THE NEW YOP.K PUBLIC LIBRARY 39494A ASTOR. LENOX AND riLOEN FOUNDATIONS S 1928 L Entered according to Act of CongTess, in the year 1869, by DICK & FITZGERALD, In the Clerk'B Office of the District Court of the United States, for the Southern District of New York. PREFACE. In view of the great number of works on cookery which have already been published, a word of explanation may be needed in bringing yet another before the public. There are several, Mrs. Crowen's American Lady's Cook- ery Book for instance, whose excellence admits of no ques- tion, and which deserve a place in every family ; there are a host of smaller books, which, though they contain some good practical receipts, are full of dishes requiring too great a variety of ingredients, and therefore entirely unadapted to the use of a small household. To meet this real defect, this book has been compiled from four English hand books, by Miss Georgiana Hill, and adap- ted to American use by an American Lady of experience; with the addition of a number of original receipts, especially for cooking shell-fish, some which have never yet been made public. Instead of attempting, as is the case with all other Cook-books, to embrace the whole range of the culinary art in a small volume, and failing greatly in usefulness by be- ing too diffuse, the whole scope of this book is confined to the many ways of cooking, in the simplest manner, the four simplest esculents, Potatoes, Apples, Eggs and Fish. Some, but very few, of the receipts are more elaborate in detail 3 4 PREFACE. than may be always practicable in a small kitchen, but thoy are introduced merely because they are necessary to make the book what it professes to be—an exhaustive treatise on the four subjects handled. The book is full of nice, easily prepared dishes, the very thing for the breakfast and tea table, and generally requiring only such ingredients as are always on hand, or easily obtained, and but a short time to get ready. This feature alone renders it an invaluable assis- tant to the housekeeper taken unawares by visitors, and at her wits' end to know how to provide a presentable meal in quick time. The complete table of contents at the end of the book will be found useful as a means of ready reference. HOW TO COOK POTATOES. 1. Boiled Potatoes. There are really so many ways of even boiling potatoes that it is difficult to satisfy one's mind which is the best, each being good, providing it is well done. The French, however, hold that by using too much water the flavor of the potatoes becomes seriously impaired; but it depends en- tirely upon the quality of the potatoes whether they are better done in their jackets or peeled: though towards the end of the spring, when they get old, it is greatly prefer- able to pare them, as the skins then contain a narcotic property which gives the potatoes a strongly disagreeable flavor. In any case, potatoes should be boiled quickly, care being taken to choose them of an equal sizS, and cut- ting them in half when they are large. Rather small-sized potatoes are to be chosen in preference to those of overgrown proportions, and it is at all times in better taste to have pota- toes rather underdone than boiled to pieces. The following is the most generally received method of boiling potatoes. Put them over the fire in either cold or hot water, as you may prove to be best. Some potatoes crack very soon in boiling water and present a mealy ap- pearance outside, while the heart is quite uncooked; such potatoes should be put in cold water and allowed to heat gradually before boiling. Put enough water on to cover them well, let them boil steadily but not too fast, or they will break in pieces; watch them, and as soon as they HOW TO COOK POTATOES. 7 very small size, potatoes usually require forty minutes' or an hour's steaming. 4. Baked Potatoes. Potatoes are either bated in their jackets or peeled; in either case they should not be exposed to a fierce heat, which is wasteful, inasmuch as thereby a great deal of the vegetable is scorched and rendered uneatable. They should be fre- quently turned while being baked, and kept from touching each other in the oven or dish. When done in their skins, be particular to wash and brush them before baking them. If convenient, they may be baked in wood-ashes, or in a Dutch oven in front of the fire; serve them in a damask napkin. When pared they should be baked in a dish, and fat of some kind added to prevent their outsides from be- coming burnt; they are ordinarily baked thus as an acces- sory to baked meat. 5. New Potatoes. There is a conventional feeling in favor of putting young potatoes into boiling water, but from old experience we find that if placed in cold water and done quickly they eat quite as well; of course, in cooking potatoes or anything else we should do our best to be successful, for unless we take pains we can never expect to give satisfaction. Previously to boiling, the potatoes should be divested of their skins by rub- bing them with a rough towel, and the potatoes thrown into cold water as they are skinned. A little salt may be thrown into the saucepan with the potatoes or not, as fancied. Serve them in a well-warmed damask napkin, arranged in a dish. 6. New Potatoes i la Francais. Skin, wash, and wipe dry some early potatoes ; melt some butter in a stewpan ; when it is quite hot place the potatoes in it, Bimmer them slowly, turn them occasionally and, when done take them up and place them in another stewpan, with sufficient fresh butter to form a sauce, shake them over the fire merely till the butter is melted, arrange them in a dish, pour the butter over them and strew a little fine salt upon 8 HOW TO COOK POTATOES. them, serve as hot as possible. In Italy olive oil is employed instead of butter, and is really preferable. 7. Potatoes X la Danoise. Peel six good large mealy potatoes, cut them in rather thin slices, and throw them into a saucepan of boiling water, do them quickly until they are tender enough to mash; strain off the water and mash them smooth with a spoon, add some fresh butter or oil, salt, pepper, chopped parsley, and grated nutmeg, together with two new-laid eggs. Stir all well, heat some very good butter or salad oil in a frying- pan, place in it spoonfuls of the potato, turn them as they become brown, drain them from fat, and serve them very hot. When preferred, spoonfuls may be arranged upon a buttered dish and baked. 8. Potatoes a l'Allemande. Boil or steam some potatoes very nicely, peel them, and Cut them in slices, out some bread into similarly sized pieces (without any crust), butter a tart dish, line it with the bread and potatoes, alternating them regularly. Thicken some scalding hot milk with a sufficiency of potato flour, add sugar and bruised bay or laurel leaves to impart a flavor, put it into the dish and strew some sugar upon the top. Place it in an oven until slightly browned on the sur- face. 9. Potatoes a la MaItre d'Hotel. Boil and immediately slice some medium-sized potatoes, put them into a stewpan together with a good piece of fresh butter, some chives and parsley chopped fine, and a little lemon juice. Just toss them over the fire till the butter is quite melted, arrange them in a dish, and strew over them some pepper and bay salt, both roughly crashed. For an emergency cold potatoes maybe warmed up in this manner, or to save time, a ready-made cold maitre d'hotel sauce may be added to the hot potatoes directly they are sliced. HOW TO COOK POTATOES. 9 10. Potatoes X l'Etuvee. Boil some potatoes, peel them and slice them, put them into a stewpan with a good piece of butter; when this is melted, dredge in a small quantity of flour, add pepper, salt, chopped parsley and a little shalot, moisten with half gravy and half wine, reduce the sauce a little and serve hot. 11. Fried Potatoes. To fry potatoes properly everything depends upon the in- telligence of the cook, and it is really useless to give direc- tions unless they are fully adhered to. In the first place, we should be particular that the frying-pan is well warmed before the butter, or dripping is put into it, this should then be made quite hot over a clear brisk, but not fierce fire. The chopped potatoes (first boiled or steamed, and grown cold) should be then seasoned, and put into the pan. Stir them about with a knife as they are doing, and when the steam arises freely, and they are becoming brown in places, turn them into a dish, and serve as quickly as possible. In some families potatoes are preferred when placed in the pan and, instead of being stirred about, pressed down with a knife or spoon, and made smooth on the top; then fried as a cake. A very moderately hot fire is nojeded for this way, otherwise the potatoes get scorched underneath, and even with care- ful cooking they are usually heavy, owing to the condensa- tion of the steam which cannot escape! When bacon is fried with potatoes, it should be done first, and kept warm until the potatoes are dressed, then arranged in a circle round them—but in farm-house practice, the potatoes are thrown in upon the fried bacon, and when the potatoes are done they are served with the bacon. A very savory dish is made by cutting up some bacon in pieces no larger than dice, then tossing them in a frying-pan and adding the chopped potatoes, and keeping both well stirred together nntil nicely fried. Eemark: boiled or steamed potatoes chopped up while they are yet warm never fry so successfully as when cold.—See Nos. 13 and 33. 10 HOW TO COOK POTATOES. 12. Potatoes and Fish. Carefully mash half a dozen very mealy potatoes, boiled or steamed, without the addition of salt; add some butter or cream, and season them to your taste. Beat in a mortar about two tablespoonfuls of cold boiled salt-fish, add a little milk or cream, a small quantity of grated nutmeg and lemon peel, and a whole raw egg: when quite smooth, mix it with the potatoes, place all together in a mould, buttered and sprinkled with rasped toast, squeeze over it some lemon juice, and bake it until it begins to brown—turn it out to serve. 13. Potatoes a la Provencale. Chop up a piece of butter and put it into a stewpan, to- gether with a corresponding quantity of olive oil, the rasped rind of half a lemon, some parsley, and a little chives chop- ped fine, a pinch of flour, and some salt, pepper, and nut- meg. Immediately after being boiled, cut some potatoes into quarters, put them into the sauce, and just bring it to a boil: serve the potatoes upon the sauce with lemon juice squeezed over them. 14. Mashexj Potatoes. Boil or Steam as directed in Nos. 1 and 3. Potatoes, to mash well, should be done while they are yet hot from being either steamed or boiled. When potatoes dress very mealy, just strain the water from them, turn them into a hot dish, and merely add a little warmed milk, cream, or butter to them, and season them while they are being mashed. When they are thoroughly mixed beat the pota- toes well with a large wooden fork and pile them up lightly in a dish like snow. Some persons pack them in a dish and set them in the oven to let the top brown slightly, but it' they are twice well beaten up they will be found more deli- cate and tempting to the appetite. They may be slightly browned after being piled up in a dish, and then they re- semble meringues.—Bee No. 27. HOW TO COOK POTATOES. 11 15. Mashed Potatoes a la Francaise. After well boiling some potatoes in their jackets, peel and mash them with a fork; put them into a stewpan with some butter and salt, moisten them with fresh cream, and let them grow dry while stirring them over the fire; add more cream, and so continue for nearly an hour, dish them, and brown them on the top with a salamander. Serve directly. 16. Potatoe Croquettes. Wash, peel, and put four large potatoes in cold water, with a pinch of salt, and set them over a brisk fire; when they are done pour off all the water and mash them. Take another saucepan and put in it ten tablespoonfuls of milk and a lump of butter half the size of an egg, put it over a brisk fire, as soon as the milk comes to a boil, pour the pota- toes into it and stir them very fast with a wooden spoon, when thoroughly mixed take them from the fire and put them on a dish. Take a tablespoonful and roll it in a clean towel, making it-oval in shape, dip it in a well-beaten egg, and then in bread crumbs, and drop it in hot drippings or lard. Proceed in this manner till all the potato is used, four potatoes making six croquettes. Fry them alight brown all over, turning them gently as may be necessary. When they are done, lay them on brown paper or a hair sieve, to drain all fat off; then serve on a napkin.—See No. 37. 17. Potato Croquettes (Sweet). Take some nicely baked potatoes, scoop out the mealy part, and mash it thoroughly smooth; press it through a sieve, make it into a stiff paste with some cream, butter, orange-flower water, powdered loaf sugar, and raw eggs, well beaten; make it into croquettes, by rolling portions in sifted bread crumbs, and dipping them in white of egg whipped to a snow; fry them in plenty of lard or fresh butter. 18. Potato Pone. This is a favorite dish in the West Indian Islands. Wash, HOW TO COOK POTATOES. 13 23. POMMES DE TERRE A LA MARSEILLAISE. Take four good-sized baked potatoes, scoop out the mealy insides, mash them well, and mix with them one dessert- spoonful of oil, one of rich clear gravy, a little sliced lemon - peel, and cayenne pepper and.salt; place them in three little moulds (buttered inside), sift bread crumbs upon the tops, bake for ten minutes in a -brisk oven, and lift them out of the moulds, to serve as a little dish—decorate with stoned olives. 24. POMMES DE TERRE A LA NEIGE. Choose some mealy potatoes that will boil exceedingly white, pare them, and cook them well, but not so as to be watery; drain them, and mash them in the saucepan in which they were dressed, so as to keep them as hot as possi- ble; then press them through a wire sieve into the dish in which they are to be served; strew a little fine salt upon them previously to sending them to table. French cooks also add a small quantity of pounded loaf sugar while they are being mashed. 25. POMMES DE TEERE A LA POLONNAISE. Beat a couple of fresh eggs till they form a cream; add salt, pepper, a little lemon juice, and two teaspoonfuls of capers; get ready some potatoes, pared and nicely boiled, slice them quickly and, while still hot, place them in a warmed dish and pour the sauce over them. The heat of the potatoes should rightly be sufficient to set the sauce pi o- perly. 26. Potato Salad. Slice some cold boiled potatoes, but do not cut them too thin, place them in a salad bowl, together with a few slices of cold beet-root, onions, some capers, and the leaves of some fresh parsley. Do not season it until it is on the table, then add salt, pepper, oil, and vinegar, in the usual manner. 27. POMMES DE TERRE EN PUREE. This is the French representative of our mashed potatoes. 14 HOW TO COOK POTATOES. Nicely wash and pare twelve pototoes, mince them small, put them into a stewpan with half-a-pint of water, a little butter, salt, and grated nutmeg; boil for half-an-hour, mash them with a spoon; place them on the fire to become dry; add some thick cream, a teaspoonful of pounded loaf sugar, and a piece more butter; serve either by itself, or as an addition to various made dishes of poultry, game, fish, or meat, with which it may be either arranged en couronne (that is, as a rim round the dish), or piled up in the middle, and the meat placed to surround it. 28. Broiled Potatoes. Boil some potatoes in their skins; when done, peel them; dip them into dissolved butter or Italian olive oiJ, place them upon a gridiron over a very clear fire, grill them till they are nicely browned underneath, then turn them, and when of a good color put them in a dish, sprinkle them with mushroom ketchup, or simply with fine salt, and serve hot. 29. Potato Omelette. This may be made by simply quartering four cold boiled potatoes, then cutting them in very thin slices crosswise; well seasoning them, tossing them in butter, and adding to them a little cream mixed with four well beaten and strained eggs; fry in the usual way. Or take two or three nicely cooked potatoes, mash them, and add to them some season- ing and a small quantity of cream; stir this in with the yolks of six eggs and the whites of two. Fry in butter until browned on one side only; serve folded in a dish. These omelettes may be made sweet am savory by seasoning them accordingly. 30. Pommes de Terre Farcies. Choose some good-sized potatoes, wash them thoroughly; peel and cut them into halves, hollow out each piece in the middle, and fill them with meat of any kind, well seasoned and pounded to a paste in a mortar. Place a good piece of fresh butter upon each, arrange them in a dish, and place HOW TO COOK POTATOES. 15 them for three-quarters of an hour in a well heated, but not over hot, oven. Serve as they are, or upon a sauce of any kind. Remember, the cut side of the potatoes should be uppermost. Fish may be employed instead of meat. | 31. Browned Potatoes. Steam or boil some rather small-sized potatoes, peel them, and throw them into a stewpau of boiling butter; shake them occasionally, and when done and well browned serve them upon a thin slice of toast which has been dipped into either essence of shrimps, anchovy, or ketchup. 32. Potato Scones. Take some boiled or steamed potatoes, peel them, and mash them, add some salt and flour sufficient to give them the consistency of light dough, roll it out rather thin, cut it into small cakes, and do them in front of a fire in a toaster, or grill them on a gridiron, and serve quite hot, either buttered or with butter apart. j 33. Saratoga Potatoes. Peel and shave the potatoes in very thin slices, put them on the ice, or in ice water until they are very cold. Put the frying pan over the fire, and while the butter or dripping is getting hot, drain and dry the sliced potatoes. When the fat begins to bubble, drop the potatoes in enough at a time to cover the bottom of the pan. Season them with salt and pepper, turn them when browned, and when done drain them on a hair sieve for a few minutes, dish and serve. 34. Jury Pie. Steam or boil some mealy potatoes; mash them, together with some butter or cream, season them, and place a layer at the bottom of a pie-dish; upon this place a layer of finely chopped cold meat or fish of any kind, well seasoned; then add another layer of potatoes, and continue alternating these with more chopped meat until the dish be filled. Smooth down the top, strew bread crumbs upon it, and bnke 26 HOW TO COOK POTATOES. until it is well browned. A very small quantity of meat serves in this manner to make a nice presentable little dish. A sprinkling of chopped pickles may be added if handy, and when fish is employed it eats better if first beaten up with raw egg. Some dressed spinach, tomatoes, asparagus tops, &c., may be made use of in place of the meat, if con- venient, but the potatoes should predominate three-fourths more than the other ingredient introduced. 35. Pommes de Terre au Lard. Cut some bacon in very small slips of about an inch square; toss it in butter till nearly done, dredge flour over it, and let it begin to brown, then moisten with equal quantities of wine and stock; wash and peel some small-sized potatoes, put them with the bacon, add salt, pepper, and a bunch of sweet herbs; simmer until the potatoes are done; take away the herbs, skim the sauce and serve all together. 36. Potatoes in Marinade. Wash and peel three or four medium-sized potatoes, cut them in slices, but not too thin, and put them into somo highly savory gravy; boil quickly, and immediately you consider them done enough take them up, dip them in beaten egg, and fry them in boiling butter till they are well browned upon both sides; drain them well from the fat be- fore serving, and squeeze over them a little lemon juice. 37. Savory Potato Croquettes. Take two or three tablespoonfuls of dressed potatoes sim- ply mashed, flavor them according to taste, either with savory herbs, spices, shalot, essence of shrimps, or anchovies, truf- fles, &c., but do not use the seasoning too freely; form them into balls by rolling them in sifted bread crumbs, then dip them into beaten egg. and fry in boiling butter till they are well browned upon all sides; drain well before serving, and pour a little gravy into the dish with them.—See Ms. 16 and 17. i HOW TO COOK POTATOES. 17 38. Pommes de Teree Ec ablates. Finely pound in a mortar two pickled red capsicums; mix with them a tablespoonful of fresh tomato, pulped; 'nicely mash four good-sized potatoes, previously steamed, add an ounce of fresh butter or Italian olive oil, and the raw yolk of an egg. Mix all together, place it in buttered patty pans, and bake it until it begins to brown; turn into a dish to serve, and use a garnish of crisp parsley fried in butter. 39. COLCANNON. Either mash some hot, or finely chop some cold potatoes, season them with pepper and salt, and add to them just enough boiled spring cabbage to give a pleasant green color to the potatoes; add some butter, and either fry quickly, or bake with bread crumbs sifted on the top. Observe: too large a proportion of greens makes this dish execrable. It may be fried after rashers of bacon, and both be arranged together in the dish. 40. Fricassee de Pommes de Teree. Steam some good potatoes, and by the time they are done get ready some cream, a bit of butter rolled in flour, the beaten yolk of an egg, some grated nutmeg, two dessert- spoonfuls of white wine, and a little salt; stir this over the fire in a stewpan till it is hot; slice the potatoes, pour the sauce over them, and serve hot. 'When it can be procured.a baked truffle mashed and added to the sauce is a great im- provement. 41. Feizzled Potatoes. Have ready some medium-sized potatoes, boiled and after- wards peeled; well heat some beef dripping in a small stew- pan, put the potatoes into it, and shake them about over a clejir fire until the potatoes are quite brown; drain them, and serve with some fine salt sprinkled over them in the dish. HOW TO COOK POTATOES. 19 orange juice and sugar, &c. Serve with any savory ad- junct approved of. 46. Potato Flour, or Fbcule de Pommes de Terre. Carefully wash and peel some good potatoes, grate them into some clean water, and throw all together into a fine hair sieve placed to stand in a large basin; shake the sieve about so as to wash the flour from the potato pulp; let it settle at the bottom of the water, and if the latter should not look quite clean gently pour it off, and add fresh ; when a firm cake of flour is formed at the bottom, drain away the water and let the fecule dry until it resembles arrowroot meal. 47. Potato Soup. There are very many methods of making potato soup, and I am ashamed to say that some of the best cookery books give the worst directions about making it. For instance, the most popular way given is to make some stock and boil in it some peeled potatoes until they are reduced to a pulp, then serve. Now the liquor in which potatoes are boiled being notoriously flatulent, the preferable way is to make and skim some good pottage, and slightly thicken it with some potatoes nicely boiled in plaint water, and afterwards mashed. Put into a tureen some small sippets of bread (fried in butter) and pour the soup upon them. 48. Potaoe aux Pommes de Terre. Take a fresh pigeon, cut it up, and put it into three pints of water with a bunch of sweet herbs, somo seasoning, and a small slice of ham; boil it down until it is reduced to a pint and a half, skim and strain it into a tureen in which you have mix a good dessertspoonful of potato meal with a glass of white wine. Veal broth may be substitued for the pigeon stock if more convenient. '49. Potage Blauc a la Fecule de Pommes de Terre. K jj. Peel two small-sized onions and slightly fry them in 20 HOW TO COOK POTATOES. butter; boil a quart of milk, put the onions into it, anda simmer for half-an-hour. Mix a large dessertspoonful ofj potato fecule with two tablespoonfuls of cream and a tea-. spoonful of sugar ; carefully strain and stir it into the boiled! milk; add cayenne pepper and a little salt, together witnij any further flavoring approved of, providing it is not of in nature to curdle the milk. 50. POMMES de TEERE FRITES. Very well wash and peel some medium sized potatoes, cut them into thin slices quarterwise, heat some oil, butter, or lard in a fryingpan, put in the potatoes, which should hi allowed sufficient fat for them to be free from sticking in lumps; keep them over a moderate fire, shaking them oc- casionally until they are nicely browned; take them up with a skimmer, to drain them from all fat, and serve with finely pounded salt stewn over them. The foregoing way of dressing potatoes may in effect be greatly varied, by giving the potatoes an ornamental form of any kind; they are often very deeply scored round, without separating the slices from the centre, or made to represent flowers, &c. 51. POMMES DE TEERE A LA P.ARIGOULE. Wash and peel some rather small potatoes; boil them in some good stock; when done take them up, drain them; put some oil in a stewpan over the fire; when the oil no longer steams place the potatoes in it, and let them become properly browned; serve, seasoned with some salt, pepper, vinegar, and a little fresh oil. 52. Potato Jelly. Take equal quantities of potato flour and finely powered loaf sugar, incorporate them well together by rubbing thein with the back of a spoon until a perfectly smooth powder is produced; pour upon it some boiling water, keeping it stir- red the while ; when you think the jelly is of the proper con- sistency, flavor it with wine, brandy, vanilla, or orange-rlowij water, essence of lemon, noyeau, or anything you prefei HOW TO COOK POTATOES. 21 This is quite as nourishing as arrowroot, and possesses tho great advantage of not turning watery when it grows cold. Two good teaspoonfuis of the meal and the same quantity of sugar will be found to be sufficient for half a pint. 53. Pommes de Terre Duchesses. Steam or boil some floury potatoes, peel them and mash hem, add to them some grated nutmeg, a little cream, and [ the yolk of an egg; rub all together till a smooth paste is 1 formed, fashion it into small cakes; make some butter hot in 'a stewpan, put the potatoes into it, and do them till they are nicely browned; place them in a dish and pour upon them some thick cream, simmered down with enough sugar to sweeten it. This dish may be made savory by employing some herbs, pepper, and such things, with the mashed pota- toes, and serving them upon a rich gravy. Grated cheese, pressed caviare, essence of anchovies or shrimps, or mush- room ketchup, etc., may be introduced to vary the flavor. 54. Potato Pie. From among the many methods of making a potato pie it is a serious difficulty to select the most approved. Very good pies for family purposes maybe made thus: four large potatoes boiled and mashed, with butter or cream, half a pound of butcher's meat, or a quarter of a pound of ham or bacon cut small, or chopped hard boiled eggs; season it, and cover it with a light crust; bake for three-quarters of an hour. Or cut uncooked potatoes in slices, arrange them alternately with layers of meat or preserved fish, add some butter, and season with a sprinkling of onion finely shredn^ or ketchup, pickles, or anything tasty; pour over it tv beaten eggs, close with a good crust, and bake for an ho- ^y^g Remark, always employ a proportion of butter when the ^0^_ gredient added is not of rich character, such as fish, &r s\ice g, thin paste may line the dish or not, according to fane; * J ° lay some 55. Devonshire Potato Pie. s1ow 0y Cover the inside of a small pie-disk with mashed p 22 HOW TO COOK POTATOES. then strew in upon them some small pieces of fresh butter, add some cayenne pepper and salt, then put in a layer of button mushrooms, rubbed with lemon juico and cleaned; pour over all a teacupful of clotted cream ; add more mashed potatoes, smooth over the top, brush it with yolk of egg, and bake till nicely browned. Another way is to slice some cleaned and pared potatoes (uncooked), mix them with a fourth part of bacon cut up small; season it well, pour in a I teacupful of cream, and an egg beaten together; bake in a moderately hot oven for about an hour. 56. Beigsets de Pommes de Teere. Peel some well-baked potatoes, put them into a mortar with a little brandy, cream, and raw egg, of each a sufficient quantity to form the potatoes into a light paste; mix well together, make it up into rather small balls, dredge them well with flour, and fry them in plenty of fresh butter; when they are nicely browned mask them with pounded loaf sugar, and serve hot. Lemon peel, finely shred, may be added if approved of. 57. Pommes de Terre a la Richelieu. Take equal quantities of cooked fresh meat of any kind, or game or poultry, and fresh butter, and twice the quantity of simply mashed potatoes ; pound all together in a mortar, season with pepper, salt, and nutmeg; add some raw egg to make it of the proper consistency; roll portions of it in a little flour, giving them the form of sausages; poach them in boiling water; drain them; let them become cold; dip hem into beaten egg, then into dissolved butter, and grill em until nicely browned on all sides; serve upon a rich ^ ^vy sauce. A small proportion of sausage meat, mixed "i some mashed potatoes and treated in the foregoing >er, makes a delicious dish, proa, red tl Pommes de Teree a la Lyontjaise. sistem or steam some potatoes, peel them, cut them into water, rran go them in a hot dish, and pour over them a 24 HOW TO COOK POTATOES. for about an hour. If not sufficiently browned strew over; it a little rasped toast. 62. Pommes de Teree a l'Espagnole. Pare some very nicely washed potatoes, slice them in rounds very thin; wash them in many waters, so as to di- - vest them of their mealiness; heat some olive oil in an j earthen pipkin, or a stewpan; dry the potatoes well in a' cloth, put them into the oil, and do them quickly till they are beautifully crisp; drain them, and serve them hot, with | some stoned and chopped olives strewn ever them. 63. Pommes de Teere 1 la Paeisienne. [ Wash and peel some raw potatoes; chop up a small onion, and toss it in butter till it begins to brown ; moisten it with good stock, put in the potatoes with some pepper, salt, and a bunch of sweet herbs; simmer slowly till the potatoes are tender; skim the sauce thoroughly and serve all together. 64. Pommes de Teere en Boulettes. Dress some potatoes, by either boiling or steaming them; peel and mash them, add to them some cream, beaten egg, pepper, salt, nutmeg, and a little shred shalot or lemon rind; mix well together until a smooth paste is the result; divide it into small portions, form them into balls, and frv them quickly in plenty of hot butter, or olive oil. When well browned serve sprinkled with ketchup, or a standing sauce of any kind. 65. Potato Blanc-mange. Make a good stiff jelly of potato fecule (see Potato Jelly No. 52), using rich new milk instead of water, and while it is yet hot add sufficient sweet almonds, blanched and pounded in a mortar, a small quantity of orange-flower water being added to prevent the almonds from oiling; strain them into the jelly, mix well, and serve either hot or cold, turned out of a mould. Some pounded candied orange- flowers may be employed instead of the almonds, if con- HOW TO COOK POTATOES. 27 is the result; arrange the sliced potatoes in a dish, pour the mayonnaise over them, and decorate with some pickles, whole or sliced. 72. Potatoes and Kidney. Take a sheep's kidney, or a piece of calf's liver of an equiv- alent size, chop it'up small and season it with salt, spices, and a few herbs finely chopped; add to it two ounces of fresh butter cut small; chop up four good-sized raw potatoes, well washed and peeled, mix thoroughly with the meat, place all in a baking-dish, sift bread crumbs over, and bake for three-quarters of i.n hour in a slow oven; serve in the dish in which it was baked. A little shalot or onion may be added at discretion. This makes quite a pretty little dish at a cost of about a dime. 73. Pommes de Teere au Beurre. Wash and pare some rather small-sized potatoes, scoop out a piece from one end of each, butter the inside of a baking- dish, line it with small thin slices of bread without crust, put a potato upon each piece of bread, fill the hollow places with butter and sugar, if for a sweet dish, or with butter, spices, salt and chopped herbs if intended to be savory; place the dish in an oven, add more butter, &c., to the pota- toes while they are baking, and servo when they and the toast are nicely done. Anchovy, lobster, or shrimp butter, pressed caviare' and butter, or any other similarly savory condiment may be employed, as fancy dictates. 74. Pommes de Terre en Frangipane. Steam some good yellow mealed potatoes; put them into a mortar and pound them smooth, add some raw egg, a piece of fresh butter, some rasped lemon rind, a little pounded loaf sugar, and as many bitter almonds as you had eggs; mix well together, and bake in small buttered moulds or patty-pans, turn out to serve hot, and sift sugar over them in the dish. HOW TO COOK POTATOES. 29 half of the pulp from the insides; meanwhile put some square slices of bread into the dripping, and directly these are similarly browned lay a nicely cleaned small mushroom upon each, and invert a hollowed potato upon it; place them in a dish, sprinkle them with pepper and salt, squeeze a little lemon juice over them, and place them in an oven tor five minutes; serve hot, decorated with crisp green parsley. 79. POMMES DE TEEB.E A LA BAYONNAISE. Nicely mash some well-boiled potatoes, pass them through a colander, put them in a stewpan, with a chopped shalot, some jfepper, salt, nutmeg, and shred parsley. Cut some Bayonne ham into very small dice (the ham should be in the proportion of one-fourth the quantity of potatoes); mix all well together, break into it one egg to every two potatoes employed, add enough fresh butter to give it the requisite richness, and put it into a pie-dish; sift bread crumbs over the top, and bake until nicely browned. 80. Potato Patties. Butter some small patty-pans; strew bread crumbs over the insides and fill them with some nicely-mashed potatoes flavored with either mushroom ketchup, grated lemou peel, minced pickled*capsicum, pressed caviare, or savory herbs chopped fine; add sufficient Italian olive oil or fresh butter, and sift more bread crumbs on the tops; place them in an oven till properly browned, lift them out of the pattypans to serve. Note: a very thin puff paste may line and cover the pattypans, and the bread crumbs be omitted. 81. Sweet Potatoes Boiled. Care should be taken to select potatoes as nearly of the Bame size as possible, wash, and put them in a saucepan, with a little salt, and just enough water to cover them. Boil them until a fork will pierce them readily. Pour off the water and serve them hot, with or without skins. 30 HOW TO COOK POTATOES. 82. Sweet Potatoes Baked oh, Boasted. Sweet potatoes are much better, and more digestible baked or roasted than boiled. A good way of serving them and Irish potatoes also, is to peel them and put them in th e roaster beneath the meat or in the dripping pan beside il;, turning them occasionally that they may brown evenlj . They should not be put by or under the meat until it is suf- ficiently done, for both it and the potatoes to be ready no serve at once. i 83. Quenelles de Pommes de Teree. Take the pulp of some boiled potatoes, mash it, a,nd pass it through a strainer ; season it with some parsley and shalot chopped very fine, add nutmeg, pepper, and salt, a good piece of fresh butter; mix with it raw eggs enough to give it the proper consistency, using only half of the whites of the eggs employed; form the composition into small rolls, not larger than a very small sausage; poach them in gravy and serve upon a puree or sauce of any kind. 84. Pommes de Terre Piquantes. Mash some steamed or baked potatoes; pound in a mortar some dressed ox tongue, one-fifth the quantity of the pota- toes, season highly and add the same weight of fresh butter as of tongue; add the potatoes to the other ingredients, mix it into a paste with a sufficiency of raw eggs, make it into small cakes, not too thick, sprinkle the tops with finely chopped gherkins, arrange them in a dish, and place thorn in a moderately heated oven, until they become brown; serve either hot or cold. 85. Potato Surprise. Take some good-sized cold boiled potatoes, cut a piece from the end of each, and with a round-topped knife re- move a good deal of the inside of the potatoes; fill them with oysters, bearded, chopped, peppered, and mixed with raw egg; replace the tops upon tho potatoes, moistening HOW TO COOK POTATOES. 31 the edges with raw egg to make them adhere together, and place the potatoes in a slack oven, while jou prepare a bat- ter, into which dip them, and afterwards fry them in olive oil; when very nicely browned serve hot. Some pickled anchovy sauce may take the place of the oysters, if more convenient, or a few bread crumbs, soaked in equal parts of beaten egg and essence of shrimps. 86. Potato Sauce. Smoothly mash one large steamed potato when it is hot, and add a little salt, shred lemon peel, and white pepper; mix with it some dissolved butter, the beaten yolk of a new- laid eg_', and pour over it enough boiling milk' to render it sufficiently thin in consistency. Gravy instead of milk may be used when a white sauce is not wanted, and potato flour only may be employed when easily procurable. Any par- ticular flavor may be imparted to this sauce according to taste, such as chopped herbs, olives, pickles, &c. 87. Potatoes in Meat Puddings and Pies. The introduction of a potato or two into family puddings is a generally acknowledged improvement, inasmuch as the farinaceous nature of the potato causes it to absorb fat and thereby act as a corrective to the over richness of most meat pies and puddings. Potatoes are especially of advan- tage with beef or mutton; one or two to an ordinary sized pasty being sufficient. 88. Pommes de Teree a la Minute. Wash and peel some potatoes; cut them into slices of about a quarter of an inch in thickness, throw them into boiling water, and, if of good quality, they will be done in a minute or two. Strain off tbe water, put the potatoes into a hot dish, chop them slightly, add pepper, salt, and a few small pieces of fresh butter, and serve without loss of timo. HOW TO COOK POTATOES. 33 basin containing two beaten eggs, and a dessertspoonful of thick cream; add spice aud grated lemon peel; heat some fresh butter in a fryingpan, drop into it a dessertspoonful of the composition at a time, let it spread so as to have it rather thin;, when browned on one side turn the pan- cakes and quickly serve them sprinkled over with pounded loaf sugar. 94. POMSIES DE TERRE BLANCHES. These are simply potatoes boiled or steamed and imme- diately dished up, aud a white sauce poured over them ; serve while quite hot. 95. PoMMES DE TERRE A LA SlCILIENNE. Wash, peel, and slice some good yellow looking potatoes; suppress the top and bottom of every one, so as to have all the slices of a uniform size: dry them upon a towel, and dip them into beaten egg; upon half of them place a very small quantity of the flesh of lobster or prawns beaten in a mortar, together with a little yolk of egg; season with pepper and grated lemon rind, place the remaining number of slices of potato upon the top, put them into a baking dish, in which there is enough olive oil to cover them, and bake until the potatoes are done; drain and serve in a hot dish, with herbs fried crisp as a garnish. 96. Baked Potatoes in Haste. Well wash some medium-sized potatoes, but do not peel them; put them into plenty of boiling water, boil them quickly for a quarter of an hour, drain them, and put them into a pretty hot oven till their skins are perfectly well browned; if the oven bo of the right heat five minutes bak- ing will be enough; press them a little so as to make them as mealy as possible inside, envelope them in a damask nap- din, and serve hot. When baked potatoes are ordered upon a short notice for supper this expeditious manner of doing them may be resorted to, and the result be a dish of potatoes dressed in one-third of the time required in the visual way. 34 HOW TO COOK POTATOES. 97. Stewed Potatoes. Cat into slices four cold potatoes that have either been boiled or steamed, season them, dredge them with flour, amjl put them into a stewpan with some fresh butter or Italiam olive oil; fry them slightly on both sides for five minutest drain off the fat, pour upon them half a pint of good gravy nicely flavored, and let them stew by the side of the fire foi: twenty minutes. Serve together with the sauce in whicjh they were stewed. 98. POMMES DE TERRE A LA JARDINIERE. Toast some nice slices of bread divested of crust, and cut of an uniform square size of about two inches each way; dip them into either warmed ketchup, gravy, milk, or white wine; place a good dessertspoonful of mashed potatoes upon each, strew salt and cayenne pepper upon them, and serve hot. 99. Potato Bolls. Wash some potatoes of a medium size, pare them, and cut them in the form of small rolls of about three inches in length and an inch and a half across ; dip them into beaten egg, have some thin slices of fat bacon large enough to en- velop a potato, wrap one in each rasher, arrange them in a small baking dish, put them into a moderately hot oven, and bake them until the potatoes are done; rasp a little toast upon them, and serve them directly. 100. POMMES DE TERRE A LA EOMAINE. Well wash and pare some rather small potatoes, rub them in grated lemon rind, and arrange them in a stewpan or baking dish: strew over them some finely shred savory, and sprinkle them well with lemon juice; pour in with them enough olive oil to cover them, place a sheet of oiled paper on the top, put them into an oven, and bake them gently till done; arrange them in a hot dish, strew some fine salt over them, add a little of the oil in which they were dressed, and serva as hot as possible. HOW TO COOK POTATOES. 35 101. P0MME8 DE Terre a la Poulette. Wash and skin some young potatoes, boil them quickly in a little water, to which is added the juice of a lemon. When done, drain them from the water, and put them into a stew- [pan with some butter, rolled in a small quantity of flour; inoisten with milk or stock, thicken the sauce with the ioeaten yolk of an egg; season to taste, and when quite hot serve. 102. Potato Bread. There are many ways in which potato bread may be made, the most generally practised being to add hot mashed pota- toes with wheat-flour; but potato bread proper is prepared by making use of potato meal and mashed potatoes only, adding one-fifth the quantity of water, with yeast and salt as for ordinary bread. This composition also makes excel- lent crumpets. A little butter introduced, and milk used instead of water, is a material improvement to potato bread. 103. Irish Stew. Wash, peel, and slice twelve good-sized potatoes; place a piece of mutton at the bottom of a stewpan, sprinkle upon it a little shred onion, then put in the potatoes, shake them in the stewpan to make them as compact as possible; add some pepper and salt and pour in just enough water to cover the potatoes ; bake it slowly in an oven for about two hours, and serve in a deep dish—the meat in the middle and the potatoes placed round it. The meat may be cut up if pre- ferred, and baked in a covered tureen or hash dish, in which the stew may be served. 104. Pommes de Terre en Papillotes. Take some new cold potatoes, and score them crosswise, oil some pieces of white writing paper; chop together a lit- tle fat bacon, and a few pickles or herbs or mushrooms, in short, anything that is suitably savory; lay a small quan- tity of this force-meat and a potato upon each piece of paper, twist theso into a three-corner shape, and grill them 36 HOW TO COOK POTATOES. over a slow fire for twenty minutes. Serve in the paper cases in which they were dressed. When preferred, you may, in place of the bacon, employ a corresponding quan- tity of either anchovy, sardine, tunny fish, or caviare withj. the addition of some olive oil. I 105. Potato Biscuits.' Nicely peel and steam four middling-sized potatoes ; mash^ them, and pound them in a mortar; moisten them with % little raw egg, when perfectly smooth add to them sufficien t loaf sugar to make them pretty sweet; beat the whites of four eggs to a snow mix it with the potatoes, &c, add a dessertspoonful of orange-flower water, and when well- mixed, place portions of the preparation upon paper, to form either round or oblong biscuits. Bake them slowly, and when of a fine color they are done. Remove the paper when the biscuits are cold. 106. Potatoes and Beet-root. For about five minutes toss in sufficient oil some cold mealy potatoes, cut into quarters, some ready dressed beet- root, sliced, and a few small onions, whole; add equal parts of gravy, white wine, and vinegar, and simmer until the sauce is of a fine purple; sprinkle with salt and pepper, and serve the potatoes and onions in the middle of the dish, with the beet root arranged round as a garnish. Or pound about a tablespoonf ul of cooked beet-root in a mortar, season it well, add some melted butter, mix it with thrice the quantity of mashed potatoes, put it into a dish, and bake for a quarter of an hour. Three good-sized potatoes will, in this way, make quite a pretty and very agreeable dish. 107. POMMES DE TEKEE A LA SlTEDOISE. 'Wash and peel some early potatoes, boil them simply in plain water; directly they are done, drain them, sprinkle them well with lemon juice, dredge them with flour, and toss them for a few minutes in a stewpan of boiling butter; HOW TO COOK POTATOES. 37 arrange them in a dish, and mask thpm with a tarragon or hot pickle sauce. 108. Pommes de Terre a l'Ecossaise. I Peel half-a-dozen good-sized potatoes, cut them into small square pieces, not much larger than the top of a finger, put them into a saucepan, with barely enough water to cover them, boil them as quickly as possible. Meanwhile pull a email quantity of fish of any kind and mix it with white sauce, put it in the middle of the dish, strain the potatoes from the water, arrange them round the fish, strew shred lemon rind over, and sprinkle with lemon juice, add crushed pepper, and serve hot. A very small proportion of fish suf- fices for this dish. 109. Pommes de Terre a la Sauce. For serving potatoes in this way the same method is pur- sued, whatever may be the sauce employed. Wash, steam or boil the potatoes, place them hot in a dish, and pour upon them a sauce of any kind, the most usual being either a sauce a l'Allemande, anchovy, Bechamel, beurre blane, caper, shrimp, Espagnole, Italienne, olive, matelote, egg, Orleans, truffle, poivrade, Robert, tomato, &c. Serve as hot as you possibly can. 110. Miroton of Potatoes. Peel and nicely steam eight good mealy potatoes; when done, mash them and season them with pepper; chop up one medium-sized onion and the yolks of two hard-boiled eggs, fry them in plenty of oil or butter; when the onion is quite tender drain it and the eggs from all fat, add them to the mashed potato, mix with them two raw eggs, and a dessertspoonful of mushroom ketchup; place all together in a mould buttered and sprinkled with bread crumbs; bake for half-an-hour, and turn out of the mould to serve. 111. Pommes de Terre aux Anchois. Well whisk together three raw eggs and two dessertspoon- 38 HOW TO COOK POTATOES. fuls of essence of anchovies, add to it some cayenne pepper and a little lemon juice, and mix with it sufficient mashed potatoes to make a thick batter (almost a paste); poach dessertspoonfuls of this in plenty of boiling olive oil, and when nicely browned servo upon a dish sprinkled over with rasped toast. 112. Eechauffe of Potatoes. Take some cold boiled potatoes, slice them as thinly as possible, put them into a dish, pepper them, and strew over them some small bits of butter; throw upon them some cold sauce of any kind, such as melted butter, bread sauce, pars- ley or caper sauce, &c., and put them into a nice hot oven until you believe them to be thoroughly hot; serve in the dish in which they were baked. It very often happens that a few potatoes and a quantity of sauce remain from a dinner, which in the foregoing way make a presentable little dish for supper. 113. POMMES DE TEREE ATI MAIGRE. Wash, peel, and slice six good large potatoes; put into a hash-dish a small piece of salt-fish, previously soaked; add a tablespoonful of Italian olive oil, and some pepper and nutmeg, place the potatoes upon the top, pour in half-a-pint of milk, put the cover on the dish, and bake for about three- quarters of an hour; when the potatoes are done, pour in half-a-pint of egg-sauce, quite hot, and serve immediately ri the same di6h. 114. Potatoes as ax Adjunct. Mash them and place them in little heaps upon small collops of calf's liver or meat of any kind, or arrange them in a rim round a dish of fried sausages, or employ them as a puree for made dishes of different kinds, or fry them in the French fashion and serve round fried meats, or mashed and placed in a Bmall dish under patridges, pigeons, or mushrooms in a Dutch oven. Potatoes peeled and placed in the dish with meat that is to be baked may almost be HOW TO COOK POTATOES. 39 considered indispensable. For breakfast a nice little relish is prepared by placing the soft roe of a fish in a small dish, tllien well chopping two cold potatoes, placing them upon the fish, strewing some pieces of butter over them, and put- ting them for about a quarter of an hour into a tolerably hot oven. Pepper well and serve directly. A CHAPTER ON' APPLES. i! In the whole extent of Nature's affluence, perhaps no; lovelier object can be met with than an apple-tree, both iri the cheery spring-tide when covered with bloom, and in the. autumn when its boughs are laden with precious fruit. In fragrance and beauty rivalling the rarest exotics, its fragile blossoms, opening with winning grace, appear to blush at finding themselves so beautiful, and to feel they are as un- protected as they are fair; but soon a group of lusty leaves springs round to shelter the short-lived flowers, and to shield the tender fruit, which in a few shorts weeks shines in sunnied clusters amongst its glossy guard. Oh! as the summer breeze spreads out the masses of its deep green foliage, all studded o'er with golden or with ruby fruit, it looks the very oriflamme of horticulture! Dear to us are the kindly fruits and flowers of earth, and grateful indeed ought we to be to those among us who, by judicious cultivation, add to our stores of these blessings! An apple is the emblem of temptation: in the language of flowers, its blossoms denote preference; and in the inter- pretation of dreams apples are indicative of joy and glad- ness. Apples have ever been the gage (Tumour of youth, the guerdon of good children, and the bribe which changes the tears of babyhood into dimpled smiles. Apples have acted an important part in the world's great drama : to the agency of one of their species is attributed the downfall of man; and, if we are to believe the story of William Tell, the in- dependence of a people once hung upon an apple. Sir Isaac Newton had not so clearly demonstrated the laws of gravity but for the interposition of an apple. The apple of Discord —that famous prize of beauty awarded by Paris to Venus, 40 42 A CHAPTER ON APPLES. being exceedingly refreshing, and greatly enhancing tl] quality and condition of every creature which feeds upon As an old-established cure for warts, apples remain as ficacious as ever; and the miraculous potency ascribed them as a spell against inconstancy is acknowledged by tt credulous to be unimpaired. In tho cider-growing countij of England certain ceremonials of a very mysterious cha acter still annually take place, and tho incantations are u tered and the rites round the apple trees performed with( superstitious solemnity worthy of the darkest days Druidism. YjARIOUS WAYS OF COOKING APPLES. 115. POMSIES ATT NATTJREL. Tfhe Evil One, who first offered apples to our universal mother, exemplified his serpent-like sapience by tempting her! to try them off the tree: this, notwithstanding the en- thusiasm we entertain for the culinary art, is unquestion- ably the ne plus ultra of epicurism in apple-eating. The learned tell us that apples, by keeping, become mel- low; that time turns their natural acids into sugar; but there is a season for the perfection of apples, as for every other fruit; and when the period of their ripeness is past, a slow process of decay takes place—their rinds become cork, and their pulp becomes sponge. Oh! let me not eat of these tough, shrivelled, high-temperatured apples!—but let me taste them when all their summer lusciousness is fresh upon them ; when their sparkling juice almost appears to effervesce as it comes in contact with the surrounding air; when, in short, they have attained maturity, and are, properly speak- ing, "in season." There are different kinds of apples ripe and in their primo from August to November, when, in the estimation of gourmets, they are considered to be the most correct fruit for taking with wine; their agreeable, but not strongly pronounced, acid augmenting the sensitiveness of the palate to the flavors which peculiarly characterize the several varieties of wine. I must observe that inelegantly. large apples are frequently introduced upon the dessert table; small cr medium-sized fruit have a much more dainty ap- pearance, and are invariably to be preferred, either for their greater sweetness, or on account of the coquettish grace 43 44 HOW TO COOK APPLES. with which a tasty table-dresser can arrange them, peeping from among green leaves, or nestling in tufts of moss. 116. Pudding a la Zouave. < Blanch half a pound of sweet almonds, pound them mortar, adding gradually half a pound of butter, four e; well-beaten, half a pint of cream, half a pound of sug and a glass of raisin or Madeira wine. When this formjlsa smooth paste, stir in a pound of pulped apples, which should have been previously boiled and allowed to grow cold. .lill the ingredients being properly mingled, put them into s well-buttered mould, and either boil or bake it for half Ln hour. In Marseilles, where we partook of this elegant com- pound, it was served with a sauce prepared with sugar atjid rum, in which a clove or two of garlic had been stcepdd. National prejudices did not prevent our pronouncing it de- licious. 117. Apple Ginger. Take three pounds of Spitzenbergen apples, cut them into small pieces, put them into a dish, and pour boiling water upon them, then cover them up; clarify weight for weight of white sugar, and boil it to almost a candy height, throw in the apples, draining them from the water, and, without boiling, put them aside for half an hour, keeping them close- ly covered; then pour in a bottle and a half of Brown's tincture of ginger; boil it all until clear and of a proper consistency. When sufficiently cool, put it into bottles or jars. This economical preparation is very little inferior to foreign preserved ginger; it keeps well, and is exceedingly beneficial as a restorative for weak nerves. 118. POMMES A LA VkSTIVE. Pile some apple marmalade high in a dish; get ready some macaroni boiled in water, but well drained, and after- wards sweetened with white sugar, and flavored with brandy; cut it into short lengths, but do not mince it; lay it as a bordering round the mountain of marmalade, plenti- HOW TO COOK APPLES. 45 fully dust the whole over with powdered white sugar, and on the apex form a crater with about half a dozen good- sized, nubs of sugar; pour a good gill of brandy over the top,j and immediately before serving set fire to it, and intro- 4oe-e it at table flaming. 119. Apple Bread. Weigh seven pounds of fresh juicy apples, peel, core, and boii them to a pulp, being careful to use an enamelled sauce- pan, or a stone jar placed inside an ordinary saucepan of boifling water, otherwise the fruit becomes discolored; mix the pulp with fourteen pounds of the best flour, put in the same quantity of yeast you would use in common bread, and as much water us will make it into a fine smooth dough ; put it into a pan, and stand it in a warm place to rise; let it re- main for twelve hours at least; form it into rather long- shaped loaves, and bake it in a lively oven. This bread is very much eaten in the south of Europe. - 120. POMMES FARCIES. Take some large apples, pare them, and from the stalk end cut out a good deal of the insides without cutting the fruit through; fill the orifice of each apple with a mince- meat of cold roast goose, duck, or even pork, well seasoned with the best white pepper and a little sage ; put the stuffed apples into a baking dish, with a bit of butter under each, and bake for half an hour in a gay oven, basting them as they require it. Grate a little toasted bread over them be- fore serving. 121. Pippin Tarts. Take three large oranges, peel them very thin, boil the peel until it becomes soft, then take it up and chop it small; pare and core four dozen golden pippins, boil them with only enough water to cover them; when nearly done, add a pound and a half of brown sugar, the shred orange peel, and tho juice of the oranges; boii it all together until «mooth, and let it get cold; lino your patty-pans with thin 46 nOW TO COOK APPLES. paste, and fill up each with the fruit. These tarts can 1 be eaten warm or cold. i 122. Gateau de Pommes. Peel about two pounds of apples, bake or steam them sun- til they are perfectly soft; add two pounds of white sijag&r in powder, with the juice and rinds of two lemons, anql, if requisite, a little water. Boil all this together for frnrty minutes, pour it into a mould; when cold, turn it out, co(ver it with a thick custard, and serve. 1 123. Pommes Sautees. \ Peel some very small and prettily-shaped apples, but [do not take off their stalks; put them into a stew-pan of boil- ing butter, and shake them over a brisk fire until they are of a nice brown color; drain them, and arrange them neat- ly, with their stalks upwards, upon a thick layer of white sugar in a dish. Serve them either warm or cold. 124. Simple Apple Pie. Pare, core, and cut up the fruit into thin slices, lay it in your dish, and sprinkle some sugar amongst it; when full, put in the juice of two lemons, with a little of the rind fine- ly shred, and some cloves or cinnamon in powder; line the dish and cover it with a good crust, and bake it for about an hour. Before serving, sift a little sugar over it. 125. Beigstets de Pommes. Take some Greening apples, scoop out the cores with a vide-pomme, and cut the apples into thin slices; put them into some brandy, with the grated rind of a lemon, and place them over the fire for a few moments. Take out the slices of apple when they are pretty warm, and dip them into batter; then fry them in boiling lard. Free them as much as possible from all fat, and serve them thickly pow- dered over with sifted white sugar. Send them to table as warm as possible. 48 HOW TO COOK APPLES. gently until it is almost a paste; then pour it into a mould, and, when cold, it will turn out a solid jelly. Serve it suir- rounded with scalded cream in a deep dish. ] 130. Apples 'with Pork Chops. \ • Sour apples sliced and fried in pork steak gravy are de- licious. They should bo served with the chops. 131. Boiled Apple Pudding. ^ Line your pudding-basin with a good crust made in the proportion of eight ounces of beef suet to twelve ounces jof flour; add a little salt; pare, core, and cut up your appl^ps, and when filling your pudding, strew in some brown sugur and a little powdered cloves; cover it with a good thick top crust; tie it up, and boil for two hours, (see No. 137.) 132. POMMES SoUFFLEES. Take your apples, pare, core, and boil them until soft enough to pulp through a colander; then sweeten them to taste, and stir in a little powdered cinnamon; put the fruit into a deep dish, and when quite cold, pour a rich custard over it. Whip up the whites of the eggs remaining from the custard, and when they form a stiff snow, lay it daintily in small pieces upon the surface of the custard; sift some fine- ly-powered loaf sugar over it, and put it into a moderate oven for a quarter of an hour or twenty minutes. This is equally good hot or cold. 133. Stewed Golden Pippins. Scoop out the cores, and, as you pare them, throw them into cold water to prevent their turning color. For every pound of apples weigh a pound and a-half of white sugar, boil it in a pint of cider until it becomes a strong syrup ; skim it perfectly, and put in the apples; stew them very slowly, otherwise they will break; when clear they are done. Serve them in the syrup. 134. Preserved Apples. Cut up a quantity of lemon pippins, take the parings and HOW TO COOK APPLES. 49 the cores and boil them, by themselves, for an hour; strain the water from them and add it to the sliced fruit, put it into an enamelled saucepan upon a slow fire, and let it sim- mer until the apples are done, then weigh a pound and a- half of sugar to each quart of fruit. Let it boil gently for an hour and a-half, paying attention that it does not burn. This is a very convenient preserve for keeping to use with damson or any other jams, which are generally too scarce to be employed freely in the winter season. 135. Scalded Codlins. Take some small codlins, wrap each in a vine leaf, and pack them closely in a stewpan ; pour in as much cold water as will barely cover them, put them on the fire and let them simmer very slowly until sufficiently tender to take their skins off when cold enough to do do so. Well powder them over with sifted white sugar, and serve upon cream or with custards in glasses. 136. Boiled Apple Dumplings. Take some medium-sized apples, not too large, or they will not be nicely done; peel, but do not core them, as the pips enhance the flavor of the fruit; wrap each in a good beef-suet paste, made as for apple pudding (see iVo. 131.), put them into boiling water, and let them boil gently for an hour. Serve them as hot as possible, and always with the following sauce. 137. Ginger Sauce. Take half a pint of new milk, in which dissolve two ounces of fresh butter, and gradually dredge in enough flour to make it thick; then stir in two tablespoonfuls of white sugar, and two dessertspoonfuls of the best ginger in powder; stir it over the fire until it boils. This forms a most relishing sauce for apple dumplings, apple puddings, 4c, utting in the sea- soning. 1M HOW TO COOK FISH. 477. Fried Hard-Shxll Clams. Get tlie large sand clams; wash thetn in their own liquor; dip them in wheat flour or rolled crackers, as may be pre- ferred, and fry in hot lard or beef dripping, without salt; or dip each one in batter made as for clam fritters. 478. Clam Fritters. Take fifty small or» twenty-five large sand clams from their shells ; if large, cut each in two, lay them on a thickly folded napkin; put a pint bowl of wheat flour into a basin, add to it two well-beaten eggs, half a pint of sweet milk, and nearly as much of their own liquor; beat the batter until it is smooth and perfectly free from lumps; then stir in the clams. Put plenty of lard or beef fat into a thick- bottomed frying pan, let it become boiling hot; put in tho, batter by the spoonful; let them fry gently; when one side is a delicate brown, turn the other. 479. Omelette of Harij-Shell Clams. Make a batter of two well-beaten eggs, to a pint of milk and a gill of the liquor from tho clams, with a pint bowl of wheat flour; beat it until it is smooth and perfectly free from lumps; then stir into fifty small sand clams, or twenty- five large ones, chopped small; have a small frying-pun, put into it a teacup of lard or beef fat; make it boiling hot, put in the batter half an inch deep, anil set the pan over a gen- tle heat until one side is a fine brown; pass a knife blade around the edges and under it occasionally to loosen it from the pan; then turn the other side. When both are done, turn it into a dish. This quantity of batter will make sev- al omelettes. 480. Clam Pie. Make a paste as follows: Rub half a pound of sweet lai d into a pound of wheatVflour, with a teaspoonful of salt, un- til it is all incorporated, then add enough cold water to wet it into a pussto or dough, and work it smooth. Dip your hands in flour to prevent its sticking to them; flour a paste- HOW TO COOK FISH. 155 board and cut the crust to nearly half an inch thickness. Take a deep tin basin, and having rubbed the inside over with butter, line the bottom and sides with the paste (first line the bottom, then the sides, pressing it together at the bottom) ; put into it twenty-five largo or fifty small clams, nicely taken from their shells; dredge in wheat flour until the whole looks white; add bits of butter the sizo of a hickory nut over the whole surface; sprinkle over n early a teaspoonful of fine pepper, then nearly fill the basin with clam juice and water in equal parts; lay skewers across tho basin to support the top crust; roll out the paste, cut several small slits each side of the centre, and lay it carefully over the pie; trim it off at the edges neatly with a knife, dip your fingers in flour, and pinch the side and upper crust to- gether. Bake one hour in a quick oven. The top crust may be made of puff paste. Instead of lard or 'beef dripping, the same quantity of finely chopped beef suet may be used. 481. Clam Pot Pie. Make a crust as for clam pie, or thus: Put two pounds of wheat flour into a bowl; make a hollow in the centre of it; put into it a teaspoonful of s;ilt, and a pint of butter-milk or sour milk; measure a small teaspoonful of dry saleratus with a little hot water, when all is dissolved and a little cooked, put it to the sour milk or buttermilk, then proceed to make it into a soft dough with as much cold water as may bo necessary; dip your hands in dry flour to prevent the dough sticking to them. Eub over the sides of an iron dinner pot with a bit of butter, and line the sides only; with the paste made in the hands not more than half an inch thick, press it closely against the pot, then put into the bottom fifty large clams, quarter of a pound of sweet but- ter cut small, a small teaspoonful of ground pepper strewed over, and half a small nutmeg, grated, if liked; drQ.dgo wheat flour over until it looks whito; put of clam juice and water enough to nearly reaoh the top of tho paste; lay 156 HOW TO COOK FISH. Bkewers across; roll out a crust for the top, and whatever paste remains, cut it in small squares, and drop it in before putting on the crust; cut a slit in the centre, cover the pot close and set it over a gentle fire for one hour; then take it up and servo as soon as done. The crust becomes heavy by standing. This is a dish much liked by those who are fond of clams. The paste directed in this receipt is delicate and far more healthful than any other. 482. Pickled Clams. Boil them from the shells, then take them with a skimmer into a basin or stone pot; take of their own liquor half enough to cover them, and the same quantity of strong vinegar, whole pepper, alspice and mace each a teaspoon- ful; make this hot and pour it over the clams. After twenty-four hours they are fit for eating, and will keep good for a long time. 483. Sea Clams. These are cooked the same as soft-shell clams. (See 470.) 484. Clam Chowder. Butter a deep tin basin, strew it thickly with grated bread- crumbs, or soaked cracker; sprinkle some pepper over and bits of butter the size of a hickery nut, and, if liked, some finely-chopped parsley; then put a double layer of clams, season with pepper, put bits of butter over, then another layer of soaked cracker; after that clams and bits of butter; sprinkle pepper over; add a cup of milk or water, and last- ly a layer of soitked crackers. Turn a plate over the basin, and bake in a hot oven for three quarters of an hour; use half a pound of soda biscuit, and quarter of a pound of butter with fifty clams. 485. Scolloped Clams. Put six rolled crackers to twenty-five small clams, and a piece of butter the size of a large egg; add a small teacup of water; cut the butter small, and mix'all together with a HO^ TO COOK FISH. 157 saltspoonful of ground pepper; butter a scolloped tin plate, put the mixture in, and bake for one hour in a hot oven. When done turn it out on a dish. 486. Oysters. Oysters must be fresh and fat to be good. They are in season from September to May. The small ones, such as are sold by the quart, are good for pies, fritters, or stews; the largest of this sort are nice for frying or pickling for family use. The largest oysters are bought for broiling, frying, stew- ing or pickling. These have a finer appearance, but are no better to the taste. 487. To Feed Oysters. Pat oysters in water and wash them with a broom until they are perfectly clean; then lay them, the largest shell downwards, in a tub; sprinkle well with flour or oat-meal; wet them with water; repeat this operation daily, and they will fatten. 488. Oyster Fritters. Take a quart of oysters from their own liquor, strain it and add to it half a pint of milk and two well-beaten eggs; stir in by degrees flour enough to make a smooth but rather thin batter; when perfectly free from lumps put the oysters to it, have some lard or beef dripping made hot in a frying- pan, salt it a little, and when it is boiling hot put in the batter with a large spoon having one or more oysters in each; hold it over a gentle fire until one Bide is a delicate brown—turn each fritter separately. When both sides are done, take them on a hot dish, and serve for breakfast or supper. 489. Fried Oysters. Take large oysters from their own liquor on to a thickly folded napkin to dry them off; then make a tablespoonful of lard or beef fat hot, in a thick-bottomed frying-pan, add to it half a saltspoonful of salt; dip each oyster in wheat 158 HOW TO COOK FISH. flour, or cracker rolled fine, until it will take up no more, then lay thom in the pan, hold it over a gentle fire until one side is a delicate brown; turn the other by sliding a fork under it; five minutes will fry them after they are in the pan. Oysters may be fried in butter, but it is not so good; lard and butter half and half is very nice for frying. Some persons like a very little of the oyster liquor poured in the pan after the oysters are done, let it boil up then put it in the dish with the oysters; when wanted for breakfast, this should be done. Oysters to be fried, after drying as directed, may be dip- ped into beaten egg first, then into rolled cracker. (Sco 366.) 490. Fried Oysters (in batter). Take two woll-beaten eggs, half a pint of milk, and a3 much wheat flour, or rolled cracker, as will make a nice bat- ter; dry the oysters on a napkin, put a fork through the ear or hard part, and dip each oyster into the batter, then fry as before directed. Oysters fried in butter are apt to be too dark colored, and. taste strong. 491. Broiled Oysters. Take the largest oysters from their own liquor, lay them on a folded napkin to dry off the moisture, then dip each one in wheat flour or rolled cracker, or first into beaten egg find then into rolled cracker; have a gridiron made of coarse wire, put it over a bright but not fierce fire of coals, lay the oysters carefully on, when one side is done turn the other, put some sweet butter on a hot plate, sprinkle a little pepper over, lay the oysters on, and serve with crackers. (See 364.) 492. To Fry Small Oysters. Take them singly from their own liquor by the ear with a fork, dip each one in wheat flour or rolled cracker, and fry in hot lard or beef dripping as before directed; when all iiro cooked, pour a little of the liquor or oyster juice into the pan, let it boil up once, then put it in the dish with the oysters; this is not generally done, but will be much liked. HOW TO COOK FISH. 159 493. Oysters Boasted. Wash the shells perfectly clean, wipe them dry, and lay them on a gridiron, the largest side to the fire; set it over a bright bed of coals, when the shells open wide and the oys- ters look white, they are done; fold a napkin on a large dish or tray, lay the oysters on in their shells, taking care riot to lose the juice: serve hot. When oysters are served roasted at supper, there must be a small tub between each two chairs, to receive the shells, and large coarse napkins called oyster napkins. Serve cold butter and rolls or crackers with roasted oysters. 494. Boiled Oysters. Wash the shells nicely, and put them into a pot or pan, -with the edges downwards; put a pint or little less of water to them, and put them over a brisk fire. As soon as the shells open wide, take them off and take out of the shells; then take up the oysters with a skimmer into a deep dish; put to them some of the liquor which boiled from them, add to it butter and pepper to taste, and serve with rolls, crackers or toast. For persons in delicate health, this manner of preparing oysters is both light and healthful. 495. Fricaseed Oysters. Wash fifty large oysters in their own liquor, then strain it over them, and put them into a stewpan over a gentle fire. Work a heaping teaspoonful of wheat flour or rolled cracker into a teacup of sweet butter, add a saltspoonful of pepper, and the same of ground mace if liked; when the oysters are hot, skim them clear, add the seasoning, and cover close for five minutes, or until the oysters are plump and white. Serve with dressed celery, and bread and butter sandwich or crackers. 496. Oysters Stewed with Milk. Take a pint of fine oysters, put them with their own liquor and a gill of milk into a stew-pan, and if liked, a 160 HOW TO CO®K FI8H. blade of mace; set it over the fire, take off any scum which may rise; when they are plump iind white turn them into a deep plate ; add a bit of butter, and pepper to taste. Serve crackers and dressed celery with them. Oysters may be stowed in their own liquor without milk. J 497. Pickled Oysters, No. 1. Take fine large oysters, put them over a gentle fire with their own liquor; add to them a small bit of butter the size of a hickery nut, to one hundred, let them simmer gently, stir them carefully that they may not burn. When they are plump and white, take them from their liquor with a skimmer, into a flat dish; have a large table covered with a thickly folded cloth, then spread out and nicely smooth each oyster, and lay them on; let them remain until they are cold and firm. Take of their own liquor half enough to cover them, add to it as much good vinegar, make it hot; have ready a stone pot or tureen, put into it a layer of oysters, over them strew a saltspoonful of ground mace, and a dozon cloves, alspice, and whole pepper. Then another layer of oysters, and spico and oysters alternately, until all are used; then pour over the vinegar and juice, and set them in a cold place. They will be fit for use the next day, and will remain good for months in a cold place. They may be put in glass jars or bot- tles; with a little sweet oil in the top of each and stopped and sealed tight, they will keep good for a year. A bit of cotton applied to the top of a bottle after drawing the cork will absorb the oil. There can bo no better mode of pickling oysters. Pickled in this manner they have baen eaten by epicures and pro- nounced delicious! 498. Pickled Oysters, No. 2. Take one hundred large oysters from their own liquor, rinse them in clear water, then put them into a stew-pan, add a quart of water and a tablespoonful of salt, and set it HOW TO COOK KISH. 163 lightly in the yolk of an egg, beaten with a little milk. This is called gilding. 503. To Serve Oyster, Meat or Chicken Pies. 'When they are ready to serve, lay a small fringed napkin on a plate, larger than the basin in which the pie is baked; set the pio on it, then turn the edges of the napkin up against the basin, and put sprigs of parsley, or green leaves of celery or delicate vine leaves on the edge of the plate, under the napkin so as to keep it in its place, or any other tasteful arrangement which may render the dish ornamental. 504. Oysters Stewed with Wine. Eub over the bottom and sides of a silver or any other chafing dish; lay some oysters in it, strew over them a lit- tle pepper and minced parsley; then put to them half a glass of Champagne wine, cover them with slivers of butter, cut very thin; strew grated bread or relied crackers over; put a cover over the dish, and set them cooking, with fire over and under, until they are a fine brown; then take off all the fat, wipe the rim of the dish, and serve hot. This m iy be done in an oven instead. 505. Oysters au Parmesan. Instead of grated bread or crackers, as in the foregoing receipt, use grated Parmesan or English cheese. 506. Scolloped Oysters. Butter some small scolloped tin pans; strew grated bread or rolled crackers over, and strew thin slices of butter over; then put in oystera nearly to fill the pans; strew them thickly with rolled crackers or bread-crumbs; sprinkle pep- per over and bits of butter; add a little of the oyster liquor; put bits of butter over the whole surface, and bake in a quick oven for three-quarters of an hour; then turn them out on a dish and serve. They should be nicely browned. 507. Mussles. Wash the shells clean, and put them in a kettle with a 164 HOW TO COOK FISH. little water; set them over the fire until the shells are all opeii; then take them up, take out the beard from each one: put them in a deep dish, put butter, pepper, and salt over them, and serve with catsup and vinegar in a castor. 508. Stewed Mussles. Having boiled them from the shells, take the beard out and put them in a stew-pan, with a little of the liquor in which they were boiled; strain it on them; add some cream or milk, and a bit of butter, and pepper and salt to taste; dredge flour over; stir them with a spoon, and let them simmer gently for ten minutes. Serve hot with toast. 509. Pan'd Oysters. Take fifty large oysters, rinse them with a little clean water and let them drain. Then put them in a stew-pan with quarter of a pound of butter, and sufficient salt, red and black pepper to season them well. Put the pan over a clear fire and stir while cooking. When the oysters begin to shrink remove them from the fire, and serve immediately in a well-heated covered dish. 510. Terrapins. Take four tarrapins and let them simmer in a kettle of boil- ing water for ten minutes; then take them out, and remove the nails and loose skin. Throw out the water just used, rinse the kettle thoroughly and fill it again with clean salted water, boiling hot; then wash the terrapins in warm water, return them to the kettle, and let them boil until thor- oughly tender. The time required to boil a terrapin will de- pend somewhat upon its size and age, but when it is done sufficiently, the body will split at the side, and the claws become very tender. When done, take them out of the kettle and let them get cool; then remove the shells, and carefully clean the terrapins, being very particular to remove the gall, sandbag, entrails and all the spongy parts. Cut the meat very fine, place it in a stew-pan with three teaspoonfuls of flour, mixed with a pound of fresh butter, until thoroughly HOW TO COOK FISH. 165 smooth; then put the pan over a clear fire, and season with salt, red and black pepper. When it comes to boil add half a pint of Madeira wine. Let it simmer a few minutes, be- ing careful to stir it well; remove from the fire, and serve it in a well-heated covered dish. For two tarrapins use only half the above ingredients. 511. Chowder. Slice some fat salt pork very thin; strew it over with onions chopped small, and some fine pepper; then cut a haddock, fresh cod, or any other firm fish, in thin steaks; take out the bones; lay some of the sliced pork at the bot- tom of the kettle, with some of the seasoning; then put a layer of fish, then put over some soaked crackers or biscuit; then another layer of the seasoned pork, after which fish and crackers, and a few bits of butter, and so on alternately pork, fish and crackers, until the kettle is two-thirds full, then put in about a pint of water and cover the pot with a thick iron cover with a rim; sot it over a gentle fire; put coals and ashes on the cover, and bake two or three hours, or more if the pot is large. When done, turn it out on a dish and serve with pickles. It may be baked in an oven. 512. To Boil Crabs. Have a pot of boiling water in which is sait (a table- spoonful to the quart), throw the crabs in, and keep them boiling briskly for twelve minutes, if large; then take them outy wipe the shells clean, and rub them over with a bit of butter; break off the small claws; spread a napkin on a large dish, and lay the crabs on it in regular rows, begin- ning at the outside. Serve with cold butter and rolls. 513. To Choose Lobsters. These are chosen more by weight than size, the heaviest are best; a good small sized one will not unfrequently be found to weigh as heavily as one much larger. If fresh, a lobster will be lively and the claws have a strong motion when the eyes are pressed with the finger. HOW TO COOK FISH. sauce; garnish with hard-boiled eggs cut in slices, and sprigs of parsley. Serve plain boiled or mashed potatoes with it. 520. Stewed Salt Cod. Scald some soaked cod by putting it over the fire in water for ten minutes: then scrape'it white, pick it in flakes, and put it in a stew-pan, with a tablespoonful of butter worked into the same of flour, and as much milk as will moisten it; let it stew gently for ten minutes; add pepper to taste, and serve hot; put it in a deep dish, slice hard boiled eggs over, and sprigs of parsley around the edge. This is a nice relish for breakfast, with coffee and tea, and rolls or toast. 521. Codfish Cakes. First boil soaked cod, then chop it fine, put to it an equal quantity of potatoes boiled and mashed; moisten it with beaten eggs or milk, and a bit of butter and a little pepper; form it in small, round cakes, rather more than half an inch thick; flour the outside, and fry iu hot lard or beef drip- pings until they are a delicate brown: like fish, these must be fried gently, the lard being boiling hot when they are put in; when one side is done turn the other. Serve for break- fast. (See Wo. 432.) 522. To Make a Dish of Cold Boiled Cod. Chop fine some cold boiled cod, put to it an equal quan- tity or more of boiled potatoes chopped or mashed; add a good bit of butter and milk to make it moist, and put it in a Btew-pan over a gentle fire; cover it, and stir it frequently until it is thoroughly heated; taking care that it does not burn; then take it up, make it in a roll or any other form, mark the surface, take a pinch of ground pepper between your finger and thumb, und put spots at equul distances over it; or wet it over with melted butter, and brown it ia an oven before the fire. HOW TO COOK FISH. 169 525. Fried Shad. Scale the fish, and cut off the head, then split it open down the back, at the side of the backbone; take out the en- trails ; keep the roe or eggs to be fried with the fish ; then cut it in two from head to tail, and cut each side in pieces, two or three inches wide ; rinse them in cold water, wipe them dry, and dip each in wheat flour, and fry in salted lard; when the inside, which must always bo cooked first (of any fish), is done a fine brown, turn the other; the fat must bo boiling hot when the fish is put in, and then fried gently, that it luay not be too dark colored. The soft roe is much liked by some; fry it in the same manner, as also the eggs; these last must be well done. (Sea Ufa 366.) 553. Broiled Shad. Cut the fish the same as for frying, or merely split it in two; lay it on a gridiron over a bright steady fire of coals; let it broil gently; put the inside to the fir,e first, that it may be done through; have ready a steak dish with nearly a quarter of a pound of sweet butter, and a teaspoonful of salt and pepper each, worked into it; when both sides of the fish are done, lay it on the dish, turn it several times in the butter, cover it with a tin cover, and set the dish where it will keep hot, until ready to serve. (See JVo. 364.) 525. Baked Shad. Scale the shad clean, cut off the head, and split the fish half way down the back; scrape the inside perfectly clean; make a stuffing thus: cut two slices of a baker's loaf of wheat bread, spread each thickly with butter ; sprinkle with pepper and salt, and a little pounded sage, if liked ; moisten it with hot water; fill the belly with this; wind a cord around it to keep in the stuffing; dredge the outside well with flour; stick bits of butter, the size of a hickery nut, all over the outside; mix a teaspoonful each of s ilt and pepper together, und sprinkle it over the whole surface; 170 HOW TO COOK FISH. then lay the fish on a trivet or muffin rings in a dripping pan; put in a pint of water to baste with and keep the gravy from burning; if this all wastes before the fish is done, add more hot water; bake for one hour in a quick oven ; baste frequently. When done take the fish on a steak dish ; if there is not enough gravy in the pan (there should be at least half a pint), add more hot water; dredge in a heaping teaspoonful of flour, then put to it a bit of but- ter, and, if liked, a lemon sliced thin, and the seeds taken out. Stir it smooth with a spoon, and pour it through a gravy strainer into a gravy boat; lay the slices of lemon over the fish, and serve with mashed potatoes. (See No. 363.) 526. Salt Mackerel. Split fresh-caught mackerel down the back, scrape the insiaes clean, spread them open on a board, and strew them plentifully with salt; then strew salt over the bottom of a tub; lay the fish two by two, the insides together, and lay them in the tub; strew salt between each layer; half coarse and half fine salt; then cover them close—put plenty of salt above the last layer of fish. 52". To Dress Salt Mackerel. Take mackerel from the salt, and lay them inside down- ward in a pan of cold water for two or three days, change the water once or twice, and scrape the fish clean without b leaking it. When fresh enough, wipe one dry and hang it in a cool place; then fry or broil, or lay one in a shallow- pan, the inside of the fish down; cover it with hot water, and set it over a gentle fire, or in an oven for twelve or fifteen minutes; then pour off the water, turn the fish ; put bits of butter in the pan, and over the fish; sprinkle with pepper, and let it fry for five minutes, then dish it. 172 I N D EX. Potatoes— page. Jury Pie 15 Kidney and 27 Hashed 10 do. a la Francaise 11 Marinade in 16 Mayonnaise 26 Meat Puddings and Pies 31 Mid-Lent 20 Miroton 37 New !7 do. a la Francaise 7 Omelette 14, 98 Pancakes 32 Patties 29 Pickled 28 Pie 21 Piquantes 30 Pone 11 Potage 19 do. Blanc 19 Pudding 23 do. a la Fecule 23 Quenelles 30 Ragout 26 Rechauffees 38 Boasted 32 llolls 31 Balad »... 13 Saratoga v 15 Sauce 31 Scalloped 18 Scones..... 15 Soufflee 25 Soup 19 Steamed 6 Stewed 34 Stuffed 12 Surprise 30 Sweet Potatoes, Baked 30 do. Boiled 29 do. Roasted 30 Tartine 32 Warmed up 38 Apples, a Chapter on. 40 a l'Allemande 54 a la Bohemienne 62 a la Chantilly 711 Appleh — page. a la Chatelaine 55 a l'Eau de Vie 55 a la Frangipane 68 a la Hollandaise 69 a l'lmperatrice 6-4 alaVcsuve 4-1 Au Beurre 53 Au Naturel 43 AuRiz 51,62 Baked, plain 57 Balls 65 Beignets 46 Biscuits 69 Black Caps 56 Bread 45 Cake 70 Charlotte 63 Chartreuse .0 Cheese .... 67, 7i Chestnuts 71 Chocolate 58 Chutney 64 Cider 73 Codlins, Scalded 49 Confiture 51 Crabs, Preserved 56 do. French 61 Croutes 47 Douces a la Provencale 63 Dried 63,68 Duchesses 61 Dumplings, Baked 55 do. Boiled 49 En Compote 47 Farcies 45 Fool 49 Fritters 47 Gateau 46 Gelatine 47 Glacees 58 Ginger 44 Gingerbread 62 Grapes and 70 Ground Rice, and 71 Irish Stew 56 Jam 54 Jelly 60 INDEX. 173 Apples — Marmalade Mincemeat Miroton Norfolk Biffins.. rAGE ... 58 ... 54 ... 53 ... 35 Normandy Pippins 57 Omelette 52 do. a la Confiture t>6 do. a la Monaco 56 Pie, Normandy Pippin 6O do. Simple 46 do. Squab 65 do. Swiss 57 Pillau... 50 Pippins, Stewed 65 Pork Chops with 48 Posset 68 Pralinees 67 Preserved 48 do. Crab 56 Pudding, a la Marinidre 70 do. a la Mode 59 do. a la Perse 66 do. a la Rachel 62 do. a la Zouave 44 do. Baked 52 do. Boiled 48 do. Mixed 72 do. Roley Poley 64 Puffs 50 Uuinces and 69 Red, in Jeliy 68 Roasted 72 Salad 53 Sauce, a l'Espagnol 60 do. English 6£ do. for winter use 5i do. Ginger 49 Sausages 67 do. and 69 Sautees 46 do. en rhum 65 Sippets 63 Sorbet..*. 71 SouffleBs 48 Stewed 60 do. Golden Pippins 48 Stuffing 54 ApfXKS— TAGK. Sucre do 5'J Syrup 52 Tapees 67 Tart 51, 53 do. Pippin 45 do. a la Normande 64 Tisane 61 Trifle 50, - 58 Vinegar 73 Wine 73 Eggs— a l'Ardennaise 75 a l'Aurore 75 au Beurre Noir 76 a la Chicoree 34 a la Constance 85 a la Corse 92 alaCrdme 82 a l'Eau 80 a l'Empereur 108 a l'Espagnole 74 aux Fines Herbes 77 au Fumetde Gibier 84 au Gratin 82 a l'ltalienne 82 a la Julienne 107 au Lait 77 al*MaStre d'Horel 91 a la Neige 79 a la Pauvre Femme. 83 au Pauvre Pretre 92 a la Perse 104 au Potage 77 a la Provencale 83 a la St. Bernard 91 a la Sicilienne 105 a la Sultana 108 a la Tripe 83 a la Turque 81 Artichokes and 87 Bacon and 85, 87 Baked , 91 Balls 75 Beetroot and 108 Beigntts 102 Blanket, in a 90 Boiled, Hard 78 176 INDEX. Fish— taoe. Crab, Hot 131 do Preserved. 56 Crayfish 131 do. Butter 148 do. in Jelly 125 do. Sausage 143 do. Soup 125 Crimped 11** Croquettes 145 Curried 123 Cutlets, Broiled 113 Devilled 130 Dried 118, 129 do. Cod 107 do. Salmon 109 Eels, a la Poulette 136 do. Broiled 113 do. Collared 119 do. Curried 123 do. Fricacee 117 do. Fried 114 do. Matelotes 135 do. Pickled 122 do. Pie 127 do. Potted 121 do. Roasted 117 do. Sauce 151 do. Silver, Patties 124 do. Soup 125 En Galantine 138 En Fricandeau 136 En Gratin 130 En Orly 139 EnTimbale 137 En Vinaigrette 133 Essence 149 Flatfish, Broiled 113 do. Curried 123 do. En Gratin 130 do. En Orly 139 do. Fricaseo 117 do. Fried 114 do. En Matelotes 135 do. Water Souehy 127 Flavoring, ingredients for 110 Flounders, Curried 123 do. Fried 114 Fish— pa«k. Flounders, Pie 127 Forcemeat, ingredients tor.... 110 Fricasee 117 Fried 114 Fritters 144 do. Clam 154 do. Oyster 157 Garnishing, ingredients for ... 110 Gudgeons, Fried 114 Haddock, aux Fines Herbes... 138 -. do. Bouille a Baisso 135 do. Broiled 113 do. Dried 118 do. En Oily 139 do. Salt 170 do. do. to dress 170 Halibut, en Fricandeau 136 do. Fried 114 Herrings, Dried 118 do. Fried 114 do. Pickled 122 do. Pie 127 do. Potted 121 do. Red 129 do. Salted 119 In Polish Fashion 143 In Spanish .vay 143 Jelly, in 125 Kippered 129 Limpets 147 Lobster, au Naturel 132 do. Boiled 166 do. Broiled 166 do. Butter 148 do. Buttered 167 do. Curried 122 do. Jelly, in 125 do. Patties 124 do. Pie.. 127 do. Potted.. 121 do. Roasted 117 do. Salad 132, 167 do. Sauce 150 do. do. Sour.. do. Sausage 1 do. Soup . do. To DICK & FITZGERALD, PUBLISHERS, NEW YORK. *#* The Publishers, upon receipt of the price, will send any of the following books by mail, postage fiiee, to any part of the United States. In ordering books, the full name, post office, county and State should be plainly written. Wilson's Book of Recitations and Dialogues. With In- structions in Elocution and Declamation. Containing a choice selection of Poetical and Prose Recitations and Original Colloquies. Designed as a Reading Book for Classes, and as an Assistant to Teachers and Students in preparing Exhibitions. By Floyd B. Wilson, Professor of Elocution. This collection has been prepared with a special view to the development of the two cardinal principles of true Elocution—Voice and Action, and include a large proportion of Recitations and Dialogues, which appear for the first time in this form. The Colloquies are entirely original. Paper covers. Price 30 ctg. Bound in boards, cloth back 50 cts. Frost's Dialogues for Young Folks. A collection of Orig- inal Moral and Humorous Dialogues. Adapted to the use of School and Church Exhibitions, Family Gatherings, and Juvenile Celebrations on all Occasions. Bv S. A. Frost, author of "Frost's Original Letter Writer," etc. This collection of Dialogues is just what has long been wanted—it contains a variety that will suit every taste; some of the subjects are hu- morous, some satirical, hitting at the follies of vice and fashion, while others are pathetic, and all are entertaining. A few of the Dialosmes are long enough to form a sort of little drama that will interest more advanced scholars, while short and easy ones abound for the use of quite young chil- dren. Most of the Dialogues introduce two or three characters only, but some require a greater number. The siibjects. chosen will, it is hoped, be found useful in conveying sound moral instruction as well as giving the op- portunity to display memory and vivacity in rendering them. Paper covers. Price * 30 etft Bound in boards, cloth back, side in colors 50 eta. The Parlor Stage. A Collection of Drawing-Room Pro- verbs, Charades and Tableaux Vivants. By Miss S. A. Fhost. The authoress of this attractive volume has performed her task with skill, talent, and we might say, with genius; for the Acting Charades and Proverbs are really minor dramas of a high order of merit There are twenty-four of tbem, and fourteen -Tableaux, all of which are excellent. The characters are admirably drawn, well contrasted, and the plots and dialogues much better than those of many popular pieces performed at the public theatres. Any parlor with folding or sliding doors is suitable for their representation (or, if there are ho sliding or folding doors, a temporary curtain will answer). The dresses are all those of modern society, and the scenery and properties can be easily provided from the resources of almost any family residence in town or coun- try. The book is elegantly got up, and we commend it heartily to young gentlemen and ladies who wish to besruile the long winter evenings with a species of amusement at once interestinsr, instructive and amusing. IBS pages, small 8vo, cloth, gilt £.ide and back, bevtlttd edges. Price..$1 50. Popular Booki sent Free of Postage at the Prices annexed. Tae Young Debater and Chairman's Assistant. Contain- ing instructions how to form and conduct Societies, Clubs and other organ- ized associations. Also, full Rules of Order for the government of their Business and Uebates; together with complete directions How to Compose Resolutions, Reports and Petitions; and the best way to manage I'ublio Meetings, Celebrations, Dinners aud Pic-Nics. Also instructions in Elocu- tion, with hints on Debate. This book is compiled from our larger work entitled "The Finger Post to Public Business." To any one who desires to become familiar with the duties of an Officer or Committee-man in c Society or Association, this work will be invaluable, as it contains minut/ instructions in everything that pertains to the routine of Society Business. 152 pages. Paper cover, price 30 ct» Bound in boards, with cloth back, price §0 cts> Frost's Laws and By-Laws of American Society. A con- densed but thorough treatise on Etiquette and its usages in America,. Containing plain and reliable directions for deportment on the following subjects: Letters of Introduction, Salutes and Salutations, Calls, Conver- sations, Invitations, Dinner Company, Balls, Morning and Evening Par* ties, Visiting, Street Etiquette, Riding and Driving, Travelling; Etiquette in Church, Etiquette for Places of Amusement; Servants, Hotel Etiquette; Etiquette in Weddings, Baptisms, and Funerals; Etiquette with Children, and at the Card-Table; Visiting Cards, Letter-Writing, the Lady's Toiletf the Gentleman's Toilet ; besides one hundred unclassified laws applicable to all occasions. Paper cover, price 30 eta. Bound in boards, with cloth back, price 50 eta. How to Cook Potatoes, Apples, Eggs and Fish, Four Hun- dred Different Ways. The matter embraced in this work consists of the combined contents of four little books which have obtained immense popu- larity in France and England, and which have been thoroughly revised and adapted for American housekeepers by an American cook of great experi- ence. The work especially recommends itself to those who are often em- barrassed for want of variety in dishes suitable for the breakfast table or, on occasions where the necessity arises for preparing a meal at short notice. Paper covers, price 30 cts. Boand in boards, with cloth back, price 50 cts. Uncle Josh's Trunk-Full of Fun. A portfolio of first-class Wit and Humor, and never-ending source of Jollity, Containing the rich- est collection of Comical Stories, Cruel Bells, Side-splitting Jokes, Humorous Poetry, (Quaint Parodies, Burlesque Sermons, New Conundrums and Mirth Provoking Speeches ever published. Interspersed with Curious Puzzles, AmusingiCara Tricks, and Feats of Parlor Magic. Illustrated with nearly 200 Funny Engravings. This book consists of 64 large octavo pages, and contains three times as much reading matter and real fun as any other book of the same price. Illustrated cover, printed in colors, price. ."-15 cts. The American Housewife and Kitchen Directory. This valuable book embraces three hundred and seventy-eight, receipts for cooking all sorts of American dishes in the most economical manner, and, besides these, it also contains a great variety of important secrets for wash- ing, cleansing, scouriner, and extracting grease, paints, stains and iron- mould from cloth, muslin and linen. Bound in ornamental paper covers, price 30 cts. Bound in boards, with cloth back, price 50 cts. How to Cook and How to Carve. Giving plain and easily understood directions for preparing and cooking, with the greatest economy, •very kind of dish, with complete instructions for serving the same. This book is just the tiling for a young Housekeeper. It explains everything about the art of Cooking. It is worth a dozen of expensive French books. Paper covers, price 30 c^ Bound in boards, with cloth back, price 50 Popular Books sent Free of Postage at the Prices annexed. Brudder Bones' Book of Stump Speeches and Burlesque Orations. Also containing Humorous Lectures, Ethiopian Dialogues, Plan- tatiou Scenes, Negro Farces and Burlesques, Laughable Interludes and Com- ic Recitations, interspersed with Dutch, Irish, French and Yankee Stories. Compiled and edited by John F. Bcott. This book contains some of the best nits of the leading negro delineators of the present time, as well as mirth-provoking jokes and repartees of the most celebrated End-Men of the day, and specially designed lor the introduction of fun in an eveninc'a en- tertainment. Paper covers. Price 30 fits. Bound in boards, illuminated 50 cts. Frost's Original Letter-Writer, A complete collection of Original Letters and Notes, upon every imaginable subject of Every-Day Life, with plain directions about everything connected with writing a letter. Containing Letters of Introduction, Letters on Business, Letters answering Advertisements, Letters of Recommendation, Applications for Employment, Letters of Congratulation, of Condolence, of Friendship and Relationship, Love Letters, Notes of Invitation, Notes Accompanying Gifts, Letters of Favor, of Advice, and Letters of Excuse, together with an appropriate answer to each. The whole embracing three hundred letters and notes. By S. A. Fiiost, author of "The Parlor Stage,*' " Dialogues for Young Folks," etc. To which is added a comprehensive Table of Synonyms alone worth double the price asked for the book. This work is not a rehash of English writers, but is entirely practical and original, aud suited to the wants ot tho American public. We assure our readers that it is the best collection of letters ever published in this country. Bound in boards, cloth back, with illuminated sides. Price 50 Cts. Inquire Within for Anylhing you Want to Know; cr, Over 3,700 Facts for the People. "Inquire 'Within " is one of the most valuable and extraordinary volumes ever presented to tho American public, and embodies nearly 4,000 facts, in most of which any person will find instruc- tion, aid and entertainment. It contains so many valuable recipes, that an enumeration of them requires seventy-two columns of fine type for the. index. Illustrated. 436 large pages. Price %\ 50 The Sociable; or, One Thousand and One Home Amusements. Containing Acting Proverbs, Dramatic Charades, Acting Charades,Tableaux Vivants, Parlor Games and Parlor Magic, and a choice collection of Puzzles, etc., illustrated with nearly 300 Engravings and Diagrams, the whole being- a fund of never-ending entertainment. By the author of the " Magician Own Book." Nearly 400 pages, 12 mo. cloth, gilt side stamp. Price. .$150 Martine's Hand-Book of Etiquette and Guide to True Po- liteness. A complete Manual for all those who desire to understand good breeding, the customs of good society, and to avoid incorrect and vulgaf habits. Containing clear and comprehensive directions for correct manners, conversation, dress, introductions, rules for good behavior at Dinner Parties and the table, with hints on wine and carving at the table; together with Etiquette of the Ball and Assembly Room, Evening Parties, and the usages to be observed when visiting or receiving calls; deportment in the street and when travelling. To which is added the Etiquette of Courtship and Marriage. Bound in boards, with cloth back. Price 50 cts. Bound a cloth, gilt side 75 cts. Day's American Ready-Reckoner, containing Tables for rapid calculations of Aggregate Values, Wages, Salaries, Board, Interest Money, &c, &c. Also, Tables of Timber, Plank, Board and Lag Measure- ments, with full explanations bow to measure them, either by the Hquare foot (board measure), cubic foot (timber measure), &c. Bound in boards. Price 50 cts. Bound in clulU 75 eta. Popular Books sent Free of Postage at the Prices annexed. The American Home Cook Book, Containing several hun- dred excellent Itecipes. The whole based on many years' experience ol an American Housewife. Illustrated with Engravings. All the Recipes in this book are written from actual experiments in Cooking. There are no copyings from theoretical cooking recipes. Bound in boards, cloth back. Price 50 cts. Bound in paper covers. Price 30 cts. Amateur Theatricals and Fairy-Tale Dramas. A collection of original plays, expressly designed for Drawing-room performance. By 8. A. Fbost. This work is designed to meet a want, which has been long felt, of short and amusing pieces suitable to the limited stage of the private parlor. The old friends of fairy-land will be recognized among the Fairy- Tale Dramas, newly clothed and arranged. Paper covers. Price 30 cts. Bound in boards, with cloth back 50 ct& Parlor Tricks with Cards. Containing explanations of Tricks and Deceptions with Playing Cards, embracing Tricks with Cards performed by Sleight-of-hand, by the aid of Memory, Mental Calculation and Arrangement of the Cards, by the aid of Confederacy; and Tricks performed by the aid of Prepared Cards. The whole illustrated and made plain and easy, with 70 engravings. This book is an abridgment of our large work, entitled " The Secret Out." Papercovers. Price ....30 cts- Bound in boards, with cloth back 50 cts. Chesterfield's Letter-writer and Complete Book of Eti- quette; ort Concise, Systematic Directions far Arranging and Writing Letters. Also, Model Correspondence in Friendship and Business, and a great variety of Model Love Letters. This work is also a Complete Book of Etiquette. There is more real information in this book thau in half a dozen volumes of the most expensive ones. Bound in boards, with cloth back. Price S5ct& Trank Converse's Complete Banjo Instructor. Without a Master. Containing a choice collection of Banjo Solos, Hornpipes, Reels, Jigs, 'Walk Arounds, Songs, and Banjo Stories, progressively arranged and plainly explained. Bound in boards, with cloth back. Price 50 ct& The Magician's Own Book. Containing several hundred amusing Sleight-of-hand and Card Tricks, Perplexing Puzzles, Entertain- ing Tricks and 6ecret Writing Explained. Illustrated with over 500 wood engravings. 12mo., cloth, gilt side and back stamp. Price $1 50 North's Book of Love Letters. With Directions how to write and when to use them, and 120 specimen Letters, suitable for Lovers of any age and condition, and under all circumstances. Interspersed with the author's comments thereon. The whole forming a convenient hand- book of valuable information and counsel for the use of those who need friendly guidance and advice in matters of Love, Courtship and Marriage. By lNOOi,nsBY North. This book is recommended to all who are from any cause in doubt as to the manner in which they should write or reply to let- ters upon love and courtship. The reader will be aided in his thoughts—he will see where he is likely to please and where to displease, how to begin and how to end his letter, and how to judge of those nice shades of expres- sion and feeling concerning which a few mistaken expressions may create misunderstanding. All who wish not only to copy a love letter, but to learn the art of writing them, will find North's book a very pleat-ant, sensible and friendly companion. It is an additional recommendation that the variety offered is very large. Cloth. Price , 75 cts. Bound iu boards 50 cts. Popular Books sent Free of Postage at the Prices annexed. The Parlor Magician; or, One Hundred Tricks for the Draw- inp-Rnom, containing an Extensive and Miscellaneous Collection of Conjur- ing and Legerdemain; Sleights with Dice, Dominoes, Cards, Ribbons, Rings, Fruit, Com, Balls, Handkerchiefs, etc., all of which may be per- formed in the Parlor or Drawing-Room, without the aid of any apparatus; also embracing a choice variety of Curious Deceptions, which may be per- formed with the aid of simple apparatus; the whole illustrated and clearly explained with 121 engravings. Paper Covers. Price 30 cts. Bound in boards, with cloth back 50 cts. Book of Kiddles and Five Hundred Home Amusements. Containing a Choice and Curious Collection of Riddles, Charades, Enigmas, Rebuses, Anagrams, Transpositions, Conundrums, Amusing Puzzles, Queer Sleights, Recreations in Arithmetic, Fireside Games and Natural Magic, embracing Entertaining Amusements in Magnetism, Chemistry, Second Sight and Simple Recreations in Science for Family and Social Pastime, il- lustrated with sixty Engravings. Paper covers. Price 30 ctB, Bound in boards, with cloth back 50 cts. Book of Fireside Games. Containing- an Explanation of the most Entertaining Games suited to the Family Circle as a Recreation, such as Games of Action, Games which merely require attention, Games which require memory, Catch Games, which have for their objects Tricks or Mysti- fication, Games in which an opportunity is afforded to display Gallantry, Wit, or some slight knowledge of certain Sciences, Amusing Forfeits, Fire- side Games for Winter Evening Amusement, etc. Paper covers. Price Bound in boards, with cloth back Parlor Theatricals; or. Winter Evenings* Entertainment. Con- taining Acting Proverbs. Dramatic Charades, Acting Charades, or Draw- ing-Room Pantomimes, Musical Burlesques, Tableaux Vivants, etc.; with Instructions for Amateurs; how to Construct a Stage and Curtain; how to Bet up Costumes and Properties; on the "Making up" ot Characters; Exits and Entrances; how to arrange Tableaux, etc. Illustrated with Engravings. Paper covers. Price 30 cts. Bound in boards, cloth back 50 cts. The Book of 500 Curious Puzzles. Containing a large col- lection of entertaining Paradoxes, Perplexing Deceptions in numbers, and Amusing Tricks in Geometry. By the author ot " The Sociable," "The Se- cret Out," " The Magician's Own Book." Illustrated with a grert variety of Engravings. This book commands a large sale. It will furnish fun and amusement for a whole winter. Papercovers. Price ,.30 ct9. Bound in boards, with cloth back 50 cts. The above five books are compiled from the " Sociable " and "Magician** Own." The American Boys' Book of Sports and Games, A Reposi- tory of in and Out-Door Amusements for Boys and Youth. Illustrated with nearly 700 engravings, designed by White, Herrick, Weir and Hurvev, and engraved by N. On*. This is, unquestionably, the most attractive and valuable book of its kind ever issued in this or any other country. It has been three years in preparation, and embraces all the sports and games that tend to develop the physical constitution, improve the mind and neart, and relieve the tedium of leisure hours, both in the parlor and the field. The Engravings are all in the finest style of art, and embrace eight full-page ornamental titles, illustrating the several departments of the work, beauti- fully printed on tinted paper. The book is issued in the best style, being printed on fine sized paper, and handsomely bound. Extra cloth, pil* side and back, extra gold. Price • Jjj 50 Extra cloth, full gilt edges, back and side .£| 00 Popular Books sent Free of Postage at the Prices annexed. tions- - Poetical 's Book of Comic Speeches and Humorous Recita- A collection of Comic Speeches and Dialogues, Humorous Prose and L Recitations, Laughable Dramatic Scenes and Burlesques, and iv;- centric Characteristic Soliloquies and Stories. Suitable tor School Exhibi- tions and Evening Entertainments. Edited by Alrkst J. Spencer. This is the best book of Comic Recitations that has ever been published, and commands a large sale on account of its real merit. It is crammed fuil of Comic Poetry, Laughable Leetures, Irish and Dutch Stories, Yankee Yarns, Negro Burlesques, Short Dramatic Scenes, Humorous Dialogues, and all kinds of Funny Speeches. Paper covers. Price 30 cts. Bound in boards, cloth back 50 cts. Harache's Manual of Chess- Containing a description of the Board and the Pieces, Chess Notation, Technical Terms with diagrams illustrating them, Relative Value of the Pieces, Laws of the Game, General Observations on the Pieces, Preliminary Games lor Beginners, Fifty Open- ings of Games, giving all the latest discoveries of Modern Masters, with best games and copious notes. Twenty Endings of Games, showing- easiest ways of effecting Checkmate. Thirty-six ingenious Diagram Problems, and Sixteen curious Chess Stratagems. To which is added a Treatise on the Games of Backgammon, Russian Backgammon and Dominoes, the whole being; one of the best Books for Beginners ever published. Ity N. Marache, Chess Editor of "Wilkes' Spirit of the Times." Bound in boards, cloth back. Price 50 cts. Cloth, gilt side 75 ct&! Martinets Sensible Letter Writer; Being a comprehensive and complete Guide and Assistant for thoee who desire to carry on Episto- lary Correspondence; Containing a large collection of model letters, on tha simplest matters of life, adapted to all ages and conditions, EMBRACING, Letters of Courtesy, Friendship and Affection; Letters of Condolence and Sympathy; A Choice Collection of Lore Letters, for Every Situation in a Courtship; Notes of Ceremony, Familiar Invita- tions, etc., together with JVotes of Ac- ceptance and Regret. Business Letters; Applications for Employment, with\ Letters of Recommendation, and An~\, swers to Advertisements: Letters between Parents and Children; Letters of Friendly Counsel and Re- monstrance ,* Letters soliciting Advice, Assistance and Friendly Favors; The whole containing 300 Sensible Letters and Notee. This is an invalua- ble book for those persons who have not had sufficient practice to enable them to write letters without great effort. It contains such a variety of letters, that models may be found to suit every subject. Bound in boards, with illuminated cover and cloth back, 207 pages. Price 50 eta, Bound in cloth 75 c|g The Perfect Gentleman. A book of Etiquette and Elo- quence. Containing Information and Instruction for those who desire to 'become brilliant or conspicuous in General Society, or at Parties, Dinners, or Popular Gatherings, etc. It gives direction* how to use wine at table, with Rules lor judging the quality thereof, Rules for Carving, and a com- plete Etiquette of the Dinner Table, including Dinner Speeches, Toasts and Sentiments, 'Wit and Conversation at Table, etc. It has also an American Code of Etiquette and Politeness for all occasions. Model Speeches, with Directions how to deliver them. Duties of the Chairman at Public Meetings. Forms of Preamh'^s and Resolutions, etc. It is a handsomelv bound and c;iJt volume nf 335 pages. Piice .' $1 56 Popular Books sent Free of Postage at the Prices annexed.' HillgTove's Ball-room Guide and Complete Dancing-mas- ter. Containing a plain treatise on Etiquette and Deportment at Balls and Parties, with valuable hints on Ureas and the Toilet, together with full explanations ©t the Kudiments, Terms, Figures and Steps used in Dancing, including clear and precise instructions now to dance all kinds of Quad- rilles, Waltzes, Polkas, Redowas, Reels, Round, Plain and Fancy Dances, so that miv person may learn them without the aid of a teacher; to which is added, easy directions for calling out the Figures of every dance, and the amount of Music required for each. The whole illustrated with 176 de- scriptive engravings and diagrams. By Thomas Hillgrove, Professor of Dancing. - Bound in cloth, with gilt Bide and back. Price (1 00 Bound in boards, doth back 75 cts. Wright's Book of 3,000 American Receipts; or, Light- Souse of Valuable Information. Containing over 8,000 Receipts in all the Useful and Domestic Arts—including Cooking, Confectionery, Distilling, Perfumery, Chemicals, Varnishes, Dyeing, Agriculture, etc. Embracing valuable secrets that cannot be obtained from any other source. No exer- tion or expense has been spared, to make this work as comprehensive and accurate us possible. Many Receipts will be found in it that have never betore appeared in print in this country. Borne idea may be formed of its value in toe latter respect, when it is stated that the compiler has been for many years engaged in collecting rare and valuable Receipts from numer- ous languages besides the English. This is by far the most valuable Ameri- can Receipt Book that has ever been published. 12mo., cloth, 359 pages. Price $1 50 The Modern Pocket Hoyle. Containing all the Games of Skill and Chance, as played in this country at the present time; being an M authority on all disputed points." By "Tkump8. This valuable manual is all original, or thoroughly revised, from the best and latest authorities, and includes the laws and complete directions for playing one hundred and eleven different games, comprising Card games. Chess, Checkers, Dominoes, Backgammon, Dice, Billiards, and all the Field Games. 338 pages. Paper covers. Price 50 cts. Bound in boards, cloth back 75 cts. Bound in cloth, gilt side and back $1 25 Richardson's Monitor of Free-Masonry. A Complete Guide to the various Ceremonies and Routine in Free-Mason's Dodges, Chapters, Encampments, Hierarchies, etc., in all the Degrees, whether Modern, Ancient, Ineffable, Philosophical or Historical. Containing, also, the Signs, Tokens, Grips, Pass-words, Decorations, Drapery, Dress, Regalia and Jewels, in each Degree. Profusely illustrated with Explanatory En- gravings, Plans of the Interior of Lodges, etc. By Jabez Richardson, A. M. A book of 185 pages. Bound in paper covers. Price 50 eta. Bound and gilt SI 00 Itarey and Knowlson's Complete Horse-tamer and Far- rier. A New and Improved Edition, containing Mr. Rarey's whole Secret ot Subduing and Breaking Vicious Horses, together with his Improved! Plan of Managing Young Colts, and breaking them to the Saddle, the Harness and the Sulky, with Rules lor selecting a good Horse, for Feeding Horses, etc. Also, The Complete Farrier; or. Horse Doctor; a Guide for the Treatment of Horses in all Diseases to which that noble animal is liable, being the result ot fifty years' extensive practice of the author, John C. Knowlson, during his life an English Farrier of high popularity, containing the latest discoveries in the Cure of Spavin. Illustrated with descriptive Engravings. Bound in boards, cloth back. Price Popular Books sent Free of Postage at the Price* annexed. Duncans Masonic Ritual and Monitor; w, Guide to tit* Three Symbolic Ucgrttt of the Ancient York ItUet Entered Ajtprentice, Felioio Craft, and Master Ma ton. And to the Degrees of Mark Muster, Past Mas- ter, Most Excellent Master, and the Royal Arch. By Malcom C. Ditncan. Explained and Interpreted by copious Notes and numerous Engravings. It is not so much the design of the author to gratify the curiosity of the uninitiated, as to furnish a Guide to the Younger Members oi the Order, by means of which their progress from grade to grade may be facilitated. It is a well-known fact that, comparatively tew of the fraternity are" Bright Masons," but with the aid ot this invaluable Masonic Companion any Ma- son can, in a short time, become qualified to take the Chair a* Muster of a Lodge. Nothing is omitted in it that may tend to impart a full under- standing of the principles of Masonry.' This is a valuable book for the Fraternity, containing, as it does, the Modern " Woux " of the order. No Mason should be without it. It is entirely different from any other Ma- sonic book heretofore published. Bound in cloth. Price $2 50 Leather tucks (Pocket-book Style), with gilt edges. Price 3 00 "Trumps'" American Hoyle; or, Gentleman's Hand-look of Gam*s. Containing clear and complete descriptions of all the Games played in the United States, with the American Rules for playing them; including Whist, Euchre, Bezique, Cribbage, All-Fours, Loo, Poker, Brag, Piquet, Ecarte, Boston, Cassino, Chess, Checkers, Backgammon, Dominoes, Bil- liards, and a hundred other Games. This work is designed to be an Ameri- can authority in all games of skill and chance, and will settle any disputed point. It has been prepared with great care by the editor, witlvthe assist- ance of a number of gentlemen players of skill and ability, and is not a re-hash of English Games, but a live American book, expressly prepared for American readers. The American Hoyle contains 525 pages, is printed on fine white paper, bound in cloth, with beveled boards, and is profusely illustrated with engravings explaining the different Games. Price $2 00 Brisbane's Golden Ready Reckoner. Calculated in Dollars and Cents, being a useful Assistant to Traders in buying and selling vari- ous commodities, either wholesale or retail, showing at once the amount or value of any number of articles, or quantity of goods, or any merchandise, either by the gallon, quart, pint, ounce, pound, quarter, hundred, yard, loot, inch, bushel, etc., in an easy and plain manner. To which are added Interest Tables, calculated in dollars and cents, lor days and lor months, at six per cent, and at seven per cent, per annum, alternately; and a great number of other Tables and Rules for calculation never before in print. By William D. Buisrane, A. M., Accountant, Book-keeper, etc. Bound in boards, clotb back. Price 35 ctfl. The Indian Club Exercise. With explanatory figures and positions, photographed from life; also, general remarks on Physical Cul- ture. Illustrated with portraitures of celebrated athletes, exhibitipg great muscular development from the Club Exercise, engraved from photographs, expressly for this work. By Sim. D. Kehoe. Quarto, cloth. Price $2 50 Live and Learn. A Guide for all who wish to Speak and Write correctly. Containing examples of one thousand mistakes of daily occurrence, in speaking, writing and pronunciation. 216 pages, cloth, small octavo. Price 75 cts* Mrs. Crowen's American Lady's Cookery Book, Contain- ing over 1,200 original receipts for preparing and cooking all kinds of dishes. The most popular Cook Book ever puhlished. 12mc, cloth, 474 pages $2 00 Popular Books tent Free of Portage at the Prices annexed. The Finger-post to Public Business. Containing the mode of forming; and conducting Societies, Clubs, and other Organized Associations; t'uTL liules of Order for the government of their debates and business; Models of Constitutions, for Lyceums, Institutes, and other So- cieties. With rules of Cricket, Base-bull, Shinny, Quoits, Yachting and liowing, and Instructions concerning Incorporations. Hints about Libra- ries and Museums, with a Catalogue of desirable Books, and a List of American Coins; and Rules for the collection and preservation of books, MSB., and objects of Curiosity. Rules tor Debating, and a selection of specimens of style from various American orators. Together with an ap- gendix, containing the original Articles of Confederation of the United tates, the Constitution, the celebrated Virginia and Kentucky Resolutions, and other documents of reference. By an Ex-Member of the Philadelphia Bar. 12mo., cloth. Price $1 50 That's It; or, Plain Teaching. By the author of "Inquire Within," "The Reason Why," etc. Illustrated with over 1200 wood-cuts. 12mo., cloth, gilt side and back. This book is a perfect encyclopedia of universal information upon things common and uncommon, found in na- ture, art and science. The whole visible world is BWept within the circuit of its touch, and the subjects are illustrated by wood engravings of an ex- cellent character, done in a high style of that art. It is a library in itself, and to a lad or miss of an inquiring turn of mind, it is a perfect Aladdin's palace of useful and interesting information. Price $1 50 The Reason Why: Natural History. By the author of "Inquire Within," "The Biblical Reason Why," etc. This volume an- swers about 1,500 questions, giving Reasons for hundreds of curious and interesting facts in connection with Natural History, and throwing a light upon the peculiar habits and instincts of the various orders of the Animal Kingdom. More real knowledge can be obtained from this book than from twenty dry works on the same subject. 12mo., cloth, gilt side and back. Price $1 50 Biblical Reascn Why. A Hand-book for Biblical Stu- dents, and a Guide to Family Scripture Readings. Beautifully illustrated. Large 12mo., cloth, gilt side and back. This work gives 1,494 Reasons, founded upon the Bible, and assigned by the most eminent Divines and Christian Philosophers, for the great and all-absorbing events recorded ir the History of the Bible, the Lite of our Saviour and the Acts of his Apos- tles. Price SI 50 The Lady's Manual of Fancy Work. A Complete In- structor in every variety of Ornamental Needle-work, with a list of mate- rials and hints for their selection; advice on making up and trimming. By Mrs. Puixan, Director of the Work-table of Frank Leslie's Magazine, etc^ Illustrated with over 300 engravings, by the best artists, with eight large pattern plates, elegantly printed in colors, on tinted paper. Large octavo, beautifully bound in cloth, with gilt side and back stamp. Price — £2 00 Harp of a Thousand Strings; or, Laughter for a Lifetime. A large book of nearly 400 pages. By the author of Mrs. Partington's Carpet-bag of Fun. Bound in a handsome gilt cover; containing more than a million laughs, and crowded full of funny stories, besides being illustrated with over 200 comical engravings, by Darley, McLennan, Bellew, etc. Price $1 50 The Dictionary Of Love, Containing a Definition of all the Terms used in Courtship, with rare, quotations from Poets of all Na- tions, together with specimens of curious Model Love Letters, and many- other interesting matters appertaining to Love, never before published. ,n~ " SI 50 12mo., cloth, gilt side and back. Price. Popular Books sent Free of Postage at the Price* annexed. Martine's Letter-writer and Etiquette Combined. For the use of Ladies and Gentlemen. 12roo., cloth, gilt side and back, A great many books have been printed on the subject of etiquette and correct br- havior in society, but none of them are sufficiently comprehensive and matter-of-fact enough to suit the class of people who may bo called new beginners in fashionable life. This book is entirely different from others in that respect. It explains in a plain, common-sense way, precisely how to conduct yourself in every position in society. This book also contains over 300 sensible letters and notes suitable to every occasion in life, and is prob- ably the best treatise on Letter-writing that has ever been printed. It gives easily understood directions, that are brief and to the point. It has some excellent model letters of friendship and business, and its model Love Letters are unequaled. If any lady or gentleman desires to know how to begin a love correspondence, this i$ just the book they want. This volume contains the same matter as "Martine's Hand-lwok of Etiquette" and *' Martine's Sensible Letter-writer," and, in fact, combines those two books bound together in one substantial volume of 373 pages $1 50 Horse-taming by a Hew Method. As Practised by J. S. Rarey. A New and Improved Edition, containing Mr. Rarey's whole Se- cret of Subduing and Breaking Vicious Horses, together with his improved Plan of Managing Young Colts, and Breaking them to the Saddle, to Harness and the Sulky, with ten Engravings illustrating the process. Every person who keeps a horse should buy this book. It costs but a trifle, and you will positively find it an excellent guide in the management of that noble animal. This is a very handsome book of 64 pages. Price.. 12 cts. Knowlson's Farrier, and Complete Horse Doctor. We have printed a new and revised edition of this celebrated book, which contains Knowlson's famous Recipe for the Cure of Spavin, and other new matter. It is positively the best book of the kind ever written. We Bell it cheap, because of the immense demand for it. The farmers and horse keepers like jt because it gives them plain, common-sense directions how to manage their horses. 'We sell our new edition (64 pages, 18mo) cheap. Price 12 cts. The Art Of Conversation. 'With remarks on Fashion and Address. By Mrs. Markrlt. This is the best book on the subject ever published. It contains nothing that is verbose or difficult to understand, but all the instructions and rules for conversation are given in a plain and common-sense manner, so that any one, however dull, can easily compre- hend them. G4 pages octavo, large. Price * 25 ets. Charley White's Joke Book. Being a perfect Casket of Fun, the first and only work of the kind ever published. Containing a full expose' of all the most laughable Jokes, Witticisms, etc., as told by the celebrated Ethiopian Comedian, Charles 'White. 94 pages. Price «. - 12 cts- Black Wit and Darkey Conversations. By Charles White. Containing a large collection of laughable Anecdotes, Jokes, Rtories, Witticisms, and Darkey Conversations. Price 12 cts. The Nightingale Songster; or, Lyrics of Lope. Containing 164 Choice Sentimental Songs. Bound in boards, with cloth back, and illustrated cover. Price 50 cts. The Emerald; or, Booh of Irish MelodUs. Containing a Choice Collection of Irish, Comic, and Sentimental Songs. Bound in boards, cloth back, and illustrated cover. Price .50 ots. Popular Books sent Free of Postage at the Prices annexed. :ts. 25 The Book of 1,000 Comical Storie3; or, EnMm Ifymt of Fun. A rich banquet for every day in the year, with several courses and a dessert. BILL OF FAKE: Comprising' Tales of Humor, Laughable An- ecdotes, Irresistible Drolleries, Jovial Jokes, Comical Conceits, Puns anil Pickings, Quibbles and Queries, Bon Mots and Broad grins, Oddities, Epi- grams, etc. Appropriately Illustrated with 300 Comic Engravings. By the author of *' Mrs. Partington's Carpet-bag of Fun." Large 12mo., cloth. Price M SI 50 Jffrs. Partington's Carpet-bas; of Fun. A collection of over one thousand of the most Comical Stories, Amusing Adventures, Side- splitting Jokes, Cheek-extending Poetry, Funny Conundrums, QUEER BAYING*. OF MBS. PARTINGTON, Heart-rending Puns, Witty Repar- tees, etc. The whole illustrated by about 150 comic wood-cuts. 12mo., 300 pages, cloth, gilt. Price $,\ 25 Ornamented paper covers 75 cfa Mow to Behave; or, The Spirit of Etiquette. A Completo Guide to Tolite Society, for Ladies and Gentlemen; containing rules tot good behavior at the dinner table, in the parlor, and in the street; with important hints on introduction, conversation, etc. Trice 12 cts. Dr. Valentine's Comic Metamorphoses. Being the second series of Dr. Valentine's Lectures, with Characters, as given by the latj Yankee Hill. Embellished with numerous portraits. Ornamental paper cover. Price 75 cl Cloth, gilt $1 Broad Grins of the Laughing Philosopher. Being a Col- lection of Funny Jokes, Droll Incidents, and Ludicrous pictures. By Pickle the Younger. This book is really a good one. It is full of tha drollest incidents imaginable, interspersed with good jokes, quaint sayings, and funny pictures. Price 13 cts» The Knapsack Full of Fun; or. One Thousand Rations af Laughter. Illustrated with over 500 comical Eneravings, and containing over one thousand Jokes and Funny Stories. By D*?esticks and othef witty writers. Large quarto. Price 30 cts. The Plate of Chowder; A 2)i$h for Fumy JP/Zmnl Appro- priately illustrated with 100 Comic Engravings. By the author of "Mrs. Partington's Carpet-bag of Fun." 12mo., paper cover. Price .25 cts. How to Talk and Debate; or, Fiueney of Speech Attaintd without the Sacrifice of Elegance and Strut. Price 12 ct». How tO Dress With Taste. Containing Hints on the har- mony of colors, the theory of contrast, the complexion, shape or height. Price 12 cts* How to Cut and Contrive Children's Clothes at a Small Cost. With numerous and explanatory engravings. Price 12 cts. The YounEV, Professor of Dancing. Bound in boards, cloth back 50 ct?. Popular Books sent Free of Postage at the Prices The Sociable; or, One Thousand and One Home Amusements. Containing Acting Proverbs, Charades, Musical Burlesques, Tableaux Yivants, Parlor Games, Forfeits, Parlor Magic, and a choice collection of curious mental and mechanical puzzles, etc. Illustrated with engravings aud diagrams. 12mo., doth, gilt side stamp. Price $1 50 Frank Converse's Complete Banjo Instructor, without a Master, Containing a choice collection of Banjo Solos, Hornpipes, Reels, Jigs, walk-A rounds, Bongs and Banjo Stories, progressively arranged and plainly explained, enabling the learner to become a proficient ban joist with- out the aid of a teacher. Illustrated with diagrams and explanatory sym- bols. 100 pages. Bound in boards, cloth back. Price 50 cts. The Magician's Own Book. Containing several hundred amusing Sleight-of-hand and Card Tricks, Perplexing Puzzles, Entertain- ing Tricks and Secret Writing Explained. Illustrated with over 500 wood engravings. 12mo., cloth, gilt side and back stamp. Price $1 50 The Secret Out; or, One Thousand Tricks with Card*. A book which explains all the Tricks and Deceptions with Playing Cards ever known or invented. Illustrated with over 360 engravings. 398 pages, 12mo., cloth, gilt side. Price $1 5& Book of Riddles and 500 Home Amusements- Containing all kinds of Curious Kiddles, Amusing Puzzles, Queer Sleights and Enter taming Recreations in Science, for Family and Social Pastime. Illustrated with GO engravings. Paper covers. Price 30 cts. Bound in boards, cloth back 50 0U. Parlor Tricks with Cards, Containing explanations of all the Deceptions with Playing Cards ever invented. The whole illustrated and made easy with 70 engravings. Paper covers. Price 30 cts- Bound in boards, cloth back 50 cts. The Book of Fireside Games. Containing a description of the most Entertaining Games suited to the Family Circle as a Recrea- tion. Paper covers. Price 30 cts. Bound in boards, cloth back 50 cts- The Play-Baom; or, In-Door Gamea for Boys and Girls. Small octavo, profusely illustrated with 197 fine wood-cuts. Bound in boards, cloth back. Price 50 cts- Bound in cloth, gilt side 75 cts. The Play-Ground; or, Out-Door Games for Boys. A book of healthy recreations for youth. Containing over 100 Amusements. Illus- trated with 124 fine wood-cuts. Bound in boards, cloth back. Price 50 cts. Bound in cloth, gilt side 75 cts. The Parlor Magician; or, One Hundred. Trirfo for the Draw- ing-Room. Illustrated and clearly explained, with 121 engravings. Paper covers. Price 30 cts. Boards, cloth back 50 cta- The Book of 500 Curious Puzzles. Containing all kinds of entertaining Paradoxus, Deceptions ia Numbers, etc. Illustrated with numerous engravings. Paper covers. Price SO cts. Bound in boards, cloth back , 50 Ct>> Free of Postage at the Prices annexed. Day's American Ready-Reckoner. Containing Tables for rapid calculation of aggregate values, wages, salaries, board, interest money, etc. Also, tables of timber, plank, board and log measurements, with full, explanations how to measure them, either by the square toot, (board measure), or cubic loot, (timber measure.) All the tables are origi- nal and reliable. Bound in boards. Price 50 otS. Bound in cloth, gilt side and back 75 Bound in leather tucks (pocket-book style} Brisbane's Golden Ready-Reckoner; or, Lightning Calcula- tor. A valuable assistant to Farmers, Traders and Housekeepers, in buy- ing or selling all kinds of commodities. Bound in boards, cloth back. Price 35 cts. - rost's Original Letter-Writer. A complete collection of Original Letters and Notes, upon every imaginable subject of E very-Day Life, embracing 300 Letters and Notes. To which is added a Comprehensive Table of Hynonyms. By 8. A. Frost, author of "The Parlor Htage." 202 pages, boards, cloth back, side in colors. Price 50 cts. North's Book of Love Letters. With directions how to write and when to use them, and 120 specimen Letters, suitable for Lovers of any age aDd condition, and under all circumstances. By Ingoi.dsry North. Bound in cloth. Price 75 cts. Bound in boards 50 ct&. Hillgrove's Bail-Room Guide and Complete Dancing Mas- ter. With easy directions for calling out the figures of any dance. Illus- trated with 176 descriptive engravings and diagrams. ByThos. Hillgrovk, Professor of Dancinsj. Bound in boards, cloth back. Price 75 cts. Bound in cloth, gilt sides ' $1 00 The Young Reporter; or, How to Write Shorf-Band. A Complete Phonographic Teacher, intended as a School-Book, to afford thor- ough instructions to those who have not the assistance of an Oral Teacher. By the aid of this work, any person of most ordinary intelligence may learn to write Short-Hand, and report Speeches and yennons, in a short time. Bound in boards, with cloth back. Price 50 cts- Martinets Sensible Letter-Writer, Containing 300 Sensi- ble Letters and Notes on the simplest matters of life, adapted to all ages and conditions. Model Letters on any subject may be found in this book. By Arthur Martine. 207 pages. Bound in boards, cloth back. Price 50 cts. Cloth, gilt side and back 75 cts. Martine's Hand-Book of Etiquette and Guide to True Politeness. A complete Manual for all those who desire to understand good breeding, the customs of good Bociety, and to avoid incorrect and vul- gar habits. By Arthur Martine. Bound in boards, cloth back. Price 50 cts. Cloth, gilt side and back 75 cts. Martine's Letter-Writer and Book of Etiquette Combined. Being both of the above books printed on fine paper and bound in one vol- ume. Cloth, gilt. Price $1 50 The Perfect Gentleman. A Book of American Etiquette. Containing Model Speeches for all occasions, with directions how to deliver them, TabU Wit and Conversation, etc. ISkao., cloth. Price 21 60