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Harrison Brothers,
DEALERS IN
FINE SHOES,
TRUNKS ID BAGS.
CORRECT STYLES
Button Boots, Oxford Ties and Slippers
ALWAY= IN rTOCK.
HARRISON LR9THERS,
BRICK CHURCH, N. J.



LUNDBORG'S
FAMOUS PERFUMES
WERE AWARDED
THE GOLD MEDAL
PARIS EXPOSITION OF 1889.
Edenia,
Marechal Niel Rose,
Goya Lily,
Alpine Violet,
Are now packed in Handsome Decorated Satin Cases for HOLIDAY
GIFTS, as well as in the Staple Style of Plain Boxes.
FOR SALE EVERYWHERE,
LADD & COFFIN,
PROPRIETORS AND MANUFACTURERS OP
LUNDBORG,S PERFUMERY.
24 Barclay St., Cor. Church St.,
NEW YORK.


THE .LARGEST FANCY GOODS HOUSE IN NEW JERSEY.
THE NEWARK BEE HlVE.
High mf^^^m
BEE HIVE RECIPE ONE,
RELIAB E GOODS.
BEE HIVE RECIPE TWO,
COMPLETE LINES.
BEE HIVE RECIPE THREE,
MODERATE CHARGES.
With the Three Recipes we suit the varied tastes of all people on the
following lines:
REAL TAMBOUR LACE CURTAINS.
ANTIQUE LACE CURTAINS,
TURCOMAN CURTAINS.
CHENILLE CUKTAINS,
PLUSH CURTAINS,
BRUSSELS, SMYRNA AND VELVET RUGS,
INDIA AND AXM1NSTER RUGS,
INDIA ART SQUAKES.
WINDOW SHADES.
FURNITURE COVERINGS.
L. S. PLAfclf & G0.,
7t5, 717/ 719 BROAD STREET, NEWARK, N. J.


TELEPHONE 122.
o O o
W. W. JACOBUS.
Vegetables,
Foreign and Domestic Fruits,
FISH AND OYSTERS.
PHlLADELPHlA POULTRY AND GAME.
535 * MAIN » STREET,
EAST ORANGE, N, J-


STEIN WAY

The recoenlz^d Standard Pianos of the world, pre-eminently the best in-
struments mad*, exported to and sold In all art centers of the globe, preferred
for private and public use by the greatest living arusts, aud endorsed, among
hundred-, of others, by such as:
Richard Wagner,
Franz Liszt,
Anton Rubinstein,
Hector Berlioz,
Felicten David,
Charles Gounod,
Ambrolse Thomas,
Theodore Thomas,
A. Dreyschock,
Stephen Heller,
Adolphe Hensnlt,
Alfred Jaell,
Joseph Joachim,
Rafael Jofeffy,
Moriz Rosenthal.
Oonrad Ansorge,
Theodore Leschrrlzky,
Franz Uunimel.
A. Harmontel.
William Mason.
S B. Mills,
J. Moscheles,
Albert Neimann,
Nicola Rubinstein,
Camille SaintSaens,
Anton Soldi,
W. Taubert,
Rudolph Willmers,
Carl Baermann,
Carl Wolfsohn,
AND BY MESDAMES
Annette Essipoff,
Anna Mehllg.
Marie Erebs,
Adele Aus Der Ohe,
Adellna Pattl.
Etelka Qerstcr,
Teresa Titiens,
Parepa Rosa,
Minnie Hauok,
Emma Juch,
Etc., Etc.
ILLUSTRATED CATALOGUES MAILED FREE ON APPLICATION.
STEIMWAY &» SOXS,
Warerooms, Steinway Hall 107-111 East 14th Street, New York.
EUROPEAN DEPOTS:
STEINWAY HALL,
15 Lower Seymour St , portman Sq., W.,
LONDON. ENOLAND.
STEINWAYtS PIANOFABRIK,
St. I-inili. Xeoe Hosen-strKi.se, 20-24,
HAMBUBO, OEBMANY.


1860. THE 1890.
WASHINGTON

LIFE INSURANCE COMPANY.
OF NEW YORK.
<§>
W. A. BREWER, JR., President.
Assets, $10,500,000.
The Combination Policy of the Washington gives at a stated time $1,000 cash,
also a Paid-up Lite Policy for $500. A Policy for $30,000 gives $3 ,000 cash,
also a Paid-Up Life Policy for $15, 00. Total, $45,000 and dividends.
The Instalment Endowment (say $30,010) pays at the end ot the first ten years,
cash $15,000; end of second ten years, cash $15,000 more; end of third ten years,
still another $15,000. Total cash. $45,000
Insured dying in first ten years, Company pay $30,000. *-,
Insured dying in second ten years. Company pay $30,000; add first instal-
ment, $15.000;'total paid by Company, $45,000.
Insured dying in third ten vears, Company pav $30,000; add first and second
instalments, $30000; total paidtiy Company, $60,000. Dividends added.
The Policies of the Washington are Easily Defined.
THEY ARE—Non-forfeitable.
THEY AR —Protected by Dividends.
THEY ARE—Unrestricted as to residence and travel after two years.
TH Y ARE—Incontestable by their terms.
THEY ARE—Secured bv an Invested Reserve. .
THEY ARE—Solidly backed by Bonds and Mortgages, first hens on Real
Estate.
THEY ARE—Safer than Railroad Securities.
THEY \ RE— Not affected by the Stock Market.
THEY ARE—Better paving Investments than U S. Bonds.
THEY RE—Less Expensive than Assessment Certificates.
THEY ARE—More-Liber.il than the law requires
THEY ARE.—Definite contracts.
Immediate settlement of claims. -
All Life Policies contain guaranteed cash surrender values for the ruix
Reserve.
Address E. S. FRENCH, Superintendent of Agencies,
21 ^ORTLANDT ST., NEW YORK CITY.


Tf is proper for us to say to those of our contributors
who include cream of tartar and soda in their recipes,
and who, doubtless, are unfamiliar with the use of bak-
ing powder, that in all cases incomparably better results
will be obtained by the use of the ROYAL BAKING
POWDER instead of cream of tartar and soda or sour
milk. Cake, biscuit, rolls, muffins and all pastry will be
made more light, palatable and wholesome when raised
by ROYAL BAKING POWDER than by any other
agency. In no case should alum or an alum baking pow-
der be used in the preparation of food, as it is poisonous.
Send for Application Blanks and secure Accident Insurance at Actual Cost.
PROVIDENT FUND (ACCIDENT) SOCIETY,
-I - . 280 BROADWAY, NEW YORK,
Is pronounced by insurance agents and experts to be the simplest, cheapest
and best plan of Accident Insurance vet presented.
$5,ooo—Life Indemnity. SS,C-oo—Loss of Hand and Foot.
.-''",' $*,25b—Loss of Hand or Foot. $2,500—Permanent Total Disability.
$1,200—Loss of ,yes.
$25 Per Week while Disabled by reason of an Accidental Injury, not exceeding
52 weeks.
Total cost to member, $14 per year, which may be paid in one payment, or in
payments of $2 each, at the option of the insured
'Active General and Local Agents wanted at nil points not now represented.
Officers: A. N. Lockwood, President; F. E. Dodge, Vice-President, of
Dodge & Olcott, drugs, New York; Joseph Periam, Treasurer, formerly of
National Park Bank; W. W. Dodge, Secretary.
THE GREAT CHANGES IN STYLES OF
FURNITURE
that has taken place in the past few years has been brought about in great
measure by
GEORGE C. FLINT CO., 104 WEST 14TH ST., N. Y.,
whose continual supply of new designs at prices much below the old stereotyped
patterns that have been in use tor 'years, making one house a duplicate of an-
other, inside as well as out, has compelled all dealers to freshen up their stock as
much as possible; but they are not able to keep up with the leaders, whose large
corps, of. artists are most 'happv in their new samples of unique and tasteful
'shapes, combined with economv'of cost of manufacture and durability.
They are doubtless greatly helped bv the patrons of the house being, as a
rule, persons of excel ent taste, who have been drawn together by being able to
get their ideas carried out, instead of having commonplace stuff only to choose
from. It is marvelous how cheaply they <:an sell line, artistic goods.


WILLIAM HENRY SAYRE,
DRUGGIST,
588 AND 590 BROAD- STREET, NEWARK, N. J.
®
PRESCRIPTIONS
Prepared with accuracy and dispatch from a complete stock of all
the Drugs and Chemicals manufactured by Dr. E. R Squibb, which
are conceded by physicians to be the most reliable for this purpose
of any in use.
®
ALSO A LAR36 ASSORTMENT OF
FINE BATH SPONGES, PERFUMES, SOAPS AND DESIRABLE
TOILET ARTICLES OF ALL KINDS AT LOWEST
N. Y. CITY PRICES.
Together with a Large and Fresh Assortment of Wallacets and BrummeVs
Fitte Confection, ry sold at their Counter Prices.
USB

Cooo-A.
FOR BREAKFAST AND SUPPER.
VANILLA CHOCOLATE
FOR EATING AND DRINKING.
FAMILY CHOCOLATE
FOR DRINKING, WFOR PUDDINGS, CAKES,
CREAMS, ETC.
Purity of Material Unexcelled!
SOLO BY LEADING GROCERS.


PRACTICAL
Plumbing, Steam s Gas Fitting.
Furnaces and Ranges of Every Make Set, Repaired and
Cleaned.
SANITARY PLUMBING.
High and Law Pressure Steam Heating a Specialty.
o O o
SANITARY APPLIANCES, PUMPS, BATH TUBS, BOILERS,
ETC., ALWAYS ON HAND.
o O o
CHARLES WARD,
606 Main Street, Cor. Baldwin, East Orange, N. J.
None but Practical Mechanics employed. Note All orders will Receive
Prompt Attention.
EDWARD P. HAMILTON & CO.
MAKE A SPECIALTY OF
REAL ESTATE FOR SALE & RENT
IN
ALL THE ORANGES,
also MONTCLAIR and MONTCLAIR HEIGHTS, SHORT HILLS.
SUMMIT, MADISON, MORRISTOWN and MORRIS PLAINS.
Some Fine Farms Around Mendham and Mt. Freedom,
1,000 Feet Elevation.
offices t
NO. 96 BROADWAY (elevator) OFFICES 32 & 33, N. Y., and
OPPOSITE THE PRINCIPAL ORANGE, IM. J., STATION.
Agents at Orange for the GERMAN AMERICAN INSURANCE COMPANY.
Fire Insurance on Dwellings, Furniture, Stables and Contents at LOWEST RATES.


THIS BOOK WAS PRINTED AND BOUND
AT THE
PRINTING AND BOOKBINDING
ESTABLISHMENT
OF THE
Orange * Chronicle.
o (5) o
SPECIALTY MADE OF
Binding Magazines, Pamphlets
AND ALL ELSE IN THE LINE OK
JOB * BINDING.
®
F. W. BALDWIN,
240 MAIN STREET, ORANGE, N. J.


Heath & Drake.
IMPORTERS AND RETAILERS
OF
Dry Goods, Millinery,
CARPETS. UPHOLSTERY,
Cloaks, Wraps,
AND
GENTS, FURNISHINGS
111 & 779 Broad St.. Newark, N. J.
Mail Orders receive Prompt Attention.
S 


EDWARD P. HAMILTON & CO.
MAKE A SPECIALTY OF
REAL ESTATE FOR SALE& RENT
IN
ALL THE ORANGES,
also MONTCLAIR ant MONTCLAIR HEIGHTS, SHORT HILLS,
SUMMIT, MADISON, MORRISTOWN and MORRIS PLAINS.
Some Fine Farms Around Mendham and Mt. Freedom,
1,000 Feet Elevation.
offices .
NO. 96 BROADWAY (elevator) OFFICES 32 & 33, N. Y., AND
OPPOSITE THE PRINCIPAL ORANGE, N. J., STATION.
Agents at Orange for the GERMAN AMERICAN INSURANCE COMPANY.
Fire Insurance on Dwellings, Furniture, Stables and Contents at LOWEST RATES.
SILKS, VELVETS, PLUSHES, SATINS,
Silk and Wool Dress Fabrics, Laces, Trimmings
and Embroideries, Gloves, Underwear,
Hosiery and Housekeeping Goods,
Novelties, Bric-a-Brac and
Pottery.
ERAZEE, GONNET & G0,
CENTRAL DRY GOODS STORE,
683 BROAD STREET, NEWARK, N. J.
ORANGE NATIONAL BANK.
ORANGE, n. J.
Capital, - $150,000. Surplus, - $175,000.
Commenced Business as a State Bank, 1828.
Chartered as a National Bank, 1865.


PETER COOPER'S
^CLARIFIED GELATINES
F - k
WINE JELLIES, BLANC MANGE,
CHARLOTTE RUSSE, ETC.
OUR PULVERIZED GELATINE IS THE MOST CONVENIENT FOR FAMILY
USE, AS IT REQUIRES MUCH LESS TIME TO DISSOLVE.
*
For Sale by all Grocers and at
No. 17 Burling Slip, New York City.
CASSIDY & SON,
MAXL'FACTCKEKS OF
GAS, ELECTRIC AND COMBINATION
FIXTURES.
OFFICE AND SALESROOMS: MANUFACTORY:
'33 & '35 WEST 23d ST., 124,126 & 128 W.24th ST.,
NEW YORK. NEW >-ORK.
ORANGE MUSIC HALL, EAST ORANGE METHODIST CHURCH AND
COMMONWEALTH HALL SUPPLIED BY THIS HOUSE.



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Jt\sV P\x*c\ . Va.,V 0<c\^QC W~S •
TRIED AND TRUE RECIPES
THE
HOMECOOK BOOK
COMPILED FROM RECIPES CONTRIBUTED BY THE LADIES OF
EAST ORANGE, ORANGE, NEW YORK, PHILADELPHIA
AND OTHER CITIES AND TOWNS
PUBLISHED FOR THE BENEFIT OF CHRIST
CHURCH FURNISHING FUND
CHAPTER 14, "ST. THECLA"
•• We may live without society, music and art,
We may live without conscience, and live without heart,
We may live without friends, we may live without books,
But civilized man cannot live without cooks."
—Owen Meredith.


THE NEW YORK
PUBLIC LIBRARY
798143 A
ASTOR, LENOX AND |
TlLDtN FOUNDATIONS
R 1935 L

6)
Jvbrucle
Or^r"cAi.J....


PREFACE.
Last December Christ Church, East Orange, was destroyed by fire
and in its place a large and fine church, to cost about $70,000, will
shortly be erected. The Women,s Working Guild, composed of the
ladies of the church, has undertaken the task of raising a fund to
purchase a new organ and furnish the new edifice when completed.
With this'end in view the Guild will hold a fair of unusual propor-
tions about the middle of November. St. Thecla Chapter, as a por-
tion'of^its share in the work, decided some time since to publish and
sell at the Fair and by subscription a Cook Book that should be
unique and have a value beyond that of an ordinary book of its
kind. Accordingly requests were sent to all the lady friends of the
Church for original recipes, stipulating that none should be sent
except those which had been tried by the contributors and known to
be good. A large number were received, and after several months
of careful editing, nearly 700 recipes have been selected, many of
which have never before appeared in print. The recipes have been
contributed by prominentladies in the Oranges, Bloomfield, Newark,
New York, Philadelphia and other places, and every recipe bears the
name of the lady sending it, as a guarantee of its worth and genuine-
K
N
<V ness.
5
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SOUPS.
"A genial savor—of certain stews;
Things in which hungry mortals, eyes find favor.-,
The basis of all good soups is the broth of meat. This
may be made by boiling the cracked joints of beef, veal or
mutton, and is best when cooked the day before it is to be
used. When cold remove all the fat. After this add the veg-
etables and seasoning, cooking all well together. The same
pot of "stock" will make different soups, varied chiefly in
vegetables, seasoning, etc., as in burned caramel, eggs or slices
of bread fried to a crisp in butter, etc.
BONE STOCK FOR SOUP.
Bones of any meat which has been dressed, as sirloin bone,
leg of mutton, knuckle bone, etc., two grated carrots, one
stick of celery, enough cold water to cover the bones, or the
liquor left for braising meat, one spoonful of salt. Break the
bones, put in the pot with carrots and celery, cover with cold
water or liquor, boil quickly until scum arises, skim, throw in
some cold water, skim again, continue this until the stock is
clear, then draw from off the fire and stew for two hours,
strain and let stand over night. Next day take off all the'
grease carefully (not leaving an atom) and raise from off the
sediment at the bottom.
John H. Brown, dealer in Choice Meats, Poultry and Veg-
etables, No. ij Washington place,
East Orange.


6 soups.
BROWNING FOR SOUP.
Put three table-spoons of brown sugar into a frying pan, set
on the fire to brown, stirring well so as not to burn ; when suf-
ficiently dark colored stir into it one pint of boiling water;
when thoroughly incorporated put it into a bottle, when cold
cork it closely. Use when required to give a rich coloring to
soups.
SO UP.
MKS. A. M. WASH1SUKN, EAST ORANGE,
Soup is always best made the day before, so as to remove all
fat, Vermicelli, macaroni, tomato or noodle soup is best
made from "stock" already prepared. Add any of the above
an hour before dinner, taking care the broth boils before the
macaroni, etc., are added, or they will be pasty and spoil the
soup.
STOCK FOR SOUP.
MRS. A. M. WASHBURN, EAST ORANGE.
Three pounds lean, juicy beef, one pound of bone (knuckle
of veal) six leeks, three carrots, three onions, small bunch of
celery, two turnips, half bunch of parsley, salt and pepper to
taste. Cut the vegetables and add after the soup has boiled
about two hours. To this quantity of meat and vegetables
add five or six quarts of water. The water must be cold, and
after it boils the soup kettle must be pushed to back of range,
and contents simmer four or five hours. Then strain and set
in ice box, taking each day what is needed. This quantity
will make three good soups for a family of five persons, add-
ing each day the macaroni, etc., half an hour before dinner.
Small dice of bread fiicd in butter are nice for a change
//. J. Condit, dealer in Staple and Fancy Groceries, Foreign and
Domestic Fruits, Cigars, etc.. Main street, opposite Pros-
pect street, East Orange. Telephone Sj.


soups. 7
(should be dried out in the oven). The yolks of hard boiled
eggs placed in tureen before putting in the soup is also very
nice.
GREEN PEA SOUP.
MRS. G. I. HERBERT, EAST ORANGE.
One quart green peas, one onion, one pint stock and water.
two table-spoons butter, one table-spoon flour, one cup
cream, one cup milk, salt and pepper to taste. Cover the
peas with hot water and boil with the onion until they will
mash easily, (from twenty to thirty minutes) then mash them
and add the stock and water. Cook together the butter and
rlour until smooth but not brown, add to the peas, then cream
and milk, then seasoning. Let it boil up once, strain and
serve.
TOMATO SOUP.
MRS. KYLE, EAST ORANGE.
One can tomatoes, one can milk, one can cold water, one
onion, one potato, one table-spoon corn starch, one table-
spoon butter, two eggs, salt, pepper, parsley. Boil for one
hour or more the tomatoes, onion and potato, strain, add
milk, corn-starch, salt, pepper, parsley and eggs; just before
serving add butter.
BLACK BEAN SOUP.
MRS. KYLE, EAST ORANGE.
One quart beans, two pounds salt pork, one head celery,
one gallon cold water, pepper to taste. Soak the beans over
night in some luke-warm water. Next morning put them in
the cold water with the pork cut in small pieces, boil slowly
three hours, keep the pot well covered, then add celery,(cut in
Harrison &» Burchan, dealers in Beef, Mutton, Lamb, Veal
and Pork, Poultry, Game and Vegetables, j61 Main
street. East Orange.


8 soups.
small pieces) and pepper; simmer half an hour longer, strain.
Served with squares of bread dried in the oven, Sliced lemon
passed with it.
TOMATO SOUP.
MRS. STEARNS, BROOKLYN.
One quart canned tomatoes, one pint water, one pint milk,
one tea-spoon soda, two milk crackers, butter and seasoning.
Boil and strain the tomatoes, water, soda, and milk together,
(be sure to scald the milk before putting it on the tomatoes)
then add crackers, butter and seasoning.
MOCK TURTLE SOUP.
MRS. J. A. YOUNG, NEW YORK.
One quart black beans, one gallon water, half pound salt
pork, two pounds beef, one large onion, one good sized carrot
(grated;. Soak the beans in the water over night. In the
morning add the pork, beef, onion and carrot, stick three
cloves in the onion. Boil all six hours, stir all, to keep from
burning, then strain. Then let it boil one hour longer; be
sure and have the pot very clean, before putting it back.
Have two eggs boiled hard, slice one lemon with the eggs;
put them in a tureen. Just before removing from the fire add
half pint of sherry wine, then ready to serve. Always have
cut lemon on the table if needed.
PORK SOUP.
MRS. R. PAUL, PULASKI.
One pound salt pork, three quarts water, twelve potatoes,
two small onions. Let the pork boil one hour. Have your
potatoes and onions sliced very thin and lay in cold water
Drink O. &* 0. Tea. It is perfectly pure and free from all
adulterations, coloring matter or foreign
substances of any sort.


10 SMtll-:.
TOMATO BISQUE.
MRS. S. W. WHITTEMOKE, (TILLIE.)
One can of tomatoes (if fresh, one quart,) boil thirty min-
utes. As soon as it has boiled the allotted time, stir in one
tea-spoon of soda. lioil one quart of milk in a separate kettle,
to which add butter, pepper and salt and one table-spoon of
corn starch, wet with cold water. As soon as the milk boils,
strain the tomatoes into it, and serve at once; do not allow to
stand.
CREAMED OYSTERS.
MRS. STEARNS, BROOKLYN.
Wash the oysters in their own liquor, strain the liquor, put
that and the oysters together, over a slov/ fire, heat until the
edges begin to curl, then make a cream as follows: for one
hundred oysters, take half a glass of condensed milk (Bor-
dents) mixed with one glass of water, one tea spoon of butter,
pepper and salt to taste, and a httle whole mace. When
nearly ready to boil, thicken with corn-starch to the consis-
tency of salad dressing, Put the oysters in the cream, heat
and serve very hot.
WHITE SOUP—EXCELLENT
MISS H. CHITTICK, EAST ORANGE.
Put a good sized knuckle of veal, along with the scrag end
of a neck of mutton, and a ham bone, if you have it, into a
soup kettle that holds six quarts of water. Add an onion, a
blade of mace, a few pepper-corns and salt to taste. Let it
simmer until the meat leaves the bone. Then strain it and
let it stand all night to skim off the fat when cold. When re-
quired for use have a pint of good cream and a quart of new
milk to add to your stock, which must be clear of sediment.
For Choice Meats, cut in a skillful wanner and properly prepared
for cooking, send an order to O. P. Crane, 1 t Cone street, near
Main street. Orange. Fresh Poultry and Game in season.


F1SH. 13
FISH.
"The silvery fish
Grazing at large in meadows submarine,
Fresh from the wave, now cheers
Our festive board."
Fish are good when the gills are red, the eyes full and the body of
the fish firm and stiff.
FISH.
MRS. A. M. WASHBURN, EAST ORANGE.
The greatest merit of fish is its freshness. If fish is not
perfectly fresh, perfectly clean and thoroughly cooked, it is
not eatable. It should be washed (not soaked, to impair its
flavor,) as soon as it comes from market, and then put on the
ice, until the time for cooking. To boil fish it is better to
have a long oval fish kettle. It has a strainer to fit, in which
the fish is placed, enabling it to be taken from the kettle
without breaking. A fish is sufficiently cooked when the
meat separates easily from the bones. When quite done it
should be taken out immediately or it will lose its flavor. A
fish placed in the strainer, upon its belly, in a natural position,
a little curved, thus ^y ~- with head and tail on, looks much
better when served, with a little parsley, to garnish, than
lying upon its side straight. All fish, with the exception of
salmon (which should be put into warm water to preserve its
John H. Brown, dealer in Choice Meats, Poultry and Veg-
etables, No. ij Washington place,
East Orange.


14 FISH.
color) should be put in cold water salted; a little vinegar or
lemon juice is good added to the water. Then it must boil
very, very gently or it will fall to pieces before it is cooked
through, only enough water to cover it, after it begins to boil;
eight minutes to the pound for thick fish and about five min-
utes to the pound for small thin fish will be necessary. A fish
that has not much flavor is greatly improved by boiling in
"carrot bouillon" which is very easily done according to
the following recipe:
CARROT BOUILLON.
Mince a carrot, one onion, and a small piece of celery, fry
them in a little butter, light brown, add some parsley, few
pepper-corns and three or four cloves. Pour on this two
quarts of hot water, and a pint of vinegar let it boil quarter
of an hour, skim it, salt it to taste, and use it for boil-
ing the fish. Red wine in place of vinegar is still richer (two
parts wine and one part water.) This is easily preserved in
the ice box and may be used several times. To boil the fish,
rub it with lemon and salt, put it in the kettle and cover with
the bouillon. Let it only simmer, (not boil) until thoroughly
done. Serve in a napkin, garnish with paisley, (caper-pickle
or any kind of sauce served with it, in sauce boat.)
TO FRY FISH.
MRS. A. M. WASHBURN.
The fat for frying fish must be very hot (boiling) or the fish
will soak up some of the fat and be greasy and unwholesome.
Try the fat with a piece of bread before putting the fish in.
To prepare the fish for frying, wipe them dry, dredge them
with flour, then brush them with beaten egg and roll in bread
H. /. Condil, dealer in Staple and Fancy Groceries, Foreign and
Domestic Fruits, Cigars, etc., Main street, opposite Pros-
pect street. East Orange. Telephone Si.


16 FISH.
to bake fish weighing four or five pounds. If not basted often
the fish will be dry and tasteless. Serve with any kind of sauce.
Salt Mackerel freshened or salmon broiled are a nice relish
for breakfast.
BAKED BL UE FISH.
MRS. S. W. WHITTEMORE, EAST ORANGE.
Clean, wash and wipe the fish (which should be a large one),
make a stuffing of bread crumbs moistened with milk, butter,
salt, pepper, thyme and one beaten egg. Stuff the fish and
sew it up. Lay it in the baking pan with a little water (to
keep from burning), baste well with hot water and melted but-
ter. Bake until brown and tender throughout. Serve hot,
garnish with parsley and potatoes cut in balls and fried brown.
Take out the thread with which the fish was sewed before
sending to the table.
SA UCE AND BAKED BL UE FISH.
MRS. S. W. WHITTEMORE.
When the fish is baked take it up and keep hot while you
make a sauce of the gravy, add two large spoonsful of catsup,
three of canned tomatoes, juice of one lemon, juice of one
onion, table-spoonful of browned flour wet with cold water.
Serve in a sauce boat.
BROILED WHITE FISH—Fresh.
MRS. S. W. WHITTEMORE.
Wash and drain the fish, sprinkle with salt and a little pep-
per, lay with the inside down on the gridiron, broil over fresh
bright coals. When done take up and spread with butter.
Serve hot. All kinds of fish can be broiled in the same way.
Drink O. &* O. Tea. It is perfectly pure and free from all
adulterations, coloring /natter or- foreign
substances of any sort.


FISH. 17
OYSTERS A LA POULETTE.
MRS. KYLE, EAST ORANGE.
Blanch two dozen oysters in their own liquor, salt and re-
move them from the saucepan. Add to liquor two table-spoon-
fuls of butter, juice of one lemon, half pint of cream, one table-
spoonful of flour. Beat yolks of two eggs while sauce is sim-
mering, add eggs and simmer the whole until it thickens.
Place oysters on a dish and pour sauce over them.
VIRGINIA OYSTERS.
MRS. KYLE, EAST ORANGE.
Let oysters drain through a colander, then lay them on a
towel to dry. Have a little butter very hot in a frying pan,
put in oysters, after a few minutes tyirn them. As soon as they
swell out or gills turn up, take out. Serve on hot plates.
SA UCES FOR FISH.
MRS. A. M. WASHBURN, EAST ORANGE.
Tomato Sauce—1.
Stew six large ripe tomatoes half an hour, having first cut
them in pieces (no water needed), adding one or two slices of
onion, a sprig of parsley, two cloves, salt and pepper. Brown
two table-spoons of flour in a small pan with a little butter, rub-
bing smooth all the while. When quite brown add the to-
matoes, when well mixed, strain and serve. If too thick add
three or iour spoonsful of broth.
Tomato Sauce—2.
One can tomatoes, two sprigs of parsley, one small onion,
two cloves, small pinch of thyme, same of allspice, pepper and
salt. Put all on the fire at once and boil three-quarters of an
hour. Add one table-spoon of flour, browned in a little but-
ter, Strain and serve.
For Fine Tea and Fresh Ground Coffee, Bailey, Everitt &»
Co., Library Building, Orange,
are celebrated.


l8 FISH.
Sauce Hollandaise —3.
Four table-spoonfuls of vinegar, a few pepper corns, aud salt.
Boil until reduced one half. Let it cool, then add yolks of
five eggs, (well beaten), butter size of an egg, more salt and
very little nutmeg. Set on the fire and stir constantly until it
thickens (the consistency of cream) Remove immediately.
Put the pan containing this into another filled with boiling
water, stir briskly with a spoon, adding little at a time, half a
tea-spoonful of butter. When light and smooth it is ready for
use. This is one of the best sauces for fish or cauliflower.
Oyster Sauce—4.
Make a drawn butter sauce of three table-spoonfuls of but-
ter, one of flour, tea-cup of boiling water, salt and pepper.
This makes a pint of sauce. When cooked add oysters just
strained from their liquor and let them come to a boil in the
sauce. This is richer made with milk or cream, but then one
cannot add oysters and lemon juice, which improve it greatly.
A table-spoonful of capers or a few drops of lemon juice are
sufficient for this quantity.
This sauce may be served separately, but it is better poured
over the boiled fish or boiled turkey or chicken.
Drawn Butter.
CHICAGO.
Drawn butter forms the basis of most sauces. From this
a. great variety can be made by adding to this different flavors
—anchovies, okra, onions, celery, parsley or mint, using those
which are suitable for meat, game or fish, with which the
sauces are to be served. A good standard recipe is as fol-
lows: Rub one table-spoon of flour with one-quarter of a
pound of butter. When well mixed put in a saucepan with a
The best of Meats, Poultry and Game in season at O. P. Crane's,
11 Cone street. Orange. The choicest cuts skill/idly
prepared and promptly delivered.


FISH. 10
table-spofln of milk and water, shaking well until the butter
melts and is near boiling. Best cooked in a small farina boiler.
LOBSTER SOUFFLE.
MRS. KYLE, EAST ORANGE.
Three pounds of lobster, one table spoon of butter, one
table-spoon of flour, very little cayenne pepper, half pint of
cream. Chop lobster (not too fine), melt better and flour to-
gether. Add cream, then the lobster. Let that cook a little,
put in baking shells, sprinkle with cracker rolled fine. Put
small pieces of butter on each shell.
SOFT SHELL CRABS.
MISS COPELAND, BROOKLYN.
Pull off sand bags and spongy substance from sides, wash
well and wipe dry. Have ready boiling hot butter and lard
(half of each). Fry until brown. Serve hot. Can be rolled
in beaten egg and cracker dust, if preferred.
PICKED UP COD FISH.
MRS. ANNA C. SUTHERLAND, EAST ORANGE.
Soak one pound of cod fish over night in about four quarts
of cold water. Pour off the water in the morning and pick
the fish very fine, removing all bones and skin. Place the
fish in a sauce pan with a good deal of cold water, and let it
come slowly to scalding heat. Drain off water and pour over
the fish nearly a quart of rich milk. Allow this to come to a
scald, being very careful, however, that it does not boil, for
that hardens the fish. Take another sauce pan and place in
it two heaping table-spoonfuls of butter. Let it melt, but not
brown. It can be the most safely melted by placing over
Imported and Domestic Fancy Groceries delivered in the Oranges
and vicinity at N'. V. prices. J, H. Gedney &* Son, East Orange.
Orders by Mail or Telephone 293 promptly attended to.


boiling water. Place in this two table-spoonfuls of flour and
mix until it becomes like cream. Add about six spoonfuls of
scalded milk from the fish. Pour this mixture over the fish
and heat thoroughly over the coals for a few moments, not
leaving it one second, and stirring it constantly. Have ready
a thoroughly beaten egg (two will make it richer), remove the
fish from the lite, stir in the egg and beat the whole until the
arm becomes tired. Serve immediately, as it is a most deli-
cate dish and loses flavor by standing.
COD FISH BALLS.
One pint of cod fish, picked in cold water, one quart of po-
tatoes peeled and cut in pieces. Put these in a sauce pan
with enough boiling water to cover. Cook until potatoes are
soft, drain them, mash with a beaten egg and one table-
spoon of butter. If too dry add a little milk, beat very hard
and roll into balls. Fry some thin slices of breakfast bacon
crisp and use drippings for frying the fish balls.
STEWED EELS.
MRS. E. SOUTHARD, PEEKSKILL.
After cleaning and cutting eels in small pieces put them in
more than enough water to cover them, a little salt. Boil un-
til tender. Drain the water off. Then put half water and
half milk, lump of butter, thicken with flour well blended.
Then let them boil up well.
COD FISII CROQUETTES—EXTRA.
MRS. J. N. SOLOMONS, EAST ORANGE.
Half pound of cod fish, five medium sized potatoes, one
tea-spoon of butter, two eggs and a little milk, if necessary.
O. <S-» O. Tea contains only the choicest grades of leaf carefully
selected by skilled experts from the best hillside plantations
of the East and never varies in vuality or flavor.


FISH. 21
Boil cod fish and potatoes until the potatoes are thoroughly
done. If cod fish is old and very salt put it into cold water,
bring to a boil, change water and add the potatoes. Mash
thoroughly, adding butter, eggs and milk. They must be
made very soft and smooth. Dip the hands into cold water
and mould into croquettes, or drop from a spoon, one at a timei
into rapidly boiling lard, enough to cover them. They should
not be made over night.
CLAMS IN THE SHELL.
MISS ETTA PENNINGTON, NEWARK.
Chop the clams very fine, leaving out the hard part; pour
off all the liquor. For twenty-five clams take a large cup of
milk, two table-spoons of butter. Boil the milk" and thicken
with flour or corn starch; make it so thick that it will not
pour. Mix the clams with the thickened milk, add the
butter, a little red pepper, and a very little grated nutmeg.
Fill the shells with the mixture, grate a little cracker on top of
each, put into the oven and bake about half an hour.
STEAMED OYSTERS.
MRS. AMZI DODD, BLOOMFIELD.
Drain them and lay on a plate and steam about ten min-
utes, according to size, until they look plump. The liquor to
be heated and an equal quantity of cream added; to half a
pint thicken with teaspoonful of corn staich. Pour around
them, or can be ea-en dry on squares of toast.
TAN ROAST OF OYSTERS.
MRS. AMZI DODD, BLOOMFIELD.
Put your oysters in a colander to drain, then wash he
oysters and strain again. Put the oysters and liquor in a
John H. Brown. dealer in Choice Meats, Poultry aud Veg-
etables, No. /j Washington place.
East Orange.


2 2 FISH.
spider with butter, according to the number of oysters (one
quarter of a pound to three pints), pepper and salt if needed.
Let them cook not longer than ten minutes, just coming to a
boil. Have dry toast ready on a platter and pour the oysters
over it. Serve at once.
SCALLOPED CLAMS.
MRS. AMZI DODD, BLOOMFIELD.
Open twenty-five clams, saving as many half shells. Cut
off the heads and mince fine. Peel, slice and fry a small
onion in butter, stirring it into the clams. Add half a pint of
cream, salt-spoon of salt, a sprinkle of grated nutmeg, a dash
of cayenne pepper and a little black. Let the mixture come
to a boil, and remain fifteen minutes on the fire; remove and
stir in the yolks of three eggs. Put the mixture into the clam
shells, cover with grated bread, and on each portion place a
lump of butter the size of a hazel nut. Brown in a hot oven.
DEVILED CRABS.
M. L. WHITTEMORE, EAST ORANGE,
One dozen large crabs, pick all the meat out of the claws
and shells, add one-half pint of grated bread crumbs, piece of
butter size of hents egg (melted); season with salt and cayenne
pepper, stir well together. Clean the shells thoroughly, stuff
tightly with the above mixture, put a small piece of butter on
the top of each. Bake in a moderate oven half an hour
CROQUETTES OF FISH.
CHICAGO.
Take dressed fish of any kind, separate from the bones)
mince it with a little seasoning, an egg beaten with a table-
H. J. Condit, dealer in Staple and Fancy Groceries, Foreign and
Domestic Fruits, Cigars, etc.. Main street, opposite Pros-
pect street. East Orange. Telephone Si.


FISH. 23
spoon of flour and one of milk; roll into balls, brush the out-
side with egg and dredge well with bread and cracker crumbs;
fry to a nice color. The bones, head, one onion, an anchovy
and pint of water will make the gravy; strain.
PANNED OYSTERS.
CHICAGO.
Drain the oysters from the liquor; put them in a hot pan
or spider; as soon as the edges begin to curl, add butter,
pepper and salt. Served on toast.
CLAM FRITTERS.
M. L. WHITTEMORE, EAST ORANGE.
Twenty-five large clams (chopped.) one pint of milk, three
eggs, salt, pepper, the liquor from the clams, and flour enough
for a thin hatter, tea-spoon of baking powder; fry in boiling
lard; should be crisp and not greasy. Served on a napkin,
very hot.
LOBSTER A LA NEW BURG.
MRS. O. I. HERBERT, EAST ORANGE.
Four pounds lobster, four table-spoons butter, two table-
spoons brandy, two table-spoons sherry, two table-spoons salt,
little cayenne pepper, one-half pint cream. Cut meat of lob-
ster in small, delicate slices. Put butter on fire in frying pan;
when hot put in the lobster, cook slowly for five minutes, then
add salt, pepper, sherry and brandy; simmer for five minutes
longer; meanwhile beat the yolks of four eggs and add the
cream to them. Pour this liquid over the cooking mixture,
stirring constantly for one and one-half minutes. Take from
the fire immediately at the end of that time; serve in a warm
dish.
Harrison &» Hurchan. dealers in Beef, Mutton, Lamb, \ Veal
and Pork, Poultry, Game and Vegetables, j6r Main
street. East Orange.


24 FISH.
LOBSTER A LA NEWBURG.
One tea-spoon mustard thinned with a little brandy, one
salt-spoon salt, one salt-spoon red pepper, quarter of salt-
spoon butter, wine glass sherry. Put this mixture on the lob-
ster and let it come to a boil, stirring it occasionally.
CLAM FRITTERS.
MRS. WM. H. SMITH, NYACK.
Twelve clams (chopped,) one pint milk, three eggs; add
liquor from clams to the milk, beat eggs and add to the milk,
then salt and pepper, then flour enough for a thin batter, little
baking powder, then clams, fry quickly in hot lard.
CLAM SOUP.
MRS. WM. H. SMITH, NYACK.
Twenty-five clams (chopped,) three pints cold water, one
pint milk, one onion (chopped fine,) butter size of an egg. Boil
the water, milk, and onion a little while before you add the
clams and other ingredients, then let all boil half an hour. Beat
one egg well and put in soup tureen before you pour the
clams in, stirring briskly.
OYSTER PATES.
MRS. J. A. YOUNG, NEW YORK.
Fifty oysters, one pint liquor, strained; when hot add six
ounces butter, three ounces flour, (well blended.) Heat
oysters and liquor together with piece of mace two inches
long and one-half inch wide. Let all come to a boil until
beard of oysters shrivel, then add yolks of three well beaten
eggs-
Drink O. &* O. Tea. It is perfectly pure and free from ail
adulterations, coloring matter or foreign
substances of any sort.


FISH. 25
CREAMED OYSTERS IN SHELL.
MRS. J. A. YOUNG, NEW YORK.
Drain all the liquor off and save it. One pint of oysters to
one pint of cold water, come to a boil, then drain the oysters
again and throw the water away. Put in a sauce-pan one table-
spoon of butter and one table-spoon of flour well blended. Put
it on the fire, add yolk of one egg. Keep stirring it well all the
time, add half of the liquor and season it. Boil until thick, then
add little more liquor. When off the fire add one egg quickly,
strain it over the oysters, which are on a meat platter. Let them
cool. Then place them on the shells, sprinkle with bread
crumbs. Put in the oven and bake to a light brown.
SMALL CLAMS BOILED.
MRS. E. SOUTHARD, PEEKSKILL.
After washing the clams put them in the water in their
shells. Boil until they open, then take out the clams and put
them in a sauce pan, add some of the water in which they are
boiled, thicken with some flour and butter well blended.
Serve on toast.
PICKLED OYSTERS.
MRS. C. R. WHITTEMORE, ELIZABETH.
Plump up the oysters in their own liquor with a little salt,
then take them out as dry as possible and put in a tight cov-
ered dish. Season the liquor with whole cloves; allspice and
mace. Let them boil up a few seconds to extract the flavor
of the spices. Be particular and skim it well, then pour it hot
over the oysters and let it stand. When cold add vinegar and
sliced lemon to suit the taste. To one quart of oysters use
one tea-spoon of the spices.
Bailey, Everitt <S-» Co., Library Building, Orange, deal only in
the finest grades of Family Flour. Sussex
Buckwheat in season.


26 FISH.
SCALLOPED OYSTERS.
MISS ADELE SMITH, NYACK.
One quart oysters, one and a half tea-cups of bread or cracker
crumbs, two large table-spoons of butter, half cup of milk or
cream, pepper, salt. Butter your dish, then put some crumbs
in, moisten with milk (put milk in one spoonful at a time), some
pepper and salt, and pieces of butter. Then a layer of oys-
ters wet with some of the liquor, pieces of butter, some
salt and pepper. Continue doing this until the dish is full.
Let the last layer be crumbs; which you season the same, only
add some of the liquor to the milk, with an egg well beaten.
Set in the oven with plate over it. Cook until the liquor
bubbles, or about half an hour. Then take plate off and let
it brown for two or three minutes.
SCALLOPED CLAMS.
M R S. K. SMITH, P L A I N F I E L I).
Chop the clams fine, butter the sides and bottom of a deep
dish, cover the bottom with a layer of grated cracker or bread
crumbs, lay lumps of butter on it, then a thick layer of chopped
clams, then crumbs, and so on mr.il the dish is full, finish with
crumbs. Wet the top with some of the clam liquor and bake
twenty minutes.
OYSTER PIE.
MRS. W. H. SMITH, NYACK.
Strain the oysters, take the liquor, boil it and thicken it
with bread crumbs, season same as for stew. Let it boil until
very thick. Stand until cold. Line a deep pie dish with rich
pie crust. Put in layer of oysters and layer of seasoned liquor
until dish is full. Put on the upper crust and bake until the
crust is done.
For Choice M-eats, cut in a skillful manner and properly prepared
for cooking, send an order to O. P. Crane, if Cone street, near
Main street. Orange. Fresh Poultry and Game in season.


28 POULTRY AND GAME.
POULTRY AND GAME.
Who so seeks an audit here,
Propitious pays his tribute, game or fish.
Wild fowl or venison, and his errand speed.
— Coxoper.
JELLIED CHICKEN.
CHICAGO.
Boil a fowl until it will slip easily from the bones. Let the
water he reduced to about one pint in boiling. Pick the meat
from the bones in good sized pieces, taking out all grizzle, fat
and bones. Place in a wet mould. Skim fat from liquor, add
little butter, pepper and salt to taste and half an ounce of
gelatine dissolved in water. When hot pour over the chicken.
Season the liquor very high as the chicken absorbs.
CHICKEN CHEESE.
CHICAGO.
Two chickens boiled tender, chop, but not too fine, salt and
pepper, four boiled eggs sliced; line dishes or moulds with
them. Pour in the chickens and liquor they were boiled in.
When cold, slice.
ROAST TURKEY OR CHICKEN.
MRS. S. W. WHITTEMORE, EAST ORANGE.
Having picked and drawn the fowls, wash well in three or
four waters. Wipe and dry, salt, pepper and dredge well with
Drink O. & O. Tea.
The choicest and most economical.


POULTRY AND GAME. 29
flour inside and oat. Dressing made of bread broken into
small pieces, taking off the crust, adding water sufficient to
moisten, butter, thyme, pepper and salt. If an oyster dress-
ing is preferred use cracker crumbs and no thyme. Cook on
top of range, stirring well. When done stuff the fowls and
bake until tender. Baste frequently with hot water and but-
ter. Stew the giblets in a sauce-pan when done, chop fine,
and add to the water in dripping-pan, with enough browned
flour to thicken. Serve the gravy separately.
DUCKS.
MRS. S. W. WHITTEMORE.
When roasted use dressing the same as for turkey, adding
fat pork cut thin and a few slices of onion. These lay over the
game so as to prevent the meat getting too dry. Remove the
pork and onion before sending to the table. Serve with cur-
rant jelly.
CHICKEN FRICASSEE.
MRS. S. W. WHITTEMORE.
One good sized chicken, cut up into pieces, not too small,
water sufficient to cover, salt and pepper, add heart, liver and
gizzard. Boil until tender. Take out and keep hot while
you thicken the gravy with butter and flour rubbed well to-
gether, adding a little water until the consistency of cream,
stir slowly into the water in which you boiled the chicken.
Make a crust of a quart of flour, three tea-spoons of Royal
baking powder, butter size of a hents egg, salt, water sufficient
to make a soft dough. Bake in flat pan, when done, split it
and place it on the platter, the chicken on top, and rich gravy
over all.
John H. Brown, dealer in Choice Meats, Poultry and Veg-
etables, No. 1j Washington place.
East Orange.


30 POULTRY AND GAME.
PRAIRIE CHICKENS, PARTRIDGES, QUAIL
ALBANY, N. Y.
Clean nicely, using a little soda in the water in which they
are washed, rinse and dry, fill with dressing, sew upnicely, bind-
ing down legs and wings. Put in a steamer over hot water
and cook until just done. Then place them in a pan
with a little butter, set them in an oven and baste frequently
with melted butter until a nice brown, (about fifteen minutes).
Serve hot; garnish with parsley and currant jelly.
CHICKEN CR O Q UK TTES.
MRS. E. I). PAUL, PHILADELPHIA.
Take cold boiled chicken, roast veal or oysters, (raw) mince
very fine, add grated bread, season with very little salt and
pepper, some powdered mace and nutmeg, also grated lemon
rind. Moisten the whole with cream, and make them up into
small cones, forming and smoothing them nicely; roll in beaten
eggs and bread crumbs, fry slowly in fresh butter. Stand up
on a napkin, sprig of parsley in each.
QUAIL ON TOAST.
CHICAGO.
After the birds are nicely cleaned, cut them open down the
back, salt and pepper them, dredge with flour, lireak down
the breast and back bones, so thuy will be flat, and place
them in a pan with very little water and butter, m a hot oven,
covering them up tightly until nearly done. Then place them
in a spider in hot butter and fry to a nice brown. Have
ready slices of bakerts bread toasted and slightly buttered, on
a platter, (press down with a knife so as to make tender.)
//. J. Condit, dealer in Staple and Fancy Groceries, Foreign and
Domestic Fruits, Cigars, etc., Main street, opposite Pros-
pect street, East Orange, Telephone Sj.


I\H ITR\ VXD cam*.
.:.
On this place the o,;:a:-.v nuke a sauce of the graw in the
pan. thicken lightlv with browned flour and (vnir cot or
quail and toast.
CIfICAfiX CK rrXA"FV .W.-///)V\
MRS. AM."! lV,:n\ Kl,V/MK!K! :<.
Cut the meat iwm the hones of a c*vd roa*tcd or Jwlod
fowl. Remove ail skin an,! gtist-e and chop \ en line. Put ;n
the bottom of a buttered d.sh a U\or of broad crumbs or
crackers, moisten s-.ight-.y with m.lk; then spread a iavcr of
minced fowl with hits of stuflng. pepper, salt and h:ts of .ut-
ter; then a layer o! cracker wet with m:ik. then ivmoed fowl
and so on until the d>h iv t.:Y Hetoie p;;:: r.c 0:1 the u-rcr
layer pour in the g:a\y c:: ffon :!-o chokef., d V.itod. ifa scant
supply, add hot water wo.l seasoned, with catsup ;,- dcsiiod.
Have ready a cms; of cracker or ommhs. soaked ;n warm
milk, seasonal with sa:: an.1. beaten up with two e.^s. Sptead
smoothly over the top of M-a-.Yp. wth h-ts of butter p»ont;:V.ll\
upon it: bake co\ored. When i:oaio done iemove the cover
and brown. Cold roast boot" can be used m tins wav. and is
very appetizing.
S;.F.i.VS-P CliICKFX.
mrs. am.i i)/m?:?, mOo\mFin.
Prepare the chicken the day before it is cooked, tn
the morning fill with dressing as you would to roast. Take a
dish large enough to hold the chicken; put in a steamer over
a kettle of boiling water. If a young chicken steam two hours.
if old, three or four hours. Take it out. put it in a dripping
pan, with the juices that are in the dish you steamed it in.
Add more water, if needed, a little butter, salt and pepper!
Harrison ,S~ Jt$rr,-i,nt. ,fr,i,Vrs in AY,/, Mutt.-tt. /,/»»,-/, ieW
and f\»-A, Aw/At, G.tnie ,in,i l>>; ,7,i,V.:v. ,w ,,)tt/
sfrff/, A-.J.\7 Of.ntge.


32 POULTRY AND GAME.
Bake half an hour until a light brown. Take out the chicken
and make the gravy, thicken with flour wet with water. Can
steam it the second day.
DRESSING FOR CHICKEN PA TES.
MRS. J. A. YOUNG, NEW YORK.
Boil the chicken whole, in water enough to cover; when
tender remove skin and bones, cut small (put some salt in
the water.) Remove all fat from the broth; return the
chicken in the broth, when very hot add butter and flour well
blended; use plenty of butter; when to boiling heat add
yolk of thiee eggs, well beaten; ready to be put in the puff
paste and serve.
CHICKEN CEO QUETTS.
MRS. J. A. YOUNG, NEW YORK.
One-half pint minced chicken, (not too fine) one and one-
half gill of broth, one gill milk, little salt. Put one-half gill of
butter in a pan; when hot add the above mixture, and boil
until it thickens; add mace or lemon rind to yolks of two
eggs well beaten, return to the fire until hot, then turn out in
a fiat dish; ready to be made into croquettes.
CHICKEN PIE.
MRS. WM. H. SMITH, NYACK.
Boil chicken until well done; after cool, make a rich pie
crust, roll out not too thin, line the dish. Put in layer of
chicken, layer of crust cut in square pieces, so on until the
dish is full; after top crust is on, cut two gashes in each end,
pour in some of the liquor in which the chicken was boiled
Drink O. cv O. Tea.
The choicest and most economical.


POULTRY AND GAME.
33
be sure and season it first. The liquor that is left use as
gravy; thicken it with flour and butter well blended; bake
until crust is done.
CHICKEN SALAD.
MRS. S. W. WHITTEMORE.
Eight pounds chicken (chopped not too fine), six bunches
celery, eight eggs boiled hard (yolks), five table-spoons olive
oil, four tea-spoons made mustard, two tea spoons salt, vinegar
to suit taste. Chop whites of egg with chicken; salad for
thirty persons.
CHICKEN LOAF.
MRS. J. A. YOUNG, NEW YORK.
Have water enough in the pot to half cover the chicken,
let it simmer until half done, then remove the bones, fat and
skin, cut the meat up fine, (not chop it,) season high with salt
and pepper only, skim all the fat off the liquor, return
chicken in the fat, with a good half cup of butter, simmer five
minutes. Have a mould well oiled, have some hard boiled
eggs sliced in the bottom and on the sides of the mould.
Press chicken in hard when mould is half full, put a layer of
sliced eggs, then chicken again, and throw the liquor over it.
Turn chicken often while cooking, but add no water; use
one clove of garlic only.
TO ROAST WILD FOWL.
CHICAGO.
Put an onion, salt and hot water into a pan and baste for
ten or fifteen minutes, change the pan, put in a slice of salt
pork. Baste with butter and pork drippings often. Ducks
Fine Table Butter and Fresh Eggs a specialty at Bailey, Everitt
&* Co.'s. Library Building, Orange. Special
prices for Butter by the tub.


34 POULTRY AND GAME.
take from twenty-five to thirty-five minutes to roast; woodcock
and snipes, fifteen to twenty-five. Garnish with fried or toasted
bread, lemon, parsley and currant jelly.
CHICKEN—Pan broil.
M. L. WHITTEMORE, EAST ORANGE.
Cut the fowls open and lay them flat in a pan, dredge with
flour and season well with salt and pepper. Put small pieces of
butter over them. Cover them and cook in a very hot oven, bast-
ing frequently with melted butter and a little hot water. When
tender remove the cover, place them on the top rack of the
oven, brown quickly and serve on toast, throwing tablespoon
of melted butter over all. Garnish with parsley.
SIDE DISH.
Cold turkey or chicken chopped fine, seasoned with salt,
pepper and gravy. Lay pie crust around the edge of the plat-
ter and cover the same. Bake a nice brown in the oven.
The best of Meats, Poultry and Game in season at O. P. .Crane's,
ii Cone street. Orange. The choicest cuts skillfully
prepared and promptly delivered.


36 MEATS.
no water in the pan. Baste with boiling water until the juices
of the meat begin to run, then, only with them. Make gravy
of the same thickened with flour.
ROAST VEAL.
MRS. S. W. WHITTEMORE.
Prepare a leg or fillet of veal by washing, drying, and
dredging well with flour; make an incision (qinte deep) in which
you put lump of butter, salt and peeper (also season the entire
piece). A little water in the pan to keep from burning;
baste every fifteen minutes for one hour, then only a few times
until done. Bake ten pounds about two and one half hours;
make the gravy of the meat drippings; thicken with flour.
ROAST TIC.
CHICAGO.
See that the pig has been well scalded; put in the body a
stuffiing of dry bread crumbs, seasoned with sage, salt and
pepper, and sew it up; skewer the legs, back, or the under
part will not cook crisp; put in a hot oven after dredging well
with flour. Baste frequently with melted butter. When done
serve whole in a platter and garnish with parsley and celery tops
alternately. Take off some of the fat from the gravy, set the
rest on top of stove; thicken with flour, add a half glass of
sherry wine and juice of half a lemon. Serve in a gravy boat.
BOILED LEG OF MUTTON.
CHICAGO.
Boil well in clear water until tender, season with salt and
pepper; serve with egg or caper sauce. Garnish with parsley,
sliced lemon and currant jelly.
Drink O. 6- O. Tea.
The choicest and most economical.


MEATS. 37
BROILED BEEF STEAK.
MRS. S. W. WHITTEMORE, EAST ORANGE.
Scrape it clean, (never wash) trim off part of the outside fat,
make more tender with meat chopper, place it in the broiler
and cook over a quick fire turning constantly. Put butter,
salt and pepper in the platter, which should be hot; as soon
as the steak is done withdraw quickly from the fire, put it on
the platter salt, pepper, and butter it well. Mushroom sauce
is a great addition.
.S TEWED BEEF—Excellent.
MRS. KYLE, EAST ORANGE.
Cut up two pounds of beef (not too lean) in pieces about
one inch long, put them in a sauce-pan, with just enough
water to cover them, stew gently for two hours. Set it away
until the next morning, then season with pepper, salt and chop
ped parsley, stew one-half hour longer, add one tea spoon of
catsup, one table-spoon of browned flour blended with cold
water. If you wish to have it extra good add one half glass of
wine; boil up once and serve in a covered dish.
ANOTHER.
Cut thin silces of cold roast beef, lay them in a tin sauce
pan, set in a pot of boiling water, cover them with gravy made
of three table spoonfuls melted butter, one table-spoon of
catsup, one tea-spoon of vinegar, little salt and pepper, one
tea-spoon of currant jelly, one tea spoon of made mustard,
some warm water; cover tightly and steam for one-half hour,
keeping the water in the outer vessel on a hard boil all the
time.
John H. Brown, dealer in Choice Meats, Poultry aud Veg-
etables, No. Ij Washington place,
East Orange.
r


38 MEATS.
LAMB OR MUTTON STE W.
MRS. KYLE.
Cut up three or four pounds of mutton, in pieces not more
than an inch and a half in length, remove all the fat, crack the
bones. Put meat in the pot with enough cold water to cover
well, and set it where it heats gradually. Add nothing else
until it has stewed one hour, closely covered, then put in one-
half pound of salt pork cut in strips, little chopped onion and
pepper, cover and stew one hour longer until the meat is very
tender. Make some paste as for the crust of meat pie, cut in
squares, and drop in the stew, boil ten minutes longer, and
season further by a little parsley. Thicken with two heaping
tea-spoonfuls flour stirred in a cup of cold milk. Boil up once
and served in a hot dish.
MOCK DUCK.
CHICAGO.
Take the round of beef steak, salt and pepper either side;
prepare bread or crackers, with oysters or without,as for stuff-
ing a turkey; lay your stuffing on the meat, sew up and roast
about an hour; and if you did not see the wings and legs,
you will think you have roast duck.
ME A T FR OM SOUP B ONES.
CHICAGO.
Before thickening the soup or putting in the vegetables,
take out a large cup of the liquor, take meat from bones,chop
very fine. Season with catsup (or tomato sauce) and spices;
pour over the liquor, which should be thick enough to jelly
when cold; put in mould, serve cold.
H. J. Condit, dealer in Staple and Fancy Groceries, Foreign and
Domestic Fruits, Cigars, etc.. Main street, opposite Pros-
pect street, Fast Orange. Telephone Si.


MEATS. 39
BEEF STEAK PUDDING.
MRS. KYLE, EAST ORANGE.
One and one-half pounds porterhouse steak, cut in very
small pieces; have a good sized bowl lined with a nice crust,
put in meat, seasoned with salt, pepper, and butter; put a
crust over the top; tie in a cloth, put into a pot of boiling
water; put an old plate at the bottom of the pot; keep
covered all the time. Boil four hours; turn out of the bowl.
Serve for dinner.
MINCE ME A T.
MRS. KYLE.
Seven pounds mince meat, one pound currants, two pounds
raisins, (chopped) two bowls apples, (chopped) to one bowl of
meat, one table spoon cloves, one table-spoon mace, one
table spoon salt, one quart cider, (cook a little) one pound
suet, chopped fine, one-half pound citron, chopped fine, brown
sugar.
BEEF A LA MODE.
MRS. KYLE.
Seven pounds beef (top of sirloin) put in a dish, pour over
one pint of vinegar, let it stay on one side about two hours,
then turn; take one large carrot cut lengthwise, boil half
done; one large potato, cut lengthwise; boil half done;
one-half pound of fat pork cut in very narrow strips.
Take sharp pointed carving knife, run through the beef, fill
the holes with potato, carrots and pork, put in a little onion,
cloves, allspice, and pepper. Rub lard well over the meat,
put in a pan with pieces of pork around the meat, and a little
water in the pan, pour little tomatoes over the meat, baste
often, thicken gravy with brown flour.
Harrison &» Burchan, dealers in Beef, Mutton. Lamb, Veal
and Pork. Poultry, Game and Vegetables, j61 Main
street. East Orange.


40 MEATS.
MEA r PA TES.
MRS. KYLE.
Cold meat chopped very fine, add little pepper, salt and
butter, mix in gravy, make a nice crust, put meat between it;
cook in boiling fat.
CHOPPED BAKED BEEF STEAK.
MRS. KYLE.
One and one-half pounds raw beef chopped very fine, with
a little salt pork chopped with it; add pepper salt, butter and
parsley, one egg. Baked in a pudding dish ; just before serv-
ing cover with a tin pan.
SA "IPITS MEA 7—Spanish.
MRS. KYLE,
Five pounds beef, (top of sirloin) put in a Jarge sauce pan,
cover tight, peel three carrots, igrate them) two onions cut
fine, sixteen ounces salt pork cut in small pieces, add every
kind of spices but cinnamon; add pepper and salt, one can of
tomatoes, or one dozen ripe tomatoes; one pint cooking claret.
Four everything over the meat, leaving wine and tomatoes for
the last. Cover sauce pan tight, cook three or four hours, set
back of fire. Serve with maccaroni; one-half pound macca-
roni (small pieces) put in boiling water, stand thirty minutes,
then add one pint cold water, strain, put in soup tureen.
Carefully lift meat out of the sauce-pan, strain the liquor over
the maccaroni ; grate cheese over the maccaroni, if liked.
MEA T CROQUETTES.
MRS. KYLK.
Take cold meat chop very fine, one egg beaten, stirred in
the meat, little pepper and salt, ihedge in a little flour, roll in
O. &- O. Tea contains only the choicest grades of leaf carefully
selected by skilled experts from the best hillside plantations
of the East and never varies in vitality or flavor.


MEATS. 41
shape of an egg, dip in a little flour ; cook in boiling fat, enough
to cover croquettes.
BOILED LEG OF MUTTON.
CHICAGO.
Boil well in clear water until tender, season with salt and
pepper; serve with egg or caper sauce. Garnish with parsley,
sliced lemon and currant jelly.
SCOLLOPED MEAT.
.MRS. KYLE.
Cold meat chopped fine, prepared as scalloped oysters.
TO USE UP COLD ME A T.
MRS. S. W. WH1TTEMORE.
Cut meat in thin slices, season well, lay in a mould, wet
with cold water, first meat, then cold hard boiled eggs sliced,
then meat and so on until the mould is nearly filled; then
pour over all somt clear stock ; stand until cold; should jelly.
TO BOIL HAMS.
MISS ETTA PENNINGTON, NEWARK.
A ham weighing fifteen pounds must be allowed to simmer
five hours. Let it boil until well clone in a large vessel of
water, then take off the skin. Cover the ham with rolled
cracker, bake it in the oven twenty minutes before sending to
table.
BOILED HAM.
MRS. S. W. WHITTEMORE.
Thoioughly wash and scrape the ham, put it in a large ket-
tle on the fire. Cover with cold water ;' boil slowly for three
Pure Spices of extra strength and Flavoiing Extract of the
purest quality at Bailey, liveritt &•* Co.'s.
Library Building, Orange.


42 MEATS.
or four hours; when perfectly tender (can try with a fork)
remove from the fire, and let it partly cool in its own liquor;
then draw off the skin, sprinkle over it a large table-spoon of
sugar, and a thick layer of bread crumbs, stick in whole
cloves an inch apart, put in the oven to brown.
BEEF PA TES.
MRS. S. W. WHITTEMORE.
Chop fine the lean (with a little of the fat) of cold beef,
veal or chicken; season well with salt and pepper; moisten
with a little of the gravy. Make a rich paste and cut round,
about the size of a saucer, (do not roll too thin) cover each
half of paste with the hashed meat, and do not get it too near
the edge, fold the other half paste over, so as to form a
half-moon; wet your finders with cold water and pinch the
two edges together. Prick the pates with a fork and bake to
a rich brown. Serve with a napkin ; garnish in parsley.
BEEF OR VEAL LOAF.
MRS. S. R. MEAD, CHICAGO.
Three pounds of beef or lean veal, chopped very fine, three
eggs well beaten, one and one half tea-spoons salt, one and
one-half tea-spoons pepper, butter size of an egg, one tea cup
soda-crackers rolled very fine; work all together like bread,
make in a loaf. Bake one hour. (Do not add any water.)
HAMBURG STEAK.
MRS. WM. H. SMITH, NVACK.
One pound of beef, (chopped very fine) one good sized
onion (chopped very fine). Mix well together, add salt and
pepper. Fry in hot lard or drippings.
For Choice Meats, cut in a skillful manner and properly prepared
for cooIcing, send an order to O. P. Crane, 11 Cone street, near
Main street, Orange. Fresh Poultry and Game in season.


MEATS. 43
DEVILED HAM.
MRS. KYLE.
Take cold ham chopped very fine; add one-half cup melted
butter, one large cup of milk, enough mixed mustard to suit
taste; mix well together and put in covered sauce pan, with
enough hot water to keep from burning. Serve hot.
SAUSAGE MEAT
MRS. S., NEW YORK.
Thirty pounds of chopped pork, (not too fat) one-half
pound of salt, two and one-half of black pepper, two tea-
spoons powdered sage, one and one-half tea-spoons sweet
marjoram, one and one-half tea spoons thyme, one and one-
half tea-spoons summer savory. The herbs should all be
passed through a fine seive.
SAUSAGE MEAT.
One quart of salt to one hundred pounds of meat, one-half
pound black pepper, one-half ounce cayenne, two ounces
sage. After cutting the meat in small pieces before chopping,
mix the seasoning together and sprinkle it in layers through
the meat.
VEAL LOAF.
MRS. S. W. WHITTEMORE.
Take cold veal, chop very fine, season high with salt and
pepper; two hard boiled eggs, and one lemon sliced, placing
them on the bottom and sides of a good sized mould (which
has been moistened with cold water). To a tea-cup of gravy
add half a box of gelatine soaked in cold water. Put the
chopped veal in the mould and when nearly full pour in the
Imported and Domestic Fancy Groceries delivered in the Oranges
and vicinity at N. Y. prices. J. H. Gedney &- Sou, Fast Orange.
Orders by Mail or Telephone 2gJ promptly attended to.


-44 MEATS.
gravy, taking care that the gravy reach the eggs on the bottom
and side sof the mould. Set in ice box over night; should
turn out i n a solid form. A pretty dish for luncheon, served
"on a napkin; garnish with parsley and lemons quartered.
MUTTON A LA VENISON.
CHICAGO.
Take a leg of mutton and lard it well with strips of salt
pork, inserted in deep slits in the meat, which has been pre-
viously rolled in pepper and cloves. Bake two hours or
according to the size of the roast, basting frequently while in
the oven; about an hour before serving spread over it cur-
rant jelly; return to the oven and let brown. Serve hot.
PATE DE VEAU.
MRS. S. W. WHITTEMORE.
Three and one-half pounds finest part of the leg of veal,
(chopped fine) six small crackers (powdered fine), two eggs,
butter size of an egg, one table-spoon salt, one table-spoon
pepper, slice of salt pork (chopped very fine). Work all together
in the form of a long loaf, put bits of butter on the top, grate
cracker or bread over it. Put in oven with some water in
dripping-pan ; baste often Bake two hours. Serve cold.
VEAL POT-PIE.
MRS. E. SOUTHARD, PEEKSK1LL.
Neck and breast of veal cut in small pieces, water enough
to cover it, a little salt; boil one hour; about ten minutes
before serving, thicken with butter and flour well blended.
Make a crust of six ounces butter, twelve ounces flour, three-
quarters of a tea-spoon soda, one and one half tea-spoons
cream tartar, and drop it in the pot like dumplings. Serve hot.
Drink O. &, O. Tea.
The choicest and most economical.


MEATS. 45
MEAT CROQUETTES.
MRS. S..W. WHITTEMORE, (TILLIE.)
Take some finely mineed meat, one-fourth of a loaf of stale
bread well soaked in water and squeezed dry; mix with the
above, one dessert spoon of chopped parsley, three eggs, a
pinch of ground mace, one dessert-spoon ginger, pepper and
salt; roll into balls. Have ready two eggs well beaten on one
plate and flour on another; first roll in the flour, then in egg,.
fry in boiling lard or drippings. Serve on a napkin.
PIGS FEET IN FORM.
MRS. CHARLES ROOME, NEW YORK.
After thoroughly washing, boil in salted water until the meat
drops from the bones. When done drain the pigs feet from
the water, and place both away in separate dishes until the
following day, when, remove the fat from the top of the jellied
water. Chop the meat as fine as if for hash. Put it back in
the original water with some whole pepper-corns and cloves,
and about two-thirds of a cup of vinegar, more if the taste so
requires. Boil about half an hour and place into moulds until
cold. Slice and serve.
John H. Brown, dealer in Choice Meats, Poultry and Veg-
etables, No. ij Washington place,
East Orange.


46 VEGETABLES
VEGETABLES.
"Variety is the condition of Harmony."
SARATOGA POTATOES.
MRS. S. W. WHITTEMORE.
Cut into very thin slices, put them in ice water for an hour.
Can add a small piece of alum to make them more crisp.
Wipe dry and drop few at a time in boiling lard.
GREEN PEAS.
ANONYMOUS.
Shell and put into boiling water, cook from thirty to thirty-
five minutes. Drain and season with rich milk, or cream, but-
ter, pepper and salt.
FRIED EGG PLANT.
CHICAGO.
Slice the egg plant at least half an inch thick, pare each
piece carefully. Lay in salt and water, putting a plate on the
top to keep under the brine; let them remain for an hour or
more; wipe each slice; dip in beaten eggs, then in cracker
crumbs; fry in hot lard until a nice brown—can dip them in
batter if preferred.
H. J. Condit, dealer in Staple and Fancy Groceries, Foreign and
Domestic Fruits, Cigars, etc., Main street, opposite Pros-
pect street, East Orange. Telephone Sj.


VEGETABLES. 47
CORN PUDDING.
A FRIEND, PHILA.
One dozen ears corn, (grated) one-half cup sugar, one tea-
spoon salt. Stir these well together, and put small pieces of
butter over the top, as in making pastry. Bake one hour;
made without eggs, to be eaten as a vegetable. Does for a
family of six.
BOILED RICE.
MRS. STEARNS, BROOKLYN.
One cup rice (washed in several waters) then cover with
water and soak three hours; add two cups of water with some
salt, and boil one-half hour. Toss up with a fork and let dry
off uncovered.
MACCARONI WITH TOMATO SAUCE.
MISS EMVIA SMITH, CONNECTICUT.
Put butter size of an egg in sauce-pan; when at boiling point
add one onion chopped, two sprays of parsley chopped fine,
little pepper. Let it cool about eight minutes, add heaping
table-spoon flour, little broth from soup stock, (if none, use
boiling water). Stir this well, cook five or eight minutes
longer, add coffee-cup tomatoes, which have been stewed;
strain through coarse sieve, stir altogether. Boil one-half
pound maccaroni tender in well salted water or soup stock;
drain it through colander. Place alternate layers of macca-
roni and the sauce in a hot dish, and pour the sauce over the
top; put dish in oven a very few minutes to soak up the
sauce. Serve very hot.
Harrison S-» Burchan, dealers in Beef, Mutton, Lamb, Veal
and Pork, Poultry, Game and Vegetables, 361 Main
street, East Orange.


4$ VEGETABLES.
RICE CROQUETTES.
MRS. J. A. YOUNG, NEW YORK.
One pint rice, (boiled dry) pinch salt, one gill butter, one
gill sugar, four eggs, (well beaten) nutmeg or rind of lemon to
tasle. Boil rice in water and milk equal quantities, add sugar
and butter ; when dissolved remove from the fire add eggs; and
flavor. Replace on fire, stir until eggs are cooked. Turn in
dish to cool; mould, dip in beaten yolk with little water, then
in breadcrumbs; boil in hot lard.
LIMA BEANS.
Shell, wash and put in boiling water with a little salt; when
tender drain, season them. Either dress with cream, or large
lump of butter; simmer for a few moments.
CABBAGE A LA CAULIFLOWER.
MRS. CHACE, NEW YORK.
Cut cabbage fine as for cold slaw, put it in a stew pan, cover
with water, kept closely covered, when tender drain off water,
add a small piece of butter, salt, one-half cup of cream or one
cup of milk. Leave on fire few minutes before serving. To
be served with cream or milk gravy.
GREEN CORN P UDDING.
M. L. WH1TTEMORE.
Twelve ears of sweet corn, grated from the cob, four eggs,
two cups of milk, one table-spoon of sugar rubbed up with one
of butter, one tea-spoon of salt, two table-spoons of flour.
Bake one hour; serve in a pudding dish hot.
Drink O. cV O. Tea.
The choicest and most economical. .


VEGETABLES. 49
HOMINY CROQUETTES.
MRS. S. W. WHITTEMORE.
Two large cups of fine grained hominy, boiled and cold,
two eggs well beaten, two table spoonfuls melted butter, salt
to taste. Work the butter well into the hominy until the lat-
ter is smooth and soft, then the eggs, beating hard for two or
three minutes, with a wooden spoon, season, and make into
balls, or rolls, with floured hands. Roll each in egg and
cracker crumbs, fry to a yellow brown in sweet lard.
PARISIAN POTATOES.
MRS. GEO. BAYLES, ORANGE.
Use small, round new potatoes, or cut large ones with a
round vegetable scoop, boil them just tender and roll them
in a dry towel. Put over the fire a frying kettle half full of
fat, and when it is hot, throw in the potatoes, and brown
them, or fry them light brown in a little hot butter; take the
potatoes up with the skimmer, lay them on a piece of brown
paper to free them from grease, then sprinkle them with salt
and finely chopped parsley, and serve them hot with the
baked fish.
BUTTERED POTATOES.
MRS. J. A. YOUNG, NEW YORK.
Boil potatoes half done (day before to be used) when use
cut them in slices lengthwise. Put some butter, salt and pep-
per in sauce-pan after melted, add potatoes, cover up, stirring
the sauce-pan every now and then ; when light brown, ready to
serve very hot.
For Fine Tea and Fresh Ground Coffee, Bailey, Everitt <5-»
Co., Library Building, Orange,
are celebrated.


50 VEGETABLES.
LYONNAISE POTATOES.
MRS. J. A. YOUNG, NEW YORK.
Cut potatoes size of small dice, after being boiled ; then
put enough butter in the frying pan to brown them, with one
clove of garlick in it; after the flavor is all out of this clove
take it out, add salt and pepper to the butter, put potatoes
in; keep stirring with a knife until butter is all gone, then
add some chopped parsley, warm it through them; ready to
serve.
TO BOIL RICE.
(tillie.)
Half-pint of rice washed clean, put in boiling water (one
pint) with a little salt ; boil sharp for fifteen minutes, drain off
the water, put back on range and boil dry for fifteen min-
utes; serve hot.
CORN FRITTERS.
MRS. E. SOUTHARD, PEEKSKILL.
One-half dozen ears corn, four eggs, two table-spoons
melted butter, two table-spoons flour, one pint milk.
CORN OYSTERS.
MRS. S. W. WHITTEMORE.
Twelve ears corn, (grated) two tea-spoons melted butter,
four eggs, one cup flour, salt to taste! Fry in butter or nice
drippings; serve very hot.
RICE POTATOES.
MRS. S. W. WHITTEMORE.
Boil white potatoes; when soft and mealey, mash with a
little butter and salt, then push through a colander.
The best of Meats, Poultry and Game in season at O. P. Crane's,
1i Cone street, Orange. The choicest cuts skillfully
prepared and promptly delivered.


VEGETABLES. 51
POTATO PUFFS.
MRS. S. W. WHITTEMORE.
Bake the white potato, when soft take out contents, leaving
the shells, mix the potato with a little butter, pepper, salt and
spoonful of milk ; fill the shells heaping full, put back in the
oven to brown. Serve in a napkin standing upright—garnish
with parsley. Another way—Cut the potatoes lengthwise,
and after taking and mixing the same as above, add the
beaten white of an egg, salted and browned. Serve as above.
FRIED SALSIFY.
MRS. S. W. WHITTEMORE.
Scrape and cut in [inches one bunch of salsify; boil with
very little water; allow it to boil until all the water is con-
sumed, then mash with salt, butter and little pepper. When
cold mould with flowered hands into flat balls, the size and
shape of a large oyster; dip in beaten egg and cracker dust.
Fry to a crisp brown; serve very hot.
BAKED BEETS.
MRS. AMZI DODD.
Large ones should be selected, as they shrink very much in
the oven, and require from four to six hours, according to
size. Bake in moderate oven, turning the beets frequently.
Do not peel them until cooked. Serve with salt, pepper and
butter.
SWEET POTATO SOUFFLE.
MRS. AMZI DODD.
Six medium-sized potatoes, one gill of cream, one table-
spoon of butter, one tea-spoon of salt, whites of three eggs and
Imported and Domestic Fancy Groceries delivered in the Oranges
and vicinity at N. Y. prices. J. H. Gedney &» Son, East Orange.
Orders by Mail or Telephone 293 promptly attended to.


52 VEGETABLES.
a pinch of pepper. Boil potatoes until tender; when done
remove the skins, and press potatoes through a colander; add
the cream (which must be hot) to the potatoes, with the but-
ter, pepper and salt; beat until light, then stir gently in the
well beaten whites. Heap into a baking dish, brown and
serve.
MACCARONI.
MISS ETTA PENNINGTON, NEWARK.
Boil the maccaroni thoroughly; take quarter of a pound of
butter, yolks of two eggs, small tablespoon of mixed mustard,
cup of cream, plenty of salt, cayenne pepper and a little
cheese. Mix the maccaroni and all ingredients together,
sprinkle on top a layer of cheese and a few lumps of butter.
Brown in the oven.
BAKED ONIONS.
MRS. AMZI DODD, BLOOMFIELD.
Leave the jackets on, place them in a dish, cover them, and
put them in the oven in ample time to insure thorough cook-
ing. Send to table very hot. They are more toothsome than
when boiled.
CORN FRITTERS.
MRS. WILLIAM S. PLUME, EAST ORANGE.
Two cups of grated corn, two eggs, six table-spoons of milk,
one tea-spoon baking-powder, salt to taste, flower to thicken.
BRO WNED BAKED POTA TOES.
MRS. AMZI DODD, BLOOMFIELD.
Select those of an even size and well shaped. Wash well
before putting in oven. When baked, cut off one end, scrape
out the mealy inside, add a little pepper, butter and salt, and
Drink O. b» O. Tea.
The choicest and most economieal.


VEGETABLES.
S3
put back in the jackets lightly. Do not mash them, but work
up lightly with a silver fork. Arrange them edgewise in a pan
and brown slightly in a quick oven. The success of this dish
depends on doing it quickly, so the potatoes will not cool.
BAKED SQUASH.
MRS. AMZI DODD.
Boil, mash, and let it cool, then beat up light with a table-
spoon of melted butter, two raw eggs, three or four table-
spoons of milk, salt and pepper. Putin a buttered dish, sift
dry bread crumbs on top. Bake in a quick oven.
John H. Brown, dealer in Choice Meats, Poultry aud Veg-
etables, No, ij Washington place,
East Orange.
/~


54 SALADS, SAUCES AND PICKLES.

SALADS, SAUCES AND PICKLES.
"Epicurean cooks
Sharpen with cloyles sauce his appetite."
Shakespere.
VEAL SALAD.
CHICAGO.
Boil veal until very tender, chop fine and stir into a nice
salad dressing; put in a shallow dish, garnish with slices of
lemon and celery (or lettuce). Boiled ham chopped fine,
seasoned, and served in the same manner, is also very nice.
CALIFORNIA CATSUP.
MRS. S. W. WHITTEMORE. (TILLIE.)
One box or basket of tomatoes, two ounces ground cloves,
two ounces ground allspice, five table-spoonfuls of black pep-
per, one table-spoonful of red pepper, three large onions, six
garlics, three quarts of vinegar, one quarter of a pound of
mustard, one pint of salt, one table-spoon of celery seed, tied
in a bag, two table-spoonfuls of sugar. Chop the onions and
garlic and put in a bag. Boil all day, then bottle.
H. J. Condit, dealer in Staple and Fancy Groceries, Foreign and
Domestic Fruits, Cigars, etc., Main street, opposite Pros-
pect street, East Orange. Telephone Sj.


SALADS, SAUCES AND PICKLES. 55
OYSTER SALAD.
MRS. INGALLS.
Take one quart of large oysters and allow them to come to
a boil in their own liquor, skim well and drain. Season with
a little pepper and salt, one tea-spoonful of oil and three ta-
ble-spoonfuls of vinegar. When cold, place in the refrigerator
for two hours or longer. Cut up one pint of celery quite fine,
add this to the oysters, and pour over the whole a coffee-cup-
ful of rich mayonnaise dressing. A few capers and sliced olives
may be added to the dressing. Garnish the dish with light
and dark celery leaves and serve. A most delicious salad.
CABBAGE SALAD.
MRS. J. P. R. WELLS, NEW YORK.
Three hard boiled eggs, eight table-spoons melted butter,
six table-spoons cream or milk, one tea-spoon black pepper,
one tea-spoon salt, one table-spoon mixed mustard, one coffee-
cup vinegar. After mixing yolks of eggs and butter well to-
gether, add other ingredients; chop whites of eggs with cab-
bage; pour the salad over them.
SALAD DRESSING.
, MISS K. WELLS, NEW YORK.
Mix one tea-spoon of dry mustard with enough milk to
make a paste, add salad oil little by little until it becomes
smooth, add half a tea-spoon salt while mixing. To make it
white add milk a little at a time, as you do the oil; do not
add ingredients too fast or it will become thin; mix with a
silver fork; put in a cold place until needed.
Harrison &» Burchan, dealers in Beef, Mutton, Lamb, \ Veal
and Pork, Poultry, Game and Vegetables, j6i Main
street. East Orange.


56 SALADS, SAUCES AND PICKLES.
MA YONNAISE DRESSING.
ANONYMOUS.
Put the yolks of two raw eggs in a bowl and heat with a
fork until a light color, add one tea-spoonfulof salt, mustard
and sugar each, very little cayenne pepper, beat all well to-
gether, add one pint of olive oil, little at a time; when well
beaten, gradually add juice of one-half a lemon, one table-
spoon vinegar. The addition of capers improves the dress-
ing. When finished should be stiff enough to turn out in
a form.
MA YONNAISE DRESSING—Good.
MRS. S. L. ATWOOD, PHILADELPHIA.
One tea-spoonful dry mustard, one tea-spoonful pulverized
sugar, yolk of one raw egg; mix these together; add a small
tea-cupful of oil, a little at a time, and Stir until the desired
thickness. Add gradually juice of one-half a lemon and one-
half leaspoollful of salt. Stir always one way. If the oil is
added gradually the dressing should be the consistency of soft
butter. If desired, a little cayenne pepper may be added with
the salt.
CABBAGE SALAD.
"YOURS TRULY."
Shred a fine white cabbage with a sharp knife. A dull one
bruises it. Make a dressing of two table-spoons of oil, six of
vinegar, a tea-spoon each of salt and sugar; half as much each
of made mustard and pepper; work all in well, the vinegar
going in last, and then beat in a raw egg, whipped light.
Pour over the salad, toss up with a fork and serve in a salad
bowl.
The consumer gets the benefit of the choice flavor and purity, and
it should be remembered that the cost of one cup of
O. &» 0. Tea is less than half a cent.


58 SALADS, SAUCES AND PICKLES.
(boiled hard), two eggs (raw), mustard and salt; add oil slow-
ly until as thick as batter; use wooden bowl and spoon.
SALAD DRESSING
MRS. STEARNS, BROOKLYN.
Two eggs (yolks), one tea-spoon salt, one-half tea-spoon sugar,
one teaspoon vinegar, one tea-spoon lemon juice, large pinch
mustard. Slowly add olive oil until thick.
SALAD DRESSING.
MRS. A. C. WHEELER, ELIZABETH.
Six table-spoons Bordents condensed milk (fresh), one-half
tea-spoon salt, one even tea-spoon dry mustard, two tea-spoons
vinegar, very little cayenne pepper, juice of quarter of lemon.
Mix salt and mustard, stir in gradually the milk, lemon juice
and vinegar, then sprinkle in the pepper.
CABBAGE SALAD.
MRS. J. A. YOUNG, NEW YORK.
Two pints of cabbage (chopped), half pint of milk (boiling),
one gill of vinegar, two table-spoons of butter, salt and pepper
to taste, three eggs (well beaten). Boil vinegar, then add but-
ter, salt, pepper, then cabbage. When scalding hot, remove
from the fire. Pour the hot milk on the eggs slowly, replace
on the fire, stirring constantly until scalding hot. Have the
cabbage in a bowl, throw the custard over it; cover tight until
cold, then puf into ice box until used.
TO MA TOES A LA MA YONNAISE.
MRS. S. W. WHITTEMORE, EAST ORANGE.
Select fine large tomatoes, place them in the ice box, the
colder they are the better, but not frozen; skin without using
For Choice Meats, cut in a skillful manner and properly prepared
for cooking, send an order to O. P. Crane, n Cone street, near
Main street. Orange. Fresh Poultry and Game in season.


SALADS, SAUCES AND PICKLES. • 59
hot water, slice them, still retaining the form of whole toma-
toes, arrange them in uniform order on a dish, with a large
spoonful of the mayonnaise dressing, made very stiff, on the
top of each tomato. Garnish the dish with lettuce or parsley.
FRENCH DRESSING.
MRS. S. W. WHITTEMORE.
One table-spoon of vinegar, three table-spoons of olive oil,
one tea-spoon scraped onion, little pepper and salt. Mix
pepper and salt, then oil and onion, then vinegar; when all
mixed pour it over the salad, or place salad over it; mix all
together.
THE SALADS.
Water cresses are good mixed with cold beets, cut the size
of a dice; or
Cold potatoes, cut the size of a dice, and new small onions
sliced; or
Sliced cucumbers and onions; or
Cut cabbage. Can use the French dressing with any of
these salads.
SPICED TOMATOES.
MRS. JACKSON MARSH, EAST ORANGE.
Eight pounds of tomatoes, four pounds of brown sugar, less
than half an ounce each of cinnamon, cloves and allspice. Boil
the fruit two hours, slowly at first; put in spice and sugar and
boil fifteen minutes longer; one pint of vinegar when nearly
cold.
TOMATO CATSUP.
MRS. A. D. CHAMBERS, EAST ORANGE.
One gallon of ripe tomatoes cut up, one quart of vinegar,
eight large onions sliced, four table-spoons of salt, two table-
Imported and Domestic Fancy Groceries delivered in the Oranges-
and vicinity at N. Y. prices. J. H. Gedney &-• Son, East Orange.
Orders by Mail or Telephone 293 promptly attended to.


60 SALADS, SAUCES AND PICKLES.
spoons mustard, one table-spoon allspice, one table-spoon
whole black pepper, one dozen cloves, a salt-spoon of red
pepper. Let it boil an hour and a half, then strain; the next
day boil until it as thick as you like it. Bottle hot; seal up
immediately.
PICKLED CUCUMBERS.
MRS. WILLIAM S. PLUME.
One and one-half gallons of vinegar, one ounce of cloves,
two ounces of mustard seed, two ounces of allspice, two ounces
of alum, eight ounces of salt, six ounces of grated horse-radish.
Clean 200 small cucumbers, put them in a stone pot; let the
mixture come to a boil, then pour it over the cucumbers, filling
up with cold vinegar. Put green cabbage leaves over each pot
and cover tight. Small red peppers can be added if desired.
HOLLANDAISE SAUCE.
MRS. WILLIAM S. PLUME, EAST ORANGE.
Half tea-cup of butter, beaten to a cream with the yolks of
two eggs, quarter of a tea-spoon of salt, a little pepper and
juice of one lemon. Beat all thoroughly and set in boiling
water; beat it until it thickens. If it curdles after standing
beat well and it will come smooth again. This is good for fish.
CHILI SAUCE.
MRS. WILLIAM S. PLUME.
To every twelve ripe tomatoes (pared) take two large red
peppers, chopped very fine, one large onion, one table-spoon
of salt, half a cup of brown sugar, one tea-spoon of allspice,
nutmegs, cloves and ginger. Boil until quite thick, then add
one cup of vinegar. Bottle while hot.
Drink O. 6- O. Tea.
The choicest and most economical.


SALADS, SAUCES AND PICKLES. 61
THE SALADS.
Water cresses are good mixed with cold beets; cut beets
size of dice; garnish with olives ; or
Cold boiled potatoes, cut size of dice, and new small' on-
ions sliced ; or
Sliced cucumbers and sliced onions ; or
Cabbage chopped fine. These are all good with the French
dressing.
TOM A TO CA TSUP.
MRS. KYLE, EAST ORANGE.
One basket ripe tomatoes, cut them a little, put them on the
fire; let them simmer down until soft, take them off the fire,
put them in a colander and squeeze them through, then strain
through a sieve; put it on the fire with a little salt. Put in
one ounce of cloves, one ounce of allspice in the vinegar,
ground cayenne pepper, to taste, stir in a little mustard; just
before taking off the fire, one and a half cups of brown sugar;
strain the vinegar and pour over the tomatoes; while on the
fire let it simmer a while. After it is cold put in bottles, then
seal up.
PICKLED MUSHROOMS.
MRS. S. W. WHITTEMORE.
Cut off the stalks, mash well in cold water, when clean put
in a pan with enough cold water to cover them. Boil eight
minutes, strain off the water and put the mushrooms in a jar.
Boil one quart of good vinegar, add quarter of an ounce of
whole pepper, quarter of an ounce of allspice, two or three
blades of mace, one tea-spoon of salt; boil a few minutes,
and then when cold throw over the mushrooms; cork tight;
will keep good all winter.
John H. Brown, dealer in Choice Meats, Poultry and Veg-
etables, No. ij Washington place,
East Orange.


62 SALADS, SAUCES AND PICKLES.
CABBAGE SALADE.
MRS. ANNA C. SUTHERLAND, EAST ORANGE.
Shave a head white cabbage very fine, take the yolks of
three well beaten eggs, one cupful and a half of vinegar, two
tea-spoonfuls of sugar, three tea-spoonfuls of cream, one tea-
spoonful of mustard mixed in a little boiling water, salt and
pepper to taste. Mix the dressing, with the exception of the
eggs, boil about five minutes, then stir in the eggs rapidly;
cover the cabbage and serve.
GREEN TOMATO PICKLE.
MRS. ANNA C. SUTHERLAND.
Half peck of green tomatoes, two quarts of very small white
•onions, four green peppers, one tea-spoonful of cinnamon,
half tea spoon of cloves, half tea spoon mace, one scant tea-
spoonful of cayenne pepper, one scant half tea-spoonful of
allspice, a small pinch of alum. Slice the tomatoes and pep-
pers, prick the onions, then place these in brine strong enough
to bear a medium sized potato, for twenty-four hours; drain
thoroughly, add the spices, place in preserving kettle, cover
with vinegar and boil for five minutes. Keep in a stone
crock, in a cool place.
TOMATO CATSUP.
MRS. ANNA C. SUTHERLAND.
Half bushel of ripe tomatoes, half peck of onions, one
ounce of celery seed, one ounce of whole mace, one ounce of
whole pepper corns, one-half ounce of ground mustard, one-
half ounce of whole cinnamon, one tea-spoonful of allspice,
one tea-spoonful of cloves, one table-spoonful of cayenne pep-
per. Cut the tomatoes and onions quite fine, add the spices
H. J. Condit, dealer in Staple and Fancy Groceries, Foreign and
Domestic Fruits, Cigars, etc., Main street, opposite Pros-
pect street. East Orange. Telephone Sj.


64 SALADS, SAUCES AND PICKLES.
spices and vinegar; pour over fruit boiling hot. If you do
pears, boil them in water first until fairly soft.
HIGD UM.
MRS. R. PAUL, PULASKI.
To equal quantities of green tomatoes and ripe cucumbers
add one fourth of the quantity* of onions. Chop fine and put
in a meat brine over night, then turn off the brine and rinse
them in one water, press through a cloth until quite dry ; then
put in vinegar, and heat, add red peppers chopped fine and a
little whole mustard seed; also a little whole allspice, cinna-
mon, and cloves. Tie the three spices in separate pieces of
muslin.
PEPPER DRESSING.
MRS. C. R. WHITTEMORE, ELIZABETH.
One cabbage, (chopped fine) onions equal to one-third the
quantity of cabbage (chopped fine), two good sized roots horse
radish, (grated) three pints vinegar made scalding hot and
thrown over the above; add three table-spoons salt, two tea-
spoons ground cloves, two tea-spoons ground allspice, and not
quite one-fourth pound mustard seed.
TOMATO CATSUP.
MRS. J. A. SWEETSER, BRICK CHURCH.
To each gallon of skinned tomatoes add four table-spoons
of salt, four table-spoons of cloves, cinnamon, allspice (whole).
Boil down until quite thick. Half an hour before it is done
add a table-spoon of ground mustard (to each gallon) and
one-half cup cider vinegar, (to each gallon). Boil well
together before removing from the fire. Let the spices
remain in for a day or or two, then strain through a colander
and bottle for use.
Drink O. &» O. Tea.
The choicest and most economical.


SALADS, SAUCES AND PICKLES. 65
I
CHILI SA UCE.
MISS GEER, EAST ORANGE.
Twelve ripe tomatoes, two table-spoons of sugar, one table-
spoon of cinnamon, two table-spoons of salt, four cup of vine-
gar, two onions, four red peppers; chop peppers and onions
fine, skin tomatoes. Boil all except the cinnamon slowly one
hour; that is added after you take sauce from the fire. Bottle
for use.
CHILI SAUCE.
MRS. OXHOI.M, YONKERS.
Fifteen green tomatoes, eight onions, six green peppers, all
chopped very fine. Boil three hours in not quite one quart of
vinegar.
TO MA 1 ,O SA UCE—Extra.
MRS. S. W. WHITTEMORE.
Thirty ripe tomatoes (large ones), ten green peppers, eight
large onions, all chopped very fine, three table-spoons of salt,
eight coffee-cups of best cider vinegar. Boil all three and a
half hours, then bottle.
HORSE-RADISH SA UCE.
MRS. S. W. WHITTEMORE.
Make a cup of good drawn butter and while hot beat into
it the whipped whites of two eggs, the juice of a lemon and
two table-spoons of fresh grated horse-radish. Set in boiling
water until wanted.
TOMA TO SA UCE.
MRS. ANNA C. SUTHERLAND, EAST ORANGE.
Twenty-four large ripe tomatoes, three large onions, six
green peppers (chop all together very fine); three table-spoon-
Fine Table Butter and Fresh Eggs a specialty at Bailey, Everitt
(5-» Co.'s, Library Building, Orange. Special
prices for Butter by the tub.
5


salads; sauces and pickles. 67
CHILI SA UCE.
MRS E. E. CLAPP, BRICK CHURCH.
One quart of ripe tomatoes chopped fine, four onions, two
green peppers, one cup of vinegar, one cup of sugar, six tea-
spoonfuls of salt, four tea-spoonfuls of cloves, four tea-spoonfuls
of allspice, four tea-spoonfuls of cinnamon, all chopped fine.
Drain off some of the juice of tomatoes, double and treble the
quantity ; not to be cooked. Put away in air-tight cans.
GREEN TOM A TO PICKLES.
MRS. "HULME, PHILADELPHIA.
Slice one peck of green tomatoes, place with alternate lay-
ers of sliced onions, sprinkie a little salt on each layer. Let
this stand over night. Squeeze through a colander to take
the brine out, add one-half pound whole mustard seed, small
handful celery seed, one table-spoon whole cloves, one dessert
spoonful whole black pepper, little mace, one cup brown
sugar, enough vinegar to cover. Heat it all through, stir, be
sure it does not boil. If not enough vinegar to cover in jars,
boil more vinegar and add. Mix the spice well through.
LITTLE GREEN CUCUMBERS.
MRS. E. E. CLAPP.
To one hundred pickles, one pint salt, layer of cucumbers;
layer of salt . cover with boiling water, let stand over night-
In the morning wash off the brine, put back in the- jars, and
pour boiling vinegar and water over them; let stand another
.day and night, strain off that; then boil fresh vinegar, spices,
one cup sugar, three red peppers chopped up; throw over
while hot. In a few days they are ready for use. Very good;
old time.
Imported and Domestic Fancy Groceries delivered in the Oranges
and vicinity at N. V. prices. J. H. Gedney &.» Son, East Orange.
Orders by Mail or Telephone 293 promptly attended to.


68 SALADS, SAUCES ANl5 PICKLKS.
CHILI SA UCE.
MRS. T. C. LEWIS, PHILADBLPHIA.
Twelve ripe, large tomatoes, cut up in small pieces, two
green peppers chopped, two onions chopped, two table-spoon-
fuls salt, three table-spoonfuls brown sugar, three tea-cupfuls
vinegar, one tea-spoon of cinnamon. Boil altogether two hours.
PICKLED PEACHES.
IILLIE.
Seven pounds of peaches, one quart of vinegar, three pounds
of sugar, two table-spoonfuls of whole cloves, allspice and
cinnamon. Peel the peaches; put vinegar, sugar and spices
(the latter tie up in a cloth) on the fire together; as soon as it
comes to a boil put in the peaches; when tender take them
out and let them stand five minutes; then put them back in
the boiling syrup; as soon as it comes to a boil take all off and
put in stone crock.
PICKLED PEACHES.
MRS. S. W. WHITTEMORE.
Seven pounds peaches, four pounds brown sugar, one quart
cider vinegar; brush the fruit well and stick about four cloves
in each peach. After the syrup comes to a good boil skim off
the scum that rises, put the fruit in, as many as the syrup
will cover, at a time; when a little tender put in a jar and
keep well covered until all are done. Let syrup boil about
five minutes, then pour over fruit and cover up tightly.
PICKLED TOMATOES.
MRS. A. L. CLEMENTS, EAST ORANGE.
Wipe them and throw in cold vinegar; use small, yellow
tomatoes.
Drink O. cV O. Tea.
The choicest and most economical.


SALADS, SAUCES AND PICKLES. 69
PICKLED PL UMS.
MRS. A. L. CLEMENTS.
Seven pounds plums, four pounds brown sugar, one pint vin-
egai, one ounce cinnamon (whole), one ounce allspice (whole),
one ounce cloves (whole). Rub the fruit well; put the spices
in a bag, and let it be in the kettle while the fruit is boiling;
.only let them be on the fire a short time. The next day again
put them over the fire and let them come to a good boil; be
sure to have the spices in kettle each day. When done tie
up tightly.
PICKLED CURRANTS.
MRS. E. SOUTHARD, PEEKSKILL.
Three and one-half pounds sugar, seven pounds currants,
one scant quart of vinegar, spices, cinnamon, cloves, allspice
(all ground) to your taste ; boil until quite thick.
PICKLED PEPPERS.
MRS. C. K. WHITTEMORE, ELIZABETH.
Cut the peppers just below the stem, not entirely off; take
the cores and seeds out well; make a brine of salt and cold
water strong enough to bear an egg on the top; let the pep-
pers be in four or five days only, after which take them out
and put them in cold water and let them soak over night.
DRESSING EOR THE PICKLES.
One head cabbage, two quarts white onions, three root
horse radish (all chopped fine), one-half pound yellow mustard
seed, two table-spoons ground cloves, two table-spoons ground
allspice. Take one-third onions to two-thirds cabbage, mix
well, then add mustard seed and spices. Fill the peppers
John H. Brown, dealer in Choice Meats, Poultry aud Veg-
etables, No. 1 j Washington place.
East Orange.


,JO SALADS, SAUCKS AND PICKLES.
with the dressing sew them down tight, and put in a stone jar.
Let your vinegar come to a good boil, with a piece of alum
size of a nutmeg dissolved in it; cover well, so as to keep the
steam in. In a day or two look at them; if vinegar is all
soaked in, heat more and throw over them.
PICKLED CUCUMBERS FOR WINTER USE.
MRS. S. W. WHITTEMORE.
Rub cucumbers well and put them down in common salt,
in layers. When ready to pickle take out twenty-five or fifty
from the brine, freshen over night in cold water; scald enough
vinegar to cover them, having in a small piece of alum.
When green take them out and put in a jar, scald some vine-
gar without alum and throw over the pickles; cover tight to
keep in steam. Spices can be used by tying them in bags.
CUCUMBER PICKLES.
MRS. KYLE, EAST ORANGE.
One of gallon cider vinegar, one ounce of whole cloves, one
ounce of whole allspice. Put pickles in salt and water with a
little powdered alum for twenty-four hours. Tie spices up
separately in fine muslin ; let them boil in the vinegar. Pour
the water off of the pickles and put them in the stone jar;
then pour the hot vinegar over them, not the spices; (take
them out). When cold add some white mustard seed and
whole red peppers.
GREEN TOM A TO PICKLES.
One gallon of sliced green tomatoes, half pint of sliced on-
ions, ten table-spoons of sugar, one tablespoon of mustard, one
table-spoon of ground black pepper, two tea-spoons of all-
H. J. Condit, dealer in Staple and Fancy Groceries, Foreign and
Domestic Fruits, Cigars, etc.. Main street, opposite Pros-
pect street, Fast Orange. "Telephone Si.


72 SALADS, SAUCES AND PICKLES.
night; then put the cucumbers in hot vinegar and alum to
plump them. Chop the peppers (not too fine), put all in a
stone jar and mix well, adding the mustard seed. Mix the
turmeric, flour, sugar and salt to a smooth paste, with a little
water, the consistency of cream. Heat one gallon of vinegar,
and stir the above slowly in, boil until thick and then throw it
over the pickles, having bags of spice (whole cloves and mace)
in the middle of the jar. Put a piece of horse-radish on top
of all to keep from getting mouldy.
N. B.—It is well to do half the mixture at a time, as it
thickens better.
f^
O. &* O. Tea is sold only in tins hermetically sealed with paper
wrappers bearing the trade-mark
of the Company.


DESSERTS, ICES, ETC. 73
DESSERTS, ICES, ETC.
"Glittering squares of colored ice.
Sweetened with syrups, tinctured with spice;
Creams and cordials and sugared dates;
Syrian apples, Othmanee quinces,
Limes and citrons and apricots.
And wines that are known to Eastern princes."
MACEDOINE OF FRUIT.
CHICAGO.
Wine jelly and fruit in alternate layers frozen together. The
fruit may be of any and all sorts, and may be candied or pre-
served; may be boiled in syrup, then strained; the mould
must be filled after the jelly has begun to form, but before it
is stiff, and the first layer should be jelly. When filled place.
in an ice cream freezer and let it remain several hours.
AN EXCELLENT DESSERT.
CHICAGO.
One can or twelve large peaches, two coffee cups of sugar,
one pint of water and the whites of three eggs. Cut the
peaches in slices and stir in the other ingredients : beat the
eggs to a froth before adding it. Freeze in a mould.
Pure Sp:ces of extra strength and Flavoring Extract of the
purest quality at Bailey, Everitt <£> Co.'s,
Library Building, Orange.


74 DESSERTS, ICES, ETC.
APPLE CUSTARD.
MRS. S. W. WHITTEMORE, EAST ORANGE.
Pare, core and quarter, one dozen apples (large ones) rind
of one lemon ; stew until tender in a little water, mash them
with a spoon, add sugar to taste, set away to cool. Beat six
eggs light, stir them in one quart of milk, alternately with the
apples, put the mixtnre in cups or a dish, grate nutmeg on
top. Bake twenty minutes.
BAKED APPLE DUMPLINGS.
MRS. KYLE, EAST ORANGE.
Pare, quarter and core the apples. Put two heaping tea-
spoons of baking powder, in one quart of flour, one tea-cup of
butter, make little stiffer than for biscuits, roll and cut in
strips, put around the pieces of apples. Set them in a deep
tin pan, and put in pan a scant pint of water and heaping tea-
spoon of butter, put in oven to bake, baste them every little
while. Eaten with cream.
PEACHES A LA UDE.
CHICAGO.
Make a syrup of a pound of sugar and half pint of water;
when boiled and skimmed place in it five or six large peaches
peeled aud halved with the kernals blanched. Let them boil
gently until clear, being careful not to break them. Skim
them from the syrup and leave them to drain. Squeeze the
juice of six lemons and add to the syrup with one box of
gelatine (that has soaked one hour in cold water). It must
be used in proportion of one ounce to a quart of syrup; wet
For Clioice Meats, cut in a skillful manner and properly prepared
for cooking, send an order to O. P. Crane, 1 1 Cone street, near
Main street, Orange. Fresh Poultry and Game in season.


DESSERTS, ICES, ETC. 75
a mould, pour in the jelly to the depth of half an inch—harden
on ice—then fill the mould with alternate laaers of peaches
and jelly, place on the ice, do not disturb until stiff.
CHOCOLATE CUSTARD.
MRS. S. W. WHITTEMORE.
One quart milk, five eggs, one cup sugar, four heaping
table-spoons grated chocolate, two tea-spoon5 of vanilla
extract. Scald the milk, rub the chocolate to a smooth paste,
in a little cold miik. Stir into the milk and cook two minutes.
Beat up the yolks of five eggs with whites of two eggs, and the
sugar. Pour the hot mixture gradually upon them stirring
slowly. Turn into a buttered pudding dish, and set in a drip-
ping pan of boiling water. Bake until firm. When set in the
middle, spread quickly, without taking from the oven, with a
meringue made by whipp-ng the reserveii whites stiff, with a
very little sugar. Brown over. Eaten cold.
CHARLOTTE RUSSE.
"THE RIVER FARM," DELAWARE WATER GAP.
One pint rich cream, one-half pound pulverized sugar,
whites of two eggs. Have the cream very cold and flavor
with vanilla, whip to a stiff Iroth, and stir in lightly the sugar
and whites of eggs. Fill a dish with slices of sponge cake or
lady fingers, and put in the mixture. Set in chest 10 stiffen;
it must be made several hours before using. Take out the
cream as it is whipped and place on a sieve, and all that drops
through may be returned and re-whipped. Many add one
table-spoon of gelatine if the cieam is not very rich.
Imported and Domestic Fancy Groceries deli" ered in the Oranges
and vicinity at X.Y. prices y. H. Gedney iS* Son. hast Orange.
Orders by Mail or Telephone 29J promptly attended to.


76 DESSERTS, ICES, ETC.
TAPIOCA BLANC MANGE.
MRS. S. W. WHITTEMORE.
One scant cup tapioca, one large cup cold water, two cups
milk, one cup sugar, two tea-spoonsfuls vanilla, pinch of salt
and the same of soda in the milk. Soak the tapioca four or
five hours. Scald the milk, stir in the sugar, then the soft
clear tapioca. Cook and stir fifteen minutes, take from the
fire, pour into a bowl, put in your egg-beater, and whip two
minutes to get out the lumps. Flavor and mould in cups or
bowls wet with cold water. When firm turn out and eat with
cream.
ICE CREAM.
MRS. J. A. YOUNG, NEW YORK.
One quart milk, one quart cream, fourteen ounces sugar,
one ounce flour or corn starch, one ounce Coxts Isinglass.
Dissolve isinglass in one gill of luke-warm water, when milk is
scalded add the sugar, flour and isinglass; let all come to a
boil; strain; when cold add flavoring and cream.
TUTTI FRUTTI.
MRS. RANKIN J. TOWSE.
One can of peaches oi apricots, one can of plums or green
gages, six lemons, six oranges, twelve bananas. Chop the fruit
in small pieces; add the juice of lemons and oranges with
half the pulp. Sweeten with two pounds of sugar; add a
small quantity of cream or rich milk. Place in freezer and
when solid serve.
PEACH ICE.
MRS. J. C. PETTIT, EAST ORANGE.
One quart of peaches cut up small, add two cups of sugar,
let stand several hours, small quart of milk, one pint of cream,
Drink O. 6- O. Tea.
The choicest and most economical.


DESSERTS, ICES, ETC. 8l
PEACH FRITTERS.
MRS. J. A. YOUNG.
One pint milk, one scant quart flour, three eggs, two tea-
spoons baking powder, one quart cut peaches. Dropped in
boiling lard—served with cream and sugar.
CAL VES-FOO T JELL Y.
MRS. S. W. WHITTEMORE.
Four calvest-feet, eight quarts of water, two pints of sugar,
one pint of wine, whites of six eggs well beaten, juice of six
lemons and rinds, little sticks of mace and cinnamon. Take
the calvest-feet and put them in the water, boil gently until the
bones are clean, not adding any more water. When cold take
off all the fat. Then put it over the lire and get blood warm,
strain it through a thin flannel bag that has been dipped in
hot water and wrung out; add more water so as to make four
quarts, then add the above ingredients and let all boil eight
minutes; strain through the bags in moulds with rinds of
lemon in the bag.
WINE JELL Y.
, MRS. ANNA C. SUTHERLAND, EAST ORANGE.
One box of Coxts gelatine, pour on one pint of cold water;
let it dissolve, add two pints of boiling water, half a pint of
wine, two pounds of white sugar, and, if you choose, rind of
grated and juice of two large lemons. Strain through a piece
of fine, thin muslin. Set on the ice in summer. This jelly
must not be boiled.
WINE OR LEMON JELLY.
MRS. WILLIAM H. SMITH, NYACK.
One box of Coxts gelatine, one pint of cold water, juice of
three lemons, rind of one lemon, one pint of Maderia or Sherry
For Fine Tea and Fresh Ground Coffee, Bailey, Everitt &»
Co., Library Building, Orange,
are celebrated.


82 DESSERTS, ICES, ETC.
wine, one pound of white sugar, one pint of boiling water, a
little stick of mace. Put the gelatine and lemons in the pint
of cold water and let it stand three or four hours. Then add
the wine, mace and sugar; after it is mixed pour in one pint
of boiling water, stirring it until the gelatine is dissolved; then
strain through a thin flannel bag into the moulds. Should you
want lemon jelly, instead of the pint of wine being used, take
one quart of boiling water. Be sure to have cold water in the
moulds until ready to use, and dip your bag in hot water and
wring out well before you pour jelly in to strain.
PEACH fELLY.-
MRS. J. N. SOLOMONS, EAST ORANGE.
Pare and slice seven or eight large ripe peaches. Set them
on the fire in a stone pipkin, barely covering them with
cold water; add a full cup of white sugar. Boil until the
peaches are tender; then add half a box of Cooperts gelatine,
dissolved in a little cold water. Stir gently until the gelatine
is thoroughly dissolved. Turn into a mould and serve cold,
with whipped cream, flavor with wine or brandy. The jelly
should be solid with peaches, so that it can be cut into slices.
WINE JELLY.
X. Y. Z., EAST ORANGE.
One box of Coxts gelatine soaked in two tumblers of cold
water, the parings and juice of three lemons, and cinnamon ; let
stand one hour, then pour in five tumblers of boiling water (two
and a half on the gelatine and two and a half on one and a
quarter pounds of sugar). When-cool put in a porcelain ket-
tle, with the whites of two eggs beaten up with two table-
spoonfuls of cold water. Put it on a slow fire, with the egg
The best of Meats, Poultry and Game in season at O. P. Crane-s,
ii Cone street. Orange. The choicest cuts skillfully
prepared and promptly delivered.


DESSERTS, ICES, ETC. 83
shells, and stir very gently until it boils, when it should be im-
mediately taken from the fire and allowed to stand one min-
ute; then add two tumblers and one wine glass of Sherry
wine. Strain through a jelly bag, returning instantly into the
bag what first runs through until it runs perfectly clear. For
this purpose be careful to have the bag well rinsed in boiling
water and hang it near the fire.
RICE WAFFLES
X. Y. Z., EAST ORANGE.
One and a-half pint of boiled rice (boiled soft), one pint of
flour, three eggs (well beaten), one large spoonful of butter,
little salt, one and a-half pints of milk.
CIDER JELLY.
MRS. C. R. WH1TTEMORE, ELIZABETH.
Two pounds of sugar, one pint of cider, one pint of cold
water, one package of Cox,s gelatine, grated rind of one lemon,
juice of two lemons, one quart of boiling water, good pinch of
stick cinnamon. Soak gelatine in cold water, add sugar, lemon
and cinnamon, pour over all the boiling water; stir until the
gelatine is all dissolved, then add the cider; strain through
flannel bag into moulds. This quantity makes two quarts of
jelly.
CHOCOLATE BLANC-MANGE.
MRS. W. T. WHITTEMORE, NEW YORK.
One paper of gelatine to three pints of milk. Dissolve gel-
atine in water, then add milk. Let it boil a good while, stir-
ring constantly; half cake of Baker,s chocolate.
Imported and Domestic Fancy Groceries delivered in the Oranges
and vicinity at N. V. prices. J. H. Gedney &" Son, East Orange.
Orders by Mail or Telephone 193 promptly attended to.


84 DESSERTS, ICES, ETC.
DELICA TE BLANC-MANGE.
MRS. S. W. WHITTEMORE. EAST ORANGE.
Half cup of Coxts gelatine soaked in cold water, one quart
of milk, pinch of salt, three eggs (well beaten). When this is
nearly hot stir in gelatine; sweeten. Boil until free from be-
ing stringy; flavor with vanilla. Put in moulds.
CLARET JELLY.
MRS. J. A. YOUNG, NEW YORK.
One ounce box gelatine, one-half pint cold water, one-half
pint currant jelly, three-quarters of a pound sugar, one bottle
vin-ordinaire, whites of three eggs. Put the gelatine, water,
jelly, sugai and wine over the fire and stir until dissolved, then
add the white of eggs well beaten, stir them briskly in the
jelly, boil hard for two minutes, take off of the fire and let it
stand five minutes, then strain it. Will be clear and red.
ORANGE JELLY.
MRS. J. A. YOUNG, NEW YORK.
One and one-half box Coxts gelatine, one pint cold water,
three-quarters of a pound sugar, one pint boiling water, juice
of two lemons, rind of one lemon and two oranges (grated), one
pint orange juice, whites of two eggs. Soak gelatine in the cold
water, put sugar in the boiling water, let it boil and skim it
well; throw the syrup over the soaked gelatine, then add juice
and rind of the lemons and oranges, then the whites of the
eggs well beaten, boil two minutes without stirring ; have your
mould wet and fill it one-third full with jelly. When cold
place the quarter of oranges at the sides of the mould and
cover with jelly, add rest of the quarters, fill mould and stand
Drink O. & O. Tea.
The choicest and most economical.


DESSERTS, ICES, ETC. 85
on ice. Take two oranges, first quarter them and boil them
until clear, then place them on a dish to cool to be ready
to use.
BLANC-MANGE.
MRS. J. A. YOUNG, NEW YORK.
One quart milk, one-half pint sugar, one ounce Cox,s gela-
tine, three eggs (beaten separately), two tea-spoons vanilla.
First dissolve the gelatine in one-half pint milk, beat sugar and
eggs together, afterwards heat them well in the gelatine and
milk, then beat the quart of milk and slowly pour it over the
above, put all on the fire and stir well until most boiling; pour
in a large bowl, whipping in stiff, the whites and vanilla. If
you wish chocolate blanc mange, use four large table-spoons
of grated chocolate, and mix it with the sugar and eggs.
BAKED APPLES.
MRS. RICE, PULASKI.
Pare your tart apples, take out cores, fill with sugar and a
good lump of butter in each apple, put them in a pan with a
little water, bake until tender; baste it often with the syrup
while baking. Serve with cream.
BOILED RICE.
MRS. J. A. YOUNG, NEW YORK.
Boil your rice and put in cups to get cold; when served
turn out on a deep dish, make an indentation in the top, put in
either jelly or fruit, and pour a rich, soft custard over them.
STB A WBERR Y SA VCE.
MRS. KYLE
One quart strawberries, two tea-cups sugar (granulated),
one-half tea-cup butter, one egg (white only), one table-spoon
John H. Brown, dealer in Choice Meats, Poultry aud Veg-
, elables, No. 13 Washington place,
East Orange.


86 DESSERTS, ICES, ETC.

flour, one-half cup boiling water, vanilla to taste. Put the ber-
ries and one cup of the sugar together in a bowl, mash some
of the berries, then beat rest of the sugar, butter and egg to a
cream, mix the flour with the boiling water; add these with
the vanilla to the berries just before serving. Eaten with cot-
tage pudding.
CLARIFIED APPLES.
A FRIEND, PHILADELPHIA.
Core and pare ten apples, which must be hard and solid,
(weigh apples after prepared); make the syrup with half the
weight in sugar, boil hard some minutes before putting the
apples in. after which it must not be stirred. When the syrup
has boiled through them they will look clear, and are then
ready to be taken out. Flavor with lemon if desired.
PUFF OVERS.
MRS. E. B. PAUL, PHILADELPHIA.
One pint sweet milk, two eggs, (well beaten) three and one-
half cups flour, one and one-half tea-spoons salt. Beat eggs
very light before adding milk and flour; the whole well beaten
free from lumps before putting in the cups. It is best to pour
the milk and eggs on the sifted flour by degrees to avoid
lumps. Have your cups heated and well buttered and fill one-
third full with the batter.
CHOCOLATE CUSTARD.
MRS. E. B. PAUL.
One quarter of a pound prepared chocolate, (grated) one
quart milk, three table-spoons sugar, eight eggs (well beaten).
Mix chocolate and milk to a thick paste; boil one-quarter of
H. J. Condit, dealer in Staple and Fancy Groceries, Foreign and
Domestic Fruits, Cigars, etc.. Main street, opposite Pros-
pect street. Fast Orange. Telephone Sj.


DESSERTS, ICES, ETC. 87
an hour; while warm stir in the sugar, then set it away to cool,
then heat eggs and stir into the mixture. To be baked in
cups and served with a maccaroon on each cup.
WAFFLES.
MRS. E. B. PAUL.
One quart milk, two eggs, one tea-spoon soda, one tea-
spoon cream of tartar, good pinch of salt, lumps of butter
(melted); flour enough to make a batter.
VELVET CREAM.
MRS. S. W. WHITTEMORE.
One lemon, one pint boiling water, one-half ounce of Ameri-
can isinglass or gelatine, two pints cream. Squeeze lemon
and make thick with sugar. Pour boiling water over isinglass
or gelatine; then stir in slowly the cream; add a little wine
and pour in forms to either cool or freeze.
APPLE FLOAT.
MRS. S. W. WHITTEMORE.
Take green apples, pare and stew them, pass through a
seive and sweeten lo taste. Allow to five table-spoons of this
prepared apple the white of one egg. Eaten with cream and
sugar.
RAISIN JELLY SAUCE.
MRS. KYLE, EAST ORANGE.
One-half ponnd table raisins (stoned) one pint cold water,
two small cups granulated sugar, one cup sherry wine, Put
the raisins in the pint of cold water; then put them on to boil;
when raisins are tender add the sugar. Soak the gelatine in a
little less than one pint of cold water; when soaked add to the
Harrison &* Burchan, dealers in Beef, Mutton, Lamb, Veal
and Pork, Poultry, Game and Vegetables, j6l Main
street. East Orange.


88 DESSERTS, ICES, ETC.
K
hot raisins, stirring until dissolved: take off the fire; add the
wine. To be served with boiled custard flavored with lemon.
COFFEE JELLY.
MRS. STEARNS, BROOKLYN.
Two-thirds box of gelatine, one and one-half cups water,
two cups sugar, three-quarters pint coffee (strong). Soak the
gelatine in the water ten minutes; then add sugar; then pour
the coffee over, boiling hot. Strain and put in moulds.
CREAM FOR DESSERT.
MRS. STEARNS, BROOKLYN.
Twelve ounces isinglass, one pint sweetened cream. Dis-
solve the isinglass in a little water; boil the cream sweetened;
stir in the isinglass. When nearly cold pour in a glass dish,
in which is apricot or raspberry jam. Serve with delicate cake.
AMERICAN CREAM.
MRS. JOHN WELLS, NEW YORK.
One quart milk, five eggs, two cups sugar, one-half box gel-
atine (Cox,s), brandy or vanilla to suit your taste. Put the
gelatine to soak in a glass of milk two hours before using, then
put it in the quart of milk and let it come to a boil. Beat
yolks of the eggs with one cup of the sugar until very light,
then stir it in the milk and let it come to a scald (not boil);
beat the whites with the other cup of sugar quick as possible,
and pour the milk in that very slowly, stirring it all the time.
Must be eaten with sweetened cream. Best to make it the
day before you eat it.
There is no more delightful, healthful or refreshing beverage
than tea, when it can be obtained in its original
purity as the O. &* O. Tea contains.


DESSERTS, ICES, ETC. 89
WHIPS.
MRS. W. T. WHITTEMORE, NEW YORK.
One quart cream, three lemons, whites of three eggs, one
and one-half table-poonfuls rose-water, one-half tumbler wine,
sweeten to the taste. Slice the lemons thin and cover them
well with 'sugar, let them stand three or four hours; put
the cream in a deep dish and sweeten it, pour the juice of the
lemons into the cream, stirring all the time; add the other ar-
ticles and beat all until it will pile up high on a flat dish.
PINEAPPLE OMELETTE.
MRS. GEORGE BAYLES, ORANGE.
Use fresh pineapple, peeled and grated, and confectioners,
or XXX powdered sugar. Separate the yolks from the whites
of four eggs. With the yolks mix a table spoon of sugar and
tea-spoon of pineapple juice. Put a frying pan over the fire
with a tea-spoonful of butter to melt; beat the whites to a
stiff froth lightly, mix them with the yolks and sugar. Put
the omelette into the hot pan and.set over a gentle fire. As
the bottom cooks lift it with a fork and throw it lightly to one
side of the pan; when all the omelette is cooked soft mass it
all upon the side of the pan opposite the handle, lay the grated
pineapple in the center and turn the omlette out by reversing
the pan over a hot dish. Before trying to turn out the omlette
loosen from the pan everywhere by running the fork under it,
so that the surface will be unbroken. Dust it with powdered
sugar and serve it hot for dessert. Very good when there is not
time for making an elaborate dessert, or in hot weather. It will
take one-quarter of an hour to make.
Bailey, Everitt &* Co., Library Building, Orange, deal only in
the finest grades of Family Flour. Sussex
Buckwheat in season,


<}2 PUDDINGS AND PIES.
bake in an]undercrust. Beat the whites with four table-spoons
powdered sugar. Cover pie and brown in oven.
FRUIT PUDDING.
MRS. J. B. B., EAST ORANGE.
One cup sweet milk, one cup chopped suet, one cup raisins,
.one-half cup currants, sugar, one-half cup molasses, one-half
even tea-spoon soda, mixed in the flour; salt. Add flour
sufficient, but not two stiff. Tie in a cloth, leaving room to
swell, boil three hours. Wine sauce. This pudding will be
found delicious without butter or eggs.
HASTY PUDDING.
MRS. J. A. YOUNG, NEW YORK.
One quart of milk, four eggs, three table-spoons of corn-
starch and pinch of salt. When the milk is boiling add corn-
starch (moisted in cold water) and salt. When well blended
add the eggs; stir until cooked; remove quickly.
PUFFET.
MRS. J. G. WEBSTER, ALBANY.
One quart of milk, ten eggs, two coffee cups of sugar, one
coffee-cup of butter, twelve coffee cups of flour, two nutmegs
(grated), three-quarters of a cup of yeast. Make the day be-
fore needed; put away to rise. When ready to bake turn into
buttered baking pans, stirring as little as possible. Bake one
hour. Can be steamed and eaten with sauce.
VICE-CHANCELLOR-S PUDDING.
MISS H. CHITTICK, EAST ORANGE.
Boil a pint of milk and cream, pour k on a slice of bread,
sufficient to thicken it, beat up- four eggs with a couple of the
Drink O. 6- O. Tea.
The choicest and most economical.


PUDDINGS AND PIES. 9J.
whites in a glass of brandy, adding sugar and spice to your
taste; put it into a buttered shape, and set it in a pan of boil-
ing water. Half an hour boils it.
FANCY APPLE P UDDING.
MRS. A. L. CLEMENTS, EAST ORANGE.
Pare some apples (greenings best), take cores out, stew
them with sugar and lemon peel, beat well four eggs, add to
them one cup bread crumbs, sugar and nutmeg. Lay the
stewed apples in the bottom of a dish and cover with the
bread crumbs; put some pieces of butter on the top. Bake
in a quick overi; when done turn it upside down on a flat
dish. Before serving sift powdered sugar over the apples.
"NON PAREILr
MRS. S. W. WHITTEMORE.
One quart milk, one pint bread crumbs, yolks of four eggs;
one cup sugar, butter size of an egg, rind of one lemon.
Baked in the dish you serve it in. When cold spread jelly or
preserves over the top quite thickly, then beat the whites of
the eggs very stiff, add two-thirds of a cup of powdered sugar,
juice of one lemon, spread it over the jelly for a meringue;
brown quickly in the oven. Eaten cold.
SNO W P UDDING.
MRS. WM. H. SMITH, NYACK.
One ounce Cox,s gelatine, one pint cold water, three eggs,
three lemons (juice only), pulverized sugar, to suit taste. Soak
gelatine in the water for ten minutes; put it over the fire, stir
all the time, remove it as soon as dissolved ; when nearly cold
beat to a stiff froth, with an egg beater in a cool place. Beat
John H. Brown, dealer in Choice Meats, Poultry and Veg-
etables, No. ij Washington place,
East Orange.


94 PUDDINGS AND PIES.
whites of eggs to a stiff froth, add it to the gelatine together
with the lemons and sugar; mix the whole well together, then
pour in a mould and set to get cold. Serve it on a dish with
soft custard, made with the yolks of the eggs.
APPLE PUDDING.
MRS. J. A. YOUNG, NEW YORK.
One half peck pippins, one-half loaf bread, one-half pound
butter, one and one-quarter pound sugar, one table-spoon all-
spice, one table-spoon cinnamon, one-half nutmeg. Grate
bread, chop apples; have layer of bread, butter, sugar, layer
of spices and apples; let last layer be bread. When put in
the oven for one hour, have a plate covered over it, then take
plate off and let it bake two hours. To be eaten cold.
RICK PUDDING.
A FRIEND.
Two table spoons rice, one quart milk, three table-spoons
sugar, butter size of a nutmeg, one-half teaspoon salt. Wash
rice well, and let it stand awhile in cold water before using it.
As soon as the top forms, cover the pudding, to keep it from
burning, until the rice bakes.
TAPIOCA PUDDING.
ANOMYMOUS.
Six table-spoons of tapioca, (soaked over night) one quart
milk, four eggs, (beaten separately) little salt, one table-spoon
corn starch, one cup sugar. When the milk gets scalding hot
stir in the yolks of the eggs, salt, corn starch and sugar.
When they come to a boil, stir in the tapioca; let it boil up
again; afterwards stir in the whites of the eggs, well beaten.
Let it get ice cold.
H. /. Condit, dealer in Staple and Fancy Groceries, Foreign and
Domestic Fruits, Cigars, etc., Main street, opposite Pros-
pect street, East Orange. Telephone 83.


96 PUDDINGS AND PIES.
and milk. Then the whites beaten stiff. Baked in a dish
lined with .a puff paste. Bake three-fourths of an hour.
DELMONICO PUDDING.
MRS. L. D. CLARK, EAST ORANGE.
One quart milk(let boil), three tablespoons corn starch, wet
in cold milk, yolks of five eggs well beaten, stirred into the
boiling milk. Pour in pudding dish; bake twenty minutes.
Beat whites of eggs stiff with three table-spoons of sugar and
put on top; set in oven to dry. Eat with cream and sugar.
HER MAJESTY-S PUDDING.
MRS. A. M. WASHBURN, EAST ORANGE.
One-half box gelatine, one-half cup cold water, one quart
milk, four eggs, (yolks) one cup granulated sugar, one tea-
spoon vanilla. Soak gelatine in the cold water for one hour.
Have the milk boiling in farina kettle; beat the eggs light
with sugar. Stir it into the milk, letting it all boil three min-
utes, stirring constantly. Take care that it does not boil
longer than to thicken, or it will curdle; then add gelatine
and vanilla; then strain into a mould; set aside to harden.
THE SA UCE.
Three eggs, (well beaten) six table-spoonfuls cream,
(whipped) three table-spoons powdered sugar. Beat all well;
flavor with sherry or brandy. Pudding for six persons.
BAKE WELL PUDDING—THE VERY BEST.
MISS CHITTICK, EAST ORANGE.
Line a dish with puff paste, and spread over it a variety of
preserves along the bottom, some strips of candied lemon;
Drink O. 6- O. Tea.
The choicest and most economical.


98 PUDDINGS AND PIES.
very fine, one tea-spoon salt, one tea-spoon baking powder.
Thicken this with sifted flour to about the consistency of cake
batter. Boil in pudding mould for three hours.
SAUCE.
One cup cider, one cup sugar; butter the size of an egg, one
table-spoon corn starch, dissolved in a little water, flavoring to
taste. Let the sauce boil for five minutes, stirring all the
while. Serve hot.
CHO CO LA TE P UDDING.
MRS. W. T. WHITTEMORE, NEW YORK.
Four slices of bread, soaked in water, drain off the water,
add one quart milk, three eggs, butter size of an egg, one-half
a cake sweetened chocolate (grated). Mix thoroughly and
bake.
FIG PUDDING.
MRS W. T. WHITTEMORE, NEW YORK.
Five ounces suet, (chopped fine) four ounces bread, (grated)
four ounces sugar, four ounces candied lemon, (cut in small
pieces) four eggs leaving out whites of two, about a breakfast
cup milk, in which boil a stick of cinnamon, a tea-cup of figs,
cut in small pieces. Mix all well together; put in a well but-
tered mould; boil four hours.
ROLY POLY PUDDING.
MRS. OXHOI.M, YONKERS.
One pint milk, (sour is preferable) one tea-spoon soda, two
tea-spoons cream of tartar, (if milk is sweet) if not; one-half
tea-spoon cream tartar, salt, piece of lard, size of an egg, suffi-
cient flour to make it the consistency of soda biscuits; rolling
The best of Meats, Poultry and Game in season at O. P. Crane-s,
11 Cone street. Orange. The choicest cuts skillfully
prepared and promptly delivered.


IOO PUDDINGS AND PIES.


roll it and spread with any kind of sliced fruit, berries, mar-
malade, or currant jelly, keeping two inches from the edges;
roll it, secure the ends by turning them over. Boil in a floured
cloth that has been dipped in hot water. Boil one and one-
half hours or steam two hours without a cloth.
AN ATTRACTIVE PUDDING.
MRS. R. E. SMITH, PLAINFIELD.
Four eggs, one pint milk, little salt, sugar to the taste; use
pink gelatine. Make a boiled custard with the yolks of eggs
and milk. Soak a box of gelatine in a little cold water, about
half an hour, then pour over it about three-quarters of cup of
boiling water. When the custard is cold add the gelatine,
and the T.-hites of eggs well beaten. Flavor with vanilla, stir
all together, and pour in the moulds. It will settle in three
layers, making an attractive pudding of delicate flavor.
CARROT PUDDING.
MRS. S. W. WHITTEMORE.
One coffee-cup grated carrot, one coffee-cup grated potatoes,
one coffee-cup raisins (stoned), one coffee-cup flour, one coffee-
cup New Orleans molasses, scant tea-spoon of soda dissolved
in hot water, cinnamon, cloves, allspice to the taste. First put
the raisins in the flour, then carrots, then potatoes, then add
the molasses and spices, and then the soda; boil three hours.
If boiled in a mould, be sure and butter it well.
BREAD PUDDING.
MRS. J. A. YOUNG, NEW YORK.
One-half loaf baker,s bread, one pint boiling milk, four
eggs, one tea-spoon cream of tartar, one-half pound raisins
Drink O. & O. Tea.
The choicest and most economical.


PUDDINGS AND PIES. IOI
(stoned), pinch of salt, just flour enough to hold together.
Boil one hour, flour inside of bag well. Bake three-quarters of
an hour. Butter dish well before putting pudding in.
BOILED CHERRY PUDDING.
MRS. E. SOUTHARD, PEEKSKILL.
One pint milk, one pint flour, three eggs, little salt, three
tea-spoonfuls baking powder, one quart cherries. Boil one
hour or steam two hours. Any kind of berries can be used.
CORN STARCH PUDDING.
MRS. WM. H. SMITH, NYACK.
One quart milk, six table-spoons corn-starch, three eggs,
little salt, flavor with lemon. Stir well the corn-starch and
milk together, then add salt and eggs, last of all lemon; boil
until it thickens. When little cool put in moulds. Be sure to
have moulds wet with cold water first.
SA UCE FOR P UDDING.
One table-spoonful corn-starch, one egg, one quart milk,
little salt. After being well blended, boil a few minutes.
WHOR TLEBERR Y P UDDING.
MRS. E. SOUTHARD, PEEKSKILL.
One loaf bakers, bread, one quart milk, five eggs, little salt,
one and one-half pints berries, little flour. Cut bread in slices
throw milk boiling hot over it, cover until cool, then mash bread
very fine; add eggs well beaten, also salt to be added, then
berries and flour. Boil two hours; be sure to flour inside of
bag well.
John H. Brown, dealer in Choice Meats, Poultry and Veg-
etables, No. IJ Washington place.
East Orange.


104 PUDDINGS AND PIES.
forty sweet almonds and six bitter almonds, blanched and
bruised. Cook the rice one hour in the milk; mix all well
and beat slowly; when cold spread jelly on the top, then beat
the whites of the eggs with five table-spoons powdered sugar.
Put in the oven to brown quickly.
SPONGE PUDDING
MRS. STEARNS, BROOKLYN.
Two ounces flour, two ounces sugar, two ounces butter, one
pint milk, three eggs (beaten separately). Boil sugar, butter
and flour well together; then stir in the milk gradually; set
this mxture in a kettle of boiling water until it thickens. Let
that cool; then add the eggs well beaten; flavor with vanilla.
Place in a pan of water and bake fast thirty minutes.
MACCAROON PUDDING.
MRS. STEARNS, BROOKLYN.
Roll eighteen maccaroons very fine, make a soft custard,
flavor, and pour over maccaroon crumbs while hot. Bake if
you wish.
LEMON PIE.
MRS. CHARLES STOTT, HUDSON.
Two lemons (grated rind and juice), two large cups sugar,
two very small cups boiling water, two large table-spoons flour
blended in water, two eggs, piece of butter size of an egg
(melted); makes two pies, no upper crust.
COCOA NUT PIE.
MRS. J. A. YOUNG, NEW YORK.
Four soda crackers (rolled fine), six eggs, one cocoanut
(grated), three pints milk. Boil cocoanut in the milk twenty
Remember thai it takes less of O. /S* O. Tea to make
a drawing than it does of any
other iea.


PUDDINGS AND PIES. 105
minutes. When off the fire and a little cool, add the eggs and
crackers. Bake as a custard pie, with no upper crust.
POTATO PIE.
MRS. R. E. SMITH, PLAINFIELD.
One Irish potato (pare and grate), one lemon (juice and
rind), one cup water, one cup sugar. Stir all together, bake
with upper and under crust.
LEMON PIE.
MRS. E. SOUTHARD, PEEKSKILL
Yolks of four eggs, (well beaten) one coffee-cup sugar, one
coffee-cup cold water, juice of three lemons and rinds of two,
(grated.)
MINCE PIE.
MRS. J. A. YOUNG, NEW YORK.
Four pounds beef, (the round) three pounds currants,
(washed and stemmed) six pounds raisins, (stoned) one and
one-half pounds citron, (cut fine) six ounces candied orange
peel, (cut fine) six ounces candied lemon peel, (cut fine)
cloves, allspice, cinnamon, sugar, and brandy to the taste-
Put meat in boiling water with a little salt and simmer until
tender; when cool chop fine; then add all the other ingredi-
ents; pack away firm and cover elose; for three pies. Take
a pint bowl of the above, add one bowl chopped apples, three
pints sweet cider. Cook until raisins are tender; cook the
day before you make the pies. When you make the pies,
add sugar, allspice, cloves, brandy, and cider if necessary.
PUFF PASTE.
MRS. J. A. YOUNG, NEW YORK.
One pound butter, one pound flour, little salt, 2 gills ice
Pure Spices of extra strength and Flavoring Extract of the
purest quality at Bailey, Everitt &* Co.'s,
Library Building, Orange.


106 PUDDINGS AND PIES.
water, one egg (yolk). Wash the salt from the butter; make
a wall of the flour on the board; pour the water and egg; mix
well and handle lightly until a ball; flatten with roller ; make
ball of butter; put it in the center of flour; roll and turn
three times; be careful not to have butter break through in
rolling. Stand in the refrigerator two hours before using.
SQUASH PIE.
One gill pumpkin, (stewed very dry) one gill milk, one egg,
pinch of salt, little cinnamon or cloves, sweeten to' taste.
PIE PASTE.
One quart flour, one-half pound lard, one-half pound butter,
little salt. Beat flour and lard to a powder, add the salt and
stir enough ice water to make it a paste. Divide the butter
in three parts; roll out the paste three times, spreading the
butter on in small bits each time. Always roll from you;
makes four pies.
LEMON PIE.
MRS. E B PAUL, PHILADELPHIA.
One lemon, three eggs, three-fourths tea-cup sugar, one
table-spoon flour, one table-spoon butter, water to thin it a
little; makes one pie.
LEM*ON PIE.
MRS. L. D. CLARK, EAST ORANGE.
One lemon, (grate the peel off before opening) one tea-cup
sugar, one table-spoon flour, one teacup cold water, one egg.
Beat the egg, sugar and flour together ; add the water; steam
over boiling water, until thick. Bake the crusts separately;
putting the top crust lightly on, that it may be removed after
baking; then fill with the custard.
For Choice Meats, cut in a skillful manner and properly prepared
for cooking, send an order to O. P. Crane, 11 Cone street, near
^ Main street. Orange. Fresh Poultry and Game in season.


PUDDINGS AND PIES. 107
BOSTON CREAM PIE.
MRS. STEARNS, BROOKLYN.
One small cup white sugar, one table-spoon butter, two
cups flour, one egg, one cup milk, two teaspoons cream of
tartar, one tea-spoon soda, little salt. When cold slice and
spread with cream, made as follows: one pint milk, two table-
spoons flour or corn starch, little salt, sugar and flavor to taste.
COCO AN UT PUDDING.
MRS. KYLE, EAST ORANGE.
One cocoanut, (grated) six eggs, (beaten separately) one
and one-half cups powdered sugar, two table-spoons flour, one
pint milk, three ounces butter, salt. Take out whites of three
eggs for meringue. Beat eggs and sugar light together;
dredge the flour in; then add the cocoanut, milk, salt but-
ter and grated lemon peel; bake in moderate oven about
three-quarters of an hour, in a deep dish. Meringue added
then, and browned; use two table-spoons of sugar to whites of
three eggs.
VANILLA SAUCE.
MISS MAMIE COLLARD, JEYSEY CITY HEIGHTS.
Whites of two eggs, yolk of one, half cup powdered sugar,
one tea-spoon vanilla, three table-spoons milk. Beat the
whites of eggs to a stiff froth; next, beat in the sugar, then the
yolk of the egg, then the vanilla and milk; beat all well
together and serve immediately. This sauce is for light pud-
dings.
Imported and Domestic Fancy Groceries delivered in the Oranges
and vicinity at N. Y. prices. J. H. Gedney S-» Son. East Orange.
Orders by Mail or Telephone 2gJ promptly attended to.


108 PUDDINGS AND PIES.
HOME MADE SA UCE.
MRS. J. A. YOUNG, NEW YORK.
One and one-quarter pounds sugar, one pint water, four
ounces butter, nutmeg. Boil gently over one hour, not hard.
VANILLA SA UCE.
MRS. J. A. YOUNG.
One-half pint milk, three ounces sugar, three eggs (yolks),
vanilla to taste. Boil milk and sugar together; while boiling
hot throw over the eggs, then put on fire until it thickens;
add flavoring last.
MERING UE.
Three table-spoons of powdered sugar to the white of one egg.
HOT WINE SAUCE.
MRS. E. SOUTHARD, PEEKSKILL.
One gill butter, three gills sugar, one-half pint boiling water,
one.table-spoon corn-starch (well blended), one-half gill bran-
dy. Put sugar and water in farina boiler; when boiling hot,
add butter; when melted, add corn-starch ; boil hard ten or fif-
teen minutes. When taken off the fire add brandy.
WINE SA UCE.
MRS. S. W. WHITTEMORE.
One-half cup butter, two and a half cups powdered sugar -
two wine glasses wine, one-half cup boiling water, one tea-
spoonful nutmeg. Work the butter and sugar well, moistening
as you go with boiling water. Boil long and hard until of a
creamy mixture. Set the dish in a pan of boiling water, stir
frequently until hot. Stir rapidly before serving; it should be
as white as milk.
Drink O. &» O. Tea.
The choicest and most economical.


PUDDINGS AND PIES. IOO
SA UCE FOR PL UM OR FR UIT P UDDING.
MRS. STEARNS, BROOKLYN.
Little grated nutmeg, one cup sugar, one-half cup butter,
one egg (beaten separately), one table-spoon flour, two-thirds
cup brandy or wine made quite hot. Beat sugar, butter, flour
and yolk of egg well together, then add wine or brandy. Stir
in last the white of egg well beaten, and nutmeg.
LIQUID SAUCE.
MRS. STEARNS, BROOKLYN.
Six table-spoons sugar, ten table-spoons water, four table-
spoons butter, two table-spoons wine, two table-spoons brandy,
little nutmeg."
PUDDING SAUCE.
Three table-spoons sugar, one table-spoon butter, one egg,
one table-spoon sherry, one tea-spoon vanilla. Just before
serving pour on some boiling water.
John H. Brown, dealer in Choice Meats, Poultry and Veg-
etables, No. ij Washington place,
East Orange.


CAKES.
CAKES.
"My rule? Why, certainly! Itts queer;
But no one ever eats that cake,
Who does not ask me for my rule—
(How much to use, how long to bake.)
"If you should have good luck, Itm sure
You woi.tt regret the pains you take;
But after all itts ludgment, more
Than quantity, that makes the cake."
SPONGE CAKE.
MRS. E. E. CLAPP, EAST ORANGE.
Two cups sugar, two cups flour (doubly sifted), six eggs,
salt, one lemon (juice and rind). Mix whites of eggs with the
sugar, then add the yolks, next the flour, and last the lemon.
NUT CAKE.
"THE RIVER FARM" (DELAWARE WATER GAP.)
One cup walnuts, one cup sugar, one cup flour, three eggs,
scant one-half tea-spoon soda, scant one tea-spoon cream of
tartar. Beat very light and drop a tea-spoon of the cake bat-
ter in a well-greased tin, putting some nuts on each, giving
H. J. Condit, dealer in Staple and Fancy Groceries, Foreign and
Domestic Fruits, Cigars, etc.. Main street, opposite Pros-
pect street, East Orange. Telephone 83.


CAKES. 11 I
plenty of room to spread. Bake in a quick oven. Roll into
"finger rolls" immediately, while hot. If the nuts are small,
they will roll better.
FAMOUS SPONGE CAKE.
"THE RIVER FARM " (DELAWARE WATER GAP.)
Seven eggs, three-quarters pound sugar, one-half pound
flour, one-half cup water. Put the water on sugar and boil
until clear; beat the whites stiff and drop the yolks one by one
into them; add the boiling hot sugar and water, stirring slowly
all the time, until the whole becomes perfectly cold. Then
stir in the flour lightly and bake in a moderate oven one hour.
(Never less than an hour, or it will fall).
"GRANDMA,S" CRULLERS.
MRS. S. W. WHITTEMORE.
One cup butter, two cups sugar, one cup milk, two or four
eggs, one tea-spoon saleratus, flour to make a stiff dough,
nutmeg to taste. Fry in boiling lard.
CHOCOLATE CAKE.
MRS. STOKES, EAST ORANGE.
Small half cake of Baker,s chocolate, half a cup of sweet
milk, yolk of one egg. Boil together until thick. When cool
add two eggs, half cup of milk, half cup of butter, one large
cup sugar, two cups flour, one tea-spoon soda, one tea-spoon
vanilla; bake in hot even.
WALNUT WAFERS.
MISS. KATHERINE BAYLES, ORANGE.
One-half pint brown sugar, one-half pint walnuts (or hickory),
three table-spoons flour, one-third tea-spoon salt, two eggs.
Harrison <S-» Burchan, dealers in Beef, Mutton, Lamb, Veal
and Pork, Poultry, Game and Vegetables, 361 Main
street, East Orange.


112 CAKE.
Beat the eggs, add sugar, salt and flour, then the nuts. Drop
a teaspoon of this mixture not far apart on a buttered pan.
Bake in hot oven.
GINGER COOKIES.
MRS. J. A. SWEETSER, BRICK CHURCH.
One cup butter, one cup sugar, one cup molasses, one table-
spoon salt, one table-spoon vinegar, one table-spoon ginger,
one tablespoon cloves, one egg, one tea-spoon soda. Mix
with flour, stiff enough to roll out very thin. Bake quickly.
"These will keep for months, and grow better all the time."
HARRISON CAKE (FR UIT CAKE.)
MRS. J. A. SWEETSER.
One and one-half cups butter, two cups brown sugar, one
cup molasses, five eggs, one and one-half cups sweet milk, one
tea-spoon soda, five cups flour, one and one-half tea-spoon
cinnamon, one and one-half tea-spoon mace, one tea-spoon
cloves, one pound each of raisins and currants (more, if you
wish), one glass of wine or brandy, one pound of citron if
desired.
MOUNTAIN CAKE.
MRS. CHARLES STOTT, HUDSON.
One pound sugar, one-half pound of butter, five eggs, one-
half a nutmeg, one-half a wine glass Maderia wine, one coffee
cup sweet milk, nor quite one pound of raisins (stoned) little
cinnamon, one-half a tea-spoon saleratus dissolved in a little
milk, two heaping tea-spoons cream of tartar, little over one
pound flour.
Drink O. &> O. Tea.
The choicest and most economical.


CAKES. 113
LEMON CAKE.
MRS. J. A. YOUNG, NEW YORK.
One coffee-cup butter, three coffee-cups sugar, five eggs,
one tea-spoon saleratus, one coffee-cup milk, one lemon, (juice
and rind), four coffee-cups flour. Beat whites and yolks of
eggs separately, and dissolve the saleratus in a little milk.
WALNUT CAKE.
MRS. E. M. HEISER, NEWARK.
Two-thirds cups butter, two cups sugar, three eggs, juice of
one lemon, one cup milk, three cups flour, three even tea-
spoons baking powder, three-quarters of a cup nuts, (two
pounds) pinch salt. Cream the butter and sugar; then add
the milk, the yolks of the eggs well beaten, then the flour and
the whites of the eggs beaten to a stiff froth. Lastly the nuts,
chopped and sprinkled with flour. Ice the cake, cut icing in
squares and in each square put half a walnut. Bake in
moderate oven.
FRENCH CAKE.
MRS. E. SOUTHARD, PEEKSKILL.
One coffee-cup butter, two coffee-cups sugar, one coffee-cup
sweet milk, three eggs, four coffee-cups flour, two tea-spoons
baking powder. Beat whites and yolks separately. Good
made in small patty pans.
FRUIT CAKE.
MRS. E. J. PAUL, PULASKI.
Two tea-cups butter, two tea-cups molasses, six eggs, two
tea-cups brown sugar, one tea-spoon saleratus, one-half cup
sour milk, four pounds raisins (stoned) two and one-half
For Fine Tea and Fresh Ground Coffee, Bailey, Everitt 6-»
Co., Library Building, Orange,
are celebrated.
8


CAKES. 115
spices, then molasses and coffee. Sift the baking powder into
flour and add alternately with fruit; mix well. Makes two
good loaves.
FRUIT CAKE.
MRS. STAATS S. MORRIS, EAST ORANGE.
One and a quarter pounds butter, two and a-half pounds
sugar, one and a-quarter pounds flour, four pounds stoned
raisins, three pounds currants, ten eggs, two nutmegs, one
table-spoon cloves, one table-spoon cinnamon, little mace, two
wine-glasses wine, one wine-glass brandy, citron, if you like.
An old and nice recipe.
DOUGHNUTS.
BRICK CHURCH.
One and one-half tea-cups sugar, one-quarter cup butter,
one large tea-cup milk, two well-beaten eggs, one-half grated
nutmeg, salt-spoon salt. Thicken with prepared flour; roll
out an inch in thickness ; cut with a wine-glass and drop in
boiling lard; To prepare the flour for same: Three pounds
flour, two tea-spoons soda, four tea-spoons cream of tartar;
mix thoroughly and sift.
BOSTON SPONGE CAKE.
MRS. STAATS S. MORRIS.
One and one-quarter pounds of sugar, one and one-quarter
pounds of eggs, three-quarters of a pound of flour (sifted),
rind and juice of one lemon. Beat whites till you can turn
them over without dropping; beat yolks brisk, then add to
yolks sugar and lemon; beat this very quick and add to the
whites; give this all another beating, then add the flour very
lightly. This quantity will make three pans; a slow oven
the first ten minutes, then quicken the heat.
Imported and Domestic Fancy Groceries delivered in the Oranges
and vicinity at N. Y. prices. J. H. Gedney <S-» Son, East Orange.
Orders by Mail or Telephone 293 promptly attended to.


CAKES. 117
COOKIES.
MRS. STOKES, BRICK CHURCH.
One cup light brown sugar, one cup butter, two eggs, scant
half tea-spoon soda, dissolved in one table-spoon milk, flour
enough to roll out very thin. Cut round; roll in powdered
sugar before using.
SNOW CAKE.
E. M. A., BRICK CHURCH.
Whites of eight eggs, three-fourths cup butter, two cups
sugar, one-half cup milk, two and one-half cups pastry flour,
one-half tea-spoon soda, one-half tea spoon cream of tartar,
one tea-spoon extract almond. Mix soda and cream of tartar
with the flour. Rub the butter alone to a cream; add sugar
and beat again; add milk and Ilour alternately, little at a
time; beat well; lastly, the beaten whites and the almond.
Bake in two small pans in moderate oven.
TIP-TOP CAKE.
MRS. K. SOUTHARD, PKEKSKILL.
Half coffee-cup sugar, half coffee-cup butter, one coffee-cup
milk, two and a-half coffee cups flour, two eggs, two tea-spoons
cream of tartar, one tea-spoon soda. Sift the cream of tartar
in the flour and dissolve the soda in the milk.
FRUIT CAKE.
MRS. JOSEPH FISHKR, NEW BRUNSWICK.
One and a-half pounds flour, one and a-half pounds butter,
two pounds brown sugar, five pounds stoned raisins, three
pounds Zante currants, eighteen eggs, one and a-half pounds
citron, one ounce mace, one table-spoon cinnamon, two tea-
spoonfuls cloves, one coffee-cup molasses, half pint brandy.
John II. Brown, dealer in Choice Meats, Poultry aud Veg-
etables, No. rj Washington place.
East Orange.


Il8 CAKES.
VANILLA WAFERS.
MRS. STOKES, BRICK CHURCH.
One cup butter, two cups sugar, two eggs, two tablespoon-
fuls milk, five cups flour, half tea-spoon saleratus, two table-
spoons vanilla. Roll very thin; cut the squares when taken
from the oven.
JUMBLES.
MRS. E. SOUTHARD, PEEKSKILL.
Two coffee-cups sugar, half coffee-cup butter, two eggs, half
cup water, two tea-spoonfuls cream of tartar, one tea-spoonful
soda.
WELCOME CAKE.
MRS. E. SOUTHARD.
Half coffee-cup sugar, half coffee-cup butter, three eggs,
one tea-spoon cream of tartar, half tea-spoon soda, half coffee-
cup sweet milk, half pound stoned raisins, three tea-cups flour.
Beat whites and yolks separately; stir butter and sugar to a
cream, then add the yolks, then dissolve the soda in the milk,
and add that to the cake. Sift the cream of tartar, in the
flour; be sure and warm the raisins a little and flour them be-
fore putting them in the cake. Add the whites after the yolks-
MOLASSES CAKE.
MRS. A. M. WASHBURN, EAST ORANGE.
One tea-spoon soda, one teaspoon ginger, one tea-spoon
cinnamon, one tea-spoon salt, half tea-spoon cloves, half tea-
spoon nutmeg (spices all ground), one cup lard, one cup
brown sugar. Pour over this one cup boiling water, and stir
until the spices, sugar and lard are melted. Then add one
cup molasses; after it has ceased to effervesce sift in slowly
H. J. Condit, dealer in Staple and Fancy Groceries, Foreign ana
Domestic Fruits, Cigars, etc.. Main street, opposite Pros-
pect street, East Orange. Telephone Sj.


CAKES. II9
three large cups flour to make a stiff batter, add last one egg,
well beaten, and one cup raisins. Makes two medium sized
cakes, or one dozen gems, or one loaf cake.
MIXTURE FOR CHOCOLATE CAKE.
MRS. A. M. WASHBURN.
Five table-spoonfuls grated chocolate, two table-spoonfuls
boiling water, half cup milk, one cup sugar, one egg (well
beaten). Dissolve chocolate with the water, add other ingre-
dients, stir all over the fire until it thickens; when cool spread
over and between the layers of cake.
SOFT ICING.
MRS. A. M. WASHBURN.
One egg (white), half cup powdered sugar, one tea-spoon
cold water; mix well together; flavor with lemon juice. For
two cakes.
SPONGE CAKE—EXTRA.
ELI.EN WILD, HUDSON.
Weight of ten eggs in sugar, half the weight of ten eggs in
flour, juice of one lemon. First beat the yolks of eggs very
hard, then beat the whites until stiff; afterwards beat them
well together, then add the juice of the lemon, and lastly stir in
the flour very lightly. To be baked in a quick oven.
COCOANUT CAKE.
MRS. FLAGLER, FALLSBURG.
One pound sugar, half pound butter, six eggs, or whites of
twelve eggs, little salt, one cocoanut, half pound flour. Be
particular and grate the cocoanut over night.
Harrison &* Burchan, dealers in Beef, Mutton, Lamb, Veal
and Pork, Poultry, Game and Vegetables, j6l Main
street. East Orange.


120 CAKES.
r
WALNUT MACAROONS.
MRS. S. W. WHITTEMORE.
One cup walnuts, chopped fine, one cup white sugar, one
egg well beaten, (added the last). Baked in little cakes on
tin sheets.
CHILDREN,S GINGER SNAPS.
MRS. E. SOUTHARD, PEEKSKILL.
One pint molasses, two eggs, one tea-cup milk, one tea-cup
butter, two tea-spoons baking powder, flour to roll out very
thin.
RAISIN CAKE.
MRS. J. A. YOUNG, NEW YORK.
Eight eggs, one pound butter, one pound flour, one pound
sugar, one-half pound raisins (stoned) wine glass brandy, one-
half a nutmeg. Beat whites and yolks separately. Warm
and flour raisins before putting them in the cake.
FRUIT CAKE.
MRS. J. A. YOUNG, NEW YORK.
Twelve ounces butter, three coffee-cups sugar, four eggs,
thirteen ounces flour, one-half pint milk, one-half pint New-
Orleans molasses, one-half tea-spoonful soda, one ounce ground
nutmeg, one ounce ground cloves, one ounce ground mace,
one ounce ground cinnamon, eight pounds raisins (stoned),
two pounds citron (cut very thin), two pounds Zante cur-
rants, one gill brandy, one gill sherry wine.
CREAM PUFFS.
MRS. NEWTON, CONNECTICUT.
One pint water, one-half pound butter, three-quarters pound
flour, ten eggs, pinch salt. Put the water in the farina boiler;
The O. &* 0. Tea is far more economical in use than
any other tea nmv offered both for the
rich and poor.


CAKES. 121
when it boils stir in the flour ; let it boil until perfectly smooth
and quite thick, then add the salt. While it is cooling beat
up the eggs, then stir them in the mixture. Drop on tins
about two inches apart; one table-spoon of the mixture to a
cake.
CUSTARDS FOR THE PUFFS.
Four eggs, one quart milk, one coffee-cup sugar, one coffee-
cup flour; flavor with vanilla. Beat the eggs well separately;
let it just come to a boil.
WAFER JUMBLES.
MRS. J. A. YOUNG, NEW YORK.
Five ounces butter, fourteen ounces sugar, seven ounces
flour, three eggs. To be rolled very thin and baked.
FRIED LAKES.
MRS. A. I . SMITH. ROCHESTER.
Two quarts flour, six tea-spoonfuls baking powder, two cups
sugar, butter size of a hents egg. Mix with milk or water.
Fry in boiling lard.
WHITE FRUIT CAKE.
MRS. ROBERT PAUL, PII.ASKl.
Two cups sugar, two cups butter, one half cup sweet milk,
one cup currants or raisins (stoned), two tea-spoonfuls baking
powder, two cups flour, whites of three eggs.
SPICED DROP CAKE.
MRS. E. SOUTHARD, PEEKSKILL.
One coffee-cup brown sugar, one coffee-cup molasses, one
coffee-cup shortening, one-half cup boiling water, one table-
Bailey, Everitt i!~ Co.. Library Building. Orange, dial only in
the finest grades of Family Flour. Sussex
Buefafheat in season.


122 CAKES.
spoon soda, one table-spoon cinnamon, one table-spoon cloves,
little nutmeg, two eggs. For shortening, use butter, drip-
pings, or both mixed; dissolve soda in the water; use flour to
be stiff enough to drop. Bake in a moderate oven.
FRUIT CAKE.
MRS. E. SOUTHARD.
One coffee-cup butter, two coffee-cups sugar, one coffee-cup
cold water, four coffee-cups flour, three heaping cups fruit
(raisins and currants), two eggs, half coffee-cup molasses, three
tea-spoons baking powder. Spice to taste with cinnamon,
cloves, allspice and nutmeg.
CHOCOLATE CAKE.
VICTORIA E. PAUL, PULASKI.
Two eggs (yolks only) and white of one egg, one cup sugar,
three table-spoonfuls melted butter, two-thirds cup of milk,
one and a-half cups flour, two tea-spoons baking powder.
FROSTING FOR CAKE.
Half cup sugar, two table-spoons water, white of one egg, half
cake Baker,s chocolate. Stir all time until dissolved; let it
boil until stringy, then take it right off; first be sure to have
the white of the eggs well beaten with the grated chocolate,
so as to be ready to stir the sugar in it as soon as you take it
off the fire.
CR ULLERS.
MRS. J. A. YOUNG, NEW YORK.
Half pound butter (good weight), half pound sugar, one
pound six ounces flour, six eggs, one nutmeg.
For Choice Meats, cut in a skillful manner and properly prepared
for cooking, send an order to O. P. Crane, 11 Cone street, near
Main street, Orange. Fresh Poultry and Game in season.


CAKES. I23
COCOANUT JUMBLES.
MRS. J. A. YOUNG, NEW YORK.
Six ounces butter, fourteen ounces sugar, nine ounces grated
cocoanut, two eggs, one and a-half gills milk, half tea-spoon
soda, twelve ounces flour; flavor to taste. May have to add
a little more flour so as to drop.
SOFT GINGER BREAD.
MRS. J. A. YOUNG, NEW YORK.
Two and one-half cups butter, two cups [sugar, two cups
molasses, one cup milk, five cups flour, four eggs, two table-
spoons ginger, one and one-half teaspoon baking powder.
JUMBLES.
MRS. J. A. YOUNG, NEW YORK.
One pound and eleven ounces of flour, one pound butter,
one pound sugar, one nutmeg (grated) one-half tea spoon
soda, one tea-spoon cream of tartar, four eggs. Rolled out,
formed in rings; tops to be dipped in granulated sugar.
ROCHESTER CAKE
MRS. J. A. YOUNG.
Twelve ounces butter, one pound sugar, fourteen ounces
flour, three table-spoons cream, one wine glass sherry, one-half
table-spoon vanilla, (extract) one-half tea-spoon bitter
almonds, whites of eight eggs, one and one-half tea-spoon bak-
ing powder, one cocoanut, (grated) four ounces hickory nuts
or blanched almonds, chopped fine. Cake to be baked as
for jelly cake. Sprinkle nuts on first layer, and cocoanut on
second, so on until the last layer, which must be cocoanut
with some sugar added to it.
Imported and Domestic Fancy Groceries delivered in the Oranges
and vicinity at N. Y. prices. J. H. Gedney &* Son, East Orange.
Orders by Mail or Telephone 293 promptly attended to.


CAKES. I25
cream of tartar, one tea-spoon extract vanilla. Bake forty
minutes in a slow oven, in a tin-pan that has never been
greased. Icing as usual.
SPONGE CAKE.
A FRIEND.
Six eggs beaten separately, half pound sugar, quarter pound
flour. The white of an egg to be reserved for icing.
ORANGE CAKE.
MRS. S. W. WHITTEMORE.
Five eggs beaten separately, three coffee-cups sugar, three-
quarters coffee-cup butter; one coffee-cup sweet milk, four cof-
fee-cups flour, juice of one orange and a little of the rind
(grated), one tea-spoon soda, two tea-spoons cream of tartar.
Place yolks, sugar, butter and the orange juice in a large
bowl; beat until light and creamy. Then add the milk,
whites of eggs beaten to a stiff froth, then flour, soda and
saleratus. Dissolve soda in the milk; bake in jelly pans.
ICING FOR ORANGE CAKE.
One coffee-cup granulated sugar, white of one egg, juice of
one orange. Put the sugar on the stove in just enough water
to moisten; let it boil until clear and will spin a thread. Have
the white of the egg well beaten, and have some one drip the
sugar in while you are beating, and continue to beat until it is
thick and white, then stir in the orange juice; should that
make it too thin add more sugar until thick enough. This
makes a very large and delicious cake.
John H. Brown, dealer in Choice Meats, Poultry and Veg-
etables, No. 13 Washington place,
East Orange.


126 CAKES.
NUT CAKE
MRS. E. B. PAUL, PHILADELPHIA.
One cup butter, two cups brown sugar, three cups flour
five eggs beaten (separately), one pound stoned raisins, one
pint nuts, half cup sweet milk, three tea-spoons baking pow-
der. Flour the raisins and nuts well before mixing; bake two
hours.
GINGER BREAD.
MRS. E. B. PAUL.
Half cup molasses, half cup sugar, half cup butter, two-
thirds cup sour milk, one tea-spoon ground ginger, one tea-
spoon soda. Make as stiff as pound cake.
JUMBLES.
MRS. E. B. PAUL.
One cup sugar, half cup butter, quarter cup milk, one egg,
one tea-spoon baking powder, little cinnamon. Mix quite soft.
CRULLERS—PLAIN.
MRS. E. B. PAUL.
Four eggs, half pound sugar, quarter pound butter, one tea-
cup cream, one nutmeg, one tea-spoon saleratus mixed in the
flour. Flour enough to roll out.
LINCOLN CAKE.
MISS A. COPELAND, BROOKLYN.
Half pound butter, half pound sugar, scant half pound flour,
three eggs, one cup sour cream or milk, half nutmeg (grated),
half tea-spoon cinnamon, half tea-spoon vanilla, half tea-spoon
H. J. Condit, dealer in Staple and Fancy Groceries, Foreign ana
Domestic Fruits, Cigars, etc., Main street, opposite Pros-
pect street, East Orange. Telephone Si.


128 CAKES.
whites, and sugar; beat this well. Lastly, add the flour, in
which put the cream of tartar. The flour must be mixed
lightly, not beaten. Bake fifty minutes. Let cool in pans.
CRULLERS.
MRS. STEARNS, BROOKLYN.
Two cups sugar, one-half cup butter, scant cup milk, three
eggs, two scant tea-spoons Royal baking powder, little salt.
Flour enough to mould.
CR ULLERS.
MRS. STEARNS, BROOKLYN.
One pound sugar, one-half pound butter, one cup milk, four
eggs, little salt, flour to make stiff enough to roll. Flavor to
taste. Boil in hot fat.
DELICIO US CAKE.
MRS. A. M. WASHBURN.
One cup butter, two cups sugar, four eggs (unbeaten), one-
half cup milk, two and one-half cups flour, two tea-spoonfuls
Royal baking powder, sifted, with a small pinch of salt. Rub
butter and sugar to a cream, add the unbeaten eggs, mix well,
then add other ingredients; after mixing all well, add another
one-half cup milk, one-half cup corn-starch sifted; flavor with
nutmeg and grated peel of one lemon. To vary, almond es-
sence or citron and currants may be substituted, in place of
lemon and nutmeg. Makes two cakes.
ICING.
MRS. STEARNS, BROOKLYN.
One-half pound cut white sugar, one-half gill boiling water,
one egg (white), one teaspoon orange juice. Pour the water
Drink O. c5v O. Tea.
The choicest and most economical.


CAKES. I29
over the sugar, and let them boil without stirring four minutes.
Then pour the boiling syrup over the white of the egg (well
beaten) gradually, then add the flavoring.
BOILED ICING.
. MRS. STEARNS.
One tea-cup granulated sugar, one egg (white). Dissolve
the sugar in very little water, and boil without stirring, until
when you lift up the spoon it is clear like candy; then stir it
in the well beaten white, and whip the mixture hard until
it is real stiff.
SOFT GINGERBREAD.
"THE RIVER FARM," DELAWARE WATER GAP.
One cup molasses, one cup sugar, three-quarters cup butter,
one cup sour cream, three and a half cups flour, three eggs,
one tea-spoon soda. Spice to taste.
SOFT GINGERBREAD.
MRS. GEORGE ROSS GREEN, EAST ORANGE.
One cup butter, two cups brown sugar, one cup molasses,
three eggs, one cup milk, two table-spoons ginger, one table-
spoon cloves, one table-spoon allspice, one table-spoon cina-
mon, four cups flour, four tea-spoons baking powder.
JELLY CAKE.
MRS. A. M. WASHBURN, EAST ORANGE.
One cup butter, two cups sugar, four eggs (unbeaten) one-
half cup milk, two and one-half cups flour, two tea-spoonfuls
Royal baking powder, sifted with small pinch salt. Rub but-
ter and sugar to a cream; add eggs; mix well; add other
Fine Table Butter and Fresh Eggs a specialty at Bailey, Everitt
<5-» Co.' s. Library Building, Orange. Special
prices for Butter by the tub.
9


I30 CAKES.
ingredients; after mixing all together well add another one-
half cup milk, one-half cup of corn starch sifted. Bake in
jelly tins; spread jelly over each layer; sift powdered sugar
over top.
CR ULLERS.
MRS. A. M. WASHBURN.
Three eggs, four table-spoons sugar, five table-spoons melted
lard, flour enough to roll (not too stiff). Beat eggs and sugar
well together; add the lard, then flour. Roll thin, (about
one-third of an inch thick) cut in strips, or any fancy shape;
drop in boiling lard; watch carefully. Put in the oven on a
seive as soon as cooked, to drain fat off; sprinkle powdered
sugar over them.
COCO AN UT AND ALMOND CAKE-
MRS. KYLE, EAST ORANGE.
Two and one-half cups powdered sugar, one cup butter, four
full cups prepared flour, seven eggs, (beaten separately and
stiff) one small cup milk, with a pinch of soda, one cocoanut,
(grated) one-half tea-spoon nutmeg, one lemon, (juice and
half the grated peel). Cream, butter and sugar, stir in lemon
and nutmeg; mix well; add the milk, whites and flour alter-
nately; lastly stir in cocoanut swiftly and lightly; bake in
jelly pans.
FILLING.
One pound sweet almonds, whites of four eggs, (beaten stiff)
one heaping cup powdered sugar, two tea-spoonfuls rose water.
Blanch the almonds; let them get cold and dry.
NEW YEAR CAKE.
X. Y. Z., EAST ORANGE.
Three-fourths pound butter, one and one-fourth pounds of
The best of Meats, Poultry and Game in season at O. P. Crane-s,
II Cone street. Orange. The choicest cuts skillftilly
prepared and promptly delivered.


CAKES. 133
WHITE CAKE.
MRS. C. R. WHITTEMORE (ELIZABETH).
One and a quarter cups sugar, half cup butter, half cup milk,
two cups flour, one tea-spoonful baking powder (sift dry through
flour), four eggs (whites). Flavor with bitter almond extract.
HARD GINGER CAKE.
MRS. C. R. WHITTEMORE (ELIZABETH).
Five and a-half cups flour, two and a-half cups sugar, two
cups butter, lour eggs, two table-spoons ginger, one tea-spoon-
ful soda. Rolled out in thin shtets. This receipt makes a
large quantity.
MOLASSES CAKE.
MRS. C. R. WHITTEMORE (ELIZABETH).
One cup brown sugar, one cup shortening (viz: three-
quarter lard and rest butter), one cup molasses, one cup sour
milk, one tea-spoon soda in the milk, three eggs, ginger and
cloves to the taste. Flour sufficient to make as stiff as
pound cake. Bake about three-quarters of an hour.
TUMBLER CAKE.
MRS. E. E. CLAPP, BRICK. CHURCH.
Five tumblers flour, two tumblers sugar, one tumbler milk,
one tumbler butter, one tumbler citron, one tumbler currants,
one tumbler raisins, four eggs, little salt, two tea-spoons cream
of tartar, one tea-spoon soda. Add spices to suit taste.
PORTUGAL CAKE.
E. M. A., BRICK CHURCH.
One pound sugar, half pound butter, three-quarters pound
flour, eight eggs, one table-spoon cream. Bake three-quarters
of an hour.
John H. Brown, dealer in Choice Meats, Poultry aud Veg-
etables, No. IJ Washington place.
East Orange.


134 CAKES.
SPONGE CAKE
E. M. A.
Three and a-half cups powdered sugar beaten thoroughly
with yolks of seven eggs, two cups flour with three tea-spoon-
fuls baking powder; whites of eggs to be well beaten and
added to yolks and sugar before the flour, one cup cold water
and juice one lemon ; lastly, one and a-half cups flour.
CRISP GINGERBREAD.
MRS. T. C. LEWIS, PHILADELPHIA.
Into one and one-half pounds flour, rub one pound of but-
ter, add two ounces ginger; make a hole in the center, pour
in one quart of molasses, mix well with one hand until well in-
corporated, and a good dough; then roll with rolling pin very
thin, cut with a small cutter, and bake in shallow pans. After
mixing dough, if it is put in the cellar, or a cool place before
rolling out, it will be easier to roll out. If the cakes are put
in air-tight jars, they can be kept six months and will be fresh.
BAKERS CAKE TRANSFORMED.
A FRIEND.
When you have not time to make cake, buy a sponge or
plain cup cake, slice horizontally in three or four divisions,
spread with fruit jelly, or made cream, as for cream cake, or
with apple filling. Stir up the whites of two eggs, with one
heaping cup of powdered sugar, then whip stiff, add the juice
of a lemon, or of a sour orange, and cover the cake top and
sides. Dry in an open oven, or in the sunshine and air. Can
be used for a nice dessert.
WASHINGTON CAKE.
E. M. A., BRICK CHURCH.
Beat one-half pound butter to a cream, add one pound
H- J. Condit, dealer in Staple and Fancy Groceries, Foreign ana
Domestic Fruits, Cigars, etc.. Main street, opposite Pros-
peet street, East Orange. Telephone Si.


LAKES. 135
sugar, beating it gradually into the butter, add beaten yolks of
six eggs, and one cup rich cream. Beat all together, then add
one pound sifted and dried flour; then the whites of six eggs;
finally one pound raisins, one-quarter pound citron. Bake
slowly for at least one and one-half hours.
D UTCH CAKE.
MRS. T. C. LEWIS, PHILADELPHIA.
One-half pint milk, one-halt pound butter or lard, one-half
pound sugar, one egg, a little nutmeg, one-half cup raisins or
currants, about one cup of yeast. Make a sponge with yeast,
and raise over night; put in pans and raise until light. Bake
one hour in a moderate oven.
SOFT GINGERBREAD.
MRS. T. C. LEWIS, PHILADELPHIA.
One cup molasses, three-quarters cup butter, or half butter
and lard mixed, one cup milk (sour milk is best), one cup
brown sugar, three and one-half cups flour, three eggs, one
large table-spoon ginger, one tea-spoon cinnamon, one-half
tea-spoon soda. Bake in shallow pans or square tins about
fifteen or twenty minntes.
COCO AN UT CONES.
MRS. L. D. CLARKE, EAST ORANGE.
One pound cocoa-nut grated, one-half pound sugar, whites
of two eggs, yolk of one egg. Beat the yolks well, add the
sugar, then the cocoanut, and last the whites of the eggs beat-
en to a stiff froth. Drop by the tea-spoonful on buttered
paper placed on tins. Form each little cake into the shape
of a cone, and bake in a moderate oven about half an hour.
Harrison /S* Burchan. dealers in Beef, Mutton, Lamb, Veal
and Pork, Poultry, Game and Vegetables, j61 Main
street. East Orange.


136 BREAKFAST, LUNCHEON AND SUPPER.

BREAKFAST, LUNCHEON AND
SUPPER.
"Dinner may be pleasant;
So may social tea,
But yet, methinks the breakfast
Is best of all the three."
TOAST.
MRS. S. W. WHITTEMORE.
Toast the bread quickly, dip each slice in a little hot milk
(salted) as soon as you find it toasted; then spread liberally
with butter, cover and keep very hot until ready to serve.
Milk toast is made the same way, keeping the milk at boiling
point; then thicken some milk with a little cornstarch blended
with cold water, and pour over the toast before serving.
A NICE BREAKFAST DISH.
CHICAGO.
Mince cold beef or lamb; if beef, put in a pinch of pulver-
ized cloves; if lamb, a pinch of summer savory to season it;
very little pepper and some salt, and put it in a baking dish;
mash potatoes and mix them with cream and butter and a
little salt, and spread them over the meat. Beat up an egg
O. &* O. Tea is the choicest, purest and best tea ever offered on
sale in this country. It positively
has no equal.


BREAKFAST, LUNCHEON AND SUPPER. 137
with cream and milk, spread it over the potatoes and bake a
short time, sufficient to warm it through and brown the po-
tatoes.
BREAKFAST CAKE.
MRS. HARRIET SOUTHMAYD, EAST ORANGE.
One pint milk, one quart flour, five tea-spoonfuls baking
powder mixed with a table-spoonful butter, three table-spoon-
fuls sugar, a pinch of salt. Bake in gem pans. Most delicious.
POP OVERS.
MRS. S. W. WHITTEMORE.
Two eggs well beaten, two cups milk, two cups flour. Bake
in hot gem pans.
RICE CAKES.
MRS. L. SOUTHARD, PEEKSKILL.
One pint boiled rice, one quart milk, three eggs well beaten,
flour enough to make a battel.
SOFT WAFFLES.
MRS. J. A. YOUNG, NEW YORK.
One quart milk, one quart flour, yeast, twelve ounces but-
ter, six eggs; mix and set to raise over night, or nine hours,
then add flour. One hour before using, add the butter and eggs.
FRENCH EGGS.
MRS. S. W. WHITTEMORE.
Boil six eggs twenty minues, then plunge them in cold water;
when perfectly cold take off the shells and cut them in
half to extract the yolks. These you rub into a paste with
pepper, salt, a salt-spoon of oil and enough vinegar to make
Pure Spices of extra strength and Flavoring Extract of the
purest quality at Bailey. Everitt &» Co.-s,
Library Building, Orange.


BREAKFAST, LUNCHEON AND SUPPER. 139
TOMATO BESS.
MRS. HARRIET SOUTHMAYD.
One quart stewed tomatoes, one dessert-spoonful butter, two
whole cloves, pepper and salt to taste, bread crumbs, chopped
meat of any kind (cold). Place in layers in a deep dish, first to-
matoes, and then the crumbs, the tomatoes being the last
layer. Bake about half an hour and serve hot.
WELSH RARE-BIT.
MRS. G. I. HERBERT, EAST ORANGE.
One pound grated cheese, one-half cup beer, two table-
spoons butter, one-half tea-spoon mustard, salt-spoon salt, Cay-
enne pepper to taste. Melt butter; add cheese; stir until
melted; add yolks of two eggs; season with the mustard, salt
and pepper; then add beer.
WELSH RARE-BIT.
Eight table-spoons, grated cheese, one-half cup milk, two
eggs, (yolks) two table-spoons butter, one-half tea-spoon
mustard, salt-spoon salt, salt-spoon cayenne pepper. Melt
butter and cheese; beat in eggs; then season.
RICE CAKES.
MRS. T. C. LEWIS, PHILADELPHIA.
Take full one-half pint rice, boil two hours with a little salt
and sugar; pour off the floating water; when cool add yolks
of three eggs well beaten, one pint milk, one pint sifted flour.
Beat quite smooth, and just before baking (on the griddle)
add the whites of the eggs well whisked.
Imported and Domestic Fancy Groceries delivered in the Oranges
and vicinity at N. Y. prices. J. H. Gedney &" Son, East Orange.
Orders by Mail or Telephone 293 promptly attended to.
,---


140 BREAKFAST, LUNCHEON AND SUPPER.
i
PUFFS DE CAROLINE.
MRS. STEARNS, BROOKLYN.
One pint milk, three eggs, (beaten separately) one cup flour,
little salt. Beat yolks well; then add them to the milk; then
pour that over the flour quickly, mixing thoroughly. Beat
whites of eggs to a stiff froth and add them when ready to
bake; bake in buttered cups full forty minutes. Turn out
on a warm platter and serve immediately with rich sauce.
AMORITA.
MRS. S. W. WHITTEMORE, (EMILY)
Cut baker,s bread a day old, in slices one-half inch thick,
with crust off; dip quickly in milk, then in batter made as
follows: two bowls of flour mixed with equal proportions of
milk and water to a smooth batter; break one egg in batter;
beat hard; then break in the second egg and beat hard; when
smooth and thick as buckwheat batter, dip bread in; fry in
hot lard until a light crisp brown. Serve hot; eat with sugar
and butter.
SCRAPPLE.
Scrapple is made of the kidneys, feet, ears, liver, faces and
skin from the lard. Singe, clean and soak over night, in salt
and water; then boil until the bones come out; boiling liver
in separate water. Take out the bones, chop fine; take the
liquor the meat was boiled in, and stir in oat meal until as
thick as mush; season with salt, pepper and sage. When
cool put in the meat, mixing thoroughly.
BAKED STUFFED TOMATOES.
ANONYMOUS.
Take ripe, firm tomatoes, cut a small piece off the top and
then cut out the inside, leaving enough to make a firm cup to
Drink O. cn O. Tea.
The choicest and most economical.


BREAKFAST, LUNCHEON AND SUPPER. 141
hold the stuffing. Chop the inside with bread crumbs and an
onion; season with pepper and salt and put into the tomato. Put
a small piece of butter on each tomato. Bake in a pan until
they are lightly brown on top. Generally take one onion to
six tomatoes.. The exact amount of bread crumbs depends
upon the tomatoes, as some are more juicy than others.
BAKED EGGS.
MRS. Will. H. SMITH, NYACK.
Drop two eggs in a saucer without beating, one table-spoon
of cream, some cayenne pepper, pinch of salt, lump of butter
size of a hazel nut. Set saucers in a pan; bake in an oven.
TERRAPIN.
Eight terrapins, nine hard boiled eggs, (yolks) three-fourths
pound butter, four table-spoons flour, three pints milk, one
cup cream, one pint sherry, black, cayenne pepper and salt to
taste. Use more cream than milk; mash yolks of eggs, pour
over them enough boiling water to make a smooth paste.
Cream flour and butter together ; season with the peppers and
salt; mix them together well. Have the milk hot; stir in the
mixture; stir it until it boils, and let it boil about ten minutes.
The longer it stands on the fire, at this stage, the richer it
becomes. Put in the terrapins, let them boil, add cream.
Just before serving add the wine.
BREAD AND CHEESE.
MISS S. L. PHELPS, EAST ORANGE.
One cup grated cheese, one cup grated bread, one cup boil-
ing milk, two eggs, butter size of a small walnut, a pinch of
salt. Mix the cheese, bread, butter and salt and pour over
John H. Brown, dealer in Choice Meats, Poultry and Veg-
etables, No. 13 Washington place,
East Orange.
S


142 BREAKFAST, LUNCHEON AND SUPPER.
them the boiling milk. Stand till cool; [add yolks of eggs,
well beaten; lastly whites of eggs beaten to a stiff froth. Bake
in a quick oven about twenty minutes and eat at once. This
can be prepared early in the day and eggs added just before
baking.
SOFT FRIED HOMINY.
MISS S. L. PHELPS.
One egg beaten very light, one cup cold boiled hominy,
beaten into it with wire masher until it is smooth and soft, two
tablespoons milk, two rounded tablespoons flour, a pinch of
salt. Fiy brown; serve hot with maple syrup.
PLAIN OMELETTE.
MRS. ANNA C. SUTHERLAND.
Five eggs, half cup of rich milk, small tea-spoon of baking
powder, a little salt and pepper. Beat yolks and whites sepa-
rately, the latter to a stiff froth; then add the milk and
seasoning. Afterward place in frying pan with melted butter.
Watch every moment and just before it becomes set, place in
oven for about three or four minutes. Slip a knife under one
half the omlette and turn over on to the other side; serve at
once.
CHILI CON-CARNE.
MISS KATHARINE BAYLES, ORANGE.
For about two pounds of beef, boil six or eight peppers.
Put into a sauce pan a large spoon of lard and allow it to get
boiling hot. Cut the beef into small pieces; wash and press
as much water out as possible; put this into the hot lard, with
all the required seasoning, salt, pepper and tomatoes. Set the
chili to boil for two hours; remove all skin, then pour into the
stew.
H. J. Condit, dealer in Staple and Fancy Groceries, Foreign ana
Domestic Fruits, Cigars, etc., Main street, opposite Pros-
pect street, East Orange. Telephone Si.


BREAKFAST, LUNCHEON AND SUPPER. 143
BUCKWHEAT CAKES.
MRS. JAMES FLOY, ELIZABETH.
Five wooden spoonfuls buckwheat, three wooden spoonfuls
Indian meal, one-half cake national yeast.
ORANGE MARGUERITE.
MRS. C. R. WHITTEMORE, ELIZABETH.
Slice one-half dozen oranges, sweeten them with one-half
cup sugar. Boil one pint milk; while boiling, add one
and one-half table-spoons corn starch,dissolved in a little cold
milk; add yolks of three eggs, beaten with one-half cup sugar;
let it thicken a little; pour over the oranges. Beat the whites
very stiff; add three table-spoons white sugar and put on top
of marguerite.
BAKED OMELETTE.
MRS. HELEN SMITH, ROSELLE
Boil one pint milk, stir in a little flour, blended with cold
milk, salt, small piece of butter, six eggs (beaten separately).
Bake twenty minutes.
OMELETTE.
MRS. STEARNS, BROOKLYN.
One cup milk, two tea-spoons flour well beaten through it,
three yolks of eggs beaten well and added to that. Beat
whites to a stiff froth and add to the above mixture (only stir
very lightly, not beat). Have a well greased pan very hot;
pile up one-half the mixture as it browns on the bottom, form-
ing a cresent.
OMELETTE SOUFFLE.
MRS. STEARNS, BROOKLYN.
Twelve eggs (beaten separately) two ounces powdered
sugar, one dessert-spoon of orange water, one ounce fresh
Harrison £2* Burchan, dealers in Beef, Mutton, Lamb, Veal
and Pork, Poultry, Game and Vegetables, 361 Main
street, East Orange.


144 BREAKFAST, LUNCHEON AND SUPPER.
butter. Mix eggs separately with the sugar; then add butter
and orange water. Be sure to beat whites and yolks quickly.
Put in a buttered dish; sprinkle with sugar as you put it in
the oven.
DUMPLINGS.
Two eggs, two cups water, flour to stiffen.
OMELETTES.
Six eggs to one quart milk.
BOUILLON BAISE.
MISS KATHARINE BAYLES.
Put in a sauce-pan four soup-spoons sweet oil, two spoons
butter; let it melt; then slice two large onions and let them
cook in the oil and butter, to a bright color; then add two
large spoonfuls of beef broth. Cut up a white fish or a halibut
in large pieces, and put in a sauce pan, adding two large
spoonfuls of tomatoes and a little parsley. If the same is not
sufficient, add more beef broth, and let it cook until reduced
to half. Serve on toasted bread and garnish with sliced
lemon and parsley.
DEVILED CRABS.
MRS. S. W. WHITTEMORE.
One dozen large crabs, pick all the meat out of the claws
and shells, add half pint of grated bread, piece of butter size
of an egg (melted), season with salt and pepper; stir well to-
gether. Clean shells thoroughly, stuff tightly with the above
mixture, put a small piece of butter on the top of each. Bake
in a moderate oven half an hour.
Drink O. &, O. Tea.
The choicest and most economical.


BREAKFAST, LUNCHEON AND SUPPER. 145
MERINGUED EGGS.
MRS. S. W. WHITTEMORE
A pretty dish of egg is made by whipping the whites to a
stiff meringue and dropping great spoonfuls of this on stone
china, or block tin, or silver platter. Make a hole in the cen-
ter of each heap, lay a raw yolk in each, set in the oven until
the meringue is firm, pepper and salt; put a bit of butter on
every yolk and send to table in the dish for breakfast.
CHINESE RECIPE OF THE OLDEN TIMES.
"GRANDMA BREWSTER."
Two cups rice, half pound smoked salmon, four eggs, half
cup butter; put the rice without salt into plenty of boiling
water, boil hard for twenty minutes. Throw directly into a
colander and drain off the water. Broil the salmon on the
skin side, remove the skin and bones; chop fine. Boil the
eggs hard, cut in small pieces; mix the four ingredients to-
gether with a fork to avoid mashing; add a small pinch of
cayenne pepper (if liked); keep warm until eaten, in an un-
covered dish. This recipe was brought from Canton, China,
eighty years ago, and if properly prepared makes a delicious
dish for breakfast or luncheon.
SPICED BEEF.
MRS. AMZI DODD, BLOOMFIELD.
Ten pounds round beef placed in a large bowl or pan and
rubbed twice a day on each side with the following mixture
One pound brown sugar, two ounces salt, one table-spoon
pulverized saltpetre, one ounce ground allspice, one ounce
cloves and a litttle pepper. This extracts the juice. Keep
the beef in it one week; then boil slowly for five hours. To
be served cold for luncheon or tea.
For Fine Tea and Fresh Ground Coffee, Bailey, Everitt <3-»
Co., Library Building, Orange,
are celebrated.
10


BREAKFAST, LUNCHEON AND SUPPER. I47
table with a rich brown gravy over it. Warm it up as often
as you please. It is first rate cold and very economical. Make
a large bowl of gravy, more than needed the first day. A
bottle of good tomato catsup thrown over it greatly improves it.
WELSH RARE-BIT.
MISS ETTA PENNINGTON, NEWAKK.
Boil one cup of bread rrumhs with scant tumbler of milk,
add half cup of butter, one third tea-spoon made mustard,
salt, pinch of red pepper. Put on the fire, then add beaten
yolks of two eggs, one cup of grated cheese, and the whites of
two eggs beaten stiff. Bake six minutes.
SOFT WAFFLES.
MRS. ANNA L. WARD, NEWARK.
One quart sweet milk, two pounds of flour, half pound of
butter, six eggs, one tea-cup of yeast, (or two-thirds of a com-
pressed yeast cake dissolved in water.) Warm the milk
slightly, rub the butter into the flour, beat the eggs light, then
stir all together, putting it in a warm place to rise, which will
take about six hours.
MILK TOAST.
MISS ETTA PENNINCTON, NEWARK.
One quart milk, one full tea-spoon of flour, one even spoon-
ful of salt, yolk of one egg, and quarter of a pound of butter.
Mix the flour in a little of the milk, put the rest over the fire
with the butter; when hot, stir in the flour and salt; let it
come to a boil. Take off the fire and in a few minutes add
the yolk of the egg well beaten. Have your toast ready, dip
it in the milk. Pour the rest over it and serve very hot.
Imported and Domestic Fancy Groceries delivered in the Oranges
and vicinity at N. Y. prices. J. H. Gedney &» Son, East Orange.
Orders by Mail or Telephone *93 promptly attended to.


BREAKFAST, LUNCHEON AND SUPPER. 149
table-spoon of thyme, one tea-spoon black pepper. Mix all
.well together into an oblong loaf, baste with butter and water
often while baking. Bake two hours in a slow oven. Nice
relish for tea.
DEVILED CLAMS.
MRS. GEORGE ROSS GREEN, EAST ORANGE.
Fifty medium sized clams; pour off the liquor and cook a
few minutes in the juice which remains; chop the clams as
fine as possible; season with parsley, a little cayenne pepper,
butter size of a walnut, one table-spoon cream (or milk); take
two table-spoons of the juice in which they were cooked,
thicken with bread crumbs and one egg beaten very light ; mix
all together, fill the shells, cover top wiih bread crumbs and a
small piece butter; brown in the oven. Very good for lun-
cheon or supper.
A NICE DISH FOR L UNCHEON.
MISS S. I.. PHELPS. EAST ORANGE.
Cold boiled sweet potatoes peeied and cut in strips the size
of maccaroni; place in a deep dish, season with butter,
pepper, salt and plenty of good milk or cream. Bake in a
moderate oven.
EGG CUPS.
MRS. S. W. WHITTEMORE.
Six hard boiled eggs, one cup full of minced cold meat, ham,
veal or poultry, well seasoned, one cup full drawn butter or
•strained gravy, little chopped parsley. Cut the eggs smoothly
around, dividing each into two cups, extracting the yolk. Cut
a small piece from the bottom of each cup, so that it will
stand upright; mash the yolks to powder with bowl of a spoon,
mix with them the chopped meat and mould into pellets about
John H. Brown, dealer in Choice Meats, Poultry aud Veg-
etables, No. 1 J Washington place.
East Orange.


BREAD, BISCUIT, ROLLS, SHORTCAKE, ETC. 153
YEAST.
MRS. S. C. LEWIS, PHILADELPHIA.
Put a handful of hops in a thin bag, and boil in two quarts
of water. Boil in the same water with the hops five medium
size potatoes. When done drain from the water, mash fine
and smooth, then add one table-spoon of salt and two-thirds
of a cup of sugar, then mix with the water. When lukewarm,
add one cup of yeast to raise. Put it in a bowl near the fire,
and let it raise well. If made in the morning, raise it all day.
Keep in a cool place well corked. It can be kept in the
summer as well as winter if made properly. (Excellent.)
R USA'.
MRS. T. C. LEWIS, PHILADELPHIA.
One cup milk, one cup sugar, one cup yeast, one cup flour,
two eggs. Set over night to rise. In the morning add one-
half cup sugar, and a scant half cup of butter. Knead and
make into forty four biscuits, put into the pan immediately
and let rise very light. Bake fifteen minutes in a hot oven.
CORN BREAD—EXTRA.
MRS. E. E. CLAPP.
One cup corn meal, two eggs, one and one-half cups wheat
flour, one and one-half cups sweet milk, one-half cup sugar,
two and one-half tea-spoons baking powder, salt. Half, will
answer for a small family.
PARKER HO USE ROLLS.
MRS'. KYLE.
Two quarts flour, one tea-spoon salt, two table-spoonfuls
lard, one pint scalded milk, one-half cup yeast, scant half tea-
Bailey, Everitt &* Co , Library Bui/iling, Orange, deal only in
the finest grades of Family Flour. Sussex
Ruckwheal in season.


154 BREAD, BISCUIT, ROLLS, SHORTCAKE, ETC.
cup white sugar. Mix well the flour, lard and salt. When
the milk is lukewarm, add yeast and sugar. Make a deep
hole in the flour, pour in the mixture, just covering lightly
with flour, let it raise seven or eight hours, then mix as soft
bread, roll out, cut round, and lap over, putting lump of but-
ter between the lap, then let rolls rise in a pan previous to
baking.
GRAHAM GEMS.
MRS KYLE.
Three eggs (beaten very light), three cups milk (lukewarm),
three cups flour, one table spoon white sugar, one table-spoon
melted butter, one salt-spoon salt.
BROWN BREAD.
MRS. L. D. CLARKE, EAST ORANGE.
Two cups Indian meal, one-half cup rye meal, one cup mo-
lasses, salt, one heaping tea-spoon soda, • one quart milk.
Steam three hours.
ROCHESTER PUFFS.
MRS. E. M. HEISER, NEWARK, N. J.
One quart milk, one pound flour, two eggs, a little salt.
Beat the eggs, yolk and whites together, then beat all together
lightly. Have the iron receptacle hot, well greased with lard,
before dropping in the above. Bake in quick oven.
PARKER HOUSE ROLLS.
MRS. ANNA C. SUTHERLAND, EAST ORANGE.
Into two quarts flour rub three table-spoonfuls lard; make
a hole in the middle, in which place one pint of cold boiled
milk, one compressed yeast cake, or half a cup liquid yeast,
For Choice Meats, cat in a skillful manner and properly prepared
for cooking, send an order to O. P. Crane, 11 Cone street, near
Main street, Orange. Fresh Poultry and Game in season.
^


BREAD, BISCUIT, ROLLS, SHORTCAKE, ETC. 155
three table-spoonfuls of sugar, one egg well beaten and a tea-
spoonful of salt. Let this stand without mixing in a cool
place and covered with clean napkin until morning. Then
mix and let stand until noon. Roll out and form into any de-
sired shape; allow them to become light and bake in a quick
oven.
CORN MEAL MUFFINS.
MRS. S. W. WHITTEMORE (TILLIE).
One and a-half coffee-cups flour, half coffee-cup Indian
meal, pinch of salt, table-spoon butter, table-spoon sugar, two
heaping tea-spoons baking powder, one cup milk. Bake
twenty minutes.
OA T MEAL GEMS.
S. L. PHELPS, EAST ORANGE.
(What to do with cold oat meal mush and how to do it
easily). First put your gem pan on top of the stove to heat;
break an egg into a large bowl and beat it very light; add one
cup full cold oat meal mush, and with a wire potato masher
beat the two together until they are thoroughly smooth and
light; add one cup milk and a pinch of salt, then one and
a-half cups flour. If your milk is sweet stir half tea spoonful
of baking powder thoroughly through the flour. If the milk is
sour put in half level tea-spoon of baking soda, and stir well.
Now, if the pan is hot, grease well and drop the batter in.
This will make twelve gems and they should bake in a hot
oven in twenty minutes.
FRANKLIN GEMS.
S. L. PHELPS.
Two even cups of Franklin flour (Lockport Mills), a little
salt, two eggs beaten light, two cups milk. Dropped in a very
Imported and Domestic Fancy Groceries delivered in the Oranges
and vicinity at N. Y. prices. J. H. Gedney &■ Son. East Orange.
Orders by Mail or Telephone 293 promptly attended to.


BREAD, BISCUIT, ROLLS, SHORTCAKE, ETC. 159
YEAST.
MRS. ANNA L. WARD, NEWARK.
One tea-cup of hops put into a bag and boiled in one quart
of water, (in porcelain or tin); with these, boil eight large
potatoes, pealed and cut in half; as soon as potatoes are
done, take them out and mash thorough a colander, strain the
hop water, on two tea-cups of flour, scalding it well, add the
potatoes; when nearly cold, add one tea-cup of good yeast,
or two dry yeast cakes dissolved in one tea-cup of water;
when well risen, add a tea-cup of sugar, three table-spoons of
salt, one tea-spoon of ginger; mix well and set in a cool place;
it will be ready for use the next day.
BREAD— VER Y GOOD.
MISS ETTA PENNINGTON, NEWARK.
For six loaves of bread, take two national yeast cakes, soak
them in tepid water until dissolved. Put in the bowl in which
you knead the bread about nine quarts of flour, two handsful
salt, one handful sugar and butter the size of an egg. Stir
into this three quarts tepid water, one quart milk mixed, and
the yeast. Knead ten or fifteen minutes, put to rise over
night. Of course the cook must judge where to put it, neither
too cool nor too hot. In the morning knead it a little again.
Mould and put in the pans to rise again. When sufficiently
light, bake; not too light, or it will be like bakerts bread.
SODA BISCUIT OR SHORT CAKE.
MRS. S. W. WHITTEMORE, (RENA).
One quart flour, one even tea-spoon soda, one of pulverized
alum, two tea-spoons cream tarter, butter size of an egg, tea-
spoon of salt, water enough to make a soft dough. Do not
roll too thin.
Harrison /S* Burchan, dealers in Beef, Mutton, Lamb, Veal
and Pork, Poultry, Game and Vegetables, j6i Main
street, East Orange.


l6o BREAD, BISCUIT, ROLLS, SHORTCAKE, ETC.
-POP OVERS."
MRS. J. L. ROBERTS, EAST OARNGE.
One pint milk, three eggs, well beaten and mixed with the
milk, a pinch of salt, flour sufficient to make a thin batter
(scant pint). Bake in small earthen cups.
GRAHAM BISCUITS.
MRS. S. W. WHITTEMORE.
Two cups sour milk, one egg, one heaping tea-spoon baking
powder, one table-spoon molasses. Stir in the graham flour,
until thick enough for bread. Hot oven.
FRENCH ROLLS.
MRS. J. A. YOUNG. NEW YORK.
One pint milk, one-half coffee-cup butter, one egg, one
table-spoon sugar, one gill yeast, little flour. Set to rise over
night. Roll it out the first thing in the morning; cut with a
tumbler; fold over and put in pans to rise the second time.
CORN BREAD.
MRS. A. C. SUTHERLAND, EAST ORANGE.
One-half cup granulated sugar, one cup yellow Indian meal,
two cups wheat flour, two eggs, one half cup butter, two heap-
ing tea-spoons baking powder, small pinch salt. Mix as fol-
lows; Sift the flour, meal and baking powder; cream very
thoroughly butter, sugar and eggs, When very light mix it in
the flour; last of all add the milk; beat again until light;
baked in a moderately quick oven.
Drink O. & O. Tea.
The choicest and most economical.
P^


BREAD, BISCUIT, ROLLS, SHORTCAKE, ETC. 165
RASPBERRY JAM.
MRS. E. SOUTHARD.
One pound fruit, scant one pound sugar, make a little
syrup. Boil twenty minutes.
LEMON PRESER VES.
MRS. WILLIAM H. SMITH, NYACK.
Boil lemons until soft, make syrup, pound to pound, have
the fruit quartered lengthways, boil them about five minutes
in the sprup, let syrup boil thick, after removing fruit.
PINE APPLE TAM.
MRS. C. R. WHITTEMORE, ELIZABETH.
Peel the fruit and take out all the eyes; chop them very
fine. To one pound of fruit take one pound of crushed sugar;
put in layers in a jar, and stand over night to form the syrup.
The next day boil it until clear, which takes nearly half an
hour. Be careful it does not burn.
CRAB APPLE PRESER VES.
MRS. WILLIAM H. SMITH.
One pound of sugar to one pound of fruit; moisten the
sugar with very little water, stirring it all the time until boil-
ing hot, then put fruit in, and let it stand on the back of the
range half an hour. Then boil it half an hour.
PL UM PRESER VES.
MRS. WILLIAM H. SMITH.
Pound to pound make your syrup, when heated put in
fruit; boil hard one-half an hour.
John H. Brown, dealer in Choice Meats, Poultry and Veg-
etables, No. 13 Washington place.
East Orange.


l66 BREAD, BISCUIT, ROLLS, SHORTCAKE, ETC.
Q UINCE PRESER VES.
MRS. C. R. WHITTEMORE, ELIZABETH.
Core each slice separately and pare them. When in pre-
serving kettle cover with water; let it simmer (on no account
to boil); when tender take out; put on a flat dish, cover well
with thick cloths, (to keep in the steam). Then take one pint
of the water they were simmered in and a pound of crushed
sugar, a pint and a pound of each to one pound of fruit.
(Measure the fruit first, then the sugar and last the water.)
Put it on the fire, and as soon as the syrup boils add the fruit.
Cook until clear—about three-quarters of an hour—keeping it
well covered. Then remove the fruit, put in jars, and boil
down the syrup until thick.
EAST INDIA PRESERVES.
MRS. S. W. WHITTEMORE.
One dozen lemons, twelve pounds green tomatoes, one
pound of green ginger, seven pounds of brown sugar, two
quarts of New Orleans molasses. Cut the lemons and toma-
toes in thin slices, scrape and cut ginger in small pieces, size
of the end of your little finger. Put molasses and sugar on
the fire. When boiling put in the above articles, then stand
kettle on back of the range. Keep very slowly boiling all
day and all night. Turn into stone crock and cover closely..
CANNED STRA WBERRIES.
MRS. S. W. WHITTEMORE.
To one quart of fresh picked strawberries, allow one cup
sugar. Let them stand a few hours in sugar (or over night,)
then boil five minutes. Be sure and have cans hot and seal
as soon as filled.
H. J. Condil, dealer in Staple and Fancy Groceries, Foreign anai
Domestic Fruits. Cigars-, etc.. Main street, opposite Pros-
pect street, East Orange. Telephone Si.


168 BREAD, BISCUIT, ROLLS, SHORTCAKE, ETC.
of cheese cloth for a strainer, dip the currants, stems and all,
into the muslin, gather up the ends, tie with [a. string and let
drip all night. In the morning measure the dripped juice; to
a pint of juice weigh out a pound of sugar. Put juice on stove
and let boil not quite twenty minutes. Put the sugar in shal-
low pans in the oven (leaving the door open) until it becomes
very hot; when the juice has boiled the stated time stir in the
sugar, take from the fire and pour into glasses. After the
dripped jelly is made, squeeze the currants that are in the bag
and prepare in the same manner.
CURRANT JELLY.
MRS. OXHOLM, YONK.EKS.
Put the currants in a china kettle on range, crushing them;
when juice is sufficiently extracted squeeze them through
cheese cloth. Place on fire again until juice boils, then add
one pound sugar to one pint juice (without heating sugar); let
it boil just seven minutes.
APPLE JELL Y.
MRS. OXHOLM.
Cut the apples without removing the skins, add water to
them; same as for apple sauce. Let them boil slowly until
well cooked ; strain through cheese cloth without much pres-
sure; to one pint juice add one pound granulated sugar, boil
for half an hour, or until water is boiled out of it. Try it in a
shallow dish with cold water in, to see if it will be jellied.
Very tart apples are best.
CURRANT JELLY.—EXTRA.
MRS. T. C. LEWIS. PHILADELPHIA.
Put the currants without washing in the preserving kettle.
O. &» O. Tea contains only the choicest grades of leaf carefully
selected by skilled experts from the best hillside plantations
of the East, and never varies in quality or flavor.


BREAD, BISCUIT, ROLLS, SHORTCAKE, ETC. 169
Let them come to a boil, mash with wooden spoon or potato
masher, squeeze through cheese cloth, or strain through a
fine sieve; measure juice and boil fifteen minutes, skim; set
it aside where it will not boil. Add gradually one pound of
sugar to every pint oi juice; stir until sugar is well dissolved,
then take from the fire and put in the glasses. Be sure the
sugar does not boil.
PEAR BUTTER.
MISS. S. L. PHELPS, EAST ORANGE.
Pare, core and stem the pears, then weigh them; put them
in the kettle with sufficient water to cook them; boil until
soft. Now put them through the colander; to this add half
pound sugar to one pound fruit. Cook slowly, stirring con-
tinually until sufficiently stiff. Hedge pears are suitable for
this and half a bushel takes about tiiree hours boiling. The
butter should be quite firm. Troublesome to make but un-
commonly good to eat.
CANNED CHERRIES.
MISS E. B. PHELPS EAST ORANGE.
Two quarts of stoned cherries boiled ten minutes (just
enough water added to keep from burning). Make a syrup of
three-quarters pound of sugar, half pint water. Put the cherries
into two quart bottles and one pint bottle; fill about three-
quarters full, or so; divide the hot syrup among the three bot-
tles and fill up each one full of boilingwater ; screw on covers
while hot and tighten when cold.
CANNED CHERRIES—EXTRA.
MRS. S. W. WHITTEMORE.
One pound cherries (red sour cherry the best) one pound
For Fine Tea and Fresh Ground Coffee. Bailey, Everitt Sf
Co., Library Building, Orange
are celebrated.


1-J2 DRINKS.
CURRANT WINE.
MRS. S. W. WHITTEMORE.
One quart currant juice, two quarts water, three pounds
sugar. Let it stand until it ferments; strain, bottle, seal tight;
will keep good for years.
BLACKBERRY BRANDY.
MRS. A. L. CLEMENTS.
Three pounds blackberries, one pound sugar, one tea-spoon
allspice (ground). Let berries and sugar stand twelve hours,
squeeze through a cloth, measure the juice, and add one-half
the measure of brandy, then add the spice. Ready for bottling.
WINE WHEY.
MRS. WILLIAM H. SMITH, NYACK.
Put one-half pint of wine in a bowl and one-half pint
skimmed milk; after standing a few minutes pour one pint of
boiling water over it. Let that stand until wine settles at
bottom, then pour off the whey and add sugar to it.
EGG NOGG.
MRS. A. L. CLEMENTS.
Twelve eggs (beaten separately and then together), twelve
table spoons sugar, one tea-cup brandy. All well beaten
together.
EGG NOGG.
MISS KATHARINE BAYLES, ORANGE.
Yolks of twelve eggs; beat light, then add three-quarters of
a cup of white sugar, beating all well together. When ready
to serve, pour on the eggs one claret glass of rum, three of
brandy and one quart of cream whipped to a froth.
Drink O. dv O. Tea.
The choicest and most economical.


DRINKS. I7J
MULLED CIDER.
MRS. WILLIAM H. SMITH, NYACK.
Put a handful whole cloves in one quart cider while boiling;
beat up six eggs in a large pitcher, add enough sugar to
sweeten the cider, then pour the boiling cider in the pitcher,
stirring all the time. Pour it from one pitcher to another un-
til it has a thick froth on it.
CHERR Y BRAND Y.
MRS. A. L. CLEMENTS, EAST ORANGE.
Two quarts dried, wild cherries well pounded, two pounds
white sugar, one gallon New Orleans rum.
5 YR UP FOR S ODA WA TER.
MRS. WILLIAM H. SMITH, NYACK.
Two and a-half pounds sugar, whites three eggs well beaten,
then mix well the sugar and eggs, two ounces tartaric acid,
turn on this one quart boiling water, add quarter ounce extract
sarsaparilla, lemon or vanilla to the water ; this bottled makes
about two quarts. When you want to use, dip the tea-spoon
in baking soda, first put in some of the syrup, then fill your
glass with ice water, then add the soda and stir quickly.
CREAM NECTAR.
MRS. S. W. WHITTEMORE.
One quart tartaric acid, one pound sugar, one quart boiling
water; mix well; let it stand until cold, add essence of lemon
to taste.
USE AS FOLLOWS:
One large table-spoon of the nectar in a goblet two-thirds
full of ice water, a salt-spoon (even measure) of soda; stir
until it foams. Pleasant summer drink.
John H. Brown, dealer in Choice Meats, Poultry and Veg-
etables, No. 1 j Washington place,
East Orange.


174 DRINKS.
LEMON SYRUP.
MRS. S. W. WHITTEMORE.
Squeeze juice of lemons in china or glass bowl (never in tin),
strain out all the seeds or it may make syrup bitter; boil a few
minutes. To one pint juice take one pound white sugar, boil
ten minutes, bottle it; your lemonade is ready; put one table-
spoon of syrup in a glass of ice water, and you have a cool and
healthy drink.
GRAPE WINE.
MRS. S. W. WHITTEMORE.
Pulp grapes and strain through a jelly bag, set it in a warm
place until it ferments, then skim; then strain again. To
every gallon of juice add three pouuds sugar. Bottle and seal
tight.
JELLY WATER.
M. L. W.
Two large tea-spoons of currant jelly, one goblet ice water,
four table-spoons crushed ice, little nutmeg grated. Wild
cherry or cranberry jelly can also be used. Nice for invalid.
UNFERMENTED GRAPE JUICE.
MISS S. L. PHELPS.
Pick over the grapes, putting the sound ones in the preserv-
ing kettle; rinse any that may be sandy; you can use soft
grapes, so long as they are sweet. Place the kettle over a
brisk fire, with only enough water to keep the grapes from
burning before they cook soft. If the grapes are very ripe or
require much washing you will need to add very little water.
Let.the grapes boil until all are cooked tender, then strain
through a thin flannel bag, squeezing out all the juice. Turn it
H. J. Condit, dealer in Staple and Fancy Groceries, Foreign ana
Domestic Fruits, Cigars, etc., Main street, opposite Pros-
pect street. East Orange. Telephone Sj.


DRINKS. 175
back into the kettle and allow it to come quickly to a scalding
heat, then fill the bottles full and cover. I have used self-
sealing jars, but see no reason why wine bottles should not be
used, as there is no sugar to ferment. This is a most nutritious
and valuable beverage for a convalescent and an agreeable
drink at any time. It seems much stronger and richer than
any we have found for sale, and can be considerably diluted.
Cook quickly to avoid evaporation.
RASPBERRY VINEGAR.
BORROWED BY MRS. J. C. PETTIT, EAST ORANGE.
Put the raspberries into a stone vessel and mash to a pulp,
add enough cider vinegar to cover it well, stand in the sun
twelve hours and all night in the cellar. Stir up well occasion-
ally during the time; strain, and put as many fresh berries in
the jar as you took out, pour the strained vinegar over them;
mash, and set in the sun all day. Strain a second time the
next day. To each quart of this juice allow one pint of water;
five pounds best white sugar to every three pints of this liquid
juice and water mingled. Place over a gentle fire and stir
until the sugar is dissolved; heat slowly to boiling, skimming
off the scum, and as soon as it boils, take off and strain.
Bottle while warm and cork tight.
Harrison &• Burchan, dealers in Beef, Mutton, Lamb, Veal
and Pork, Poultry, Game and Vegetables, 361 Main
street, East Orange.


CANDY. 177
CANDY.
One pound sugar, one and one-half cups water, three table-
spoons of rose water. Boil twenty minutes, then pull.
B UTTER SCO TCH.
MRS. E. B. PAUL, PHILADELPHIA.
One pound brown sugar, three ounces butter, melted to-
gether to form a liquid; flavor with lemon. Pour in buttered
pans.
CHOCOLATE CREAMS.
MRS. J. P. R. WELLS, NEW YORK.
One tea-cup granulated sugar, one and one-half (scant) cup
water. Let it boil seven or eight minutes, stirring occasion-
ally, remove from fire, setting sauce-pan with the mixture in a
pan of cold water, stirring it constantly until it thickens;
should become white as it thickens and cools. Make it up in
small balls quickly, as it congeals very fast. Break some Ba-
ker,s chocolate in a bowl,set it in a sauce-pan of boiling water,
flavor with vanilla; as soon as melted drop the balls of sugar
in, roll around carefully, lift out on a fork, and place on piece
of white paper well buttered.
CHOCOLATE CARAMELS.
MRS. R. E. SMITH, PLAINFIELD.
Grate two cakes of sweet chocolate in one cup of milk, let
it boil; after all dissolved add two cups brown sugar, one and
one-half cups West India molasses, one tea-spoon flour blend-
ed in little water, one good table-spoon butter. Boil like taffy.
Bailey, Everitt &* Co., Library Building, Orange, deal only in
the finest grades of Family Flour. Sussex
Buckwheat in season,
12
s


CANDY. l8l
HICKORY NUT CANDY.
MRS. RICE, PULASKI.
Boil two cups sugar,, one-half cup water without stirring
until thick enough to spin a thread; flavor. Set the kettle off
in cold water; stir quickly until white; then stir in one large
cup of hickory nut meats. Turn in flat tins well buttered;
when cold cut in squares.
FIG CANDY.
MRS. S. W. WHITTEMORE.
One pound sugar, three-fourths pint water; stir over a slow
fire; when done (try in cold water) add tea-spoon of vinegar
and a lump of butter; stir thoroughly. Pour into pans in
which slices of figs are laid.
John H. Brown, dealer in Choice Meats, Poultry and Veg-
etables, No. 1j Washington place,
East Orange.


l82 BILLS OF FARE.
BILLS OF FARE.
"No useless dish our table crowds;
Harmoniously ranged and consonantly just,
As in a concert instruments resound,
Our ordered dishes in their courses chime."
MENU.
BREAKFAST.
Fried Hominy. Buttered Toast.
Beef Steak.
French Rolls. Potatoes a la Creme.
Buckwheat cakes.
Tea. Coffee. Chocolate.
BREAKFAST.
Boiled Spring Chicken.
Parker House Rolls. Saratoga Potatoes.
Scrambled Eggs.
Coffee. Tea.
BREAKFAST.
White Fish. Potatoes.
Muffins.
Fried Ham. Egg Omelette.
Coffee. Tea. Cocoa.
H. J. Condit, dealer in Staple and Fancy Groceries, Foreign ana
Domestic Fruits, Cigars, etc.. Main street, opposite Pros-
pect street, Fast Orange. Telephone Sj.


BILLS OF FARE. l8j
LUNCHEON.
Oyster Pie. Cold Ham.
Broiled Partridge.
Sweet Pickles. Sandwiches.
Pound and Fruit Cake. Pyramids of Wine Jelly.
Blanc Mange. Snow Jelly.
Pineapple Flummery.
Kisses. . Maccaroons. Ice Cream.
PINK LUNCHKON.
Preliminaries.
Fine linen damask napery. pink silk scarf down the center
of table, cut glass pitcher holding large hunch of pinks on mir-
ror in the middle, with French bisque candelabra at each end,
holding five pink candles with pink silk shades. Cut glass
and fancy dishes filled with candied rose leaves and violets,
salted almonds and pink bon bons arranged tastefully on the
table. At each plate cut glass and silver needed for the dif-
ferent courses; also, fancy pink plates, finger rolls tied with
pink ribbon, pink satin dinner cards and large pink roses-
(three or five), tied together with pink ribbon.
White Grapes.
Oysters on Half-Shell.
Bouillon.
Lobster Croquettes.
Quail on Toast. Olives.
French Chops and Green Peas.
Potatoes (cut in balls and boiled).
Raspberry Ices in Cut-Glass Dishes.
Pink Cigar Wafers.
Harrison &» Burchan, dealers in Beef, Mutton, Lamb, Veal
and Pork. Poultry, Game and Vegetables, j61 Main
street. East Orange.


184 BILLS OF FARE.
Sweet-bread garnished in Pink.
Celery with Oil Dressing.
Cutlets of Veal.
Potatoes (cut in Dice and Fried).
Ice Cream, colored Pink.
Fancy Cakes. Pink Icing.
Coffee. Crackers and Cheese Straws.
LUNCHEON.
Beef Tea Served in Small Porcelain Cups.
Cold Chicken and Oysters, and Other Forms of Croquettes.
Chicken Salad. Minced Ham Sandwiches.
Scalloped Oysters.
Tutti Frutti. Chocolate Cream.
Cake Basket of Mixed Cakes.
Mulled Chocolate.
Mixed Pickles. Biscuit, etc.
Ice Cream or Charlottes can either be added or substituted.
DINNER.
Oyster Soup with Celery.
Roast Turkey. Croquettes of Rice.
Sweet and Irish Potatoes.
Quail on Toast. Vegetables. Pickles.
Scalloped Tomatoes. Maccaroni. Jelly.
Dessert—Almond Pudding. Mince Pie. Lemon Pie.
Cheese. Fruits. Nuts. Coffee.
CHRISTMAS DINNER.
Oysters on Half Shell.
Creme of Tomato Soup.
Creamed Fish (Halibut or Cod).
The consumer gets the benefit of the choice flavor and purity,
and it should be remembered that the cost of one cup
of O. &* O. Tea is less than half a cent.


BILLS OF FARE. 185
Roast Pig (Potato Stuffing).
Roast Turkey (Chestnut Stuffing).
Linked Sausages around the dish cooked with the Turkey.
Pair of Ducks (Onion Stuffing).
Potatoes Mashed. Tomatoes Stewed.
Parsnip Croquettes. Onions Boiled.
Lettuce Salad. French Dressing.
Roman Punch.
Boiled Plum Pudding, with Sauce.
Mince Pies. Fruit and Nuts.
Coffee.
YELLOW DINNER.
Preliminaries—Damask tablecloth, yellow silk scarf down
the center of table and yellow vase on mirror filled with daffo-
dils and tulips; brass candelabra, five yellow candles in each,
with yellow silk shades; yellow satin dinner cards at each
plate; cut glass and Smyrna dishes (trimmed with yellow rib-
bons), holding salted almonds; yellow bon-bons and white
cigar wafers tied in bunches of three with yellow ribbon; small
plates of yellow Japanese ware at each place ; cut glass and sil-
ver needed for each course; finest of damask napkins, with
three large yellow roses tied with yellow ribbon; bread for
soup tied with yellow ribbon.
Oysters on Half Shell, half a Lemon on each plate.
Soup and Stick of Celery.
Chicken Pates. Cream Sauce.
Jelly. Cheese Sticks.
Roast Beef.
Mashed Potatoes. Fried Salsify.
Sweet Potatoes. Squash.
Pure Spices of extra strength and Flavoring Extract of the
purest quality at Bailey, Everitt &~» Co.'s,
Library Building, Orange.


l86 BILLS OF FARE.
Orange Ice Served in Yellow Swans.
Finger Wafers, tied with Yellow Ribbons.
Sweet-bread Garnished in Yellow.
Green Peas.
Celery Salad.
Mousse au Noisette and Cake.
Fruits—Oranges, Bananas, Apricots.
Nuts and Coffee.
DINNER.
Mock Turtle Soup. White Soup.
Blue Fish.
Oyster Loaf. Quinettes of Chicken.
Boiled Turkey. Saddle of Mutton.
Pheasant. Grouse.
Wine Jelly. Biscuit Cream.
Ice Pudding.
Cheese. Cheese Straws.
Mock Turtle Soup. Queen Soup.
Turbot. Whiting.
Salmis of Snipe. Sweet-breads and Mushrooms. Oyster
Pates.
Boiled Turkey. Tongue. Roast Beef.
Woodcock. Pheasant.
Mince Pies.
Wine Jelly. Velvet Cream.
Ice Pudding.
Cheese Straws.
For Choice Meats, cut in a skillful manner and properly prepared
for cooking, send an order to O. P. Crane, i1 Cone street, near
Main street. Orange. Fresh Poultry and Game in season.
'


BILLS OF FARE. 187
DINNER.
Clear Turtle Soup, Asparagus Soup.
Salmon. Lobster Sauce.
Whitebait.
Sweet-bread Cutlets.
Fillets of Fowl and Tongue.
Fore Quarter of Lamb. Salad.
Fillet of Beef.
Ducklings and Peas. Omelette with Mushrooms.
Wine Fruit Jelly. Almond Cakes.
Ice Pudding. Cheese Straws.
Strawberry Ice Cream. Lemon Ice.
Fruit. Coffee.
TEA.
Tea. Coffee. Chocolate.
Biscuits.
Oyster Sandwiches. Chicken Salad.
Cold Tongue.
Cakes and Preserves.
TEA.
Tea. Coffee or Chocolate.
Scalloped or Fried Oysters. Muffins.
Sliced Turkey and Ham.
Cold Biscuits.
Sardines and Sliced lemons.
Thin slices of Bread, rolled. Sliced pressed Meats.
Cake and preserves.
Imported and Domestic Fancy Groceries delivered in the Oranges
and vicinity at N. Y. prices. J. H. Gedncy &-, Son, East Orange.
Orders by Mail or Telephone 293 promptly attended to.
N


If you Would Enloy Real Delicacies
CORERS

A*K THEM
-*§. jJams and Boneless Bacon. s*


QUOTATIONS SUITABLE FOR DINNER CARDS. 189
QUOTATIONS SUITABLE FOR
DINNER CARDS.
"A pleasure shared
Is a pleasure doubled.,"
"Oh, wad some power the giftie gie us,
To see oursels as others see us."
"In choice
Of morsels for the body, nice are you,
And scrupulous:—
And every composition know of cookery."
"Large is your bounty, and your soul sincere."
"Do as adversaries do in law—
Strive mightily, but eat and drink as friends."
"Whatever he did was done with so much ease,
In him alone ,twas natural to please."
"My salad days, when I was green in judgment."
"I sing the sweets I know, the charms I feel,
My morning incense and my evening meal."
"To feed were best at home:
From thence the sauce to meat is ceremony.
Meeting were bare without it."
John H. Brown, dealer in Choice Meats, Poultry and Veg-
etables, No. ij Washington place,
East Orange.


19© QUOTATIONS SUITABLE FOR WINNER CARDS.
"Present yourself
That which you are, mistress ot the feast."
"I-niy sit you down,
For now we sit to chat as well as eat."
"You act upon the prudent plan,
Say little and hear all you can."
Lord of yourself, thot not of lands,
You have nothing, yet have all."
"At table you are scrupulous withal,
No morsel from your lips do you let fall,
Nor in your sauce will dip your lingers deep;
Well can you carry a morsel and well keep."
t
"Your dainty upper lip you wipe so clean,
That in your cup, there is no farthing seen
Of grease, when you have drunk; and for your meat,
Full seemly bend you forward on your seat."
"Money can be repaid;
Not kindness such as yours."
"Not learned save in gracious household ways."
"Blest be Heaven,
That brought thee here. * .
To warm
My cold heart with a friend."
"Kind hearts are more than coronets
And simple faith than Norman blood."
"To loyal hearts the value of all gifts
Must vary as the givers."
H. J. Condil, dealer in Staple and Fancy Groceries, Foreign ana
Domestic Fruits, Cigars, etc., Main street, opposite Pros-
pect street, East Orange. Telephone Sj.


MISCELLANEOUS. 199
A common sized wine glass holds one-half gill.
A tea-cup holds one gill.
A large wine glass holds two ounces.
A table-spoon holds one-half ounce.
Forty drops equal one tea-spoonful.
Four tea-spoonfuls make one table-spoonful.
TIME TABLE FOR FISH.
Halibut and salmon, fifteen minutes to a pound.
Blue fish, bass, etc., ten minutes to a pound.
Fresh cod, six minutes to a pound.
Baked blue fish, etc., ten minutes to a pound.
Baked halibut, twelve minutes to a pound.
Trout, pickerel, etc., eight minutes to a pound.
TIME TABLE FOR ROASTED MEATS.
Beef, six to eight pounds, one hour and a half, or twelve
minutes to a pound.
Mutton, ten minutes to the pound for rare, fifteen for well-
done.
Lamb, a very little less, according to age and size.
Veal, twenty minutes to a pound.
Pork, thirty minutes to a pound.
Turkey, eight to ten pounds, not less than three hours.
Goose, seven or eight pounds, two hours.
Chickens, an hour to an hour and a half.
Tame ducks, one hour.
Game ducks, thirty to forty minutes.
Partridge, grouse, etc., half an hour.
Pigeons, half an hour.
Small birds, twenty minutes.
Harrison &* Burchan, dealers in Beef, Mutton. Lamb, Veal
and Pork, Poultry, Game and Vegetables, 361 Main
street. East Orange.


MISCELLANEOUS. 201
soaked in boiling milk, then cooled and slightly sweetened, it
is the best and most nutritious food that one can give to
babies. Bread so prepared will keep for months, so that not a
.crust need ever be wasted in any household.
"BEEF TEA.
MRS. S. W. WHITTEMORE.
One pound chopped beef (lean); add one and a quarter
pints of cold water; let it stand half an hour. Put it on the
fire, let simmer until reduced to one pint. Stir it well, strain
through a coarse sieve; add a little salt while cooking.
ORIENTAL PERFUME.
MRS. CHARLES ROOME.
Half peck of rose leaves and one pint of salt, packed close-
ly in jars, in alternating layers; add small quantities each of
a variety of aromatic spices, fragrant powders and extracts.
two ounces of orris root, a few sprigs of lavender, a few drops
of attar of roses. Shake very thoroughly, place in tightly cov-
ered preserve jars. Keep in a dark place for at least one
month, until all the odors have been thoroughly incorporated.
WA TER.
In most cases it is considered extremely beneficial to drink
hot water before meals and before going to bed. A little
pinch of salt adds to the good effect produced.
Pure^Spices of extra strengtli and Flavoring Extract of the
purest quality at Bailey. Everitt &» Co.-s,
Library Building, Orange.


SUGGESTIONS. 205
door wide open. It need only be closed for ten or fifteen
minutes once in twenty-four hours, while the clinkers and
ashes are taken out. If the fire chamber is whole and the
chimney clean, no gas will escape. By opening the windows
during the sunny hours, no one will be uncomfortably con-
scious of the fire.
Harrison &» Burchan, dealers in Beef, Mutton, Lamb, Veal
and Pork, Poultry, Game and Vegetables, j61 Main
street. East Orange.


GO TO
MUIR'S
FOR
DRY * AND * FANCY * GOODS,
Gents' Furnishing Goods, Etc..
AT POPULAR PRICES.
CHILDREN,S HOSE A SPECIALTY.
559 Main St., East Orange, N. J.
W. H. VAN COURT.
DEALER IN
Ml
VEGETABLES, FISH AND OYSTERS,
FOREIGN AND DOMESTIC FRUITS,
CANNED GOODS, ETC.
POULTRY AND GAME IN THEIR SEASON.
©
576 MAIN STREET, East Orange, N. J.
Telephone No. 315.


EDWARD P. HAMILTON & CO
MAKE A SPECIALTY OF
REAL ESTATE FOR SALE & RENT
IN
ALL THE ORANGES,
also MONTCLAIR and MONTCLAIR HEIGHTS, SHORT HILLS,
SUMMIT, MADISON, MORRISTOWN and MORRIS PLAINS.
Some Fine Farms Around Mendham and MT. Freedom,
1,000 Feet Elevation.
offices:
NO. 96 BROADWAY (elevator) OFFICES 32 & 33, N. Y., and
Opposite the principal Orange, N.J., station.
Agents at Orange for the GERMAN AMERICAN INSURANCE COMPANY.
Fire Insurance on Dwellings, Furniture, Stables and Contents at LOWEST RATES.
THE
Orange * Chronicle
Jas ihe largest circulation of any focal paper
published in &ssex County, outside of J2eVt>arf{, and
is in every ^au the leading paper in its fiefd.
*(5o be Had of aff newsdealers or by maiffrom
the office,
240 MAIN STREET,
ORANGE, N. J.


J. Harvey Johnson,
SEWING-MACHINES,
PIANOS £ ORGANS.

567*M AIN*ST.,*OPP.*THE * FLAG-:-STAFF,
ORAHGE. H. J.
Agent to l^agon ^ j^amlin piaiIo? and Organ?.


EDW-D P. HAMILTON & CO.,
MAKE A SPECIALTY OF
REAL .:. ESTATE
FOR SALE AND RENT
ALL THE ORANGES,
aeso MONTCLAIR and MONTCLAIR HEIGHTS, SHORT HILLS,
SUMMIT, MADISON, MORRISTOWN and MORRIS PLAINS.
Some Fine Farms Around Mendham and Mt. Freedom,
1,000 Feet Etevation.
NO. 96 BROADWAY ieeevator) OFFICES 32 & 33, N. Y., and
OPPOSITE THE PRINCIPAL ORANGE, N. J., STATION.
© (§) ©
Agents at Orange for the GERMAN AMERICAN INSUDANCE COMPANY.
Fire Insurance on Dwettings, Furniture, Stabtes and Contents at LOWEST RATES.