arlos r otta THE APPLEDORE COOK BOOK : CONTAINING Practical Receipts FOR PLAIN AND RICH COOKING. By M. PARLOA. NEW EDITION www. . BOSTON: ANDREW F. GR A VES, 1880. C | THE NEW YORK PUBLIC LIBRARY 586829 ASTOR, LENOX AND TILDEN FOUNDATIONS. R 1913 L Entered, according to Act of Congress, in the year 1872, By M. PARLOA, In the Office of the Librarian of Congress, at Washington. CC 6. C. MORSR & SON, PRINTERS, HAVERHILL, MASS. PEE FACE. Ik offering this little book to the public, I am aware that there are many good cook books in the market already. But I trust that this will supply a want which has always been felt by young house- keepers. The great trouble with all the cook books which I have known (and I am constantly hearing the same complaint) is, that they are too expen- sive, and that they use weight instead of measure, and also that they take for granted that the young housekeeper knows many things which she really does not. This want I have endeavored to supply in this little volume. Havfcg had years of experi- ence as a cook private: families and hotels, I know the wants of the masses, and feel competent to sup- ply them. , '.\'J> I have arranged this book in two parts — one for plain, and one for rich cooking. In the First Part S \ 4 PREFACE. will be found minute directions for cooking every- thing that is within the reach of an ordinary family. In Part Second will be found directions for richer cooking. There is not one receipt in the book which has not been proved to be good. There are very few which I have not used myself, and of the value of those I am fully assured, having seen nearly all of them tried. The rules for jellies, charlotte russe, and creams will be found to be worth twice the price of the book. Many of the visitors to the Rockingham House, Portsmouth, N. H., Pavilion Hotel, Wolfborough, N. H., McMillan House, North Conway, N. H., and the Appledore House, Isle of Shoals, will find many dishes with which they ex- pressed themselves pleased while the writer was pastry cook at those houses. PREFACE TO SECOND EDITION. Five years have passed since the first edition of The Appledore Cook Book was given to the pub- lic; and, in that time, the author has been adding to her store of tried receipts, and now feels it a duty and a pleasure to give them to the public. The Appendix will be found to have been written on the first plan of the book; that is, that there was to be nothing inserted which was not tried and practical. Manbabin, Fla., April 6, 1877. (6) CONTENTS. PART FIRST. PISH. PAGE Fi9h Chowder 17 Fish Chowder, . . 18 Clam Chowder 18 Clam Chowder, No. 2, . . 19 Boiled Cod 19 Fried Cod, 20 Broiled Cod, or Scrod, . . 20 Baked Cod, .... 21 Tongues and Sounds, . . 21 Salt Cod Fish, ... 22 Broiled Salt Fish, ... 23 Salt Fish in Cream, . . 23 Fish Balls 23 Another Mode, ... 24 Another Mode 24 Fish Hash 24 Boiled Halibut 25 Fried Halibut, ... 25 Broiled Halibut, . . . 25 Smoked Halibut, ... 26 Boiled Salmon, . . . .26 Fried Salmon, ... 26 Broiled Salmon, . . 26 Salmon Trout, ... 26 Shad and Haddock, . - 26 Fresh Mackerel, Boiled, . 26 Broiled Mackerel, . . .27 Fried Mackerel, ... 27 Baked Mackerel, . . .27 To Broil and Fry Salt Mackerel, 27 Salt Mackerel in Cream, . . 28 To Boil Salt Mackerel, . . 28 Smelts 28 Brook Trout 28 To Boil Lobster, ... 29 Stewed Lobster, . Curried Lobster, Eels, Fried, . Baked Eels, Remarks in regard to Fish, SOUP. Beef Soup, Mutton Broth, Mutton Broth, No. 2, Dumplings for Soup, Veal Soup, Pea Soup, MEATS. Boiled Corned Beef, . Boiled Salt Tongue, Boiled Fresh Tongue, Boiled Flank of Beef, . Boiled Ham, Boiled Leg of Mutton, . Boiled Shoulder of Mutton, Boiled Leg or Shoulder Lamb, Boiled Fowl and Pork - Boiled Veal, Boiled Turkey, Roast Beef, . . . Roast Mutton, . . Roast Lamb, Roast Veal, . Roast Pork, CONTENTS. 9 Graham Rolls, . Graham Bolls, No. Corn Rolls, Corn Cake, Coru Cake, No. 2, Corn Cake, No. 3, Corn Cake, No. 4, Rye Drop Cakes, Flour Drop Cakes, Flour Drop Cakes, No. Graham Drop Cakes, Muffins, . Muffins, No. 2, . Griddle Cakes, Rice Cakes, Indian Cakes, Corn Dodgers, . Bread Cakes, . Buckwheat Cakes, Fried Mush, . Brown Bread Brcwis, TAGH . 82 83 . 83 83 . 83 84 . 84 84 . 85 85 . 85 85 . 86 86 . 86 86 . 87 87 . 87 88 . 88 PLAIN CAKE. Tea Cake, Berry Cake, Plain Cup Cake, Richer Cup Cake, Railroad Cake, Cream Cake, Feather Cake, Sponge Cake, Sponge Cake, No. 2, Allie's Cake, Raisin Cake, . Apple Cake, Rich Molasses Gingerbread,. Soft Molasses Gingerbread, No. 2 Soft Molasses Gingerbread, No. 3,. . . Hard Molasses Gingerbread, Hard Sugar Gingerbread,. Ginger Snaps, Molasses Cookies, Vinegar Cookies, . Sugar Cookies Jumbles, .... Plain Doughnuts, Raised Doughnuts, PUDDINGS. Boiled R'ce, Roiled Rice, No. 2, Baked Rice, Bilked Rice, No. 2, Minute Pudding, Corn Starch Pudding, . Quaking Pudding, Bride's Pudding, . . Bread Pudding, Whortleberry Pudding, Plain Whortleberry- Pudding, Boiled Apple Pudding, . Boiled Batter Pudding, . Baked Apple Pudding, . Pan Dowdy, Apple Dowdy, Apple Charlotte, Apple and Sago Pudding, Tapioca and Apple Pudding, Boiled Tapioca Pudding, Baked Tapioca Pudding, . Custard Pudding, . Baked Indian Pudding, . Cottage Pudding, . Sponge Pudding, Italian Fritters, PIES Plain Pie Crust, . Cream Paste, Sliced Apple Pies,. Stewed Apple Pies, Dried Apple Pies, . Berry Pics, Rhubarb Pics, Squash Pies, Cranberry Pies, Gooseberry Pies, Pumpkin Pies, Custard Pies, Mince Pies, . Mock Mince Pies, Lemon Pies, . Cream Pies, Filling for Cream Pies, Washington Pies, Remarks, 10 CONTENTS. PART SECOND. SOUPS. !. PAGE Soi p Stock 117 Brcwn Soup 118 Brown Soup, No. 2, . . . 119 Brown Soup, No. 3, . . 119 Vegetable Soup, . . . 119 Julienne Soup, . . . 120 Barley Soup, .... 120 Sago Soup, .... 120 Macaroni Soup,.... 120 Vcrmicilli Soup, . . . 120 Ox-tiul Soup 121 Tomato Soup, . . .121 GiblttSoup, . . . .121 Turkey Soup, . . .121 Chicken Soup 122 White Soup, .... 122 Beef floup 122 Mock Turtle Soup, . . 123 Oyste?. Soup, . . . .124 PISH. Baked Cod or Salmon, . . 125 Scalloj ed Fish, ... 125 POULTRY. To cler a Poultry, . . .126 Roast Turkey 126 Boast Chicken, . . . 127 Boast (loose 128 Roast Duck, .... 128 Roast ] •artridges, . . . 128 Roast (Irouse, . . . 129 Roast 1 igeons, .... 129 Small t u-ds, • 129 VENISON. Roast Vsnison 130 ENTREMETS. Stewed Beef, with Mush- with Mush- Beef, with roo ns,. Fillet of Beef, roo: ns,. AJainodr Beef, 131 131 1311 BoulliBeef, Boulli Tongue, Stewed Partridges, . Brown Fricassee of Chicken, White Fricassee of Chicken, Chicken Curry, . Chicken Pic, . Salad Dressing, Broiled Chicken, Chicken Salad, . Lobster Salad, Chicken Patties, Deviled Turkey, Potted Pigeon, . Pigeon Pic, . Quail Pie, . Snipe Pie, Oyster Pie, ' . Oyster Patties, Ovster Roast, . Scalloped Oysters, Fried Oysters, . Broiled Oysters, Veal Croquettes, Rice Croquettes, Macaroni in Cream Queen Fritters, Plain Fritters, Apple Fritters, Pancakes, . PUDDINGS. Baltimore Pudding, Wedding Pudding, . Plum Pudding, Christmas Pudding, . Bread and Butter Pudding, Snow Pudding,. Sauce for Snow Pudding, Cocoanut Pudding, . Cocoanut Pudding, No. 2, Ginger Pudding, Beverly Pudding, . Lemon Pudding, Lemon Pudding, No. 2, Corn Pudding, . Boiled Cherry Puxlding, Baked Whortleberry Pudding, Appledore Pudding, CONTENTS. 11 PAGK Bird's Nest Pudding, . . 147 Rice Meringue, . . . 147 Pavilion Pudding, . . . 148 Frozen Pudding, . . . 148 Fruit Pudding, . . . . 14S Almond Pudding, . . . 149 Sunderland Pudding, . . 149 Pineapple Pudding, . . 149 Omelet Souffle, . . . .150 PIES. Puff Paste 151 Green Apple Pies, . . . 152 Dried Apple Pies, . . .152 Peach Pies, . . . .152 Plum Pies, .... 153 Mince Pies 153 Lemon Pies, .... 153 Lemon Pies, No. 2, . . . 154 Marlborough Pies, . . 154 PUDDING SAUCES. Eich Wine Sauce, . . . 155 Plain Wine Sauce, . . 155 Lemon Sauce, .... 155 Vinegar Sauce, . . . 156 DISHES FOB THE SICK. Beef Tea .157 Chicken Broth, . . .157 Oatmeal Gruel 157 Indian Meal Gruel, . . 158 Plum Porridge,.... 158 Corn Tea 158 Cream Toast, . . . .158 Wine Whey 159 Vinegar Whey,.... 159 Sour Milk Whey, . . .159 A good Drink for the Lungs, . 159 Another Drink, . . . 159 Another Drink 160 Lemonade, .... 160 Another Beef Tea, . . .160 Sack Posset, . . .160 DESSERTS. Charlotte Russe, . . .161 Holland Cream, . . .162 Lemon Creams, . . . 163 PArtB Velvet Cream 163 Italian Cream, . . . 163 Chocolate Cream, . . . 163 Blanc-mange made with Gela- tine, 164 Moss Blanc-mange, . . 164 Blanc-mange in Wine Sauce, 165 Wine Jelly 165 Lemon Jelly 165 Soft Custard 166 Almond Custard, . . .166 Snowball Custard, . . .166 Chocolate Custard, . . '. 167 Coffee Custard, . . .167 Steamed Custards, . . . 167 Baked Custards, . . . 167 Floating Island, . . .168 Apple Snow 168 Tipsy Parson, . . . .163 Apple Float, .... 168 Trifle, 169 Wine Whips,.... 169 Fruit Whips 169 Mock Sherbet, . . .169 Cream Cakes, . . . .169 Sponge Drops,. . . . 170 Kisses, 170 Cocoauut Drops, . . . 171 Cheese Cakes, .... 171 Tarts, . .... 171 Directions for Freezing, . . 172 Ice Cream made with Cream, 173 Coffee Ice Cream, . . . 173 Lemon Ice Cream, . . 173 Chocolate Ice Cream, . . 174 Lemon Sherbet, . . .174 Roman Punch, .... 174 CAKE. Remarks, .... 175 One, Two, Three, Four Cake, . 175 Rich Cup Cake, . . . 176 Concord Cake, .... 17'i Lemon Cake, .... 176 Harrison Cake, .... 176 Bangor Cake, . . . 177 BartlettCake 177 Down East Cake, . . .177 New York Cup Cake, . .177 Champagne Cakes, . . 178 Queen Cake, .... 173 Loaf Cake 178 Raisin Cake .... 178 12 CONTENTS. Tumbler Cake, Marble Cake, . Composition Cake, Common Fruit Cake, Pelicate Cake, lee Cream Cake, . Crullers, Fourth of July Cake, Ginger Pound Cake, Pound Cake, Pound Cake, No. 2, Wedding Cake,. Gold Cake, . Golden Cake, No. 2, . Silver Cake, . Silver Cake, No. 2, . Sponge Cake, Sponge Cake, No. 2, . Berwick Sponge Cake, Oocoanut Cake,. Orauge Cake,. Filling for Orange Cake Chocolate Cake, Chocolate Icing, White Mountain Cake, Angel Cake, Vanilla Jumbles, . PEESERVES. Preserved Peaches, . Preserved Pears, . Crab Apple Preserves, Preserved Pineapple, . Preserved Citron Melon Preserved Apples,. Preserved Plums, Preserved Cherries, Preserved Quinces, . Easpberry Jam, Barberries Preserved Pears, Barberries Preserved in lasses, Grape Marmalade, . Currant Jelly, Currant Shrub, . Apple Jelly, . Quince Jelly, To Can Berries, PICKLES. Pickled Cucumbers, Tomato Pickles, with MO- PAGE 178 . 179 179 . 179 180 . 180 180 . 180 181 . 181 181 . 181 182 . 182 182 . 182 183 . 183 183 . 183 184 . 184 184 . 184 185 . 185 186 187 1SS 188 189 189 183 189 193 190 190 190 191 191 191 192 192 192 193 194 194 Tomato Pickles, No. 2, Piccalilli, . Tomato Catsup, SAUCES Drawn Butter, . Egg Sauce, . Oyster Sauce, . Celery Sauce, Caper Sauce, Mint Sauce, . Bread Sauce, Coddled Apples, Cranberry Sauce, Apple Sauce, . Baked Pears, Stewed Prunes, Dried Apple Sauce, DRINKS Tea, Cotfee, Shells, . Chocolate, . Prepared Cocoa, pahh 195 . 195 195 19(i 19(5 196 196 197 197 197 197 197 198 198 198 198 200 200 200 201 201 EGGS. Boiled Eggs, . . . .202 Fried Eggs 202 Dropped" Eggs 202 Poached Eggs, . . .202 Scrabbled Eggs, . . .203 Omelets 203 MISCELLANEOUS. Buttered Toast 204 Milk Toast 204 French Toast . . .204 Sandwiches, . .' . . 205 Oyster Stew, . . .205 Corn Starch Cake,. . . 203 Seed Cake's, . . . .206 Strawberry Short Cake, . 206 Cream Cakes, . . . 208 Tapioca Cream, . . . 237 Cider Cake 237 Veal Loaf, .... 237 Lemon Pies 20-5 Hop Yeast, .... 208 Baked Buckwheat Cakes,. .2)8 Frosting 209 CONTENTS. 13 PAGE Frosting- No. 2, 209 Whitpot Pudding, . . .209 Boiled Indian Pudding, . . 210 PAGK Spiced Currants, . . , 210 Chili Sauce, ... 210 Graham Pics,. ... 210 APPENDIX. PAGE Remarks on Digestion, . . 211 MEDICINAL. Unfailing Cure for Constipa- tion (Mr. L. Scott), . . 214 Cure No. 2 214 Diarrhoea, Cure No. 1, . . 215 Cure No. 2, . . . .215 Inflammation of the Bowels, .215 Burns, 21(i Neuralgia 216 Growing-in Nails, . . . 216 Nose-bleed, . . 217 Cure for Hoarseness, . . 217 MISCELLANEOUS. Mock Bisque Soup, . . . 218 Chicken Pillau, . . .218 To Picklo Ovstcrs, . . .219 Oatmeal, . . . .219 Hominy 220 Hominy Griddle-cakes, . . 223 Waffles", 220 Togus Bread,. . . .221 Bread made with Yeast-cakes,. 221 Cake without Eggs, . . 222 Kneaded Plum Cake, . . 222 Soft Gingerbread,. . . 222 Molasses round-cake, . . 223 Hard Gingerbread, . . 223 J Jumbloe, 223! Seed-cakes, .... 223 Cookies 224 Shrewsbury Cake, . . . 224 Sponge Busk, . . . .224 PAGE Cocoanut Drops, . . . 225 Railroad Cake 225 Regatta Cake, . . . 225 Federal Cake 225 Loaf Cake 223 Queen's Cake, .... 223 Wedding Cake, . . . 227 Black Cake 22T Caramel Frosting, . . . 227 Glacie Cake 223 Golden Frosting, . . .223 Chocolate Pies, .... 223 Filling for Chocolate Pies, . 223 Sweet-potato Pie, . . . 229 English Plum Pudding, - 223 Eve's Pudding, . . . .221 Amherst Pudding,. . . 223 Carrot Pudding, . . . 233 Down-East Pudding, . .23) Sauce for Down-East Pudding, 23 I Rachel Pudding, . . . 233 Princess Pudding, . . . 231 Royal Cream, . . . 231 Rod Grout 232 Cream Pudding Sauce, . 232 Molasses Candy, . . . 233 Peanut Candy,' . . . 233 Chocolate Candy, . . . 233 Vinegar Candy, . . . 233 Mead, To Make, . . .231 Mead, To Use, . . . 231 To Make Good Soap, . .231 Black Walnut Stain, . . 231 Roast Ham 235 Champagne Sauce, . . 235 Vinaigrette Sauce, . . . 235 Graham Bread, \ . . 235 Graham Muffins, . . . 23(1 Rye Muffins 233 14 CONTENTS. PAGB 237 PAGE 1 Sponge Drops, . o . 237 | To Make Frosted Cakes for bandied Peaches, . . Children, . . . . 239 Sour-Orange Preserves, : 23 237 Chocolate Caramel, . 239 Pickled Blueberries, . . . 238 Molasses Candy, . . . 240 To Blanch Almonds, . . 238 Vinegar Candy, . . . 241 Tainted Meat, . . . . 239 Chocolate Creams, . . . 249 To Clean new Stove-ware, . 239 Molasses Candy, . . . 240 To Restore Color to Furniture, 239 THE APPLEDORE COOK BOOK. PART FIRST. FISH. Chowder. Take either a cod or haddock; skin it, loosen the skin about the head, and draw it down towards the tail, when it will peel off easily. Then run your knife down the back close to the bone, which you take out. Cut your fish in small pieces, and wash in cold water. Put the head on to boil in about two quarts of water, and boil twenty minutes. For a fish weighing six pounds, pare and slice thin five good-sized potatoes, and one onion. Place a layer of potatoes and onion in the pot, then a layer of fish, dredge in a little salt, pepper, and flour. Keep put- ing in alternate layers of potatoes and fish until all is used. Use about one tablespoonful of salt, one teaspoonful of pepper, one teacup of flour, in all. Have ready half a pound of salt pork fried brown. Pour this over the mixture; add about two quarts of cold water, then strain on the water in which the head h;«»' 17 18 THE APPLEDORE COOK BOOK. been boiled If this is not water enough to cover, add more cold. Cover tight, and boil gently thirty minutes. If not seasoned enough, add what you please. When it has boiled twenty minutes, put in six crackers which have been soaked three minutes in cold water. If you wish to add milk and butter, you can do so about five minutes bo- fore taking it up; but for my taste, it is much nicer and more natural without either. Fish Chowder, Mrs. T. Leighton. Four pounds of fish, half cod and half haddock, if you can get the two kinds, two onions, six potatoes, eight white browns, one quarter of a pound of salt pork, salt, pepper. Prepare the chowder as directed in the preceding rule; split the crackers and lay on the top, pour over the whole hot water enough to cover, and boil fifteen min- utes; then wet two tablespoonfuls of flour with one-third of a cup of cream. Stir this into the boiling chowder, let it boil up onco, and serve. When you cannot get the white browns, pilot bread will answer. When a very strong flavor of onion is desired, use four onions. Clam Chowder. When intending to have clams in any form, get them in the shell if possible, the day before. Place them in a tub, and cover with clean water, and throw into this about a quart of Indian meal. This fattens them. When ready to use the clams, wash them thoroughly, then cover I FISH. IS them with boiling water, and let them stand ten minutes, when they will open easily. Take them from the shell, cut off the black heads, and put the bodies of the clams in a clean dish. Strain the water in which they were scalded into the kettle in which you intend to cook your chowder. To one peck of clams allow three quarts of water. Let the water come to a boil, then thicken with half a cup of flour which has been mixed with cold water, season with pepper and salt. Add the clams and a tablespoonful of butter; let it boil ten minutes. A few minutes before dishing, drop in three or four broken crackers. 01am Chowder, So. 2. For one peck of clams take six good-sized potatoes, pared and sliced thin, half an onion cut into pieces an inch square. Fry"quarter of a pound of pork to a nice brown; place the pork and gravy, the potatoes and on- ions, in your kettle. Shake over the whole one table- spoonful of salt, two teaspoonfuls of pepper, and half a cup of flour. "Strain over this four quarts of the water with which you scalded the clams. Place on the fire, and boil fifteen minutes, then add the clams and four split crackers; boil ten minutes longer, and serve. Boiled Cod. Take the head and shoulders of a good-sized cod. Scrape and wash clean; rub a handful of salt into it; flour a cloth and pin the fish in it. Put it into boiling 20 THE APPLEDORE COOK BOOK. water, and boil half an hour. Take the fish carefully from the cloth, and serve with egg sauce. Potato is the only vegetable that is nice with boiled cod. Cut the fish into squares, wash and wipe dry. Take half a cup of flour, half a cup of sifted Indian meal, and a tablespoonful of salt. Mix all these thoroughly. Dip the fish into the mixture. Have ready a frying-pan with boiling fat, half lard and half pork fat; drop in your fish. Fry a dark-brown on one side, then turn and fry the same on the other side, but be very careful not to let the fish or fat burn. Have your- dish hot, and lay your fish on it. Garnish the sides with the fried pork. Split, wash, and wipe dry a small cod. Rub the grid- iron with a piece of fat pork, and lay the fish upon it, be- ing careful to have the inside downward. If the fish is very thick, cook thirty minutes; but for an ordinary one, twenty minutes will be sufficient. Have the dish, in which you intend serving it, warm; place it upon the fish, aud turn the dish and gridiron over simultaneously. If the fish sticks to the gridiron, loosen it gently with a knife. Have some butter warm, but not rn.eV.ei, with which to season it. Shake on a little pepper and salt and send to the table. Pried Cod. Broiled Cod, or Scrod, FISH. 21 Baked Cod- Scrape and wash clean a cod weighing four or five pounds. Rub into it a heaping spoonful of salt. Make a dressing of three pounded crackers, a little chopped salt Dork, about one teaspoonful of parsley, a little salt and pepper, and two tablespoonfuls of cold water. Stuff the belly with this, and fasten together with a skewer. Lay thin slices of pork, on the fish, which should be placed on a tin sheet that will fit loosely into the baking-pan; dredge with flour. Pour into the pan about half a pint of cold water. Baste the fish often while cooking with the water which is in the pan. If the water cooks away, add more, but do not have too much to begin with, or the fish will be boiled instead of being baked. Bake one hour. When the fish is cooked, turn the gravy into a bowl, then lift out the fish upon the tin sheet (from which you can easily slide it into the dish upon which you serve it); now turn your gravy into your baking-pan again, and place it on the fire; when it comes to a boil, thicken with a table- spoonful of flour, season with pepper and salt. N. B. Always use a tin sheet in the baking-pan when cooking fish, as you then can preserve the shape. Tongues and Sounds. Soak the tongues and sounds in cold water over night. Put them in cold water and place on the fire. Let them boil thirty minutes, and serve with drawn butter. 2'2 THE APPLEDORE COOK BOOK. Salt Cod Pish. Soak a whole fish in cold water over night; in the morning wash clean, and cut off the tail and fins. If you have not a fish kettle, place it in a large milk pan, which nearly fill with water, cover, and set over a kettle of warm water. Let it cook in this way five or six hours. Serve with egg sauce and pork scraps. Potatoes, beets, and carrots are the vegetables to be served with salt fish. There are but few cooks who know how, or, if they do know, who take the pains, to get up a nice salt fish din- , but those families who are so fortunate as to have this dish well served consider it equal to a turkey dinner; therefore I shall give minute directions for the prepara- tion of it. One of the most essential things is to have everything hot. Have all your dishes warm, and d.'sh quickly, that all may go to the table at once. Serve the fish whole; garnish the dish with a few pieces of beet and carrot. Cut your pork, and fry a nice brown. Boil an egg ten minutes, dip it into cold water, and peel of the shell. Cut it up with a silver spoon, as a knife blackens it, and put into the dish in which you intend serving the sauce. To a piece of butter the size of an egg, add a tablespoonful of flour. Blend these together well, and when the dinner is ready to serve, pour on a little less than half a pint of boiling water. Let this come to a boil, and pour it upon the egg. Never let drawn butter boil, as it becomes oily and unpalatable. The fish which is left from the dinner will be very nice for hash and fish balls. FISH. 25 fire as soon as it begins to burn; they will then be ready for use when you are ready for them. Boiled Halibut Pour into a pan about half an inch deep of boiling water; into this lay the side of the halibut on which is the black skin ; let this stand a few minutes; then scrape with a knife, when the black will be found to peel off readily. Wash clean in cold water, then pin it in your fish-cloth, and drop it into boiling water. For a piece weighing four pounds allow twenty-five minutes to boil. Serve with drawn butter. Fried Halibut. Take a slice of halibut, sprinkle with salt, and dredge with flour. Fry four slices of salt pork, add to the pork fat one spoonful of lard. When boiling hot put in the halibut. Fry a light brown on one side, then turn and fry the same on the other. Serve the pork with it. Broiled Halibut. Grease the gridiron with a little butter, place the hali. but upon it, sprinkle a little salt over it, and place over clear coals. Cook one side ten minutes, then turn and cook upon the other side ten more. Have the dish warm ; put the fish upon it, season with pepper and butter, and send to the table. 26 THE APPLEDORE COOK BOOK. Smoked Halibut. Broiled the same as the fresh, omitting the pcppei and salt. Smoked salmon^ cooked in the same way. Boiled Salmon. Salmon is boiled the same as halibut; served with egg sauce. Fried Salmon. The same as halibut. Broiled Salmon. The same as halibut. Salmon Trout. When large enough, split down the back, clean and broil. Season with butter and salt. When small, open far enough to take out the insides; wash clean, and wipe dry. Fry the same as cod fish. Shad and Haddock. , Shad and haddock can be cooked the same as cod. Fresh Mackerel Boiled. If not cleaned, open them at the gills, take out the in- sides, wash clean, and pin in a fish-cloth. (Do not use the cloth that you use to boil mackerel in for any other fish.) Drop into boiling water, and boil fifteen minutes. Serve with drawn butter. «. FISH. 27 Broiled-Mackerel. Split down the back and clean. Be careful to scrape all the thin black skin from the inside. Wipe dry and lay on the gridiron; broil on one side a nice brown, then turn and brown the other side; it will not take so long to brown the side on which the skin is. (All fish should bave the side on which the skin is, turned to the fire last, as the skin burns easily, and coals are not so hot after you bave used them ten minutes.) Season with butter, pep- per, and salt. Fried Mackerel. Fry brown six good-sized slices of pork. Prepare your mackerel as for broiling. Take out your pork, sprinkle a little salt over the mackerel, then fry a nice brown. Serve the fried pork with it. Baked Mackerel. Prepare as for boiling. Make a dressing as for baked cod. Stuff with this, dredge with salt and flour. Bake thirty minutes, basting often with water, butter, and flour. Make a gravy with the water in the pan in which the fish is baked. Always make the gravy quite salt. The best way to cook mackerel is to broil it. To Broil and Fry Salt Mackerel. Soak over night, and cook the same as fresh. 28 THE APPLEDORE COOK BOOK. Salt Mackeref in Cream. Freshen as for broiled mackerel, then lay into a baking pan, and to one mackerel add half a pint of new milk, put into the oven, and bake twenty-five minutes. About five minutes before it is dished, add a small piece of but- ter. This is a nice dish for breakfast and dinner. To Boil Salt Mackerel.' . Wash the mackerel, and soak over night in clear cold water. Put them on to boil in cold water, and boil gently thirty minutes. Serve with drawn butter. Smelts. The only true way to cook smelts is to fry them, al- though they are sometimes baked. Open them at the gills. Draw each smelt separately between your finger and thumb, beginning at the tail; this will press the in- sides out. (Some persons never take out the insides, but it should be done as much as in any other fish.) Wash them clean, and let them drain in a cullender; then salt and roll in a mixture half flour and half Indian meal, [lave about two inches deep of boiling fat in the frying- pan (drippings if you have them; if not, lard); into this drop the smelts, and fry brown. Do not put so many in that they will be crowded; if you do, they will not be :risp and brown. Brook Trout, Brook trout are cooked the same as smelts: or you can 1 FISH. 29 cook them as the angler does. They must be split nearly to the tail to clean. Wash and drain. For a dozen good- sized trout, fry six slices of salt pork; when brown, take out the pork, and put in the trout. Fry a nice brown on all sides. Serve the pork with them. To Boil Lobster. There are comparatively few who ever have anything to do with a lobster until after it has been boiled; but for the benefit of the few I insert this. Bo sure that the lobster is living; if not, it is not fit for use. ITave a kettle of toiling water; into this drop the lobster, and boil until the shell turns red. This takes about an hour. Take up, and when cold it is fit to eat. Stewed Lobster. Take out all the meat from the shell. Chop it, but not fine. Put into a basin with a little salt, pepper, butter, and half a cup of water to a small lobster. Stew about ten minutes. CuTried Lobster. Prepare the lobster as for stew; when it comes to a boil, add a mixture of a heaping teaspoonful of flour, and half a teaspoonful of Indian curry mixed with cold water. Let this boil eight minutes, then serve. Eels Fried. Skin them; then turn on boiling water, and let them CO THE APPLEDORE COOK BOOK. stand in it a few moments; then cut them into pieces about three inches long. Fry a nice brown, and serve. Baked Eels. Prepare as for frying; then put into a baking-pan, with a little water, flour, pepper, and salt. Bake twenty min- utes. Make a gravy of the liquor in which they were baked, adding a little butter. Bemarks in regard to Fish, Fish should never stand in water, as it spoils the flavor. Fish should never be fried in butter. It should always be used while fresh. Plain boiled or mashed potatoes should always bo served with it. Squash and green peas go very well with fish also. Always save all that remains after a meal, and warm up, to help out another dish. The re- mains of boiled fresh fish can be warmed up in a little but- ter, pepper, salt, and water, as you would stew lobster. Cold fried and broiled fish can be placed in a tin pan, and set into the oven ten minutes, when it will bo found to ba hot enough. Fish balls can be steamed for ten or fifteen minutes, and then set into the oven to get crisp. If you have a large piece of boiled fish, which you wish to serve whole, place it on a plate, and set into the steamer, and steam twenty minutes. If you have drawn butter to warm up, do not set it on the fire, but put it into a bowl, and set the bowl into hot water. Cook butter as little as possible, as by cooking it becomes oily. When you do use it, al- ways add it three or five minutes before taking the dish from the fire. i 32 THE APPLEDORE COOK BOOK. per, salt, and half an onion; boil two hours longer, an (3 serve. I will give another method, which is better if the Boup is the only dish for dinner. Mutton Broth. No 2. Prepare the meat as for No. 1, and to the same quantity of meat and water add half an onion, one small white tur- nip; boil two hours, then add one third of a cup of rice; boil one hour and a half longer, then add six sliced pota- toes. Season to taste with pepper and salt. Boil twenty minutes, then add the dumplings; cover tight and boil ten minutes, then dish and serve as you would beef soup. When preparing the meat for all these kinds of soups, cut off all the fat, and fry out for dripping; thus your soup will not be greasy, and you will have the fat free from the taste of vegetables. Dumplings for Soup. Take one pint of flour (measured before it is sifted), turn into a seive, and measure into it one teaspoonful of cream of tartar, one half of saleratus, one half of salt, and one of sugar. Run this through the sieve, and wet with milk; have the dough stiff enough to roll. Cut into very small cakes, and cook ten minutes. Be sure that your soup boils fast enough to get up a good steam, and keep boiling while the dumplings are in the pot; if you do not, they will bo heavy. Some persons like them for a des- sert. When used for that purpose, they should be eaten with sirup. soups. 33 Veal Soup. Take four pounds of the neck of veal, cut up small and wash clean; put into the soup-pofc and cover with six quarts of water; let this come to a boil, then skim off all the scum ; boil two hours, add half a cup of rice, and boil ^one hour longer; then add one third of a cup of flour mixed with water, salt, and pepper. Boil gently one and a half hours, stirring often to prevent burning; then add., a tablespoonful of butter, and dumplings made as directed for beef and mutton soup. Potatoes and onions can be used as for mutton broth No. 2, and some use a little pork to flavor it. Pea Soup. Pick the peas over, that there may be no blemished ones among them. Wash and soak over night. In the morn- ing turn off the water and put them in the soup-pot. For one quart of peas allow eight quarts of cold water and one pound of lean salt pork, a small piece of celery, a little pepper, and half an onion; boil gently eight hours, being very careful that it does not burn. Have a large wooden spoon to stir it with. When done, it should bo thin enough to pour.• In boiling, it may become too thick; if so, add boiling water. When cooked, it is smooth and rather mealy. If not cooked enough, after standing a few minutes the thick part will settle, and the top look watery. Have ready six slices of bread toasted brown, and cut into pieces an inch square; throw about a dozen of thes<" 34 THE APPLEDORE COOK BOOK. pieces into a tureen, and the remainder send to the table dry. Strain the soup through a sieve, and serve. If the pork does not salt it enough, use salt. This soup is even better warmed over tfian at first. Some persons use soup stock and butter, but it seems to me that it is rich enough made in this way, and much healthier. The bones left from,roast lamb, mutton, and veal can all be used to make soups the same as those of roast beef. MEATS. Boiled Corned Beef, Wash a piece of beef weighing ten pounds; put it into two gallons of cold water; when it comes to a boil, skim carefully and boil very slowly six hours. Some boil all kinds of vegetables in the same pot; but there is this ob- jection to this method; you lose the distinctive flavor of each vegetable, and the beef is flavored with the vege- tables, which is very unpleasant when it is cold. The vegetables to serve with corned beef arc potatoes, cab- bage, beets, turnips, parsnips, carrots. When the beef is - simply for one hot dinner, the part of fhe beef is npt of so much consequence; but when it is to be pressed, there should be care taken in the selection of the piece to boil. The brisket, the flank, and the thin part of the ribs are the best parts to press. Boil as before directed, and take out the bones, lay the meat on a large platter, and place a tin sheet upon it; on the sheet place a weight, and set in a cool place. When ready to use it, trim the edges, and Hse the trimmings for meat hash. This makes a nice dinner with baked potatoes, squash, turnip, and macaroni. 85 86 THE APPLEDORE COOK BOOK. Boiled Salt Tongue. Soak the tongue over night; in the morning put on to boil in six quarts of cold water, and boil slowly six hours if the tongue is large ; if not, five will answer. Take it from the boiling water and throw it into cold water, and peel the skin off. Set away to cool. For dinner, use the same vegetables as for cold corned beef. The roots will make a nice hash. Wash and put into four quarts of boiling water, with a • large handful of salt. Boil slowly six hours, if large. When done, throw into cold water, and skin the same as the salt tongue. The water in which all meats are boiled should be saved until cold, and the fat should be taken off and clarified. The liquor should never stand in iron ket- tles, as it rusts them. This is a part of the beef that many persons think al- most useless; but by being properly prepared it makes an elegant dish. Wash the flank, and make a dressing as for turkey, and spread over it, first having salted and pep- pered it well, then roll up and tie. Wind the twine round it several times, to keep it in place; then sew in a cloth kept for that purpose. Put a small plate in the pot, and put in the meat; then pour on about six quarts of boiling Boiled Fresh Tongue. Boiled Tlank of Beef. MEATS. - 37 water, and boil gently six hours. When done, remove the cloth, but not the twine until stone cold; then cut into thin slices, and you will have alternate layers of meat and dressing. This is a very nice dish foi breakfast or tea. Boiled Ham. Have a coarse hair brush for cleaning hams, as it is 1 impossible to get them clean by simply washing them. If the ham will not fit in the pot, cut off the knuckles, which will cook in two hours. Cover with cold water, and boil. A ham weighing twelve pounds will require five hours. When cooked, take up and put into a bak- ing pan, to skin. Have a basin of cold water, into which dip the hands; then take the skin between the fingera, and peel as you would an orange. Eoll a cracker and sift it over the ham, then set in the oven thirty minutes. Save the liquor in which it has been boiled, and skim the fat for soap grease. Boiled Leg of Mutton, Take a leg weighing eight pounds, and put into six quarts of boiling water; throw into this half a cup of rice. In a few minutes a scum will rise, which must be skimmed off carefully. Boil one hour and a quar- ter; allow five minutes more for every pound over eight. This time will allow the blood to run, which should always be the case with mutton. Servo with caper sauce. The rice gives it a white lock. Serve with this plain boiled potatoes, turnips, and onions. Save the liquor in which the meat was boiled, for soup. 33 THE APPLEDORE COOK BOOK. Boiled Shoulder of Mutton. Cooked and served the same as the leg. Boiled Leg or Shoulder of L&mb, For a leg or shoulder weighing six pounds, allow an hour and twenty minutes, and for every pound over that allow ten minutes. Serve with drawn butter or mint sauce. Serve with it green peas, potatoes, white turnips. If asparagus or spinage is in season, substi- tute for turnips Save the liquor for soup. Lamb, how- ever, is always nicer roasted. » Boiled Fowl and Pork. Singe, draw out the inwards, being careful to take out the lights and crop. Cut open the gizzard and clean. Wash the fowls and put them, with the hearts, livers, and gizzards, into boiling water, in which about one • pound of pork has been boiling three hours. If they are young and tender, one hour and a quarter will cook one weighing three pounds. If old and tough, they sometimes take three hours. Truss the same as tuikey. Serve with drawn butter. Dish the pork with the fowls. A little rice boiled in the water give them a white ap- pearance. Serve with them mashed turnip, mashed po- tatoes, boiled parsnips or green peas, corn or spinage when in season. Save the liquor for soup. MEATS. 39 Boiled Veal. Take out the bone from a shoulder of veal, and fill the cavity with a dressing made as for poultry; then fasten together with a skewer; wind twine around it, and tie tight. Put this into a kettle with about a pound of lean salt pork, and cover with boiling water. Boil slowly four hours, if it weighs ten pounds. Serve with celery sauce, or with a gravy made with one pint of the liquor in which it has been boiled, thickening with one heaping spoonful of flour, salt, pepper, and a little butter. Serve with boiled potatoes, macaroni and cheese, and horseradish. Save the liquor in which it has been boiled, to use next day in making a pie with what re- mains from .the dinner. Boiled Turkey. Singe and wash the turkey, then rub into it a hand ful of salt; stuff it with a dressing made by directions given under "Dressing for Poultry." Sew up and put into boiling water, enough to cover it. For one weigh- ing ten pounds allow two hours boiling, and fifteen minutes for every added pound. Serve with oyster or celery sauce, mashed potatoes, mashed turnips, boiled parsnips, plain boiled macaroni. Save the liquor for a soup. Sometimes a turkey will be very old and tough, iu which case it will require a longer time to boil; but a little practice and observation will help every house- keeper to understand when to allow more or less time for boiling. Truss the same as for roasting. 40 THE APPLEDORE COOK BOOK. Boast Beef. Meats roasted in a tin kitchen require a longer time to cook than in an oven, but tkey are very much nicer cooked in the former. Wring a clean towel out of cold water, and wipe the meat with it (if possible, never wash beef, as by this means a great deal of juice is lost); then rub into it a handful of salt, and dredge with flour. If cooked in a tin oven, run the spit through it. See that the spit is as near through the middle as possible; if not, it will be difficult to turn - it. Dredge flour into the kitchen, and when brown put in a pint of hot water. Cook a piece of beef weighing eight pounds an hour and twenty minutes if you wish it rare; if not, cook twenty minutes longer. Baste often with pepper, salt, flour, and the water in the bottom of the kitchen, and turn often. Ten minutes before dishing the dinner, turn the gravy into a basin, and skim of all the fal; let it come to a boil, and thicken with one large table-spoonful of flour mixed with cold 'water; season with salt and pepper. Serve with mashed po- tatoes, squash, boiled rice, and pickled beets. When baked in the oven, one hour will be sufficient for a piece weighing. eight pounds. Place a grate in the baking-pan, and upon the grate lay the meat. .Into the par. pour a pint of warm water; watch carefully that the water does not boil away and the gravy become burned. Add but little water at a time, for if there is too much the meat will be steamed instead of roasted, MEATS. 41 and also tho gravy will not become brown. Baste as when roasted in a tin oven. Make the gravy as before directed. Boast Mutton. Take out the first joint from a leg of mutton; ask the butcher to do it when you order it. Wash, and rub into it a handful of salt. Cut in around the bone, so as to mako the cavities as large as possible, and fill with a dressing made in the following manner: Soak in cold water about two quarts of pieces of stale bread. When soft, drain in a cullender; then mix with this half an onion, which has been chopped very fine, one teaspoonful of pepper, one tablespoonful of salt, one egg, butter the size of an egg, and one tablespoonful of summer savory. Fasten together with a skewer, then dredge with salt and flour, and roast the same as beef. For a piece weighing ten pounds allow one hour and a half, and ten minutes for every pound over or under that. Skim all the fat from the gravy; for half a pint allow one tablespoonful of flour to thicken with; season with pepper and salt. Fut one tablespoonful of currant jelly into the gravy tureen, and strain tho gravy upon it. Serve with mashed potatoes, boiled onions, boiled rice or macaroni, mashed turnip, currant jelly. When the tin kitchen is used it will require half an 1 our longer to roast. The shoulder and saddle are cooked in the same way. Always make a dressing for mutton; it spends much better, and the trouble is not much. Omit the egg if you please. When you do not stuff it, cook it in twenty minutes less time. 42 THE APPLEDORE COOK BOOK. Boast Lamb. Take a leg of lamb weighing six, pounds, wash and dredge with salt and flour. Cook one hour if in an oven, one and a quarter if in a tin kitchen. Baste often. Make the gravy the same as for mutton, omit- ting the jelly. Serve with mashed pofatoes, green peas, fried parsnips, or green corn, string beans, sum- mer squash, mint sauce. Never omit the gravy because you have mint sauce. All other parts of the lamb can be roas£ed in the same way. * Eoast Veal. The loin, breast, and fillet are the best parts for roasting; the neck also is good to roast. Wash the veal, and rub into it a good handful of salt. Make a dressing in the following /nanner, and stuff it: Soak about two quarts of stale bread in cold water, chop fine half a pound of clear fat pork. Mix this with the bread and one teaspoonful of pepper, one of salt, one tablespoonful of sweet marjoram, one of s"agc, one egg or two rolled crackers. Take out all the bones possible, and cut slits to make cavities for the dressing; then stuff and skewer securely; dredge with salt, pepper and flour. Have thin slices of salt pork, which lay on the top of the veal. Cook a piece weighing twelve pounds five hours, and baste very often. I should alwaj s roast veal in the oven. Make the gravy as for roast beef, but do nol strain. If possible, always cook a largo piece of veal, MEATS. 43 because so many nice dishes can bo made from cold roast veal. Serve mashed potatoes, spinage, asparagus, fried parsnips, horseradish. Boast Pork. Wash and dredge a sparerib with salt, pepper, sage, and flour; and roast the same as beef. Cook a spare- rib weighing ten pounds three hours, if cooked in a tin kitchen; if in the oven two hours and a half. Dave the oven moderately hot. The chine to be cooked in the same way, allowing one hour longer for a piece weighing the same as a sparerib. Make the gravy as directed for roast beef. Servo potatoes, squash, fried or boiled onions, boiled rice, mashed turnips, apple- sauce. Broiled Beefsteak. Cut the steak about three quarters of an inch thick. Have a clear fire and lay the steak on the gridiron, and dredge lightly with flour. If you desire the steak rare, cook ten minutes; if well done, fifteen. Dish and season with butter, pepper and salt. Serve imme- diately. Never set steak into the oven to keep warm or to melt the butter. The dish must be hot, the but- ter stand in a warm room long enough to soften but do not melt. If for dinner, serve potatoes, either baked or boiled and any other vegetables which you choose. Many persons pound tough steak before cook- ing, but I would not recommend it, as by this mean/ it looses much of its juiciness. 44 THE APPLEDORE COOK BOOK. There arc some families in the country who have 110 means of broiling. The next best thing such persons can do is to heat the frying-pan very hot, and grease with just enough butter to prevent the steak from sticking; then lay the steak in, and cook, and serve as before directed. Fried Beefsteak, For two pounds of steak fry brown four slices of salt pork, then take up the pork and fry the steak in the fat; salt and pepper it. When you dish add a little butter. To the fat remaining in the frying-pan, after the steak has been cooked, add one tablespoonful of dry flour (be sure to have the fat boiling), and stir until it is brown and there are no lumps, then pour in about half a cup of boiling water. Season well with pepper and salt. Serve in a gravy tureen. This is a more economical, but not so healthy a method as broiling. , Beefsteak Smothered in Onions. Fry brown four slices of salt pork; when brown take out the pork, and put in six onions sliced thin. Fry about ten minutes, stirring all the while; then take out all except a thin layer, and upon this lay a slice of steak, then a layer of onions, then steak, and cover thick with onions. Dredge each layer with pepper, salt and flour. Pour over this one cupful of boiling water, and cover tight. Simmer half an hour. When you dish, place the steak in the centre of the dish, 46 THE APPLEDORE COOK BOOK. Fricassee of Beef. Put one pint of water into a frying-pan, and when it comes to a boil, thicken with one heaping spoonful of flour; season with salt, pepper and a little butter. Cut cold roast beef into slices, and put into this giavy, and let them boil five minutes. If there be any cold beef gravy, add it to the other, in which case you will not need quite so much butter. Serve boiled potatoes, tomatoes, boiled rice or macaroni and squash. Mutton Chops., Cut the chops from the loin or the neck; broil as you do beefsteak, and serve in hot dishes. Serve mashed potatoes, stewed tomatoes, boiled onions and boiled rice. Mutton Pie with Tomatoes, Pare and slice six tomatoes; put a layer into a deep pudding dish, then put in a layer of slices of cold mutton, and dredge in flour, salt and pepper. Have the last layer tomatoes, over which sprinkle two rolled crackers. Bake one hour. Serve boiled potatoes, boiled rice, green corn, shelled beans. Mutton Pie, Plain, Take the cold mutton that has remained from a for- mer dinner, cut into thin slices, put into a pudding dish, and season with pepper and salt. Mix two table- MEATS. 47 spoonfuls of flour with cold water, then pour onto this one pint of boiling water, and season with^pepper and salt, then pour this over the meat. Make a paste by rule for plain piecrust, and cover it. Bake one hour. Vegetables the same as for pie, with tomatoes, with the addition of stewed tomatoes. Mutton Fricassee. Mutton fricassee is made the same as beef. Heap the meat in the centre of the' dish, and garnish the sides with boiled rice. Send to the table very hot. Serve mashed potatoes, mashed turnips, baked tomatoes and shelled beans. Haricot of Mutton. Take cold mutton (either boiled or roasted), cut into slices, and lay in a deep sauce-pan, and then put in one fourth of an onion, the same of turnip, and two potatoes, and one carrot, all cut into small pieces. Dredge with flour, salt and pepper. Cover with cold water, and boil slowly one hour; then add two spoon- fuls of flour mixed with cold water, and boil one hour longer. Ilave a dish ready with an edging of mashed potatoes (brown them or not, as you please), and into the centre of the dish turn the haricot. Serve mashed potatoes, boiled rice, mashed turnips and carrots. Minced Mutton. Take all the fat from cold mutton, and then put it into the chopping-tray; dredge well with salt, pepper, 48 THE APPLEDORE COOK BOOK. and flour, and then chop (do not chop it very fine); then put inlo a Banco-pan, and to two pounds of meat allow one cup of boiling water and a spoonful of but- ter. Let it boil gently fifteen minutes, and dish on toast. This is a nice dish for breakfast or dinner. Lamb Chops. Broil fifteen minutes over clear coals. Season with butter, pepper, and salt. Broiled Veal, Cut veal into thin slices, and broil twenty minutes. Season with butter, pepper, and salt. This is the most unsavory method of cooking veal, and I would not recommend it. Fricassee of Veal. Fry eight slices of salt pork brown. Take out the pork and put in thin slices of veal which have been cut irom the leg. Sprinkle with salt and pepper, and fry brown. When all the veal is fried, mix with the boil- ing fat two tablespoonfuls of dry flour; stir until there are no lumps, and the flour is brown; then add two' cups of boiling water, and season with salt and pepper. Lay the veal in this gravy, and simmer fifteen minutes. Dish and pour the gravy over the meat. If for dinner, garnish with boiled rice, and serve plain boiled pota- toes, spinage, and horseradish. i MEATS. 49 Veal Cutlets. Fry brown eight slices of salt pork. Take them up, and add to the fat two large spoonfuls of lard or drip- pings. Ilavc ready thin slices of veal (they are best cut from the leg), dip them in an egg which has beeD well beaten, then into cracker crumbs, and fry a nice brown. Season them, before dipping in the egg and* cracker, with pepper and salt. Serve with the salt pork. If for dinner, serve mashed potatoes, boiled or stewed parnips, and horseradish. Yeal on Toast. Chop the veal as for mutton. Mince and season in the same manner. Use a little more water, and boil fifteen minutes; dish on toast, and garnish with thin slices of lemon. This is a nice dish for either dinner or breakfast. Veal Croquettes, Chop cold veal fine (boiled is the nicest), season with pepper arid salt, and to a quart of veal, after it is chopped, add half a cup of warm water (when chop- ping the veal, dredge in flour as for veal on toast), form this into egg shapes about the size of an egg, and dip into a well-beaten egg, then roll in cracker crumbs, and fry, as you would doughnuts, in hot lard. 60 THE APPLEDORE COOK BOOK. Pork Steak. Cut pork steak quite thin, and sprinkle with salt, pepper, and a little powdered sage. Put a spoonful of drippings or lard in the pan, and lay the pork in it; fry slowly fifteen minutes. Always be sure that the meat is cooked until white at the centre; if it has a pink appearance, it is not done. If for dinner, serve 'boiled potatoes, squash, boiled onions, and apple-sauce. Fried Salt Pork. Cut salt pork into slices a quarter of an inch thick, cut off the rind, and then pour over them boiling water, in which let them stand ten minutes; then turn off the water, and fry until they are brown on both sides. Broiled Salt Pork. Prepare as for fried, and broil ten minutes over clear coals. Salt Pork Fried in Batter. Fry the pork as before directed; dip in batter, a.nd fry in the pork fat, to which should be added two spoon- fuls of drippings or lard. Make the batter in the fol- lowing manner: Mix gradually with one cup of flour, one cup of milk, and then add one well-beaten egg and a little salt. This makes a pleasant change in the KEATS. 51 country, where it is so difficult to get fresh meat. Serve potatoes and any other vegetable that you please. Fried Sausages. Cut the sausages apart and wash them; then lay them in the pan and pour boiling water over them; let them boil two minutes, then turn off the water and prick the sausages with a fork, or they will burst open when they begin to fry. Put a little drippings in the pan with them, and fry twenty minutes. Turn them often that they may be brown on all sides. Cut stale bread into fanciful shapes, fry in the sausage fat, and garnish the dish with it. Brown bread is delicious fried in this way. Serve plain boiled potatoes, squash, mashed turnips, and applesauce. Broiled Sausages. Scald as for fried, and broil as you would any other kind of meat. Sausages that arc kept a long time 'Be- come dry and hard; they are very much improved by covering them with boiling water in which half a tea- spoonful of saleratus has been dissolved, and boiling twenty minutes before frying them. Pigs' Peet Soused, Scrape and wash the pigs' feet. Clean them, cover them with salt and water, and let them stand two days; then turn this water off, and cover again with fresh MEATS. 53 Fried Ham, Cut the ham in very thin slices, and cut off the rind. Have half a spoonful of boiling drippings in the frying- pan, lay the ham in this, and fry quickly eight minutes; it will then be brown and crisp. Where the ham is for dinner, have the slices larger and thicker, and if you do not have eggs with it, fry bread, as directed for saus- ages. Broiled Ham. Cut the ham in thin slices; cut off the rind, and broil over clear coals ten minutes. Butter or not, as you please. When the ham is very salt or hard, slice, and let stand in boiling water ten minutes before frying or broiling. Ham and Eggs. Fry the h-am as before directed, and when the ham is all fried, turn the fat into a basin, and scrape the salt from the frying-pan; turn back the fat, and add to it half a cup of lard. When this comes to a boil, break in your eggs, leaving room to turn them, if you prefer them turned; they look much nicer, however, when they are not turned. If they are not turned, dip up the boiling fat while they are cooking and pour over them; they will cook rare in three minutes, well done in four. Lay them on the slices of ham, and serve. 54 THE APPLEDORE COOK BOOK. Fried Liver. Cut either beef or pork liver into slices about half an inch thick, and pour boiling water over them, in -which let them stand twenty minutes; then drain, and dredge with flour, salt, and pepper. Fry six slices- of pork brown; take them up, and in the fat fry the liver fifteen minutes, Serve the pork with it. Broiled Liver. Prepare as for frying, and broil fifteen minutes over clear coals. Season with butter, salt, and pepper. When for dinner, serve boiled or baked potatoes, squash, and macaroni. Boiled Tripe, Wash a tripe clean (it must be washed in several waters), and boil ten hours. Turn it often, as it is apt to stick to the bottom. After it has boiled seven hours, throw a cupful of salt into the boiler with it. When eaten plain boiled, cut up in squares, and serve with seasoning of salt, pepper, and butter. Broiled Tripe, Cut the tripe after it has become cold, into handsome squares; grease the gridiron, and broil ten minutes. Season with salt, pepper, and butter. Serve on very hot dishes. If you buy tripe, get the honeycomb, as that is the nicest part of it. MEATS. 55 Fried Tripe. Cut into handsome squares, and dredge with salt, popper, and flour, and fry a light brown, in either drip- pings or lard. Soused Tripe. Cut the tripe into squares, and lay them in an earthen pot, and pour over them boiling vinegar enough to cover, in which a blade of mace, a dozen whole cloves, and a stick of cinnamon have been boiled. It will be ready for use in twelve hours, and will keep several weeks. Soused tripe may be either broiled, or fried plain, or in batter. Tripe Fried in Batter. Drain the tripe, and make a batter as for pigs' feet; dip the tripe in this, and fry in hot drippings or lard. Tripe is nice cooked in this manner, either before or after it has been soused. Calf's Head and Pluck. Take out the brains, and lay them in a dish of cold water. Scrape the head and wash, then lay in a tub of cold water two hours; then put into a pot with two gallons of cold water. Tie. the brains in a cloth, and boil with the head. When it comes to a boil, skim care- fully. When it has boiled two hours, put in the heart, 56 THE APPLEDORE COOK BOOK. liver, aDd feet, and boil two hours longer. When you dish, take the bones from the head, and place it in the centre of the dish. Cut some slices from the heart and liver, and place around the head. Split the feet, and lay on the edge of the dish. Serve with brain sauce. To make the brain sauce, braid together the brains, half a teacup of flour, one teaspoonful of pepper, two of salt, one of parsley, one of summer savory. Pour on this one pint and a half of boiling water, and let it boil twenty minutes, then add one cup of butter and the juice of two lemons, and boil five minutes longer. You may omit the herbs if you choose. A piece of salt poik boiled with the head and pluck is an improve- ment, but it is not necessary. The tongue is nice cut in thin slices and served cold. The heart, liver, and head make a nice hash. Save the liquor to make soup, which may be made plain or mock turtle. Hash Made from Calf's Head and Pluck. Chop together parts of the head, liver, and heart, in the proportion of one third each. Season with pepper, salt, a little fresh lemon or a little vinegar. Warm in just enough of the liquor in which it was boiled, to moisten it. Just before dishing stir in a little butter. Serve on toast. Meat Hash. Chop fine any kind of cold meat (before chopping ; MEATS. 57 dredge with salt and pepper. This is always the best manner of seasoning hash, as by this means all parts will be seasoned alike). If you have cold potatoes, chop fine and mix with the meat, if they are hoi, mash. Allow one third meat to two thirds potato. Put this mixture in the' frying-pan with a little water to moisten it, and stir in a spoonful of butter, or, if you have nice beef diippings, use that instead of butter. Heat slowly, stirring often, and when warmed through, cover and let it stand on a moderately hot part of the stove or range twenty minutes. When ready to dish, fold as you would an omelet, and dish. Save all the trimmings and pieces that are left of all kinds of meat, and have a hash once or twice a week. It does not hurt a hash to have different kinds of meat in it. Avoid having a hash (or indeed any other part of your cooking) greasy. It is a great mistake to think that seasoning anything highly with butter improves it; on the contrary, it often ruins it by disguising the natural flavor, and giving you an unhealthy dish. I hav<3 nothing to say against a moderate use of butter in cooking, but I do strongly protest against the immoderate use of it in soups, grav- ies, hashes, stews, and on meats and fish of all kinds. I do not know of one kind of soup that is improved by the addition of butter. Observe, when you let steak stand in the oven or on the hearth a few minutes after buttering, you will find that the butter has become oily, and you have neither the flavor of the meat or butter, but an unpleasant oily 58 THE APPLEDORE COOK BOOK. flavor. I have given only the simplest modes of cooking meats in this department, and many may think, perhaps, that I have been too minute; but I have not forgotten the time when these little hints, as how to put things together, as well as the quantities and kinds to take, would have been of untold value to me; and I know that every day there arc young housekeepers, and young girls who have to work in young housekeepers' kitchens, who need just these little hints to make the simplest dishes what they should be. For soups, poultry, and richer methods of cooking meats, look in the depart- ment for rich cooking. VEGETABLES. Boiled Potatoes. If the potatoes are new, wash clean and put into boiling water; boil thirty minutes, and serve immedi- ately. As they grow older, scrape the skin off before boiling. For old potatoes, have a sharp knife with a thin blade, and pare the potatoes, having the skin as thin as possible. They are very much better if they stand in cold water a few hours before boiling; then put them in boiling water and boil thirty minutes. When they have boiled fifteen minutes, throw in a hand- ful of salt. When done, turn off the water and let them stand on the back part of the range three minutes, then shake them up once and turn into the dish, and send to the table. Mashed Potatoes. Prepare and boil as for plain, and then mash. To two dozen potatoes add one cup of boiling milk and one ppoonful of butter. If they are not salt enough, add a little, more. They should be dished as soon as mashed. Heap them in the dish in an oval form, smooth and in- dent with the knife. 59 60 THE APPLEDORE COOK BOOK. Browned Potatoes. Prepare and mash as for plain mashed potatoes ; then heap them in an oval form on a buttered tin sheet. Smooth with a knife, and then dip the knife in milk and smocth over again, wetting every part with the milk, and place in the oven to brown; they will brown in twenty minutes in a hot oven. I would not recommend browuing potatoes, as the moisture, being baked in, spoils the flavor and renders them clammy. They look handsome made into pear shapes and browned. Baked Potatoes. Be very particular to wash every part of the potato clean, as many persons eat the skin. Put them in a pan (have an old one for this purpose), and bake in a moderate oven fifty minutes. There is such a difference in ovens that each one must learn for herself what the time will be for each ; for some will bake in less time, and some will take much longer than the time designated. Fried Potatoes. Pare and slice thin raw potatoes, and let them stand in cold water several hours ; if in summer, put a piece of ice in the water. Cut the slices lengthwise of the po- tato. Lave ready a basin with boiling drippings or lard, drain the potatoes a minute in the cullender, and drop them into the boiling fat, and fry a light brown; take VEGETABLES. 61 them out with a skimmer, and lay them in a dry cul- lender, which should be placed in a tin pan and set in an open oven. There should be as much fat as for fry- ing doughnuts, and there should not be any more po- tatoes put in at a time than will fry brown and not stick together. Have the basin in which you fry quite deep, as there is danger of the fat boiling over when the po- tatoes arc put in. When you take the potatoes up, dredge a little salt over them. When potatoes are coo'ked in this manner, they will be light and crisp. If they do not get cooked enough at first, they are very much im- proved by dropping them into the fat for one minute, after they have been standing in the oven a while. Pried Boiled Potatoes. Cut the potatoes into slices, and fry in cither pork fat or nice drippings. Have just fat enough in the pan to prevent their sticking, and sprinkle with salt while cook- ing. When these are brown, take them up and put in a little more fat, and fry as before. Potatoes warmed with Pork. Cut about eight slices of pork into pieces about half an inch square, and fry a nice brown. Have ready one dozen cold potatoes cut into slices, and turn them into the pan with the fried pork, and dredge in a little salt and pppper, then stir and cut them into small pieces wftli the knife. When a light brown, serve. 02 THE APPLEDORE COOK BOOK. Potatoes warmed in Gravy. Slice cold potatoes as for frying, and turn them into the frying-pan, and to a dozen potatoes add a pint of cold gravy. Season with pepper and salt, and stir, and cut with a knife, until they are hot and in small pieces. Fricassee of Potatoes. Cut cold boiled potatoes into small squares, and put them in a basin with milk, pepper, and' salt, allowing half a pint of milk to a dozen potatoes. Set the basin into another of hot water, and when it comes to a boil, add a table spoonful' of butter, and set on the stove, and let it boil up once, then serve. Boiled Sweet Potatoes. Wash and boil, with the skins on, forty-five minutes. They are much better baked than boiled, and I would cook them so generally. Baked Sweet Potatoes. Wash and wipe dry, and bake one hour. Do not cook squash when you have sweet potatoes. Boiled Onions. When new and tender, they will boil in one hour; but after the month of October, they will require two \ i VEGETABLES. 63 hours. Put them into water before peeling them, and they will not affect the eyes. Peel of all the dark skin, and put them in hot water, and boil as directed. If you have milk plenty, half an hour before they arc done, turn a quart into the water in which they are boiling. This makes them white, and is said to prevent, in a measure, the disagreeable odor which always follows their being eaten. Boil them in a porcelain kettle. Dish them whole, and season with a little pepper, salt, and butter. Pried Onions. Peel and slice thin ten good-sized onions, and put them in a frying-pan with two spoonfuls of drippings. Fry thirty minutes, turning often. Boiled Squash. Cut the squash in strips, and cut out the soft, stringy part; pare, wash, and cover with boiling water; boil twenty-five minutes, then turn into a cullender for a few minutes, and when all the water is drained off, put it back in the basin with a little salt, pepper, and butter, and mash. Dish the same as mashed potatoes. Baked Squash. Cut the squash in two, take out of all the soft, stringy part; if you need the whole squash for dinner, lay the halves together, and put in a baking-pan (the old one you 64 THE APPLEDORE COOK BOOK. use for baking potates in), and bake forty-five minutes. When done, scrape the squash from the shell, and sea- son, and serve as boiled squash. When you cook but half a squash, lay it with the inside downward. This is a nice way to cook watery squash. Squash is also good steamed. It will take forty-five minutes to steam. Beets. Wash clean, but do not scrape; if you do they will look white when cooked. When young they will cook in two hourB; but old ones will require four or five hours. When done, plunge them into cold water, and the skin will peel off easily. Cut in thin slices, and lay in a flat dish. Pickled Beets. Cut the beets that are left from dinner into thin slices, and lay them in an earthen vessel, and cover with cold vinegar and a few whole cloves. Keep in a cold place. Shelled Beans. Wash in several waters, and put them in a basin with boiling water. Boil one hour. Do not drain them very dry. Season with butter and salt. Baked Beans. Examine and wash one quart of dry beans (the pea bean is the best), and put them in a pan with six quarts VEGETABLES. 65 of cold water; let them soak in this over night. In the morning wash them in another water, and' place them on the fire with six quarts of cold water and a pound of mixed salt pork. If they are the present year's beans, they will cook enough in half an hour; if older, one hour. Drain them and put half in the bean-pot; then gash the pork, and put in the remainder of the beans, one tablespoonful of molasses, and one of salt, and cover with boiling water. Bake ten hours. Watch them care- fully, and do not let them cook dry. String Beans. String and cut into pieces about an inch long; then wash and put into boiling water, and boil one hour. Season with salt and butter. Stewed Beans, Wash and soak over night one quart of beans. (Scar- let runners are the best.) In the morning set them on the fire with six quarts of cold water and one and a half pounds of mixed salt pork. They will cook in four hours, but are better cooked five. Stir them often to prevent burning. Season with pepper before dishing, and if the pork does not season it enough, add a little salt. - Green Peas. Put them into boiling water, and when very young they will cook in twenty minutes; but generally they require thirty. Season with salt and butter. 66 THE APPLEDORE COOK BOOK. Green Corn. Boil twenty-five minutes, if very young and tender. Ab it grows older it requires a longer time. Send to the tablc in a napkin. Boiled Turnips. Peel and cut into slices. If they are to be served in slices, boil with a small piece of pork. Boil the pork three hours, and put in the turnips; if they are- the white turnip, they will cook in forty-five minutes; but if the yellow, they will require two hours. Serve in slices without any seasoning except what they get by being boiled with the pork. For mashed, cook in the same way, omitting the pork, and season with salt, pep- per, and butter. When the white turnip is very watery, it is improved by mashing a. few mealy potatoes with it. Dish as directed for mashed potato. Boiled Parsnips. Scrape very clean, and cut lengthwise into slices. Put them into a stew-pan, and cover with water, and boil one hour. Serve with a Utile drawn butter. Fried Parsnips. Prepare as before directed, and boil half an hour. Let them grow cold, and fry a light brown in pork fat (Never use butter to fry.) They are very nice cooked whole with a piece of pork, as you cook turnips. Thn VEGETABLES. 67 time to eat parsnips is in April and May, and they should be dug fresh when used. Dig a large box full in the fall, and cover them with earth. Use these for soups; they are one of the nicest vegetables that there are for flavoring soups. Boiled Carrots. Prepare, boil, and serve the same as parsnips. Boiled Bice. Wash and pick all the specks from a cup of rice. Let it stand in cold water two hours, and then put it in a deep kettle, with two quarts of water, and boil fast thirty minutes. When it has boiled twenty minutes, throw in a great spoonful of salt. When done, turn into a cullender, and set in the oven a few minutes. When ready to dish, shake lightly and turn into the vegetable dish. Never use a spoon. If these directions are followed, you will have a handsome and healthy vegetable, and every kernel will be separate. The water in which the rice has been boiled makes a nice starch for colored clothes. The southern rice cooks much quicker and is nicer than the Indian rice. If possible, always purchase the former. Another Mode, Wash one cupful of rice and put into a tin basin or pail, with three cupfuls of cold water, and a teaspoon- ful of salt, cover and set in another basin, with hot water. 68 THE APPLEDORE COOK BOOK. place on the fire, and boil thirty minutes. Rice is very healthy, and should be a common dish on the table. Stewed Tomatoes. Pour boiling water over half a peck of ripe tomatoes. Let them stand in it five minutes, and then peel off the skins; cut them into slices, and put in a stew-pan with a little salt, pepper, and a spoonful of sugar. Simmer two hours, stirring often to prevent burning. Two min- utes before dishing stir in one tablespoonful of butter. Canned tomatoes are cooked in the same manner, but do not require more than half an hour to stew. Sliced Tomatoes. Pour boiling water over them, and then peel and slice thin; lay them on small platters, and serve. Let each person season to his own taste. Baked Tomatoes. Scald and peel as directed; have ready an earthen dish, into which lay a layer of tomatoes (whole), then sprinkle with salt, pepper, and cracker crumbs; then another layer of tomatoes, and sprinkle again with salt and pepper. Cut a spoonful of butter into small pieces and lay on the tomatoes, and then cover with cracker crumbs. Bake thirty minutes. VEGETABLES. 69 Asparagus. Cut off the white part, wash and tie in small bunches, and put into a sauce-pan with boiling water enough to cover it, and a handful of salt. When young it will boil in twenty minutes; if not tender, boil thirty. Dish on toast, and season with a little butter. Spillage. Pick carefully and see that there are no weeds or grass in it; then wash in several waters. Put on to boil in boiling water, and boil an hour and a half. When about half done, throw into the water a spoon- ful of salt. When done, drain and put in a dish with a little butter, and cut it several times with a knife. Dish and garnish with slices of hard-boiled egg. You can boil it with a piece of salt pork, and then you will not require the butter and eggs. Cabbage. Cut the stalk and all the loose leaves from the cab- bage; then cut the cabbage into four parts, and wash clean Examine it carefully, as there are worms in it sometimes. Put it in a deep pan, and pour boiling water over it, and let it stand in the shed (that it may not scent the house) half an hour. Boil with a small piece of salt pork two hours, or you can boil it with corned beef, as many persons do; but it has not tho white appearance that it has when boiled with pork. Wher VEGETABLES. 71 Macaroni Boiled. Break up and wash a pint bowl full of macaroni, and put in a shallow basin, and cover with cold water. Set this basin into another of warm water, and place on the fire; after fifteen minutes, add a pint of milk and a teaspoonful. of salt; let it cook ten minutes longer, then add a spoonful of butter, and cook five minutes more, and dish. Be careful not to break the macaroni in dishing. The boiled macaroni which remains from one dinner can be used for the next, by preparing it in the following manner: Butter a shallow dish, and turn the macaroni into it; then grate over it old cheese, and brown. BREAD. Always purchase the best flour; it is much cheaper than the low priced. Keep a largo tin pan or wooden bowl full of sifted flour, and always keep the flour covered. Ilave two quarts, one for dry, and the other for liquid measuring. The old beer measure is the kind to get. If you buy milk, it will not do to con- sider the milkman's quart for any rule in this book. You must always measure with the beer measure. Good bread is the most important branch of cooking. Therefore I hope every housekeeper, who can,not already make good bread, will give particular attention to this branch before attending to cake or pastry of any kind. It seems as if enough had been written and said, in regard to this subject, to awaken every young woman to the importance of it; but it is not so. If a young lady learns to do any kind of cooking, it is cake and pastry, and if she learns to make bread, it is the last thing, instead of the first, to be learned. Now I cer- tainly think that no girl should pass her eighteenth year without a practical knowledge of bread-making, cooking vegetables and plain meats. I have no objec- tions to all the nice fancy cooking, which any one may learn afterwards; but have bread, vegetables, and meats first. When reading a rule for doing anything, it seems 72 BREAD. 73 as if the process were longer and harder than when the rule is very short. But I hope none will feel so because I have gone into all the details, for I feel that it is be- cause of the neglect of the small things that so many fail in cooking, as in everything else. Hop Yeast. Pare and boil one dozen mealy potatoes (they will boil in thirty minutes); as soon as you put the potatoes on to boil, put a handful of hops into another kettle with three quarts of cold water, cover and, boil (watch it that it may not boil over). When the potatoes are boiled, drain and mash fine; then strain the hops through a fine sieve on the potatoes (be sure that the hops are boiling when they are strained on the potatoes), and stir well; then add one half a cup of sugar, one fourth of salt, and one pint of flour; mix this well and strain through a cullender; let it stand until it is milk-warm, then stir in one cup of good yeast, and set it to rise where it will be warm. It will rise in five hours if the yeast is good. You can tell when it is risen by the white foam, which will rise to the top. When risen, put it in a stone jug, and stop tight. It is a good plan to tie the cork down, as it sometimes flies out. Set in the ice chest or on the cellar bottom. Make one third this quantity in summer if your family be small. Hop Yeast, Ho. 2. In the spring and the first of the summer, when potatoes are poor, it is better to make yeast without 74 THE APPLEDORE COOK BOOK. them. Boil one fourth of a cup of hops in one quart of water, and strain it upon a half a pint of flour; stir this well, and add two spoonfuls of sugar and one of salt, then strain through a cullender, and let it become milk-warm, when add one cup of good yeast. You need just as much yeast for one third the quantity made without potatoes, as you would for the whole made with potatoes. Rise and bottle the same as the preceding. Potato Yeast. Pare and boil six good-sized potatoes; when done, mash, and pour on them three pints of boiling water; run this through the cullender, and then stir in one spoonful of sugar and one of salt. When milk-warm, stir in half a cup of yeast. In summer time this will rise in three or four hours. It will not keep as long as hop yeast. Yeast Bread, Take four good-sized potatoes, peel, boil, and mash, and pour on to them one quart of boiling water; strain the whole through a sieve; let this get blood-warm, and then stir into it one cup of yeast, one spoonful of white sugar, one spoonful of salt, and three quarts and a pint of flour. Beat well with a spoon and set in a warm place to rise. (In the summer it will rise in four hours, in winter it will take five.) When well risen, take a pint of flour and put part of it on the kneading-board; then turn the dough upon the board, and put one spoonful of lard BREAD. 75 on it; then knead twenty minutes, using the pint of flour; now put the dough in the pan again, and let it lisc one hour, and then form into loaves. (Do not have over a pint bowl full of dough in a loaf.) Let the loaves rise forty minutes, and bake forty-five minutes. Bread made in this way cannot be excelled; the only objection to it is that you have to bake in the afternoon; but when good bread is wanted, a little extra work should not prevent it being made. Teast Bread, No. 2. Make a hole in the middle of four quarts of flour, into which turn one spoonful of sugar, one of salt, and one cup of yeast; then mix with one pint of cold milk, which has been warmed by the addition of one pint of boiling water, and add one spoonful of lard; knead well, and let it rise over night. In winter, let it begin to rise near the fire the first of the evening, unless your kitchen is very warm. But in summer do not mix until nine, un- less you intend baking before breakfast. In the morning knead again, and make into loaves; let them rise one hour, and bake fifty minutes. If you have not plenty of milk, mix with water, and use one spoonful more of lard. There is a great deal in knowing how to knead; strength is not all, as many suppose. When you put the bread on the board, mix it lightly, and when you begin to knead it, do not press down, but let all your motions be as clastic as possible; knead with the palm of the hand until the dough is a flat cake, then fold, and keep doing 76 THE APPLEDORE COOK BOOK. tin's until the dough is smooth and elastic; twenty min- utes is the time I have given, but many persons can knead the bread in less time, while others will require longer. But practice will teach each one. Milk Yeast Bread. Put into a two-quarts-and-a-pint pail one pint of new milk, and one pint of boiling water; mix with this one tablespoonful of white sugar, one of salt, and three pints of flour. Beat this well together, and cover tight (have a spoon that is so short that you can put the cover on the pail while it is in it, and yet it must be long enough to come nearly to the top.) Set this pail into another pail, or kettle, with water enough to come nearly to the top of it. To get this water the right temperature, take one half cold and one half boiling water; set it where it will keep about the same temperature until risen; watch carefully, and beat the batter as often as once in every half hour until the last hour, when it must not be disturbed. This will rise in about five hours; when it is risen the pail will be full. Do not let it stand one minute after that, as it spoils very quickly. Have in a pan two quarts of flour, make a hole in the middle of it. Dissolve a teaspoon- ful of saleratu3 in a little hot water, and when the batter is risen turn it into the middle of the flour, and turn the saleratus in with it; then knead well, and make into loaves. Set them where they will be Warm, and let them rise forty-five minutes. Bake in a quick oven. It will take nearly a pint of flour to knead the dough on the board. BREAD. 77 Be as particular to measure your flour as you are to measure the milk and water. This bread is not so health- ful as hop yeast bread, and is more difficult to make; but it makes the nicest dry toast and delicious sandwiches. Graham Bread. Take two quarts of Graham (never sift it) and one of flour, half a cup of yeast, one scant spoonful of salt, half a cup of brown sugar, and warm water enough to make a stiff batter, and let it rise. If you rise it over night, be sure to set it in a cool place, as it sours much quicker % than fine flour. It will rise in a warm place in four hours. When risen, mix with it a teaspoonful of salcratus dissolved in warm water, and flour enough to shape it into loaves; put it in the pans, and let it rise thirty- five minutes, and bake slowly an hour and a quarter. Make the loaves very small. Use molasses instead of sugar if the bread is eaten for constipation. Third Bread. Take one quart of flour, one of Indian meal, one of rye, one cup of yeast, one spoonful of salt, half a cup of brown sugar, and nearly a quart of warm water ; mix well together, and let it rise over night. In the morning use flour enough to shape it into loaves, and let it rise in the baking-pans forty-five minutes. Bake one hour and a quarter. Brown Bread. Take one heaping pint bowlful of rye meal, two of Indian, one cup of yeast, one of molasses, one spoonful 78 THE APPLEDORE COOK BOOK. of salt, one teaspoonful saleratus. Mix with warm water, as thick as hasty-pudding. Lard the dish in which it is to be baked, and then turn in the mixture; let it rise two hours, and bake in a slow oven four hours. Brown Bread, No. 2. Very nice. Three cups of Indian meal, three of rye, one half of molasses, one spoonful of salt, one teaspoon- ful of saleratus; wet with one quart and a fourth of milk. Steam five or six hours. This will make enough to fill a two quart pan. Brown Bread, No, 3, Nice. One pint of sour milk, half a cup of molasses, one teaspoonful saleratus, one tablespoonful salt, half In- dian and half rye meal enough to make a stiff batter; lard the baking-tin well, and turn in the mixture. Steam five hours. I will say here that you cannot steam brown bread too much; but do not steam it less than five hours, Baised Biscuit. If the biscuit are for breakfast, take part of the dough of yeast bread No. 2, and mould with the hands very small cakes, place them in a shallow pan, and rise one hour. Bake in a quick oven thirty minutes. Never cut raised biscuit with a cutter; they are enough nicer for being moulded by the hand to pay for the extra labor. When the biscuit are for tea, take part of the dough of BREAD. 79 No. 1, and proceed as directed for breakfast biscuit. When the supper hour is six, do not set your bread until ton, if in summer, but if in winter, half past eight. Begin to make the biscuit two hours before supper-time; by this means you will have plenty of time to rise them. Shape the loaves at the same time, and they can be baked while you are getting supper. Eaised Biscuit, No. 2. Take three quarts of flour and one cup of butter, one of yeast, one spoonful of salt, one of sugar. Melt the butter and mix with a scant quart of warm milk; wet the flour with this, and set in a warm place to rise. When it cracks open it is risen enough. When it is risen, work into it two tcaspoonfuls of saleratus which have been dissolved in half a cup of hot water. You must work it very thoroughly, or the saleratus will not be mixed with every part. Now put the dough into large tin pans or pails (do not have the vessels more than half full, as the dough will rise again), and set them on the ice. This dough will not be fit to use under twelve hours, as it must be chilled through. When you wish to make biscuit, take part of this dough and lay on the paste board, and roll about an inch thick; cut in small cakes, and bake fifteen minutes in a quick oven. Handle the dough as little as possible, and keep very cold until you put it in the oven This is a very nice way to make biscuit where the family have hot bread twice a day, as it will keep five days; but there must be a good ice-chest, and plenty of ice to have it work well. 80 THE APPLEDORE COOK BOOK. White Mountain Eolls. For breakfast. Sixteen cups of flour, one half a cup of while sugar, one cup of butter, one of yeast, the whites of four eggs beaten to a stiff froth, and four cups of boiled milk. Melt the butter,, have the milk blood- warm, and mix the bread; set in a warm place, and rise over night; in the morning shape into long rolls rise one hour, and bake half an hour. Parker House Eolls. Take two quarts of flour, and rub into it a table- spoonful of lard and a little salt; put in a deep bread- pan, and make a hole in the flour, into which pour one pint of cold boiled milk and half a cup of yeast. Cover the pan, and let it stand all night; in the morning stir it up and knead well, and set in a warm place to rise; let it rise to a light sponge (it will rise in an hour a half), then roll it out on the board about half an inch thick; cut with ah oval cutter, and fold about two thirds of it; lay them on tin sheets; let them rise an hour, and then bake in a quick oven fifteen minutes. If you have breakfast at seven, you must be up at four to have them ready. Coffee Eolls. Take twelve cups of flour, one of white sugar, one half of butter or lard, one of yeast, one grated nutmeg, and three eggs. Mix with three large cups of warm milk, and let it rise over night; if well risen in the BREAD. 81 morning, knead and set in a cool place until three o'clock in the afternoon, then shape into long rolls, as you do White Mountain rolls, and let them rise one hour and a half. Bake half an hour in a moderate oven. When done, glaze them with a little milk in which a little brown sugar has been dissolved, and set them back in the oven for two minutes. These are for tea. They are nice, sliced thin, when cold. Brums. Bunns are made the same as coffee rolls, with the addition of two cups of English currants. They are shaped like biscuit, only a little smaller. Soda Biscuit. Take one quart of flour, before it is sifted, and put into the sieve, and with it one teaspoonful of saleratus, two of cream of tartar, one of salt, and one tablespoon- ful of white sugar. Mix all these thoroughly with the flour; then run through the sieve, and then rub in one spoonful of lard or butter. Wet with a little over half a pint of milk. Roll on the board about an inch thick; cut with a biscuit cutter, and bake in a quick oven fifteen minutes. If you have not milk, use a little more butter, and wet with water. Handle as little and make as rapidly as possible. Cream of Tartar Rolls, Take one pint of flour, before it is sifted, put into the sieve with one teaspoonful of cream of tartar, one half of 82 THE APPLEDORE COOK BOOK. saleratus, one half of salt, one of sugar, and mix them together, then run them through the sieve; wet with half a pint of milk. Heat and grease the French roll pan, and put a large spoonful into every compartment; set into a hot oven, and hake fifteen minutes. This quantity will make just one roll pan full. Sour Milk Biscuit. Rub half a spoonful of butter or lard into one quart of flour, and wet it with one quart of sour milk, into which you have previously stirred one teaspoonful of saleratus, which had been dissolved in a little hot water. Use as much more flour as you find necessary to make the dough stiff enough to roll out. Eoll on the board about an inch thick, and cut with a biscuit cutter. Bake in a quick oven. If you use lard for shoitening, add one teaspoonful of salt. Buttermilk Bolls. Take two coffee cups of buttermilk, and stir into it - one teaspoonful of saleratus dissolved in a little hot water, and stir into this about five cups of flour; beat this up lightly, and bake in French roll pans, the same as cream of tartar rolls. These are very nice. This will make two roll pans full. Graham Bolls, Take two coffee cups of sour milk, and stir into it ono teaspoonful of saleratus, one of salt, half a cup of sugar, BREAD. 83 two eggs, one cup of flour, and Graham enough to make a stiff batter. Bake the same as cream of tartar rolls, allowing ten minutes longer. Graham Bolls, No. 2. Take one cup of ice water, half a teaspoonful of salt, and Graham enough to make a thick batter; beat this lightly, and bake in French roll pans in a quick oven. This makes one pan full. Corn Bolls. Corn rolls are made the same as Graham, using In- dian meal instead of Graham. Corn Cake. Three teacups of Indian meal, one teaspoonful of salt, one tablespoonful of sugar, one of butter; wet this with boiling water, and then beat in one egg; spread half an inch deep on buttered tin sheets, and bake brown in a quick oven. This is delicious. Corn Cake, No. 2, Three teacupfuls of Indian meal, one of flour, one teaspoonful of salt, one tablespoonful of sugar, and one of yeast. Mix this with cold water enough to make a thin batter, let it rise -over night, and in the morning add one teaspoonful of saleratus and one tablespoonful of melted butter. Bake in round tin plates in a quick oven. 84 THE APPLEDORE COOK BOOK. Corn Cake, No. 3. One pint of new milk, one pint of Indian meal, one pint of flour, half a cup of sugar, three eggs, one tea- spoonful of salcratus, two of cream of tartar, salt. Meas- ure the meal and flour after they have been sifted, and put into the sieve with the saleratus, cream of tartar, sugar, and salt. Mix well together and sift. Break the eggs into the pan in which you intend mixing the com cake, and beat light; then turn in the milk and stir in the meal. Bake in tin plates in a quick oven. Corn Cake, No. 4. One pint of Indian meal, one handful of flour, half a cup of rice (measured before it is boiled) boiled soft, one quart of new milk, and a spoonful of salt. Boil the rice as directed for a vegetable, and drain dry (it may be boiled the night previous if you choose), and turn it into the milk; set the milk on in hot water, and let it boil, and when boiling, pour it on the meal and flour. Beat the eggs well and stir into the mixture. Turn it an inch deep into buttered pans, and bake thir- ty-five minutes. This can be made with or without the rice. Eye Drop Cakes. Three well-beaten eggs, one pint of new milk, one cup of flour, one teaspoonful of salt, one tablespoonful of sugar, and rye enough to make a stiff batter; half BREAD. 85 fill earthen cups, put them in an old pan (the one you use for baking potatoes), set in the oven, and bake one hour. Flour Drop Cakes. Flour drop cakes are made the same as rye, only do not have the batter so thick. Flour Drop Cakes, Bfo. 2. One pint of new milk, four eggs, two tablespoonfuls of sugar, half a cup of butter, and four and a half of , flour. Beat the eggs to a froth, melt the butter and turn upon the eggs with the milk and sugar; then stir in the flour, and bake in earthen cups one hour. Graham Drop Cakes. Graham drop cakes are made the same as rye, with the addition of half a cup of sugar. Muffins. One quart of milk, one cup of yeast, nine cups of flour, butter the size of a walnut, and four eggs. Make a batter with the milk, butter, yeast, and flour; beat the eggs and stir in; set in a warm place, and let it rise four hours, and then bake in buttered muffin rings, or fry on the griddle in rings. 86 THE APPLEDORE COOK BOOK. Muffins, No. 2. One pint of milk, one cup of sugar, five cups of flour, one lu -.spoonful of saleratus, two of cream of tartar, two eggs, :nd butter the size of an egg. Beat the butter and sugar together, and then add the eggs well beaten; with this mix the milk, and then beat in the flour in which the saleratus and cream of tartar have been mixed. Bake in buttered muffin rings in a quick oven. Griddle Cakes. Sour Milk or Buttermilk Cakes. Two coffee cups of sour milk or buttermilk, one tea- spoonful of saleratus dissolved in a little hot water, and flour enough to pour. Grease the griddle with a piece of fat salt pork, and fry-the cakes a light brown. Bice Cakes. Make with sour milk, as directed above, and add two well-beaten eggs, one cup of boiled rice, and one tea- Bpoonful of salt. They require a longer time to fry than the plain do, but are very nice. Indian Cakes. Make as the first, using half flour and half Indian meal, and one teaspoonful of salt. These require a longer time to fry than when made with all flour. BREAD. 87 Corn Dodgers. Take three teacups of Indian meal, one teaspoonful of salt, one tablespoonful of sugar, and pour on boiling water enough to wet it; then make into small flat cakes about an inch thick, and fry in boiling fat until brown. They will fry in fifteen or twenty minutes. To be eaten very hot. Bread Cakes. Take stale bread and soak it in milk; when soft, run it through a cullender. To one quart of this add one teaspoonful of saleratus, two eggs, one cup of flour, one teaspoonful of salt, two tablespoonfuls of sugar, and half a nutmeg. These also take some time to cook. The eggs may be omitted if you choose, but you must then use half a cup more of flour. Buckwheat Cakes. One pint of warm water, half a cup of yeast, one tea- spoonful of salt, half a cup of Indian meal, two table- spoonfuls of molasses, and buckwheat enough to make a thin batter; let this rise over night; in the morning sift in one teaspoonful of saleratus, and fry. If you have them every morning, save a little of the batter to rise them with, instead of using fresh yeast every time. The Indian meal may be omitted if you prefer them without; in this case use a little more buckwheat. They may be made with sour milk, as the flour are PLAIN GAKE. Tea Cake. One spoonful of butter,. one cup of sugar, one of milk, one teaspoonful of saleratus, two of cream of tar- tar, and one pint of flour. Beat the sugar and butter together, and then the two eggs; next stir the milk with them, and then stir in the flour in which the sal- eratus and cream of tartar have been thoroughly mixed. Turn it, about an inch deep, into shallow pans, and bake in a quick oven. To be eaten warm. Berry Cake. Make the same as tea cake, only measure the pint of flour before it is sifted, and stir in one pint of blue berries. Plain Cup Cake. Half a cup of butter, one of sugar, three of flour, one of milk, three eggs, one teaspoonful of saleratus, two of cream of tartar, and lemon or nutmeg to taste. Beat the butter light, then add the sugar gradually, beating all the time until it is a cream, and then add the eggs, which have been beaten light, and the milk; mix all 89 90 THE APPLEDORE COOK BOOK. these well together, and then stir in the flour, in which the saleratus and cream of .tartar have been mixed. Flavor and bake either in loaves or sheets; when done, the place on top where it has cracked open will look well done. If baked in loaves, it will take forty min- utes; in sheets, twenty. This quantity will make two small loaves. Bicher Cup Cake. One cup of butter, two of sugar, one of milk, four of flour, one teaspoonful of cream of tartar, half of sal- eratus, four eggs, and a nutmeg. Put together as di- rected for plain cup cake. This will make two large loaves. Bake in a moderate oven fifty minutes, or more. Railroad Cake. One cup of sugar, one half of milk, one and a half of flour, two tablespoonfuls of butter, two eggs, one teaspoonful of cream of tartar, and one half of saleratus. Flavor with lemon, and bake in thin sheets. Put to- gether as directed for plain cup cake. Cream Cake. Very nice. Beat to a froth one cup of sugar and three eggs, and on this pour one cup of sweet cream; then stir in one and a half cups of flour in which cne teaspoonful of saleratus and two of cream of tartar are PLAIN CAKE. 91 thoroughly mixed. Flavor with lemon, and pour into shallow pans Bake, in a rather quick oven, thirty minutes. Feather Cake, One cup of sugar, one of milk, two scant cups of flour, one egg, one tablespoonful of butter, half a tea- spoonful of saleratus, one of cream of tartar, and flavor to taste. Soften (but do not mell) the butter, and beat it with the sugar and egg; then add the milk, and then the flour mixed with the saleratus and cream of tartar. Bake in shallow pans in a quick oven. Sponge Cake. Three eggs, one and a half cups of sugar, two of flour, one half of cold water, one teaspoonful of cream of tartar, one half of saleratus. Beat the sugar and eggs together, and add the water when they are light, then the flour, in which mix the saleratus and cream of tar- tar. Flavor with lemon, and bake in a quick oven. Sponge Cake, Ho. 2, One cup of sugar, three eggs, one cup of flour, one teaspoonful of cream of tartar, and half of saleratus. Beat sugar and eggs together, and then beat in the flour in which the saleratus is mixed. Flavor with lemon, and bake in sheets in a quick oven. PLAIN CAKE. 93 Eich Molasses Gingerbread. Two cups of molasses, two of milk, one of melted butter, two and a half teaspoonfuls of saleratus, three eggs, one tablespoonful of ginger, and one nutmeg, one cup of sugar, and eight cups of flour. Beat molasses, butter, sugar, and eggs together; then dissolve the sal- eratus in the milk, and add it with flour, ginger, and nutmeg; beat up well, and pour about two inches deep into pans, and bake half an hour. This will keep well, but being nearly as expensive as cup cake, I would rather make it plainer and oftener. Soft Molasses Gingerbread, No. 2. One cup of molasses, one teaspoonful of saleratus, one of ginger, one tablespoonful of butter or lard, a pinch of salt, if you use lard. Stir this together, and then pour on one half a cup of boiling water, one pint of flour. Bake about one inch deep in a sheet. This is very nice if pains are taken to have the water boiling, and to beat it well when the flour is added. Soft Molasses Gingerbread, Mo, 3. One cup of molasses, one of sugar, one of sour milk, one tablespoonful of ginger, half of saleratus, one egg, • and flour enough to make a thick batter. Bake about one inch deep in a tin sheet. 94 THE APPLEDORE COOK BOOK. Hard Molasses Gingerbread. One pint of molasses, half a cup of lard or butter, (half a tablespoonful of salt when you use lard), one tablespoonful of ginger, one of saleratus; beat all this together, and when well mixed add half a pint of colct water, and flour enough to roll. Roll this very thin and cut in strips about three inches wide and six long, with a jagging-iron, and bake in a quick oven until brown. When you take them from the oven, lay them on a sieve to cool, and when cold, put them in a tin box that can be covered tight; keep this in a dry closet, and they will keep nice and crispy for a month. Hard Sugar Gingerbread. One cup of butter, two of sugar, one of sour milk, two eggs, one tablespoonful of ginger, one teaspoonful of saleratus, and flour enough to roll. Beat the sugar and butter to a cream, then beat in the eggs,; add the ginger and sour milk in which the saleratus is dissolved, and then the flour. Roll about half an inch thick; cut, bake, and keep the same as directed for hard molasses gingerbread. Ginger Snaps. One cup of molasses, one of butter, one of sugar, one tablespoonful of ginger, and two eggs. Put the molas- ses and butter in a tin pan, and set one the fire; when it boils up, take off, and add the sugar and ginger. PLAIN CAKE. 9o When they are well mixed, add the eggs, which have been well beaten, and then flour enough to roll. Put a Emall piece at a time on the board, and roll as thin as the blade of a knife; cut into round cakes, and bake in a quick oven until they are a dark brown. Cool, and keep in a tin box, the same as hard gingerbread. Molasses Cookies. One cup of molasses, one of brown sugar, one of lard, one half of boiling water, one spoonful of ginger, one of saleratus, one of salt, and flour enough to roll. Beat sugar, lard, molasses, saleratus, and ginger to- gether; then pour on the boiling water, and'mix in the flour. Eoll about three quarters of an inch thick, and cut with a round cutter. Bake in a quick oven. Yinegar Cookies. Two cups of molasses, one of butter or lard, two eggs, two tablespoonfuls of vinegar, one of ginger, one of sal- eratus, and flour enough to roll. Roll about half an inch thick, cut into round cakes, and bake in a quick oven. Sugar Cookies. One cup of sugar, half a cup of butter, one cup of milk, two eggs, half a nutmeg, one teaspoonful saleratus, and flour enough to roll. Beat sugar and butter to a cream, then add the eggs, well beaten, dissolve the sal- eratus in the milk, and stir that in, then the flour. 9G THE APPLEDORE COOK BOOK. Jumbles. Three cups of sugar, two of butter, three eggs, one teaspoonful of saleratus, four tablespoonfuls of sour cream, and flour enough to roll. Beat sugar and butter to a cream, then add the eggs, which are well beaten, then the sour cream in which the saleratus is dissolved. Flavor with anything you please. Cut with an oval cutter. If you have a cutter that takes a piece out of the centre, use that. When you roll them, sift over the dough, before you cut it, granulated sugar, and then roll the pin lightly over it. This is a much better way than to sift the sugar on after the cakes are put in the pan, for when sifted in the pan it burns on it, and spoils the looks of the pan and cakes. Great care must be taken in baking all kinds of cakes which you roll on the board, as they burn very quickly; and again, if they arc not baked enough, they will not be nice, keep well, or be healthful. Where there are children, this is the most economical way to make cake, but takes more time; and also in families where they do not care for cake, they are nice to keep in case of un- expected company. Plain Doughnuts. One pint of flour, half a cup of sugar, one spoonful of butter, one teaspoonful of cream of tartar, one half of saleratus, half a nutmeg, and milk enough to wet and roll. Soften the butter and mix with the milk (about one cupful); mix the sugar, saleratus, cream of tartar, PLAIN CAKE. 97 and the nutmeg with the flour, and stir into the butter and milk. After beating well with the spoon, put on the board, roll about an inch thick, and cut in any shape you please. Have ready boiling lard or drippings, and fry until done, which will be in about eight minutes. The addition of two eggs is an improvement, but not necessary. When you have finished frying, cut a pota- to in slices and put in the fat to clarify it, then set the kettle one side until it settles, then strain into an earthen pot (keep one on purpose for this), and set in a cool place. The sediments which remain in the bot- tom put in the soap-grease. Many persons fry dough- nuts in the common frying-pan, but there is not depth enough to it. It is much better, if you have not an iron kettle that is deep enough, to use a tin basin. Eaised Doughnuts. One cup of sweet milk, one spoonful of butter, four of yeast, four of sugar, half a nutmeg, and flour to make a stiff batter; let this rise over night. In the morning roll out, cut in stn'ps, with a jagging-irou, about four inches long and two wide, and fry. Common raised dough makes very nice ones to be eaten as soon as "ried, either for breakfast or tea. Doughnuts should not be eaten before November or after April; indeed, they are not very healthful to eat at any time. Keep covered in a stone pot in the cellar. 100 THE APPLEDORE COOK BOOK. Corn Starch Pudding. One quart of milk, six tablespoonfuls of corn starch, three eggs, one tcaspoonful of salt Put the milk in a basin, and set the basin into a kettle with boiling water, and when it comes to a boil stir in the corn starch and eggs, which prepare in the following manner: Wet the corn starch with one cup of cold milk, and then stir into it the eggs which are well beaten. After the starch is added to the boiling milk it will cook in three minutes: beat well to make smooth. Serve with sugar and cream or wine sauce. Never add the eggs after the starch has been stirred into the boiling milk; if you do the egg will be in spots in it. Quaking Pudding. Take as much stale bread as will fill a quart basin after it is cut; now butter well a tin mould or pail that will cover tight, and put in a layer of bread; then strew in a few raisins, and then bread, and so on until the bread is all used (the bread must be cut very thin). Make a cus- tard of three pints of milk and six eggs, and season with salt and nutmeg; turn this on the bread, and set away in a cool place two hours, and then set in a steamer and steam three. Serve with wine sauce. This may be boiled in a pudding-cloth. When boiled, prepare the same as for steaming, omitting the buttering of the dish, and let it soak two hours and a half, then turn into the pudding-cloth, tie tight, and boil two hours and a half. 102 THE APPLEDORE COOK BOOK. quart of berries Beat the sugar and butter to a cream and add the eggs well beaten; then the sour' milk, in -which the saleratus is dissolved, and then the flour, and lastly the berries. Wring the pudding-cloth out of boiling water and spread it in a deep dish; then turn the batter in and tic. Have ready a kettle of boiling water, and drop the pudding into it; turn the pudding often, and boil three hours. Serve with vine- gar or wine sauce. This can be steamed also. Allow half an hour longer to cook, when steamed. - Plain Whortleberry Pudding, One pint of flour, one egg, half a pint of sweet milk, one teaspoonful of cream tartar, half of saleratus, and a quart of berries. Beat the egg to a froth and mix with the milk; then stir in the flour, in which the saleratus and cream tartar arc thoroughly mixed; then the berries. Boil and serve as directed above. Boiled Apple Pudding. Pare, boil, and mash six good-sized mealy potatoes, and turn on them half a pint of boiling milk, then stir in a teaspoonful of salt and a tablespoonful of butter; set in a cool place, and stir until about blood warm; then stir in flour enough to roll, and roll about an inch thick. Ilave a two-quart basinful of apples, which are pared, cored, and quartered; spread these on the paste and grate a lit- tle nutmeg over them; then roll up the paste, and boil as PUDDINGS. 103 directed for berry pudding, and serve with either maple sirup, wine, or vinegar sauce. This can be steamed, allowing four hours for it to cook. Boiled Batter Pudding. Take one cup of flour, and add to it gradually one quart of sweet milk; then stir in one teaspoonful of salt and six well-beaten eggs. Turn this into the pud- ding-clolh, and tie tight, leaving room for it to swell one third. Boil two hours. Serve with wine sauce. Great care must be taken in boiling puddings to have the water boiling when you put the pudding in, and to keep it boiling all the time. Steaming is the safer way, and I would always steam rather than boil, if I had the convenience. When boiling, always keep a kettle of boiling water to fill up, as it boils away from the pud- ding For a pudding-cloth get three quarters of a yard of drilling. Keep an old saucer to put in the bottom of the kettle, in which you boil the pudding, to prevent its being burned. When you are ready to dish the pudding, have a pan of cold water, into which plunge it imme- diately upon taking it from the kettle (but do not let it stand in cold water one second); then put it in a deep dish, and untie the string; open the cloth and turn the pudding-dish on it; then lift the pudding up by moans of the cloth, and turn over. You will thus preserve the shape of the pudding. Batter puddings aro very difficult to make, and I would not advise a young cook to try them at first. PUDDINGS. 10.5 paste with one pint of flour, one teaspoon of cream tar- tar, one half of saleratus, and a little milk; roll this large enough to fit into the kettle, and when the mix- ture begins to boil, put the paste in, cover tight, and boil gently twenty minutes. To be eaten without sauce. This is very nice when the apples are tart and it is made well Apple Charlotte. Butter a-brown earthen dish, and place around the sides slices of bread which have been cut about an inch thick, soaked in cold water, and buttered; fill the dish with sliced apples, and grate over them one nutmeg; strew on one cup of sugar, and then pour on one cup of water; this will carry the sugar through the apple. Cover the apple with slices of soaked and buttered bread, then cover the whole with a large plate, and bake in a very moderate oven four hours. Remove from the oven half an hour before time to dish, and set where it will be cooling. When ready to dish, loosen gently round the , edges with a knife, lay the dish in which you intend serving it on the one in which it was baked, turn the dishes over, and lift the pudding-dish off. This is a very handsome dish. Serve with sugar and cream or plain. Apple and Sago Pudding. Wash half a cup of sago, and set on the fire with three pints of cold water; simmer two hours; then stir in one cup of white sugar, one teaspoonful of salt, and 106 THE APPLEDORE COOK BOOK. one of the extract of lemon. Ilave ready a deep pud- ding-dish, in which, after it has been well buttered, put as many pared and cored apples as will stand in the dish; turn over them the sago, and bake one hour in a moderate oven. Serve with sugar and cream. Tapioca and Apple Pudding. Prepare the tapioca as directed for sago. Pare and quarter ten tart apples, and when the tapioca is cooked stir them into it, turn them into a buttered puddiug-dish, and bake one hour and a quarter. Remove the pudding from the oven half an hour before it is served, or it will be thin. Serve with sugar and cream. Boiled Tapioca Pudding- Wash one cup of tapioca, and soak it one hour in one pint of cold water, then stir in one quart of milk and two teaspoonfuls of salt; set the basin into another of hot water, and set on the fire; cook one hour and a half. Serve with sugar and cream. Baked Tapioca Pudding. Prepare the tapioca as before directed, allowing one pint more of milk for the same quantity of tapioca. Beat together one cup of sugar and four eggs; stir this into the tapioca, and flavor with lemon or nutmeg. Bake in a buttered dish half an hour. Serve without sauce, or omit the sugar and serve with wine sauce. PUDDINGS. 107 Custard Pudding. Boat together three tablespoonfuls of sugar and four oggs; stir this into one quart of milk, with one tea- spoonful of salt; flavor with nutmeg or lemon. Bake until firm in the centre; this you tell by inserting the handle of a teaspoon. Do not let the oven get hot enough to boil it. Baked Indian Pudding, Three tablespoonfuls of Indian meal, one cup of mo- lasses, two quarts of milk, two eggs, butter half the size of an egg, one tablespoonful of ginger, two teaspoon- fuls of salt; boil one quart of the milk, and pour it boiling on the meal, then turn in the molasses, and next the cold milk, butter, ginger, salt, and eggs. Bake five hours in a moderate oven. Serve with cream. The eggs and ginger may be omitted if you choose. Cottage Padding. One spoonful of butter, one cup of sugar, one cup of milk, one pint of flour, two eggs, one teaspoonful of saleratus, two of cream of tartar. Soften the butter, and then beat to a froth with the sugar and eggs; then add the milk, and lastly the flour, in which the saleratus and cream of tartar are thoroughly mixed. Flavor with lemon, and bake in two shallow pudding-dishes half an 103 THE ArPLEDORE COOK BOOK. V hour, in a moderate oven. Servie with lemon sauce. The pudding is improved by sifting sugar over it, before baking. Sponge Pudding. , Beat to a froth three eggs and one cup of sugar; stii into this half a cup of cold water, and then two cups of flour in which are mixed one teaspoonful of saleratus and two of cream of tartar. Flavor with lemon, and bake in two shallow dishes. When baked frost with frosting No. 2, and let it stand in a warm place ten minutes, then send to the table with lemon sauce. Bake twenty-five minutes. Italian Fritters. Cut stale bread into slices an inch thick, and soak them in a custard made with two eggs and a pint of milk; then fry a light brown in boiling lard (have as much lard in the pan as you would for doughnuts), and serve with either wine sauce No. 2 or cider sauce. Have the dishes very hot. I have here given rules for twenty-three plain pud- dings, and if anything richer is desired, it will be found in Fart Second. PIES. Plain Pie Crust. Into one quart of flour rub a large spoonf i of salt and half a cup of lard, and then wet with ice-water enough to make a soft paste; roll this on tin board un- til it is about half an inch thick, then spread on half a cup of washed butter, dredge with flour, an more; when it curdles, strain. Sour Milk Whey. To one cup of boiling sweet milk, and one cup of sour milk, and strain. A Good Drink for the Lungs. Wash clean a few pieces of Irish moss; put it in a pitcher, and pour over it two cups of boiling water. Set where it will keep at the boiling point, but not boil for two hours. Strain, and squeeze into it the juice of one lemon. Sweeten to taste. If the patient cannot take lemon, flavor with wine, vanilla, or nutmeg. Another Drink. Beat lightly one egg and one spoonful of sugar. Stir into this one cup of new milk, half a wineglass of wine, and a little nutmeg. This is nice without the wine. 160 THE APPLEDORE COOK BOOK. Another Drink. Upon one teaspoonful of slippery-elm, pour one cup of boiling water, strain, and season as Irish moss. Lemonade. The juice of one lemon and one spoonful of sugar. Pour on this one cup of boiling water, and set away to cool. Another Beef Tea. Cut a pound of lean beef (the round is the best) into dice. Put into a sauce-pan, with a teaspoonful of salt, one of flour, and one fourth of pepper. Pour on this a large pint of cold water. Let it stand an hour or two, then put on the fire; bring slowly to a boil, and boil slowly an hour. If it has boiled away too much, add a little hot water; but this rather hurts it. Skim off care- fully every particle of fat. This tea is more palatable than the other, and can be taken by those not extremely sick. Sack Posset. Pound one Boston cracker, or one soda biscuit. Put it in a pint of cold milk; set on the fire, and simmer fifteen minutes. Beat together one egg, one wineglass of wine, a little sugar, salt, and nutmeg. Turn this into the simmering milk, stirring constantly; boil up once, and take from the fire immediately. DESSERTS. Charlotte Eusse, Cut stale sponge cake into slices about half an inch thick, and line three moulds with it, having a space of half an inch between each slice; set the moulds where they will not be disturbed until the filling is ready. New take a deep tin pan and fill about one third full of either snow or pounded ice, and into this set another pan that will hold at least four quarts. Into a deep bowl or pail, put one pint and a half ef cream (if the cream is thick take one pint of cream and half a pint of milk), whip the cream to a froth, and when the bowl is full, skim the froth into the pan which is setting on the ice; keep on doing this until the cream is all froth; now with the spoon draw the froth to one side, and you shall find that there is some of the cream which has.gone back to milk; turn this into the bowl again, and whip as before ; when the cream is all whipped, stir into it two thirds of a cup of powdered sugar, one teaspoonful of vanilla, and half a box of gela- tine, which has been soaked in cold water, enough to cover it, one hour, and then dissolved in boiling water enough to dissolve it, which will be nearly half a cupful; stir all this from the bottom of the pan until it begins to groy stiff; then fill the moulds, and set them on the ice in the pan for one hour, or until they are sent to the table. 161 DESSERTS. 163 Lemon Cream. The grated rind of one and the juire of two lemons, a pint of water, one pint of sugar, six eggs. Beat the whites of the eggs and the lemon together, then add the water: let this stand one hour; then stir in the pint of sugar and the yolks of the six eggs, and place over a gentle fire, until it thickens. Slir continually. When it is thick,-set one side until it is cool enough to turn into glasses; then fill the glasses, and set where tLey will get very cold. Velvet Cream, Make the same as Charlotte Russe, omitting the cake and vanilla, and flavoring with half a wineglass of wine. Shape in blanc mange moulds. Italian Cream, Make the same as Charlotte Russe, omitting the cake, and adding five well beaten eggs. Shape in blanc-mange moulds. Chocolate Cream. Soak one box of gelatine in cold water enough to cover it one hour. Put one quart of rich milk into a tin pail, and set in a kettle with hot water to boil. Scrape two ounces of French chocolate, and mix with eight spoonfuls of sugar; wet this with two spoonfuls of the boiling milk, and rub with the bowl of the spoon until a smooth paste, then stir into the boiling milk; now stir in the gelatine, and then stir in the yolks of 1G6 THK APPLEDORE COOK BOOK. and cut it up in small squares, and fill wineglasses with it. Put half of each kind on a plate. Wine jelly may be colored a bright pink by using cochineal; yellow, by using tincture of saffron, and green, by using the juice of spinage; but I would not recommond the use of any coloring Soft Custard. Put one quart of new milk into a tin pail, and set the pail into a kettle with boiling water, and sweeten with one cup of sugar. Beat well the yolks of ten, and the whites of four eggs, and mix with them half a cup of cold milk. When the milk comes to a boil, strain the eggs into it and stir two minutes; then take off and turn into a pitcher; set the pitcher in ice water, and stir until cool. Flavor with vanilla. Serve in glasses. Almond Custard. Almond custard made in the same way, using the yolks of fourteen eggs and no whites, and flavor with one teaspoonful of bitter almond. Snowball Custard. Snowball custards are made the same as soft. Beat the whites of six eggs to a stiff froth, and drop into clear boiling water; boil two minutes, and skim out; let it drain, and when the custard is put in glasses heap this on top. They make the dish look very handsome. DESSERTS. 167 Chocolate Custard. Set one quart of milk on to boil as before directed. Scrape with a knife one ounce of nice chocolate, and mix with one heaping cup of sugar; wet this with two spoonfuls of boiling milk; work this into a paste with the back of the spoon, and stir into the boiling milk, and then stir in six well-beaten eggs; stir three min- utes, and then strain. Set in cold water and stir oc- casionally, until cold, then stir in two teaspoons of vanilla. Serve in glasses. Coffee Custard. Tic one cup of ground coffee in a piece of muslin, and put on to boil with one quart of milk; let it boil ten minutes after the milk comes to a boil; then take out and stir in one heaping cup of sugar, and the whites of four and the yolks of eight eggs; stir two minutes and strain; set in cold water, and stir occasionally until cool. Serve in glass. All custards are improved by a very little salt. Steamed Custards. Make the same as for baked, and steam until they are firm in the centre. Baked Custards. One quart of milk, five eggs, two thirds of a cup of sugar, one teaspoonful of salt. Fill the cups, and grate DESSERTS. 169 Trifle Cut stale cake into slices, and spread preserves be tween them; lay in a deep glass dish, and heap the dish full of whipped cream. Wine Whips. Into a pint of cream, stir half a cup of sugar, half a glass of wine, and a lump of ice; wnip to a froth, and fill the glasses. Pruit Whips. Fill the glasses one third full of any kind of preserved berries or jelly, and then fill up with whipped cream. Mock Sherbet. Fill a six quart pan with new-fallen snow; grate the rind and squeeze the juice of six lemons into it, and then stir in four cups of sugar. Serve immediately. This can also be made with currant jelly. Cream Cakes. One pint of boiling water, one cup of butter, one quart of flour, and the yolks of eight and the whites of ten eggs. Put the water and butter in a flat sauce-pan, and when it boils up, stir in all the flour at onco; keep over the fire, and beat well for five minutes; then when cold break the eggs into a bowl, but do not beat; turn about 170 THE APPLEDORE COOK BOOK. three at a time on the paste, and beat all together half an hour. When light, drop on tin sheets. Have half a spoonful in a cake, and drop about two inches apart. Bake forty minutes in a rather quick oven. When baked, cut open at the sides with a small sharp pointed kuile, and fill with a cream made as for cream pies. These are very nice glazed with chocolate and filled with raspberry or strawberry preserves. Sponge Drops. Beat to a froth three eggs and one teacup of sugar ; stir into this one heaping coffee cup of flour, in which- one teaspoonful of cream of tartar and half of saleratus are thoroughly mixed. Flavor with lemon. Butter tin sheets with washed butter (lard or salt butter will make them taste bad), and drop in teaspoonfuls about three inches apart. Bake instantly in a very quick oven. Watch very closely, as they will burn easily. Serve with ice cream. Kisses. Beat to a stiff froth the whites of two eggs, and beat into them, very gradually, two teacups of powdered sugar and two tablespoonfuls of corn starch. Flavor with lemon. Butter tin sheets with washed butter, and then cover with letter paper; drop on this the mixture in teaspoonfuls, and about two inches apart. Bake fifteen minutes in a warm oven, but be sure that it is not warm enough to brown 172 THE APPLEDORE COOK BOOK. Directions for Freezing, Set the freezer in the centre of the tub; bo sure that everything is in place, or it will not work when you get it packed. Dave the ice chopped fine, and put in a layer about three inches deep, then a layer of coarse salt about an inch deep, and. then the ice, and so on, until the tub is full, having the ice last. Use about one third salt, and two thirds ice. It must be packed very solid. After the cream has been put in, and you have turned it ten minutes, pack again, and be sure to get it solid. When the water is trouble- some, let off some, but not all. Stop the hole imme- diately, and pack to fill the space that was occupied by the water, as the mixture will not freeze until all air is excluded. Beat one way until you can no longer turn the beater. Now carefully brush the ice and salt from the cover and take out the beater; cover again and put a cork in the cover. Now pack again with ice and salt. Cover the whole with a piece of old carpet, and let it stand a few hours. Or if you wish to put it in moulds, fill them as eoon as you take out the beater; pack them down well, or they will not look smooth when taken out. If you use an old-fashioned freezer, you must have a long iron spoon to beat it with, and a long knife to cut it from the sides with. Turn the freezer with the hands; take off the cover every fifteen minutes. Scrape the cream from the sides, and then beat, as you would cake, for ten minutes. DESSERTS. 173 When hard, light, and smooth, cover as before directed, or put in moulds Lay the moulds in ice and salt for three hours, and when ready to dish, dip them in warm water for an instant. Wipe and turn the mould on an ice cream dish; remove very gently. Serve immedi- ately Ice Cream made with Cream. Take four quarts of cream and sweeten with one heaping quart of sugar. Flavor with anything you please, but very strong. Coffee Ice Cream, Made the same as chocolate, but using coffee in- stead of chocolate. Tie one pint of ground coffee in a piece of muslin, and boil in the milk half an hour be- fore; then take it out, and make as before directed. Lemon Ice Cream. Put two quarts of rich milk into a tin pail, and set into a kettle with hot water; when this comes to a boil, stir in four spoonfuls of corn starch; wet with one cup of milk. Cook this twenty minutes, and then add the yolks of twelve eggs, well beaten, stir a few minutes, and then take of and cool; before cooling, stir in one heaping quart of sugar. When ice cold, add two quarts of cream, or rich milk will answer, and freeze. Vanilla, pineapple, and all other kinds of cream may be made in the same way, but use eight whites and yolks 176 THE APPLEDORE COOK BOOK. Eich Cup Cake. One cup of butter, two of sugar, four and a half of flour, one wine-glass of brandy, five eggs, three spoon- fuls of milk, and one nutmeg. Make two loaves of this, and bake in a moderate oven fifty minutes. Concord Cake. One cup of butter, three of sugar, one of sour milk, four and a half of flour, five eggs, one teaspoonful of saleratus, and the rind and juice of one lemon. Make into two loaves, and bake in a moderate oven fifty minutes. Lemon Cake. One teacup of butter, three of sugar, four and a half of flour, one of sweet milk, five eggs, the yolks and whites beaten separately, one teaspoonful of cream of tartar, half of salcratus, and the rind and juice of one lemon. Bake in two loaves, in a'rather quick oven, forty-five minutes. Harrison Cake, One and a half cups of butter, one and a half of sugar, one and a half of molasses, one and a half of milk, six of flour, three eggs, one glass of brandy, one teaspoonful of salcratus, one tablespoonful of cloves, one of allspice, two of cinnamon, two of mace, one pound of raisins, one of currants, quarter of a pound of citron, lemon. Bake in CAKE. 177 three loaves, two hours and a half, in a moderate oven. This will keep twelve months. Bangor Cake. Two thirds of a cup of butter, two of sugar, one half of milk, three of flour, three eggs, one teaspoonful of cream of tartar, one half of saleratus. Flavor to taste, and bake in sheets in a rather quick oven, thirty minutes. Bartlett Cake. One cup of butter, two of sugar, one of milk, four of flour, four eggs, one wine-glass of whiskey, one cup of cur- rants, one teaspoonful of saleratus, two of cream of tartar. Bake in two loaves in a moderate oven about one hour. Down East Cake. One tablespoonful of melted butter, one cup of milk, two of flour, three eggs, one teaspoonful of saleratus, two of cream of tartar. Bake in sheets, in a quick oven, and eat hot with butter. New York Cup Cake. One tumbler of butter, two of sugar, four of flour, one of milk, four eggs, one wine-glass of wine, one teaspoon- ful each of cinnamon, clove, nutmeg, saleratus, and two cups of raisins after they are boiled. Bake in two loaves, in a moderate oven, about an hour. 178 THE APPLEDORE COOK BOOK. Champagne Cakes. One cup of butter, two of sugar, four eggs, one wine- glass of champagne, half a teaspoon of saleratus, and flour enough to pat out with the hand. Make into small flat cakes, and bake in a quick oven. Queen Cake. One cup of butter, one and a half of sugar, half a pint of milk, one pint of flour, six eggs, one teaspoonful of saleratus, half a pound of currants, lemon. Bake in two loaves, in a moderate oven, nearly an hour. Loaf Cake. Two cups of butter, five of sugar, two of sour milk, eight of flour, one teaspoon of saleratus, six eggs. Fla- vor to taste. This will make four large loaves. Eaisin Cake. Two thirds of a cup of butter, one and a half of sugar, two thirds of milk, three of flour, one of chopped raisins, three eggs, one teaspoonful of cream of tartar, one half of saleratus. Bake in sheets in a quick oven. Tumbler Cake. One tumbler of butter, one of sugar, one of molasses, ane of milk, five of flour, four eggs, one teaspoonful of CAKE. 179 saleratus, two of cream of tartar, spice to taste; one pound of raisins', one of currants, half a pound of cit- ron. Bake in a moderate oven two hours. Marble Cake, The White Part. — One half of a cup of butter; one and a half cups of sugar, two of flour, one half cup of milk, the white of four eggs, half a teaspoonful of cream of tartar, one fourth of saleratus. Flavor with lemon. Dark Part. — One half a cup of butter, one of sugar, one half of molasses, two and a half of flour, one half of milk, the yolks of four and the white of one egg, half a teaspoonful of saleratus, half of cream of tartar, one tea- spoonful of cloves, cinnamon, nutmeg, and mace. Drop the white and dark in spoonfuls, alternately. This will make two loaves; bake two hours in a moderate oven. Composition Cake. Ilalf a cup of butter, one and a half of sugar, one half of milk, two and a half of flour, three eggs, one tea- spoonful of cream of tartar, one half of saleratus, spice, and fruit to your liking. This makes one large loaf. Bake in a moderate oven one hour. Common Fruit Cake, One and a half cups of butter, four of sugar, seven and a half of flour, six eggs, one wine-glass of brandy, 180 THE APPLEDORE COOK BOOK. ono tablespoonful of cloves, one of cinnamon, one of nut- meg, one of mace, one of allspice, one teaspoonful of KaletatuB, and raisins and currants as many as you choose. Bake in a moderate oven two hours or more. This quantity makes three loaves. Delicate Cake. Butter the size of an egg, one cup of sugar, one of dour, the whites of five eggs, half a teaspoonful of sal- eratus, one of cream of tartar. Flavor with bitter al- mond, and bake in a quick oven. Ice Cream Cake. Half a cup of butter, one of sugar, half of milk, two of flour, three eggs, the whites beaten separately, one teaspoonful of cream of tartar, one half of saleratus. Flavor with lemon. Bake in thin sheets in a quick oven. This is nice to eat, while fresh, with ice cream. Crullers. Mrs. T. Leighton. A piece of butter the size of an egg, one cup of sugar, one nutmeg, three eggs. Make stiff with flour, and cut in fanciful shapes. Fry in boiling lard. Fourth of July Cake. Mrs. T. Lemhtdn. Ono pound of butter, one of sugar, one of flour, two of currants, one of chopped raisins, one half of citron, one 182 THE APPLEDORE COOK BOOK. tho rind and juice of one lemon, one tablespoonful of mace, one of clove, one of cinnamon, one of allspice, half a teaspoonful of saleratus, one of cream of tartar, one pound of raisins, one of currants, half a pound of citron. Bake in a moderate oven three hours. This will make two large loaves. Gold Cake. One cup of butter, one pint of sugar, one quart of floor, one teaspoonful of saleratus, two of cream of tar- tar, the rind and juice of two lemons, the yolks of fourteen eggs. Bake in sheets about two inches deep, in a rather quick oven, and about forty-five minutes. Golden Cake, No. 2. Golden cake made the same as the silver, with the yolks of the eggs and half a cup more of flour. Fla- vor with lemon. Silver Cake. One and a half cups of butter, three of sugar, the whites of fourteen eggs, a pint and a half of flour, one teaspoon of saleratus, two of cream of tartar, one tea- spoonful bitter almond. Bake in a quick oven, in sheets about two inches deep. Silver Cake, No. 2. Half a cup of butter, one of sugar, one half of milk, two of flour, the whites of six eggs, one teaspoonful '-f 184 THE APPLEDORE COOK BOOK. two of cream of tartar. Bake in sheets in a rather quick oven. If you use the fresh cocoanut, use two cups of it. Orange Cake, Beat to a froth four eggs and one and a half cups of sugar; stir into this one small cup of cold water, and then two cups of flour, in which are mixed one teaspoon- ful of cream of tartar, and one half of salcratus. Bake and split the same as cream pies. Pilling for Orange Cake. Beat to a froth the white of one egg, and mix with it gradually one cup of powdered sugar, and the rind and juice of one orange. Chocolate Cake, Make the cake like orange cake. Filling: one quar- ter of a cake of Baker's chocolate, one half a cup of milk, one of sugar, the whites of two eggs, and a tea- spoonful of vanilla. Beat the sugar, chocolate, and eggs together, and stir into the boiling milk; boil until thick, and then add the vanilla. Chocolate Icing, Beat to a froth the white of one egg, and then beat in gradually one teacup of powdered sugar, which is mixed with a quarter of a pound of grated chocolate. Flavor 18G THE APPLEDORE COOK BOOK. Vanilla Jumbles. One cup of butter, two of sugar, three eggs, one wine glass of wine, one spoonful of vanilla, and flour enough to roll out. Roll as thin as the blade of a knife, and cut with an oval cutter. Bake on tin sheets, in a quick oven, until a dark brown. These will keep a year, if kept in a tin box and in a dry place. 188 THE APPLEDORE COOK BOOK. the fruit in a large earthen- dish, cover with coffee crushed sugar. For every pound of fruit allow one pound of sugar. Let this stand over night, and in the morning turn the sirup into the preserving kettle, and clarify; then put in the poaches and cook until tender, which will be in about thirty minutes. Lay them in a Btone pot, and pour the boiling sirup over them. When cool, put in small jars, and paste note-paper over the top. Keep in a cool, dry place. Preserved Pears, Pare, but do not cut them up. Weigh them, and then boil until tender in just water enough to cover them. - When tender, take them out and make a sirup of the water in which they were boiled, and the sugar; allow one pint of water and one pound of sugar to every pound of fruit. Boil this one hour, and then put in the pears and one sliced lemon to every pound; boil gently for forty minutes, then take up, and when cool put in jars. Boil the sirup until thick, and if the jars are stone, pour over the pears while hot. Crab Apple Preserves. Wash the apples and drain; leave the stems on them. Make a sirup with the same weight of sugar that you have apples, and half a pint of water to a pound of sugar; simmer the apples in this forty-five minutes, and then take out and lay in a stone jar. Let the sirup simmer one hour longer, and turn boiliDg on the apples. Seal while hot, with note-paper. PRESERVES. 189 Preserved Pineapple. Pare and cut the pineapple in slices about an inch thick. Cover with an equal weight of sugar, and let it stand over night. In the morning proceed as with peach preserves. Preserved Citron Melon. Pare and cut the melon into handsome pieces about an inch thick. Boil gently until tender, in just water enough to cover it; as soon as it is tender, take out and lay in a platter, and put more on to boil. Do this until all is cooked. Now make a sirup of the weight of the • melon in sugar (which weigh before cooking) and the water in which it was boiled. Let this boil one hour; then put in the melon, and one lemon sliced to each pound of melon; a few cloves. Simmer fifty minutes, then take up and boil the sirup half an hour longer, then pour over the melon while hot. Preserved Apples. Pare and quarter good tart apples; preserve them the same as melon, omitting the cloves. They are nice to use late in the spring and early in the summer for green apple pies; but as a preserve, they are too insipid. Preserved Plums. Take the weight of the plums in sugar, and to two pounds of sugar allow half a pint of water. Make a 190 THE APPLEDORE COOK BOOK. sirup of this, and when clear, boil the plums in it for forty-five miuutes. Do not put many in it at a time. When they are all done, let the sirup boil an hour, and pour" over them while hot. Seal with note-paper. This rule will answer for all kinds of plums. Preserved Cherries. Cherries are preserved the same as plums. Preserved Quinces. Pare, quarter, and cut out the cores. Save the par- ings and cores for jelly. Preserve the same as pears, omitting the lemon. Easpberry Jam. Take equal weights of raspberries and sugar; put the berries in a dish and cover with the sugar, and let them stand over night. In the morning put in the kettle and boil two hours (skimming carefully), and put up in jars; seal with note paper. Strawberries and blackberries are cooked in the same manner. Barberries Preserved with Pears. Weigh the barberries, and make a sirup of an equal weight of sugar, allowing half a pint of water to a pound of sugar. When the sirup is clear, put in the barberries (which must be free from sterrs), and boil fifty minutes PRESERVES. 191 When the barberries are all cooked, put as many pears, pared and quartered, as you have barberries into the sirup, and boil until tender; then take up and put with the barberries. Boil the sirup thirty minutes, and then pour boiling over the fruit. Barberries Preserved in Molasses. One peck of barberries, six quarts of molasses. Pick the barberries free from stems and imperfect ones. Let the molasses come to a boil, then put in the barberries, and boil about fifty minutes. They will be clear and full when done. Skim them out and put in the jars. Save two quarts of the sirup for drinks, and turn the remainder over the barberries. Be very careful that the molasses shall not burn. Sweet apples may bo cooked with these in the same manner that pears are cooked with those done in sugar. Grape Marmalade. Put the grapes in a stone pot, and set the pot into a kettle with cold water; set this on the fire and boil until the grapes will mash easily; stir them often, and jam with bowl of the spoon. Take them up and strain through a sieve. To a quart of the pulp allow a pint of sugar, and boil forty minutes. Currant Jelly. To be nice the currants must be just ripe, and neither more nor less. Put them, stems and all, into a stone pot PICKLES. Pickled Cucumbers. Pick the cucumbers before they get very large; lay them in a tub, and cover with a boiling brine of one gill of salt to one gallon of water; let this stand until cold, and then turn the brine back into the kettle and boil again, and pour over the cucumbers; do th's five times, and then turn off and cover with boiling alum water (allow one heaping spoonful of alum to one gallon of water). When cold, turn off, and boil again, and turn on the cucumbers a second time. When this is cold turn off, and drain the cucumbers Now put on a few quarts of good cider vinegar in a porcelain ket- tle, and when it boils, drop a few cucumbers in at a time, and let them boil about eight minutes; then skim out and drain. Do this until they are all scalded. Lay them in a stone pot and cover with good cider vinegar. You may use bell peppers and spice if you choose. You cannot fail to have good pickles if you follow this rule. Tomato Pickles. Cut green tomatoes into slices about an inch thick, and sprinkle with salt. (Allow half a cup of salt to a peck of tomatoes), and let them stand over night. In the morning turn off all the liquor and scald them in 191 SAUCES. Drawn Butter. Beat one cup of butter and two spoonfuls of flour to a cream, and pour over this one pint of boiling water. Set on the fire and let it come to boil, but do not boil Serve immediately. Egg Sauce. Chop up two hard boiled eggs, and stir into drawn butter. Oyster Sauce. Set a basin on the fire with half a pint of oysters and one pint of boiling water; let them boil three minutes, and then stir in half a cup of butter beaten to a cream, with two spoonfuls of flour; let this come to a boil, and serve. Celery Sauce. Chop fine two heads of celery, and boil one hour; at the end of that time, have about a pint and a half of water with it, and stir in two spoonfuls of flour wet with cold water. Boil this ten minutes, and then stir in two spoonfuls of butter. Season with pepper and salt, and serve. 196 SAUCES. 109 preserving kettle. For one pint of dried apple cut the thin yellow skin off a lemon, and then pare and cut up the inside. Put the yellow skin (be careful not to get any of the white) and the inside into the kettle with the apple, and three pints of cold water. Cover tight, and simmer three hours, then put in one pint of sugar, but do not stir the apple, and simmer two hours longer. Never stir dried apple-sauce. DRINKS. 201 Chocolate. With four spoonfuls of grated chocolate mix one of sugar, and wet with one of boiling water. Rub this smooth with the bowl of the spoon, and then stir into one pint of boiling water; let this boil up once, and then add one pint of good milk; let this boil up once, and serve. Prepared Cocoa. Prepared cocoa is made the same as chocolate, omitting the sugar. All milk may be used if preferred. Never boil chocolate or prepared cocoa more than one min- ute. Boiling makes it oily. The quicker it is used after making the better. a EGGS. 203 them into a basin, with half a spoonful of butter, and sot over the fire. Stir until it thickens, and then serve. Scrabbled Eggs. Beat together four eggs, and then turn into a pan with one spoonful of melted butter. Stir quickly over a hot fire one minute, and serve. Omelets. Beat lightly two eggs, and stir in one spoonful of milk and a pinch of salt. Heat the omelet pan hot, and then put in a little bit of butter, and when melted turn in the beaten eggs; set on the fire, shake the pan, cook until a light brown; then fold the omelet and serve on a hot dish. Ham, mushroom, lobster, chicken, and all kinds of omelets are made by chopping up the meat, and laying it between the folds before dishing. MISCELLANEOUS RECEIPTS. 207 Tapioca Cream. Four large spoonfuls of tapioca, just cover with cold water, and soak over night. Set one quart of milk on the fire to warm. Beat the yolks of four eggs and one cup of sugar together. Stir into the boiling milk, with a pinch of salt, and then stir in the tapioca. lcat the whites to a stiff froth and stir into the custard, then turn into a dish. Flavor with lemon or vanilla. Cook like a soît custard before adding the whites. Cider Cake. One cup of butter, two of sugar, fou: vf flour, three * eggs, half a pint of cider, one teaspoonfia' l" soda, spice to taste. Veal Loaf. Take three and a half pounds of veal fion: the leg and chop it very fine; add six powdered (raders, half a pound of salt pork chopped fine, and two iggs well- beaten. Season with tablespoonful of salt, one teaspoon- ful black pepper, half a teaspoonful of allspice, one half of ground clove, half a small onion chopped fine ; sage or sweet marjorum may be used instead of onion if preferred. Knead all this together and make it into a loaf, and place it on a tin sheet. Beat ono egg, and pour it over the loaf; put bits of butter ou tb : top, and siſt over it half a pound of crackers. Taku Mali a tea- cup of hot water, add a piece of butter the dise of a REMARKS ON DIGESTION. In the stomach is produced a liquid secretion called the gastric juice. This does not act upon starch or fat of any kind. The only thing it dissolves is the albu- minous matter. Now, when this albuminous matter is not saturated with fat, the gastric juice acts upon it readily; but, as in the case of pastry, doughnuts, fried meats, etc., where the whole mass is saturated with a fatty substance, it takes a long time before the gastric 'juice can get at the albuminous matter to act upon it; hence the distress by the over working of the stomach; and, if this kind of food is partaken of frequently, the stomach force will be weakened, and refuse to do its work. This will disarrange every other member of the digestive organs; and, in a short time, you have a first- class dyspeptic. All food, therefore, should be as light, porus, and free from fat as possible. When fat is used, it should be in such a manner that it will separate readily from the other substances on entering the stomach. Alcohol retards digestion, and renders it incomplete, by coagulating the gastric juice. Food, when taken into the stomach either very hot or very cold, does not digest readily. Food taken when 211 . REMARKS ON DIGESTION. 213 will it please? but, Will it be healthful, mentally, mor- ally, and physically? for the food we eat affects all three natures. Then food, to do its highest and best work, must be of the best quality, prepared carefully (but always to retain its simplest form), partaken of regularly in a cheerful loom and in cheerful company. MEDICINAL. Unfailing Cure for Constipation. Three teacupfuls of coarse, clean wheat-bran, three of sifted flour, one heaping teaspoonful of cream-tartar, one-half of soda, one of salt, seven of .sweet butter. Mix with cold milk, and roll into thin biscuit; and bake thoroughly in a moderately hot oven. They should be from one fourth to one-third of an inch thick, and be cut with a small biscuit-cutter. Great care must bo taken that they do not burn, and at the same time that they get thoroughly baked. They will keep a long time if kept in a tight tin box; and they should be eaten at each meal. — From Mr. Leonard Scott, after twenty years' experience. Cure, Ho. 2. A little while before retiring, mix a tablespoonful of flaxseed in cold water enough to make it pour readily, and, on going to bed, drink this. It is not nauseating at all, and will act on the bowels without deranging them as drugs always do. Drinking a glass of cold water at night and in the morning helps many persons. Eating fruit is also good. 214 MEDICINAL. 215 Persona having this trouble should eat vegetables, meats, hominy, oatmeal, and coarse breads. They should also take a great deal of exercise. Diarrhoea. Brown rice as you would the coffee bean, and then either grind or mash in the mortar; take half a cup of the ground rice, and pour about a quart of boiling water over it and let it stand about ten or fifteen min- utes; then strain and sweeten with loaf sugar and sea- son with boiled milk. Drink of this freely. This is par- ticularly nice for children. Cure No. 2. —Plour Gruel. Let one quart of fresh milk come to a boil, and then stir in one tablcspoonful of flour, which has been mixed with milk enough to make a smooth paste; boil this mixture thirty minutes, being careful not to let it burn. Season with salt and strain. The patient should be kept warm and quiet. Inflammation of the Bowels. Cover the bowels with thin slices of fresh beef, and, when they begin to grow dark, remove them and put on more fresh beef; continue this until the inflammation is nil drawn out. J 216 THE APPLEDORE COOK BOOK. Earns. Wet saleratus and spread on a cloth; bind this around the burnt part, and, in few hours, it will be nearly well, unless the burn is very deep, in which case the saleratus should be removed; and after being removed the burn should be covered with a piece of old linen on which has been rubbed a little mutton tallow or sweet oil. Neuralgia. One of the causes of neuralgia is constipation; and therefore one of the first things to do is to get the bowels in a healthy condition. A poultice made from the common white bean is a great relief. Boil the beans in water enough to make a thick paste; mash them, and spread the paste thickly on a cloth: then cover the paste with a thin piece of muslin, and bind on the painful parts. The bean poultice will retain heat longer than one made of any thing else; and, as heat and moisture opens the pores, it thus relieves the pain. Hot oatmeal gruel heats the system quickly and thoroughly, for which reason it should be taken freely in all cases of colds, neuralgia, and rheumatism. Growing-in-Hails. When the nails are trimmed cut a deep place in the centre of any that have a tendency to grow into the flesh. The inclination of the parts of the nail to grow together will keep it out of the flesh. i MEDICINAL. 217 Nosebleed, Roll a piece of soft paper quite hard, and pack hard between the upper lip and, gum, and in a few minutes the bleeding will stop. Cure for Hoarseness. Bake a lemon or sour orange for twenty minutes in a moderate oven; then open it at one end, and dig out the inside, which sweeten with sugar or molasses, and cat. This will cure hoareness and remove pressure from the lungs. Under the beading of " Medicinal " I do not give any rules that will take the place of a physician in cases of severe sickness; but I give simple remedies which have been thoroughly tested, and which I hope may relieve many others by being thus made public. MISCELLANEOUS. Mock Bisque Soup. —Very nice. Stew one can of tomatoes (one quart can). While the tomatoes are stewing, put three pints of milk on to boil, setting the basin in which the milk is into another of hot water. When the milk comes to a boil, stir in a tablespoonful of flour, which has been thoroughly mixed with a little cold milk. Let this boil ten minutes, and then add butter the size of an egg, salt and pepper to taste. The tomatoes, which were put on at the same time with the milk, are now ready to strain into the mixture. Just before straining, stir a pinch of saleratus into the tomatoes to remove the acidity. Serve im- mediately. Chicken Pillau, — A Southern Dish. Cut a chicken into pieces the size you wish to serve at table, then wash clean and put into the stewpan with about one-eighth of a pound of salt pork, which has been cut up into small pieces. Cover this with cold water, and boil gently until the chicken begins to grow tender, which will be iD about one hour, unless the chicken is old. Now season the liquor and chicken 218 MISCELLANEOUS. 219 with salt and pepper, rather highly, and add three tea- cups of rice, which has been picked and washed, and let it boil thirty or forty minutes longer. There should be a good quart of liquor in the stew- pan when the rice is added. Care must be taken that it does not burn. Pork or any other kind of meat can be used. To Pickle Oysters. Two hundred large oysters, one-half pint of vinegar, one-half pint of white-wine, four spoonfuls of salt, six spoonfuls of whole black pepper, and a little mace. Strain the liquor, and add the aboved-naraed ingredi- ents, then put on the fire and boil up, and pour while boiling hot over the oysters, and let them stand ten minutes: then pour the liquor off them and let both oysters and liquor get cold; then put the oysters in a jar with the liquor, and cover tight. They will keep some time. Oatmeal. Oatmeal, Indian meal, and hominy all require two things to make them perfect: that is, plenty of water when first put on to boil, and a long time to boil. Have about two quarts of boiling water in a large stcwpan, and into it stir one cup of oatmeal, which you have already wet with cold water; boil this an hour, stirring often, and then add half a spoonful of salt and boil an hour longer. If it should get too stiff 222 THE APPLEDORE COOK BOOK.. cake, and break up in one pint of blood-warm water; stir until it is thoroughly softened, then from your two quarts of flour take enough to make a thin batter, and set where it will keep warm for about two hours It the yeast is good, it will be a sponge in that time Now, take the remainder of your flour, and proceed as for “ Bread No. 2,” in the first part of the book, of course omitting the flour and water, and using only half as much salt and sugar. Cake without Eggs. Four cups of flour, two of sugar, one and a half of boiled milk, one of butter (melted in the milk while boiling), one teaspoonful of cream-tartar, one-half of saleratus. Spice to taste. Kneaded Plum Cake. Two and a half cups of sugar, one-half of butter, once half of sour milk, two spoonfuls of cream, one teaspoon- ful of saleratus, one-half of cinnamon, one-half of nut- meg, one cup of chopped raisins, and flour enough to knead. Roll an inch thick, and cut into oblong pieces. Bake on sheets in a quick oven Soft Gingerbread. Six teacups of flour, three of molasses, one of cream, one of lard or butter, two eggs, one teaspoonful of sal- eratus, ginger. Excellent. • MISCELLANEOUS. 223 Molasses Pound Cake. One quart of molasses, one pint of water, six and a h.ilf pints of flour, one ounce of soda, one-half of alum, one heaping cup of butter, six eggs, one ounce of cin- namon, one pound of raisins. Boil the alum in part of the pint of water and let cool before mixing it with the other ingredients. Instead of the alum, one ounce of cream-tartar may be used. Hard Gingerbread. Very nice. One cup of sugar, one of butter, one- third of molasses, one-half of sour milk or cream, one teaspoonful of saleratus, one tablespoonful of ginger, flour enough to roll. Roll thin, and cut in oblong pieces, and bake quickly. Care must be taken that there is not too much flour mixed in with the dough. All kinds of cakes that are rolled should have no more flour, than is absolutely necessary to work it. Jumbles. Three cups of sugar, two of butter, five of flour, one egg, half a teaspoonful of soda, flavor to taste. Roll thin, eprinkle with sugar, and cut with a cutter that will take a piece from the centre. Bake in a quick oven. Seed Cakes. Three-fourths of a pint of sugar, one cup of butter, 224 THE APPLEDORE COOK BOOK. one quart and half a pint of flour, one teaspoonful of ealeratus, two eggs, seeds. Roll thin, cut into round cakes, and bake quickly. Cookies. One cup of butter, two of sugar, five of flour, one teaspoonful of saleratus dissolved in four of milk, one egg, flavor to taste. Roll and bake as seed cakes. Shrewsbury Cake. Two cups of butter, one pint of sugar, three pints of flour, four eggs, one-half a tablespoonful of mace. Roll thin, cut into small cakes, and bake in a quick oven. There must not be a grain more flour used than what is given in the rule. The room that they are made in must be rather cool, and they cannot be made in very warm weather. They will keep a long time, and are perfectly delicious. Sponge Busk. Two cups of sugar, one of butter, two oi milk, one of yeast, three eggs. Rub butter, sugar, and eggs to- gether, add milk and yeast and flour enough to make a thick batter. Let it stand in a warm place until it is light, then add flour enough to make as thick as for biscuit, and then shape and put in the pan in which it is to be baked, and let it stand two or three hours (three hours unless it is very warm weather), and bake in a moderate oven about forty minutes. MISCELLANEOUS. 225 It is always best to set the sponge at night, and then it will be ready to bake in the forenoon. If you want them warm for tea, of course you must set your sponge early in the morning.. Cocoanut Drops. Beat the whites of four eggs with half a pint of pow- dered sugar, stir with these ingredients one grated co- coanut; bake in small cakes in a moderate oven. Prepare the pan for them as for kisses. Railroad Cake. Two cups of sugar, two of four, six tablespoonfuls of butter, two of milk, six eggs, one teaspoonful of salera- tus, two of cream-tartar, lemon peel. Bake in shallow pans in a quick oven. Regatta Cake. Two pounds of raised dough, one pint of sugar, one cup of butter, four eggs, one nutmeg, one glass of wine, one teaspoonful of saleratus, one pound of raisins. Mix thoroughly, and put in deep pans which have been thoroughly greased, and let rise half an hour if very warm weather, and three-quarters if in cold weather. Bake in a moderate oven. Federal Cake. One pint of sugar, one and a half cups of butter, three 226 THE APPLEDORE COOK BOOK. flints of flour, four eggs, two wineglasses of milk, two of wine, two of brandy, one teaspoonful of cream-tartar, one half of saleratus, fruit and spice to your taste. Bake in deep pans; the time of baking will depend upon how much fruit is used. Loaf Cake. Two quarts of sugar, seven cups of butter, six quarts of sifted flour, six pounds of fruit, one pint of wine, one pint of yeast, eight nutmegs, mace, twelve eggs, one quart of milk. It may be made at such a time of day (being governed by the weather) as will give it time to get perfectly light by evening. Put in half the butter and half the eggs, the milk, flour, and yeast, and beat up thoroughly. In the even- ing add the remainder of the butter, rubbing it with the sugar, eggs, and spice. Let it rise again, until morning; then add the fruit, and put it in deep pans and let rise about half an hour. Bake, in a slow oven, from two to three hours. Queen's Cake. One cup of butter, one pint of sugar, one quart of flour, four eggs, half a gill of wine, half of brandy, half of thin cream, one pound of fruit, spice to taste. Warm the wine, brandy, and cream together, and stir quickly into the beaten sugar, butter, and eggs; add the fruit the last thing. Bake in deep pans m a moderate cwen. C28 THE APPLEDORE COOK BOOK. Glacie Cake. .Make rich cup-cake and bake in sheets. When nearly jold, frost with the following preparation: Wet with told water a small pinch of Cox's Sparkling Gelatine. When ready to frost the cake, dissolve this in about uiio-fourth of a wineglass of boiling water, and then thick- en with powdered sugar; flavor with lemon, and spread mi the cake. This will harden in fifteen or twenty min- utes, and cuts nicely the first day, but is not so good to keep as that made with the white of egg. Golden Frosting. Into the yolks of two eggs stir powdered sugar enough to thicken, and flavor strong with lemon. This does not have as good a flavor as the other kinds, but it makes a change. Chocolate Pies. Make plain cup-cake and bake in Washington-pie plates, having the cakes thick enough to split. Split them and spread one-half with the following filling, then place the top piece on and sprinkle with powdered sugar:— Pilling for Chocolate Pies, One square of Baker's Chocolate, one cup of sugar, the yolks of two eggs, and one-third of a cup of boiling 2^0 THE APPLEDORE COOK BOOK. pint of sugar, four eggs, five tablespoonfuls strained apple grated peel and juice of one lemon, nutmeg and rose- water, if you like. Bake in a shallow pudding-dish which has been lined with rich paste rolled very thin. Let it become partly coored before it is served. Carrot Pudding. Twenty carrots boiled and strained, two cups of butter, one pint of sugar, the yolks of twelve and whites of six eggs, one nutmeg, half a pint of wine, one pint of milk. Bake like Amherst pudding. Down-East Pudding, One pint of molasses, one quart of flour, one table- spoonful of salt, one teaspoonful of soda, three pints of blackberries. Boil three hours, and serve with sauce made in the following manner :— One teacup of powdered sugar, one-half of butter, one egg, two teaspoonfuls of boiling water, and one of brandy. Beat the butter to a cream, and then add very gradu- ally the sugar beat in the yolk of the egg, and, when perfectly creamy, add the white, which has been beaten to a froth, then add the water and stir it very carefully. The brandy should be beaten with the butter and sugar. Eachel Pudding. One quart of bread crumbs, one of apples, cut up vry 232 THE APPLEDORE COOK BOOK. Ilave ready the whites of the eggs beaten to a stiff froth; and, the moment you take the kettle from the fire, stir them in quickly, and turn into the moulds. Set away in a cold place to harden. When you cannot get cream to make Charlotte Russe with, this makes a good filling, if you omit the whites and fill your moulds when the cream is perfectly cold but not yet hardened. Red Grout. Take currant juice, and add an equal quantity of water. Put it over the fire, and, when boiling, add four tablespoonfuls of ground rice, which has been mixed with half a cup of cold water, to one quart of the liquid. Stir carefully until it thickens, then add sugar enough to give it a good flavor. Pour into moulds,• and set away to cool. To be eaten with sugar and cream the same as blanc piange. If you have not the ground rice, cornstarch will do. Cream Pudding Sauce. One cup of powdered sugar, one <}gg, one-third of a cup of cream or milk. Beat the white of the egg to a stiff froth, then add the yolk and sugar, and beat well. Flavor with vanilla, lemon, or wine, and add the cream the last thing. This sauce is nice for a light pudding. MISCELLANEOUS. 233 Molasses Candy. Two cups of molassel, one of white sugar, One table- epoonful of vinegar, a small piece of butter. Boil from twenty minutes to half an hour. Try it by dropping a little into cold water: if it hardens, it is ready to cool. Pour into a flat, buttered" dish, and, when cool, work it with the hands. Peanut Candy. Prepare the same as the above: let boil ten minutes longer; and, just before taking off the fire, add a pint of nuts, which have been shelled and broken. Pour into the dish; and, before it becomes perfectly cold, cut into pieces. Chocolate Candy. One cup of molasses, two of sugar, one of milk, one- half of chocolate, a piece of butter half the size of an egg. Boil the milk and molasses together, scrape the choc- olate fine, and mix with just enough of the boiling milk and molasses to moisten: rub it perfectly smooth then, with the sugar, stir into the boiling liquid, add the butter, and boil twenty minutes. Try as molasses candy; and, if it hardens, pour into a buttered dish. Cut the same as nut candy. Vinegar Candy, One cup of vinegar, two of white sugar. Boil until 2C4 THE APPLEDOUE COOK COOK. it will break brittle when dropped in cold water. Pour into a butter dish, and cut before it gets hard. This is nice with nuts for a change. Any kind will answer. To make Mead. One pint and a half of btown sugar, half a pint of molasses. Pour on this three pints of boiling water. Let this stand until blood warm, then add two ounces of tartaric acid and one of essence of sassafras. When cold bottle. To use Mead. Put one tablespoonful of the mead in the bottom of a glass, then fill two-thirds full of cold water, then stir in one-fourth of a teaspoonful of soda, and drink while foaming. To make good Soap. Ten pounds of potash, eleven of fat, three or four pails of boiling water. Pour on and stir until it is dissolved. After a few days add boiling water until a proper thick- ness. Black-Walnut Stain. One-fourth of a pound of asphaltum, one-half of bees- wax, one gallon of turpentine. If too thin add bees- wax; if too light, asphaltum. Soft pine is the wood that stains most readily and prettily. MISCELLANEOUS. 235 Eoast Ham, Prepare the ham as for boiling, and if good-sized (say ten pounds) boil three hours. Take off the skin and place in a baking pan. Let it cook in a moderate oven two hgurs, and serve with champagne sauce. With one tablespoonful of butter mix thoroughly one tablespoonful of flour. Set the saucepan on the fire and stir constantly until it is a dark brown, then pour into it half a pint of boiling gravy, (the liquor in which pieces of green meat have been boiling until it is very rich). Pour the gravy in slowly, and stir slowly and constantly. Let it boil up once, season well with pep- per and salt, and strain. Add half a cup of champagne and serve. Vinaigrette Sauce. One teaspoonful of white pepper, one of salt, one-half of mustard, half a cup of vinegar, one tablespoonful of oil. Mix salt, pepper, and mustard together, then very slowly add the vinegar, and after all is well mixed add the oil. To be eaten on cold meats or fish. Graham Bread. Where the bread is liked light like the baker's, this is a good rule; but if the bread be eaten for medici- nal purposes the rule in the first part of the book is the best. Half a cup of yeast, one pint of warm milk or water, and flour enough to make a thin batter. Let this rise 226 THE APPLEDORE COOK BOOK. over night and in the morning stir in half a cup of sugar, a little salt, one teaspoonful of saleratus dissolved in water and Graham cnough to make a very stiff bat- ter. All the other ingredients should be thoroughly beaten into the sponge before adding the Graham, then stir in the Graham a little at a time, and beat well. Much depends upon the beating. Shape into loaves with the hands, and place in the baking pans. If the weather is warm and the sponge is light the loaves will be ready to bake in an hour and a half; but if not warm it will take longer. The oven should not be so hot as for white bread. Bake one hour and a half. Graham Muffin. – Very Nice. Into a bowl put one and a half pints of Graham, half a cup of sugar, and a little salt. Now into the seive put half a pint of flour, one teaspoonful of saleratus and two of cream tartar. Mix thoroughly with the flour, and then siſt on to the material in the bowl. Mix all the ingredients thoroughly while dry, and then add two well-beaten eggs and milk enough to make a batter that will drop from the spoon readily. Fill the muffin- cups about two-thirds full, and bake in a quick oven. Rye-Muffins. Made the same as Graham. MISCELLANEOUS. 237 Sponge Drops, Make cake the same as the first rule for sponge cake on page 91. IJave the muffin cups very lightly larded, and drop a teaspoonful of the mixture into each cup. Bake in a quick oven. These are very nice for a desert or for tea. Brandied Peaches. Weigh your peaches, then throw them a few at a time into boiling lye. As soon as the skin begins to curl up, drain them and rub the skin smoothly off with a cloth, then throw them into cold water. After you have finished put them over the fire in boiling water, but do not let them boil. When they are soft enough to make a dent in them, take them out to cool. Cover them with white brandy, and let them stand twenty- four hours, then make a syrup of a pound of sugar to a pound of peaches, and mix them. Cover them close, and in a few days they will be ready for use. Sour-Orange Preserve, Grate off the rind and cut the orange into two parts, take out all the pulp. Weigh them and place in a large stone pot and cover with a brine made from three gallons of water and one quart of salt. Let them stand in this twenty-four hours and then drain off the brine. Cover again with a brine made with the same amount 240 Tiin ArPLCDcnE ccck ecck. the time. Just before taking it off the fire, pour in vanilla to flavor, and stir in half or a whole cup of granulated sugar. Pour it iu a pan, aud, when half cool, score it. It should be half an inch thick, and be cut up into pieces about an inch square. Molasses Candy. n Two cups of sugar, one of molasses, one-half of but- ter, one-fourth of vinegar, vanilla and peanuts. Boil until it will candy, then stir in vanilla and peanuts, and pour into a pan. Score the same as caramel. Yinegar Candy, Two cups of molasses, two tablespoonfuls of sugar, two of vinegar. Chocolate Cream. Two cups of powdered sugar, nearly a cup of water. Boil about five minutes, then beat until it turns to a cream, after which make into drops, and dip them into the melted chocolate. Melt three-fourths of a cake of chocolate by scraping into a bowl, and then placing the bowl either over the teakettle or into a pan of hot water. Molasses Candy. Two cups of molasses, one of sugar, butter the size of an egg, one tablespoonful of checkerberry. Pull when done. bool to Taxes in Alth Sugar tchath Butter a dotte • 40 40 as Too Neat There فيه 2 2 are Erora Varishing guce Чери | Labord faint SIMPLE REMEDY FOR SEVERE WOUNDS [From till Granite (Or.) Gem ] Every little while we read In the paper that someone has run a rusty nail in his hand or foot or other portion of his body and lockjaw resulted therefrom and that the patient died. If every person was aware of a perfect remedy for such wounds and would apply it. then such reports would cease. The remedy is simple, always at hand, can be applied by any one—what is better, is infallible. It is simply to smoke the wound or any wound that is bruised or inflamed, with a woollen cloth. Twenty minutes in the smoke will take the pain out of the worst case of inflammation arising from such a wound. People may sneer at this remedy as much as they please, but when they are afflicted with such wounds, let them try It- Note. The woollen smoke cure is no new discovery, It was tested by my mother more than fifty years ago on a young girl liv- ing in her family, who stepped on a nail, causing a wound in her foot so painfnl that lockjaw was feared. A smoke was made in one corner of the old-fashioned kitchen fire- place of woollen pieces, and salt hay from the barn was brought in and placed around on the outside. Whether this was for any supposed virtue in the hay or merely to con- tine the wool smoke to a narrow range, is not known. A sling was suspended from the end of the crane, in which the foot rested over the smoke until the pain subsided. No further trouble was experienced, and the wound soon healed. Subsequently my parents went to an adjoining town to call on friends, and found the master of the house walking the floor, in great distress from a severe contusion of the thumb. The smoke cure was suggested and at once tried, with such success that the patient slept well all night, went on board his vessel, which was ready for sea, the next morning and set sail. B. W. H.