot water, and one large cup of flour. of charge. Bake quickly. 2 14 HELPS FOR J. H. POHLKER .—— Wholesale and Retail —— GROCER Corner Howard and Twenty-Sixth Sts. GROCERIES of ALL SORTS CHOICE AND FRESH, ALWAYS ON HAND, Tras IN GREAT VARIETY. COFFEE GROUND TO ORDER. Thay & Grain 2 Speéialty FAIR PRICES AND GOOD WEIGHT. @00DS DELIVERED in any part of the City FREE OF CHARGE YOUNG HOUSEKEEPERS. OATMEAL GEMS. Soak over night one cup of oatmeal in one cup of cold water and a little salt. In the morning add one cup of sour milk, one tablespoon of sugar, one teaspoon of soda, and fine oatmeal to make them as stiff as fritters. This will make two cakes, if you wish to bake it like ‘“ Johnny Cake.” : JOHNNY CAKE. One quart of sour milk, three eggs, one teacup of flour, yellow corn meal enough to make a batter as thick as for pancakes, soda sufficient to sweeten the milk. Bake quickly in pans well buttered. JOHNNY CAKE, No. 2. Two cups of sour milk, one teaspoon even full of soda, one tablespoon of syrup, one and a half cups of corn meal, half a cup of flour, one egg, salt. KITTERY CAKES. One pint of new milk, good measure, one pint of flour, three eggs, a little salt and soda. Bake in a hot oven in muffin tins. WAFER CAKES. Two eggs beaten very light, one pint of cold water, one teaspoon of salt, flour to make as thick as fritters. Bake half an hour in a hot oven, in little tins filled nearly full. Eat hot with butter. : POP OVERS. Three eggs, three cups of milk, three cups of flour, a lit- tle salt, one teaspoon of yeast powder. Bake in gem pans. ~ HELPS FOR seeks —— CORNER — TWENTY-SECOND' AND MISSION STREETS \ flue Jlrugs and Jedicines FANCY GOODS, PERFUMERY, JoiLET ARTICLES, Druggist Sundries, de, —"xCONSTANTLY ON HAND, 5 on A COMPLETE STOCK OF Sooo] Books, Stationery. &¢ Special Attention to Physicians’ Prescriptions ee ————— ee ————— ON HAND DAY OR NIGHT. YOUNG HOUSEKEEPERS. PARKER HOUSE ROLLS. Scald a little more than a pint of milk, let it stand till cold. Rub a tablespoonful of lard into two quarts of flour, make a hole in the flour and pour in the milk, having mixed with the milk one large spoon of sugar, a little salt and half a cup of yeast. Sift a little flour over the hole and let it stand till risen, then knead it well, let it rise again, cut with pint pail cover and cup over like a turn- over, let them rise again and bake twenty minutes. These are always ¢‘ fine ” if the directions are followed. ADA’S BISCUITS. One quart of flour, butter size of an egg,and a little salt rubbed into the flour, two heaping teaspoons of yeast pow- der, milk enough to wet sufficient to knead and roll out. Bake in a hot oven. DUTCH LOAF. Half a pint of new milk, one tablespoon of cream of tar- ter, half a teaspoon of soda, butter size of an egg, one egg, flour to make as stiff as cake. Bake in a loaf, and eat hot with butter. : WHITE MUFFINS. One pint of sweet milk made warm with boiling water, small piece of butter, half a cup of fine white sugar, two tablespoons of yeast, or one cake of compressed. yeast ; mix to the consistency of cake, add one egg well beaten, let it rise, and when light bake in rings or small cake tins, and eat while hot. 9% ok 18 Xe HELPS FOR 738 § 740 Marker PT. (ABOVE KEARNY) ARE THE ONLY AUTHORIZED AGENTS For the Sale of my Goods in SAN FRANCISCO AND OAKLAND, CAL EDWIN C. BURT, NEW YORK. —_———— “== CAUTION, +3 LEASE NOTICE: Genuine Goods of Edwin C Burt's make have his Name stamped in ful] onthe Lining and Solg of warranted, S Each Shoe, and are TT SSIS ALSO, AGENTS FOR | Melieg’ French Shoes. | i 4 YOUNG HOUSEKEEPERS. WHEAT AND INDIAN CAKE. Scald Indian meal, and mix one part wheat meal (graham flour) with water sufficient to make a thick batter. Drop by the spoonful on a large pan, or into muffin rings, and bake in a quick oven. When taken out cover close for twenty ar thirty minutes. This makes a most wholesome and palatable bread, much lighter than “J ohnny Cake,” and much better when cold. SALLY LUNN. One quart of flour, four eggs, one gill of yeast, a little salt ; mix with milk to a stiff batter, and add a piece of melted butter; pour into a buttered baking pan and let it rise over night. It makes a delicious warm bread for breakfast with plenty of butter. TEA RUSKS. To one pint of warm milk put half a pint of bakers’ yeast, one teaspoonful of salt, half a teaspoonful of soda (small). Add enough wheat flour to make it up, then let it stand in a warm place to rise for two or three hours. FRENCH-TOAST. Beat an egg with milk, cut slices of stale bread and soak them in the milk and egg. When soft, fry in hot lard till brown. TO MAKE STALE BREAD AS GOOD AS FRESH. It is not as generally known as it ought to be, that stale baker’s or other loaf bread may be made as nice as freshly baked, by dipping the loaf in clear, cold water, and warm- ing through in a hot oven. Much bread might be saved hatred etree imal emcee ene ee ——_——— " 20 HELPS FOR DEALER IN —==Arr Kivps or——- COALY 117 O'FARRELL STREET, BETWEEN STOCKTON AND JoweLL PTs. SAN FRANCISCO. JOHN HENDERSON Jr YOUNG HOUSEKEEPERS. 21 that is thrown away, if this was more generally practiced than it is. CRUMBS. *‘ Bread is the staff of life they say ; and be it also spok- en, bread won’t support a man a day, unless it first be broken !”” Take pieces of dry bread, break and place them into a frying pan with a piece of butter the size of a walnut, and water sufficient to cover the bottom of the pan. Then salt, and put over several small pieces of butter, and pour over boiling water sufficient to moisten the crumbs. Then cover over and let steam and fry until a nice brown crust is formed on the bottom. Kat hot with cream and sugar, or with molasses, or with any kind of gravy you may have on the table. ANOTHER WAY TO USE STALE BREAD. One pint of bread crumbs, four eggs, half a teaspoon of soda, one teaspoon of cream of tartar, one quart of boiling milk. Pour the milk over the bread-crumbs, and when soft add the soda, cream of tartar, and yolks of the eggs well beaten. Let it stand until you are ready to bake, then add the whites of the eggs beaten. Corn cakes may be made as above, using meal instead of bread crumbs. PANCAKES. One cup of sweet milk, one egg, two tablespoons of su- gar, one teaspoon of cream of tartar, one half a teaspoon of soda, one tablespoon of melted butter, a little salt and nutmeg, flour enough to make stiff. Fry in hot lard. [« 22 HELPS FOR SHERMAN, HYDE & CO. CORNER KEARNY AND SUTTER STS. “or Pianos on the Easiest Installments af Cash Prices —_—— eer ——— All Instruments sold by us on the installment plan, ar our REGULAR CASH PRICES. Our Pianos and iin are from the best makers; our prices and terms are the easiest of any reliable house on the Pacific Coast. We fully guarantee every Instrument we sell, and each Piano and Organ is also accompanied with a guarantee from the manufacturer. Installment Terms: $50, $100 or more, cash : bal 20 or $25 per month. Ci Installment Terms: $25, $50 or more, cash: bal $15 or $20 per month. or Installment Terms: $15, $25 or more, cash; balance, 5 or $10 per month. If Installment Terms, as quoted above, do not exactly please, they can be changed to suit convenience of customers. SHERMAN, HYDE & CoO. CORNER KEARNY and SUTTER STREETS. YOUNG HOUSEKEEPERS. INDIAN PANCAKES. One cup of indian meal, two cups of flour, one egg, a little nutmeg. Mix with sour milk, soda and salt. Even teaspoon of soda and salt to a cup of sour milk. Fry in hot lard. These are excellent. CORN GRIDDLE CAKES. Mix one pint of grated corn with three tablespoons of milk, one teacup of flour, one half a teacup of butter, one egg, one teaspoon of salt, one-half teaspoon of pepper. Drop in hot butter. CORN OYSTERS. One pint of green corn cut from the cob, one cup of milk, two eggs, two or three cups of flour, one teaspoon of salt. Fry in butter. (Very nice.) RYE CAKES. One pint of milk, one egg, a little salt, two teaspoons of cream of tartar, one teaspoon of soda. Rye meal stiff enough to drop. RICE FRITTERS. One cup of boiled rice in a pint of sour milk, one tea- spoon of soda, a little salt, one egg, one tablespoon of su- gar, flour enough to make a batter stiff enough’ to fry. Eat with butter and maple syrup. CRUMB FRITTERS. Take crumbs of bread without the crusts, and soak in two cups of sour milk ; one teaspoon of soda, one egg, a little salt; add flour enough to make a batter stiff enough to 24 HINTS FOR CIIAS. JAS. KING. I. H. MORSE. WARREN STORY. C. JAMES KING OF WM. & CO. ¢—C— MANUFACTURERS OF =O ermetically eed foods odd > ONLY GOLD MEDAL EVER AWARDED ON THIS CONTINENT For such Manufacturers was received by this Establishment AT THE MECHANICS’ INSTITUTE EXHIBITION IN 1875. —-e The Fruits, etc., put up by this Establishment are selected with great care, and being packed by Girls and Women, are put up with great cleanliness, so that families may with confidence and economy pur- chase the articles so manufactured. N.W. Cor. Broadway & Sansome Sts. PAN francisco. YOUNG HOUSEKEEPERS. 25 fry. Cook in a spider, nearly covering the bottom with one cake. Lay on a plate, and spread butter, sugar and nut- meg on each fritter. BUCKWHEAT CAKES. Put in a jar two quarts of tepid water, one pint of milk and alittle salt. Stir in buckwheat flour to a smooth, but not very thick batter. Add a teacup of yeast. Cover the jar and let it rise very light. Fry on a griddle. OMELET. Six eggs, whites and yolks beaten separately; six table- spoons of milk. Put the omelet pan on the fire and heat till the butter melts and almost browns in it ; pour egg and milk in the pan and put it directly over the fire. The whole mass will swell and puff and cook in a minute. Do not let it burn on the bottom. Roll it over and turn out on a hot plate for the table. Half this quantity will make an omelet for a family just beginning life. TOMATO OMELET. Peel and chop five tomatoes of good size, season them with salt and pepper, add to them half a teacup of grated bread and four eggs well beaten. Heat a spider hissing hot, put in a small piece of butter, turn in the mixture and stir rapidly until it commences to thicken. Let it brown for two or three minutes on the bottom, then turn it out on a hot dish and serve for breakfast, garnished with sprigs of parsley and slices of hard boiled eggs. This is an ap- petizing and also a handsome dish. 3 26 HELPS FOR ALONZO 'T. RUTHRAUFF 769 MARKET STREET, UP STAIRS, SAN FRANCISCO. ¢€_£= MANUFACTURER OF ~30 Pagge Partouts AND PICTURE MATS OF EVERY DESCRIPTION. MAPS, CHARTS, ETC., MOUNTED PICTURES NEATLY FRAMED. M. A. HOWARD. MRS. HOWARD, MILLINER 24 KEARNY STREET, M. A. EAKINS. SAN FRANCISCO. NEAR MABKET, y. on YOUNG HOUSEKEEPERS. FISH BALL. Take cold boiled cod, either fresh or salt, add two-thirds as much hot mashed potatoes as fish, a little butter, two or three well beaten eggs, and enough milk to make a smooth paste ; season with pepper, make into nice round cakes and fry brown in sweet beef dripping, or very clear, sweet lard. TO COOK CODFISH. Soak the codfish, (after the bones are taken out) in wa- ter to which a little vinegar has been added. This extracts the salt and makes it appear like fresh fish. Boil it, and pour egg sauce over it. EGG SAUCE FOR CODFISH. Boil the eggs hard, (two or more) chop the whites and then add the yolks and chop together. Melt half a pound of butter and mix in the egg while hot. Pour it over the fish. Codfish is very nice served in milk, thickened with flour, butter and salt, the same as for milk toast. OYSTERS IN BATTER. Make a batter as for common fritters, stir in the oysters, and fry like doughnuts. They will be better not to add the oyster water ; they will be lighter. OYSTER TOAST. Scald a quart of oysters in their own liquor ; pound them till they form a paste, and add a little cream. Sea- son with pepper and salt if needed. Have some nicely toasted bread all ready, cut thin and evenly and spread 28 HELPS FOR W. H McLLAUGHLIN Plarmaeist, Cor. 22nd and Folsom, ms A, NID) we Cor. 26th and Mission Sts. ALwAYS ON HAND A COMPLETE STOCK OF G * J Drugs, Patent Medicines PERFUMERY AND TOILET ARTICLES. Quality and Moderate Prices Assured. >-—— Only the Purest Drugs and Chemicals Used in Compounding Prescriptions. ellipsis pomp PROPRIETOR OF THE Glycerole of Yerba Santa, COUGH CURE, A Most Effective Remedy in all cases of Colds and Lung Com- plaints, and a Cure for Asthma, Bronchitis, Hoarseness, Etc., and a great Relief in Consumption. > S—D¢ o—P¢ §F A GENERAL VARIETY OF SCHOOL BOOKS, and STA- TIONERY to be had at the TWENTY-SIXTH ST. STORE. YOUNG HOUSEKEEPERS. 29 the oyster paste on it. Place in the oven long enough to heat through, sprinkle over some finely chopped pickle after it leaves the oven and serve ; or leave the chopped pickle in a separate dish, lest it may be disagreeable to some. FRIED OYSTERS. Beat two eggs and put with them a pounded cracker; dip the oysters into the eggs separately and fry them till they are brown. BATTER CAKES. Two eggs well beaten, half a pint of milk, one teacup of cream, one teaspoon of yeast powder, a little salt, and flour enough for a thick batter. Butter the griddle, fry them, and serve with butter and sugar. NICE FRITTERS. One pint of rich milk, five tablespoons of flour, a little salt, five or six eggs. Fry them, and eat with sugar or butter as you please. APPLE FRITTERS. Three eggs, one pint of flour, a little salt, and milk enough for a thin batter. Peel apples, core and slice them, dip them in the batter and fry them in hot lard. Sift fine sugar aver them and serve. They are nice made of: can- ned peaches, and the juice well sweetened poured over them for sauce. HELPS FOR 9 YOUNG HOUSEKEEPERS. SOUPS. GOOD BEEF SOUP. Six pounds of shin beef cut in strips, two pounds of bones, cracked, four stalks of celery, one onion, three car- rots, two turnips, bunch of sweet herbs, pepper and salt, seven quarts of water. Put on the meat and bones in the water and cook slow- ly, skimming often for two hours. Add the herbs and all the sliced vegetables except one carrot, and cook two hours more. Strain off the liquor, put bones and meat well sea- soned into your stock pot ; add the soup (there should be at least five quarts in all), except what is needed for to- day, and put away for future use. Put the vegetables into to-day’s soup, cool, take off the fat, season, put back over the fire, add the reserved carrot,’ which should have been cut into dice and cooked by itself in a little water ; simmer ten minutes and it is ready for the table. MACARONI SOUP. Skim your stock, pour off and steam two quarts, heat to a slow boil ; add a tablespoonful of walnut catsup, skim well, and drop in half a cupful of fancy macaroni, which has been cooked ten minutes in a little boiling water ; sim- mer five minutes and serve. HELPS FOR N. McDOUGAL, BOOT & SHOE STORE Mission 8t., 5 Doors south of 96th St. (Next Door to C. R. Nolte’s Grocery Store.) BOOTS AND SHOES MADE TO ORDER REPAIRING NEATLY DONE. GOOD STOCK AND GOOD WORK PRICES LOW. TERMS CASH. LDWARD HOUSE, Barberand Hair Dresser Mission St., 6 Doors south of 26th St. (Next Door to N. McDougal’s Shoe Store.) Shaving, Hair Cutting, Shampooing, Etc, Ete DONE IN FIRST-CLASS STYLE. Special Care Taken in Cutting Ladies’ and Children's Hair, -_— 3 YOUNG HOUSEKEEPERS. / SOUP A LA LANGUE. Take fat from your soup-stock, pour out two quarts into the soup kettle, heat slowly and skim carefully. Take a beef’s tongue well cooked, skin and cut up some of the best parts of it into small dice, at least a large cupful. Drop into the soup, add a tablespoonful of catsup, and nearly a teaspoonful of French mustard. When the soup begins to boil again, pour out for dinner. Return the ref- use parts of the tongue and the water in which it was boiled to the stock jar. TAPIOCA SOUP. Pour off as much stock as will suffice for the wants of your family for dinner. Strain and heat it. Take off the ‘scum and add a generous handful of tapioca, soaked two hours in a little cold water. Simmer until clear. PEA SOUP. After well washing one quart of split peas, soak them for the night and boil them with a little carbonate of soda in just sufficient water to allow them to break to a mash. Then take from your stock jar three quarts and add to the peas and stew for one hour ; then pass the whole through a seive and heat again. Season with salt and pepper. GREEN PEA SOUP. If your “stock” is running low, add a quart of boiling wa- ter to the contents of the jar, and boil slowly at the back of the stove for an hour and a half. Strain, cool and skim. Take one quart of green peas, (you can use canned peas as well) cook until these are tender, strain through a colander into thesoup. Season with pepper and salt, also a lump of HELPS FOR Ivsvee Yovr Lire IN DO The utual 4 ife [nsurance 0, OF NEW YORK. —_—— a Assets, over Eighty-Six Millions (86,000,000) DOLLARS. F. S. WINSTON, A. B. FORBES J President, General Agent. 214 SANSOME STREET, SAN Francisco. ive Yusurance Agency mn () ff esennenee A. B. FORBES. Continental Insurance Co., New York, Niagara Fire Insurance Co., New York, Commonwealth Insurance Co., Boston, a a g@&—AGGREGATE ASSETS, OVER FIVE MILLION DOLLARS. C. J. VAN TASSEL, Manager, 216 Sansome St., San Francisco. YOUNG HOUSEKEEPERS. 3b white sugar, stir in a lump of flowed butter, and when it is boiling pour upon dice of fried bread placed in the tureen. CELERY SOUP. Twelve stalks of celery, three pints of soup stock, one cup of milk, pepper and salt, one teaspoonful of sugar, one-half onion, one teaspoonful of flour wet up in cold milk. Scrape and cut up the celery into inch lengths, cook fifteen minutes in a little hot water, drain and add three pints of stock with onion ; stew gently until celery is very soft. Pulp into a colander into the soup. Season and return to the fire, boil up, put in the sugar, and pour into the tureen. Add a cup of boiling milk thickened with flour. BREAD SOUP. Save your crusts for several days for this soup. Break about one-half a pound of them into small pieces and lay in open oven to dry, while you skim your soup stock ; add an onion and put over the fire to boil. Cook gently one- half an hour ; strain ; return to the kettle, and when il boils again put in the crusts. Cook slowly twenty min- utes and beat the bread to a porridge ; add seasoning and a little mixed parsley and boil one minute. TOMATO SOUP. Skim the fat from your soup stock and put it, meat, bones and all, over the fire with a can of tomatoes. Simmer one hour and strain, rubbing the tomatoes through the colan- der. Season to taste ; return to the fire, and when it boils put in a lump of sugar and a tablespoonful of butter rub- bed up in half as much flour. Boil up once. 36 HELPS FOR HARVEY'S MARKET 2115 Howard Street, bet. Seventeenth and Eighteenth. —— Qe A FULL LINE OF GROCERIES HAMS, BACON AND LARD. Pork Packing a SPECIALTY. MUTTON, BEEF, PORK, VEAL, AND OTHER FRESH MEATS WITH VEGETABLES, CONSTANTLY ON HAND OUR AIM IS T0 KEEP THE VERY BEST AT LOW PRICES. WE SELL NO LIQUORS of ANY KIND Keep open on Saturday evening till Ten o’clock, then close till Six o’clock on Monday morning. YOUNG HOUSEKEEPERS. OYSTER SOUP. Two quarts of oysters, one quart of milk, two table- spoonfuls of butter, one teacupful of hot water, pepper and salt and a blade of mace. Strain all the liquor from the oysters, add the water and heat. When near the boil add the seasoning, then the oysters. Cook about five minutes from the time they begin to simmer until they ‘““ruffle.” Stir in the butter, cook one minute and pour into the tureen. Stir in the boiling milk and send to the table. CHICKEN AND SAGO SOUP. Take the top from your chicken pot liquor, add the cracked bones of the chickens from which you cut the meat for breakfast, luncheon or tea ; boil gently one hour, strain and season to taste. Add a cup of soaked sago, and simmer till it is soft and clear. CORN AND TOMATO SOUP. Take the fat from the top of your stock, drain off the soup and add a can of corn, chopped fine, and a can of tomatoes rubbed through a colander. Cook all slowly one hour ; add what seasoning is required and pour out. GREEN BEAN SOUP. Take the fat from your soup stock, add a quart of water, (boiling) and strain from the debris. Put over the fire, boil, and take off the scum ; then put in a scant quart of fresh kidney or lima beans. Boil slowly at the back of the range until the beans break to pieces. Rub through a colander, season as required, put in a teaspoonful of es- sence of celery, and pour upon dice of fried bread already in the tureen. 4 Cu 38 HELPS FOR CARMANY & CROSEIT 602 5°00 KEARNY STREET, Importers of Men's Fine Furnishings, RICH NECK DRESS, an COD me: r= ————————————— GLOVES, Best Shirts and Underwear IN THE CITY. YOUNG HOUSEKEEPERS. DRIED BEAN SOUP. Soak a quart of dried beans all night in soft water ; throw this off next morning and cover the beans for two hours in water a little more than lukewarm. Put over the fire in five quarts of cold water and one pound of salt pork; a bone of veal or beef may be added if you have it. Boil slowly for at least four hours ; shred into it a small onion, four stalks of celery, pepper, salt if the pork does not salt it sufficiently ; simmer half an hour longer, rub through a col- ander until only husks and fibres remain, and send to table. Pass sliced lemon with it. SCOTCH BROTH. . Three pounds scrag of mutton, the meat sliced and bones broken, two chopped carrots, two young turnips sliced, one onion, rather more than one-half cup of barley, three quarts of water, one quart of green peas, pepper and salt. Put on the mutton and all the vegetables except the peas in the water and cook slowly four hours. Meanwhile soak the barley in a cup of tepid water. Strain the broth, pulp- ing the vegetables through the colander. Let it cool and take off the fat. Season, put over the fire, skim when it reaches the boil and add peas and barley. Simmer stead- ily half an hour and serve. CHICKEN BROTH. One large chicken, jointed as for fricassee, one cup of raw rice, five quarts of cold water, chopped parsley, pep- per and salt, one cup of milk, two beaten eggs. Put water and chicken on quite early in the day, and cook slowly until the water has boiled down to about three and -a half quarts and the chicken slips easily from the bones. < HELPS FOR ts, Carpets! BY BUYING YOUR CARPETS, OIL CLOTH, Etc. OF" HF. GULLIXSON & CO. Sy 630 Market Stroot, 3 Opposite the Palace Hotel, YOU CAN SAVE FULLY 10 PER CENT. They have always in stock the 9 {holcest and Newest Desigas. BTA Their expenses are very low, and buying for cash they can and will sell lower than any other house. P. S.—Get their prices before purchasing. YOUNG HOUSEKEEPERS. 41 Take off all the meat and return the bones to the pot, cook gently till an hour before dinner, when strain and let it cool. Take off the fat, return to the fire, with the season- ing and rice, and simmer half an hour, or until the rice is soft. Have the milk heated in a separate vessel, with a pinch of soda ; pour upon the beaten eggs, put back over the fire, and stir until it begins to thicken. Turn into the tureen, boil up the chicken broth once sharply, and add to the milk in the soup-tureen, stirring up well. AMBER SOUP. Four pounds of lean beef, two slices of lean ham, two pounds of veal-bones, two onions sliced and fried, one carrot, two teaspoonfuls of essence of celery, pepper and salt, one-half cup of granulated tapioca, whites and shell of an egg, five quarts of cold water, butter and dripping, burnt sugar. Cut the meat into strips. Put two tablespoonfuls of butter into a soup-pot and lay the meat in it; let it stand where it will heat slowly for half an hour. Then set over the fire and stir until the meat is glazed with a brownish crust. Put a quart of cold water upon it, and bring gradually to a brown. Fry the onion and carrot in dripping to a fine brown, and drain off the fat, then put the vegetables into the pot with the meat as soon as the latter is boiling hot, cook half an hour; put in the rest of the cold water, the minced ham and the bones broken to bits. Boil slowly four hours, then strain. Put meat and bones, highly seasoned, into a stone vessel, and pour half the soup over them for tomorrow. Put the rest back into the soup-kettle, season and boil up, skim with care, put in the white and shell of an egg, boil three minutes, take from the fire and pour into a broad pan to cool. Burn two tablespoonfuls of sugar in a tin cup on the hot range, 4% HELPS FOR Respectfully informs his patrons and the public, that he has reduced his prices to conform to the times, and will make Gentlemen's, Youths'.and Boys’ Garments At the lowest rates, and in accordance with the qual- ity. OBOYS®* CLOTHING O Will be made in a superior style, and finished equal to that of any establishment in this city. His long experience in the business enables him to give full satisfaction, especially in fine suits. Constantly on hand a full stock of CLOTHS AND CASSIMERES. WwW. DRURY, 633 KEARNY, Near Clay Street. YOUNG HOUSEKEEPERS. 43 and while still liquid pour in half a cupful of boiling water. Let it stand thus until you are ready for it. The tapioca should have been soaking two hours in a little cold water. When the soup is cold take off fat and scum, every particle ; return to the scalded pot ; boil up once, put in tapioca and strain the sugar-water upon it. Simmer ten minutes or until the tapioca is clear, skim once again and pour out. : This is a fine ‘company soup” but you will not want company often. Keep ““ stock” for soups always on hand, it should be prepared at least twenty-four hours before it is to be used for the table. CHOWDER. Materials : One and one half pounds fat salt pork sliced and tried out brown, three pounds fish ; rock cod or sea bass, potatoes sliced raw, one very small onion, pepper and salt. Slice the fish an inch thick. Preparing to boil : Place first a thin layer of the pork, then of slices of potato,then of fish, then a very thin lay- er of onion with pepper and salt, repeat this till the materials are used. Pour over all the fat tried out of the pork, then boiling water nearly enough to cover it. Boil till potatoes are done, then the fish will also be done. When thus done, take broken pieces of cracker or pilot- bread, soaked in cold water, and place this over all and let it come to a boil; then pour a pint of milk over all, and take it up. DUMPLINGS FOR STEWS. One pint and a half of flour, one teaspoon and a half of yeast powder, a little salt and butter, one egg, wet with HELPS FOR JAS. §. TAYLOR & CO. DEALERS IN Gofiags, Teas and Spices No. 116 FRONT STREET. © SOLE MANUFACTURERS <2 : CHAMPAGNE BAKING POWDER Strongest and Purest Powder known. One teaspoonful to a quart of flour is equal to three teaspoonfuls of ordinary Yeast Powder. SOLE MANUFACTURERS Taylor's Waterproof and Air Tight PAPER COFFEE PACKAGE. (Patent Applied for.) Taylor's Waterproof and Air Tight Sealed PAPER TEA PACKAGE. (Patent Applied for.) Taylor’s Atmospheric Tight PAPER SPICE PACKAGE. The only Paper Package in which the spices keep their strength. (Pa- tent applied for ) ~C_ ROLE IMPORTERS OF = Champagne Cream Tartar. YOUNG HOUSEKEEPERS. 45 half a cup of milk and a little water sufficient for easy rolling out. Cut in squares and put into the stew when boiling and cook twenty minutes. Don’t raise the cover until nearly time for them to be done. It will make them heavy. Otherwise they ought to be nice and light. 46 "HELPS FOR JOHN F. SNOW & CO. CLEANSES and DYES All kinds of Goods, viz : Blankets, Lace Curtains, Crape Veils, Shawls, Furs, Feathers, Foot Mats, Kid Gloves and Boots, Neck Ties, Ladies’ Silk and Woolen Sits, Velvets, Gents’ E Suits; and Spots = a removed from gar- i= ments, &c. Special attention E is paid to Lace Cur- [ tains, to preserve E and make them last the longest time = possible. ; OFFICES : 633 PALACE HOTEL & 1623 MISSION ST., S.F. 1063 BROADWAY, OAKLAND. TAILORING. Gentlemen can get their Suits Cleaned, Dyed and Repaired all at our Estab- lishment, and save the trouble and ex- pense of a middle- man, who has to receive a profit, hich the consum- er has to pay. We re-finish rapes in a manner Snot to be surpassed by any patent pro- cess now in use, notwithstanding all their pretensions and credit which is due them. All orders by Postal Card promptly attended to. Large pack- ages sent for and delivered free of charge in city. CHAS. J. HOLMES, PROPRIETOR. YOUNG HOUSEKEEPERS. CAKE. FRUIT CAKE. Five eggs, five cupfuls of flour, one cup of molasses, one and a half cupfuls of sugar, one cup of water, one teaspoonful of soda, one and a half cupfuls of butter, one and a half pounds of currants, one-half a pound of citron. VANITY CAKE. Two cupfuls of sugar, one cupful of butter, one cupful * of molasses, one cupful of milk, one cupful of water, one egg, one teaspoonful of soda, five and a half cupfuls of flour, one and a half cupfuls of raisins, one and a haif cupfuls of currants. Bake slowly. UNION CAKE. Two eggs, one cup of sugar, one-half cup of sweet milk, one-fourth cup of corn starch, one-half cup of butter, one teaspoonful of cream of tartar, one-half teaspoonful of soda, one and a half cups of flour; flavor with lemon, almond, peach, or nutmeg. COFFEE CAKE. One cup of sugar, one-half cup of molasses, one-half cup of cold coffee, two cups of flour, one-half cup of butter, two eggs, one teaspoonful of soda; lemon, spice and fruit. \ 48 HELPS FOR STOVES AND RANGES — TN e— LARGE VARIETY, TOGETHER WITH A Full Assortment of Kitchen Utensils All of the Latest Improvements. = ALSO, A FULL LINE OF Stone Iron Ware, Enameled, Agaie CE AND FDO TINNED IRON WARE, WITH THE Jeapine RANGE IN THE fry, CALLED THE ——— “CSEPERB Plain, with Top Closet, with Lower Closet, or with both, Call and examine before purchasing elsewhere. Setting and re-setting of French Ranges together with Hot Water Connec- tions a specialty. Complete satisfaction given in every partic- ular. *I also have a Patented Chimney Top which cures all Smoking Chimneys. Remember the place and the proprietor. Fo Jo VASCONCELLOS) No. 524 WASHINGTON STREET, North Side, Between Montgomery and Sansome, SAN FRANCISCO, CAL. YOUNG HOUSEKEEPERS. CURRANT CAKE. Two cups of sugar, half a cup of butter, three eggs, one cup of milk, three cups of flour, two teaspoons of yeast powder, one large cup of currants, nutmeg. MARBLE CAKE. Two cups of sugar, one cup of butter, four eggs, one cup of milk, five cups of sifted flour, two teaspoons of cream of tartar, one small teaspoon of soda, extract of . lemon; take one-half of this, add half a cup of syrup and spices to make it look dark ; put the two colors into the pan alternately, to give the appearance of marble when baked. JELLY CAKE. Two cups of sugar, one cup of butter, one cup of milk, four eggs, three cups of flour, one teaspoon of soda, two teaspoons of cream of tartar ; bake them in round tins. When done lay jelly between, and pour over a frosting made of the white of one egg, beaten to a stiff froth, with six tablespoons of sugar. This recipé is very nice—taking half of it, and mixing in that half one cake of chocolate, grated fine, and then proceeding as in marble cake—that is, put the two colors into the pan alternately and bake. MRS. C.’S PRESS CAKE. . Two and a half cups of sugar, one cup of butter, four cups of flour, one cup of milk, four eggs, one teaspoonful of cream of tartar, one-half a teaspoon of soda, flavor as you please. Take one-third of the above mixture, add two tablespoonfuls of molasses, one cup of fruit, citron, raisins, currants, and dark spices. Bake the remaining b 50 HELPS FOR HENRY HINDERS, IMPORTER AND DEALER IN Fine Boots and Shoes No. 332 KEARNY ST. SAN FRANCISCO, CALIFORNIA. BOOTS AND SHOES Made to Measure and Warranted to Fit. rr. NORTHROP, CONFECTIONER ——— AND DEALER IN — Foreion and Domestic Fras Jessie St., near 3d, entrance from 4th St. ————— UP A UY [J encima ICE CREAM Made to Order at the Shortest Notice. Goods Delivered to any part of the City Free of Charge. YOUNG HOUSEKEEPERS. bl two-thirds of light cake in two sheets, and lay the dark one between, use a tumbler of jelly to make them adhere, and put them together while warm ; pin them up in a napkin tight and even. CHOCOLATE CAKE. One cup of sugar, one-half a cup of butter, yolks of three eggs, and white of one egg, one-half a cup of milk, one and three-fourths cups of flour, one-fourth teaspoon of soda, one-half of a teaspoon of cream of tartar. Bake in jelly tins. MIXTURE FOR FILLING. Whites of two eggs, three-fourths of a cup of powdered sugar, one and a half tablespoonfuls of grated chocolate, one-half a teaspoon of vanilla ; beat well, and spread be- tween each layer. : - CHOCOLATE CAKE, No. 2. Five eggs, two cups of sugar, one-half a cup of butter, one-half a cup of milk, three cups of flour, two tea- spoons of yeast powder. (FROSTING. ) Reserve the whites of two eggs, sixteen teaspoons of powdered sugar, two bars of chocolate grated ; beat well, and spread on the cake while hot, spread only on the top. CHOCOLATE CAKE, No. 3. Three cups of flour, two of sugar, half a cup of butter, ‘one and a half cups of milk, three eggs, one teaspoon of cream of tartar, half a teaspoon of soda. HELPS FOR (CREAM FOR THE SAME.) Grate three bars of chocolate, two eggs, one teaspoon of corn starch or flour, one cup of milk, sweeten to taste ; set it on the stove, and stir till thick, then spread between the cake after the cake is baked in thin cake-pans. APPLE CAKE. Three cups of dried apples soaked over night, chop and stew slowly one hour in two cups of syrup, beat together two-thirds of a cup of lard and one egg, one tablespoon of salt, one teaspoon of soda in one cup of sour milk, one teaspoon of cloves, two of allspice, three of cinnamon, mace or nutmeg, then another half cup of syrup, five cups of flour. Bake one hour. BANGOR CAKE. One cup of milk, two cups of sugar, one-half cup of butter, three eggs, three cups of flour, one teaspoon of cream of tartar, one-half a teaspoon of soda, flivor with nutmeg and lemon. This is always good. DUTCH CAKE. Two cups of sugar, half a cup of butter, one cup of water, three eggs, a tablespoonful of cinnamon, one table- spoon of carraway seed, one cup of raisins and four cups of sifted flour, two teaspoons of yeast powder. SPONGE CAKE. Two cups of pulverized sugar (short), four eggs, two cups of flour, two teaspoons of yeast powder, flavor with lemon, a little salt, stir together well, and then add one- half a cup of boiling water. Bake immediately. ! YOUNG HOUSEKEEPERS. SPONGE CAKE, No. 2. Three eggs well beaten, one coffee cup of pulverized white sugar, one-half cup of water, two teacups of flour, one teaspoon of cream of tartar, one-half teaspoon of soda, a pinch of salt, one teaspoon of lemon extract. Very nice with a delicate frosting. SPONGE CAKE. No. 3. One cup of sugar, one cup of flour, three eggs, one tablespoon of sweet milk, one teaspoon of yeast powder, flavor with lemon. | MRS. L.’S CREAM PIE. One and a half cups of flour, one cup of white sugar, butter size of half an egg, three eggs, dissolve one-half a teaspoon of soda in four tablespoons of milk, one teaspoon of cream of tartar. This will make two cakes. For the cream : boil one pint of milk, and while boiling, stir in one cup of sugar and one-half a cup of flour, two eggs, salt, flavor with lemon ; beat all together and stir into the milk while boiling. These are nice. CREAM CAKE. One cup of sugar, one and a half cups of flour, three eggs, two tablespoons of cold water, one teaspoon of yeast powder. (CREAM.) One pint of milk, two large spoons of corn starch, two eggs, one cup of sugar. Flavor with vanilla. b* ICE-CREAM CAKE. Two cups of white sugar, one cup of butter, one cup of milk, the whites of eight eggs, one teaspoon of cream of tartar, half a teaspoon of soda, bake in jelly-cake pans. (1c1NG.) Three cups of sugar and one cup of boiling water. Boil to a clear thick syrup and pour boiling hot over the beat- en whites of three eggs, stir well and add a-teaspoon of citric acid. Flavor with vanilla. COCOANUT CAKE. One cup of sugar, one-half a cup of milk, one-half a cup of butter, two-thirds a cup of desiccated cocoanut, two eggs, two cups of flour, one teaspoon of cream of tartar, one half a teaspoon of soda. COCOANUT CAKE No. 2. Two cups of white sugar, three-fourths of a cup of but- ter, one cup of milk, four cups of flour, three teaspoons of yeast-powder and the yolks of five eggs and one whole egg. a (FROSTING FOR THE SAME.) Beat the whites of the eggs to a froth, three cups of the grated cocoanut, wet with milk, add to this four table- spoons of fine sugar ; lay this between and on top of the cake, as in jelly-bake. GOLD BAKE. Yolks of two eggs and one whole egg, one cup of sugar, one-half a cup of butter, one-half cup of milk, one tea- spoon of cream of tartar, one-half teaspoon of soda, flavor with lemon, two cups of flour, frost with the whites of . YOUNG HOUSEKEEPERS. 5d two eggs beaten with six tablespoons of white sugar to each egg. MRS. H’S GOLD CAKE. Yolks of four eggs, one-half cup of sugar, one-quart- er of a cup of butter, one tablespoon of sweet milk, one cup of flour, one teaspoon of yeast powder. Flavor with lemon. SILVER CAKE. One cup of sugar, one-half a cup of butter, one and a half cups of flour, whites of four eggs, one-third of a cup of sweet milk, one teaspoon of yeast powder. Flavor with almond. DELICATE CAKE. One and a half cups of white sugar, two-thirds of a cup of sweet milk, two cups of flour, small piece of butter, whites of three eggs beaten to a stiff froth, one teaspoon of cream of tartar, one-half teaspoon of soda. AUNT LUCY’S CAKE. One cup of sugar, one-half a cup of butter, one egg, one cup of milk, two cups of flour, one teaspoon of cream of tartar, one-half a teaspoon of soda. Flavor with cinnamon. TEA CAKE. Four cups of flour, one of butter, one cup of milk, five eggs, three cups of sugar, two teaspoons of yeast powder. You can add to this, if you like, a small cup of stoned raisins. HELPS FOR SPICED CAKE. One and a half cups of brown sugar, two-thirds of a cup of butter, two eggs, one-half a cup of milk, two and a half cups of flour, one-half a teaspoon of soda, large cup of stoned raisins. Spice with cinnamon, cloves and nutmeg. HANOVER CAKE. Two and a half cups of sugar, one cup of butter, one cup of sour milk, one teaspoon of soda, three eggs, mace, flour to make not very stiff. NEWBURYPORT CAKE. One cup of sugar, two small cups of sifted flour, one- half a cup of butter, two eggs, one-half a cup of milk, one- half a teaspoon of cream of tartar, one-fourth of a teaspoon of soda, a small nutmeg. (CUSTARD TO POUR OVER THE CAKE WHEN BAKED AND COOL.) Small pint of milk, two eggs, two tablespoons of sugar, two tablespoons of flour. Flavor with lemon. Beat the egg and sugar and flour together, and stir into the boil- ing milk a pinch of salt ; when well thickened, strain and pour over the cake. This is good. ROLLED JELLY CAKE. One cup of sugar, one cup of flour, three eggs, one tablespoon of sweet milk, half a teaspoon of soda. Flavor according to taste. Bake in a large square tin and spread jelly upon cake while hot, then roll. CIDER CAKE. One cup of sugar, half a cup of butter, one egg beaten to a smooth cream. Put to this one coffee-cup of cider, YOUNG HOUSEKEEPERS. 57 one teaspoon of soda, flour sufficient to make it quite stiff. Stoned raisins, part chopped and part whole, are a great improvement. ORANGE CAKE. One cup of white sugar, one-half cup of sweet milk, one and a half cups of flour, two eggs beaten well, one-half teaspoon of soda, one teaspoon of cream of tartar. Grate one large orange, squeeze juice and strain, mix the juice and grated peel and sugar into the whites of the eggs after they are well beaten and then mix all together. GOOD GIRLS CAKE. One cup of butter, one and a half cups of sugar, three eggs, one cup of chopped raisins, one teaspoon of soda dissolved in two tablespoons of milk. Spice to taste and add flour enough to roll as cookies. COOKIES. One cup of butter, two cups of sugar, one egg, five cups of flour, teaspoon of soda. Spice to taste. If necessary, in order to roll well, add a little milk. HERMIT COOKIES. Two eggs, one-half a cup of currants, two cups of brown sugar, one-half a cup of butter, one teaspoon each of nut- meg, clove, cassia, soda. SEED CAKES. Two cups of sugar, one cup of butter, one cup of milk, one-half a teaspoon of soda, and flour enough to knead and roll out. A tablespoon of carraway. " HELPS FOR JUMBLES. Two cups of sugar, half a cup of butter, one cup of sour milk, three eggs, nutmeg and lemon, one small teaspoon of soda, five cups of flour. Roll and bake. VANITIES. NICE! One cup of butter, two cups of sugar, three eggs, half a cup of milk, one teaspoon (small) of soda. Flavor with lemon. Flour enough to roll out ; roll very thin and cut in rings, and sift a little sugar over the top. SOFT GINGER BREAD. One cup of sugar, one cup of molasses, half a cup of butter, one cup of hot water, three eggs, four cups of flour, two teaspoons of yeast powder, two tablespoons of ginger and half anutmeg. This will make two good-sized sheets. Bake in a moderately hot oven. GINGER BREAD WITHOUT GINGER. One cup of sugar, half a cup of syrup, one cup of sour milk, one small teaspoon of soda, one egg, one tablespoon of butter, three cups of flour with one teaspoon of yeast powder, one tablespoon of cinnamon. SHORT GINGER BREAD. One cup of syrup, one cup of sugar, one cup of butter, one egg, one tablespoon of ginger, one teaspoon of soda, half a cup of sour milk, flour enough to knead up hard. Roll thin and cut in squares with narrow marks across the top. These are good, and will keep a long while, if not within the reach of children. YOUNG HOUSEKEEPERS. GINGER SNAPS. One cup of sugar, one cup of molasses, one cup of but- ter, one egg, one teaspoon of soda, one teaspoon of ginger, one teaspoon of vinegar, seven cups of flour. Roll thin and bake quickly. DOUGHNUTS. Three eggs, one and a half cups of sugar, one half a cup of milk, one dessertspoon of melted butter, one tea- spoon of soda, two teaspoons of cream of tartar, nutmeg and lemon. Flour enough to roll and knead out. DOUGHNUTS No. 2. One and a half cups of sugar, one cup of milk, one egg, small piece of butter, one heaping teaspoon of yeast powder, a pinch of salt. Flavor with cinnamon or lemon. RAISED DOUGHNUTS. Two cups of light sponge, one large cup of sugar, one- half cup of butter, three eggs. Spice to taste. * HELPS FOR PIES AND PUDDINGS. APPLE PIE FROSTED. Make a crust as for custard or squash pie, fill with stew- ed apples, flavored with nutmeg and a little butter. After crust is baked, make a frosting of the whites of two eggs well beaten, and two tablespoons of white sugar spread over the pie. Place in the oven again to brown a little. APPLE ROLL. Make a crust as for yeast powder biscuit, roll out the size of a large plate nearly half an inch thick, cover with apples, sliced ; roll up carefully, lay on a plate and steam one hour. Serve with hot or cold sauce. Berries may be used instead of apples. BROWN BETTY. Take equal quantities of chopped apples (sour) and bread crumbs. Butter a dish, put in the apples and bread crumbs, mix with a teacup of sugar and one of water. Bake three-quarters of an hour. Take the whites of four eggs, well beaten and sweetened, spread over the top and brown five minutes. BROWN BETTY No. 2. Two heaping cups of tart apples chopped, a large cup of bread crumbs ; a layer of bread crumbs and a layer of ap- YOUNG HOUSEKEEPERS. 61 ples, sprinkling with sugar, cinnamon and small pieces of butter. Repeat the layers of crumbs and apples and seas- on as before, leaving a layer of crumbs on top. Beat one egg and a tablespoon of water and cover over the top and bake. APPLE PIE. Pare and slice thin the apples, sprinkle sugar over them, grate on lemon peel or nutmeg, a small piece of butter and a tablespoon of water. Apple pies are best baked in deep dishes with only an upper crust. CUSTARD PIE. One pint of milk, three eggs, one-half a cup of sugar, or more if not sufficiently sweet. Flavor with lemon or vanil- la, a little salt. This is nice frosted, using the whites of two eggs for frosting. COCOANUT PIE. The same as custard, only use two eggs instead of three, and no flavoring but the cocoanut ; one-half cup of cocoanut. SQUASH PIE. For one quart of milk, take one quart of sifted squash, four eggs, one cup of sugar, or more if not sweet enough to the taste. Flavor with lemon, cinnamon and salt. CRACKER PIE. Three Boston crackers, well pounded, one cup of sugar, one cup of water, juice and grated peel of one lemon. Bale in an under crust. HELPS FOR LEMON PIE. One lemon, juice and rind, one cup of sugar, one cup of milk, one tablespoon of corn starch, yolks of three eggs. Frost with the whites of the eggs beaten with three table- spoons of sugar, return to the oven to brown. LEMON PIE No. 2. One lemon, one cup of sugar, one cracker, one cup of boiling water ; roll the cracker, pour the boiling water over it and when partially cool, add the sugar, lemon and one egg. Bake with two crusts. LEMON PIE No. 3. Three lemons, two cups of sugar, two cups of water, half a nutmeg, two tablespoons of cornstarch wet with two tablespoons of water. Grate the rind and squeeze the juice of the lemons. Four eggs, beat yolks and whites separately, and put the whites in last of everything. Bake in an under crust. This will make three pies. PASTRY. Lard makes the most flakey pastry. Rub a part into the flour, and spread the rest on after rolling out. Work a little piece of butter and a little salt into your flour. You can make good pastry with one tablespoon of lard to two handfuls of flour. Moisten with water, and roll out quickly, keeping one side always up on the board. Bake in a hot oven. MINCE PIES. In making mince meat use twice as much chopped apple as chopped meat. Spice with cloves, mace, allspice *and YOUNG HOUSEKEEPERS. 63 cinnamon according to your own taste. Salt well and sweeten with sugar and molasses ; add currants, raisins and citron. Chop a part of the raisins and all the citron. Moisten with sweet cider and the liquor the meat was cooked in. If you have the juice of sweet pickles on hand, put some into the mince meat, otherwise add a little vin- egar. Cook all together on the fire before making into pies. Put scraps of butter on top of each pie, it is nicer than suet. You can make good mince meat with no fruit ex- cept an abundance of raisins. FRENCH PIE. Take the remnant of a cold boiled leg of mutton or of a roast of beef, chop fine. Season and add, if you like, an onion chopped fine and a pinch of sweet herbs. Put this in a baking-dish, and pour over the gravy, if you have any; if not, pour over a little water, butter and flour. Then take hot boiled potatoes and mash fine. Add a little milk and salt and butter to soften them into a smooth paste, lay this paste over the meat, and put into the oven and bake brown. CHICKEN PIE. Two chickens cut up and boiled until tender; salt and pepper and a little butter in the water in which the chickens were boiled. Thicken with flour and strain so as to be free from lumps, pour into a deep dish with pastry on the bottom and sides, make quite a thick crust, and spread over the top and bake in a hot oven. An inverted cup placed in the centre of the dish helps keep the moisture in. Have openings in the crust for the air to escape. meoe———— L—— ——————————— — ATO WO | 2 Ca TTT lmtp tare tpen HELPS FOR RICE CUSTARD. Into a quart of boiling water, stir two tablespoons of rice-flower, dissolved in a little milk. Add two well- beaten eggs to boiling mixture. Sweeten and flavor to taste. MRS. B'S SNOW PUDDING. One small box of gelatine dissolved in one pint of boil- ing water, when cool, add the peel of two and the juice of one lemon, two and a half cups of sugar, strain and set away. With yolks of five eggs make a boiled custard, flavoring to taste. Beat whites very stift, and when the gelatine begins to jelly stir in the whites and set away to cool. Pour into the custard just before placing upon the table. GELATINE CUSTARD. One-third box gelatine, one-half pint cold water, let it stand on back of stove about an hour; then pour in one- half pint of boiling water, juice of three lemons, two cups of sugar; let it cool. When cold cut up into small pieces. For the custard:—one pint milk, yolks of three eggs, cup of sugar. Boil and stir constantly. Flavor with va- nilla. Beat the whites to a stiff froth and add a little sugar for a frosting. When the custard is cold, put in the pieces of gelatine, and pour over the frosting. MOCK CREAM. One quart new milk. Boil and mix in one teaspoonful of corn-starch and yolk of one egg; when taken off; stir in whites of two eggs. To be eaten like cream, on berries and puddings. YOUNG HOUSEKEEPERS. ROCK CREAM Wash a teacupful of the best rice, and boil slowly, until quite soft, in new milk. Add white sugar to taste and then pile it on a dish. Lay on in different places lumps of jelly or thick preserved fruit. Beat the whites of five eggs to a stiff froth with a little sugar and flavoring; when well beaten, add a tablespoonful of rich cream, and drop it over the rice, imitating the form of a rock of snow. APPLE FLOAT. One pint of stewed, well-mashed apples, whites of three eggs, four large spoons of sugar beaten with eggs until stiff. Then add the apples and beat all together until stiff enough to stand alone. Fill a dish with rich cream, boil- ed soft custard, and pile the float on top. APPLE CREAM. Boil twelve apples in water till they are soft. Take off the peel and pour through a colander upon half a pound of white sugar. Whip the whites of two eggs and add them to the apples, and beat all together until it becomes quite white and stiff Serve it heaped on a dish, and with cream. THE QUEEN OF PUDDINGS. One pint of bread crumbs, one quart of milk, one cup of sugar, yolks of four eggs well beaten, grated rind of one lemon, a piece of butter the size of an egg. Bake un- til done, but not watery, about half an hour. ‘When done, spread currant or quince jelly over the top. Beat the whites to a froth with a cup of sugar and the juice of . 6* 66 HELPS FOR one lemon. Set in the oven to brown, having poured the whites on top the pudding. BREAD AND RICE PUDDING. Soak some bread in cold milk, drain the milk off, mash the bread very fine and mix with it a quarter of a pound of boiled rice. Beat up two eggs light, add a little salt, mix all together thoroughly and boil it in a bag for an hour. * Serve it with any kind of sweet sauce. TAPIOCA CREAM PUDDING. Cover three tablespoons of tapioca with water and let it stand over night. In the morning, boil it fifteen or twen- ty minutes in one quart of milk with a little salt. Beat the yolks of three eggs with one cup of sugar and add to the tapioca, let it just boil, stirring all the time. When cool add the whites of three eggs beaten to a froth, flavor- ed and stirred in. Eat cold. QUICK PUDDING. Three tablespoons of flour, three of milk, three well- beaten eggs and a little salt. Pour on one quart of boil- ing milk and bake fifteen minutes. Eat with sauce. BAKED RICE PUDDING. One quart of milk, half a cup of rice. Flavor with nut- meg and lemon and a little salt. Sweeten to your taste. Bake slowly and a good while, and eat when cold. RICE PUDDING No. 2. One cup of boiled rice, three pints of sweet milk, three eggs, one cup of sugar. ~ Flavor with nutmeg or lemon, and bake from half an hour to an hour. YOUNG HOUSEKEEPERS. SAGO AND APPLE PUDDING. One cup of sago, one quart of water, five apples peeled and cut in quarters, a little salt and a little sugar. Lay the apples in a dish, and pour water, sago etc., over them and bake. Eat with cream and sugar. Tapioca can be used instead of sago for a change. STEAMED SUET PUDDING. One quart of flour, two cups of sweet milk, one teaspoon of soda, a little salt, one half a cup of sugar filled up with molasses, one cup of suet chopped fine, one large cup of chopped raisins. Steam three hours, and eat hot with a foam sauce. FOAM SAUCE. Ten tablespoons of sugar, two eggs well beaten, a small piece of butter, flavor with lemon. Beat all together, and pour a small cup of boiling water over, stirring a little, and it is ready to serve. - FOAM SAUCE, No. 2. One and a one-fourth cup of sugar, one-fourth cup of butter, yolk of one egg. Beat well together. Beat white of the egg to a stiff froth. Flavor to taste, and add a cup of boiling milk. PLAIN SAUCE. One half a pint of water, one pint of sugar, one table- spoon of flour worked into a piece of butter size of a wal- nut. Stir butter and flour into sugar and water after the | ti] i || \ ih : { {H it i HE | i Hi 1 | SS | lf}! | [i | | IR 1} GY | | 1 | i | | | yl y | f | | | i : } HELPS FOR > latter has boiled five or ten minutes. Flavor with lemon and nutmeg. COLD SAUCE. One cup of butter, two cups of fine sugar. Beat to a cream, and then add one egg well-beaten. Flavor with lemon or according to taste. YOUNG HOUSEKEEPERS. PICKLES AND PRESERVES. TOMATO CATSUP. Stew and strain your tomatoes and measure them. Boil four hours over a slow fire. To two gallons of tomatoes add three tablespoons of salt, three of pepper, two of all- spice, two of cloves and one of mustard. Boil two hours, then add one quart of vinegar and when cool, bottle tight. TOMATO CATSUP, No. 2. One peck of tomatoes, four onions, five peppers, half a cup of salt, cut up and mix well and let stand over night. In the morning boil for an hour, then add one tablespoon of allspice, two of mustard, three of cinnamon, two of cloves. Strain through a sieve and simmer two hours. When cool, add one pint of vinegar. PICKLED TOMATOES. Scald ripe tomatoes and peel them. To every pound add half a pound of sugar, half a pint of vinegar; scald sugar and vinegar with cloves, mace and cinnamon, and pour over the tomatoes, (boiling hot). Next morning drain id and scald again. The third morning scald all together; then skim out the tomatoes and boil down the syrup. RIPE CUCUMBER PICKLE. Pare, core and cut lengthwise. After cutting let them stand in salt and water over night. Boil in vinegar and 70 HELPS FOR sugar, about one pound of sugar to one quart of vinegar. Boil until transparent. Skim and pour into a jar while hot. Add a few sticks of cinnamon. PRESERVED WATERMELON. Take the rind of the watermelon, cut off all the outside green and all the red; slice and soak in water over night, make a syrup, allowing half a pound of sugar to a pound of melon, and when boiling put in the melon, the juice of a lemon and one ounce of sugared ginger: boil two hours. PICKLED PLUMS OR PEACHES. ~ For eight pounds of fruit, take four pounds of sugar, two quarts of vinegar, one ounce of cinnamon and one of cloves. Boil vinegar, sugar and spice together, skim, and then cook the fruit in the liquor until tender. After it has been set away a few days, pour the liquor off the fruit, and scald and pour over again. After the fruit is used up, if there is any liquor left put it into your mince meat. It is very nice for that. PICKLED PLUMS OR PEACHES, No. 2. Wipe and peel the peaches, then put into a jar. To one pint of vinegar, add four pounds of sugar and some stick- cinnamon. When boiling hot, pour over the peaches. Repeat this three times. : PICKLED QUINCES. Wipe the quinces dry, then boil them in water until they are quite tender, after which stick cloves into them like pins in a cushion, as many as you like. Boil the sug- ar and vinegar well together, taking a pound and a half of sugar to two quarts of vinegar. Pour this liquid boil- YOUNG HOUSEKEEPERS. 71 ing hot over the quinces, and put these pickles away for six or seven weeks, when they will be fit for use. PICKLED APPLES. Seven pounds of apples, pare and steam until tender. Then put them into a kettle with three pints of vinegar, three pounds of sugar, half a cup of spice, equal parts of cloves, cinnamon and allspice, and cook them the same as you would preserved fruit until tender. Then put the fruit into a jar, boil the liquid down to a good thickness and pour over the fruit. PICKLED OYSTERS. Take one hundred and fifty large oysters and pick off carefully all bits of shell. Lay the oysters into an iron skillet lined with porcelain, and strain the liquor over; allow them to simmer until they are heated through, but not till they boil. Take out the oysters leaving liquor in the skil- let. Add one pint of vinegar, one teaspoon of mace, three dozen cloves and pepper. Boil this, and when the oysters are quite cold, pour over them. SPICED CURRANTS. One pound of sugar to one pound of fruit. Add whole cloves, mace and allspice, one teaspoonful to every pound. Let all cook together for twenty minutes and then bottle for use and place in a jar. SPICED CURRANTS, No. 2. Five pounds of currants, four pounds of sugar, one pint of vinegar, one wine glass of cloves, one of stick cinnamon. Boil half an hour. : Ee jer moor SSS SIS SSE SS Be SPICED PEACHES. To nine pounds of peaches add four and a half pounds of sugar, one pint of vinegar, and cloves, cinnamon and mace tied in separate bags. Pare and halve the peaches and put them in a jar. Boil the vinegar, spice and sugar together for a few moments, and pour boiling hot over the peaches. Let them stand over night, and in the morning put all in a kettle, and boil ten minutes. Take out the peaches, leaving the spice, and boil the vinegar until it be- gins to thicken, then pour over the peaches. PRESERVED QUINCES. Peel and core the quinces. Take the cores and skins and boil them till tender and strain. In this juice boil the quinces, and when tender, take out. To every pound of quinces, add three-fourths of a pound of sugar, then put back the quinces into the juice and let them cook awhile. If they are to be canned air-tight, one-half a pound of sugar is sufficient for every pound of fruit. PICKLED GRAPES. Take grapes that are ripe, but not soft, wash and drain; do not pick them from the stem. Allow three and one- half pounds of sugar and one quart of cider vinegar to sev- en pounds of grapes. Tie different kinds of whole spices in a muslin bag and boil up with the vinegar. Put the grapes into an earthern jar, scald the vinegar three morn- ings in succession and pour over the grapes. Wait one week and repeat the process two mornings in succession. Cover the jar and they will keep a long time without seal- ing. German prunes are nice preserved the same way. YOUNG HOUSEKEEPERS. PICKLED CABBAGE. Chop two heads of cabbage and sprinkle over it one tea- cup of salt. Let it stand until the next day, and then press out the water and add one-half as much pepper as cabbage. Spice to taste, using whole spice and black mustard seed. PICCALILLI. Four dozen green cucumbers, two dozen green tomatoes and one dozen onions; chop fine, add a teacup of salt, and let it stand until next day. Then press out the water, add two dozen of green peppers, chopped fine, half a tea- cup of white mustard, and one teacup of grated horse- radish, and one teaspoon each of cloves, cinnamon and allspice. Scald vinegar enough to cover, and pour over the mixture. NICE JAM. Equal quantities of currants and raspberries. To a cup of fruit add three-quarters of a cup of sugar. Boil slowly from one to two hours. Put away in a stone jar. COMBINATION JELLY. Eight pounds of currants, three or four pounds of rasp- berries. Press and make as you would currant jelly. CURRANT JELLY. "Stem currants and place them in a preserving kettle without water or sugar. Let them come to a good boil, pour them: into a sieve over a large bowl, and allow to drain.” Take one cup of sugar to each cup of juice. Re- turn to your kettle and boil fifteen or twenty minutes. Pour into tumblers and set away. 7 HELPS FOR APPLE JELLY Core and quarter (not pare) tart apples. Cook in a little more water than will cover them till well reduced. Drain carefully, add one pound of sugar to one pint of juice, and boil twenty minutes or half an hour. Slices of lemon or little race-ginger may be cooked with the apples. ORANGE JELLY. Soak half a box of gelatine in a cup of cold water. Add two teacups of boiling water. When entirely dissolved, add one teacup of sugar, the juice of six oranges, and also of two lemons: if you choose, a glass of wine. Strain and put into moulds. YOUNG HOUSEKEEPERS. TEA AND COFFEE. — TEA. Always scald your pot out before putting in the tea. Pour boiling hot water over the leaves. Allow a teaspoon- ful of leaves for every, cup of tea. Japan tea needs to steep longer than breakfast tea. The latter is best steep- ed not over five minutes. COFFEE. Allow one ounce of freshly ground coffee to one pint and a half of water. Keep your coffee-pot, whatever kind you may use, wiped clean and dry inside ; a damp tea or coffee-pot acquires a musty flavor that spoils the best tea or coffee. The cheapest and perhaps the best coffee-pots, are those made on the French plan, called cafetieres. If you have not one of these, adopt the following plan : Put your freshly ground coffee into the coffee-pot, previously made warm, and pour upon it water actually boiling; set the pot by the side of the fire for a few seconds, but do not let it boil up ; then pour a cupful out and return it back again to the pot, in order to clear it ; having done this, let it stand and settle, and in less than five minutes a trans- parent, strong, aromatic cup of coffee may be poured out. 76 HELPS FOR The milk used with coffee should always be boiled and used as hot as possible. The boiling of milk imparts a peculiar and exceedingly pleasant flavor to the coffee. White sugar is recommended, as the molasses-like flavor of moist sugar quite overpowers the delicate aroma. YOUNG HOUSEKEEPERS. ODDS AND ENDS. WHITE CANDY. One quart of sugar, one half a pint of water, when boil- ing add one teaspoonful of cream of tartar; boil till a piece rattles dropped into cold water. Flavor, and pour into pans to cool before pulling. MOLASSES CANDY. Two cups of molasses, one cup of sugar, one tablespoonful of vinegar; butter, size of a walnut; a little soda. Boil only a few minutes. RASPBERRY VINEGAR. Cover berries with vinegar. Stand over night; drain off and squeeze out the juice, add one pound of sugar to one pint of juice. Let it simmer about fifteen minutes, and when cool, bottle for use. > CREAM NECTAR. One quart of water, three pounds of white sugar, two ounces of tartaric acid; add the whites of two eggs, and three teaspoons of extract of lemon. Mix and scald, but not boil; when cool, strain through a cloth and bottle. A tablespoonful of this in a glass of water makes a pleasant drink on a hot day. * HELPS FOR CREAM SODA. Water, one gallon; tartaric acid, five ounces; cream of tartar, two ounces; sugar, four pounds; eggs (well beaten), three. Mix and let it come to a boil; when cold, flavor with two bottles of lemon extract. Use as ‘Cream Nectar.” SYRUP FOR COUGHS. Take equal quantities of hoarhound and hops; make a very strong tea, then strain and add an equal quantity of syrup. Boil down to half, then to every pint of this add one tablespoonful of vinegar. ANOTHER. ~ One ounce Squan vine, one ounce of pennyroyal, one ounce of hoarhound; steep in one quart of boiling water. Sweeten with honey and take often. RED ANTS. To get rid of them, keep one pint of tar in two quarts of water, in an earthern vessel in your closets. When first mixed, pour the water on hot. MOTHS IN CARPETS. Camphor, two ounces, well cut, to a quart of whisky, a hot flat iron to pass over a piece of muslin wet with this solution, and thin enough to allow the steam produced by the hot iron to penetrate through the carpet. This hot flat iron should be applied whenever there is evidence of worm-eating. RAT POISON. Take a bunch of matches and soak them over night in a teacupful of water; then take out the matches, thicken YOUNG HOUSEKEEPERS. 79 the water with Indian meal to a stiff dough, adding a spoonful of sugar and a little lard. Lay it about the prem- ises where the rats, and nothing else, will get it. THE SECRETS OF HEALTH. 1st. Keep warm. 2nd. Eat regularly and slowly. 3rd. Maintain regular daily bodily habits. 4th. Take early and very light suppers. bth. Keep a clean skin. 6th. Get plenty of sleep at night. TO BEAUTIFY THE TEETH. Dissolve two ounces of borax in three pints of boiling water, and before it is cold add one teaspoonful of the spirits of camphor and bottle for use. A tablespoonful of this mixture, mixed with an equal quantity of tepid water, and applied daily with a soft brush, preserves and beauti- fies the teeth, extirpates all tartarous adhesion, arrests de- cay, induces a healthy action of the gums and makes the teeth pearly white. ANOTHER. A mixture of honey with the purest charcoal will prove an admirable cleanser for the teeth. CURE FOR SPRAINS. One ounce linseed oil, one ounce spirits of turpentine, and half an ounce of origanum. Apply two or three times a day and well rub in. It generally effects a cure in one week. FOR ENLARGED JOINTS. Tincture of iodine ; dilute by using three parts of al- cohol. Mix the whole with one part glycerine. HELPS FOR SICILIAN WATER. To remove grease, tar, pitch and paint, also good to clean the scalp. One ounce of hard soap, shaved very fine, two ounces aqua ammonia, one teaspoonful of salt- petre, one pint soft water. Bottle and keep for two days. Shake well before using. Apply with a tooth brush. GOOD HOME-MADE INK. Two ounces of logwood, and half an ounce of bichro- mate of potass dissolved in one gallon of rain water and strained, and one eighth of an ounce of ammonia added. The ingredients can be bought of any druggist. TO TAKE INK OUT OF PAPER AND STAINS OUT OF SILK. Mix well the following : one teaspoonful of burnt alum, quarter of an ounce salts of lemon, quarter of an ounce of oxalic acid in a bottle with half a pint of spring water. Wet a piece of soft muslin and apply it to the spots. TO REMOVE INK SPOTS FROM LINEN. Saturate the spot with lard, and expose for a day in the hot sun ; then wash and boil without soap. Fruit stains should also be washed without soap. RECIPE FOR CLEANING BLACK OR DARK BLUE SILK. Two tablespoons of soft soap : add one tumbler of warm water, one large wine glass of rum or gin, two tea- spoons of pulverized gum arabic. Mix well and wipe with a sponge ; then wipe with a towel and iron on the wrong side. YOUNG HOUSEKEEPERS. TO CLEAN BLACK LACE. Strain off some tea from the leaves about the same strength as drinking tea. Put in the lace and let it stay for a few hours, then squeeze it, dipping and squeez- ing again and again until the tea becomes dirty. Do not rub the lace. Dip it in weak gum water, after which clap it for about fifteen minutes, then pin it to a towel in the shape you wish it to take. When nearly dry, cover it with another towel, and iron with a cool iron. The lace will look as bright in color as when new. RECIPE FOR SOAP. Three pounds of unslacked lime, seven pounds of sal- soda. Put in a wash tub and pour in four gallons of boil- ing soft water. Stir till dissolved, cover and allow to stand till morning, when the water will have settled clear. Dip off water into kettle with seven pounds of clear grease ; boil thick, stirring often to consistency of soft soap ; pour into tin pans and let stand over night. Then cut into bars. WASHING WOOLENS. If you do not wish to have white woolens shrink when washed, make a good suds of hard soap, and wash the flannels in it without rubbing any soap on them ; rub them out in another suds, then rub them out of it, and put them in a clean tub, and pour on sufficient boiling water to cover them, and let them remain till the water is cold. A little indigo in the boiling water makes the flannel look nicer. : SCENT POWDER. A charming recipe for scent powder to be used for ward- robes, boxes, &c., is the following: coriander, orris root, oo 82 HELPS FOR YOUNG HOUSEKEEPERS. rose leaves and aromatic calamus, each one ounce ; laven- der flowers, two ounces; rhodium wood, one half of a drachm ; musk, five grains. These are to be mixed and reduced to powder. LAVENDER SCENT BAGS. Take of lavender flowers free from stalk, half a pound; dried thyme and mint, of each half an ounce; ground cloves and carraways, of each a quarter of an ounce; com- mon salt, dried, one ounce; mix the whole well together, and put the product into silk or cambric bags. STANGE & HINK : — /ISOUTH EASTN__ COR. SIXTEENTH § CAPP STREETS BETWEEN MISSION AND HOWARD, SAN F RANCISCO. TTT — \'" # 1 872 avo 873 BROADWAY, Between Seventh and Eighth Streets, OAKLAND. Importers and Dealers in FOREIGN § DOMESTIC ’ STANGE& HINK | — /1|SOUTH EAST N COR. SIXTEENTH § CAPP STREETS BETWEEN MISSION AND HOWARD, PAN f'raNcISCO. 8721 and 878 BROADWAY, Between Seventh and Eighth Streets, OAKLAND. Importers and Dealers in FOREIGIT & DOMESTIC DRY GOODS : Retake of Preceding Fra me "END OF REEL. ~~ PLEASE REWIND.