^^B ^^BK fait.** FOURTH EDITION. "AUNT BABETTE'S" I COOK BOOK. FOREIGN AND DOMESTIC Receipts for the Household. A VALUABLE COLLECTION OF RECEIPTS AND;HINTS FOR THE HOUSEWIFE, MANY OF WHICH ARE NOT TO BE FOUND ELSEWHERE. By "Aunt Babette." THE BLOCH PUBLISHING AND PR1NT1NG.CO. CINCINNATI A^ND CHICAGO. THE NEW YC?,K PUBL1.: LIBRARY 623472 A ASTOR, LENOX AND TILDEN FOUNDATIONS tmm wei6 Poultry, - «9 Ice-Creams, Etc., - 343 Game, ... So Confectionery, - 353 Entrees, •?! Preserves, - • » 37? Eggs, ic5 Jellies, - 38? Vegetables, • • Ul Brandied Fruits, 394 Salads, ... '33 Raw Fruit Desserts, • 399 SandfVfrctres, • ■ 148 Canning, 404 Bread, - 154 Pickles, Relishes, Etc., 4.6 Toasts, Fritters, Waffles, Beverages, ... 437 Etc., - • 169 Easter Dishes, • 45' Dumplings, 181 Bills of Fare, 4«7 Pies, ... - 191 Wedding Menu, • 477 Puddings, *°5 The Family Medicine Case, 4«3 Pudding Sauces, "«7 Facts Worth Remembering 490 Suudels, - '34 U/' E may live without poetry, music and art: We may live without conscience, and live without heart: We may live without friends, we may live without books, But civilized man can not live without cooks. He may live without books—what is knowledge but grieving? He may live without hope—what is hope but deceiving? He may live without love—what is passion but pining? But where is the man that can live without dining? Lord Lvttott. TO THE YOUNG HOUSEKEEPERS OF AMERICA THIS BOOK IS RESPECTFULLY OEDICATEO. Copyrighted 1889, by the Bloch Publishing and Printing Company. All Rights Reserved. ALPHABETICAL INDEX. Notice —The blank leaves between each department are intended for additional receipts, which may be either written or pasted. A i\ bgernehrter Gngel li hopf. 1- 809 Apple Dumplings Jelly, , 182 391 Almond hills, 464 Jelly cake, 288 Cake, 280, 292 Meringue, 198 Candy, 371 Pie. 193 Icing, 322 Pudding. Macaroons, 336 ,337 209, 210, 211 456 Almonds, burnt, 362 8auce, 254 Cream, 363 Slump, Souffles, 20S For confectionery, 495 253 Salted, 367 Strudel, 235,236 Ambrosia, 342 Toddy, 448 Angel food bread Food cake, > 162 Apples, baked, Jellied, Torte, 197 266 253 Aniseseed cakes, 341 264,257 Apfel Charlotte, 208 Spiced. With rice, 435 Appetite Silds, 151 189 .Apple butter, Cake. 385 Apricot ice, Ice-cream, 352 312 352 Charlotte, 208 ,456 Asparagus salad, Canned, 136 Compote, 252 U'4 Custard, 203 Aspic, 123 (I.) II. ALPHABETICAL INDEX. B Baba la Parisienne, 304 Bairische Dampf- nudeln, 183, 184 Baked apples, 253 Beans, 104 Eggs, 108 Omelet, 107 Potatoes, 113, 115 Shad, 38 Tomatoes, 128 Banana ice-cream, 351 Bananas how to serve, 401 Barbecued rabbit, 87 Barley, egg, 110 Soup, 18 Water, 448 Bass, sea, 40 Batter, chocolate, 241 Sponge, 240 With prunes, 240 Bean Soup, 24 Beans, baked, 104 Dried, 130 Lima. 138 Pickled, 421 8nap, 126, 127 Sour, 130 String, pickled, 420 To keep fresh, 421 Beef a la Julienne soup, 19 Brisket, 58, 59 Boast, 60 8oup. 21 Beefsteak, broiled, 55 Fried, 56 Beer, hot, 446 Soup, 27,28 Beets, how to cook, 126 Bergamot ice cream, 357 Berliner Pfankuchen, 307" Beverages, 444 Bills of fare, 467-475 Birds, reed, 81 Bisque, pineapple, 356 Cake, marbled, 296 Biscuit tart cake, 295 Biscuits, Graham, 165 White, 164, 165 Black bass, boiled, 42 Blackberry brandy, 438 Cordial, 449 Jam, 382 Preserves, 382 Syrup, 382 Blackberries, canning, 410 Black cake, 271 Blanc mange, 248, 249 Blanc mange, cherry. 244 Bleeding of nose, 489 Blueberries, tanning 409, 410 How to serve, 402 Bohemian potato puffs,119 Boiled black bass, 42 Eggs, 106 Fritters, 170 Hominy, 180> Pickled beans, 421 Potatoes, 113,114 Sweet potatoes, 118 Tongue, 102 Bordelaise sauce, 50 Boston baked beans, 104 Brown bread, 162 Fry, 44 Bouillon soup, 21 Brandied cherries, 297 ALPHABETICAL INDEX. in. Brandied French prunes, 398 Fruits, 394 Melange, 395 Peaches, 396 Pears, 396 Quinces, 397 Brains, calf, 68, 94 Brass, to clean, 493 Bread, angel food, 162 Boston brown, 162 Buns, 167 Butterbarches, 1*58 Corn muffins, 166 Family white, 156 Family Graham, 161 French rolls, 163, 165 Graham biscuits, 165 Graham gems, 165 Graham muffins, 166 Hints on making, 155 Individual loaves. 158 Kinsley's muffins, 167 Plain rolls, 163 Rye, 160 Twisted, 159 White biscuits, 164, 165 PAGE. Bread, wheat muffins, 166 Yeast, 156 Zwiebel Platz, 161 Brod Torte, 293, 294. 462 Broiled beefsteak, 55, 492 Squabs, 70 Squirrel, 87 Brown bread. Boston, 162 Brandy, blackberry, 438 Cherry, 447 Huckleberry, 438 Breast of mutton, 59 Brisket of beef, 58, 59 Brook trout, 38 Broth, mutton, 25 Rice, 26 Buns, 167 Burnt almond cake, 280 Burnt almonds, 362 Butter apple, 385 Barcbes, 158 Peach, 384 Sauce, 51 Butter taffy, 365 Butternut candy, 371 Butterscotch, 365 c PAGE. Cabbage, pickled, 430 Red, 125 Salad, 141 Cake, Abgeruehrter Gugelhopf, 309 Almond cake, 292 Almond macaroons, 336,337 Angel food, 266 PAGI. Cake, Aniseseed, 341 Apple, 312 Apple jelly, 288 Baba la Parisienne, 304 Berliner Pfanku- chen, 307 Biscuit tart, 205 Brod Torte, 293, 294 Burnt almond, 280 IV. ALPHABETICAL INDEX. Cake, Caramel, 289 Caraway seed cook- ies. 328 Cardamom cookies, 331.332 Cheap black, 271 Cherry, 314 Cheese, 311 Citron, 330 Chocolate eclaires, 340. 463 Chocolate. 267,287 Chocolate cream, 290 Chocolate coffee; 320 Chocolate tart 294 Chocolate wafers, 332 Chocolate puffs, 337 Cocoanut, 286 287 Coffee fruit. 269 Cottage cheese, 318 Cream, 285, 339 Cup, 268 Gup cookies, 329 Currant gems, 338 Date. 269 Date tarts, 297 Dominoes, 338 Filbert tart, 295 Filled tart. 296 French coffee, 304 French puffs, 306 Fruit. 275 Garfield, 268 German fruit 319 Ginger cookies, 329 Ginger wafers, 338 Gold 271 Hickory nut, 27S Hickory nut maca- roons, 337 PAOE. Cake hints on making, 261-264 300-327 Honey, 333 Huckleberry Kuchen, 314, 319 Huckleberry, 273 Ice-cream, 285 Jelly roll, 280 Kaffee Kuchen, 313 Kisses or Meringues .341 Kreugel, 316 Lady, 274 Loaf cocoanut, 274 Layer pound, 282 Love. 283 Marble, 271 Marbled biscuit, 296 Mohn Kuchen, 313 Mohn tarts, 297. 315 Mohn Wuchteln 318 Mohn Maultaschen, 334 Molasses cookies. 340 Mother's delicious cookies, 327 Napfkuchen, 310 Nutmeg. 341 One egg, 274 Orange, 284 Pea h shortcake, 290 Peach Kuchen, 317 Pink cream, 279 Plain bunt, 310 Poppy seed cookies, 335 Pound plum, 272 Pound, 272 Prune 312 Purim Krapfen, 307 Quickly-made sponge, 269 Railroad, 284 ALPHABETICAL INDEX. V. Cake, Roley poley, 316 Russian punch tart, 291 8eed, 272 Shavings, 334 8ilver, 270 Simple, 284 Hour milk cookies, 330 Spice, 274 Spice roll, 315 Spice wafers, 333 Sponge, 270, 461 Stollen, 316 8trawberry cream, 291 Sunshine, 2«5 Tutti frutti, 287 Vanilla cookies, 340 Walnut. 282,2*3 White cream, 279 White mountain, 281 Wiener Kipfel. 305 Wiener Studenten Kipfel, 306 Windbeutel, 306 Yum yums, 330 Calf's brains. 68 94 Lung and heart, t>6 Liver and onions, 63 65 Liver dumplings, 188 Candies (see confection- „ ery). Canning, 404 Blackberries, 410 Blueberries, 409 410 Cherries, 407 Currants, 409 Damsons 411 French plums, 411 German plums, 411 Green corn, 414 Peaches, 412, 413 Pears, 413 PACK. Canning, Peas, 414 Quinces, 4i>'- Rhubarb, 4w7 strawberries, 406 Tomatoes, 414 Canned asparagus,how to cook, 124 Corn, how to cook, 123 Peas, how to cook, 129 Cantaloupe, pickled, 432 Canvas back duck, 81 Caramel ice-cream, 358 Caramels, cocoanut, 361 Cream, 370 Cardamom cookies, 331,332 Carrots, 127 Carroway sauce, 50 Carroway seed cookies, 329 Catsup, tomato, 428, 429 Cauliflower, 121 Imitation of, 122 Pickled. 430 Celery, frozen, 494 Salad, 145, 146 Champagne ice, 354 Chand'eau sauce, 228, 455 Charlotte, apple, 456 Cheese cake, 311 Cottage, 318 Dutch, 239 Quince, 385 Sandwich, 151 With noodles, 176 Cherry blanc mange, 244 Brandy, 447 Cake, 314 Ice, 351,359 Pie. 197 Pudding, 217 Roley poley, 238 Soup, 26 VI. ALPHABETICAL INDEX. Cherry Strudel, 236 Syrup, 446 Cherries, brandied, 397 Candied, 367 How to can, 407 Marmalade, 380 Pickled, 433 Preserved, 379 Chicken croquettes, 78 Fricassee, 77,98 Prairie, 89 Pressed, 99 Salad. 140 Sandwich, 150, 151 Chicken soup, 14 Steamed, 78 With rice, 72 Chocolate, 439 Batter, 241 Cake, 267, 287, 46:2 Cream Cake, 290 Cream candy, 363 Coffee cake, 320 Eclairea, 340 Ice-cream, 347 Icing 323,324 Macaroons, 462 Pudding, 223, 224 Puffs, 337 Tart 294 Wafers, 332 Walnut drops, 363 Chopped cabbage sa- lad, 141 Chopping meat, 492 Chow chow, 426 Chrimsel, 456, 457 Cider to keep sweet, 493 Cinnamon sticks, 465 Citron cookies, 330 Preserves, 380 PASS Cleaning cream, 11 Clothes, to whiten, 494 Clove cookies. 329 Clover-leaf macaroons, 466 Cockroaches, to exterm- inate, 494 Cocoa. 439 Shells, 445 Cocoanut cake, 286, 287 Caramels, 361 Creams, 369 Cones, 364 Drops, 366 Loaf cake, 274 Pie, 193 Codfish balls, 95 Coffee cake, (see cakes) How to make, 441 Ice cream, 349 Coldsummer soups, 26, 28 Cold slaw, 428 Compote, apple, 252 Huckleberry, 246 Peach, 251,256 Pears, . 259 Raspberry, 255 Cones, cocoanut, 364 Confectionery, 359 Almond candy. 371 Any flavor. 391 Burnt almonds, 362 Butternut candy, 371 Butterscotch, 365 Butter taffy, 365 Candied prunes, 369 Candied dales 369 Candied figs, 369 Candied cherries, 367 Chocolate creams, 363 Cocoanut caramels, 361 Cocoanut cones, 364 ALPHABETICAL INDEX. VII. Confectionery, cocoa nut drops, 366 Cocoanut creams, 369 Cream almonds, 363 Cream candy, 362 Cream caramels, 370 French creams, 368 Filbert creams, 369 Hoarhound candy, 367 Ice-cream candy, 365 Maple creams, 365 Maple nut candy, 366 Marshmallows, 368 Molasses candy, 368 Nougat, 370 Nut candy, 366 Peanut candy, 369 Salted almonds. 367 Tutti frutti candy, 370 Walnut chocolate drops 363 Wax paper for, 364 Contagion, how to avoid, 493 Cookies caraway seed, 329 Cardamom, 331,332 Citron, 330 Clove, 329 Cup, 329 Ginger, 329 Macaroon, 461 Molasses, 340 Mother's delicious, 327 Poppy seed, 335 Sour milk, 330 Vanilla, 340 Colds, 486 Cordial, blackberry, 449 Corn, canned, 123 Green, 119 Muffins, 166 Corn, pickled, 423 Cottage cheese cake, 318 Covering for sick, 489 Crab apple jelly, 393 Crab apple preserves, 376 Crab i, soft shell, 46 Cramps, 489 Cranberry sauce, 52, 222 Pudding, 232 Cream almonds, 363 Cake, white, 279,285,290,291,330 Candy, 362 Caramels, 370 Cleaning, 11 Gooseberry, 258 Pie. 196, 203 Pineapple, 257 Pistachio, 252 Raspberry, 250 Raspberry pie 194 Hoda. 444 Soup, 27 Strawberry, 247 Tapioca, 245 Whipped, 246 Creams, cocoanut, 369 Filbert, 369 Maple, 365 Croquettes, 39 Of calf's brains, 68 Of Chicken, 78 Of potato, 124 Croutons, 274 Croup, 481 Crullers, 172, 173 Crust, pie, 191 Cucumber, salad, 142 Cup cookies, 268, 329 Currant float, 256 Gems, 338 vin. ALPHABETICAL INDEX. •AG«. PAGE. Currant ice, 351 ,352 Custard, orange, 246 Jelly, 390 Peach, 244 Preserves, 376 Pie. 203 Wine. 443 Pudding, 222 Currants frosted 403 Custard rice, 251 How to can, 407 Cutlets, veal, 64 How to serve, 402 D PAOE. PACK. rtamsons, to can, \J Danish grits, 411 Duck, wild, 83 251 Dumplings, apple 182,189 Date tart cake, 462 Bairische Dampfnu- Tarts, 297 deln. 183, 184 Dates, candied, 369 Calf's liver, 189 Delicious fritters. 171 Drop, 17 Dill pickles, 417, 418 ,492 For soup. 188 Dish washing, 9 Kartoffelkloesse,187,189 Dominoes, 3<(8 Leberknaedel, 188 Doughnuts, 172 Peach, 184 Dressing for salads, 146 Potato, 186 Dried beans, 130 Kice, 185 Currants, to clean, 491 Schwaemchen, 187 Drop dumplings, 17 Snowballs. 182 Drops, cocoanut, 360 Wiener K a r t jffel Dry stew, oyster, 4-1 Kloesse, 289 Duck, 72 Dutch cheese, 239 Canvas back, 81 Sauce, 51 Boast, 81 Easter Dishes, Almond hills, Apple charlotte, Apple pudding, Brod Torte, B PAG*. PAQI. 464 Easter dishes, 464 Chand'eau sauce, 454 456 Chocolate cake, 463 456 Chocolate m a c a - 462 roons, 462 ALPHABETICAL INDEX. IX. PAGE. Easter dishes, Chrimsel, 456 Cinnamon sticks, 465 Clover - leaf maca- roons 465 Filled Chrimsel, 457 Grated apple pud- ding, 455 Hasty pudding, 465 Macaroons, 464 Macaroon cookies, 461 Mandeltorte, 463 Matzo Kloesse, 460 Matzo pudding, 453 Matzo Kugel, 453 Pies. 458 Potato Flour pud- ding, 454 Potato pudding, 454 Prunes 457 Raisin wine, 459 Sponge cake, 461 Strawberry short- cake, 461 Strawberry dessert, 466 Table for, 452 Tart cake, 462 Ueberschlagen Mat- zos. 458 Wine sauce, 459 Easy sewing, 494 Eclaires, chocolate, 340 Egg lemonade, 138 Egg nogg, 354, 445 Egg plant. 132 Sandwich 151 Stains, to remove, 494 Wine, 446 Eggs, baked, 108 Baked omelet, 107 Barley, 110 Boiled, 106 Breaking, 492 Herb omelet, 108 Omelet, plain, 106, 107 Piquant 108 Poached, 110 Sweet omelet, 108 Eierbier, 446 Entrees. Aspic 103 Boiled tongue, 102 Boston baked beans, 104 Calf brains, 94 Chicken fricassee, 98 Codfish balls, 95 Qansleber in Sulz, 104 Gansleber Puree in Sulz 104 , Geflllte Milz, 101 Goose liver, 95, 96 Paprica, 100 Pressed chicken, 99 Smoked tongue, 99 bulze von Kalbsfues- sen 96 Sweetbread glace, 97 Sweetbreads, 93 Stewed milt, 101 Tripe, 103 Erbsen Lievansen, 170 Escaloped oysters, 43 Peaches, 258 Tomatoes, 129 Extract, punch, 446 X. ALPHABETICAL INDEX. Facts worth knowing 491 Family bread, 156 Graham bread, 161 Medical case, 484, 495 Farina mush, 179 Pudding, 218 Soup, 22 Feet, care of, 482 Fig Pudding, 207 Preserves, 378 Sauce, 259 Figs, candied, 369 Filet de boeuf and champignons, 54 Filbert creams, 369 Tart cake, 395 Filled fish. 32, 38 Matzo Kloesse, 460 Filbert cake, 295 Finger nails, care of, 493 Fish, a la Brunswick, 38 Bass. 34, 40, 42 Boneless, filled, 32 Crabs, 46 Croquettes, 39 Flounders, 45 Hecht, 37 Herring, 41 Perch, 34 Pickerel, 37 Pike, 36 Redsnapper, 40 Sauces, 48,52 Shad, 38 Smelt. 42 Sunfish, 40 Trout, 33, 35, 38 White, 35, 39 Flannels, ironing, 494 Flaxseed lemonade, 447 Fleisch Kugel, 58 Float, currant, 2B6 Raspberry. 258 Floating island, 257 Flour, dried, for teeth- ing children, 449 Flour and milk soup, 27 Frapees, fruit, 358 French coffee cake, 304 Creams, uncooked, 368 Plums, how to can, 411 Prunes, brandied, 398 Puff paste, 19! Puffs, 306 Rolls. 163, 165 Toast, 169 Waffles. 175 Fricasseed chicken, 77, 98 Veal, 65 Fried beefsteak, 56 Oysters, 43 Perch, 84 Potatoes, 116 Smelts, 42 Sweet potatoes, 118 Spring chicken, 77 Tomatoes. 129 Fritters, boiled, 170 Delicious, 172 Lemon, 171 Orange, 171 Frosted currants, 403 Frosting, boiled, 322 Frozen fruits, 350 Fruit cake, 275 Cake, German, 319 Fruit sauce, 231 Frying cakes, 495 ALPHABETICAL INDEX. xr. a Plot. r^aenseklein, 74 Game, 80 Barbecued rabbit, 87 Broiled squirrels, 87 Canvas-back duck, roasted, 81 Fricasseed rabbit, 86 Fried rabbit, 86 Pigeon pie. 90 Prairie chicken, 89 Quail, roasted, 82 Quail on toast, 90 Quail pie, 90 Rabbit, 83 Rabbit, roasted 84 Rabbit, with caper sauce, 84 Rabbit ragout, sweet and sour, 87 Reed birds, 81 Ragout of rabbit, 85 Spiced rabbit (Has- enpfeffer), 85 To keep game fresh, 91 Venison roast, 88 Venison steak, 88 Venison and rabbit Vpie, 88 ild pigeons, 83 Wild turkey, 84 Wild goose, 82 Wild duck, 81 Gansleber in Sulz, 104 Puree in Sulz, 104 Garfield cake, 288 Gargle for sore throat, 485 Garlic sauce, 50 Gefillte Milz, 101 FAOI. Gems, currant. 338 Gems, Graham, 165 Geraucherte Gansbrust 76 German fruit cake, 319 Plums, how to can, 411 Waffles, 175 Geschundene Gans, 74 Gherkins, pickled, 426 Ginger cookies, 329 Waffles, 338 Glass decanters, to clean 493 Glassware, how to wash 10 Gold cake, 271 Goose liver, 95, 96 Minced, 75 Roast. 72 Stewed, 77 Wild, 83 Gooseberry cream, 268 Fool, 245 Jam, 383 Graham biscuits, 165 Bread, 161 Gems, 165 Muffins, 166 Pudding, 208 Grape jelly, 391 Pie. 203 Preserves, 384 Grated apple pie, 198 Greengages, preserved 374 Green corn, 119 Green corn, pickled, 423 Green corn, to can, 414 Green kern soup, 20 Green pea soup, 17 Green peas, canned, how to cook, 129 XII. ALPHABETICAL INDEX. PAGS, PAGE. Grieben, 75 Grog, 447 Grimslich, 212 Gruel, oatmeal, 179, Grits, Danish, 251 Gumbo soup, 18- Groceries, how to store, 10 H PAGE. PAGB. TTaeringaalat, 144 Hills, almond. 464 11 Hamburger steak, 56 Hoarhound candy, 367 Ham sandwiches, 151 Hollandaise sauce, 51 Toast, 153 Hominy, boiled, 180 Hands, care of, 491, 493 Honey cakes, 333 Hard sauce, 230 Horseradish, 126 Hasenpfeffer, 85 Sauce, 49, Hashed calf's lung and Hot beer, 446 heart 66 Hot bread, 494 Hasty Pudding, Hazelnut ice, 465 Hot pickles, 427 353 Huckleberry brandy, 438 Herb omelet, 108 Cake, 273 Hecht, 37 Compote, 246 Herring, Marinirter, 41 Euchen, 314, 319 Sauce, 50 Husk tomatoes, pickled, Hickory-nut cake, 273 436 Macaroons, 337 I PAGE. PAGE. Tee-cream candy, 1 Cake, 365 Ice-cream, Lemon, 349 288 NeSs'elrode, 355 Ice-creams, 343 New York, 346 Apricot, 352 Orange, 351 Banana, 351 Peach, 348 Bergamot, 357 Pineapple, Pistacne 348 Caramel, 358 354 Chocolate, 347 Raspberry, 353 Coffee, 349 Strawberry, 357 General instructions 344 Tea. 449 Hazelnut, 353 Tutti frutti, 354 ALPHABETICAL INDEX. XIII. Ice cream, Vanilla, 356 Ices, 343 A la tutti-frutti, 353 Apricot, 352 Champagne, 354 Cherry, 351, 859 Currant, 351 Currant-raspberry, 362 Lemon, 850 Orange, 350 Peach, 352 Pineapple, 348 Raspberry, 352 8trawberry, 348,349 PAGE- Iced tea, 441 Icing for cakes, 322 Almond, 322 Boiled frosting, 822 Chocolate, 323, 324 Lemon extract, 325 Lemon peel, 325 Pink, 323 Vanilla, 324 Imitation cauliflower, 122 New potatoes, 117 Pate de foi gra, 152 Italian salad, 137 J Jam, blackberry, Gooseberry, Raspberry, Strawberry, Jellied apples, Jelly, Apple, Cake, Crab-apple, Currant, PAGK. PAGE. 382 Jelly, Grape, 391 383 Neapolitan, 393 384 Lemon, 288 379 Peach, 389 257,259 Raspberry, 390 387 Raspberry-currant, 390 391 Roll, 280 288 fcauce, 228 393 Baspberry syrup, 329 390 Wine," 391,392 K Kaese Kraepflf, 177 Kaflee Kuchen, 313 Kalbslunge Strudel. 239 Kartoffel Kloesse, 187,189 Kern, green, soup, 20 Kimmel Sauce, 50 Kinsley's muffins, 167 Kisses. 341, 495 Kloesse, Matzo, 460 Kitchen conveniences, 493 Utensils, 10 Knoblauch Sauce, 50 Kohlraben, 120 Kraut Kugel, 222 Strudel, 242 Kreugel. Kugel, Matzo, 316 453 XIV. ALPHABETICAL INDEX. L I ml v cake, 275 Lemon Ice-cream, 349 L/ Lamb chops, 59 Icing, 325 Roast 62 Jelly, 288 Lamp chimneys, to Pie, 199 clean, 493 Sauce, 51.230 Layer cake. 270 Lettuce salad, 142, 143 Pound cake, 2S2 Lima beans, 128 Leaks, how to stop, 495 Lintel Soup, 25 Leather, to soften, 493 Linsen Soup, 25 Leberknaedel, 188 Liver, calf's, 63.66 Lemonade, 442 Dumplings, 188 Egg. 438 Goose, 95.96 Flaxseed. 447 Loaf cake, cocoanut, 274 For invalids, 412 Lobster salad, 136 Milk, 444 Love cake. 283 Lemon cake, 275 Lunches, how to pre Fritters, 171 pare, 10,473 Ice, 350 M Macaroon cookies, 461, 462 Macaroons, 404 Almond. 336,337 Clover leaf 465 Hickory nut, 337 How to bake, 495 Maitre d'hotel sauce, 48 Mandeltorte, 463 Mandel Strudel 241 Mangoes, pickled, 431 Maple creams, 365 Nut candy, 366 Marble cake, 271 Marbled biscuit cake, 296 FAoa. Marinirter Herring, 41 Marketing, hints on, 9 Marmalade, cherry, 580 strawberry, 379 Marshmallows, 368 Mashed potatoes, 114 Matzo Kloesse, 460 Kugel. 453 Schiilet, 453 Pudding, 454 Mayonnaise salad, 135, 141 Measures and weights,495 Meat ball, 58 Chopping, 492 ALPHABETICAL INDEX. XV. Meat Sauces, 48, 52 To keep fresh, 494 Meats breast of mut ton, 59 Broiled beefsteak, 55 Brisket of beef, 68, 59 Calf's liver, 63, 65 Croquette's of calf s brains, 68 Filet de boeuf au champignons, 54 Fried beefsteak, 56 Fleisch Kugel. 58 Fricasseed veal, 65 Hamburger steak, 56 Hashed calf's lung and heart, 66 Lamb chops, 59 Mutton chops, 59 Roast beef, 60 Round beefsteak, 56 Roast mutton, 61 Roast lamb, 62 Roast veal. 63, 64 Sauerbraten, 62 8oup meat, 57 Spiced veal loaf. 66 Stewed veal, 67 Time-table for roasts 54 Veal cutlets, 64 Veal sweetbreads, 67 Wiener lira ten. 57 Medical case, fam- ily, 483 495 Mehlsuppen, 28 Melange, brandied. 395 Menu, wedding, 478, 482 Meringue, apple, 198 Meringues, 3U P1GK. Milk lemonade, 444 Punch, 448 Soup, 27 To sweeten, 492 Toast. no Milk and flour soup, 27 Milt, stewed, 101 Mincemeat, 492 Mince pie, 194, 195 Minced goose, 76 Tongue, 150 Mint sauce, 52 Mock turtle soup, 14 Mohntorte, 297 Mohntorts, 315 Mohn, Klichen, 313 Maultaschen, 334 Wuchteln 318 Molasses candy, 368 Cookies. 340 Mother's delicious cook- ies, 327 Dill pickles, 417 Muffins, corn, 166 Graham, J 66 Kinsley's, 167 Wheat, 166 Mush, farina, 79 Oatmeal, 179 Mush and milk, 108, 179 Mushroom sauce. 48 Must in coffee pot, 493 In stoves, 493 Mustard pickles, 424, 425 Prepared, 431 Mutton, breast, stewed, 59 Broth, 25 Chops, 59 Roast, 61 XVI. ALPHABETICAL INDEX. N PAGE. Napfknrhen, 310 Neapolitan blanc mange, 248. 249 Neapolitan jelly, 3<13 Salad, 130 Nervousness, remedy for, 488 Nesselrode ice-cream 355 Pudding, 355 New potatoes, imita- tion of, 117 New York ice crea.m, 346 PAGE. Noodle pudding, 215 Soup 16 Noodles with cheese, 176 Nose bleeding, how to stop 489 Nougat, 370 Nut candy, 367 Candy, maple, 366 Nutmeg cakes, 341 Nutmegs, pickled, 432 Nuts, how to eat, 495 o PAGE. PAGE, fkatmeal gruel, U Mush, 179 Ox-tail soup, 15 179 Oyster dressing, 79 Okra gumbo soup, 18 Plant, 131 Omelet, egg, 106, 10 7, 108 Patties, 45 One-egg cake, 274 Salad, 136 Onion sauce, 48 Soup, 22 Onions, pickled, 429 Oysters. Boston fry, 44 Spanish, 130 Cream stew, 44 Orangeade, 44f> Cream on shell, 45 Orange cake, 281 Dry stew. 44 Custard, 246 Escaloped, 43 Fritters, 171 Fried, 43 Ice, 350 How to serve, 42 Ice cream, 351 Stewed, 42 Pudding, 224 With noodles, 176 P PAGE PAGE. Dancakes, potato, I Bread, 173 Parsley butter, 492 174 Patties, oyster, 45 Paprica, 100 Pea soup, 17, 19 ALPHABETICAL INDEX. XVII. PAGI. Peach butter, 384 Compote, 251,256 Cream pie, 196 Custard, 244 Dumplings, 184 Ice, 352 Icecream, 348 Jelly, 389 Kuchen, 317 Pie, 196 Preserves, 373 Pudding, 206,207 Short cake, 290 Syrup, 230 Peaches brandied, 396 Escaloped, 258 How to can, 412, 413 How to serve, 402 Pickled. 433 Peanut candy, 369 Pear compote, 250 Preserves 374 383 Pears, brandied, 399 How to can, 413 Pickled, 433 Peas, how to can, 414 Pepper mangoes 431 Pepper and salt where to keep, 494 Perch, fried, 34 Piccalilli, 427 Pickerel, 37 Pickles, relishes, etc.. 416 Boiled beans, 412 Cabbage, 430 Cantaloupe, 432 Cauliflower, 430 Cherries. 433 Chow-chow, 426 Cold slaw, 428 PAQI. Pickles, relishes, etc., Dill pickles. 417, 418 Early fall vege tables. 420 Gherkins 426 Green corn, 423 Hot pickles, 427 Husk tomatoes, 436 Mustard pickles, 424, 425 Nutmegs, 432 Onions. 429 Peaches, 333 Pears, 433 Pepper mangoes, 431 Piccalilli, 427 Plums. 432 Prepared mustard, 431 Halt pickles, 419 Salzgurken, 419 Saurkraut, 421, 422 Spiced apples, 435 String beans, 420, 421 Teufelsgurken, 427 Tomato catsup 428 429 Picnic lunches, 10 Pie, 191 Apple, 193 Apple tort, 197 Apple meringue. 198 Apple custard, 203 Cherry, 197 Cheese, 202 Cheese straws, 201 Cocoanut, 193 Cream. 203 Custard, 208 Easter, 458 French puff paste, 192 Grape, 203 XVIII. ALPHABETICAL INDEX. riOK. Pie, Grated apple, 198 Lemon, 199 Mince, 194, 195 Peach, 196, 197 Peach cream, 196 Pigeon, 90 Plum, 191 Pumpkin, 199 Quail, 90 Raspberry cream, 194 Rhubarb, 200 Rhubarb custard, 301 Veal and rabbit, 88 Vinegar. 202 Whipped cream, 202 Pigeon soup, 22 Pigeons, 70 Wild. 82 Pike, with egg sauce, 36 Pineapple bisque, 356 Cream, 257 How to serve, 401 Ice, 348 Ice-cream, 348 Pink icing, 323 Piquant eggs, 108 Pistache ice-cream, 354 Pistachio cream, 252 Plain bunt, 310 Rolls. 163 Plum pie, 193 Preserves, 374 Pudding, 212, 213, 214 Pudding sauce, 232 Plums, how to can, 411 Pickled, 432 Poached eggs, 110 Polish salad, 146 Poppy seed cookies, 335 Potato dumplings, 186 Flour pudding, 455 Potatoes, new, imita- tion of, 117 Pancakes, 173 Pudding, 214,454 Salad, 144 Soup 25 Baked, 113. 115 Fried. 116 How to prepare, 112 Mashed, 114 Puff, Bohemian, 119 Ribbon, 117 Stewed, 114, 115 Sweet, fried, 118 Sweet, boiled. 118 Sweet, roasted, 118 125 Poultry, boiled squabs, 70 Chicken fricassee, 77 Chicken croquettes, 78 Chicken with rice, 72 Dressing for, 79 Duck, 72 Gaenseklein, 74 Geschundene Gans, 74 Grieben, 75 Geraeucherte Gans- brust, 76 Minced goose, 76 Oyster dressing for, 79 Roast turkey, 71 Roast goose, 72 Squabs 70 Spring chicken, 77 Steamed chicken, 78 Stewed goose, 77 Pound cake, 272 Pound cake, large, 282 Pound cake plum, 272 Prairie chicken, 89 Prepared mustard, 43i Preserves, 372 ALPHABETICAL INDEX. XIX. Preserves, Apple butter, 386 Blackberry jam, 382 Blackberry syrup, 283 Cherry, 379 Cherry marmalade, 380 Citron, 380 Crab apple, 376 Currant-raspberry, 376 Fig, 378 Gooseberry jam, 383 Grape, 384 Greengages, 374 Peach butter, 384 Peach, 373 Pear, 374, 383 Plum, 374 Quince cheese, 385 Quince, 375 Raspberry, 377 Kaspberry jam, 384 Strawberry, 376, 377 Strawberry jam, 379 Strawberry marmal- ade, 379 Tomato, green, 881 Tomato, ripe, 381 Watermelon rind, 380 Pressed chicken, 99 Prince Albert Pudding 221 Proud flesh, to remove, 489 Prune cake, 312 Sauce, 233 Prunes, 255 Candied. 369 French, brandied, 398 Stewed, 457 With batter, 240 Pudding, Apfel Char- lotte, 208 Apple Slump, 208 Pudding, Apple, 209, 210, 211, 456 Bread, 216 Cherry, 217 Children's favorite, 218 Chocolate, 223,224 Cranberry, 222 Custard, 222 Farina, 218 Fig. 207 Graham, 208 Grimselich, 212 Hasty, 466 Kraut Kugel, 222 Matzo, 453 Nesselrode, 365 Noodle, 215 Peach, 206,207 Plum, 212, 213, 214 Potato, 214, 454, 455 Prince Albert, 221 Rhubarb, 221 Rice, 219 Sponge, 225 Suet, 211 Sweet potato, 223 Tipsy, 220 Yorkshire, 60 Yum-yum, . 225 Pudding sauces, 227 Puff paste, French, 192 Puffs, chocolate, 337 French, 306 Spanish, 172 Pumpkin pie, 199 Punch extract, 446 Milk, 448 Roman, 350 Tart, Russian, 201 Puree of tomato, 46 Purim Krapfen, 307 XX. ALPHABETICAL INDEX. Q PAGE. rjCE. /"Inail on toast, Roasted, 90 Quince cheese, 385 90 Preserves, 375 82 Quinces, brandied, 397 Quark, 239 Canned, 408 R Dabbit, 83 Redsnapper, 40 l\ Barbecued, 87 Red wine spiced, 446 Broiled 87 Relishes (see pickles, Fricasseed, 8(5 relishes, etc ) Fried, 86 Rhubarb, custard pie, 201 Pie, 88 Ho w to can, 407 Ragout, 85,87 Pie 200 Roast. 84 Pudding, 221 Spiced, 85 Sauce. 248 With caper sauce, 84 Ribbon tart cake, 296 Railroad cake, 284 Potatoes. 117 Raisin sauce, 49 Rice broth, 26 Wine, 459 Custard, 251 Raisins, how to clean, 491 Pudding, 219 Raspberry compote, 255 Soup, 27 Cream, 250 Strudel, 238 Cream pie, 194 Water, 449 Float, 256 Roast beef. 60 How to serve, 402 Beef with Yorkshire Ice cream, 353 pudding, 60 Ice, 352 Duck, 81 Jam, 384 Goose, 72 Jelly, M90 Lamb, 62 Preserves, 377 Mutton with pota- Syrup, 392 toes, 61 Vinegar, 442 .443 Quail, 82 Raspberry-currant jelly. Rabbit, 84 390 Sweet potatoes, 118, 125 Reed birds, 81 Turkey, 71 Red cabbage, 125 Veal, 63,64 ALPHABETICAL INDEX. XX t. Roast Venison, 88 Boasts, time-table for, 54 Koley-poley, 316 Roley-poley, cherry, 238 Boll, spice 315 Bolls, French, 163, 165 Plain, 163 PAGE. Roman punch, 350 Sauce, 232 Rum sauce, 229 Russian punch tart, 291 Salad, 147 Rust in knives, 494 PAOI. Sago soup, 27 Salade d'orange, 401 Salads, 133 Asparagus, 136 Celery, 145, 146 Chicken, 140 Chopped cabbage, 141 Cucumber, 152 Haeringsalat, 144 Italian, 137 Lettuce, 142, 143 Lobster, 136 Mayonnaise, 135, 144 Neapolitan, 139 Oyster, 136 Polish, 146 Remarks on making 134 Russian, 147 Salad dressing, 146 Salmon, 137 Sweetbread, 134 Tomato, 138, 139 Unique potato, 144 Vegetable 139 Salmon salad, 137 Salt and pepper, 495 Salt in milk, 493 Salt pickles, 419 Salted almonds, 367 Salzgurken, 419 Sandwiches, 149 Appetite Silds, 151 Boiled tongue, 150 Cheese. 151 Chicken, 150 Egg, 151 Ham toast, 153 Ham and chicken, 151 Ham 151 Imitation pate de foi gras 152 Minced tongue, 151 Veal, 150 Saratoga chips, 116, 124 Sardellen Sauce, 50 Sauce apple, 254 Chand eau, 288, 454 Cranberry, 232 Fig. 259 Fruit, 231 Jelly, 228 Hard, 230 Lemon, 230 Maitre d'hotel, 48 Mushroom, 48 Peach, 230 Plum pudding, 232 Prune, 233 XXII. ALPHABETICAL INDEX. Sauce. Rhubarb, 248 Roman. 232 Vanilla, 233 Wine, 228, 229, 459 Sauces, pudding, 228 Sauerbraten, 62 Sauerkraut, 421, 422 Sea bass, 40 Seed cake, 272 Seder, table, 452 Servants, how to treat, 8 Schalet, Matzo, 453 Schwarnm Kloesse, 187 Schwaemchen, 187 Shad, baked, 38 Shavings, 334 Sherbet, strawberry, 441 Watermelon, 450 Sherry cobbler, 445 Shortcake, strawberry 461 Peach, 290 Silk dress, to dust, 494 Silver cake, 270 Simple cake, 284 Slippery elm water, 448 Slump, apple, 208 Smelts, fried, 42 Smoked tongue, 99 Snap beans, 126, 127 Snowballs. 182 Snowflakes, 403 Soda cream, 444 Soft shell crabs, 46 Sore throat, treatment, 485,487 Souffles, apple, 253 Soup, barley, 18, 19 Beef, a la Julienne, 19 Beef, 21 Beer, 27 Beer and milk, 28 Soup, Bouillon, 21 Chicken, 14 Cherry, 26 Crouton, 24 Drop dumplings, 17 Dumplings for, 188 Farina, 22 Green pea, 17 Green kern, 20 Gumbo, 18 Lintel, 25 Linsen, 25 Mehlsuppen, 28 Milk and flour, 27 Milk or cream, 27 Mock turtle, 14 Mutton broth, 25 Noodle, 16 Okra, 18 Oyster, 22 Ox tail, 15 Pigeon, 22 Potato, 25 Rice broth, 26 Split pea, 23 Tomato, 20 Turkey, 23 Veal, 15 Wine, 26 Soup meat, 57 Sour beans, 130 Milk cookies, 329 Spanish onions, 130 Puffs, 172 Speckled trout, 33 Spice cake, 274 Roll, 315 Wafers. 333 Spiced apples, 435 Rabbit, 85 Red wine, 446 ALPHABETICAL INDEX. XXIII. Spiced veal loaf, 66 Spinach, 122 Sponge batter, 240 Cake, 269, 270, 461 Pudding, 225 Split pea soup, 23 Spring chicken, fried, 77 Squabs. 70 Squirrel, broiled. 87 Stains, egg. to remove,494 Steak, Hamburger, 56 How to broil, 492 Steamed chicken, 78 Stewed goose, 77 Milt, 101 Oysters, 44 Potatoes, 114, 115 Prunes, 457 Tomatoes, 120, 125 Veal, 67 Stollen. 316 Stove, how to clean, 11 Strawberry cream, 247 Cream cake, 291 Dessert, 466 Ice. -m Ice cream, 357 Jam, 379 Jelly, 388 Marmalade, 379 Preserves, 376,377 Sherbet, 441 Shortcake, 461 Syrup, 443 PAGE. Strawberries, how to serve, 400 How to can, 406 String beans, pickled, 420 Strudel, Apple, 235, 236 Batter, with prunes, 240 Cherry, 236 Cherry roley poley, 238 Chocolate batter, 241 Kraut 242 Mandel, 214 Quark, or Dutch Cheese, 239 Rice, 238 Sponge batter, 340 Aus Kalbslunge, 239 Succotash, 128 Suet. 211 Sulze von Kalbsfeussen,96 Sunfish 40 Sunshine cake, 265 Sweetbread glace, 97 Salad, 134 Sweetbreads, 67,93 Sweet omelet, 108 Sweet potato pudding, 223 Sweet potatoes,boiled, 118 Fried, 118 Roasted. 118, 125 Syrup, blackberry, 382 Cherry, 447 Raspberry, 392 Strawberry, 443 T PAGE. Table of measure* ami weight', 264, 495 Taffy butter, 365 PAGX. Tapioca cream, 245 Tartar sauce, 49 Tart cake, biscuit, 295 XXIV. ALPHABETICAL INDEX. Tart Cake. 264 Cake, filled, 295 Cake, ribbon, 296 Cakes. 279 Filbert, 295 Russian punch, 291 Tarts chocolate, 194 Date, 297 Tea. 440 A la Ruase, 441 A la Russe, iced 441 Ice-cream, 349 Iced, 441 Stains, to remove, 492 Teeth, care of, 491 Teething, children's, remedy for, Tetifelsgurken, Pickled 427 Tight shoes, remedy for. 493 Time table for roasts, Vegetables, Tinware, to wash, Tipsy pudding, Toast, French, Ham, Milk, Water, Toddy, apple, Tomato catsup, 449 54 112 10 220 169 161 170 448 448 429 PAML Tomato Preserves, 381 Salad, 138, 139" Tomatoes, baked, 128 Canned, 414 Escaloped, 129 Fried, 128 How to serve, 401 Pickled, 436 Puree, 46 Soup. 20 Stewed. 120, 125 Tongue, boiled, 102 Smoked, 99 Torte, Apple, 197 Brod, 293, 294, 462 Trefa, 492 Tripe. 103 Trout, 35 Brook, 38 Speckled, 33 Turkey dressing, 79 Roasted, 71 Soup, 23 Wild, 82,83 Tutti-frutti, 402 Cake, 287 Candy, 370 Ice, 353 Icecream, 354 Twisted Bread, 160 V T J anil la cookies, V Ice-cream, 341 Veal, Fricasseed, 65 356 Loaf, spiced, Roasted, 66 Icing, 224 63,64 Sauce, 233 Sandwich, 150 Veal cutlets, 64 Soup-, 15 ALPHABETICAL INDEX. XXV. un, Veal, Stewed, 67 Sweetbreads. 67 Vegetable salad, 139 Vegetables, 111 Baked potatoes 113, 115 Baked tomatoes, 128 Boiled potatoes, 113, 114 Boiled sweet pota- toes, Beets, Bohemian potato puff, 119 Canned asparagus, Canned corn. Canned green peas Cauliflower, Carrots, Dried beans, Egg plant, Escaloped tomatoes, 129 Fried potatoes, 116 Fried sweet potatoes 118 Fried tomatoes, 129 Green corn, 119 Horseradish, 126 Imitation of cauli- flower, 122 Imitation new pota toes, 117 118 126 124 123 129 121 127 130 132 PAGE. Vegetables, Kohlraben, 120 Lima beans, 128 Mashed potatoes, 114 Oyster plant, 131 Potatoes, how to pre- pare, 112 Potato puffs, 116, 124 Potato ribbon, 117 Potato croquettes, 124 Roast sweet pota toes. 118, 125 Saratoga chips, 116 Spinach 122 Stewed potatoes, 114,115 ftewed tomatoes, 120, 125 Snapbeans, 126 127 Succotash, 128 Sour beans, 130 Spanish onions, 130 Time-table, 112 Venison pie, 88 Roast, 88 Steak. 88- Vinegar pie, 202 Raspberry, 442,443 Vomiting, to stop, 489' w ^Ifarors, chocolate, W Ginger, 332 Walnut Chocolate 338 drops, 363 Spice 333 Wash basins, care of. 494 Waffles, French, 174 Washing dishes, 9- German, 175 Water, barley, 448 Wall paper, to clean, 494 Ice, 449 Walnut cake, 282 ,283 Rice, 449. XXVI. ALPHABETICAL INDEX. Water, Slippery elm, 44S White Mountain cake, 281 Toast, 44S Wiener Braten, 57 Watermelon, how to Kartoffel Kloesse, 189 serve, 403 Kipfel, 305 Rind, preserved, 380 Htudenten Kipfel, 306 Sherbet, 450 Wild duck, 83 Wax paper, 304 Goose, 83 Wedding menu, 478, ,482 Pigeon, 82 Weights and meat l- Turkey, 82, 83 ures, 495 Windbeutel, 306 Wheat muffins, 160 Windows, to clean, 494 Whip, 447 Wine, currant, 448 Whipped cream, 246 Egg, 446 Jelly, 391,392 Whipped cream pie, 202 White biscuits, 164, 165 Raisin, 459 Cream cake, 279 Sauce, 228, 229, 459 Fish, 35, 39 Soup, 26 Work, how to arrange, 9 Y Yeast, Yellow icing, Yorkshire pudding, FACE. PAGE. 156 Yum-yum pudding, Yumyums, Zweivel Platz, 225 330 323 00 161 PREFACE. IN compiling these receipts, dear reader, it never occurred to me that the public would ever lay eyes on them. I hoarded them up as treas- ures for my own daughters and grandchildren. I think it the duty of every woman to be the head of her household, as much as it is the duty of the man to be the head of his place of business or counting room, wherein to rule means to under- stand his position and duties. This same rule is applicable to the household. In order to govern and command the respect of your servants and to show them that you are not ignorant of the duties you expect them to perform, you must first learn the management of a household yourself. The more and better educated you are the more fit you are to perform the duties of help- meet to your dear husband. It is indeed a wife's duty to see that nothing goes to waste, and food improperly prepared is a waste; and what is still more important the health of every member of the family depends on properly selected and prepared food, made palatable by seasoning, and that not too highly. A young lady ignorant of house- »> 6 PREFACE. keeping and its duties is as unfit to be married as a man that has not the certainty of providing for a family. A lady that is able to go into the kitchen when necessity calls her there to perform certain duties is surely to be more respected than- the ignorant one that boasts of her education yet. is sorely deficient in that sphere. Many ladies may tell you that they did not know how to make a cup of tea when they got married, and pride themselves on being excellent "cooks and housekeepers " now. Well and good, all honor is due them for their industry and per- severance, but they probably never told you of the heartaches and restless nights of worry it caused them when Henry came home and told them that his dear mother or father intended paying them a visit, or that he had invited them to dinner on a special occasion, and wouldn't dear mother see that their favorite dish was pre- pared for dinner? They may have had* a good plain cook, but she did not know how Henry wanted that favorite dish prepared. "Wouldn't missus just be kind enough to explain and tell me just how she wants it done, and shure I'll try me besht to plaise?" But, oh, dear! she didn't know how to cook a potato, much less give the re- ceipt for Henry's favorite dish. Poor child—I hope I have not worked in vain; try and learn from me, through practicing the following re- ceipts, and if I have succeeded in eliciting Hcnry'a PREFACE. praises about his dear wife's meals and making you look all smiles and happy, I shall feel fully repaid for my labor. In issuing this edition for the " household" I must admit with thanks that I owe my success to the many encouraging letters received, through the kindness of the publishers, from intelligent housekeepers all over the country. The letters of praise and kind acknowledgments I have in my possession would alone fill a volume like this. Babette. miscellaneous; SERVANTS. fcf 0 one serves from mere choice, therefore wo l)| should treat those serving us kindly, and I not notice every frown or cloud stamped on their faces; they can not smile at all times. They have their secret sorrows, aches and pains as well as the mistress of the mansion, which alas they can not or will not confide to others Pick out a servant's good qualities and weigh them with good judgment against the had, and if the better qualities outweigh the others try and have pa- tience with her. You will probably find your re- ward in so doing. It is often better to teach less experienced help than to put up with the arro- gance of one that feels her superiority. Visit your kitchen daily or as often as occasion re- quires. Reprimand your help kindly, tell them to do things so and so, in a pleasant tone and always say please. Servants and children are great imi- tators, and the consequence will be they will do likewise. How pleasant is a home where kind- ness reigns. A good and appreciative servant will show her appreciation by serving to the best of her ability. MISCELLANEOUS. 9 > MARKETING. Every housewife should do her own market- ing; no matter what her position in life may be she should not be above this—and be proud of her knowledge and understanding in selecting and purchasing such stores as are needed in her family. Before marketing, pay a visit to tho kitchen store-room, see what is needed and some- times see more—see whether the pantry is kept as it should be. If there be a surplus of stale bread order it to be used up for puddings, toast, etc WORK. Plan your work and meals ahead;never wait until to-morrow comes for this. By planning your meals ahead you will know just what to or- der when marketing, and the cook will never have to wait for the butcher; her meat being in the re- frigerator and her vegetables ready, she will have ample time to bake and make any dessert desired. Everything depends upon good management. DISH-WASHIMG. Collect all your dishes together, scrape all plates and platters clean and pour all the remain- ing tea or coffee out of every cup. Have ready two dish pans, one to wash and the other to rinse the dishes in, and fill a large pitcher with hot, soapy water to receive knives, forks and spoons. 10 MISCELLANEOUS. Wash all glassware first, not using any soap, and be particular about rinsing all goblets that have contained milk in cold water before washing witb hot, as the milk gives the glass a murky look if put into hot water. Wash all your china in hot, soapy water or soda and rinse in clear boil- ing water. Kitchen utensils should be cleaned and scoured carefully after each meal. Every tin cover, pie-plate and kettle should be scoured with sapolio or sand and soda water after using—the rolling pin and pastry board likewise. Have a stationary covered box convenient to your kitchen sink, in which to keep chamois skin and sapolio to clean the faucets after each dish-wash- ing. In preparing a traveler's or a picnic lunch, lay a damp napkin, wrung out in cold water, at top and bottom of the lunch so as to envelope it en- tirely. This will keep it quite fresh for a good many hours. Groceries, such as rice, barley, peas, beans, raisins, currants, citron, etc., should be put into covered glass jars as soon as received—Mason fruit jars will answer this purpose—then arrange them on shelves in your pantry. This will help to keep your pantry clean and also save time, for you can then see at a glance what you are looking for and know when to order a fresh supply. Stove-blacking and other like utensils should MISCELLANEOUS. 11 b9 kept within easy reach, say in a covered l'ox on the wall back of the kitchen range. See that your stove is brushed off at least once every day, and wiped off at intervals with old newspapers. Old newspapers spread on your kitchen table while working will save you considerable scrub- bing. CLEANING CREAM. For cleaning woolen garments of any descrip- tion, especially boys' and men's clothes, dissolve four ounces of white Castile soap, cut up fine, in one quart of soft water, over the fire. When dis- solved, add four quarts more of water; then add four ounces of ammonia, two ounces of ether, two ounces of alcohol, and one ounce of glycerine. Bottle and keep for use. This will keep forever. nCKIOBAlfDITM. MEMORANDUM. ■BnORAlfDVH. MEAT SOUPS. SOUPS. How to make, Page. ■ 13 Turkey, - Page. - 23 Mock Turtle, - 14 Split Pea, - - 23 Chicken, - 14 Croutons, - 24 Ox Tail, - 15 White Bean, 24 Veal, - - • 15 Linzen (Lintel), - 25 Noodle, - 16 Potato, 25 Green Pea, - • 17 Mutton Broth, - 25 Drop Dumplings, 17 Rice Broth, - - 26 Okra Gumbo, Barley, . 18 18 COLD SUMMER S0UPS. Beef a la Julienne, 19 Cherry, 26 Barley and Pea, 19 Wine, - 26 Tomato, - 20 Beer, - - 27 Green Kern, 20 Rice or Sago, - - 27 Bouillon (Beef), 21 Milk and Flour, - 27 Farina, 22 Milk or Cream, - 27 Pigeon, - 22 Beer, with Milk, - 28 Oyster, 22 Mehlsuppen, - - 28 (12) MBMORANDCm. SOUPS. MEAT SOUPS SHOULD be boiled in a closely-covered kettle, used for no other purpose; boil slow and steady to extract all of the meat juices. I prefer a granite soup kettle to any other, it being easily kept clean. Skim your soup as soon as it begins to boil and never add salt until your soup is strained. When strained skim off every parti- cle of fat, save this fat in a little jar; you will find it comes in very handy for various uses, such as pie-crust and for browning flour and croutons and many purposes too numerous to mention. Root celery, parsley, onions, carrots, asparagus and potatoes are the best vegetables to add to soup stock. Never use celery leaves for beef soup. You may use celery leaves in potato soup, but sparingly, with chopped parsley leaves. Bouillon should always be thickened with yelks of eggs, beat up with a spoonful of cold water. Ordinary beef soup or tomato soup may be thickened with flour. To do this properly heat a scant spoonful of soup drippings,stir in briskly a spoonful of flour, and add a large quantity of soup to prevent it be- coming lumpy. 14 S0UP3. MOCK TURTLE SOUP. . . Make a rich bouillon from three to four pounds of meat and a calf s head, which had bet- ter be boiled the day previous, add celery root, an onion, a few cloves, two bay leaves, and if you happen to have some smoked or pickled tongue, add it also. Soak one quart of turtle beans over night and boil in the soup from four to five hours. When half done add salt and pepper; and when done strain through a collan- der. An extra and very nice addition are a few sweetbreads boiled in the soup about half an hour and cut into squares and served with the soup. You may also cut up part of the meat that was boiled in the soup and add. A cup of Ma- deira and a pint of oysters may be added, but just allow them to boil up once. CHICKEN SOUP. Take an old fat hen; after cleaning and singe- ing let it lay in fresh water half an hour. Scald the feet, scrape off the skin, crack them in two. Set them on to boil, with the heart and gizzard. Reserve the liver to add to the soup a few min- utes before serving, it not requiring more than about three minutes to cook. Boil the chicken, which should be the largest you can get, at least three hours; add some parsley root, an onion ind some asparagus, cut into bits. Season with soups. 15- salt. Rice, barley, noodles or dumplings are nice ingredients for this soup. Strain and beat up the yelks of two or more eggs with a tablespoonful of cold water, just before pouring into the soup bowl. This soup should not be too thin; and make use of the chicken either for salad or stew. Season to- taste. I forgot to mention that you must skim the soup carefully when it begins to boil, and after straining, skim off every particle of fat, which will come in very handy for salads, etc. Chicken fat. takes the place of olive oil . OX TAIL SOUP. Three pounds of lean beef, two ox tails,, chopped up; one large onion, celery root, parsley and two or three carrots. Boil in one gallon of water for four hours, slow but steady; boil until reduced to nearly one-half. Strain; return the pieces of ox tail and pieces of carrots cut up into the soup and thicken with one tablespoonful of flour, browned in a spider with a spoonful of fat. You may add dumplings or green peas. Very nice. VEAL SOUP. Boil a piece of veal, off the neck, and a couple of veal shanks, in two. quarts of water; add pars- ley, an onion and asparagus, cut up into small pieces. Strain and thicken with the yelks of eggs. Very nice for the sick. . . . 16 60UP3. NOODLE SOUP. For six or more persons, select a piece of beef off the neck, say three or four pounds; add three quarts of water, an onion, one celery root, two carrots, a large potato, some parsley, three toma- toes and the giblets of poultry if you happen to have any. Cover up tight. It is important to cook soup in a vessel with a tight-fitting cover and put on as early as eight o'clock in the morn- ing and boil very slow and steady if intended for twelve o'clock dinner. Remove every bit of scum that rises. Strain. Add salt and remove every particle of fat; put in noodles; boil about five minutes and serve at once. If allowed to stand it will become thick. I wish to suggest something right here: never throw away fat .or drippings that you have skimmed off soup or meat gravy; save and put into refrigerator for pie-crust . NOODLES. How to make. Put a large handful of flour into a bowl, sifted of course. Make a hollow in the center of the flour, break in an egg. Take the handle of a knife and stir the egg slowly, always in the same direction, until the dough is so stiff that you can not stir it any more with the knife. Flour a baking board and empty your dough upon it, and knead with the hollow of your hand, work with the hands until quite stiff. Flour soups. 17 your board and roll out as thin as possible. Lay on a clean table near the kitchen fire to dry. Cut into halves, double up, and cut as fine as possi- ble; spread lightly to dry. If in a hurry just cut into little squares. Tastes just as nice, the only difference being in looks. GREEN PEA SOUP. Make your soup stock as usual, adding about .a pint of pea pods to the soup. Lay all the other vegetables used (in fact, I always save the pea- pods) into your ice-chest and use them in any quantity in your soups daily. Heat a tablespoon- ful of nice drippings in a stewpan, put in the peas, with a little chopped parsley, cover up tight and let them simmer on the back of the stove. Keep adding soup stock when dry. When the peas are tender, put into the strained soup. Sea- son with salt, and throw in a lump of loaf sugar; add some drop dumplings to this soup before serving. DROP DUMPLINGS. Break into a cup the whites of three eggs, fill the cup with water or milk, put it, with a cup- ful of sifted flour and a tablespoonful of butter or drippings, into a spider, and let it boil until it leaves the sides of the spider clean. Then re- move from the fire, stir until cold, add the yelks of the eggs. Keep stirring for about five minutes. 18 soups. Season it with salt and nutmeg; then drop with a teaspoon, which has been previously wet with cold water, into the boiling soup. These little dumplings are called in German schwamm- klaesse. They are very good, and may be used in any clear soup stock. OKRA GUMBO SOUP (SOUTHERN). I Take two quarts of nice ripe tomatoes, stewed in a porcelain-lined kettle, with two quarts of okra, cut into small rings. Put this on to boil with about three quarts of water and a nice piece of soup meat (no bone); chop up an onion, a carrot and some parsley and add this to the soup. Fricassee one chicken with some rice, to be dished up with the soup, putting a piece of chicken and a spoonful of rice into each soup plate before add- ing the soup. Let the soup boil four or five hours, slowly but steadily. Season with salt and pepper. A little corn and Lima beans are an im- provement, if you have them; they should be cooked with the soup for several hours. Cut the soup meat up into small squares and leave in the soup to serve. BARLEY S0UP. Put on the barley in a porcelain kettle, a very small teacupful, with about a quart of water. Let it boil slowly on the back of the stove. Put on the soup meat in another kettle, with the addition of whatever vegetables you may happen, soups.' 19 to have. As the barley gets thick keep adding some of the soup stock, strained of course. Salt to taste. Put on the soup meat two hours before you do the barley. BEEF sOUP A LA JULIENNE. * Cook all the vegetables in a separata kettle. Use a nice piece of soup meat, about four pounds. Gut up two carrots, two turnips, quarter of a head of cabbage, two heads of celery, a few tomatoes, some beans; cut up very fine a handful of peas and a few tablespoonfuls of corn—you may use canned. When tender pour your soup stock over this. Season to taste and serve. You may add some noodles, cut into little squares, but not too many, or it will be too thick. BARLEY AND PEA SOUP. Barley and peas cooked with goose, often used as soup, makes a very palatable dish. Take the backs of two geese, after being skinned and well salted with ginger and garlic. Lay the backs in the bottom of a porcelain-lined kettle, throw in a pint of whole peas, which have been previously soaked over night . Cover with water and plenty of it, add as much water as you would for soup; in an hour after throw in just as much barley. Cook slowly all the time for at least four hours. You may set it in the bake oven the last hour, in fact it improves by so doing. Add salt to taste. This is just as good warmed over. 20 60UP3. TOMATO SOUP. Take a large soup bone or three pounds of soup meat, the latter preferred, one or two onions, a few potatoes, a few carrots, a turnip, soup greens and a can of tomatoes or a quart of fresh /ones, and in season two ears of grated sweet corn. Season with salt and pepper. Thicken with a tablespoonful of flour, dissolved in cold water. A nice addition to this soup is a handful of noodles cut into round disks with a thimble. TOMATO SOUP WITHOUT MEAT. One quart of tomatoes, one quart of water and one quart of cream or milk, salt and pepper to taste. Cook the tomatoes thoroughly in the water (and have the milk or cream scalding in another vessel), with a little parsley and celery. !When cooked strain through a sieve. Put a piece of fresh butter into the soup dish before serving, also some oyster crackers or boiled rice. Add the cream just before serving. A valuable recipe for abstinence days. GEEEN KERN SOUP. % * Soak about a small teacupful of green kernin a bowl of water over night. Put on the soup meat as early as eight o'clock in the morning, half- past eight at the latest (provided you have dinner at noon); add a carrot, an onion, celery, parsley, soups. 21 one or two tomatoes, a potato, in fact any vegeta- ble you may happen to have at hand. Cover up closely and let it boil slowly on back of the stove until dinner time. Put the green kern on to boil in water slightly salted, at least two hours before dinner, and as it boils down keep adding soup stock from the kettle of soup on the stove, always straining through a hair sieve, until all has been used up. Serve as it is or strain through a collan- der and put pieces of toasted bread into the soup. Cut the bread into little squares and fry in hot fat. Another way of using the green kern is to grind it to a powder. Also very fine. BOUILLON (BEEF). Put into the soup kettle three pounds of lean beef (off the neck is best), two pounds of breast of veal and an old chicken. Add six quarts of water (cold), place on the back of the stove, where it will boil very slowly. Remove every par- ticle of scum as it rises, boil at least three hours or until the meat is very tender. Remove from the fire and set in a cool place over night ' Re- move carefully all the fat from the stock, strain and put on to boil, with the following vegetables: One head of celery, three carrots, a small turnip, an onion and a few tomatoes and some parsley. Peel and slice the vegetables quite thin before adding. Boil an hour, adding salt just before 6training a second time through a sieve. This 22 soups. should make a gallon of soup. If less is desired use less meat. If preparing for invalids it is bet- ter to omit all the vegetables except celery. Serve in cups. Beat the yelk of one egg for a cup of bouillon. In making a quantity three yelks will be sufficient; beat up the yelks, adding a few drops of cold water before adding the boiling bouillon. FARINA SOUP. When the soup stock has been strained and every particle of fat removed, return it to the ket- tle to boil. When it boils hard stir in carefully half a teacupful of farina, do this slowly to pre vent the farina from forming lumps. Stir into the soup bowl the yelks of one or two eggs, add a teaspoonful of cold water. Pour the soup into the bowl gradually and stir constantly until all the soup has been poured into the bowl. Serve. PIGEON SOUP. Make a beef soup, and an hour before wanted throw in a pigeon. Boil slowly, with all kinds of vegetables (provided your patient is allowed to have them, for remember this is a soup intended for the convalescent). Strain, add the beaten yelk of an egg, add salt to taste. OYSTER SOUP. Pour one quart of boiling water into a porce- lain-lined kettle and one quart of good, rich milk. sours. 23 8tir in one-half cup of finely rolled cracker crumbs; as soon as this comes to a boil add one quart of fresh oysters and a lump of fresh butter, about the size of an egg. Let it boil up once, then remove from the fire immediately. Dish up in a soup bowl in which you have previously put salt and pepper. Stir briskly while pouring in the eoup. TUEKEY S0UP. Crack all the bones and cut up all the meat of a cold turkey left over from a meal. Add an onion, a carrot, a turnip, celery, parsley, in fact any vegetable you may happen to have at hand. Boil slowly for two or three hours. Strain and add boiled rice or barley. SPLIT PEA SOUP. Wash the peas in warm water by rubbing them through your hands a great many times. A better plan is to soak them in lukewarm water over night. Use a quart of peas to a gallon of water. Boil about two hours, with the following vegetables: a few potaoes, a large celery root, a little parsley and a large onion. When boiled down to about half the quantity, take out the vegetables and press through a collander. To make this soup very rich add about two pounds of beef and boil with the soup until tender, then remove it. Boil some little sausages in this soup 24 sours. after it is strained. Serve these as an entree, with your dinner. If your soup is too thin put a piece of butter into a saucepan, with a spoonful of flour. Let it boil, stir in part of the soup briskly and add to the whole. Have some crou- tons ready in the souptureen and serve. Season with salt and pepper to taste. CROUTONS. Heat some butter or fat in a spider. Cut up about two slices of stale bread, put them into a •pider and brown on both sides. Cut up the bread in dice shape before throwing into the hot fat. Brown nicely, but do not let it burn. Serve with split pea soup, bean and potato soups. WHITE BEAN SOUP. To one quart of small dried beans add as much water as you wish to have soup. You may add any cold scraps of roast beef, mutton, poul- try, veal or meat sauce that you may happen to- have. Boil until the beans are very soft. You may test them in this way: Take up a few in a spoon and blow on them very hard, if the skin separates from the beans you may press them through a sieve, or take up the meat or scraps and vegetables and serve without straining. Add salt and pepper to taste. A great many prefer this soup unstrained. The water in which has been boiled a smoked tongue may be used for this soup. This maybe thickened like split pea soup. Excellent. sours. 25 LINTEL, OR LIN&EN SOUP. It is made just like split pea soup, without ining. Add the sausage and croutons. * {training. POTATO SOUP. . For two quarts of soup, boil about a dozen potatoes. After boiling a few minutes, pour off the water and add fresh water from the boilings teakettle. Add salt and fat, any drippings left from roast beef or boiled smoked tongue are pai> ticularly nice for this purpose. Celery and pars-«, ley roots and an onion should be added. When the potatoes are very soft strain through a cok lander. Salt and pepper to taste. Add croutons; and serve. Sauce of roast beef or poultry im proves this soup. This is a cheap and wholesome' soup and deserves to be better known. MUTTON BROTH. Cut three pounds of lean mutton into small; squares y cover closely and boil with three quart?) of water, slowly, for two hours; then soak one- fourth of a cupful of rice in warm water, just enough to cover it, then add the rice to the boil-, ing soup. Cook an hour longer, slowly; watch carefully, and stir from time to time. Strain and thicken it with a little flour; salt and pepper ta taste. Particularly nice for invalids. zo soups. BICE BROTH. May be made either of beef or mutton, add- ing all kinds of vegetables. Boil half a cupful of rice separately in a farina kettle- Strain the beef or mutton broth. Add the rice and boil half an hour longer, with potatoes cut into dice shape; use about two potatoes; then add the beaten yelk of an egg. Strained stock of chicken broth added to this soup makes it very palatable and nutri- tious for the sick. CHERRT SOUP. This delicious soup is to be eaten cold, it is a summer soup. Use large, dark red or black cherries, a quart is sufficient. Take a bottle of claret, or any other red wine, and twice as much water as you have wine; half a cup of pearl sago, a few slices of lemon and some cinnamon bark or stick cinnamon, cook about one-half hour, cher- ries and all. If you find that the soup is too thick add more wine and water, sweeten to suit the taste, a cupful of sugar is the most I ever use. Strawberry, blueberry and raspberry soups may be prepared according to above receipt. WINE SOUPS. Boil half wine and half water, sweeten to taste, add cinnamon, a few slices of lemon and thicken with a few yelks of eggs. Just before serving, break in some sweet almond macaroons. This may be eaten hot or cold; better cold. ■©UPS. 27 BEER SOUP. Mix the beer with one-third water, boil with sugar and the grated crust of stale rye bread, add •tick cinnamon and a little lemon juice. Pour over small pieces of zwieback (rusk). Some boil a handful of dried currants. When done add both currants and juice. BICE, OR B AGO SOUP. Take of rice or sago about one-quarter of a pound, soald it and put on to boil in cold water; add cinnamon, sugar and tbe grated rind of a lemon, a handful of currants thoroughly cleaned, not forgetting a good pinch of salt. Just before removing from the fire add a bottle of red wine and as much water; add more sugar if necessary. MILK AND FLOUR SOUPS. An earthen milk or a porcelain-lined kettle may be used for these soups, but a farina kettle is preferable if you have one large enough. MILK, OR CREAM SOUP. Heat a quart or more of milk or cream, add a spoonful of sweet butter and thicken with a spoonful of flour or corn starch, wet with cold milk. Pour boiling over pieces of toasted bread out into dices; crackers may also be used. 28 soc?g. BEEB SOUP WITH MILK. Boil separately a quart each of beer and milk; sweeten the beer, add cinnamon, the crust of a rye loaf and the grated rind of a lemon; beat up the yjlks of two eggs, add the milk gradually to the *ggs, then the beer. Serve in small bowls. MEHL8UPPEN. Braune Mehlsuppe (No. 1).—Heat a spoonful of butter in a spider, add a spoonful of flour, stir briskly, but do not let it get black; pour boiling water over it, add salt and carroway seeds. Mehlsuppe—Flour Soup (No. 2).—Heat but- ter or fat in a spider, put in a tablespoonful of flour; mix while boiling, but do not let it brown; add aa much milk as you desire; add grated nut* meg and salt to taste. Rule, one tablespoonful of flour .(or one plate of soup. MEMORANDUM. SBJIIOBAJfDinS. FISH AND OYSTERS. Page. Page. Sow and what to do Redsnapper with with, ... 30 tomato sauce, 40 When to eat, 32 Marinirter Herring, 41 Boneless, filled, 32 Flounders, baked, 41 Speckled Trout, - 33 Smelts, fried, - 42 Fried Perch, - 34 Black Bass, boiled, 42 Baked Black Bass, - 34 Oysters , how to serve. ,42 White orTrout (sweet Oysters Stewed, 42 and sour), - 35 M Fried, - 43 Pike.with egg sauce, 36 M Escaloped, 43 Pickerel (Hecht),- 37 tl Dry Stew, - 44 Fish a la Brunswick, 38 M Cream Stew, 44 Brook Trout, 38 a Boston Fry, 44 Baked Shad, stuffed ii Patties, 45 with oysters, 38 H Cream on the Croquettes, - 39 shell, 45 Fried White, - 39 Tomato Puree for fried * Sea Bass, - 40 OysU ;rs, 4G u Sunfish, - '40 Soft-shell Crabs, - 46 (») FISH AND OYSTERS. FISH, to scale readily, should be dipped in boiling water, for a second only. Clean thoroughly, not forgetting to remove the eyes and ears, but in so doing try not to destroy the shape of the head, which not only adds to the looks of the boiled fish but to its flavor as well. Salt your fish the day previous to cooking, this applies as well to baked and fried fish. Heat the salt; this little extra trouble will pay you, for then the salt will penetrate through the flesh to the bone. Rub with salt inside and outside. Re- member—heat the salt, this is easily done by putting the salt in a tin plate and setting in the oven a minute. To cook fish properly is very important, as no food, perhaps, is so insipid as fish if carelessly cooked. lt.xuut_J>6 well done and properly salted.^ A good rule to cook fish by i3 the following: Al- low ten minutes to the first pound and five^njja^ utes for each additional pound;,for example: Say you have a fish weighing five pounds—boil itrthirty minutes. By pulling out a fin you may ascertain whether your fish is done; if it comes (80) FISH AND OYbTh.ua. 31 out easy and the meat is an opaque white, your fish has boiled long enough. Nothing is so dis- gusting to the palate as a piece of raw or under- done fish. Always set your fish on to boil in hot water, hot from the teakettle, adding salt and a dash of vinegar to keep the meat firm; an onion, a head of celery and parsley roots are always an acceptable flavor to any kind of boiled fish, no matter what kind of sauce you intend to serve it with. If you wish to serve the fish whole, tie it in a napkin and lay it on an old plate at the bottom of the kettle; if you have a regular " fish kettle" this is not necessary. I prefer carving or rather cutting up, the fish before baling, and then ar- ranging the fish on the plattar as though it were whole—head first and so on. it is then much more convenient in serving. In boiling fish this way, always lay the head at the bottom of the kettle. In boiling fish, avoid adding too much water—I have heard a great many complaints about getting the sauce too thin, or too thick, es- pecially the former. A good way to thicken sauces, where flour is used, is an even teaspoon- ful of flour to a cupful of sauce, or the yelks of two" eggs to a cupful of sauce. When boiling fish, allow the water to just reach the top, but not to cover it. In frying fish do not leave the fish lie in the spider in which it has been fried, for this absorbs the fat and destroys the delicate flavor. Be sure 82 FISH AND OYSTERS. that the fish is done. Fried fish should t»e nicely browned, then removed at once to a platter. Per- sons who say they can not eat fried fish, on ac. count of its oily, indigestible qualities, do not know that in most cases it is not the mode of cook- ing that is to blame, but the careless cook who al- lows it to spoil after it is cooked. WHEN TO EAT VARIOUS KINDS OF FISH. Fresh Salmon is best in May. Pickerel is best from September to January. Black Bass is best from September to January. Pike is best from January until April. Carp is best from October until April. Shad is best from March until May. Trout all the year round. Lobster is best from May until September. Oysters are best from September until April. / BONELESS FISH, FILLED. Prepare trout, pickerel, or pike, in the fol- lowing manner: After the fish has been scaled and thoroughly cleaned, remove all the meat that adheres to the skin, being careful not to injure the skin; take out all the meat from head to tail, cut open along the back bone, removing it also; but do not disfigure the head and tail. Still another way is to pull off the whole skin of the fish, then remove all the meat, being very careful not to have any bones mixed with it; chop tha FISH AND OYSTERS. 83 meat in a chopping bowl, then beat about a quarter of a pound of butter in a spider throw in a handful of chopped parsley, and some soaked white bread; remove from the fire and add an onion grated, salt, pepper, pounded almonds, three whole eggs and the yelks of two, also a very little nutmeg grated. Mix all thoroughly and lill the s'kin until it looks natural. Boil in salt water, containing a piece of butter, celery root and par- sley and an onion; when done remove from the fire and lay on a platter. Have some almonds blanched, cut each almond lengthwise into four strips, and stick them into the body of the fish, until it looks as though it were all bristles. Thicken the fish sauce with yelks of eggs, adding a few slices of lemon. To bake this fish first roll it in flour, then lay it in plenty of fresh butter. SPECKLED TROUT. I take it for granted that you have cleaned and salted the trout the day previous; line a ket- tle with an onion cut up, also some celery root and parsley, if you have it; tie the fish in a napkin and lay it on this bed of roots; pour in enough water to just cover it and add a dash of vinegar—the vinegar keeps the meat firm—then boil over a quick fire and add more salt to the water the fish has been boiled in. Lay your fish on a hot- platter and prepare the following sauce: Set a cup of sweet cream in a kettle, heat it, add a lump 34 FISH AND OYSTERS. of fresh butter, salt, pepper and thicken with a dessertspoonful of flour (wet the flour with a lit- tle cold milk before adding), stir the flour into the cream and boil about one minute, stirring constantly; pour over the fish. Now boil two eggs, and while they are boiling blanche about a dozen or more almonds and stick them into the fish, points up; now dash the eggs into'cold water, peel them, separate the whites from the yelks, chop up each separately in a saucer, with a knife; chop up some nice fresh parsley. Gar- nish the fish, first with a row of chopped yelks, then white, until all is used up; lay chopped par- sley all around the platter. Eat hot. FRIED PERCH. Clean well, be very particular about getting off all the scales; remove the head, split open and clean inside as thoroughly as out; wash and wipe dry; sprinkle with salt inside and outside, and dredge with flour. Have ready a frying pan of boiling hot butter; put in the fish and fry a nice brown, turning at the end of five minutes. Lay on a hot platter, garnish with parsley and slices of lemon. BAKED BLACK BASS. After being carefully cleaned, salt well, lay it in the baking pan, with a small cupful of water, 6trew flakes of butter on top, salt, pepper and a FISH AND OYSTERS. 85 little chopped parsley; bake about one hour, basting often until brown. Serve on a heated plitter, garnish with parsley and lemon, make a nice sauce by adding a glass of sherry, a little catsup and thicken with a teaspoonful of flour, adding this to fish gravy. Serve potatoes with fish, boiled the usual way; make a sauce of two tablespoonfuls of butter, put into a saucepan, heat, throw in a bunch of parsley chopped very fine; salt and pepper to taste, adding a small cup of sweet cream, thickened with a spoonful of flour. Pour over potatoes. WHITE OR TROUT, SWEET AND SOUR. N^. Jkulb IWJjJBli tE^Mypreviousl lineTiEe ket- tle with slices of onion and celery root, lay the fish upon this, adding water to barely cover; add a piece of fresh butter, a few slices of lemon and a dash of vinegar, also a few cloves. Let the fish boil, uncovered, and in the meantime soak half a "lebkuchen," the finest you can get, in a very little vinegar; add a handful of raisins, also a handful of pounded almonds and some ground cinnamon; sweeten with a handful of brown sugar and a tablespoonful of syrup; add also a small crust of rye bread. By this time your fish will be ready to turn, then add the sauce and al- low the fish to boil a few minutes longer. Taste, if too sour add more sugar. Take up the fish 3C FISIT AND OYSTERS. carefully, lay it on a platter and let the sauce boil until it coats the spoon, then pour over the fish. Eat warm or cold. PIKE WITH EGG SATJCE. Clean the fish thoroughly, and wash it in hot water, wipe dry, salt inside and out. If you heat the salt it will penetrate through the meat of the fish in less time. Now take a porcelain-lined kettle, lay in a piece of butter about the size of an egg; cut up an onion, some celery root and parsley root and a few slices of lemon; lay the fish in, either whole or cut up in slices; boil in enough water to just cover the fish, and add more salt if required, and throw in about a dozen whole peppers, black or white; season also with ground white pepper. Let the fish boil quickly. In the meantime beat up the yelks of four eggs, and pound a handful of almonds to a paste, and add to the beaten yelks, together with a table- spoonful of cold water. When done remove the fish to a large platter; but to ascertain whether the fish has cooked long enough, take hold of the fins if they come out readily your fish has cooked enough. Strain the sauce through a sieve, tak- ing out the slices of lemon and with them gar- nish the top of the fish; add the strained sauce to the beaten egg, stirring constantly as you do so; then return the sauce to the kettle, and stir until it boils, then remove quickly and pour it over the fish; when cold garnish with curly parsley. FIsH AND 0YSTE?.S. 87 HECHT (PICKEREL). This fish is best prepared scharf. Clean your fish thoroughly and salt the day pre- vious, wrap it in a clean towel and lay it on ice until wanted. Line a porcelain-lined kettle with celery and parsley roots; cut up an onion, add a lump of fresh butter, and pack the fish in the kettle, head first,either whole or cut up; sprinkle a little salt and white pepper over all and add about a dozen peppercorns; put on enough water to just cover, and add a whole lemon cut in slices. Do not let the fish boil quickly. Add also about a dozen pounded almonds. By this time the fish will be ready to turn, then beat up the yelks of two or three eggs in a bowl, to be added to the sauce, after the fish is boiled. Try the fish with a fork, if the meat loosens readily it is done. Now take up each piece carefully, if it has been cut up, and arrange on a large platter, head first and so on, make the fish appear whole, and garnish with the slices of lemon and sprigs of parsley; then mince up some parsley and throw on top of the fish, around the lemon slices. Now thicken the gravy by adding the beaten yelks, add a tabiespoonful of cold water to the yelks before adding to the boiling sauce; stir, remove from the fire at once and pour over the fish If you prefer the sauce strained, then strain before adding the yelks of the eggs and 83 run and oystebs. almonds. Give this a fair trial. You will revel prepare pickerel any other way. Pike and percb may be prepared in the same manner. FISH A LA BRUNSWICK. Cook any large fieh in salt water—salmon is particularly nice prepared in this style—add one cup of vinegar, onions, celery root and parsley; when the fish is cooked enough, remove it from the fire, kettle and all—let the fish remain in its sauce until the following sauce is prepared: Take two hard-boiled eggs, rub the yelks with two raw yelks; add one teaspoonful of prepared mustard, some salt, pepper, sweet butter, some vinegar and lemon juice; take parsley, green onions, capers, shallots and one large vinegar pickle and some astragon, chop all up very fine, as fine as possi- ble; chop up the hard-boiled whites separately and then add the sauce; mix all this together thoroughly, then taste to see if seasoned to suit. This is often called fish piquant. BROOK TROUT. Clean with care in order not to destroy its shape; wash in salt water, wipe perfectly dry and roll in salted flour and fry in hot butter; drain off every drop of grease; serve on a hot platter and garnish with parsley. FISH AND uYSTKBe. 39 BAKED SHAD, STUFFED WITH 0YsTEBS. • Dry the fish (which should be a large one) thoroughly after it is cleaned; rub well with salt Inside and out. Make a stuffing of grated bread crumbs, flakes of butter, salt, pepper and oysters; stuff the fish and sew it up. Lay it in a baking- pan, with a cupful of water to keep it from burn- ing; bake an hour, basting often with pieces of butter and the water in pan; bake until brown; when done lay the fish on a hot platter and cover tightly while you boil up the gravy with a spoon- ful of catsup, add a little more hot water, add a spoonful of browned flour, which has been wet with a little cold water and the juice of part of a lemon. Serve sauce in sauceboat and garnish the fish with slices of lemon, curley parsley, or watercresses. CROQUETTES OF FISH. Take any kind of boiled fish, separate it from the bones carefully, chop with a little parsley, salt and pepper to taste; beat up an egg with a teaepoonful of milk and flour; roll into balls,, turn them in beaten egg and cracker crumbs or bread. Fry a light brown. Serve with any sauce or a mayonnaise. FRIED WHITE FISH. Clean and dry the fish, salt inside and out y roll in cracker flour, or bread crumbs, then in 40 FISH AND OYSTFUS. beaten egg that has been seasoned with a pinch of salt. Fry in very hot butter, a nice brown* on both sides. If the fish is very large, split it lengthwise through the center and then cut into pieces about three inches wide. Serve with cat- sup and slices of lemon. FRIED SEA BASS. Fry same as white fish, omitting the eggs; just roll in cracker or bread crumbs — flour slightly salted is best—and fry in very hot butter. SONFISH, OB SMALL FLAT FISH. Clean, wash and wipe dry; salt and roll in flour and fry in hot butter a nice brown on both sides. BEDSNAPPEB WITH TOMATO SAUCE. This delicious fish is best prepared in the following manner: Scale thoroughly, salt and pepper inside and out, and lay upon ice, wrapped in a clean cloth, over night. When ready to cook cut up a celery or parsley root, or both, two fine large onions, a carrot or two, and let this come to a boil, in about one quart of water, then lay in the fish, whole or in pieces, to suit yourself; let the water almost cover the fish; add a lump of fresh butter and three or four tomatoes (out of season you may use canned tomatoes, say three or four large spoonfuls); let the fish boil half an hour, turning it occasionally. Try FISH AND 0Y8TEHS. 41 it by taking Lold of the fins, if they come out readily, the fish is done. Take it up carefully, lay on a large platter and strain the sauce, then let it boil, adding a cupful of sweet cream in which you have dissolved a teaspoonful of flout; chop up a bunch of parsley and garnish the fish wit'i this, letting a quantity mingle with the sauce. You may omit the cream and thicken with the yelks of two or three eggs. This fish is very good fried also. MARINIRTER (PICKLED) HERRING). Take new Holland herring, remove the heads and scales; wash well, open them and take out the milch and lay the herring and milch in milk or water over night. Next day lay the herring in a stone jar with alternate layers of onions cut up, also lemon cut in slices, a few cloves, whole pep- pers and a few bay leaves, some capers and whole mustard seed. Now take the milch and rub it through a hair sieve, the more of them you have the better for the sauce; stir in a spoonful of brown sugar and vinegar and pour it over the herring. Will keep for a long time, BAKED FLOUNDERS. Clean, wipe dry, add salt and pepper and lay them in a pan; put flakes of butter on top, an onion cut up, some minced celery and a few bread crumbs. A cup of hot water put into the pan will prevent burning. Baste often; bake until brown* 42 FISn AND 0YSTEBS. FKIED SMELTS. Clean, wipe dry, salt and roll in be.-, ten egg and cracker flour; fry in hot butter. BOILED BLACK BASS. See pickerel or pike, with egg sauce. OYSTEHS. In giving an oyster supper always serve raw oysters first, then stewed, fried and so on. Serve nice, white crisp celery, olives, lemons, good catsup, cold slaw and pickles, and do not forget to have two or three kinds of crackers on the table. OYSTER sTEW. Drain off all the liquor from a quart of oysters, heat the liquor, and at the same time heat a quart of rich, sweet milk to boiling point, skim the boiling liquor, then put in the oysters. In the meantime put Balt and pepper in the oyster bowl and a tablespoonful of sweet butter; when the oysters begin to ruffle, take the stew from the fire, pour it into the bowl, stirring con- stantly, adding the scalded milk at the same time. Serve with oyster crackers; be very care- ful not to let the milk burn, nor the oysters cook too long; take them up as soon as they are ruffled. FISH AND OYSTERS. 43 FRIED 0YSTERS. Use none but select oysters for frying. Drain off every drop of liquor, lay them on a clean towel, and cover with another, pat lightly upon the covered oysters so as to dry them, re- move the upper cloth and sprinkle the oysters with salt and pepper. Crush some soda crackers very fine—do this with a rolling pin—roll each oyster into the cracker flour; beat up three or more eggs lightly, dip each oyster into the beaten eggs; pick up each oyster with a fork and drop carefully into a frying pan containing plenty of butter; the butter must be very hot; test by fry- ing one oyster, if it browns quickly, go on with the rest. Put on a platter garnished with pars- ley. Always serve lemons, catsup, pickles and cold slaw with fried oysters. Your oysters will fry much nicer by using half lard and half butter. ESCAL0PED OYSTERS. Roll fine a pound of soda crackers or bread crumbs; put a layer of these in the bottom of a deep buttered dish (a porcelain pudding dish is 'preferable to any other); wet the layer of cracker crumbs slightly with the liquor of the oysters, then put a layer of oysters on top of the cracker crumbs; sprinkle with fine salt and pepper, and lay small pieces of butter here and there over the oysters; then another layer of crumbs, and so on 44 FISH AND 0YSTEES. until you have used up all the oysters. Have a layer of cracker crumbs on top; put flakes of butter over the top; pour on milk, a cupful over all, and bake a light browD. It improves by add- ing a couple of well-beaten eggs with the milk. DRY STEW. Drain off every drop of liquor from the oysters; set the liquor on to boil, skim it thoroughly, put in a lump of best butter, salt and pepper to taste; throw in the oysters, boil about two minutes and serve with crackers. De- licious. CREAM STEW. Is made precisely like a milk stew (called oyster stew), using cream instead of milk. BOSTON OYSTER FRY. Take large select oysters, drain off every bit ol liquor; lay the oysters on a clean towel, cover with another, and pat them lightly in order to dry them, then remove the upper towel and sprinkle with Balt and pepper. Crush two or three soda crackers with a rolling pin until they are as fine as flour. Balt the rolled cracker crumbs slightly; roll each oyster in the cracker flour, then beat up three or more eggs slightly, and dip in this each oyster as you take it from the rolled crackers; pick up each oyster with a fork and drop carefully into a FTSH AND OYSTEBS. 4.5 frying pan, containing plenty of butter, the but- ter must be very hot (use half lard and half but- ter); test by frying one oyster, if it browns quickly go on with the rest; when done put them on a hot platter, and pour a puree of tomatoes, hot, over them and garnish with curly parsley. OYSTER PATES, OB PATTIES. Make a very rich puff paste and bake in patty-pans; bake smaller patties to be used as covers (many prefer the patties uncovered); when baked turn out on a large platter until your oyster filling is ready. Set the oysters on to boil in their own liquor, add a piece of butter, a little cream; beat up the yelks of two eggs, with a little salt and pepper. Remove the oysters from the fire, stir in the beaten egg; fill the patties and set in the oven; brush with beaten egg; bake about five minutes. Serve hot . Boil the liquor, and skim before putting in the oysters. CREAM OYSTERS ON THE SHELL. In the first place get some nice clam shells; wash them, wipe dry and butter them inside. Range these closely in a large baking pan, prop them up with pieces of coal; put one oyster in each shell, sprinkle salt and pepper over each one, and pour a spoonful of the following mixture over each oyster: Pour into a farina kettle about two cups of milk, stir in two spoon- 46 FISH AND OYSTERS. fuls of butter, a little salt and pepper. Take from the fire as soon as boiled, and thicken with one tablespoonful of flour wet with the liquor of the oysters; add also the yelks of two eggs, then stir and pour a spoonful of this mixture over «ach oyster and bake five minutes. Serve on the shell. Delicious. TOMATO PUREE. Scald the tomatoes, take off the skins care- fully and stew with a spoonful each of butter and sugar; salt and pepper to taste. When very soft, strain through a coarse sieve, and if neces- sary thicken with a spoonful of flour; pour this over the oysters hot. This should be prepared before you begin to fry the oysters. SOFT SHELL CRABS. Take out the sandbags and pull off the spongy substance from the sides; wash and wipe dry; roll in beaten cracker crumbs which have been slightly salted, then in beaten egg. Have ready a deep spider, filled with seethii,g hot butter; fry brown. Serve hot and garnish with parsley and slices of lemon. iUEMORANDUm. lE.nORANDUlTI. FISH AND MEAT SAUCES. Page. Mushroom, 48 Maitre d'hotel, 48 Onion, 48 Tartar, 49 Raisin, 49 Horseradish, ------ 49 Sauce Bordelaise, 50 Garlic, or Knoblauch, 50 Carroway, or Kimmel, 50 Sardellen, or Herring, 50 Hollandaise, or Dutch, - - - - 51 Lemon, - • 51 Butter, 51 Cranberry, 52 Mint, 52 (47) FISH AND MEAT SAUCES. MUSHROOM SAUCE. STEW a teacupful of mushrooms in a very little soup stock or water; add two table- spoonfuls of flour mixed with a little cold water; add nutmeg, salt and pepper to taste, stir all up with the mushrooms and pour into sauce- boat. MAITRE D'HOTEL SAUCE. Take a heaping tablespoonful of nice drip- pings or goosefat, heat it in a spider, stir two tea- spoonfuls of flour into this, then add gradually and carefully a small teacupful of hot soup or water, the former is . preferable; add some chopped parsley also the juice of a lemon; salt and pepper; stir up well. May be used either with roast or boiled meats. ONION SAUCE. Stew some finely-chopped onions in fat; you may add half a clove of garlic, cut extremely fine; brown a very little flour in this, season with salt and pepper and add enough soup stock to thin it. 148) FISH AND MEAT SAUCE3. 4.0 TARTAR SAUCE. Brown some fat or butter in a spider, stir in a tablespoonful of flour; cut up part of an onion, a clove of garlic, a few laurel or bay leaves; grate in part of a celery root, also half a carrot, a few cloves, whole peppers; add soup stock and water. Let this boil for an hour, then strain and add capers and chopped sardellen and a few slices of lemon. RAISIN SAUCE. Brown some fat or butter in a spider, stir in a tablespoonful of flour; stir until it becomes a smooth paste; then add hot soup, stirring con- stantly; throw in a handful of raisins, some pounded almonds a few slices of lemon, also a tablespoonful of vinegar; brown sugar to taste; flavor with a few cloves and cinnamon, and if you choose to do so, grate in part of a stick of horse- radish and the crust of a rye loaf. Very nice for fat beef. HORSERADISH SAUCE. To be used with soup meat. Grate a stick of horseradish (do this over a hot stove or in the open air); take some soup stock, a spoonful of fat. half a cup of vinegar, a little salt, sugar to taste, some raisins, cinnamon, a few slices of lemon. Let this come to a boil, then stir in the horse- radish. Let it boil until quite thick, and pour 50 FISH AND MEAT SAUCES. over the meat hot. This sauce may be used with veal, tongue and very fat beef. If the sauce is too thin, grate some stale bread and add to it; pounded | almonds are very nice and add greatly to the flavor of the sauce. SAUCE BORDELAISE. Nice for broiled steaks. Take one medium- sized onion, chopped very fine and browned in fat or butter; add a cup of strong beef gravy and a cup of claret or white wine; add pepper, salt and a trifle of finely chopped parsley; allow this to 6immer and thicken with a little browned flour. GARLIC, OR KNOBLAUCH SAUCE. Heat a spoonful of fat or goose oil in a spider; cut up one or two cloves of garlic very fine and let it brown in the heated fat; add a spoonful of flour and soup stock, or water; salt and pepper to taste. CARROWAY, OR KIMMEL SAUCE. Heat a spoonful of nice drippings in a spider; add a little flour; stir smooth with a cupful of soup stock, added at once, and half a teaspoon- ful of carroway seeds. SARDELLEN. OR HERRING SAUCE. Brown a spoonful of flour in heated fat, add a quantity of hot soup stock and a few sardellen chopped fine, which you have previously washed FISH AND MEAT SAUCES. 51 in cold water, also a finely-chopped onion. Let this boil a few minutes, add a little vinegar and sugar; strain this sauce through a wire sieve and add a few capers and a wineglassful of white wine and let it boil up once again and thicken with the yelks of one or two eggs. HOLLANDAISE, OB DUTCH SAUCE. Heat flour and butter, or fat, in a spider, add soup or fish stock, a little salt, lemon juice or vinegar and a little sugar; boil about five minutes; thicken with the yelks of eggs. This sauce is used for fish, meats, cauliflower, asparagus, etc. Al- ways use butter for fish and vegetables. LEMON SAUCE. Boil some soup stock with a few slices oi lemon, a little sugar and grated nutmeg; add chopped parsley; thicken with a teaspoonful of flour or yelks of eggs. Mostly used for stewed poultry. BUTTER SAUCE. One tablespoonful of butter, one of flour; stir constantly and allow to boil briskly, then add quickly a cupful of boiling water, and stir con- stantly. This will make a rich, smooth sauce, to which may be added capers or shrimps, mustard, or whatever ingredient the sauce will take its name from. This is more of a fish sauce. 62 FISH AND MEAT SAUCE3. CRANBERRYSAUCE. Pick a quart of cranberries, wash and drain, put on to boil in a saucepan with half a teacupful of water. Stew slowly, stirring often, until thick. Give them from one to two hours to cook. Then take from the fire and strain through a collander or sieve; sweeten abundantly with white sugar; wet a mold with cold water, pour in the sauce and set away in a cold place to get firm. When firm, turn out on a glass or China salver. Eat with roast turkey, ducks, geese and game of any kind. Never sweeten while cooking; it injures the color. Better prepared the day previous to using. MINT SAUCE. Chop some mint fine; boil half a teacupful of vinegar with one tablespoonful of sugar; throw in the mint and boil up once; pour in a sauce- boat and cool off a little before serving. MEmOBANDUH. MEMORANDUM. MEATS. Page. Time-table for roasts, ----- 54 Filet de Boeuf au Champignons, - - 54 Broiled Beefsteak, 55 Fried Beefsteak, 56 Round Beefsteak, ----- 56 Hamburger Steak, 56 Wiener Braten, 57 Soup Meat (how to prepare), 57 Fleisch Kugel (meat-ball), - 58 Brisket of Beef, 58-59 Mutton or Lamb Chops, - - - - 59 Breast of Mutton Stewed with Carrots, - 59 Roast Beef with Yorkshire Pudding, - - 60 Roast Beef. 60 Roast Mutton with Potatoes, - - - 61 Roast Lamb, 62 Sauerbraten, 62 Calf s Liver, 63 Roast Veal, 63-64 Veal Cutlets, 64 Fiicasseed Veal, 65 Calf s Liver Smothered in Onions, - - 65 Hashed Calf s Lung and Heart, - - - 66 Spiced Veal Loaf, 66 Stewed Veal, 67 Veal Sweetbreads, fried, 67 Croquettes of Calf s Brains, - - - - 68 '63) MEATS. TIME-TABLE FOR ROASTED MEATS. BEEF, from ten to twenty minutes to the pound. Mutton, ten minutes to the pound for rare and twenty minutes for well done. Lamb, fifteen to twenty minutes to the pound. _.,_' -J* Veal, twenty minutes to the pound. *^"- Turkey, of eight to ten pounds' weignt, not less than three hours. Goose, of seven or eight pounds, two hours. Chicken, from an hour to an hour and a half. Domestic duck, an hour and a half. Game duck, forty minutes. FILET DE BCEUF AU CHAMPIGNONS. For this you must get a tenderloin roast, which you will have to order at least a day or two before you wish to use it, as butchers do not always keep them on hand. Rub the roast well with salt and pepper; make a bed of onions, celery and parsley root in the roasting pan, lay the roast upon this bed and put flakes of fat or butter here and there on top of the roast, and cut up a few tomatoes and lay on top also. Cover up the roast, air tight, and roast in a quick oven, look after it carefully, basting when necessary, adding hot water. When done lay on a platter, strain the sauce and add the mushrooms; thicken the sauce with a teaspoonful of flour and pour it (M) MEATS. 55 over the roast when ready to serve. Dissolve the flour in a very little cold water before adding to the sauce Spinach is a nice accompaniment. A very attractive looking dish may be made of this roast by putting all kinds of vegetables around it on the same platter, such as cauli- flower, green peas, Lima beans, spinach and car- rots; of course judgment must be used as to the harmonizing of colors; do not put more than about four tablespoonfuls of each vegetable around the roast. Serve the siuce in a sauce- boat. Slice the roast, but do not destroy its shape. BROILED BEEFSTEAK. All steak should be cut at least three-quarters of an inch thick, and should never be pounded, as it affords ready escape of all the juices; do not put it in water, if you doubt its being clean scrape across it with a knife. For a family of two or three I recommend the porterhouse, for a large family the sirloin, it being equally as nice and more economical. For broiling the coals should be red hot. Heat the broiler well before putting on the steak, turn frequently, be- ing careful not to burn and not to pierce the meat with the fork; when the steak is cooked, lay it on a heated platter, salt and pepper and lay a lump of nice fresh butter on the top; turn the steak, repeat this process again, so »s to have both sides seasoned, decorate with parsley and slices of lemon. 66 MEATS. FRIED BEEFSTEAK. Steak fried in a spider, if done properly, is almost as good as broiled. Have the spider very hot. cut a piece of fat off the steak and allow this to heat just enough to grease the spider. Lay in the steak, turning very often to keep the juices in; salt and pepper. When done put on a hot platter and cover up. Now cut up a piece of onion and throw into the spider, stir up quickly, add a few spoonfuls of water and a few spoon- fuls of canned tomatoes to make the gravy; cover for a few minutes and pour this over the steak and serve. ROUND BEEFSTEAK. If you a*re compelled to live very economically, round steak prepared in above manner is indeed very pa'atable; and how few know what a de- licious steak may be prepared out of a flank. Ask your butcher, he knows, and will prepare it ready for frying. Goose or any kind of poultry drippings is nice to fry this steak in. HAMBURGER STEAK Is made of chopped round, chopped extremely fine, seasoned with salt and pepper; you may grate in part of an onion or fry with onions. For invalids, scrape the steak instead of chopping. Very fine indeed. MEAT*. 67 WIENER BRATEN. Take a large, thick piece of steak of round or ehoulder, have the bone taken out and then pound the meat well with a mallet, lay it in vin- egar for twenty-four hours; heat some fat or goose oil in a deep pan or kettle wbich has a cover that fits air tight, lay the meat in the hot fat and sprinkle the upper side with salt, pepper and ginger; put an onion in with the meat; stick about half a dozen cloves in the onion, add one bay leaf. Now turn the meat over and sprinkle the other side with salt, pepper and ginger. You may cut up one or two tomatoes and pour some soup stock over all, and a dash of white wine; cover closely and stew very slow for three or four hours, turning the meat now and then; in doing so do not pierce with the fork, as this will allow the juice to escape. Do not add any water. Make enough potato pancakes to serve one or two to each person with " Wiener Braten." sOOP MEAT. The meat must be cooked very tender; lift it out of the soup and lay upon a platter and sea- son while hot. Heat a spoonful of fat or drip- pings of roast beef in a spider, cut up a few slices of onion in it, also half a clove of garlic, throw in a spoonful of flour, starring all the time; add soup stock or rich gravy, lay in the soup 68 MEATS. meat, which has heen seasoned with salt, pepper and ginger; you must sprinkle the epices on both sides of the meat, and add half a teaspoon- ful of carroway seed to the sauce; if too thick, add more soup stock and a little boiling water; cover closely and let it simmer about fifteen minutes. If properly seasoned, this is very nice. FLEISCH KUGEL (MEAT BALL). Two pounds of beef, chopped extremely fine (the round is best); have half a pound of suet chopped with it, and get your butcher to chop two onions in with the meat, it will be mixed better. Season with salt, pepper and half a loaf of grated stale bread, half soaked in water and then pressed well and dried in hot fat before adding to the meat; break in two eggs and mix thoroughly, mould into a huge ball, put into a deep iron kugel form or spider, which has been well greased and heated before putting in the kugel; dip a spoon in cold water to smooth the top of the kugel, put flakes of fat on the top and bake about two hours, basting often. BRISKET OF BEEF. No. 1. Take about five pounds of fat, young beef (you may make soup stock of it first), then take out the bones, salt it well and lay in the bottom of a porcelain-lined kettle and put a quart of nice sauer kraut on top of it and let it boil MEATS. 59 slowly until tender; add more vinegar if neces- sary, thicken with a grated raw potato and add a little brown sugar; some like a few carroway seeds added. BRISKET OF BEEF. No. 2. May be prepared in numerous ways. After taking it out of the soup you may prepare it with a horseradish sauce, garlic sauce, onion sauce, etc. (See Meat Sauces) MUTTON OR LAMB CHOPS. Those off the loin are best Cut off some of the fat and throw into the spider, heat; season the chops with salt and pepper or salt and ginger. I prefer the latter. Have the spider very hot, with not too much fat in it. To be nice and tender they must fry quickly to a nice brown. BREAST OF MUTTON STEWED WITH CARROTS. Salt the mutton on both sides, adding a little ground ginger; put on to boil in cold water in a porcelain-lined kettle, cover up tight and stew slowly. In the meantime pare and cut up the carrots, add these and cover up again; pare and cut up about half a dozen potatoes into dice- ehape, and add them three-quarters of an hour before dinner; cover up again, and. when done, make a sauce as follows: Skim off about two 60 MEATS. tablespoonfuls of fat from the mutton stew, put this in a spider and heat; brown a tablespoon fill of flour in the fat, add a heaping tablespoonful of brown sugar, some cinnamon; pour the gravy of the stew into the spider, let it boil up once, then pour all over the carrots and stew until ready to serve. ROAST BEEF WITH YORKSHIRE PUDDING. Put a piece of beef to roast upon a grating in a dripping pan; half an hour before it is done mix the pudding and pour it into the pan, under the grating; continue to roast the beef; the drip- ping does not injure the pudding, as the pudding is eaten with the beef, it taking the place of a vegetable. When done, cut the pudding into pieces, and serve each person with pudding and beef at the same time. Receipt for pudding: One pint of milk or water, yelks of five eggs, two small teaspoonfuls of flour, salt; beat the whites to a stiff froth and add last; pour into the pan immediately. You may bake this pudding sep- arately and serve with roast. ROAST BEEF. The best roasts are sirloin, porterhouse and rib roasts. If desired rare, allow ten minutes to the pound; if medium, twelve to fifteen minutes; and if very well done, twenty minutes. .Cut up a small onion, a celery root and part of a carrot into rather small pieces; add to these two 01 MEATS. 61 three sprigs of parsley and one bay leaf Sprinkle these over the bottom of the dripping-pan, and place your roast on this bed. The oven should be very hot when the roast is first put in, but when the roast is browned sufficiently to retain its juices, moderate the heat and roast more slowly until the meat is done. Do not season un- til the roast is browned, then add salt and pepper. Enough juice and fat will drop from the roast to allow the necessary broth for basting. Baste frequently and turn occasionally, being very care- ful, however, not to stick a fork into the roast. Never allow your butcher to skewer your meat; have it tied carefully into shape, and then cut and remove the strings before serving. Woodbn skewers invariably give an unpleasant taste to the beef, and any skewer makes a hole for the escape of the juices. If it is dusty, wring a cloth from cold water and wipe it off. Many a careless cook wastes a good proportion of the best part of the roast in a pan of water which is thrown away. I forgot to mention that if you have a patent roaster, the roast does not require turning or basting. No household ought to be without one. Add to the roast about two sliced fresh or two tablespoonfuls of canned tomatoes. » BOAST MUTTON WITH POTATOES. Take a leg or loin of mutton—must be young and tender;—wash the meat well and dry with a 62 MEATS. clean towel. Rub well with salt, ginger and a speck of pepper and dredge well with flour. Lay in a covered roasting pan; put a few pieces of whole mace on top and a few slices of onion; pojjr. a cup of water into thepan, cover up tightrflnd set in a'hot oven to roasf; baste frequently. Al- low twenty minutes to the pound for__roasting mutton, It-shouTcTbeVeii done; add more water If necessary (always add hot water so as not to stop the process of boiling); skim the gravy well and serve with currant or cranberry jelly. Pare potatoes of uniform size, then wash and salt them about three quarters of an hour before dinner; lay the potatoes in pan around the roast and sprinkle them with salt and return to the oven to roast. Let them brown nicely, you will find the potatoes highly glazed; will taste delicious roasted with the mutton. ROAST LAMB. Prepared same as roast mutton. SAUERBRATEN. Take a solid piece of meat, say about five or six pounds; put it in a deep earthern jar and pour enough boiling vinegar over it to cover it; you may take one-third water; add to the vine- gar when boiling four bay leaves, some whole peppercorns, cloves and whole mace. Pour this over the meat and turn it daily. In summer MEATS. 63 three or four days is the longest time allowed for the meat to remain in this pickle; in winter eight or ten days is not too long. When ready to boil, heat some nice poultry drippings in a stew pan; cut up one or two onions in it, and stew until ten- der, then put in the beef, salting it on both sides before stewing. Stew closely covered, and if not acid enough add some of the brine it was pickled in. Stew about three hours and thicken the gravy with flour. Have your butcher slice the liver smoothly and lay it in salt water at least one hour before using, then spread it on a board and sprinkle it with salt and pepper Heat some fat (goose fat is decidedly the best for this purpose), then dip each piece of liver in flour and fry a nice brown; lay it on a heated platter, then cut up an onion in the remaining hot fat, cover for a few seconds, then add a little hot water to make a gravy and pour this over the liver and serve. ROAST VEAL. In the first place never buy veal that is not fat and white. Veal that is lean and red is not fit for use. The best parts for roasting are the loin or leg. Prepare for the oven in the following manner: Wash and then dry; rub it well with salt, and a very little ground ginger, and dredge 64 MEATS. it well with flour. Lay in roasting pan; put slices of onion, celery and tomato on top, with a few spoonfuls of goose fat or drippings. If you have goose fat use it by all means. Cover tightly and roast, allowing twenty minutes to the pound; baste frequently. Veal must be well done. When cold it slices up as nicely as turkey. BREAST OP VEAL ROASTED. This may be roasted in same manner as above. To be nice should be stuffed with bread crumbs, seasoned with salt, pepper and a little onion chopped very fine and mixed with an egg; fill where the butcher has prepared the pocket, and sew up. You may sprinkle a little carroway seed on top of roast; baste often. VEAL CUTLETS. Roll out some crackers until they are like flour. Season the cutlets with salt and ground ginger; sprinkle them well on both sides; dip each cutlet in beaten e6o, then into the rolled crackers. Have some nice goose oil or poultry drippings hot in a spider before you lay in the cutlets (if you put the cutlets in before the fat is hot they will stick to the spider), fry a nice brown; lay on a hot platter and garnish with parsley and slices of lemon. BIEAT9. 65 FRICASSEED VEAL WITH CAULIFLOWER. Use the breast or shoulder for this purpose, the former being preferable; cut it up into pieces, not too small; sprinkle each piece slightly with fine salt and ginger. Heat a tablespoonful of goose oil or poultry drippings in a stew pan, and lay in the veal; cut up an onion and one or two tomatoes (a tablespoonful of canned tomatoes will do), and add; use very little water, hot if any, and stew two hours, closely covered. When done mix a teaspoonful of flour and a litte water and add to the veal (you may use cream instead of water); chop up a small handful of parsley, add and boil up once and serve. Place the cauli- flower around the platter in which you serve the veal. Boil the cauliflower in salt and water, closely covered; put it on at the same time you put on the veal. FRICASSEED VEAL WITH CARROWAY SEEDS. This is cooked as above, only adding a tea- spoonful of carroway seeds instead of the parsley. CALF'S LIVER SMOTHER.-^lN ONIONS Soak the liver in salt water for an hour; take off the thin outer skin and wipe dry. Heat some goose fat in a stew pan with a close-fitting lid; cut up an onion in it; when the onion is of a light yellow lay it in the liver, which you have previ- ously sprinkled with fine salt and pepper; put in 66 MEATS. a bay leaf, some whole cloves and peppercorns; now cover up air tight and stew; turn the liver occasionally, and, when required, add a very little hot water. HASHED CALF'S LUNG AND HEART. Lay the lung and heart in water for half an hour; then put on to boil in a soup kettle with your soup meat intended for dinner. When soft, remove from the soup and chop up quite fine. Heat a spoonful of goose fat or butter in a spider; chop up an onion very fine and add to the heated fat; when yellow, add the hashed lung and heart; salt and pepper; add soup stock and thicken with flour. You may prepare this sweet and sour by adding a little vinegar and brown sugar and a tablespoonful of molasses; boil slowly; keep cov- ered until ready to serve. Very nice. SPICED VEAL LOAF. Chop up three pounds of veal very fine (let your butcher chop it for you); roll six crackers very fine; beat up three eggs light, and seaison highly with salt, pepper, ginger and nutmeg; mix all this thoroughly, not forgetting to add a tablespoonful of goose fat or butter; press all into a baking pan, about four inches high; grease the pan well and put lumps of butter or goose fat on top. Bake about three hours, basting frequently. When cold, this is very nice; cut into thin slices. MEATS. 67 STEWED VEAL. Wash a breast of veal; wipe it dry and sprinkle with a mixture of fine salt and ginger. Heat some goose fat or butter in a stew pan; cut up an onion in it; add sliced parsley root or eelery; when hot lay in the breast of veal, cover up air tight and stew a few minutes; remove the lid and turn the veal on the other side; now add one or two tomatoes cut up, or a tablespoonful of canned tomatoes and a very little hot water; cover up tight again and stew slowly and steadily for two hours, turning the meat often. When done, thicken the gravy with a teaspoonful of flour, wet in a little cold water; add minced parsley or carroway seed; boil up once and serve. Mashed potatoes and green peas or stewed toma- toes are usually served with veal. VEAL SWEETBREADS (FKIED). Wash and lay your sweetbreads in slightly salted cold water for half an hour; pull off care- fully all the outer skin; wipe dry; sprinkle with salt ^nd pepper. Heat some goose fat in a spider, lay in the sweetbreads and fry slowly on the back of the stove, turning frequently until they are a nice brown. You may roll them in cracker crumbs and then in beaten egg, seasoned with salt. MEMORANDUM. MEMORANDUM. POULTKY. Page. Squabs, or Nest Pigeons, - - - - 70 Broiled Squabs, ..... 70 Roast Turkey, 71 Ducks, 72 Chicken with Rice, 72 Roast Goose, - 72 Gaenseklein, ...... 74 Geschundene Gans, ..... 74 Grieben, ..----.75 Minced Goose, ------ 76 Geraucherte Gansbrust, - - - - 76 Stewed Goose Piquant, 77 Spring Chicken, fried, ----- 77 Chicken Fricassee, ----- 77 Steamed Chicken, ----- 78 Chicken Croquettes, ----- 78 Oyster Dressing for Turkey, - -79 Meat Dressing for Poultry, - - - 79 (») POULTRY. SQUABS, OR NEST PIGEONS. PICK, singe, draw, clean and season them wefl inside and out with salt, mixed with a little ginger and pepper, and then stuff them with well seasoned bread dressing; pack them closely in a deep stew pan, cover with flakes of butter or goose fat, minced parsley and a little chopped onion; cover with a lid that fits close; stew gently, adding water when necessary. Do not let them get too brown; they should be of a light yellow. BROILED SQUABS. Squabs are esteemed a great delicacy, especi- ally in the convalescent's menu, being peculiarly savory and nourishing. Clean the squabs; lay in salt water for about ten minutes, then rub dry with a clean towel; split them down the back and broil over a clear coal fire; season with salt and pepper; lay them on a heated platter and butter or grease them liberally with goose fat and cover with a deep platter. Now toast a piece of bread for each pigeon, removing the crust; dip the toast (TO) POULTRY. 71 in boiling water for an instant. In serving lay a squab upon a piece of toast. Crabapple jelly is a nice accompaniment. ROAST TURKEY. Select a nice, fat turkey, see that it is young. If the breastbone yields to the touch or pressure of your finger, it is the one you want. Singe, wash and clean thoroughly; let it lay in salt water for a quarter of an hour. In the meantime pre- pare this dressing: Soak a stale loaf of baker's white bread; heat some goose fat (about a table- spoonful) in a spider; cut up an onion quite fine; throw it into the hot fat; squeeze every drop,of water out of the bread, and put it in the hot fat to dry; remove from the fire, throw the bread into a bowl, season with salt, pepper, ginger and a little nutmeg; add two tablespoonfuls of canned toma- toes, or one fresh onr, and two eggs; mix like dough. After having rubbed the turkey inside and out with salt, pepper and a very little ground ginger, stuff the turkey with the prepared dressing; sew up and leave in refrigerator until next day. If my readers will try this method of dressing poultry the day previous to using, they will surely try it again; it helps to season the meat and renders it much more juicy. I frequently have the dressing prepared before the butcher delivers the poultry —it saves time. 72 POULTRY. DUCKS. Singe off all the small feathers; cut off neck and wings which may be used for soup; wash thoroughly; rub well with salt, ginger and a little pepper, inside and out. Now prepare this dress- ing: Take the livers, gizzards and hearts and chop to a powder in chopping bowl; grate in a little nutmeg, add a piece of celery root, half an onion and a tomato; put all this into your chop- ping bowl; soak some stale bread, squeeze out all the water and fry in a spider of hot fat; throw this soaked bread into the bowl; add one or two eggs, salt, pepper and a speck of ginger; mix all thoroughly; fill this in the ducks and sew up; lay in the roasting pan, with slices of onions, celery and tomatoes and specks of fat; put this on top of fowl; roast covered up tight and baste often. Roast two hours. CHICKEN WITH RICE. Joint a chicken; season with salt and ground ginger; boil in a deep porcelain-lined dish with water enough to just cover; allow one-half pound of rice to one chicken; boil this after chicken is tender. Serve together on a large platter. If prepared separately it will require less attention. This is a wholesome dish. ROAST GOOSE. After the goose has been picked take some old newspapers, light them in a coal-bucket, hold POULTRY. 78 the goose over the flames in this way: Take the neck in your left hand and the feet in your right, swing it back and forth over the blaze until the little hairs are all singed off, being very, very careful that your dress or apron does not take fire. Now wash the goose and take out all pin feathers. Make an incision in the stomach just large enough to insert your hand, take out the fat, loosen the entrails with your forefinger. When everything is removed, wash out well with salt water; cut off the wings close to the body, also the neck, feet and head. Separate the gall from the liver, in doing this being very careful not to break the gall, which has a very thin skin; lay the liver in salt water, scrape all the fat off carefully that ad- heres to the entrails; lay that in a separate dish of water over night; cut off the point of the heart, also the top; cut open so as to let out all of the congealed blood. Cut open the gizzard, clean, pull off the skin, or inner lining as it is called. Lay gizzard and feet in boiling water to scald the skin, which can be easily removed. Chop off nails of the feet; and if you make use of the head, which you may in soup, cut off the top of the bill, split open the head lengthwise, take out brains, eyes and tongue. All goose meat tastes better if it is well rubbed with salt, ginger and a very little garlic a day or two previous to using. Now, to roast a goose, prepare as above directed and dress with bread dressing, or chestnuts—a dressing of 74 POT'LTRY. apples is also very nice;—sew up, then line a sheet iron pan with a few slices of onion and celery and lay the goose upon this, breast down- ward; fill up half way withwater^ cover closely and stew"fn the oven. If it Drowns too quickly, cover with greased paper. When half done, turn the goose on its back, and when tender remove cover and have a hot fire to brown quickly. Basta frequently. GAENSEKLEIN. Rub wings, neck, gizzard, heart and back of goose with salt, ginger, pepper and garlic and set on the fire in a stew pan with cold water. Cover tight and stew slowly but steadily for four hours at least. When done skim off all the fat. Now put a spider over the fire, put into it about two or three spoonfuls of the fat that you have just skimmed off, then add. Cut up fine a very small piece of garlic; throw in a heaping teaspoonful of flour (brown). Add the hot gravy and pour all over the goose. Cover up tight, and set on back of stove till you wish to serve. You may cook the whole goose in this way. after it is cut up—a great many prefer it to roast. GESCHUNDENT5 GA.VS. Take only very fat geese for this purpose. After cleaning and singeing, cut off neck, wings and feet. Lay the goose on a table, back up (for this is the proper way to begin to take off th« POULTRY. 75 skin or hide); take a sharp knife, make a cut from the neck down to the tail end; begin again at the top, near the neck, take off the skin, hold- ing it in your left hand, your knife in your right to assist you (I wish I could show you this per- sonally, for I am afraid my young housekeepers will not understand just how). After all the skin is removed, which can easily be done, and all in one piece throw it into cold water; separate the breast from back; cut off joints, and proceed with entrails as described in Roast Goose. Have ready in a plate a mixture of salt, ginger and a very little garlic; cut up fine; rub the joints and small pieces with this, and make a small incision in each leg and four in the breast; put in each incision a small piece of garlic, and rub also with a prepared mixture of salt and ginger. Put away in stone jars until you wish to use. GRIEBEN. Cut up the fat into two-inch squares; put on to boil slowly for about three hours; salt but no water. You may preserve one or two breasts of geese by laying them in the hot goose oil half an hour before taking off the fire and leave them in the goose fat until spring. You may also roast the goose breasts and joints. Keep closely cov- ered all the time, so as not to get too brown. They cut up nicely cold for sandwiches. The 76 POULTRY. best way to roast a goose breast is to remove the skin from the neck and sew it over the breast (easily done), and fasten it with a few stitches un- der the breast. Roast covered all the time, make it more like a pot roast. If any of my readers object to garlic in tht preparation of the above (which you will not M you are a Frenchman) you may use onions instead I also forgot to mention that you should make an incision with a pointed knife in the breast and joints of the goose, so as to be able to insert a lit- tle garlic (or onion) in each incision, also a little salt and ginger. MINCED GOOSE. Take the entire breast of a goose, chop up fine in a chopping bowl; grate in part of an onion, and season with salt, pepper and a tiny piece of garlic; add some grated stale bread and work in a few eggs. Press this chopped meat back on to the breast bone and roast, basting very often with goose fat. This is '' Hungarian," and is very nice for a change. GEKAUCHERTE GANSBRUST. Dried or smoked goose breast must be pre- pared in the following manner: Take the breast of the fattest goose you can find; leave the skin on; rub well with salt, pepper and saltpetre; pack in a stone jar and let it remain pickled thus foui or five days at least; dry well and cover witr gauze and send away to be smoked. POULTRY. 77 STEWED GOOSE, PIQUANTE. Cut up after being skinned; stew, after sea- soning with salt, pepper, a few cloves and a very little lemon peel; when done heat a little goose fat in a frying pan, brown half a tablespoonful of flour add a little vinegar and the juice of half a lemon. SPRING CHICKEN, FRIED. After the chicken has been cleaned and singed lay it in salt water for half an hour; cut it up as for fricassee; see that every piece is wiped dry; have ready heated in a spider some goose fat or other poultry drippings; season each piece of chicken with salt and ground ginger, or pepper (I prefer the ginger, it is also more whole- some than pepper); roll each piece of chicken in sifted cracker crumbs (which you have previously seasoned with salt); fry in the spider, turning often, and brown evenly. You may cut up some parsley and add while frying. If the chicken is quite large, it is better to steam it before frying. CHICKEN FRICASSEE. After the chicken has been singed, thoroughly cleaned, cut off the wings, legs and neck, then separate the breast, leaving it whole; cut the back into two pieces; then prepare a mixture of salt, ginger and a very little pepper in a saucer; dust each piece of chicken with this 78 POULTRY. mixture, and, if possible, let the chicken remain salted a whole day before using. When you are ready to cook the chicken, take all the particles of fat you have removed from it and lay in the bottom of the kettle, also a small onion cut up, some parsley root and celery; lay the chicken upon this, breast first, then the leg, and so on; then lay on top one or two tomatoes, cut up, 01 one or two spoonfuls of canned tomatoes, then cover up tight and let it stew slowly on the back of the stove, adding hot water when necessary. Just before serving chop up some parsley fine and rub a teaspoonful of flour in a little cold water, and add; let it boil up once, Shake the kettle back and forth to prevent becoming lumpy. STEAMED CHICKEN WITH OYSTERS. Fill the inside of a spring chicken with oysters, seasoned with salt, pepper and butter; season the outside of the chicken as well; steam in a pan set in another one of water; boil one houi and a half, then add half a cup of cream, one egg and sufficient butter and flour to thicken the gravj in the pan. You may add oysters to this gravy. CHICKEN CROQUETTES. Cut up the white meat of one cold boiled chicken and pound it to paste, together with a large boiled sweetbread, adding salt and pepper. Beat up one egg, with a teaspoonful of flour, and POULTRY. 79 a wineglassful of rich cream; mix all together; put in a pan and simmer just enough to absorb part of the moisture, stirring all the time. Turn it out on a flat dish and place in ice-box to cool; then roll into small cones, dip in beaten egg, roll again in powdered bread or cracker crumbs and drop them into boiling fat until a delicate brown. This is a dainty breakfast dish. OYSTER DRESSING FOR TURKEY. Grate some stale white bread, add flakes of butter, salt, pepper, a beaten egg and the oyster liquor and oysters; mix all thoroughly. Stuff the turkey the day previous to roasting with this or any other dressing. MEAT DRESSING FOR POULTRY. If you can not buy sausage meat at your butcher's, have him chop some for you, adding a little suet, also mix in some veal with the beef while chopping; season with salt, pepper, nut- meg, or thyme; grate in a piece of celery root and a piece of garlic about the size of a bean, add a small onion, add a minced tomato; then add a quarter of a loaf of stale bread, also grated, and mix up the whole with one or two eggs. If you prefer, you may soak the bread, press out every drop of water and dry in a heated spider with fat. You will find this a very superior dressing. IWEMOKANDIItt. mEIHORANDUIVI. BIEftlORAKIDUIU. GAME. Page. Reed Birds, 81 Canvas Back Duck, roasted, 81 Quails, roasted, 82 Wild Pigeons, 82 Wild Turkey, 82 "Goose, 83 "Duck, 83 Rabbit, 83 Rabbit, roasted, 84 Rabbit, with Caper Sauce, 84 Spiced Rabbit (Hasenpfeffer), - 85 Ragout of Rabbit, ..... 85 Fricasseed Rabbit, 86 Fried Rabbit, 86 Broiled Squirrels, 87 Barbecued Rabbit, 87 Rabbit Ragout, sweet and sour, - - - 87 Venison Roast, 88 Venison Steak, 88 Venison and Rabbit Pie, 88 Prairie Chicken, 89 Quail on Toast, .... 90 Quail Pie, 90 Pigeon Pie, 90 To Keep Game Fresh, - 91 (80) MEMORANDUM. GAME. REED BIRDS. f\ FTER the birds are wiped clean, tie them to rl a toaster and lay them across your roast- » ing pan; turn and baste frequently; season them with salt and pepper. Another way is to roll them in a dumpling dough, and steam them. Still another way is to pare and hollow large potatoes; cut off one end and scoop them out, make the hollow large enough to receive and hold a bird; drop a piece of butter into each bird after seasoning with salt and pepper, put in the hollows of the potatoes, set them in a greased deep pan, close together, upright. Be 6ure to grease the pan well before putting in the potatoes; add a little water. Serve in the dish they were baked in; wrap a napkin around the dish. Con- sidered a great delicacy. CANVAS BACK DUCK ROASTED. After cleaning, wipe the ducks perfectly dry, rub with fat or butter inside and out, also salt »nd pepper and stuff the same as any other fowl. (81) 82 GAME. Roast about an hour and make a gravy out of the giblets and wings; boil slowly in a saucepan, with a little water, adding a little onion and par- sley; thicken the gravy with a little flour. ROAST QUAILS. Clean the quail; wash them in soda and water, and cleanse with pure water and wipe dry, both inside and out; put two oysters inside of each bird, sew up and arrange them side by side in a baking pan; pour a very little boiling water over them, cover and roast about half an hour; baste frequently with butter. Serve upon pieces of fried toast laid on a hot dish; pour a spoonful of gravy over each. WILD PIGEONS. Clean and lay them in saltwater for an hour, then wipe dry and salt and pepper inside and out . Stuff the birds with sausage meat, or a dressing made of bread crumbs; sew up and lay them side by side in a deep-covered stew pan, adding water enough to just barely cover them; stew until tender, then baste with butter, chopped onion and parsley, and brown. WILD TURKEY. Prepare same as you would domestic turkey, allowing twice the amount of fat or butter for basting. Stew covered at first, then sprinkle GAME. 83 thickly with salted flour and put flakes of butter all over it and roast brown, basting often; dress with any kind of meat or bread dressing. Serve with currant or cranberry jelly. WILD GOOSE. Wild geese should not be roasted unless very young, as they are even tougher than domestic ones. Prepare same as any goose and roast cov- ered until' very tender. The safest way is to salt and pepper inside and out and pot roast it on top of the stove, adding a goblet of hot water as soon as put on, and stew closely covered. When tender put in the oven to brown. WILD DUCK. Cut up the duck into joints; salt and pepper and lay in a deep earthen bowl, and pour a pint of hot vinegar over all. Before heating the vine- gar add peppercorns, cloves and a bay leaf. Leave in this pickle for twenty^four hours or more, then take out and stew, with an onion, adding very little vinegar. Thicken the gravy with flour. Game of any kind that you are in doubt about being young or tender should be prepared in this way. RABBITS. Never attempt to skin and clean a rabbit yourself if you can get your butcher to do it foi 84 GAME. you, for it is not an easy task. Squirrels and rabbits may be prepared in numerous ways— roasted, fricasseed, fried and broiled. ROAST RABBIT. After tbe rabbit has been thoroughly cleaned and washed, lay it in salted water for an hour or more. Stuff the rabbit with a dressing of bread crumbs and sausage meat, seasoned well with salt and pepper and mixed with a well-beaten egg; or dress with soaked bread and add the liver and heart of the rabbit, chopped up very fine, which should be parboiled; stuff with this and sew up; then line a roasting pan with the follow- ing: One onion and one carrot, cut up, a few cloves, whole peppercorns and one bay leaf. Rub the rabbit with salt and pepper and lay it upon this dressing, putting flakes of butter here and there over the rabbit. Sift a little flour over the top and pour about a teacupful of hot water in the bottom of the pan. Cover up air tight and roast, basting frequently. When ready to serve, put on a hot platter and garnish with slices of lemon and wine or cranberry jelly. RABBIT WITH CAPER SAUCE. Roast as above, then strain the gravy, adding half a teacupful of capers and a teaspoonful of flour for thickening. GAME. 85 SPICED RABBIT (HASENPFEFFER). Cut up the rabbit after it has been thoroughly cleaned and lain in salt and water about an hour. Pour some vinegar over it and let it remain in this pickle over night, then put a lump of fresh butter about the size of an egg into a deep stew pan. Cut up an onion in it, adding one bay leaf, about a dozen peppercorns and part of a celery root. Lay the rabbit in this and stew, adding part of the vinegar that the rabbit was pickled in, and salt each piece slightly before stewing. When tender thicken with flour that has been browned in a spider with butter. Taste, if not spiced enough, add some white pepper and a very little mace. RAGOUT OF RABBIT. Cut the rabbit into small pieces; lay them in salted water one hour, then wipe each piece dry; sprinkle slightly with salt and ginger; cut up two onions in a porcelain-lined stew pan; add half a pound of butter; stew the onions until they are a light brown, then add a pint of red wine, two bay leaves, a dozen peppercorns, and let the rabbit stew in this until tender; then take up the pieces carefully, lay them on a platter, set them in a warm place until the gravy is finished Remove every particle of fat from the gravy and let it boil hard for a few minutes; then thicken with flour, strain through a hair sieve and pour over the ragout. Garnish with small pickled onion* and curly parsley. 86 GAME. FRICASSEED RABKIT. Clean one or two young rabbits; cut into joints and lay them in salt water half an hour or more; then wipe each piece on a clean towel, sprinkle slightly with a mixture of salt, pepper and ginger; put into a stewpan a piece of butter, an onion, cut up, some celery and parsley root; lay the pieces of salted rabbit upon this, pour a pint of water over all; cover and stew until ten- der. Then take out the pieces of rabbit and set in a dish where they will keep warm; thicken the gravy with the yelks of two well beaten eggs, adding gradually; if the gravy has boiled down very much, add half a cup of sweet cream; boil up once only and thicken with flour wet in cold cream. Just before serving, squeeze the juice of a lemon into the sauce, stirring all the while, and pour this over the rabbit. Serve at once. Apple compote or a compote of pears is a nice accom- paniment. FRIED RABBIT. Select very young rabbits, clean, cut into joints and soak in water slightly salted for an hour or more; wipe dry, sprinkle each joint with fine salt, pepper and ginger; roll in cracker crumbs, then in beaten egg and fry in hot butter or fat, as you would spring chickens. Fry brown and well done. Garnish with slices of lemon and OAME. 87 sprigs of parsley. Cranberry or currant jelly is usually served with fried or roast r abbit. Squir- rels are to be fried precisely like rabbits. BROILED RABBIT OR SQUIRREL. Clean thoroughly; lay in salt water an hour, then wipe dry. Have a clear, hot fire; heat the gridiron, wipe the rabbit dry and boil, turning often. When done, lay on a heated platter in which you have melted a lump of sweet butter; season with salt and pepper, cover with a hot platter and garnish with slices of lemon and curly parsley. Serve at once. BARBECUED RABBIT Is prepared precisely like broiled rabbit, cutting off the head only. RABBIT RAGOUT (SWEET AND SOUR). Prepare as usual. Set on to boil with one onion, a bay leaf, a few whole peppercorns, some cloves and stick cinnamon. Boil until tender, not forgetting the necessary salt; add half a tea- cupful of vinegar and the crust of a rye loaf. When tender, remove the rabbit to a heated plat- ter. Keep covered until the gravy has boiled down quite thick, adding brown sugar and ginger snaps to thicken the gravy. 88 GAME. VENISON ROAST. Rub the haunch well with salt and pepper and cover the meat entirely with a layer of butter. Have very little hot water in the roasting pan; cut up one onion and lay the haunch upon this. Your fire should be kept hot until the roast is done. Baste often, allow about twenty minutes to the pound to roast. When nearly done, add a goblet of claret and more butter and baste with this. When done, strain the gravy and thicken with flour. Spice with cloves and mace. Serve with currant jelly. VENISON STEAK. Heat the gridiron over a clear, hot fire. But- ter the bars slightly before putting on the steaks. Broil rapidly, turning often to keep in the juices. Have a warm platter at hand, with a piece of but- ter the size of an egg to dip your steaks in when done; salt and pepper, cover to keep hot; then heat a little claret, add a few spoonfuls of cur- rant jelly to it and pour over the steak just before serving. You may fry the steaks as you would beef, omitting tho wine. Use onions with it. Serve with slices of lemon. VENISON AND RABBIT PIE. Make a paste of one pound of flour, rub twelve ounces of butter into this and add the yelks of two eggs, a teaspoonful of salt and ice- GAME. 89 water enough to mix lightly. Roll and line a deep pie-plate with this and fill with the meat of venison or rabbit which has been previously stewed in the following manner: Cut the raw meat from the bones into small pieces, put them into a stew-pan with one onion; add salt, pepper and nutmeg; and just enough cold water to cover and boil until tender. Before filling this in the pie-crust, roll some flakes of butter in flour and put over the pie; cover with a thick layer of pastry and make a hole in the center of the top crust; bake slowly. In the meantime heat some port wine, into which you have thrown a few cloves and blades of mace. When the pie is nearly baked, pour this mixture into the pie through the hole in the top crust by means of a funnel; brush the top of the pie with beaten egg and return to the oven and bake a light brown. PRAIRIK CHICKEN. Clean and wash thoroughly in water in which you have put a little soda; rinse in clear water several times, and if time allows, let them lay in water half an hour or more; then wipe dry and fill with a good dressing; tie down the wings and legs with a cord, and stew, closely covered, with plenty of butter; or steam over hot water in a steamer until tender and then place them in a pan with a little butter, and brown. Serve with a tart jelly and garnish with parsley. 90 CAME. QUAIL ON TOAST. Split the birds down the back; clean nicely, wash thoroughly, then wipe dry, salt and pepper them and dredge with flour; pound down the breast bone so they will lie flat and place them in a buttered pan, closely covered, with a very little hot water, in a hot oven and roast until nearly done; then heat some butter or goose oil in a spider, and fry each piece a nice brown. Have the toast ready, buttered and laid upon a platter; place a quail upon each piece of toast. Thicken the sauce in the pan with a little flour and pour over the quails. QUAIL HE. After the quails have been cleaned, salt and pepper them and stuff them either with bread crumbs or oyster dressing and stew them, closely covered, for ten minutes at least. Line a deep pie plate with a thick, rich puff paste. Fill them in your pie plate, sprinkle with minced parsley and chopped hard-boiled eggs and flakes of butter rolled in flour; squeeze a little lemon juice over all and add the gravy that the birds were stewed in; cover with puff paste and bake slowly an hour at least. HGEON PIE. Prepare as many pigeons as you wish to bake in your pie; salt and pepper, then melt some fat GAME. 91 or butter In a stew pan, and cut up an onion in it, when hot, place in the pigeons and stew until tender. In the meantime line a deep pie plate with a puff paste; cut up the pigeons, lay them in, with hard boiled eggs chopped up and minced parsley; season with salt and pepper; put flakes of butter rolled in flour here and there; pour over the gravy the pigeons were stewed in and cover with a crust. Bake slowly until done. TO KEEP GAME FRESH. Draw and clean thoroughly as soon as possi- ble after it is killed, or as' soon as it comes into your possession; wash many times in clean water and then in salt water; wipe dry and salt and pepper; put a piece of charcoal into the cavity; cover with a cloth and hang up in a dark, cool place. Charcoal is a good preventive of de- composition and should always be kept in the refrigerator and in the cellar corners. .nEnoKANDum. IBEinORANDlTin. ME IBOBANDVn. ENTREES. Page. Sweetbreads, 93 Calf Brains, 94 Cod Fish Balls, 95 Goose Liver, 95, 96 Sulze von Kalbsfeussen, .... 96 Sweetbread Glace, 97 Chicken Fricassee, 98 Smoked Tongue, 99 Pressed Chicken, 99 Paprica, 100 Gefillte Milz, ------ 101 Stewed Milt 101 Boiled Tongue, 102 Tripe, 103 Aspic, 103 Gansleber in Sulz, 104 Gansleber Puree in Sulz, - 104 Boston Baked Beans, .... 104 (W) MEMO KAN DIM. ENTREES. SWEETBREADS. 1 I j ASH very carefully, and remove all bits of \XJ skin and fatty matter; cover with cold water, salt and boil for about fifteen min- utes, then remove from the boiling rvater and throw into cold water. Roll them in rolled cracker and beaten egg and fry in hot fat a nice brown. You may fry them without parboiling; just sprin- kle with salt and pepper, roll in cracker and egg, and fry very slowly and be sure they are well done. I recommend them either way. calf's brains (sour). Lay the brains in ice-water and then skin; they will skin easily by taking them up in your hands and patting them, this will help to loosen all the skin and clotted blood that adheres to them. Let them lay in cold salted water for an hour at least then put on to boil in half vinegar and half water (a crust of rye bread improves the flavor of the sauce); add one onion, cut up fine, some whole peppers, one bay leaf, one or two (S3) 94 ENTRKES. cloves and a little salt, boil all together about fifteen minutes. Serve on a platter and decorate with parsley. Eat cold. Inexpensive and nice. BRAINS (SWEET AND SOUR). Clean as described above; lay in ice-cold salted water for an hour; cut up an onion, a few slices of celery root, a few whole peppers, a little salt, a crust of rye bread; lay the brains upon this bed of herbs and barely cover with vinegar and water, boil about fifteen minutes, then lift out the brains with a perforated skimmer, and lay upon a platter to cool. Now take a "leb- kuchen," or some ginger bread (the former is preferable), some brown sugar, a spoonful of mo- lasses and half a teaspoonful of cinnamon, a few seedless raisins and a few pounded almonds, moisten this with vinegar and add to the boiling sauce; boil the sauce ten minutes longer and pour scalding over the brains. Eat cold and decorate with slices of lemon. This is a very nice dish for lunch or supper. CALF'S BRAINS FRIED. Clean as described in calf brains cooked sour; wipe dry, roll in rolled cracker flour, sea- son with salt and pepper and fry as you would cutlets. ENTREES. 95 COD FISH BALM. Put the fish to soak over night in lukewarm water; change again in the morning and wash off all the salt, cut into pieces and boil about fifteen minutes, pour off this water and put on to boil again with boiling water; boil twenty min- utes this time, drain off every bit of water, put on a platter to cool, pick to pieces as fine as possi- ble, removing every bit of skin and bone. When this is done, add an equal quantity of mashed potatoes, a lump of butter, a very little salt and pepper, beat up one or two eggs, a little milk if necessary, work all into a dough; flour your bands well and form into biscuits, fry in hot but- ter or drippings. You may prepare this the day before wanted and fry for breakfast. GOOSE LIVER If very large (not likely to get them too large) cut in half, dry well on a clean cloth, after having lain in salted water for an hour; season with fine salt and pepper, fry in very hot goose fat, add a few whole cloves; while frying cut up a little onion very fine and add, then cover closely and smother in this way until you wish to serve. Dredge the liver with flour before frying and turn occasionally. Serve with a slice of lemon on each piece of liver. 06 ENTREES. GOOSE LIVER WITH CHESTNUTS. Prepare as above and garnish with glaze chestnuts which have been prepared thus: Scald, uutil perfectly white, heat some goose fat or but- ter in a porcelain-lined kettle, throw in the nuts, adding a little white sugar, and glaze until a light brown. • • GOOSE LIVER WITH MUSHROOM SAUCE. Take a large white goose liver, lay in salt water for an hour at least (this rule applies to all kinds of liver); wipe dry, salt, pepper and dredge with flour, fry in hot goose fat; cut up a piece of onion, add a few cloves, a few slices of celery, cut very fine, whole peppers, one bay leaf*, and some mushrooms; cover closely and stew a few min- utes; add lemon juice to sauce. SULZE VON KALBSFUESSEN (CALP'S FOOT JELLY). Take one calf's head and four calf's feet, and clean carefully; let them lay in cold water for half an hour at leas* Set on to boil in a porce- lain-lined kettle, with four quarts of water; add two or three small onions, a few cloves, salt, a teaspoonful of whole peppers, two or three bay leaves, juice of a large lemon (extract the seeds) and a cupful of white wine and a little white wine vinegar (just enough to give a tart taste). Let this boil slowly for five or six hours (it must boil ENTREES. 97 antil it is reduced one-half); then strain through a fine hair sieve and let it stand ten or twelve hours. Remove the meat from the bones and when cold cut into fine pieces; add also the boiled brains (which must be taken up carefully to avoid falling to pieces); skim off every particle of fat from the jelly and melt slowly in the porcelain- lined kettle; add a teaspoonful of sugar and the whipped whites of three eggs, and boil very fast for about fifteen minutes, skimming well. Taste, and if not tart enough, add a dash of vinegar. Strain through a flannel bag; tie the uag on a door knob with a bowl underneath to catch the juice or jelly. Do not squeeze or shake it until the jelly ceases to run freely; then remove the bowl and put another under, into which you may press out what remains in the bag (this will not be as clear, but tastes quite as good). Wet your mould, put in the jelly and set in a cool place. In order to have a variety, wet another mould and put in the bits of meat, cut up, and the brains and last the jelly; set this on ice. It must be so thick that you can cut it into slices to serve. SWEETBREAD GLACE, SAUCE JARDINIERE WITH BAKED SPAGHETTI. Put on some butter or poultry drippings to heat in a deep saucepan; cut up an onion, shredded very fine, then put in the sweetbreads, which have been picked over carefully and laiD 98 ENTREES. in salt water an hour before boiling. Salt and pepper the sweetbreads before putting in the ket- tle, slice two tomatoes on top and cover up tight and set on the back of stove to simmer slowly; turn once in awhile and add a little soup stock. Boil a handful of string beans, half a can of canned peas, a handful of currants, cut up extremely fine, with a piece of butter or drippings, a little salt and ground ginger. When the vegetables are tender, add to the simmering sweetbreads. Thicken the sauce with a teaspoonful of flour. Boil the spaghetti in salted water until tender. Line a pudding dish, after being greased, fill in with the boiled spaghetti, pour over some cream, which has been thickened with a little flour (if you object to the cream or milk, just serve boiled in salted water). Bake the spaghetti about ten minutes. Have the sauce boiled down quite thick. Serve with the sweetbreads. CHICKEN FRICASSEE, WITH NOODLES. Prepare a rich chicken fricassee (receipt for which you will find among poultry receipts; see index), but have a little more gravy than usual. Boil some noodles or maccaroni in salted water; drain, let cold water run through tnem, shake them well and boil up once with chicken. Serve together on a large platter. Very nice. ENTREES. 99 SMOKED TONGUE. Put on to boil in a large kettle, fill with cold water, enough to completely cover the tongue; keep adding hot water as it boils down so as to keep it covered with water until done. Keep covered with a lid while boiling and put a heavy weight on the top of the lid so as not to let the steam escape; if you have an old fiat iron use it as a weight. It should boil very slow but steady for four hours. When tongue is cooked set it outdoors to cool in the liquor in which it was boiled; this will keep it nice. If the tongue is very dry, soak over night before boiling. In serv- ing slice very thin and garnish with parsley. PRESSED CHICKEN. Boil one or more chickens just as you would for fricassee, using as little water as possible; when tender remove all the meat from the bones and take off all the skin; chop as fine as possi- ble in a chopping bowl (it ought to be chopped as fine as powder); add all the liquor the chicken was boiled in, which ought to be very little and well seasoned. Press it into the shape of a brick between two platters, and put a heavy weight over it so as to press hard (if pressed properly it will ornament the table); set away to cool in ice- chest, garnish nicely with parsley and slices of lemon before sending to the table. It should be placed whole upon the table, and sliced as served; 023472; 100 ENTREES. serve pickles and olives with it Veal may be pressed in the same way, some use half veal and half chicken, which is equally as nice. PAPRICA (HUNGARIAN HASH). Take about two pounds of round or flank steak, have your butcher remove every particle of skin, and cut it up for you into small square pieces, dice shape. Heat some fat or goose oil in a deep stewpan; cut up half an onion very fine,when slightly browned put in the meat, cover up tight, and stew on the back of the stove. Stew about half a dozen potatoes, which have been pared, washed and also cut dice-shape, add to the meat; salt to taste and add a scant half teaspoonful of paprica (this is an imported red pepper that grows in Hungary, it looks like Cayenne, but tastes very mild compared to it, and is also of a different shade of red); then add half a teacupful of hot water and boil another half hour, keeping covered closely all the time. This is a favorite dish with most gentlemen. You may find the paprica at most any first-class German grocer's. GEFILLTE MILZ (MILT). Clean the milt by taking off the thin outer skin and every particle of fat that adheres to it, then lay it on a clean board, make an incision, with a knife through the center of the milt, tak- ing care not to cut through the lower skin, and ENTKEES. 101 scrape the milt with the edge of a kitchen spoon, taking out all the blood you can without tearing the milt and put it into a bowl until wanted. In the meantime dry the bread which you have pre- viously soaked in water, in a spider in which you have heated some suet or goose oil, and cut up part of an onion in it very fine; when the bread is thoroughl}' dried, put it with the blood scraped from the milt; break into it also two or three eggs, half a teaspoonful of salt, pepper, nutmeg and a very little thyme (leave out the latter if you object to the flavor), and add a speck of ground ginger instead. Now work all thoroughly with your hands and fill in the milt. The way to do this is to fill it lengthwise all through the center and sew it up; when done prick it with a fork in several places to prevent its bursting while boil- ing. You may parboil it after it is filled, in the soup you are to have for dinner, then take it up carefully and brown slightly in a spider of heated fat; or, you may form the mixture into a huge ball and bake it in the oven with flakes of fat put here and there, basting often. Bake until a hard crust is formed over it. You may add the skin of the milt to your soup, it will add to its rich- ness and flavor. STEWED MILT. Clean the milt thoroughly and boil with your soup meat; set to boil with cold water and 102 ENTREES. let it boil about two hours, then take it out and cut into finger lengths; then prepare the follow- ing sauce: Heat a spoonful of nice drippings in a spider; when hot cut up a clove of garlic very fine and brown slightly in the fat; add a spoon- ful of flour, stirring briskly; pepper and salt to taste and thin with soup stock; throw in the pieces of milt and let it simmer slowly. If the sauce is too thick, add more water or soup stock. Some add a few carroway seeds instead of the garlic, which is a matter of taste. This is one of the cheapest meat dishes made and is very palat- able. BOILED TONGUE, SWEET AND SOCR. Lay the fresh tongue in cold water for a couple of hours, then put it on to boil in enough water to barely cover it, adding salt; boil until tender. To ascertain when tender run a fork through the thickest part; a good rule is to boil it, closely covered, from three to four hours steadily. Pare off the thick skin which covers the tongue and cut into nice even slices, and sprinkle a little fine salt over each piece, then prepare the following sauce: Put a spoonful of nice drippings in a porcelain-lined kettle or spider (goose fat is very good); cut up an onion in it, add a tablespoonful of flour, stir, adding gradu- ally about a pint of the liquor the tongue was boiled in; cut up a lemon in slices, remove the ENTREES. 103 seeds, and add a handful of raisins, a few pounded almonds, a stick of cinnamon and a few cloves, sweeten with two heaping tablespoonfuls of brown sugar, in which you have put half a tea- spoonful of ground cinnamon, a tablespoonful of molasses and two tablespoonfuls of vinegar. Let this boil, lay in the slices of tongue and boil up for a few minutes; taste, if too sweet, add more vinegar; if too sour, more sugar. TRIPE. Take tripe that has been boiled tender, but not pickled; clean it in several waters; cut into strips about two or three inches long and a quar- ter of an inch in width. Make a sauce as fol- lows: Put a spoonful of fat in a spider, add a spoonful of flour, salt and pepper and a speck of ginger; cut up a clove of garlic as fine as pos- sible and add to the heated fat before adding the flour; add hot water and pour over the tripe and boil slowly for a couple of hours. Boil the tripe in salted water before adding the sauce. The oftener this is warmed over the better. aspic (solz). Set on to boil six calf s feet, chopped up, two or three pounds of beef and one calf s head with three quarts of water and one bottle of white wine. Add two celery roots, three or four small onions, a bunch of parsley, one dozen whole peppercorns, half a dozen cloves, two bay leaves and a table- 104 EXTREES. spoonful of fine salt. Boil steadily eight hours, then pour through a fine hair sieve; when cold re- move every particle" of fat and set on to boil again, skimming until clear. Then break three or four eggs, shells and all, into a deep bowl, beat them up with a pint of vinegar, pour some of the soup stock into this and set all back on the stove to boil up once, stirring all the while; then remove from the fire and pour through a jelly-bag as you would jelly. Fasten the bag to a doorknob and put howl under it; pour into cups or one large mould. Set on ice. GANSLEBER IN SULZ. Fry a large goose liver in goose fat; season with salt, pepper, a few whole cloves and a very little onion. Cut it up in slices and mix with the sulz and the whites of hard-boiled eggs. Cut into fanciful shapes. GANSLEBER PUREE IN SULZ. After the liver is fried, rub it through a sieve or collander and mix with sulz. BOSTON BAKED BEANS. Soak the beans in water over night; in the morning change water and parboil them gently for two hours. Then rinse them in fresh water and put them in a pot with a good-sized piece of salt pork, with a streak of lean in it. Then bake the beans slowly all day in the oven, taking care to have plenty of water in the pot while cooking. They are better warmed over next day. MEMORANDUM. mElHORANDUM. EGGS. Page. Boiled Eggs, 106 Omelet, plain, 106, 107 Baked Omelet, 107 Sweet Omelet, 108 Herb Omelet, 108 Baked Eggs, 108 Eggs Piquant, - - - 108 Poached Eggs, 110 Egg Barley, 110 EGGS. BOILED EGGS. BE sure the eggs are fresh before you attempt to boil them. Have ready a stew-pan of boiling water; put in the eggs carefully with a tablespoon, so as not to crack them. If you want them soft, boil steadily for three min- utes; if hard, eight or ten minutes. Another way is to put them in a dish and pour boiling water over them; cover up and in fifteen minutes they are ready to be served. Still another way to boil eggs is to put the eggs on in cold water and let them just crime to a boil. Hard-boiled eggs should be thrown into cold water as soon as they are taken from the fire; that will prevent the yellow from turning color. OMELET. One egg one teaspoonful of corn-starch, four tablespoonfuls of milk and a pinch of salt. Sep- arate the yelk from the white, beat the yelk; wet the corn-starch with the milk; now add the milk to the beaten yelk, and add a pinch of salt. Beat the white of the egg with a fork until it is per- 106, EGGS. 107 < fectly stiff. Heat butter in griddle; pour in the omelet and bake. When done on both sides sprinkle well with powdered sugar, roll and serve immediately. You may pour a tablespoonful of brandy over it and light it; send to the table in flames. OMELET FOR ENTIRE FAMILY. Take from four to six eggs, whites separate, allow a tablespoonful of corn-starch for each egg, and a cup of milk for every two eggs, not forget- ting the salt. BAKED OMELET. Six eggs, two tablespoon! uls of flour, a pinch of salt, one cup of cold milk; wet the flour with a little of the milk, then add the rest of the milk and the yelks of the eggs; beatithe j^hites of the eggs to a stiff froth and pour into the flour, milk and yelks; put a piece of butter into a spider and let it get hot, but not so hot that the butter will burn; tL >u pour the mixture in and put in a moderate oven to bake in the spider; it takes about ten minutes to bake; then slip a knife un- der it and loosen it and slip off on a large plate; ''sift powdered sugar on top and serve with a slice %i lemon. OMELET FOR ONE. One egg, beat white separate; one teaspoon- ful of corn-starch dissolved in four tablespoon- 108 EGGS. fuls of cold sweet milk, a pinch of salt. You may brown on both sides or roll, spread with compote, or sprinkle powdered sugar thickly over it. Serve at once. SWEET OMELET. Take six eggs, beat whites and yelks well, add a pinch of salt and a teaspoonful of brandy. Fry in a spider quickly and spread with a compote of huckleberries or any other fruit; roll up the omelet, pour a very small wineglassful of rum over it, light it, and serve at once You may omit the fruit and just use pulverized sugar over and between. HERB OMELET. Take six eggs, beat well in a bowl; add two tablespoonfuls of cold water; then add a quarter of a teaspoonful of salt, a pinch of pepper, a tea- spoonful of chopped parsley, a quarter of a tea- spoonful of grated onion, a teaspoonful of fine butter, shaved in little pieces. Mix well with a wooden spoon; dissolve in the spider two ounces of butter, then add at once the beaten eggs, etc., inclining the spider to the handle for an instant, then shake the omelet into the center, turn up the right edge, then the left; fry briskly five minutes and serve. SWEET OMELET. Beat up the whites of four eggs and the yelks of six, add salt; heat a lump of butter in a spider, EGGS. 109 as soon as hot pour in the mixture and as soon as set spread with preserves of any kind and fold. Serve with powdered sugar. EGG8 BAKED. Butter a shallow baking-dish and break the eggs on it, one at a time being careful not to break the yelks; put on each egg a bit of butter, a little pepper and salt; bake in the oven from four to six minutes. EGGS PIQUANT. Set to boil the following mixture in a porce- lain-lined kettle: Pour into the kettle water to the depth of about one inch, adding a little salt and h alf a cup of vinegar. When this boils, break in as many fresh eggs, one at a time, as you desire to have do this carefully so as not to break the yelks; as soon as the whites of the eggs are boiled, take up carefully with a perforated skimmer and lay in cold water, then remove to a large platter, pour over the following sauce: Strain the sauce the eggs were boiled in, and set away until you have rubbed or grated two hard-boiled eggs, yelks only; add a tablespoonful of butter, rub very hard; add some sugar and part of the strained sauce, boil up once and pour over the eggs; gar- nish with parsley. 110 EGGS. POACHED EGGS. Heat water in a deep, clean frying-pan; when the water boils, break the eggs, one at a time, in a saucer and slip into the boiling water; salt the water and pour the boiling water over the eggs; boil about four minutes; take up with a perfor- ated skimmer, drain and lay upon nicely buttered toast, sprinkle with salt and pepper. Put two eggs on each piece of toast, unless you have cut the toast into round pieces, then one egg will an- swer. GEROESTETE FERVELCHEN (eIRGRAOPEN) EGG BARLEY. Make just as you would a noodle dough, only stiller, by adding and working in as much flour as possible, then grate on a coarse grater; epread on a large platter to dry; boil in salt water or milk, which must boil before you put in the egg barley; boil until thick. Serve with melted butter poured over them. A simpler and much quicker way is to sift a few handfuls of flour on a board; break in two or more eggs, and work the dough by rubbing it through your hands until it is as fine as barley grains. nEiaoRANDum. MEITlORANDCm. VEGETABLES. Pago. Time-table, - 112 Potatoes, how to prepare, - 112 Boiled Potatoes, - 113, 114 Baked Potatoes, - 113, 115 Mashed Potatoes, 114 Stewed Potatoes, - - - 114,113 Fried Potatoes, - 116 Saratoga Chips, 116 Potato Puff-, 116,121 Imitation New Potatoes, - 117 Potato Ribbon, - 117 Roast Sweet Po- tatoes, - 118, 125 Boiled Sweet Po- tatoes, - - 118 Fried Sweet Po- tatoes, - 118 Bohemian Potato Puff, - - 119 Green Corn, - 119 Stewed Toma- toes, - 120, 125 Page. Kohlraben, - 120 Cauliflower, - 121 Imitation Caul- iflower, - 122 Spinach, - - 122 Canned Corn, - 123 Potato Croquettes, 124 Canned Aspara- gus, - - 124 Red Cabbage, - 125 Beets, - - 126 Horseradish, - 126 Snap Bean?, 126, 127 Carrots, - - 127 Succotash, - • 128 Lima Beans, - 128 Baked Tomatoes, 128 Fried Tomatoes, 129 Escaloped Toma- toes, - - 129 Canned Green Peas, 129 Sour Beans, - 130 Dried Beans, - 130 Spanish Onions, - 130 Oyster Plant, - 131 Egg Plant, - 132 am ^ VEGETABLES. TIME-TABLE FOB VEGETABLES. PEAS, potatoes, asparagus, corn, summei squash, tomatoes, rice, spinach, half an hour. Young beets, young turnips, young carrots and parsnips, baked potatoes (sweet and Irish), also string beans, three quarters of an hour. New onions, new cabbage, winter squash, oyster plant, cauliflower, shelled beans, shelled peas, one hour. Winter carrots, onions, cabbage, turnips, beets and mushrooms, two hours. Always have your vegetables as fresh as pos- sible. Before putting on to boil pick over care- fully and lay them, when peeled, in cold watei and let them remain there for half an houi before cooking; put on to boil in salted water. Be sure that they are thoroughly done and always serve steaming hot. POTATOES. No vegetable, perhaps, is as a rule, more care- lessly cooked than the potato. This is to be re iH2) VEGETABLES. 113 gretted, as it is one of the most valuable of vege- table foods, and no dinner is complete without it. The most economical method is to cook them in their "jackets," as the waste caused by paring is at least fourteen per cent., while when cooked in the skin, it is but five per cent. The salts, more- over, which add flavor to the potato, lie next to the skin, and they are largely lost when peeled. Potatoes should be put on to boil in hot water, allowing half an hour to boil; when done, pour off the water and set them on the back of the stove to dry before serving. Don't forget to salt —about a tablespoonful. POTATOES WITHOUT THE SKIN. Pare very thin; lay in cold water for half an hour; have ready a pot of boiling water, salted, of course, drop in the potatoes and keep them at a quick boil until tender; drain off the water, sprinkle with a little fine salt and put a lump of butter over them; shake the pot and add a little chopped parsley or chives and serve immediately, as potatoes spoil if kept standing too long. BAKED POTATOES. Select fine, smooth potatoes and boil them about twenty minutes; drain off the water, re- move the skins and pack in a buttered dish; lay a small piece of butter on each potato, sprinkle with salt and pepper and sprinkle fine bread 114 VEGETABLES. crumbs over all, with a few tablespoonfuls of cream. Bake until a nice light brown. Serve in the same dish. Garnish with parsley. MASHED POTATOES. Old potatoes may be used (in fact it is the only way that old potatoes should be sent to the table). Pare and let them lie in cold water until time to cook. Boil in salt water, drain thoroughly when done and mash them in the pot with a po- tato masher, working in a large tablespoonful of nice butter and enough milk to make them re- semble dough, and be sure not to leave any lumps form in your dish. Garnish with parsley. NEW POTATOES (HOW TO BOIL). Scrape off all the skins and boil half an hour in salted water; drain, salt and dry for a few minutes, then pour melted butter and sprinkle parsley over them and serve. STEWED POTATOES. Pare and quarter; soak in cold water and put on to boil. When almost done drain off the water, add a cupful of milk, a tablespoonful of butter, a little chopped parsley and cook awhile longer. Thicken with a little flour (wet with cold water or milk), then stir and take from the fire. You may use soup stock in place of the milk, some prefer it; a matter of taste. VEGETABLES. 115 STEWED POTATOES. Put a tablespoonful of drippings or butter in a porcelain-lined kettle. When hot cut up an onion fine and throw it in the hot fat and cove:, closely; then put in your potatoes, which have been previously pared, washed, quartered and well salted; cover them tight and stew slowly until soft, stirring them occasionally; then heat in a spider a very little butter or drippings; brown in this a spoonful of flour; add some soup stock, vinegar and chopped parsley. Pour this over the potatoes, boil up once and serve. BAKED POTATOES. Wash large potatoes (Prince Alberts are best) and bake in a quick oven until soft, say three quarters of an hour, to be eaten with butter and salt. This is the most wholesome way of cooking potatoes, and the only way that invalids should ever eat them. STEWED POTATOES WITH 0NI0NS. Take small potatoes; pare and wash them very clean; use one onion to about ten potatoes; add butter or goose-oil (in fact any kind of drip- pings from roast meat will answer), then put them in a pot or spider. When hot cut up an onion very fine and throw in the boiling fat, then add the potatoes; salt and pepper to taste. 116 VEGETABLES. Pour some water over all (not too much), cover up tight and let them simmer for about three quarters of an hour. These are very nice. If you like them sour, you may add a little vinegar, which is also very nice FRIED POTATOES. Cut up some raw potatoes quite thin, salt and pepper and throw in boiling fat in spider. Cover up at first, to soften them. Turn them frequently to prevent burning; then remove cover to brown slightly. SARAT0GA CHIPS. Get a spider made for this purpose, and pro- ceed as above; but do not cover and do not take as many potatoes at one time. FRIED POTATOES. Take potatoes left from the day before or some that you have just cooked in their "jackets," pare, slice, add more salt if necessary; add a very little pepper; heat some butter or fat in a spider, and if you like, add some chopped onion before you put in the potatoes; fry, turning fre- quently and carefully so as not to burn or break up the slices; add more butter if necessary. POTATO PUFFS. Take mashed potatoes; season with nutmeg, pepper and salt; add one or two eggs, well beaten; VEGETABLES. 117 mix together well and make into balls; flour your hands well, turn over in cracker or bread crumbs and fry in hot fat. This is a nice way to use up cold mashed potatoes left over from the day before, and make a nice side dish, especially for breakfast. IMITATION NEW POTATOES. This is rather a troublesome dish, and re- quires considerable time and patience to prepare, as they are to represent "new potatoes." Of course this only done when new ones are not to be had or are too expensive. Well, to begin: First buy a potato cutter at a first-class hardware store, and with it cut the potatoes to the size of hickory nut, then fry or steam; when cooked they just look like new potatoes; especially nice to garnish meats. You may also parboil and brown in fat, or boil and add parsley like you would with new potatoes. The remainder of the raw potatoes may be boiled and mashed or fried into ribbons; for there is a good deal of waste in cutting with this little instrument. POTATO RIBBON. Pare and lay in cold water (ice-water is best) for half an hour; select the largest potatoes, then cut round and round in one continuous curl-like strip (there is also an instrument for this purpose which costs.but a trifle); handle with care, fry a 118 VEGETABLES. few at a time for fear of entanglement; arrange nicely on a platter, then serve. Use plenty of fat, they must swim in it Garnish meats hand- somely. ROAST SWEET POTATOS. These are commonly called "baked" sweet potatoes. Select those of uniform size; wash, and roast in oven until done, which you can easily tell by pressing the potatoes; if done they will leave an impression when touched. Require three-quarters of an hour. Serve in their "jackets;" eat with nice butter. BOILED SWEET POTATOES. Put on in cold water, without any salt, and boil until a fork will easily pierce the largest; drain off the water and dry for a few minutes. FRIED SWEET POTATOES. Boil, peel and cut lengthwise into slices a quarter of an inch thick; fry in sweet drippings or butter (cold boiled potatoes may also be fried in this way). When I roast fowl or meat of any kind, I take either sweet.or Irish potatoes, or both, pare, wash, salt them and lay them around the meat and let them roast for about an hour (three quarters of an hour will do); turn about once, so as to have them nicely browned. They are best cooked this simple way, and being in the oven require less room. VEGETABLES. 119 BOHEMIAN POTATO TCFF. Pare.wash and bnil potatoes until soft enough to mash well; drain off nearly all the water, leaving just a little; add a small handful of salt and return to the stove. It is better to boil the p tatoes in salt water and add more salt if neces- sary after mashing. Sift half a cupful of flour into the potatoes after returning to the fire, and keep covered closely for about five minutes; then remove from the stove and mash them as hard as you can, so as not to have any lumps; they must be the consistency of dough and smooth as vel- vet. Now put about two large spoonfuls of goose- fat in a spider, chop up some onions very fine and heat them until they become a light brown, take a tablespoon and dip it in the hot fat, and then cut a spoonful of the potato dough with the same spoon and put it in the spider, and so on until you have used it all up. Be careful to dip your spoon in the hot fat every time you cut a puff. Let them brown slightly. If youhave ever tried this you will always have this dish at least once a week during the winter, as old potatoes are always palatable prepared in this way. GREEN CORN. Select young, evergreen sugar corn, full- grown; test by pressing it with your finger nail; if good, the milk will escape readily. Strip off M E ROHAN DU HI. ENTREES. Page. Sweetbreads, ----.- .93 Calf Brains, 94 Cod Fish Balls, 95 Goose Liver, 95, 96 Sulze von Kalbsfeussen, .... 96 Sweetbread Glace, ----- 97 Chicken Fricassee, 98 Smoked Tongue, 99 Pressed Chicken, 99 Paprica, 100 Gefillte Milz, ------ 101 Stewed Milt 101 Boiled Tongue, 102 Tripe, 103 Aspic, - 103 Gansleber in Sulz, 104 Gansleber Puree in Sulz, ... - 104 Boston Baked Beans, ... - 104 (M) 120 VEGETABLES. the outer leaves, turn back the inner ones and pick off every thread of silk, and re-cover the ear with the thin husk nearest it; put into boiling ^alt water and boil closely covered from twenty to thirty minutes; when done, cut off the stalks close to the cob and rub off the remaining husk? with a napkin. Send to the table steaming hot. Eat with butter, salt and pepper. STEWED T0MATOES. Pour boiling water over ripe tomatoes and skin them; then cut them up and put them into an earthern or porcelain-lined stew-pan, and let them cook slowly a few mnutes; season with salt, pepper and a lump of fresh butter and a heaping tablespoonful of brown sugar. Do not allow them to cook but a few minutes longer, or their flavor will be spoiled. If the sauce is too thin thicken with a scant teaspoonful of corn starch, wet with a little cold water, before adding. Eat cold or hot . KOHLRABEH. Strip off the young leaves and boil in salt water; then peel the heads thickly, cut into round, thin slices and lay in cold water for an hour. Put on to boil a breast of mutton or lamb, which has been previous y well salted, and spice with a little ground ginger. When the mutton has boiled half afi hour add the sliced kohlrabeq, " VEGETABLES. 121 and boil covered; in the meantime, drain all the water from the leaves, which you have boiled separately, and chop them, but not too fine, and add them also to the mutton; when done thicken with flour, season with pepper and more salt if needed. You may omit the leaves if you are not fond of them. CAUT.iri.OWKR. Pick off the leaves and cut the stalk close to the bottom of the flower, being careful not to break the bunch; lay it in cold salt water for half an hour and examine carefully, for fear of worms lurking among the flowers; tie the cauli- flower in a napkin or some coarse net and put it ip hot water to boil, adding salt, of course; boil about fifteen minutes steady; lift the cauliflower up carefully, lay in a hot vegetable dish and cover until the following sauce has been prepared: Heat a cupful of cream; beat the yelks of two eggs light, wet a teaspoonful of corn starch,with with a little cold milk, and add a little grated nutmeg; add all of this to the heated cream, boil up once, pour over the cauliflower and serve im- mediately. It darkens with standing. You may omit the eggs if you prefer, and use half a cupful of the water the cauliflower was boiled in, and add a lump of butter. 122 VEGETABLES. IMITATION CAULIFLOWER. Boil a head of cabbage as directed ber'ow; when cold, chop up quite fine and beat up a couple of eggs, a tablespoonful of butter, half a cup of sweet cream, add salt, pepper and nutmeg to taste; stir up well, mix thoroughly with the cabbage and bake in a buttered dish. Eat hot. WHITE CABBAGE. Reject the outer green leaves, cut the cabbage in quarters and lay for an h' ur in cold water; then put on to b-il in hot water for fifteen min- utes; pour off this water and fill up again with boiling water; add salt and boil until tender. Always boil cabbnge in two waters. Three quar- ters of an hour will cook a good sized head of cabbage when young Drain well, heat some nice drippings or butter in a spider, throw in a tablespoonful of flour, stir slowly, add some soup stock, gravy from roast beef, or cream; season with white pepper and salt and pour over cab- bage. You may boil some potatoes with the cabbage; cut them into dice. spinach. I can't help but stop and laugh at a "young housekeeper,'' a very dear friend of mine, who once bought a quart of spinach for a company dinner of six. You may imagine her surprise and chagrin when the spinach was served in a 124 VEGETABLES. VELVET POTATO PUFFS. Pare potatoes, put on to boil as usual, with salt; when done throw off almost all the water, leaving just a little; then set back on the fire again and sift on them about half a cupful of flour; cover them up and let them steam for about five minutes. Now take them off and mash them with a potato-beetle as hard as you can, until they are a perfectly smooth dough; taste and be sure you have them well salted. Now brown some onions, cut up very fine, in goose fat (enough of it), dip a tablespoon in the heated fat and cut out puffs with it from your potato dough, lay each puff in the spider with the heated.fat and onion until all is used up. Serve hot. You may use butter in place of fat if you so prefer. POTATO CR0QUETTES. Work into two cups of mashed potatoes a tablespoonful of melted butter — work until smooth and soft; then add two eggs beaten to a froth, and beat all together with a wooden spoon; season with salt and nutmeg, and roll into balls with floured hands. Roll each in beaten egg and cracker crumbs; fry in hot butter or fat. As soon as fried, drain perfectly dry. CANNED ASPARAGUS. Heat the asparagus and pour over it the fol- lowing sauce: Take a cupful of the sauce off VEGETABLES. 125 the asparagus, providing it is not bitter (if it is, do not use it), or a cupful of soup stock or water; add a tablespoonful of flour, three tablespoonfuls of sweet cream, grated nutmeg, a lump of butter and pour over the asparagus; remove from the fire or it will curdle. For a large family you may double the quantity. CANNED TOMATOES, STEWED. Salt and pepper; add a lump of butter the size of an egg and a tablespoonful of sugar; thicken with a teaspoonful of corn starch wet with a tablespoonful of cold water, stir into the tomatoes and boil up once. BOAST SWEET POTATOES. Pare, cut lengthwise and salt, put them around roast meats or poultry of any kind; roast about three-quarters of an hour, or until brown. BED CABBAGE. Cut fine on slaw-cutter; salt, mix well, cut up a sour apple with it. Now take a porcelain-lined kettle; heat in it about a tablespoonful of goose oil or drippings; cut up an onion very fine, throw it in the cabbage and stew slowly, covered up; add a little hot water after it boils about five minutes; when tender put in a little vinegar, a few cloves, some brown sugar and ajittle cinna- mon; taste, if necessary add more sugar. 126 VEGETABLES. BEETS. Clean them nicely, but do not pare them; leave on a short piece of the stalk so as to keep them a nice red ; put en to boil, well covered with water. Young beets will cook tender in an hour; old ones require several hours' boiling. When done, skin quickly while hot, and slice them into a bowl. Put on salt, pepper and a tablespoonful of brown sugar, some caraway seed and' pour vinegar over all. Another way to prepare beets is to grate them and mix with equal parts oi grated horseradish. Very nice. HORSEBADISH. Pare and grate over a hot stove or where there is a draught of air (do this to prevent shedding too many tears); use white wine vine- gar and add a tablespoonful of sugar. Keep air- tight. STRING OR GREEN SNAP BEANS Cut off the tops and bottoms and " string" carefully; break the beans in pieces about an inch long and lay them in cold water, with a lit- tle salt, for ten or fifteen minutes. Heat some drippings or butter in a stew-pan, in which you have cut up part of an onion and some parsely; cover this and stew about ten minutes; in the meantime, drain the beans, put into the stew-pan and stew until tender, adding a little soup stock VEGETABLES. 127 now and then. Sift in a spoonful of flour and season with salt and pepper; add meat gravy or soup stock—this will improve them. You may pare about half a dozen potatoes, cut into dice shape, and add to the beans. If preferable, you may add cream or milk instead of soup stock. CARROTS BOILED WITH CABBAGE. Pare the carrots and cut them into finger lengths, in thin strips Put a breast of lamb or mutton on to boil, having previously salted it well; when boiling, throw in the carrots and cover closely. Prepare the cabbage as usual and lay in with the mutton and carrots; boil two hours at least; when all has boiled tender, skim off some of the fat and put it into a spider; add to this a spoonful of flour, a spoonful of brown sugar and half a teaspoonful of cinnamon. Keep adding gravy from the mutton until well mixed, and pour all over the mutton and vegetables. Serve together on a platter. Very fine; even better warmed over. In salting the mutton add a little ground ginger. You will find it improves the flavor of the stew very much. STRIHG BEANS WITH TOMATOES. Cut off both ends of the beans, string them carefully and break into pieces about an inch in length and boil in saltwater; when tender drain off this brine and add fresh water (boiling from VEGETABLES. 129 »kin side down. Season with salt and pepper, and place in a hot oven. When done take up carefully place in the dish you intend to serve them in, putting flakes of butter over each one. FRIED TOMATOES. Cat large, sound tomatoes in halves and flour the insides thickly; season with a little salt ami pepper. Allow the butter to get very hot before putting in the tomatoes; when brown on one sid**, turn; when done serve with hot cream or thicken some milk and pour over the tomatoes hot. ESCAL0PED TOMATOES. Scald the tomatoes and pare off all the skin; line an earthen baking dish, well buttered, with a layer of cracker crumbs and small bits of but- ter, then a layer of tomatoes with a very little brown sugar sprinkled over them; then another layer of cracker crumbs, seasoned with butter, pepper and salt, and then another layer of toma- toes, until your dish is filled; let the last layer be cracker crumbs; put flakes of butter here and there over this. Bake half an hour. One or two table?poonfuls of rich cream poured over the top layer is an improvement. CANNED GREEN PEAS. Use the imported canned peas for "extra occasions." Heat, add a tablespoonful of sugar 130 VEGETABLES. some minced parsely and a teaspoonful of flour wet with cold water to thicken. A piece of fresh butter improves them. You may prepare them in sweet cream, which is also very nice; use about half a cupful with a teaspoonful of flour. SOUR BEANS If you use canned string beans, beat some fat in a spider, put in a spoonful of flour; brown slightly; add a handful of brown sugar, a pinch of salt, some cinnamon and vinegar to taste; then add the beans and let them simmer on the back of the stove, but do let them burn. The juice "f pickled peaches or pears is delicious in preparing sweet and sour beans. DIUED BEANS Must be soaked over night, then boiled in salted water until tender; drain and prepare same as sour beans, or with salt and pepper, and thicken by heating some butter or drippings in a spider; stir in a spoonful of flour and some soup stock; pour this over the beans and boil for a few minutes. SPANISH ONIONS. Pare and throw into hot salted water and boil. After boiling half an hour change the water, renewing the water three times, using boil- ing water each time. Fifteen minutes before VEGETABLES. 131 time to serve, heat in a saucepan a little sweet cream (half a teacupful), adding a spoonful oi butter, and stir all the time until the butter is melted. Season with salt and pepper. Drain the onions out of the water and boil them up once in this hot cream. OYSTER PLANT, OR SALSIFY. Scrape the roots thoroughly, dropping each into cold water as soon as cleaned. Cut in pieces an inch long; put into a stew-pan with enough hot salted water to just cover them, and stew tender; then pour off most all the water; add about a pint of milk and boil ten minutes longer; add a piece of butter, pepper and salt to taste; thicken with flour. FRIED OYSTER PLANT. Scrape the roots, dropping each into cold water as soon as it is cleaned, and leave them in the water about fifteen minutes. Boil whole un- til tender; drain when cold and mash with a po- tato beetle, picking out all the fibres; mix with a little milk, about a tablespoonful of butter, salt, pepper and two eggs; heat the eggs light before adding. Make into round cakes, dip in hot flour and fry in hot butter a light brown. 132 VEGETABLES. PRIED EGO PLANT. Cut the egg plant into very thick slices ; pare carefully and lay them in salt water for half an hour; then wipe each piece dry and dip in beaten egg and cracker crumbs; fry in hot butter until nice and brown. M UIOB iNDVin. SALADS. Page. Remarks. - 134 Sweetbread, 134 Mayonnaise, 135 Oyster, 136 Asparagus, 136 Lobster, 136 Salmon, 137 Italian, 137 T. mato, 138 139 Vegetable, 139 Neapolitan, 139 Chicken, 140 Mayonnaise. 141 Chopped Cabbnge 141 Cucumber, 142 Lettuce, 112 143 Unique Potato, 144 Haeringsalat, 144 Celery, 115, Uq Polish, 146 Salad Dressing, 146 Russian, - 147 (1331 SALADS. SALADS are becoming so popular that scarcely a meal can be called complete without some kind of salad. In fact, at receptions and lunch parties all that is required is a good salad accompanied by " cheese sticks," coffee, hot rolls, and dessert, of course, such as creams, ices, etc. Cheese sticks are made of French puff paste, cut into strips about five inches long with a jagging iron, with grated cheese on top of each stick and baked a light brown; they must be very flaky. Parmesan cheese is the best, the flavor being del- icate. It is expensive, but a little of it goes a great way. SWEETBREAD B/AjiD. The most delicious of all salads is sweetbread. Lay the sweetbread in cold salted water for an hour before cooking, then boil, changing the water twice; then throw into cold water immediately after they are done, which will be in about twenty minutes; remove every particle of skin before chopping, and do not chop too fine; in season, chop up some nice, white, crisp celery, say about (184; SALADS. 135 one-third as much as you have of sweetbreads. You may also mix some French peas with this salad—looks pretty and tastes nice. Line a salad bowl with lettuce leaves, and put in the salad, which has been previously mixed with the follow- ing mayonnaise (you may add a small quantity of cold roast veal, if you happen to have it, in fact, for economy's sake, you may add it to almost any salad, and it is equally nice): MAYONNAISE FOR SALADS. (No. 1.) Take the yelks of three hard-boiled eggs and the yelk of one raw egg, stir to a cream, with two teaapoonfuls of prepared mustard, one teaspoonful of grated onion, some white pepper, as much as the point of a knife will hold; a table- spoonful of sugar, the juice of a lemon, and about two tablespoonfuls of white wine vinegar; stir until smooth, then drop in gradually three tea- spoonfuls of oil, one drop at a time; grind hard, stir like mad, so as to get it thoroughly mixed. You may add capers and chopped parsley to this mayonnaise, but omit both for the sweetbread salad. MAYONNAISE FOR SALADS. (No. 2.) The yelks of two hard-boiled eggs, rubbed to a powder, add a teaspoonful of salt, one of oil (add the oil a drop at a time, stirring contin- ually), one teaspoonful of prepared mustard. 136 SALADS. one of pepper, two of sugar; then whip up a raw egg to a froth, beat this into the dressing and pour in the vinegar, a spoonful at a time, using half a cupful altogether; pour this dressing over the salad; mix well with two forks. I forgot to mention that cooked peas and beans are fin» mixed with the sweetbread salad. OYSTER SALAD. Cook the oysters in their own liquor, allow- ing them to boil up but once, then spread upon a platter, leave until ice cold, and cut them up into small pieces (do not chop); cut up bits of crisp celery and mix up half a cup of capers with the salad. Serve on lettuce with the above mayon- naise. ASPARAGUS SALAD. Boil the asparagus in salted water, being very careful not to break the caps; drain, and pour over it when cold a mayonnaise dressing,with. some chopped parsley. Serve each person with three or four stems on a plate, with a little may- onnaise dressing. Do not use a fork; take the stems in the fingers and dip in the dressing. LOBSTER SALAD. Boil the lobster, and when cold pick it to pieces, or use canned lobster; then line the salad bowl with lettuce, put in the lobster and set it away in the ice-chest until wanted; do not SALADS. 137 put the dressing over it until ready to serve. Dressing: Beat up the yelks of two eggs, one teaspoonful of salt, one table spoonful of sugar, two tea spoonfuls of prepared mustard, a pinch of white pepper, two tablespoonfuls of oil and four tablespoonfuls of white vinegar; stir long and thoroughly. If you wish to have it extra nice mix in last a cupful of whipped cream; this will make it truly delicious. If any of my readers object to oil, use butter, it is equally as good and certainly preferable to inferior oil. SALMON SALAD (CANNED OB FRESH). Is equally as good as lobster salad, and is pre- pared in the same manner as above, as is also SHRIMP SALAD. This makes a delightful change for the table I wish to call attention to one thing right here, that is, when you intend to use canned fish of any kind always open the can, and put its contents into the salad bowl at least one hour before time to serve, in order that the close smell which is always pres- ent in canned fish may escape. ITALIAN SALAD. Soak two herrings in milk over night, then take off every particle of skin, being careful to remove every bit of bone and cut up very fine; cut up six boiled potatoes, also a handful of little 138 SALAD9. vinegar pickles and two boiled beets; then take one or two pounds of cold roast veal, the same amount of cold boiled smoked tongue, two apples, pared, seeded, cored, then chopped; three carrots and one large celery root which have also been cooked, pared and chopped; mix all thoroughly and pour a mayonnaise dressing over all. Serve in a large bowl; garnish the top with chopped hard-boiled eggs and the sides with alternate lay- ers of the yelks and whites, also some capers, olives and beets, and outside of this edge lay curly parsley. In the center of the salad put a little basket made of a hard-boiled egg and filled with capers. TOMATO SALAD. (No. 1.) Skin the tomatoes, and slice; sprin- kle each layer with salt, sugar and pepper; cover with vinegar. The tomatoes should be set on ice before serving. You may add one or two yelks of eggs to the dressing, but this is superfluous. TOMATO SALAD. (No. 2.) Scald the tomatoes thoroughly; drain and peel, and slice evenly, then set on ice. When time to send to table, put in your salad bowl a layer of tomatoes and sprinkle with salt, pepper and an even tablespoonful of powdered sugar, then another layer and so on until all are used up; then pour enough white wine vinegar over them to barely cover. If the vinegar is too strong, di- lute it with water. SALADS. 139 WHOLE TOMATO SALAD. Select tomatoes of equal size, scald and skin, and set on ice until wanted. Then line your salad bowl with lettuce leaves and pile your tomatoes in it like a mound; serve on individual plates with a mayonnaise dressing. This is a pretty dish and very much relished. VEGETABLE SALAD. Take cold vegetables left from dinner, such as potatoes, string beans, peas, beets. Lima beans, cauliflower, asparagus, cabbage, etc., and set them on ice. You may use a mayonnaise or any other salad dressing. NEAPOLITAN SALAD. Take some white meat of a Airkey, cut up fine, cut up a few pickles the same way, also a few beets, one or two carrots, a few potatoes (the carrots and potatoes must be parboiled, say in the soup for dinner), also a few stalks of aspar- agus ; chop up a bunch of nice, crisp, white celery; also a whole celery root (parboiled) and sprinkle all with fine salt and pour a mayonnaise dressing over it. Then line the salad bowl with lettuce leaves or nice white cabbage leaves. Add a few hard-boiled eggs and capers; garnish very pret- tily, also sprigs of fresh parsley. 140 SALADS. ( CHICKEN SALAD. Take the white meat of one or more boiled chickens, a few stalks of nice celery, chopped separately, but not too fine (I prefer to cut it with a knife; it is not so apt to become mushy); put in a large bowl, sprinkle with a little salt and set away in a cool place until you prepare the following mayonnaise: Rub the yelks of two hard-boiled eggs as fine as possible; add a small teaspoonful of salt, then add, a drop at a time, a teaspoonful of the finest olive oil. Now stir harder than ever; add a teaspoonful of prepared mustard and white pepper, and two teaspoonfuls of white sugar; whip the white of an egg to a froth and add to the dressing; add vinegar last, a spoonful at a time, stirring constantly; use about half a cupful; put the salad into the dressing carefully, using two silver forks; line the salad bowl with lettuce leaves, and garnish the top with the whites of hard-boiled eggs, chopped up, or cut into half-moonb. The white meat of a tur- key makes even a better tasting salad. If you wish your salad particularly nice, add a cupful of whipped cream just before serving. A pretty way to garnish thifc salad is with the chopped yelks and whites of hard-boiled eggs, being careful to have the whites and yelks separate. A few olives and capers will add to the decoration. SALADS. 141 MAYONNAISE OF CHICKEN. Take the white meat of a boiled chicken, stalks of nice, crisp celery, and chop up sepa- rately; put in a salad bowl; sprinkle with a little salt and put in a cool place until you have pre- pared the following: Rub the yelks of two hard- boiled eggs as fine as possible; add a small tea- spoonful of salt and a teaspoonful of finest olive oil, and stir harder than ever; add a teaspoonful of prepared mustard and white pepper, and two teaspoonfuls of sugar; whip the white of an egg to a froth and add to the dressing; add vinegar last, a spoonful at a time, stirring constantly, use about half a cupful; put the salad into the dress- ing carefully, using two silver forks. Line the bowl with lettuce leaves and garnish the top oi salad with the whites of hard-boiled eggs, chopped up or cut into half-moons. The white meat of a turkey is even better for this salad. i CHOPPED CABBAGE SALAD. Chop up a head of white cabbage; salt and pepper; heat some vinegar in a spider, adding a teaspoonful of prepared mustard; beat up the yelks of two eggs with a tablespoonful of sugar, and add the hot vinegar gradually to the beaten eggs; pour all over the cabbage. This makes a nice salad. 0 142 8ALADS. CUCUMBER SALAD. Pare thickly, from end to end, and lay in ice- rater one hour; wipe them and slice thin, and slice an onion equally as thin; strew salt over them; shake up a few times, cover and let them remain in this brine for another hour; then squeeze or press out every drop of water which has been extracted out of the cucumbers; put into a salad bowl, sprinkle with white pepper and scatter bits of parsley over them; add enough vinegar to just cover. You may slice up an equal quantity of white or black radishes and mix with this salad, which is very good. LETTUCE SALAD. (No. 1.) If you use head lettuce, break off the outer leaves, using the inner ones only, tear out the hard vein and cut up into bits; it eats better that way; wash thoroughly, and drain in a collander; do not press with the hands. Just before sending to the table mix with a teaspoon. ful of best salad oil, adding some salt, sugar and vinegar. LETTUCE SALAD (No. 2.) Dress the lettuce as described above, mixing it well with a spoonful of best salad oil and pour the following dressing over it. Beat up the yelks of two eggs; cut up part of an onion, very fine, add half a teaspoonful of salt, and twc SALADS. 143 tablespoonfuls of white sugar; stir this well, add- ing about four or five tablespoonfuls of vinegar, and pour over lettuce. LETTUCE SALAD. (No. 3.) The French style of making lettuce salad is as follows: After dressing the salad, mix it in a tablespoonful of oil, then take only two tablespoonfuls of white wine vinegar, mixed with a very little pepper and salt, and just turn the lettuce over and over in this mixture; the idea is not to have any sauce. LETTUCE SALAD. (No. 4.) After the lettuce has been carefully picked, washed and drained, pour the following sauce over it, and mix up well with two silver forks; rub the yelks of two hard-boiled eggs to a paste, adding a teaspoonful of best salad oil or melted butter being careful to add only a few drops at a time; add half a teaspoonful of salt, half a teaspoonful of prepared mustard, very little pepper, two tablespoonfuls of white sugar; stir hard, like mad, then pour in gradually half a teacup full of vinegar. If there is' more sauce than required, put in the refrigerator; it will keep two or three days. LETTUCE SALAD. (No. 5.) Wash, cut out all the hard stems, make a dressing of the yelk of one egg, beaten 144 SALADS. light, adding salt, a little onion cut very fine and two tablespoonfuls of white sugar, adding vinegar gradually and pour over lettuce just before serv- ing. UNIQUE POTATO SALAD. Boil potatoes in their jackets. When done, peel and cut them in squares; while still hot put on a tablespoonful of butter or drippings of poultry, and add two or more hard-boiled eggs, fi\it into squares; sprinkle salt and pepper over potatoes and eggs. You may add an onion if you like the flavor. Boil enough vinegar to just cover the salad and add two teaspoonfuls of prepared mustard; beat up the yelks of one or two eggs light, and add the boiling vinegar to the beaten eggs gradually. When thoroughly mixed pour over the potatoes. Serve in a salad bowl; garnish with chopped parsley. Eat cold. HAERINGSALAT. Take six fine milch herrings, remove the heads «nd the skin, and take out the milch, which must oe reserved for sauce; remove every bit of meat from the bones of the herrings, and soak it and the milch in milk over night (you may use water, but milk is better); chop.up the herrings)#not too fine, and chop equally as much nice cold roast veal, which ought to be tender and white; chop a few pickles and aboutfour nice, large sour apples; boil about ten eggs hard, reserving four of these for dec- SALADS. 145 oration; add a few pieces of preserved or candied ginger, and a small cup of capers, also a few olives; chop everything separately, but not too fine, and put all these ingredients into a porce- lain bowl and pour the following sauce over it: Rub the milch of the herrings to a cream, then rub it through a fine wire sieve; rub the yelks of two hard-boiled eggs to a cream, add a grated onion (a very small one), a spoonful of prepared mustard, a little white wine and vinegar, a pinch of salt, two tablespoonfuls of brown sugar and pour over the salad. Next day, before decorating, mix up well. For decorating, chop up the yelks and whites of eggs separately; line each dish with a lettuce leaf (for I think it the most practical to serve individual dishes of salads), put a layer of white, then a layer of yellow chopped eggs on each dish. To accomplish this easily, take a piece of pasteboard or the blade of a knife in your left hand, and hold in line as you would a ruler, put- ting an olive in the center of each dish. This salad may be improved by adding all kinds of nuts chopped up. CELERY SALAD. Chop up white crisp celery, sprinkle with fine salt; line your salad bowl with lettuce leaves, pile op the chopped celery in the center and pour a mayonnaise dressing over it. Garnish with hard- boiled eggs, cut into fanciful shapes. 146 SALADS. BOILED CELERY ROOT SALAD. Pare and wash the celery roots (they should be the size of large potatoes), put on to boil in a little salted water, and when tender remove from the water and set away until cool. Cut in slices about an eighth of an inch thick; sprinkle each slice with fine salt, sugar and white pepper; pour enough white wine vinegar over the salad to cover. A few large raisins boiled will add to the appear- ance of this salad. Serve cold in a salad bowl, lined with fresh lettuce leaves. POLISH SALAD, OR SALAD PIQUANT. Lay half a dozen or more large salt pickles in water for about six hours, then drain off all the water; chop up two sour apples one large onion or two small ones, chop the pickles and mix all thoroughly in a bowl and sprinkle over them a scant half teaspoonful of pepper (white is prefer- able) and a heaping tablespoonful of sugar (either white or brown), adding a pinch of salt if neces- sary; pour enough white wine vinegar over all to just cover. Do not make more at a time than you can use up in a week, as it will not keep longer. Try this. Makes a nice change. SALAD DRESSING. Beat up two raw eggs, one tablespoonful of \ / chicken fat or butter, one half teaspoonful of /\ mustard and six tablespoonfuls of vinegar and SALADS. 147 one of sugar. Set this over a bowl or teakettle <>f boiling water and stir until it becomes thick like cream; pepper and salt to taste. Add also a tablespoonful of sugar. RUSSIAN SALAD. , Cut up all kinds of pickled cucumbers, small and large, sweet and sour, also (senf) mustard pickles, into very small lengths, also pickled beans and capers. Add six herrings, which you have soaked in water for twenty-four hours; skin and take out every bone, cut up as you did the pickles; add half a pound of smoked salmon, also cut into lengths, and six large apples chopped very fine, and one onion grated. Add as much cold roast veal, chicken or turkey as you desire; mix all thoroughly and pour a rich mayonnaise dressing over all. Next day line a salad bowl with lettuce leaves, fill in the salad and garnish with hard-boiled eggs, nuts, capers and fancy figures cut out of aspic. ME nOBANDVn. ■EmORANDVJH. HIEHIOHANDCHI. SANDWICHES. Page. Lunches, Remarks on, .... 149 Chicken, lfi0 VeaI. 150 Boiled Tongue, 150 Minced Tongue, 151 Ham, 151 Ham and Chicken, 151 Cheese, 151 Appetite Silds, 151 E8E» 151 Imitation Pate de Poi Gras, - - -152 Ham Toast, 153 nElIlOBAIlD DB. SANDWICHES. PORTABLE LUNCHES. f* OLD corned beef, nicely sliced, bread, butter V and pickles, fruit; carry sugar and salt in > separate envelopes. Cold veal, radishes sliced and salted, and hard-boiled eggs. Sand- wiches of cold boiled ham or corned beef, smoked beef, boiled, pickled or smoked tongue. Chicken salad, pressed meats, cold roast beef, sardines, salmon (smoked or canned), herring, sardellen, olives, summer sausages. Cold steak is nice if cooked rare; cold chicken or any other fowl . Cake in variety, also pies and cheese. SANDWICHES. Sandwiches are almost indispensable at luncheons, " kettledrums," teas and evening card parties, and require some taste and dainty hand- ling in serving. Nice, sweet bread is the first re- quisite, then comes variety, which has been aptly termed " the spice of life." The definition of the- word sandwich is literally two pieces of bread (M>) 150 SANDWICHES. and butter, with a thin slice of ham or other salt meat between them; said to have been a favorite dish of the Earl of Sandwich. CHICKEN SANDWICHES. Mince some cold roast or boiled chicken in a chopping bowl, then mix the gravy with it, add- ing a few hard-boiled eggs, which have been minced to a powder, and add salt and pepper if necessary; mix all into a soft paste; then cut some shapely slices of bread, butter them and spread the chicken between the slices (if desired you may add a little mustard); and press the pieces gently together, then spread a fringed nap- kin on a salver and arrange your sandwiches on it. VEAL SANDWICHES. May be prepared as above, or slice the veal in thin slices and spread with mustard. BOILED, SM0KED OR PICKLED TONGUE. This also makes a very nice sandwich, as fol- lows: Remove the crust from the slices of bread (unless it is very soft), butter them and place the slices of tongue (cut very thin) between the slices; roll lengthwise, tie with a fancy narrow ribbon, and pile in a basket or plate, lined either with watercresses or green curly parsley. SANDWICHES. 151 MINCED TONGUE SANDWICHES. This makes a delicious sandwich. You may mince a few pickles with it. HAM SANDWICHES. These are made according to above receipts. HAM AND CHICKEN SANDWICHES. Ham and chicken minced together make a delicious sandwich. CHEESE SANDWICHES. Cut the bread round with the cover of a tea- kettle, butter one side and spread mustard on the other; grate cheese thickly on the buttered side and press the one with mustard over the other. A slice each of rye and wheat bread is preferable for this sandwich. SANDWICHES OF APPETITE SILLS, OR SARDINES. These are best prepared as follows: Slice a piece of fresh rye bread and a piece of fresh wheat bread, butter both, lay the sills, sardines or sardellen between them. Serve with olives or pickles. Nice with beer. EGG SANDWICHES. Boil the eggs very hard and throw them im- mediately into cold water; when cold, remove the shells carefully and cut the eggs in half 152 BANDWrCHES. lengthwise, butter slightly; lay one or two sar- dellen or appetite sills on one-half of the egg and press the one-half gently on the other half which has the sardellen; the egg must appear whole. Now tie lengthwise and across with the narrowest, various colored ribbons you can find, finishing up with a pretty little bow. Make a nice decoration piled up in a fancy basket, and are often used in place of a salad. IMITATION PATE DE FOI GHAS. Take as many livers and gizzards of any kind of fowl as you may have on hand; add to these three tablespoonfuls of melted butter, a finely chopped onion, one tablespoonful of pun- gent sauce, and salt and white pepper to taste. Boil the livers until quite done and drain; when cold, rub to a smooth paste. Take some butter and chopped onion and simmer together slowly for ten minutes; strain through a thin muslin bag, pressing the bag tightly, turn into a bowl and mix with the seasoning; work all together for a long time, then butter a bowl or cups and press this mixture into them; when soft cut up the gizzards into bits and lay between the mix- ture. You may season this highly, or to suit taste; spread between buttered bread for sand- wiches, or serve in cups. SANDWICHES. 153 HAH TOAST. Take a quarter of a pound of lean ham, finely chopped; the yelks of three eggs well beaten, half an ounce of butter, two tablespoonfuls of cream and a little red pepper, stir together over the fire until it becomes thick. Spread this over thin slices of buttered toast and garnish with paisley. lUEraORANDlITl. nEHIOKA>DC?I. MEMORANDUM. BREAD. BREAD. ROLLS, BISCUITS. MUFFINS, YEAST. Page. Bread, Hints on Making, - - - - 155 Yeast, 156 Family Bread, white. - - - - -156 Individual Loaves, 158 Butterbarches. 158 Twisted Brefed, 159 Rye Bread, 160 Zviebel Platr, 161 Family Graham Bread, - - - - 161 Boston Brown Bread, - - - - 162 Angel Food Bread, 162 French Rolls, 168,165 Plain Rolls, 163 White Biscuits, - - - - 164, 165 Graham Biscuits. - ... 165 Graham Gems, 165 Wheat Muffins, 166 Graham Muffins, ...» - 166 Corn Muffins, ....•- 166 Kinsley's Muffins, • 167 Buns, • 167 (164) I*I£mOKANDCH. BREAD. BREAD, ROLLS, BISCUITS, MUFFIN8, YEAST. SOMEWHERE in the book of Genesis we read: "In the sweat of thy face shalt thou eat bread." Now, I think it should read: "In the sweat of thy face shalt thou knead bread." For it is almost impossible to make bread without experiencing the sweat of the brow and an aching back. The three important requisites to the making of good bread are, good flour, good fresh yeast and strength and endurance to knead or work it well. Try the yeast always by setting to rise in a cup of lukewarm water or milk; adding salt and sugar, providing you use compressed yeast. If it rises in the course of ten or fifteen minutes the yeast is fit to use. In making bread always sift your flour; set a sponge with warm milk or water, keeping it in a warm place until very light, then mold this sponge, by adding flour into one large ball; kneading well and steadily for half an hour. Set to rise again, and, when sufficiently light, mold into small loaves, or one (Ml 156 BREAD. large one, and let it raise again; take care not to get the dough too stiff with flour; it should be as soft as can be kneaded well. Bake slowly (un- less you brush with beaten egg); wet the top with water before baking. Bread should bake an hour, if the loaves are large, and when taken from the oven it should be wrapped in a clean towel wrung out of warm water, and stood up slanting, leaning against something; the wet towel will prevent the crust from becoming hard. GOOD HOME-MADE YEAST. Grate six large raw potatoes, have ready a gallon of water in which you have boiled three handfuls of hops; strain through a fine hair sieve, boiling hot, over the potatoes, stirring well, or the mixture will thicken like starch; add a small cup of sugar and half a cup of salt; when cold, add a cup of fresh yeast. Let it stand un- til a thick foam rises on the top. Bottle in a couple of days. If kept in a cool place this yeast will last a long time. Use one cupful of yeast for one large baking. In making it, from time to time, use a bowl of the same to raise the new yeast with. FAMILY BREAD (WHITE). Set your dough at night and bake early in the morning; or, set in the morning and bake in the afternoon. First set your yeast in a cup of BREAD. 157 lukewarm milk or water, adding a teaspoonful of salt and a tablespoonful of brown sugar; let this rise, but if it fails to do so there is no use in mixing your bread; it must rise to show that the yeast is fresh and good. Now sift about two quarts of flour into a deep bread bowl and strew a few teaspoonfuls of fine salt over it. (I like bread salty.) Make a hole in the center of the flour, pour in the risen yeast and two cups of milk or water; and in winter be sure your bowl, flour, milk, in fact everything, has been thor- oughly warmed before mixing. Now mix the dough slowly with the handle of a knife; when eo thick that you can work it in this way no longer, begin to work it with the palm of your hand; sprinkle some flour on the baking board and put your ball of dough on it and work it for half an hour by the clock, steadily. Work with the palm of your hand, always kneading toward center of ball (the dough must rebound like a rubber ball); put into a deep bowl, cover up and let it raise. When through kneading it should leave your hands and board perfectly clean. When risen, work again for fifteen min- tttes. form into loaves to suit yourself, either twisted or in small bread pans. In cutting fresh bread or cake heat the knife or it will be doughy. Bake slowly for one hour in a moderate oven. Your fire should be just right, so as not to have 158 BREAD. to add fuel while baking, or shake the stove. You may have a pan of biscuits »nade out of this dough for breakfast. INDIVIDUAL LOAVES. These are made according to the above re- ceipt. Work small pieces of dough into stranda a finger long, take three strands for each loaf; make small as possible; brush with beaten egg or sweetened water and sprinkle with poppy seed (mohn). Allow them to raise before setting in the oven. These are called " Vienna loaves," and are used at weddings, parties, etc. BUTTERBARCHES. Dissolve two cents' worth of compressed yeast in half a cup of lukewarm milk, add a tea- spoonful of salt, a tablespoonful of sugar and let it raise. Then make a soft dough of two quarts of flour and as much milk as is required to work it—say about two cupfuls—add the yeast, one quarter of a pound of sugar, one quarter of a pound of butter dissolved in the warm milk, the sugar also and the grated peel of a lemon, a small handful of raisins, seeded, two eggs, well beaten. Work this dough perfectly smooth with the palm of your hand, adding more flour if necessary. It is hardly possible to tell the exact quantity of flour to use; experience will teach you when you have added enough. Different BREAD. 159 brands of flour vary, some containing more gluten than others. It is always safe, however, to sift more than the receipt calls for, so as to have it ready. Don't knead, as it will make the dough heavy and firm; work the dough at least half an hour, always toward the center of the ball of dough; let the dough raise until it is twice again as high as the original piece of dough. Then work the dough again for fifteen minutes (takes elbow grease, I know), and di- vide the dough into two parts, and divide each of the pieces of dough into three parts; work the six pieces of dough thoroughly and then roll each piece into a long strand—three of which are to be longer than the other three. Braid the three long strands into one braid (should be thicker in the center than at the end), and braid the three shorter strands into one braid and lay it on top of the long braid, pressing the ends together. Butter a long baking pan, lift the barches into the pan and set in a very warm place to raise again—say half an hour. Then brush the top with beaten egg and sprinkle (mohn) poppy seed all over the top. Bake in a moderate oven one hour at least, thoroughly. TWISTED BKEAD (BAECHES). This is to be used with meat and made in the same manner, omitting the milk and butter ; use water, and a little shortening of nice drippings or 160 BREAD. rendered suet, and grate a handful of blanched almonds and add; beat up two eggs, half a cup of sugar, salt, raisins and the grated peel of one lemon. Work just as you would butter barches. Bake an hour, slowly. Wrap in a damp, clean towel as soon as baked to prevent the crust from becoming too hard. BYE BREAD. Get a piece of sour dough from a baker, about as large as an apple; mix the dough in a deep pan, say about four pounds of flour and one quart 01 lukewarm water (buttermilk is better, if you can get it), a handful of salt and some carroway seed. Make a soft sponge and let it rise all night. In the morning work in the rest of the flour and make a pretty stiff dough. You may use a little wheat flour on your baking board in kneading it in the morning. Work the mass of dough into a ball, your hands having been well floured; knead hard, always toward the center of the ball which should be repeatedly turned over and around that every portion may be manipulated. The longer you knead the finer the pores of your bread. No matter if you do feel fatigued, the exercise is beneficial to your arms and chest. Now work the dough into shapely loaves and let it rise again for an hour, then wet, or rather brush, the top of the loaves with water and bake slowly for almost two hours. Break off a piece of dough and keep for BREAD. 161 next baking; and if you find at any time that your dough has not risen properly, add some yeast in the morning. ZWIEBEL PLATZ. Take a piece of rye bread dough. After it has raised sufficiently roll out quite thin, butter a long cake pan, put in the rolled dough, brush with melted butter; chop some onions very fine, strew thickly on top of cake, sprinkle with salt and put flakes of butter here and there. Another way is to chop up parsley and use in place of the onions. Then called " Petersilien Platz." FAMILY GRAHAM BREAD. Make a sponge of three boiled potatoes mashed fine while hot, a piece of compressed yeast, one tablespoonful of sugar, one table- spoonful of butter, a pint of warm water and a cup and a half of wheat flour. Make a sponge of this and let it raise all night. In the morning take as much Graham flour as you used white in your sponge, a tablespoonful of salt and a hand- ful of Indian meal; wet this all up with the sponge, and when mixed add a quarter of a table- spoonful of molasses; the dough should be quite soft. If there is not enough sponge to reduce it to the desired consistency, add a little more warm water, for the dough must be very soft. Knead it for a long time, as it does not raise as 162 BREAD. quickly as white flour, therefore should be allowed a much longer time to rise. Make into loaves, kneading again and set in a warm place to rise. Bake slowly, as it will take longer to bake than white bread. BOSTON BROWN BREAD Three and one-half cups of Graham flour, two of cornmeal, three of sour milk; one-half cup of molasses, one and half teaspoonful of soda; steam two and one-half hours, then bake fifteen minutes ANGEL FOOD BREAD. Sift two quarts of the finest patent flour into your bread bowl (which should be slightly warm); soak a piece of yeast in a cup of lukewarm milk, add a spoonful of sugar and a spoonful of salt, and let it rise. Now sift the flour again, mixing another teaspoonful of fine salt into it; make a hole in the center of the flour, stir in the yeast and a quart of lukewarm milk, deducting the cup you have previously added to the yeast; stir well (like a cake batter), then beat with the hollow of the hand half an hour at least and let it rise all night. In the morning flour a baking board and work well; do not knead the dough, but work lightly with the palm of your hand, al- ways toward you. Grease your bread pans well, put in your loaves and let them rise again; but- BREAD. 163 ter ot grease the loaves on top before putting in the oven. If properly made the bread will be very white and flaky. Bake one hour. FRENCH ROLLS. Prepare the yeast as you would fbr bread, and work just the same; add one-quarter of a pound of butter, one quarter of a pound of sugar, four eggs, beaten light; work until it leaves you hands perfectly clean,then form into rolls; raise and then brush with beaten egg and bake. PLAIN ROLLS. Put two quarts of flour into a deep bowl, sift and rub a large spoonful of butter into the flour as you would for biscuit; then make a hole in the center of the flour and stir in half a teacup of milk in which you have dissolved a piece of yeast, a teaspoonful of sugar and half a teaspoon- ml of salt and a pint of milk, mix well. Let it rise over night; or reverse, and mix in the morning and let it rise all day; bake so as to have fresh rolls for six o'clock dinner. Roll out about an inch thick, after having worked the dough on a baking board, using more flour if necessary, cut with a large cutter, rub over with melted butter and lap like turnovers. Let them rise one hour after putting in the pan. Bake twenty minutes. 164 BREAD. BISCOITs. Sift one quart of flour, adding two heaping' teaspoonfuls of baking powder, two large table- epoonfuls of butter, a ealtspoonful of salt; sift the flour and baking powder together two or three times; rub the butter into the flour until it looks and feels like sand. Wet with very cold milk. Do this quickly and make as soft a doughy as can possibly be handled. Roll about an inchjj- v thick, cut with a biscuit cutter or top of a spice-;" box and bake in a hot oven. In making biscuits let every movement be as quick as possible and: < J do not let the dough stand a moment after it is? '. & ready for the oven. Time required for baking,L«JK fifteen to twenty minutes, allowing yourself fv£ thirty minutes in all from the time you begin tc^/f mix. < BAISED BISCUITS. Make a sponge of one pint of milk, a little salt and half a cake of compressed yeast; when light take a piece of butter the size of an egg, one quarter, of a cup of sugar, one egg, a little salt; beat all up together and stir into the sponge, adding flour enough to make a stiff batter; stir it well and leave to rise; then take of the light dough with a spoon just enough for each biscuit, and work softly into shape, lay upon buttered pans to raise; then bake. BREAD. 165 WHITE BISCUITS. Two heaping teaspoonfuls of baking powder sifted with one quart of flour; one tablespoonful of butter, rubbed well together; mix with cold water or milk and stir quickly with a knife; when well mixed roll upon a thickly floured board, roll out about an inch thick, cut with a tumbler or biscuit cutter, place on a buttered pan and bake quickly in a well heated oven. If mixed properly they will be as light and white as foam. FRENCH ROLLS. Prepare the yeast as you would for bread and work the same; add one quarter of a pound of butter, one-quarter of a pound of sugar, four egga beaten light; work until it leaves your hands per- fectly clean and form into rolls; raise and then brush with beaten egg and bake. GRAHAM BISCUITS. One quart of Graham flour, three and one. half heaping teaspoonfuls baking powder, one teaspoonful of salt, one of butter; make into a soft dough with milk and bake. GRAHAM GEMS. To one quart of water add three egge, one teaspoonful of salt, one tablespoonful of sugar, two teaspoonfuls of baking powder; add enough Graham flour to make a stiff batter. Beat all very hard. Bake in a hot oven. ! 166 BREAD. WHEAT MUFFINS. One tablespoonful of butter, two of 6Ugar, two eggs, stir all together well; add one cup of sweet milk, three teaspoonfuls of baking powder, flour enough to make a thick batter. Bake twenty minutes in a quick oven. GRAHAM MUFFINS. (No. 1.) Two cups Graham flour and one cup wheat flour, two eggs, well beaten; mix with sweet milk to make quite a thin batter. Mix with the flour a heaping teaspoonful of baking powder, adding salt. Bake in hot muffin-irons, then set on the upper grating to brown. GRAHAM MUFFINS. (No 2.) One egg, butter half the size of an egg, three cups Graham flour, three teaspoonfuls bak- ing powder, some salt, one large cup of milk and half a cup of water. Make as thick as ordinary cake batter. Bake in a hot oven. CORN MUFFINS. One cup of Indian meal, and half a cupful ol flour, in which you have sifted two teaspoonfuls of baking powder; wet this with two cups of sweet milk; add one teaspoonful of butter, one teaspoonful of salt and one of sugar; beat the yelks of two eggs light and add, and last the stiff beaten whites; bake in muffin rings. Eat cold. BREAD. 167 Kinsley's muffins. Mix one pint of milk with six well beaten eggs, a good pinch of salt, one tablespoonful of sugar, one quart of flour with three teaspoonfuls of baking powder; sift flour and baking powder twice together; bake in a quick oven. Eat hot . CORN BREAD. One pint of Indian meal, one pint of butter- milk, two eggs, whites and yelks beaten sepa- rately, whites to be put in the last thing; two tablespoonfuls of sugar; one tablespoonful of melted butter, a little salt and a teaspoonful of baking powder. HOT BONS. Dissolve one piece, or two cents' worth of yeast in half a cupful of lukewarm milk, add a pinch of salt and a little sugar; let this raise. Mix a dough (soft dough) with three cups of milk and sufficient flour to make it just thick enough to roll; next morning roll, cut round or mold into half-moons; you may add half a cup of butter and sugar, if you wish them extra nice. Let them raise again, about half an hour after putting them in the pan, and when half baked brush them with beaten egg. iriEMOKAIMDl IIB. nuBmoHAivDvai. MEMORANDUM. T0A8T, FRITTERS, DOUGHNUTS, PANCAKES, WAFFLE8, MUSH AND MILK, ETC. Page. French Toast, 169 Milk Toast, 170 Erbsen Lievanzen, 170 Boiled Fritters, - - • - - . 170 Delicious Fritters, 171 Lemon Fritters, 171 Orange Fritters, 171 Spanish Puffs, 172 Doughnuts. 172 Crullers, 172, 173 Potato Pancakes, 173 Bread Pancakes, 174 French Waffles. 174 German Waffles, 175 Oysters with Noodles, .... 176 Noodles with Cheese,^, .... 175 'Kaese Kraepfli, 177 Mush and Milk, .... 17s, 179 Farina Mush, 179 Oat Meal Mush, 179 Oat Meal Gruel, 179 Boiled Hominy, 180 iitti TOAST, FRITTERS, DOUGHNUTS, PANCAKES, WAFFLES, MUSH AND MILK, ETC. FRENCH TOAST (ABME HITTER). SAKE thin, even slices of stale bread, dip them in milk; have ready in a bowl some beaten eggs, fry quickly in hot butter. Sprinkle with sugar and cinnamon ad soon as the toast is a light brown on both sides. This is nice for con- valescents. Use wine sauce. FRENCH TOAST. Take shapely slices of stale bread, soak in milk, for one minute only. Beat up some eggs in a bowl or deep plate, add a pinch of salt (can not give you exact number of eggs to be used, depends upon the quanity of bread used. Begin with three eggs, if more are necessary add one at a time); have the butter hot in the griddle, dip each piece of bread (that has been soaked in milk) in the beaten egg, and drop in the hot but- ter. Try a light brown, when brown on one side, turn over and fry on the other. When done place on a warm platter and sprinkle well with pow- dered sugar in which you have previously grated (16») 170 FRITTERS, PANCAKES, ETC. the peel of a lemon, or mix with cinnamon. You may serve with sweet eauces or preserves, com- pote, etc. MILK TOAST. Toast the bread quickly, dip each piece of toast into hot water, and butter it well and lay in a deep covered bowl and cover it with hot milk; then pack the buttered toast in the bowl, sprinkle some salt over all, and add an additional lump of good butter; pour the boiling milk over it, cover and serve. This is very nice for invalids; in preparing the toast for the sick, cut off the crust . ERB3EN LIEVANZEN (DRIED PEA FRITTERS). Boil one pint of dried peas, pass through a hair sieve, pour into a bowl, add four ounces of butter rubbed to a cream, add also some soaked bread (soaked in milk), stir all into a smooth paste; add salt, a tablespoonful of sugar, two yelks and two whole eggs, two ounces of blanched and pounded almonds; if too thick add more egg, if too thin more bread. Fry a nice brown. BOILED FRITTERS. Boil one quart of water, butter the size of an egg, boil a few minutes, add salt, stir in flour until as thick as mashed potatoes, pour this into a bowl and beat six eggs into it, adding a little nutmeg and sugar. Fry in hot butter. Try half the receipt. FRITTERS PAXCAKE3, ETC. 171 DELICIOUS FRITTERS. One quart of water,atablespoonful of butter; boil together a few minutes, then stir in enough sifted flour to make it as thick as mashed pota- toes; pour this into a bowl and stir until almost cold; beat in six eggs, one at a time; add salt and/ nutmeg; fry in hot butter or fat, using plenty oi it . Eat with fruit sauce. LEMON FRITTERS. Beat up the yelks of five eggs, with half a cup of pulverized sugar, add a pinch of salt, and the grated peel of a lemon, a little grated nut- meg, also a pinch of ground cinnamon; add grad- ually half a cup of sweet cream and two cups of flour, in which you have sifted a teaspoonful of baking powder; sift all again before stirring into the batter, add last the stiff beaten whites; work altogether quickly and lightly into a soft dough, just stiff enough to roll out, pass the rollingpin over it until it is about half an inch thick, then cut into small, round cakes with a tumbler and fry in hot butter. Eat warm with lemon sauce. ORANGE FRITTERS. Yelks of four eggs beaten with four table- spoonfuls of sugar, stir into this the juice of half a lemon, and just enough flour to thicken like a batter; add the beaten whites; and dip in one slice 172 FBITTEBS, PANCAKES, KTC. of orange at a time, take up with a large kitchen spoon and lay in the hot butter and fry a nice brown; sprinkle pulverized sugar on top. SPANISH PUFFS. Put into a saucepan ateacupfulof water, one tablespoonful of powdered sugar, half a tea- spoonful of salt and two ounces of butter; while it is boiling add sufficient sifted flour; stir in, one at a time, the yelks of four eggs. Drop a teaspoonful at a time of this mixture into boil- ing fat or butter, fry a light brown; sift powdered sugar over them or eat with sweet sauce. DOUGHNUTS. Mix one scant cup of butter, one cupful and a half of sugar, four eggs, two cups of milk, one whole nutmeg grated, sifted flour enough to make as stiff as biscuit dough, put a large teaspoonful of baking powder in the sifted flour. Flour your board well, roll out about half an inch thick, and out into pieces three inches long and one inch wide; cut a slit about an inch long in the center of each strip, and pull one end through this slit. Fry quickly in hot butter. Sprinkle powdered sugar on top. CRULLERS. (No. 1.) Take half a pound of butter, three- quarters of a pound of sugar, sifted; six eggs; flavor with nutmeg or mace, or a little of both; FRITTERS, PANCAKES, ETC. 173 flour enough to roll out stiff. Roll out on a large baking board; cut into fanciful shapes, and fry in plenty of hot butter; test the heat first by dropping in one; it should rise instantly to the surface. Fry a nice yellow. If the crullers brown too quickly, take the kettle from the fire for a few moments. Cut them all out before you begin to fry them, if you undertake the task alone. You may make double this quantity, for they are better the second day than the first. Sift a heap- ing teaspoonful of baking powder in with the flour. CRULLERS. (No. 2.) Take four teaspoonfuls of melted butter, eight heaping teaspoonfuls of sugar; rub to a cream; add four eggs and two tablespoonfuls of milk, and two of wine (or four of milk) and a pinch of soda dissolved in hot water; flour enough to roll quite stiff; fry in hot butter. Sprinkle powdered sugar over them while hot. CRULLERS. (No. 3.) One cup of butter, two of sugar, three eggs, one cup of sweet milk, and three teaspoonfuls of baking powder; sift in the flour, use flour enough to roll out stiff; spice with nutmeg and brandy. POTATO PANCAKES. Pare large potatoes, the night previous, if you intend them for breakfast, and lay them in 174 FRITTERS, PANCAKES, ETC. cold water over night, grate them in the morning j pour off all the water you can. Salt liberally, add a large spoonful of flour and a few eggs, beaten together. Heat butter in griddle, bake a nice brown and have the cakes as thin as possi- ble. Eat with tomato preserves. In cold weather have all the breakfast plates heated. When eggs are very high in price your potato cakes will taste almost as good without. BREAD PANCAKES. Soak stale bread over night in sour milk, mash up fine with your hands in the morning, put in salt, three eggs, and two teaspooonfuls of baking soda dissolved in hot water and thicken with finely sifted flour. Delicious. POTATO CAKE. Is made just as the pancakes, only baked in the oven in a long cake pan with plenty of butter or drippings under and above. Nice with meat sauce. FRENCH WAFFLES. Half a pound of sweet butter, a teacupful of powdered sugar, rubbed to a cream, yelks of seven eggs, one pint of milk, one tablespoonful of brandy and the grated peel of a lemon or half a teaspoonful of mace. Make a soft dough of three-quarters of a pound of flour and two cents'1 worth of compressed yeast; add the creamed FRITTERS, PANCAEES, ETC. 1T5 butter, en gar and egge, the whites last, beaten to a froth. Beat the dough until it throws blisters, then let it rise for three hours at least. Bake as below. GERMAN WAFFLES. (No. 1.) One-quarter of a pound of sweet butter, rubbed to a cream, with eight tablespoon - fuls of powdered sugar; add to this the yelks of eight eggs, one at a time, half a cup of milk, and half a pound of flour, sifted with two even tea- spoonfuls of baking powder, and a pinch of salt, the grated peel of a lemon, also the beaten whites of the eggs added last. Grease the waffle-iron thoroughly with some butter tied in a cloth. Bake a nice yellow, and sprinkle over them sugar mixed with cinnamon and the grated peel of a lemon. GF.I'.MAN WAFFLES. (No. 2.) Half a pound of sweet butter, tea- cupful of powdered sugar, rubbed to a cream; yelks of seven eggs, one pint of milk, one table- spoonful of brandy and the grated peel of a lemon, or half a tablespoonful of mace. Make a soft dough of three-quarters of a pound of flour and two cents' worth of compressed yeast, add the creamed butter, sugar and eggs, whites beaten to a froth. Beat the dough until it throws blis- ters, then let it rise for three hours at least. Bake same as No. 1. 176 FRITTERS, PANCAKES, ETC. ESGALOPED OYSTERS WITH NOODLES. Cut the noodles as you would for pudding; boil in salt water, drain, pour cold water over them and stir with a spoon while the water runs through them, drain thoroughly; lay on a platter until you are ready to use them. Now butter a pudding dish, put in a layer of noodles, then a layer of oysters, sprinkle salt and pepper over them, and flakes of butter here and there, then another layer of noodles, then oysters again and last another layer of noodles; pour the liquor of the oysters over all and a scant half cup of cream; bake about half an hour. This is a palatable dish and deserves to be better known. You may use the maccaroni bought at the gro- cer's, but it is not so nice. A nice supper dish. NOODLE DESSERT WITH CHEESE. If you make the noodles at home, use two eggs for the dough; if you buy maccaroni use one quarter of a pound, cut up and boil in salt water; boil about fifteen minutes; drain off the water and let cold water run through them; grate a cupful of Parmesan cheese; melt a piece of fresh butter, about the size of an egg, in a saucepan, stir in a heaping tablespoonful of flour, add gradually to this a pint of rich milk, stirring constantly; take from the fire as it thickens. Butter a pudding dish, lay in a layer of noodles, FRITTKRS, PANCAKES, ETC. 177 then cheese, then sauce, then begin with noodles again until all is used up. Sprinkle cheese on top, a few cracker crumbs and flakes of butter here and there. Bake until brown. KAESE KRAEPFLI. Make a dough of one or two eggs, with a tablenpoonful of water; add a pinch of salt; work this just as you would noodle dough, quite stiff. Sift the flour in a bowl, make a hole in the cen- ter, break in the eggs, add the salt and water, mix slowly by stirring with the handle of a knife, stirring in the same direction all the time. When this dough is so stifl that you can not work it with the knife, flour your noodle board and work it with the hollow of your hands, always toward you, until the dough is perfectly smooth; roll out as thin as paper, cut into about three inch squares- 7ill with " Dutch cheese," or schmier- kaese, as the Germans call it, which has been prepared in the following manner: Stir up a piece of butter the size of an egg, adding two or three eggs, sugar, cinnamon, grated peel of a lemon and a pinch of salt; a little rich cream and pounded almonds improve it; fill the kraepfli with a teaspoonful, wet the edges with beaten egg, fold into triangles, pressing the edges firmly together; boil in boiling milk; when done they will swim to the top. Eat with melted buttoi or cream. A nice supper dish. 178 fritters; pancakes, etc MUSH AND MILK. Oh, the flavor, sweet and rare O' the simple farmer fare — Mush and milk, the wholesome diet Of the life so pore and quiet. Clear the realm of table show I Get thee hence, Delmonico 1 Out, ye modern viands flat, A la this and A la that Give me now a table bright— With its bowl so clean and white- Glittering epoons in hands so manful. Milk so luscious, by the panful. Oh, the fields of golden maize! Oh, the halcyon autumn days! Kibblers pale in russet silk, What know ye of mush and milk? Once again in foreign lands O'er my bowl I clasp my hands; Giving thanks that, as of yore, Mush and milk I taste once more. Oh, the rosy cheeks ,'t pave! Oh, the arms so strong and brave! Mush and milk has raised the latest Of the nation' and the greatest. —Brooklyn Standard Viuon. FBITTERS, PANCAKES, ETC. 179 INDIAN MEAL MUSH. Set a quart of water to boil, add a lump of fresh butter, salt to taste; when boiling hard sift in three fourths of a cup of Indian meal, stirring all the while; or wet the meal with cold milk be- fore adding; boil on the back of the stove slowly until thick. You may boil in milk instead of water. Serve with milk or cream and sugar. This is an excellent breakfast dish for those suf- fering from constipation. FARINA MUSH. Boil one quart of milk; while boiling stir in half a cup of farina, stirring constantly while pouring in the farina; do this very slowly to pre- vent lumps from being formed; add a lump of butter and salt. Serve wilh cream and sugar. OAT MEAL MUSH. Soak over night one cupful of oatmeal in one quart of water; put on to boil in the morn- ing add more water if necessary, salt and add a piece of fresh butter; cook slowly in a farina kettle. Serve with sweet cream and sugar. OAT MEAL GRUEL This is made in the same way. You may boil it in water ai d serve with en am 180 FRITTERS, PANCAKES, ETC. BOILED HOMINY. Soak the hominy in warm water over night and hoil until quite thick; stir almost constantly, add salt and butter to the water while boiling. Eat with sugar and cream. Any of the above receipts for mush when cold—left over from breakfast—may be sliced and fried in hot butter. Fry a light brown on both sides and eat with syrup. JOIEMOKAIIDCH. MEinORANDUm. DUMPLINGS. Pag©. Baked Apple Dumplings, .... 182 8nowballs, 182 Bairische Dampfnudeln, ... 183, 184 Peach Dumplings, 184 Rice Dumplings, "- - - - 185 Potato Dumplings, .... 186 KartofFelkloesse, - 187 Schwaemchen, or Srhwamm-Kloesse, - 187 Dumplings for Soup, .... ig8 Leberknadel (Calfs Liver Dumplings), - 188 Wiener Kartofel Kloesse, - - - 189 Apples with Rice, .... jg9 Ulli DUMPLINGS. BAKED APPLE DUMPLINGS. ONE quart of flour and two tablespoonfuls of buter, rub the butter into the flour with your hands till it looks like sand, add two heaping teaspoonfuls of baking powder into the flour, wet with two cups of cold milk, work up quickly, just stiff enough to roll into a paste less than half an inch thick. Cut into squares, and lay in the center of each a tart apple, pared and cored; fill up the place that was cored with brown sugar, a clove and some cinnamon, then take the corners of the square and pinch them to- gether neatly. Lay in a buttered baking pan and bake until brown. Then brush them over with beaten egg and put back in the oven to glaze, say for two or three minutes. Eat hot, with brandy sauce. SNOWBALLS. Pare and core nice large baking apples, fill the holes with some nice preserves or jam, roll the apples in sugar, and cover with a rich pie- (18*/ DUMPLING8. 183 .crust and bake. When done, cover with a nice boiled icing, and set back in the oven, leaving both doors open, to let the icing dry. BAIRISCHE DAMPFNUDELN. (No. 1.) Soak two cents' worth of com- pressed yeast in a cupful of lukewarm milk, with a tablespoonful of sug r and a teaspoonful of salt, and sift a pint of flour in a bow1, in which you may also stir a small cupful of milk and two eggs (one egg will answer when they are scarce); pour in the yeast and work all thoroughly, add- ing more flour, but guard against getting the dough too stiff. Cover up the bowl of dough and let it raise until it is as high again, which will take at least four hours Then flour a bak- ing board and mold small biscuits out of your dough, and let them raise at least half an hour; then butter a large, round, deep pan, and set in your dumplings, spreading or rather brushing each with melted butter as you do so; when all are in, pour in enough milk to just reach half way up to the dumplings. Set in the oven on a brick, and let them bake until a light brown Eat hot, with vanilla sauce. BAIRISCHK DAMPFNUDELN. (No 2.) Make the dough just as you would in the above receipt, adding a tablespoonful of butter, and after they have risen steam instead of 181 DUMPLINGS. baking them. If you have no steamer improvise one in this way: Put on a kettle of boiling water, set a collander on top of the kettle and lay in your dumplings, but do not crowd them; cover with a close fitting lid and put a weight on top of it to keep in the steam; when done they will be as large again as when first put in. Serve with vanilla or prune sauce. BAIRISCHE DAMPFXUDELN. (No. 3.) Made as above. Set on the fire a kettle of boiling salt water; when it boils very hard put in the noodles, but do not crowd them, as they require plenty of room to spread and raise. Take up one at first to try whether it ia done, tear open with two forks. Either way is good, but I prefer them steamed to any other way. If you have never made any, begin with No. 1 and try them all. If you have more than enough for your family, bake a pan of biscuits out of the remaining dough. PEACH DUMPLINGS. Make a dough of a quart of flour and a pint of milk, or wate-, a tablespoonful of shortening, a pinch of salt, one egg and a spoonful of sugar; add a piece of compressed yeast, which has previously been dissolved in water. Let the dough raise for three hours. In the meantime make a compote of peaches by stewing them. DUMPLINGS. 185 with sugar and spices, such as cinnamon and cloves; stew enough to answer for both sauce and filling. When raised, flour your baking board and rollout the dough half an inch thick; cut cakes out of it with a tumbler, brush the edges with white of egg, put a teaspoonful of peach compote in the center of a cake and cover it with another layer of cake and press the edges firmly together. Steam over boiling water and serve with peach sauce. A delicious dessert may also be made by letting the dough rise another half hour after being rolled out, and before cutting. BICE DUMPLINGS. Wash and scald two cups of rice; then put on to boil in a farina kettle with a pint of milk and as much water; let it boil until tender, not omitting the required salt. Spread the rice upon dishes to cool. Blanche two ounces of sweet almonds and one ounce of bitter almonds and pound to a paste in a mortar; grate the peel of a lemon into a quarter of a cup of butter, rub the butter to a cream, with three quarters of a cup of pulverized sugar, and add the yelks of four eggs, one at a time; add the boiled rice grad- ually, a spoonful at a time, and about half a cupful of grated stale bread. When all is thor- oughly mixed add the beaten whites of two eggs and form into flat dumplings, turn each one into rolled cracker crumbs and then into beaten egg 186 DUMPLINGS. and fry in hot butter a nice brown. Serve with fruit or wine sauce. If you wish to serve them with meat, boil the rice in water and fry in faU POTATO DUMPLINGS. Boil as many large potatoes as you wish dumplings (to twelve dumplings, twelve pota- toes). It is better to boil the potatoes the day previous to using; boil them in their jackets, pare and grate them; also half a loaf of stale bread, a tablespoonful of melted butter or suet, a teaspoonful of salt, two tablespoonfuls of flour, half of a grated nutmeg, and part of the grated peel of a lemon, three or four eggs and a saucer- ful of bread which has been cut in the smallest dice shape possible and browned in butter or fat. Mix all thoroughly and form into round dump- lings, not too large. Put them into boiling salt water and let them boil until done; as soon as they raise to the top of the water, take one up and try it, if cooked through the center remove them all. To be served with a fruit sauce, or heated fat, with an onion cut up very fine and browned in it; pour this over the dumplings. A sweet and sour sauce is also very nice, made thus: Boil vinegar and water together, equal parts; sweeten to taste; melt a piece of butter in a spider, throw in a spoonful of flour, mixed rapidly, a pinch of salt, add the boiling vinegar gradually to this, also some ground cinnamon and a pinch of ground cloves. DUMPLINGS. 187 KARTOFFELKXOESSE. * Take large potatoes, say half a dozen, that have been cooked the day previous to using, grate a soup plateful, add about one-third as much of grated bread and cut up the crusts of the bread into dice shape and brown in heated fat; add salt, grated nutmeg or mace, about an ounce of fat, one tablespoonful of flour, a large tablespoonful of farina, three or four eggs, whites beaten separate; mix all up well and form into "kloesse." flour them and put into boiling water that has been salted, boil for about fifteen min- utes jtwcoveredi then try one, if done it will be perfectly dry inside Heat some fat and cut up a piece of onion in it; brown and pour over dump- lings. You may roll these out on a floured baking board and fill with bread crumbs which have been browned in heated fat and onion; roll up, cut into lengths of about three inches, close the ends and boil. SCHWAEMCHEN OB SCHWAMM-KLOESsE. Take the whites of three eggs, put them in an ordinary teacup, fill up the remaining space of the cup with milk or water, pour this into a small Btew pan, add a spall cup of flour and two tea- spoonfuls of butter or fat, stir this over the fire until it is a thick mass of dough; remove from the fire to cool, when perfectly cold beat in the 188 DUMPLINGS. yelks of the eggs lightly, add salt and a little nutmeg or mace; drop into boiling soup with a teaspoon, cook about ten minutes covered. These dumplings may be cooked in with gTeen peas or soups. DUMPLINGS FOR SOUPS. Scald Bom? flour in a small tincup, either with milk or water, mix in a small piece of butter and salt; boil until thick ; when cool beat in one or two yelks of eggs; if too stiff add the beaten whites. EGG DUMPLINGS FOR SOUPS. Rub the yelks of two hard boiled eggs to a smooth paste, add a little salt and grated nutmeg and a speck of butler, add the beaten whites of two eggs and iust enough flour to be able to mold the dough into little marbles; guard against making too stiff; put in boiling soup one minute. LEBERKNADEL (CALF LIVER DUMPLINGS). Chop and pass through a collander one- half pound of calf liver, rub to a cream four ounces of marrow, add the liver and stir hard; then add a little thyme, one clove of garlic grated, pepper, salt and a little grated lemon peel, the yelks of two eggs and one whole egg; then add enough grated bread crumbs or rolled crack- ers to tbis mixture to permit its being formed into little marbles. DUMPLINGS. 189 WIENER KAETOFEL KLOESSE. Boil as many potatoes as you want kloesse; when they are very soft drain off every drop of water, lay them on a clean baking board and mash them, while hot, with a rolling pin, adding about two handfuls of flour; when thoroughly mashed break in three or four eggs, salt to taste, and flavor with grated nutmeg. Now flour the board thickly and roll out this potato dough about as thick as your little finger and spread with the fol- lowing: Heat some fresh goose fat in a spider, cut up part of an onion very fine, add it to the hot fat together with a plateful of grated bread crumbs; when brown spread over the dough and roll just as you would a jelly-roll. Cut into desired lengths (about three or four inches), put them in boiling water, slightly salted, and boil uncovered for about fifteen minutes. Pour over them some hot goose fat, in which has been browned part of an onion. Serve with saur kraut, sauer braten or compote of any kind. APPLES WITH RICE. Boil rice in water or milk in a farina kettle; rub the kettle all over with a piece of butter be- fore putting in the rice, say a cupful, season with salt, and a lump of butter; when cooked, add about six apples, pared, quartered and cored, sugar and cinnamon. This makes a nice side dish, or dessert, served with cream. MEraOKANDCia. nemoHANDum. iRIKMOBAllDIIfl. PIES. Pie Crust, - French Puff Paste, Plum, - Apple, Cocoanut, - Raspberry Cream, Mince, Peach Cream, - Peach, ... Cherry, Apple Torte, Apple Meringue, Orated Apple, Pumpkin, Lemon, • • Rhubarb, - Rhubarb Custard, Cheese Straws, Cheese, Vinegar, - Whipped Cream, Cream, Apple Custard, - Custard, Grape, - Page- - 191 192 - 198 193 - 193 194 194,195 196 196,197 197 - 197 198 • 198 199 - 199 200 - 201 201 - 202 202 - 2C2 203 - 203 203 • 203 OKI MEmORANDUBI. PIES. FAMILY PIE-CRUST. SAKE one cup of nice drippings and mix with goose, duck or chicken fat. In the fall and winter, when poultry is plentiful and fat, you should save all dr'ppings for pie-crust. If you have neither of the above, ubo rendered meat fat (I do not mean suet—that is horrid I—but genuine meat fat); use half butter; if you con- sider this "Trefa " use all fat. Take one cup of fat, stir to a cream, add a salt-spoonful of salt, four cups of sifted flour, rub creamed fat and flour between your hands until it looks like sand; make a hole in the center, pour in a cupful of ice-water and mix lightly, do not knead and it will be flaky. This will make four pies. You may keep the dough in your refrigerator for a week. Bake pies fresh every day; they are quickly made when the dough is ready. PIE-CRUST. Take a small cup of butter or nice rendered suet, or both; rub to a cream, add a pinch of (191) 192 ptes. salt, also a little brown sugar, sift into this mas; a pound of flour; rub the flour and butter (or fat) with your hand, until it looks like sand; take the yelk of an egg, a wineglassful of brandy and half a cup of ice-water, and work it into the flour lightly. Knead as little as possible and roll out thin; if the dough is of the right consistency, no flour will be required to roll it out. If you are compelled to use flour, use as little as possible. The pie-plates should be well greased; I use per- forated tin pie-plates. Pie-crust being so simp] a thing to make it is strange that so few know how to make it well. Piecrust should be han- dled as little as possible, and baked in a hot oven; half an hour for mince-pies, laying strips of dough across the top like bars. All pies should be removed, while hot, to the plates they are to be served on. FRENCH PUFF PASTE. Take half a cup of nice drippings or butter, and rub into a pound of sifted flour, stir the yelk of an egg into a scant cup of ice-water and work the flour and water into dough; roll out very thin, baste the dough with another half a cup or more of butter, fold closely, rill out again, and so on until you have used up all the fat, say about a cupful and a half. Set away for an hour at least in a very cold place (on top of ice in pies. 193 summer) before rolling out. You may use a wineglassful of brandy when mixing the dough, it improves it very much; add salt also. PLUM PIE. Select large purple plums, about fifteen plums for a good-sized pie; cut them in halves, remove the kernels and dip each half in corn- starch or flour; line your pie-tin with a rich paste and lay in the plums, close together, and sprinkle thickly with a whole cup of sugar; lay strips of paste across the top, into bars, and also a strip around the rim, and press all around the edge with a pointed knife or fork, which will make a fancy border. Sift powdered sugar on top. Damson pie is made in the same way. Eat cold. PLAIN APPLE PIE. Cut the apples very thin, mix them up well with sugar and cinnamon; see that your apples are tart and juicy, lay them upon your pie crust (fill it up), adding more sugar; put flakes of but- ter here and there; then add about two table- spoonfuls of water and cover it with a sheet of rich pie-crust. Bake half an hour in a hot oven. COCOANUT PIE. Line a pie plate with a rich puff paste. Grate a cocoanut, reserving the milk; rub a quarter of 194 PIEs. a pound of butter to a cream add half a pound of powdered sugar and the beaten yelks of four eggs, the grated peel of a lemon, a wineglassful of brandy and the milk of the cocoanut; now add the grated nut to this mixture. This will make two pies. Bake in open shells. Now make a meringue of the whites with pulverized sugai and spread on top. After the pie is baked and set back in the oven for a minute, you may beat up the whites to a stiff froth and mix with the cocoanut and bake at once. RED RASPBERRY CREAM PIE. Line a pie-plate with a rich crust, and fill with raspberries and powdered sugar; cover with a layer of pie-crust, but do not press down the edges. When the pie is baked lift up tbe top crust and pour over the fruit the following mix- ture: Boil a cup of cream, stir the yelks of three or four >eggs with three tablespoonfuls of sugar and one teaspoonful of cornstarch; pour into the hot cream; when perfectly cold spread over the pie, put the top crust on again and sprinkle with powdered sugar. If you prefer this cream white, use the whites of the eggs instead of the yelks, using one egg less, and proceed just as you would with the yelks. MINCEMEAT. Chop fine three pounds of boiled beef, scrape fine one pound of suet, chop up four pounds of pies. 195 apples, two pounds of ra'sins, seeded and chopped, two pounds of currants (wash the currants about half a dozen times and carefully at that); pick over carefully one pound of sultana raisins; chop up one pound of citron, add two pounds of brown sugar, one tablespoonful of salt, one of allspice, one of cloves, two teaspoonfuls of grated nutmeg, one of mace, four of ground cinnamon, one quart of sherry or other wine, one pint of good brandy and one pint of boiled cider. This quantity fills a two gallon stone jar; will keep all winter. Tie up the jar with a clean cloth and another cover- ing of paper and keep it in a cool place; it will be ready to use twenty-four hours after it is pre- pared. All this seems a great deal of trouble, and so it is; but when once made it is so handy to use, and so good. When using the mincemeat always take from the bottom as the juice nat- urally settles there. Tie up carefully before put- ting away. I prepare a large jarful every winter and am always sorry when it is gone. I also use mock mincemeat, as follows: MOCK MINCE PIE. Line a plate with a rich puff paste, and fill with the following: Beat up two eggs with one cup and a quarter of sugar, one cupful c.f bread which has been soaked in warm water, one-half cup of molasses, half a cup of vinegar, half a cup 196 PIES. of water, one cup of raisins, a pinch of salt, half a tea?poonful of ground cloves, one teaspoonful of cinnamon and pinch of pepper. This quan- tity will make two pies. Cover with strips of crust and bake half an hour. PEACH CREAM PIE. Line a pie-plate with a rich crust and bake, then fill with a layer of sweetened grated peaches which have had a few pounded peach kernels added to them. Then whip one cupful of rich cream, sweeten and flavor and spread over the peaches. Set in ice-chest until wanted. PEACH PIE. (No. 1.) Line a pie-plate with a rich pie- crust, cover thickly with peaches, that have been pared and sliced fine (canned peaches may be used when others are not to be had), adding sugar; cover with strips of dough and bake quickly. If you do not mind the expense, spread over the peaches a meringue made by whipping the whites of three eggs to a stiff froth, sweeten- ing with a tablespoonful of pulverized sugar for each egg; add half a teaspoonful cream tartar to the meringue; flavor with vanilla; set back in the oven until the meringue begins to color. Take out carefully Eat cold. Delicious served with cream. PIES. 197 PEACH PIE. (No. 2.) Pare, stone and slice the peaches. Line a deep pie plate with a rich paste, sprinkle a very little cornstarch over the bottom crust and lay in your fruit, sprinkle sugar liberally over them in proportion to their sweetness. Add a few peach kernels, pounded fine, to each pie; bake with crossbars of paste across the top. If you want it extra fine, whip the whites of three eggs to a stiff froth and sweeten with about four tablespoonfuls of pulverized sugar, adding a tea- spoonful cream tartar; spread over the pie and return to the oven until the meringue is set. Eat cold. CHERRY PIE. Line a pie-plate with rich paste, sprinkle cornstarch lightly over the bottom crust and fill with cherries; regulating the quantity of sugar you scatter over them by their sweetness; bake with an upper crust, secure the edges well, by spreading the white of an egg all around and pinching firmly together. Eat cold. APPLE TORTE PIE. Grate about two cups of stale rye bread, mix it with a little pugar and cinnamon and grated lemon peel. Butter a deep pie-plate (must be well greased), line it with the bread crumbs; cut up very thin, five or six tart apples, mix these 198 PIKS. * well with sugar, cinnamon, raisins or currants, and a little citron cut up fine, put the apples on your crumbs, which have been seasoned, adding a little more sugar, now cover with the remain- ing crumbs, put flakes of butter on top and sprinkle with about a wineglassful of wine, either red or white. Bake about twenty minutes. APPLE MERINGUE PIES. Line a deep pie-plale wilh a rich pie-crust grate four or five large apples, add the grated peel of a lemon and sweeten to taste, you may add a few almonds pounded (not necessary though, just as good without), add raisins or currants, the latter must be carefully cleaned and free from all stems. Beat up the yelks of three or four eggs, and stir well into the apples; fill your crust and bake. Spread over the pie a thick meringue, made of the whites of the eggs, whipped stiff; add about three tablespoonfuls of pulver- ized sugar, and half a teaspoonful of cream tar- tar; flavor with rosewater or vanilla j^set back in the oven until the meringue is of a light brown. Eat cold. Very fine? v GRATED APPLE PIR. Line a pie-plate with a rich puff paste; pare and grate four or five large tart apples into a bowl into which you have stirred the yelks of two or three eggs with about half a cup of sugar; pies. 199 add a few raisins, a few currants, a few pounded almonds, a pinch of ground cinnamon, and the grated peel of a lemon. Have no top crust. Bake in a quick oven; in the meantime, make a me- ringue of the whites of the eggs by beating them to a very stiff froth, and add about three table- spoonfuls of pulverized sugar; spread this over the pie when baked and set back in the oven until brown. Eat cold. 2MPK.1N PIE. through a sieve one pint of stewed pthripkin, add four eggs and a scant cup of sugar; beat yelks and sugar together until very thick; add one pint of milk to the beaten eggs, then add the pressed pumpkin, one-half teaspoonful cinnamon, less than half a teaspoonful of mace and the sauce of grated nutmeg; stir the stiff- beaten whites in last. Bake in a very rich cruat without cover. LEMON PIE. Line a raisins, cinnamon, about a handful of pound?d almonds and the yelks of six eggs. Mix all thoroughly; add whites beaten to a stiff froth last. Bake one hour. APPLE TAPIOCA PUDDING. Pour three cups of lukewarm water over one cup of tapioca, and soak over night or soak in the morning, so as to have your pudding for five o'clock dinner. Pare and core about five or six large apples; pack the apples in a deep dish, add a cup of water; cover closely and steam in a moderate oven until soft, turning them occasion- ally; sweeten the apples, adding a little cinnamon PUDDINGS. 211 and a few whole cloves; pour the tapioca over the apples and bake one hour. Eat warm with or without sauce. GRATED APPLE PUDDING. Grate seven large tart apples; beat the yelks of eight eggs with two cups of pulverized sugar until thick like a batter; add the grated apples, one dozen lady fingers, grated, the grated peel of one lemon and the stiff-beaten whites of the eggs; strew blanched almonds on top. Bake in a well greased spring form. Eat with cream. STJET PUDDING BOILED IN PRUNES AND DRIED APPLES. Soak about half a loaf of bread, press out every drop of water, add salt, ginger, cinnamon and cloves, about half a teaspoonful of each; add four eggs and about one cup of flour in which you have sifted a teaspoonful of baking powder; worj&f all together thoroughly; form into a large ball; place in the center of a large porcelain-lined ket- tle which you have lined with prunes and dried apples; pour a spoonful of molasses and some brown sugar over the prunes and dried apples, also a few slices of lemon and some stick cinna- mon. Bake for three hours. Warms over nicely. SUET PUDDING WITH PEARS. Take half a pound of very nice suet, scrape to a powder; soak a loaf of stale bread, squeeze 212 PUDDINGS. out the water and add to the suet; work bread and suet well with your hands; add two eggs, a cup of sugar, a teaspoonful of salt; allspice, cloves and cinnamon and grated peel of a lemon, add flour enough to work into a huge ball; sift two teaspoonfula of baking powder in flour. Pare about half a peck of cooking pears and cut in halves, leaving the stems on; lay half the pears in a large porcelain-lined kettle; putthe puddingin center of the pears, and lay the rest of the pears all around; add sugar, sliced lemon, a few cloves, some cinnamon bark and three spoonfuls of syrup; fill up and boil half an hour on top of stove; then put in the oxen for at least three hours, adding water if needed. Thin is a delicious pudding and worth the trouble of trying. Must be eaten hot and is even better warmed over. GRIMSLICH. Half a loaf of bread, which has been soaked and pressed; four eggs, one cup of sugar, raisins, cinnamon, almonds pounded fine; beat whites to a froth and add last. Fry in hot fat. PLUM PUDDING. (No. 1.) Take one-half pound stoned raisins and one-half, pound of currants, a quarter of a pound of citron, half a pound of sugar, half apound of bread crumbs, half a pound of suet, scraped PUDDINGS. 213 very fine, and three or four ounces of almonds pounded in a mortar, two apples chopped fine and the grated peel of a lemon. Prepare the fruit the day previous, put in a bowl and pour a wine- glassful of brandy over it . Next day add the suet, bread crumbs, salt, a pinch of pounds /cloves and four eggs and mix vreUf Butter a mold, mil it with the mixture and see that the mold is secure. Place a plate at the bottom of a "kettle, three-7ourths full of boiling water. Put the pudding in and boil for three or four hours, keeping the pot replenished with boiling watqr. Turn out the pudding on a hot dish, sprinkle sugar over it, pour over it a wineglassful of warm brandy, and light it when ready to send to the table. Sauce made of jelly thinned with a little water and brandy, and a little more sugar added, or serve with a chand'eau sauce. PLUM PUDDING. (No. 2.) Take half a pound of scraped suet, | half a pound of seeded raisins, half a pound of J currants (washed about a dozen times and then laid on a cloth to dry), a quarter of a pound of citron, half a pound of sugar, half a pound of bread crumbs, two apples cut into small dice, a handful of almonds, pounded or grated, and the grated peel of one lemon ; mix the whole in a deep bowl; add a pinch each of salt, ground cloves and cinnamon, five well-beaten eggs and a wine- 214 PUDDINGS. glassful of brandy, f Butter a pudding mold, fill I in the mixture, coyer up tight and put on to boil \ in a deep kettle, placing ablate at the bottom, and keep the kettle replenished with boiling J water, so that it will reach almost to the top of^C thlTmold. Boil three hours steadily. Turn out V the pudding on a hot dish, sprinkle sugar over 1 it, then pour a small teacupful of brandy over it, light it, and send to the table immediately. Of course this is done merely for looks. Prepare the fruit the day previous, and soak the fruit in the brandy over night. Serve hot with "Roman sauce." This pudding is just as nice warmed over, which should be done by steaming over boiling water. PLUM PUDDING. (No. 3.) Soak a small loaf of bread, press out every drop of water, work into this one cup of suet, shaved very fine, the yelks of six eggs, one cup of currants, one cup of raisins, seeded, half a tea- spoonful of ground cloves, some pepper, a tea- spoonful of cinnamon, the grated peel of one lemon, one glass of cognac, two cups of sifted Hour, adding the stiff-beaten whites last. Boil four hours. Eat hot, with sauce. POTATO PUDDING. Peel and grate six or eight potatoes, pass them through a sieve, salt well; add a spoonful PUDDINGS. 215 .of hot fat; stir a handful of flour through the potatoes and four well-beaten eggs; pour this in an iron pudding form, in which you have heated a large spoonful of nice drippings. Bake brown. Eat hot. NOODLE PUDDING. Sift about one pint of flour into a bowl, make a cavity in the center of the flour, break four eggs into it, add a pinch of salt and two table- spoonfuls of water. Now take the handle of a knife and commence to stir the eggs slowly and in one direction, doing so until you can not work it any more in this way, then flour a baking board and put the contents of your bowl on to it and work the dough with the palm of your hands, al- ways kneading toward you; work a long time until perfectly smooth, then divide the dough into four equal parts and work each piece separately; now roll out as thin as possible and lay on a table to dry; when dry cut into strips half an inch wide. Have a kettle of boiling water on the stove ready to receive the noodles; add salt; let them boil about five minutes, stirring occa- sionally to prevent the noodles from sticking to one another, then put them into acollnndcrand let cold water run through them; when all the water has been drained off, beat up eight or ten eggs and stir the noodles into the beaten egg. Now line a flat-bottomed iron kettle (one that is about one 216 PUDDINGS. foot high) with nice drippings or goose fat, put in a layer of the noodles, then sprinkle with a handful of sugar, and some pounded almonds, the grated peel of one lemon and a few raisins, sprinkle some melted fat over this, then add an- other layer of noodles, some sugar and proceed as you did before until all are used up. Bake two hours. This makes a very large pudding, but if you choose you can make half the recipe calls for. You ought to have a kugeltopf for this noodelockschen. You may make this pudding out of very finely-cut noodles, which make it still better. BREAD PODDING. Soak two teacupfuls of bread crumbs in a quart of sweet milk for half an hour, separate the whites and yelks of four eggs, setting the whites in a cool place until needed. Beat the yelks with a small cupful of pulverized sugar, add the grated peel of one lemon and stir into the bread crumbs, put in some raisins and pour into a greased pud- ding dish and bake in a moderate oven, about half an hour. Beat the whites of the eggs to a stiff froth, adding half a cup of powdered sugar; spread this on top of pudding and return to the oven and brown delicately. May be eaten hot or cold, with jelly sauce or whipped cream. Stale cake of any kind may be used instead of bread; PUDDINGS. 217 and gingerbread also is particularly nice, adding raisins and citron and spreading a layer of jelly on the pudding before putting on the icing. % CHERRY PUDDING. 'No. 1.) Scald a pint of crackers or bread crumbs in a quart of boiling milk; add a piece of butter the size of an egg, a good pinch of salt, four eggs, a cup and a half of sugar, a little ground cinnamon and a quart of stoned cherries. Bake quickly. CHERRY PUDDING. (No. 2.) Soak three stale rolls in milk, blanch a few ounces of almonds, pound them in a mortar stir a piece of butter the size of an egg to a cream, add half a pound of pulverized sugar, the almonds, four ounces of citron cut up very fine, a pinch of cinnamon, the yelks of eight eggs, beaten light, press out the rolls, stir all well, last add the beaten whites of the eggs and a pound of stoned cherries. Bake in a buttered pudding dish. Pat with a sauce made of cherries. CHKRRY PUDDING. (No. 3.) Grate one pound of stale rye bread, wet this with a wineglassful of red wine; pound one quarter of a pound of almonds, stir the yelks of eight eggs with a cup of pulverized sugar, flavor with cinnamon, add the grated bread and almonds, 218 PUDDINGS. etone one pound of sweet and one pound of sour cherries; mix all thoroughly, and the beaten whites of four eggs added last. Do not take the juice of the cherries. Butter the pudding mold well before you put in the mixture. Eat cold.' FARINA PUDDING WITH PEACHES. To one quart of milk add half a cup of farina; add salt and a small piece ^f butter, boil in a farina kettle until thick; beat the yelks of four eggs with four heaping tablespoonfuls of white sugar, add this just before taking off the fire. Stir it thoroughly, but don't let it boil any more. Flavor with vanilla. Beat the whites of the eggs to a stiff froth with pulverized sugar. After the eggs have been whipped, butter a pudding dish, put in part of the custard, in which you have mixed the whites (if you have any extra whites of eggs beat and use them also) then a layer of stewed or canned peaches; cover with the remain- ing custard and bake. Eat with rum sauce. CHILDREN'S FAVORITE DESSERT. Take one dozen lady fingers, put jelly between each and line a pudding dish with them. Take one pint of rich, sweet cream; sweeten to taste; bo'il slowly in a farina kettle, stirring constantly; stir in two teaspoonfuls of cornstarch, previously wet with cold milk, beat the yelks of five eggs ' PUDDrNGS. 219 very light, stir this into the cream. After this is cool flavor with vanilla and pour over the cakes; have the whites beatei to a stitf froth, sweeten, cover the pudding smbothly with this meringue, set in oven to brown. Eat cold with whipped cream. / ric/e puddixo. (No. 1.) Boil about one-half pound of rice in milk until thick, then let it cool, in the mean- time rub a tablespoonful of butter to a cream; add a small teacupful of pulverized sugar, a lit- tle cinnamon, the grated peel of one lemon, the yelks of five or six eggs, adding one at a time, half a cupful of raisins, seeded then add the cold rice and last the well-beaten whites of the eggs. A handful of pounded almonds, mixed with a few bitter ones, improves this pudding. Serve with a nice pudding sauce, either wine or brandy. This pudding may be eaten hot or cold, in fact a great many prefer it cold, and may be either baked or boiled. Time to bake, one hour; to boil, two hours, keeping the water boiling steadily. You may use cold rice that has been left over; it is not necessary to measure it accurately; and where I have used butter you may use fat and boil the rice in water if you so prefer. RICE PUDDING. (No. 2.) Soak one-half cupful of rice in hot water, drain and let it steam in three cupfuls of 220 PUDDINGS. milk until soft, then add a piece of butter, half a cupful of sweet cream and the yelks of three eggs well beaten with six tablespoonfuls of sugar. Mix thoroughly and pour in a well-buttered pudding dish and bake. When done, whip the whites of the eggs, sweeten and flavor, spread on top and bake a light brown. Eat hot or cold, with fruit sauce. TIPSY PUDDING. (No. 1.) Cut stale sponge cake into thin slices, spread with jelly or preserves, put two pieces together like sandwiches and lay each slice or sandwich on the plate it is to be served on. Wet each piece with wine, then pour or spread a large tablespoonful of rich custard over each piece of pudding and then frost each piece with a nice frosting; put in a moderate oven for a few minutes. Eat cold. TIPSY PUDDING. (No. 2.) Cut stale sponge cake into thin slices; moisten each slice with brandy or wine, then spread with jelly or compote; lay two pieces together like a sandwich and put each piece on a dessert plate. Make a custard of one quart of milk and five or six eggs, leaving out the whites of four; sweeten to taste and flavor; beat the whites to a stiff froth, adding enough pulverized sugar to sweeten. Put a heaping tablespoonful PUDDINGS. 221 on each piece of pudding and put in the oven until set, having previously covered each piece with the custard. You may ornament each piece with a spoonful of jelly or a piece of candied fruit. Eat cold. PRINCE ALBERT PUDDING Rub to a cream half a pound of sweet butter and half a pound of sifted powdered sugar, add the yelks of six eggs, one at a time, and the grated peel of one lemon; stone half a pound of raisins, and add also a little citron, cut very fine. Now add gradually half a pound of the finest flour, sifted three or four times, and the stiff-beaten whites of the eggs. Pour this mixture into a well- buttered mold, into which you have strewn some blanched and pounded almonds. Boil fully three hours. Serve with sweet brandy or fruit sauce. RHUBARB PUDDING. Prepare the stalks just as you would for pies, cover the bottom of a buttered pudding dish with slices of bread, cover with the pie-plant; sprinkle with brown sugar, enough of it, then another layer of bread, and so on until your dish is filled. Beat up three or four eggs with some pulverized sugar, pour over the pudding and bake; covered at first, then remove the cover to brown. Flavor with lemon or nutmeg. 222 PUDDINGS. CUSTARD. Beat the yelks of five eggs and one cup of . sugar until very light and stir into one pint of hot milk, return to farina kettle and heat until it reaches boiling point; remove from the fire and flavor with one teaspoonful of vanilla. A hand- ful of blanched and pounded almonds improves the custard very much. KRAUT KUGEL. Chop up cabbage and let it stew in fat slowly until quite brown. Do this the day previous to using; next day mix in with the stewed cabbage, a quarter of a loaf of soaked bread, squeezing all the water out of it; a large handful of flour, a handful of brown sugar, a handful of raisin^ some finely-chopped citron, a handful of almonds (mixed with bitter), half a teaspoonful of salt, some cinnamon and allspice, juice and peel of one lemon and six eggs; mix all thoroughly and bake in the oven. Grease the kugel form well; bake slowly. CRANBERRY PUDDING. Boil a quart of cranberries till soft and add a pound of sugar; when cold proceed just as with Apple Cracker Pudding. Very nice. PUDDINGS. 223 SWEET POTATO PUDDING. Boil one pound of sweet potatoes, let them get perfectly cold before grating them; in the meantime cream a heaping tablespoonful of but- ter and two tablespoonfuls of sugar, add gradu- ally the yelks of four eggs, the grated peel of a lemon, a teaspoonful of cinnamon, a little grated nutmeg and one cup of sweet milk; add the beaten whites last; then grease a pudding dish, line with a rich crust and fill in the custard; to make it still richer, add a wineglassful of brandy to the sweet potatoes. Eat cold, with or without sauce. CHOCOLATE SOUFFLE. Rub about two ounces of butter with three ounces of sugar to a cream; add the yelks of six eggs, well beaten; three ounces grated chocolate, one teaspoonful of vanilla, six ounces of bread which has been previously soaked in milk (press every drop of milk out of it), and rub the bread very smooth before adding to the mixture; add last the stiff-beaten whites of eggs. Bake three- quarters of an hour. Serve in the dish it was baked in. Pin a napkin around the dish and serve. CHOCOLATE PUDDING. (.No. 1.) Boil six sticks of chocolate in milk or water, when boiled add a loaf of soaked bread 224 P0DDINGS. enough pulverized sugar to sweeten and a lump of butter; stir this until cold, then add seven eggs, yelks and whites beaten separately, adding one yelk at a time; add last the beaten whites. Bake slowly from one to two hours. CHOCOLATE PUDDING. (No. 2.) Dry and grate two cupfuls of bread, mix with this twelve tablespoonfuls of chocolate, grated; heat to boiling one quart of rich milk, pour this over the chocolate and bread. When cooled, add the beaten yelks of five eggs and one cup of sugar, flavor with vanilla. Bake in a pud- ding dish for one hour. When baked spread with meringue of the whites of the eggs, not forget- ting to add sugar. If you wish it extra fine spread with a layer of jelly or marmalade before frosting. ORANGE PUDDING. Line the bottom of a pudding dish with lady fingers; slice over them five oranges (extract the seeds), pour over them a cup of sugar, and pour over all a custard made of one quart of milk and six eggs, sweeten to taste; leave out the whites of four; beat these whites to a stiff froth, adding sugar, put on top of pudding, set in the oven to brown. Berries or peaches may be substituted. Eat cold. 226 P0DDINGS. until it is a very light cream, using a silver spoon. Beat six eggs, until like batter, mix all gently, and fill in your pudding dish, and siet it immediately into the oven, Bake half an hour and serve in the dish it was baked in. MEMORANDUM. MEMOKANBUM. PUDDING SAUCES. Page. Chaud*eau, 228 Jelly, , - 22* Wine, 228,229 Rum, 229 Lemon, 230 Hard Sauce, 230 Peach, 230 Fruit, 231 Plum Pudding, 232 Roman, 232 Cranberry, 232 Vanilla, 233 Prui,e, 233 (217) PUDDING SAUCES. chand'eau sauce. ^"AKE the yelks of six eggs, one cup of sugar, v3 one tumblerful of Madeira and the grated peel of one lemon; stir over the fire until the spoon becomes coated. Serve in a sauce- boat. You miy make this sauce of brandy, using half water. JELLY SAUCE. Take thin jelly, add a little water and brandy or wine, add a little more sugar and thicken with egg or cornstarch. WINE SAUCE. (No. 1.) Take a cupful of white wine, half a cup of water, a few slices of lemon, a little cinna- mon, and sweeten to taste and boil; then wet a teaspoonful of cornstarch or potato flour and add, stirring constantly; beat up the yelks of four eggs, and add the boiling wine gradually to the beaten egg; return to the kettle, stirring con- (228) PODDING SAUCES. 229 stantly; then add part of the beaten whites of the eggs, and pnt the remaining on top of the sauce; sweetening the whites also. WINE SAUCE. (No. 2.) Take a pmall teacupful of white wine, put on to boil in a farina kettle or porce- lain lined kettle, and in the meantime beat up the yelks of two eggs ; beat very light, with two teaspoonfuls of white sugar, add some grated nutmeg or the grated peel of half a lemon, add a teaspoonful of flour to this gradually; when per- fectly smooth add the boiling wino, pouring very little at a time and stirring constantly. Return to farina kettle and stir until the spoon is coated. WINE SAUCE. (No. 8.) One cup of wine, a little water, one cup of sugar, the grated peel of a lemon and a little of the juice, and the yelks of four or five eggs, stir until this comes to a boil, then add the stiff- beaten whites and remove from the fire at once. RDM SAUCE. Boil one cup of milk with one cup of sugar, wet a teaspoonful of arrowroot or cornstarch with a little cold milk, and add Just before removing from the fire add a teaspoonful of rum. Serve hot 230 PUDDING SAUCES. LEMON SAUCE. (No. 1.) Boil the strained juice of two lemons and grated peel of one, with a heaping cupful ol sugar and one glassful of white wine or water; when boiled to a syrup add the yelks of three eggs well-beaten, also half of the whites beaten to a froth; use the other half of the stiff-beaten whites to decorate the sauce When in the sauce- boat sweeten with pulverized sugar. Serve imme- diately. LEMON SAUCE. (No. 2.) Juice of two lemons, half a teacup of water; add the grated peel of one lemon, one or two cups of sugar, sweeten to taste; let this come I to a boil after adding the yelks of five eggs; stir constantly, add last the beaten whites; remove from the fire as soon as you have added the whipped whites. HARD SAUCE FOR PUDDINGS Take one cup of sugar, one-half cup of but- ter (wash the butter in coll water to extract the salt, it will also cream easier); stir to a cream, flavor with grated lemon peel or essence of lemon Make into any shape desired and serve. PEACH SYRUP. This is very nice for all kinds of griddle cakes, and is more economical than maple syrup, PUDDINO SAUCES. 231 for the material does not cost you anything ex- cept the sugar. Use the peelings of your peaches when you are through canning and preserving. Add one-third of the peach kernels; put all on to boil in a stone jar on the back of the stove, with a little water; when soft strain through a jelly- bag by letting it drip all night. In the morning add the juice of two or three lemons and boil an you would jelly. Set a pint of juice on to boil and boil five minutes; add a pound of sugar and boil five minutes more, but it must boil very hard. Bottle in wide-mouthed bottles or jars. Seal. FRUIT SAUCES. (No. 1.) These sauces may be made of either fresh or dried fruits. Boil the fruit with spices, whole cinnamon, lemon peel and a few cloves; when very soft press through a coarse sieve or col- lander; sweeten to taste; add a glass of wine or rum and set on to boil again, and thicken with a teaspoonful of cornstarch or flour, which has been dissolved in a quarter of a cup of water. If the snuce is very thin, do not add any water, but dis- solve the cornstarch in the wine or brandy. Potato flour also is very excellent for thickening sauces. FRUIT SAUCES. (No. 2.) Take the juice of any fruit, either by boiling or pressing through a sieve, or both; 232 PUDDING SAUCES. 6weeten to taete, adding wine or lemon juice; thicken with a little cornstarch or flour. Out of season you may use the juice of canned fruit. PLUM PUDDING SAUCE. One cup of water, a liquor glassful of brandy. two cups of sugar, juice of half a lemon, boil all in a farina kettle; beat the yelks of three eggs light; add the boiling sauce gradually to the beaten egg, stirring constantly until thick. ROMAN SAUCE. One-half pint of brandy, quarter of a po«nd of sugar; heat until it comes to a boil; then add the well-beaten yelks of six eggs, stir until the spoon is coated, then remove from the fire, grate in the peel of one lemon and pour in sauceboat. You may use sfierry instead of brandy, adding water if too strong. CRANBERRY SAUCE. Wash cranberries, pick carefully, put on to boil in a porcelain-lined kettle, cook with very little water; they should boil fast and be covered closely; add a pound of white sugar to a quart of berries; strain; then dip a mold in cold water; fill with cranberry sauce and put on ice until time to serve. PUDDING SAUCES. 233 VANILLA SAUCE. Set on to boil just as much milk as you de- sire sauce; when it boils, sweeten, to taste. In the meantime, beat the yelks of two or more eggs light, adding the boiling milk to the yelks grad- ually, a spoonful at a time. You may use corn- starch instead of the egg, say about a dessert- spoonful, or both. When cold flavor with two teaspoonfuls of vanilla PRUNE SAUCE. Take about one pound of Turkish prunes, wash them in hot water, and put on to boil in cold water; boil until they are very soft. Now remove the pits or kernels, and strain over them the water they were boiled in; sweeten to taste; flavor with ground cinnamon; then mash them with your hands until a soft mush; if too thick, add the juice of an orange. mEaOBANDURI. mcmoHANDuai. raeinoBANuvii. STRUDELS. Page. Apple Strudel, - 235,236 Cherry, 236 Cherry Roley-Poley, 238 Rice, 238 Quark, or Dutch Cheese, ... - 239 Strudel aus Kalbslunge, - - - 239 Sponge Batter, 240 Batter with Prunes, 240 Chocolate Batter, 241 Mandel, 241 Kraut, 242 (SMI ItltJIOUlM)! 1W STRUDELS. APPLE 8TRUDEL (ROLEY-POLEY). SAKE about one pint of flour, sift it into a bowl, make a hole in the center of the flour, pour in it gradually one cup of lukewarm water, a pinch of salt and a spoonful of butter or goosefat. Stir this slowly, making a nice smooth dough of it, adding a little more flour if neces- sary. Cover up the dough and set it in a warm place until you have pared half a peck of apples and cut them very fine in the following manner: Pare, quarter and take out cores and seeds; cut or rather shave them very fine. Now cover your kitchen table with a clean tablecloth, sift flour all over it and roll out your dough as thin as possible; now use your hands, placing them un- der the rolled dough and stretch it gently, very gently, so as not to tear it, walking all around the table as you do this, to get it even and thin as tissue paper. Pour a few tablespoonfuls of melted butter or goose oil over the dough; next the ap- ples, brown sugar, cinnamon and raisins. Now take hold of the tablecloth with both hands, 236 STRUDEI.S. about a yard apart, and begin to roll the strudel (it will roll itself almost—just lift the cloth high enough). Now butter or grease a large cake-pan, hold it up to the edge of the table and dump in the strudel. Bake a nice brown, basting often with butter or goose oil. APPLE STRUDEL. (No. 2.) Take a pint of flour, sift it into a bowl, make a hole in the center of the flour, pour in half a cup of lukewarm water, four ounces of butter, two whole eggs and two yelks, a pinch of salt; stir as you would noodle dough. Spread a tablecloth over the kitchen table, roll out the dough as thin as possible, then stretch it as de- scribed above; pour over this the melted butter, then the shaved apples, sugar, cinnamon, seeded raisins and a little citron, cut very fine; roll and bake; butter the pan well, and also put flakes of butter on top of the strudel. When half baked, pour a cup of cream over it and finish baking. Bake about half an hour. CHERRY STRUDEL. Make a dough of one pint of flour, a pinch of salt and a little lukewarm water; do not make it too stiff, but smooth. Slap the dough on the table back and forth; to do this take the dough in your right hand and hit the table with a ven- STRUDELS. 237 • geance as hard as you can; do this repeatedly for about fifteen minutes. Now put the dough in a warm, covered bowl and set it in a warm place and let it rest for half an hour. In the meantime stem and pit two quarts of sour cher- ries; grate into tbem some stale bread (about a plateful); also the peel of half a lemon, and mix; add half a pound or more of sugar, some ground cinnamon and about four ounces of pounded Bweet almonds; mix all thoroughly. Now cover your kitchen table with a clean table- cloth, one that is large enough to cover it en- tirely, and sift flour over the whole of it. Roll out the dough as thin as possible, lay aside the rolling pin and pull or rather stretch the dough as thin as tissue paper. In doing this you will have to walk all around the table, for when well stretched it will cover more than the size of an ordinary table. Pull off all of the thick edge, for it must be very thin to be good (save the pieces for another strudel); pour a little melted goose oil or butter over this, and sprinkle the bread, sugar, almonds, cherries, etc., over it; roll the strudel together into a long roll. To do this properly, take hold of the cloth with both hands and roll up carefully; have ready a long baking pan well greased with either butter or goose fat; fold the strudel into the shape of a pretzel, pull the cloth to the edge of the table, dump the strud* 1 into the pan as quickly as possible, securing the 238 sTRUDELS. edges well so as not to have all the juice escape, butter the top also, bake a light brown; baste of- ten while baking. Eat warm. CHERRY ROLE Y FOLEY. Make a rich baking powder biscuit dough; roll it out until it is about two-thirds of an inch thick; pit and stew enough cherries to make a thick layer of fruit; add sugar to ta*te; spread them over the dough thickly; roll it up, taking care to keep the cherries from falling out; wrap a cloth around it, sew it up loosely with coarse thread, which is easily pulled out. Allow plenty of room for the dough to rise; lay the roley-poley on a plate; set it in a steamer and stew for an hour and a half steady. Serve in slices with cream or sauce. RICE STIUTDEL. Prepare the dough same as for apple strudel. Leave it in a warm place, covered, until you have prepared the rice thus: Wash a quarter of a pound of rice in hot water—about three times— then boil it in milk until very soft and thick ; let it cool; then add two ounces of butter, the yelks of four eggs, four ounces of sugar and one tea- spoonful of vanilla, some salt and the beaten whites of two eggs, and mix thoroughly. When your dough has been rolled out and pulled as STRtTDELS. 239 thin as possible, spread the rice over it and roll. You may add pounded almonds and rais- ins if you choose. Put in a greased pan and bake until brown, basting with sweet cream or butter. QUARK STRUDEL (DUTCH CHEESE). Make a strudel or roley-poley dough and let it rest until you have prepared the cheese; take half a pound of cheese, rub it through a coarse sieve or collander; add salt, the yelks of two eggs and one whole egg, sweeten to taste; add the grated peel of one lemon, two ounces of sweet almonds, and about four bitter ones, blanched and pounded, four ounces of sultana raisins and a little citron chopped finely. Now roll out as thin as possible spread in the cheese, roll and bake, basting with sweet cream. STRUDEL AUS KAI.BST.UNGE. Wash the lung and heart thoroughly in salt water; put on to boil in cold water, adding salt, one onion, a few bay leaves and cook until very tender. Make the dough precisely the same as any other strudel. Take the boiled lung and heart, chop them as fine as possible and stew in a saucepan with some butter or fat, adding chopped parsley, a little salt, pepper and mace or nutmeg and the grated rind of half a lemon, a little wine; add the beaten yelks of four eggs to 240 STRUDELS. thicken; remove from the fire to cool. Roll out the dough as thin as possible, fill in the mixture and lay the strudel in a well greased pan; put flakes of butter or fat on top and ba°te often. Eat hot . . SPONGE STRUDEL. Make a pancake batter of four whole eggs and the yelks of two, one pint of milk, some salt and flour enough to make it the consistency of a pancake batter; bake quite thin in pie-tins, spread on the following mixture when baked and roll immediately or it will be liable to break. Now pound four ounces of almonds to a powder, stir in the yelks of four eggs and add the beaten whites, the grated peel of a lemon and four ounces of sugar; mix all thoroughly and spread on the baked dough and roll immediately; cut each one through the center, roll in beaten egg and cracker and fry a light brown. Strew pow- dered sugar over them and serve. BATTER STRUDEL WITH PRUNES. Boil the prunes until very soft, take out the kernels, mash them; add sugar, cinnamon, the grated peel of a lemon and mix thoroughly. Now make a batter like in the receipt above. When baked spread with the prunes, roll and lay in a STRUDELS. 241 buttered pan, put in the oven a few minutes with flakes of butter on top. Serve with powdered sugar. CHOCOLATE BATTER STRUDEL. Boil a pint of cream with one-quarter of a pound of chocolate (grated), adding four ounces of sugar; beat the yelks of six eggs with a little cold cream and add to the boiling chocolate and stir until thick and set away to cool. Prepare the batter thus: Break four whole eggs into a bowl, the yelks of two and one pint of milk and flour enough to make a light batter. Bake like large thin pancakes, fill with the chocolate; when all are baked and filled set in a buttered dish in the oven and bake. Before setting in the oven pour a little cream and flakes of butter over the top. Sprinkle powdered sugar over all when serving. HANDEL STRUDEL. Prepare the dough as for Apple Strudel. Blanch a pound of almonds, pound in a mortar, when dried beat the yelks of six eggs light, with one-quarter of a pound of sugar, add the grated peel of a lemon and mix in the almonds; spread over the dough and roll; bake with flakes of but- ter and baste very often. 242 STKUDELS. KRAUT BTRUDEL. Prepare the cabbage the day previous; cut or chop the cabbage very fine, and stew in fat until very tender; salt and pepper to taste; cut up half an onion in the fat before adding the cabbage; thicken with flour; fill in the strudel dough nnd bake; dough is made like in Apple StrudeL IdEiaORANDDffl. METTORA^Dl M CREAMS, CUSTARDS, ETC Page Peach Custard, 244 Cherry Blanc-Mange, .... 244 Tapioca Cream, 245 Gooseberry Fool, 245 Huckleberry Compote, .... 246 Whipped Cream, 246 Orange Custard, 246 Strawberry Cream, 247 Rhubarb Sauce, - 248 Neapolitan Blanc-Mange, - - 248, 249 Red Raspberry Cream, - 250 Compote of Pears, 250 Danish Grits, 251 Compote of Peaches, .... 251 Rice Custard, 251 Pistachio Cream, 252 Apple Compote, 252 Baked Apples, 253 Apple Souffles, 253 Apple Sauce, 254 Jellied Apples, 254, 257 Prune*. - 255 Compote of Raspberries, - 255 Red Raspberry or Currant Float, - 256 Peach Compote, 256 Pine Apple Cream, - - - 257 Floating Island, 257 Escaloped Peaches, .... 258 Gooseberry Cream, - 258 Fig Sauce, 259 (248 CREAMS, CUSTARDS, ETC. PEACH CUSTARD. SAKE a can, or one quart of peaches, pare and stone them; blanch also a few of the ker- nels, stew all in half a cupful of wine, adding sugar to taste. Beat up the yelks of nine or ten eggs with two small cups of sugar (beat same as for cake), grate the peel of half a lemon, and beat the whites of the eggs to a stiff froth, and add half of the stiff froth to the beaten yelks. Take the peaches off the fire and pour into a pudding dish; pour the batter over the peaches and bake until brown; then cover all with the remaining whipped whites of the eggs, sweetened with powdered sugar, and brown slightly. To be eaten cold, with cream. You may line your pud- ding dish with macaroons or lady fingers, though not necessary. In summer set in ice-chest . This makes a delicious dessert. CHERRY BLANC-MANGE, Take a one quart can of cherries, and one- half box of gelatine, soaked in one-half glass of CREAMS, CUSTARDS, ETC. 245 sherry wine; then heat the cherries and gelatine together, sugar to taste, flavor with a few drops of lemon juice and some of the peel; pour it in a mold, which has been previously rinsed in-cold water. When cold, serve with whipped cream and fruit cake. TAPIOCA CREAM. Soak four tablespoonfuls of tapioca over night in one quart of sweet milk. In the morn- ing beat the yelks of three eggs very light, add to them a scant teacupful of sugar; put the milk and tapioca on to boil in a double farina ket- tle, adding a pinch of salt; when it comes to a boil stir in the eggs and sugar; beat the whites to a stiff froth, and stir quickly and delicately into the hot mixture. Flavor with vanilla. Eat cold. GOOSEBERRY FOOL. Stew a quart of gooseberries with a cup and a half of sugar, when soft rub them through a sieve to remove the skins; add a tablespoonful of fresh butter and the well-beaten yelks of six eggs. Serve in a glass dish, or in small glasses if you so prefer, and spread a meringue of the whipped whites of the eggs on top; sweeten and flavor to taste. 246 CREAMS, COSTARD0, ETC. HUCKLEBERRY COMPOTE. Pick over a quart of huckleberries or blue- berries, wash them and set over to boil in a por- celain-lined kettle or earthen bowl; do not add any water to them. Sweeten with half a cup of sugar, and spice with half a teaspoonful of cin- namon; just before removing from the fire, add a teaspoonful of cornstarch which has been wet with a little cold water, do this thoroughly in a cup and stir with a teaspoon so as not to have any lumps in it . Pour into a glass bowl. Eat cold. WHIPPED CREAM. Whip the cream to a stiff froth in a syllabub churn, lay the whipped cream on a hair sieve or napkin; when all is whipped sweeten and flavor to taste. Then line the edges of a mold or large glass dish with lady fingers and fill up with the whipped cream. Ornament with macaroons and candied fruit. Set on ice until wanted. In the summer set the cream on ice before whipping; a good plan is to set the bowl in another one filled with ioe while whipping. ORANGE CUSTARD. Juice of ten oranges, one teacupful and a half of sugar, yelks often eggs, one pint of cream; put the juice and sugar on to boil in a farina CREAMS, CUSTARDS, ETC. 247 kettle; when boiling skim it carefully and set aside to cool. Beat the yelks very light and ad I TABLE OF WEIGHTS AND MEASURES. An ordinary cup holds half a pint. One quart of sifted flour is one pound.' Two cups of butter are one pound. | Ten eggs are equal to one pound. A wineglassful is half a gill. Eight even tablespoonfuls are a gill. Use two teaspoonfuls of baking powder to quart of flour. Let me, my dear readers, try to describe to you a " spring form." It is almost indispensable in baking tart cakes and large fruit pies. It is a high, round cake form, the rim of which is held in place by a key made of wire, the rim fitting in the flat bottom. When the cake is baked you simply draw out the key and the rim comes off, allowing all the steam to escape, which prevents the cake from falling, which is the great danger in baking light biscuit tarts, such as almond, choc- olate, bread, sponge and others too numerous to mention. After removing the rim of the spring form, it is best to leave it on the plate it was baked on, unless you wish to frost it, when you may turn the cake upside down upon a flat board CAKE. 265 and loosen the bottom plate upon which it was baked by running a knife under it. If baked on paper remove it carefully. I don't see how any one manages to get along without a spring form. I could not. I use them for layer cakes and rich pies also; and when once you have them they last a lifetime. In ordering spring forms, I would advise you to have two bottoms made for each one, or have them made double in thickness, for cakes burn very easily in them if too thin. SUNSHINE CAKE. This delicious cake is simply perfect, if you follow my directions carefully, and is made al- most like "angel food," and is particularly nice for invalids. Take one cupful of pulverized sugar, sifted five or six times; one cupful of flour, sifted about seven times; sift one teaspoonful of baking powder in last sifting and measure again, using an even cupful. . Beat up on a platter the whites of eleven eggs to a stiff froth, stir the yelks of six eggs and the sugar about a quarter of an hour, grate the peel of one orange in this, adding the juice also; add part of the flour and part of the beaten whites, and so on until all has been used up. Set in a very moderately hot oven and bake from fifty to sixty minutes; then hold the cake to your ear, if you can not hear it siz, it is done; or try it with a clean, dry broom-straw, by stick- ing it into the cake, if it comes out clean and 266 CAKE. dry, it is a sure sign that it has baked enough. Bake this cake in an angel food pan, and do not grease the form or pan; set a dish of water in the oven while baking, and do not open the oven more than is necessary. If it browns too quickly cover the cake with thick paper. Ice the cake with boiled icing, flavored with orange juice; if you desire to have the icing yellow grate the peel of the orange into the juice and press it through a thin piece of muslin. You may use yellow con- fectioner's sugar instead. ANGEL FOOD. Whites of eleven eggs; one tumbler and a half of pulverized sugar, one tumbler of sifted flour, one teaspoonful of extract of vanilla, one teaspoonful of cream tartar. Sift the flour four times; then add cream tartar and sift again, and then measure so as to have exactly one tumbler- ful after the last sifting. Sift the sugar and measure again in the same way; beat the egg3 to a stiff froth, add the sugar lightly, then the flour, mixing very gently, then the vanilla Do not stop beating until you have put all into the pan. Bake in a very moderate oven; try wiih a broom-straw, and if the cake does not stick to the straw it is done. Turn the pans upside down and lean them until the cake is cool. When cool, loosen the sides with a knife and take out. Use a pan that has never been greased before and the cake. 26? cake-pan solely for this cake. The tumbler for measuring must hold two and three-fourth gills. Beat the eggs on a large platter, and mix the batter on the same platter. Have the pan made with short legs to raise it a little from the bottom of the oven. You can buy an angel cake-pan in any first-class hardware store. Be sure that you follow these directions minutely and I assure you success. You must beat on a platter, a deep di»h will not do. Remember this. CHOCOLATE CAKE. Half a pound of the best vanilla chocolate) grated, half a pound of grated almonds, half a pound of pulverized sugar, thirteen eggs and a pinch of pulverized ammonia, or one teaspoonful of baking powder; stir the yelks of eleven eggs and the sifted sugar about a quarter of an hour, add the whole of the two remaining eggs; then the grated almonds, beat five minutes longer and add the grated chocolate and stir ten minutes more; mix the ammonia or baking powder in with the stiff-beaten whites of the eggs, and stir in gently with the cake mixture. Bake a full h ur in a moderately hot oven Frost the cake with a pink frosting, you may use pink confec- tioner's sugar, or color with Dr. Price's fruit col- oring; if you can not get either, use cochineal, which you can get at any druggist's; soak a little of it in water over night, say a teaspoonful in 268 CAKE. two tablespoonfuls of water; strain, add a cup- ful of eugar, boil until the consistency of verj thick syrup, beat the white of one egg to a very stiff froth and add the boiling syrup, stirring constantly until cold, then spread over the cake; set in a warm place until dry. GARFIELD CAKE. One cup of butter, two cups of pulveriied sugar, rubbed to a cream, one cupful of sweet milk, six eggs, yelks added one at a time, whites whipped in last; three cups of flour, measure after sifting; two teaspoonfuls of baking powder, one cup of chopped walnuts and hickorynuts mixed, one cupful of seeded and chopped raisins and thin slices of citron, sift flour three times; in last sifting add baking powder, whip the whites very stiff. This makes quite a large cake. Ice with boiled icing. CUP CAKE. Cream one cup of butter with two cups of sugar; add gradually the yelks of four eggs, one at a time; sift three cups of flour, measure after sifting again, add a teaspoonful of baking pow- der in last sifting; add alternately the sifted flour and a cup of sweet milk, last the stiff beaten whites of the eggs. Flavor to taste. Bake in • loaf or in jelly-tins. CAKE. QUICKLY-MADE SP0NGE CAKE. Take four eggs, one cup of pulverized sugar; eggs and sugar beaten together until you can not possibly beat any longer, say half an hour at least; one scant cupful of flour, sifted many times, stirred in gradually and lightly; add a pinch of salt and the grated peel of a lemon or any other flavoring. Never fails. DATE CAKE. Twelve eggs and one pound of pulverized sugar; beat yelks and whites separately; one-half pound of nice dates cut very fine, one teaspoon- ful and a half of allspice, the same quantity of cinnamon, two cakes of chocolate, grated fine, and seven soda crackers rolled to a fine powder; flavor with vanilla Bake in spring form very slowly. Cover with chocolate icing. COFFEE FRUIT CAKE. Take one cup of butter, two cups of sugar, four eggs, one-half cup milk, one-half cup cold coffee, two teaspoonfuls cream tartar, one tea- spoonful of soda, one-quarter of a pound of cur- rants, one-quarter of a pound of citron, one pound of raisins; chop all the fruit together, take all kinds of spices. Rub butter and sugar to a cream, dissolve soda in milk, sift cream tar- tar in flour. Take three cups of flour, measure after sifting, add more if necessary. 270 CAKE. SrONGE CAKE. Beat the yelks of twelve eggs very light,add one pound of powdered sugar and heat again until quite thick; grate in the peel of a lemon, adding the juice also; three small cups of sifted flour (sift three times), measure after sifting; stir the flour in lightly; beat the whites to a stiff froth; add a pinch of salt before you begin to beat. Beat until the eggs are so stiff that you can turn the bowl up ide down with safety; then add and bake in a moderately hot oven, covering with paper when you first put it in the oven. This makes a large cake, and a very fine one if properly made. Butter your cake form and line with buttered paper—a spring form is the best. A jelly roll may be made of this by baking in a large pan; have the jelly at hand and spread as . soon as taken from the oven; roll .while hot SILVER CAKE. One pound of pulverized sugar, one half pound of best butter, rubbed to a cream; three- quarters of a cupful of sweet milk, whites of ten eggs, whipped very stiff; three quarters of a pound of flour, with a teaspoonful of baking powder sifted in with the flour, which ought to be sifted twice at least; flavor with a teaspoonful v of essence of bitter almonds, and flavor the icing of silver cake with rosewater. Make a gold cake CAKE. 271 on the same day, so as to use up the yelks of the eggs. GOLD CAKE. One pound of powdered sugar, half a pound of butter rubbed to a cream; yelks of eight or ten eggs, stir until very light; one pound of flour with a teaspoonful of baking powder sifted in well; sift the flour two or three times. Grate in the peel of a lemon or an orange, the juice also, and add a cup of sweet cream or milk. MARBLE CAKE. One cup of butter, two cups of pulverized sugar, three cups of flour, four eggs, one cup of sweet milk, two teaspoonfuls of baking powder. When the cake is mixed, take out about a soup- plateful of the batter, and stir into this about two heaping tahlespoonfuls of grated choco- late (which you must grate before you begin to mix the cake); fill your cake mold about two inches deep with yellow batter and drop in three or four places; do this a spoonful at a time; then pour in more yellow batter and so on until all is used up. CHEAP BLACK CAKE. One cup brown sugar, one cup butter, one cup cold coffee, one scant cup of molasses, one cup raisins, one cup currants, one cup citron, one teaspoonful allspice, one of cloves, cinna- 272 CAKE. mon, two eggs, four cups flour and two teaspoon- fuls of baking powder. POUND PLUM CAKE. One pound of butter, rub to a cream, add one pound of sifted powder sugar, nine eggs, yelks added to tbe creamed butter and sugar; wineglassful of brandy, peel of a lemon, add by degrees a pound and a quarter of flour, one pound of seeded raisins and currants, wbich bave been thoroughly cleaned; half a pound of citron, sliced very thin, and a little orange and lemon peel shaved fine; the best plan is to soak the fruit in the brandy the day previous. Bake very slowly. SEED CAKE. One pound of butter, a pound of sifted pow- dered sugar, rub to a cream; add the yelks of eight eggs, one at a time, one ounce of carroway seed, one nutmeg grated, and a teaspoonful of cinnamon. Stir in one pound and a quarter of sifted flour and the stiff-beat*mi whites of eggs alternately. Bake slowly. POUND CAKE. Take one pound of butter and one pound of powdered sugar, rub to a cream; the grated peel of a lemon, a glass of brandy; add, one at a time, the yelks of nine eggs and last one pound and a CAKE. 273 quarter of sifted flour and beaten whites of the Bggs. Bake slowly. HUCKLEBERRY CAKE. Stir to a cream one cup of butter and two oups of powdered sugar; add gradually the yelks of four eggs, sift three cups of flour, adding two teaspoonfuls of baking powder in the last sifting; add a cup of sweet milk alternately with the flour to the creamed butter, sugar and yelks; spice with a teaspoonful of cinnamon and add the stiff-beaten whites of the eggs; last stir in two cups of huckleberries which have been care- fully picked over and well dredged with flour. Be careful in stirring in the huckleberries that you do not bruise them. You will find a wooden spoon the best for this purpose, the edges not being so sharp. Bake in a moderately hot oven; try with a straw, if it comes out clean, your cake is baked. This will keep fresh for a long while. HICKORY NUT CAKE. Rub to a cream one cup of butter and two cups of sugar; add gradually the yelks of four eggs, one at a time; one cup of cold water or milk and three cups of flour; put two teaspoon- fuls of baking powder in the last cup of sifted flour, and sift again before adding to the cake- batter. Have the whites beaten very stiff; before 274 CAKE. adding stir in two cups of the kernels of hickory nuts, carefully picked out, and add last of alL LOAF COCOANUT CAKE. One of butter, two cups of sugar, rubbed to a cream; one cup of milk, whites of four eggs, and three cups of flour; measure after sifting; two teaspoonfuls of baking powder added in last sifting; add a grated cocoanut, last stiff-beaten whites. Bake in a loaf; line tin with buttered paper. SPICE CAKE. Two cups of sugar, one-half cup of butter, creamed the usual way; two eggs, one cup of sour milk, one cup of chopped raisins, three cups of flour, two teaspoonfuls of baking powder, one teaspoonful of cinnamon, half teaspoonful of cloves and nutmeg, and a wineglassful of port wine. ONE-EGG CAKE. Half a cup of butter, one cup of sugar rubbed to a cream, half a cup of sweet milk, one egg, two cups of flour, sifted with two teaspoonfuls of baking powder, the grated rind of a lemon, and a few drops of the juice. LADY CAKE. Wash the salt out of one-half pound of but- ter, and rub it to a cream with one pound of . CAKE. 275 powdered sugar; have ready one pound of flour, sifted fully five times, with two heaping teaspoon- fula of baking powder; add the stiff-beaten whites of fifteen eggs, alternately, with the flour; flavor with bitter almonds and ice with boiled icing. LEMON CAKE. Rub to a cream one cup of butter with three cups of pulverized sugar; add gradually the yelks of five eggs, one at a time, and one cup of sweet milk; sift four cups of flour with two tea- spoonfuls of baking powder, add alternately with the milk and the stiff-beaten whites of five efcgs; add the grated peel of one lemon and the juice of two. This is a delicious cake. FKUIT CAKE. (No. 1.) One pound of butter and one pound of sugar rubbed to a cream, yelks of twelve eggs, one tablespoonful of cinnamon, one teaspoonful of allspice, half teaspoonful of mace, half tea- spoonful of cloves, one-fourth of a pound of almonds, pounded; two pounds of raisins, seeded and chopped, three pounds of currants, carefully cleaned, one pound of citron, shredded very fine, and one-quarter of a pound of orange peel, chopped very fine; soak all this prepared fruit in one pint of brandy over night; add all to the dough; put in the stiff-beaten whites last. Bake 276 CAKE. in a very slow oven for several hours; line your cake-pans with buttered paper; when cold wrap in cloths dipped in brandy and put in earthen jars. If you wet these cloths every month you may keep this cake moist for years. FBUIT CAKE. (No. 2.) Wash one pound of butter, then work in two or three tablespoonfuls of rosewater, one pound of sugar, cream butter and sugar until it will stand; one pound of citron, orange and lemon peel in equal proportions, candied, of course; three pounds of currants, one pound of sultana raisins, three-quarters of a pound of grated almonds, the grated peel of two oranges, a gill of sherry, one of brandy, yelks of twelve eggs and whites of six, one pound of flour, very dry, warmed and sifted, a teaspoonful of cinna- mon, grated nutmeg and cloves. If possible, prepare the fruit the day previous, and pour over it the brandy and sherry. When the cake is ready to bake, line a large, round pan or spring form with three thicknesses of buttered paper at the bottom, two around the sides and pour the batter into it. This cake will be quite large if baked in one, and should bake from four to five hours in a very moderate oven. The oven should be quite cool at first, and never get very hot; for the first two hours cover with thick cardboard, CAKE. 277 the object being to give long baking without burning. When cold wrap in cloth dampened with brandy, and put in an earthen jar, covered. MEmORANDUm. MEMORANDUM. nEMORANDUm. LATER AND TART CAKES. Page. 'WWte Cream Cake, 279 Pink Cream Cake, 279 Jelly Roll on Layer, 280 Burnt Almond Cake, 280 White Mountain Cake, 281 Layer Pound Cake, 282 Walnut Cake, 282,283 Love Cake, 283 Simple Cake, 284 Orange Cake, 284 Railroad Cake, 284 Ice-Cream Cake, 285 Cream Cake, - 285 Cocoanut Cake, 286, 287 Chocolate Cake, 287 Tutti-Frutti Cake, 287 Lemon Jelly (or Cakes, 288 Apple Jelly Cake, 288 Caramel Cake, 289 Peach Short Cake, 290 Chocolate Cieam Cake, 290 Strawberry Cream Cake, ------ 291 Russian Punch Tart, 291 Almond Cake, 292 Brod Torte 293, 294 Chocolate Tart, 294 Biscuit Tart Cake, 295 Filbert Tart Cake, 295 Filled Tart Cake, 295 Ribbon Tart Cake, 296 Marbled Biscuit Cake, 296 Mohntorte, '• -297 Date Tarts, 297 (Ot) ltlF.mORANI>l 1H. LATEE AND TART CAKES. WHITE CREAM CAKE. I | ^HITES of ten eggs, one goblet of flour, \JiJ one goblet and a half of pulverized sugar, one teaspoonful of cream tartar; sift the flour five times; then sift the sugar and flour to- gether; beat the whites on a platter to a very stiff froth; stir into them when stiff the sugar and flour, and last the cream tartar; bake imme- diately in three or four jelly cake-tins. Make the following filling: Take one pint of very cold, sweet cream (pour the cream in a bowl and set it inside another bowl containing ice or snow); add to it two tablespoonfuls of powdered sugar and a dessertspoonful of vanilla; whip to a stiff froth, and when the cakes are cold spread between the layers, also on top of cake. This is a delicious cake; must be used the same day it is baked. PINK CREAM CAKE. Three eggs and one cup of pulverized sugar; beat the eggs and sugar to the consistency of batter; then add half a cup of cold water, two C2») 280 * LAYER AND TART CAKES. cups of flour and two teaspoonful3 of baking powder, sifted twice; color with fruit coloring. Bake in three layers and fill with whipped cream, sweetened to taste and flavored. Must be eaten the same day. Keep in ice-chest. Use about a teaspoonful of Dr. Price's fruit coloring; if not sufficiently colored, add more; color the dough only. JELLY ROLL OR LAYER. Take eight eggs, two cups of sugar, beat half an hour; two cups of flour, one-half teaspoonful of baking powder, sifted in flour; add two table- spoonfuls of water. Bake in large tin, spread with jelly while hot, and roll or bake in jelly-tins and spread. Cover with boiled icing. BURNT ALMOND CAKE. Beat up four eggs with* one cup of sifted pow- dered sugar; beat until it looks like a heavy bat- ter (use elbow-grease and enough of it). When you think you can not possiby beat any longer, sift one cup of flour with half a teaspoonful ol baking powder; stir into batter gradually and lightly, adding three tablespoonfuls of water. Bake in jelly tins. Filling: Scald one-quarter of a pound of almonds (by pouring boiling water over them); remove skins, put them on a pie- plate and set them in the oven to brown slightly. Meanwhile, melt three tablespoonfuls of white sugar, without adding water, in a farina kettle. LAYER AND TART CAKES. 281 stirring it all the while; stir up the almonds in this, then remove them from the fire and lay on a platter separately to cool. Make an icing of the whites of three eggs, beaten very stiff, with one pound of pulverized sugar; flavor with rose- water, spread this upon layers and cover each layer with almonds. When finished frost the whole cake, decorating with almonds. WHITE MOUNTAIN CAKE. Rub one cup of butter and three small cups of pulverized sugar to a cream; add gradually one scant cup of milk and one pound of sifted flour; add two teaspoonfuls of baking powder in last sifting; whip the whites of eight eggs to a very stfff froth; stir in lightly and flavor with bit- ter almonds. Bake in jelly tins. Use the follow- ing filling: To the beaten whites of three eggs allow one pound of pulverized sugar, beat stiff as for icing; take out enough to cover the top of the cake and set aside. Grate a fresh cocoanut, re- serving part of it for the top of the cake; add the milk of the cocoanut to that which you intend to spread between cake. Now spread the icing on each layer and sprinkle the cocoanut over each layer until the mountain is made; add a little more sugar to the icing for top layer; also a few drops of lemon juice, and mix two or three table- spoonfuls of sugar with the reserved cocoanut 282 LAYER AND TART CAKES. for top layer of all. Remember, spread the icing first, then strew the cocoanut. A delicious cake. LAYER POUND CAKE. Beat the yelks of twelve eggs with a pound of sugar; grate the peel of two lemons and add the juice of one; add the beaten whites of eight eggs and half a pound of sifted flour. Bake in jelly-tins. To the whites of four eggs add a pound and a half of confectioner's sugar; beat stiff, as for icing, and reserve enough of it for the top of the cake; add to the rest the grated peel of half a large orange and all of its juice. When the cake is cool spread this between the layers. Beat into the icing reserved for the top a little lemon juice, and, if needed, add more sugar. This should be thicker than that spread between the cake. Decorate with slices of orange, which have been dipped in boiled sugar and dried. WALNUT CAKE. (No. 1.) Grate eight ounces of walnuts and eight ounces of blanched almonds; beat light the yelks of twelve eggs and three-quarters of a pound of sugar; add the grated nuts and one- quarter of a pound of sifted flour; beat the whites to a stiff froth and add a pinch of pulverized am- monia. Bake in layers and fill with sweetened whipped cream, into which you ma}' put eight LAYER AND TART CAKES. 283 ounces of pounded walnuts and eight ounces of pounded almonds. WALNUT CAKE. (No. 2.) Make a rich cup cake dough and bake in layers. Filling: To the beaten whites of four eggs allow one pound of pulverized sugar; beat stiff as for icing, take out enough to cover the top of the cake and set aside; spread the icing between each layer and lay walnuts on top as close as you wish to have them. When done ice the top of the cake and ornament with walnuts. If you prefer you may pound the walnuts first for the layers, but leave them whole for the top of the cake. LOVE CAKE. Beat on a platter the whites of ten eggs to a stiff froth; stir into them one and o^e-half gob- let of sifted pulverized sugar; add gradually one goblet of flour, sifted six times, adding a tea- spoonful of cream tartar in last sifting. Bake im- mediately in three large jelly cake tins; use only two of these, and reserve the other for a straw- berry or any other kind of fruit cake. For fill- ing take one pint of very rich cream, add to it two tablespoonfuls of pulverized sugar and a tea- spoonful of vanilla; whip to a stiff froth and color pink with Dr. Price's fruit coloring. When the cakes are cold spread between the layers and pile also on top of the cake. Before you begin to 284 LAYER AND TART CAKES. whip the cream see that it is very cold; it should be set in a bowl of ice while whipping, especially in the summer. SIMPLE CAKE. Butter the size of an egg, stirred to a cream with one cup of sugar; add gradually the yelks of three eggs and one cup of flour, in which you have sifted a teaspoonful of baking powder; add a tablespoonful of water and the stiff-beaten whites of the eggs. Bake in jelly cake tins, and when cold spread with fruit jelly. . ORANGE CAKE. Beat light the yelks of five eggs with two cups of pulverized sugar; add juice of a large orange and part of the peel grated, and half a cupful of cold water and two cups of flour, sifted three times; add a teaspoonful of baking powder in last sifting; add last the stiff-beaten whites of three eggs. Bake in layers, and spread the fol- lowing icing between and on top: Beat the whites of three eggs stiff; add the juice and peel of one orange and sugar enough to stiffen. Very nice. RAILROAD CAKE. Make a mandeltort batter and divide into two equal parts; take half a pound of sweet and two ounces of bitter almonds, blanch, dry and grate them; beat the yelks of ten eggs with three-quar- ters of a pound of pulverized sugar; then beat the I-AYER AND TART CAKES. 285 whites to a stiff froth, adding one-quarter of a pound of sifted flour; mix all thoroughly and di- vide into two parts; add grated chocolate to the one, with a tcaspoonful of ground cinnamon and half a teaspoonful of cloves and allspice. When baked spread with raspberry marmalade or jelly. Frost with lemon or almond frosting. ICE-CKEAM CAKE. One cup of butter (wash out the salt), two cups of pulverized sugar rubbed to a cream ; then add gradually one cup of milk and three cups of sifted flour, with two teaspoonfuls of baking pow- der sifted into the flour; last the stiff-beaten whites of eight eggs. Bake in layers. Use the following filling: Four cups of powdered sugar, one small cup of boiling water; boil until clear and thick like syrup; then pour on the beaten whites of four eggs, beating as you pour in the eyrup, and stir until cold; then add one teaspoon- ful of citric acid (pulverized, of course); flavor with vanilla and spread between layers and on top. This quantity will make about five layers, and there will be enough frosting left to frost a gold cake, which you might make at the same time ui order to use up the yelks. CREAM CAKE. One cup of butter and two scant cups of sugar rubbed to a cream; add gradually one cup 286 LAYER ANP TART CAKE3. of milk and three cups of flour; measure after sifting, and add two teaspoonfuls of baking pow- der in last sifting. Before adding flour, add the yelks of four eggs, put whites in last. Bake in layers as for jelly cake. When cold, spread with the following mixture: Wet two table- spoonfuls of cornstarch with enough cold milk to work it into a paste. Boil half a pint of milk with half a cup of sugar and a pinch of salt. Beat the yelks of two eggs, light; add the cornstarch to this, and as soon as the milk boils pour in the mixture gradually, stirring constantly until thick. Drop in a teaspoonful of sweet but- ter, and when this is mixed in, set away until cool. Spread between layers. COCOANUT CAKE. (No. 1.) Rub to a cream half a cup of but- ter and a cup and a half of pulverized sugar. Add gradually four eggs, half a cup of mil and two cups of flour, adding one teaspoonrul of baking powder in last sifting. Bake in layers. Pilling: One grated cocoanut and all of its milk, to half of which add the beaten whites ot three eggs and one cup of powdered sugar. Lay this between the layers. Mix with the other half of the grated cocoanut five tablespoonfuls of pow- dered sugar and strew thickly on top of cake, which has been previously iced. LAYER AND TART CAKES. 287 COCOANUT CAKE. (No. 2.) Whites of ten eggs, one goblet ol flour, a goblet and a half of pulverized sugar and one teaspoonful of cream tartar. Sift the flour five times, then sift the sugar and flour together. Beat the whites to a very stiff froth; stir into them when stiff the sugar and flour, and last the cream tartar. Bake immediately in three or four layers. Use same filling as in No. 1. CHOCOLATE CAKE. One cup of butter, two cups of sugar, one cup of sweet milk; the yelks of six eggs and the whites of four; three cup3 of flour sifted several times, adding two teaspoonfuls of baking powder in last sifting, and the grated peel of one lemon. Bake in jelly-tins. Icing: Set one-third of a cake of chocolate in a small tincup on the back of the stove to melt. Make a stiff icing with the whites of four eggs and sugar. Add the melted chocolate; flavor with vanilla; spread on the layers and on top of cake. Delicious. TUTTI-FRUTTI CAKE. Rub to a cream two cups of sugar and thre© quarters of a cup of butter; add one cup of sweet milk, three cups of flour and two teaspoonfuls of baking powder. Bake in layers. Filling: Two cupfuls of granulated sugar and about three tablespoonfuls of boiling water. Boil until it 288 LAYER AND TART CAKES. stands alone when poured from the spoon. Pom this slowly over the whipped whites of two eggs stirring until cool. Mix with this one cupful of small seedless raisins and one cupful of English walnuts, chopped to the size of the raisins. Spread between the layers and on top of cake. If you prefer you may reserve enough plain icing for the top and sides. LEMON JELLY FOR LAYER CAKE. One pound of sugar, yelks of eight eggs with two whole ones, the juice of five large lemons and the grated peel of two; one-quarter pound of butter. Put the sugar, lemon and butter into a saucepan and melt over a gentle fire; when all is dissolved, stir in the eggs which have been well beaten; stir rapidly until it is as thick as honey; spread this between the layers of cake; pack the remainder in jelly glasses. APPLE JELLY CAKE. Rub one cup of butter and two cups of sugar to a cream; four eggs, whites beaten separately; one cup of milk, two teaspoonfuls of baking powder, three cups and a half of flour. Bake in layers. Filling: Pare and grate three large ap- ples ("Greenings" preferred). the juice and peel of a lemon, one cup of sugar and one well-beaten egg; put the ingredients together in a tin ves- sel and boil, stirring constantly until thick Cool and fill in cake. LAYER AND TART CAKES. 289 CARAMEL CAKE. (No. 1.) Rub to a cream one cup of butter and two cups of sugar; add gradually the yelks of five eggs, one at a time, and one cup of sweet milk; three cups of flour sifted two or three times, adding two teaspoonfuls of baking powder in last sifting. Bake in jelly-tins and spread with the following mixture: Boil four cups of brown sugar, one cup of milk and a teaspoonful of butter; mix together well and boil like you would for candy. Try a little in cold water; if it hardens, it is ready to spread between the layers. Get the medium brown sugar; it must be neither too dark nor too light. CARAMEL CAKE. (No. 2) One cup of butter, two cups of sugar, rubbed to a cream; one cup of sweet milk, three cups of flour, two teaspoonfuls of baking powder put in last Bifting; add last the etiff-beaten whites of five eggs. Bake in jelly cake tins. Filling: One cup of brown sugar, a scant half-cup of milk, three tablespoonfuls of molasses, one teaspoonful of butter and about three ounces of grated chocolate; add to the boiling mixture. Boil altogether about five min- utes, stirring constantly; it should be the con- sistency of thick custard. Add a pinch of soda just as you are about to remove it from the fire. When cold, flavor with vanilla, and spread he- 21)0 LAYER AND TART CAKES. tween layers; you may cover the top and sides also. Dry in a warm oven, or in a very warm place back of the range. PEACH SHORT CAKE. (No. 1.) Make a sponge cake batter of four eggs, a teacupful of pulverized sugar, a pinch of salt and a teacupful of flour. Beat the eggs with the sugar until very light; beat until the consistency of dough; add the grated peel of a lemon, and last the sifted flour. No baking powder necessary. Bake in jelly-tins. Shave the peaches quite fine and sugar bountifully. Put between layers. Eat with cream. PEACH SHORT CAKE. (No. 2.) Make a good biscuit crust; bake in jelly-tins; roll out about half an inch thick. As you place the crust in your tins spread over melted butter, and then roll out another crust and place on top of this. Set in the oven and bake. As you take out of the oven separate the crust and fill with peaches which have been sliced and well sugared. Eat with rich cream. CHOCOLATE CREAM CAKE. Rub one cup of butter and two cups of sugar to a cream; add gradually one scant cup of milk and three cups of flour, with two tea- epoonfuls of baking powder put in last sifting. LAYER AND TART CAKES. 2W1 Whip the whites of five or six eggs to a very stiff froth; stir in lightly; bake in jelly-tins. Whip a cup of cream as you would for Charlotte Russe; sweeten and add half a cup of grated chocolate. Spread between layers and ice the whole cake with a chocolate icing, made of sweet chocolate melted and mixed with the beaten white of an egg- STRAWBERRY CAKE. Bake two layers of sponge or cup cake and fill with strawberries; cut and sugar, and spread either with whipped cream or beaten white of egg, sweetened. RUSSIAN PUNCH TART. Bake three layers of sponge cake dough, or three layers of almond tart (according to my receipt), which is still better, and flavor it with a wineglassful of arrack. When baked, scrape part of the cake out of the thickest layer, not disturbing the rim, and reserve these crumbs to add to the following filling: Boil half a pound ol sugar in a quarter of a cup of water until it stands; add to this syrup a wineglassful of rum and the crumbs, and spread over the layers, piling one on top of the other. * Frost the cake with a nice icing, flavored with rum. Another way to fill this cake is to take some crab-apple jelly or apple marmalade and thin it with a little brandy. If you haven't either make a filling of 292 LAYER AND TART CAKES. the following: Grate a large tart apple; add the boil about ten minutes; if they begin to break, take them up sooner; do this carefully with a perforated skimmer, draining them well, and lay upon a large platter. Boil the syrup until thick and clear, skimming it thoroughly. Return the plums to the boiling syrup and boil five minutes longer; then take them up again and nll in glass jars. Pour the boiling syrup over the fruit and seal. The remaining syrup makes* excellent jelly. PRESERVED QUINCES. Choose the fine, yellow, pear-shaped quince. You may take half a pound of "Sweets" (the name of a sweet apple used to preserve with quinces). Pare, core and quarter them, and throw into cold water as you do so. Put the quinces on to boil in just enough water to cover them. Boil until tender, or until you can pierce them with a straw. In the meantime, boil the parings, seeds and cores also, in just enough water to cover them. Take up the quinces with a perforated skimmer and lay upon dishes to cool. Strain all the juice, both of the quinces and parings, through a fine wire sieve or jelly- bag, and to every pint of juice allow a pound of sugar Boil and skim it carefully, lay in the quinces and boil twenty minutes longer Take up the fruit and fill in jars; pour the boiling syrup over them and seal. Boil the remaining 876 PRESERVED I syrup to a jelly. If you use half apples be careful and cut the same size as the quinces. i PRESERVED CRAB-APPLEg. Choose the small, yellow apple for this pur- pose. Take only those that are perfect, leaving the stems on. Take a pound of sugar for every pound of fruit and a bag of spices to boil with them. Boil the apples as you would quinces, until tender; then take up with a perforated skimmer. Measure the juice, allowing a pint of juice to a pound of sugar. Boil the spices again with the syrup, and add the juice of a large lemon. When the syrup is quite thick boil the apples again in the syrup for fifteen minutes. Then take them up and fill in jars, pouring the boiling syrup over all. PRESERVED* CURRANTS AND RASPBERRIES. Use pound for pound. Stem tne currants by running a fork along the stems. Make a syrup of the sugar, putting in the currants ten min- utes before adding the raspberries; boil ten min- utes longer. Take up the fruit with a perforated skimmer; fill the jars, letting the syrup boil until thick; pour over the fruit hot and seal. STRAWBERRIES PRESERVED WITH CURRANT JUICE. Allow a pound of sugar to a pound of ber- ries. Sprinkle half a pound of sugar over every pound of fruit, and let them remain this way in / PRESERVES- 377 a covered bowl over night. In the morning make a syrup of a quart of currant juice and the remaining sugar; add the strawberries, and pro- ceed same as with Strawberry Preserves. PRESERVED RASPBERRIES. These should be preserved same as above. Do not wash the berries, but pick over carefully. PRESERVED STRAWBERRIES. Allow a pound of sugar to a pound of fruit, and a quart of water to four pounds or more of berries. Put the sugar and water over a slow fire in your preserving kettle, which should be either of brass or copper, and used for no other pur- pose. See that it is well scoured before using, and use a silver spoon, and do not have any other cooking done while preserving, or your fruit will not .keep. While the sugar is boiling pick the berries over carefully. When the sugar has boiled to a syrup take it from the fire and put in the berries, carefully pouring the boiling syrup over them with a silver spoon. Let them remain in the syrup over night. Next day heat to boiling point; fill the cans to overflowing, and seal air-tight. In two or three days line a wash- boiler with hay; set the cans or jars of preserves in it; put sticks of wood between them to pre- vent jarring or falling over, and fill the boiler with cold water almost up to the neck of the cans, and let them boil about ten minutes; then PRESERVES. 379 STRAWBERRY JAM. Take three quarters of a pound of sugar to every pound of berries, and a cup of currant juice to every two pounds of fruit; set the sugar and juice on to boil, skim off the scum and put in the berries, boil rapidly, stirring all the time. Put in small jar* covered with brandied paper. You may make jelly out of the surplus juice. A better way is to boil the berries for half an hour with the currant juice, dip out nearly all the juice and add the sugar, boil rapidly half an hour longer with the sugar, stirring all the time. STRAWBERRY MARMALADE. To every pound of fruit allow one pound and a half of sugar; boil the sugar until it is thick syrup, throw in the berries and boil until it is quite thick. Put away like jam. PRESERVED CHERRIES. The sour red cherries, or " Morellas," are the best for preserves. Never use sweet ones for this purpose. Stone them, preserving every drop of juice; then weigh the cherries and for every pound take three-quarters of a pound of sugar; set the sugar and juice of the cherries on to boil, also a handful of the cherry stones pounded and tied in a thin muslin bag; let this boil about fifteen minutes; skim off the scum that rises. Now put in the cherries, and boil until the syrup 380 PRESERVES. begins to thicken like jelly. Remove from the fire, fill in pint jars, and, when cold, cover with brandied paper and screw on the c»ver tight. CHERRY MARMALADE. "to three pounds of sweet and one pound of . sour cherries allow two pounds of sugar. Weigh V_ the cherries whem stemmed and pitted. Make a syrup of the sugar, add cinnamon hark and cloves* put in the sweet'cherries first, adding the sour ones half an hour after; boil down thick: cover with brandied paper. Pare off the green skin and take out all the inner soft part, so as to leave nothing but the hard white rind; cut into strips a finger in length, pour about a pint of vinegar over all, and let it remain so until next day, then throw them on a clean board to drip, dry each piece; allow one lemon to two pounds of rind, and add stick cinna- mon and cloves, removing the heads of the latter; add also a very small quantity of blanched ginger root; allow three-quarters of a pound of sugar to every pound of rind. > Boil all together about three hours, remove the citron with a perforated skimmer and boil the syrup until thick; throw over rind; boil over once more, next day for about fifteen minutes; be careful to remove all seeds of the lemon, cut the lemon into thick - 4 ■' PRESERVES . 381 slices. You may tie the spices in a bag if you eo prefer. If you don't mind the trouble, boil the citron first in grape leaves and a little alum, which makes them green and glossy, and throw them into cold water before preserving. A few pieces of blanched ginger is a nice addition to the flavor. GREEN TOMATO PRESERVES. Seven pounds of nice, even-sized, small, green tomatoes, six pounds, of sugar, three lem- ons, five cents' worth of cloves and cinnamon mixed (use only half of this), one-half ounce of whole ginger; pierce each tomato with a fork, heat all together slowly and boil until the tomatoes look clear. Don't use the seeds of ths lemons; take out the tomatoes with a perforated skim- mer and lay on large platters, then fill in glass jars; boil the syrup until very thick, pour over the tomatoes hot, and seal. This tastes like fig preserves. RIPE TOMATO PRESERVES. To twelve pounds of sound, ripe tomatoes take eight pounds of sugar and three lemons, one-half ounce of cloves and one ounce of cinna- mon bark. Scald the tomatoes, pare and cut up (weigh the tomatoes before scalding them), heat slowly, add sugar and boil slowly for twenty minutes, then add spices and lemons (the lemons must be sliced), extract all the seed and 382 PRESERVES. boil slowly, stirring often with a silver spoon, and be very careful not to let them burn. The last hour they will require almost constant stir- ring; take off the scum that rises and let it boil until very thick and dark. PRESERVED BLACKBERRIES. Weigh the fruit, allow a pound of sugar to every pound of fruit; tie spices in a bag, such as cloves and cinnamon; make a thick syrup of the sugar before you put in the berries. Boil half an hour and seal when cold. BLACKBERRY JAM. Weigh the fruit, allowing three-quarters of a pound of sugar to every pound of fruit. Put the fruit on to boil without any sugar, mash it with a potato beetle and let it boil slowly for about half an hour. Dip out most of the boiling juice before adding the sugar and cook half an hour longer; then pack in pint jars» This is de- licious. Now I will tell you what to do with the surplus juice, and I know you will be very thankful, for it is real nice and refreshing as a summer drink. BLACKBERRY SYRDP. To every pint of blackberry juice allow a pint of sugar and boil rapidly for five minutes by the clock—five minutes for every pint. Bottle PRESERVES. 883 and cork; when cold mix with chopped ice and water, using a cupful to a quart of water. Very nice. GOOSEBERRY JAM. Pick the berries carefully and boil one hour then add a pound of sugar to every pound of fruit, and boil for an hour and a half longer, stir- ring most of the time. All jams must be watched closely and stirred for fear of burning. Goose- berries should be perfectly ripe. PRESERVED PEARS. Pare the fruit and then weig h; leave whole with the stems on; allow a pound of sugar to every pound of fruit. Put a layer of sugar at the bottom of the kettle, then one of fruit, and so on until you have used up all of both; throw a pint of water over all and heat slowly until the sugar is melted and the fruit is heated through; boil the pears until quite tender, then take them out with a perforated skimmer and lay upon large flat dishes until the syrup is thick. Tie up a small bag of spices, such as cloves and cinna- mon bark, and let it boil rapidly with the syrup; boil almost to a jelly, which must be clear and thick; skim off the scum as it rises, then put in the pears again; boil up once, then fill jars and seal. To prevent the sugar from crystalizing, which it is very apt to do with fruit like pears, PRESERVES. 885 hour put in the remaining sugar. Now watch carefully, stirring almost constantly for two hours. Boil slowly, and add one-quarter of the peach kernels; spice with cinnamon and cloves, using whole spices. APPLE BUTTER. Boil down any desired quantity of sweet cider in yoqr preserving kettle to two-thirds the original quantity. Pare, core, and slice as many wine apples as you wish to use; boil slowly, stirring often with a silver or wooden spoon; spice with stick cinnamon and cloves, and sweeten to taste. Boil from four to five hours; take from the fire, pour all together into a large crock; cover and let it stand over night, then re- turn to the preserving kettle and boil down, stir- ring all the while until it is the consistency of mush, and of a dark brown color. QUINCE CHEESE. Wipe off each quince before paring, core and slice them; then weigh your fruit and sugar, al- lowing three-quarters of a pound of sugar for every pound of fruit, set the sugar aside until wanted. Boil the skins, cores and seeds in a clean vessel by themselves, with just enough water to cover them; boil until the parings are soft, so as to extract all the flavor, then strain through a jelly-bag. When this water is almost JELLIES. Page. Strawberry Jelly, 388 Peach Jelly, 389 Red Raspberry Jelly, 390 Currant Jelly, - 390 Raspberry-Currant Jelly, - 390 Grape Jelly, 391 Apple Jelly, 391 Wine Jelly, 391,392 Raspberry Syrup, 392 Neapolitan Jelly, 393 Crab Apple Jelly, 393 (887) JELLIES. STRAWBERRY JELLY. PRESS the strawberries through a jolly press, or boil and mash them to a pulp and strain through a flannel bag. A good way to do this is to hang up the bag an a strong nail and let it drip into a bowl; in the meantime get all your jelly-glasses ready and roll them in hot water. Take a pint of juice and a pint of sugar at a time and no more. You will have better jelly and it will not take any more time. I al- ways put a pint of juice into the preserving ket- tle, set it on red-hot coals, and as soon as it boils throw in the sugar and stir with a silver spoon; then put fine kindling wood under the kettle and let it boil hard until it rises clear to the top, allowing it boil in this way for five minutes by the clock. It will then be so thick that it will boil with a "thud," and can not rise any more. Pour into your glasses, filling them to the brim, reserving, however, a pint of the juice to repeat the above. Try this method, and you will never JELLIES. 385> follow the old-fashioned way again. By adding lemon juice to the strawberries your jelly will be firmer (raspberry and strawberry jellies are never as firm as other jellies). You may boil a vanilla bean in the preserving kettle with the berries, which makes a very nice flavor. Try it. PEACH JELLY. Pare the peaches; cut up in small slices, and crack one-fourth of the kernels, and put all in the jar with the peaches. Heat in a dish pan of boiling water, but do not add any water to the peaches; stir the peaches from time to time until they are boiled to the consistency of mush. Strain through a bag, and to every pint of juice add the juice of a lemon. Measure again after adding the lemon-juice, and add a pint of sugar to a pint of juice. Boil a pint at a time adding sugar when the juice begins to boil . Boil fast and hard five minutes. Allow five minutes by the clock for each pint of juice and sugar. Al- ways have the pint measure filled with juice, so as to lose no time in getting the kettle to boil. You may weigh the sugar if more convenient—a pound to a pint. Fill in glasses immediately. When cold dip tissue or fine note-paper in white of egg, and lay on top of each glass. Cut around with scissors, put on covers, or tie up with stout paper. Each glass should be labeled. 390 JELLIES. BED RASPBERRY JELLY. Put the berries into a stone jar; set this in a kettle of warm water, and let it boil, closely covered, until the berries are broken to pieces. Strain through a flannel jelly-bag. If you have none use a stout, coarse kitchen towel, pressing only a few handfuls at a time. To each pint of juice allow a pint or pound of sugar. Measure the juice; set it on a very hot fire in a preserv- ing kettle. As soon as it boils throw in the sugar; stir with a silver or wooden spoon, and let it boil five minutes by the clock, and so hard, too, as to require constant watching, and in a two-gallon kettle at that, boiling only a pint at a time. Remember, this is very important, a pint at a time. Do this, and your jelly will never fail to harden almost before it is cold. Measure while your jelly is boiling, so as not to lose a moment's time. Have jelly-glasses ready, cleaned and rolled in hot water, so as to prevent cracking, and have enough kindling-wood at hand to keep the kettle boiling CURRANT JELLY. In making this jelly follow the above receipt. RASPBERRY-CURRANT JELLY. ML: equal parts of currants and raspberries, and proceed as with currant jelly. The flavor is exquisite and is especially nice for cakes, creams, .charlottes, etc. 392 JELLIES. flannel bag. Wet your molds with cold water; pour in the jelly and set away in a cold place. WINE JELLY. (No. 2.) Dissolve one box of gelatine in a pint of boiling water; add one pound of loaf sugar, a quart of wine; stir this mixture very hard and pour through jelly-bag. then into a mold that has has been washed in cold water. When con- gealed, wrap a cloth dipped in warm water around the mold and turn out the jelly. RASPBERRY SYRUP. Choose nice, large, fresh red raspberries, weigh them, allow three-quarters of a pound of sugar to every pound of fruit. Make a syrup by boiling a pint of water to every two pounds of sugar. When the syrup is clear put in the ber- ries and let them boil up once; then remove from the fire and let them remain in a covered bowl over night; then press through a jelly-bag and boil until clear and thick; when cold, bottle, cork and seal. The juice of canned raspberries left over from last season, obtained by pressing them through a fine wire sieve or jelly-bag, is nice to mix with lemonade; you will never want a better drink. Strawberries may be used in the same way; use quantities of chopped ice and lemons. Delicious. JELLIES. 393 NEAPOLITAN JELLY. Take equal quantities of fully ripe strawber- ries, raspberries, currants and red cherries; the cherries must be stoned, taking care to preserve the juice and add to rest of juice. Mix, press through a jelly-press or bag; measure juice, boil s pint at a time and to every pint allow a pound of sugar and proceed as with other fruit jellies. CRAB APPLE JELLY. Take Siberian crab apples, cut up in pieces, leaving in the seeds, and do not pare. Put into a stone jar, and set on the back of the stove to boil slowly, adding a good-sized dipperful of water; let them boil closely covered all day, then put in a jelly-bag and let them drip all night. If the apples are very dry, add another dipperful of water. Boil a pint of juice at a time; with a pound of sugar to every pint of juice. Boil five minutes steadily, each pint exactly five minutes, shoving kindling wood under the kettle all the time, while it boils; now weigh another pound of sugar and measure another pint of juice; keep on in this way and you will be through before you realize it. There is no finer or firmer jelly than this. It should be a bright amber in color, and of fine flavor. You may press the pulp that re- mains in the jelly-bag through a coarse strainer; add the juice of two lemons and as much sugar as yop have pulp, and cook to a jam. BRANDIED FRUITS. fruit. Greengages and purple and red plums also add both to looks and taste. Be sure to add the same amount of sugar as you do fruit; bat no more alcohol. In the fall of the year pack in glass jars; looks very pretty. Keep it in a dry, cool place. There is always a surplus of juice, which makes excellent pudding sauces. Add • little water and thicken. BRANDIED PEARS. Pare the fruit, leaving the stems on. Weigh and allow a pound of sugar to a pound of fruit Heat the fruit and sugar like you would for pre- serves, adding enough water to prevent burning. Remove the pears to platters as soon as tender- so tender that you can pierce with a straw. Let the syrup boil until thick, having added a small bag of spices in boiling. Let the syrup boil very fast. In the meantime, put the pears in glass jars; fill two-thirds full; add the brandy to the boiling syrup, and take the kettle at once from the fire; pour boiling hot over the fruit, and seal. Allow a print of best brandy to every four pounds of fruit. Use none but the best. If you can not afford brandied fruit it is no disgrace; but don't try and put up fruit in whisky or some other cheap stuff. BRANDIED PEACHES. Select only the largest and finest quality of clingstone peaches. Allow a pound of sugar to BRANDTEP FRUITS. 897 a pound of fruit, and a pint of the best brandy to every four pounds of peaches; make a syrup of the sugar with enough water to just dissolve it, and boil about half a dozen blanched peach kernels with it. When the syrup boils put in the fruit and let it boil about five minutes. Remove the fruit carefully upon platters, and let the syrup boil fifteen or twenty minutes longer, skimming it well. Put the peaches in wide- mouthed glass jars If the syrup has thickened pour in the brandy. Remove from the fire at once, and pour over the fruit and seal. BRANDIED CHERRIES Select the largest sweet cherries for this pur- pose, leaving the stems on. Allow half a pound of sugar to every pound of fruit, and a pint of good brandy for every five pounds of fruit. Make a syrup of the sugar, using as little water as pos- sible; pour it over the cherries and let them re- main in the syrup all night Next day put them in a preserving kettle and heat slowly; boil about eight minutes. Take up the cherries with a per- forated skimmer and boil the syrup fifteen min- utes; add the brandy to the boiling syrup, re- move from the fire and pour over the cherries hot, and seal. BRANDIED QOINCES. Select large, yellow, pear-shaped quinces, peel and quarter; take out the cores and throw 398 BRANDIED FRUITS. into cold water, until all are pared. Then bo9 until tender, bo they can easily be pierced; take them out with a perforated skimmer and weigh; then take three-quarters of a pound of sugar to a pound of quinces, and boil in a little over half the quince water; add stick cinnamon and cloves (removing the soft heads); boil until quite a thick syrup. Pack the quinces in jars, add a pint of good brandy to the syrup and pour boiling hot over the quinces and seal immedi- ately. FRENCH PRUNES IS COGNAC. Lay the prunes in white wine for two days; then put on a wire sieve to drip, but do not squeeze them; when they look dry, which will be in about half an hour, lay in glass jars with alternate layers of sugar and stick cinnamon and a few pieces of mace and a very few cloves; when the jars are full, fill up with cognac and seal. Set in the sunniest place you can find for three days. RAW FRUIT DESSERTS. Page. Strawberries ...... 400 Ripe Tomatoes - - - - - 401 Pineapple, 401 Salade d'Orange. 401 Bananas, 401 Raspberries and Currants, ... 402 Ambrosia, 402 Tutti-Frutti, 402 Blueberries, 402 Peaches, 402 Frosted Currant-, 403 Watermelon, - 403 Snowflakes, 403 (S09) 402 RAW FRUIT DESSERTS. RASPBERRIES AND CURRANTS. These berries, mixed, make a very palatable dish. Set on ice until ready to serve; then pile in a mound, strewing plenty of pulverized sugar among them; as you do this, garnish the base with white or black currants (blackberries look pretty also) in bunches. Eat with cream or wine. AMBROSIA. Take eight or nine sweet oranges, peel them, take out the seeds after cutting into slices. Take a large-sized fresh cocoanut, grate it; then put alternate layers of the oranges and cocoanut in a glass dish, and sprinkle pulverized sugar over each layer of cocoanut and orange. TUTTI-FRUTTI. Slice oranges, bananas, pineapples and ar- range in a glass bowl; sprinkle with pulverized sugar, and serve either with wine or cream. You may use both. BLUEBERRIES. Wash and pick over carefully, drain off all the water, sprinkle powdered sugar over them and serve with cream or milk. PEACHES. Peel fine, ripe freestone peaches. Cover plen- tifully with pulverized sugar, and serve along with whipped cream and plenty of it. The cream should be ice cold. Peaches should not be sliced until BAW FRUIT DESSERTS. 403 just before dining, or they will be very apt to change color. FROSTED CURRANTS. Pick fine, even, large bunches of red currants (not too ripe) and dip each bunch, one at a time, into a mixture of frothed white of egg, then into a thick, boiled sugar syrup; drain the bunches by laying on a sieve, and when partly dry dip again into the boiled syrup. Repeat the process a third time; then sprinkle powdered sugar over them and lay on a sheet of paper in a slightly warm oven to dry. Used on extra occasions, also for ornamenting charlottes, cakes, creams, etc. WATERMELONS. Use only those melons that are perfectly ripe. Do not select those that are very large in circum- ference; a rough melon with a bumpy surface is the best. Either cut in half or plug and fill with the following: Put on to boil some pale sherry or claret, and boil down to quite a thick syrup with sugar; pour this into either a plugged melon or over the half-cut melon, and lay on ice for a couple of hours before serving. If you use claret you may spice it while boiling with whole spices. sNOWFLAKES. Grate a large cocoanut into a nice fruit dish, mix it thoroughly and lightly with pulverized sugar; serve with whipped or plain sweet cream. CANNING. GENERAL RULES. % 1 SE none but glass cans for canning fruits VJ and vegetables. You will find them the cheapest in the end, for you can use them year after year by replacing new elastics for the old ones, which must be done yearly. Keep your panned fruits and vegetables in a cool, dark place, and be sure the place is dry as well. Strawberries and red raspberries lose their color very quickly if exposed to the light. I knew a lady that packed her canned strawberries away in a box for fear of their discoloring; a good plan is to wrap each can in paper. You must pay strict attention to the following rules in canning: Remember it is worth while to put up your own fruit, for it is cheaper and better than the fruit you buy; and then a good housekeeper is proud of her own work, especially in this line: First. Clean your cans thoroughly and roll them in boiling water; be sure that they are not cracked; fit the elastic firmly around the neck of the can, so when you are ready to screw on the 405' 406 CANNING. top there will be no time lost, as this has to be done quickly, and there will be no room for the air to get in. Screw tight, this is important. Hare the tops lying in hot water, so that no time may be lost in screwing them on. You must always fill the cans to overflowing, for the fruit will shrink some as it cools, and that, you know, is danger- ous, for it invites the air to enter; screw the top on immediately; fill one can at a time, and tighten this one before you go to the next. Be sure to examine each can as it cools, then screw tighter; never put them away until the following day, and then examine narrowly again, screwing tighter if needed. STRAWBERRIES. To each pound of fruit use three fourths of a pound of sugar; after the berries are picked and washed, measure or rather weigh the fruit, and strew the sugar over the fruit; let them stand at least three hours, then pour off the juice into your preserving kettle, and let it boil; remove all the scum that rises; when perfectly clear put in the berries carefully; just let them oome to a boil. Put your cans on an old tray right near the boiling berries; can immediately and observe the above rules. To make perfectly sure of their keeping (for strawberries ferment very easily), place them in a wash boiler with hay, and let them come to a boil. Do this after a few days CANNING. 409 of sugar to a pound of fruit; if you like them very sweet take half a pound of sugar to a pound of fruit. Add sugar to the strained juice, boil, throw in the quinces and boil until tender, so they may be easily pierced with a fork. Have your cans ready, previously rinsed in hot water; now pack fruit in jars and fill to overflowing with the boiling syrup, which must be kept boiling un- til all the cans are filled and sealed; seal each can as soon as filled and do not forget to fill to over- flowing; and as the cans cool they must be screwed tighter. Look after them in a day or two and try to screw them tighter if possible. CURRANTS. Select the large " cherry currants," pick from the stem; sugar, about half a pound to a pound of fruit, weighing after being stemmed. Boil ten minutes and seal hot, as you do other fruit. BLUEBERRIES. (No. 1.) The worst part of the work is the picking over, which requires a great deal of pa- tience. After picking wash well, fill in glass jars; I do not mean to just fill, you must jam them in as tight as possible, using a potato beetle or some other wooden tool to squeeze in the berries, no matter if they are bruised; fill to the brim, clap on the rubbers, then screw on the lid. When you have all the jars filled, set in a wash boiler, which CANNING. 411 flowing. If you have a surplus of juice add more sugar and boil down to a syrup, which is very nice for pudding sauces, or to drink in ice water. DAMSONS. Make a syrup of three quarters of a pound of sugar to every pound of fruit; allow about a pint of water to every three pounds of fruit. Prick the damsons with a needle to prevent bursting; when the syrup is clear, put in your damsons, a quart at a time; boil each quart Ave minutes, not fast, or they will burst badly; fill up the jars with the fruit, pour in the syrup until it is overflowing; seal immediately as you do other fruit. , FRENCH AND GERMAN PLUMS. Prick with a needle to prevent bursting; pre- pare a syrup, allowing a pint of water and two, pounds of sugar to every three quarts of plums. When the sugar is dissolved put in the plums; heat slowly to a boil; let them boil slowly for five minutes, not fast, but they must boil; lift them out with a perforated skimmer upon plat- ters. When all the plums have boiled, pack in jars three-fourths full; clap on the rubbers evenly around the rim; fill with the scalding syrup until it runs down the sides, and seal without a mo- ment's loss. You may can red plums and green- gages in the same way. Boil down the surplus juice for jelly, only adding a little more sugar, say half as much sugar as you have juice. 412 CANNING. PEACHES. (No. 1.) In selecting peaches for canning, see that the fruit is ripe and firm of texture, but not too soft. The yellow "Crawford" peaches are nicest for this purpose. Pare the fruit, cut in halves and stone, taking care not to break the fxuit( and drop each piece in cold water as soon as it i3 pared, and leave them in the water until all are pared, halved and stoned. Now prepare enough sugar water to cover your peaches, after you have packed them in glass jars; pack them in tight, and put two blanched peach kernels on top of each can and fill to overflowing with very sweet sugar water. To do this, take about three pounds of granulated sugar; put it in a bowl and fill it with cold water; stir the sugar and water until dissolved. Now place your cans of peaches in a row, and pour a cupful of this sugar water over each can, and repeat it until all are overflowing: now seal tight. Set them in a wash-berkr, filled with cold water, up to the neck; put sticks of wood and straw or hay, if you have it, between and around the jarp and boil steadily for fifteen minutes or more; lift from the fire carefully and let them grow cold in the boiler. Lift out care- fully and screw each one as tightly as possible; try to screw tighter the next day again. Keep in a dry, cool place. • 414 CANNING. TOMATOES. Scald, remove all the skin, and cut out any places that are green or imperfect; then cut them up and put on to boil, adding a little salt; boil until perfectly soft, then strain through a col- lander; return them to the kettle and boil again; now can them quickly, sealing air-tight. You may leave them whole, if you so prefer. GREEN CORN. Boil on the cob all the corn you can pack into a large wash-boiler; boil about half an hour in salted water. Cut all the corn from the cobs, and pack in Mason jars; fill, and pour slightly salted water over all to overflowing. Seal and arrange in a wash-boiler, fill the bottom with hay; fill the boiler with cold water up to the necks of the cans; boil about fifteen minutes; allow the cans to cool in the boiler; examine narrowly, and screw each lid tighter if possible. Keep in a dry, cool, dark place. To make doubly sure of its keeping, you may add to the salted water three drams of acid salicylic, and four ounces of salt to one gallon of water. PEAS. Boil in salt water; drain off all the water, by throwing the peas on a large, clean board and allowing them to get perfectly cold; then pack CANNING. 41& in glass jars, air-tight, allowing the salt water to overflow before clapping on the lids. Boil cans and all, like in foregoing receipt. Asparagus and cauliflower are canned in the same way. PICKLES, RELISHES, ETC. Page. Mother's Dill Pickles, - - - - 417 Dill Pickles, 418 Salzgurken, 419 Salt Pickles, 419 Early Fall Vegetables, - - - - 420 String Beans, 420 Boiled Beans, 421 To Keep Beans Fresh, .... 421 Sauerkraut, 421,422 'Green Corn, 423 Mustard Pickles, .... 424,425 'Chow-Chow, 426 Gherkins, 426 Teufelsgurken (Hot Pickles), - - 427 Piccalilli, '- 427 Cold Slaw, 428 Tomato Catsup, 428, 429 Onions, 429 Cabbage, 430 Cauliflower, 430 Prepared Mustard, 431 Pepper Mangoes, 431 Plums, 432 Nutmegs, or Cantaloupes, ... 432 Pears, 433 Peaches, 433 Cherries, .-..-- - 433 Spiced Apples, 436 Husk Tomatoes, 436 («6) PICKLES, RELISHES, ETC. 419 SALZGURKEN. Take half-grown cucumbers; lay them in water over night, then wipe each one dry and re- ject all that are soft at the ends. Now lay a layer of cucumbers in a new barrel or wine keg (a small vinegar barrel is best), then a layer of the following spices: Fennel, dill, bay leaves, a few whole peppers; then cover with grape and cherry leaves, and begin again with a layer of cucum- bers and fill in in alternate layers until all are used up. Then boil enough salt and water to just cover them, test the strength of the water by laying an egg in it, if it rises the water has enough salt in it, if not, add more salt; pour this over the cucumbers when cold. Get a cooper to tighten up the barrel, and roll it in the sun and allow it to stay there for two weeks, turning over the bar- rel once each day. SALT PICKLES. (For immediate use.) Take nice, large cu- cumbers, wash and wipe them; lay them in a jar or wooden pail, sprinkle coarse salt over each layer, and add dill, whole peppers and grape • leaves, if you have them, also a very few bay leaves Cover with water up to the brim and lay a piece of bread in the jar; it will help to quicken the process of souring; cover with a plate and put a clean, heavy stone on top of the plate, in order to keep them well covered with the brine. 420 tickles, relishes; etc. Set them in a warm place, say back of the kitchen stove, for the first three days. They will be ready to use in a week. EARLY FALL VEGETABLES. Take new firkins or large stone jars, scald them well with boiling water before using. Veg- etables that are boiled before pickling in a braes kettle always keep their fresh, green color. In 6alt pickling cover your jars or kegs with a clean, white cloth, then a cover made of wood, last a heavy stone to weigh it down. The cloth must be removed every other day, washed and put back; in doing this, take hold of the cloth at each corner, so that none of the slimy substance can get into your pickle; wash the top and sides of the jar also. Be particular about this. STRING BEANS (raw). String the beans very carefully, and cut into fine, short lengths; then sprinkle salt over and through them, mixing thoroughly, say to twenty- five pounds of beans, two pounds of salt. Let them remain in the salt over night . Then pack the shredded beans as tightly as possible into jars or kegs, without any of their juice. In two weeks look them over, remove the cloth and wash it, etc.,, as already described. When cooking the beans, take out as many as may be required for a meal and soak them in cold water over night; in the morning set on to boil in cold water. Boil 422 PICKLES, RELISHES, ETC. pound with a wooden beetle until the cabbage is quite compact; then add more cabbage, and so on until all has been salted, always pounding down each layer Last, cover with cabbage leaves, then a clean cloth, a well-fitting board, and a heavy stone, to act as weight on top of all. It is now ready to set away in a cool cellar to ferment. In two weeks examine, remove the scum, if any; wash the cloth, board and stone, washing also the sides of the keg or jar, and place all back again. This must be done weekly. BOILED SAUERKRAUT. Take a brisket of beef weighing about five -or six pounds; set it on to boil in a gallon of water, a little salt and the usual soup greens. When the meat is tender take it out, salt it well and put on to boil again in a porcelain-lined kettle, having previously removed all the bones. Add about a cupful of the soup stock and as much sauerkraut as you desire. Boil about one hour; tie a tablespoonful of carroway seed in a bag and boil in with the kraut . Thicken with two raw potatoes, grated; add a tablespoon- ful of brown sugar just before serving; if not sour enough add a dash of vinegar. This gives you meat, vegetables and soup. Mashed pota- toes, kartoffelkloesse or any kind of flour dump- ling is a nice accompaniment . Sauerkraut is just as good warmed over as fresh, which may PICKLES, RELISHES, ETC. 423 % be done two or three times in succession without injury to its flavor. GREEN CORN. Place the corn in large Mason jars and pour a gallon of water over it, in which you have dis- solved four ounces of salt and three drams of acid salicylic (dissolve the acid in hot water). Another way: Boil the corn, cut it off the cobs, and pack in jars in alternate layers of salt and corn. Use plenty of salt in packing. When you wish to cook it soak in water over night. Pack the corn in this way: First a layer of salt, half an inch deep; then about two inches of corn; then salt again, and so on. The top layer must be salt. Spread two inches of melted butter over the top layer and bind with strong perfor- ated paper (perforate the paper with a pin). Keep in a cool cellar. Use none but the best vinegar, and whole spices for pickling. If you boil vinegar with pickles in bell metal do not let them stand in it one moment after taken from the fire, and be sure that your kettle is well scoured before using. Keep pickles in glass, stoneware, or wooden pails. Allow a cup of sugar to every gallon of vinegar; this will not sweeten the pickles, but helps to preserve them and mellows the sharp- ness of the vinegar; always have your pickles well covered with vinegar or brine. 424 PICKXEP, RELISHES, ETC. MUSTARD PICKLES. Choose small cucumbers or gherkins for this purpose. Reject all that are specked or mis- shapen; wash them thoroughly; drain off all the water, and allow them to lay in a tub over night, thickly salted; in the morning wipe your pickl s carefully. Lay them in a stone jar or a wooden bucket, in this way: Put a layer of pickles; cut up a few green or red peppers; put a few pieces in each layer, also a few cloves (remove the soft heads) and a tablespoonful of mustard seed, and one bay leaf, no more; then proceed in this way until your pickles are used up. Then take half a pound of the very best ground mustard, tie it in a cloth loosely (use double cheese cloth for the purpose); lay this mustard bag on top of your pickles. Boil enough white wine vinegar in a bell metal kettle to just cover them; add a cup of sugar for every gallon of vinegar, this does not sweeten them, but tends to preserve them and cuts the sharpness of the vinegar. If your vinegar is very strong, add a cupful of water to it while boiling; it should not " draw " your mouth, but be rather mild. You must see that the pickles are well covered with the vinegar; pour the vin- egar hot over the pickles and mustard. If the vinegar does not completely cover your pickles, boil more and add. Lay a plate on top of all to keep the pickles under the vinegar; when cold PICKLES, RELISHES, ETC. 425 tie up. Look them over in a few weeks, if you find any soft ones among them, boil the vinegar over again, and pour it over them hot. DELICIOUS MUSTARD PICKLES (SENFQUKKEN). Take about two dozen large, yellow pickles, pare them with a silver knife (to prevent them from turning dark), and cut lengthwise; now take a silver spoon and remove all the seeds and soft inner pulp; cut into strips about as long as your finger; sprinkle salt over them, and so on, until they are all cut up, then put in a wooden pail or large china bowl over night. At the same time take about two quarts of small pickling onions, scald them with boiling water, remove the skins, also with a silver knife, and salt the same as you did the pickles. In the morning take a clean dish towel and dry each piece and lay them in a stone jar in the following manner: First a layer of pickles then a layer of onions, and then some horseradish, sliced, between the lay- ers; a few whole peppers, a very few bay leaves, and sprinkle mustard seed, allspice and whole cloves between each layer. Remove the soft lit- tle heads of the cloves to prevent the pickles from turning dark; cover all with the best white wine vinegar; put a double cheese cloth filled with mustard seed on top. In two weeks pour off the vinegar carefully and boil; let it get per- fectly cold before pouring over the pickles again. 426 PICKLES, RELISHES, ETC. You may pack them in small glass jars if you prefer. CHOW-CHOW. Take pickles, cauliflower, beans, little onions and a few green and red peppers; cut all up fine, except the onion; salt well over night, drain off next morning and put in a large jar. Now mix one gallon or more of best pickling vinegar with a pound of ground mustard (wet the mustard with cold water before using); put in a bag the following spices: Cloves, whole peppers and mus- tard seed; boil vinegar and spices and then throw over pickles boiling; add a tablespoonful of curry powder, and when cold tie up, having previously put a cloth with mustard seed over all. VINEGAR PICKLES, OR GHERKINS. Salt the pickles for twenty four hours, then drain and wipe dry; see that they are all sound; put in a large jar. Set a gallon of best vinegar on to boil, adding a cup of sugar and a pint of water; tie a bag of all kinds of pickling spices and let it boil with the vinegar. If you like your pickles very hot lay a few peppers among the pickles. Pour the vinegar over them boiling; cover with a cloth and plate on top to keep the pickles covered with vinegar. * Look them over in two weeks; if necessary boil the vinegar once more. 428 PICKLES, RELISHES, ETC. of salt water, and boil your chopped piccalilli in it about five minutes. Remove from the fire and press out every drop of the brine; then mix in the mustard seed, and put all in a large stone crock. Boil a gallon of pickling vinegar and pour over hot. It is fit to use as soon as cold, and will keep a year. COLD SLAW. Take a firm, white head of cabbage; cut in halves; take out the heart and cut as fine as possible on slaw-cutter; cut up one onion at the same time and a sour apple. Now sprinkle with salt and white pepper and a liberal quantity of white sugar. Mix this lightly with two forks. Heat a spoonful of goose-oil or butter; mix all thoroughly in with the cabbage; heat some white wine vinegar in a spider; let it come to a boil; pour over the slaw boiling; keep covered for a short time. Serve cold. TOMATO CATSUP. (No. 1) One peck of tomatoes, one ounce of salt, one tablespoonful of mace, a teaspoonful of black pepper and one of cayenne, two of ground mustard and half a teaspoonful of celery seed. Cut up the tomatoes, put them in a por- celain-lined kettle, boil until all are mashed up. Strain through a collander, add the spices and boil for half a day, stirring constantly the last hour for fear of burning. About half an hour 430 PICKLES, RELISnEP, ETC. and a few cloves (removing the soft heads, which would tnrn the onions black), a stick of horse- radish sliced, and mustard seed and dill (used sparingly). When the jars are filled heat the vin- egar and add a cup of sugar to a gallon of vin- egar. Cover the jars to overflowing with the vinegar, and seal while hot. PICKLED CABBAGE. Chop fine two large heads of crisp cabbage; peel and chop fine one quart of onions. Pack the cabbage and onions in alternate layers, sprin- kling fine salt between each layer. Let them remain in this salt until next day. Then scald three pints of vinegar, adding one pound of sugar, one tablespoonful of best ground mustard (wet the mustard with cold water before adding), one tablespoonful of pepper, one of cinnamon and one of celery seed; a teaspoonful of all- spice, one of mace and one of pulverized alum. Pour this over the cabbage and onions. Do this three mornings in succession The last time heat all together and boil five minutes. When cold pack in small jars. PICKLED CAULIFLOWER. Clean the cauliflower and boil five minutes in salted water; remove and lay in cold water for one minute; then cut up and put in jars. To each gallon of vinegar add one red pepper pod, two tablespoonfuls of white mustard seed, PICKLES, RELISHES, ETC. 431 one tablespoonful of mace, one half a table- spoonful of cloves, one of allspice and one of ginger. Put the spices in a bag. Boil the spices with the best cider vinegar. Do this once a week, four weeks in succession. PREPARED MUSTARD. Rub one teaspoonful of sugar, saltspoonful of fine salt and one tablespoonful of best salad oil. Do this thoroughly. Mix two tablespoon- fuls of ground mustard with vinegar enough to thin it; then add to the mixture of sugar, and, if too thick, add a little boiling water. PEPPER MANGOES. Take large green peppers; extract the seeds and core with a penknife, being careful not to break the peppers. It takes some ingenuity to do this. Chop up one head of cabbage after boiling it in salt water. When cold add one handful of mustard seed, two tablespoonfuls of grated horseradish, one nutmeg grated, one clove of garlic grated, a pinch of ground ginger, one dozen whole peppercorns, half a tablespoon- ful of prepared mustard, one teaspoonful of sugar, half a teaspoonful of best salad oil. Lay the peppers in a strong salt brine for three days; then drain off the brine and lay them in fresh water for twenty-four hours Fill the peppers with the above mixture, sew or tie them up with strong thread, pack them in a large stone jar and 484 PICKLES, RELTSHES, ETC. pickling vinegar, half of five cents' worth of stick cinnamon and cloves (remove the soft heads); heat peaches and sugar slowly; boil about fifteen minutes; add the vinegar and spices; boil about ten minutes longer; take them up with a perfor- ated skimmer and lay them on flat dishes to cool, then lay them in jars; let the syrup boil until quite thick, pour over your fruit scalding, and when cool seal. This quantity fills about four quart jars. In a month look them over, and if they should show signs of fermenting, set the jare in a kettle of water, and heat until scalding. But this is not likely to happen if you follow direc- tions closely, and use none but the best pickling vinegar. SPICED OR PICKLED CHERRIES. Take the largest and freshest red cherries you can get; pack them in glass fruit jars, stems and all; put little splints of wood across the tops of the fruit to prevent rising to the top. Now to every quart of cherries allow a cup of best pick ling vinegar, and to every three quarts of fruit one pound of sugar and a handful of whole cinnamon bark and half of five cents' worth of cloves; this quantity of spice is for all of the fruit. Boil the vinegar and spices and sugar for five minutes steady; turn out into a covered stoneware vessel, cover, and let it get cold; pour over the fruit; re- peat this process three days in succession. Re- PICKLES, RELISHES, ETC. one with a needle, weigh, and to seven pounds of tomatoes take four pounds of sugar and spice, with a very little mace, cinnamon and cloves. Put into the kettle with alternate layers of sugar. Heat slowly to a boil, skim and add vinegar, not more than a pint to seven pounds of tomatoes; add spices and boil about ten minutes, not longer; take them out with a perforated skimmer and spread upon dishes to cool. Boil the syrup thick; pack as you would other fruit. i BEVERAGES. Page. Blackberry Brandy, - 438 Huckleberry, Brandy, - 438 Egg Lemonade, 438 Chocolate, - 439 Cocoa, - - 439 Coffee, • • 440 Tea, - - - 440 Tea a la Russe, 441 Iced Tea, - 441 Iced Tea, a la Russe, - - 441 Strawberry Sher bet, - - 441 Lemonade, - 442 Lemonade for In- valids, - 442 Raspberry Vine- gar, - 442,443 Currant Wine, 443 Strawberry Syrup, 443 Milk Lemonade, 444 Soda Cream, - 444 Cocoa Shells, 445 Egg-Nogg, - - 445 Paga. Orangeade, - 445 Sherry Cobbler, 445 Spiced Red Wine, 446 Cold Egg Wine, 446 Punch Extract, 446 Eierbier, - - 446 Hot Beer, - 446 Grog, - • 447 Whip, - - 447 Cherry Brandy, 447 Cherry Syrup, 447 Flax seed Lemon- ade, - - - 447 Toast Water, - 448 Slippery-Elm Water, - - 448 Apple Toddy, - 448 Milk Punch, - 448 Barley Water, 448 Rice Water, - 449 Dried Flour for Teething chil- dren, - - 449 Blackbery Cordial, 449 Watermelon Sher- bet, - - 450 (437) BEVERAGES. 439 or two eggs less. Beat up the lemons and the sugar; next add water in proportion; shake or beat the whole vigorously for a few seconds. Fill the tumblers half full of broken ice. Before serving shake again. CHOCOLATE. Heat one quart of milk with a pint of water; add a quarter of a pound of grated chocolate; if too thick add more milk, and sweeten to taste. Boil about five minutes, stirring occasionally; beat up the yelks of two or more eggs light; add a spoonful of cold water or milk to the eggs before pouring the chocolate into it. This will prevent curdling. Return to the kettle and set on the back of the stove. Should be served imme- diately. Serve with whipped cream. A good substitute for this is made of the beaten whites of the eggs, thus: Beat up the whites of the eggs with pulverized sugar; cover the surface of each cup with the sweetened meringue before serving. Whipped cream, sweetened, is preferable. The meringue is more economical. COCOA. Take one or two teaspoonfuls of cocoa (ac- cording to the size of the cup) and the same quantity of pulverized sugar; add two teaspoon- fuls of milk or water, and mix into a paste; and, while stirring, pour in slowly the rest of the milk or water. Now boil the cocoa about two minutes BEVERAGES. 44S RAsPBERRY VINEGAR. (No. 2 ) To six quarts of red raspberries al- low one scant quart of white wine vinegar; pour the vinegar over the fruit into a stone jar, cover and stir the fruit once every day for four or five days in succession; then strain through a jelly bag; boil, allowing a pint of sugar to every pint of juice; skim off the scum that rises; cook until the consistency of a syrup. When cold, bottle, cork and seal. It is not necessary to buy the choicest raspberries for this purpose. Your gro- cer, probably, may have a quantity of berries on hand that he can not dispose of for table use (which are good enough for this purpose), which you may buy at one-fourth the selling price. CURRANT WINE. Pick, stem and mash the currants, which must be very ripe. To two quarts of juice add two pounds of sugar and one pint of water; stir all well together thoroughly, put in a clean cask) leaving out the bung; cover the hole with a piece of lace net. Let it ferment four weeks, then bottle and seal. STRAWBKRRY SYRUP. Take three pints of berries and one pound of loaf sugar. After measuring the berries, weigh the amount of fugar required; boil the sugar until it forms a syrup by adding a pint of water 444 BEVERAGES. to two pounds of sugar. When perfectly clear put in the berries and stir them in the syrup with a silver spoon; do not mash them nor boil; when thoroughly heated remove from the fire and let the syrup run through a jelly bag, but do not press the berries, When the syrup is cold pour into bottles and seal. This syrup is a very re- freshing drink, particularly to consumptives; giving a teaspoonful at a dose; it has very sooth- ing qualities. You may make a marmalade of the berries left in the jelly bag; they will keep until currants come into the market, then boil them with the currants, adding as much sugar as you have fresh fruit . MILK LEMONADE. Dissolve in one quart of boiling water two cups of granulated sugar; add three-fourths of a cup of lemon juice, and, lastly, one and a half pints of boiling milk. Drink hot, or cold with pounded ice. SODA CREAM. Three pounds of granulated sugar, one and one-half ounces of tartaric acid, both dissolved in one quart of hot water; when cold add the well-beatten whites of three eggs, stirring well; bottle for use. Put two large spoonfuls of this syrup in a glass of ice water, and stir in it one fourth of a teaspoonful of bicarbonate of soda BEVERAGES. 445 Any flavor can be put in this syrup. An excel- lent summer drink. COCOA SHELLS. To one quart of boiling water add two ounces of cocoa shells which have been previously wet with a little cold water. Boil together one hour, strain, add one quart of fresh milk; when it reaches boiling point remove from the fire and sweeten to taste. This is excellent for invalids EGG-NOGG. Stir the yelks of six eggs with three-fourths of a cup of sugar until thick; then add gradually one quart of rich, sweet milk and one-half pint of best brandy and a little grated nutmeg. Beat the whites of the eggs to a stiff froth and add, mix- ing well In winter you may heat the milk and drink hot. ORANGEADE. Four large, juicy oranges, six tablespoonfuls of sugar; squeeze the oranges upon the sugar, add a very little water and let them stand for fifteen minutes; strain, add pounde:! ice and water. SHERRY COBBLER. It is best to mix this in a large bowl and fill in glasses just before serving; put a little of each kind of fruit in each goblet with pounded ice. To begin with, cut pineapple in slices and quarters, a few oranges and a lemon, sliced thin; one cup 446 E EVE RAGES. of powdered sugar and one tumbler of sherry wine; a few berries, such as black and red rasp- berries and blackberries, are a nice addition. Cover the fruit with the sugar, laid in layers at the bottom of your bowl with pounded ice; add the wine and twice as much water as wine, and stir all up well before serving. SPICED RED WINE (OLUEHWEIN). Put red wine on to boil, add cinnamon bark, cloves, and sweeten to taste; boil covered and drink as hot as possible. This is an excellent remedy for diarrhoea. COLD EGO WINE. To each glass of wine allow one egg, beat up, add sugar to taste; add wine gradually and grated nutmeg; beat whites separate and mix. PUNCH EXTRACT. Boil two pounds of cut loaf sugar with two cups of water; when clear add the juice of four lemons; when cold add a bottle of arrack. In serving take one part punch extract and two parts boiling water. EIERBIER. To one bottle of beer beat up the yelks of two or more eggs, with two heaping tablespoonfuls of sugar; beat until light; add the beer gradually. HOT BEER. To two bottles of beer allow one pint of milk, heat each in a separate vessel; beat the yelks of <48 BEVERAGES. one quart of boiling water, juice of three lemons (extract the seeds), sweeten to taste. If too thick, add more water; strain. Add ice for drink- ing. Excellent remedy f. r coughs. TOAST WATER. Take slices of toast (be careful not to have them burned), pour boiling water over them, cover closely and steep until cold. Strain and sweeten; add ice if advisable. SLTPPERY-ELM BARE WATER. Pour boiling water over the bark and cover until cold; sweeten, add ice. For diarrhoea. APPLE TODDY. Boil a few apples in a quart of water, and strain when soft. While hot, add a glass of good whisky, somj lemon juice and sugar. MILK PUNCH. One tumbler of sweetened milk, two table- spoonfuls of best brandy; stir well. Give a few swallows at a time. You may add an egg beaten light, then you have " Egg Punch." BARLEY WATER. Wash and pick over three tablespoonfuls of ooarse barley, set on to boil with two cups of water, add a pinch of salt; strain. BEVERAGES. 449 RICE WATER. Wash two tablespoonfuls of rice, put on to boil with two cups of water and a pinch of salt; strain; set on ice. DRIED FLOOR FOR TEETHING CHILDREN. Tie up as much flour as your napkin will hold, set it onto boil in plenty of cold milk, and boil at least four hours, slowly but steadily, in an earthen milk bowl. Take out of the napkin, it will now be a solid ball; scrape off the thick, yellow rind. Grate one tablespoonful, wet it with a little cold water, stir in half a cupful of boiling milk, add a pinch of salt and boil about five minutes. You may give this to baby in the worst cases of summer complaint. I know it i« a positive cure for loose bowels with children. Keep it in a dry place and it will last for some lime. BLACKBERRY CORDIAL. To one quart of blackberry juice add one pound and a half of the best white sugar, half an ounce of grated nutmeg, half an ounce of pow- dered cinnamon, a quarter of an ounce of all- spice, one quarter ounce of cloves and a pint of best brandy. Tie the spices in a thin muslin bag, boil the sugar, juice and spicks together for twenty minutes, skimming well; add the brand v, remove from the fire and set aside in a closely- covered bowl to cool . When cold, strain, bottlo and seal. •460 BEVERAGES. WATERMELON sHERBET. Take good, pale sherry and boil down to quite a thick syrup, with loaf sugar; and then allow to cool. When cold mix with the chopped meat of a very fine, sweet melon, use only the heart of the soft red part, not any near the white rind. Freeze in a freezer as you would ice, but do not allow it to get too hard. Serve in glasses. You may use claret instead of the sherry ; if you d^, spice it while boiling with whole spices, such as cloves and cinnamon. Strain before adding to the melon. EASTER DISHES. CAKES, PUDDINGS, SAUCES, WINES, ETC. HOW TO SET THE CABLE FOR THE SERVICE OF THS "SEDAR" ON THE EVE OF PESACH OR PASSOVER. .' SET the table as usual, everytbJB Kesh and clean; a wineglass for each pfl la ml an extra one placed near the plfoter of the gentleman who is to give the sedar. Then get a large napkin; fold it into four parts, set it on a plate, and in each fold put a perfect matao; that is, one that is not broken or unshapely; in short, one without a blemish Then place the follow- ing articles on a platter: One hard-boiled egg, a bone that has been roasted in ashes, the top of a nice stick of horseradish (it must be fresh and green), a bunch of nice curly parsley and some bitter herb (the Germans call it lattig), and, also, a small vessel filled with salt water. Next to this platter place a small bowl filled with nDnn, prepared as follows: Pare and> chop up a few apples; add sugar, cinnamon, pounded almonds, some white wine and grated lemon peel, and mix MM EASTER DISHES. 455 Serve with a wine or chocolate sauce. You may bake this pudding in a pudding form without setting it in the boiling water. It must be an iron one. This is a delicious pudding. POTATO FLOOR PUDDING. Take a quarter of a pound of goose oil; stir it to a cream; stir in gradually the yelks of ten eggs and three-quarters of a pound of sifted sugar; the grated peel of a lemon; also its juice, and half a teaspoonful of salt; add last half a pound of potato flour and the stiff-beaten whites of the eggs. Have the pudding form well greased before putting in the contents. Bake in a mod- erate oven. Serve with raspberry sauce, made either of jelly or canned raspberries. Take a can of red raspberries, press them through a hair sieve, add a wineglassful of red wine, add- ing sugar to taste, and let it boil hard for about five minutes. GRATED APPLE PUDDING. Grate six large, juicy apples; add the yelks of eight eggs and half a pound of pulverized sugar. A better way is to stir the sugar and eggs alone before adding the apples; the grated peel of a lemon, and half a cup of finely-sifted matzo- flour, or a cup of grated sponge-cake crumbs; add last the stiff-beaten whites of the eggs. Bake in a spring form. Strew a handful of blanched 456 EASTER r.ISHES. almonds on top of pudding just as you set it in the oven. APPLE PUDDING. Pare the apples, cut off the tops carefully, so as to be able to use them as covers to the apples; now scrape out the inside with a knife,'being careful not to break the apples; mix the scrap- ings with sugar raisins, cinnamon, pounded al- monds and a little white wine; fill this mixture into the hollow of the apple and clap on a cover for each apple; then grease a pudding dish, lay in the apples and stew them for a few minutes, but not long enough to break them. Make a sponge cake batter of eight eggs and two scant cups of sugar and a pinch of salt; add the grated peel of a lemon and beat until thick, at least half an hour; add a cup of matzo flour, sifted very fine, pour over the apples and bake. Serve with wine sauce. APPLE CHARLOTTE. Soak a couple of matzos, press out every drop of water; add half a pound of finely shaved suet and about six apples, cut in very fine slices, some sugar, raisins, cinnamon, almonds, yelks of seven eggs, whites beaten to a stiff froth. Bake about an hour. CHRIMSEL. Soak about three matzos; in the meantime, seed a handful of raisins; pound as many al- EASTER DISHES. 457 monds as you have raisins; now press every drop of water out of the matzos, put them in a bowl and stir them to a cream; add a pinch of salt, the peel of a lemon, yelks of six eggs and a cup of sugar, the raisins and almonds, also a little cinnamon; heat some goose oil in a spider, use enough of it; the more fat the lighter the chrim- sel will be; last add the stiff-beaten whites to the dough; then fry a light brown on both sides; use about a tablespoonful of batter for each chrimsel; serve with stewed prunes. I^ay the chrimsel on a large platter and pour the prunes over all. Eat hot. prunes. Wa"sh the prunes well, first in warm water, then in cold; cut up half a lemon, some stick cinnamon and sugar to taste; cook them in the oven, covered tight, allowing a liberal quantity of water; stew slowly for two hours; thicken with a teaspoonful of potato flour; wet the potato flour with the juice of an orange before adding. If you pour the prunes over the chrimsel leave out the thickening. filled chrimsel. Soak about three matzos, press out every drop of water, heat a very little goose oil in a spider, just enough to dry the soaked matzos; now add a few handfuls of matzos flour, four eggs, salt and sugar to taste; mix all well and 458 KASTER DISHES. form eight or ten oblong cakes out of it, to be filled; to do this take some dough in your hand, about the size of a goose egg, and flatten with the other hand; lay them on a clean board or platter until you have prepared the filling. Chop up four large tart apples, add a handful of pounded al- monds, the grated peel of a lemon, a handful of raieins, some cinnamon, about three-quarters of a cup of sugar, a wineglassful of wine; stew this for about five minutes, closely covered; when cool fill half of the cakes and cover them with the remaining half; press the edges firmly to- gether (they should be egg-shaped); dip them in beaten egg, turning them over and over in it, and fry in hot goosefat, pouring the hot fat over them as they fry. Serve with a wine sauce. Eat hot. PIES. The above dough will answer for any kind of pies. Finish by putting a meringue on top. UEBERSCHLAGENE IIATZOS, OR HATZOS DIPPED IN EGOS. Beat up a dozen eggs, very light; add salt and soak the matzos in the beaten egg. (It is much better to soak the matzos in milk first, then in the beaten egg.) In the meantime heat a quantity of goose oil in a spider; dip each piece of matzos in the eggs before laying in the spider; fry a light brown on both sides; lay on a large platter and sprinkle with a mixture of sugar, cin- 460 EASTER DISHES. sauce, after putting in the sauceboat; sweeten the whites also. MATZQ Kl.OKSSK. Soak some matzos about half an hour; press out all the water; heat some goose oil in a spider; cut up part of an onion very fine, heat it with the goose oil and dry the matzos in it. Put the matzos in a bowl; break in five or six eggs, a large handful of matzo flour, some falt and grated nutmeg and a very little ground ginger; mix this thoroughly into the dough; grease your hands, form into little balls the size of marbles. You can make enough at once to last a few days. Keep in ice chest. Another way is to use all matzo flour, moisting the flour with scalding soup stock and proceed as above. These are very nice for soups. FILLED MATZO KL0E3SE. Prepare a matzo dough as for soup kloesse, make round flat cakes of it with your hands, fill with cooked prunes (having previously removed the kernels); put one of the flat cakes over one i hat-is filled, press the edges firmly together and roll until perfectly round. Boil them in salt water—the water must boil hard before you put them in; heat some goose fat, cut up an onion in it and brown; pour this over the kloesse and perve hot. The kloesse are nice without any filling. EASTER DISHES. 461 SPONGE CAKE. Beat eight eggs very light with two small teacupfuls of sugar, a pinch of salt and grated peel of a lemon; beat until the consistency of a very thick batter; sift a small cup and a half of matzos flour as fine as possible, add the grated peel and juice of a lemon; bake in a moderate oven. STRAWBERRY SHORTCAKE. Beat the yelks and whites of four eggs to- gether with a scant teacupful of sugar, a pinch of salt and the grated peel of a lemon; beat until the consistency of a thick batter, add last about three quarters of a cup of matzo flour; bake in two layers. Pick strawberries, cut them into, su- gar liherally, fill each layer (this makes two cakes) ; whip some very rich cream, sweeten and spread on top of the cakes. If you haven't the cream whip the whites of five eggs with a quarter of a pound of sugar, and spread over the cakes. MACAROON COOKIES. Blanch half a pound of almonds; cut them into three parts lengthwise; set a spider over the fire and throw in a liberal handful of sugar. Slightly brown the almonds in this; take off the fire; stir them for a minute and turn on a plat- ter to cool. In the meantime, beat the whites of eix eggs to a very stiff froth with one pound of 464 EASTER DISHES. as fine as powder; beat the yelks of fourteen eggs with three quarters of a pound of sifted powdered sugar until light; add the grated peel of a lemon and half a teaspoonful of mace; beat long and steady; add the grated almonds and continue the stirring in one direction; add the juice of the lemon to the stiff-beaten whites, also two heaping tablespoonfuls of potato flour sifted in last . Bake immediately in a spring form, in a very slow oven, bake from one hour to an hour and a quarter. ALMOND HILLS. Roast half a pound of sweet almonds cut into strips lengthwise in a spider of heated 6ugar, not too brown. Beat one pound of sifted powdered sugar and the whites of ten eggs to a very stiff froth; mix all thoroughly and place little heaps of this dough on waxed paper, and bake a light brown. MACAROONS. (No. 1.) Half a pound of sweet almonds, blanched and pounded (better grated), whites of six large eggs, beaten to a stiff froth with three- quarters of a pound of powdered sugar, bake on wafers or paper. MACAROONS (No. 2.) Blanch one pound of sweet al- monds, grate on almond grater, whip the white* of twelve eggs to a stiff froth with one pound 466 EASTER DISHES. STRAWBERRY DESSERT. Line a dish with macaroons, wet them with wine, put over this a box or quart of strawberries, sugar them well. Now beat the yelks of eight eggs with two small cups of sugar, grated peel of a lemon and half its juice; beat the whites to a stiff froth, add half to the yelks', pour over all in your pudding dish. When baked spread the other half of the whites on top, having previously sweetened the remaining whites with sugar. Bake a light brown. Eat cold, with whipped or plain cream. BILLS OF FAEE. Page. Monday, 468 Tuesday, 468 Wednesday, 469 Thursday, 469 Friday, 470 Saturday, 470 Sunday, ----... 471 Plain Sunday Dinner, .... 471 Thanksgiving Dinner, 472 Dinner, 472 Lunch Party, ...... 472 Kaffee Klatch, 473 Portable Lunches, 434 PinkTw, • ... 474 (467) BILLS OF FARE. 469 MENU FOR WEDNESDAY. BREAK K AST. Fruit. Omelets Bread. Butter. Coffee. DINNER. Green Kern Soup. Breast of Mutton, with Carrots. Lemon Pie. Cheese Fruit. SUPPER. Veal Cutlets. Green Peas. Mashed Potatoes. Tea. Coffee. Floating Island. Cup Cake. MENU FOR THURSDAY. RREAKFAST. Fruit Potato Pancakes. Steak. Coffee. Chocolate. DINNER. Soup Schwamchen. Brisket of Beef. Sauer Kraut. Kartoffel Klcesse. Apple Sauce or Baked Apples. SUPPER. Mutton Chops. Baked Sweet Potatoes. Neapolitan Blanc Mange. Cake. Tea. Coffee. 472 BILLS OF FARE. MENU FOR THANKSGIVING DINNER. Oysters on Half Shell. French Pea Soup, with Smoked Beef. Baked Black Bass. Potatoes a la creme. Hock. Claret. Turkey, Dressed with Oysters. Cranberries. Asparagus. Sweet Potatoes. Relishes. English Celery. Radishes. Olives. Mayonnaise of Chicken. Dressed Lettuce. Champagne. Mince Pie. Plum Pudding. Rum Sauce. Pineapple Bisque. Fruit. Raisins. Nuts. Cheese. Coffee. DINNER. Oyster Soup, with celery. Boiled White Fish, with Sauce and Potatoes. Roast Beef. Yorkshire Pudding. Quail on Toast Escaloped Tomatoes. Asparagus. Croquettes of Rice. Aspic. Wine Jelly. Cream Custard. Lemon Pie. Fruits. Nuts. Coffee. LUNCH PARTY. Beef Bouillon, served in small cups. Sandwiches. Cold Chicken. Turkey. Chicken Salad. Escalloped Oysters. Tutti-Frutti. Basket of Small Cakes. Fruits. Coffee. BILLS OP FARE. 473 I KAFFEE KLATCH MENU (NO. L) Oysters on Half Shell. Smoked Tongue. Pressed Chicken. Haeringsalat. Fromage de Brie. Neufchatel. Kaffee Kuchen. Brod Torte. Almond Cake. Chocolate Tart. Tutti-Frutti. Nuts. Raisins. Assorted Fruits. KAFFEE KLATCH MENU (NO II.) Oysters on Half Shell. Hot Bolls, Butter. Soft Shell Crabs. Roast Turkey. Mushroom and Sweetbread Salad. Aspic (Sulz). Veal Patties. Kuchen. Neapolitan Ice-cream. Fruits. Nuts. i Coffee. Portable Lunches.—Cold corned beef, nicely sliced; bread, butter, pickles, fruit. Carry sugar in an envelope. Cold veal, radishes, sliced and salted; hard - boiled eggs, sandwiches of cold boiled ham or corned beef, smoked beef, boiled, pickled or smoked tongue, chicken salad, pressed meats, cold roast beef, sardines, salmon, smoked or canned; herring, sardellen, olives, summer sausage; cold steak is also nice if cooked rare; cold poultry; cake in variety, pies and cheese. 474 BILLS OF FARE. PINK TEA. "Pink Teas," just now so fashionable, are rather novel if carried out to the letter, and an expensive way of entertaining, too; yet, as the old saying is, one might as well be dead as out of fashion. So all those who wish to be fashion- able come and listen, and I will give you a few hints in regard to getting up a " Pink Tea." As a matter of course the table linen should be pink; the dishes also of a delicate pink shade, which you may borrow for the occasion. Arrange the white cakes on high cake-stands, lined with fancy pink paper, or pink napkins, and put the pink frosted cakes on low cake-stands lined with fancy white paper or napkins. The flowers for decoration must also be of pink. Serve the creams and ices in novel designs made of pink paper, such as baskets, boxes, buckets, freezers, cups and saucers, shells, wheelbarrows, vases, etc I am not able to tell you all the different designs they have for this purpose. You may procure these and many more beautiful designs at almost any fashionable caterer's. Each guest should have a pink boutonniere, or a white hyacinth, tied with a pink satin ribbon. Have miniature fans placed for each guest, with a card attached con- taining his or her name; these are to betaken home as souvenirs. Serve the butter in pink in- dividuals, each piece of butter moulded differ- BILLS OF FARE. 475 eiitly and garnished with a wreath of parsley. A handsome center-piece for the table is indispens- able, so get a large fruit-stand and trim it prettily with ferns, smilax and flowers, or have an orna- ment of spun sugar for a center-piece. If you live where there are no caterers you may try this: make a large nest of macaroons, oval in shape, join the macaroons with sugar boiled until it candies; have this filled with charlotte russe and resting on a rock of spun sugar. You may color the charlotte russe pink; the effect will be beautiful, for the spun sugar will look like crystal. A nice way to serve charlottes at a "Pink Tea," is to hollow out large "Acme" tomatoes, skin them carefully, cut off the tops and scoop out the inside, set on ice until wanted, then fill with whipped cream and ornament with candied cherries.*, (At a " Yellow Tea " you may substitute oranges for this purpose.) Your wait- ress should wear a pink cap and a pink apron. Illuminate the table with pink " fairy lamps " or a chandelier of candles. Menu the same as for "Kaffee Klatch." BIEIBOBANDCM. WEDDING MENU FOR EVERY MONTH IN THE YEAR. Page. November, December, January, - 478 February, March, ----- 479 April, May, 480 June, July, August, 481 September, October, 482 (477) 478 WEDDING MENU. FOR EVERY MONTH IN THE YEAJU NOVEMBER, DECEMBER AND JANUARY. Oysters on ShelL Hock. Tomato, with Noodles. Celery. Baked Black Bass. Boiled White Fish. Deidesheimer. Boast Beef. Boiled Capon. Boast Turkey. Boast Duck. Champagne. Sweetbreads. Green Peas. Apple Fritters, Ram Sauce. Oysters Baked on Shell . Macaroni with Cheese. Champagne. English Snipe. Saddle of Elk, Champagne. Boiled and Mashed Potatoes. Spinach. Sweet Potatoes. Sweet Corn. Stewed Tomatoes. Dressed Lettuce. Mayonnaise of Chicken* Bridal Cake. Fruit Cake. Fancy Cakes. Wine Jellies- Tutti-FrutU. Bon Bona. Fruit. Coffee. WEDDING MENU. 479 FOR FEBRUARY AND MARCH. Celery, with Drop Dumplings. Shad, filled with Oysters. Salmon. Trout Mayonnaise. Old Sherry. Saddle of Lamb, with Green Peas. Cauliflower. String Beans. Veuve Cliquot. Cutlets of Sweetbreads a la Bechamel. Spring Chicken with Asparagus. Young Pigeons on Toast, with Apple Compote. Mayonnaise of Celery. Turkey. Shrimp* Tomatoes. Olives. Radishes. Strawberries. Wedding Cakes. Charlotte Russe. Macaroon Cream Pudding on Ice. Fruits. Almond Tarts. Small Cakes. Fancy Ices and Creams. Macaroons. Stuffed Kisses. Coffee. .480 WEDDING MENU. FOR APRIL AND HAT. Chicken, with Croquettes. Boiled Pickerel, Sauce Hollandaise. California Salmon, Sauce Mayonnaise. Turkey, Stuffed with Italian Chestnut*. Tame Duck with French Peas. Tenderloin Smothered with Mushrooms. Chicken Fricasse with Asparagus. Smoked Beef Tongue, with Spinach. Stuffed Pigeons a la Jardiniere. Spring Chicken with Jelly. French Fried Potatoes. Saratoga Potatoes. Chicken. Potatoes. Lettuce. Cucumbers. Radishes. Olives. Celery. Mixed Pickles. Cranberry Sauce. Pineapple. Peaches. Oreen Gages. French Prunes. Florida Oranges. Grapes. Bananas. Raisins. Almonds. Pecans. Walnuts. Filberts. Brazils Nuts. Candy Pyramid. Ornaments. Stuffed Kisses. Wedding Cake. Fancy Cakes. Wine Jelly. Orange Pudding. Ice-cream and Ices in Figures. FAMILY MEDICAL CASE. Page. How to Construct It, .... 484 What to Put in It, 484 To Mothers, 485 Croup, -...--. 485 Bad Cold, 486 8ore Throat, 487 Nervousness, ...... 488 What to Avoid, 489 The Feet, 489 Nose-Bleeding, 489 To Remove Proud Flesh, - • - - 489 Covering for Sick, .... 489 To Relieve Vomiting or Cramps, - - 489 Gargle for Sore Throat, 485 (OS) THE FAMILY MEDICINE CASE. HOW TO CONSTRUCT IT. In the first place keep your medicine cue out of the children's reach, and in a dry, cool place. Have drawers at the bottom large enough to hold pieces of flannel and nice, soft, old linen rags (such as old linen handkerchiefs) and cotton batting, lint, two salt bags, a rubber water bag, bandages, large pins, syringe, etc. Have also one or two smaller compartments in one of the drawers for medicine dropper, camel 's-hair brushes, sponges, arnica, court plaster, scissors, etc. The two lower shelves should be wider apart than the upper ones, for large bottles, and the space between the higher shelves need not be more than five or six inches. Place all poisons, such as tinct. aconite root, sine Eodine, arnica and carbolic acid, on the top shelf. WHAT TO PUT IN IT. Sweet oil, camphorated oil, spirits of camphor, castor oil, sweet spirits of nitre, tine, of iron, syrup ipecac, ipecac powder, tine, arnica, turpentine, spiced syrup rhubarb, alcohol, carbolized and plain cosmoline, tine, aconite root, tine, iodine, paregoric, ammonia, cream tartar, brandy, glycerine, powdered borax, mustard, for plasters and foot baths, lime water. Children's laxatives, such as castoria, cream tartar and Bochelle salts. Have a pocket made on the inside of the door of the case to hold a teaspoon and tablespoon, and keep a tumbler on the lower shelf of your case, also a wide- mouthed bottle containing sugar. This precaution may save you from running up and downstairs