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^^^H ^^M M ^H


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JENNIE JUNE'S
AMERICAN COOKERY BOOK,
CONTAINING UPWARDS OF TWELVE HUNDRED CHOICE AND CARETULLY
TESTED RECEIPTS; EMDBACINO ALL THE POPULAR DISHE8,
AND THE BEST RESULTS OF MODERN SCIENCE, RE-
DUCED TO A SIMPLE AND PRACTICAL FORM.
ALSO,
A CHAPTER FOR INVALIDS, FOR INFANTS, ONE ON JEWISH COOKERY;
AND A VARIETY OF MISCELLANEOUS RECEIPTS OF SPECIAL
VALUE TO HOUSEKEEPERS GENERALLY.
By Mrs. J. C. CROLY, (Jennie June.)
AUTHOR OF "TALKS OF WOMEN'S TOPICS," ETC,
"What does cookery mean?**
"It means the knowledge of Medea, and of Circe, and of Calypso, and of Ilelen,
and of Rebekah, and of the Queen of Sheba. It means the knowledge of all
fruits, and herbs, and balms, and spices—and of all that Is healing, and sweet in
fields, and groves, and savory in meats—it means carefulness, and inventiveness,
and watchfulness, and willingness, and readiness of appliance It means the
economy of your great-grandmothers, and the science of modern chemists—a means much tasting, and no wasting—it means English thoroughness, and
French art, and Arabian hospitality, and it means in fine, that you are to be per-
fectly, and always 'ladies,*—'loaf givers,* and as you are to see imperatively that
everybody has something pretty to put on,—so you are to see, even yet more im-
peratively, that everybody has something nice to eat."—Ruskin. -
NEW YORK:
THE AMERICAN NEWS COMPANY,
119 & 121 NASSAU STREET.
1866.
I,T


TO TTFW YOT3K
PUBLIC UDF.ARY
146712A
ASTOR, LKNOX AND
TILCKM FOUNDATIONS
Entered according to Act of Congress, in the year 1866, by
^ THE AMERICAN NEWS COMPANY,
In the Clerk's Office of the District Court of the Southern District of New York.


$tbkatttr
TO THE YOUNG HOUSEKEEPERS OF AMERICA.





INTRODUCTION.
"Why another cook-book, when there are already so
many?"
Well, for several reasons, one of which is, that when an
inquiry was made for a good, practical cook-book, we
knew not which to recommend. We examined a great
many, and found some good for one thing, and some for
another; but few containing just what young, middle class
housekeepers want to know—arranged in a clear, avail-
able form, unencumbered with unnecessary and wordy
details.
A very small number of the printed cookery and house-
keeping books have been written by women, and still less
by persons possessing any practical knowledge of the sub-
ject of which they were treating. The majority are clumsy compilations of all kinds of receipts—good, bad,
and indifferent, collected from various sources, and put
together with an ignorance as profound, of their results,
as if they had been written in an unknown language.
There are certain "high art" cookery books that are
very good and complete, in their way; but they are too
elaborate and pretentious for the class for whom this was
written. They go into the mysteries of French dishes,
and tell how to get up grand dinners, but they leave the
poor young wife, who wants to cook a chop or a chicken,


VI I NTKODUCTI ON.
stuff a piece of veal, and make a pudding, or a loaf of
bread for the first time in her life, quite in the dark.
It is not claimed for the present volume, by-the author,
that it fully meets the necessities of the case, or has satis-
factorily accomplished its task, even within the modest
limits assigned to it. It is one thing to think how some-
thing may be done, and another thing to do it; but it is
claimed that the object of the work has been constantly
kept in view, that it has been executed lovingly, with a
strong appreciation of the benefit and pleasure to be de-
rived from good cooking, from the intermingling of the
finer with the grosser elements, with a pleasant remem-
brance of good times spent in the kitchen, and with an
earnest wish to make these duties seem attractive to the
conscientious young wives who would willingly perform
their part, if they but knew how.
Nearly all the receipts and recommendations in the fol-
lowing pages have been carefully tested and found sensi-
ble and practical. 'We have omitted some things, which
nearly all cook-books contain, such as directions for carv-
ing, setting table, etc.; because it seemed a waste of valu-
able space. Carving is partly a gift of nature, and partly
of grace; it is never learned from a book. Directions of
this kind, moreover, are useless without illustrations; and
these did not come within the scope of the present work.
Information as to how to put the knives and forks on a
dinner table is another work of supererogation. Few
persons who use a cookery book are so benighted as not
to have seen a table neatly set sometime or other, and if
they have, it is worth more to them than a dozen printed
rules. Young housekeepers will, however, find a great
many hints,—the result of experience and observation,—
which we hope will prove useful to them, and help to keep


INTRODUCTION. VII
them from the errors and perplexities of many who have
preceded them.
Dear friends,—for it is you, for whom this book is writ-
ten, and to whom it is dedicated,—I believe in you, I sym-
pathize with you, because I am one of you. I see you in
your lovely young wife-hood, so happy in your treasures
of pantry and closet, so proud of your first culinary suc-
cess, and of your lord and master's high appreciation of
it; and I would, if it were possible, extend the loving
halo which glorifies every act of affection during these
first, happy months, to all your future; so that no weari-
ness, no pain, no distrust, no loss of anything that now
makes life beautiful, might ever come near you. But
this is out of my power. I can only wish for every one no
more clouds than is necessary, to vary and make beautiful
the matrimonial sky, and so dear friends,
Faekwell.





GENERAL PRINCIPLES OF COOKING.
1. The object of cooking is to make food healthful, and palateble; the secret is therefore, how to combine elements and flavors,
so as to produce the best results.
2. The best meat requires the simplest preparation.
8. A cardinal principle in cooking is cleanliness; a dirty cook
cannot be a good cook, because all her dishes, no matter how dis-
tinct in quality, or costly in material, will taste as if, to use a com-
mon expression, they were " cooked in one pot."
4. As a general rule, to which there are very few exceptions,
cook long and slowly, to cook well, and let the heat reach every
part as evenly as possible.
5. Fresh meats, and fish are better than corned, pickled, or
smoked provisions; and the flesh of grown animals, (beef or mut-
ton) is to be preferred to young beasts, such as veal or lamb.
6. The natural order in cooking meats or fish, excepting oys-
ters, is first to broil, second to boil, third to roast, fourth to stew,
fifth to bake, and sixth to fry; and never to fry, as long as there is
another method left.
7. To retain the jucies in boiled meat, keep it in mass and plunge
it in boiling water; this coagulates the outer coating and prevents
the escape of the jucies, or soluable matter. To extract the ju-
cies for soup, cut it up in small pieces, and put it in cold water;
this draws out all the strength, making good soup, but poor meat.
8. Air should have access to roasting meat, hence spit roasting
before a fire, is found much better than roasting in a closed oven.
9. Always retain as much as possible of the distinct flavor of
every article of food used; mixtures which make all dishes taste
alike, are dyspepsia breeding, as well as appetite killing.
10. Carefully avoid placing articles in contact, which have no
1


2 GENERAL PRINCIPLES OF COOKING.
affinity, such as fish and meat, etc. It is sufficient for people to
do that in their stomachs.
11. A light hand in making, a quick step in baking, maketh a
good conscience for eating bread, puddings, and pies.
12. Food for the well, is better than physic for the sick. Bad
cooking is a crime; it is the cause of dyspepsia, and a host of
other evils. A woman convicted of it ought to be arrainged for
manslaughter.


HOUSEKEEPING.
The great question when a young couple are going to be mar-
ried is, whether they shall keep house or board. The gentleman,
as a general rule, wishes to keep house, he is tired of boarding;
moreover, he had anticipated so much enjoyment in a snug little
house of their own, and so much pride and pleasure in seeing his
pretty Nellie at the head of his table, doing the honors to the
choicest of his friends.
But Nellie has quite different ideas; in the first place, she
knows nothing about cooking. She has, with the help of her
mother, or the cook, made cake once or twice, or possibly blanc-
mange, which was very much praised; but of the practical details
required in the getting up of the most ordinary breakfast, dinner,
or supper, she knows nothing, and has not the remotest intention
or inclination to become acquainted with them.
The final result is, that they go to " board" in some highly gen-
teel establishment, where the prices are high in proportion to the
gentility and lack of real comfort, and some fine morning the
young gentleman wakes up to the knowledge that he is tied to a wife
who doubles his expenses, but has added nothing to his happiness,
or at any rate, nothing to the real value and usefulness of his life.
This is a matrimonial swindle. Girls ought not to marry until
they are ready and willing to accept the position of head of a
household, and capable of making B home what it should be to
husband and children.
If a man can find a woman to act as his mistress for her board
and clothes, well and good — there is no law to prevent it; but for
a woman bearing the honored name of wife to hold so dependent
and humiliating a position, is fearful degradation.
The marriage relation is one of reciprocal interests, duties, and
responsibilities; and no young lady ought to marry until she is


4 HOUSEKEEPING.
willing to assume her share of them. True affection on the part
of the husband will lighten, and make duties, pleasures, but what-
ever aspect they bear, she must not shrink from them. If she has
not received the training necessary to fit her for the position, it is
her misfortune; but it will be her fault, if she does not try as far as
possible to remedy the evil.
Want of means constitutes no sort of reason why young married
people should not go to housekeeping. What we spend on fool-
ish and useless gewgaws and presents would, in nine cases out of
ten, if usefully applied, set them up in a style quite in accordance
with their means, if not their inclination.
But it is not for themselves, they fear. They are willing, or at
least they think so, to live together in an attic; but society! Well,
what has society got to do with it? Society will not pay your
butcher's and grocer's bills, nor care a copper whether they are
paid or not. Society will eat ice-cream, oysters, and cake of your
providing, but that is not what you are marrying for.
You have chosen a comparatively poor man, your business is to
adapt yourself to his circumstances, to make the most of his means
in providing a pleasant home, and bringing up carefully and con-
scientiously the children which may be given you. If society find
you out, or if you find it worth while to fill up any of the chinks
or interstices with occasional glimpses of the false, glittering, out-
side world — good! you will come back to your sweet home with
so much the more relish; but do not marry it, do not sacrifice your
own sense of duty, and the happiness and welfare of husband and
family to it.
Talk of happiness,—there is none like that of an intelligent, af-
fectionate family circle. There is no pleasure, no enjoyment
equal to that of a mother ministering to the wants, or gratifying
the natural and innocent tastes of her children. The pleasure is all
the greater, because it is a surprise.
Young women very often dread the exacting care of a family, and
expect to find wifely and maternal duties irksome and wearisome;
that is the reason why they would so willingly escape them,
as they fancy, by boarding, and not having children.
But unfortunately, or fortunately, God has managed it so that
we cannot take the pleasures of life without bearing its pains; we


HOUSEKEEPING. 5
cannot shirk a plain line of duty, without incurring the penalty.
But we can, and do, by taking upon ourselves bravely, its bur-
dens, find an exaltation of womanhood, and a hight and depth of
happiness, such as we never before dreamed of.
Exceptions are said to exist to every general rule; but there are
very few to this, that when people marry, they ought to set right
about making a home of their own. If you can only afford two
rooms, live in two rooms. If your means will compass a small
house, but not to large one, then take the small one, and be happy
and thankful.
I would not give a wisp of straw for a young woman who does
not want, on her marriage, to occupy her own little domain; who
does not revel in anticipation over the contents of kitchen and
closet, if there is only a small cook stove in one, and a set of
delf in the other. But this suggests a matter of some importance.
KITCHEN FURNISHING.
In selecting a house to live in, particularly if it is a small one,
give the preference to a pleasant, sunny kitchen, which will at
least look clean when it is clean, and into which it will not be disa-
greeable to enter.
As a general rule, buy as little as possible on first going to
housekeeping; it is easy to add more when experience has dis-
covered to you precisely what you want; but if you should indulge
in any extravagance, let it be in the kitchen furnishing.
It is a real pleasure to get a glimpse of an orderly kitchen find
neat closets, newly fitted up with all the useful modern contriv-
ances for saving labor, and making it agreeable, and as the whole cost would not amount to more than one expensive carpet, it is
not worth while to do without them.
It is economical, moreover, to have all kitchen utensils of the
best quality; cheap pans, brushes, pails, earthenware and the like,
are not only an "eyesore " in a house, and bad or disagreeable to
use, but they are good for nothing; they eternally want replacing,


6 HOUSEKEEPING.
while a really good article is not only taken better care of, but
will stand infinitely more of hard usage.
Oil cloth is the best material for covering a kitchen floor; it is
easily kept clean, and does not absorb the dirt and grease.
Short, white muslin curtains to kitchen windows are considered
"nonsense " by some people, but they are tidy, and the cost and
washing are not much.
'Of course the kitchen will be supplied with dresser, table with
drawer, and ironing table. As to chairs, three and a common
rocker are sufficient; but I would enliven the walls with a picture
or two, if possible, and encourage the cook; or maid of all work,
to have her monthly rose or pot of geranium in the window.
Under the shelves of the kitchen closets, it is a good plan to
have narrow strips of board, in which nails or tacks can be in-
serted, for the purpose of hanging up all sorts of small articles,
such as iron and wooden spoons, sugar and flour sifters, tin strain-
ers, lemon squeezer, lemon grater, egg beater, skewers, small
sauce pans, cake turner, rolling pin, and such things as one is most
likely to want, and which it is convenient to have in sight.
The floors of all closets should be covered with oil-cloth, so that
they can be easily washed up, and kept neat and clean.
HOUSEHOLD MANAGEMENT.
Women are sometimes accused of managing too much, and
sometimes of not managing at all; but the most perfect system of
management is, undoubtedly, that which outwardly betrays itself
least, and in the results of which, there is not suspected to have
been any management at all.
Regularity is the pivot upon which all household management
turns; where there is a lack of system there is a lack of comfort,
that no amount of individual effort can supply. Forethought also
is necessary, so that the work may be all arranged beforehand;
done in its proper order, and at the right time. Never, except
in cases of extreme emergency, allow Monday's washing to be put


HOUSEKEEPING. 7
off till Tuesday; Tuesday's ironing till Wednesday, or Wednes-
day's finishing up and "setting to rights," till Thursday. Leave
Thursday for extra work; or when that is not required, for rest-
ing day, or half holiday, and as a preparation for the up stairs'
sweeping and dusting of Friday, and the downstairs' baking and
scrubbing of Saturday.
Arrange work so as to save fuel as much as possible. Mix
bread at night, so that it will be ready to bake with that " first
fire" which always makes the oven hot in the morning. Prepare
fruit over night, so that pies or other things can be quickly made
and baked immediately after. Prepare hashes for breakfast, over
night. Have the kitchen and dining room put in order before re-
tiring to rest. Have kindlings and whatever is needed for build-
ing fires laid ready, and the fire in the kitchen raked down, so
that it can be built up in the shortest possible space of time. This
is not only a saving in the morning, but will be found useful in
case of illness in the night, when a fire is often required at a mo-
ment's notice.
Try to buy in as large quantities as possible, so as to save the
perpetual running out to the grocery. Supplies on hand also en-
able the housekeeper to provide a more varied table, with far
greater economy than is possible where every thing is bought by
the half a pound, more or less.
Every family that can possibly find means to do it, or a place
to properly keep the articles, should commence winter with fuel,
potatoes, apples, flour, and butter, enough to last till Spring. A
good supply of hominy, rice, farina, Indian meal, preserved fish,
and other staples, including sugar, should also be laid in, not for-
getting a box of raisins, one of currants, a third of soap, and a
fourth of starch.
There is such an immense saving in soap well dried, that it is
surprising so many housekeepers content themselves with buy-
ing it in damp bars. Starch also is frightfully wasted by quarter,
and half pound purchases, which are frequently all absorbed at one
time, by careless girls, in doing the washing for a small family.
But in most American families, the largest amount of waste,
probably, takes place in the use of fuel. Heretofore, fuel of all
kinds has been comparatively cheap, and very little supervision has


8 HOUSEKEEPING.
been exercised over its use. At present rates, however, it is an
item of considerable importance; and it is quite time that servants
were taught how to employ it to the best advantage.
In nine out of ten kitchens, when there is any cooking to be done
the range is made red hot; when the cooking is done, the fire is
left to go down to ashes, and is then raised by means of a wasteful
pile of kindling wood. When no cooking is going on, and a large
fire is not needed, the dampers will frequently be left open, and
the fuel allowed to blaze itself out up the chimney instead of being
kept in reserve for actual service.
The general principle of construction upon which American
kitchen stoves and ranges is based, renders them either very eco-
nomical, or very much otherwise, according to the way they are man-
aged. After the fire is first built in an ordinary stove, or range, the
dampers ought all to be closed up and not opened again during the
day, except while broiling, or something of that sort. If the grate
is kept clear, and the fire replenished with a small quantity of coal,
before it begins to get low, both the oven, and the top of the range
will fte* kept sufficiently hot for any kind of cooking, and it will be
done all the better for being done somewhat more slowly, than is
customary with the well meaning, but terribly blundering, and
irresponsible race of wild Irish girls, who officiate as the high
priestesses of our domestic altars.
The strictest attention on the part of a house-keeper, is necessa-
ry, to see that certain articles are kept for their proper use; for
instance, that the dish cloth is not used for a floor cloth, that the
napkins are not used to wipe up the dishes, the dish towels as
dusters, a new broom to sweep out the back yard, and the best new
enamelled sauce pan, for melting down grease.
Where the lady of the house attends partly to her own work,
she will naturally see to all these things; but where it is left wholly
to servants, there are always complaints of missing articles, and an
inspection of the kitchen, or ironing table drawer, would generally
bring them all to light, although in a state almost unrecognizable,
from dirt, and their contiguity to whitening, hair oil, candle grease,
combs and brushes, and other articles, all of which it is found
"handy " to keep in a drawer in the kitchen, with mats, table cloths,
towels, and other things destined for family use.


HOUSEKEEPING. 9
It is hardly necessary after this to say that a kitchen being once
provided with necessary and convenient articles for cleaning and
cooking, the presiding genius should be held to a strict accounta-
bility for them. Pudding cloths should be forthcoming whenever
wanted, — dry, clean, and free from stains; towels, napkins, pans,
bowls, and cooking utensils, should be kept strictly to their uses,
and not put away till perfectly clean and dry.
Ironing sheets, blankets, skirt board, bosom board, iron holder,
rubber, and the like, should be kept smoothly folded in the drawer
of the ironing table, when not in use.
The shelves of kitchen, dining-room, and other closets, should
be covered with fresh paper, neatly cut out on the edges, once in
two weeks, and dusted down twice a week.
Pot closets, safes, and refrigerators, should be thoroughly scrub-
bed out every week, and the latter aired every day.
Good brooms and brushes will last a long time if care is taken
of them. When first bought they should be allowed to stand in
cold water for twelve hours, and then thoroughly dried before using
When not in use, they should be hung up by a loop of twine, or
cord, so that the weight may not rest on the edge of the splinters,
and break them. Four large brooms should be provided, one for
the kitchen, one for the parlor, one for the sleeping rooms, and one
for the family, or "living" room. A "whisk" will be required
for every room in the house, besides one for the hall.
As soon as the kitchen broom is worn down so as to render it
unfit to sweep the floor with ease and comfort, take it for the cel-
lar, door steps, and back yard; take the one from the sitting room
for the kitchen,'the one from the parlor to the sitting room, and
get a new one for the parlor.
Exact punctuality in serving the meals, and punctual attendance
at them; it is oftener the fault of the family, than the servants, that
meals are served at irregular hours. Where the members make a
practice of sitting down any time, and food is kept waiting until
it suits their pleasure or convenience to partake of it, irrespect-
ive of household necessities, servants, or any one else, will natr
urally become careless and neglectful.
HOUSEHOLD MEMORANDA.
Dried herbs should be tied each separately in a paper bag, an<}


10 HOUSEKEEPING.
hung against the wall in the store-room. Mint, pennyroyal, cat-
nip, sage, thyme, summer-savory and parsley, are all good to
have in the house.
Parsley should be bunched before it goes to seed, and hung up
to dry. In a week, or two, it may be put in paper bags, and is
ready for use, for soup, stuffing, or fricassee.
PIECE BAGS.
Out of an old calico dress make three piece bags, and label each
one of them with its written name upon a small square piece of
white muslin, which must be sewn upon the side of the bag. One
should be the " rag-bag," another the " white piece-bag," a third,
the " colored piece-bag," — they will be found very useful.
DUSTERS
Provide a duster, as well as a feather brush, and a whisk broom,
for every room in the house, and see that they are kept in their
place, when not in use.
KITCHEN HOLDERS.
Make three kitchen holders, one to put away with the ironing
apparatus, two others, to be hung up, one each side, under the
kitchen mantle piece, so as to be ready for lifting pots and kettles
off the fire, or taking hold of the hot handle of a sauce pan, or
skillet. Small squares of old, or new carpet, are best, with an
inner lining of old cloth, and an outer one of dark twilled cotton,
which may either be sewed to the edge of the carpet, or the whole
maybe bound with worsted binding. Add a loop to hang it up by.
PAPER AND STRING.
i
When parcels are brought to the house, take the nice white, or
brown tissue paper, in which the goods have been wrapped, fold it
and put it away in a drawer, with the string tied round it, to be
ready for use in case of emergency.
MENDING
When you put the clean clothes away for the family, examine
every piece, and see if a string, or a button needs replacing, or


HOUSEKEEPING. 11
a fracture requires mending. Pile all together, and repair them at
once, remembering that a stitch in time saves nine.
MENDING STOCKINGS.
Mending stockings for a large family, is a somewhat onerous,
and not altogether agreeable duty. As soon as the daughters are old
enough they should be set to mending their own; but even then,
there is sometimes a large pile for " mother's" work basket. Do
not hurry them; however, mend them conscientiously, if it is only one
pair at a time. Have needle and darning cotton of the proper size,
take a large area in every direction beyond the hole, leave loops at
each end of the thread, as it is drawn out, for shrinkage—and darn
carefully and extensively over all the thin places. Hose mended
in this way will not require the process more than twice, during
their existence, provided the quality in the first place was the best.
Cheap hose are not worth buying at all.
RAINY DAYS.
Make the house look as bright as possible inside, have some-
thing good for tea, put on a pretty dress, light up early, romp
with the children, tell them stories, and determine at least to have
sunshine in the house, if you cannot have it outside.
PACKING AWAY SUMMER OR WINTER CLOTHES.
Before packing away summer or winter clothes, devote a day to
an examination of them; mend, and clean any spots off that may
require it, brush, and shake them well, fold up smoothly, and
sprinkle between every fold a little gum camphor, unless you are
so fortunate as to have cedar chests, and then you will not need it.
Sprinkle a little gum camphor also on the bottom of common trunks
or chests, pack closely, filling up all the crevices, with small arti-
cles such as stockings, gloves, scarfs, hoods and the like, reserv-
ing the body part of the box for the larger garments Nice dresses, velvet cloaks, opera cloaks, furs, and the like,
should be folded in sheets, or towels, pinned tightly down, and be
placed in the trays, or hollow part of trunks, by themselves, if
possible.


12 HOUSEKEEPING.
CAKE BOX.
Have a japanned box, or large jar, for cake, which will shut
down tight. Cover it with a linen cloth, which should be put in
the wash once in two weeks. Empty the box, scald it out, and let
it dry in the sun, or before the fire, every week.
CHAMBER, MANTEL, AND TOILET COVERS.
White Marseilles, thin pi que or Allendale quilting, edged with
white ball, or twisted fringe, makes nice covers for toilet stands,
or chamber mantels, especially where cottage furniture is used. If
the furniture is very handsome black walnut, or rosewood, ele-
gant mantel covers may be made, by tacking patent maroon vel-
vet on a thin board, and edging it with bullion fringe.
TO CLEAN LOOKING GLASSES.
Divide a newspaper in two halves, fold up one in a small square
and dip it in cold water. Rub the glass first with the wet half of
the paper, and dry with the other. Fly specks, and all other
dirty marks will disappear as if by magic.
TO TAKE OUT SCORCH.
If a shirt bosom, or any other article has unfortunately been
scorched in ironing, lay it where bright sunshine will fall straight
upon it. It will take it entirely out, leaving it clean and white as
snow.
LABEL CHILDREN.
Into the crowns of the hats or bonnets of little children, sew a
square of writing paper, stating age, and residence. This will
save them from any danger of being lost.
WASH RAGS.
Small squares of crash hemmed, make very nice wash rags, or
small, coarse tea napkins, fringed on the sides; very good ones
may also be made out of the best part of old dinner napkins, or
tablecloths. Be careful always to supply them to every sleeping-
room with the towels, and see that they are changed once a week.


HOUSEKEEPING. 13
NIGHT CLOTHES.
Never wear anything at night that you have worn during the
day, nor during the day, that you have worn at night.
TO PUT OUT FIRE.
In all such cases, great promptitude and quickness is necessary.
The thing to be done is, to crush it out; either with rugs, mats,
blankets, or whatever else is handy.
If the fire is in a chimney, fire a pistol into it, or put salt on it, and
close up the draft of the fire-place, by pinning a quilt up over it.
This last precaution alone will generally prevent danger, unless
there should happen to be a high wind.
SHEETS.
When sheets are beginning to wear in the middle, sew the sel-
vage sides together, tear them in two, and hem down the sides;
they will last enough longer to pay for the trouble, especially at
present price of muslin.
PAY AS YOU GO.
Keep no books, and never run accounts with stores; pay for
what you buy when you buy it, and so save much money and trouble
and prevent many very disagreeable mistakes.
HOW TO CLEANA TABLE.
Collect all the food together first, and dispose of it, neatly,
and carefully. Put all the spoons together, all the forks together,
and all the knives together. If you have a small pitcher partly
full of warm water on the table, put the knives into that, blade is down. Scrape the plates clean, and empty all the slops from the
tea and coffee cups, into the slop bowl. Have ready your clean
light wooden tub, two thirds full of hot water, little mop, piece of
soap, and tin pan of warm water for rinsing. Wash the glasses
first, with a little soap, and rinse them, then the spoons, then the
cups and saucers, then the silver forks, then the plates, lastly, the
larger dishes. Dry quickly with nice large fine linen crash towels.
Be careful not to put the handle of knives into hot water, or silver


14 HOUSEKEEPING.
knives where they can touch the forks, as that will scratch them.
The quicker the whole operation is performed, the brighter and
nicer the ware will be.
'.. MATTRESSES.
Mattresses are used universally now in preference to feather
beds; and to save trouble, some people straighten the clothes over
them, just as they rise. This is very bad, they ought to be turned
every day, and exposed to the air some time before the bed is made
up.
HINTS ON ECONOMY.
Provide on Saturday for Monday, so as not to take up the fire
with cooking, or time in running errands, any more than is possi-
ble on washing day.
Wait till articles, fruit, fish, poultry and vegetables, are in
full season, before purchasing. They are then not only much
lower in price than when first brought to market, but finer in
quality and flavor.
Outside garments, bonnets, cloaks, hats, shawls, scarfs and
the like, will last clean and fresh much longer, if the dust is care-
fully removed from them by brushing and shaking after returning
from a ride or a walk.
When your apples begin to rot, pick the speckled ones out
carefully; stew them up with cider and sugar, and fill all your
empty self-sealing cans. In this way you may keep in nice apple
sauce till apples come again.
Pickle or preserve jars should be washed in lukewarm
or cold water, and dried in the sun or near the fire. Hot water
cracks the polished surface of the inside, and renders them unfit
for their specific use.


HOUSEKEEPING. 15
Never allow children to eat butter with meat or gravy; it
is both wasteful and injurious.
Hot buckwheat cakes will go farther and last longer than
any other single article of food. A celebrated judge d Jaredthat
he could remain in court all day, without feeling a symptom of
hunger, after a breakfast of buckwheat cakes.
A stew is not a bad dish for a family dinner, once a week;
make it of good meat, and savory with sweet herbs, and the most
fastidious will not object to it.
Rise early on fine, summer mornings, and throw all the win-
dows of the house open, so that it may exchange its close atmos-
phere, for the cool, fresh air. Have the work done before the
heatof the day comes on, and save it as much as possible during
the warmest weather.
Take care of the food that is brought into the house, and
see that none of it is wasted; but do not be always on the lookout
for cheap things. Beans are cheap, and very good sometimes;
corn meal is cheaptoo, and even more available, because it can be
made into a great variety of dishes, but people would not care to
live on beans and corn meal all the time, because they are cheap.
Eating is intended as a means of enjoyment, as well as of sustain-
ing life; and it is right to avail ourselves of the abundant re-
sources provided, as far as we can consistently.
Use tea leaves, or short, freshly cut grass, to sprinkle upon
carpets before sweeping. It will freshen up the colors, and save
the usual cloud of dust.
Have everything clean, on Saturday night, something nice
for tea, and also for Sunday morning breakfast. Let the ap-
proach of the Sabbath be anticipated in all things, with pleasure.
Stay at home with the children on Sabbath evening, and finish the
day with a sacred concert.


16 HOUSEKEEPING.
Allow no holes, or cornersin the house,in drawers, on
shelves, or in closets, for the stowing away of dirty rags, old bot-
tles, grease-pots, and broken crockery. When bottles are emp-
tied, let them be cleaned, and putdown in the cellar, until they
are wanted. Harbor no dirty grease pots, and when an article is
broken past recovery, throw it away at once; there is no use in
keeping it to collect dust, and cobwebs.
Make a point of examining safe, refrigerator, closets, drawers,
and all receptacles for food, and kitchen articles, at least as often
as once a week, either Saturday, or washing day. Look into pickle
jars, bread jars, cake jars, butter tubs, apple, and potato bar-
rels, everything in fact, examine their condition, see if they are
kept covered and clean, and that food put away, is not left to
spoil, or be wasted.
The fewer servants the better—two requires a third to
wait upon them, and so on ad infinitum. Have good servants how-
ever, pay good wages, and make them responsible for their work.
If ITis possible, and when there is a will there is a way, call
your household together, after breakfast every morning, and have
domestic worship, be it ever so short. A verse of a hymn, a pas-
sage from the Bible, and just a few words of heartfelt prayer, and
praise, sets everything right for the day, smooths ruffled tempers,
and puts the domestic machine in nicely running order. It is also
no bad preparation for the temptations and annoyances of busi-
Before sweeping a room, have the furniture, and especially all
the small articles, dusted and removed. This keeps them look-
ing fresh, and new.
Wear prettt morning dresses; they are inexpensive, and
easily preserved from injury, by a large calico apron enveloping the
skirt of the dress, and sleeves of the same kind, gathered into a
band, top, and bottom, and extending over the elbows. These can
be slipped on and off in a minute, and with a bib added to the


HOUSEKEEPING. 17
apron in front, affords complete protection, while engaged in dust-
ing, making pastry, and the like.
Always have your table served neatly, and then if friends
"happen in," you will not be ashamed to ask them to share your
meal. Be hospitable, if it is only a crust, and a cup of cold
water; if it is clean and good of its kind, there is no reason to
blush for it; the hearty welcome will make amends for the absence
of rich viands.
If children want anything between meals, which they should
not, give them a cracker, or an apple; do not encourage an irreg-
ular and unhealthy appetite, by giving them pie, cake, or ginger-
bread. RULES FOR EATING
1. Eat slowly as if it was a pleasure you desired to prolong,
rather than a duty to be got rid of as quickly as possible.
2. Don't bring your prejudices, your dislikes, your annoyances,
your past misfortunes, or future forebodings, to the table — they
would spoil the best dinner.
3. Respect the hours of meals, you have no right to injure the
temper of the cook, destroy the flavor of the viands, and the com-
fort of the family, by your want of punctuality.
4. Have as much variety in your food as possible, but not many
dishes served at one time.
5. Find as little fault with the food prepared as possible, and
praise whenever you can.
6. Finally, be thankful, if you have not meat, that you have
at least an appetite, and hope for something more and better in
the future.
THE USE OF FUEL.
There is no department of housekeeping in which our national
spirit of waste and extravagance is more clearly exemplified, than


18 HOUSEKEEPING.
in our use of fuel. Even the enormous advance in prices has lei
to no retrenchment or reform in this respect. Coal and wood are
just as recklessly as ever, shovelled into the cellar. Bridget makes
the same blazing fires, subject to no supervision, except a faint,
general direction, to " sift the cinders every morning; " and Bridg-
et says "yes'm " as usual, but there being nobody to see, or know
whether she does or not, in nineteen cases out of twenty, she does not do it.
Every little while through the day, the fires are raked down, and
fresh coal put on, the dampers of stove or range left wide open,
and for so much cooking as a cup of tea, or a dish of potatoes, a
fresh fire built with range made red hot, and as much fuel wasted
as would have cooked a thanksgiving dinner.
GRATE FIRES.
These are generally considered as requiring a great deal of coal,
and so they do, under the usual system of management in this coun-
try. But let us see how they manage grate fires in England.
The grate is cleared, with the exception of a few scattering cin-
ders, which forms a sort of body, for the paper, which is torn up in
small pieces, and crushed down, and the wood, which is neatly and
compactly laid "across and across." When the largest and
best cinders remaining are picked out and thrown on, a match is •
applied, cinders are still put on wherever they are needed to catch
the blaze, and when the wood is burnt down, and the cinders are
all a-glow, fresh coal is used to fill up the grate. The ashes are
then sifted, the cinders, which are fine and small, damped, and
when the fire has burned red through, without the use of the blower,
the wet cinders are thrown on the top. In this way a grate fire
will last through a whole day with once replenishing, and keep a
room warmer than we do, without blaze, our frequent use of the
blower, and reckless waste of fuel..
KITCHEN RANGES.
Nearly all of these are built on the air tight principle, and
should be kept closed up tight all the time. The fire will be found
to burn equally well, though more moderately; the oven will be
always hot, and cooking can be done slowly, as it ought, on the


HOUSEKEEPING. 19
top of the range, with much less trouble, and infinitely better than
if " rushed through," at a red heat.
PARLOR HEATERS.
These new heaters are very good for small houses; we used one
for years, with great satisfaction, and found it quite as efficient,
and much safer, more convenient and more economical than a fur-
nace.
Parlor heaters are fitted into the wall, and take up no moro
room than a grate; they should be attended to with regularity, and
then the fire will hardly ever need to go out; once in two months
is quite as often as it requires to be made up fresh. At night,
wetted cinders should be thrown on the fire so as to thickly cover
it while it is good, and the dampers shut up close; these will
keep the fire almost intact till the next morning, when a thorough
raking down will be needed. A parlor heater properly managed,
burns out about as much coal as one large grate or two small
stoves; but excepting in the very coldest weather, it will comfort-
ably heat the whole house.
SPRING FUEL.
Coke is excellent fuel for spring and fall, if it is carefully and
rightly used; but if it is mixed with hard coal and thrown on a
kitchen fire by a reckless servant, at discretion, it becomes equally
extravagant and useless. Coke makes a bright, hot fire, kindles
easily, and goes out easily; but it can also be made to last a long
while, by packing it a little on top, and neglecting to rake it down.
This is the method for early spring, when fires are required in the
morning and evening, but not much through the sunshiny part of
the day.
A great saving is effected in spring fuel, by putting the " slack"
from coal, in a heap by itself, and with it, ashes from which the cin-
ders have not been taken. Dampen the heap occasionally with a
little water, and add to it, whenever there is material. Doing this
through the coldest weather will form a sort of compost, hard and
insoluble, which can be broken apart, and furnishes splendid fuel
for spring grate fires, or for parlor heaters


SOUPS.
STOCKS.
Stock is the foundation of soups, and also of good gravies,
sauces, and the like. A French cook can do nothing without the
stock pot, and keeps it supplied in a way that is both useful, and
economical.
Stock can be made to keep for a considerable time, and be used
for many purposes, if occasional additions are made, and the whole
of the liquor re-scalded. It may be made from meat, or from bones,
or from both, or it may be made from bones with the addition of
refuse meat, the trimmings of regular joints. Chicken and turkey
bones may be thrown in, and will help to enrich, and give flavor to
the preparation. Any kind of bones with a little meat upon them,
will make good stock, if they are simmered, not boiled, long enough,
and beef, mutton, veal, poultry, and other bones may be stewed to-
gether. In stewing them down, use the liquor if you have it, in
which other meat has been boiled, so that nothing may be wasted.
Shank bones, trimmings from chops, any thing of this sort may be
thrown in, simmered all day, then poured into a jar, and the fat
removed the next morning. It is then frequently a jelly, and ready
to convert into soup, with the aid of herbs, and vegetables—or kept
for other uses. Stock sours very soon after the vegetables have
been boiled in it, so it is best not to put the vegetables in till need-
ed for soup.
If your stock is made of meat, or partly of meat, cut it up fine,
and always put it on in cold water, if the water is hard, put a pinch
of soda in it. This will extract all the pieces of the bones and
meat. If on the contrary, you want to boil meat, and retain
its pieces, put it on in boiling water. [See the Principles of Cook-
ing]


soups. 21
STOCK FROM BONES.
Take the bones of a sirloin of beef, break them into half a
dozen pieces or more, put them in the stock pot with a gallon of
cold water; and let them simmer gently for five or six hours. Then
take it off, strain it—it ought to make about two quarts—and set it
aside for several hours, or over night. When cold, skim off the
fat. Then return it to the pot with a turnip, and a large carrot cut
up in two or three pieces, two onions, a bunch of sweet herbs, a
sprig or two of parsley, and a head of celery if it can be obtained, or
a teaspoonful of celery-seed tied in a piece of muslin. Let these
simmer together gently for two hours, adding boiling water to keep
the quantity two quarts, and putting in also while boiling a little
salt and a large lump of sugar; when done, strain it off into a
jar, and you have a good stock, which can be kept several days,
in a cool place in winter, or by being boiled over each day, in
summer.
STOCK WITHOUTMEAT.
Put into a stew pan ten carrots, as many turnips and onions
cut in small pieces, two lettuces, two sticks of celery, a handful
of chervil, half a cabbage and a parsnip cut in slices; add to these
three ounces of butter and a quart of water; stew them till the
liquid is nearly dried up, and then fill the stewpan with water;
add a quart of peas, green or dried, according to the season, two
chives, some pepper and salt; stew slowly three or four hours and
strain through a colander for use.
BRAN STOCK.
Put a large handful of bran into a quart of water, boil and leave
to simmer till the quantity is reduced to half. This will do excel-
lently for the thickening of meat soup. It will make very good
soup of itself, if onions, salt and pepper, with a few vegetables, are
mixed in it. It will also be good sweetened with molasses or
honey.
cow hee£ stock.
A cow heel in two quarts of water will make first rate stock, but


22 socps.
do not get boiled cow heels. The others take more boiling, butmake much richer stock, and may beused more than once.
FOUR QUARTS OF BROWN STOCK.- Heat an iron pot and rub the bottom with garlic. Put in ten
pounds of shin of beef,fresh killed, and a pint of water; let it
stand by the fire for an hour, then add three quarters of a pound
of lean ham, three onions, three carrots, a small head of celery,
four cloves, six allspice, ten peppercorns, a table-spoonful of brown
sugar, a tea-spoonful of mustard, a tea-spoonful of salt, a large
black onion, and six quarts of water. Simmer and skim frequent-
ly for six hours. Strain into an earthen dish, and when cold, re-
move the fat; a fine hair sieve dipped in cold water is good to
strain it with.
FOUR QUARTS OF WHITE STOCE.
Put into an iron pot a knuckle of veal, about seven pounds, a
cogwheel,and an old fowl; add a turnip, two onions, a lettuce, ftblade of mace, quarter of a nutmeg, half a pound of lean ham,a
tea-spoonful of salt, a small bunch of sweet herbs, and six quarts
of water. Simmer gently, and skim frequently, for six hours.
Strain into an earthen dish, and when cold, take off the fat.
COMMON SOUP.
Take the neck, shanks, scraps of fresh meat, or old fowls. Let
your meat, beef,mutton, fowls, or game, he cut into small pieces,
and the bones cracked up well. Put the pieces into a pot and
cover them with as much water as will stew them into ra,»s' stew
them very slowly, then pour in some boiling water, and keep the
soup boiling to within a few minutes of serving. Skim it entirely
free from grease. Take out whatever you wish to set away for
the next day beforeyou put in the vegetables. Now cut up vege-
tables (previously cooked by themselves), in it slice potatoes, okra,
turnips, carrots, any vegetable you like, or rice or barley. If there
is any vegetable,—for instance, onions, cabbage, or tomatoes,
which you wish to give distinctive character to your soup, use that
vegetable entirely, in connection with potatoes and okra, which give
consistencywithout any very discernible taste. If your souplacks


24 HOUSEKEEPING.
RABBIT SOUP.
Cut up your rabbit and put it into a soup-pot, with a ham bone,
a bunch of sweet herbs, a bay leaf, an onion stuck with cloves,
some whole pepper, and let it simmer till the meat is tender, then
cut off the meat into neat squares, return the bones and trimmings
into the soup, and let it simmer till the meat is in rags; then
strain it, and thicken it with flour and butter, mixed on the fire,
without being browned; add a pint of highly seasoned stock, or
if desired a pint of red wine—port is best—season to taste and let
all simmer together with the meat that was cut off. Serve hot.
SPRING SOUP.
Cut an equal quantity of carrots, turnips, onions and leeks;
stow them in some good stock; then add some French beans,
peas, bean cucumbers, asparagus tops, lettuces, sorrel and chervil;
add a little bit of white sugar; let these reduce to nearly a glaze;
then add them to some stock thickened with green peas rubbed
through a tammy. The soup might be thickened, to vary it, with
asparagus rubbed through a tammy; in this case all the vegetables
should be strained off, and some asparagus tops served only in the
soup.
SOUP FOR INVALIDS.
Boil two pounds of lean veal and a quarter of a pound of pearl
barley in a quart of water very slowly, until it becomes of the
consistency of cream. Pass it through a fine sieve and salt it to
taste. Flavor it with celery seed, if the taste be liked, or use
fresh celery, if in season,—a very small quantity would suffice.
It should simmer very slowly. This soup is very nourishing.
Take a large fowl, cut in pieces, beat up and fry very brown,
and make with it a highly seasoned and rich gravy. Cut into it a
half gallon of tender green okra, as many ripe tomatoes, and
pour on three pints of boiling water; boil until the vegetables are
of the softest consistency, arfB chicken in rags. Stir in a heaping
tablespoon of young sassafras leaves, dried and reduced to a


soups. 25
powder. Strain into your dish Lot. When well made this will
almost rope like candy. Pepper, onions, and sweet herbs are
used profusely in this soup, with salt to savor it.
WHITE SOUP.
Put four or five turnips, four leeks, two heads of celery, wash-
ed and sliced, into the saucepan with a piece of butter and a
knuckle of ham; add a quart of stock, and let all stew together till
tender. When nearly done, put in a pint of milk and some small
pieces of bread; boil up two or three times, strain it and serve it
hot.
MOCK TURTLESOUP.
Parboil a calf's head divided, and cut all the meat in small pieces;
then break the bones and boil them in some beef broth; fry some'
shallots in butter, add flour to thicken, and stir it in; skim it care-
fully while it boils up, and add a pint of white wine; let it simmer
till the meat is perfectly tender, then put in some chives, parsley,
basil, salt, cayenne, soy, and mushroom catsup to your taste, and
boil it in for ten minutes; squeeze a little lemon juice into your
tureen, pour your soup on it, and serve with force meat balls.
sheep's-head soup.
Cut the liver and lights into pieces, and stew them in four quarts
of water, with some onions, carrots, and turnips, half pound of
pearl barley, pepper, salt, cloves, and a little marjoram, parsley
and thyme. Stew all these until nearly done enough, then put in
the head and boil it until quite tender, then it should be taken
out and everything strained from the liquor. Let this stand till
cool, then take off the fat, and thicken it with butter and flour
in the same way as mock turtle. A glass of wine may be put into
the tureen if desired, before pouring in the soup.
concord soup.
Three pounds of neck of beef, one cowheel, one pennyworth of
carrots and turnips, part of a head of celery, one bunch of tied up
sweet herbs, four onions browned, one pint of peas, all put to-
2


'2Q HOUSEKEEPING.
gether into three quarts of water. After boiling for some hours,
to be well strained before serving up
calf's head soup browned.
Strain the liquor the head was boiled in, and set it away until
next day; take off all the fat; fry an onion in a little butter in
the soup pot, dredge in a little flour, stir until brown; cut up two
carrots, two onions, two turnips, and whatever is left of the head,
in inch pieces, put them in with the stock, a dozen cloves, pepper
and salt; boil it about two hours; braid up a little flour and but-
ter, stir it into the soup, and boil about ten minutes; add, if de-
sired, half a tumbler of red wine; serve hot.
BROWN GRAVY SOUP.
Cut a few onions in pieces, fry them in dripping brown; cut
three pounds of beef in pieces, brown this also, stirring and turn-
ing both meat and onions as they fry, then put them in the sauce-
pan with a carrot, a turnip cut small, and a little celery if you
have it, or two seeds of celery, add three quarts of water to this,
stir all together with it little pepper and salt; simmer very slowly
and skim off what rises; in three or four hours, the soup will be
clear. When served, add a little vermicelli, which should have
previously been boiled in water; the liquor should be carefully
poured off through a sieve.
CHICKEN SOUP.
Take two large old fat chickens; chop up the pieces and mash the
bones. Put in the few slices of boiled ham if not too strong. Stew
slowly until in rags. Then pour on three quarts of boiling water,
and boil it down to half a gallon. Chop up the chickens' hearts,
the yolks of four hard boiled eggs, and stir, with a tea cup half full
of grated bread crumbs, into a cup of rich sweet cream; strain the
soup, return it to the kettle with a bouquet of herbs, boil five min-
utes, stir in the cream, etc., and take it off quickly. Any soup of
fowl or game may be made in the same way. Instead of the
thickening prepared as above, you may boil in it some rice, or
use vermicelli, or macaroni, previously simmered until soft.


soups. 27
OYSTER SOUP.—1.
Take a shin of veal, put it in a pot with three quarts of water,
and a head of celery, pepper, and salt; boil it three hours; then
strain it all through a sieve; add a small piece of butter, braided
in a table-spoonful of flour; stir it in and give it one boil; have
ready, washed out of the liquor, one gallon of oysters; strain the
liquor into the soup, let it boil up, then put in the oysters with a
spoonful of mushroon sauce; give it one boil and send it to the
table very hot.
oyster soup.—2.
Slice some onions, fry them a light brown in a quarter of a
pound of butter, then put them on the fire to stew in some stock,
as much as required for your soup,—about half an hour is suf-
ficient; before you serve, add two or three dozen of oysters, with
their liquor strained. Thicken with the yolks of three eggs, and
season it with white pepper, mace, and salt; it must not boil
after the eggs are put in, but thicken like custard. Any kind of
good broth or stock makes the foundation. Some add to this be-
fore the eggs are put in, a glass of white wine.
OYSTER SOUP.—3.
Mix one pint of water with whatever liquor you can drain from
two quarts of fresh oysters. When this liquor comes to a full
boil, put the oysters in, and boil until nearly done; then pour in
a quart of fresh milk. Season with salt, pepper, and a blade of
mace. If you prefer the soup a little thick, powder a half dozen
crackers fine, and sift them into it.
OYSTER MOUTH SOUP.
First make a rich mutton broth, pour it on the oysters. Add
a small piece of butter rolled in flour, let it simmer gently for about
quarter of an hour, then serve it in a dish with crackers in the bot-
tom.
ASPARAGUS SOUP WITH GREEN PEAS.
After cutting the greenest part of the asparagus into pieces


28 soups.
about an inch or two long, blanch them in boiling water until
quite done; add some good stock to it and strain it. Boil the
pieces separately, add them to the soup and serve toasted bread
with it, if desired.
GREEN PEA SOUP
Take some young carrots, turnips, onions, celery, and cabbage
lettuces; cut them in slices, and put them into a stewpan with a
little butter, and some lean ham cut in pieces. Cover them close-
ly and let them stew for a short time. Fill up with stock sufficient
for the soup required, and let it boil until the vegetables are quite
soft, adding a few leaves of mint and the crust of a roll; pound
all, and having boiled the quart of peas, as green as you can, strain
them off and pound them also; mix them with the rest of the in-
gredients and pass through a sieve. Heat it, and season with salt,
pepper and sugar; add a few young boiled peas, and use the
spinach to restore it.
PEA SOUP WITHOUT MEAT.
Boil a pint of split peas in two quarts of water for four or five
hours, or until quite tender. Then add two turnips, two carrots, a
stick of celery, and some potatoes all cut in pieces. When tender,
pulp it through a sieve. Cut a large onion in slices and fry it in
butter and flour, to thicken the soup. Season to taste. If desired,
a ham bone or a piece of beef can be stewed with the peas, to be
taken out when the soup is pulped through the sieve. Serve with
the soup pieces of bread fried crisp in butter.
ENGLISHPEA SOUP.
Take a half of a shin of beef, some beef and ham bones, and,
if possible, a knuckle of veal, and boil all together, in a gal-
lon of water, with a little salt. Clear it of the scum, as it rises,
and have ready a quart of split peas, which have been soaked in
cold water over night. Boil the meat very slowly, for two hours,
then put in the peas, which will have absorbed the water, with a
root of celery, and two or three carrots scraped, and cut in pieces.
Sift in, also, a little dried mint, and season to taste. Cook slow-
ly, stirring often with a wooden spoon, for four hours.


soups. 29
ARTICHOKE SOUP.
Have a knuckle of veal (weighing about five pounds) for din-
ner. When all have dined, return the bones into the stewpan,
with the liquor in which it was boiled, a nice, white onion, and
two turnips. Boil some Jerusalem artichokes in milk, (skim milk
will do,) then beat up all with the liquor, which, of course, must
be first strained, then thickened with a small quantity of flour rub-
bed smooth in a tea cup, with a little milk. Use white pepper for
the seasoning, to keep the color pure.
PARSNIPSOUP.
Cut in pieces half a dozen parsnips, a head of celery, and two
onions; stew them in two quarts of stock until they are tender,
take them out and pulp them through a coarse sieve, and pour the
pulp back into the soup, flavor with pepper and salt, and before
serving pour in a little milk.
CARROT SOUP.
Take half a gallon of stock; add three turnips, six carrots, three
or four onions, and let them stew till tender. Take out the vege-
tables, strain the soup; take off the red part of the carrots, and
rub it through a colander, make the soup about as thick as cream,
with the pulped carrot. Heat it well through and serve.
COLANDERED SOUP.
/
Boil in water some peas with salt, pepper, and any vegetables.
When quite soft mash the whole and bray through a sieve or col-
ander. Instead of split peas you may use carrots, turnips, aspar-
agus, or green peas, etc., as the staple. Put your colandered veg-
etables back into the pot, and if you have any stock, thin the soup
with it; if you have no stock, thin with water, or milk and water.
Boil up, and your dish is fit for table.
BARLEY SOUP.
In four quarts of water put two pounds of trimmings or odd
pieces of meat, a quarter of a pound of pearl barley, four sliced
onions, salt and pepper, with a little parsley, if you have it. Sim-
mer for three hours or more.


soups. 31
ONION SOUP WITH WATER.
Slice some onions into a stewpan, with any grease at hand,
and keep them moving about till half brown, then sift in a little
flour or fine bread-crumbs, and brown well. Now add a quart of
boiling hot water, with salt, pepper, and some cold cooked vege-
tables. This would be greatly improved if you could contrive to
fry in grease a few bits of bread cut into small pieces, and add
them to the soup when brown.
TOMATO SOUP.
Boil a shin of veal three hours, or take some soup stock. Cut
up two onions, two carrots, and two turnips, and put with it; also
pepper, salt and one dozen tomatoes. Boil this two hours, and
strain it through a sieve. Toast some pieces of bread a light
brown; cut them in dice form, and put them into the dish. The
soup should be turned on to the toast just before it is taken to the
table, as soaking long spoils it.
BREAD SOUP.
Set the stock on the fire to boil; let it simmer three or four
hours. Place in a bowl' bits of bread, no matter how hard and
stale. Pour over them enough hot broth to soak them well; mash
fine, and put the whole into the stock. Let it continue to simmer
a few minutes more after the bread mash has been added.
VERMICELLI SOUP.
Put a shin of veal, one onion, two carrots, two turnips, and a
little salt, into four quarts of water. Boil this three hours; add
two cups of vermicelli, and boil it an hour and a half longer. Be-
fore serving take out the bone and vegetable.
JENNY LIND'S SOUP.
The following soup is stated by Miss Bremer, to be the soup
constantly served to Mademoiselle Jenny Lind, as prepared by
her own cook. The sago and eggs were found by her soothing to
the chest, and beneficial to the voice. Wash a quarter of a pound
of best pearl sago thoroughly, then stew it quite tender and very


32 soups.
thick in water or thick broth; (it will require nearly or quite a
quart of liquid, which should be poured to it cold and heated slow-
ly ; ) then mix gradually with it a pint of good boiling cream or
milk, and the yolks of four fresh eggs, and mingle the whole care-
fully with two quarts of strong veal or beef stock, which should
: Iways be kept ready' boiling. Serve immediately.
GERMAN PANCAKESSOUP.
Make a batter with a pound of flour, a little salt, half a pint of
milk; stir well, and add two eggs beaten; it should be of the con-
sistency of cream. Make this into pancakes, fried very pale yel-
low. As each one is fried, lay it on a board and double over
once. Roll each slightly, and cut into strips half an inch wide,
and put them into the soup tureen and pour good stock, well sea-
soned and strained, over them. Serve hot.
SOUP JARDINIERE.
Put a bouquet of finely cut vegetables, consisting of celery, a
carrot, an onion, tomatoes,—two if fresh, two table -spoonfuls if
canned,—a leek, and a bunch of parsley, in a stew pan, with two
ounces of butter, pepper, salt, and cover down for nearly an hour;
when cooked soft in the butter add a quart or more of broth, and
two table-spoonfuls of cold jelly gravy, and leave the whole to
simmer together an hour longer, or until dinner time. During the
process of coming to a boil, the butter or grease rising to the top
should be skimmed off £nd preserved, to be clarified for further
use.
\
AN INEXPENSIVE SOUP.
Take three pounds of the neck of beef, one cow heel, carrots and
turnips, half a head of celery, one bunch of tied up sweet herbs,
four onions browned, one pint of peas; put together into three
quarts of water and, after boiling some hours, strain through a
sieve. The best part of the cow heel may be cut in square pieces
and served up in the soup.
BAKED SOUP.
When baking is more convenient, in four quarts of water put


MEATS.
TO BOIL BEEF.
If the beef is very salt put it in cold water; if it is only slightly
coined put it in boiling water, and let it cook very slowly. This
will render it quite as tender as if put into cold water, and at the
same time all the juices of the meat will be retained. Boil until
tender, but not until ragged, so that the meat will cut clean and
clear, when cold.
Never buy poor, cheap pieces of corned beef, they are full of
bone and gristle; there is no satisfaction in eating from them, and
they prove the most costly in the end.
Fresh beef should never be boiled plain, unless it is boiled down
for soup; it may be stewed, or cooked alamode, or stuffed and
baked, provided the piece is not suitable for roasting.
STEWED BEEF.
Take six pounds of round of beef, place it in a deep kettle,
with half a pint of water, half a pint of broth, a gill of good vin-
egar, a bunch of parsley, a few cloves, a sprig of sweet marjoram,
and some salt, and pepper. Let it lay in this over night, turning it
several times, if it is warm weather; it is best to give the mixture
a boil up, putting the meat to it cold. The next day simmer four
or five hours, adding two onions chopped small; take up the meat,
add a tea spoonful of butter braided in flour to the strained liquor,
with a dash of mushroom catsup. Pour it over the meat, and
serve. If more liquid is required while stewing, put in broth or
gravy, if you have it,—if not, water.
CURED BRISKET OF BEEF FOR CHRISTMAS.
At night rub fourteen pounds of brisket of beef, with one ounce
of saltpetre pounded very fine; the next morning mix together


MEATS. 35
half a pound of sugar, and four handfuls of common salt, and rub
the beef well over with it. Let it remain in the pickle two weeks,
turning and rubbing it every day; then take it out, and put it into
an earthen pan, with some suet chopped fine to cover the bottom
of the pan, and the same on the top of the beef, with a little water
to keep the pan from burning. Bake it slowly for six hours.
Eaten cold.
CURED BEEF, TO EAT COLD.
Put three fourths of a pound of coarse sugar, one pound of bay
salt, nearly an ounce of allspice, a tea-spoonful or less of cloves, a
small piece of saltpetre, and three cents worth of cochineal, into four
quarts of water; let these all boil slowly together fully twenty min-
utes; then take from the fire, and let it stand till quite cool. Take
a round of beef, from twenty to twenty-five pounds, and pour this
• pickle over it, turning it once or twice a day, continuing this for
two or three weeks. At the end of this time it will be ready for
use.
BOILED BEEF STEAKS.
It is not necessary to beat them; cut them half an inch thick
and place them on the gridiron. The fire should be clear and
brisk, the gridiron should be hot, the bars rubbed with suet.
Sprinkle a little salt over the fire. Turn the steaks often, keeping
B dish close to the fire, in which to drain the gravy from the top
of the steak as you lift it. The gridiron is best set in a slanting
direction, so that fat will not fall on the coals and make a smoke.
If there is a smoke, take the steak off for a moment. Over a brisk
fire of coals steaks will be done in ten minutes. Then lay them
on a hot plate with a small slice of butter on each piece, pouring
over them the gravy, and sprinkling on a very little salt.
BEEF ALAMODE.
Lard a round of beef with slices of fat bacon dipped in vinegar;
roll it up with chopped seasoning, cloves, sage, parsley, thyme,
pepper and green onions; bind it close and put it in a sauce pan.
Tnrn it when half done, and let it stand for twelve hours on a
stove. It can be eaten hot or cold.


38 HEATS.
BRAISED BEEF.
Take five or six pounds of rump, and cover down close in a pan,
with enough butter or clarified dripping to prevent burning or
sticking to the pan; let it cook slowly for an hour, then pour off
the grease and put in a little broth, half a cup of rich gravy, a few
drops of vinegar, and a little calfis-foot jelly, if convenient; cover
down closely again and let it cook, with the heat all about it, for
two hours longer, basting frequently; when it is quite tender,
take it up, and mix half a table-spoonful of flour with a little cream,
and put into the gravy, which season to taste, and then pour over
the meat, that is to say, a part of it, for an economical cook will
reserve part to assist in the preparation of next day's dinner.
BRISKETOF BEEF STUFFED.
A piece weighing eight pounds requires about five or six hours •
to boil. Make a dressing of bread crumbs, pepper, salt, sweet
herbs, a little mace, and one onion chopped fine and mixed with
an egg. Put the dressing in between the fat and the lean of the
beef and sew it up tight; flour the cloth; pin the beef up very
tight in it; boil it five or six hours. When it is done take the
cloth off, and press it until it is cold. This is to be cut in thin
slices-and eaten cold.
MOCKDUCE.
Procure a steak cut from the rump of beef, and fill it with a
dressing made of chopped bread, pork, sage, onions and sweet
marjoram, and well seasoned; sew it up, put a slice or two of pork,
or some of the dressing, on the top, and set it in a pan, into which
pour a pint of water; cover down tight, and let it cook slowly in
the oven three hours; then take off the lid, brown quickly, and
serve hot.
OX CnEEE STUFFED AND BAEED.
Mash and soak thoroughly an ox cheek; put it into plenty of
warm water and boil gently an hour, throwing in a large tea spoon-
ful of salt and skimming occasionally. Lift it out, and when cool
take out the bones. Put in a good roll of forcemeat; bind up the


MEATS. 37
cheek securely, and bake it in a moderate oven an hour or an hour
and a half, until it is quite tender clear through. Drain it from
fat, unbind it, and serve it with a good brown gravy, or any sauce
preferred, or with melted butter in a tureen, a cut lemon and
cayenne.
SPICED BEEP.
This can be made from either the round, brisket or rump of
beef, but ribs are the most tender eating. Procure from eight to
ten pounds of the ribs of beef; those which have a good amount
of fat upon them are the best; remove the bone, rub the meat well
with one ounce of saltpetre pounded very finely, and three hours
after this has been applied, rub on half a pound of moist sugar;
let the meat lay in this for two days, then take one ounce of ground
pepper, half an ounce of pounded mace, a few cloves well pound-
ed, and a tea-spoonful of cayenne pepper. Mix all these ingredi-
ents well, and rub them well into the beef, particularly into the
holes, adding occasionally a little salt. Roll up the meat as a
round, and bind it with a strong fillet. Chop some suet very
finely, cover the beef with it, and bake it in a moderately heated
oven, from five to six hours. While baking, it may be placed
either upon a meat tin, or in an earthen jar as nearly of its size
as possible. In both cases there should be a cup full of gravy or
water under the meat, to prevent it from burning; if a jar is used
there should be a cover to it.
FILLETS OF BEEF.
Take two pounds of steak from a round of beef, cut thin, divide
it into strips about three inches broad; beat them with a chopper
till flat and tender, then chop finely some fresh gathered mush-
rooms, and add a little pepper, salt, and fresh butter in small pieces.
Lay the mushrooms and seasoning half over the strips of steak;
roll them up, fasten them with a coarse needle and thread, (or with
very tiny skewers,) and lay the fillets in a pie dish to bake. The
baking dish should be covered with another dish of the same
size, to prevent the steam from evaporating, otherwise the outside
of the meat will be dry. Thicken the gravy which is in the baking
dish with flour and butter, and add mushroom catsup as a seasoning.


38 MEATS.
The fillets will require turning whilst baking. But a less trouble-
some plan of cooking a steak in this mode, is to have it dressed in
one piece. The steak should be cut thin and rolled as described,
but instead of mushrooms add a fine forcemeat or plain veal
stuffing.
FIIXETS OF BEEF WITH ANCHOVY.
Soak five or six anchovies in water for about two hours, split
them and put the fillet with them, mixed with some bacon; boil
it on a slow fire with a small quantity of broth, a glass of white
wine, a clove of garlic, two cloves, and a bunch of herbs. When
sufficiently done, strain the sauce, add to it a piece of butter roll-
ed in flour, two spoonsful of cream, and a few capers; mix in a
little yolk of egg, and pour it over the fillet.
FILLETS OF BEEF WITH FORCEMEAT.
Make forcemeat with fowls' livers, grated bacon, a little butter,
parsley, shallots, three yolks of eggs, and spices. Cut a fillet of
beef in two, flatten it with a cleaver, lard it through, then lay the
forcemeat between it, and also about a pint of small mushrooms
which have been previously stewed in a little butter; tie the meat
up in a cloth, boil it in broth, with a glass of wine and a bunch of
sweet herbs.
HUNTERS BEEF.
Take a round of beef weighing fifteen pounds, and let it hang
two or three days. Reduce to a very fine powder two ounces of
saltpetre, two ounces of sugar, three quarters of an ounce of
cloves, the same of nutmeg, one third of an ounce of allspice, two
handsful of common salt. Bone the beef, and rub the spices well
into it, and do so every day for two or three weeks. When you
wish to dress the meat, wash the spices off the outside with cold
water, bind it up tightly with tape, and place it in a pan with a tea-cupful of water at the bottom; cover the top of the meat with
chopped suet; cover the pan with a coarse paste, and brown pa-
per over that. Let it bake five hours, and when it is cold remove
the paste and the tape. Some persons stuff the hole left by taking
out the bone, with chopped parsley and sweet herbs.


MEATS. 39
HUNG BEEP.
Make a strong brine of bay salt, saltpetre and pump water.
Place in it a piece of ribs of beef, and let it lie for nine days.
Then hang it in a chimney in the smoke of wood or sawdust.
When it is nearly dry, wash the outside with bullock's blood, and
when this is dry, boil it and serve it with vegetables.
HAMBURGH FICKLE FOR BEEF, HAMS AND TONGUE.
Take two gallons of water, three pounds of bay salt, or if that
cannot be got, five pounds of common salt, two pounds of coarse
sugar, two ounces of saltpetre, and two ounces of black pepper
bruised and tied in a fold of muslin; boil all together twenty min-
utes, removing the scum as it rises. Pour the pickle into a deep
earthen jar, and when it is cold lay in the meat so that every part
is covered. Turn the meat occasionally. A middling sized round
of beef will be ready for the table in a fortnight.
MEAT PIEFOR LUNCH.
Place B thick rump steak well larded and rubbed with shallot in
the bottom of a saucepan, cut up some game into small pieces
without bones, and lay over the steak, mixed with pepper and salt
and some pieces of bacon; stew them all well, and add chopped
mushrooms and a rich gravy, before making them into the pie.
The pie should have a thick ornamental crust round the sides and
on the bottom. Let the top crust be loose, so that additional
gravy can be poured in; and bake until it is a light brown.
BEEF BALLS.
Take a piece of beef boiled tender, chop it very finely with an
onion, season with salt and pepper, add parsley, bread crumbs,
lemon peel, and grated nutmeg; moisten it with an egg, mix well
together, and roll it into balls. Then dip them in flour and fry
them in boiling lard or fresh dripping. Serve them with thickened
brown gravy, or fried bread crumbs.
BEEF CROQUETTES.
Mince some dressed beef very fine, melt a piece of butter in a


40 MEATS.
stew pan, add three or four onions, chopped fine, and fried a pale
brown; add a spoonful of flour, and moisten with a little good
stock, or gravy, seasoned with pepper, salt, nutmeg, and a little
parsley chopped fine. When the sauce is done enough, put in the
minced beef; let it stew's short time till the sauce is dry, then
form the meat into either balls or rolls; dip each into the beaten
white of eggs; have some' butter, or lard, hot; put each ball
very gently into the frying pan, shaking a little flour over them,
roll them about gently in the pan to brown them alike, and when
a good color, drain them on a cloth, and serve on dressed parsley.
HASHED BEEF.
Take cold roast beef, cut in slices, and remove skin and gristle.
Place in a stewpan a small piece of butter, an onion chopped
fine, a table-spoonful of flour; put it on the fire and stir it till it
browns, but be careful it does not burn. Then stir in gradually
half a pint of stock, flavored with herbs, with a little salt, and let
it boil up thick. Put in two table-spoonsful of hot green pickles
chopped small, and the slices of beef. Heat them through and
serve with sippets of toast.
COLD MINCED BEEF.
Having removed the fat and skin, mince the beef nearly to a
paste: stew gently—if possible over night, so that the fat may
be skimmed off. Season with pepper and salt, and sprinkle with
oat-meal; chop a half handful of parsley and thyme and throw i n;
boil a large onion nearly tender, chop it and mix it in; add suffieent
broth or skim-milk and water to cover the beef; let it simmer two
hours; then thicken with a little oatmeal, and add a dessert spoon-
ful of mushroom or walnut catsup; stir well, boil a minute and serve
with pieces of bread toasted. The bones from which the meat is
cut will do for the broth in which the meat is stewed, if broth is
used. Even then, however, a tea-cupful of milk may be added
with the thickening.
DRIED BEEF COOKED.
After being thinly sliced, as usual, freshen it in water; stew it in
a little water until tender; then beat an egg with a little flour, put


MEATS. 41
a lump of butter to the beef, stir in the egg and flour, and serve
on toast bread with the gravy over it.
KEEPING BEEP.
Cut up the meat in pieces as large as you wish, and pack it in
a barrel or cask. Then make a brine as follows: one pound and
a half of salt to one gallon of water, one ounce of saltpetre to one
hundred pounds of beef, one table-spoonful of ground pepper to
one hundred pounds of beef. Put in the salt and saltpetre, heat
it boiling hot, skim it, then add the pepper. Pour it on the beef
boiling hot and cover closely.
TOUGH BEEP.
Carbonate of soda will remedy tough beef. Cut the steaks the
day before using into slices about two inches thick; rub over
them a small quantity of soda; wash off next morning, cut it into
suitable thickness, and cook. The same process will answer for
fowls, legs of mutton, etc.
A LEG OF MUTTON IN FOUR MEALS.
For the first meal, cut off a handsome knuckle and boil it; for the
second meal, take as many cutlets as required for the family from
the joint; for the third meal, roast the remainder of the joint. The
remains of both the boiled and roasted meat, may then be hashed
for a fourth meal.
BOILED LEG OF MUTTON.
Cut off the shank bone and trim the knuckle. Boil with salt
in the water, skimming. If it weighs nine or ten pounds it will
need to cook three hours. It may be served with parsley or celery
and butter, or caper sauce, or pickled kidney beans and onion
sauce; mashed turnips, spinach and potatoes are good with it.
ROAST LEG OF MUTTON.
A leg of mutton weighing ten pounds should be roasted two
hours. When half done, turn the fat out of the roaster; then
baste the meat with the dripping. Make the gravy the same as for
roast beef, or add a few spoonsful of current jelly and a cup of


42 MEATS.
red wine. Ten minutes more should be allowed for every extra
pound of mutton.
LEG OF MUTTON WITH OYSTERS.
Parboil fat oysters and mix with them some parsley, minced
onions, and sweet herbs, boiled and chopped fine, and the yolks of
two hard boiled eggs. Cut five or six holes in the fleshy part of a leg
of mutton, and put in the mixture; dress it as follows: Tie it
up in a cloth and let it boil gently two and the half or three hours,
according to the size.
ROAST SHOULDER OF LAMB.
A nice way to cook a shoulder of lamb is to bone it, and fill the
space with a stuffing made of chopped mushrooms, parsley, salt
pork, cracker crumbs, some sweet herbs, pepper and salt, and a
raw egg. Braise it with some good stock gravy, and send it to
table surrounded by spinach, garnished with slices of egg.
ROAST QUARTER OF LAMB.
To roast a quarter of lamb, lard it slightly with salt pork, and
sprinkle it with bread crumbs and finely-chopped parsley. Make
a sauce of some stock gravy, a table-spoonful of vinegar, chopped
mint, a little yolk of egg, and mushroom catsup; pour over the
joint, and let it stand in the oven a few moments. Serve with
green peas, with which a little bunch of mint has been boiled.
ROAST JOINT OF MUTTON.
Roast the joint of a leg of mutton in the usual way; rub on a
little salt, and also sprinkle on flour as the fat comes out. Have it
nicely and evenly browned on every side, baste it well, and when
ready, to take out, pour off the dripping and have ready a little
boiling water, but do not drown the real juices of the meat.
Serve with currant jelly if convenient.
BROILED MUTTON CHOPS.
Trim them; remove what fat is not required to cook with them;
season and broil over a clear fire, turning often until done. Serve
with small pieces of butter on them.


MEATS. •, 43
FRIED MUTTON CHOPS.Trim them, season with pepper and salt, fry them in their own
fat or pork fat, turn them often. Serve them hot. Brown a little
butter and flour, add a little water, and pour the gravy over them.
MUTTON CHOPS WITH CUCUMBERS.
Slice cucumbers and lay them in a deep dish, sprinkled with
salt and wet with vinegar. Fry the chops a nice brown, lay them
in a stewpan, and put the cucumbers, drained, over them; add some
chopped onions, pepper and salt, cover them with weak broth and
stew them, skimming occasionally.
SAVORY MUTTON CHOPS.
Cut up the chops and beat them with the edge of a knife. Beat
the yolks of a few eggs and dip the cutlets in them; season them
with pepper, salt, nutmeg, and bread crumbs. Roll them in but-
tered papers and boil them. Use for sauce some good gravy, a
piece of butter, crumbs of bread, capers, anchovies, with some
nutmeg and a little vinegar. As soon as they are dressed, tear off
the papers, and set them on the dish with the sauce.
COLD MUTTON BROILED.
Cut in thick slices cold boiled leg of mutton; it should not be
cooked too much or it will fall into pieces; put on it salt and pep-
per, and then broil it. Let it be very hot, and add a thick sauce
flavored with fresh tomatoes, or tomato sauce, and serve.
MUTTON PUDDING.
Take cold boiled mutton, or roast mutton if that is on hand, cut
it into small slices, and slice a few potatoes. Dip the slices of
meat into a mixture of salt, pepper, flour, and finely chopped onion;
butter the basin, line it with suet crust, fill it with alternate layers
of mutton and potatoes, pour in a tea-cupful of gravy, or stock,
cover with crust and cook it.
FIRST RATE WESTERN STEW.
Part of a breast of mutton or lamb, cut in bits, as many pot a-


44 * MEATS.
toes, pepper and salt to taste; two onions, a bunch of parsley, a
bunch of sweet herbs. Stew all together in barely sufficient water
to cover them, for two hours, gently. Then put in a tea-cup of
tomato catsup, and boil up again. Serve hot.
• MUTTON CROQUETTES.'
Cut the meat from a neck of mutton into pieces about as large
as your finger, lard them through with ham bacon; let them sim-
mer in some stock with sweet herbs; when done, take the pieces of
meat out, reduce the gravy and strain it over them; cover each
piece with good fowl seasoning, wrap it in a slice of bacon, wash
them over with egg, strew them with bread crumbs, and bake
them.
HASHED MUTTON.
At night cut cold boiled or roast mutton into slices, remove the
solid fat, break the bones, and put it in a saucepan with a large
onion sliced thin; pour in broth or stock to just cover over it, and
let it simmer until at boiling heat, but do not let it boil. Pour1 it
into an earthen dish and cover it for the night. In the morning,
or sometime before dinner, skim off the fat, return it to the pot
with seasoning and a little flour, and let it simmer, but not boil, a
long time. As the meat gets dry, pour in milk. A quarter of an
hour before serving, take away the bones and skin, add a dessert
spoonful or more of walnut or mushroom catsup, thicken smooth-
ly with flour, oat meal or Indian meal, wet with milk and liquor
from the hash; boil a minute longer, add more seasoning if re-
quired, and serve with sippets of toasted bread.
UNCOOKED MUTTON MINCED.
Cut off two pounds from a leg of mutton, remove the fat, and
chop it up finely, with a slice or two of bacon; season with pep-
per and salt, and put it into a saucepan with a tea-cupful of gravy,
six ounces of butter. Chop three young lettuces; add a quart of
young peas, an onion chopped small. Stir all together over a
gentle fire until quite hot, then place the saucepan closely cover-
ed at the side of the fire, and let it stew gently for three hours.
Serve in a hot dish, and place round it a wall of well-cooked rice.


MEATS. 45
HASHED MUTTON WITH MUSHROOMS.
Take nice slices of mutton, without skin or fat, and sprinkle
each piece with flour on both sides. Put six large mushrooms,
after having been trimmed and cut in four pieces, into a stewpan
with a small piece of butter, to stew; add a little gravy, some pep-
per and salt, and when sufficiently done, put in the meat; let it
heat through, slowly, stirring it the while that it may not burn,
but not let it boil, or the meat will be hard. As soon as the hash
thickens and the flour is all heat through and changed color, the
hash is done. Serve immediately with sippets of neatly cut, thin
toast, or fried bread, round the dish.
MINCED MUTTON.
Prepare a sauce by taking finely chopped onions, parsley, and
sweet herbs; fry in butter, and add a table-spoonful of flour mixed
in water or stock, and as much stock as required. Mince cold
boiled or roast mutton, taking only the good parts, place it in the
sauce and warm it through without boiling. This should be
served with poached eggs on the top.
MINCED MUTTON WITH CUCUMBERS.
To prepare minced mutton and cucumber, the mutton should be
minced as before, then a large cucumber should be pared, the
seeds taken out, and cut up in small, square pieces about the size
of a nutmeg. Stew till tender in savory brown sauce, and put in
the minced mutton and some thickening, if necessary. Mix the
mutton and cucumber well together, let it heat through, and serve
it piled high on a dish, with sippets of fried bread round it.
THE EPICURE'S HASH.
Cut in slices about one pound of cold mutton; then put two
sliced onions into a stew pan with a small piece of butter, and fry
brown; then add half a pint of good flavored broth, a dessert-
spoonful of Harvey sauce, the same spoon three times full of tara-
gon vinegar, two tea-spoonsful of curry paste, a small lump of
sugar, and a little pepper and salt to taste; let this sauce just boil
up once and then simmer slowly by the fire for half an hour: stir


4G KEATS.
it often, and thicken it with a table spoonful of flour, mixed smooth
in a little cold water; or you can use corn starch, half the quantity
will do. When the thickening has boiled thoroughly, and the
sauce ready, put in the meat, let it heat throughbutnot boil. Serve
hot, with pieces of toast round the dish.
QUARTER OF LAMB AS A SAVORY DIBIT.
Procure a hind quarter of lamh, and cut off the shank from it.
Raise the thick part of the flesh from the bone with a knife. Pre-
pare some forcemeat, the same as for veal or any other white meat,
and place it hetween the bone and flesh, and all underneath the
kidney. Roast the lamb partially, then place it on a saucepan
with a quart of mutton gravy; cover it up and let it stew gently.
When it is sufficiently cooked, take it up and lay it upon a hot
dish. Skim the fat from the gravy, and strain it; add a wine glass
full of sherry orMaderia wine, a dessert spoonful of walnut catsup,
two of browning, the juice of half a lemon, a little cayenne pepper,
and half a pint of hearded oysters. Thicken with a little butter
rolled in flour; pour the gravy hot over the lamh, and serve it up.
SHOULDER OF VEAL.
Put into an earthen pan a glass of water, two or three spoonsful
of vinegar, three onions, sliced parsley, chiveg, two shallots, a bay
leaf, a hit of thyme, two cloves, and about two ounces of butter;
cover the pan close, and put a paste of coarse flour and water
round the edges, to keep in the steam; let it bake three hours,
strain the sauce and pour over the meat, after seasoning it with
pepper and salt. Another way is to stuff it with bread crumbs,
suet, or butter, parsley, a little thyme and lemon peel, pepper, salt
and nutmeg; then lard it, and roast until brown, serving it with
rich brown gravy.
STEWED LOIS OF VEAL.
Take part of a loin of veal, the chump end will do; put it into
a large, thick, well tinned iron saucepan, or into a stewpan, two
ounces of butter, and shake it over a moderate fire, until it hegins
to brown; flour the veal well all over, lay it into the saucepan,
and when it is of a light brown, pour in gradually veal broth,


MEATS. . 47
gravy, or boiling water, to nearly half its depth; add a little salt,
one or two sliced carrots, a small onion or more, and a bunch of
parsley; stew the veal very gently for an hour or more; then turn
and let it stew another hour until it is perfectly done. Dish the
joint; skim all the fat from the gravy, and strain it over the meat,
or keep the joint hot while it is rapidly reduced to a richer consis-
tency.
BREAST OF VEAL STUFFED.
Cut off the gristle, raise the meat off the bones, then lay a good
forcemeat, made of pounded veal, some sausage meat, parsley, and
a few shallots, chopped very fine, and seasoned with pepper, salt, and
nutmeg; then roll the veal tightly, and sew it with the twine; lay
some slices of fat bacon in a stewpan, and put the veal roll on it;
add some stock, pepper, salt, and a bunch of sweet herbs; let it
stew three hours; then cut out the twine, strain the sauce after
skimming it, thicken it with brown flour; let it boil up once, and
pour it over the veal; garnish with slices of lemon, each cut in
four. A fillet of veal, first stuffed with forcemeat, can be dressed
in the same manner, but it must first be roasted, so as to brown it
a good color; and forcemeat balls, highly seasoned, should be
served round the veal.
BREAST OF VEAL STEWED.
Brown the veal first, by half roasting it; remove as many of the
bones as possible, and then put it in a stewpan with some stock, a
glass of wine, a piece of lemon peel, a bunch of sweet herbs, a
ham bone, and a carrot; let it simmer slowly in the oven about
half an hour before it is served; strain off the sauce and remove
the herbs, etc., put it then back with the veal, first thickening it
with some flour browned with butter; let it boil up to take off the
raw taste of the flour; then add some pickled mushrooms with their
juice, and serve.
ROAST FILLET OF VEAL.
Take out or ask the butcher to do so, the bone from the center,
and fill the cavity with a stuffing of bread crumbs, nice salt pork,
an onion, sweet herbs, and pepper and salt to taste, all chopped


48 MEATS.
up together until thoroughly blended; with the remainder fill up
all the interstices and fasten with skewers; cover down in a bake pan with a teacupful of water, for an hour and a half, basting oc-
casionally; then remove the cover and roast until it becomes a rich
brown. This dish is a universal favorite.
LOIN OFVEAL
This is best larded. Have every joint thoroughly cut, and be-
tween each one lay a slice of salt pork; roast a fine brown, and
so that the upper sides of the pork will be crisp; baste often;
season with pepper; the pork will make it sufficiently salt.
KNUCKLE OF VEAL.
The knuckle, which is left after cutting off the fillet, makes excel-
lent soup, or is very good boiled with rice. It should cook slowly
on the top of the range, so that the rice will not burn, and be
dished up with the meat in the center, and small pieces of butter
placed at intervals round it, in the rice.
KNUCKLE OF VEAL WITH RICE.
Boil a knuckle of veal, two turnips, one onion, six pepper-corns,
a head of celery, and a tea-cupful of rice, together, very gently on
the top of the stove for about three hours, skimming occasionally,
and mixing in a little salt. When done, send it to the table with
rice around the veal. The stock in. which the veal has boiled, will
help to make good soup.
VEAL CUTLETS.
Take six neck cutlets of veal, trim them neatly, and cut off the
bone; lard the cutlets, put them into a frying-pan with a little
butter, and let them brown; shake a little flour over them, and then
moisten them with a little stock; add a bunch of fine herbs, some
carrots cut in forms, or scalloped, some small onions, mushrooms,
salt, two cloves; when the cutlets are done enough, dish them and
put the vegetables in the middle; skim the sauce, strain it, and
pour it over the cutlets. They must be well seasoned.
MINCED VEAL WITH MACARONI.
Mince up cold veal with a slice of ham, a little grated rind of


MEATS. 49
lemon, a little salt, and a few spoonsful of broth or gravy. Sim-
mer gently, taking care that it does not boil. Serve it upon small
squares of buttered toast, and surround it with a border of maca-
roni, cooked without cheese.
VEAL FRITTERS.
Cut cold boiled veal into small pieces, dip each in butter, fry
them a light brown color, drain them well from the fat, pile them
high in a dish and pour round them a thick, brown sauce, strongly
flavored.with fresh tomatoes when in season—when not in season,
use tomato sauce.
BLANQUETTE OF VEAL.
Cut cold roast veal in small pieces, put half a pint of white
sauce, and a little mushroom catsup in a sauce-pan; when it boils,
put in the meat and let it remain until it is well heated; break in
an egg slightly beaten; when the sauce thickens put in a little juice
of lemon, and send to table.
■
VEAL ROLLS.
Cut some slices of veal very thin and divide them into neat
pieces. Lay on each some good forcemeat, seasoned high; roll
each up tight, and tie them with coarse thread; put them on a bird
spit; after dipping each in the yolks of eggs, well beaten, flour
them over, and baste them with butter; half an hour will do them.
Have a good gravy ready, with truffles and mushrooms chopped;
and after dishing the rolls, pour the gravy round them.
MOCK BEEFSTEAK.
Take a leg of veal and corn it slightly, by sprinkling salt over
it; let it lay a week, then cut from it steaks, which fry in the fat
from a few thin slices of browned salt pork, or broil and serve
with butter and pepper; no salt will be needed.
LOUIS' FAVORITE DISH.
Take two pounds of veal from the leg or the neck, and cut into
nice pieces, which fry a light brown, with a slice of ham or salt
pork, which may afterward be cut in pieces; have ready a sauce,
3


MEATS. 51
VEAL CHEESE.
Take the hind quarter of veal, add three eggs, one pound of
pork, half a loaf of bread; season with salt and pepper to taste;
chop, and wet the whole with milk. Bake two hours, then turn it
out and eat it cold.
A ROAST PIG.
About three or four weeks is the right age, to roast whole; cut
off the toes, leaving the skin long to wrap around the ends of the
legs, and put it in cold water. Make a stuffing, with about six
powdered crackers, one table-spoonful of sage, two of summer-
savory, one chopped onion, half a pint of cream, two eggs, with
pepper, and salt. Mix these together, and stew about fifteen min-
utes. Take the pig from the water, fill it with the stuffing, and
sew it up. Boil the liver, and heart, with five pepper-corns, chop
fine for the gravy. Put the pig to roast, with a pint of water, and
a table-spoonful of salt. When it begins to roast, flour it well
and baste it with the drippings. Bake three hours.
ROAST PORK.
For roast pork, make a stuffing of crackers, powdered fine, with
half a pint of cream, two eggs, a small quantity of summer-
savory, pepper, and salt; cook about ten minutes. Take the leg
of pork, of seven or eight pounds in weight, and raise the skin
off the knuckle, and put in the stuffing, then make deep cuts in
the thick part of the leg, and fill them also. It must be floured
over, and a pint of water put in the pan. While roasting, baste
it often with the drippings. Cook about three hours and a half.
Skim some of the fat from the gravy, add a little flour, and boil it
well a few minutes. Serve with apple sauce, or any other that
may be preferred.
SPARE RIB OF PORK.
Joint it down the middle; sprinkle it with fine sage, salt, and a
little flour; put it in the oven and baste it well. Serve it with
apple sauce, egg sauce, or white sauce.


52 HEATS.
PORK CUTLETS.
To broil or fry these, cut them half an inch thick, trim them into
neat form, take off part of the fat. To broil them, sprinkle a little
pepper on them, and broil them over a clear and moderate fire a
quarter of an hour, or a few minutes more; and just before taking
them off, sprinkle over B little fine salt. For frying, flour them
well and season with pepper, and salt, and sage. They may also
be dipped into an egg, and then into bread crumbs mixed with
minced sage; if for broiling, add a little clarified butter to the egg,
or sprinkle it on the cutlets.
BOSTON PORK AND APPLE PIE.
Boil one pound of nice, sweet, salt pork, and when it is cold
chop it up fine. Peel half a peck of greening apples, chop them
up also, and mix with the pork. Sweeten with sugar, and spice
with cinnamon and ground cloves, or allspice, and bake in deep
soup plates, slowly and thoroughly, with a crust on both sides.
ENGLISH FORK OR RAISED PIE.
These constitute a favorite luncheon dish in England. Take a
pound of nice lard, and heat it until melted, in a little water.
Use this hot melted lard to mix the flour into a paste, with a little
salt. Work the paste very smooth, divide it, and form each piece
into a round ball, gradually working a hollow in the centre, and
raising a wall, two, three, or four inches high all round, according
to the size required. Have ready the pork, fat and lean, cut into
small square pieces; fill each pie, season highly, fit a lid neatly to
the top, egg over, and bake a light brown, in a steady but not a
quick oven.
PORK AND POTATO PIE.
Take some pork bones from which the meat has been removed
for sausages or other use. Put them into a deep dish and place
amid them slices of apples and potatoes, with chopped onions,
salt and pepper; add a little water; cover it with a crust and bake
slowly.


MEATS. 53
BACON OMELET.
Beat up some eggs (according to the quantity required,) then
add salt, pepper, some finely cut parsely and green onions, and a
slice or two of bacon cut into very fine mince meat; mix all well
together, fry and scorch the top with a red hot poker.
BACON EGG-CAP.
Cut a quarter of a pound of bacon into thin slices and stew them
slowly, turning them over and over. Take out the slices and put
to the grease two spoonsful of any stock you happen to have, and
break over it six or seven eggs. Now add your slices of bacon
again, pepper and salt, cook over a slow fire, and scorch the top
with a red hot poker.
FORE RELISH.
Fry some slices of salt pork till crisp, take them out, pour a
little water to the fat and season it with pepper; sprinkle in a
little flour, then cut up the pork into small pieces and put it into
this thickened gravy.
TO CURE HAMS.—1
Weigh your hams, and make a brine of one ounce of salt to every
pound of meat, and one ounce of saltpetre to every twenty pounds.
Cover the bottom of the tub with salt; pack the hams close, and
fill the chinks with stones. Let the brine cover them well. After
they have lain three or four weeks, take them up, dry and smoke
them. Then wrap them in papers and lay them in ashes in a cool,
dry cellar. This keeps the flies from them, and prevents them
from getting dry and hard. Hams cured in this way, keep the
year round.
TO CURE HAMS.—2.
For every one hundred lbs. of ham, take seven lbs. of salt, three
ounces of saltpetre, two ounces of pearlash, one quart of molasses,
five gallons of water. Re-pack the hams at the end of the first
week, and put the same pickle on them again.


54 MEATS.
BOILED HAM.
A ham, if dry, may be soaked over night; if moist, this may be
omitted. Put it in warm water, and boil it for five or six hours.
If it is salt, the water may be changed once, though it should not
be put into cold water. Soft water is best; if the water is hard,
a little soda may be added to it. If it is desired to give the flavor
of ham to vegetables, they may be boiled in some of the liquor the
ham was boiled in, but the vegetables should not be put in with
the ham. When done take off the skin, which should be kept as
whole as possible, (to put over the ham when cold, which will pre-
vent its drying,) and grate toasted bread over it. Boiled ham is
best eaten cold. When served, remove the skin, stick cloves at
intervals with a ring of pepper around them, and garnish with
parsley, or put fringed paper around the small end.
SUGARED HAM.
After boiling the ham three hours, remove the skin, sprinkle
sugar over it and bake one hour. It will be delicious.
POTTED HAM.
Take the remains of a boiled ham, cut in small pieces, and
pound it, little by little, in a mortar; softening it during the pro-
cess, with a little melted butter. Add Cayenne pepper to taste,
and put it in small bowls, glasses, or potting jars, pressing it down
very smooth. Over the surface, pour a little more melted butter;
cover tight, and set away. It will keep for weeks. This is a
nice supper dish.
BROILED HAM.
Cut the ham in thin slices, and broil quick, on a gridiron set
over lively hot coals. If the ham is too salt, soak it in hot water
before broiling, and dry it with a cloth before putting it on the
fire. Fry some eggs in an equal quantity of lard and butter, put
an egg on each slice of ham, and serve.
WESTPHALIA LOAVES.
Mix a quarter of a pound of grated ham, with one pound of


MEATS. 55
mealy potatoes, well beaten until quite light, and add a little butter,
cream, and two eggs; but do not get it too moist. Make into
small balls, and fry with a little lard, a light brown. Serve with
a brown thick gravy. Garnish with fried parsley.
HAM OR TONGUE TOAST.
Toast a thick slice of bread, and butter it on both sides. Take
a small quantity of remains of ham, or tongue, and grate it, and
put it in a stew-pan with two hard boiled eggs chopped fine, mixed
with a little butter, salt, and cayenne; make it quite hot, then
spread thickly upon the buttered toast. Serve while hot.


SECONDARY MEATS.
YALE BOAT PIE.
Lay three or four pounds of steak from the undercut of a round
of beef, in a middling sized dish, having seasoned it with pepper
and salt. Have a couple of chickens at hand, cut in pieces and
seasoned; place them upon the steak, and over them one dozen
and a half of fresh fat oysters, without the liquor. Add half a
dozen fresh, hard boiled eggs, and after damping the bottom of the
dish with half a pint of strong ale, cover the whole with fresh
mushrooms, adding to these half a pound of glaze or plain neats-
foot-jelly; lay over the dish a substantial paste, and bake in a
brisk oven. This pie is excellent for a picnic or water excursion.
ibish stew.—1.
Take off the under bone from the best end of a neck of mut-
ton, and cut it into chops; season them with pepper and salt, some
'mushroom powder, and beaten mace. Put the meat into a stew-
pan, slice a large onion, and tie up a bunch of parsley and thyme,
and add these and a pint of veal broth to the meat. Let this sim-
mer until the chops are about three parts done, then add some on-
ions, and whole potatoes peeled, and let all stew together until
thoroughly cooked. Take out the parsley and thyme, and serve
up in a deep dish.
IRISH stew.—2.
Take as much of mutton as is required; the scrag end is the
best for the purpose. Cut the meat into small chops, pare ill the
fat off the piece, chop it fine, and set it aside for dumplings; let
the meat stew till perfectly tender, strain the liquor, and set the
meat aside. The following day remove the fat, put the liquor in a
sauce pan, roll each piece of mutton in flour, add the meat to the


SECONDARY KEATS. 57
liquor, and sufficient potatoes and onions to thicken it. Before
serving, add a layer of potatoes, boiled in a separate saucepan,also dumplings, about the size of an egg. The dumplings will take
about twenty minutes to boil. No seasoning is required except
pepper and salt.
BAKEDIRISH STEW.
Fill a dish with alternate layers of mutton or beef,sliced pota-
toes and onions; season with pepper and salt, pour in plenty of
water for gravy, and cover the top closely with potatoes; cook in
a moderate oven, and let the potatoes on top bebrowned beforeit
is served; the onion can beomitted if desired.
BOILED TONGUE.
Saltpetered tongue requires five or six hours to boil. When
done, lay it in cold water three minutes, peel off the skin, beginningat the tip of the tongue, as it comes off much easier.
SWEETBREAD.
Add to a pint of water, or veal stock, a little grated lemon peel,
mace, and pepper and salt; in this put your sweetbreads,—two
good sized ones; stew them an hour or more; then take them out,
mix a teaspoonful of flour with a little milk, mushrooms, and cat-
sup, and add to the liquor when it boils; put in the sweethread for
a moment. Serve with the sauce poured over them.
TO FRY SWEETBREAD.
Scald them first; fry them in butter, with a little sweet marjoram
and parsley chopped fine, and served with a gravy, flavored with
mushroom catsup.
MEAT OMNIUM.
Take all the pieces of cooked meat you have, no matter whether
boiled or roast, butcher'smeat, poultry or game, and mince very
fine. Put the whole into a stew-pan, with a little parsley, a few
green onions, and mushrooms, if you can get them, one or two
eggs beatenup, and a little gravy or stock. Simmer for a quarter
of an hour; then take a meat dish, pour upon it a layer of your


58 SECONDAET MBATS.
stew, a layer of bread in slices, another layer of stew, and so on,
and heat in an oven. When hot, pour it over the rest of the stew
hot, and serve.
SAUSAGE MEAT.
Take one pound of fresh pork, two pounds of lean beef, and
chop them very fine; mix this with three tea-spoonfuls of black
pepper, the same quantity of salt, five of powdered sage, and five
of summer-savory; make this into small cakes and place them upon
a plate. When needed, fry them in the same manner as sausages.
GOOD SAUSAGES.
First chop separately, and then together, a pound and a quarter
of veal, free from fat, skin, and sinew, and an equal weight of lean
pork, and of the inside fat of the pig. Mix them well, and sprin-
kle on an ounce and a quarter of salt, half an ounce of pepper,
one nutmeg grated, and a large tea-spoonful of pounded mace.
Turn and chop all together until equally seasoned throughout;
press the sausages into a clean pan, and keep them in a very cool
place. When wanted, form them into cakes an inch thick or less
flour and fry them about ten minutes, in a little butter.
RISSABLES.
Chop veal and ham together finely, add a few bread crumbs,
salt, pepper, nutmeg, and a little parsley and lemon peel, or shallot;
mix all together with the yolks of eggs well beaten; either roll
them into shape like a flat sausage, or into the shape of pears,
sticking a bit of horseradish in the ends, to resemble the stalks;
egg each over, and grate bread crumbs; fry them brown and serve
on crisp fried parsley.
grandmother's breakfast balls.
A little cold beef, or mutton, or both; a slice of ham, or salt
pork; a small quantity of bread crumbs, a little parsley, a little
sage, or thyme, all chopped together, and mixed with an egg, a
little melted butter, and seasoning. Take a table spoonful of the
mixture, dredge it with the flour, and make into a ball, which fry
a quick brown.


SECONDARY MEATS. 59
This constitutes an elegant breakfast dish, and is a good way of
getting rid of cold meat, particularly if hash is not liked.
TURKISH DALMA.
Chop the lean of any cold meat, with a quarter pound of beef
wet, very fine; mix with quarter pound of scalded rice; season
with salt, pepper, and add the yolks of two eggs. Take cabbage
leaves, dip them in water, make the meat into shape of cucumbers,
and fold the leaves round them, tying each with a thread; put them
into a stewpan with gravy, an anchovy, and an onion: stew a long
time gently. The thread is taken off when served, and the gravy
browned with flour and a little butter.
'.
TO COOK COLDMEATS.
Put the cold meat into a chopping bowl, cut them fine, season
with salt, pepper, a little onion or else tomato catsup. Fill a tin
bread pan two thirds full; cover it over with mashed potato
which has been salted and has milk in it; lay bits of butter over
the top, and set it into an oven for fifteen or twenty minutes.
SAVORY WINTER BASH.Any kind of cold meat, a few cold potatoes, an onion, pepper
and salt, a little dried parsley, sage, and summer savory. Chop
all together. Put it in a sauce-pan, with a little gravy, or hot wa-
ter, and a small piece of butter. Let it simmer gently for fifteen
minutes. Turn out over thin slices of toast. It is palatable to
persons who do not usually like hash.
TOAD IN THE HOLE.
Make a batter of six ounces of flour, one pint of milk, two or
three eggs, a little lard, salt and pepper; put into it a pound of
beef sausages, and bake for an hour. Instead of beef sausages,
slices of any meat you have, or half a pound of pork sausages, or
a few oysters with meat trimmings, may be used.
COW HEEL.
Boil in water a split cow heel (one already used for stock will
do) four or five hours; then add a pint of milk, and boil for two


60 SECONDARY MEATS.
hours more, adding an onion or two, and if you like, a little chop-
ped parsley.
FRIED COW nEEL.
Cut a stewed cow heel into pieces about two inches long, and put
the pieces into a frying pan with bread crumbs, salt, pepper, and
a little minced parsley. You will require to have grease in the
pan, and it should be boiling before you put your cow heel in.
About a quarter of an hour will suffice for frying. It would be a
great improvement if you were to beat up an egg and dip each
piece into it, before you put it into the hot frying pan.
sheep's trotters.
Into a stewpan put a little suet with sliced onions and carrots,
thyme, salt and pepper; let these simmer for about five minutes.
Next add two spoonsful of flour and water, and keep stirring till it
boils; when it boils, put in the trotters and simmer for three
hours or more. Now mix in two eggs, beaten up in milk, but do
not let your stewpan boil again. Pour into a deep dish, and gar-
nish with toasted bread.
SWEET BREAD, LIVER AND HEART.
Parboil the sweet bread, and let them get cold. Cut them in
pieces about an inch thick; put on salt, and pepper and sage;
then dip them in the yolk of an egg and fine bread crumbs.
Fry them a light brown. Another way is, to fry slices of salt pork
until brown, take out the pork and fry the sweet bread in the fat.
When done, make a gravy by stirring a little flour and water mix-
ed smooth, into the fat; add spices, and wine, if you like. The
liver and heart are cooked in the same manner, or broiled.
calf's head cake.
Parboil half a calf's head, with a little sage; cut off the meat,
put the bones back into the broth, and boil them until the broth is
much reduced. Cut up the meat and put it into the jar with the
tongue, mace, pepper, &c, add a few small slices of ham; put the
jar into the oven covered, and let it stand some hours until the con-
tents are thoroughly done; then mix it with the brains beaten up


SECONDARY MEATS. 61
with an egg. Put pieces of hard boiled egg in a mold, pour the
mixture from the jar into it, and let it get entirely cold, then turn
it out. This dish can be made also with sheep's head, carefully
scalded and soaked.
calf's head hash. "»
Take a calf's head or half a one, as you desire; parboil it, cut
off the best parts in slices, and set these aside for the hash. Put
the rest, bones and all, with any other bones you may have, es-
pecially a ham bone, each into the liquor with a bunch of sweet
herbs, a sliced carrot, a fried onion, half head of celery, mace,
salt, and peppercorns, according to taste. Let these ingredients
stew gently together, until the liquor is so strong that, when it is
cold, it will form a jelly. Strain it through a hair sieve, and after-
wards through a cloth, and when cold, remove all the fat ,which may rise to the top. Take of this jelly the quantity that may be
required for gravy, put it into a sauce-pan, and add to it mushroom
catsup, Worcester sauce, a little lemon peel, and Chili wine. Now .
put in the slices of meat, and let them warm gently, but do not let
them boil. Before serving to table add, if you desire, a wine-glass
of sherry, and a table-spoonful of brandy, and garnish with brain
cakes and slices of lemon. Butter may be added to the gravy to
make it thicker.
lamb's head and hinge.
Soak the head well in cold water and boil it a quarter of an hour.
Parboil the heart, liver, and if desired, the lights; mince them
quite small, mix them with gravy, season them, pour them on sip-
pets of toasted bread in a soup dish, broil the bread and lay it
upon the mince. It can be garnished with sliced pickled cucum-
bers and slices of bacon.
BRAIN CAKES.
Wash the brains thoroughly, first in cold and afterwards in hot
water; remove the skin and fibers, and then boil the brains in
water with a little salt, for two or three minutes. Take them up
and beat them in a basin with some very finely chopped parsley,
sifted sage, salt, mace, cayenne pepper, the well-beaten yolk of


62 SECONDARY MEATS.
an egg, and a gill of cream. Drop them in small cakes into the
frying pan, and fry them in butter a light brown color. A little
flour and grated lemon peel are sometimes added.
The tripe, after heing corned, should he soaked in salt and water
five or six days, changing the water every day; then cut it in
pieces, scrape it and rinse it. Boil it until quite tender, which
will take half a day or more, and it will then he fit for broiling,
frying or pickling. Drop it into a jar of spiced vinegar.
FRIED TRIPE.
After heing boiled, let it he quite cold; cut it in pieces, roll
them cornerwise, tie them with a thread, sprinkle a little salt and
mace over them, roll them in eggs and crumbs, fry in fat a nice
brown; serve with onion sauce, with a little lemon and tomato
catsup boiled in.
STEWED TRIPE.
Choose the thickest and whitest tripe, cut the white part into thin
slices, and put them into a stewpan with a little white gravy, a
spoonful of vinegar, a little lemon juice, and a little grated lemon
peel. Add the yolk of an egg well heaten, with a little cream and
chopped parsley, and two or three chives. Shake them together
over a slow fire until the gravy is as thick as cream, but do not let
it boil. Serve it with sippets, and garnish, if desired, with sliced
lemon.
BRAWN.
Take the lower half of a pigis face, the feet and ears, rub them
well with salt, let them remain so a week or ten days. Salt a
heef tongue the same way, for the same time. Then let the face,
ears, and feet boil half an hour in water enough to cover them;
take them out and clean them thoroughly, then put them back with
the tongue alse, and boil for three hours, or until the meat will slip
from the bones. Then take it oft', remove the bone, cut the meat in
small pieces, the tongue into thin slices; mix all together and sea-
son with plenty of pepper, a little ground allspice, &c. Then put


FISH.
TO BOIL FISH.
Clean and rinse the fish, wrap it in a cloth, and place it in the
kettle with cold water, adding a little salt; boil slowly but constant-
ly; let the water always cover the fish, remove the scum that rises,
add a little vinegar when nearly done. The fish is done when the
flesh can be separated from the back bone by running a thin sharp
knife in; be careful not to let the fish be overdone. Drain it dry
on a sieve, keeping it hot; lay it on the fish platter carefully, so as
not to break it. Serve with sauces composed of drawn butter.
If a fish kettle with strainer is used, the fish need not be wrapped
in cloth.
Fresh cod, haddock, whiting and shad, are better for being salt-
ed the night before cooking them. The muddy smell that is some-
times noticed in fresh water fish, is obviated by soaking it, after
cleaning, in strong salt and water; after which, dry it on a napkin,
and dress it.
TO FRY FISH.
Cleanse them thoroughly, dry them well, dip them in flour, or
first in the beaten yolks of eggs, and then in grated bread crumbs;
fry in lard or beef drippings, or equal parts of lard and butter.
Butter alone takes out the sweetness, and gives a bad color. Turn
on both sides, and cook a rich yellow brown. Fried parsley, grated
horse-radish, or slices of lemon are used as garnish. The fat fried
from salt pork is good to fry fish in. Some fish can be dipped in
Indian meal instead of flour, if preferred, Trout and Perch should
not be dipped in Indian meal.


FISH. 65
white fish broiled. (Lake Superior style.)
This is one of the most delicious of lake fish. Cut it in two pieces
down through the centre of the back, lay in a pan, and cover with
cold water, into which you have put a table-spoonful of salt. Let
it lay for two hours, this makes it firm. Then take it out, wrap it
in a dry cloth, and let it remain until ready for cooking. Have a nice
bed of coals, grease your gridiron well, put on a little salt, and
some pepper. Broil for twenty minutes, or half an hour, accord-
ing to size, turning it to brown on both sides. It will not break in
pieces. Serve with white sauce.
white fish boiled. (Lake Superior style.)
This is a very delicate, and highly esteemed dish. Place the
fish whole, in a fish kettle; cover with cold water, add a table-
spoonful or more of salt, and let it come to a boil. Ten minutes
after it boils, will cook it. Take it out carefully, serve with egg
sauce, which is white sauce, with a hard boiled egg chopped up
in it.
BOILED SALMON.
Draw the fish into the form of the letter S, by running a thread
through the tail, centre of the body and head; or if it is part of a
fish, fold it in a clean cloth. When bent, cut two or three slant-
ing gashes on each side, to prevent the skin breaking and disfigur-
ing the fish. Plunge it in boiling water in which a handful of salt
to four quarts of water has been mixed, and the scum arising from
it skimmed off. Put in with the fish, a little horse radish. Boil
until very well done, about quarter of an hour to every pound of
fish; and serve with lobster, or white parsley sauce; garnish with
sliced lemon. For vegetables, mashed potatoes, and cucumbers
sliced in vinegar, can be served. A salmon should be chosen for
its brightness of color, complete covering of scales, firmness of
flesh, whitness of the belly, brightness of the eye, and redness of
the scales. Artificial means, it is said, are sometimes adopted to
give redness to the gills of salmon and other fish, to deceive in-
experienced buyers.


66 FISH.
HEOILED SALMON.
About an inch, is the proper thickness to cut the slices; dry
them with a cloth, put salt on them, and lay them skin side down,
on a gridiron over hot coals. Before laying on the fish, rub the
bars with lard, to prevent them sticking. When broiled suffici-
ently on one side, turn the fish, by laying a plate upon it and
turning the gridiron over; then slip the salmon from the plate on
to the gridiron. This prevents its breaking.
SALMON AND SALAD.
The remains of boiled salmon, instead of being pickled, as is
usually done; are very good sent to table cold, to be eaten with
salad. Trim the fish neatly, ornament it with sprigs of parsley,
and serve with a bowl of salad, made as follows: Boil a cauli-
flower till about two thirds done; let it get cold, break it in bunch-
es, lay them in a dish, and put to it salt, pepper, oil, and vinegar.
This is an excellent dish in hot weather.
TO KIPPERSALMON.
Lay the fish on its side and cut it from tail to head, taking care
not to injure the belly by inserting the knife too far; Wash the fish
well, take out the eyes, and put a pinch of salt in their place; then
sprinkle a handful or two of brown sugar over the inside, and
above the sugar the same quantity, or rather more, of common
salt; lay the salmon on a flat board, the inside up; cover with a
cloth and let it remain twenty-four hours (or if wished saltish,
thirty-six) in a dry place, neither too hot nor too cold. If the weath-
er is fine, an hour or two of exposure to the sun and air will accel-
erate the curing process. The kipper is in perfection after it has
been dried twenty-four hours, but it will keep it considerable time.
To cook it, cut it in slices, wrap each in a piece of paper and fry
it; send it to the table in paper.
PICKLEDSALMON.
Scald, clean, and split the salmon; then cut into pieces and lay
them on the bottom of the kettle, with an equal quantity of water
and vinegar, enough to cover them; put in salt, pepper, six blades


FISH. 67
of mace, twelve bay leaves. When the salmon has boiled enough,
drain and lay it on a cloth, put more salmon into the kettle and
boil; continue doing this till all is done. When all is cold, pack
the fish, and cover with pickle; place something heavy upon the
fish to keep it down, that it may be covered entirely with the pickle,
which must be occasionally poured off and scalded. Cover it close-
ly to keep it from the air.
BROILED SHAD.
Shad should be baked, fried or broiled. For broiling, remove
the roes, clean and dry thoroughly, cut into straight halves, and
lay with the roes on a well-heated and well-greased gridiron, over
a moderate fire; put the cover on so that it will cook through while it
is browning, and only turn once; when it is done remove it to a
warm dish, spread over a piece of butter the size of a walnut, a
little pepper and salt, and put it, for a moment, in the oven; gar-
nish with sprigs of fresh parsley before serving.
FRIED SHAD.
Divide the two halves in pieces two or three inches wide, salt and
pepper them and put them in a pan, in which the fat, to keep them
from sticking, has already been made boiling hot; fry a rich brown
on both sides, cooking the inside first, and serve hot. The roles may be fried in the same way.
BAKED SHAD
Baked shad does not require to be cut down the back; only
cleaned, the roes removed, and the inside filled with a stuffing
made of bread crumbs, salt pork, an onion, sage, thyme, parsley,
and pepper and salt; chop all together fine, fill and sew up the
shad, and place in a pan with three or four slices of the pork over
it, and the roses at the side; bake one hour, and you will have a
dish fit for an editor.
SHAD MAITRE d'hOTEL.
Butter a pan and lay the shad in it, with an onion sliced, a bay
leaf, five cloves, the juice of half a lemon, a spoonful of vinegar,
and two of gravy; make four or five incisions on both sides of the


68 MEATS.
shad, cutting down to the bone, cover with buttered paper, and
put into a rather slow oven; let it bake twenty minutes, then take
it out, remove the paper, baste thoroughly and put it back; let it
remain in the oven altogether about three quarters of an hour, or
an hour if the fish is a large one, basting frequently with the liquor
in the pan; then take it out, fill the incisions with chopped parsley
and butter, and put back, while making a sauce of a little butter,
flour, broth, and lemon juice, into which, pour all the liquid sur-
rounding the shad; boil up once, dish the fish, and pour the sauce
over it.
FRESH MACKEREL.
This is a Spring luxury. Purchased in the city they are already
cleaned, and require only to be rolled in a clean cloth, put in cold
water, and cooked for five minutes, after coming to a boil; serve
with parsley sauce, made with a table-spoonful of flour, mixed
smooth with cold milk, and a piece of butter the size of a small
egg; garnish with green parsley, and eat with stewed gooseberries.
SOUSED MACKEREL.
Take fresh mackerel, well cleaned, and boil them for a few min-
utes, or until tender, in salt and water. Take of the water in which
they were boiled, half as much as will cover them; add the same
amount of good vinegar, some whole pepper, cloves, and a blade
or two of mace. Pour over hot. In twelve hours it will be ready
for use. Shad is very nice soused in the same way.
BOILED BASS, ROCK FISH, ETC.
These should be boiled plain, leaving on the head and tail. Let
them boil steadily half an hour, serve with drawn butter mixed
with finely chopped eggs, which have been boiled three quarters of
an hour.
PICKED UP CODFISH AND POTATOES.
This is as old and esteemed a dish as pork and beans. Put
your salted codfish in soak the night before; pick it off in shreds
the next morning, and scald it in a saucepan, pouring off the wa-
ter just before it comes to a boil; this will freshen it sufficiently.


FISH. 69
Put in then a little more water, a small piece of butter, and a
few shakes of pepper, and let it cook till it is tender. When it is
done, thicken it with a beaten egg, but don't allow it to boil; and
mix it with double its bulk in potatoes, mashed finely with milk,
and season with pepper and a little salt. Pile up as near like a
haystack as possible, pour over the whole some good egg sauce,
and garnish with parsley and egg rings.
BAKED COD, BLACK FISH, HADDOCK, ETC.
Spread little slices of bread with butter; pepper and salt them
and lay them inside the fish. Then take a needle and thread and
sew it up. Put a small skewer through the lip and tail, and fasten
them together with a piece of twine. Lay it into a dish, in which it
it may be served; put two or three thin slices of salt pork upon it,
sprinkle salt over it, and flour it well. Baste it several times with the
liquor which cooks out of it. A fish weighing four pounds will cook
in an hour.
BROILED WHITINGS.
Make a brine with salt and water, sprigs of parsley, shallots and
onions, and let the whole boil together for half an hour; strain it
and boil the whitings in it, adding a third part of milk. Drain them
when done, and make the following sauce for them: A piece of
butter, some flour, two whole green shallots, pepper, and salt.
Thicken this with cream; take out the shallots, and pour the sauce
over the whitings.
WATER SOUCHY, OR SOODJEE.
This mode of dressing fish may be used for soles, flounders, and
also fresh water fish of almost any description. The fish should be
thoroughly cleansed and put into a stew-pan, with sufficient cold
water for broth, a very small quantity of white wine vinegar, and
some salt. While boiling they must be carefully skimmed; and
when thoroughly done, served in the liquor in which they were
boiled; to which should be added some roots of parsley, cut,
trimmed, and boiled. A few parsley leaves, boiled to a nice
green, should be strewed over the fish, and bread and butter sent
up to eat with the souchy.


70 FISH.
FRIED COD AND HADDOCK.
Cut the fish in pieces about the size as to help at table; wash and
wipe them dry, roll them in Indian meal. Fry some pieces of salt
pork; take out the pork, and put into the frying-pan some lard;
when it is quite hot put in the fish and fry it a light brown; dish it
with the fried pork, served with drawn butter.
COD ORSALMON CUTLETS.
To one and a half pounds of cold boiled fish, put half a pound
of cold potatoes, half a pound of butter; pepper, salt, and a little
mace, and some anchovy sauce. Pound all these together in a
mortar, thoroughly. When well beaten, make the mixture into
the shape of small cutlets, dip them in egg and bread crumbs, and
fry them until they are of a light brown color. They are excellent
as a side dish or entree.
FISH ROES IN CASES.
Put the soft roes from half a dozen broiled mackerel or shad
into paper cases, with shred parsley, a little rasped bread, butter,
salt, and pepper. Bake them, and serve them up with lemon juice
squeezed over them.
SMALL FISH FRICASSEED.
Fry the fish a nice brown color, and drain them. Take another
small fish, remove all the meat from it, and chop it fine, mixing
with it a little grated bread, some lemon peel, chopped parsley,
pepper, salt, nutmeg, the yolks of an egg, and a little butter;
make this up into small balls and fry them. Into some good gravy
thickened with flour, put some red wine, and~boil it up adding
cayenne pepper, catsup, and lemon juice; place the fish and balls
in it, simmer them a few moments, and serve, garnished with
lemon.
TRENTON FALLS FRT.
Let some small fish soak in the juice of two lemons, with salt,
pepper, and chopped sweet herbs. After taking them out, drain
them, and stuff them with crumbs of bread, boiled in milk, and


FISH. 71
beat up with the yolks of two eggs; then sprinkle them with flour,
and fry them of a good color. Serve them up on fried parsley.
They should be very dry and crisp.
FISH AND MACARONIRub the inside of a mold with fresh butter, and strew grated
cheese at the bottom of it to the thickness of about an inch; then
put in a layer of macaroni of about the same thickness. Upon
this lay some fish of whatever kind preferred, boned, cut in pieces,
and strewed with parsley, thyme, and shallots, finely chopped; also
some pounded spices and cayenne pepper, adding another layer of
macaroni and cheese. Bake it for an hour in a moderate oven,
carefully turn it out into a dish, and serve it up with a little good
stock gravy round it.
FISH AND MACARONI.Boil the macaroni in water until tender, drain it, and cut it into
short pieces. Remove the bones and skin from any kind of white
boiled fish, tear it into small pieces, and mix it with the macaroni.
Then make a sauce of two ounces of butter, the yolks of one or
two eggs, salt, pepper and a little lemon juice. Heat this in a
sauce-pan, pouring in half a pint of good melted butter, stir it, and
put in the fish and macaroni1. When hot, pour it out in a dish,
heaping it in the centre; sprinkle fine bread crumbs over it and
bake the top a light brown color in the oven.
FRIED SMELTS.
Split them just far enough to clean them; lay them in salt and
water, and let them remain an hour; then wash and wipe them,
have ready two eggs beat up in a plate, and some cracker crumbs
in another plate; put about two pounds of lard into the frying
pan; set it on the fire until it is very hot; dip the smelts into the
eggs, roll them in the crumbs, and put them into the boiling fat;
fry them a light brown; serve them hot, with drawn butter.
FRESH HERRINGS
These can be broiled or fried. After scaling and cleaning them
nicely, split them quite'open, wash the insides with care, dry them


72 FISH.
in a cloth, remove the head, tail and back bones, rub the insides
with pepper, salt, and a little pounded mace; stick small bits of
butter on them; skewer two of the fish together as flat as possible,
the skin of both outside; flour and boil them in twenty to twenty-
five minutes, or fry them about ten minutes, until brown; and serve
with melted butter mixed with a tea-spoonful of mustard, some salt,
and a little vinegar or lemon juice.
TO DRESS FISH A 8ECOND TIME.
Put four table spoonsful of bread crumbs to a small quantity of
fish; add two eggs, two ounces of butter, a little essence of ancho-
vy, and a little pepper, salt and cayenne. Mix these all' well with
the fish, which should previously be taken from the bones, and steam
it until it is heated through. Any cold boiled fish may be dressed
this way.
FISH PUDDING.
Take cold boiled fish, the part that is white, and mashed pota-
toes, an equal quantity; mix well together, breaking the fish very
fine; add two ounces of melted butter, or cream instead of the
butter; season with salt and pepper. Butter a pudding dish, put
the mixture in, keeping the top rough, and put it in the oven till
heated through, and the top nicely browned.
CHOWDER.
For a capital Spring chowder, put a layer of fresh fish, cod, or
haddock; then a layer of split crackers, sliced onions, and raw
potatoes sliced very thin; strew a little salt and pepper over this
layer; then put in more pork and fish, crackers, onions, and pota-
toes, and so on, until the ingredients are exhausted; over this
mixture pour a bowl of liquid, composed of two table-spoons of
flour, mixed smooth with milk and water; add milk and water to
the flour until thereis sufficient to just cover the contents of the
pot; cover down tight, and cook slowly two or three hours.
FISH CHOWDER.
Pare, and cut into slices, seven or eight potatoes, and put them
in a basin of cold water; cut a fresh cod into slices, then fry the


fish. '73
few slices of fat salt pork; lay the pork in the bottom of the stew
kettle; place two or three slices of fish on it, then a layer of split
crackers, then some potatoes, and so on, with alternate layers,
until the kettle is full; put in it little pepper and salt. Put in a
quart of water; mix one table-spoonful of flour, in half a pint of
water, and pour in, after it begins to stew. Cover very tight, and
stew three hours.
FISH CAKES.
Mix together a pound and a half of mashed potatoes, a pound
of cold boiled fish, either salt or fresh; add a little milk and butter,
one egg if desired; pepper, onions, and a little chopped thyme,
and salt if the fish requires it; sprinkle on a little flour, and fry
them a light brown in small, thick cakes.
STEWED SALT COD.
Soak and scald the fish until sufficiently freshened; pick it into
shreds, and stew it with milk to moisten it, a little butter rolled in
flour, and pepper to taste. Stew gently a few minutes, and serve
hot.
CAPE COD CHOWDER.
Fry some slices of sweet, salt pork till they are crisp; pour off
part of the fat; take out the rashers and set them aside, where
they will keep hot. Put in a layer of potatoes first, with a little
onion, then pepper, then a layer of butter crackers, then a layer
of fish, then a little more fat, more potatoes, more onion, more
pepper, more butter crackers, more fish, and so on until the ket-
tle is two thirds full; then put on top whatever fat may be left;
fill up with water, cover close, and let it cook an hour or an hour
and a half, according to quantity. A little salt may be required.
Serve with the rashers placed round the dish on toast and pickle.
CLAM CHOWDER.
This is made in the same way, only they require a great deal
of pork, and be careful to get soft shell clams.
SALT CODFISH AND POTATOES.
Soak a thick piece of fish over night, pour out the water and
4


74 fish.
cover it with fresh, lukewarm water, and let it stand a shorttime;
then put it in lukewarm water over the fire and let it simmer, but
not boil, for an hour and a half or two hours, until it is done; re-
move the skin; serve with drawn butter or egg sauce, with whole
boiled potatoes to bemashed or cut by each person with the fish,
on their own plate. Serve also,if convenient, cucumbersin vin-
v egar, pickles or nasturtiums. The fish can begarnished with hard
boiled eggs. The cold fish left, will make a fine hash, or may beprepared in fish cakes.


SHELL FISH, EELS, Etc.
OYSTERS ETIQUETTE.
Procure two dozen oysters. Have them opened, and throw
them into a clean basin or soup plate. Take a small bunch of
parsley, chopped quite small, a little raw lemon rind ditto, half a
nutmeg grated, and the crumb of a stale French roll, also grated.
Let the latter be well mixed together, adding one drachm of cay-
enne pepper. Have at hand the yolks of three fresh eggs, beaten
up into a fluid; dip the oysters separately into the eggs, and roll
them in the crumb of the loaf until they are all encased in a bread
coating or covering. Put a quarter of a pound of good butter into
the oven, with a brisk fire, until the former is fully melted, arranging
your oysters on the tray of the oven at your convenience. Keep
the oysters continually turned until they assume a perfectly brown,
crusty appearance. When fully baked, serve them up with a
plate of bread and butter, cut thin, and use salt at discretion. A
stick of celery eaten with them, adds greatly to the relish which the
fish impart when served in this way.
STEWED OYSTERS.
Boil up the oysters in their own liquor, with a piece of butter
the size of a walnut, and pepper and salt to taste. Have ready a
pint or more of rich boiled milk, the quantity according to the
number of oysters. Pour it hot into the soup tureen, and as the
oysters come to a boil, skim them, let them boil up once, and then
pour them into the milk.
SCALLOPED OYSTERS.
Wash out of the liquor two quarts of oysters; pound very fine
eight soft crackers, or grate a stale loaf of bread; butter a deep


76 SHELL FISH, EELS, ETC.
dish, sprinkle in a layer of crumbs, then a layer of oysters, a little
mace, pepper, and bits of butter; another layer of crumbs, an-
other of oysters, then seasoning as before, and so on until the dish
is filled; cover the dish over with bread crumbs, seasoning as
before; turn over it a cup of the oyster liquor. Set it in the oven
for thirty or forty minutes to brown. This is an excellent way to
prepare oysters for a family dinner.
FRIED OYSTERS.
Select fine, large oysters, dry them out of their own liquor.
Have ready a plate of egg, and a plate of bread crumbs. Let
them lay in the egg a few minutes, and then roll them in the
bread crumbs, allowing them to remain in these also, for a minute
or two; this will make them adhere, and not come off as a skin,
when in the pan. Fry in half butter and half lard, in order to
give them a rich brown. Make it very hot before putting the oys-
ters in.
oyster PIES.
Take a deep dish, cover it with puff paste/lay an extra layer
around the edge of the dish, put in the oven and bake nicely.
When done, fill the pie with oysters; season with butter, salt, and
pepper, sprinkle a little flour over them and cover with a thin crust
of puff paste; bake quickly; when the top crust is done, the oys-
ters should be. Serve immediately.
OYSTER PATTIES.
Beard the oysters, and, if large, halve them; put them into a
saucepan with a piece of butter rolled in flour, some finely shred
lemon rind, and a little white pepper, and milk, and a portion of
the liquor from the fish; stir all well together, let it simmer for a
few minutes, and put it in your patty pans, which should be al-
ready prepared with a puff paste in the usual way. Serve hot or
cold.
OYSTER LOAVES,
Cut out a piece of the size of a quarter of a dollar from the top
of half a dozen buns, scoop out most of the crumb, put a portion
of the latter with a good bit of butter, and about two dozen fresh


SHELL FISH, EELS, ETC. 77
oysters into a frying pan and fry all together for five minutes, add
a little cream or milk and seasoning. Then fill the loaves, allow-
ing four oysters to each; replace the pieces of crust on the tops,
butter the outsides, and place them for a short time in an oven to
get crisp. Serve them hot or cold.
OYSTERS AND MACARONI.
Slowly stew some macaroni in good gravy till quite tender;
then lay it in a pie dish, put in a good layer of fresh oysters, beard-
ed; add pepper, salt, a little grated lemon rind, and a tea-spoon-
ful of cream, or olive oil if preferred. Strew bread crumbs over,
and just brown it in a tolerably brisk oven. Serve with plenty of
lemon juice, or a sauce piquante.
OYSTERS FOR LUNCH.
Take a fine oyster, wrap it thinly with bacon, fastening it with
a little skewer. Lay it on a piece of toast, and put into a Dutch
oven or a hot stove oven, a very little time. Prepare as many in
this way as desired.
PICKLED OYSTERS.—No 1.
Wash fifty large oysters in their own liquor; wipe them dry,
strain the liquor off, add to it a dessert-spoonful of pepper, the
same of mace, the same of salt, the same of whole cloves, and a
pint of vinegar. Let the oysters come to a boil in the liquor, then
drain them off with a skimmer; put them into a jar; boil the pickle
up, skim it, and when it is cold, pour over the oysters. They will
be ready for use in twenty-four hours.
PICKLED OYSTERS.—No. 2.
Put the oysters, say two hundred, with their juice, into a large
saucepan on the fire; let them simmer, but not boil, until the edges
curl, and they become solid, but not shriveled. Be careful about
this. Strain off the juice, and wipe the oysters with a nice, clean
cloth. Let the juice settle, then pour off about a quart, leaving
the sediment undisturbed; to this clear juice add one pint white
wine, or other vinegar, a little mace, two dozen cloves, and a
handful of black peppers. Heat it over the fire, but don't let it


78 SHELL FISH, EELS, ETC.
boil; pour it while hot, over the oysters. Put them in a stone
jar, and in two days they will be very nice for use.
STEWED MUSCLES.
Open the muscles in their own liquor. When ready for use
drain off the liquor and wash them in clear water. Then add to
the liquor, or as much of it as is needed, an equal amount of water
and of white wine, a blade of mace and a little whole pepper; boil
them, and after awhile drop in the muscles, letting them just boil
up, and thicken them with a piece of butter and flour. They can
be served with sippets of bread and the liquor.
FRIED EELS.
After the eels have been skinned and cleaned, split them open
and cut them in short pieces. Then make a pickle of vinegar,
lemon juice, sliced onion, salt and pepper; place the eels in it and
let them lie two or three hours. Roll them in flour and fry in lard
or clarified butter. Place them on the table dry, with fried pars-
ley, using plain butter for sauce.
SPATCHED EELS.
Take two pounds of eels, scour their skins with sand and salt,
wipe them dry with flannel, gut them, cut them into short pieces,
saturate them with the beaten yolk of an egg, and then roll into a
plate containing crumbs of the inside of stale bread, chopped
parsley, a sprig of sweet marjoram, a sprig of bruised anchovy, half
a nutmeg grated, and some cayenne pepper, and salt all mixed.
When well rubbed in these, baste them before a clear bright fire,
with plenty of butter, until they are covered with a brown crust.
Serve them with plain or melted butter for sauce.
COLLARED EELS.
Select a large eel, gut it and bone it without skinning it, and
rub the inside with salt, pepper, mace, allspice, powdered cloves,
chopped sage. Parsley, thyme, savory and knotted marjoram
also improve the taste. Roll it tight, tie it, and boil it well in salt
water. Then add vinegar, and when cold keep it in pickle.


SHELL FISH, EELS, ETC. 79
STEWED EELS.
Wash the eels well, and cut into pieces two or three inches long.
Place them in the pan with an onion, cloves, a bundle of sweet
herbs, a blade of mace, some whole pepper in a muslin rag, and
add enough water for sauce. Let them stew softly, and add the
juice of half a lemon, and a piece of butter rolled in flour. When
they are tender, take out the onion, cloves, herbs, mace, and pep-
per, put in sufficient salt to season, and serve it with the sauce.
BOILED EELS.
Boil them in a little water with some parsley until tender, sea-
son them properly, and serve them with the liquor and the parsley.
Use chopped parsley and butter for sauce.
TETT.T. PIE.
Cut up the eels in one or two inch lengths, line the dish with
potato paste, such as used for meat pies; put in the eels, season
with pepper, salt, parsley, and a little butter. Pour over a little
stock, or a few spoonsful of gravy, a spoonful of mushroom catsup,
and dredge with flour. Cover with potato paste, and bake an
hour and a quarter. This is for family use; if company is expect-
ed, a richer paste may be used.
LOBSTERS.
To choose lobsters that are boiled, select those that are heaviest,
and of a middling size; if they are fresh the tail will flap back with
a springy motion, when raised up.
TO BOIL A FRESH LOBSTER.
Put it into a fish kettle of boiling water, into which a handful
of salt has been thrown; boil it briskly for half an hour, then wipe
off the skum, and rub over it a little sweet oil. When cold, break
off the claws, and crack the shell, but do not disturb the meat;
set the body upright in the dish, with the claws and tail around it.
MRS. MAJOR D.'S LOBSTER SALAD.
Boil the lobster about half an hour. When it is cold, take it


SO SHELL FISH, EELS, ETC.
from the shell, being careful to take out the vein in the back. To
six lbs of lobster, take two heads of salad, one cup of melted
butter; two table-spoons of mustard, mixed with a little vinegar.
Salt and pepper to taste. Chop these together, and spread on a
flat dish. Then beat six eggs, and mix with half a pint of vine-
gar. Put this on the stove to thicken, stirring constantly; when
cold spread it over the lobster.
For another receipt, see " Salads."
CRABS AND CRAYFISH.
These are boiled in the same manner as lobsters.
LOBSTER SAUCE.
Mash the fresh eggs of a hen lobster; strain, and reserve; di-
vide the flesh into small pieces, dust it with flour to prevent it ad-
hering together, and put it into a white sauce, allowing it to simmer
for a minute, before putting in the eggs; when these have been
added, it will assume a brilliant red, and should be removed from
the fire instantly, before it has time to darken. Such flavor as
anchovy, or lemon, may be added at the table.
CRAB AND LOBSTER CUTLETS.
Take out the meat of either a large lobster, or crab, mince it,
and add two ounces of butter browned with two spoonfuls of flour,
and seasoned with a little pepper, salt, and cayenne; add again
about half a pint of strong stock, stir the mixture over the fire
until quite hot, lay it in separate table-spoonsful on a large dish.
When they are cold, form them into the shape of cutlets, brush
them over with the beaten yolk of an egg; dip them into grated
bread crumbs, fry them of a light brown color in clarified beef drip-
ping, and place them round a dish, with a little fried parsley in the
centre.
LOBSTER BALLS.
Mince the meat with the coral, season, make it in balls mixed
with bread crumbs and butter, dip them with the yolk of an egg
and flour if desired, and fry them brown in hot lard; for lobster
patties, place minced lobster in the shell in puff paste, and bake.


SHELL FISH, EELS, ETC. 81
LOBSTER CURRY.
Put the meat of a large lobster into a stew-pan with a blade of
mace, a large cup of veal stock or gravy, and a table-spoonful of
corn starch, mixed smooth with a little milk, or cream. Add salt,
a small piece of butter, a dessert-spoonful of curry powder, and
the juice of half a lemon; simmer for an hour, and serve.


MUSHROOMS.
HOW TO KNOW MUSHROOMS.
To know the mushroom from the poisonous toadstool, observe
the mushroom has no bad smell, that its top skin will readily peel
off; there is the thick meat between the skin and the red gills or
plates; the gills are of a pinkish or rosy hue, though turning
brownish by age, but are never of the lurid brown of the toad-
stool; when sprinkled with salt and allowed to stand, the mush-
room gives out juice, the toadstool becomes dry and leathery.
MUSHROOM FRICASSEE.
Put a quart of fresh mushrooms, cleaned, into a saucepan, with
three spoonsful of water, three of milk, and a little salt, and set
them on a quick fire. Let them boil up three times, after which
take them off and mix in half a pint of milk, a piece of butter
rolled in flour, and a little grated nutmeg. Put them into the
saucepan, shaking it well occasionally, and when the liquor is thick,
stirring them carefully in the saucepan with a spoon, all the time,
and seeing that they do not curdle.
MUSHROOM POWDER.
Wash half a peck of large mushrooms quite clean from grit,
and cut off the stalks, put them in a saucepan, without water,
containing a quarter of an ounce of mace, two spoonsful of pound-
ed pepper, two onions stuck with cloves, a handful of salt, some
allspice and nutmeg, if liked, and a quarter of a pound of butter.
Let this stew till the liquor is dried up, then place them on sieves
until they are sufficiently dry to be beaten to a powder. Bottle
this and closely cork it. To give a good flavor to soup or gravy,


84 MUSHKOOMS.
spoonsful of cream mixed with the yolk of one egg. Shake the
sauce-pan over the fire for a minute or so, to warm the contents,
but do not allow them to boil, for fear they might curdle* Put
some sippets around the inside of the dish, and serve hot. [For
pickled mushrooms, see Pickles.]


FOWLS AND GAME.
ROAST TURKEY.
Have a stuffing prepared of bread crumbs, sausage meat, or
sweet, salt pork, chopped fine, thyme, summer savory, and one
onion; with pepper, and salt in about equal proportions. If the
liver and heart are not used with the gizzard, to make the gravy,
they also may be chopped, and mixed with the stuffing. Fill the
body, sew up the opening, truss it, and if you choose, place a ring
of sausages round the neck of the turkey. Put in the pan with a
cup of hot water; roast slowly at first, and baste frequently; if
there is danger of scorching, cover the breast with white paper.
It will require, if of good size, two and a half to three hours to
roast; and should be served with a rich brown gravy, and with the
sausages browned and lying on the breast. If sausages are not
liked, thin slices of sweet salt pork should be laid over the breast,
and round the neck.
BOILEDFOWL.
Boil the liver, gizzard, heart and lower part of the legs, in a very
little water, chop them fine, mix them with drawn butter and
bread crumbs, and season with salt, summer savory, and a little
pepper. Stuff the fowl with this; put it in sufficient water to cover
it well, and stew it gently until tender; serve with drawn butter.
ROAST DUCKS.
Clean and truss them nicely, and fill their bodies with a stuffing
made of half mashed potatoes, and half sage, and onions, well


86 FOWLS AND GAME.
•
seasoned with pepper and salt. Baste them with slices of sweet
fat pork in the pan, and baste frequently. Make a rich gravy,
into which put a table-spoonsful of Worcestershire sauce. Serve
with apple sauce.
For a change one of a pair of ducks maybe stuffed with prunes.
ROAST FOWL.
The fowl being drawn, and prepared, fill the body with a dress-
ing of bread and butter, seasoned with pepper, salt, and summer
savory; sew up the opening, truss it, oil it with butter, roast it
rather fast without scorching, the first half hour, heating all sides
evenly; baste it all over every five minutes, and after that, roast
rather slowly three quarters of an hour or more, until the fowl is
done through. If not sufficiently browned, wet it over with a little
yolk of egg, sprinkle it with flour, and let it stand a little longer,
till browned evenly.
BOILED FOWL.
Divide the fowl at the back, lay the sides open, and skewer the
wings as for roasting. Boil over a clear fire, seasoning with pepper,
salt, and a little butter. Serve them immediately, on a hot dish.
MR. DEMOREST's CHICKEN FRICASSEE.
Prepare a couple of nice plump chickens; joint them, dividing
the wings, side, breast, and backbones, and let them lie in clear
water half an hour; remove them then to a stew-pan, with half a
pound of good, sweet salt pork cut up in pieces; barely cover with
water, and simmer on the top of the stove or range for three
hours; when sufficiently tender, take out the chicken, mix a table-
spoonful of flour smoothly with cold milk, and add a little fine
dried or chopped parsley, sage, and thyme, or summer savory, and
stir gradually into the liquor; keep stirring till it boils; season
with pepper and salt to taste; and then put back the chicken and
let it boil up for a few moments in the gravy; garnish with the
green tops of celery.
BOILED GOOSE.
Dress and singe it, put it into a deep dish, cover it with boiling


BOWLS AND GAME. 87
milk and leave it all night. In the morning wash off the milk and
put the goose into eold water on the fire; when boiling hot take it
off, wash it in warm water, and dry it with a cloth. This process
takes out the taste of oil. Fill the body with a dressing of bread
crumbs seasoned with pepper, salt, and butter, two chopped onions,
if relished, and a little sage, and close it. Put it into cold water
and boil gently until tender, about an hour. Serve with giblet
sauce, and with pickles, or acid jellies. For vegetables have beets,
turnips and cauliflower.
ROAST GOOSE.
Make a dressing of two ounces of onion, an ounce of green
sage chopped fine, a coffee cup of bread crumbs, a little pepper,
and salt; do not quite fill the goose, but leave room to swell.
The yolks of two eggs can be added to the dressing, if desired.
Roast two hours or less, and serve with gravy and apple sauce.
DUCK, WITH GREEN PEAS.
Roast a duck until about half done. Place it into a stew-pan,
with a pint of good gravy, and a very little sage; cover it close,
and let the duck continue to simmer in the pan, for half an hour;
then put in a pint of boiled green peas; the peas are put in the
pan to thicken the gravy. Place the duck on a dish, and pour the
gravy and peas over it.
NEW YORK MOCK DUCK.
Procure a good rump steak, fill it with duck stuffing, bread, a
little sweet salt pork, sage, chopped onions, and pepper, and salt;
roll it up, skewer the ends tight; tie a string round the middle, and
simmer with a little stock, in a covered pan, for two hours; take it
out, put in the oven, and bake for another hour without cover.
TURKEY STEWEg WITH CELERY.
Choose a fine hen-turkey, and stuff it with some force meat as
for veal, viz: four ounces of bread crumbs, the grated rind of
half a lemon, a quarter of an ounce of savory herbs, minced fine,
salt and pepper, two ounces of butter, and the yolk of an egg.
All these ingredients to be well mixed together. Skewer the


88 FOWLS AND GAME.
turkey as for boiling, and put it into a large saucepan filled with
water, and let it boil until tender. Take up the turkey and put it
into another sauce-pan, with sufficient of the water in which it has
been boiled, to keep it hot. Wash well about four good sized
heads of celery, put these into the sauce-pan with the rest of the
water in which the turkey has been boiled, and stew them until
tender. Take them out and put in the turkey, breast downward,
and let it stew for a quarter of an hour; place it on a hot dish be-
fore the fire, thicken the sauce with butter and flour, and a break-
fast-cup of cream; put it in the celery to warm, and pour the
sauce and celery hot over the turkey.
STEWED CHICKEN.
Divide a chicken into pieces by the joints, and put into a stew-
pan, with salt, pepper, some parsley, and thyme; pour in a quart
of water, with a piece of butter; and when it has stewed an hour
and a half, take the chicken out of the pan. If there is no gravy,
put in another piece of butter, add some water, and flour, and let
it boil a few minutes. When done, it should be not quite as thick
as drawn butter.
COLD CHICKEN FRIED.
Place the cold chicken, divided into small joints, into a deep
dish, and cover then with salt, pepper, a little melted butter, the
juice of a lemon, and some chopped parsley and onion. Let the
meat soak three or four hours in this, turning it once in a while.
Then take them out, sprinkle flour over them, and fry them.
When done, pile them high on a dish, and pour a good gravy sauce,
seasoned and flavored with sweet herbs, round them.
VOL-Atr-YENT OF CHICKEN.tMake a case of puff paste, and fill it, when baked, with minced
chicken, prepared as follows. Take the meat of a cold chicken,
and mince it small. Take half to pint of stock, thicken it with a
little flour, flavor with salt, and nutmeg, and let it boil well; then
add two or three mushrooms chopped small, a teacupful of milk,
and the minced chicken. As soon as the mushrooms are cooked
the mince is done. This may be served on a dish alone. Or put


FOWLS AND GAME. 89
into vol-au-vent cases, and ornamented with a few button mush-
rooms, stewed in white sauce, on the top.
chicken with cheese. (A French dish).
Braise a couple of chickens, and when nearly done, add to
them some good stock, vegetables, white wine and butter, season-
ing according to taste. When done, strain some of the liquor into
a dish, and grate into it some parmesan cheese; place the chickens
in this, pour over them the remainder of the gravy, grate more
parmesan over them, and bake the whole.
chicken puffs.
Mince up together the breast of a chicken, some lean ham, half
an anchovy, a little parsley, some shallot and lemon peel, and sea-
son these with pepper, salt, cayenne, and beaten mace. Let this
be on the fire for a few moments, in a little good white sauce.
Cut some thinly rolled out puff paste into squares, putting on each
some of the mince; turn the paste over, fry them in boiling lard,
and serve them. These puffs are very good cold.
chicken loaf.
Bone a chicken carefully, and fill it with chopped sweetbread
well seasoned; make it as nearly as possible into its original form,
tie it up in bacon, and having wrapped a cloth round it, boil it in
some white wine, good stock, and sweet herbs. When done, untie
it, use the bacon as garnish, cut in narrow strips, and serve up with
some rich sauce. ,
CHICKEN POT PIE.
Divide the chicken into pieces at the joints; boil until part done,
or about twenty minutes, then take it out. Fry two or three slices
of fat salt pork, and put in the bottom, then place the chicken on
it with three pints of water, two ounces of butter, a tea-spoonful
of pepper, and cover over the top with a light crust, made the
same as for biscuit. Cook one hour.
MRS. MAJOR D.'S CHICKEN PIE, FLAVORED WITH OYSTERS.
Cut up a good sized chicken and stew until tender; meanwhile


90 FOWXS AND GAME.
seasoning it. After lining the sides of your pan with paste, put
in it a quart of oysters, seasoning them. Then throw in the
chicken. Take the water in which the chicken was stewed, and
thicken it with flour. Fill the pan with the thickened liquor, cover
it all with paste; ornament with pastry, and bake till the crust is
a nice brown, or about twenty minutes in a quick oven.
PLAINCHICKEN PIE.
Take a chicken and cut it in pieces. Stew it in water enough to
cover it. When tender, line a deep dish with pie crust, take the
chicken out of the liquor, put it in the dish with three or four slices
of pork, and two ounces of butter, the latter cut in small pieces;
add some of the liquor, flavor with mushroom catsup, and thicken
with flour. Cover it with pie crust, and bake it in a quick oven
about an hour.
THANKSGIVING CHICKEN PIE.'
Cut two chickens into small members as for fricassee; cover the
bottom of the pie-dish with layers of veal and ham placed alter-
nately; season with chopped mushrooms and parsley, pepper and
salt, then add a little gravy; next place in the dish the pieces of
chicken in neat order, and round these put slices of hard boiled
egg in each cavity; repeat the seasoning and the sauce, lay a few
thin slices of dressed ham neatly trimmed, on the top; cover the
pie with puff-paste, ornament this with pieces of the same cut into
the form of leaves, &c.; egg the pie over with a paste-brush, and
bake it for one hour and a half.
AUNT ABBY'S CHICKEN PIE.
Joint two plump, tender chickens, stew them half an hour in
barely enough water to cover them, take them from the liquor, and
lay them in a deep dish, with some thin slices of very sweet, nice
salt pork, and a few halves of small butter crackers. Season the
liquor highly, and pour over the chicken. Have ready a nice top
crust, and put a rim of it first round the edge of the dish, wet it
slightly, so that the other edge will stick close, and ornament the
top with pastry.
For family use, or to eat cold, for breakfast, or for lunch, put a


FOWLS AND GAMB. 91
layer of cooked potatoes in the bottom of the dish. The gravy
will form a thick jelly round them. Omit the crackers.
PRAIRIE CHICKENS.
Skin the chickens, which makes them sweeter; cut them open
on the back and through the breast. Fry them in butter, with
salt and pepper to the taste. Cook them to a nice brown.
ROAST PRAIRIE CHICKENS.
When they are nicely prepared, fill them with a stuffing of
bread crumbs, a slice of salt pork chopped fine; sage and onion
and pepper and salt to season sufficiently. Roast slowly for the
first half hour, briskly the last half hour. Serve with mushroom
sauce.
STEWED PRAIRIE CnlCKENS.
Prepare the chickens the same as for roasting. Put them in a
stew-pan with some stock or water, and a cup of cold gravy, a lit-
tle lemon, a clove or two, and some pepper and salt. Add after
awhile a few spoonsful of tomato sauce. Stew slowly for a couple
of hours, serve with a little tomato catsup added to the sauce, and
a light thickening of butter and flour.
DEVILLED TURKEY'S LEGS.
Score the legs of a roasted turkey; sprinkle them with cayenne,
black pepper and salt; boil them well, and pour over them the
following sauce, quite hot: Three spoonsful of gravy, one of but-
ter rubbed in a little flour, one of lemon juice, a glass of port
wine, a spoonful of mustard, some vinegar, two or three chopped
green chillis, a spoonful of mushroom catsup, and Harvey sauce.
Alice carey's minced chicken.
Mince all that is left of cold roast, or boiled chickens. Warm
it with half a cup of cold gravy and a table-spoonful of mushroom
sauce. Pile it in the centre of a dish, and place round it alternate-
ly small and very thin slices of broiled ham, and coached eggs on
toast.


FOWLS AND GAME.
HASHED FOWL.
Take the meat from a cold fowl, and cut it in small pieces.
Put half a pint of well-flavored stock into a stew-pan, add a little
salt, pepper and nutmeg, and thicken with some flour and butter;
let it boil, then put in the pieces of fowl to warm; after stewing
sufficiently, serve with some poached eggs laid on the hash, with
a sprig of parsley in the centre, and garnish round the plate with
pieces of fried bread.
BROILED PARTRIDGE.
Split the partridge, wipe it inside and out, but do not wash it;
broil it delicately over a clear fire, sprinkling it with a little salt
and cayenne; rub a bit of fresh butter over it the moment it is
taken from the fire. Serve immediately with a sauce made of a
slice of butter, browned with flour; a little water, cayenne, salt,
and mushroom catsup poured over it. Another way is to dip it,
after being dressed, flattened and seasoned, into clarified butter,
and then into bread crumbs; broil gently twenty or thirty minutes,
and serve with brown mushroom sauce.
PARTRIDGE SALAD.
Place the remains of roast partridge in a deep dish, with oil,
tarragon vinegar, shallot minced, salt and pepper. At the time of
serving, place the partridge in a dish, surround it with the hearts
of lettuce cut in halves or in quarters according to the size; garnish
the partridge with hard boiled eggs, cut in quarters, minced gher-
kins, pickled onions and capers, and stir it in thoroughly with the
mixture remaining in the deep dish.
PARTRIDGE PIE.
Take two brace of partridges, pluck and draw them; carve three
of them into six pieces each, viz., wings, legs, breast, neck and
head, and back. One of the birds should be kept whole, trussed
in the usual form. Let the pieces be seasoned with pepper, salt,
and a little ground mace, and laid in a deep dish. Stuff the body
of the bird left entire, and put it into the middle of the dish, breast
upwards. Pour over the game half a pint of cold strong beef gravy


FOWLS AND GAME. »3
-well strained, in which two well roasted shallots and a few corns
of allspice have been boiled; add the yolk of six hard boiled
eggs, and half a gill of good catsup. Cover your dish with a
light puff paste, and bake in a moderately heated oven.
PIGEON PIE.
Make a fine puff paste, lay a border of it around a large dish,
and cover the bottom with a veal cutlet, or a tender rump steak
free from fat and bone, and seasoned with salt, cayenne, and nut-
meg or pounded mace; then prepare as many freshly killed young
pigeons as the dish will contain in one layer; put into each a slice of
butter seasoned with a little cayenne and mace; lay them into the
dish breast downwards, and between and over them put the yolks of
half dozen or more boiled eggs; stick plenty of butter on them, sea-
son the whole with salt and spice; pour in cold water or veal broth for
the gravy, roll out the cover three quarters of an inch thick, secure
it round the edge, ornament it and bake the pie an hour or more.
The livers of the birds may be put in them, or they may be filled
with small mushrooms.
CROQUETTES OF FOWL.
Mince very fine some meat from a cold fowl; put it in a pan
with a little stock, a table-spoonful of cream, a little salt, and nut-
meg, and make it of the right thickness with flour; let it boil
well, then pour it out on a deep dish, and put it aside to get cold
and set; then divide it into parts, form them into small balls, or
egg shapes; roll each in fine bread crumbs, then egg over with the
yolk of egg beaten; roll again in bread crumbs and fry, not too
brown. Serve, ornamented with parsley.
GAME PATTIES.
Make as many patties of a small size as you require, of good
light puff paste; egg them over, and bake them a nice light brown.
Fill the centre with minced venison, or hare, or a mince of any
kind of game; dish them on a nappy, and send them to table
quite hot.
IMITATION CRAB.
Mince the white meat of a roast or boiled fowl very fine with


94 FOWLS AND GAME.
the liver so as to make about six table-spoonsful in all. To this
put two table-spoonsful of pounded cheese, two moderate sized
onions, four or five green chillies (or if these cannot be procured,
some cayenne peppers,) chopped very small. Mix these thorough-
ly together, and afterwards add one spoonful of anchovy, and one
of Harvey sauce, a large spoonful of mustard, two of mushroom
catsup, black pepper, and salt, and three spoonsful of sweet oil.
Well mix the whole. This makes a nice relish to eat with bread
and butter.
SMALL BIRDS.
Dress them nicely, split them down the back and open them out
flat, cleaning them well. Broil them gently over a clear fire, sea-
son them with butter, salt and pepper; serve them on buttered
toast with pickles.
ROAST GROUSE.
Dress and singe them. Fill the bodies with a stuffing of bread
crumbs, seasoned only with pepper, salt and butter. Put some
cold stock or gravy into the pan, and baste frequently; three
quarters of an hour will cook them. Serve with gravy, enriched
with Harvey, or some other good game sauce, with mashed po-
tatoes and jelly.
FORCEMEAT FOR ROAST VEAL, TURKEY, ETC.
Mix thoroughly four ounces of the -crumb of stale bread very
finely grated; the grated rind, pared thin, of half a fresh lemon;
quarter of an ounce of minced parsley and thyme, one part thyme,
two parts parsley; pepper or cayenne sufficient to season. Add to
these the unbeaten yolk of an egg, and two ounces of butter in
small bits; work all smoothly together with the fingers. Other
savory herbs than parsley or thyme may be used if preferred, and
a little minced onion may be added, if desired. The proportions
given here may be increased when more is required. The above
will be sufficient for a middling sized turkey. Forcemeat for
Ducks or Geese. Two parts of chopped onions, two parts of
bread crumbs, two of butter, one of pounded sage, and a seasoning
of pepper and salt.


FOWLS AND GAME. 95
VENISON PASTRY.
Cut the venison into pieces; line a dish with pie crust, place a
layer of beef suet cut up finely, in the bottom of the dish, then
put in the venison. Season it with salt and pepper, lay on butter,
cover it with crust and bake it.
VENISON PUFFS.
Shave some cold venison very thin, and cut into small pieces; to
to this add a little currant jelly and some rich brown gravy well
mixed. Roll out some light puff paste very thin, cut it in pieces
and in each piece put some of the meat, and make them into puffs.
Place them all ready to bake, and brush them over with white of
egg. Put them in a quick oven and bake a nice brown color.
VENISON STEAK.
Broil rare, and prepare a gravy with butter, pepper, salt, a tea-
spoon of flour, and some mushroom catsup. Cut the steak up into
small pieces, and when the gravy is hot put it in, and cover tight.
Set it back from the fire, or in the oven ten minutes, and serve
with toast, and jelly.
STEWED HARE OR RABBIT.
Wash and soak it thoroughly, wipe it quite dry, cut it into joints,
flour and brown it slightly in four or five ounces of butter, with
some bits of lean ham, then pour on by degrees a pint and a half
of gravy, and stew the meat very gently an hour and a half, or two
hours; add salt if needed. When it has stewed a half hour or
more, put in half the rind of a lemon, cut thin, and ten minutes before
serving stir in a large dessert-spoonful of rice flour, mixed smooth-
ly with two table-spoonsful of mushroon catsup, quarter of a tea-
spoonful of mace and less of cayenne.
RABBIT IN SLICES.
Take a fresh rabbit, cut it in slices, and fry it brown with some
slices of pickled pork and some onions chopped fine. When nice
and brown, take it out of the frying pan and put it in a stewpan
with water sufficient to cover it; pepper and salt to taste; thicken


MEAT SAUCES.
WHITE SAUCE.
Boil well over the fire half a pint of milk, quarter of a pint of
stock of a light color, season with salt, and thicken with some
flour and butter. Mix the flour with milk instead of water, for
white sauce.
BREADSAUCE.—1.
Boil thin slices of white bread without the crust, in milk, with
some whole white pepper, and a sliced onion; rub all through a
coarse colander, put it back into the stewpan with a small piece of
butter, a cup of veal stock or gravy, salt and a little cream, if you
have it; warm, and serve it.
BREAD SAUCE.—2. .
Pour quite boiling, on half a pint of the finest bread crumbs, an
equal measure of new milk; cover them closely with a plate, and
let the sauce remain for twenty or thirty minutes; put it then into
a saucepan with a small salt-spoonful of salt, half as much pound-
ed mace, a little cayenne, and about an ounce of fresh butter;
keep it stirred constantly over a clear fire, for a few minutes, then
mix it with a cup of milk, give it a boil, and serve it immediately.
BICE SAUCE.
Soak a quarter of apound of rice in a pint of milk, with onion,
pepper etc., as for bread sauce. When it is quite tender, remove
the spice, rub it through a sieve into a stewpan, and boil it. If
too thick, add a small quantity of cream or milk. This is good
for game or chicken, as a change from bread sauce.
5


98 t' MEAT SAUCES.
WHITE SAUCE.
Knead a large table-spoonful of butter in a little flour, melt it in
a tea-cupful of milk; beat the yolk of an egg with a tea-spoonful
of milk or cream, stir it into the butter, and place it over the fire,
stirring it constantly. Chopped parsley may be added.
EGG SAUCE.
Mince two or three hard-boiled eggs, and mix in white sauce.
CAPER SAUCE.
Add one or two spoonsful of capers to white sauce.
OYSTER SAUCE.
Boil up oysters in their own liquor, then beard them; mix some
butter with flour, and put into the strained liquor; when it is hot,
stir the oysters into it; add some melted butter, and a little cay-
enne pepper; let it boil up once; put in a little lemon juice and
it is ready for serving.
BROWN ONION SAUCE.—1.
Brown some sliced onions, in a stew pan, in a little butter; add
a little good gravy, and stew them till quite tender. With the
round steak of beef, this sauce is much admired.
TOMATO SAUCE.—1.
Take about one hundred and fifty good tomatoes, cut them into
thin slices, place them in a dish with a pound of salt strewn over
them, let them remain in the salt two days. Boil a quart of dis-
tilled vinegar with half ounce of mace, half ounce of cloves, half
ounce of ginger and mustard seed, and twenty-five ripe capsicums,
or long pepper pods, for half an hour; then add the tomatoes, hav-
ing first poured away all the water and juice extracted by the salt
from them, and boil all together for half hour; rub them through
a clean, fine sieve, and when cold, bottle and cork tightly. If the
tomatoes are gathered in dry weather, and carefully done, this
sauce will keep for two years.


MEAT SAUCES. 99
TOMATO SAUCE.—2.
Put tomatoes perfectly ripe, into an earthen jar, and set into an
'oven till they are quite soft; then separate the skins from the pulp,
and mix this with capsicum vinegar and a few shalots finely chop-
ped, which will be proportioned to the quantity of fruit. Add pow-
dered ginger and salt to your taste. Some white wine vinegar and
cayenne may be used instead of capsicum vinegar. Keep the
mixture in small wide-mouthed bottles, well corked, and in a dry,
cool place.
TOMATO SAUCE.—3.
Remove the skin and seeds from about a dozen tomatoes, slice
them and put them in the stew pan with pepper and salt to taste, and
three pounded crackers. Stew slowly one hour.
HORSERADISH SAUCE.—1.
Wash a good stick of horseradish, scrape off the outside, then
grate to a powder. Then take one table-spoonful of the grated
horseradish, one salt spoonful of mustard, a pinch of salt, four
table-spoonsful of cream, and two table-spoonsful of vinegar, and
mix them well together. Add the vinegar last, stirring rapidly as
it is added.
HORSERADISH SAUCE.—2.
Stir together until well mixed one dessert spoon of sweet cream,
the same quantity of powdered mustard, a table-spoonful of vine-
gar, and two table-spoonsful of scraped horseradish, with a little
salt to taste. Serve the sauce separately in a sauce tureen. It
will keep for two or three days or longer if olive oil is used instead
of cream.
CRANBERRY SAUCE.
Wash, and pick over one quart of cranberries, put them to stew
with a little water, and a pound of sugar, in a porcelain-lined sauce-
pan. Let them stew slowly, and closely covered for an hour, or
more. They can then be set away ready for use, or they can be
put into a mould and turned out in form the next day.
14(57*2.


100 MIMT nAWKn.
9
Aoollntr, sni1 nhnr nay U to nUtw tlmirt Aoft, than irtrvin off itm
*Mns, wIiI Is;innI of mi^ur ft qoiirt of Irufl, niwl lo.il nil »Ii togi id
w *«niu for lilUwn ntinuUM. ii1tis will nutta it tlm Jull/ for kainn,
If out into A mouUl,
MfXT fMIWIf.
t'f,tooae tru*h ttnl younlf mint, *lrlil llm Ioava# from llm sUtios,
wand ainI iIiaIe, ,Inip lUm ftwly, and ai1,I two 1*IiIe-*IWoniiIiiI
of poinulod mimr to lhrm U*Inii1 uhltfspoon*ful of mint, MU
titoniughly, nnil Iniur in Kriehially, sf* tabhi-tpnnnnfill of good vin
s;IJsJ- i'hn proportioiot iwi Iin AAiioil awonllnk to ta*Ui,
tlMMftv nAM1K.
Cut' Hnt inIery into lnnh lnmItln, fty it in liutbtr until it liAgin# *"
lnt Uonlii-, aoM a sI*ioiihil of tlour whhJi limy hn aIIowmI to brown
A MUn, a*4 Imlf a |lint of li"i"I brolh or lienf Krnv|, with a akaaou-
iol} at IrtiIllWr or p*yntnm.
AM-AIUUim nAVIiE.
Wenh amI iIi-aIii Imlf inch hunitlm of anImrsgn# toIw, about u I... 11
I.n.i of 1|m m, tlnrtw thum into Ulmu/id- boihng *oltsml watar, oiwl
boil qusruir of ao hour or lnae until Uortlnr, tlww turn llmm into n
*trnionr to 4r*l*, Wlmn runAy to mrvn 4ut thoio into HumUmmA
vuaI gravy, Wiimi4 wild tlm /oiks of two nkks, with seasoniug of
s*it smi i:ny~niont I or into nuJutl buttor into which a Utthf Imuon
Jukai Inm bacn i"Iueniw4,
Turks/n n««t f iH,a sspnrq* *n othnr* for aauen. Holl thrco ngg#
gmliy in nbtuty of Wstor twenty mUmUm. Iireak tlm #hnIIs \Iy
rolling thum on tint tabic I *cImrato ldn whites from tlm yolk*, di-
vide all lhii yolks into iIuartnr inch dice ploces, mUum mm ain I a
Imlf of tint whites i*lhni niou.II, mls thom lightly andslir them into
a ofnt of white *aune, ainJ nuriiH lud, Tlm otsni of iimuiom (owl
iha/ liu oiroawI Iiir ssui:o airiiohIInk to \.m\m illwtiorm, Etiog
four yolko amI two wluun, an4 lioilln« yWr or flrW mlnuten dms,
Tlm uftgs ut «ttUmn fowl aUo inaIm a «oop n*uim nfMr Um minuten
qoilin».


MEAT SAUCES. 101
MILD MUSTARD.
For immediate use mustard may be mixed with milk to which a
spoonful of very thin cream may be added.
FRENCH BATTER.
For frying vegetables and for apple, peach, or orange fritters,
pour a gill of boiling water on a couple of ounces of bits of butter.
When dissolved, add three gills of cold water to make it lukewarm;
mix in smoothly twelve ounces of dry flour and a small pinch of
salt if for fruit fritters, but more salt if for meat. If it is too thick,
add more water. Just before using, add the whites of two eggs
beaten to a solid froth.
BERKSHIRE SAUCE.
One full pint of nasturtium flowers must be placed in a stone
jar, with five shallots bruised, two tea-spoonsful of salt, and the
same quantity of cayenne pepper. Upon these, one quart of boil-
ing vinegar should be poured, and the jar closely stopped down
for a month or more. At the end of this time the liquid must be
strained, and three ounces of soy added for each pint, after which
the sauce may be bottled, and is fit for use. This is excellent for
either hot or cold meat, and easily made when nasturtium flowers
are plentiful.
A SAUCE FOR MADE DISHES.
One quart of vinegar, one ounce of cayenne pepper, six table-
spoonsful of walnut catsup, two table-spoonsful of soy, two cloves
of garlic, and the same quantity of shallots (both the garlic and
shallots must be well bruised). Mix all the ingredients well togeth-
er, bottle them, and keep the bottles closely corked. It will be fit
or use in six weeks.
SAUCE FOR BOILED TURKEY OR CAPON.
When the turkey is plucked clean, singed and neatly trussed,
stuff it inside with raw oysters, adding a lump of fresh butter and
some stale bread crumbs. Place the turkey or capon in a clean
cloth, fold it up carefully, put it in a saucepan of cold water, and


102 MEAT SAUCES.
let it boil over a moderately heated fire until it is done. Have a
stick of white blanched celery at hand, and chop it up very small,
place it in a quart of new milk in a saucepan and let it boil, gen-
tly, with a few black pepper corns, till the quantity is reduced to
one pint; 'keep stirring the esculent up with the milk until it as-
sumes the character of a consistent pulp. Thicken the whole
with the yolk of a fresh egg, well beaten up, with half a tea-cup
of fresh cream. Have upon the table a sauce boat of strong veal
gravy.
SAUCE FOR ROASTED CHICKEN.
Cut up some carrots and parsnips into any shape preferred, and
let them boil with some little onions in a small quantity of stock.
Add mushroom catsup, a little ham cut into small pieces, and let
all stew in butter, with sweet herbs, adding two cloves, some
thyme and a bay leaf. When these are colored, put in some veal
gravy. Let the whole boil slowly until sufficiently done. Skim
it and add it with a little good veal broth to the carrots and pars-
nips. Roast two ^hickens (nicely stuffed) rolled in bacon and
wrapped in pepper, and pour the mixture upon them.
SAUCE FOR BOILED FISH.
Pick and wash some fennel, parsley, mint, thyme and small
green onions, using only a small quantity of each. Boil them
until tender in a little veal stock; after which chop them up, add
to them some fresh butter, the liquor they were boiled in, some
grated nutmeg, the juice of half a lemon, a little cayenne pepper
and salt. Let it boil; thicken it with flour and send it up in a
sauce boat.
FISH SAUCE TO KEEP A YEAR.
Chop up forty anchovies, bones and all, put to them ten shallots, cut small, a handful of scraped horseradish, a quarter of an ounce
of mace, a quart of white wine, a pint of water, one lemon cut in
slices, half a pint of anchovy liquor, a pint of red wine, twelve
cloves, and twelve peppercorns. Boil together until reduced to a
quart; strain it, put it into a bottle and cork it closely. It must
be kept in a cold, dry place. When required for use, one tea-


MEAT SAUCES. 103
spoonful should be heated and put to half a pound of butter and a
little flour.
SAUCE FOR VENISON.
Two spoons of currant jelly, one stick of cinnamon, one blade
of mace, grated white bread, ten table-spoons of water, let it stew
with a little water, serve in the dish with venison steaks.
DRAWN BUTTER.
Rub two tea-spoonsful of flour into a quarter of a pound of
butter, add five table-spoons of cold water; set it into boiling wa-
ter and heat till it begins to simmer, then it is done. For fish,
chopped boiled eggs and capers can be put in. For boiled fowl,
oysters can be put in while it is melting, and cooked through
while it is simmering.
BROWNING FOR SAUCES.
Put half a pound of brown sugar into an iron saucepan, melt it
over a moderate fire for about twenty minutes, stirring it contin-
ually until quite black; but it must become so by degrees, or too
sudden a heat will' make it bitter; then add two quarts of water,
and in ten minutes the sugar will be dissolved. Bottle for use.
SAUCE FOR ROAST BEAF.
One quart of grated horseradish, two teaspoons black pepper,
two of mustard, one of allspice, two of salt, and a pint of best
vinegar. Mix well, and bottle immediately.
MUSHROOM CATSUP. 1.
Break up the mushrooms and add to them a little salt, a handful
to a peek, let them lie over night, and in the morning strain them
through a coarse cloth; add to the liquor an ounce each of cloves,
black pepper, Jamaica pepper, and ginger; two or three anchovies,
and a glass of port wine for each quart, or in that proportion.
Boil it gently then until the liquor is re duced to one half; take it
off, let it cool, and bottle it air tight.
MUSHROOM CATSUP.—2.
Put in an earthen vessel layers of mushrooms, and thin layers


104 MEAT SAUCES.
of salt, and allow them remain half a day, or until the salt has pene-
trated them somewhat. Then mash them, and keep them standing
another whole day, frequently stirring them up from the bottom.
To each gallon of mushrooms add an ounce of peppercorns, an
ounce of cloves, and one of allspice. Set the jar in cold water,
and let it come to boiling heat. Simmer gently for two hours,
then strain, and reduce one half, skimming carefully as it comes
to a boil; strain it off, when it has settled, into small bottles for use,
adding a teaspoon of brandy to each bottle, and seal. Keep in
a dry place.
TOMATO CATSUP.
One gallon skinned tomatoes, three heaping table-spoonsful of
salt, same of black pepper, two of allspice, three of ground mus-
tard, half a dozen pods of red pepper. Stew all slowly together
in a quart of vinegar for three hours; strain the liquor, simmer
down to half a gallon. Bottle hot, and cork tight.
WALNUT CATSUP.
Boil or simmer a gallon of the expressed juice of walnuts when
they are tender, and skim it well; then put in two pounds of an-
chovies, bones and liquor, two pounds of shallots, one ounce each
of cloves, mace, and pepper, and one clove of garlic. Let all
simmer till the shallots sink; then put the liquor into a pan till
cold; bottle and divide the spice to each. Cork closely, tie the
bladder over, and put it in small bottles. It will keep twenty
years in the greatest perfection, but is not fit for use the first year.
VINEGAR PLANT.
To make vinegar from the vinegar plant, pour one gallon of
boiling water on one and a half pounds of strong, clean, brown
sugar, keep stirring it until it is the warmth of new milk, then put
it into a large pickle jar, or any other convenient vehicle, and
place the plant on it. If at the end of two or three days the
plant does not float, take it out, put in a cork, and lay the plant
on it. The vinegar will take making from six weeks to three
months, and the above will make about three quarts. The jar
must be placed in a warm—not a hot place.


MEAT SAUCES. 105
EASY CIDER VINEGAR.
Take the water in which dried apples have been soaked and
washed, strain it well and add it pound of sugar.
VINEGAR OF MARJORAM.
Pick sweet marjoram leaves before the plant flowers, wilt them
a little and steep in strong vinegar two weeks; bottle and cork
tightly.
VINEGAR FOR SOUSE.
Steep black peppercorns and mustard seed in strong vinegar
for four weeks, strain and pour it over the souse after it is boiled
tender.
VINEGAR FOR SOUSED FISH.
Steep in strong vinegar a few cloves, some peppercorns, mustard
seed, and young walnuts bruised, until the vinegaris thoroughly
spiced; strain, and pour it over the fish. The fish must be boiled
before it is soused.
CLOVE VINEGAR.
Steep two ounces of bruised cloves in one pint of strong vine-
gar, for six weeks; then filter it until it is clear, bottle and cork
closely, in half pint bottles.
TARRAGON VINEGAR.
Pick tarragon leaves from the stalk before the plant flowers, fill
a large, wide-mouthed bottle with them, steep them in strong vine-
gar for two weeks or longer, strain clear; bottle and cork closely,
in half pint bottles. This is used to flavor mustards and salads.
SAVORY VINEGAR.
Steep summer savory in strong vinegar until it is thoroughly
flavored; strain, and bottle it tightly.
CELERY VINEGAR.
Into a pint and a half of boiling vinegar, throw a pint of fresh
celery roots and stems, sliced fine, a large salt-spoonful of salt, a


106 MEAT SAUCES.
few grain of cayenne, and half an ounce of peppercorns; let it
boil two or three minutes, turn it into a stone jar, and secure it
from the air when it is cold. It will keep two or three months in
the jar, or it may be strained off and bottled in three or four weeks.
GREEN MINT VINEGAR.
Put freshly gathered mint, chopped or bruised, into bottles un-
til they are nearly full; pour in pale vinegar, and in six weeks strain
it off and bottle it for use. Young leaves of mint stripped from
the stalk and minced for sauce will keep in vinegar, though the col-
or may not be very good.
RASPBERRY VINEGAR.
Put three or four quarts of raspberries in a stone jar, and cover
them with vinegar. Let them stand twenty-four hours. Then
strain this juice through a jelly bag, and pour it on fresh berries,
letting this stand another day. Repeat this process until you have
the quantity you desire. Add to each pint of juice one pound of
sugar. Put it into a preserving kettle, and allow it to heat suf-
ficiently to melt the sugar. When it is cold, put it into sealed bot-
tles. It will keep two years.
BLACK CURRANT VINEGAR.
Well bruise the currants, pour the vinegar over them, putting in
a little sugar to draw the juice. Let it stand three or four days,
stirring it well each day. Strain the juice from the fruit, and put-
ting one pound of sugar to one pint of juice; boil it gently three quarters of an hour; skim, and when cold, bottle it.
CHILI VINEGAR.
Let fifty small, ripe cayenne peppers chopped fine, remain in
strong vinegar for a fortnight, then strain and bottle.


RELISHES.
SANDWICHES.
Make some nice biscuit which will be three-quarters of an inch
thick, when baked. Split them, butter them lightly, and lay in a
slice of tongue, or ham, touched with French mustard or anchovy
sauce.
DRESSING FOR SANDWICHES.
Take three spoonsful of sweet oil, three table-spoonsful of mixed
mustard, half-a-pound of good butter, a little red pepper, a little
salt, the yolk of one egg, beat them together smoothly, and keep
them cool; then chop together finely some tongue and ham, and if
convenient, a little cold chicken. Spread the sliced bread with the
dressing, then with the meat; add the second slice, press closely
together and trim off the edges. m
A COLD RELISH.
Cut odd scraps of meat into small pieces. If there is veal and
ham among it, so much the better. Add three table-spoonsful of
farina, some parsley, green or dried, a little sage, a little celery,
parsnip, or carrot, or all three, chopped fine, and pepper and salt.
Cover with water, and stew for two hours, very gently. Pour into
a dish, and when cold it will be solid; and' should be out in thin
slices, for the table.
A GERMAN ENTREMET.
Boil eight eggs quite hard, and when cold cut them in two length-
wise. Take the yolks out very carefully, pass them through a fine
sieve, and mix them well with half a pint of cream (or more if re-
quired) and then add pepper, salt, and herbs. Pour this sauce


108 RELISHES.
into a very flat pie dish that will stand heat, and place the white
half eggs carefully in it, arranging them in the form of a star, or
any pattern preferred. Fill up the vacancy left in them by the
yolks having been removed, with the same mixture, and strew a
few bread crumbs over them. Bake this very slightly, just enough
to give it a bright yellow color, and serve it up in the dish in
which it has been baked.
SAVORY CUSTARD.
Beat two eggs into one and a half gills of cream; season to
taste with pepper, salt, cayenne, chopped parsley, sweet herbs
and shallot; add to these some chopped ham and tongue. Pour it
into small round cups and steam ten minutes.
TOMATO TOAST.
Pare, slice, and cook green tomatoes until very tender. Add
sweet cream, sweet milk will do, but it will need more butter to
make plenty of gravy; season with peper, salt, and butter. Have
the bread nicely toasted and placed in a deep dish, and pour the
contents of the frying-pan over it. This is an excellent way to
use up dry slices of bread.
TOMATO OMELET.
Peel and chop a quart of tomatoes, simmer them for twenty
minutes with as much water as will cover them; chop a few onions
very fine, throw them in with crumbled bread and a lump of but-
ter; when nearly done beat up four eggs, and stir them in a few
minutes; *salt and pepper to your taste.
SAVORY TOAST.
Put a piece of butter the size of a walnut into a saucepan, the dessert-spoonful of mustard, a wine glass of vinegar (that in which
walnuts have been pickled is superior to all others), a dessert-
spoonful of anchovy sauce, some pepper and cayenne, quarter
pound of cheese broken into pieces. Stir it well until dissolved,
then spread on toasted bread and serve.
TOASTED CHEESE.—I.
Grate three ounces of fat cheese, mix it with the yolk of one


RELISHES. 109
egg, four ounces of grated bread and three ounces of butter, beat
the whole well in a mortar, with a dessert-spoonful of mustard,
and a little salt and pepper. Toast some slices of bread, lay the
paste thick upon it, put it for a minute before the fire and send to
table very hot.
TOASTED CHEESE.—2.
Put into a clean sauce-pan a table-spoonful of either ale (not
bitter) or cold water; add some slices of toasting cheese, and let
it simmer until it is melted, stirring it all the time.. Have ready
in a bowl some good ale, sweeten it to the taste with moist sugar
and add some grated nutmeg. Toast slices of bread without
either burn or crust, put them hot into the bowl, to take the chill
off the ale, then put a slice of the toast on a hot plate for each per-
son, and pour upon it as much of the cooked cheese as maybe
agreeable. Take out of the bowl any remaining toast there may
be left; stir well the sugar from the bottom, and drink the ale af-
ter eating the cheese.
ANCHOVY CHEESE.
Put a piece of cheese into a stewpan, and, when soft, mash it
with butter or any other grease. Now add half a pint of water,
hot or cold, a little salt, and an anchovy cut small. Boil the whole
together, adding as much flour from time to time as the liquid will
absorb. When you have got a thick paste, pour over it some eggs
beaten up, and mix the whole well together. Lastly, pull your
paste into small lumps, and bake in an oven.
CHEESE OMELET.
Butter the sides of a deep dish, cover the bottom with thin slices of cheese, place upon this very thin slices of bread, well buttered,
a little red pepper and mustard, another layer of cheese, and,
just before putting in the oven, beat the yolk of an egg in a cup of
cream and pour into the dish. Bake half an hour or until nicely
browned.
CHEESE FONDU.
A quarter of a pound of butter, one ounce and half of flour


110 RELISHES.
four eggs, three ounces cheese grated, not quite half a pint of milk.
Place the butter and flour in a saucepan on the hot plate, stir to-
gether: next add the grated cheese; stir on for twenty minutes,
when remove it, and let it get cold. Beat the eggs, yolks and
whites separately, add the yolks to the mixture cold, but the whites
must be heaten and added just before baking. Bake in a brisk
oven on a silver fondu dish, or a round cake tin concealed with a
frilled paper, about tjpjfee quarters of an hour. Serve hot, as it
will fall in cooling.
FONDU STRAWS.
Quarter of a pound of puff paste and quarter of an ounce of
good cheese grated very fine, a little salt and cayenne pepper
mixed; sprinkle the cheese, salt, and pepper over the paste, and
roll it two orthree times; cut it into narrow strips about five inches
long; bake them in a slow oven and serve very hot.
POTTED CHEESE.
One pound of cheese beaten in a mortar; two ounces of liquid
butter, one glass of sherry, and a very small quantity of cayenne
pepper, mace, and salt. All should be well beaten together and
put into a pretty shaped glass potting-jar, with a layer of butter at
the top. It makes a delicious relish for bread or toast.
POT CHEESE.
Scald a pint of sour milk till it curdles, strain off the whey and
form the curd into round cakes an inch thick, adding salt to taste.
The milk should not be old; if very sour, a little sweet milk scalded
with it improves the flavor.
macaroni. •
Put four or five ounces of macaroni in water, and boil for twen-
ty minutes, until tender. Mix into half a pint of milk to little
flour, and a small piece of butter, half a tea-cup of cream, half a.
tea-spoonful of mustard, salt, pepper, and cayenne, and four ounces
of good fat cheese grated very fine; stir all together and boil for
ten minutes. Pour this over the macaroni, after draining it from
the water; boil five or six minutes and serve." 


BELISHES. Ill
TIMBALL OF MACARONI.
Roll some puff paste very thin, and cut it into narrow bands,
and twist each into a kind of cord, which coil around the insides
of small butter moulds. Then fill each mould with macaroni,
cover the top with equal quantities of grated bread and good fat
cheese; put them into a warm oven, and let them bake three quar-
ters of an hour, turn them out on a dish and serve them.


PICKLES.
CUCUMBERS.—1.
To pickle cucumbers for market cut them from the vines without
bruising the stems, take them carefully to the cellar, pack in barrels
putting different sizes in separate barrels; spread a layer of salt
between each layer of cucumbers, sufficient to entirely cover the
pickles. Pack the cucumbers daily as they are picked, discarding
the crooked or those of slow growth. The' brine will be formed
without the addition of water, by the juice extracted by the salt.
Keep boards over the pickles, with weights to press them under
the brine. Pickles packed in this way can be preserved for years
with pure salt; but if the salt is mixed with lime they will soften
and spoil. In two months after the barrel is filled, take them from
the brine, freshen and green. To green them, prepare alum water,
put the pickles in a vat or boiler lined with tinned copper; heat
the alum water, and pour it over them. Pickle makers usually
employ this process except that they throw steam into the vats to
heat the alum water, and if managed properly the pickles may be
greened with less action of copper than when scalded in the usual
method in bright brass kettles. Take the pickles from the vat when
a little green, and pour over them water boiling hot. If not
greened sufficiently, repeat the hot water until they are the desired
color, and when cold put them in good vinegar. Let them remain
"until quite soured; then change to pretty strong vinegar, which will
keep the pickles hard and sour. Add six large peppers, without
bruising, to each barrel, and keep the pickles under the vinegar
with weights cucumbers. —2.
A simpler method is, pick the cucumbers with a bit of the stem


PICKLES. 113
on, wipe them clean and put them into the following pickle, at the
rate of one part vinegar, two parts water, and three salt, with a
good sized root of horseradish. When the tub is full, put a cloth
over the cucumbers and a clean flat stone over the cloth, cover the
tub and set it in the cellar. In the spring soak them and pickle
them in vinegar.
TOMATOES.
Wipe the tomatoes clean; slice them, if large, twice in two; if
small, only once. Sprinkle a thin layer of sugar on the bottom of
a stone jar, then a layer of tomatoes, and then a sprinkling of
sugar, and so on. When the jar is full, add vinegar and set it in
a warm place. In a few weeks they will be good pickles. The
tomatoes must be kept under the vinegar, and the jar tightly cov-
ered.
BEETS
Boil the beets till tender, then drop them whole or sliced into
spiced vinegar.
GREEN TOMATOES.
Let green tomatoes stand in salt and water for twelve hours.
Then stick four or five cloves in each one, and pour boiling vinegar
over them. Place them in a jar and set them in a cool place.
MUSTARD PICKLE.
Half peck of small cucumbers, half peck of green string beans,
one quart of green peppers, two quarts of small onions. Cut all
in small pieces; .put cucumbers and beans in a strong brine for
twenty-four hours. Remove from brine and pour on two pounds
of ground mustard mixed with one pint of sweet oil, and three
quarts of vinegar.
GREEN PICKLE.
In two quarts of good vinegar, boil quarter of a pound of salt, two
ounces of shallots, two large tea-spoonsful of cayenne pepper, one
ounce of ginger, and one ounce of white pepper; when well boiled,
cool and pour it in a jar upon any freshly gathered green fruits and
vegetables desired to be pickled.


114 PICKLES.
ONIONS.—1.
Peel small onions and lay them for one day in salt and water,
changing their position once during the time. Boil together good
vinegar, cloves, mace, and a little pepper, dry the onions, pour the
pickle over them in a jar, and cover them closely.
onions—2.
To prevent watery eyes while peeling, put them in a pot of boil-
ing water. Let them stand a few moments to drain, then peel them,
put them into milk and water, with a little salt; when it boils,
strain off the onions, wipe dry, and put them in wide-mouthed bot-
tles. Have very old white wine vinegar, in which whole white
pepper, ginger, mace, and horseradish have been boiled. Pour it
over the onions, and cover down close with bladders.
PORTUGALONIONS.
The Portugal onion makes an excellent pickle prepared in the
following way: one large onion and one large baking apple, cut
up into small pieces, mixed well together, and put into a pickle
jar, into which enough boiling vinegar must be poured to cover
the mixture and fill up the jar.
FRENCH BEANS.
Make a strong brine of salt and water, gather the beans before
they have strings, lay them in the brine till yellow, drain them dry
and put boiling hot vinegar over them. Close them tightly for a
day and night. Boil the vinegar and pour it on again for several
days till they turn green. To one peck of beans put half an
ounce each of pepper, mace and cloves.
CABBAGE.
Cut a firm cabbage into thin slices, spread it on an open dish,
sprinkle it over with salt for two or three days, then strain it
through a sieve or colander, so as to take all water from it; place
it in your jar, and pour as much boiling vinegar as will cover it;
lay over the jar a cloth to keep in all the steam until' quite cold,
then tie it down air tight. It will keep for a very long time. A
few slices of beet root gives a good color.


PICKLES. 115
CABBAGE WITH SWEET PICKLE.
Cut the heads into quarters, let them stand in cold water a short
time. Chop them fine, together with nice fine celery sufficient to
season it. Fill small jars or cans, make a sweet pickle of molasses
and vinegar, season with plenty of red pepper and cinnamon, and
other spices to the taste; boil altogether a few moments and pour
over the cabbage while hot. Cork the cans and place in the cellar.
This should not be eaten under three or four weeks. It is a nice
relish with cold meats, etc.
RED CABBAGE.
Put a quarter of an ounce of cochineal into a small bag, and boil
it with the quantity of vinegar considered sufficient for the cabbage
you wish to pickle, adding a little salt, and bay salt. When it
boils, scald the cabbage with it, having previously cut it into slices;
boil the vinegar up again, this time adding ginger and pepper.
Let it cool, and when quite cold, having put the cabbage into jars,
pour the pickle upon it, and tie it down closely. The cochineal
preserves the color; beet root may be used instead. Both are
quite harmless.
MELONS, MANGOES AND CUCUMBERS.
Melons should not be much more than half grown, but cucum-
bers full grown. Cut off the top, but leave it hanging by a bit of
rind, which is to serve as a hinge to a box lid; scoop out all the
seeds with a spoon, and fill the fruit with equal parts of mustard
seed, ground pepper and ginger, or flour of mustard instead of the
seed, and two or three cloves of garlic. The lid which incloses
the spice may be sewed down or tied, by running a white thread
through the ends. The pickle may be prepared with the spices, or,
if preferred, with the following ingredients: To each quart of
vinegar put salt, flour of mustard, curry powder, bruised ginger,
tumeric, half ounce of each; of cayenne pepper, one drachm;
rub all these together with a large glassful of salad oil; eschalots,
two ounces, garlic, half ounce, sliced. Steep the spice in the vin-
egar as before directed, and put the vegetables into it hot.


116 PICKLES.
GHERKIN'S.
A quick mode of pickling gherkins, or prickly cucumbers, is to
prick them with a needle in several places, and put them in a pan
of cold water, adding as much salt as will make a strong brine.
Let them soak for three hours. Take them out, wipe them dry in a
clean cloth; put in a saucepan, over a gentle fire, add some strong,
brown pickling vinegar, with allspice, half the quantity of whole
black pepper, a little brown ginger and some cayenne pepper.
Let them simmer quarter of an hour; take them up, and when cold,
pour them over the gherkins in a jar, and stop them tightly down.
They will be fit for use in the course of three or four days. One
or two eschalots will be found an improvement.
PICCALILLI.
Use allkinds of vegetables that may be pickled. Slice cabbages,
and pull cauliflowers in bunches, put them on earthen dishes,
sprinkled over with salt, and let them stand three days to dry.
Sliced cucumbers, green tomatoes, gherkins, radish pods, onions,
beans, nasturtiums and anything you like that may be pickled,
put it into salt and water one day. The next day dry them; take
a few at a time and scald in brown vinegar, and when all are
scalded, set the vinegar away. To four quarts of brown vinegar,
put a quarter of a pound of ginger, two ounces of allspice, quart-
er of a pound of shallots, two ounces of turmeric, and boil slowly
half an hour. Take some boiling vinegar, and mix eight ounces
of flour of mustard and pour it into the vinegar and spices; it
must not boil after the mustard is put in. Put the prepared veg-
etables and spices in a large jar, scatter some brown mustard
seed among the mixture, and stir it up well in the jar. If at any
time it should become too dry, add cold boiled vinegar; for the
vegetable must be kept covered with vinegar mixture. Cover the
jar air tight and set in a cool place.
LEMON PICKLE.
The fruit should be small with thick rinds. Rub them with a
piece of flannel; then slit them down in quarters, but not quite
through the pulp, fill the slits with salt hard pressed in; set them


PICKLES. 117
upright in a pan for four or five days until the salt melts; turn
them three days until they become tender in their liquor, Then
make enough pickle to cover them, of ripe vinegar, the brine of the
lemons, Jamaica pepper and ginger; boil and skim it. When
cold, put it over the lemons.
TO PICKLE ROOTS.
Roots, such as carrots, salsify, and beet roots, may be pickled by
being sliced, or cut into small pieces, and slightly boiled in vine-
gar without destroying their crispness, and adding the common
spices ; with beet roots put button onions, or cut some Spanish on-
ions in slices, lay them alternately in a jar; boil one quart of vin-
egar, with one ounce of mixed pepper, half an ounce of ginger,
some salt, and pour it cold over the beet root and onions.
BARBERRIES.—1.
Gather when not over ripe, pick off the leaves and dead stalks.
Place them in jars, pour over them cold boiled salt and water, and
close them tightly. They must be looked at occasionally, and as
soon as a scum is seen to rise on them, they should be put into
fresh salt and water.
BARBERRIES. 2.
Another method is to place them in a wide-mouthed bottle and
pour over them cold distilled vinegar that has been previous-
ly boiled with a little spice, and keep them well corked. They are
delicious when eaten with fish, and look very pretty round the
dish.
BARBERRIES, (Sweet.)—1.
Add half a pound of sugar and a pint of molasses to each
pound of the berries, simmer them together half an hour or more,
until they become soft.
barberries, (Sweet.)—2
With every half pound of moist sugar mix one pint of water,
and one pint of white wine vinegar: put the worst of the barber-
ries in this and boil till the liquor is a bright deep color. Put the


118 PICKLES.
rest of the berries in glasses, let the liquor stand till cold, then
strain it, wringing the cloth to get all the color from the barberries.
Let it settle, then pour it into the glasses. Cover tightly with a
bladder and leather.
WALNUTS.
Put them into strong salt, and water, for nine days; stir them
frequently, and change the salt and water, every three days. Let
them stand in a hair sieve, till they turn black. Put them into
strong stone jars, and pour boiling vinegar over them. Cover
them, and let them stand till they are cold. Scald the vinegar
three times more, pour it each time upon the walnuts, and let them
stand till cold between each boiling; Cover them closely, and let
them stand two months. Make for them a pickle of two quarts of
vinegar, half an ounce of olives, the same of mace, one ounce of
ginger, the same of long-pepper, and two ounces of salt. Boil it
ten minutes, pour it hot on the walnuts, and cover them tight.
ASPARAGUS.
Fill a stone pot with asparagus, make a pickle of water and
have it salt enough to bear an egg; pour it on hot and keep it
covered tight. Before using, put the asparagus in cold water for
two hours. Then boil and butter and send to table. If they are used for pickles take them out of the brine, boil them and cover
them with vinegar.
BLACKBERRIES.
To six wooden quarts of blackberries add three pounds of sugar
and one quart of good vinegar. Let them stand covered until a
syrup is formed, then pour it off, boil, and skim it off clear; put
in the fruit and let it just come to a boil. Take it out carefully.
Let the syrup boil up once more, then pour over and seal or tie
down.
MUSHROOMS.
Button mushrooms, to preserve their flavor, should be rubbed
with a piece of flannel dipped in salt. To preserve their color,
keep them in spring water both before and after rubbing. From


PICKLES. 119
the larger mushrooms remove the red inside; when this is turned
black they are too old. Throw a little salt over them and put
them into a stewpan with some mace and red pepper; as the li-
quor comes out, shake them well and simmer them over a gentle
fire till all of it is dried into them again. Put as much vinegar
into the pan as will cover theJi; make t t warm, and then pour all
into glass jars or bottles, and tie down tightly, with a bladder.
They will keep two years.


SALADS.
SPRING SALADS.
Use salads on the table as early as possible in the Spring; they
are pleasant and very healthful. Water-cresses should be a stand-
ing dish upon the breakfast table ;"and lettuce, with chives, pepper-
grass, and whatever else is available, at dinner. Never mind the
regular salad mixture of sweet oil and the like, if it is not conven-
ient or agreeable. Pepper, salt and vinegar, are very good condi-
ments alone, and we must even confess it weakness for an old-
fashioned sprinkling of white sugar and vinegar on our lettuce,
occasionally; but eat it at any rate, if only with salt.
CHICKEN SALAD.
Mince all the tender meat, white and dark, of a pair of chick-
ens, fine. They should have been previously boiled or roasted.
Chop all the white part of a large head of celery, with one or two
young heads of lettuce, if they can be had, and mix with the chick-
en. Make a dressing of the yolks of eggs, boiled twenty minutes,
and rubbed smooth with a spoon, two tea-spoonsful of made Eng-
lish mustard, a tea-spoonful of salt, two table-spoonsful of salad
oil, a dessert-spoonful of white sugar, and half a pint of strong
vinegar. Pour the dressing over the chicken and celery, in a salad
bowl, and garnish with rings cut from the boiled whites of the
eggs.
CARROT SALAD.
Boil your carrots tender, chop them fine, with the whites of hard boiled eggs. Pour over them a sauce made of the yolks of
the eggs beaten smooth, with a small piece of butter, a little pep-


122 SALADS.
of barbe de capuchin a bunch of water cresses, half a dozen young
radishes, a little punnet and cress, two or there sprigs of tarragon
leaves, a handful of corn-salad, twelve young chives, and a boiled
beet root. Pour into a salad bowl two table-spoonsful of Lucca or
Florence oil, a tea-spoonful of sweet anchovy sauce, ateaspoonful of
Chili vinegar, the yolks of three hard-boiled eggs beaten up with
cream, with salt to taste. Mix all together, adding a gill of vine-
gar. Cut up the roots and esculents, and stir them in till the
salad is evenly mixed.
TOMATO SALAD.,
Take ripe tomatoes and cut them in thin slices; sprinkle over
them a small quantity of finely chopped green onions, add salt,
pepper, vinegar, and oil if liked. The oil should be in the propor-
tion of three table-spoonsful to one of vinegar. Serve with any
roast meats.
POTATO SALAD.
When materials for a salad are scarce, this is a good way of dis-
posing of cold potatoes. Slice them, and dress them with oil, vine-
gar, salt, and pepper, precisely like any other salad; adding a little
chives, or an onion, and parsley chopped fine. If oil is not agree-
able, use cream or a little melted butter.
THE POET'S SALAD.
Pass two well boiled potatoes through a sieve, add a tea-spoon-
ful of mustard, two tea-spoonsful of salt, one of essence of anchovyvy, quarter of a tea-spoonful of very finely chopped onions, well-
bruised into the mixture, three table-spoonsful of oil, one of vine-
gar,, the pounded yolks of two hard boiled eggs. Stir it up thor-
oughly before serving.
LETTUCE SALAD.
Chop lettuces small and mix in a little of young onions if liked,
make a sauce for them in the proportion of a table-spoonful of
sugar to two of vinegar, and a little black pepper.
HOTCH POTCH.
Green tomatoes, cabbage, and cucumbers, one pint of each.


SALADS. 123
half-a-pint of onions; chop all very fine, salt well, let them stand
one night, after which strain through a sieve, and add pepper,
horseradish, white mustard seed, and half pint of sugar; mix
well, lightly, fill your jar, and cover with good vinegar.
CHOW CHOW.
One peck of green tomatoes, six onions, four green peppers;
chop fine, mix salt with them, let them stand one night, then
squeeze through a cloth all moisture; after which add one table-
spoonful of allspice, one of cloves, one of black pepper, four
table-spoonsful of horseradish, one half pound of white mustard
seed, mix it well, pack it in your jar, and cover with good vine-
gar.
CABBAGE AND VINEGAR.
Take half a cup of vinegar and a tea-spoonful of butter heated
well. Beat an egg and stir into it, but after it is cool enough, so
as not to cook the egg. Then cut up your cabbage, add salt and
pepper; pour the mixture warm over it and set aside for dinner.
COLE SLAW.
Take the small head of a cabbage after removing six or seven
outside leaves and cutting off the stalk as close as possible, chop
fine, and mix with plenty of vinegar, salting it to taste.
AN EXCELLENT CHOW CHOW PICKLE.
Take one large head of slaw cabbage, two large bunches of
celery, and twelve onions; slice all fine and salt well. After
twenty-four hours, drain well and cover with vinegar, to remain
twelve hours; then drain from the vinegar; add four red peppers
and two green ones, finely cut up; one ounce of tumeric, quarter
of a pound of mustard-seed, two table-spoonsful of mixed mus-
tard, one spoonful of allspice, half the quantity of cloves, one
table-spoonful of black pepper, half a cup of sweet oil, one cup of
brown sugar; mix all together and cover with vinegar. More cele-
ry may be used if desired.
TOMATO SOY.
To a peck of green tomatoes put a tea-cup of fine salt and a



124
SALADS.
dozen greenpeppers. Chop tomatoes and pepp
salt well through the whole. Let stand twentydrain the brine off, spice to taste with cinnamo
down in a jar, and just cover with vinegar, in I
beenboiled, while it is hot.
handy enow CHOW.
Chop together very finely a head of cabbage
six greentomatoes, add two tea-spoonsful
salt, vinegar,to wet it, and if desired a little
It is ready then for use, and will keep itlo
appotizcr can bemade.
.».*'*?


UK*.
IH

i> squAia.
ake out tho tewfe UnI NUN fnH
la, and put it to M*« with % tftlW
When it» quits tendnn.
»u or a bttW bu*er. pvptvr
, till wanted for tbo tahfe.
t EALIS.
white, in milk.and ntav beserved/ and reuiovw the *ends, Boiluntil freead and swnwt «tnmm.
I 0Y9TEE.
i; they uuut b# wvll eoraped. cut
er isAm drained off, the plant
f, with a littlebutter, pepper and
aires more the taste ofthe oyster,
ed among it, but weprefer it with-
themat first into cold water, and- aredone, or the\ will bo tooI plain, or served withwhite trionMiM
through a sieve with some fresh
i splendid purreaa a aauoe lor outlets, lorts of white soup. M lhni may behokes, remove tho middlo loav*n. pant
neat and bake thom until the meat VI


124 SALADS.
dozen green peppers. Chop tomatoes and peppers fine, work.the
salt well through the whole. Let stand twenty-four hours; then
drain the brine off, spice to taste with cinnamon and cloves, pack
down in a jar, and just cover with vinegar, in which the space has
been boiled, while it is hot.
RANDYCHOW CHOW.
Chop together very finely a head of cabbage, six green peppers,
six green tomatoes, add two tea-spoonsful of mustard, sufficient
salt, vinegar to wet it, and if desired a little cloves and allspice.
It is ready then for use, and will keep a long time. No better
appetizer can be made.


EGGS.
BOILED.
Put the required number of eggs into a saucepan containing hoil-
ing water sufficient to cover them, and put it in a place on the range
where it will keep boiling hot, but not boil. Let them stand seven
minutes. When taken up, they will be found thickly and delirious-
ly jellied'throughout, and perfectly digestible. It is a much better
and more certain way, than boiling them.
Another method is to let them boil gently for thirty minutes.
This is an excellent plan for persons who like hard boiled eggs, or
for invalids, as eggs cooked for this length of time can be easily
digested, by the most delicate stomach.
SCRAMBLED.
Beat up a dozen eggs and turn them into a pan in which a little
butter has been allowed to melt; throw in finely chopped boiled
ham or parsley, and a little pepper and salt, and toss about rapid-
ly, to prevent sticking. Serve upon buttered toast.
POACHED.
Carefully break fresh eggs into a shallow pan of boiling water;
have ready slices of buttered toast, and when the white part has
set round the yolks, take them up with a skimmer and lay each one
upon a slice of bread. They are seasoned at table.
BUTTERED EGGS.
Warm a piece of butter in a saucepan, add pepper and salt, or
other seasoning. Break in the eggs, stirring them very quickly
with a fork over the fire, and take them off instantly they begin to
set. Continue the stirring for a minute, and serve on buttered
toast.


126 EGOS.
fried (with ham.)
Break eggs one by one, into a saucer, and slip them into a pan
in which ham has been lightly and quickly browned, (not dried up,)
and fry them a light brown on the underside; by this time they
will have assumed consistency on the top, and must be taken up
carefully with a fish-slice or skimmer, without turning, and placed
round the edge of the dish, the ham occupying the centre.
The proper way to make an omelet is to take three tea-spoons-
ful of milk for each egg, and a pinch of salt to each one also; beat
the eggs lightly for three or four minutes, and pour them into a
hot pan in which a piece of butter the size of a walnut has been
melted a moment before; the mass will begin to bubble and rise
immediately, and the bottom must be lifted incessantly with it clean
knife so that the softer parts run in. An omelet should be cooked
three or four minutes, and, made in this way, will melt in the
mouth. If desired, beat with the eggs finely chopped ham or
parsley. In sliding the omelet from the pan to the dish, fold it
double.
PUFF OMELET.
Beat the yolks of six eggs light, mix with a small tea-cup of
milk, and little salt. Beat together of sweet butter and flour each, a table-spoonful until smooth; add the mixture to the custard, and
beat the whole well together. Pour into a buttered pan, and when
it appears to thicken add the whites, well beaten; dust over a trifle
of salt, and when the whole is stiff, remove carefully to the dish.
OMELET WITH KIDNEYS.
Take a calf's kidney roasted, chop it finely and beat it with the
eggs; cook them as directed for plain omelet.
OMELET WITH HERBS.
Beat half a dozen eggs as for plain omelet, chop fine parsley
and olives, take two table-spoonsful of parsley; and one of cives
beat with the eggs, and put all in a pan in which three or four


KGGS. 127
ounces of butter are melted; fry, dropping a piece of butter the
size of a nutmeg under it when half done, so that it will not adhere
to the pan, and serve hot.
ASPARAGUS AND EGGS.
Boil the good part of the asparagus in water and a little salt,
drain it and chop it fine, beat it with the eggs as for omelet; put
it in a pan with hot butter in it, fry and serve hot. Sorrel may be
cooked with eggs in the same manner.
EGGS AND APPLES.
Beat up the eggs as for omelet, pare and slice the apples, fry
them in a little butter, take them out, and stir them in with the
eggs. Melt a little butter in the pan, put in the eggs and apples;
fry, turning over once and serve it hot.
EGGS AND MUSHROOMS.
Dress and chop the mushrooms, beat them with the eggs as for
omelets, melt a little butter in the pan, and put them in; fry them,
and serve hot.
FANCY OMELET.
Make four omelets of three or four eggs each, one plain, one
with herbs, one with apples, one with asparagus or sorrel. Serve
on the same dish, one lapping over the other.
EGGS AND HERRINGS.
Beat up three or four eggs, according to the quantity required,
with pepper, a little parsley, a green onion cut very fine. Also
open a red herring at the back, broil it and mince it fine. Add all
together, and fry in a frying-pan with a little grease. No salt is
required, as the herring is salt enough.
EGGS AND CHEESE.
Into a pie dish put four or five spoonsful of cream, or milk
thickened with flour; break into it some six or eight eggs without
breaking the yolks; sprinkle over the whole some grated cheese,
and a little pepper. Bake in an oveta, without allowing the yolks
to harden.


128 EGGS.
PICKLED EGGS.
Take as many eggs as you wish to pickle, cover them with cold
water, let them come to a boil, and boil Jive minutes. Take
off and put into cold water; remove the shells carefully, and put
the eggs in a jar. Take as much strong vinegar as will cover
them, with cloves, allspice, black pepper, and a little red pepper;
when it comes to a boil, pour it upon the eggs, with a little salt.
Cover down when cold. They will be ready for use in three days,
but are best when about a week old.
TO PRESERVE EGGS.—1.
Make a pickle of quick lime and salt strong enough to bear up
an egg. Put in your eggs point downward, and they will keep
perfectly for a year. Another method is to rub the outside of each
egg with a piece of fried fat, and then put them in a jar, small end
downward, in which has been placed a layer of coarse salt. Al-
ternate a layer of salt with a layer of eggs until the jar is filled,
rubbing each egg with grease, and placing always the small end
down. Cover down tight and keep in a cool, dry place, and they
will keep from June to June again.
TO PRESERVE EGGS.—2.
Store them away before they are twenty-four hours old. Pack
them in a cask with plenty of bran, taking care that they do not
touch each other. Another method is to place them in a box, small
end downwards, in salt which entirely covers them.


VEGETABLES.
BOILED POTATOES.
New potatoes are scraped instead of peeled. In peeling, the
thinner the portion taken off, the better. The nutriment of a po-
tato is contained within half an inch of its surface, and careless
hacking with a large knife will waste half of it. Late in the sea-
son, when potatoes are old, they may be pared and put to soak in
cold water four or five hours before cooking. In boiling put a
small handful of salt in the water, and let it boil before putting in
the potatoes. Pour the water off, and let them stand uncovered
near the fire to dry. To steam them, the pot may be returned to
the fire covered with a coarse cloth. The water should be poured
off the moment they show a tendency to crack, or a fork will pass
easily through them. The potatoes for each mess should be of as
equal size as possible.
MASHED POTATOES.
After being boiled break them to a paste and season with a lit-
tle butter, salt and cream or milk. If any are left over press them
down in a dish, and the next morning cut in slices and fry brown,
with butter and pepper and a little chopped parsley.
FRIED POTATOES.
Peel half a dozen medium potatoes, cut them up small, and put
them into cold water for about half an hour; take them out, dry
with a towel, and put them in a frying-pan, with two ounces of
butter and a little salt; cover down, and every little while, shake
and turn them; when they are tender, and of a clear, light, rich
brown, they are done; the grease should be drained off from them,
and they are ready to send to table.
6*


130 VEGETABLES.
POTATO SHAVINGS.
Wash and peel three or four large potatoes, then continue cut-
ting them into thin wide ribbons, as evenly as possible. Have
ready boiling fat, drop them into it; when they are done a light
brown drain them well over the stove and send them to table im-
mediately, before they lose their crispness.
STEWED POTATOES.
Pare the potatoes, cut them in slices, throw them into hot water
to rinse, then put them in the sauce pan with boiling water enough
for gravy. When nearly done season with pepper, salt, and a
little butter; and thicken with flour batter. Let it boil up two or
three times, and send to the table.
BAKED POTATOES.
The most wholesome method of preparing potatoes is to bake
them in hot ashes, and eat them with butter. To bake them in a
stove, wash and rinse them, place them on a tin, and let them re-
main in the oven about two hours. Send them to the table with
the skins on, or mash them with a little salt and gravy or cream.
They are very good served with cold meat.
POTATO PIE.
Make a thin pie-crust in the usual way, and line with it a basin
or deep pie-dish. Fill to the top with finely-shred potatoes, among
which mix an onion or two, sliced very thin, pepper and salt, and
a little butter, dripping, or lard. Pour over all as much good milk
or cream as the dish or basin will hold. Either cover with a crust
or not, according to option, and bake in a slow oven.
POTATO CAKES.
Take two pounds of very mealy boiled potatoes, mash them
very fine with a little salt, mix them with two pounds of flour, add
milk enough to beat this into dough, beating it up with a spoon,
and put in a little yeast. Set it before the fire to rise, and when
it has risen, divide it into cakes the size of a muffin, and bake them.
These may be cut open and buttered hot.


132 VEGETABLES.
GREEN CORN ON THE EAR.
Select a dozen more or less, of nice, young ears, free them from
every particle of silk, and throw them into boiling water with a
table-spoonful of salt. If very young, fifteen minutes will cook
them. As the corn grows older, it will require more time. Serve
hot, with butter, pepper and salt.
CORN OYSTERS. .
Take six ears of boiled corn, three eggs, one and a half table-
spoonsful of flour. Beat the yolks very thick; cut the corn off the
cob, season it with pepper and salt; mix it with the yolks, and add
the flour. Whisk the whites to a stiff froth, stir them in with the
corn and yolks; put a dessert-spoonful at a time in a pan of hot
butter, and fry to a light brown on both sides.
SPRING GREENS.
Young beet and turnips tops make 'nice greens in the early
spring. Pick, and wash them carefully from dust and insects, and
boil with them a small piece of salt pork, bacon, ham or corned
beef. Drain free from water, and serve with vinegar. They may
be boiled plain, and served with gravy sauce.
SUCCOTASH.
Strip off the kernels from a dozen ears of nice sweet corn, very
close to the ear, with a sharp, thin knife. Put them in a saucepan
with a quart of Lima beans, a little veal stock or gravy or plain
water, and let them simmer steadily, till the moisture is absorbed,
and the corn and beans tender. Add then, a cup of milk, a small
piece of butter, pepper and salt to taste, and let all simmer to-
gether until thoroughly amalgamated. Serve in covered dish.
Succotash is very good made with string beans, cut small, and
boiled with a slice of sweet salt pork; it then requires neither milk
nor butter.
SQUASH FRITTERS.
One pint of cooked squash, one pint of milk, two eggs and a
little salt, and sufficient flour to make them turn easily on the grid-
dle.


VEGETABLES. 133
BOILED SQUASH.
Peel a nice spring squash, take out the seeds and coarse part
from the centre, cut it up in slices, and put it to stew with a little
water, in a small covered saucepan. When it is quite tender,
mash it, put to it a spoonful of cream or a little butter, pepper
and salt to taste, and keep hot, till wanted for the table.
SEA KALE.
This should be boiled quite white, in milk, and may be served
on toast like asparagus.
STEWED CUCUMBERS.
Cut them in quarters, peel and remove the seeds, boil until ten-
der, and serve with toasted bread and sweet cream.
SALSIFY OK VEGETABLE OYSTER.
The roots look like horseradish; they must be well scraped, cut
in two, and parboiled. The water is then drained off, the plant
cut up fine and boiled up in milk, with a little butter, pepper and
salt. Some persons think it acquires more the taste of the oyster,
by having a little cod-fish stirred among it, but we prefer it with-
out.
JERUSALEM ARTICHOKES.
They should be boiled, putting them at first into cold water, and
must be taken up the moment they are done, or they will be too
soft. They may be boiled plain, or served with white fricassee
sauce. When boiled, if rubbed through a sieve with some fresh
butter and cream, they form a splendid purre as a sauce for cutlets,
or as a thickening for some sorts of white soup, or they may be
sliced and fried.
ARTICHOKE FRACIS.
Having parboiled the artichokes, remove the middle leaves, pare
it, stuff the centre with forcemeat and bake them until the meat is
done. Serve with melted butter.


134 VEGETABLES
MASHED TURNIPS.
Pare the turnips, cut them in half and boil in a pot with either
beef, mutton, or lamb. When they become tender, press the li-
quor from them and mash them with pepper and salt. They may
be served in this way, or they may be sent to the table whole,
with white sauce.
EGG PLANT.
This is a delicious vegetable. Select a medium sized one. Peel,
and cut it in round, thin slices. Sprinkle a little salt between
each slice, and then cover them down with a bowl, and let them
stand for an hour. Then rinse off the salt with clear, cold water;
throw away the liquid at the bottom of the dish, which will be dark
colored; wipe each slice dry, dip it in egg, and bread crumbs, and
fry it in half lard, and half butter, a fine brown.
SPINACH.
Pick apart and wash carefully in three or four waters; put into
the saucepan with a little salt. Press it down'with a spoon and let
it boil quickly about fifteen minutes. When tender turn it into a
colander, and press out the water. Place it in the dish, raising
it with a fork so that it may lie hollow; serve with melted butter or
egg sauce, and garnish with hard boiled eggs cut in rings. It re-
quires no water in boiling, the expressed juice being quite suffi-
cient to keep it moist, and the spinach being much finer without,
than with it.
DANDELIONS.
These are relished by many as well as spinach cooked in the
frme way. Take the young leaves before the plant blossoms or
while in the bud, mash quite clean, boil tender in salted water,
drain well and press them dry. They can be served plain with
melted butter, or can be chopped and heated afresh with pepper,
salt, and a little butter rolled in flour, and a spoonful or two of
gravy or cream. A large quantity should be boiled, as they shrink
very much. The dandelion is considered very healthy, and the
slight bitterness is relished by most persons.


VEGETABLES. 135
FRENCH BEANS.—1.
Well drain the beans; after scalding them, color some butter in
a saucepan, toss up the beans in it over the fire, season them with salt and pepper, and when dishing up add a very little vinegar.
FRENCH BEANS.—2.
String the beans, cut them in two and then across, sprinkle them
with salt, put them in boiling water and boil them up quickly.
YOUNG BEETS BOILED.
Beets are sweeter, and better when young, than when they
have attained full size. Wash, and boil them, take off the skins
after they are boiled, and put over them pepper, salt, and a little
butter. When they have grown older, they require vinegar, and
are indeed only fit for a pickle. Be careful never to prick beets
in putting them in the pot, or while they are cooking, as that
spoils the color, and injures the flavor.
ASPARAGUS.
Cut off the white ends, removing most of that which is hard;
scrape the hard ends a little. Put them in cold water for a short
time, then tie them up in small bundles. When the water boils,
put them in with a little salt; boil until tender, about fifteen or
twenty minutes. Toast a slice of bread brown on both sides.
Take them up carefully, dip the toast in the asparagus water, and
lay the heads on it with the white ends outwards. Pour melted
butter over them, and if desired garnish with quarters of an
orange.
STEWED TOMATOES.
Pour boiling water over ripe tomatoes to crack the skin, so that
it can be removed; then cut them into small pieces, squeeze out
some of the seeds without losing too much of the juice, then stew
them without water, seasoning them with butter and salt. An
onion, chopped fine may be stowed with them. Pepper may be
added while stewing, or added at the table to each person's taste.


136 VEGETABLES.
GREEN PEAS.
These should be fresh and newly shelled. Wash them and put
them into enough boiling water to cover them, with a few leaves
of mint, and a small piece of butter. Stir them occasionally and
when tender drain the water from them, sprinkle on a little salt
and serve them with melted butter.
ONIONS, BOILED.
Put them, after being peeled, in boiling water. Then when they
are tender pour the water off, add butter, pepper, salt and a little
milk, stew them up again and send them to the table hot.
FRICASSEED PARSNIPS.
Boil them in water until they are tender, then cut them into
pieces two or three inches long, slice them and stew them in half a
cupful of cream or milk, half a cupful of broth, a piece of floured
butter, and pepper and salt.
FRIED PARSNIPS.
Boil them tender; when-they are cool, slice them lengthwise,
and fry them with some thin slices of boiled salt pork. Put in the
parsnips when the fat is hot, pepper them, brown them on both
sides; crisp the pork, and serve with them.
BOILED PARSNIPS.
Wash, scrape, cut out every speck or discoloration, and if large
divide them. Put them in boiling water, skim it occasionally and
let them boil from twenty to thirty minutes. Serve them mashed
or plain, with melted butter.
PORTUGAL ONIONS STEWED.
Boil in water until they begin to soften, let them drain, put in a
stewpan, cover with good thick brown gravy; let them remain
until they are perfectly tender, and send them to table.
PORTUGAL ONIONS FRIED.
Peel and cut them in slices; fry in butter or lard, or fat from


138 VEGETABLES.
and chop them small; then put the sliced carrots into a stewpan
with the chopped parsley, a little bit of butter, some pepper, and
salt, and a little cold gravy; toss them over the fire till hot, and
serve.
BOILED CABBAGE.
Take off the outer leaves, cut the head in halves or quarters, and
boil quickly in a large quantity of water, until done. Drain and
press out the water, chop fine and season. Boil from half an hour
to an hour. The water can be drained off when they are half
done, and fresh water added if desired.
Cut the heads with short stalks, peel off the hard outside skin,
which is on the stalk and small branches, wash them, boil them fif-
teen minutes, tie the shoots into branches, add a little milk or cream,
and stew gently for ten minutes more until the stalks are tender.
It should be eaten, like asparagus, on toast with drawn butter.
BUTTERED CABBAGE.
Boil cabbage with a quanity of onions, then chop them together,
season with pepper and salt, and fry them in butter. It is a rather
homely but savory dish, and is frequently used with fried sausages
laid over it, or as an accompaniment to roast beef
A CABBAGE RELISH.
Take the stalks of cabbage, scrape them, leave them in the wa-
ter all night, and the next day cook them like vegetable marrow,
and they will be found very good.
A RED CABBAGE RELISH.
Put the cabbage sliced into a stewpan, with sliced onion accord-
ing to taste; add half a teacup of vinegar, and let it simmer four
or five hours, stirring frequently. When dished, add a little flour
and butter.
RED CABBAGE STEWED.
/
After slicing a small red cabbage, and well washing it, put it


VEGETABLES. 139
into a saucepan with pepper, salt, and butter, but no more water
. than will hang about it after the washing. Cover it closely, and let
it stew two or three hours or until very tender, and shortly before
serving add two or three spoonsful of vinegar, and give it one boil
over the fire. It may be served with cold meat, or with sausages
on it.
FRENCH CABBAGE
Boil together as many different vegetables as are convenient, but
with them must be a pint of split peas, and a cabbage cut into
quarters, and tied with thread. Add two spoonsful of nice olive oil,
melted butter, or cream, pepper, and salt. When cooked enough,
pour off the liquid, (which save for another time,) and leave the
rest to stew.
VEGETABLE MARROWS.
Peel the marrow, then divide down the centre, and take the
seeds out; cut the marrow in pieces, boil until quite soft, then
drain in a colander until all the water is out; beat well with a fork
and season with pepper, salt, and a lump of sugar.. They are also
very nice sliced and boiled, then laid upon toast, with melted but-
ter poured over, like asparagus.
VEGETABLE MARROW TART.
Peel and core the marrow, cut into small pieces, boil until quite
soft, drain the water well from it, and beat with a fork until all the
lumps are out. Have ready three eggs, well beaten with a little
milk, mix with the marrow until it is in the consistency of custard;
sweeten it, and add a little grated nutmeg; pour into shallow dishes,
lined with short paste, similar to baked custards.
CAULIFLOWER.
Break off the gretn leaves'; cut the flower close at the bottom,
from the stalk; if large, divide into four quarters. Put into cold
water, let it lie not over an hour, then put into boiling milk and
water, or water only—milk makes it white—skim while boiling.
When the stalks are tender, take it up, which must be done before
it loses its crispness. Lay it on a cloth or colander to drain, and
serve with melted butter.


140 VEGETABLES.
RAREBIT CAULIFLOWER
Put into a frying pan, amidst boiling grease, a few small mush-
rooms or mushroom buttons, and the flower part of a cauliflower
or broccoli, broken into sprigs. Sprinkle over them some grated
cheese, and baste the whole well from time to time with the hot
grease. This is a delicious food, and very nutritious.


PASTRY.
PUDDINGS AND PIES.
A great deal has been said lately against puddings and pies,
and desserts generally. People have been warned against them
as unwholesome; long catalogues of diseases,— in fact, all the ills
that flesh is heir to, have been laid to their charge; and all, we
verily believe, without any more reason than could be given for
stopping the use of fuel, because some people are careless enough
to set fire to their dresses, or their houses.
The dessert is to many people the most important part of the
dinner; it is always so to children, and there is no reason why it
should not be just as healthy, just as digestible as the dinner. In
fact, there are many persons, who neither eat puddings nor
pies themselves, nor allow their children to eat them, who will yet
compel them to swallow tough, ill-cooked meat, soggy potatoes,
and bread, heavy, sour, and indigestible, as so much lead.
Eating is not merely a duty, it is one of the pleasures of life;
and pains should be taken by every housekeeper to make it a
source of as much enjoyment as possible. The dessert is the holi-
day part of the dinner; it is a subject of expectation and antici-
pation—it affords an opportunity of making up for a rather slim
first course, and often drives away the unpleasant remembrance of
a cold leg of mutton, or impenetrable beef-steak.
Of course, it requires a little time and' judgment — every detail
of housekeeping does, and should be adapted to the dinner which
has preceded it.
When the meal is hot,— and hearty, a light, simple dessert is
sufficient, but when it consists of cold meat, or some makeshift warmed up from the previous day, nice fruit puddings, and home-
made pies, deep and good, are very welcome.


142 PASTRY.
We always suspect a man who does not like pie or pudding, just
as we would a woman that did not love children; he is sure to be
cross, and hard to manage, difficult to please, and never feels good
natured, not even after his dinner.
Solid flour puddings are always doubtful. They are too hean
for this climate, unless made a very important part of the dinner.
Desserts require to be fruity,—fruity in substance, fruity in flavor.
We do not condemn all pastry, but in puddings and pies, the more
fruit and less paste, the better.
Fruit alone makes a very good dessert; and when in the season,
and plentiful, a very cheap one. Apples, grapes, melons, pears,
and peaches, are all fine for dessert, and can be used singly, or
combined, according to means, and occasion.
Nuts, with apples, are excellent in winter; but nuts should never
be put on the table alone,—they are not only indigestible, but wilt-
out juicy fruit as an accompaniment, unpalatable. A dish of ap-
ples, or oranges, will be found a very welcome addition to a des-
sert composed of any kind of pie or pudding in which fresh fruit
is not an ingredient, such as plain rice, corn starch, custard, and
the like.
Bread and butter, apple-sauce, and a cup of tea, winds up a
family dinner very nicely, on washing or any other day, when it is
not convenient to have anything else.
But whatever your dessert is composed of, be careful to have it
put upon the table with due ceremony. Children are great observ-
ers of small matters of etiquette, and quickly notice the difference
between company, and family manners. Do not, because "there
is no one present," allow it to be huddled upon the table, amidst >
confusion of meat and vegetables, without changing the plates, or
the knives and forks, and brushing off the table cloth. Go through
"all the motions." A little ceremony in families is a good thing;
it preserves the respect of the members for themselves and each other; it prevents the familiarity which breeds contempt, and teache*
children how to behave away from home. If circumstances require a degree of hurry which compels you to waive ceremony, apologi*'
as you would to friends, were they present, and request the other members of the family to proceed as usual.
But be sure, young housekeepers and young mothers, not N


• PASTRY. 143
relinquish your pies and puddings, it is one way of appealing to,
and winning the hearts of husbands, and children. Moreover,
acquire the practice, and as a general rule make them yourself.
There are very few servants that can be trusted with the use of
the materials required, or who can make the same article twice alike.
It is also a privilege which a good wife and mother will not like
to forego, to compound the particular dish of which husband and
children are so fond, and which they will always remember in con-
nection with her kind heart, and skillful hand, as long as they live.
Who that has lived to man's or woman's estate, but remembers
something which " mother " used to make, the like of which no one
could make or ever will again, and in nineteen cases out of twenty
it is some especial pie or pudding.
POTATO PIECRUST.
Put a tea-cupful of rich sweet cream, to six good sized potatoes
after they have been well boiled, and mash fine. Add salt to
taste, and flour enough to roll out the crust. Handle it as little as
possible. It is better not to put crust at the bottom of a pie if
the fruit is very moist, for it will be clammy from the moisture, but
let the under crust only cover the rim of the plate. Prick the up-
per crust to let out the steam, else the juice will run over. This
paste is excellent for apple dumplings, or meat pies, and may be
eaten by the most fastidious dyspeptic.
PUFF PASTE.
Take four ounces of the best wheat flour, four ounces of sweet
butter; divide the butter into three parts; take one of the three
pieces and rub it into the flour with the hand, till well mixed;
th en stir in a table-spoonful of water, and form with a spoon into
a very stiff paste; put it on a marble table or a very smooth board,
and roll it out once each way; fold the four ends inwards, and roll
first lengthways, and then sideways; spread on half the remaining
butter in little pieces, sprinkle with flour, fold and roll as before;
spread on the rest of the butter and repeat the process; now fold
and roll twice, and put it away to cool for ten minutes. Roll out
the paste very thin, and it is ready for whatever use required.


144 PASTRY.
CRUST FORRAISES PIES.
Take two ounces of lard, two ounces of butter; put both togeth-
er into a stcwpan with a tea-cupful of water to boil; mix it with
one pound of sifted flour while it is boiling hot, first with a spoon
and then with the hand. Roll out as other crust for pies.
SUET CRUST FOR MEAT PIES.
Take the fibre from eight ounces of soft beef suet, and pound it
to a soft mash; mix it with one pound of fine flour; then make the
crust in the same way as for puff paste, using the pounded suet in-
stead of butter. It may be used for a pie at once, without setting
it aside to cool.
MINCE PIES.
Mince pies are not healthful, and one batch in a season is quite
sufficient. A shin of beef boiled down till very tender, one pound
of nice clear beef suet chopped very fine, a table-spoonful of salt,
six pounds of greening apples peeled, cored and chopped, three
pounds of raisins stoned, three of currants carefully cleaned, one
pound of brown sugar, a cup of maple syrup, half a pound of cit-
ron, shredded, half a pound of candied lemon peel, a quart of the
best cider. This mixture makes rich pies, but mince pies are noth-
ing if not rich. These are also particularly fine in flavor. In-
stead of cider, some persons put in a quart of Madeira wine, and
to little brandy; but it is better not to use alcohol in food when it
can be avoided.
ENGLISH MINCE PIES.
Three and a half pounds of good chopped beef, three and a half
pounds of suet, three and a half pounds of raisins, three and a
half pounds of currants, seven pounds of apples, chopped, one
pound of candied citron, two pounds of sugar, one ounce of nut-
megs, four quarts of good cider, one pint best vinegar, salt, a pint
of golden syrup. Half the raisins should be stoned and chopped,
the other half left whole.
The quantity, of course, may be reduced or increased; for ex-
ample, by giving five, or seven pounds of beef, to fourteen pounds


PASTRY. 145
of apples. Fven this proportion added to the others makes splen-
did pies. To our taste, the proportion of suet is altogether too
large, one pound, especially if a shin of beef is used, being am-
ple to secure rich pies. No common spices, such as cloves, or All-
spice, should be employed.
MRS. D.'s MINCE PIES.
Five pounds of beef, three of apples, one of suet, two of raisins,
two of currants, one tea-spoonful of salt, two of cloves, two of
mace, two of cinnamon, two of allspice, one tumbler of brandy,
one cup of wine, two pounds of sugar, one pint of molasses.
SQUASH FIE.
Having pared the squash and removed the seeds, stew it till soft
and dry, then pulp it through a colander. Stir into the pulp
enough sweet milk to make it thick as batter; spice with ginger,
cinnamon, nutmeg, or whatever is liked; sweeten with sugar, and
add four well-beaten eggs for each quart of milk used. Fill a
pie-plate lined with crust and bake for about an hour.
CUSTARD PIES.
Very nice custard pies are made with two eggs, and two large table-spoonsful of corn starch to a quart of milk; sweeten and
spice to taste; add also salt; the corn starch should be mixed
smooth with milk and the eggs beaten up in it, then thin out with
more milk; sweeten, season, pour into pans lined with paste, and
grate nutmeg over the top.
APPLECUSTARD PIES
Grate, or stew to a pulp, twelve large apples; to this add a tea-
spoonful of salt, sugar, nutmeg, three eggs well beaten, a pint of
cream or milk, and a table-spoonful of melted butter, the grated
rind of two lemons and the juice of one; pour the mixture into
plates lined with rich paste, and arrange strips in a network over
the top; bake a light brown, and sift over them powdered sugar.
LEMON pie.—1.
One lemon, one orange, one sour apple, all peeled, seeds taken
7


146 TABTRY.
out, andslicedthin; putthem in a sauce pan with one teacupfulof water, and stew till soft; set aside to cool, and add half a tea-
cupfulof sugar, same of molasses, and a table-spoon heaping full
of flour; this makes one pie the size of a large dinner plate.
LEMON- FTE.—2.
One cup of hot water, one table-spoonful of corn starch, one cap
of white sugar, one table-spoonful of butter, juice and grated rind
of one lemon. Cook for a few minutes; add one egg, bake with a
top and bottom crust. This is for one pie.
11111 may-s lemon- cream pie.The juice and grated rind of one lemon, one cup of white sugar,
the yolks of two eggs, three table-spoonsful of sifted flour, milk to
fillthe plate. This makes a large pie, and should bemade with
an under crust, but not any top crust. Bake until nearly done,
then take from the oven,and pour overit a frosting made of the
beatenwhites of the two eggs, and two table-spoonsful of powder-
ed sugar, then set back in the oven,and brown lightly. One of
the bestpies evereaten.
SWEET APPLE PIE. Pies made of sweet apples used in precisely the same way as
pumpkins, omitting the ginger and adding a little lemon, if liked,
for seasoning, are betterto the taste of some than pumpkin pie
itself. Fare cut, and stew the apples. If cooked in a covereddeep earthen or other dish in the oren, they are better.Strain
through a colander, add a little milk, cream is better.If there be
no eggs to spare, stir in a handful of flour, or about a spoonful toa pie. Sweeten to taste.
GREEN APPLE PIE.1.
Grate raw, six good apples, add a copyof sugar, three table-
spoonsfhl of melted butter, four eggs, a little lemon juice, a few
dried currants, and a little spice; line plates with a paste, fill and
bake without an upper crust. One or two tea-spoonsful of brandy
may beused in the pie if desired.


PASTRY. 147
GREEN APPLE PIE.—2.
Take ripe and rather tart apples such as pippins, russets or
greenings; pare, core, and cut them into very thin slices, fill the un-
der crust, throw over them slices of fresh lemon, cinnamon, and
plenty of white sugar; lay on the upper crust and bake in a mild
oven.
ENGLISH APPLE PIE.
Lay some paste crust round the sides of a deep dish; quarter
the apples and take out the cores. Put in a thick layer of apples,
cover with half the sugar you intend for your pie, some lemon
peel grated fine and a few cloves; then put in the rest of the ap-
ples and sugar, and add a little lemon juice; boil the cores and
peelings of the apples in water with a blade of mace, until they
are soft, then press it through a colander; boil it with sugar, and
pour it in the pie with a little quince or marmalade. Put on the
upper crust and bake.
FRUIT PIES.
Fruit pies should be eaten fresh and baked in tolerably deep
earthen platters. Their excellence consists in a small quantity
of pastry and a large amount of fruit and sugar. Line the dish
with good paste, leaving half an inch to project over the edge.
Fill with fruit, and cover thickly with sugar; no space is needed
for fresh small fruit pies. Put on a lid of puff paste, and bring
the outer edge of the under paste up and over it, moistening
slightly with cold water, so that it will fasten down tight. This
prevents the juice from boiling out. Notch the edge and center.
cherry, plum, or gooseberrt pre. (English method.)
Make a good crust and lay a little around the sides of a deep
dish. Cover the bottom with sugar, and lay in the cherries,
plums, or gooseberries whole, sprinkle sugar over the top and
bake in a moderate oven.
WHORTLEBERRY PIE.
Wash and pick over the berries, place them an inch thick on the


148 PASTRY.
under crust, cover them thickly with sugar, put on the upper crust
and bake half an hour. Other berry pies, such as blackberry and
raspberry, are made in the same way. They require no spice; but
we think whortleberries are greatly improved by having a few red
currants, or the juice of a lemon sprinkled among them. Sift
powdered sugar over all fruit pies before serving.
PUMPKIN PIES.
Take a small pumpkin, or half of a large one, stew long and
slowly, then strain it, after peeling, and cutting it in small pieces.
Mix with this quantity of pulp, one quart of sweet milk, three eggs,
and two table-spoonsful of corn starch mixed first smooth with a
little of the milk. Salt, sugar, and ginger must be put in to taste.
A large cup of sugar is about right; one nutmeg. The ginger is
indispensable to a genuine pumpkin pie. If part cream can be
used the pie is much richer, as well as more delicate in flavor.
Bake with an under crust only. N
COCOANUT PIE.
For three pies one quart of milk, five eggs, one grated cocoa-
nut. Beat the eggs and sugar together to sweeten, and stir into
the milk when hot; then add the cocoanut and spice. Put it in a
rich paste, and bake twenty minutes.
GRAPE PIE.
Pop the pulps out of the skins into one vessel, and put the skins
into another. Then simmer the pulp a little and run it through a
colander to separate the seeds. Then put the skins and pulp to-
gether and they are ready for jugging, or for pies. Pies prepared
in this way can hardly be distinguished from plum pies.
RHUBARB PIE.
Take off the thin skin, cut the stalks in small pieces, add a little
flour, place it in the pie. When the paste is done remove the top
crust and add sugar and butter, mixing it thoroughly with the rhu-
barb. Put the top crust on and serve warm. A little nutmeg may
be grated over the top of the fruit before putting on the crust, if
it is relished.


PASTRY. 149
MOCK APPLE PIE.
Two soda crackers, one egg, one cup of sugar, and one of
water, the juice and yellow rind grated of a lemon. This a good
recipe for Spring use.
DRIED APPLE PIES.
Wash the apples in two or three waters, and put them to soak
in rather more water than will cover them, as they absorb a great
deal. After soaking an hour or two, put them into a preserving
kettle with the same water, and with the thin peel of one or two
lemons, chopped fine. Boil tender; when they rise, press them
down, but do not stir them. When tender, add sugar, and boil
fifteen or twenty minutes longer. Dried apples, soaked over night,
are made tasteless, and are mashed up by being stirred. When
cooked, stir in a little melted butter, some cinnamon, and powdered
cloves. It is important that the apples should be of a tart kind.
DRIED PLUM PIES.
Soak the plums, and stew them gently; season them with spice
and sugar to taste; put a puff paste on to the plate; then put a
layer of the plums, stewed; roll out a piece of paste thin, cover
them, add another layer of plums, and cover for the last time.
You may have as many stories to your pie as you choose.
CORN MEAL PIES.
Stir a small tea-cupful of very fine ground Indian meal into two
quarts of boiling milk; when nearly cool add four beaten eggs,
and sweeten to taste, like a custard, adding spice and orange peel,
if desired. Bake with a crust like custard pie.


PUDDINGS.
BUFFALO PUDDING.
A quart of flour, two tea-spoonsful of baking powder, a table-
spoonful of maizena, a salt spoon of salt, a piece of butter the size
of a small egg, and cold water; mix the baking powder with the
flour thoroughly, put in the salt and maizena, and mix to the con-
sistency of drop cake. Have the butter melted and stir into the
mass. In berry time, drop a part of this mixture in a tin pail, or a
steamer if you have one, which has been buttered, then put in a
layer of berries doing up with batter. In the winter, chopped
apples, dried currants, or any kind of dried fruit are an excellent
substitute. Zante currants will not require previous soaking, but
common garden fruits will. Steam the pudding for one hour and
a half, and serve with liquid sauce. A pudding can be steamed in
a tin pail, by inverting and old tin cup, and setting the pail upon
it in the pot. Be sure that the water boils and keeps boiling, and
that the pail is covered tight by its lid. This pudding contains nei-
ther milk nor eggs, yet, if properly made, it will be thought by the
best judges to possess both. When mixed with milk however, it
is whiter than when mixed with water.
ENGLISH APPLE PUDDING.
Make a paste of a pint of sifted flour, a quarter of a pound of
finely chopped beef suet, a little salt, and cold water. Line a
pudding bowl, fill with tart apples cut in quarters. Sprinkle a lit-
tle sugar on the top, cover with paste, and boil an hour and a quar-
ter. Turn out, and serve with a sweet liquid pudding sauce, spiced
with lemon, and ginger. /


PUDDINGS. 151
APPLE PUDDING.—1.
Stew six large apples, pared and cored, in six table-spoonsful of
water with the rind of a lemon. When they are tender, beat them
to a pulp and stir with them four ounces of brown sugar, a cup of
cream, two well-beaten eggs, and a tea-spoonful of lemon juice.
Put it in a dish lined with puff paste, bake it, and when done stick
chips of candied citron and lemon peel in the top.
APPLE PUDDING.—2.
Peel six apples, take out the core, leaving the apple whole, fill
them with sugar, place them in a pudding-dish, pour over them a
batter, prepared as for a batter pudding. Bake an hour in a mod-
erate oven.
APPLE PUDDING.—3.
Prepare six apples as for sauce, and mix with them two ounces
of melted butter, two well-beaten eggs, bread crumbs, a little
cream, nutmeg, sugar. Bake in small cups, turn them out and
serve with sifted sugar.
apple pudding.—4.
Pare and chop half a dozen good sour apples. Butterapudding-
dish and put in a layer of grated bread half an inch thick, add
small bits of butter; put in a layer of chopped apples, with sugar
and nutmeg, and repeat till the dish is full. Pour over the whole
a tea-cup of cold water, and bake thirty minutes. No sauce.
poor man's pudding.
Take some stale pieces of bread, pour boiling water over them,
and cover down tight. When they have absorbed the water, and
become soft, mash them to a pulp. Mix in one table-spoonful of
corn-starch, one egg, a cup of milk, a little salt, some sugar, and a
few currants cleaned by rubbing in a colander with some flour.
Bake in a dish with a few small pieces of butter on the top, and a
little nutmeg grated over. It is good hot or cold, and when cold,
will turn out, and cut like an English cheese-cake. It is also inex-
pensive.


152 PUDDINGS.
VICTORIA PUDDING.
Take half a pound of mashed potatoes, half a pound of grated
carrots, half a pound of grated bread, half a pound of sugar,
quarter of a pound of suet, half a pound of currants or raisins,
three well-beaten eggs, a little nutmeg, cinnamon, lemon peel and
salt. Stir all well together; boil four hours and serve them with
sauce.
SARATOGA PUDDING.
Take one pint and a half of milk, two eggs, and a small table-
spoonful of flour; mix the flour with cold milk to the consistency of thick cream; boil the rest of the milk, and pour, boiling hot,
upon the flour, stirring all the time; add a salt-spoonful of salt,
sugar to your taste, and, when cool, two eggs well beaten; have
ready a buttered dish, pour the whole into it, grate lemon-peel or
nutmeg over it, and bake thirty-five or forty minutes. It should
be out of the oven fifteen minutes before serving. It is delicious
to eat cold with fruit.
INDIAN FRUIT PUDDING.
Make a batter of a pint of hot milk and enough corn meal to
make it stiff, add a little molasses and a tea-spoonful of salt; then
mix in a pint of sweet apples chopped, or a pint of huckleberries.
Tie it in a wet cloth, leaving room for it to swell, put it in boiling
water, boil three hours and serve with sweet sauce.
SNOW PUDDING.—1.
Take half a pound of the pulp of roasted apples, carefully sep-
arated from the skin and core, half a pound of powdered lump
sugar, and the whites of two eggs. First beat the eggs to a very
stiff froth, then add by degrees first the sugar and then the ap-
ples; beat all together for an hour, until, when taken up in the
spoon, it stands quite stiff. With the yolks of the two eggs make
a sweet custard for the bottom of the dish, and build the snow up
by spoonsful to any height you please. Savoy cakes and sweet-
meat likewise laid in the dish are an improvement.


PUDDINGS. 153
SNOW PUDDING.—2.
The juice of three lemons, one cup of white sugar, whites of
threeeggs, half package gelatine. Let the gelatine stand half an
hour in a pint of cold water, then throw off' that, and add a pint
of boiling water. Beat the eggs and sugar well, then add the
lemon-juice and gelatine, and beat till it looks like snow.
bird's nest pudding
Peel and core eight tart apples; in each hollow stuff sugar and
a blade of mace, or a little cinnamon; make a batter of a pint of
flour, a spoonful of corn-starch, a large tea-spoonful of baking
powder, milk, or water, and a table-spoonful of melted butter.
Mix almost as thick as drop cake, pour over the apples, and bake
three-quarters of an hour. Eat with sauce.
To make itricher pudding, stew the apples first, but gently, and
hot so as to break them, stuff them with sugar, and citron, pour
over a sweet custard, and bake. Boil it two or three hours and
serve with wine sauce.
WASHINGTON PUDDING.
Scald and pulp the apples, add well-beaten eggs, one egg for
each large-sized apple, an ounce of butter in pieces, a little cream,
candied or grated lemon peel, sugar, and a table-spoonful or more
of brandy; bake in a thin paste, in a mild oven.
FRUIT PUDDINGS.
One quart of flour, two tea-spoonsful of good baking powder,
and a little salt. Mix to the consistency of drop biscuit, with cold
milk or water, add two table-spoonsful of melted butter. Butter a
mould or a small tin pail, and lay it in a layer of the batter, then
a layer of any kind of fresh small fruit, alternating them until the
vessel is filled. Cover tight and steam an hour and a half. Eat
with sweet liquid sauce. This is excellent without either milk or
eggs.
FIG PUDDING.
Half a pound of bread crumbs, half a pound of figs, six ounces
7*


154 PUDDINGS.
of moist sugar, four ounces of suet, two eggs, a little nutmeg,
and a tea-cupful of milk; the figs and suet to be chopped very'
fine, and all well mixed together; to be boiled in a mould for four
hours, and served with sweet sauce; it is good fried in slices next
day, with pounded sugar sifted over it.
ENGLISH ROLL PUDDING.
Boll out half an inch thick a paste made of suet chopped fine,
flour, water, and a little salt. Spread over it preserves of any
small kind—damsons, currants, berries, or the like. Dust a little
flour over it, roll up, wet and pinch the ends tight, and tie in a cloth
which has been wet with cold water and well floured. Boil or
steam one or two hours, according to size, and eat hot with rich
liquid sauce.
CITRON PUDDING.
Half a pound of butter, half pound of sugar, well beaten to-
gether, half pound of citron cut fine, five eggs, and grated orange
peel to taste. Bake in puff paste half an hour.
MINNDS'S FRUIT PUDDING.
Mix a pound of red currants, stemmed, with an equal quantity
of raspberries, have ready bread and butter in slices; place a layer
of bread and butter in the bottom of a buttered pudding dish ; then
a layer of fruit, covered thickly with sugar, then another layer of
bread and butter, and so on till the fruit is used up, and the dish is
full. A thick layer of fruit and sugar should complete the top.
Bake slowly for an hour, and serve in the same dish. It is de-
licious and wholesome.
little bread puddings. (Birthday).
Steep the crumb part of a baker's six cent loaf, in a pint of milk,
until it is soft and warm. Beat up two eggs with some sugar, an
ounce of butter warmed, a little essence of lemon, and a little
cream, or table-spoonful of condensed milk. Add quarter of a
pound of Zante currants, well cleaned and floured. Pour into
buttered cups, grate nutmeg over them, and bake half or three
quarters of an hour. Serve with pudding sauce.


PUDDINGS. 155
CHERRY PUDDING.
One pint of bread crumbs, one cup of sugar, four eggs, a quart
milk, grated lemon rind, a little powdered cinnamon, and salt.
Mix thoroughly, butter a mould, and spread in a thick layer of the
preparation, and then a layer of cherries, then another layer of
bread, etc., and one of cherries, alternately until it is filled. Close
tight, and steam for two hours. Eat with sweet liquid sauce.
Blackberries may be used instead of cherries.
INDIAN HUCKLEBERRY PUDDING.
Take a quart of boiling milk and water, stir into it Indian meal
enough to make a stiff batter. Add a little salt, a small cup of
chopped suet, a little molasses, and a pint of huckleberries. Boil
one hour and a half in a bag, leaving room to swell. Eat with
sweet liquid sance.
Two eggs and half a teaspoonful of soda may be used instead
of suet, and the butter, in that case made a little thinner. This
makes a more delicate pudding.
LITTLE BATTER PUDDING%Make a smooth batter with four fresh eggs, four table-spoonsful
of flour, and a quart of new milk. Fill little buttered cups, and
stick in chips of candied citron, or lemon peel. Bake, and serve
with wine sauce.
LEMON PUDDING.
Soak together the juice and peel of two lemons, the peel to be
rubbed off with lumps of sugar, six ounces of loaf sugar pounded,
except what has. been used for the lemon peel, a good sized tea-cup
ful of grated bread crumbs; beat up four eggs leaving out two of
the whites, melt three ounces of fresh butter and mix all together.
Edge, and .trim a dish with puff paste, pour in the mixture, and
bake in a quick oven three quarters of an hour.
ORANGE PUDDING.
Pound in a mortar three ounces of fresh butter and four ounces
of lump sugar; grate in the rinds of two Seville oranges, also the


156 PUDDINGS.
whole of a large, or two small apples. When thoroughly mixed
add three eggs well beaten. Spread it to the thickness of half an
inch on puff paste. Bakequickly.
ARROWROOT PUDDING.
Mix four spoonsful of arrow root with a teacup of new milk,
then boil nearly a quart of milk and stir in the arrowroot. When
almost cold add two well-beaten eggs, two ounces of good butter
in pieces, two ounces of pounded sugar, and a little grated nutmeg,
stir all together and bake it a quarter of an hour or more, in a
buttered dish.
linnte's apple pudding.
One pint of bread crumbs, six tart-apples chopped fine, a little
finely chopped suet, one egg, juice and rind of one lemon, and a
little salt mixed to the consistency of drop cake, with milk or milk
and water. Boil in a buttered bowl or well floured bag an hour
and a quarter, and serve with sweet liquid sauce flavored with nut-
meg.
aunt mary's plum pudding.
Three quarters of a pound of grated bread, half a pound fresh
beef suet, chopped fine, half a pound of apples chopped fine, half
a pound of currants, same of chopped raisins, four eggs, one pint
of milk, a table-spoonful of brandy, another of sherry, a small cup
of sugar, a salt-spoon of salt. Boil in a bag four hours, eat with
rich sweet sauce.
APPLE AND SAGO PUDDING.
Peel and core as many apples as will set into the dish in which
the pudding is to be baked; fill the cavity in the cored apples with
ground cinnamon and sugar. Take as many dessert spoonfulof
sageas you have apples; mix it with a little cold water, and add
as much boiling water as will be required to fill the pudding dish;
stir it all the time till it begins to thicken; then cover it up and let
it stand about two hours, until the sago swells. Turn it into the
dish, set it into a rather hot oven, and bake it one hour. Serve
with sugar and cream.


PUDDINGS. 157
BAKED INDIAN PUDDING.
One quart of milk scalding hot, one cup of Indian meal, one
half cup of molasses, a piece of butter the size of an egg, a small
tea-spoonful of salt, a small tea-spoonful of ginger, a large tea-
spoonful of cinnamon. Wet the meal with cold water, and pour
the boiling milk on it to scald it. Add one egg when cold, before
baking. Bake one hour and a half.
BOILED RICE PUDDING
Pick and wash very clean in cold water, four ounces of rice;
add six ounces of raisins and mix them equally through the rice;
place them in a pudding bag, leaving sufficient room for the rice
to swell; boil two hours, and serve it with melted butter, sugar,
and grated nutmeg upon it.
RICE PUDDING.
To one quart of milk put a cup of rice, and simmer slowly until
it is thick and the rice perfectly tender. Then stir in a table-
spoonful of butter, three of sugar, and three yolks of eggs while
it is hot, with salt to taste. Pour it in a shallow pudding dish lin-
ed with rich paste, and bake a light brown. To the whites of the
three eggs, add six table-spoonsful of powdered sugar and the juice
of a lemon, (the rind should have been grated into the rice before
baking,) beat it up, cover the top of the pudding, and put it back
in the oven five minutes.
PORTUGUESE RICE PUDDING
Boil half a pound of rice in water until it begins to open, then
strain it from the water, and boil it slowly with a quart of boiled
milk, half a pound of loaf sugar, and the peel of a lemon; when
the rice is sufficiently boiled, remove it from the fire and take out
all the lemon peel; stir it until it becomes cool, then add four eggs
that have been well-beaten (stirring it air the while) and a wine-
glassful of orange-flower water; when these ingredients have been
properly mixed, pour the whole into a flat dish, and, when cold,
cover it with cinnamon powder. This is a birthday dish in Portu-
gal; as famous there as plum-pudding is in England.


PUDDINGS. 159
and flavor it; pour it in a buttered mould and boil it again to
make it turn out; serve with wine sauce.
SAGO PUDDING.
Wash and pick five table-spoonsful of sago, and boil it in a
quart of milk with a stick of cinnamon until soft. Mix in six
table-spoonsful of powdered loaf sugar, one table-spoonful of but-
ter; when cold add two well-beaten eggs and a little nutmeg. Stir
well together and bake in a buttered dish three quarters of an
hour.
TAPIOCA PUDDING.
Put a teacup of tapioca and a tea-spoon of salt into a pint and
a half of water, and let it stand several hours where it will be
quite warm, but not cook. Peel six tart apples, take out the cores,
fill them with sugar, in which is grated a litttle nutmeg and lemon-
peel, and put them in a pudding-dish; over these pour the tapioca,
first mixing with it a table-spoon of melted butter and a little cold
milk. Bake one hour. Eat with sauce.
ICE CORNSTARCH PUDDING.
Take the cream from a quart and a pint of milk after it has
stood a few hours, or long enough to "raise." Set it away in a
cool place, and mix with a little of the cold skimmed milk four
heaping table-spoonsful of corn starch, and two beaten eggs.
Place on the fire meantime a quart of the skimmed milk, in a thick,
lined saucepan, and when it comes to a boil, mix rapidly and
smoothly with it the eggs and corn starch, allowing it to boil up
once. Pour into a mould or small oval dishes which have been
wet with cold water to prevent sticking. A little salt is an im-
provement. Set away in a cool place, and it will turn out clear
and quivering. Eat with the cream taken from the milk and pow-
dered sugar. This is a cheap, easily made, and delicious summer
dessert.
BOILED YANKEE PLUM PUDDING
Three cups of flour, two thirds of a cup of molasses, an egg-size
of lard, one cup of chopped raisins, a small tea-spoonful of salt, a


160 PUDDINGS.
coffee-cup of milk, a small tea-spoonful of soda. Boil in a form
or a bag made of thick cloth, or steam three hours. To be eaten
hot with a liquid sauce, or butter and sugar.
MRS. CROLY'S CHRISTMAS PLUM PUDDING.
One pound of raisins, one of currants, one of bread-crumbs,
half-pound of suet chopped fine, eight eggs, one quart milk, one
tea-cup sugar, one nutmeg, quarter pound candied citron, quarter
candied lemon cut in strips, salt, and other spices to taste. Boil
slowly four hours, and eat with rich sauce. This is delicious.
BAKEDPLUM PUDDING.
Take two quarts of milk, ten soda crackers, eight eggs, one
pound of stoned rasins, spice to suit, and sweeten with sugar; a
little butter. Bake from two to three hours.
PRUNE OR DAMSON PUDDING.
Take two well beaten eggs, a quart of milk, sufficient flour to
make a batter, a little salt, and three spoonsful of ginger. Mix
the milk in gradually with a pound of prunes; put it in a pudding
bag and boil it an hour or more. Serve with melted butter poured
over it.
ENGLISH PLUM PUDDING.
One pound of the best raisins stoned, and chopped a little on a
paste board; one pound of currants washed and picked, quarter of
a pound of candied lemon peel; quarter of a pound of candied
citron, cut up in strips; quarter pound of the best Jordan almonds
blanched and chopped; one pound of beef suet picked and chopped
fine; half pound of flour, and quarter pound of biscuit powder;
half pound of moist sugar; nutmeg and mixed spices to taste;
half a teaspoonful of carbonate of soda, and half a teaspoonful of
salt; eight eggs, well beaten, yolks and whites separately; and a
gill of old ale. Then take a little milk in a saucepan, and put
into it half a pod of vanilla. Let it simmer on the hob, with the
lid closed until the pod is quite soft. Take out the pod and mince
it small, put it in a mortar with a little of the milk, and bray it
until it is reduced to a paste; return it to the milk and pour all


PUDfenros. 161
into the pudding. Just before putting the pudding into the basin
or mould, give it a very good stir and mix in a gill of good brandy.
It will take eight hours to boil.
PLUM PUDDING WITH SNOW.
Mix together a pound and a quarter of flour, half a pint of
sweet cream, a pound of stoned rasins, four ounces of currants,
four ounces of mashed potatoes, five ounces of brown sugar, and a
gill of milk. Work thoroughly together, season it, mix eight
table-spoonsful of clear snow very quickly throughout the mass;
put the pudding in a bag and boil four hours. Two table-spoonsful
of snow are equal to an egg in any pudding.
SUET PUDDING.—1.
One small cup of chopped suet, one cup of molasses, one cup
of chopped raisins, one cup of sour milk, half a tea-spoonful each
of cloves, cinnamon and nutmeg, one teaspoonful of soda. Stir
this thick with flour; put in a pudding bag, leaving room for it to
rise, and boil three hours. It will be quite light.
SUETPUDDING.—2.
Mix half a pound of finely chopped suet, two well-beaten eggs,
salt, and half a pound of Zante currants in one pint of milk; make
it a thick batter with flour, then mix in another pint of milk and
boil it two hours. Serve with wine sauce.
EXHIBITION PUDDING.
Mix together a quarter of a pound of finely chopped suet, a
quarter of a pound of stoned raisins, two table-spoonsful of flour,
two table-spoonsful of sugar, three well-beaten eggs, the grated
peel of a whole lemon, and a little nutmeg. Boil three hours.
LEICESTERSHIRE HUNTING PUDDING.
Mix together half a pound of chopped suet, three-quarters of a
pound of currants, a quarter of a pound of raisins stoned and
chopped, a pound of flour, a tumbler of milk, two gills of brandy,
four beaten eggs, a cup of sugar, and some grated lemon peel. Boil
it two or three hours, and serve with wine sauce.


162 PUDDINGS.
BREAD PUDDING. 1.
Take the crumbs of stale bread, pour over it one pint of boil-
ing milk, and set it by to cool. When quite cold, beat it up very
fine with two ounces of butter, sifted sugar sufficient to sweeten
it, grate in half a nutmeg, and add half a pound of well washed cur-
rants; beat up three eggs separately and mix them up with the rest,
adding, if desired, a few strips of candied orange peel. All the
ingredients must be beaten up together for about half an hour, as
the lightness of the pudding depends upon that. Boil it an hour.
Serve with wine sauce.
BREAD PUDDING.—2.
One pint of nice fine bread crumbs to one quart of milk, one
cup of sugar, the yolks of four eggs beaten, the grated rind of a
lemon, a piece of butter the size of an egg. Bake until done,
but not watery. Whip the whites of the eggs stiff, and beat in a
tea-cupful of sugar in which has been stirred the juice of the lemon.
Spread over the pudding a layer of jelly, or any sweetmeat you
prefer. Pour the whites of the eggs over this, and replace in the
oven and bake lightly. Eat cold with cream.
CHESTER PUDDING.
Two ounces of butter, four ounces of white sugar, one and a
half ounces of almonds, blanched and pounded, (six bitter, twelve
sweet) the juice of one lemon, and the peel grated, the yolks of
four eggs. Put all this in a stewpan over the fire, and stir it till
it nearly boils, then pour it into a pie dish lined with light pastry,
and bake it. The whites of the eggs to be beaten up into snow,
and put over the pudding. Just before it is taken out of the oven,
strew a little pounded sugar over it.
MRS. STOWE'S BREAD AND FRUIT PUDDING. v
Take thin slices of white bread, nearly fill a buttered mould
with layersof bread and layers of fruit alternately; beat four eggs,
mix them in a pint of warm milk, and pour it over the bread and
fruit. Boil it twenty minutes, and serve with white sauce.


PUDDINGS. 163
AN editor's favorite pudding.
Butter thinly sliced bread, and place it in a deep dish; between
every layer sprinkle Zante currants, well cleaned, and, if you
please, chipped citron. Beat three eggs well, add them to a pint
and a half of milk, and a pinch of salt; pour over the bread, and
bake slowly, with a cover on, three quarters of an hour; then take
the cover off and brown. Eat with sauce. Instead of the currants
and citron, marmalade may be spread thickly upon the bread, and
the bread cut into small oblong pieces, to make marmalade bread
and butter pudding. Bake half an hour.
SALLY LUNN PUDDING.
Scoop out a piece from the under side of a Sally Lunn cake
without injuring the upper crust, and replace it. Put the cake in-
to two basin that will just hold it, pour boiling milk over it, let it
soak for three hours, and turn it out; mix one egg, well beaten,
with a glass of white wine and a little spice and sugar, and having
removed the piece previously cut out, stir in these ingredients, still
taking care not to break the crust, and replace the piece. Butter
the basin you boil it in, and if not full, fill it with bread and crumbs,
and boil three quarters of an hour.
NURSERY PUDDING.
Stew four pounds of rhubarb with one pound of brown sugar,
moisten quarter of a pound of arrowroot with cold water, then stir
it into the boiling rhubarb. It is best eaten cold, with milk or
cream. The children like this pudding.
DANDY PUDDING.
One quart of milk, yolks of four eggs, three table-spoonsful of
corn-starch; sweeten to taste; scald the milk, and when very hot,
stir in the starch, previously dissolved in cold milk. Add the eggs
with the starch; stir until it thickens well. To be boiled in a pail,
set in a kettle of boiling water. Pour, when done, into a pudding-
dish. When quite cold, pour over it a frosting, made of the beat-
en whites, with a table-spoonful of white sugar to each egg.
Flavor both the frosting and pudding with extract of lemon or


164 PUDDINGS.
vanilla. Set the pudding in the oven, and brown the frosting a
delicate color. The colder when eaten, the better.
ICE PUDDING.
Boil one pint and a half of new milk with one tea-spoonful of
isinglass. Beat five eggs and mix them with the milk as you would
for custards. Take a tin mould with a cover, oiled, not buttered,
and line it with candied fruits, such as plums, green gages, etc.
Then pour the custard in very gradually, so that the fruit will re-
main at the bottom. Put on the cover and bury the mould in ice
for the whole day, only turning out the pudding at the moment it
is wanted.
THE DEACON'S APPLE INDIAN PUDDING.
One pint of scalded milk, one-half pint of Indian meal, one tea
cup of molasses, tea-spoonful of salt, six sweet apples cut in thin
slices; bake three hours.
CORN PUDDING.
Twelve ears of corn, one quart of milk, two eggs, table-spoon-
ful of sugar, one of flour, two tea-spoonsful of salt. Bake four
hours; serve with butter and sugar.
LITTLE CURRANT DUMPLINGS.
A pint of flour, quarter of a pound of fresh beef suet chopped
fine, a salt spoon of salt, a quarter of picked and clean Zante
currants, one egg, and milk, or water enough to mix to the con-
sistency of drop biscuit. Boil in dumpling cloths, three quarters
of an hour, a table-spoonful to a dumpling. Serve with sauce.
SMALL AND LIGHT PLUM PUDDING.
Soak three ounces of the grated crumb of a stale loaf in a gill
of boiling milk, and mix in four ounces of finely minced suet, an
ounce of dry bread crumbs, ten ounces of stoned raisins, a little
salt, the grated rind of an orange and three eggs, leaving out one
white; put no sugar in it. Boil the pudding two hours or more,
and serve with very sweet sauce.


PUDDINGS. 165
THE POET'S PUDDING.
Well sugar any summer fruit, and fill a deep tart dish with layers
of it alternated with thin slices of the inside of a light stale loaf;
let the upper layer be of fruit, and if it is a dry kind, sprinkle
over it a dessert-spoonful of water or a little lemon juice. Rasp-
berries, currants, or cherries will not require this. The sugar must
be used according to the sweetness of the fruit. For a quart of
ripe green gages, split and stoned, five ounces will be sufficient.
Bake in a quick oven about half an hour.
THE PASTOR'S PUDDING.
Wash and pare some rhubarb stalks, cut them into short lengths
and put a layer of them in a deep dish, with one or two spoonsful
of sugar; cover evenly with thin slices of a roll, then add a thick
layer of fruit and sugar, then one of bread, then one of rhubarb,
and then cover with a thick layer of fine bread crumbs mixed with
a table-spoonful of sugar. Pour over a little clarified butter, and
bake thirty or forty minutes. Good apples sliced, sweetened and
flavored with nutmeg and lemon rind, and covered with well but-
tered slices of bread, make an excellent pudding of this kind.
Black currants may also be used, leaving out the butter.
BOILED INDIAN PUDDING.
A quart of sour milk, half a cup of molasses, a cup of raisins, a
cup of chopped suet, a tea-spoonful of saleratus, and meal enough
to make it stiff.
PLAIN INDIAN PUDDING.
Seven table-spoonsful of sifted Indian meal, scalded with boil-
ing water until the quantity is thoroughly wet; add three pints of
new or skimmed milk, cold, two thirds of a cup of molasses, little
salt, four eggs. Some persons think a little chopped suet improves
it. Place it in the oven, with a moderate heat, and bake it slowly
three hours. After being in the oven a half hour stir it from the
bottom, as that is apt to thicken at first. Eat with butter.
NANTUCKET CORN PUDDING.
Take two dozen ears of young corn, husk, and grate or pound


166 PUDDINGS.
it fine; add three pints of new milk, cold, one half tea-cup of
brown sugar, a little salt, two soda crackers pounded fine, six
eggs; put it in the oven, with a moderate heat and bake three
hours. Eat with butter.
MRS. howttt's pudding.
Butter lightly on both sides, some evenly cut slices of roll, or
of light bread freed from crust, and spread the tops thickly and
evenly with orange marmalade. Prepare as much in this way as
will cover the surface of the pudding without the edges of the
bread overlaying each other, as this would make it sink to the bot-
tom of the dish. Pour in a custard of two well-beaten eggs, new
milk, a pinch of salt, and two ounces of sugar. Flavor with
French brandy only. Let it stand an hour, then place it carefully
in an oven and bake it until it is set, and no longer. Too fierce a
heat will spoil it. The bread should be a light, clear brown, and
the custard under it smooth and firm.
BOILED APPLE DUMPLINGS.
Select apples that will cook quickly, pare and core them, leav-
ing the apple whole. Prepare a plain paste, roll the crust about
quarter of an inch thick, cover each apple with it, and then steam
them about an hour; if you boil them instead of steaming them,
make the paste of suet, put them in boiling water, and boil an hour.
BAKED APPLE DUMPLINGS.
Select smooth, even-sized apples; peel, core them, and fill the
cavities with sugar, and a little cinnamon. Divide your paste into
as many parts as you have apples. Boll each one out square, and
inclose the apple in it, slightly wetting the edge, to make it stick.
Bake them in a shallow pan, and eat with a dry sauce made of
butter and sugar beaten together.
APPLE FRITTERS.
Beat three eggs very light, then stir in one tea-spoonful of salt,
one table-spoonful of sugar, the grated rind of half a lemon and
the juice, one pint of milk, one half pound of chopped apples, one
half pound of sifted flour; stir it well together, and fry in lard,
or can be baked on a griddle as pancakes.


PUDDINGS. 167
LEMON DUMPLINGS.
Mix with ten ouncesof fine bread crumbs,half a pound of beefmet, chopped fine, a large table-spoonful of flour,the grated rinds
of two small lemons, or one very large one, four ouncesof pound-
ed sugar, or if wished very sweet, more; three largeor four small
eggs beaten and strained. Divide these into four equal portions,
tie in well-floured cloths, and boil an hour.


PUDDING SAUCES.
MAPLE SUGAR SAUCE.
Take half maple sugar and half light brown sugar, boil them
together with a little water, clarify the syrup with an egg, strain it
and melt a small piece of butter in it. All maple sugar, or all
common sugar can be used. It is very good on puddings.
CHERRY SAUCE.
Take ripe cherries, mash them with the meat of the pits in their
own juice until tender, pulp through a sieve all that will pass, add
wine and sugar, and spices if desired, and boil until it is of the con-
sistency of thick cream.
HARD SAUCE.
This is made simply by stirring together to a light cream two
cups of pounded loaf sugar to half of a large cup of sweet butter.
It may be flavored according to taste. For cream and plain bat-
ter pudding it may be thinned with a few spoonsful of boiling wa-
ter and flavored with vanilla. Nutmeg is the best flavor for apple
puddings. For rice puddings a little lemon juice or wine may be
added.
SWEET LIQUID SAUCE.
One table-spoon of flour mixed smooth with cold water, a pinch
of salt, piece of butter the size of a hickory-nut, half a cup of sugar,
and a little maple or other syrup. Stir into this mixture hot wa-
ter enough to make a pint bowl of sauce; boil all up, and grate in
lastly a little nutmeg.
AN EXCELLENT PUDDING SAUCE.
Beat up, as for hard sauce, white sugar with butter, until very


PUDDING SAUCES. 169
light, in the proportion of half a cup of butter to one of sugar;
flavor with essence of lemon or bitter almonds. Fifteen minutes
before serving, set the bowl in a pan of hot water on the range,
and stir it till hot. It will raise in a white foam to the top of the
bowl.
WINE SAUCE.
Take half a cup of butter and two cups of sugar, beat them to-
gether and mix in slowly a cup of wine; melt all over steam but
do not stir it while melting.
BRANDY SAUCE. •
This can be made the same as wine sauce, or as follows: Heat
over steam in a covered saucepan half a pint of brandy, beat two
eggs, and beat together to a cream two cups of sugar, and half a
large cup of butter; stir the eggs into it, add also the brandy, mix-
ing quickly and thoroughly. Keep it in hot water until needed.
ROSE HIP SAUCE.
Take rose hips, open them and take out the seeds, soak them
and boil them to a paste, pulp them through a seive and stir them
in boiling wine with sufficient sugar, until of the consistency of
thick cream.
LEMON BRANDY.
This is used for flavoring sweet dishes. Fill a wide-necked bottle
with very thin rinds of fresh lemons, cover with good brandy, and
after two or three weeks strain off the spirit and cork it for use. A
few apricot kernels are sometimes blanched and added with the
lemon peel to give a good flavor.


DESSERT DISHES. 171
rolling out; cut it round, lay in your preserve or apple, which must
be dry; turn over the paste, to join a half circle; nip the edge
with the thumb and finger, to confine the preserve; dip the hand
in water, pass it lightly over the paste, then sift sugar thick upon
them, and bake in a quick oven.
Use about four eggs to a pint of new rich milk. Flavor the milk
byputting six young laurel leaves, or grated lemon peel into it,
before beginning to make the custard, and leaving them in until it
is done; sweeten the milk with an ounce or more of sugar accord-
ing to taste. Beat up the eggs thoroughly with sugar and add the
milk to it boiling hot. Place all in the saucepan, and stir it over a
slow fire until it begins to thicken. Then remove it from the fire
and continue stirring it until it is of exactly the right thickness.
Turn it out immediately and keep stirring it until it is cool.
BOILED CUSTARD.
Put one quart of milk over the fire; when it steams up, add the
yolks of nine eggs and four table-spoons of sugar, well beaten
together. Stir the mixture well till it thickens. Remove it from
the fire, and set away to cool. Add flavor and salt to taste. To
make it extra nice, beat up the whites of the eggs with some ex-
tract of lemon and sufficient powdered sugar to make it stiff. Di-
vide it over the custard cups.
APPLE CHARLOTTE.
Make a nice syrup; cut up your apples very fine, and boil them
in the syrup with a peel of a lemon, till perfectly transparent;
when done, put it into a large tumbler, or a mould, and the next
day it will be solid; turn it into a glass dish and pour over it a
rich soft custard; if you choose, put a whip and some bits of cur-
rant jelly on the top.
CHOCOLATE KISSES.
One pound of sugar, two ounces of chocolate, pounded toge thcr
and finely sifted; then mix, with the whites of eggs, well beaten
to a froth. Drop this on buttered paper, and bake slowly.


172 DESSERT DISHES.
LEMON SPONGE.
Soak half an ounce of gelatine in a pint of water for an hour,
then add a quarter of a pound of loaf sugar, the rind and juice of
a large lemon; put in a pan and simmer on the fire until the ge-
latine is dissolved; strain it into a large pitcher, let it remain until
it is quite a jelly, when the white of an egg must be added, and
the whole whisked thoroughly well for an hour; put into moulds
previously rinsed in cold water. When turned out it should look
like snow.
CHOCOLATE CREAM CUSTARDS.
I Scrape quarter of a pound of the best chocolate, pour on it a
tea-cupful of boiling water and let it stand by the fire until entire-
ly dissolved. Beat six or eight eggs light, leaving out the whites
of one or two; stir them by degrees into a quart of sweet milk
alternately with the chocolate, and three table-spoonsful of white
sugar. Put the mixture into cups, and bake ten minutes.
APPLE CUSTARD.
Select half a dozen sour apples, peel and core them, and cook
them in half a tea-cup of water. When they become a little ten-
der, take them out, place them in the pudding dish, sugar them
and pour over them a mixture of six or eight eggs, well-beaten
with four spoonsful of sugar and three pints of milk. Bake them
for about half an hour.
RASPBERRY CUSTARD.
Take three gills of raspberry juice, and dissolve in it a pound of
white sugar, mix it with a pint of boiling cream, stir until quite
thick, and serve in custard glasses.
RICE CUSTARDS.
In a pint and a half of sweet milk, boil two ounces of ground
rice; mix with it four ounces of sugar, four ounces of cream, an
ounce of grated cocoanut, and bake in a mild oven.


DESSERT DISHES. 173
STRAWBERRY, OR APPLE SOUFFLE.
Stew the apples with a little lemon peel; sweeten them, and lay
them pretty high round the inside of a dish. Make a custard of
the yolks of two eggs, a little cinnamon, sugar and milk. Let it
thicken over a slow fire, but not boil; when ready, pour it in the
inside of the apple. Beat the whites of the eggs to a light froth,
and cover the whole; throw over it a quantity of pounded sugar,
and brown it of it fine brown. Any fruit made of a proper con-
sistency will do for the walls. Strawberries when ripe, are delicious.
SWEET SOUFFLE.
Take a pint of milk and as much flour as will come to a thick
paste, over the stove; keep stirring it all the time; add six yolks
of eggs and a pinch of salt, as much sugar as you like. Beat six
whites of eggs to a froth; stir them altogether. Put it into a quick
oven a quarter of an hour before it is wanted. Glaze it with
white sugar, and send quickly to table. It may be made with
ground rice. The rind of a lemon, grated, or lemon juice, gives it
a nice flavor.
SUPERIOR OMELETTE SOUFFLE.
Twelve eggs, four heaping table-spoonsful of sugar, six of
flour, one quart of milk. Boil the milk, stir the yolks of eggs,
sugar, and flour together, add them to the milk, and let it stand
hot but not boil. One hour before it is to be eaten, beat the
whites to a stiff froth, stir them into the mixture and bake in a
quick oven. Flavor to taste.
ORANGE CREAM.
Pare and squeeze two oranges on a cup of finely powdered
sugar, with half a cup of water. Add four well beaten eggs and
beat all together some time. Strain the whole through flannel in-
to a saucepan; set it over a gentle fire, and stir it one way until
thick and scalding hot, not boiling, or it will curdle. If lumps of
sugar are rubbed on the oranges before they are pared, the flavor
may be extracted; or they may be grated. Serve as custard in
jelly glasses.


174 DESSERT DISHES.
LEMON CREAM.
Take a pint of thick cream; the yolks of two eggs well-beaten;
a cup of white sugar, and the rind of a lemon cut thin; boil it
up; then stir it until almost cold; put the juice of a lemon in a
dish and pour the cream upon it stirring well until cold. Serve
in a large glass dish, or in custard cups, either alone or with sweet-
meats.
VANILLA CREAM.—1.
Boil a stick of vanilla in a pint and a half of rich new milk, un-
til it is highly flavored, take out the vanilla and sweeten the milk
to taste. Beat up thoroughly the yolks of six eggs, and the white
of one, and gradually mix in the milk, stirring them all the while.
Then cook the cream until it is thick enough. If the vanilla be
carefully dried it will serve several times provided it is good.
VANILLA CREAM.—2.
Make a jelly of isinglass with the proportion of one ounce to a
pint of water. Get a strong flavor of the vanilla in a little milk,
with sugar enough to sweeten one quart to taste; mix the isinglass
jelly, the flavored milk, and one pint of good cream, and pour
them into a mould to set. The isinglass jelly should be made in
time to get cold before it is wanted for the cream, in case there
should be any sediment to cut from it.
ITALIAN CREAM.
Take one pint of cream, and half pint of milk; make it hot,
sweetening it to taste, and flavoring it with lemon peel. Beat up
the yolks of eight eggs; beat up all together, and set it over a
slow fire to thicken. Have ready an ounce of isinglass, melted
and strained, which add to the cream; whip it well, and pour it
into the mould.
TEA CREAM.
Boil two drachms or more of green tea in a quart of milk, after
several minutes strain it, add the well-beaten yolks of three eggs,
quarter of a pound of powered sugar; boil it to reduce it to one
half, strain it again and serve when cold.


DESSERT DISHES. 175
ROCK CREAM.
Boil a tea-cupful of good rice in sweet milk till soft, sweeten it
with powdered loaf sugar, and pile it up high on a dish. Lay on
it, here and there, square pieces of currant jelly, or any kind of
preserved fruits; beat up very stiff the whites of four or five eggs,
and a little powdered sugar, flavored with orange flower water or
vanilla, then add to it a teaspoonful of cream, and drop it over
the rice, giving it the appearance of a rock of snow.
CHARLOTTE RTJSSE.—1.
Make first a pint of custard—two eggs to the pint of milk—
then dissolve a box of gelatine in a pint of water, and let it
boil as in making jelly. Strain each into the same vessel—a tin
pan is the best—and stir it gently all the while, until it gets cold.
In the meantime, take a quart of cream, season with vanilla,
sweeten with a pound of sugar and churn it to a froth. Skim the
froth and stir it into the mixture as soon as it begins to thicken.
CHARLOTTE RUSSE.—2.
Boil one ounce of gelatine in two tumblers of milk, and boil-
hard. Beat the whites and yolks separately of six eggs, adding to
the yolks half a pound of loaf sugar, and stir them into the boil-
ing milk long enough for them to thicken like a rich custard; then
stir in the whites, beaten to a stiff froth. Season with vanilla.
Whip a pint of rich cream to a stiff froth, and stir into the cus-
tard. When cold, arrange your cake in the mould and pour in the
mixture. Set it on ice.
ETJGEXIE RTJSSE.
Whip a pint of cream to a sponge froth. Pound half a stick of
vanilla with sufficient sugar to sweeten it; melt half an ounce of
isinglass and add all together to the cream. Plums and strawber-
ries, or other fruit are then laid round a plain mould, the vanilla
cream poured into the middle, and when cold the whole turned out.
MERINGUES.
Beat the whites of five eggs to a strong froth, mix in by degrees


176 DEBSEBT DISHES.
a table-spoon and a half of sifted sugar, then drop the mixture
with a spoon on floured or sugared writing paper, put them into a
very cool oven and let them remain until the outside is firm to the
touch; when cold scrape out any remaining moist parts from the
inside, fill them with whipped and flavored cream or with preserve,
and join two together putting the flat sides upon each other.
LUCY STONEiS BREAD MERINGUE.
To a pint of nice, fine bread crumbs, put a quart of sweet milk,
one cup of brown sugar, the yolks of four eggs beaten, the grated
rind of a lemon, and a piece of butter the size of an egg. Bake
until stiff, then take it out and pour over it the whites of the eggs,
beaten to a froth, with a tea-cup of powdered sugar and the juice
of the lemon. Return to the oven, brown it lightly, and you will
have a delicious " company," padding, which may be eaten cold,
with or without fruit or cream.
ALMOND BLANC MANGE.
Break an ounce of isinglass in small pieces, wash well, pour on
a pint of boiling water; the next morning add a quart of milk;
boil till the isinglass is dissolved, and strain. Put in two ounces
of blanched almonds powdered; sweeten with loaf sugar, turn
into a mould, and stick thin slips of almonds all over it. Dress it
with whipped cream.
TAPIOCA BLANC MANGE.
In a pint of milk soak half a pound of tapioca for an hour.
Boil till tender, sweeten, and pour it into a mould. When cold
turn it out, serve it in a dish with jam round it and a little cream,
or flavored with lemon or bitter almond without jam or cream.
ARROWROOT BLANC MANGE.
Mix three well filled up table-spoonsful of arrowroot with a little
milk. Boil one pint and a half of rich, new milk, sweeten and
flavor to taste; pour it on the arrowroot, mixing them well, and
stir the mixture over a slow fire until it is thoroughly cooked and
thickened, taking care that it does not burn. Pour it into a jelly
shape, and do not turn it out until the next day.


DESSEBT DMHES. 177
RICE FLOCB BLANC MANGE.
Boil one quart of milk, teaaoa it to your taste with sugar and
rose-water, take a table-spoonful of the rice flour, mixit very
smooth with cold smile; add this to the other milkwhile it is bod-
ing, stirring it well. Let all boil together about fifteen minutes,
stirring it occasionally; then pour it into moulds, and put it by to
cool.
WHOLE RICEBLANC MANGE.
Put four ounces of whole rice in one quart of sweetmilk. Boil
it slowly for a long time, and flavor with lemon peel, cinnamon,
and sweeten to taste. Put it into a mould, tie it down close, and
boil half an hour in a saucepan of water, taking care that the wa-
ter does not get into the mould. When cold, turn it out of the
mould on to a dish; place any kind of jam you like around it, and
serve with custardor cream.
GROUND RICEBLANC MANGE.
Put half a pound of ground rice into two quarts of new milk,
with a little cinnamon and lemon peel, and boil all together till
quite thick, stirring it well. When it is thoroughly boiled, take
out the cinnamon and lemon peel, and pour into a wetted mould;
when quite cold, turn out of the mould, pour some fruit syrup
round it in the dish. Serve with cream and sugar.
REDROBIN.
Put a pint of water into a stewpan, throw in one pound of lump
sugar, and boil till it becomesthick, then add two pounds of tart
apples peeled and cored, and the rind of a lemon cut thin, boil all
together till it is quite stiff; stir it often. Pour it into a mould,
and when cold turn out. Serve with a custard, or it is very good
without.'
LOVE APPLES.
Make some blanc mange of maizena, in the proportion of four
table-spoonsful of maizena, to two eggs and a quart of milk.
While still warm, pour it into semi-circular moulds, the size of
8e


178 . DESSERT DISHES.
half an egg, taking care first to dip the moulds in cold water, to
prevent sticking. When cold, t urn out, stick the halves together
with a little gum and sugar water, so as to form shining balls.
With a little brush and extract of cochineal then tinge one side
carefully, and arrange on a dish, in a pyramid, with apple, quince,
or currant jelly in the interstice, and white sugar sifted over the
whole. Nicely managed, this makes a very pretty and inexpen-
sive dish.
MASKED TARTS.
Line small tart-pans with puff-paste, and place in each half an
apple which has been boiled tender, in a rich syrup. Bake a light
brown and, when done, dilute quince jelly, or jam, with a little of
the syrup, and mask the apple with a spoonful of it. Sift over
white sugar.
FRUIT TARTS.
Line your pans as for masked tarts; fill with any kind of jelly,
preserve, or jam, and cover with a lattice of pastry. Glaze with
white of egg, bake a light brown, and sift over powdered sugar.
APPLE TART.
Scald eight or ten large apples; let them stand till they are cold,
and then take off the skins. Beat the pulp as fine as possible,
with a spoon; then mix the yolks of six eggs, and the whites of
four; beat all together very fine, put in some grated nutmeg,
and sweeten to your taste. Melt some good fresh butter, and beat
it till it is of the consistency of fine thick cream; then make a
puff-paste, and cover a tin patty-pan with it; pour in the ingredi-
ents, but do not cover it with the paste. When it has baked a
quarter of an hour, slip it out of the patty-pan, on a dish, and
strew over it some sugar, finely beaten.
APPLE MERINGUE.—1.
Prepare six large, tart apples, as for sauce. While hot, put in a
piece of butter the size of an egg. When cold, add a cup of fine
cracker crumbs, the yolks of three eggs well beaten, a cup of sweet
milk or cream, a little salt, and nutmeg and sugar to taste. Bake


DESSERT DISHES. 179
I
in a large plate, with an under crust of rich paste and a rim of
puff paste. When done, take the whites of the eggs, half a large
tea-cup of white sugar, and a few drops of essence of lemon; beat
to a stiff froth, pour over, and put back in the oven to brown
lightly.
APPLE MERINGUES.—2.
Scoop out the core from six apples, and fill them with quince
marmalade; stew them until tender in half a pint of water, with
some sugar, some lemon-peel, and a little more marmalade. Lay
the apples in a dish with the liquor. Beat up to a strong froth the
whites of four eggs, flavoring them with orange flower water and
sugar to taste. Cover the apples with this whip, and bake them half
an hour.
APPLE SNOW.
Peel, core, and quarter a dozen Spitzenberg apples, and stew
them gently, with a cup of water, white sugar sufficient to sweeten,
and a little cinnamon; when reduced nearly to a pulp, turn into a
dish. Make a soft custard of a quart of milk, the yolks of four
eggs, a little sugar, and extract of lemon; when it is cold, lay it
over the apples, and whip up the whites of the eggs with a quar-
ter of a pound of powdered sugar, and heap lightly on the top.
APPLE MARMALADE.
Pare twenty pounds of pippin apples, make a syrup of ten
pounds of sugar, boil the apples sufficiently in it to mash, take
them out, beat them fine, put them back, cut six oranges into small
pieces, and boil all together, stirring it till done.
BAKED APPLES.
There is nothing better for a simple ordinary dessert than plain
baked apples. Wash the apples, and place them whole without
peeling in the baking dish sprinkled with sugar, with a little water
added for sauce and bake until quite soft. A good way is to cut
out the stem, leaving a little cavity; fill this with sugar and place
three layers in the dish, the stem end up. Sprinkle over some
more sugar, add a little water and put a slice of lemon over each


180 DESSERT DISHES.
apple in the top layer; first, slightly squeezing the juice over the
apples. Water enough may be used to supply a sauce, although
they are delicious with cream if that can be obtained. Sweet ap-
ples are usually much preferred for baking instead of tart ones,
though this is in some degree a matter of taste.
STEWED APPLES.
Make a clear syrup of half a pound of sugar to one pint of wa-
ter. Skim it; peel and core the apples without injuring the
shape. Let them be in cold water till the syrup is ready, to which
add the juice of a lemon and the peel cut very fine. Quarters of
oranges may be boiled in the syrup instead of apples.
APPLE CREAM.
Boil rich, well-flavored apples till soft, rub the pulp through a
hair sieve, mix in sugar; when cold stir in sweet cream and serve
cold.
DRIED APPLES STEWED.
Wash the pieces, soak several hours, boil in sufficient water to
cover them, over a slow fire; when nearly done add sugar. They
are better flavored with a few dried quinces or peaches. Orange
peel or lemon is excellent for flavor.
STEWED PIPPINS.
Pare and quarter golden pippins, remove the core, stew them
over a slow fire with sufficient sugar to sweeten, the juice and
rind of a lemon and a little water, let them cook till very tender.
GINGER APPLES.
Take Newtown Pippins, pare, core, and throw them into cold wa-
ter to preserve their color. Take a pint of water, and half a
pound of sugar to every pound of fruit. Place it on the fire in a
stew pan and bring it to a boil before the fruit is put in. Now
take the apples out of the cold water and put them in the syrup;
and add one ounce and three quarters of cleaned ginger, for each
pound of fruit. Let them boil till they become clear, an hour or
less. If not used immediately, put them in a jar closely covered
down, and set in it cool, dry place. They will keep some time.


DESSERT DISHES. 181
FLOATING ISLAND OF APPLES.
Bake or scald eight or nine large apples; when cold, pare them
and pulp them through a sieve. Beat this pulp with sugar, and
add to the whites of four or five eggs previously beaten, with a
small quantity of rose water, or essence of lemon; mix this into
the pulp a little at a time, and beat it until quite light. Heap it
up on a dish, with Savoy cakes, and jelly under, and around it.
APPLE SNOW BALLS.
Take six apples pare and quarter them and cut out the cores
completely. Place the quarters together in the shape of the ap-
ple before, and in the cavity made by removing the core put a
clove and a slice of lemon peel. Have six small pudding-cloths
at hand, and half pound of rice, and cover the apples severally,
one after the other in an upright position, with rice, tying them up
tight. Then place them in a large saucepan of scalding water,
and let them boil for one whole hour. On taking them up, open
the tops, and intermix with the fruit a little grated nutmeg, with
butter and sugar to your taste.
COMPOTE OF APPLES.
Boil a sauce pan of clarified sugar, half sugar and half water on
the fire; skim it, have ready the apples pared, cut in halves, and
cored, drop them in the syrup and let them boil very slowly. Take
them off when done, and let them cool; if the syrup is too thin,
give them another boil.
NINA'S APPLE CREAM.
Take two pounds of apples, pare and core them, slice them into
a pan, add one pound of loaf sugar, the juice of three lemons, and
the grated rind of one. Let these boil about two hours. Turn it
in the mould and serve it with boiled custard, or cream.
MOTHER'S "SURPRISE."
Take a square loaf of baker's bread, cut into thin slices, (crust
and all,) and butter them. Peel, core, and cut up sufficient of
nice baking apples in proportion. Take a pie dish, line it with


DESSERTDISHES. 188
TO MALEA TRIFLE.
Make a boiled custard not very thick and let it cool. Break in
pieces some Naples hiscuits, some macaroons in halves, add ratifia
cakes, cover the bottom of a dish with them, and wet with white
wine; pour the custard over them, and put a syllabub over it. It
can begarnished with currant jelly, and if convenient with flowers.
GOOSEBERRY OE APPLE TRIFLE.
Scald the fruit, pulp it through a sieve, and add sugar to taste.
Make a thick layer of this at the bottom of the dish. Mix a pint
of milk, a pint of cream, and the yolks of two eggs, scald it over
the fire, stirring it well; add a small quantity of sugar, and let it
get cold. Then lay it over the apples, or gooseherries, with a
spoon, and put on the whole a whip made the day before.If you
use apples, add the rind of a lemon grated.
RHUBARB TART.
Pareoff the thin skin, and cut it in small lengths, stew them an
hour very slowly; to one pint of rhubarb add, while simmering,
a syrup of sugar, and a little water; when done let it cool, then
make it into tarts.
ICING FOR TARTS.
Beat the white of an egg with a quarter of a pound of powder-
ed sugar, and flavor with two spoonsful of almond, or lemon ex-
tract, stir them together one wayMil the mixture is quite thick, and
then lay it on the tarts with a feather or a bunch of feathers, then
let the tarts stand in a mild oven until hard, but not long enough
to becomediscolored.
COMPOTE OF RHUBARB.
Take a pound of the stalks after they are pared, and cut them
in short lengths, have ready a quarter of a pmt of water boiled
gently for ten minutes, with five ounces of good lump sugar, or six
ounces if the fruit is very tart; put it in and let it simmer for
about ten minutes.
/


184 DESSERT DISHES.
COMPOTE OF RED CURRANTS.
Make a syrup of a pint of water and five or six ounces of lump
sugar, boiled ten minutes. Simmer a pint of currants, freed from
the stalks, from five to seven minutes. They are an excellent ac-
companiment to a pudding of batter, custard, bread or rice, or to
boiled rice. A compote of raspberries may be made in this way,
or raspberries may be mixed with the currants.
COMPOTE OF GREEN CURRANTS.
Make a syrup of half a pint of spring water and five ounces of
lump sugar boiled together ten minutes. Strip a pint of green
currants from the stalks, and simmer them in the syrup five min-
utes.
COMPOTE OF GREEN GOOSEBERRIES.
Make a syrup of half a pint of water, and five ounces of good
lump sugar broken fine, boiled together gently for ten minutes, and
skimmed. Simmer gently in this syrup for eight or ten minutes a
pint of gooseberries freed from tops and stalks and well washed
and drained; these composites will only keep good two or three days;
transparency of the fruit will be increased by using more sugar in
the syrup.
COMPOTE OF PEACHES.
Pare them, and remove the stone, boil gently until tender, take
them off and put them in cold water. Then put them in clarified
sugar, add a little boiling water, set them again over the fire, and
when done enough, pour them out into dishes.
CHERRY CHEESE.
Take the stones from twelve pounds of cherries, break the stones
of part of the cherries and blanch the kernels; take these with the
fruit and three pounds of loaf sugar, put into a kettle, and boil all
gently till the jam becomes quite clear; pour into small and rather
shallow pots, and keep in a dry place.


186 DESSEET DISHES.
fruit until they can bepressed through a sieve, weigh the pulp and
and boil it over a brisk fire half an hour, add half a pound of sugar
for each pound of fruit, again boil it quickly, stirring and skim-
ming, from fifteen to twenty minutes; cherries,if used, should bestewed tender apart, as they require twolonger time than other sum-
mer fruits.
A NICE AND CHEAP DESSERT.
Cook a teacup of rice very thoroughly, putting in water first,
afterwards milk, and a little salt. When it is done to a jelly, add
a table-spoonful of currant-jelly, or half a teacup of any fruit-
juice, that is of a bright color; and put it over the fire a few min-
utes. Turn it into a mould, to cool; and eat with sweetened
cream, or cream and dry white sugar.
ANOTHER. 1
Tie a cup and a half of rice, which has beenwell washed, in a
bag with a few raisins. Allow plenty of room to swell, and boil
an hour or more. Turn out, and pour over it some boilling syrup,
in which a small piece of butter has beenmelted.
LOPPEEED MILE.
A delicious summer dessert consists simply of milk which has
thickened, take it out quivering, like custard, and eat with cream
and white sugar. It must not beallowed to whey, as it is then not
loppered but sour milk. It is thefavorite dishin Germany.
STRAWBERRIES.
It is not necessary to urge upon any one the eating of this de-
licious fruit; everybody, man, woman, and child, anticipates the
season with pleasure. But we should like to urge upon all who
possess a few feet of ground the wisdom of cultivating a "straw-
herry patch." So great a gilt, so profusely bestowedin return for
a little labor, ought to beshared by the poorest. We hope the
time will come when fruit will beso plentiful and so cheap that it
can bepicked-by the weary, thirsty traveller on the roadside.
Why should not apple-trees, cherry-trees, plum-trees, peach-trees,
and pear-trees beplanted along the unsightly fences, hiding them.


DESSERT DISHES. . 187%
and supplying God's good gifts, without money or price, to those
who need them? The man who shall first endow his farm in this
way will, at small cost, become a public benefactor, and establish
a claim to immortality. But to return to strawberries: this is so
perfect a fruit, so exquisite in flavor, so excellent in quality, that
cooking, or manipulation of any kind, rather impairs than improves
it. A little white sugar and cream is the only addition that can
be made, and even this is a concession to our unnaturally sweeten-
ed and perverted palates, rather than to the necessities of the case.
As for strawberry pie, strawberry dumpling, strawberry pudding,
and the whole range of dishes in which strawberries are cooked,
they should be stricken out of every housekeeper's list, with a sin-
gle reservation in favor of " strawberry cake," in which, however,
the strawberries are not cooked, and which is so great a pet with
the male as well as female part of every household, that we dare
not say a word against it, even if it was not one of our own special
weaknesses.
STRAWBERRY SHORTCAKE.
Mix dough as for soda buscuit; that is to say, one quart of sift-
ed flour, piece of butter size of an egg, two tea-spoonsful of
cream of tartar, one of soda, a pinch of salt, and sweet milk to
form a soft dough. Put cream of tartar in the flour, and soda in
dry also, and, when thoroughly mixed, roll out half an inch thick
and bake in a shallow pan fifteen or twenty minutes; have ready
two quarts of fresh, fine strawberries; split the cake, place half
the strawberries between and cover thickly with white sugar and
cream; put the other half on the top and cover in the same way;
send to the table immediately. This is the method of making at
the finest city restaurants.
FRUIT FOR DESSERT.
Add a little water to the white of an egg, and beat it well; dip
the fruit in and immediately sprinkle it all over with powdered
sugar. Then leave it for four or five hours, and serve with cus-
tard, loppered milk, or ice cornstarch pudding. Large and fair
bunches of red and white currants make a charming dish in this
way. Strawberries, blackberries, cherries or raspberries, are ei-
ther of them suitable.


188 DESSERT DIHIIEH
BUMMHR FRUITS MIXED.
Take fine,fresh strawherries, white and red currants, and
white or red strawherries; strip them carefully from the stalks,
and heap them high on a dessert dish in layers, strewing each lay-
er with sided sugar. Before serving lay thick cream entirely over
the fruit, and gently stir them with a spoon when served. Some
use instead of cream two wine-glasses full of Sherry, Madeira or
any other good white wine. Either currants or strawherries by
themselves, are good, prepared in this way.
RHUBARB, OR PIE PLANT.
This is one of the greatest of spring luxuries, though the quan-
tity of sugar required to beused with it renders it rather expen-
sive. Remove the stringy part and cut up into small slices eitherfor stewing or pies, no spaceis required, but sugar may beput in
as long as your conscience will let you, and a handful afterwards.
QUINCES FOR THE TABLE.
Bake them; remove the skin, slice them and servewith cream
and sugar.
APPLE PiqUE.
Peel and stew some apples, but do not let them break. Placethem in a glass dish half full of syrup, and put a piece of currant
jelly on the top of each apple.
TOMATOES.
Thesecan beeaten raw, when ripe, with salt, pepper and vine-
gar or sugar. By pouring boiling water on them, the skin can betaken off, then cut them in pieces and cover them with powdered
sugar.
A DESSERT OF CHESTNUTS
Boil Spanish chestnuts very soft and pulp them through a sieve.
Beat the whites of eggs with pounded whitesugar, to a thick froth
pile the chesnuts in a dish, and cover thickly with the whip, just
beforestirring.


DESSKKT DISHES. 189
LEMON PASTE TO KEEP.
To one pound of butter, put one pound of loaf sugar, six eggs
(leaving out the whites of two,) the rind grated, and the juice of
three lemons. Put all in a pan, and let simmer till the sugar is
dissolved, and it thickens to the consistency of honey. Put it into
pots, and close them air tight.
LEMON FLAVOR.
When lemons are plenty procure a quantity, cut them into thin
slices, and lay them on the plates to dry in the oven; when dry
put them into a tight bag or close vessel, in the store room, where
they are both handy and agreeable for almost anything.
TINCTURE OF LEMON OR ORANGE PEEL.
A fine flavor for cake, sauces, and the like, may be easily, and
cheaply obtained, by taking a thin rind off any lemons, or oranges,
that may be used, and putting it into a bottle half full of brandy,
or proof spirit. A few weeks will suffice to impregnate it very
strongly with the flavor.
COUNTRY ICE CREAM.
Any family having ice and milk, can make ice cream without a
freezer as follows: Scald two quarts of fresh milk,—if a little
cream be added all the better,—stirring in three table-spoonsful of
corn starch or arrow root, to give it body. These may be omitted
if not at hand. Stir well to keep from burning. Beat up four to
eight eggs, according to convenience, and pour the scalding milk
on the eggs, stirring well. When cold add sugar and essence of
lemon, or extract of vanilla, to suit the taste, and a very little salt.
Pour the cold contents into a deep tin pail, or can, holding about
three quarts; put on the cover, and set in an ordinary water pail.
Pound up ice to the size of hens' eggs and less, some, of course,
will be quite fine; pack it around the tin can, mixing in about one
pint of either medium or fine salt; pack this till it reaches nearly
to the top of the can containing the mixture to be frozen, but be
careful none enters it. Now move the tin can or pail around by
means of its bail, lifting the cover occasionally to scrape off the


190 DESSEET DISHES.
frozen cream on the inside, so that other portions may come in
contact with the freezing surface. From fifteen to twenty minutes
will he sufficient, and the dish may he served up at once or set
away, without removing from the wooden pail, in a cool place for
several hours, covered with a flannel cloth.
STRAWBERRY ICE CREAM.
Take two pounds of fresh strawherries, carefully picked, and
with a wooden spoon rub them through a hair sieve, about half
pound of powdered sugar, and the juice of one lemon; color with
a few drops of prepared cochineal; cream, one pint. When the
sugar is dissolved, ascertain that the sweetness is correct; then
freeze. This will make a quart. When fresh strawherries are not
in season, take strawherry jam, the juice of two lemons, cream, to
one quart. Color, strain, and freeze.
apple ICE.
Take nice apples, grate them, make them very sweet and freeze
them. Pears, peaches, and quinces can he done in the same way.
MOLASSES CANDY.
Boil slowly a quart of molasses, stirring occasionally. To find
when it is done, drop a spoonful of it into some cold water; if it
breaks brittle, take it off. Have some flat pans well buttered, pour
the candy hot into them, and set it aside to cool. When nearly
cool, take it from the pans and stretch it for a long time until it he-
comes a clear light color. While boiling, it can he flavored accord-
ing to taste, or mixed with nuts or pop corn. A small piece of
alum put in will make it more brittle.
t
SUGAR TAFFY.
Dissolve three pounds of sugar in a pint of water, in which half
a teaspoon of citric acid has heen dissolved; boil it, and remove the
scum. When it will crack after heing dropped in cold water take
off, and squeeze and mix in the juice of three lemons or oranges.
Boil again until thick as hefore, then pour into buttered pans, in a
thin layer. Mark it off into square blocks hefore it cools, so that
it will break regularly.


DESSERT DISHES. 191
LEMON DROPS.
Boil clarified syrup until it will crack when dropped in water;
flavor it with lemon, then pour it in small drops on buttered paper,
and set aside to get cold
CnOCOLATB DROPS.
Throw into a well-heated metal mortar, from two to four ounces
of the best quality of cake chocolate, broken small, and pound it
with a warm pestle until it resembles a smooth paste or very thick
batter; then add an equal weight of sugar, in the finest powder,
and beat them until they are thoroughly blended. Roll the mixture
into small balls, lay them on sheets of writing paper, or upon
clean dishes, and take themoff when nearly cold. While soft, thetops may be encrusted with white norfpareil comfits.
SYRUPS FOR CANDLES.To a pint of cold water put two pounds of loaf-sugar, let it dis-
solve, add the white of an egg and beat the mixture well. Put
it on the fire, when it boils up take it off and remove the scum.
Put it on the fire again, let it boil up and throw in a few drops of
cold water; take it off again and remove the scum, and so contin-
ue until no scum rises.
barley sugar, (for Children.)
Soak a quart of barley over night, in the morning boil it gently
in more water, until it becomes a clear and rather thin jelly. Add
to this two pounds of sugar, and the juice of a lemon, and boil
again, until clear and stiff, so that when poured out in buttered
plates or saucers, it will gethard. The white of an egg improves
it.


SWEET CAKES.
POUNDCAKE.
Beat six eggs to a froth, then add a pound of sugar and half 1pound of butter, beat all well together; dissolve half a tea-spoonful
of soda in half a cupof milk. Take a pound of sifted flour andrub a tea-spoonsful of cream of tartar through it with your hands;
add the eggs, sugar, and butter; stir all thoroughly together, flavor
it to your taste, and bake in a quick oven.sponge cake.—1.
Three eggs well beaten, one cup of white sugar, one cup of sifted
flour, a teaspoonfulof cream tartar, half a teaspoonfulof soda,both put in one cup with two tea-spoonsful of sweet milk, and dis-
solved. Beat the cake very thoroughly, then add a half tea-spoon-
ful of extract of lemon. Bake in quick oven. This is good enough
for a party, yet not expensive.
SPONGE CAKE.—2.
Four, six, eight, or ten eggs, weight of eggs in powdered sugar,half that weight in flour. Beat the yolks ten minutes, mix them
well with sugar, and one tea-spoonful of essence of lemon. Beat
whites separate, and stir in last.
ALMOND SPONGE CAKE.
Ten eggs, one pound of sugar, half pound of flour, a few drops
of lemon. When these ingredients are well beaten, add half-pound
of sweet almonds, blanched, and pounded in a white mortar or
stout bowl. To blanch them—that is, skin them—pour boiling


SWEET CAKES. I&3
water upon them. Add a little peach extract, and bake in a brisk
oven. This is very rich.
HICK FLOUR SPONGE CAKE. ,
Make like sponge cake, except that you use three quarters of a
pound of rice flour, thirteen eggs, leaving out four whites, and add
a little salt.
MRS. V. S SPONGE CAKE.
One tumbler of flour, one of fine white sugar, five eggs, one tea-
spoon cream tartar, one half tea-spoon soda. Beat the whites of
the eggs to a froth, add the sugar, then the yolks, and lastly, the
flour; flavor with lemon, and bake to cut in squares.
A NICE TEA DISH.
This cake is very nice cut in thin slices, and layers of canned
peaches, or canned strawberries laid between, sift over the whole
powdered sugar. The same receipt makes delicious jelly cake.
A MAGNIFICENT CHRISTMAS CAKE. 1.
Two pounds of flour, two pounds of sugar, two pounds of rai-
sins, stoned and chopped, two pounds of currants, cleaned, one
pound of citron, cut in strips, one pound of butter, ten eggs well-
beaten, four teaspoons) baking powder mixed with the flour, a
pint of sweet milk, lemon, nutmeg, and allspice to taste, and a
little salt. Mix and beat thoroughly. Put in plenty of spice.
Bake four or five hours, and then ice. Trim it with holly wreath,
and branch.
CHRISTMAS CAKE.—2.
Four eggs, two cups of brown sugar, half a cup of molasses,
one cup and a half of shortening, (half butter and half lard), one
cup of milk, either sweet or sour, five cups of flour, two large
tea-spoonsful of soda, two large tea-spoonsful of ground cloves
one grated nutmeg, a tea-spoonful of cinnamon, one pound of
chopped raisins, citron. A table-spoonful of brandy improves this.
Eggs not to be beaten.


194 - SWEET CAKES.
FINE FRUIT CAKE.
Soak three cups of dried apples over night in cold water enough
to swell them, chop them in the morning, and put them on the fire
with three cups of molasses. Stew until soft, but not pulpy.
When cold, mix with them three cups of flour, a cup of butter,
three eggs, and a tea-spoon of soda. Bake in a steady oven.
This will make two good-sized pans full of splendid cake. The
apples will cook like citron, and taste deliciously. Raisins may be
added if desired, and salt and plenty of spice—allspice if liked.
* PORK FRUIT CAKE.
Take half a pound of fat corned pork, chop it very fine. Mix
it with one pound of raisins chopped, five cups of flour; one
cup of molasses, two cups of sugar, two eggs, one cup of milk or
wine, and one tea-spoonful of saleratus. Spice it with a table-
spoonful'of cloves, one nutmeg, and half a table-spoonful of cin-
namon. This will keep all winter and is better after being kept a
considerable time.
A FINE BRIDE CAKE.
Three pounds of fine flour well dried, three pounds of pounded
sugar, three pounds of fresh butter, six pounds of currants well
washed and dried, two pounds of raisins chopped fine, one pound
of sweet almonds, blanched and cut thin, one pound of citron, one
pound of lemon peel, one pound of orange peel, quarter ounce of
mace powdered and sifted fine, quarter ounce of nutmeg grated,
twenty-four eggs, and half pint of fruit syrup. First work the
butter to a cream with the hand, then beat in the sugar for quarter
of an hour. Let the whites of the eggs be beaten to a strong froth,
then mix with the sugar and butter; beat the yolk half an hour at
least, and add them; next dust in the flour, beating the cake the
whole time; and the other ingredients by degrees, and keep beating
until the oven is ready; butter the hoop, and line it also with a but-
tered paper before putting in the cake. It will take four hours
in a moderate oven.
The Almond Icing.—Beat the whites of six eggs to a strong froth,
beat two pounds of almonds (which have been pounded in a mortar)


SWEET CAKES. 195
with a little rose-water; mix the almonds and eggs lightly together,
and add by degrees two pounds of loaf-sugar pounded. When the
cake is done, lay this icing upon it, and put it in the oven to brown.
Sugar Icing.—Two pounds of sugar sifted, two ounces of fine
starch; beat the whites of five eggs to a strong froth; sift in the
sugar and starch, and beat for half an hour; lay this on the almond
icing, and spread smooth with a knife. If put on when the cake
comes out of the oven, it will be hard by the time it is cold. The
cake must be kept in a dry place until wanted for use.
CONNECTICUT ELECTIONCAKE.
Ten pounds of flour, five pounds of shortening, equal parts but-
ter and lard salted. Work shortening into flour very fine, no
knobs, then add a quart of brewer's yeast. Take enough sweet
milk to make it a little softer than biscuit. Work ita long time,
until it begins to grow light. If you see the butter round the dish
while rising do not be frightened. Let it stand and rise until it
cracks open. While it is rising, weigh five and a half pounds of
white sugar, break ten eggs in a large dish, work the sugar and eggs
together; five pounds of raisins, either seeded or chopped; 'soak
them in two gills of the best sweet cider; two table-spoonsful of
powdered mace, two nutmegs, the rind of two oranges, chopped
fine. Add citron if you choose. After the cake is raised enough,
work in all the above ingredients, and let it stand in a warm place
until it rises again. Then bake. This makes twenty large loaves.
INDEPENDENCE CAKE.
Twenty pounds of flour, fifteen pounds of sugar, ten pounds of
butter, four dozen of eggs, one quart of wine, one quart of brandy,
one ounce of nutmegs, three ounces each of cinnamon, cloves, and
mace, two pounds of citron, five pounds each of currants and rai-
sins, and one quart of yeast. Frost it, and dress it with box and
rose leaf.
NEW HAVEN COMMENCEMENT CAKE.
One pound of sugar, three quarters of butter, one of flour, one
cup of yeast, three nutmegs, two tea-spoonsful of cinnamon, and
five eggs. Set to rise over night. In the morning add a tea-spoon


106 HWEKT CAKES.
of soda, and as much chopped raisins and chipped citron as youchoose, and let it stand an hour beforebaking. A little raspher-
ry vinegar or melted currant jelly will improve it. Ice it.
pIXTM CAEE.
Take two cups of sugar, one cup of butter, one cup of milk or
butter-milk, ono tea-spoonful of salcratus or volatile salts, a gill of
brandy, a tea-spoonful of essence of lemon and sufficient flour to
make a stiff batter. Beat this well together, add half a pound of
raisins,stoned and chopped, half a pound of currants, washed and
dried by the fire, and onequarter of citron, and bake in a brisk
oven.
NEW yEARiS IHCEORY-NUT CASE.One pound of flour, one pound of sugar, three quarters pound
of butter, six eggs, two tea-spoons of cream of tartar, one of soda,
half-cup of sweet milk. Beat the cake thoroughly, and then stir
in a small measure of hickery-nuts, first, of course, taking them
from the shell. Bake in a steady but not quick oven. This is a
very fine cake.
HUCELEBERRY CAEE.
One cup of sugar, one egg, piece of butter size of an egg, half
a cup of milk, one teaspoonfulof soda, two of cream of tartar,
a tea-spoonful of any preferred essence, and sifted flour to make a
stiff batter. Put cream of tartar in the flour, soda in the milk,
and heat thoroughly. Add last a pint of dried huckleherries, and
bake in a quick oven. This is cheap and good.
I-OAF CAEE.
Stir into two quarts of flour a pint of milk, slightly warmed,
and a smalltea-cup of yeast. Place it near the fire, where it will
rise quickly. When perfectly light, work in with the hand four
beateneggs, a tea-spoonful of salt, two of cinnamon, a wine glass
of currant jelly, a grated nutmeg, and some chipped citron. Stir
a pound of sugar with three quarters of a pound of butter; when
white work it into cake; add another quart of sifted flour, and
beattho whole with the hand ten or fifteen minutes, then set it


SWEET CAKES. 197
where it will rise again. When of it spongy lightness, put it into
buttered cake pans and let them stand fifteen or twenty minutes
before baking. Add if you like, a pound and a half of raisins
just before putting the cake into pans.
NEW YEAR'SCAKE.
Three and a quarter pounds of flour, one of butter, and a half
of sugar, one pint of milk, two tea-spoons of cream tartar, one tea-
spoon of soda, caraway seeds.
APPLE CAKE.
Take one pound of white sugar, two pounds of apples pared
and cut thin, and the rind of a large lemon; put a pint of water to
the sugar and boil it to a syrup; put the apples to it and boil it
quite thick. Put it into a mould to cool, and send it cold to table,
with a custard or cream poured round it.
CURRANT CAKE.
Beat a pound of fresh butter to a cream; take one pound and a
quarter of sugar, and one and a quarter of currants washed and
picked, and beat up the whites and yolks of eight eggs; put in
the sugar by degrees, then a pound of flour and currants; add a
gill of brandy, some candied orange and citron; beat the mixture
till very light; and bake it in pans. (
FINE ALMOND CAKE.
Boil a pound and quarter of finely sifted loaf sugar to'a candy;
have ready a pound of sweet almonds well blanched and pounded,
adding a little orange-flower water while pounding to keep them
from oiling; put them in the sugar with the rind of two lemons
grated very thin and as much juice as to make it of a sharp taste.
Place this in glasses in the oven; stir them often to keep them
from candying; when a little dry put the mixture upon paper in
small cakes to harden.
LEMON CAKE.—1.
Rub one tea-cup of butter and three tea-cups of powdered loaf
sugar to a cream; beat and stir in the yolks of four eggs, add a


198 SWEET CAKES.
tea-cup of milk, the juice and grated peel of one lemon, and the
whites of the eggs; then sift in four tea-cups of prepared flour,
and bake for about half an hour in two long tins. It can be iced
to advantage.
LEMON CAKE. 2.
Beat well together one egg, a small piece of butter, flour, and
the rind of a lemon grated with sufficient lump sugar to sweeten
it. Roll them very thin, cut them into such shapes as desired, and
bake on a tin in a brisk oven.
PICNIC CASES.
One cup of sugar, one half cup of butter, two eggs, one half cup
of sweet milk, one tea-spoonful of cream of tartar, one half tea-
spoonful of soda. Mix with sifted flour to the consistency of
cookies, cut in strips, which roll in powdered sugar and twist into
round cakes. Bake a very light brown.
Mrs. Bristol's bread cake.
Four cups of light dough, two cups of sugar, one cup of butter,
three eggs, one tea-spoonful of soda, one nutmeg, raisins. This
makes two large loaves, and constitutes a fine, cheap and healthy
fruit cake.
"PORTAGE FALLS" CAKE.
Two cups of sugar, one cup of butter, three fourths of a cup of
sweet milk) four eggs, the yolks and whites beaten separately; two
tea-spoonsful of cream of tartar, one tea-spoonful of soda. Put
the cream of tartar in the milk and the soda in the flour. Beat
long and well; bake in a mould, in each section of which drop
several strips of citron. It should be iced.
POVERTY CAKE.
Two cups of sugar, two cups of sour milk, one teaspoonfulof
saleratus, piece of butter as large as an egg, spice to your taste,
mix to a batter.
snow cake.
Take half a pound of butter, half a pound of pounded loaf su-


SWEET CAKES. 199
....j of six eggs, and one pound of arrowroot. Beat
tue butter to a cream, then add the arrowroot and sugar gradually,
beating all the time; beat the six whites separately, in a basin,
and when a stiff froth, add to the mixture; put a few drops of any
sort of essence either lemon, almond, or vanilla, and beat all for
twenty minutes. Then put into a tin and bake in a moderate ov-
en, great care being taken that the outside is not burnt before the
inside is done. Some persons cut snow cake into slices before
sending it to table, having previously cut off the outside and sifted
powdered sugar over each slice.
SMALL SEED CAKES.
One cup of butter, two of white sugar, three eggs, half a cup
of seeds, and flour enough to make a stiff paste. Roll it very thin,
with sugar instead instead of flour, on the board, and cut it in
round shapes. Bake it about fifteen minutes.
CREAM CAKE.—1.
One cup of sugar, one of sour cream, two of sifted flour, two
eggs, one teaspoonful of cream of tartar, half of soda, half of
salt. Flavor with essence of almond. It is quickly made, and
delicious eaten fresh.
CREAM CAKE.—2.
Mix a quart of flour, a pint or more of sweet cream, to wet it
well, a tea-spoonful of saleratus, dissolved in a little sour cream
and bake.
CREAM CAKES.
(Outside.) Two cups of flour, half-cup of butter, half-pint cold
water. Boil the butter and water together, and stir the flour in
gradually while boiling. Let it cool; then add five eggs, a pinch
of saleratus, and a little salt. Drop the mixture on tins, and bake
in a quick oven.
(Inside.) One pint of milk, one cup white sugar, half-cup of
flour, two eggs. Beat the eggs, sugar, and flour together, and
stir them in the milk while boiling. Flavor with lemon or vanilla.
Cut a slit in the side of each cake, and put in the filling after the
cakes cool.


200 SWEET CAKES.
COENETS A CREME.
These are little cakes, made of the yolks of four eggs, three
ounces of white sugar melted in a few drops of water upon the
fire, two table-spoonsful of flour, and a little essence of lemon;
this mixture is baked very thin upon buttered pans, and then roll-
ed round into small cornucopias, and filled with a whip of cream
and a little powdered sugar.
PORTUGAL CAEE.
Take half a pound of fresh butter, a pound of fine sugar, and
four eggs, beat the mixture well till it is light and looks curdling;
flavor it with mace, add half a pound of currants and a pound of
flour; mix all together, put it in pans and bake in a mild oven.
GLEN VIS CAEE.
Take one large cup of sugar, half a cup of butter, two eggs,
half a cup of milk, half a tea-spoonful of soda, one tea-spoonful
of cream of tartar, spice, and a proportionate quantity of flour.
By using the whites only of three eggs the cake is made finer and
whiter.
WARSAW WHITE CAEE.
Take one and it half large cups of flour, mix half of it with two
table-spoonsful of melted butter, one tea-spoonful of cream of tar-
ter, and some milk; mix the other half with some milk and one
tea-spoonful of soda. Add to these a coffee cup of sugar, beat all
together and bake. The milk for cake should always be divided,
and the soda dissolved in one portion and the cream of tartar in
the other.
SOUTH CAROLINA CAKE.
One small cup of butter, two cups of sugar, three cups of flour, four eggs, half a tea-spoonsful of soda, half a tea-cupful of milk, a
little brandy, and a cup of raisins.
CIDER CAKE
One cupful of sugar, one cupful of butter, mix them together.


SWEET CAKES. 201
and break in two or three eggs; then add one cupful of flour, one
nutmeg, and one tea-spoonful of saleratus; put into it one cupful
of cider, or pour the cider foaming over it; then add two cups full
of flour; mix the whole well together, and bake it three quarters
of an hour.
CONNECTICUT COFFEE CAKE.
Two eggs, two cups of sugar, one cup of coffee (liquid), three
fourths cup of butter, three cups of flour, one teaspoonful each of
cloves, cinnamon, and nutmeg, one teaspoonful of cream of tartar,
and one half tea-spoonful of soda.
FRIED CAKES WITHOUT EGGS OR MILK.
Melt a small table-spoonful of lard in a pint of hot water; add a
heaping tea-spoonful of salt. Mix in smoothly a tea-spoonful of
soda, two tea-spoonsful of cream of tartar, and sufficient sifted
flour to make a batter; add a coffee cup of sugar, and a little
nutmeg if desired, and work the dough quickly, but thoroughly.
Roll it out thin, cut into round cakes and fry immediately.
FRIED CAKES.
Two cups sugar, two cups sweet milk, half-cup butter, two eggs,
two tea-spoonsful cream of tartar, one tea-spoon soda, a pinch of
salt, spice. Add flour in sufficient quantity to roll in shape, and
fry in hot lard.
GINGER POUND CAKE WITH FRUIT.
Three quarters of a pound of sugar, three quarters of a pound
of butter, two pounds of flour, six eggs, one quart of molasses,
half a pound of currants, quarter of a pound of raisins, three
table-spoonsful of ginger, one teaspoonful of cloves, two tea-
spoonsful of cinnamon, three tea-spoonsful of baking powder dis-
solved in a few spoonsful of milk. Bake one hour.
CRULLERS.
Three eggs, one cup of sugar, half a cup of butter, one cup of
milk, three tea-spoonsful of baking powder, nutmeg, cinnamon,
8*


202 SWEET CAKES.
and lemon juice to taste, flour sufficient to stiffen. Cut in stripes
and fry in lard.
cup cake.—1.
Three cups of flour, one cup of butter, two cups of sugar, four
eggs, a tea-spoonful of saleratus, nutmeg, and essence of lemon.
CUP CAKE.—2. •
Cream half a cup of butter, with three cups of sugar, by beating;
stir in five eggs; dissolve a small tea-spoonful of soda in a cup of
sweet milk; add six cups of sifted flour; stir all well together,
and if too thick, add a little more milk, without any more soda.
Flavor with essence of lemon, and a little grated nutmeg. Stir
all well together, and bake in three pans.
MOIASSES CUP CAKE.
Butter one half cup, molasses one cup, sugar one cup, sweet
milk one cup, three eggs, three cups of flour, one large table-
spoonful of ginger, half tea-spoonful of salt, one teaspoonful of
soda dissolved in molasses. Mix butter and sugar together well
first, then add the other ingredients, eggs well-beaten being the
last. This is very good.
CAKE WITHOUT EGGS.
One pint of sour milk, a pint and a half or two pints of flour,
one pound of raisins, one cup of butter, three cups of sugar, a
spoonful of saleratus, and spice to taste. Mix together and bake
an hour.
HARD TIMES MOLASSES CAKE.
One large cup of molasses, one cup of sugar, one cup of but-
termilk, half a cup of butter, one teaspoonful of soda, one table-
spoonful of ginger, four cups of flour. Good sweet dripping, or
part lard, and part butter may be used. When lard is used in-
stead of butter, it should have a little salt worked into it. This is
very good.
jensty's CAKES.
One cup of sweet milk, one small cup of sugar, two spoonsful


SWEET CAKES. 203
of cream of tartar, one spoonful of soda, a very little salt and nut-
meg; mix very thin with sifted flour, and bake thin and quick.
mary's tea-cake.
Two eggs, beaten well, with one cup of sugar, then add one
cup of sour milk, one half cup of butter, or pork drippings, one
spoonful of soda, one half tea-spoonful of essence of lemon, and a
little salt; mix about as stiff as pound cake, and bake in a loaf.
BIRTHDAY CAKES.
Into a pound of dried flour, put four ounces of butter, four ounces
of sugar, one egg, a teaspoonful of baking powder, and sufficient
milk to wet to a paste. Put in currants, and cut in cakes. Sprin-
kle colored caraway seeds on top, and bake them a light brown.
SOCIETY CAKES.
One quart of sponge, three cups of sugar, one cup of butter,
three eggs, saleratus, half a pound of stoned raisins, spice it and
bake slowly.
SALLY LUNN.
Six cups of light dough, one-half cup of milk, one-half cup of
butter, two eggs, and two spoonsful of white sugar; add flow
enough to make it the consistency of thick batter, mix well, and
pour in greased cake-pans; let them set in a warm place one-half
hour, and bake by a slow fire.
SALLY LUNN BREAD.
One quart of milk, a little soda, three eggs, one tea cup of sugar,
piece of butter the size of an egg, yeast sufficient for two loaves
of bread. Make a stiff batter. Bake twenty minutes.
CHRISTMAS CAKES FOR GOOD CHILDREN.
Three heaping table-spoonsful of sugar, two heaping' table-
spoonful of butter, one egg, two table-spoonsful of cornstarch or maizena, put into three cups of flour, a small cup of sweet milk,
a heaping teaspoonful of cream of tartar, and half of soda, a
pinch of salt, a few Zante currants. Roll out in powdered sugar,


204 SWEET CAKES.
cut in strips, and twist them round like champagne cakes. Sprinkle
over them colored caraway comfits. Bake quick, a light brown.
JUMBLES.
Sift four cups of flour; cream two cups of nice brown sugar, and
half a pound —a small tea-cup—of butter is near enough; beat
two eggs very light, grate a little nutmeg, add one-half a tea-
spoonful of soda in half a cup of sweet milk; add flour enough
to roll into cakes; handle as little as possible; bake in a long tin
pan, in a quick oven.
WONDERS.
Table-spoonful of butter, one of sugar, one egg, a little spice.
Mix stiff, with flour, and boil in lard.
ROCK CAKES.
With a pound of dried flour mix a third of a pound of powder-
ed sugar, quarter of a pound of fresh butter beaten to a cream,
three well-beaten eggs and half a pound of dried currants, wash-
ed; beat them all well together, and flavor with nutmeg and lem-
on peel grated, pounded mace and a spoonful of brandy. Prepare
the baking plates by sprinkling a little flour on them, and drop the
batter on them with two spoons, a spoonful at a time. The batter
should be stiff, so that the top of the cakes will remain rough.
Stick them with blanched almonds sliced, and bake them in a slack
oven until of a light color.
SHREWSBURY CAKE.
Sift three pounds of flour, and a pound of sugar, flavor it with
cinnamon and nutmeg; beat three eggs with half a pound of melt-
ed butter, so that it will be of a proper consistency to roll into
paste; knead it well, roll it out and cut in small cakes, prick them,
and bake them in a brisk oven.
NEW ENGLAND DOUGHNUTS.
Two cups of sugar, one half a cup of butter, one pound of
flour, one nutmeg, one tea-spoonful of cinnamon, one-half cup of
baker's yeast. Mix into a dough, with warm milk, and set it to


SWEET CAKES. 205
rise. When light, roll out half an inch thick, and cut into diamonds.
Boil in a small iron kettle, in lard which is boiling hot, but must
not be allowed to burn. Turn when brown on one side, and take
them up with a fish slice.
DOUGHNUTS.
One quart of milk, three eggs, one and one quarter pounds of
sugar, three fourths of a pound of butter; add ginger, nutmeg,
and a small cup of yeast.
COOKIES.
Two cups of sugar, one half cup of butter, one cup of sweet |
milk, one teaspoonful of baking powder, caraway seeds, flour i
enough to roll. These are deliciously light and tender.
PAKTY PUFFS.
Make a rich paste, roll out thin, and cut with a biscuit-cutter.
Lay them on a shallow tin pan, which has been buttered, and roll
out a puff-paste, which cut of the same size. In the centre of
each of the pieces of puff paste cut a hole with a small wine glass,
leaving a rim, which place on the top of your first pieces of paste,
and bake all together a light brown. Before putting in the oven,
brush them over with sweetened white of egg; it greatly improves
the appearance. Fill with jelly or sweetmeats of any kind.
ENGLISH BUNS.
Rub well together three and a half pounds of flour, and three
quarters of a pound of butter; mix it with sweet milk heated, half
a pint of ale yeast, spice, and caraway seeds; knead it into a light
paste, and put it before the fire to rise. Then work in three
quarters of a pound of sugar, roll it rather thin, cut into buns,
place them before the fire to rise again, then bake in a quick
oven.
Half a cupful of yeast, one and a half cupful of sweet milk,
or water, half a cupful of sugar, stir to a thick batter; let it rise
over night, in the morning add one cupful of sugar, half a cupful


C06 SWEET CAKES.
of butter, a small tea-spoonful of saleratus; stir as stiff as biscuit;
let it stand until light, mould, raise and bake. They are excellent
warm, for tea.
GINGER SNAPS.
One pint of molasses, one tea-spoonful of butter and lard, mixed,
two even tea-spoonsfuls of soda, dissolved in two thirds of a tea-
cupful of boiling water, two table-spoonsful of ginger; mix as
quickly as possible, with flour enough to roll out thin, and bake
quickly to a light brown. Sorghum molasses is preferred. They
will keep any length of time.
GINGER NUTS.Take three quarters of a pound of butter, a pint of molasses,
and half a pound of sugar. Melt them together, and when cold
mix it with three pounds of flour, half an ounce of ginger, and a
little lemon juice.
SPONGE GINGERBREAD.
One cup of sour milk, one cup of molasses, half a cup of butter,
one or two eggs, one and a half teaspoonfulof soda, one large
spoonful of ginger, and flour to make it as thick as pound cake;
put the butter, molasses, and ginger together, and make them
quite warm, then add the flour, milk, and soda together, and bake
as soon as possible.
HARD TIMES GINGERBREAD.
Two cups of molasses, one cup of sugar, three parts of a cup of
butter, or sweet dripping, a coffee cup of water, a teaspoonful of
saleratus, a table or tea-spoonful of ginger. Knead soft, roll half
an inch thick. Bake quick.
RICE CHEESE CAKES.—1.
Beat three eggs, the whites separately, and four ounces of white
sugar together, then take half a pound of finely sifted ground rice, a
quarter of a pound of butter, mix all together, with a small blade
of mace finely pounded, and the peel of two lemons, rubbed on su-
gar. The cheese cakes to be light must be made very quick.


SWEET CAKES. 207
Pour the batter into little tins not quite full, and bake in a brisk
oven. Eaten cold.
RICE CHEESE CAKES.—2.
Boil a quarter of a pound of rice till tender in three pints of
milk, put in four eggs, quarter of a pound of butter, half a pint
of cream, six ounces of sugar, a lemon extract, nutmeg. Beat
well, and put in paste in small saucers, or patty-pans, and bake.
ENGLISH CHEESE CAEES.
Take six ounces of potatoes, and the peel of four lemons; boil
them together until tender, and then heat thoroughly the lemon-
peel, with a quarter of a pound of sugar; and the potatoes with
the same quantity of butter, and a little cream or milk, into which
an egg has beenbeaten.Mix all well together, with a few nicely
cleaned Zante currants, and bake in patty-pans, lined with rich
paste, half an hour. Sif t sugar over them.
APPLE CHEESE CAEES. 1.
Pare, core, and boil twelve apples, with enough water to mash
them; heat them up very smooth, then add three eggs, the juice
of two lemons and some grated peel, quarter of a pound of fresh
butter, beateninto a cream and sweetened with pounded loaf su-
gar; beatall well in with the apples, bake it in a puff paste, and
send it up like an open tart.
APPLE CHEESE CAKE.—2.
Pare, core, and boil twelve apples, with enough water to mash
them; heat them up very smooth, and add the yolks of six eggs,
the juice of two lemons, and some grated peel, a quarter of a
pound of fresh butter, beateninto a cream, and sweetened with
pounded loaf sugar; beatall well in with the apples. Bake it in
a puff paste, and send it up like open tarts. It is well to make a
silver cake with these apple cheese cakes, as it makes a fine addi-
tion to the table,and uses up the whites of the eggs.
BREAD CHEESE CAEES.
Slice up a large French roll very thin, pour on it some boiling


SWEET CAKES. 209
nearly as large as a walnut; stamp them flat with a small stamp,
and bake them in a slack oven.
APPLE BISCUIT.
Boil apples in water until soft, then take them out and rub
through a wire sieve; flavor with a drop or two of essence or of
of lemon, and, if you like the taste, a drop of the oil of cloves.
Add lump sugar equal in weight to the pulp, and grind it with it;
roll the sugared pulp into flat cakes about a quarter of an inch
thick, and cut them into shapes. Finally dry them in a very slow
oven, the heat not being strong enough to bake them or melt the
sugar; they may be dried also by the summer's sun. They often
require to be partially dried before they can be rolled out. They
may, instead of rolling, be dropped on to paper, or put in a ring
of paper upon a slightly greased iron plate.
* ORANGE BISCUITS.
Grate the rind from five oranges, and put into a mortar with
quarter of a pound of sweet almonds, three quarters of a pound of
pounded lump sugar, and the whites of one or two eggs, and mix it
well together with the pestle until it is very light. Drop the mix-
ture, when ready, in small lumps about the size of a walnut, on
doubled paper, laid on a baking tin, and put them into moderately
hot oven. Do not drop them too near together on the paper, as
they spread while baking. When they are baked take them out,
and take them off the paper when they are cold.
MOSS BISCUITS.
Weigh half a pound of flour, to which add an ounce and a half
of butter and five ounces of sugar, rub them well together, and
mix with one whole and one white of egg, and a tea-spoonful of
milk; then add two ounces of ground almonds, which rub well
into the paste; afterwards rub the whole through a gauze wire
sieve, taking it off in small pieces, which lay upon a lightly butter-
ed baking sheet, and bake them in a moderate oven.
GINGER BISCUITS.
One pound of flour, half a pound of butter, turned to a cream,


210 SWEET CAKES.
half-a-pound of white sugar gifted. 'These to be well mixed;
then add the yolks and whites of three eggs, beaten separately,
with two ounces of powdered ginger. These last mix gradually
with the rest. Roll out thin and cut it into biscuits; bake them
on tins in a quick oven.
judge's biscuits.
Break six eggs into a basin, whisk these for five minutes;
put in half a pound of powdered sugar, and whisk again for ten
minutes. Add some caraway seeds, if liked, and half a pound
of dry sifted flour, mixing all thoroughly. Drop the mixture on
paper, each being the size of about a silver quarter dollar and
high in the middle. Sift sugar over them and bake them. Remove
them from the paper while they are hot. A wooden spoon is the
best to stir with.
king's biscuits.
Put half a pound of butter into a basin and turn it about well.
Whisk six eggs well, add half a pound of powdered sugar, whisk
another ten minutes, and then mix with the butter, after which
stir in six ounces of currants, and an equal quantity of dried
flour. After mixing these all well together, drop the mixture on
paper and bake in a quick oven, taking the biscuits off the paper
while hot.
GRAHAM FIG BISCUIT.
Wash and scald figs and mix with enough Graham flour to make
a good dough by much kneading; roll and cut into biscuits half an
inch thick, bake quickly.
MACAROONS.
Scald a pound of almonds, let them lie awhile in cold water,
then dry them, and mash them together. Moisten them in the
white of an egg to prevent them turning into oil, and then take
an equal quantity of powdered sugar, and the whites of four eggs.
Mix the whole well together, shape them on wafer-paper and bake
on thin plates in a mild oven.


SWEET CAKES. 211
COCOANUT CAKES.
Scrape off the rind and grate the nut quite fine, and mix it with
half its weight of finely pounded white sugar, and the white of aa
egg. Drop the mixture on wafer paper in rough pieces, the size
of a nutmeg, and bake it in a moderate oven.
ICING.
To ice a good sized cake, put eight ounces of powdered sugar
into a mortar with four spoonfuls of rose water, and the, whites of
two eggs, beating and straining it. Then whisk it well, and when
the cake is almost cold cover it with the iceing evenly, using a
feather or knife. Put it in the oven to harden, but not long enough
to discolor it, and keep it in a very dry place.
CHOCOLATE ICING.
A cup of milk, a quarter of a pound of good chocolate, one cup
of powdered sugar, one teaspoonful of vanilla. Scald the milk
and chocolate, then add the sugar, and pour it on the well-beaten
white of an egg. This will ice a good sized cake or pudding. An
almond icing is given in the receipt for a bride cake.


PRESERVED FRUITS AND SWEETMEATS.
CANN'IXG FBUIT.
This new method recommends itself, not only on account of its
health, but its economy, especially since the price of sugar has
become so enormous as to be almost prohibitory. Properly put up
in the right kind of cans, there are many fruits which require no
sugar, and even the most acid only a very little, say, one fourth of
the weight; it should, however, be of the finest quality.
BLACKBERRIES.
Use the zinc-covered, self-sealing jars, as the covers of these
can be screwed down without difficulty, while the jars are in the
water, and we have never known fruit to spoil in them.
Fill the jars with fruit and sugar in the proportion of one pound
of crushed sugar to four pounds of fruit. Set them in cold water
(a wash boiler is as good as any thing for the purpose), which heat
to boiling. The jars, by the way, should not be filled to within an
inch of the top, and when the boiling process, by expelling the air,
has forced the fruit up to the top of the jar, it is exactly the time
to put on the cover, and with a small holder in the left hand, to
keep the fingers from being burnt, screw it tight down, before
taking the jar from the water.
Cherries, raspberries and plums, may be preserved in precisely
the same way; peaches and pears also, omitting the sugar, which
they do not require, as they keep just as well without.
STRAWBERRY JAM.
Separate the hulls from the berries, for each pound of berries
weigh out three quarters of a pound of pounded sugar; put the


PBESEBVED FRUITS. 213
berries in a deep dish sprinkling the sugar among it, and let them
remain ten or twelve hours, then boil them together half an hour
very slowly.
RASPBERRY JAM.
This should be made in the same manner as strawberry jam.
Let it boil, after it commence^ to do so, fifteen or twenty minutes;
another way is to bruise together a quart of raspberries, and a
pint of currant jelly; boil them slowly six or seven minutes, stirring
them; then put into close pots. This will keep two years.
STRAWBERRIES INCANS.
Half a pound of sugar to every pound of berries; scald them
together, fill the cans while hot, and seal at once.
DRIED STRAWBERRIES
Put ten pounds of strawberries into a jar, and sprinkle among
them four pounds of white sugar. Let them stand until the next
day, then scald them and put them back into the jar. On the third
day, put another pound of sugar over them and scald them again,
pour out on plates, or dishes, and dry them in a cool oven, or the
back part of the range. They must be kept in tin canisters, and
will make a very good dessert dish in winter.
STRAWBERRY JAM.
'Boil the strawberries gently until thick, and very much reduced;
add loaf sugar, three quarters of a pound to a pound of fruit, and
stir constantly, until it is reduced to a paste. Put in small jars,
and cover with egg paper—that is paper covered on the under
side with white of egg,—and tie down a second paper over them.
PRESERVED RASPBERRIES.
Take five or six pounds of red, but not too ripe raspberries;
pick and put them into a preserving pan, with an equal weight of
clarified sugar; when they have boiled up about a dozen times,
skim and pour the whole into a pan, till the next day; then drain the
fruit and put it into jars; put to the syrup about two glasses of
cherry juice, previously strained; boil the sugar again, and pour it


214 PEESERVED jFRUITS.
over the raspberries; add afterwards about a spoonful of currant
juice to each pot, and when cold, lay on brandy paper, and tie
them down.
CURRANT AND RASPBERRIES SWEETMEAT.
Take equal weight of red currants and raspberries, and of
sugar, three quarters of a pound of best loaf, to each pound of
fruit. Cover the fruit with the sugar over night, and the next day
boil all together slowly for an hour, skimming if necessary. Put in
small jars, and fasten down while hot, with egg, or brandy paper.
It will keep well, and makes a delicious sweetmeat.
CHERRY JAM.
Stone four pounds of Kentish cherries, add to them half a pint
red currant juice and a pound of fine sugar, and boil all together
briskly till the mixture becomes stiff.
GREEN GRAPE JAM.
Put the grapes in a jar, and let them cook in a kettle of boiling
water, until they are soft, and can be separated from the seeds.
Strain through a fine colander, and to every pound of grape, put a
pound of crushed sugar. Boil all together very gently, until a thick
jam is formed, and then put in small moulds, or glasses, and cover
with egg paper.
PLUM JAM.
Prepare the plums by skinning and stoning them, allow three
quarters of a pound of finely pounded loaf sugar to one pound of
fruit; lay them in a deep dish over night with the sugar sprinkled
among them, and in the morning let them boil twenty minutes,
after: tttey have become sufficiently hot to bubble over their whole
surface.
PINEAPPLE JAM.
Cut the pineapple into small slices and then into square pieces,
removing all the%kin and eyes. Allow three quarters of a pound
of loaf sugar to a pound of pineapple, and boil them very slowly
twenty-five or thirty minutes.


PRESERVED FRUITS. 215
BLACK CURRANT JAM.
Boil together for quarter of an hour after it commences to bub-
ble, stirring well a mixture composed of a pint of juice of red cur-
rants, and a pound and a quarter of pounded loaf sugar, to each
pound of currants.
PRESERVED CHERRIES. *
Stone the fruit, weigh it, and for every pound, take three quar- .
ters of a pound of loaf sugar. First dissolve the sugar in water,
in the proportion of a pinttif water to a pound and a half of sugar.
Then add the fruit, and let it boil as fast as possible for half an
hour, till it begins to jelly, as it soon thickens by keeping. Put it
in pots, cover with brandy paper next the fruit, and then closely
from the air.
*'
PICKLED CHERRIES.
Procure white "ox-heart" cherries, leave the stems on, and
prepare for eight pounds of fruit, four pounds of sugar, two quarts
very best vinegar, a little cloves and double the bulk in cinnamon,
mace and ginger root. Boil the vinegar, sugar and spices, skim- >
ming thoroughly. Put the fruit in bottles, strain the syrup over'
it, screw them down, and put them in a kettle of boiling water for
ten minutes. When they look like cracking they are done.
PINEAPPLE MARMALADE.
Boil together for each pound of«grated pineapple a pound of
double refined loaf sugar. When it is boiled thick, which will be
in about fifteen minutes, if the quantity is small, or more if large,
put it in tumblers, and paste over them papers wet with the beaten
whites of eggs. Keep it in a dry, cool place. gib
PRESERVED QUINCES.
Peel and core them, put in the kettle, and cover them with the
parings, cores, and considerable water. Cover close and boil till
tender; then take out the quinces, strain off the liquor, and to
every pint add one pound of loaf-sugar. Boil it a few minutes,
skim, put in the quinces, and boil slowly twenty minutes, or until
they are clear.


216 PRESERVED FBUITS.
CRAB APPLES PRESERVED.
Weigh the apples, and with an equal weight of sugar make a
syrup with apple jelly, and after this is well boiled, prick the crab-
apples and put them into it. When they have boiled a few min-
utes, take them out, and let them drain on a sieve, put them
again into the syrup, when they are nearly cold, and after boiling
a few minutes more, drain them as before. Repeat this process a
third time, and afterwards place them in glasses or jars, pouring
the boiling jelly over them.
BRANDY GAGES.
Take green gages, wash and wipe them dry, prick them on opposite
sides, and pack them in bottles or jars, with mouths large enough
to let the fruit in without pressing. Prepare a very rich syrup,
let it cool to blood heat, mix in the proportion of one third syrup
to two of brandy, mix thoroughly, fill the bottles, cork, and seal
perfectly air tight. If syrup is left, bottle it for future use." If
the skins are tough remove them.
PRE8ERVED PINEAPPLES.
Peel the pineapple, cut out the eyes, slice them and cut out the
hard centre. Then boil them till tender; skim the liquid and add
to it three quarters of a pound of sugar to a pound of pine apple.
Boil it, skim it again and put in the fruit, and boil it till clear of
soft, or put in lemons and one pound of sugar.
GREEN FIGS PRESERVED.
Take half ripe figs, and prick them near the stalk, scald them and
when half cold throw them into cold water and let them drain.
Boil clarified sugar in a covered preserving pan, put in the figs, let
them boil three or four times; then take them from the fire, skim
them well and put them in two warm place over night. In the morn-
ing drain off the syrup, boil it up a dozen times, and when luke-
warm pour it on the figs. Let it stand till the next day, drain it
off and boil it up again, then add the figs to it, boil them together
once in the covered preserving pan, skim again, and put in jars
for use.


PRESERVED FRUITS. 217
TO PRESERVE PLUMS OR DAMSONS WHOLE.
Weigh your fruit, and to every pound allow three quarters of
crushed sugar. Put into stone jars alternate layers of fruit and
sugar, tie down with cloth, and let them stand in an oven after
bread has been baked in it, until it is cold. The next day strain
off the syrup, boil and clarify it, and pour over the fruit, which in
the mean time has been carefully removed to glass jars or china
pots. Place over them egg tissue-paper, and over that thick white
paper pasted, or bladder tied strongly down.
Another method is to put the plums into water over a slow fire
until they begin to peel, keeping them under the water, then take
the skins off carefully and put them into a jar with enough thin
syrup to cover them completely. Boil the syrup next day, put the
plums in, boil gently, allow them to stand till cold; repeat the pro-
cess, turning them in the syrup till nearly cold. Take the plums
out, strain the syrup, add more sugar, skim it, put the plums in
again and boil them till they become quite clear, then put them in
jars and tie them down with paper.
CURRANTS PRESERVED.
Scald a few of the currents at a time until all are done, put su-
gar into the juice in the proportion of a pound of sugar to a pound
of currants, and boil a few minutes; then put the currants back
into the syrup, and boil them up once.
RHUBARB PRESERVED.
Pare half a dozen oranges, remove the seeds and white rind,
slice the pulp into a stew pan with the peel cut very small. Then
add a quart of rhubarb cut fine, and a pound and two half of loaf
sugar; boil the whole down as for other preserves. This is almost
equal to Scotch marmalade.
ORANGES PRESERVED.
To preserve oranges whole, grate the rinds slightly, and score
them round with a knife, or cut the rinds into scallops or any other
pattern, not cutting deep; then put them into cold water for three
days, changing the water two or three times a day; afterwards tie
10


PRESERVED FRUITS. 219
over them on all sides, a little at a time, and if any syrup is left re-
move them to fresh dishes. When they are quite dry lay them
lightly in a jar with a little sugar between each layer.
TO DRY PLUMS AND SMALLFRUITS.
A very good method is to pit them, and put in jars, a layer of
fruit to a layer of sugar, in the proportion of half a pound of sugar
to a pound of fruit. Let them stand twenty-four hours, and then
boil them, taking the scum off, as it rises to the surface. When
they have boiled ten minutes, take them out of the syrup, drain
them, and spread them thin on dishes, or hair sieves, to dry in the
sun; they will need turning every few hours, until dry.
The syrup that is left can be used,-in the proportion of a large
pint to a small quart of good vinegar, for pickling pears or peach-
es,—the method for doing which is explained in the receipt under
that head.
Another method for drying plums, peaches and apples, is to
prepare them nicely, by pitting or peeling and cutting, dry them
partly, and then lay them in jars, strewing sugar between each lay-
er. Tie them down, and they will keep well, and be delicious for
pies, or stewing.
Some people are troubled with insects among fruit, when it is
kept a long time. A handful of sassafras bark thrown among it
will keep it free from worms.
PRESERVED CITRON.
Pare ripe citron melons, and cut them into half-moon shaped
pieces, about half an inch in thickness. Boil in soda water until
tender, when .a straw will pass through them; skim them out and
lay them in weak alum water; let them remain three hours; then
put them in cold water for another hour. Then take one quart
of water, four pounds of sugar, and the same weight of citron;
boil this syrup and remove the scum; when clear, put in the citron,
let it rcmainjill the sugar has penetrated it thoroughly; then pack
it in jars. Boil the syrup until it is ropy, and pour it in the jars.
Flavor with extract of ginger. Add to each quart jar a table-
spoonful of extract of lemon peel, and seal them as soon as filled,
with paper wet in egg.


220 PRESERVED FRUITS.
APPLE SWEETMEATS.
Procure fresh gathered ripe apples, of a fine sort; peel them,
take out the cores, and cut them in quarters; place them in a pre-
serving pan with a glass of water, a little lemon or orange peel,
and a pound of sugar to a pound and a half of fruit. Let it boil
thoroughly, and then put it into preserve pots.
APPLE PRESERVE.'
Peel and weigh ten pounds of apples; stew them in a pan, with
one pint of water; when they are quite tender put in eight pounds
of pounded sugar, two ounces of ground ginger, the juice and
grated rind of four or five lemons; let it boil half an hour or more,
stirring it all the time, then put it in small jars or moulds.
APPLE BUTTER.
Take ten gallons of new sweet cider, before it has fermented;
put it into a brass kettle; if the kettle will not hold all of the ci-
der, put in a part, and set it a-boiling; skim it, and as it boils
away keep adding, until you have put in all the cider; boil down
to about five gallons. For the ten gallons of cider, take half a
bushel of quarters of apples; part quince gives it a fine flavor.
Now wash and drain the apples, put them into the boiled cider,
and when they are soft, it must be stirred constantly until finished.
It requires a stick formed in such a way as to keep moving on the
bottom of the kettle, to prevent the apple from sticking and burn-
ing. Have a slow fire, and attend carefully to the stirring at the
bottom of the kettle. If for winter use, from one to two hpurs'
boiling, after the apples first begin to boil, is sufficient; or a long-
er time if thought proper. Before taking it from the fire, season
with spice, cinnamon and cloves, to suit the taste. Remove the
kettle from the fire, dip^the apple butter while hot into well glazed
crocks, or stone jars; then set away to cool. When cold, cut pa-
per covers for each crock; soak it in apple-jack, lay it inside of
the vessel, on the apple butter, and cover it close. A barrel of
cider may be boiled down to about ten gallons, observing the same
proportions as given above.


PRESERVED FRUITS. 221
TO PREVENT WASTE IN APPLES.
An excellent way to prevent waste in apples, is to pick out all
that are beginning to speck, peel, cut up and stew as for sauce,
and fill into air-tight cans. As canned fruit is used through the
fall and winter, the cans can be re-filled in this way with apples,
and in that way they will be preserved for pies or sauce till summer.
PRESERVED PIPPINS.
Pippins and bell-flowers make a delicious preserve. Take half
a pound of sugar to each pound of fruit, make a syrup in which
boil the fruit till clear, take out the fruit and boil the syrup till
thick; add extract of lemon to taste, and pour over the fruit to
prevent the necessity of long boiling, which injures the taste, and
looks of preserves; they can be put while boiling into tin cans and
sealed.
PRESERVED CUCUMBERS.
Split the cucumbers and extract the seeds. Let them remain
for three days in salt and water. Put them now into cold water,
with a small quantity of alum, and boil them till tender. Drain
them and allow them to lie in a thin syrup for two days; then take
them out, boiling the syrup again, and pour it over the cucumbers,
repeating this operation twice more. Now boil some clarified su-
gar until, when a spoonful of it is taken up and blown through,
small sparks of sugar will fly from it; put the cucumbers into this
and let them simmer five minutes. Leave them until the next day,
when the whole must be boiled up again, and afterwards put by
for use.
VEGETABLE MARROW PRESERVED.
Soak the vegetable marrow twelve hours in salt and water, then
pare it, remove the seeds and soft part, cut it into small, thick,
square pieces. Boil it in water until tender, put in a little prepared
cochineal to color it; then strain it. Make a syrup of powdered
sugar, boil in it two sliced lemons and a quarter of a pound of
whole ginger; when cold, put in the vegetable marrow and let it
stand two days. Pour off the syrup, add more sugar to it, boil it


222 PRESERVED FRUITS.
again and add it to the vegetable marrow; remove the vegetable
marrow, boil it up several times till the syrup is strong and trans-
parent, and the last time you do so boil the vegetable marrow in
the syrup. An equal weight of sugar and vegetable marrow is
used in making the syrup.
TOMATO FIGS.
Take pear shaped, or small single tomatoes, scald and skin them,
then to half a peck or eight pounds of them, take three pounds of
brown sugar. Cook them with sugar over a fire without water,
until the sugar penetrates and they are clarified. Take them out,
spread on dishes, flatten them and dry in the sun. Sprinkle on a
little syrup while drying, after which pack down in boxes treating
each layer with powdered sugar; the syrup that is left can be boil-
ed down and bottled for use. They will keep from year to year,
retaining their flavor, which is nearly like that of fresh figs.
PRESERVED ARTICHOKES.
Cook them half done, then separate the leaves from the fur and
preserve the fleshy part called "the bottom," and turn them still
warm into cold water to make them firm. Afterwards put them in-
to the oven four different times, when they will become thin, hard
and transparent. They may be eaten raw with salad sauce.
CANDIEDORANGE PEEL RINGS.
Cut some Seville oranges in half, remove the pulp, and let the
peel soak for three days in strong salt and spring water. This
must be repeated three times, after which the peel should be plac-
ed on a sieve to dry. Put one pound of loaf sugar to one quart
of water, boil it, and skim it until quite clear. Double the orange
peel, and cut it across in narrow strips which, when opened, will,
of course, form rings. Let these simmer in the sugar until quite
transparent, and then dry them before the fire. Make a syrup of
the best loaf sugar using only enough water to dissolve it; and
while it is boiling put in the rings, stirring continually until the
sugar is candied round them, then put them to dry before the fire
or in a cool oven.


PRESERVED FR0ITS. 223
PREPARING CITRON FOR CAKE.
Boil the citron in soda water until it is clear or tender, have
ready a nice syrup of sugar; put in the citron, and boil until the
sugar has struck through it; take it out on plates to dry slowly,
sprinkle pulverized sugar on both sides, two or three times until it
is dried enough. Then pack it in wooden boxes, with sugar be-
tween the layers. It is nearly as nice as bought citron.
FRIEDPUMPKIN.
Seleet the ripest and largest. Peel and stew them dry, then
spread out on plates and dry in a cool oven until all the moisture
is extracted. It will then be a dry, hard, thin layer, which may
be packed away in tin cans, o,r boxes, in a dry place until re-
quired for use. Be careful to dry, and not to cook or bake it while
in the oven. When required for use, soak it over night in sweet
milk.
TOMATO SWEETMEATS.
Scald and remove the skin, slice them thinly and stew them in
sugar like other preserves, using the best kind of sugar,— three
quarters of a pound, for a pound of tomatoes.


JELLIES. HOW TO MAKE THEM.
APPLE JELLY.
Take one dozen of the largest apples, pare and slice them into
three quarts and one pint of water. Put them into a tin pan, and
boil them until they become a pulp and one half of the water is
consumed. Pour it into a jelly-bag, and after it has done running,
press what juice you can from the bag. To every pint of juice
add one pound of white sugar; set the juice and sugar on the fire
and let them boil twenty minutes skimming it all the time. Add
lemon juice and peel to taste. Pour it into tea-cups or jelly-glasses
at hand, and turn it out entire. The above quantity of apples will
make about three pints of juice. Remember, after you have
pared one apple, slice it immediately into the water, and do not
sparethem all together; moreover, let them lie, or it will render
them red, and you will lose a great quantity of the apple juice.
Golden pippin apples make the finest jelly. It is necessary to be
very careful about over-boiling all fruit jellies, else they soon
spoil; fifteen to twenty minutes after the sugar has been added is
generally sufficient. It is also important to put jellies and jamsinto the moulds or jars, the moment they fire taken from the fire.
Another method from the French is<as follows:—Choose fine-
flavored, juicy,ripe apples, peel them, and cut them into quarters,
putting them into water as they are cut, to prevent their turning
black. When they are all cut, place them in the preserving-pan
and put to them just water enough to cover them. Let them cook
until they are quite soft; take them out of the preserving-pan,
place them in a sieve,and let the juice drain from them. Boil the
juice with an equal weight of sugar until it will jelly, (when test-
ed by placing a little on a cold plate,) and pour it into the jelly


JELLIES. 225
jars. Quince jelly maybe made in the same manner. If it is
desired to have the apple jelly of a full pink tinge, let a ittle
cochineal be put into it, and that will give it color.
• Mrs. Webster's wine jelly.
Take of American isinglass four ounces; dissolve it in three
quarts of hot water; add one half ounce of stick cinnamon, the
juice of two, and the peel of one lemon, one and one half pounds
of pure white sugar; let it all come to a boil slowly, then add a
gill of Maderia wine and let it simmer a while longer; then strain
it twice through a jelly bag, and set it to cool; the extract of saf-
fron colors it beautifully.
CRAB APPLE JELLY.
Fill your preserving kettle with apples; then cover with water.
Boil until they are very soft. Drain the water off through a cloth,
and add to each pint of the water, one pound of white sugar.
Let the water come to a boil, before adding the sugar. Then boil
five minutes. Turn off into glasses, or small jars, and when cold
cover with thick paper.
CIDER JELLY.
Boil new cider to the consistency of "syrup, adding a pound of
white sugar to a gallon of cider. Skim it. Let it cool, and it will
be a beautiful clear jelly, very nice to make drink for the sick or
well.
CURRANT JELLY.
Fill a jar with currants, and place it in a kettle of boiling water.
When the juice is expelled, strain through a cloth, and to every
pint add a pound of white sugar. Boil ten minutes, skimming till
it is quite clear. Black currant or grape jelly can be made in the
same way.
QUINCE JELLY.
If quinces are high a jelly may be made of the peels and cores,
but if the fruit is plenty, boil the whole. Allow one quart of
water to ten pounds of quince. Cover the fruit and boil until ten-


226 JELLIES. .
der; then pour them into a jelly bag without pressing, and let
them drain into an earthen dish, no matter if until the next morn-
ing. Allow a pound of the best white sugar for every pint of
juice. Place the syrup on the fire in a preserving kettle; as soon
as it becomes hot, stir in the sugar, boil a few moments; and put
it in moulds.
BLACKBERRY JELLY.
Boil the berry a few moments, then strain it and add one pound
of sugar to one quart of juice. Boil it till it becomes a jelly.
WINE JELLY.
To one pint of wine add one ounce of isinglass, half a pound of
sugar, and spice to your taste.
RICE JELLY.
Take quarter of a pound of rice flour, and half a pound of loaf
sugar, boil them in a quart of water; when they become a glutin-
ous mass strain off the jelly, add wine or lemon juice and let it
cool.
TAPIOCA JELLY.
Take four table-spoonsful of tapioca, rinse it thoroughly, then
soak it five hours in cold water enough to cover it. Set a pint of
cold water on the fire, when it boils, mash and stir up the tapioca
that is in the water, and mix it with the boiling water. Let the
'whole simmer gently, with a stick of cinnamon or mace. When
thick and clear, mix two table-spoonsful of white sugar with half
a table-spoonful of lemon juice, and a glass of white wine—stir it
into the jelly; if not sweet enough, add more sugar, and turn the
jelly into cups.
JELLY FROM GELATINE.
To make two quarts, take a two ounce package of the gelatine
and soak for one hour in a pint of cold water; add to this one and
one-half pounds of sugar, the juice of four lemons, some orange
peel, stick cinnamon or other flavoring; when the gelatine is thor-
oughly soaked, pour on three pints of boiling water and strain im-


JELLIES. 227
mediately through a jelly bag or coarse toweling; next pour into
moulds and set aside to cool; in warm weather use a little more
gelatine.
\
CRANBERRY JELLY.
This is made like currant jelly, but it is hardly worth while to
make it to keep, when it is so easily made fresh all through the
winter.
SAGO JELLY.
A tea-cupful of sago, boiled in three pints and a half of water
till ready. When cold, add half a pint of raspberry syrup. Pour
it into a shape "which has been rinsed in cold water, and let it stand
until it is sufficiently set to turn out well. When dished, pour a
little cream round it, if preferred.
MEDLAR JELLY.
Take medlars when they are ripe (i. e. when eatable) and put
them into a preserving pan with as much water as will cover
them; simmer slowly until they become a pulp, then strain through
a thin jelly bag, and to every pint of juice add a qurrter of a
pound lump sugar. Boil for an hour and pour into jars;' when
cold it will be a stiff jelly. Medlar jelly made from this recipe,
in some degree resembles Guava jelly. It makes a very good ad-
dition to the winter dessert.
calf's feet jelly.
Take well cleaned calf's feet, put one quart of water to four calf's
feet, and boil until reduced to one quart; then strain, and when
cold, take off the top. In taking out the jelly, avoid the settlings.
To the quart, put half a pound of sugar, the juice of two lemons,
and clarify this with the whites of two eggs, boil all together a few
moments and strain it through a cloth.
GRAPEJELLY.
Take garden grapes before they are fully ripe, piok them, and
boil gently with a little water, or small cupful, until the piece flows
freely, and the pulp is dissolved. Strain throgh a thin Swiss mus-


FRESH FRUITS.
STRAWBERRIES AND CREAM.
Pick your strawberries over carefully; if they are dusty, wash
them, by pouring 'water over them through a colander. Arrange
them in a glass dish, sprinkling a thick layer of powdered sugar
over them when it is half full, and another on the top; sugar them
only a few minutes before they are to be eaten, and cover with
cream or condensed milk, partially diluted, when serving. [See
page 186, 187.]
Peel fine juicy rareripe peaches, cut them up, cover thickly with
powdered sugar, and serve with cream, or without.
HUCKLEBERRIES.
Some people like these without sugar, the best way therefore is
to pick them carefully, and put them on the table in a glass dish,
flanked by a bowl of powdered sugar, and a pitcher of milk, and
let every one suit his or her taste. They are delicious eaten in a
bowl with bread and milk, and in this way, constitute an excellent
summer morning, or mid-day meal.
BLACKBERRIES.
These are best without milk, and may be sugared either before
or after putting on the table. Plenty of white powdered sugar is
necessary, and a little lemon juice dropped upon the sugar is an
improvement.
WHITE AND RED CURRANTS. *
Pick them large, and fresh from the stems, and put them either
together, or separate into glass dishes; cover then thickly with white


YEAST, BREAD, BISCUITS, Etc.
YEAST.
Take twelve large potatoes, pare and grate them; have two
single handful of hops boiled in one quart of water; strain upon
the potatoes; set the pan on the stove, and stir till it scalds; take
off, and add one table-spoonful of brown sugar, one teaspoonful of ginger; when cool, add half a pint of good brewer's yeast if it
can be got, if not, take hop or cake yeast to start with, the flour
will soon work out. This is always ready, does not sour quickly,
and will keep two months in a cool place without needing soda.
It should be put into a half gallon jug, corked, and tied down and
kept in a cool place. One tea-cupful will raise two large loaves
of bread.
CONNECTICUT YEAST.
Put a handful of hops in a bag, boil in two quarts of water with
five pared potatoes; when done, sift the potatoes, put with them
in a pan one table-spoonful of flour, half cup of sugar, half cup of
salt; pour on this the boiling hop water. When sufficiently cool,
add yeast enough to ferment it well, then put it in a jug, cork tight,
keep in a cool place.
AN EXCELLENT YEAST.
Boil four good sized potatoes, mash or sift fine, then add one
half cup of sugar, two-thirds of a cup of salt? one quart of boil-
ing water, then put in one pint of cold water and B cup of old
yeast; cover and rise over night; it will then be fit to use; one
gill is sufficient for three pints of flour.
POTATOYEAST.
This does not keep long, but it is very nice to use for anything
which requires raising. It is made by smoothly mashing a dozen


234 YEAST, BREAD, BISCUITS, ETC.
make the bread two thirds of corn meal, take four quarts of sifted
corn meal, sprinkle a table-spoonful of salt over it, pour over it
two quarts of boiling water, as directed above; when lukewarm
add two quarts of rye meal, half a pint of lively yeast mixed in a
pint of warm water,—add more warm water if necessary. Bake
two or three hours. This makes a loaf weighing seven or eight
pounds.
GRAHAM BREAD.
Make a batter of Graham flour in the ordinary way, but mix it
rather thin. Let it rise, divide the loaves into tins just as soon as
it is light, for it becomes sour quicker than bolted flour; bake an
hour and a quarter, or an hour and a half, according to the size of
the loaf. A little molasses can be added to the batter if desired.
t8WEET BROWN BREAD.
One quart of rye flour, two quarts of Indian meal, one pint of
Graham flour, all fresh, half a tea-cupful of molasses or brown su-
gar, half a pint of potato yeast, and salt. Mix into as stiff a
dough as can be stirred with a spoon, using warm water for wet-
ting. Let it rise several hours or over night, then bake five or six
hours.
RICEFLOUR BREAD.—1.
Boil a pint of rice soft, add a pint of cream, then three quarts
of rice flour; put it to rise in a tin or earthen vessel until it has
risen sufficient; divide it into three parts, and bake it as other
bread, and you will have three large loaves; or scald the flour,
and when it is cold mix half wheat flour or corn. Raised with
leaven in the usual way.
RICE FLOUR BREAD.—2.
One quart of rice flour; make it into a stiff pap by wetting with
warm water, not so hot as to make it lumpy; when well wet, add
boiling hot water, as much as two or three quarts; stir it contin-
ually until it boils; when it cools, put in half a pint of yeast and a
little salt; knead in as much wheat flour as will make it a proper
dough for bread; put it to rise, and when risen, add a little more


YEAST, BREAD, BISCUITS, ETC. 235
wheat flour. Let it stand in a warm place half an hour, and bake
it. This same mixture, only made thinner, and baked in rings,
makes excellent muffins.
MOIST BICE BREAD.
In three quarts of cold milk and water, mix a pint and a half
of ground rice. It will be a thin gruel; boil it three or four min-
utes, and then stir in Graham flour until it is too stiff to stir with
a spoon. Let it become lukewarm, add two gills of yeast and
salt; let it rise, and bake it an hour.
APPLE BREAD
Mix the pulp from a dozen good-flavored, boiled apples, with
twice its quantity of wheat flour, or Graham flour; add salt, yeast,
and bake as usual.
PULLED BREAD.
Take the crumb out of it hot loaf of bread, and divide it into
rocky looking pieces, by pulling it to pieces quickly with the fin-
gers of both hands; place these pieces on a baking tin, lined with
paper, and bake them over again to a light-brown color. Do them
in a quick oven to ensure their being very crisp.'
FD2CES OF BREAD.
These need not be thrown away. Rich bread puddings may be
made of them; they may be made into crumb cakes, or dressing
for any kind of meat that can be stuffed, is made of softened crusts,
butter, herbs, and a beaten egg. In the summer when bread becomes
mouldy by keeping, the pieces that cannot be used immediately, can
be dried on tins in the oven and used pounded for puddings, or
crumb cakes, or to dress a ham, as cracker crumbs. Some have a
small board on which to slice bread, and brush the crumbs from
it into a box. It is easier to save them than to scatter them over
the table or floor.
SHORT CAKE.
Put into a basin twelve ounces of flour, and six ounces of but
tcr, or half the quantity if sufficient for your purpose; take off


236 yEAST, BREAD, BISCUIT, ETC.
little hits of butter with your fingers and rub thoroughly into the
flour; then moisten it with as little water as possible, only just
enough to hold the paste together, as the less water used the short-
er the crust will he. Roll out the paste upon a smooth board, of
the desired thickness. This quantity is sufficient for the cover of
two fruit tarts. While making pastry always endeavor to he in a
cool place in summer, and a moderately warm one in winter; use
cold water in summer, and water a little warm in winter.
RUSES.
Three pints of flour, one pint of sugar, a quarter of a pound of
butter rubhed in the flour, one table-spoonful of yeast, one pint of
warm milk. Set a spongo and put all in Mix soft. This is
good for doughnuts.
BAEED BATTER.
Four pints of cold milk, three table-spoonsful of flour, two
crackers pounded fine, a small piece of butter, table-spoon fal of
sugar, two eggs, a little salt to he eaten with butter and white su-
gar. Flavor with lemon.
RYE DROP CAEES.
Mix together one quart of milk, two heaten eggs, a piece of but-
ter as large as an egg, two tea-spoonsful of cream of tartar, one
tea-spoonful of soda, half a tea-cup of white sugar, and sufficient
rye meal to make a thick batter. Bake half an hour.
«RICE BISCUIT.
Mix with warm water, a tea-cup of boiled rice, two pounds of
flour, two spoonsful of yeast; let it rise, and bake it.
HOE CAEES.
First scald a quart of Indian meal in enough water to make a
thick batter; mix in two spoonsful of butter, a tea-spoonful of
soda, and two tea-spoonsful of salt. Bake about half an hour in a
buttered pan.
FANNYiS BREAEFAST CAEES
In one quart of thick sour milk, stir Graham flour, to make a


YEAST, BREAD, BISCUITS, ETC. 237
thick batter, add a little salt, a heaping tea-spoon of soda, and a
tea-spoon of melted butter. Make it into drop cakes, and bake.
CORN CREAM CAKE.
Take a quart of milk, or buttermilk, and put a sour thick cream
mixed with sufficient bi-carbonate of soda to sweeten it, add corn
meal enough to the milk and cream to thicken it to the consistency
of pound cake, stirring it inI put it an inch thick in floured pans,
and bake it in a quick oven.
MRS. D.'S TEA BISCUIT.
Six tumblers flour, one half pound butter, three tumblers milk,
two tea-spoonsful cream tartar, one half tea-spoonful soda; mix
soil, bake quick.
CORN BREAD.
One pint of sour milk, one pint of corn meal, one pint of white
flour, two even teaspoonful of soda, one tea-cupful of molasses
or brown sugar, one large tea-spoonful of salt; bake an hour. It
is nice and warm for dinner, and moist and toothsome when cold.
Good Indian cake is made with buttermilk or sour milk, with a little
cream or butter rubbed on the meat, and a tea-spoonful of sal-
eratus.
BREAKFAST JOHNNY CAKE.
Mix over night six or eight table-spoonsful of fine yellow Indian
meal, with two of wheat flour, one of corn starch, a tea-spoonful
of salt, and water enough to wet thoroughly — milk is better, but
is not essential. In the morning add one egg, a tea-spoonful of
soda, a table-spoonful of brown sugar, and another of melted but-
ter; beat up well, and bake immediately. This is good enough
for '* company."
BREAKFAST CORN CAKE.
Three cups of meal, and half a cup of flour, mixed with butter-
milk, or sweet milk, and water, over night, and left standing. In
the morning add a large tea-spoonful of soda, a table-spoonful of
sugar, or molasses, and as much melted butter, together with a lit-


238 YEAST, BREAD, BISCUITS,ETC.
the salt. Bake an hoar. It is very nice. A little cold hominy, or
farina, mixed smoothly with the meal, improves corn cake without
eggs, wonderfully.
CORN MEAL WAFFLES.
Two eggs, yolks well beaten, one table-spoon of butter, one of
flour, one tea-spoon of salt, one pint of sweet milk, one pint of
meal twice sifted, half tea-spoon of soda; add last the whites of the
eggs well beaten.
WESTERN JOHNNY CAKE.
One quart of milk, three eggs, halt cup of sugar or molasses,
tea-spoonful of saleratus, a cup of wheat flour, thicken with In-
dian meal to a batter. Bake in shallow pans.
BUTTERMILK BREAKFAST CAKES.
A quart of Graham flour, a piece of butter as big as a walnut, a
tea-spoon of salt, a tea-spoon of soda, and sufficient good butter.
Add enough milk to mix to the consistency of cup cake. . Drop the
batter by the large spoonful on a buttered pan, and bake quick.
They will puff right up, and be ready for the table in fifteen min-
utes.
RICE PUFFS.
To a pint of flour, put boiling water or milk sufficient to make a
batter. When it is cold beat four eggs and put in, together with
a tea-spoonful of salt. Drop this mixture by the large spoonful
into hot fat.
RICE FLOUR PUFFS.
To a pint of the flour, add a tea-spoonful of salt, a pint of boil-
ing water; beat up four eggs, stir them well together, put from
two to three spoonsful of lard in a pan, make it boiling hot, and
fry as you do common fritters.
RICE FLOUR CAKES.
Take a pint of soft-boiled rice, half a pint of milk and water, to
which add twelve spoonsful of rice flour. Divide it into ' small
cakes, and bake in a brick oven.


240 YBA8T, BREAD, BISCUITS,-ETC.
spoon of salt, and a little pepper. Drop this mixture on a buttered pan by the spoonful, and bake or fry for ten or fifteen minutes.
They are very nice for breakfast.
BUTTER CAKES FOR TEA.
To half a pint of milk, stir in two well-beaten eggs, a tea-cup
of cream, half a tea-spoonful of saleratus dissolved in the cream,
a little salt, a table-spoonful of meltt d butter, and sufficient sifted
flour to make a thick batter. Drop :t in thin round cakes on a
buttered pan or griddle, turn them while baking, and bake until
browned. Send to table piled on a plate with a little butter on
each.
SODA BISCUIT.
Stir into one quart of flour two tea-spoonsful of cream tartar,
one tea-spoonful of salt; dissolve in three gills of new milk a tea-
spoonful of soda; stir it into the flour quickly, pour all on the
board, roll out, cut in small circular cakes, bake in a quick oven.
ENGLISH BREAKFAST CAKES.
Warm a pint of milk and four ounces of good butter till luke-
warm; add two beaten eggs, three ounces of sugar and two table-
spoonsful of yeast; raise the flour, work the dough, using more
flour if necessary; divide into cakes, and let them rise for threo
quarters of an hour and bake them in buttered tins. When done,
cut those to be used into slices, butter on each side and warm them
a minute, serving them hot. In using the remainder for another
meal, they may be warmed and buttered in the same way.
FRENCH ROLLS.
Warm a pint of new milk, melt two large spoonsful of butter,
add a little salt. When cool, sift in one pound of flour, one egg
well beaten, one spoonful of yeast. Beat these well together, but
avoid kneading. When risen, form it into rolls, handling as little
as possible. Bake on tins, and serve.
GRAHAM BISCUIT.—1.
These are quickly made, and very nice for breakfast. Take a


, YEAST, BREAD,BISCUITS,ETC. 241
quart of Graham or unbolted flour and mix it to the consistency
of drop cake with butter-milk, an even tea-spoonful of soda and a
little salt; add a table-spoonful of melted butter, and drop the
mixture on a shallow pan. Bake in a quick oven fifteen or twenty
minutes.
GRAHAM BISCUIT.—2.
Mix together as for bre d one quart of Graham meal, two
spoonsful of molasses, one tea-spoonful of lard, two spoonsful of
wheat flour, half a cup of yeast, and salt. Let it stand all night
to rise, and in the morning put it in muffin rings; let them stand
half an hour, and then bake.
SOFT WAFFLES.
One quart of milk, four eggs, one quarter pound of butter,
yeast; to be made as thin as pancakes.
muffins.—1.
Mix a quart of wheat flour with half a tea-cupful of potato yeast,
two beaten eggs, a heaping tea-spoonful of salt, a pint and a half
of luke-warm milk, and two table-spoonsful of melted butter; set
to rise, and when very light turn into well-buttered muffin rings,
and bake a clear, light brown.
muffins.—2.
Two coffee-cups of milk, three of flour, two eggs, one table-
spoon of butter, two tea-spoonsful cream of tartar, one of soda.
Take half your milk, half your flour, eggs, salt, butter, and cream
of tartar; beat well until smooth, then add by degrees the rest of
the milk and flour, and lastly the soda, mixed with a little flour.
HOT CROSS BUNS. (GOOD FRIDAY.)
Take two pounds of flour well dried, rub in half a pound of
butter, add four eggs, four spoonsful of yeast, and as much new
milk as will make it into a soil dough. Put in while mixing, half
a pound of powdered sugar, and half an ounce of caraway seeds.
Set it by the fire to rise, and when it is light, divide it into the
11


242 YEAST, BREAD, BISCUITS,ETC.
proper size for buns. Make a cross upon each, and glaze the top
with white of egg, and sugar.
DRY TOAST.
Dry bread well and evenly toasted, without being burned, is
the best food that can be taken for very acid and irritable stom-
achs. Nice, fresh-sliced bread toasted, may be well spread with
butter and served immediately as a good breakfast dish. Bread
a little soured or over fermented is improved, though not cured,
by toasting.
DIP TOAST.
Toast bread, and dip it quickly into boiling water; spread it
with plenty of butter, and serve immediately, or let it stand in the
oven if required to wait.
CREAM TOAST.
Toast slices of stale bread on both sides, and pour on them
while hot, sweet cream diluted by an equal quantity of scalded
milk.
•
THE FAMILY OF GRIDDLE CAKES.
BUCKWHEAT CAKES.
Take equal quantities of buckwheat, Indian meal and Graham
flour, to make one quart, add half a cup of new yeast, a tea-spoon-
ful of saleratus, a little salt and enough good milk, or luke warm
water to make a thick batter. Set it near the fire to rise, and
when risen, cook them in a well buttered griddle.
COMMON PANCAKES.
Mix together three spoonsful of flour, two beaten eggs and a
little salt, stir in good milk by degrees, and fry them in boiling
lard a light brown color. The eggs may be dispensed with, or
yeast or snow used in their stead.


YEAST, BREAD, BISCUITS,ETC. 243
SHROVE TUESDAY PANCAKE'S. Four eggs, four table-spoonsful of flour, one pint of milk and
pint of cream, or quart of milk, and table-spoonful of melted but-
ter; salt to taste, and add just before frying in hot lard, a quarter
of a pound of currants.
BREAD GRIDDLE CAKES.
Take pieces of stale bread, soak them in water till quite soft,
drain them and rub the bread to a pulp; then add two or three
beaten eggs and sufficient milk to make a thick batter, and cook
them in the griddle.
SODA GRIDDLE CAKES.
Stir together in one pint of milk, one teaspoonful of soda, two
tea-spoonsful of cream of tartar, sufficient flour to make a thick
batter, and fry .them on the griddle.
RICE CAKES.
To one tea-cupful of cold boiled rice, put one of flour, one egg,
one table-spoonful of corn starch, tea-spoonful of salt, and sour
milk, or buttermilk, enough to make a batter; mix smoothly, and
at the last add a tea-spoonful of soda and a little melted butter;
bake immediately. If sweet milk is used, put in rather less soda
and double the same quantity of cream of tartar. Cold boiled
hominy can be used in the same way; these are an excellent Spring
substitute for buckwheat cakes.
FLANNEL CAKES.
Put two ounces of butter into a pint of hot milk, let it melt;
add then a pint of cold milk, four beaten eggs, a tea-spoonful of
salt, two table-spoonsful of yeast, and sufficient flour to make a stiff
batter. Set it in a warm place three hours to rise, then fry on the
griddle. .
CREAM PANCAKES.
Mix the yolks of two eggs with half a pint of cream, and two
ounces of sugar, fry them on the griddle thin, and serve hot, with
grated sugar over them.


244 YEAST,BREAD, BISCUITS,ETC.
ECONOMICAL GRIDDLE CAKES.
A capital and economical way of making griddle cakes, is to keep
a stone jar or pitcher, into which put all the scraps, cold hominy,
rice, mashed potato, small pieces of bread, in short everything
eatable which is clean and good, and can be reduced to a pulp.
Into the mixture also put any stray drops of milk that may be left,
and when a pint, or more, or less, according to the size of the
family, has accumulated, mix it with flour into a batter, sweeten
with a tea-spoon of bi-carbonate of soda, or refined saleratus, and
reduce still further if necessary, with a little sweet milk. These
cakes will be found delicious, and can be made without any eggs,
by putting in one or two table-spoonsful of maizena.
INDIAN GRIDDLE CAKES.—1.
Mix together one pint of Indian meal, one cup of flour, it table-
spoonful of molasses, a tea-spoonful of saleratus, a little salt and
ginger, and sufficient sour milk to make a stiff batter. Bake on
the griddle.
INDIAN GRIDDLE CAKES.—2.
In a quart of warm milk mix a quart of Indian meal, a handful
of wheat flour, a teaspoonful of salt and two tea-spoonsful of
yeast, and two or three beaten eggs. Let it rise and bake on the
griddle. If the batter should sour, dissolve a little saleratus in
lukewarm water, stir it in the batter and let it stand half an hour
before using.
INDIAN GRIDDLE CAKES. 3.
Scald at night half the quantity of meal to be used; mix the
other half with cold water until it is thick batter; add a little salt
and set it to rise without yeast. This will make light, crisp cakes
in the morning. The skimmings of boiled meat is the best to fry
them with. Fry slowly.
RYE GRIDDLE CAKES.
One quart of sweet milk, two eggs, one-half teaspoon saleratus.
Pinch of salt, enough rye flour to make batter.


YEAST, BREAD, BISCUITS,ETC. 245
RICE FLOUR CAKES LIKE BUCKWHEAT CAKES.
Mix one quarter of wheat flour to three quarters of superfine
rice flour, and raise it as buckwheat flour. Bake it like buckwheat
cakes.
TOMATO GRIDDLE CAKES.
Cover sliced ripe tomatoes with a nice batter, and fry them on
the griddle.
SCOTCH PANCAKES.
Mix together four table-spoonsful of sifted flour and four well
beaten eggs; after these are stirred together awhile, add gradually
a pint of milk, season with a little salt and nutmeg. Put a shallow
frying pan with a small piece of butter in it, on the fire, and pour
into it half a tea-cup of batter. Turn the pan round over the
fire for a minute or two, then by taking it off the fire and holding
it upright in front of the bars it will rise immediately. When it
is done, cut the edges, sprinkle with sugar, and roll up.
THE POTTGHKEEPSIE SEER'S INDIAN BANNOCK.
One pint of corn meal, one quart of milk, boil one pint of the
milk, and scald the meal thoroughly. Put in a tea-spoon of salt,
a table-spoon of melted butter, three well-beaten eggs, and thin
batter with the cold milk. Bake brown in shallow pans.
BOILED FARINACEOUS DISHES.
HOMINY AND FARINA.
As a change from griddle cakes, housekeepers will find a dish
of boiled hominy, or farina, very palatable, and especially health-
ful for children. Farina should be mixed thin, about like meal
mush, and boiled as long, say an hour. Hominy should be soaked
in cold water over night, and boiled for an hour, with a little salt,
in the morning. It is eaten with sugar and milk, or butter and
sugar. It is a reliable breakfast dish the year round.


YEAST, BREAD, BISCUITS,ETC. 247
let it it boil fifteen minutes; then add a tea-cupful of milk, a little
salt, and give it one boil.
ENGLISH FRUMETY
Soak half a pint of wheat, and then boil it gently for three or
four hours. Beat up an egg in a quart of milk, and mix with it,
also a tea-cupful of raisins and currants, a little salt, nutmeg, or
cinnamon, and grated lemon peel. Boil all together for another
quarter of an hour, and serve. If preferred thinner, more milk
can be added.
OLD FASHIONED HULLED CORN.
Shell a dozen years of ripe, dry corn, put it in an iron kettle
and cover with cold water; put in the corn a bag of two tea-cups-
ful of fresh wood ashes, and boil until the corn looks yellow, and
tastes strongly of the alkali, then take out the bag and boil the corn
in the lye over an hour, then pour off the lye, add fresh water, and
simmer until the corn swells. If the hulls do not then come off
by stirring, turn off the water and rub them off with a towel; add
more water and simmer for three or four hours, often stirring to
keep it from burning; when it swells out and becomes soft and
white, add salt to liking and let all the water simmer away. Eat
warm or cold with cream or milk.


BREAKFAST.
BREAKFAST.
A great variety of dishes are unnecessary for breakfast, but see
that what you do have, is nicely cooked, and properly served. Un-
less sickness or some other circumstance prevents, the mistress of
the house should always add the finishing touches to the breakfast
room, and the breakfast table. The most experienced servant will
fail in producing just the right degree of light and sunlight, in
getting rid of the last speck of dust, or the latest evidence of ashes,
and never thinks at all of transferring a branch of rosebuds, and
geranium from the garden to the mantel piece; these belong to the
gentler thought, and more refined instincts of the cultivated lady,
and such duties are not at all beneath the dignity of the highest in
the land.
That the dishes may be well-cooked, and well served, they must
be adapted to the other services required on that day. On wash-
ing and ironing days, for instance, as little time, and as little of the
fire should be used as possible, and care should be taken to save
interruption to the important, and principal business of the day.
Broiled chicken, or warmed over chicken, and omeletts, are
always nice breakfast dishes, but in cities the prices puts them out
of the reach of ordinary people, except on extraordinary occasions.
The regular dishes, such as beefsteak, mutton chops, fish, broiled
ham, eggs, and warmed over potatoes, are all understood, and in
the different kinds and degrees, constitute the daily breakfast proba-
bly, of half the world.
There is a very important point however, to which little attention
is paid, and that is fruit. "Fruit," saith the old proverb, " is golden
in the morning, silver at noon, and lead at night," yet it is only at
night, that in this country, we eat it at all, as part of a meal. This
is wrong, fruit is a most valuable part of food, it cannot be too


BREAKFAST. 249
highly estimated; more fruit, with less saleratus, and rich greasy
compounds, such as butter with meats, gravies, and the like, would
take away the occupation of half the doctors, and reduce wonder-
fully the sum total of dyspepsia and liver complaints.
A distinguished physician has said that one or two tart Messina
oranges eaten before breakfast during the three spring months,
would cure the worst obstinate bilious disorder; but the cure would
undoubtedly be as effectual if they were eaten at breakfast, and the
usual amount of pork and melted butter on hot cakes, reduced
during that time.
The rule should be to have fresh fruit on the table every morning,
as long as it lasts, and then a preparation of dried, canned, or
preserved fruits, a small investment in Guava jelly; and that India
fruit, for breakfast, will not be thrown away, after your own stock
is exhausted, and you begin to tire of apples, and the common
dried varieties.
A very valuable adjunct to the breakfast table is the tomato;
highly prized as it is, its admirable medicinal qualities are only just
beginning to be discovered. Providentially, it is so cheap, and
grows so readily and profusely, that the poorest person can lux-
uriate in its excellence, as well as the richest, and derive all the
more benefit from not being able to destroy its virtue with butter,
and an excess of condiments.
Tomatoes are an almost sovereign cure for dyspepsia, and should
be on the table, raw or cooked, the year round. Persons habituated
to them, soon learn to love them in any form, sliced with a little
pepper, salt, and vinegar, stewed, baked, or even fresh from the
vines; the least healthful and generally the least palatable mode of
serving them, is sweetened, or cooked with sugar.
Mush, hominy, wheaten grits, or some dish of that sort, should
be frequently seen upon the breakfast table, such food is excellent
for children, and soon becomes very palatable, and highly esteem-'
ed by grown persons. Moreover if it is not eaten when first boil-
ed, it is not wasted; it is just as good fried, or used as a basis for
griddle cakes.
In some families, warm soda biscuit for breakfast, is the regular
thing; this is very hurtful. Good home-made bread, not quite
fresh, is best. French bread, baked the day before, next best;
11*


BREAKFAST. 251
11. Minced veal, toast, rice, waffles, and sliced oranges.
12. Cold roast veal, fried potatoes, apple sauce, and raised bis-
cuit.
13. Broiled lamb chops, hominy cakes, tomatoes, twist bread.
14. Indian slapjacks, pork chops, cut thin, and fried brown,
fried apples, and Graham bread.
15. (Easter Sunday Morning.)Fresh eggs boiled, French
bread, and Guava jelly.
16. Broiled salmon, potatoes, baker's twist, and stewed cher-
ries.
17. Broiled shad, fried hominy, potatoes, and salad of water-
cresses.
18. Fried Indian mush, ham broiled very thin, poached eggs.
19. Broiled partridge, toast, rice cakes, and cranberry jelly.
20. Soused shad, fried potatoes, boiled hominy, and buttermilk Graham biscuit.
21. Broiled mackerel, fried mashed potato, and hoe cake. Plain
lettuce or radishes.
22. Sausage cakes seasoned with sage, potatoes boiled in their
skins, and "mixed," griddle cakes.
23. Minced chicken, rice waffles, boiled eggs, potatoes warmed
over in milk.
24. Veal cutlets, muffins, and fresh strawberries.
25. Fresh mackerel, stewed gooseberries, potatoes, corn bread.


COFFEE, TEA, Etc.
COFFEE.
It is better to buy whole coffee and grind it yourself. Let the
coffee pot be clean and free from the smell of stale coffee. Grind
sufficient coffee fresh for use at one time, then stir it about with
the white and shell of an egg, mixing them thoroughly. Or an egg
may be mixed with half a pound of ground coffee, which is to be
used as required, and the egg tends to preserve the aroma. Take
a table-spoonful of coffee or less for each person, pour upon it as
much boiling water as will be required, and boil it up as quickly
as possible. Pour out a tea-cupful and put it back again, or pour
the whole backwards and forwards several times. Take it from the
fire and pour half a tea-cupful of quite cold water into it and let it
stand five minutes by the fire; but do not let it boil again, before
you transfer it to the coffee pot in which it is to be served. Do not
shake it in doing this, as the egg shell and coffee powder will have
settled at the bottom, and the liquid ought to be perfectly clear.
A little isinglass is sometimes used instead of egg. Many insist
that it is quite unnecessary to use the egg at all. Loaf sugar and
boiled milk should be served with it, allowing each person to suit
their own taste.
COFFEE CREAM.
Some make coffee cream by boiling three cups of coffee after
it is made, with a pint of cream and sugar to taste, until they are
reduced nearly one half, and so serving it.
DINNER COFFEE.
Take pure Mocha coffee, one table-spoonful to each person,
mix with egg and cold water, and boil perfectly clear. Serve


254 COFFEE, TEA, ETC.
without milk, but with loaf sugar, or if you choose with burnt
brandy, and sugar, in very small cups.
COLDCOFFEE.
Make a quart of good coffee, pour it off clear, and add to it a
pint of new milk, a gill of cream, and enough loaf sugar to
sweeten it. Set it back on the fire, and let it all come to a boil.
This will be delicious cold, or it is good warmed up next day.
Bottles of such coffee are sometimes useful to take on a picnic.
Use the best lump, or coffee crushed sugar, for coffee, coarse brown
spoils the flavor.
chocolate (American).
Procure the best chocolate, grate it, allowing two heaping table-
spoonsful to a quart of mixed milk and water. Boil it fifteen
minutes, taking off the scum as it rises, and serve with sugar and
cream.
chocolate (French).
Break the chocolate in pieces, boil it in a little water, stirring all
the time, then add double the quantity of milk, and allow that to
boil also, stirring, but not skimming, until it has boiled up thick
for several minutes. Add loaf sugar to taste, and serve with cream,
or new milk to thin it off, if preferred.
To make good cocoa from the nibs, it should be boiled for three
or four hours, and strained when it is taken from the fire. Should
any grease rise to the surface after this it must be removed either
with writing paper, or by skimming. Sufficient quantity of cocoa
may be made at one time to last three or four days, as it will re-
main perfectly good for that time, and should be merely boiled up
when wanted and served with hot milk. In boiling, use a quart of
cold water to a quarter of it pound of cocoa nibs, or vary according
to taste.
TEA.
"Tea," as a meal is a lost institution in most of our large cities.


COFFEE, TEA, ETC. 255
More's the pity, for it was the easiest, and pleasantest meal of the
day. Moreover, with it, has gone out early hours, and thrifty
habits, attention to home duties, and love of home pleasures. The
late breakfasts, which are the rule now, and the six o'clock dinners,
not only destroy health, but give the day to gossiping and visiting,
to shopping and the promenade, and afford an excuse for daily ex-
pensive lunches at fashionable restaurants, which make simple home
fare distasteful.
"Tea," in the old-fashioned sense, is still to be met with occas-
ionally in the country, and who that has ever assisted in a pleasant
family circle at that most enjoyable of all meals, but remembers it
with a longing to experience it once again. The cosy table, the
light delicate food, the hot, fragrant beverage in small cups, han-
dled tenderly, as if with a due appreciation of their contents; the
leisure which all enjoy after the principal business of the day is over,
and the stimulus to lively and agreeable conversation, which the
meal affords.
But the tea itself must be good; no luke warm infusion, no
mere slop, by quantity of which you seek to make up for the qual-
ity. One cup of really good, inspiring tea, is worth a gallon of
the liquid which well-intentioned housewives sometimes pour out,
with the assurance that it is not strong, and will not hurt you. The
truth is, that the amount of liquid is a positive injury, while, what-
ever of virtue the tea possessed, is drowned in it; but there are
persons who still insist upon their ancient right to three or four
cups, and perhaps the less tea there is in these, the better.
HOW TO MAKE TEA.
Scald your tea-pot for six persons, put in three tea-spoonsful
of best green tea, pour a little boiling water upon it, and set it to
steep. Put four tea-spoonsful of best black tea in a tin cup with a
cover, pour cold water upon it, cover it tight, and bring it to a quick
boil; let it boil a minute, and then add it to the green, which
should only steep in boiling water, not boil. Fill up with the ne-
cessary quantity of boiling water, and it is ready for the table.
It is not known by many persons, that the Oolong and other
black teas require boiling, in order to extract their strength and
virtue. Those who mourn over poor, weak, modern tea, are ad-
vised to try this method.


BILLS OF FARE FORDINNER. 257
FEBRUARY.
Irish stew, fried parsnips, roast potatoes, pickles, and apple pie. (V-i/
Boiled corned beef, ijlilnm . carrots, mashed turnips and pota-
toes, rice, and raisins with sauce.
Cold corned beef, roast potatoes, macaroni, fried parsnips, pick-
led beets, and apple pie.
Broiled mutton chops, potatoes boiled in their skins, stewed to-
matoes, and tapioca pudding.
Baked pork, and beans, and boiled codfish, with mashed pota-
toes, and pickles, apple sauce. Baked apple pudding.
Roast leg of mutton, and currant jelly, mashed potatoes, boiled
onions, fried parsnips, and bread currant pudding.
Stuffed and stewed prairie chickens, stewed tomatoes, mashed
canned corn, and lemon pie.
Extra Dinner.
Tomato soup, boiled salmon trout, with anchovy sauce, roast
turkey, cranberry sauce, canned corn, Lima beans, celery, brown
mashed potatoes, fried oyster plant pickles, bread and butter pud-
. ding, apples, oranges, biscuits and French coffee.
Sunday Dinner.
Oyster soup, roast ribs of beef, cold slaw, succotash of corn
and Lima beans, mashed potatoes, fried parsnips, and apple merin-
gue pie.
MARCH.
Beef a la mode, from the upper part of the leg, roast potatoes
boiled parsnips, stewed cabbage with vinegar, and apple fritters.
'«


260 BILLS Off FARB FORDTONEB.
Boiled lamb chops, potatoes, kidney beans, sliced tomatoes, and
rhubarb batter pudding.
Roast leg of lamb, potatoes, asparagus, and sliced tomatoes.
Blanc mange with jelly.
Stewed mutton with rice, early potatoes, salad, gooseberry pie.
Veal pot pie, potatoes, sliced tomatoes, and rice pudding.
Roast chickens, jelly, early potatoes, asparagus, and corn starch
pudding, with cream, and fresh strawberries.
Chowder of blue fish, with potatoes, sliced tomatoes, cold boiled
ham, and fresh currant pie.
JULY.
Shoulder of veal stuffed, potatoes, asparagus, salad and straw-
berry pie.
Small ribs of lamb stewed with new potatoes, green peas, toma-
toes, and blackberry batter pudding.
Boiled ham, with potatoes, spinach, and dessert of bread and
milk, and berries.
Boiled salmon with green peas, and egg sauce, potatoes, salad,
and strawberry dumplings.
Corned beef, early cabbage stewed with vinegar, young turnips,
potatoes, and cherry pie.
Roast beef, potatoes, asparagus, Lima beans, Indian corn, toma-
toes, and green apple pie.
Chops cut off leg of mutton, and cooked with tomatoes, pota-
toes, kidney beans, and cherry batter pudding. 


BILLS OF FARE FORDINNER. 261
Roast leg of mutton, green peas,stewed tomatoes, potatoes, and
huckleberrypie.
Extra Dinner.
Tomato soup, boiled salmon, with anchovy sauce, salad, roast
lamb,green peas, mint sauce, - potatoes, stewed tomatoes, succo-
tash of Lima heans and Indian corn. Ios bUnc mange, with
pineapples, and open currant tart.
AUGUST.
Fillet of real larded, new potatoes, stewed tomatoes, spinach,
and huckleberrypudding.
Cold veal, succotash of corn and string beans,potatoes, salad,
and cherry pie.
Veal pie,stewed tomatoes, potatoes, horseradish, and rice dumplings.
Lamb chops with tomato sauce, string beans,and new potatoes,
huckleberry,or blackberrypie.
Cold lamb,potato salad, stewed tomatoes, green corn boiled,
and cherry pudding.
Roast leg of lamb,mint sauce, new potatoes, new mashed turnips,
salad, green peas, and currant, or gooseberrypie.
Dish of pickled cod with melted butter, cold boiled ham, potatoes,
salad, com, and fresh fruit pie, or pudding.
Stewed pigeons, lobster salad, potatoes, asparagus, currant jelly,
Lima beans,currant, and custard tarts.
SEPTEMBER.
Roast prairie chickens, with apple sauce, potatoes, and spinach;
corn starch pudding, and sliced peaches.


262 BILLS OF FARE FORDINNER.
Fillet of mutton slightly corned, potatoes, green corn, new tar-
nips, and currant jelly. Bread pudding.
Cold mutton, mashed potatoes browned, mashed turnips, salad,
and blackberry pudding, '' Buffalo" style.
Shank end of leg of mutton stewed with rice, stewed tomatoes,
fried potatoes, and peach pie.
Sirloin of beef roasted, potatoes, cauliflower, succotash, and
tomato salad. Yorkshire puddding.
Cold beef, hot potatoes, salad, or pickles, green corn, and plum
batter pudding.
Oyster soup, the beef-bones being used to make the small
amount of stock necessary, minced beef with potatoes, stewed to-
matoes, string beans, and green apple pie.
Birthday Dinner.
Oyster pie, roast chicken with jelly, potatoes, corn, Lima beans,
salad, bread and butter, pudding, and dish of fresh pears, peaches,
plums, etc., arranged with leaves, and flowers.
OCTOBER
Mutton chops, with mushroom sauce, potatoes, succotash, and
lemon meringue pie.
Boiled mutton, caper sauce, mashed turnips, potatoes, sliced to-
matoes, or stewed; any rice pudding.
Broiled beef steak, baked potatoes, tomatoes, and baked apple
dumplings.
Irish (mutton) stew, with dish of rice, as vegetables, tomatoes,
and fresh apple pie


BILLS OF FARE FOE DINNER. 263
Vegetable soup, chowder made of haddock, potatoes, salad, and
currant dumplings.
Corned beef, cabbage, potatoes, turnips, carrots, and stewed beets,
Tapioca apple pudding.
Tomato soup, alamode beef, stewed cabbage, potatoes, Lima
beans, celery, and baked rice pudding, with fruit.
NOVEMBER.
Stewed rabbit, with dish of pork and beans, boiled onions, po-
tatoes, and pickles. Apple pie.
Roast haunch of mutton, mashed white turnips, potatoes, and
jelly. Pancakes with jelly.
Chicken pot-pie, mashed potatoes, celery, pickled cauliflower,
and squash or pumpkin pie.
Ox tail soup, soused fish, cold beans, hot potatoes, pickles, and
English roll pudding.
Beef stew, mashed potatoes, fried parsnips, pickled beets, and
baked apple pudding,
Roast chicken, mashed potatoes, cold slaw, egg plant, fried in
butter, stewed tomatoes, and bread pudding.
., Thanksgiving Dinner.
Oyster soup, mi, with egg sauce, lobster salad, roast turkey,
cranberry sauce, mixed pickles, mangoes, pickled peaches, cold
slaw, and celery; boiled ham, chicken pie ornamented, jelly, mash-
ed potatoes browned, tomatoes, boiled onions, canned corn, sweet potatoes, roasted broccoli. Mince, and pumpkin pie, apple tarts,
Indian pudding. Apples, nuts, and raisins.


264 BILLS OF FARE FOR DINNER.DECEMBER.
Spare rib of pork, mashed potatoes, apple sauce, and baked
apple dumplings.
Ribs of beef, boned and stuffed, potatoes, boiled onions, fried
parsnips, and pickled cabbage; pumpkin pie.
Soup, broiled chops, mashed potatoes, apple sauce, and boiled
rice, with raisins.
Soup meat, made into a stew with vegetables, and stock spice
and sweet herbs, Indian dumplings, potatoes, and apple pie.
Roast turkey, cranberry jelly, mashed potatoes, stewed parsnips,
salsify, or vegetable oyster, celery, mince pie, and apples.
Young goose, with onion stuffing, par-boiled, then roasted,
mashed potatoes, apple sauce, broccoli, and apple pie, with cheese.
Cold fowl, cold boiled ham, roast potatoes, fried parsnips, mac-
caroni, cranberry sauce, or pickles, and mince pie with cheese.
Christmas Dinner.
Mock turtle soup, salmon, or baked trout, with anchovy sauce.
Roast turkey with necklace of sausages, cranberry sauce, boiled
fowls stuffed, with mushrooms, bread sauce. Boiled ham, apple
sauce, mashed potatoes, potato balls, boikdaHions, egg plant
fried in batter, Lima beans, and stewed tomatoes; oyster fritters,
oysters vol a vent, celery and pickles.
Dessert. Christmas plum pudding, lemon cheese cakes, tipsy
cake, champagne jelly, apples, nuts, raisins, and grapes.


266 WINES AND DRINKS. CURRANT WINE.
Bruise ripe currants stripped from the stem, and add to every
gallon of pulp, half a gallon of water, first boiled and cold; let it
remain in a tub twenty-four hours to ferment; strain it through a
hair sieve, not pressing it with the hand, but letting it take its
time to run. Then stir well in two pounds and a half of white su-
gar to every gallon of liquor. Add a quart of best rectified spirit
of wine to every six gallons. After it has stood six weeks, bottle
it. If it is not very fine empty it into other bottles, let it stand
two weeks and then rack it off into smaller bottles.
BLACK CURRANT WINE.
Put the currants, after picking out the stems and leaves, into an
open vessel, and cover them with water, keeping an account of the
amount; then with a pestle or pounder mash every berry; let them
stand for twenty-four hours to dissolve the pulp, then put the mass
into a coarse bag and submit them to pressure, when the juice will
run freely. After deducting the amount of water, the remainder
will be the pure juice; and now, to every gallon of the juice add
two of water, including that first put in, and to every gallon of the
mixture, add four pounds of crushed sugar. Put it into a cask,
reserving sufficient to fill up while fermenting. Put the cask in a
moderately cool dry room to ferment; as the refuse works at the
bung; fill up with the liquor reserved. When it has ceased work-
ing, bung it close for nine months, and it will be fit for bottling
and use. This will have much of the flavor of Port wine, and
make an excellent article for sacramental purposes. By reducing
the quantity of sugar and adding water, it will be a fair imitation
of claret wine, for a summer drink.
GRAPE SYRUP.
Pick the grapes from the stems, and to every four pounds of
grapes, add a pint of water. Set them over a moderate fire till
the grapes are well boiled, keeping the pan, which should be block
tin or brass, covered; strain through a hair sieve, gently pressing
the grapes; when cool, cover it with a plate and let it remain till
the next day in either wood, or an earthen vessel. Then careful-


WINE9 AND DRINKS. 287
ly clear it off, and to each pint allow a pound of loaf sugar brok-
en, put the sugar into a pan, adding a pint of water to every four
pounds; stir it while cold till the sugar is partly dissolved; then
put it on a moderately brisk fire with the pan covered, stirring it
often till nearly boiling; watch it carefully that it may not rise
too much; let it boil up several times, skim it off quite clean,
then pour in the juice, cover the pan until it nearly boils ; remove
the cover and let the syrup boil fifteen minutes, skimming it well.
Pour the syrup into a stone jar, with a little grated lemon, or B few pieces of broken cinnamon, and let it remain one day. Then
strain it into bottles, cork, and keep it in a cool place. This is
recommended as an unalcoholic wine.
GRAPE WINE.—1.
Crush five gallons of ripe grapes, and let them soak seven days
in four and a half gallons of soft water; add to it seventeen and
a half pounds of white sugar. Strain it, put it into a clean cask,
leave it open until fermentation ceases, then bung tightly.
GRAPE WINE.—2.
Gather the grapes when they are just turning color, or about
half ripe. Pound them in a tub with the stalks, and to every
quart of pounded fruit, put two quarts of water. Let this stand
in a mash tub fourteen days, then draw it off, and to every gallon
of liquor put three pounds of loaf sugar; when this is dissolved,
cask the wine. After it has worked, bung it securely down, and
keep it for six months; then bottle it, and tie down or wire the
corks, if it be intended to be kept more than one year.
ELDER WINE.
Take the juice of three gallons of elder berries, which will
about equal six quarts. Add twenty-four pounds of sugar, and
wash the husks of the berries, in sixteen quarts of water. Boil
six ounces of ginger in water, strain and boil a second time. Add
this and the juice of the berries, to the water in which the husks
have been washed. Cask it, and when the fermentation is over,
put into the cask some well-dried spices.


WINES AND DB1NKS. 27X
and in three weeks bottle it off. It will be fit to drink in throe
months.
SPRUCE BEER.—1.
Water ten gallons; sugar ten pounds; essence of spruce quar-
ter of a pound; yeast half pint. Dissolve the sugar and essence of spruce in the water, previously warmed; then allow it to cool
a little, and add the yeast as in making ginger beer; bottle imme-
diately in half pint bottles.
SPRUCE beer,—2.
To a gallon of water, allow an ounce of hops and a spoonful of
ginger. Boil it well, strain it, and add a pint of molasses and half
an ounce of the essence of spruce; let it cool, pour in a tea-cup of
yeast and put it into a clean cask. After it has fermented a day or
two, bottle it.
MEAD.
To six gallons of water, add six quarts of strained honey, the
yellow rind of two large lemons, pared very thin, and the whites
of three eggs beat to strong froth. Mix and boil all together
three quarters of an hour, skimming it well. Pour into a tub.
When lukewarm, add three table-spoonsful of good fresh yeast,
cover and leave it to ferment. When it is well worked, pour it
into a barrel with lemon peel in the bottom, and let it stand six
months. It will then be ready to bottle.
Take three quarts of red currant juice, three quarts of good rum,
dissolve in it two pounds of lump sugar, stir together and strain
through a jelly bag. When it is entirely clear, bottle it.
QUICK BEER.
Fourteen quarts of cold water, one quart of molasses, one quart
of hop yeast and four table-spoonsful of ginger; mix it well, strain
through a fine sieve and bottle it immediately. In twenty-four
hours it will be ready for use.


272 WINES AND DRINKS.
GINGER POP.
Take three quarters of a pound of white sugar, one ounce of
cream of tartar, the juice and rind of a lemon, one ounce of gin-
ger, put the whole into a pan, and pour over it four quarts of boil-
ing water; let it stand till lukewarm, and then add a table-spoon-
ful of yeast. When it has ceased boiling, bottle it off in small
soda water bottles or jars. It will be fit for use in twenty-four
hours.
/ IMPERIAL.
Put into a jug that will contain three pints, half an ounce of
cream of tartar, the juice of a lemon and the rind pared very thin;
pour boiling water over these, and add sugar to taste. When
cold, it is fit for use. It is refreshing and wholesome for persons
heated from the weather, or feverish from indisposition.
BERRYDRINK.
Put two quarts of ripe, fresh raspberries into a stone or glazed
vessel, whose glazing will not be affected by acids, and pour on
them a quart of good vinegar. Let it stand twenty-four hours,
and then strain out the juice and vinegar. To each pint of this,
add a pound of pulverized white sugar, and put it into a porcelain
kettle to boil smartly for about half an hour, removing all the scum
as it rises. When cold, bottle and seal. ' Half a gill of this, stir-
red in a tumblerful of cold water, makes a delicious drink. Straw-
berries, dewberries, or blackberries can be used in the same man-
ner, only using just as much vinegar as will cover the fruit. Add
no alcohol. With bottles well sealed, it will keep two years.
YANKEE CORN DRINK.
To five gallons of cold water, add one quart of sound corn, and
two quarts of molasses. Put it into a keg, shake well, and in two
or three days it will be fit for use. Bung tight. It may be fla-
vored with essence of spruce or lemon. The corn will last to make
five or six brewings; if it becomes sour, add more molasses and
water. It is a cheap and simple beer, and is called very good.
A QUICK DRINK.
Take a glass of sherry, a small bit of mint, and some sugar to


WDfES AND DRINKS. 273
taste; mix together in a large tumbler, add some pounded- ice,
and then pour on it a pint of cider; drink it when it effervesces.
Half the quantity will generally be found enough, or the ingredients
may be divided into two glasses, unless you have a soda water
glass.
MILK LEMONADE.
Put one quart of boiling water, the juice of six fine lemons, the
peel of three, pared very thin, two wine glasses of syrup, and half
a pint of Maderia or Sherry into B covered vessel and let it stand
twelve hours. Then boil half a pint of new milk, pour it on the
mixture, and run it through a jelly bag until clear. It makes a
refreshing drink.
PORTABLE LEMONADE.
Mix strained lemon juice to loaf sugar, in the proportion of
four large lemons to a pound of white sugar, or as much as it will
hold in solution. Grate the rinds, which add to this. Preserve in
a close jar, or large mouthed bottles. Use a table-spoonful for a
tumbler of water.
FOURTH OF JULY SHERRY COBBLER.
A large tumbler two thirds full of pounded ice; half a dozen
strawberries, a few fine chips from the yellow rind of a lemon, a
table-spoonful of powdered sugar; fill with fine Sherry, shake,
and take in the usual way.
EGG NOG.
To the yolks of six eggs, add six table-spoonsful of powdered
sugar, a quart of new milk, half a pint of French brandy, and a
pint of Maderia. Beat the whites up separately, and stir them
through the mixture, just before pouring into cup glasses.
STATEN ISLAND LEMONADE.
Take half a dozen fresh lemons, and half a dozen smooth Se-
ville oranges, and rub loaf sugar on the outside, until the flavor-
ing oil is all extracted from the rind; roll them soft, press out the
juice, add the sugar to the juice, strain off the seeds, a bowl of
12*


274 WINES AND DRINKS.
pounded ice, a pint of Sherry, and a quart of water. Shake all
together very thoroughly. It is a delicious summer drink.
of CLARET PUNCH.
A pint bottle of claret, a gill of French brandy, four table-
spoonsful of powdered sugar, the juice and thinly cut rind of a
lemon, a lump of ice, and a pint of water.
A COOL CUP.
Weigh six ounces of sugar in lumps, and extract the essence
from the rind of a large, fresh lemon by rubbing them upon it,
then put them into a deep jug, and add the strained juice of one
lemon and a half. When the sugar is dissolved, pour in a bottle
of good cider, and three large wine-glasses full of Sherry; add
nearly half a small nutmeg, lightly grated, and serve the cup with,
or without some sprigs of fresh balm or borage in it. If closely
covered down, and placed on ice for a short time, it will be more
agreeable as a summer beverage.
may drink. (German.)
Put into a large, deep jug one pint of light white wine, to two
of red, and dissolve in it sufficient sugar to sweeten it agreeably.
Wipe a sound China orange, cut it in rather thick slices without
paring it, and add it to the wine; then throw in some small bunches
of the fragrant little plant, called woodruff, cover the jar close-
ly to exclude the air, and leave it until the following day. Lemon
rind can be used instead of oranges. Serve this to May-day
visitors.
OXFORD SWIG
Put into a bowl a pound of sugar, pour on it a pint of warm
beer, grated nutmeg, and some ginger, also grated; add four
glasses of sherry and five pints of beer, stir it well, and if not
sweet enough, add more sugar, and let it stand covered up four
hours, and it is fit for use. Sometimes add a few lumps of sugar
rubbed on a lemon to extract the flavor, and some lemon juice. If
the lemon rind is pared very thin, without any of the white skin
left, it answers better, by giving a stronger flavor of the lemon.


MISCELLANEOUS.
KEEPING GRAPES.
Pick the grapes before they are dead-ripe and when perfectly
dry; remove all the defective ones; wrap each bunch well in old
paper or cotton, and not allow more than two layers in the box;
place in a cold, dry room where they will not freeze.
The French preserve grapes the year round, by coating the clus-
ters with lime. The bunches are picked just before they are thor-
oughly ripe, and dipped in lime water of the consistency of thick
cream. They are then hung up to remain. The lime coating
keeps out the air, and checks any tendency to decay. When want-
ted for the table, dip the clusters into warm water to remove the
lime.
In preserving grapes, with cotton, they are sometimes placed
gently between layers of cotton in a glass or earthen ware jar.
The jar is then corked down and the corks dipped in melted resin,
or otherwise rendered air tight.
KEEPING APPLES.
Apples, potatoes, etc., are well preserved in barrels and boxes
in a dry cellar, with light and air excluded, and the temperature
quite cold without freezing. Apples are sometimes kept excellent-
ly in river sand dried in an oven, placing in a large box a layer of
sand and a layer of apples, taking care that the apples do not touch
each other.
KEEPING PEAS FOR WINTER USE.
Shell the peas, throw them into boiling water with a little salt in
it, allow them to boil five or six minutes. Then drain in a colan-
der and afterwards on a cloth until completely dried. Then place


278 MISCELLANEOUS.
them in air tight bottles. Some place them into wide mouthed
bottles, not quite filling them, and pour in fried mutton fat so as to
cover them. Then cork tightly, securing the cork with resin or
with a bladder. When used boil them until tender with some but-
ter and a very little mint. Another method is after they are dried
as above, place them on a tin or earthen di3h in a mild even once
or twice until they harden, and then place them in paper bags hung
in the kitchen.
KEEPING CABBAGES.
When the weather becomes frosty, cut them off near the head,
and carry them with the leaves on, to a dry cellar. Break off su-
perfluous leaves, and pick into a light cask or box, stems upward,
and when nearly full, cover with leaves. Secure the box or barrel
with a lid against rats.
KEEPING CABBAGES INTHE COUNTRY.
Take up the cabbages by the roots, set them closely together in
rows up to the head in soil, roots down, the same as it grows;
drive in posts at the corners of the bed, and intermediate spaces,
if necessary, higher on one side than the other; nail strips of board
or lath on these posts; lay upon these old boards, doors, or if you
have nothing else, bean poles and corn fodder, so that the roof
will be clear of the cabbages, and allow the air to circulate; close
up the sides with yard or garden offal of any kind, and the cab-
bages will keep all winter, fresh and green, and be accessible at
all times, or nearly so, the frost not being so severe under this
protection as in exposed places. Exclude moisture, but never
mind the frost.
KEEPING MUSTARD.
Dissolve three ounces of salt in a quart of boiling water, and
pour ithot upon two ounces of scraped horseradish. Closely cover
the jar, and let it it stand twenty-four hours, strain it, and by de-
grees mix it with flour of mustard. Beat them well together for a
long time, until the mixture becomes of the proper thickness.
Put it into wide-mouthed bottles, and cork it down closely, when it
will keep good for many months.


MISCELLANEOUS. 279
TO PRESERVE .PAINT.
Wash white paint with warm water, soap, a soft flannel; do not
scrub it with a brush, and wipe it dry with a large, old linen cloth.
This will keep it nice for years.
TO KEEP LEMONS.
Keep them in cold water, changed every weak. This also adds
to the juice.
TO PRESERVE PARSLEY FRESH AND GREEN.
Put it into a strong pickle of salt and water, boiling hot, and
keep for use. Or it is good for soup, stuffing, etc., hung up in
bunches, in a dry attic or store- room.
TO PRESERVE MUSHROOMS
Put your mushrooms, cut as for stewing, into a saucepan; stew
till all the liquor is drawn, and then till all again is absorbed; and
when quite dry, put in a good lump of butter, cayenne pepper, and
salt. After it has boiled, pour into sweet-meat pots the sizes that
will be sufficient for a dish, and well cover them with butter; and
they will be, when warmed up and well finished off with a little
white sauce, as good as when fresh gathered.
TO KEEP MEAT, GAME, OR POULTRY, IN HOT WEATHER.
If you wish to keep meat a day or two longer, and there is danger
of its being effected by the hot weather, sprinkle roughly pounded
charcoal over it, and put the same under it; for birds, put a lump
of charcoal in the inside, and sprinkle the breast, and under the
wings, with the pounded charcoal.
TO REMOVE TAINT FROM MEAT OR POULTRY.
Wash the part affected, with chloride of soda first, and then in
fresh water. It should be cooked as soon as possible after being
wet. Broiling, or roasting, is the best way to cook meats that
have been kept a little too long. If salted, wash it and throw away
the brine, then leave it, for a few days in the following composition:
Fresh burnt charcoal powdered, twelve parts; common salt eleven


280 . MISCELLANEOUS.
parts, saltpetre four parts. Mix and use the same as common salt.
Before cooking remove the black color with clear water.
SNOW AS A SUBSTITUTE FOR EGGS.
In making pancakes or puddings, snow is an excellent substitute
for eggs; two table-spoonsful of snow stirred in quickly are equal
to an egg in puddings or pancakes for making them light. It is
explained by the fact that snow contains in its flakes much atmos-
pheric air, which is set free as it melts.
CORN STARCH INSTEAD OF EGGS.
For most cakes and puddings, for which eggs are used, a table-
spoonful of corn starch or maizena will be found an excellent sub-
stitute for one egg.
EGG PAPER.
Soft, tough paper cut to fit jars, and dipped in a saucer of white of
egg, put over steamed jars of fruit or preserves, will keep them bet-
ter than all the late inventions. When the jars and fruit are scalded
hot as possible, it will keep them nicely. For jellies and all kinds
of pickles, it makes a cheap, convenient cover. The paper must
turn over the rim of the jar.
FROZEN POTATOES.
Frozen potatoes give more starch or flour than fresh ones.
SIZE OF TURNIPS.
Small sized turnips have double the nutritious matter that larger
ones have, but the largest ruta bagas are the most nutritious.
TO WASH FRUIT STAINS FROM THE HANDS.
Rub them with sorrel, rhubarb stalks, lemon, apple or tomato
skins.
DAMP WOOLEN CLOTHING.
Before putting damp woolen clothing to the fire, rub it with a
moist sponge, the way of the nap, until the smoothness is restored;
brushing will not remove the roughness, unless this precaution is
taken.


MISCELLANEOUS. 281
DIAMOND CEMENT.
This is the best cement for broken glass, or china, because it is
colorless, and perfectly resists moisture. It requires to be liqui-
fied by placing the vial in boiling water, and should then be ap-
plied with a camel's hair brush.
HOW TO PREVENT THE INROADS OF VERMIN.
On entering a new house, have it thoroughly clean, and every hole
and crevice, in cupboard, closet, or room, stopped up with a cement
made of putty, and chloride of lime. Before putting carpets, or
oil-cloth down, dust the edges of the boards with Lyons' or Per-
sian powder, which will prevent the attacks of moths, and cock-
roaches. A dollar spent in this way, will be found an excellent
investment. Repeat the process, when general cleaning time
comes, and with ordinary precaution in cleaning bedsteads, and
taking care of furs, you will never be troubled with bugs, moths,
or cockroaches.
lobster's eggs.
Lobster's eggs boiled, and pounded in a mortar, constitute a per-
fectly safe, harmless, and beautiful rouge.
TO STRENGTHEN THE HAIR.
Dilute an ounce of borax, and an ounce of camphor in two
quarts of water, and wash the hair thoroughly twice a week, clip-
ping the ends occasionally. It will quickly grow long, thick, and
even.
TO CLEAR, AND STRENGTHEN THE VOICE.
The best method is in vogue among all distinguished vocalists,
viz: swallow the yolk of a raw egg, whole, every morning on ris-
ing; also avoid"pastry, and sponge the throat and chest well with
cold water daily.
BUTTER COOLER.
A simple mode of keeping butter in warm weather, where ice is
not handy, is, to pour about a pint of water, in a round dish, and


miscbixauboub. 283
HATCHING.
Chickens are batched in twenty-one days; turkeys, twenty-six;
ducks and geese, thirty; pigeons, eighteen.
TO CLARIFY DRIPPING.
Place the dripping in a large pan, pour on about a quart of boil-
ing water, and pass the whole through a muslin or a sieve. Let it
get cold, and the dripping can be taken out in a cake; the refuse
being at the bottom, will be easily scraped off. If it be not suffi-
ciently clarified, the process must be repeated.
TO CLARIFY MOLASSES.
Common molasses may be clarified and rendered much more
palatable by heating it over the fire and pouring in sweet milk, in
the proportion of one pint to a gallon of molasses. When the
molasses boils up once, the albumen in the milk collects all the im-
purities in a thick scum upon the top, which must be carefully re-
moved, and the molasses is then fit for use. Bullock's blood is
also used for this purpose, but milk is more agreeable in many
ways for domestic use.
HOME MADE BREAD.
The quantity of bread is greatly increased by using bran water
for mixing the dough. A quart of bran should be boiled for an
hour in water, and then strained through a sieve.
IVORY HANDLES.
Ivory handles should not be wet in washing. It is hard to re-
move stains from ivory, without, at the same time, removing the
polish. Muriatic acid removes the polish. If the stain arises from
ordinary wear, it may be soaked in strong lime water, and after-
wards exposed to the air, repeating the operation until it becomes
white. It should not be.exposed to the sun, or it will crack. A
solution of muriatic acid will remove ink stains; to restore the
polish, rub with fine putty powder, or gilder's whiting till the pol-
ish returns. Another method to remove stains from ivory bandies
is to take alum water, boil it and let it grow cold. Then soak the


284 MISCELLANEOUS.
handles in it for an hour, take them out and brush them well with
a tooth brush. Dip a clean towel in pure water, squeeze it out and
while wet wrap it around the handles, soaked and brushed as above,
and leave all to dry gradually. If dried too rapidly out of the
alum water, the handles will be injured; if dried slowly, they will
become white.
TO FASTEN KNIFE HANDLES.
Handles of knives or forks that have come off by being put in
hot water, by mixing powdered resin with chopped hair or tow,
chalk, whiting, or quick lime; partly fill the hole with it, heat the
spike of the knife or fork and force it in. Melted resin or brick
dust, mixed, is also used. Or put a small portion of a quill pen
into the handle, heat the blade, put it in the quill in the handle,
and press it in firmly.
TO TAKE OFF STARCH OR RUST FROM FLAT IRONS.
Tie a piece of yellow beeswax in a rag, and when the iron is
nearly hot enough to use, rub it quickly with the wax and then
with a coarse cloth.
RUST ON STEEL IMPLEMENTS, OR KNIVES.
Cover the steel with sweet oil, well rubbing it on. Let it remain
for forty-eight hours and then, using unslacked lime finely powder-
ed, rub the steel until all the rust has disappeared.
ROUGH FLAT IRONS.
Rub them with fine salt, and it will make them smooth.
CRACKS IN STOVES.
Ashes and common salt wet and mixed, will stop the cracks in a
stove and prevent smoke escaping.
CEMENT FOR METAL AND GLASS.
The following cement will firmly attach any metalic substance to
glass or porcelain. Mix two ounces of a thick solution of glue
with one ounce of linseed oil varnish, or three fourths of an ounce
of Venice turpentine. Boil them together, stirring them until they


MISCELLANEOUS. 285
mix as thoroughly as possible. The pieces cemented should be
tied together for two or three days and nights.
POLISHING PASTE.
Cut half a pound of mottled soap into pieces, mix with half a
pound of rotten stone in powder; put them into a saucepan with
sufficient cold water to cover the mixture,—about three pints; boil
slowly till dissolved to a paste.
VARNITH TO PREVENT RUST.
Make a composition of fat, oil and varnish, mixed with four
fifths of highly rectified spirits of turpentine. Put this varnish on
metal with a sponge.
TO PRESERVE LAMP CHIMNEYS FROM BREAKING.
Place a cloth at the bottom of a large pan, fill the pan with cold
water, and place the glass into it. Cover the pan and let its con-
tents boil one hour. Take it off the fire and leave the glass in the
water until it is cold.
SOFT SOAP.
Slice up four pounds of white bar soap into four gallons of wa-
ter, and add a pound of sal soda. Mix, dissolve it thoroughly
over the fire, and set aside for use. A smaller quantity can be
made in the same proportions.
CREAKING HINGES.
Rub the hinges with a very little soft soap.
ICE ON WINDOWS.
Windows may be kept free from ice, and polished, by rubbing
the glass with alcohol, with a brush or sponge.
WATER AND FIRE PROOF CEMENT.
A cement which is a good protection against weather, water and
fire to a certain extent, is made by mixing a gallon of water with
two gallons of brine, in two and a half pounds of brown sugar, and
three pounds of common salt. Put it on with a brush, like paint.
A smaller quantity can be made in the same proportions.


MISCELLANEOUS. 287
pour lamp oil on, and rub hard with a soft cloth. Then pour on a
little spirits of wine or cologne water, and rub dry with another
cloth.
FURNITURE.
Beeswax and strong lye will clean and polish furniture.
TO GIVE A FINE COLOR TO MAHOGANY.
Let the tables be washed perfectly clean with vinegar, having
first taken out any ink stains there may be, with spirits of salts.
Use the following liquid:—Into a pint of cold-drawn linseed oil,
put four penny-worth of alkanet root, and two penny worth of rose
pink, in an earthen vessel; let it remain all night, then stirring
well, rub some of it all over the tables with a linen rag; when it
has lain some time, rub it bright with linen cloths.
TO CLEAN PAINT.
Smear a piece of flannel with common whiting, mixed to the con-
sistency of common paste in warm water. Rub the surface to be
cleaned quite briskly and wash off with pure cold water. Grease
spots and other filth will be removed.
BOILED CARPETS.
Sprinkle the carpet with dry Indian meal or wheat bran and
sweep it hard.
SCOURING FLOUR.
A pound of soft soap, half a pound of soda and four quarts of
water. Boil two hours and stir in a quart of silver sand. Use a
small quantity at a time on the scrubbing brush.
CHEAP PAINT.
A cheap paint for a barn or rough woodwork, may be made of
six pounds of melted pitch, one pint of linseed oil, and one pound
of brick dust or yellow ochre.
APERED WALLS.
Rub the walls with a cloth sprinkled with Indian meal. Or gent-
ly sweep off the dust and rub with soft muslin cloth.


MISCELLANEOUS. 289
TO TAKE INK OUT OF LINEN.
Dip the portion that is stained in pure melted tallow; then wash
out the tallow and the ink will come out with it. Lemon juice, or
any acid will generally take out any stain. Or dip the part stained
in cold water, fill a basin with boiling water, place a pewter plate on
the top, lay the muslin on the plate, put salts of lemon or tartaric
acid on the ink spots, rubbing it with the bowl of a spoon, the spots
will disappear.
WASHING PRINT OK LAWN DRESSES.
Boil a quart of bran, in a bag, in a gallon of water for an hour;
take out the bran and divide the water in which it was boiled, put-
ting one-half to one gallon of warm water, in which the dresses
are to be washed the first time, and the other half to a second gal-
lon, in which they are'to be rinsed or washed a second time; this
process needs neither soap nor starch, and makes the colors and
consistency of the goods precisely the same as when new; the ex-
tract of bran cleans, sufficiently stiffens, and preserves the colors;
dry in the shade and iron on the wrong side.
TO RESTORE LINEN THAT HAS LONG BEEN STAINED.
Rub the stains on each side with wet, brown soap. Mix some
starch to a thick paste with cold water, and spread it over the
soaped places. Then expose the linen to the sun and air, and if
the stains have not disappeared in three or four days, rub off the
mixture, and repeat the process with fresh soap and starch. After-
wards dry it; wet it with cold water and put it in the wash.
'PAINT SPOTS ON CLOTH, MILK,ETC.
When the stain is not yet dried, lay the cloth on a number of
thicknesses of sheet, rub on soap with a tooth brush, then dip the
brush in warm water and wash the paint away, the sheet beneath
absorbing the water. Then wash the brush, dip it in the water,
and with it wash the soap away. Then rub both sides of the ma-
terial with a dry towel and hang it up to dry. If the paint is dry
dip a piece of flannel in spirits of turpentine, rub the stain till re-
moved, then wash out the turpentine quickly with soap and water,
18


MISCELLANEOUS. 291
but if these fail, moisten the stain spots with water and rub on a
little powdered oxalic acid. Wash the acid off thoroughly soon
after it is put on, or it will eat the cloth. Also wash it from your
hands, and keep it away from children, for it is poisonous in the
mouth. Ink stain may be taken out in this way. It must be no-
ticed however that acids had better only be used on white as they
vill discharge pink, lilac, and some other colors.
GREASE SPOTS.
An ounce of pulverized borax put into a quart of boiling water
and bottled for use, will be found invaluable for removing grease
spots from woolen goods.
INK SPOTS IN BOOKS.
Ink on printed leaves of books, may be removed by a solution
of oxalic acid in water. The lamp-black of printers' ink is not affect-
ed by it.
GREASE ONA LEATHER COVERED BOOK.
To remove this, rub the leather with white flannel briskly, and
repeat until it disappears. This will remove grease from anything
that will bear rubbing.
TO REMOVE SPERMACETI SPOTS.
First scrape off all you can, then place a piece of brown paper
on the garment, or floor, covering the spots, and put a warm iron
on the paper until the oil shows through, continue until no oil is
drawn by the paper.
MARKING INK.
Put a little lunar caustic (nitrate of silver) into half a table-
spoonful of gin, and in a day or two it is fit for use. Wet the linen
with common soda and dry it before using the ink on it. The col-
or will be faint at first, but will become durable on exposure to
the sun or fire.
GREEN INK
Mix a solution of the neutral sulphate of indigo, with a solution


MISCELLANEOUS. 293
days, then strained. With this tincture, the furs or cloth are
sprinkled over, and then rolled up in sheets. Or give them a
good beating, and do them up tightly in several thicknesses of
paper, so that one covers the cracks of the other; or in linen or
cotton so that the moth cannot get in.
BED BUGS.
Wash the bedstead with salt and water, filling the cracks where
they frequent, with salt. It is preferable to " ointments."
CRICKETS.'
Put Sctoch snuff in the holes where they come out.
NOSEGAYS.
Flowers should not be cut during sunshine or kept exposed to
the sun, or tied tightly together in bundles. When putting them
in water, cut the stems squarely across with a knife, scissors close
the tubes through which the water ascends. The water should be
changed every day or once in two days, and a thin slice cut off the
end of the stalk every time.
TO PRESERVE THE FLOWERS OF A BOUQUET.
Let a spoonful of charcoal powder be added to the water, and
the flowers will last as long as they would on the plant, without any
need of changing the water or taking any trouble at all.
HOW LADIES CAN MAKE THEIR OWN PERFUMES.
If we spread fresh, unsalted butter upon the inside of two
dessert-plates, and then fill one of the plates with gathered fra-
grant blossoms of clematis, covering them over with the second
greased plate, we shall find that after twenty-four hours the grease
has become fragrant. The blossoms, though separated from the
parent stem, do not die for some time, but live to exhale odor,
which is absorbed by the fat. To remove the odor from the fat, the
fat must be scraped off the plates and put into alcohol; the odor then
leaves the grease and enters into the spirit, which thus becomes
"scent," and the grease again becomes colorless. The flower
farmers of the Var, follow precisely this method, on a very large


good for invalids; 297
stomach is weak it is best without either. Some persons like it
sweetened and a little nutmeg added, but to many it is more palat-
able plain.
PANADA.
Break up three arrow-root crackers into small pieces; pour up-
on them boiling water and cover close for a minute, then add a
tea-spoon of white sugar and a little pure milk. It is an excellent
breakfast or supper for a child or an invalid. Instead of the milk,
the juice of a lemon may be squeezed in and another tea-spoon of
sugar added.
"soft" toast
Some invalids like this very much indeed, and nearly all do
when it is nicely made.
Toast well, but not too brown, a couple of thin slices of bread;
put them on a warm plate and pour over boiling water; cover
quickly with another plate of the same size, and drain the water
off; remove the upper plate, butter the toast, put it in the oven
one minute, and then cover again with a hot plate and serve at
once.
EOG toast.
Make a soft toast, and have ready one or more fresh eggs which
have been boiled twenty minutes; remove the shells, cut them in
slices and place upon the toast, with a little butter, pepper and
salt; without the butter they may be eaten with impunity by the
most delicate invalid, as an egg cooked for twenty minutes is real-
ly more easy of digestion than one that is technically boiled soft.
CALVES-FOOT JELLY.
Boil four nicely cleaned calves-feet in three quarts of water un-
til reduced to one, very slowly; strain and set away until cold,
then take off the fat from the top and remove the jelly into a stew-
pan, avoiding the settlings, and adding half a pound of white pow-
dered sugar, the juice of two lemons, and the whites of two eggs—
the latter to make it transparent. Boil all together a few moments
and set away in bowls or glasses; it is excellent in a sick room.
1R*


FOOD FOE INVALIDS.
A SICE BREAEFAST.
A smallwaiter, covered with a clean tea-napkin; a cupof nice
warm tea, two slices of thin, lightly-browned toast, a tiny pat of
sweet butter, and a small saucer of fruit or jelly of some kind.
Guava is very nice, if strawherries or other fresh fruits are not in
A NICEDENSER.
The thick, tender part of a mutton chop broiled, a roast mealy
potato,a little jelly, a slice of Graham bread, and half of an " in-
validis cup pudding."
A NICETEA.
A bowl of cracker panada, or a cup of weak black tea, one or
two slices of Graham bread, with a little butter, and fruit if allow-
ed.
INVALID CUP PUDDING.
One table-spoonful of flour, one egg; mix with cold milk, and
a pinch of salt to a batter. Boil fifteen minutes in a buttered
cup. Eat with sauce, fruit, or plain sugar.
BEEF TEA.
Cut op half a pound rump steak into small pieces, and put it
, into a bowl of lukewarm water; cover it, and set it where it will
gradually heat. In about half an hour, turn it into a lined sauce-
pan, and cover close, and set it on the range to boil; skim it well
as it reaches the boiling point, and after boiling up once or twice,
withdraw it from the fire and let it simmer gently in a cooler place
for an hour. Strain, and season as preferred. In winter this will
keep good, in a cellar, several days; but in summer it is required
fresh every day, even if kept in a refrigerator. Mutton broth is
made in the same way.
SOFT BOILED EGGS.
Fresh eggs for invalids who like them cooked soft, should beput
in a pan of boilingwater, and set on a part of the range where


300 - FOOD FORINVALIDS.
a much better quality than the open sort. Soak them for an hour in cold water, then put them in a porcelain lined saucepan with a
little more water if necessary, and a little coffee crushed sugar.
Cover, and let them stew slowly an hour, or until they are swollen
large and quite soft. They are excellent as an accompaniment to
breakfast for a sick woman.
DRY TOAST.
Cut your slices of bread even, and not too thick. Toast before a clear fire, a nice light brown. Cover with a napkin, and serve
quickly while it is hot. Dry toast is not always good for invalids,
especially when the bowels are confined, and it i| desirable to keep
them open. In this case, Graham bread not toasted is much better. TAPIOCA CUP PUDDING.
This is very light, and delicate for invalids. An even table-
spoonful of tapioca, soaked for two hours in nearly a cup of new
milk. Stir into this the yolk of a fresh egg, a little sugar, a grain
of salt and bake in a cup for fifteen minutes. A little jelly may
be eaten with it, if allowed, or a few fresh strawherries.
, MILKTOAST.
This is a favorite dish with nearly all sick people when they are
getting well. Cut stale bakeris bread in rather thin slices, toast a
fine brown, and lay them in a deep dish. Meanwhile, boil a quart
of new milk, in a lined saucepan, into which you have first put a
very little cold water to prevent burning. As soon as it boils, pour
itover the toast, cover,and serve quick. For an invalid, no butter
should be put in the milk. Some people pat in a thickening of
flour, but this spoils it to our thinking.
THICKENED MILE.
With a little milk, mix smooth a table-spoonful of flour and a
pinch of salt. Pour upon it a quart of boiling milk, and when it
is thoroughly amalgamated put all back into the saucepan, and boil
up once, being careful not to burn, and stirring all the time, to
keep it perfectly smooth, and free from lumps. Serve with slices
of dry toast. It is excellent in diarrhea and becomes a specific by
scorching the flour before mixing with the milk.


FOOD FOR INVALIDS. 301
OYSTER SOUP.
Make a little broth of lean veal, or mutton, simmer with it some
root, or essence of celery. Strain it, put again on the fire, and
when it boils throw in the oysters with their liquor, and a trifle of
pepper, and salt. Serve as soon as it comes to a boil on little
squares, or sippets of toast.
BROILED TENDERLOIN.
This is a choice piece from a sirloin steak, and is highly enjoyed
when the patient is becoming convalescent. Cut out the round
piece from the inside of a sirloin steak, boil it quick over a bright
fire, upon a small, heated gridiron, turn it, with its gravy, upon a
piece of freshly made toast, sprinkle with salt, and pepper, but no
butter, place between two hot plates, and serve directly. A ten-
der mutton chop, or half of the breast of a chicken may be served
the same way, only the chicken will require longer, and somewhat
slower cooking.
MILK AND EGGS.
Beat up a fresh egg, with a grain of salt, pour upon it a pint of
boiling milk, stirring all the time. Serve hot, with or without
toast. It is good in case of weakness for an early breakfast, or
for a traveller before starting on a journey.


FOOD FOR INFANTS.
FOOD FOR INFANTS.
It is a sad, and significant fact, that at least half the children at
the present time, are deprived of their proper sustenance, and
left to the tender mercies of wet nurses, or the bottle. Between
the two evils, it is difficult to say which is the least; but unless a
superior nurse can be found—one intelligent, and thoroughly clean
in her personal habits—we should say, choose the last, and bring
it up by hand.
It is the opinion of the best physicians, and the conviction is
borne out by every mother's experience, that the moral, mental,
and spiritual, as well as physical condition of a child is greatly in-
fluenced during its nursing period. Mothers who nurse their own
children know that it is of the greatest importance to the quiet and
healthful condition of the child, that they should be free from all
sources of agitation, anxiety, and irritability. Overwork, giving
way to fretfulness, or being subjected to the unreasonable temper
and caprices of others, frequently induces a state of mind that shows
itself plainly in the uneasiness and disquiet it produces in the in-
fant, and would be seen with still greater distinctness were women
accustomed to trace results more strictly to their causes.
If this is the case with the mother, if her mental and spiritual
condition finds itself reflected so minutely in the lights and shadows
of the little life which is dependent upon her, why should it not re-
ceive a coloring from the milk which it derives from a dull, coarse,
appetite-loving wet nurse of the ordinary stamp? Two thirds of
these nurses make a necessity of strong tea and coffee, and malt
liquor, two or three times a day; they are often anything but
scrupulous in their personal habits, and so accustomed to the ex-


FOOD FOR INFANTS. 303
ercise of a violent will by virtue of their office, as to be unwilling
to bear the slightest control or contradiction. These are not the
influences'which a thoughtful mother would like to have her child
drink in with its milk.
We believe it to be a misfortune, the extent of which is not at
all realized, when the mother cannot nurse her own child. The
mother's milk contains all the elements necessary for its proper
growth in every direction, and no substitute can be found for it;
but where this is impossible, unless, as before remarked, a very
superior nurse can be obtained, it is safer to trust to the simple
food, which at least sustain life, and do no hurt if given at right
times and in proper quantities, leaving the mental and spiritual ac-
tivities unimpeded, though probably subject to a slower growth
than if aided by the sympathetic magnetism of the mother's na-
ture.
STARCHY FOOD.
Such as arrowroot, sago, corn-starch, and the like, is commonly
held to be very healthy and nutritious for infants, yet the experi-
ence of every physician, furnishes numerous instances of feeble,
sickly children that are so fed, while the number is small that sur-
vive it. The reason of this is, that the digestive organs of infants
are not sufficiently powerful to convert the starchy matter into
nourishment; it therefore only serves to clog, and impede the ac-
tion of the system, while the little victim is gradually being starved
on the trifle of sustenance which it can obtain, from whatever su-
gar and milk is given with its other food.
ENGLISH "PAP.
English and French babies, when brought up by hand, are fe d
almost altogether on " pap," which is made, in England, in the fol-
lowing way:
Boiling water is poured on a small piece of the crumby part of
white, light bread. This is covered up for a moment, and then
the water poured off. The softened bread is then put in a little
porcelain stewpan, with a trifle more of water, and allowed to boil
up, and it is then a pulp. A lump of white sugar and a little cold
milk, added, brings it precisely up to the ideas of most young


304 FOOD FOE INFANTS.
Britishers, who grow very stout and healthy upon it. This is ex-
cellent food where the mother is capable of partly nursing her
child.
French pap is made of flour instead of bread, which is decided-
ly objectionable, as it is not only less agreeable, but much less
easily digested.
COWiS MILE.
A diet of cowsi milk exclusively is not good; it is too rich and
very provocative of eruptive diseases. But if the bottle is pre-
ferred to spoon-feeding, half of one good cows milk may be given,
diluted with half of boiling water and sweetened slightly with
white sugar.
An excellent change from this consists of a thin strained gruel
from the best prepared barley, with a little milk and sugar added.
A little sugar is necessary in infants' food, but be particularly
careful not to make it smeet, as this provokes continual thirst, as
well as disorders the child's stomach.
INFANTiS BROTH
After the baby is three months old, it may occasionally be treat-
ed to a little clear chicken, or mutton broth, made in the following
way. Cut up a pound of lean mutton into small pieces, and put
them into a small jar, cover them with cold water, set the jar in a
kettle of warm water, let it come to boiling point, and simmer the
mutton until the strength is extracted. One pound of meat should
make a quart of broth—simmer at least six hours—strain and put
in a trifle of salt, but no other spice. Treat part of a chicken
in the same way, for chicken broth.
BABY PUDDING.
Grate a little stale bread, pour some boiling milk upon it, cover,
and when it becomes a pulp, stir into it the yolk of an egg, and the grain of salt. The quantity should fill a tea-cup, in which boil it
fifteen minutes.
ESSENTIALS.
Warm, sensible clothing, quiet, with food and sleep at regular
intervals are the essentials to health and comfort of babies. I


306 ladies' lunches.
pass every thing but the skin; boild up a second time with the
sugar, and set away to cool. They may then be eaten with im-
punity by the most delicate children. .
LADIES' LUNCHES.
These are not at all difficult, and the less fuss and preparation
there is for them, the better; they may of course be made very
elaborate, but in this case, it has become the fashion for ladies to
engage a private room and lunch, for a certain number of guests,
at a stylish restaurant, the hour, and extensive preparation, inter-
fering with domestic economies, and regulations of the household,
if allowed to take place at home.
Ordinarily however, " ladies' lunches,'' are simple affairs, delicate,
recherche,and more famous for the wit they evoke, and the enjoy-
ment they create, than for the dishes, which are not unfrequently
quite incongruous. "I will come," says one, "if you will have some
of your delicious chicken salad;" "and I," says another, "if
you can persuade your cook to make an omelette," "and I,—I
want a cup of your chocolate," exclaimed a third.
But whatever be the bill of fare, let it be such, that the presence
of the hostess will not be required in the kitchen, nor a large at-
tendance of servants in removing dishes.
Many of the pleasantest lunches are quite impromptu; one or
more ladies call,—gentlemen nearly always lunch down town, in
cities,—and the hostess without ceremony invites them to share her
mid-day meal. In such a case, no apology is necessary for very
simple fare, the friendliness of the invitation being worth much
more than variety, and costliness of dishes.
A dish of poached eggs and boiled ham, will answer for such an
occasion, or delicate rice cakes, added to the cold ham, and chicken, or sliced tomatoes with tender broiled lamb chops; all dishes easily
and cheaply prepared, and sure to be appreciated. A box of
sardines is useful to have on hand, but we do not consider them
healthful eating, and recommend them only in case of emergency.
To a ladies' lunch, not more than six or eight guests should be


ladies' lunches. 807
invited, and the food should be all placed on the table at one time,
tea, coffee, or chocolate being served from a side table by a ser-
vant.
BILL OF FARE.
Roast chicken garnished, ham sandwiches, pancakes with jelly,
French rolls, potato balls, or croquettes, wine jelly, lady cake, tart-
lets, and oranges.
Lobster salad, mixed pickles, French bread, cold tongue, mar-
malade, meringues, oranges, and claret punch.
Chicken pie, compote apples, or apples stewed whole; cold ham
garnished with sliced lemon and parsley, bread, biscuits, pickled
cucumbers, tartlets, sponge cake with a custard poured over it,
and whip on top of it, making floating island; and bottled
peaches, or strawberries.
Potted salmon, and pigeon pie, currant and raspberry jelly,
delicate biscuits, celery or salad of lettuce, cheese cakes, cocoa-
nut cake, and fresh fruit in season.
Cold roast turkey, pickled oysters, cranberry jelly, celery,
French rolls, small English mince pies, (made without meat), jel-
ly cake, and grapes, or preserved pineapple.
Cold pigeons which have been stuffed and roasted, little oyster
patties, or vol au vents,blackberry jelly, and pickled cauliflower,
with slices of red beet root; blanc mange, with tarts, and cream,
fruit cake, with grapes, and wine.
A STAG SUPPER.
A stag supper is one to which only gentleman are invited, and
it is necessary, therefore, to pay particular attention to the dishes
which gentlemen usually prefer. The centre of the table should
be occupied by a large punch-bowl, filled with claret punch, and


noH a MA* itvprn.
*nl In s dnoIi renprviiIr, lunitainhik Monks orvUnr len. At Urn top
xrllm Initio uhmild Im a mild muti tnrkoy wild a uiring of nmniagen
rmmd lls luuit I nl- 1.1m ImUum, a liollnd turkey, ulnHM wild ny*-
lsri, On nnu siilu of tint lal,lo uhmild lW n lutgn Hiinknn pin, irt-
nmininliri1 wfl.d iliiiiiy, iin tint ollwr, a pair of nntut dnnkm, mm
*mlM wllh onlmm, Hut otlntr with Iirunim. At oitpmilto somen,
turWnn* of plnkM aynUm, a cold lioHnd hmn, mid mild tongtwi,
Usrn\s
s\ wild nlhiBH of I*mmi, mid nrtitiu pamloy. Krmioh hrnml,
Iiq;klns, Iilh*m,lliln, ihnniu, **nllnHi mid nhmnIiagnit Jully, where-everitU pmwlhht to put themI aI*o waI d)shea orInlmter salad,
IuiUsd innut nmidwIithoH, mid pickled salmon, CMory, gropM,
tpph „. •■' .iMiifli, Ins nmmn, mid urumn nsktii, or (Jharlollo UunMt,
H*vertgimi, aiuiordlnIf to Iaatn and mnAoi.


NEW YEARiS TABLES, PARTIES, Etc.
It doea not come within the acopo of this work to give rliioc-
tiona for the (f"l'i"K "p of elaborate and expnnaivc entertainments.
Pcople who do then* things, generally have a profsasnd cook, or
hare their table aupplied from aeimo fashionable restaurant. We
propose only to furniah oaefnl hints to plain housckecpera with
limited rcsourcea, and shall therefore not n" heyond thotHi simple,
means of entertainment that are within the power of most Ameri-
can familiea.
mew t*arin tamx
The cuatom of receiving calls ia hecoming so very general out
of New York city, that a few hinta on the method of tetting the
table for the occaaion may not come amisa.
What is called a aubatantial table, ia out of faahion now, except-
ing among old-fashionod pcople, but it mnat atill Ini rememhered
that aa it ia the taate of genUvmm, and not of ladiea that are to he
oonaulted on thia day, iwectf, cake and the like, should he anbor-
dinated to chicken salad, pickled oyatera, potted salmon, sardines,
and the like, which gentlemen generally greatly prefer.
An average table diaptaya one handsomely ornamented cake,
raised high on a china, glasa or ailver plateau, in the centre, aup-
ported by bouquets of flowera. All the dishca are cold, of courae,
and may he decorated with little hita of evergreen, with flowera or
with lemon in alicea. Small hiacuit sandwiches mtdo of tongue
and ham, or ham and potted veal, an very good. Pickled oya-
tera, are indiapensable, and aardinea, and chicken, or lohatcr salad,
will be found very popular. Jelliea, fruit, one or more baaketa of
mixed cake, and whatever ia thought reqmaite in the way of con-
fectionery, abould he arranged taatcfully *o a a to product^'-


308 A STAG SrPPEE.
set in a deep reservoir, containing blocks of clear ice. At the top
of the table should be a cold roast turkey with a string of sausages
round its neck; at the bottom, a boiled turkey, stuffed with oys-
ters. On one side of the table should be a large chicken pie, or-
namented with pastry, on the other, a pair of roast ducks, oue
stuffed with onions, the other with prunes. At opposite corners,
tureens of pickled oysters, a cold boiled ham, and cold tongue,
garnished with slices of lemon, and green parsley. French bread,
pickles, pineapple, cheese, sardines and champagne jelly, where-
ever it is possible to put them; also oval dishes of lobster salad,
potted meat sandwiches, and pickled salmon. Celery, grapes,
apples, oranges, ice cream, and cream cakes, or Charlotte Russe.
Beverages, according to taste and means.


NEW YEAR'S TABLES, PARTIES, Etc.
It does not come within the scope of this work to give direc-
tions for the getting up of elaborate and expensive entertainments.
People who do these things, generally have a professed cook, or
have their table supplied from some fashionable restaurant. We
propose only to furnish useful hints to plain housekeepers with
limited resources, and shall therefore not go beyond those simple
means of entertainment that are within the power of most Ameri-
can families.
NEW YEAR'S TABLE
The custom of receiving calls is becoming so very general out
of New York city, that a few hints on the method of setting the
table for the occasion may not come amiss.
What is called a substantial table, is out of fashion now, except-
ing among old-fashioned people, but it must still be remembered
that as it is the taste of gentlemen, and not of ladies that are to be
cousultedon this day, sweets, cake and the like, should be subor-
dinated to chicken salad, pickled oysters, potted salmon, sardines,
and the like, which gentlemen generally greatly prefer.
An average table displays one handsomely ornamented cake,
raised high on the china, glass or silver plateau, in the centre, sup-
ported by bouquets of flowers. All the dishes are cold, of course,
and may be decorated with little bits of evergreen, with flowers or
with lemon in slices. Small biscuit sandwiches made of tongue
and ham, or ham and potted veal, are very good. Pickled oys-
ters, are indispensable, and sardines, and chicken, or lobster salad,
will be found very popular. Jellies, fruit, one or more baskets of
mixed cake, and whatever is thought requisite in the way of con-
fectionery, should be arranged tastefully so as to produce the best


314 WASHING DAY.
TABUS-CLOTHS, NAPKINS, ETC.
These articles, and any others that are likely to be disfigured
with fruit, or coffee stains, should be kept back from the general
soaking, in order to undergo special treatment. Put these in a
small tub by themselves—and pour a kettle of boiling water upon
them—not hot, but boiling, hot water sets stains, boiling water
takes them out clean. When the water has cooled a little, wash
them thoroughly, and boil them, the stains will have probably all
disappeared, but if they should prove very obstinate, lay them on
the grass wet, when the sun is hot, and they will vanish.
WHITE FLANNELS.
White flannel garments, such as petticoats, underskirts and
drawers, baby flannels and the like, require also to be put in boil-
ing water. The very best way to wash white flannels is by ma-
chine. Put in the flannels, pour in boiling suds, mild, let them
stand a few minutes, then grind them out. Pour the suds away,
put the flannels in again, and pour over them a kettle of clear
boiling water with a pinch of crude borax in it, and grind them
out of that. This finishes the process, and makes them beautiful-
ly soft and clean, with little labor, and no danger of shrinkage.
ZEPHYR GOODS AND COLORED FLANNELS.
Colored flannel dresses, sacks, Garibaldis and other articles of
knitted wool, such as baby socks, knitted sacks and the like, should
all be washed in cold water, in which a little crude borax has been dis-
solved, and with fine white soap, white Castile is best, but don't take
colored Castile, as that may stain. The process will be found very
easy, and perfectly satisfactory; the dirt will come out in the cold
water without any trouble; there will be no shrinking, and the col-
or will remain bright in the colored woolens, or fancy borderings.
TO WASH LACES AND NEEDLEWORK.
Fine handkerchiefs, collars, undersleeves, chemisettes and edg-
ings should never be put into the large " wash," they should be kept
till a sufficient number has accumulated, and then on a rainy day,
when visitors are not expected, collect them, mend carefully every


WASHING DAY. 315
little hole, soap them and put them in a clean, bright tin pail that
will cover down close, and fill up with cold water with a pinch of
borax in it. Let them come to a slow boil, then squeeze them
out; if they are very yellow, and very dirty, the operation may
have to be repeated. Rinse and dry; in the meantime pour a little
boiling water over a few lumps of loaf sugar, and if you wish a
yellow tinge add a table-spoonful of clear liquid coffee, instead of
starch'; lay the articles straight out in clean, dry towels, and by
the time the last one is folded up, the first will be ready to iron.
Point lace, can be washed in this way to look like new.
BLONDE LACE, TO WASH.
Very old point, or blonde lace, can be washed successfully in the
following way. Wind the lace smoothly round a bottle, and a strip
of old linen outside of it, so as to cover it. Let it lay in the bot-
tom of a wash tub while the first and best clothes are being wash-
ed, and transfer it to the top of the clothes while they are boiling.
Thence take it and lay it in boiling water, which has been slightl y
colored with liquid coffee, and sweetened with loaf sugar. Press
out the moisture, and dry near a fire, or in the sun, and iron care-
fully while still damp.
MUSLIN, LAWN, OR PRINT DRESSES.
An excellent, and sure way*to wash lawn, print, or muslin dress-
es, is to put one or two quarts of bran in a bag, and boil it in two
or four gallons of water. When the strength is extracted, take
out the bag, and wash the dresses in the bran water. It will act
both as soap and starch, cleansing and stiffening them perfectly,
without any danger to their color. Once rinsing is sufficient, in
water into which some of the bran water has been poured.
COLORED STARCH.
Colored starch is the latest and greatest novelty in the laundry
line. It is made in pink, buff, the new mauve, and a delicate
green, and blue will soon be produced. Any article starched with
the new preparation is completely colored—dyed we should have
said, but as it washes out, and the garment that was pink to-day
may be green to-morrow, and buff afterwards, we can hardly say


316 WASHING DAY.
"dyed." It is intended especially for those bright but treacherous-
ly colored muslins, that are costly, wash out, and perplex their
owners. If the pattern has been mauve, they only need the mauve
starch; if green, green starch; and they can be rendered oneeven and pretty shade, thus becoming not only wearable again,
but stylish.
HOW TO STARCH SHIRTS, AND OTHER THINGS.
Put into a thin muslin bag, a quarter of a pound of "best"
starch. Soak it for ten or fifteen minutes in three pints of pure,
soft water, into which drop a minute quantity of fine French " blue."
Squeeze all the starch out of the bag, and dip the shirts, and those
articles that require to be very stiff first. Afterwards it can be
thinned for children's aprons, and such things as only require to go
through water starch. This quantity will stiffen threeor four
dozen miscellaneous articles, which will be ready for ironing im-
mediately. One trial will convince the most sceptical that this
method is infinitely better, less laborious, and more economical than
boiled starch.
SAVING SOAP.
Pour on half a pound of washing soda two quarts of boiling
water, take half a pound of soap, cut up fine in a saucepan, and
pour over it two quarts of cold water; let it boil, and when per-
fectly dissolved, add it to the other. Mix it well upon the fire,
set it away to get cold, and it will look like jelly. Soak your
clothes over night, rub them out of the water, put half a pint of
your saving soap into your boiler, with cold water, and put your
clothes into the cold water, let all come to a boil together, then
take out the linen, and rinse thoroughly. This will keep clothes a
splendid color, with half the usual labor.


318 THE DAIRY.
handle around the edge of the pan, lift the cream with a perforated
skimmer, and put it immediately into the cream crock; stir the
cream two or three times each day briskly until it is ready to churn,
when usually it will come quickly. Churning should be done, dur-
ing warm weather, early in the morning in a cool place; the dash-
er ought to be moved slowly and regularly at first, and then more
brisk until the butter separates from the milk; when it is gather-
ed, wet the bowl and ladle, first with a little warm water, and
then put plenty of cold or ice water to them; pour out the water
and take up the butter; drain off as much of the butter-milk, as
possible, pressing the butter a moment gently with the ladle.
Scatter a handful of salt in the bowl before putting in the butter;
then throw a little salt upon the butter, and mix it in; drain off
all the water, and make indentations in the butter with the ladle,
fill them with nice salt, and set the bowl in a cool place. At eve-
ning, when the butter is hard, work it gently, without breaking
the grain, and squeeze out all the milk that can be removed with-
out too much pressure. Salt to the taste, and let it stand until
morning, then finish it, making it into rolls, or packing it. When
it is finished and becomes hard or set, every working over or
changing from one vessel to another injures it, rendering it soft,
and pasty, and breaking the grain. It will never again be as firm
or nice in flavor, and will not keep sweet as long. If the butter
is for packing, put it in the firkin as soon as possible, from the air.
Pack close until nearly full, for room should be left to pour on
enough nice brine to cover the butter. This is made by pouring
boiling water upon salt, and when it is cold, straining it through a
cloth. Pour enough of this brine upon the butter to cover it, say
a quarter of an inch, or half an inch in thickness; this kept upon
butter entirely excludes the air, and keeps it sweet and good as
when first packed. If it is to be sent away, pour off the brine,
saturate a cloth in it, lay it on the top, and cover it with a thick
layer of salt.


JEWISH RECEIPTS.
These are all original and reliable,—the contribution of a su-
perior Jewish housekeeper in New York.
WHITE STEWED FISH.
Put on as much water to boil as is required to cover six or eight
steaks of striped bass, boil in it one onion, sliced thin, a little ground
ginger, salt, black pepper and a small quantity of whole red pepper.
When these are done put in your slices of fish; when boiled take
them up carefully, drain them and lay in a dish. Beat up six eggs, to
which add a little nutmeg, a little cayenne pepper, and some parsley
chopped fine. In a separate bowl strain the juice of three or four
lemons, to this add one half pint of the liquor in which the fish has
been boiled, which must be strained; when this is done, take the
liquor which is mixed with the lemons and throw it into the eggs,
beating them all the time. Take a china or iron saucepan, into it
put the sauce, set it on a gentle fire, stirring it all the time until it
thickens a little, it must on no account be boiled as it will curdle;
then throw the sauce over the fish and put it to cool. Chicken
can be served in the same way.
BROWN FRICASSEE CHICKEN.
Take a chicken, cut it up in pieces and fry thembrewn, either in
the best sweet oil or rendered fat. Then take six onions, slice
them and cover them in a frying-pan with enough oil or fat to fry
them; when soft take the cover off, so as to let them brown, then
scald and peal two tomatoes, cut them up and put them in the pan
with the onions to simmer a little. Put the fried chicken into a
saucepan with the onions etc., add a little thyme, pepper, salt and


320 JEWISH RECEIPTS.
a few grams of allspice, and enough hot water to make a rich gra-
vy ; cover it up and let it cook for half an hour or an hour, according
to the tenderness of the chicken; a very small piece of garlic and
mace can be added when cooking, if liked.
A GOOD PUDDING.
Take one half pound of bread crumbs, six ounces of white su-
gar, pour over it one half pint of boiling milk, let it stand till
nearly cold, then work into it one fourth pound of fresh b.utter un-
til it becomes very white. Then add four eggs, one at a time,
stirring; it must be well beaten between each; then add the rind
grated, and the juice of a lemon; take a mould, butter and paper
it well, then ornament it with candied peel and raisins, according
to fancy. Pour into it the ingredients, put a paper over the top,
also tie in a cloth,.and let it steam gently for two hours. Serve
it with arrow-root, or custard sauce.
PURIM FRITTERS
Take a loaf of baker's bread, cut off the crusts and cut in slices
of one half inch thick; put them in a dish and soak them in cold
milk, but not so long as to allow them to mash; when soaked,
take them out and drain them. Beat eight eggs very thick, and
pour a little of the egg over each slice of bread, so as to penetrate
them; then take each slice of bread and dip it into the eggs that
are beaten, and fry a light brown color, in rendered butter, from
which the salt has been extracted; when this is done sprinkle
over the fritters a little powdered cinnamon, and serve with a
syrup made of white sugar.
CODFISH FRITTERS.
Take two pounds of salt codfish, put to soak in water; when
fresh enough, boil and drain; pick out the bones, and pound the
fish fine in a mortar; to this add chopped parsley, pepper, a little
nutmeg, and a tablespoon of butter. Take three or four onions,
chop fine and fry them in butter; scald and peel two tomatoes,
and let them simmer with the onions; mix this with the fish
thoroughly, add six eggs well beaten, and fry in small fritters a
light brown color.


JEWISH RECEIPTS. 321
LEMON PUDDINGS.
To be added to four eggs, well-beaten, one fourth pound of loaf
sugar and two ounces of butter which have been previously well
mixed together, then the peel of two lemons and the juice of one,
and bake either in cups or pie dish.
A RICHER LEMON PUDDING.—1.
Six yolks and two whites of eggs to be well-beaten, and then
added to three ounces of butter and one fourth of sugar, the juice
of one lemon and the rind of two, which must be taken by rubbing
a lump or two of loaf sugar upon it.
LEMON PUDDING.—2.
One fourth pound of fine boiled bread crumbs added to the#
above, and a little more sugar to taste, and boil in a form.
APPLE PUDDING.
Grate one half pound of apples, mix with four eggs, well-beaten,
and six ounces of sugar, and bake in a form and turn out.
ALBERT SANDWICHES.
Take one half pound of butter, melt it to an oil before the fire,
add one half pound light weight of flour, and one half of pounded
loaf sugar; mix well together, add six eggs well beaten, and then
beat all well together, either flavor with a few pounded almonds or
the rind of lemon rubbed on sugar; put this mixture on well but-
tered tins about a third of an inch thick, and bake in a quick oven;
it must be taken out when it is a very pale color, and loosened
whilst it is hot, from the tin, the edges always get too dark, but they
are cut off. When nearly baked, sprinkle pink sugar over half the
quantity. When cold cut in diamonds and put sweatmeats be-
tween, like sandwiches; arrange them nicely in the dish and
put whipped cream, flavored with vanilla, and the least bit of su-
gar, in the middle. The vanilla is best grated. Perhaps you will
find it easier to put the mixture on buttered papers laid in tins.
MERINGUES.
Take the whites of eight eggs quite fresh and just broken, beat


322 JEWISH EECEIPTS.
them with a whisk till as firm as possible. Have ready prepared
eight table spoons of ground not powdered sugar, which mix with
the egg as quickly as possible, so as not to give time to melt. Have
ready a piece of board and sixteen pieces of white paper; put a
tablespoon of the mixture on each paper in the shape of an egg;
make it thick but not too spread out, smooth them off nicely, and
sprinkle with sugar, blow off what sugar falls on the paper, and
then put board and all into the oven; watch them well and take them
out as soon as firm. Have ready another piece of board with clean
papers, roll off the meringues on to them, making them stand on
their tops; take out a little of the inside with a tea-spoon, and put
them back in the oven or the board for the inside to get firm, fill
with whipped cream flavored with vanilla and some sugar, and
join the two halves together to form an egg.
The papers must neither be buttered or have sugar on them, and
they must not be baked without boards.
BREAD AND BUTTER PUDDING.
When you make a bread and butter pudding, put only the yolks
inside, and whip the whites; sweeten and flavor, and when the
pudding is baked, put this on the top, and put it in the oven again
for a few minutes, to crisp, and you will find it a great improv-
ment.
SALLY LUNN
Three tablespoons butter, two table-spoonsful sugar, two cups
milk, scant four cups flour, five eggs, one tea-spoon soda, two tea-
spoons cream of tartar. Bake twenty-five minutes. Eat hot,
spread with butter.
ANOTHER METHOD IS AS FOLLOWS.
One pint of flour, piece of butter half as large as an egg, one
egg, two table-spoonsful sugar, one tea-cup milk, one tea-spoonful
cream of tartar, one half teaspoonful soda, one tea-spoon salt.
Bake twenty minutes.
CUP CAKE.
One cup of butter, two sugar, three cups flour, five eggs, one


330
ISD IX.
Page.
Grandmother's Breakfast
Balls, 58
Hash, Savory Winter 59
Hash, Calf's Head 61
Head and Hinge, Lamb's 61
Irish Stew, 56
Lamb's Head and Hinge, 61
Meat Omnium, 57
Pie, Yale Boat, 56
Risibles, 58
8tew, Irish 66
Stew, baked Irish 57
Sweet Breads, 57
Sausage meat and sausages, 58
Savory winter hash, 69
Sheep's Trotters, 60
Sweetbread, Liver, and
Heart, 60
Stewed Tripe, 62
Tongue, boiled 57
Turkish Dalma, 59
Toad-in-tbe-hole, 59
Trotters, Sheep's 60
Tripe, 62
Tripe Fried, 62
Yale Boat Pie, 66
FISH.
Boiled Fish, 64
Boiled White fish, 65
Broiled White fish, 65
Boiled Salmon, 65
Broiled Salmon, 66
Broiled Shad, 67
Baked Shad, 67
Boiled Bass, Rock fish, etc. 68
Baked Cod, Black fish, Haddock,
&c, 69
Boiled Whitings, 69
Codfish and potatoes " picked
up," 68
Cod, Blackfish, Haddock, &c,
baked, 69
Cod, Haddock, etc., fried, 70
Cod or Salmon cutlets, 70
Chowder, Fish, 72
Cakes, Fish, 78
Cod, Salt stewed, 78
Cape Cod Chowder,
Cod Fish and Potatoes,
Fried Fish,
Fried Shad,
Fried Mackerel,
Fish Roes, in cases,
Fricasseed small fish,
Fry, Trenton Falls,
Fish and Maccaroni,
Fried Smelts,
Fresh Herrings,
Fish, to dress a second time,
Fish Pudding,
Fish Cakes,
Haddock baked and fried,
Herrings, fresh, Kippered Salmon,
Mackerel, fried,
Mackerel, soused,
Maccaroni, Fish and
Pudding, Fish,
Roes, fish in cases,
Salmon, boiled,
Salmon, broiled,
Salmon and Salad,
Salmon, to kipper,
Salmon, pickled,
Shad, broiled
Shad, fried
Shad, baked
Shad maitre d' hotel,
Soused Mackerel,
Souchy or Soodjee, water
Salmon Cutlets, or Cod
Small fish fricasseed.
Smelts, fried
Second time, To dress fish
Salt Cod, stewed
Salt Cod and Potatoes,
Trenton Falls Fry,
White fish broiled,
White fish boiled,
Whitings boiled,
Water Souchy or Soodjee,
Page.
78
68
64
67
68
70
70
70
71
71
71
72
72
73
60
71
60
71
72
70
65
66
66
66
66
67
67
67
C7
68
69
70
70
71
72
73
73
70
65
65
69
63
OYSTERS, SHELLFISH,
EELS, ETC.
Boiled Eels, T? 


INDEX.
331
Boiled Lobster,
Balls, Lobster
Collared Eels,
Crabs and Crayfish,
Crab and Lobster Cutlets,
Eels Fried,
Eels Spatched,
Eels Collared,
Eels Stewed,
Eels Boiled,
Eel pie,
Fried Oysters,
Fried Eels,
Loaves Oyster
Lobsters,
Lobster, to boil
Lobster Salad,
Lobster Sauce,
Lobster and Crab Cutlets,
Lobster Balls,
Lobster Curry,
Maccaroni, Oysters and
Muscles, stewed
Oyster Etiquette,
Oysters Stewed,
Oysters Scalloped,
Oysters Fried,
Oyster Pies,
Oyster Patties,
Oyster Loaves,
Oysters and Maccaroni,
Oysters for Lunch,
Oysters Pickled,
Pie, Oyster
Patties, Oysters
Pickled Oysters,
Pie, Eel
Stewed Oysters,
Scalloped Oysters,
Stewed Muscles,
Spatched Eels
Stewed Eels,
MUSHROOMS.
Fricasseed,
Loaves,
Powder,
Pickled,
Tage.
79
80
78
80
80
78
78
78
79
79
79
76
78
76
79
79
80
80
80
80
81
77
78
75
75
75
76
76
76
76
77
77
77
, 76
76
77
79
75
75
78
78
79
82
83
82
82
Stewed,
Toast,
To know them,
FOWLS AND SAME.
Page.
83
83
Alice Cary's Minced Chicken,
91
Boiled Fowl,
85
Broiled Fowl,
80
Boiled Goose,
86
Broiled Partridge
92
Birds, Small
94
Chicken Fricassee,
86
Chicken Stewed,
88
Cold Chicken Fried,
88
Chicken, vol-au-vent of,
88
Chicken with Cheese,
89
Chicken Puffs,
89
Chicken Loaf,
89
Chicken Pot Pie,
89
Chicken Pie,
89
Chicken Pie, Thanksgiving,
90
Chicken Pie, Aunt Abby's
90
Chickens, Prairie,
91
Chickens Prairie, Boast and
Stewed,
91
Chicken, Minced, Alice Cary'B
91
Crab, Imitation,
93
Croquettes of Fowl,
93
Duck, roast
85
Duck with Green Peas,
87
Duck, New York Mock
87
Devilled Turkey Legs,
91
Fricassee, Chicken
86
Fried cold Chicken,
88
Forcemeat for Roast Turkey,
Veal, &o.
94
Goose boiled,
86
Goose, Roast
87
Game Patties,
93
Grouse, Roast
94
Hashed Fowl,
92
Hare or Rabbit, Stewed
95
Imitation Crab,
93
Pot pie Chicken,
89
Pie, Chicken,
89
Prairie Chickens, Roast and
Stewed
91
Partridge, Broiled
92


334
IIDIX.
Cauliflowers,
Cauliflower, Karchit,
Dandelions,
EggPlant,
Green Corn,Greens, Spring
Onions, Boiled
Onions, Portugal, Stewed
Onions, Portugal Fried
Odors from Boiling
Vegetables,
Potatoes, Boiled
Potatoes, Mashed
Potatoes, Fried
Potato Shavings,
Potatoes, Stewed
Potatoes, Baked
Potato Pie,
Potato Cakes,
Potato Pudding,
Potatoes a-la-creme,
Potatoes Scalloped,
Peas, Green
Parsnips, fricasseed
Pursnips, Fried
Parsnips, Boiled
Succetash,
Squash Fritters,
Squash,Boiled
SeaCaU,
Salsify, or Vegetable Oyster
Spinach,
Turnips, Mashed
Tomatoes, Stewed
Vegetables toboil green,
Vegetable Marrows,
Vegetable Marrow Tart,
PASTRY, (INTRODUCTORY.)
Puddings and Pies,
Potato Pie Crust,
Puff Paste,
Pies,Crust for Ra ised
Pies, Meat Suet, Cnut for
PIES.
Apple custard.Page.
pace.
184
Apple, sweet -
140
140
Apple, green
14I;
189
Apple, English
147
184
Apple, Dried
149
181
Apple, mock
149
182
Apple, invalid
299
186
Custard, .
145
186
Custard, apjde
145
186
Cherry, Plum, or Gooseberry,
147
Coooanut,
148
282
Corn Meal,
149
129
Fruit,
147
129
Gooseberry, etc
147
129
Grape,
148
180
Huckleberry,
147
180
Lemon,
140
180
Lemon cream, Kitty Mayis,
146
130
Mince,
Mi
180
Mince, F.nglwh
144
181
Mince, Mrs. D-s.
145
181
Mock apple pie,
149
181
Plum, Cherry, or Gooseberry
147
136
Pumpkin,
148
186
Plum, dried
149
186
Rhubarh,
148
186
Squash,
145
132
182
PUDDINGS.
183
133
Apple, English,
100
183
Apples,
151
189
Arrowroot,
156
184
Apple Linnie■s,
156
180
Apple and Kage,
156
131
Apple and Rice,
158
189
Apple Dumplings, Boiled
160
139
Apple Dumplings, Baked
100
Apple Fritters,
106
iY.)
Buffalo,
160
Bird-s Nest,
153
141
Bread, little Birthday,
154
143
Batter, Little,
155
143
Baden,
158
144
Bread,
102
144
Bread and Fruit, Mrs. Stowei
I 162
Citron,
104
Cherry,
156
Cornstarch, Ice,
159
145
Chester,
162


INDEX,
335
Page.
Corn, 164
Currant Dumpling, Little 164
Corn, Nantucket 165
Dandy, 163
Deacon's Apple Indian 164
Dumplings, 166
English Roll, 154
Exhibition, 191
Editor's favorite, 163
Fruit, 153
Fig, 158
Fruit, Minnie's 154
Fritters, Apple 166
Huckleberry, Indian 155
Hunting, Liecestershire 161
Howitt's, Mrs. 166
Indian Fruit, 152
Indian Huckleberry, 155
Indian, Baked 157
Ice, Cornstarch 159
Ice, 164
Indian, Boiled 165
Indian, Plain 165
Invalid Cup, 300
Lemon, 155
Lemon Dumplings, 167
Minnie's Fruit, 154
Nursery, 163
'Orange,155
Poor Man's 151
Plum, Aunt Mary's 166
Plum, Boiled Yankee 159
Plum, Mrs. Croly's Christmas 160
Plum, Baked" 160
Prune or Damson, 160
Plum, English 160
Plum with Snow, 161
Plum, Small and Light 164
Poet's, 165
Pastor's, 165
Rice, Boiled 157
Rice, 157
Rice, Portuguese 151
Riee, French 158
Rice, Apple and 158
Rice Flour, 158
Saratoga, 152
Snow, 152
Seville, 158
Page.
Sago,
159
Suet,
161
Sally Lunn,
163
Tapioca,
159
Tapioca, Cup, Invalid
159
Victoria,
152
Washington,
153
PUDDING SACCE8.
Brandy,
169
Cherry,
168
Excellent,
168
Hard,
168
Lemon Brandy,
169
Maple Sugar,
168
Rose Hip,
169
Sweet Liquid,
108
Wine,
169
DESSERT DISHES.
Apple Charlotte,
171
Apple Custard,
172
Apple Souffle,
173
Almond Blanc mange,
176
Arrowroot Blanc mange,
176
Apples, Love
177
Apple Tart,
178
Apple Meringue,
178
Apple, Snow
179
Apple Marmalade,
179
Apples, Baked
179
Apples, Stewed
180
Apple Cream,
180
Apples, Dried Stewed
180
Apples, Pippin Stewed
180
Apples, Ginger
180
Apples, Floating Island of
181
Apple Snowballs,
181
Apples, Compote of
181
Apple Cream, Nina's
181
Apples, Mother's Surprise
181
Apple Cheese,
182
Apple Sauce, Saratoga
182
Apple or Gooseberry Trifle,
183
Apple Pique,
188
Apple Ice,
190
Blanc Mange, Almond
176


336
INDEX.
Blanc Mange, Tapioca
Blanc Mange, Arrrowroot
Blano Mange, Rice Flour
Blanc Mange, Whole Rice
Blano Mange, Ground Rice,Barley Sugar for Children,
Cream Puffs,
Custard,
Custard, Boiled
Charlotte, Apple
Chocolate Kisses,
ChocolateCream Custard,
Custard, Apple
Custard, Raspberry
Custard, Rice
Cream, Orange
Cream, Lemon
Cream, Vanilla
Cream, Italian
Cream, Tea
Cream, Rock
Charlotte Russe,
Cream, Apple
Compote of Apples,
Cream, Nina-s Apple
Compote of Peaches,
Compote of Rhubarb,Compote of Red Currants,
Compote of Green Currants,
Compote of Green Gooseber-
ries,
Cherry Cheese,
Chestnuts, a Dessert of
Candy, Molasses
Chocelate Drops,
Dessert, a nice and cheap
Dessert, Fruit for
Dessert of Chestnuts,
Eugene Russe,
Fruit Tarts,
Floating Island of Apples,
FrittersPineapple
Fritters, Apple
Fritters, Orange
Fruit for Dessert,
Fruits, Summer Mixed
Ginger Apples,
Gooseberry or Apple Trifle,
Tase.
Page.
176
Green Gooseberries, Compote
176
of
184
177
Gooseberry Fool,
185
177
Italian Cream,
174
177
Icing for Tarts,
183
191
Ice Cream, Country
189
170
Ice Cream, Strawberry
190
171
Ice Apple,
190
171
Kisses, Chocelate
171
171
Lemon Sponge,
172
171
Lemon Cream,
174
172
Love Apples,
177
172
Loppered Milk,
186
172
Lemon Paste, to keep
189
172
Lemon Flavor,
189
173
Lemon or Orange Peel,
174
Tincture of
189
174
Lemon Drops,
191
174
Meringues,
175
174
Meringue, Lucy Stoneis bread 176
175
Mashed Tarts,
178
175
Marmalade, Apple
179
180
Meringues, Apple
178
181
Mother-s Surprise,
181
181
Milk, Loppered
180
184
Molasses Candy,
190
184
Orange Cream,
173
184
Orange Fritters,
185
184
Pasties,
170
Puffs, Cream
170
184
Pippins, Stewed
180
184
Pears, Baked
182
188
Pears, Scalded
182
190
Peaches, Compote of
184
191
Pineapple Fritters,
185
186
Prunes, Stewed
185
187
Preserve, Good Common
185
188
Quinces fbr the Table,
188
175
Rice Custard,
17-2
178
Raspberry Custard,
172
181
Rock Cream,
175
185
Rice Flour Blanc Mange,
177
175
Rice, Whole Blanc Mange,
177
185
Rice, Ground, Blanc Mange
177
187
Red Bobbin,
177
188
Rhubarb Tart,
183
180
Rhubarh, Compote of
183
183
Rhubarh,
188


INDEX.
337
Page.
Souffle, Strawberry or Apple 173
Souffle, Sweet 173
Souffle, Omelet 173
Strawberries, 186
Strawberry Shortcake, 187
Sugar Taffy, 190
Syrup for Candies, 191
Sugar Barley, for Children 191
Tea, Cream 174
Tapioca Blanc Mange, 176
Tarts, Mashed 178
Tarts, Fruit 178
Tart, Apple 178
Trifle, 183
Trifle, Gooseberry or Apple 183
Tart, Rhubarb 183
Tarts, Icing for 183
Tomatoes, 188
Tincture of Lemon or Orange
Peel, 189
Taffy, Sugar 190
Vanilla Cream, 174
SWEET CAKES.
Almond Sponge, 192
Apple, 197
Almond, fine 197
Apple cheese cakes, 207
Almond cheese cakes, 208
Apple biscuit, 209
Bride, 194
Bread, Mrs. Bristol's 198
Birthday, 203
Buns, 205
Bread cheese cakes, 207
Biscuits, New Years' 208
Biscuits, Cream 208
Biscuits, Apple 209
Biscuits, Orange 209
Biscuits, Moss 209
Biscuits, Ginger 209
Biscuits, Judge's 210
Biscuits, King's 210
Biscuits, Graham Fig 210
Christmas, a magnificent,' 193
Christmas, 193
Connecticut Election, 195
Commencement, New Haven 195
Currant,
Cream,
Cornets a Creme,
Cider,
Connecticut Coffee,
Crullers,
Cup,
Cup Cake, Molasses
Cake without eggs,
Christmas, for good children
Cookies,
Cheese Cakes, Rice
Cheese Cakes, English
Cheese Cakes, Apple
Cheese Cakes, Bread'
Cheese Cakes, Cocoanut
Cheese Cakes, Almond
Cocoanut,
Doughnuts,
Fruit, a fine
Fruit, Pork
Fried, without eggs or milk
Fried,
Glen Vis,
Ginger Pound with fruit,
Ginger Snaps,
Ginger Nuts,
Gingerbread, Sponge
Gingerbread, Hard times
Ginger Biscuits,
Graham Fig Biscuits,
Hickory-nut; New Years
Huckleberry,
Hard times, molasses
Independence,
Icing, Almond
Icing, Sugar
Icing, Chocolate
Icing,
Jenny's
Jumbles,
Loaf,
Lemon,
Molasses Cup,
Molasses, Hard times
Mary's Tea,
Macaroons,
New Year's Hickory-nut,
New Years,
Page. 197
190
200
200
201
201
202
202
202
203
205
207
207
207
207
208
208
211
205
194
194,
201
201
200
201
200
20(3
206
206
209
210
196
196
202
195
194
195
211
211
202
204
176
197
2H2
202
203
210
196
197
15


urn
IN D E X .
Pase.
Paso
New Year-s Biscuit,
208
Citron Preparing, for Cake
223
Orange Biscuit,
209
Figs, Green Preserved
210
Pound,
192
Green Grape Jam,
214
Pork, Fruit
194
Green Figs Preserved,
216
Plum,
1911
Jam, Strawberry
212
Pienie,
198
Jam, Raspberry
218
"Portage Falls,"
198
Jam, Cherry
214
Poverty,
198
Jam, Green Grape
214
Portugal,
200
Jam, Plum
214
Party Puffs,
205
Jam, Pineapple
214
Rock,
204
Jam, Black Currant
215
Rice Cheese Cakes,
206
Oranges, Preserved
217
Sponge,
192
Plum Jam,
214
Sponge, Almond
Sponge, Rice flour,
192
Pineapple Jam,
214
193
Pineapple Marmalade,
215
Sponge, Mrs. Vs.
193
Pineapples Preserved,
21G
Snow,
198
Plums or Damsons Preserved
217
Small Seed,
199
Pickling Pears and Peaches,
218
South Carolina,
200
Pickling Damson Plums,
218
Society,
203
Peaches Dried with Sugar,
218
Sally Lunn,
203
Plums and Small Fruits Dried
219
Shrewsbury,
204
Pippins, Preserved
221
Tea dish, a nice
193
Pumpkin, Fried
22::
Tea, Mary■s
203
Quinces, Preserved
215
Warsaw White,
200
Raspberry Jam,
218
Wonders,
204
Raspberries, Preserved
218
{
Rhubarh, Preserved
217
PRESERVED FRUITS AND
Strawberry Jam,
212
SWEETMEATS.
Strawberries in Cans,
218
Strawberries, Dried
218
Apple Sweetmeats,
220
Tomato Figs,
222
Apple Preserve,
220
Tomato Sweetmeats,
223
Apple Butter,
220
Vegetable Marrow, Preserved
221
Apples, to Prevent Waste in
221
Artichokes, Preserved,
222
JELLIES.
Blackberries,
212
Brandy Gages,
216
Apple,
221
Canning Fruit,
212
Apple, Crab
22--.
Cuwant and Raspberry Sweet-
Blackberry,
226
meat,
214
Crab Apple,
226
Cherry Jam,
214
Cider,
22"I
Currant Black, Jam
215
Currant,
225
Cherries, Preserved
215
Cranberry,
220
Cherries, Pickled
215
Calf-s feet,
220
Crab apples, Preserved
216
Gelatine,
226
Currants, Preserved
217
Grape,
227
Citron, Preserved
219
Medlar,
227
Cucumbers, Preserved
221
Quince,
225
Candied Orange Peel Rin,*s
222
Rice,
220


340
INDEX.
Page. TEA, COFFEE, ETC.
Coffee, 253
Cream Coffee, 253
Cold Coffee, 254
Choeolate, American 254
Chocolate, French 254
Cocoa, 254
Dinner Coffee, 253
Tea, 254
Tea, to make 255
DINNER.
Plain Bills of Fare for Dinner
all the year round, 256
250
'257
257
258
259
259
260
260
261
262
263
204
262
263
264
January,
February,
March,
April,
May,
June,
July,
August,
September,
October,
November,
December,
Birthday Dinner,
Thanksgiving Dinner,
Christmas Dinner,
WINES AND DRINKS.
Black Currant, 266
Blackberry, 268
Blackberry Brandy, 269
Berry Drink, 272
Currant, 266
Currant, Black 262
Cherry Brandy, 269
Corn Drink, Yankee 272
Claret Punch, 274
Cool Cup, 274
Christmas Egg nog, 275
Cold Punch,' 275
Elder, 267
Page. Elder Flower, 268
Egg Nog, 273
Egg Nog, Christmas 275
Grape, 267
Grape Syrup, 266
Gooseberry, 268
Green Gooseberry, 269
Ginger, 269
Ginger Beer, 270
Ginger Beer, Cask 270
Ginger Pop, 272
Hop Beer, 270
Imperial, 272
Lemonade, Milk 273
Lemonade Portable, 273
Mead, 271
Milk Lemonade, 278
May Drink, 274
Milk Punch, 275
Oxford Swig, 274
Portable, Lemonade 273
Quick Beer, 271
Quick Drink, 272
Rhubarb, 268
Raspberry Syrup, 270
Spruce Beer, 271
Shrub, 271
Sherry Cobbler, 4th July 273
Staten Island Lemonade, 273
Sack Posset, 275
MISCELLANEOUS.
Apples, to keep 2*27
Butter Cooler, 281
Bread, Homemade 283
Bed Bugs, 293
Bouquet, to Preserve 2fl3
Cabbages, to Keep 278
Cornstarch instead of Eggs, 280
Cement, Diamond 281
Cochineal, 282
Cornmeal, Improving 282
Cement for Metal and Glass, 284
Cracks in Stoves, 284
Creaking Hinges, 285
Cement, Water and Fire Proof 285
Chimney, Fire in 286
Carpet, Soiled 287
Crape, to Stiffen 288


INDEX.
34]
Crape, Water Spots in Black
Cockroaches,
Crickets,
Damp Woolen Clothing,
Diamond Cement,
Drippings, to clarify
Eggs, Snow Substitute for
Eggs, Corn Starch instead of
Egg paper,
Easter Eggs,
Frozen Potatoes,
Fruit Stains, to Wash From
Hands
Fruit Sinking,
Flatirons, Rust on
Flatirons, Rough
Fire in Chimney,
Furniture,
Floors, Scouring
Grapes, Keeping
Grease, to Remove
Grease Spots,
Grease on a leather covered
Book,
Hair, to Strengthen
Hens, to make lay
Hatching,
Handles, Knife to Fasten
Ivory Handles,
Ice on Windows,
Iron Stain,
Ink Spots on Linen,
Ink on Books,
Ink, Marking
Ink, Green, Blue, Gold and
Silver
Kitchen Odors,
Kid Gloves, to Clean
Lemons, to Keep
Lobster's Eggs,
Linen, To take Ink out of
Linen, To Restore Stained
Mustard,
Mushrooms, To Preserve
Meat, Game, &c, To keep in
Hot Weather
Meat, To Remove Taint from
Molasses, To Clarify
Marble, To Clean
rage.
Tagp.
288
Marks on Table,
286
292
Mahogony, To give fine Color
287
?93
Mildew, to take out
288
280
Muslins, Washing
290
281
Marking Ink,
2111
283
Moths,
292
280
Nosegays,
293
280
Peas, To keep for Winter Use
277
280
Parsley, to Keep
270
294
Potatoes, Frozen
280
280
Polishing Paste,
285
Paste, Water Proof
28fi
280
Paint, To clean
287
282
Paint, Cheap
2S7
284
Papered Walls,
287
284
Paint Spots on Cloth, Silk, &c
289
286
Perfume, Home made
293
287
Pot Pourri,
2'.'4
287
Rust on Knives,
284
277
Rough Flatirons,
281
286
Rust, Varnish to Prevent
285
291
Rays of Sun,
28(1
Ribbons, To Iron
228
291
Rats and Mice,
21 '2
281
Roses, Tincture of
2'.'4
282
Snow Substitute for Eggs,
280
283
Soft Soap,
285
284
Silk, To Renovate Black
288
283
Silk, To Clean
21)0
285
Spermaceti Spots,
291
290
To keep Grapes, >
277
289
To keep Apples,
277
291
To keep Pears,
277
291
To keep Cabbages,
278
To keep Mustard,
278
291
To keep Lemons,
279
282
To keep Parsley,
279
290
To preserve Mushrooms,
279
279
To keep Meat, Game, &c. in
281
Hot Weather,
279
289
To remove taint from Meat,
279
289
Turnips, Size of
280
278
To Wash Fruit Stains from
279
Hands,
280
To Make Hens lay in Winter,
282
279
To fatten Turkeys,
282
279
To Clarify Drippings,
28)
293
To Clarity Molasses,
28:1
286
To fasten Knife Handles,
28:


342
INDEX.
Tage.
To take off rust from Flatirons, 284
To prevent Lamp Chimneys
Breaking, 285
To drive Nails, 286
To Remove Grease, 286
To Clean Marble, 286
Table, Marks on 286
To give fine color to Mahogony, 287
To Clean Paint,
To Scour Floors,
To Iron Ribbons,
To Stiffen Crape,
To remove broken Spots from
Velvet
To Clean Black Lace Veils,
To Renovate Black Silk,
To take out Mildew,
To take Ink out of Linen,
To wash print or lawn Dresses, 289
287
287
288
288
288
288
288
288
289
290
289
290
290
191
293
294
281
To wash Colored Muslins,
To restore Stained Linen,
To Clean Silk,
To clean Kid Gloves,
To remove Spermaceti Spots,
To Preserve Bouquets,
Tincture of Roses,
Vermin,
Voice, to Clear and Strengthen 281
Varnish to prevent Rust, 288
Velvet, to remove broken spots 288
Veils, To Clean 285
Woolen Clothing, Damp 280
Windows, Ice on 285
Water and Fire Proof Cement, 285
Water Proof Paste,
Water Spots in Black Grape, 286
288
FOOD FOR INVALIDS.
Apple water, 299
Breakfast, a sick 298
Beef Tea,' * 298
Broiled Tenderloin, SOI
Dinner, 298
Eggs, soft boiled, 298
Gruel, 296
Jelly, Calf's foot 297
Lemonade,' 299
Milk and Eggs, 301
Milk thickened,
Oyster Soup,
Panada,
Pudding, Invalid
Pie, Apple
Prunes, stewed
Pudding, Tapioca cup
Roast Apples,
Soup, Oyster
Toast, Soft
Toast, Egg
Tea, a sick
Toast, Dry
Tapioca Cup pudding,
Toast, Milk'
Page.
300
301
297
298
299
299
300
299
301
297
297
208
300
300
300
FOOD FOR INFANT3 AND
CHILDREN.
Bread and milk, 305
Baby Pudding, 304
Brown Mush for supper, 395
Cow's milk, 304
Children's Pie, 305
Cranberries, 305
English Pap, 303
Essentials, 304
Infant's Broth, 304
Pudding, Baby 304
Pie, Children's 305
Starchy Food, 303
Young Children, Food for 305
LADIES LUNCHES.
Bill of Fare, 307
NEW YEAR'S TABLE, EVE-
NING REFRESHMENTS,
PARTIES, ETC.
New Year's Table, 309
A Family Dinner Party, 310
A small Supper Party, 310
Refreshments, 811
A Children's Party, 811
A Christmas Party, 312


INDEX. 343
Tago,
WASHING DAY.
Washing Day 313
Blonde Lace, to wash 315
Colored Starch, 815
Laces and Needlework, 314
Muslin, Lawn or Print Dresses, 315
Saving Soap, 316
Shirts, how to starch 816
Starch, Colored 815
Table Cloths, Napkins, etc., 314
White Flannels, ' 314
Zephyr Goods and Colored
Flannels, 314
THE DAIRY.
Cows,
Milk Room,
Making Butter,
JEWISH RECEIPTS.
Crackers, Sweet
317
317
317
323
Chicken, Brown fricassee * 319
Cake, Cup 322
Cucumbers, Pickled 325
Dumpling, Lemon 324
Fish, White stewed 319
Fritters, Purrin 320
Fish, Codfish fritters 320
Meringue's 321
Marmalade, 323
Orgent, 323
Pudding, B good 220
Pudding, Lemon 321
Pudding, rich Lemon 321
Pudding, Apple 321
Pudding, Bread and Butter 322
Pudding, Sally Lunn 322
Pudding, Light 324
Pudding, Cocoanut 323
Pudding, Almond 324
Pickled Cucumbers, 325
Sandwich, Albert 321
Tomatoes for Winter use, 224


^5U



4