LMR THE UP-TO-DATE COOK BOOK By : Charles Walls Moulton Published by the Thought and Work Club of Salem, Massachusetts, 1897 VTI Moulton 1850 1897. (HE UNITED STATES LIFE INSURANCE COMPANY In the City of New York is now issuing the best and most liberal contracts of any company in America. Their policies contain no restriction whatever upon the insured, in respect either to travel, residence or occupation, allow a grace of one month in payment of renewal premiums, and are incontestable after one year. The insured has the privilege of changing the beneficiary. Table of Extended Insurance, Paid- up and Loan Values is inserted in all guaranteed Income policies. The company loan the Actuaries' 4 per cent. Reserve Value to their policy holders, making their policies, for borrowing purposes, equal to 4 per cent. Government Bond. The Con- tinuable Term Plan gives genuine insurance at premium rates 40 per cent. lower than on the Ordinary Life Plan. For further information apply to th Company's Office, SUITE 30, 31, 32 AMES BUILDING, BOSTON, MASS. C. A. Ferguson, Cashier W. L. TYLER, Manager. .... TELEPHONE 3526. PUREST .... WORCESTER SALT. CLEANEST BEST .... CANOSS LACE CURTAINS Properly AND BLANKETS Cleansed $1.00 PER PAIR. Men's Suits, Women's and Children's Clothing Cleans- ed and Dyed any Color at equally reasonable rates. All orders promptly at- tended to and goods re- ceived by mail or express are given the same careful attention. JEWANDO'S W. L. CROSBY, MANAGER Fancy Dyers, French Cleansers, LIKE NEW, 284 Boylston St. 17 Temple Place: Boston TABLE OF CONTENTS. 10 SOUPS. PAGE WHITE STOCK. Mrs. Bowdich. New Vegetarian Dishes. BROWN STOCK. Matilda Lees Dods. Handbook of Practical Cookery . . 9 SOUP STOCK. Marion Harland. Cookery for Beginners . . CONSOMMÉ À LA ROYALE. Mary A. Everard. Handy Dictionary of Cookery. 10 VERMICELLI SOUP. Mrs. Black. Superior Cookery VEGETABLE SOUP. Jenny Wren. Soups, Stews, Hashes and Ragouts . . Ox-TAIL SOUP. Miss Leslie. Old Standard Cookery . . VeaL SOUP. Mrs. M. E. Neill. Every Day Cook Book ; BARLEY BROTH. Miss Cameron. Soups and Stews and Choice Ragouts CLAM SOUP. Mrs. John G. Carlisle. Kentucky Cook Book . Potato SOUP. Jane R. Ferguson. Chambers' School Cookery CABBAGE SOUP. Mary Hooper. Every-Day Meals . . HODGE-PODGE. Margaret Sims. Cookery . . TOMATO SOUP. Marion Harland. Cookery for Beginners CELERY CREAM. Cowen and Beaty-Pownall. Fast Day and Vegetarian Cookery CHICKEN SOUP. Elizabeth F. Lea. Domestic Cookery TOMATO BISQUE. Mrs. Charles H. Gibson. Maryland and Virginia Cook Book. SOUBISE SOUP. Mme. Marie De Joncourt. Wholesome Cookery . . MOCK TURTLE SOUP. Anglo-Indian Cookery at Home . . ASPARAGUS SOUP. Abby Merrill Adams. Sense in the Kitchen . . . Ox-Tail SOUP IN BAKING-PAN. Alex. Soyer. Standard Cookery BROWN TURKEY SOUP. Juliet Corson. Practical American Cookery CREAM OF ONION SOUP. Cornelia C. Bedford. Table Talk VEGETABLE SOUP. Fanny Merritt Farmer. Boston Cooking School Cook Book . 18 FISH AND OYSTERS. Baked Cod. Mrs. Black. Cookery for Schools . . BAKED PIKE. Margaret Sims. Cookery BLUEFISH BAKED WHOLE. Juliet Corson. Practical American Cookery BAKED HALIBUT. Mrs. D. A. Lincoln. Boston Cook Book . BAKED SHAD. Mary Stuart Smith. Virginia Cookery Book ; Fish CAKES. Jane R. Ferguson. Chambers' School Cookery BOILED SALMON. Mrs. Black. Superior Cooking . . . FRIED SMELTS. Mme. Marie De Joncourt. Wholesome Cookery. MACKEREL WITH BLACK BUTTER. Mrs. De Salis. Tempting Dishes SMALL FISH. Alex. Soyer. Standard Cookery . . BROILED SALT MACKEREL. M. Tarbox Colbrath. What to Get for Breakfast SOUSED MACKEREL. Annie M. Griggs. Cookery for Young Housewives . Fish ENTRÉE. Cornelia C. Bedford. Table Talk . . Twin SOLES. Mrs. M.J. Lincoln. American Kitchen Magazine . FRIED PERCH. M. Tarbox Colbrath. What to Get for Breakfast BAKED ROCK-FISH. Elizabeth F. Lea. Domestic Cookery . . . BAKED BLACK Bass. Mrs. P. B. Ayer. New Home Cook Book . . BOILED TROUT. Miss Leslie. Old Standard Cookery .. FRIED HERRING. Mary A. Everard. Handy Dictionary of Cookery . FILLETS OF HADDOCK WITH TOMATO SAUCE. Cowen and Beaty-Pownall. Fast-Day and Vegetarian Cookery N . · · · · · · · · · · · · · · · · · · · TABLE OF CONTENTS. PAGE • 46 · 46 • 47 . 47 PLAIN WHITE SAUCE. Mary Harrison. The Skilful Cook . . PARSLEY SAUCE. Mary Harrison. Guide to Modern Cookery . MAYONNAISE SAUCE. Margaret Sims. Cookery . . SHRIMP SAUCE. Jenny Wren. Soups, Stews, Hashes and Ragouts BBCHAMEL SAUCE, Boston Cooking School Cook Book .. ONION SAUCE. Mary Harrison. The Skilful Cook . . PLAIN SALAD DRESSING. Thomas J. Murrey. Fifty Salads oo Oo 00 VEGETABLES. . 49 .. . . . . . . TOMATOES. Mary Harrison. The Skilful Cook BOSTON BAKED PORK AND BEANS. Mrs. D. A. Lincoln. Boston Cook Book ASPARAGUS. Abby Merrill Adams. Sense in the Kitchen . BOILED CAULIFLOWER. Mary Harrison. The Skilful Cook FRENCH BAKED POTATOES. Mme. Marie De Joncourt. Wholesome Cookery BOILED BEETS. Miss Cameron. Soups and Stews and Choice Ragouts. STEWED PARSNIPS. Mrs. Black. Cookery and Domestic Economy To Fry EGG-PLANT. Elizabeth F. Lea. Domestic Cookery . STEWED MUSHROOMS. Mary Harrison. The Skilful Cook . . SUCCOTASH. New Home Cook Book CELERY A LA CRÊME. Mary Jewry. Warne's Model Cookery . SUMMER SQUASH. Abby Merrill Adams. Sense in the Kitchen . FRIED CUCUMBERS. Mrs. Washington. Unrivalled Cook Book : TOMATOES ON TOAST. Mrs. De Salis. Tempting Dishes . CORN CROQUETTES. Christine Terhune Herrick. What to Eat. WATER-CRESS. Mary Hooper. Every-Day Meals . PARSNIP FRITTERS. Mrs. M.J. Lincoln. American Kitchen Magazine . . . . . . . . . . SALADS. BREAKFAST SALAD. Thomas J. Murrey. Fifty Salads SARDINE SALAD. Mrs. M, E. Neill. Every-Day Cook Book COLD Slaw. Abby Merrill Adams. Sense in the Kitchen . LETTUCE SALAD. Abby Merrill Adams. Sense in the Kitchen . CUCUMBER SALAD. Thomas J. Murrey. Fifty Salads . BEET SALAD WITH ONIONS. Alex. Soyer. Standard Cookery . WINTER SALAD. Miss Cameron. Soups and Stews and Choice Ragouts CHICKEN SALAD. Mrs. Washington. Unrivalled Cook Book SHRIMP SALAD. Thomas J. Murrey. Fifty Salads . . TOMATO SALAD. Mrs. Spruance. New Home Cook Book : LOBSTER SALAD. Mary Harrison. The Skilful Cook ORANGE SALAD. Mary L. Allen. Luncheon Dishes OYSTER SALAD. Mary Stuart Smith. Virginia Cook Book EGG SALAD. Christine Terhune Herrick. What to Eat, How to Serve It POTATO SALAD. Juliet Corson. Practical American Cookery SPRING SALAD. Mrs. M.J. Lincoln. American Kitchen Magazine . POTATO SALAD. Mrs. C. C. McPhail. F. F. V. Cook Book SCALLOP SALAD. Mrs. M. J. Lincoln. American Kitchen Magazine . VeaL SALAD. Mrs. G. E. Morgan. Lancaster Cook Book RUSSIAN SALAD. Mary L. Allen. Luncheon Dishes . . . TABLE OF CONTENTS. . . . . . . . . . PASTRY. PAGE A LIGHT PASTE. Mary Harrison. Guide to Modern Cookery PUFF PASTE. Mrs. De Salis. Puddings and Pastry ORANGE PIE. Mrs. C. C. McPhail, F. F. V. Cook Book . BERRY PIE. Mrs. D. A. Lincoln. Boston Cook Book COCOANUT PIE. Abby Merrill Adams. Sense in the Kitchen MINCE PIE. Mrs. John G. Carlisle. Kentucky Cook Book . MINCE PIE. Mrs. J. R. Adams. New Home Cook Book . PRUNE PIE. American Housewife . . RICE PIE. Mrs. A. S. Ewing. New Home Cook Book MARLBOROUGH PIE. American Housewife . APPLE PIB. Mrs. M. E. Neill. Every-Day Cook Book CUSTARD PIE. Mrs. E. E. Marcy. New Home Cook Book . CHOCOLATE PIE. Miss G. C. Earl. Lancaster Cook Book . . CURRANT PIE. Mrs. Charles H. Gibson. Maryland and Virginia Cook Book PINEAPPLE PIE. Mrs. Washington. The Unrivalled Cook Book . . PEACH PIE. Mrs. Elizabeth E. Lea. Domestic Cookery . LEMON PIE. Abby Merrill Adams. Sense in the Kitchen . CREAM PIE. Mrs. Bartlett. New Home Cook Book . CHEESE STRAWS. Mary Harrison. The Skilful Cook SQUASH PIE. Juliet Corson. Practical American Cookery . CRANBERRY TART. Annie M. Griggs. Cookery for Young Housewives . RED CURRANT AND RASPBERRY Tart. Mary Jewry. Warne's Model Cookery BAKED APPLE DUMPLINGS. Juliet Corson. Practical American Cookery . 68 DESSERTS. PRINCESS'S PUDDING. Mary Hooper. Little Dinners ini, .. . . 69 FIG PUDDING. Matilda Lees Dods. Handbook of Practical Cookery SUET PUDDING. Abby Merrill Adams. Sense in the Kitchen . GRAHAM PUDDING. Fanny Merritt Farmer. Boston Cooking School Cook Book 70 MARMALADE PUDDING. Matilda Lees Dods. Handbook of Practical Cookery 70 BIRD'S-NEST PUDDING. Mrs. De Salis. Puddings and Pastry . SAGO PUDDING. Jane R. Ferguson Chambers' School Cookery . PLUM PUDDING. Mary Harrison. Skilful Cook . . COCOANUT PUDDING. Mrs. John G. Carlisle. Kentucky Cook Book BAKED INDIAN PUDDING. Mrs. M. E. Neill. Every Day Cook Book Rich PLUM PUDDING. Mary Hooper. Little Dinners . . 72 QUEEN PUDDING. Abby Merrill Adams. Sense in the Kitchen . GRAHAM PUDDING. Mrs. Charles F. Battey. Lancaster Cook Book ORANGE CUSTARD PUDDING. Mary Hooper. Little Dinners . . CRYSTAL PALACE PUDDING. Mrs. Black. Superior Cookery . Peach PUDDING. Mrs. Charles H. Gibson. Maryland and Virginia Cook Book. COFFEE CREAM. Margaret Sims. Cookery . . . TAPIOCA CREAM. Miss Cameron. Soups and Stews and Choice Ragouts STEWED PRUNES. Margaret Sims. Cookery . . SNOW PYRAMIDS. Mrs. M. E. Neill. Every-Day Cook Book BLANCMANGE. Mary Harrison. The Skilful Cook . . COMPOTE OF RICE. Mary Harrison. The Skilful Cook . . 76 FAIRY BUTTER, Matilda Lees Dods. Handbook of Practical Cookery, LEMON SPONGE. Mary A. Everard. Handy Dictionary of Cookery .. 77 RED ROBIN. Mrs. De Salis. Puddings and Pastry. . 777ss 73 72 a N 25 75 76 TABLE OF CONTENTS. PAGE COMPOTE OF ORANGES AND COCOANUT. Mrs. Black. Superior Cookery • 78 APPLE TURNOVERS. Mary Hooper. Every-Day Meals . . 78 BANANA CANTELOUPE. Boston Cooking School Cook Book . . 79 CHEAP CUSTARD. Mary Harrison. The Skilful Cook CHOCOLATE CUSTARD. Mary L. Allen. Luncheon Dishes . . GERMAN PUFFS. Mrs. Charles H. Gibson. Maryland and Virginia Cook Book STRAWBERRY SHORTCAKE. Mrs. J. O. Garretsee. Lancaster Cook Book .. CHOCOLATE CREAM GLACE. Miss Cameron. Soups and Stews, etc. SALTED ALMONDS. Juliet Corson. Practical American Cookery . . . . . . . . . . . . . . . . . PUDDING SAUCES. GERMAN PUDDING SAUCE. Mme. Marie De Joncourt. Wholesome Cooking SAUCE. Martha H. Gordon. Cookery for Working Men's Wives WINE SAUCE. Fanny Merritt Farmer, Boston Cooking School Cook Book HARD SAUCE. Mrs. D. E. Neill. Every-Day Cook Book . WINE SAUCE. Mrs. D. A. Lincoln. Boston Cook Book . ORANGE SAUCE. Mary Harrison. Guide to Modern Cookery . SAUCE FOR PUDDING. Jane R. Ferguson.. Chambers' School Cooking . COLD SAUCE FOR PUDDING. Mrs. John G. Carlisle. Kentucky Cook Book GERMAN SAUCE. M. D. Harris. Home Cook Book . . . FOAMING PUDDING SAUCE. Abby Merrill Adams. Sense in the Kitchen . CHERRY SAUCE. Abby Merrill Adams. Sense in the kitchen . . MAPLE SUGAR SAUCE. Juliet Corson. Practical American Cookery . DINAH'S CHARMING SAUCE. Mrs. Washington. Unrivalled Cook Book MOLASSES SAUCE Mrs. Lea. Domestic Cookery . PUDDING SAUCE Mrs. Black. Cookery for Schools , .. LEMON SAUCE. Mrs. Black. Cookery and Domestic Economy . ICES AND ICE CREAM. APPLE ICE. Mary A. Everard. Handy Dictionary of Cookery . . CHERRY WATER ICE. Margaret Sims. Cookery . . LEMON WATER ICE. Mary Jewry. Warne's Model Cookery CHINESE ICE. Catharine Owen. Choice Cookery PEACH ICE CREAM. Mrs. Welch. F. F. V. Receipt Book . RASPBERRY ICE CREAM. Mary Stuart Smith. Virginia Cook Book TUTTI FRUTTI ICE CREAM. Mrs. Washington. Unrivalled Cook Book . CHOCOLATE ICE CREAM. Abby Merrill Adams. Sense in the Kitchen . PLAIN ICE CREAM. Juliet Corson. Practical American Cookery . . NEAPOLITAN ICE CREAM. Mary Harrison. Guide to Modern Cookery . STRAWBERRY ICE CREAM. Matilda Lees Dods. Practical Cookery RATIFIA ICE CREAM. Mary Jewry. Warne's Model Cookery . ITALIAN CREAM. Miss Leslie. Old Standard Cookery . VELVET CREAM. Thomas J. Murrey. Cookery Books .. PISTACHIO ICE CREAM. Mrs. M. J. Lincoln. American Kitchen Mrgazine SIBERIAN PUNCH. Mrs. John G. Carlisle. Kentucky Cook Book . . ROMAN PUNCH. Mrs. Washington. Unrivalled Cook Book . GRAPE SHERBET. Mrs. John G. Carlisle. Kentucky Cook Book ; POMEGRANATE SHERBET. Mrs. D. A. Lincoln. Boston Cook Book ORANGE SHERBET. Mrs. D. A. Lincoln. Boston Cook Book FROMAGE DE CRÊME À LA GLACE. George A. Sala. Thorough Good Cook BISCUIT GLACE. Thomas J. Murrey. Cookery Books . . . . . . . 92 TABLE OF CONTENTS. JO CAKE. PAGE PLAIN ICING. Miss Cameron. Soups and Stews and Choice Ragouts . · 93 BOILED ICING. Mrs. D. A. Lincoln, Boston Cook Book . . · 93 CHOCOLATE ICING, Mrs. C. C. McPhail. F. F. V. Cook Book . . CORN-STARCH ICING. Miss Corson. Practical American Cookery BUTTERMILK Cake. Jane R. Ferguson. Chambers' School Cookery CHOCOLATE CAKE. Mrs. Washington. Unrivalled Cook Book COFFEE CAKE. Abby Merrill Adams. Sense in the Kitchen . COFFEE CAKE. Mary A. Everard. Handy Dictionary of Cookery CUP CAKES. Mrs. John G. Carlisle. Kentucky Cook Book . SUNSHINE CAKE. Mrs. Charles H. Gibson. Maryland and Virginia Cook Book CHEESE CAKES. Alex. Soyer. Standard Cookery . . CHEAP Fruit Cake. Miss Earle. New Home Cook Book . PLAIN SEED CAKE. Mary Harrison. The Skilful Cook Fruit Cake, Mary Stuart Smith. Virginia Cook Book . HICKORY-NUT CAKE. Nellie Gould. New Home Cook Book PORK CAKE. Abby Merrill Adams. Sense in the Kitchen . MOLASSES POUND CAKE. Mrs. Washington. The Unrivalled Cook Book Hot WATER SPONGE CAKE. Mrs. G. P. Crittsinger. Lancaster Cook Book MARBLE CAKE. Mrs. De Salis. Cake and Confections , WEDDING FRUIT CAKE. Sarah J. Cutter. Palatable Dishes WHITE MOUNTAIN CAKE. Mrs. D. E. Neill. Every-Day Cook Book . SCRIPTURE CAKE. Mrs. A. D. Porter. Lancaster Cook Book SNOW CAKE. Matilda Lees Dods. Practical Cookery PLAIN SPONGE CAKES. Jane R. Ferguson. Chambers' School Cookery . • 100 ANGEL Food. Mrs. John G. Carlisle. Kentucky Cook Book . 100 ONE-EGG CAKE. Mrs. D. A. Lincoln. Boston Cook Book . . . 101 RICE CAKES. Mary Hooper. Every-Day Meals . . . 101 NEW ENGLAND FRIED CAKES. Juliet Corson. Practical American Cookery . Peach SHORCAKE. Christine Terhune Herrick. What to Eat, How to Serve It FROSTING FOR CAKE. Marion Harland. Cookery for Beginners . , 102 GINGERBREAD. Marion Harland. Cookery for Beginners .. . 102 LADY-FINGERS. Boston Cooking School Cook Book. . . . . 103 KISSES. Mrs. Lea. Domestic Cookery . . . . 103 CREAM Puffs. Miss Nettie Miller. Lancaster Cook Book . COOKIES. Mrs. John G. Carlisle. Kentucky Cook Book GINGER COOKIES. Sarah J. Cutter. Palatable Dishes 104 CRULLERS. Martha H. Gordon. Cookery for Working Men's Wives . 105 Soft Molasses GINGERBREAD. American Housewife • 105 ALMOND JUMBLES. Mary Jewry. Warne's Model Cookery . • 105 SUGAR COOKIES. Marion Harland. Cookery for Beginners . 106 COCOANUT MACAROONS. Mary L. Allen. Five O'clock Tea . 106 BREAD. WHEAT BREAD. Matilda Lees Dods. Handbook of Practical Cookery. • 107 BOSTON BROWN BREAD. Thomas J. Murrey. Cookery Books . . . 108 BROWN BREAD. Mary A. Everard. Handy Dictionary of Cookery OLD-FASHIONED GRAHAM BREAD. Mrs. Pulsifer. New Home Cook Book. 108 BREAKFAST BIScuits. Thomas J. Murrey. Cookery Books . 109 TEA BISCUITS. Mrs. Lea. Domestic Cookery. . 109 RUSKS. Mrs. D, A. Lincoln. Boston Cook Book 109 . . . . 104 . . . . . . . . 108 TABLE OF CONTENTS. PAGE BAKING-POWDER BISCUITS. Abby Merrill Adams. Sense in the Kitchen . • 110 Milk Rolls. Mary Harrison. The Skilful Cook . • 110 PASSION BISCUITS. Margaret Sims. Cookery. . 110 WAFFLES. Mrs. C. C. McPhail. F. F. V. Receipt Book ; . III Buns. Mary Harrison. The Skilful Cook • III SODA SCONES. Anna M. Griggs. Chambers' Cookery for Housewives . III POTATO SCONES. Mrs. Black. Cookery for Schools . . III QUICK SALLY LUNN. Mrs. Peter H. Mayo. F. F. V. Receipt Book II2 Graham MEAT GRIDDLES. M. Tarbox Colbrath. What to Get for Breakfast . RICE PANCAKES. Juliet Corson. Practical American Cookery . . . 113 JOHNNYCAKE. Mrs. A. D. Porter. Lancaster Cook Book . . RAISED BUCKWHEAT CAKES. Juliet Corson. Practical American Cookery 113 FLANNEL CAKES. Mrs. M. E. Neill. Every-Day Cook Book 114 HOECAKE. Mary Stuart Smith. Virginia Cook Book . . . 114 VIENNA ROLLS. Mme. Marie De Joncourt. Wholesome Cookery . . . 114 113 · · · · 115 115 116 116 117 117 118 · · · · 118 PICKLES. PICKLES. Thomas J. Murrey. Cookery Books Peach Pickles. Mrs. Thos. W. Brockenbrough. F. F. V. Receipt Book PICKLED ONIONS. Mrs. Washington. Unrivalled Cook Book . . PICKLED FRENCH BEANS. Mary Jewry. Warne's Model Cookery. . GREEN PICKLE. Mary Stuart Smith. Virginia Cook Book . . . LORD HIGDEN'S PICKLE. Lou Randolph Mayo. F. F. V. Receipt Book . GREEN TOMATO Pickle. Mrs. John G. Carlisle. Kentucky Cook Book . PICKLED PEACHES. Juliet Corson. Practical American Cookery. TOMATO CATCHUP. Abby Merrill Adams. Sense in the Kitchen . WALNUT CATCHUP. Miss Lea. Domestic Cookery . . . GRAPE CATCHUP. Miss Annie E. Thatcher. Lancaster Cook Book PLUM CATCHUP. Sarah J. Cutter. Palatable Dishes . . CHUTNEY. Mary Hooper. Little Dinners . . Picalilli. Mrs. M. E. Neill. Every-Day Cook Book. Chowchow. Mrs. King. New Home Cook Book To GREEN PICKLES. Mary Stuart Smith. Virginia Cook Book . . TO PICKLE RED CABBAGE. Mary Hooper. Every-Day Meals . HERB POWDER FOR WINTER USE. Mary Jewry. Warne's Model Cookery · 119 119 120 · · 120 · · · · 120 121 121 121 122 122 · · · · 123 T22 · · 123 · 124 · 124 · PRESERVES. GRAPE JAM. Mrs. D. A. Lincoln. Boston Cook Book . .. PLUM JAM. Miss Cameron. Soups and Stews and Choice Ragouts GOOSEBERRY JAM. Annie M. Griggs. Chambers' Cookery for Housewives Black CURRANT JAM. Mary Jewry. Warne's Model Cookery . RHUBARB JAM. Mary Hooper. Little Dinners . . RASPBERRY JAM. Mrs. Black. Choice Cookery PRESERVED PEACHES. Thomas J. Murrey. Cookery Books QUINCE PRESERVES. Mrs. C. C. McPhail, F. F. V. Receipt Book PRESERVED PEACHES. Mrs. Washington. Unrivalled Cook Book. RHUBARB GINGER. Matilda Lees Dods. Handbook of Practical Cookery CANNED PEARS. Sarah J. Cutter. Palatable Dishes . . PRESERVED PIEPLANT. Annie E. Thatcher. Lancaster Cook Book PRESERVED QUINCES. Mrs. Anna Marble. New Home Cook Book PRESERVED Figs. Miss Leslie. Old Standard Cookery . . 124 125 · · 125 · 126 · · 126 127 127 127 128 · · · TABLE OF CONTENTS. PAGE QUINCE JELLY. The American Housewife . . 128 RED CURRANT JELLY. Margaret Sims. Cookery . • 129 CHERRIES PRESERVED IN SYRUP. George Augustus Sala. Thorough Good Cook 129 WATERMELON RIND. Thomas J. Murrey. Cookery Books . . . 130 CLEAR ORANGE JELLY. Margaret Sims. Cookery . . · 130 CRAB-APPLE JELLY. Juliet Corson. Practical American Cookery . . 130 CLARET JELLY. Mary Harrison. The Skilful Cook . .. GREEN GAGE PLUMS. Mary Stuart Smith. Virginia Cookery Book CANNED STRAWBERRIES. Mrs. M. E. Neill. Every-Day Cook Book ORANGE MARMALADE. Mary A. Everard. Handy Dictionary of Cookery . 132 CANNED PINEAPPLES. Abby Merrill Adams. Sense in the Kitchen . 132 CANNED STRAWBERRIES. Mrs. C. C. McPhail. F. F. V. Receipt Book . . 132 CRANBERRIES. Miss Leslie. Domestic Cookery. . . . · 132 131 131 131 CANDIES. 133 CRYSTALLIZED POPCORN. Mrs. Phoebe Bruce. Lancaster Cook Book • 133 BEST WHITE MOLASSES CANDY. Abby Merrill Adams. Sense in the Kitchen .. CHOCOLATE CARAMELS. Mrs. Sarah J. Cutter. Palatable Dishes MARSHMALLOW. Mrs. Sarah J. Cutter. Palatable Dishes . . . 134 NOUGAT CANDY. Mrs. John G. Carlisle. Kentucky Cook Book . . WALNUT CREAM CANDY. Mrs. Sarah J. Cutter. Palatable Dishes. . COCOANUT BALLS. Mary Stuart Smith. Virginia Cookery Book .. 135 NEWPORT CANDY. Mary Stuart Smith. Virginia Cookery Book . • 135 BUTTER-SCOTCH. Fannie Waggoner. New Home Cook Book . · 135 CHOCOLATE DROPS. Mrs. C. C. McPhail. F. F. V. Receipt Book . Soft CREAM TAFFY. Anna M. Richardson. Home-Made Candies MOLASSES CANDY. Anna M. Richardson. Home-Made Candies . 136 PEANUT CANDY. Mrs. Washington. Unrivalled Cook Book .. . 137 CHOCOLATE CARAMELS. Mrs. C. H. Gibson. Maryland and Virginia Cook Book 137 VASSAR COLLEGE MOLASSES CANDY. Mrs. C. H. Gibson. Maryland and Virginia Cook Book , 137 NUT TAFFY. Anna McGuire. F. F. V. Receipt Book · 138 MAPLE SUGAR CARAMELS. Mrs. Washington. Unrivalled Cook Book .. . 138 CREAM DATES. Anna M. Richardson. Home-Made Candies . . 138 CHOCOLATE CARAMELS. Anna M. Richardson. Home-Made Candies · 138 136 136 · · · · BEVERAGES. . . 139 139 139 140 · 140 EGGNOG. Mrs. M. E. Neill. Every-Day Cook Book . HOP BEER. Mrs. Dickinson. New Home Cook Book . . Good COOKING WINE, Mary Stuart Smith. Virginia Cookery Book CLARET PUNCH. Mrs. C. C. McPhail. F. F. V. Receipt Book .. MILK PUNCH. Abby Merrill Adams. Sense in the Kitchen . . BLACKBERRY CORDIAL. Mrs. D. L. Ransom. Lancaster Cook Book. GINGER BEER. The American Housewife . . GRAPE WINE. The American Housewife . GRAPE WINE. Cornelia C. Bedford. Table Talk . GINGER POP. Mrs. C. H. Gibson. Maryland and Virginia Cook Book STRAWBERRY ACID. Mrs. Alex. Falls. Kentucky Cook Book MULLED CIDER, Mrs. Sarah J. Cutter. Palatable Dishes . . CAFÉ AU LAIT. Mrs. Sarah J. Cutter. Palatable Dishes 140 140 • 141 . 141 141 142 142 142 TABLE OF CONTENTS. PAGE • 143 • 143 143 PANADE. Mrs. C. C. McPhail. F. F. V. Receipt Book ALMOND MILK. Mrs. Washington. Unrivalled Cook Book . . COFFEE WITH EGG. Mrs, D. A. Lincoln. Boston Cook Book . PINEAPPLE LEMONADE. Juliet Corson. Practical American Cookery. LEMON WHEY. Mrs. Black. Household Cookery . . . RASPBERRY VINEGAR. Mrs. S. H. Koopmans. Lancaster Cook Book Milk LEMONADE. Mrs. Black. Superior Cookery . . . .. 144 144 144 . 144 . BREAKFAST DISHES. • 145 · 145 • 145 · 146 · 146 . 146 • 146 • 147 • 147 147 148 148 148 149 149 Fried Mush. Mrs. C. C. McPhail. F. F. V. Receipt Book . RICE FRITTERS. Cowen and Beaty-Pownall. Fast Day and Vegetarian Cookery . . - PORRIDGE. Mrs. Black. Household Cookery BREAKFAST PORRIDGE. Mrs. Sarah J. Cutter Palatable Dishes . . BREAKFAST Cake. Mrs. C. Bradley. Now Home Cook Book . WASHINGTON BREAKFAST CAKES. Mary Jewry. Warne's Model Cookery GRAHAM BREAKFAST CAKES. Mrs. M. E. Neill. Every-Day Cook Book . CREAM TOAST. M. Tarbox Colbrath. What to Get for Breakfast . BUTTER TOAST. Juliet Corson. Practical American Cookery FRENCH Toast. Martha H. Gordon. Cookery for Working Men's Wives SCRAMBLED EGGS. Mary Hooper. Cookery for Invalids . . LYONNAISE POTATOES. M. Tarbox Colbrath. What to Get for Breakfast FRIED POTATOES. Mrs. Washington. Unrivalled Cook Book . . Potato BALLS-DUCHESSES. Mrs. Washington. Unrivalled Cook Book TOMATO OMELET. Miss Lea, Domestic Cookery . . . EGG OMELET. Mrs. C. H. Gibson. Maryland and Virginia Cook Book. OYSTER OMELET. Annie M. Griggs. Chambers's Cookery . . SAVORY OMELET. Mary A. Everard, Handy Dictionary of Cookery EGG BASKETS. Mrs. F. M. Cragin. New Home Cook Book . EGGS AND BACON. Mary Jewry. Warne's Model Cookery. BREAKFAST KIDNEY AND EGGS. Deshler Welch. The Bachelor and the Chafing dish . . . . OysterS EN SURPRISE. Mrs. De Salis. Oysters à la Mode . . GRILLED MACKEREL. Magaret Sims. Cookery . . GRILLED SMOKED HADDOCK. Mrs. Black. Choice Cookery. BROILED SALTED CODFISH. Thomas J. Murrey. Cookery Books . MUTTON CUTLETS. Mary Hooper. Every-Day Meals . . STUFFED KIDNEYS. Mary Harrison. The Skilful Cook . . FRIED SALT PORK. Abby Merrill Adams. Sense in the Kitchen . . Fried Calf's LIVER. Mrs. C. C. McPhail. F. F. V. Receipt Book . FRIED SAUSAGES. Matilda Lees Dods. Handbook of Practical Cookery. BEEF CROQUETTES. Marion Harland. Cookery for Beginners . . CORNED BEEF Hash. George Augustus Sala. The Thorough Good Cook • . . . 149 149 150 150 . 150 • . • 151 151 151 151 152 152 152 • · 153 153 • 154 154 MISCELLANEOUS. WELSH RAREBIT. Mary Harrison. Guide to Modern Cookery . . . 155 FRIED APPLES. Juliet Corson. Practical American Cookery CORE . . . . 155 FRITTERS. Abby Merrill Adams. Sense in the Kitchen , · 155 BANANA FRITTERS. Thomas J. Murrey. Cookery Books . • 156 APPLE FRITTERS. Mrs. Charles H. Gibson. Maryland and Virginia Cook Book 156 TABLE OF CONTENTS. . 157 PAGE HUCKLEBERRY SHORTCAKE. M. Tarbox Colbrath. What to Get for Breakfast, 156 ORANGES. Thomas J. Murrey. Cookery Books . . FARINA JELLY. Mary Stuart Smith. lirginia Cook Book ; . 157 BAKED APPLES. Alex. Soyer. Standard Coukery . 157 Friar's OMELET. Barbara Thomson. Cookery for the Sick and Convalescent 157 RICE CAKES. Mary Hooper. Cookery for Invalids . . . . . 158 MACAROONS. Thomas J. Murrey. Cookery Books . . - 158 Scotch SHORT BREAD. Miss Cameron. Soups and Stews and Choice Ragouts 158 SOUPS. White Stock.-1. One pint soaked haricot beans, three pints water, one large carrot, one large onion, one large turnip, a little celery, one ounce butter, one teaspoonful salt, a very small quantity each of mixed herbs, mace and pepper-corns. Dissolve the butter in a saucepan, add the beans, vege- tables sliced, the seasonings and water; boil all together for two and a half hours. Strain. Brown Stock.-2. Four pounds of the shin of beef, four young carrots, four Bermuda onions, one small turnip, one-half head of celery, one-half tablespoonful of salt, one-half teaspoonful of white pepper-corns, one-half teaspoonful of black pepper-corns. First, cutting all the meat from the bone, remove the marrow, and break up the bone with a hammer. Put the meat and bone together in a large saucepan, and pour over these five pints of cold water, placing the saucepan over the fire. Bring the water now quickly to the boiling point and skim off, when boiling, all of the scum that rises to the surface. Throw into the saucepan then the salt, which will bring any remaining to the top; when, skimming once more, add to the contents of the pan the carrot, turnip and celery, all cut into very small pieces. Before adding the onion, blanch it with boiling water, to draw from it the green- 9 - 10— ness which produces indigestion; having done which, put it together with the pepper-corns into the saucepan and allow all again to boil. When this is done, draw the saucepan to the side of the fire, cover it closely, and allow its contents to simmer slowly for five hours, at the end of which time the stock should be strained through a clean towel to remove the meat and vegetables, the juices and flavors of which have been extracted, and put away to cool for future use. Soup Stock.—3. Two pounds coarse lean beef, chopped almost as fine as sausage-meat; one pound of lean veal, also chopped; two pounds of bones (beef, veal or mutton), cracked in several places; half or three stalks of celery, when you can get it; five quarts of cold water. Consommé à la Royale.-4. Beat up the yolks of two eggs with a tablespoonful of clear soup, pour it into a greased basin, cover the top and steam it twenty minutes. Cut it into squares, throw them into a soup tureen among clear soup, and serve hot. Vermicelli Soup.–5. Two quarts clear soup, one-fourth pound vermicelli, one teacupful tomato purée. Put the soup in a bright saucepan to boil; crush the vermicelli and put it into boiling salted water to boil for five minutes, drain it, and add it with the tomato purée to the soup; allow it to boil; season with pepper and salt, and serve. — II — Vegetable Soup.-6. An excellent soup can be made solely from vegetables as follows: Take the heart of a pretty large cabbage, a good-sized carrot, one-half pound of onions, one break- fast-cupful of green peas, a couple of parsnips, and two or three golden ball turnips. Wash and clean all these vegetables thoroughly, cut and mince the roots into very small dice, and put into a clean pot of boiling water and boil till the vegetables are all tender; add a little parsley a quarter of an hour before dishing. Do not put in salt or pepper till the soup is about to go on the table; add more peas if desired, and have some slices of toasted bread cut into half-inch pieces for those who like it among their soup. All vegetables should be well boiled, and this soup should not be too thick of vege- tables. Put in the turnip first, then the chopped carrot -a portion of the carrot should be grated. This soup will take about two hours to make ready. Ox-Tail Soup.—7. Three ox tails will make a large tureenfull of soup. Desire the butcher to divide them at the joints. Rub them with salt, and put them to soak in warm water, while you prepare the vegetables. Put into a large pot or stewpan four onions peeled and quartered, a bunch of parsley, two sliced carrots, two sliced turnips and two dozen pepper-corns. Then put in the tails, and pour on three quarts of water. Cover the pot and set it on hot coals by the side of the fire. Keep it gently simmering for about three hours, supplying it well with fresh, hot coals. Skim it carefully. When the meat is quite ten- - 12 - der, and falls from the bones, strain the soup into another pot, and add to it a spoonful of mushroom catchup, and two spoonfuls of butter rubbed in flour. You may thicken it also with the pulp of a dozen onions first fried soft and then rubbed through a colander. After it is thickened, let it just boil up, and then send it to table, with small squares of toasted bread in the tureen. Veal Soup.-8. To about three pounds of a joint of veal, which must be well broken up, put four quarts of water and set it over to boil. Prepare one-fourth pound of macaroni by boiling it by itself, with sufficient water to cover it; add a little butter to the macaroni when it is tender; strain the soup and season to taste with salt and pepper; then add the macaroni in the water in which it is boiled. The addition of a pint of rich milk or cream and celery flavor is relished by many. Barley Broth.–9. Six-pound leg of beef or knuckle of veal, one-half pound pearl barley, two quarts of cold water, two large onions, one small bunch of sweet herbs, one teaspoonful of chopped parsley, one head of celery, two turnips cut into squares, one tablespoonful of salt, one teaspoonful of black pepper. Simmer this all together for two hours, removing the scum carefully; then add two more quarts of hot water very gradually, and continue to simmer for two hours longer. Take out the meat, and skim off the fat. Do not strain the broth; send it to table with the vegetables and barley in it. —14— Hodge-Podge.--13. Take the neck and back ribs of mutton; put them in a pan with a teacupful of pearl barley; fill up the pan with cold water, put it on the stove, and boil it until the meat is done; take it out and put away for use. Strain through a sieve; skim off the fat, and return the stock into the pan; put it back on the stove. Wash a few carrots and turnips; peel and cut them in dice; add to the soup a few young onions, cauliflower, two heads of lettuce, peas, beans and a little parsley. Boil all the vegetables till quite tender; then take some lamb or mutton chops, fry them a light-brown color, and put them into the soup-pot; skim off all the fat; add a little salt to taste, and dish, Tomato Soup.-14. Add a quart of raw tomatoes peeled and sliced, or a can of stewed tomatoes, and half a small onion to a quart of stock, and stew slowly one hour. Strain and rub through a colander and set again over the fire. Stir in a tablespoonful of butter cut up and rubbed into a tablespoonful of flour. A tablespoonful of corn-starch wet up in the cold water. Season to taste with pepper and salt, boil once more and pour out. Celery Cream.—15. Cook four or five heads of celery with a small onion in a stewpanful of boiling water, and when tender rub it all through a sieve; dilute it with some of the water in which it was boiled, season to taste, let it boil up, then stir in (off the fire) the yolks of two eggs beaten up with a gill of cream, and serve. Chicory can be treated in the same way. - 15 - Chicken Soup.-16. Cut up the chicken, cut each joint, and let it boil an hour; make dumplings of a pint of milk, an egg, a little salt, and flour stirred in till quite stiff; drop this in, a spoonful at a time, while it is boiling; stir in a little thickening, with enough pepper, salt and parsley to season the whole; let it boil a few minutes longer, and take it up in a tureen. Chopped celery is a great im- provement to chicken soup. Tomato Bisque.-17. One can of tomatoes. Let them come to a boil, pass through a colander, then through a fine strainer. Put back in the pot, add a small teaspoonful of bread soda to the tomatoes, stir in one tablespoonful of corn-starch or cracker powdered very fine, moistened to a paste with a little water. One quart of rich new milk: let it come to a boil, then stir into the tomatoes; add one teaspoonfuil of sugar, and salt. Soubise Soup.–18. One and a half pints of water, half a pint of milk, one and a half ounces of butter, two onions, five ounces of bread, the yolks of one or two eggs or one gill of cream, pepper and salt to taste. Cut the bread into very thin slices, boil it in the water and milk, with the onions thinly sliced; add the butter, pepper and salt; when thoroughly stewed to a pulp, rub through a wire sieve. Now set it again on the fire, and let it simmer for a few minutes, and just before sending it to table add the cream or the yolks of eggs. - 17 — Ox-Tail Soup in Baking-Pan.-21. Divide two ox tails, wash them well in cold water, then put them in the pan, with three teaspoonfuls of salt, one of pepper, four cloves, a little thyme, if handy, two good onions; add three quarts of water, two table- spoonfuls of coloring; put on the cover, place it in a moderate oven for three hours to simmer, take off the fat (which save for use), and serve. Half a pound of any vegetable, mixed or not, cut in dice, can be added with advantage. Brown Turkey Soup.—22. Use for this soup the carcass of a cold roast turkey; cut all the scraps of meat from it, and mince them fine; mince also any bits of heart, liver or gizzard which may be available; put two tablespoonfuls of butter in the soup-kettle, and set it over the fire to get smoking hot; peel and slice an onion, and when the butter is hot add the onion to it, together with the minced turkey-meat and any cold stuffing on hand, and let all these ingredi- ents brown together; when they are brown, stir among them two heaping tablespoonfuls of flour and let that brown; then pour in four quarts of boiling water, add two teaspoonfuls of salt and a level saltspoonful of pepper. Stir the soup thoroughly, put in the carcass of the turkey without breaking it, cover the soup-kettle, and let the soup cook slowly for at least two hours; then remove the carcass of the turkey, and serve the soup hot, with all the other ingredients in it. A glass of wine poured into the tureen containing the soup is a great addition to it when the flavor of wine is liked, but the soup is excellent without it. - 18 - Cream of Onion Soup.-23. Peel and slice thinly six white onions, put them in the soup-kettle with one tablespoonful of butter, and cook for ten minutes without browning. Add one quart of water, one pint of milk, one-half teaspoonful of salt, one-fourth teaspoonful of white pepper, a pinch of mace and one-half teaspoonful of sugar. Cook slowly for one hour, then rub through a purée sieve. Return to the fire, add one teaspoonful of corn-starch dissolved in a little cold water, and bring again to the boiling point. Cook two minutes, then draw to the side of the fire and stir in the beaten yolks of three eggs, mixed with one cupful of cream. Take immediately from the fire and serve with croutons of fried bread. Vegetable Soup.—24. One-third cupful of carrot, one-third cupful of turnip, one-half cupful of celery, one and one-half cupfuls of potato, one-half onion, one quart water, five tablespoonfuls butter, one-half tablespoonful finely chopped parsley, salt and pepper. Wash and scrape a small carrot; cut in quar- ters lengthwise; cut quarters in thirds lengthwise; cut strips thus made in thin slices crosswise. Wash and pare halfa turnip, and cut and slice same as carrot. Wash, pare, and cut potatoes in small pieces. Wash and scrape celery and cut in quarter-inch pieces. Prepare vegetables before measuring. Cut onion in thin slices. Mix vegetables (except potatoes), and cook ten minutes in four tablespoonfuls butter, stirring constantly. Add potatoes, cover, and cook two minutes. Add water, and boil one hour. Beat with spoon or fork to break vegetables. Add remaining butter and parsley. Season with salt and pepper. FISH AND OYSTERS. Baked Cod.-25. One and one-half pounds cod, one teacupful bread crumbs, one dessertspoonful chopped parsley, one tea- spoonful dripping or butter, one-half teaspoonful salt, a little pepper, one teacupful milk, a little flour, one egg. Wash the cod, take off the fins, or skin it, which is better. A middle cut is preferable, where the opening of the stomach is. Dry the fish well outside and inside. Rub together the bread and dripping; add the parsley, salt and pepper; moisten the whole with the egg beaten up, and fill the opening in the stomach with the mixture. Dust the fish over with a little flour, and put it in a pudding dish; put in one teacupful of milk, and put the butter all over the top in little bits. Put it in the oven to bake about half an hour, basting it with the milk now and again. Fish contains gelatine, fibrine, albumen, and phosphorus. Take out the fish on a hot dish, and pour the sauce round it. This is a most nutritious dish of fish, seeing that all the substance is retained, making it both light and nourishing. Baked Pike.—26. First draw, scale and wash the pike thoroughly; truss it in the form of an S; put it in a baking-dish with a little stock, a good piece of fresh butter, two tablespoon- fuls of catchup, a little anchovy and some chopped - 22 — season for shad eggs are also plentiful, it will improve this stuffing to add to it one or two eggs, beaten light, and incorporate with the other things. When the fish is well stuffed, cover it all over on top with grated bread crumbs, glazed with some of the egg kept out on purpose; place it at full length in a baking-pan con- taining about a pint of water; baste it with butter from time to time, and let it bake gently till done through. Broil the roe, and serve it in a dish separately, and placed conveniently, so that each person at table may be helped to a bit. Unless where persons are fond of very rich food, no gravy is needed with baked shad. If called for, though, prepare some out of the juice left in the pan where the fish was baked, adding a little water, and thickening with butter and browned flour. Serve in the usual gravy-boat. Fish Cakes.—30. One small cooked haddock or a small piece of cooked cod, three potatoes, one teaspoonful of flour, two table- spoonfuls of milk, three tablespoonfuls of bread crumbs, a little pepper and salt. Wash, peel and boil the potatoes ; put them in a basin, beat them till smooth. Remove the skin and bones from the fish, break it in small pieces, mix it with the potatoes, add pepper and salt to taste. Put the flour on a plate, mix the milk with it; put the bread crumbs on a piece of paper. Make the fish and potato into small, round cakes, cover them with a little dry flour, brush them with the flour and milk. Toss them into the bread crumbs; fry them in plenty of hot, clarified fat or dripping, in the same manner as fried fish, — 24 — Small Fish.—34. Put in a deep pan four teaspoonfuls of onions, chopped, half a pint of inelted butter, a gill of vinegar; lay over six pounds of any common fish, season over with two teaspoonfuls of salt, one of pepper; place it in the oven for twenty minutes, then turn it, baste it with the sauce now and then ; dish it up, and pour sauce over, or serve in the pan. If the sauce should be too thin, boil on the fire till it gets of a thickish substance. Broiled Salt Mackerel.–35. When cleaned, freshen them in a gallon of cold water over night. In the morning, pour off the water, drain, and soak them one hour in milk enough to cover them. Before broiling, drain them and wipe dry. Put them into a wire broiler and proceed as for fresh mackerel. Or, bake them in a moderate oven, and to two mackerel allow a cupful of milk. Bake in the milk. Some think this an improvement on fried or broiled salt mackerel. Soused Mackerel.-36. Two mackerel, one-half pint vinegar, a few bay leaves, one gill liquor in which the fish was boiled, pepper and salt. After the mackerel have been boiled, remove the heads and skin, split them open, and take away the backbones. Lay one of the fish into a deep dish, and season it well with pepper and salt and bay leaves; lay the other fish on the top of it, and season again. Mix together the liquor and vinegar, pour them over the fish, and set the dish aside in a cool place. This is an excellent luncheon or supper dish, and will keep good for many days. — 25 — Fish Entrée.—37. Free two pounds of any white fish from bonos and skin, chop fine, then rub through a sieve. Put in a mortar with four ounces of butter and two ounces of bread crumbs, and pound until well mixed. Season with pepper, salt and nutmeg, add three raw egg yolks, beat well, then add two whole eggs. When thoroughly mixed add one tablespoonful of thick cream and the juice of a lemon. Turn out on a floured board, divide into twelve parts, form into oval cakes, dip in beaten egg, then in bread crumbs, and fry in butter. Dish them in a circle, filling the center with cooked mushrooms, and serve with a lemon sauce. Twin Soles.—38. Take the fillets from flounder or bass, freed from skin and bone; or use two thin half-inch slices of halibut, cut from below the middle, and remove the two fillets or sections of fish from each side of the backbone. Strip off the skin, season with salt and pepper, lay the fillets in fine buttered cracker crumbs until crumbed all over. On half of the fillets put a mixture of fine chopped onion, olives, pickles and parsley, enough to cover; lay the other fillets on top, being careful to have them fit perfectly, and press them together firmly. Put into a baking-pan a thin slice of fat salt pork for each pair of fillets, lay them on the pork, pour over them a little melted butter, and bake about twenty minutes or until brown. Remove to a hot platter, and garnish with sliced lemon and parsley. – 27 — Boiled Trout.—42. Put a handful of salt into the water. When it boils, put in the trout. Boil them fast about twenty minutes, according to their size. For the sauce, send with them melted butter, and put some soy into it, or flavor it with catchup. Fried Herring.–43. Clean them well, dry thein, dip them in flour, brush them over with hot, clarified fat, töss them into oatmeal, fry in hot fat a nice brown, Fillets of Haddock with Tomato Sauce.—44. Put one pound of tomatoes into a saucepan with one ounce of butter, cover the pan, and simmer till soft; then rub them through a sieve. Mix with the pulp a cup- ful of good stock and a few drops of lemon juice and a tablespoonful of minced parsley, pepper and salt to taste. Lay the fillets of haddock in this sauce and cook them over the fire till done. When laid in the dish, garnish with little heaps of potato balls cooked in milk. Escaloped Oysters.—45. Take a quart of oysters, strain and clean them; then place a layer of oysters in a dish, season slightly with pepper and salt, cover with bread or cracker crumbs and some of the oyster juice, repeating the process until the dish is full. Take three eggs, beat light, and stir into a pint of fresh milk and pour over the oysters, taking care to have the top layer of crumbs. Bake in a quick oven about twenty minutes. Serve in the same dish. - 28 - Fried Oysters.-46. Take twelve to fourteen oysters, open them carefully, and put by the liquor for them; put them into a stewpan over the fire in a little water to blanch for a few minutes (if there is enough liquor to warm them in, it is better than water); take out the oysters, keep the liquor, beard the oysters and lay them on a sieve, then on to a cloth to dry. Break a fresh egg on a plate, beat well with a fork; have about a quarter of a pound of bread crumbs, to which has been added a spoonful of chopped parsley, a grate of nutmeg, and a little pepper, and dust of cayenne. Dip each oyster first in the egg, then in the bread crumbs. Put them into a small wire basket, fry for one minute in very hot lard. Pigs in Blankets.—47. Select large, plump oysters, roll each in a thin slice of fresh bacon, skewered with a wooden toothpick; place them in a pan singly with a little butter, pepper and salt; let them remain in the oven until thoroughly heated, not baked, and serve just as they are, using the sticks as a handle. When once tasted, pigs in blankets will prove a toothsome morsel never to be forgotten. Macaroni with Oysters.—48. Boil macaroni in salt water, after which drain through a colander; take a deep earthen dish or tin, put in alternate layers of macaroni and oysters, sprinkle the layers of macaroni with grated cheese, bake until brown. Delicious as a side dish at dinner. - 30 — Escaloped Lobster.—53. Strain the liquor from a tin of preserved lobster into a basin, mix with it two tablespoonfuls of fine flour, and stir into it a gill of boiling water. Put this into a stewpan with an ounce of fresh butter, and stir until thick; add a teaspoonful of essence of anchovy, and a pinch of cayenne pepper; pick any bits of shell or cartilage from the lobster, and add it to the sauce. Butter a tin dish; put in it a thick layer of bread crumbs and on this the lobster; cover with a thick layer of crumbs, spread bits of butter thickly on the top, and bake in a quick oven for fifteen minutes. Chowder.—54. Take a half a pound of salt pork, and having half boiled it, cut it into slips, and with some of them cover the bottom of a pot. Then strew on some sliced onion. Have ready a large fresh cod, or an equal quantity of haddock, tautog or any firm fish. Cut the fish into large pieces, and lay part of it on the pork and onions. Season it with pepper. Then cover it with a layer of biscuits, or crackers that have been previously soaked in milk or water. You may add also a layer of sliced potatoes. Next proceed with a second layer of pork, onions, fish, etc., and continue as before till the pot is nearly full, finishing with soaked crackers. Pour in about a pint and a half of cold water. Cover it close, set it on hot coals, and let it simmer about an hour. Then skim it, and turn it out into a deep dish. Leave the gravy in the pot till you have thickened it with a bit of butter rolled in flour, and some chopped parsley. Then give it one boil-up, and pour it hot into the dish. Chowder is made of clams, first cutting off the hard part. MEAT AND FOWL. Rules for Baking Meat.—55. In baking meat, there are two or three points which should be most carefully attended to. The oven should be well ventilated and kept perfectly clean. The baking- tin must also be scrupulously clean; any juice from fruit or meat gravy which has been spilled in the oven or on the baking-tin, and not removed, will burn and give an unpleasant taste to the meat. The baking-tin, if possible, should be a double one. For the first half-hour, the oven should be hot, afterwards it must be kept at a moderate heat. If this is not done, the outside of the meat will scorch and dry up before the inside is cooked. The basting should be as constant as when the meat is roasted. The oven should be made hot again at the finish to insure the surface being nice and crisp. The common fault in baking is to have the oven too hot, and then the meat gets dried up and wasted. As a general rule, twenty minutes to the pound will not be too long if the oven is at the right temperature, but all the con- ditions mentioned in the rules for roasting must be taken into consideration. Always put the meat on the trivet; do not let it soak in its own fat. Gravy is made as for roasted meat. Boiled Corned Beef.—56. Lay in clean cold water for five or six hours when you have washed off all the salt. Wipe and put it into - 32— a pot and cover deep in cold water. Boil gently twenty- five minutes per pound. When done, take the pot from the fire and set it in the sink with the meat in it, while you make the sauce. Strain a large cupful of the liquor into a saucepan and set it over the fire. Wet the tablespoon- ful of flour up with cold water, and when the liquor boils stir it in with a great spoonful of butter. Beat it smooth before adding the juice of a lemon. Serve in a gravy-dish. Take up the beef, letting all the liquor drain from it, and send it on a hot platter. (Save the pot-liquor for bean soup.) Roast Veal.—57. The loin of veal is the best piece for roasting. The breast and rack are good roasted. The breast also is good made into a pot-pie, and the rack cut into small pieces and broiled. The leg is nice for frying, and when several slices have been cut off for cutlets, the remainder is nice boiled with a small piece of salt pork. Veal for roasting should be salted, peppered, and a little butter rubbed on it, and basted frequently. Put a little water in the dripping-pan, and unless the meat is quite fat a little butter should be put in. The fillet is good baked. The bone should be cut out, and the place filled with a dressing made of bread soaked soft in cold water, a little salt, pepper, a couple of eggs, and a tablespoonful of melted butter put in, then sew it up, put it in your bake-pan with about a pint of water, cover the top of the meat with some of the dressing. When baked suffi- ciently, take it up, thicken the gravy with a little flour and water well mixed, put in a small piece of butter, and a little wine and catchup, if you like the gravy rich. - 35 — Minced Collops.—63. Minced collops form a favorite dinner and supper dish. Butchers now keep the minced meat at call, but care should be taken, for obvious reasons, to procure the mince at a respectable butcher's. Season the collops to taste with pepper and salt, and about a tablespoonful of catchup to a pound. Place in a stewpan and do them over a slow fire; keep constantly moving the collops with a wooden spoon to prevent them from lumping or burning. Some cooks put in a small teacupful of gravy or soup stock, others a little browned butter, so as to liquefy them. Many people cut up an onion very small to cook along with the collops; others, if they are to be used at once, add a few toasted bread crumbs. The mince should be ready in about an hour. Croquettes of Cold Meat.—64. One-half pound of cooked meat, one dessertspoonſul of flour, one-half teacupful of water, one-half teaspoonful of salt, six potatoes boiled and mashed, one-fourth teaspoonful of pepper. Chop up the meat very fine, and mix with it the flour, pepper and salt. Put the water in a small saucepan and add the chopped meat, etc., and stir all over the fire till it boils and becomes quite thick. Turn it out on a plate to get cold. Now take one tablespoonful of the mashed potato and one of flour; knead them together till firm; roll the paste out quite thin ; cut it in round or square pieces; wet the edges of them. Put some of the meat inside each, double them over and put them on a greased oven-tin in a quick oven to bake, or else put them into smoking-hot dripping to fry. — 36 — Beef Hash.-65. Two parts of cold roast beef, freed from fat and chopped fine; one part of cold potatoes, chopped fine; a little pepper, salt and melted butter. Turn in a frying- pan, and stir until it is heated through, but not brown; put into a deep dish and form into a hillock. Or, cease stirring for a few minutes, and let a brown crust form; then serve in a round dish, with the crust upper- most. The hash may also be served on small squares of toast. Corned beef hash is made in precisely the same way, never allowing, however, a crust to form. Serve with poached eggs on top. Beef à la Mode.—66. Take a piece of the thick part of the rump of beef, about four pounds, not too fat; half a pound of fat bacon, and a calf's foot. Cut the bacon into pieces about two inches long and half an inch square; lard the beef through with the bacon, place the beef in the pan, and also the foot, divided into two, and a bunch of sweet herbs, two middle-sized carrots cut into squares, twenty button onions, or four or six large ones, cut into slices, half a gill of brandy, a teaspoonful of salt, half a teaspoonful of pepper, one pint of water. Put the cover on the pan to prevent the steam escaping, and bake for three hours; turn the pan so that the heat is equal on all sides; when done, remove the fat from the top, put the beef into a dish, with half the foot on each side, and the carrots and onions around; throw the gravy over; take away the herbs. This, you may perceive, is a most exquisite dish, will keep good many days in winter and five or six in summer. It is good cold. – 38 – Tenderloin of Pork with Fried Apples.—70. Cut the thin, membranous skin from the tenderloin, and put the latter in a marinade of claret seasoned with whole spice and a few slices of oranges. Let it stand in this four hours; drain and dry on a cloth, and split in two lengthwise; rub it with butter and broil until well done. Put in the center of a dish a mound of fried apples; arrange the meat around it, and serve. The marinade may be boiled down, thickened, and served as a sauce, if a sauce is desired. Calf's Liver en Matelote.—71. Cut the liver into rather thick slices and soak for a few moments in cold water. Drain and then dredge with flour and fry a nice brown in butter. In the mean- time mince two shallots and put into the stewpan with a sprig of chopped parsley, pepper and salt, and a couple of cloves. Pour in a glass of wine, and when boiled up add the fried liver and serve very hot. It will take a good half-hour to cook this dish, but it is worth the trouble. Baked Ham.—72. One-half of a smoked or York ham, three-fourths of a pound of flour. Soak the ham for twelve hours, and scrape very clean in every part; then make a paste with the flour and water-a pretty firm paste; roll it out into a sheet large enough to cover all the bacon; wrap the bacon up in this and wet the edges where it is joined, to make it adhere. See that it is covered in every part. Put this now in a roasting-pan, and put in the oven to — 39 — roast about two and one-half hours; when this is done the paste will be very brown and hard; crack it off and remove the skin. It may be covered with raspings and served hot, which is best, or served cold, having been glazed and decorated. The flavor of this is delicious. Mutton or Lamb Cutlets with Tomato Sauce.—73. Cut the cutlets off the loin and back ribs, and trim them; then dip them in the beaten yolks of eggs; have some parsley minced, a little nutmeg, the grating of a lemon, pepper and salt. Mix these together and dip the cutlets into it. Fry them on both sides till they become a nice light brown; then put them before the fire upon paper to drain ; dish them in a circle around the dish; pour some tomato sauce around them, and some whole tomatoes in the center—when whole tomato is not to be had, green peas or asparagus peas may be substituted, and also a macedoine of vegetables. Lamb's Fry.-74. Parboil the sweetbreads. Throw them into cold water, and when cold trim them. Flour all the pieces and fry in the frying-pan in a little dripping or in the fat of the fried bacon, which should be served with the fry. When nicely browned, pour a little water into the drip- ping-pan and thicken it with a little flour. Throw in a little chopped parsley and season with pepper and salt; it takes about ten minutes to fry. -41 Boiled or Steamed Turkey or Fowl.—78. Clean, rub well with salt, pepper and lemon juice, and stuff with oyster or bread stuffing. It is better without the stuffing, as the oysters are usually overdone, and the same flavor may be obtained from an oyster sauce served with the turkey. Truss the legs and wings close to the body, pin the fowl in a cloth to keep it whiter and preserve the shape. Put into boiling salted water. Allow twenty minutes to the pound. Cook slowly till tender, but not long enough for it to fall apart. Turkeys are much nicer steamed than boiled. Serve with oyster, celery, lemon or caper sauce. Garnish with a border of boiled rice or macaroni and pour part of the sauce over the fowl. Fowls are sometimes stuffed with boiled celery cut into pieces an inch long, or with macaroni which has been boiled and seasoned with salt and pepper. Partridge Pie.—79. One brace of partridges, one pound of fillet of veal, one tablespoonful of chopped parsley, three gills of brown stock, four ounces of butter, one dessertspoonful of salt, one-half teaspoonful of pepper. Pluck, draw and singe the partridges, after which split each in halves. Put into each a piece of butter, sprinkling them also with a little pepper and salt. Place then in the bottom of a deep pie-dish the fillet of veal, sprinkle over it the chopped parsley, and, putting the halves of partridges upon this, line the edge of the dish with a strip of puff paste; pour over all the stock, and cover over all a blanket of the paste rolled to half an inch in thickness. Bake the pie in a quick oven for an hour and a half. a little pepper the fillet of the halves o - 42 — Suprême of Chicken.-80. Breast and second joints of uncooked chicken weigh- ing four pounds, four eggs, two-thirds cupful of thick cream, salt and pepper. Force chicken through a meat chopper or chop very fine. Beat eggs separately, add one at a time, stirring until mixture is smooth. Add cream and season with salt and pepper. Turn into slightly buttered dariole moulds and bake as lobster timbals, allowing thirty minutes for baking. Serve with bechamel sauce. Roast Duck.–81. Clean, wash and wipe the ducks very carefully. To the usual dressing add a little sage and a minced shallot. Stuff and sew up as usual, reserving the giblets for the gravy. If they are tender, they will not require more than an hour to roast. Baste well. Skim the gravy before putting in the giblets and thickening. The giblets should be stewed in a very little water, then chopped fine and added to the gravy in the dripping-pan with a chopped shallot and a spoonful of browned flour. Creamed Chicken.—82. Creamed chicken is delicious and should be prepared thus: Cut a cold fowl into slices, season with salt and pepper and put away in a cool place overnight; in the morning put a tablespoonful of butter in the frying-pan and when boiling stir into it a tablespoonful of flour; add a coffeecupful of broth, stir until smooth, and then add gradually a teacupful of hot milk; let all come to a boil, add the chicken and let simmer for five minutes ; slices of nicely browned toast placed on the dish are an improvement. - 43 — Roast Partridge.—83. When ready for eating, prepare and truss the same as pheasant or grouse. Dredge with flour, skewer a slice of fat bacon over the breast, roast for twenty or thirty minutes. Five minutes before done, remove the bacon, and allow the breast to brown nicely. Baste well the whole time. Serve with brown gravy, bread sauce and fried bread crumbs. Blanquettes of Turkey.-84. Take the remains of cold turkey and cut into neat slices; break up the bones and put them on to stew in enough cold water to cover them, with a small piece of ham, a shallot and a blade of mace. Let this cook for half an hour, then strain it, pour it back into the saucepan, season with salt, pepper, a little nutmeg, half a teaspoonful of grated lemon rind, and one gill of cream. Beat in the yolk of an egg. Simmer three or four min- utes, stirring all the time. Put the pieces of turkey in to heat, and serve with fried croutons. Fricasseed Chicken.—85. Cut up the chickens, wash them, and let them remain in water half an hour in order to make them white. Drain them and put them in a saucepan with a pint of fresh water. Season them with pepper and salt, place them on the fire and let them stew half an hour. Then take two tablespoonfuls of flour and two ounces of butter, stir them well together till quite smooth, and add this to the chickens with half a pint of cream. Boil till the chickens are tender. A little mace or onion parsley may be added if desired. MEAT AND FISH SAUCES AND SALAD DRESSING. Plain Lobster Sauce.—88. One small lobster, some spawn, one and one-half ounces of butter, one ounce of flour, three-fourths of a pint of milk, a few drops of lemon juice, pepper and salt. Remove the flesh from the body and claws of the lobster, and cut it into small pieces. Then boil the shell, broken small, in the milk. Rub the spawn with one-fourth of an ounce of butter through a hair sieve. Melt the remaining butter in a small stewpan. Mix in the flour smoothly, and then add the milk strained. Stir until it thickens. Put in the spawn and butter, and continue stir- ring until the flour is well cooked. Then add the cream- let it boil in the sauce—and lastly, the lemon juice, pep- per and salt and lobster. Dutch Sauce.-89. Take two ounces of butter, put it into a stewpan with four yolks of eggs, and stand the pan in a saucepan of hot water over the fire, and keep stirring it well; season it with salt to taste and a dust of cayenne; stir till it thickens and is quite smooth, and be very careful that it does not boil or it will curdle. When ready to serve, put in one tablespoonful of French vinegar, one of tarragon, and half the juice of a lemon. — 47 — Mayonnaise Sauce.-94. Take a round-bottomed basin; put therein three yolks of eggs, and with a wooden spoon work it by stirring quickly until the yolks become light; add about half a pint of salad oil and half a gill of tarragon vinegar; these must be incorporated by degrees; and in order to produce the sauce in perfection, it must present the appearance of a firm, creamy substance. This cold sauce is especially adapted for chicken and lobster salads. When made, pepper and salt must be added, also two tablespoonfuls of thick cream. Shrimp Sauce.-95. Pound your shrimp, shells and all, in a mortar, and then boil the lot for about twelve minutes in half a pint of water, strain the liquor obtained into a stewpan, and add a piece of butter of the size of a small egg, mixed up in a teaspoonful of flour. Stir till the sauce is upon the point of boiling, season with a little cayenne and a taste of anchovy sauce. Bechamel Sauce.-96. One and one-half cupfuls of white stock, one slice of onion, one slice of carrot, bit of bay leaf, sprig of pars- ley, six pepper-corns, one-fourth cupful of butter, one- fourth cupful of flour, one cupful of scalded milk, one- half teaspoonful of salt, one-eighth teaspoonful of pepper. Cook stock twenty minutes with onion, carrot, bay leaf, parsley and pepper-corn, then strain. There should be one cupful. Melt the butter, add the flour, and gradually the hot stock and milk. Season with salt and pepper. — 51 — Boiled Cauliflower.—102. Soak it in salt and water to draw out any insects, and trim off the outside leaves. Put it, with the flower downwards, into a saucepan of boiling water with salt in it, and cook from twenty to thirty minutes, according to its age. Drain it on a sieve or colander. If liked, it may be served with white or French sauce poured over it. French Baked Potatoes.—103. Six large potatoes; bake them in the oven; cut them neatly in halves. Scoop out all the potato carefully and work it through a sieve; melt half an ounce of butter in a saucepan; add two tablespoonfuls of milk, one tea- spoonful of chopped parsley, pepper and salt to taste; work this up into a paste over the fire. Now fill each half potato quite full; rub the top over with the white of an egg or a few drops of melted butter; brown the top either with a salamander or a hot “iron," or, failing these articles, put the potato halves into the oven for a few minutes. Serve alone or with cold meats. If you have cream, use it instead of milk. Boiled Beets.—104. Wash the roots; do not brush or scrape them. Put them in a saucepan and cover them with boiling water; boil very gently for one or two hours, according to size. Strain off the water, pare and trim the roots and serve cut in thick slices with melted butter poured over. If to be eaten cold, pour vinegar and a very little good salad oil over the slices. SALADS. Breakfast Salad.–116. Scald two ripe tomatoes, peel off the skin, and place them in ice-water; when very cold slice them. Peel and slice very thin one small cucumber. Put four leaves of lettuce, the tomatoes and cucumber into a salad-bowl. Cut up one spring onion, add it, and, if possible, add four or five tarragon leaves. Now add a plain dressing and serve. Sardine Salad.—117. Arrange one quart of any kind of cooked fish on a bed of crisp lettuce. Split six sardines, and if there are any bones, remove them. Cover the fish with the sardine dressing. Over this put the sardines, having the ends meet in the center of the dish. At the base of the dish make a wreath of thin slices of lemon. Garnish with parsley or lettuce and serve immediately. Cold Slaw.-118. One cup of vinegar, a piece of butter the size of a walnut, one egg, one teaspoonful of mustard, one tea- spoonful of sugar, one teaspoonful of salt, one teaspoon- ful of flour, one-half teaspoonful of pepper. Boil the vinegar and melt the butter in it and pour over the above mixture ; stir it well, then put it back on the stove to boil again about a minute; then pour the whole upon the chopped cabbage. 55 WILSON & GRANT, _MACHINISTS, Sewing Machines, Wringers and Light Machinery Repaired. Lawn Mowers, Cutlery, Etc., Ground and Repaired. Key Fitters and Gunsmiths, Bicycle Manufacturers and Repairers. 46 LAFAYETTE ST. SALEM, MASS. WHO WERE YOUR ANCESTORS? In the United States there has In the United States there has recently been quite a revival of interest in genealogical matters. Thousands are now making a study of family history. The Sons and Daughters of the Revolution, Colonial Dames and other kindred Societies, all stimulate the desire for genealogical research. Every person should have a history of his family and you may obtain the proper forms upon application to us. If you desire a “Family Chart'', we will send you one "Seize Quartier' Chart for 20c. Three (the usual number required of this kind) sent for 50c. If you desire a simple family history, we have "Oxley's" Genealogical Forms. The object of these forms is to facilitate the preparation of family history, and to enable anyone to easily prepare his own. In these, you record each individual on a separate form, hence you require as many of “Oxley's" forms as persons you intend to record. When bound together they become invaluable as a family record. These forms enable the Genealogist to place all the in- formation he may obtain in a convenient and intelligent Record and to thoroughly systematize his genealogical memoranda in reference to his ancestors, his descendants and collaterals, The Oxley Forms are six for 50c., thirteen $1.00. Genealogy is an interesting, intellectual and educating study, and the possession and keeping of family records is the duty of every one. It shows proper respect to one's ancestors and all those having any regard for name or family cannot fail to see that they are founding a history, which will, in years to come, if not now, be of great value, possibly to themselves, certainly to their children. One “Seize Quartier" Chart and ten “Oxley" forms make a good combination; the forms give the details of the family and the Chart, at a glance, shows the degree of their relationship. This combination sent for $1.00. Correspondence upon Genealogical matters solicited and genealogical searches made. Remit by mail Postal Orders. Small amounts may be sent in two cent stamps. AMERICAN FAMILY RECORD CO., 188 FULTON STREET. BROOKLYN, N.Y. - STATE WHERE YOU SAW ADVERTISEMENT. WILLIAM S. LEE, - DEALER IN — Watches, Clocks, Jewelry, Etc. AND ELECTRIC SUPPLIES. Cash Paid for Old Gold and Silver. New Store, - 241 Essex Street. 44 The NEW TRIUMPH Meat Cutter. NEEDED IN EVERY FAMILY. A CHILD CAN WORK IT. CUTTING PARTS OF FORGED STEEL; easily cleaned; pays for itself every six months. Re- ceipt book of numerous dishes made with cutter, free to any address. THE PECK, STOW & WILCOX COMPANY Box R, Southington, Conn. FRANK COUSINS Historie Souvenir China, B ee-NIVE. Historic Souvenir China and Photograph- ic Views of Salem and Vicinity. ego gl ele WE ARE ALSO AGENTS FOR The New Idea Paper Patterns. As Good as the Best and only 10 Cts. Each. SEND FOR PATTERN SHEET. FRANK COUSINS' “ BEE-HIVE,” SALEM, MASS: FRANK B. COX, Real Estate and Insurance, est. Security the Best. 39 Church Street, SALEM. Rates as Low as the Low- Furnaces, Ranges and Stoves, este de la METAL WORK OF ALL KINDS. JAMES F. DEAN, 38 AND 40 NORTH STREET, -SALEM, MASS. -57 — Winter Salad.—122. Take the white parts of two heads of celery and cut them up very fine, slice half a boiled beet, shell one-fourth of a pint of shrimps, mix all together in half a pint of mayonnaise sauce, and dust over with powdered coral. Chicken Salad.—123. The white meat of cold boiled chicken or turkey, three-quarters of the same bulk of chopped celery, a rich mayonnaise. Chop the meat fine, removing every scrap of fat, gristle and skin; mix carefully with the celery, and set in a cold place while you mix the mayonnaise. Be sure to make enough mayonnaise, not only to mix thoroughly with the chicken, but to lie on the top. Garnish with a wreath of lettuce hearts, hard boiled eggs, pickled cucumbers and beets cut into shapes. Shrimp Salad.—124. Boil a quart of fresh shrimps for twenty minutes. Open and throw away the shells. Take the crisp leaves of a head of lettuce, and place in a salad-bowl with two fresh tomatoes peeled and sliced. Add the shrimps and pour over all a mayonnaise—red, if convenient—and serve. Tomato Salad.—125. Twelve tomatoes peeled and sliced, four eggs boiled hard, one egg (raw) well beaten, one teaspoonful of salt, one-half of a teaspoonful of cayenne pepper, one teaspoonful of sugar, one teacupful of vinegar; set on ice to become perfectly cold. - 58 — Lobster Salad.–126. One fine lobster, one lettuce, one endive, three or four hard boiled eggs, some mayonnaise dressing; if possible, some aspic jelly. Remove the flesh from the body and claws of the lobster, and cut into pieces. Let the lettuce be well washed and dried, cut it up, and mix it with the lobster and some mayonnaise sauce. Put a border of chopped aspic on a dish. Heap the salad in the middle. Decorate the salad with pieces of endive and hard boiled eggs cut in quarters. Orange Salad.—127. Two oranges, one-fourth of a pint of oil, one teaspoon- ful of vinegar, one saltspoonful of pepper, one-half of a saltspoonful of salt. Cut the oranges into thin slices. Mix the vinegar, pepper, salt and oil, and pour over the orange. Oyster Salad.-128. Directions for dressing one gallon of oysters: Heat the oysters until they curd or plump; mix together the well-beaten yolks of twelve raw eggs, half a cupful of made mustard, one teacupful of white sugar, one teacup- ful of butter. These ingredients must be made hot, and be ready to pour over the oysters as soon as these are ladled out of the kettle. As shortly before the time of serving supper as is practicable, chop up as much bleached celery as will fill a quart measure; add it to the dressed oysters, mixing lightly with a wooden fork and spoon, and placing it in a salad bowl, ready for serving. - 59 — Egg Salad.–129. Slice hard boiled eggs, arrange them upon crisp let- tuce leaves, and pour over them all a mayonnaise dressing. Potato Salad.—130. Potato salad is composed of boiled potatoes, peeled and sliced; one onion, peeled and sliced very thin, to six potatoes; and plenty of plain salad dressing. Sometimes a little chopped parsley is added. Variations of potato salad are made by the addition of green onions chopped fine, lettuce, or small dice of fried salt pork. Spring Salad.—131. In a salad-bowl put first a layer of fresh, crisp water- cress, then a layer of thinly sliced cucumbers which have been soaked in cold water fifteen minutes, then a tea- spoonful of minced chives, then another layer of cucum- bers, and around the edge a light border of the cresses. When ready to serve, pour a French dressing over it and toss it over until well mingled. This is appropriate to serve with a course of broiled fish. Potato Salad.—132. Boil and peel potatoes; let them get perfectly cold, and cut into dice shape. Seven large potatoes, one goblet of rich cream, one-half of a teacupful of vinegar, one teaspoonful of black pepper, one tablespoonful of olive oil (more if you like), three onions sliced thin ; salt and pepper to taste, and garnish the dish with radishes and lettuce leaves. - 60 - Scallop Salad.—133. Rinse one pint of scallops in cold water, then cook in boiling water with one teaspoonful of salt, and one table- spoonful of lemon juice half an hour. Drain, plunge into cold water, and when chilled and firm dry them in a napkin. Cut them in very thin slices across the grain, and mix them with an equal quantity of thinly sliced cucumbers, add a sprinkling of thinly sliced onion or chives and dress them with salt, cayenne, oil and vinegar, and serve on a bed of shredded lettuce. Veal Salad.—134. Chop the veal fine and allow one cup of celery to one cup of ineat. Mix well. For the dressing, put one cup of milk on to heat, add one egg and butter the size of an egg; after it thickens add two teaspoonfuls of vinegar, one-half teaspoonful of mustard and the same of salt and sugar. Russian Salad.—135. One beet, two carrots, one parsnip, two turnips, one stick of horseradish, half a pound of French beans, six olives, one-fourth tin of caviare, half a pint of mayon- naise, half a pint of aspic jelly, six gherkins. Boil the vegetables and cut into strips. Scrape the horseradish. Arrange the salad in layers, paying attention to the effect of color, each layer getting smaller till the top comes to a point. PASTRY. A Light Paste.—136. Three-fourths of a pound of flour, one-half of a pound of butter, the whole of an egg. Beat the white of egg to a strong froth. Then mix it with a little water, suffi- cient to mix the flour to a paste. Handle it very lightly. Roll it out thin and lay the third part of the butter about it in little pieces. Dredge it with flour and roll it up. Roll out again, and put in the same proportion of butter. Do this once more and the paste is ready. Puff Paste.—137. Dry and sift a pound of flour and put it on a marble slab (if there is one); make a hole in the center, and put into it half a teaspoonful of salt and not quite half a pint of water; mix this in with a knife till it is a clear,smooth paste; work it lightly with the hands till it ceases to adhere to the board; let it remain to cool for two min- utes, then flatten the paste till it is an inch thick; have ready three-quarters of a pound of butter free from salt and moisture, and lay the butter on in the center, and fold over the four sides of the paste so as to form a square and completely hide the butter; let this cool for a few minutes, then dredge the slab or board and the paste with flour, and roll the paste out till it is three feet in length; take care the butter does not break through the flour; fold over a third upon it; let the — 64— Marlborough Pie.—145. Procure sweet, mellow apples, pare and grate them. To a pint of the grated pulp put a pint of milk, a couple of eggs, two tablespoonfuls of melted butter, the grated peel of a lemon, and half a wineglassful of brandy. Sweeten it to the taste with nice brown sugar. The eggs should be beaten to a froth, then the sugar stirred into them and mixed with the rest of the ingredients. A little stewed pumpkin, mixed with the apples, im- proves the pie. Bake the pie in deep plates, without an upper crust. Apple Pie.—146. Stew green or ripe apples, when you have pared and cored them. Mash to a smooth compote, sweeten to taste, and, while hot, stir in a teaspoonful of butter for each pie. Season with nutmeg. When cool, fill your crust, and either cross-bar the top with strips of paste, or bake without cover. Eat cold, with powdered sugar strewed over it. Custard Pie.—147. Make a custard of the yolks of three eggs, with milk; season to taste; bake it in ordinary crust; put it in a brick oven, that the crust may not be heavy; and as soon as that is heated remove it to a place in the oven of a moderate heat, that the custard may bake slowly and not curdle; when done, beat the whites to a froth, add the sugar, and spread over the top, and return to the oven to brown slightly. A small pinch of salt added to a custard heightens the flavor; a little soda in the crust prevents it from being heavy. Very nice. – 65 – Chocolate Pie.—148. One cupful of water and two tablespoonfuls of flour cooked together. Into this put the following ingredients, after mixing: one cupful of sugar, one-fourth cupful of water, the yolks of two eggs, two tablespoonfuls of grated chocolate. Cook until it thickens. Put into baked crust, and frost with meringue made of the whites of the eggs and a little sugar. Currant Pie.—149. One teacupful of red currants, one cupful of sugar, yolks of two eggs, one tablespoonful of flour, one-half tablespoonful of water. Mix and bake in lower pie crust. Beat the whites of the eggs with one-half teacupful of pulverized sugar; spread over top and brown slightly. Pineapple Pie.—150. One large pineapple pared and grated, half a pound of fresh butter, half a pound of sugar, one wineglassful of brandy, one tablespoonful of rose-water, a little grated nutmeg. Mix all together with the juice and pulp of the pineapple, adding a little grated bread; bake ten minutes in a crust. Peach Pie.—151. Take mellow clingstone peaches, pare but do not cut them, put them into a deep pie-plate lined with crust, sugar them well, put in a tablespoonful of water, and sprinkle a little flour over the peaches; cover with a thick crust, in which make a cut in the center, and bake for from three-quarters to one hour. — 66 — Lemon Pie.—152. One tablespoonful of corn-starch, one cupful of sugar, one cupful of cold water, three eggs, the juice and pulp of one lemon, a little salt. Cook the corn-starch in the water; when cold, add the yolks of the eggs, sugar, lemon and salt. Beat the whites of the eggs to a froth, and stir them in carefully just before putting in the oven. Cream Pie.—153. One cupful of powdered sugar, one cupful of flour, one teaspoonful of cream of tartar and one-half of a tea- spoonful of soda, five eggs beaten separately, the grated rind of a lemon. Cream: Set in hot water one-half of a pint of milk; when scalding hot add one-half cupful of sugar, a little salt and one egg beaten together; stir until thick, and when cool add one tablespoonful of vanilla. Put between crusts. Cheese Straws.—154. Two ounces of flour, two ounces of butter, two ounces of grated Parmesan cheese, the yolk of an egg, a little cayenne, pepper and salt. Rub the butter lightly into the flour. Add the grated cheese and seasoning, and mix with the yolk of egg. If necessary, add another yolk, but no water. Roll out and cut into fingers about a quarter of an inch wide and two inches long. Lay them on a greased baking-sheet. Stamp out, with a cutter the size of an egg-cup, some rounds, and make them into rings by stamping out the middle with a smaller cutter. Bake the rings and straws a pale brown color, and serve them with a bundle of straws placed in each ring - 67 - Squash Pie.—155. Peel a Hubbard squash, cut it into pieces about two inches square, remove the seeds without taking away any of the substance of the squash, and put it to steam in a colander closely covered and set over a pot of boil- ing water, or place it in a porcelain-lined saucepan with- out water, and set it over a gentle fire where it will soften slowly without burning, stirring it occasionally to prevent burning; or boil it until tender, in sufficient water to cover it. When the squash is tender, drain it until it is quite free from water, and rub it through a sieve or a fine colander with a wooden spoon or potato- masher. Mix one quart of the squash so prepared with one quart of milk, four eggs well beaten, one tablespoon- ful of mixed ground cinnamon, mace and ginger, one teaspoonful of salt and one cupful of sugar; and use it to fill two large pie-plates lined with a good, plain pastry. Do not cover the pies with pastry, but grate a little nut- meg over the top, or sprinkle over them the grated rind of a lemon. Cranberry Tart.—156. One-half pound of cranberries, six tablespoonfuls of sugar, four apples, one-half pound of prunes. Wash the cranberries, and pick them from the stalks ; peel, core and slice the apples; stone and wash the prunes; put all these with the sugar into a saucepan, and stew them until soft, or about half an hour. Put the mixture into the pie-dish and allow it to cool. Cover with short crust, and bake for about half an hour. — 72 — Cocoanut Pudding.–167. One finely grated cocoanut, one pint of fresh milk, a lump of butter the size of an egg, four eggs, sugar to taste. Reserve the whites of the eggs for meringue. Bake in a deep baking-dish, or, if preferred, use pastry. To be eaten with cold cream. Baked Indian Pudding.–168. Two quarts of scalded milk with salt, one and one- half cups of Indian meal (yellow), one tablespoonful of ginger, letting this stand twenty minutes; one cupful of molasses, two eggs (saleratus if no eggs), a piece of butter the size of a common walnut. Bake two hours. Splendid. Rich Plum Pudding.–169. One pound of raisins, half a pound of sultanas or currants, half a pound of sugar, half a pound of flour, half a pound of bread crumbs, three-fourths of a pound of suet, one-fourth of a pound of mixed candied peel, a small nutmeg grated, a teaspoonful of ground cinnamon, a teaspoonful of ginger, a teaspoonful of pudding spice, the juice of one lemon, and peel grated, one orange peel grated, six bitter almonds pounded, and a pinch of salt. Mix (the day before the pudding is boiled) with six eggs, a glass of brandy or curaçoa, and sufficient marsala or good home-made wine to make it rather moist, and allow the ingredients to swell well. Boil eight hours if made in one mould, six hours if divided into two moulds, —74– Crystal Palace Pudding.-173. One ounce of gelatine, one and one-half pints of milk, one-fourth pound of sugar, three yolks of eggs, two ounces of sponge cake; one ounce of ratifias, two bay leaves, three-fourths teaspoonful vanilla, two ounces of candied fruit or sultana raisins, a few drops of cochineal or carmine. Soak the gelatine in a quarter pint of milk; put the yolks, sugar and vanilla in a basin, and beat all well with a wooden spoon. Put the pint of milk on to boil with the bay leaves in it (it is better to be rather slow in coming to the boil). When boiling, pick out the leaves and stir in gradually among the eggs and sugar; return it to the saucepan with the soaked gelatine, and stir over the fire till the custard thickens- it must not boil. Pour it all out into two basins to get cold. Color half of it pink with the carmine. Now take a cream mould; put a few cherries or any other fruit in the bottom, add a few thin slices of the sponge cake and a few ratifias, and pour in some custard and let it get firm; then a little more cake and fruit and some pink custard, and repeat once more. Let it get quite firm and cold; turn it out like a shape of cream. Peach Pudding.–174. Fill a baking-dish about three-fourths full of ripe, juicy peaches, pared, stoned and cut into medium-sized pieces. Beat light the yolks of three eggs. Add four tablespoonfuls of white sugar, three of milk or cream and three of sifted flour. Add the beaten whites, and after sifting three tablespoonfuls of sugar over the fruit pour on the batter. Mix all well together and bake three-fourths of an hour. Eat hot with sauce. -76— Snow Pyramids.-178. Beat to a stiff foam the whites of half a dozen eggs, add a small teacupful of currant jelly and whip all together again. Fill as many saucers half full of cream as you have guests, dropping in the center of each saucer a tablespoonful of the beaten eggs and jelly in the shape of a pyramid. Blancmange.—179. An ounce packet of gelatine, one pint of milk, one pint of cream, three or four ounces of castor sugar, flavor- ing essence. Soak the gelatine in the milk; add the sugar and stir over the fire until both are dissolved. Then pour in the cream; stir occasionally until cold. Add the flavoring essence and pour all into a wetted mould. Compote of Rice.—180. One-fourth pound of rice, one-fourth pound of sugar, one pint or more of milk, vanilla or other flavoring. Boil the rice in the milk with the sugar for twenty minutes; if very stiff add a little more milk or cream. Flavor with vanilla and put into a buttered mould with a well in the center. Any fruit may be put in the middle when it is served. If oranges are used, boil a gill and a half of water with one-fourth pound of lump sugar until it sticks to a knife like an icicle. Peel the oranges and roll them in it. If apples are used, boil them gently in one pint of water with one- fourth pound of sugar. When tender, add a little cochineal. Take the apples out and reduce the syrup to less than a quarter of a pint. Roll the apples in it. ー77 Fairy Butter.—181. Two ounces of butter, the rind of one lemon, one- half teaspoonful of lemon juice, ten macaroons, three ounces of ratifia biscuit, one wineglassful of sherry, two ounces of sugar. Place the macaroons and ratifias in a crystal dish. Pour over them in spoonfuls the sherry, and allow them to soak for an hour; then sprinkle the sugar over them. Then place the butter in a basin, grate over it the lemon rind, add the juice, and with the back of a spoon beat all together till very smooth. Place a wire sieve over the crystal dish and rub the butter through with the spoon, allowing it to fall over the macaroons. Lemon Sponge.—182. Put into a saucepan one-half ounce of gelatine, two ounces of loaf sugar, the rind of one lemon, and one- half pint of cold water. Melt these carefully at the side of the fire, then strain it into a basin to cool for five or ten minutes, then add to it the juice of a lemon, and the white of an egg. Whisk till firm. Pour it into a wetted mould, or serve rocky on a crystal dish. Red Robin.-183. Take a pound of lump sugar and put it into a stewpan with one-half pint of water, and boil till it becomes very thick; then add about two pounds of apples, peeled and cored, and the grated rind of a lemon; boil all together till it is quite stiff; keep stirring all the time. Pour it into a buttered mould, and when cold turn out and serve with custard around, –78 — Compote of Oranges and Cocoanut.—184. Six sweet oranges, grated cocoanut, one lemon, one-half pound of sugar, one pint of common cream, one-half pint of water. Peel the oranges, grating the yellow part of the rind of one and of the lemon. Remove all the white part of the rind very carefully without breaking the oranges in the least; divide them into liths very carefully. Put water, sugar, juice and grate of lemon, and the grate of the orange into a bright saucepan, and allow it to boil for five minutes, then add the oranges, and after it boils again, allow them to boil for five minutes. Remove the oranges from the pan, and boil the syrup till it becomes quite thick. Allow all to get quite cold. Arrange some of the orange liths neatly on a glass dish, add a good sprinkling of cocoanut, then a little syrup, then the remainder of the oranges, some more cocoanut and the remainder of the syrup. Whip up the cream to froth, and pile it on the top, sprinkling over some chopped pistachio-nuts. Apple Turnovers.—185. Make the paste of lard or dripping in the same manner as puff paste, using four ounces of the fat to eight of flour and a gill of water. Roll the paste out one-fourth inch thick, and cut into squares of about four inches. In the center of each square pile up baking apples cut small, but not in slices, mixed with half their weight of moist sugar. Gather the edges of the paste together, press them and mark with a pastry-wheel, place on a floured baking-sheet and bake in a moderate oven for half an hour. — 80– Chocolate Custard.—188. One-fourth pound of chocolate, one-fourth pound of sugar crushed and sifted, a pint and a half of good milk, four eggs, six drops of vanilla. Take a clean saucepan, put in it the crushed chocolate and sugar, pour the milk over by degrees, thoroughly stirring all the time. Let it boil up, still stirring. Move it to the side of the fire to stand simmering for twenty minutes. Break four eggs separately; take the yolks of four and the whites of three and mix them with the cream, being careful it is not too hot. Strain the whole through a fine strainer into a jug. Stand in a saucepan of boiling water and keep stirring the same way until the custard thickens; it will take about twenty minutes after the water in the saucepan boils. When it is thick enough take it out of the hot water and leave it in the jug until cold. Stir a teaspoonful of vanilla into the cream. Serve when required in a glass dish or in custard cups, and pass sponge cake with it. German Puffs.—189. To one pint of milk add six eggs well beaten, four tablespoonfuls of flour, one spoonful of melted butter, and a grated nutmeg. Mix these ingredients well, leaving out the whites of three eggs for sauce. Pour the mixture into cups well buttered, filling them half full. Bake in a quick oven. Turn them on a dish and pour the sauce over them. SAUCE. The whites of the three eggs inade into a thin icing with crushed sugar, to which add lemon juice or rose- water. - 81— Strawberry Shortcake.—190. Two cups of flour, two teaspoonfuls of baking-powder, two small tablespoonfuls of butter, a pinch of salt, milk enough to make a soft dough. Do not roll, but pat in place with the hand. Can be split and fruit put between, or baked in a thinner cake in a large tin, which will make it more crusty. Butter well and spread plenty of berries between and on top. Chocolate Cream Glace.—191. Put into a saucepan over the fire one gill of water, six ounces of sugar and three ounces of grated chocolate. Boil until thick and smooth; take off the fire, and add the whites of two eggs without beating. Use this while hot, covering the sides and top of the cake. It firms as it cools. Salted Almonds.—192. After shelling almonds, pour boiling water upon them and let them remain in it until the skin begins to loosen, which will be soon. Rub the almonds in a clean towel to remove the skins; put the blanched almonds into a pan with enough butter to prevent burning (very little will suffice), and put the pan into a quick oven. Watch the almonds and shake the pan frequently, so that they may brown equally. When they are delicately and evenly colored, take them up, let them cool, and then dust a little salt over them and use them as a relish at luncheon or dinner, or serve them as a course with some fine sherry or Madeira. PUDDING SAUCES. German Pudding Sauce.—193. Dissolve one and one-half ounces of sugar in two glasses of white wine; when quite hot, stir in the well- beaten yolks of three eggs; whisk it up until quite frothy and pour hot over the pudding. Whilst you whisk, keep the saucepan well to the side of the fire, as, if this sauce boils, it will curdle. Sauce.—194. Half a cupful of milk, stir in two tablespoonfuls of sugar, beat the whites of two eggs to a slight froth and stir in. Flavor with vanilla before serving. Wine Sauce.—195. One-half cupful of butter, one cupful of powdered sugar, three tablespoonfuls of sherry or Madeira wine, slight grating of nutmeg. Cream the butter, add the sugar gradually and wine slowly; pile on a glass dish and sprinkle with grated nutmeg. Hard Sauce.—196. Beat to a cream one-fourth of a pound of butter, add gradually one-fourth of a pound of sugar; heat it until very white; add a little lemon juice, or grate nutmeg on top. 82 ICES AND ICE CREAM. Apple Ice.—209. Take one pound of green cooking apples; peel, core and cut into slices; cook them over the fire soft with the juice of half a lemon and two tablespoonfuls of sugar; then pass them through a sieve. Add four tablespoon- fuls of clarified sugar and freeze. Cherry Water Ice.—210. Bruise about a pound and a half of ripe cherries in a mortar, and put them into a pan with five ounces of sugar. Boil for a few minutes and rub through a sieve into a basin; then add a pint of syrup and half a pint of cold water. Freeze and mould the ice. Lemon Water Ice.—211. Take three lemons and rasp them on sugar, the juice of six lemons, the juice of one orange, one pint of clarified sugar and half a pint of water. Mix; strain through a hair or lawn sieve; freeze. One quart. Or, take a sufficient quantity of lemons, six or eight to one quart, rasp three or four of them on a lump of sugar and scrape it into the vessel you are about to mix in, squeeze the lemons and add the juice of two oranges, half a pint of water and one pint of clarified sugar; strain; freeze. – 87 — Ohinese Ice.—212. Beat the yolks of fifteen eggs with three-quarters of a pound of powdered sugar; pound four ounces of pis- tachio-nuts (blanched) with the white of an egg; put to it three gills of water; stir it over the fire in a double boiler till it is as thick as cream; take great care that it does not boil. Color it green, or part green and part yellow; flavor as you please; cut up a couple of candied Chinese oranges small, and a little preserved ginger, and freeze. Peach Ice Cream.—213. Take perfectly ripe freestone peaches, pare them, and mash them fine; make them very sweet, and measure the peaches—to each quart add one quart of rich cream or milk; crack half a dozen stones, and mash the kernels fine, and put into the cream and freeze. Splen- did. Raspberry Ice Cream.—214. The juice only must be used in making raspberry ice cream, about one pint of juice to one quart of cream and a light pound of sugar. The red Antwerp raspberry, when blended with the cream, produces a lovely color, and has exquisite fragrance as well as delicate flavor, but even the juice of the common wild raspberry makes a very nice variety in the matter of creams. In winter, canned raspberries, or even raspberry jam, put into a small sieve, and the juice from them strained into cream, will prove most satisfactory. Allow five ounces of sugar to a quart of the flavored cream, if the fruit has not been sweetened; otherwise, sweeten to taste. It pound of end of juice to omning raspberry – 88 — Tutti Frutti Ice Cream.—215. Make a very rich custard—a caramel custard is best for the purpose, following the usual rule of making it one-third sweeter than if it were not to be frozen-and stir in some candied fruit, chopped fine, regulating the quantity by the quantity of custard; freeze as usual. Chocolate Ice Cream.—216. One quart of cream, one pint of new milk, two cupfuls of sugar, two eggs beaten very light, five tablespoon- fuls of chocolate rubbed smooth in a little milk. Heat the milk nearly to boiling, and pour slowly in with the beaten egg and sugar. Stir in the chocolate, beat well three minutes, and return to the inner kettle. Heat until it thickens well, stirring constantly; take from the fire and set aside to cool. When the custard is cold, beat in the cream and freeze. Plain Ice Cream.—217. The sort of ice cream usually made at home is com- posed of milk, with a small proportion of cream, with eggs and sugar added to it; for instance, dissolve half a pound of sugar in a quart of milk, place it over the fire, and let it heat to the boiling point; meantime beat three eggs to a cream, pour the boiling milk into them, and then return to the fire, and stir it until it begins to thicken; then at once remove it from the fire, stir it until it is smooth; then flavor it, cool it, and, when it is cool, freeze it, according to directions given, in the freezer. — 89 — Neapolitan Ice Cream.—218. For this a proper mould is necessary; lay three ice creams differently flavored and colored in it, in layers. Choose flavors that will go well together. Freeze for an hour. Strawberry Ice Cream.—219. One pint of milk, four eggs, one and one-half pints of fresh strawberries, one quart of cream, one-half pound of sugar. Beat the eggs until very light, make the milk hot, and pour it over them. Pour these together into a saucepan, and stir them over the fire until the eggs begin to thicken. Transfer the custard to a bowl and allow it to cool. In the meantime place the strawberries into a hair sieve, sprinkle over them a little sugar, and then rub them through the sieve with the back of a wooden spoon. When this is done, add the sugar to the syrup so formed, and when the custard has become quite cold, stir the fruit mixture into it. Add the cream, and, stirring this well through the custard, pour all into a freezer, and freeze until quite solid, stirring the cream down from the sides from time to time, to keep it smooth while freezing, unless the freezer be arranged to do this while being turned. Ratifia Ice Cream.-220. Take one pint of cream, a little milk, four ounces of sugar, the yolks of two eggs, two ounces of intifas; -- - put them into a stewpan over a gentle fire; set as thin as custard. Add the juice of half a lemon; when cold, freeze; take two ounces more ratifias, rub through a sieve, and add when the former is frozen, together with one glass of noyau or maraschino. One quart -90- Italian Cream.--221. Put two pints of cream into two bowls. With that in one bowl mix six ounces of powdered loaf sugar, the juice of two large lemons, and two glasses of white wine. Then add the other pint of cream, and stir the whole very hard. Boil two ounces of gelatine with four small tea- cupfuls of water, till it is reduced to one half. Then stir the gelatine lukewarm into the other ingredients, and put them into a glass dish to congeal. Velvet Cream.-222. Dissolve half an ounce of gelatine in a gill of water; add to it half a pint of light sherry, grated lemon peel and the juice of one lemon, and five ounces of sugar. Stir over the fire until the sugar is thoroughly dissolved. Then strain and cool. Before it sets beat into it a pint of cream; pour into moulds and keep on ice till wanted. Pistachio Ice Cream.-223. Mix one scant tablespoonful of flour and a speck of salt with one cupful of sugar, add one egg and beat well. Pour on slowly one pint of hot milk. Turn back into the double boiler and cook twenty minutes. Cool and stir in one quart of cream, a few drops of almond and a tablespoonful of vanilla. Color a delicate green with green color paste. Freeze it and then use it to line the round cans. Wash quarter of a cupful of sultanas and soak them in brandy or wine to prevent their becoming icy. Scatter them here and there around the border of ice cream. Flavor a pint of thick cream with vanilla 92 — Orange Sherbet.—228. One tablespoonful of gelatine, one-half cupful of cold water, one-half cupful of boiling water, one cupful of sugar, one cupful of cold water, six oranges or one pint of juice. Soak the gelatine in the cold water ten min- utes. Add the boiling water, and, when dissolved, add the sugar, another cupful of cold water and the orange juice. Strain when the sugar is dissolved, and freeze. Fromage de Crême à la Glace.—229. Take a pint of cream (thick it must be), half a pint of milk, the yolk of one egg beaten and three-fourths of a pound of sugar. Let this boil up on the fire five or six times and take it off, add some vanilla in essence and put it into a mould; put the mould into a pail with pounded ice at the bottom, and a good handful of salt and saltpeter. Fill the pail to the top around the mould, mix salt and saltpeter with it. When your fromage is iced and ready, turn it out and serve immediately. Biscuit Glace.—230. Fancy paper cases, filled with a variety of ice creams, water ices, velvet creams, etc., are so called. Small families are recommended to purchase them prepared from dealers in sweets and ices, but they are easily prepared at home. Half fill the cases with ice cream or water ice .. and add a layer of charlotte russe or velvet creain; then put them into a covered receptacle surrounded with ice and salt until wanted. A top layer of beaten white of egg is sometimes added just before serving; and a shovelful of hot coals held over them a moment will color the egg nicely. 2222222222aaaaaaa22222222222222222222323232323, ALMY, BIGELOW & WASHBURN, A New Our Discount on Books is 25 per cent. From Publishers' Prices and we Pay Postage. Book- Selling. and we Pay Postage. (This discount does not apply to "Text Books or Special Net Books," on which we allow as large a discount as possible AND PREPAY POSTAGE.) Thus, all book buyers will be enabled to procure their books at as large a discount as prevails anywhere, and if out of town, can save all cost of postage, etc. The book selling of the county is here. We are conducting the business on dry goods principles and at dry goods profits-assuring acceptable service and a great saving in money. All our prices on current books are much below publishers' prices, and the new books are here as soon as anywhere. Any book we happen not to have on our shelves we will quickly get for you-no matter where we have to send for it. In stationery, fully as much, is visible the effect of the dry goods methods of buying and selling. The best of papers and envelopes at far less than you are in the habit of paying for them. Visit our book store. Right at the door. COOKING UTENSILS. Our Basement ALWAYS CONTAINS THE NEWEST DEVICES FOR THE COOK. CROCKERY, GLASSWARE, TIN- WARE, ETC., AT LOWEST PRICES. ALMY, BIGELOW & WASHBURN, SALEM, MASS. EEEEE€€€€€€€€€€€€€€€€€EEEE+EEEEEEEEEEEEEEEEfe Agency for Deerfoot Farm Cream and Butter, and Nobscot Mountain Spring Water. George S. Goss, Dealer in Provisions and Groceries 169 Pleasant Street, MARBLEHEAD. Telephone Connections with Boston Markets. OUR SPBCIAL SHAPES ARE AT- TRACTIVE AND EXCLUSIVE. Will Find in Our Assortment OUR SPBCIAL Hats Unequalled in Design and SHAPES ARE AT- Workmanship. SMITH & FULLER, Furriers, Men's and Ladies' Hatters, 217 Essex St., Salem, Mass. A. F. KENNEY, I F. J. ROLFE, Carpenter, Cabinet Maker and General Jobber. Old Furniture Repaired. Refriger- ator Work a Specialty. 268 Essex St., SALEM, MASS. Low Pressure Steam and Hot Water Heating, Gas Fitting of all kinds: all Jobbing Prompt- ly Attended to. No. 1 North Street, Salem, Mass. Residence, 2 Central Avenue, Salem Willows. P. O. Box 122. All Work Personally Attended to. Improved Chafing Dishes, TRAYS, SPOONS and other acces- sories. 5 O´CLOCK Tea Kettles, Etc. DANIEL LOW & CO., SALEM, MASS. CAKES. Plain Icing.–231. Put into a basin the whites of three eggs; add sufficient icing sugar to make a stiff batter; work well with a wooden spoon, adding two teaspoonfuls of lemon juice, until it is firm enough for the spoon to stand upright in. This icing may be colored: for green, with extract of spinach; for orange, with saffron; for pink, cochineal. Flavor according to color. The proportion of sugar is about three-fourths of a pound to one egg. Boiled Icing.–232. One cupful of granulated sugar, one-third cupful of boiling water, white of an egg and one saltpoonful of cream of tartar. Boil the sugar and water without stir- ring until the syrup taken up on a skewer will “ thread” or" rope.” When it is nearly at that point, beat the egg stiff, add the cream of tartar, and pour the boiling syrup over the egg in a fine stream, beating well. When it thickens and is perfectly smooth, pour it over the cake. It hardens quickly, and should be put on the cake before it stiffens enough to drop. Chocolate Icing.–233. One cake of chocolate, two cupfuls of sugar and one cupful of milk. Cook for twenty-five minutes. 93 --95 Coffee Cake.—237. One cupful of sugar, two cupfuls of flour, one-half cup- ful of butter, one-half cupful of molasses, one-half cupful of cold coffee, one cupful of seeded raisins, two eggs, one teaspoonful of cinnamon, one teaspoonful of mace, one teaspoonful of cloves, one teaspoonful of soda dissolved in the coffee. Mix together, adding the flour last. Coffee Cake.—238. Put into a bowl three cupfuls of flour, half a teaspoon- ful of carbonate of soda, half a teaspoonful of cinnamon and the same of mixed spice; mix well. Rub fine into it two ounces of butter, three ounces of sugar, one-fourth pound of currants, the same of raisins, and lastly four well-beaten eggs, with just enough cold coffee to make a stiff paste. Pour into a well-greased tin. Bake two hours. Cup Cakes.—239. Three eggs well beaten, one cupful of milk, one and one-half cupfuls of sugar, three cupfuls of flour, one- fourth pound of butter, one heaping teaspoonful of bak- ing-powder. Sunshine Cake.—240. Whites of ten eggs, beaten stiff. Sift three-fourths pound of granulated sugar three times and add to the eggs gradually. To the whites and sugar, add the beaten yolks of five eggs, the grated rind of one-half an orange and three teaspoonfuls of the juice. Put one teaspoonful of cream of tartar in six ounces of flour and sift three times; add this to the eggs. Bake without greasing the pan. —97 — Fruit Cake.—244. One pound of flour, three-quarters of a pound of sugar, half a pound of butter, one pound of raisins, one pound of currants, half a pound of citron, one teaspoon- ful of mace, one nutmeg, five eggs, one even teaspoonful of soda, half a pint of sour milk. Flour the fruit well, cream the butter, and beat the eggs light separately, and, no matter in what order you may put in the ingre- dients, your cake will be light; only, after soda is added, baking should begin forthwith. Hickory-nut Cake.—245. Not quite a cupful of butter, one and one-half cupfuls of sugar, three-fourths cupful of sweet milk, three cup- fuls of flour, three teaspoonfuls of baking-powder, whites of four eggs, one cupful of hickory-nuts. Pork Cake.—246. One pound of salt pork, chopped fine; one pint of boiling water poured on the pork, two cupfuls of sugar, one cupful of molasses, one tablespoonful of cloves, one tablespoonful of cinnamon, one pound of raisins, two tea- spoonfuls of saleratus, flour enough to make it rather thick but not too stiff. Bake in two cakes. Molasses Pound Cake.—247. One cupful of molasses, one cupful of sifted sugar, one cupful of butter, half a cupful of sweet milk, one cupful of stoned raisins, spices to taste, flour to make a stiff batter. Bake it in a deep pan. —99 — White Mountain Cake.—251. One cupful of sugar, one-half cupful of butter, one-half cupful of sweet milk, one-half cupful of corn-starch, one cupful of flour, whites of six eggs, a little vanilla, two teaspoonfuls baking-powder. Bake in layers. FROSTING Whites of five eggs, twenty tablespoonfuls of sifted sugar beaten very light, and a little vanilla. Spread be- tween layers and outside of cake. Scripture Cake.—252. One cupful of butter. Judges 5: 25. Three and one-half cupfuls of flour. I. Kings 4: 22. Two cupfuls of sugar. Jeremiah 6: 20. Two cupfuls of raisins. I. Samuel 30: 12. Two cupfuls of figs. I. Samuel 30: 12. One cupful of water. Genesis 24: 17. One cupful of almonds. Genesis 43: 11. Six eggs. Isaiah 10: 14. One tablespoonful of honey. Exodus 16: 31. A pinch of salt. Leviticus 2: 13. Spices to taste. I. Kings 10: 10. Two tablespoonfuls of baking-powder. I. Cor. 5: 6. Follow Solomon's advice for making good boys, and you will have a good cake. Proverbs 23: 14. Proceed as with the ordinary rules for cake making, putting in nuts last of all. Raisins should be seeded, figs chopped, and almonds blanched and sliced, and all well floured to prevent sinking to the bottom. Bake in a square loaf for convenience in slicing. 374710B - IOI — One-egg Cake.-256. One-half cupful of creamed butter, one cupful of sugar, one egg beaten light, one cupful of milk, two cupfuls of flour, one-half teaspoonful of soda, one teaspoonful of cream of tartar, one teaspoonful vanilla. Mix in order given and bake in a shallow pan, in a moderate oven, thirty minutes. Rice Cakes.—257. Beat a quarter of a pound of butter to a cream, mix with it a quarter of a pound of sifted sugar, the grated rind of a lemon, or any spice or flavoring preferred, and beat thoroughly together with the whole of one egg and the white of another; sift in gradually two ounces of ground rice and six ounces of flour previously mixed together, stir in two teaspoonfuls of baking-powder, put into a buttered tin with bands of paper around, and bake immediately in a quick oven. This is a cheap and good cake, and very easily managed. New England Fried Cakes.—258. In the morning, when home-made bread is being made, put about a pint bowlful of the light bread dough on a floured pastry board, and roll it out half an inch thick; use a sharp knife dipped into flour to cut it into rather long diamond-shaped pieces. Throw a towel over the the pieces and let them stand near the stove to rise while the frying-kettle, half full of fat, is being heated. When the fat smokes, fry the bread-cakes as directed in a recipe for old-fashioned doughnuts, and serve them with syrup or molasses for breakfast. — 102 — Peach Shortcake.—259. Make a dough as for quick biscuits, doubling the materials. Roll two-thirds of the dough into a sheet to fit the bottom of a baking-pan, spread thickly with sliced peaches, sprinkle with sugar and lay over these a crust made of the remaining dough. Bake in a steady oven. Split, butter and eat hot. Frosting for Cake.—260. Whites of three eggs, three cupfuls of powdered sugar, strain juice of a lemon, put the whites into a cold bowl and add the sugar at once, stirring it in thoroughly. Then whip with your egg-beater until the mixture is stiff and white, adding lemon juice as you go on. Spread thickly over the cake and set in the sun or in a warm room to dry. Gingerbread.—261. Three eggs, one cupful of sugar, one cupful each of molasses, loppered milk or buttermilk, and of butter; one tablespoonful of cinnamon and half as much allspice; four and one-half cupfuls of sifted flour; one teaspoonful of soda dissolved in a tablespoonful of boiling water. Put the butter, molasses, sugar and spice into a bowl, set into a pan of hot water and stir with a wooden spoon until they are like brown cream. Take from the water and add the milk. Beat yolks and whites together until light in another bowl, and turn the brown mixture gradually in upon them, keeping the egg- beater going briskly. When mixed well, add the soda; at last, the flour. Beat hard three minutes, and bake in well-buttered pans. — 108 — Boston Brown Bread.—273. Sift together half a pound each of rye and wheat flour, one pound of corn meal, one heaping teaspoonful of salt, a heaping tablespoonful of brown sugar, and one of wheat baking-powder. Wash, peel and boil two medium-sized potatoes; rub them through a sieve; thin out the potato with nearly a pint of water, and use this to make the batter. Pour it into well-greased moulds having covers; set them into hot water to within two inches of the top of the moulds, and boil for two hours; then take them out of the water, remove the cover, and place them in the oven for twenty minutes. Brown Bread.—274. Brown bread may be made with yeast if preferred, but the following recipe is highly approved of by those who have tried it. Put into a bowl two and one-half pounds of brown flour, one teaspoonful of carbonate of soda, two teaspoonfuls of cream of tartar, one teaspoonful of salt; mix all together with the tips of the fingers, rub finely in two ounces of dripping, make to a nice dough with buttermilk, knead slightly, place quickly in greased tins and bake in a hot oven. Old-fashioned Graham Bread.—275. One teacupful of good yeast, one quart of warm water, one teaspoonful of salt, two cupfuls of sugar or less, one small teaspoonful of soda. Stir in enough white winter-wheat graham flour to make it stiff enough to drop off the spoon readily, grease your bread-pans, put in and set to rise, let it get quite light, then bake in a moderate. oven for three-quarters of an hour, -III — Buns.—283. Sixteen ounces of flour, half an ounce of yeast, half a pint of milk, two ounces of sugar, two ounces of sul- tanas, two ounces of butter, one egg. Put ten ounces of flour into a basin. Mix the yeast smoothly with the milk, which should be made tepid. Stir into the flour. Beat for five minutes, and set to rise in a warm place for about two hours. Then beat in the remainder of the flour, sultanas, sugar, butter and egg. Set to rise for about two hours more. Then form into buns. Place them on a floured tin and let them rise for ten minutes. Bake in a very quick oven for five minutes until nicely colored. Boil half an ounce of sugar with half a gill of water, and brush the buns over with this to glaze them. Soda Scones.—284. One pound of flour, nearly a teaspoonful of carbonate of soda, half a teaspoonful of cream of tartar, half a tea- spoonful of salt, buttermilk. Rub the soda and salt till they are quite smooth, and mix them thoroughly well with the flour; add sufficient buttermilk to form into a little dough. Turn the dough onto a floured board and knead it a little; then form into two rounds half an inch in thickness, cut each round into four scones across and across and bake on a floured griddle not too hot. Potato Scones.—285. Six or eight potatoes, flour, salt and a little sugar. Peel and boil the potatoes, with salt in the water; steam and mash. Take out a large tablespoonful on the bakeboard, and add to it half a teaspoonful of sugar and - 112- one tablespoonful of flour. Knead this until it feels firm (it will take up nearly all the flour), then sprinkle some flour on the board, roll it round and quite thin. Cut it into quarters, prick all over with a fork, and put the scones on a hot griddle for about five minutes. Serve hot. Potatoes get out of season in the spring of the year, and are then not so suitable for making scones. Quick Sally Lunn.—286. Three eggs, one-half cupful of butter, one cupful of milk, three cupfuls of flour, two teaspoonfuls of baking- powder, one-half teaspoonful of salt. Stir the melted butter into the beaten yolks, then add the flour, which must have the baking-powder sifted into it. Add the well-beaten whites last, and bake in a loaf in a steady oven. Graham Meal Griddles.—287. One quart of sweet milk, two cupfuls of graham flour, one cupful of white flour, one teaspoonful of salt, two spoonfuls of nice molasses, half a cake of compressed yeast or half a cup of fluid yeast. Stir the milk to the graham and flour; add salt, molasses and yeast. Beat all together, and set in a warm place to rise overnight. In the morning beat well and set near the fire for a second rising. When everything is ready for breakfast, dissolve half a teaspoonful of soda and stir into it. Bake them on a griddle greased only enough to keep them from sticking. Bake both sides a nice brown. Do not turn them twice. Serve only a few at a time. These are much more nourishing and wholesome than any buck- wheat griddles. - İ13 — Rice Pancakes.—288. Have ready a pint of rice, boiled quite soft; sift to- gether a pint of flour and one teaspoonful each of baking- powder and salt; beat three eggs, and mix them with a pint of milk. Before putting these ingredients together, see that the griddle is hot; then mix the pancakes, and begin to bake them at once. If the first ones seem too stiff, add a little more milk to the pancake batter. Serve the pancakes hot, as fast as they are done. Johnnycake.—289. One and one-half cupfuls of meal, one and one-half cupfuls of flour, three teaspoonfuls of baking-powder, one-half cupful of butter, not quite one-half cupful of sugar, three eggs, two cupfuls of sweet milk. Beat but- ter and sugar, then eggs, then milk, lastly meal and flour with baking-powder mixed in. Bake one-half hour. Raised Buckwheat Cakes.—290. Mix the following ingredients to a smooth batter at night: one quart of buckwheat flour, one gill each of liquid yeast and molasses, a teaspoonful of salt, and enough lukewarm water to make a thick batter. Put the batter into an earthen jar or pitcher, cover it with a folded towel, and let it stand in a warm place over- night. The next morning, fry the cakes. If the batter is at all sour, stir into it a saltspoonful of baking soda dissolved in a little warm water before cooking the cakes. - 114 — Flannel Oakes.—291. Beat six eggs very light, stir into them two pounds of flour, one gill of yeast, a small spoonful of salt, and suffi- cient milk to make a thick batter. Make them at night for breakfast, and at ten in the morning for tea. Have your griddle hot, grease it well, and bake as buckwheat. Butter and send them hot to the table, commencing after the family are seated. Hoecake.—292. Three spoonfuls of small hominy or grits, two spoon- fuls of rice flour, a teaspoonful of butter, and milk suffi- cient to make the mixture into a thin batter (half a pint would be the proper thing), a saltspoonful of salt. Bake on a hoe or hot griddle. Vienna Rolls.–293. Mix one ounce of dry German yeast with one ounce of pounded sugar and two ounces of butter; then stir into it one pint of warm milk. Have two pounds of flour mixed with two eggs and some salt. Stir the milk and yeast gradually into the flour; mix it all up very thor- oughly. Let it stand in a warm place for three hours; then divide it into small shapes. Flour some tins; place the rolls upon them, and let them stand for about twenty minutes in a warm place. Bake in a quick oven for about fifteen minutes; rub them over with a little sugar and water, and finish baking a few minutes longer. PICKLES. Pickles.—294. Wash one hundred small cucumbers in cold water, dry them in a cloth, and put them in a butter firkin or an unglazed crock. Boil two gallons of water, and add a pound and a quarter of coarse kitchen salt; skim until clear, and pour it on the cucumbers; let them remain in the brine three days; drain them in a colander. Wash out the vessel, and put into it a sliced raw onion, three green peppers sliced, a tablespoonful of mustard seed, a tablespoonful each of whole cloves, pepper-corns, and allspice. Now add the cucumbers, and pour over them two gallons of boiling cider vinegar. The spices may be put into a thin cloth bag if desired; and if you wish to have the pickles brittle, add a bit of alum the size of two peas. The cucumbers may remain in the brine for days, but should be soaked in fresh water before pickling. Peach Pickle.—295. Peel peaches; let them stand in cold water until you have prepared the vinegar after the following recipe: to one peck of peaches, one tablespoonful of ground cori- ander seed, one tablespoonful of ground cinnamon, one tablespoonful of ground ginger, one tablespoonful of ground celery seed, one tablespoonful of ground mace, one tablespoonful of ground black pepper, two table- 115 - 116 — spoonfuls of whole white mustard seed, one-half gallon of cider vinegar. Allow one-half pound of sugar to each pound of fruit. Put all on the fire together; as soon as it boils, drop in the peaches; boil till tender; take them out carefully, and put into jars. Pour boiling vinegar and spices over them; cover closely. Pickled Onions.—296. Take small button onions, peel them, and throw them into salt and water for twenty-four hours; then put them on the fire in a porcelain-lined preserving kettle, with fresh salt and water, and let them come to a boil. Re- move from the fire, pour off the water, put the onions into a large crock, and pour over them the scalding hot vinegar, which must have been scalded with mace, whole pepper-corns, red pepper pods, spices (all unground), a tablespoonful of sugar, and salt to taste. Cover the crock and set away until cold; then bottle. Pickled French Beans.—297. French beans, vinegar, a blade of mace, two ounces each of whole pepper and ginger. Gather the beans when they are young, and put into a strong salt and water until they become yellow. Drain the salt from them, and wipe them quite dry. Then put them into a stone jar with a small piece of alum; boil the vinegar with the mace, ginger and whole pepper, and pour it boiling on the beans every twenty-four hours, preventing the escape of steam. Continue this for a few days until they become green. Put them by in bottles for use. - 118 — Green Tomato Pickle.—300. One peck of green tomatoes, twenty-four large cu- cumbers, twelve large onions. Chop these ingredients very fine, salt well and hang out in the air overnight; this will allow all juice to drain off. The next morning place the chopped ingredients in a kettle and cover with the best cider vinegar and let come to a boil. Put into jars and leave until celery time in the fall; then take one dozen bunches of celery, chop very fine and add spices; two pounds of stick cinnamon, two pounds of white mustard seed, and red pepper to taste; to each pint of this mixture add one pint of sugar and boil all together before putting into jars. Pickled Peaches.—301. Choose perfectly sound peaches of medium size; brush them all over with a soft brush. Boil together six quarts of water and a pint of coarse salt, and skim it until it is clear; then cool it. The quantity may be increased or diminished to suit the quantity of peaches, enough being used to cover the peaches, but this pro- portion of salt and water must be used. When the brine is cold, put the peaches into it, and let them stand for forty-eight hours. Then rinse them in a clean water, dry them on a soft towel, and stick half a dozen cloves into each one. Boil, and skim till clear, as much vinegar as will well cover the peaches—the quantity may be gauged by measuring the brine—allowing for each quart of vinegar four blades of mace and a quarter of an ounce of stick cinnamon. When the vinegar has boiled about fifteen minutes, put in the peaches, and remove — 119- the preserving kettle containing them to the back of the fire, where its contents will not boil. Let the peaches stand in the hot vinegar for five minutes, and then put both peaches and vinegar at once into glass jars, and seal them air-tight. Sweet pickled peaches are made by allowing a pound of brown sugar to each pint of vinegar, and boiling the sugar with the vinegar and spices. Tomato Catchup.-302. One peck of ripe tomatoes, one ounce of salt, one tea- spoonful of cayenne pepper, one tablespoonful each of black pepper, powdered cloves and celery seed in a bag, seven tablespoonfuls of ground mustard, half an ounce of mace. Cut the tomatoes into halves, and put in the preserving kettle. Boil until the pulp is dissolved. Press through a hair sieve. Return to the fire, add the seasoning and boil four hours, stirring frequently. When cold, add a pint of strong vinegar. Take out the celery seed, and bottle, sealing the corks. Keep in a cool, dark place. Walnut Catchup.—303. Gather the walnuts as for pickling and put them in salt and water for ten days; then pound them in a mortar and to every dozen walnuts put a quart of strong vinegar and stir it every day for a week; then strain it through a bag, and to every quart of liquor put a tea- spoonful of pounded mace, the same of cloves and a few pieces of garlic or onion; boil it twenty minutes and when cold bottle it. White or black walnuts are as good for catchup as the English walnut, and will keep good for several years. - 120 — Grape Catchup.-304. Boil five pounds of grapes and press through a col- ander. Add two and a half pounds of sugar, one pint of vinegar, two tablespoonfuls of cinnamon, one table- spoonful of cloves, one teaspoonful of salt. Boil until thick. Plum Catchup.-305. Take one peck of plums, cut them into halves, and take out the stones; then add to them seven pounds of extra C sugar, one-half pint of vinegar, two tablespoonfuls of ground cloves, two tablespoonfuls of allspice and two tablespoonfuls of cinnamon. Boil all together one hour, then bottle it. Chutney.—306. One pound of tomatoes, four ounces of raisins, four ounces of powdered ginger, four ounces of brown sugar, half an ounce of garlic, one ounce of shallots, four ounces of apples pared and cored, two ounces of chillies, four ounces of salt. Pound the raisins, chillies, shallots and garlic separately. Break up the tomatoes and mix the whole together; put into a jar and add two quarts of vinegar. Place the jar, covered over, on the stove and let the pickle remain a month at a moderate heat, stirring it every day. Strain off and bottle the liquor for use with any fish, cold meat, etc., and for flavoring hashes, mince, etc. Then put the sediment, which is the chut- ney, and must not be drained too dry, into pickle bottles. After keeping a few months it will be improved by the addition of a little more vinegar or Chili vinegar. - I2I — Piccalilli.-307. One peck of green tomatoes (if the flavor of onions is desired, take eight, but it is very nice without any), four green peppers. Slice all and put in layers, sprinkle on one cupful of salt and let them remain overnight. In the morning press dry through a sieve, put it in a porcelain kettle and cover with vinegar, add one cupful of sugar, a tablespoonful of each kind of spice; put into a muslin bag; stew slowly about an hour, or until the tomatoes are as soft as you desire. Chowchow.-308. Take a peck of cucumbers, a peck of onions, half a peck of string beans, three heads of cauliflower, three bunches of celery, half a dozen sweet peppers; soak the whole in strong salt and water overnight. In the morning, drain off the brine and scald them all in weak salt and water, but before scalding cut them into shape so that they will go easily into glass jars; add three-fourths of a pound of mustard, two packages of curry powder and six quarts of good vinegar; put the mustard and curry powder into vinegar and let it come to a boil ; put the pickles into the cans and pour the liquid over them while hot. Do not cover while scalding. To Green Pickles.—309. To a piece of alum the size of an ordinary walnut add one gallon of water. Put the cucumbers in, and let them stand half a day, then take them and throw them into cold water. An easy way to green all pickles is to boil them in strong ginger tea. - 125 — Preserved Peaches.-318. Fill a four-quart steamer with perfectly sound peaches; place the steamer on top of a pot of fast boiling water for three minutes, then remove, and allow the fruit to become cold; peel them carefully and weigh them. Boil together three pounds of sugar and one pint of water; remove all scum until quite clear. Soak a table- spoonful of a good gelatine in a gill of cold water ten minutes, drain off the cold water and add a pint of hot water. Add this to the sugar, and boil and skim until clear. If not clear enough, whisk into it the white and shell of one egg, and strain through a flannel bag, but this is hardly necessary for ordinary syrup used in pre- serving. Make an incision in one side of each peach down to the stone. Add four pounds of the peaches to the syrup, and boil five minutes. Scald the jars care- fully, so as not to crack them, then place them in a dripping-pan, and surround them with hot water. Fill the jars with the syrup, and put about nine peaches into each quart jar. Place the clean rubber band on each jar as fast as it is filled, and screw on the cover. Remove, and when they are cold test the covers to make them as tight as possible. (The gelatine is used only when a thick syrup is desirable.) Quince Preserves.—319. Allow one pound and a quarter of loaf sugar to every pound of fruit, after they have been peeled and cut into halves; to this add one pint of water. Keep the kettle covered until the quinces are done, take them out and spread on dishes, boil the syrup up once and pour hot over them. - 126 — Preserved Peaches.-320. Fine yellow peaches pared and stoned; equal weight of loaf sugar with the pared and stoned peaches. Put a layer of loaf sugar at the bottom of a preserving kettle, then a layer of fruit, and so on until the kettle is full; put the kettle in a cool corner of the range until the sugar is dissolved, then boil the fruit until it is clear and thoroughly cooked, then take out the pieces with a perforated skimmer and lay on dry dishes. Boil the syrup in the kettle until quite thick; fill the jars half full with fruit; pour over the syrup, adding one-quarter of the kernels, which have been blanched and boiled until soft in enough water to barely cover them. When cold, cover them and close them as usual. Rhubarb Ginger.-321. Six pounds of rhubarb, six pounds of lump sugar, two ounces of whole ginger. With a damp towel rub well the stalks of rhubarb; cut them into lengths. Place the ginger between the folds of a kitchen towel, and bruise it with a hammer. Place the ginger in a large basin, and place over it alternate layers of the rhubarb and sugar. Allow this to stand twenty-four hours. At the end of this time pour the syrup from the rhubarb. Pour the syrup into a preserving pan; stir it over the fire until it boils. Pour the boiling syrup over the rhubarb, and allow this to stand twenty-four hours longer. Pour all now into a large preserving pan, place the pan over a brisk fire, and stir the contents until boiling. Skim well, draw the pan to one side, and let all simmer slowly half an hour, when the preserve is ready to pour into the pots. — 130 — Watermelon Rind.-329. Cut off the outer rind and all of the red part from the inside; cut the rind into strips or squares, and boil in a liberal quantity of syrup, allowing a pound and a quarter of sugar in a quart of water to the pound of rind. Bake the syrup first, and clarify it with white of an egg ; skim, and add the rind; simmer until quite transparent, remove the rind, boil down the syrup one-third, then pour it over the rind. Clear Orange Jelly.-330. Soak one ounce of gelatine in an English pint of cold water, add the juice of eight sweet oranges, one-half pound of lump sugar, the whites and shells of three eggs. Whisk all well together in a brass pan, and stir it on the fire until it boils for a few minutes; then pour it through a jelly bag; return it to the bag until it runs perfectly clear. Pour it into a mould, and when set turn it out upon its dish. Orab Apple Jelly.–331. Wash and stem the apples, cut them into halves, put them over the fire in enough cold water to cover them, and stew them to a pulp; then pour them into a jelly-bag, and let the juice drain from them. The apple pulp may be sweetened and used for luncheon. To make the jelly, allow a pound of sugar to a pint of juice; boil them together, removing all scum, for about twenty minutes, or until a little of the juice forms a jelly on being cooled. Then partly cool the jelly and put it up as already directed for jellies. - 131 — Claret Jelly.—332. One ounce packet of gelatine, one pint of water, one pint of claret, one-half pound of lump sugar, a few drops of cochineal. Soak the gelatine in the water. Add the sugar and stir over the fire until dissolved. Pour in the wine, and color with cochineal. Strain into a wetted mould. When firm, dip into hot water for a second or two and turn onto a glass dish. This jelly is not clarified. Cake is usually served with claret jelly. Green Gage Plums.–333. These make tarts next to gooseberry in excellence, if gathered while green, the seeds taken out with a pen- knife, and stewed for fifteen minutes with a pound of sugar for every pound of fruit. These may also be put up for winter use in self-sealing cans, just as gooseberries are. A delightful jam is furnished by stewing the seeded fruit alone for twenty minutes, then adding half a pound of sugar to each pound of plums and cooking them together until they are as thick a jam as you like. Canned Strawberries. 334. After the berries are pulled, let as many as can be put carefully in the preserve kettle at once be placed on a platter. To each pound of fruit add three-fourths of a pound of sugar; let them stand two or three hours till the juice is drawn from them; pour it into the kettle and let it come to a boil, and remove the scum which rises; then put in the berries very carefully. As soon as they come thoroughly to a boil, put them in warm jars and seal while boiling hot. Be sure the cans are air-tight. - 132 — Orange Marmalade.—335. Cut up twelve oranges into thin strips; then put them into six quarts of water; allow them to stand twenty-four hours. Boil till reduced to half, then add eight pounds of loaf sugar. Boil one and a half hours, or till it sets. The seeds may be boiled in a pint of water two hours and added to the fruit when the sugar is put in; also a few pieces of lemon peel. Canned Pineapples.—336. Six pounds of fruit (after being cut), two and one-half pounds of sugar, three pints of water. Make a syrup of the sugar and water and boil for five minutes and skim or strain if necessary. Then add the fruit and let it boil up. Have cans hot; fill and shut up as soon as possible. As the cans cool, keep tightening them up. Canned Strawberries.—337. Half a pound of sugar to one pound of fruit; put all on the fire and let them get boiling hot; put them imme- diately into glass jars (which must be hot); seal them up tight; keep jars in hot water while you fill them. Raspberries require only one-quarter of sugar for canning. Cranberries.—338. To preserve cranberries, allow them their weight in sugar; make a syrup in the proportions of half a pint of water to two pounds of the sugar, boil and skim it before you put the fruit in, then let them boil and clear. To make sauce to eat with roast fowls, put three-fourths of a pound of sugar to a pound of fruit. CANDIES. Crystallized Popcorn.—339. One cupful of sugar, one tablespoonful of butter, three tablespoonfuls of water. Boil in a large kettle until thoroughly melted, stir in a large panful of popped corn, and stir until all is covered. Take off the stove, and stir until cold. Best White Molasses Candy.-340. One pound of granulated sugar, one pint of good syrup, boil till quite thick when dropped into cold water. Then add one pint of best Porto Rico molasses, three or four tablespoonfuls of vinegar. Boil to the snap, remove from the fire and stir in quickly half a small tablespoon- ful of soda, and flavor with essence of lemon. Pour on the slab and work white. This makes a better candy than that which is usually sold by confectioners. Good candy can also be made with no sugar. Chocolate Caramels,-341. Take six tablespoonfuls of molasses, put it in the kettle with six tablespoonfuls of extra C sugar, three tablespoonfuls of milk of butter and seven tablespoonfuls of grated chocolate. Boil all together fifteen minutes, then add three tablespoonfuls of butter and half a tea- spoonful of vanilla. Boil until brittle. Pour into well- greased tins. Cut into squares when a little cool. 133 - 134 - Marshmallows.-342. Take halt a pound of gum arabic and put it to soak in one pint of cold water. When dissolved, strain into an agate saucepan, then set the saucepan in another one of hot water to boil, and add to the gum arabic two cupfuls and a half of powdered sugar, to boil until it thickens. Try a little of the mixture in cold water, if it forms a firm, but not hard ball, it is done. Then set the saucepan on the table and beat the mixture with an egg- beater fifteen minutes. Now slowly add the whites of three eggs beaten to a stiff froth, and beat them in thoroughly. Flavor with orange flower, and beat fifteen minutes longer. Pour the paste upon a pan covered with corn-starch. When cold and set, cut into squares or into long strips, and pack it in confectioners' sugar until used. To have success with marshmallows, they should be beaten at least one hour with an egg-beater or an egg-whip. Beat diligently; then, when the gum has been beaten very white and light, add the whites of eggs beaten stiff, and beat the mixture a little longer. Marsh- mallows without eggs must be beaten in the same manner. Nougat Candy.—343. A simple and satisfactory way to make nougat candy is to blanch a pound of almonds and cut lengthwise in thin slips; lay them in front of the fire to dry, melt half a pound of loaf sugar, and when it becomes a rich brown lay in the almonds. Oil small moulds with almond oil, pour in the syrup, and with the handle of an oiled tea- spoon spread it so as to line the mould. When cold, turn out. - 136 — Chocolate Drops.—348. Two cupfuls of sugar, half a cupful of milk; let it boil eight minutes; take off and set it into a pan of cold water; make into balls. Steam half a cake of choco- late over hot water and roll the balls in the chocolate. Add a little vanilla. Soft Cream Taffy.349. Three pounds of granulated sugar, enough water to dissolve, a tablespoonful of vinegar. Cover closely and boil till it will make a ball in the fingers when tried in water. Remove from the fire, keep it covered and stand it in a cool place for twenty-four hours. Then place it near the fire just long enough to get it from the kettle. Pull with a little confectioners' sugar on the hands. When very white, roll in confectioners' sugar and cut into squares. Do not let the squares touch, and keep in a cool place. This is easy to make in cold weather, Molasses Candy.-350. One pint of New Orleans molasses, one pint of yellow sugar, half a teaspoonful of cream of tartar, two table- spoonfuls of water, butter the size of a walnut. Mix well the molasses, sugar, cream of tartar and water before placing on the fire. Wipe down the edges of the pan, cover closely, and cook over a moderate fire. When it begins to look thick and rich, test in cold water. If brittle when struck on the edge of the cup, add the butter and remove from the fire. Turn into buttered tins. Scrape what adheres to the pan into a saucer by itself, as it is apt to grain. When cool enough to handle, pull and cut as desired. — 141 — Grape Wine.—365. Bruise the grapes, which should be perfectly ripe. To each gallon of grapes put a gallon of water, and let the whole remain a week, without being stirred. At the end of that time, draw off the liquor carefully, and put to each gallon three pounds of lump sugar. Let it ferment in a temperate situation—when fermented, stop it up tight. In the course of six months, it will be fit to bottle. Grape Wine.—366. Strip the grapes from their stalks, leaving out all decayed ones. Put them into a bowl or wooden tub, and with a wooden beetle mash them thoroughly. Cover with a cotton or linen cloth and let stand for sev- eral days in a moderately cool place until fermentation has well begun. Strain and measure, and to each gallon add one pound of granulated sugar. When the sugar is thoroughly dissolved, put into a cask (the vessel, whatever its size, should be full); let stand uncovered for twenty- four hours, then bung up and cover the bung with clay or paraffine to keep out the air. Let stand for six months; then draw off and bottle. Ginger Pop.–367. Two pounds of brown sugar, one large tablespoonful of the fibrous part of ginger, half a lemon sliced, one dessertspoonful of cream of tartar. Pour on it two gallons of boiling water; when milk-warm, stir in one pint of brisk yeast. Make it in the morning; bottle it at night. It will be ready for use in three days. - 142 — Strawberry Acid.—368. Dissolve four ounces of citric acid in one-half gallon of water, and pour it over two gallons of ripe stawberries. Let stand twenty-four hours, and then drain. To every pint of juice add a pound of sugar. Let it boil well for five minutes; then let it stand three days before bottling. When ready to serve, add two tablespoonfuls to a glass of ice-water. it is preparyhole cloves an add white Mulled Cider.-369. This is excellent, and to be good must be served as it is prepared. Put one quart of cider on to boil, add to it twenty whole cloves. When it comes to a boil, let it boil three minutes, then add white sugar to make it rather sweet. Beat six eggs, whites and yolks together, until very light. Pour the boiling cider upon the eggs, beating rapidly all the while; then pour the mixture backward and forward, from one pitcher to another, until frothy and well mixed. Pour into glasses, grate a little nutmeg on top of each glass and serve right away. Café au Lait.—370. This is delicious for either the after-dinner or luncheon beverage. Make one quart of strong, clear coffee of Mocha and Java mixed, add one quart of boiling milk. These must be added together in the hot coffee-pot and covered immediately. Have in the cream pitcher, ready to serve with the coffee, the whites of three eggs, beaten very stiff. Then put a tablespoonful of the beaten whites into each cup when served, stirring it to a foamy billow in the center. Let each one add cut sugar to taste. GEO. E. PATTERSON & CO. INSURANCE 72 Washington Square, East, Salem 35 Kilby Street, BOSTON. Leading Companies Represented. U HOME CANNED FRUITS PUT UP WITH THE Mudgé Patent Canner ALSO JELLIES AND PICKLES. Mail Orders Receive A. G. COUSINS, Prompt Attention. 21 Norman St., Salem, Mass, Stransky Steel-Ware and German Cooking Ware can be found in SALEM only at GEO. W. PULLER'S Crockery and Kitchen Furnishing Store, 275 ESSEX STREET. IT'S NO SECRET Everybody's secret is no secret. The many thousand housewives who have made those palatable and nourishing soups for invalids, and the many varieties of delicious des- erts with Instantaneous Tapioca CEYLONSPICE) COSA can't keep it a secret. One tells the other and so it's newsed around. The day of soaking Tapioca is past. With «Instantaneous" you get results in three minutes' cooking. Do you use it? Your Grocer sells it. MEKINLEYS Ceylon Spice Co., PHILADELPHIA. Front and New Sts. •, PHILADELPHIA. GEORGE SIBLEY, Dr. S. LEMON, Surgeon-Chiropodist, . . MANUFACTURER OF . , Cotton Specialties and 'Round Belting. (Late with Dr. P. Kenison of Boston.) Price Bldg., (opp. W. G. Webber & Co.) 237 ESSEX ST. 46 CENTRAL STREET, ,, SALEM, MASS, Painless removal of corns, bun- ions and ingrowing toe-nails, and all diseases of Feet skilfully treated. Office hours, 8 to 12, and 1 to 6. Preparing for the Fall Business. We desire to inform our patrons that we shall have, by the 1st of September, the largest and the finest stock of FALL AND WINTER CLOTHING, east of NEW YORK CITY, all of own MANU- FACTURE. Our stock of Boys' and Children's Suits and Reefers will be the finest ever seen in New England. Naumkeag Clothing Co., - --SALEM, MASS. "YUNANIMOU S SSSSSSSSS CHARLES H. PHIPPEN, Sanitary Plumber. 19 ST. PETER STREET, A11 Work done in a Thorough and Satisfactory Manner. Jobbing a Specialty. TELEPHONE, 1-3 1-3. RESIDENCE, 25 ORNE SQUARE, ORDER SLATE, REAR 7 Boston STREET, SALEM, MASS. R. C. MANNING & CO., et le Coal of the Best Quality. WOOD, BARK AND KINDLINGS. 892 DERBY STREET, - - SALEM, MASS - 147 — Cream Toast.–385. Toast bread to a golden brown. Scald your milk in a farina boiler. When scalding hot, thicken it with a very little corn-starch or flour dissolved smooth in a little cold water. Do not make starch of it. Be sure your milk is scalding hot when you add your thickening, which pour into the middle of the milk, stirring it gently till all is thickened. After simmering till there is no raw taste of the flour, add a little butter and stir it through the milk. Have your toast ready. Lay a few slices on a deep dish, pour over them some of the hot cream, then lay on a few more slices and pour over again. Lift the lower slices, one by one, that the creamy mixture may run between. Reserve a surplus to pour over the whole. Serve as soon as finished. Butter Toast.–386. Allow a tablespoonful of butter for each slice of bread; melt the butter by very gentle heat; toast the bread to an even light brown color, lay it into a chafing-dish, or a thin china dish set into a larger dish containing hot water, and pour the melted butter over it. Serve it hot as soon as it is made. French Toast.–387. Break an egg and beat it well ; add a pinch of salt and one gill of milk; dip some neat slices of bread in on both sides. Have your frying-pan with some hot dripping ready; then fry the bread a light brown. This is good with stewed rhubarb laid on the top. - 148 — Scrambled Eggs.—388. Put a piece of butter the size of a marble into a stew- pan ; add a tablespoonful of milk and one of broth or gravy, pepper and salt; break in two eggs and stir quickly until they begin to thicken, then put the stewpan on the table, and continue stirring until the eggs finish cooking in their own heat. Scrambled eggs should look lumpy and be very thick. When done, pour the eggs onto buttered toast. Lyonnaise Potatoes.—389. Cut cold boiled potatoes into dice. When in the stew- pan, add cream to keep them moist, and simmer till hot They should be of a light color. When hot, mix in a little chopped parsley and butter. Serve immediately while hot. Fried Potatoes.—390. Pare the potatoes raw, and cut them lengthwise into slices; cut these again into thin strips; lay in ice-water for half an hour; drain, dry thoroughly, and drop into boiling lard; when brown, put them into a colander and 'set it in a hot oven to drain; serve hot. Potato Balls—Duchesses.—391. Take one-half dozen potatoes; boil them; pass them through a sieve, and work into them, in a bowl, one gill of cream and the yolks of three eggs; add pepper, salt, a grating of nutmeg, and some parsley finely grated; when they are well mixed and smooth, mould them into perfectly round balls, flour them, and fry them in hot lard or butter, rolling them continually so that they may be evenly browned; drain, and serve on a folded napkin. - 150 — Savory Omelet.—395. Break four eggs into a basin, add to them a little pepper and salt, a dessertspoonful of finely chopped parsley, a tiny piece of onion scalded and finely chopped; beat them all well together. Melt half an ounce of butter in an omelet pan; pour the mixture into it. Move the pan round until the eggs are set; fold it over in half; turn it onto a hot dish and serve immediately. Egg Baskets.-396. Make these for breakfast the day after you have had roast chicken, duck or turkey for dinner. Boil six eggs hard, cut nearly into halves and extract the yolks; rub these to a paste with some melted butter, pepper and salt, and set aside. Pound the minced meat of the cold fowl fine in the same manner and mix with the egg paste, moist- ening with melted butter as you proceed, or with a little gravy if you have it to spare. Cut off a slice from the hollowed whites of the eggs to make them stand; fill in with the paste; arrange close together upon a flat dish, and pour over them the gravy left from yesterday's roast, heated boiling hot and mellowed by a few spoon- fuls of cream or rich milk. Eggs and Bacon.-397. Time, three to four minutes. Six eggs, a quarter of a pound of dripping or butter, some slices of ham or bacon. Break five or six fresh eggs into cups, and slip them into a delicately clean frying-pan of boiling drip- ping or butter. When the whites are set, take them up with a slice, trim off the rough edges and drain them — 151 — from the grease. Then place them in the center of the dish, and the slices of fried bacon round the edge, or the eggs may be served on the bacon, whichever you prefer. Breakfast Kidney and Eggs.—398. Prepare four lamb kidneys by scalding and skinning. Put into the chafing-dish a walnut of butter and half a teaspoonful of chopped onions. When browned, add a tablespoonful of water, and then drop into the dish four raw eggs. As soon as these set, serve the dish. Oyster en Surprise.—399. Cut a small slice from each end of four hardboiled eggs, and cut them into halves the round way. Take out the yolks and pound them in a mortar, and pound in with them a mixture made of a dozen bearded oysters, a little lemon juice, a dust of cayenne, and half an ounce of butter. Be sure to mix and pound thor- oughly. Fill the whites of eggs with this mixture, dish them up, garnish with cut lemon and rolled brown bread and butter. Grilled Mackerel.-400. Split the mackerel down the back, season with pepper and salt, oil it over, place it on a gridiron over a mod- erate fire, and when done on both sides take it up on a hot dish and fill the inside with cold maitre d'hotel sauce. Grilled Smoked Haddock.-401. One haddock, a little milk, one teaspoonful of butter, a little cayenne. Wash, dry and skin the haddock. It may be cut into square pieces or left whole. Put a little — 152 — milk on a plate; let it soak in this for an hour or two. Take the pieces up, and either grill them or toast them for a few minutes; put the butter over them in little bits, and the pepper; serve hot. They may be served on toast. Broiled Salted Codfish.—402. Cut from the medium-sized salt codfish three pieces about two inches square; split each piece into two, and soak in water overnight; change the water two or three times. Next morning rinse the pieces in fresh, cold water, and drain and dry in a napkin; brush a little butter over each, and broil. When done, pour over them melted butter seasoned with pepper and lemon juice. Mutton Outlets.—403. It is often convenient to dress loin chops as a break- fast dish for one or two persons as follows: Trim away the fat, cut the meat neatly from the bones, and divide each chop into two. Egg and bread-crumb them, and fry in a little butter. Take the bones with an onion and make them into gravy. Thicken this either with a cooked potato rubbed through the sieve, a little tomato sauce, or flour, or serve plain. Stuffed Kidneys.—404. Three or four kidneys, one-half ounce of butter, one- half shallot chopped fine, one dessertspoonful of parsley, one tablespoonful of bread crumbs, a few drops of lemon juice, a little cayenne, pepper and salt. Toast or broil the kidneys and split them open. Fry the shallot in the - 153- butter; mix in the bread crumbs and parsley; add lemon juice, cayenne, pepper and salt. Lay a little of the stuffing in each kidney and fold it over. Serve very hot. Fried Salt Pork.—405. Cut into slices, and lay them in cold water in the spider; boil them up two or three minutes, then pour off the water and set the spider again on the coals and brown the slices on each side. Fried pork with baked potatoes and fried sour apples makes a very good dinner. It is an inprovement to dip the pork, after being parboiled, into Indian meal before frying it. Fried Calf's Liver.-406. . Cut the liver into thin slices; wash and drain them; then dip them in cracker crumbs (or stale bread), and fry with salt pork gravy or butter; add a little cayenne pepper. Fried Sausages.—407. One pound of sausages, one-half tablespoonful flour, one-half teaspoonful of salt, one-quarter teaspoonful of pepper, one and one-half gills of cold water. Prick the sausages well with a fork, place them in a cold frying- pan, place the pan over a slow fire, and turn the sausages frequently for fifteen minutes. Place the sausages on a hot dish, and add to the dripping which has drawn from the sausages in the frying-pan the flour, pepper, and salt. Stir all well together, and add the cold water; stir till boiling, let it boil for two minutes, and pour it over the sausages. If desired, a piece of dry toast may be served under each sausage. - 154 — Beef Croquettes.—408. You can make these of the cold hash by moulding it into rolls about three and one-half inches long, and rather more than an inch in diameter. Roll these over and over on a flavored dish or board to get them smooth and of regular shape; flatten the ends by setting each up- right on the floury dish, and put enough dripping in the pan to cover them as they lie on their sides in it. It should be very hot before they go in. Roll over carefully in the fat as they brown, not to spoil the shape. Do not put too many into the pan at once. As fast as they are done take them up and lay in a hot colander until they are ready. Arrange neatly on a heated flat dish and serve. Corned Beef Hash.—409. Chop rather fine some cold corned beef. To each pint add one and one-half pints of cold boiled potatoes chopped fine, one tablespoonful of butter, and one cupful of stock, or, if no stock is on hand, two-thirds cupful of hot water. Season with salt and pepper to taste. Put the mixture into a frying pan, and stir over the fire for about eight minutes, being careful not to burn it. Spread smoothly. Cover the pan and set it back where the hash will brown slowly. It will take about half an hour. When done, fold in like an omelet, and turn onto a hot dish. Garnish with points of toast and parsley. Serve hot. If there are no cold potatoes, the same quantity of hot mashed potatoes may be used. MISCELLANEOUS. Welsh Rarebit.—410. Some slices of bread about half an inch in thickness; some slices of cheese, a little butter, the yolk of an egg, pepper and salt, a little cayenne. Toast the bread and keep it quite hot. Cut the cheese into very thin slices. Put it into a saucepan with the butter, pepper and salt to taste. Stir until it has melted, then mix in the yolk. Spread it on the toast, and brown before the fire. Fried Apples.—411. Choose very firm, sound, sour apples; wash and wipe them, cut them in quarters, and take out the cores; put the frying-pan over the fire with half an inch of fat in it, and when the fat is smoking hot, put in the apples and fry them brown, turning them carefully to prevent breaking. Just before they are quite brown, dust them with sugar; when they are done, take them up without breaking, and serve them hot as a vegetable. Fritters.—412. Two well beaten eggs, two tablespoonfuls of melted lard, two-thirds cupful of sweet milk, one heaping tea- spoonful of baking-powder, a little salt, and flour enough to make a stiff batter. Drop from a spoon into hot lard; turn two or three times while cooking to prevent too much browning. To be eaten with maple syrup. 155 - 156 — Banana Fritters.—413. Remove the skin from four large yellow bananas. Cut the fruit in two crosswise, then lengthwise, in not too thin slices; dip them into a batter, fry in hot fat, and serve with a sweet sauce, flavored with kirsch or other liquor. Make the batter as follows: Beat the yolks of three eggs and add a gill of milk, a saltspoonful of salt, four ounces of sifted flour, and mix thoroughly. Apple Fritters.—414. Make a smooth batter of half a pound of flour, three eggs and half a pint of sweet milk; salt to taste. Cut a dozen large, juicy apples into slices, after peeling and coring them. Throw the slices into the batter. Have ready a pan of equal parts of lard and butter boiling hot. Take the batter up in a ladle, allowing a slice of apple to each fritter and drop into the hot lard. Fry brown, drain a moment, and serve with powdered sugar and nutmeg. Huckleberry Shortcake.—415. One quart of sifted flour, one teaspoonful of salt, one teaspoonful of soda, one large pint of berries, half a cupful of creamed butter, half a cupful or more of sugar, two eggs, two cupfuls of sour milk. Sift soda and salt with flour. Mix berries with the flour, coating every berry so as to be separate. Beat the eggs and mix with the butter and sugar. Make a hollow in the middle of the flour and pour in the mixture, then the sour milk. Stir all carefully together, else you will mash the berries. Bake in pans, three-quarters full. sugar. Ma, Beat the ed's coating a -157 — Oranges.—416. Of the many ways of serving oranges, I prefer them sliced. If in summer, keep them cold until wanted. Remove all seeds, and cut large slices in two. Man- darins are served whole, with the peel scored but not removed. Farina Jelly.—417. Boil one quart of new milk; while boiling, sprinkle in slowly a quarter of a pound of farina; continue the boil- ing from half an hour to an hour, season with a teacup- ful of sugar and a teaspoonful of vanilla. When done, turn out into a mould and place it on the ice to stiffen. Serve it with whipped cream. Baked Apples.—418. Peel one pound of apples, cut into slices, remove the cores, put into a stewpan with three or four ounces of white pounded sugar, one ounce of butter, two table- spoonfuls of water; stir gently on a slow fire till tender; use hot or cold, as required. Brown sugar may be used. To the above add the juice of half a lemon or of one orange, and a little of the peel of either, or a small piece of cinnamon, or in powder. Friar's Omelet.—419. Pare, core, slice and stew one dozen apples; stir in two ounces of butter, and the same of pounded sugar, or rather more sugar if the apples are acid; allow the apples to cool. Beat up four eggs, put them in a baking dish well lined with bread crumbs, put in the apples, strew bread crumbs over the top, and bake three- quarters of an hour in a rather quick oven. Turn out, sift sugar over the top, and serve with cream. - 158 — Rice Cakes.—420. Mix two ounces of ground rice with six ounces of flour and one teaspoonful of baking-powder; rub in an ounce of fresh butter and two ounces of sugar. Beat up an egg into one-fourth pint of milk with a little lemon flavoring. Have ready small patty-pans rubbed with butter, half fill each with the cake mixture, put immediately into the oven, and bake for fiifteen minutes. Macaroons.—421. Blanch and pound three ounces of sweet almonds with half a pound of fine powdered sugar; beat up to a very light froth the whites of four eggs with an ounce of rice flour and a tablespoonful of dry sherry; whisk it into the almond paste; drop the mixture on paper in wafers about two inches apart, and bake in a moderate oven. Neatly arrayed around whipped cream, they are used quite frequently. Scotch Short Bread.–422. Three-quarters pound of finest flour, one-half pound of butter, one-fourth pound of castor sugar. Put the flour and sugar into a basin and rub the butter thoroughly in; turn it out on the board, and knead firmly till it is a smooth paste (it requires a great deal of strength to knead it), roll it out to the thickness of about an inch, and shape to suit. It should not be much rolled, as rolling makes it tough. Bake on a sheet in a brisk oven for from twenty minutes to half an hour. 160 AUTHORITIES CONSULTED. HARLAND, MARION, Cookery for Beginners. Boston: Lothrop Publishing Co. HARRISON, MARY, Guide to Modern Cookery. London: Sampson Low, Marston & Co. HARRISON, Mary, The Skilful Cook. London : Sampson Low, Marston & Co. HERRICK, CHRISTINE TERHUNE, What to Eat, How to Serve It. New York: Harper & Brothers. HOOPER, MARY, Cookery for Invalids. London: Kegan Paul, Trench, Trübner & Co. Hooper, Mary, Everyday Meals. London: Kegan Paul, Trench, Trübner & Co. HOOPER, Mary, Little Dinners. London: Kegan Paul, Trench, Trübner & Co. JEWRY, MARY, Warne's Model Cookery. London: Frederick Warne & Co. LEA, Miss, Domestic Cookery. Baltimore: Cushing & Co. LESLIE, Miss, Complete Cookery. Philadelphia: Henry Carey Baird & Co. LINCOLN, Mrs. D. A., Boston Cook Book. Boston: Roberts Brothers. McPhail, MRS. CLEMENT C., F. F. V. Receipt Book. Richmond, Va.: West, Johnston & Co. MURREY, THOMAS J., Cookery Books. New York: Frederick A. Stokes Co. Neill, MRS. M. E., The Every-Day Cook Book. Chicago: Donohue, Henne- berry & Co. OGG, C. H., Cookery for the Sick. Edinburgh: David Douglas. OWEN, CATHARINE, Choice Cookery. New York: Harper & Brothers. RICHARDSON, ANNA MARTIN, Home-made Candies. Cincinnati: Robert Clarke & Co. Sala, GEORGE AUGUSTUS, The Thorough Good Cook. New York: Brentano's. SIMS, MARGARET, Sims's Cookery. London: William Blackwood & Sons. SMITH, MARY STUART, Virginia Cookery Book. New York: Harper & Bros. SOYER, ALEX., Standard Cookery. New York: Dick & Fitzgerald. THOMSON, BARBARA, Cookery for the Sick and Convalescent. London: William Blackwood & Sons. WASHINGTON, Mrs., Unrivalled Cook Book. New York: Harper & Brothers. WelcH, DESHLER, The Bachelor and the Chafing-dish. New York: F. Tennyson Neely. WREN, JENNIE, Soups, Stews, Haskes and Ragouts. London: Alexander Gardner. WIFE OF A RETIRED INDIAN OFFICER, Anglo-Indian Cookery at Home. London: Horace Cox. AMERICAN HOUSEWIFE. New York: Dick & Fitzgerald. ANONYMOUS, The Lancaster Cook Book. Buffalo: The Peter Paul Book Co. Precious Lives Saved! DR. 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