State Street Cook Book 1977--04 Enlarged Edition --- OUVON004 N21 890 and yvos FISH, FLESH AND FOWL A COOK BOOK -OF- Valuable Recipes, all of which have been thoroughly and successfully tested COMPILED BY LADIES OF STATE STREET PARISH PORTLAND TRANSCRIPT PRINTING HOUSE, 44 EXCHANGE STREET 1894 THE NEW YO LENOX & 14 FOUNDATIONS TILDER song “ The Lord sends meat; the Devil cooks,” Of old a proverb was, What slander on the gentle sex! What charge without a cause ! The Woman Question is, no doubt, “Where doth my mission lie? Shall all our aspirations tend To pudding, cake and pie ?” Could man be made to comprehend The aggravation sore, Of frosting, roasting, broiling--all The varied kitchen lore- 'Twould all come right then, bye and bye, Disproved all slanders rife; We'd get with jubilation, Our Desserts in this life. COPYRIGHT 1894 BY TRANSCRIPT PRINTING HOUSE BREAD. “The Staff of Life.” Bannock. One pint Indian meal scalded with one quart milk, six or eight eggs, a little sugar and salt. Stir in eggs when cool, and bake in hot oven. Batter. Two eggs, the whites beaten separately, a small cup of flour, the same of milk; mix yolks of eggs, flour and milk into a smooth batter; stir in a tea- spoon of butter melted, and a little salt, and one teaspoon of baking powder; the last thing put in the whites of the eggs beaten to a froth; beat gently after the whites are in. Bake well in a buttered tin in a very hot oven. Blueberry Cake. 1. One quart four, half a cup butter, one and a half cups white sugar, one cup sweet milk, two teaspoons cream tartar, one teaspoon soda, two eggs, blueberries. 2. One cup milk, three cups flour, one egg, salt, two tablespoons sugar, one of butter, two teaspoons cream tartar, one of soda, one cup blueberries. Breakfast Cake. Sift together two cups flour, two tablespoons Indian meal, two tablespoons sugar and four even teaspoons baking powder; add one cup sweet milk and two well beaten eggs, a pinch of salt. Bake in large or small tins. BREAD. 2. Two quarts dough, one cup sugar, one pint milk (lukewarm), one cup yeast, one cup currants, put all to rise in the afternoon, add flour enough to thicken before bed time. In the morning put in pans to rise before baking. 3. Cinnamon. Boil one pint milk and cool till lukewarm, one cup sugar, one cup yeast, tablespoon butter, one tablespoon lard, flour enough to make a stiff dough so that none need to be added in the morn- ing. Let rise over night; when light roll out about an inch thick and spread well with butter; sprinkle over brown sugar and cinnamon; then roll it up and cut off about an inch thick; let rise in pans till very light, and bake in good oven; when done rub over with butter. California Biscuit. One-half cup sugar, two cups milk, two eggs, piece of butter size of an egg, one quart flour, one teaspoon soda, two teaspoons cream tartar. Cheese Sandwiches. One hard-boiled egg, one-fourth pound common cheese grated, one-half teaspoon salt, one-half teaspoon pepper, one-half teaspoon mustard, one-half teaspoon sugar, one tablespoon melted butter, one tablespoon vinegar; take the yolk of the egg, put it in a small bowl and crumble it down, put into it the butter, and mix it smooth with a spoon, then add the salt, pepper, sugar, mustard and the cheese, mixing each well; ther put in the tablespoon of vinegar which will make it the proper thickness; spread between thin bread and butter or crackers. Corn Cake. 1. One pint sour milk, one pint Indian meal, one pint flour, two tablespoons sugar, salt, one egg, a small piece of butter, one teaspoon soda. 2. One cup meal, one cup flour, one cup sugar, BREAD. "Sa. French Toast. Beat two or three eggs and stir into a pint of milk with a pinch of salt; take thin slices of stale bread and dip into it; as you take out the slices set them on the edge a minute to drain off some of the milk, then brown on both sides on a buttered griddle; lay them in a hot covered dish, and eat with syrup or butter and sugar. Fried Biscuits. Take spoonfuls of raised dough and fry in hot lard like doughnuts; eat while hot with maple syrup. Graham Bread. Take equal quantities graham meal and flour, add shortening and yeast, mix stiff as flour bread and treat in the same way. Graham Rolls. I. Two cups of wheat meal, one and a half cups flour, salt, three-fourths cup sugar, two and one-half cups sour milk, one teaspoon soda. 2. Two cups graham flour, one cup sweet milk, one cup sour milk, one-half cup molasses, one-half teaspoon salt, one teaspoon saleratus, one egg. Bake in a quick oven in gem pan. Huckleberry Biscuit. A piece of raised dough the size of an ordinary bowl, two-thirds a cup sugar, one large tablespoon each butter and cream, one-half teaspoon soda; flour to stiffen like biscuit; put in last a pint of berries stirred in carefully so as not to break them; take out with a spoon, roll them in flour and let them rise in a pan before baking in a moderate oven. Indian Breakfast Cake. Two cups Indian meal, one- third cup flour, two and a half cups sour milk, one egg, and soda to sweeten the milk. Indian Cake. Two cups meal, one cup flour, one cup cream, one cup milk, two-thirds cup sugar, three eggs, one teaspoon soda, one of salt. BREAD. 7. Raised. One pint sweet milk, half cup yeast, two tablespoons sugar, flour enough to make batter a little thicker than for fritters; rise over night; add in the morning two eggs, and bake in a quick oven. 8. Raised. One quart flour, half a teacup yeast, two well beaten eggs, one and a half pints warm milk, half a gill melted butter; let rise, and when light bake in rings well buttered. 2. Rye. One pint sour milk, one pint rye meal, half cup molasses, one egg, one teaspoon saleratus, cup flour. Bake one-half hour. 10. White. One cup milk, one and a half cups flour, one heaping teaspoon baking powder, whites of two eggs, one-fourth cup butter, a little salt; bake in a quick oven. Pancakes. One egg, one cup milk, one pint flour, half teaspoon soda, teaspoon cream tartar, salt; drop from teaspoon in hot lard; eat with syrup for breakfast. 2. One egg, a little nutmeg, two-thirds cup sugar, one cup milk, teaspoon soda, two cream tartar, three cups flour; drop in hot fat. Parker House Rolls. Three-quarters cup yeast,three- quarters cup butter, three pints flour, one tablespoon sugar, one teaspoon salt; scald the milk and cool it, rise all day, cut out at night, and rise until morning; bake in a quick oven; fold over the edges, and put a bit of butter between the folds. As biscuit, just as nice with less butter. Potato Biscuit. At 9 A. M.,:(if wanted for tea) dis- solve one-half yeast cake in one cup warm water, add one cup mashed potato and one cup flour and a little salt; let it rise till noon, then add one-half cup lard, one-third cup sugar, two eggs and four enough to 10 BREAD. knead, but do not knead it; let it rise again till 4 o'clock; then knead and form into biscuit and let rise ; brush the tops with milk; bake ten or fifteen minutes. Potato Cakes. Half a dozen common sized pota- toes, boiled and mashed smooth, a spoonful flour, two eggs, salt and pepper; stir until quite soft; fry like fritters. Potato Rolls. Boil one pint of sliced and peeled potatoes, pour off the water, mash fine, add one pint and a half of water, then strain; one-half cup sugar, tablespoon lard, teacup yeast; rise over night; this makes one loaf and a pan of rolls. . Quaker Biscuit. Scald one cupful Quaker rolled oats with one pint bɔiling water, and let it stand one hour; add one-half tablespoon shortening, a scant half cup molasses, one-half tablespoon salt, one-half yeast cake, dissolved in one-third cup lukewarm water, one quart flour; let rise, shape, rise again and bake in hot oven twenty minutes. Rice Crumpets. Two cups warm milk, one cup cold boiled rice, one tablespoon white sugar, two table- spoons melted butter, half a cup liquid yeast, flour to make a thick batter, salt to taste; beat the mixture well and let it rise till very light; just before putting into gem pans add a bit of soda dissolved in hot water; serve hot; bake about twenty minutes. Rusks. Make a sponge of two cups milk, one cup yeast, salt, fɔur enough for stiff batter; set it to rise at noon; in the evening mix in a cup of butter, two cups sugar, two eggs well beaten; let it stand all night to rise; in the morning mould into cakes, put them into pans so as not to touch; let them rise again, then bake; a little cinnamon may be added if desired. BREAD. Raised Rye Bread. Pour one cup boiling water on one cup flour; when free from lumps add one heaping cup rye flour, or sifted rye meal, three-fourths cup molasses, a little salt, and scant half yeast cake; mix with three cups lukewarm water, adding flour to form a stiff batter; do this at night. In the morning take out with a spoon enough to fill gem pan, (one dozen); let them rise about ten or fifteen minutes in the pan before baking; to the rest of the dough add a little more flour and a bit of butter and make into loaves; let it rise a little before baking; bake slowly. Raised Rye Biscuit. Three cups white flour, one cup rye flour, one-half cup sugar, one teaspoon salt, and a pinch of soda all sifted together; rub into this one teaspoon shortening, dissolve one-half yeast cake, and mix altogether with lukewarm milk and water to the consistency of raised dough; let it rise over night; in the morning form into biscuit and let rise again. Rye Rolls. Two cups rye meal, one cup flour, half teaspoon salt, a scant cup molasses, two full cups but- ter-milk or sour milk, a heaping teaspoon soda; beat in an egg the last thing; bake in a quick oven in gem pans. Squash Biscuit. One cup sifted squash, one-half cup sugar, one cup milk, one-half cup yeast, one-half tea- spoon saleratus, butter size of a large egg; four to roll out. Squash Fritters. One pint sifted squash, one quart milk, three eggs, one teaspoon soda, salt, enough flour to make little stiffer batter than for common fritters. Squash Gems. One-half cup stewed snd sifted squash, one-fourth cup sugar, one cup milk, one egg, two cups flour, one heaping teaspoon baking powder. 12 BREAD. Squash Griddle Cakes. One cup sifted squash, one cup sweet milk, one egg, flour enough to make them the right consistency. Steamed Whole Wheat Loaf. One-half cup molas- ses, two cups sour milk, one egg, two even teaspoons soda, one even teaspoon salt, three cups (a little scant) of whole wheat flour; steam three or four hours. It may be made with sifted graham meal; it resembles brown bread, but is more easily digested. Tea Rolls. Boil one cup milk, let it get cold, take one quart flour and rub in one-half tablespoon lard, make a hole in the middle of the flour and pour in the milk, and one-quarter cup yeast, and the same amount of sugar; let this stand over night, in the morning knead it again and form into rolls or biscuits, let it rise until tea time and bake in a moderately heated oven. Waffles. I. One quart flour, little salt, large tea- spoon butter, two eggs, half cup yeast; let it rise all day. 2. Three pints milk, half cup boiled rice, while hot put in a piece butter size of an egg, half cup yeast, salt, flour to make a stiff batter; beat the egg very light and add the last thing; raise over night or during the day. 3. German. Half pound butter stirred to a cream, yolks of five eggs, mixed with half pound of four, half pint of milk stirred in gradually and lastly the whites of the eggs beaten to a stiff froth and beaten into the butter. Wheat Gems. Stir slowly into cold water unbolted wheat flour enough to make it the consistency of hasty pudding, a little salt, and bake as muffins in a very quick oven. BREAD. 13 Yeast. 1. Splendid. Boil eight large potatoes, mash fine, add one pint boiling water, one cup sugar, nearly half cup salt, stir until dissolved; add one pint cold water, strain through a sieve, add half cup yeast and set to rise ten or twelve hours before bottling. A pinch of hops can be boiled and strained over it with the boiling water. 2. Grate four large sized raw potatoes; have ready one pint boiling water in which a small pinch of hops has been boiled, strain it over the potato; set it on the fire to cook five minutes, then add one-half cup sugar, one-quarter cup salt, one pint cold water, one-half cup yeast, let it rise and cork tight; this yeast will keep good three months. . 3. Four raw potatoes, grated; mix with them three spoonfuls flour, a good pinch of hops, with water enough to cover, boil ten minutes; then strain the water onto the potatoes and flour; add one and a half quarts boiling water; when lukewarm add cup yeast, one-half cup sugar, one-fourth cup salt and set away to rise. SOUPS. “Now good digestion wait on appetite." -(SHAKESPEARE. Stock. Take lean beef and cold water, in propor- tion of one pound of beef to one quart water; place it in a soup kettle over a good fire; when it boils add cup of cold water and remove the scum; then place the kettle over a moderate fire and let it simmer slowly four or five hours; this stock may be used for all soups in which meat broth is desired. Black Bean. One pint black beans, soaked over night; in the morning pour off the water, add a gallon of water, with any bones, either of beef or mutton, ( very little meat needed), and boil several hours; season with salt and pepper; take off all the fat, strain the soup and let it boil again before serving; cut a lemon in thin slices and put into the tureen and pour the soup upon it; some add cloves and yolks of hard boiled eggs. Beef. Take sufficient soup stock; boil one onion, one carrot, one quart potatoes, and vegetables to suit taste, in a little water, and strain into the soup stock; add pepper, salt, etc., to suit. Bouillon. Put a shank of beef (six or seven pounds) into a large pot and cover with cold water; leave on front of stove until it boils, then move it to the back of stove and let it simmer an hour and a half; cut up 18 SOUPS. Pea. One pint split peas, three quarts water, half pound salt pork, boil three or four hours, adding more water as it boils away. Potato. Take six good sized potatoes, boil soft, four onions boiled soft; mash both together till smooth; take three pints new milk, piece butter size of an egg, add potatoes and onions; bring to a boiling point, but do not let it boil. Season with salt and pepper. Tomato. 1. One teaspoon butter, two teaspoons flour, one pint beef stock, one-fourth of a small onion, put butter in frying pan, cut onion in small pieces and brown; add one can tomatoes and cook one hour; pass through sieve, return to fire and add the stock and flour; season with salt, pepper and Worcester- shire sauce. Serve hot. 2. One pint cooked tomatoes, one pint water, when boiled add half teaspoon soda; when done foaming, add one quart hot milk; season well with butter, pepper and salt. 3. One pint boiling water, take one can tomatoes, let it come to a boil, then add two tablespoons flour mixed with the juice from the kettle with the tomato; season with sugar (or not), salt, pepper, butter to taste; boil all together twenty minutes, then strain through a fine sieve. Perfectly delicious. FISH. "With hooks and nets you catch us, You never regard our pains; Yet we reward you with dainty food. To strengthen your body and brains." Baked Cod. Pour boiling water over the fish, and keep hot an hour; then take it off the bone and put in a dish with a quart of milk, half an onion, one-quarter pound butter, very little thickening of flour, little salt, and cover with bread crumbs. Bake an hour and a half. Baked Fish. Take a fish weighing from four to six pounds, wash clean, season with salt; make a dress- ing with five crackers rolled fine, one tablespoon butter, one teaspoon salt, little pepper, one-half tea- spoon chopped parsley, water enough to make moist, stuff the fish with this preparation, fasten with skewer, cut slits in fish, put in strips of salt pork, dredge with flour. Bake one hour, basting often. Serve with tomato sauce. Baked Lobster. Two or three lobsters chopped fine, season with pepper, salt and a tablespoon melted butter, one pint milk thickened with a tablespoon of flour, one teaspoon of mustard. Mix all together and bake with cracker crumbs on top. Baked Shad Roe. Wash and cook three shad roes in boiling water, salted, with one tablespoon vinegar for ten minutes. Place on a buttered plate, cover with tomato sauce and bake thirty minutes, basting twice. 22 FISH. Tomato Sauce. Two tablespoons butter, one table- spoon flour, one teaspoon salt, one teaspoon pepper, one cup stock, one cup strained tomatoes, a few drops onion juice. Very nice. Devilled Crabs. Make one cup cream sauce with one tablespoon melted butter, one heaping teaspoon flour, one cup hot cream; season with salt, pepper, a little cayenne and half salt spoon mustard, tablespoon parsley; add the yolks of two hard-boiled eggs, rubbed to a paste; with this add one-half can of crabs; fill the shells, cover with buttered crumbs, brown in oven. Escaloped Lobster. Cut the meat of a three pound lobster into small pieces; melt two tablespoons butter in a sauce pan, add two tablespoons flour, one-half tea- spoon salt, one-half teaspoon pepper, few grains of cayenne; when bubbling pour on slowly one pint hot milk or one cup milk, and one cup hot white stock; add the lobster and fill buttered ramequins with the mixture; cover with buttered bread crumbs, bake until brown. Fillets of Halibut. Wipe and cut into strips one and one-half pounds halibut, sprinkle with lemon juice, salt and pepper, and lay a thin slice of onion on each strip; cover and let stand one-half hour, then remove the onion, dip the strips in melted butter, skewer into shape; place on a plate, dredge with four, and bake two minutes in a hot oven. Serve with white sauce made with three tablespoons of butter, and three of flour. Fish Balls. One pint bowlful of raw fish, two heap- ing bowlfuls of pared potatoes, two eggs, butter the size of an egg, a little pepper; pick the fish very fine, and measure it lightly in the bowl; put potatoes into FISH. 23 the boiler and the fish on top of them, cover with boil- ing water and boil half hour; drain off all the water, mash fish and potatoes together until fine and light; then add the butter, pepper and egg well beaten; drop from a spoon into boiling fat and cook until brown. Fish Croquettes. One pint of any kind of cold boiled fish, flake very fine, removing all bone and skin; season well with salt, pepper and chopped onion; boil one cup milk, add one tablespoon butter, thicken with one tablespoon flour; mix with the fish and set aside to cool; when cool shape and rub in fine crumbs of bread or cracker, dip into beaten egg, then roll again in crumbs taking care that every part is covered; fry in boiling fat and serve on a hot platter. Lobster Croquettes. One pint of lobster meat cut fine; season with one salt spoon salt, one of mustard, little cayenne; moisten with one cup thick cream sauce, cool and shape, roll in crumbs, egg and crumbs again, and fry in smoking hot fat. Drain on paper. Oyster and Clam Fritters. One and a half pints milk, one and a quarter pounds four, four eggs, whites and yolks beaten separately, whites stirred in last lightly; clams must be chopped small; oysters used whole. Oysters. I. Broiled. Roll each oyster in pounded cracker, lay them on an oyster gridiron and broil each side; make a gravy by pouring boiling water on butter and adding salt to taste. Serve hot. 2. Roast. Put a quart of oysters in a basin with their own liquor, and let boil three minutes; season with a little salt, pepper and butter. Serve on buttered toast. 24 FISH. 3. Scalloped. Four crackers, two tablespoons butter, teaspoon pepper, one quart oysters; put a layer of oysters with pepper and salt, then a layer of cracker crumbs with butter, until the dish is full. Bake twenty minutes. Potted Shad. A white stone jar, and one on which vinegar will have no effect is the first requisite; cut the shad in pieces to fit in the jar, with a little salt, pepper and whole cloves between each layer, then pour vine- gar over the whole and cover tightly; cook slowly all day in oven; serve when cold. If the vinegar is too strong dilute it. Salmon Croquettes. One pound can salmon, one cup powdered cracker, one cup cream; salt and pepper, and least touch of nutmeg; roll in cracker crumbs and beaten egg, and again in cracker crumbs and fry. MEATS. “God sendeth and giveth both mouth and the meat." How to Choose Meats. It is always important to know how to choose meat in buying. Ox beef should be of fine grain or fibre, the flesh or lean of a bright red color and firm, the fat white, and distributed throughout the lean; it should not be yellow or semi- fluid. If the meat is entirely lean, it will be tough and its nutritive power is low. Veal is dry if fresh. It should be close-grained. If the meat is moist and flabby it is stale. Mutton should be of a clear, deep pink tint; firm, and with a liberal supply of fat. Fine wether mutton may be recognized by the presence of a small mass of fat on the upper part of the leg. It is more nutricious than ordinary mutton, the darker its tint the finer its flavor. Pork should be of a pale deep pink tint, and the fat very firm. If it is soft or the fat is yellow the meat is bad. If it is semi-fluid the animal has probably been fed on flesh. Potted Beef. Take a large beef shank and put it into cold water to cover it, boil until perfectly tender, remove bone and cartilage, chop the meat fine and replace it in the kettle with the liquor which should be one quart, let it simmer gently and season with salt, pepper and mace to suit the taste. Press and cut in slices for lunch or tea. Croquettes. To úse up small, nice pieces of meat, chop them fine, and mix bread crumbs, a little broth or gravy, an egg, pepper and salt. Make into cakes and roll in flour, and fry in hot drippings. MEATS. 29 To Chop Suet. Sprinkle flour. over it while chop- ping, which will prevent the pieces from adhering. Veal Loaf. I. Three pounds raw veal, one-quarter pound salt pork (less will do if a little butter is used), chop fine, mix with two eggs, one cup cracker crumbs, three teaspoons salt, two of pepper, one tablespoon sage; press hard into a pudding dish and bake two hours. To be sliced when cold. 2. Three and a half pounds of raw veal, three slices salt pork chopped fine, six crackers pounded fine, two eggs beaten, tablespoon salt, teaspoon pepper, two pinches allspice, one of cloves, knead all together into a loaf, egg it over, put bits of butter on the top and scatter pounded cracker. Bake two hours basting with water. Minced Veal. Three and one-half pounds of veal chopped fine, four eggs well beaten, four crackers pounded fine, one tablespoon salt, the same of pepper, one-half tablespoon nutmeg, three tablespoons cream or milk, butter the size of an egg. Mix all together in a loaf and bake two hours. Veal Cutlets. Cut veal into pieces for serving; season with salt and pepper; dredge with flour (or egg and crumbs); brown in salt pork fat; put into stew pan; make brown gravy; season highly with vegeta- bles cut fine or Worcestershire sauce. Pour over meat and simmer till tender (one and one-half hours). Timbales. Mince and season meat with salt and pepper; add one egg and about one-half as much bread crumbs as meat; make moist enough with gravy and put in thoroughly buttered cups and bake in pan of water or not. Camelons. Made same as Timbales, but baked in a roll one-half hour and served with tomato sauce around it. FOWL. " And as an ev'ning dragon came, Assailant on the perched roosts And nests in order rang'd Of tame villatic fowl." -[MILTON. Chicken Pie. Cut into pieces the chickens, boil in enough water to cover until tender, adding when half done one tablespoon salt; take out chicken, keep warm, and thicken the liquid with one tablespoon each flour and butter rubbed together; add salt and pepper to taste; boil five minutes; take one quart flour, two tea- spoons Cleveland's baking powder, little salt and one small cup butter; mix as biscuit. Take half, roll one- quarter inch thick and line a deep dish, leaving an inch over the sides to turn up over top crust; put in chicken, pour over gravy, cover with the other crust, with a large hole in center for steam to escape. Wet the edge and fold over the under crust, press firmly to- gether; spread soft butter over the top, make ornament to fit the center and bake until done. Chicken in Jelly. Boil a chicken or chickens in as little water as possible until the meat falls from the bones; pick off the meat, cut it rather fine, and season well with pepper and salt; put into the bottom and sides of a mould slices of hard-boiled eggs and fill nearly full with chicken. Boil down the broth till there is about a cupful left; season it well and pour over the chicken. It will form a jelly around the chicken. Let it stand on the ice over night or all day. To be sliced at table; garnish with fringed celery. If there is fear of the jelly not being stiff enough a little gelatine may be soaked and added. FOWL. 31 Chicken Croquettes. One pound cooked chicken chopped fine, one-fourth pound white bread, one-fourth pound butter, four eggs, three large teaspoons finely chopped parsley, pinch of mace and nutmeg, one tea- poon salt, one pinch cayenne pepper; pour enough boil- ing water over the bread to soften it, place on the fire with the yolks of two eggs and cook until smooth; set away to cool, while mixing the chicken with the rest of the eggs unbeaten, two tablespoons thick cream, the butter and seasoning; beat all thoroughly together till nicely mixed; let the mixture get quite cold before forming into croquettes. A famous Southern receipt. Maryland Chicken. Singe, remove fine feathers, cut into pieces for serving, wipe, season with salt and pepper, dip in egg, roll in fine cracker crumbs; put pieces into a buttered dish and bake one hour, basting very often with one-third cup butter and one cup water. Serve with cream sauce. Pressed Chicken. Boil chicken very tender; be sure to have plenty of liquor; separate white meat from the dark; soak three slices of bread in the liquor for a few minutes, then chop it up with the dark meat. Put white meat in the bottom of the dish, pour a little liquor on, then put on a layer of dark meat, leave until it is cold, and it will turn out like jelly. Roast Duck. After the duck is drawn, wipe the in- side with a clean cloth and prepare dressing as follows: One cup pounded cracker, moisten with hot milk or water, three medium sized onions, parboil and chop fine, little butter, sage, pepper and salt to taste; mix all together and fill the crop and body of the duck, leaving room for the dressing to swell; reserve the liver, gizzard and heart for gravy; tie the body of the 32 FOWL. duck firmly with a string (which is buttered to keep from burning), and put in the oven. Baste first with salt and water, and then with its own gravy, dredging them last with a little flour. Potted Pigeons. Make dressing the same as for tur- key, stuff them and fry in pork fat until nicely browned; take them out, pour the fat into a kettle with little water, put them into this, and let them simmer half an hour or more. When done, take them out, thicken the broth a little and pour over them. Turkey. For a ten pound turkey take two pints bread crumbs, half teacup butter, cut in small pieces, one teaspoon summer savory, pepper and salt; fill tur- key with little of the dressing, few strained oysters, alternating until filled. Put the oyster liquid in the pan with a pint of water; bake in a moderate oven. EGGS, “ From the egg to the apples (for a dinner) from the beginning to the end.” Egg Vermicelli. Boil three eggs twenty minutes; separate the yolks and break the whites with a silver fork into fine pieces; toast four slices of bread, cut half into small squares and half into points or triangles; make one cup of thin, white sauce with one cup cream or milk, one teaspoon butter, one heaping teaspoon flour, one-half teaspoon salt, one-half saltspoon of pepper; stir the whites into the sauce, and when hot pour it over the squares of toast; rub the yolks through a fine strainer over the whole, and garnish with the toast points and parsley. Omelette. 1. Soak one-half cup bread crumbs in a cup of milk, with salt to taste; when soft, add four well beaten eggs, and pour into a hot spider, in which is a generous piece of butter; cook slowly for ten minutes, slip a knife around the edges, roll or fold it and put on a platter. 2. Six eggs, whites beaten to a stiff froth, yolks well beaten; one cup warm milk, one tablespoon flour wet to a paste with cold milk; one teaspoon salt; mix all except the whites, add them last; cook immediately in a buttered spider for about ten minutes, fold like a turnover. 36 EGGS. Baked Eggs. One pint milk, four eggs beaten sep- arately, scald the milk and thicken with one tablespoon four, let it cool a little; add the yolks, the whites, and a bit of salt; pour in a buttered dish and bake till it rises like a custard. Shirred Eggs. Take as many eggs as there are persons to eat them; separate the eggs and beat whites to a stiff froth, drop it in a Washington pie tin in bunches, put yolk on top of each and a little pepper, salt and butter. Put in a very hot oven and brown lightly. A La Cream. Boil ten eggs until hard; slice in rings; in the bottom of a baking dish place a layer of bread crumbs, then one of eggs; cover with bits of butter, pepper and salt, until all are used; pour over them a cup cream and brown in the oven. Dropped. Drop fresh eggs into a saucepan of boil- ing water, with salt in it; have ready slices of buttered toast; then take up with a skimmer and lay on the toast. VEGETABLES. “Earth's increase, foison plenty, Barns and garners never empty, Vines with clustering bunches growing, Plants with goodly burthen bowing." TIME FOR COOKING VEGETABLES. WINTER SUMMER Green Peas, - - - 1-2 hour String Beans, - - - 2 hours ...... Squash, - 1 hour 1 hour Asparagus, - - - - 1-2 hour Cabbage, - - - - 1 hour 3 hours Turnips, - - - - 1 hour 2 hours Parsnips, - 1 hour Carrots, - ...... 11-2 hours Beets, - - 1 hour 3 1-2 hours Shelled Beans, - .- - 1 hour Onions, - - - - 1 hour Potatoes, - - - 1-2 hour 1-2 hour Potatoes, Baked, . . ....... 1 hour Spinage, - - - - 1 hour 1 1-2 hours Corn, - - - - 1-2 hour Sweet Potatoes, - - - 3-4 hour Sweet Potatoes, Baked, - ...... 1 hour SALADS. 2. One tablespoon mustard, one tablespoon butter or oil; rub mustard and oil together thoroughly and add one tablespoon salt, one tablespoon sugar, three eggs (well beaten), one cup rich milk; let the mixture warm slightly and add one cup strong vinegar; let it come almost to a boil; if bottled it will keep some time. Excellent with fish. 3. One and one-half cups cream, one-half or two- thirds cup vinegar, three eggs, one tablespoon mus- tard, one tablespoon oil or butter, one scant tablespoon salt, three tablespoons sugar; mix oil with mustard; add eggs, then salt and sugar; mix thoroughly with the vinegar and strain through coarse sieve; have the cream hot in milk boiler; add above mixture slowly, stir until it thickens. Milk and more butter can be used in place of cream. 4. Bangor. Two (rounded) tablespoons butter, two (scant) tablespoons four; butter and four cooked together till smooth; add slowly one cup (or less) of vinegar, two whole eggs or three yolks, two table- spoons sugar, dash of cayenne, one teaspoon mustard, stir into one pint hot milk; cook like soft custard; adding salt if needed; beat with egg beater and strain. One cup cream, whipped, is an improvement. 5. Cream Dressing. The yolks of two hard-boiled eggs rubbed very smoothly, then add dessertspoon mixed mustard, blend the two thoroughly, then stir in a tablespoon melted butter, half cup thick cream, little salt, cayenne pepper and sugar; add little by little vinegar enough to make the whole a smooth creamy mass. Last of all add the whites of two eggs, well beaten. 46 PIES. one cup sugar. Bake on plates lined with puff paste and use the whites of the eggs for frosting. Squash. 1. (Very Nice.) Peel, core, steam and strain one squash; thin with milk to the consistency of thick apple sauce; allow four eggs to one quart of milk. Beat the eggs, and add sugar, salt and lemon to taste. 2. One cup stewed and sifted squash, one cup boil- ing milk; when cool add one heaping cup sugar, two eggs, little salt, little nutmeg and cinnamon. The grated rind of a lemon is an improvement. · Orange. Juice and grated rind of one orange, one cup sugar, yolks of three eggs, one tablespoon corn starch stirred smooth with milk, one cup milk and piece butter size of a chestnut. Bake on plates lined with puff paste. Beat the whites of the eggs with three tablespoons sugar and put on top and brown Mince Meat. Three pounds beef, one pound suet, one pound pork, cooked and chopped fine, add enough water from the meat to make moist; chop and add nine apples, three pounds raisins, and one pound citron; if currants are liked add one pound; then add one quart cider, one pint boiled cider, (wine or brandy may be used instead), four pounds brown sugar, two tablespoons cinnamon, two of nutmeg, one of mace, allspice and cloves; use salt to taste. The grated rind of lemon is an improvement. Mock Mince. One cup sugar, one-half cup butter, one cup vinegar or wine, one-half cup molasses, one cup cold water, one cup raisins, one cup currants, three pounded crackers, two eggs, one lemon, salt, and tea- spoon each of spice of all kinds. This quantity makes three pies. PIES. 47 Rhubarb. One cup chopped rhubarb, one cracker pounded fine, yolks of two eggs, one cup sugar, one teaspoon lemon, salt, and bits of butter. Whip the whites of the eggs for frosting. Modern Rhubarb. One cup chopped rhubarb, one cup sugar, one egg. Saratoga. One and one-half cups stewed apples, three eggs, one gill cream, one tablespoon butter, two of chopped citron, eight macaroons; melt the butter and mix thoroughly with the other ingredients and bake between two crusts. . Apple Custard. One quart stewed and sifted apple, one quart milk, one cup sugar, two tablespoons melted butter, little grated lemon and nutmeg, six eggs, well beaten. Bake without top crust. Bambury Tart. One coffee cup raisins, seeded, and chopped fine, one cup sugar, one egg, juice and grated rind of one lemon; stir all into a paste. Make a puff paste and cut into rounds with a biscuit cutter; place a teaspoon of prepared mixture on a round, and cover with another round, pressing the edges well together. Bake in a quick oven. Fine for picnics. Cream Raspbeary. Line a pie dish with puff paste and fill with well sweetened raspberries; cover with a crust but do not pinch down the edges; butter the lower edge to prevent adhesion; bake in a quick oven. While this is cooking, heat a small cup of milk, add a pinch of soda, then stir in one teaspoon corn starch, wet in cold milk, and one teaspoon sugar and cook three minutes. Remove from stove and beat in the frothed whites of two eggs; beat until it is a stiff cream, and when cold raise the top crust of the pie and pour the cream mixture over the raspberries, then replace the crust and let it get cold before serving. PUDDINGS. “ The daintiest last, to make the end more sweet.” [-KING RICHARD II. Apple. One quart flour, one pint milk, one teaspoon soda, two teaspoons cream tartar, and small piece butter; roll out and fill with sliced apples; steam three hours. Served with sauce. Apple Charlotte. Butter an earthen dish, and place around the sides slices of bread which have been cut about one inch thick, then soak in cold water and spread with butter, fill dish with sliced apple, grate over them one nutmeg, add one cup sugar, one cup water; cover with slices of bread which have been soaked and buttered and place a large plate over the dish and bake four hours; remove from the oven and let it get cool. When ready to serve, loosen around the edges with a knife and turn out on a dish. Serve with sugar and cream. Apple Cream. Three tart apples, baked slowly (be careful not to brown the pulp); remove the skin and cores and strain, add one and one-half cups sugar, whites of two eggs, beaten stiff, and juice of one lemon; beat to a stiff froth. Serve with boiled custard made of the yolks of the eggs. Charlotte Russe. One-third box gelatine dissolved in a coffee cup milk, one pint cream, sweetened and flavored with vanilla; beat together and let it stand PUDDINGS. 49 until it begins to stiffen, then stir in the beaten whites of five eggs; line a dish with thin slices of plain cake (sponge being best), and pour in the mixture and set away to harden. When ready to serve, turn out on a dish. Chocolate. Boil two cups bread crumbs in one quart milk till it thickens then let it cool; beat the yolks of five and the whites of two eggs with one cup sugar and three tablespoons grated chocolate, and add to the cooled mixture and bake one-half hour; beat the whites of three eggs with five tablespoons sugar and a small teaspoon vanilla, and spread over the pudding when cold and brown lightly. Eat cold with or with- out cream. College. Yolks of two eggs, one-half cup sugar, one- half cup butter, one cup milk, one pint flour, teaspoon cream tartar, one-half teaspoon soda. SAUCE: Whites of two eggs, one and one-half cups sugar and juice of one lemon beaten stiff. Cottage. One cup sugar, one egg, three tablespoons melted butter, one cup milk, two cups flour, one tea- spoon cream tartar, one-half teaspoon soda. Bake one-half hour. Serve with hot sauce. Cracker. One quart milk, eight tablespoons pounded cracker, four tablespoons sugar, five eggs, one-half pound raisins, piece of butter on top. Bake one-half hour. Columbia. Two and one-half cups flour, one cup molasses, one cup sour milk, one-half teaspoon cinna mon, one teaspoon soda, one-half cup chopped pork or suet, one-half cup raisins. Steam three hours. 50 PUDDINGS. Cocoanut. Boil ten minutes one quart milk and three tablespoons tapioca (which has soaked in water over night), then add and let boil five minutes longer, the beaten yolks of four eggs, one cup sugar, three tablespoons cocoanut; this should be cooking enough; pour in a fancy dish and cover with the whites of the eggs, beaten to a stiff froth with three tablespoons sugar; sprinkle cocoanut on top and brown lightly. To be eaten cold. Indian. 1. One quart milk (reserving one cup); scald the milk, add three tablespoons meal wet in a little cold milk; boil two minutes, then add one cup molasses, the remainder of the milk, one-half cup cold water, one egg. Bake in a moderate oven at least three hours. 2. Three tablespoons Indian meal, one cup molas- ses, two quarts milk, two eggs, butter half the size of an egg, one tablespoon ginger and two teaspoons salt. Boil half the milk and pour it on the meal, then add all the rest and bake four or five hours. English Plum. Two cups molasses, one cup milk, two cups chopped suet, two cups chopped raisins, one teaspoon salt, two teaspoons soda, beat in the molas- ses, nutmeg, cloves and mace to taste, few strips citron and flour enough to make it stiff. Steam five hours. 2. Beat six yolks and four whites of eggs very light, and add to them a tumbler of sweet milk; stir in gradually one-fourth pound grated stale bread, one pound flour, three-quarters pound sugar, pound each of beef suet, chopped fine, currants nicely washed and dried, stoned raisins well floured; stir well, then add two nutmegs, a tablespoon mace, one of cinnamon, one-half of cloves, one wine glass brandy, one tea- PUDDINGS. spoon salt, and finally another tumbler of milk; one pound of citron (blanched sweet almonds are also a great addition but may be omitted); boil in bowls or moulds five hours. These will keep for months. When wanted steam one hour. Serve with a sauce made of drawn butter, sugar, wine and nutmeg. Mountain Dew. One pint milk, four tablespoons pounded cracker, yolks three eggs well beaten; bake to a light brown; beat the whites of the eggs with one cup sugar and the juice of one lemon, spread over the pudding and brown lightly. To be eaten cold: Queen of Puddings. One pint bread crumbs, one quart milk, yolks four eggs, piece butter size of an egg, one cup sugar, the grated rind of one lemon; bake one-half hour. Spread preserves or jelly on top, then cover with the whites of the eggs, beaten to a stiff froth with one cup sugar and the juice of one lemon. Brown lightly. Scarboro Puffs. One quart milk, one tablespoon butter, twelve eggs, little salt; boil the milk, and while boiling, stir in flour until the batter is stiff enough for the spoon to stand up in when cold; after it is cold, stir in the butter, and one egg at a time without beat- ing; drop from a spoon into hot lard and fry a light brown; roll while hot in sugar and cinnamon, mixed. SAUCE: To a cup of cream, beaten to a froth, add one cup sugar and favor to taste. Sponge. One cup sugar, one-half cup butter, one cup milk, four eggs, two teaspoons cream tartar, one of soda, three cups flour. Bake one hour. Eat with liquid sauce. 52 PUDDINGS. Tapioca Cream. Soak over night three tablespoons tapioca in water enough to soften and cover it; in the morning scald one quart milk and stir in the tapioca, then add the yolks of three eggs, well beaten with one cup sugar and a little salt. Beat the whites of the eggs with three tablespoons sugar and spread on top. To be eaten cold. Orange Cream. Soak one-fourth box gelatine in one-fourth cup cold water till well softened; scald one pint milk and pour over the gelatine, and stir in the yolks of two eggs and sugar to taste; when smooth and thick, strain and cool, then add the juice of three or four oranges and a little orange flavoring, and the stiffly beaten whites of the eggs, or better still, one cup whipped cream. Set on ice until wanted. Rye. One pint milk, two eggs, little salt, three tablespoons rye meal; steam one-half hour, and then the rye should be on top and bottom with the custard between. Serve with sauce. Pineapple. Soak one-half box gelatine in one-half cup water two hours; grate one small pineapple into a sauce pan with one cup sugar, one cup water, simmer ten minutes, add the gelatine and strain; when cool, add the whites of four eggs, and beat until it begins to thicken, then put into a mould to harden. Serve cold with a soft custard flavored with wine. Carrot. One-half pint grated bread crumbs, one- fourth pound flour, one-fourth pound butter, one-half pound candied cherries, one-half pound boiled and sifted carrot, one-half pound sugar, cne teaspoon baking powder, little salt and two eggs. Steam in melon mould two and one-half hours. Serve with hot sauce. PUDDINGS. 53 Apple Meringue. Make a syrup of one and one- half pints water, two cups sugar and one lemon; pare and quarter ten apples, cook in the syrup until they are red, then put in a dish that will hold at least one quart; make a custard of one pint milk, yolks three eggs, one-half cup sugar and flavor with lemon; when it becomes cold, pour over the apples and cover with frosting made from the whites of the eggs and two tablespoons confectioners' sugar. · Brown in the oven. To be eaten cold. Fig. One-half pound bread crumbs, one-half pound figs chopped fine, one-half pound suet, chopped fine, little salt, one-half cup sugar, two eggs well beaten; flavor with nutmeg. Boil in a tin pudding mould four hours. Eat with hot sauce Almond Rice. Blanch one-half cup almonds; put with one cup well washed rice, one-fourth cup sugar, one-half teaspoon salt, into three cups hot milk and cook in double boiler till the rice is tender. Serve hot or cold with jelly and whipped cream. Snow Balls. One cup four, three well beaten eggs, one cup sugar, one tablespoon milk, one-half teaspoon soda, one teaspoon cream tartar. Steam in cups thirty minutes. Serve with liquid sauce. Prune Whip. Soak one pound prunes over night; in the morning stew till tender with one cup sugar, then rub through a sieve; beat till stiff the whites of four eggs, then add the sifted prunes and the grated rind and juice of one lemon; beat all well together, then heap on a dish and bake in the oven till a delicate brown. Serve with whipped cream or a custard made with one pint milk, the beaten yolks four eggs, four tablespoon ssugar and a little salt. Flavor with vanilla. To be eaten cold. PUDDINGS. Coburg. Heat three cups milk in a double boiler; cook one-half cup well washed rice in one cup boiling water five minutes, or till the water is absorbed, then turn it into the hot milk and cook till tender; add one teaspoon salt, one teaspoon butter, one well beaten egg, two tablespoons sugar, and let it cook a few minutes; turn into a dish for serving, and sift over the top a little sugar and cinnamon, and dot thickly with butter. Set it in the oven a few minutes when ready to serve. Caramel Custard. One-half cup sugar, put in a pan and stir till it melts and is brown, then add two tea- spoons water and one quart hot milk; beat six eggs with a little salt, one teaspoon vanilla, stir into the milk and pour into a buttered mould; set the mould in a pan of hot water and bake thirty minutes. Serve cold with a sauce made with one-half cup sugar, put in a pan and melted, and when brown, add one-half cup water and boil ten minutes. It can be flavored with vanilla or not. Lemon Jelly. One-half box gelatine, soaked till soft in cup water; take one pint water and boil an inch piece of stick cinnamon, and the grated rind of two lemons, ten minutes, then add the gelatine, one cup sugar, one-half cup lemon juice, and when well dis- solved, strain and set on ice. Tipsy Trifle. Take six oranges, remove skin, white part and seeds; slice, put in dish with cup sugar sprinkled over them and let stand two hours. For the cream: one quart milk, yolks five eggs, one-half cup sugar, one-half cup flour, little salt; scald milk, add eggs, sugar and flour; stir briskly; add one teaspoon vanilla, grated rind two oranges; place oranges in dish PUDDINGS. 55 and cover with cream. Beat whites of eggs to a stiff froth; add two cups powdered sugar, one-quarter tea- spoon cream tartar, little vanilla, beat until stiff. Take one-half and color with strawberry, then put in dish spoonful each alternately; brown in oven. To be eaten cold. This is delicious as well as ornamental. Strawberry Trifle. One cup sugar, one-half cup milk, two eggs, two cups flour, one teaspoon cream tartar, one-half teaspoon soda. Bake this in Wash- ington pie tins. It will make two. FOR FILLING, take one cup milk, yolk of one egg, one tablespoon flour, two tablespoons sugar and cook. Just before serving, split the cakes and fill with mashed strawberries and put the custard on top. Beat the whites of two eggs and put on top of the custard and dot with berries. Fruit. Dissolve one box gelatine in one pint cold water, then add one pint boiling water, two cups sugar and the juice of three lemons; strain and let it stand till it begins to harden, then add two oranges, cut in small pieces, two sliced bananas, six figs cut fine (if you like them), six dates cut fine, ten chopped nuts, one-half pound candied cherries, and one-quarter pound of angelica. Any kind of candied fruit can be used as well as those named. Wine can be added. Serve with whipped cream. Fruit Salad. Bananas and oranges sliced and mixed in a salad bowl; to the juice of two oranges add one gill sherry wine, two ounces sugar, the white of one egg. Simmer this for five minutes, but do not let it boil, then strain, and when cool, pour over the fruit and place it on ice till time to serve. SAUCES. 59 Raspberry Foam. One cup mashed raspberries, one cup sugar and white of one egg. Use strawberries if you like. Wine. Wet one tablespoon corn starch in cold water, stir in one cup boiling water; cook ten minutes. Rub one-fourth cup butter with one cup sugar, then add one well beaten egg, one saltspoon grated nutmeg and one-half cup wine, and add to the hot corn starch, stirring until well mixed. For Whipped Cream. One tablespoon gelatine, dis- solved and flavored, can be stirred into cream, and will give a little more body to it. Foaming Sauce. Beat one-half cup butter to a cream, add one cup granulated sugar and stir until it is white and foaming. Just before serving, pour on it one cup boiling water and stir a moment. FROZEN DISHES. "That makes one's mouth water." Arrowroot Ice. One large tablespoon arrowroot, mixed with cold water; pour upon it very slowly one quart boiling water, the juice of four lemons, a little of the peel shred very fine, with one pound of sugar. Stir it together and freeze. Bisque Glace. Two quarts cream, one-half dozen macaroons, pounded fine (they must be stale if not dried in the stove), pour a little cream over them and allow them to stand till they soften. Beat until very fine then add the rest of the cream and freeze. It is not well to have the macaroons too thick in the cream. Cafe Parfait. Line a mould with coffee ice cream, made with one pint milk, one egg, one scant table- spoon four, one-half teaspoon salt, one cup sugar, one-half cup coffee, one pint cream, and freeze; then into this lining of cream put a whipped cream mixture of one pint cream, one cup sugar, one-half cup strong coffee chilled and whipped. Pack the mould in ice and salt, let stand two hours before serving. Caramel, for coloring ice creams, soups, jellies and sauces. Melt one cup sugar (brown or white) with one tablespoon of water in a frying pan; stir until it be- comes a dark brown color; add one cup boiling water; FROZEN DISHES. 61 simmer ten minutes and bottle when cool; this should be kept on hand, as it is useful for many purposes; it gives a rich dark color to soups, coffee and jelly, and is a delicious flavoring in ice cream, custards and pud- ding sauces. Chocolate Cream. Scrape one-fourth pound choco- late very fine, put it in a quart of rich milk or cream; boil it until dissolved stirring occasionally; thicken with one egg. When cream is used the egg may be dispensed with. Then freeze. Coffee Cream. One-half cup boiled coffee, one-half cup sugar, yolks of two eggs; when cool add one pint whipped cream, sweetened with one-half cup sugar; stir all well; put in ice cream freezer and pack like ice cream. Do not turn crank. Freeze from four to five hours. Frozen Pudding. One pint milk, one pint cream, one tablespoon gelatine, one egg, one heaping cup sugar, one cup figs, one cup raisins, one cup dates; soak gelatine in a little of the milk about twenty minutes; scald the rest of the milk and cream, and when hot pour onto the beaten egg and sugar, and then pour the whole on the gelatine and stir until dis- solved, then add the fruit. Cool and freeze. Ice Cream. Five eggs, one pint milk, two cups sugar, little salt. Make custard of above over night. In the morning add three pints cold milk, one cup sugar, two tablespoons vanilla flavoring. Delicious Ice Cream. One quart cream, one pint milk, three cups sugar, three tablespoons ground coffee; whip the cream until it is of a velvetry con- sistency and will pour; put sugar and milk into freezer, stir to dissolve, then add the cream, whipped a little at a time; steep the coffee ten minutes in two-thirds 62 FROZEN DISHES. cup of boiling water, strain through a cloth. When cold add to the mixture and freeze. If vanilla is used one tablespoon is enough. Ice Cream. One quart milk, six or eight eggs, one cup sugar, one pint to one quart cream. Sugar to taste. Flavor to taste. Make a boiled custard with the milk, sugar and the yolks of the eggs; cook it slightly but not curdled; strain, and when cool, add the cream and sugar to make it quite sweet, and any flavoring desired. If cream can not be obtained beat the whites of the eggs till foamy and add them just before freezing. Use one-fourth box gelatine for two quarts of custard; soak in one-half cup cold milk and dissolve in the boiling custard when taken from the fire. If the custard should curdle it will become smooth when frozen. Very nice. Fruit Ice Cream. Two quarts milk, six eggs, about one and one-half pound sugar, one and a half table- spoons Bermuda arrowroot. Cook it as a custard. When cold flavor with two tablespoons vanilla and three wine glasses Sherry wine; then add one pound figs, one-quarter pound citron, and other fruits cut fine. Freeze like ice cream. Strawberry Ice Cream. Sprinkle sugar over the berries; mash and rub through a fine sieve. Measure the juice and use one pint of juice to two quarts well sweetened cream. · Ice Cream. One quart cream, not too rich, one wine glass Sherry wine, one teacup white sugar. Mix thor- oughly and freeze. Ripe strawberries or peaches cut up, well sweetened, and mixed with cream are very nice frozen. FROZEN DISHES. 63 Lemon Ice. One quart water, juice six lemons, one pound sugar, one gill cream (scant one-half cup), two teaspoons lemon extract. Mix thoroughly, strain and freeze. Lemon Sherbet 1. Two quarts cold water, two pounds sugar, boiled together twenty-five minutes, two table- spoons gelatine soaked in some of the water and sugar meanwhile. After the water and sugar are taken off add the gelatine, strained, and when the whole is quite cold put in juice of six lemons; add two or three eggs beaten to a froth when partly frozen. 2. One tablespoon gelatine, one quart water, one pint of sugar, juice six lemons. The boiling water used in dissolving the gelatine should be part of the quart of water. 3. One quart milk, one pint sugar, the grated rind of one lemon, boiled together; cool, and put into the freezer; when partly frozen add the juice of five lemons and the beaten whites of three eggs. Orange Water Ice. Eight oranges, three lemons, three pounds loaf sugar, one box gelatine dissolved in cold water enough to make one and one-half gallons. Extract the oil of rind of oranges and lemons by rub- bing the rind with lumps of sugar. Velvet Cream. Six eggs, two coffee cups granulated sugar; beat eggs and sugar together until very light; add two quarts of milk, one quart hot and one quart cold; put the cold milk over the eggs and sugar, stir well, then add the hot milk; put into milk boiler, stir constantly ten minutes till it becomes very thick. When cool flavor with vanilla, then freeze. This can be improved by adding cream--to every pint of cream add one-half teacup sugar. 64 FROZEN DISHES. Walnut Bisque. One quart cream, one cup sugar, scalded together. To this add one square of chocolate, melted; strain and add one tablespoon vanilla, one cup English walnuts, broken. Then freeze. Water Ice. One tumbler any kind of preserved fruit, raspberries, pineapple or currants are the best, because they have more flavor. Strain it through a sieve, pouring over it as you strain it three pints of water sweetened to taste, and freeze hard and solid, or it is not good. If the preserve has not flavor enough grated lemon peel or the peel of a Mandarin orange will make it good. Brandy peaches are extremely good, and the wild grape is very nice as it has such a beautiful color. Jelly is just as good as preserve in freezing. No gelatine, white of egg or arrowroot is needed. CAKE. “Where honey is, there are the bees.” “ Three rounding teaspoons baking powder are equal to one level teaspoon of soda and two full teaspoons of cream tartar.”—Mrs. Lincoln. Almond. 1. One and a half cups sugar, half cup butter, two-thirds cup milk, three cups flour, whites of seven eggs, one teaspoon cream tartar, one-half tea- spoon soda, small cup almonds blanched and pounded, one large teaspoon of almond essence. Flavor frost- ing with rose water. 2. One cup butter, two cups sugar, three and one- half cups flour, one-half cup milk, whites eight eggs, two teaspoons cream tartar, one teaspoon soda. Flavor with almond. 3. Two cups sugar, one cup butter, whites six eggs, one cup milk, three and a half cups flour, heaping tea- spoon cream tartar, half teaspoon soda, three tea- spoons almond extract, half pound blanched almonds on top. Sprinkle with sugar. Almond Silver. One coffee cup sugar, one-half cup butter, beaten together to a cream; one-half cup milk, one-half teaspoon cream tartar, one-quarter teaspoon soda. Add whites four eggs, beaten to a stiff froth, and two full cups flour. Flavor with almond. CAKE. Almond or White. Whites of six eggs, two cups sugar, one cup butter, one cup milk, three cups flour, one teaspoon cream tartar, half teaspoon soda dis- solved in the milk, two teaspoons almond essence. Angel. Whites of eleven eggs, one and one-half cups granulated sugar, one cupful flour, measured after being sifted four times, one teaspoon cream tartar, one teaspoon vanilla extract; sift the flour and cream tartar together; beat the whites to a stiff froth; beat the sugar slowly into the eggs, adding the seasoning and flour, stirring quickly and lightly; bake for forty minutes in a moderate oven. Do not grease the pan, and use a new tin or a bright one. Blueberry. One-half cup butter creamed, one cup sugar, two eggs, one cup milk, one teaspoon soda, two teaspoons cream tartar in one and one-half pints of flour; little salt, roll one pint blueberries in two hand- fuls of flour. Boston Gingerbread. Ore pound sugar, one pound butter, two pounds flour, six eggs, one pint molasses, one gill of water, one teaspoon soda, two teaspoons each allspice, cloves and mace, one quart of fruit, half pound of citron. Bake in two loaves three hours. Boston Puffs. Half pint boiling milk, piece butter size of walnut, salt, one and a half cups flour scalded together. When cool, beat in three eggs separately. Fry in lard, as pancakes, then roll in sugar and cinna- mon mixed. Bread. Three cups of raised dough, two cups sugar, one-half cup butter, one cup raisins, teaspoon soda, spice to taste. CAKE. 69 3. Four cups flour, three cups sugar, one cup butter, one cup milk, one teaspoon cream tartar, one-half tea- spoon soda, five eggs, one cocoanut grated, juice of a lemon. 4. One pound sugar, one-half pound butter, three- quarters pound flour, five eggs, one cocoanut grated. 5. One cup butter, two cups sugar, whites of ten eggs, four cups flour, one cup milk, one cup prepared cocoanut soaked in the milk, two teaspoons baking powder. Bake in sheets in a rather quick oven. If you use the fresh cocoanut use two cups of it. 6. One, Two, Three, Four. One cup butter, two cups sugar, three cups flour, four eggs (using the whites only), one cup milk, one teaspoon cream tartar sifted into the flour, one-half teaspoon soda in the milk, one-half of a cocoanut, grated, and stirred in at the last. Cocoanut Cream. Three eggs, one cup sugar, one cup four, two tablespoons melted butter, three table- spoons milk, one teaspoon cream tartar, one-half teaspoon soda. FILLING:-One-half pint milk, one tablespoon flour, small pinch salt, three tablespoons sugar, yolk of one egg; the white for frosting. Use shredded cocoanut in both frosting and filling, and flavor with vanilla. Cold Water. Two cups sugar, one cup butter, one cup cold water, four cups flour, one cup each raisins and currants, three eggs, teaspoon soda, half teaspoon cream tartar, salt, teaspoon each of all kinds spice. Put all together and stir well with the hand until smooth. Composition. Two cups butter, three cups sugar, one cup milk, five cups flour, five eggs, one pound raisins, one nutmeg, teaspoon soda. 72 CAKE. tablespoon corn starch, beaten smooth, with a spoon- ful milk, one egg, well beaten. When the cream cakes are cold, split, but not wholly; lay round and fill. Crullers. Three tablespoons sugar, three table- spoons lard, three eggs, mix like doughnuts; fry quick, turn every second. Crumpets. One cup brown sugar, one cup chopped raisins, one-half cup butter, one egg, half teaspoon soda in a large spoon of milk; all kinds of spice; roll thin. Currant. Three-quarters of a cup of butter, two cups sugar, three cups flour, one cup milk, one and one-half cups currants, four eggs, one teaspoon soda, two teaspoons cream tartar. Dayton. One cup butter, two cups sugar, three cups flour, five eggs, one-half cup milk, teaspoon cream tartar, one-half teaspoon soda. This cake is very nice spiced a good deal, with raisins and other fruit added. Delicate. 1. Two cups sugar, one-half cup butter, whites of six eggs, three-quarters cup sweet milk, nearly three cups flour, half teaspoon soda, one tea- spoon cream tartar; lemon for flavoring. 2. One and one-half cups sugar, one-half cup butter, one-half cup milk, half teaspoon soda, two cups flour, into which rub one teaspoon cream tartar. Add last the whites of four eggs beaten to a stiff froth. Flavor with lemon. Delicious. I. Two cups sugar, one cup butter, one cup milk, three cups flour, three eggs, half teaspoon soda, scant teaspoon cream tartar; stir the butter and sugar together, add beaten yolks, then the beaten whites. Dissolve the soda in the milk, rub cream tartar in the flour and add the last thing. Very nice. CAKE. 73 2. One pound sugar, one-half pound butter, yolks of fourteen eggs, one pound flour, two teaspoons cream tartar sifted in flour, one cup sweet cream, one tea- spoon soda dissolved in a little water. Bake in a quick oven. Doughnuts. I. Two cups sugar, two cups sour milk, two eggs, small piece melted butter, teaspoon soda, little salt. Make very soft, better to stand a few days before frying 2. Aunt Caroline's. Two quarts four, two and a half cups granulated sugar, two eggs, two-thirds cup yeast mixed together; stir teaspoon of cinnamon, tea- spoon salt, Lutter size of a large egg into two-thirds of a pint of milk heated. Mix the above ingredients with the milk. Rise over night; knead well. 3. Aunt Grant's. Six heaping tablespoons sugar, one of butter, two or three eggs, cup sour milk, half teaspoon soda, spice. 4. One pint sweet milk, one teaspoon soda, two cups sugar, one-half cup butter, four eggs, one nut- meg, salt, flour enough to roll out. Molasses Drop. One cup sugar, one cup molasses, one-half cup butter or lard, one cup cold water, one egg, one large teaspoon soda, five cups flour. Flavor with cloves and cinnamon. English Walnut. One scant cup butter, two cups sugar, three cups flour, one cup milk, four eggs, one pound English walnuts, one teaspoon cream tartar, half teaspoon soda. Bake in sheets. Feather. One and a half cups sugar, three cups flour, one-quarter cup butter, three-quarters cup milk, two eggs, two teaspoons cream tartar, one teaspoon soda, salt, flavor with lemon. 74 CAKE. Fig. Two cups sugar, one-half cup butter, one cup milk, whites five eggs, beaten stiff, three cups flour, two teaspoons baking powder; about one cup figs cut up quite fine and sifted over with flour. Soaking them over night in wine or brandy improves them. Nice. Filling for a Layer Cake. Grate one largų, tart apple, one lemon grated and the juice squeezed out, one egg, one cup sugar. Let this boil for five minutes; stir it constantly. Eat while fresh. French. Two cups sugar, one-half cup butter, one cup milk, three cups flour, two teaspoons cream tartar, one teaspoon soda dissolved in milk. Beat the sugar, butter, cream tartar and yolks together, whites sepa- rately, four eggs. French Loaf. One pound sugar, half pound butter, two eggs, half pint milk, one pound flour, one tea-spoon soda, one pound raisins, one cup currants, one nutmeg. citron, wine-glass of brandy. Fruit. One pound citron, two pounds currants, two pounds raisins, one pound flour, one pound butter, one pound sugar, nine eggs, half teaspoon soda, half cup molasses, teaspoon each, cloves, nutmeg, mace, cinna- mon and allspice, and two of lemon. 2. Five eggs, two cups brown sugar, one-half cup molasses, one and a half cups butter, three and a half cups flour, three-quarters pound citron, one and a half pounds currants, same of raisins, spice of all kinds. Bake three or four hours very slowly. 3. One and one-half pounds brown sugar, one pouud butter (or two cups melted), one pound flour (or one quart), four pounds raisins chopped, three pounds CAKE. 75 currants, one pound citron, chopped or sliced, one- half pound chopped almonds, ten eggs, three table- spoons cassia, three tablespoons cloves, two table- spoons mace, three nutmegs, two ounces vanilla or part rose extract, teaspoon soda dissolved in one-half cup coffee, brandy or butter. Add the beaten whites of the eggs the last thing. Steam four hours and dry in the oven for twenty minutes. It will keep perfectly for an indefinite time if not eaten. German. One cup butter, two cups sugar, three and a half cups flour, half teaspoon soda, one of cream tartar, half cup milk, four eggs. Drop into buttered tins, sprinkle with sugar and cinnamon. Gingerbread. 1. Sugar. Six cups flour, two cups sugar, one cup butter, one cup milk, teaspoon soda. Roll thin. 2. Hard Sugar. Three quarters pound sugar, same of butter, one and a half pounds flour, four eggs, ginger, small teaspoon soda. Roll very thin and bake on tin sheets. 3. Maggie's. One cup molasses, one-half cup butter and lard mixed, two-thirds cup sour milk, teaspoon soda, teaspoon ginger, five coffee cups flour. Mix as soft as you can roll. 4. Molasses. One cup molasses, one large table- spoon lard, teaspoon salt, teaspoon ginger, teaspoon soda dissolved in one-half cup of cold water, three scant cups flour. 5. One cup molasses, butter size of an egg, one egg, one-half cup sour milk, one and one-half cups CAKE. flour, one teaspoon soda, cloves, ginger. Beat molasses, egg and butter together, add flour gradually, alternat- ing with the milk. 6. Simplest and Best. One cup molasses, one heaping tablespoon of shortening (butter and lard), one tea- spoon salt, a little of all kinds spices, one teaspoon soda in one-half cup hot coffee. Flour for a soft batter. Ginger. One cup molasses, one cup brown sugar, three-fourths cup lard or butter, three cups flour, one cup boiling water, two teaspoons soda, two eggs. Spice to taste. Boil molasses, sugar, flour and butter together, then add hot water and soda, lastly the eggs. Bake in a cool oven. Ginger Puffs. One cup molasses, one cup sugar, one cup water, one-half cup butter, one egg, five cups flour, tablespoon soda, tablespoon ginger and cinnamon. Drop on tins and bake. Ginger Snaps. One cup butter, one cup sugar, two cups molasses, one cup warm water, two teaspoons soda, four tablespoons ginger, roll thin, bake in hot oven. 2. One and a half pounds four, one-half pound lard, one pint molasses, three teaspoons soda, dis- solved in a little water, two tablespoons ginger, little salt. Rub flour and lard together, roll thin, cut in squares. Gold. 1. Yolks of eight eggs, one tablespoon butter, four cups flour, one cup sweet milk, two cups sugar, teaspoon soda, two of cream tartar. Flavor with lemon. 2. One cup butter, two cups sugar, three cups flour, one cup sweet milk, one teaspoon cream tartar, one- half teaspoon soda, yolks six eggs and one whole egg; flavor with lemon. Use whites of two eggs for frosting. CAKE. 77 Golden. Yolks of eight eggs, one cup sugar, two cups flour, one-half cup butter, one-half cup milk, one teaspoon cream tartar, half teaspoon soda. Flavor with vanilla. Graham. One half cup butter, one and one-half cups sugar, one cup milk, three and a half cups pastry flour, one and one-half cups raisins stoned and chopped, one egg, one teaspoon soda, nutmeg. Sift sugar over the top and bake an hour and a half in a moderate oven. Harrison. Two cups molasses, two cups butter, one cup milk, five cups flour, four eggs, two pounds chopped raisins, teaspoon soda. Spice to taste. Henry. One-half cup of butter, two cups sugar, one cup milk, three and a half cups flour, three eggs, one teaspoon cream tartar, one-half teaspoon soda, one cup chopped walnuts, one cup currants. Flavor with lemon. Hartford Election. Two and a half pounds butter, three pounds sugar, four and a half pounds flour, three pounds raisins, four eggs, one pint yeast, one quart milk, mix the butter and sugar as for pound cake; take one-half thus beaten and mix with flour, milk and yeast, and set it to rise over night. In the morning add the other half of sugar and butter, eggs, raisins and spices and let it rise again. Put in pans and let stand an hour before baking. Hermits. One cup butter, one and a half cups sugar, one cup raisins, three eggs, teaspoon soda dissolved in a little milk, all kinds spice, flour to roll out. Hickory-Nut. One cup butter, four cups flour, three cups sugar, one cup sweet milk, four eggs, teaspoon soda, one pint hickory nut meat, half pint raisins. 78 CAKE. Ice Cream. Two cups coffee A sugar, one scant cup butter (melted just enough to make it soft), one cup milk, whites of eight eggs, three cups flour, three heap- ing teaspoons baking powder; sift your four, roll your sugar; cream the sugar and butter, then add milk; then add one-third of eggs and one cup flour, then another one-third of eggs and cup four, then last one- third eggs and last cup flour, then add baking powder last of all. After the dough is thoroughly mixed, if it runs off the spoon add another one-half cup flour. Grease your pans well, put two layers of paper in the bottom of the pans. Bake in three layers. When nearly cold trim all the brown part off, then ice. Icing:—Whites of three eggs, well beaten, nearly three cups powdered sugar (or one pound), three-fourths cup water; mix sugar and water, boil until the syrup will collect in the bottom of a cup of cold water; have the eggs in a dish and pour the hot syrup upon them slowly; stir constantly until nearly cold then add a teaspoon of vanilla. If the icing seems too hard add a little hot water, and if it sticks to the knife dip the knife in hot water. Very nice. Imperial. One pound butter, one pound sugar, one pound chopped raisins, one-quarter pound citron, one pound flour, half pound blanched almonds put in whole, eight eggs, mace, and one glass of wine. Jelly. Two and one-half cups sugar, one cup butter, one cup milk, four cups flour, three eggs, one teaspoon cream tartar, half teaspoon soda. Jumbles. Three cups butter, three cups sugar, six eggs, one-third cup milk, half teaspoon soda, flour to roll easily. Scatter on sugar, cut in fancy shapes. This makes many and will keep well. Nice. CAKE. 79 2. Soft. Two cups sugar, one cup butter, three eggs, two-thirds cup sour milk, half teaspoon soda, four heaping cupfuls flour. Drop them on a tin with a spoon some distance apart; if too thin add a little more four. Julia. One cup sugar, one-half cup butter, one-half cup sweet milk, two eggs, two cups flour, teaspoon cream tartar, half teaspoon soda, vanilla. Lady. One-half cup butter creamed, add giadually one cup sugar, one-half cup milk, one-half cup corn starch, one cup flour, one even teaspoon baking powder, whites of four eggs. Flavor with almond and a drop of lemon. Lemon Snaps. One cup butter, two cups sugar, one- third cup milk, three eggs, teaspoon soda, two tea- spoons lemon. Magic. One cup sugar, half cup butter, one and a half cups Aour, three eggs, three tablespoons milk, half teaspoon soda, teaspoon cream tartar. Flavor with vanilla or nutmeg. Marble. One-half cup butter, one cup sugar, one- half cup milk, one and three-fourths cups pastry flour, whites of four eggs, one-half teaspoon cream tartar, one-fourth teaspoon soda. In another dish mix one- half cup molasses, one cup sugar, one-half cup butter, two and one-half cups flour, one-fourth cup milk, yolks of four eggs, one teaspoon cinnamon, three-fourths teaspoon cloves, one teaspoon nutmeg, little mace, one- half teaspoon cream tartar, one-fourth teaspoon soda; put spices and cream tartar and soda in the flour; put a layer of dark mixture into the pan, then one of the light and alternate until all is used. Draw a fork through the sides and middle of the whole once. 82 CAKE. frosting made as follows:-One yolk beaten slightly, one teaspoon wine; confectioners' sugar to make it stiff enough to spread. Orange. Cream three-fourths cup butter, add slowly two cups sugar, and cream together; into three cups sifted pastry flour mix two teaspoons baking powder; add one tablespoon of the prepared flour to the butter and sugar, then add four eggs, one at a time without first beating, with a tablespoon of the four before breaking in each egg; then add the remainder of the flour alternating with one cupful of milk. Flavor with orange. Bake about forty minutes in a moderate oven. ORANGE FROSTING:—Yolk of one egg, extract of orange, enough confectioners' sugar to make it thick enough to spread. Plain Raisin. One-half cup molasses, one cup sugar, one half cup butter, one-half cup sour milk, tea- spoon soda, two eggs; three cups flour. Raisins and spice. Piccolomini. Three cups sugar, one cup butter, rub to a cream; beat five eggs very light, and stir grad- ually into the mixture together with four full cups flour and one of sweet milk. Dissolve in a little warm water half teaspoon soda, one teaspoon cream tartar, add nutmeg and wine glass rose water. Pound. Rub one pound sugar and three-quarters pound butter to a cream, add the well beaten yolks of ten eggs, then the whites, and stir in gradually a pound of sifted four. Quick Cream Pie. Beat the whites of two eggs with one-half cup sugar, add the beaten yolks, two-thirds cup flour, one-half teaspoon cream tartar, one-fourth teaspoon soda (or one teaspoon baking powder). CAKE. 83 Bake in a round tin. INSIDE:—One-half pint milk, one egg, one-half cup sugar, one-fourth cup flour; cook until thick and flavor as preferred. Raised Loaf. One cup sugar (heaping), one-half cup butter, one egg, small piece of soda dissolved in a teaspoon of warm water, mace, cinnamon and nutmeg, two cups raised bread dough, one cup stoned raisins. Let it rise three hours before baking. Rice Flour. One cup butter, one cup sugar, five eggs, two cups rice flour. Rockland. One cup butter, two cups sugar, one cup milk, five eggs, half teaspoon soda, teaspoon cream tartar, four cups flour. Makes two loaves. Sally Jewett. Three-quarters pound sugar, one- half pound butter, one cup molasses, one cup milk, five eggs, one pound flour, heaping teaspoon soda, one pound raisins, two tablespoons each cloves and cinna- mon, one nutmeg, currants, citron, wine glass brandy. Silver. Two cups of sugar, two and one-half cups flour, one-half cup butter, three-quarters cup milk, whites of eight eggs, teaspoon cream tartar, half tea- spoon soda. Almond essence and chocolate frosting. 2. One and one-half cups sugar, one-half cup butter, three-fourths cup sweet milk, two cups flour, one teaspoon cream tartar, one-half teaspoon soda, whites of four eggs, well beaten; favor with vanilla; bake in a slow oven. Snow. One pound of sugar, three-quarters pound butter, one pound flour, whites of sixteen eggs, lemon or rose water. Spice. One cup butter, one and a half cups sugar, two-thirds cup milk, three eggs, three cups flour, CAKE. 85 (medium size cup). one pound flour sifted twice, one pound fruit mixed with four, currants, raisins and citron, one wine glass wine, one nutmeg, teaspoon cin- namon, two tablespoons baking powder. Makes one large cake. White. Whites of eight eggs, two cups sugar, one- half cup butter, three-quarters cup milk, three cups flour, one teaspoon cream tartar, half teaspoon soda. Bake in layers, spread each with icing and grated cocoanut, and when put together cover the whole with the icing and cocoanut. 2. One cup butter, two cups sugar, three and one- half cups flour, whites of five eggs, one cup milk, tea- spoon cream tartar, half teaspoon soda. Flavor with almond. White Mountain. One cup butter, two cups sugar, four eggs, three and a half cups flour, two-thirds cup milk, teaspoon cream tartar, half teaspoon soda, tea- spoon extract of lemon. Bake in four thin sheets and when done put a layer of frosting between each sheet. Boiled Icing. One cup granulated sugar, one-third cup boiling water, white of one egg, one salt- spoon cream tartar; boil the sugar and water without stirring, until the syrup taken up on skewer will "thread” or “rope;" when it is nearly at that point, beat the egg stiff, add the cream tartar, and pour the boiling syrup over the egg in a fine stream, beating well, when it thickens and is perfectly smooth. Caramel Frosting. 1. One cup sugar, one-half cup milk; flavor to taste; boil hard just six minutes. 2. Chocolate. Add one square of chocolate to the caramel frosting and boil a little longer. Flavor with vanilla. PICKLES. “ Peter Piper picked a peck of pickled peppers.” Bordeaux Sauce. Two gallons cabbage cut coarse, one gallon cut green tomatoes, one-half dozen onions sliced, two heads of cauliflower, broken in pieces, two heads celery, cut fine, eight green peppers cut in small pieces, one ounce whole allspice, one ounce whole black pepper, one-half ounce whole cloves, four table- spoons ground mustard, one pound sugar, one and one- half gills of salt, vinegar to not quite cover the whole. Mix, and boil slowly two hours. Chili Sauce. Forty-eight ripe tomatoes, ten pep- pers, two large onions, two quarts vinegar, four table- spoons salt, two teaspoons each cloves, cinnamon, nut- meg and allspice, one cup sugar. Slice the tomatoes, chop peppers and onions together, add vinegar and spices, and boil until thick enough. Mustard and curry powder improves this. 2. Twelve ripe tomatoes, four green peppers, one large onion, one cup strong vinegar, tablespoon salt, three of sugar, one teaspoon each of all kinds spice. Cook till soft. Chow-Chow. Two gallons green tomatoes, two white onions, one-half dozen green peppers, one dozen cucumbers, two heads cabbage, all chopped fine; let this stand over night with a teacup of salt sprinkled over it; in the morning drain off the brine, and season with one tablespoon of celery seed, one ounce turmeric, one-half teaspoon cayenne pepper, one cup PICKLES. 91 and green peppers, two heads of cauliflower, two or three heads of celery, chop and let stand in brine over night, then drain and scald in vinegar with a piece of alum size of a filbert; have only vinegar enough to cover the pickle. Cook until tender, draw off the vinegar. DRESSING:-One-fourth pound ground mus- tard, one-half ounce turmeric, one-half ounce celery seed, two cups sugar, one cup flour; stir into one gallon of boiling vinegar, let stand over the fire about three minutes, stirring constantly. Pour over the pickle while hot and bottle when cold. Ohio Catsup. Take three dozen ripe cucumbers, eight white onions, peel them and chop as fine as possi- ble; sprinkle over them one-half cup salt; put the whole into a sieve ard let them drain eight hours; take one cup of mustard seed, one-half cup of pepper and mix together; put in a jar and cover with strong vinegar. Close tight, and let it stand three or four days, when it will be ready for use. Pickle for Beef. Four gallons of water, five pounds salt, one and one-half ounces of saltpetre, two large spoons soda, two teacups molasses. Boil and skim, pour over beef when cold. Pickle for Butter. Two quarts of salt, one quart sugar, one tablespoon saltpetre, two to four quarts of boiling water. Pickle for Hams. One quart of salt, one pint mo- lasses, one pound sugar, two ounces saltpetre. Hams may be kept in this pickle three or four weeks before smoking. Pickle for Pork. Two quarts of salt, three pints molasses; four ounces salt petre, two ounces cloves, ten quarts water. 92 PICKLES. Pickled Eggs. Boil one dozen of fresh eggs fifteen minutes, put them in cold water to cool, take off the shells and place them in a jar, cover them with good vinegar. These are nice for picnics. Pickled Lemons. One dozen lemons, one-half cup salt, one onion cut fine, one nutmeg grated, one table- spoon altspice, one-half 'tablespoon ground cloves, one-half tablespoon ginger, one-half teaspoon cayenne pepper, one teacup white mustard seed, three teaspoons brown sugar. Score the lemons, put them into stone jars, alternating with the ingredients. Cover the whole with cider vinegar, put the jars into kettles of boiling water; boil four hours, then stop tightly, let them stand three months before using. Pickled Oysters. Simmer the oysters in their own liquor; take out the oysters and into the liquor put pepper and salt, cloves and nutmeg to taste, boil up once and pour over the oysters. . Cooked early in the morning, ready for dinner. Keep two or three days. Pickled Peaches. I. Seven pounds of peeled peaches, three and a half pounds sugar, cne pint vinegar, cloves or root ginger for spice; boil and add fruit until scalded, then put in jars and pour the scalding liquor on and cover tightly. 2. To every quart of vinegar add one pound sugar; scald and pour hot over the peaches for six successive mornings. Pickled Tongue. Take a corned beef tongue and boil until tender, take off the skin, put it into a stone basin or jar and cover it with good cider vinegar, add a few allspice, whole peppers and cloves, not more than one dozen of each. PICKLES. 93 Sweet Ripe Cucumber. Pare and slice ripe cucum- bers and let them stand over night in very salt water. Take one gallon vinegar, one pound of brown sugar and spice for a syrup; use whole spice and let them remain; when the syrup is boiling put in the cucum- bers, boil till done. This looks and tastes very nice. Sweet Ripe Tomato. Seven pounds ripe tomatoes, three and one-half pounds sugar, one quart vinegar; spices-cloves, allspice and cinnamon; put the sugar and vinegar over the fire till melted; peel the tomatoes and put them in syrup, bags of cloves, allspice and cin- namon, each bag to be one and one-half inches square; when tomatoes are boiled skim them out and boil the syrup till quite thick. (Very nice). Spiced Currants. Five pounds currants, four pounds brown sugar, one pint vinegar, two tablespoons cloves, two of cinnamon. Boil slowly two hours. Sweet Piccalilli. Take tomatoes just turning, wash, and without paring, slice thick, put into a crock with salt, sprinkled between the layers and let stand over night. In the morning drain, and make a rich syrup of vinegar, sugar and spice, cinnamon, little mace and cloves; put a few of the tomatoes into the syrup and let them simmer slowly, take out before they are cooked to pieces and put into a crock, continue in this way until all are used. If the syrup gets too thin make fresh, pour over the tomatoes and cover tight. Sweet Pickled Pears. One quart vinegar, three pounds brown sugar to six pounds pears; after the pears are peeled put them into cold water, and let them stand awhile, then steam until done; then stick three cloves in each pear. Boil syrup and drop the pears in. 94 PICKLES. Sweet Tomato. One peck green tomatoes, sprinkle on a little salt and let them stand over night, then strain off the water, put them in a kettle with enough vinegar to cover them, add half pound or quarter pound sugar, two cups white mustard seed, one-half cloves, one cup allspice and a little mace put in a bag. Six green peppers, six onions, cook three hours over a slow fire. 2. Seven pounds tomatoes, three pounds sugar, one quart vinegar, one ounce each cloves and cinnamon; boil three hours. Never ferments. 3. To one-half bushel green tomatoes (sliced), add one dozen large onions (sliced); scatter over the mixture one pound salt, and let it stand all night; in the morning drain off the brine; in four quarts water and two quarts of vinegar, cook tomatoes and onions together fifteen minutes; drain them again (this takes away the strong, rank flavor). Now to five quarts vinegar add four pounds brown sugar, four even table- spoons ground allspice and the same quantity of cloves, cinnamon, ginger and mustard, and one dessert- spoon cayenne pepper; scald this mixture, and add the tomatoes, &c., letting all cook together ten or fif- teen minutes just before removing from the fire. Stir in half pound whole white mustard seed. Very nice. Tomato. Cut one peck green tomatoes in slices, and put in a stone jar, cover with one pint molasses; skim when it ferments, and your pickles are ready for use. Tomato Ketchup. Take one bushel ripe tomatoes and five onions, boil until soft, squeeze through hair sieve, add one-half pint salt, one-quarter pound all- spice, two ounces cloves, two ounces cayenne pepper, two tablespoons black pepper, two quarts vinegar; mix and boil three hours. This will fill twelve bottles. 96 JELLIES. Cider. One-half box gelatine with cold water suffi- cient to cover it, let it stand one hour, then add the grated rind and juice of one lemon, one-half pint or little more sugar, two-thirds pint of cider, pint and one-half boiling water, then strain into moulds. Catawba Grape. Take fresh grapes, wash and pick from stems; put into porcelain kettle with enough water to keep from burning. Cook until seeds are clear. Drain through a jelly bag. To each pint of juice add one pint sugar. Boil till it strings. Currant. Put the currants in a large preserving kettle without stemming them, and let them heat slowly; cook gently with frequent stirring, until fruit is well broken, will take perhaps three hours; squeeze them through a flannel bag; allow pound sugar to each pint of juice; return juice to the fire and boil twenty minutes, skimming frequently; then put in the sugar slowly, previously heated in the oven, so it will not stop the jelly from boiling; let the jelly come to a good boil, take it up and pour into glasses. Orange. Dissolve one-half cup gelatine in one cup cold water; after standing one-half hour add a cup boiling water; drain this into the juice of twelve oranges, juice and grated rind of two lemons; sweeten with about two cups sugar. Strain. Wine. 1. One box gelatine, one and one-half pints cold water, one-half pint good Sherry or Madeira wine, the peel of three lemons and their juice, nearly one pint white sugar, the beaten whites of three eggs, and the shells crushed; put it on the stove and stir very often, lest the gelatine should scorch; let it boil about five or ten minutes, then take scum and put it in your strainer to serve as a filterer. Pour in the jelly, BEVERAGES. 99 2. Lemonade. A pleasant and healthy drink is made by putting the juice of one lemon in a glass of water, without sugar. This is good for billiousness. 3. Pineapple. Boil one cup sugar in one pint water ten minutes, cool slightly, and add one can grated pineapple and juice of three lemons; cool just before serving, add one quart ice water. Mead. 1. Three pounds white sugar, five gills molasses, three pints water, four ounces tartaric acid, one-half ounce sassafras, same of checkerberry; boil and bottle. 2. Two pounds and one-half white sugar, two ounces tartaric acid, whites three eggs beaten to a froth, two quarts boiling water poured on the mixture; flavor with sassafras or lemon; cool and bottle. Three or four tablespoons to a tumbler filled two-thirds with water, stir in quarter teaspoon of soda. Drink quick. Pop Beer. One pound sugar, one ounce cream tartar, ounce ginger, juice of two lemons, four quarts boiling water. When cold add a compressed yeast cake dissolved in a little water. Let it stand twenty- four hours and bottle. Raspberry Vinegar. To ten quarts berries put one and one-half pints good vinegar, let them stand two nights; to each quart of juice, put one pound white sugar. Boil over a slow fire fifteen minutes, skim thoroughly and when cool bottle it. Russian Tea. I. When the water boils put in the tea, place the lid upon the teapot and put on the table to draw for a few moments, then pour into the silver teapot, leaving out the leaves. 2. Many like tea served with a thin slice of lemon in each cup, in the Russian fashion, instead of cream and sugar. CANDIES. “ Sweets to the sweet." Almond Cakes. Whites five eggs, stir in sugar enough to make it stiff, with just a little pinch of flour, half pound almonds scalded and pounded. Drop on buttered tins and bake in a quick oven. Butter Scotch. I. Two cups sugar, two tablespoons of water, butter the size of an egg. Boil without stir- ring until it hardens when dropped into water. 2. One tablespoon butter, two tablespoons sugar, two tablespoons water, three tablespoons molasses, one teaspoon vanilla; just before it is cooked enough, one-fourth teaspoon of soda. Pour in a shallow tin and crease in squares. Chocolate Caramels. 1. One cup sugar, one cup molasses, one gill cream, piece butter size of an egg, quarter pound chocolate, cook until it ropes, pour on buttered tins and cut in squares just before it is cold. 2. One cup sugar, one-third cup milk, one square chocolate, one-half tablespoon butter; boil hard seven minutes; flavor with vanilla, turn into a shallow pan, and when hard enough cut into squares. Do not stir while boiling. 3. One-fourth pound chocolate, three cups brown sugar, one cup milk, piece butter the size of an agg; flavor with vanilla. Boil one-half hour. CANDIES. 101 4. Creamed Chocolate. Three cups sugar, one-half cake grated chocolate (Baker's), one cup milk, one- fourth cup butter, one teaspooon vanilla; boil just ten minutes; take off in a dish and beat until it sugars. Pour in pan, cool and then cut in squares. Checkerberry Drops. One pint sugar, five table- spoons water, boil four minutes; two tablespoons sugar, half teaspoon cream tartar, fifteen drops oil of checkerberry stirred into mixture after boiling. Drop on tin or paper. Chocolate Creams. The white of one egg, an equal quantity of water; flavor with vanilla; beat the egg to a froth, add water and vanilla, then stir in as much contectioners' sugar as will hold, roll into balls and drop into chocolate steamed over the tea-kettle. Chocolate Drops. Two cups sugar, one-half cup water; boil three minutes, take from the fire and cool in a pan of water, stirring constantly till cold enough to roll into small balls; place them on buttered tins; take one-half bar chocolate, not sweetened, and break into small pieces and place in a plate over the tea- kettle; when this is melted, take the balls on a straw and roll in this chocolate. Flavor the cream and chocolate with vanilla. Cocoanut. One-half pound sugar, two tablespoons water, one-half pound grated cocoanut; stir until boiled to a flake. Put in buttered tins and cut in squares when cold. Cocoanut Drops. One cup prepared cocoanut, white of one egg beaten to a froth, one-half cup sugar, one spoonful flour; mix, then drop on buttered tins and bake five minutes in a quick oven. Flavor to taste. DISHES FOR INVALIDS. Beef Tea. Fill glass can with lean beef cut in small pieces; cover closely and set in kettle of cold water, let this come to a boil, and boil till the juice is all extracted. Infant's Beef Tea. Three ounces each beef and veal; boil six hours in water having a quart when it is done, add salt and skim when cold. Take equal parts of milk, water and broth, boil a minute and sweeten if desired. Chicken Tea. Remove skin and fat from a chicken, cut in small pieces; boil in one quart water, with a little salt, for twenty minutes. Pour off the tea before the meat is quite cold. Baked Milk. Bake two quarts milk eight or ten hours in a moderate oven in a jar covered with writing paper tied down. It will be thick like cream. Good for weak persons. Eau Sucre. Dissolve three or four lumps loaf sugar in a glass of ice water, and take teaspoon every four minutes for a “tickling in the throat,” or hacking cough. Lemon Moss. Put a few sprigs of moss, which has been well washed, to soak in water enough to make the drink the thickness of cream. After standing a short time, add lemon juice and loaf sugar. Toast Water. Slices of toast, nicely browned, with- out a symptom of burning; enough boiling water to cover them; cover closely and let them steep till cold; strain the water, sweeten to taste, and cool with ice. A bit of lemon juice can be added. INDEX. 109 . . 46 : . . . Apple Custard, . . Bambury Tart, . Chess, . . . Cocoanut, . . Cream, Cream Raspberry, ... Lemon, . . . Marlborough, . . PIES. 47 Mince Meat, . . Mock Mince, 47 Modern Rhubarb, . 44 44 Orange, · Pie Crust, . 47 Pie Crust Glaze, , 45 Rhubarb, . . 45 Saratoga, . . Squash, . . . · · 44 47 46 44 44 47 47 46 . . . . . . 53 . · . 51 Almond Rice, . Apple, . . . Apple Charlotte, Apple Cream, . , Apple Meringue, . Caramel Custard, .. Carrot, . . . Charlotte Russe, . Chocolate, · · · Coburg, · Cocoanut, . College, . . . Columbia, . Cottage,. . . Cracker, . . . English Plum, · Fig. . . . . PUDDINGS. Fruit, . 48 Fruit Salad, . . Indian, . . Lemon Jelly, · . 53 Mountain Dew, . Orange Cream, .. . 52 Pineapple, . . · 49 Prune Whip, · · Queen of Puddings, Rye, . . . . 49 Scarboro Puffs, . Snow Balls, . . 49 Sponge, . . : , . 49 Strawberry Trifle, . · 50 Tapioca Cream, . . 53 Tipsy Trifle, . . . · , : 51 . . 52 . SAUCES. Sauce, · · · · 58 Mollie's Pudding, · 58 Foaming Sauce, . . 59 Plain Pudding, . . 58 For Whipped Cream, . . 59 Raspberry Foam, . . 59 Hard Sauce, . . . 58 Wine, . . . . FROZEN DISHES. Arrowroot Ice, . . . 60 Delicious Ice Cream, . . 61 Bisque Glace, . . . 60 Frozen Pudding, . . 61 Cafe Parfait, . Fruit Ice Cream, Caramel, . . . 60 Ice Cream, . . . 61 Chocolate Cream, . . 61 Ice Creem, . . . . 62 Coffee Cream, . . . 61 Ice Cream, Strawberry, . 62 110 INDEX. . . Lemon Ice, . Lemon Sherbets, Orange Water Ice, . . . 63 64 64 · 63 Velvet Cream, . . 63 Walnut Bisque, . . 63 Water Ice, . . CAKE. 65 Doughnuts, Aunt Grant's, English Walnut, . Feather, · · Filling for a Layer Cake, French, . . . 73 05 . 73 73 Fig, 74 74 74 : .: French Loaf, . . . Almond, . Almond Silver, Almond or White, Angel, . . . Blueberry, . . Boiled Icing, . Boston Ginger Bread, Boston Puffs, . . Bread, . . . Bride's, . . Bridgewater, Caramel, Caramel Frosting, Chocolate, . . Chocolate Cocoanut, Chocolate Frosting, Citron, . . . Clove, Cocoanut, . . Cocoanut, . Cocoanut, One, Two, T Four, .. . . . . 26 Fruit, . . . . 74 German, . . . . 75 Gingerbread, Sugar, . . Gingerbread, Hard Sugar, Gingerbread, Maggie's, . Gingerbread, Molasses, . Gingerbread, Simplest and Best, Ginger, · · Ginger Puffs, · · Ginger Snaps, . . 76 Gold, . . Golden,.. : Graham, . . Harrison, Hartford Election, . . Henry, . . . Hermits, . . . Hickory-Nut, . Ice Cream, . Imperial, Jelly,. . . Jumbles, Jumbles, Soft, . . . 77 Cocoanut Cream 77 70 71 Julia, . Cocoanut Frosting, . Cold Water, . Composition, . . Cookies, . . Cookies, Cocoanut, • . Cookies, Molasses, . 70 Cookies, Rice Flour, ... 71 Cookies, Soft Molasses, 70 Cookies, Sugar, Corn Starch, . . . 71 Cream, . . . . 71 Cream Cakes, 71 Crullers, . . . 72 Crumpets, 72 Currant, : 72 Dayton, . . . . 72 Delicate, .. Delicious,.. ' . Deliclous, . .. Doughnuts, Doughnuts, Aunt Caroline's, 73 Lady, . . . . Lemon Snaps, Magic, Marble, . . Marbled Chocolate, Marshall, · · Molasses, . . . Molasses Drop, .. Molasses Drop, . Molasses, Mrs. Clark's, Mother Hubbard, . · 72 72 73 . 73 .. II2 INDEX. CANDIES. . . . Almond Cakes, . . . 100 Butter Scotch, . . 100 Caramels, Chocolate, . 100 Caramels,Creamed Chocolate, 101 Checkerberry Drops, . 108 Chocolate Creams, . . 101 Chocolate Drops, . . 101 Cocoanut, . . . 101 Cocoanut Drops, . . 101 Cream, . . . . 102 Cream Walnuts, Ice Cream, . . Kisses, . . Molasses, . . Orange Drops, Peppermints, . Stuffed Dates, Taffy, . . . . 102 . 102 . 102 . 102 . 102 . 102 . 103 . 103 . . . . CHAFING-DISHES. . Cheese Fondu, . . . 104 Curried Fish, . . . 104 Lobster, . . . . 104 Lobster, a la Newburg, · 104 Luncheon Sardines, . Oysters, Maitre d'Hotel, Relish for Raw Oysters, Welsh Rarebit, . . 105 105 105 105 . . . DISHES FOR INVALIDS. Baked Milk, . . 106 Infant's Beef Tea, Beef Tea, . . . 106 Lemon Moss, . Chicken Tea, . . . 106 Toast Water, . Eau Sucre, . . . 106 . 106 106 106 . .